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00:00:01,567 --> 00:00:03,200
[Ted] There will be
three rounds.
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00:00:03,200 --> 00:00:05,767
The journey begins with these.
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00:00:05,767 --> 00:00:08,166
-[laughs]
-[Ted] Clock starts now.
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00:00:08,166 --> 00:00:09,667
[Jada] I'm feeling
very intimidated.
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00:00:09,667 --> 00:00:12,000
She doesn't seem like
she is in a good place.
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-How you doing, chef?
-Not awesome.
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I have so much to prove.
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I love what she's doing.
She's making like medallions.
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00:00:17,100 --> 00:00:18,200
-It's good.
-[Nilou] One of you
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00:00:18,200 --> 00:00:20,200
is getting the big W.
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00:00:20,200 --> 00:00:21,467
-[Ted] Three...
-[Bernard] I could do that.
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00:00:21,467 --> 00:00:22,600
-[Ted] Two...
-[Bernard] How's your polenta
coming along?
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00:00:22,600 --> 00:00:24,333
-[Ted] One. Time's up.
-[Jada] It's a challenge.
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It was stunning to look at.
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It's incredibly flavorful.
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[Nilou] Really perfection.
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Whose dish is on
the chopping block?
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♪ I just love it roasted ♪
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In my past life,
I was a opera singer
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and now I am a chef.
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[yells]
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I am the Culinary
Creative Director
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of the Elderslie Farm
in Wichita, Kansas.
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My style of cooking
leans a lot
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towards Northern
Italian cuisine.
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I use a lot of bold flavors.
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♪ The smells, the sounds ♪
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I'm done.
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I'm fairly neurotic,
but I'm the chef to beat
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because my food
is just a little bit
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better than yours.
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[Bernard] What sets me apart
from the rest
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00:01:08,567 --> 00:01:11,567
of the competition
is my drive to win.
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My name is Bernard Bennett.
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I'm the chef/owner of Okan
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in Bluffton, South Carolina.
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The restaurant
is highlighting
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bold, unique flavors
from West African
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and Caribbean cuisine.
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I want you to have an emotion
when you taste my food.
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I want you to love it
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so that you're taken
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on a trip with every bite.
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[Jada] I've been working
in professional kitchens
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since I was 16 years old.
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My style of cooking
has no boundaries.
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I work at a Japanese
restaurant in Tampa, Florida.
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Also pulling from
my own heritage,
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which is Cuban
and African-American.
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In this industry, it's easy
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for people like me
to be overlooked.
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I may be young,
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but I'm a very
fierce competitor.
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I'm gonna go shave on top.
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Right now, my number one thing
on my list is winning Chopped.
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[Lei] I'm competing
for Chopped
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00:02:06,567 --> 00:02:10,100
because I need to set
an example for my kids,
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don't be scared
and just go for it.
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I'm the chef de cuisine of
The Fulton in New York City.
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I went to the French
Culinary Institute,
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but my style of cooking
is New American
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with Asian flare to it.
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Use a lot of Thai chili.
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You know, a little bit
of heat goes a long way.
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There's no one skilled as me.
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Let's face the fact,
I'm gonna win.
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-Well, look who's here.
-Hello. Hello.
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-Hi.
-[Ted] Hello, chefs.
How are you?
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So please tell us
why you're here.
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-I'm here to kick some butt.
-Here for my kids.
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Prove to myself that I can.
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I'm here to take home the W.
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Right on.
Well, let's get to it.
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00:02:47,800 --> 00:02:49,300
There will be three rounds,
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00:02:49,300 --> 00:02:51,266
appetizer, entree,
and dessert.
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Mandatory mystery ingredients
for each course.
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If your dish doesn't cut it,
you will be chopped.
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I don't think so.
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The journey begins with these.
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00:03:03,100 --> 00:03:05,734
[tense music playing]
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Please open
your appetizer baskets.
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-Ooh.
-[laughs]
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[Ted] Can you successfully
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-combine...
-[in sing-song voice]
Pastries.
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[Ted] ...stuffed
croissant rolls...
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[Lei] All right. Okay.
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Stuffed croissant roll,
that's been, kind of, famous.
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Everybody's been walking
around New York City with it.
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Layered in pistachio cream
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and topped off
with fresh pistachio.
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[Ted] Garlic chives.
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-Sparkling tea.
-Sparkling tea.
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-[Ted] Dandelion
sparkling tea.
-Looking crazy.
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Dandelions can be
pretty bitter, very earthy.
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-Nice.
-[Ted] And razor clams.
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[Katharine] I live in Kansas,
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razor clams is not
something I do a lot of.
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Twenty minutes.
That's all you get.
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-Clock starts now.
-[Geoffrey] All right.
Let's go.
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-Let's go, chefs!
-[Nilou] Go! Let's go!
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[tense music playing]
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Geoffrey, you were joined
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by two of our favorite
Chopped guest judges,
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00:04:04,800 --> 00:04:08,100
food journalist,
Nilou Motamed,
and Chef Cliff Crooks.
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-Welcome back to you both.
-[Geoffrey] Welcome back.
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-Pleasure to be here
as always.
-Thank you for having us.
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So happy to be back.
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[Ted]
Judges, razor clams are not
the easiest ingredient.
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What is the best
way to cook them?
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[Geoffrey] You can slice them
very thin.
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You can just blow on them
and they'll be cooked.
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I mean it's very...
It's very fast.
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[Nilou] The flavor profile
is almost like a scallop
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-in its sweetness.
-[Geoffrey] Yeah, it is.
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-And it's so... Yeah.
-Scallop meets a calamari.
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You can poach it
for one minute.
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Chill it.
It's still technically raw.
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-Chef Jada.
-[Jada] Oh, hi. How are you?
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-How are you?
-[Cliff] What are you making?
I'm great.
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-How are you?
-[Jada] I'm great.
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I'm excited
about these razor clams.
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Razor clams are one
of those things
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that you don't want
to take away
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from the sweet,
delicate flavor
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that it naturally has.
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What are we making?
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Ceviche.
Razor clam ceviche today.
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I'm gonna poach these razor
clams for just a few minutes.
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For my ceviche
pickling liquid,
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I'm combining jalapenos,
green garlic chives,
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and dandelion green tea.
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[Cliff]
Dandelion sparkling tea,
I personally enjoy
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that bitter nature
of the dandelion root.
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It is actually quite acerbic.
It's quite strong.
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[Geoffrey]
Ceviche is a great idea.
But in this case,
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you get a little like
garlic chive puree...
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-sort of like
combine it all too...
-That's nice. Yeah.
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...like sort of wrap
that razor clam.
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It's beautiful fragrant
mouth-feel of like a little...
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Almost like a pesto,
but not quite.
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Like a leche de tigre would be
great with this too.
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[Geoffrey] Yes.
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[Lei] There's so many ways
to serve razor clams.
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It's really important to
make sure you have even cuts.
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And the best way to do it
is just to keep it simple.
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[Cliff] How you doing, chef?
What are you making?
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[Lei] I wanna do
a razor clam crudo
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with a green apple
and pistachio vinegarette
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with dandelion tea.
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Ugh, who drinks that?
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And that's my base
for my crudo.
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I'm using the pistachio
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for my stuffed crouton roll.
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Pistachio and apple
works pretty well together.
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[Geoffrey] He's smart doing
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a raw preparation,
a raw version.
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Very few ingredients,
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you can actually serve raw
and get away with it.
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I have a Jamaican
curry snapper
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on my food truck
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and so I'm making
razor clam curry
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with pancetta and mushrooms.
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My plan is to take
garlic chives
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and the stuffed croissant,
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blend them together
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and make a herb thickener.
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[Geoffrey] I see mushrooms.
I don't get that.
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Just wanna deep focus
on what's in the basket
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and to make those
elements excel.
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[Bernard] And I grab
some cumin and curry powder
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and then I grab coconut milk
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and I can see it
coming together.
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[Katharine]
At the farm, we have a cafe
and fine dining restaurant.
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We make local... Locally
sourced seasonal ingredients,
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um, a lot
of veggie-centric stuff.
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I make a lot
of tarts at home.
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I like infusing
different doughs
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with different flavors.
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So I use
the pistachio croissant
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as additional flour
in the tart dough.
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Chef Katharine,
what are you making?
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I'm making a tart
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with a little bit of sesame
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and pistachio
in the tart crust.
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I'm going to make a little bit
of a dandelion tea
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and mirin glaze
for the razor clams.
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No one has ever made
a pie tart in 20 minutes.
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You need to do something
clean and simple
in this first round.
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[Geoffrey] Unless you make it
and it works
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00:07:29,667 --> 00:07:32,066
-and then you're a genius.
-[Ted] Yes.
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[Katharine] I have to get
in the oven
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to be able to cook it
in time.
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Less than 15 minutes
on that clock already.
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[Jada]
When people eat ceviche,
they have a toast point
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or a piece of really crusty
crostini bread,
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00:07:43,467 --> 00:07:46,400
so that's how I'm gonna treat
this pistachio pastry.
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Cutting these into perfect
toast points, squares.
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[Geoffrey] I don't like
what I see Jada's doing.
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I don't know where that goes.
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00:07:52,400 --> 00:07:53,867
[Nilou] I think she's got it
on the grill pan,
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00:07:53,867 --> 00:07:55,000
but I worry
that it's gonna burn.
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[Cliff] That's a lot of sugar
in there.
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00:07:56,266 --> 00:07:57,934
[Geoffrey] And butter.
Careful.
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00:08:00,900 --> 00:08:03,467
I'm gonna use
the stuffed croissant
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00:08:03,467 --> 00:08:05,834
to make croutons
to add texture to my dish.
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00:08:06,567 --> 00:08:08,367
I'm looking at my crouton.
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00:08:08,367 --> 00:08:11,000
Some part is burnt,
some are good.
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00:08:11,000 --> 00:08:12,867
I'm gonna scrape out
the burnt pieces.
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00:08:13,767 --> 00:08:15,700
[Bernard]
Using the dandelion tea
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00:08:15,700 --> 00:08:18,567
and more garlic chives.
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00:08:18,567 --> 00:08:22,133
I'm gonna make a citrus salad
to go on top of the curry.
