1 00:00:01,400 --> 00:00:02,467 Thirty seconds left. 2 00:00:02,467 --> 00:00:04,166 Chopped is like chaos on fire. 3 00:00:04,166 --> 00:00:06,600 What in the world is Jassi doing right now? 4 00:00:06,600 --> 00:00:08,100 I have no idea. 5 00:00:08,100 --> 00:00:09,500 [Ted] There are three rounds. 6 00:00:09,500 --> 00:00:10,867 I feel that adrenaline already. 7 00:00:10,867 --> 00:00:13,700 -[Ted] Baskets will set the tune. -[laughing] 8 00:00:13,700 --> 00:00:15,233 -What is that? -This is chaos. 9 00:00:15,500 --> 00:00:16,467 Come on. 10 00:00:17,567 --> 00:00:18,867 -Are you scaring me? -Ah! 11 00:00:18,867 --> 00:00:21,200 -So just need... -[Ted] If your dish doesn't cut it... 12 00:00:21,200 --> 00:00:22,867 Don't mess around. Find the penne. 13 00:00:22,867 --> 00:00:23,834 [woman] I can't watch this. 14 00:00:25,200 --> 00:00:27,100 [Ted] ...you will be chopped. 15 00:00:27,100 --> 00:00:28,767 ♪ Your time's up ♪ 16 00:00:32,667 --> 00:00:34,233 [Jassi] What we all are doing, I do little better. 17 00:00:35,100 --> 00:00:37,000 That's what will kill it, right? 18 00:00:37,000 --> 00:00:39,700 I am the executive chef and managing partner 19 00:00:39,700 --> 00:00:42,166 at Amrina The Woodlands in the Woodlands, Texas. 20 00:00:42,867 --> 00:00:44,767 I believe in tasty food. 21 00:00:44,767 --> 00:00:48,000 With sugar, cumin and the house blend of chat masala, 22 00:00:48,000 --> 00:00:51,600 when it grills it caramelizes the octopus. 23 00:00:51,600 --> 00:00:55,667 My style of cooking is all the traditional recipes back from India 24 00:00:55,667 --> 00:00:57,767 and then giving my eclectic touch to it. 25 00:00:57,767 --> 00:01:00,600 So we do ostrich, we do octopus, 26 00:01:00,600 --> 00:01:02,533 whatver is not being done in the other restuarants. 27 00:01:04,000 --> 00:01:07,667 I'm here to show how Indian cuisine can be sexy 28 00:01:07,667 --> 00:01:08,667 and take it next level. 29 00:01:10,600 --> 00:01:12,000 Making a Japanese pancake. 30 00:01:12,000 --> 00:01:12,934 [giggles] 31 00:01:14,066 --> 00:01:14,934 [laughs] 32 00:01:15,767 --> 00:01:17,467 I'm the head chef at The Green Market 33 00:01:17,467 --> 00:01:19,266 in Nantucket, Massachusetts. 34 00:01:19,266 --> 00:01:22,100 I have no formal culinary training. 35 00:01:22,100 --> 00:01:24,600 I started as a dish washer in a supper club in Wisconsin 36 00:01:24,600 --> 00:01:26,567 and then I went to Chicago. 37 00:01:26,567 --> 00:01:28,467 Like, I jumped from supper club 38 00:01:28,467 --> 00:01:29,600 to Michelin Star. 39 00:01:29,600 --> 00:01:31,100 I'm obsessed with food 40 00:01:31,100 --> 00:01:33,300 but I come from Russian American heritage 41 00:01:33,300 --> 00:01:34,667 so it's all of the things. 42 00:01:34,667 --> 00:01:35,867 It's American. 43 00:01:35,867 --> 00:01:36,934 That's a good one. 44 00:01:37,400 --> 00:01:38,700 She's alive. 45 00:01:38,700 --> 00:01:40,066 I play to win and I'm all in. 46 00:01:43,300 --> 00:01:46,367 This is gonna be a really great textural element for the duck. 47 00:01:46,367 --> 00:01:49,333 My competitiveness constantly is driving me to do better. 48 00:01:49,667 --> 00:01:50,967 I can execute. 49 00:01:50,967 --> 00:01:53,600 I am the chef-owner of Dish Restaurant in Lincoln, Nebraska. 50 00:01:53,600 --> 00:01:55,066 I started cooking when I was 21. 51 00:01:55,066 --> 00:01:56,600 I kind of worked through the industry, 52 00:01:56,600 --> 00:01:59,000 now I own my own restaurant at 34. 53 00:01:59,000 --> 00:02:01,367 -It's so good. -And I'm the first Lincoln chef 54 00:02:01,367 --> 00:02:02,567 to be nominated for James Beard award. 55 00:02:03,867 --> 00:02:05,400 I've been trying to change the culinary scene. 56 00:02:05,400 --> 00:02:07,467 Really trying to push the envelope with food 57 00:02:07,467 --> 00:02:09,600 and, like, make people think outside the box. 58 00:02:09,600 --> 00:02:11,300 Creativity is what drives me 59 00:02:11,300 --> 00:02:12,533 and I'm just here to win. 60 00:02:15,000 --> 00:02:16,066 [Morgan] This is the fun part. 61 00:02:16,066 --> 00:02:17,166 This is where I get my workout in. 62 00:02:18,600 --> 00:02:20,266 I'm from Silver Spring, Maryland 63 00:02:20,266 --> 00:02:21,834 and I'm a celebrity private chef. 64 00:02:22,367 --> 00:02:23,767 I've travelled the world 65 00:02:23,767 --> 00:02:25,100 I have different experiences 66 00:02:25,100 --> 00:02:26,667 that have made my style very versatile 67 00:02:27,500 --> 00:02:30,834 Modern, Italian and Southeast Asian profiles 68 00:02:31,367 --> 00:02:32,834 with a blend of American soul. 69 00:02:33,400 --> 00:02:34,667 I cook for athletes, 70 00:02:35,200 --> 00:02:37,500 musicians, comedians. 71 00:02:37,500 --> 00:02:39,000 Got into cooking at a young age 72 00:02:39,000 --> 00:02:41,000 following my grandmother and my great grandmother. 73 00:02:41,000 --> 00:02:43,166 They both were amazing cooks 74 00:02:43,166 --> 00:02:45,467 and always inspired me to follow that dream. 75 00:02:45,467 --> 00:02:46,600 I'm very competitive. 76 00:02:46,600 --> 00:02:48,066 I... I want the hair to fool you. 77 00:02:48,066 --> 00:02:49,500 I want you to think that 78 00:02:49,500 --> 00:02:51,667 I'm the slouch in the corner, but... 79 00:02:51,667 --> 00:02:53,667 I'm the guy you gotta worry about the most. 80 00:02:53,667 --> 00:02:56,066 It would mean the world to me to bring it home. 81 00:02:58,867 --> 00:03:00,166 [Chris] Hello, hello. 82 00:03:00,166 --> 00:03:01,166 -[all] Hello. -[Maneet] Hey, chefs. How are you doing? 83 00:03:01,166 --> 00:03:02,100 [Jassi] How's it going? 84 00:03:02,100 --> 00:03:03,000 Welcome, welcome. 85 00:03:03,000 --> 00:03:04,266 Welcome. 86 00:03:04,266 --> 00:03:05,367 Hello, chefs. 87 00:03:05,367 --> 00:03:06,400 -Hi. -[all] Hi. 88 00:03:06,400 --> 00:03:07,567 [Ted] Thank you for joining us. 89 00:03:07,567 --> 00:03:08,934 Are you ready? 90 00:03:09,200 --> 00:03:10,166 Absolutely. 91 00:03:13,266 --> 00:03:14,567 Let's see your... ingredients. 92 00:03:16,100 --> 00:03:17,867 Brick French toast. 93 00:03:17,867 --> 00:03:19,667 -[woman laughing] -Oh, Mamma mia! 94 00:03:19,667 --> 00:03:22,066 -[laughs] -Brick French toast. 95 00:03:22,066 --> 00:03:24,100 Uh, that's a thing? 96 00:03:24,100 --> 00:03:26,000 [Ted] You also have watermelon radishes. 97 00:03:26,000 --> 00:03:27,433 Watermenlon radishes. 98 00:03:28,066 --> 00:03:29,166 [Ted] Smoked peanut butter. 99 00:03:29,367 --> 00:03:30,333 Ooh. 100 00:03:30,967 --> 00:03:32,600 [Morgan] Smoked peanut butter. 101 00:03:32,600 --> 00:03:35,233 -[Ted] And canned sardines. -And it's sardines. 102 00:03:36,066 --> 00:03:37,033 [Emilie] Sardines. 103 00:03:37,700 --> 00:03:39,066 Okay. 104 00:03:39,066 --> 00:03:42,000 I feel great actually. And not great either. 105 00:03:42,000 --> 00:03:43,600 -[laughing] -[Jassi] But, uh... 106 00:03:43,600 --> 00:03:45,700 -I almost wish I was cooking. -[Jassi chuckles] 107 00:03:45,700 --> 00:03:48,367 Come on up. I'll sit down. [laughs] 108 00:03:48,367 --> 00:03:49,600 -Almost. -[Emilie chuckles] 109 00:03:49,600 --> 00:03:51,233 20 minutes to make sense of it. 110 00:03:53,266 --> 00:03:55,767 -Clock starts now. It's going down. Here we go. -[Maneet] ...Go chefs. 111 00:03:55,767 --> 00:03:57,367 -[all clapping] -[Maneet] Come on! 112 00:03:57,367 --> 00:04:00,266 Maneet, Chris, you're joined by a special guest judge. 113 00:04:00,266 --> 00:04:02,767 Our friend and acclaimed private chef Eric Adjepong. 114 00:04:02,767 --> 00:04:04,100 -What's going on? -[Maneet] Ta da! 115 00:04:04,100 --> 00:04:05,467 -Hello, hello. How's it going guys? -[Maneet] Welcome, welcome. 116 00:04:05,467 --> 00:04:07,600 Always... always a pleasure to be back in the kitchen. 117 00:04:07,600 --> 00:04:08,500 How's it going? 118 00:04:08,500 --> 00:04:09,533 -Fantastic. -Yes. 119 00:04:10,166 --> 00:04:11,500 [Chris] Smoked peanut butter. 120 00:04:11,500 --> 00:04:13,100 [Maneet] Smoked peanut butter. 121 00:04:13,100 --> 00:04:14,266 -Oh yes. -[Chris] Peanut butter's my favorite thing 122 00:04:14,266 --> 00:04:16,300 in the whole world. Smoked peanut butter just takes it 123 00:04:16,300 --> 00:04:17,867 to another level altogether. 124 00:04:17,867 --> 00:04:19,767 It's smoky but it's also spicy. 125 00:04:19,767 --> 00:04:22,166 It's got New Mexican Hatch chiles mixed it. 126 00:04:22,500 --> 00:04:23,467 I love it. 127 00:04:23,467 --> 00:04:24,934 I'm really excited about this... 128 00:04:25,500 --> 00:04:26,867 I taste the smoked peanut butter 129 00:04:26,867 --> 00:04:28,467 and it's surprisingly spicy. 130 00:04:28,467 --> 00:04:30,400 And I just thought of peanut sauce 131 00:04:30,400 --> 00:04:31,600 with green beans 132 00:04:31,600 --> 00:04:32,967 That makes sense to me. 133 00:04:32,967 --> 00:04:35,266 I'm making chilled green bean salad 134 00:04:35,266 --> 00:04:38,467 with smoky peanut butter and sardine sauce. 135 00:04:38,467 --> 00:04:41,367 Canned sardines. But it needs just a little. 136 00:04:41,367 --> 00:04:44,100 For my sauce, I'm mixing the smoky peanut butter 137 00:04:44,100 --> 00:04:46,100 and sardines with tahini, 138 00:04:46,100 --> 00:04:48,266 peppers and rice oil vinegar. 139 00:04:48,266 --> 00:04:50,767 With the brick French toast, I decided I'm gonna make croutons. 140 00:04:52,200 --> 00:04:55,000 Emilie is deep frying her French toast, 141 00:04:55,000 --> 00:04:57,000 which I'm not really super-psyched about. 