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Happy Halloween!
2
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This is bound to be
a seriously spooky
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00:00:04,900 --> 00:00:06,667
and kooky competition.
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[cackling]
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00:00:08,667 --> 00:00:10,166
[Amanda] ♪ Trick or treat
Smell my feet ♪
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[both] ♪ Give me something
good to eat ♪
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[Connie]
My food is scary good.
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00:00:14,266 --> 00:00:16,100
She's not gonna finish
her plates.
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00:00:16,100 --> 00:00:17,100
Time?
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00:00:17,100 --> 00:00:18,667
[woman] You don't have time
for much more.
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Right behind. Right behind.
Right behind. Right behind.
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00:00:20,266 --> 00:00:22,100
-Why is she running to the
pantry with 20 seconds to go?
-Where are you going?
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-It's all the way up!
-This is crazy!
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-Oh, sorry! So sorry!
-You're scaring me!
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I think today's gonna
be spooktacular.
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[evil laughter]
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What's really scary is
my skills in the kitchen.
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00:00:38,967 --> 00:00:41,066
[laughs maniacally]
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00:00:42,867 --> 00:00:44,000
My name is Robert Alexander.
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I am the executive chef
at The Foundry Hotel
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in Asheville, North Carolina.
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So what I'm looking for
here is a nice sizzle.
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My style of cooking is
Americana meets French.
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The colors are there.
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The herbs are there.
The freshness is there.
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I love Halloween
for the festivities of it.
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I want candy.
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I wanna dress up and not
be myself for a couple hours.
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You should expect
both tricks and treats.
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So good.
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00:01:12,667 --> 00:01:14,800
[Zach]
I am the Halloween chef.
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I'm all about the blood
and the guts and the gore
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in the horror movies.
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I'm just thinking about what
I'm gonna do to those judges
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if I don't win.
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My name is Zach Neil
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and I am the owner and
executive chef
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of Beetle House, New York,
and Beetle House, Los Angeles.
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We celebrate Halloween
365 days a year.
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We make a lot of different
kinds of scary dishes.
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One of them is called
the Sweeney Beef,
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which is a steak that we serve
with a crazy blood sauce.
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And it's served with
a straight razor.
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I also write
Halloween cookbooks.
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So if the competition
is based off of
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making your plates look gory
and gross, I'm gonna win.
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Garlic keeps
the vampires away.
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My food is gonna have
the judges screaming for more
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because my food is scary good.
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Everything tastes better
with tequila.
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I'm Connie,
chef/owner of Coni'Seafood
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from Inglewood, California.
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I didn't take
a Cordon Bleu class
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or nothing like that.
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I just learned
from my dad's recipes
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and I took
over his restaurant.
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We have three now.
And it's all seafood.
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You don't have to go
through traditional route
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to get to
where you want to be.
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I love all things gore,
all things scary movies,
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all things Halloween.
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My name is Chef Jeana Pecha
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and I am owner and
executive chef
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of Omakase Por Favor
in Sacramento, California.
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Omakase Por Favor is a fusion
between coastal Mexican
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and of Japanese cuisine.
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You're gonna get
the sushi bar, raw bar,
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but in
coastal Mexican flavors.
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Ceviche, aguachile,
oysters, octopus.
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Bring on the blood and guts.
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[chuckles]
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Happy Halloween!
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00:03:01,266 --> 00:03:02,834
-Hi!
-Happy Halloween, Ted.
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[cackling]
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There it is.
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Thank you, Robert.
Appreciate that.
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This is bound to be
a seriously spooky
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and kooky competition.
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The baskets will be inspired
by Halloween.
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If your dish doesn't cut it,
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you will be chopped.
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-No.
-No, not me.
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[Sunny] We got a guillotine
right in the back.
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[screaming sound effect
over speaker]
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There's no reason to
be frightened
of this first basket.
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I don't believe you.
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I don't know about that.
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There's a spider
in here somewhere.
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You gotta open 'em up anyway.
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Oh.
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Oh, my goodness.
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[Ted] And it's a pasta brain.
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It's not the brain
I thought it was gonna be,
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but it's a brain.
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[Zach] It's pretty gross.
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Diavolo.
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-[Ted] There are also
roasted pumpkin seeds.
-Pumpkin seeds.
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[Zach] That's good.
I like pumpkin seeds.
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Pepitas.
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00:04:04,667 --> 00:04:06,867
[Ted] Red jalapeno peppers...
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Peppers I can work with.
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...and edible eyeballs.
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No! Gummy eyeballs.
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[Zach] Yuck.
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It wouldn't be Halloween
without a little bit
of brains and eyeballs.
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Let's do it.
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Twenty minutes to embrace
the Halloween spirit,
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while also making great food.
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Time starts now.
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-Happy Halloween, Judges.
-[Chris] Yeah!
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-Yay! Happy Halloween!
-Happy Halloween!
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Amanda, Chris, you are joined
by the radiant cohost
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of The Kitchen
on Food Network,
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the one and only
Sunny Anderson.
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-[Amanda] Yay, Sunny!
-Welcome back, Sunny.
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I'm happy to be here.
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Oh, my God.
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[Ted] It's brains and eyeballs
on the menu.
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Are you all scared?
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-Nope. I think today's
gonna be spooktacular.
-Nah.
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-Ah!
-[Sunny] Okay. Okay.
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We're gonna
see what's in here.
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[Chris] This pasta brain
is udon noodles,
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which have
a very chewy texture.
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But encased in this brain
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are meatballs that
are wrapped in prosciutto.
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I think my brain has
meatballs in it, too.
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[all laughing]
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Did you deconstruct
your brain yet?
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Um, somewhat.
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It's pretty disgusting, so.
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-[Chris] Zach.
-Yes?
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You got a plan?
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I have sort of a plan, yeah.
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I have this pasta thing,
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so I'm automatically
thinking Italian food.
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I'm making eye of the devil
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or deconstructed
pasta diavolo.
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At Beetle House, our slogan is
"Everyday is Halloween."
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Coming behind.
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Watch your back.
Watch your back.
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[Zach] Food at Beetle House
is a little
bit scary.
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We have dishes that are served
in skull bowls.
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A lot of our cocktails
catch on fire. They smoke.
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Edible eyeballs has
a coconut hint.
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And I definitely
don't want coconut.
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My hope is that I can
just fold it into a sauce
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and melt it down
to add some texture.
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In goes the eyeball.
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[spooky music plays]
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Can I have a couple
corn tortillas from you?
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Yes.
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My style of cooking is
heavily influenced
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by Mexican cuisine.
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I spent a lot of time
living and working in Mexico
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and with
those Mexican flavors.
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Thank you, Chef.
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I like some spice in my life.
This is Halloween.
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We have some eyeballs.
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I'm stoked.
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Jeana, what are you making?
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I'm doing a tostada.
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-Tostada.
-And some...
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I'm making a coconut
jalapeno mayo
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-for the base of the tostada.
-Ooh, I like that.
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Sounds good.
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-It's spicy, so I hope
you guys are okay with that.
-Yes.
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I do think the Mexican route
is the way to go, though,
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-with this. It leans that way.
-Yeah.
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[Amanda] The red jalapenos,
you have the pumpkin seed.
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Obviously, the eyeballs,
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you can do just about
anything with them.
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They have a bit of
a coconut flavor,
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tiny, tiny essence of rum.
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But any kind of sweetness
you need in
your dish,
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you can use those.
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[Robert] Edible eyeballs
staring at me and it's weird.
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And I'm like,
"Obviously, it's candy
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and it's made out of sugar
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and probably gelatin.
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And the good thing
about those two things
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is they melt."
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Robert, what are you making,
Chef?
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I'm making my version
of a ramen.
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-A play on ramen?
-Yeah.
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Interesting.
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For my ramen broth,
I add chicken broth,
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dashi, soy sauce,
a little bit of mirin,
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the eyeballs
along with the red jalapenos.
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[Chris] You know, you don't
always have to make something
super refined.
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I would do
a jalapeno popper here.
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I would take the meatball
that's in the pasta brain,
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make a filling with that.
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I would make a cheese sauce
with those edible eyeballs.
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And I would grind
the pumpkin seeds with panko
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for my breading.
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How are you doin', Connie?
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I don't wanna think
about the time.
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My favorite part of Halloween
is dressing up
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00:07:42,867 --> 00:07:44,967
because I'm cute.
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I love Halloween.
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00:07:47,567 --> 00:07:50,867
But us Hispanics, we celebrate
Dia De Los Muertos.
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We honor and respect the dead.
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And we celebrate life.
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00:07:55,166 --> 00:07:56,700
Connie, what are you making?
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00:07:56,700 --> 00:08:00,500
I'm making, uh,
tacos with chorizo and papa.
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I have my potatoes cooking
208
00:08:03,767 --> 00:08:06,433
and I go to get the chorizo...
209
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Cut.
210
00:08:09,000 --> 00:08:11,467
Oh, no! Connie cut herself.
211
00:08:11,467 --> 00:08:13,066
Put that and hold pressure.
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00:08:13,066 --> 00:08:14,667
[Chris] There's no good round
to cut yourself.
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00:08:14,667 --> 00:08:16,266
But the appetizer round,
214
00:08:16,266 --> 00:08:17,600
you know,
it's such a short round
215
00:08:17,600 --> 00:08:19,367
and you lose so much
valuable time.
216
00:08:19,367 --> 00:08:20,266
-Okay.
-Go, go, go.
217
00:08:20,266 --> 00:08:21,767
-Thank you.
-Yes.
218
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[Ted] 10 minutes
to get 'er done, chefs.
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00:08:23,767 --> 00:08:24,900
Oh, my gosh.
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00:08:24,900 --> 00:08:27,000
Geez, that went quick.
221
00:08:27,000 --> 00:08:28,767
I'm gonna take the noodles
from the pasta brain
222
00:08:28,767 --> 00:08:31,133
and then I'm gonna fry them up
until they get really crispy.
223
00:08:32,700 --> 00:08:34,266
I'm not looking for them
to add any flavor.
224
00:08:34,266 --> 00:08:36,233
I'm just looking for them
to add some texture.
225
00:08:38,266 --> 00:08:40,867
[Jeana]
I'm using the meatballs
from the pasta brain
226
00:08:40,867 --> 00:08:42,900
as my carne in the tostada.
