1 00:00:00,467 --> 00:00:01,667 Happy Halloween! 2 00:00:01,667 --> 00:00:04,900 This is bound to be a seriously spooky 3 00:00:04,900 --> 00:00:06,667 and kooky competition. 4 00:00:06,667 --> 00:00:08,667 [cackling] 5 00:00:08,667 --> 00:00:10,166 [Amanda] ♪ Trick or treat Smell my feet ♪ 6 00:00:10,166 --> 00:00:11,800 [both] ♪ Give me something good to eat ♪ 7 00:00:11,800 --> 00:00:14,266 [Connie] My food is scary good. 8 00:00:14,266 --> 00:00:16,100 She's not gonna finish her plates. 9 00:00:16,100 --> 00:00:17,100 Time? 10 00:00:17,100 --> 00:00:18,667 [woman] You don't have time for much more. 11 00:00:18,667 --> 00:00:20,266 Right behind. Right behind. Right behind. Right behind. 12 00:00:20,266 --> 00:00:22,100 -Why is she running to the pantry with 20 seconds to go? -Where are you going? 13 00:00:22,100 --> 00:00:24,734 -It's all the way up! -This is crazy! 14 00:00:26,667 --> 00:00:29,900 -Oh, sorry! So sorry! -You're scaring me! 15 00:00:29,900 --> 00:00:31,734 I think today's gonna be spooktacular. 16 00:00:33,000 --> 00:00:34,934 [evil laughter] 17 00:00:36,467 --> 00:00:38,967 What's really scary is my skills in the kitchen. 18 00:00:38,967 --> 00:00:41,066 [laughs maniacally] 19 00:00:42,867 --> 00:00:44,000 My name is Robert Alexander. 20 00:00:44,000 --> 00:00:46,767 I am the executive chef at The Foundry Hotel 21 00:00:46,767 --> 00:00:48,367 in Asheville, North Carolina. 22 00:00:48,367 --> 00:00:50,467 So what I'm looking for here is a nice sizzle. 23 00:00:50,467 --> 00:00:54,300 My style of cooking is Americana meets French. 24 00:00:54,300 --> 00:00:55,567 The colors are there. 25 00:00:55,567 --> 00:00:58,867 The herbs are there. The freshness is there. 26 00:00:58,867 --> 00:01:02,200 I love Halloween for the festivities of it. 27 00:01:02,200 --> 00:01:03,400 I want candy. 28 00:01:03,400 --> 00:01:07,667 I wanna dress up and not be myself for a couple hours. 29 00:01:07,667 --> 00:01:09,967 You should expect both tricks and treats. 30 00:01:10,667 --> 00:01:11,934 So good. 31 00:01:12,667 --> 00:01:14,800 [Zach] I am the Halloween chef. 32 00:01:14,800 --> 00:01:16,567 I'm all about the blood and the guts and the gore 33 00:01:16,567 --> 00:01:17,767 in the horror movies. 34 00:01:17,767 --> 00:01:19,667 I'm just thinking about what I'm gonna do to those judges 35 00:01:19,667 --> 00:01:21,800 if I don't win. 36 00:01:21,800 --> 00:01:23,066 My name is Zach Neil 37 00:01:23,066 --> 00:01:24,600 and I am the owner and executive chef 38 00:01:24,600 --> 00:01:27,567 of Beetle House, New York, and Beetle House, Los Angeles. 39 00:01:27,567 --> 00:01:31,066 We celebrate Halloween 365 days a year. 40 00:01:31,066 --> 00:01:33,400 We make a lot of different kinds of scary dishes. 41 00:01:33,400 --> 00:01:35,066 One of them is called the Sweeney Beef, 42 00:01:35,066 --> 00:01:37,900 which is a steak that we serve with a crazy blood sauce. 43 00:01:37,900 --> 00:01:40,266 And it's served with a straight razor. 44 00:01:40,266 --> 00:01:41,900 I also write Halloween cookbooks. 