1
00:00:01,400 --> 00:00:02,567
-[Geoffrey] Yeah.
-[Justin] All right. Let's go.
2
00:00:02,567 --> 00:00:04,300
Let's go.
3
00:00:04,300 --> 00:00:06,300
[Brandon] No idea what to do
with alligator hearts.
4
00:00:06,300 --> 00:00:07,967
There's a lot of challenge
in this basket.
5
00:00:07,967 --> 00:00:09,100
[Justin] Are you breathing?
6
00:00:09,100 --> 00:00:10,367
[Keis]
I'm definitely breathing.
7
00:00:12,166 --> 00:00:14,300
-I love it.
-Oh, that pains me.
8
00:00:14,300 --> 00:00:15,600
-Whoo.
-You got this.
9
00:00:15,600 --> 00:00:17,667
[Quincy] Time is flying.
10
00:00:17,667 --> 00:00:19,100
[Kayla] Hopefully,
these bake in time.
11
00:00:19,100 --> 00:00:20,533
Unbelievable.
12
00:00:20,967 --> 00:00:23,367
[Ted] Three, two, one.
13
00:00:23,367 --> 00:00:25,333
-Time's up.
-[Keis] Wow. Right?
14
00:00:28,767 --> 00:00:29,934
Awella.
15
00:00:31,400 --> 00:00:33,567
I am a celebrity
private chef.
16
00:00:33,567 --> 00:00:36,200
I live in Los Angeles,
California.
17
00:00:36,200 --> 00:00:38,767
I've cooked for Bill Gates,
Queen Latifah,
18
00:00:38,767 --> 00:00:40,767
Vivica Fox,
just to name a few.
19
00:00:40,767 --> 00:00:42,767
And I just got voted
one of the top 25
20
00:00:42,767 --> 00:00:44,567
private chefs in Los Angeles.
21
00:00:44,567 --> 00:00:46,467
I'm very diverse
in my cooking style.
22
00:00:46,467 --> 00:00:49,166
I experiment
with different cuisine.
23
00:00:49,166 --> 00:00:50,700
These other chefs
should definitely be worried
24
00:00:50,700 --> 00:00:52,667
because I'm bringing
a lot of flavors,
25
00:00:52,667 --> 00:00:54,700
creativity, and boldness.
26
00:00:54,700 --> 00:00:57,567
I want to show that
the sky's not even a limit.
27
00:00:57,567 --> 00:00:59,033
Now that's sexy.
28
00:01:00,166 --> 00:01:02,367
[Kayla] I may not
look intimidating,
29
00:01:02,367 --> 00:01:05,200
but when I'm in the kitchen,
the competition is on.
30
00:01:05,200 --> 00:01:08,200
I'm executive chef
of PJK Neighborhood Chinese
31
00:01:08,200 --> 00:01:09,367
in Naples, Florida.
32
00:01:09,367 --> 00:01:12,100
We make everything in-house
every day fresh.
33
00:01:12,100 --> 00:01:14,600
My style of cooking
is a fusion
34
00:01:14,600 --> 00:01:17,400
of all different types
of culinary concepts
35
00:01:17,400 --> 00:01:19,867
and just elevating it
and putting
my own twist on it.
36
00:01:20,567 --> 00:01:22,166
I got into cooking
with my father
37
00:01:22,166 --> 00:01:24,166
who's owned restaurants
his whole life.
38
00:01:24,166 --> 00:01:26,266
I was always helping him
in the kitchen,
39
00:01:26,266 --> 00:01:27,900
and that just carried on
to me
40
00:01:27,900 --> 00:01:29,266
being in the restaurant.
41
00:01:29,867 --> 00:01:31,200
The competitive streak in me
42
00:01:31,200 --> 00:01:33,400
definitely comes
from my father,
43
00:01:33,400 --> 00:01:35,433
and losing
is really not an option.
44
00:01:37,700 --> 00:01:40,100
[Brandon] 275 pounds
is hard to stop.
45
00:01:40,100 --> 00:01:41,500
If I do run into anybody,
46
00:01:41,500 --> 00:01:43,467
I'm sorry. [laughs]
47
00:01:43,467 --> 00:01:45,467
I'm Brandon Olson.
My style of cooking
48
00:01:45,467 --> 00:01:47,100
that would be
inspired new American,
49
00:01:47,100 --> 00:01:48,600
really embracing
the melting pot
50
00:01:48,600 --> 00:01:50,166
of what America is
51
00:01:50,166 --> 00:01:52,367
and all the cultures
that are here.
52
00:01:52,367 --> 00:01:53,767
I've been working
in professional kitchens
53
00:01:53,767 --> 00:01:55,200
since I was 16 years old.
54
00:01:55,200 --> 00:01:57,266
I went to the Culinary
Institute of Charleston,
55
00:01:57,266 --> 00:01:59,867
started working at fine dining
restaurants after that.
56
00:01:59,867 --> 00:02:01,467
I'm very competitive,
57
00:02:01,467 --> 00:02:02,834
and I have the skills
to back it up.
58
00:02:04,667 --> 00:02:05,800
[Quincy] I don't know
if there's ever been
59
00:02:05,800 --> 00:02:07,266
a coffee shop owner
to win Chopped,
60
00:02:07,266 --> 00:02:09,066
but I'm looking forward
to being the first.
61
00:02:09,867 --> 00:02:11,667
I'm the chef owner
of RND Coffee
62
00:02:11,667 --> 00:02:13,200
and Creme Fresh,
Non-Dairy Desserts
63
00:02:13,200 --> 00:02:14,567
in Roanoke, Virginia.
64
00:02:14,567 --> 00:02:17,767
A lot of people now know me
for my coffee, donuts.
65
00:02:18,667 --> 00:02:20,367
But what they don't know
is that I came up
66
00:02:20,367 --> 00:02:22,300
in some of the toughest
kitchens in America
67
00:02:22,300 --> 00:02:24,767
and, really,
I'm a savory chef by trade.
68
00:02:24,767 --> 00:02:26,767
My style is taking
familiar ingredients
69
00:02:26,767 --> 00:02:29,800
and transforming them
in new ways.
70
00:02:29,800 --> 00:02:31,467
Once I have a game plan
in mind,
71
00:02:31,467 --> 00:02:33,066
I wanna go straight forward,
72
00:02:33,066 --> 00:02:34,233
let my skills do the talking.
73
00:02:37,900 --> 00:02:39,867
-[Geoffrey] Hello, chefs.
-Hello, chefs.
74
00:02:39,867 --> 00:02:41,000
[Ted] Hello, chefs.
75
00:02:41,000 --> 00:02:42,367
-[Brandon] Hello, Ted.
-Hey, Ted.
76
00:02:42,367 --> 00:02:44,066
Are you feeling pumped up
for this?
77
00:02:44,066 --> 00:02:45,700
-100%.
-Ready, baby.
78
00:02:45,700 --> 00:02:48,100
[Ted] Fantastic.
There are three rounds,
79
00:02:48,100 --> 00:02:50,367
mandatory mystery ingredients
for each course.
80
00:02:50,367 --> 00:02:54,166
If your dish doesn't cut it,
you will be chopped.
81
00:02:54,166 --> 00:02:55,533
No way.
82
00:02:56,567 --> 00:02:58,934
What's in
your appetizer baskets?
83
00:03:01,567 --> 00:03:02,734
Show us.
84
00:03:03,867 --> 00:03:04,867
All right.
85
00:03:04,867 --> 00:03:06,567
[Ted] You have
alligator hearts.
86
00:03:06,567 --> 00:03:08,467
Alligator hearts. [laughing]
87
00:03:08,467 --> 00:03:10,567
I see the alligator heart
and my heart drops.
88
00:03:10,567 --> 00:03:11,567
Oh!
89
00:03:11,567 --> 00:03:13,300
I've never worked
with alligator heart before.
90
00:03:13,300 --> 00:03:14,400
All right.
91
00:03:14,400 --> 00:03:16,166
[Ted] Plus, snow peas.
92
00:03:16,166 --> 00:03:17,467
Pita chips?
93
00:03:17,467 --> 00:03:19,233
[Ted] Za'atar pita chips.
94
00:03:20,166 --> 00:03:21,367
And marshmallow spread.
95
00:03:21,367 --> 00:03:25,100
Marshmallow spread
is a very difficult texture
to work with.
96
00:03:25,100 --> 00:03:27,100
[Keis] I'm not sure
about those alligator hearts,
97
00:03:27,100 --> 00:03:28,967
but we gonna make
something shady.
98
00:03:28,967 --> 00:03:32,367
This is the 20-minute round,
goes by fast.
99
00:03:33,567 --> 00:03:35,400
-Clock starts now.
-[Justin] All right.
100
00:03:35,400 --> 00:03:37,467
-Let's rock and roll, guys.
-Let's go, chefs.
101
00:03:37,467 --> 00:03:38,934
[Geoffrey] Twenty minutes.
102
00:03:40,100 --> 00:03:43,266
[Ted] Geoffrey, you are joined
by two special guest judges,
103
00:03:43,266 --> 00:03:46,100
celebrated restaurateurs,
Chef Esther Choi
104
00:03:46,100 --> 00:03:48,700
-and Chef Justin Sutherland.
Welcome back.
-[Geoffrey] Welcome.
105
00:03:48,700 --> 00:03:51,100
-It's good to be back.
-Thank you for having us.
106
00:03:51,100 --> 00:03:52,700
[Ted] Both of you
have excelled
107
00:03:52,700 --> 00:03:54,567
in high-profile
cooking competitions.
108
00:03:54,567 --> 00:03:57,266
What's the secret to staying
focused under pressure?
109
00:03:57,266 --> 00:03:58,967
For me, it's just
do your own thing.
110
00:03:58,967 --> 00:04:01,100
You're here for a reason.
Whatever got you here,
111
00:04:01,100 --> 00:04:02,767
-do that.
-Trust your gut,
112
00:04:02,767 --> 00:04:04,967
stay focused on,
like, what you can cook
113
00:04:04,967 --> 00:04:07,000
and what you can do,
and you'll kill it.
114
00:04:07,000 --> 00:04:08,800
Yeah, but that marshmallow
spread's freaking me out.
115
00:04:08,800 --> 00:04:10,467
-I mean--
-[Justin] It is.
116
00:04:10,467 --> 00:04:12,000
-[Esther] It's a tough one.
-Skin it out a lot
117
00:04:12,000 --> 00:04:13,467
with some soy or something,
118
00:04:13,467 --> 00:04:14,667
just really try
and get it to taste
119
00:04:14,667 --> 00:04:16,200
-like something else.
-[Esther] Yeah. Yes.
120
00:04:16,200 --> 00:04:17,667
[Geoffrey] Keis, are you okay?
121
00:04:17,667 --> 00:04:20,000
-I am okay.
-Are you breathing?
122
00:04:20,000 --> 00:04:21,166
[Keis]
I'm definitely breathing.
123
00:04:21,166 --> 00:04:22,367
-[laughs]
-[Geoffrey] You gotta breathe.
124
00:04:22,367 --> 00:04:23,700
So what are you making?
125
00:04:23,700 --> 00:04:25,166
I'm gonna do a creamy polenta.
126
00:04:25,166 --> 00:04:26,166
All right.
127
00:04:26,166 --> 00:04:27,600
[Keis]
I see the marshmallow spread
128
00:04:27,600 --> 00:04:29,800
and I'm thinking to go well
in a polenta.
129
00:04:29,800 --> 00:04:31,000
So for my appetizer,
130
00:04:31,000 --> 00:04:33,066
I'm making
a creamy marshmallow
131
00:04:33,066 --> 00:04:34,467
and mascarpone polenta
132
00:04:34,467 --> 00:04:36,100
with seared alligator heart,
133
00:04:36,100 --> 00:04:39,100
and a snow pea
and Za'atar chip salad.
134
00:04:39,100 --> 00:04:41,500
Polenta takes about 15
to 20 minutes to cook,
135
00:04:41,500 --> 00:04:43,600
so I knew that I had
to get it on first.
136
00:04:43,600 --> 00:04:45,667
She's put the marshmallow
spread in her polenta,
137
00:04:45,667 --> 00:04:47,266
and I actually think
that's a pretty smart idea.
138
00:04:47,266 --> 00:04:49,166
-[Geoffrey] Totally agree.
-As long as it's not too sweet
139
00:04:49,166 --> 00:04:51,367
'cause that can be
very overpowering.
140
00:04:51,367 --> 00:04:53,700
Let's see,
the alligator heart's here.
141
00:04:53,700 --> 00:04:56,367
I own a coffee shop,
but when I was younger,
142
00:04:56,367 --> 00:04:58,867
I was quite the hotshot
cookin' in Chicago
143
00:04:58,867 --> 00:05:00,500
with some Michelin
starred chefs.
144
00:05:00,500 --> 00:05:02,066
So, I wanna make a mousse
145
00:05:02,066 --> 00:05:05,166
to showcase my skillset
to the judges.
