1
00:00:01,600 --> 00:00:03,100
[Ruthie Kallai]
There is only room
for one chef in this galley.
2
00:00:03,100 --> 00:00:05,266
Oh, ship! It's going down.
3
00:00:05,266 --> 00:00:07,166
[Scott Conant]
So we're yachting today?
4
00:00:07,166 --> 00:00:09,867
It's intense.
There's really no room
for mistakes.
5
00:00:09,867 --> 00:00:11,867
[Abigail Caddy] I have
one chance to do this,
so let's just go for it.
6
00:00:11,867 --> 00:00:14,867
We got Superwoman over here.
I love this.
7
00:00:14,867 --> 00:00:17,166
[Ruthie] You can get
a curveball at any time.
8
00:00:17,166 --> 00:00:20,000
Wasting way too much time.
Punch it out and move on.
9
00:00:20,000 --> 00:00:20,867
That's not good.
10
00:00:20,867 --> 00:00:22,467
This is where
I get real anxious.
11
00:00:23,266 --> 00:00:24,734
[Kelston Moore] Stop. Think.
12
00:00:24,734 --> 00:00:26,233
This is gonna
make or break you.
13
00:00:30,867 --> 00:00:31,867
-Hi. [laughs]
-Hi. Hello.
14
00:00:31,867 --> 00:00:32,867
So we're yachting today?
15
00:00:32,867 --> 00:00:34,166
[Eric Adjepong
and Nilou Motamed]
We are yachting.
16
00:00:34,166 --> 00:00:35,967
[Nilou] I feel like
we have our white pants on.
17
00:00:35,967 --> 00:00:38,367
-All four of the chefs today,
work on yachts.
-[Eric] Yes.
18
00:00:38,367 --> 00:00:41,634
They literally
spend their days and nights
cooking on a boat.
19
00:00:41,634 --> 00:00:43,166
What do you think about that?
Would you do that?
20
00:00:43,166 --> 00:00:45,600
-I... I would 100% do that.
-Yeah?
21
00:00:45,600 --> 00:00:47,700
Yeah. Life at sea
is the life for me.
22
00:00:47,700 --> 00:00:49,367
[laughs]
23
00:00:53,000 --> 00:00:56,367
[Mathew Shea] I'm Mathew Shea.
I'm a yacht chef based
in Boston, Massachusetts.
24
00:00:56,367 --> 00:00:58,367
Mm, that's naughty.
25
00:00:58,367 --> 00:01:00,000
A yacht chef entails
cooking at a high level
26
00:01:00,000 --> 00:01:01,700
A yacht chef entails
cooking at a high level
27
00:01:01,700 --> 00:01:04,600
for a wealthy clientele
on a private boat.
28
00:01:04,600 --> 00:01:07,100
The food is based on what
the client like and dislikes.
29
00:01:07,100 --> 00:01:10,700
Anything from Michelin-star
food to hot dogs
and hamburgers.
30
00:01:10,700 --> 00:01:12,600
It's intense.
It's long workdays.
31
00:01:12,600 --> 00:01:14,266
You're your own dishwasher,
32
00:01:14,266 --> 00:01:15,266
your own prep cook,
33
00:01:15,266 --> 00:01:16,600
your own pastry chef.
34
00:01:16,600 --> 00:01:19,533
Extreme cooking in the middle
of the Atlantic Ocean.
35
00:01:19,533 --> 00:01:21,367
I'm the chef to beat
in this competition
36
00:01:21,367 --> 00:01:23,000
because working
for billionaires,
37
00:01:23,000 --> 00:01:25,266
there's really no room
for mistakes or excuses.
38
00:01:25,266 --> 00:01:27,467
I'm gonna set sail on a win.
39
00:01:29,166 --> 00:01:30,000
[Abigail] When you taste my
food you can always expect
it to pack
a punch
40
00:01:30,000 --> 00:01:32,166
[Abigail] When you taste my
food you can always expect
it to pack
a punch
41
00:01:32,166 --> 00:01:33,367
and a whole lot of heart.
42
00:01:33,367 --> 00:01:34,600
All right, cool.
43
00:01:34,600 --> 00:01:36,700
I'm Abigail Caddy.
I'm the chef
and owner of Curated Caddy
44
00:01:36,700 --> 00:01:38,500
based out
of Fort Lauderdale, Florida.
45
00:01:38,500 --> 00:01:40,734
We specialize
in high-end yacht cuisine.
46
00:01:43,166 --> 00:01:44,533
The hardest thing
about being a yacht chef,
47
00:01:44,533 --> 00:01:46,867
is definitely being away
from people who you love.
48
00:01:46,867 --> 00:01:50,166
But it's really important
to me that my kids
see me succeeding.
49
00:01:50,166 --> 00:01:52,867
I am here to prove
that I can have it all.
50
00:01:52,867 --> 00:01:54,467
That I can be
an awesome yacht chef,
51
00:01:54,467 --> 00:01:56,700
I can be an awesome mom.
52
00:01:56,700 --> 00:01:58,266
Hope you chefs have
your life vests on
53
00:01:58,266 --> 00:01:59,734
'cause I'm going
to chuck you overboard.
54
00:02:01,734 --> 00:02:03,734
[Kelston] I'm a yacht chef
based out
of San Diego, California.
55
00:02:04,700 --> 00:02:07,634
My influence
is from my country, Barbados.
56
00:02:07,634 --> 00:02:10,734
I grew up, you know, cooking.
Watching my dad, my grandma.
57
00:02:10,734 --> 00:02:13,734
After you eat my food
you'll be left
with texture, layers,
58
00:02:13,734 --> 00:02:16,266
bold flavors,
pretty much my life story.
59
00:02:16,266 --> 00:02:17,734
It's the type of service that
you get on the yacht.
60
00:02:17,734 --> 00:02:19,367
I was a culinary specialist
in the Navy.
61
00:02:19,367 --> 00:02:21,734
The camaraderie
of being a cook
on the aircraft carrier,
62
00:02:21,734 --> 00:02:23,266
which is like,
the best thing ever.
63
00:02:23,266 --> 00:02:25,166
I'm already
the best chef at sea,
64
00:02:25,166 --> 00:02:27,166
and I'm just here to prove
that I'm the best chef
on land.
65
00:02:29,600 --> 00:02:30,000
[Ruthie] There is only room
for one chef in this galley.
66
00:02:30,000 --> 00:02:32,467
[Ruthie] There is only room
for one chef in this galley.
67
00:02:32,467 --> 00:02:34,367
I'm a yacht chef
based out of Miami, Florida.
68
00:02:34,367 --> 00:02:35,867
Shall we?
69
00:02:35,867 --> 00:02:39,367
I love to make healthy,
vibrant, colorful food.
70
00:02:39,367 --> 00:02:42,166
I cook everything
from Mediterranean to Asian
71
00:02:42,166 --> 00:02:44,100
and Latin and Thai dishes.
72
00:02:44,100 --> 00:02:47,867
After college, I booked
a one-way ticket to Florida
73
00:02:47,867 --> 00:02:49,266
to work on a yacht.
74
00:02:49,266 --> 00:02:53,467
I just really
like the idea
of being able to travel
75
00:02:53,467 --> 00:02:54,634
and meet new people.
76
00:02:54,634 --> 00:02:57,867
Cooking on board
you can get a curveball
at any time.
77
00:02:57,867 --> 00:02:59,533
Just like
in the Chopped kitchen.
78
00:03:00,266 --> 00:03:02,433
I am going
to set sail on a win.
79
00:03:04,166 --> 00:03:07,367
Chefs, since you all cook
on yachts,
80
00:03:07,367 --> 00:03:12,166
I imagine you are all used
to meeting the high standards
of demanding clientele.
81
00:03:12,166 --> 00:03:16,867
But can you transform
the seafood surprises
you find in the baskets
82
00:03:16,867 --> 00:03:19,867
into a $10,000 meal?
83
00:03:19,867 --> 00:03:21,700
-[Kelston] Too easy.
-We do it all the time
on boats.
84
00:03:21,700 --> 00:03:23,000
Try my best.
85
00:03:23,000 --> 00:03:25,333
All right, let's check out
your appetizer ingredients.
86
00:03:28,500 --> 00:03:30,000
Please open
these first baskets.
87
00:03:30,000 --> 00:03:30,166
Please open
these first baskets.
88
00:03:33,166 --> 00:03:34,166
-Ooh.
-Wow.
89
00:03:34,166 --> 00:03:36,600
[Ted] Beautiful tuna loins.
90
00:03:36,600 --> 00:03:37,800
Really nice piece of tuna.
91
00:03:39,367 --> 00:03:41,467
-[laughs]
-[Ted] You've also
got saffron.
92
00:03:41,467 --> 00:03:43,700
Saffron. Interesting.
93
00:03:43,700 --> 00:03:45,800
-[Ted] Romanesco cauliflower--
-Nice.
94
00:03:47,100 --> 00:03:49,433
[Ted] ...and blue sea
cotton candy.
95
00:03:49,734 --> 00:03:51,100
Cotton candy?
96
00:03:52,000 --> 00:03:53,233
All right.
97
00:03:53,233 --> 00:03:55,066
I have never been asked
for cotton candy on a boat
in my life.
98
00:03:56,100 --> 00:03:58,266
-Interesting.
-[Ted] Twenty minutes
to hammer out
99
00:03:58,266 --> 00:03:59,700
amazing starter plates.
100
00:03:59,700 --> 00:04:00,000
-Hmm.
-Clock starts now.
101
00:04:00,000 --> 00:04:01,500
-Hmm.
-Clock starts now.
102
00:04:01,500 --> 00:04:04,166
-[Nilou] Whoo! Let's go!
-[Eric] All right.
Let's go get 'em.
103
00:04:04,166 --> 00:04:05,900
Let's go. Let's go. Whoo!
104
00:04:07,734 --> 00:04:10,266
[Ted] Scott, you are joined
by two very special guests.
105
00:04:10,266 --> 00:04:12,600
Celebrated food journalist,
Nilou Motamed
106
00:04:12,600 --> 00:04:15,000
and acclaimed chef,
Eric Adjepong.
107
00:04:15,000 --> 00:04:18,367
You three look like
you should be hobnobbing
with the yacht set right now.
108
00:04:18,367 --> 00:04:20,367
-[Nilou] I'm feeling it.
-[Eric] So great to be here.
109
00:04:20,367 --> 00:04:24,166
In terms of tuna loin, I mean,
a perfect fish to grill.
110
00:04:24,166 --> 00:04:26,467
A perfect fish
to serve as a crudo.
111
00:04:26,467 --> 00:04:28,266
[Scott] I don't think
I would cook that at all.
112
00:04:28,266 --> 00:04:30,000
If you would cook it,
a very light kiss
on a grill.
113
00:04:30,000 --> 00:04:30,600
If you would cook it,
a very light kiss
on a grill.
114
00:04:30,600 --> 00:04:32,266
-Barely, just like a "Mwah."
-You still want it to be
very premium.
115
00:04:33,000 --> 00:04:34,467
Whoo-hoo.
116
00:04:34,467 --> 00:04:36,266
Getting to compete
as a yacht chef,
117
00:04:36,266 --> 00:04:38,433
I have one chance to do this,
so let's just go for it.
118
00:04:39,000 --> 00:04:40,266
All righty.
119
00:04:40,266 --> 00:04:42,700
With this tuna,
it's not something
you want to cook at all.
120
00:04:42,700 --> 00:04:43,967
It's just a really
beautiful fish.
121
00:04:43,967 --> 00:04:46,266
You wanna really lightly
sear it or you kind of wanna
122
00:04:46,266 --> 00:04:47,734
to serve it raw.
123
00:04:47,734 --> 00:04:51,734
Well, it looks like Abigail
is encrusting her tuna loin
with pistachios.
124
00:04:51,734 --> 00:04:53,533
[Nilou] I like the idea
of pistachio.
125
00:04:53,533 --> 00:04:58,100
I'm concerned the texture
might be a little off-putting
on a crust.
126
00:04:58,100 --> 00:04:59,734
Chef Abigail,
what are you making?
127
00:05:00,867 --> 00:05:03,166
I'm working on
a pistachio-crusted tuna.
128
00:05:03,166 --> 00:05:06,367
I'm doing some saffron
and citrus romanesco.
