1 00:00:01,166 --> 00:00:02,734 [Ted] 16 elite chefs 2 00:00:02,734 --> 00:00:04,900 from four corners of the country... 3 00:00:05,166 --> 00:00:06,266 North. 4 00:00:06,266 --> 00:00:08,233 [Jill] Good food comes from more than just big cities. 5 00:00:08,367 --> 00:00:09,467 South. 6 00:00:09,467 --> 00:00:11,367 -[man] There is pride on the line. - East. 7 00:00:11,367 --> 00:00:13,367 [woman] I'm an East Coast girl. I got this. 8 00:00:13,367 --> 00:00:15,634 -[Ted] West. -[woman] I'm not afraid of anyone. 9 00:00:15,634 --> 00:00:19,867 This is the most skilled group of chefs that Chopped has ever seen. 10 00:00:19,867 --> 00:00:21,700 [woman] Rising Star Chef of the year. 11 00:00:21,700 --> 00:00:24,166 [man] Three James Beard nominations. 12 00:00:24,166 --> 00:00:25,734 [Hosea] Winner of Top Chef season five. 13 00:00:25,734 --> 00:00:27,166 [Min] Anything that's short of perfection 14 00:00:27,166 --> 00:00:28,867 is just not good enough for me. 15 00:00:28,867 --> 00:00:30,000 [woman] This time, I'm gonna take it all the way. 16 00:00:30,000 --> 00:00:31,500 [woman] This time, I'm gonna take it all the way. 17 00:00:31,500 --> 00:00:35,367 [Ted] With $50,000 and American pride at stake, 18 00:00:35,367 --> 00:00:38,700 this is the Chopped All-American Showdown. 19 00:00:38,700 --> 00:00:40,700 [woman] This person better be gritty. 20 00:00:40,700 --> 00:00:42,600 [Jill] Northerners are tough. They get through everything. 21 00:00:42,600 --> 00:00:45,166 [man] My southern roots are kicking in, like a crazy person. 22 00:00:45,166 --> 00:00:47,500 [Ted] United in their hunger for victory. 23 00:00:47,500 --> 00:00:50,634 I'm about to spread my wings and fly. 24 00:00:50,634 --> 00:00:52,533 [judge] We're not gonna give away 50 grand, 25 00:00:52,533 --> 00:00:53,700 you got to earn it. 26 00:00:53,700 --> 00:00:56,367 [man] You definitely have to crush it or be crushed. 27 00:00:56,367 --> 00:00:57,467 This is not pretty. 28 00:00:57,467 --> 00:00:58,634 So, what are you making? 29 00:00:59,166 --> 00:01:00,000 I don't know what to do. 30 00:01:00,000 --> 00:01:01,867 I don't know what to do. 31 00:01:01,867 --> 00:01:02,967 Oh, my God. 32 00:01:02,967 --> 00:01:04,266 My hands are shaking. 33 00:01:04,266 --> 00:01:06,700 They should have walked into this kitchen ready to go. 34 00:01:06,700 --> 00:01:08,467 -[judges] Oh, no. -Is he gonna make it? 35 00:01:08,467 --> 00:01:09,734 [man] Let's do it, let's do it. 36 00:01:09,734 --> 00:01:12,266 [man] Somebody's going home, make sure it's not you. 37 00:01:18,166 --> 00:01:21,867 [Andy] This tournament is the best of the best from all over the country, 38 00:01:21,867 --> 00:01:26,000 and I'm here to show that Iowa can bring amazing cuisine. 39 00:01:26,000 --> 00:01:28,967 I'm chef and co-owner of Cobble Hill Restaurant and Caucho 40 00:01:28,967 --> 00:01:30,000 in Cedar Rapids, Iowa. 41 00:01:30,000 --> 00:01:30,166 in Cedar Rapids, Iowa. 42 00:01:30,166 --> 00:01:31,967 The North is known for meat and potatoes 43 00:01:31,967 --> 00:01:34,166 and I do do that with a lot more elevated technique. 