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00:08:26,967 --> 00:08:29,867
[Katharine] I'm excited
about making a nice tidy slaw
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00:08:29,867 --> 00:08:32,667
that can go alongside
with those razor clams
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00:08:32,667 --> 00:08:35,400
with a little
radicchio, apple,
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00:08:35,400 --> 00:08:38,100
some of the dandelion tea.
216
00:08:38,100 --> 00:08:40,600
There are no local
razor clams in Kansas.
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00:08:40,600 --> 00:08:42,867
That sucks for you.
We get them all the time
over here.
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00:08:44,066 --> 00:08:47,000
[Katharine] Razor clams
are not familiar to me.
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00:08:47,000 --> 00:08:49,367
Katharine, she's trying
to get her razor clams out,
220
00:08:49,367 --> 00:08:51,367
ripping them out
instead of using her knife.
221
00:08:51,367 --> 00:08:54,567
And there's only
seven minutes left.
222
00:08:54,567 --> 00:08:56,100
[Geoffrey] The key here
in the first course
223
00:08:56,100 --> 00:08:57,867
is to just to get
to the second course.
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00:08:57,867 --> 00:09:00,166
[Katharine] I have to deal
with these clams. Do I poach?
225
00:09:00,166 --> 00:09:03,266
Do I, you know,
do the ceviche thing?
226
00:09:03,266 --> 00:09:05,500
I'm just gonna go with it.
227
00:09:05,500 --> 00:09:06,934
Maybe it'll be fine.
228
00:09:09,467 --> 00:09:11,967
[clock ticking]
229
00:09:13,066 --> 00:09:14,166
[upbeat music playing]
230
00:09:14,166 --> 00:09:15,300
[Nilou] Five minutes left.
231
00:09:15,300 --> 00:09:17,734
Katharine is trying
to get her razor clams out,
232
00:09:17,734 --> 00:09:20,033
ripping them out
instead of using her knife.
233
00:09:20,033 --> 00:09:21,934
And there's only minutes left.
234
00:09:21,934 --> 00:09:23,033
[Katharine]
It's not going well.
235
00:09:23,033 --> 00:09:24,066
Being from Kansas,
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00:09:24,066 --> 00:09:26,467
razor clams are not
familiar to me.
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00:09:26,467 --> 00:09:29,166
So I chopped them
real quickly.
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00:09:30,667 --> 00:09:33,867
And then start tossing them
in my mirin vinegarette
239
00:09:33,867 --> 00:09:35,667
with the dandelion.
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00:09:35,667 --> 00:09:37,367
Try to make sure
that they touch acid
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00:09:37,367 --> 00:09:38,600
so that I'm not serving them
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00:09:38,600 --> 00:09:40,333
completely raw to the judges.
243
00:09:42,967 --> 00:09:45,400
[Lei] Growing up,
we ate Chinese food.
244
00:09:45,400 --> 00:09:47,567
But my dad started
watching Chopped
245
00:09:47,567 --> 00:09:49,967
and started getting
really creative.
246
00:09:49,967 --> 00:09:51,967
Preparing my garlic chives
and just toss them
247
00:09:51,967 --> 00:09:54,567
with a little salt
and olive oil.
248
00:09:54,567 --> 00:09:56,200
[Geoffrey] Love what Lei's
doing with the garlic chives.
249
00:09:56,200 --> 00:09:57,600
He's grilling
and charring them.
250
00:09:57,600 --> 00:09:59,000
Bring a lot of flavor out.
251
00:10:00,400 --> 00:10:02,734
[Bernard] The last thing
I need to do for my curry
252
00:10:02,734 --> 00:10:04,667
is add in my razor clams.
253
00:10:04,667 --> 00:10:08,100
The earthy mushroom,
the fats pancetta,
254
00:10:08,100 --> 00:10:11,400
and the sweet razor clam
255
00:10:11,400 --> 00:10:13,734
are all going
to dance together.
256
00:10:14,767 --> 00:10:17,166
The ceviche definitely
has right amount of heat,
257
00:10:17,166 --> 00:10:19,033
right amount of acidity.
258
00:10:19,033 --> 00:10:21,066
Stuffed croissant roll
has got pistachio
259
00:10:21,066 --> 00:10:23,467
so I incorporate them
into my ceviche
260
00:10:23,467 --> 00:10:24,467
and adding some texture.
261
00:10:24,467 --> 00:10:26,367
I'm a little worried
turning these over,
262
00:10:26,367 --> 00:10:29,300
seeing that all those sugars
really caramelized.
263
00:10:29,300 --> 00:10:31,567
I'm hoping that
it isn't too caramelized,
264
00:10:31,567 --> 00:10:34,767
but at the end of the day,
I did actually want some char.
265
00:10:34,767 --> 00:10:36,667
[Ted] One minute left
on the clock, chefs.
266
00:10:38,567 --> 00:10:40,000
[Katharine] Oh, dear.
267
00:10:40,000 --> 00:10:42,300
The tart is clearly not done.
268
00:10:42,300 --> 00:10:45,667
We're just gonna do a pan sear
on these individual rounds.
269
00:10:45,667 --> 00:10:47,567
The rounds start
falling apart.
270
00:10:47,567 --> 00:10:49,000
The clock is ticking.
271
00:10:49,000 --> 00:10:50,667
My tart crust
is now a crumble.
272
00:10:50,667 --> 00:10:52,100
-Oh, my gosh.
-This is gonna be something.
273
00:10:52,100 --> 00:10:54,500
Katharine, she has used
that pistachio
274
00:10:54,500 --> 00:10:55,767
in the tart dough.
275
00:10:55,767 --> 00:10:59,266
That 20-minute round
always flies by, chefs.
276
00:10:59,266 --> 00:11:04,300
Ten, nine, eight, seven, six,
277
00:11:04,300 --> 00:11:09,266
five, four, three, two, one.
278
00:11:09,266 --> 00:11:10,567
-[Jada] Finish.
-[Ted] Time's up.
279
00:11:10,567 --> 00:11:13,166
-[applauses]
-Whoo!
280
00:11:15,266 --> 00:11:18,600
[tense music playing]
281
00:11:18,600 --> 00:11:21,033
[Katharine] I have a tart
crust turned crumble.
282
00:11:21,033 --> 00:11:22,667
You know,
you think through everything
283
00:11:22,667 --> 00:11:24,934
after the fact
and here we are.
284
00:11:28,834 --> 00:11:29,967
[Lei] My crudo.
285
00:11:29,967 --> 00:11:32,967
It's well balanced,
it's fresh, it's vibrant.
286
00:11:32,967 --> 00:11:34,533
I got all the components on.
287
00:11:36,166 --> 00:11:38,066
I don't think there was
anything hard about this.
288
00:11:40,667 --> 00:11:43,467
Chefs, we've just
tested your culinary wits
289
00:11:43,467 --> 00:11:47,100
with an appetizer basket
of stuffed croissant rolls,
290
00:11:47,100 --> 00:11:50,467
garlic chives,
dandelion sparkling tea,
291
00:11:50,467 --> 00:11:52,266
and razor clams.
292
00:11:52,266 --> 00:11:53,400
Chef Bernard,
we'll start with you.
293
00:11:53,400 --> 00:11:54,500
What have you made for us?
294
00:11:54,500 --> 00:11:58,567
I've made a razor clam curry
295
00:11:58,567 --> 00:12:01,300
with citrus salad on top,
296
00:12:01,300 --> 00:12:04,967
made with the dandelion tea
and garlic chives.
297
00:12:04,967 --> 00:12:07,200
[Ted] So, what sparked
your love for cooking?
298
00:12:07,200 --> 00:12:09,200
[Bernard] My mom.
My mom taught me everything
299
00:12:09,200 --> 00:12:11,166
and then she became bedridden
300
00:12:11,166 --> 00:12:12,567
and I had to cook
for the family.
301
00:12:12,567 --> 00:12:14,500
And so once I started cooking,
302
00:12:14,500 --> 00:12:16,767
it was...
It was no looking back.
303
00:12:16,767 --> 00:12:19,033
She passed in 2004
304
00:12:19,033 --> 00:12:22,333
and so I dedicate
this whole day to honor her.
305
00:12:23,767 --> 00:12:27,033
Your curry is really like
a master class in curry.
306
00:12:27,567 --> 00:12:29,066
Incredible flavor.
307
00:12:29,066 --> 00:12:32,667
It is really soulful
and hearty.
308
00:12:32,667 --> 00:12:34,567
I love curry.
It's actually like a...
309
00:12:34,567 --> 00:12:36,266
wearing a mink, a mink coat.
310
00:12:36,266 --> 00:12:38,266
-Or a corduroy suit.
-Or a corduroy suit.
311
00:12:38,266 --> 00:12:40,467
[laughter]
312
00:12:40,467 --> 00:12:42,000
Whatever you put over it,
it feels great
313
00:12:42,000 --> 00:12:43,266
and that's why
a curry's so smart.
314
00:12:43,266 --> 00:12:45,567
Put rice in it,
potatoes is great.
315
00:12:45,567 --> 00:12:48,867
[Cliff] The clams in my bowl
are cooked very, very well.
316
00:12:48,867 --> 00:12:51,367
Unfortunately,
they're still left whole,
317
00:12:51,367 --> 00:12:53,934
so eating especially out
of this vessel,
318
00:12:53,934 --> 00:12:55,900
it's not... It's not working.
319
00:12:56,667 --> 00:12:58,100
And, you know,
while the clams are good,
320
00:12:58,100 --> 00:13:00,300
you see those things
a little, like,
321
00:13:00,300 --> 00:13:02,634
-it's like a bad toenail.
-Got you.
322
00:13:04,734 --> 00:13:05,767
Next up, Chef Lei.
323
00:13:05,767 --> 00:13:07,100
This is an Asian inspired
324
00:13:07,100 --> 00:13:08,834
razor clam ceviche.
325
00:13:09,667 --> 00:13:11,400
Grilled garlic chives,
326
00:13:11,400 --> 00:13:13,867
and then just
topped off croutons.
327
00:13:13,867 --> 00:13:15,200
What got you started
in the kitchen?
328
00:13:15,200 --> 00:13:16,367
My dad.
329
00:13:16,367 --> 00:13:17,834
You know, when we first
moved to America,
330
00:13:17,834 --> 00:13:19,100
he worked in the restaurant.