129
00:05:06,367 --> 00:05:09,367
Then I'm gonna do a little
wasabi vinaigrette
radicchio salad.
130
00:05:11,166 --> 00:05:13,467
Blue sea cotton candy.
I know it's sweet.
131
00:05:13,467 --> 00:05:16,734
The best thing I can think
to do, is to use it
to sweeten up the vinaigrette.
132
00:05:16,734 --> 00:05:18,266
Working on yachts,
we have access
133
00:05:18,266 --> 00:05:20,367
to some of the most
amazing ingredients
134
00:05:20,367 --> 00:05:23,000
because our budget
is almost limitless
for the most part.
135
00:05:23,000 --> 00:05:24,233
You get to play around a lot.
[laughs]
136
00:05:25,867 --> 00:05:27,867
[Eric] When it comes
to working on a yacht,
137
00:05:27,867 --> 00:05:30,000
it's a high paying guest
that you have on your boat.
138
00:05:30,000 --> 00:05:30,266
it's a high paying guest
that you have on your boat.
139
00:05:30,266 --> 00:05:33,367
And they want the best.
So these chefs are always
being demanded to,
140
00:05:33,367 --> 00:05:34,867
you know, get the best food
out there.
141
00:05:34,867 --> 00:05:38,000
I think they're pretty
well-trained to work
in this environment.
142
00:05:38,000 --> 00:05:39,266
[Scott]
Great ingredients, right?
143
00:05:39,266 --> 00:05:41,500
-This is a fantastic basket.
-[Nilou]
This is a dream basket.
144
00:05:41,500 --> 00:05:42,634
Romanesco cauliflower.
145
00:05:42,634 --> 00:05:45,166
-Cauliflower and broccoli
had a baby, right?
-Yes. Yeah.
146
00:05:45,166 --> 00:05:48,166
Saffron. Do you know
it's the most expensive
ingredient in the world?
147
00:05:48,166 --> 00:05:50,066
-I know that. Yeah.
-[Eric] Wow.
148
00:05:50,066 --> 00:05:54,000
So 150,000 flowers
for one kilo of saffron.
149
00:05:54,000 --> 00:05:57,800
And then the cotton candy.
That's where things get
a little interesting.
150
00:05:59,600 --> 00:06:00,000
I've been working on yachts
for over 15 years.
151
00:06:00,000 --> 00:06:02,500
I've been working on yachts
for over 15 years.
152
00:06:02,500 --> 00:06:05,166
When a client asks
for something,
I always have to deliver.
153
00:06:05,166 --> 00:06:07,533
I have spent a lot of time
travelling Mexico
154
00:06:07,533 --> 00:06:10,066
and I'm inspired
by Mexican cooking.
155
00:06:10,066 --> 00:06:12,266
Mathew is off to the fryer
with some tortillas.
156
00:06:12,266 --> 00:06:14,367
Looks like
he may have a clear plan.
157
00:06:14,367 --> 00:06:16,533
Chef Mathew,
what are you making Chef?
158
00:06:17,100 --> 00:06:19,600
I'm making a tostada.
159
00:06:19,600 --> 00:06:21,467
-Oh, nice. Good idea.
-Oh, that's a nice idea.
160
00:06:21,467 --> 00:06:23,166
[Mathew] So I take
the romanesco and I pickle it
161
00:06:23,166 --> 00:06:26,500
in rice wine vinegar
with a little sugar and salt.
162
00:06:26,500 --> 00:06:29,367
To make my pico,
I take my pickled romanesco
163
00:06:29,367 --> 00:06:30,000
and I mix it with tomatoes,
cilantro and jalapeno.
164
00:06:30,000 --> 00:06:33,867
and I mix it with tomatoes,
cilantro and jalapeno.
165
00:06:33,867 --> 00:06:36,066
Normally, I would add
red onions in my pico,
166
00:06:36,066 --> 00:06:38,433
but I know Scott
doesn't like that
so I'm not doing it.
167
00:06:42,166 --> 00:06:44,600
[Ruthie] As a yacht chef,
we get preference sheets
168
00:06:44,600 --> 00:06:47,500
that show what people
like or dislike,
169
00:06:47,500 --> 00:06:51,166
but there's still
quite a bit of freedom
to put your spin
170
00:06:51,166 --> 00:06:52,700
and flair on things.
171
00:06:52,700 --> 00:06:55,367
So there
is a lot of creativity
that comes into it.
172
00:06:55,367 --> 00:06:59,367
I am making ahi tuna
and romanesco
cauliflower poke
173
00:06:59,367 --> 00:07:00,000
with cotton candy
and saffron miso sauce
174
00:07:00,000 --> 00:07:02,066
with cotton candy
and saffron miso sauce
175
00:07:02,367 --> 00:07:03,800
and crispy wonton.
176
00:07:05,066 --> 00:07:06,367
Once my tuna is diced,
177
00:07:06,367 --> 00:07:09,533
I'm marinating it
with soy sauce,
rice wine vinegar.
178
00:07:09,533 --> 00:07:11,266
Pour it with this.
179
00:07:11,266 --> 00:07:15,600
I think that the saffron
has a bit of musty flavor
that I don't really love.
180
00:07:15,600 --> 00:07:18,000
And I think mixing it
with oil and miso paste
181
00:07:18,000 --> 00:07:20,734
combined with the sweetness
of the cotton candy
can hide that.
182
00:07:22,600 --> 00:07:24,000
Let's see.
183
00:07:24,000 --> 00:07:27,066
After I got out of the Navy,
I decided to go
to culinary school
184
00:07:27,066 --> 00:07:28,867
to perfect my craft.
185
00:07:28,867 --> 00:07:30,000
What I love about being
a yacht chef is using
high-end ingredients.
186
00:07:30,000 --> 00:07:32,367
What I love about being
a yacht chef is using
high-end ingredients.
187
00:07:32,367 --> 00:07:34,367
Taking things that
people normally don't eat
188
00:07:34,367 --> 00:07:36,867
and showcasing
it in a different way.
189
00:07:36,867 --> 00:07:38,166
Kelston,
what are you building?
190
00:07:38,166 --> 00:07:40,700
I am making a tuna cake,
191
00:07:40,700 --> 00:07:42,867
somewhat similar to,
like a crab cake.
192
00:07:42,867 --> 00:07:46,000
Keeping it nice and simple.
Adding some rice noodles
in there to hold it together.
193
00:07:46,000 --> 00:07:48,066
I'm gonna make
a saffron cream sauce.
194
00:07:49,166 --> 00:07:51,467
I'm using the rice noodles
as a binding agent.
195
00:07:51,467 --> 00:07:54,367
To make my crab cakes, I
dice shallots, peppers,
196
00:07:54,367 --> 00:07:58,734
and I'm using
the romanesco cauliflower
in my cakes to add crunch.
197
00:07:59,467 --> 00:08:00,000
All right, dude.
198
00:08:00,000 --> 00:08:00,734
All right, dude.
199
00:08:00,734 --> 00:08:02,900
Right, chefs, just under
10 minutes to go.
200
00:08:05,500 --> 00:08:06,867
[Abigail]
Saffron's really earthy.
201
00:08:06,867 --> 00:08:09,367
Oftentimes, it's paired
with orange and citrus,
202
00:08:09,367 --> 00:08:11,266
and things like that
that balance that earthiness.
203
00:08:11,266 --> 00:08:12,166
Behind.
204
00:08:12,166 --> 00:08:14,166
In a galley,
I'm by myself a lot,
205
00:08:14,166 --> 00:08:15,500
unless somebody
wants to stack.
206
00:08:15,500 --> 00:08:16,734
It's definitely different
right now.
207
00:08:16,734 --> 00:08:18,734
I've got three chefs
I have to run behind,
208
00:08:18,734 --> 00:08:22,700
and remember to notify them
while we are cutting
and boiling and sizzling.
209
00:08:22,700 --> 00:08:25,000
You guys think we are quieter
because we are usually
working alone?
210
00:08:25,000 --> 00:08:27,066
-Yes, definitely.
-[Abigail laughs]
211
00:08:27,066 --> 00:08:30,000
We have no friends
in the kitchen
like other chefs.
212
00:08:30,000 --> 00:08:33,867
I have never
come across cotton candy
on the yachts usually.
213
00:08:33,867 --> 00:08:36,867
But I think I can use it
as a sugar replacement.
214
00:08:36,867 --> 00:08:41,867
To make my crema
I combine saffron
and cotton candy
215
00:08:41,867 --> 00:08:44,166
with some Mexican crema.
216
00:08:44,166 --> 00:08:46,867
My partner and I
are expecting our first child
this year.
217
00:08:46,867 --> 00:08:50,000
If I win this competition,
I will use the money
218
00:08:50,000 --> 00:08:54,166
towards some of the expenses
of having a new baby
in the house.
219
00:08:56,600 --> 00:09:00,000
[Ruthie] Romanesco cauliflower
has a crunchy and fresh taste.
220
00:09:00,000 --> 00:09:00,100
[Ruthie] Romanesco cauliflower
has a crunchy and fresh taste.
221
00:09:00,100 --> 00:09:03,700
And I knew it would make
a great crunch
inside of my poke.
222
00:09:03,700 --> 00:09:06,600
I'm working on creating
a private chef business
in Miami,
223
00:09:06,600 --> 00:09:09,266
where we can cater
to any type of events
224
00:09:09,266 --> 00:09:10,800
that you have
in South Florida.
225
00:09:10,800 --> 00:09:14,100
I will take any prize money
that I get and use it
to invest in my business.
226
00:09:14,100 --> 00:09:15,433
I'm coming to win this.
227
00:09:16,367 --> 00:09:18,467
Chefs, five minutes left.
Five minutes on the clock.
228
00:09:18,867 --> 00:09:20,000
Heard.
229
00:09:20,000 --> 00:09:22,166
I'm gonna form my cakes
and bread them with panko.
230
00:09:25,000 --> 00:09:26,100
Oh, dammit.
231
00:09:26,867 --> 00:09:28,467
As I'm assembling
the tuna cakes,
232
00:09:28,467 --> 00:09:30,000
I realize that I forgot
to add the rice noodles
which was my binding agent.
233
00:09:30,000 --> 00:09:30,867
I realize that I forgot
to add the rice noodles
which was my binding agent.
234
00:09:30,867 --> 00:09:32,100
That's not good.
235
00:09:32,100 --> 00:09:34,367
Looks like Kelston's
not too happy about
236
00:09:34,367 --> 00:09:35,734
how his tuna cakes
are coming together.
237
00:09:35,734 --> 00:09:38,867
I'm worried that
Kelston's tuna cakes
are gonna fall apart
238
00:09:38,867 --> 00:09:39,867
-when he starts cooking them.
-[Eric] Yeah.
239
00:09:39,867 --> 00:09:41,467
[Nilou] That's not gonna
stay together.
240
00:09:41,467 --> 00:09:42,734
It's not gonna work out.
241
00:09:42,734 --> 00:09:44,600
You need
some sort of binder, right?
242
00:09:44,600 --> 00:09:46,734
Eggs, some sort of fat
to kind of keep
everything together.
243
00:09:47,734 --> 00:09:49,000
[Kelston] Stop. Think.
244
00:09:50,700 --> 00:09:53,367
I look up at the clock,
I'm definitely
starting to panic.
245
00:09:53,367 --> 00:09:55,634
I need to come up
with a plan B. ASAP.
246
00:09:56,367 --> 00:09:57,433
Come on.
247
00:10:08,500 --> 00:10:09,867
[Kelston] Oh, dammit.
248
00:10:09,867 --> 00:10:12,100
I forgot to add the binder
to my tuna cakes.
249
00:10:12,100 --> 00:10:13,533
If I don't figure out
how to fix this
250
00:10:13,533 --> 00:10:15,634
my tuna cakes
are completely gonna
fall apart.
251
00:10:15,634 --> 00:10:18,533
I got it worked out.
So we will just do this.
252
00:10:19,367 --> 00:10:21,166
Mixing this.
253
00:10:21,166 --> 00:10:24,367
It looks like Kelston
has given up
on the cake idea altogether.
254
00:10:24,367 --> 00:10:26,900
[Nilou] Oh, boy.
255
00:10:26,900 --> 00:10:30,166
[Kelston] I know that
my tuna cakes won't
stick together as I fry them.
