1 00:00:01,667 --> 00:00:04,567 You've got to set the tone and strike the right note. 2 00:00:04,567 --> 00:00:06,367 [man 1] I'll do whatever it takes 3 00:00:06,367 --> 00:00:08,166 [man 2] This is not gonna be easy. 4 00:00:08,166 --> 00:00:10,800 [Ted] Grab the butter, bring the bravado. 5 00:00:10,800 --> 00:00:12,600 [woman 1] I'm here to kick some butt. 6 00:00:12,600 --> 00:00:15,500 [Ted] This is a celebration of the one, the only, 7 00:00:15,500 --> 00:00:17,634 the OG French chef... 8 00:00:18,367 --> 00:00:19,567 I'm Julia Child. 9 00:00:19,567 --> 00:00:21,000 [Ted] Every basket is a puzzle. 10 00:00:21,000 --> 00:00:22,066 [Alex] Let's take Cog Au Vin. 11 00:00:22,066 --> 00:00:23,867 Put it through the chopped meat grinder. 12 00:00:23,867 --> 00:00:28,266 [Ted] Julia's classic recipes will inspire innovative and modern dishes. 13 00:00:28,266 --> 00:00:30,166 [man 3] There's a million directions you can go in here. 14 00:00:30,166 --> 00:00:32,166 [woman 2] Flavor in 20 minutes. Hello. 15 00:00:32,166 --> 00:00:33,367 I'm hoping it's cooked. 16 00:00:33,367 --> 00:00:34,834 So exciting. 17 00:00:35,200 --> 00:00:37,000 It smells delicious. 18 00:00:37,000 --> 00:00:40,967 [Ted] Sixteen chefs are gunning for a dream trip to France. 19 00:00:40,967 --> 00:00:41,867 Oh, my God, 20 00:00:41,867 --> 00:00:43,667 -I heard that. -Watch your back, baby. 21 00:00:43,667 --> 00:00:45,200 Here comes the drama. 22 00:00:45,200 --> 00:00:46,600 [woman 3] Don't overcook the duck. 23 00:00:46,600 --> 00:00:47,867 What is he thinking? 24 00:00:47,867 --> 00:00:49,400 -[woman 4] It's a lot of pressure. - Ah. 25 00:00:49,400 --> 00:00:52,567 We gotta go here. It's go time. Let's go. 26 00:00:52,567 --> 00:00:53,700 Hey, move, boy. 27 00:00:53,700 --> 00:00:54,967 [exhales] 28 00:00:54,967 --> 00:00:57,467 Julia would be very upset right now. She'd be drinking wine. 29 00:00:57,467 --> 00:00:58,867 [Ted] It's gonna go very fast. 30 00:00:58,867 --> 00:01:02,100 [woman 5] Oh, my God, that clock is going and, uh, it's terrifying. 31 00:01:02,100 --> 00:01:03,000 I think I'm gonna cry. 32 00:01:03,000 --> 00:01:04,800 Whoo. We're almost there, mama. Ah! 33 00:01:04,800 --> 00:01:06,800 Ah! 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 00:01:12,867 --> 00:01:15,700 [Briana] One of my favorite things that Julia said is, 37 00:01:15,700 --> 00:01:21,900 "The only time you eat diet food is while you're waiting for your steak to cook." 38 00:01:21,900 --> 00:01:25,200 I am the executive chef and winemaker 39 00:01:25,200 --> 00:01:29,066 for Valentino Vineyards in the Chicago land suburbs. 40 00:01:29,066 --> 00:01:31,867 Wine and food together is the perfect pairing. 41 00:01:31,867 --> 00:01:35,567 And I won't stop until I create something that is... perfect. 42 00:01:35,567 --> 00:01:37,867 I love her quirkiness 43 00:01:37,867 --> 00:01:41,367 and I loved that she was the odd ball that had something to prove. 44 00:01:41,367 --> 00:01:45,467 And I feel very like Julia, because I am relentless. 45 00:01:45,467 --> 00:01:46,533 It's very nice to know. 46 00:01:47,467 --> 00:01:48,567 [Briana] I don't stop 47 00:01:48,567 --> 00:01:50,867 until I feel that I've achieved something great. 48 00:01:50,867 --> 00:01:52,266 Amazing. 49 00:01:52,266 --> 00:01:54,533 And I do not accept failure. 50 00:01:56,667 --> 00:01:58,734 Wow. Skillful isn't she? 51 00:02:00,900 --> 00:02:02,266 Mmm. 52 00:02:02,266 --> 00:02:03,433 What am I supposed to say? 53 00:02:05,867 --> 00:02:08,900 I am Joy Parham, chef and owner of Urban Country, 54 00:02:08,900 --> 00:02:12,100 a small catering company based out of Philadelphia, Pennsylvania. 55 00:02:12,100 --> 00:02:13,233 A little whisk-y business. 56 00:02:14,767 --> 00:02:16,867 Well, I'm gonna flip this... 57 00:02:16,867 --> 00:02:18,000 [Joy] Julia was herself in the kitchen 58 00:02:18,000 --> 00:02:20,000 and I'm myself in the kitchen as well. 59 00:02:20,000 --> 00:02:21,634 You'll get personality... 60 00:02:22,367 --> 00:02:24,033 No, that didn't go very well. 61 00:02:25,900 --> 00:02:27,133 Here we go. 62 00:02:27,867 --> 00:02:29,300 So I have two children. 63 00:02:29,300 --> 00:02:30,767 I just wanna show up now. 64 00:02:30,767 --> 00:02:34,467 Win or lose, it's all about showing up and completing the mission. 65 00:02:34,467 --> 00:02:36,867 It was tough to have the courage of your convictions. 66 00:02:37,500 --> 00:02:38,634 [Joy] I don't hold back. 67 00:02:38,634 --> 00:02:41,767 And the only person that can stand in my way today is me. 68 00:02:42,567 --> 00:02:43,667 It's actually good, though. 69 00:02:46,000 --> 00:02:47,634 Hello. 70 00:02:48,700 --> 00:02:51,433 I am a private chef in Paso Robles in California. 71 00:02:52,266 --> 00:02:54,467 I work with a lot of wineries. 72 00:02:54,467 --> 00:02:58,200 I started cooking through TV. So, technically, Julia taught me how to cook. 73 00:02:58,200 --> 00:03:01,100 It's beautiful when it's done that way. 74 00:03:01,100 --> 00:03:05,166 [Rachel] People call my husband and I, the modern day Julia and Paul, 75 00:03:05,166 --> 00:03:08,867 -because he has always been my biggest fan... -Mmm. 76 00:03:08,867 --> 00:03:10,567 ...my biggest supporter. 77 00:03:10,567 --> 00:03:14,200 But I wanna do this for myself and my family. 78 00:03:14,200 --> 00:03:17,266 Julia Child pushed the limits and make good food. 79 00:03:17,266 --> 00:03:19,266 And that's what I'm here to do. 80 00:03:19,266 --> 00:03:21,533 And that's the whole fish story. 81 00:03:24,000 --> 00:03:27,667 [Andrew] Julia said, in cooking, you have to have a "What the hell?" attitude. 82 00:03:27,667 --> 00:03:29,233 What the hell? Here I am. 83 00:03:30,500 --> 00:03:33,500 Chef Andrew Wagner here, chef and owner of Tailor made Dining, 84 00:03:33,500 --> 00:03:35,700 located in Jersey City, New Jersey. 85 00:03:35,700 --> 00:03:37,500 French cuisine isn't for me, isn't it. 86 00:03:37,500 --> 00:03:40,900 This dessert is for people who don't have to lose any weight. 87 00:03:40,900 --> 00:03:44,000 [Andrew] Julia was the first one to shine light on the French cuisine. 88 00:03:44,000 --> 00:03:48,266 It was amazing. 1963, she was doing all that. Like, come on. 89 00:03:48,266 --> 00:03:50,667 Amazing trendsetter she was. 90 00:03:50,667 --> 00:03:52,367 I've never seen another one like it. 91 00:03:52,367 --> 00:03:54,000 [Andrew] What makes me the chef to beat 92 00:03:54,000 --> 00:03:57,200 is my ears of French fine dining experience. 93 00:03:57,200 --> 00:03:59,266 I am the culinary assassin. 94 00:03:59,266 --> 00:04:00,834 These chefs have zero chance. 95 00:04:01,867 --> 00:04:02,834 [indistinct] 96 00:04:07,867 --> 00:04:09,667 Welcome to Chopped. 97 00:04:09,667 --> 00:04:11,100 As you might have guessed, 98 00:04:11,100 --> 00:04:16,100 this tournament is a celebration of the life and legacy of Julia Child. 99 00:04:16,100 --> 00:04:18,166 And in this unique tournament, 100 00:04:18,166 --> 00:04:21,100 the mystery ingredients are all inspired by recipes 101 00:04:21,100 --> 00:04:25,767 featured on Julia Child's defining TV show, The French Chef. 102 00:04:25,767 --> 00:04:29,900 Whoever wins here, will move on to our tournament's finale 103 00:04:29,900 --> 00:04:35,400 -to compete for a dream trip to France worth $25,000. -Whoa. 104 00:04:35,400 --> 00:04:36,867 -I'm gonna make it happen. -We, we, we. 105 00:04:36,867 --> 00:04:38,367 All in. 106 00:04:38,367 --> 00:04:41,667 All right. Wanna know which Julia Child recipe inspired this first basket? 107 00:04:41,667 --> 00:04:42,667 -Oh, please. -[Briana] Ready. 108 00:04:42,667 --> 00:04:44,600 -Let's go. -Let's hear it from her. 109 00:04:44,600 --> 00:04:45,800 Oh, God. 110 00:04:45,800 --> 00:04:50,100 Today we're going to do fish soup and bouillabaisse. 111 00:04:50,100 --> 00:04:51,266 Favorite. 112 00:04:51,266 --> 00:04:54,300 Out of the days cats are unassailable leftovers, 113 00:04:54,300 --> 00:04:57,166 typical flavoring, saffron. 114 00:04:57,667 --> 00:04:58,800 Then... 115 00:04:58,800 --> 00:05:00,233 you add your fish. 116 00:05:00,867 --> 00:05:02,200 Wham. 117 00:05:05,166 --> 00:05:08,367 Okay. Remember now, Chefs. You don't have to make bouillabaisse. 118 00:05:08,367 --> 00:05:14,367 Instead, you'll be cooking up an ode to that classic, with whatever is inside these. 119 00:05:18,967 --> 00:05:19,967 Open 'em up. 120 00:05:22,667 --> 00:05:24,767 [Andrew] Oh, boy. What is this? 121 00:05:24,767 --> 00:05:25,834 Whoa. 122 00:05:26,400 --> 00:05:27,567 All right. 