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[Ted] 16 elite chefs
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00:00:02,734 --> 00:00:04,900
from four corners
of the country...
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North.
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00:00:06,266 --> 00:00:08,233
[Jill] Good food comes from
more than just big cities.
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South.
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-[man] There is pride
on the line.
- East.
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[woman] I'm an
East Coast girl. I got this.
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-[Ted] West.
-[woman] I'm not afraid
of anyone.
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This is the most
skilled group of chefs
that Chopped has ever seen.
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00:00:19,867 --> 00:00:21,700
[woman] Rising Star Chef
of the year.
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[man] Three
James Beard nominations.
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[Hosea] Winner of Top Chef
season five.
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[Min] Anything that's short
of perfection
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is just not
good enough for me.
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[woman] This time,
I'm gonna take it all the way.
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[woman] This time,
I'm gonna take it all the way.
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[Ted] With $50,000
and American pride at stake,
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00:00:35,367 --> 00:00:38,700
this is the Chopped
All-American Showdown.
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[woman] This person
better be gritty.
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[Jill] Northerners are tough.
They get through everything.
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[man] My southern roots
are kicking in,
like a crazy person.
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[Ted] United in their
hunger for victory.
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I'm about to spread
my wings and fly.
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[judge] We're not gonna
give away 50 grand,
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you got to earn it.
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[man] You definitely have to
crush it or be crushed.
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This is not pretty.
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So, what are you making?
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I don't know what to do.
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I don't know what to do.
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Oh, my God.
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My hands are shaking.
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They should have walked
into this kitchen ready to go.
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-[judges] Oh, no.
-Is he gonna make it?
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[man] Let's do it,
let's do it.
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[man] Somebody's going home,
make sure it's not you.
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[Andy] This tournament
is the best of the best
from all over the country,
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and I'm here to show
that Iowa can bring
amazing cuisine.
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I'm chef and co-owner
of Cobble Hill Restaurant
and Caucho
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in Cedar Rapids, Iowa.
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in Cedar Rapids, Iowa.
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The North is known
for meat and potatoes
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and I do do that with
a lot more elevated technique.
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I was nominated
for a James Beard award
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and my restaurant
was nominated
one of the best in Iowa.
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I'm gonna win this competition
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and you'll see me
in the finals
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for the best chef in the US.
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[Omar] I can't wait
to show people
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that the best chef
comes out of the North.
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I'm the chef-owner
of Saffron De Twah
in Detroit, Michigan.
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I serve food inspired
by the flavors of Morocco
and what I grew up eating.
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I serve food inspired
by the flavors of Morocco
and what I grew up eating.
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My restaurant was
a James Beard semifinalist
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for best new restaurant
in the country.
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Detroit is the most
amazing city.
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Such a mixing pot
of cuisines, people and food.
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I definitely want to bring
this one back home to Detroit.
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[Karyn] I'm the chef-owner
of Myriel
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in Saint Paul, Minnesota.
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My restaurant
was just featured
as one of the best restaurants
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in the country
by Esquire magazine.
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I represent the landscape
of the North in my food
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I represent the landscape
of the North in my food
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by using highly
localized ingredients.
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I'm not easily intimidated.
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I would love to be the chef
representing the North.
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[Jill] I wanna to prove
that good food comes from
more than just big cities.
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I am the executive chef
and co-owner of Salt,
in Lakewood, Ohio.
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I've been in the restaurant
business for almost 28 years.
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I just love
the intensity of it.
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I was nominated
for James Beard award
two years in a row,
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and listed as one
of the top three chefs
in Cleveland.
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There's a lot
to be proud of...
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I am here to win and cook
my ass off. Period.
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Hello, chefs!
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00:03:08,467 --> 00:03:09,467
-Good Morning.
-Hello.
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-Hi, Ted.
-You are among
the very best chefs,
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in the Northern United States,
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and yet despite
all your awards and accolades
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you're here to push
yourselves to the limit.
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Let's go.
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00:03:20,700 --> 00:03:22,634
-[Karyn] Ready to play and go.
-Ready to play.
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I've wanted to be a competitor
on Chopped for so long,
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-and being part of this
tournament...
-[cheering]
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I don't know, I think,
my brain might explode.
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I don't know, I think,
my brain might explode.
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Appetizer baskets
are in front of you.
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Please open them up.
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-[Jill laughs]
-Ooh!
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[Ted] And you got kringle.
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This Swedish?
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-[Ted] Lake perch.
-Oh, yeah!
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Very nice.
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I've had perch
on my menu before.
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It's readily accessible
and the Great Lakes
are full of perch.
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-[Ted] Corn on the cob.
-Sweet corn.
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-[Ted] Corn on the cob.
-Sweet corn.
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[Karyn] Feels like Minnesota.
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My grandma was a corn queen
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00:04:06,533 --> 00:04:09,266
and corn runs deep
in my family.
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-Uh.
-[Ted] And salted
egg yolk paste.
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Salted egg yolk paste.
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[Ted] Only 20 minutes.
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It feels like a really
Northern basket.
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Clock starts now.
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-[Scott] Let's go, chefs.
-[Eric] Okay, guys.
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[Scott] Let's get it done.
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[all clapping]
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Judges, each
preliminary battle of this
All-American Showdown
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Judges, each
preliminary battle of this
All-American Showdown
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00:04:31,634 --> 00:04:34,266
features elite chefs
from the same region.
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The winner will come back
for the finale.
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One of these people
is going to be representing
the North.
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All Beard-nominated
chefs as well...
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Tremendous amount of skill.
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We're expecting
world class cooking.
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[Eric] I'm just expecting
sound technique, right?
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These are ingredients
that all of these chefs
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00:04:50,266 --> 00:04:51,734
have definitely
worked with before.
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So, really I'm just expecting
them to just deliver,
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really, execution
is thus huge.
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[Alex] The North doesn't enjoy
a really long growing season.
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Chefs in the North
are used to being resourceful.
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Chefs in the North
are used to being resourceful.
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I wanna see that connection
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and the story
the chef has to weave
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with these ingredients.
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All right.
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Northern cuisine,
really, is about
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using whatever you have
at your fingertips,
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which is sometimes scarce,
because of the seasons.
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I'm making corn meal
fried lake perch
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with a lime egg yolk emulsion
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and crunchy corn relish.
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I grew up just north
of the Twin Cities...
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Um, but I spent
a lot of my time then,
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Um, but I spent
a lot of my time then,
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at my grandparents'
small farming town
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called Dassel, Minnesota.
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I want to win Chopped
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to represent the food scene
in Minnesota.
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The North, North.
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-Behind, behind.
-[Omar] Heard.
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And get to this fish.
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A lot of people don't
realize it, in the North,
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we have the largest community
of Arab Americans
in the country.
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I'm half Egyptian
and half Palestinian.
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I would describe my food
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as a mix
of North African flavors.
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It's this giant melting pot.
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It's this giant melting pot.
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Chef Omar,
what are you making, Chef?
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[Omar] I'm gonna make
a grilled corn salad,
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00:06:04,734 --> 00:06:06,367
some pan-fried lake perch
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00:06:06,367 --> 00:06:10,166
and I'm using the salted
egg yolk and the frosting
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to make my
Moroccan-style dressing.
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Moroccan-style dressing.
I like it, Chef. Well done.
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[Omar] Once I have a nice char
on the corn,
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I top it with tomatoes,
cilantro, parsley
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and charred jalapeno.
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Question is always,
how much heat to keep?
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See if the judges
like a little bit of heat.
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All these ingredients
with the exception
of the egg yolk,
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All these ingredients
with the exception
of the egg yolk,
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they're Northern ingredients.
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The kringle,
particularly from Wisconsin,
from Dutch settlers,
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that made this beautiful
kringle Danish.
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[Alex] What I don't love
is that kringle.
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Brings a lot of sugar,
corn has sugar.
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And so, you're left
with a dessert.
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[Jill] The challenge
with the kringle is that,
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it's this sweet flaky
dough thing
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that you're trying to add
to a savory dish.
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-What are you thinking?
-[Jill] I'm gonna
do a succotash.
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But I know the ingredients
from the North
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like the back of my hand,
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I really think
that I can represent myself
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and those ingredients
really well.
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and those ingredients
really well.
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00:07:01,500 --> 00:07:03,600
Chef Jill,
what are you building, Chef?
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00:07:03,600 --> 00:07:07,967
Um, I may build
a little egg yolk paste aioli.
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00:07:07,967 --> 00:07:10,867
Doing a succotash
with the perch.
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00:07:10,867 --> 00:07:13,266
-I love
the idea of a succotash.
-I do as well. Yeah.
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-[Alex] So American.
-[Eric] I do as well, yeah.
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The corn, of course,
grows throughout the North.
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Pickle it, you can
vinaigrette with it.
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You could just make
a roasted corn tray.
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[Karyn] Behind.
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00:07:23,533 --> 00:07:24,800
[Omar and Jill] Heard.
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00:07:26,867 --> 00:07:29,467
So, I see corn on the cob
and I'm actually
kind of excited
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00:07:29,467 --> 00:07:30,000
because corn on the cob
is iconic to Iowa cuisine.
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00:07:30,000 --> 00:07:32,533
because corn on the cob
is iconic to Iowa cuisine.
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00:07:32,533 --> 00:07:36,266
I'm making a salted egg yolk
and sweet corn puree
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with a tarragon spaetzle
and a seared lake perch.
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Winning this competition
would really show people
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00:07:41,467 --> 00:07:44,066
that Iowa cuisine
is on the map
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00:07:44,066 --> 00:07:46,166
and I'm proud
to represent my state.
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00:07:47,367 --> 00:07:49,867
Chefs, less than
15 minutes left.
200
00:07:49,867 --> 00:07:52,467
Chef Andy, you got time
to make that spaetzle, Chef?
201
00:07:52,467 --> 00:07:54,166
[Andy] I'm about ready
to go in the water right now.
202
00:07:54,166 --> 00:07:56,500
-Giddy up.
-[Andy] Giddy up.
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00:07:56,500 --> 00:07:59,867
Lake perch, I mean,
when you're talking about
a freshwater fish, right?
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00:07:59,867 --> 00:08:00,000
Mild, delicate.
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00:08:00,000 --> 00:08:01,533
Mild, delicate.
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00:08:01,533 --> 00:08:03,533
Because it also cooks
very quickly.
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00:08:03,533 --> 00:08:05,467
Like, it can dry out,
whether you're frying it,
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00:08:05,467 --> 00:08:07,867
whether you're sauteing it,
but you can't have it
in the pan
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00:08:07,867 --> 00:08:09,433
for more than, I would say,
five minutes.