146
00:05:05,166 --> 00:05:07,667
For my appetizer,
I'm making toasted crostini
147
00:05:07,667 --> 00:05:09,100
with alligator heart
148
00:05:09,100 --> 00:05:11,567
and marshmallow
spread mousse.
149
00:05:11,567 --> 00:05:13,767
Normally, you would
make a mousse with liver,
150
00:05:13,767 --> 00:05:16,266
but in this case,
I'm going to use
the alligator heart.
151
00:05:16,266 --> 00:05:18,266
[Esther] I've never cooked
with alligator heart.
152
00:05:18,266 --> 00:05:20,700
I feel like it would be irony,
like the taste.
153
00:05:20,700 --> 00:05:22,200
[Geoffrey] You either cook 'em
a long time
154
00:05:22,200 --> 00:05:23,767
or you cook 'em a second flat.
155
00:05:23,767 --> 00:05:25,567
And it's a very irony flavor.
156
00:05:25,567 --> 00:05:28,100
You need vinegar,
you need acid.
157
00:05:28,100 --> 00:05:29,767
And then you have
a beautiful peas,
158
00:05:29,767 --> 00:05:31,567
which had to be,
sort of, top and tailed.
159
00:05:31,567 --> 00:05:34,266
And they have this,
like, fiber string on them
160
00:05:34,266 --> 00:05:35,900
and you have to, like,
kind of, snip it out
161
00:05:35,900 --> 00:05:37,467
and, like, pull 'em.
162
00:05:37,467 --> 00:05:38,900
I'm going to pickle
my snow peas
163
00:05:38,900 --> 00:05:40,567
because I think some acidity
164
00:05:40,567 --> 00:05:42,066
will really help cut
165
00:05:42,066 --> 00:05:44,400
through the richness
of my mousse.
166
00:05:44,400 --> 00:05:46,533
[Ted] All right, chefs.
You have 15 minutes.
167
00:05:47,467 --> 00:05:49,200
Fifteen minutes.
Heard, baby.
168
00:05:49,200 --> 00:05:50,567
-Doesn't time fly?
-[Esther] Wow.
169
00:05:50,567 --> 00:05:52,800
-[Justin] Fast in
this kitchen.
-Come on, baby.
170
00:05:52,800 --> 00:05:54,200
[Justin] You know,
some Za'atar spice used
171
00:05:54,200 --> 00:05:55,567
in a lot
of Middle Eastern cooking.
172
00:05:55,567 --> 00:05:56,767
You're gonna get sumac
in there
173
00:05:56,767 --> 00:05:58,467
that has some bright acidity,
174
00:05:58,467 --> 00:05:59,867
a lot of oregano, thyme.
175
00:06:01,000 --> 00:06:02,367
[Kayla] The chefs
that I'm competing against
176
00:06:02,367 --> 00:06:04,066
all seem like they know
what they're doing,
177
00:06:04,066 --> 00:06:05,967
so I know I'm up
for a challenge.
178
00:06:05,967 --> 00:06:07,900
But I am excited knowing
179
00:06:07,900 --> 00:06:10,600
that I can take
that Za'atar cracker
180
00:06:10,600 --> 00:06:13,100
and crust it
onto the alligator heart.
181
00:06:13,100 --> 00:06:15,266
-Kayla, what are you making?
-I'm going to do
182
00:06:15,266 --> 00:06:17,400
a Za'atar-crusted
alligator heart,
183
00:06:17,400 --> 00:06:20,000
deep fried
with a snow pea chimichurri.
184
00:06:20,000 --> 00:06:21,900
So I haven't used
alligator heart before,
185
00:06:21,900 --> 00:06:23,100
but I have used duck heart,
186
00:06:23,100 --> 00:06:25,100
so I'm gonna use
those same techniques
187
00:06:25,100 --> 00:06:27,266
as I would a duck heart.
188
00:06:27,266 --> 00:06:28,767
I'm hoping
for those alligator hearts
189
00:06:28,767 --> 00:06:30,467
to be almost a medium
190
00:06:30,467 --> 00:06:32,567
so they still have a texture
191
00:06:32,567 --> 00:06:34,266
and not so chewy.
192
00:06:34,266 --> 00:06:36,667
Brandon, are you putting
your heart into this one?
193
00:06:36,667 --> 00:06:38,000
-[laughing]
-I am cooking with heart,
194
00:06:38,000 --> 00:06:39,467
for sure, man.
195
00:06:39,467 --> 00:06:41,367
I gotta make sure
this is nice and tender,
196
00:06:41,367 --> 00:06:42,600
so where's the hammer?
197
00:06:42,600 --> 00:06:44,300
Alligator heart is
a really tough,
198
00:06:44,300 --> 00:06:45,500
low-fat meat,
199
00:06:45,500 --> 00:06:47,667
so I definitely want
to tenderize this thing
200
00:06:47,667 --> 00:06:50,300
and try to break down
those fibers.
201
00:06:50,300 --> 00:06:52,467
[Geoffrey] Brandon's
pounding out his heart.
202
00:06:52,467 --> 00:06:53,867
I think it's a very good idea.
203
00:06:53,867 --> 00:06:56,100
[Brandon] I'm making crispy
alligator heart salad
204
00:06:56,100 --> 00:06:57,900
with snow peas.
205
00:06:57,900 --> 00:07:01,667
So, I use the Za'atar
pita chips in my dredge.
206
00:07:01,667 --> 00:07:04,467
I'm going to crispy fry
my alligator hearts
207
00:07:04,467 --> 00:07:06,166
to add a lot of texture.
208
00:07:06,166 --> 00:07:07,667
-How you doin'?
-[Esther] Brandon and Kayla
209
00:07:07,667 --> 00:07:09,500
are both frying
their alligator hearts
210
00:07:09,500 --> 00:07:11,266
and both coated
in the Za'atar pita chips.
211
00:07:11,266 --> 00:07:12,767
[Justin] I'm just afraid
they don't burn those first.
212
00:07:12,767 --> 00:07:14,266
-Away.
-[indistinct] Those pita chips
213
00:07:14,266 --> 00:07:16,100
-could get dark
really, really fast.
-That's the problem.
214
00:07:16,100 --> 00:07:17,367
Pita chips are already cooked.
215
00:07:17,367 --> 00:07:19,333
If you fry something's already
cooked, it's very oily.
216
00:07:21,300 --> 00:07:22,700
I wonder how
that polenta's coming.
217
00:07:22,700 --> 00:07:23,967
That can take some time,
218
00:07:23,967 --> 00:07:25,700
but if it's quick polenta,
they can be great.
219
00:07:25,700 --> 00:07:27,467
[Keis] Although I've never
worked with alligator hearts,
220
00:07:27,467 --> 00:07:29,100
I'm gonna sear them
because searing
221
00:07:29,100 --> 00:07:30,867
is my go-to for foreign items
222
00:07:30,867 --> 00:07:33,367
because I feel like
I have more control.
223
00:07:33,367 --> 00:07:36,066
I grew up in Baltimore,
and childhood was hard for me
224
00:07:36,066 --> 00:07:37,900
and I struggled a lot.
225
00:07:37,900 --> 00:07:39,700
But I'm definitely
a risk-taker
226
00:07:39,700 --> 00:07:41,500
and I'm always bettin'
on myself.
227
00:07:41,500 --> 00:07:43,300
I moved to LA
with just a dream
228
00:07:43,300 --> 00:07:45,266
and $1,500 in my pocket.
229
00:07:45,266 --> 00:07:47,266
And I think that's what's
gonna make me stand out
230
00:07:47,266 --> 00:07:48,533
in this competition.
231
00:07:50,300 --> 00:07:51,567
Shallots are going in.
232
00:07:51,567 --> 00:07:53,100
Once my hearts
are cooked through,
233
00:07:53,100 --> 00:07:54,700
I add them to the blender
234
00:07:54,700 --> 00:07:56,467
and then I add some
235
00:07:56,467 --> 00:07:59,100
of the pickling liquid
from my peas.
236
00:07:59,100 --> 00:08:01,567
I also think
the marshmallow spread
237
00:08:01,567 --> 00:08:03,100
will create a nice fluffy,
238
00:08:03,100 --> 00:08:05,266
yet smooth texture
for the mousse.
239
00:08:05,266 --> 00:08:07,000
A little bit
of marshmallow fluff.
240
00:08:07,000 --> 00:08:08,700
[Geoffrey] I'm concerned
about Quincy making a pate.
241
00:08:08,700 --> 00:08:10,400
It's not a liver.
It's a heart.
242
00:08:10,400 --> 00:08:11,767
-It's a different texture.
-Texture.
243
00:08:11,767 --> 00:08:13,367
-Texture.
-[Quincy] We shall see.
244
00:08:13,367 --> 00:08:15,166
I'm a super ambitious
young chef,
245
00:08:15,166 --> 00:08:17,800
so I'm hoping that
a win will propel me
246
00:08:17,800 --> 00:08:19,767
to be one of the leading faces
247
00:08:19,767 --> 00:08:22,367
of the next generation
of chefs.
248
00:08:22,367 --> 00:08:25,467
And one day, I'll be
on the other side
of the judging table.
249
00:08:25,467 --> 00:08:27,000
You doin' all right
over there, man?
250
00:08:27,000 --> 00:08:28,100
It's the alligator heart, man.
251
00:08:28,100 --> 00:08:30,100
-That's in for a loop.
-Yeah, it's tricky.
252
00:08:30,100 --> 00:08:31,767
Chefs, 10 minutes left
on that clock.
253
00:08:31,767 --> 00:08:33,400
[Quincy] Whoo.
254
00:08:33,400 --> 00:08:35,634
[tense music playing]
255
00:08:37,367 --> 00:08:39,967
I wanna make sure
I have a lot of acidity
256
00:08:39,967 --> 00:08:42,266
to, kind of, cut the gaminess
of the heart.
257
00:08:42,266 --> 00:08:46,300
So with my marshmallow spread
and Za'atar chips,
258
00:08:46,300 --> 00:08:48,867
I really wanna make this
nice dressing for this salad
259
00:08:48,867 --> 00:08:51,000
with lemon juice,
a little mayo,
260
00:08:51,000 --> 00:08:53,767
and then incorporate
this marshmallow spread
261
00:08:53,767 --> 00:08:55,166
right in there.
262
00:08:56,567 --> 00:08:58,467
[Kayla] Brandon and I both fry
our alligator hearts.
263
00:08:58,467 --> 00:09:00,100
I start to pull mine
and realize
264
00:09:00,100 --> 00:09:01,467
that his
is still in the fryer.
265
00:09:01,467 --> 00:09:02,767
Do you want these
still in the fryer
266
00:09:02,767 --> 00:09:04,100
-over here?
-Coming down.
267
00:09:04,100 --> 00:09:05,867
-[Kayla] Instead of letting
those go...
-Get out of the way.
268
00:09:05,867 --> 00:09:07,300
-[Kayla] into
a nice crouton...
-Thank you.
269
00:09:07,300 --> 00:09:09,600
[Kayla] I ask him
if he needs me to pull them.
270
00:09:09,600 --> 00:09:11,300
In the kitchen, we always
have each other's back.
271
00:09:11,300 --> 00:09:12,300
Thank you.
272
00:09:12,300 --> 00:09:13,800
Thank God Kayla
gave me a heads up.
273
00:09:13,800 --> 00:09:16,166
I needed to snag those things
out of the fryer.
274
00:09:16,166 --> 00:09:17,467
Brandon, I see you're
deep frying those hearts.
275
00:09:17,467 --> 00:09:19,166
But I see
the alligator hearts
276
00:09:19,166 --> 00:09:21,667
and I am feeling very anxious.
277
00:09:21,667 --> 00:09:23,266
-You feel good?
-It's a little...
278
00:09:23,266 --> 00:09:24,600
A little darker
than I expected.
279
00:09:24,600 --> 00:09:25,800
So these aren't
cooked properly,
280
00:09:25,800 --> 00:09:27,867
I know that it could
definitely send me home.
281
00:09:27,867 --> 00:09:29,367
But I did hear Brandon say
282
00:09:29,367 --> 00:09:30,867
that his heart's got
a little darker
283
00:09:30,867 --> 00:09:32,367
-than he wanted to.
-[Esther] They were in there
284
00:09:32,367 --> 00:09:33,767
-for a while.
-If you cook it too much,
285
00:09:33,767 --> 00:09:34,967
it's gonna be chewier, so.
286
00:09:34,967 --> 00:09:36,233
I mean, let's see.
287
00:09:37,166 --> 00:09:39,266
[Brandon] I'm very nervous.
I just really hope
288
00:09:39,266 --> 00:09:42,133
that these alligator hearts
aren't completely overcooked.
289
00:09:49,667 --> 00:09:51,734
[Justin] All right, chefs.
Five minutes. Let's go.
290
00:09:53,100 --> 00:09:54,266
[Brandon]
I see the alligator hearts
291
00:09:54,266 --> 00:09:56,467
and they look darker
than I expected,
292
00:09:56,467 --> 00:09:59,000
and I am feeling very anxious
about this.
293
00:09:59,000 --> 00:10:00,467
So, Brandon,
how do those hearts look?