331
00:13:19,100 --> 00:13:21,400
He finally worked his way up
to a sous chef
332
00:13:21,400 --> 00:13:24,533
and I was so proud of him and
I always wanted to be a chef.
333
00:13:25,667 --> 00:13:27,767
I like the cooking
of the razor clams
334
00:13:27,767 --> 00:13:30,834
and for the most part,
the cuts in the razor clam
335
00:13:30,834 --> 00:13:32,867
are even, on a bias.
336
00:13:32,867 --> 00:13:34,033
And the crouton
is a great idea,
337
00:13:34,033 --> 00:13:35,233
but like
half of mine are burnt.
338
00:13:36,266 --> 00:13:38,100
The actual broth here is good.
339
00:13:38,100 --> 00:13:39,467
But I'm looking for chili.
340
00:13:39,467 --> 00:13:41,200
I was looking
for a Thai chili.
341
00:13:41,200 --> 00:13:42,600
If you put crushed red pepper
342
00:13:42,600 --> 00:13:43,734
-in the base of this...
-Yeah.
343
00:13:43,734 --> 00:13:44,867
...it would've given that
heat to it.
344
00:13:44,867 --> 00:13:47,500
-[Lei] Yes.
-It's a good dish
345
00:13:47,500 --> 00:13:49,567
that could be really
freaking great.
346
00:13:49,567 --> 00:13:52,066
There's something about
the way that you wilted
347
00:13:52,066 --> 00:13:55,266
those garlic chives that
actually takes away from them,
348
00:13:55,266 --> 00:13:57,100
even though they do need
some mellowing.
349
00:13:57,100 --> 00:14:00,066
There was a bite that
I got of razor clam
350
00:14:00,066 --> 00:14:03,834
and apple and it was
really perfection.
351
00:14:03,834 --> 00:14:06,367
Your knife cuts
are worth applauding.
352
00:14:06,367 --> 00:14:08,066
-Great job on that.
-Thank you.
353
00:14:08,066 --> 00:14:09,367
Next up, Chef Jada.
354
00:14:09,367 --> 00:14:12,834
I've made a razor clam
ceviche,
355
00:14:12,834 --> 00:14:15,834
lightly poached, and then
tossed in lime juice,
356
00:14:15,834 --> 00:14:19,100
a little bit of that tea,
chopped garlic chives,
357
00:14:19,100 --> 00:14:20,734
and then a little
olive oil to finish.
358
00:14:20,734 --> 00:14:21,967
How long have you been a chef?
359
00:14:21,967 --> 00:14:24,266
I started cooking at a French
fine dining restaurant
360
00:14:24,266 --> 00:14:26,867
as soon as
I could get a job at 16.
361
00:14:26,867 --> 00:14:29,867
-Fantastic.
-This dish is a beautiful
362
00:14:29,867 --> 00:14:31,133
presentation of razor clam.
363
00:14:32,000 --> 00:14:34,166
Razor clam was well poached.
364
00:14:34,166 --> 00:14:36,367
I think your garlic chives
are well represented
365
00:14:36,367 --> 00:14:38,934
as is your sparkling
dandelion tea.
366
00:14:38,934 --> 00:14:42,266
I just think mesclun
greens diminish
367
00:14:42,266 --> 00:14:43,467
the level of your cooking.
368
00:14:43,467 --> 00:14:44,867
They get soggy.
369
00:14:44,867 --> 00:14:46,500
They're just kind
of like a tough product.
370
00:14:46,500 --> 00:14:48,600
[Cliff] The amount
of brightness is fantastic.
371
00:14:48,600 --> 00:14:50,166
The clams are cooked well,
372
00:14:50,166 --> 00:14:52,667
but they're not cooked
perfectly.
373
00:14:53,767 --> 00:14:56,266
A little bit over.
374
00:14:56,266 --> 00:14:58,200
-Thank you.
-[Geoffrey] It's a pretty dish
375
00:14:58,200 --> 00:15:00,567
with the exception
of the sombrero.
376
00:15:01,867 --> 00:15:03,567
-I don't think
it belongs with ceviche.
-[Jada] Okay.
377
00:15:03,567 --> 00:15:04,934
[Geoffrey] And it sort of like
spoils the party.
378
00:15:04,934 --> 00:15:06,367
-Okay. Thank you.
-[Geoffrey] But good flavors.
379
00:15:06,367 --> 00:15:08,367
Chef, if you go all the way
in this competition,
380
00:15:08,367 --> 00:15:09,867
you get a prize of 10K.
381
00:15:09,867 --> 00:15:11,667
Is there any thoughts
on what you might do with it?
382
00:15:11,667 --> 00:15:13,867
[Jada] I've always wanted
to relocate to New York City
383
00:15:13,867 --> 00:15:17,066
or to DC,
and just broaden my horizons.
384
00:15:17,066 --> 00:15:20,100
[Ted] Chef Jada, thank you.
Finally, Chef Katharine.
385
00:15:20,100 --> 00:15:23,734
You have before you
a deconstructed pistachio
386
00:15:23,734 --> 00:15:26,200
and sesame tartlet
with a little slaw
387
00:15:26,200 --> 00:15:30,233
of green apple radicchio
and the razor clams.
388
00:15:33,500 --> 00:15:35,100
[Geoffrey]
You have a good idea.
389
00:15:35,100 --> 00:15:36,867
Apples, good idea.
Radicchio, good idea.
390
00:15:36,867 --> 00:15:39,400
So you have sweet, bitter,
you have garlic chive.
391
00:15:39,400 --> 00:15:42,567
And I like the cooking
of the razor clam.
392
00:15:42,567 --> 00:15:45,500
I like the fact that you used
a bright amount of acid.
393
00:15:45,500 --> 00:15:46,867
It's kind of nice
because it...
394
00:15:46,867 --> 00:15:48,567
It's a little bit
of a refresher
395
00:15:48,567 --> 00:15:50,266
for your... for your palate.
396
00:15:50,266 --> 00:15:52,266
I think your garlic chives
are well represented.
397
00:15:52,266 --> 00:15:53,467
Great job on that.
398
00:15:54,467 --> 00:15:56,467
It is a very good effort.
399
00:15:56,467 --> 00:15:58,200
Watch your timing.
400
00:15:58,200 --> 00:15:59,300
That's how you're gonna
make it to the end.
401
00:15:59,300 --> 00:16:01,166
-Absolutely.
-No one has ever made
402
00:16:01,166 --> 00:16:04,266
a pie tart in 20 minutes ever.
403
00:16:04,266 --> 00:16:06,400
I applaud you
for trying to make a tart.
404
00:16:06,400 --> 00:16:07,967
Are there any ingredients
from the basket
405
00:16:07,967 --> 00:16:09,500
in this raw dough here?
406
00:16:09,500 --> 00:16:13,467
Yes, it has, um,
the pistachio croissant.
407
00:16:13,467 --> 00:16:16,300
-[Geoffrey] Okay.
-Um, and then a little bit
408
00:16:16,300 --> 00:16:17,734
of the dandelion tea
is in there.
409
00:16:18,967 --> 00:16:21,634
Okay. There are no free passes
in this game.
410
00:16:23,767 --> 00:16:25,634
First elimination
is coming up.
411
00:16:26,567 --> 00:16:28,266
[Katharine] I would love
to cook another round.
412
00:16:28,266 --> 00:16:29,567
I learned a lot.
413
00:16:29,567 --> 00:16:31,166
I have to stay
in my wheelhouse
414
00:16:31,166 --> 00:16:33,266
if I'm making an appetizer
in 20 minutes.
415
00:16:33,266 --> 00:16:35,767
[Bernard] I want to get onto
the next round
416
00:16:35,767 --> 00:16:39,166
and I wanna prove my mistakes
were just flukes.
417
00:16:39,166 --> 00:16:41,834
[intense music playing]
418
00:16:49,166 --> 00:16:51,233
[clock ticking]
419
00:16:54,166 --> 00:16:57,166
[Ted] One chef's appetizer
didn't make the cut.
420
00:16:57,166 --> 00:16:59,734
Whose dish is on
the chopping block?
421
00:16:59,734 --> 00:17:02,834
[suspenseful music playing]
422
00:17:13,033 --> 00:17:15,200
[Ted] Chef Katharine,
you've been chopped.
423
00:17:15,200 --> 00:17:17,100
-Judges?
-Thank you.
424
00:17:17,100 --> 00:17:20,266
Chef Katharine, you took
a risk that didn't pay off.
425
00:17:20,266 --> 00:17:21,767
You used that
stuffed croissant
426
00:17:21,767 --> 00:17:24,367
and tried to create
a pie crust in 20 minutes.
427
00:17:24,367 --> 00:17:25,567
And so we had to chop you.
428
00:17:25,567 --> 00:17:27,200
Thank you so much
for the opportunity.
429
00:17:27,200 --> 00:17:29,734
I really appreciate it.
Thank you.
430
00:17:29,734 --> 00:17:32,400
It's really important to
stretch yourself far enough.
431
00:17:32,400 --> 00:17:34,500
Ultimately,
it makes us good at what we do
432
00:17:34,500 --> 00:17:38,233
if we're willing to deal
with it in a gracious way.
433
00:17:42,600 --> 00:17:45,400
[Ted] Chef Bernard, Chef Lei,
434
00:17:45,400 --> 00:17:48,266
Chef Jada,
Chopped is exhausting.
435
00:17:48,266 --> 00:17:51,266
Are you reset
and refocused for round two?
436
00:17:51,266 --> 00:17:52,867
-Yeah, let's do this.
-Oh, yeah, right away.
437
00:17:52,867 --> 00:17:54,667
Let's go. Come on.
Piece of cake.
438
00:17:54,667 --> 00:17:56,166
Hmm. Excellent.
439
00:17:56,166 --> 00:17:57,800
Fresh set of ingredients.
440
00:18:03,033 --> 00:18:04,900
Please open your entree
baskets.
441
00:18:07,200 --> 00:18:10,166
-What?
-[Ted] A taco salad.
442
00:18:11,200 --> 00:18:12,600
[Lei] Taco salad.
443
00:18:12,600 --> 00:18:14,367
It's great
during a football game,
444
00:18:14,367 --> 00:18:15,934
but I don't know about this.
445
00:18:16,867 --> 00:18:18,266
[Ted] Caperberries.
446
00:18:19,834 --> 00:18:21,467
Denver steaks.