45 00:01:41,900 --> 00:01:44,567 So if the competition is based off of 46 00:01:44,567 --> 00:01:47,233 making your plates look gory and gross, I'm gonna win. 47 00:01:50,166 --> 00:01:52,767 Garlic keeps the vampires away. 48 00:01:52,767 --> 00:01:56,467 My food is gonna have the judges screaming for more 49 00:01:56,467 --> 00:01:58,834 because my food is scary good. 50 00:02:00,367 --> 00:02:02,667 Everything tastes better with tequila. 51 00:02:02,667 --> 00:02:05,266 I'm Connie, chef/owner of Coni'Seafood 52 00:02:05,266 --> 00:02:07,100 from Inglewood, California. 53 00:02:07,100 --> 00:02:10,367 I didn't take a Cordon Bleu class 54 00:02:10,367 --> 00:02:11,367 or nothing like that. 55 00:02:11,367 --> 00:02:13,867 I just learned from my dad's recipes 56 00:02:13,867 --> 00:02:16,000 and I took over his restaurant. 57 00:02:16,000 --> 00:02:18,700 We have three now. And it's all seafood. 58 00:02:18,700 --> 00:02:20,767 You don't have to go through traditional route 59 00:02:20,767 --> 00:02:22,734 to get to where you want to be. 60 00:02:24,467 --> 00:02:28,100 I love all things gore, all things scary movies, 61 00:02:28,100 --> 00:02:29,934 all things Halloween. 62 00:02:30,667 --> 00:02:32,300 My name is Chef Jeana Pecha 63 00:02:32,300 --> 00:02:34,200 and I am owner and executive chef 64 00:02:34,200 --> 00:02:38,400 of Omakase Por Favor in Sacramento, California. 65 00:02:38,400 --> 00:02:42,700 Omakase Por Favor is a fusion between coastal Mexican 66 00:02:42,700 --> 00:02:44,266 and of Japanese cuisine. 67 00:02:44,266 --> 00:02:46,266 You're gonna get the sushi bar, raw bar, 68 00:02:46,266 --> 00:02:48,100 but in coastal Mexican flavors. 69 00:02:48,100 --> 00:02:51,367 Ceviche, aguachile, oysters, octopus. 70 00:02:52,300 --> 00:02:54,266 Bring on the blood and guts. 71 00:02:54,266 --> 00:02:55,667 [chuckles] 72 00:03:00,166 --> 00:03:01,266 Happy Halloween! 73 00:03:01,266 --> 00:03:02,834 -Hi! -Happy Halloween, Ted. 74 00:03:04,300 --> 00:03:06,300 [cackling] 75 00:03:06,300 --> 00:03:07,867 There it is. 76 00:03:07,867 --> 00:03:09,400 Thank you, Robert. Appreciate that. 77 00:03:09,400 --> 00:03:12,600 This is bound to be a seriously spooky 78 00:03:12,600 --> 00:03:14,166 and kooky competition. 79 00:03:14,166 --> 00:03:17,700 The baskets will be inspired by Halloween. 80 00:03:17,700 --> 00:03:19,767 If your dish doesn't cut it, 81 00:03:19,767 --> 00:03:21,367 you will be chopped. 82 00:03:21,367 --> 00:03:22,967 -No. -No, not me. 83 00:03:22,967 --> 00:03:24,734 [Sunny] We got a guillotine right in the back. 84 00:03:26,100 --> 00:03:27,300 [screaming sound effect over speaker] 85 00:03:27,300 --> 00:03:30,967 There's no reason to be frightened of this first basket. 86 00:03:30,967 --> 00:03:32,066 I don't believe you. 87 00:03:32,066 --> 00:03:33,233 I don't know about that. 88 00:03:36,767 --> 00:03:38,266 There's a spider in here somewhere. 89 00:03:38,266 --> 00:03:40,133 You gotta open 'em up anyway. 90 00:03:44,400 --> 00:03:45,667 Oh. 91 00:03:45,667 --> 00:03:47,934 Oh, my goodness. 