294
00:10:00,467 --> 00:10:02,767
They're...
They're gonna be great.
295
00:10:02,767 --> 00:10:04,934
-They're gonna... Good answer.
-[Geoffrey] Good answer.
296
00:10:06,467 --> 00:10:07,867
Hey, Keis,
how's that polenta workin'
297
00:10:07,867 --> 00:10:09,200
-over there?
-It's going.
298
00:10:09,200 --> 00:10:10,667
-[Justin] It's going?
-[Esther] It's going.
299
00:10:10,667 --> 00:10:12,100
[Keis] It's definitely going.
300
00:10:12,100 --> 00:10:13,767
I'm gonna keep
the snow peas raw
301
00:10:13,767 --> 00:10:15,266
because polenta
is kind of heavy
302
00:10:15,266 --> 00:10:16,700
and adding a snow pea salad
303
00:10:16,700 --> 00:10:18,467
would add
brightness and crunch.
304
00:10:18,467 --> 00:10:20,200
So I take my snow peas,
305
00:10:20,200 --> 00:10:22,200
I crunch up my Za'atar chips,
306
00:10:22,200 --> 00:10:24,767
put a little bit
of olive oil, salt pepper.
307
00:10:24,767 --> 00:10:27,266
-It tastes good.
-Hey, Quincy,
you feel organized?
308
00:10:27,266 --> 00:10:28,900
-[Quincy] I'm feeling great.
-Oh, he's doing
309
00:10:28,900 --> 00:10:31,400
-a little crostini
with the pate.
-[Justin] I love it.
310
00:10:31,400 --> 00:10:34,000
[Quincy] So, I'm spraying
the mousse over my crostini.
311
00:10:34,000 --> 00:10:36,066
I can tell
it's a little gritty,
312
00:10:36,066 --> 00:10:39,100
but I don't have time
to pass it through a tamis.
313
00:10:39,100 --> 00:10:41,266
I just need to get it
on the plate.
314
00:10:41,266 --> 00:10:42,367
[Esther] Did you see the pate?
315
00:10:42,367 --> 00:10:43,467
[Geoffrey] It looks
really loose.
316
00:10:43,467 --> 00:10:45,767
-Very loose.
-Very loose.
317
00:10:45,767 --> 00:10:48,767
And I'm going to use
the Za'atar pita chips
318
00:10:48,767 --> 00:10:50,834
as a crumble on top
of my crostini.
319
00:10:52,600 --> 00:10:54,066
[Ted] Less than two minutes.
320
00:10:54,066 --> 00:10:55,467
-Wow!
-[Esther] Let's go, chefs.
321
00:10:55,467 --> 00:10:56,667
-[Justin] Should be thinking
about plating.
-[Ted] Wow. Make sure
322
00:10:56,667 --> 00:10:58,100
you have every ingredient
323
00:10:58,100 --> 00:10:59,333
accounted for.
324
00:11:00,367 --> 00:11:03,300
With my snow peas
and then marshmallow spread,
325
00:11:03,300 --> 00:11:04,867
I am making a chimichurri
326
00:11:04,867 --> 00:11:08,100
because the lightness
and crisp of the snow pea
327
00:11:08,100 --> 00:11:09,300
with the marshmallow spread
328
00:11:09,300 --> 00:11:11,600
will work
really well together.
329
00:11:11,600 --> 00:11:13,667
[Brandon] With the snow peas,
I'm gonna use them in a salad
330
00:11:13,667 --> 00:11:16,867
because I wanna get that
really nice crisp crunch to it
331
00:11:16,867 --> 00:11:18,166
that keeps it very fresh,
332
00:11:18,166 --> 00:11:20,634
help cut that gaminess
of the alligator heart.
333
00:11:21,400 --> 00:11:23,667
[tense music playing]
334
00:11:23,667 --> 00:11:26,367
[Geoffrey] All right.
Comin' up on 60 seconds.
335
00:11:26,367 --> 00:11:28,934
[Justin] All right, guys.
Closing in final minute here.
336
00:11:29,867 --> 00:11:31,133
Let's go.
337
00:11:33,667 --> 00:11:35,967
Final tweaks have
to happen now, chefs.
338
00:11:36,567 --> 00:11:39,266
Ten, nine, eight,
339
00:11:39,266 --> 00:11:41,100
seven, six,
340
00:11:41,100 --> 00:11:43,266
five, four,
341
00:11:43,266 --> 00:11:46,567
three, two, one.
342
00:11:46,567 --> 00:11:48,166
-Time's up.
-[Esther] Whoo.
343
00:11:49,000 --> 00:11:50,700
You did it.
344
00:11:50,700 --> 00:11:52,867
-Wowsers.
-That was fast.
345
00:11:54,000 --> 00:11:55,667
I think Kayla's
my biggest competition.
346
00:11:55,667 --> 00:11:58,266
I definitely gotta figure
her dish and her dish
looks beautiful.
347
00:11:58,266 --> 00:12:00,066
She carries herself like
a boss, kind of like I do.
348
00:12:00,066 --> 00:12:01,867
But I'm definitely going
to the next round.
349
00:12:03,100 --> 00:12:05,100
You know, that was wild.
It was really intense.
350
00:12:05,100 --> 00:12:06,900
I just really hope that
these alligator hearts
351
00:12:06,900 --> 00:12:08,500
aren't completely overcooked.
352
00:12:08,500 --> 00:12:11,000
I'm just praying
that the judges love it.
353
00:12:11,000 --> 00:12:13,433
[intense music playing]
354
00:12:19,100 --> 00:12:22,166
Chefs, you have arrived
at the chopping block.
355
00:12:22,166 --> 00:12:23,700
We kicked things off
with a basket
356
00:12:23,700 --> 00:12:25,367
of alligator hearts,
357
00:12:25,367 --> 00:12:26,567
snow peas,
358
00:12:26,567 --> 00:12:28,166
Za'atar pita chips,
359
00:12:28,166 --> 00:12:29,867
and marshmallow spread.
360
00:12:29,867 --> 00:12:31,266
Chef Brandon,
what have you made?
361
00:12:31,266 --> 00:12:32,700
All right. So my first dish
362
00:12:32,700 --> 00:12:35,367
is a crispy alligator
heart salad
363
00:12:35,367 --> 00:12:37,867
with snow peas,
Za'atar chips,
364
00:12:37,867 --> 00:12:39,567
and then the lemon mayo
that's on there.
365
00:12:39,567 --> 00:12:42,266
I added a little bit
of the marshmallow spread,
366
00:12:42,266 --> 00:12:43,567
try to balance that out.
367
00:12:43,567 --> 00:12:46,700
Okay. It's actually
a very nice-looking appetizer.
368
00:12:46,700 --> 00:12:49,000
I was excited
that you shaved the piece.
369
00:12:49,000 --> 00:12:51,800
Really, really good.
And, you know, I didn't expect
370
00:12:51,800 --> 00:12:54,066
to like the marshmallow spread
371
00:12:54,066 --> 00:12:56,467
with mayonnaise and lemon,
but it actually works,
372
00:12:56,467 --> 00:12:58,667
and the heat
is actually very good in this.
373
00:12:58,667 --> 00:13:00,433
The only problem
is I can't eat the heart.
374
00:13:01,100 --> 00:13:02,867
It's hammered.
375
00:13:02,867 --> 00:13:04,400
[Esther] I gotta agree
with Geoffrey.
376
00:13:04,400 --> 00:13:06,467
The alligator heart
was overcooked,
377
00:13:06,467 --> 00:13:09,467
but the salad itself
is so lovely.
378
00:13:09,467 --> 00:13:10,967
And I'm actually
very surprised
379
00:13:10,967 --> 00:13:13,467
of the marshmallow spread
in the dressing.
380
00:13:13,467 --> 00:13:15,000
I... It was... It's so good.
381
00:13:15,000 --> 00:13:16,367
-Yeah.
-Thank you.
382
00:13:16,367 --> 00:13:18,166
[Justin] Yeah, I think
we're all kind of
on the same page here.
383
00:13:18,166 --> 00:13:20,400
Very, very surprised by
that marshmallow fluff mayo.
384
00:13:20,400 --> 00:13:23,000
It balances sweetness out
with acidity very, very nice.
385
00:13:23,000 --> 00:13:24,667
Overall, very creative way
386
00:13:24,667 --> 00:13:27,100
to get all those ingredients
into this dish.
387
00:13:27,100 --> 00:13:28,667
-Yeah.
-Thank you, Chef Brandon.
388
00:13:28,667 --> 00:13:30,166
Next up, Chef Quincy.
389
00:13:30,166 --> 00:13:32,567
Today, I have
a toasted crostini
390
00:13:32,567 --> 00:13:34,900
with marshmallow
and alligator mousse.
391
00:13:34,900 --> 00:13:39,166
Then you have fresh
and also quick pickled,
snow peas,
392
00:13:39,166 --> 00:13:43,166
Za'atar crumble,
and then some herbs on top.
393
00:13:43,166 --> 00:13:45,934
I was very, very nervous
about your mousse
that you were gonna make.
394
00:13:46,800 --> 00:13:48,400
But I think the sweetness
from that marshmallow
395
00:13:48,400 --> 00:13:49,900
actually kind of worked.
396
00:13:49,900 --> 00:13:51,667
The build on it was nice
and I think the cook
397
00:13:51,667 --> 00:13:53,867
-on the bread was really good.
-Thank you.
398
00:13:53,867 --> 00:13:57,000
I love the creativity
of making a mousse
399
00:13:57,000 --> 00:13:59,500
with the alligator heart,
400
00:13:59,500 --> 00:14:01,900
but the hearts,
401
00:14:01,900 --> 00:14:04,367
when you grind it up,
can be a little weird
402
00:14:04,367 --> 00:14:05,767
-in texture. Kinda has...
-Grainy.
403
00:14:05,767 --> 00:14:07,567
Grainy mouth feel.
404
00:14:07,567 --> 00:14:09,200
The mouth feel is unpleasant.
405
00:14:09,200 --> 00:14:11,266
It is creative,
but I want a bit more peas,
406
00:14:11,266 --> 00:14:14,500
more salad,
and a lot less of the mousse.
407
00:14:14,500 --> 00:14:17,266
So that you have a bite
that's crunchy and vegetal,
408
00:14:17,266 --> 00:14:20,367
with just a hint of the mousse
versus the opposite.
409
00:14:21,467 --> 00:14:23,700
Thank you, Chef Quincy.
Next up, Chef Kayla.
410
00:14:23,700 --> 00:14:26,900
So I did a Za'atar-crusted
alligator heart
411
00:14:26,900 --> 00:14:29,500
with a snow pea chimichurri.
412
00:14:29,500 --> 00:14:31,567
So, Chef, what drives you
as a chef
413
00:14:31,567 --> 00:14:33,600
-and a... And a competitor?
-[Kayla] It's my passion.
414
00:14:33,600 --> 00:14:34,667
Whatever I have on my plate,
415
00:14:34,667 --> 00:14:36,266
I'm always happy
to go to work.
416
00:14:36,266 --> 00:14:37,867
It's not, like, work for me.
417
00:14:37,867 --> 00:14:39,500
-It's my passion.
-[Esther] Chef Kayla.
418
00:14:39,500 --> 00:14:42,266
So far I feel
like the best cook
419
00:14:42,266 --> 00:14:43,533
on the alligator heart.
420
00:14:44,066 --> 00:14:45,166
Nice chew.
421
00:14:45,166 --> 00:14:47,367
It's not gamey or irony.
422
00:14:47,367 --> 00:14:48,900
It has, like,
really nice flavor.
423
00:14:48,900 --> 00:14:51,166
[Justin]
Yeah. Because when I bit
into that alligator heart,
424
00:14:51,166 --> 00:14:52,567
it was just, like,
this sigh of relief.
425
00:14:52,567 --> 00:14:53,667
I was like, "Ah, cooked."
426
00:14:53,667 --> 00:14:55,800
You know, I got through it
in one bite, chewed it.
427
00:14:55,800 --> 00:14:57,900
It was very, very tender.
428
00:14:57,900 --> 00:15:00,100
-Thank you.
-[Esther] The crust was good.
429
00:15:00,100 --> 00:15:02,667
I wish that it was maybe
breaded a little bit more
430
00:15:02,667 --> 00:15:04,900
so when you fried it,
it didn't fall apart.
431
00:15:04,900 --> 00:15:08,266
And love that chimichurri
with the lemon, so bright.
432
00:15:08,266 --> 00:15:09,567
-Thank you.
-I saw you adding
433
00:15:09,567 --> 00:15:12,467
that marshmallow spread
into the chimichurri.
434
00:15:12,467 --> 00:15:14,166
So that's where some of
the sweetness is coming from,
435
00:15:14,166 --> 00:15:15,667
that cuts through some
of it, that acidity...
436
00:15:15,667 --> 00:15:16,667
-Correct.
-[Justin] and oil in there.
437
00:15:16,667 --> 00:15:17,867
So, yeah, so very,
very-well-thought out
438
00:15:17,867 --> 00:15:19,367
-and composed dish.
