1
00:00:01,166 --> 00:00:04,634
16 elite chefs from
four corners of the country.
2
00:00:05,166 --> 00:00:06,367
North.
3
00:00:06,367 --> 00:00:08,333
[woman] Good food comes from
more than just big cities.
4
00:00:08,533 --> 00:00:09,467
South.
5
00:00:09,467 --> 00:00:10,734
[man] There's pride
on the line.
6
00:00:10,734 --> 00:00:12,600
-East.
-[woman 2]
I'm an East Coast girl.
7
00:00:12,600 --> 00:00:13,734
I got this.
8
00:00:13,734 --> 00:00:15,500
-[Ted] West.
-[woman 3] I'm not afraid
of anyone.
9
00:00:15,500 --> 00:00:19,867
This is the most skilled
group of chefs that Chopped
has ever seen.
10
00:00:19,867 --> 00:00:21,500
[woman 4] Rising star chef
of the year.
11
00:00:21,500 --> 00:00:24,166
[man 2] Three James Beard
nominations.
12
00:00:24,166 --> 00:00:25,867
[man 3] Winner of
Top Chef Season Five.
13
00:00:25,867 --> 00:00:28,867
[man 4] Anything
that's short of perfection
is not good enough.
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00:00:28,867 --> 00:00:30,000
[woman 5] This time,
I'm gonna take it all the way.
15
00:00:30,000 --> 00:00:31,500
[woman 5] This time,
I'm gonna take it all the way.
16
00:00:31,500 --> 00:00:35,166
[Ted] $50,000 and
American pride at stake.
17
00:00:35,166 --> 00:00:38,634
This is the Chopped
All-American Showdown.
18
00:00:38,634 --> 00:00:40,634
[woman 6] This person
better be gritty.
19
00:00:40,634 --> 00:00:41,700
[woman 7]
Northerners are tough.
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00:00:41,700 --> 00:00:42,634
They get through everything.
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00:00:42,634 --> 00:00:43,700
[man] My Southern roots
are kicking in.
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00:00:43,700 --> 00:00:45,367
Like a crazy person.
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00:00:45,367 --> 00:00:47,500
[Ted] United in their hunger
for victory.
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00:00:47,500 --> 00:00:50,634
I'm about to spread
my wings and fly.
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00:00:50,634 --> 00:00:53,500
[man 5] We're not
gonna give away 50 grand.
You gotta earn it.
26
00:00:53,500 --> 00:00:55,900
[man 6] You definitely have
to crush it or be crushed.
27
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This is not pretty.
28
00:00:57,533 --> 00:00:58,634
So, what are you making?
29
00:00:59,100 --> 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 --> 00:01:02,734
Oh, my God.
32
00:01:02,734 --> 00:01:04,100
My hands are shaking.
33
00:01:04,100 --> 00:01:06,600
They should have walked in
into this kitchen ready to go.
34
00:01:06,600 --> 00:01:08,500
-Oh, no!
-Is he gonna make it?
35
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[man 4] Let's do it,
let's do it.
36
00:01:09,967 --> 00:01:12,500
[man 7] Somebody's going home.
Make sure it's not you.
37
00:01:12,500 --> 00:01:15,533
[exhilarating music playing]
38
00:01:19,467 --> 00:01:21,867
[Austin] Nobody can out-hussle
a Southern boy.
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00:01:21,867 --> 00:01:23,367
Gulf Coast snappers
are the best.
40
00:01:23,367 --> 00:01:25,367
I was born
and raised in Mississippi.
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00:01:25,367 --> 00:01:27,800
And I cook Southern
coastal cuisine.
42
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Bringin' the heat!
43
00:01:30,000 --> 00:01:30,533
Bringin' the heat!
44
00:01:30,533 --> 00:01:34,166
Oysters, shrimp,
all those beautiful seafood
45
00:01:34,166 --> 00:01:35,533
that we get
right off the Gulf.
46
00:01:35,533 --> 00:01:38,266
I went to The
Culinary Institute of America
in New York.
47
00:01:38,266 --> 00:01:42,000
2020, I got a James Beard
nomination for the Best Chef
in the South.
48
00:01:42,000 --> 00:01:44,100
I come from a long line
of Southern chefs.
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00:01:44,100 --> 00:01:45,967
I'm here to prove that
I'm the best chef in the South
50
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and that South is the best
in the world.
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00:01:52,100 --> 00:01:54,634
[Sara] I'm gonna win
because I'm smart,
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00:01:54,634 --> 00:01:58,734
I'm quick and no one knows
Southern food better than me.
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00:01:59,634 --> 00:02:00,000
My food is soulful.
54
00:02:00,000 --> 00:02:02,367
My food is soulful.
55
00:02:02,367 --> 00:02:04,000
It is not just
fried chicken on a plate.
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00:02:04,000 --> 00:02:06,867
It is new and modern
and interesting.
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I don't know that
I've ever had a potato
58
00:02:09,166 --> 00:02:10,600
that's fried that
I didn't like.
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00:02:10,600 --> 00:02:12,600
I've worked at several
Michelin Starred restaurants.
60
00:02:12,600 --> 00:02:15,467
I've cooked at
the James Beard house
representing Kentucky.
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So, I'm excited.
62
00:02:16,734 --> 00:02:18,266
I can like,
feel it in my bones.
63
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I'm ready to start cooking.
Let's go.
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00:02:23,266 --> 00:02:24,867
[Javier] It's gonna
get noisy, guys.
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00:02:24,867 --> 00:02:26,467
I grew up in Mexico City.
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So, I bring a new concept
of what Southern food is.
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So, I bring a new concept
of what Southern food is.
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00:02:31,367 --> 00:02:34,000
I am a chef and owner
of Degust in Houston.
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00:02:34,000 --> 00:02:36,967
We're known for our
14-course tasting menu.
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00:02:36,967 --> 00:02:39,600
And we got one was named
one of the Best
New Restaurants
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00:02:39,600 --> 00:02:41,967
in the country
by Esquire Magazine.
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I wanna show the judges
there is a lot of diversity
in the South.
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00:02:45,166 --> 00:02:47,634
I know that my flavors
will blow them away.
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[Scotley] I am
the best in the South.
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00:02:53,634 --> 00:02:55,266
And I am the
King of the South.
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00:02:56,500 --> 00:02:58,600
I was born in
The Bronx, New York,
77
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and I grew up in Jamaica,
but 16 years ago,
78
00:03:00,000 --> 00:03:01,867
and I grew up in Jamaica,
but 16 years ago,
79
00:03:01,867 --> 00:03:05,533
I took Atlanta by storm.
and that's where I made
my name as a chef.
80
00:03:07,000 --> 00:03:11,367
Atlanta embraced me and took
me in as one of their own.
81
00:03:11,367 --> 00:03:14,100
And I've been featured
in Atlanta Magazine
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in Best New Rising Star Chef.
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00:03:16,734 --> 00:03:18,367
Big up, Jamaica.
84
00:03:18,367 --> 00:03:19,700
Big up, The Bronx.
85
00:03:19,700 --> 00:03:21,367
Big up, ATL.
86
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They call me 'The Wolf'
and you're gonna hear me howl.
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[howling]
88
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King of the South.
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[Ted] Hello, chefs!
90
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-[Austin] Hi, Ted.
-[Scotley] Hello, Ted.
What's going on?
91
00:03:33,367 --> 00:03:37,867
We're excited to have
all of you here for this
All-American Showdown.
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00:03:37,867 --> 00:03:42,066
You four represent
the best of the best from
the American South.
93
00:03:42,066 --> 00:03:44,500
The winner here
will face off in the finale
94
00:03:44,500 --> 00:03:47,867
against three other
champs from different regions
of the country.
95
00:03:47,867 --> 00:03:51,166
Someone's going
to win $50,000
96
00:03:51,166 --> 00:03:52,967
by the time
this tournament is done.
97
00:03:52,967 --> 00:03:54,266
-Nice.
-[Sara] The South
is gonna bring it.
98
00:03:54,266 --> 00:03:57,367
-I feel like--
-[Scotley] Need that 50K
in my pocket right now.
99
00:03:57,367 --> 00:03:58,600
-Right.
-Let's go.
100
00:03:58,600 --> 00:04:00,000
Appetizer round baskets
are your starting blocks.
101
00:04:00,000 --> 00:04:01,266
Appetizer round baskets
are your starting blocks.
102
00:04:01,266 --> 00:04:02,634
[intense music playing]
103
00:04:07,166 --> 00:04:08,433
[Ted] Open 'em.
104
00:04:09,700 --> 00:04:10,700
-Okay.
-[Javier] Oh.
105
00:04:10,700 --> 00:04:12,467
Mm-kay.
106
00:04:12,467 --> 00:04:13,533
-Yeah.
-[Javier] It's like...
107
00:04:14,266 --> 00:04:15,266
Piece of cheese.
108
00:04:15,266 --> 00:04:17,533
[Ted] It's Pimento Cheese
Quick Bread.
109
00:04:17,867 --> 00:04:18,967
Man.
110
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[Ted] You also have
Salty fingers.
111
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Nice and salty.
112
00:04:23,367 --> 00:04:24,967
Red Eye gravy.
113
00:04:24,967 --> 00:04:26,467
[Ted] Red Eye gravy.
114
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Yay, shrimp.
115
00:04:28,166 --> 00:04:29,100
[Ted] Gulf shrimp.
116
00:04:29,867 --> 00:04:30,000
Oh, Gulf shrimp.
I'm digging this.
117
00:04:30,000 --> 00:04:31,600
Oh, Gulf shrimp.
I'm digging this.
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00:04:31,600 --> 00:04:33,166
Are you ready
to show the world
119
00:04:33,166 --> 00:04:37,166
how tasty and sophisticated
Southern cooking can be?
120
00:04:37,166 --> 00:04:38,333
20 minutes.
121
00:04:38,867 --> 00:04:39,967
Clock starts now [claps]
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[judges cheering, clapping]
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[man] Southern charm.
Southern charm.
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00:04:48,166 --> 00:04:50,967
[Alex] This is the Southern
leg of our tournament.
125
00:04:50,967 --> 00:04:53,467
The South is one
that's loaded with history,
126
00:04:53,467 --> 00:04:56,734
and a lot of
the history is expressed
in iconic ingredients.
127
00:04:56,734 --> 00:05:00,000
I think these are chefs that
are high level, high skilled,
128
00:05:00,000 --> 00:05:00,266
I think these are chefs that
are high level, high skilled,
129
00:05:00,266 --> 00:05:03,266
and so, I think
the expectation is
of the highest.
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00:05:03,266 --> 00:05:04,500
Behind, guys. Behind.
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00:05:04,500 --> 00:05:07,367
Alex, Geoffrey, you're joined
by a special guest judge.
132
00:05:07,367 --> 00:05:09,367
Star restaurateur,
Gregory Gourdet.
133
00:05:09,367 --> 00:05:10,467
Welcome, Gregory.
134
00:05:10,467 --> 00:05:11,600
It's an honor to be here.
135
00:05:11,600 --> 00:05:13,100
So, Gregory,
you grew up in New York.
136
00:05:13,100 --> 00:05:14,700
You have a restaurant
in Portland.
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00:05:14,700 --> 00:05:16,467
Do you have an appreciation
for Southern food?
138
00:05:16,467 --> 00:05:20,166
We cannot talk about
American food without talking
about Southern cuisine.
139
00:05:20,166 --> 00:05:22,700
So many amazing American
ingredients have come from--
140
00:05:22,700 --> 00:05:24,166
Africa made their way
to the South.
141
00:05:24,166 --> 00:05:25,867
It's hospitable,
it's delicious.
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00:05:25,867 --> 00:05:27,600
It's lip-smacking.
143
00:05:27,600 --> 00:05:28,500
-[Sara shrieks]
-On your left.
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00:05:28,500 --> 00:05:30,000
[Geoffrey] You know,
25 years ago,
145
00:05:30,000 --> 00:05:30,166
[Geoffrey] You know,
25 years ago,
146
00:05:30,166 --> 00:05:32,066
we wouldn't know
what to expect from the South.