256
00:10:30,166 --> 00:10:31,934
So I change gears
and decide
to saute everything.
257
00:10:31,934 --> 00:10:33,533
So I change gears
and decide
to saute everything.
258
00:10:35,367 --> 00:10:36,900
Oh, sh...
259
00:10:36,900 --> 00:10:40,433
To go with my dish,
I'm making a cotton candy
saffron cream sauce.
260
00:10:40,900 --> 00:10:43,000
It's going. It's going.
261
00:10:43,000 --> 00:10:45,600
Being a culinary specialist
in the Navy
has really taught me
262
00:10:45,600 --> 00:10:47,166
structure, discipline.
263
00:10:47,166 --> 00:10:49,333
But cooking in this kitchen
is very intense.
264
00:10:50,533 --> 00:10:52,500
-Two minutes, chefs!
-[Eric] Let's go, guys.
265
00:10:52,500 --> 00:10:53,533
[exhales]
266
00:10:53,533 --> 00:10:55,533
For my salad I'm taking
some orange segments,
267
00:10:55,533 --> 00:10:57,266
but my hands
are shaking a lot.
268
00:10:57,266 --> 00:11:00,166
It's really hard because
I can't work at the pace
I want.
269
00:11:00,166 --> 00:11:01,533
It's scary. [laughs]
270
00:11:01,533 --> 00:11:01,934
My hands are shaking so bad.
271
00:11:01,934 --> 00:11:03,533
My hands are shaking so bad.
272
00:11:04,533 --> 00:11:06,700
[Ruthie] I'm adding
sesame seeds to the poke
273
00:11:06,700 --> 00:11:08,166
for a little bit
crunch and color.
274
00:11:08,166 --> 00:11:09,700
Let's go.
Let's get it on the plate.
275
00:11:09,700 --> 00:11:12,500
-[Eric] Let's go, chefs.
Let's go.
-Come on, come on.
276
00:11:12,500 --> 00:11:14,800
[Ruthie] I'm feeling
a lot of pressure
with the time
277
00:11:14,800 --> 00:11:16,634
to finish everything.
278
00:11:16,634 --> 00:11:18,900
On a yacht
I'm always having
to pick up my feet,
279
00:11:18,900 --> 00:11:20,533
so I know I can win this.
280
00:11:23,734 --> 00:11:25,734
[Mathew] This is a really
high quality tuna
281
00:11:25,734 --> 00:11:28,533
and I want
to preserve its integrity,
so I'm keep it raw.
282
00:11:28,533 --> 00:11:31,700
One minute remains, chefs.
Gotta plate it up.
283
00:11:31,700 --> 00:11:31,934
-[Scott] Kelston is still
cooking his tuna.
-Oh, no.
284
00:11:31,934 --> 00:11:34,900
-[Scott] Kelston is still
cooking his tuna.
-Oh, no.
285
00:11:34,900 --> 00:11:36,467
-Please stop cooking the tuna.
-He's still cooking it.
286
00:11:36,467 --> 00:11:40,433
-Yeah.
-All four ingredients
on to those plates, chefs.
287
00:11:40,700 --> 00:11:42,367
Ten, nine,
288
00:11:42,367 --> 00:11:44,367
eight, seven,
289
00:11:44,367 --> 00:11:46,533
six, five,
290
00:11:47,000 --> 00:11:48,533
four, three,
291
00:11:49,000 --> 00:11:50,634
two, one.
292
00:11:51,734 --> 00:11:52,900
-Time's up.
-[judges cheering]
293
00:11:52,900 --> 00:11:54,634
-Good job, babe.
-Yours too.
294
00:11:56,634 --> 00:11:58,367
[Kelston] It was
a different experience.
295
00:11:58,367 --> 00:12:01,000
Like, being able
to having to change my dish
in the middle
296
00:12:01,000 --> 00:12:01,934
because it didn't work out
the way I wanted it to.
297
00:12:01,934 --> 00:12:02,900
because it didn't work out
the way I wanted it to.
298
00:12:02,900 --> 00:12:04,800
But I actually feel
really good.
299
00:12:09,533 --> 00:12:12,800
This kitchen is not moving,
so it's better than cooking
on a yacht
300
00:12:12,800 --> 00:12:14,000
as far as I'm concerned.
301
00:12:14,000 --> 00:12:16,166
I'm happy
with how my appetizer
came out.
302
00:12:24,700 --> 00:12:27,734
Chefs, you've arrived
at the chopping block.
303
00:12:27,734 --> 00:12:31,367
For round one,
you got a basket of tuna loin,
304
00:12:31,367 --> 00:12:31,934
saffron, romanesco cauliflower
and blue sea cotton candy.
305
00:12:31,934 --> 00:12:36,233
saffron, romanesco cauliflower
and blue sea cotton candy.
306
00:12:37,900 --> 00:12:39,800
Chef Mathew,
what have you made?
307
00:12:39,800 --> 00:12:46,367
Today I made for you, uh,
an ahi tuna tostada
with a pickled romanesco pico.
308
00:12:46,367 --> 00:12:51,166
And a crema with the saffron
and blue sea cotton candy.
309
00:12:51,166 --> 00:12:54,734
Chef Mathew, I think
it's visually arresting.
310
00:12:54,734 --> 00:12:58,000
This is exactly
what I want to eat
as I was bobbing around
311
00:12:58,000 --> 00:13:00,800
in some beautiful,
as your water somewhere
312
00:13:00,800 --> 00:13:01,934
holding a margarita in hand.
313
00:13:01,934 --> 00:13:02,900
holding a margarita in hand.
314
00:13:02,900 --> 00:13:04,166
I think the flavors
are really good.
315
00:13:04,166 --> 00:13:06,100
Where is the cotton candy
inside this?
316
00:13:06,100 --> 00:13:08,467
-It's in the crema. Yes.
-[Scott] In the crema?
317
00:13:08,467 --> 00:13:11,000
So there is a little bit
of residual sweetness
from that.
318
00:13:11,000 --> 00:13:13,100
I do like the saffron flavor
that you developed.
319
00:13:13,100 --> 00:13:16,100
The cauliflower I think
is a really nice pickle on it.
320
00:13:16,100 --> 00:13:19,634
It's actually delicious.
The color's beautiful.
But it needs love.
321
00:13:19,634 --> 00:13:22,800
I wish that
there was a little bit
more flavor added to it,
322
00:13:22,800 --> 00:13:24,900
salt, like basic seasoning.
323
00:13:24,900 --> 00:13:26,266
[Nilou] I'd have to agree
with Eric.
324
00:13:26,266 --> 00:13:29,000
I'm also curious
about the use of the crema
at the bottom.
325
00:13:29,000 --> 00:13:31,900
It made my, uh, tostada soggy.
326
00:13:32,900 --> 00:13:34,367
How did you start
cooking on yachts?
327
00:13:34,367 --> 00:13:37,166
Um, I worked as assistant cook
on a Greenpeace ship
328
00:13:37,166 --> 00:13:40,166
and during that trip
I saw that
there was a yachting industry.
329
00:13:40,166 --> 00:13:43,266
I've been a chef on yachts
for 15 years.
330
00:13:43,266 --> 00:13:45,500
I love the opportunity
to travel
331
00:13:45,500 --> 00:13:48,500
and explore the cultures
and cuisines as we go.
332
00:13:48,500 --> 00:13:51,533
With the clientele we have,
sky is the limit
with ingredients.
333
00:13:52,734 --> 00:13:54,533
Chef Mathew, thank you.
334
00:13:54,533 --> 00:13:56,367
Next up, Chef Kelston,
what have you made?
335
00:13:56,367 --> 00:14:00,367
So today I made
a tuna and romanesco stir fry
336
00:14:00,367 --> 00:14:01,934
with a cotton candy
saffron cream sauce.
337
00:14:01,934 --> 00:14:03,266
with a cotton candy
saffron cream sauce.
338
00:14:03,266 --> 00:14:04,800
How did you
find that round, Chef?
339
00:14:04,800 --> 00:14:06,734
I had to pivot.
My original idea didn't--
340
00:14:06,734 --> 00:14:09,367
wasn't gonna work out
the way I wanted to because
I missed a step.
341
00:14:09,367 --> 00:14:12,533
So I had to, you know,
think about something
really quick and easy
342
00:14:12,533 --> 00:14:14,166
that I can do
with what I had
already finished.
343
00:14:14,900 --> 00:14:16,500
That pivot
was a real challenge
344
00:14:16,500 --> 00:14:20,734
because you're tossing it
together with the noodles,
it just continued to cook
345
00:14:20,734 --> 00:14:22,900
and it's really overcooked.
346
00:14:23,900 --> 00:14:25,900
But this tastes really good.
347
00:14:25,900 --> 00:14:28,367
Usage of the romanesco
in here,
348
00:14:28,367 --> 00:14:31,467
you know, it adds
a nice textural contrast.
349
00:14:31,467 --> 00:14:31,934
There's something that
the alchemy of the dill
and the caramelized shallots
350
00:14:31,934 --> 00:14:37,367
There's something that
the alchemy of the dill
and the caramelized shallots
351
00:14:37,367 --> 00:14:41,000
that is a really warming
and it's... it's like
a very cozy dish.
352
00:14:41,000 --> 00:14:43,467
You know, not the dish
you originally
anticipated making,
353
00:14:43,467 --> 00:14:47,900
but it actually
has a compelling
cravability to it.
354
00:14:47,900 --> 00:14:51,634
Chef Kelston, $10,000.
What are you doing with it?
355
00:14:51,634 --> 00:14:56,467
I'm gonna take my son
to Barbados to meet, you know,
the other side of the family
356
00:14:56,467 --> 00:14:57,867
-that he hasn't met before.
-Yeah.
357
00:14:57,867 --> 00:15:01,900
And then also, you know,
further fund my non-profit,
Bad Boyz of Culinary.
358
00:15:01,900 --> 00:15:01,934
-So--
-What...
what is Bad Boyz of Culinary?
359
00:15:01,934 --> 00:15:03,533
-So--
-What...
what is Bad Boyz of Culinary?
360
00:15:03,533 --> 00:15:06,000
Bad Boyz of Culinary
is a non-profit I started
a few years ago
361
00:15:06,000 --> 00:15:08,000
with one of my bu--
uh, colleagues in San Diego.
362
00:15:08,000 --> 00:15:09,500
It's to highlight
African-American chefs
363
00:15:09,500 --> 00:15:12,700
and create awareness
through mentorships, events,
scholarship and programs.
364
00:15:12,700 --> 00:15:15,533
I'm always down
to lift a helping hand
to help someone else.
365
00:15:16,266 --> 00:15:17,634
Chef Kelston, thank you.
366
00:15:17,634 --> 00:15:19,233
Next up, Chef Abigail.
367
00:15:19,233 --> 00:15:24,166
I have a pistachio-crusted
ahi tuna and that is done
with a radicchio citrus salad
368
00:15:24,166 --> 00:15:26,333
and charred romanesco
with saffron.
369
00:15:28,700 --> 00:15:31,266
I think the presentation
is really beautiful.
370
00:15:31,266 --> 00:15:31,934
This vinaigrette
is just absolutely insane.
Really delicious.
371
00:15:31,934 --> 00:15:34,467
This vinaigrette
is just absolutely insane.
Really delicious.
372
00:15:34,467 --> 00:15:37,800
Chef, I gotta tell you
that wasabi vinaigrette
is bananas.
373
00:15:37,800 --> 00:15:39,066
It's spectacular.
374
00:15:39,867 --> 00:15:41,634
I, I want more of that.
375
00:15:41,634 --> 00:15:43,900
And the texture of the tuna
and the citrus
376
00:15:43,900 --> 00:15:47,800
and the bitterness
of, uh, the radicchio
works really well.
377
00:15:50,000 --> 00:15:52,734
[Nilou] The cook on your tuna
is beautiful.
378
00:15:52,734 --> 00:15:58,000
If I was gonna be super picky,
if you're going
to supreme an orange,
379
00:15:58,000 --> 00:16:01,934
you need to supreme the orange
and not leave a lot
of the, the bit.
380
00:16:01,934 --> 00:16:02,533
you need to supreme the orange
and not leave a lot
of the, the bit.
381
00:16:03,600 --> 00:16:05,000
Finally, Chef Ruthie.