142 00:04:57,000 --> 00:04:59,333 I think that brioche could get really oily. 143 00:04:59,500 --> 00:05:00,500 Yes. 144 00:05:00,500 --> 00:05:01,667 [Ted] This brick French toast 145 00:05:01,667 --> 00:05:04,100 is a huge slab of brioche 146 00:05:04,100 --> 00:05:05,500 that's soaked in custard. 147 00:05:05,500 --> 00:05:07,600 -Sign me up. -[Chris] Unlike traditional French toast, 148 00:05:07,600 --> 00:05:09,266 it's not a super eggy, 149 00:05:09,266 --> 00:05:11,200 sweet, sweet, batter, right? 150 00:05:11,200 --> 00:05:12,500 I think there's an opportunity 151 00:05:12,500 --> 00:05:14,667 to potentially here to make a crostini with those. 152 00:05:16,100 --> 00:05:17,100 [Morgan] This basket is difficult 153 00:05:17,100 --> 00:05:18,166 because you have a lot of flavors 154 00:05:18,166 --> 00:05:19,266 competing with each other. 155 00:05:19,266 --> 00:05:21,567 But because this French toast is already cooked 156 00:05:21,567 --> 00:05:23,166 I think I'm gonna make a panzanella. 157 00:05:23,166 --> 00:05:26,367 That's what I'm making, a French toast inspired panzanella 158 00:05:26,367 --> 00:05:28,000 with picked watermelon radish 159 00:05:28,000 --> 00:05:29,667 and a smoked peanut butter sardine dressing. 160 00:05:32,567 --> 00:05:34,367 The sauce looks great in peanut butter. 161 00:05:34,367 --> 00:05:37,166 The beauty of canned sardines is umami factor. 162 00:05:37,166 --> 00:05:38,367 There's so much of it. 163 00:05:38,367 --> 00:05:40,600 You can fry them. You can marinate them. You can grill them. 164 00:05:40,600 --> 00:05:43,634 [Maneet] It can be used as a foundation for sauces. 165 00:05:44,200 --> 00:05:46,333 Chefs, 15 minutes left. 166 00:05:47,700 --> 00:05:48,667 Heard, chef. 167 00:05:49,100 --> 00:05:50,200 Behind y'all. 168 00:05:50,200 --> 00:05:51,300 Heard. Heard. 169 00:05:51,300 --> 00:05:52,500 [Rachel] I love watermelon radishes. 170 00:05:52,500 --> 00:05:54,100 I cook with them often. 171 00:05:54,100 --> 00:05:55,667 They're all over my menu. 172 00:05:56,266 --> 00:05:57,166 This is the kind of, I do... 173 00:05:57,166 --> 00:05:58,700 I was hoping to see in this basket. 174 00:05:58,700 --> 00:06:01,867 Straight up, that's what I'm making a critus-braised watermelon radish 175 00:06:01,867 --> 00:06:03,200 with arugula 176 00:06:03,200 --> 00:06:05,266 and a smoked peanut butter sardine paste 177 00:06:05,266 --> 00:06:06,967 with French toast croutons. 178 00:06:06,967 --> 00:06:08,266 I wanna braise this watermelon radish 179 00:06:08,266 --> 00:06:09,767 that makes it not so spicy 180 00:06:09,767 --> 00:06:11,600 but it still maintains that earthiness 181 00:06:11,600 --> 00:06:12,867 and that bitterness. 182 00:06:12,867 --> 00:06:16,600 On February, 2022, I was nominated for Best Chef, Midwest 183 00:06:16,600 --> 00:06:18,367 for, um, the James Beard foundation. 184 00:06:18,367 --> 00:06:20,400 Very, very excited to receive that nomination. 185 00:06:20,400 --> 00:06:21,667 I am self taught. 186 00:06:21,667 --> 00:06:23,767 I'm very, very proud of what I have been able to accomplish 187 00:06:23,767 --> 00:06:25,934 in my career so far. 188 00:06:27,100 --> 00:06:28,233 [Emilie] Okay, behind. Coming up. 189 00:06:28,867 --> 00:06:29,767 [Jassi] I'm from India 190 00:06:29,767 --> 00:06:31,266 and I come from a business family. 191 00:06:31,266 --> 00:06:32,667 But I'm the only one who's in the service industry 192 00:06:33,166 --> 00:06:34,066 from my family. 193 00:06:34,066 --> 00:06:35,767 I want to make Indian cuisine sexy. 194 00:06:35,767 --> 00:06:36,767 I want Indian cuisine to be married 195 00:06:36,767 --> 00:06:38,367 with so many ingredients and elements 196 00:06:38,367 --> 00:06:39,767 and it has to be shiny. 197 00:06:40,967 --> 00:06:43,667 Jassi put four poblano peppers in his boiling water. 198 00:06:43,667 --> 00:06:45,467 What do you think he's doing that? 199 00:06:45,467 --> 00:06:48,634 [Jassi] I'm trying to make some nice, Indian, street food 200 00:06:49,700 --> 00:06:51,166 with some sardines and mushrooms. 201 00:06:51,166 --> 00:06:53,500 Be stuffing that in a poblano pepper 202 00:06:53,500 --> 00:06:54,867 and it will be a mirchi vada. 203 00:06:54,867 --> 00:06:55,834 [Maneet] Oh! 204 00:06:56,467 --> 00:06:57,400 What he is making 205 00:06:57,400 --> 00:07:00,467 is a take on a traditional stuffed pepper. 206 00:07:00,467 --> 00:07:03,166 -If he can pull that off I will be so impressed. -Let's see, yeah. 207 00:07:03,700 --> 00:07:05,166 Okay. Mamma mia! 208 00:07:05,166 --> 00:07:07,300 -Mmm. -With the smoky peanut butter, 209 00:07:07,300 --> 00:07:09,266 what I will do, I'll make a cheese fondue. 210 00:07:09,867 --> 00:07:11,500 I wanna win for my parents. 211 00:07:11,500 --> 00:07:14,266 They believed in me and pushed me for my career 212 00:07:14,266 --> 00:07:15,967 and I want to prove them 213 00:07:15,967 --> 00:07:17,066 that you believe the right person 214 00:07:17,066 --> 00:07:18,500 and, you know, I am there. 215 00:07:18,500 --> 00:07:20,166 Chefs, ten minutes to get this done. 216 00:07:21,400 --> 00:07:22,467 Coming down. 217 00:07:22,467 --> 00:07:24,767 [Maneet] Chef Morgan, what are you making? 218 00:07:24,767 --> 00:07:27,066 I'm making a panzanella salad. 219 00:07:27,066 --> 00:07:28,867 The first sauce is gonna be my bread. 220 00:07:28,867 --> 00:07:30,467 [Chris] You know, words mean things to you, right? 221 00:07:30,467 --> 00:07:32,867 -And so, if he's referencing panzanella -[Eric] Yes. 222 00:07:32,867 --> 00:07:35,166 ...just because he's got diced cubes of bread, 223 00:07:35,166 --> 00:07:36,266 like, that's not gonna do it. 224 00:07:36,266 --> 00:07:37,400 -For sure, yup. -[Chris] Right? The panzanella has 225 00:07:37,400 --> 00:07:38,567 the promise to, 226 00:07:38,567 --> 00:07:40,600 -you know, olive oil soaked bread -[Eric] Olives. Tomatoes. 227 00:07:40,600 --> 00:07:42,867 -...and vinegar and onions. -Yes. Yes. 228 00:07:42,867 --> 00:07:44,867 [Chris] I'm hoping he gives us that. 229 00:07:44,867 --> 00:07:45,834 Coming down behind. 230 00:07:47,500 --> 00:07:48,467 [Rachel] I decided to make a paste 231 00:07:48,467 --> 00:07:50,066 with the peanut butter and sardines 232 00:07:50,066 --> 00:07:52,000 'cause I thought that that would be a nice play 233 00:07:52,000 --> 00:07:53,567 on, kind of a condiment. 234 00:07:54,100 --> 00:07:55,000 It'll get there. 235 00:07:55,000 --> 00:07:56,133 Five minutes on the clock. 236 00:07:57,000 --> 00:07:59,266 [Chris] Clock clicking, clock clicking. Let's do this. 237 00:07:59,266 --> 00:08:00,433 Not a lot of time left. 238 00:08:01,266 --> 00:08:02,867 So time is flying like hell. 239 00:08:02,867 --> 00:08:04,000 Like, I... I just... 240 00:08:04,000 --> 00:08:05,767 Whenever I look at the clock, it's like, 241 00:08:05,767 --> 00:08:07,100 always five minutes down, 242 00:08:07,100 --> 00:08:09,967 so I need to push myself really hard to finish this dish. 243 00:08:09,967 --> 00:08:12,266 What in the world is Jassi doing right now? 244 00:08:12,266 --> 00:08:13,667 -I don't understand what he's doing. -I have no idea. 245 00:08:13,667 --> 00:08:15,500 -He's pouring the sauce over... -What? 246 00:08:15,500 --> 00:08:17,100 And then is that gonna go in the oven? 247 00:08:17,100 --> 00:08:18,767 Jassi, what're you doing with those peppers? 248 00:08:18,767 --> 00:08:20,200 I'm stuffing them. 249 00:08:20,200 --> 00:08:21,600 I need to put this pepper vada 250 00:08:21,600 --> 00:08:23,467 to bake with the cheese fondue and the panko crumbs. 251 00:08:23,467 --> 00:08:24,567 Three and a half minutes left. 252 00:08:25,700 --> 00:08:28,367 Jassi has just started stuffing his poblanos. 253 00:08:28,367 --> 00:08:29,867 -I don't know if he'll be able to finish it. -What is he gonna do? 254 00:08:29,867 --> 00:08:31,266 -Uh, there's three minutes? -I have no idea. 255 00:08:31,266 --> 00:08:34,000 [Jassi] If this pepper doesn't come out well, I don't wanna go home. 256 00:08:34,000 --> 00:08:35,000 I need to make sure 257 00:08:35,000 --> 00:08:36,000 that I bake it right 258 00:08:36,000 --> 00:08:37,000 and present it right. 259 00:08:37,000 --> 00:08:38,533 -This is chaos. -Chaos, yeah. 260 00:08:39,100 --> 00:08:40,066 Oh, my. 261 00:08:47,667 --> 00:08:48,634 Oh, my. 262 00:08:50,066 --> 00:08:51,467 I need to put this pepper vada 263 00:08:51,467 --> 00:08:53,400 to bake with the cheese fondue and the pank crumbs. 264 00:08:53,400 --> 00:08:54,300 I need to make sure 265 00:08:54,300 --> 00:08:55,567 that I bake it right. 266 00:08:55,567 --> 00:08:56,567 I don't wanna go home. 267 00:08:56,867 --> 00:08:57,834 [Jassi] Behind. 268 00:08:58,667 --> 00:08:59,867 Chefs, you guys need to hustle. 269 00:08:59,867 --> 00:09:01,300 Come on, Jassi. 270 00:09:01,300 --> 00:09:03,266 [Emilie] I don't wanna do too much with the watermelon radish 271 00:09:03,266 --> 00:09:05,367 because I think it's a really great product 272 00:09:05,367 --> 00:09:06,367 just on it's own. 273 00:09:07,367 --> 00:09:09,300 Two minutes forty seconds. 274 00:09:09,300 --> 00:09:11,200 - Gotta start plating. - [Eric] Come on, chefs. 275 00:09:11,200 --> 00:09:13,100 -Let's go, chefs. Come on. -Listen. Come on. 276 00:09:13,100 --> 00:09:14,066 [Chris] This is plating time. 277 00:09:15,066 --> 00:09:16,500 Behind, sorry. Behind. 