92 00:03:48,567 --> 00:03:51,467 [Ted] And it's a pasta brain. 93 00:03:51,467 --> 00:03:53,200 It's not the brain I thought it was gonna be, 94 00:03:53,200 --> 00:03:54,700 but it's a brain. 95 00:03:54,700 --> 00:03:56,100 [Zach] It's pretty gross. 96 00:03:56,100 --> 00:03:58,166 Diavolo. 97 00:03:58,166 --> 00:04:00,467 -[Ted] There are also roasted pumpkin seeds. -Pumpkin seeds. 98 00:04:00,467 --> 00:04:02,700 [Zach] That's good. I like pumpkin seeds. 99 00:04:02,700 --> 00:04:04,667 Pepitas. 100 00:04:04,667 --> 00:04:06,867 [Ted] Red jalapeno peppers... 101 00:04:06,867 --> 00:04:08,467 Peppers I can work with. 102 00:04:08,467 --> 00:04:10,367 ...and edible eyeballs. 103 00:04:10,367 --> 00:04:13,333 No! Gummy eyeballs. 104 00:04:13,800 --> 00:04:15,467 [Zach] Yuck. 105 00:04:15,467 --> 00:04:19,166 It wouldn't be Halloween without a little bit of brains and eyeballs. 106 00:04:19,166 --> 00:04:20,133 Let's do it. 107 00:04:21,266 --> 00:04:23,867 Twenty minutes to embrace the Halloween spirit, 108 00:04:23,867 --> 00:04:25,834 while also making great food. 109 00:04:27,467 --> 00:04:28,834 Time starts now. 110 00:04:33,266 --> 00:04:34,667 -Happy Halloween, Judges. -[Chris] Yeah! 111 00:04:34,667 --> 00:04:36,667 -Yay! Happy Halloween! -Happy Halloween! 112 00:04:36,667 --> 00:04:40,000 Amanda, Chris, you are joined by the radiant cohost 113 00:04:40,000 --> 00:04:42,300 of The Kitchen on Food Network, 114 00:04:42,300 --> 00:04:43,967 the one and only Sunny Anderson. 115 00:04:43,967 --> 00:04:45,200 -[Amanda] Yay, Sunny! -Welcome back, Sunny. 116 00:04:45,200 --> 00:04:46,166 I'm happy to be here. 117 00:04:47,367 --> 00:04:48,767 Oh, my God. 118 00:04:48,767 --> 00:04:50,166 [Ted] It's brains and eyeballs on the menu. 119 00:04:50,166 --> 00:04:51,266 Are you all scared? 120 00:04:51,266 --> 00:04:53,467 -Nope. I think today's gonna be spooktacular. -Nah. 121 00:04:53,467 --> 00:04:55,467 -Ah! -[Sunny] Okay. Okay. 122 00:04:55,467 --> 00:04:57,667 We're gonna see what's in here. 123 00:04:57,667 --> 00:04:59,266 [Chris] This pasta brain is udon noodles, 124 00:04:59,266 --> 00:05:01,200 which have a very chewy texture. 125 00:05:01,200 --> 00:05:03,000 But encased in this brain 126 00:05:03,000 --> 00:05:05,500 are meatballs that are wrapped in prosciutto. 127 00:05:05,500 --> 00:05:07,767 I think my brain has meatballs in it, too. 128 00:05:07,767 --> 00:05:09,867 [all laughing] 129 00:05:10,900 --> 00:05:12,567 Did you deconstruct your brain yet? 130 00:05:12,567 --> 00:05:14,367 Um, somewhat. 131 00:05:14,367 --> 00:05:16,667 It's pretty disgusting, so. 132 00:05:16,667 --> 00:05:17,900 -[Chris] Zach. -Yes? 133 00:05:17,900 --> 00:05:19,500 You got a plan? 134 00:05:19,500 --> 00:05:21,266 I have sort of a plan, yeah. 135 00:05:21,266 --> 00:05:23,300 I have this pasta thing, 136 00:05:23,300 --> 00:05:26,000 so I'm automatically thinking Italian food. 137 00:05:26,000 --> 00:05:27,667 I'm making eye of the devil 138 00:05:27,667 --> 00:05:30,333 or deconstructed pasta diavolo. 139 00:05:31,767 --> 00:05:35,066 At Beetle House, our slogan is "Everyday is Halloween." 