1
00:00:01,567 --> 00:00:04,567
You've got to set the tone
and strike the right note.
2
00:00:04,567 --> 00:00:06,400
[man] I'll do
whatever it takes.
3
00:00:06,400 --> 00:00:08,200
[man 2] This is not
gonna be easy.
4
00:00:08,200 --> 00:00:10,767
[Ted] Grab the butter,
bring the bravado.
5
00:00:10,767 --> 00:00:12,600
[Sayeh] I'm here
to kick some butt.
6
00:00:12,600 --> 00:00:17,634
[Ted] This is a celebration
of the one, the only,
the OG French chef...
7
00:00:18,367 --> 00:00:19,567
I'm Julia Child.
8
00:00:19,567 --> 00:00:21,100
[Ted] Every basket
is a puzzle.
9
00:00:21,100 --> 00:00:24,100
[Alex] Let's take coq au vin,
put it through the Chopped
meat grinder.
10
00:00:24,100 --> 00:00:28,266
[Ted] Julia's classic recipes
will inspire innovative
and modern dishes...
11
00:00:28,266 --> 00:00:30,367
[Scott] There's a million
directions you can go in here.
12
00:00:30,367 --> 00:00:32,100
[woman] Flavor
in 20 minutes. Hello.
13
00:00:32,100 --> 00:00:33,367
I'm hoping it's cooked.
14
00:00:33,367 --> 00:00:35,066
So exciting!
15
00:00:35,066 --> 00:00:37,066
It smells delicious!
16
00:00:37,066 --> 00:00:40,967
[Ted] 16 chefs are gunning
for a dream trip to France.
17
00:00:40,967 --> 00:00:41,867
Oh, my God.
18
00:00:41,867 --> 00:00:44,000
Heard that.
Watch your back, baby!
19
00:00:44,000 --> 00:00:45,166
[woman] Here comes the drama.
20
00:00:45,166 --> 00:00:46,600
[Julia] Don't
overcook the duck.
21
00:00:46,600 --> 00:00:47,567
What is he thinking?
22
00:00:47,567 --> 00:00:48,567
[Sayeh] It's
a lot of pressure.
23
00:00:48,567 --> 00:00:49,467
Oh!
24
00:00:49,467 --> 00:00:52,567
We gotta go here!
It's go time! Let's go!
25
00:00:52,567 --> 00:00:53,700
Move, boy.
26
00:00:53,700 --> 00:00:55,000
[exhaling]
27
00:00:55,000 --> 00:00:57,400
Julia would be
very upset right now,
she'd be drinking wine.
28
00:00:57,400 --> 00:00:58,567
[Scott] This is
gonna go very fast.
29
00:00:58,567 --> 00:01:02,100
Oh, my God,
that clock is going.
It's terrifying.
30
00:01:02,100 --> 00:01:03,000
I'm gonna cry.
31
00:01:03,000 --> 00:01:04,166
Whoo! We're
almost there, mama.
32
00:01:04,166 --> 00:01:05,767
[yelling]
33
00:01:05,767 --> 00:01:06,800
That was a mistake.
34
00:01:06,800 --> 00:01:07,767
Welcome to Chopped.
35
00:01:07,767 --> 00:01:08,967
Bon appetit.
36
00:01:12,266 --> 00:01:15,266
And now is the first course
for this elegant meal.
37
00:01:15,266 --> 00:01:17,400
[Javauneeka] I'll do my best
Julia Child impression.
38
00:01:17,400 --> 00:01:20,767
You can never have
too much butter. [laughs]
39
00:01:20,767 --> 00:01:24,367
I'm the sous chef
of Frontera Grill
in Chicago, Illinois.
40
00:01:24,367 --> 00:01:28,367
The same approach
Julia took to French cooking,
I take with Mexican cuisine.
41
00:01:28,367 --> 00:01:32,166
Julia's determination
and drive are very inspiring
to me.
42
00:01:32,166 --> 00:01:33,867
Ooh. I must say
that smells good.
43
00:01:35,066 --> 00:01:36,200
[Javauneeka] I love
to challenge myself,
44
00:01:36,200 --> 00:01:38,867
I'm always pushing myself
to be better.
45
00:01:38,867 --> 00:01:41,166
I come from a James Beard
and Michelin background,
46
00:01:41,166 --> 00:01:43,400
and I've nailed every goal
I set for myself.
47
00:01:43,400 --> 00:01:44,734
Next one is winning Chopped.
48
00:01:48,467 --> 00:01:53,567
I like any recipe
where she's like
"Beat the eggs!" [chuckles]
49
00:01:53,567 --> 00:01:55,667
It's very invigorating to me.
50
00:01:55,667 --> 00:01:57,400
[Dom] I'm the executive chef
of Lonely Oyster
51
00:01:57,400 --> 00:01:59,700
in Los Angeles, California.
52
00:01:59,700 --> 00:02:02,400
My style of cooking
is coastal cuisines.
53
00:02:02,400 --> 00:02:03,867
I have great access to seafood
54
00:02:03,867 --> 00:02:05,800
and amazing coastal farms
near me.
55
00:02:05,800 --> 00:02:07,400
Julia would hit it.
56
00:02:07,400 --> 00:02:09,867
My biggest influence
was my mom.
57
00:02:09,867 --> 00:02:11,367
My mother channeled Julia.
58
00:02:11,367 --> 00:02:14,700
It's funny,
they have similar hair
and similar mannerisms.
59
00:02:14,700 --> 00:02:16,066
Not the same voice, though.
60
00:02:16,066 --> 00:02:18,767
That's one of the most
important parts.
61
00:02:18,767 --> 00:02:21,600
[Dom] When I win,
we get the yacht
in St. Tropez.
62
00:02:21,600 --> 00:02:25,066
Champagne, foie gras,
caviar and oysters every meal.
63
00:02:25,066 --> 00:02:26,734
Well that's fun, isn't it?
64
00:02:28,000 --> 00:02:31,100
[Julia] One of the most famous
of all duck recipes.
65
00:02:31,100 --> 00:02:32,767
[Al] I never went
to culinary school,
66
00:02:32,767 --> 00:02:35,767
so for me, I would
go to Waffle House
67
00:02:35,767 --> 00:02:38,700
and read Mastering
the Art of French Cooking
for hours.
68
00:02:38,700 --> 00:02:41,166
That's crazy.
69
00:02:41,166 --> 00:02:44,400
[Al] I'm a chef de cuisine
at Parallax in Mammoth Lakes,
California.
70
00:02:44,400 --> 00:02:46,767
Julia Child never
took herself too seriously,
71
00:02:46,767 --> 00:02:48,200
she wasn't afraid
to make mistakes
72
00:02:48,200 --> 00:02:49,467
and experiment in the kitchen.
73
00:02:49,467 --> 00:02:51,000
-You're not gonna
be able to get it...
-[glasses clatter]
74
00:02:51,000 --> 00:02:52,500
...sizzling.
75
00:02:52,500 --> 00:02:55,634
[Al] My style of cooking
is clean, vegetable-forward.
76
00:02:56,100 --> 00:02:57,300
When I win Chopped,
77
00:02:57,300 --> 00:03:00,166
I can't wait
to get back to Europe
and dine everywhere
78
00:03:00,166 --> 00:03:03,567
and kind of expand
all my horizons as a cook.
79
00:03:03,567 --> 00:03:06,533
If you've ever
travelled down in Marseille...
80
00:03:07,867 --> 00:03:10,300
This was one
of my favorite things to make
81
00:03:10,300 --> 00:03:13,800
while staying
at Julia Child's house
in Provence.
82
00:03:13,800 --> 00:03:16,066
Cooking in her actual kitchen,
83
00:03:16,066 --> 00:03:18,367
picking the vegetables
that Paul grew,
84
00:03:18,367 --> 00:03:20,166
I slept in her bed.
85
00:03:21,200 --> 00:03:23,166
I did. I had her room.
[laughs boisterously]
86
00:03:23,166 --> 00:03:27,266
I'm the chef and owner
of Exquisite Host Catering
in Washington, D.C.
87
00:03:27,266 --> 00:03:30,100
I specialize
in Persian cuisine,
88
00:03:30,100 --> 00:03:33,233
but everything has
a French influence to it.
89
00:03:33,667 --> 00:03:35,467
It is very French indeed.
90
00:03:35,467 --> 00:03:38,300
[Sayeh] Julia inspired me
to follow my passion.
91
00:03:38,300 --> 00:03:40,934
And I'm here
to kick some butt.
92
00:03:41,300 --> 00:03:43,166
Mmm. Perfect!
93
00:03:44,767 --> 00:03:46,767
-[Scott] And you met
Julia Child? Yeah?
-[Alex] I did.
94
00:03:46,767 --> 00:03:47,767
-Did you?
-[Isabella] Have you?
95
00:03:47,767 --> 00:03:49,100
-[Alex] I did. Yeah.
-[Isabella] Oh, really?
96
00:03:49,100 --> 00:03:50,266
Where did you meet her?
97
00:03:50,266 --> 00:03:53,867
-I went to culinary school
in Burgundy in France.
-Oh, yes.
98
00:03:53,867 --> 00:03:56,166
[Alex] And she came for lunch
and I sat and we hung out.
99
00:03:56,166 --> 00:03:57,767
-Oh, no. Really?
-Yeah.
100
00:03:57,767 --> 00:03:59,567
-And it was amazing.
-Oh, that's incredible!
101
00:03:59,567 --> 00:04:01,066
[Alex] It was amazing.
102
00:04:02,000 --> 00:04:03,000
Hello, chefs.
103
00:04:03,000 --> 00:04:04,500
-Hello.
-Hello, Chef.
104
00:04:04,500 --> 00:04:07,567
[Ted] Welcome to Chopped:
Julia Child's kitchen.
105
00:04:07,567 --> 00:04:09,467
If you haven't
noticed already,
106
00:04:09,467 --> 00:04:13,266
the legendary
Isabella Rossellini
is here with us on set.
107
00:04:13,266 --> 00:04:14,300
Yeah!
108
00:04:14,300 --> 00:04:16,567
I am not a chef,
109
00:04:16,567 --> 00:04:18,266
-I'm just Italian.
-[all laughing]
110
00:04:18,266 --> 00:04:19,500
I cook a little bit.
111
00:04:19,500 --> 00:04:23,700
But I do play Simca Beck
who was the teacher
to Julia Child.
112
00:04:23,700 --> 00:04:26,266
I played her in a series
called Julia.
113
00:04:26,266 --> 00:04:29,667
Why did you call it
The French Chef, hmm?
