1 00:00:01,567 --> 00:00:03,200 [Ted] There will be three rounds. 2 00:00:03,200 --> 00:00:05,767 The journey begins with these. 3 00:00:05,767 --> 00:00:08,166 -[laughs] -[Ted] Clock starts now. 4 00:00:08,166 --> 00:00:09,667 [Jada] I'm feeling very intimidated. 5 00:00:09,667 --> 00:00:12,000 She doesn't seem like she is in a good place. 6 00:00:12,000 --> 00:00:13,700 -How you doing, chef? -Not awesome. 7 00:00:13,700 --> 00:00:15,166 I have so much to prove. 8 00:00:15,166 --> 00:00:17,100 I love what she's doing. She's making like medallions. 9 00:00:17,100 --> 00:00:18,200 -It's good. -[Nilou] One of you 10 00:00:18,200 --> 00:00:20,200 is getting the big W. 11 00:00:20,200 --> 00:00:21,467 -[Ted] Three... -[Bernard] I could do that. 12 00:00:21,467 --> 00:00:22,600 -[Ted] Two... -[Bernard] How's your polenta coming along? 13 00:00:22,600 --> 00:00:24,333 -[Ted] One. Time's up. -[Jada] It's a challenge. 14 00:00:25,367 --> 00:00:26,967 It was stunning to look at. 15 00:00:26,967 --> 00:00:28,400 It's incredibly flavorful. 16 00:00:28,400 --> 00:00:29,900 [Nilou] Really perfection. 17 00:00:29,900 --> 00:00:32,233 Whose dish is on the chopping block? 18 00:00:35,500 --> 00:00:38,700 ♪ I just love it roasted ♪ 19 00:00:38,700 --> 00:00:41,467 In my past life, I was a opera singer 20 00:00:41,467 --> 00:00:44,066 and now I am a chef. 21 00:00:44,066 --> 00:00:44,867 [yells] 22 00:00:44,867 --> 00:00:47,000 I am the Culinary Creative Director 23 00:00:47,000 --> 00:00:49,467 of the Elderslie Farm in Wichita, Kansas. 24 00:00:49,467 --> 00:00:51,166 My style of cooking leans a lot 25 00:00:51,166 --> 00:00:52,667 towards Northern Italian cuisine. 26 00:00:52,667 --> 00:00:54,467 I use a lot of bold flavors. 27 00:00:54,467 --> 00:00:57,400 ♪ The smells, the sounds ♪ 28 00:00:57,400 --> 00:00:58,567 I'm done. 29 00:00:58,567 --> 00:01:01,700 I'm fairly neurotic, but I'm the chef to beat 30 00:01:01,700 --> 00:01:03,500 because my food is just a little bit 31 00:01:03,500 --> 00:01:04,634 better than yours. 32 00:01:06,667 --> 00:01:08,567 [Bernard] What sets me apart from the rest 33 00:01:08,567 --> 00:01:11,567 of the competition is my drive to win. 34 00:01:11,567 --> 00:01:12,900 My name is Bernard Bennett. 35 00:01:12,900 --> 00:01:15,467 I'm the chef/owner of Okan 36 00:01:15,467 --> 00:01:17,400 in Bluffton, South Carolina. 37 00:01:17,400 --> 00:01:19,567 The restaurant is highlighting 38 00:01:19,567 --> 00:01:22,667 bold, unique flavors from West African 39 00:01:22,667 --> 00:01:25,367 and Caribbean cuisine. 40 00:01:25,367 --> 00:01:28,266 I want you to have an emotion when you taste my food. 41 00:01:28,266 --> 00:01:29,867 I want you to love it 42 00:01:29,867 --> 00:01:31,100 so that you're taken 43 00:01:31,100 --> 00:01:32,934 on a trip with every bite. 44 00:01:36,000 --> 00:01:38,300 [Jada] I've been working in professional kitchens 45 00:01:38,300 --> 00:01:39,767 since I was 16 years old. 46 00:01:39,767 --> 00:01:41,967 My style of cooking has no boundaries. 47 00:01:41,967 --> 00:01:44,700 I work at a Japanese restaurant in Tampa, Florida. 48 00:01:44,700 --> 00:01:46,667 Also pulling from my own heritage, 49 00:01:46,667 --> 00:01:48,533 which is Cuban and African-American. 50 00:01:49,467 --> 00:01:51,266 In this industry, it's easy 51 00:01:51,266 --> 00:01:53,000 for people like me to be overlooked. 52 00:01:53,000 --> 00:01:54,266 I may be young, 53 00:01:54,266 --> 00:01:56,600 but I'm a very fierce competitor. 