227
00:08:42,900 --> 00:08:43,867
I'm seasoning the meat
228
00:08:43,867 --> 00:08:45,867
with very
traditional Mexican flavors,
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00:08:45,867 --> 00:08:48,333
cilantro, cumin, coriander.
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[Robert] I'm going to use the
meatballs in the pasta brain.
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00:08:53,000 --> 00:08:54,700
Just drop them down
into the fryer
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00:08:54,700 --> 00:08:55,900
so it's nice and crispy
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00:08:55,900 --> 00:08:58,433
so that it resembles what
you would get in a ramen.
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My favorite part of Halloween
is getting all the chocolate
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'cause I love candy.
236
00:09:08,767 --> 00:09:11,066
Candy corn. [laughing]
237
00:09:12,200 --> 00:09:15,367
[Ted] Chefs, less than 5
minutes to go here. 5 minutes.
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00:09:15,367 --> 00:09:16,634
[Connie] No way.
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00:09:17,667 --> 00:09:19,000
[Chris] So, Connie,
she's a little rattled.
240
00:09:19,000 --> 00:09:23,000
And we're watching her now
put raw pork chorizo in a pan.
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I don't know if that chorizo's
just gonna cook.
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00:09:25,367 --> 00:09:26,467
Connie needs to hustle,
243
00:09:26,467 --> 00:09:28,567
or else she's not gonna
finish her plates.
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00:09:28,567 --> 00:09:30,667
-No.
-Honestly.
She's gonna scare us
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00:09:30,667 --> 00:09:32,266
-with empty plates.
-Mmm.
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00:09:32,266 --> 00:09:33,533
[Amanda] Oh, my gosh.
247
00:09:38,767 --> 00:09:40,166
Behind. Behind. Behind.
248
00:09:40,166 --> 00:09:41,166
[Amanda]
Connie needs to hustle,
249
00:09:41,166 --> 00:09:43,467
or else she's not gonna
finish her plates.
250
00:09:43,467 --> 00:09:44,600
No.
251
00:09:44,600 --> 00:09:46,867
At this point, I really
have to get to work.
252
00:09:46,867 --> 00:09:51,166
I add the red jalapenos
into my taco meat
253
00:09:51,166 --> 00:09:53,567
so it can give it a little
spice, a little kick,
254
00:09:53,567 --> 00:09:56,200
and the pumpkin seeds
to add a little bit of salt
255
00:09:56,200 --> 00:09:57,567
and roasted flavor.
256
00:09:58,600 --> 00:09:59,567
[Amanda]
I love pumpkin seeds.
257
00:09:59,567 --> 00:10:00,800
-I love them too.
-Yeah.
258
00:10:00,800 --> 00:10:02,200
But how do you transform them?
259
00:10:02,200 --> 00:10:05,166
[Amanda] You could make
like a pumpkin seed pesto.
260
00:10:05,166 --> 00:10:07,200
[Robert] It's all about
the transformation of things.
261
00:10:07,200 --> 00:10:09,867
And why would I just
put it on top?
262
00:10:09,867 --> 00:10:11,567
So I'll turn it into puree.
263
00:10:11,567 --> 00:10:13,767
It brings in
a lot of complexity.
264
00:10:13,767 --> 00:10:16,300
And it also thickens
the broth.
265
00:10:16,300 --> 00:10:17,767
[Amanda] You got
three and a half minutes.
266
00:10:17,767 --> 00:10:20,233
You gotta use
all four ingredients.
267
00:10:21,300 --> 00:10:23,467
Wanna send a memo
to Connie or anything?
268
00:10:23,467 --> 00:10:24,900
Because she
forgot the eyeballs.
269
00:10:24,900 --> 00:10:26,867
[Amanda] Connie hasn't
touched her eyeballs.
270
00:10:26,867 --> 00:10:28,000
[Chris]
She's grabbing them now.
271
00:10:28,000 --> 00:10:29,367
I don't know what she
was gonna do with them.
272
00:10:29,367 --> 00:10:31,066
Nothing! She's just
putting them on the plate?
273
00:10:31,066 --> 00:10:34,100
-She's just putting them
on the plate? Oh.
-[Chris] Ooh.
274
00:10:34,100 --> 00:10:37,700
[Connie]
I'm thinking about a salsa,
but time is almost up.
275
00:10:37,700 --> 00:10:39,500
I just place them on the plate
276
00:10:39,500 --> 00:10:41,266
because I figured
it's Halloween.
277
00:10:44,500 --> 00:10:46,567
-[Ted] 2 minutes, chefs.
-[Sunny] Come on, y'all.
278
00:10:46,567 --> 00:10:47,700
[Ted] Come on, chefs,
get it done.
279
00:10:47,700 --> 00:10:50,533
We want a treat,
not a trick in this basket.
280
00:10:51,367 --> 00:10:53,100
Did you taste everything?
281
00:10:53,100 --> 00:10:56,266
Uh, I think it's pretty fire.
I ain't gonna lie.
282
00:10:56,266 --> 00:10:58,767
-Ooh!
-Okay, Robert, okay!
283
00:11:00,066 --> 00:11:01,867
-How much time?
-[Ted] Wrap it up, chefs.
284
00:11:01,867 --> 00:11:03,266
You're running
out of time here.
285
00:11:03,266 --> 00:11:05,000
-It's stormy.
-[Ted] Ten,
286
00:11:05,000 --> 00:11:06,467
nine,
287
00:11:06,467 --> 00:11:08,567
-eight, seven...
-Hustle, hustle, hustle!
288
00:11:08,567 --> 00:11:15,667
six, five, four,
three, two, one.
289
00:11:15,667 --> 00:11:18,000
-Time's up!
-[Sunny] Oh!
290
00:11:18,000 --> 00:11:20,767
Zach's just standing proud.
You saw Zach, right?
291
00:11:20,767 --> 00:11:22,300
That was fun.
292
00:11:22,300 --> 00:11:23,600
I ain't gonna lie.
That was great.
293
00:11:23,600 --> 00:11:24,900
That looks good.
294
00:11:24,900 --> 00:11:27,100
-Thank you.
-Dude, that's
a miso replacement?
295
00:11:27,100 --> 00:11:28,166
-Bro.
-It's gonna be great.
296
00:11:28,166 --> 00:11:29,200
It's gonna be great.
297
00:11:29,200 --> 00:11:30,300
How do you think you did?
298
00:11:30,300 --> 00:11:31,667
[Zach] I don't know.
We'll see.
299
00:11:31,667 --> 00:11:33,500
I made it up as I went.
How do you think you did?
300
00:11:33,500 --> 00:11:35,266
-Oh, my gosh. After this...
-I'm sorry about the cut.
301
00:11:35,266 --> 00:11:36,767
-How bad is it?
-No, it's not that bad.
302
00:11:36,767 --> 00:11:38,934
-Just a little nick?
-I just poked me. Yeah.
303
00:11:48,667 --> 00:11:51,066
Chefs, you have arrived
at the chopping block.
304
00:11:52,467 --> 00:11:55,166
For the first round of this
Halloween-themed battle,
305
00:11:55,166 --> 00:11:57,900
your basket contained
a pasta brain,
306
00:11:57,900 --> 00:11:59,700
roasted pumpkin seeds,
307
00:11:59,700 --> 00:12:01,467
red jalapeno peppers
308
00:12:01,467 --> 00:12:03,266
and edible eyeballs.
309
00:12:03,266 --> 00:12:05,300
So, Chef Jeana,
what'd you make with that?
310
00:12:05,300 --> 00:12:08,867
Today, I made for you guys
a carne tostada
311
00:12:08,867 --> 00:12:12,166
with a coconut-jalapeno
mayonnaise
312
00:12:12,166 --> 00:12:13,934
and chili lime pepitas.
313
00:12:16,400 --> 00:12:18,100
[Amanda] I really like what
you did with the eyeballs.
314
00:12:18,100 --> 00:12:20,700
That bite with the mayonnaise,
the meat.
315
00:12:20,700 --> 00:12:22,767
The tostada is
a really nice bite.
316
00:12:22,767 --> 00:12:24,667
And I like the fact
that it's petite.
317
00:12:24,667 --> 00:12:26,567
-Thank you.
-And you did such
a really good job
318
00:12:26,567 --> 00:12:28,500
of seasoning the meatball.
319
00:12:28,500 --> 00:12:32,100
The cumin, the coriander,
all of those Mexican flavors.
320
00:12:32,100 --> 00:12:33,800
-Thank you.
-I think it's perfect.
321
00:12:33,800 --> 00:12:37,767
There's like this really fun
lime vibe that goes on
322
00:12:37,767 --> 00:12:38,800
when you bite into it.
323
00:12:38,800 --> 00:12:41,166
The pumpkin seeds,
just spot-on.
324
00:12:41,166 --> 00:12:42,900
My one big note is
325
00:12:42,900 --> 00:12:45,000
I would've loved for
those meatball moments
326
00:12:45,000 --> 00:12:47,500
to be a little bit smaller,
instead of boulders, you know.
327
00:12:47,500 --> 00:12:49,266
-Maybe like pea size.
-Yeah.
328
00:12:49,266 --> 00:12:53,367
It's a surprising
really complex fun bite
329
00:12:53,367 --> 00:12:55,867
that my brain
can't quite make sense of
330
00:12:55,867 --> 00:12:57,500
but my palate loves.
331
00:12:57,500 --> 00:12:59,000
Thank you so much.
332
00:12:59,000 --> 00:13:00,266
Thank you, Chef Jeana.
333
00:13:00,266 --> 00:13:01,400
Next up, Chef Robert.
334
00:13:01,400 --> 00:13:03,500
I made my version
of a ramen.
335
00:13:03,500 --> 00:13:07,066
The broth is chicken stock
with the eyeball.
336
00:13:07,066 --> 00:13:10,634
And then I made a puree
out of the pumpkin seeds.
337
00:13:16,100 --> 00:13:17,900
Robert, I think this
is really creative.
338
00:13:17,900 --> 00:13:21,467
It gave me
warm toasted nutty.
339
00:13:21,467 --> 00:13:23,567
But at the very end,
a nice spicy note
340
00:13:23,567 --> 00:13:25,667
from the red jalapenos
on my tongue.
