1
00:00:01,900 --> 00:00:03,567
[Ted Allen] Clock starts now.
Let's go get 'em.
2
00:00:03,567 --> 00:00:05,867
-[woman 1] I'm so excited
to be here.
-Let's go.
3
00:00:05,867 --> 00:00:07,467
[man 1] The pressure
is intense.
4
00:00:07,467 --> 00:00:09,567
[Ted] Let me breakdown
how this is going to go.
5
00:00:09,567 --> 00:00:11,400
The baskets
will set the tone.
6
00:00:11,400 --> 00:00:13,100
-[woman 2 exclaims]
-[under breath] My god.
7
00:00:13,100 --> 00:00:14,400
Fried onions.
8
00:00:14,400 --> 00:00:16,166
[man 2] Guys,
these are great ingredients.
9
00:00:16,166 --> 00:00:18,700
[Ted] 30 minutes to solve
this culinary puzzle.
10
00:00:18,700 --> 00:00:21,166
This basket is so hard.
11
00:00:21,166 --> 00:00:23,867
I think I know what I'm doing.
I'm trying to, uh,
12
00:00:23,867 --> 00:00:26,467
strategically think of how
to include all the ingredients
13
00:00:26,467 --> 00:00:28,266
without just
throwing them on the plate.
14
00:00:28,266 --> 00:00:30,367
[Ted] If your dish
doesn't cut it...
15
00:00:30,367 --> 00:00:32,000
I'm shaking.
16
00:00:32,000 --> 00:00:33,934
[man 3] Uh, I'm really feeling
the pressure. I'll just have
to plate it as is.
17
00:00:35,166 --> 00:00:37,333
...you will be chopped.
18
00:00:44,867 --> 00:00:48,266
[Ciaran] I'm the chef to beat
because I bring that fire,
19
00:00:48,266 --> 00:00:49,667
that heat, that passion.
20
00:00:49,667 --> 00:00:51,600
Just cooking with an audience,
that's all.
21
00:00:51,600 --> 00:00:56,467
I am the chef and owner
of Glenmere Farm
in Warwick, New York.
22
00:00:56,467 --> 00:00:59,400
My favorite style of food
is farm-to-table.
23
00:00:59,400 --> 00:01:02,166
I, quite literally, [chuckles]
live on a farm.
24
00:01:02,166 --> 00:01:06,467
We focus on
regenerative agriculture
and food education.
25
00:01:06,467 --> 00:01:08,467
We host our own pop-up events.
26
00:01:08,467 --> 00:01:09,567
Cool. That's great.
27
00:01:09,567 --> 00:01:12,200
My strategy is to
open the basket
28
00:01:12,200 --> 00:01:14,066
and just start going.
29
00:01:14,066 --> 00:01:15,567
I'm here to win.
30
00:01:19,166 --> 00:01:22,400
[Jessica] My vibe
in the kitchen is calm,
cool and collected.
31
00:01:22,400 --> 00:01:24,266
I'm just so, like, steady.
32
00:01:24,266 --> 00:01:25,900
I'm the owner and
executive chef
33
00:01:25,900 --> 00:01:28,600
of Biscuit Batch
mobile restaurant
34
00:01:28,600 --> 00:01:30,166
out of Fredericksburg,
Virginia.
35
00:01:30,166 --> 00:01:32,100
The dishes that I serve
are seasonal.
36
00:01:32,100 --> 00:01:35,367
Chicken pot pie, corn chowder,
mushroom gravy.
37
00:01:35,367 --> 00:01:36,600
All the yummy things.
38
00:01:36,600 --> 00:01:39,867
I got into cooking
when I was in the navy.
39
00:01:39,867 --> 00:01:41,400
I was
the gas turbine mechanic.
40
00:01:41,400 --> 00:01:46,266
So, I used to find any way
to get out of the 135 degree
engine room.
41
00:01:46,266 --> 00:01:50,734
I used to help the CSes
and they put me
in the pastry section.
42
00:01:51,867 --> 00:01:54,600
I would say if you can't stand
the heat in the engine room,
43
00:01:54,600 --> 00:01:57,266
then get in the kitchen.
44
00:02:01,166 --> 00:02:03,667
My dishes
will never lack flavor,
45
00:02:03,667 --> 00:02:07,100
color and definitely
vibrant feelings.
46
00:02:07,100 --> 00:02:09,867
Look at these
beautiful root vegetables.
47
00:02:09,867 --> 00:02:11,567
It's gonna be delicious.
48
00:02:11,567 --> 00:02:15,834
I am owner of
Sweet Savory Miami
in Miami, Florida.
49
00:02:17,100 --> 00:02:20,367
My past career I was a DJ.
50
00:02:21,900 --> 00:02:25,867
Definitely the passion
for food and music
has always been a part of me.
51
00:02:25,867 --> 00:02:29,066
There is nothing better
than the perfect playlist
52
00:02:29,066 --> 00:02:30,667
with the perfect dish.
53
00:02:34,300 --> 00:02:37,333
Boy, it's gonna make you say,
"Fix me a plate".
54
00:02:38,200 --> 00:02:40,600
I am Scotty Scott
from Fort Worth, Texas.
55
00:02:40,600 --> 00:02:43,700
I am a personal chef,
all-around internet food guy,
56
00:02:43,700 --> 00:02:45,834
cookbook author
and food truck owner.
57
00:02:46,667 --> 00:02:48,367
I've got traditional
soul food recipes
58
00:02:48,367 --> 00:02:50,567
along with chapters
where I kinda get funky.
59
00:02:50,567 --> 00:02:53,400
Just kind of put my own spin
on traditional recipes.
60
00:02:53,400 --> 00:02:56,066
Duck fat is gonna give this
a nice little earthy flavor
to it.
61
00:02:56,066 --> 00:02:59,000
I'm always trying
to tell a story. Every plate
has a story behind it
62
00:02:59,000 --> 00:03:01,166
and I think Chopped will be
the best story so far.
63
00:03:04,467 --> 00:03:05,867
-Hey, Chefs.
-Hi, Ted.
64
00:03:05,867 --> 00:03:07,200
-Hi.
-Hey.
65
00:03:07,200 --> 00:03:10,700
The word is this group
means business.
Is that about right?
66
00:03:10,700 --> 00:03:12,567
-Big business.
-Absolutely.
67
00:03:12,567 --> 00:03:15,066
Okay. There will be
three rounds.
68
00:03:15,066 --> 00:03:17,967
Mandatory mystery ingredients
for each course.
69
00:03:17,967 --> 00:03:21,767
If your dish doesn't cut it
you will be chopped.
70
00:03:21,767 --> 00:03:23,166
Not today.
71
00:03:23,166 --> 00:03:26,066
What will you find
in this first basket?
72
00:03:30,367 --> 00:03:31,367
Let's check it out.
73
00:03:32,467 --> 00:03:34,100
My God.
74
00:03:34,100 --> 00:03:35,367
Oh my damn.
75
00:03:35,700 --> 00:03:37,100
[Jessica exclaims]
76
00:03:37,100 --> 00:03:39,533
[Ted] And we have
uni shooters.
77
00:03:39,767 --> 00:03:41,667
Uni shots.
78
00:03:41,667 --> 00:03:43,233
Uni indeed.
79
00:03:43,567 --> 00:03:45,667
What is that?
80
00:03:45,667 --> 00:03:48,266
Never seen it
or heard of it before.
81
00:03:48,266 --> 00:03:50,634
-What is this?
-[Ted] Mizuna.
82
00:03:51,367 --> 00:03:52,967
Arugula.
83
00:03:52,967 --> 00:03:56,166
Mizuna can be
a very bitter vegetable.
84
00:03:56,166 --> 00:03:57,734
[Ted] Rice balls.
85
00:03:59,767 --> 00:04:01,200
[Scotty] Rice balls.
86
00:04:01,200 --> 00:04:04,667
Okay, this is gonna be
interesting because
they're already cooked.
87
00:04:04,667 --> 00:04:06,667
[Ted] And fried onions.
88
00:04:06,667 --> 00:04:08,333
Fried onions.
89
00:04:09,367 --> 00:04:11,367
Guess I'm overly excited.
90
00:04:11,367 --> 00:04:12,667
It's interesting.
91
00:04:12,667 --> 00:04:15,500
[Ted] The appetizer round
is just 20 minutes.
92
00:04:15,500 --> 00:04:16,667
[whispers] Okay.
93
00:04:16,667 --> 00:04:18,166
Clock starts right now.
94
00:04:18,166 --> 00:04:20,100
-Let's go get 'em.
-[Ciaran] Let's go, let's go,
let's go, let's go.
95
00:04:20,100 --> 00:04:21,467
-[man 4] Right.
-Let's go.
96
00:04:21,467 --> 00:04:22,967
-Whoo!
-Let's go, let's go.
97
00:04:23,867 --> 00:04:27,166
Marc, you are joined by
two special guest judges.
98
00:04:27,166 --> 00:04:30,800
Restaurateur and
brand consultant,
Chef Tiffany Derry.
99
00:04:30,800 --> 00:04:34,867
And cookbook author and
James Beard Award winning
restaurateur,
100
00:04:34,867 --> 00:04:36,200
Chef Stephanie Izard.
101
00:04:36,200 --> 00:04:37,500
Welcome back to you both.
102
00:04:37,500 --> 00:04:39,467
It's so good
to have you guys here.
103
00:04:39,467 --> 00:04:41,266
-Thank you.
It's good to be here.
-Thanks. [chuckles]
104
00:04:41,266 --> 00:04:44,400
[Ted] Judges, what do you
think the challenge
of this basket is?
105
00:04:44,400 --> 00:04:47,400
It's that there's not one
clear protein or one clear
star of the plate
106
00:04:47,400 --> 00:04:49,166
that you're building
everything else around.
107
00:04:49,166 --> 00:04:53,166
Uni, of course. It's basically
the roe of the sea urchin
which, it's tricky.
108
00:04:53,166 --> 00:04:55,367
[Marc] I think, for me,
the hard part with the shooter
109
00:04:55,367 --> 00:04:57,100
is that there's so many
ingredients in there.
110
00:04:57,100 --> 00:04:58,367
You've got
the little quail egg,
111
00:04:58,367 --> 00:05:00,500
you've got the uni,
you've got the tobiko.
112
00:05:00,500 --> 00:05:02,667
The uni shooter also has
a little bit of sake in there.
113
00:05:02,667 --> 00:05:05,066
So, I guess a vinaigrette
but then you're really
114
00:05:05,066 --> 00:05:06,667
pointing your dish
in one direction.
115
00:05:07,266 --> 00:05:09,367
All right, time to get going.
116
00:05:09,367 --> 00:05:11,367
What's challenging
about this basket is how
117
00:05:11,367 --> 00:05:13,300
I'm going to be able
to tie everything together.
