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.