-Thank you.
439
00:15:19,367 --> 00:15:21,967
It was surprising
in how tasty it was.
440
00:15:21,967 --> 00:15:23,667
And I put honey
in my chimichurri,
441
00:15:23,667 --> 00:15:25,500
so it's sort of,
like, did the same thing.
442
00:15:25,500 --> 00:15:27,100
[Esther] One thing is that
443
00:15:27,100 --> 00:15:30,400
the snow peas
were not handled properly.
444
00:15:30,400 --> 00:15:32,800
So I have, like, all of these,
like, stringy bits in there.
445
00:15:32,800 --> 00:15:35,200
But overall, I think
the flavors' really nice
446
00:15:35,200 --> 00:15:37,500
-and I enjoy it very much.
-Thank you.
447
00:15:37,500 --> 00:15:38,767
[Ted] Thank you, Chef Kayla.
448
00:15:38,767 --> 00:15:40,266
Finally, Chef Keis.
449
00:15:40,266 --> 00:15:41,900
So today, I've prepared
for you guys
450
00:15:41,900 --> 00:15:45,000
a creamy polenta
with herbs mascarpone
451
00:15:45,000 --> 00:15:46,567
and marshmallow spread,
452
00:15:46,567 --> 00:15:48,667
a pan-seared gator heart,
453
00:15:48,667 --> 00:15:50,767
and then a snow pea,
454
00:15:50,767 --> 00:15:53,100
and Za'atar chip salad.
455
00:15:53,100 --> 00:15:54,400
[Geoffrey]
I'm just gonna clean this...
456
00:15:54,400 --> 00:15:56,066
-Your peas for you.
-Yeah.
457
00:15:56,066 --> 00:15:58,100
Okay. So you see that?
You can't eat that.
458
00:15:58,100 --> 00:16:00,066
Everybody, shame on you all.
459
00:16:00,066 --> 00:16:02,667
But I like the rest of it.
I really like the salad.
460
00:16:02,667 --> 00:16:04,300
The peas are good.
The salad's good.
461
00:16:04,300 --> 00:16:07,166
The polenta is good.
The heart's overcooked.
462
00:16:07,166 --> 00:16:09,900
It's a shame because
I really like this dish
and I like the preparation.
463
00:16:09,900 --> 00:16:11,567
I love polenta and I think
464
00:16:11,567 --> 00:16:14,266
you put the marshmallow spread
in the polenta
465
00:16:14,266 --> 00:16:16,266
was a little bit
of genius right there,
466
00:16:16,266 --> 00:16:19,533
because the fat
in the marshmallow
works with polenta.
467
00:16:20,200 --> 00:16:21,967
[Esther] I agree
with Geoffrey.
468
00:16:21,967 --> 00:16:23,967
The polenta, so delicious.
469
00:16:23,967 --> 00:16:27,066
I didn't mind
the alligator heart, actually.
470
00:16:27,066 --> 00:16:29,166
I thought the cook
was okay on it.
471
00:16:29,166 --> 00:16:30,567
It had, like, a texture.
472
00:16:30,567 --> 00:16:32,000
-Thank you, chef.
-[Justin] Yeah, I agree.
473
00:16:32,000 --> 00:16:33,867
But the use
of this Za'atar chip
474
00:16:33,867 --> 00:16:35,767
felt like a little bit
of an afterthought.
475
00:16:35,767 --> 00:16:37,667
There's almost, like, whole
pieces of chip in here
476
00:16:37,667 --> 00:16:39,367
that were just been tossed
in that salad,
477
00:16:39,367 --> 00:16:40,967
so they got really mushy.
478
00:16:40,967 --> 00:16:43,467
But, as far as overall
concept and flavor,
479
00:16:43,467 --> 00:16:45,266
I think you did
a pretty good job.
480
00:16:45,266 --> 00:16:47,500
-Thank you, chef.
-[Ted] Okay.
481
00:16:47,500 --> 00:16:51,300
The judges must decide
who stays and who goes.
482
00:16:51,300 --> 00:16:52,567
[Brandon] Overcooking
of the heart,
483
00:16:52,567 --> 00:16:55,100
it's something that's
super technical and easy,
484
00:16:55,100 --> 00:16:57,266
so hopefully,
they can look past that.
485
00:16:57,266 --> 00:16:59,300
To be sent home
on the first round
486
00:16:59,300 --> 00:17:02,000
would really, really suck.
487
00:17:02,000 --> 00:17:04,400
[Kayla]
I think I was up against
some great competition,
488
00:17:04,400 --> 00:17:06,667
and there's a few mistakes
that I made,
489
00:17:06,667 --> 00:17:08,967
but I'm feeling good.
490
00:17:08,967 --> 00:17:11,100
The first basket tripped up
one of you.
491
00:17:11,100 --> 00:17:14,867
So, whose dish
is on the chopping block?
492
00:17:14,867 --> 00:17:17,767
[intense music playing]
493
00:17:27,867 --> 00:17:31,667
So, whose dish
is on the chopping block?
494
00:17:31,667 --> 00:17:34,533
[intense music playing]
495
00:17:41,667 --> 00:17:43,767
Chef Quincy,
you've been chopped.
496
00:17:43,767 --> 00:17:45,367
Judges?
497
00:17:45,367 --> 00:17:48,166
Chef Quincy,
we really love the creativity
498
00:17:48,166 --> 00:17:49,767
and idea around the dish.
499
00:17:49,767 --> 00:17:52,266
However, your alligator
heart pate,
500
00:17:52,266 --> 00:17:54,166
the texture was really grainy
501
00:17:54,166 --> 00:17:55,900
and so, we had to chop you.
502
00:17:55,900 --> 00:17:58,100
Okay. Thank you. Thank you.
503
00:17:58,100 --> 00:17:59,667
I'm not feeling great,
obviously,
504
00:17:59,667 --> 00:18:01,467
but I was serious
about endin' up
505
00:18:01,467 --> 00:18:04,066
on the judging side
of the desk one day,
506
00:18:04,066 --> 00:18:05,967
and this just makes me
more hungry
507
00:18:05,967 --> 00:18:08,500
to be back
in the Chopped competition
508
00:18:08,500 --> 00:18:10,433
competing
with the bright lights.
509
00:18:12,667 --> 00:18:14,100
Chef Brandon, Chef Kayla,
510
00:18:14,100 --> 00:18:15,967
Chef Keis, are you confident
511
00:18:15,967 --> 00:18:18,200
that you can make
outstanding entrees?
512
00:18:18,200 --> 00:18:19,400
-Absolutely.
-[Kayla] Of course.
513
00:18:19,400 --> 00:18:20,600
-100%.
-[Ted] Great.
514
00:18:20,600 --> 00:18:23,467
Let's see what these next
baskets have in store for you.
515
00:18:23,467 --> 00:18:25,900
[intense music playing]
516
00:18:25,900 --> 00:18:27,066
Get in there.
517
00:18:27,867 --> 00:18:29,367
[laughing]
518
00:18:29,367 --> 00:18:30,467
-[Brandon] What?
-[Ted] Your mission,
519
00:18:30,467 --> 00:18:32,900
make the most
of birthday babka.
520
00:18:32,900 --> 00:18:34,166
[Keis] What is this?
521
00:18:34,166 --> 00:18:35,767
[Ted] Italian puntarella.
522
00:18:35,767 --> 00:18:37,400
-I like that.
-What's this?
523
00:18:37,400 --> 00:18:38,767
[Ted] Beet hummus.
524
00:18:38,767 --> 00:18:41,100
-Squab?
-[Ted] And squab.
525
00:18:41,100 --> 00:18:42,600
Squab?
526
00:18:42,600 --> 00:18:47,066
Squab is a fancy pigeon,
right?
527
00:18:47,567 --> 00:18:49,200
Whose fancy pigeon? [laughs]
528
00:18:49,200 --> 00:18:51,700
Thirty minutes
to serve up your main course.
529
00:18:51,700 --> 00:18:53,467
[intense music playing]
530
00:18:53,467 --> 00:18:54,867
[Ted] Clock starts now.
531
00:18:54,867 --> 00:18:56,500
-[Geoffrey] Ooh, yeah.
-Yes, chefs.
532
00:18:56,500 --> 00:18:58,433
-[Justin] All right. Let's go.
-Let's go.
533
00:18:59,700 --> 00:19:02,500
Judges, a squab is just
a nicer way of saying pigeon,
534
00:19:02,500 --> 00:19:04,166
but these birds are not sure
535
00:19:04,166 --> 00:19:05,867
a commonplace
for city dwellers.
536
00:19:05,867 --> 00:19:07,367
They are farm-raised,
537
00:19:07,367 --> 00:19:09,033
very tasty, and tender.
538
00:19:10,000 --> 00:19:12,166
What I like about this
is they cook very quickly,
539
00:19:12,166 --> 00:19:14,700
but can also be overcooked
very quickly as well.
540
00:19:14,700 --> 00:19:16,867
Mid-rare to medium tops
on the squab.
541
00:19:16,867 --> 00:19:19,467
But I would be happy
if I got that in my basket.
542
00:19:19,467 --> 00:19:23,100
I do love how calm
and collected Kayla moves.
543
00:19:23,100 --> 00:19:26,000
I've made squab in the past
at some of the restaurants,
544
00:19:26,000 --> 00:19:28,967
so I know that I'm gonna make
a rocking dish.
545
00:19:28,967 --> 00:19:30,967
I'm making roasted squab
with a beet
546
00:19:30,967 --> 00:19:33,200
and goat cheese puree
with a savory crouton
547
00:19:33,200 --> 00:19:35,667
and then sauteed puntarella.
548
00:19:35,667 --> 00:19:37,400
[Geoffrey] I just saw Kayla
do something great.
549
00:19:37,400 --> 00:19:40,000
She opened the birds up,
seasoned inside, outside.
550
00:19:40,000 --> 00:19:42,200
Lot of herbs on top. Really
smart.
551
00:19:42,200 --> 00:19:43,900
[Kayla] I'm gonna roast
my squab.
552
00:19:43,900 --> 00:19:45,867
In the time that we have,
it's the easiest
553
00:19:45,867 --> 00:19:47,367
and most efficient way.
554
00:19:49,166 --> 00:19:51,000
I've worked with squab
once or twice,
555
00:19:51,000 --> 00:19:53,867
so I kind of have an idea
of where I want to go with it.
556
00:19:53,867 --> 00:19:55,500
And I think I can
use this babka
557
00:19:55,500 --> 00:19:57,367
to make a great stuffing
for the squab.
558
00:19:57,367 --> 00:19:58,867
So we have this
birthday cake babka.
559
00:19:58,867 --> 00:20:00,567
You know, it's made
of a yeast dough.
560
00:20:00,567 --> 00:20:01,967
It's sweet, traditionally.
561
00:20:01,967 --> 00:20:04,500
I mean, it can be,
I think, a crouton.
562
00:20:04,500 --> 00:20:08,000
[Keis]
For my entree, I'm making
roasted babka-stuffed squab
563
00:20:08,000 --> 00:20:09,800
with puntarella
and beet puree,
564
00:20:09,800 --> 00:20:11,867
and crispy truffle
Brussels sprouts.
565
00:20:11,867 --> 00:20:13,700
So it really looks
like Keis is making some
566
00:20:13,700 --> 00:20:15,166
sort of stuffing for the squab
567
00:20:15,166 --> 00:20:17,266
with that birthday babka.
It's very smart.
568
00:20:17,266 --> 00:20:20,166
[Keis]
I get my squab stuffed.
I get a nice sear on them
569
00:20:20,166 --> 00:20:21,567
to render down
some of that skin,
570
00:20:21,567 --> 00:20:23,700
and just let it
continue to cook.
571
00:20:23,700 --> 00:20:25,967
In total, I have 11 siblings,
572
00:20:25,967 --> 00:20:28,300
and we lost our mom
at a young age.
573
00:20:28,300 --> 00:20:31,166
So, I've raised them
from the time that I was 11.
574
00:20:31,166 --> 00:20:33,567
My siblings are my backbone.
Comin' down.
575
00:20:33,567 --> 00:20:34,800
And I'm here to show them
576
00:20:34,800 --> 00:20:37,300
that, like, we can conquer
this world if we wanted to.
577
00:20:37,300 --> 00:20:39,900
Chef Keis,
did you like the ingredients
in this basket?
578
00:20:39,900 --> 00:20:41,266
A lot better than the last.
579
00:20:41,266 --> 00:20:42,967
-[laughing]
-Perfect. Perfect.
580
00:20:42,967 --> 00:20:45,367
Chefs, you've got 20 minutes
to do this.
581
00:20:45,367 --> 00:20:46,867
Going into the second round,
582
00:20:46,867 --> 00:20:48,467
I'm just very grateful
to be here,
583
00:20:48,467 --> 00:20:50,066
and I wanna make the best
of this opportunity.
