1
00:00:01,367 --> 00:00:03,367
And now, as the first course
for this elegant meal...
2
00:00:03,367 --> 00:00:05,066
We are almost to the summit.
3
00:00:05,066 --> 00:00:08,266
These are the last chefs
in our Julia Child tournament.
4
00:00:08,266 --> 00:00:10,700
None of these people
wants to settle
for second place.
5
00:00:10,700 --> 00:00:12,667
[Dan]
Little mistake right now
can definitely send you home.
6
00:00:12,667 --> 00:00:15,266
There is no way
that that can cook in time.
7
00:00:15,266 --> 00:00:16,667
[Javauneeka]
This is my time to shine.
8
00:00:16,667 --> 00:00:18,500
I'm more confident
than ever before,
9
00:00:18,500 --> 00:00:19,800
and I'm ready to win it all.
10
00:00:19,800 --> 00:00:22,667
I think they're
terribly difficult to do.
11
00:00:22,667 --> 00:00:23,667
[Dan] I'm definitely
feeling the heat,
12
00:00:23,667 --> 00:00:25,200
but I have
years of experience.
13
00:00:25,200 --> 00:00:26,367
That's very good.
14
00:00:26,367 --> 00:00:28,667
My strong French technique
is gonna take me to the top.
15
00:00:28,667 --> 00:00:31,967
[Mike] I know more
about Julia and French food
than anyone here.
16
00:00:31,967 --> 00:00:32,900
Nothing gets in my way.
17
00:00:33,900 --> 00:00:36,266
[Andrew] To be a Chopped
Grand Champion...
18
00:00:36,266 --> 00:00:37,600
Watch your back, baby.
19
00:00:37,600 --> 00:00:38,500
...I'll do whatever it takes.
20
00:00:38,500 --> 00:00:39,800
-Whoo!
-Love that.
21
00:00:39,800 --> 00:00:42,266
[Ted] At stake,
a dream trip to France.
22
00:00:42,266 --> 00:00:44,500
That is crazy.
23
00:00:44,500 --> 00:00:46,266
[Alex] Don't forget
all four ingredients.
24
00:00:46,266 --> 00:00:47,700
-Boom.
-[Alex] Plus Julia Child...
25
00:00:47,700 --> 00:00:50,600
-I'm not sure.
-...plus 500 years
of French history.
26
00:00:50,600 --> 00:00:51,600
Can't forget the butter.
27
00:00:51,600 --> 00:00:53,367
The butter
carries the flavors.
28
00:00:53,367 --> 00:00:56,400
I'm gonna tell you
right now, son, delicious.
29
00:00:56,400 --> 00:00:57,533
Bon appetit.
30
00:00:59,900 --> 00:01:01,567
Welcome back, champions.
31
00:01:01,567 --> 00:01:03,000
-[Mike] Hey, Ted.
-Hey, Ted.
32
00:01:03,000 --> 00:01:07,400
You beautifully celebrated
Julia Child in your first
competitions.
33
00:01:07,400 --> 00:01:10,467
And we are beyond overjoyed
to have you back
34
00:01:10,467 --> 00:01:12,667
-for this finale fight.
-Whoo!
35
00:01:12,667 --> 00:01:14,000
Nice to be back.
36
00:01:14,000 --> 00:01:18,300
You are playing
for a $25,000 dream trip
to France.
37
00:01:18,300 --> 00:01:21,166
You will follow
in Julia Child's footsteps
38
00:01:21,166 --> 00:01:23,266
in Paris and Provence.
39
00:01:23,266 --> 00:01:28,300
And attend a workshop
at her prestigious alma mater
Le Cordon Bleu.
40
00:01:28,300 --> 00:01:29,300
Who's packing their bags?
41
00:01:29,300 --> 00:01:30,600
I'm going. That's mine.
42
00:01:30,600 --> 00:01:31,767
[Javauneeka]
I got my passports ready.
43
00:01:31,767 --> 00:01:32,900
-[Mike] Mine.
-I'm ready to go.
44
00:01:32,900 --> 00:01:36,266
Just as before,
each basket will include items
45
00:01:36,266 --> 00:01:38,800
inspired by recipes
featured in Julia's
46
00:01:38,800 --> 00:01:41,667
defining TV show,
The French Chef.
47
00:01:41,667 --> 00:01:46,066
And we want you to turn
those ingredients into
something unique.
48
00:01:46,266 --> 00:01:47,467
I'm ready.
49
00:01:47,467 --> 00:01:50,100
We're gonna kick off
the first round of this
epic finale
50
00:01:50,100 --> 00:01:54,767
by riffing on a recipe
that Julia Child herself
called very French.
51
00:01:54,767 --> 00:01:56,500
-Oui.
-[Ted] Let's see it.
52
00:01:56,500 --> 00:02:00,700
And we're now going to do
something that is very French
indeed.
53
00:02:00,700 --> 00:02:05,500
And that's gonna be
les escargots a la
bourguignon.
54
00:02:05,500 --> 00:02:07,266
-Yes.
-[Dan] Oh, yeah.
55
00:02:07,266 --> 00:02:12,166
[Julia] We just have to
make a snail drowned
in hot garlic butter.
56
00:02:12,166 --> 00:02:14,400
-Yeah.
-That's really the reason
you eat snails,
57
00:02:14,400 --> 00:02:16,233
because the butter
is so good.
58
00:02:17,000 --> 00:02:18,734
Appetizer baskets are here.
59
00:02:22,266 --> 00:02:23,367
Let's do it.
60
00:02:23,367 --> 00:02:24,567
[Ted] Open 'em up.
61
00:02:24,567 --> 00:02:26,367
Ooh, we got spicy.
62
00:02:26,367 --> 00:02:28,166
-Oh, my God.
-All right.
63
00:02:28,166 --> 00:02:29,667
[Ted] And you are
staring down...
64
00:02:29,667 --> 00:02:32,100
[Ted and Andrew]
Black garlic molasses.
65
00:02:32,100 --> 00:02:35,166
Black garlic.
That's a substitute
for garlic.
66
00:02:35,166 --> 00:02:36,367
Oh.
67
00:02:36,367 --> 00:02:38,000
[Ted] Scotch bonnet peppers.
68
00:02:38,000 --> 00:02:39,934
Oh, my God.
I'm not a hot guy.
69
00:02:41,367 --> 00:02:44,066
This looks like
some sort of pate.
70
00:02:44,066 --> 00:02:46,000
[Ted] Country pate.
71
00:02:46,000 --> 00:02:47,467
And at least we got snails.
72
00:02:47,467 --> 00:02:48,800
-Some snails.
-[Ted] And what do you know?
73
00:02:48,800 --> 00:02:51,367
Wild Burgundy snails.
74
00:02:51,367 --> 00:02:52,934
We got it all. Homerun.
75
00:02:55,467 --> 00:02:58,033
You have 20 minutes
to start your meals off right.
76
00:03:00,400 --> 00:03:01,767
Clock starts now.
77
00:03:01,767 --> 00:03:03,300
-Right behind,
right behind.
-Behind, behind, behind.
78
00:03:03,300 --> 00:03:04,767
-Let's go, Chefs.
Good stuff.
-All right, you guys.
79
00:03:06,867 --> 00:03:09,333
Come on, guys.
Let's do this.
80
00:03:10,900 --> 00:03:12,567
Alex, Scott,
you are joined again
81
00:03:12,567 --> 00:03:16,467
by iconic special guest judge
Susan Feniger.
82
00:03:16,467 --> 00:03:18,000
Welcome back, Susan.
83
00:03:18,000 --> 00:03:20,000
Thank you.
It's fantastic to be here,
84
00:03:20,000 --> 00:03:21,400
especially with these two.
85
00:03:21,400 --> 00:03:22,900
-[Scott] Oh, get out of here.
-Yeah.
86
00:03:22,900 --> 00:03:24,367
-[Scott] Knock it off.
-Perfect.
87
00:03:24,367 --> 00:03:27,867
Seeing Susan Finegar
as one of the judges,
I'm elated.
88
00:03:27,867 --> 00:03:29,767
She's one of
my culinary heroes.
89
00:03:29,767 --> 00:03:33,166
Julia Child
was an overachiever,
if ever there was one.
90
00:03:33,166 --> 00:03:37,066
Do these competitors
have that kind of
never-give-up energy?
91
00:03:37,066 --> 00:03:39,467
Yes. And all
very different people.
92
00:03:39,467 --> 00:03:42,266
[Scott] Every single
one of these chefs,
I've been here for.
93
00:03:42,266 --> 00:03:44,100
I've watched them cook
every single round.
94
00:03:44,100 --> 00:03:46,567
They all deserve to be here.
95
00:03:46,567 --> 00:03:50,266
These guys are focused
and calm but driven.
96
00:03:50,266 --> 00:03:51,667
It's exciting.
97
00:03:51,667 --> 00:03:54,567
Down the line, Mike.
Watch your back, baby.
98
00:03:54,567 --> 00:03:56,567
I'm on it.
99
00:03:56,567 --> 00:03:58,767
[Dan] I'm super pumped
to get back
in the Chopped kitchen
100
00:03:58,767 --> 00:04:01,000
and compete against
other Chopped champions.
101
00:04:01,000 --> 00:04:02,567
This is definitely my day.
102
00:04:02,567 --> 00:04:05,266
To really embrace
the Julia Child theme
of this recipe,
103
00:04:05,266 --> 00:04:08,266
I really want to showcase
the escargot.
104
00:04:08,266 --> 00:04:11,000
For my dish, I'm making
red wine glaze escargot
105
00:04:11,000 --> 00:04:16,100
with frisee dressed in
a black molasses
pate vinaigrette.
106
00:04:16,100 --> 00:04:17,767
[Alex] Here's the curious
thing about the snails.
107
00:04:17,767 --> 00:04:20,600
They're, sort of,
sea foody, shell fishy,
108
00:04:20,600 --> 00:04:22,667
-but they're from land.
-[Susan] Yeah.
109
00:04:22,667 --> 00:04:24,367
So there's this
super earthy note,
110
00:04:24,367 --> 00:04:27,000
and, I mean, that's what
I associate with Burgundy.
111
00:04:27,000 --> 00:04:29,867
The snails, or escargot,
as we say in French,
112
00:04:29,867 --> 00:04:31,367
bourguignon, the recipe,
113
00:04:31,367 --> 00:04:33,667
is parsley, garlic.
114
00:04:33,667 --> 00:04:38,367
The black garlic molasses nods
to the garlic in the most
Chopped, twisted way.
115
00:04:38,367 --> 00:04:40,767
Well, it's not awful.
116
00:04:40,767 --> 00:04:43,000
Chef Javauneeka,
what are you making, Chef?
117
00:04:43,000 --> 00:04:46,200
I'm making the classic way
to do escargot,
118
00:04:46,200 --> 00:04:47,467
with butter, garlic.
119
00:04:47,467 --> 00:04:49,100
I'm just putting
everything together.