114
00:04:29,667 --> 00:04:31,100
You're not French.
115
00:04:31,100 --> 00:04:33,467
Well, because
I cook French food.
116
00:04:33,467 --> 00:04:34,734
[slams phone receiver down]
117
00:04:36,166 --> 00:04:38,500
You are here to help us
celebrate and honor
118
00:04:38,500 --> 00:04:41,500
Julia's extraordinary
life and legacy.
119
00:04:41,500 --> 00:04:43,767
She was truly
a culinary innovator,
120
00:04:43,767 --> 00:04:47,367
and that's exactly
what we're asking you
to emulate in this tournament.
121
00:04:47,367 --> 00:04:48,867
I was born for this.
122
00:04:48,867 --> 00:04:51,600
The winner of this battle
will advance to the finale
123
00:04:51,600 --> 00:04:54,667
where somebody will win
the trip of a lifetime.
124
00:04:54,667 --> 00:04:59,266
A $25,000 dream vacation
to France.
125
00:04:59,266 --> 00:05:01,266
I'm very interested
in that prize.
126
00:05:01,266 --> 00:05:03,667
All right.
Let's hear from Julia
127
00:05:03,667 --> 00:05:06,867
which recipe will inspire
your first course.
128
00:05:06,867 --> 00:05:09,767
Today we're
gonna do coq au vin.
129
00:05:09,767 --> 00:05:11,467
Chicken and red wine.
130
00:05:11,467 --> 00:05:16,533
It's one of the best
and I think one of the most
famous French chicken dishes.
131
00:05:18,000 --> 00:05:21,400
Isabella stars
in Max's hit series, Julia.
132
00:05:21,400 --> 00:05:24,266
Ready to tell you
about this collection
of ingredients
133
00:05:24,266 --> 00:05:26,834
is one of her
illustrious costars.
134
00:05:27,667 --> 00:05:29,000
Bonjour, chefs.
135
00:05:29,000 --> 00:05:30,100
I'm David Hyde Pierce,
136
00:05:30,100 --> 00:05:32,867
and I play the role
of Paul Child in Max's Julia.
137
00:05:33,500 --> 00:05:35,567
[Ted] Open your
appetizer baskets.
138
00:05:35,567 --> 00:05:38,900
Inspired by Julia Child's
coq au vin recipe,
139
00:05:38,900 --> 00:05:42,266
you have instant
mashed potatoes...
140
00:05:42,266 --> 00:05:45,500
This is definitely not
Julia-approved.
141
00:05:45,500 --> 00:05:46,900
[David] ...shredded carrots...
142
00:05:46,900 --> 00:05:48,333
That saves me some time.
143
00:05:49,867 --> 00:05:51,767
[David] ...Nicoise olives...
144
00:05:51,767 --> 00:05:53,867
I love olives.
145
00:05:54,266 --> 00:05:55,567
...chicken hearts.
146
00:05:55,567 --> 00:05:56,900
Something a little different.
147
00:05:56,900 --> 00:05:59,100
[Sayeh] I can definitely
work with this.
148
00:05:59,100 --> 00:06:02,000
Does not feel
like coq au vin at all.
149
00:06:02,000 --> 00:06:03,500
Good luck, chefs.
150
00:06:03,500 --> 00:06:06,767
[Ted] Well, of course, chefs,
you don't have to make
coq au vin.
151
00:06:06,767 --> 00:06:10,567
Instead, you'll be cooking up
an ode to that classic.
152
00:06:10,567 --> 00:06:14,266
The 20-minute
appetizer round starts... now.
153
00:06:14,266 --> 00:06:16,000
Let's go, chefs. Let's go.
154
00:06:16,000 --> 00:06:17,734
[Javauneeka] Oh.
Right behind you.
155
00:06:20,300 --> 00:06:21,400
Behind you.
156
00:06:21,400 --> 00:06:24,767
Isabella, coq au vin
was so important to Julia
157
00:06:24,767 --> 00:06:28,000
that it was featured
in season one
of the Max series.
158
00:06:28,000 --> 00:06:31,467
We're going to do coq au vin.
159
00:06:31,467 --> 00:06:34,200
That's French
for chicken and red wine.
160
00:06:34,200 --> 00:06:35,900
[Isabella] Now it takes
about four hours,
161
00:06:35,900 --> 00:06:39,500
and I don't know how
our chefs are gonna
make it in 20 minutes.
162
00:06:39,500 --> 00:06:40,467
I don't know either.
163
00:06:40,467 --> 00:06:41,967
Behind down. Behind down.
164
00:06:41,967 --> 00:06:45,500
[Alex] I think that the basket
points very indirectly.
165
00:06:45,500 --> 00:06:47,567
Like, let's take coq au vin,
166
00:06:47,567 --> 00:06:49,000
put it through the Chopped
meat grinder
167
00:06:49,000 --> 00:06:51,300
because I think
you could serve coq au vin
168
00:06:51,300 --> 00:06:53,100
with boiled potatoes,
for example.
169
00:06:53,100 --> 00:06:54,667
So there are mashed potatoes.
170
00:06:54,667 --> 00:06:56,867
Arguably, there
would be carrots.
171
00:06:56,867 --> 00:06:59,667
But the red wine flavor
is not in this basket,
172
00:06:59,667 --> 00:07:03,233
and it's deep in the DNA
of a coq au vin.
173
00:07:03,400 --> 00:07:04,767
Let's go.
174
00:07:04,767 --> 00:07:07,000
[Sayeh] Coq au vin,
it has that protein component
175
00:07:07,000 --> 00:07:09,567
where, of course,
hers is a chicken,
176
00:07:09,567 --> 00:07:11,367
and then it has the red wine.
177
00:07:11,367 --> 00:07:12,767
Okay.
178
00:07:12,767 --> 00:07:16,100
So for my appetizer,
I'm gonna be making
a sauteed chicken heart
179
00:07:16,100 --> 00:07:18,467
with a red wine demi-glace
180
00:07:18,467 --> 00:07:21,367
and a fresh salad
with the Nicoise olives.
181
00:07:21,367 --> 00:07:24,667
My aunt had
a beautiful French bistro,
182
00:07:24,667 --> 00:07:28,867
and she gifted to me,
Julia Child's Mastering
the Art of French Cooking.
183
00:07:28,867 --> 00:07:31,100
-Can I use some of this?
-Please, help yourself.
184
00:07:31,100 --> 00:07:37,400
I had never seen so much
time and attention be put
on different dishes.
185
00:07:37,400 --> 00:07:38,834
Okay.
186
00:07:41,266 --> 00:07:43,467
I definitely feel like I'm
one of Julia's biggest fans.
187
00:07:43,467 --> 00:07:46,300
I've read her cookbooks,
I've watched her shows,
188
00:07:46,300 --> 00:07:50,467
and I look at Julia Child
as inspiration to being
a trailblazer in the kitchen.
189
00:07:50,467 --> 00:07:53,200
The same approach Julia took
to French cooking,
190
00:07:53,200 --> 00:07:55,367
I take with Mexican cooking.
191
00:07:55,367 --> 00:07:58,166
I'm making
a coq au vin tostada
with fried chicken hearts.
192
00:07:58,166 --> 00:07:59,900
Mashed potato spread
193
00:07:59,900 --> 00:08:02,567
with a carrot, olive,
red wine reduction.
194
00:08:02,567 --> 00:08:05,667
I'm adding mushrooms
'cause it's a classic
ingredient in the coq au vin.
195
00:08:05,667 --> 00:08:06,834
Okay. Right behind.
196
00:08:06,834 --> 00:08:09,367
And I'm gonna
fry the chicken hearts
and the mushrooms
197
00:08:09,367 --> 00:08:11,233
till they get nice and juicy.
198
00:08:12,667 --> 00:08:16,967
Feels very challenging
to do a coq au vin
with chicken hearts.
199
00:08:16,967 --> 00:08:18,266
Well, I think
the chicken heart
200
00:08:18,266 --> 00:08:23,367
truly tastes like chicken
mixed with maybe sulfurous
or iron notes.
201
00:08:23,367 --> 00:08:31,300
A crispy, crusted, breaded,
fried chicken heart
cooked perfectly is divine.
202
00:08:31,300 --> 00:08:34,500
[Al] Julia always stressed
the importance of great
technique in the kitchen.
203
00:08:34,500 --> 00:08:37,266
To be able to look
at core ingredients
204
00:08:37,266 --> 00:08:39,166
and know how
to work with them.
205
00:08:39,166 --> 00:08:41,767
I'm making
crispy chicken hearts,
a frisee and carrot salad,
206
00:08:41,767 --> 00:08:43,600
and a red wine reduction.
207
00:08:43,600 --> 00:08:45,867
I'm hoping
that the saltiness
and the brininess
208
00:08:45,867 --> 00:08:48,433
of the olives will help
season my reduction sauce.
209
00:08:52,266 --> 00:08:54,066
Looking back
at my mother's recipes
210
00:08:54,066 --> 00:08:55,867
and how she
executed French food
211
00:08:55,867 --> 00:08:59,467
had a lot to do with Julia
and, like, the Joy of Cooking.
212
00:08:59,467 --> 00:09:01,400
I'm making
grilled chicken hearts
213
00:09:01,400 --> 00:09:05,000
with a carrot soubise
and a Nicoise salsa.
214
00:09:05,000 --> 00:09:07,100
I'm deglazing with
a little bit of white Madeira.
215
00:09:07,100 --> 00:09:09,667
It kind of accentuates
the carrot.
216
00:09:09,667 --> 00:09:11,800
Coq au vin's usually
made with red wine,
217
00:09:11,800 --> 00:09:14,166
but I don't want it
to get too bitter.
218
00:09:15,767 --> 00:09:18,166
Chefs, 10 minutes
left in this round.
219
00:09:18,166 --> 00:09:20,333
-How are you guys doing?
-Hanging in there.
220
00:09:21,166 --> 00:09:23,500
This is gonna be
one creamy mashed potato.
221
00:09:23,500 --> 00:09:26,767
Julia would
definitely approve.
222
00:09:26,767 --> 00:09:30,200
I'm using the instant
mashed potatoes to make
a spread for my tostada.
223
00:09:30,200 --> 00:09:32,300
You can never have
too much butter.
224
00:09:32,300 --> 00:09:33,900
I think that
instant mashed potato,
225
00:09:33,900 --> 00:09:35,667
it's a great opportunity
to add it to flour
226
00:09:35,667 --> 00:09:37,467
and use that as a dredge
for the chicken hearts
227
00:09:37,467 --> 00:09:39,467
to be able to fry them
in that as well.