341
00:13:25,667 --> 00:13:28,166
The pumpkin seed puree
342
00:13:28,166 --> 00:13:30,400
gave me tahini vibes.
343
00:13:30,400 --> 00:13:32,400
If this were mixed
into the broth,
344
00:13:32,400 --> 00:13:34,900
it would've just brought
a whole another level.
345
00:13:34,900 --> 00:13:36,667
[Chris] It's delicious.
It's flavorful.
346
00:13:36,667 --> 00:13:38,667
But the meatballs themselves
are quite salty.
347
00:13:38,667 --> 00:13:41,000
Um, and that's coming through,
unfortunately...
348
00:13:41,000 --> 00:13:42,100
-Okay.
-...in this dish.
349
00:13:42,100 --> 00:13:44,266
[Amanda] Well, Chef, I think
this is really creative.
350
00:13:44,266 --> 00:13:46,867
I would've never thought
to make ramen out of that,
351
00:13:46,867 --> 00:13:49,100
pasta brains and eyeballs.
352
00:13:49,100 --> 00:13:50,700
The broth itself is delicious.
353
00:13:50,700 --> 00:13:53,100
And I like
the pumpkin seed puree,
354
00:13:53,100 --> 00:13:54,767
but it's not pretty.
355
00:13:54,767 --> 00:13:57,667
-Okay.
-Halloween scariness
is happening in this bowl
356
00:13:57,667 --> 00:13:59,567
with that pumpkin puree.
357
00:13:59,567 --> 00:14:00,800
Thank you.
358
00:14:00,800 --> 00:14:03,500
Thank you, Chef Robert.
Next up, Chef Connie.
359
00:14:03,500 --> 00:14:08,066
This is a chorizo, potato
and pumpkin seed taco.
360
00:14:12,000 --> 00:14:14,000
I love the way
you cooked these potatoes
361
00:14:14,000 --> 00:14:15,500
and then added the chorizo
362
00:14:15,500 --> 00:14:17,867
so the potatoes actually
sucked in, like,
363
00:14:17,867 --> 00:14:19,867
that beautiful fat from
the chorizo.
364
00:14:19,867 --> 00:14:22,200
And the potatoes are
super crispy. I love this.
365
00:14:22,200 --> 00:14:24,867
This almost has like
a breakfast hash kind of feel,
366
00:14:24,867 --> 00:14:26,900
like a Tex-Mex breakfast taco.
367
00:14:26,900 --> 00:14:28,367
What I'm eating is delicious.
368
00:14:28,367 --> 00:14:30,367
It's just not finished.
369
00:14:30,367 --> 00:14:32,767
Really good use of
the meatball
370
00:14:32,767 --> 00:14:34,700
because it does not
taste like a meatball,
371
00:14:34,700 --> 00:14:35,867
I'll tell ya that much.
372
00:14:35,867 --> 00:14:38,000
But the pumpkin seeds just
kind of hanging out in here.
373
00:14:38,000 --> 00:14:40,367
It's almost
like an afterthought.
374
00:14:40,367 --> 00:14:42,700
And then just the eyeball.
Just...
375
00:14:42,700 --> 00:14:44,000
It's just poor thing.
376
00:14:44,000 --> 00:14:45,100
Here's lookin' at you, kid.
377
00:14:45,100 --> 00:14:47,800
I didn't have time to
do work with it.
378
00:14:47,800 --> 00:14:50,166
-So I just...
-I'm looking at you.
I'm looking at you.
379
00:14:50,166 --> 00:14:51,667
[judges chuckling]
380
00:14:51,667 --> 00:14:53,800
I wanted to use it
on my salsa
381
00:14:53,800 --> 00:14:56,567
to make it like
a sweet and spicy.
382
00:14:56,567 --> 00:14:59,967
[Amanda] Halloween is fun.
I think you could have
had more fun with it.
383
00:14:59,967 --> 00:15:01,467
Chef Connie, thank you.
384
00:15:01,467 --> 00:15:02,800
Thank you.
385
00:15:02,800 --> 00:15:04,100
Finally, Chef Zach.
386
00:15:04,100 --> 00:15:07,066
So I opted to kind of make
a deconstructed pasta diavolo.
387
00:15:07,066 --> 00:15:09,367
Toasted the pumpkin seeds.
And the eyeball, of course.
388
00:15:09,367 --> 00:15:10,700
We're calling it
Eye of the Devil.
389
00:15:10,700 --> 00:15:12,400
-Okay.
-Where do you work now, Chef?
390
00:15:12,400 --> 00:15:14,166
I'm the owner of Beetle House,
391
00:15:14,166 --> 00:15:16,100
which is the "Every day
is Halloween" restaurant.
392
00:15:16,100 --> 00:15:18,367
We have one here in New York
and one in Los Angeles.
393
00:15:18,367 --> 00:15:21,000
And so we do Halloween 365.
394
00:15:21,000 --> 00:15:22,400
I write horror cookbooks
395
00:15:22,400 --> 00:15:24,367
that are all based on slasher
films and horror movies
396
00:15:24,367 --> 00:15:26,400
and I recreate dishes
around movie titles.
397
00:15:26,400 --> 00:15:28,066
-[Sunny] Wow. Dude.
-Really? That's cool.
398
00:15:28,066 --> 00:15:31,667
I mean, I would have never
highlighted mushrooms here.
399
00:15:32,667 --> 00:15:34,900
But I like that you did,
because they are delicious.
400
00:15:34,900 --> 00:15:38,000
If you're gonna highlight
the diavolo,
bring it.
401
00:15:38,000 --> 00:15:40,200
Bring us more of
those red jalapenos.
402
00:15:40,200 --> 00:15:41,266
You guys didn't pick it up?
403
00:15:41,266 --> 00:15:42,266
-No.
-I got some. But--
404
00:15:42,266 --> 00:15:43,967
See, I'm weak. I am so weak.
It burned me.
405
00:15:43,967 --> 00:15:45,266
I tasted it, and I was like,
"Too much."
406
00:15:45,266 --> 00:15:46,700
-Are you feeling the spice?
-No.
407
00:15:46,700 --> 00:15:48,100
-Not at all.
-Wow, I am so weak.
408
00:15:48,100 --> 00:15:49,500
-Lame.
-[Sunny] Not at all.
409
00:15:49,500 --> 00:15:51,967
For you to use the prosciutto
that was wrapped around
the meatballs
410
00:15:51,967 --> 00:15:53,767
in that pasta brain,
411
00:15:53,767 --> 00:15:57,066
I would expect it to really
come through with enough salt.
412
00:15:57,066 --> 00:15:59,400
-Hmm.
-Uh, but I found myself
wanting more salt.
413
00:15:59,400 --> 00:16:02,300
-Okay.
-[Chris] The pasta is
really oily and greasy.
414
00:16:02,300 --> 00:16:04,567
I want it to be crunchy,
but it's still really soft.
415
00:16:04,567 --> 00:16:05,934
Okay.
416
00:16:07,867 --> 00:16:10,967
The judges said that
my noodles didn't get crispy.
417
00:16:10,967 --> 00:16:13,934
But I don't think I'm
on the chopping block yet.
418
00:16:15,166 --> 00:16:18,166
I didn't have time to make
anything with the eyeball.
419
00:16:18,166 --> 00:16:22,500
But hopefully
I can get another chance.
420
00:16:22,500 --> 00:16:26,433
Which three chefs are about
to open a second
Chopped Halloween basket?
421
00:16:40,867 --> 00:16:43,734
Whose dish is
on the chopping block?
422
00:16:53,100 --> 00:16:55,200
Chef Connie,
you've been chopped.
423
00:16:55,200 --> 00:16:56,500
Judges.
424
00:16:56,500 --> 00:17:00,467
Chef Connie, the edible
eyeball was just on the plate.
425
00:17:00,467 --> 00:17:02,967
And we ask you to take
those four ingredients
426
00:17:02,967 --> 00:17:05,000
and make a cohesive dish.
427
00:17:05,000 --> 00:17:07,233
And so we had to chop you.
428
00:17:07,600 --> 00:17:08,767
Thank you.
429
00:17:09,166 --> 00:17:10,400
Thanks.
430
00:17:10,400 --> 00:17:13,166
I was hoping that
I would get to the next one
431
00:17:13,166 --> 00:17:15,867
just so that I could show
the judges that I'm capable.
432
00:17:15,867 --> 00:17:17,367
But I'm okay.
433
00:17:17,367 --> 00:17:19,166
We are here, so we won.
434
00:17:22,667 --> 00:17:25,166
Chef Zach, Chef Robert,
Chef Jeana,
435
00:17:25,166 --> 00:17:27,100
let's see how this goes.
436
00:17:27,100 --> 00:17:29,166
[spooky music plays]
437
00:17:32,767 --> 00:17:34,333
Please open
your entree baskets.
438
00:17:39,100 --> 00:17:40,100
[laughing] What is...
439
00:17:40,100 --> 00:17:43,166
And you're looking at
a sausage head.
440
00:17:43,166 --> 00:17:46,000
[Zach] It's like Pinhead
from Hellraiser.
441
00:17:46,000 --> 00:17:47,667
[Ted] Squid ink risotto.
442
00:17:47,667 --> 00:17:49,867
-All right.
-[Jeana] I like that.
I like that.
443
00:17:49,867 --> 00:17:51,200
[Ted] Butternut squash.
444
00:17:51,200 --> 00:17:53,600
-Okay.
-All right.
445
00:17:53,600 --> 00:17:55,767
[Ted] And poison candy apples.
446
00:17:55,767 --> 00:17:56,867
[Jeana] What?
447
00:17:56,867 --> 00:17:58,867
"Poison" apples.
448
00:17:58,867 --> 00:18:00,166
[Amanda] Thank you for
those air quotes.
449
00:18:01,800 --> 00:18:04,066
Welcome to my nightmare.
450
00:18:04,066 --> 00:18:06,066
Thirty minutes on the clock
for this round.
451
00:18:08,700 --> 00:18:09,867
Time starts now.
452
00:18:09,867 --> 00:18:12,066
-[Amanda] Come on, chefs!
Let's go!
-[Sunny] Let's do it!
453
00:18:12,066 --> 00:18:13,734
-Freezer.
-Scary!