118
00:05:13,300 --> 00:05:15,700
So Thai food is one of my
favorite cuisines to make
119
00:05:15,700 --> 00:05:19,000
So, I'm making
a red coconut curry soup
120
00:05:19,000 --> 00:05:21,967
with an uni shot egg drop
and mizuna oil.
121
00:05:22,567 --> 00:05:24,567
While my soup is reducing
122
00:05:24,567 --> 00:05:27,100
I start on my mizuna oil.
123
00:05:27,100 --> 00:05:30,500
This oil is going to add
a little bit of bitterness
124
00:05:30,500 --> 00:05:33,567
the contrast the heat and
sweetness from the soup.
125
00:05:33,567 --> 00:05:34,567
[indistinct]
126
00:05:34,567 --> 00:05:37,100
So, it looks like Ciaran
is making a mizuna oil,
127
00:05:37,100 --> 00:05:41,467
which is an unusual use
of that ingredient's sort of
light, earthy flavor.
128
00:05:41,467 --> 00:05:42,767
So, points for creativity.
129
00:05:42,767 --> 00:05:45,000
The oil's a fun idea.
130
00:05:45,000 --> 00:05:47,266
-[Ciaran] Jessica,
how you feeling?
-[Jessica] Feeling all right.
131
00:05:47,266 --> 00:05:48,967
I think I know what I'm doing.
132
00:05:48,967 --> 00:05:50,867
Looking at
all the basket ingredients
133
00:05:50,867 --> 00:05:53,800
I see Asian-inspired.
134
00:05:53,800 --> 00:05:55,667
Jessica, what's going on
over there?
135
00:05:55,667 --> 00:05:57,767
I'm going a little
Asian-inspired...
136
00:05:57,767 --> 00:06:01,000
-Oh!
-...Doing some fried onion
rice cakes
137
00:06:01,000 --> 00:06:03,266
and doing a bang bang sauce.
138
00:06:03,266 --> 00:06:04,967
Okay. Sounds great.
139
00:06:04,967 --> 00:06:07,200
[Jessica] For my rice cake,
I'm gonna try to
140
00:06:07,200 --> 00:06:09,300
add a little bit of moisture
back into it
141
00:06:09,300 --> 00:06:13,500
by adding some egg, scallions,
and then I dice an onion.
142
00:06:13,500 --> 00:06:16,200
I'm also gonna hand smash
my fried onions
143
00:06:16,200 --> 00:06:18,967
and use it as a coating
for the rice cake.
144
00:06:18,967 --> 00:06:21,500
For my bang bang sauce
I'm mixing together
145
00:06:21,500 --> 00:06:23,700
mayo, sriracha,
146
00:06:23,700 --> 00:06:26,533
soy sauce and some of the
liquid from the uni shooter.
147
00:06:27,266 --> 00:06:29,200
I'm here to compete
on Chopped
148
00:06:29,200 --> 00:06:34,467
to show support for all of my
lady veterans out there
149
00:06:34,467 --> 00:06:36,700
that are struggling with PTSD.
150
00:06:36,700 --> 00:06:40,000
When I started
cooking in the kitchen
it became my safe space,
151
00:06:40,000 --> 00:06:41,800
and my light
at the end of a tunnel.
152
00:06:41,800 --> 00:06:45,100
So, I hope that
they can find something.
153
00:06:45,100 --> 00:06:48,567
So, they have rice balls which
are also known as a arancini.
154
00:06:48,567 --> 00:06:51,567
Going to Italy
or actually Sicily
to be specific.
155
00:06:51,567 --> 00:06:54,467
It is rice.
You typically have cheese.
156
00:06:54,467 --> 00:06:57,100
Sometimes people put
a meat sauce.
157
00:06:57,100 --> 00:06:59,100
You can put whatever filling
that you wanna do.
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00:06:59,100 --> 00:07:01,367
[Stephanie] Yeah, hopefully,
the rice that's in there
isn't cooked too long.
159
00:07:01,367 --> 00:07:03,867
so if you go to bring
a second cook to it,
that's the tricky bit is
160
00:07:03,867 --> 00:07:06,333
-now you're gonna end up with
overcooked rice, possibly.
-[Tiffany] Sure.
161
00:07:07,400 --> 00:07:09,166
[whispers] Okay, okay.
162
00:07:09,166 --> 00:07:11,600
This basket is so hard.
163
00:07:11,600 --> 00:07:14,667
The problem with rice balls,
they're already cooked.
164
00:07:14,667 --> 00:07:18,000
So, they're going to be mushy.
165
00:07:18,000 --> 00:07:22,400
The uni shooter
is definitely leading me
into a Asian direction.
166
00:07:22,400 --> 00:07:27,166
I'm making an Asian-inspired
fried onion rice cake
167
00:07:27,166 --> 00:07:30,467
with a miso glaze
and uni garnish.
168
00:07:33,000 --> 00:07:37,667
I make the miso glaze with
some of the juice
from the uni shooter
169
00:07:37,667 --> 00:07:40,166
as well as some sriracha.
170
00:07:42,367 --> 00:07:44,600
Right now
I'm a little bit flustered
171
00:07:44,600 --> 00:07:46,467
because I'm trying to
figure out exactly what path
172
00:07:46,467 --> 00:07:47,834
to take
with these ingredients.
173
00:07:47,834 --> 00:07:50,767
I think I can use the mizuna
to kind of help brighten up
the dish.
174
00:07:50,767 --> 00:07:53,000
To kind of balance
the richness of the uni.
175
00:07:53,000 --> 00:07:56,600
I'm making a citrus, uni salad
with a tomatillo dressing.
176
00:07:56,600 --> 00:07:58,800
So, to make my dressing
I've got some tomatillos,
177
00:07:58,800 --> 00:08:01,000
I've got some onions,
some garlic,
178
00:08:01,000 --> 00:08:03,667
and I throw it all in the oven
to kinda get it nice
and roasty.
179
00:08:03,667 --> 00:08:06,266
I would describe my style
of cooking as eclectic.
180
00:08:06,266 --> 00:08:09,700
I'm not classically trained
so I'm always looking for
new ideas,
181
00:08:09,700 --> 00:08:12,433
new things when I cook,
new technique I've tried
to implement it.
182
00:08:14,567 --> 00:08:18,100
All right, chefs,
you've got 10 minutes.
183
00:08:18,100 --> 00:08:22,200
With the fried onions,
I know I want to incorporate
them as a crunchy component.
184
00:08:22,200 --> 00:08:25,567
And I know that
I don't want to just serve
these fried onions alone.
185
00:08:25,567 --> 00:08:29,000
So, I run to the pantry,
I grab wonton wrappers
186
00:08:29,000 --> 00:08:30,934
and I go straight
to the fryer.
187
00:08:31,667 --> 00:08:33,100
The pressure is intense.
188
00:08:33,100 --> 00:08:34,266
Coming down.
189
00:08:34,266 --> 00:08:36,600
I feel like I'm running
around in circles.
190
00:08:36,600 --> 00:08:38,567
[chuckles] Losing my apron.
191
00:08:38,567 --> 00:08:39,867
[Tiffany] Let it go.
Let it go.
192
00:08:41,000 --> 00:08:42,100
[Jessica] Coming down, behind.
193
00:08:42,100 --> 00:08:44,400
I wanna use the uni
on top of my rice cakes,
194
00:08:44,400 --> 00:08:46,000
so I'm gonna
strain out the shooter
195
00:08:46,000 --> 00:08:48,367
and I set the uni aside
for plating.
196
00:08:48,367 --> 00:08:50,266
I'm feeling confident
this round.
197
00:08:50,266 --> 00:08:52,400
Right behind. Right behind.
198
00:08:52,400 --> 00:08:55,300
I've got all my components
and I think they're
199
00:08:55,300 --> 00:08:56,834
meshing well together.
200
00:08:58,900 --> 00:09:00,467
[Oakason] I flip my rice cakes
201
00:09:00,467 --> 00:09:03,467
and they have a nice,
brown sear.
202
00:09:03,467 --> 00:09:07,467
I have three
basket ingredients
in these rice cakes.
203
00:09:07,467 --> 00:09:08,400
[softly] Okay.
204
00:09:08,400 --> 00:09:10,600
The clock is moving so fast.
205
00:09:10,600 --> 00:09:12,667
I just wanna get
the ingredients on the plate.
206
00:09:14,867 --> 00:09:17,300
[Scotty] So as a
cookbook author and
a recipe developer
207
00:09:17,300 --> 00:09:19,200
I'm used to
making ingredients,
208
00:09:19,200 --> 00:09:21,467
taking them over and over
and over again
209
00:09:21,467 --> 00:09:24,333
and making sure it's correct
and not just going by the
seat of your pants.
210
00:09:25,967 --> 00:09:29,967
So, you guys,
Scotty's not touched any
of his basket ingredients yet.
211
00:09:29,967 --> 00:09:31,867
[Scotty] You know,
at this point I've got
the dressing
212
00:09:31,867 --> 00:09:33,367
ready for the salad but...
213
00:09:33,367 --> 00:09:35,667
Don't forget all the
basket ingredients, guys.
214
00:09:35,667 --> 00:09:37,266
Oh, boy.
215
00:09:37,266 --> 00:09:39,800
None of the ingredients
have been addressed yet,
so I'm kind of freaking out.
216
00:09:39,800 --> 00:09:41,367
At this point,
you're telling me there's not
217
00:09:41,367 --> 00:09:43,600
-been one thing touched?
-There's not. Look.
No ball touched.
218
00:09:43,600 --> 00:09:45,567
[Tiffany] He has to
figure it out, refocus
219
00:09:45,567 --> 00:09:46,867
and... and make it happen.
220
00:09:46,867 --> 00:09:48,300
5 minutes left here, chefs.
221
00:09:48,300 --> 00:09:49,767
[Scotty] The clock is...
222
00:09:49,767 --> 00:09:52,634
is about to expire and
I'm really feeling
the pressure.
223
00:09:55,200 --> 00:09:56,934
[clock ticking]
224
00:10:02,266 --> 00:10:03,400
Oh, boy.
225
00:10:03,400 --> 00:10:07,266
Scotty has not even touched
any of his basket ingredients.
226
00:10:07,266 --> 00:10:09,700
[Scotty] At this point
I'm worried I'm spending
too much time on the dressing
227
00:10:09,700 --> 00:10:12,567
and not enough time on
the other items in the basket.
228
00:10:12,567 --> 00:10:15,166
So what I decided to do
was to take the uni out
229
00:10:15,166 --> 00:10:16,600
and add it to the salad.
230
00:10:16,600 --> 00:10:18,367
All of the rice balls
are still sitting there.
231
00:10:18,367 --> 00:10:20,266
[Scotty] I'm hoping to use
the rice balls as a sort of
a crouton
232
00:10:20,266 --> 00:10:22,467
but then, I wanna top my salad
with the fried onions
233
00:10:22,467 --> 00:10:24,166
and the mizuna
to add extra texture.