228
00:09:39,467 --> 00:09:44,767
In theory, this will
work the same as
breading any other protein.
229
00:09:48,600 --> 00:09:50,100
So there are five minutes
left on the clock,
230
00:09:50,100 --> 00:09:52,967
and Chef Dom, he hasn't
touched his chicken hearts
231
00:09:52,967 --> 00:09:55,333
or his instant
mashed potatoes.
232
00:09:56,467 --> 00:09:57,767
He doesn't have time to waste.
233
00:09:57,767 --> 00:09:59,000
Those chicken hearts
need to be cooked.
234
00:09:59,000 --> 00:10:00,767
[Dom] The clock's
burning down,
235
00:10:00,767 --> 00:10:04,567
and I totally need to get
these instant potatoes
into my dish,
236
00:10:04,567 --> 00:10:07,367
but the chicken hearts
are very unwieldy.
237
00:10:07,367 --> 00:10:11,367
They're moving around,
they're not working out.
238
00:10:11,367 --> 00:10:12,333
Ugh!
239
00:10:20,767 --> 00:10:22,667
Chef Dom doesn't have
time to waste.
240
00:10:22,667 --> 00:10:24,600
Those chicken hearts
need to be cooked.
241
00:10:24,600 --> 00:10:27,033
The chicken hearts
are very unwieldy.
242
00:10:28,500 --> 00:10:32,800
I get them on the grill,
and I'm just hoping
they're gonna be done.
243
00:10:32,800 --> 00:10:36,400
Dom just dumped
a scoop of the instant mash
into his sauce.
244
00:10:36,400 --> 00:10:39,000
-By the way, a sauce
thickener, the instant mash.
-[Scott] That's a great idea.
245
00:10:39,000 --> 00:10:40,333
That's a good idea. Yeah.
246
00:10:43,800 --> 00:10:45,266
I love olives.
247
00:10:45,266 --> 00:10:46,700
I love the brininess,
248
00:10:46,700 --> 00:10:49,667
so automatically,
I'm thinking of a salad.
249
00:10:49,667 --> 00:10:50,967
Olive oil.
250
00:10:50,967 --> 00:10:53,000
I love the concentration.
251
00:10:53,000 --> 00:10:55,300
You know, it's almost
the same concentration
that you have
252
00:10:55,300 --> 00:10:56,600
when you're on stage.
253
00:10:56,600 --> 00:10:58,667
As an actress, you know,
you're in a tunnel,
254
00:10:58,667 --> 00:11:01,567
they're zeroing
in on their food.
255
00:11:01,567 --> 00:11:03,100
[Javauneeka] This 20 minutes
is no joke,
256
00:11:03,100 --> 00:11:04,300
but in the kitchen
that I work in,
257
00:11:04,300 --> 00:11:06,300
if chef says go, you gotta go.
258
00:11:06,300 --> 00:11:08,934
To top off my tostada,
I'm making a red wine
reduction
259
00:11:09,767 --> 00:11:11,934
with the olives
as well as the carrots.
260
00:11:13,367 --> 00:11:14,667
Behind, Chef.
261
00:11:15,467 --> 00:11:17,000
To make my frisee
and carrot salad,
262
00:11:17,000 --> 00:11:20,767
I take the carrots,
clean frisee, olive oil,
sherry vinegar.
263
00:11:20,767 --> 00:11:22,333
I make sure I mix it well.
264
00:11:24,066 --> 00:11:25,967
Let's go, chefs, 50 seconds!
265
00:11:25,967 --> 00:11:28,000
-Yes, Chef!
-Get it done! Get it done!
266
00:11:28,000 --> 00:11:30,000
Yes, Chef. Push, focus.
Get your plates.
267
00:11:30,000 --> 00:11:33,100
All four ingredients.
Double check your
inventories, chefs.
268
00:11:33,100 --> 00:11:35,166
Let's do this.
Don't forget anything.
269
00:11:35,166 --> 00:11:37,000
All right.
Just seconds remain, chefs.
270
00:11:37,000 --> 00:11:38,800
-Use them wisely.
-Come on, chefs.
271
00:11:38,800 --> 00:11:41,200
-Whoo. Good luck.
-[Scott] Let's go, chefs.
272
00:11:41,200 --> 00:11:44,667
[Ted] Eight, seven, six, five,
273
00:11:44,667 --> 00:11:49,000
four, three, two, one.
274
00:11:49,000 --> 00:11:50,800
-Hands up.
-[Scott] Let's go.
275
00:11:50,800 --> 00:11:52,000
-[Alex] Wow.
-[all applauding]
276
00:11:52,000 --> 00:11:53,667
Good job.
277
00:11:53,667 --> 00:11:56,667
-[Sayeh chuckling] How did
you do?
-Good push. Good push.
278
00:11:56,667 --> 00:11:58,200
That looks great.
That looks nice.
279
00:11:58,200 --> 00:12:00,066
[Sayeh] I hope it tastes good.
280
00:12:00,066 --> 00:12:02,467
It's a lot of pressure
to get it done right.
281
00:12:02,467 --> 00:12:05,367
Now I'm thinking
of the million things
I could have done differently.
282
00:12:05,367 --> 00:12:09,467
But what I put out there
is what I put out there,
and I stand by it.
283
00:12:09,467 --> 00:12:12,066
[Dom] I think
the chicken hearts
will definitely be cooked,
284
00:12:12,066 --> 00:12:13,867
but I think that-- We'll see.
285
00:12:19,967 --> 00:12:21,367
Four Julia Child fans
286
00:12:21,367 --> 00:12:23,767
have arrived at the
chopping block.
287
00:12:23,767 --> 00:12:27,000
For the first round
we gave you instant
mashed potatoes,
288
00:12:27,000 --> 00:12:31,800
shredded carrots,
Nicoise olives,
and chicken hearts.
289
00:12:31,800 --> 00:12:35,567
Ingredients inspired by
Julia's recipe for coq au vin.
290
00:12:35,567 --> 00:12:37,400
Chef Al, what have you made?
291
00:12:37,400 --> 00:12:39,100
So, I made
a crispy chicken heart
292
00:12:39,100 --> 00:12:42,300
using the instant potatoes
to form a breading
on the outside,
293
00:12:42,300 --> 00:12:45,166
a light frisee salad,
and a red wine reduction.
294
00:12:47,867 --> 00:12:50,867
You have sherry vinegar
and then you have
the red wine.
295
00:12:50,867 --> 00:12:54,100
And then you have
these Nicoise olives
which are very briny,
296
00:12:54,100 --> 00:12:56,767
and a little acidic,
almost the way wine is.
297
00:12:56,767 --> 00:13:00,400
So what I'm getting
is a trio of flavors
of fortified wine
298
00:13:00,400 --> 00:13:02,967
that obliterates
everything else on the dish.
299
00:13:02,967 --> 00:13:04,266
Very strong.
300
00:13:04,266 --> 00:13:07,867
I think you're
actually missing the fat
that is French cooking.
301
00:13:07,867 --> 00:13:12,333
Butter or cream
needed to be brought in
to give us some relief.
302
00:13:13,367 --> 00:13:14,667
I agree with everything
you've said,
303
00:13:14,667 --> 00:13:18,100
but I am amazed
about the creativity.
304
00:13:18,100 --> 00:13:21,000
I think it does
feel like an appetizer.
305
00:13:21,000 --> 00:13:23,767
I really like the textures
of the chicken hearts,
306
00:13:23,767 --> 00:13:25,200
I think it was
a really good touch
307
00:13:25,200 --> 00:13:27,066
to utilize those instant
mashed potatoes
308
00:13:27,066 --> 00:13:28,467
on the coating
and on the breading.
309
00:13:28,467 --> 00:13:29,967
I think your flavors
were on point.
310
00:13:31,467 --> 00:13:32,767
Thank you, Chef Al.
311
00:13:32,767 --> 00:13:34,000
Next up, Chef Sayeh.
312
00:13:34,000 --> 00:13:39,166
So, I made a sauteed heart
with a red win demi-glace.
313
00:13:39,166 --> 00:13:41,100
Served that on top
of mashed potatoes,
314
00:13:41,100 --> 00:13:44,166
with a fresh salad
with the Nicoise olives.
315
00:13:44,166 --> 00:13:45,867
And how did you get started
in cooking, Chef?
316
00:13:45,867 --> 00:13:49,900
I had a very long,
successful career
working as a news reporter,
317
00:13:49,900 --> 00:13:53,266
but my passion has always been
to work in the kitchen.
318
00:13:53,266 --> 00:13:56,667
I was really inspired
all my life by Julia.
319
00:13:56,667 --> 00:14:01,166
So I wanna be that
modern-day Persian Julia.
320
00:14:01,166 --> 00:14:03,867
I see the spirit
of the coq au vin inside here,
321
00:14:03,867 --> 00:14:06,800
the way you created
that red wine sauce
and cooked it.
322
00:14:06,800 --> 00:14:11,367
Those carrots also add
a really nice underlying
component of sweetness
323
00:14:11,367 --> 00:14:14,000
that match with the shallots
themselves, so.
324
00:14:14,000 --> 00:14:15,867
I think all in all, Chef,
it's a good dish.
325
00:14:15,867 --> 00:14:20,900
I really agree with Scott,
but there's way too much
mashed potato on here.
326
00:14:20,900 --> 00:14:23,600
I like that the chicken heart,
327
00:14:23,600 --> 00:14:26,166
they're cut, and they
almost mimic the olive.
328
00:14:26,166 --> 00:14:27,367
[Sayeh] Mm-hmm.
329
00:14:27,367 --> 00:14:28,367
So, once in a while,
330
00:14:28,367 --> 00:14:30,700
I eat an olive,
and it's a heart.
331
00:14:30,700 --> 00:14:32,667
There's like an element
of surprise.
332
00:14:34,100 --> 00:14:36,700
I was hesitant
about eating the heart,
333
00:14:36,700 --> 00:14:39,166
it's the first time
in my life.
334
00:14:39,166 --> 00:14:42,000
But I could do it
because it looked
like an olive. [laughing]
335
00:14:42,000 --> 00:14:44,000
So I liked it very much.
336
00:14:44,000 --> 00:14:45,000
Thank you.
337
00:14:45,000 --> 00:14:46,600
Next, we go
to Chef Javauneeka.
338
00:14:46,600 --> 00:14:48,100
So I have
a tostada coq au vin.
339
00:14:48,100 --> 00:14:49,867
I cook a lot
of traditional Mexican food,
340
00:14:49,867 --> 00:14:51,200
I work at
a Rick Bayless restaurant.