454
00:18:17,000 --> 00:18:19,166
Judges, well,
it's been nice knowing you.
455
00:18:19,166 --> 00:18:21,867
I mean, poison apples,
it's a rough way to go.
456
00:18:21,867 --> 00:18:25,667
Well, the antidote
is kissing your first love.
457
00:18:25,667 --> 00:18:28,500
-[Amanda] Aw!
-Um, and as long as
you've got some bacon here,
458
00:18:28,500 --> 00:18:29,700
I'll be just fine.
459
00:18:29,700 --> 00:18:30,867
[Ted laughs]
460
00:18:30,867 --> 00:18:32,567
The nasty peel
is coming off.
461
00:18:32,567 --> 00:18:35,500
-[Ted] What is this thing?
-[Sunny]
It's just a candied apple.
462
00:18:35,500 --> 00:18:36,667
It's blue and black
463
00:18:36,667 --> 00:18:39,367
to make it a really
deep scary color.
464
00:18:39,367 --> 00:18:40,867
-[Amanda] It's beautiful.
-It's really beautiful.
465
00:18:40,867 --> 00:18:43,367
[Amanda]
I think they're really
pretty and dramatic, again.
466
00:18:43,367 --> 00:18:46,367
Like, this whole basket
is really dark.
467
00:18:46,367 --> 00:18:48,266
-Right? Evil-looking.
-[Ted] Yes.
468
00:18:48,266 --> 00:18:49,400
Okay, there we go.
Here we go.
469
00:18:49,400 --> 00:18:51,000
Get out, get out, get out.
470
00:18:51,000 --> 00:18:52,467
I need all of it.
471
00:18:52,467 --> 00:18:56,467
Squid ink risotto is made with
ink from the squid,
472
00:18:56,467 --> 00:18:57,567
which is black.
473
00:18:57,567 --> 00:19:00,266
There's a little bit of squid
in the rice as well.
474
00:19:00,266 --> 00:19:02,266
[Chris] You could make
a great pasta dish with this
475
00:19:02,266 --> 00:19:03,934
and use the squid
that's in the risotto.
476
00:19:05,066 --> 00:19:07,100
[Amanda] Chef Zach,
what are you making?
477
00:19:07,100 --> 00:19:11,000
I'm making a butternut squash
seafood risotto.
478
00:19:11,000 --> 00:19:12,767
You're making fresh risotto?
479
00:19:12,767 --> 00:19:15,166
Yes. I'm just gonna dig
the squid out of this mess
480
00:19:15,166 --> 00:19:16,400
and reuse.
481
00:19:16,400 --> 00:19:18,200
So he's taking a real risk
making risotto,
482
00:19:18,200 --> 00:19:21,166
which is very tricky
to get done correctly
483
00:19:21,166 --> 00:19:22,900
and on time in this kitchen.
484
00:19:22,900 --> 00:19:25,266
Okay, I'm gonna start
dealing with this.
485
00:19:25,266 --> 00:19:28,567
[Sunny] I love a butternut
squash halve and roast it.
486
00:19:28,567 --> 00:19:30,300
-[Chris] Mmm.
-Mix some rice in there.
487
00:19:30,300 --> 00:19:32,567
You got a lot of time. You get
extra time in this round?
488
00:19:32,567 --> 00:19:34,800
You're right. I don't have
a lot of time for that.
Yeah, yeah, yeah, right.
489
00:19:34,800 --> 00:19:37,166
For you, Sunny,
we'll give you extra time.
490
00:19:38,100 --> 00:19:39,100
[Zach] How you doin', Robert?
491
00:19:39,100 --> 00:19:41,266
[Robert] Oh, I'm Gucci,
like they say, no?
492
00:19:41,266 --> 00:19:42,166
[Zach chuckles]
493
00:19:42,166 --> 00:19:43,567
[Jeana] Coming down line.
494
00:19:43,567 --> 00:19:45,300
Chef Robert,
what are you working on?
495
00:19:45,300 --> 00:19:49,567
I, um, am making a foam out of
the rice from the risotto.
496
00:19:49,567 --> 00:19:52,000
I have a gastrique
going with the candy
497
00:19:52,000 --> 00:19:54,300
along with squash puree
498
00:19:54,300 --> 00:19:55,400
and a little crostini.
499
00:19:55,400 --> 00:19:56,767
[Sunny] Does it look good,
though?
500
00:19:56,767 --> 00:19:58,266
'Cause, you know,
that was an issue.
501
00:19:58,266 --> 00:20:00,367
We're gonna make it
looks fire, okay?
502
00:20:00,367 --> 00:20:02,800
-Okay.
-I learned
from the first round.
503
00:20:02,800 --> 00:20:05,800
[Robert] With the sausage head
and the risotto,
504
00:20:05,800 --> 00:20:07,500
I'm going to make a foam.
505
00:20:07,500 --> 00:20:11,567
Air opens up things without
diluting the actual flavor.
506
00:20:11,567 --> 00:20:13,700
Since the sausage
is a little salty,
507
00:20:13,700 --> 00:20:17,600
that air will help balance out
the salt level.
508
00:20:17,600 --> 00:20:19,066
That tastes so good.
509
00:20:19,667 --> 00:20:21,100
Lime juice.
510
00:20:21,100 --> 00:20:23,266
The judges seemed to
really like my appetizers.
511
00:20:23,266 --> 00:20:26,166
So I'm hoping if I just cook
the same way I did round 1,
512
00:20:26,166 --> 00:20:27,600
I can keep it up.
513
00:20:27,600 --> 00:20:29,867
[Amanda] Uh, Chef Jeana,
what are you makin'?
514
00:20:29,867 --> 00:20:33,100
Um, I'm making
a candy apple aguachile.
515
00:20:33,100 --> 00:20:34,567
Ooh!
516
00:20:34,567 --> 00:20:36,767
And then I'm gonna do
a little ceviche.
517
00:20:36,767 --> 00:20:38,233
Ceviche.
518
00:20:39,166 --> 00:20:40,600
[Jeana] I take the squid
from the risotto
519
00:20:40,600 --> 00:20:42,867
and then I get that
soaking in lime juice.
520
00:20:42,867 --> 00:20:45,166
The lime juice will kind of
help get rid of
521
00:20:45,166 --> 00:20:47,000
some of that like
bitter flavor
522
00:20:47,000 --> 00:20:49,266
that the squid ink has
on there.
523
00:20:50,300 --> 00:20:51,567
[Ted] 20 minutes left, chefs.
524
00:20:51,567 --> 00:20:52,500
-[Zach] How long?
-[Jeana] Aah!
525
00:20:52,500 --> 00:20:53,400
[Ted] 20.
526
00:20:53,400 --> 00:20:55,367
Oh, my goodness.
527
00:20:55,367 --> 00:20:58,900
Judges, I bring
for your dining pleasure
528
00:20:58,900 --> 00:21:00,600
your very own sausage head.
529
00:21:00,600 --> 00:21:03,300
-[Chris] Oh, my goodness.
-Isn't that just gorgeous?
530
00:21:03,300 --> 00:21:06,266
-This sausage is
a dried snacking sausage.
-[Amanda] Salami. Yeah.
531
00:21:06,266 --> 00:21:07,166
You know what I mean?
532
00:21:07,166 --> 00:21:08,367
-[Sunny] Yeah.
-Ow.
533
00:21:08,367 --> 00:21:10,000
[Ted] Maybe you just wanna
dice them up or something?
534
00:21:10,000 --> 00:21:12,500
Or rehydrate them
and just use the liquid
535
00:21:12,500 --> 00:21:15,800
from the rehydration
for the base of something,
you know?
536
00:21:15,800 --> 00:21:17,000
[Amanda]
That's a really good idea.
537
00:21:17,000 --> 00:21:19,100
Just to make a sausage broth.
538
00:21:19,100 --> 00:21:22,300
[Zach] I'm gonna take sausage,
throw it in with the squash
and the apples
539
00:21:22,300 --> 00:21:24,900
to hopefully add
a little bit of smokiness.
540
00:21:24,900 --> 00:21:26,467
I would love to win Chopped
541
00:21:26,467 --> 00:21:29,767
and show my daughters
that even when something is
scary or challenging,
542
00:21:29,767 --> 00:21:31,133
you should do it anyway.
543
00:21:32,200 --> 00:21:35,900
[Amanda] I'm worried
about the fact that
chef Robert has a purée,
544
00:21:35,900 --> 00:21:37,800
a foam, and a gastrique.
545
00:21:37,800 --> 00:21:40,767
-This does not make a dish.
-I do like sauces.
546
00:21:40,767 --> 00:21:44,166
[Robert] This sausage head
is pretty terrifying.
547
00:21:44,166 --> 00:21:46,200
When I think of sausage
I think of peppers,
548
00:21:46,200 --> 00:21:48,000
so they just kind of,
like, triggered
549
00:21:48,000 --> 00:21:50,500
"I'm back at home" memory.
550
00:21:50,500 --> 00:21:52,266
My mother is my everything.
551
00:21:52,266 --> 00:21:54,367
Every time I go to
a different place to work,
552
00:21:54,367 --> 00:21:57,367
she wants to meet my boss
and take pictures.
553
00:21:57,367 --> 00:21:59,767
She is, like,
my biggest supporter,
554
00:21:59,767 --> 00:22:02,066
so if I win this $10,000,
555
00:22:02,066 --> 00:22:05,000
I'm going to treat my mother
like the queen she is,
556
00:22:05,000 --> 00:22:06,767
and take her
on a nice vacation.
557
00:22:07,767 --> 00:22:09,567
Ten minutes to get it done,
chefs.
558
00:22:13,266 --> 00:22:16,300
What are you doing, Jeana?
Jeana, what's happening?
559
00:22:16,300 --> 00:22:21,767
I am making a burnt orange,
juniper and beef link
seasoning.
560
00:22:21,767 --> 00:22:22,867
[Sunny and Ted] Okay.
561
00:22:24,567 --> 00:22:27,066
[Jeana] My childhood
was pretty normal,
562
00:22:27,066 --> 00:22:28,500
but when I went
into high school,
563
00:22:28,500 --> 00:22:31,300
things kind of fell apart
with my family.
564
00:22:31,300 --> 00:22:34,266
I ran away from foster care
and I went down to Mexico.