447
00:18:22,166 --> 00:18:23,967
[Ted] Denver steaks.
448
00:18:23,967 --> 00:18:26,667
[Bernard] A Denver steak
is similar to a rib eye.
449
00:18:26,667 --> 00:18:28,667
If treated correctly, it...
450
00:18:28,667 --> 00:18:30,233
it'll melt in your mouth.
451
00:18:31,467 --> 00:18:33,100
Rice pudding?
452
00:18:33,100 --> 00:18:35,400
[Ted] And rice pudding.
453
00:18:35,400 --> 00:18:37,433
Thirty minutes
to hammer out main dishes.
454
00:18:41,000 --> 00:18:42,333
Time starts now.
455
00:18:45,000 --> 00:18:47,266
Judges, rice pudding,
yay or nay?
456
00:18:47,266 --> 00:18:48,634
Yay. Absolute yay.
457
00:18:49,166 --> 00:18:50,734
I love rice pudding.
458
00:18:50,734 --> 00:18:53,000
It's everything about
my childhood.
459
00:18:53,000 --> 00:18:55,166
My mother let me get it
every single time
460
00:18:55,166 --> 00:18:58,667
and I would one by one
completely demolish
461
00:18:58,667 --> 00:19:00,100
six rice pudding.
462
00:19:00,100 --> 00:19:01,667
Let's look
at our context here.
463
00:19:01,667 --> 00:19:04,300
This is rice pudding
in an entree basket.
464
00:19:04,300 --> 00:19:07,266
I'm hoping maybe
like a cream spinach
465
00:19:07,266 --> 00:19:08,667
using some of the custard.
466
00:19:08,667 --> 00:19:09,734
[Geoffrey]
It's a terrific opportunity
467
00:19:09,734 --> 00:19:11,033
to really showcase the steak.
468
00:19:11,033 --> 00:19:13,667
I think polenta is going
down now on Jada's station,
469
00:19:13,667 --> 00:19:16,100
but I would make a green
peppercorn sauce
470
00:19:16,100 --> 00:19:17,400
and put that rice pudding
in like cream.
471
00:19:17,400 --> 00:19:19,100
-That's... That is a...
-Mmm-hmm.
472
00:19:19,100 --> 00:19:21,367
-That's genius.
-Bernard, what are we eating?
473
00:19:21,367 --> 00:19:23,767
[Bernard] I'm thinking about
taking this rice pudding
474
00:19:23,767 --> 00:19:25,667
and turning it into a risotto.
475
00:19:25,667 --> 00:19:28,033
Wow. What are you gonna do
with the steak?
476
00:19:28,033 --> 00:19:29,367
You gonna make that into veal?
477
00:19:29,367 --> 00:19:31,600
-I could do that.
-You can?
478
00:19:31,600 --> 00:19:33,867
If Bernard got the risotto
started right away,
479
00:19:33,867 --> 00:19:35,000
he stands a chance.
480
00:19:36,867 --> 00:19:40,767
Compared to round one,
I'm feeling less pressure.
481
00:19:40,767 --> 00:19:43,600
Typical cook time for risotto
is 18 minutes.
482
00:19:43,600 --> 00:19:47,467
I'm very happy
with the plan that I have.
483
00:19:47,467 --> 00:19:49,834
I'm making grilled
Denver steak,
484
00:19:49,834 --> 00:19:51,934
caperberry risotto,
485
00:19:51,934 --> 00:19:54,467
and then I'm adding
in chicken stock.
486
00:19:57,600 --> 00:20:00,166
[Nilou] Don't forget
about the taco salad.
487
00:20:00,166 --> 00:20:03,100
It's a meal in and of itself.
488
00:20:03,100 --> 00:20:05,033
You've got ground beef,
you've got tomatoes,
489
00:20:05,033 --> 00:20:08,734
tortillas in there,
cheddar cheese, black olives.
490
00:20:08,734 --> 00:20:10,300
You can really just pick
and choose what you want
out of it.
491
00:20:10,300 --> 00:20:11,467
-Of course, use what you want.
-[Nilou] Correct.
492
00:20:11,467 --> 00:20:13,867
I would just
extract the olives.
493
00:20:13,867 --> 00:20:15,300
That's all I'm thinking
about is just get
494
00:20:15,300 --> 00:20:16,367
the olives out
and get rid of the rest.
495
00:20:16,367 --> 00:20:18,166
-[Geoffrey] Yup.
-[Nilou] Use the caperberries
496
00:20:18,166 --> 00:20:20,033
and the olives and then
make a sauce out of that,
497
00:20:20,033 --> 00:20:22,367
like almost like a gremolata
kind of vibe.
498
00:20:22,367 --> 00:20:23,600
[Jada] I see many different
499
00:20:23,600 --> 00:20:25,567
cheese components
on this taco salad.
500
00:20:25,567 --> 00:20:27,367
That's gonna be really easy
to transform
501
00:20:27,367 --> 00:20:28,900
into something really cheesy.
502
00:20:30,166 --> 00:20:33,100
For my entree, I'm making
a seared Denver steak
503
00:20:33,100 --> 00:20:36,567
with cheesy polenta,
taking the cheddar cheese
504
00:20:36,567 --> 00:20:39,767
as well as that rice pudding
and blitzing it in
the blender,
505
00:20:39,767 --> 00:20:42,166
this like really
cheesy cream.
506
00:20:44,367 --> 00:20:46,834
[Cliff] Chef Jada, how's your
polenta coming along?
507
00:20:46,834 --> 00:20:49,200
[Jada]
It's a challenge trying to get
it to that right consistency.
508
00:20:49,200 --> 00:20:51,367
I like to absorb
a lot of the cream.
509
00:20:51,367 --> 00:20:54,100
Polenta and rice
are things that can go
510
00:20:54,100 --> 00:20:56,000
really easily badly.
511
00:20:56,000 --> 00:20:57,233
They definitely can.
512
00:21:01,100 --> 00:21:02,600
[Lei] I automatically know
I'm gonna go
513
00:21:02,600 --> 00:21:05,467
in this curry direction
because something familiar.
514
00:21:05,467 --> 00:21:07,266
I'm always making it at home
515
00:21:07,266 --> 00:21:10,967
and my kids ask for it,
my wife asks for it.
516
00:21:10,967 --> 00:21:13,867
Lei, what do you have for us
for an entree?
517
00:21:13,867 --> 00:21:17,100
[Lei] I got some grilled steak
with some curry sauce,
518
00:21:17,100 --> 00:21:18,600
some lemongrass rice.
519
00:21:18,600 --> 00:21:20,567
I start my rice
on the stove top,
520
00:21:20,567 --> 00:21:22,166
bring it to a boil,
cover it with a lid
521
00:21:22,166 --> 00:21:24,100
and then put it in the oven.
522
00:21:25,500 --> 00:21:27,400
Nobody wants burnt rice.
523
00:21:27,400 --> 00:21:29,200
The most important thing
with Denver steak
524
00:21:29,200 --> 00:21:31,467
is you don't wanna
overcook it
525
00:21:31,467 --> 00:21:33,867
and you wanna cut it
against the grain.
526
00:21:33,867 --> 00:21:35,467
And I'm gonna grill it
just to add
527
00:21:35,467 --> 00:21:37,133
that nice char flavor to it.
528
00:21:41,867 --> 00:21:43,734
Less than 20 minutes
to go, chefs.
529
00:21:48,166 --> 00:21:49,400
[Bernard]
With my Denver steaks,
530
00:21:49,400 --> 00:21:53,767
a hard grill mark on them
is essential.
531
00:21:53,767 --> 00:21:55,667
Encapsulates the outside
532
00:21:55,667 --> 00:21:59,166
and the inside
will remain juicy.
533
00:21:59,166 --> 00:22:01,767
Green seasoning is used
all over the Caribbean.
534
00:22:01,767 --> 00:22:04,567
It's similar to salsa verde
535
00:22:04,567 --> 00:22:06,567
or, uh, chimichurri.
536
00:22:06,567 --> 00:22:08,266
I'm gonna use
the caperberries
537
00:22:08,266 --> 00:22:09,967
in my green seasoning.
538
00:22:09,967 --> 00:22:11,600
[Geoffrey]
I love these caperberries,
539
00:22:11,600 --> 00:22:13,967
like a mini
pickled watermelon.
540
00:22:13,967 --> 00:22:14,967
It's just so good.
541
00:22:14,967 --> 00:22:16,100
It's like a little
sour vinaigrette
542
00:22:16,100 --> 00:22:17,266
-with your martini.
-[Nilou] Yeah.
543
00:22:17,266 --> 00:22:19,433
And they really wake up
a dish.
544
00:22:22,367 --> 00:22:23,667
[Geoffrey] I love
what Jada's doing.
545
00:22:23,667 --> 00:22:25,166
She's making like medallions.
546
00:22:25,166 --> 00:22:27,166
It's good
because she can sear them
547
00:22:27,166 --> 00:22:30,567
on all four or five sides,
get a lot of flavor.
548
00:22:30,567 --> 00:22:33,400
[Jada] I take apart my garlic
from the bowl and crush it.
549
00:22:33,400 --> 00:22:36,266
I also add some rosemary
so it gets nice and crispy,
550
00:22:36,266 --> 00:22:37,467
and you also get
that herbaceous note
551
00:22:37,467 --> 00:22:39,367
within the steak.
552
00:22:39,367 --> 00:22:41,300
[Bernard] I'm gonna use
the olives and tomato
553
00:22:41,300 --> 00:22:44,934
from my taco salad
in the risotto.
554
00:22:44,934 --> 00:22:47,467
The caperberries,
I slice them in half
555
00:22:47,467 --> 00:22:48,967
and toss those in.
556
00:22:48,967 --> 00:22:50,367
How's your risotto
coming along?
557
00:22:50,367 --> 00:22:52,066
[Bernard]
It's coming pretty good.
558
00:22:52,066 --> 00:22:53,066
[Cliff] What part
of the rice pudding
559
00:22:53,066 --> 00:22:54,934
have you used
in the risotto itself?
560
00:22:54,934 --> 00:22:55,967
All of the rice pudding.
561
00:22:55,967 --> 00:22:58,400
[Cliff] All of it.
So now you're scaring me.
562
00:22:58,400 --> 00:23:00,266
When you make risotto
and you call it risotto,
563
00:23:00,266 --> 00:23:01,400
it better be risotto.