341
00:14:51,200 --> 00:14:54,166
And so it just went
straight to the tostada.
342
00:14:57,700 --> 00:15:00,400
Well, Chef, I like
your point of view here.
343
00:15:00,400 --> 00:15:02,266
I like that you went
the Mexican direction.
344
00:15:02,266 --> 00:15:05,367
I like your usage
of the potato puree
on the tostada itself.
345
00:15:05,367 --> 00:15:07,166
I like the cook on the hearts,
346
00:15:07,166 --> 00:15:09,800
but the red wine sauce
is just really sweet.
347
00:15:09,800 --> 00:15:12,467
You know, when I
first saw your dish,
I thought,
348
00:15:12,467 --> 00:15:15,467
"Hmm, where is
the Julia Childs?"
because we're honoring her.
349
00:15:15,467 --> 00:15:20,266
And when I taste it,
I am completely surprised
by the richness.
350
00:15:20,266 --> 00:15:22,367
And I love that there is meat,
351
00:15:22,367 --> 00:15:26,066
but there's sugar,
there's acidity,
there is the lime.
352
00:15:26,066 --> 00:15:27,567
You agree? You're nodding.
353
00:15:27,567 --> 00:15:30,367
-I'm gonna judge the judge.
-[all laughing]
354
00:15:30,367 --> 00:15:32,567
I agree with you.
I really agree with you.
355
00:15:32,567 --> 00:15:37,266
The spark
and the vibrant nature
of your dish is very Julia,
356
00:15:37,266 --> 00:15:39,767
but you needed to chop up
those tomatoes,
357
00:15:39,767 --> 00:15:42,667
and hack up those olives
and finish this thought.
358
00:15:42,667 --> 00:15:46,400
Needed to become
a salsa of some form
in your own language.
359
00:15:46,400 --> 00:15:47,700
Thank you.
360
00:15:47,700 --> 00:15:49,066
Finally, Chef Dom.
361
00:15:49,066 --> 00:15:52,400
So, today,
I've prepared for you
a grilled chicken heart
362
00:15:52,400 --> 00:15:56,667
and carrot soubise
with a Nicoise salsa.
363
00:16:01,266 --> 00:16:03,266
I mean, the cooking
is really good.
364
00:16:03,266 --> 00:16:06,600
I think what Julia did
was get everybody cooking.
365
00:16:06,600 --> 00:16:10,166
And the carrot puree
is fluffy,
366
00:16:10,166 --> 00:16:13,767
and it's got a richness
that does feel French.
367
00:16:13,767 --> 00:16:15,767
I love the texture
of the olives.
368
00:16:15,767 --> 00:16:18,000
I love the way you used
those instant mashed potatoes
369
00:16:18,000 --> 00:16:20,467
as a thickening agent
for this puree.
370
00:16:20,467 --> 00:16:23,033
But ultimately, those
chicken hearts were
a little bit under.
371
00:16:24,100 --> 00:16:30,066
I ate the heart, and it did
feel like a little raw.
372
00:16:30,867 --> 00:16:33,500
I don't see
the essence of coq au vin.
373
00:16:33,500 --> 00:16:39,467
It is astonishing
that four chefs could do
so many different things
374
00:16:39,467 --> 00:16:40,667
with this ingredient.
375
00:16:40,667 --> 00:16:44,467
That, I am completely
in awe and admiration.
376
00:16:44,467 --> 00:16:46,000
[Ted] Chef, what does it mean
to you to be competing
377
00:16:46,000 --> 00:16:48,567
in our Julia Child's
kitchen tournament?
378
00:16:48,567 --> 00:16:52,500
My mother's half French.
She was a great home cook.
379
00:16:52,500 --> 00:16:55,400
I lost my mom
in 2019 to cancer.
380
00:16:55,400 --> 00:16:58,800
And watching Julia
make tarte aux fruits,
381
00:16:58,800 --> 00:17:01,100
or anything like this
just makes me think
of my mom, so.
382
00:17:01,100 --> 00:17:03,467
-She is who she is, you know?
-[Dom] Yeah.
383
00:17:03,467 --> 00:17:05,900
And that reminds us
of all our mothers.
384
00:17:05,900 --> 00:17:08,767
Specially if they were
a talented mother
in the kitchen.
385
00:17:08,767 --> 00:17:11,100
My mum was Ingrid Bergman,
she never cooked.
386
00:17:11,100 --> 00:17:13,066
Once we did a cookie,
'cause she said,
387
00:17:13,066 --> 00:17:15,500
"I'm going to be a mother,
we're gonna make cookies."
388
00:17:15,500 --> 00:17:17,500
They were so hard,
we couldn't eat them.
389
00:17:17,500 --> 00:17:20,166
We threw them to the birds,
the birds fly to peck them,
390
00:17:20,166 --> 00:17:21,700
they thought they were stones,
they flew off.
391
00:17:21,700 --> 00:17:23,667
-[Ted and Scott laughing]
-That was my mom.
392
00:17:23,667 --> 00:17:26,166
-No cooking at my mom.
-[all laughing]
393
00:17:28,166 --> 00:17:30,767
Okay. Now the judges
need to parse what they've
just tasted,
394
00:17:30,767 --> 00:17:33,433
and decide which one of you
must leave us first.
395
00:17:34,667 --> 00:17:37,000
[Dom] I felt like I definitely
cooked at a high tier
396
00:17:37,000 --> 00:17:40,200
besides, you know,
the slight undercooking
of the chicken heart.
397
00:17:40,200 --> 00:17:43,600
But I think we all
just made critical mistakes.
398
00:17:43,600 --> 00:17:46,700
[Al] Getting the feedback
that it wasn't reading
as a French dish
399
00:17:46,700 --> 00:17:49,033
is definitely
a little worrying.
400
00:17:51,600 --> 00:17:54,066
[Ted] Whose dish
is on the chopping block?
401
00:18:00,300 --> 00:18:03,834
So, whose dish
is on the chopping block?
402
00:18:12,266 --> 00:18:14,300
[Ted] Chef Dom,
you've been chopped.
403
00:18:14,300 --> 00:18:15,567
Judges.
404
00:18:15,567 --> 00:18:18,867
Chef Dom, first of all,
we loved having you
here today.
405
00:18:18,867 --> 00:18:22,133
Unfortunately, Chef,
your chicken hearts
just weren't cooked enough.
406
00:18:22,767 --> 00:18:24,767
So, we have to chop you.
407
00:18:24,767 --> 00:18:26,867
-Thank you, Chef.
-Good luck to you.
408
00:18:26,867 --> 00:18:28,100
-You were great.
-[Dom] Appreciate it.
409
00:18:28,100 --> 00:18:30,367
-[Scott] Thank you, Chef.
-[Dom] Thanks.
410
00:18:30,367 --> 00:18:33,567
I mean, I'm definitely bummed.
I came here fired up
411
00:18:33,567 --> 00:18:37,266
to try and instill
the spirit of Julia,
412
00:18:37,266 --> 00:18:40,367
but I think I really
just missed that.
413
00:18:43,800 --> 00:18:45,967
Chef Sayeh, Chef Al,
Chef Javauneeka.
414
00:18:45,967 --> 00:18:48,900
Congratulations
on making it this far.
415
00:18:48,900 --> 00:18:51,000
Let's find out
what classic Julia dish
416
00:18:51,000 --> 00:18:55,767
will be the inspiration
for your next set of plates.
417
00:18:55,767 --> 00:19:00,166
Today we're doing
one of the most famous
French bean recipes.
418
00:19:00,166 --> 00:19:05,166
Cassoulet. It's a whole dinner
in one great, big casserole.
419
00:19:06,266 --> 00:19:07,467
Show us what you got.
420
00:19:07,467 --> 00:19:09,800
[gasps] Whoa. [laughs]
421
00:19:09,800 --> 00:19:11,767
-[Ted] Once again, I'm going
to get an assist here...
-All right.
422
00:19:11,767 --> 00:19:14,500
[Ted] ...from the cast
of Max's Julia.
423
00:19:14,500 --> 00:19:17,000
Salute, chefs.
My name is Brittany Bradford,
424
00:19:17,000 --> 00:19:18,767
and I play the role
of Alice Naman,
425
00:19:18,767 --> 00:19:22,667
producer of The French Chef
in Max's Julia.
426
00:19:22,667 --> 00:19:25,467
Inspired by Julia Child's
cassoulet recipe,
427
00:19:25,467 --> 00:19:27,467
you have pig head.
428
00:19:27,467 --> 00:19:30,433
[grunts] Oh! That's a big boy.
429
00:19:31,467 --> 00:19:33,033
-[Brittany] Thyme.
-Thyme.
430
00:19:34,166 --> 00:19:35,500
[Brittany] Cannellini beans.
431
00:19:35,500 --> 00:19:39,266
The beans are
definitely a no-brainer.
432
00:19:39,266 --> 00:19:40,767
[Brittany] Duck fat caramel.
433
00:19:40,767 --> 00:19:43,934
Duck fat caramel. Okay.
434
00:19:46,000 --> 00:19:47,166
Make Julia proud.
435
00:19:47,166 --> 00:19:48,333
[Ted] All right, Chefs.
436
00:19:48,333 --> 00:19:51,367
Get inventive
and do great things
in the next 30 minutes,
437
00:19:51,367 --> 00:19:55,367
cooking up an ode
to Julia Child's
cassoulet recipe.
438
00:19:55,367 --> 00:19:56,333
Time starts now.
439
00:19:57,367 --> 00:19:58,734
Let's go, chefs.
440
00:19:59,166 --> 00:20:00,166
Behind you.
441
00:20:01,367 --> 00:20:04,300
[Sayeh] Exactly what I want.
Italian sausage.
442
00:20:04,300 --> 00:20:08,000
Judges, can you tell us
a little bit about Julia's
cassoulet recipe?
443
00:20:08,000 --> 00:20:10,767
Ultimately, a cassoulet
is like a stewed bean, right?
444
00:20:10,767 --> 00:20:12,000
It's not fancy.
445
00:20:12,000 --> 00:20:15,266
Traditionally, a cassoulet
actually leans heavily
into duck,
446
00:20:15,266 --> 00:20:17,567
and then you have
different meats.
447
00:20:17,567 --> 00:20:21,166
One little important thing
is that it should have
a little tomato in it.
448
00:20:21,166 --> 00:20:24,900
So there's the acidity
that lifts this dish up
449
00:20:24,900 --> 00:20:27,266
from being very fatty
and very heavy.
