1 00:00:02,567 --> 00:00:04,867 -[Ted] Clock starts now. -We're ready to feed the people. 2 00:00:04,867 --> 00:00:07,166 -Go for it. -What am I going to do with these? 3 00:00:07,166 --> 00:00:08,567 -You got this. -Woop, woop. 4 00:00:08,567 --> 00:00:10,567 -All right, guys. -[overlapping chatter] 5 00:00:10,567 --> 00:00:12,467 -Go, go, go. -Yes, sir. 6 00:00:12,467 --> 00:00:15,400 [Ted] Get ready for another sizzling battle in the Chopped kitchen. 7 00:00:15,400 --> 00:00:17,567 Go, baby. Go, baby. Go. 8 00:00:17,567 --> 00:00:19,867 -[Ted] Four competitors. -Oh, my gosh. 9 00:00:19,867 --> 00:00:22,867 One chance to win the $10,000 prize. 10 00:00:22,867 --> 00:00:26,367 -All four basket ingredients. -I'm trying. 11 00:00:26,367 --> 00:00:30,533 [Ted] Who will be victorious, and who will be chopped? 12 00:00:37,800 --> 00:00:39,367 They like, you talk all that stuff. 13 00:00:39,367 --> 00:00:41,767 In Detroit, you better come back with that win. 14 00:00:41,767 --> 00:00:43,567 [hip-hop music playing] 15 00:00:43,567 --> 00:00:45,600 Let's go, Tay. Move, baby. 16 00:00:45,600 --> 00:00:46,934 Move, baby. 17 00:00:47,900 --> 00:00:50,867 I'm a private chef in Detroit, Michigan. 18 00:00:50,867 --> 00:00:52,667 I'm coming in with big, bold flavors. 19 00:00:52,667 --> 00:00:54,166 I'm coming in with creativity. 20 00:00:54,166 --> 00:00:56,467 I always say, I'm going to give you the "Mm-mm" factor. 21 00:00:56,467 --> 00:00:58,800 Take that first bite, get your first "Mm," 22 00:00:58,800 --> 00:01:00,100 and then you're going to hit another "Mm." 23 00:01:00,100 --> 00:01:02,133 So you go "Mm, mm," when you eat my food. 24 00:01:03,467 --> 00:01:05,467 My older brother and my younger brother 25 00:01:05,467 --> 00:01:07,767 are my biggest critics, but they're also my biggest fans. 26 00:01:07,767 --> 00:01:10,100 If I come back to Detroit without this win, my brothers 27 00:01:10,100 --> 00:01:11,100 ain't gonna let me hear the end of it. 28 00:01:11,100 --> 00:01:12,967 So I plan on coming home with a win. 29 00:01:14,467 --> 00:01:15,567 [hip-hop music playing] 30 00:01:15,567 --> 00:01:16,967 ♪ Feel it in your veins ♪ 31 00:01:18,166 --> 00:01:21,266 I'm an executive pastry chef in Marlboro, New Jersey. 32 00:01:21,266 --> 00:01:23,667 My style of cooking is local, seasonal, 33 00:01:23,667 --> 00:01:25,567 and basically anything you can get at a farmer's market. 34 00:01:25,567 --> 00:01:27,000 Brussels are going to be next. 35 00:01:27,000 --> 00:01:30,100 I went to culinary school at the Culinary Education Center 36 00:01:30,100 --> 00:01:31,767 in Asbury Park, New Jersey. 37 00:01:31,767 --> 00:01:34,367 From there, I worked at a Japanese restaurant, 38 00:01:34,367 --> 00:01:35,667 a French restaurant. 39 00:01:35,667 --> 00:01:38,300 I worked as a pastry assistant at a David Burke restaurant. 40 00:01:38,300 --> 00:01:40,834 I am here to prove that I'm New Jersey's best. 41 00:01:43,367 --> 00:01:46,300 [Rain] We did just get top 50 best new restaurants 42 00:01:46,300 --> 00:01:48,100 in the country in Eater. 43 00:01:48,100 --> 00:01:49,967 So that's like a cool thing I could say. 44 00:01:51,367 --> 00:01:54,934 I am the chef de cuisine at Morchella Restaurant in Portland, Oregon. 45 00:01:56,200 --> 00:01:58,967 I like to take boring vegetables 46 00:01:58,967 --> 00:02:00,166 and make them really sexy. 47 00:02:01,467 --> 00:02:04,767 I do a lot of braising, smoking, curing. 48 00:02:04,767 --> 00:02:05,667 Hell, yeah. 49 00:02:06,600 --> 00:02:10,467 I rely on a lot of farms and forage foods, 50 00:02:10,467 --> 00:02:12,166 and I'm so used to working with odd 51 00:02:12,166 --> 00:02:14,567 ingredients that I'm feeling really good 52 00:02:14,567 --> 00:02:16,634 and really confident, for sure. 53 00:02:19,166 --> 00:02:20,967 How do you make holy water? 54 00:02:21,667 --> 00:02:23,066 You boil the hell out of it. 55 00:02:23,467 --> 00:02:25,033 [laughs] 56 00:02:27,767 --> 00:02:31,467 I'm a chef operations manager at Resident based in New York City. 57 00:02:31,467 --> 00:02:33,100 I bring a lot to the table. 58 00:02:33,100 --> 00:02:35,467 My experience in Michelin rated kitchens 59 00:02:35,467 --> 00:02:38,367 and my attitude to perfect things is going to really 60 00:02:38,367 --> 00:02:40,166 put me ahead of everybody else. 61 00:02:40,166 --> 00:02:41,066 Holy smokes. 62 00:02:41,066 --> 00:02:42,166 I really love Mexican 63 00:02:42,166 --> 00:02:43,967 and Latin American ingredients, 64 00:02:43,967 --> 00:02:45,667 my wife being from Mexico City. 65 00:02:45,667 --> 00:02:48,867 She's also a chef and someone that I really admire as 66 00:02:48,867 --> 00:02:50,266 a colleague, and my partner. 67 00:02:50,266 --> 00:02:52,000 It doesn't get better than that. 68 00:02:52,000 --> 00:02:54,066 People are gonna see what I really have 69 00:02:54,066 --> 00:02:56,166 in the competition today. See you on the streets. 70 00:03:00,467 --> 00:03:01,500 Hello, chefs. 71 00:03:01,500 --> 00:03:03,066 -How's it going, Ted? -Hey, Ted. 72 00:03:03,066 --> 00:03:05,100 [Ted] I hope you are ready and focused, 73 00:03:05,100 --> 00:03:07,200 because there are three rounds. 74 00:03:07,200 --> 00:03:11,800 If your dish doesn't cut it, you will be chopped. 75 00:03:11,800 --> 00:03:14,100 -Won't be me. -There ain't nothing to it but to do it. 76 00:03:14,100 --> 00:03:17,734 The real fun happens once you get your hands on these. 77 00:03:21,767 --> 00:03:24,500 -Go for it. -[all chuckling] 78 00:03:24,500 --> 00:03:27,266 -Okay. -And you'll have 20 minutes to make appetizers 79 00:03:27,266 --> 00:03:30,100 with deep fried ice cream bars. 80 00:03:30,100 --> 00:03:31,567 -[Arielle] Okay. -Squash. 81 00:03:31,567 --> 00:03:34,266 -Delicata squash. -Okay. 82 00:03:34,266 --> 00:03:35,567 I love delicata. 83 00:03:36,567 --> 00:03:38,700 Crab miso. 84 00:03:38,700 --> 00:03:41,033 I don't know how I feel about that. 85 00:03:42,000 --> 00:03:43,800 What is this? 86 00:03:43,800 --> 00:03:45,934 [Ted] Slipper lobsters. 87 00:03:47,100 --> 00:03:48,800 -Okay. Okay. -[Davante] About to make it shake. 88 00:03:48,800 --> 00:03:50,367 About to make it happen. 89 00:03:50,367 --> 00:03:52,533 [Ted] 20 minutes to strut your stuff. 90 00:03:54,467 --> 00:03:55,500 Clock starts now. 91 00:03:55,500 --> 00:03:56,900 -All right, guys. -Go! 92 00:03:56,900 --> 00:03:58,567 -Here we go. -Rock and roll. 93 00:03:58,567 --> 00:04:00,433 You've got this. You've got this. 94 00:04:02,000 --> 00:04:02,900 Oh, my gosh. 95 00:04:02,900 --> 00:04:05,600 What am I going to do with these? 96 00:04:05,600 --> 00:04:09,166 Geoffrey, Marc, you are joined by a very special guest judge, 97 00:04:09,166 --> 00:04:10,467 a native of Ethiopia. 98 00:04:10,467 --> 00:04:14,400 She has cooked all over the world, Chef Fariyal Abdullahi. 99 00:04:14,400 --> 00:04:17,367 -Welcome back, chefs. -So great to be here again. 100 00:04:17,367 --> 00:04:20,467 -So, chef, in all your travels, have you seen this -Yes. 101 00:04:20,467 --> 00:04:22,000 particular lobster? 102 00:04:22,000 --> 00:04:23,500 Yes, it's from Australia. 103 00:04:23,500 --> 00:04:25,467 And be very careful how you cook them, 104 00:04:25,467 --> 00:04:27,367 or else they'll get puffed. 105 00:04:27,367 --> 00:04:29,600 The main lobsters are cold water lobsters. 106 00:04:29,600 --> 00:04:32,000 -These are warm water lobsters. -Right. Right. 107 00:04:32,000 --> 00:04:34,266 [Geoffrey] They don't have the sweetness of a cold water lobster. 108 00:04:34,266 --> 00:04:36,266 [Marc] They also don't have the pinchers, 109 00:04:36,266 --> 00:04:37,967 so all the meat is in the tail. 110 00:04:37,967 --> 00:04:40,100 I'm going to get these lobsters cooking. 111 00:04:40,100 --> 00:04:42,500 I don't know what kind of lobsters these are. 112 00:04:42,500 --> 00:04:44,166 They look so ugly. 113 00:04:44,166 --> 00:04:46,667 But I'm going to treat this slipper lobster 114 00:04:46,667 --> 00:04:48,567 kind of like a regular lobster. 115 00:04:48,567 --> 00:04:49,867 All right. 116 00:04:49,867 --> 00:04:52,467 At my restaurant, we make crostini's. 117 00:04:52,467 --> 00:04:55,634 We typically put some sort of fish or shellfish on it. 118 00:04:56,000 --> 00:04:57,266 Some olive oil. 119 00:04:57,266 --> 00:05:01,967 So I figure I can make an awesome lobster crostini. 120 00:05:01,967 --> 00:05:04,300 Don't mess with the Jersey girl. I've come to win. 121 00:05:04,300 --> 00:05:06,767 I'm going to get my squash started. 122 00:05:06,767 --> 00:05:08,767 You talking to yourself is very soothing. 123 00:05:08,767 --> 00:05:09,867 [all laughing] 124 00:05:10,600 --> 00:05:11,734 [Marc] The Delicata's are nice. 125 00:05:11,734 --> 00:05:13,600 Beautiful squash. You can eat the skin, the whole thing. 126 00:05:13,600 --> 00:05:15,400 -I love the squash, right? -I hope they leave the skin on. 127 00:05:15,400 --> 00:05:16,567 Yes, me too. 128 00:05:18,066 --> 00:05:19,600 [Connor] So I've cooked Delicata squash in, 129 00:05:19,600 --> 00:05:20,867 you know, several other restaurants. 