123 00:05:27,567 --> 00:05:31,100 [Ted] And your appetizers must include a bacon Bloody Mary. 124 00:05:31,100 --> 00:05:34,000 Can I just take a sip of this right now? 125 00:05:34,000 --> 00:05:35,867 And the radish is French. 126 00:05:35,867 --> 00:05:37,367 [Ted] Radishes... 127 00:05:37,367 --> 00:05:38,834 Of course. 128 00:05:39,767 --> 00:05:41,767 [Ted] Broken sugar with saffron... 129 00:05:41,767 --> 00:05:43,900 And this is... 130 00:05:43,900 --> 00:05:47,100 [Ted] And a seafood subscription box. 131 00:05:47,100 --> 00:05:48,867 I'm thinking if this is some quality seafood. 132 00:05:48,867 --> 00:05:50,300 I wanna get one of these shipped to the crib. 133 00:05:50,300 --> 00:05:54,467 [Ted] All ingredients inspired by Julia Child's bouillabaisse recipe. 134 00:05:56,367 --> 00:05:58,533 All right, Chefs, 20 minutes to hit the mark. 135 00:05:59,467 --> 00:06:00,734 Clock starts now. 136 00:06:06,867 --> 00:06:09,567 Alex, Scott, you are here with a special guest, 137 00:06:09,567 --> 00:06:12,400 who, actually, had the pleasure of working with Julia Child. 138 00:06:12,400 --> 00:06:16,066 Welcome, celebrated chef, Susan Feniger. 139 00:06:16,066 --> 00:06:17,100 -Thank you -[Scott] Great to see you, Chef. 140 00:06:17,100 --> 00:06:18,867 -Thank you. -Lovely to have you back. 141 00:06:18,867 --> 00:06:21,700 I'm right behind. Right. Move, boy. Come on. 142 00:06:21,700 --> 00:06:25,100 Susan, could you tell us what Julia Child was like in person. 143 00:06:25,100 --> 00:06:27,266 Julia was incredible. 144 00:06:27,266 --> 00:06:30,867 The first time I met her, it was 1982. 145 00:06:30,867 --> 00:06:34,600 I think Julia was a great role model and... 146 00:06:34,600 --> 00:06:38,266 She just was the most generous, kind woman. 147 00:06:38,266 --> 00:06:41,500 So we're gonna make the broth. Broth, broth, broth first. 148 00:06:41,500 --> 00:06:44,066 So what make a bouillabaisse a bouillabaisse? 149 00:06:44,066 --> 00:06:47,400 So a bouillabaisse is a tomato based... soup. 150 00:06:47,400 --> 00:06:49,000 You make a stock 151 00:06:49,000 --> 00:06:53,266 with the bones and the heads of the fish that are leftover, as Julia said, right. 152 00:06:53,266 --> 00:06:55,000 The fishermen's leftovers. 153 00:06:55,000 --> 00:06:56,767 But it's gotta be garlic-ky for me. 154 00:06:56,767 --> 00:06:58,467 -It's gotta have garlic. -Garlic is so important. 155 00:06:58,467 --> 00:07:00,834 Garlic, saffron, tomato. 156 00:07:01,600 --> 00:07:03,600 [Susan] Well, they could make a fish stock 157 00:07:03,600 --> 00:07:05,900 with a little bit of the shrimp and dish that they have. 158 00:07:05,900 --> 00:07:08,567 And then, they could use some of that Bloody Mary, 159 00:07:08,567 --> 00:07:11,033 mix to make a pretty yummy broth, I think. 160 00:07:12,066 --> 00:07:15,567 Bouillabaisse, for me... is all about the broth. 161 00:07:15,567 --> 00:07:17,400 So I'm focusing on that. 162 00:07:17,400 --> 00:07:20,367 I'm gonna use the celery and olives from the Bloody Mary. 163 00:07:20,367 --> 00:07:23,934 I'm making seafood dumplings with bouillabaisse broth. 164 00:07:25,867 --> 00:07:27,166 This seafood was just unboxed. 165 00:07:27,166 --> 00:07:32,467 It has lemon sole, shrimps, sous vide octopus and scallops. 166 00:07:32,467 --> 00:07:35,000 I'm using the shrimp and octopus in my broth. 167 00:07:35,000 --> 00:07:37,333 Get a nice color on all of that. 168 00:07:37,767 --> 00:07:39,066 [Joy] Fine. 169 00:07:39,066 --> 00:07:41,166 Brianna, what are you using from the seafood subscription box? 170 00:07:41,166 --> 00:07:43,200 Um, I'm gonna use everything. What about you? 171 00:07:43,200 --> 00:07:44,367 [Andrew] Everything. 172 00:07:44,367 --> 00:07:45,967 [Briana] I am Italian-American. 173 00:07:45,967 --> 00:07:48,367 What comes to mind with garlic and onions? 174 00:07:48,367 --> 00:07:52,800 I'm making an Italian style bouillabaisse, with a radish salad. 175 00:07:52,800 --> 00:07:53,867 I'm right behind. 176 00:07:53,867 --> 00:07:55,967 [Briana] I'm adding the Bloody Mary mix, 177 00:07:55,967 --> 00:07:57,467 and some fresh tomatoes. 178 00:07:58,467 --> 00:07:59,834 And a little bit of honey. 179 00:08:00,467 --> 00:08:01,700 Amazing. 180 00:08:01,700 --> 00:08:03,133 [Joy] Behind, behind. Down the line. 181 00:08:04,467 --> 00:08:07,567 [Joy] Growing up, I spent a lot of time watching Julia Child. 182 00:08:07,567 --> 00:08:10,667 She's like a OG food influencer when I think about it. 183 00:08:10,667 --> 00:08:11,934 For my appetizer dish, 184 00:08:11,934 --> 00:08:16,200 I'm making a curry bouillabaisse with a citrus rouille sauce. 185 00:08:16,200 --> 00:08:19,400 There's a lot of Asian influence in Europe that goes unnoticed. 186 00:08:19,400 --> 00:08:21,934 So I wanna incorporate those flavors into my dish. 187 00:08:22,400 --> 00:08:23,467 [Briana] Behind you. 188 00:08:23,467 --> 00:08:24,700 [Joy] What? What? 189 00:08:27,100 --> 00:08:29,767 [Ted] Saffron sugar is an interesting basket ingredient. 190 00:08:29,767 --> 00:08:32,767 It's rock candy infused with aromatic saffron. 191 00:08:32,767 --> 00:08:37,200 [Susan] Well, it's hard for me to imagine a bouillabaisse without the rouille. 192 00:08:37,200 --> 00:08:39,400 That's, like, my favorite part of it, so, 193 00:08:39,400 --> 00:08:42,500 maybe they can use that saffron sugar. 194 00:08:42,500 --> 00:08:45,100 -You know how important that is. -Critical. 195 00:08:45,100 --> 00:08:46,900 Behind. Behind! 196 00:08:46,900 --> 00:08:48,266 [Andrew] Heard, heard, heard. 197 00:08:48,266 --> 00:08:52,500 [Joy] I can use the broken sugar with saffron in my rouille. 198 00:08:52,500 --> 00:08:56,000 In my blender, I'm putting in some cherry tomatoes, 199 00:08:56,000 --> 00:09:01,333 some baguettes, some shallots, garlic, and dijon mustard. 200 00:09:03,300 --> 00:09:04,767 -[Scott] Chef Rachel? -Yes. 201 00:09:04,767 --> 00:09:07,367 What are you making and which protein from this, uh... 202 00:09:07,367 --> 00:09:11,867 I am using the... sole and I'm making a fish cake with it. 203 00:09:11,867 --> 00:09:13,800 I see bouillabaisse in this basket. 204 00:09:13,800 --> 00:09:16,900 And my mind starts doing what my mind always do. 205 00:09:16,900 --> 00:09:18,400 And how can I take this bouillabaisse 206 00:09:18,400 --> 00:09:20,367 and make it something completely different? 207 00:09:20,367 --> 00:09:22,567 My mind goes to a fish cake. 208 00:09:22,567 --> 00:09:26,800 I'm making lemon sole fish cake with a candied saffron aioli. 209 00:09:26,800 --> 00:09:28,567 Yeah. It's a little shaky, but... 210 00:09:28,567 --> 00:09:31,567 I grabbed bread crumbs, egg, 211 00:09:31,567 --> 00:09:33,567 garlic powder and onion powder. 212 00:09:33,567 --> 00:09:34,533 All right. 213 00:09:35,567 --> 00:09:37,967 All right, Chefs. Coming up on 10 minutes here. 214 00:09:37,967 --> 00:09:38,934 Heard that. 215 00:09:42,166 --> 00:09:43,900 [sighs, grunts] 216 00:09:43,900 --> 00:09:46,100 [Andrew] I'm gonna use the sole and the scallops 217 00:09:46,100 --> 00:09:47,600 in the filling of my dumplings. 218 00:09:47,600 --> 00:09:50,433 So over here in the food processor with a couple of eggs. 219 00:09:51,066 --> 00:09:52,166 It's chili paste 220 00:09:52,166 --> 00:09:53,433 and a touch of soy. 221 00:09:54,867 --> 00:09:56,266 Do we have a mallet? 222 00:09:56,967 --> 00:09:58,767 -No. -Uh, hammer. 223 00:09:58,767 --> 00:10:00,233 [Briana] I'm gonna work on my salad. 224 00:10:01,300 --> 00:10:04,767 I'm using the broken sugar and saffron in my vinaigrette. 225 00:10:04,767 --> 00:10:08,266 So I cracked it up and added it into my radishes. 226 00:10:08,266 --> 00:10:11,800 It's olive oil, balsamic vinegar, red wine vinegar, 227 00:10:11,800 --> 00:10:12,967 fresh arugula. 228 00:10:13,700 --> 00:10:16,333 The nerves on the shakes right there... 229 00:10:17,266 --> 00:10:20,166 [Alex] I have to say, I love Andrew's dumplings. 230 00:10:20,166 --> 00:10:24,667 But that is a lot of work to get done in 20 minutes. 231 00:10:24,667 --> 00:10:27,033 I feel like he's little behind... right? 232 00:10:27,667 --> 00:10:28,800 [Andrew] Time's running down. 233 00:10:28,800 --> 00:10:31,333 If I can't get these dumplings done, I'm going home. 234 00:10:32,567 --> 00:10:34,467 Chefs, you have less than five minutes. 235 00:10:34,800 --> 00:10:35,700 Heard. 