120
00:04:49,100 --> 00:04:50,000
Right behind.
121
00:04:50,000 --> 00:04:52,467
I'm making
a black garlic escargot
122
00:04:52,467 --> 00:04:54,467
with pate toast.
123
00:04:55,367 --> 00:04:58,200
This competition,
the stakes are very high.
124
00:04:58,200 --> 00:05:01,867
I know that going
in such a straightforward
direction is a huge risk
125
00:05:01,867 --> 00:05:05,934
so I just need to make sure
that every element
is executed perfectly.
126
00:05:07,066 --> 00:05:10,000
Seeing Julia on the TV,
she was a force of nature.
127
00:05:10,000 --> 00:05:12,567
You can chop it yourself.
You just go wham!
128
00:05:12,567 --> 00:05:15,100
I was immediately sucked in,
and I feel in love with her,
129
00:05:15,100 --> 00:05:17,867
and I fell in love
with cooking.
130
00:05:17,867 --> 00:05:21,900
The biggest lesson
I took from Julia is
no matter what you do
131
00:05:21,900 --> 00:05:23,567
work hard and keep going.
132
00:05:26,066 --> 00:05:28,867
This tournament seems like
such a tall mountain to climb.
133
00:05:28,867 --> 00:05:32,066
And we are here, people.
We are almost to the summit.
134
00:05:32,066 --> 00:05:36,200
It will be interesting to see,
with the ingredients
that they have here,
135
00:05:36,200 --> 00:05:38,500
how they're able
to translate that
136
00:05:38,500 --> 00:05:41,000
into being Julia inspired.
137
00:05:41,000 --> 00:05:43,200
[Mike] When I think
of a classic bourguignon,
138
00:05:43,200 --> 00:05:46,166
escargot is usually encased
in its own shells,
139
00:05:46,166 --> 00:05:49,166
so I wanna do something
to carry that tradition on.
140
00:05:50,100 --> 00:05:52,567
Chef Mike,
what are you making, Chef?
141
00:05:52,567 --> 00:05:56,367
I'm gonna try to do
a bourguignon escargot ravioli
142
00:05:56,367 --> 00:05:58,000
using some wonton skins.
143
00:05:58,000 --> 00:05:59,600
-Wow.
-I think
it's a pretty good idea.
144
00:05:59,600 --> 00:06:00,800
It's a little bit creative.
145
00:06:00,800 --> 00:06:03,433
And it's a nice vehicle
to get all those flavors into.
146
00:06:05,000 --> 00:06:06,767
[Alex] Don't you think
a little ravioli
147
00:06:06,767 --> 00:06:10,000
with the snails,
and a little garlic
and parsley inside
148
00:06:10,000 --> 00:06:11,767
-would be so good?
-Yeah, for sure.
149
00:06:11,767 --> 00:06:13,166
-With that burst of garlic.
-[Susan] Yeah.
150
00:06:13,500 --> 00:06:15,500
Behind, Chef.
151
00:06:15,500 --> 00:06:18,166
Heading into the finale,
I'm feeling really good.
152
00:06:19,000 --> 00:06:20,200
I'm prepared mentally,
153
00:06:20,200 --> 00:06:22,100
and I'm going
to do great today.
154
00:06:22,100 --> 00:06:25,467
Do I want fat?
Or do I want pork?
155
00:06:25,467 --> 00:06:27,767
To accompany my ravioli,
I'm gonna make a butter sauce
156
00:06:27,767 --> 00:06:31,266
by sauteing some of
the chopped up pate.
157
00:06:31,266 --> 00:06:32,333
My pate is better.
158
00:06:35,266 --> 00:06:37,367
I'm hoping the molasses
is gonna balance out
159
00:06:37,367 --> 00:06:39,567
some of the heat
from the Scotch bonnets.
160
00:06:39,567 --> 00:06:41,266
The Scotch bonnets,
well, that's just
161
00:06:41,266 --> 00:06:43,567
the Chopped
basket team saying,
"You know what?
162
00:06:43,567 --> 00:06:45,367
Let's throw something
in the mix."
163
00:06:45,367 --> 00:06:47,266
They are making
their presence known.
164
00:06:47,266 --> 00:06:51,367
[Susan] Scotch bonnet
are one of the hottest.
165
00:06:51,367 --> 00:06:54,667
[Andrew]
The Scotch bonnet pepper
has incredible citrus flavor.
166
00:06:54,667 --> 00:06:56,567
If you pickle it
in a sweet pickling liquid,
167
00:06:56,567 --> 00:06:57,967
it usually brings out
that citrus
168
00:06:57,967 --> 00:06:59,467
and combats the heat.
169
00:06:59,467 --> 00:07:00,767
Come on, molasses.
170
00:07:00,767 --> 00:07:02,800
Chef Andrew,
what are you making?
171
00:07:02,800 --> 00:07:05,000
Chef, I'm gonna do a play
on a savory French toast,
172
00:07:05,000 --> 00:07:07,567
featuring escargot on top.
173
00:07:07,567 --> 00:07:11,266
Pickling some habaneros
with the black garlic
molasses.
174
00:07:11,266 --> 00:07:14,166
Also have
the black garlic molasses
going in the, uh...
175
00:07:14,166 --> 00:07:15,700
-The custard for
the French toast.
-Smart.
176
00:07:15,700 --> 00:07:17,500
-[Andrew] Savory and sour.
-Really smart. Yes.
177
00:07:17,500 --> 00:07:18,667
Smart approach.
178
00:07:18,667 --> 00:07:19,800
Love this.
179
00:07:19,800 --> 00:07:22,100
There's a lot
on the line today,
the trip to France,
180
00:07:22,100 --> 00:07:26,033
but more importantly,
the bragging rights to be
a Chopped Grand Champion.
181
00:07:26,967 --> 00:07:30,166
2016, my alcoholism
rendered me homeless.
182
00:07:30,166 --> 00:07:31,900
That was the bottom
of the bottom.
183
00:07:31,900 --> 00:07:34,767
The restaurant business,
that was my safe haven
at night.
184
00:07:34,767 --> 00:07:36,166
Butter.
185
00:07:36,166 --> 00:07:39,166
Can't forget the butter.
I think my Julia needs
more butter.
186
00:07:41,467 --> 00:07:44,967
[Ted] All right, Chefs,
you are coming up on
ten minutes left here.
187
00:07:44,967 --> 00:07:47,600
-[Javauneeka]
Do you have the bread?
-[Dan] Yeah. I can share.
188
00:07:47,600 --> 00:07:49,000
-Here you go.
-Thank you.
189
00:07:49,000 --> 00:07:50,600
Got you.
190
00:07:50,600 --> 00:07:53,533
[Javauneeka]
While my snails get baking,
I get started on my toast.
191
00:07:54,667 --> 00:07:57,967
[Susan] I have many memories
of country pate.
192
00:07:57,967 --> 00:07:59,867
Typically,
pate is very high end.
193
00:07:59,867 --> 00:08:03,900
The country pate
is, sort of, used from
scraps of pork.
194
00:08:03,900 --> 00:08:05,166
Very rough grind.
195
00:08:05,166 --> 00:08:06,967
I love country pate.
196
00:08:06,967 --> 00:08:09,600
[Scott] Chef Dan,
he has that pate
in a bean moriyo
197
00:08:09,600 --> 00:08:10,667
underneath hot water.
198
00:08:10,667 --> 00:08:13,300
And it looks like
he's trying to melt it
a little bit
199
00:08:13,300 --> 00:08:15,233
-and get some of that fat out.
-[Alex] Hmm-hmm.
200
00:08:16,800 --> 00:08:20,100
[Dan] You have that
beautiful, luscious pork fat
that surrounds the pate.
201
00:08:20,100 --> 00:08:25,133
And it just seems like
an obvious direction to make
country pate fat croutons.
202
00:08:26,667 --> 00:08:30,500
The opportunity to win an
all-expenses paid trip to
the French landscape
203
00:08:30,500 --> 00:08:33,700
from Paris to Provence
is an experience
of a lifetime.
204
00:08:33,700 --> 00:08:36,867
I couldn't think
of a better trip than
walking in Julia's footsteps.
205
00:08:36,867 --> 00:08:38,934
Behind.
Coming down, Chefs.
206
00:08:41,200 --> 00:08:43,066
[Andrew] I wanna get
beautiful caramelization
207
00:08:43,066 --> 00:08:44,367
on the outside
of the French toast.
208
00:08:44,367 --> 00:08:46,166
I like it,
I like it, I like it.
209
00:08:46,166 --> 00:08:48,367
I'm gonna use
the Burgundy snails,
210
00:08:48,367 --> 00:08:53,000
garlic, country pate
and the black garlic molasses
to make my sauce.
211
00:08:53,000 --> 00:08:56,467
The prize for this competition
would be priceless for me.
212
00:08:56,467 --> 00:08:59,567
This is what I need
in my career right now,
to grow my palette.
213
00:08:59,567 --> 00:09:02,100
Love that black garlic flavor.
214
00:09:02,100 --> 00:09:03,467
What's our time?
215
00:09:03,467 --> 00:09:05,767
[Ted] All right, Chefs,
five minutes, five minutes.
216
00:09:05,767 --> 00:09:07,934
-Five minutes to get it done.
-Behind, behind.
217
00:09:11,500 --> 00:09:16,567
Look at Mike
and these wonton ravioli.
218
00:09:16,567 --> 00:09:18,467
So exciting!
219
00:09:18,467 --> 00:09:20,800
[Mike] These raviolis
are the main part
of my appetizer
220
00:09:20,800 --> 00:09:22,233
so I need them
to be perfect.
221
00:09:23,066 --> 00:09:24,767
Come on. Damn it.
222
00:09:24,767 --> 00:09:26,767
This is the only place
I'm utilizing the snails
223
00:09:26,767 --> 00:09:28,500
so I gotta make sure
they hold together
224
00:09:28,500 --> 00:09:30,800
so my filling does fall out
while we're boiling them.
225
00:09:30,800 --> 00:09:32,600
Otherwise, they're not
gonna taste like anything
226
00:09:32,600 --> 00:09:34,667
but boiled snails
and wet noodles.
227
00:09:37,100 --> 00:09:38,900
I am in big trouble.
228
00:09:38,900 --> 00:09:40,100
At this point
in the finale,
229
00:09:40,100 --> 00:09:42,166
I'm a little more
than worried about
my ravioli.
230
00:09:42,166 --> 00:09:43,500
Try and boil, you mothers.
231
00:09:43,500 --> 00:09:45,133
I'm feeling pretty nervous.
232
00:09:48,900 --> 00:09:50,100
-Down, down, down.
-Right behind,
right behind.
233
00:09:50,100 --> 00:09:51,166
Cool. Let's get to work.
234
00:09:51,166 --> 00:09:52,567
Try and boil, you mothers.