584
00:20:50,700 --> 00:20:52,500
So I've never cooked squab,
585
00:20:52,500 --> 00:20:54,967
but I know that a squab
is a dark-meat bird
586
00:20:54,967 --> 00:20:56,467
that is similar to duck.
587
00:20:56,467 --> 00:20:58,467
You wanna cook it
to mid rare or rare
588
00:20:58,467 --> 00:21:01,300
to keep it from getting
that livery, gamy taste.
589
00:21:01,300 --> 00:21:05,066
I'm making babka panzanella
salad and crispy squab.
590
00:21:05,467 --> 00:21:06,867
So with my squab,
591
00:21:06,867 --> 00:21:08,667
I'm going to do a quick roast
in the oven,
592
00:21:08,667 --> 00:21:10,066
and then finish it
in the fryer
593
00:21:10,066 --> 00:21:11,867
so you got nice, crispy skin.
594
00:21:11,867 --> 00:21:13,266
Working
in the Chopped kitchen
595
00:21:13,266 --> 00:21:15,200
is definitely, like,
pushing my boundaries.
596
00:21:15,200 --> 00:21:17,967
I've never cooked with
these ingredients before.
597
00:21:17,967 --> 00:21:19,500
It's a lot harder
than I expected.
598
00:21:19,500 --> 00:21:20,967
But if I win $10,000,
599
00:21:20,967 --> 00:21:23,166
I wanna take my wife
on a nice honeymoon
that she deserves.
600
00:21:23,166 --> 00:21:26,867
[upbeat music playing]
601
00:21:26,867 --> 00:21:30,467
[Geoffrey] Hummus is Arabic
for chickpeas
602
00:21:30,467 --> 00:21:32,100
and in beet hummus,
603
00:21:32,100 --> 00:21:33,200
-it will be beets.
-[Esther] Yes.
604
00:21:33,200 --> 00:21:34,600
-As well as chickpeas.
-Yes.
605
00:21:34,600 --> 00:21:36,700
[Geoffrey] I think it's great.
It's very flavorful.
606
00:21:36,700 --> 00:21:40,100
[Kayla] With my beet hummus,
I decide to make a beet
607
00:21:40,100 --> 00:21:41,467
and goat cheese puree,
608
00:21:41,467 --> 00:21:43,100
because I think beets
and goat cheese are something
609
00:21:43,100 --> 00:21:44,767
that's very familiar
for people.
610
00:21:44,767 --> 00:21:46,266
I look at the clock,
611
00:21:46,266 --> 00:21:48,367
halfway through
the competition,
612
00:21:48,367 --> 00:21:49,667
and I'm feeling really good.
613
00:21:50,467 --> 00:21:52,100
I'm gonna use
my birthday babka
614
00:21:52,100 --> 00:21:53,400
to make a crouton
615
00:21:53,400 --> 00:21:55,900
because I can relate
roasting the squab
616
00:21:55,900 --> 00:21:58,000
and Thanksgiving
with stuffing.
617
00:21:58,000 --> 00:22:01,767
I'm hoping that all of that
sweetness gets taken away
618
00:22:01,767 --> 00:22:03,900
with that heavy olive oil,
garlic presence.
619
00:22:03,900 --> 00:22:06,000
I am a chef
based in Naples, Florida.
620
00:22:06,000 --> 00:22:09,600
Naples to me means a lot,
because it is a place
621
00:22:09,600 --> 00:22:11,700
that I've been able to grow
in my career.
622
00:22:11,700 --> 00:22:13,667
So, I'm here
in this competition,
623
00:22:13,667 --> 00:22:16,266
not only for myself,
but to put Naples on the map.
624
00:22:17,166 --> 00:22:18,967
[Ted] Chefs, 10 minutes left
on the clock.
625
00:22:18,967 --> 00:22:22,133
[upbeat music playing]
626
00:22:25,300 --> 00:22:26,467
[Justin]
The key with that puntarella
627
00:22:26,467 --> 00:22:27,667
is gonna be
blanching it first,
628
00:22:27,667 --> 00:22:29,266
getting some of that
bitterness out,
629
00:22:29,266 --> 00:22:30,767
because being in
the chicory family,
630
00:22:30,767 --> 00:22:31,867
it can be really,
really bitter.
631
00:22:31,867 --> 00:22:32,767
[Esther] Bitter.
632
00:22:32,767 --> 00:22:34,100
[Geoffrey]
Soak it in cold water first
633
00:22:34,100 --> 00:22:35,100
and then make a great
anchovy vinaigrette
634
00:22:35,100 --> 00:22:37,066
with that hummus
and toss it with that,
635
00:22:37,066 --> 00:22:38,467
and you're done.
636
00:22:38,467 --> 00:22:40,667
I went to the Culinary
Institute of America
637
00:22:40,667 --> 00:22:42,266
and I studied
in the South of France.
638
00:22:42,266 --> 00:22:43,967
When I lived
in the South of France,
639
00:22:43,967 --> 00:22:45,767
we would make a
puree cream of spinach,
640
00:22:45,767 --> 00:22:48,767
so my first thought was to do
that with a puntarella.
641
00:22:48,767 --> 00:22:51,166
[Geoffrey]
She's creaming the puntarella.
642
00:22:51,166 --> 00:22:53,000
She didn't blanch it first,
643
00:22:53,000 --> 00:22:55,900
so I'm gonna approximate it
to be very bitter.
644
00:22:55,900 --> 00:22:57,700
[Keis] It's comin' off
kind of bitter,
645
00:22:57,700 --> 00:22:59,166
so I add a little bit
more cream.
646
00:22:59,166 --> 00:23:00,367
I transferred it
to a blender,
647
00:23:00,367 --> 00:23:03,567
and I'm thinking,
I can merge the hummus
648
00:23:03,567 --> 00:23:05,700
with the puntarella.
649
00:23:05,700 --> 00:23:07,100
I check on my squab,
650
00:23:07,100 --> 00:23:08,800
and they seem to be
a little bit underdone,
651
00:23:08,800 --> 00:23:10,900
so I figure the best way
to make sure
652
00:23:10,900 --> 00:23:12,500
that they're
at the right temperature
653
00:23:12,500 --> 00:23:13,734
is to cut them in half.
654
00:23:14,667 --> 00:23:16,100
Chef Keis, how you feelin'?
655
00:23:16,100 --> 00:23:17,867
I am feelin' awesome.
656
00:23:17,867 --> 00:23:20,700
I'm just hoping that
this squab is cooked properly.
657
00:23:20,700 --> 00:23:22,367
So I saw you started them
with them whole
658
00:23:22,367 --> 00:23:23,767
-and then cut them in half.
-[Keis] Yes.
659
00:23:23,767 --> 00:23:25,367
I didn't think
that I would have enough time
660
00:23:25,367 --> 00:23:27,066
to cook them
all the way through whole,
661
00:23:28,000 --> 00:23:29,667
especially with the stuffing
on the inside,
662
00:23:29,667 --> 00:23:31,600
so I've had to think quick
on my feet
663
00:23:31,600 --> 00:23:33,166
and hope for the best.
664
00:23:33,166 --> 00:23:34,333
Comin' down.
665
00:23:35,400 --> 00:23:37,166
[Brandon] So, panzanella
is a nice red salad.
666
00:23:37,166 --> 00:23:39,066
Normally, it's used
with dried red.
667
00:23:39,066 --> 00:23:40,900
So I have my croutons
in the oven,
668
00:23:40,900 --> 00:23:43,367
and I've never worked
Italian puntarella.
669
00:23:43,367 --> 00:23:44,233
Whoa.
670
00:23:44,233 --> 00:23:46,767
It's very bitter,
kind of, like, chicory.
671
00:23:46,767 --> 00:23:49,467
I wanna make sure I add that
into my panzanella salad
672
00:23:49,467 --> 00:23:52,367
to help create some balance
with that bitterness.
673
00:23:52,367 --> 00:23:54,467
I've been watching Chopped
since I was 14 years old.
674
00:23:54,467 --> 00:23:57,266
And I learned how to cook
by watching Food Network.
675
00:23:57,266 --> 00:23:59,066
Winning Chopped would show,
676
00:23:59,066 --> 00:24:01,066
not only myself, but also
for my love ones around me
677
00:24:01,066 --> 00:24:04,100
that I am doing
what I'm called to do.
678
00:24:04,100 --> 00:24:05,834
[Ted] Less than five minutes
to go, chefs.
679
00:24:06,500 --> 00:24:09,934
[intense music playing]
680
00:24:10,567 --> 00:24:12,266
Chef Kayla, how's your squab?
681
00:24:12,266 --> 00:24:14,100
-Checking it right now.
-[Ted] It's browning.
682
00:24:14,100 --> 00:24:15,266
Yeah.
The skin got color on it.
683
00:24:15,266 --> 00:24:18,400
[Esther] Her squab looks
really nicely cooked inside.
684
00:24:18,400 --> 00:24:20,767
I'm just worried about
the skin not being crispy.
685
00:24:21,600 --> 00:24:23,767
I decided I'm going
to saute my puntarella.
686
00:24:23,767 --> 00:24:26,300
It's the most traditional way
that it's served.
687
00:24:26,300 --> 00:24:28,867
Everyone loves
a little anchovy,
688
00:24:28,867 --> 00:24:32,100
red pepper flakes,
and garlic together.
689
00:24:32,100 --> 00:24:34,600
Chefs, three minutes
to go here.
690
00:24:34,600 --> 00:24:36,867
[Keis] I think my dish
needs another component,
691
00:24:36,867 --> 00:24:38,967
so I grabbed
some Brussels sprouts.
692
00:24:38,967 --> 00:24:40,667
I fried them
and I'm gonna toss them
693
00:24:40,667 --> 00:24:42,367
in a little bit
of truffle oil and salt.
694
00:24:42,367 --> 00:24:43,467
[Geoffrey]
Is that white truffle oil?
695
00:24:43,467 --> 00:24:44,533
Oh, that pains me.
696
00:24:44,533 --> 00:24:46,533
Brussels sprout and white
truffle do not go together.
697
00:24:47,967 --> 00:24:49,467
All right, Brandon.
Time's getting down there.
698
00:24:49,467 --> 00:24:50,600
How you feelin', brother?
699
00:24:50,600 --> 00:24:51,700
[Brandon]
Uh, we're getting there, baby.
700
00:24:51,700 --> 00:24:52,767
So I checked the squab,
701
00:24:52,767 --> 00:24:54,166
and it's still raw
in the middle,
702
00:24:54,166 --> 00:24:56,166
so I'm gonna put it
immediately to the fryer.
703
00:24:56,166 --> 00:24:57,266
[Justin] That's actually
a really good idea.
704
00:24:57,266 --> 00:24:58,867
Maybe that would actually
crisp off the skin.
705
00:24:58,867 --> 00:24:59,834
It will. It will.
706
00:25:01,266 --> 00:25:02,367
[Brandon]
So with the beet hummus,
707
00:25:02,367 --> 00:25:04,467
I'm gonna make
a nice sesame dressing.
708
00:25:04,467 --> 00:25:06,600
I think it's gonna pair well
with the squab
709
00:25:06,600 --> 00:25:09,166
and tie that panzanella
salad all together.
710
00:25:09,166 --> 00:25:10,800
[Geoffrey] You got this.
Let's go. It's a minute.
711
00:25:10,800 --> 00:25:13,834
[intense music playing]
712
00:25:18,300 --> 00:25:19,667
[Justin]
Brandon's still in the fryer.
713
00:25:19,667 --> 00:25:21,700
Forty seconds.
714
00:25:21,700 --> 00:25:24,266
-Chef Keis, you got this.
-[Keis] I got it.
715
00:25:25,867 --> 00:25:27,867
[Justin] Come on, 18 seconds.
716
00:25:28,867 --> 00:25:30,667
I see a lot of last-minute
moves happening, guys.
717
00:25:30,667 --> 00:25:32,800
Make sure
everything's on the plate.
718
00:25:32,800 --> 00:25:33,767
[Geoffrey] Ten seconds left.
719
00:25:33,767 --> 00:25:36,900
Ten, nine, eight,
720
00:25:36,900 --> 00:25:40,100
seven, six, five,
721
00:25:40,100 --> 00:25:43,567
four, three, two,
722
00:25:43,567 --> 00:25:44,700
one. That's it.
723
00:25:44,700 --> 00:25:46,300
[Justin] That's it. Hands up.
Hands up.
724
00:25:46,300 --> 00:25:47,367
[applause]
725
00:25:47,367 --> 00:25:50,533
-Wow. Nice job, chefs.
-That was a fast round.
726
00:25:51,367 --> 00:25:53,266
I like this panzanella salad,
727
00:25:53,266 --> 00:25:56,166
but I'm just praying
that I have a better cook
728
00:25:56,166 --> 00:25:59,200
on the squab compared
to the alligator heart.
729
00:25:59,200 --> 00:26:01,266
[intense music playing]
730
00:26:01,266 --> 00:26:03,867
[Keis] Ah, man, I had a little
trouble cooking the squab,
731
00:26:03,867 --> 00:26:06,266
so I'm a little nervous
about the temperature on it.