564
00:23:01,400 --> 00:23:04,300
Making it with cooked rice
is not risotto.
565
00:23:04,300 --> 00:23:05,867
[Nilou] What can happen
in this kitchen
566
00:23:05,867 --> 00:23:06,867
is the chefs feel like
567
00:23:06,867 --> 00:23:08,066
they have to use
every element
568
00:23:08,066 --> 00:23:09,266
of a basket ingredient.
569
00:23:09,266 --> 00:23:10,934
-And they do not.
-[Ted] No.
570
00:23:10,934 --> 00:23:12,734
-Do not.
-They should not do that.
571
00:23:15,867 --> 00:23:17,467
Chef Lei,
how's your dish coming along?
572
00:23:17,467 --> 00:23:18,734
[Lei] So great.
573
00:23:18,734 --> 00:23:20,600
I'm here.
I'm hanging out with you guys.
574
00:23:20,600 --> 00:23:22,867
I'm cooking with my friends.
575
00:23:22,867 --> 00:23:25,567
I decided to use every part
of this taco salad
576
00:23:25,567 --> 00:23:27,300
in my curry
577
00:23:27,300 --> 00:23:29,834
because I think
it's gonna come out amazing.
578
00:23:29,834 --> 00:23:33,000
I'm adding the rice pudding
to kind of create starchiness
579
00:23:33,000 --> 00:23:35,500
and bring out
some sweetness to it.
580
00:23:35,500 --> 00:23:37,567
I add the caperberries last
581
00:23:37,567 --> 00:23:40,166
because when you cook them,
it loses its flavor.
582
00:23:41,867 --> 00:23:43,367
Five minutes to go, chefs.
583
00:23:48,567 --> 00:23:51,100
[Jada] I really love
the flavor of caperberries,
584
00:23:51,100 --> 00:23:55,600
so I cut them into slices
and throw them in the fryer.
585
00:23:55,600 --> 00:23:57,734
And I go to cut open
one of my steaks,
586
00:23:57,734 --> 00:24:01,200
they are definitely
a little undercooked.
587
00:24:01,200 --> 00:24:03,100
So last minute
I grabbed a skillet,
588
00:24:03,100 --> 00:24:05,100
turned it on as high
as it can possibly go
589
00:24:05,100 --> 00:24:06,967
and throw my steaks in there.
590
00:24:06,967 --> 00:24:09,166
It will come up to temp
while I plate everything else.
591
00:24:09,166 --> 00:24:11,000
Chef Jada is unhappy
592
00:24:11,000 --> 00:24:12,767
with the way
her steaks are cooked.
593
00:24:12,767 --> 00:24:14,967
She doesn't seem
like she is in a good place.
594
00:24:14,967 --> 00:24:16,100
[Ted] Guys, you got to plate.
595
00:24:16,100 --> 00:24:17,033
-Less than a minute.
-Come on.
596
00:24:17,033 --> 00:24:19,000
Here we go, chefs. Come on.
597
00:24:19,000 --> 00:24:20,567
Chef Bernard, you can do it.
598
00:24:20,567 --> 00:24:22,967
All right, chefs,
get it together
599
00:24:22,967 --> 00:24:25,367
in ten, nine,
600
00:24:25,367 --> 00:24:28,667
eight, seven, six,
601
00:24:28,667 --> 00:24:31,667
five, four, three,
602
00:24:31,667 --> 00:24:34,266
-two, one.
-[Nilou] Come on.
603
00:24:34,266 --> 00:24:36,767
-Time's up.
-[Nilou] Okay, chefs.
604
00:24:36,767 --> 00:24:38,100
[applause]
605
00:24:38,100 --> 00:24:39,767
[Jada] My steaks
were a little under,
606
00:24:39,767 --> 00:24:40,767
so I put them in the pan
607
00:24:40,767 --> 00:24:43,667
to help them cook
a little bit longer.
608
00:24:43,667 --> 00:24:45,400
There might be
some technical errors,
609
00:24:45,400 --> 00:24:47,133
but overall I'm really happy
about what I put up.
610
00:24:53,033 --> 00:24:55,467
I'm most worried
about my steaks.
611
00:24:56,367 --> 00:24:57,867
Felt like there wasn't
enough time,
612
00:24:57,867 --> 00:25:00,100
or I could've dropped them
on earlier.
613
00:25:00,100 --> 00:25:03,233
[tense music playing]
614
00:25:05,500 --> 00:25:07,634
[clock ticking]
615
00:25:11,133 --> 00:25:13,266
Chefs, you opened up
the entree basket
616
00:25:13,266 --> 00:25:16,066
and unpacked a taco salad,
617
00:25:16,066 --> 00:25:17,867
caperberries,
618
00:25:17,867 --> 00:25:19,367
Denver steaks
619
00:25:19,367 --> 00:25:21,734
and rice pudding.
620
00:25:21,734 --> 00:25:23,467
Chef Jada, please tell us
about your main course.
621
00:25:23,467 --> 00:25:27,467
I prepared,
um, a seared Denver steak.
622
00:25:27,467 --> 00:25:29,266
On the bottom
we have a creamy,
623
00:25:29,266 --> 00:25:31,133
cheesy cheddar polenta
624
00:25:31,133 --> 00:25:33,767
that's gonna be accompanied
with a veal demi sauce
625
00:25:33,767 --> 00:25:35,967
that's got fried caperberries
in there.
626
00:25:35,967 --> 00:25:37,367
[Ted] Chef,
what would it mean to you
627
00:25:37,367 --> 00:25:38,400
to win this competition?
628
00:25:38,400 --> 00:25:40,000
[Jada] Sometimes people
underestimate me
629
00:25:40,000 --> 00:25:42,266
because of my age, my size,
what have you,
630
00:25:42,266 --> 00:25:43,734
so this would kind of help
631
00:25:43,734 --> 00:25:45,567
to prove and reinforce
along with everything else
632
00:25:45,567 --> 00:25:48,433
that I've done that,
uh, I can definitely do this.
633
00:25:51,000 --> 00:25:55,367
Chef Jada, this is a very
beautifully presented dish.
634
00:25:55,367 --> 00:25:58,166
I love how many elements
of the taco salad
635
00:25:58,166 --> 00:25:59,500
you used in it.
636
00:25:59,500 --> 00:26:00,734
The way you used
the rice pudding
637
00:26:00,734 --> 00:26:01,867
was very smart.
638
00:26:01,867 --> 00:26:03,266
The highlight for me
is the way
639
00:26:03,266 --> 00:26:04,567
you treated the caperberries.
640
00:26:04,567 --> 00:26:05,767
The fact that you fried them,
641
00:26:05,767 --> 00:26:08,266
it gives you
these great pops of acid.
642
00:26:08,266 --> 00:26:09,734
I would've wanted even more
of them,
643
00:26:09,734 --> 00:26:10,834
-but I'm kind of...
-Right.
644
00:26:10,834 --> 00:26:12,166
...a little bit
of a pickle junkie.
645
00:26:12,166 --> 00:26:13,867
Yeah, me too.
646
00:26:13,867 --> 00:26:16,500
When making polenta,
you wanna rein it in.
647
00:26:16,500 --> 00:26:17,667
Okay.
648
00:26:17,667 --> 00:26:18,500
[Cliff] Without doing that,
649
00:26:18,500 --> 00:26:20,066
you're gonna get
large clumps...
650
00:26:20,066 --> 00:26:21,367
-Okay.
-[Cliff] ...like this
651
00:26:21,367 --> 00:26:24,033
-throughout the entire dish.
-Okay.
652
00:26:24,033 --> 00:26:26,834
[Cliff] The Denver steak
is seasoned very, very well.
653
00:26:26,834 --> 00:26:28,667
-[Jada] Thank you.
-It is a little bit under.
654
00:26:28,667 --> 00:26:29,767
Okay.
655
00:26:29,767 --> 00:26:31,033
[Geoffrey] Yeah,
it's a little under,
it's a rare.
656
00:26:31,033 --> 00:26:32,300
It doesn't bother me
because it...
657
00:26:32,300 --> 00:26:35,000
It's a very toothsome steak
and so I enjoy it.
658
00:26:35,000 --> 00:26:36,066
-Got it.
-About the polenta,
659
00:26:36,066 --> 00:26:38,467
given what you put in there,
it actually is good.
660
00:26:38,467 --> 00:26:40,567
All in all,
some very good cooking here.
661
00:26:40,567 --> 00:26:41,500
[Jada] Thank you.
I appreciate it.
662
00:26:41,500 --> 00:26:43,066
-You're welcome.
-Next, Chef Lei.
663
00:26:43,066 --> 00:26:47,233
It's a Thai curry
inspired grilled beef.
664
00:26:48,033 --> 00:26:49,500
[Ted] Any thoughts
on what you would do
665
00:26:49,500 --> 00:26:51,400
with the $10,000
if and when you won it?
666
00:26:51,400 --> 00:26:54,100
Take my wife on our honeymoon,
that I've been promising.
667
00:26:54,100 --> 00:26:55,266
Ah.
668
00:26:55,266 --> 00:26:56,934
How did you use
the taco salad?
669
00:26:56,934 --> 00:26:58,734
The taco salad
was in the curry.
670
00:26:58,734 --> 00:27:00,166
-The whole thing? So you're...
-[Lei] The whole thing.
671
00:27:00,166 --> 00:27:01,600
...including the lettuce,
all of it?
672
00:27:01,600 --> 00:27:02,934
-[Lei] Everything.
-[Cliff scoffs]
673
00:27:02,934 --> 00:27:04,600
[Nilou] Man...
674
00:27:04,600 --> 00:27:06,033
Throwing
an entire taco salad...
675
00:27:06,033 --> 00:27:07,467
-Yeah.
-...into a... Into a curry
676
00:27:07,467 --> 00:27:08,600
could be considered a cop out,
677
00:27:08,600 --> 00:27:11,367
but I think it was really
the best move
678
00:27:11,367 --> 00:27:13,734
you could have possibly made.
679
00:27:14,467 --> 00:27:16,934
Where's the rice pudding?
680
00:27:16,934 --> 00:27:18,734
The rice pudding
is in the curry.
681
00:27:18,734 --> 00:27:20,400
It's part of the thickener.