235
00:09:52,567 --> 00:09:54,967
These raviolis are
the main part of my appetizer
236
00:09:54,967 --> 00:09:56,266
so I need them to be perfect.
237
00:09:57,266 --> 00:09:59,266
[Scott] So you see
Chef Mike making
those ravioli.
238
00:09:59,266 --> 00:10:01,133
Taking them out
of the pasta water right now.
239
00:10:02,467 --> 00:10:04,266
[Mike] Some of the snails
fell out of my ravioli,
240
00:10:04,266 --> 00:10:07,900
but it's a very good
representation of escargot.
241
00:10:07,900 --> 00:10:10,066
All right, it's good. Mostly.
242
00:10:10,767 --> 00:10:13,467
Three minutes, Chefs.
Three minutes.
243
00:10:13,467 --> 00:10:14,600
Three minutes.
244
00:10:14,600 --> 00:10:16,934
Is that three whole minutes
or three Chopped minutes?
245
00:10:18,600 --> 00:10:20,467
So, I wanna do one more
component to the dish
246
00:10:20,467 --> 00:10:22,767
that's really gonna
put it over the top.
247
00:10:22,767 --> 00:10:24,500
[Scott] Mike is
turning mushrooms.
Look at that.
248
00:10:24,500 --> 00:10:25,800
-[Alex] Don't even
with me, Mike.
-Oh, my God.
249
00:10:25,800 --> 00:10:28,734
-That is crazy.
-Mike, where have you been
my whole life?
250
00:10:29,667 --> 00:10:32,867
Straight 1985 right there.
Who does that anymore?
251
00:10:32,867 --> 00:10:34,100
[Mike] This is '70s, buddy.
252
00:10:34,100 --> 00:10:36,467
-Yes, yes.
-[Mike] I was doing this
before you were born.
253
00:10:36,467 --> 00:10:37,567
-[Andrew] Tweezer.
-Is he single?
254
00:10:37,567 --> 00:10:38,767
So fun.
255
00:10:38,767 --> 00:10:39,867
He's not.
256
00:10:40,900 --> 00:10:43,700
[Susan]
This is a total flashback
to the '70s.
257
00:10:43,700 --> 00:10:46,567
[Julia] The mushroom
cuts itself against the knife.
258
00:10:46,567 --> 00:10:50,166
It's not the action
of the knife that's
cutting the mushroom.
259
00:10:50,166 --> 00:10:53,100
And this is just to
rather be really fancy
and decorate.
260
00:10:53,100 --> 00:10:54,867
Get those mushrooms done!
261
00:10:54,867 --> 00:10:56,767
I'm dying to see those!
262
00:10:56,767 --> 00:10:58,400
But there's only
a minute left.
263
00:10:58,400 --> 00:11:01,166
[Scott] Oh, my God.
It's going so fast, Chefs.
264
00:11:04,667 --> 00:11:07,667
I'm gonna use
the Scotch bonnets
as a garnish for my escargot
265
00:11:07,667 --> 00:11:09,066
just to give it
a nice pop of chili.
266
00:11:10,767 --> 00:11:12,867
-[Alex] Let's go, Dan.
-[Scott] Get it on the plate.
267
00:11:12,867 --> 00:11:15,767
Let's go, let's go.
Get it on the plate.
268
00:11:15,767 --> 00:11:17,900
[Dan] I wanted
to represent parsley
in this dish
269
00:11:17,900 --> 00:11:20,266
so I fry some
and garnish on top.
270
00:11:20,266 --> 00:11:21,900
-[Susan] Get plating,
get plating.
-[Scott] Get it done, Chefs.
271
00:11:21,900 --> 00:11:23,567
-Let's go, Chef.
-[Alex] Let's go, let's go.
272
00:11:23,567 --> 00:11:25,767
-Finish it off.
-Twenty seconds,
twenty seconds.
273
00:11:25,767 --> 00:11:27,066
Get it done.
274
00:11:29,600 --> 00:11:31,367
-[Alex] I can't look.
-[Ted] All right, Chefs,
these appetizers
275
00:11:31,367 --> 00:11:34,166
must be all done in...
276
00:11:34,166 --> 00:11:37,800
-[Scott] Get it done,
Javauneeka. It's beautiful.
-...ten, nine, eight...
277
00:11:37,800 --> 00:11:41,600
-[Scott] Chef Dan, let's go.
Get it on the plate.
-...seven, six, five,
278
00:11:41,600 --> 00:11:44,266
-four, three...
-[Alex] Go, go, go.
Go, go, go.
279
00:11:44,266 --> 00:11:45,467
-...two...
-[Alex] Go!
280
00:11:45,467 --> 00:11:46,767
-...one.
-[Scott] Come on,
come on, come on.
281
00:11:46,767 --> 00:11:48,166
-[Ted] Time's up.
-[Susan] All right, you guys.
282
00:11:48,166 --> 00:11:49,367
Whoo-hoo!
283
00:11:49,367 --> 00:11:50,767
Whoo!
284
00:11:51,967 --> 00:11:53,266
That went well.
285
00:11:53,266 --> 00:11:55,033
I felt really good
about my appetizer round.
286
00:11:55,567 --> 00:11:57,100
The cream rises to the top.
287
00:11:57,100 --> 00:11:58,834
And hopefully,
today I'm the cream.
288
00:12:05,000 --> 00:12:08,567
Chefs, in round one
of our Julia Child's
Kitchen finale,
289
00:12:08,567 --> 00:12:11,100
you found
black garlic molasses,
290
00:12:11,100 --> 00:12:14,100
Scotch bonnet peppers,
country pate
291
00:12:14,100 --> 00:12:15,867
and wild Burgundy snails.
292
00:12:15,867 --> 00:12:19,767
Ingredients inspired by
Julia Child's recipe
for escargot.
293
00:12:19,767 --> 00:12:21,400
Chef Mike,
what do we have?
294
00:12:21,400 --> 00:12:22,967
Chef judges,
today I presented
295
00:12:22,967 --> 00:12:26,000
a ravioli
of escargot bourguignon
296
00:12:26,000 --> 00:12:29,166
with a sauce of chilis,
black garlic molasses,
297
00:12:29,166 --> 00:12:31,233
tomato and a little bit
of the pork.
298
00:12:34,066 --> 00:12:35,066
[Susan] Delicious.
299
00:12:35,066 --> 00:12:36,100
The flavors are great.
300
00:12:36,100 --> 00:12:38,400
Definitely not too spicy.
301
00:12:38,400 --> 00:12:42,367
But I'm not sure that
it brings me to escargot.
302
00:12:42,367 --> 00:12:45,166
I maybe would have pushed
more garlic in there.
303
00:12:45,166 --> 00:12:47,667
I think you went
a little heavy handed
on the pate.
304
00:12:47,667 --> 00:12:50,000
But this is a delicious sauce.
305
00:12:50,000 --> 00:12:51,900
Your usage
of the Scotch bonnet.
306
00:12:51,900 --> 00:12:55,300
Really nice balance
of sweetness and acidity.
307
00:12:55,300 --> 00:12:57,467
I love the turned mushroom.
Love it.
308
00:12:57,467 --> 00:13:00,767
You're trying to go old school
and show off a little bit.
309
00:13:00,767 --> 00:13:02,767
Okay, I'm obsessed
with the mushroom, please.
310
00:13:02,767 --> 00:13:06,100
As far as I'm concerned,
you won and everybody
can go home.
311
00:13:06,100 --> 00:13:08,266
But I do have this to say.
312
00:13:08,266 --> 00:13:10,100
The time you took
to turn those mushrooms,
313
00:13:10,100 --> 00:13:12,000
you might have done yourself
a better service
314
00:13:12,000 --> 00:13:14,000
by hacking up a little
garlic and parsley
315
00:13:14,000 --> 00:13:15,567
and mixing that
over that snail.
316
00:13:15,567 --> 00:13:16,667
Understood.
317
00:13:16,667 --> 00:13:18,100
Thank you, judges.
318
00:13:18,100 --> 00:13:19,367
Next up, Chef Andrew.
319
00:13:19,367 --> 00:13:23,667
Chefs, my play is a savory
black garlic and escargot
French toast
320
00:13:23,667 --> 00:13:26,166
topped with pickle,
Scotch bonnets.
321
00:13:26,166 --> 00:13:28,700
Julia, she always seemed
so fun to me as a kid.
322
00:13:28,700 --> 00:13:30,100
So, I think
this was a fun play.
323
00:13:30,100 --> 00:13:31,600
I think she would enjoy it.
324
00:13:31,600 --> 00:13:34,066
Yeah, Chef, I like the usage
of the Scotch bonnet pepper.
325
00:13:34,066 --> 00:13:36,767
It adds a lot of depth
to this dish overall.
326
00:13:36,767 --> 00:13:39,367
[Susan] Pickled
Scotch bonnet is perfect.
327
00:13:39,367 --> 00:13:42,166
It really balances the heat.
328
00:13:42,166 --> 00:13:45,367
I do think
more garlic and parsley
329
00:13:45,367 --> 00:13:48,100
would have been
more in Julia's style.
330
00:13:48,100 --> 00:13:50,767
The choices were really smart.
331
00:13:50,767 --> 00:13:53,467
But it's a little big.
332
00:13:53,467 --> 00:13:56,367
There's no way
you can get those flavors
of the French toast
333
00:13:56,367 --> 00:13:57,567
to soak all the way in.
334
00:13:57,567 --> 00:13:59,867
And when you cut into it
and you get deeper,
335
00:13:59,867 --> 00:14:01,767
you get just the bread.
336
00:14:01,767 --> 00:14:04,367
Alex is right.
We're searching
for those flavors.
337
00:14:04,367 --> 00:14:07,367
The black garlic molasses,
I can't necessarily
identify either
338
00:14:07,367 --> 00:14:10,367
because it's not to be
found in that sauce.
339
00:14:10,367 --> 00:14:12,266
-But beautiful presentation.
-Thank you, Chef.
340
00:14:12,266 --> 00:14:13,367
I think there's
a lot of beauty here.
341
00:14:14,367 --> 00:14:15,467
Next up, Chef Javauneeka.
342
00:14:15,467 --> 00:14:18,166
I have a black garlic
pate escargot.
343
00:14:18,166 --> 00:14:19,767
I put some
roasted garlic in there
344
00:14:19,767 --> 00:14:21,533
so I could get in
some of that flavor.
345
00:14:25,467 --> 00:14:28,266
Chef, this is delicious.
346
00:14:28,266 --> 00:14:31,300
This is the deep,
beautiful garlic flavors,
347
00:14:31,300 --> 00:14:33,667
the butter
and the parmesan cheese
348
00:14:33,667 --> 00:14:35,867
and the brightness
from the herbs.
349
00:14:35,867 --> 00:14:38,467
When I go to a French bistro
and I order escargot,
350
00:14:38,467 --> 00:14:40,100
this is the expectation.