450
00:20:27,266 --> 00:20:29,867
It's not considered
haute cuisine, no?
451
00:20:29,867 --> 00:20:31,567
I would imagine
it's a peasant...
452
00:20:31,567 --> 00:20:33,200
Something you eat
in the winter.
453
00:20:33,200 --> 00:20:37,233
I think the peasant
aspects of it is what
makes it so revered.
454
00:20:38,667 --> 00:20:43,166
Cassoulet, historically,
has always been a super
hearty dish for the people
455
00:20:43,166 --> 00:20:44,467
with whatever they had around.
456
00:20:44,467 --> 00:20:46,700
And I wanna make sure
that I get that onto my plate.
457
00:20:46,700 --> 00:20:48,767
I'm making
a peasant's cassoulet
458
00:20:48,767 --> 00:20:51,600
with cannellini beans
and a duck fat caramel stock.
459
00:20:51,600 --> 00:20:54,100
Not too much meat on here.
460
00:20:54,100 --> 00:20:55,567
I take some of the fat
from the cheek,
461
00:20:55,567 --> 00:20:59,166
and I begin rendering it
in the pan to cook the rest
of the dish in.
462
00:20:59,166 --> 00:21:01,100
I'm adding the duck fat
caramel to my stock
463
00:21:01,100 --> 00:21:02,700
to bring a nice
sweetness to the dish,
464
00:21:02,700 --> 00:21:04,333
but also add
a little bit of body.
465
00:21:05,166 --> 00:21:07,667
I gotta try
that duck fat caramel.
466
00:21:07,667 --> 00:21:10,000
[Scott] I think one
of the challenges
of this basket
467
00:21:10,000 --> 00:21:11,567
is those duck caramels, right?
468
00:21:11,567 --> 00:21:13,867
There's a lot of cream
and a lot of sugar
in those caramels.
469
00:21:13,867 --> 00:21:15,667
So, navigating the duck fat
470
00:21:15,667 --> 00:21:18,367
in order to incorporate it
into this dish is gonna
be fine,
471
00:21:18,367 --> 00:21:21,000
but it's the sweetness
that becomes the issue.
472
00:21:21,000 --> 00:21:22,166
[grunts]
473
00:21:22,166 --> 00:21:23,800
Maybe if you just took
a bunch of butter,
474
00:21:23,800 --> 00:21:26,367
melted some
of the caramels into it,
made a roux.
475
00:21:26,367 --> 00:21:27,467
That's really smart.
476
00:21:28,567 --> 00:21:30,800
I'm leaving all my
Mexican roots back at home
477
00:21:30,800 --> 00:21:33,467
and I'm gonna
Julia Child this one up.
478
00:21:33,467 --> 00:21:36,567
I'm making a pig head
and cannellini bean cassoulet
479
00:21:36,567 --> 00:21:39,266
with asparagus,
green beans and zucchini.
480
00:21:39,266 --> 00:21:42,667
The mistake would also be
to just rinse the beans
and use them.
481
00:21:42,667 --> 00:21:43,867
You need to cook them again.
482
00:21:43,867 --> 00:21:46,266
I think
they need to be simmered.
483
00:21:46,266 --> 00:21:49,367
[Javauneeka] I simmer
the cannellini beans
with thyme and butter.
484
00:21:53,467 --> 00:21:54,467
[Sayeh] So, when I think
of a cassoulet,
485
00:21:54,467 --> 00:21:58,467
it has lamb, it has pork,
it has beef.
486
00:21:58,467 --> 00:22:01,700
For my entree,
I'm making pork cassoulet
487
00:22:01,700 --> 00:22:05,367
with a pig cheek, duck fat
caramel crumble.
488
00:22:05,367 --> 00:22:08,967
I put the pig cheek,
some sourdough bread
489
00:22:08,967 --> 00:22:13,100
and also the duck fat caramel
into the food processor.
490
00:22:13,100 --> 00:22:16,066
[Ted] Chefs, you've got
nineteen minutes to get
this done.
491
00:22:17,200 --> 00:22:19,667
[Al] These are canned beans
so they're already cooked,
492
00:22:19,667 --> 00:22:21,266
so I don't really
wanna overdo 'em.
493
00:22:21,266 --> 00:22:24,100
I'm gonna use my hot stock
and the heat of the oven
494
00:22:24,100 --> 00:22:26,433
to finish up
the cooking process on them.
495
00:22:31,567 --> 00:22:34,300
What do you do
with the pig head?
496
00:22:34,300 --> 00:22:35,467
-The ears.
-[Isabella] The ears?
497
00:22:35,467 --> 00:22:37,000
Well, I give them to my dog.
498
00:22:37,000 --> 00:22:39,767
You buy them dry
at the pet stores.
499
00:22:39,767 --> 00:22:43,300
I think you could take
a hunk of that pig's head,
500
00:22:43,300 --> 00:22:45,467
throw it in a pot and cook it
501
00:22:45,467 --> 00:22:49,100
so you get juices and fat
from the pig head itself.
502
00:22:49,100 --> 00:22:51,567
[Javauneeka] I have
a dish at the restaurant
that uses pig head
503
00:22:51,567 --> 00:22:53,600
so I am not
intimidated by this.
504
00:22:53,600 --> 00:22:56,066
I just need enough meat
so I can braise it
in the red wine.
505
00:22:59,667 --> 00:23:02,767
I traveled around Europe.
I've seen most of the world
506
00:23:02,767 --> 00:23:04,800
because of my career
as a journalist.
507
00:23:04,800 --> 00:23:09,667
But what was always
brewing in the background
was my passion for cooking.
508
00:23:09,667 --> 00:23:12,767
Winning this tournament
would be amazing.
509
00:23:13,166 --> 00:23:14,867
All mine. Thank you.
510
00:23:14,867 --> 00:23:17,100
[Alex] My spirit animal
is cooking tonight.
511
00:23:17,100 --> 00:23:20,767
Sayeh, who has
taken the sausage
from the pantry,
512
00:23:20,767 --> 00:23:24,667
she has tomato paste,
she has little cubes of bacon
and beans.
513
00:23:24,667 --> 00:23:28,333
-Everything is
simmering beautifully.
-[Scott] Nice, nice.
514
00:23:28,867 --> 00:23:30,634
Four minutes to go, chefs.
515
00:23:32,000 --> 00:23:33,800
[Al] I never went
to culinary school
516
00:23:33,800 --> 00:23:35,600
so winning this trip
would be amazing.
517
00:23:35,600 --> 00:23:38,500
For me, as a young cook,
to be able to experience
things first-hand
518
00:23:38,500 --> 00:23:40,967
would help me immensely
in my career.
519
00:23:40,967 --> 00:23:43,066
I'm making the croutons
to add a nice, savory
520
00:23:43,066 --> 00:23:44,767
and crunchy component
to the dish
521
00:23:44,767 --> 00:23:48,166
to help work with the savory
and gelatinous flavor
of cassoulet.
522
00:23:51,266 --> 00:23:54,000
[Javauneeka] France is
the Mecca for cooking,
523
00:23:54,000 --> 00:23:57,266
and winning this trip would be
a once-in-a-lifetime
opportunity.
524
00:23:57,266 --> 00:24:00,800
To top off my cassoulet,
I'm making a crouton
525
00:24:00,800 --> 00:24:04,367
with butter
and thyme and parsley.
526
00:24:05,900 --> 00:24:07,266
Behind you, behind you.
527
00:24:07,266 --> 00:24:09,467
[Alex] Is anybody finished?
Let's finish up.
528
00:24:09,467 --> 00:24:11,500
Let's go, Chefs.
Get it on the plate.
529
00:24:11,500 --> 00:24:15,100
-Would Julia eat this dish?
Yes or no?
-[Scott laughing]
530
00:24:15,100 --> 00:24:19,200
[Alex] You have 16 seconds
to make it Julia's favorite.
531
00:24:19,200 --> 00:24:20,166
Running out of time.
532
00:24:20,767 --> 00:24:22,567
Ten, nine...
533
00:24:22,567 --> 00:24:24,600
-[Scott] Let's go, Chefs.
-...eight, seven,
534
00:24:24,600 --> 00:24:30,467
six, five, four,
three, two, one.
535
00:24:30,467 --> 00:24:31,634
Time's up!
536
00:24:32,400 --> 00:24:33,767
Wow!
537
00:24:36,000 --> 00:24:37,767
[exhales deeply]
538
00:24:37,767 --> 00:24:39,100
[Javauneeka] I look over
at Sayeh's dish,
539
00:24:39,100 --> 00:24:40,166
and it looks
a little like mine.
540
00:24:40,166 --> 00:24:42,266
I look at Al's dish,
and I'm like,
541
00:24:42,266 --> 00:24:43,767
"Wow. That's so pretty."
542
00:24:43,767 --> 00:24:46,467
So, it's gonna come out
to who has the best flavor.
543
00:24:46,467 --> 00:24:49,000
[Al] Javauneeka
and Sayeh's dishes
look very similar.
544
00:24:49,000 --> 00:24:50,567
I think
mine really stands out.
545
00:24:50,567 --> 00:24:53,834
My dish definitely looks
the most evocative
of a classic cassoulet.
546
00:25:02,467 --> 00:25:05,567
Chefs, the mandatory
mystery ingredients
for the entree round
547
00:25:05,567 --> 00:25:09,967
were a pig's head,
thyme, cannellini beans
548
00:25:09,967 --> 00:25:12,300
and duck fat caramels.
549
00:25:12,300 --> 00:25:16,400
Ingredients inspired by
Julia Child's recipe
for cassoulet.
550
00:25:16,400 --> 00:25:18,500
Chef Javauneeka,
what have you made for us?
551
00:25:18,500 --> 00:25:21,767
[Javauneeka] This is
a pig head and cannellini
beans cassoulet.
552
00:25:21,767 --> 00:25:24,834
And then I have
some asparagus
and green beans.
553
00:25:29,400 --> 00:25:30,400
I don't know.
554
00:25:32,100 --> 00:25:35,367
You did some stuff like
you put asparagus in here.
555
00:25:35,367 --> 00:25:37,266
Every ingredient
that doesn't belong
556
00:25:37,266 --> 00:25:41,100
hurts my cold,
traditional heart.
557
00:25:41,100 --> 00:25:44,066
But because you built it
around the right amount
of richness,
558
00:25:44,066 --> 00:25:45,867
with the tang of tomato,
559
00:25:45,867 --> 00:25:48,467
which just brings out
the creaminess of the beans.
560
00:25:48,467 --> 00:25:51,667
I get the sweetness
from the duck caramel also.