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00:08:10,500 --> 00:08:13,166
[Karyn] Pan searing
the perch is the best way
211
00:08:13,166 --> 00:08:14,533
I know to cook it.
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00:08:14,533 --> 00:08:17,166
I'm making sure
to cook the perch with butter,
213
00:08:17,166 --> 00:08:18,734
because it's a really
lean fish
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00:08:18,734 --> 00:08:19,900
and it needs that fat.
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00:08:23,734 --> 00:08:25,066
[Omar] Behind, behind.
216
00:08:27,066 --> 00:08:29,467
[Alex] Is Omar
frying his fish?
217
00:08:29,467 --> 00:08:30,000
I still hope someone
is gonna fry it.
218
00:08:30,000 --> 00:08:31,367
I still hope someone
is gonna fry it.
219
00:08:31,367 --> 00:08:34,867
-I feel like a fish fry
would be so American.
-I hear you.
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00:08:34,867 --> 00:08:37,700
[Omar] As a Northerner,
I'm extremely excited
to see corn...
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00:08:37,700 --> 00:08:39,266
For those that want
gluten free,
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00:08:39,266 --> 00:08:41,533
we use masa harina,
instead of flour.
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00:08:41,533 --> 00:08:43,266
So, to accentuates
the corn salad,
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00:08:43,266 --> 00:08:44,867
I'm using masa harina,
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00:08:44,867 --> 00:08:47,367
which is corn flour
and cornstarch on my fish.
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00:08:47,367 --> 00:08:48,333
[oil sizzling]
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00:08:51,100 --> 00:08:53,166
[Jill] I season the fish
with salt and pepper
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00:08:53,166 --> 00:08:55,867
and then, I throw it
in a bowl with some corn meal
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00:08:55,867 --> 00:08:58,533
and I do kind of a hard sear
because you want it be crispy.
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00:09:01,467 --> 00:09:04,734
[Andy] I haven't
touched the kringle
and time is slipping away.
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00:09:04,734 --> 00:09:06,500
I know I want to make
a kringle crouton
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00:09:06,500 --> 00:09:09,333
because there's not a lot
of texture going on
in the dish.
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00:09:10,166 --> 00:09:11,367
[Scott] Six minutes left
on the clock,
234
00:09:11,367 --> 00:09:15,100
Andy has touched
neither his kringle
nor his perch.
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00:09:15,100 --> 00:09:17,266
I just... I can't watch Andy.
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00:09:17,266 --> 00:09:18,734
Like, he makes me nervous.
237
00:09:18,734 --> 00:09:20,367
[Andy] And I haven't touched
my fish yet,
238
00:09:20,367 --> 00:09:21,867
and definitely,
need to get it going.
239
00:09:21,867 --> 00:09:24,100
Just five minutes
on the clock, chefs.
240
00:09:25,166 --> 00:09:26,800
Oh, Andy, you're killing me.
241
00:09:28,266 --> 00:09:29,266
[clock ticking]
242
00:09:34,367 --> 00:09:37,867
Andy has touched
neither his kringle
nor his perch.
243
00:09:39,000 --> 00:09:40,100
[Andy] Time is slipping away
244
00:09:40,100 --> 00:09:42,000
and I haven't touched
my fish yet.
245
00:09:42,000 --> 00:09:44,100
Lake perch
cooks relatively quickly,
246
00:09:44,100 --> 00:09:47,533
so I decided just to season
the lake perch
with salt simply
247
00:09:47,533 --> 00:09:49,867
and then pan on immediately.
248
00:09:49,867 --> 00:09:51,533
And then,
I need to cut the kringle,
249
00:09:51,533 --> 00:09:53,634
and get my croutons
in some butter.
250
00:09:54,867 --> 00:09:56,734
We don't get a lot
of ingredients in
a Chopped basket,
251
00:09:56,734 --> 00:09:59,100
like an egg yolk paste,
it's... What's in it, Eric?
252
00:09:59,100 --> 00:10:00,069
So, it's soybean,
there's egg yolk,
there's salt.
253
00:10:00,069 --> 00:10:01,734
So, it's soybean,
there's egg yolk,
there's salt.
254
00:10:01,734 --> 00:10:04,900
It's just really umami bomb.
255
00:10:04,900 --> 00:10:07,600
[Karyn] Salted egg yolk paste
is a mystery to me.
256
00:10:07,600 --> 00:10:10,900
I'm adding egg yolk to it
to make an emulsion.
257
00:10:10,900 --> 00:10:13,266
That will add fat
and richness to the dish.
258
00:10:17,166 --> 00:10:18,467
[Omar] To dress my corn salad,
259
00:10:18,467 --> 00:10:20,467
I'm making a salted
egg yolk vinaigrette.
260
00:10:20,467 --> 00:10:21,900
Super salty.
261
00:10:21,900 --> 00:10:24,900
But it needed a component
of sweetness.
262
00:10:24,900 --> 00:10:28,266
So, I'm using the icing
from the kringle.
263
00:10:29,800 --> 00:10:30,069
[Jill] So, in a bowl,
I have the egg yolk paste,
264
00:10:30,069 --> 00:10:32,700
[Jill] So, in a bowl,
I have the egg yolk paste,
265
00:10:32,700 --> 00:10:34,600
some lemon juice,
a little bit of oil,
266
00:10:34,600 --> 00:10:37,800
and realized that the sauce
was kind of salty.
267
00:10:37,800 --> 00:10:40,266
So, I decided to use
the frosting from the kringle
268
00:10:40,266 --> 00:10:42,066
to break through
that saltiness a little bit.
269
00:10:42,867 --> 00:10:44,433
Two-minute warning, chefs!
270
00:10:47,467 --> 00:10:48,533
Behind.
271
00:10:49,266 --> 00:10:51,100
I can hear the time
ticking down
272
00:10:51,100 --> 00:10:52,967
and I'm all the way
down to the wire.
273
00:10:54,166 --> 00:10:55,634
-[judges] Oh, no.
-[Alex] No.
274
00:10:56,467 --> 00:10:58,166
Andy's lost fish
right on the floor
275
00:10:58,166 --> 00:10:59,800
and he stepped on it.
276
00:10:59,800 --> 00:11:00,069
Now, he's just frantically
cutting the fish up.
277
00:11:00,069 --> 00:11:02,367
Now, he's just frantically
cutting the fish up.
278
00:11:02,367 --> 00:11:04,800
-[Ted] 30 seconds, chefs.
-[Scott] Andy, you got to
get it done, brother.
279
00:11:04,800 --> 00:11:08,100
Only one of you is going
to be representing the North
in the finale, guys.
280
00:11:08,100 --> 00:11:10,900
[Ted] All right, get those
plates polished up, chefs.
281
00:11:11,533 --> 00:11:13,533
Ten, nine,
282
00:11:13,533 --> 00:11:15,634
eight, seven,
283
00:11:15,800 --> 00:11:18,367
six, five,
284
00:11:18,367 --> 00:11:23,000
four, three, two, one.
285
00:11:23,000 --> 00:11:24,166
-[Andy] Got it.
-[Ted] Time's up.
286
00:11:24,166 --> 00:11:26,467
-[Alex] Wow!
-[Scott] Oh, my God.
287
00:11:26,467 --> 00:11:27,900
That's how we do it
in the North.
288
00:11:30,100 --> 00:11:32,266
[Andy] That last minute
was so stressful.
289
00:11:32,266 --> 00:11:33,634
It was... it went by so fast
290
00:11:33,634 --> 00:11:36,000
and as soon as
the countdown started,
291
00:11:36,000 --> 00:11:36,867
Ted started counting down,
292
00:11:36,867 --> 00:11:38,266
I knew I just
had to keep moving,
293
00:11:38,266 --> 00:11:40,734
keep moving, keep moving.
294
00:11:40,734 --> 00:11:43,800
[Omar] That was actually
a little more intense
than I thought it would be.
295
00:11:43,800 --> 00:11:46,066
But I'm really happy
with the dish that I put up.
296
00:11:53,900 --> 00:11:56,367
[Ted] Chefs, you have arrived
at the chopping block.
297
00:11:56,367 --> 00:11:58,967
You opened your first basket
and found a kringle.
298
00:11:59,734 --> 00:12:00,069
Lake perch. Corn on the cob.
299
00:12:00,069 --> 00:12:02,166
Lake perch. Corn on the cob.
300
00:12:02,600 --> 00:12:04,166
Salted egg yolk paste.
301
00:12:05,467 --> 00:12:07,000
Chef Jill, what do we have?
302
00:12:07,000 --> 00:12:08,166
Today, in front of you,
303
00:12:08,166 --> 00:12:10,700
I have done
a corn meal-crusted lake perch
304
00:12:10,700 --> 00:12:12,634
with a corn succotash
305
00:12:12,634 --> 00:12:16,900
and a salted egg yolk
and kringle frosting aioli
on the bottom. Enjoy.
306
00:12:18,600 --> 00:12:21,367
Chef, so, I think
you have a really good
cook on the fish.
307
00:12:21,367 --> 00:12:22,900
I like the exterior crust.
308
00:12:22,900 --> 00:12:24,467
I like the succotash,
309
00:12:24,467 --> 00:12:27,467
but that smoked bacon
is the boss.
310
00:12:27,467 --> 00:12:30,069
It takes over
and there's a lot of it.
311
00:12:30,069 --> 00:12:30,367
It takes over
and there's a lot of it.
312
00:12:30,367 --> 00:12:32,367
Yes, chef. Obviously,
you know how to handle perch.
313
00:12:32,367 --> 00:12:34,333
This is... this is the way
you should cook it.
314
00:12:35,367 --> 00:12:38,533
Um, but for me, this egg yolk
and kringle aioli,
315
00:12:38,533 --> 00:12:39,533
that you have here,
316
00:12:40,100 --> 00:12:41,367
kind of loses itself,
317
00:12:41,367 --> 00:12:44,367
because it kind of bleeds off
that bacon fat
318
00:12:44,367 --> 00:12:46,367
and it kind of gets lost.
319
00:12:46,367 --> 00:12:49,166
If this salted egg yolk
had been right on that fish,
320
00:12:49,166 --> 00:12:50,800
I would have gotten
more from it.
321
00:12:51,900 --> 00:12:54,000
You're a really good cook
and you can get a lot done.
322
00:12:54,000 --> 00:12:55,734
So, maybe do a little less
323
00:12:55,734 --> 00:12:58,734
and think
a little more strategically.
324
00:12:59,467 --> 00:13:00,069
Next up is Chef Omar.
325
00:13:00,069 --> 00:13:00,800
Next up is Chef Omar.