351
00:14:40,100 --> 00:14:41,667
[Susan] The bread
is really perfect
352
00:14:41,667 --> 00:14:44,667
because it's crispy
and delicious
353
00:14:44,667 --> 00:14:46,100
-and the flavor's great.
-[Alex] Yeah.
354
00:14:46,100 --> 00:14:48,567
And I love
how you incorporated
355
00:14:48,567 --> 00:14:50,867
the black garlic
into this, too.
356
00:14:50,867 --> 00:14:53,166
[Alex] It's also
the psychology
of your presentation,
357
00:14:53,166 --> 00:14:55,000
with the shells and the dish.
358
00:14:55,000 --> 00:14:56,634
This feels French.
359
00:14:57,166 --> 00:14:58,667
Finally, Chef Dan.
360
00:14:58,667 --> 00:15:00,500
I made a red wine
glazed escargot
361
00:15:00,500 --> 00:15:04,200
dressed in frisee
and a pate vinaigrette
and some toast points.
362
00:15:04,200 --> 00:15:06,166
Having to step out
of the kitchen,
just as an owner,
363
00:15:06,166 --> 00:15:09,567
I really want to continue
to make sure my heart
is in the right place
364
00:15:09,567 --> 00:15:10,567
while I'm cooking.
365
00:15:10,567 --> 00:15:11,767
It started as a passion,
366
00:15:11,767 --> 00:15:14,767
and I really wanna make sure
it continues to be so.
367
00:15:14,767 --> 00:15:19,967
The snails really took on
the red wine sauce
that you cooked it in.
368
00:15:19,967 --> 00:15:21,500
The earthiness
of the snails
369
00:15:21,500 --> 00:15:23,166
brings up the flavors
370
00:15:23,166 --> 00:15:26,200
that I remember
when I was working
in the south of France.
371
00:15:26,200 --> 00:15:31,266
I mean, this is so French that
I'm gonna start your grade
from a very high number.
372
00:15:31,266 --> 00:15:34,567
And having lived there,
I can tell you
that the red wine
373
00:15:34,567 --> 00:15:37,467
you've used with the snail
just speaks to Burgundy.
374
00:15:37,467 --> 00:15:38,900
So, I love that.
375
00:15:38,900 --> 00:15:41,867
The bad news is
it takes me away from
the garlic, parsley,
376
00:15:41,867 --> 00:15:44,934
that is the spirit of what
we're doing specifically here.
377
00:15:46,200 --> 00:15:50,200
But I do love the usage
of the black garlic molasses
in that vinaigrette.
378
00:15:50,200 --> 00:15:52,266
That duality
of the vinaigrette
379
00:15:52,266 --> 00:15:55,266
as well as the
red wine braised snails
380
00:15:55,266 --> 00:15:57,934
really creates an interesting
juxtaposition of flavors.
381
00:16:00,367 --> 00:16:02,367
[Mike] Kind of
a nerve wracking round there.
382
00:16:02,367 --> 00:16:07,066
I think it was obvious
that Javauneeka had
the best-received dish.
383
00:16:07,066 --> 00:16:11,233
I'm not sure they understood
Andrew's interpretation.
384
00:16:12,300 --> 00:16:13,567
[Andrew] Based on
the judges' critique,
385
00:16:13,567 --> 00:16:15,367
Mike is definitely
on the chopping block
386
00:16:15,367 --> 00:16:17,467
just because he strayed away
from the dish
387
00:16:17,467 --> 00:16:18,934
that Julia was featuring.
388
00:16:20,767 --> 00:16:24,533
So, whose dish
is on the chopping block?
389
00:16:36,367 --> 00:16:40,166
So, whose dish
is on the chopping block?
390
00:16:49,767 --> 00:16:52,500
Chef Andrew,
you've been chopped.
391
00:16:52,500 --> 00:16:53,400
Judges.
392
00:16:53,400 --> 00:16:55,667
Andrew, you are clearly
very talented.
393
00:16:55,667 --> 00:16:58,600
Your wild Burgundy snails
just didn't have
enough flavor.
394
00:16:58,600 --> 00:17:01,166
It needed garlic
and parsley and butter.
395
00:17:01,166 --> 00:17:05,667
And also we didn't get
all that black garlic
molasses.
396
00:17:05,667 --> 00:17:07,467
And so we had to chop you.
397
00:17:07,467 --> 00:17:10,166
It's been awesome.
At my end, it's been
a pleasure.
398
00:17:10,166 --> 00:17:12,233
Thank you, guys.
Good luck, guys.
399
00:17:14,767 --> 00:17:16,367
My favorite part
of the experience
400
00:17:16,367 --> 00:17:19,467
was just showcasing
how Julia inspired my life.
401
00:17:19,467 --> 00:17:22,567
It'll be something
I definitely cherish
the rest of my life.
402
00:17:24,600 --> 00:17:25,967
[Ted] One step closer.
403
00:17:25,967 --> 00:17:27,300
Keep bringing it, Chefs.
404
00:17:27,300 --> 00:17:28,967
Please keep bringing it.
405
00:17:29,867 --> 00:17:32,467
Chef Mike,
Chef Javauneeka,
Chef Dan,
406
00:17:32,467 --> 00:17:38,266
I'm sure you're curious about
the inspiration for this
finale entree basket.
407
00:17:38,266 --> 00:17:42,600
Tenderloin, if you're gonna
cook it for this recipe
beef Wellington,
408
00:17:42,600 --> 00:17:44,767
I suggest
that you marinate it
409
00:17:44,767 --> 00:17:46,467
in a wine marinade.
410
00:17:46,467 --> 00:17:48,767
-"Marin-ahde."
-"Marin-ahde."
411
00:17:48,767 --> 00:17:50,967
[Julia] The filet
of beef Wellington
412
00:17:50,967 --> 00:17:54,467
is surrounded with mushrooms,
which are sauteed
413
00:17:54,467 --> 00:17:56,600
in butter and shallots.
414
00:17:56,600 --> 00:18:00,700
You'll be cooking up
an ode to that classic
beef Wellington
415
00:18:00,700 --> 00:18:02,567
with whatever
is in these baskets.
416
00:18:06,767 --> 00:18:07,734
Open 'em up.
417
00:18:10,567 --> 00:18:12,100
I got vegan scallops.
418
00:18:12,100 --> 00:18:13,567
[Ted] Vegan scallops.
419
00:18:13,567 --> 00:18:15,233
Made from mushroom.
420
00:18:16,100 --> 00:18:18,400
Not quite sure what this is.
421
00:18:18,400 --> 00:18:19,967
Okay, we got celtuce.
422
00:18:19,967 --> 00:18:21,800
[Ted] Celtuce.
423
00:18:21,800 --> 00:18:23,567
This is interesting
right here.
424
00:18:24,000 --> 00:18:25,567
Oh, we got venison.
425
00:18:25,567 --> 00:18:28,266
-[Ted] Venison tenderloin.
-[Javauneeka] Great.
426
00:18:28,266 --> 00:18:30,166
At least we have
some real tenderloin.
427
00:18:31,700 --> 00:18:33,500
-[Ted] And crescent dough.
-Crescent dough.
428
00:18:33,500 --> 00:18:35,367
-Okay.
-Very nice.
429
00:18:35,367 --> 00:18:37,634
Kind of like a puff pastry.
430
00:18:39,567 --> 00:18:40,800
Yahoo.
431
00:18:40,800 --> 00:18:42,700
-Thirty minutes.
-Okay.
432
00:18:42,700 --> 00:18:43,767
Time starts now.
433
00:18:45,166 --> 00:18:47,300
-Let's go, Chefs. Come on.
-All right, you guys.
434
00:18:47,300 --> 00:18:48,867
-Behind.
-[Scott] Second to last round.
435
00:18:48,867 --> 00:18:51,066
This is it.
This is it, Chefs.
436
00:18:52,100 --> 00:18:53,767
Right behind,
right behind.
437
00:18:56,100 --> 00:18:58,400
[Scott] Some things
that are really necessary
for this Wellington,
438
00:18:58,400 --> 00:19:00,166
some type of a duxelles.
439
00:19:00,166 --> 00:19:03,600
Duxelles is
chopped up mushroom
really, really fine.
440
00:19:03,600 --> 00:19:06,600
They've got venison,
and they've got
crescent dough.
441
00:19:06,600 --> 00:19:10,367
Those are two
very big curveballs.
442
00:19:10,367 --> 00:19:12,967
[Scott] Well, I will
tell you what these chefs
should not be doing
443
00:19:12,967 --> 00:19:14,700
is trying to wrap
this venison and bake it
444
00:19:14,700 --> 00:19:18,867
and try to get
that Wellington look or feel
in any way, shape or form.
445
00:19:18,867 --> 00:19:21,100
There is no way
that that can cook in time.
446
00:19:21,100 --> 00:19:22,467
-Exactly.
-It's not gonna happen.
447
00:19:22,467 --> 00:19:24,967
-The sauce is really
important, too, to me.
-[Scott stuttering]
448
00:19:24,967 --> 00:19:26,000
-It's got to be.
-[Scott] I agree.
449
00:19:26,000 --> 00:19:28,834
[Susan] Whether it's port
or red wine or Madeira.
450
00:19:30,367 --> 00:19:31,567
[Javauneeka]
I'm feeling really prepared.
451
00:19:31,567 --> 00:19:34,100
I'm excited that
I made it this far.
452
00:19:34,100 --> 00:19:38,200
I'm just gonna put
my best foot forward
and make Julia proud.
453
00:19:38,200 --> 00:19:40,100
So, I'm making
seared venison
454
00:19:40,100 --> 00:19:44,367
with a port wine reduction
and a duxelles cream sauce.
455
00:19:45,467 --> 00:19:47,500
I'm pairing the vegan scallops
456
00:19:47,500 --> 00:19:48,900
with fresh mushrooms
from the pantry
457
00:19:48,900 --> 00:19:52,266
just to add
different mushroom flavors
and different textures.
458
00:19:52,266 --> 00:19:54,500
I'm using the leaves
from the celtuce.
459
00:19:54,500 --> 00:19:55,667
And then
I push it to the back
460
00:19:55,667 --> 00:19:58,734
to really let those flavors
reduce and develop.
461
00:20:00,066 --> 00:20:01,967
Behind.
Down, down, down, down.
462
00:20:01,967 --> 00:20:03,800
The energy has definitely
gone up a notch.
463
00:20:03,800 --> 00:20:05,467
I'm definitely
feeling the heat here.
464
00:20:05,467 --> 00:20:06,867
Juniper, coriander.
465
00:20:06,867 --> 00:20:08,867
Beef Wellington
is a super sexy dish.
466
00:20:08,867 --> 00:20:12,767
I'm making juniper
and coriander crusted
venison tenderloin
467
00:20:12,767 --> 00:20:15,533
with Madeira mushrooms
and a pork demi-glace.