236 00:10:43,100 --> 00:10:45,400 [Andrew] Time in this kitchen is no joke. 237 00:10:45,400 --> 00:10:47,367 I still gotta fold on my dumplings. 238 00:10:47,367 --> 00:10:49,066 I finally get 'em cooking. 239 00:10:49,066 --> 00:10:52,433 I thought it was gonna be the easiest part of my day and I ended up shaking. 240 00:10:53,900 --> 00:10:55,100 Let's go. Let's go. 241 00:10:55,100 --> 00:10:56,767 Behind you. Behind you. Behind you. 242 00:10:58,166 --> 00:11:00,800 [Andrew] Rock candy and that pickle back there. 243 00:11:00,800 --> 00:11:04,333 I know I wanna use the broken sugar with saffron to pickle my radishes. 244 00:11:05,000 --> 00:11:06,066 Hot. Hot. Hot. 245 00:11:06,066 --> 00:11:09,200 I took broken sugar, rice wine vinegar and water. 246 00:11:09,200 --> 00:11:10,867 Come on, Andrew. 247 00:11:10,867 --> 00:11:13,367 [Briana] I feel like this dish is rich on rich. 248 00:11:13,367 --> 00:11:16,300 So with the radish, I wanted to make a radish salad. 249 00:11:16,300 --> 00:11:19,300 I grabbed some frisee 'cause it's so French. 250 00:11:19,300 --> 00:11:21,967 And I'm gonna use the bacon from the Bloody Mary 251 00:11:21,967 --> 00:11:24,467 to make it bacon caper sauce with butter. 252 00:11:24,467 --> 00:11:26,100 'Cause you gotta have the butter for Julia. 253 00:11:26,100 --> 00:11:28,467 She would be so upset with me if I didn't use butter. 254 00:11:29,000 --> 00:11:30,667 Back, back. 255 00:11:30,667 --> 00:11:32,667 [Joy] So my goal is to use the radish 256 00:11:32,667 --> 00:11:35,667 to make a quick salad for the top of the bouillabaisse. 257 00:11:35,667 --> 00:11:38,433 I'm combining my radish, which is my radish greens, 258 00:11:39,100 --> 00:11:40,066 oil, 259 00:11:40,867 --> 00:11:42,066 some broken sugar. 260 00:11:43,700 --> 00:11:45,300 [Ted] One minute to go, Chefs. 261 00:11:45,300 --> 00:11:47,734 [Andrew] Little strain-y straining. 262 00:11:48,867 --> 00:11:51,367 I put the dumplings in, followed by the broth. 263 00:11:51,367 --> 00:11:53,800 [Susan] I'll be very curious if the dumplings, 264 00:11:53,800 --> 00:11:55,600 if the filing cooked that quick. 265 00:11:55,600 --> 00:11:58,166 -Let's go, Chefs. Get it done. -Let's go. Let's go. 266 00:11:58,166 --> 00:11:59,467 [Susan] Come on, you guys. 267 00:11:59,467 --> 00:12:00,567 We almost there, Mama. 268 00:12:00,567 --> 00:12:04,166 See your vision through in these final seconds, Chefs. 269 00:12:04,166 --> 00:12:05,600 Oh, shoot. 270 00:12:05,600 --> 00:12:09,600 [Ted] Ten, nine eight, seven, 271 00:12:09,600 --> 00:12:12,600 six, five, four, 272 00:12:12,600 --> 00:12:15,667 three, two, one. 273 00:12:16,567 --> 00:12:18,233 -Time's up. -That does make it better. 274 00:12:19,767 --> 00:12:20,934 I think I'm gonna cry. 275 00:12:21,767 --> 00:12:22,734 Whoa. 276 00:12:23,100 --> 00:12:24,066 Hello. 277 00:12:24,767 --> 00:12:25,700 Y'all look sprayed. 278 00:12:30,567 --> 00:12:32,900 Heart's pumping, goosebumps still on the skin. 279 00:12:32,900 --> 00:12:34,467 You know, I tried to make a dumpling. 280 00:12:34,467 --> 00:12:36,700 It's not the prettiest dumpling 'cause my hands were shaking 281 00:12:36,700 --> 00:12:39,166 in the, in the heat of the moment, so, but I feel great about it. 282 00:12:39,166 --> 00:12:41,500 [Joy] I think Julia would probably tell me that, you know, 283 00:12:41,500 --> 00:12:44,266 perfection isn't necessarily the key, but... 284 00:12:44,266 --> 00:12:46,400 Fingers crossed, toes crossed, eyes crossed. 285 00:12:46,400 --> 00:12:48,066 I'm hoping everything turned out well. 286 00:12:54,567 --> 00:12:58,867 Chefs, in your first basket, we gave you a bacon Bloody Mary, 287 00:12:58,867 --> 00:13:01,867 radishes, broken sugar with saffron 288 00:13:01,867 --> 00:13:04,266 and a seafood subscription box. 289 00:13:04,266 --> 00:13:08,367 The ingredients were inspired by Julia Child's recipe for bouillabaisse. 290 00:13:08,367 --> 00:13:12,000 How did you transform them into your appetizer, Chef Briana? 291 00:13:12,000 --> 00:13:16,367 I made a little bit of, uh, Italian twist on the bouillabaisse. 292 00:13:16,367 --> 00:13:19,367 Then I accompanied it with an arugula salad, 293 00:13:19,367 --> 00:13:23,734 that has radishes with a broken saffron sugar vinaigrette. 294 00:13:25,600 --> 00:13:26,800 [Scott] Your flavors are good. 295 00:13:26,800 --> 00:13:30,000 Overall, you embraced the idea of what a bouillabaisse is. 296 00:13:30,000 --> 00:13:31,467 But, you know, one of the challenges 297 00:13:31,467 --> 00:13:33,300 of creating two separate dishes, 298 00:13:33,300 --> 00:13:35,000 is you're always gonna compare the two things, right? 299 00:13:35,000 --> 00:13:39,467 There's not necessarily an integration of the radishes inside this fish dish. 300 00:13:41,266 --> 00:13:44,266 Did you season the fish before you put it into the bouillabaisse? 301 00:13:44,266 --> 00:13:47,367 I act, I actually seasoned it in the pan. 302 00:13:47,367 --> 00:13:48,500 [Susan] When I taste the shrimp, 303 00:13:48,500 --> 00:13:50,066 it almost taste a little bit flat, 304 00:13:50,066 --> 00:13:52,967 because it didn't, maybe, get seasoned well enough. 305 00:13:54,500 --> 00:13:56,166 I love a soup and a salad. 306 00:13:56,166 --> 00:13:57,367 We have some... 307 00:13:57,367 --> 00:14:01,400 chain restaurants have the old soup, salad bread stick vibes. 308 00:14:01,400 --> 00:14:05,767 But I think this salad just doesn't say anything. 309 00:14:05,767 --> 00:14:06,834 You don't need it. 310 00:14:07,567 --> 00:14:08,700 Thank you. 311 00:14:08,700 --> 00:14:10,367 Next, Chef Andrew. 312 00:14:10,367 --> 00:14:14,200 I have a seafood dumpling in a Bloody Mary style bouillabaisse broth. 313 00:14:14,200 --> 00:14:16,867 Inside the dumplings, I put the scallops and sole. 314 00:14:16,867 --> 00:14:20,000 Radishes are pickled. Finished with a broken sugar. 315 00:14:20,000 --> 00:14:22,066 Saffron candy for my sweetness in the pickle. 316 00:14:23,500 --> 00:14:27,367 Wondering whether you'd be able to get the dumplings cooked 317 00:14:27,367 --> 00:14:28,834 in that, short of time. 318 00:14:30,166 --> 00:14:32,667 But I think they cooked all the way through. 319 00:14:33,667 --> 00:14:37,266 What was really nice is the simplicity of the dish. 320 00:14:37,266 --> 00:14:39,166 And the broth itself, when I first... 321 00:14:39,600 --> 00:14:40,667 mmm, 322 00:14:40,667 --> 00:14:44,166 tasted it, it definitely, I got a hit of the saffron. 323 00:14:44,367 --> 00:14:45,467 Thank you. 324 00:14:45,467 --> 00:14:47,000 Yeah. Chef, I think this is great. 325 00:14:47,000 --> 00:14:48,266 I think the broth is delicious. 326 00:14:48,266 --> 00:14:50,066 I love the usage of the Bloody Mary here. 327 00:14:50,066 --> 00:14:52,433 I think it's a, it's a really good broth. 328 00:14:52,767 --> 00:14:54,066 [Alex] I agree. 329 00:14:54,066 --> 00:14:57,266 But I wouldn't mind a little more richness in here somewhere. 330 00:14:57,266 --> 00:14:59,266 If you wanna make this a Julillabaisse. 331 00:14:59,266 --> 00:15:02,000 -Mmm-hmm. -[Alex] I'm gonna need some more fat from you. 332 00:15:02,000 --> 00:15:03,166 Got ya. 333 00:15:03,166 --> 00:15:05,734 All right. Chef Joy, please tell us about your starter. 334 00:15:06,166 --> 00:15:07,467 I made a... 335 00:15:07,467 --> 00:15:10,333 red curry bouillabaisse with rouille sauce. 336 00:15:15,967 --> 00:15:18,767 Chef, I really like this. I think it's a great direction you went in. 337 00:15:18,767 --> 00:15:21,100 I like the curry aspect of it. 338 00:15:21,100 --> 00:15:22,767 Your fish is cooked properly. 339 00:15:22,767 --> 00:15:24,300 I love that you use those radish greens. 340 00:15:24,300 --> 00:15:26,166 I feel like that such an important aspect 341 00:15:26,166 --> 00:15:28,433 to be able to utilize the entire vegetable. 342 00:15:29,200 --> 00:15:30,266 Thank you, Chef. 343 00:15:30,266 --> 00:15:34,066 I think 'cause I'm so French, I just, in my DNA 344 00:15:34,066 --> 00:15:37,200 for me this is too spicy to eat a whole bowl. 345 00:15:37,200 --> 00:15:40,133 Couple bites, love it. Whole bowl, couldn't do it. 346 00:15:41,266 --> 00:15:43,233 But everything belongs here. 347 00:15:44,467 --> 00:15:46,300 I think the heat level is actually great. 348 00:15:46,300 --> 00:15:49,166 It doesn't... overpower it at all. 349 00:15:49,166 --> 00:15:52,467 I think, you know, you brought in the elements for bouillabaisse. 