732
00:26:06,266 --> 00:26:08,767
That round was very intense.
[laughs]
733
00:26:16,200 --> 00:26:19,066
[tense music playing]
734
00:26:21,567 --> 00:26:23,200
Chefs, for the second round,
735
00:26:23,200 --> 00:26:24,700
you've dug into entree baskets
736
00:26:24,700 --> 00:26:26,667
containing birthday babka,
737
00:26:26,667 --> 00:26:30,767
Italian puntarella,
beet hummus, and squab.
738
00:26:30,767 --> 00:26:32,700
Chef Keis, please tell us
about your dish.
739
00:26:32,700 --> 00:26:36,400
I've prepared for you today
birthday babka-stuffed squab
740
00:26:36,400 --> 00:26:39,066
with a Italian
puntarella puree
741
00:26:39,066 --> 00:26:40,567
with a little bit
of the beet hummus
742
00:26:40,567 --> 00:26:43,000
and crispy truffle
Brussels sprout.
743
00:26:43,000 --> 00:26:45,300
So chef, what's your
motivation for competing here?
744
00:26:45,300 --> 00:26:48,166
What motivates me
is how far I've come.
745
00:26:48,166 --> 00:26:51,166
Um, I grew up
in West Baltimore,
746
00:26:51,166 --> 00:26:53,500
definitely not the greatest,
uh, surroundings.
747
00:26:53,500 --> 00:26:56,100
However, I've made it out
of growin' up in the hood
748
00:26:56,100 --> 00:26:57,467
to now working
749
00:26:57,467 --> 00:27:00,166
for one of the biggest
comedian actors in the world,
750
00:27:00,166 --> 00:27:01,667
so that's what motivates me.
751
00:27:01,667 --> 00:27:03,200
You get a lot of laughs
while you're working?
752
00:27:03,200 --> 00:27:05,166
Oh, definitely
a lot of laughs, yes.
753
00:27:06,000 --> 00:27:08,200
Chef Keis,
I really love the direction
754
00:27:08,200 --> 00:27:11,266
you were heading towards
when you stuffed the squab.
755
00:27:11,266 --> 00:27:13,200
That's exactly
how I would've headed.
756
00:27:13,200 --> 00:27:16,767
And my cook on the squab
was quite nice.
757
00:27:16,767 --> 00:27:18,800
Mine, too, was cooked nice,
but I do wish
758
00:27:18,800 --> 00:27:21,100
the skin would've been
a little bit crispier.
759
00:27:21,100 --> 00:27:23,066
I'm not a stickler
on crispy skin.
760
00:27:23,066 --> 00:27:24,667
It's really hard
to get this crispy
761
00:27:24,667 --> 00:27:26,100
and keep it medium rare.
762
00:27:26,100 --> 00:27:27,266
And you got lucky
with the puntarella,
763
00:27:27,266 --> 00:27:29,767
because it's very bitter,
and you braised it with milk
764
00:27:29,767 --> 00:27:31,100
and it really came out nice.
765
00:27:31,100 --> 00:27:32,567
But forget
the Brussels sprouts.
766
00:27:32,567 --> 00:27:33,800
They're not even
in the basket.
767
00:27:33,800 --> 00:27:36,166
And please, try not to reach
for the truffle oil ever.
768
00:27:36,166 --> 00:27:38,266
It destroyed more good plates
769
00:27:38,266 --> 00:27:39,467
than it's made better,
770
00:27:39,467 --> 00:27:40,800
but a really good effort here.
771
00:27:40,800 --> 00:27:43,100
-You did a very good job.
-Thank you, chef.
772
00:27:43,100 --> 00:27:45,467
Thank you, Chef Keis.
Next up is Chef Kayla.
773
00:27:45,467 --> 00:27:47,166
So, I did a roasted squab
774
00:27:47,166 --> 00:27:49,800
with a beet root
and goat cheese puree,
775
00:27:49,800 --> 00:27:53,066
a little bit of puntarella
and a savory crouton.
776
00:27:53,066 --> 00:27:55,266
So, chef, how did
your cooking career begin?
777
00:27:55,266 --> 00:27:56,567
So, I started my career
778
00:27:56,567 --> 00:27:58,367
because my dad was a chef,
779
00:27:58,367 --> 00:28:01,100
and he really showed me
everything
780
00:28:01,100 --> 00:28:04,200
to this day of what I know,
and that passion.
781
00:28:04,200 --> 00:28:05,900
[Geoffrey] We got a lot
of goodness going on here.
782
00:28:05,900 --> 00:28:07,200
It's a striking plate.
783
00:28:07,200 --> 00:28:08,767
You have managed to turn this
beet hummus
784
00:28:08,767 --> 00:28:10,567
with goat cheese
into something
that's quite good.
785
00:28:10,567 --> 00:28:12,867
A sort of anchovy vinaigrette
with the puntarella,
786
00:28:12,867 --> 00:28:13,767
it's really good.
787
00:28:13,767 --> 00:28:15,000
I love the anchovy
and the garlic.
788
00:28:15,000 --> 00:28:18,200
When it comes to the squab,
you made a clear error there
789
00:28:18,200 --> 00:28:20,500
in putting in an oven
that's not hot enough
790
00:28:20,500 --> 00:28:22,000
to give it the sear it needs
791
00:28:22,000 --> 00:28:25,166
so it stays moist
and, um, medium rare.
792
00:28:25,166 --> 00:28:26,767
So it got overcooked.
793
00:28:26,767 --> 00:28:28,600
I actually love the cook
on the squab.
794
00:28:28,600 --> 00:28:30,600
Mine was, like,
really well-cooked,
795
00:28:30,600 --> 00:28:33,700
mid-rare, so delicious,
like really well-seasoned.
796
00:28:33,700 --> 00:28:36,000
But the birthday cake babka,
797
00:28:36,000 --> 00:28:37,367
the sugar caramelized.
798
00:28:37,367 --> 00:28:39,467
They got, like, a caramel
coating almost,
799
00:28:39,467 --> 00:28:41,000
and, um,
I can't really eat it.
800
00:28:41,000 --> 00:28:42,166
Understood.
801
00:28:42,166 --> 00:28:45,066
But my favorite thing on
the plate is the puntarella.
802
00:28:45,066 --> 00:28:48,266
This was executed
so perfectly.
803
00:28:48,266 --> 00:28:49,867
This was a beautiful plate,
so thank you.
804
00:28:49,867 --> 00:28:51,567
And I saw it,
like, with your eyes
805
00:28:51,567 --> 00:28:53,100
and it was...
It was wonderful.
806
00:28:53,100 --> 00:28:54,467
It was a really good dish,
so, nice work.
807
00:28:54,467 --> 00:28:56,100
[Ted] Thank you, Chef Kayla.
808
00:28:56,100 --> 00:28:57,667
-Finally, Chef Brandon.
-All right.
809
00:28:57,667 --> 00:28:59,100
So I have a crispy squab
810
00:28:59,100 --> 00:29:00,667
and then I have
811
00:29:00,667 --> 00:29:02,567
a babka panzanella salad.
812
00:29:02,567 --> 00:29:05,467
I used some of the greens
in there as well.
813
00:29:05,467 --> 00:29:07,367
[Justin] Conceptually,
I really like
814
00:29:07,367 --> 00:29:08,266
where your head went
with this.
815
00:29:08,266 --> 00:29:10,100
The panzanella salad
was really fun.
816
00:29:10,100 --> 00:29:12,667
Well, your panzanella
is beautiful to look at,
817
00:29:12,667 --> 00:29:13,934
but not very good to eat.
818
00:29:14,400 --> 00:29:15,367
It's so sweet.
819
00:29:15,367 --> 00:29:18,066
The squab
is lovely to look at,
820
00:29:18,066 --> 00:29:20,400
and I actually like
the Asian flavors
821
00:29:20,400 --> 00:29:24,066
with the fish sauce
and the sesame,
but it is overcooked.
822
00:29:24,066 --> 00:29:27,100
Yeah, my squab
unfortunately was well-done,
823
00:29:27,100 --> 00:29:28,967
but that sauce, phenomenal.
824
00:29:28,967 --> 00:29:30,467
Where did the beet hummus
come into play?
825
00:29:30,467 --> 00:29:31,500
It's in the sauce.
826
00:29:31,500 --> 00:29:32,767
I think that was very smart,
that might have been
827
00:29:32,767 --> 00:29:35,166
one of the best uses of the...
Of the beet hummus.
828
00:29:35,166 --> 00:29:39,166
I actually love the glaze
as well on the squab.
829
00:29:39,166 --> 00:29:41,000
It's nice, it's sweet.
830
00:29:41,000 --> 00:29:42,700
There's a, like,
little bit of soy in there.
831
00:29:42,700 --> 00:29:45,467
Overall,
I think it was a fun dish.
832
00:29:45,467 --> 00:29:47,567
-Chef Brandon. Thank you.
-Thank you.
833
00:29:47,567 --> 00:29:49,567
We know all of you
would love a shot at dessert,
834
00:29:49,567 --> 00:29:52,300
but only two chefs
will have that chance.
835
00:29:52,300 --> 00:29:53,900
We'll let you know soon.
836
00:29:53,900 --> 00:29:56,166
[Kayla] Not nervous,
but skeptical
837
00:29:56,166 --> 00:29:57,667
if I'm gonna make it
to the next round.
838
00:29:57,667 --> 00:29:59,700
I think that sweet crouton
839
00:29:59,700 --> 00:30:02,367
really doesn't help
my chances.
840
00:30:02,367 --> 00:30:04,100
[Brandon] We'll see
if I make it any further,
841
00:30:04,100 --> 00:30:05,767
but I think I'm
on the chopping block...
842
00:30:05,767 --> 00:30:07,767
[laughs]
to be honest with you.
843
00:30:07,767 --> 00:30:10,266
Two rounds
into our three-course meal,
844
00:30:10,266 --> 00:30:11,767
another chef has to go.
845
00:30:11,767 --> 00:30:16,033
So, whose dish
is on the chopping block?
846
00:30:25,767 --> 00:30:29,333
[Ted] So, whose dish
is on the chopping block?
847
00:30:30,200 --> 00:30:33,333
[suspenseful music playing]
848
00:30:36,867 --> 00:30:39,367
[Ted] Chef Brandon,
you've been chopped.
849
00:30:39,367 --> 00:30:40,567
Judges?
850
00:30:40,567 --> 00:30:42,867
Chef Brandon,
I love that sauce and glaze
851
00:30:42,867 --> 00:30:44,867
that you put over there
with those Asian flavors
852
00:30:44,867 --> 00:30:45,800
worked really well.
853
00:30:45,800 --> 00:30:47,667
For us,
it really just came down
854
00:30:47,667 --> 00:30:49,400
to the extremely
overcooked squab
855
00:30:49,400 --> 00:30:52,100
and then the babka
panzanella salad
856
00:30:52,100 --> 00:30:53,567
was extremely sweet.
857
00:30:53,567 --> 00:30:55,700
So, we had to chop you.
858
00:30:55,700 --> 00:30:56,967
Thank you guys
for this opportunity.
859
00:30:56,967 --> 00:30:57,967
I appreciate it.
860
00:30:57,967 --> 00:30:59,767
Thanks for being here, chef.
Good luck to you.
861
00:30:59,767 --> 00:31:00,967
[Brandon] I feel disappointed
that I'm going,
862
00:31:00,967 --> 00:31:02,967
but since I was 13,
I said I wanna go Chopped,
863
00:31:02,967 --> 00:31:04,066
and I did.
864
00:31:04,066 --> 00:31:05,266
I wish the results
were a little bit different,
865
00:31:05,266 --> 00:31:06,367
but here we are.
866
00:31:06,367 --> 00:31:09,634
[intense music playing]
867
00:31:10,800 --> 00:31:12,467
[Ted] Chef Keis, Chef Kayla,
868
00:31:12,467 --> 00:31:16,100
do you think you can impress
our judges one final time?
869
00:31:16,100 --> 00:31:17,100
Absolutely.
870
00:31:17,100 --> 00:31:18,400
I've made it all the way
from Baltimore
871
00:31:18,400 --> 00:31:20,400
to the Chopped kitchen.
There's no turning back now.
872
00:31:20,400 --> 00:31:21,667
No sugarcoating it.
873
00:31:21,667 --> 00:31:23,266
-I got this.
-[Ted] All right.
874
00:31:23,266 --> 00:31:25,133
Well, these baskets
will set the tone.
875
00:31:27,166 --> 00:31:28,433
Open them up.
876
00:31:29,300 --> 00:31:30,367
And what is...
877
00:31:30,367 --> 00:31:31,767
[Kayla]
Look, this is my dessert.
878
00:31:31,767 --> 00:31:32,800
[Keis laughs] Yeah.
879
00:31:32,800 --> 00:31:35,467
[Ted] And you are looking
at a croquembouche...
880
00:31:35,467 --> 00:31:36,600
Kumquat?
881
00:31:36,600 --> 00:31:38,166
[Ted] kumquats...