147
00:05:32,066 --> 00:05:34,734
United States is such
a melting pot now, food wise.
148
00:05:34,734 --> 00:05:36,367
So, we can expect anything.
149
00:05:36,367 --> 00:05:37,634
From Vietnamese.
150
00:05:37,634 --> 00:05:39,266
From true Southern.
151
00:05:39,266 --> 00:05:40,700
From modern Mexican.
152
00:05:40,700 --> 00:05:42,166
Feel the pressure.
153
00:05:42,166 --> 00:05:43,867
I'm born and raised
in Mexico City
154
00:05:43,867 --> 00:05:47,500
but I've lived in Houston
for 12 years now.
155
00:05:47,500 --> 00:05:51,467
My style of cooking is a blend
of Mexican meets Southern.
156
00:05:51,467 --> 00:05:54,433
So, I'm making
Gulf Shrimp Aguachile.
157
00:05:54,867 --> 00:05:56,000
Cucumber.
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Tomatillos.
159
00:05:57,000 --> 00:05:58,333
Parsley, cilantro.
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00:05:59,000 --> 00:06:00,000
And orange juice, lime juice.
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And orange juice, lime juice.
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00:06:01,000 --> 00:06:02,967
[whirring]
163
00:06:02,967 --> 00:06:06,367
I taste the Red Eye Gravy and
oh, I can taste this coffee.
164
00:06:06,367 --> 00:06:09,734
So, I decided to use it
just to season the Aguachile.
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[whirring]
166
00:06:12,967 --> 00:06:14,166
Oh, wow.
167
00:06:14,166 --> 00:06:17,266
[Alex] In that Red Eye
gravy rub, we have lots
of coffee notes.
168
00:06:17,266 --> 00:06:20,867
Traditionally,
the Red Eye gravy mix is made
from ham drippings.
169
00:06:20,867 --> 00:06:22,700
And coffee,
those are very distinctive.
170
00:06:22,700 --> 00:06:24,367
[Gregory] That's umami.
That's--
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00:06:24,367 --> 00:06:26,500
That's your perfect
seasoning right there.
172
00:06:26,500 --> 00:06:27,867
Tastes like coffee.
173
00:06:27,867 --> 00:06:29,000
What would you do?
174
00:06:29,000 --> 00:06:30,000
I'd make the shrimp
probably the star of the dish.
175
00:06:30,000 --> 00:06:30,867
I'd make the shrimp
probably the star of the dish.
176
00:06:30,867 --> 00:06:34,367
Have that Red Eye gravy
as a, maybe a seasoning
for that shrimp.
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00:06:34,367 --> 00:06:35,700
[Austin] Red Eye gravy.
178
00:06:35,700 --> 00:06:39,600
It's what you ate
in a diner, while your grandma
smoked cigarettes
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00:06:39,600 --> 00:06:41,433
[chuckles]
180
00:06:42,000 --> 00:06:43,600
Goes great with shrimp.
181
00:06:43,600 --> 00:06:46,166
Oh, nice, beautiful shrimp.
182
00:06:46,166 --> 00:06:48,166
So, I'm making
Red Eye Gravy
183
00:06:48,166 --> 00:06:50,467
New Orleans-style
Barbeque Shrimp
184
00:06:50,467 --> 00:06:52,100
with Sauteed Salty Fingers.
185
00:06:53,367 --> 00:06:56,100
This is the most
elite tournament that Chopped
has ever done.
186
00:06:56,100 --> 00:06:58,867
And I've got three
other competitors
187
00:06:58,867 --> 00:07:00,000
that are, you know,
of the highest caliber,
188
00:07:00,000 --> 00:07:02,166
that are, you know,
of the highest caliber,
189
00:07:02,166 --> 00:07:03,533
and there's pride on the line.
190
00:07:03,533 --> 00:07:06,500
And money.
Lots and lots of money.
191
00:07:06,500 --> 00:07:08,266
So, I've got a little
something up my sleeve,
192
00:07:08,266 --> 00:07:09,634
but I don't wanna
say it out loud yet first,
193
00:07:09,634 --> 00:07:11,467
'cause I don't want
these guys to hear me.
194
00:07:11,634 --> 00:07:13,000
[laughs]
195
00:07:13,000 --> 00:07:14,533
[Sara] I'm the only
female competing,
196
00:07:14,533 --> 00:07:16,734
but I'm not
usually intimidated.
197
00:07:16,734 --> 00:07:19,467
I got two little girls -
Hazel and Lula,
198
00:07:19,467 --> 00:07:23,734
and I wanna show my girls that
you can do whatever you want,
199
00:07:23,734 --> 00:07:26,233
and not a single man
can stand in your way.
200
00:07:27,166 --> 00:07:28,166
Sara
201
00:07:28,166 --> 00:07:29,100
Yes, sir?
202
00:07:29,100 --> 00:07:30,000
What do you got
coming up for us?
203
00:07:30,000 --> 00:07:30,266
What do you got
coming up for us?
204
00:07:30,266 --> 00:07:32,166
So, I think I'm gonna do
a little breakfast.
205
00:07:32,166 --> 00:07:33,634
-That's what like my mother--
-Breakfast?
206
00:07:33,634 --> 00:07:36,700
Yeah, my mother-- We always
had breakfast for supper.
207
00:07:36,700 --> 00:07:37,600
You know?
208
00:07:37,600 --> 00:07:39,700
That is a great idea.
Go with it.
209
00:07:39,700 --> 00:07:41,634
[Sara] Making
a breakfast-inspired
210
00:07:41,634 --> 00:07:44,533
Red Eye Gulf Shrimp
with Poached Eggs.
211
00:07:45,734 --> 00:07:48,467
So, this Quick Bread
is essentially...
212
00:07:48,467 --> 00:07:50,967
Cornbread
with Pimento cheese in it.
213
00:07:50,967 --> 00:07:53,700
And nothing's better than
brown and butter croutons.
214
00:07:53,700 --> 00:07:55,533
So I'm gonna fry
this quick bread up.
215
00:07:57,867 --> 00:07:59,066
Behind.
216
00:07:59,066 --> 00:08:00,000
Time is flying already.
217
00:08:00,000 --> 00:08:01,166
Time is flying already.
218
00:08:01,166 --> 00:08:03,700
Pimento Cheese Quick Bread
is very Southern,
219
00:08:03,700 --> 00:08:06,867
and I'm thinkin'
Red Eye gravy
220
00:08:06,867 --> 00:08:10,467
mixed with Quick Bread would
make a great sauce.
221
00:08:10,467 --> 00:08:14,000
So I'm making
Pimento Red Eye Gravy
222
00:08:14,000 --> 00:08:16,900
and New Orleans-style
Barbeque Shrimp.
223
00:08:17,700 --> 00:08:19,367
Let's get this on.
224
00:08:19,367 --> 00:08:20,734
We gotta go, we gotta go.
225
00:08:20,734 --> 00:08:21,867
Come on/
226
00:08:21,867 --> 00:08:25,166
I wasn't born in the South
but I moved to Atlanta,
227
00:08:25,166 --> 00:08:27,166
um, just for a different life.
228
00:08:27,166 --> 00:08:30,000
I've worked my way
from the bottom to the top.
229
00:08:30,000 --> 00:08:30,367
I've worked my way
from the bottom to the top.
230
00:08:30,367 --> 00:08:34,700
For them embracing me, I feel
like I owe the South this win.
231
00:08:34,700 --> 00:08:35,867
How's everybody looking?
232
00:08:35,867 --> 00:08:37,000
Looking good.
233
00:08:37,000 --> 00:08:37,967
Good, good, good.
234
00:08:37,967 --> 00:08:39,367
[Javier] So I'm starting
with these ones.
235
00:08:41,000 --> 00:08:43,266
[Geoffrey] Javier looks
very nervous.
236
00:08:43,266 --> 00:08:44,467
He hasn't cooked a thing.
237
00:08:44,467 --> 00:08:46,000
He just has a aguachile.
238
00:08:46,000 --> 00:08:48,266
[Javier] I'm not cooking
the shrimp over hit.
239
00:08:48,266 --> 00:08:53,367
I'm cooking them in the acidic
broth of the aguachiles.
240
00:08:53,367 --> 00:08:56,500
De-veining and peeling
the shrimp as fast as I can
241
00:08:56,500 --> 00:08:59,600
'cause I look at the clock and
it's only nine minutes to go.
242
00:08:59,600 --> 00:09:00,000
Less than nine minutes, chef.
Nine minutes.
243
00:09:00,000 --> 00:09:02,166
Less than nine minutes, chef.
Nine minutes.
244
00:09:02,166 --> 00:09:03,266
Behind.
245
00:09:03,266 --> 00:09:06,734
[Austin] I won the King
of American Seafood in 2021.
246
00:09:06,734 --> 00:09:08,600
Shrimp is in my wheelhouse.
247
00:09:08,600 --> 00:09:11,100
So, you know,
if I got chopped for...
248
00:09:11,100 --> 00:09:12,700
undercooked
or overcooked shrimp
249
00:09:12,700 --> 00:09:15,967
I don't know that I'm gonna be
able to go back to Biloxi.
250
00:09:15,967 --> 00:09:18,700
The Quick Bread reminds me
a lot of cornbread.
251
00:09:18,700 --> 00:09:21,867
So I think that, you know,
it's gonna work for
Quick Bread Hoe Cakes.
252
00:09:21,867 --> 00:09:22,734
[Geoffrey] Hey, Austin.
253
00:09:22,734 --> 00:09:23,867
How is it going?
254
00:09:23,867 --> 00:09:25,467
My Southern roots
are kicking in.
255
00:09:25,467 --> 00:09:26,700
[Geoffrey] Good.
256
00:09:26,700 --> 00:09:28,266
Don't stick.
257
00:09:28,266 --> 00:09:30,000
[Sara] And I'm making
a poached egg
to go with my dish.
258
00:09:30,000 --> 00:09:31,266
[Sara] And I'm making
a poached egg
to go with my dish.
259
00:09:31,266 --> 00:09:33,100
Poaching eggs can be risky
260
00:09:33,100 --> 00:09:34,734
because it's such
a delicate process,
261
00:09:34,734 --> 00:09:38,333
but I think this will pull
my entire dish together.
262
00:09:39,100 --> 00:09:40,900
Less than five minutes
to go, chefs.
263
00:09:42,166 --> 00:09:44,367
Okay.
Let's get this shrimp.
264
00:09:44,367 --> 00:09:45,634
I'm cooking the shrimps.
265
00:09:46,700 --> 00:09:49,367
Hit a little bit of
Worcestershire sauce,
266
00:09:49,367 --> 00:09:53,367
-smoked paprika
and cayenne pepper.
-[pan sizzling]
267
00:09:53,367 --> 00:09:55,600
All right, let's go.
268
00:09:55,600 --> 00:10:00,000
I'm looking over Javier
and I'm seeing that he's just
now peeling his shrimp.
269
00:10:00,000 --> 00:10:00,867
I'm looking over Javier
and I'm seeing that he's just
now peeling his shrimp.
270
00:10:00,867 --> 00:10:02,266
Behind.
271
00:10:02,266 --> 00:10:04,367
[Alex] Three minutes left!
Three!
272
00:10:04,367 --> 00:10:05,734
[Javier] Heard three minutes.
273
00:10:05,734 --> 00:10:08,367
I realized that I really
need to hurry up.
274
00:10:08,367 --> 00:10:10,867
I honestly feel overwhelmed.
I really do.
275
00:10:10,867 --> 00:10:12,734
[Javier] I'm cutting it
very close.
276
00:10:12,734 --> 00:10:16,333
If you're gonna cook
something, now's the time!
277
00:10:25,000 --> 00:10:26,166
We have three minutes
left on the clock,
278
00:10:26,166 --> 00:10:27,867
Javier has only
butterflied his shrimps.
279
00:10:27,867 --> 00:10:29,467
He hasn't cooked them.
280
00:10:29,467 --> 00:10:30,800
Three minutes left!
281
00:10:30,800 --> 00:10:31,734
Three!