234
00:10:24,166 --> 00:10:25,834
So, I'm feeling pretty
confident about these.
235
00:10:27,700 --> 00:10:30,867
[Jessica] For my mizuna salad,
I'm keeping it simple.
236
00:10:30,867 --> 00:10:32,967
I'm just gonna add
some lemon juice,
237
00:10:32,967 --> 00:10:35,000
olive oil and salt and pepper.
238
00:10:35,000 --> 00:10:38,634
Adding fried onions
to my mizuna salad
is gonna add texture.
239
00:10:40,367 --> 00:10:42,500
[Ciaran] I'm adding
the rice balls to my
soup because
240
00:10:42,500 --> 00:10:45,867
they're gonna act really well
as a thickener.
241
00:10:47,367 --> 00:10:51,066
Oh, we're less than 2 minutes.
If you're not plating
you're in trouble right now.
242
00:10:52,266 --> 00:10:54,867
[Oakason] I drizzle some
miso glaze on my plate
243
00:10:54,867 --> 00:10:56,800
and then add the rice cake.
244
00:10:56,800 --> 00:11:00,367
To complete my appetizer
I add the uni on top
245
00:11:00,367 --> 00:11:02,133
as well as some chives.
246
00:11:03,667 --> 00:11:05,266
[Tiffany] 45 seconds.
247
00:11:05,266 --> 00:11:06,867
All four ingredients
on the plate.
248
00:11:06,867 --> 00:11:09,066
[Scotty] At this point,
uh, I'm really feeling
the pressure.
249
00:11:09,066 --> 00:11:11,900
I'm starting to realize
I haven't really transformed
the ingredients much
250
00:11:11,900 --> 00:11:14,767
but I still have to make sure
I get everything on the plate.
251
00:11:14,767 --> 00:11:17,100
[Ted] All right,
let's get those plates
polished up, chefs.
252
00:11:17,100 --> 00:11:18,166
I'm shaking.
253
00:11:18,166 --> 00:11:21,367
-[Ted] Ten, nine, eight...
-You got it, guys.
254
00:11:21,367 --> 00:11:23,400
...seven, six...
255
00:11:23,400 --> 00:11:25,467
-[Tiffany] Let's go.
-...five, four,
256
00:11:25,467 --> 00:11:28,333
three, two, one...
257
00:11:29,066 --> 00:11:30,567
Time's up. That's it.
258
00:11:30,567 --> 00:11:32,066
[all cheering]
259
00:11:32,066 --> 00:11:34,500
[Marc] Oh, boy.
I think he got it all on.
260
00:11:34,500 --> 00:11:37,100
Just couldn't get all my
ingredients to meld together.
261
00:11:37,100 --> 00:11:39,600
I was like,
I had ideas in my head
and they were going
262
00:11:39,600 --> 00:11:41,333
separate directions
at the wrong time.
263
00:11:46,166 --> 00:11:49,300
[Oakason] Jessica,
it looks like she also made
a rice cake
264
00:11:49,300 --> 00:11:50,500
so I am worried.
265
00:11:50,500 --> 00:11:51,533
[sighs]
266
00:11:59,367 --> 00:12:02,100
Chefs, you've arrived
at the chopping block.
267
00:12:02,100 --> 00:12:04,667
Inside your appetizer basket
you found
268
00:12:04,667 --> 00:12:06,667
uni shooters,
269
00:12:06,667 --> 00:12:08,333
mizuna,
270
00:12:08,700 --> 00:12:10,367
rice balls,
271
00:12:10,367 --> 00:12:12,333
and fried onions.
272
00:12:13,667 --> 00:12:15,300
Chef Ciaran,
what did you make?
273
00:12:15,300 --> 00:12:17,367
So, chefs, what I have for you
is a
274
00:12:17,367 --> 00:12:20,500
Thai-inspired
red coconut curry soup
275
00:12:20,500 --> 00:12:23,600
with a uni shot egg drop
276
00:12:23,600 --> 00:12:25,433
and a mizuna oil.
277
00:12:27,900 --> 00:12:29,867
I love the taste
of the crispy onions on top.
278
00:12:29,867 --> 00:12:33,500
-Each time you get a bite
of that texture it's so nice.
-Thank you.
279
00:12:33,500 --> 00:12:36,300
The only thing I would say is
having the quail egg as the,
280
00:12:36,300 --> 00:12:38,000
um, the ribbons that are
supposed to be in the soup
281
00:12:38,000 --> 00:12:40,867
it works a lot better
when you have a brothy soup
for egg drop but
282
00:12:40,867 --> 00:12:43,867
I wish you had added
just some richness in there
and just wish that I could
283
00:12:43,867 --> 00:12:45,233
detect that a little bit more.
284
00:12:46,166 --> 00:12:48,500
So, Ciaran, I think
you really did a great job of
285
00:12:48,500 --> 00:12:50,667
bringing all of the
ingredients together.
286
00:12:50,667 --> 00:12:52,900
You brought in minimal things.
I liked the red curry,
287
00:12:52,900 --> 00:12:54,800
I love the spice,
I love the sweetness.
288
00:12:54,800 --> 00:12:56,567
I think it's a
very balanced dish
289
00:12:56,567 --> 00:13:00,066
and I think using
the rice balls as a thickener
290
00:13:00,066 --> 00:13:02,800
-it was a really
smart way to cook.
-[Ciaran] Thank you, Chef.
291
00:13:02,800 --> 00:13:05,967
I see why you used the mizuna
the way you did.
292
00:13:05,967 --> 00:13:08,266
-Mizuna oil doesn't, you know,
doesn't have much flavor...
-[Ciaran] Yeah.
293
00:13:08,266 --> 00:13:10,934
...but you used it for,
you know, for presentation.
294
00:13:11,900 --> 00:13:13,567
Next up, Chef Oakason.
295
00:13:13,567 --> 00:13:16,000
I prepared for you
an Asian-inspired
296
00:13:16,000 --> 00:13:19,800
French onion rice cake
with a miso glaze,
297
00:13:19,800 --> 00:13:21,567
garnished with uni.
298
00:13:21,567 --> 00:13:23,266
And where do you work?
299
00:13:23,266 --> 00:13:28,400
I am chef and owner
of a company named
Sweet Savory Miami.
300
00:13:28,400 --> 00:13:30,100
It's a private chef service
301
00:13:30,100 --> 00:13:34,667
that predominantly
provides nutrition to
professional athletes.
302
00:13:34,667 --> 00:13:38,467
I have about
52 NBA clients and--
303
00:13:38,467 --> 00:13:39,700
-52?
-Wow.
304
00:13:39,700 --> 00:13:42,266
-You're making meals for--
-Yeah, and 32 NFL.
305
00:13:42,266 --> 00:13:44,734
And it's so much fun.
306
00:13:45,467 --> 00:13:47,166
I like it. It's simple.
I think that
307
00:13:47,166 --> 00:13:50,567
the rice cake on the inside
maybe could have a little bit
more flavor incorporated.
308
00:13:50,567 --> 00:13:52,367
I think it's nice
that you decided to put
309
00:13:52,367 --> 00:13:54,867
the fried onions inside
to incorporate that flavor
310
00:13:54,867 --> 00:13:57,200
But on the inside
of the rice ball
it's a little bit dried out
311
00:13:57,200 --> 00:13:58,300
because it was
already rice cooked
312
00:13:58,300 --> 00:13:59,867
-and then you cooked it again.
-Right. Yeah.
313
00:14:00,800 --> 00:14:04,166
Oakason, I think this is
a very good cake itself
314
00:14:04,166 --> 00:14:06,300
with the flavors of the sauce.
315
00:14:06,300 --> 00:14:08,667
I find your sauce
to be a bit strong, though.
316
00:14:08,667 --> 00:14:11,000
I feel like you
missed one area
317
00:14:11,000 --> 00:14:13,200
to be able to add
some freshness to the plate
318
00:14:13,200 --> 00:14:16,667
and perhaps, if we had
the freshness it wouldn't feel
so overpowering.
319
00:14:16,667 --> 00:14:17,767
Right. Thank you.
320
00:14:19,000 --> 00:14:21,667
You also used the uni from
the shot on top as a garnish.
321
00:14:21,667 --> 00:14:22,600
-Yes.
-[Marc] Yeah.
322
00:14:22,600 --> 00:14:24,367
And I thought
that was the best bite.
323
00:14:24,367 --> 00:14:26,500
I have to agree.
It's a good start
324
00:14:26,500 --> 00:14:28,967
but I think it needs
some acidity.
325
00:14:28,967 --> 00:14:32,266
I think you... A little salad
on this plate would've gone
a long way.
326
00:14:32,767 --> 00:14:34,000
Next up, Chef Jessica.
327
00:14:34,000 --> 00:14:37,700
Today I have for you
a bang bang uni rice cake
328
00:14:37,700 --> 00:14:39,867
with a fresh mizuna salad.
329
00:14:42,467 --> 00:14:45,000
I see a big piece
of onion in here.
What else is in the cake?
330
00:14:45,000 --> 00:14:48,567
A yellow onion
and green onion
and egg
331
00:14:48,567 --> 00:14:50,567
to help remoisten.
332
00:14:50,567 --> 00:14:53,000
So, it's odd when we get
two dishes that are very
333
00:14:53,000 --> 00:14:54,100
-similar, obviously...
-Yeah.
334
00:14:54,100 --> 00:14:55,967
...'cause you end up
comparing them a lot but
335
00:14:55,967 --> 00:14:57,367
I like the sauce underneath.
336
00:14:57,367 --> 00:15:00,567
I think it...
it complements the rice cake.
337
00:15:00,567 --> 00:15:03,266
-The rice cake
is still dense as well...
-Mmm-hmm.
338
00:15:03,266 --> 00:15:06,567
...but I do appreciate
the mizuna salad on the side,
which is
339
00:15:06,567 --> 00:15:09,166
-a little bit of relief.
-Thank you.
340
00:15:09,166 --> 00:15:12,200
Yeah, this is a very well
seasoned dish, Jessica.
341
00:15:12,200 --> 00:15:15,400
I like the use of the onion
and green onion
342
00:15:15,400 --> 00:15:17,000
and kinda
mimicking each other,
343
00:15:17,000 --> 00:15:20,900
they... one is more fresh
and one is more,
you know, lingering.
344
00:15:20,900 --> 00:15:23,600
So, even though
the cake itself is
definitely dense
345
00:15:23,600 --> 00:15:25,867
but I think
you gave us some relief
346
00:15:25,867 --> 00:15:28,266
-with the salad.
-Thank you.
347
00:15:28,266 --> 00:15:30,567
Jessica, I think there's some
really great things
going on in the plate.
348
00:15:30,567 --> 00:15:33,300
The texture of the rice cake
is a little bit challenging.