682
00:27:20,400 --> 00:27:21,567
Okay.
683
00:27:21,567 --> 00:27:23,834
[Lei] And that helps like add
a little sweetness to it.
684
00:27:25,567 --> 00:27:28,200
[Cliff]
It's incredibly flavorful.
685
00:27:28,200 --> 00:27:30,133
The beef
is slightly overcooked,
686
00:27:30,133 --> 00:27:32,567
but saved by this curry.
687
00:27:32,567 --> 00:27:34,467
Yeah.
688
00:27:34,467 --> 00:27:36,066
The notes
of the caperberry in there,
689
00:27:36,066 --> 00:27:37,400
so I'm really pleased
about that.
690
00:27:37,400 --> 00:27:38,467
-Good job, man. Really...
-Thank you.
691
00:27:38,467 --> 00:27:39,367
...really good job.
692
00:27:39,367 --> 00:27:41,600
Chef Lei,
this is absolutely delicious.
693
00:27:41,600 --> 00:27:43,667
Thank you.
694
00:27:43,667 --> 00:27:45,567
[Nilou] A surprisingly
phenomenal dish
695
00:27:45,567 --> 00:27:46,734
considering what
you were working with.
696
00:27:46,734 --> 00:27:47,767
Yeah. Thank you.
697
00:27:47,767 --> 00:27:50,266
For once, it's a cooked rice
that's properly
698
00:27:50,266 --> 00:27:52,834
and plus it's really nicely
flavored with lemongrass.
699
00:27:52,834 --> 00:27:54,133
It is bold to cook
two ingredients
700
00:27:54,133 --> 00:27:56,133
that are not
in the basket really well.
701
00:27:56,133 --> 00:27:58,333
-Really good cooking.
-Thank you.
702
00:27:58,734 --> 00:27:59,834
Finally, Chef Bernard.
703
00:27:59,834 --> 00:28:02,300
I did for you
a grilled Denver steak
704
00:28:02,300 --> 00:28:05,433
with a caperberry risotto.
705
00:28:06,867 --> 00:28:09,266
[Geoffrey]
Bernard, let's talk.
706
00:28:09,266 --> 00:28:11,166
You know how to cook steak?
Check.
707
00:28:11,166 --> 00:28:12,934
You know how to season?
Check. Perfectly.
708
00:28:12,934 --> 00:28:14,000
I love that sauce.
709
00:28:14,000 --> 00:28:15,133
There's so much garlic in it.
710
00:28:15,133 --> 00:28:17,467
And I love the idea
of doing a risotto,
711
00:28:17,467 --> 00:28:19,967
but it has
to be cooked through.
712
00:28:19,967 --> 00:28:22,266
And this is a bit too raw.
713
00:28:22,266 --> 00:28:24,467
[Cliff] This half of
the plate is stellar.
714
00:28:24,467 --> 00:28:26,767
It's stellar. The risotto's
the problem, man.
715
00:28:26,767 --> 00:28:29,266
It's unfortunately
undercooked.
716
00:28:30,166 --> 00:28:31,934
[Nilou] I love the fact
that you used
717
00:28:31,934 --> 00:28:34,567
the caperberries
in the sauce that you made.
718
00:28:34,567 --> 00:28:36,767
It feels like
the escargot butter,
719
00:28:36,767 --> 00:28:38,967
you know, with all
that intensity of flavor.
720
00:28:38,967 --> 00:28:41,500
Sauce is bangin'.
It really is.
721
00:28:41,500 --> 00:28:43,133
Using the tomatoes
and the olives
722
00:28:43,133 --> 00:28:45,000
is the wisest move
based on the dish
723
00:28:45,000 --> 00:28:46,066
that you chose to make.
724
00:28:47,266 --> 00:28:49,367
Okay. Please give
the judges a moment
725
00:28:49,367 --> 00:28:52,066
to work out who has to go home
before dessert.
726
00:28:54,200 --> 00:28:55,166
[Lei] I'm a little worried
727
00:28:55,166 --> 00:28:56,667
'cause the steak
wasn't well rested,
728
00:28:56,667 --> 00:28:59,066
but I'm glad they enjoyed
the curry.
729
00:28:59,066 --> 00:29:00,867
So, scary.
730
00:29:00,867 --> 00:29:02,667
[Bernard]
The steak was outstanding.
731
00:29:02,667 --> 00:29:05,266
The cook on it was great.
The sauce over it was great.
732
00:29:05,266 --> 00:29:07,567
I just didn't execute
the risotto.
733
00:29:07,567 --> 00:29:09,567
[tense music playing]
734
00:29:09,567 --> 00:29:11,567
[clock ticking]
735
00:29:16,867 --> 00:29:19,667
[Ted] One chef's entree
has ended up here.
736
00:29:19,667 --> 00:29:24,000
So, whose dish
is on the chopping block?
737
00:29:24,000 --> 00:29:27,133
[tense music playing]
738
00:29:40,300 --> 00:29:43,133
Chef Bernard,
you've been chopped.
739
00:29:43,133 --> 00:29:44,166
Judges?
740
00:29:44,166 --> 00:29:46,967
Chef Bernard, the level
of seasoning in the sauce,
741
00:29:46,967 --> 00:29:49,300
the level of seasoning
in the Denver steak itself
742
00:29:49,300 --> 00:29:50,367
were spectacular.
743
00:29:50,367 --> 00:29:52,266
The other half of the plate,
the risotto,
744
00:29:52,266 --> 00:29:54,300
was unfortunately
not as successful.
745
00:29:54,300 --> 00:29:57,600
The risotto was very,
very much undercooked.
746
00:29:57,600 --> 00:30:01,166
And unfortunately,
we had to chop you.
747
00:30:01,166 --> 00:30:03,834
Thank you so much
and thank you for, uh,
748
00:30:03,834 --> 00:30:05,567
-this opportunity.
-Thank you.
749
00:30:05,567 --> 00:30:06,667
Thank you
for being with us, chef.
750
00:30:06,667 --> 00:30:08,834
[Bernard]
Making it to this competition
751
00:30:08,834 --> 00:30:10,000
is a dream come true.
752
00:30:10,000 --> 00:30:12,500
Not a lot of chefs
get this opportunity
753
00:30:12,500 --> 00:30:14,967
and I'm more than proud
to work
754
00:30:14,967 --> 00:30:16,567
with these amazing chefs.
755
00:30:19,967 --> 00:30:24,300
Chef Jada, Chef Lei,
two chefs left to duke it out.
756
00:30:24,300 --> 00:30:27,500
Heading into this final round,
what's your strategy?
757
00:30:27,500 --> 00:30:29,834
Using my pastry experience
to take home the win.
758
00:30:29,834 --> 00:30:30,834
Trusting my instinct
759
00:30:30,834 --> 00:30:32,667
and I'm gonna bring home
that W.
760
00:30:32,667 --> 00:30:34,033
Will your approach work
761
00:30:34,033 --> 00:30:36,333
with whatever is
in this final basket?
762
00:30:39,166 --> 00:30:41,934
Let's see
your dessert ingredients.
763
00:30:42,867 --> 00:30:45,367
-[laughs]
-Breakfast sandwiches?
764
00:30:45,367 --> 00:30:46,266
[Ted] What will you make
765
00:30:46,266 --> 00:30:49,166
with frozen breakfast
sandwiches?
766
00:30:49,166 --> 00:30:51,367
These look like
beautiful oranges.
767
00:30:51,367 --> 00:30:53,233
[Ted] Satsuma.
768
00:30:53,233 --> 00:30:55,133
All right.
We've got buttermilk.
769
00:30:55,133 --> 00:30:56,667
[Ted] Buttermilk.
770
00:30:57,867 --> 00:31:00,233
And a pretzel pizza.
771
00:31:00,934 --> 00:31:02,767
Comes with a handle as well.
772
00:31:02,767 --> 00:31:04,934
This candied mound,
773
00:31:05,567 --> 00:31:08,166
it looks like one huge cake.
774
00:31:08,166 --> 00:31:10,066
I am definitely confused
about this.
775
00:31:10,066 --> 00:31:12,634
Thirty minutes to take those
ingredients and run with 'em.
776
00:31:15,467 --> 00:31:16,667
Time starts now.
777
00:31:16,667 --> 00:31:18,233
-[cheering]
-[applause]
778
00:31:18,233 --> 00:31:19,533
[Nilou] Let's go.
779
00:31:21,233 --> 00:31:22,433
This is a hard basket.
780
00:31:22,433 --> 00:31:24,834
[Nilou] What do you do
with those breakfast
sandwiches?
781
00:31:24,834 --> 00:31:26,567
Get rid
of the turkey patty, goodbye.
782
00:31:26,567 --> 00:31:29,367
And it's an English muffin,
so it's a perfectly plain...
783
00:31:29,367 --> 00:31:32,100
It's a great vehicle
for whatever you want.
784
00:31:34,500 --> 00:31:36,634
My kids love French toast.
785
00:31:37,166 --> 00:31:38,667
So, I'm making
786
00:31:38,667 --> 00:31:41,734
tiramisu-inspired
French toast.
787
00:31:42,767 --> 00:31:45,266
In classic tiramisu recipes,
788
00:31:45,266 --> 00:31:47,433
there's always whipped
mascarpone cheese in it.
789
00:31:48,100 --> 00:31:50,166
And I'm gonna use the Satsuma
790
00:31:50,166 --> 00:31:53,667
and buttermilk as the base
of my French toast batter.
791
00:31:53,667 --> 00:31:57,667
Those Satsuma, those seedless
oranges are spectacular.
792
00:31:57,667 --> 00:32:00,367
[Nilou]
They come from California.
They have no seed
793
00:32:00,367 --> 00:32:02,600
and they are the sweetest
of all the mandarins.
794
00:32:02,600 --> 00:32:04,066
[Lei] I'm gonna use
the English muffin
795
00:32:04,066 --> 00:32:05,567
from the breakfast sandwich.
796
00:32:05,567 --> 00:32:07,834
It's gonna absorb
all the liquid.
797
00:32:07,834 --> 00:32:09,600
I keep thinking
about my kids.
798
00:32:09,600 --> 00:32:11,667
They're always telling me
I'm the best chef.
799
00:32:11,667 --> 00:32:14,166
They're my drive to win this.