282
00:10:32,166 --> 00:10:33,800
Three minutes hurts.
283
00:10:33,800 --> 00:10:35,600
[Javier] I really need
to hurry up.
284
00:10:35,600 --> 00:10:40,634
So, I'm pouring
the aguachile on the shrimp
for it to start cooking.
285
00:10:41,800 --> 00:10:43,000
Right behind.
286
00:10:43,000 --> 00:10:44,533
[Javier] I want to
add some crunch.
287
00:10:44,533 --> 00:10:49,600
So I fry some tortillas
and coat them in the Pimento
cheese crumble.
288
00:10:49,600 --> 00:10:50,494
Salty fingers, they have
these nice crisp,
289
00:10:50,494 --> 00:10:51,800
Salty fingers, they have
these nice crisp,
290
00:10:51,800 --> 00:10:55,533
a little salinity in them,
and I think they're delicious
on their own.
291
00:10:56,166 --> 00:10:57,800
[Alex] Push, push, push.
292
00:10:57,800 --> 00:11:01,166
[Austin] Salty fingers
is something that grows
wild on the beach.
293
00:11:01,166 --> 00:11:04,000
So I can give them just
like a little rough chop.
294
00:11:04,000 --> 00:11:05,467
[Geoffrey] This is where
you get your brush out
295
00:11:05,467 --> 00:11:06,967
and sign the painting.
296
00:11:07,634 --> 00:11:09,467
[Ted] We are under
two minutes.
297
00:11:09,467 --> 00:11:12,000
I don't see anybody
remotely near finishing,
298
00:11:12,000 --> 00:11:14,533
and the person that's really
worrying me is Scot.
299
00:11:14,533 --> 00:11:18,000
[Scotley] With my
salty fingers, I'm going for
fried texture.
300
00:11:18,000 --> 00:11:20,100
Like if it was fried pickles.
301
00:11:20,100 --> 00:11:20,494
In the fryer, we shall go.
302
00:11:20,494 --> 00:11:22,533
In the fryer, we shall go.
303
00:11:22,533 --> 00:11:24,100
One minute, chefs1
304
00:11:24,100 --> 00:11:26,900
[Sara] Salty fingers,
don't wanna put them
just straight on the plate.
305
00:11:26,900 --> 00:11:30,900
So I marinate my
Salt fingers with a little
lemon juice and basil.
306
00:11:30,900 --> 00:11:32,900
I'm looking around
at my competitors,
307
00:11:32,900 --> 00:11:35,367
and they all seem
pretty frazzled.
308
00:11:35,367 --> 00:11:38,266
And I feel... um, pretty calm.
309
00:11:39,367 --> 00:11:40,634
Let's do this [claps]
310
00:11:40,634 --> 00:11:42,000
[Ted] Tick-tock!
311
00:11:42,000 --> 00:11:43,333
Almost done!
312
00:11:43,634 --> 00:11:44,634
Ten.
313
00:11:44,634 --> 00:11:45,634
Nine.
314
00:11:45,634 --> 00:11:46,634
Eight.
315
00:11:46,634 --> 00:11:47,634
Seven.
316
00:11:47,634 --> 00:11:48,533
Six.
317
00:11:48,533 --> 00:11:49,634
Five.
318
00:11:49,634 --> 00:11:50,494
Four.
319
00:11:50,494 --> 00:11:50,634
Four.
320
00:11:50,634 --> 00:11:51,634
Three.
321
00:11:51,634 --> 00:11:52,634
Two.
322
00:11:52,634 --> 00:11:53,734
One.
323
00:11:54,166 --> 00:11:55,467
-Time's up.
-Whoo!
324
00:11:55,467 --> 00:11:56,867
-[all applauding]
-That was quick.
[continues indistinctly]
325
00:11:56,867 --> 00:11:58,867
-[Ted] Good job.
-Bring it on for the South.
326
00:11:58,867 --> 00:12:00,100
[Ted] Good job.
327
00:12:00,100 --> 00:12:02,166
-Nice job, you guys.
-Good job, guys.
328
00:12:02,166 --> 00:12:04,100
-Take that,
-[Sara chuckles, claps]
329
00:12:04,100 --> 00:12:05,100
Looks amazing.
330
00:12:05,100 --> 00:12:06,533
I thought I was gonna
have more time.
331
00:12:06,533 --> 00:12:09,467
I'm worried that I didn't
cook the shrimp enough.
332
00:12:09,467 --> 00:12:10,900
[Austin] I felt good
about the shrimp.
333
00:12:10,900 --> 00:12:13,100
So, hopefully they're
cooked almost perfect
334
00:12:13,100 --> 00:12:16,000
or I'm gonna have some
angry people to answer to
[laughs] back at home!
335
00:12:16,000 --> 00:12:17,533
[intense music playing]
336
00:12:24,634 --> 00:12:27,100
[Ted] Chefs, you have arrived
at the chopping block.
337
00:12:27,100 --> 00:12:29,266
We just watched
four decorated chefs
338
00:12:29,266 --> 00:12:30,700
make appetizers using
339
00:12:30,700 --> 00:12:32,467
Pimento cheese Quick Bread.
340
00:12:32,467 --> 00:12:33,867
Salty fingers.
341
00:12:33,867 --> 00:12:35,166
Red Eye gravy.
342
00:12:35,166 --> 00:12:37,000
And Gulf shrimp.
343
00:12:37,000 --> 00:12:38,700
So, Sara, tell us
what you made.
344
00:12:38,700 --> 00:12:39,867
I have for you guys.
345
00:12:39,867 --> 00:12:42,166
A little Red Eye-Gulf Shrimp.
346
00:12:42,166 --> 00:12:43,600
Poached egg.
347
00:12:43,600 --> 00:12:44,900
Brown butter croutons.
348
00:12:44,900 --> 00:12:48,333
Crispy bacon
and basil Salty fingers.
349
00:12:49,000 --> 00:12:50,333
[suspenseful music playing]
350
00:12:52,367 --> 00:12:54,634
I think if you were
to have a cooking class
351
00:12:54,634 --> 00:12:58,433
and they said, "We're gonna
make croutons, poached eggs,
bacon and shrimp."
352
00:13:00,166 --> 00:13:01,700
You'll get A's in all of it.
353
00:13:01,700 --> 00:13:04,634
Everything is cooked
perfectly on the plate,
hands down.
354
00:13:04,634 --> 00:13:05,634
Thank you.
355
00:13:06,467 --> 00:13:07,900
I like everything you chose.
356
00:13:07,900 --> 00:13:11,467
I think it's curated
by somebody who really knows
what delicious is.
357
00:13:11,467 --> 00:13:13,467
But the only thing I might
want more would be like,
358
00:13:13,467 --> 00:13:15,467
maybe a splash of vinegar.
359
00:13:15,467 --> 00:13:18,000
Feels little bit like
a beautiful bouquet of flowers
360
00:13:18,000 --> 00:13:20,494
and I want you to just...
put it in a vase.
361
00:13:20,494 --> 00:13:20,634
and I want you to just...
put it in a vase.
362
00:13:20,900 --> 00:13:22,266
Thanks.
363
00:13:22,266 --> 00:13:25,634
I was kinda curious
about how this Pimento Bread
would toast up,
364
00:13:25,634 --> 00:13:29,000
'cause it's so fatty
in itself and they just make
these really light,
365
00:13:29,000 --> 00:13:31,100
crispy croutons
which is super delicious.
366
00:13:31,100 --> 00:13:35,000
It's just missing
a little bit of acid just to
tie it all together.
367
00:13:35,000 --> 00:13:37,734
Sara, so why do you think
you should be the chef
that reps the South?
368
00:13:37,734 --> 00:13:40,100
Number one: There's just
one girl up here.
369
00:13:40,100 --> 00:13:43,467
-[laughing]
-Like, I'm gonna win it for
all the ladies in the South.
370
00:13:43,467 --> 00:13:44,900
[Ted] Chef Sara, thank you.
371
00:13:44,900 --> 00:13:46,533
Javier, what did you create?
372
00:13:46,533 --> 00:13:47,700
I made um...
373
00:13:47,700 --> 00:13:49,634
A little Gulf Shrimp
Aguachile.
374
00:13:49,634 --> 00:13:50,494
I used a coffee gravy
in the Aguachile itself.
375
00:13:50,494 --> 00:13:52,900
I used a coffee gravy
in the Aguachile itself.
376
00:13:52,900 --> 00:13:56,100
And I didn't wanna touch...
the Salty fingers
377
00:13:56,100 --> 00:13:58,967
I think they bring
the salinity
that the dish needs.
378
00:14:00,734 --> 00:14:01,634
I like it.
379
00:14:01,634 --> 00:14:03,100
I think this is very light.
380
00:14:03,100 --> 00:14:04,367
The Gulf shrimp was sweet.
381
00:14:04,367 --> 00:14:06,634
The Salty fingers
are juicy and salty,
382
00:14:06,634 --> 00:14:10,467
and the Aguachile really
brings those two ingredients
383
00:14:10,467 --> 00:14:14,533
really together in a way
that just makes me wanna keep
eating and eating.
384
00:14:15,367 --> 00:14:17,266
[Gregory] But the shrimp
felt very, very raw.
385
00:14:17,266 --> 00:14:20,266
If you had given it
just a few more minutes
in your Aguachile,
386
00:14:20,266 --> 00:14:20,494
it would have helped
the texture quite a bit.
387
00:14:20,494 --> 00:14:21,734
it would have helped
the texture quite a bit.
388
00:14:22,166 --> 00:14:23,166
Understood.
389
00:14:23,900 --> 00:14:26,700
Yeah, it sort of reads
a soggy raw bite.
390
00:14:26,700 --> 00:14:28,367
Okay.
391
00:14:28,367 --> 00:14:31,433
But it's very inventive
and I like what you did with
the exception of this shrimp.
392
00:14:31,867 --> 00:14:33,467
Thank you very much.
393
00:14:33,467 --> 00:14:36,367
Why are you the best chef
to represent the South?
394
00:14:36,367 --> 00:14:38,533
I think I'm the best chef
to represent the South
395
00:14:38,533 --> 00:14:41,533
'cause I'm not your...
average Southern I guess?
396
00:14:41,533 --> 00:14:44,533
And I think the South
is a melting pot.
397
00:14:44,533 --> 00:14:46,367
I think there's
different cultures,
398
00:14:46,367 --> 00:14:47,900
different cuisines,
different styles
399
00:14:47,900 --> 00:14:50,494
As different people
migrate to the different parts
of the country
400
00:14:50,494 --> 00:14:50,900
As different people
migrate to the different parts
of the country
401
00:14:50,900 --> 00:14:53,100
our different cultures
become part of that area.
402
00:14:53,100 --> 00:14:56,734
So I wanted to send respect
and honored to have your food.
403
00:14:57,800 --> 00:14:59,000
Chef Scotley.
404
00:14:59,000 --> 00:15:01,533
I have my New Orleans-style
Barbeque Shrimp.
405
00:15:01,533 --> 00:15:04,000
Served with a Pimento
Red Eye Gravy,
406
00:15:04,000 --> 00:15:06,734
and some Crispy Salty fingers.
407
00:15:10,000 --> 00:15:12,467
Scotley, you've created
some really great flavors
408
00:15:12,467 --> 00:15:13,800
The shrimp are juicy.
409
00:15:13,800 --> 00:15:16,166
The spice mix around them,
it's like a little bit of heat
410
00:15:16,166 --> 00:15:19,734
And that gravy is like
a really nice touch.
411
00:15:19,734 --> 00:15:20,494
[Geoffrey] This is really
a beautiful dish.
412
00:15:20,494 --> 00:15:21,166
[Geoffrey] This is really
a beautiful dish.
413
00:15:21,166 --> 00:15:23,266
The shrimp
are cooked expertly.
414
00:15:23,266 --> 00:15:25,367
The only thing I'll critique
I think that Red Eye gravy
415
00:15:25,367 --> 00:15:27,166
got reduced and
brought down too much.
416
00:15:27,166 --> 00:15:29,734
'cause I'm getting
a very heavy bitterness.