350 00:15:52,467 --> 00:15:58,033 I love that you have this romesco-like-rouille-like sauce that goes with it. 351 00:15:58,500 --> 00:15:59,500 Keep going... 352 00:15:59,500 --> 00:16:00,634 Thank you, Chef. 353 00:16:00,634 --> 00:16:02,767 -... if you make it to the next round. -I'll be here. 354 00:16:04,200 --> 00:16:06,367 Chef Rachel, your turn. 355 00:16:06,367 --> 00:16:10,300 So in front of you, you have a lemon sole fish cake. 356 00:16:10,300 --> 00:16:14,200 And then I used the broken candy saffron, 357 00:16:14,200 --> 00:16:15,333 I made it an aioli. 358 00:16:18,667 --> 00:16:20,967 I think you're a really good cook. 359 00:16:20,967 --> 00:16:25,400 The bacon, the lardon, like, you have a lot of, sort of, French touchstones. 360 00:16:25,400 --> 00:16:27,066 Do I think of a bouillabaisse? 361 00:16:28,367 --> 00:16:29,667 No. 362 00:16:29,667 --> 00:16:32,767 But it is very elegant. It's beautifully presented. 363 00:16:32,767 --> 00:16:35,367 [Susan] I think, with the aioli that you put in the bottom, 364 00:16:35,367 --> 00:16:39,166 it could've had the garlic, it could've had the saffron in there. 365 00:16:39,166 --> 00:16:43,467 That would've brought it even more back to, I think, a bouillabaisse. 366 00:16:43,467 --> 00:16:47,834 But I love a frisee salad and that's very, sort, of, Julia, very French. 367 00:16:48,266 --> 00:16:49,166 Thank you. 368 00:16:49,166 --> 00:16:51,100 I think the frisee is a nice touch. 369 00:16:51,100 --> 00:16:54,166 And I like the usage of the bacon, as well, from the Bloody Mary. 370 00:16:54,166 --> 00:16:56,767 I love the idea of this fish cake. 371 00:16:56,767 --> 00:16:58,900 But it is very dense. Otherwise... 372 00:16:58,900 --> 00:17:00,367 I think you're flavors are good. 373 00:17:01,100 --> 00:17:02,266 [Ted] Okay. 374 00:17:02,266 --> 00:17:05,100 Once the judges compare the work you've done in round one, 375 00:17:05,100 --> 00:17:07,200 one person will be out of the running. 376 00:17:07,200 --> 00:17:08,867 Thank you. 377 00:17:08,867 --> 00:17:10,767 [Rachel] My nerves are gone. I'm little bit shaky, 378 00:17:10,767 --> 00:17:14,500 but I think my creativity might take me to the next round. 379 00:17:14,500 --> 00:17:17,166 [Briana] I regret the salad on the side of the bouillabaisse, 380 00:17:17,166 --> 00:17:22,266 but I feel that I definitely embraced, uh, Julia's concept of bouillabaisse. 381 00:17:22,266 --> 00:17:24,767 And I'm just hoping that I make it to the next round. 382 00:17:34,700 --> 00:17:35,600 [Ted] So... 383 00:17:35,600 --> 00:17:38,166 whose dish is on the chopping block? 384 00:17:49,767 --> 00:17:51,734 Chef Rachel, you've been chopped. 385 00:17:52,066 --> 00:17:52,967 Judges... 386 00:17:53,266 --> 00:17:54,533 Chef Rachel, 387 00:17:54,533 --> 00:17:57,200 the challenge was for you to embrace Julia Child's bouillabaisse. 388 00:17:57,200 --> 00:18:00,500 But we didn't see the, the red here with bouillabaisse. 389 00:18:00,500 --> 00:18:03,567 And your fish cake was really, really dense. 390 00:18:03,567 --> 00:18:05,467 And for these reasons, we have to chop you. 391 00:18:05,467 --> 00:18:06,634 Thank you guys so much. 392 00:18:07,400 --> 00:18:08,266 I feel good. 393 00:18:08,266 --> 00:18:09,467 I'm still proud of myself 394 00:18:09,467 --> 00:18:14,333 and this was such an honor to just celebrate Julia Child. 395 00:18:17,300 --> 00:18:20,166 Chef Briana, Chef Andrew, Chef Joy, 396 00:18:20,166 --> 00:18:22,467 let's find out what Julia Child recipe 397 00:18:22,467 --> 00:18:24,767 you'll be riffing on this round. 398 00:18:27,166 --> 00:18:30,066 Presenting Veal Prince Orloff. 399 00:18:30,066 --> 00:18:33,266 It's stuffed with sauteed dice mushrooms 400 00:18:33,266 --> 00:18:35,767 and then it's covered with a cheese sauce. 401 00:18:35,767 --> 00:18:38,367 Be sure that you don't overcook veal, 402 00:18:38,367 --> 00:18:42,066 because, really, overcook is overkill. 403 00:18:43,166 --> 00:18:44,500 [Ted] Okay. 404 00:18:44,500 --> 00:18:45,467 Let's get into it. 405 00:18:48,000 --> 00:18:49,133 Entree baskets. 406 00:18:51,867 --> 00:18:54,266 Oh, what is this? 407 00:18:54,266 --> 00:18:57,400 [Ted] All right. You've got mushroom meringues. 408 00:18:57,400 --> 00:18:59,500 [Andrew] These mushroom meringues are basically a sweet dessert 409 00:18:59,500 --> 00:19:02,100 disguised as a real-looking mushroom. 410 00:19:02,100 --> 00:19:03,400 What? 411 00:19:03,400 --> 00:19:05,000 [Ted] Hamburger meal mix. 412 00:19:05,000 --> 00:19:06,667 Ah, come on now. 413 00:19:06,667 --> 00:19:07,734 Just add water. 414 00:19:08,100 --> 00:19:09,000 All right. 415 00:19:09,000 --> 00:19:10,533 [Ted] Rainbow carrots. 416 00:19:11,166 --> 00:19:12,567 This is amazing. 417 00:19:12,567 --> 00:19:14,367 [Ted] And veal rib chops. 418 00:19:14,767 --> 00:19:16,367 Home run! 419 00:19:16,367 --> 00:19:21,500 [Ted] The ingredients inspired by Julia Child's recipe for Veal Prince Orloff. 420 00:19:21,500 --> 00:19:23,967 I have no clue who Prince Orloff is, 421 00:19:23,967 --> 00:19:25,333 but we about to make him some good food today. 422 00:19:27,066 --> 00:19:28,233 [Ted] You have 30 minutes. 423 00:19:30,500 --> 00:19:31,634 Clock starts now. 424 00:19:32,667 --> 00:19:34,266 -[Scott] Let's go, Chefs. -[Susan] All right. 425 00:19:38,667 --> 00:19:41,166 The basket is inspired by Veal Prince Orloff 426 00:19:41,166 --> 00:19:44,333 or Prince Veal Orloff, or Orloff Veal Prince. I don't know. 427 00:19:44,900 --> 00:19:46,467 Veal. 428 00:19:46,467 --> 00:19:51,300 Veal Prince Orloff is a dish created by a French chef for a Russian ambassador. 429 00:19:51,300 --> 00:19:54,266 It's basically taking a veal roast, 430 00:19:54,266 --> 00:19:55,867 and then slicing it. 431 00:19:55,867 --> 00:19:59,300 And then making the stuffing which is with onions 432 00:19:59,300 --> 00:20:02,567 and a dip of mushroom, so slow-cooked mushrooms. 433 00:20:02,567 --> 00:20:05,266 Covered it with a cream sauce, 434 00:20:05,867 --> 00:20:07,266 and then baked it in the oven. 435 00:20:07,266 --> 00:20:08,367 Oh, wow. 436 00:20:08,367 --> 00:20:11,200 I think there, there has to be a roasted component. 437 00:20:11,200 --> 00:20:13,000 Ideally, a stuffed component. 438 00:20:13,000 --> 00:20:15,667 The biggest bully in the room is that veal chop. 439 00:20:15,667 --> 00:20:19,400 -Cooking it right, roasting it, grounding it. -Yeah. 440 00:20:19,400 --> 00:20:23,000 [Andrew] I always like to see these things cook medium-rare, medium. 441 00:20:23,000 --> 00:20:27,100 I see the veal rib chops and I'm happy, 'cause I can cook veal, okay. 442 00:20:27,100 --> 00:20:29,867 I wanna hit it with some salt and pepper and some orange. 443 00:20:30,667 --> 00:20:32,600 [Joy] Inside this hamburger meal mix 444 00:20:32,600 --> 00:20:34,900 is the seasoning packet and some egg noodles. 445 00:20:34,900 --> 00:20:36,467 I'm gonna use the seasoning packet 446 00:20:36,467 --> 00:20:38,266 because it's essentially a bouillon 447 00:20:38,266 --> 00:20:40,266 and incorporate it into the sauce. 448 00:20:40,266 --> 00:20:42,266 I wanna make a pan-roasted veal chop 449 00:20:42,266 --> 00:20:44,266 and a hamburger mix jus. 450 00:20:44,266 --> 00:20:46,000 It's gonna be good veal. 451 00:20:46,000 --> 00:20:47,567 Behind, Chef. 452 00:20:47,567 --> 00:20:50,166 I cook with veal often and I really love it. 453 00:20:50,166 --> 00:20:51,300 Beautiful. 454 00:20:51,300 --> 00:20:53,266 It's gorgeous, actually. 455 00:20:53,266 --> 00:20:56,567 The first thing I think of is veal marsala. 456 00:20:56,567 --> 00:20:58,266 Marsala has mushrooms. 457 00:20:58,266 --> 00:21:00,066 Prince Orloff has mushrooms. 458 00:21:00,066 --> 00:21:01,367 It seems like a no-brainer. 459 00:21:01,767 --> 00:21:03,700 I first season my veal 460 00:21:03,700 --> 00:21:06,100 with the hamburger mix powder 461 00:21:06,100 --> 00:21:08,367 and I start to sear it on my cast iron. 462 00:21:08,700 --> 00:21:10,467 Behind. 463 00:21:10,467 --> 00:21:12,900 [Andrew] Oh, what are we gonna do here? 464 00:21:12,900 --> 00:21:14,967 [Ted] So, Susan, what do you think Julia would think 465 00:21:14,967 --> 00:21:17,200 of this hamburger meal mix? 466 00:21:17,200 --> 00:21:21,266 One of the things I loved about Julia was that she was so down-to-earth 467 00:21:21,266 --> 00:21:22,867 and so real. 468 00:21:22,867 --> 00:21:25,967 So, I think she would try to make the best of it. 469 00:21:25,967 --> 00:21:29,100 So, I think she'd add tons of mushrooms and onions to it, 470 00:21:29,100 --> 00:21:32,100 and make a stuffing out of it and make it delicious. 