326
00:13:00,800 --> 00:13:02,533
Please tell us
about your starter.
327
00:13:02,533 --> 00:13:07,634
Um, what I did was
a fried lake perch
and sauteed corn salad.
328
00:13:10,867 --> 00:13:13,367
[Ted] Chef, where are you from
and where do you work?
329
00:13:13,367 --> 00:13:16,634
I'm the chef-owner
of Saffron De Twah,
in Detroit, Michigan.
330
00:13:16,634 --> 00:13:18,600
It's a modern Moroccan bistro.
331
00:13:18,600 --> 00:13:19,634
[Eric] I'll tell you
what, chef.
332
00:13:19,634 --> 00:13:21,000
This corn salad
right here, man,
333
00:13:21,000 --> 00:13:23,266
this right here is pretty, um,
it's special.
334
00:13:23,266 --> 00:13:25,166
I love the fact that
you seasoned the tomatoes.
335
00:13:25,166 --> 00:13:27,266
I really dig that.
I think that's really smart.
336
00:13:28,600 --> 00:13:30,069
What's the relationship
between the salad
and the fish in your mind?
337
00:13:30,069 --> 00:13:33,100
What's the relationship
between the salad
and the fish in your mind?
338
00:13:33,100 --> 00:13:35,467
Um, so, in Morocco, when we...
339
00:13:35,467 --> 00:13:38,166
when we serve a tagine,
for example,
340
00:13:38,166 --> 00:13:39,700
the protein comes by itself,
341
00:13:39,700 --> 00:13:42,367
and then you're served
multiple little dishes
of salads.
342
00:13:42,367 --> 00:13:45,000
And it's meant
to be eaten together.
343
00:13:45,000 --> 00:13:46,634
That may work with a tagine,
344
00:13:46,634 --> 00:13:48,000
but in this case
345
00:13:48,000 --> 00:13:51,000
because of this plate,
I'm not getting it all.
346
00:13:51,000 --> 00:13:53,900
Some small choices
are doing your dish
a disservice.
347
00:13:55,800 --> 00:13:57,467
I agree with Alex.
I feel like, you know,
348
00:13:57,467 --> 00:14:00,066
the choice of the plate
that we use,
349
00:14:00,066 --> 00:14:00,069
directly affects
our way we eat it. Right?
350
00:14:00,069 --> 00:14:03,066
directly affects
our way we eat it. Right?
351
00:14:03,867 --> 00:14:06,634
But I think your vinaigrette
is spectacular.
352
00:14:06,634 --> 00:14:08,367
It's spectacular. It's like...
353
00:14:08,367 --> 00:14:10,000
This little corn salad
354
00:14:10,000 --> 00:14:11,634
with the tomatoes is...
355
00:14:11,634 --> 00:14:13,100
like, if that's how you cook?
356
00:14:13,100 --> 00:14:16,000
-Just more of that.
Just do that.
-Thank you.
357
00:14:16,000 --> 00:14:18,266
Chef Andy. Please,
tell us about your dish.
358
00:14:18,266 --> 00:14:22,900
For you today,
I have a sweet corn
in salted egg yolk puree.
359
00:14:22,900 --> 00:14:25,467
A little tarragon spaetzle
with charred corn,
360
00:14:25,467 --> 00:14:28,233
pan-seared lake fish
and a kringle crumble.
361
00:14:29,367 --> 00:14:30,069
How did that round
feel for you?
362
00:14:30,069 --> 00:14:30,900
How did that round
feel for you?
363
00:14:30,900 --> 00:14:32,967
Looked a little crazy
at the end.
364
00:14:33,467 --> 00:14:35,166
Yeah, um, I couldn't believe
365
00:14:35,166 --> 00:14:36,867
I dropped the fish
on the floor.
366
00:14:36,867 --> 00:14:38,900
I thought, I don't even know
how much time was left,
367
00:14:38,900 --> 00:14:40,867
so I had to pivot really fast
368
00:14:40,867 --> 00:14:43,634
and kind of divvy up
the rest of 'em.
369
00:14:43,634 --> 00:14:46,734
Um, I've never seen anybody
pivot with fish on the floor
370
00:14:46,734 --> 00:14:48,467
and get it all on the plate.
371
00:14:48,467 --> 00:14:50,533
I mean, really,
just impressive.
372
00:14:50,533 --> 00:14:52,166
Thank you, chef.
373
00:14:52,166 --> 00:14:53,467
I think your fish
is cooked nicely.
374
00:14:53,467 --> 00:14:56,367
I think there's a good,
a good hard sear on one side.
375
00:14:56,367 --> 00:14:58,367
That spaetzle,
I think it's very good.
376
00:14:58,367 --> 00:15:00,069
That's an ambitious
first round, chef.
377
00:15:00,069 --> 00:15:00,100
That's an ambitious
first round, chef.
378
00:15:00,634 --> 00:15:02,734
Making spaetzle,
making the puree.
379
00:15:02,734 --> 00:15:05,100
And I think that puree
needs a little more time.
380
00:15:05,100 --> 00:15:06,367
[Eric] I agree. That puree
381
00:15:06,367 --> 00:15:08,900
could have used
a little bit more time
just to develop some flavors,
382
00:15:08,900 --> 00:15:12,166
but you give such a beautiful
herbaceous note
to the entire dish
383
00:15:12,166 --> 00:15:13,166
that I really enjoyed.
384
00:15:13,166 --> 00:15:15,467
Tarragon, you talk
about thyme,
385
00:15:15,467 --> 00:15:16,467
these are all things
386
00:15:16,467 --> 00:15:18,066
that work very,
very well with corn.
387
00:15:19,000 --> 00:15:20,734
Next, Chef Karyn.
388
00:15:20,734 --> 00:15:25,100
This is a corn meal
pan-fried lake perch
389
00:15:25,100 --> 00:15:29,066
with a lime egg yolk emulsion
and a crunchy corn relish.
390
00:15:32,900 --> 00:15:36,100
Tell you what?
Out of all the dishes
that I've had,
391
00:15:36,100 --> 00:15:37,734
thus far, this is the best
cook of the fish.
392
00:15:39,600 --> 00:15:42,867
Seasoned really beautifully.
I love the care
that you've taken
393
00:15:42,867 --> 00:15:44,100
with the corn meal.
394
00:15:44,100 --> 00:15:46,600
My hiccup though
is this really,
395
00:15:46,600 --> 00:15:48,433
really eggy egg yolk sauce,
396
00:15:49,600 --> 00:15:51,900
that raw egg overpowers
the salted egg yolk.
397
00:15:53,367 --> 00:15:54,734
I watched you cook the perch.
398
00:15:54,734 --> 00:15:58,367
You used the right amount
of butter,
399
00:15:58,367 --> 00:15:59,634
which is
a tremendous amount,
400
00:15:59,634 --> 00:16:00,069
which I think,
was the right way
to cook this.
401
00:16:00,069 --> 00:16:02,100
which I think,
was the right way
to cook this.
402
00:16:02,100 --> 00:16:07,333
This is structurally,
the clearest plate up
I've tasted.
403
00:16:08,000 --> 00:16:09,266
So, I really love that.
404
00:16:09,266 --> 00:16:11,800
I think your kringle
is underrepresented
405
00:16:11,800 --> 00:16:13,533
and a little...
it's almost burned.
406
00:16:13,533 --> 00:16:16,100
Because of all those burnt
bends that you're getting
from the kringle,
407
00:16:16,100 --> 00:16:17,967
it really kind of just
disrupts your palate.
408
00:16:19,533 --> 00:16:22,166
[Ted] All right.
Chef Karyn, thank you.
409
00:16:22,166 --> 00:16:23,700
-Thanks.
-All right. chefs,
410
00:16:23,700 --> 00:16:26,367
we know that you are all
chefs who like to win
411
00:16:26,367 --> 00:16:28,000
and who win often,
412
00:16:28,000 --> 00:16:30,069
but only three chefs
go to round two.
413
00:16:30,069 --> 00:16:30,634
but only three chefs
go to round two.
414
00:16:31,000 --> 00:16:32,533
Thank you.
415
00:16:32,533 --> 00:16:34,166
[Jill] I hope I'm not
getting chopped,
416
00:16:34,166 --> 00:16:37,467
but I also agree
with everything
that the judges said.
417
00:16:37,467 --> 00:16:40,000
I need to prove myself
in the second round.
418
00:16:40,000 --> 00:16:43,467
[Andy] The judges said
that I tried to pull off
a little too much,
419
00:16:43,467 --> 00:16:46,000
but I hope that my ambition
420
00:16:46,000 --> 00:16:47,900
in doing
a few different techniques
421
00:16:47,900 --> 00:16:49,166
boded well for me.
422
00:16:55,467 --> 00:16:56,367
[clock ticking]
423
00:16:59,500 --> 00:17:02,800
So, whose dish
is on the chopping block?
424
00:17:13,700 --> 00:17:15,233
Chef Karyn,
you've been chopped.
425
00:17:15,500 --> 00:17:16,500
Judges.
426
00:17:16,500 --> 00:17:18,500
[Alex] Chef Karyn,
the salted egg yolk
427
00:17:18,500 --> 00:17:20,867
ended up
being like a raw egg sauce
428
00:17:20,867 --> 00:17:25,166
and we felt that the kringle
was really, ultimately burnt.
429
00:17:25,867 --> 00:17:27,141
And so, we had to chop you.
430
00:17:27,141 --> 00:17:27,333
And so, we had to chop you.
431
00:17:32,467 --> 00:17:34,867
[Karyn] I'm not sure
that I agree with
the judges' decision.
432
00:17:34,867 --> 00:17:36,634
Tough, you know.
I would have loved
433
00:17:36,634 --> 00:17:38,367
to have gone
on a little bit longer,
434
00:17:38,367 --> 00:17:39,967
but whoever represents
the North,
435
00:17:39,967 --> 00:17:41,900
I'd love to see them to take
the win in the finale.
436
00:17:44,867 --> 00:17:46,867
[Ted] Chef Jill,
Chef Omar, Chef Andy,
437
00:17:46,867 --> 00:17:49,900
let's see if you can show
these entree baskets,
what's what.
438
00:17:55,100 --> 00:17:56,266
Open 'em up!
439
00:17:58,100 --> 00:18:00,166
[Omar] Whoa.
440
00:18:00,166 --> 00:18:04,266
[Ted] And the judges
will be tasting main dishes
made from a deep-dish pizza...
441
00:18:04,266 --> 00:18:05,433
[Omar] Chicago?
442
00:18:06,867 --> 00:18:08,000
[Ted] Goat shoulder.