54 00:01:56,600 --> 00:01:58,900 I'm gonna go shave on top. 55 00:01:58,900 --> 00:02:01,667 Right now, my number one thing on my list is winning Chopped. 56 00:02:05,300 --> 00:02:06,567 [Lei] I'm competing for Chopped 57 00:02:06,567 --> 00:02:10,100 because I need to set an example for my kids, 58 00:02:10,100 --> 00:02:12,767 don't be scared and just go for it. 59 00:02:12,767 --> 00:02:15,300 I'm the chef de cuisine of The Fulton in New York City. 60 00:02:15,300 --> 00:02:17,166 I went to the French Culinary Institute, 61 00:02:17,166 --> 00:02:20,400 but my style of cooking is New American 62 00:02:20,400 --> 00:02:21,800 with Asian flare to it. 63 00:02:21,800 --> 00:02:23,667 Use a lot of Thai chili. 64 00:02:23,667 --> 00:02:26,767 You know, a little bit of heat goes a long way. 65 00:02:27,367 --> 00:02:29,166 There's no one skilled as me. 66 00:02:29,166 --> 00:02:30,934 Let's face the fact, I'm gonna win. 67 00:02:34,367 --> 00:02:36,166 -Well, look who's here. -Hello. Hello. 68 00:02:36,166 --> 00:02:37,734 -Hi. -[Ted] Hello, chefs. How are you? 69 00:02:38,900 --> 00:02:40,567 So please tell us why you're here. 70 00:02:40,567 --> 00:02:42,667 -I'm here to kick some butt. -Here for my kids. 71 00:02:42,667 --> 00:02:44,367 Prove to myself that I can. 72 00:02:44,367 --> 00:02:45,700 I'm here to take home the W. 73 00:02:45,700 --> 00:02:47,800 Right on. Well, let's get to it. 74 00:02:47,800 --> 00:02:49,300 There will be three rounds, 75 00:02:49,300 --> 00:02:51,266 appetizer, entree, and dessert. 76 00:02:51,266 --> 00:02:54,200 Mandatory mystery ingredients for each course. 77 00:02:54,200 --> 00:02:58,066 If your dish doesn't cut it, you will be chopped. 78 00:03:00,100 --> 00:03:01,367 I don't think so. 79 00:03:01,367 --> 00:03:03,100 The journey begins with these. 80 00:03:03,100 --> 00:03:05,734 [tense music playing] 81 00:03:08,367 --> 00:03:10,066 Please open your appetizer baskets. 82 00:03:11,600 --> 00:03:13,767 -Ooh. -[laughs] 83 00:03:13,767 --> 00:03:15,166 [Ted] Can you successfully 84 00:03:15,166 --> 00:03:16,900 -combine... -[in sing-song voice] Pastries. 85 00:03:16,900 --> 00:03:18,767 [Ted] ...stuffed croissant rolls... 86 00:03:18,767 --> 00:03:20,900 [Lei] All right. Okay. 87 00:03:20,900 --> 00:03:24,100 Stuffed croissant roll, that's been, kind of, famous. 88 00:03:24,100 --> 00:03:26,400 Everybody's been walking around New York City with it. 89 00:03:26,400 --> 00:03:27,867 Layered in pistachio cream 90 00:03:27,867 --> 00:03:30,300 and topped off with fresh pistachio. 91 00:03:30,300 --> 00:03:32,266 [Ted] Garlic chives. 92 00:03:33,567 --> 00:03:35,767 -Sparkling tea. -Sparkling tea. 93 00:03:35,767 --> 00:03:38,567 -[Ted] Dandelion sparkling tea. -Looking crazy. 94 00:03:38,567 --> 00:03:42,367 Dandelions can be pretty bitter, very earthy. 95 00:03:42,367 --> 00:03:45,600 -Nice. -[Ted] And razor clams. 96 00:03:45,600 --> 00:03:47,000 [Katharine] I live in Kansas, 97 00:03:47,000 --> 00:03:49,867 razor clams is not something I do a lot of. 98 00:03:51,400 --> 00:03:53,433 Twenty minutes. That's all you get. 99 00:03:55,100 --> 00:03:56,667 -Clock starts now. -[Geoffrey] All right. Let's go. 100 00:03:56,667 --> 00:03:58,266 -Let's go, chefs! -[Nilou] Go! Let's go! 101 00:03:58,266 --> 00:04:00,934 [tense music playing] 102 00:04:01,400 --> 00:04:02,467 Geoffrey, you were joined 103 00:04:02,467 --> 00:04:04,800 by two of our favorite Chopped guest judges, 104 00:04:04,800 --> 00:04:08,100 food journalist, Nilou Motamed, and Chef Cliff Crooks. 