44 00:01:34,166 --> 00:01:36,100 I was nominated for a James Beard award 45 00:01:36,100 --> 00:01:38,900 and my restaurant was nominated one of the best in Iowa. 46 00:01:41,367 --> 00:01:42,500 I'm gonna win this competition 47 00:01:42,500 --> 00:01:43,600 and you'll see me in the finals 48 00:01:43,600 --> 00:01:45,233 for the best chef in the US. 49 00:01:48,700 --> 00:01:49,867 [Omar] I can't wait to show people 50 00:01:49,867 --> 00:01:51,900 that the best chef comes out of the North. 51 00:01:53,634 --> 00:01:56,700 I'm the chef-owner of Saffron De Twah in Detroit, Michigan. 52 00:01:56,700 --> 00:02:00,000 I serve food inspired by the flavors of Morocco and what I grew up eating. 53 00:02:00,000 --> 00:02:01,266 I serve food inspired by the flavors of Morocco and what I grew up eating. 54 00:02:01,266 --> 00:02:03,867 My restaurant was a James Beard semifinalist 55 00:02:03,867 --> 00:02:05,600 for best new restaurant in the country. 56 00:02:05,600 --> 00:02:07,467 Detroit is the most amazing city. 57 00:02:07,467 --> 00:02:11,066 Such a mixing pot of cuisines, people and food. 58 00:02:11,066 --> 00:02:13,433 I definitely want to bring this one back home to Detroit. 59 00:02:15,867 --> 00:02:17,467 [Karyn] I'm the chef-owner of Myriel 60 00:02:17,467 --> 00:02:18,900 in Saint Paul, Minnesota. 61 00:02:20,967 --> 00:02:24,166 My restaurant was just featured as one of the best restaurants 62 00:02:24,166 --> 00:02:25,900 in the country by Esquire magazine. 63 00:02:27,100 --> 00:02:30,000 I represent the landscape of the North in my food 64 00:02:30,000 --> 00:02:30,467 I represent the landscape of the North in my food 65 00:02:30,467 --> 00:02:34,166 by using highly localized ingredients. 66 00:02:34,166 --> 00:02:35,600 I'm not easily intimidated. 67 00:02:35,600 --> 00:02:38,000 I would love to be the chef representing the North. 68 00:02:39,867 --> 00:02:43,166 [Jill] I wanna to prove that good food comes from more than just big cities. 69 00:02:43,166 --> 00:02:47,166 I am the executive chef and co-owner of Salt, in Lakewood, Ohio. 70 00:02:47,166 --> 00:02:50,467 I've been in the restaurant business for almost 28 years. 71 00:02:50,467 --> 00:02:53,166 I just love the intensity of it. 72 00:02:53,166 --> 00:02:55,967 I was nominated for James Beard award two years in a row, 73 00:02:55,967 --> 00:02:58,433 and listed as one of the top three chefs in Cleveland. 74 00:03:00,500 --> 00:03:01,700 There's a lot to be proud of... 75 00:03:01,700 --> 00:03:04,900 I am here to win and cook my ass off. Period. 76 00:03:07,533 --> 00:03:08,467 Hello, chefs! 77 00:03:08,467 --> 00:03:09,467 -Good Morning. -Hello. 78 00:03:09,467 --> 00:03:12,166 -Hi, Ted. -You are among the very best chefs, 79 00:03:12,166 --> 00:03:13,500 in the Northern United States, 80 00:03:13,500 --> 00:03:16,734 and yet despite all your awards and accolades 81 00:03:16,734 --> 00:03:19,533 you're here to push yourselves to the limit. 82 00:03:19,700 --> 00:03:20,700 Let's go. 83 00:03:20,700 --> 00:03:22,634 -[Karyn] Ready to play and go. -Ready to play. 84 00:03:22,634 --> 00:03:25,634 I've wanted to be a competitor on Chopped for so long, 85 00:03:25,634 --> 00:03:28,100 -and being part of this tournament... -[cheering] 86 00:03:28,100 --> 00:03:30,000 I don't know, I think, my brain might explode. 87 00:03:30,000 --> 00:03:30,100 I don't know, I think, my brain might explode. 