443
00:18:08,000 --> 00:18:09,800
Oh, boy. [chuckles]
444
00:18:10,367 --> 00:18:11,500
[Ted] Idaho potatoes.
445
00:18:11,500 --> 00:18:12,900
Some potatoes.
446
00:18:14,700 --> 00:18:15,867
[Omar] All right.
447
00:18:15,867 --> 00:18:18,066
-[Ted] And Greek dressing.
-All right.
448
00:18:19,867 --> 00:18:21,533
This is gonna be
a challenging basket.
449
00:18:21,533 --> 00:18:22,600
You got this, girl.
450
00:18:22,600 --> 00:18:24,734
[Ted] 30 minutes
to complete the challenge.
451
00:18:24,734 --> 00:18:27,141
-Little unsure.
-Time starts now.
452
00:18:27,141 --> 00:18:27,367
-Little unsure.
-Time starts now.
453
00:18:27,367 --> 00:18:29,066
-[judges cheering]
-Let's go get them,
chefs, come on.
454
00:18:29,066 --> 00:18:31,100
-All right.
-Beautiful.
455
00:18:34,533 --> 00:18:38,967
Judges, perhaps no other
food stirs up as much
all-American debate as pizza.
456
00:18:38,967 --> 00:18:43,066
Not everybody
likes Chicago's famous
deep-dish style.
457
00:18:43,467 --> 00:18:44,867
It's a classic pizza.
458
00:18:44,867 --> 00:18:46,066
Any way you talk about...
459
00:18:46,066 --> 00:18:47,166
Normally, when we
talk about Chicago,
460
00:18:47,166 --> 00:18:48,967
that's the... probably
the first thing I think of.
461
00:18:48,967 --> 00:18:51,100
Yeah, I mean, New Yorkers
would call this a tart.
462
00:18:51,367 --> 00:18:53,000
[all laugh]
463
00:18:54,600 --> 00:18:57,141
-[Andy] Behind.
-[Jill] So, I see
the Chicago-style pizza.
464
00:18:57,141 --> 00:18:57,467
-[Andy] Behind.
-[Jill] So, I see
the Chicago-style pizza.
465
00:18:57,467 --> 00:18:59,100
When I'm in Chicago...
466
00:18:59,100 --> 00:19:01,634
I love it, it's the only place
that does it right.
467
00:19:01,634 --> 00:19:03,867
They have this super
deep dish,
468
00:19:03,867 --> 00:19:06,634
really nice crispy crust.
The cheese is on the bottom.
469
00:19:06,634 --> 00:19:08,166
The sauce is on top.
470
00:19:08,166 --> 00:19:10,734
And I automatically think,
barbecue sauce.
471
00:19:10,734 --> 00:19:14,166
So, I'm making
a deep-dish-barbecued goat
472
00:19:14,166 --> 00:19:16,734
with a Greek dressing,
473
00:19:16,734 --> 00:19:18,467
potato salad and green beans.
474
00:19:22,000 --> 00:19:24,600
So, this goat, obviously...
Particularly, in Michigan,
475
00:19:24,600 --> 00:19:26,266
in parts of Detroit,
476
00:19:26,266 --> 00:19:27,141
there are lot
of halal butcheries.
477
00:19:27,141 --> 00:19:27,867
there are lot
of halal butcheries.
478
00:19:27,867 --> 00:19:31,500
So, this goat kind of
represents that shoulder.
479
00:19:31,500 --> 00:19:34,266
If you don't have time to
moist roast it or braise it,
480
00:19:34,266 --> 00:19:38,467
you have to break it down
and either cook it in sections
or grind it completely.
481
00:19:40,367 --> 00:19:42,100
[Omar] I love
working with goat.
482
00:19:42,100 --> 00:19:44,600
But normally, I would put it
in a tagine and braise it,
483
00:19:44,600 --> 00:19:46,734
low and slow,
for hours and hours.
484
00:19:46,734 --> 00:19:48,734
We just don't have that time.
485
00:19:48,734 --> 00:19:50,467
I know, I have to grind it.
486
00:19:50,467 --> 00:19:53,533
I'm making ground goat
meatballs with a pizza sauce
487
00:19:53,533 --> 00:19:55,333
and vinegar
and raisin potatoes.
488
00:19:56,166 --> 00:19:57,141
[Alex] Omar has made a panade
489
00:19:57,141 --> 00:19:57,700
[Alex] Omar has made a panade
490
00:19:57,700 --> 00:19:59,100
with the brioche bread,
491
00:19:59,100 --> 00:20:01,000
the milk
and the Greek dressing
492
00:20:01,000 --> 00:20:05,867
as the binder
for this meatball mix,
and I really like that.
493
00:20:05,867 --> 00:20:10,734
[Omar] I seasoned my meatballs
with cloves, cardamom,
all spice and cumin,
494
00:20:10,734 --> 00:20:15,734
because they're super warm
and they lend themselves
really well to gamey meats.
495
00:20:17,734 --> 00:20:19,800
Gotta be careful
not to overwork this grind.
496
00:20:22,000 --> 00:20:25,166
[Andy] $50,000 will be a very
life changing amount of money
for me.
497
00:20:25,166 --> 00:20:26,367
I'm very much a family guy.
498
00:20:26,367 --> 00:20:27,141
My wife and I run our
restaurants together.
499
00:20:27,141 --> 00:20:28,367
My wife and I run our
restaurants together.
500
00:20:28,367 --> 00:20:30,000
And when we're not
at the restaurants,
501
00:20:30,000 --> 00:20:31,367
we're hanging out
with our kids.
502
00:20:31,367 --> 00:20:34,533
I would love to win this,
show my kids that daddy
is a rock star.
503
00:20:34,533 --> 00:20:38,367
I'm making
a goat shoulder schnitzel
504
00:20:38,367 --> 00:20:39,634
with poached potatoes,
505
00:20:40,166 --> 00:20:41,867
pizza romesco sauce
506
00:20:41,867 --> 00:20:43,900
and a Greek salad
orange vinaigrette.
507
00:20:46,000 --> 00:20:50,100
I'm not sure the best
course of action for this
goat shoulder
508
00:20:50,100 --> 00:20:51,734
-is to pound it out like that.
I am just...
-Yeah.
509
00:20:51,734 --> 00:20:53,600
I feel like that's still gonna
be really tough.
510
00:20:53,600 --> 00:20:55,367
[Eric] There's so much
connective tissue,
511
00:20:55,367 --> 00:20:56,266
when you pound it,
512
00:20:56,266 --> 00:20:57,141
it still gonna remain
there, right?
513
00:20:57,141 --> 00:20:57,600
it still gonna remain
there, right?
514
00:20:57,600 --> 00:21:00,367
[Andy] My plan was to get my
potatoes cooking early,
515
00:21:00,367 --> 00:21:02,166
because they take time to cook
516
00:21:02,166 --> 00:21:03,900
and I don't want them
to be undercooked.
517
00:21:05,266 --> 00:21:06,634
Chefs, 15 minutes left.
518
00:21:09,867 --> 00:21:13,734
Northern chefs in this
main course round,
519
00:21:13,734 --> 00:21:17,266
I feel like 'cause they
had accolades and awards
520
00:21:17,266 --> 00:21:21,166
and they are super superior
cooking talents,
521
00:21:21,166 --> 00:21:23,734
they should have walked into
this kitchen ready to go.
522
00:21:25,266 --> 00:21:26,734
I'm the chef
of the North to beat
523
00:21:26,734 --> 00:21:27,141
because I am going
to bring my A-game.
524
00:21:27,141 --> 00:21:29,166
because I am going
to bring my A-game.
525
00:21:29,166 --> 00:21:32,734
And I've been nominated
for a James Beard award
two times in a row.
526
00:21:32,734 --> 00:21:36,533
It would really be wonderful
to bring a win home
to Cleveland.
527
00:21:37,266 --> 00:21:38,533
Ten minutes to go, chefs.
528
00:21:46,066 --> 00:21:47,600
Omar took his potatoes
out of the water
529
00:21:47,600 --> 00:21:48,734
and they're not cooked.
530
00:21:48,734 --> 00:21:49,967
[Ted] Oh, boy.
531
00:21:49,967 --> 00:21:51,867
[Omar] It's time to pivot,
I need to figure this out.
532
00:21:51,867 --> 00:21:54,100
I need to get these
Potatoes cooked.
533
00:21:54,100 --> 00:21:56,533
I run the potatoes over
to the deep fryer.
534
00:21:57,600 --> 00:21:59,533
[Andy] So, I see
deep dish pizza.
535
00:21:59,533 --> 00:22:02,734
And I see the tomato
and the bread on the pizza
536
00:22:02,734 --> 00:22:06,233
and immediately my mind goes
to a Spanish romesco sauce.
537
00:22:07,066 --> 00:22:08,000
[Alex] I don't know what...
538
00:22:08,000 --> 00:22:11,634
Andy has added a lot
of water to his sauce.
539
00:22:11,634 --> 00:22:12,734
[Eric] I did see that. Yeah.
540
00:22:12,734 --> 00:22:15,000
And a Romesco sauce
to me is always,
541
00:22:15,000 --> 00:22:17,634
sort of chunky and
thick and textured.
542
00:22:19,000 --> 00:22:21,467
[Andy] Since the goat cutlet
is pounded so thin,
543
00:22:21,467 --> 00:22:23,433
it should cook very quickly.
544
00:22:25,000 --> 00:22:26,734
Jill's making barbecue sauce.
545
00:22:26,734 --> 00:22:27,141
She's marinating her goat.
546
00:22:27,141 --> 00:22:29,000
She's marinating her goat.
547
00:22:29,000 --> 00:22:31,533
She's got green beans
and she's making
a potato salad.
548
00:22:31,533 --> 00:22:34,367
She wants to make us a plate
like we're sitting at
a barbecue.
549
00:22:34,367 --> 00:22:35,734
[Jill] So, I strained
my potatoes.
550
00:22:35,734 --> 00:22:38,166
And I grabbed some
mayonnaise and mustard
551
00:22:38,166 --> 00:22:39,634
to add to the Greek dressing.
552
00:22:39,634 --> 00:22:41,166
Because I think
the Greek dressing
553
00:22:41,166 --> 00:22:42,867
is just a little bit
too much vinegar.
554
00:22:42,867 --> 00:22:44,634
So, I wanted to balance
it out a little bit.
555
00:22:45,467 --> 00:22:47,100
[Ted] Five minutes left
on that clock.
556
00:22:47,100 --> 00:22:48,467
Behind, hot. Heard?
557
00:22:48,467 --> 00:22:50,100
[Eric] Omar, how you doing?
How are you feeling?
558
00:22:50,100 --> 00:22:51,734
[Omar] Uh-oh. We're behind.