382
00:16:05,000 --> 00:16:09,634
Today I've made for you
an ahi tuna
and romanesco cauliflower poke
383
00:16:09,634 --> 00:16:15,700
with a saffron
and cotton candy miso sauce
and crispy wonton.
384
00:16:15,700 --> 00:16:18,800
[Eric] Chef Ruthie,
you treated the, uh,
the tuna really well.
385
00:16:18,800 --> 00:16:20,166
I think
it was seasoned beautifully.
386
00:16:20,166 --> 00:16:23,000
The textures from the,
not only
the pickled romanesco,
387
00:16:23,000 --> 00:16:25,800
but the sesame seeds
adds a nice crunch.
388
00:16:26,734 --> 00:16:29,367
The revelation of this dish
is the romanesco.
389
00:16:29,367 --> 00:16:31,934
I feel like the texture
that it's adding to every bite
390
00:16:31,934 --> 00:16:33,467
I feel like the texture
that it's adding to every bite
391
00:16:33,467 --> 00:16:36,634
of your poke is,
is kind of my favorite thing.
392
00:16:36,634 --> 00:16:42,266
The only issue I have
is how much the sauce
overwhelms the poke.
393
00:16:42,266 --> 00:16:45,233
-Okay.
-[Nilou] I feel
like, um, the balance is off.
394
00:16:47,166 --> 00:16:51,800
I would say the cuts
on the tuna themselves
are wildly inconsistent.
395
00:16:51,800 --> 00:16:54,266
I think you could have
taken a moment
to really kind of butcher that
396
00:16:54,266 --> 00:16:56,100
a little bit better,
be a little bit
more thoughtful
397
00:16:56,100 --> 00:16:57,000
about that approach.
398
00:16:57,000 --> 00:16:58,734
Okay. Thank you.
399
00:16:59,367 --> 00:17:00,634
Thank you, chefs.
400
00:17:02,166 --> 00:17:04,734
The judges said that,
you know, the tuna
was overcooked.
401
00:17:04,734 --> 00:17:07,367
But I'm still confident
in what I did.
402
00:17:07,367 --> 00:17:08,734
I like to take
risks sometimes.
403
00:17:10,000 --> 00:17:11,100
[Mathew] I'm a little nervous.
404
00:17:11,100 --> 00:17:13,367
The judges said that
it was a little
under seasoned.
405
00:17:13,367 --> 00:17:16,367
Could've used a little more
developing of flavors,
406
00:17:16,367 --> 00:17:17,967
but it's really anyone's game.
407
00:17:30,266 --> 00:17:33,367
So, who's dish
is on the chopping block?
408
00:17:43,367 --> 00:17:46,734
Chef Kelston,
you've been Chopped. Judges?
409
00:17:46,734 --> 00:17:49,266
Chef Kelston, it's clear that
you know how to cook, man.
410
00:17:49,266 --> 00:17:52,467
The flavors were there.
Unfortunately, though,
the tuna was overcooked.
411
00:17:52,467 --> 00:17:53,734
And so we have to chop you.
412
00:17:53,734 --> 00:17:55,166
Thank you. Thank you, judges.
413
00:17:55,166 --> 00:17:56,086
I appreciate the opportunity.
414
00:17:56,086 --> 00:17:56,433
I appreciate the opportunity.
415
00:17:59,734 --> 00:18:02,266
I tried my best and you know,
learned how the see that
416
00:18:02,266 --> 00:18:03,734
things may not
always go your way.
417
00:18:03,734 --> 00:18:05,467
But at the end of the day,
you just gotta keep going.
418
00:18:09,967 --> 00:18:13,467
Chef Mathew, Chef Ruthie,
Chef Abigail. Second basket
is ready.
419
00:18:16,867 --> 00:18:18,500
Open it up!
420
00:18:18,500 --> 00:18:20,867
-Oh.
-And your
entree round ingredients.
421
00:18:20,867 --> 00:18:23,433
-Chicharrones--
-Oh, pork rinds.
422
00:18:24,734 --> 00:18:26,086
Chicharrones. Wow, it's not
as easy as the first basket.
423
00:18:26,086 --> 00:18:28,467
Chicharrones. Wow, it's not
as easy as the first basket.
424
00:18:30,166 --> 00:18:33,467
-[Abigail] I'm not really sure
what the green is entirely.
-[Ted] ...sea fennel--
425
00:18:33,467 --> 00:18:36,800
I'm not sure what it is.
It looks like a fake plant.
426
00:18:38,166 --> 00:18:39,867
[Ted] ...mackerel--
427
00:18:39,867 --> 00:18:43,500
I hate mackerel.
'Cause it's so oily
and bony and small.
428
00:18:43,500 --> 00:18:44,900
[Ted] ...and caviar.
429
00:18:45,734 --> 00:18:47,266
The caviar will be nice.
430
00:18:47,266 --> 00:18:49,800
Yes! Caviar! This is a gift.
431
00:18:51,166 --> 00:18:52,266
[Ted] Thirty minutes.
432
00:18:52,266 --> 00:18:53,233
Feeling okay.
433
00:18:54,266 --> 00:18:55,367
Clock starts now.
434
00:18:55,367 --> 00:18:56,086
-Whoo!
-[Scott] Here we go, chefs.
435
00:18:56,086 --> 00:18:57,000
-Whoo!
-[Scott] Here we go, chefs.
436
00:18:57,000 --> 00:18:58,066
Come on.
437
00:19:02,266 --> 00:19:04,867
I'm not the most excited
to see this mackerel.
438
00:19:04,867 --> 00:19:06,367
When we're on charter,
439
00:19:06,367 --> 00:19:11,266
more often than not
people use it as bait
to maybe catch a better fish.
440
00:19:11,266 --> 00:19:15,500
I decided to use
the chicharrones as a coating
on my mackerel
441
00:19:15,500 --> 00:19:17,734
because fried fish
is delicious.
442
00:19:17,734 --> 00:19:20,166
And I knew it would be
a great way to use
the chicharrones.
443
00:19:20,166 --> 00:19:23,066
I'm making
a chicharrone-crusted
mackerel
444
00:19:23,066 --> 00:19:26,086
with roasted asparagus
and sea fennel
and parsley couscous.
445
00:19:26,086 --> 00:19:28,266
with roasted asparagus
and sea fennel
and parsley couscous.
446
00:19:28,266 --> 00:19:31,233
First thing I needed to do
is flay the mackerel.
447
00:19:31,533 --> 00:19:33,734
I got a cut.
448
00:19:33,734 --> 00:19:38,066
And I cut my finger
the second I picked up
my knife.
449
00:19:38,066 --> 00:19:41,533
-Oh, my God. Chef Ruthie
cut herself on the mackerel--
-[Scott gasps]
450
00:19:41,533 --> 00:19:43,100
...before she-- I think
she even started
butchering it.
451
00:19:43,100 --> 00:19:46,100
She's on the sidelines
before she can get
better dressed.
452
00:19:46,100 --> 00:19:48,166
[Ruthie] I've lost minutes
at this point
and I really need to get
453
00:19:48,166 --> 00:19:49,533
to flaying this mackerel.
454
00:19:51,867 --> 00:19:53,634
[Scott] Mackerel
has a tremendous
amount of oil.
455
00:19:53,634 --> 00:19:56,086
It's a very assertive,
fishy, uh, flavor profile.
456
00:19:56,086 --> 00:19:57,266
It's a very assertive,
fishy, uh, flavor profile.
457
00:19:57,266 --> 00:20:01,066
I love mackerel raw.
I love it sashimi-style.
458
00:20:01,066 --> 00:20:03,166
Unfortunately, though,
there's pin bones.
459
00:20:03,166 --> 00:20:04,367
It's not something that
anybody wants to eat.
460
00:20:04,367 --> 00:20:06,734
They're very small
in the mackerel,
those pin bones.
461
00:20:06,734 --> 00:20:08,467
You have to be very cautious.
462
00:20:10,000 --> 00:20:11,867
[Mathew] I don't work
with mackerel very often.
463
00:20:11,867 --> 00:20:15,266
So I want to get
into this fish and figure out
the best way to treat it.
464
00:20:15,266 --> 00:20:17,867
The pieces I ended up cutting
were small.
465
00:20:17,867 --> 00:20:20,634
So I decided to turn them
into a fish cake.
466
00:20:20,634 --> 00:20:23,166
I'm making
a chicharrone-crusted
mackerel cake
467
00:20:23,166 --> 00:20:24,734
with caviar cream,
468
00:20:24,734 --> 00:20:26,086
salsa verde
and sea fennel salad.
469
00:20:26,086 --> 00:20:27,367
salsa verde
and sea fennel salad.
470
00:20:28,266 --> 00:20:31,500
In the appetizer round,
I went with Mexican.
471
00:20:31,500 --> 00:20:32,967
So I wanna continue
on with that theme.
472
00:20:32,967 --> 00:20:35,634
I'm using the chicharrones
as a crust for my cakes
473
00:20:35,634 --> 00:20:39,266
because I like the idea of the
crunch of the chicharrones.
474
00:20:39,266 --> 00:20:42,533
To make my salsa verde,
I roast off some tomatillos,
475
00:20:42,533 --> 00:20:46,734
char some onion, jalapeno,
and I blend them all together.
476
00:20:46,734 --> 00:20:49,166
In this round, I'm going
to deliver the big flavors
477
00:20:49,166 --> 00:20:50,233
the judges want.
478
00:20:51,867 --> 00:20:53,734
Mackerel. [scoffs]
479
00:20:54,533 --> 00:20:56,086
Mackerel has a lot
of little pin bones,
480
00:20:56,086 --> 00:20:56,100
Mackerel has a lot
of little pin bones,
481
00:20:56,100 --> 00:20:58,367
so I'm trying to avoid
getting close to those.
482
00:20:58,367 --> 00:21:01,634
I'm making pan-seared mackerel
with garlic mashed potatoes
483
00:21:01,634 --> 00:21:03,066
and sea fennel salad
484
00:21:03,066 --> 00:21:05,100
with a chicharron
and caper gremolata.
485
00:21:06,066 --> 00:21:08,367
I have three
amazing step-kids.
486
00:21:08,367 --> 00:21:09,967
I have my husband, Gavin.
487
00:21:09,967 --> 00:21:11,367
He's absolutely amazing.
488
00:21:11,367 --> 00:21:14,266
But having a family
and yachting is extremely hard
489
00:21:14,266 --> 00:21:17,533
because you're missing things
like Christmas and birthdays.
490
00:21:17,533 --> 00:21:19,867
I'm here to prove that
it's possible to be a mom,
491
00:21:19,867 --> 00:21:22,066
be a chef, have a balance.
492
00:21:22,066 --> 00:21:24,166
[Eric] Chefs, we're
coming up on 15 minutes.
493
00:21:24,166 --> 00:21:26,086
[Scott]
So these chefs,
it's fun to watch.
494
00:21:26,086 --> 00:21:26,100
[Scott]
So these chefs,
it's fun to watch.
495
00:21:26,100 --> 00:21:28,066
All of them are
accustomed to working
496
00:21:28,066 --> 00:21:29,533
in really confined spaces.
497
00:21:29,533 --> 00:21:30,734
-[Matthew] Go ahead.
-[Abigail] All right.
498
00:21:30,734 --> 00:21:32,734
[Scott] Using a limited
number of ingredients
499
00:21:32,734 --> 00:21:35,100
to kind of accentuate
the flavor profiles.
500
00:21:35,100 --> 00:21:37,100
And let's say
you dock somewhere
501
00:21:37,100 --> 00:21:38,266
and you run into pork.
502
00:21:38,266 --> 00:21:40,066
-You may find
something very unique
-[Eric] Yeah.
503
00:21:40,066 --> 00:21:41,634
like these chicharrones.
504
00:21:41,634 --> 00:21:44,166
It's a good cheat for when
you need something crunchy
505
00:21:44,166 --> 00:21:46,734
-or salty as, like,
a big flavor booster.
-[Eric] Mmm-hmm. Yeah.
506
00:21:46,734 --> 00:21:47,967
You could use
the chicharrones,
507
00:21:47,967 --> 00:21:49,533
which are fried pork skin,
508
00:21:49,533 --> 00:21:51,000
for some kind of a crust.