130 00:05:20,867 --> 00:05:22,667 It's a very seasonal ingredient. 131 00:05:22,667 --> 00:05:24,700 So for my appetizer, I'm going to make 132 00:05:24,700 --> 00:05:28,367 a tempura Delicata squash with pickled Delicata squash, 133 00:05:28,367 --> 00:05:31,367 Chipotle ice cream sauce, and a crab piece 134 00:05:31,367 --> 00:05:33,166 of poached slipper lobster. 135 00:05:34,600 --> 00:05:36,800 [Marc] You know, manipulating this Delicata squash, 136 00:05:36,800 --> 00:05:39,166 which we're seeing on Connor's station, is taking him quite some time. 137 00:05:39,166 --> 00:05:40,100 [Geoffrey] Oh, he's slicing it thinly. 138 00:05:40,100 --> 00:05:41,634 I think that's a good idea. 139 00:05:42,767 --> 00:05:45,300 [Connor] I see the masa. I think it's a great use for, 140 00:05:45,300 --> 00:05:47,100 you know, my love of Mexico City. 141 00:05:47,100 --> 00:05:48,266 My wife is from there. 142 00:05:48,266 --> 00:05:50,667 So I decided I'm going to make my tempura batter with it. 143 00:05:52,867 --> 00:05:55,667 All right, chefs, you're ticking down to 15 minutes here. 144 00:05:55,667 --> 00:05:57,867 -Oh, that's not much time. -15 minutes. 145 00:05:58,867 --> 00:06:01,100 [Marc] So this crab miso, I'm very excited about it. 146 00:06:01,100 --> 00:06:02,300 Get a lot of umami out of it. 147 00:06:02,300 --> 00:06:03,967 It's basically the inside of the crab. 148 00:06:03,967 --> 00:06:05,967 [Geoffrey] There's no miso, per se, in it. 149 00:06:05,967 --> 00:06:07,100 -No. -Which is soybeans. 150 00:06:07,100 --> 00:06:08,600 -Right. -But it looks like it. I think that's 151 00:06:08,600 --> 00:06:09,667 a great ingredient. 152 00:06:09,667 --> 00:06:11,667 It's like a Worcestershire sauce or anchovy paste. 153 00:06:11,667 --> 00:06:13,500 There's something deep and dense about it. 154 00:06:13,500 --> 00:06:15,467 Here we go, here we go. 155 00:06:15,467 --> 00:06:18,200 I see the crab miso, I kind of automatically know 156 00:06:18,200 --> 00:06:19,467 what direction I want to go into. 157 00:06:19,467 --> 00:06:21,266 Asian soup broth. 158 00:06:22,200 --> 00:06:24,667 Behind, behind, behind, coming down. 159 00:06:24,667 --> 00:06:27,266 I make these ramen broth bowls often in Detroit. 160 00:06:27,266 --> 00:06:29,000 It gets pretty cold, so we like something warm. 161 00:06:29,000 --> 00:06:30,367 We like something hearty. 162 00:06:30,367 --> 00:06:31,767 And it's something that's super versatile, 163 00:06:31,767 --> 00:06:34,133 and you can add whatever components you want to it. 164 00:06:35,000 --> 00:06:37,066 We gucci, we gucci. 165 00:06:38,100 --> 00:06:40,200 Seeing the ice cream doesn't really throw me off. 166 00:06:40,200 --> 00:06:42,266 I figure I'm just going to use it just like cream. 167 00:06:42,266 --> 00:06:44,100 We good. We good money. 168 00:06:44,100 --> 00:06:45,433 We good money. 169 00:06:47,300 --> 00:06:49,200 Come here, guys. 170 00:06:49,200 --> 00:06:51,900 I am so happy to see delicata squash. 171 00:06:51,900 --> 00:06:53,567 You could go really sweet with it. 172 00:06:53,567 --> 00:06:55,667 You can stay really savory. 173 00:06:55,667 --> 00:06:58,767 And it makes a nice little boat if you want 174 00:06:58,767 --> 00:07:00,266 to stuff it with stuff. 175 00:07:02,467 --> 00:07:04,166 Hey, Rain, what are you making? 176 00:07:04,166 --> 00:07:08,100 I'm making, like, a little lobster salad stuffed delicata 177 00:07:08,100 --> 00:07:10,066 -with, like, a little coconut milk, something or other. -[Geoffrey] Oh. 178 00:07:10,066 --> 00:07:11,700 -Oh, that's a great idea. -Yeah. 179 00:07:11,700 --> 00:07:12,600 You feeling good? 180 00:07:12,600 --> 00:07:15,000 Yeah, I feel good. I feel good. 181 00:07:15,000 --> 00:07:16,667 -Great idea. -[Fariyal] For an appetite. 182 00:07:16,667 --> 00:07:18,100 Mayonnaise, cream, tarragon. 183 00:07:18,100 --> 00:07:19,667 It's going to make it all taste much better. 184 00:07:19,667 --> 00:07:21,567 You're actually just putting an order in of what you'd like? 185 00:07:21,567 --> 00:07:23,200 -You want tarragon? -I asked for some champagne. 186 00:07:23,200 --> 00:07:24,667 You want tarragon in your lobster salad? 187 00:07:24,667 --> 00:07:26,200 -They're chilling my champagne down. -I didn't know we had 188 00:07:26,200 --> 00:07:27,367 that option. 189 00:07:27,367 --> 00:07:28,467 All right. 190 00:07:28,467 --> 00:07:31,200 With my culinary background, being a seasonal chef, 191 00:07:31,200 --> 00:07:34,367 I know that apples and squash go really well together. 192 00:07:34,367 --> 00:07:36,700 They have their peak seasons around the same time, 193 00:07:36,700 --> 00:07:40,367 so I'll just spoon them onto the crostini's. 194 00:07:40,367 --> 00:07:41,367 Behind, behind. 195 00:07:41,367 --> 00:07:43,700 But the curveball of this basket 196 00:07:43,700 --> 00:07:46,100 is definitely the ice cream. 197 00:07:46,100 --> 00:07:49,433 I'm going to just use the vanilla part. 198 00:07:50,967 --> 00:07:54,266 Hiding it in a cheese that could be a spread on 199 00:07:54,266 --> 00:07:56,300 the base of my crostini is a really smart move. 200 00:07:56,300 --> 00:07:59,100 I'm trying to brighten up and kind of mask that sweetness. 201 00:07:59,100 --> 00:08:01,266 A little bit mascarpone. 202 00:08:05,100 --> 00:08:08,166 [whistling] 203 00:08:08,166 --> 00:08:10,000 I got to work with this fried ice cream bar, 204 00:08:10,000 --> 00:08:13,000 and the first thing that comes to mind is Chipotle is trying 205 00:08:13,000 --> 00:08:14,467 to make a cream sauce with this. 206 00:08:14,467 --> 00:08:17,100 The sweetness and the spiciness just balance each other out. 207 00:08:17,100 --> 00:08:20,000 All right, chefs, got 10 minutes on that clock now. 208 00:08:20,000 --> 00:08:21,233 [Davante] Yes, sir. 209 00:08:22,700 --> 00:08:24,867 Being from Michigan, we work with a lot of squash. 210 00:08:24,867 --> 00:08:26,567 I just personally haven't worked with this one, 211 00:08:26,567 --> 00:08:28,166 but I think I'll be okay. 212 00:08:30,000 --> 00:08:32,200 By the way, Davante's got a beautiful little medley. 213 00:08:32,200 --> 00:08:33,467 He's got some peppers. 214 00:08:33,467 --> 00:08:36,166 He's got his delicata squash that's cooked. 215 00:08:38,467 --> 00:08:40,400 [Davante] For my lobster, I don't want to over-manipulate it, 216 00:08:40,400 --> 00:08:43,166 so my plan is just to saute it real lightly with some butter, 217 00:08:43,166 --> 00:08:45,166 season it real simple with some salt and pepper. 218 00:08:49,266 --> 00:08:52,767 So I'm tasting my lobster salad, and it is on point. 219 00:08:52,767 --> 00:08:55,333 I'm just waiting for that delicata to come out of the oven. 220 00:08:56,166 --> 00:08:57,934 Waiting on squash. 221 00:08:58,300 --> 00:08:59,467 Come on, baby. 222 00:08:59,467 --> 00:09:02,867 Time is running out, and I'm checking on my delicata, 223 00:09:02,867 --> 00:09:05,667 and it is absolutely raw in the oven. 224 00:09:05,667 --> 00:09:07,166 Doing good. 225 00:09:07,166 --> 00:09:10,200 20 minutes is not a lot of time to roast a squash. 226 00:09:10,200 --> 00:09:12,667 I really hope this pays out for me. 227 00:09:12,667 --> 00:09:14,266 I'm getting a little nervous. 228 00:09:15,367 --> 00:09:16,834 Straighten on that. 229 00:09:18,066 --> 00:09:19,266 Squash. 230 00:09:29,767 --> 00:09:32,867 I checked my squash in the oven, and it is still raw. 231 00:09:32,867 --> 00:09:35,700 So I add a little bit of my poaching liquid to it 232 00:09:35,700 --> 00:09:38,433 in hopes that it'll steam the rest of the way through. 233 00:09:39,867 --> 00:09:42,266 [Marc] Connor's still messing around with his lobster. 234 00:09:42,266 --> 00:09:44,367 He's got four and a half minutes to cook that lobster. 235 00:09:44,367 --> 00:09:45,266 -Okay, that's okay. -I will. 236 00:09:45,266 --> 00:09:46,834 -Better get it going quick. -Yes. 237 00:09:48,166 --> 00:09:51,166 [Arielle] So I am making a miso butter for my lobster to 238 00:09:51,166 --> 00:09:54,000 marry those flavors of the lobster and the crab. 239 00:09:54,000 --> 00:09:55,266 Lobster in. 240 00:09:55,266 --> 00:09:57,467 I taste the lobster in the crab miso butter. 241 00:09:57,467 --> 00:10:00,266 And overall, I'm really happy with the way the flavors came together. 242 00:10:01,600 --> 00:10:03,900 -Is that butter? -Crab miso lobster butter. 243 00:10:03,900 --> 00:10:06,066 -I love that idea. -That sounds nice. 244 00:10:07,300 --> 00:10:09,300 [Connor] I put my lobster tails over the water. 245 00:10:09,300 --> 00:10:11,000 I get them into an ice bath, 246 00:10:11,000 --> 00:10:12,467 let them chill out for a little bit. 247 00:10:12,467 --> 00:10:14,700 Is Connor's lobster cooked or not? 248 00:10:14,700 --> 00:10:17,934 [Connor] And I make a crab miso butter just to finish the lobster. 