882
00:31:38,166 --> 00:31:39,266
What is this?
883
00:31:39,266 --> 00:31:40,834
[Ted] licorice root,
884
00:31:41,500 --> 00:31:43,700
and aged balsamic.
885
00:31:43,700 --> 00:31:44,867
I can make it work, for sure.
886
00:31:44,867 --> 00:31:46,333
Once again, 30 minutes.
887
00:31:47,467 --> 00:31:48,867
Time starts now.
888
00:31:48,867 --> 00:31:50,667
[Justin] All right, guys.
889
00:31:50,667 --> 00:31:52,467
-Go chefs.
-Final round's here.
890
00:31:52,467 --> 00:31:54,767
-You made it this far.
-I love how calm they are.
891
00:31:56,000 --> 00:31:57,266
-[Justin] I know, right?
-[Esther] I'm excited...
892
00:31:57,266 --> 00:31:58,266
[Justin] Just unfazed.
893
00:31:58,266 --> 00:32:00,066
She's just...
She's sauntering.
894
00:32:00,066 --> 00:32:02,600
Judges, a lot of strong
competing flavors
895
00:32:02,600 --> 00:32:05,166
in this basket,
what would you tackle first?
896
00:32:05,166 --> 00:32:07,367
[Esther] I feel like you have
to decide what to do
897
00:32:07,367 --> 00:32:08,367
with the croquembouche
898
00:32:08,367 --> 00:32:11,166
before you go
into the other ingredients.
899
00:32:11,166 --> 00:32:13,700
[Geoffrey] I studied in France
for over a year.
900
00:32:13,700 --> 00:32:15,166
I made a lot of these.
901
00:32:15,166 --> 00:32:16,867
It's just pate a choux,
the light pastry
902
00:32:16,867 --> 00:32:18,100
and they stuff it
with whipped cream.
903
00:32:18,100 --> 00:32:20,000
It's basically just stuck
together with sugar,
904
00:32:20,000 --> 00:32:21,767
which is brought out
in a big celebration,
905
00:32:21,767 --> 00:32:22,800
birthdays and Christmas.
906
00:32:22,800 --> 00:32:25,867
The bigger they get,
the more fun they are.
907
00:32:25,867 --> 00:32:28,367
[Keis] This basket
screams cheesecake to me.
908
00:32:28,367 --> 00:32:30,200
It's one of my family's
favorite dishes,
909
00:32:30,200 --> 00:32:32,667
but I don't have time
to make a full cheesecake.
910
00:32:32,667 --> 00:32:35,000
So I'm thinking
deconstruct it.
911
00:32:35,000 --> 00:32:37,066
For my dessert,
I'm making a deconstructed
912
00:32:37,066 --> 00:32:39,066
kumquat cheesecake mousse
913
00:32:39,066 --> 00:32:41,100
with a licorice
balsamic reduction,
914
00:32:41,100 --> 00:32:44,867
macerated raspberries
and a croquembouche crumple.
915
00:32:44,867 --> 00:32:48,066
I really wanna concentrate
my kumquat flavor,
916
00:32:48,066 --> 00:32:50,100
so I get that in a saute pan
with some butter,
917
00:32:50,100 --> 00:32:51,200
sugar, and cream.
918
00:32:51,200 --> 00:32:52,700
-Steal some of this...
-Yeah.
919
00:32:52,700 --> 00:32:54,100
If you don't mind.
920
00:32:54,100 --> 00:32:55,500
I've been saying all day
921
00:32:55,500 --> 00:32:57,100
that Kayla is definitely
my biggest competition,
922
00:32:57,100 --> 00:32:59,266
and here we are, face to face.
923
00:32:59,266 --> 00:33:02,667
I feel like Chef Keis
can taste her spirit
924
00:33:02,667 --> 00:33:03,567
in her cooking.
925
00:33:03,567 --> 00:33:06,667
And Chef Kayla
is very focused on execution.
926
00:33:06,667 --> 00:33:09,000
She's calm.
She's very to the point.
927
00:33:09,000 --> 00:33:10,100
[Justin] At this point
in the competition,
928
00:33:10,100 --> 00:33:11,767
-they're neck and neck.
-[Esther] Yeah.
929
00:33:11,767 --> 00:33:12,900
So, I think this is gonna be
the one that tells it.
930
00:33:12,900 --> 00:33:14,266
[Esther] Right.
931
00:33:14,266 --> 00:33:16,100
[Kayla] At this point
in the competition,
932
00:33:16,100 --> 00:33:18,500
what I have to do
to beat out my competitor
933
00:33:18,500 --> 00:33:21,000
is stay true to what I was
the prior two rounds,
934
00:33:21,000 --> 00:33:23,066
deep breaths,
and I'm ready to go.
935
00:33:23,066 --> 00:33:25,300
Chef Kayla, what are you
making it for dessert?
936
00:33:25,300 --> 00:33:28,200
[Kayla]
A take on a monkey bread.
937
00:33:28,200 --> 00:33:29,266
[judges] Ooh.
938
00:33:29,266 --> 00:33:31,166
I'm infusing a cream
with some of that licorice.
939
00:33:31,166 --> 00:33:33,266
Little bit of balsamic
in there
940
00:33:33,266 --> 00:33:34,567
and then bake it off.
941
00:33:34,567 --> 00:33:36,600
It's really important
that I cook this monkey bread
942
00:33:36,600 --> 00:33:38,367
to the proper time
and temperature.
943
00:33:38,367 --> 00:33:42,000
If not, it's gonna turn out
to be a soup-like bread.
944
00:33:42,000 --> 00:33:43,967
Monkey bread needs the right
amount of time to bake,
945
00:33:43,967 --> 00:33:45,467
which is more time
than you think.
946
00:33:46,500 --> 00:33:48,600
All right, chefs.
You have 15 minutes.
947
00:33:48,600 --> 00:33:51,867
[intense music playing]
948
00:33:51,867 --> 00:33:53,400
[Geoffrey] Licorice root
is tough.
949
00:33:53,400 --> 00:33:55,266
You need a lot of it and you
gotta, like, cook it a bit...
950
00:33:55,266 --> 00:33:57,100
because it's a very
mild flavor.
951
00:33:57,100 --> 00:33:59,700
But surprisingly very sweet.
952
00:33:59,700 --> 00:34:01,367
I think the licorice
and the balsamic
953
00:34:01,367 --> 00:34:02,500
will pair
really well together,
954
00:34:02,500 --> 00:34:05,066
so I'd let it reduce
into a reduction sauce
955
00:34:05,066 --> 00:34:06,233
for my cheesecake mousse.
956
00:34:06,233 --> 00:34:08,967
[Justin] Aged balsamic is just
gonna have that deeper flavor.
957
00:34:08,967 --> 00:34:11,000
It's a lot thicker than just
a normal balsamic vinegar
958
00:34:11,000 --> 00:34:13,266
that you're gonna make
a salad dressing with.
959
00:34:13,266 --> 00:34:15,000
Chef's, 10 minutes left
on that clock.
960
00:34:15,000 --> 00:34:16,467
-Boy, oh, boy.
-Wow.
961
00:34:16,467 --> 00:34:18,467
[intense music playing]
962
00:34:18,467 --> 00:34:20,900
I love kumquats
because they're little
963
00:34:20,900 --> 00:34:23,767
and they're concentrated
in deep orange flavor.
964
00:34:23,767 --> 00:34:25,667
Sliced really thin,
it looks really pretty.
965
00:34:25,667 --> 00:34:27,700
I decide I'm going to candy
my kumquats
966
00:34:27,700 --> 00:34:30,400
with sugar
and that aged balsamic.
967
00:34:30,400 --> 00:34:33,000
I love that bitter,
acidic component
968
00:34:33,000 --> 00:34:34,667
that they add to dishes.
969
00:34:34,667 --> 00:34:36,166
Chef Kayla,
970
00:34:36,166 --> 00:34:37,667
you think that monkey bread's
gonna bake in time?
971
00:34:37,667 --> 00:34:38,800
My fingers are crossed...
972
00:34:38,800 --> 00:34:39,767
[laughs]
973
00:34:39,767 --> 00:34:41,567
The judges make me
second guess myself
974
00:34:41,567 --> 00:34:44,000
whether my monkey bread
is gonna be done in time.
975
00:34:44,000 --> 00:34:46,166
So, I keep going back
to my oven,
976
00:34:46,166 --> 00:34:47,600
checking the monkey bread.
977
00:34:47,600 --> 00:34:49,166
Chef Kayla keeps
opening the oven
978
00:34:49,166 --> 00:34:50,367
to check on
whether it's baked enough.
979
00:34:50,367 --> 00:34:51,767
Just close the oven.
980
00:34:51,767 --> 00:34:53,367
If this monkey bread
doesn't come out
981
00:34:53,367 --> 00:34:55,834
like I think it's going to,
I'm definitely losing.
982
00:34:56,266 --> 00:34:57,567
Just let it go.
983
00:35:06,100 --> 00:35:07,667
I keep going back to my oven,
984
00:35:07,667 --> 00:35:08,867
checking the monkey bread.
985
00:35:08,867 --> 00:35:10,166
Chef Kayla
keeps opening the oven
986
00:35:10,166 --> 00:35:12,600
to check on whether it's baked
enough. Just close the oven.
987
00:35:12,600 --> 00:35:14,600
Chef's, three minutes
to go here.
988
00:35:14,600 --> 00:35:16,200
[Kayla] At this point,
I'm running out of time.
989
00:35:16,200 --> 00:35:18,500
So, I take a cake tester
990
00:35:18,500 --> 00:35:20,867
to make sure that it is warm
all the way through.
991
00:35:20,867 --> 00:35:22,200
And I think it's good.
992
00:35:22,200 --> 00:35:23,767
And then I brulee the top
993
00:35:23,767 --> 00:35:25,934
so it kind of gets
a creme brulee crust.
994
00:35:26,767 --> 00:35:29,367
That flame she's doing,
that's beautiful.
995
00:35:29,367 --> 00:35:31,066
So she must feel confident
that it's cooked
996
00:35:31,066 --> 00:35:32,367
all the way through
and she just needs
997
00:35:32,367 --> 00:35:33,433
to get a little more color
on the top.
998
00:35:34,000 --> 00:35:35,367
Two-minute warning, chefs.
999
00:35:35,367 --> 00:35:38,700
[intense music playing]
1000
00:35:38,700 --> 00:35:41,367
-Chef Keis, how you feelin'?
-[Keis] Amazing.
1001
00:35:41,367 --> 00:35:43,467
I'm going to use
the croquembouche
1002
00:35:43,467 --> 00:35:46,200
as a crumble in place
of a cheesecake crust.
1003
00:35:46,200 --> 00:35:47,900
Time is ticking away,
and I'm thinkin',
1004
00:35:47,900 --> 00:35:50,066
"I have to get my food
on the plate."
1005
00:35:50,066 --> 00:35:53,100
Chef Keis' cheesecake
looks a little loose.
1006
00:35:53,100 --> 00:35:55,066
As I'm piping out
my cheesecake mousse,
1007
00:35:55,066 --> 00:35:56,567
I am not happy
with how it looks,
1008
00:35:56,567 --> 00:35:58,100
but I gotta get it
on the plate.
1009
00:35:58,100 --> 00:35:59,533
Under a minute, chefs.
1010
00:36:01,900 --> 00:36:04,367
It's 10Gs, but only one of you
goes home with it, guys.
1011
00:36:05,900 --> 00:36:07,166
-[Esther] Let's go, chefs.
-[Justin] Let's go.
1012
00:36:07,166 --> 00:36:08,867
You got this.
1013
00:36:08,867 --> 00:36:10,066
[Ted] All right, chefs.
Final seconds
1014
00:36:10,066 --> 00:36:11,767
on the final round here.
1015
00:36:11,767 --> 00:36:13,066
-Ten...
-[Justin] Last 10.
1016
00:36:13,066 --> 00:36:14,767
nine, eight,
1017
00:36:14,767 --> 00:36:17,867
seven, six, five,
1018
00:36:17,867 --> 00:36:21,100
four, three, two, one.
1019
00:36:21,100 --> 00:36:22,200
Time's up.
1020
00:36:22,200 --> 00:36:23,266
[applause]
1021
00:36:23,266 --> 00:36:24,700
[Justin] Nice work.
1022
00:36:24,700 --> 00:36:26,066
Good job.
1023
00:36:27,967 --> 00:36:29,367
[Kayla] Feels good.
1024
00:36:29,367 --> 00:36:31,467
Competing against Keis
was a great competition.
1025
00:36:31,467 --> 00:36:32,767
She's a fierce competitor,
1026
00:36:32,767 --> 00:36:34,000
but, uh,
hopefully I get the win.
1027
00:36:34,000 --> 00:36:35,367
[exhales]
1028
00:36:35,367 --> 00:36:37,667
A weight has been lifted off
my shoulders. [laughs]
1029
00:36:37,667 --> 00:36:39,767
My mousse didn't set,
so the plate doesn't look
1030
00:36:39,767 --> 00:36:41,100
as beautiful
as I would want it to,
1031
00:36:41,100 --> 00:36:43,066
however, I know
that the flavors are there.