417
00:15:30,734 --> 00:15:33,166
So I think that sunk
the dish a little for me,
418
00:15:33,166 --> 00:15:35,166
but it was a really clever
use of the ingredients.
419
00:15:35,634 --> 00:15:36,800
Thank you, chef.
420
00:15:36,800 --> 00:15:38,266
Chef, what would
it mean to you
421
00:15:38,266 --> 00:15:40,734
winning Chopped
representing the South?
422
00:15:40,734 --> 00:15:44,634
[Scotley] I was born in
The Bronx, New York
and then moved to Atlanta.
423
00:15:44,634 --> 00:15:48,467
Winning Chopped means
Inner city kids...
424
00:15:48,467 --> 00:15:50,494
Um, and which,
you know, I represent--
425
00:15:50,494 --> 00:15:50,600
Um, and which,
you know, I represent--
426
00:15:50,600 --> 00:15:52,600
For as long
as you set your goals,
427
00:15:52,600 --> 00:15:54,266
you can accomplish
anything in life.
428
00:15:55,266 --> 00:15:56,467
Finally, Chef Austin.
429
00:15:56,467 --> 00:15:59,533
So, I did a New Orleans-style
Barbeque Shrimp.
430
00:15:59,533 --> 00:16:03,533
With a Quick Bread Hoe Cake
and Sauteed Salty fingers.
431
00:16:07,467 --> 00:16:10,467
Austin, I think the shrimp is
really, really nicely cooked.
432
00:16:10,467 --> 00:16:13,000
It pops, it's juicy,
it's tender.
433
00:16:13,000 --> 00:16:14,166
Thank you so much.
434
00:16:14,166 --> 00:16:15,867
Can you tell me a little bit
how you made your hoe cake?
435
00:16:15,867 --> 00:16:18,467
I took the Quick Bread,
I blitzed it up,
436
00:16:18,467 --> 00:16:20,494
added in corn meal,
buttermilk, flour, egg,
437
00:16:20,494 --> 00:16:21,533
added in corn meal,
buttermilk, flour, egg,
438
00:16:21,533 --> 00:16:23,166
and then ,I did it in
a cast iron pan.
439
00:16:23,166 --> 00:16:24,867
If anybody doesn't know
what a hoe cake is,
440
00:16:24,867 --> 00:16:27,166
it's something that was
made out in the field,
441
00:16:27,166 --> 00:16:30,367
while workers were working
and then they would take a hoe
442
00:16:30,367 --> 00:16:33,367
and put it over the fire
and cook right on it.
443
00:16:33,367 --> 00:16:36,533
I think that you took
the Pimento cheese bread
444
00:16:36,533 --> 00:16:38,467
and that,
you turned it into this.
445
00:16:38,467 --> 00:16:41,100
That's the kind of gameplay...
446
00:16:41,100 --> 00:16:42,467
...that really takes you far.
447
00:16:42,467 --> 00:16:44,867
-Right.
-[Alex] Because
it's unrecognizable.
448
00:16:44,867 --> 00:16:47,000
But it's unmistakable
at the same time
449
00:16:47,000 --> 00:16:48,734
and that's really good stuff.
450
00:16:49,533 --> 00:16:50,494
[Geoffrey] Yeah,
the concept is great.
451
00:16:50,494 --> 00:16:51,266
[Geoffrey] Yeah,
the concept is great.
452
00:16:51,266 --> 00:16:55,533
But it's a little too big
for the shrimp that you put
on top of it.
453
00:16:55,734 --> 00:16:56,734
Right.
454
00:16:56,734 --> 00:16:57,900
The other issue there is that
455
00:16:57,900 --> 00:16:59,734
I'm getting corn meal
that's raw.
456
00:17:00,900 --> 00:17:03,000
[Ted] All right.
One round done.
457
00:17:03,000 --> 00:17:04,867
Thank you, chefs.
458
00:17:04,867 --> 00:17:07,867
Geoffrey mentioned that
the hoe cake was maybe
a little dense.
459
00:17:07,867 --> 00:17:10,734
But I think that I probably
showcased the South the best.
460
00:17:11,634 --> 00:17:13,166
[Scotley] I have
my eye on Sara because
461
00:17:13,166 --> 00:17:15,166
she knows how
to cook her ass off.
462
00:17:15,166 --> 00:17:17,266
But I'm feeling
very confident in my dish.
463
00:17:17,266 --> 00:17:18,166
Ready to move on.
464
00:17:18,166 --> 00:17:19,367
I feel confident.
465
00:17:19,367 --> 00:17:20,494
Today, I'm gonna show
those boys how to cook.
466
00:17:20,494 --> 00:17:21,734
Today, I'm gonna show
those boys how to cook.
467
00:17:21,734 --> 00:17:23,734
[intense music playing]
468
00:17:35,367 --> 00:17:39,100
So, whose dish is
on the chopping block?
469
00:17:39,100 --> 00:17:41,066
[suspenseful music playing]
470
00:17:49,166 --> 00:17:50,367
[Ted] Chef Javier.
471
00:17:50,367 --> 00:17:51,266
You've been chopped.
472
00:17:51,266 --> 00:17:52,634
Judges.
473
00:17:52,634 --> 00:17:55,066
Javier, we love how
you brought your culture
into this competition,
474
00:17:55,066 --> 00:17:58,533
but unfortunately,
we felt your Gulf shrimp
was very undercooked.
475
00:17:58,533 --> 00:18:01,266
And so, we had to chop you.
476
00:18:01,266 --> 00:18:01,842
Thank you.
Thank you for the opportunity.
477
00:18:01,842 --> 00:18:04,066
Thank you.
Thank you for the opportunity.
478
00:18:04,066 --> 00:18:05,867
Thank you for
being with us, chef.
479
00:18:05,867 --> 00:18:07,467
-Bring it home, okay?
-[Scotley]
Nice meeting you, boss.
480
00:18:09,166 --> 00:18:10,367
[Javier] I really
wanted to win
481
00:18:10,367 --> 00:18:12,867
but I think that
I'm leaving here with
482
00:18:12,867 --> 00:18:15,433
great experiences
to show my grandkids one day.
483
00:18:18,500 --> 00:18:19,600
Chef Austin.
484
00:18:19,600 --> 00:18:20,600
Chef Sara.
485
00:18:20,600 --> 00:18:21,700
Chef Scotley.
486
00:18:21,700 --> 00:18:24,367
How are you gonna step up
your game in Round Two?
487
00:18:24,367 --> 00:18:26,867
Kind of bring some of that
Southern hospitality.
488
00:18:26,867 --> 00:18:27,967
Keep cooking from my heart.
489
00:18:27,967 --> 00:18:29,734
-Push, push, push.
-All right.
490
00:18:29,734 --> 00:18:31,842
We know the second basket
is in good hands.
491
00:18:31,842 --> 00:18:32,600
We know the second basket
is in good hands.
492
00:18:32,600 --> 00:18:33,634
[suspenseful music playing]
493
00:18:36,367 --> 00:18:37,634
Check out your ingredients.
494
00:18:38,734 --> 00:18:40,000
Oh!
495
00:18:40,000 --> 00:18:41,166
[Sara] Okay. All right.
496
00:18:41,166 --> 00:18:42,600
It's three ounce
of big boy first.
497
00:18:42,600 --> 00:18:45,000
[Ted] You gotta make
this combination work for you.
498
00:18:45,000 --> 00:18:46,500
Chicken and Waffles.
499
00:18:46,500 --> 00:18:47,634
There you go.
500
00:18:47,634 --> 00:18:49,500
The most Southern
ingredient ever,
501
00:18:49,500 --> 00:18:51,000
[Ted] Swamp cabbage.
502
00:18:51,000 --> 00:18:53,367
It comes from
the heart of a Palm tree.
503
00:18:53,367 --> 00:18:55,000
Also known
as Hearts of Palm.
504
00:18:55,600 --> 00:18:57,367
A thin little cut.
505
00:18:57,367 --> 00:18:58,734
[Ted] Minute steak.
506
00:18:58,734 --> 00:18:59,600
Oooh!
507
00:18:59,600 --> 00:19:01,734
[Ted] And moonshine-soaked
pickles.
508
00:19:02,266 --> 00:19:03,266
Pickles.
509
00:19:03,266 --> 00:19:04,166
With alcohol.
510
00:19:04,166 --> 00:19:05,367
All right.
511
00:19:05,367 --> 00:19:06,967
This is deep, deep South.
512
00:19:06,967 --> 00:19:09,000
Half an hour
on the clock this time.
513
00:19:10,166 --> 00:19:11,100
Let's start it now.
514
00:19:12,000 --> 00:19:13,867
[judges cheering, clapping]
515
00:19:13,867 --> 00:19:15,634
[upbeat rock music playing]
516
00:19:17,867 --> 00:19:20,166
Judges, nobody bats an eye at
Chicken and Waffles anymore,
517
00:19:20,166 --> 00:19:21,867
It's iconic.
518
00:19:21,867 --> 00:19:24,000
[Alex] The trick
of this basket is
519
00:19:24,000 --> 00:19:26,066
Chicken and Steak,
you don't put them together.
520
00:19:26,066 --> 00:19:28,166
So, that's the twist.
521
00:19:29,367 --> 00:19:31,367
Come on, Scot
[sighs wearily]
522
00:19:31,367 --> 00:19:31,842
I'm really confused with
this chicken and this steak
523
00:19:31,842 --> 00:19:35,100
I'm really confused with
this chicken and this steak
524
00:19:35,100 --> 00:19:38,166
and recreating it to
make your own dish.
525
00:19:38,166 --> 00:19:40,000
But first thing
that comes to mind
526
00:19:40,000 --> 00:19:43,100
is a cold chicken salad,
hot summer day.
527
00:19:43,100 --> 00:19:45,900
I'm making a Chicken Salad
Napa Cabbage Wrap.
528
00:19:47,867 --> 00:19:54,266
So, I grab moonshine pickles,
swamp cabbage,
along with chicken meat.
529
00:19:54,266 --> 00:19:57,266
What are we gonna do
with the steak?
530
00:19:57,266 --> 00:20:00,166
I'm kinda worried because
I don't know what I'mma do
with this steak.
531
00:20:00,166 --> 00:20:01,842
So, my mind is
all over the place.
532
00:20:01,842 --> 00:20:02,634
So, my mind is
all over the place.
533
00:20:04,000 --> 00:20:06,367
Let's get this bad boy out.
534
00:20:06,367 --> 00:20:08,367
Minute steak is a simple
Southern concept.
535
00:20:08,367 --> 00:20:10,734
It's like an inexpensive
piece of beef...
536
00:20:10,734 --> 00:20:12,166
that you bread and fry.
537
00:20:12,166 --> 00:20:14,367
And it suddenly
becomes delicious.
538
00:20:14,700 --> 00:20:15,867
But it is tough.
539
00:20:15,867 --> 00:20:17,500
By grinding everything
with some sausage
540
00:20:17,500 --> 00:20:19,367
and make meat roll
for something here.
541
00:20:19,367 --> 00:20:21,634
[Ted] Chef Austin
has gotten the grinder.
542
00:20:21,634 --> 00:20:24,734
[Austin] Minute steak
is typically used
in chicken-fried steak.
543
00:20:24,734 --> 00:20:27,100
But I wanna completely
transform this ingredient.
544
00:20:27,734 --> 00:20:29,166
Grab some of the waffle
545
00:20:29,166 --> 00:20:31,367
and chicken skin
off the chicken
546
00:20:31,367 --> 00:20:31,842
to use as a binder with
the ground minute steak.
547
00:20:31,842 --> 00:20:34,467
to use as a binder with
the ground minute steak.
548
00:20:34,467 --> 00:20:38,600
And I'm gonna
do Vietnamese-style
Curry Meatball.
549
00:20:38,600 --> 00:20:42,734
Due to the fishing industry,
there is a ton of Vietnamese
in Biloxi.
550
00:20:42,734 --> 00:20:45,500
So, we got this cool
melting pot of funk flavors
551
00:20:45,500 --> 00:20:47,166
that are still part
of the South,
552
00:20:47,867 --> 00:20:49,367
Austin, you're doing
okay down there?