249 00:10:20,767 --> 00:10:23,300 [Davante] I knew I needed a vehicle to serve my miso broth, 250 00:10:23,300 --> 00:10:25,934 so I take some rice noodles and drop them in my boiling water. 251 00:10:27,767 --> 00:10:30,100 [Rain] My plan of attack with the miso 252 00:10:30,100 --> 00:10:32,600 is marry that with the ice cream 253 00:10:32,600 --> 00:10:35,266 into some sort of, like, sweet, savory, 254 00:10:35,266 --> 00:10:36,600 umami-rich sauce. 255 00:10:36,600 --> 00:10:39,100 It's, like, the weirdest sauce I think I've ever made in my life. 256 00:10:39,100 --> 00:10:40,567 Guys, a minute and a half left. 257 00:10:40,567 --> 00:10:42,634 We need all four ingredients on the plate. 258 00:10:43,767 --> 00:10:45,567 Getting ready to feed the people. 259 00:10:46,367 --> 00:10:48,133 Getting ready to feed the people. 260 00:10:50,900 --> 00:10:52,467 Tempura batter always gets a little sticky. 261 00:10:52,467 --> 00:10:53,600 Oh, cool, cool, cool. Let's go. 262 00:10:53,600 --> 00:10:55,500 [Fariyal] You got this, chefs. Come on, come on. 263 00:10:55,500 --> 00:10:56,867 [Marc] Come on. Everything's on the plate. 264 00:10:56,867 --> 00:10:58,000 -Let's go. -[Ted] Let's go. 265 00:10:58,000 --> 00:10:59,900 All the ingredients have to be on the plate. 266 00:10:59,900 --> 00:11:01,300 You got this. 267 00:11:01,300 --> 00:11:03,867 Let's go, let's go, let's go. 268 00:11:03,867 --> 00:11:07,667 [Ted] All right, focus, chefs, and get it done. 269 00:11:07,667 --> 00:11:11,500 -Ten, nine, eight, seven, six. -Guys, Davante's putting noodles 270 00:11:11,500 --> 00:11:14,166 right on top of everything. He has not dressed those noodles with anything. 271 00:11:14,166 --> 00:11:18,166 ...five, four, three, two, one. 272 00:11:19,467 --> 00:11:21,667 -Time's up. -God. 273 00:11:21,667 --> 00:11:23,133 Nice job. 274 00:11:24,200 --> 00:11:26,467 -Wow. -Whew. 275 00:11:27,767 --> 00:11:30,000 [Rain] I'm a little worried about the cook on the squash. 276 00:11:30,000 --> 00:11:32,166 It's like, you know, it's anybody's game at this point. 277 00:11:32,166 --> 00:11:33,800 I have no idea. 278 00:11:33,800 --> 00:11:36,200 [Connor] I'm a little bit worried about the slipper lobster. 279 00:11:36,200 --> 00:11:37,567 I was missing a little bit of the meat, 280 00:11:37,567 --> 00:11:40,700 and I hope that the judges don't see it as too little. 281 00:11:40,700 --> 00:11:42,767 But, you know, I feel confident about my dish. 282 00:11:43,567 --> 00:11:45,433 Ain't nothing to it but to do it. 283 00:11:47,467 --> 00:11:50,100 [Ted] Chefs, you have arrived at the chopping block. 284 00:11:50,100 --> 00:11:52,467 That very fast 20-minute round 285 00:11:52,467 --> 00:11:55,367 had you working with deep-fried ice cream bars, 286 00:11:55,367 --> 00:11:56,867 delicata squash, 287 00:11:56,867 --> 00:12:00,367 crab miso, and slipper lobsters. 288 00:12:00,367 --> 00:12:02,400 Chef Davante, please tell us what you've made. 289 00:12:02,400 --> 00:12:05,367 You have a coconut curry miso broth 290 00:12:05,367 --> 00:12:08,166 with some sauteed squash topped with rice noodles 291 00:12:08,166 --> 00:12:09,767 and some lobster meat. 292 00:12:12,000 --> 00:12:15,867 So appetizer round. This is delicious. 293 00:12:15,867 --> 00:12:18,266 I really like your cook of the lobster. 294 00:12:18,266 --> 00:12:20,266 It's still succulent, sweet, and juicy. 295 00:12:20,266 --> 00:12:23,066 And instead of the coconut milk, you used the ice cream. 296 00:12:23,066 --> 00:12:24,667 -I love it. -Thank you, Chef. 297 00:12:24,667 --> 00:12:27,767 -Yeah. -It would have helped if this sauce had actually been tossed 298 00:12:27,767 --> 00:12:29,300 in the noodles, because they're just dry 299 00:12:29,300 --> 00:12:30,400 sitting on the top. 300 00:12:30,400 --> 00:12:32,567 But that being said, I think that you chose 301 00:12:32,567 --> 00:12:34,867 -a really good direction to go. -Thank you, Chef. 302 00:12:34,867 --> 00:12:37,467 I keep going back to the thing that I like the most, 303 00:12:37,467 --> 00:12:39,266 which is the squash and the lobster, 304 00:12:39,266 --> 00:12:41,166 which I think is really a good combo. 305 00:12:41,166 --> 00:12:43,467 The lobster's cooked perfectly, and you did make 306 00:12:43,467 --> 00:12:46,667 that crab miso really got some umami in this dish. 307 00:12:46,667 --> 00:12:48,266 -Well done. -Thank you. 308 00:12:48,266 --> 00:12:50,900 -Thank you, Chef Davante. -Next, Chef Arielle. 309 00:12:50,900 --> 00:12:52,867 All right, judges, for you, I have 310 00:12:52,867 --> 00:12:56,300 lobster crostini with a vanilla mascarpone spread, 311 00:12:56,300 --> 00:13:00,467 roasted squash and apples, and slipper lobster 312 00:13:00,467 --> 00:13:02,600 cooked in crab miso. 313 00:13:02,600 --> 00:13:04,100 [Geoffrey] First of all, I love crostini. 314 00:13:04,100 --> 00:13:06,767 Crostini can be a great vehicle. 315 00:13:06,767 --> 00:13:09,467 I really enjoy the mascarpone 316 00:13:09,467 --> 00:13:11,400 and the toast really crunching. 317 00:13:11,400 --> 00:13:13,700 And I think a little issues here, like there's not enough 318 00:13:13,700 --> 00:13:15,467 squash on this for me. 319 00:13:15,467 --> 00:13:17,200 And the lobster is a little overcooked. 320 00:13:17,200 --> 00:13:19,667 -It's a little mealy. -Mm-hmm. 321 00:13:19,667 --> 00:13:23,300 There are good flavors there, but like the lobster is a little overcooked. 322 00:13:23,300 --> 00:13:26,166 So the mascarpone is where you put the vanilla. 323 00:13:26,166 --> 00:13:29,467 So right off the bat, it's going to eat very sweet. 324 00:13:29,467 --> 00:13:33,300 So brightening it up would have been really important. 325 00:13:33,300 --> 00:13:34,467 [Marc] I have to say, I was surprised. 326 00:13:34,467 --> 00:13:37,100 I didn't know I was going to like the flavors 327 00:13:37,100 --> 00:13:39,100 that you came up with. So you made a miso butter 328 00:13:39,100 --> 00:13:40,867 -and then tossed the lobster in that. -Yes. 329 00:13:40,867 --> 00:13:43,500 You do get the miso sort of flavor on the lobster, 330 00:13:43,500 --> 00:13:44,500 which I like a lot. 331 00:13:44,500 --> 00:13:47,300 But I do feel the delicata squash and the apple 332 00:13:47,300 --> 00:13:50,767 and the lobster actually really work kind of nicely together. 333 00:13:50,767 --> 00:13:52,000 Thank you. 334 00:13:52,000 --> 00:13:53,266 [Ted] Thank you, Chef Arielle. 335 00:13:53,266 --> 00:13:56,066 Next up, Chef Rain, please tell us about your dish. 336 00:13:56,066 --> 00:13:59,000 So in front of you, I have a little 337 00:13:59,000 --> 00:14:03,200 slipper lobster salad stuffed into 338 00:14:03,200 --> 00:14:05,867 a roasted delicata squash and then 339 00:14:05,867 --> 00:14:08,533 an ice cream coconut miso. 340 00:14:14,000 --> 00:14:16,700 [Geoffrey] This combination of the crab miso, 341 00:14:16,700 --> 00:14:18,467 it's really perfect for the lobster. 342 00:14:18,467 --> 00:14:20,367 It's a great bite of food. And this sauce, 343 00:14:20,367 --> 00:14:22,200 although it doesn't look great, is really delicious. 344 00:14:22,200 --> 00:14:23,266 Thank you. 345 00:14:23,266 --> 00:14:25,834 The only problem with this dish is this is raw. 346 00:14:26,367 --> 00:14:27,567 Yep, yep. 347 00:14:27,567 --> 00:14:30,400 [Fariyal] The crab miso, it does get lost in the sauce. 348 00:14:30,400 --> 00:14:33,000 But the flavor in your lobster was your saving grace. 349 00:14:33,000 --> 00:14:34,967 This is absolutely delicious. 350 00:14:34,967 --> 00:14:37,567 I agree with them. This sauce, to me, is delicious. 351 00:14:37,567 --> 00:14:39,900 -You did a great job. -Thank you. 352 00:14:39,900 --> 00:14:42,767 -Thank you, Chef Rain. -Finally, Chef Connor. 353 00:14:42,767 --> 00:14:46,266 So this is a tempura fried delicata squash 354 00:14:46,266 --> 00:14:48,367 with pickled delicata squash as well. 355 00:14:48,367 --> 00:14:53,367 A braised miso slipper lobster with a chipotle 356 00:14:53,367 --> 00:14:54,734 and ice cream sauce. 357 00:14:58,667 --> 00:15:01,767 [Marc] That's an interesting dish. I think you did a lot of work. 358 00:15:01,767 --> 00:15:03,266 These came out really nicely. 359 00:15:03,266 --> 00:15:05,266 I think they're lacking a little bit of seasoning. 360 00:15:05,266 --> 00:15:06,667 Did you put any salt in that batter? 361 00:15:06,667 --> 00:15:09,100 I totally skipped that, and I completely forgot. 362 00:15:09,100 --> 00:15:10,300 [Fariyal] Yeah, it's not seasoned. 363 00:15:10,300 --> 00:15:12,300 But your tempura batter's perfect. 364 00:15:12,300 --> 00:15:14,400 And then the lobster, I saw you doing it 365 00:15:14,400 --> 00:15:15,467 at the very last second. 366 00:15:15,467 --> 00:15:18,266 I was worried, but it was just enough time 367 00:15:18,266 --> 00:15:20,567 -to get the cook that you want. -Appreciate it. 368 00:15:20,567 --> 00:15:23,367 I think that you actually have really good techniques. 369 00:15:23,367 --> 00:15:26,266 And I like the tempura. 