278 00:09:16,500 --> 00:09:19,133 The energy is up. Holy cow. 279 00:09:19,867 --> 00:09:21,066 We're cranking it. [laughs] 280 00:09:21,066 --> 00:09:22,166 It's pretty chaotic. 281 00:09:22,166 --> 00:09:24,767 It's me again. Behind ya. 282 00:09:24,767 --> 00:09:26,467 [Morgan] I know I don't wanna serve these radishes raw, 283 00:09:26,467 --> 00:09:27,500 so I pickle them, 284 00:09:27,500 --> 00:09:29,200 so I still have some crunch. 285 00:09:29,200 --> 00:09:30,667 -[Eric] Let's go, chefs. -[Maneet] Come on, chefs. 286 00:09:30,667 --> 00:09:31,600 [Jassi] I am coming through, guys. 287 00:09:34,166 --> 00:09:35,767 [Rachel] I kinda scrambled on the French toast 288 00:09:35,767 --> 00:09:37,900 and decided just to make croutons 289 00:09:37,900 --> 00:09:39,867 for kind of a salad element. 290 00:09:39,867 --> 00:09:41,367 [Chris] Rachel's French toast cubes 291 00:09:41,367 --> 00:09:42,400 seems to be burnt. 292 00:09:42,400 --> 00:09:44,367 All four ingredients. 293 00:09:45,667 --> 00:09:46,834 [Chris] Make it nice. 294 00:09:47,967 --> 00:09:49,567 [Jassi] Watermelon radish has a crispy texture 295 00:09:49,567 --> 00:09:52,567 and you make it shine by pickling it. 296 00:09:52,567 --> 00:09:53,667 If it's not on the plate, 297 00:09:53,667 --> 00:09:54,800 we can't taste it. 298 00:09:58,467 --> 00:10:00,967 -And you are down to one minute. -[Eric] Come on, chefs. 299 00:10:06,367 --> 00:10:08,634 Thirty seconds left. Come on, chefs. 300 00:10:10,066 --> 00:10:11,233 Focus to the end, chefs. 301 00:10:13,400 --> 00:10:14,634 Ten, nine... 302 00:10:15,066 --> 00:10:16,634 eight, seven... 303 00:10:17,066 --> 00:10:18,200 six... 304 00:10:18,200 --> 00:10:19,634 five, four... 305 00:10:20,300 --> 00:10:23,634 three, two, one. Time's up. 306 00:10:24,500 --> 00:10:25,667 -[man]... -[all cheering and clapping] 307 00:10:25,667 --> 00:10:27,300 -You got this. -You live. You live. 308 00:10:27,300 --> 00:10:28,467 [laughing] 309 00:10:29,400 --> 00:10:30,667 Cool. 310 00:10:30,667 --> 00:10:32,734 -[Jassi] All right. -Wow. That's impressive. 311 00:10:34,000 --> 00:10:36,567 Oh my God, you cannot imagine what I feel right now. 312 00:10:36,567 --> 00:10:38,300 You will see me cooking the appetizers 313 00:10:38,300 --> 00:10:39,500 after that the main course 314 00:10:39,500 --> 00:10:40,767 and the desserts as well. 315 00:10:40,767 --> 00:10:42,166 I'm here to win. 316 00:10:42,166 --> 00:10:44,166 [Morgan] I'm definitely confident that this dish 317 00:10:44,166 --> 00:10:45,767 can get me to the next round 318 00:10:45,767 --> 00:10:47,967 because I feel like I did transform each ingredient. 319 00:10:47,967 --> 00:10:49,967 I'm definitely inside of the entree round. 320 00:10:53,967 --> 00:10:56,400 [Ted] Chefs, you have arrived at the chopping block. 321 00:10:56,400 --> 00:10:58,166 In the first round, your ingredients were 322 00:10:58,166 --> 00:10:59,967 brick French toast, 323 00:10:59,967 --> 00:11:01,467 watermelon radishes, 324 00:11:01,467 --> 00:11:02,867 smoked peanut butter, 325 00:11:02,867 --> 00:11:04,266 and canned sardines. 326 00:11:05,200 --> 00:11:06,400 First up, Chef Morgan. 327 00:11:06,400 --> 00:11:07,300 I've prepared for you 328 00:11:07,300 --> 00:11:09,667 a French toast inspired panzanella 329 00:11:09,667 --> 00:11:12,667 with fish sauce pickled watermelon radish 330 00:11:12,667 --> 00:11:13,867 and a herb salad 331 00:11:13,867 --> 00:11:15,934 in a peanutbutter and sardine dressing. 332 00:11:19,000 --> 00:11:20,667 [Eric] Chef Morgan, I really enjoyed 333 00:11:20,667 --> 00:11:22,066 the way you treated the watermelon radish. 334 00:11:22,066 --> 00:11:25,200 I think this is probably the most successful part of the dish. 335 00:11:25,200 --> 00:11:26,300 [Maneet] It's got that tartness, 336 00:11:26,300 --> 00:11:28,300 almost that pickling quality to it 337 00:11:28,300 --> 00:11:29,967 while it still has the crunch 338 00:11:29,967 --> 00:11:31,767 which works very well. 339 00:11:31,767 --> 00:11:33,266 The presentation is beauitful. 340 00:11:33,266 --> 00:11:34,967 I like the choice of the plate, 341 00:11:34,967 --> 00:11:36,634 especially with the watermelon radish, 342 00:11:36,967 --> 00:11:38,567 that stands out. 343 00:11:38,567 --> 00:11:39,900 I love what you did with the sardines 344 00:11:39,900 --> 00:11:40,867 and the smoked peanut butter. 345 00:11:40,867 --> 00:11:42,567 I feel like it gives it a really nice base 346 00:11:42,567 --> 00:11:44,066 might offset some of the sweetness 347 00:11:44,066 --> 00:11:46,300 of these brick French toast croutons. 348 00:11:46,300 --> 00:11:47,266 [Eric] Delicious. 349 00:11:47,667 --> 00:11:48,767 Thank you, chef. 350 00:11:48,767 --> 00:11:52,200 The panzanella part of the salad 351 00:11:52,200 --> 00:11:53,767 is not very successful. 352 00:11:53,767 --> 00:11:57,734 You friend a really porous bread like a brioche. 353 00:11:59,467 --> 00:12:00,667 Okay, so this is oil. 354 00:12:00,667 --> 00:12:03,200 So when I am biting into it, 355 00:12:03,200 --> 00:12:05,667 the beautiful flavors that you created 356 00:12:05,667 --> 00:12:08,033 got lost because I only taste oil. 357 00:12:09,166 --> 00:12:11,500 Thank you, Chef Morgan. Next up, Chef Rachel. 358 00:12:11,500 --> 00:12:13,166 I braised the watermelon radish. 359 00:12:13,867 --> 00:12:15,367 Did a little arugula salad 360 00:12:15,367 --> 00:12:17,000 and then a paste out of the sardines 361 00:12:17,000 --> 00:12:19,634 and the smoked peanut butter and a french toast crouton. 362 00:12:21,166 --> 00:12:23,266 Is this something you've done with watermelon radish before? 363 00:12:23,266 --> 00:12:24,400 I've never done a watermelon radish. 364 00:12:24,400 --> 00:12:25,667 -I've done it with daikon -[Chris] Mmm-hmm. 365 00:12:25,667 --> 00:12:27,200 [Rachel] ...and I really, really like that it mellows out 366 00:12:27,200 --> 00:12:28,767 the biteyness of the radish 367 00:12:28,767 --> 00:12:31,266 but still get that really radishy flavor. 368 00:12:31,867 --> 00:12:33,266 [Maneet] So where do you work? 369 00:12:33,266 --> 00:12:35,567 [Rachel] I am the chef-owner of Dish Restaurant in Lincoln, Nebraska. 370 00:12:35,567 --> 00:12:37,867 I was, uh, recently nominated for James Beard award. 371 00:12:37,867 --> 00:12:39,166 I'm the first fe... 372 00:12:39,166 --> 00:12:40,867 First chef in Lincoln, Nebraska 373 00:12:40,867 --> 00:12:42,667 to be nominated for that. 374 00:12:42,667 --> 00:12:44,400 -[Maneet] Congratulations. -[Rachel] Thank you very much. 375 00:12:44,400 --> 00:12:45,634 [Chris] I don't know what I'm eating here. 376 00:12:46,200 --> 00:12:47,467 But I like it. 377 00:12:47,467 --> 00:12:49,266 I love this smoked peanut butter. 378 00:12:50,066 --> 00:12:51,166 It turned out nice. 379 00:12:51,166 --> 00:12:53,000 [Eric] Yeah, I'm gonna have to agree with Chef Chris. 380 00:12:53,000 --> 00:12:55,967 Peanut situation here is... It's really tasty. 381 00:12:55,967 --> 00:12:57,400 [Chris] It's addictive and I keep going back 382 00:12:57,400 --> 00:12:59,100 and having more and more bites of it. 383 00:12:59,100 --> 00:13:00,066 But I don't really know 384 00:13:00,066 --> 00:13:01,567 that everything's going together. 385 00:13:01,567 --> 00:13:03,200 I don't know how I feel about this radish. 386 00:13:03,200 --> 00:13:04,567 It's beautiful to look at. 387 00:13:04,567 --> 00:13:06,266 But it's a little bit sour for me 388 00:13:06,266 --> 00:13:07,400 and it's a little bit tough. 389 00:13:07,400 --> 00:13:08,767 Okay. 390 00:13:08,767 --> 00:13:10,166 With the watermelon radish, I would have probably just sliced it 391 00:13:10,166 --> 00:13:13,000 a little bit thinner and have, like, a much easier bite. 392 00:13:13,000 --> 00:13:14,900 [Chris] You showed off some skill for sure. 393 00:13:14,900 --> 00:13:17,066 But I'm not sure that you solved the puzzle 394 00:13:17,066 --> 00:13:19,300 of taking four disparate basket ingredients 395 00:13:19,300 --> 00:13:22,066 and making them, kind of, all into one cohesive dish. 396 00:13:22,066 --> 00:13:25,266 -Understood. -So I think that the components are great. 397 00:13:25,266 --> 00:13:26,667 You take this brioche, 398 00:13:26,667 --> 00:13:29,567 cut it into small crostini pieces. 399 00:13:29,567 --> 00:13:30,900 Put this paste on it. 400 00:13:30,900 --> 00:13:32,767 -A small amount of this. -[Chris] Peanut. 401 00:13:32,767 --> 00:13:35,200 -Right there, yeah. Mmm. -[Maneet] And, uh, the arugula. 402 00:13:35,200 --> 00:13:37,767 Same components. It's how you present it to us. 403 00:13:37,767 --> 00:13:38,767 Understood. 404 00:13:38,767 --> 00:13:40,066 [Ted] Thank you, Chef Rachel. 405 00:13:40,066 --> 00:13:41,400 Next up, Chef Jassi. 406 00:13:41,400 --> 00:13:43,467 I have, uh, given a twist to a mirchi vada. 407 00:13:43,467 --> 00:13:45,266 So it's a poblano pepper which is stuffed 408 00:13:45,266 --> 00:13:47,200 with portobello mushroom and sardines. 409 00:13:47,200 --> 00:13:48,266 And, uh, on the base 410 00:13:48,266 --> 00:13:50,266 is a sweet note of the French toast 411 00:13:50,266 --> 00:13:52,667 which is there and a pickled radish. 412 00:13:52,667 --> 00:13:54,767 So I gave the street food touch to it 413 00:13:54,767 --> 00:13:56,033 but in an eclectic way. 414 00:13:58,467 --> 00:14:00,567 [Maneet] Jassi, to have seen this basket 415 00:14:00,567 --> 00:14:02,767 and gone in the direction of mirchi vada, 416 00:14:02,767 --> 00:14:04,367 that blows my mind. 417 00:14:04,367 --> 00:14:06,667 The flavors that you've created are amazing. 