565
00:22:34,266 --> 00:22:39,667
I fell head over heels
for Mexican cuisine,
Mexican culture.
566
00:22:39,667 --> 00:22:42,000
I came back to the States
to attend culinary school.
567
00:22:42,000 --> 00:22:44,166
I started reconnecting
with my family,
568
00:22:44,166 --> 00:22:45,100
and then they were
there for me
569
00:22:45,100 --> 00:22:46,467
when I wanted to
open a restaurant.
570
00:22:46,467 --> 00:22:48,200
I put my house on the line,
571
00:22:48,200 --> 00:22:49,867
my father's put his house
on the line,
572
00:22:49,867 --> 00:22:52,333
and we need this thing
to work.
573
00:22:53,367 --> 00:22:54,600
Five minutes to go, chefs.
574
00:22:54,600 --> 00:22:56,533
[Amanda] You gotta
think about plating.
575
00:22:58,567 --> 00:23:00,300
[Zach] I taste the risotto,
576
00:23:00,300 --> 00:23:02,367
and it seems like
it's done enough.
577
00:23:02,367 --> 00:23:04,533
I'm confident that
it's gonna finish in the bowl.
578
00:23:05,667 --> 00:23:07,100
Robert, how you feeling
over there?
579
00:23:07,100 --> 00:23:09,700
Uh, I'm sledding a little bit,
but that's probably the game
though.
580
00:23:09,700 --> 00:23:11,300
Is this a trick or a treat?
581
00:23:11,300 --> 00:23:13,700
[Robert] It's a little bit
of both, you know?
582
00:23:13,700 --> 00:23:16,033
Go big or go home, right?
And I ain't trying
to go home yet.
583
00:23:16,867 --> 00:23:17,967
[Ted] Two minutes!
584
00:23:17,967 --> 00:23:19,567
Let's see,
do I have a cracker?
585
00:23:19,567 --> 00:23:21,100
Oh, there's rice paper out,
586
00:23:21,100 --> 00:23:22,967
are we gonna get
some kind of egg rolls?
587
00:23:22,967 --> 00:23:24,266
Oh, no, she's just frying 'em.
588
00:23:24,266 --> 00:23:26,500
Oh, she's seasoning
right as they come out.
I'll take it.
589
00:23:26,500 --> 00:23:29,800
-Oh, with her seasoning blend,
I think.
-Mmm! I'll take it.
590
00:23:29,800 --> 00:23:33,233
-[Amanda] Interesting.
-Break those things up and
put 'em on the plate, honey.
591
00:23:34,467 --> 00:23:37,066
-[Robert] Time?
-One minute, seven seconds.
592
00:23:37,066 --> 00:23:38,433
Speeding up the clock?
593
00:23:39,100 --> 00:23:40,433
Let's go, let's go, let's go.
594
00:23:44,867 --> 00:23:47,300
[Ted] All right, get it done,
get it done, chefs.
595
00:23:47,300 --> 00:23:48,467
Very little time left.
596
00:23:48,467 --> 00:23:50,367
-[Sunny] Ah,
you only got 10 seconds.
-[Ted] Ten,
597
00:23:50,367 --> 00:23:55,967
nine, eight, seven, six, five,
598
00:23:55,967 --> 00:23:59,567
four, three, two,
599
00:23:59,567 --> 00:24:01,634
one, time's up!
600
00:24:04,467 --> 00:24:07,066
[Robert] This, uh,
round was a lot more
intense than the first one.
601
00:24:07,066 --> 00:24:08,500
You're putting yourself
out there,
602
00:24:08,500 --> 00:24:10,166
you're open to vulnerability.
603
00:24:10,166 --> 00:24:12,367
I am worried about it being
604
00:24:12,367 --> 00:24:14,500
not substantial enough
for an entrée.
605
00:24:14,500 --> 00:24:17,934
Um, but I do know
the flavor profile is there.
606
00:24:19,266 --> 00:24:20,133
[clock ticking]
607
00:24:27,867 --> 00:24:30,367
Chefs, in your Halloween
entrée basket
608
00:24:30,367 --> 00:24:32,567
you found a sausage head,
609
00:24:32,567 --> 00:24:35,967
squid ink risotto,
butternut squash,
610
00:24:35,967 --> 00:24:38,867
and so-called poison apples.
611
00:24:38,867 --> 00:24:39,967
Chef Robert, you're up first.
612
00:24:39,967 --> 00:24:42,166
Today, judges,
in front of you have
613
00:24:42,166 --> 00:24:45,500
sausage and peppers
with a butternut squash purée,
614
00:24:45,500 --> 00:24:47,567
a apple gastrique,
615
00:24:47,567 --> 00:24:50,567
and a risotto
and sausage head foam.
616
00:24:52,400 --> 00:24:55,000
And what would it mean to you,
chef, if you were to win
this competition?
617
00:24:55,000 --> 00:24:57,367
It takes a, uh,
village to build a person.
618
00:24:57,367 --> 00:25:00,266
-[Ted] Mmm-hmm.
-[Robert] And I still have
all of my mentors in my phone,
619
00:25:00,266 --> 00:25:04,066
and it'll give them
affirmation that they
did due diligence by me,
620
00:25:04,066 --> 00:25:05,867
and investing
into my knowledge,
621
00:25:05,867 --> 00:25:08,667
and, you know,
allowing me to be creative
and expressive, so...
622
00:25:08,667 --> 00:25:10,667
-[Ted] Cool.
-I really like this.
623
00:25:10,667 --> 00:25:12,367
[chuckles] Thank you.
624
00:25:12,367 --> 00:25:15,667
I feel like a kid,
I feel like it is Halloween.
625
00:25:15,667 --> 00:25:18,400
-I've got, like,
weird squiggles going on.
-[Amanda laughs]
626
00:25:18,400 --> 00:25:19,467
Good.
627
00:25:19,467 --> 00:25:21,567
[Sunny] I love the nod
to sausage and peppers.
628
00:25:21,567 --> 00:25:25,467
Your culinary point of view
from basket to basket
629
00:25:25,467 --> 00:25:27,000
has been
so completely different.
630
00:25:27,000 --> 00:25:31,000
I think it's a great dish,
but all the sauces
are too sweet.
631
00:25:31,000 --> 00:25:34,000
And also the sausages
are sweet Italian sausage.
632
00:25:34,000 --> 00:25:36,900
If you just used the hot,
it would've balanced out
the sweet of all these sauces.
633
00:25:36,900 --> 00:25:41,200
I wanted more of the squid
and sausage head foam...
634
00:25:41,200 --> 00:25:44,400
-[Robert] Okay.
-...because that is
more savory.
635
00:25:44,400 --> 00:25:47,100
-Mmm-hmm.
-And the butternut squash
is sweet,
636
00:25:47,100 --> 00:25:48,767
apple gastrique is sweet,
637
00:25:48,767 --> 00:25:50,900
-so we end up
with a lot of sweetness.
-Got it.
638
00:25:50,900 --> 00:25:52,800
-Okay.
-And I also think
some of the sausage head
639
00:25:52,800 --> 00:25:55,600
should have been
in your sausage and peppers.
640
00:25:55,600 --> 00:25:58,767
But, chef,
this is wildly creative,
641
00:25:58,767 --> 00:26:01,900
um, visually stunning plate.
642
00:26:01,900 --> 00:26:04,567
Thank you, chef Robert,
next up, chef Zach.
643
00:26:04,567 --> 00:26:08,400
So, I made a butternut squash
and seafood risotto.
644
00:26:08,400 --> 00:26:10,567
I wanted to incorporate
a lot of flavors of the fall,
645
00:26:10,567 --> 00:26:12,867
so I added some coriander
and cinnamon,
646
00:26:12,867 --> 00:26:14,634
all spice, fresh sage.
647
00:26:15,467 --> 00:26:16,900
[Amanda] I do like
the creaminess,
648
00:26:16,900 --> 00:26:18,967
I really like
the warm spices in here.
649
00:26:18,967 --> 00:26:20,767
Very autumnal dish.
650
00:26:20,767 --> 00:26:24,066
-Yup.
-The flavors are excellent.
651
00:26:24,066 --> 00:26:26,266
[Chris] I really love
the sausage.
652
00:26:26,266 --> 00:26:30,400
The smokiness, it,
it works really well
within this composition.
653
00:26:30,400 --> 00:26:32,367
A bite with the apple
and butternut squash
654
00:26:32,367 --> 00:26:34,200
and the sausage
is a really delicious bite,
655
00:26:34,200 --> 00:26:35,634
but the risotto
is simply not cooked.
656
00:26:36,266 --> 00:26:38,567
Any use for $10,000?
657
00:26:38,567 --> 00:26:40,600
I'm gonna let my kids
pick a charity.
658
00:26:40,600 --> 00:26:43,066
They're huge Chopped fans
and they're huge Halloween
kids,
659
00:26:43,066 --> 00:26:45,066
and they also are big into
giving back,
660
00:26:45,066 --> 00:26:46,800
so they're like,
"Dad, if you win the money
we're gonna donate it,
661
00:26:46,800 --> 00:26:48,467
but we get to
pick the charity,"
and I was like, "okay, fair."
662
00:26:48,467 --> 00:26:49,367
-[Amanda] Aw.
-Okay.
663
00:26:49,367 --> 00:26:51,467
-That's cute.
-All the money?
664
00:26:51,467 --> 00:26:54,400
They're gonna probably take
a little bit out to the side
for some shopping, I bet.
665
00:26:54,400 --> 00:26:55,867
Okay.
666
00:26:55,867 --> 00:26:58,500
Thank you, chef Zach.
Finally, chef Jeana.
667
00:26:58,500 --> 00:27:03,900
For you, judges,
I have made a squid
and butternut squash ceviche
668
00:27:03,900 --> 00:27:08,700
on top of
a poison apple aguachile
with a fried rice paper.
669
00:27:08,700 --> 00:27:10,367
And if you lift up
the rice paper,
670
00:27:10,367 --> 00:27:12,033
it's kind of
like a spooky surprise.
671
00:27:13,800 --> 00:27:17,000
This is also wildly creative,
and also very bold.
672
00:27:17,000 --> 00:27:20,400
[stutters] I don't generally
view ceviche as an entrée.
673
00:27:20,400 --> 00:27:23,867
-Hmm.