509
00:21:53,066 --> 00:21:56,086
[Ruthie]
Yacht chefs have to be
very adaptable in the galley
510
00:21:56,086 --> 00:21:56,266
[Ruthie]
Yacht chefs have to be
very adaptable in the galley
511
00:21:56,266 --> 00:21:59,266
because you can get
a curve ball at any time,
512
00:21:59,266 --> 00:22:02,634
whether it be the power
or your water supply
513
00:22:02,634 --> 00:22:04,500
or access to new ingredients.
514
00:22:04,500 --> 00:22:05,900
You always have
to be on your toes.
515
00:22:07,634 --> 00:22:09,900
I have to say, on my yacht,
we use mackerel as bait,
516
00:22:10,500 --> 00:22:11,734
but we do have caviar.
517
00:22:11,734 --> 00:22:14,100
You shouldn't do too much
to caviar, should you?
518
00:22:14,100 --> 00:22:16,500
Yeah, it's one of those
ingredients that is
519
00:22:16,500 --> 00:22:18,166
luxurious as is.
520
00:22:18,166 --> 00:22:19,367
[Scott] You never
want to cook it.
521
00:22:19,367 --> 00:22:21,634
-You want it to maintain
its integrity.
-Yeah.
522
00:22:23,634 --> 00:22:26,086
As a yacht chef,
I'm very familiar with caviar.
523
00:22:26,086 --> 00:22:26,967
As a yacht chef,
I'm very familiar with caviar.
524
00:22:26,967 --> 00:22:28,166
To make my caviar cream,
525
00:22:28,166 --> 00:22:29,634
I cook down
some Mexican cream
526
00:22:29,634 --> 00:22:31,634
a little bit,
and then off the pot,
527
00:22:31,634 --> 00:22:33,533
I stir in the caviar.
528
00:22:33,533 --> 00:22:36,500
The sea fennel has
a really briny, fresh flavor
529
00:22:36,500 --> 00:22:39,634
and a nice crunch, so I want
to keep it raw in this salad.
530
00:22:39,634 --> 00:22:43,066
I combined some pickled
red onion with orange,
531
00:22:43,066 --> 00:22:47,900
cucumber, cilantro, mint,
and poblano peppers.
532
00:22:49,500 --> 00:22:51,967
Sea fennel is
a low-lying bush
533
00:22:51,967 --> 00:22:53,734
that grows in
the Mediterranean,
534
00:22:53,734 --> 00:22:55,867
and it gets so close
to the water,
535
00:22:55,867 --> 00:22:56,086
-it gets all
that brininess.
-Yeah.
536
00:22:56,086 --> 00:22:57,734
-it gets all
that brininess.
-Yeah.
537
00:22:57,734 --> 00:23:00,867
It tastes like a cross
between oregano and marjoram
538
00:23:00,867 --> 00:23:02,166
and a little bit of parsley.
539
00:23:02,166 --> 00:23:05,500
It's really a bright,
great herb.
540
00:23:05,500 --> 00:23:07,166
Five minutes to go
on that clock.
541
00:23:07,166 --> 00:23:10,000
[Abigail]
I'm going to use the
sea fennel to make a salad.
542
00:23:10,000 --> 00:23:12,634
So I grab shallots,
whole grain mustard,
543
00:23:12,634 --> 00:23:15,467
vinegar, and honey,
the sea fennel.
544
00:23:15,467 --> 00:23:17,266
I'm hoping that the honey
will, kind of, you know,
545
00:23:17,266 --> 00:23:19,734
soften that salty blow
in the sea fennel.
546
00:23:19,734 --> 00:23:22,066
Caviar is often
used like garnish,
547
00:23:22,066 --> 00:23:24,367
but sometimes I do put it
on top of, like, a sauce.
548
00:23:24,367 --> 00:23:26,086
So I'm going to make,
like, a loose
549
00:23:26,086 --> 00:23:26,100
So I'm going to make,
like, a loose
550
00:23:26,100 --> 00:23:27,266
kind of, take on hollandaise
551
00:23:27,266 --> 00:23:29,533
and fold my caviar into it.
552
00:23:29,533 --> 00:23:30,634
Get your plates.
553
00:23:30,634 --> 00:23:32,166
You're gotta start
plating soon.
554
00:23:32,166 --> 00:23:33,900
[Ted] Just under
two minutes, chefs.
555
00:23:34,500 --> 00:23:35,734
[Ruthie]
I'm running out of time,
556
00:23:35,734 --> 00:23:37,967
so I need to get
this couscous on the plate.
557
00:23:37,967 --> 00:23:40,734
I'm going to fold in
parsley and sea fennel,
558
00:23:40,734 --> 00:23:43,066
and I'm going to add in
white wine vinegar,
559
00:23:43,066 --> 00:23:45,500
lemon, and red pepper.
560
00:23:45,500 --> 00:23:48,266
Chef Ruthie is using the
sea fennel in her couscous.
561
00:23:48,266 --> 00:23:49,634
[Ted]
Some hot couscous
562
00:23:49,634 --> 00:23:52,266
would be a nice place
to put the sea fennel
563
00:23:52,266 --> 00:23:54,533
or maybe
a collection of herbs.
564
00:23:54,533 --> 00:23:56,086
[Abigail]
For my gremolata,
I fry some capers,
565
00:23:56,086 --> 00:23:57,266
[Abigail]
For my gremolata,
I fry some capers,
566
00:23:57,266 --> 00:23:58,734
and I throw them into
567
00:23:58,734 --> 00:24:00,734
the spice grinder
with my chicharrons.
568
00:24:00,734 --> 00:24:02,533
-Right behind?
-Yep.
569
00:24:02,533 --> 00:24:03,867
[Abigail]
And then I throw
them on a pan,
570
00:24:03,867 --> 00:24:04,967
and I toss them in the oven
571
00:24:04,967 --> 00:24:06,500
just to, kind of,
re-crunch them.
572
00:24:06,500 --> 00:24:09,266
And one minute
remains, chefs.
573
00:24:09,266 --> 00:24:10,333
Gotta plate it up.
574
00:24:11,533 --> 00:24:13,100
This is where
I get real anxious.
575
00:24:16,467 --> 00:24:18,967
[Ruthie]
Time is winding down.
My mackerel looks great.
576
00:24:18,967 --> 00:24:21,734
I want to use the caviar
just as a garnish on top
577
00:24:21,734 --> 00:24:23,800
because I don't want
to manipulate it too much.
578
00:24:24,734 --> 00:24:26,086
[Ted]
Less than a minute.
Double-check
579
00:24:26,086 --> 00:24:26,166
[Ted]
Less than a minute.
Double-check
580
00:24:26,166 --> 00:24:28,100
-your inventory, chefs.
-Make sure everything's
in there.
581
00:24:29,266 --> 00:24:30,266
[Abigail] Ah!
582
00:24:30,266 --> 00:24:32,367
I almost forgot
about my gremolata.
583
00:24:32,367 --> 00:24:34,367
I've got Ted standing
over me while I'm quickly
584
00:24:34,367 --> 00:24:36,533
crapping with my fingers
in a hot pan.
585
00:24:36,533 --> 00:24:38,634
And two seconds, how many
seconds do I have?
586
00:24:38,634 --> 00:24:40,634
[Ted] Ten, nine,
587
00:24:40,634 --> 00:24:41,533
-eight,
-[Nilou] Let's go, let's go!
588
00:24:41,533 --> 00:24:42,467
-seven,
-Let's go!
589
00:24:42,467 --> 00:24:43,867
-[Eric] Get there.
-six,
590
00:24:43,867 --> 00:24:45,800
five, four,
591
00:24:46,166 --> 00:24:49,467
three, two, one.
592
00:24:49,467 --> 00:24:50,867
-All right.
-Time's up.
593
00:24:50,867 --> 00:24:52,233
[judges applaud]
594
00:24:52,867 --> 00:24:53,800
[Eric] Wow.
595
00:24:56,734 --> 00:24:58,066
[Matthew]
I'm a little nervous.
596
00:24:58,066 --> 00:24:59,166
I'm worried that I served more
597
00:24:59,166 --> 00:25:00,867
of an appetizer
than an entree.
598
00:25:00,867 --> 00:25:03,967
This round was a little more
challenging than round one.
599
00:25:03,967 --> 00:25:06,066
[Ruthie]
I feel pretty good
after cutting myself.
600
00:25:06,066 --> 00:25:07,634
I feel like I was able
to put together
601
00:25:07,634 --> 00:25:09,066
the best plate possible.
602
00:25:09,066 --> 00:25:11,900
I have a huge mixture of
nervous and excitement.
603
00:25:19,734 --> 00:25:23,367
Chefs, in the entree basket,
you got chicharrones,
604
00:25:23,367 --> 00:25:27,467
sea fennel,
mackerel, and caviar.
605
00:25:27,467 --> 00:25:29,700
So what have you made
for us, Chef Abigail?
606
00:25:29,700 --> 00:25:32,000
I have prepared
a pan-seared mackerel
607
00:25:32,000 --> 00:25:35,867
over a garlic mashed potato
with a sea fennel salad
608
00:25:35,867 --> 00:25:37,367
and a caviar butter sauce
609
00:25:37,367 --> 00:25:40,000
and a chicharron
and caper gremolata.
610
00:25:40,000 --> 00:25:42,900
When you're on a boat,
what is it like to cook
611
00:25:42,900 --> 00:25:45,634
-on something
that's going like that?
-[Abigail] Mobile. [laughs]
612
00:25:45,634 --> 00:25:45,972
I had one experience where
I was literally cooking
613
00:25:45,972 --> 00:25:47,800
I had one experience where
I was literally cooking
614
00:25:47,800 --> 00:25:48,734
on an angle all day,
615
00:25:48,734 --> 00:25:51,100
walking to the other side
of my galley. [laughs]
616
00:25:51,100 --> 00:25:54,433
It's different, but I wouldn't
change any of it.
617
00:25:55,367 --> 00:25:58,467
Chef Abigail, I really
enjoy the flavors.
618
00:25:58,467 --> 00:25:59,800
It's fun to eat.
619
00:25:59,800 --> 00:26:03,367
I was a little intimidated
by the sea fennel salad,
620
00:26:03,367 --> 00:26:05,500
thinking that would be, like,
way too intense for my palate,
621
00:26:05,500 --> 00:26:07,000
probably just do
a little bit less.
622
00:26:07,000 --> 00:26:09,800
My issue with the plate
is the mouthfeel.
623
00:26:09,800 --> 00:26:11,233
It's an oil slick.
624
00:26:12,000 --> 00:26:13,000
Uh, Chef Eric is right,
625
00:26:13,000 --> 00:26:15,467
there's a lot of fat
in this dish.
626
00:26:15,467 --> 00:26:15,972
You sauteed the fish
in quite a bit of oil.
627
00:26:15,972 --> 00:26:18,000
You sauteed the fish
in quite a bit of oil.
628
00:26:18,000 --> 00:26:19,100
Obviously, there's quite a bit
629
00:26:19,100 --> 00:26:21,100
of oil on the
dressed sea fennel,
630
00:26:21,100 --> 00:26:23,734
but I really like the cook
on the mackerel.
631
00:26:23,734 --> 00:26:26,166
And the chicharrones
kind of spread throughout.
632
00:26:26,166 --> 00:26:27,367
I think there was
an opportunity
633
00:26:27,367 --> 00:26:30,000
to create some kind of
a salt, perhaps, with that.
634
00:26:30,000 --> 00:26:33,900
I'm very impressed by
the cook on your mackerel.
635
00:26:33,900 --> 00:26:35,166
If I was gonna be sad
about something,
636
00:26:35,166 --> 00:26:38,100
I love a world in which we can
have chicharron and caviar
637
00:26:38,100 --> 00:26:40,100
-coexisting
in one dish,
-[laughs]
638
00:26:40,100 --> 00:26:43,166
but I would want you
to celebrate the caviar.
639
00:26:43,166 --> 00:26:44,600
It feels like it's lost.
640
00:26:44,600 --> 00:26:45,972
The sauce that you made
kind of drowned it out.
641
00:26:45,972 --> 00:26:48,266
The sauce that you made
kind of drowned it out.
642
00:26:48,266 --> 00:26:49,867
Thoughts on what you
might do with the prize
643
00:26:49,867 --> 00:26:50,800
if you were to win?