418 00:14:06,667 --> 00:14:08,400 You get that funkiness of the sardine 419 00:14:08,400 --> 00:14:10,467 and that going along with a mushroom, 420 00:14:10,467 --> 00:14:11,667 great combination. 421 00:14:11,667 --> 00:14:13,967 The small touches makes a different, right? 422 00:14:13,967 --> 00:14:15,500 Because it's all about layering 423 00:14:15,500 --> 00:14:17,100 the different flavors. 424 00:14:17,100 --> 00:14:18,500 But the one thing about the mirchi vada 425 00:14:18,500 --> 00:14:20,467 is that the peppers used for it 426 00:14:20,467 --> 00:14:21,333 are smaller peppers. 427 00:14:22,667 --> 00:14:24,367 [Eric] Portion wise, it's a little too big 428 00:14:24,367 --> 00:14:26,100 for an appetizer for me. 429 00:14:26,100 --> 00:14:28,066 But I love the stuffing. Really, really delicious. 430 00:14:28,066 --> 00:14:28,967 I love the use of mushrooms. 431 00:14:28,967 --> 00:14:30,266 I just wish that bread, 432 00:14:30,266 --> 00:14:32,400 the brioche was incorporated inside a little bit better. 433 00:14:32,400 --> 00:14:34,867 That would have been such a really beautiful way to add 434 00:14:34,867 --> 00:14:36,400 not only texture, 435 00:14:36,400 --> 00:14:37,667 'cause I think that's what missing inside 436 00:14:37,667 --> 00:14:38,667 of the other pepper, 437 00:14:38,667 --> 00:14:40,300 but that beautiful, kind of buttery note 438 00:14:40,300 --> 00:14:42,400 that the brioche is so inherently known for. 439 00:14:42,400 --> 00:14:46,500 I love the mushroom stuffing that you made but I got very little of it. 440 00:14:46,500 --> 00:14:48,300 There is basically nothing inside. 441 00:14:48,300 --> 00:14:50,567 I was able to get, like, one good forkful. 442 00:14:50,567 --> 00:14:52,400 This strikes me as someone 443 00:14:52,400 --> 00:14:55,367 who has a lot of ambition, a lot of skill 444 00:14:55,367 --> 00:14:56,667 and has this great idea 445 00:14:56,667 --> 00:14:59,900 but then tries to squeeze it into the box of 20 minutes. 446 00:14:59,900 --> 00:15:01,667 If you move on, you've gotta make sure 447 00:15:01,667 --> 00:15:03,400 that you can make something in 30 minutes 448 00:15:03,400 --> 00:15:04,367 that really comes together. 449 00:15:06,066 --> 00:15:07,300 Chef Jassi, thank you. 450 00:15:07,300 --> 00:15:08,667 Finally, Chef Emilie. 451 00:15:08,667 --> 00:15:14,667 It is a green bean spicy peanut butter sardine salad 452 00:15:14,667 --> 00:15:18,734 with watermelon radishes and French toast croutons. 453 00:15:20,367 --> 00:15:22,867 [Maneet] Flavor wise this actually works. 454 00:15:22,867 --> 00:15:25,567 You've got the instinct to create some really good flavors. 455 00:15:25,567 --> 00:15:27,300 -Thank you. -I can get the sardines. 456 00:15:27,300 --> 00:15:29,200 I can get the peanut butter 457 00:15:29,200 --> 00:15:32,300 and that dressing really, really works. 458 00:15:32,300 --> 00:15:34,634 I like the way the watermelon radish has been cut. 459 00:15:35,500 --> 00:15:37,867 But the same thing happened to your croutons, 460 00:15:37,867 --> 00:15:39,567 what happened to Morgan's croutons, 461 00:15:39,867 --> 00:15:41,033 it drank oil. 462 00:15:41,400 --> 00:15:42,300 [Eric] With that said, 463 00:15:42,300 --> 00:15:43,500 you actually had, some, really, like, 464 00:15:43,500 --> 00:15:44,667 tasty components. 465 00:15:44,667 --> 00:15:47,066 The sauce with smoking the butter and the sardines, 466 00:15:47,066 --> 00:15:48,667 is actually really delicious. 467 00:15:48,667 --> 00:15:50,100 [Chris] I like the dressing that you made. 468 00:15:50,100 --> 00:15:52,667 You really, really balanced the heat 469 00:15:52,667 --> 00:15:54,467 that's in that smoked peanut butter. 470 00:15:54,467 --> 00:15:57,300 This dish is a little bit confusing 471 00:15:57,300 --> 00:15:58,467 but there's some good work here. 472 00:15:59,066 --> 00:16:00,133 [Ted] Chef Emilie, thank you. 473 00:16:00,767 --> 00:16:02,300 Okay, great effort from all of you. 474 00:16:02,300 --> 00:16:04,967 Still, one chef has to leave us first. 475 00:16:06,166 --> 00:16:07,567 [Morgan] If I can go back and change my dish, 476 00:16:07,567 --> 00:16:09,367 I definitely would have reduced the oiliness 477 00:16:09,767 --> 00:16:10,767 of the French toast. 478 00:16:10,767 --> 00:16:12,367 But not only myself 479 00:16:12,367 --> 00:16:15,066 but other competitors definitely struggled with this basket. 480 00:16:15,066 --> 00:16:16,400 [Emilie] My heart's racing. 481 00:16:16,400 --> 00:16:18,166 Oh my God, the first chop. 482 00:16:18,166 --> 00:16:19,533 My thoughts are, 483 00:16:20,166 --> 00:16:22,934 "Please. Please. I wanna stay." 484 00:16:25,166 --> 00:16:28,433 So, whose dish is on the chopping block? 485 00:16:38,667 --> 00:16:41,567 So, who's dish is on the chopping block? 486 00:16:49,166 --> 00:16:51,000 Chef Morgan, you've been chopped. 487 00:16:51,000 --> 00:16:52,166 Judges. 488 00:16:52,166 --> 00:16:53,700 [Eric] Chef Morgan, you served us 489 00:16:53,700 --> 00:16:55,000 a really delicious... 490 00:16:55,000 --> 00:16:56,567 with that smoked peanut butter, 491 00:16:56,567 --> 00:16:59,000 but unfortunately, it was just overpowered 492 00:16:59,000 --> 00:17:01,767 by that oil that the brioche soaked up. 493 00:17:01,767 --> 00:17:03,166 And so, we had to chop you. 494 00:17:03,767 --> 00:17:05,767 Thank you. Thank you very much. 495 00:17:06,367 --> 00:17:07,266 [Rachel] Good luck, buddy. 496 00:17:07,266 --> 00:17:08,667 [both chuckling] 497 00:17:08,667 --> 00:17:09,834 -[Morgan] Thank you, judges. -[Eric] Take care. 498 00:17:11,000 --> 00:17:12,567 [Morgan] I'm feeling good. 499 00:17:12,567 --> 00:17:14,367 I was up against some fierce competitors 500 00:17:14,367 --> 00:17:16,166 and I definitely am gonna keep 501 00:17:16,166 --> 00:17:18,266 broadening my skills as a chef 502 00:17:18,266 --> 00:17:19,533 and just keep learning and growing. 503 00:17:21,600 --> 00:17:22,600 Chef Rachel. 504 00:17:22,600 --> 00:17:23,700 Chef Jassi. 505 00:17:23,700 --> 00:17:26,767 Chef Emilie. You have made it to round two. 506 00:17:26,767 --> 00:17:28,166 -Feeling proud? -Yeah. 507 00:17:28,166 --> 00:17:29,467 -[Jassi] Yes. -Absolutely. 508 00:17:29,467 --> 00:17:31,667 Okay, well, pat yourselves on the back, quickly, 509 00:17:31,667 --> 00:17:33,667 because there are entree baskets to tackle. 510 00:17:36,867 --> 00:17:37,834 Open 'em up. 511 00:17:39,166 --> 00:17:41,000 A potato chip omelet. 512 00:17:41,000 --> 00:17:43,166 -[Emilie] An omelet with chips? -Oh. 513 00:17:43,667 --> 00:17:44,767 Okay. 514 00:17:44,767 --> 00:17:45,800 It's not really an omelet. 515 00:17:45,800 --> 00:17:47,567 It's what... I don't really know what this is. 516 00:17:47,567 --> 00:17:49,767 -Pea, guys. -[Ted] Pea greens. 517 00:17:50,166 --> 00:17:51,367 Excuse me? 518 00:17:51,367 --> 00:17:52,333 [laughing] 519 00:17:53,066 --> 00:17:55,100 [Ted] Korean style short ribs. 520 00:17:55,100 --> 00:17:56,634 [Emilie] Oh, I'm freaked out again. 521 00:17:57,100 --> 00:17:58,066 What is... 522 00:17:58,066 --> 00:17:59,000 And cherry cola. 523 00:17:59,000 --> 00:18:00,900 -Okay, great. -Cherry cola? 524 00:18:00,900 --> 00:18:02,567 [Emilie] Oh, wowser. 525 00:18:02,567 --> 00:18:03,867 Am I in a movie theatre or what? 526 00:18:04,367 --> 00:18:05,433 This is good. 527 00:18:07,900 --> 00:18:10,533 [Ted] 30 minutes to solve this culinary puzzle. 528 00:18:11,900 --> 00:18:13,266 Clock starts now. 529 00:18:13,266 --> 00:18:14,667 -[Eric] Go, chefs. Here we go. -[Maneet] Go, go, go, go. Go chefs. 530 00:18:14,667 --> 00:18:15,867 -[Emilie] Sorry, behind ya, behind ya, behind ya. -[Maneet] Come on. 531 00:18:16,900 --> 00:18:18,467 -[Ted] Judges. -[Chris] Is that omelet? 532 00:18:18,467 --> 00:18:21,166 -[Maneet] Probably. -I think that potato chip omelet 533 00:18:21,166 --> 00:18:24,000 is a problem. It is basically a thick omelet. 534 00:18:24,000 --> 00:18:25,667 It has potatoes in it 535 00:18:25,667 --> 00:18:28,166 and it's topped with potato chips. 536 00:18:28,166 --> 00:18:31,100 It's already a pre-made product. 537 00:18:31,100 --> 00:18:34,000 So incorporating that cohesively in a dish, 538 00:18:34,000 --> 00:18:35,100 that's always a problem. 539 00:18:35,100 --> 00:18:37,166 And I do think that Rachel 540 00:18:37,166 --> 00:18:40,800 does get a little bit of that intimidation factor. 541 00:18:40,800 --> 00:18:43,700 She is a James Beard nominated chef. 542 00:18:43,700 --> 00:18:47,166 -What're you going for? -[Maneet] And with Emilie and Jassi, 543 00:18:47,166 --> 00:18:49,000 I'm sure that they might think her 544 00:18:49,000 --> 00:18:52,166 -to be their strongest competitor. -Mmm-hmm. 545 00:18:52,166 --> 00:18:54,166 [Rachel] Super stoked to go into the entree round. 546 00:18:54,166 --> 00:18:56,100 It's what I do is create dishes, 547 00:18:56,100 --> 00:18:57,367 so, let's go. 548 00:18:57,367 --> 00:18:59,700 Like, thinly sliced potatoes in the omelet 549 00:18:59,700 --> 00:19:01,166 and the... chips on top. 550 00:19:01,166 --> 00:19:03,367 So I decide to pair that with some sweet potatoes 551 00:19:03,367 --> 00:19:04,734 and make a hash. 552 00:19:05,000 --> 00:19:06,100 Chef Rachel. 