559
00:22:51,734 --> 00:22:53,166
As time is running out,
560
00:22:53,166 --> 00:22:56,100
I'm really worried about
getting these potatoes
cooked through in time.
561
00:22:57,467 --> 00:22:59,266
I'm gonna need to leave
my potatoes in the fryer
562
00:22:59,266 --> 00:23:01,500
till the very last second.
563
00:23:01,500 --> 00:23:04,066
To go with my meatballs.
I'm making a pizza sauce.
564
00:23:04,066 --> 00:23:06,533
So, I take the sauce
from the deep dish pizza
565
00:23:06,533 --> 00:23:07,734
and put it into a blender...
566
00:23:07,734 --> 00:23:08,967
Mmm, pizza sauce.
567
00:23:08,967 --> 00:23:12,100
...with some chicken broth
and fresh tomatoes.
568
00:23:12,100 --> 00:23:13,467
[Ted] One minute to go, chefs.
569
00:23:15,000 --> 00:23:18,000
[Andy] I grab some zucchini
and I mandled it super thin.
570
00:23:18,000 --> 00:23:20,600
Because I want a fresh
component to this dish.
571
00:23:20,600 --> 00:23:24,166
And I wanted to dress that
with the Greek dressing
and orange zest.
572
00:23:26,467 --> 00:23:27,141
[Ted] 30 seconds, folks.
573
00:23:27,141 --> 00:23:27,900
[Ted] 30 seconds, folks.
574
00:23:28,600 --> 00:23:30,500
Let's go, chefs,
get it all on the plate.
575
00:23:30,500 --> 00:23:32,734
Get it all
on the plate, please.
576
00:23:32,734 --> 00:23:36,867
[Ted] Ten, nine, eight, seven,
577
00:23:36,867 --> 00:23:42,900
six, five, four,
three, two, one.
578
00:23:43,867 --> 00:23:45,166
-Time's up.
-[Eric] Good job, chefs.
579
00:23:45,166 --> 00:23:46,800
-[all applauding]
-Wow.
580
00:23:48,600 --> 00:23:50,500
[Jill] The goat threw me...
especially being the shoulder,
581
00:23:50,500 --> 00:23:52,000
which is something
that's normally braised,
582
00:23:52,000 --> 00:23:54,734
but northerners are tough.
We get through everything.
583
00:23:57,166 --> 00:24:01,000
[Omar] I'm thinking
my potatoes
might not be cooked,
584
00:24:01,000 --> 00:24:03,467
but it was important to just
get something on the plate,
585
00:24:03,467 --> 00:24:05,100
in front of the judges
and hope for the best.
586
00:24:12,166 --> 00:24:15,266
Chefs, in the Entree round,
we challenged you
to make main dishes
587
00:24:15,266 --> 00:24:17,233
using deep dish pizza,
588
00:24:17,634 --> 00:24:19,100
goat shoulder,
589
00:24:19,100 --> 00:24:21,900
Idaho potatoes
and Greek dressing.
590
00:24:22,900 --> 00:24:24,266
Chef Omar, what do we have?
591
00:24:24,266 --> 00:24:26,467
We have ground
goat's meatballs
592
00:24:26,467 --> 00:24:31,533
in a pizza sauce with vinegar
and raisin potatoes.
593
00:24:34,266 --> 00:24:36,166
This right here when it,
like, landed,
594
00:24:36,166 --> 00:24:37,266
smelled amazing.
595
00:24:37,266 --> 00:24:39,100
You get the cumin,
you get the clove,
596
00:24:39,100 --> 00:24:39,406
you get the coriander.
597
00:24:39,406 --> 00:24:40,100
you get the coriander.
598
00:24:40,100 --> 00:24:43,600
I get North Africa,
I get the North America.
599
00:24:43,600 --> 00:24:45,634
I get you in this bowl.
600
00:24:46,367 --> 00:24:47,367
It's seasoned really well.
601
00:24:47,367 --> 00:24:49,367
It's just the technical
stuff that just, like,
602
00:24:49,367 --> 00:24:50,900
it clipped you, man.
603
00:24:51,867 --> 00:24:54,100
It's the potato,
when you boil it,
604
00:24:54,100 --> 00:24:56,467
and then you take that
hot boiling potato,
605
00:24:56,467 --> 00:24:57,600
and then you fry it,
606
00:24:57,600 --> 00:25:00,533
it's waterlogged
and it's still under.
607
00:25:01,600 --> 00:25:03,367
[Scott] Chef, I gotta be
honest with you, man.
608
00:25:03,367 --> 00:25:05,166
Your potatoes are really
undercooked,
609
00:25:05,166 --> 00:25:07,433
which quite frankly is...
610
00:25:08,266 --> 00:25:09,406
is nothing short
of unacceptable,
611
00:25:09,406 --> 00:25:11,533
is nothing short
of unacceptable,
612
00:25:11,533 --> 00:25:13,100
when cooking potatoes.
613
00:25:13,100 --> 00:25:15,100
Honestly all this stuff
they said is true,
614
00:25:15,100 --> 00:25:18,166
but there's a lot of really
good cooking in here.
615
00:25:18,166 --> 00:25:20,166
The goat is so tender
and delicious
616
00:25:20,166 --> 00:25:21,467
and the spices are delicious.
617
00:25:21,467 --> 00:25:23,467
And that to my mind
was the hardest thing.
618
00:25:23,467 --> 00:25:24,433
Thank you.
619
00:25:25,266 --> 00:25:27,100
Next up, Chef Andy.
620
00:25:27,100 --> 00:25:29,367
Chefs, what I have
for you here
621
00:25:29,367 --> 00:25:30,467
is a goat schnitzel.
622
00:25:30,467 --> 00:25:33,900
It's inspired from the fried
pork tenderloins.
623
00:25:33,900 --> 00:25:36,166
that hail from my
glorious state.
624
00:25:36,166 --> 00:25:37,867
With poached potatoes,
625
00:25:37,867 --> 00:25:39,367
pizza romesco sauce,
626
00:25:39,367 --> 00:25:39,406
and then, the oil
from the Greek dressing,
627
00:25:39,406 --> 00:25:41,900
and then, the oil
from the Greek dressing,
628
00:25:41,900 --> 00:25:44,634
I made an orange
lemon vinaigrette.
629
00:25:45,867 --> 00:25:47,266
I think the frisee was smart
630
00:25:47,266 --> 00:25:49,734
'cause it's bitter, bitter,
bitter cutting.
631
00:25:49,734 --> 00:25:52,533
I say it's delicious.
I really like it.
632
00:25:53,467 --> 00:25:55,634
But these potatoes are
not cooked enough.
633
00:25:57,700 --> 00:26:00,467
Um, I have to agree
with Chef Alex.
634
00:26:00,467 --> 00:26:02,166
But the schnitzel
is delicious.
635
00:26:03,166 --> 00:26:05,166
It's well-seasoned.
It tastes really, really good.
636
00:26:05,166 --> 00:26:07,533
I saw you pounding it out.
If you go in that route,
637
00:26:07,533 --> 00:26:09,000
protect it,
where it is not as like,
638
00:26:09,000 --> 00:26:09,406
ripped, or torn or hole-y.
639
00:26:09,406 --> 00:26:10,467
ripped, or torn or hole-y.
640
00:26:10,467 --> 00:26:12,533
I just wish I'd gotten
more goat
641
00:26:12,533 --> 00:26:14,467
than the Schnitzel itself.
642
00:26:14,467 --> 00:26:17,734
I agree with you.
I think that the schnitzel
needed a little bit more love.
643
00:26:17,734 --> 00:26:20,900
There's some pieces
in here that I couldn't...
I couldn't even chew.
644
00:26:20,900 --> 00:26:22,867
The idea of this
dish is solid.
645
00:26:22,867 --> 00:26:25,233
The execution of this
dish is far from solid.
646
00:26:26,700 --> 00:26:28,266
All right. Finally, Chef Jill.
647
00:26:28,266 --> 00:26:30,000
Hello. In front of you,
you have,
648
00:26:30,000 --> 00:26:33,467
a Chicago pizza
barbecue-glazed goat
649
00:26:33,467 --> 00:26:36,333
with potato salad
and green beans.
650
00:26:40,800 --> 00:26:42,867
I don't know
if there is a problem
651
00:26:42,867 --> 00:26:44,900
with the potato cooker
in the kitchen,
652
00:26:47,000 --> 00:26:49,233
but everybody has
undercooked potatoes.
653
00:26:51,900 --> 00:26:53,600
That is wildly disappointing
654
00:26:53,600 --> 00:26:54,634
that all three of you,
655
00:26:54,634 --> 00:26:56,433
undercooked your
potatoes, chefs.
656
00:26:58,367 --> 00:27:01,266
And also the goat itself was
really unevenly cooked.
657
00:27:01,266 --> 00:27:03,000
Some of them
are medium rare,
658
00:27:03,000 --> 00:27:03,900
some of them are medium,
659
00:27:03,900 --> 00:27:05,266
some of them are a little
more than that.
660
00:27:05,266 --> 00:27:07,100
But my favorite thing
on the plate are the beans.
661
00:27:07,100 --> 00:27:08,166
They're delicious.
662
00:27:08,166 --> 00:27:09,406
I mean, the butter,
the vinaigrette, the onions,
663
00:27:09,406 --> 00:27:10,900
I mean, the butter,
the vinaigrette, the onions,
664
00:27:10,900 --> 00:27:13,233
the char, all that stuff,
it's wonderful.
665
00:27:14,100 --> 00:27:16,100
I agree that... the goat,
666
00:27:16,100 --> 00:27:19,266
I just wish there was a lot
more love shown to that.
667
00:27:19,266 --> 00:27:21,467
But use of the deep dish pizza
and the barbecue sauce,
668
00:27:21,467 --> 00:27:23,367
I thought that was really,
really well executed.
669
00:27:23,367 --> 00:27:26,000
And kind of helps bring
everything together.
670
00:27:26,000 --> 00:27:28,734
I think that this is,
presentation-wise,
671
00:27:28,734 --> 00:27:31,266
a plate that makes
me think of America.
672
00:27:31,266 --> 00:27:33,734
And that's what this
tournament is all about.
673
00:27:35,266 --> 00:27:36,867
Just two chefs from this group
674
00:27:36,867 --> 00:27:38,266
get to compete
in the dessert round
675
00:27:38,266 --> 00:27:39,406
for a slot in this
tournament's finale.
676
00:27:39,406 --> 00:27:40,900
for a slot in this
tournament's finale.
677
00:27:40,900 --> 00:27:42,266
Thank you, chefs.