553
00:20:49,367 --> 00:20:51,166
Yeah, I'm doing good.
554
00:20:51,166 --> 00:20:53,367
[Sara] Minute steak can be
a tough piece
of meat.
555
00:20:53,367 --> 00:20:55,266
And I think it will
work well fried.
556
00:20:55,266 --> 00:20:58,266
I'm making
chicken-fried steak,
with waffle gravy,
557
00:20:58,266 --> 00:21:01,842
So, my steak,
I'm marinating in buttermilk,
hot sauce...
558
00:21:01,842 --> 00:21:01,900
So, my steak,
I'm marinating in buttermilk,
hot sauce...
559
00:21:02,467 --> 00:21:04,000
And moonshine.
560
00:21:04,000 --> 00:21:06,367
I have lots of accolades.
561
00:21:06,367 --> 00:21:09,166
I've worked in three different
Michelin Star kitchens.
562
00:21:09,166 --> 00:21:14,467
I've... also cooked for
different James Beard events
across the country.
563
00:21:14,467 --> 00:21:15,500
Behind, behind.
564
00:21:15,500 --> 00:21:17,467
[Sara] My competitors maybe
Southern gentlemen
565
00:21:17,467 --> 00:21:18,734
but all I have
to say to them is
566
00:21:18,734 --> 00:21:20,467
'May the best woman win.'
567
00:21:22,266 --> 00:21:23,800
Less than
20 minutes left, chefs.
568
00:21:26,367 --> 00:21:29,367
Moonshine is famous
for being extremely strong.
569
00:21:29,367 --> 00:21:31,166
A little moonshine-y
[chuckles]
570
00:21:31,166 --> 00:21:31,842
Alexander Hamilton
tried to tax all liquor.
571
00:21:31,842 --> 00:21:33,166
Alexander Hamilton
tried to tax all liquor.
572
00:21:33,166 --> 00:21:37,600
So they would make it
late at night under the moon
hence named moonshine.
573
00:21:37,600 --> 00:21:38,900
So romantic, Gregory.
574
00:21:40,100 --> 00:21:43,166
I think you draw the moonshine
from those moonshine pickles
575
00:21:43,166 --> 00:21:45,533
with some juicy
celery or carrots
576
00:21:45,533 --> 00:21:47,166
and pull that together
with a slaw.
577
00:21:47,166 --> 00:21:48,967
[Ted] That sounds tasty.
578
00:21:48,967 --> 00:21:50,500
[Austin] Let's start working
on the swamp cabbage
579
00:21:50,500 --> 00:21:53,533
and I'mma kinda
do like a quick pickle
with the moonshine.
580
00:21:53,533 --> 00:21:55,734
[Sara] In the South, we have
tons of great traditions,
581
00:21:55,734 --> 00:21:59,266
and a lot of these
techniques are passed down
generation to generation,
582
00:21:59,266 --> 00:22:01,842
and I'm gonna use
the swamp cabbage
to make thunder and lightning.
583
00:22:01,842 --> 00:22:02,734
and I'm gonna use
the swamp cabbage
to make thunder and lightning.
584
00:22:02,734 --> 00:22:09,634
Thunder and lightning
is a quick pickle
of cucumber, tomato and onion.
585
00:22:10,634 --> 00:22:13,433
And I'm using the moonshine
as a pickling liquid.
586
00:22:14,867 --> 00:22:16,333
Ten minutes to get this done.
587
00:22:17,000 --> 00:22:18,367
Whoo!
588
00:22:18,367 --> 00:22:19,734
[Austin] Getting
the meatballs seared off
589
00:22:19,734 --> 00:22:22,700
and then,
I'm making a coconut curry
for the meatballs.
590
00:22:22,700 --> 00:22:28,500
Start getting a little onion,
little garlic, little ginger
and added coconut milk.
591
00:22:28,500 --> 00:22:29,867
[hissing]
592
00:22:29,867 --> 00:22:31,842
Winning this Chopped
tournament is really
important to me.
593
00:22:31,842 --> 00:22:32,600
Winning this Chopped
tournament is really
important to me.
594
00:22:32,600 --> 00:22:35,166
Wife and I have
a six-year-old son
named Ollie.
595
00:22:35,166 --> 00:22:36,533
Everything I do is for them.
596
00:22:36,533 --> 00:22:38,433
He's my biggest fan.
597
00:22:39,367 --> 00:22:41,166
Less than five
minutes to go, chefs.
598
00:22:41,166 --> 00:22:43,000
[Scotley] Oh [bleep]
599
00:22:43,000 --> 00:22:45,467
-I think something
happened to Scotley.
-[Geoffrey] Oh, Lord.
600
00:22:45,467 --> 00:22:48,066
I think Scotley is
really, really struggling
in this round.
601
00:22:48,066 --> 00:22:50,967
He doesn't have an idea yet
and he has five minutes.
602
00:22:50,967 --> 00:22:52,166
Scotley, you okay?
603
00:22:52,367 --> 00:22:53,367
What?
604
00:22:53,367 --> 00:22:54,500
He's really rattled.
605
00:22:54,500 --> 00:22:57,000
[Scotley] My anxiety
is at an all-time high.
606
00:22:57,000 --> 00:23:00,266
I need to power through
and put on my big boy pants.
607
00:23:00,266 --> 00:23:01,842
So, I'mma do a hash
with my minute steak.
608
00:23:01,842 --> 00:23:02,533
So, I'mma do a hash
with my minute steak.
609
00:23:02,533 --> 00:23:05,367
And I add soy sauce.
610
00:23:05,367 --> 00:23:07,266
With a little bit
of brown sugar
611
00:23:07,266 --> 00:23:10,367
to kinda give it
that Asian flair.
612
00:23:11,367 --> 00:23:14,266
My restaurant,
Scotch Yard, was named
613
00:23:14,266 --> 00:23:17,367
Best New Comfort Food
by Atlanta Magazine.
614
00:23:17,367 --> 00:23:21,000
But due to the issues
with staffing, I had to close.
615
00:23:21,000 --> 00:23:23,166
So, I need this 50K so bad
616
00:23:23,166 --> 00:23:26,533
because re-opening
my restaurant means everything
617
00:23:27,367 --> 00:23:28,467
[sizzling]
618
00:23:28,467 --> 00:23:30,166
[Sara] To go with
my chicken-fried steak,
619
00:23:30,166 --> 00:23:31,842
I'm making a waffle gravy.
620
00:23:31,842 --> 00:23:32,266
I'm making a waffle gravy.
621
00:23:32,266 --> 00:23:36,867
So, I have cooked
the chicken in some butter
and then, add some flour.
622
00:23:36,867 --> 00:23:40,433
And then I add the waffle
to help thicken my gravy.
623
00:23:44,266 --> 00:23:45,433
[Alex] Two and a half minutes!
624
00:23:45,967 --> 00:23:46,867
It's not a joke.
625
00:23:46,867 --> 00:23:48,467
Let's go [claps]
626
00:23:48,467 --> 00:23:50,367
[Austin] So, I gotta check
on my sauce and it's reduced
627
00:23:50,367 --> 00:23:52,166
a little bit more
than I wanted it to.
628
00:23:52,166 --> 00:23:56,467
So, I whisk in
sour cream to kind of make it
nice and velvety.
629
00:23:57,734 --> 00:23:59,500
One minute to go, chefs.
630
00:23:59,500 --> 00:24:01,700
[Sara] Chicken and Waffles
aren't complete
without maple syrup
631
00:24:01,700 --> 00:24:01,842
So, I grab the maple syrup
and infuse it with a little
chile de arbol.
632
00:24:01,842 --> 00:24:05,634
So, I grab the maple syrup
and infuse it with a little
chile de arbol.
633
00:24:08,266 --> 00:24:09,634
Scotley, come on.
634
00:24:09,634 --> 00:24:12,500
-[Geoffrey] Come on,
you're representing the South!
-[Alex] Let's do this.
635
00:24:12,500 --> 00:24:14,367
Don't let up now, chefs.
636
00:24:14,367 --> 00:24:15,467
-Ten.
-[Geoffrey] Come on.
637
00:24:15,467 --> 00:24:16,367
[Ted] Nine.
638
00:24:16,367 --> 00:24:17,867
-Eight.
-[Alex] Let's do this.
639
00:24:17,867 --> 00:24:19,166
-[Gregory] Let's go, guys.
-[Ted] Six.
640
00:24:19,166 --> 00:24:20,266
-[Ted] Five.
-[Gregory] Let's go.
641
00:24:20,266 --> 00:24:21,266
[Ted] Four.
642
00:24:21,266 --> 00:24:22,266
-Three
-[Alex] Push!
643
00:24:22,266 --> 00:24:23,266
-[Ted] Three
-[Gregory] Come on.
644
00:24:23,266 --> 00:24:24,367
[Ted] One.
645
00:24:25,266 --> 00:24:26,367
Time's up!
646
00:24:26,367 --> 00:24:28,000
[judges clapping]
647
00:24:28,000 --> 00:24:28,900
It looks good.
648
00:24:30,367 --> 00:24:31,467
Good job.
649
00:24:31,467 --> 00:24:31,842
Good job, guys.
650
00:24:31,842 --> 00:24:32,867
Good job, guys.
651
00:24:32,867 --> 00:24:34,734
-[Scotley] Looks delicious.
-[Austin] Thanks, man.
652
00:24:34,734 --> 00:24:36,734
[sighs in relief]
653
00:24:36,734 --> 00:24:38,266
[Scotley] The steak
kinda threw me off.
654
00:24:38,266 --> 00:24:40,467
I came with something
last minute.
655
00:24:40,467 --> 00:24:42,166
And hopefully,
it's good enough.
656
00:24:42,166 --> 00:24:44,166
[Sara] I am riding
really high.
657
00:24:44,166 --> 00:24:46,900
I am confident that I have
what it takes to win.
658
00:25:00,100 --> 00:25:01,900
[Ted] Chefs, for the
entree round, you got
659
00:25:01,900 --> 00:25:03,266
Chicken and Waffles.
660
00:25:03,266 --> 00:25:04,900
Swamp cabbage.
661
00:25:04,900 --> 00:25:06,266
Minute steak.
662
00:25:06,266 --> 00:25:08,800
Moonshine-soaked pickles.
663
00:25:08,800 --> 00:25:10,266
Chef Austin,
tell us all about it.
664
00:25:10,266 --> 00:25:14,000
I've done a Curried Meatball
with some Coconut Milk
665
00:25:14,000 --> 00:25:18,433
and Moonshine Swamp Cabbage
Quick Pickle.
666
00:25:21,900 --> 00:25:23,000
How did you make the meatball?
667
00:25:23,000 --> 00:25:25,266
So, I cooked minute steaks.
668
00:25:25,266 --> 00:25:28,467
ground 'em up,
and then used
the chicken skins,
669
00:25:28,467 --> 00:25:31,467
a little bit of the waffle,
and a little bit
of sour cream.
670
00:25:31,467 --> 00:25:35,100
Austin, I think by grinding
all those mystery
basket ingredients
671
00:25:35,100 --> 00:25:37,100
into that really
tender meatball,
672
00:25:37,100 --> 00:25:38,634
that served you really well.
673
00:25:38,634 --> 00:25:40,100
This meatball
is very flavorful.
674
00:25:40,100 --> 00:25:42,100
Thank you so much.
675
00:25:42,100 --> 00:25:45,266
Yeah, I mean, even better
than how it tastes
is how tender it is.
676
00:25:45,266 --> 00:25:48,367
And I think, you know,
putting fried chicken
and a waffle
677
00:25:48,367 --> 00:25:51,031
into the grinder with beef
is not obvious.
678
00:25:51,031 --> 00:25:51,467
into the grinder with beef
is not obvious.
679
00:25:51,467 --> 00:25:53,367
Yeah, thank you.
680
00:25:53,367 --> 00:25:55,467
[Alex] But the misstep for me
is the sour cream.