471 00:21:32,100 --> 00:21:33,367 Hamburger meal mix? 472 00:21:33,367 --> 00:21:35,367 -Underrated, miss? -[Joy] Yeah. 473 00:21:35,367 --> 00:21:37,400 [Andrew] For me, I'm definitely trying to stay traditional 474 00:21:37,400 --> 00:21:38,767 in this competition. 475 00:21:38,767 --> 00:21:41,200 Especially, 'cause Julia was a traditional artist. 476 00:21:41,200 --> 00:21:43,567 I know what we're gonna do here. 477 00:21:43,567 --> 00:21:45,300 Andrew, what are you making? 478 00:21:45,300 --> 00:21:47,400 Chef, I'm hoping to do a 479 00:21:47,400 --> 00:21:49,600 Prince Orloff-inspired veal chop. 480 00:21:49,600 --> 00:21:52,667 Hamburger mix in the bread crumbs. 481 00:21:52,667 --> 00:21:54,967 [Scott] I'm worried about Chef Andrew. He has, uh, 482 00:21:54,967 --> 00:21:57,467 breaded his veal chops whole. 483 00:21:57,467 --> 00:21:59,166 The bread crumbs are gonna turn brown 484 00:21:59,166 --> 00:22:02,000 before the veal starts actually cooking. 485 00:22:02,000 --> 00:22:04,834 You've got 18 minutes on the clock. 486 00:22:07,166 --> 00:22:09,100 [Joy] For my hamburger jus 487 00:22:09,100 --> 00:22:11,500 I'm also gonna add some rainbow carrots, 488 00:22:11,500 --> 00:22:13,166 some dried shiitake mushroom, 489 00:22:13,166 --> 00:22:15,100 some beef stock. 490 00:22:15,100 --> 00:22:17,600 I'm adding my mushroom meringue to thicken it. 491 00:22:17,600 --> 00:22:19,266 It's also gonna add some sweetness. 492 00:22:21,667 --> 00:22:24,166 [Andrew] I'm gonna roast the bottom of the carrots 493 00:22:24,166 --> 00:22:27,166 and also use the tops in my pesto... 494 00:22:27,166 --> 00:22:29,467 and the mushroom meringues. 495 00:22:29,467 --> 00:22:32,934 Fresh parsley, olive oil, pistachios. 496 00:22:35,467 --> 00:22:37,800 -Let's go, let's go. -[Andrew] Heard that. 497 00:22:37,800 --> 00:22:40,767 [Briana] I truly wanna make a puree with my carrots... 498 00:22:40,767 --> 00:22:43,066 -Down the line, down the line. Right behind. -[Andrew] Do it. 499 00:22:44,967 --> 00:22:47,266 ...but at this point in time, I really 500 00:22:47,266 --> 00:22:49,066 think I don't have any time. 501 00:22:49,066 --> 00:22:52,033 So, I decide to saute with pattypans. 502 00:22:52,367 --> 00:22:54,166 [Scott] Let's go. 503 00:22:54,166 --> 00:22:56,200 Keep pushing, chefs. Keep pushing. 504 00:22:56,200 --> 00:22:59,600 [Joy] I wanna make a vegetable medley with my carrots. 505 00:22:59,600 --> 00:23:02,166 Julia's veal dish has a mushroom duxelles, 506 00:23:02,166 --> 00:23:05,333 so I wanna make sure that I incorporate some mushrooms into my dish as well. 507 00:23:07,066 --> 00:23:08,834 Nine minutes to go, Chefs. 508 00:23:09,867 --> 00:23:12,000 [Andrew] With the veal chops I'm having trouble. 509 00:23:12,000 --> 00:23:15,000 Can't get the temperature right, it's starting to burn. 510 00:23:15,000 --> 00:23:16,467 [Scott] What is he thinking, 511 00:23:16,467 --> 00:23:18,667 serving us burned veal like that? 512 00:23:18,667 --> 00:23:20,567 [Andrew] Rest the chops. 513 00:23:20,567 --> 00:23:22,266 [Briana] How much time do we have? 514 00:23:22,266 --> 00:23:23,600 -[Joy] Not enough. -Five minutes, Chef. 515 00:23:23,600 --> 00:23:26,266 -Five, five, five, five. Guys, let's go. -[Joy] Heard that. 516 00:23:26,266 --> 00:23:28,867 [Briana] The veal Prince Orloff has a 517 00:23:28,867 --> 00:23:31,000 cheesy bechamel sauce on it, 518 00:23:31,000 --> 00:23:35,266 so I'm adding a little bit of mascarpone to my marsala. 519 00:23:35,266 --> 00:23:38,266 Right behind. Down the line, down the line, down the line. 520 00:23:38,266 --> 00:23:40,900 It's a whirlwind going on right now. I got stuff in the oven, 521 00:23:40,900 --> 00:23:42,700 I have stuff in the skillet. 522 00:23:42,700 --> 00:23:45,166 Joy, you are out of time if you're not plating. 523 00:23:45,166 --> 00:23:46,900 Let's go. You've got three minutes left. 524 00:23:46,900 --> 00:23:48,200 I got this, Chef. I got this, Chef. 525 00:23:48,200 --> 00:23:49,800 It's time. Let's go. 526 00:23:49,800 --> 00:23:51,934 [Joy softly] Come on, cook it down. Cook it down. 527 00:23:52,266 --> 00:23:53,433 How much time? 528 00:23:54,000 --> 00:23:56,000 Briana, coming up on a minute. 529 00:23:56,000 --> 00:23:57,233 [Scott] Keep pushing. 530 00:23:58,367 --> 00:24:00,533 Make Prince Orloff proud, Chefs. 531 00:24:01,600 --> 00:24:03,266 [Ted] Ten, nine... 532 00:24:03,266 --> 00:24:05,166 -[Scott] Let's go, Chefs. All four ingredients. -...eight, seven... 533 00:24:05,166 --> 00:24:06,600 -[Alex] Get it on all of 'em. -...six, 534 00:24:06,600 --> 00:24:08,600 -five, four... -[Scott] Get it on the plate. 535 00:24:08,600 --> 00:24:11,467 ...three, two, one. 536 00:24:12,567 --> 00:24:13,667 Time's up. 537 00:24:13,667 --> 00:24:15,867 [applauding] 538 00:24:15,867 --> 00:24:17,300 If that was 30 minutes, that was a lie. 539 00:24:17,300 --> 00:24:19,433 That seemed like it was faster than the 20. 540 00:24:20,367 --> 00:24:21,567 [Joy exclaims] 541 00:24:21,567 --> 00:24:23,000 [Andrew] Absolute madness. 542 00:24:23,000 --> 00:24:25,100 The veal is a little darker than expected. 543 00:24:25,100 --> 00:24:26,800 But, I like toasted bread, you know. 544 00:24:26,800 --> 00:24:29,567 It's not too bad. It's not burned beyond recognition. 545 00:24:29,567 --> 00:24:33,367 [Briana] I do think that I did the veal Prince Orloff justice. 546 00:24:33,367 --> 00:24:35,467 At the moment, I'm really not worried about anything. 547 00:24:43,767 --> 00:24:47,300 Chefs, the second round challenged you with veal rib chops, 548 00:24:47,300 --> 00:24:50,100 hamburger meal mix, rainbow carrots, 549 00:24:50,100 --> 00:24:51,867 and mushroom meringues. 550 00:24:51,867 --> 00:24:54,367 Ingredients inspired by Julia Child's recipe 551 00:24:54,367 --> 00:24:56,667 for Veal Prince Orloff. 552 00:24:56,667 --> 00:24:58,000 We'll start with Chef Joy. 553 00:24:58,000 --> 00:24:59,900 You have a pan-roasted veal chop 554 00:24:59,900 --> 00:25:03,033 with a medley of sauteed vegetables. 555 00:25:09,900 --> 00:25:11,767 [Susan] I love the vegetable saute 556 00:25:11,767 --> 00:25:15,400 and I, you know, love the way the chop is seared like that. 557 00:25:15,400 --> 00:25:17,800 One thing I noticed on the chop, 558 00:25:17,800 --> 00:25:22,000 you wanna really make sure you're searing the fat well 559 00:25:22,000 --> 00:25:24,467 'cause you've got a really nice caramelization 560 00:25:24,467 --> 00:25:28,433 but the fat end of it could've been seared more. 561 00:25:29,467 --> 00:25:33,467 I agree the fat's not rendered enough on the edges, 562 00:25:33,467 --> 00:25:36,000 but my chop is really cooked very well. 563 00:25:36,000 --> 00:25:39,000 You did cook everything really well, 564 00:25:39,000 --> 00:25:42,467 and I think that is... was very hard to do. 565 00:25:42,467 --> 00:25:43,867 Thank you, Chef. 566 00:25:43,867 --> 00:25:45,000 [Scott] I agree with Alex. 567 00:25:45,000 --> 00:25:46,767 And I think your extraction of flavor 568 00:25:46,767 --> 00:25:48,000 from the carrots themselves, 569 00:25:48,000 --> 00:25:49,900 they're cooked all the way through. 570 00:25:49,900 --> 00:25:52,767 They have a little bit of additional sweetness 571 00:25:52,767 --> 00:25:54,200 from the mushroom meringues. 572 00:25:54,200 --> 00:25:55,400 And I think it's really good. 573 00:25:55,400 --> 00:25:57,700 I don't necessarily see any inspiration 574 00:25:57,700 --> 00:25:59,367 from the Veal Prince Orloff 575 00:25:59,367 --> 00:26:01,166 other than the mushrooms themselves. 576 00:26:01,166 --> 00:26:03,367 But, all in all, it's just really good cooking. 577 00:26:03,367 --> 00:26:04,467 Thank you. 578 00:26:04,467 --> 00:26:06,367 Chef, who are you competing for? 579 00:26:06,367 --> 00:26:08,266 I've been in the industry since I was 17, 580 00:26:08,266 --> 00:26:11,767 and I've always been okay with being in the background. 581 00:26:11,767 --> 00:26:13,467 But, I'm a mom now 582 00:26:13,467 --> 00:26:15,967 and I have two children who watch me all the time. 583 00:26:15,967 --> 00:26:18,800 They see me as their superstar so I want them to 584 00:26:18,800 --> 00:26:21,567 see this and know their mommy showed up today. 585 00:26:21,567 --> 00:26:22,667 [Ted] Right on. 586 00:26:23,100 --> 00:26:24,500 Next up, Chef Andrew. 