88 00:03:30,867 --> 00:03:32,533 Appetizer baskets are in front of you. 89 00:03:38,700 --> 00:03:39,800 Please open them up. 90 00:03:41,100 --> 00:03:44,467 -[Jill laughs] -Ooh! 91 00:03:44,467 --> 00:03:46,367 [Ted] And you got kringle. 92 00:03:46,700 --> 00:03:48,000 This Swedish? 93 00:03:49,166 --> 00:03:51,266 -[Ted] Lake perch. -Oh, yeah! 94 00:03:52,600 --> 00:03:53,500 Very nice. 95 00:03:53,500 --> 00:03:55,867 I've had perch on my menu before. 96 00:03:55,867 --> 00:03:59,700 It's readily accessible and the Great Lakes are full of perch. 97 00:03:59,700 --> 00:04:00,000 -[Ted] Corn on the cob. -Sweet corn. 98 00:04:00,000 --> 00:04:01,533 -[Ted] Corn on the cob. -Sweet corn. 99 00:04:03,500 --> 00:04:05,166 [Karyn] Feels like Minnesota. 100 00:04:05,166 --> 00:04:06,533 My grandma was a corn queen 101 00:04:06,533 --> 00:04:09,266 and corn runs deep in my family. 102 00:04:09,266 --> 00:04:11,500 -Uh. -[Ted] And salted egg yolk paste. 103 00:04:11,500 --> 00:04:12,900 Salted egg yolk paste. 104 00:04:15,066 --> 00:04:16,367 [Ted] Only 20 minutes. 105 00:04:16,367 --> 00:04:18,333 It feels like a really Northern basket. 106 00:04:19,467 --> 00:04:21,000 Clock starts now. 107 00:04:21,000 --> 00:04:22,066 -[Scott] Let's go, chefs. -[Eric] Okay, guys. 108 00:04:22,066 --> 00:04:23,000 [Scott] Let's get it done. 109 00:04:23,000 --> 00:04:26,100 [all clapping] 110 00:04:28,467 --> 00:04:30,000 Judges, each preliminary battle of this All-American Showdown 111 00:04:30,000 --> 00:04:31,634 Judges, each preliminary battle of this All-American Showdown 112 00:04:31,634 --> 00:04:34,266 features elite chefs from the same region. 113 00:04:34,266 --> 00:04:36,734 The winner will come back for the finale. 114 00:04:36,734 --> 00:04:39,867 One of these people is going to be representing the North. 115 00:04:39,867 --> 00:04:42,467 All Beard-nominated chefs as well... 116 00:04:42,467 --> 00:04:44,266 Tremendous amount of skill. 117 00:04:44,266 --> 00:04:46,266 We're expecting world class cooking. 118 00:04:46,266 --> 00:04:48,734 [Eric] I'm just expecting sound technique, right? 119 00:04:48,734 --> 00:04:50,266 These are ingredients that all of these chefs 120 00:04:50,266 --> 00:04:51,734 have definitely worked with before. 121 00:04:51,734 --> 00:04:53,600 So, really I'm just expecting them to just deliver, 122 00:04:53,600 --> 00:04:55,000 really, execution is thus huge. 123 00:04:55,000 --> 00:04:57,967 [Alex] The North doesn't enjoy a really long growing season. 124 00:04:57,967 --> 00:05:00,000 Chefs in the North are used to being resourceful. 125 00:05:00,000 --> 00:05:00,166 Chefs in the North are used to being resourceful. 126 00:05:00,166 --> 00:05:01,867 I wanna see that connection 127 00:05:01,867 --> 00:05:04,066 and the story the chef has to weave 128 00:05:04,066 --> 00:05:05,233 with these ingredients. 129 00:05:07,266 --> 00:05:08,266 All right. 130 00:05:08,266 --> 00:05:11,000 Northern cuisine, really, is about 131 00:05:11,000 --> 00:05:13,467 using whatever you have at your fingertips, 132 00:05:13,467 --> 00:05:17,000 which is sometimes scarce, because of the seasons. 133 00:05:17,000 --> 00:05:19,367 I'm making corn meal fried lake perch 134 00:05:19,367 --> 00:05:21,600 with a lime egg yolk emulsion 135 00:05:21,600 --> 00:05:24,233 and crunchy corn relish. 136 00:05:26,500 --> 00:05:28,467 I grew up just north of the Twin Cities... 