140 00:05:36,100 --> 00:05:37,200 Coming behind. 141 00:05:37,200 --> 00:05:38,300 Watch your back. Watch your back. 142 00:05:38,300 --> 00:05:40,667 [Zach] Food at Beetle House is a little bit scary. 143 00:05:40,667 --> 00:05:43,367 We have dishes that are served in skull bowls. 144 00:05:43,367 --> 00:05:46,100 A lot of our cocktails catch on fire. They smoke. 145 00:05:46,100 --> 00:05:48,166 Edible eyeballs has a coconut hint. 146 00:05:48,166 --> 00:05:50,266 And I definitely don't want coconut. 147 00:05:50,266 --> 00:05:52,867 My hope is that I can just fold it into a sauce 148 00:05:52,867 --> 00:05:54,900 and melt it down to add some texture. 149 00:05:54,900 --> 00:05:56,467 In goes the eyeball. 150 00:05:56,467 --> 00:05:58,667 [spooky music plays] 151 00:05:59,567 --> 00:06:02,567 Can I have a couple corn tortillas from you? 152 00:06:02,567 --> 00:06:03,767 Yes. 153 00:06:03,767 --> 00:06:05,867 My style of cooking is heavily influenced 154 00:06:05,867 --> 00:06:07,066 by Mexican cuisine. 155 00:06:07,066 --> 00:06:09,567 I spent a lot of time living and working in Mexico 156 00:06:09,567 --> 00:06:11,667 and with those Mexican flavors. 157 00:06:11,667 --> 00:06:12,967 Thank you, Chef. 158 00:06:12,967 --> 00:06:15,300 I like some spice in my life. This is Halloween. 159 00:06:15,300 --> 00:06:16,800 We have some eyeballs. 160 00:06:16,800 --> 00:06:18,367 I'm stoked. 161 00:06:18,367 --> 00:06:19,667 Jeana, what are you making? 162 00:06:19,667 --> 00:06:21,367 I'm doing a tostada. 163 00:06:21,367 --> 00:06:23,166 -Tostada. -And some... 164 00:06:23,166 --> 00:06:25,266 I'm making a coconut jalapeno mayo 165 00:06:25,266 --> 00:06:27,000 -for the base of the tostada. -Ooh, I like that. 166 00:06:27,000 --> 00:06:28,200 Sounds good. 167 00:06:28,200 --> 00:06:30,667 -It's spicy, so I hope you guys are okay with that. -Yes. 168 00:06:30,667 --> 00:06:33,367 I do think the Mexican route is the way to go, though, 169 00:06:33,367 --> 00:06:35,200 -with this. It leans that way. -Yeah. 170 00:06:35,200 --> 00:06:37,767 [Amanda] The red jalapenos, you have the pumpkin seed. 171 00:06:37,767 --> 00:06:39,100 Obviously, the eyeballs, 172 00:06:39,100 --> 00:06:40,867 you can do just about anything with them. 173 00:06:40,867 --> 00:06:42,867 They have a bit of a coconut flavor, 174 00:06:43,467 --> 00:06:45,567 tiny, tiny essence of rum. 175 00:06:45,567 --> 00:06:48,000 But any kind of sweetness you need in your dish, 176 00:06:48,000 --> 00:06:49,200 you can use those. 177 00:06:50,166 --> 00:06:53,066 [Robert] Edible eyeballs staring at me and it's weird. 178 00:06:53,066 --> 00:06:55,767 And I'm like, "Obviously, it's candy 179 00:06:55,767 --> 00:06:56,967 and it's made out of sugar 180 00:06:56,967 --> 00:06:58,567 and probably gelatin. 181 00:06:58,567 --> 00:07:00,300 And the good thing about those two things 182 00:07:00,300 --> 00:07:01,967 is they melt." 183 00:07:01,967 --> 00:07:04,166 Robert, what are you making, Chef? 184 00:07:04,166 --> 00:07:06,500 I'm making my version of a ramen. 