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
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00:01:33,300 --> 00:01:34,667
so it's all of the things.
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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.
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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.
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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,
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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
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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
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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.
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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.
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00:02:53,667 --> 00:02:56,066
It would mean the world
to me to bring it home.
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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.
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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.