-[Chris] But with the addition
of squid here and the squash,
674
00:27:23,867 --> 00:27:25,200
I'm good with it.
675
00:27:25,200 --> 00:27:28,467
The issue for me here,
this is abrasively salty.
676
00:27:28,467 --> 00:27:30,100
Ooh.
677
00:27:30,100 --> 00:27:32,166
-Do you agree,
or am I, am I crazy?
-You're not crazy.
678
00:27:32,166 --> 00:27:34,200
Um, I think the rice paper
is really salty.
679
00:27:34,200 --> 00:27:35,266
-Yeah.
-[Amanda] And I think
when you,
680
00:27:35,266 --> 00:27:38,300
uh, intentionally burnt
the sausage links,
681
00:27:38,300 --> 00:27:41,166
it just intensified.
682
00:27:41,166 --> 00:27:43,367
I love the spice,
don't get me wrong,
683
00:27:43,367 --> 00:27:46,000
I just wish there was
less of the salt level.
684
00:27:46,000 --> 00:27:50,200
But when you get into
the ceviche and the pieces
of squash and cucumber,
685
00:27:50,200 --> 00:27:52,066
that to me is not salty.
686
00:27:52,066 --> 00:27:55,066
-Yeah.
-Chef Jeana, I think this was
a really exciting
687
00:27:55,066 --> 00:27:57,100
and elaborate plate.
688
00:27:57,100 --> 00:28:01,166
The poison apples
that you used in your sauce,
it does bring the acidity.
689
00:28:01,166 --> 00:28:02,567
The butternut squash
is delicious.
690
00:28:02,567 --> 00:28:04,166
Yeah, thank you.
691
00:28:04,166 --> 00:28:07,233
-Okay, chef Jeana, thank you.
-[softly] Thank you.
692
00:28:10,166 --> 00:28:11,400
I'm feeling pretty stressed.
693
00:28:11,400 --> 00:28:14,367
I really think
it's gonna come down
to my over-salted dish
694
00:28:14,367 --> 00:28:16,000
and Zach's undercooked rice.
695
00:28:16,000 --> 00:28:17,900
If I make it through
to the next round,
696
00:28:17,900 --> 00:28:20,867
I have to make my dessert
really shine.
697
00:28:32,166 --> 00:28:35,767
So, who's dish
is on the chopping block?
698
00:28:44,166 --> 00:28:47,000
Chef Zach,
you've been chopped. Judges?
699
00:28:47,000 --> 00:28:52,967
Chef Zach,
your risotto truly did embody
the comfort of fall cooking,
700
00:28:52,967 --> 00:28:57,100
but your rice was undercooked,
and so we had to chop you.
701
00:28:57,100 --> 00:29:00,266
-[Amanda] Thanks for
being here, Zach.
-Thank you.
702
00:29:00,266 --> 00:29:02,767
[whispers] Good luck, guys.
You've got this.
703
00:29:02,767 --> 00:29:06,467
I think if I had started my
risotto five minutes earlier,
704
00:29:06,467 --> 00:29:09,000
I would've been fine.
But I am proud of myself
for being here,
705
00:29:09,000 --> 00:29:11,834
for competing,
and I always love
to represent Halloween.
706
00:29:19,900 --> 00:29:23,467
Chef Robert, chef Jeana,
who's ready to make
Halloween history
707
00:29:23,467 --> 00:29:25,066
with this final basket?
708
00:29:25,066 --> 00:29:28,667
-I'm ready, Ted.
-I'm down with the get down,
Ted.
709
00:29:28,667 --> 00:29:31,200
I think the biggest curveball
is gonna be, like,
710
00:29:31,200 --> 00:29:33,200
something spicy and garlic.
711
00:29:33,200 --> 00:29:35,500
I've made it this far
without candy corn,
712
00:29:35,500 --> 00:29:39,166
and I am just praying
that there is not candy corn.
713
00:29:39,166 --> 00:29:42,533
[creepy, evil laughter]
714
00:29:43,300 --> 00:29:44,367
Open 'em up!
715
00:29:47,667 --> 00:29:48,967
[scoffs]
716
00:29:48,967 --> 00:29:51,667
[Ted] And you're looking at
skeleton cookies,
717
00:29:53,667 --> 00:29:57,166
-candy corn.
-I hate candy corn.
718
00:29:57,166 --> 00:29:59,100
Why did you do this to me?
719
00:29:59,100 --> 00:30:01,367
-[Ted] Snake fruit.
-Ooh.
720
00:30:01,367 --> 00:30:04,100
I have no idea what that is.
721
00:30:04,100 --> 00:30:06,700
[Ted] And a Shirley Temple
syringe.
722
00:30:06,700 --> 00:30:08,166
Smells like grenadine.
723
00:30:09,367 --> 00:30:10,767
I don't know
if I like any of it.
724
00:30:10,767 --> 00:30:13,033
Thought it couldn't get worse.
[scoffs]
725
00:30:13,800 --> 00:30:15,367
Half an hour to make dessert.
726
00:30:17,000 --> 00:30:19,100
-Clock starts now!
-[Chris] All right,
here we go.
727
00:30:19,100 --> 00:30:21,734
-Trick-or-treat, let's go!
-Sweet tooth, baby!
728
00:30:25,867 --> 00:30:27,567
[Amanda in sing-song voice]
♪ Trick-or-treat,
smell my feet♪
729
00:30:27,567 --> 00:30:29,266
[both in sing-song voice]
♪ Give me something
good to eat♪
730
00:30:29,266 --> 00:30:30,667
[Amanda chuckles]
731
00:30:32,567 --> 00:30:35,367
All right, judges, so,
does this basket spook you?
732
00:30:35,367 --> 00:30:38,100
[Amanda] It is a little spooky
because everything's sweet
733
00:30:38,100 --> 00:30:40,166
and there's no
center of the plate here.
734
00:30:40,166 --> 00:30:43,767
The candy corn
has to be melted down, right?
735
00:30:43,767 --> 00:30:45,467
-Like, that's the only way
to do it.
-[Sunny] Yeah.
736
00:30:45,467 --> 00:30:47,667
Candy corn is literally
just colored sugar.
737
00:30:47,667 --> 00:30:49,467
[Amanda] I would actually
take that ginger hint,
738
00:30:49,467 --> 00:30:51,100
and you've got
the Shirley Temple,
739
00:30:51,100 --> 00:30:52,867
which is grenadine
and ginger ale.
740
00:30:52,867 --> 00:30:54,500
You've already got
that cookie in there,
741
00:30:54,500 --> 00:30:56,467
so I'd punch it up
with some ginger.
742
00:30:56,467 --> 00:30:59,500
[indistinct]
743
00:30:59,500 --> 00:31:02,100
[Chris] I think we're gonna
get a no-bake cheesecake
from Jeana,
744
00:31:02,100 --> 00:31:04,166
which is actually smart.
She's good.
745
00:31:04,166 --> 00:31:05,900
-Cream cheese going into...
-[Amanda] My favorite!
746
00:31:05,900 --> 00:31:08,500
-...a mixer and she also took
white sesame seeds...
-[Sunny] I'll take it.
747
00:31:08,500 --> 00:31:10,767
...graham crackers
and sugar cookie and butter.
748
00:31:10,767 --> 00:31:13,100
-[Sunny] I'll take it.
-[Chris] Jeana,
so what are you doing?
749
00:31:13,100 --> 00:31:17,900
I am making
a lemon and snake fruit
no-bake cheesecake,
750
00:31:17,900 --> 00:31:21,767
with a sesame
and skeleton cookie crumble.
751
00:31:21,767 --> 00:31:24,467
I'm grinding the cookies
with graham crackers
with sesame seeds
752
00:31:24,467 --> 00:31:27,300
because the sesame will add
a nice muddiness to it,
753
00:31:27,300 --> 00:31:31,300
and the graham cracker
will add some body
that isn't overly sweet.
754
00:31:31,300 --> 00:31:33,667
I'm a wizard. Perfect.
755
00:31:33,667 --> 00:31:35,467
I think Jeana came out smoking
756
00:31:35,467 --> 00:31:37,100
-in that first round
with the tostada.
-[Amanda] Oh, yeah.
757
00:31:37,100 --> 00:31:39,800
[Chris] And Robert
was very creative
doing that ramen approach.
758
00:31:39,800 --> 00:31:41,600
-Except the presentation
was not great.
-[Amanda] Yeah.
759
00:31:41,600 --> 00:31:43,467
-[Sunny] Oh, yeah.
-And then I think
he took the second round
760
00:31:43,467 --> 00:31:45,667
-with that playful play
on sausage and peppers.
-[Sunny] I would agree.
761
00:31:45,667 --> 00:31:47,166
-[Amanda] That was so good.
-And she struggled
a little bit
762
00:31:47,166 --> 00:31:49,266
-with the salt content
in her dish.
-[Amanda] Salt level.
763
00:31:49,266 --> 00:31:50,667
-[Sunny] I would agree.
-[Chris] So, it's pretty even.
764
00:31:50,667 --> 00:31:52,900
[Robert] In order to beat
chef Jeana, I need to put
765
00:31:52,900 --> 00:31:55,967
as many techniques as possible
on this one plate.
766
00:31:57,467 --> 00:32:00,867
Skeleton cookies are cookies
nothing but four and sugar,
767
00:32:00,867 --> 00:32:04,700
so let's break it back down
and incorporate that
into my cake.
768
00:32:04,700 --> 00:32:07,400
[Chris] Robert just made
a batter of some sort
and put it in the oven.
769
00:32:07,400 --> 00:32:09,667
-Oven? Wow.
-Already? Yes.
Come on, Robert.
770
00:32:09,667 --> 00:32:11,266
Robert, did you just
put something in the oven?
771
00:32:11,266 --> 00:32:13,567
Yeah, baking a cake
with the cookies.
772
00:32:13,567 --> 00:32:15,166
[Chris] And what are you
working on now?
773
00:32:15,166 --> 00:32:16,567
Candy corn ice cream.
774
00:32:16,567 --> 00:32:19,266
-Candy corn ice cream.
-[excitedly] What!
775
00:32:19,266 --> 00:32:23,467
[Robert] Then I'm gonna do a,
uh, snake fruit, uh,
liquid gel.