349
00:15:33,300 --> 00:15:35,867
Putting in some fresh onions,
you just would wanna go
little bit smaller
350
00:15:35,867 --> 00:15:38,367
because getting that
kind of big piece,
it's a weird, um,
351
00:15:38,367 --> 00:15:41,266
texture and just kinda
gives you a little bit too
much onion all at once.
352
00:15:41,266 --> 00:15:42,734
Right. Thank you.
353
00:15:43,767 --> 00:15:45,266
And finally, Chef Scotty.
354
00:15:45,266 --> 00:15:48,867
I have a citrus,
uni salad with a
roasted tomatillo dressing.
355
00:15:50,200 --> 00:15:52,166
How did that round
go for you, Chef?
356
00:15:52,166 --> 00:15:55,166
We... we were watching
and I think at the
357
00:15:55,166 --> 00:15:58,800
halfway mark
you hadn't touched any of
the actual basket ingredients.
358
00:15:58,800 --> 00:16:00,767
Ah, I just got flustered.
I was trying to go
359
00:16:00,767 --> 00:16:02,667
seven different directions
at one time and
360
00:16:02,667 --> 00:16:05,100
I couldn't figure out
which road to go down
361
00:16:05,100 --> 00:16:07,867
and wound up going down
none of them, basically.
362
00:16:07,867 --> 00:16:09,367
All right, well,
let's talk about the food.
363
00:16:09,367 --> 00:16:11,266
The dish itself it's fine,
right?
364
00:16:11,266 --> 00:16:13,300
You made a vinaigrette,
had some flavor,
365
00:16:13,300 --> 00:16:15,266
you had
the Granny Smith apples.
366
00:16:15,266 --> 00:16:19,066
But when we're looking
for a complete dish
367
00:16:19,066 --> 00:16:20,667
we wanna see transformation.
368
00:16:20,667 --> 00:16:24,266
I saw the rice balls
just in the saute pan
by themselves and
369
00:16:24,266 --> 00:16:27,967
-I just think you
could've done so much more.
-I agree.
370
00:16:27,967 --> 00:16:29,700
I think there is a couple
of things where you can tell
371
00:16:29,700 --> 00:16:32,467
there would've been
a good idea there if you
had let it, kind of, go.
372
00:16:32,467 --> 00:16:35,367
Bringing in the apple
to go with the richness
of the rice cake,
373
00:16:35,367 --> 00:16:37,667
you've got the acidity that
you were trying to work in.
374
00:16:37,667 --> 00:16:39,166
The dressing
with the tomatillos,
375
00:16:39,166 --> 00:16:42,100
again that brightness
with the rice cake could've
worked in some ways.
376
00:16:42,100 --> 00:16:44,967
It seems that
you let the stress,
kind of, take over.
377
00:16:45,967 --> 00:16:47,467
Okay, thank you, chefs.
378
00:16:48,767 --> 00:16:52,100
Right now I'm feeling
dejected, disappointed,
379
00:16:52,100 --> 00:16:53,567
uh, but still optimistic.
380
00:16:53,567 --> 00:16:56,300
The problem was
I just couldn't get
in the right direction.
381
00:16:56,300 --> 00:16:59,000
[Oakason] The amount of time
that was so short.
382
00:16:59,000 --> 00:17:01,667
It was really hard to execute
everything I wanted to do.
383
00:17:01,667 --> 00:17:05,233
I should've added
some nice greeneries,
some freshness.
384
00:17:17,900 --> 00:17:20,934
Whose dish
is on the chopping block?
385
00:17:31,600 --> 00:17:34,667
Chef Scotty,
you've been chopped. Judges.
386
00:17:34,667 --> 00:17:39,100
Scotty, none of the four
basket ingredients
were transformed.
387
00:17:39,100 --> 00:17:41,567
The rice balls
were simply pan fried,
388
00:17:41,567 --> 00:17:43,834
nothing else done to them
and put on the plate.
389
00:17:45,166 --> 00:17:47,367
And so, we had to chop you.
390
00:17:47,367 --> 00:17:49,433
-Quite understandable.
-Thank you, Chef.
391
00:17:52,367 --> 00:17:54,367
I think the basket
definitely threw me.
392
00:17:54,367 --> 00:17:56,700
I did not follow
the task at hand and
393
00:17:56,700 --> 00:17:58,166
that's the result of it.
394
00:18:01,166 --> 00:18:03,867
[Ted] Chef Oakason,
Chef Ciaran, Chef Jessica,
395
00:18:03,867 --> 00:18:06,767
now, things get real.
Entree baskets.
396
00:18:12,867 --> 00:18:14,166
Let's check it out.
397
00:18:16,300 --> 00:18:17,367
Wow.
398
00:18:17,367 --> 00:18:19,767
[Ted] And can you make
magnificent main dishes
399
00:18:19,767 --> 00:18:21,667
with cream of mushroom soup?
400
00:18:21,667 --> 00:18:23,166
Mushroom soup.
401
00:18:23,867 --> 00:18:25,600
The mushroom soup is weird.
402
00:18:25,600 --> 00:18:28,066
It's congealed. It has...
403
00:18:28,066 --> 00:18:29,700
a grotesque texture.
404
00:18:29,700 --> 00:18:31,066
[Ted] Cone cabbage.
405
00:18:31,066 --> 00:18:32,667
Big old cabbage.
406
00:18:32,667 --> 00:18:34,900
Okay. I feel okay about that.
407
00:18:34,900 --> 00:18:37,767
-[Ted] A banh mi.
-Ooh, a banh mi.
408
00:18:38,800 --> 00:18:41,467
I've had so many banh mis
in my life
409
00:18:41,467 --> 00:18:45,367
but to repurpose them
and put them in a dish
will be very hard.
410
00:18:45,367 --> 00:18:47,867
-[Ted] And Dover fillets.
-Dover fillet.
411
00:18:49,066 --> 00:18:50,700
Very eclectic.
412
00:18:50,700 --> 00:18:51,834
[Ted] 30 minutes.
413
00:18:52,266 --> 00:18:53,700
Very interesting.
414
00:18:53,700 --> 00:18:55,100
Clock starts now.
415
00:18:55,100 --> 00:18:57,033
-All right, let's go get 'em.
-Whoo!
416
00:19:02,266 --> 00:19:05,400
[Jessica] I am feeling
a little bit more nervous
this round.
417
00:19:05,400 --> 00:19:07,900
Entree is something
that's a lot bigger
418
00:19:07,900 --> 00:19:11,400
but being an engineer
maybe, definitely
419
00:19:11,400 --> 00:19:13,367
made me more organized
420
00:19:13,367 --> 00:19:16,133
and better at holding
my composure.
421
00:19:17,200 --> 00:19:19,567
So, I just wanna
keep it simple.
422
00:19:19,567 --> 00:19:21,900
I'm making banh mi breaded
dover sole
423
00:19:21,900 --> 00:19:24,200
with a mushroom cream sauce.
424
00:19:24,200 --> 00:19:26,000
For my mushroom cream sauce
425
00:19:26,000 --> 00:19:29,066
I'm gonna dice an onion,
mince up some garlic,
426
00:19:29,066 --> 00:19:33,367
add some fresh thyme,
some chicken stock and
heavy cream.
427
00:19:33,367 --> 00:19:35,300
I'm gonna add
a little bit of soy sauce
428
00:19:35,300 --> 00:19:37,266
to add a little more
umami flavor.
429
00:19:38,166 --> 00:19:40,767
Judges, the Dover fillets
which are Dover sole
430
00:19:40,767 --> 00:19:42,900
are a sweet and mild fish.
431
00:19:42,900 --> 00:19:44,567
Is that a good thing
in this basket?
432
00:19:44,567 --> 00:19:48,066
[Stephanie] I think it's such
a... a simple fish that you
don't wanna overpower.
433
00:19:48,066 --> 00:19:50,066
It's not only about
delicate flavors
434
00:19:50,066 --> 00:19:52,166
but it is delicate
in the touch.
435
00:19:52,166 --> 00:19:53,367
You're not gonna be
grilling it.
436
00:19:53,367 --> 00:19:55,100
[Stephanie] I'm just excited
about the banh mi, I mean,
437
00:19:55,100 --> 00:19:56,600
you have beautiful
crackly bread,
438
00:19:56,600 --> 00:19:59,567
you have your pate
that's smeared on the bottom,
439
00:19:59,567 --> 00:20:02,667
pickles on top,
crispy sort of
ground pork in it.
440
00:20:02,667 --> 00:20:04,767
-Just so many layers
of flavor going in.
-Yeah.
441
00:20:06,400 --> 00:20:09,200
[Ciaran] I know Dover sole
is really delicate
442
00:20:09,200 --> 00:20:11,166
and it can overcook
in a second.
443
00:20:11,166 --> 00:20:14,867
I'm waiting to cook my fish
because these fillets
are so thin
444
00:20:14,867 --> 00:20:17,567
that I know
if cook them too early,
they're gonna dry out.
445
00:20:17,567 --> 00:20:22,000
For my entree I'm making
a butter-basted Dover sole
446
00:20:22,000 --> 00:20:24,266
with a charred cone cabbage,
447
00:20:24,266 --> 00:20:29,100
a pickled carrot puree
and a mushroom tarragon sauce.
448
00:20:29,100 --> 00:20:31,367
Definitely more conscious
about the time this round.
449
00:20:31,367 --> 00:20:33,467
I'm choosing to make
a pickled puree
450
00:20:33,467 --> 00:20:36,367
from the pickled carrots
and radish off the top
of the banh mi.
451
00:20:36,367 --> 00:20:40,967
And then,
I'm also using the baguette
for a crumb.
452
00:20:40,967 --> 00:20:43,800
I own Glenmere Farm
with my mom.
453
00:20:43,800 --> 00:20:47,467
Like so many chefs,
I got laid off
during the pandemic.
454
00:20:47,467 --> 00:20:50,066
It actually turned
into a blessing because
I was able to
455
00:20:50,066 --> 00:20:53,033
prioritize myself
and my family and
buy the farm.
456
00:20:54,400 --> 00:20:56,100
Oakason, how is it
going down there...
457
00:20:56,100 --> 00:20:57,900
-[Oakason] I'm good.
-...and what are you
making us?
458
00:20:57,900 --> 00:21:00,867
-[Oakason] I'm kind of going
a southern route, um...
-Southern?
459
00:21:00,867 --> 00:21:03,800
...in a sense. I'm doing
a polenta with cheese
460
00:21:03,800 --> 00:21:06,000
with a touch of the mushroom
461
00:21:06,000 --> 00:21:10,266
and a light, corn meal-crusted
style Dover sole.
462
00:21:10,266 --> 00:21:13,667
I'm excited 'cause last round
we had, like, two of almost
the same dish
463
00:21:13,667 --> 00:21:17,200
-and now, these are three
very different directions.
-Yeah.