553 00:19:06,100 --> 00:19:07,467 -Yup. -What're you up to? What're you working on? 554 00:19:07,467 --> 00:19:10,600 I'm gonna do, like, a Korean barbeque short rib. 555 00:19:10,600 --> 00:19:12,700 A quick saute on those pea greens 556 00:19:12,700 --> 00:19:13,800 with some mirin and soy. 557 00:19:13,800 --> 00:19:14,767 Coming down. 558 00:19:15,567 --> 00:19:16,467 Sure. 559 00:19:16,467 --> 00:19:18,400 Cherry cola. A lot of times 560 00:19:18,400 --> 00:19:20,000 it's for braising or for making a sauce. 561 00:19:20,000 --> 00:19:22,266 I decided to make a Korean barbeque sauce. 562 00:19:22,266 --> 00:19:24,400 So I'm gonna use mirin, 563 00:19:24,400 --> 00:19:27,867 sriracha, gochujang, ketchup 564 00:19:27,867 --> 00:19:30,367 and I'm gonna make a reduction out of the cherry cola. 565 00:19:30,367 --> 00:19:32,800 This is gonna glaze my Korean short ribs later on it. 566 00:19:32,800 --> 00:19:34,266 [Maneet] The Korean style... 567 00:19:34,266 --> 00:19:36,266 is the classic meat that you find 568 00:19:36,266 --> 00:19:37,367 in Korean barbeques. 569 00:19:37,367 --> 00:19:39,266 [Emilie] Do we have bones in these? 570 00:19:39,266 --> 00:19:40,467 [Rachel] We do. 571 00:19:40,467 --> 00:19:42,867 It does have bones in it. 572 00:19:42,867 --> 00:19:44,266 -[Eric] Mmm-hmm. -It's really thin. 573 00:19:44,266 --> 00:19:46,567 -It... It almost looks like thick cut bacon. -Yes. 574 00:19:46,567 --> 00:19:49,900 [Maneet] It's also got this lovely amount of marbling in it, 575 00:19:49,900 --> 00:19:53,266 which makes it so easy to cook fast. 576 00:19:53,266 --> 00:19:55,700 [Emilie] So I see the bone and short ribs 577 00:19:55,700 --> 00:19:58,367 and I think immediately of pork chop sandwich 578 00:19:58,367 --> 00:20:00,400 that's famous on the south side of Chicago 579 00:20:00,400 --> 00:20:02,400 served with the bone in on the bread, 580 00:20:02,400 --> 00:20:03,867 you just avoid the bone. 581 00:20:03,867 --> 00:20:06,800 I'm making Korean short rib tacos. 582 00:20:06,800 --> 00:20:10,266 With the potato chip omelet I'm gonna make a mayonnaise. 583 00:20:10,266 --> 00:20:12,800 So I take a hefty chunk of that omelet 584 00:20:12,800 --> 00:20:16,266 and add some cherry cola, cilantro, mayonnaise 585 00:20:16,266 --> 00:20:17,867 and lime juice. 586 00:20:17,867 --> 00:20:19,900 [Eric] So right now looks like Chef Emilie 587 00:20:19,900 --> 00:20:21,767 is putting the potato omelet 588 00:20:21,767 --> 00:20:23,467 and the cherry cola in her blender. 589 00:20:23,467 --> 00:20:25,700 I'm not sure what direction this is, uh, speaking. 590 00:20:25,700 --> 00:20:28,667 -You turn it into an aioli very quickly. -Sure. 591 00:20:28,667 --> 00:20:31,867 [Emilie] In cherry cola, that's barbecue sauce right there. 592 00:20:31,867 --> 00:20:34,700 To start my short rib I throw Cherry Cola 593 00:20:34,700 --> 00:20:38,000 some gochujang and get that on the grill. 594 00:20:38,000 --> 00:20:39,266 -[Eric] Chef Emily. -Yeah. 595 00:20:39,266 --> 00:20:40,233 [Eric] How are you? What are you up to? 596 00:20:40,233 --> 00:20:43,900 I'm grilling these sturdy ribs with the bone in. 597 00:20:43,900 --> 00:20:47,133 Have you ever had a Chicago southside pork chop sandwich? 598 00:20:47,767 --> 00:20:49,800 -Bones are staying in. -Okay. 599 00:20:49,800 --> 00:20:52,266 If that's wrong, take it up with the south side. 600 00:20:52,266 --> 00:20:53,367 She said, "If you don't like it, 601 00:20:53,367 --> 00:20:54,867 -take it up with the south side. -Literally. 602 00:20:54,867 --> 00:20:56,367 There's too many things in our way. 603 00:20:56,367 --> 00:21:00,066 My style is like, like MacGyver crazy. 604 00:21:00,066 --> 00:21:02,667 Oh, my God. I just kind of see the world differently. 605 00:21:02,667 --> 00:21:06,166 And I think that winning Chopped would just be mind-blowing. 606 00:21:06,166 --> 00:21:10,166 It's like winning an Oscar, at this point. It's a culinary Oscar. 607 00:21:11,066 --> 00:21:12,467 Behind coming up. 608 00:21:12,467 --> 00:21:15,500 All four chefs in the first round struggled to give us a cohesive dish. 609 00:21:15,500 --> 00:21:18,900 And so here we are really looking for a cohesive dish, 610 00:21:18,900 --> 00:21:21,266 where all four basket ingredients speak to each other. 611 00:21:21,266 --> 00:21:24,166 [Jassi] Coming to the round two, I really take the feedback from the judges, 612 00:21:24,166 --> 00:21:25,900 and I don't want to go wrong again. 613 00:21:25,900 --> 00:21:30,000 So I'm hoping to showcase my techniques and a composed dish. 614 00:21:30,000 --> 00:21:31,800 I'm making grilled short rib, 615 00:21:31,800 --> 00:21:35,166 with wilted pea greens and a cola-coconut sauce, 616 00:21:35,166 --> 00:21:37,667 with a potato chips omelet mousse. 617 00:21:37,667 --> 00:21:40,400 This technique, I do really frequently. 618 00:21:40,400 --> 00:21:43,266 Chef Jassi, you have a lot going on in your station, what's... 619 00:21:43,266 --> 00:21:45,467 I'm making a mousse out of egg. 620 00:21:45,467 --> 00:21:47,266 -Mousse out of the egg? Okay. -Egg mousse... 621 00:21:47,266 --> 00:21:48,700 [Maneet] I think it's a great idea. 622 00:21:48,700 --> 00:21:50,667 [Jassi] So for using the ingredient Cherry Cola 623 00:21:50,667 --> 00:21:53,467 I will actually make a Cherry Cola coconut sauce. 624 00:21:53,467 --> 00:21:56,667 -Behind, do you have butter? Can I use it? Thank you. -There you go. 625 00:21:56,667 --> 00:21:59,900 [Rachel] These ribs are really thin, I took the bones off 626 00:21:59,900 --> 00:22:01,700 so, they're not gonna take much time to cook, 627 00:22:01,700 --> 00:22:04,567 I get them on the grill pan with about 10 minutes left. 628 00:22:04,567 --> 00:22:06,867 Chef's 10 minutes to get this done. 629 00:22:06,867 --> 00:22:09,100 [Jassi] Mama Mila, let's roll this. 630 00:22:09,100 --> 00:22:12,100 -[Chris] Chef Emily, you're making tacos, it looks like. -Yeah. 631 00:22:12,100 --> 00:22:14,900 -Yeah. Yes. -Bo... Bone-in tacos. 632 00:22:14,900 --> 00:22:18,700 I just... I just don't understand how you serve tacos with bone. 633 00:22:18,700 --> 00:22:21,166 I love pea greens 'cause they have such great flavor, 634 00:22:21,166 --> 00:22:23,166 they're a little bit bitter, they're... they're gonna add a lot of balance 635 00:22:23,166 --> 00:22:24,433 and flavor for a while. 636 00:22:25,700 --> 00:22:28,500 Pea greens, I blanch them really quick 637 00:22:28,500 --> 00:22:31,000 and then just actually top my tacos with them. 638 00:22:31,000 --> 00:22:32,700 Two minutes to go, chefs. 639 00:22:34,000 --> 00:22:38,100 [Jassi] So, I'm gonna make the wilted green peas and the Brussels sprout salad. 640 00:22:38,100 --> 00:22:41,867 I like that Jassi is sauteing the pea greens along with some mustard seeds. 641 00:22:41,867 --> 00:22:43,433 I think that's a great idea. 642 00:22:44,000 --> 00:22:46,800 Come on, all four ingredients. 643 00:22:46,800 --> 00:22:51,266 You gotta flip the shorts and I don't see any caramelization and 644 00:22:51,266 --> 00:22:53,567 I am freaking out. 645 00:22:53,567 --> 00:22:57,900 I know I need to get started plating and I just need to toast them. 646 00:22:57,900 --> 00:23:01,000 And one minute to go chefs. One minute to go. 647 00:23:01,000 --> 00:23:02,333 Whoa! Flying meat. 648 00:23:03,367 --> 00:23:06,266 [Emily] As far as winding down, I am thinking, 649 00:23:06,266 --> 00:23:08,700 I should take the bones out of these because 650 00:23:08,700 --> 00:23:11,900 this might not go over well with the judges. 651 00:23:11,900 --> 00:23:14,100 -Now, Emily's removing the bones. -Yes. 652 00:23:14,100 --> 00:23:16,800 -[Chris] Yep. -[Emily] This is so insane. 653 00:23:16,800 --> 00:23:19,667 Chef Emily, are we not being served the Chicago style taco anymore? 654 00:23:19,667 --> 00:23:22,900 [Emily] I don't think you are. Because I... I can kind of see how .the future 655 00:23:22,900 --> 00:23:26,000 and it's gonna be like, "Well, we didn't like, you did that..." So, 656 00:23:26,000 --> 00:23:27,667 Wait, whose voice is that? 657 00:23:27,667 --> 00:23:29,900 [laughs] Uh. 658 00:23:29,900 --> 00:23:34,100 This is such a mess. Oh, my God. I'm down. 659 00:23:34,100 --> 00:23:36,166 [Maneet] Presentation matters! 660 00:23:37,367 --> 00:23:39,266 [Emily] This is stupid, odd. 661 00:23:39,266 --> 00:23:41,066 -Last 30 seconds make them count. -Come on. 662 00:23:41,066 --> 00:23:42,567 -[Chris] Only two of you can move on. -[Maneet] Let's go. 663 00:23:42,567 --> 00:23:44,233 I have to make this look better. 664 00:23:45,800 --> 00:23:48,867 Finishing touches, chefs. That's all there's time for here. 665 00:23:48,867 --> 00:23:53,266 -A total mess. -Ten, nine, eight, seven 666 00:23:53,266 --> 00:23:59,166 six, five, four, three two, one. 667 00:23:59,166 --> 00:24:00,533 -Times up. -Ah. 668 00:24:01,000 --> 00:24:03,000 [cheering] 669 00:24:03,000 --> 00:24:04,433 [applauding] 670 00:24:05,667 --> 00:24:11,767 That was insane. It looks ugly. I'm worried about it looking bad. 671 00:24:15,100 --> 00:24:18,066 Chopped is like chaos on fire. 672 00:24:18,066 --> 00:24:20,734 -Horrible. -Good job guys, good job... 673 00:24:22,667 --> 00:24:26,000 [Rachel] I feel a little flustered, a little flustered after that one. 674 00:24:26,000 --> 00:24:28,266 This time, it... it crunched on me this time. 675 00:24:28,266 --> 00:24:30,100 I feel like I had a lot of time in the appetizer round, 676 00:24:30,100 --> 00:24:31,667 but this round was a lot harder for me. 677 00:24:38,300 --> 00:24:40,867 Chefs, your mystery ingredients for the entree round, 678 00:24:40,867 --> 00:24:42,800 a potato chip omelet, 679 00:24:42,800 --> 00:24:47,900 pea greens, Korean style short ribs and Cherry Cola. 680 00:24:47,900 --> 00:24:50,400 Chef Jassi, please tell us about your dish. 681 00:24:50,400 --> 00:24:53,066 It's a grilled short rib with a wilted Brussels sprouts and 682 00:24:53,066 --> 00:24:55,200 beef tenderloins with a liquid egg mousse. 