678
00:27:42,266 --> 00:27:44,166
[Jill] I don't really know
who's gonna get chopped
679
00:27:44,166 --> 00:27:45,467
because we are all
in the same boat
680
00:27:45,467 --> 00:27:47,600
as far as the undercooked
potatoes were concerned,
681
00:27:47,600 --> 00:27:50,367
but I feel like I represented
the North
682
00:27:50,367 --> 00:27:53,066
and America, you know,
with what I did.
683
00:27:54,367 --> 00:27:56,467
[sighs] Honestly,
I think all three of us
684
00:27:56,467 --> 00:27:57,533
are on the chopping block.
685
00:27:57,533 --> 00:27:59,000
We all had some
good critiques.
686
00:27:59,000 --> 00:28:01,266
And we all had raw potatoes.
[chuckles softly]
687
00:28:01,266 --> 00:28:02,634
So, really at the end
of the day,
688
00:28:02,634 --> 00:28:05,166
I think it's up to the judges
on execution.
689
00:28:15,166 --> 00:28:17,533
Whose dish is on
the chopping block?
690
00:28:28,734 --> 00:28:30,867
Chef Andy, you have
been chopped.
691
00:28:30,867 --> 00:28:32,166
Judges.
692
00:28:32,967 --> 00:28:35,500
Chefs, let's be honest,
you all had issues
with your potatoes.
693
00:28:35,500 --> 00:28:39,600
But Chef Andy, the Schnitzel,
the pound on that goat
694
00:28:39,600 --> 00:28:41,066
was just way too aggressive.
695
00:28:42,166 --> 00:28:42,774
And so, we have to chop you.
696
00:28:42,774 --> 00:28:44,066
And so, we have to chop you.
697
00:28:44,066 --> 00:28:45,533
Appreciate it, thank you.
698
00:28:45,533 --> 00:28:47,333
Good luck, guys.
Represent the North.
699
00:28:49,867 --> 00:28:51,600
I am feeling
just disappointed, you know,
700
00:28:51,600 --> 00:28:52,867
a Chopped win would
have been great,
701
00:28:52,867 --> 00:28:54,867
but my kids will be super
proud of me.
702
00:28:54,867 --> 00:28:57,066
And I think they'll be happy
to see me when I get back.
703
00:28:59,266 --> 00:29:01,467
I hope you guys know
some desserts.
704
00:29:01,467 --> 00:29:03,000
-We'll see. [chuckles]
-[Eric] What's easier
than a dessert?
705
00:29:03,000 --> 00:29:05,634
-Hopefully there's no potatoes
in the desserts.
-[Omar laughs]
706
00:29:13,266 --> 00:29:17,266
Chef Omar, chef Jill, is there
a Northern rivalry here?
707
00:29:17,266 --> 00:29:18,367
Looks like it.
708
00:29:19,000 --> 00:29:20,066
Howdy, neighbor?
709
00:29:20,066 --> 00:29:21,500
There's just one round left
710
00:29:21,500 --> 00:29:24,266
between you and
the $50,000 finale.
711
00:29:24,266 --> 00:29:26,533
[music intensifies, fades]
712
00:29:29,367 --> 00:29:30,367
[Ted] Open 'em up.
713
00:29:32,000 --> 00:29:34,266
-Oh!
-Oh, no.
714
00:29:34,266 --> 00:29:36,100
[Ted] And you are looking
at a root beer float.
715
00:29:36,100 --> 00:29:37,533
Root beer float.
716
00:29:38,367 --> 00:29:39,734
Got some frozen...
717
00:29:39,734 --> 00:29:42,774
-[Ted] Frozen cherries.
-Berries, cherries?
718
00:29:42,774 --> 00:29:43,266
-[Ted] Frozen cherries.
-Berries, cherries?
719
00:29:43,266 --> 00:29:45,367
-[Ted] Pita Chips.
-Pita Chips.
720
00:29:47,066 --> 00:29:50,467
-[Ted] And Buckeyes.
-[Omar] Buckeyes.
721
00:29:50,467 --> 00:29:52,867
A Buckeye is basically
just two ingredients.
722
00:29:52,867 --> 00:29:55,166
Peanut butter covered
in chocolate, that's it.
723
00:29:55,166 --> 00:29:56,600
I mean Buckeyes... [chuckles]
724
00:29:56,600 --> 00:29:59,533
It's like Ohio's
national fruit.
725
00:29:59,867 --> 00:30:00,867
[Ted] 30 minutes.
726
00:30:00,867 --> 00:30:02,634
This is going to be
an interesting one
727
00:30:02,634 --> 00:30:04,066
Clock starts now.
728
00:30:04,867 --> 00:30:06,533
-[all exclaiming]
-[Eric] Go, guys. Come on.
729
00:30:07,100 --> 00:30:08,533
All right!
730
00:30:11,467 --> 00:30:12,774
Basically, what we have,
we have,
731
00:30:12,774 --> 00:30:13,000
Basically, what we have,
we have,
732
00:30:13,000 --> 00:30:15,500
Cleveland against Detroit
here in the Chopped kitchen.
733
00:30:15,500 --> 00:30:18,500
Boom. You know, I think
this is really neck and neck
right now.
734
00:30:18,500 --> 00:30:21,634
Dessert basket is loaded
with great flavors.
735
00:30:21,634 --> 00:30:24,367
And I'm looking to see
these chefs take risks.
736
00:30:24,367 --> 00:30:27,734
This is to represent a really
iconic part of the country.
737
00:30:27,734 --> 00:30:28,734
The North.
738
00:30:30,000 --> 00:30:31,066
Mmm.
739
00:30:31,066 --> 00:30:33,166
Feels so great to make
it to this dessert round.
740
00:30:33,166 --> 00:30:35,734
I can see the finish line
and I'm only one cook away
741
00:30:35,734 --> 00:30:38,000
from representing the north
in the finale.
742
00:30:38,000 --> 00:30:39,634
[Eric] Chef Omar,
what are you working on?
743
00:30:39,634 --> 00:30:42,266
I'm making a pudding
called the Mahalabia,
744
00:30:42,266 --> 00:30:42,774
that comes from Egypt.
745
00:30:42,774 --> 00:30:44,166
that comes from Egypt.
746
00:30:44,166 --> 00:30:47,367
It's Buckeye
and tahini pudding.
747
00:30:47,367 --> 00:30:51,266
And then, a root beer
and cherry gastrique.
748
00:30:51,266 --> 00:30:53,600
Tahini and chocolate
play so well together,
749
00:30:53,600 --> 00:30:55,600
and it has a really
nutty flavor.
750
00:30:55,600 --> 00:30:59,533
So, the goal is to accentuate
the peanut butter
and the buckeye.
751
00:31:01,000 --> 00:31:03,867
Being an Ohio native,
I certainly love Buckeyes.
752
00:31:03,867 --> 00:31:05,734
It's a ball of peanut butter
753
00:31:05,734 --> 00:31:07,967
dipped most of the way
into chocolate,
754
00:31:07,967 --> 00:31:09,600
so that really resembles
755
00:31:09,600 --> 00:31:11,600
the seed from the state
tree of Ohio.
756
00:31:11,600 --> 00:31:12,774
I may or may not
have just inhaled
several of those Buckeyes.
757
00:31:12,774 --> 00:31:15,734
I may or may not
have just inhaled
several of those Buckeyes.
758
00:31:15,734 --> 00:31:17,734
That peanut butter is just,
759
00:31:17,734 --> 00:31:19,367
it's just one of my
favorite things
760
00:31:19,367 --> 00:31:23,066
I get a little giddy
when I start talking
about peanut butter.
761
00:31:24,266 --> 00:31:26,166
[Jill] What are you whipping
up over there, man?
762
00:31:26,166 --> 00:31:28,867
-[Omar] Cherry
root beer gastrique.
-Sweet.
763
00:31:28,867 --> 00:31:31,867
[Jill] Being one chef away
from representing the North
764
00:31:31,867 --> 00:31:35,066
is such an incredible feeling,
just to get to this point.
765
00:31:35,066 --> 00:31:37,367
I've been honing my craft
for a long time.
766
00:31:37,367 --> 00:31:38,734
And I came here to win.
767
00:31:38,734 --> 00:31:39,734
[Omar] What are you making?
768
00:31:39,734 --> 00:31:42,266
I might do a, just like,
a layered dessert.
769
00:31:42,266 --> 00:31:42,774
So, I am making
a peanut butter
and jelly parfait.
770
00:31:42,774 --> 00:31:46,367
So, I am making
a peanut butter
and jelly parfait.
771
00:31:46,367 --> 00:31:50,266
I'm doing a root beer
and cherry jelly,
772
00:31:50,266 --> 00:31:52,867
and a Buckeye custard.
773
00:31:52,867 --> 00:31:54,000
For my custard,
774
00:31:54,000 --> 00:31:56,467
I take the peanut butter
out of the Buckeyes
775
00:31:56,467 --> 00:31:57,367
and put it into a pan.
776
00:31:57,367 --> 00:31:59,734
The ice cream
is from the root beer float.
777
00:31:59,734 --> 00:32:01,734
[Ted] Chefs, less than
15 minutes to go.
778
00:32:04,166 --> 00:32:07,166
The North's connection
to the root beer float,
779
00:32:07,166 --> 00:32:09,734
stems from 1893 in Chicago...
780
00:32:09,734 --> 00:32:11,634
was the first soda fountain.
781
00:32:11,634 --> 00:32:12,774
[Alex] You know,
it is so American to me.
782
00:32:12,774 --> 00:32:14,000
[Alex] You know,
it is so American to me.
783
00:32:14,000 --> 00:32:16,166
It's just traditionally
root beer,
784
00:32:16,166 --> 00:32:18,166
with scoops of vanilla
ice cream dropped in there.
785
00:32:18,166 --> 00:32:19,800
I love the froth.
786
00:32:21,634 --> 00:32:25,734
[Omar] I'm using the root beer
and the cherries to make
a gastrique.
787
00:32:25,734 --> 00:32:27,266
I'm hoping that gastrique
will add
788
00:32:27,266 --> 00:32:29,734
a tartness and brightness
and freshness
789
00:32:29,734 --> 00:32:31,367
to counteract
the rich pudding.
790
00:32:31,367 --> 00:32:32,367
Oh, my God.
791
00:32:33,000 --> 00:32:34,367
That is phenomenal.
792
00:32:34,367 --> 00:32:37,367
Winning this competition,
it will open so many doors
793
00:32:37,367 --> 00:32:40,467
for my staff, my team,
my community, my city.
794
00:32:40,467 --> 00:32:42,233
And I'm not gonna
let them down.