776
00:32:23,467 --> 00:32:27,100
And then a, uh,
Shirley Temple coulis.
777
00:32:27,100 --> 00:32:28,266
-Wow, okay.
-[Sunny excitedly] Oh!
778
00:32:28,266 --> 00:32:30,166
That sounds really good.
779
00:32:32,300 --> 00:32:34,166
[Tim] Fifteen minutes to go,
chefs.
780
00:32:39,066 --> 00:32:41,200
[Jeana] There's candy corn
and Shirley Temple.
781
00:32:41,200 --> 00:32:43,467
Both of them are really sweet,
they don't have a discernible
flavor,
782
00:32:43,467 --> 00:32:47,266
so I add some
crushed red pepper
to add some spice and kick.
783
00:32:48,100 --> 00:32:50,300
Ten minutes
to get it done, chefs.
784
00:32:50,300 --> 00:32:53,066
[Robert] Cake is almost done,
we're good, we're gucci.
785
00:32:55,266 --> 00:32:59,100
I'm gonna use this snake fruit
for a liquid gel
786
00:32:59,100 --> 00:33:01,100
because snake fruit
has a lot of pectin,
787
00:33:01,100 --> 00:33:04,300
and taking the natural pectin
in conjunction with the agar
788
00:33:04,300 --> 00:33:06,734
makes a pretty seamless
liquid gel.
789
00:33:07,667 --> 00:33:09,166
[indistinct]
790
00:33:09,166 --> 00:33:11,166
[Sunny] That snake fruit
is super funky,
791
00:33:11,166 --> 00:33:13,100
like the funkiest cheese ever.
792
00:33:13,100 --> 00:33:14,367
But it has a fruity,
793
00:33:14,367 --> 00:33:17,166
-pineapple vibe, if you will.
I like it.
-[Amanda] Yeah.
794
00:33:17,166 --> 00:33:21,166
-Mmm!
-The outside, um,
looks like snake skin.
795
00:33:21,166 --> 00:33:24,266
[Jeana] I'm thinking
that this snake fruit
can be used just like a berry,
796
00:33:24,266 --> 00:33:28,300
macerate it with a little bit
of, like, mint and basil
and lime juice and sugar.
797
00:33:28,300 --> 00:33:30,667
I feel good, I'm, I'm excited.
798
00:33:30,667 --> 00:33:32,867
Chefs, less than five minutes
to go here.
799
00:33:34,467 --> 00:33:38,300
Chef Robert, he just checked
on his ice cream,
it's still a little bit runny.
800
00:33:38,300 --> 00:33:39,967
-[Chris] Hmm.
-He's got a lot going on.
801
00:33:39,967 --> 00:33:42,967
He's got ice cream,
he's got a cake in the oven,
he's got sauces.
802
00:33:42,967 --> 00:33:45,266
You know,
if one of these things
doesn't work,
803
00:33:45,266 --> 00:33:46,367
his dish isn't complete.
804
00:33:46,367 --> 00:33:49,500
The pressure this final round
is very, very intense.
805
00:33:49,500 --> 00:33:52,567
-[Jeana] Right behind.
-[Robert] There's a lot of
moving parts right now,
806
00:33:52,567 --> 00:33:54,500
and I am running out of time.
807
00:33:54,500 --> 00:33:56,467
I hate candy corn.
808
00:33:57,600 --> 00:33:58,867
-[evil laughter]
-[clock ticking]
809
00:34:03,900 --> 00:34:07,400
[Robert] I go and check
on my ice cream,
and it's not done.
810
00:34:07,400 --> 00:34:08,667
Come on!
811
00:34:08,667 --> 00:34:12,000
So, I just give my ice cream
a little bit more time
to churn.
812
00:34:12,000 --> 00:34:13,900
Chef Robert, how are you
feeling over there?
813
00:34:13,900 --> 00:34:17,767
[Robert] Uh, as long as
that time doesn't get away
from me, I'll be good.
814
00:34:19,867 --> 00:34:24,867
So, I go to check on
my snake fruit liquid gel
in the blast chiller...
815
00:34:24,867 --> 00:34:26,867
[laughing]
816
00:34:26,867 --> 00:34:28,667
Robert, you liked it
or you didn't like it.
817
00:34:28,667 --> 00:34:30,634
[Robert hurriedly]
I'm just surprised
it set so quickly.
818
00:34:31,967 --> 00:34:33,233
[Ted] Two minutes!
819
00:34:35,066 --> 00:34:36,900
[Jeana] The crumble's
looking golden.
820
00:34:36,900 --> 00:34:39,800
-[sizzling]
-[Jeana] My glace is
a really bright pink color
821
00:34:39,800 --> 00:34:41,166
that I think
is perfect for Halloween.
822
00:34:41,166 --> 00:34:42,734
All I have to do is plate.
823
00:34:46,700 --> 00:34:48,634
Oh, yeah, boy!
824
00:34:50,400 --> 00:34:54,100
I have to taste
the candy corn ice cream.
825
00:34:54,100 --> 00:34:57,100
But this isn't as bad
as I thought it would be,
826
00:34:57,100 --> 00:35:01,467
but I needed something
to cut the sweetness
of the dish.
827
00:35:01,467 --> 00:35:04,266
You have one minute
and thirty seconds.
828
00:35:04,266 --> 00:35:06,800
That's all you got,
you don't have time
for much more.
829
00:35:06,800 --> 00:35:08,000
-[Sunny grunts] Unh.
-[Robert] Yup.
830
00:35:08,000 --> 00:35:10,000
-[Sunny] Hello, hello, hello.
-Hello.
831
00:35:10,000 --> 00:35:11,667
He's just setting up
a stand mixer
832
00:35:11,667 --> 00:35:13,367
-with a minute to go.
-[Sunny] What?
833
00:35:13,367 --> 00:35:16,600
-[Amanda] You're scaring me.
-What is happening?
Push it in, twist it.
834
00:35:16,600 --> 00:35:19,867
-[Ted] Can't make whipped
cream in less than a minute.
-[Amanda] Fifty-six, 56.
835
00:35:19,867 --> 00:35:21,100
That's great, that's great,
836
00:35:21,100 --> 00:35:22,667
-keep counting down for us.
-[Amanda] It better be
crucial.
837
00:35:22,667 --> 00:35:24,200
-[Amanda] Better be--
-[Robert yells]
It's all the way up!
838
00:35:24,200 --> 00:35:26,266
This is crazy!
839
00:35:26,266 --> 00:35:28,667
-[Robert] Who's got the mint?
-Oh, yeah, yeah, yeah.
840
00:35:29,266 --> 00:35:30,567
[Sunny] Is it-- Oh, my God.
841
00:35:30,567 --> 00:35:32,166
-They're running into
each other for herbs.
-I'm sorry, so sorry!
842
00:35:32,166 --> 00:35:33,100
[shouts] He's scaring me!
843
00:35:33,100 --> 00:35:35,300
-[Ted] Thirty seconds!
-What is happening!
844
00:35:35,300 --> 00:35:38,100
Stop it, it's 27 seconds.
845
00:35:38,100 --> 00:35:40,200
[Sunny] What is going on?
846
00:35:40,200 --> 00:35:42,900
Oh, my God,
it actually set up.
847
00:35:42,900 --> 00:35:45,066
[Ted] All right, chefs,
here we are.
848
00:35:45,066 --> 00:35:47,100
Final seconds
of the final round.
849
00:35:47,100 --> 00:35:50,100
-Ten, nine, eight...
-[Amanda] Hurry, hurry,
hurry, hurry!
850
00:35:50,100 --> 00:35:51,300
-All four ingredients.
-...seven...
851
00:35:51,300 --> 00:35:52,533
-Oh, my God.
-...six,
852
00:35:52,533 --> 00:35:54,266
-five...
-[Sunny] Look, she's just
getting stuff out of the pan.
853
00:35:54,266 --> 00:35:56,500
-[Amanda] Hurry!
-...four, three,
854
00:35:56,500 --> 00:35:57,667
-two...
-[Chris] Wow.
855
00:35:57,667 --> 00:35:59,100
-[Amanda] Come on, come on,
come on!
-...one!
856
00:35:59,100 --> 00:36:01,767
-Time's up!
-Unbelievable.
857
00:36:01,767 --> 00:36:03,700
-[Chris] Well, that was fun.
-[Amanda] What!
858
00:36:03,700 --> 00:36:06,066
-[groaning]
-Can you come over to my place
for Thanksgiving
859
00:36:06,066 --> 00:36:07,700
and help me out
with the whipped cream?
860
00:36:07,700 --> 00:36:10,567
[both laughing]
861
00:36:10,567 --> 00:36:12,066
[hoarsely] Sorry about that.
862
00:36:12,066 --> 00:36:15,066
[Jeana] I feel like
I made something
that I knew how to make.
863
00:36:15,066 --> 00:36:16,700
I just hope
it wasn't too simple
864
00:36:16,700 --> 00:36:20,266
after watching, you know,
chef Robert run circles
865
00:36:20,266 --> 00:36:21,867
and do all these crazy things.
866
00:36:21,867 --> 00:36:23,567
That was rough.
867
00:36:23,567 --> 00:36:26,166
I feel like this can be
a $10,000 dessert.
868
00:36:26,166 --> 00:36:28,867
Uh, I baked and made
ice cream, you know?
869
00:36:28,867 --> 00:36:30,400
But with great risk
comes great reward,
870
00:36:30,400 --> 00:36:33,567
and so leave it all out
on the table and,
871
00:36:33,567 --> 00:36:34,834
and hope for the best.
872
00:36:37,166 --> 00:36:39,634
[lightening thunders]
873
00:36:43,900 --> 00:36:46,000
[Tim] Chef Jeana
and chef Robert,
874
00:36:46,000 --> 00:36:48,467
in your final Halloween basket
you got
875
00:36:48,467 --> 00:36:54,567
skeleton cookies,
candy corn, snake fruit,
and a Shirley Temple syringe.
876
00:36:54,567 --> 00:36:56,000
Chef Jeana, you're up first.
877
00:36:56,000 --> 00:37:00,300
I have made a lemon cheesecake
with snake fruit compote,
878
00:37:00,300 --> 00:37:03,467
and a sesame skeleton cookie
crumble,
879
00:37:03,467 --> 00:37:05,967
and Shirley Temple
candy corn glace
880
00:37:05,967 --> 00:37:07,233
with a little bit
of chili peppers.