683 00:24:55,200 --> 00:24:58,533 I have, uh, cola and coconut sauce. 684 00:24:59,567 --> 00:25:01,200 [Ted] What brought you to the States chef? 685 00:25:01,200 --> 00:25:05,166 I worked 10 years in India, and I wanted to explore more, I wanted to learn more, 686 00:25:05,166 --> 00:25:07,667 what the ingredients I don't get there, the techniques I don't get there and 687 00:25:07,667 --> 00:25:11,533 and I wanted to upscale my own talent and I'm hungry for more. 688 00:25:12,000 --> 00:25:13,667 -May I? -Yeah, please. 689 00:25:13,667 --> 00:25:16,900 It's delicious. Really, really delicious. 690 00:25:16,900 --> 00:25:18,400 I get the sweetness from the coconut. 691 00:25:18,400 --> 00:25:20,567 I love the way you treated the pea greens, 692 00:25:20,567 --> 00:25:22,467 they're cooked, it still has bite to it 693 00:25:22,467 --> 00:25:25,567 the mustard, uh seeds that you added was a brilliant touch. 694 00:25:25,567 --> 00:25:28,100 This, uh, short ribs this is how you do it. Marinated, 695 00:25:28,100 --> 00:25:30,567 they have a beautiful char on the outside, 696 00:25:30,567 --> 00:25:34,367 The smokiness with the gochujang and it's cooked perfectly. 697 00:25:34,367 --> 00:25:38,266 The sweetness you get from the Cherry Cola that's great. 698 00:25:38,266 --> 00:25:41,200 The ribs themselves are great and I love the texture. 699 00:25:41,200 --> 00:25:42,900 um, this egg mousse 700 00:25:42,900 --> 00:25:47,800 and I love the creativity of it. But it's lacking a bit in flavor. 701 00:25:47,800 --> 00:25:50,800 I do think that if you had added a little bit of acid to it 702 00:25:50,800 --> 00:25:52,934 -Yes. -you could've taken it to the next level. 703 00:25:53,367 --> 00:25:54,767 Thank you, chef Jassi. 704 00:25:54,767 --> 00:25:56,200 Chef Emily, what do we have? 705 00:25:56,200 --> 00:26:03,400 A Korean short rib taco with potato chip omelet mayonnaise. 706 00:26:03,400 --> 00:26:05,300 There's a lot of food, there's a lot of color, 707 00:26:05,300 --> 00:26:07,266 -it does a look a little bit messy but... -That's why 708 00:26:07,266 --> 00:26:10,967 -I had to grab those bones of it. -Yeah. 709 00:26:10,967 --> 00:26:14,667 Let's actually start there. As far as technique and refinement are technique 710 00:26:14,667 --> 00:26:16,667 you're finishing the plate, while you're prepping on it 711 00:26:16,667 --> 00:26:19,400 it gives a sense as if like, this is unfinished. 712 00:26:19,400 --> 00:26:23,400 I would have to say this though, that potato chip mayonnaise that you created 713 00:26:23,400 --> 00:26:25,367 is the saving grace of this dish. 714 00:26:25,367 --> 00:26:29,200 [Maneet] I do think that the idea of a taco is a fantastic idea. 715 00:26:29,200 --> 00:26:32,400 The mousse that you did of making sure that you toasted the corn tortilla 716 00:26:32,400 --> 00:26:35,567 it shows steps of being a learned chef. 717 00:26:35,567 --> 00:26:39,900 From the few elements of amazingness that I'm tasting over here, 718 00:26:39,900 --> 00:26:43,200 I think if you had more time and could have collected your thoughts 719 00:26:43,200 --> 00:26:46,300 -this could've been a spectacular dish. -Thank you. 720 00:26:46,300 --> 00:26:49,166 [Chris] The aioli that you made with the potato chip omelet 721 00:26:49,166 --> 00:26:51,367 is really good. But you could've... you were right there 722 00:26:51,367 --> 00:26:53,400 you could've thrown in the... and the pea greens 723 00:26:53,400 --> 00:26:56,667 maybe grabbed a jalapeno, some cilantro, now you've got a sauce of verde 724 00:26:56,667 --> 00:27:00,300 and now we've got a really great taco, because the cook on the steak actually 725 00:27:00,300 --> 00:27:02,467 -is quite good. -Yeah. 726 00:27:02,467 --> 00:27:04,166 -Chef Emily, thank you. -Thank you. 727 00:27:05,667 --> 00:27:08,867 -Finally, chef Rachel. -Chefs I made a Korean barbecue short rib 728 00:27:08,867 --> 00:27:13,734 with a sweet potato and egg omelet hash and sauteed pea greens. 729 00:27:14,900 --> 00:27:20,200 [Maneet] Rachel, the has with the potato chip omelet 730 00:27:20,200 --> 00:27:23,300 it's so delicious, because there is a caramelization 731 00:27:23,300 --> 00:27:28,867 around the sweet potatoes and the omelet would actually make a lot of sense. 732 00:27:28,867 --> 00:27:32,000 The sauce that you've created is amazing. 733 00:27:32,000 --> 00:27:34,467 I love it, it's got that heat, sweet. 734 00:27:34,467 --> 00:27:37,567 Unfortunately for me, I'ma have to disagree with chef Maneet here. 735 00:27:37,567 --> 00:27:40,100 This barbecue sauce is way too sweet. 736 00:27:40,100 --> 00:27:45,166 It's just a miss on a miss because the short ribs were treated really really poorly 737 00:27:45,166 --> 00:27:49,166 It's not been cooked properly. There are parts which are almost 738 00:27:49,166 --> 00:27:51,266 boiled in its own juices. 739 00:27:51,266 --> 00:27:53,166 I... I agree with most things. 740 00:27:53,166 --> 00:27:56,100 The barbecue sauce would have been good, if it had been given time to cook. 741 00:27:56,100 --> 00:27:57,967 Like I can literally taste the raw ketchup in it. 742 00:27:57,967 --> 00:28:02,967 I think it's clear that you've made a I'm just gonna... 743 00:28:02,967 --> 00:28:06,400 Um, whoever moves on, you gotta make sure whatever you're setting out to make 744 00:28:06,400 --> 00:28:09,800 you can make it in 30 minutes, so you cook in front of us. 745 00:28:09,800 --> 00:28:11,200 a fully realized vision. 746 00:28:11,200 --> 00:28:13,300 -[Chris] Chef Rachel, thank you. -[Rachel] Thank you. 747 00:28:13,300 --> 00:28:16,967 All right, we'll have news for you soon. Thank you chefs. 748 00:28:16,967 --> 00:28:20,367 [Rachel] I think Jassi did really really great, so he's definitely moving forward. 749 00:28:20,367 --> 00:28:22,000 I think it's definitely a toss up between Emily and I 750 00:28:22,000 --> 00:28:25,100 but I think the flavors that I put forward are little bit better. 751 00:28:25,100 --> 00:28:27,800 I have not been able to show exactly all I can do yet. 752 00:28:27,800 --> 00:28:30,100 So, get me to desserts. Please. 753 00:28:30,100 --> 00:28:34,367 Oh, gosh. Please. Not me, not yet. Not me not yet. 754 00:28:35,967 --> 00:28:39,734 So, whose dish is on the chopping block? 755 00:28:47,900 --> 00:28:51,767 So, whose dish is on the chopping block? 756 00:28:59,100 --> 00:29:02,266 -Chef Emily, you've been chopped. -I am. 757 00:29:02,266 --> 00:29:05,367 -[Ted] So just... -Oh, Emily, Emily, Emily. 758 00:29:05,367 --> 00:29:08,467 You know that aioli that you made with the potato chip 759 00:29:08,467 --> 00:29:11,867 on it and the Cherry Cola was crazy delicious 760 00:29:11,867 --> 00:29:13,567 and the short itself was good. 761 00:29:13,567 --> 00:29:17,000 But the entire dish didn't come together and quite frankly was a hot mess. 762 00:29:17,000 --> 00:29:19,867 -Thanks. -And so, we had to chop you. 763 00:29:19,867 --> 00:29:22,867 Thank you, it's an absolute honor. Thank you. 764 00:29:23,867 --> 00:29:26,700 Oh my gosh, I knew it. I knew it was coming. 765 00:29:26,700 --> 00:29:29,600 The plate was too messy and weird 766 00:29:29,600 --> 00:29:32,667 I can't wait to watch the show and see who wins... 767 00:29:32,667 --> 00:29:35,767 -Thank you. -Thank you. 768 00:29:35,767 --> 00:29:37,533 [Emily] It was amazing to be a part of. 769 00:29:46,667 --> 00:29:50,634 Chef Rachel, chef Jassi, the party here ends soon for somebody. 770 00:29:51,100 --> 00:29:52,767 Who's going down? 771 00:29:52,767 --> 00:29:55,000 Not me, Ted. I got the drive to win. 772 00:29:55,000 --> 00:29:58,000 I'm not going down, I'm here to finish the journey. 773 00:29:58,000 --> 00:29:59,333 Dessert baskets. 774 00:30:02,867 --> 00:30:04,600 Get into 'em. 775 00:30:04,600 --> 00:30:06,467 [Ted] Well, well, well... 776 00:30:06,467 --> 00:30:09,467 -What is it? -[Ted] A giant fortune cookie. 777 00:30:09,467 --> 00:30:11,567 -I don't know what this is. -[Jassi] Giant fortune cookie. 778 00:30:11,567 --> 00:30:13,367 [Ted] You're also working with gooseberries. 779 00:30:13,367 --> 00:30:16,266 -Gooseberries. -Good gooseberries. 780 00:30:16,266 --> 00:30:18,066 [Ted] Blue hubbard squash... 781 00:30:19,367 --> 00:30:21,367 and camel milk. 782 00:30:21,367 --> 00:30:23,834 -Camel milk? -[Rachel] Camel milk. 783 00:30:24,600 --> 00:30:25,767 This is hard. 784 00:30:25,767 --> 00:30:29,600 [Ted] Your third and final 30 minute round, begins now. 785 00:30:29,600 --> 00:30:31,467 Yay, go chefs. 786 00:30:31,467 --> 00:30:33,367 [Eric] Wohoo! 787 00:30:33,367 --> 00:30:37,100 Judges, there's a lot to unpack in this basket. What would you tackle first? 788 00:30:37,100 --> 00:30:40,467 I would go ahead and tackle the blue hubbard squash 789 00:30:40,467 --> 00:30:41,767 because it is hard. 790 00:30:41,767 --> 00:30:44,266 If you look at it, it has a tinge of... 791 00:30:44,266 --> 00:30:47,266 flavor, it does have the little bit of the sweet sweet potato. 792 00:30:47,266 --> 00:30:50,333 with butternut squash flavor. 