681
00:25:55,467 --> 00:25:57,166
It clashes with
the coconut milk.
682
00:25:57,700 --> 00:25:58,867
Okay.
683
00:25:58,867 --> 00:26:00,900
Yeah, I see
what you're saying.
684
00:26:00,900 --> 00:26:01,867
It's still good.
685
00:26:01,867 --> 00:26:03,900
It reminds me of
a Swedish meatball
686
00:26:03,900 --> 00:26:06,000
ran into, like, a curry shop.
687
00:26:06,000 --> 00:26:08,867
And it's good, I mean, it's
velvety, it's silky.
688
00:26:08,867 --> 00:26:10,000
There's no such thing
as perfect here.
689
00:26:10,000 --> 00:26:12,734
-It's a very, very good
dish of food.
-Thank you.
690
00:26:12,734 --> 00:26:13,900
[Ted] Chef Austin, thank you.
691
00:26:13,900 --> 00:26:15,000
Next up is Chef Sara.
692
00:26:15,000 --> 00:26:17,634
So, for you guys
I made chicken-fried steak.
693
00:26:17,634 --> 00:26:21,031
It's got a little
waffle gravy,
thunder and lightning,
694
00:26:21,031 --> 00:26:21,166
It's got a little
waffle gravy,
thunder and lightning,
695
00:26:21,166 --> 00:26:23,867
and some spicy maple
to pull it all together.
696
00:26:23,867 --> 00:26:25,166
Thunder and lightning?
697
00:26:25,166 --> 00:26:28,000
Thunder and lightning is,
like, a classic Southern dish.
698
00:26:28,000 --> 00:26:31,266
The story comes from, like,
right before it would rain,
699
00:26:31,266 --> 00:26:33,533
and you had to go out
and pull all the stuff
700
00:26:33,533 --> 00:26:35,367
off the vines
that was gonna go bad.
701
00:26:35,367 --> 00:26:36,634
So you pull all the cucumbers,
all the tomatoes,
702
00:26:36,634 --> 00:26:38,634
bring 'em inside
and give them
a really quick pickling.
703
00:26:38,634 --> 00:26:41,166
Everything in the South
has such a good story.
704
00:26:41,166 --> 00:26:43,700
-[all laughing]
-Exactly.
705
00:26:43,700 --> 00:26:45,867
I think, you did, like,
a fantastic job,
706
00:26:45,867 --> 00:26:47,700
and I'm really drawn
to the thunder and lightning.
707
00:26:47,700 --> 00:26:51,031
I think that maple syrup
with the sharpness from
those pickles,
708
00:26:51,031 --> 00:26:51,467
I think that maple syrup
with the sharpness from
those pickles,
709
00:26:51,467 --> 00:26:52,800
it works really, really well.
710
00:26:52,800 --> 00:26:54,467
And, I think you did
a really good job of getting
711
00:26:54,467 --> 00:26:56,233
some good flavor
into that chicken-fried steak.
712
00:26:56,900 --> 00:26:58,467
Thanks.
713
00:26:58,467 --> 00:27:00,900
Compositionally,
terrific-looking.
714
00:27:00,900 --> 00:27:02,900
I mean, it looks like,
uh, if you were competing
715
00:27:02,900 --> 00:27:06,600
in the chicken-fried steak
world gravy competition,
716
00:27:06,600 --> 00:27:08,333
this would be something
you would see.
717
00:27:08,867 --> 00:27:10,100
The gravy.
718
00:27:10,100 --> 00:27:11,266
I definitely taste
the waffles,
719
00:27:11,266 --> 00:27:12,734
and I definitely
taste the chicken in it.
720
00:27:12,734 --> 00:27:16,233
Very inventive,
but the texture of the steak
here is off-putting for me.
721
00:27:17,100 --> 00:27:18,000
It's mushy.
722
00:27:18,000 --> 00:27:19,734
-[Sara] It's mushy?
-Mushy.
723
00:27:20,166 --> 00:27:21,031
[Ted] Okay.
724
00:27:21,031 --> 00:27:21,100
[Ted] Okay.
725
00:27:21,100 --> 00:27:23,100
Finally, Chef Scotley.
726
00:27:23,100 --> 00:27:29,066
So, I have here a chicken
salad-napa cabbage wrap
with a minute steak hash.
727
00:27:31,367 --> 00:27:33,166
You took it kind of
down to the wire there, chef.
728
00:27:33,800 --> 00:27:34,867
How'd the round feel?
729
00:27:34,867 --> 00:27:37,900
It was very,
very nerve-wracking.
730
00:27:37,900 --> 00:27:40,900
Just to have two
different proteins
731
00:27:40,900 --> 00:27:44,800
that I usually don't put
on the same plate at once.
732
00:27:45,467 --> 00:27:47,900
-No one does.
-[all chuckling]
733
00:27:47,900 --> 00:27:50,000
Scotley, I think there's tons
of flavor in this dish.
734
00:27:50,000 --> 00:27:51,031
The use of this torn cabbage
in the chicken salad
was very effortless,
735
00:27:51,031 --> 00:27:54,166
The use of this torn cabbage
in the chicken salad
was very effortless,
736
00:27:54,166 --> 00:27:58,266
and makes total sense,
you know, adding
that dimension of acid,
737
00:27:58,266 --> 00:28:01,166
a little bit of texture,
it works harmoniously,
so good job.
738
00:28:01,734 --> 00:28:02,734
Thank you, chef.
739
00:28:02,734 --> 00:28:04,100
Yes, the steak is really good.
740
00:28:04,100 --> 00:28:06,533
It's caramelized,
so I enjoy that.
741
00:28:06,533 --> 00:28:08,533
So, really good use
of the minute steak.
742
00:28:08,533 --> 00:28:09,533
Thank you.
743
00:28:10,467 --> 00:28:12,000
I think the hash is delicious.
744
00:28:12,000 --> 00:28:15,166
I think the way you used
the steak itself,
745
00:28:15,166 --> 00:28:16,800
it's just very meaty
and very beefy.
746
00:28:16,800 --> 00:28:18,600
-Thank you, chef.
-[Alex] Really good.
747
00:28:18,600 --> 00:28:21,031
But, I think there's
a divide in the dish itself,
748
00:28:21,031 --> 00:28:21,367
But, I think there's
a divide in the dish itself,
749
00:28:21,367 --> 00:28:23,367
and I think you're
sort of forced to choose.
750
00:28:23,367 --> 00:28:25,467
Do I want chicken,
or do I want beef?
751
00:28:25,467 --> 00:28:28,000
Um, they're both
very distinct.
752
00:28:28,000 --> 00:28:30,367
You either like
Batman or Robin,
you know what I mean?
753
00:28:30,367 --> 00:28:31,333
Thank you.
754
00:28:32,700 --> 00:28:33,600
[Sara] I'm a little nervous.
755
00:28:33,600 --> 00:28:35,867
They weren't so satisfied
with this dish.
756
00:28:35,867 --> 00:28:38,000
Geoffrey was a little upset
with me,
757
00:28:38,000 --> 00:28:39,600
so we'll see what
they have to say.
758
00:28:39,600 --> 00:28:44,000
The judges said
there's a big division of
the components in my dish,
759
00:28:44,000 --> 00:28:46,734
but the person I feel like
should go home is Sara,
760
00:28:46,734 --> 00:28:50,867
because country-fried steak
is very typical and easy.
761
00:29:04,500 --> 00:29:06,900
Whose dish is on
the chopping block?
762
00:29:18,467 --> 00:29:20,367
Chef Scotley,
you've been chopped.
763
00:29:20,367 --> 00:29:21,600
Judges?
764
00:29:21,600 --> 00:29:23,367
[Geoffrey] Scotley,
you certainly had
some great flavors.
765
00:29:23,367 --> 00:29:25,166
But, you used
the swamp cabbage
766
00:29:25,166 --> 00:29:28,266
and the chicken and waffles
in one dish,
767
00:29:28,266 --> 00:29:30,488
and you used the minute steak
and the moonshine pickles
in the other dish,
768
00:29:30,488 --> 00:29:31,867
and you used the minute steak
and the moonshine pickles
in the other dish,
769
00:29:31,867 --> 00:29:35,367
and the two,
they never met in one
cohesive moment.
770
00:29:35,367 --> 00:29:37,800
And so, we had to chop you.
771
00:29:38,367 --> 00:29:40,266
Okay, thank you.
772
00:29:40,266 --> 00:29:42,000
-[Austin] It's an honor, man.
-[Scotley] Great meeting you.
773
00:29:43,367 --> 00:29:44,634
-[Ted] Good luck.
-[Scotley] Thank you.
774
00:29:46,266 --> 00:29:47,367
All right.
775
00:29:49,634 --> 00:29:53,600
I was ready to win
the $50,000,
represent the South,
776
00:29:53,600 --> 00:29:55,367
so, you know,
I'm kind of let down,
777
00:29:55,367 --> 00:29:58,634
but it just puts more fuel
under my fire
778
00:29:58,634 --> 00:30:00,488
to try harder,
and go harder next time.
779
00:30:00,488 --> 00:30:01,634
to try harder,
and go harder next time.
780
00:30:03,867 --> 00:30:05,600
Chef Sara, Chef Austin.
781
00:30:05,600 --> 00:30:09,634
You are fighting to represent
your region
in the $50,000 finale.
782
00:30:09,634 --> 00:30:11,066
Time to take on dessert.
783
00:30:16,266 --> 00:30:17,800
Open up this third basket.
784
00:30:19,266 --> 00:30:21,266
-Okay!
-[Austin] Mmm.
785
00:30:21,266 --> 00:30:24,066
I'm not really sure
what this is.
786
00:30:24,066 --> 00:30:26,867
[Ted] You've got a whiskey
and cola sheet cake.
787
00:30:26,867 --> 00:30:27,867
[Austin] Mmm.
788
00:30:27,867 --> 00:30:30,066
Little canned peaches...
789
00:30:30,066 --> 00:30:30,488
[Ted] You also have
sliced peaches...
790
00:30:30,488 --> 00:30:32,266
[Ted] You also have
sliced peaches...
791
00:30:32,266 --> 00:30:34,367
Some sort of hard candy...
792
00:30:34,367 --> 00:30:35,867
[Ted] ...sour candy balls...
793
00:30:35,867 --> 00:30:36,800
Oh, yeah.
794
00:30:37,367 --> 00:30:38,867
[Ted] ...and mayonnaise.
795
00:30:38,867 --> 00:30:40,166
Mayonnaise.
796
00:30:40,166 --> 00:30:43,166
Actually, a very
Southern ingredient.
797
00:30:43,166 --> 00:30:45,000
This is gonna be, uh,
it's gonna be fun.
798
00:30:45,000 --> 00:30:46,900
30 minutes back
on the clock...
799
00:30:48,600 --> 00:30:49,467
...let's start it now.
800
00:30:49,467 --> 00:30:50,367
-[Geoffrey] Yeah.
-[Alex] All right.
801
00:30:50,367 --> 00:30:51,634
-Let's go!
-Go, chefs!
802
00:30:51,634 --> 00:30:54,333
[Gregory] Let's get
some Southern food in our gut!
803
00:30:58,634 --> 00:31:00,488
I mean, peaches, sheet cake,
sour candies...
804
00:31:00,488 --> 00:31:02,266
I mean, peaches, sheet cake,
sour candies...
805
00:31:02,266 --> 00:31:04,367
These are all very, very
Southern ingredients.
806
00:31:04,367 --> 00:31:07,734
That cake is whiskey,
cola, sugar, chocolate,
807
00:31:07,734 --> 00:31:09,734
so I would put that
in a blender with milk,
808
00:31:09,734 --> 00:31:11,500
and make, like, a base
for an ice cream.
809
00:31:11,500 --> 00:31:12,734
How do we think about
a trifle?
810
00:31:12,734 --> 00:31:15,266
-Like, a layer of that
chocolate cake...
-[Alex] I love that.
811
00:31:15,266 --> 00:31:17,367
...a layer of the cooked
peaches, and then, like,
812
00:31:17,367 --> 00:31:19,367
a whipped cream
with the mayonnaise.