644
00:26:50,800 --> 00:26:52,367
My husband and I
just started Curated Caddy,
645
00:26:52,367 --> 00:26:53,367
our new business,
646
00:26:53,367 --> 00:26:55,867
so that obviously takes
some money into that.
647
00:26:55,867 --> 00:26:57,734
We just got married
this past summer,
648
00:26:57,734 --> 00:26:59,467
so we're doing a second
wedding in Australia,
649
00:26:59,467 --> 00:27:00,800
so we can do it
with his family.
650
00:27:00,800 --> 00:27:02,266
We have kids.
We want to plan
for another one,
651
00:27:02,266 --> 00:27:03,800
so there's a lot
of ways to stretch it,
652
00:27:03,800 --> 00:27:06,634
so my plan would be to just
multiply it as best I can.
653
00:27:06,634 --> 00:27:08,266
-Gambling.
-[all laugh]
654
00:27:08,266 --> 00:27:10,166
That's only
in Atlantis. [laughs]
655
00:27:11,367 --> 00:27:12,734
Next up, Chef Ruthie.
656
00:27:12,734 --> 00:27:15,800
We have a
chicharrones-crusted mackerel
657
00:27:15,800 --> 00:27:15,972
with roasted asparagus
and a sea fennel
658
00:27:15,972 --> 00:27:19,266
with roasted asparagus
and a sea fennel
659
00:27:19,266 --> 00:27:23,100
and parsley couscous
with caviar on top.
660
00:27:23,100 --> 00:27:25,000
Chef, really good
cook on the fish.
661
00:27:25,000 --> 00:27:27,000
-[Ruthie] Thank you.
-I like the texture
that you created.
662
00:27:27,000 --> 00:27:30,000
[Scott]
I think that your couscous
is slightly undercooked.
663
00:27:30,000 --> 00:27:31,166
Yep.
664
00:27:31,166 --> 00:27:32,867
And I think the usage
of the sea fennel
665
00:27:32,867 --> 00:27:35,800
isn't necessarily
kind of front and center.
666
00:27:35,800 --> 00:27:37,000
Okay.
667
00:27:37,000 --> 00:27:40,000
I think the idea of chicharron
as a crust for an oily fish
668
00:27:40,000 --> 00:27:42,800
is kind of an
impressive move.
669
00:27:42,800 --> 00:27:44,266
-Like, that's, like,
you really...
-[laughs]
670
00:27:44,266 --> 00:27:45,972
-you raise the
stakes there.
-[laughs]
671
00:27:45,972 --> 00:27:46,367
-you raise the
stakes there.
-[laughs]
672
00:27:46,367 --> 00:27:49,233
And as Scott said, the cook
on my fish is terrific.
673
00:27:50,100 --> 00:27:52,433
-But I got
pin bones.
-Okay.
674
00:27:53,800 --> 00:27:56,467
[Nilou] Caviar. I mean,
it's always lovely to see it,
675
00:27:56,467 --> 00:27:59,100
but I wonder if there was a
butter sauce to incorporate it
676
00:27:59,100 --> 00:28:02,967
so it felt like it was just
a little bit more, um, touch.
677
00:28:03,700 --> 00:28:05,000
The chicharron
is my favorite thing.
678
00:28:05,000 --> 00:28:06,166
Like, I'm putting that
in my back pocket.
679
00:28:06,166 --> 00:28:07,367
-That's really smart.
-[chuckles]
680
00:28:07,367 --> 00:28:10,500
The couscous salad, as amazing
as I think the concept is,
681
00:28:10,500 --> 00:28:12,100
kind of takes away
from everything else
682
00:28:12,100 --> 00:28:13,266
and the focus of the basket.
683
00:28:13,266 --> 00:28:14,266
Okay.
684
00:28:14,266 --> 00:28:15,266
Finally, Chef Matthew.
685
00:28:15,266 --> 00:28:15,972
I made a
chicharrones-crusted
mackerel cake
686
00:28:15,972 --> 00:28:18,700
I made a
chicharrones-crusted
mackerel cake
687
00:28:18,700 --> 00:28:20,800
with, uh, caviar cream,
688
00:28:20,800 --> 00:28:22,367
a salsa verde,
689
00:28:22,367 --> 00:28:28,000
and then a little salad with
herbs and sea fennel.
690
00:28:28,000 --> 00:28:30,800
This cake, kind of,
reminds me of a cod fritter.
691
00:28:30,800 --> 00:28:33,867
The texture is one
that I've never had before,
692
00:28:33,867 --> 00:28:35,700
but it's not, like,
I'm not turned off by it,
693
00:28:35,700 --> 00:28:36,867
like, I can go back in.
694
00:28:36,867 --> 00:28:37,800
I just wish there was, like,
695
00:28:37,800 --> 00:28:39,900
more substantialness
to this dish.
696
00:28:39,900 --> 00:28:41,800
It's more like an appetizer.
697
00:28:41,800 --> 00:28:44,867
Chef Matthew, I feel like your
sauce work is really good,
698
00:28:44,867 --> 00:28:45,972
and the brightness
that you got,
699
00:28:45,972 --> 00:28:46,533
and the brightness
that you got,
700
00:28:46,533 --> 00:28:49,266
the acid, the little
herb moment,
701
00:28:49,266 --> 00:28:51,000
the crunchy veggies,
702
00:28:51,000 --> 00:28:53,634
I think there's actually
some great stuff here.
703
00:28:53,634 --> 00:28:56,100
The unfortunate part
is the mackerel.
704
00:28:56,100 --> 00:29:01,000
The star of our basket
is dense and overly salted.
705
00:29:01,000 --> 00:29:02,500
I think that you have
some really good
706
00:29:02,500 --> 00:29:03,634
flavor profiles here.
707
00:29:03,634 --> 00:29:06,467
I think that your usage of
the pickle on the onions,
708
00:29:06,467 --> 00:29:07,734
the supreme of the orange,
709
00:29:08,266 --> 00:29:09,533
sea fennel all mixed together
710
00:29:09,533 --> 00:29:11,734
in this little salad
works really well,
711
00:29:11,734 --> 00:29:13,967
and I think the chicharron
crust is spectacular.
712
00:29:14,700 --> 00:29:15,972
-Thank you.
-Thank you, chefs.
713
00:29:15,972 --> 00:29:16,467
-Thank you.
-Thank you, chefs.
714
00:29:17,533 --> 00:29:21,600
[Ruthie]
I don't feel like I made
my strongest plate,
715
00:29:21,600 --> 00:29:24,734
but I do feel like I'm going
to make it to the next round.
716
00:29:26,467 --> 00:29:27,700
[Matthews]
It was challenging.
717
00:29:27,700 --> 00:29:29,634
They didn't love
the mackerel.
718
00:29:29,634 --> 00:29:31,367
Cooking in this kitchen
is more stressful
719
00:29:31,367 --> 00:29:32,266
than cooking on a yacht.
720
00:29:32,266 --> 00:29:33,900
We're being judged
even harder
721
00:29:33,900 --> 00:29:36,433
than we are by
our demanding guests.
722
00:29:49,533 --> 00:29:52,233
Whose dish is on
the chopping block.
723
00:30:00,533 --> 00:30:02,867
Chef Ruthie,
you've been chopped.
724
00:30:02,867 --> 00:30:04,734
-Judges?
-[Nilou] Chef Ruthie,
725
00:30:04,734 --> 00:30:06,900
your mackerel
was beautifully cooked.
726
00:30:06,900 --> 00:30:09,166
Unfortunately, we had
some pin bones,
727
00:30:09,166 --> 00:30:13,266
and your couscous salad
was a little undercooked,
728
00:30:14,266 --> 00:30:15,617
and so we had to chop you.
729
00:30:15,617 --> 00:30:16,266
and so we had to chop you.
730
00:30:16,266 --> 00:30:17,433
Thank you, chefs.
731
00:30:20,533 --> 00:30:21,967
I honestly feel so good.
732
00:30:21,967 --> 00:30:24,066
I was so honored to be here
733
00:30:24,066 --> 00:30:26,734
and be working among
the caliber of chefs
734
00:30:26,734 --> 00:30:27,734
that we're with today.
735
00:30:34,266 --> 00:30:35,867
[Ted]
Chef Abigail, Chef Matthew,
736
00:30:35,867 --> 00:30:38,533
just the two of you
are left here.
737
00:30:38,533 --> 00:30:39,367
Who's nervous?
738
00:30:39,367 --> 00:30:40,867
I'm not, Ted.
I have my sea legs.
739
00:30:40,867 --> 00:30:42,867
Smooth sailing
from here, Ted.
740
00:30:42,867 --> 00:30:44,634
We'll see.
741
00:30:44,634 --> 00:30:45,617
Let's find out what
those mystery ingredients are.
742
00:30:45,617 --> 00:30:46,467
Let's find out what
those mystery ingredients are.
743
00:30:51,000 --> 00:30:52,100
Open 'em up!
744
00:30:54,734 --> 00:30:57,100
[Abigail] I'm not sure
what kind of butter that is.
745
00:30:57,100 --> 00:30:59,266
[Ted]
And you've got
seaweed butter.
746
00:30:59,266 --> 00:31:00,266
[laughs]
747
00:31:00,266 --> 00:31:01,734
[Ted]
A tropical fruit platter.
748
00:31:01,734 --> 00:31:04,066
Tropical-ish fruit plate?
749
00:31:04,734 --> 00:31:06,634
-Ooh.
-[Ted] Oyster crackers.
750
00:31:06,634 --> 00:31:09,166
This is Rhode Island
style right here.
751
00:31:09,166 --> 00:31:10,867
[Ted] And a Mai Tai.
752
00:31:10,867 --> 00:31:12,233
[Matthew] Mai Tai?
753
00:31:12,867 --> 00:31:14,166
[Abigail] I like Mai Tai.
754
00:31:14,166 --> 00:31:15,333
I like putting
booze in dessert.
755
00:31:16,166 --> 00:31:18,467
Excited to see
the result in 30 minutes.
756
00:31:20,634 --> 00:31:21,867
Clock starts now. [claps]
757
00:31:21,867 --> 00:31:23,066
[Ted] Let's go,
chefs. Let's go.
758
00:31:23,066 --> 00:31:25,166
-[Scott] Let's go! Let's go!
-[Nilou] Let's go, let's go!
759
00:31:25,166 --> 00:31:26,967
-Let's go, come on!
-[judges applauding]
760
00:31:26,967 --> 00:31:28,166
-Whoo!
-[Eric] Let's go, chefs.
761
00:31:31,533 --> 00:31:34,000
Well, judges, there is no fish
in this basket, thankfully,
762
00:31:34,000 --> 00:31:36,734
but there is
one aquatic surprise,
763
00:31:36,734 --> 00:31:39,066
Seaweed butter,
what is that?
764
00:31:39,066 --> 00:31:42,533
It is one of my favorite
ingredients from France.
765
00:31:42,533 --> 00:31:44,266
It's from the Brittany region,
766
00:31:44,266 --> 00:31:45,617
So they take
beautiful cultured butter,
767
00:31:45,617 --> 00:31:46,467
So they take
beautiful cultured butter,
768
00:31:46,467 --> 00:31:49,734
paddle in seaweed
locally from Brittany.
769
00:31:49,734 --> 00:31:51,367
It gives you a tanginess.
770
00:31:51,367 --> 00:31:53,900
It gives you almost like
a dive in the ocean.
771
00:31:53,900 --> 00:31:56,066
[Scott] There's a lot of
fun ways that you can go
772
00:31:56,066 --> 00:31:58,967
using that seaweed butter
for some kind of a streusel
773
00:31:58,967 --> 00:32:00,100
with the oyster crackers.
774
00:32:01,367 --> 00:32:02,533
[exhales] All right.
775
00:32:02,533 --> 00:32:05,500
So, the seaweed butter,
it has little bits of seaweed,
776
00:32:05,500 --> 00:32:07,500
so I treat it, kind of,
like an herb butter.
777
00:32:07,500 --> 00:32:09,634
That's where you'll get your
salt and your seaweed flavor.
778
00:32:09,634 --> 00:32:11,266
So I just get it
into a hot skillet,
779
00:32:11,266 --> 00:32:14,367
and I'm going to use
the dragon fruit and apples
780
00:32:14,367 --> 00:32:15,617
from the tropical fruit
platter to make crumble.
