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.