464
00:21:17,200 --> 00:21:20,467
[Oakason] Because the
Dover sole fillet is so flaky
and delicate
465
00:21:20,467 --> 00:21:22,767
I wanted to add
a nice crunch factor
466
00:21:22,767 --> 00:21:26,767
which is the reason why
I decided to pan fry it
with a corn meal flour.
467
00:21:28,000 --> 00:21:29,834
15 minutes left, guys.
468
00:21:33,400 --> 00:21:35,066
Jessica, how you lookin'?
469
00:21:35,066 --> 00:21:36,667
I'm doing all right.
470
00:21:36,667 --> 00:21:38,667
I'm trying to first
strategically think
471
00:21:38,667 --> 00:21:40,300
of how to include
all the ingredients
472
00:21:40,300 --> 00:21:42,767
without just throwing 'em
on the plate.
473
00:21:42,767 --> 00:21:45,867
I'm looking at
my mushroom sauce
and my breaded Dover
474
00:21:45,867 --> 00:21:47,600
and I decide that I'm gonna
go a German route.
475
00:21:47,600 --> 00:21:51,767
I'm gonna hard sear
my cabbage down,
add onions, fresh garlic,
476
00:21:51,767 --> 00:21:54,166
and red wine vinegar.
477
00:21:54,166 --> 00:21:56,867
I, I mean,
I love cooked cabbage,
I love raw cabbage.
478
00:21:56,867 --> 00:22:00,867
I think here, you know,
the cone cabbage itself
is an interesting thing,
479
00:22:00,867 --> 00:22:02,667
but it doesn't have
a difference in flavor.
480
00:22:02,667 --> 00:22:04,667
If you were gonna go
a slaw route,
481
00:22:04,667 --> 00:22:07,066
you could take a little bit
of the herbs and the pickles
482
00:22:07,066 --> 00:22:11,266
from the banh mi and have
that a part of your slaw.
483
00:22:11,266 --> 00:22:13,266
All right, chefs,
you've got 10 minutes.
484
00:22:13,266 --> 00:22:16,800
[Ciaran]
So, I take the cone cabbage
and I quarter it into wedges,
485
00:22:16,800 --> 00:22:19,367
and I get that in my pan
really, really hot,
486
00:22:19,367 --> 00:22:20,867
so I can get that char
on the exterior.
487
00:22:20,867 --> 00:22:22,467
-Then I start
on my mushroom sauce.
-[sizzling]
488
00:22:22,467 --> 00:22:26,600
[Ciaran] Shallots, butter,
garlic, and I bring in fresh
mushrooms also.
489
00:22:26,600 --> 00:22:28,700
And then I deglaze
with white wine.
490
00:22:28,700 --> 00:22:30,166
It's time for the fish.
491
00:22:30,166 --> 00:22:33,500
I grew up
watching Food Network,
grew up watching Chopped,
492
00:22:33,500 --> 00:22:35,367
never would've thought
I'd be here today.
493
00:22:35,367 --> 00:22:38,667
But the stress
is through the roof.
494
00:22:39,367 --> 00:22:41,767
Ciaran,
did you skin your fish.
495
00:22:41,767 --> 00:22:44,367
-I did not.
-[Tiffany] Okay.
496
00:22:44,367 --> 00:22:46,367
-He's like, "uh-oh."
-Now he's like,
"Uh-oh, should I...
497
00:22:46,367 --> 00:22:47,367
Was I supposed to?"
498
00:22:47,367 --> 00:22:50,100
[laughing] Are you
giving me hints?
499
00:22:50,100 --> 00:22:51,767
Classically on Dover sole,
500
00:22:51,767 --> 00:22:53,400
it's peeled off,
it's very chewy.
501
00:22:53,400 --> 00:22:55,500
It's not something
that you really wanna eat.
502
00:22:55,500 --> 00:22:57,767
[Ted] Less than five minutes
left here, chefs.
503
00:23:02,100 --> 00:23:06,000
[Oakason] I taste the banh mi
and I immediately realize
that this
504
00:23:06,000 --> 00:23:08,900
ground pork has
such a beautiful flavor,
505
00:23:08,900 --> 00:23:12,500
and it would go perfect
in a succotash.
506
00:23:12,500 --> 00:23:14,767
I use some chopped
portobello mushrooms,
507
00:23:14,767 --> 00:23:19,367
red and orange bell pepper,
and the cone cabbage,
508
00:23:19,367 --> 00:23:20,834
and the pork from the banh mi.
509
00:23:23,166 --> 00:23:25,000
I cook for some celebrities,
510
00:23:25,000 --> 00:23:28,667
um, some amazing, uh,
hip-hop artists,
511
00:23:28,667 --> 00:23:30,100
some actors.
512
00:23:30,100 --> 00:23:32,567
It's hard to manage
all of them,
513
00:23:32,567 --> 00:23:34,266
they're very high demand.
514
00:23:34,266 --> 00:23:40,000
However, I have
a very strong team
and we make it happen.
515
00:23:40,000 --> 00:23:43,100
-All right, coming up on
the two-minute warning here.
-Oh, two minutes.
516
00:23:43,100 --> 00:23:44,300
I hope everyone's plating.
517
00:23:44,300 --> 00:23:46,133
[Ted] Two-minute warning here,
chefs!
518
00:23:49,567 --> 00:23:51,166
-Can I take some mushrooms?
-[Ciaran] Yeah, go for it.
519
00:23:51,166 --> 00:23:53,767
[Jessica] I wanna do a garnish
of seared mushroom
520
00:23:53,767 --> 00:23:56,600
so that you kind of know
mushroom is in the dish
521
00:23:56,600 --> 00:23:58,967
with the cream of mushroom
soup.
522
00:23:58,967 --> 00:24:00,667
[Ted] Final minute
of the round, chefs!
523
00:24:00,667 --> 00:24:03,567
[Ciaran chuckles] Jessica
seems to be calm,
524
00:24:03,567 --> 00:24:05,166
as cool as a cucumber.
525
00:24:05,166 --> 00:24:07,600
I'm looking at Oakason,
I'm a little worried
about her.
526
00:24:07,600 --> 00:24:10,000
I've watched Chopped
for a very long time.
527
00:24:10,000 --> 00:24:12,567
Polenta is rarely successful
in the Chopped kitchen.
528
00:24:12,567 --> 00:24:14,867
[Ted] All right,
let's get those plates
polished up, chefs.
529
00:24:14,867 --> 00:24:17,266
-Let's go!
-[Ted] Ten, nine,
530
00:24:17,266 --> 00:24:19,066
-eight, seven...
-You gotta plate now.
531
00:24:19,066 --> 00:24:22,367
...six, five, four,
532
00:24:22,367 --> 00:24:25,634
three, two, one.
533
00:24:26,367 --> 00:24:28,667
-Time's up!
-[applause]
534
00:24:28,667 --> 00:24:32,033
-All right!
-[applause continues]
535
00:24:35,667 --> 00:24:37,867
[Oakason] Wow, even though
it was 10 more minutes,
536
00:24:37,867 --> 00:24:40,166
that round was so intense.
537
00:24:40,166 --> 00:24:42,100
I just wish I had
a couple more minutes
538
00:24:42,100 --> 00:24:43,667
to put a little bit of citrus
on top,
539
00:24:43,667 --> 00:24:46,266
but let's see
what the judges say.
540
00:24:47,667 --> 00:24:49,467
[clock ticking]
541
00:24:53,767 --> 00:24:55,266
Chefs, in your entree basket,
542
00:24:55,266 --> 00:24:57,266
you found
cream of mushroom soup,
543
00:24:57,266 --> 00:25:02,867
cone cabbage, a banh mi,
and Dover sole fillets.
544
00:25:02,867 --> 00:25:05,066
Chef Jessica, please tell us
about your dish.
545
00:25:05,066 --> 00:25:08,600
I have a pan-seared
Dover sole,
546
00:25:08,600 --> 00:25:10,567
a sauteed cabbage,
547
00:25:10,567 --> 00:25:13,233
and a mushroom sauce
at the bottom.
548
00:25:15,100 --> 00:25:17,900
Usually on Dover sole,
you should take the skin off.
549
00:25:17,900 --> 00:25:19,867
But it's just a,
it's a little bit tough,
550
00:25:19,867 --> 00:25:21,467
it's a little bit gelatinous.
551
00:25:22,867 --> 00:25:24,867
None, none of you did
think of taking the skin off.
552
00:25:24,867 --> 00:25:28,000
[laughs] Good to know.
553
00:25:28,000 --> 00:25:29,767
I mean, I think when you eat
your fish, Jessica,
554
00:25:29,767 --> 00:25:31,266
I think because you did
that breading
555
00:25:31,266 --> 00:25:33,300
that the skin is fine,
it's not,
556
00:25:33,300 --> 00:25:35,000
um, deterring from the flavor
of the fish.
557
00:25:35,000 --> 00:25:37,266
It's not ruining the texture
in any way.
558
00:25:37,266 --> 00:25:38,700
Thank you.
559
00:25:38,700 --> 00:25:41,367
For me, the beauty here
is definitely the cabbage.
560
00:25:41,367 --> 00:25:44,166
Like, the cabbage
with the acidity
561
00:25:44,166 --> 00:25:47,100
and the flavor is delicious.
562
00:25:47,100 --> 00:25:50,667
Chef, what is motivating you
to put yourself through this?
To compete here?
563
00:25:50,667 --> 00:25:53,567
My kids. I have two kids.
564
00:25:53,567 --> 00:25:56,667
Um, I want them to see
that their mom's a badass,
you know?
565
00:25:56,667 --> 00:25:59,467
I was in the military,
I have my own business,
566
00:25:59,467 --> 00:26:02,367
and I've been on Chopped
and, you know,
567
00:26:02,367 --> 00:26:03,567
I've made it this far already.
568
00:26:03,567 --> 00:26:05,867
-Badassery is required here.
-It is.
569
00:26:05,867 --> 00:26:07,266
[all laughing]
570
00:26:07,266 --> 00:26:10,166
Thank you, chef Jessica,
next up, chef Oakason.
571
00:26:10,166 --> 00:26:11,967
I have prepared for you today
572
00:26:11,967 --> 00:26:14,767
a Southern-crusted Dover sole
573
00:26:14,767 --> 00:26:18,000
with a banh mi succotash,
574
00:26:18,000 --> 00:26:22,200
and a polenta
with cream of mushroom
575
00:26:22,200 --> 00:26:24,567
and a little bit of cheddar.
576
00:26:24,567 --> 00:26:27,667
[Marc] The succotash I like,
I think it's got a lot
of flavor, the peppers.
577
00:26:27,667 --> 00:26:31,066
I think that was a very smart,
sort of, maneuver there.
578
00:26:31,066 --> 00:26:34,567
My problem here is that
the actual Dover sole itself,
579
00:26:34,567 --> 00:26:37,567
it's just extremely bland
and overcooked.