587 00:26:24,500 --> 00:26:28,867 Chefs, for my rendition of Veal Prince Orloff, 588 00:26:28,867 --> 00:26:30,967 breaded veal chop, pomme puree, 589 00:26:30,967 --> 00:26:32,734 and a carrot top pesto. 590 00:26:37,000 --> 00:26:39,367 I think the pesto with using the 591 00:26:39,367 --> 00:26:42,667 mushroom meringues and the carrot tops, 592 00:26:42,667 --> 00:26:45,867 I really like it. I think you did a really great job with that. 593 00:26:45,867 --> 00:26:47,967 And I think it ties into the Orloff 594 00:26:47,967 --> 00:26:50,100 because you got the duxelles 595 00:26:50,100 --> 00:26:53,266 so I like how it connected into the dish. 596 00:26:53,266 --> 00:26:54,867 [Scott] I like your point of view. 597 00:26:54,867 --> 00:26:57,166 The roast on the carrots is quite nice. 598 00:26:57,166 --> 00:27:00,467 But the veal is kind of inconsistently cooked, 599 00:27:00,467 --> 00:27:02,400 because it's a little undercooked in parts 600 00:27:02,400 --> 00:27:04,567 and clearly burned on the exterior. 601 00:27:04,567 --> 00:27:07,567 The sauce itself is deeply delicious, 602 00:27:07,567 --> 00:27:10,400 and the duxelles is represented. 603 00:27:10,400 --> 00:27:12,200 But I agree with Scott. 604 00:27:12,200 --> 00:27:14,166 You didn't cook your veal well. 605 00:27:14,166 --> 00:27:15,967 But you are a really good cook. 606 00:27:15,967 --> 00:27:17,233 I mean, really good. 607 00:27:17,600 --> 00:27:19,100 Thank you. 608 00:27:19,100 --> 00:27:20,667 Next up, Chef Briana. 609 00:27:20,667 --> 00:27:24,266 It is a seared veal chop marsala 610 00:27:24,266 --> 00:27:26,233 with Orloff twist. 611 00:27:29,600 --> 00:27:31,266 [Alex] I think your flavors are really good, 612 00:27:31,266 --> 00:27:33,066 it just needs a little finesse, Chef. 613 00:27:33,667 --> 00:27:35,133 I love the sauce. 614 00:27:35,133 --> 00:27:37,467 What I wish you had done is taken that sauce and just reduced it down... 615 00:27:37,467 --> 00:27:39,000 -Yeah. -...a little tighter. 616 00:27:39,000 --> 00:27:40,266 Totally agree. 617 00:27:40,266 --> 00:27:42,000 I think just more reduced, 618 00:27:42,000 --> 00:27:44,166 more power to it. 619 00:27:44,166 --> 00:27:45,600 Maybe cream... 620 00:27:45,600 --> 00:27:48,667 I would've felt a little bit more connection to the Orloff. 621 00:27:48,667 --> 00:27:49,867 Okay. 622 00:27:49,867 --> 00:27:52,000 [Susan] For me, the veal chop, 623 00:27:52,000 --> 00:27:53,900 may be a touch overcooked, but, 624 00:27:53,900 --> 00:27:56,467 it definitely for me needed more salt, 625 00:27:56,467 --> 00:27:59,433 more hamburger meal seasoning on it. 626 00:27:59,667 --> 00:28:00,700 Okay. 627 00:28:00,700 --> 00:28:02,000 [Alex] I think, your dish, visually, 628 00:28:02,000 --> 00:28:04,166 really reminded me of Orloff 629 00:28:04,166 --> 00:28:05,867 but I'm not sure that 630 00:28:05,867 --> 00:28:08,600 I feel like I understand why a lot of these things are here. 631 00:28:08,600 --> 00:28:11,667 I think this is green and like an herb to... 632 00:28:11,667 --> 00:28:12,800 That's the carrot top. 633 00:28:12,800 --> 00:28:14,667 ...to give color or whatever but 634 00:28:14,667 --> 00:28:16,967 if you eat this it just doesn't taste good. 635 00:28:18,266 --> 00:28:19,634 Thank you, Chefs. 636 00:28:21,000 --> 00:28:23,000 [Andrew] After hearing how I cooked my veal, 637 00:28:23,000 --> 00:28:25,867 I believe I am gonna get chopped this round. 638 00:28:25,867 --> 00:28:28,166 [Briana] I am feeling pretty good. 639 00:28:28,166 --> 00:28:31,667 I'm glad that I cooked my meat to perfection 640 00:28:31,667 --> 00:28:34,767 and I know I hit the mark of 641 00:28:34,767 --> 00:28:36,367 representing Julia. 642 00:28:49,400 --> 00:28:53,066 So, whose dish is on the chopping block? 643 00:28:53,800 --> 00:28:56,233 [dramatic music intensifies] 644 00:29:05,367 --> 00:29:07,567 [Ted] Chef Briana, you've been chopped. 645 00:29:07,567 --> 00:29:09,300 Judges. 646 00:29:09,300 --> 00:29:12,100 Briana, the veal was under seasoned. 647 00:29:12,100 --> 00:29:15,767 And the marsala sauce wasn't reduced enough. 648 00:29:15,767 --> 00:29:18,100 And so, we had to chop you. 649 00:29:18,100 --> 00:29:19,600 -Thank you for your time. -[Scott] Chef, thanks so much. 650 00:29:19,600 --> 00:29:20,567 -[Briana] Thank you. -Thank you. 651 00:29:20,567 --> 00:29:22,500 I feel like I just did mediocre, 652 00:29:22,500 --> 00:29:24,467 and mediocre is not me. 653 00:29:24,467 --> 00:29:25,867 Thanks for being with us, Chef. 654 00:29:27,467 --> 00:29:30,867 I was chopped, but just 'cause you fall off your bicycle once 655 00:29:30,867 --> 00:29:32,967 doesn't mean you shouldn't get back up again. 656 00:29:32,967 --> 00:29:35,233 You have to be relentless just like Julia. 657 00:29:38,467 --> 00:29:40,100 Are you a big crybaby, Joy? 658 00:29:40,100 --> 00:29:41,400 [Joy] No, it's just... 659 00:29:41,400 --> 00:29:42,867 [sobs] 660 00:29:42,867 --> 00:29:44,400 -...It's like the first time I have something... -[Andrew] You made it. 661 00:29:44,400 --> 00:29:45,800 -...to fight for. Like, I have people... -You made it. 662 00:29:45,800 --> 00:29:48,400 ...at home, now. And it... I got my babies. 663 00:29:48,400 --> 00:29:51,066 Excuse me, y'all. I'm just having my moment. That's all. 664 00:29:53,567 --> 00:29:55,166 Chef Joy, Chef Andrew, 665 00:29:55,166 --> 00:29:58,100 let's see what sweet Julia recipe 666 00:29:58,100 --> 00:30:00,767 will be your inspiration in this round. 667 00:30:04,400 --> 00:30:06,266 [Julia Child over the TV] Here is a French tart. 668 00:30:06,266 --> 00:30:08,166 This consists of 669 00:30:08,166 --> 00:30:10,700 a very thick apple sauce, 670 00:30:10,700 --> 00:30:14,100 which in France is called a Marmalade de pomme. 671 00:30:14,100 --> 00:30:17,400 Then we cover it with raw apple slices. 672 00:30:17,400 --> 00:30:21,133 And then, if you'd like, you can serve a little lightly whipped cream. 673 00:30:21,400 --> 00:30:22,734 Bon appetit. 674 00:30:24,900 --> 00:30:27,200 [Ted] Well, let's see what's waiting for you inside a basket 675 00:30:27,200 --> 00:30:30,367 inspired by Julia Child's apple tart recipe. 676 00:30:33,300 --> 00:30:34,433 Get into it. 677 00:30:35,600 --> 00:30:38,066 [Andrew excitedly] Oh, here we go. 678 00:30:38,066 --> 00:30:39,700 Oh, y'all killing me with this one. 679 00:30:39,700 --> 00:30:42,700 [Ted] You'll be making desserts using spray cheese... 680 00:30:42,700 --> 00:30:45,166 Just what I wanted for my dessert. 681 00:30:45,867 --> 00:30:47,300 These take forever to cook. 682 00:30:47,300 --> 00:30:48,634 ...quince... 683 00:30:51,066 --> 00:30:52,500 phyllo dough... 684 00:30:52,500 --> 00:30:54,400 [Joy] Looks like a bag of uncooked hay, 685 00:30:54,400 --> 00:30:56,467 and I honestly don't know what to do with it. 686 00:30:56,467 --> 00:30:59,367 The... oh, my God, that is beautiful. 687 00:30:59,367 --> 00:31:01,300 ...and Beurre de Baratte. 688 00:31:01,300 --> 00:31:03,700 Beurre Baratte's one of the most sought out butters. 689 00:31:03,700 --> 00:31:06,200 Chefs actually hoard it by the pound. 690 00:31:06,200 --> 00:31:09,567 30 minutes to see what amazing feats you can pull off. 691 00:31:09,567 --> 00:31:10,667 Clock starts now. 692 00:31:10,667 --> 00:31:13,066 -[Scott] Yes, chefs, let's go. -[Andrew] Let's do it. 693 00:31:17,867 --> 00:31:20,367 Let's face it. An apple tart's pretty ubiquitous. 694 00:31:20,367 --> 00:31:23,066 -Yeah. -So, you have a million interpretations. 695 00:31:23,066 --> 00:31:25,166 [Scott] This particular apple tart 696 00:31:25,166 --> 00:31:26,600 that Julia was referencing... 697 00:31:26,600 --> 00:31:29,100 -Yeah. -...is just such a classic. 698 00:31:29,100 --> 00:31:31,467 You want the texture of that crust, 699 00:31:31,467 --> 00:31:33,867 you want the texture of what those apples would be 700 00:31:33,867 --> 00:31:35,166 as they're cooked in a tart. 701 00:31:35,166 --> 00:31:36,767 In this case could be quince, right? 702 00:31:36,767 --> 00:31:38,467 There's also apples in the pantry 703 00:31:38,467 --> 00:31:40,700 that they could easily utilize as well. 704 00:31:40,700 --> 00:31:41,900 That would work. 705 00:31:41,900 --> 00:31:43,567 [Andrew] Come on, we can do this. 706 00:31:43,567 --> 00:31:45,266 -[Scott] Chef Andrew... -[Andrew] Yes, Chef? 707 00:31:45,266 --> 00:31:46,567 ...what are you making? 