370 00:15:26,266 --> 00:15:28,967 Unfortunately, that sauce just wipes out 371 00:15:28,967 --> 00:15:31,667 anything that's on your palate. 372 00:15:31,667 --> 00:15:34,967 It's just so corrupting to the mouth. 373 00:15:34,967 --> 00:15:37,266 -Okay. -And then the pickle squash, that's a no. 374 00:15:37,266 --> 00:15:39,867 You shouldn't have a pickle squash ever. 375 00:15:39,867 --> 00:15:43,100 But these as a side dish, I would put these on my menu because it's great. 376 00:15:43,100 --> 00:15:45,934 -We can work something out at the end. -[all laughing] 377 00:15:46,467 --> 00:15:47,867 Chef Connor, thank you. 378 00:15:48,767 --> 00:15:51,100 Who will be the first chef chopped? 379 00:15:51,100 --> 00:15:52,734 We're about to find out. 380 00:15:54,467 --> 00:15:56,867 [Connor] After the judging, a little shaken from my confidence. 381 00:15:56,867 --> 00:15:58,800 You know, I made some silly mistakes. 382 00:15:58,800 --> 00:16:00,634 You know, that could cost me, so. 383 00:16:01,600 --> 00:16:04,100 [Arielle] Overall, the dish read a little bit sweet. 384 00:16:04,100 --> 00:16:06,567 The judges also said my lobster was 385 00:16:06,567 --> 00:16:07,967 a tiny bit overcooked. 386 00:16:07,967 --> 00:16:10,433 [exhales] I don't know if I'm going to get chopped or not. 387 00:16:22,867 --> 00:16:25,467 Whose dish is on the chopping block. 388 00:16:32,767 --> 00:16:34,867 Chef Connor, you've been chopped. 389 00:16:34,867 --> 00:16:36,000 Judges? 390 00:16:36,000 --> 00:16:37,900 [Marc] Connor, you're obviously a talented chef. 391 00:16:37,900 --> 00:16:40,467 Unfortunately, I think that you made a couple of mistakes. 392 00:16:40,467 --> 00:16:42,066 You pickled the squash, 393 00:16:42,066 --> 00:16:45,166 and the sauce you made was just way too powerful. 394 00:16:45,166 --> 00:16:46,867 It was too spicy. 395 00:16:46,867 --> 00:16:48,166 So we had to chop you. 396 00:16:48,166 --> 00:16:49,734 -Thank you for your time. -[Ted] Thank you, Chef. 397 00:16:51,200 --> 00:16:52,100 Thank you, guys. 398 00:16:52,100 --> 00:16:53,400 You know, a little defeated, 399 00:16:53,400 --> 00:16:55,700 but it's a very difficult environment to work in. 400 00:16:55,700 --> 00:16:57,467 Hopefully, if there's a next time, 401 00:16:57,467 --> 00:16:58,967 I can learn from my mistakes. 402 00:17:00,567 --> 00:17:03,266 Chef Rain, Chef Arielle, Chef Davante, 403 00:17:03,266 --> 00:17:04,667 what is in these baskets? 404 00:17:04,667 --> 00:17:06,166 Let's find out. 405 00:17:10,500 --> 00:17:11,634 Open them up. 406 00:17:13,867 --> 00:17:16,166 -Your entrees must include... -And what is this? 407 00:17:16,166 --> 00:17:18,100 [Ted] Chicken pot pie bites. 408 00:17:18,100 --> 00:17:20,800 All right. Well, let's see. 409 00:17:20,800 --> 00:17:23,667 -[Ted] Rainbow carrots. -[Rain] I love carrots. 410 00:17:25,066 --> 00:17:27,500 -Oh, boy. -[Ted] Ostrich necks. 411 00:17:27,500 --> 00:17:30,967 -[Arielle] Ostrich necks. -[Davante] You got to be kidding me. 412 00:17:30,967 --> 00:17:33,767 -[sighs] -I had to just put my head down and shake my head. 413 00:17:33,767 --> 00:17:36,767 -[Ted] And curry ketchup. -Curry ketchup? 414 00:17:36,767 --> 00:17:38,166 Oh, yes. 415 00:17:40,567 --> 00:17:42,367 [Ted] 30 minutes to make main dishes. 416 00:17:43,900 --> 00:17:45,200 Clock starts now. 417 00:17:45,200 --> 00:17:47,166 -All right, guys. -[Fariyal] Go home. 418 00:17:47,166 --> 00:17:49,800 -What are we going to do? -They're going to have to really stick 419 00:17:49,800 --> 00:17:50,900 their neck out on this one, aren't they? 420 00:17:50,900 --> 00:17:52,567 -Oh, my gosh. Oh, my gosh. -Oh. 421 00:17:52,567 --> 00:17:54,367 -Okay. -There you go. 422 00:17:56,000 --> 00:17:59,400 [Ted] Judges, curry ketchup is an intriguing basket ingredient. 423 00:17:59,400 --> 00:18:00,400 Who has tried it? 424 00:18:00,400 --> 00:18:02,266 It's exactly as the name indicates. 425 00:18:02,266 --> 00:18:04,467 It tastes exactly like ketchup and curry. 426 00:18:04,467 --> 00:18:05,767 It's also very sweet. 427 00:18:05,767 --> 00:18:07,700 The curry and ketchup is one thing, but I think 428 00:18:07,700 --> 00:18:10,200 that that ostrich neck is the very big challenge. 429 00:18:10,200 --> 00:18:12,967 There's a lot of bones. It's basically a lot of vertebrae. 430 00:18:12,967 --> 00:18:13,867 It's a lot of work. 431 00:18:13,867 --> 00:18:18,000 So ostrich neck, very similar to oxtail. 432 00:18:18,000 --> 00:18:21,600 But also, this needs a low and slow cooking process. 433 00:18:21,600 --> 00:18:23,567 They don't have three hours to cook this. 434 00:18:23,567 --> 00:18:25,300 So I would suggest grinding it. 435 00:18:25,300 --> 00:18:26,567 They make nothing but neck bones. 436 00:18:26,567 --> 00:18:27,834 Scooch behind, behind. 437 00:18:28,667 --> 00:18:30,367 Oh, my gosh. 438 00:18:30,367 --> 00:18:33,600 I am feeling super confident heading into round two. 439 00:18:33,600 --> 00:18:36,533 The only thing holding me back is this ostrich neck. 440 00:18:38,600 --> 00:18:43,166 For my entree, I am making ostrich neck polenta 441 00:18:43,166 --> 00:18:45,400 with a rainbow carrot succotash 442 00:18:45,400 --> 00:18:48,233 and a rainbow carrot top chimichurri. 443 00:18:49,667 --> 00:18:52,100 [Geoffrey] Arielle has polenta, which is great, 444 00:18:52,100 --> 00:18:53,667 but it's not a basket ingredient. 445 00:18:53,667 --> 00:18:55,367 [Marc] It's really hard to make in 30 minutes. 446 00:18:55,367 --> 00:18:57,767 [Fariyal] Yeah, that's the most concerning thing for me. 447 00:18:57,767 --> 00:18:58,667 [Marc] Yeah. 448 00:19:00,166 --> 00:19:01,500 [Davante] Understanding Southern cooking, 449 00:19:01,500 --> 00:19:03,000 I know that these ostrich necks are going 450 00:19:03,000 --> 00:19:05,867 to very much treat similar to a turkey neck or an oxtail. 451 00:19:05,867 --> 00:19:07,800 So I'll get them in the skillet on really high heat 452 00:19:07,800 --> 00:19:10,500 and hopefully get a really good sear on them. 453 00:19:10,500 --> 00:19:12,467 Seeing all the ingredients in the basket, I know 454 00:19:12,467 --> 00:19:13,900 I want to go in the direction of a stew. 455 00:19:13,900 --> 00:19:15,967 So I'll start off with some basic mirepoix, 456 00:19:15,967 --> 00:19:17,667 my onion, my carrot, my celery. 457 00:19:17,667 --> 00:19:19,400 Start getting those sweated down. 458 00:19:19,400 --> 00:19:22,533 My entree, I'm making a Southern-style ostrich neck stew. 459 00:19:24,567 --> 00:19:26,767 I know I'm going to get these ostrich necks searing, 460 00:19:26,767 --> 00:19:29,300 and I need to get the base of my stew sweating down. 461 00:19:29,300 --> 00:19:32,166 My stew needs some binders, so I use those pot pie bites. 462 00:19:32,166 --> 00:19:34,867 The bread and the bechamel inside will act as a roux 463 00:19:34,867 --> 00:19:36,367 and it'll tighten my stew right up. 464 00:19:36,367 --> 00:19:38,967 [Geoffrey] Chicken pot pie bites. 465 00:19:38,967 --> 00:19:40,800 -They really do taste like chicken pot pie. -They do. 466 00:19:40,800 --> 00:19:42,800 There's a bechamel in there, so it's creamy, right? 467 00:19:42,800 --> 00:19:43,800 Yeah. 468 00:19:43,800 --> 00:19:46,467 [Marc] But watching Davante, he's basically put 469 00:19:46,467 --> 00:19:49,200 almost all the basket ingredients in one pot. 470 00:19:49,200 --> 00:19:51,900 [Davante] Come on, baby. Stew, stew, stew. 471 00:19:51,900 --> 00:19:54,066 Is anyone excited about the ostrich neck? 472 00:19:54,066 --> 00:19:55,967 [Rain] I'm stoked, yeah. No, this is fun. 473 00:19:55,967 --> 00:19:58,567 I've never worked with ostrich before. 474 00:19:58,567 --> 00:20:00,433 Then it wouldn't be Chopped, then would it? 475 00:20:00,800 --> 00:20:02,533 -Behind. -Yep, yep. 476 00:20:04,200 --> 00:20:07,300 I'm feeling generally good about this basket. 477 00:20:07,300 --> 00:20:10,567 I am nervous about the time limit on the ostrich necks. 478 00:20:10,567 --> 00:20:14,100 So after my ostrich necks are nice and seared 479 00:20:14,100 --> 00:20:16,767 and toasty, I'm gonna get it in the oven to braise. 480 00:20:18,767 --> 00:20:21,500 I'm making lentils in a curry ketchup demi 481 00:20:21,500 --> 00:20:24,767 with roasted rainbow carrots with a carrot top 482 00:20:24,767 --> 00:20:26,967 and chicken pot pie emulsion. 483 00:20:28,867 --> 00:20:30,667 To make my demi for the lentils, 484 00:20:30,667 --> 00:20:35,467 I add veal demi-glace to a pan with a little bit more stock, 485 00:20:35,467 --> 00:20:37,667 some curry ketchup, and I'm going to add 486 00:20:37,667 --> 00:20:39,567 some whole grain mustard to it as well. 487 00:20:39,567 --> 00:20:42,000 That looks pretty nice. 488 00:20:42,000 --> 00:20:44,166 All right, chefs, 20 minutes to go here. 489 00:20:45,100 --> 00:20:46,533 Heard that, 20. 490 00:20:47,700 --> 00:20:49,000 [exhales] 491 00:20:49,000 --> 00:20:51,567 I love rainbow carrots. They're very versatile. 