580
00:26:37,567 --> 00:26:40,634
And the other problem
is this polenta is just
a little bit grainy.
581
00:26:41,667 --> 00:26:43,367
You know,
I have to agree with Marc.
582
00:26:43,367 --> 00:26:45,166
I mean, obviously we can
taste the polenta,
583
00:26:45,166 --> 00:26:47,100
and it definitely needs
more time,
584
00:26:47,100 --> 00:26:48,767
but it also needs
a little more flavor.
585
00:26:48,767 --> 00:26:53,567
It has a lot of richness,
there's a lot of buttery,
creamy notes in it,
586
00:26:53,567 --> 00:26:57,600
but everything could
take a little bit more salt.
587
00:26:57,600 --> 00:27:00,400
I think your banh mi succotash
is a great idea.
588
00:27:00,400 --> 00:27:02,266
You could see I ate it all
off of the top here.
589
00:27:02,266 --> 00:27:04,667
I just think the polenta
is undercooked,
590
00:27:04,667 --> 00:27:06,567
but the succotash, I love it.
591
00:27:06,567 --> 00:27:08,367
[Marc] It's interesting
because the cone cabbage,
592
00:27:08,367 --> 00:27:11,200
you used very little of it,
but it's very effective
593
00:27:11,200 --> 00:27:13,734
where you did use it in,
in this little succotash.
594
00:27:14,367 --> 00:27:15,567
Finally, chef Ciaran.
595
00:27:15,567 --> 00:27:18,567
You have a butter-basted
Dover sole
596
00:27:18,567 --> 00:27:20,800
with a charred cone cabbage,
597
00:27:20,800 --> 00:27:22,800
a pickled carrot puree,
598
00:27:22,800 --> 00:27:26,233
and a mushroom tarragon sauce.
599
00:27:27,266 --> 00:27:28,667
[Ted] Ciaran,
have you always been a chef?
600
00:27:28,667 --> 00:27:31,266
No, um, my background is in
601
00:27:31,266 --> 00:27:33,767
animal science
and agriculture, originally,
602
00:27:33,767 --> 00:27:36,767
and found myself
a little bit lost.
603
00:27:36,767 --> 00:27:39,667
So, I've always loved to cook,
and my mom pushed me
604
00:27:39,667 --> 00:27:41,567
to check out CIA in Hyde Park.
605
00:27:41,567 --> 00:27:44,266
And I enrolled
and fell in love
606
00:27:44,266 --> 00:27:46,533
from the first day
of my fundamentals class.
607
00:27:47,700 --> 00:27:50,567
Ciaran, I mean,
that carrot puree just
steals the show. Do you see?
608
00:27:50,567 --> 00:27:52,467
-I was about to pick up
my plate and start licking up.
-[laughs]
609
00:27:52,467 --> 00:27:54,767
[Stephanie]
It's just really delicious,
so much flavor.
610
00:27:54,767 --> 00:27:56,400
I like the mushroom sauce
as well.
611
00:27:56,400 --> 00:27:58,967
The fish itself
is a little bit overcooked
612
00:27:58,967 --> 00:28:01,266
and could use
a little more seasoning.
613
00:28:01,266 --> 00:28:03,166
The cabbage, I love that
it's caramelized cabbage.
614
00:28:03,166 --> 00:28:04,500
I love that flavor,
the sweetness
615
00:28:04,500 --> 00:28:06,333
that comes out
when it's cooked that way.
616
00:28:07,066 --> 00:28:08,667
I love the presentation here.
617
00:28:08,667 --> 00:28:11,166
I mean,
it is visually appealing.
618
00:28:11,166 --> 00:28:14,000
Where you struggled
just a little bit
is in seasoning, right?
619
00:28:14,000 --> 00:28:17,567
Like Stephanie said,
everything could've used
a little bit more.
620
00:28:17,567 --> 00:28:19,467
-Got it, thank you.
-[Marc] I have to
agree with them.
621
00:28:19,467 --> 00:28:20,800
It just definitely needs
more seasoning,
622
00:28:20,800 --> 00:28:23,600
and, uh, obviously your
carrot sauce is really good,
623
00:28:23,600 --> 00:28:26,133
but yeah,
the fish is definitely
a touch overcooked.
624
00:28:26,700 --> 00:28:27,634
Thank you, chefs.
625
00:28:28,567 --> 00:28:31,367
I feel good,
but I also feel nervous.
626
00:28:31,367 --> 00:28:33,634
I think it's about fifty-fifty
right now.
627
00:28:34,867 --> 00:28:37,600
I definitely made a few
technical errors,
628
00:28:37,600 --> 00:28:40,667
the dish being in some places
a little under-seasoned,
629
00:28:40,667 --> 00:28:42,333
so mixed feelings.
630
00:28:48,700 --> 00:28:50,567
[clock ticking]
631
00:28:55,367 --> 00:28:59,066
So, whose dish
is on the chopping block?
632
00:29:05,200 --> 00:29:08,233
Chef Oakason,
you've been chopped. Judges?
633
00:29:09,300 --> 00:29:11,967
[Stephanie] Chef Oakason,
though you had some
great ideas,
634
00:29:11,967 --> 00:29:15,533
your Dover sole fillet
was under-seasoned
and overcooked.
635
00:29:16,400 --> 00:29:18,066
And so, we had to chop you.
636
00:29:19,467 --> 00:29:22,400
Ciao-- Wait! [laughs]
637
00:29:22,400 --> 00:29:24,967
Being chopped, I mean,
it's frustrating.
638
00:29:24,967 --> 00:29:27,667
I wish I could've gone on
to the final round,
639
00:29:27,667 --> 00:29:30,233
but it's been
a great experience.
640
00:29:36,867 --> 00:29:39,066
[Ted] Chef Jessica,
chef Ciaran,
641
00:29:39,066 --> 00:29:42,233
time to deal with
the dessert baskets.
642
00:29:45,500 --> 00:29:47,133
Let's see what's inside.
643
00:29:49,767 --> 00:29:51,400
Oh, my God.
644
00:29:51,400 --> 00:29:55,367
And what kind of innovative
sweet creations can you
make with...
645
00:29:55,367 --> 00:29:56,500
Oh, no.
646
00:29:56,500 --> 00:29:58,467
...red hot jawbreakers?
647
00:29:58,467 --> 00:30:01,100
Used to eat those as a kid.
648
00:30:01,100 --> 00:30:03,100
You know, I never liked those
as a kid, personally.
649
00:30:03,100 --> 00:30:06,300
They're so spicy,
I don't find it satisfying.
650
00:30:06,300 --> 00:30:07,567
It's not it for me.
651
00:30:07,567 --> 00:30:11,467
-[Ted] Blackberries.
-Some fresh blackberries.
652
00:30:11,467 --> 00:30:14,834
-[Ted] Lychee drink.
-Lychee,
never had this before.
653
00:30:15,767 --> 00:30:18,600
[Ted] And Pastel de Elote.
654
00:30:18,600 --> 00:30:21,266
[Jessica] Including a cake
that's already made.
655
00:30:21,266 --> 00:30:23,767
[Ted] Clock is reset
to 30 minutes!
656
00:30:23,767 --> 00:30:26,166
Excited about
the blackberries,
657
00:30:26,166 --> 00:30:28,000
but that's about it. [laughs]
658
00:30:28,000 --> 00:30:28,967
Time starts now.
659
00:30:28,967 --> 00:30:30,767
-[Marc] Yeah, here we go!
-[Tiffany] All right!
660
00:30:30,767 --> 00:30:34,233
[applause]
661
00:30:35,600 --> 00:30:37,166
Going into the dessert round,
662
00:30:37,166 --> 00:30:39,200
I definitely wanna represent
Biscuit Batch
663
00:30:39,200 --> 00:30:40,500
and make a biscuit.
664
00:30:40,500 --> 00:30:41,867
Jessica, what are you doing?
665
00:30:41,867 --> 00:30:44,000
[excitedly] I am making
biscuits!
666
00:30:44,000 --> 00:30:45,600
[all] Oh!
667
00:30:45,600 --> 00:30:47,867
-[Stephanie] Yay!
-Staying on brand, Jessica,
668
00:30:47,867 --> 00:30:49,200
-very impressive.
-[laughing]
669
00:30:49,200 --> 00:30:50,767
[Marc] Jessica has
a biscuit truck
670
00:30:50,767 --> 00:30:51,867
and she makes
a lot of biscuits,
671
00:30:51,867 --> 00:30:54,000
but we already have
the Pastel de Elote
672
00:30:54,000 --> 00:30:56,166
in the basket, I don't know
if you want a biscuit
with that.
673
00:30:56,166 --> 00:30:58,000
It's basically
a corn cake, right?
674
00:30:58,000 --> 00:30:59,867
-[Tiffany] Mmm.
-[Marc] So, it's like,
it's, it's sweet.
675
00:30:59,867 --> 00:31:01,100
I think the best thing
you do with that
676
00:31:01,100 --> 00:31:03,667
-is just cut it and soak it
in a little rum.
-Ooh.
677
00:31:03,667 --> 00:31:04,533
Spongy.
678
00:31:04,533 --> 00:31:07,100
I'm gonna add the cake
to my biscuit mix.
679
00:31:07,100 --> 00:31:09,600
I'm hoping it adds
a little bit of sweetness.
680
00:31:09,600 --> 00:31:14,100
Because I'm making biscuits,
I feel like that puts my
681
00:31:14,100 --> 00:31:16,066
mobile restaurant on the line.
682
00:31:16,066 --> 00:31:18,767
I can't make a bad biscuit
while I'm here. [laughs]
683
00:31:18,767 --> 00:31:20,166
While the biscuits
are in the oven,
684
00:31:20,166 --> 00:31:22,567
I'm gonna get started
on my blackberry coulis.
685
00:31:22,567 --> 00:31:26,500
I'm gonna incorporate
my red hot jawbreakers
into the coulis,
686
00:31:26,500 --> 00:31:29,367
and add some fresh rosemary
and the lychee drink
687
00:31:29,367 --> 00:31:31,867
to add some creaminess.
688
00:31:31,867 --> 00:31:35,367
Judges,
those red hot jawbreakers
are extremely spicy,
689
00:31:35,367 --> 00:31:37,567
they're also very hard
to break down.
690
00:31:37,567 --> 00:31:39,000
What is the solution here?
691
00:31:39,000 --> 00:31:40,166
I think I would just, like,
try to melt,
692
00:31:40,166 --> 00:31:41,767
cinnamon up the outside.
693
00:31:41,767 --> 00:31:44,100
I just heard Jessica put
a few of them into her pot.
694
00:31:44,100 --> 00:31:45,767
[Marc] It's a lot of those
red hots in there.
695
00:31:45,767 --> 00:31:48,200
-It's gonna be pretty spicy.
-[Stephanie] Yes.