800
00:32:17,967 --> 00:32:19,934
[Jada] I'm thinking
about making a donut,
801
00:32:19,934 --> 00:32:21,667
so I'm gonna use
a pate a choux dough.
802
00:32:21,667 --> 00:32:23,867
-She's making a pate a choux.
-[Nilou] She is?
803
00:32:23,867 --> 00:32:26,600
[Geoffrey] Pate a choux
is the dough you use
to make creampuffs.
804
00:32:26,600 --> 00:32:28,734
That's very bold
to make pate a choux.
805
00:32:28,734 --> 00:32:31,567
[Jada] I'm gonna be making
a Satsuma donut...
806
00:32:33,367 --> 00:32:37,867
with the salty pretzel
English muffin crumble.
807
00:32:37,867 --> 00:32:40,667
And I pipe my donuts
into little circles
808
00:32:40,667 --> 00:32:42,867
so that way they can
immediately go into the oven.
809
00:32:42,867 --> 00:32:45,166
These are not gonna be your
traditional baked donuts.
810
00:32:45,166 --> 00:32:47,233
They're gonna cook halfway
through in the oven,
811
00:32:47,233 --> 00:32:48,867
and then I'm going to deep fry
them to really get
812
00:32:48,867 --> 00:32:51,000
that crispy, crunchy
texture on the outside.
813
00:32:52,767 --> 00:32:55,266
Chefs, 20 minutes
to get this done.
814
00:32:55,266 --> 00:32:56,867
[Geoffrey] These frozen
breakfast sandwiches
815
00:32:56,867 --> 00:32:59,166
are filled
with cooked sausage patty.
816
00:32:59,166 --> 00:33:00,767
-[Nilou] Yeah.
-[Geoffrey] What do you do?
817
00:33:00,767 --> 00:33:01,667
We're gonna get rid
of the sausage patty.
818
00:33:01,667 --> 00:33:03,567
Absolutely.
Get rid of the patty.
819
00:33:03,567 --> 00:33:05,166
Goodbye.
820
00:33:05,166 --> 00:33:07,400
[Lei] Chopped is all about
showcasing
821
00:33:07,400 --> 00:33:08,533
these basket ingredients.
822
00:33:09,266 --> 00:33:12,166
So, I'm making a caramel
gastrique
823
00:33:12,166 --> 00:33:14,667
with Satsuma juice,
buttermilk,
824
00:33:14,667 --> 00:33:16,667
and sausage
from the breakfast patty,
825
00:33:16,667 --> 00:33:18,266
because there's spices
826
00:33:18,266 --> 00:33:20,066
in there
that I wanna utilize.
827
00:33:23,867 --> 00:33:25,467
[Jada] If I win the 10 grand,
828
00:33:25,467 --> 00:33:27,667
I would love to move
to a bigger city
829
00:33:27,667 --> 00:33:29,500
where the food scene
is booming.
830
00:33:29,500 --> 00:33:31,100
There are no Michelin stars
in Tampa,
831
00:33:31,100 --> 00:33:32,567
so I would love to work
832
00:33:32,567 --> 00:33:33,867
at a Michelin star restaurant
833
00:33:33,867 --> 00:33:36,467
in New York or DC or Chicago.
834
00:33:36,467 --> 00:33:38,567
[Nilou] Buttermilk is a milk
that's been cultured.
835
00:33:38,567 --> 00:33:41,767
So, instead of getting
milky sweet taste of milk,
836
00:33:41,767 --> 00:33:43,367
you end up getting
a tangy taste.
837
00:33:43,367 --> 00:33:45,467
It's easy to make. Just put
milk and lemon juice together.
838
00:33:45,467 --> 00:33:46,400
You can make it yourself.
839
00:33:46,400 --> 00:33:49,166
[Jada] A donut needs
a really good sauce,
840
00:33:49,166 --> 00:33:51,767
something to help alleviate
that really rich texture.
841
00:33:51,767 --> 00:33:55,433
So, I'm gonna make a whipped
cream with my buttermilk.
842
00:33:57,000 --> 00:33:58,600
It's good.
843
00:33:58,600 --> 00:34:00,767
This is insane.
What is this? Who eats this?
844
00:34:00,767 --> 00:34:02,266
[Nilou] So a pretzel pizza.
845
00:34:02,266 --> 00:34:04,567
Imagine chocolate and pretzels
846
00:34:04,567 --> 00:34:07,000
and white chocolate.
That's what
they're working with.
847
00:34:07,000 --> 00:34:11,433
[Lei]
I'm making whipped mascarpone
with Satsuma juice.
848
00:34:13,233 --> 00:34:15,867
I'm adding
in the pretzel pizza
849
00:34:15,867 --> 00:34:17,934
to add a little
texture to it.
850
00:34:19,166 --> 00:34:22,500
French toast isn't cooking
the way I want it to.
851
00:34:22,500 --> 00:34:25,667
It's not browning enough
and it's just taking forever.
852
00:34:25,667 --> 00:34:27,934
I am feeling a little worried
about this French toast
853
00:34:27,934 --> 00:34:29,667
knowing if I'm gonna
make it or not.
854
00:34:30,767 --> 00:34:32,133
I'm feeling really stressed.
855
00:34:35,767 --> 00:34:37,066
Oh, my God, it's five minutes.
856
00:34:37,066 --> 00:34:39,266
[Nilou] Chef Jada is
taking a big risk
857
00:34:39,266 --> 00:34:41,567
here with her pate
a choux donuts.
858
00:34:41,567 --> 00:34:42,667
Since you put them
in the oven,
859
00:34:42,667 --> 00:34:44,500
they're still not done.
860
00:34:44,500 --> 00:34:47,533
There's a lot riding
on this very moment.
861
00:34:48,300 --> 00:34:50,967
Donuts, they were very pale.
862
00:34:50,967 --> 00:34:52,166
Very, very pale.
863
00:34:52,166 --> 00:34:54,567
I'm just hoping that these
chefs are gonna figure out
864
00:34:54,567 --> 00:34:57,467
a way to bring it all together
and sing one song.
865
00:34:57,467 --> 00:34:59,166
Yeah, without
too much discord.
866
00:34:59,166 --> 00:35:01,233
Yes. [exhales]
867
00:35:07,400 --> 00:35:11,767
Chef Jada is taking
a big risk here
with her pate a choux donuts.
868
00:35:11,767 --> 00:35:13,767
Since you put
them in the oven,
they're still not done.
869
00:35:13,767 --> 00:35:15,667
These are not gonna be
your traditional baked donuts.
870
00:35:15,667 --> 00:35:18,100
I'm going to deep fry them
to really get that crispy,
871
00:35:18,100 --> 00:35:19,867
crunchy texture
on the outside.
872
00:35:19,867 --> 00:35:21,467
It's something really inviting
873
00:35:21,467 --> 00:35:23,367
that you'd think of
when you have a donut.
874
00:35:23,367 --> 00:35:26,166
[Cliff] Definitely neck
and neck race right now.
875
00:35:26,166 --> 00:35:29,367
[Geoffrey] First course
clearly went to Chef Jada.
876
00:35:29,367 --> 00:35:31,467
The ceviche was I think,
a bit better and more vibrant
877
00:35:31,467 --> 00:35:33,467
than the execution
that Chef Lei did.
878
00:35:33,467 --> 00:35:35,100
But Chef Lei,
I thought his main course
879
00:35:35,100 --> 00:35:37,500
was definitely the star
of that entree round.
880
00:35:37,500 --> 00:35:40,467
So basically, we have a race.
881
00:35:40,467 --> 00:35:43,867
[Nilou]
Chef Jada has not touched
her breakfast sandwich.
882
00:35:43,867 --> 00:35:45,767
What's the plan here?
883
00:35:45,767 --> 00:35:47,767
I'm gonna be using
the English muffin
884
00:35:47,767 --> 00:35:49,667
from the breakfast sandwich
as well as the pretzels
885
00:35:49,667 --> 00:35:52,333
from this pretzel cake
to make a crumble.
886
00:35:52,333 --> 00:35:54,734
I'm just gonna crisp up
this bread and combine it
887
00:35:54,734 --> 00:35:55,934
into my pretzel crumble.
888
00:35:57,400 --> 00:35:59,033
One minute left
on the clock, chefs.
889
00:36:00,367 --> 00:36:02,834
[Lei]
I'm adding berries and mints
because these berries
890
00:36:02,834 --> 00:36:05,166
are very bright and acidic.
891
00:36:05,166 --> 00:36:06,967
And then mint is just
a little freshness.
892
00:36:06,967 --> 00:36:11,166
One of you is getting
the big W and that 10K.
893
00:36:11,166 --> 00:36:12,667
[Ted] All right, chefs.
894
00:36:12,667 --> 00:36:14,166
Final seconds of
the final round here.
895
00:36:14,166 --> 00:36:15,867
-[Nilou] Here we go.
-[Ted] Ten,
896
00:36:15,867 --> 00:36:18,000
nine, eight,
897
00:36:18,000 --> 00:36:19,867
-seven, six...
-Come on, chefs.
898
00:36:19,867 --> 00:36:21,033
...five,
899
00:36:21,033 --> 00:36:23,066
four, three,
900
00:36:23,066 --> 00:36:25,734
two, one,
901
00:36:25,734 --> 00:36:27,233
time's up. Please step back.
902
00:36:27,233 --> 00:36:28,333
[Nilou] Okay.
903
00:36:28,333 --> 00:36:30,400
Great job.
904
00:36:30,400 --> 00:36:33,767
[Jada]
I definitely took a risk
by trying to make donuts
905
00:36:33,767 --> 00:36:36,834
within 30 minutes,
but I'm hoping that
it pays off.
906
00:36:37,867 --> 00:36:39,667
[Lei]
It's a scary $10,000 dessert,
907
00:36:39,667 --> 00:36:41,834
but I know the flavor
is there.
908
00:36:46,367 --> 00:36:48,233
[Ted] Chef Lei and Chef Jada,
909
00:36:48,233 --> 00:36:50,567
your mission
in the final round
was to make dessert
910
00:36:50,567 --> 00:36:52,834
with frozen
breakfast sandwiches,
911
00:36:53,500 --> 00:36:54,734
Satsuma,
912
00:36:55,367 --> 00:36:56,667
buttermilk,
913
00:36:56,667 --> 00:36:58,400
and a pretzel pizza.