795
00:32:43,967 --> 00:32:45,634
Behind.
796
00:32:45,634 --> 00:32:48,266
[Jill] Winning
this competition
would mean a lot of things.
797
00:32:48,266 --> 00:32:50,500
It would validate, you know,
who I am as a chef.
798
00:32:50,500 --> 00:32:52,166
It would really be wonderful
799
00:32:52,166 --> 00:32:54,000
to bring a win home
to Cleveland.
800
00:32:54,000 --> 00:32:56,266
And to be able to say that
I'm a Chopped Champ.
801
00:32:59,066 --> 00:33:00,367
The plan with
the pita chips is,
802
00:33:00,367 --> 00:33:02,000
to have them
as a crunchy element.
803
00:33:02,000 --> 00:33:05,066
And so, I take the pita chips
with a little bit
of olive oil,
804
00:33:05,066 --> 00:33:06,500
brown sugar and cinnamon.
805
00:33:06,500 --> 00:33:08,066
I toss them in the bowl
real quick,
806
00:33:08,066 --> 00:33:10,367
onto a sheet tray
and into the oven.
807
00:33:10,367 --> 00:33:12,233
Five minutes left
on that clock.
808
00:33:14,634 --> 00:33:15,900
[Jill sighs wearily]
809
00:33:17,266 --> 00:33:19,867
So, I go and check my
cherry root beer sauce,
810
00:33:19,867 --> 00:33:21,634
and the glass chiller
isn't cooling it down
811
00:33:21,634 --> 00:33:23,634
fast enough for my liking.
812
00:33:23,634 --> 00:33:26,100
So, Jill has her cherries
and her root beer float mix,
813
00:33:26,100 --> 00:33:27,533
but I think it's just soup.
814
00:33:27,533 --> 00:33:29,367
[Eric] Yeah, there's no way
that's gonna thicken up.
815
00:33:29,367 --> 00:33:31,367
[Alex] I would just throw some
strawberry jam.
816
00:33:31,367 --> 00:33:33,166
Three and a half
minutes left, chefs.
817
00:33:33,166 --> 00:33:35,266
[Jill] I hope this thickens
in time because otherwise,
818
00:33:35,266 --> 00:33:37,600
there's definitely
a possibility,
I may be chopped.
819
00:33:37,600 --> 00:33:41,634
She's not... there's...
there's three minutes left
and she...
820
00:33:41,634 --> 00:33:42,774
[Eric] I just don't know
if she has enough time.
821
00:33:42,774 --> 00:33:43,533
[Eric] I just don't know
if she has enough time.
822
00:33:50,867 --> 00:33:53,367
[Alex] So, Jill has her
cherries and her root beer
float mix
823
00:33:53,367 --> 00:33:54,900
in, on an ice bath,
824
00:33:54,900 --> 00:33:56,533
but I think it's just soup.
825
00:33:56,533 --> 00:33:59,233
-Yeah.
-Yeah, there is no way,
that is gonna thicken up.
826
00:34:00,100 --> 00:34:01,900
[Jill] My cherry jam
is looking thin.
827
00:34:01,900 --> 00:34:03,533
I'm having the same problem
with the custard,
828
00:34:03,533 --> 00:34:04,900
so I use the ice bath
829
00:34:04,900 --> 00:34:06,634
and I cool it down
as fast as possible.
830
00:34:06,634 --> 00:34:08,900
So, I have a little bit more
of a structure to it.
831
00:34:08,900 --> 00:34:09,867
How are you doing, Jill?
832
00:34:09,867 --> 00:34:11,166
[Jill] I'm doing good.
How are you?
833
00:34:11,166 --> 00:34:12,000
[Omar] Doing great.
834
00:34:13,600 --> 00:34:16,367
Orange is the number one
export of Morocco.
835
00:34:16,367 --> 00:34:17,025
I'm adding citrus
to the pita chips
836
00:34:17,025 --> 00:34:18,467
I'm adding citrus
to the pita chips
837
00:34:18,467 --> 00:34:21,600
because it needs
a punch of freshness
838
00:34:21,600 --> 00:34:24,467
and vibrancy
and the oils from the peels
839
00:34:24,467 --> 00:34:26,000
really help cut through,
840
00:34:26,000 --> 00:34:28,266
again, the richness
of the peanut butter.
841
00:34:28,266 --> 00:34:29,533
[Ted] One minute left!
842
00:34:31,266 --> 00:34:34,166
Time is going real
fast at this point.
843
00:34:34,166 --> 00:34:35,900
I'm just starting to
get really anxious,
844
00:34:35,900 --> 00:34:37,233
to get food on the plate.
845
00:34:38,000 --> 00:34:40,900
Is that a $50,000
dessert, chefs?
846
00:34:40,900 --> 00:34:44,000
You're literally down to your
last 20 seconds, chefs.
This is it.
847
00:34:44,000 --> 00:34:45,266
Make it nice, guys. Come on!
848
00:34:45,266 --> 00:34:46,367
All right, chefs.
849
00:34:46,367 --> 00:34:47,025
Final seconds
of the final round.
850
00:34:47,025 --> 00:34:48,233
Final seconds
of the final round.
851
00:34:48,734 --> 00:34:52,800
Ten, nine, eight, seven,
852
00:34:52,800 --> 00:34:56,634
six, five, four, three...
853
00:34:56,634 --> 00:34:58,634
-Finish strong.
-[Ted] Two, one.
854
00:34:59,367 --> 00:35:00,266
Time's up.
855
00:35:00,266 --> 00:35:02,333
-[Eric] Good job, guys.
-[all applauding]
856
00:35:04,533 --> 00:35:06,166
Oh, my God!
I'm so glad this is over.
857
00:35:06,166 --> 00:35:07,800
[chuckling]
This was stressful.
858
00:35:07,800 --> 00:35:09,634
It was more about getting
everything chilled
859
00:35:09,634 --> 00:35:11,800
and just wasn't as cold
as I wanted it to be.
860
00:35:11,800 --> 00:35:14,367
But at this moment
I really want to win.
861
00:35:14,367 --> 00:35:15,800
[Omar] This is a dessert
that I grew up eating.
862
00:35:15,800 --> 00:35:17,025
I've made it numerous times,
so extremely confident.
863
00:35:17,025 --> 00:35:19,000
I've made it numerous times,
so extremely confident.
864
00:35:19,000 --> 00:35:21,066
I hope this dessert will
take me into the finale.
865
00:35:29,166 --> 00:35:31,900
Chef Jill, Chef Omar,
you opened your desert baskets
866
00:35:31,900 --> 00:35:35,066
to find a root beer float,
frozen cherries,
867
00:35:35,734 --> 00:35:38,333
pita chips and Buckeyes.
868
00:35:39,266 --> 00:35:40,800
Chef Omar, what do we have?
869
00:35:40,800 --> 00:35:42,000
Judges, I made for you,
870
00:35:42,000 --> 00:35:45,000
a chocolate
peanut butter Mahalabia
871
00:35:45,000 --> 00:35:47,025
with a pita chip gremolata
872
00:35:47,025 --> 00:35:47,100
with a pita chip gremolata
873
00:35:47,100 --> 00:35:49,367
and a root beer
cherry gastrique.
874
00:35:49,367 --> 00:35:51,367
This is a very traditional
Egyptian dessert
875
00:35:51,367 --> 00:35:54,367
and my mom and grandmother
used to make it for me
all the time,
876
00:35:54,367 --> 00:35:55,867
and I absolutely love it.
877
00:35:56,600 --> 00:35:58,800
I love the tahini,
I love the play.
878
00:35:58,800 --> 00:36:00,467
I love how you
immediately connected it
879
00:36:00,467 --> 00:36:01,867
with something personal.
880
00:36:02,867 --> 00:36:04,533
I loved this gastrique.
881
00:36:04,533 --> 00:36:07,700
I thought it really
tasted purely
882
00:36:07,700 --> 00:36:09,433
of cherries and root beer.
883
00:36:10,367 --> 00:36:12,266
Yeah, the story was great.
884
00:36:12,266 --> 00:36:14,166
I love the intention
behind the dish.
885
00:36:14,166 --> 00:36:15,700
I like this gremolata.
886
00:36:15,700 --> 00:36:17,025
It adds texture and it is
really, really tasty.
887
00:36:17,025 --> 00:36:18,533
It adds texture and it is
really, really tasty.
888
00:36:18,533 --> 00:36:20,600
It's not overly sweet.
889
00:36:20,600 --> 00:36:23,533
But the scale of the dish
is just way off for me.
890
00:36:23,533 --> 00:36:27,266
There is a lot of pudding
versus a little bit
of that crumble.
891
00:36:27,266 --> 00:36:30,166
This is really thick,
like that's really thick.
892
00:36:30,166 --> 00:36:32,700
There's just too much
cornstarch inside that.
893
00:36:32,700 --> 00:36:35,166
You just didn't have that
beautiful texture
894
00:36:35,166 --> 00:36:37,266
that a pudding should have.
895
00:36:37,266 --> 00:36:39,800
-[Ted] Okay, Chef Omar.
Thank you.
-Thank you.
896
00:36:39,800 --> 00:36:41,166
Finally, Chef Jill.
897
00:36:41,166 --> 00:36:44,266
I made you a peanut butter
and jelly parfait.
898
00:36:44,266 --> 00:36:47,025
A tart cherry
and root beer jam.
899
00:36:47,025 --> 00:36:47,266
A tart cherry
and root beer jam.
900
00:36:47,266 --> 00:36:48,433
Peanut Butter custard.
901
00:36:50,634 --> 00:36:53,000
So, I think the cherries
themselves in the root beer,
902
00:36:53,000 --> 00:36:54,800
that jelly, it's delicious.
903
00:36:55,266 --> 00:36:56,800
Your flavors are on point.
904
00:36:56,800 --> 00:36:59,266
But I feel like the biggest
complaint that I have
with this
905
00:36:59,266 --> 00:37:01,367
is the textures themselves.
906
00:37:01,367 --> 00:37:03,000
The custard that
you have here,
907
00:37:03,000 --> 00:37:06,900
it's not cold enough.
It hasn't set properly.
908
00:37:06,900 --> 00:37:08,734
It doesn't have that,
you know, perfect custard,
909
00:37:08,734 --> 00:37:12,100
you put it on your tongue
and it just coats your tongue.
910
00:37:12,100 --> 00:37:16,100
The flavors of this dessert
are really clear
and delicious.
911
00:37:16,100 --> 00:37:17,025
But I feel like we got
the same dessert
from the both of you.
912
00:37:17,025 --> 00:37:19,367
But I feel like we got
the same dessert
from the both of you.