696
00:31:48,200 --> 00:31:50,767
-You having fun, Jessica?
-[Jessica] Oh,
it's so much fun.
697
00:31:50,767 --> 00:31:51,867
"So much fun?"
698
00:31:51,867 --> 00:31:53,467
I think Jessica
is really gonna
699
00:31:53,467 --> 00:31:55,000
hit her stride
in dessert round
700
00:31:55,000 --> 00:31:57,600
because biscuits
are her specialty.
701
00:31:57,600 --> 00:31:59,400
But this is do or die.
702
00:31:59,400 --> 00:32:00,767
[loudly] Ciaran,
what are you making?
703
00:32:00,767 --> 00:32:03,500
You know, the one thing
my mom told me not to do
704
00:32:03,500 --> 00:32:05,200
the whole competition
was make ice cream.
705
00:32:05,200 --> 00:32:08,467
So, like any good kid,
I'm gonna do the opposite
of what she told me,
706
00:32:08,467 --> 00:32:11,567
and I'm gonna make
a lychee ice cream.
707
00:32:11,567 --> 00:32:12,567
Okay.
708
00:32:12,567 --> 00:32:14,266
Sorry, Mom, making ice cream.
709
00:32:14,266 --> 00:32:17,467
[laughing] Listen to your mom,
Ciaran!
710
00:32:17,467 --> 00:32:20,166
[Ciaran] We've been
Chopped fans and viewers
for a long time,
711
00:32:20,166 --> 00:32:23,367
and the ice cream machine
can be the kiss of death.
712
00:32:23,367 --> 00:32:27,400
But the lychee drink
is very sweet and floral,
713
00:32:27,400 --> 00:32:29,100
and I think
it's gonna work really well
714
00:32:29,100 --> 00:32:32,667
with the heaviness of the fat
from the heavy cream and milk.
715
00:32:32,667 --> 00:32:35,166
I also crush
green cardamom pods
716
00:32:35,166 --> 00:32:37,433
and add those in
with some cinnamon sticks.
717
00:32:41,567 --> 00:32:43,667
So, I plan for this
Pastel de Elote cake
718
00:32:43,667 --> 00:32:45,100
is to turn it into
some kind of crumble...
719
00:32:45,100 --> 00:32:46,567
[Jessica] Coming down,
right behind.
720
00:32:46,567 --> 00:32:48,867
...with some
crushed ladyfingers.
721
00:32:48,867 --> 00:32:50,300
I think this is
a great mash up.
722
00:32:50,300 --> 00:32:53,266
I think that
Ciaran has a little edge
ahead of Jessica right now,
723
00:32:53,266 --> 00:32:55,800
but she makes biscuits
every day.
724
00:32:55,800 --> 00:32:59,367
Yeah. I think
she's really gotta shine
in the dessert round.
725
00:32:59,367 --> 00:33:01,567
Chefs, 15 minutes
to get it done!
726
00:33:01,567 --> 00:33:06,166
[Jessica] I taste my coulis,
and I feel like it's lacking
a little bit more citrus,
727
00:33:06,166 --> 00:33:10,200
so I'm adding orange juice
and zest.
728
00:33:10,200 --> 00:33:14,266
I'm also gonna add
some orange liqueur
and some fresh raspberries,
729
00:33:14,266 --> 00:33:18,767
so that there's another
acidic berry in the dish.
730
00:33:18,767 --> 00:33:22,367
[Ciaran] I'm using the
jawbreaker as a flavoring base
for my blackberry compote.
731
00:33:22,367 --> 00:33:24,467
I grow blackberries
on my farm,
732
00:33:24,467 --> 00:33:25,867
something I use all the time.
733
00:33:25,867 --> 00:33:28,000
At Glenmere Farm,
we're still brand-new.
734
00:33:28,000 --> 00:33:31,967
We really need to
improve our infrastructure,
so winning the 10k
735
00:33:31,967 --> 00:33:33,266
would really push us
in the right direction.
736
00:33:33,266 --> 00:33:36,467
I also add some golden raisins
to give it bit more texture.
737
00:33:36,467 --> 00:33:37,667
Okay, this is gonna
go on fire.
738
00:33:37,667 --> 00:33:39,967
To finish my compote,
I flambe with some rum.
739
00:33:39,967 --> 00:33:42,500
-[sizzling]
-[Ted] All right, chefs,
you've got 10 minutes.
740
00:33:42,500 --> 00:33:45,567
Oh, definitely cutting it
down to the clock.
741
00:33:45,567 --> 00:33:47,166
I'm checking on my biscuits,
742
00:33:47,166 --> 00:33:50,600
I see that they're still
a little bit gooey
in the center,
743
00:33:50,600 --> 00:33:53,500
so I raise the heat
about 25 degrees.
744
00:33:53,500 --> 00:33:57,700
If I win the $10,000,
I would put it towards
my Biscuit Batch business
745
00:33:57,700 --> 00:33:59,667
and opening
another mobile restaurant,
746
00:33:59,667 --> 00:34:03,233
so the pressure's really on
to have these biscuits
done in time.
747
00:34:05,567 --> 00:34:07,567
[Ciaran] So I go back
to check my crumble,
748
00:34:07,567 --> 00:34:09,500
I take it out of the oven
and...
749
00:34:09,500 --> 00:34:11,567
It's not really coming out
the way I want it to.
750
00:34:12,500 --> 00:34:14,567
It's so dense and moist
751
00:34:14,567 --> 00:34:16,567
that there's no way
it's gonna dry out
752
00:34:16,567 --> 00:34:18,367
to what I want
within the time.
753
00:34:18,367 --> 00:34:20,567
Five minutes left here, chefs.
754
00:34:20,567 --> 00:34:23,166
[Ciaran groans] Oh.
That hurts.
755
00:34:23,166 --> 00:34:25,100
I can't serve a soggy crumble.
756
00:34:25,100 --> 00:34:28,033
My elote cake crumble
just isn't gonna work.
757
00:34:30,867 --> 00:34:32,667
[clock ticking]
758
00:34:36,300 --> 00:34:37,734
[sighs worriedly]
759
00:34:40,100 --> 00:34:41,567
I check my crumble
in the oven,
760
00:34:41,567 --> 00:34:43,166
and it's just not turning out
how I want.
761
00:34:43,166 --> 00:34:45,667
The texture is just
nowhere near where I need it.
762
00:34:45,667 --> 00:34:48,567
[hurriedly] I'm gonna go back
and turn the cake into
something else.
763
00:34:48,567 --> 00:34:50,300
Ciaran, what's the batter?
764
00:34:50,300 --> 00:34:53,367
So, I wanted to use the cake
in a crumble,
765
00:34:53,367 --> 00:34:56,467
but I'm gonna
try to turn it into
some kind of lychee fritter.
766
00:34:56,467 --> 00:34:59,367
So, I'm taking this
mushy, failed crumble,
767
00:34:59,367 --> 00:35:01,867
-and turning it into
an elote cake fritter.
-[sizzling]
768
00:35:01,867 --> 00:35:05,567
[Ciaran] And then I'm also
making a lychee-soaked
elote cake
769
00:35:05,567 --> 00:35:07,000
to sit my ice-cream on.
770
00:35:07,000 --> 00:35:09,967
Just wanna remind you
that you have three minutes.
771
00:35:09,967 --> 00:35:11,667
[Ciaran] Okay, ice-cream time.
772
00:35:11,667 --> 00:35:14,000
-[Marc] Ciaran's ice cream
is coming out. It looks...
-Oh, it looks good!
773
00:35:14,000 --> 00:35:15,467
It's actually ice cream, yeah.
774
00:35:15,467 --> 00:35:18,066
[Ciaran] I have
my ice cream out,
I'm super happy with it.
775
00:35:19,500 --> 00:35:20,967
[Jessica] While the biscuits
are in the oven,
776
00:35:20,967 --> 00:35:24,100
I'm gonna use my lychee drink
in a whipped cream.
777
00:35:24,100 --> 00:35:25,700
Jessica, how's your
biscuits looking?
778
00:35:25,700 --> 00:35:28,266
Really gonna come down
to the clock, I think.
779
00:35:28,266 --> 00:35:30,867
[Ted] And we've got one minute
on the clock, chefs.
780
00:35:30,867 --> 00:35:32,200
[Stephanie] If you look at
Jessica's face,
781
00:35:32,200 --> 00:35:33,867
you can see worry
all over her face
782
00:35:33,867 --> 00:35:35,100
about the time
and the biscuits.
783
00:35:35,100 --> 00:35:36,867
[Jessica] I check my biscuits,
784
00:35:36,867 --> 00:35:40,600
and thank you kitchen gods,
they're done. [chuckles]
785
00:35:40,600 --> 00:35:43,533
All right, chefs,
final seconds
of the final round here.
786
00:35:44,266 --> 00:35:47,300
Ten, nine, eight,
787
00:35:47,300 --> 00:35:50,367
seven, six, five,
788
00:35:50,367 --> 00:35:53,567
four, three, two,
789
00:35:53,567 --> 00:35:55,967
one, time's up!
790
00:35:55,967 --> 00:35:57,467
-[applause]
-[Tiffany] Oh, my God.
791
00:35:57,467 --> 00:35:59,000
-Ah.
-[Stephanie] Oh, you guys.
792
00:35:59,000 --> 00:36:00,266
[applause continues]
793
00:36:00,266 --> 00:36:02,767
-My hands are so sweaty.
-[both laughing]
794
00:36:02,767 --> 00:36:03,667
Me to.
795
00:36:03,667 --> 00:36:05,000
Feel like
the ice cream machine
796
00:36:05,000 --> 00:36:06,767
can either make you or break
in the dessert round,
797
00:36:06,767 --> 00:36:08,467
but I really wanted to
push myself.
798
00:36:08,467 --> 00:36:10,934
So, I'm happy with the way
things turned out.
799
00:36:12,266 --> 00:36:15,100
[Jessica] I took a big risk
making biscuits in the final
round,
800
00:36:15,100 --> 00:36:20,533
and I pulled it off with,
like, maybe 30 seconds
to be able to plate my dish.
801
00:36:28,467 --> 00:36:30,700
[Ted] Chef Jessica
and chef Ciaran,
802
00:36:30,700 --> 00:36:33,367
your final dishes,
desserts made with
803
00:36:33,367 --> 00:36:37,266
red hot jawbreakers,
blackberries,
804
00:36:37,266 --> 00:36:40,667
lychee drink,
and Pastel de Elote.
805
00:36:41,800 --> 00:36:43,467
Chef Jessica,
tell us what you've made.
806
00:36:43,467 --> 00:36:47,867
For dessert,
I wanted to represent
my Biscuit Batch business.
807
00:36:47,867 --> 00:36:50,900
I made you
a buttermilk biscuit,
808
00:36:50,900 --> 00:36:53,767
a blackberry rosemary coulis
809
00:36:53,767 --> 00:36:55,634
with a vanilla whipped cream.