185 00:07:06,500 --> 00:07:08,567 -A play on ramen? -Yeah. 186 00:07:08,567 --> 00:07:09,734 Interesting. 187 00:07:10,500 --> 00:07:13,500 For my ramen broth, I add chicken broth, 188 00:07:13,500 --> 00:07:16,166 dashi, soy sauce, a little bit of mirin, 189 00:07:16,166 --> 00:07:20,100 the eyeballs along with the red jalapenos. 190 00:07:20,100 --> 00:07:22,600 [Chris] You know, you don't always have to make something super refined. 191 00:07:22,600 --> 00:07:24,600 I would do a jalapeno popper here. 192 00:07:24,600 --> 00:07:27,667 I would take the meatball that's in the pasta brain, 193 00:07:27,667 --> 00:07:29,000 make a filling with that. 194 00:07:29,000 --> 00:07:32,967 I would make a cheese sauce with those edible eyeballs. 195 00:07:32,967 --> 00:07:35,967 And I would grind the pumpkin seeds with panko 196 00:07:35,967 --> 00:07:37,266 for my breading. 197 00:07:37,266 --> 00:07:38,367 How are you doin', Connie? 198 00:07:38,367 --> 00:07:40,166 I don't wanna think about the time. 199 00:07:40,166 --> 00:07:42,867 My favorite part of Halloween is dressing up 200 00:07:42,867 --> 00:07:44,967 because I'm cute. 201 00:07:46,400 --> 00:07:47,567 I love Halloween. 202 00:07:47,567 --> 00:07:50,867 But us Hispanics, we celebrate Dia De Los Muertos. 203 00:07:50,867 --> 00:07:53,200 We honor and respect the dead. 204 00:07:53,200 --> 00:07:55,166 And we celebrate life. 205 00:07:55,166 --> 00:07:56,700 Connie, what are you making? 206 00:07:56,700 --> 00:08:00,500 I'm making, uh, tacos with chorizo and papa. 207 00:08:00,500 --> 00:08:03,767 I have my potatoes cooking 208 00:08:03,767 --> 00:08:06,433 and I go to get the chorizo... 209 00:08:08,100 --> 00:08:09,000 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. 212 00:08:13,066 --> 00:08:14,667 [Chris] There's no good round to cut yourself. 213 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 00:08:21,767 --> 00:08:23,767 [Ted] 10 minutes to get 'er done, chefs. 219 00:08:23,767 --> 00:08:24,900 Oh, my gosh. 220 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, 229 00:08:45,867 --> 00:08:48,333 cilantro, cumin, coriander. 230 00:08:49,867 --> 00:08:53,000 [Robert] I'm going to use the meatballs in the pasta brain. 231 00:08:53,000 --> 00:08:54,700 Just drop them down into the fryer 232 00:08:54,700 --> 00:08:55,900 so it's nice and crispy 233 00:08:55,900 --> 00:08:58,433 so that it resembles what you would get in a ramen. 234 00:09:00,300 --> 00:09:04,000 My favorite part of Halloween is getting all the chocolate 235 00:09:04,000 --> 00:09:05,333 '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. 238 00:09:15,367 --> 00:09:16,634 [Connie] No way. 239 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. 241 00:09:23,000 --> 00:09:25,367 I don't know if that chorizo's just gonna cook. 242 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. 244 00:09:28,567 --> 00:09:30,667 -No. -Honestly. She's gonna scare us 245 00:09:30,667 --> 00:09:32,266 -with empty plates. -Mmm. 246 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!