468
00:20:17,000 --> 00:20:19,600
I already know I'm gonna put
a spice crust on the venison
469
00:20:19,600 --> 00:20:22,867
so I use
the same spice flavors
470
00:20:22,867 --> 00:20:24,700
on top of my crescent dough.
471
00:20:24,700 --> 00:20:26,600
[Scott] So, all three of these
remaining Chopped champions
472
00:20:26,600 --> 00:20:30,166
are competing now
for this all expense
paid trip to France.
473
00:20:30,166 --> 00:20:34,200
Chef Dan, his knowledge
and depth of classic
French cooking.
474
00:20:34,200 --> 00:20:36,266
He shows it
in every dish that he cooks.
475
00:20:36,266 --> 00:20:39,200
Chef Javauneeka,
she has this sticktoitiveness
476
00:20:39,200 --> 00:20:41,266
that I really love
and appreciate.
477
00:20:41,266 --> 00:20:44,100
She's fantastic
at creating flavors.
478
00:20:44,100 --> 00:20:48,400
And then there's Chef Mike,
who's just the wise man
of this bunch.
479
00:20:48,400 --> 00:20:51,100
He's been cooking
for a very, very long time.
480
00:20:51,100 --> 00:20:53,700
Watching Julia Child
when he was a kid.
481
00:20:53,700 --> 00:20:57,400
And he really has
a tremendous amount
of respect for the craft.
482
00:20:57,400 --> 00:21:00,166
[Mike] So, to me, the most
important components
of a Wellington
483
00:21:00,166 --> 00:21:01,600
are going to be
the pastry crust
484
00:21:01,600 --> 00:21:04,000
and, of course,
the meat being
cooked properly.
485
00:21:04,000 --> 00:21:05,100
Venison's in.
486
00:21:05,100 --> 00:21:07,667
So, I'm making
a seared venison tenderloin
487
00:21:07,667 --> 00:21:10,000
with a spinach
and mushroom duxelles,
488
00:21:10,000 --> 00:21:12,967
sauteed celtuce
and a wine reduction sauce.
489
00:21:15,100 --> 00:21:16,767
On the bounce.
Got it in, though.
490
00:21:16,767 --> 00:21:19,100
It's important for me
to win this competition
491
00:21:19,100 --> 00:21:21,100
because I really care
about our industry,
492
00:21:21,100 --> 00:21:24,433
and I want to show
that I still belong
in the middle of it.
493
00:21:25,166 --> 00:21:26,867
Julia worked
well into her late '80s.
494
00:21:26,867 --> 00:21:28,767
Why should I stop now?
495
00:21:28,767 --> 00:21:30,433
Chefs, less than 20 minutes
on the clock.
496
00:21:33,166 --> 00:21:36,200
That venison,
you cannot have that
more than medium rare.
497
00:21:36,200 --> 00:21:39,000
It's such an incredibly
dry piece of meat.
498
00:21:39,000 --> 00:21:41,500
It becomes very leathery.
499
00:21:41,500 --> 00:21:43,100
[Javauneeka]
So, I never cooked
with venison before
500
00:21:43,100 --> 00:21:46,200
so I'm taking the classic
beef Wellington approach
on it.
501
00:21:46,200 --> 00:21:48,500
Give it a sear
and then pop in the oven.
502
00:21:48,500 --> 00:21:52,767
[Susan] I love the way
Javauneeka seasoned
the venison.
503
00:21:55,600 --> 00:21:58,000
I see Dan's got
oyster mushrooms here.
504
00:21:58,000 --> 00:22:01,300
It looks like he's gonna mix
the vegan scallop
505
00:22:01,300 --> 00:22:04,433
that's got a lot
of mushroom flavor with
those oyster mushrooms.
506
00:22:05,166 --> 00:22:06,867
I'm using the vegan scallops
507
00:22:06,867 --> 00:22:08,467
to make
my mushroom duxelles
508
00:22:08,467 --> 00:22:10,567
because it's classic
beef Wellington.
509
00:22:12,200 --> 00:22:15,333
[Ted] All right, Chefs,
you've got ten minutes
to get it done here.
510
00:22:16,767 --> 00:22:19,433
[Mike] I'm using
the crescent dough to roll it
around my duxelles.
511
00:22:20,266 --> 00:22:21,767
Is that fryer working?
512
00:22:21,767 --> 00:22:23,634
Fryer is working.
513
00:22:25,767 --> 00:22:27,467
-Coming down, Chefs.
Right behind.
-[Javauneeka] Right behind.
514
00:22:27,467 --> 00:22:28,834
Right behind.
515
00:22:30,567 --> 00:22:32,667
Mike, what's inside
that Crescent dough?
516
00:22:32,667 --> 00:22:33,767
[Mike] It's my duxelle.
517
00:22:34,600 --> 00:22:36,200
[Scott] There's no way
that that's cooked
518
00:22:36,200 --> 00:22:39,266
in that short amount
of a time in the fryer.
519
00:22:39,266 --> 00:22:40,266
-[Javauneeka] Whoo.
-[Dan] Sorry, sorry.
520
00:22:40,266 --> 00:22:41,233
[Javauneeka] You're fine.
521
00:22:42,100 --> 00:22:43,634
[Mike] Behind, Chefs, behind.
522
00:22:45,066 --> 00:22:46,166
To go with my dish,
523
00:22:46,166 --> 00:22:48,767
I'm going to try to make a bit
of a reduction sauce.
524
00:22:48,767 --> 00:22:52,266
This will go with Sherry,
cause Sherry goes better
with mushrooms.
525
00:22:52,266 --> 00:22:55,800
I'm hoping this adds
a little bit of moisture
to the venison,
526
00:22:55,800 --> 00:22:57,266
and tie everything together.
527
00:22:58,600 --> 00:22:59,667
[Scott] I'll tell you what,
I really like
528
00:22:59,667 --> 00:23:01,367
what Javauneeka
is doing right now.
529
00:23:01,367 --> 00:23:03,767
She has this deep beef gloss.
530
00:23:03,767 --> 00:23:05,667
I love the duality
of sauce work,
531
00:23:05,667 --> 00:23:06,767
-like, I love...
-[Susan] Yeah.
532
00:23:06,767 --> 00:23:07,767
-... the two different sauces.
-Me too.
533
00:23:07,767 --> 00:23:09,734
[Scott] Each one, kind of,
accent in the other.
534
00:23:10,667 --> 00:23:12,133
[Ted] All right, Chefs,
five minutes.
535
00:23:15,000 --> 00:23:17,600
[Javauneeka] At this point,
I don't know what to do
with my Crescent dough.
536
00:23:17,600 --> 00:23:19,800
I have no idea
what to do with this.
537
00:23:19,800 --> 00:23:22,266
I'm feeling the pressure
of the clock.
538
00:23:22,266 --> 00:23:24,767
I just hop the whole thing
into the oven.
539
00:23:24,767 --> 00:23:27,166
I'm hoping I can get this
to crisp up in ten.
540
00:23:29,300 --> 00:23:30,834
[Ted]
Two minutes to go, Chefs.
541
00:23:33,867 --> 00:23:35,467
[Mike] I peel my celtuce,
542
00:23:35,467 --> 00:23:38,066
split it the long way
and cut it into semi-circles.
543
00:23:39,266 --> 00:23:42,767
I add a handful of pine nuts,
'cause I'm thinking about
544
00:23:42,767 --> 00:23:45,166
classic French
green beans almondine.
545
00:23:45,166 --> 00:23:48,367
People say
celtuce is somewhat similar
to asparagus.
546
00:23:48,367 --> 00:23:49,533
[Susan] Yeah.
547
00:23:49,533 --> 00:23:52,200
If they take the root
and they just make it
into a salad,
548
00:23:52,200 --> 00:23:53,734
-I would love that.
-Yeah.
549
00:23:55,800 --> 00:23:56,667
[Ted] One minute, Chefs.
550
00:23:57,567 --> 00:23:59,767
[Alex] Don't forget
all four ingredients,
551
00:23:59,767 --> 00:24:01,367
plus Julia Child's,
552
00:24:01,367 --> 00:24:02,667
plus Beef Wellington,
553
00:24:02,667 --> 00:24:05,867
plus 500 years
of French history,
let's go.
554
00:24:05,867 --> 00:24:08,967
All right, do I have
all the basket ingredients?
Venison, yes.
555
00:24:11,367 --> 00:24:13,200
-[Ted] Let's go, Chefs,
let go.
-[Alex] Let's go, let's go.
556
00:24:13,200 --> 00:24:14,367
We got this. In the bag,
557
00:24:14,367 --> 00:24:16,533
-let's go.
-[Ted] Make those entrees
shine, Chefs.
558
00:24:17,000 --> 00:24:20,066
Ten, nine, eight,
559
00:24:20,066 --> 00:24:23,066
seven, six, five,
560
00:24:23,567 --> 00:24:27,433
four, three, two, one.
561
00:24:28,400 --> 00:24:29,367
Time's up.
562
00:24:30,000 --> 00:24:31,367
-[Susan] Wow.
-Boom.
563
00:24:33,400 --> 00:24:34,967
-[Javauneeka]
That looks very pretty.
-[exhales deeply]
564
00:24:35,367 --> 00:24:36,333
Crush 'em.
565
00:24:37,166 --> 00:24:38,567
[Dan]
That was really stressful.
566
00:24:38,567 --> 00:24:40,066
Always get in my head
during these things,
567
00:24:40,066 --> 00:24:41,467
so I'm,
I'm just trying to just focus,
568
00:24:41,467 --> 00:24:43,333
and not, uh,
not freak out, you know.
569
00:24:56,500 --> 00:25:00,066
Chefs, we challenged you
to make Julia Child-inspired
entrees,
570
00:25:00,066 --> 00:25:01,767
with vegan scallops,
571
00:25:01,767 --> 00:25:05,300
celtuce, venison tenderloin,
and Crescent dough,
572
00:25:05,300 --> 00:25:08,600
inspired by Julia's recipe
for Beef Wellington.
573
00:25:08,600 --> 00:25:10,367
-Chef Dan.
-Uh, we have a, uh,
574
00:25:10,367 --> 00:25:12,900
coriander and juniper-crusted
venison tenderloin,
575
00:25:12,900 --> 00:25:15,667
with, um, madeira-creamed
mushrooms.
576
00:25:15,667 --> 00:25:17,967
On top, we have
a little croissant dough
577
00:25:17,967 --> 00:25:19,767
and a little salad.
578
00:25:19,767 --> 00:25:23,367
I tried to, uh, encompass
all the flavor profiles
of the Wellington.
579
00:25:23,367 --> 00:25:24,767
It's almost, like,
deconstructed in a way.
580
00:25:25,166 --> 00:25:26,166
[Scott] Chef,
581
00:25:26,667 --> 00:25:27,734
you're a hell of a cook.
582
00:25:27,734 --> 00:25:29,667
-Thank you.
-[Scott] The flavors here
are fantastic.