810
00:36:57,567 --> 00:36:59,600
[Marc] Putting whipped cream
on top of everything,
811
00:36:59,600 --> 00:37:03,867
my biscuit's just,
like, buried underneath
a bunch of soggy liquid.
812
00:37:03,867 --> 00:37:05,166
If you had
put this on a plate,
813
00:37:05,166 --> 00:37:06,967
put the whipped cream
on the side,
814
00:37:06,967 --> 00:37:08,834
so it doesn't
all just melt together.
815
00:37:10,100 --> 00:37:12,000
I was surprised the red hots
you put in there
816
00:37:12,000 --> 00:37:13,700
didn't blow us away
because we were worried
817
00:37:13,700 --> 00:37:14,967
-you put so many in there.
-Right.
818
00:37:14,967 --> 00:37:16,467
And we could smell it
as it was cooking.
819
00:37:16,467 --> 00:37:19,567
I think the, the level of
cinnamon spice in there
820
00:37:19,567 --> 00:37:21,734
is actually really beautiful,
it's very nice.
821
00:37:22,800 --> 00:37:25,266
[Stephanie] I love the whip.
I love the lychee in the whip,
822
00:37:25,266 --> 00:37:26,867
it's really pretty.
It's, um...
823
00:37:26,867 --> 00:37:28,667
Has, like, those floral notes
coming out.
824
00:37:28,667 --> 00:37:31,100
-[Jessica] Mmm-hmm.
-And I think that along with
the cinnamon and the berries
825
00:37:31,100 --> 00:37:32,800
-works really well together.
-[Tiffany] Yeah.
826
00:37:32,800 --> 00:37:35,166
I like the flavor
combination together
very much.
827
00:37:35,166 --> 00:37:37,200
On the biscuit dough,
you can definitely tell
828
00:37:37,200 --> 00:37:41,200
that it's just slightly under
'cause it has this kind of,
829
00:37:41,200 --> 00:37:43,467
almost like, um,
a little mush in it, right?
830
00:37:43,467 --> 00:37:44,367
Mmm-hmm.
831
00:37:45,266 --> 00:37:47,767
Thank you, chef Jessica.
Finally, chef Ciaran.
832
00:37:47,767 --> 00:37:50,867
For dessert today
we have a lychee ice cream
833
00:37:50,867 --> 00:37:54,200
with a red hot
blackberry compote,
834
00:37:54,200 --> 00:37:56,467
a lychee-soaked elote cake,
835
00:37:56,467 --> 00:37:59,667
and an elote cake fritter.
836
00:37:59,667 --> 00:38:01,367
[Stephanie] I think
the texture of the ice cream
is beautiful.
837
00:38:01,367 --> 00:38:03,200
The concern was
having the lychee drink
838
00:38:03,200 --> 00:38:04,867
not be as thick as a milk
or a cream,
839
00:38:04,867 --> 00:38:07,100
that it might make it too icy,
but the texture is really
nice.
840
00:38:07,100 --> 00:38:08,600
-Thank you.
-The soaked cake is great.
841
00:38:08,600 --> 00:38:10,433
I think that's a great use
of the lychee drink.
842
00:38:11,200 --> 00:38:12,433
I like the lychee ice cream.
843
00:38:12,433 --> 00:38:14,700
-It think it has
just a little hint of it...
-[Ciaran] Mmm-hmm.
844
00:38:14,700 --> 00:38:15,767
...it's not too much.
845
00:38:15,767 --> 00:38:18,367
I like that you put
the lime zest to finish.
846
00:38:18,367 --> 00:38:20,667
Just really helps
to bring it out.
847
00:38:20,667 --> 00:38:23,967
I was very concerned
more about the fritter
just because of...
848
00:38:23,967 --> 00:38:26,567
[chuckles] ...you know,
taking and mashing up cake,
849
00:38:26,567 --> 00:38:29,166
and then frying it.
Sometimes, it can be
very dense,
850
00:38:29,166 --> 00:38:30,333
and it is dense,
851
00:38:31,767 --> 00:38:33,834
but it reminds me
of bread pudding.
852
00:38:34,367 --> 00:38:36,000
Uh, the berries itself,
853
00:38:36,000 --> 00:38:40,100
it doesn't have as much flavor
as what you would want.
854
00:38:40,100 --> 00:38:42,767
[Marc] Well presentation-wise,
I mean, it looks like
a beautiful dessert.
855
00:38:42,767 --> 00:38:45,166
I like that you used the cake
in two different ways.
856
00:38:45,166 --> 00:38:46,667
I love the ice cream.
857
00:38:46,667 --> 00:38:49,867
I find lychee sometimes
to be a little too floral
in flavor,
858
00:38:49,867 --> 00:38:53,266
and I think by toning it down,
I'm really happy with it.
859
00:38:54,967 --> 00:38:56,934
All right, chefs, thank you.
860
00:39:01,767 --> 00:39:05,367
Judges, those mystery baskets
contained a true hodgepodge
861
00:39:05,367 --> 00:39:07,567
of flavors and influences.
862
00:39:07,567 --> 00:39:10,000
I thought Jessica
did a good job
in her appetizer round.
863
00:39:10,000 --> 00:39:11,567
She made that
little rice cake...
864
00:39:11,567 --> 00:39:13,967
Okay, the rice cake
was a little dense.
865
00:39:13,967 --> 00:39:16,300
But the sauce
that she paired
with it was really good,
866
00:39:16,300 --> 00:39:19,166
and then she made
that beautiful little salad
with the mizuna next to it...
867
00:39:19,166 --> 00:39:20,266
-Yeah.
-...which sort of,
868
00:39:20,266 --> 00:39:21,967
you know,
carried the rice cake
869
00:39:21,967 --> 00:39:23,567
over the finish line,
so to speak.
870
00:39:23,567 --> 00:39:26,467
[Stephanie] Ciaran's soup
was one of my favorite bites
of the day.
871
00:39:26,467 --> 00:39:27,567
A lot of layers of flavor
872
00:39:27,567 --> 00:39:29,367
created in a short amount
of time.
873
00:39:29,367 --> 00:39:33,166
I liked his use
of the rice ball
to thicken the soup.
874
00:39:33,166 --> 00:39:36,266
Only, when Ciaran added
the egg to the soup,
875
00:39:36,266 --> 00:39:37,500
he said, like, egg drop.
876
00:39:37,500 --> 00:39:39,667
And it was the most creamiest,
velvety soup.
877
00:39:39,667 --> 00:39:43,300
Delicious, but it definitely
didn't feel like egg drop.
878
00:39:43,300 --> 00:39:45,100
[Marc] In the main course,
Ciaran's Dover sole
879
00:39:45,100 --> 00:39:47,567
was actually overcooked
and a little bit chewier.
880
00:39:47,567 --> 00:39:49,166
But everything else
on the plate really
made up for--
881
00:39:49,166 --> 00:39:51,266
-That carrot puree,
it was delicious.
-Yeah.
882
00:39:51,266 --> 00:39:53,767
I feel like
he did a lot of work
that paid off for him.
883
00:39:53,767 --> 00:39:57,467
You had the mushroom
and tarragon cream sauce,
884
00:39:57,467 --> 00:39:59,900
the charred cabbage,
it was beautifully cooked.
885
00:39:59,900 --> 00:40:04,100
Jessica did a great job
of seasoning the fish
886
00:40:04,100 --> 00:40:07,467
and the cabbage with
the vinegar and that sauce.
887
00:40:07,467 --> 00:40:10,467
I thought the,
that dish together
felt very homy,
888
00:40:10,467 --> 00:40:14,166
very delicious,
and I didn't want
for any more seasoning.
889
00:40:14,166 --> 00:40:17,266
I think Jessica and Ciaran,
they're both good cooks.
890
00:40:17,266 --> 00:40:19,967
They know how to season,
they know how to balance
flavors.
891
00:40:19,967 --> 00:40:23,000
I think it really comes down
to a few small mistakes.
892
00:40:23,000 --> 00:40:25,033
So, who had the winning meal?
893
00:40:26,166 --> 00:40:27,433
We know without a doubt.
894
00:40:32,767 --> 00:40:35,166
I think I'm gonna win.
I think I was a little bit
895
00:40:35,166 --> 00:40:37,967
more creative than Jessica
in the first round.
896
00:40:37,967 --> 00:40:41,300
I think she may have me
by a slight margin
for the entree,
897
00:40:41,300 --> 00:40:43,000
but I really think
my ice cream,
898
00:40:43,000 --> 00:40:44,567
it's gonna push me
over the edge.
899
00:40:45,800 --> 00:40:48,867
I stayed pretty consistent
with flavoring and seasoning
900
00:40:48,867 --> 00:40:51,400
and not overcooking
any of my ingredients.
901
00:40:51,400 --> 00:40:54,967
So I think overall,
I definitely should
take the win today.
902
00:41:03,500 --> 00:41:07,467
Chef Jessica,
you've been chopped. Judges?
903
00:41:07,467 --> 00:41:09,100
[Marc] Jessica,
you put up a good fight.
904
00:41:09,100 --> 00:41:11,166
And, uh, when we looked at
all the courses, you know,
905
00:41:11,166 --> 00:41:12,767
starting with
the appetizer round,
906
00:41:12,767 --> 00:41:15,200
your rice cake was just dry,
it was little too dense.
907
00:41:15,200 --> 00:41:17,567
And your dessert,
we felt, you know,
the flavors were good,
908
00:41:17,567 --> 00:41:20,667
but the way you plated it,
everything got soggy, melted.
909
00:41:20,667 --> 00:41:23,100
And so, unfortunately,
we had to chop you.
910
00:41:23,100 --> 00:41:24,166
Thank you.
911
00:41:27,000 --> 00:41:28,900
It's definitely sad to lose,
912
00:41:28,900 --> 00:41:31,300
but I'm not disappointed
in myself at all.
913
00:41:31,300 --> 00:41:34,767
Um, I came, I delivered.
And I put out good dishes.
914
00:41:34,767 --> 00:41:37,133
So, I'm very happy
with what I did today.
915
00:41:38,467 --> 00:41:41,266
And that means
chef Ciaran McGoldrick,
916
00:41:41,266 --> 00:41:44,166
you are the Chopped Champion.
Congratulations!
917
00:41:44,166 --> 00:41:45,667
-[indistinct cheering]
-[applause]
918
00:41:45,667 --> 00:41:48,000
-Nice.
-Thank you so much. Wow!
919
00:41:48,000 --> 00:41:49,700
Uh, so excited.
920
00:41:49,700 --> 00:41:52,567
I had some very,
very intense competition so
921
00:41:52,567 --> 00:41:56,000
to make it all the way
to the end and then win...
922
00:41:56,000 --> 00:41:58,367
Childhood,
childhood dream, honestly.