492 00:20:51,567 --> 00:20:54,767 They also have, like, a very subtly sweet taste to them, 493 00:20:54,767 --> 00:20:56,700 so I'm really happy. 494 00:20:56,700 --> 00:20:59,600 I add the chicken pot pie to my succotash because 495 00:20:59,600 --> 00:21:01,734 I knew I wanted to use the puff pastry part. 496 00:21:04,200 --> 00:21:06,233 15 minutes on the clock, chefs. 497 00:21:07,367 --> 00:21:09,767 [Davante] So I grab a shallow pan, and I want to get 498 00:21:09,767 --> 00:21:11,500 my rice going right away. 499 00:21:11,500 --> 00:21:13,500 To be able to represent Detroit in a competition 500 00:21:13,500 --> 00:21:15,000 of this magnitude is huge. 501 00:21:15,000 --> 00:21:17,867 The Detroit restaurant scene and the food scene is rising quickly. 502 00:21:17,867 --> 00:21:19,266 So being able to represent for them 503 00:21:19,266 --> 00:21:20,900 is definitely important to me. 504 00:21:20,900 --> 00:21:24,667 Let this stew go as long as I possibly can. 505 00:21:24,667 --> 00:21:27,066 I checked one of the ostrich necks inside the stew, 506 00:21:27,066 --> 00:21:29,767 and those big ostrich necks just didn't cook the way I wanted them to. 507 00:21:29,767 --> 00:21:31,266 Meat on the neck is still raw. 508 00:21:31,266 --> 00:21:33,233 Hopefully, it'll finish the rest of the way. 509 00:21:33,767 --> 00:21:35,433 Come on. 510 00:21:36,900 --> 00:21:38,367 All right, all right. 511 00:21:38,367 --> 00:21:41,266 Rainbow carrots. I love rainbow carrots. 512 00:21:41,266 --> 00:21:44,500 We have served them at the restaurant for a really long time. 513 00:21:44,500 --> 00:21:47,100 I'm going to roast them, and I'm going to compress them. 514 00:21:47,100 --> 00:21:48,467 That looks pretty cool. 515 00:21:48,467 --> 00:21:51,300 By compressing the carrots, I get the same effect 516 00:21:51,300 --> 00:21:53,667 as a pickle without sacrificing any of 517 00:21:53,667 --> 00:21:55,734 the texture of raw carrot. 518 00:21:56,767 --> 00:21:59,333 All right, chefs, only 10 minutes left on the clock. 519 00:22:01,967 --> 00:22:03,467 [Arielle] These rainbow carrots are so beautiful, 520 00:22:03,467 --> 00:22:05,000 I want to use every part of them. 521 00:22:05,000 --> 00:22:07,967 So I'm using the carrot tops to make a chimichurri. 522 00:22:07,967 --> 00:22:10,567 I know that this dish is going to be very, very rich, 523 00:22:10,567 --> 00:22:13,767 and I'm going to need some acidity to cut into it. 524 00:22:13,767 --> 00:22:17,667 But I look into my braising pot with my ostrich necks. 525 00:22:17,667 --> 00:22:21,300 There's not a lot of edible meat on there. 526 00:22:21,300 --> 00:22:24,500 It's a lot of tendons, a lot of chewy, tough parts. 527 00:22:24,500 --> 00:22:27,567 I take a bite, and it is chewy. 528 00:22:27,567 --> 00:22:30,467 And I am very, very nervous about this. 529 00:22:30,467 --> 00:22:31,567 That's chewy. 530 00:22:32,867 --> 00:22:34,266 [Ted] I think all three of these chefs 531 00:22:34,266 --> 00:22:37,000 have fallen head first into the trap of this basket, 532 00:22:37,000 --> 00:22:39,400 not understanding how tough that meat is. 533 00:22:39,400 --> 00:22:41,867 -Yep. -All right, chefs, the clock's coming down to 534 00:22:41,867 --> 00:22:43,133 five minutes here. 535 00:22:45,567 --> 00:22:46,767 [Davante] I know the clock is ticking, 536 00:22:46,767 --> 00:22:49,467 and I'm so over these ostrich necks, I could just cry. 537 00:22:49,467 --> 00:22:51,233 It's going to work today. 538 00:22:53,567 --> 00:22:55,567 Two minutes, guys. Get a hustle. 539 00:22:57,200 --> 00:23:01,166 [Rain] Next, I'm going to do an emulsion with some walnuts, 540 00:23:01,166 --> 00:23:02,734 those chicken pot pie bites. 541 00:23:03,400 --> 00:23:05,200 And the carrot top. 542 00:23:05,200 --> 00:23:07,166 Yeah, there we go. 543 00:23:07,166 --> 00:23:09,900 At this point, I'm feeling really good about 544 00:23:09,900 --> 00:23:12,700 every component except for the ostrich necks. 545 00:23:12,700 --> 00:23:13,734 Those are freaking me out. 546 00:23:15,300 --> 00:23:18,600 -Uh-oh, uh-oh. -All four basket ingredients, chefs. 547 00:23:18,600 --> 00:23:19,934 All four. 548 00:23:21,367 --> 00:23:22,767 [Marc] There's a minute and a half left. 549 00:23:22,767 --> 00:23:24,500 We're all gonna get everything on the plate, all four ingredients. 550 00:23:24,500 --> 00:23:25,767 -Let's go. -[Fariyal] Are we plating? 551 00:23:25,767 --> 00:23:26,734 Hope and pray. 552 00:23:30,867 --> 00:23:32,066 [Arielle] Here we go. 553 00:23:33,266 --> 00:23:34,867 One minute to go, chefs. 554 00:23:34,867 --> 00:23:36,100 One minute. 555 00:23:37,166 --> 00:23:39,767 [Rain] I take my braised ostrich out of my saute pan, 556 00:23:39,767 --> 00:23:41,767 and it is not working with me. 557 00:23:41,767 --> 00:23:43,066 It is so tough. 558 00:23:43,066 --> 00:23:46,166 I don't think Rain is going to get the ostrich neck. 559 00:23:47,400 --> 00:23:49,667 Finish up those entrees, chefs. 560 00:23:49,667 --> 00:23:51,266 Rain, you got to get the ostrich on the plate. 561 00:23:51,266 --> 00:23:54,100 -I'm trying. -Ten, nine, eight, 562 00:23:54,100 --> 00:23:56,266 seven, six, five, four... 563 00:23:56,266 --> 00:23:58,200 -I can't watch this. -This ain't happening. 564 00:23:58,200 --> 00:24:01,233 -Oh, no. -...three, two, one. 565 00:24:01,767 --> 00:24:04,533 -Time's up. -Oh. Oh. 566 00:24:04,867 --> 00:24:07,000 Oh, Rain. 567 00:24:07,000 --> 00:24:08,266 [Ted] Well, the ostrich won this one. 568 00:24:08,266 --> 00:24:09,667 [Marc] Mm-hmm. 569 00:24:09,667 --> 00:24:11,634 It's the defeat of the necks. 570 00:24:12,567 --> 00:24:15,900 [Rain] We all had our pitfalls here and there. 571 00:24:15,900 --> 00:24:18,100 But I did miss an ingredient. 572 00:24:18,100 --> 00:24:19,233 I might go home. 573 00:24:22,400 --> 00:24:25,700 [Davante] I'm feeling anxious. I'm feeling confused. 574 00:24:25,700 --> 00:24:27,900 I'm praying to the Chopped gods that my ostrich neck 575 00:24:27,900 --> 00:24:29,467 is tender and the judges like it, 576 00:24:29,467 --> 00:24:31,066 and it's going to get me through to the next round. 577 00:24:33,100 --> 00:24:34,400 [sighs] 578 00:24:44,467 --> 00:24:48,900 Chefs, in the second basket, you found chicken pot pie bites, 579 00:24:48,900 --> 00:24:52,667 rainbow carrots, ostrich necks, 580 00:24:52,667 --> 00:24:54,166 and curry ketchup. 581 00:24:54,166 --> 00:24:57,066 Chef Arielle, please tell us about your main course. 582 00:24:57,066 --> 00:24:58,233 All right, judges. 583 00:24:58,233 --> 00:25:02,667 So I have ostrich neck polenta with rainbow carrot succotash 584 00:25:02,667 --> 00:25:05,233 and a rainbow carrot top chimichurri. 585 00:25:09,467 --> 00:25:11,400 How did you cook the ostrich neck? 586 00:25:11,400 --> 00:25:14,467 So I braised it in chicken stock, and I added 587 00:25:14,467 --> 00:25:17,066 the ostrich bones to try to get a little bit more flavor out of that. 588 00:25:17,066 --> 00:25:18,667 It's really hard to chew. 589 00:25:20,100 --> 00:25:23,000 It's like leather. I would not want to put that on a plate 590 00:25:23,000 --> 00:25:25,567 if I was in a restaurant serving it to somebody. 591 00:25:25,867 --> 00:25:27,467 It's tough. 592 00:25:27,467 --> 00:25:30,900 We gave you a tough riddle in that basket. 593 00:25:30,900 --> 00:25:33,100 [Geoffrey] Well, I like the carrot succotash. 594 00:25:33,100 --> 00:25:35,567 It's very tasty. The polenta is very tasty. 595 00:25:35,567 --> 00:25:39,100 And I like the chimichurri. It's a beautiful plate. 596 00:25:39,100 --> 00:25:42,667 I think you were very intelligent with how you used 597 00:25:42,667 --> 00:25:44,600 all of your basket ingredients. 598 00:25:44,600 --> 00:25:46,300 Well, three out of four. 599 00:25:46,300 --> 00:25:49,967 Using the ostrich neck bone in the chicken broth, 600 00:25:49,967 --> 00:25:51,800 very cerebral. I love that you did that. 601 00:25:51,800 --> 00:25:54,166 You used two of the ingredients in two ways. 602 00:25:54,166 --> 00:25:56,000 The carrot tops, you used it in the chimichurri, 603 00:25:56,000 --> 00:25:58,066 and you used it as a succotash. 604 00:25:58,066 --> 00:26:00,600 And then even the chicken pot pie bites, 605 00:26:00,600 --> 00:26:02,166 you used that in two ways as well. 606 00:26:02,166 --> 00:26:04,667 -So I think this speaks to your skill level. -Yes. 607 00:26:04,667 --> 00:26:08,867 Just the ostrich neck is where you got caught up, 608 00:26:08,867 --> 00:26:10,000 but I understand. 609 00:26:10,000 --> 00:26:12,400 -Thank you, Chef. -[Ted] Thank you, Chef Arielle. 610 00:26:12,400 --> 00:26:14,200 -Chef Davante. -Absolutely. 611 00:26:14,200 --> 00:26:15,767 So what you have in front of you, chefs, 612 00:26:15,767 --> 00:26:18,834 is a southern-style ostrich neck and bean stew. 613 00:26:21,667 --> 00:26:25,166 This ostrich neck is just definitely inedible here as well. 614 00:26:25,767 --> 00:26:27,266 It's just chewy. 