137 00:05:28,467 --> 00:05:30,000 Um, but I spent a lot of my time then, 138 00:05:30,000 --> 00:05:30,367 Um, but I spent a lot of my time then, 139 00:05:30,367 --> 00:05:32,634 at my grandparents' small farming town 140 00:05:32,634 --> 00:05:34,634 called Dassel, Minnesota. 141 00:05:34,634 --> 00:05:36,734 I want to win Chopped 142 00:05:36,734 --> 00:05:39,367 to represent the food scene in Minnesota. 143 00:05:39,367 --> 00:05:41,000 The North, North. 144 00:05:41,000 --> 00:05:42,533 -Behind, behind. -[Omar] Heard. 145 00:05:44,166 --> 00:05:45,467 And get to this fish. 146 00:05:45,467 --> 00:05:47,000 A lot of people don't realize it, in the North, 147 00:05:47,000 --> 00:05:50,367 we have the largest community of Arab Americans in the country. 148 00:05:50,367 --> 00:05:53,367 I'm half Egyptian and half Palestinian. 149 00:05:53,367 --> 00:05:54,600 I would describe my food 150 00:05:54,600 --> 00:05:58,367 as a mix of North African flavors. 151 00:05:58,367 --> 00:06:00,000 It's this giant melting pot. 152 00:06:00,000 --> 00:06:00,467 It's this giant melting pot. 153 00:06:00,467 --> 00:06:02,500 Chef Omar, what are you making, Chef? 154 00:06:02,500 --> 00:06:04,734 [Omar] I'm gonna make a grilled corn salad, 155 00:06:04,734 --> 00:06:06,367 some pan-fried lake perch 156 00:06:06,367 --> 00:06:10,166 and I'm using the salted egg yolk and the frosting 157 00:06:10,166 --> 00:06:12,467 to make my Moroccan-style dressing. 158 00:06:12,467 --> 00:06:15,233 Moroccan-style dressing. I like it, Chef. Well done. 159 00:06:16,100 --> 00:06:18,166 [Omar] Once I have a nice char on the corn, 160 00:06:18,166 --> 00:06:21,533 I top it with tomatoes, cilantro, parsley 161 00:06:21,533 --> 00:06:23,533 and charred jalapeno. 162 00:06:23,533 --> 00:06:25,867 Question is always, how much heat to keep? 163 00:06:25,867 --> 00:06:28,166 See if the judges like a little bit of heat. 164 00:06:28,166 --> 00:06:30,000 All these ingredients with the exception of the egg yolk, 165 00:06:30,000 --> 00:06:30,734 All these ingredients with the exception of the egg yolk, 166 00:06:30,734 --> 00:06:32,066 they're Northern ingredients. 167 00:06:32,066 --> 00:06:35,266 The kringle, particularly from Wisconsin, from Dutch settlers, 168 00:06:35,266 --> 00:06:37,500 that made this beautiful kringle Danish. 169 00:06:37,500 --> 00:06:39,467 [Alex] What I don't love is that kringle. 170 00:06:39,467 --> 00:06:42,000 Brings a lot of sugar, corn has sugar. 171 00:06:42,000 --> 00:06:43,533 And so, you're left with a dessert. 172 00:06:43,533 --> 00:06:45,100 [Jill] The challenge with the kringle is that, 173 00:06:45,100 --> 00:06:48,266 it's this sweet flaky dough thing 174 00:06:48,266 --> 00:06:50,467 that you're trying to add to a savory dish. 175 00:06:50,467 --> 00:06:53,467 -What are you thinking? -[Jill] I'm gonna do a succotash. 176 00:06:53,467 --> 00:06:55,367 But I know the ingredients from the North 177 00:06:55,367 --> 00:06:56,533 like the back of my hand, 178 00:06:56,533 --> 00:06:58,700 I really think that I can represent myself 179 00:06:58,700 --> 00:07:00,000 and those ingredients really well. 180 00:07:00,000 --> 00:07:00,233 and those ingredients really well. 181 00:07:01,500 --> 00:07:03,600 Chef Jill, what are you building, Chef? 182 00:07:03,600 --> 00:07:07,967 Um, I may build a little egg yolk paste aioli. 