583
00:25:29,667 --> 00:25:32,467
I love the usage of juniper
on the venison itself,
584
00:25:32,467 --> 00:25:35,166
I love this pine-y qualities.
585
00:25:35,166 --> 00:25:37,600
You have these two sauces
here, that kind, of,
586
00:25:37,600 --> 00:25:41,000
compete with one another
in the best ways.
587
00:25:41,000 --> 00:25:43,333
But your venison
is a little bit over.
588
00:25:44,867 --> 00:25:47,600
My venison
is definitely overcooked.
589
00:25:47,600 --> 00:25:51,467
The madeira and the red wine,
for me they're not cooked out
enough,
590
00:25:51,467 --> 00:25:53,467
so I'm getting raw alcohol.
591
00:25:53,467 --> 00:25:56,867
The cream sauce,
the vegan scallops,
the mushrooms is great.
592
00:25:56,867 --> 00:25:58,300
I love that.
593
00:25:58,300 --> 00:26:00,500
I love
that you made the decision
594
00:26:00,500 --> 00:26:02,867
to do a deconstructed
Wellington.
595
00:26:02,867 --> 00:26:06,100
You tied in the seasoning
on the dough,
596
00:26:06,100 --> 00:26:07,967
as well as the venison itself,
597
00:26:07,967 --> 00:26:09,767
so, really, well done.
598
00:26:09,767 --> 00:26:12,066
[Ted] Thank you, Chef Dan.
Next, Chef Mike.
599
00:26:12,066 --> 00:26:15,700
Chefs,
today I prepared for you
a seared venison loin,
600
00:26:15,700 --> 00:26:18,300
with an Wellington
of the mushrooms,
601
00:26:18,300 --> 00:26:22,500
a bed of the same duxelle
and a sauce,
reduction of Sherry.
602
00:26:22,500 --> 00:26:23,667
I went, kind of,
a classic route,
603
00:26:23,667 --> 00:26:26,467
I wanted to serve a dish
wrapped in pastry.
604
00:26:26,467 --> 00:26:28,567
Obviously, the tenderloin
was gonna be too big,
605
00:26:28,567 --> 00:26:30,667
and too time-consuming
to do a classic one.
606
00:26:30,667 --> 00:26:33,000
So I had made the duxelle,
I wrapped it,
607
00:26:33,000 --> 00:26:35,367
and I thought to fry it
would be the best bet.
608
00:26:35,367 --> 00:26:37,800
My venison is very nicely
cooked.
609
00:26:37,800 --> 00:26:40,567
I like the Wellington
of the duxelle,
610
00:26:40,567 --> 00:26:43,800
and I love the celtuce
and the pine nuts.
611
00:26:43,800 --> 00:26:45,900
The venison
is so lacking in fat,
612
00:26:45,900 --> 00:26:49,367
that I actually
welcome the richness
in another form.
613
00:26:49,367 --> 00:26:52,066
So that was a really brilliant
choice from the pantry.
614
00:26:53,100 --> 00:26:54,900
[Scott]
I like your celtuce a lot,
615
00:26:54,900 --> 00:26:57,266
but that reduction
is a little assertive.
616
00:26:57,266 --> 00:27:00,200
It's too reduced
and I think you probably
did that
617
00:27:00,200 --> 00:27:02,100
in order to try to cook off
the Sherry,
618
00:27:02,100 --> 00:27:05,200
and then because of that,
it becomes salty.
619
00:27:05,200 --> 00:27:09,166
But the venison
is perfectly cooked
and delicious.
620
00:27:09,166 --> 00:27:10,967
The duxelle favoring's great.
621
00:27:10,967 --> 00:27:13,800
And you used the celtuce
more than anybody,
622
00:27:13,800 --> 00:27:15,600
and I think
that's really wonderful,
623
00:27:15,600 --> 00:27:18,066
-'cause to me,
I think it's very smart.
-Thanks.
624
00:27:18,667 --> 00:27:19,634
Chef Mike, thank you.
625
00:27:20,367 --> 00:27:21,867
Finally, Chef Javauneeka.
626
00:27:21,867 --> 00:27:24,634
So I took on a modern approach
to Beef Wellington
627
00:27:25,166 --> 00:27:27,467
I did a cream sauce duxelle,
628
00:27:27,467 --> 00:27:30,000
with a Port wine reduction.
629
00:27:30,000 --> 00:27:31,734
Crescent crumbles on the top,
630
00:27:32,367 --> 00:27:34,433
and a seared venison.
631
00:27:37,867 --> 00:27:38,834
[Scott] This is great.
632
00:27:39,266 --> 00:27:40,333
I really love it,
633
00:27:40,333 --> 00:27:43,467
I can have a bowl
of that sauce
with the mushrooms,
634
00:27:43,467 --> 00:27:45,634
and just be
the happiest guy ever.
635
00:27:46,467 --> 00:27:48,467
The sauce is so good,
636
00:27:48,467 --> 00:27:53,166
and the braised celtuce tops
in there, really good.
637
00:27:53,166 --> 00:27:55,867
And it is literally
perfectly seasoned.
638
00:27:55,867 --> 00:27:57,467
But the venison is overcooked.
639
00:27:58,867 --> 00:28:01,066
My venison was a bit
overcooked, too.
640
00:28:02,066 --> 00:28:04,800
But I like the way
that you brought
all the elements in.
641
00:28:04,800 --> 00:28:06,667
And I love, like,
the croutons,
642
00:28:06,667 --> 00:28:10,367
because it does give this,
like, wonderful little crunch.
643
00:28:10,367 --> 00:28:11,400
The Crescent dough,
644
00:28:11,400 --> 00:28:14,200
those little flex
that you have sprinkled
on top.
645
00:28:14,200 --> 00:28:16,867
The flavors are so incredibly
concentrated,
646
00:28:16,867 --> 00:28:19,367
and they're crunch
and saucy simultaneously.
647
00:28:19,367 --> 00:28:22,300
It's as delicious as I hope
that I'm making it sound.
648
00:28:22,300 --> 00:28:23,567
It's craveable,
649
00:28:23,567 --> 00:28:25,000
truly craveable.
650
00:28:25,000 --> 00:28:26,734
-Thank you.
-Chef Javauneeka, thank you.
651
00:28:28,166 --> 00:28:30,967
We started this tournament
with 16 chefs,
652
00:28:30,967 --> 00:28:33,634
we're down to three,
soon to be just two.
653
00:28:51,467 --> 00:28:54,734
So who's dish
is on the chopping block?
654
00:29:06,033 --> 00:29:07,734
Chef Mike,
you've been chopped.
655
00:29:08,233 --> 00:29:09,467
Judges.
656
00:29:09,467 --> 00:29:12,367
Mike, your venison
was perfectly cooked.
657
00:29:12,367 --> 00:29:15,967
Unfortunately,
the over reduction
of the sauce
658
00:29:15,967 --> 00:29:19,533
made that sauce overly acidic
and so,
659
00:29:20,467 --> 00:29:21,533
we had to chop you.
660
00:29:22,266 --> 00:29:23,367
Well, thank you.
661
00:29:23,367 --> 00:29:25,567
-Chefs, good luck,
you guys are incredible.
-Thank you.
662
00:29:25,567 --> 00:29:26,467
Likewise, Chef.
663
00:29:26,467 --> 00:29:28,500
Yeah, I am feeling
a little emotional,
664
00:29:28,500 --> 00:29:31,734
it's hard to hear
your shortcomings.
665
00:29:31,734 --> 00:29:33,367
It's a hallway to hell.
666
00:29:33,367 --> 00:29:34,834
I really would've loved
to win this trip,
667
00:29:34,834 --> 00:29:36,533
and bring my wife, Sherry,
to Paris.
668
00:29:38,834 --> 00:29:40,333
[Scott] You've got
those dessert recipes, Chefs?
669
00:29:41,166 --> 00:29:43,367
You guys really gotta bring it
this round.
670
00:29:43,367 --> 00:29:45,033
If you fail at dessert,
671
00:29:45,033 --> 00:29:47,233
there's a good chance
you're not gonna win
this thing.
672
00:29:47,233 --> 00:29:48,300
This is it.
673
00:29:51,166 --> 00:29:52,867
[Dan] Javauneeka
is a fierce competitor,
674
00:29:52,867 --> 00:29:55,667
and I know
I need to give it my all
to bring home the win.
675
00:29:55,667 --> 00:29:58,233
[Javauneeka] I feel like Dan
and I are neck and neck
at this point.
676
00:29:58,233 --> 00:30:00,533
I have no room
for any mistakes
in my dessert.
677
00:30:01,500 --> 00:30:03,400
Chef Javauneeka, Chef Dan,
678
00:30:03,400 --> 00:30:08,133
who has what it takes
to be the Grand Champion
of this epic tournament?
679
00:30:08,133 --> 00:30:11,000
I do. Julia Child was fearless
and so am I.
680
00:30:11,000 --> 00:30:13,033
I've come this far,
I have what it takes to win.
681
00:30:13,934 --> 00:30:17,033
Here is that unmistakable
voice one final time.
682
00:30:18,000 --> 00:30:21,467
[Julia] In French
it's called Bombe Glacee,
683
00:30:21,467 --> 00:30:24,500
or a bombe apparatus.
I call it a mousse mix.
684
00:30:24,500 --> 00:30:25,767
[Javauneeka]
I'm gonna make a bombe.
685
00:30:25,767 --> 00:30:26,867
[Dan]
I've not made a bombe before.
686
00:30:26,867 --> 00:30:28,667
Yeah, I've never tried
to make a bombe before.
687
00:30:29,600 --> 00:30:31,233
[Ted] I'm sure you two
can make something
688
00:30:31,233 --> 00:30:33,233
as tantalizing
as a Bombe Glacee
689
00:30:33,233 --> 00:30:36,533
with whatever you get
in these finale
dessert baskets.
690
00:30:41,166 --> 00:30:42,133
Check 'em out.
691
00:30:43,867 --> 00:30:44,800
[scoffs]
692
00:30:45,767 --> 00:30:47,100
[Ted] And here's
the combination.
693
00:30:47,100 --> 00:30:49,233
-Dragon fruit.
-[Ted] Dragon fruit.
694
00:30:49,233 --> 00:30:50,567
[Dan] Dragon fruit.
695
00:30:50,567 --> 00:30:51,734
[Javauneeka and Ted]
Hazelnut spread.
696
00:30:53,367 --> 00:30:56,166
We got a whole
chocolate fondue.
697
00:30:56,166 --> 00:30:57,300
[Ted] Chocolate fondue.
698
00:30:57,300 --> 00:30:58,300
That's a little crazy.
699
00:30:59,266 --> 00:31:01,000
Ice-cream spheres.
700
00:31:01,000 --> 00:31:03,333
-Ice-cream.
-[Ted] And tiny
ice-cream spheres.
701
00:31:04,300 --> 00:31:05,734
This is a crazy basket.