708 00:31:46,567 --> 00:31:49,266 Chef, I have a play on an apple and quince tart. 709 00:31:49,266 --> 00:31:51,200 [Joy] Down the line, down the line. Coming down, coming down, coming down. 710 00:31:51,200 --> 00:31:52,367 [grunts] 711 00:31:52,367 --> 00:31:53,900 [Andrew] I'm bringing apples into the tart 712 00:31:53,900 --> 00:31:55,567 because upon tasting the quince 713 00:31:55,567 --> 00:31:59,100 I initially taste a very tart starchiness. 714 00:31:59,100 --> 00:32:00,367 So, I want a little sweetness. 715 00:32:00,367 --> 00:32:02,367 Get a little vinegar going there. 716 00:32:02,367 --> 00:32:05,367 I add a little bit of sherry to make a jam. 717 00:32:05,367 --> 00:32:07,367 Next, I need to get my tart going. 718 00:32:07,367 --> 00:32:09,000 Ooh, come on crust. 719 00:32:09,000 --> 00:32:10,867 Lay the standard phyllo out, nice and thin. 720 00:32:10,867 --> 00:32:12,767 Then I fill the cups with the fruit. 721 00:32:12,767 --> 00:32:14,767 -[Joy] Going around. Watch your back. -[Andrew] Wait. 722 00:32:14,767 --> 00:32:16,867 [Joy] This basket is inspired by apple tart 723 00:32:16,867 --> 00:32:20,367 but I know I can't do any serious baking in 30 minutes, 724 00:32:20,367 --> 00:32:23,066 so I just wanna do what really showcases Julia 725 00:32:23,066 --> 00:32:25,767 and one of her famous dishes is Crepes Suzettes. 726 00:32:25,767 --> 00:32:30,266 So, for my dessert I'm making a quince and creme crepe. 727 00:32:30,266 --> 00:32:32,767 -Quince is a member of the rose family. -Yeah. 728 00:32:32,767 --> 00:32:34,767 And it's very floral. 729 00:32:34,767 --> 00:32:37,066 I think if they sliced those quince really thin 730 00:32:37,066 --> 00:32:40,000 and did a slow cook in that butter, 731 00:32:40,000 --> 00:32:41,767 would be really yummy. 732 00:32:41,767 --> 00:32:43,300 [Joy] Once I get my quince cut down 733 00:32:43,300 --> 00:32:45,667 I throw them in a skillet with some sugar, 734 00:32:45,667 --> 00:32:49,667 the French butter and build up some really nice flavor. 735 00:32:52,266 --> 00:32:54,166 Just under 20 minutes to go here. 736 00:32:55,567 --> 00:32:59,467 [Alex] The Beurre de Baratte is usually from the milk of cows from Normandy. 737 00:32:59,467 --> 00:33:01,800 This butter is sweet and it's, uh... 738 00:33:01,800 --> 00:33:03,367 -Expensive. -...pasteurized, 739 00:33:03,367 --> 00:33:05,934 and then, actually, fermented a little bit. 740 00:33:07,266 --> 00:33:10,467 Of course, whenever we think of Julia Child we think spray cheese. 741 00:33:10,467 --> 00:33:12,100 Oh. Whoo! 742 00:33:12,100 --> 00:33:14,367 I think, if it were me, 743 00:33:14,367 --> 00:33:16,600 I would make a quince puree 744 00:33:16,600 --> 00:33:18,100 and I would put that in there 745 00:33:18,100 --> 00:33:20,800 because it will add a saltiness and a creaminess. 746 00:33:20,800 --> 00:33:22,266 [Andrew] I'm using Beurre de Baratte, 747 00:33:22,266 --> 00:33:24,500 spray cheese, quince juice, 748 00:33:24,500 --> 00:33:27,634 and beautiful dark local maple to make seasoned butter. 749 00:33:30,100 --> 00:33:31,867 I'm gonna make a whipped cream for my tart. 750 00:33:31,867 --> 00:33:33,867 I start by mixing heavy cream, 751 00:33:33,867 --> 00:33:35,467 powdered sugar, 752 00:33:35,467 --> 00:33:36,767 spray cheese. 753 00:33:36,767 --> 00:33:38,834 That adds a real saltiness to it. 754 00:33:40,867 --> 00:33:43,700 I wanna utilize the shredded phyllo in my whipped cream. 755 00:33:43,700 --> 00:33:46,166 Going to fry it to bring out the crispiness. 756 00:33:46,166 --> 00:33:48,367 Going in the fryer, Chef. You need any baskets or no? 757 00:33:48,367 --> 00:33:49,634 [Joy] No, I'm straight. Thank you. 758 00:33:50,900 --> 00:33:53,600 The spray cheese doesn't actually scare me. 759 00:33:53,600 --> 00:33:56,467 I decide to make a spray cheese mascarpone 760 00:33:56,467 --> 00:33:58,567 to add to the inside of my crepe. 761 00:33:58,567 --> 00:34:00,367 I get some orange liqueur, 762 00:34:00,367 --> 00:34:03,533 condensed milk and maple syrup. 763 00:34:06,367 --> 00:34:08,800 I'm thinking that I can make the phyllo 764 00:34:08,800 --> 00:34:10,767 to create a crust element 765 00:34:10,767 --> 00:34:12,567 over top of my crepe. 766 00:34:12,567 --> 00:34:14,667 This is strange. [exclaims] 767 00:34:14,667 --> 00:34:17,066 I'm tossing it with some cultured butter. 768 00:34:17,066 --> 00:34:19,567 Also, some five spice, baby. You gotta layer those flavors. 769 00:34:19,567 --> 00:34:22,200 -Behind, Chef, behind. -[Joy] Heard. 770 00:34:22,200 --> 00:34:25,200 [Ted] Judges, these chefs are gunning for a spot in the grand finale 771 00:34:25,200 --> 00:34:26,700 where they'll have a shot at that 772 00:34:26,700 --> 00:34:29,867 fabulous chef's experiential trip to France. 773 00:34:29,867 --> 00:34:32,867 The closer you get to that prize 774 00:34:32,867 --> 00:34:34,400 the higher the pressure goes. 775 00:34:34,400 --> 00:34:35,900 [Joy] Behind, behind. Oh! 776 00:34:35,900 --> 00:34:36,900 Excuse me, pardon me. 777 00:34:36,900 --> 00:34:38,667 And you're seeing that reflected 778 00:34:38,667 --> 00:34:39,900 in this kitchen right now. 779 00:34:39,900 --> 00:34:41,667 We got fire! 780 00:34:41,667 --> 00:34:42,767 Powdered sugar? 781 00:34:42,767 --> 00:34:44,500 I got superfine here, Chef. 782 00:34:44,500 --> 00:34:46,767 [Ted] Only one of you is making it to that finale, Chefs. 783 00:34:46,767 --> 00:34:48,667 No, baby. I can't dust with this. 784 00:34:48,667 --> 00:34:50,767 -Check all four ingredients. -Yes, Chef. 785 00:34:50,767 --> 00:34:52,300 -[Joy] Right behind, right behind, right behind. -Got it. 786 00:34:52,300 --> 00:34:54,166 -[Joy] I put it on your station. -[Andrew] Got it. Got it. 787 00:34:54,166 --> 00:34:56,166 30 seconds. 30 seconds. 788 00:34:56,166 --> 00:34:58,867 [Susan] Okay, go, go. Don't burn your hand. Don't burn your hand. 789 00:34:58,867 --> 00:35:00,266 [Andrew] Come on. 790 00:35:00,266 --> 00:35:02,934 All right, Chefs, final seconds of the final round here. 791 00:35:03,166 --> 00:35:05,166 Ten, nine, 792 00:35:05,166 --> 00:35:07,166 eight, seven... 793 00:35:07,166 --> 00:35:08,667 -[Scott] Let's go, Chefs. Get it done. -...six, five... 794 00:35:08,667 --> 00:35:10,000 -[Alex] Come on. -...four, 795 00:35:10,000 --> 00:35:13,066 three, two, one. 796 00:35:14,166 --> 00:35:16,367 -Time's up. -[Joy] Oh, yes. 797 00:35:16,367 --> 00:35:17,667 All right, you guys. 798 00:35:17,667 --> 00:35:19,533 -[indistinct] -Did you? 799 00:35:23,000 --> 00:35:25,100 [Andrew] Uh, this competition has definitely humbled me. 800 00:35:25,100 --> 00:35:26,400 The time constraints, 801 00:35:26,400 --> 00:35:28,567 feeling the new kitchen, you know, it felt a lot like 802 00:35:28,567 --> 00:35:31,900 probably Julia did in her early episodes of filming. 803 00:35:31,900 --> 00:35:35,767 I think, technically, I could've been a little tighter, 804 00:35:35,767 --> 00:35:37,900 but I did my best and hopefully, 805 00:35:37,900 --> 00:35:40,233 you know, my best is great enough. 806 00:35:50,967 --> 00:35:53,000 [Ted] Chef Andrew and Chef Joy, 807 00:35:53,000 --> 00:35:56,667 dreaming of a spot in the Julia Child's Kitchen finale 808 00:35:56,667 --> 00:36:00,667 you've opened up your dessert baskets and found spray cheese, 809 00:36:00,667 --> 00:36:03,467 quince, phyllo dough, 810 00:36:03,467 --> 00:36:05,367 and Beurre de Baratte. 811 00:36:05,367 --> 00:36:09,600 Ingredients inspired by Julia Child's apple tart recipe. 812 00:36:09,600 --> 00:36:11,266 Chef Andrew, what do we have? 813 00:36:11,266 --> 00:36:14,367 Judges, I've prepared a petit apple and quince tart. 814 00:36:14,367 --> 00:36:17,000 I took the cheese, whipped it up with the butter 815 00:36:17,000 --> 00:36:20,567 and on the top I put cognac in the whipped cream with the crispy phyllo. 816 00:36:22,300 --> 00:36:25,700 How did you draw inspiration from Julia Child's apple tart? 817 00:36:25,700 --> 00:36:29,100 I love the fact of her original tart, you know, the crispy shell, 818 00:36:29,100 --> 00:36:31,767 I tried to get that component of the tart, which I love. 819 00:36:31,767 --> 00:36:34,600 The apples and the quince, I hope they get sweet and sour. 820 00:36:34,600 --> 00:36:37,266 And I tried to make the, uh, whipped cream just like she likes. 821 00:36:37,266 --> 00:36:39,100 Yeah. 822 00:36:39,100 --> 00:36:40,867 I think what you did is very creative. 823 00:36:40,867 --> 00:36:42,266 My favorite thing about it is 824 00:36:42,266 --> 00:36:45,567 that the phyllo on the underside of your tart 825 00:36:45,567 --> 00:36:47,667 is really browned and crispy. 