615 00:26:27,266 --> 00:26:29,800 I think using this neck as a flavoring in a broth 616 00:26:29,800 --> 00:26:31,166 might have been the best way to go. 617 00:26:31,166 --> 00:26:32,767 But I think the stew's flavorful. 618 00:26:32,767 --> 00:26:34,000 You've built some flavors. 619 00:26:34,000 --> 00:26:37,000 Can I detect that there's the curried ketchup in here? 620 00:26:37,000 --> 00:26:39,600 I mean, that's probably some of the background base 621 00:26:39,600 --> 00:26:40,900 with the tomato. 622 00:26:40,900 --> 00:26:43,400 I like the flavor. The rice is good. 623 00:26:43,400 --> 00:26:46,367 It could have cooked just a smidgen more, I think. 624 00:26:46,367 --> 00:26:48,266 [Geoffrey] Yeah, the carrots are there. Everything is there. 625 00:26:48,266 --> 00:26:50,000 And it's hearty, and you have great flavor. 626 00:26:50,000 --> 00:26:51,000 You know, the stew is good. 627 00:26:51,000 --> 00:26:54,300 It's just it's very tomato-forward. 628 00:26:54,300 --> 00:26:55,867 [Fariyal] Everything gets lost in here. 629 00:26:55,867 --> 00:26:58,066 I wouldn't have known any of that stuff is in there, 630 00:26:58,066 --> 00:27:01,100 minus the ostrich neck, because I was having 631 00:27:01,100 --> 00:27:02,300 a hard time chewing it. 632 00:27:02,300 --> 00:27:04,467 Again, a very challenging ingredient. 633 00:27:04,467 --> 00:27:05,600 [Geoffrey] But you got good flavors. 634 00:27:05,600 --> 00:27:08,900 It's just that we are definitely having a lot 635 00:27:08,900 --> 00:27:11,467 of problem with this ostrich neck. 636 00:27:11,467 --> 00:27:13,967 -Yes, Chef. -[Ted] Chef Davante, thank you. 637 00:27:13,967 --> 00:27:15,900 Chef Rain, what do we have? 638 00:27:15,900 --> 00:27:21,266 We have some lentils cooked in a curry ketchup demi, 639 00:27:21,266 --> 00:27:24,767 some roasted rainbow carrots on an emulsion made out 640 00:27:24,767 --> 00:27:27,266 of the tops, and the pot pie bites. 641 00:27:27,266 --> 00:27:30,567 There's also some compressed carrots 642 00:27:30,567 --> 00:27:35,467 and a glaring lack of ostrich neck on the plate. 643 00:27:35,467 --> 00:27:37,166 You've never cooked ostrich neck before? 644 00:27:37,166 --> 00:27:40,000 -Surprisingly, no. -[all laughing] 645 00:27:40,000 --> 00:27:42,367 [Marc] Look, I mean, obviously, you've left off 646 00:27:42,367 --> 00:27:43,600 a basket ingredient. 647 00:27:43,600 --> 00:27:45,867 We're a little disappointed with that. 648 00:27:45,867 --> 00:27:48,166 -But beautiful plate. -Thank you. 649 00:27:48,166 --> 00:27:50,467 [Fariyal] Very stunning to look at. 650 00:27:50,467 --> 00:27:52,700 I almost didn't want to eat it. It was so pretty. 651 00:27:52,700 --> 00:27:55,166 I think using the carrot tops, this is, 652 00:27:55,166 --> 00:27:57,100 what else is in this green sauce? 653 00:27:57,100 --> 00:28:00,667 -Pot pie bites. -'Cause I got to say, I really like that. 654 00:28:00,667 --> 00:28:03,667 -Thank you. -And it goes really nicely with those carrots. 655 00:28:03,667 --> 00:28:07,500 Unfortunately, obviously, the missing protein on the plate. 656 00:28:07,500 --> 00:28:10,567 And your lentils are not quite cooked enough. 657 00:28:10,567 --> 00:28:11,767 [Rain] Heard. 658 00:28:11,767 --> 00:28:15,100 Even though the ostrich neck did not make it on the plate, 659 00:28:15,100 --> 00:28:19,700 honestly, this eats beautifully as a vegetarian dish. 660 00:28:19,700 --> 00:28:22,867 Everything else was executed, minus the lentils 661 00:28:22,867 --> 00:28:24,100 that were slightly undercooked. 662 00:28:24,100 --> 00:28:27,100 Everything else that you did put on the plate, delicious. 663 00:28:27,100 --> 00:28:29,567 -Thank you. -When you taste it, even though it's undercooked, 664 00:28:29,567 --> 00:28:31,700 it's so tasty. Great flavors. 665 00:28:31,700 --> 00:28:32,667 Thank you. 666 00:28:32,667 --> 00:28:34,500 So why are you doing this to yourself, Chef? 667 00:28:34,500 --> 00:28:37,000 [Rain] Well, I mean, other than showing up for myself 668 00:28:37,000 --> 00:28:40,500 and showing up for my city, I really wanted to represent 669 00:28:40,500 --> 00:28:41,700 the trans community. 670 00:28:41,700 --> 00:28:45,667 The stigma of the industry is, like, very macho and brash. 671 00:28:45,667 --> 00:28:47,467 It can make it hard for, you know, people 672 00:28:47,467 --> 00:28:50,066 that maybe are coming to terms with themselves, 673 00:28:50,066 --> 00:28:52,266 or I just want to be here and be like, you can do it. 674 00:28:52,266 --> 00:28:54,767 -Like, I'm here, you know? -[Ted] Thank you, Chef Rain. 675 00:28:55,900 --> 00:28:58,467 We are moving toward the Chopped finish line. 676 00:28:58,467 --> 00:29:00,133 Another chef has to go. 677 00:29:01,500 --> 00:29:03,567 [Rain] Leaving a basket ingredient off, 678 00:29:03,567 --> 00:29:05,567 I've seen people continue to the next round. 679 00:29:05,567 --> 00:29:07,900 I've also seen them get chopped because of it. 680 00:29:07,900 --> 00:29:10,166 I think it's kind of up in the air. 681 00:29:10,166 --> 00:29:13,266 I'm feeling a lot of emotion, but Rain didn't get 682 00:29:13,266 --> 00:29:14,767 ostrich neck on the plate. 683 00:29:14,767 --> 00:29:16,567 So I feel like my chances are a little bit better 684 00:29:16,567 --> 00:29:17,667 because of that. 685 00:29:30,500 --> 00:29:34,467 So whose dish is on the chopping block? 686 00:29:41,667 --> 00:29:43,867 Chef Rain, you've been chopped. 687 00:29:43,867 --> 00:29:45,033 Judges? 688 00:29:45,033 --> 00:29:48,667 Rain, first and foremost, I want to say thank you so much 689 00:29:48,667 --> 00:29:51,367 for being here and having the courage to tell your story. 690 00:29:51,367 --> 00:29:54,266 This is very important. Representation matters. 691 00:29:54,266 --> 00:29:57,166 It's very clear that you know how to build flavors 692 00:29:57,166 --> 00:29:59,867 in a short period of time. Everything was delicious. 693 00:29:59,867 --> 00:30:01,800 So while we loved your rainbow carrots 694 00:30:01,800 --> 00:30:04,767 and the carrot top emulsion, we obviously 695 00:30:04,767 --> 00:30:07,300 could not overlook the missing ostrich neck 696 00:30:07,300 --> 00:30:09,000 that never made it on the plate. 697 00:30:09,000 --> 00:30:11,867 -Yeah. -And so we had to chop you. 698 00:30:11,867 --> 00:30:14,867 Thank you for having me. It was great meeting you. 699 00:30:14,867 --> 00:30:16,700 Oh, yeah, it's disappointing being chopped, 700 00:30:16,700 --> 00:30:19,066 but at the end of the day, I did what I came to do. 701 00:30:19,066 --> 00:30:22,166 I represented my community. I think that's important. 702 00:30:27,166 --> 00:30:30,567 Chef Arielle, Chef Davante, let's see if this last set 703 00:30:30,567 --> 00:30:32,467 of ingredients suits you. 704 00:30:37,400 --> 00:30:38,934 Open your dessert baskets. 705 00:30:40,567 --> 00:30:42,467 -All right. -Let's go. 706 00:30:42,467 --> 00:30:46,600 -And it's a Neapolitan roll. -[Arielle] All right. 707 00:30:46,600 --> 00:30:49,266 -Some pears. -[Ted] You also have pears. 708 00:30:49,266 --> 00:30:52,667 -[Arielle] I'm excited about the pears. -[Ted] Potato chip clusters. 709 00:30:52,667 --> 00:30:54,600 [Arielle] I love the potato chip clusters. 710 00:30:54,600 --> 00:30:57,100 Chocolate and potato chips go really well. 711 00:30:57,100 --> 00:30:59,300 So I already know that it's a winner. 712 00:30:59,300 --> 00:31:00,900 [Ted] And salad cream. 713 00:31:00,900 --> 00:31:02,767 [Davante] In Southern cuisine, they use salad cream 714 00:31:02,767 --> 00:31:05,100 as a fat base all the time in desserts. 715 00:31:05,100 --> 00:31:07,066 So I had no problem utilizing the ingredient. 716 00:31:08,100 --> 00:31:10,233 [Ted] 30 minutes to make an awesome dessert. 717 00:31:10,667 --> 00:31:11,800 Time starts now. 718 00:31:11,800 --> 00:31:12,767 -Come on. -[Marc] Let's go. 719 00:31:12,767 --> 00:31:13,767 [Fariyal] Let's go. 720 00:31:13,767 --> 00:31:15,667 -Oh, yeah. -Woo-hoo. There we go. 721 00:31:15,667 --> 00:31:18,300 -[Marc] Rock and roll. -[Fariyal] You got this. 722 00:31:18,300 --> 00:31:20,100 [Davante] You got this, Arielle. You got this. 723 00:31:20,100 --> 00:31:22,300 [Arielle] I'm good. Thank you, Chef. 724 00:31:22,300 --> 00:31:25,266 So, judges, chocolate potato chip clusters 725 00:31:25,266 --> 00:31:28,100 and salad cream in dessert. 726 00:31:28,100 --> 00:31:30,266 -What's going on? -It seems like you're trying to blame us, Ted. 727 00:31:30,266 --> 00:31:33,266 -It's not our fault. -I am, because it's not my fault. 728 00:31:33,266 --> 00:31:34,667 They have to deal with it. 729 00:31:34,667 --> 00:31:37,800 Those chocolate potato chip clusters, a little salty, 730 00:31:37,800 --> 00:31:39,100 a little sweet, that's fine. 731 00:31:39,100 --> 00:31:41,500 But the salad cream, it's going to be a stretch. 732 00:31:41,500 --> 00:31:44,300 The salad cream is marketed as a sandwich spread 733 00:31:44,300 --> 00:31:46,166 -in the United Kingdom. -Right. 