561
00:25:51,667 --> 00:25:54,266
And the thyme
on the croutons was smart.
562
00:25:54,266 --> 00:25:55,867
Chef, I gotta
tell you something.
563
00:25:55,867 --> 00:26:00,900
These are the type of flavors
and the style of cooking that
makes me emotional.
564
00:26:00,900 --> 00:26:04,700
Somehow you cooked
everything to the point
where it was melting together.
565
00:26:04,700 --> 00:26:07,000
The flavors are intermingled.
566
00:26:07,000 --> 00:26:10,667
This 100% gives me
all the cassoulet feels,
567
00:26:10,667 --> 00:26:13,800
but uniquely yours
at the same time.
568
00:26:13,800 --> 00:26:15,000
Thank you so much.
569
00:26:15,000 --> 00:26:18,767
When did the idea
of adding asparagus
and zucchini came?
570
00:26:18,767 --> 00:26:21,867
I wanted to give it
a little bit more texture
because the beans are soft
571
00:26:21,867 --> 00:26:23,667
and the meat is meat.
572
00:26:23,667 --> 00:26:25,767
So I just wanted to add
a little more crunch in there.
573
00:26:25,767 --> 00:26:28,734
I think it's very good.
I'm gonna eat more.
574
00:26:29,100 --> 00:26:30,266
Very good.
575
00:26:31,100 --> 00:26:32,667
Chef, what does Julia Child
mean to you?
576
00:26:32,667 --> 00:26:34,600
[Javauneeka]
She means inspiration.
577
00:26:34,600 --> 00:26:36,900
I went to Le Cordon Bleu,
she went to Le Cordon Bleu.
578
00:26:36,900 --> 00:26:39,667
And then, um,
she, kind of, really focused
on one cuisine,
579
00:26:39,667 --> 00:26:41,100
which was French cuisine.
580
00:26:41,100 --> 00:26:42,367
And she dove
right into it,
581
00:26:42,367 --> 00:26:44,166
and that's, kind of,
what I do with Mexican food.
582
00:26:44,166 --> 00:26:46,000
It would mean a lot to me
to win Chopped.
583
00:26:46,000 --> 00:26:47,867
My husband, Zach, and I
got married this year.
584
00:26:47,867 --> 00:26:50,166
We both share
the love of food.
585
00:26:50,166 --> 00:26:52,734
If I win this trip,
I would take my husband,
Zach, with me.
586
00:26:53,900 --> 00:26:54,900
Next up, Chef Al.
587
00:26:54,900 --> 00:26:58,667
I wanted to, uh, present
a peasant's cassoulet.
588
00:26:58,667 --> 00:27:01,467
I used the duck fat caramels
in the broth to add sweetness
589
00:27:01,467 --> 00:27:04,333
as well as some fresh tomato
and some fresh herbs.
590
00:27:08,000 --> 00:27:09,467
[Scott] Chef,
it's very pretty.
591
00:27:09,467 --> 00:27:13,900
I feel like this is, uh,
something you would see
on a cover of a magazine
592
00:27:13,900 --> 00:27:16,467
talking about the variations
of cassoulet.
593
00:27:16,467 --> 00:27:19,867
And here's
the cover shot, right?
It's beautiful.
594
00:27:19,867 --> 00:27:21,066
But it doesn't have depth.
595
00:27:22,100 --> 00:27:24,867
This broth needs
to come way down.
596
00:27:24,867 --> 00:27:28,266
-Because it's so liquidy,
you need that concentration.
-Yes, Chef.
597
00:27:28,266 --> 00:27:29,900
So, I do like
the flavor of the broth.
598
00:27:29,900 --> 00:27:31,000
But I, kind of,
agree with you
599
00:27:31,000 --> 00:27:33,967
that maybe there is
a little lack of depth
600
00:27:33,967 --> 00:27:37,066
of surprise,
of what's in it.
601
00:27:37,066 --> 00:27:38,800
It almost feels
like a minestrone,
602
00:27:38,800 --> 00:27:40,867
-and everything is
so beautifully cooked.
-[Isabella] More like a soup.
603
00:27:40,867 --> 00:27:42,100
[Alex] I love
the thyme in here.
604
00:27:42,100 --> 00:27:45,266
The dried sage
with the pig meat
is really nice.
605
00:27:45,266 --> 00:27:48,700
And I do taste
the caramel sweetness
in your broth.
606
00:27:48,700 --> 00:27:50,967
But I just think
this needed some retooling.
607
00:27:51,266 --> 00:27:52,667
Hm.
608
00:27:52,667 --> 00:27:54,100
Finally, Chef Sayeh.
609
00:27:54,100 --> 00:27:57,367
So, I've made
an all-pork cassoulet
610
00:27:57,367 --> 00:28:00,934
with a pig cheek,
duck fat caramel crumble.
611
00:28:04,967 --> 00:28:06,133
I like the sauce a lot.
612
00:28:06,567 --> 00:28:07,900
And I like the beans.
613
00:28:07,900 --> 00:28:10,567
I like the way
they cling to each other.
614
00:28:10,567 --> 00:28:13,066
I would have liked it
without all these herbs,
and I never say that.
615
00:28:14,266 --> 00:28:16,100
The duck fat caramel,
I'm not necessarily
616
00:28:16,100 --> 00:28:17,567
identifying inside here
at all.
617
00:28:17,567 --> 00:28:21,100
I don't really see any
or taste any sweetness.
618
00:28:21,100 --> 00:28:25,767
But I think that your usage
of the pig head with the
ground bread,
619
00:28:25,767 --> 00:28:27,734
it's a really nice
flavor profile.
620
00:28:28,600 --> 00:28:32,100
I love the richness,
uh, with that head.
621
00:28:32,100 --> 00:28:33,433
It was excellent.
622
00:28:34,567 --> 00:28:35,767
Thank you so much.
623
00:28:38,600 --> 00:28:41,200
[Sayeh] So Javauneeka
got a standing ovation,
624
00:28:41,200 --> 00:28:44,467
but I think
I have the components
for French cuisine down.
625
00:28:44,467 --> 00:28:48,400
And this dish is
gonna get me to the finale.
626
00:28:48,400 --> 00:28:50,567
[Al] I think that I put
a lot of my techniques
out there,
627
00:28:50,567 --> 00:28:52,667
and I put a lot
of my skillset into that,
628
00:28:52,667 --> 00:28:54,800
and I hope that
it comes across well.
629
00:28:54,800 --> 00:28:57,767
But I am concerned
that I might be on the
chopping block, yeah.
630
00:29:00,867 --> 00:29:03,533
[Ted] Whose dish
is on the chopping block?
631
00:29:13,967 --> 00:29:17,433
So, whose dish
is on the chopping block?
632
00:29:26,166 --> 00:29:28,300
Chef Al,
you've been chopped.
633
00:29:28,300 --> 00:29:29,467
Judges.
634
00:29:29,467 --> 00:29:32,367
Al, you made a very
beautifully-cooked
bowl of soup.
635
00:29:32,367 --> 00:29:35,967
But unfortunately,
your dish just lacked
that rich flavor.
636
00:29:35,967 --> 00:29:38,000
And so,
we had to chop you.
637
00:29:38,000 --> 00:29:40,100
Thank you.
I appreciate it.
638
00:29:40,100 --> 00:29:42,100
I'm... I'm definitely
disappointed,
639
00:29:42,100 --> 00:29:43,667
but I did my best.
640
00:29:43,667 --> 00:29:46,667
And I think that
there's a lot of great
technique that I put across.
641
00:29:46,667 --> 00:29:50,066
And at the end of the day,
it just didn't come together
when it needed to.
642
00:29:59,166 --> 00:30:01,166
[Ted] Chef Javauneeka,
Chef Sayeh,
643
00:30:01,166 --> 00:30:05,066
I wonder what iconic recipe
will inspire your last basket.
644
00:30:05,066 --> 00:30:09,567
Today, we're making
one of the loveliest kinds
of fresh desserts.
645
00:30:09,567 --> 00:30:13,266
It's a light and lovely one,
that's why it's called
a mousseline.
646
00:30:13,266 --> 00:30:14,900
-Oh.
-[Julia] Mousse means foamy,
647
00:30:14,900 --> 00:30:18,467
and mousseline means
even more light and foamy.
648
00:30:19,900 --> 00:30:23,000
Well, chefs, your inspiration
is Julia's chocolate mousse.
649
00:30:23,000 --> 00:30:25,133
Let's hope whatever's
in here will inspire you.
650
00:30:25,667 --> 00:30:26,934
Open 'em up.
651
00:30:27,667 --> 00:30:28,900
Ooh.
652
00:30:30,200 --> 00:30:32,367
-Oh.
-[Ted] And here to tell you
about this set of ingredients
653
00:30:32,367 --> 00:30:35,000
is another star
from Max's Julia.
654
00:30:35,000 --> 00:30:37,166
Chefs, my name
is Fran Kranz,
655
00:30:37,166 --> 00:30:41,467
and I play the role
of Russ Morash
in Max's Julia.
656
00:30:41,467 --> 00:30:46,166
Inspired by Julia Child's
chocolate mousse recipe,
you have...
657
00:30:46,667 --> 00:30:48,066
Is it a ostrich egg?
658
00:30:48,066 --> 00:30:49,867
...an ostrich egg.
659
00:30:49,867 --> 00:30:52,200
This is the biggest egg
I've ever seen.
660
00:30:52,200 --> 00:30:54,367
This is a big plus.
661
00:30:54,367 --> 00:30:55,734
[Fran] Raspberries,
662
00:30:57,667 --> 00:30:59,734
whipped coffee with boba.
663
00:30:59,734 --> 00:31:00,834
[Javauneeka] Okay.
664
00:31:00,834 --> 00:31:03,867
Okay, I could definitely work
with the Eiffel Tower.
665
00:31:03,867 --> 00:31:06,066
[Fran] And a chocolate
Eiffel Tower.
666
00:31:08,367 --> 00:31:10,367
Final round
to make Julia proud.
667
00:31:10,367 --> 00:31:12,567
Thirty minutes
to rise to the occasion,
668
00:31:12,567 --> 00:31:16,467
creating dishes inspired
by Julia's chocolate mousse
recipe.
669
00:31:16,467 --> 00:31:17,500
Clock starts now.
670
00:31:17,500 --> 00:31:18,900
-[Scott] Let's go, chefs.
-[Ted] Let's go, chefs.
671
00:31:18,900 --> 00:31:21,100
All right. Whoo!