813
00:31:19,367 --> 00:31:23,166
[Sara] Every social gathering
I have ever been to
in the South
814
00:31:23,166 --> 00:31:25,634
has a big bowl of banana
pudding on the table.
815
00:31:25,634 --> 00:31:29,266
So, I wanna take a Southern
classic and reimagine it.
816
00:31:29,266 --> 00:31:30,488
I'm making charred peach
pudding and whiskey-cola
cake parfait.
817
00:31:30,488 --> 00:31:35,266
I'm making charred peach
pudding and whiskey-cola
cake parfait.
818
00:31:35,266 --> 00:31:38,734
I'm gonna use the sheet cake
as layers in my parfait,
819
00:31:38,734 --> 00:31:41,066
so I grab a ring mold
and cut it into circles.
820
00:31:41,867 --> 00:31:43,367
It's pretty good.
821
00:31:43,367 --> 00:31:46,867
I want to represent
the South in the grand finale.
822
00:31:46,867 --> 00:31:49,734
It's important to me
not only so that I can show
823
00:31:49,734 --> 00:31:52,000
what strong mothers are doing
in the South,
824
00:31:52,000 --> 00:31:55,467
but if I win this $50,000,
I'm gonna share it with
the team at the restaurant.
825
00:31:55,467 --> 00:31:58,266
I really want to reward
all of my employees
826
00:31:58,266 --> 00:32:00,100
for the hard work,
the years of hard work,
827
00:32:00,100 --> 00:32:00,488
that they've put in.
828
00:32:00,488 --> 00:32:01,734
that they've put in.
829
00:32:01,734 --> 00:32:03,500
[Gregory] Both Sara
and Austin, you know,
830
00:32:03,500 --> 00:32:05,166
they're true Southern chefs.
831
00:32:05,166 --> 00:32:07,166
Born, raised...
832
00:32:07,166 --> 00:32:09,000
So they know
these ingredients.
833
00:32:09,000 --> 00:32:12,066
They have personal ties
to the history, the culture...
834
00:32:12,066 --> 00:32:13,066
They go deep.
835
00:32:13,734 --> 00:32:15,066
[Alex] These peaches,
you know...
836
00:32:15,066 --> 00:32:17,500
They're canned peaches,
we all ate them growing up,
837
00:32:17,500 --> 00:32:19,166
some of us eat them still.
838
00:32:19,166 --> 00:32:20,634
That would be me.
839
00:32:21,266 --> 00:32:23,066
What about peach ice cream?
840
00:32:23,066 --> 00:32:25,066
That's a great idea.
841
00:32:25,066 --> 00:32:28,000
I've made a peach cream
cheese ice cream before.
842
00:32:29,066 --> 00:32:30,488
So, I'm making a peach and
sour candy ice cream.
843
00:32:30,488 --> 00:32:32,600
So, I'm making a peach and
sour candy ice cream.
844
00:32:32,600 --> 00:32:35,266
Sour candy balls,
they're mostly sugar,
845
00:32:35,266 --> 00:32:37,266
so I just start
melting them down
846
00:32:37,266 --> 00:32:39,467
so that I can add 'em
to the canned peaches.
847
00:32:39,467 --> 00:32:42,600
Cream, a little milk, sugar,
squeeze of lemon,
848
00:32:42,600 --> 00:32:44,367
and then some cream cheese.
849
00:32:45,867 --> 00:32:47,467
Less than 20 minutes
to go, chefs.
850
00:32:49,867 --> 00:32:51,000
[Sara] I'm making my pudding.
851
00:32:51,000 --> 00:32:54,066
I start with sugar,
cornstarch, sour candy balls,
852
00:32:54,066 --> 00:32:55,734
add milk, and egg yolks.
853
00:32:55,734 --> 00:32:57,734
And I'll finish it with
a little bit of mayonnaise.
854
00:32:57,734 --> 00:32:58,634
See that?
855
00:32:59,867 --> 00:33:00,488
[Geoffrey] Ooh.
856
00:33:00,488 --> 00:33:01,066
[Geoffrey] Ooh.
857
00:33:01,066 --> 00:33:02,333
Mayonnaise pudding.
858
00:33:04,066 --> 00:33:05,066
How's that puddin'?
859
00:33:05,467 --> 00:33:07,100
Oh, it's delicious.
860
00:33:07,100 --> 00:33:08,100
[Gregory] That's good to hear.
861
00:33:08,100 --> 00:33:10,867
[Ted] Mayonnaise
in the basket,
I think a great move.
862
00:33:10,867 --> 00:33:12,367
That is a Southern
ingredient invented
863
00:33:12,367 --> 00:33:15,367
in Greenville, South Carolina
by Eugenia Duke.
864
00:33:15,367 --> 00:33:17,600
She began selling it
on sandwiches,
865
00:33:17,600 --> 00:33:19,734
and sold thousands of them.
866
00:33:19,734 --> 00:33:21,967
And that's when mayonnaise
became popular.
867
00:33:21,967 --> 00:33:23,867
And now mayonnaise
is everywhere.
868
00:33:23,867 --> 00:33:26,000
[Austin] Mayonnaise is oil
and eggs.
869
00:33:26,000 --> 00:33:28,734
Oil and eggs are in
lots of desserts.
870
00:33:29,266 --> 00:33:30,488
So, I decide to make beignets.
871
00:33:30,488 --> 00:33:32,000
So, I decide to make beignets.
872
00:33:32,000 --> 00:33:34,533
Beignets are big,
Southern staples.
873
00:33:34,533 --> 00:33:36,600
So, I whip egg whites.
874
00:33:36,600 --> 00:33:40,266
I combine yolks, flour,
baking powder.
875
00:33:40,266 --> 00:33:42,800
Some of the cake,
the mayonnaise...
876
00:33:44,734 --> 00:33:46,367
Less than five
minutes to go, chefs.
877
00:33:46,367 --> 00:33:48,867
[Austin] So, I've got
my beignet batter
mixed together,
878
00:33:48,867 --> 00:33:51,367
and I drop one in
and it kind of falls apart,
879
00:33:51,367 --> 00:33:55,000
so I head back over
to my station
to add more flour in.
880
00:33:55,000 --> 00:33:58,166
[Sara] And I see Austin
is really struggling with
his beignet dough.
881
00:33:58,166 --> 00:33:59,266
[Austin] Right behind.
882
00:33:59,266 --> 00:34:00,488
[Alex] Most beignets are yeast
raised donuts,
883
00:34:00,488 --> 00:34:01,734
[Alex] Most beignets are yeast
raised donuts,
884
00:34:01,734 --> 00:34:05,000
that take hours and hours
and days upon days
to make.
885
00:34:05,000 --> 00:34:07,266
I would agree,
and I think without the yeast,
it's gonna be...
886
00:34:07,266 --> 00:34:09,100
[knocking] ...tough
and greasy.
887
00:34:10,266 --> 00:34:12,734
Little, uh, little nervous
here that, uh,
888
00:34:12,734 --> 00:34:15,634
it's not, uh, beignets
aren't coming together
quite like I want.
889
00:34:15,634 --> 00:34:17,634
I'm watching these beignets
fall apart,
890
00:34:17,634 --> 00:34:20,367
and I'm seeing my chances
of winning the competition
891
00:34:20,367 --> 00:34:21,467
just slipping through
my fingers.
892
00:34:32,467 --> 00:34:34,100
[Austin] I'm standing over
the fryer,
893
00:34:34,100 --> 00:34:36,100
I'm watching these beignets
fall apart,
894
00:34:36,100 --> 00:34:38,600
and I'm about to give up,
but then I start seeing
895
00:34:38,600 --> 00:34:41,233
that the batter is starting
to come together,
and it's starting to work.
896
00:34:43,166 --> 00:34:44,734
[Ted] We are under
two minutes.
897
00:34:45,734 --> 00:34:47,634
And we need some
Southern love, here!
898
00:34:48,533 --> 00:34:50,266
Come on!
899
00:34:50,266 --> 00:34:52,634
[Sara] I really need
to get started
assembling this parfait.
900
00:34:52,634 --> 00:34:55,967
So, I'm gonna start
with layers of the cake...
901
00:34:57,266 --> 00:34:58,467
...and charred peaches,
902
00:34:58,467 --> 00:34:58,524
and then top that
with pudding.
903
00:34:58,524 --> 00:35:00,600
and then top that
with pudding.
904
00:35:00,600 --> 00:35:02,634
I need these
to come out perfectly.
905
00:35:02,634 --> 00:35:04,467
-You got this, chef.
One minute to go.
-Chefs, let's do this.
906
00:35:04,467 --> 00:35:06,600
[Austin] Beignets are finally
coming together.
907
00:35:06,600 --> 00:35:08,734
Make sure that I put
the best ones down.
908
00:35:08,734 --> 00:35:10,867
I'm starting to get
the powdered sugar
on the plate,
909
00:35:11,700 --> 00:35:12,967
I'm feeling pretty good.
910
00:35:14,634 --> 00:35:17,800
$50,000 on the line, chefs.
You got this.
911
00:35:17,800 --> 00:35:20,500
[Ted] All right, final seconds
of the final round, chefs.
912
00:35:20,500 --> 00:35:23,867
Ten, nine, eight,
913
00:35:23,867 --> 00:35:26,634
seven, six, five,
914
00:35:26,634 --> 00:35:28,524
-four, three, two, one.
-[judges clapping]
915
00:35:28,524 --> 00:35:30,433
-four, three, two, one.
-[judges clapping]
916
00:35:31,700 --> 00:35:32,700
Time's up!
917
00:35:32,700 --> 00:35:33,634
Please step back.
918
00:35:37,467 --> 00:35:38,433
[Sara] Beautiful!
919
00:35:42,700 --> 00:35:44,734
That was a wild ride,
for sure.
920
00:35:44,734 --> 00:35:46,800
Sara's dish is very cute,
921
00:35:46,800 --> 00:35:48,900
but I made ice cream,
I made beignets,
922
00:35:48,900 --> 00:35:50,367
and she made a parfait.
923
00:35:50,367 --> 00:35:52,533
I went, with like,
one of the quintessential
924
00:35:52,533 --> 00:35:54,467
Southern desserts,
banana pudding.
925
00:35:54,467 --> 00:35:56,100
We just did
a little different.
926
00:35:56,100 --> 00:35:58,233
I think my dessert
will take me to the finale.
927
00:36:07,533 --> 00:36:09,367
Chef Sara and Chef Austin.
928
00:36:09,367 --> 00:36:13,533
You opened that last basket
and found a whiskey and cola
sheet cake,
929
00:36:13,533 --> 00:36:18,367
sliced peaches,
sour candy balls,
and mayonnaise.
930
00:36:18,367 --> 00:36:20,166
Chef Austin, tell us about
your dessert.
931
00:36:20,166 --> 00:36:25,266
Judges, I've prepared
for you today a whiskey
and cola cake beignet
932
00:36:25,266 --> 00:36:28,524
with a peach, cream cheese,
and sour candy ice cream.
933
00:36:28,524 --> 00:36:29,900
with a peach, cream cheese,
and sour candy ice cream.
934
00:36:31,467 --> 00:36:33,000
The beignets gave me
some fits,
935
00:36:33,000 --> 00:36:35,467
uh, I know y'all saw me
running back and forth
a few times.
936
00:36:35,467 --> 00:36:38,500
I think I finally got them
to the right consistency.
937
00:36:38,500 --> 00:36:41,600
The beignets are spongey,
and they have a nice...
938
00:36:41,600 --> 00:36:43,734
...overall texture,
but I get a lot of grease.
939
00:36:44,467 --> 00:36:46,467
They're greasy to me.
940
00:36:46,467 --> 00:36:49,166
But I do like this ice cream,
it's almost like soft serve.
941
00:36:49,166 --> 00:36:53,467
Austin, I think you
created a very
visually stunning dessert.
942
00:36:53,467 --> 00:36:56,100
The texture on the ice cream
is absolutely perfect.