1032
00:36:43,667 --> 00:36:46,967
[suspenseful music playing]
1033
00:36:50,567 --> 00:36:52,166
Chef Keis and Chef Kayla.
1034
00:36:52,166 --> 00:36:54,667
The judges are eager to taste
the desserts you've made
1035
00:36:54,667 --> 00:36:57,100
with croquembouche, kumquats,
1036
00:36:57,100 --> 00:37:00,567
licorice root,
and aged balsamic.
1037
00:37:00,567 --> 00:37:01,667
Chef Kayla,
what have you made?
1038
00:37:01,667 --> 00:37:03,667
I did a take on a monkey bread
1039
00:37:03,667 --> 00:37:06,667
with a balsamic-candied
kumquat
1040
00:37:06,667 --> 00:37:09,100
and licorice-infused cream.
1041
00:37:09,100 --> 00:37:12,700
The kumquat
is beautiful in there.
1042
00:37:12,700 --> 00:37:15,166
Just love that orange flavor.
1043
00:37:15,166 --> 00:37:18,000
Yeah, those candied kumquats
on top were my favorite bite.
1044
00:37:18,000 --> 00:37:19,467
Like, every time
I got a bite of that,
1045
00:37:19,467 --> 00:37:21,867
then I was, like, excited
again to go back for more.
1046
00:37:21,867 --> 00:37:23,066
I really get the licorice.
1047
00:37:23,066 --> 00:37:24,667
It's very distinct and deep,
1048
00:37:24,667 --> 00:37:26,467
and you really sort
of blended everything
1049
00:37:26,467 --> 00:37:30,200
in a... In a really very
deep way, very satisfying.
1050
00:37:30,200 --> 00:37:33,266
However, I would love to have
1051
00:37:33,266 --> 00:37:36,166
a little something on the side
to mitigate all the sugar.
1052
00:37:36,166 --> 00:37:37,567
[Esther]
I agree with Geoffrey.
1053
00:37:37,567 --> 00:37:40,000
I really wish there was
something refreshing,
1054
00:37:40,000 --> 00:37:42,700
and my center
didn't cook through.
1055
00:37:42,700 --> 00:37:45,166
Mine also wasn't cooked all
the way through in the middle.
1056
00:37:45,166 --> 00:37:47,166
But the flavors, you were able
to develop with this
1057
00:37:47,166 --> 00:37:49,467
-was pretty fantastic.
-Thank you.
1058
00:37:49,467 --> 00:37:50,667
Thank you, Chef Kayla.
1059
00:37:50,667 --> 00:37:51,967
Finally, Chef Keis.
1060
00:37:51,967 --> 00:37:53,367
So, today, for dessert,
1061
00:37:53,367 --> 00:37:54,500
I made you guys
1062
00:37:54,500 --> 00:37:56,800
a deconstructed kumquat
cheesecake
1063
00:37:56,800 --> 00:37:59,867
with a cream puff
and graham cracker crumble
1064
00:37:59,867 --> 00:38:03,000
and a balsamic
and licorice reduction.
1065
00:38:03,000 --> 00:38:04,367
I love the flavors
that you have going on here.
1066
00:38:04,367 --> 00:38:07,166
Your cheesecake mousse
is really nice.
1067
00:38:07,166 --> 00:38:08,200
[Esther] I agree with Justin.
1068
00:38:08,200 --> 00:38:11,066
I feel like the flavors here
are so delicious.
1069
00:38:11,066 --> 00:38:13,567
I love the flavor
of the kumquat
1070
00:38:13,567 --> 00:38:15,367
in the cheesecake mixture.
1071
00:38:15,367 --> 00:38:17,300
[Justin] The texture
of the crumble is good,
1072
00:38:17,300 --> 00:38:19,567
but I think
the balsamic was...
1073
00:38:19,567 --> 00:38:21,867
It's already
a reduced aged balsamic.
1074
00:38:21,867 --> 00:38:23,567
I think you reduced it down
even more,
1075
00:38:23,567 --> 00:38:25,533
which kind of turned it
a little bit bitter.
1076
00:38:27,767 --> 00:38:29,033
Keis, I'm not gonna lie
to you.
1077
00:38:29,867 --> 00:38:32,367
-I didn't like this dessert.
-Oh, no.
1078
00:38:32,367 --> 00:38:33,567
Well, I disagree
with my judges a bit.
1079
00:38:33,567 --> 00:38:36,967
I find it greasy,
this sort of crumble.
1080
00:38:36,967 --> 00:38:39,767
And I mean, I wanna love
deconstructed desserts.
1081
00:38:39,767 --> 00:38:42,166
Is it tasty?
Yeah, the cream is tasty.
1082
00:38:42,166 --> 00:38:43,767
Vinegar is tasty,
1083
00:38:43,767 --> 00:38:45,266
but it just... It doesn't
really come together
1084
00:38:45,266 --> 00:38:46,700
as a cheesecake as it should
1085
00:38:46,700 --> 00:38:48,467
because you're
a really good cook.
1086
00:38:48,467 --> 00:38:51,266
-Chef Keis, thank you.
-Thank you.
1087
00:38:51,266 --> 00:38:53,100
Okay, chefs.
Please take a break.
1088
00:38:53,100 --> 00:38:56,600
The judges will talk this
through and select our winner.
1089
00:38:56,600 --> 00:38:57,934
-Thank you, guys.
-Thank you.
1090
00:38:58,967 --> 00:39:01,500
Well, judges, dessert
is fresh in your minds.
1091
00:39:01,500 --> 00:39:02,967
But could this all come down
1092
00:39:02,967 --> 00:39:05,266
to those alligator
heart appetizers?
1093
00:39:05,266 --> 00:39:06,900
You know, it's startling
to open a basket
1094
00:39:06,900 --> 00:39:08,667
-and get alligator hearts.
-[Justin] Right.
1095
00:39:08,667 --> 00:39:09,967
[Geoffrey]
Keis made a polenta.
1096
00:39:09,967 --> 00:39:12,100
And she whipped
that marshmallow spread
1097
00:39:12,100 --> 00:39:13,767
into the polenta, very smart.
1098
00:39:13,767 --> 00:39:15,166
But it was clunky.
The snow peas,
1099
00:39:15,166 --> 00:39:16,300
they weren't cleaned properly.
1100
00:39:16,300 --> 00:39:17,767
And there's Kayla's
chimichurri.
1101
00:39:17,767 --> 00:39:19,467
[Justin] That I thought was
a very smart use for those.
1102
00:39:19,467 --> 00:39:20,400
Those snow peas,
1103
00:39:20,400 --> 00:39:21,800
and I think we were
all surprised
1104
00:39:21,800 --> 00:39:24,200
by the way she emulsified
that marshmallow spread.
1105
00:39:24,200 --> 00:39:26,266
And her hearts were
my favorite preparation
1106
00:39:26,266 --> 00:39:27,867
out of the four.
1107
00:39:27,867 --> 00:39:29,967
Nice and crispy,
cooked properly.
1108
00:39:29,967 --> 00:39:31,400
In the second course,
we really saw
1109
00:39:31,400 --> 00:39:33,400
another killer ingredient,
which is squab.
1110
00:39:33,400 --> 00:39:35,300
They both kind
of understood though
1111
00:39:35,300 --> 00:39:37,266
that it had to be cooked
medium rare.
1112
00:39:37,266 --> 00:39:39,000
[Geoffrey] I think that
Keis did a really good job
1113
00:39:39,000 --> 00:39:40,400
on the puntarella.
1114
00:39:40,400 --> 00:39:41,400
Very bitter.
1115
00:39:41,400 --> 00:39:43,667
She smartly put it
into pan with some cream.
1116
00:39:43,667 --> 00:39:45,600
She reduced it. She pureed it.
1117
00:39:45,600 --> 00:39:48,100
I think the cook on Kayla's
squab was actually quite nice.
1118
00:39:48,100 --> 00:39:50,266
You know, it was just hit
that medium rare.
1119
00:39:50,266 --> 00:39:52,367
And I loved what she did
with the greens on that,
1120
00:39:52,367 --> 00:39:54,567
the garlic with the anchovy
and the olive oil.
1121
00:39:54,567 --> 00:39:56,000
Really smart use
of the hummus.
1122
00:39:56,000 --> 00:39:57,266
She put goat cheese into it.
1123
00:39:57,266 --> 00:39:58,900
Of all things,
she sort of transferred it
1124
00:39:58,900 --> 00:40:01,000
into this silky vegetal thing.
1125
00:40:01,000 --> 00:40:02,100
I really loved it.
1126
00:40:02,100 --> 00:40:03,767
But the biggest miss
on her plate
1127
00:40:03,767 --> 00:40:05,200
-were those birthday babkas...
-Oh, my God.
1128
00:40:05,200 --> 00:40:06,200
-croutons that just...
-[Esther] Like why?
1129
00:40:06,200 --> 00:40:08,400
caramelized
and became sweeter.
1130
00:40:08,400 --> 00:40:10,233
Is this a difficult decision?
1131
00:40:11,600 --> 00:40:15,367
It definitely is,
but I think we've made it.
1132
00:40:15,367 --> 00:40:18,467
[suspenseful music playing]
1133
00:40:18,467 --> 00:40:20,000
[Kayla]
Winning would mean a lot,
1134
00:40:20,000 --> 00:40:22,367
and I'm more than nervous.
1135
00:40:22,367 --> 00:40:24,166
I wanna win this for Naples.
1136
00:40:24,166 --> 00:40:26,000
[Keis] Winning would mean
the world to me.
1137
00:40:26,000 --> 00:40:28,166
My siblings are really
what I'm doing it for.
1138
00:40:28,166 --> 00:40:31,533
I'm feeling very nervous,
excited, and confident.
1139
00:40:34,100 --> 00:40:37,934
So, whose dish
is on the chopping block?
1140
00:40:47,867 --> 00:40:50,400
Chef Keis,
you've been chopped.
1141
00:40:50,400 --> 00:40:53,367
[dramatic music playing]
1142
00:40:53,367 --> 00:40:55,500
Keis, we had a delightful day
here with you,
1143
00:40:55,500 --> 00:40:57,700
but your first course,
you had a little problem
1144
00:40:57,700 --> 00:40:59,000
with the snap peas
1145
00:40:59,000 --> 00:41:00,200
because they had
some string in it
1146
00:41:00,200 --> 00:41:01,367
and they were kind of clunky.
1147
00:41:01,367 --> 00:41:03,100
Going to your main course,
you really took something
1148
00:41:03,100 --> 00:41:05,166
that's really hard to cook,
a squab,
1149
00:41:05,166 --> 00:41:06,800
and you got
a really good cook on them.
1150
00:41:06,800 --> 00:41:08,867
But dessert was very greasy
1151
00:41:08,867 --> 00:41:10,567
and the balsamic reduction,
1152
00:41:10,567 --> 00:41:12,367
it got very, very overpowered.
1153
00:41:12,367 --> 00:41:14,166
And so, we had to chop you.
1154
00:41:14,166 --> 00:41:16,166
-[Keis] Thank you, chef.
-[Geoffrey] You're welcome.
1155
00:41:17,367 --> 00:41:19,000
[Keis] I feel great.
I really, really do.
1156
00:41:19,000 --> 00:41:21,600
I didn't win, but I think
that my siblings
1157
00:41:21,600 --> 00:41:23,000
are very proud of me,
1158
00:41:23,000 --> 00:41:25,667
and I'm going to continue
to put my best foot forward
1159
00:41:25,667 --> 00:41:27,300
and be the best chef
that I can be.
1160
00:41:27,300 --> 00:41:30,600
[applause]
1161
00:41:30,600 --> 00:41:33,166
And that means,
Chef Kayla Pfeiffer,
1162
00:41:33,166 --> 00:41:35,166
you are the Chopped champion.
1163
00:41:35,166 --> 00:41:36,600
You've earned 10 grand
1164
00:41:36,600 --> 00:41:39,200
and that sweet,
sweet sense of accomplishment.
1165
00:41:39,200 --> 00:41:40,200
How's it feel?
1166
00:41:40,200 --> 00:41:42,066
Nothing better than a win.
[laughs]
1167
00:41:42,066 --> 00:41:43,467
[Geoffrey] Right.
1168
00:41:43,467 --> 00:41:45,300
-Go spread the word to Naples.
-Thank you so much.
1169
00:41:45,300 --> 00:41:46,767
I really appreciate
the opportunity.
1170
00:41:46,767 --> 00:41:48,100
I'm a Chopped champion.
1171
00:41:48,100 --> 00:41:50,300
I absolutely can't believe it.
[chuckles]
1172
00:41:50,300 --> 00:41:51,266
Thank you so much.
1173
00:41:51,266 --> 00:41:53,066
It truly is
a humbling experience
1174
00:41:53,066 --> 00:41:55,467
to be able
to take home the prize.
1175
00:41:55,467 --> 00:41:57,600
I certainly believe that
I made Naples look good.