672
00:31:21,100 --> 00:31:22,233
[Sayeh] Okay.
673
00:31:23,300 --> 00:31:24,333
Okay.
674
00:31:26,100 --> 00:31:29,266
Judges, that single
giant ostrich egg
675
00:31:29,266 --> 00:31:31,900
has as much material in it
as 24 chicken eggs.
676
00:31:31,900 --> 00:31:33,166
[grunts]
677
00:31:33,166 --> 00:31:35,767
It's a completely
different texture
than a chicken egg
678
00:31:35,767 --> 00:31:37,367
or even a duck egg,
for that matter.
679
00:31:37,367 --> 00:31:39,834
[Alex] It's so silky.
It's rich.
680
00:31:40,300 --> 00:31:41,867
Let's see.
681
00:31:41,867 --> 00:31:43,400
[Isabella] And how
do you open an ostrich egg?
682
00:31:43,400 --> 00:31:45,900
This is a thick...
Very thick shell,
isn't it?
683
00:31:45,900 --> 00:31:49,300
[Alex] Traditionally,
you take a nail
and you chisel a hole.
684
00:31:49,300 --> 00:31:50,867
And then you get it out,
685
00:31:50,867 --> 00:31:52,834
the way you get,
like, ketchup out
of a bottle.
686
00:31:52,834 --> 00:31:54,000
Come on.
687
00:31:54,000 --> 00:31:55,266
You could make
a Swiss meringue
688
00:31:55,266 --> 00:31:58,100
by whipping those whites
and putting sugar in them
689
00:31:58,100 --> 00:32:01,066
and torching the bowl,
and there's your mousse.
690
00:32:01,066 --> 00:32:05,900
Javauneeka is trying
to calculate how many
"eggs" she needs
691
00:32:05,900 --> 00:32:07,567
for whatever recipe
she's making.
692
00:32:08,367 --> 00:32:10,100
Oh, my gosh.
I got a ostrich egg.
693
00:32:10,100 --> 00:32:13,100
I've seen them.
I've never touched one,
I've never used one.
694
00:32:13,100 --> 00:32:15,166
But I guess I'm about to.
695
00:32:15,166 --> 00:32:16,667
I'm making
a ostrich egg crepe
696
00:32:16,667 --> 00:32:18,367
filled with
a chocolate coffee mousse
697
00:32:18,367 --> 00:32:20,367
and raspberry orange sauce.
698
00:32:21,900 --> 00:32:25,467
To fill my crepes,
I'm making a chocolate
and coffee mousse.
699
00:32:25,467 --> 00:32:28,400
I add in some of
the whipped coffee
into my chocolate
700
00:32:28,400 --> 00:32:30,667
to reinforce
the chocolate flavor.
701
00:32:30,667 --> 00:32:32,867
And I add in
some orange liqueur
702
00:32:32,867 --> 00:32:34,767
because it's something
that Julia Child did.
703
00:32:34,767 --> 00:32:36,100
How are you doing there?
704
00:32:36,100 --> 00:32:40,500
I'm... I'm feeling okay.
Pastry's not my strong suit.
705
00:32:40,500 --> 00:32:43,467
The personal stories
of both are very touching.
706
00:32:43,467 --> 00:32:46,667
One is so young
and one is changing
her career,
707
00:32:46,667 --> 00:32:48,000
and it's, you know, admirable.
708
00:32:48,000 --> 00:32:49,467
And they're very good.
709
00:32:49,467 --> 00:32:50,467
Chef Sayeh.
710
00:32:50,467 --> 00:32:51,667
-[Sayeh] Yes.
-What are you making?
711
00:32:51,667 --> 00:32:54,400
I am making a choux pastry
712
00:32:54,400 --> 00:32:58,266
and serve it with
a side of ice cream
713
00:32:58,266 --> 00:33:01,266
and a chocolate orange
liqueur on top.
714
00:33:01,266 --> 00:33:05,100
So, where does
the mousse aspect
come into play, Chef?
715
00:33:05,100 --> 00:33:07,367
The inside of the
actual choux pastry,
716
00:33:07,367 --> 00:33:11,000
I'm gonna make it,
kind of, like a mousse
consistency,
717
00:33:11,000 --> 00:33:12,834
made of chocolate.
718
00:33:12,834 --> 00:33:16,967
It's definitely scary,
starting a whole brand-new
career at age 40.
719
00:33:16,967 --> 00:33:19,934
And Julia really inspired me
to do that.
720
00:33:22,734 --> 00:33:25,200
It would mean the world to me,
winning this competition.
721
00:33:25,200 --> 00:33:28,967
It would prove to myself
that I know exactly
where to be,
722
00:33:28,967 --> 00:33:30,367
and that's in the kitchen.
723
00:33:30,367 --> 00:33:31,934
This is looking good.
724
00:33:35,600 --> 00:33:38,000
It would mean the world for me
to win the trip to France.
725
00:33:38,000 --> 00:33:40,300
I've never been there,
my husband's never been there.
726
00:33:40,300 --> 00:33:41,734
We love to travel.
727
00:33:41,734 --> 00:33:44,300
And just to have
all the inspiration
that Julia Child had,
728
00:33:44,300 --> 00:33:45,667
it would just be amazing.
729
00:33:45,667 --> 00:33:47,333
My mousse is looking
a little runny.
730
00:33:48,967 --> 00:33:53,667
So I fold my whipped cream
into my chocolate to try
to make it fluffier.
731
00:33:53,667 --> 00:33:55,967
All right, chefs,
it's almost nine minutes
on the clock.
732
00:33:55,967 --> 00:33:57,367
[Sayeh] Oh, wow.
733
00:33:58,066 --> 00:33:59,667
Sayeh is making
a choux pastry,
734
00:33:59,667 --> 00:34:02,300
and she's making ice cream,
and she's making a ganache.
735
00:34:02,300 --> 00:34:06,400
This is a classic case
of a chef trying to do
way too much.
736
00:34:06,400 --> 00:34:09,066
Sayeh barely has time
to make ice cream.
737
00:34:11,500 --> 00:34:12,667
Okay.
738
00:34:20,767 --> 00:34:23,600
This is a lot happening
right now.
739
00:34:23,600 --> 00:34:28,266
This is a classic case
of a chef trying to do
way too much.
740
00:34:28,266 --> 00:34:30,266
[Sayeh] So now that
my ice cream is in
the machine,
741
00:34:30,266 --> 00:34:32,767
I have to make
my raspberry compote.
742
00:34:32,767 --> 00:34:34,967
Just saute some of
that raspberries
743
00:34:34,967 --> 00:34:36,667
with a little bit
of powdered sugar,
744
00:34:36,667 --> 00:34:39,567
some orange liqueur
and some orange zest.
745
00:34:39,567 --> 00:34:41,400
She has her pate a choux
still in the oven,
746
00:34:41,400 --> 00:34:43,100
her ice cream
is still mixing.
747
00:34:43,100 --> 00:34:47,000
She has her raspberry
she just put in a pan
with confectionary sugar.
748
00:34:47,000 --> 00:34:50,100
I mean, it's a mess.
It's going sideways for her.
749
00:34:50,100 --> 00:34:52,266
I wonder if we're not gonna
end up with an empty plate.
750
00:34:53,367 --> 00:34:55,367
Three minutes
and 20 seconds, Chefs.
751
00:34:55,367 --> 00:34:57,634
I'm so tense.
I'm so worried for them.
752
00:34:58,867 --> 00:35:01,867
[Javauneeka]
Sayeh is taking on a lot
in this dessert round,
753
00:35:01,867 --> 00:35:04,767
and everything that can
go wrong is going wrong.
754
00:35:04,767 --> 00:35:08,467
So I'm like, "Okay,
I think I got this."
755
00:35:08,467 --> 00:35:10,767
To top off my crepes,
I'm using the raspberries
756
00:35:10,767 --> 00:35:12,166
to make a little
bright fresh sauce
757
00:35:12,166 --> 00:35:15,166
and to, kind of,
really pull that flavor
of the raspberry out.
758
00:35:15,166 --> 00:35:16,467
That's actually really good.
759
00:35:16,467 --> 00:35:18,100
[Ted] One minute, chefs.
One minute.
760
00:35:18,100 --> 00:35:21,367
-Come on.
-[Ted] Guys, her ice cream
is coming out.
761
00:35:21,367 --> 00:35:23,066
-But where are
the cream puffs?
-It might be okay.
762
00:35:23,066 --> 00:35:24,567
[Sayeh] Oh, my God.
763
00:35:24,567 --> 00:35:26,000
[Alex] You gotta
give us something.
764
00:35:26,000 --> 00:35:27,166
-You gotta
give us something.
-Forty seconds, Chefs.
765
00:35:27,166 --> 00:35:28,500
-[Alex] You've got 40 seconds.
-[Scott] Forty seconds.
766
00:35:28,500 --> 00:35:32,600
We gotta go here!
It's go time! Let's go!
767
00:35:32,600 --> 00:35:35,000
[Sayeh] The plan was
to fill the choux pastry
768
00:35:35,000 --> 00:35:37,000
with the whipped
ganache filling,
769
00:35:37,000 --> 00:35:40,100
but there is absolutely no way
I'm gonna be able to get that
in time.
770
00:35:40,100 --> 00:35:41,567
This is just not happening.
771
00:35:41,567 --> 00:35:45,100
[Ted] All right, chefs,
final seconds of the
final round here.
772
00:35:45,100 --> 00:35:47,600
Ten, nine, eight...
773
00:35:47,600 --> 00:35:49,367
-[Scott] Let's go, Chefs.
Let's go.
-...seven, six...
774
00:35:49,367 --> 00:35:51,100
[Scott] Let's get it
on the plate.
Get it on the plate.
775
00:35:51,100 --> 00:35:54,934
...five, four,
three, two, one.
776
00:35:54,934 --> 00:35:56,600
-Time's up, chefs.
-[Sayeh grunts]
777
00:35:56,600 --> 00:35:58,233
-Aw.
-[Ted sighs]
778
00:36:01,100 --> 00:36:02,467
This was rough.
779
00:36:02,467 --> 00:36:03,734
How you feeling?
780
00:36:03,734 --> 00:36:05,567
Not so good. You?
781
00:36:05,567 --> 00:36:07,100
I don't know.
782
00:36:07,100 --> 00:36:08,567
I think I have a solid dish,
783
00:36:08,567 --> 00:36:11,100
but I am really worried
about the consistency
of my chocolate mousse.
784
00:36:11,100 --> 00:36:13,934
I can see it running
out of my crepes.