826 00:36:47,667 --> 00:36:50,300 And I like the saltiness of the cheese and the maple. 827 00:36:50,300 --> 00:36:52,867 You balanced a lot of complicated things. 828 00:36:52,867 --> 00:36:54,300 [softly] Thank you, Chef. 829 00:36:54,300 --> 00:36:56,367 I thought this was really good. 830 00:36:56,367 --> 00:36:59,367 The butter and the cheese whipped together, 831 00:36:59,367 --> 00:37:01,500 I actually thought it worked. 832 00:37:01,500 --> 00:37:03,166 [Scott] Obviously, has a feel 833 00:37:03,166 --> 00:37:05,467 of an apple tart, right? I mean, it... it does. 834 00:37:05,467 --> 00:37:07,166 But I don't understand the bowl. 835 00:37:08,567 --> 00:37:10,900 We're eating like this. 836 00:37:10,900 --> 00:37:13,166 I'm not exaggerating. We're eating like this 837 00:37:13,166 --> 00:37:15,567 when it's meant to be a pleasurable experience. 838 00:37:15,567 --> 00:37:17,066 Just doesn't make any sense to me. 839 00:37:19,000 --> 00:37:20,567 And finally, Chef Joy. 840 00:37:20,567 --> 00:37:23,500 I have for you a quince and creme crepe. 841 00:37:23,500 --> 00:37:27,166 And I decided to do a sharp cheddar mascarpone. 842 00:37:27,166 --> 00:37:30,100 I caramelized the quince in the butter 843 00:37:30,100 --> 00:37:32,867 and, um, I hit that with a little bit of condensed milk, 844 00:37:32,867 --> 00:37:35,166 a little bit of water and salt, some orange zest, 845 00:37:35,166 --> 00:37:37,133 and some orange liqueur. 846 00:37:37,800 --> 00:37:39,166 It's in a bowl. 847 00:37:40,767 --> 00:37:42,667 -She started it. -Hey. 848 00:37:42,667 --> 00:37:44,600 I think that this bowl is fine, Chef, 849 00:37:44,600 --> 00:37:46,100 because it's open and broad, 850 00:37:46,100 --> 00:37:48,367 this is easy to eat with just a fork 851 00:37:48,367 --> 00:37:50,634 and you can cut things like that, happily. 852 00:37:52,667 --> 00:37:55,567 I like your, uh, usage of the butter from the basket as well. 853 00:37:55,567 --> 00:37:58,600 Your usage of the quince from the basket, it's delicious. 854 00:37:58,600 --> 00:37:59,667 Thank you, Chef. 855 00:37:59,667 --> 00:38:01,900 The flavors all are really nice. 856 00:38:01,900 --> 00:38:03,166 Really delicious. 857 00:38:03,166 --> 00:38:05,100 I think, that question, of course, 858 00:38:05,100 --> 00:38:07,900 is the inspiration a tart with a crepe? 859 00:38:07,900 --> 00:38:10,734 Is that, you know, how Julia would see it? 860 00:38:11,467 --> 00:38:14,467 I don't know if I can suspend my belief 861 00:38:14,467 --> 00:38:16,166 with a crepe and make a leap 862 00:38:16,166 --> 00:38:19,600 to any form or iteration of a tart with it. 863 00:38:19,600 --> 00:38:20,967 And there's divide there. 864 00:38:23,066 --> 00:38:26,367 Okay, soon the judges will be ready to name the champion. 865 00:38:26,367 --> 00:38:27,367 Thank you. 866 00:38:33,667 --> 00:38:36,767 This was a really interesting competition. 867 00:38:36,767 --> 00:38:38,467 I think, in the appetizer round, 868 00:38:38,467 --> 00:38:40,166 what we saw with the bouillabaisse, 869 00:38:40,166 --> 00:38:42,867 Chef Joy really created some delicious flavor 870 00:38:42,867 --> 00:38:45,266 in that fish stew that she created. 871 00:38:45,266 --> 00:38:46,467 [Alex] Delicious. 872 00:38:46,467 --> 00:38:48,800 Joy's dish, I think she brought it 873 00:38:48,800 --> 00:38:51,567 very close to being inspired by bouillabaisse 874 00:38:51,567 --> 00:38:53,667 but it was her twist on it. 875 00:38:53,667 --> 00:38:57,767 I think Andrew really blew me away with his appetizer, 876 00:38:57,767 --> 00:39:01,467 because he took the broken saffron sugar 877 00:39:01,467 --> 00:39:04,300 and mixed it with those thinly sliced radishes 878 00:39:04,300 --> 00:39:05,567 -and pickled them... -Mmm-hmm. 879 00:39:05,567 --> 00:39:08,667 ...and in my mind, they were just delicious. 880 00:39:08,667 --> 00:39:11,500 I was surprised he... he was able to pull that off. 881 00:39:11,500 --> 00:39:14,667 The dumplings were actually cooked, the dough was perfect. 882 00:39:14,667 --> 00:39:18,000 In that main course round, Chef Andrew did have the best representation 883 00:39:18,000 --> 00:39:19,867 of that Veal Prince Orloff. 884 00:39:19,867 --> 00:39:21,467 He roasted the carrots really nicely, 885 00:39:21,467 --> 00:39:24,100 made that beautiful carrot top pesto with the pistachio 886 00:39:24,100 --> 00:39:25,800 and the mushroom meringues inside of it. 887 00:39:25,800 --> 00:39:27,467 But he did burn the veal. 888 00:39:27,467 --> 00:39:29,300 That was the big flaw in his dish. 889 00:39:29,300 --> 00:39:31,300 I thought Joy's veal was beautifully cooked. 890 00:39:31,300 --> 00:39:34,567 I just didn't get the Orloff vibes from Joy. 891 00:39:34,567 --> 00:39:37,100 [Susan] Her dish missed on 892 00:39:37,100 --> 00:39:40,367 following what the inspiration was supposed to be. 893 00:39:40,367 --> 00:39:41,900 [Alex] I think we're choosing between 894 00:39:41,900 --> 00:39:43,667 who played the game better 895 00:39:43,667 --> 00:39:45,100 and honored the challenges, 896 00:39:45,100 --> 00:39:48,166 versus who had better cooking fundamentals. 897 00:39:53,800 --> 00:39:56,667 I still feel the weight of my veal 898 00:39:56,667 --> 00:39:58,000 from second round holding me down. 899 00:39:58,000 --> 00:40:01,066 Other than that, I'm very confident with how I 900 00:40:01,066 --> 00:40:03,900 showcased all the dishes. 901 00:40:03,900 --> 00:40:07,367 [Joy] Julia Child, she's like my culinary spirit animal in a way. 902 00:40:07,367 --> 00:40:09,467 I'm just... I'm so anxious. 903 00:40:09,467 --> 00:40:11,700 And I'm waiting on results that could 904 00:40:11,700 --> 00:40:13,433 be life-changing for my children. 905 00:40:15,066 --> 00:40:18,767 So, whose dish is on the chopping block. 906 00:40:30,000 --> 00:40:32,266 Chef Joy, you've been chopped. 907 00:40:32,266 --> 00:40:34,467 Judges... 908 00:40:34,467 --> 00:40:38,567 This was neck and neck and a very challenging decision. 909 00:40:38,567 --> 00:40:39,867 In the main course round, 910 00:40:39,867 --> 00:40:41,700 we loved the cook on your veal chop, 911 00:40:41,700 --> 00:40:45,367 but we just didn't feel that it spoke to the Orloff theme. 912 00:40:45,367 --> 00:40:48,500 And in the dessert, we loved your crepe. 913 00:40:48,500 --> 00:40:50,900 We just couldn't put the pieces together 914 00:40:50,900 --> 00:40:53,066 to have it feel like you took a page 915 00:40:53,066 --> 00:40:55,800 from Julia Child's apple tart playbook. 916 00:40:55,800 --> 00:40:57,767 You are extraordinary 917 00:40:57,767 --> 00:41:00,667 and this is only the beginning of what you're gonna do. 918 00:41:00,667 --> 00:41:02,100 Thank you. 919 00:41:02,100 --> 00:41:03,800 I had a really good day. 920 00:41:03,800 --> 00:41:06,066 And I actually, um... I'm proud of you. 921 00:41:06,066 --> 00:41:07,266 [sobs] 922 00:41:08,367 --> 00:41:10,166 But I feel good. 923 00:41:10,166 --> 00:41:12,667 I feel like when my kids see me... 924 00:41:13,900 --> 00:41:15,900 they'll see completion. 925 00:41:15,900 --> 00:41:17,967 What I talk about to them every day. 926 00:41:17,967 --> 00:41:20,266 Staying focused, completing the task. 927 00:41:20,266 --> 00:41:21,900 And today, I had to show up 928 00:41:21,900 --> 00:41:24,133 and really carry those words with me. 929 00:41:24,767 --> 00:41:26,467 [Susan] You did a fantastic job. 930 00:41:26,467 --> 00:41:28,467 -[Joy] Thank you so much. Today was great, guys... -[Susan] Fantastic. 931 00:41:28,467 --> 00:41:30,100 -And keep doing all that great work. -Thank you for everything. 932 00:41:30,100 --> 00:41:31,300 Thank you so much. 933 00:41:31,300 --> 00:41:33,333 [applauding] 934 00:41:34,066 --> 00:41:36,266 And that means, Chef Andrew Wagner, 935 00:41:36,266 --> 00:41:38,767 -you are the Chopped champion... -[sighs in relief] 936 00:41:38,767 --> 00:41:42,367 ...and the Chopped: Julia Child Kitchen finale will feature you 937 00:41:42,367 --> 00:41:45,767 as one of its four amazing returning champs. 938 00:41:45,767 --> 00:41:48,166 Incredible work, sir. Congratulations. 939 00:41:48,166 --> 00:41:49,867 I didn't think I was gonna cry with victory. 940 00:41:49,867 --> 00:41:51,867 I thought I was gonna cry with defeat, today. 941 00:41:51,867 --> 00:41:55,300 Every step of my life, my career, has led me here today. 942 00:41:55,300 --> 00:41:58,100 I feel extremely confident about the finale. 943 00:41:58,100 --> 00:42:00,100 We're gonna win. There's no doubt about it.