913
00:37:19,367 --> 00:37:22,266
Fundamentally, we got a jam,
we got a pudding.
914
00:37:22,266 --> 00:37:25,166
I don't know
if I think this says,
915
00:37:25,166 --> 00:37:26,367
"I want to win 50 grand,
916
00:37:26,367 --> 00:37:28,433
and crush everybody
else in the country."
917
00:37:30,734 --> 00:37:32,266
I promise you no matter
who you choose,
918
00:37:32,266 --> 00:37:34,500
both of us are capable
of doing better
and we will do that.
919
00:37:34,500 --> 00:37:35,433
Absolutely.
920
00:37:36,634 --> 00:37:39,867
Okay. As always,
all three courses count
921
00:37:39,867 --> 00:37:43,100
as the judges decide
who will advance
to the finale.
922
00:37:43,100 --> 00:37:44,166
Thank you, chefs.
923
00:37:49,467 --> 00:37:50,533
Nice one, Jill.
924
00:37:50,533 --> 00:37:52,800
[Jill] To not push it
to the next level,
925
00:37:52,800 --> 00:37:54,367
you know, that's where
we were both lacking,
926
00:37:54,367 --> 00:37:58,533
and, you know, I think that
we can both do better.
927
00:37:58,533 --> 00:38:00,533
-We will do better.
-[Jill] We will do better.
928
00:38:00,533 --> 00:38:02,367
-Good luck, my friend.
-Good luck.
929
00:38:02,367 --> 00:38:03,333
You got this.
930
00:38:03,333 --> 00:38:07,100
I think we have two horses
in the Northern race.
931
00:38:07,100 --> 00:38:08,734
Neck and neck.
932
00:38:08,734 --> 00:38:09,800
[Alex] In the first round,
933
00:38:09,800 --> 00:38:13,100
Omar really brought the corn
and the egg paste
934
00:38:13,100 --> 00:38:16,533
and the kringle together
in a light way.
935
00:38:16,533 --> 00:38:17,025
But I think he just needed
to jam his all dish together
in a bowl.
936
00:38:17,025 --> 00:38:19,867
But I think he just needed
to jam his all dish together
in a bowl.
937
00:38:19,867 --> 00:38:22,000
He really did bring
amazing flavor
938
00:38:22,000 --> 00:38:23,166
to that little corn salad
939
00:38:23,166 --> 00:38:25,867
that he had with
the baby tomatoes
inside of it.
940
00:38:25,867 --> 00:38:27,734
[Eric] Chef Jill, I mean,
really smart plates
941
00:38:27,734 --> 00:38:29,800
to reinforce that corn
flavor in her Perch.
942
00:38:29,800 --> 00:38:32,266
The cook on the fish,
she handled it beautifully.
943
00:38:32,266 --> 00:38:35,166
But it really had
unrendered bacon
944
00:38:35,166 --> 00:38:37,700
which wasn't really
cooked out.
945
00:38:37,700 --> 00:38:40,734
[Alex] I thought that Jill's
main course embodied
the North.
946
00:38:40,734 --> 00:38:44,467
I thought it was
a picnic plate
after a long winter.
947
00:38:44,467 --> 00:38:47,025
I think if Jill had cooked
her goat more effectively,
948
00:38:47,025 --> 00:38:49,000
I think if Jill had cooked
her goat more effectively,
949
00:38:49,000 --> 00:38:53,000
um, she kind of would have
smoked Omar in that round.
950
00:38:53,000 --> 00:38:54,800
[Eric] But I thought the use
of the deep dish
951
00:38:54,800 --> 00:38:56,734
was probably the best to
make that barbecue sauce
952
00:38:56,734 --> 00:38:59,700
with the the marinara that
was a little bit on the...
953
00:38:59,700 --> 00:39:01,467
on the pizza
itself, delicious.
954
00:39:01,467 --> 00:39:04,266
[Alex] But Omar really got
the grind on
the meat,
955
00:39:04,266 --> 00:39:07,000
which I think was the key
to that goat shoulder.
956
00:39:07,000 --> 00:39:09,000
But the goat that Chef Omar
made was probably
957
00:39:09,000 --> 00:39:10,900
the best application
of that goat.
958
00:39:10,900 --> 00:39:12,900
I mean, in the basket
through all the chefs.
959
00:39:12,900 --> 00:39:15,867
Those potatoes were just such
a disappointment
for both chefs.
960
00:39:15,867 --> 00:39:17,025
But I think Omar undercooked
his potatoes severely
961
00:39:17,025 --> 00:39:19,166
But I think Omar undercooked
his potatoes severely
962
00:39:19,166 --> 00:39:20,700
in that main course round.
963
00:39:20,700 --> 00:39:23,734
Jill presented her dishes
more concisely,
964
00:39:23,734 --> 00:39:25,600
as more cohesive thoughts.
965
00:39:25,600 --> 00:39:28,266
But Omar had bursts
of brilliance,
966
00:39:28,266 --> 00:39:30,100
-mixed with technical errors.
-Sure.
967
00:39:30,100 --> 00:39:31,367
Which one do you pick?
968
00:39:38,500 --> 00:39:40,867
[Omar] I honestly feel
that both of us
are neck and neck.
969
00:39:40,867 --> 00:39:42,700
It's anybody's ball game
right now.
970
00:39:42,700 --> 00:39:44,467
But I know that my
flavors were solid
971
00:39:44,467 --> 00:39:46,233
and I'm very proud
of that fact.
972
00:39:48,000 --> 00:39:50,266
[Jill] Being in this
competition has meant
the world to me.
973
00:39:50,266 --> 00:39:51,800
I can feel the money
in my hands.
974
00:39:51,800 --> 00:39:53,266
I would love to touch it.
975
00:39:53,266 --> 00:39:55,100
So, let's see what happens.
976
00:39:55,100 --> 00:39:58,634
So, whose dish is on
the chopping block?
977
00:40:08,100 --> 00:40:10,266
Chef Jill, you have
been chopped.
978
00:40:10,266 --> 00:40:11,333
Judges.
979
00:40:12,533 --> 00:40:15,367
Chef Jill, first of all,
we loved having you here.
980
00:40:15,367 --> 00:40:17,025
In your appetizer round, Chef,
we really liked the idea
981
00:40:17,025 --> 00:40:17,734
In your appetizer round, Chef,
we really liked the idea
982
00:40:17,734 --> 00:40:19,467
in your succotash
with the perch.
983
00:40:19,467 --> 00:40:21,266
Unfortunately, there was
just too much bacon
984
00:40:21,266 --> 00:40:23,266
and it really overpowered
the rest of your dish.
985
00:40:23,266 --> 00:40:25,000
And then,
finally your dessert round,
986
00:40:25,000 --> 00:40:28,800
there just wasn't
the right temperature
on the custard itself.
987
00:40:28,800 --> 00:40:30,600
And so, we had to chop you.
988
00:40:30,600 --> 00:40:32,367
I understand.
Thank you guys so much.
989
00:40:32,367 --> 00:40:33,634
It was so much fun.
990
00:40:33,634 --> 00:40:34,900
It's such an honor to be here.
991
00:40:34,900 --> 00:40:36,166
I really appreciate it.
992
00:40:36,166 --> 00:40:37,533
-[Alex] It was
an honor to have you.
-[Jill] Thank you.
993
00:40:37,533 --> 00:40:39,867
-Thank you. Good job.
-[all applauding]
994
00:40:42,367 --> 00:40:43,533
[Jill] I'm disappointed.
995
00:40:43,533 --> 00:40:45,800
I could have risen
to the challenge,
996
00:40:45,800 --> 00:40:47,025
but wasn't in the cards
for me this time.
997
00:40:47,025 --> 00:40:48,333
but wasn't in the cards
for me this time.
998
00:40:49,734 --> 00:40:52,000
And that means,
Chef Omar Anani
999
00:40:52,000 --> 00:40:54,000
you are the Chopped champion.
1000
00:40:54,000 --> 00:40:56,900
And you're moving on
to the $50,000 finale
1001
00:40:56,900 --> 00:40:59,000
where you'll face
three other winners
1002
00:40:59,000 --> 00:41:00,266
from across the country.
1003
00:41:00,266 --> 00:41:03,000
Congratulations on another
huge achievement, Chef.
1004
00:41:03,000 --> 00:41:04,734
[all exclaiming]
1005
00:41:05,634 --> 00:41:07,700
-Yes!
-[Ted] Well done.
1006
00:41:07,700 --> 00:41:09,367
Let's go!
1007
00:41:09,367 --> 00:41:11,266
I can't wait to do
this thing again.
1008
00:41:11,266 --> 00:41:13,000
Get that dessert book
out there, Chef.
1009
00:41:13,000 --> 00:41:14,367
-[Omar] All right. For sure.
-[all chuckling]
1010
00:41:14,367 --> 00:41:16,000
Yes, definitively.
1011
00:41:16,000 --> 00:41:17,025
I believe the North
has the best food
in the country.
1012
00:41:17,025 --> 00:41:18,600
I believe the North
has the best food
in the country.
1013
00:41:18,600 --> 00:41:20,333
And I'm ready to show
that in the finale.
1014
00:41:23,800 --> 00:41:26,100
[man] This tournament
is the best of the best.
1015
00:41:26,100 --> 00:41:28,333
We came from all over
but we want the same thing.
1016
00:41:29,166 --> 00:41:31,233
Money, lots and lots of money.
1017
00:41:32,500 --> 00:41:34,000
[GZ] We know that these
chefs can bring it.
1018
00:41:34,000 --> 00:41:35,166
[man] I wouldn't
bet against me.
1019
00:41:35,166 --> 00:41:36,367
He is really rattled.
1020
00:41:36,367 --> 00:41:37,533
This is burned.
1021
00:41:37,533 --> 00:41:40,000
[man] Now, I'm really
feeling scared.
1022
00:41:40,000 --> 00:41:42,066
This is like a slap
in the face.
1023
00:41:43,367 --> 00:41:44,800
[Jill] I think my brain
might explode.
1024
00:41:44,800 --> 00:41:46,100
Gotta recover here.
1025
00:41:46,100 --> 00:41:47,025
You shouldn't be running
around like a chicken
with the head cut off.
1026
00:41:47,025 --> 00:41:48,467
You shouldn't be running
around like a chicken
with the head cut off.
1027
00:41:48,467 --> 00:41:49,467
This is it.
1028
00:41:49,467 --> 00:41:51,000
[man] I'm seeing my chances
of winning this
1029
00:41:51,000 --> 00:41:52,233
slipping through my fingers.
1030
00:41:53,533 --> 00:41:54,800
Everybody breathe with me.