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.