781
00:32:15,617 --> 00:32:16,967
from the tropical fruit
platter to make crumble.
782
00:32:16,967 --> 00:32:18,867
I'm making tropical
seaweed crumble
783
00:32:18,867 --> 00:32:20,734
with Greek yogurt
whipped cream.
784
00:32:20,734 --> 00:32:23,533
The oyster crackers
could be a fun texture.
785
00:32:23,533 --> 00:32:24,533
To make a crumble topping,
786
00:32:24,533 --> 00:32:27,333
so I add them
to my seaweed butter.
787
00:32:29,066 --> 00:32:31,634
I'm feeling pumped heading
into the dessert round.
788
00:32:31,634 --> 00:32:32,734
I feel like I could have been
789
00:32:32,734 --> 00:32:34,166
easily chopped
in the entree round,
790
00:32:34,166 --> 00:32:36,266
but I'm getting my sea legs
in this competition,
791
00:32:36,266 --> 00:32:38,000
and I'm ready to go all out.
792
00:32:38,000 --> 00:32:40,500
In a dessert,
fresh fruit is a gift.
793
00:32:40,500 --> 00:32:44,734
Tropical fruit platter
has kiwis, star fruit, mango.
794
00:32:44,734 --> 00:32:45,617
So I'm thinking crepes
795
00:32:45,617 --> 00:32:45,734
So I'm thinking crepes
796
00:32:45,734 --> 00:32:47,734
because, uh, it will be
a good way to highlight
797
00:32:47,734 --> 00:32:48,867
all the tropical fruit,
798
00:32:48,867 --> 00:32:50,634
and I'm hoping
the seaweed will add
799
00:32:50,634 --> 00:32:52,367
a nice flavor to the batter.
800
00:32:52,367 --> 00:32:54,634
I'm making tropical
seaweed crepes
801
00:32:54,634 --> 00:32:57,100
with fig Mai Tai reduction
802
00:32:57,100 --> 00:32:59,367
and a dragon fruit
whipped cream.
803
00:32:59,367 --> 00:33:00,734
[blender whirring]
804
00:33:02,634 --> 00:33:05,166
Next, I am reducing
the Mai Tai
805
00:33:05,166 --> 00:33:08,467
into a syrup with fresh figs.
806
00:33:08,467 --> 00:33:10,634
I know my dessert needs
some sort of crunch,
807
00:33:10,634 --> 00:33:11,967
and as a Rhode Islander,
808
00:33:11,967 --> 00:33:14,166
I'm very familiar
with oyster crackers.
809
00:33:14,166 --> 00:33:15,617
So I decided to use
the oyster crackers
810
00:33:15,617 --> 00:33:16,066
So I decided to use
the oyster crackers
811
00:33:16,066 --> 00:33:17,166
to make a granola
812
00:33:17,166 --> 00:33:20,467
with cinnamon,
brown sugar, pistachios,
813
00:33:20,467 --> 00:33:22,166
and a little seaweed butter.
814
00:33:22,166 --> 00:33:24,634
-[Ted] Less than
15 minutes left, chefs.
-[Eric] Let's go, chefs.
815
00:33:28,266 --> 00:33:30,166
Abigail, did you try
the Mai Tai first?
816
00:33:30,166 --> 00:33:32,467
No, but I know a Mai Tai
very well. [laughs]
817
00:33:32,467 --> 00:33:33,634
Taste it. Taste it.
818
00:33:33,634 --> 00:33:35,367
All right, let's check it.
819
00:33:35,367 --> 00:33:36,900
A Mai Tai's a
rum-based cocktail
820
00:33:36,900 --> 00:33:38,266
with some other flavors, too.
821
00:33:38,266 --> 00:33:40,266
So you get some pineapple,
you get some citrus,
822
00:33:40,266 --> 00:33:44,000
so I immediately just start
to reduce it into a pot.
823
00:33:44,000 --> 00:33:45,617
I'm going to use the Mai Tai
824
00:33:45,617 --> 00:33:45,734
I'm going to use the Mai Tai
825
00:33:45,734 --> 00:33:47,266
and the mangoes
from the fruit platter
826
00:33:47,266 --> 00:33:48,533
to make a Mai Tai caramel.
827
00:33:50,867 --> 00:33:52,967
My family's
extremely proud of me.
828
00:33:52,967 --> 00:33:55,166
My son told me
that I've already won
829
00:33:55,166 --> 00:33:56,867
because I'm the best cook,
830
00:33:56,867 --> 00:33:59,367
and I don't need luck
because I'm going to win,
831
00:33:59,367 --> 00:34:00,734
but I just want
to knock them dead
832
00:34:00,734 --> 00:34:02,634
and really impress my kid.
833
00:34:02,634 --> 00:34:05,266
I love having support of
these amazing little people.
834
00:34:05,266 --> 00:34:06,634
For my Greek yogurt
whipped cream,
835
00:34:06,634 --> 00:34:08,634
I'm mixing heavy cream,
Greek yogurt,
836
00:34:08,634 --> 00:34:10,533
vanilla extract, and pepper.
837
00:34:10,533 --> 00:34:12,266
[mixer whirring]
838
00:34:12,266 --> 00:34:13,734
Chefs, just under
10 minutes to go.
839
00:34:17,867 --> 00:34:19,634
We got Superwoman
over here with Abigail.
840
00:34:19,634 --> 00:34:20,867
I love this.
841
00:34:20,867 --> 00:34:22,867
[Nilou] You can tell
she's a mom who works.
842
00:34:22,867 --> 00:34:25,166
She's definitely, like,
bouncing the baby with one arm
843
00:34:25,166 --> 00:34:26,533
-while she's
cooking.
-[laughing]
844
00:34:28,634 --> 00:34:31,634
[Matthew]
To cook my crepes, I add
a little melted seaweed butter
845
00:34:31,634 --> 00:34:33,367
and a thin layer
of the batter.
846
00:34:33,367 --> 00:34:36,734
We have a
half crepe on the pan
847
00:34:36,734 --> 00:34:38,166
that he's waiting to crisp up.
848
00:34:38,166 --> 00:34:39,533
[Eric] I like the idea,
but he's spending
849
00:34:39,533 --> 00:34:40,800
-so much time
on it right now.
-[Nilou] Mmm.
850
00:34:45,367 --> 00:34:45,617
I need to move fast
851
00:34:45,617 --> 00:34:46,500
I need to move fast
852
00:34:46,500 --> 00:34:47,967
to make sure I can
get all these crepes
853
00:34:47,967 --> 00:34:49,100
done in time.
854
00:34:49,100 --> 00:34:51,367
[Eric]
Wasting way too much time
on this one component.
855
00:34:51,367 --> 00:34:53,433
Punch it out and move on
to the next task.
856
00:35:02,166 --> 00:35:04,266
Chefs, you've got less than
four minutes to wrap this up.
857
00:35:04,266 --> 00:35:06,166
-[Eric] Let's go, Chefs.
-[Nilou] Okay, let's go.
858
00:35:06,166 --> 00:35:09,066
[Matthew]
I know I need to move fast
to get all these crepes done.
859
00:35:09,066 --> 00:35:10,867
The crepe is the base
of my whole dessert.
860
00:35:10,867 --> 00:35:12,367
I need them to come out right.
861
00:35:12,367 --> 00:35:15,266
So it looks like he's got
two crepes completed.
862
00:35:15,266 --> 00:35:18,000
[Eric]
I would just think about this
as smart as possible.
863
00:35:18,000 --> 00:35:19,800
You don't have
to make a huge portion.
864
00:35:19,800 --> 00:35:22,800
-Cut them in half
and then just fold it.
-Cut them in half, yeah.
865
00:35:22,800 --> 00:35:25,266
[Matthew]
My crepes are looking
a little too large and messy,
866
00:35:25,266 --> 00:35:28,000
so I grabbed a ring mold
and cut them into circles.
867
00:35:28,000 --> 00:35:28,971
-[Ted] Chefs,
three minutes left.
-[Eric] Let's go, Chefs.
868
00:35:28,971 --> 00:35:29,367
-[Ted] Chefs,
three minutes left.
-[Eric] Let's go, Chefs.
869
00:35:29,367 --> 00:35:30,800
-Finish strong.
-[Nilou] Three
minutes left.
870
00:35:30,800 --> 00:35:33,166
[Matthew]
I'm filling my crepes
with mango and kiwi
871
00:35:33,166 --> 00:35:34,734
from the tropical
fruit platter.
872
00:35:34,734 --> 00:35:36,367
And then to top off my crepes,
873
00:35:36,367 --> 00:35:38,467
I'm making a dragon fruit
whipped cream.
874
00:35:38,467 --> 00:35:40,166
I just love that pink color,
875
00:35:40,166 --> 00:35:41,734
and it goes with
the tropical theme.
876
00:35:43,600 --> 00:35:44,800
[Ted]
One minute to go, chefs.
877
00:35:44,800 --> 00:35:46,634
Double check
all your ingredients, chefs.
878
00:35:48,900 --> 00:35:50,734
[Eric]
Caramel is still piping hot,
879
00:35:50,734 --> 00:35:53,700
and she's layering all over
the whipped cream right now.
880
00:35:53,700 --> 00:35:56,533
[Abigail]
It's really weird to have
all the judges staring at me.
881
00:35:56,533 --> 00:35:58,266
I hear them
occasionally saying things,
882
00:35:58,266 --> 00:35:58,971
and I'm... Thank God I can
listen above all that noise.
883
00:35:58,971 --> 00:36:00,266
and I'm... Thank God I can
listen above all that noise.
884
00:36:00,266 --> 00:36:01,533
[laughs]
885
00:36:02,467 --> 00:36:04,533
Final seconds of
the final round, chefs.
886
00:36:04,533 --> 00:36:06,433
Ten, nine,
887
00:36:06,800 --> 00:36:08,533
eight, seven,
888
00:36:08,533 --> 00:36:10,700
-six, five--
-This is gonna
make or break you.
889
00:36:10,700 --> 00:36:14,433
[Ted]
Four, three, two, one.
890
00:36:15,533 --> 00:36:17,000
-Time's up.
-[all cheering]
891
00:36:17,000 --> 00:36:18,000
[Nilou] Yes!
892
00:36:18,000 --> 00:36:19,233
[applauding]
893
00:36:19,367 --> 00:36:20,533
Wow.
894
00:36:21,533 --> 00:36:23,000
[Abigail]
I'm proud of the dish.
895
00:36:23,000 --> 00:36:24,800
This is something that
I would definitely be
serving to my clients.
896
00:36:24,800 --> 00:36:26,533
I think that I definitely
have a really good chance
897
00:36:26,533 --> 00:36:27,533
of winning today.
898
00:36:29,266 --> 00:36:30,367
[Matthew]
The pressure is high,
899
00:36:30,367 --> 00:36:32,634
but I think this is
a $10,000 dessert.
900
00:36:40,533 --> 00:36:42,467
[Ted] Chef Abigail
and Chef Matthew,
901
00:36:42,467 --> 00:36:43,634
you opened the dessert basket
902
00:36:43,634 --> 00:36:46,166
and found a
tropical fruit platter,
903
00:36:46,166 --> 00:36:47,600
oyster crackers,
904
00:36:47,600 --> 00:36:48,900
a Mai Tai,
905
00:36:48,900 --> 00:36:50,333
and seaweed butter.
906
00:36:51,500 --> 00:36:53,000
Chef Abigail, what do we have?
907
00:36:53,000 --> 00:36:56,634
I've prepared for you
a tropical seaweed crumble
908
00:36:56,634 --> 00:36:58,900
with a Greek yogurt
whipped cream,
909
00:36:59,867 --> 00:37:01,900
and that has
a Mai Tai and mango,
910
00:37:01,900 --> 00:37:03,533
kind of, play on caramel.
911
00:37:04,367 --> 00:37:07,100
This is a really
tasty dessert.
912
00:37:07,100 --> 00:37:10,100
I like the play of textures
that you have going on here.
913
00:37:10,533 --> 00:37:11,600
I like the fruit.
914
00:37:11,600 --> 00:37:13,367
The Chantilly cream that
you have here is delicious.