881
00:37:10,100 --> 00:37:13,166
Chef, there is a lot going on
in this little package
of dessert.
882
00:37:13,166 --> 00:37:16,600
I love the idea of that
no-bake cheesecake.
883
00:37:16,600 --> 00:37:19,667
That cream cheese tang
goes really well
884
00:37:19,667 --> 00:37:21,467
with the spice that
you created
885
00:37:21,467 --> 00:37:23,867
with the candy corn
and the Shirley Temple sauce,
886
00:37:23,867 --> 00:37:26,000
but I'm missing something.
887
00:37:26,000 --> 00:37:29,066
I think it may be
I love the skeleton cookie
crumble so much,
888
00:37:29,066 --> 00:37:30,567
I just want more of it.
889
00:37:30,567 --> 00:37:31,667
[Sunny] I have to agree.
890
00:37:31,667 --> 00:37:34,900
I love the sesame seeds,
uh, more of that.
891
00:37:34,900 --> 00:37:37,000
And it just kinda
comes through
and crushes the building
892
00:37:37,000 --> 00:37:39,200
of that funk
of the snake fruit.
893
00:37:39,200 --> 00:37:41,166
I really like what you did
with the maceration.
894
00:37:41,166 --> 00:37:43,867
Maybe a little bit more sugar
since it's so tart.
895
00:37:43,867 --> 00:37:47,066
I'm a sucker
for a really good
graham cracker crust,
896
00:37:47,066 --> 00:37:49,767
and I wish that you had just
897
00:37:49,767 --> 00:37:53,567
baked this graham cracker,
like, in ring molds and made,
like, a thicker crust...
898
00:37:53,567 --> 00:37:55,800
-[Amanda] Hmm.
-...that this cheesecake
could then sit on top of,
899
00:37:55,800 --> 00:37:58,300
'cause I think you really
do needed the extra texture.
900
00:37:58,300 --> 00:38:01,100
Thank you, chef Jeana.
Finally, chef Robert.
901
00:38:01,100 --> 00:38:05,066
You are presented with
a skeleton cookie cake
902
00:38:05,066 --> 00:38:09,667
with a Shirley Temple coulis,
snake fruit liquid gel,
903
00:38:09,667 --> 00:38:11,867
a candy corn ice cream,
904
00:38:11,867 --> 00:38:14,867
and a skeleton cookie crumble
on the bottom.
905
00:38:17,300 --> 00:38:20,000
[Sunny] I like the cake,
I like the texture of it.
906
00:38:20,000 --> 00:38:22,700
That jelly that you had
in the center from
the snake fruit
907
00:38:22,700 --> 00:38:25,200
was just brilliant.
908
00:38:25,200 --> 00:38:28,567
I actually like
the candy corn ice cream.
909
00:38:28,567 --> 00:38:31,467
And I don't like
candy corn at all.
910
00:38:31,467 --> 00:38:34,667
When you pulled out
the stand mixer
with 57 seconds left,
911
00:38:34,667 --> 00:38:36,367
we thought
you were out of your mind,
912
00:38:36,367 --> 00:38:39,100
but I'm glad that
you got that whipped cream
on top of here as well,
913
00:38:39,100 --> 00:38:42,367
because the rest of your dish
is very, very sweet.
914
00:38:42,367 --> 00:38:44,400
The Shirley Temple,
it's almost got, like,
915
00:38:44,400 --> 00:38:47,734
-a cough syrup type flavor.
-[Amanda] Hmm.
916
00:38:48,600 --> 00:38:50,867
Okay, one of you
is about to take on
917
00:38:50,867 --> 00:38:53,767
the hallowed title
of Chopped Champion.
918
00:38:53,767 --> 00:38:54,867
Thank you, chefs.
919
00:38:58,900 --> 00:39:02,667
Judges, what was
the single most
frightening ingredient?
920
00:39:02,667 --> 00:39:06,266
What...
I think the sausage head
was the scariest.
921
00:39:06,266 --> 00:39:08,767
[Amanda and Sunny laughing]
922
00:39:08,767 --> 00:39:11,367
Jeana came out swinging
in the first round
with that tostada.
923
00:39:11,367 --> 00:39:13,266
-[Amanda] It was so good.
-[Chris] And it was
so interesting
924
00:39:13,266 --> 00:39:16,000
'cause she took the meatball
and she added cumin
925
00:39:16,000 --> 00:39:18,000
and other warm,
Mexican spices,
926
00:39:18,000 --> 00:39:19,000
and it worked.
927
00:39:19,000 --> 00:39:20,667
[Amanda] Chef Robert's ramen
had great flavor.
928
00:39:20,667 --> 00:39:23,266
-The broth was excellent,
um...
-[Sunny] I wanted more.
929
00:39:23,266 --> 00:39:27,066
[Amanda] And then
he gave us the schmear
of the pumpkin scene.
930
00:39:27,066 --> 00:39:28,266
It wasn't pretty.
931
00:39:28,266 --> 00:39:30,367
-Yeah.
-In the second round,
he was able to make
932
00:39:30,367 --> 00:39:33,000
three sauces with
great viscosity, good flavor.
933
00:39:33,000 --> 00:39:34,867
[Sunny] Love the creativity
of it.
934
00:39:34,867 --> 00:39:38,300
[Amanda] Chef Robert's entrée
leaned a little sweet with
the candy apple sauce
935
00:39:38,300 --> 00:39:40,567
-along with
the butternut squash sauce.
-[Sunny] Yeah.
936
00:39:40,567 --> 00:39:43,000
But then Jeana,
it's hard to even
937
00:39:43,000 --> 00:39:44,967
talk about her dish
without addressing salt first.
938
00:39:44,967 --> 00:39:47,100
[Amanda] I really wanted
to taste what she made
939
00:39:47,100 --> 00:39:48,567
and the salt got in the way
for me.
940
00:39:48,567 --> 00:39:51,367
But once I mixed it
all together,
941
00:39:51,367 --> 00:39:53,100
then I thought
it was balanced.
942
00:39:53,100 --> 00:39:56,900
-Very close battle between
two wildly different chefs.
-Ooh.
943
00:39:56,900 --> 00:39:58,967
But really high level
of cooking today.
944
00:39:58,967 --> 00:40:01,767
I feel like it's really close.
945
00:40:01,767 --> 00:40:03,266
It is.
946
00:40:03,266 --> 00:40:05,100
[thunder crackles]
947
00:40:05,100 --> 00:40:07,567
[Robert] Being this close
to being a Chopped Champion
948
00:40:07,567 --> 00:40:11,367
is going to speak volume
on my career.
949
00:40:11,367 --> 00:40:14,567
I presented a lot of
different techniques
950
00:40:14,567 --> 00:40:17,467
and I really
pushed the limits.
951
00:40:17,467 --> 00:40:19,400
[Jeana] I feel like
I represented
952
00:40:19,400 --> 00:40:22,266
the basket ingredients
the best out of everybody.
953
00:40:22,266 --> 00:40:24,467
I'm gonna win this competition
for my restaurant,
954
00:40:24,467 --> 00:40:26,467
for me, and for family.
955
00:40:28,467 --> 00:40:32,266
So, who's dish
is on the chopping block?
956
00:40:40,300 --> 00:40:43,467
Chef Jeana,
you've been chopped. Judges?
957
00:40:43,467 --> 00:40:46,166
Chef Jeana, both of you
made so few mistakes
958
00:40:46,166 --> 00:40:49,000
that it really came down to,
like, who made the biggest
mistake.
959
00:40:49,000 --> 00:40:51,467
And quite frankly,
the egregious use of salt
960
00:40:51,467 --> 00:40:54,567
in the entrée round
was ultimately the difference
between the two.
961
00:40:54,567 --> 00:40:56,467
-All right.
-And so, we had to chop you.
962
00:40:56,467 --> 00:40:59,066
-You just got beat
by this much.
-Thank you, judges.
963
00:40:59,066 --> 00:41:00,767
Thanks for making it hard.
[chuckles]
964
00:41:00,767 --> 00:41:03,200
-[all laughing]
-[Sunny] Aw.
965
00:41:03,200 --> 00:41:05,767
-Great job, really great job.
-Best of luck with everything.
966
00:41:05,767 --> 00:41:07,800
I wanna, like,
curl up in a bed
967
00:41:07,800 --> 00:41:11,867
and watch a slasher
with a bowl of popcorn
and candy.
968
00:41:11,867 --> 00:41:17,367
But it's not the last
you've seen of me,
there's more to come.
969
00:41:17,367 --> 00:41:21,967
And that means
chef Robert Alexander,
you are the Chopped Champion.
970
00:41:21,967 --> 00:41:25,000
You beat out three other
Halloween-loving chefs
971
00:41:25,000 --> 00:41:28,700
and are walking away
with a frightening $10,000.
972
00:41:28,700 --> 00:41:30,500
-Congratulations, chef.
-[Robert] Thank you.
973
00:41:30,500 --> 00:41:32,166
-Well done.
-Congratulations.
974
00:41:32,166 --> 00:41:33,567
-[Ted] Well done.
-Thank you so much.
975
00:41:33,567 --> 00:41:35,300
Mama's going on vacation.
976
00:41:35,300 --> 00:41:39,100
[giddily] She's going
on vacation. Wow.
977
00:41:39,100 --> 00:41:42,266
-I've been waiting
for this moment...
-[Ted] Then come on up!
978
00:41:42,266 --> 00:41:43,867
-[cheering excitedly]
-[Chris] I'm coming to you.
979
00:41:43,867 --> 00:41:46,266
-Great job, man, great job.
Really great job.
-Thank you so much.
980
00:41:46,266 --> 00:41:47,300
Thank you so much.
981
00:41:47,300 --> 00:41:49,100
Being a Chopped Champion
feels so great,
982
00:41:49,100 --> 00:41:51,066
it's so surreal.
983
00:41:51,066 --> 00:41:53,367
I worked very,
very hard in my career
984
00:41:53,367 --> 00:41:57,367
and winning
is just solid affirmation
I did choose the right career.
985
00:41:57,367 --> 00:41:57,800
It feels great.
This is awesome!