793 00:30:51,166 --> 00:30:54,900 Microwave, she's putting it in the microwave. 794 00:30:54,900 --> 00:30:57,000 -That's brilliant. -I love that. 795 00:30:57,000 --> 00:31:00,066 Really really smart move, and it's saved and it's saved her a bunch of time 796 00:31:00,066 --> 00:31:01,367 I love, love that move. 797 00:31:01,367 --> 00:31:03,367 Jasprit, how you doing? 798 00:31:03,367 --> 00:31:06,467 I'm doing good, uh I'm candying some squash 799 00:31:06,467 --> 00:31:10,100 and then I have camel milk rabri going on, in which 800 00:31:10,100 --> 00:31:12,600 I'm putting the, uh, fortune cookie. 801 00:31:12,600 --> 00:31:15,867 So, it will be a fortune cookie... rabri. 802 00:31:15,867 --> 00:31:20,166 -Jassi is making a rabri. A rabri is produced sweet... -Rabadi? 803 00:31:20,166 --> 00:31:23,000 Rabri. It's rabri. 804 00:31:23,000 --> 00:31:26,467 -It's a reduced Indian sweetened milk -Rabri... 805 00:31:26,467 --> 00:31:30,100 -which is used a foundation for lot of desserts. -Nice. 806 00:31:30,100 --> 00:31:31,367 [Jassi] Behind, coming through. 807 00:31:31,367 --> 00:31:34,667 I am presenting this dish to one of the chef who is Indian. 808 00:31:34,667 --> 00:31:37,467 So, if I go wrong, I think I'm done. 809 00:31:37,467 --> 00:31:38,900 Coming through behind. 810 00:31:38,900 --> 00:31:41,867 And then we have, of course this giant fortune cookie. 811 00:31:41,867 --> 00:31:45,367 The fortune cookie, itself is made with you know, flour, sugar powder, egg white. 812 00:31:45,367 --> 00:31:47,567 -One side is stuffed with white chocolate mousse, -Oh. 813 00:31:47,567 --> 00:31:49,667 and the other side is stuffed with the dark chocolate mousse. 814 00:31:49,667 --> 00:31:51,367 And then it's served with a variety of berries. 815 00:31:51,367 --> 00:31:52,867 So, they've got a lot of options here. 816 00:31:52,867 --> 00:31:55,367 They can use just berries which I would keep the same personally. 817 00:31:55,367 --> 00:31:58,367 They can use the cookie which is been robbed with a little bit of chocolate... 818 00:31:58,367 --> 00:32:00,467 Or they can just use the mousse that's stuffed inside 819 00:32:00,467 --> 00:32:01,533 or one of the... 820 00:32:02,567 --> 00:32:05,166 -You good? -[Rachel] I'm good. 821 00:32:05,166 --> 00:32:07,000 Rachel, what are you making for us? 822 00:32:07,000 --> 00:32:09,800 I'm gonna work on a custard with this camel milk. 823 00:32:09,800 --> 00:32:12,567 That squash is in the microwave is it? What's the plan for that. 824 00:32:12,567 --> 00:32:14,000 Just trying to soften it down 825 00:32:14,000 --> 00:32:16,166 so I can scoop it down, cook it into the custard. 826 00:32:16,166 --> 00:32:19,467 I'm making a squash and camel milk custard. 827 00:32:19,467 --> 00:32:22,166 With a fortune cookie and pecan streusel 828 00:32:22,166 --> 00:32:23,967 and candied in pickled gooseberries. 829 00:32:25,567 --> 00:32:28,667 Chef Rachel's blue hubbard is out of the microwave now, 830 00:32:28,667 --> 00:32:32,166 and see how easy it's for her to scoop all those in that out. 831 00:32:33,667 --> 00:32:36,367 Then you've got this camel milk which is a bit polarizing. 832 00:32:36,367 --> 00:32:39,100 Some people find it to be sweet, really nice and creamy. 833 00:32:39,100 --> 00:32:42,567 -Others... it, uh salty reaction. -[Maneet] Yeah. 834 00:32:42,567 --> 00:32:45,767 Camel milk is kind of funky, but it's definitely workable 835 00:32:45,767 --> 00:32:47,166 and it's gonna go well with the squash. 836 00:32:47,166 --> 00:32:50,867 I see the vanilla mousse in the fortune cookie, I decided to add that. 837 00:32:50,867 --> 00:32:53,767 ... sweetness element for my custard. 838 00:32:53,767 --> 00:32:57,000 Behind, coming through behind. 839 00:32:57,000 --> 00:33:01,700 [Maneet] Both the chefs have proven to be really competitive chefs today. 840 00:33:01,700 --> 00:33:06,567 Jassi has moved from India, his parents have been very supportive of him becoming 841 00:33:06,567 --> 00:33:10,000 -a chef. But not the entire society around him. -Yes 842 00:33:10,000 --> 00:33:12,367 And he wants to get this win for them. 843 00:33:12,367 --> 00:33:16,467 On the other hand Rachel comes from a small town where, 844 00:33:16,467 --> 00:33:21,567 for the first time her restaurant, she got a James Beard nomination. 845 00:33:21,567 --> 00:33:25,467 -[Chris] Massive. -And we know James Beard nominations do not come easy. 846 00:33:25,467 --> 00:33:28,567 -So both of them are very hungry for this win. -[Eric] Yes. 847 00:33:28,567 --> 00:33:30,867 [Jassi] When I tasted the gooseberries, it was little tart 848 00:33:30,867 --> 00:33:33,767 so I take the chocolate and the vanilla pastry cream 849 00:33:33,767 --> 00:33:37,000 from the fortune cookie and I mixed it with the gooseberry and crush it. 850 00:33:37,000 --> 00:33:38,934 It actually gave me a sweetness to it. 851 00:33:40,000 --> 00:33:41,066 Beautiful. 852 00:33:42,100 --> 00:33:44,567 Chef Rachel, how's your dish coming along? 853 00:33:44,567 --> 00:33:47,467 [Rachel] It's coming along, I just need to get these custards in the blast chiller. 854 00:33:47,467 --> 00:33:50,100 The thing about a custard is that it needs, 855 00:33:50,100 --> 00:33:51,800 to set out. 856 00:33:51,800 --> 00:33:52,900 [Rachel] I have less than ten minutes left. 857 00:33:52,900 --> 00:33:54,867 I get my ramekins into the blast chiller. 858 00:33:54,867 --> 00:33:57,900 I'm really concerned that they're not gonna set in time. 859 00:33:57,900 --> 00:34:00,667 [Maneet] So Rachel has the mousse from the fortune cookie. 860 00:34:00,667 --> 00:34:02,600 The camel milk and the blue hubbard 861 00:34:02,600 --> 00:34:06,166 -Coming behind. Coming behind. -If it doesn't work, that's three basket ingredients. 862 00:34:06,166 --> 00:34:08,467 -That's a big risk to take. -[Chris] Big. 863 00:34:08,467 --> 00:34:10,467 [Rachel] So I wanna make a streusel on the fortune cookie. 864 00:34:10,467 --> 00:34:12,166 I wanna make a crunchy element for my dish. 865 00:34:14,266 --> 00:34:18,600 [Maneet] Jassi is in the lead, he had a very strong entree round, right? 866 00:34:18,600 --> 00:34:22,900 Now, this dessert round is make it or break it. 867 00:34:22,900 --> 00:34:24,767 [Rachel] Grab my streusel out of the oven, 868 00:34:24,767 --> 00:34:25,867 I'll get it in the blast chiller, 869 00:34:25,867 --> 00:34:28,166 because I wanted it to be at least crumbly. 870 00:34:28,166 --> 00:34:30,000 At this point, I'm standing next to the blast chiller, 871 00:34:30,000 --> 00:34:32,266 waiting for two of my components 872 00:34:32,266 --> 00:34:34,000 to finish and I'm bringing out. 873 00:34:34,000 --> 00:34:36,367 [Maneet] If Rachel's custard fails 874 00:34:36,367 --> 00:34:38,333 -that's it game over for her. -[Eric] That's it. 875 00:34:43,367 --> 00:34:45,333 All right chefs, five minutes to get this done. 876 00:34:46,367 --> 00:34:48,567 [Rachel] As I'm waiting for my custard to set, 877 00:34:48,567 --> 00:34:50,500 I want to pickle the gooseberries 878 00:34:50,500 --> 00:34:53,166 in cut brown sugar and champagne vinegar. 879 00:34:53,166 --> 00:34:56,166 Gooseberries, they're sweet, they're tart, they're tangy. 880 00:34:56,166 --> 00:34:58,467 It goes well with the blue hubbard squash. 881 00:34:58,467 --> 00:35:00,400 [Jassi] I'm using the fruit from the giant fortune cookie 882 00:35:00,400 --> 00:35:02,266 to make a frozen fruit compote. 883 00:35:02,266 --> 00:35:06,734 Because the rabri, the squash and the tartness will really go well with it. 884 00:35:09,000 --> 00:35:10,533 Less than two minutes to go, chefs. 885 00:35:12,166 --> 00:35:15,467 Rachel, how do the gooseberries look? 886 00:35:15,467 --> 00:35:19,900 [Rachel] I've got them in a pickle that's on that I'm kind of infusing right now 887 00:35:19,900 --> 00:35:21,634 and I'm cooking a few down as well. 888 00:35:24,066 --> 00:35:25,500 [Ted] Minute and a half left. 889 00:35:25,500 --> 00:35:26,800 That's it? 890 00:35:26,800 --> 00:35:28,266 One of you gets 10k. 891 00:35:28,266 --> 00:35:29,867 One of you gets nothing. 892 00:35:29,867 --> 00:35:34,000 [Ted] So Rachel is staring down the clock which only has a minute 10 left on it. 893 00:35:34,000 --> 00:35:38,100 Waiting until the final seconds to get that custard out. 894 00:35:38,100 --> 00:35:40,266 -You got this, Rachel... -Come on Rachel you got this! 895 00:35:40,266 --> 00:35:42,900 -She's definitely not happy with it. -One minute to go. 896 00:35:42,900 --> 00:35:45,567 She can't be, if she was... she would've been plating by now. 897 00:35:45,567 --> 00:35:46,567 -Yeah. -We know that... 898 00:35:46,567 --> 00:35:50,000 I think Rachel is hoping that her custard is set. 899 00:35:50,000 --> 00:35:51,867 Forty five seconds, you gotta get going. 900 00:35:51,867 --> 00:35:55,166 -[Ted] Come on chefs. -[Maneet] Come on chefs, let's go. Rachel you got this. 901 00:35:55,166 --> 00:35:56,800 -[Maneet] Come on, Jassi. -Finishing now. 902 00:35:56,800 --> 00:35:59,867 -[Ted] Twenty seconds. -[Maneet] Twenty seconds, not a lot of time. 903 00:35:59,867 --> 00:36:01,467 [Ted] All four ingredients go in that plate. 904 00:36:01,467 --> 00:36:04,166 Final seconds of the final round here. 905 00:36:04,166 --> 00:36:08,700 Ten, nine, eight, seven, 906 00:36:08,700 --> 00:36:12,800 -[Eric] Hurry, hurry... -[Ted] six, five, four 907 00:36:12,800 --> 00:36:15,367 -[Chris] Hurry, hurry, hurry. -[Ted] two, one. 908 00:36:16,300 --> 00:36:18,367 [Ted] Time's up. Please step back. 909 00:36:18,367 --> 00:36:19,467 [Maneet cheering] 910 00:36:20,467 --> 00:36:22,166 [Chris] Well done, chefs. 