183 00:07:07,967 --> 00:07:10,867 Doing a succotash with the perch. 184 00:07:10,867 --> 00:07:13,266 -I love the idea of a succotash. -I do as well. Yeah. 185 00:07:13,266 --> 00:07:15,467 -[Alex] So American. -[Eric] I do as well, yeah. 186 00:07:15,467 --> 00:07:18,100 The corn, of course, grows throughout the North. 187 00:07:18,100 --> 00:07:20,000 Pickle it, you can vinaigrette with it. 188 00:07:20,000 --> 00:07:22,100 You could just make a roasted corn tray. 189 00:07:22,634 --> 00:07:23,533 [Karyn] Behind. 190 00:07:23,533 --> 00:07:24,800 [Omar and Jill] Heard. 191 00:07:26,867 --> 00:07:29,467 So, I see corn on the cob and I'm actually kind of excited 192 00:07:29,467 --> 00:07:30,000 because corn on the cob is iconic to Iowa cuisine. 193 00:07:30,000 --> 00:07:32,533 because corn on the cob is iconic to Iowa cuisine. 194 00:07:32,533 --> 00:07:36,266 I'm making a salted egg yolk and sweet corn puree 195 00:07:36,266 --> 00:07:39,367 with a tarragon spaetzle and a seared lake perch. 196 00:07:39,367 --> 00:07:41,467 Winning this competition would really show people 197 00:07:41,467 --> 00:07:44,066 that Iowa cuisine is on the map 198 00:07:44,066 --> 00:07:46,166 and I'm proud to represent my state. 199 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. 203 00:07:56,500 --> 00:07:59,867 Lake perch, I mean, when you're talking about a freshwater fish, right? 204 00:07:59,867 --> 00:08:00,000 Mild, delicate. 205 00:08:00,000 --> 00:08:01,533 Mild, delicate. 206 00:08:01,533 --> 00:08:03,533 Because it also cooks very quickly. 207 00:08:03,533 --> 00:08:05,467 Like, it can dry out, whether you're frying it, 208 00:08:05,467 --> 00:08:07,867 whether you're sauteing it, but you can't have it in the pan 209 00:08:07,867 --> 00:08:09,433 for more than, I would say, five minutes. 210 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. 212 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 214 00:08:18,734 --> 00:08:19,900 and it needs that fat. 215 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. 220 00:08:34,867 --> 00:08:37,700 [Omar] As a Northerner, I'm extremely excited to see corn... 221 00:08:37,700 --> 00:08:39,266 For those that want gluten free, 222 00:08:39,266 --> 00:08:41,533 we use masa harina, instead of flour. 223 00:08:41,533 --> 00:08:43,266 So, to accentuates the corn salad, 224 00:08:43,266 --> 00:08:44,867 I'm using masa harina, 225 00:08:44,867 --> 00:08:47,367 which is corn flour and cornstarch on my fish. 226 00:08:47,367 --> 00:08:48,333 [oil sizzling] 227 00:08:51,100 --> 00:08:53,166 [Jill] I season the fish with salt and pepper 228 00:08:53,166 --> 00:08:55,867 and then, I throw it in a bowl with some corn meal 229 00:08:55,867 --> 00:08:58,533 and I do kind of a hard sear because you want it be crispy. 230 00:09:01,467 --> 00:09:04,734 [Andy] I haven't touched the kringle and time is slipping away. 231 00:09:04,734 --> 00:09:06,500 I know I want to make a kringle crouton 232 00:09:06,500 --> 00:09:09,333 because there's not a lot of texture going on in the dish. 233 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. 235 00:09:15,100 --> 00:09:17,266 I just... I can't watch Andy. 236 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.