702
00:31:08,400 --> 00:31:10,600
The title of Chopped
Grand Champion,
703
00:31:10,600 --> 00:31:14,600
and that once in a lifetime
France trip are on the line.
704
00:31:14,600 --> 00:31:15,667
No pressure.
705
00:31:15,667 --> 00:31:17,266
I think I can pull it off.
706
00:31:17,266 --> 00:31:19,567
-Thirty minutes.
-All right, Chopped,
here we go.
707
00:31:20,166 --> 00:31:21,367
Starts now.
708
00:31:22,567 --> 00:31:24,433
-[Scott] Let's go, Chefs.
-[Susan] All right, you guys.
709
00:31:28,266 --> 00:31:32,934
Judges,
these are the last two chefs
in our Julia Child tournament.
710
00:31:32,934 --> 00:31:35,767
[Scott]
Sixteen chefs started here,
we're down to these two.
711
00:31:35,767 --> 00:31:38,066
Whomever is gonna win
this competition
712
00:31:38,066 --> 00:31:40,500
has to continue fighting
cooking breakthrough
713
00:31:40,500 --> 00:31:43,867
by utilizing these basket
ingredients really well.
714
00:31:43,867 --> 00:31:47,000
What I really love
about both of them
715
00:31:47,000 --> 00:31:51,567
is they both
have taken the inspiration
from Julia specifically.
716
00:31:51,567 --> 00:31:54,867
-These two
are incredible competitors,
-[Scott] Yes.
717
00:31:54,867 --> 00:31:57,000
and very skilled.
718
00:31:57,000 --> 00:31:58,567
[Javauneeka] I have never been
to France before,
719
00:31:58,567 --> 00:32:01,967
so this once in a lifetime
trip, it mean a lot to me.
720
00:32:01,967 --> 00:32:03,867
[Scott] Chef Javauneeka,
what are you making?
721
00:32:03,867 --> 00:32:07,100
[Javauneeka] Uh,
I'm making a cake.
722
00:32:07,100 --> 00:32:09,834
-[Scott]
Are you making a clafoutis?
-[Javauneeka] Yeah.
723
00:32:09,834 --> 00:32:15,367
I'm making a hazelnut
and fruit clafoutis,
with ice-cream sphere caramel.
724
00:32:15,367 --> 00:32:17,133
-[Susan] That's interesting.
-That's not a bad idea, right,
725
00:32:17,133 --> 00:32:19,033
to be able to create that
on the bottom.
726
00:32:19,033 --> 00:32:22,300
Bombe Glacee,
one of my absolute favorite
French desserts.
727
00:32:22,300 --> 00:32:24,300
The word "Bombe"
means a dome shape.
728
00:32:24,300 --> 00:32:27,467
I think we're just
really expecting
a dome-shaped dessert.
729
00:32:27,467 --> 00:32:30,967
It can actually be
some type of cake,
something with a mousse.
730
00:32:30,967 --> 00:32:34,100
"Glacee," in this case,
means glazed.
731
00:32:34,100 --> 00:32:38,333
So the implication
is it's something layered
that generally has a coating.
732
00:32:40,100 --> 00:32:43,100
[Scott] That chocolate fondue
has so many
different elements.
733
00:32:43,100 --> 00:32:46,033
There's so many fun things
to play with.
734
00:32:46,033 --> 00:32:48,367
[Javauneeka] I take strawberry
and figs on my fondue platter,
735
00:32:48,367 --> 00:32:50,166
then I pour my batter
over the fruit.
736
00:32:50,166 --> 00:32:53,033
I need about 17 minutes
to bake this clafoutis.
737
00:32:54,166 --> 00:32:55,333
[Ted]
Twenty minutes to go, Chefs.
738
00:32:57,467 --> 00:32:58,834
Let me know when you're done
with flour, please.
739
00:32:59,266 --> 00:33:00,634
I'm done. Here you go.
740
00:33:01,100 --> 00:33:02,934
Thank you.
741
00:33:02,934 --> 00:33:06,500
Bombe Glacee is a couple
of 'em flavors of ice-cream,
uh, some kind of mousse.
742
00:33:06,500 --> 00:33:07,867
Sometimes it's a cake layer,
743
00:33:07,867 --> 00:33:09,567
so I thought the cake
was the best choice.
744
00:33:09,567 --> 00:33:11,567
Chef Dan,
what are you making, sir?
745
00:33:11,567 --> 00:33:13,100
I'm definitely
making a mess right now, Chef.
746
00:33:13,300 --> 00:33:14,500
[laughs]
747
00:33:14,500 --> 00:33:16,367
For my dessert,
I'm making brown butter cake,
748
00:33:16,367 --> 00:33:18,767
chocolate fondue
and sphere ice-cream,
749
00:33:18,767 --> 00:33:20,367
with a hazelnut spread
caramel.
750
00:33:22,166 --> 00:33:26,300
The pressure and energy
of this final round,
it feels really intense.
751
00:33:26,300 --> 00:33:28,967
I feel like I've done
Julia Child a justice
in this competition
752
00:33:28,967 --> 00:33:31,900
by showing my classic
French technique
all the way till the end.
753
00:33:32,467 --> 00:33:33,467
I think she'd be pretty proud.
754
00:33:34,867 --> 00:33:36,834
[Ted] Less than 15 minutes
to go, Chefs.
755
00:33:39,000 --> 00:33:42,567
The most challenging part
of this are those tiny
ice-cream spheres,
756
00:33:42,567 --> 00:33:45,767
because they taste
like an artificial
fruity sorbet.
757
00:33:45,767 --> 00:33:47,967
[Susan] Right.
758
00:33:47,967 --> 00:33:52,166
[Alex] That what, what you see
bubbling in the pan
is her ice-cream spheres,
759
00:33:52,166 --> 00:33:54,166
that she worked
into a caramel...
760
00:33:54,166 --> 00:33:55,166
-[Scott] Really?
-...with sugar,
761
00:33:55,166 --> 00:33:56,433
-and butter.
-[Scott] Oh, wow.
762
00:33:57,567 --> 00:33:59,533
[Ted] Chefs,
nine minutes on the clock.
763
00:34:01,100 --> 00:34:05,266
[Alex] Dan is making
a chocolate ice-cream
with the ice-cream spheres.
764
00:34:05,266 --> 00:34:06,900
[Scott]
That's a lot of acidity.
765
00:34:08,667 --> 00:34:11,667
So Dan just threw
a chocolate ice-cream
into the ice-cream machine,
766
00:34:11,667 --> 00:34:13,767
he's got a cake in the oven.
767
00:34:13,767 --> 00:34:15,233
[Dan] Yeah, down, down, down.
768
00:34:19,166 --> 00:34:21,634
[Scott] That cake
looks really blonde to me.
769
00:34:22,934 --> 00:34:25,300
[Dan] I'm nervous,
I'm not confident
about this at all.
770
00:34:26,567 --> 00:34:29,166
If this cake
isn't cooked properly,
I know I'm going home.
771
00:34:29,834 --> 00:34:31,667
[Alex] The entire competition
772
00:34:31,667 --> 00:34:34,467
-hangs on whether
this cake is done or not.
-[Scott] Yeah.
773
00:34:34,467 --> 00:34:37,734
The whole competition
hangs in the balance
right now.
774
00:34:44,600 --> 00:34:46,867
-Do you have powdered sugar?
-No.
775
00:34:46,867 --> 00:34:50,333
If this cake
isn't cooked properly,
I know I'm going home.
776
00:34:50,333 --> 00:34:54,667
The entire competition
hangs on whether
this cake is done or not.
777
00:34:54,667 --> 00:34:57,133
All right, Chefs,
five minutes.
778
00:34:57,133 --> 00:35:00,166
I know I have some pieces
that probably can be served,
779
00:35:00,166 --> 00:35:01,600
but I just let it roll.
780
00:35:04,100 --> 00:35:07,400
I've decided to use
the hazelnut spread
and ice-cream spheres,
781
00:35:07,400 --> 00:35:08,734
to make a caramel.
782
00:35:08,734 --> 00:35:10,066
I add a little bit of cream
to finish.
783
00:35:14,066 --> 00:35:15,433
[Javauneeka]
To go with my clafoutis,
784
00:35:15,433 --> 00:35:18,667
I'm making a mousse-inspired
chocolate and hazelnut
whipped cream.
785
00:35:19,567 --> 00:35:22,266
[Alex] Javauneeka's just put
sour cream
786
00:35:22,266 --> 00:35:24,233
into the whipped cream,
which I just love.
787
00:35:25,367 --> 00:35:29,133
Javauneeka has folded
that chocolate fondue
into that,
788
00:35:29,133 --> 00:35:31,033
and I'mma tell you
right now, son,
789
00:35:31,033 --> 00:35:32,734
-[Scott] That looks delicious.
-...delicious.
790
00:35:32,734 --> 00:35:34,767
[Alex] That looks delicious!
791
00:35:34,767 --> 00:35:36,734
-Mmm, taste pretty good.
-[Ted] Three minutes, Chefs.
792
00:35:39,333 --> 00:35:41,867
[Dan] With the dragon fruit,
I decided to chop 'em up raw
793
00:35:41,867 --> 00:35:43,333
and use them as a garnish
on my dish.
794
00:35:44,467 --> 00:35:47,767
It's super juicy,
I think it's like
an Asian pear.
795
00:35:47,767 --> 00:35:52,266
I think it's really succulent
and those seeds
have a wonderful texture.
796
00:35:52,266 --> 00:35:54,834
-[Dan] Yeah.
-Only a couple of minutes,
you guys.
797
00:35:58,767 --> 00:36:01,600
[Javauneeka] At this point,
I pull my clafoutis
out of the oven.
798
00:36:01,600 --> 00:36:03,467
They're looking done,
it's looking nice.
799
00:36:04,266 --> 00:36:06,467
[Scott] Get all your product
on your plate.
800
00:36:09,066 --> 00:36:11,266
[Ted] And he has just pulled
his cake out of the oven,
801
00:36:11,266 --> 00:36:13,233
and I think he believes
it's done enough.
802
00:36:13,233 --> 00:36:16,634
This is the most important
dish that these chefs
have cooked.
803
00:36:18,567 --> 00:36:20,467
[Dan] I'm realizing
the cake might've needed
another minute.
804
00:36:20,467 --> 00:36:23,667
I'm hoping the edges are baked
just enough
to squeeze by here.
805
00:36:25,233 --> 00:36:28,133
You can do anything
to win this whole thing.
806
00:36:28,133 --> 00:36:29,934
-[Ted] Forty seconds.
-Forty seconds!
807
00:36:31,233 --> 00:36:32,867
-[Scott] Let's go, Chefs.
-[Alex] Let's go, let's go.
808
00:36:32,867 --> 00:36:34,834
-[Ted] Fifteen seconds.
-You got this,
in the bag, let's go.
809
00:36:34,834 --> 00:36:37,266
[Ted] Final seconds
of the final round, Chefs.