734 00:31:46,166 --> 00:31:48,367 It's grapeseed oil. There's vinegar in there. 735 00:31:48,367 --> 00:31:50,100 -[Marc] Some mustard. -Mustard, yeah. 736 00:31:50,100 --> 00:31:51,467 [Geoffrey] It's a thinned out mayonnaise. 737 00:31:51,467 --> 00:31:53,767 You could probably melt that with a cake 738 00:31:53,767 --> 00:31:56,500 and some milk, and there you have a base for ice cream. 739 00:31:56,500 --> 00:31:57,600 [Fariyal] Yeah. 740 00:31:59,367 --> 00:32:03,467 I'm currently a pastry chef, so this is my round to take. 741 00:32:03,467 --> 00:32:06,367 Salad cream basically tastes like what you would put 742 00:32:06,367 --> 00:32:07,667 on a coleslaw. 743 00:32:07,667 --> 00:32:10,100 It's very vinegary, very oily. 744 00:32:10,100 --> 00:32:12,066 It just does not belong in a dessert. 745 00:32:12,066 --> 00:32:13,133 All right. 746 00:32:13,133 --> 00:32:18,266 So for my dessert, I'm making a buttermilk salad cream 747 00:32:18,266 --> 00:32:22,467 ice cream with a potato chip and pear caramel. 748 00:32:22,467 --> 00:32:25,467 -[hums] -My plan is to have this buttermilk 749 00:32:25,467 --> 00:32:27,467 tamper down, like, the savory aspects 750 00:32:27,467 --> 00:32:29,400 of the salad cream and kind of bring out 751 00:32:29,400 --> 00:32:30,834 that tanginess that I want. 752 00:32:31,767 --> 00:32:33,700 A little quicker, but don't curdle. 753 00:32:33,700 --> 00:32:34,867 Please, please, please. 754 00:32:34,867 --> 00:32:36,367 What kind of ice cream are you making? 755 00:32:36,367 --> 00:32:38,867 It's going to be a buttermilk salad cream ice cream. 756 00:32:38,867 --> 00:32:41,200 -Whoa. -Wow, that sounds really appetizing. 757 00:32:41,200 --> 00:32:43,233 I hope it's going to be tangy delicious. 758 00:32:46,266 --> 00:32:48,900 I wonder how Davante feels about being up against 759 00:32:48,900 --> 00:32:49,967 a pastry chef. 760 00:32:49,967 --> 00:32:51,767 Look, I think Davante's got a lot of experience. 761 00:32:51,767 --> 00:32:52,800 He's been hustling. 762 00:32:52,800 --> 00:32:54,600 He is not letting anything get in the way of him, 763 00:32:54,600 --> 00:32:56,600 and I'm sure that he's got a lot of pastry experience. 764 00:32:56,600 --> 00:32:59,266 -20 minutes on the clock, chefs. -Let's go, Tay. 765 00:32:59,266 --> 00:33:01,533 Move, baby. Move, baby. 766 00:33:01,800 --> 00:33:03,000 It's game time. 767 00:33:03,000 --> 00:33:05,100 Once I see these ingredients, I know I'm going to go 768 00:33:05,100 --> 00:33:06,934 in the direction of a boozy bread pudding. 769 00:33:08,200 --> 00:33:10,500 For my dessert, I'm making a boozy pear 770 00:33:10,500 --> 00:33:12,567 and cherry Neapolitan bread pudding 771 00:33:12,567 --> 00:33:14,900 with a potato chip cluster salted caramel 772 00:33:14,900 --> 00:33:17,333 and a potato chip cluster walnut crumb. 773 00:33:19,200 --> 00:33:20,667 Okay. 774 00:33:20,667 --> 00:33:22,867 I'm going to start by getting my custard for my bread pudding started. 775 00:33:22,867 --> 00:33:25,066 I throw in some of that salad cream to add a little bit 776 00:33:25,066 --> 00:33:28,567 more fat, as well as some sugar, cinnamon, and nutmeg. 777 00:33:28,567 --> 00:33:30,567 I know the Neapolitan cake is super sweet, 778 00:33:30,567 --> 00:33:32,367 so I know I need some of the bread to cut it. 779 00:33:32,367 --> 00:33:33,867 I know it's got to be a winner. 780 00:33:33,867 --> 00:33:35,867 [Geoffrey] All right, Chef Davante, are you okay? 781 00:33:35,867 --> 00:33:37,266 -You drinking already? -Yes, sir. 782 00:33:37,266 --> 00:33:40,066 -Five o'clock somewhere, right? -What are you making? 783 00:33:40,066 --> 00:33:42,567 I'm making a boozy bread pudding. 784 00:33:42,567 --> 00:33:44,467 I'm about to hydrate my cherries 785 00:33:44,467 --> 00:33:46,133 and my pears with some bourbon. 786 00:33:47,667 --> 00:33:50,266 I know immediately my bread pudding is going to take a little time to cook, 787 00:33:50,266 --> 00:33:52,667 so I've got to get it in the oven as fast as possible. 788 00:33:55,500 --> 00:33:57,900 I love bread pudding. It just never works, 789 00:33:57,900 --> 00:33:59,634 because you need enough time in the oven. 790 00:34:00,166 --> 00:34:03,934 Go, baby, go. 791 00:34:05,667 --> 00:34:06,934 Ohh. 792 00:34:08,000 --> 00:34:10,500 So now that my ice cream is doing its thing, 793 00:34:10,500 --> 00:34:13,834 I take my pears, and I start making a caramel. 794 00:34:17,367 --> 00:34:18,266 Okay. 795 00:34:18,266 --> 00:34:21,066 I love putting potato chips in dessert. 796 00:34:21,066 --> 00:34:23,367 Saltiness will work really well with sweetness. 797 00:34:23,367 --> 00:34:26,266 So I throw a generous amount of these potato chips 798 00:34:26,266 --> 00:34:27,567 into my caramel. 799 00:34:28,066 --> 00:34:29,166 Making it work. 800 00:34:30,767 --> 00:34:33,400 [Marc] The chocolate potato chip clusters. 801 00:34:33,400 --> 00:34:35,667 It's literally potato chips, and then they dip them 802 00:34:35,667 --> 00:34:36,734 -in chocolate. -[Fariyal] Right. 803 00:34:39,166 --> 00:34:40,967 [Davante] So while my bread pudding is finishing, 804 00:34:40,967 --> 00:34:44,200 I'm going to make a chocolate potato chip cluster salted caramel. 805 00:34:44,200 --> 00:34:45,567 And I'm going to use a little bit of 806 00:34:45,567 --> 00:34:48,200 the salad cream as the cream base for my caramel. 807 00:34:48,200 --> 00:34:50,400 I whisk it together, I taste it, money. 808 00:34:50,400 --> 00:34:51,767 Ah, come on. 809 00:34:51,767 --> 00:34:53,667 It's all dirty to me. 810 00:34:53,667 --> 00:34:58,500 Seems to me that Davante was just checking his bread pudding, 811 00:34:58,500 --> 00:35:00,567 and he's not very happy with how much time 812 00:35:00,567 --> 00:35:02,166 is left on the clock. 813 00:35:02,166 --> 00:35:04,200 I want to get a little bit more crust on the top. 814 00:35:04,200 --> 00:35:06,266 But I know there's just simply not enough time. 815 00:35:06,266 --> 00:35:09,767 [Fariyal] He's using three of the basket ingredients in the pudding. 816 00:35:09,767 --> 00:35:12,567 So he has a lot riding in that oven right now. 817 00:35:12,567 --> 00:35:15,500 -Yeah. -Come on, baby. Quit playing with me. 818 00:35:15,500 --> 00:35:17,367 It's not going to cook if you keep opening it. 819 00:35:18,900 --> 00:35:20,967 I know. I know. I know. 820 00:35:30,367 --> 00:35:31,467 [Ted] All right, chefs, you're coming up 821 00:35:31,467 --> 00:35:33,066 on the four-minute mark here. 822 00:35:34,467 --> 00:35:37,367 [Marc] Guys, Davante's got three basket ingredients 823 00:35:37,367 --> 00:35:39,634 -riding on that bread pudding in the oven. -[Fariyal] Yes. 824 00:35:40,467 --> 00:35:42,166 Oh, you've been close. 825 00:35:43,066 --> 00:35:44,567 -Let's go. -Okay. 826 00:35:44,567 --> 00:35:46,800 [Geoffrey] Is Arielle taking her ice cream out of the hopper? 827 00:35:46,800 --> 00:35:48,133 That is going to be butter. 828 00:35:49,400 --> 00:35:51,066 All right. Please be done. 829 00:35:53,066 --> 00:35:54,767 The ice cream definitely looks a little grainy. 830 00:35:54,767 --> 00:35:55,734 [Geoffrey] It looks grainy. 831 00:36:00,600 --> 00:36:02,400 It's Neapolitan cake. It's very pretty. 832 00:36:02,400 --> 00:36:04,967 It's got little squares. They're just different flavors, 833 00:36:04,967 --> 00:36:06,500 just like Neapolitan ice cream. 834 00:36:06,500 --> 00:36:09,667 I know I have to incorporate this Neapolitan roll somehow, 835 00:36:09,667 --> 00:36:13,100 so I figured folding it into my ice cream is my best bet. 836 00:36:13,100 --> 00:36:15,333 All right, chefs, here's your two-minute warning. 837 00:36:16,700 --> 00:36:19,433 That bread pudding finishes. I think it's a winner-winner chicken dinner. 838 00:36:21,900 --> 00:36:24,867 I know the bread pudding with the caramel on top is gonna be pretty soft, 839 00:36:24,867 --> 00:36:26,567 so I know I need to add some texture. 840 00:36:26,567 --> 00:36:28,567 I make a crumble out of the potato chip clusters. 841 00:36:28,567 --> 00:36:31,066 -Let's go, let's go, guys. -Let's get it all on the plate. 842 00:36:31,066 --> 00:36:33,100 -All four ingredients. -[Davante] It's looking perfect. 843 00:36:33,100 --> 00:36:34,200 It's looking absolutely perfect. 844 00:36:34,200 --> 00:36:36,800 Let's go. Let's go. You got this. 845 00:36:36,800 --> 00:36:39,367 [Ted] Here we go, chefs. Final seconds of the final round. 846 00:36:39,367 --> 00:36:43,967 -Ten, nine, eight, seven, six... -You got this, chefs. 847 00:36:43,967 --> 00:36:45,066 Come on, come on. 848 00:36:45,066 --> 00:36:46,600 -...five, four... -Come on, everything's on the plate. 849 00:36:46,600 --> 00:36:48,266 -Let's go. -...three, two, one. 850 00:36:48,266 --> 00:36:49,667 [Fariyal] Last touches, last touches. 