915
00:37:13,367 --> 00:37:15,700
-[Abigail] Thank you.
-I... I would eat
that up all day.
916
00:37:15,700 --> 00:37:20,367
Chef Abigail, the apple skins
to me are really noticeable,
917
00:37:20,367 --> 00:37:21,634
especially because
the dragon fruit,
918
00:37:21,634 --> 00:37:23,166
kind of, melts a little bit,
919
00:37:23,166 --> 00:37:26,266
and then those very firm,
Granny Smith apple skins
920
00:37:26,266 --> 00:37:27,867
are so prominent.
921
00:37:27,867 --> 00:37:28,971
But I love the caramel
that you created, actually.
922
00:37:28,971 --> 00:37:30,333
But I love the caramel
that you created, actually.
923
00:37:31,533 --> 00:37:33,166
I agree, and I think
that your usage
924
00:37:33,166 --> 00:37:35,800
of the oyster cookies
here is... is fantastic.
925
00:37:35,800 --> 00:37:38,700
I can't necessarily discern
the seaweed butter
926
00:37:38,700 --> 00:37:39,734
in that topping,
927
00:37:39,734 --> 00:37:41,433
but I trust you
that it's there.
928
00:37:42,367 --> 00:37:43,700
[Ted]
Thank you, Chef Abigail.
929
00:37:43,700 --> 00:37:45,100
Finally, Chef Matthew.
930
00:37:45,100 --> 00:37:48,166
Yes, so that's a
tropical seaweed crepe.
931
00:37:48,166 --> 00:37:50,900
Inside it has
mango and kiwi,
932
00:37:50,900 --> 00:37:53,700
and then I have a
dragon fruit whipped cream
933
00:37:53,700 --> 00:37:56,367
and a crunch made
with the oyster crackers,
934
00:37:56,367 --> 00:37:58,000
some nuts, some cinnamon,
935
00:37:58,000 --> 00:37:58,971
and a little bit of the
seaweed butter as well.
936
00:37:58,971 --> 00:38:00,700
and a little bit of the
seaweed butter as well.
937
00:38:00,700 --> 00:38:02,634
And then I have a
dragon fruit puree,
938
00:38:02,634 --> 00:38:05,734
and I made a reduction sauce
with the Mai Tai and fig.
939
00:38:06,467 --> 00:38:08,100
Chef, I love the
texture of that, uh,
940
00:38:08,100 --> 00:38:09,467
granola that you have
on the plate.
941
00:38:09,467 --> 00:38:11,066
I think it's my
favorite component.
942
00:38:11,066 --> 00:38:13,100
-I mean, like,
you put this in a box.
-[Matthew laughs]
943
00:38:13,100 --> 00:38:16,266
You sell it as granola.
It's real, real good.
944
00:38:16,266 --> 00:38:20,367
And the way that you macerated
that fig and, um, the Mai Tai
945
00:38:20,367 --> 00:38:22,634
is also really, really good.
946
00:38:23,467 --> 00:38:24,634
I think the crepe batter
947
00:38:24,634 --> 00:38:26,734
-needed a little bit
more sugar in it.
-[Matthew] Okay.
948
00:38:26,734 --> 00:38:27,700
Did you put
sugar inside of it?
949
00:38:27,700 --> 00:38:28,867
-No, no.
-[Scott] There's none.
950
00:38:28,867 --> 00:38:28,971
So it needs that
little bit of sweetness.
951
00:38:28,971 --> 00:38:30,533
So it needs that
little bit of sweetness.
952
00:38:31,100 --> 00:38:32,266
But I think it's a great dish.
953
00:38:32,266 --> 00:38:34,166
I love the textures
that you had.
954
00:38:34,166 --> 00:38:35,100
Thank you.
955
00:38:35,100 --> 00:38:37,467
Chef Matthew,
this is very one-note,
956
00:38:37,467 --> 00:38:38,600
and I think it's because
of the lack of sugar
957
00:38:38,600 --> 00:38:39,634
that you have in there.
958
00:38:39,634 --> 00:38:42,000
But this crumble, it's...
it's so delicious, man,
959
00:38:42,000 --> 00:38:43,900
and just a really smart use
of basket ingredient.
960
00:38:43,900 --> 00:38:45,634
-Thank you.
-[Ted] Okay.
961
00:38:45,634 --> 00:38:46,734
Thank you, chefs.
962
00:38:46,734 --> 00:38:48,166
-Thanks, judges.
-Thank you.
963
00:38:53,266 --> 00:38:54,800
Judges, did these two chefs
964
00:38:54,800 --> 00:38:57,600
make plates
that were memorable?
965
00:38:57,600 --> 00:38:58,800
Well, I think
some of the memorable
966
00:38:58,800 --> 00:38:58,971
aspects of those dishes
967
00:38:58,971 --> 00:39:00,100
aspects of those dishes
968
00:39:00,100 --> 00:39:02,266
were definitely in
the appetizer round.
969
00:39:02,266 --> 00:39:04,166
I really feel, like,
that in a lot of ways
970
00:39:04,166 --> 00:39:06,166
was Chef Matthew's
strongest round.
971
00:39:06,166 --> 00:39:07,166
-[Eric]
It was, I agree.
-I agree.
972
00:39:07,166 --> 00:39:08,600
[Scott]
I loved the tostada
that he created,
973
00:39:08,600 --> 00:39:09,867
the saffron crema,
974
00:39:09,867 --> 00:39:12,000
the texture of the
tuna was beautiful.
975
00:39:12,000 --> 00:39:14,000
It was a great intro
to his food.
976
00:39:14,000 --> 00:39:16,166
[Nilou] But the use of
the crema at the bottom
977
00:39:16,166 --> 00:39:18,166
made my tostada soggy.
978
00:39:18,634 --> 00:39:20,000
So with Chef Abigail,
979
00:39:20,000 --> 00:39:22,100
she did the
pistachio-crusted tuna,
980
00:39:22,100 --> 00:39:23,734
-she did the
radicchio salad,
-[Eric] Mmm-hmm.
981
00:39:23,734 --> 00:39:25,634
and she did a really good use
982
00:39:25,634 --> 00:39:27,734
of that cotton candy
with the wasabi.
983
00:39:27,734 --> 00:39:28,734
I think in a lot of ways
984
00:39:28,734 --> 00:39:28,971
that was one of
my favorite components
985
00:39:28,971 --> 00:39:30,266
that was one of
my favorite components
986
00:39:30,266 --> 00:39:31,634
throughout this
entire competition,
987
00:39:31,634 --> 00:39:33,600
that wasabi vinaigrette.
988
00:39:33,600 --> 00:39:36,166
But her usage of the orange
supremes were a little wonky.
989
00:39:36,166 --> 00:39:38,467
There was a lot of that pit
on the orange itself.
990
00:39:39,467 --> 00:39:41,467
[Eric] Second round,
I felt like Chef Abigail,
991
00:39:41,467 --> 00:39:42,734
-there was a lot of oil
on the mackerel,
-[Nilou] Mmm.
992
00:39:42,734 --> 00:39:44,634
there was a lot of oil
with that butter sauce.
993
00:39:44,634 --> 00:39:46,000
[Nilou]
But as you guys remember,
994
00:39:46,000 --> 00:39:48,166
Chef Abigail's fish
was perfectly cooked,
995
00:39:48,166 --> 00:39:50,100
and that was really
a highlight for me
996
00:39:50,100 --> 00:39:51,233
in the entree round.
997
00:39:52,533 --> 00:39:54,266
Chef Matthew with
his mackerel cake,
998
00:39:54,266 --> 00:39:55,634
there was some great acid.
999
00:39:55,634 --> 00:39:57,900
Where Chef Matthew
fell short was,
1000
00:39:57,900 --> 00:39:58,971
it was dense,
1001
00:39:58,971 --> 00:39:59,000
it was dense,
1002
00:39:59,000 --> 00:40:00,734
it was unforgiving.
1003
00:40:00,734 --> 00:40:02,634
But I would say, the use
of the chicharron,
1004
00:40:02,634 --> 00:40:04,166
-that's the breading,
it's just getting genius.
-[Nilou] Mmm.
1005
00:40:04,166 --> 00:40:06,266
-[Nilou] Very smart.
-I really, really
appreciate that.
1006
00:40:06,266 --> 00:40:07,867
Well, do you know
what you're going to do?
1007
00:40:10,100 --> 00:40:12,100
-We do, Ted.
-Okay, let's go.
1008
00:40:16,800 --> 00:40:18,533
[Matthew]
I'm feeling pumped up,
peaks and valleys,
1009
00:40:18,533 --> 00:40:20,166
nerves and anxiety,
1010
00:40:20,166 --> 00:40:22,900
highs and lows,
all the emotions.
1011
00:40:22,900 --> 00:40:24,867
It feels great to be
this close to winning.
1012
00:40:27,100 --> 00:40:28,971
[Abigail]
I am unbelievably proud of
myself for what I put forward.
1013
00:40:28,971 --> 00:40:29,600
[Abigail]
I am unbelievably proud of
myself for what I put forward.
1014
00:40:29,600 --> 00:40:32,166
Losing would probably
crush me. [laughs]
1015
00:40:32,166 --> 00:40:34,734
Just because
I want this so badly.
1016
00:40:34,734 --> 00:40:38,734
So, who's dish is on
the chopping block?
1017
00:40:47,100 --> 00:40:49,266
Chef Matthew,
you've been chopped.
1018
00:40:49,266 --> 00:40:50,467
Judges?
1019
00:40:50,467 --> 00:40:54,066
Chef Matthew, it has been
an absolute pleasure
1020
00:40:54,066 --> 00:40:55,166
to have you here with us
1021
00:40:55,166 --> 00:40:56,734
throughout this
entire competition.
1022
00:40:56,734 --> 00:40:57,900
Thank you. Thank you.
1023
00:40:57,900 --> 00:40:58,971
Uh, in your appetizer round,
1024
00:40:58,971 --> 00:40:59,266
Uh, in your appetizer round,
1025
00:40:59,266 --> 00:41:00,734
we loved your tuna tostada.
1026
00:41:00,734 --> 00:41:02,700
Unfortunately, the crema
made your tostada
1027
00:41:02,700 --> 00:41:03,867
a little bit soggy.
1028
00:41:03,867 --> 00:41:07,066
In your entree round,
your mackerel cake was dense.
1029
00:41:07,066 --> 00:41:08,367
And then in your
dessert round,
1030
00:41:08,367 --> 00:41:09,967
there was a lack
of sugar overall.
1031
00:41:10,700 --> 00:41:12,800
And so, we had to chop you.
1032
00:41:12,800 --> 00:41:14,734
Thank you. It's been
a pleasure to be here.
1033
00:41:17,800 --> 00:41:19,500
I'm really proud of
the meal I put out today,
1034
00:41:19,500 --> 00:41:21,634
but Abigail just
out-cooked me.
1035
00:41:21,634 --> 00:41:23,800
Congratulations, Abigail.
You deserved it.
1036
00:41:25,700 --> 00:41:28,000
And that means,
Chef Abigail Caddy,
1037
00:41:28,000 --> 00:41:28,971
you are the Chopped champion.
1038
00:41:28,971 --> 00:41:30,100
you are the Chopped champion.
1039
00:41:30,100 --> 00:41:33,066
You sunk three
other yacht chefs.
1040
00:41:33,066 --> 00:41:36,500
And after this $10K payday,
the world is your oyster.
1041
00:41:36,500 --> 00:41:37,533
Congratulations.
1042
00:41:37,533 --> 00:41:39,166
-Thank you very much.
-[judges cheering]
1043
00:41:39,166 --> 00:41:40,533
[Eric] Well done.
1044
00:41:40,533 --> 00:41:43,533
I'm a crier, by the way.
It's a problem. [laughs]
1045
00:41:43,533 --> 00:41:46,100
Winning this today was
a huge accomplishment for me.
1046
00:41:46,100 --> 00:41:47,800
It's really cool to be
able to tell my kids.
1047
00:41:47,800 --> 00:41:50,867
And to win against other
really amazing yacht chefs
1048
00:41:50,867 --> 00:41:52,900
means that I really
am a really
1049
00:41:52,900 --> 00:41:55,467
strong, you know, asset
to the yachting community.
1050
00:41:55,800 --> 00:41:56,800
So excited.