810
00:36:37,266 --> 00:36:38,533
[Scott] Get it done,
get it done.
811
00:36:39,133 --> 00:36:42,367
[Ted] Ten, nine, eight,
812
00:36:42,367 --> 00:36:45,734
seven, six, five,
813
00:36:45,734 --> 00:36:50,100
four, three, two, one.
814
00:36:50,100 --> 00:36:51,200
Time's up.
815
00:36:53,734 --> 00:36:54,934
Oh, my God.
816
00:36:55,400 --> 00:36:56,400
Let me see yours.
817
00:36:57,367 --> 00:36:59,266
Oh, wow.
818
00:36:59,266 --> 00:37:00,867
[Dan]
That dessert round was nuts.
819
00:37:00,867 --> 00:37:03,166
The stress and the anxiety
is through the roof right now.
820
00:37:09,934 --> 00:37:12,600
Chefs, inside your finale
dessert basket,
821
00:37:12,600 --> 00:37:15,767
you found dragon fruit,
hazelnut spread,
822
00:37:15,767 --> 00:37:19,333
chocolate fondue
and tiny ice-cream spheres.
823
00:37:19,333 --> 00:37:23,233
A basket inspired
by Julia Child's recipe
for Bombe Glacee.
824
00:37:23,600 --> 00:37:24,500
Chef Javauneeka.
825
00:37:24,500 --> 00:37:27,734
I've made a fruit
and hazelnut clafoutis,
826
00:37:27,734 --> 00:37:29,567
with mousse-inspired
whipped cream.
827
00:37:32,734 --> 00:37:33,767
[Scott] This is really good.
828
00:37:33,767 --> 00:37:35,367
I love the texture
of this clafoutis,
829
00:37:35,367 --> 00:37:37,934
I love the fruit
strung throughout.
830
00:37:37,934 --> 00:37:40,867
Clafoutis,
it's very traditional
with cherries.
831
00:37:40,867 --> 00:37:44,734
So the raspberries
actually make total sense.
832
00:37:44,734 --> 00:37:47,767
I think the mousse,
I could eat, really,
a bowl of that.
833
00:37:47,767 --> 00:37:50,667
It's so fluffy and light,
but those spheres,
834
00:37:50,667 --> 00:37:52,400
the caramel would be better
without them.
835
00:37:52,400 --> 00:37:54,133
When I think
of a Bombe Glacee,
836
00:37:54,133 --> 00:37:56,567
I'm not sure
that this is what I think of,
837
00:37:56,567 --> 00:37:59,000
but I respect the fact
that it is a layered dessert.
838
00:38:00,066 --> 00:38:02,233
What would it mean to you
to win this tournament?
839
00:38:02,233 --> 00:38:05,266
My whole career,
I've been fighting to be seen,
to be heard,
840
00:38:05,266 --> 00:38:06,834
just to be the best
at what I do.
841
00:38:06,834 --> 00:38:08,934
And I feel l like
that's really what Julia did,
842
00:38:08,934 --> 00:38:10,333
and I just wanna
make her proud.
843
00:38:10,333 --> 00:38:11,634
[Ted] Chef Javauneeka,
thank you.
844
00:38:12,100 --> 00:38:13,333
Finally, Chef Dan.
845
00:38:13,333 --> 00:38:16,133
What I've made for you
is a chocolate fondue
846
00:38:16,133 --> 00:38:17,867
and ice-cream sphere
ice-cream,
847
00:38:17,867 --> 00:38:21,867
but with a ice-cream sphere
and hazelnut spread caramel,
848
00:38:21,867 --> 00:38:24,266
and, uh, dragon fruit
for the brown butter cake.
849
00:38:24,266 --> 00:38:26,467
I put everything I had
into this today.
850
00:38:26,467 --> 00:38:28,767
Really put my whole heart
out there.
851
00:38:28,767 --> 00:38:31,400
I love the texture
of that ice-cream.
852
00:38:31,400 --> 00:38:33,834
It is, like, really on point.
853
00:38:33,834 --> 00:38:34,867
-[Susan] Silky.
-[Dan] Thank you.
854
00:38:34,867 --> 00:38:37,500
The cake with the ice-cream,
855
00:38:37,500 --> 00:38:42,500
giving us that sphere shape,
gives us the sense
of the Bombe Glacee.
856
00:38:42,500 --> 00:38:45,033
[Alex] The cake for me
taste a little underbaked,
857
00:38:45,033 --> 00:38:47,000
but I like the dragon fruit.
858
00:38:47,000 --> 00:38:51,767
And the caramel,
I think is beautifully made.
Beautifully.
859
00:38:51,767 --> 00:38:55,767
With the trip of a lifetime
and the title of Chopped
Grand Champion at stake,
860
00:38:55,767 --> 00:38:58,533
the judges must make
a very difficult decision.
861
00:38:58,967 --> 00:39:00,066
Thank you, Chefs.
862
00:39:01,500 --> 00:39:05,000
Judges, how on earth
do you make this decision?
863
00:39:05,000 --> 00:39:07,467
Well, I think we have
to break it down,
round by round.
864
00:39:07,467 --> 00:39:11,467
The appetizer round,
that was a fun round
with the wild burgundy snails.
865
00:39:11,467 --> 00:39:13,667
[Alex] Javauneeka's toast,
for me just does it.
866
00:39:13,667 --> 00:39:15,600
-I'll just take the toast
in a dark room.
- [Scott] She could've given
867
00:39:15,600 --> 00:39:16,867
-just that bread.
- [Susan] Just the toast.
868
00:39:16,867 --> 00:39:18,233
-Yeah, I agree.
-[Scott]
Just give us that bread.
869
00:39:18,233 --> 00:39:21,467
It tasted like pork fat
from the pate.
870
00:39:21,467 --> 00:39:26,567
And in Julia Child's
Escargot Bourguignon recipe,
there is pork fat.
871
00:39:26,567 --> 00:39:29,367
[Susan]
The escargot themselves
were gorgeous.
872
00:39:29,367 --> 00:39:30,767
-[Scott] Yes.
-[Alex] But I have to say,
873
00:39:30,767 --> 00:39:34,333
Dan did some pretty
spectacular cooking
in the first round also.
874
00:39:34,333 --> 00:39:37,000
[Scott] Loved that Chef Dan
created two separate sauces.
875
00:39:37,000 --> 00:39:40,000
He did that red wine
braised with the snails
themselves,
876
00:39:40,000 --> 00:39:42,266
which was just so French.
877
00:39:42,266 --> 00:39:44,500
The wine needed to be cooked
out a little bit further,
878
00:39:44,500 --> 00:39:46,233
but it was that deep
beautiful reduction.
879
00:39:46,233 --> 00:39:48,166
[Alex]
I thought Javauneeka's entree,
880
00:39:48,166 --> 00:39:51,500
her mushroom cream sauce
with those vegan scallops
881
00:39:51,500 --> 00:39:53,867
was literally perfect.
882
00:39:53,867 --> 00:39:59,166
The biggest problem for me
was she completely
overcooked the venison.
883
00:39:59,166 --> 00:40:00,500
-Oh.
-[Scott] Yeah,
it was a real problem,
884
00:40:00,500 --> 00:40:03,600
-but Chef Dan gave us
inconsistent venison.
-[Alex] Yeah.
885
00:40:03,600 --> 00:40:07,600
[Scott] But Chef Dan's
main course was really,
really well done.
886
00:40:07,600 --> 00:40:12,033
Both of them embraced Julia
and her inspiration
887
00:40:12,033 --> 00:40:14,166
in all the food that they did.
888
00:40:14,166 --> 00:40:18,667
So it just comes down
to pure technique
and what tasted better.
889
00:40:23,367 --> 00:40:26,033
[Javauneeka]
I do feel like I have
a little bit of an edge.
890
00:40:26,033 --> 00:40:29,834
I feel like I did everything
I could to put my best foot
forward.
891
00:40:32,166 --> 00:40:35,266
[Dan] I feel like I showcased
classic French cuisine,
892
00:40:35,266 --> 00:40:37,367
maybe a little bit better
than my competitor.
893
00:40:37,367 --> 00:40:39,567
But win or lose,
I feel like I'm a winner.
894
00:40:41,266 --> 00:40:44,567
So whose dish
is on the chopping block?
895
00:40:52,066 --> 00:40:55,600
Chef Dan, you've been chopped.
Judges.
896
00:40:55,600 --> 00:40:58,767
[Alex] Dan,
we loved your appetizer
that you created,
897
00:40:58,767 --> 00:41:02,367
but the red wine-glazed
was overpowering.
898
00:41:02,367 --> 00:41:06,867
For your entree,
we would've appreciated
more consistently cooked meat.
899
00:41:06,867 --> 00:41:09,066
And so we had to chop you.
900
00:41:09,066 --> 00:41:10,967
Yeah, thank you.
It was an honor being here.
901
00:41:10,967 --> 00:41:12,834
Definitely gonna walk here
with my head high.
902
00:41:12,834 --> 00:41:15,000
-It was great
competing with you.
-Yeah.
903
00:41:15,000 --> 00:41:17,467
-Yeah, don't forget
about the small people, huh.
-Thank you.
904
00:41:17,467 --> 00:41:19,133
-[Dan] Honor,
honor being here.
-My pleasure.
905
00:41:19,133 --> 00:41:21,066
[Dan] It's been a really
special experience.
906
00:41:21,066 --> 00:41:24,100
I beat out 15 other chefs
in a Julia Child competition.
907
00:41:24,100 --> 00:41:25,266
I'm super happy
with what I've accomplished.
908
00:41:25,266 --> 00:41:26,500
-Thank you very much.
-It was great
to have you here.
909
00:41:26,500 --> 00:41:27,767
-Thank you.
-[Ted] You're welcome.
910
00:41:27,767 --> 00:41:29,100
Thank you, thank you everyone.
911
00:41:30,967 --> 00:41:32,934
And that means
Javauneeka Jacobs,
912
00:41:32,934 --> 00:41:35,667
you are the Chopped
Grand Champion.
913
00:41:35,667 --> 00:41:39,266
You are going
on that $25,000 dream trip,
914
00:41:39,266 --> 00:41:42,000
where you get to follow
in Julia's footsteps.
915
00:41:42,000 --> 00:41:43,467
Congratulations.
916
00:41:43,467 --> 00:41:44,734
-Well done.
-[Susan] Fabolous.
917
00:41:45,233 --> 00:41:46,300
[Scott] Well done.
918
00:41:48,000 --> 00:41:49,467
[Javauneeka] It feels amazing.
919
00:41:49,467 --> 00:41:51,266
I'm overwhelmed with joy.
920
00:41:51,266 --> 00:41:52,967
I'm going to France.
921
00:41:52,967 --> 00:41:55,100
I'm gonna go home,
I'm gonna pack my bags,
922
00:41:55,100 --> 00:41:58,467
I'm gonna snatch up my husband
and we're gonna go to France
for the first time.