785
00:36:13,934 --> 00:36:16,266
[Sayeh] I just hope
that my dessert, at least,
786
00:36:16,266 --> 00:36:18,100
is a little bit better
than Javauneeka's
787
00:36:18,100 --> 00:36:20,367
because it does not
look great.
788
00:36:29,734 --> 00:36:31,500
Chef Javauneeka,
Chef Sayeh.
789
00:36:31,500 --> 00:36:36,367
It was certainly exciting
to watch you make desserts
with ostrich eggs,
790
00:36:36,367 --> 00:36:39,400
raspberries,
whipped coffee with boba,
791
00:36:39,400 --> 00:36:41,467
and a chocolate Eiffel Tower.
792
00:36:41,467 --> 00:36:45,467
Ingredients inspired by
Julia Child's recipe
for chocolate mousse.
793
00:36:45,467 --> 00:36:47,467
Chef Javauneeka,
what do we have?
794
00:36:47,467 --> 00:36:50,266
So, I made a crepe
with a mousse,
795
00:36:50,266 --> 00:36:53,467
uh, stuffed inside
with sauce of orange liqueur,
796
00:36:53,467 --> 00:36:55,266
a little orange juice
and raspberries.
797
00:36:59,066 --> 00:37:00,667
[Alex] I really like this.
798
00:37:00,667 --> 00:37:02,066
The mousse is delicious.
799
00:37:02,066 --> 00:37:06,266
Julia's chocolate mousse
recipe has coffee in it.
800
00:37:06,266 --> 00:37:10,300
And I think in terms
of the, sort of, classic
French sensibility,
801
00:37:10,300 --> 00:37:14,266
that coffee note
really helped your chocolate.
802
00:37:14,266 --> 00:37:15,767
I think that your
raspberries are good.
803
00:37:15,767 --> 00:37:19,200
I... I wish that that wasn't
directly on top of the crepe
that you created
804
00:37:19,200 --> 00:37:20,166
because it's hot, right?
805
00:37:20,166 --> 00:37:22,266
That's gonna deflate
some of that mousse
806
00:37:22,266 --> 00:37:24,667
and also completely change
the texture
807
00:37:24,667 --> 00:37:26,300
of the crepe that you created.
808
00:37:26,300 --> 00:37:27,567
Crepe's a little bit thick,
809
00:37:27,567 --> 00:37:29,133
but I think your flavor's
really good.
810
00:37:29,867 --> 00:37:31,667
[Isabella]
Well, I... I disagree
811
00:37:31,667 --> 00:37:34,000
because I find that
the crepe is very fine.
812
00:37:34,000 --> 00:37:36,266
And I don't find it so thick.
813
00:37:36,266 --> 00:37:39,567
Just something simple
and small and delicious.
814
00:37:41,166 --> 00:37:42,467
[Ted] Chef Sayeh.
815
00:37:42,467 --> 00:37:47,734
I've made for you guys
egg and orange liqueur
ice cream with yolks,
816
00:37:47,734 --> 00:37:49,600
and then
the chocolate ganache,
817
00:37:49,600 --> 00:37:53,000
and beautiful
raspberry compote
818
00:37:53,000 --> 00:37:54,867
and a cookie.
819
00:37:54,867 --> 00:37:58,166
Chef, what happened?
820
00:37:58,166 --> 00:38:00,100
-What happened?
-What did not happen?
821
00:38:01,567 --> 00:38:04,200
But Julia had that thing.
"Oh, no, it doesn't work.
822
00:38:04,200 --> 00:38:05,734
Don't worry about it,"
you know.
823
00:38:05,734 --> 00:38:07,400
And you have that spirit.
824
00:38:07,400 --> 00:38:09,600
Well, I'm glad
I have the spirit.
825
00:38:09,600 --> 00:38:12,300
You had all four
basket ingredients
in your dish
826
00:38:12,300 --> 00:38:14,900
without the cream puff,
right?
827
00:38:15,834 --> 00:38:18,166
To be honest,
I don't think you needed it.
828
00:38:18,166 --> 00:38:20,000
There's really good
flavor in it.
829
00:38:20,000 --> 00:38:22,266
Strangely, I taste
all of the basket ingredients
830
00:38:22,266 --> 00:38:23,867
quite clearly
and quite beautifully.
831
00:38:23,867 --> 00:38:27,667
The cream, the chocolate,
those bitter notes
of the coffee.
832
00:38:27,667 --> 00:38:30,500
I get whole raspberries
so we are reminded,
833
00:38:30,500 --> 00:38:34,266
sort of, of the essence
of the ingredient itself.
834
00:38:34,266 --> 00:38:39,066
Uh, the fact that
you added that,
um, choux pastry
835
00:38:39,567 --> 00:38:41,300
as hot as it was,
836
00:38:41,300 --> 00:38:42,934
it's really a melted dessert.
837
00:38:42,934 --> 00:38:44,767
And I agree with Alex,
everything was...
838
00:38:44,767 --> 00:38:47,900
From a flavor perspective
was where it needed to be.
839
00:38:49,467 --> 00:38:53,667
All right. One chef is headed
to the Julia Child finale.
840
00:38:53,667 --> 00:38:56,567
Judges need some time
to figure out which one.
841
00:38:56,567 --> 00:38:57,834
Thank you, Chefs.
842
00:39:03,300 --> 00:39:06,667
Judges, having the baskets
inspired by classic recipes,
843
00:39:06,667 --> 00:39:08,867
I think is a really
interesting twist here.
844
00:39:08,867 --> 00:39:13,066
Did those two chefs
do a good job managing
that surprise?
845
00:39:13,066 --> 00:39:15,100
I mean, I think
Javauneeka took more risks.
846
00:39:15,100 --> 00:39:18,734
-I think Javauneeka moved
away from French food more.
-Yeah.
847
00:39:18,734 --> 00:39:24,066
And Sayeh deserves points
for really just hugging
the shoreline
848
00:39:24,066 --> 00:39:26,367
-with Julia Child
and the French cooking.
-I agree.
849
00:39:26,367 --> 00:39:30,600
Sayeh's appetizer did have
that truly traditional
French feel,
850
00:39:30,600 --> 00:39:34,300
which I think is important
in this conversation tonight.
851
00:39:34,300 --> 00:39:36,367
[Scott] Yeah, I think that
with Sayeh's appetizer,
852
00:39:36,367 --> 00:39:38,867
there was a large amount
of that potato puree
she created
853
00:39:38,867 --> 00:39:40,300
from those instant
mashed potatoes,
854
00:39:40,300 --> 00:39:41,834
which, I think,
was a little bit too much.
855
00:39:42,600 --> 00:39:46,200
I loved
Javauneeka's appetizer.
856
00:39:46,200 --> 00:39:49,166
-Me, too. I agree.
-[Alex] The tostada
with the cannellini beans.
857
00:39:49,166 --> 00:39:51,200
[Isabella] And the creativity
and the complexity.
858
00:39:51,200 --> 00:39:54,100
I thought Julia Child
would have liked this one
the best.
859
00:39:54,100 --> 00:39:58,000
But I think
Javauneeka's red wine sauce
was just far too sweet
860
00:39:58,000 --> 00:39:59,467
in that appetizer.
861
00:39:59,467 --> 00:40:01,467
In the main course round,
Javauneeka gave us
862
00:40:01,467 --> 00:40:07,467
as close to a perfect plate
of inspired cassoulet, um,
as I've ever had.
863
00:40:07,467 --> 00:40:09,100
-[Alex] I know.
-[Isabella] It was excellent.
864
00:40:09,100 --> 00:40:10,867
I almost ate
the entire thing.
865
00:40:10,867 --> 00:40:12,500
I had to refrain myself.
866
00:40:12,500 --> 00:40:14,734
-[Scott] Yeah.
-That was so good. Yeah.
867
00:40:14,734 --> 00:40:18,834
I think if you just airlifted
all of the herbs out of
Sayeh's dish,
868
00:40:18,834 --> 00:40:23,567
Sayeh could potentially
have given Javauneeka,
honestly, a run for her money.
869
00:40:23,567 --> 00:40:26,133
-[Scott] I agree.
-In terms of what
she created.
870
00:40:33,767 --> 00:40:38,867
At this point, I'm just hoping
that they're not just gonna
judge me on dessert.
871
00:40:38,867 --> 00:40:43,000
In terms of the dessert round,
I feel like I just had
a more composed dish.
872
00:40:43,000 --> 00:40:47,133
I'm ready to go in that finale
and win this for me
and for Julia.
873
00:40:48,567 --> 00:40:52,233
So, whose dish is
on the chopping block?
874
00:41:02,767 --> 00:41:05,166
Chef Sayeh,
you've been chopped.
875
00:41:05,166 --> 00:41:06,734
Judges.
876
00:41:06,734 --> 00:41:10,734
Chef Sayeh, first of all,
we loved having you here
competing today.
877
00:41:10,734 --> 00:41:12,467
In your
appetizer round, Chef,
878
00:41:12,467 --> 00:41:14,667
unfortunately, there was
a little bit too much
879
00:41:14,667 --> 00:41:17,100
instant mashed potato
puree that you created.
880
00:41:17,100 --> 00:41:19,967
In your main course,
you had five different
herbs inside there
881
00:41:19,967 --> 00:41:22,100
that just overwhelmed
the dish as a whole.
882
00:41:22,100 --> 00:41:24,367
And so we had to chop you.
883
00:41:24,667 --> 00:41:25,834
Thank you.
884
00:41:25,834 --> 00:41:27,333
Congratulations.
885
00:41:28,867 --> 00:41:32,500
It's really disappointing,
but I had a really good time.
886
00:41:32,500 --> 00:41:34,433
So I think Julia
would have been really proud.
887
00:41:37,166 --> 00:41:39,266
And that means
Chef Javauneeka Jacobs,
888
00:41:39,266 --> 00:41:41,266
you are the Chopped champion.
889
00:41:41,266 --> 00:41:46,166
And you have secured a spot
in the Chopped Julia Child's
Kitchen finale.
890
00:41:46,166 --> 00:41:47,567
Way to go, Chef.
891
00:41:47,567 --> 00:41:49,467
-[Alex] Amazing.
-Thank you. I'm so excited.
892
00:41:49,467 --> 00:41:53,066
Having won this competition,
I do feel a lot more connected
to Julia.
893
00:41:53,066 --> 00:41:55,767
Heading into the finale,
I just have to keep listening
to her
894
00:41:55,767 --> 00:41:56,967
and feeling her spirit.
895
00:41:56,967 --> 00:41:58,266
I'm ready to win it all.