943
00:36:56,100 --> 00:36:58,000
But if I had just gotten
a little bit more
944
00:36:58,000 --> 00:36:58,524
peach flavor
in that ice cream,
945
00:36:58,524 --> 00:36:59,600
peach flavor
in that ice cream,
946
00:36:59,600 --> 00:37:01,900
it would have really
taken it really far.
947
00:37:01,900 --> 00:37:03,800
[Ted] Okay, Chef Austin,
thank you.
948
00:37:03,800 --> 00:37:05,634
Now we go to Chef Sara.
949
00:37:05,634 --> 00:37:10,533
I made a charred peach
pudding and cola cake parfait.
950
00:37:10,533 --> 00:37:13,900
It's, um, inspired by
banana pudding.
951
00:37:13,900 --> 00:37:16,634
Every event, every funeral,
every wedding,
952
00:37:16,634 --> 00:37:20,100
I feel like somebody's
got banana puddin'
lurking somewhere, so...
953
00:37:20,100 --> 00:37:22,266
I call that the tiramisu
of the South.
954
00:37:22,266 --> 00:37:23,533
-Yeah.
-[Ted] Yup.
955
00:37:23,533 --> 00:37:26,100
Sara, I think you
put together
a very well-composed dessert.
956
00:37:26,100 --> 00:37:27,900
There's a lot of flavor
in here,
957
00:37:27,900 --> 00:37:28,524
and I'm actually getting
a lot of that sour candy
flavor in a good way.
958
00:37:28,524 --> 00:37:32,734
and I'm actually getting
a lot of that sour candy
flavor in a good way.
959
00:37:32,734 --> 00:37:36,734
I think the mayonnaise
in pudding is super smart.
It's silky.
960
00:37:37,266 --> 00:37:38,266
I like the thought.
961
00:37:38,266 --> 00:37:40,266
I like the conceptualization
of it.
962
00:37:40,266 --> 00:37:44,433
But, I think that the cake
needed to have
your touch on it.
963
00:37:44,900 --> 00:37:46,266
Yup.
964
00:37:46,266 --> 00:37:48,800
Maybe imbibing the cake
with the bourbon,
with the vanilla,
965
00:37:48,800 --> 00:37:53,166
making a raspberry jam
for some acidity and relief.
966
00:37:53,166 --> 00:37:54,634
It needed more from you.
967
00:37:55,634 --> 00:37:57,533
All right. Call you back soon.
968
00:38:03,000 --> 00:38:05,000
Judges, three rounds
of Southern cooking
969
00:38:05,000 --> 00:38:06,467
from two acclaimed chefs.
970
00:38:06,467 --> 00:38:08,800
What were some
of the highlights
of those meals?
971
00:38:08,800 --> 00:38:14,000
I really enjoyed Austin's
shrimp and hoe cake
with the gravy.
972
00:38:14,000 --> 00:38:15,367
[Geoffrey] Yeah,
and I thought
his shrimp were among
973
00:38:15,367 --> 00:38:16,700
the best shrimp cooked,
974
00:38:16,700 --> 00:38:19,100
but that hoe cake got bits
and pieces of cornmeal
975
00:38:19,100 --> 00:38:20,367
that was just not cooked.
976
00:38:20,367 --> 00:38:22,634
They just get in your teeth
and it's not pleasant at all.
977
00:38:22,634 --> 00:38:23,900
Like sand.
978
00:38:23,900 --> 00:38:26,166
Sara really showed
great cooking technique.
979
00:38:26,166 --> 00:38:27,634
She had a beautifully
poached egg,
980
00:38:27,634 --> 00:38:28,524
she had crispy bacon bits,
the shrimp were nice.
981
00:38:28,524 --> 00:38:30,266
she had crispy bacon bits,
the shrimp were nice.
982
00:38:30,266 --> 00:38:32,367
I think she was just missing
a little bit of acid
983
00:38:32,367 --> 00:38:33,800
just to tie it all together.
984
00:38:33,800 --> 00:38:35,367
[Geoffrey] But I think Sara
in the second course
985
00:38:35,367 --> 00:38:38,166
did this thunder and lightning
with the swamp cabbage.
986
00:38:38,166 --> 00:38:39,600
That was delicious!
987
00:38:39,600 --> 00:38:42,900
And, you know, her gravy
was good, but unfortunately
the minute steak
988
00:38:42,900 --> 00:38:45,467
was very mealy,
it was an odd texture.
989
00:38:45,467 --> 00:38:49,867
I think Austin created
something very
unique and different.
990
00:38:49,867 --> 00:38:52,367
He didn't go traditional
Southern, he sort of went,
"Well, okay..."
991
00:38:52,367 --> 00:38:55,367
Vietnam via Sweden and India,
992
00:38:55,367 --> 00:38:57,634
and he made these really,
really good meatballs.
993
00:38:57,634 --> 00:38:58,524
But with the use
of sour cream
and coconut milk,
994
00:38:58,524 --> 00:39:00,100
But with the use
of sour cream
and coconut milk,
995
00:39:00,100 --> 00:39:02,100
and it really
overpowered everything.
996
00:39:02,100 --> 00:39:05,000
I think Sara got a little
heavy-handed with the dessert,
997
00:39:05,000 --> 00:39:07,000
-and a little
light-fingered...
-Ooh!
998
00:39:07,000 --> 00:39:09,166
-...in terms of the amount
of work done.
-[Gregory] Mmm-hmm.
999
00:39:09,166 --> 00:39:11,700
Austin is gonna make
a beignet out
of the cake batter,
1000
00:39:11,700 --> 00:39:14,367
he's gonna make ice cream,
but he kind of lost
1001
00:39:14,367 --> 00:39:16,533
the flavors of the mystery
basket ingredients,
1002
00:39:16,533 --> 00:39:18,233
he lost the technique
a little bit.
1003
00:39:18,800 --> 00:39:20,166
It's a tough one.
1004
00:39:25,533 --> 00:39:28,524
It's an honor to be invited
to, uh, to cook with these
elite chefs.
1005
00:39:28,524 --> 00:39:29,266
It's an honor to be invited
to, uh, to cook with these
elite chefs.
1006
00:39:29,266 --> 00:39:30,800
But I'm not done yet.
1007
00:39:30,800 --> 00:39:33,233
I'm ready to bring this win
home for Mississippi.
1008
00:39:34,634 --> 00:39:37,266
Ooh, I can taste it.
I wanna be that Southern girl.
1009
00:39:37,266 --> 00:39:38,367
I really want to win.
1010
00:39:38,367 --> 00:39:39,800
I wanna bring this one home
to my girls,
1011
00:39:39,800 --> 00:39:41,634
I wanna bring it home
to my employees...
1012
00:39:42,000 --> 00:39:43,000
I'm ready.
1013
00:39:43,000 --> 00:39:44,266
[Ted] So...
1014
00:39:44,266 --> 00:39:46,533
...whose dish is on
the chopping block?
1015
00:39:56,467 --> 00:39:58,524
Chef Austin,
you've been chopped. Judges?
1016
00:39:58,524 --> 00:39:59,100
Chef Austin,
you've been chopped. Judges?
1017
00:39:59,100 --> 00:40:02,900
Austin, we absolutely loved
the way you cooked
your shrimp,
1018
00:40:02,900 --> 00:40:05,700
the way you made
that red-eye gravy for
your appetizer.
1019
00:40:05,700 --> 00:40:08,600
We just found that hoe cake
was a little bit big
1020
00:40:08,600 --> 00:40:12,467
and the uncooked cornmeal
was unpleasant on the teeth.
1021
00:40:12,467 --> 00:40:15,166
For your dessert,
the beignet was greasy.
1022
00:40:15,166 --> 00:40:16,333
So we had to chop you.
1023
00:40:17,800 --> 00:40:18,900
Thank you, judges.
1024
00:40:18,900 --> 00:40:20,533
-[judges] Thank you.
-[Ted] We really
appreciate it.
1025
00:40:20,533 --> 00:40:21,800
[Sara] Good job, man.
1026
00:40:21,800 --> 00:40:23,367
-It was great
cookin' with you.
-[Austin] Congratulations.
1027
00:40:23,367 --> 00:40:24,533
-Thanks.
-[Austin] Great cooking.
1028
00:40:26,700 --> 00:40:28,524
It was a huge honor
to be here representing
the South,
1029
00:40:28,524 --> 00:40:28,634
It was a huge honor
to be here representing
the South,
1030
00:40:28,634 --> 00:40:31,500
but obviously
a little disappointed,
1031
00:40:31,500 --> 00:40:33,800
and I hope I, uh,
did Mississippi proud.
1032
00:40:36,100 --> 00:40:38,000
And that means,
Chef Sara Bradley,
1033
00:40:38,000 --> 00:40:40,000
you are the Chopped champion.
1034
00:40:40,000 --> 00:40:42,634
You aced this battle
of our All-American showdown,
1035
00:40:42,634 --> 00:40:46,467
and you'll be back
to face three other champs
in the finale.
1036
00:40:46,467 --> 00:40:47,367
Awesome job.
1037
00:40:47,367 --> 00:40:49,266
Thank you so much! So excited.
1038
00:40:49,266 --> 00:40:51,166
-[Gregory] Congratulations.
-[Geoffrey] Congrats.
1039
00:40:51,166 --> 00:40:54,900
I'm proud of myself,
I'm proud of the opportunity
1040
00:40:54,900 --> 00:40:56,266
to represent the South,
1041
00:40:56,266 --> 00:40:58,524
and I want to make all
the Southerners out there
feel proud of me.
1042
00:40:58,524 --> 00:41:00,634
and I want to make all
the Southerners out there
feel proud of me.
1043
00:41:00,634 --> 00:41:02,533
Those chefs you're going
up against?
1044
00:41:02,533 --> 00:41:05,166
They're amazing,
so remember, to give you
50 grand,
1045
00:41:05,166 --> 00:41:06,867
is like, you gotta
really perform.
1046
00:41:06,867 --> 00:41:08,000
I'm gonna do it.
1047
00:41:08,000 --> 00:41:09,500
-I believe it.
-All right.
1048
00:41:09,500 --> 00:41:12,867
My advice is, just really,
don't be scared to push it.
1049
00:41:12,867 --> 00:41:14,867
I am ecstatic.
1050
00:41:14,867 --> 00:41:15,800
-[Alex] You killed it.
-Keep it up.
1051
00:41:15,800 --> 00:41:17,100
-[Sara] I will.
-Keep it up.
1052
00:41:17,100 --> 00:41:18,600
[Sara] I've proven
I'm the best chef
in the South,
1053
00:41:18,600 --> 00:41:20,333
and now I'm ready
to take on the rest
of the country.
1054
00:41:23,900 --> 00:41:25,867
[chef 1] This tournament
is the best of the best.
1055
00:41:25,867 --> 00:41:28,524
[chef 2] We came from all over
but we want the same thing.
1056
00:41:28,524 --> 00:41:28,634
[chef 2] We came from all over
but we want the same thing.
1057
00:41:29,166 --> 00:41:31,433
Money. Lots and lots of money.
1058
00:41:32,500 --> 00:41:33,867
[judge] We know that
these chefs can bring it.
1059
00:41:33,867 --> 00:41:35,266
[chef 3] I wouldn't bet
against me.
1060
00:41:35,266 --> 00:41:36,533
He's really rattled.
1061
00:41:36,533 --> 00:41:37,634
Okay, this is burned.
1062
00:41:37,634 --> 00:41:39,734
[chef 4] Now I'm really
feeling scared.
1063
00:41:39,734 --> 00:41:41,967
This is like
a slap in the face.
1064
00:41:43,367 --> 00:41:44,867
[chef 5] I think my brain
might explode.
1065
00:41:44,867 --> 00:41:46,266
Gotta recover here!
1066
00:41:46,266 --> 00:41:48,634
He shouldn't be running around
like a chicken
with his head cut off.
1067
00:41:48,634 --> 00:41:50,867
-This is it!
-[chef 6] I'm seein'
my chances to win...
1068
00:41:50,867 --> 00:41:52,233
...just slippin'
through my fingers.
1069
00:41:53,533 --> 00:41:54,533
All right,
everybody breathe with me.