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.
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00:02:45,667 --> 00:02:48,867
She's also a chef and someone
that I really admire as
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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.
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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.
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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
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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]
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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
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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.