914
00:36:58,400 --> 00:37:00,100
Chef Lei. What'd you do?
915
00:37:00,100 --> 00:37:01,500
This is something
that I probably
916
00:37:01,500 --> 00:37:02,734
would make for my kids.
917
00:37:04,333 --> 00:37:07,433
Kind of a mock tiramisu
French toast,
918
00:37:08,367 --> 00:37:11,400
and a sausage patty
gastrique go on top.
919
00:37:11,400 --> 00:37:13,567
You made a sausage gastrique
for dessert?
920
00:37:13,567 --> 00:37:16,333
-Yes, for dessert.
-[Ted] Okay.
921
00:37:18,767 --> 00:37:20,734
Using that turkey
sausage patty
922
00:37:20,734 --> 00:37:24,367
from the breakfast sandwich
was crazy smart.
923
00:37:24,367 --> 00:37:27,000
I would not have gone
down that road.
924
00:37:27,000 --> 00:37:29,367
Topping it
with the pretzel pizza
925
00:37:29,367 --> 00:37:33,200
in order to get texture was
also another really good idea.
926
00:37:33,767 --> 00:37:36,033
The largest miss here
927
00:37:36,033 --> 00:37:38,934
was the English muffin
928
00:37:38,934 --> 00:37:40,667
from the breakfast sandwich
929
00:37:40,667 --> 00:37:43,600
that just didn't soak
in the custard long enough.
930
00:37:43,600 --> 00:37:46,934
You have a lot of components,
some of which
are distracting me
931
00:37:46,934 --> 00:37:49,567
from one of the basket
ingredients,
which is Satsuma.
932
00:37:49,567 --> 00:37:51,967
-Okay.
-[Geoffrey] I love
the idea of a tiramisu.
933
00:37:51,967 --> 00:37:54,867
One of my favorite desserts.
And I do get Satsuma,
934
00:37:54,867 --> 00:37:56,667
I wish I had more,
935
00:37:56,667 --> 00:37:58,600
but very clever idea.
936
00:37:58,600 --> 00:38:00,166
-Very clever idea.
-Thank you.
937
00:38:00,166 --> 00:38:01,333
Finally, Chef Jada.
938
00:38:01,333 --> 00:38:03,767
I have a Satsuma donut,
939
00:38:03,767 --> 00:38:07,266
buttermilk,
Satsuma cream sauce on top.
940
00:38:07,266 --> 00:38:10,634
We have a pretzel
and English muffin crumble.
941
00:38:12,400 --> 00:38:15,166
Chef Jada, you know,
I did not think
942
00:38:15,166 --> 00:38:18,233
you were going
to be successful
in making these donuts.
943
00:38:18,233 --> 00:38:20,467
And then even when you went
to the fryer,
944
00:38:20,467 --> 00:38:23,333
I was like, "Oh, crap.
I really hope these turn out."
945
00:38:23,333 --> 00:38:26,000
So, I'm shocked and kudos.
946
00:38:26,000 --> 00:38:27,033
Thank you.
947
00:38:27,033 --> 00:38:29,600
[Cliff] Textually,
they are incredibly light.
948
00:38:29,600 --> 00:38:31,934
The one knock,
if they could have fried
a little bit longer,
949
00:38:31,934 --> 00:38:34,567
meaning if you had more time,
the clock does not allow
for that.
950
00:38:34,567 --> 00:38:36,467
-Right.
-[Cliff] What's in the cream?
951
00:38:36,467 --> 00:38:39,033
[Jada] Buttermilk,
heavy cream, Satsuma zest.
952
00:38:39,033 --> 00:38:41,467
That's really what's missing
in this dish
953
00:38:41,467 --> 00:38:44,233
-for me is more
of that cream.
-Okay.
954
00:38:44,233 --> 00:38:46,333
That cream was
half your basket ingredient.
955
00:38:46,333 --> 00:38:49,166
So you want to celebrate it
as much as you did.
956
00:38:49,166 --> 00:38:50,967
The pate a choux...
957
00:38:50,967 --> 00:38:53,266
The pate a choux
I think is beautiful.
958
00:38:53,266 --> 00:38:56,367
It is stunning to look
at the way you piped it.
959
00:38:56,367 --> 00:38:59,066
I'm not getting as much
of the pretzel pizza
960
00:38:59,066 --> 00:39:00,834
as I would like.
961
00:39:00,834 --> 00:39:02,734
It's the first time
I think in this kitchen
962
00:39:02,734 --> 00:39:06,000
I've seen pate a choux work
as successfully as this.
963
00:39:06,000 --> 00:39:08,667
Just more is more, you know,
the case with donuts, right?
964
00:39:08,667 --> 00:39:10,834
Let's have more of this.
But a really good dessert.
965
00:39:10,834 --> 00:39:12,066
-[Jada] Thank you.
-Well done.
966
00:39:13,500 --> 00:39:17,166
[Ted] All right.
The judges' biggest decision
is eminent.
967
00:39:17,166 --> 00:39:18,900
Please give them time
to work it out.
968
00:39:22,066 --> 00:39:23,934
Well, some great cooking
from them both
969
00:39:23,934 --> 00:39:25,467
and some errors as well.
970
00:39:25,467 --> 00:39:27,834
Jada's dessert
was among the best
971
00:39:27,834 --> 00:39:29,567
I've ever had
in the Chopped kitchen
972
00:39:29,567 --> 00:39:31,333
and I think that Lei's entree
973
00:39:31,333 --> 00:39:33,033
was among the best flavors
974
00:39:33,033 --> 00:39:34,367
I've had in this kitchen
as well.
975
00:39:34,367 --> 00:39:37,266
I would agree with you.
Those two were outstanding.
976
00:39:37,266 --> 00:39:41,033
[Cliff] Lei had a dish
that flavor-profile wise,
977
00:39:41,033 --> 00:39:43,500
nailed it.
Absolutely nailed it.
978
00:39:43,500 --> 00:39:45,767
Jada's Denver steak
979
00:39:45,767 --> 00:39:48,767
over that creamy,
luscious polenta,
980
00:39:48,767 --> 00:39:51,333
the cook on the beef
was a little bit under,
981
00:39:51,333 --> 00:39:53,500
the seasoning
on the beef was great,
982
00:39:53,500 --> 00:39:57,533
I think I had the only plate
that was a little bit lumpy.
983
00:39:58,567 --> 00:40:01,166
For the first course,
on one hand, Chef Lei,
984
00:40:01,166 --> 00:40:03,000
his knife skills
are really great.
985
00:40:03,000 --> 00:40:06,066
On the other hand,
he put diced croissant
986
00:40:06,066 --> 00:40:08,066
that were burnt on top.
987
00:40:08,066 --> 00:40:11,600
Chef Jada, more acid flavor,
more forward.
988
00:40:11,600 --> 00:40:13,367
The cuts were better,
989
00:40:13,367 --> 00:40:15,333
but then she took, like,
half of this pastry
990
00:40:15,333 --> 00:40:17,166
and just plopped it on top.
991
00:40:17,166 --> 00:40:19,400
[Cliff] Jada's razor clams
were slightly overcooked,
992
00:40:19,400 --> 00:40:23,166
but I'll let it pass
because the entirety
of the dish was excellent.
993
00:40:23,166 --> 00:40:25,767
But as good
as Chef Jada's dish was,
994
00:40:25,767 --> 00:40:28,333
I thought
that Chef Lei was better.
995
00:40:28,333 --> 00:40:31,900
[Ted] So, do we know
which chef
aced this competition?
996
00:40:36,367 --> 00:40:38,166
[Lei]
I brought a lot of myself,
997
00:40:38,166 --> 00:40:40,300
poured out my heart
to most of my dishes.
998
00:40:41,834 --> 00:40:44,066
This isn't a facade.
999
00:40:44,066 --> 00:40:46,433
This is just me
and this is it.
1000
00:40:47,367 --> 00:40:50,233
I hear $10,000 covers
like a few days of rent
1001
00:40:50,233 --> 00:40:52,767
in New York, so I think
that would definitely help out
1002
00:40:52,767 --> 00:40:55,333
a lot and I'm really hoping
that I take home the W.
1003
00:40:56,567 --> 00:40:58,567
[Ted] So, whose dish
1004
00:40:58,567 --> 00:41:00,533
is on the chopping block?
1005
00:41:12,133 --> 00:41:14,233
Chef Lei, you've been chopped.
1006
00:41:14,233 --> 00:41:16,100
-Judges?
-[Geoffrey] Chef Lei,
1007
00:41:16,100 --> 00:41:18,166
the third dish is really
the problem dish for us.
1008
00:41:18,166 --> 00:41:20,266
The English muffin
that you soaked
1009
00:41:20,266 --> 00:41:21,567
needed more soaking.
1010
00:41:21,567 --> 00:41:24,767
It was dry and really, really
unsoaked and undercooked.
1011
00:41:24,767 --> 00:41:26,467
And so, we had to chop you.
1012
00:41:26,467 --> 00:41:27,834
Thank you, judge.
1013
00:41:27,834 --> 00:41:29,867
Chopped, I've been watching
1014
00:41:29,867 --> 00:41:31,266
since I was a kid.
1015
00:41:31,266 --> 00:41:32,667
Getting up to round three,
1016
00:41:32,667 --> 00:41:34,567
you know,
not being chopped first,
1017
00:41:34,567 --> 00:41:37,433
it was kind of nice to, like,
make it to the final.
1018
00:41:38,133 --> 00:41:40,066
And that means,
Chef Jada Vidal,
1019
00:41:40,066 --> 00:41:42,100
you are the Chopped Champion.
1020
00:41:42,100 --> 00:41:43,500
-Congratulations. Well done.
-Thank you.
1021
00:41:43,500 --> 00:41:44,767
-[Geoffrey] Yeah.
-Thank you so much.
1022
00:41:44,767 --> 00:41:46,467
Well done. How does that feel?
1023
00:41:46,467 --> 00:41:47,967
It feels amazing.
1024
00:41:47,967 --> 00:41:50,333
I won Chopped.
1025
00:41:50,333 --> 00:41:52,467
He was a tough competitor.
1026
00:41:52,467 --> 00:41:55,066
You know, it doesn't really
matter how old you are.
1027
00:41:55,066 --> 00:41:57,100
Today, I cooked better
than every chef in here.