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.