851 00:36:51,166 --> 00:36:53,934 -Time's up. -[judges clapping] 852 00:36:54,600 --> 00:36:55,533 You did it. 853 00:36:58,266 --> 00:36:59,767 [Arielle] Davante's a really talented chef. 854 00:36:59,767 --> 00:37:01,567 I'm sure his bread pudding is going to be delicious, 855 00:37:01,567 --> 00:37:02,967 and I'm a little bit nervous. 856 00:37:04,300 --> 00:37:05,767 [Davante] She's been killing it all day. 857 00:37:05,767 --> 00:37:07,266 I feel like I'm competing with the best. 858 00:37:07,266 --> 00:37:09,700 She made an ice cream today, so hopefully my bread pudding 859 00:37:09,700 --> 00:37:10,967 will stand toe to toe. 860 00:37:14,567 --> 00:37:17,600 Chef Arielle, Chef Davante, the judges are hoping 861 00:37:17,600 --> 00:37:20,700 you've made amazing desserts from a Neapolitan roll, 862 00:37:20,700 --> 00:37:26,200 pears, chocolate potato chip clusters, and salad cream. 863 00:37:26,200 --> 00:37:27,767 Chef Arielle, what do we have? 864 00:37:27,767 --> 00:37:32,000 For your dessert, I have a buttermilk and salad cream 865 00:37:32,000 --> 00:37:34,734 ice cream with a potato chip and pear caramel. 866 00:37:38,867 --> 00:37:40,700 I like the chocolate potato chip clusters 867 00:37:40,700 --> 00:37:42,667 when they're mixed with everything else. 868 00:37:42,667 --> 00:37:45,467 It's a real good flavor. The pear caramel is excellent. 869 00:37:45,467 --> 00:37:47,400 What I don't get is the salad cream. 870 00:37:47,400 --> 00:37:49,300 I don't necessarily know if I want to get it, 871 00:37:49,300 --> 00:37:52,567 but this does need a little relief 'cause it's very sweet. 872 00:37:52,567 --> 00:37:53,767 Understood, Chef. 873 00:37:53,767 --> 00:37:56,700 Yeah, I think the best thing in here is the pear caramel. 874 00:37:56,700 --> 00:37:58,567 And in the ice cream, the bite's very good. 875 00:37:58,567 --> 00:38:00,367 But then when you just eat the ice cream on its own, 876 00:38:00,367 --> 00:38:02,567 you can sort of detect that it's just a touch overturned. 877 00:38:02,567 --> 00:38:05,700 And in the Neapolitan roll, you folded it into the ice cream. 878 00:38:05,700 --> 00:38:07,900 I think there could have been a better use for it. 879 00:38:07,900 --> 00:38:11,066 My issue is it feels like you gave me back the ingredients, 880 00:38:11,066 --> 00:38:13,100 like the chocolate potato chip clusters. 881 00:38:13,100 --> 00:38:14,467 Did you do anything with them? 882 00:38:14,467 --> 00:38:16,166 [Arielle] Just threw them in the caramel and cooked them down a little. 883 00:38:16,166 --> 00:38:18,834 I was probably expecting more, but it's delicious. 884 00:38:19,667 --> 00:38:21,867 -[Ted] Chef Arielle, thank you. -Thank you. 885 00:38:21,867 --> 00:38:24,867 Finally, Chef Davante, please tell us about your dessert. 886 00:38:24,867 --> 00:38:26,467 So what you have in front of you, judges, 887 00:38:26,467 --> 00:38:30,567 is a bourbon pear, walnut, and cherry bread pudding. 888 00:38:30,567 --> 00:38:33,500 It's topped with a potato chip salted caramel. 889 00:38:33,500 --> 00:38:36,667 And then there's a walnut and potato chip 890 00:38:36,667 --> 00:38:38,967 cluster-like crumble just for some texture right over the top. 891 00:38:39,767 --> 00:38:41,467 You know, this is good. 892 00:38:41,467 --> 00:38:43,667 I'm very happy you put that sauce on top, 893 00:38:43,667 --> 00:38:45,266 because it's a little dry. 894 00:38:45,266 --> 00:38:47,467 Yeah, there needs to be a custard moment. 895 00:38:47,467 --> 00:38:49,266 There's no custard moment here. 896 00:38:49,266 --> 00:38:51,667 So I'm looking for that. 897 00:38:51,667 --> 00:38:54,000 Agreed. I'm a huge fan of bread pudding. 898 00:38:54,000 --> 00:38:56,700 So I was very happy to see this on my plate. 899 00:38:56,700 --> 00:38:59,100 But when you're cooking with pears, you have 900 00:38:59,100 --> 00:39:00,500 to make sure you peel the skin. 901 00:39:00,500 --> 00:39:02,400 -Otherwise, it eats very rubbery. -Understood. 902 00:39:02,400 --> 00:39:04,567 So that's my only thing. But I really enjoyed eating this. 903 00:39:04,567 --> 00:39:06,367 -Thank you, Chef. -Okay. 904 00:39:08,000 --> 00:39:10,100 You've got some tough baskets. 905 00:39:10,100 --> 00:39:13,100 In a few minutes, we'll find out who has won. 906 00:39:13,100 --> 00:39:14,233 -Thank you. -Thank you. 907 00:39:17,467 --> 00:39:21,400 Judges, slipper lobsters? Ostrich necks? 908 00:39:21,400 --> 00:39:24,767 Did you savor the novelty of these meals? 909 00:39:24,767 --> 00:39:27,767 There was a lot of novelty, but a lot of mistakes today. 910 00:39:27,767 --> 00:39:29,967 In the appetizer round, Davante really needed 911 00:39:29,967 --> 00:39:32,266 -to toss those noodles in that broth. -Right. 912 00:39:32,266 --> 00:39:33,667 [Fariyal] To me, it didn't eat as an appetizer. 913 00:39:33,667 --> 00:39:36,000 -It was a big boy appetizer. -[Fariyal] I would have had it as a main. 914 00:39:36,000 --> 00:39:38,867 He also got a lot of flavor out of that first course. 915 00:39:38,867 --> 00:39:41,567 I thought his first course was his boldest course. 916 00:39:41,567 --> 00:39:44,367 I thought personally that Arielle's weakest round 917 00:39:44,367 --> 00:39:46,000 -was her first course. -I agree. 918 00:39:46,000 --> 00:39:48,100 I mean, lobster toast with squash, 919 00:39:48,100 --> 00:39:49,767 it was an odd combination. 920 00:39:49,767 --> 00:39:52,066 [Marc] There was also very little delicata squash on it. 921 00:39:52,066 --> 00:39:54,467 -Yeah. -I'm not sure why it was a basket ingredient. 922 00:39:54,467 --> 00:39:56,567 I think that Davante, again, cooks with his heart. 923 00:39:56,567 --> 00:39:58,100 His entree was big. 924 00:39:58,100 --> 00:39:59,266 It was bold. It was hearty. 925 00:39:59,266 --> 00:40:00,700 And if you're in a cold climate, 926 00:40:00,700 --> 00:40:02,400 -you would eat that whole bowl. - [Fariyal] Exactly. 927 00:40:02,400 --> 00:40:03,867 I thought Arielle, the great thing 928 00:40:03,867 --> 00:40:05,667 that she did on her dish was the way that 929 00:40:05,667 --> 00:40:09,266 the polenta was married to her carrot top chimichurri 930 00:40:09,266 --> 00:40:10,266 that she made. 931 00:40:10,266 --> 00:40:11,567 Ah, what a great bite. 932 00:40:11,567 --> 00:40:14,367 I think both chefs, they didn't know how to cook the neck. 933 00:40:14,367 --> 00:40:16,467 And then they tried to put everything else from 934 00:40:16,467 --> 00:40:18,200 the pantry on the plate, and it just didn't work. 935 00:40:18,200 --> 00:40:20,734 Baskets were difficult, but I think we've decided. 936 00:40:28,467 --> 00:40:31,867 [Arielle] It was nerve-wracking having the judges judge my food. 937 00:40:31,867 --> 00:40:34,200 But now, after getting through all these rounds, I mean, 938 00:40:34,200 --> 00:40:37,467 my confidence is definitely feeling really good. 939 00:40:37,467 --> 00:40:39,266 I hope I'm the winner today. 940 00:40:41,000 --> 00:40:42,166 [Davante] I'm feeling good. 941 00:40:42,166 --> 00:40:44,567 I don't think there's anything that Arielle did that's going 942 00:40:44,567 --> 00:40:46,767 to stand in my way from winning the $10,000. 943 00:40:48,300 --> 00:40:51,767 So whose dish is on the chopping block? 944 00:41:02,567 --> 00:41:04,767 Chef Arielle, you've been chopped. 945 00:41:04,767 --> 00:41:06,867 -Judges? -[Geoffrey] Arielle, it was a delight to 946 00:41:06,867 --> 00:41:08,066 have you cook for us today. 947 00:41:08,066 --> 00:41:09,567 Your first course, we loved the idea of 948 00:41:09,567 --> 00:41:11,000 you doing crostini, but we felt 949 00:41:11,000 --> 00:41:13,867 your slipper lobster was quite overcooked. 950 00:41:13,867 --> 00:41:16,066 When it came to dessert, we couldn't taste 951 00:41:16,066 --> 00:41:17,066 the salad cream. 952 00:41:17,066 --> 00:41:18,700 And we really felt that the ice cream 953 00:41:18,700 --> 00:41:20,867 is over churned just a bit too much. 954 00:41:20,867 --> 00:41:22,834 And so we had to chop you. 955 00:41:23,867 --> 00:41:25,700 Thank you very much. 956 00:41:25,700 --> 00:41:27,667 So although I didn't take home the win, 957 00:41:27,667 --> 00:41:28,967 I still feel like a winner. 958 00:41:28,967 --> 00:41:31,467 I came in second place against some really talented chefs. 959 00:41:31,467 --> 00:41:33,767 I am leaving this competition so proud of myself. 960 00:41:36,266 --> 00:41:38,667 And that means, Chef Davante Burnley, 961 00:41:38,667 --> 00:41:40,600 you are the Chopped champion. 962 00:41:40,600 --> 00:41:43,100 $10,000 is the promised prize. 963 00:41:43,100 --> 00:41:44,834 -Well done, sir. -[all clapping] 964 00:41:46,667 --> 00:41:47,767 -[Fariyal] Congrats. -[Marc] Good job. 965 00:41:47,767 --> 00:41:50,066 I feel like I won a championship game today. 966 00:41:50,066 --> 00:41:52,300 Being a Chopped champion is so validating. 967 00:41:52,300 --> 00:41:54,266 This win is going to mean the world to my family. 968 00:41:54,266 --> 00:41:55,800 I can't wait to get back home to Detroit 969 00:41:55,800 --> 00:41:57,300 and let them know I won today.