911 00:36:22,166 --> 00:36:25,400 I really want to win this competition. Reason being I came so far, 912 00:36:25,400 --> 00:36:27,000 I wanna finish this journey. 913 00:36:27,000 --> 00:36:30,166 [Rachel] I'm worried the custard doesn't have the exact right consistency 914 00:36:30,166 --> 00:36:31,266 that I was looking for. 915 00:36:31,266 --> 00:36:33,500 It tastes really good, it's not quite set. 916 00:36:33,500 --> 00:36:35,867 But I think this might be a ten thousand dollar dessert. 917 00:36:41,567 --> 00:36:44,900 [Ted] Chef Rachel and chef Jassi. In your final round 918 00:36:44,900 --> 00:36:47,467 you found a giant fortune cookie. 919 00:36:47,467 --> 00:36:52,266 Gooseberries, blue hubbard squash and camel milk. 920 00:36:52,266 --> 00:36:54,100 Chef Rachel, please tell us what you made? 921 00:36:54,100 --> 00:36:56,800 I made a custard today out of the blue hubbard squash 922 00:36:56,800 --> 00:37:01,600 and the camel milk on top is a streusel that I use the fortune cookie, 923 00:37:01,600 --> 00:37:04,166 with a little bread and toasted pecan. 924 00:37:04,166 --> 00:37:07,367 And then I did kind of a candy pickle on the gooseberries. 925 00:37:10,700 --> 00:37:13,700 This is a blue hubbard squash custard, no doubt about it. 926 00:37:13,700 --> 00:37:16,700 I get the flavor immediately, it's pronounced, it's sweet. 927 00:37:16,700 --> 00:37:20,667 but it's not overly sweet, technically though it's just very lose. 928 00:37:20,667 --> 00:37:22,400 Yeah, understood. 929 00:37:22,400 --> 00:37:26,367 I think what you have created over here in terms of flavor is very learned. 930 00:37:26,367 --> 00:37:30,967 It's very sophisticated, it's not overly sweet. Love the gooseberries in it. 931 00:37:30,967 --> 00:37:33,100 That bite with the streusel and the gooseberry 932 00:37:33,100 --> 00:37:34,867 that's a great, great bite. 933 00:37:34,867 --> 00:37:38,300 But the problem is after one or two bites, you don't have any more streusel. 934 00:37:38,300 --> 00:37:39,600 You don't have anymore gooseberries. 935 00:37:39,600 --> 00:37:41,967 -Yep. -And you're left with this bowl of custard that 936 00:37:41,967 --> 00:37:43,967 I actually do not like the texture at all. 937 00:37:45,567 --> 00:37:49,800 Technically, this is not the best dessert but flavor-wise I think you hit so many 938 00:37:49,800 --> 00:37:52,367 amazing marks. There's salty, there's sweet, there's tangy. 939 00:37:52,367 --> 00:37:54,166 It's uh, it's a really strong dish. 940 00:37:54,166 --> 00:37:55,667 Thank you very much. 941 00:37:55,667 --> 00:37:58,100 Thank you, chef Rachel. Finally chef Jassi. 942 00:37:58,100 --> 00:38:01,100 All right, so actually the ingredients took me to back home and I did 943 00:38:01,100 --> 00:38:03,000 a fortune cookie rabri. 944 00:38:03,000 --> 00:38:05,934 with candied squash and gooseberry. 945 00:38:08,467 --> 00:38:10,900 I have no frame of reference to a dessert like this. 946 00:38:10,900 --> 00:38:12,700 But this is actually really delicious. 947 00:38:12,700 --> 00:38:15,767 I love it, thank you for introducing me to this. 948 00:38:15,767 --> 00:38:18,467 I think it's a really beautiful consistency 949 00:38:18,467 --> 00:38:23,467 Rabri or sweetened milk takes hours and hours to cook. 950 00:38:23,467 --> 00:38:29,367 I don't know how you managed to do this, but this is absolutely delicious. 951 00:38:29,367 --> 00:38:31,000 The rabri is spot on. 952 00:38:31,000 --> 00:38:34,567 Smart utilization of the camel milk and the giant fortune cookie. 953 00:38:34,567 --> 00:38:35,967 Thank you, chef. 954 00:38:35,967 --> 00:38:40,967 But I don't think that the blue hubbard squash is as successful. 955 00:38:40,967 --> 00:38:44,000 It just seems like it is a piece of squash 956 00:38:44,000 --> 00:38:46,567 which has been cooked and placed right over here. 957 00:38:46,567 --> 00:38:50,166 [Eric] I agree the squash in the middle kind of felt, basic. 958 00:38:50,166 --> 00:38:53,467 I do think that there could have been a lot more to this. 959 00:38:53,467 --> 00:38:55,467 I wish there was a lot more of the gooseberries. 960 00:38:55,467 --> 00:38:58,700 Actually got a good amount of gooseberries, so I think it was just a portioning thing. 961 00:38:58,700 --> 00:39:01,734 We all agree though that this piece of squash in the middle really 962 00:39:02,166 --> 00:39:03,400 doesn't even need it. 963 00:39:03,400 --> 00:39:05,700 I almost wished that you would maybe melon balled it 964 00:39:05,700 --> 00:39:07,066 -and then roasted it. -Mmm-hmm. 965 00:39:07,066 --> 00:39:09,467 -Yeah, good call. -So you add some gooseberries and some squash. 966 00:39:09,467 --> 00:39:12,266 You know, you never really know which one you're going to get. 967 00:39:12,266 --> 00:39:13,567 [Ted] Chef Jassi, thank you. 968 00:39:13,567 --> 00:39:16,367 -[Jassi] Thank you. -[Ted] All right, judges need to work it out. 969 00:39:16,367 --> 00:39:17,500 [Ted] Thank you, chefs. 970 00:39:17,500 --> 00:39:19,333 -Thank you. -Thank you, chefs. 971 00:39:21,900 --> 00:39:25,266 we saw an amazing amount of creativity from both of them. 972 00:39:25,266 --> 00:39:29,467 In the first course, Jassi gave us a really creative dish. 973 00:39:29,467 --> 00:39:33,166 He got some poblano, stuffed it with the sardines and portobello 974 00:39:33,166 --> 00:39:34,967 I think it's a great combination. 975 00:39:34,967 --> 00:39:37,700 But overall, the proportions where completely off. 976 00:39:37,700 --> 00:39:40,567 -There wasn't enough filling in it. -I got almost no filling. 977 00:39:40,567 --> 00:39:42,700 My... was practically empty. 978 00:39:42,700 --> 00:39:44,700 Rachel decided to go ahead and 979 00:39:44,700 --> 00:39:46,867 -[Maneet] braise the watermelon radish. -[Eric] Yeah. 980 00:39:46,867 --> 00:39:48,900 [Maneet] I think it was cut too big. 981 00:39:48,900 --> 00:39:54,266 But the sauce that she made with the sardines and the smoked peanut butter 982 00:39:54,266 --> 00:39:55,800 -was delicious. -It was really good. 983 00:39:55,800 --> 00:39:59,266 -In the entree round, Jassi came back really strong. -Did he? 984 00:39:59,266 --> 00:40:00,700 Killed the entree. 985 00:40:00,700 --> 00:40:02,600 [Chris] His short ribs were delicious. 986 00:40:02,600 --> 00:40:04,967 Marinated, cooked perfectly. 987 00:40:04,967 --> 00:40:08,100 And then Rachel made, uh, a barbecue sauce. 988 00:40:08,100 --> 00:40:11,000 which was a great idea but it was too sweet. 989 00:40:11,000 --> 00:40:13,467 [Maneet] The hash that Rachel made was interesting. 990 00:40:13,467 --> 00:40:17,700 She got the caramelization, I love the sweetness of the sweet potato. 991 00:40:17,700 --> 00:40:21,100 I think Jassi had a clear lead going into the dessert round. 992 00:40:21,100 --> 00:40:22,800 But she made a really great dessert. 993 00:40:27,567 --> 00:40:30,700 [Jassi] Winning means a lot to me. I'll be so proud tell my parents back home 994 00:40:30,700 --> 00:40:32,000 and they'll be so proud. 995 00:40:32,000 --> 00:40:34,066 I'm gonna be the Chopped champion. That's what I came for 996 00:40:34,066 --> 00:40:38,266 and I told you, I will finish the journey and I will win. 997 00:40:38,266 --> 00:40:43,100 [Rachel] Most challenging part of today was just being able to execute at a high level. 998 00:40:43,100 --> 00:40:45,166 But, I want to win for validation for myself. 999 00:40:45,166 --> 00:40:47,700 I would like to pat myself on the back and say, 1000 00:40:47,700 --> 00:40:50,266 "You know, your years of grinding have actually paid off." 1001 00:40:50,266 --> 00:40:54,166 So, whose dish is on the chopping block? 1002 00:41:02,166 --> 00:41:03,300 [Ted] Chef Rachel. 1003 00:41:03,300 --> 00:41:05,367 You've been chopped. Judges. 1004 00:41:05,367 --> 00:41:10,600 Rachel, in the first course we thought the braise watermelon radishes 1005 00:41:10,600 --> 00:41:12,266 were cut too thick. 1006 00:41:12,266 --> 00:41:16,266 In the second round, the short rib was not cooked properly. 1007 00:41:16,266 --> 00:41:19,266 And the barbecue sauce was very, very sweet. 1008 00:41:19,266 --> 00:41:22,667 And for these reasons, we have to chop you. 1009 00:41:22,667 --> 00:41:24,266 Thank you so much, chefs. 1010 00:41:24,266 --> 00:41:25,333 -Rachel. -Congrats. 1011 00:41:25,967 --> 00:41:27,367 I think I got my own way today. 1012 00:41:27,367 --> 00:41:29,700 I think I got a little flustered in the kitchen. 1013 00:41:29,700 --> 00:41:31,166 Thank you so much. Thank you... 1014 00:41:31,166 --> 00:41:34,000 But I got to cook for some really amazing chefs that I really respect. 1015 00:41:34,000 --> 00:41:36,166 and that was amazing. 1016 00:41:36,166 --> 00:41:40,166 And that means chef Jassi Bindra, you are the Chopped champion. 1017 00:41:40,166 --> 00:41:41,700 -[Ted] Congratulations. -Thank you. 1018 00:41:41,700 --> 00:41:43,667 [cheering] 1019 00:41:43,667 --> 00:41:45,400 Thank you, thank you. 1020 00:41:45,400 --> 00:41:48,033 I'm a Chopped champion and it feels great. 1021 00:41:48,867 --> 00:41:50,166 Balle! 1022 00:41:50,166 --> 00:41:52,600 I can actually say, "Hey, mom and dad... 1023 00:41:52,600 --> 00:41:54,066 -[Maneet] Good job, -[Eric] Well done. 1024 00:41:54,700 --> 00:41:56,000 ... I'm a top champion.