105 00:04:08,100 --> 00:04:10,100 -Welcome back to you both. -[Geoffrey] Welcome back. 106 00:04:10,100 --> 00:04:11,700 -Pleasure to be here as always. -Thank you for having us. 107 00:04:11,700 --> 00:04:13,066 So happy to be back. 108 00:04:13,066 --> 00:04:15,667 [Ted] Judges, razor clams are not the easiest ingredient. 109 00:04:15,667 --> 00:04:17,500 What is the best way to cook them? 110 00:04:17,500 --> 00:04:18,900 [Geoffrey] You can slice them very thin. 111 00:04:18,900 --> 00:04:20,967 You can just blow on them and they'll be cooked. 112 00:04:20,967 --> 00:04:23,867 I mean it's very... It's very fast. 113 00:04:23,867 --> 00:04:27,000 [Nilou] The flavor profile is almost like a scallop 114 00:04:27,000 --> 00:04:28,667 -in its sweetness. -[Geoffrey] Yeah, it is. 115 00:04:28,667 --> 00:04:30,433 -And it's so... Yeah. -Scallop meets a calamari. 116 00:04:31,300 --> 00:04:33,600 You can poach it for one minute. 117 00:04:33,600 --> 00:04:37,667 Chill it. It's still technically raw. 118 00:04:37,667 --> 00:04:39,000 -Chef Jada. -[Jada] Oh, hi. How are you? 119 00:04:39,000 --> 00:04:40,166 -How are you? -[Cliff] What are you making? I'm great. 120 00:04:40,166 --> 00:04:42,100 -How are you? -[Jada] I'm great. 121 00:04:42,100 --> 00:04:44,100 I'm excited about these razor clams. 122 00:04:44,100 --> 00:04:45,967 Razor clams are one of those things 123 00:04:45,967 --> 00:04:47,166 that you don't want to take away 124 00:04:47,166 --> 00:04:48,467 from the sweet, delicate flavor 125 00:04:48,467 --> 00:04:49,600 that it naturally has. 126 00:04:49,600 --> 00:04:51,000 What are we making? 127 00:04:51,000 --> 00:04:54,100 Ceviche. Razor clam ceviche today. 128 00:04:54,100 --> 00:04:56,867 I'm gonna poach these razor clams for just a few minutes. 129 00:04:56,867 --> 00:04:58,567 For my ceviche pickling liquid, 130 00:04:58,567 --> 00:05:02,166 I'm combining jalapenos, green garlic chives, 131 00:05:02,166 --> 00:05:04,100 and dandelion green tea. 132 00:05:04,100 --> 00:05:07,166 [Cliff] Dandelion sparkling tea, I personally enjoy 133 00:05:07,166 --> 00:05:09,667 that bitter nature of the dandelion root. 134 00:05:09,667 --> 00:05:12,700 It is actually quite acerbic. It's quite strong. 135 00:05:12,700 --> 00:05:14,567 [Geoffrey] Ceviche is a great idea. But in this case, 136 00:05:14,567 --> 00:05:16,367 you get a little like garlic chive puree... 137 00:05:16,367 --> 00:05:18,867 -sort of like combine it all too... -That's nice. Yeah. 138 00:05:18,867 --> 00:05:21,700 ...like sort of wrap that razor clam. 139 00:05:21,700 --> 00:05:24,200 It's beautiful fragrant mouth-feel of like a little... 140 00:05:24,200 --> 00:05:26,200 Almost like a pesto, but not quite. 141 00:05:26,200 --> 00:05:28,400 Like a leche de tigre would be great with this too. 142 00:05:28,400 --> 00:05:29,667 [Geoffrey] Yes. 143 00:05:33,100 --> 00:05:35,300 [Lei] There's so many ways to serve razor clams. 144 00:05:35,300 --> 00:05:38,300 It's really important to make sure you have even cuts. 145 00:05:38,300 --> 00:05:41,667 And the best way to do it is just to keep it simple. 146 00:05:41,667 --> 00:05:43,000 [Cliff] How you doing, chef? What are you making? 147 00:05:43,000 --> 00:05:45,233 [Lei] I wanna do a razor clam crudo 148 00:05:46,367 --> 00:05:50,266 with a green apple and pistachio vinegarette 149 00:05:50,266 --> 00:05:52,567 with dandelion tea. 150 00:05:52,567 --> 00:05:55,967 Ugh, who drinks that? 151 00:05:55,967 --> 00:05:57,767 And that's my base for my crudo. 152 00:05:57,767 --> 00:05:59,166 I'm using the pistachio 153 00:05:59,166 --> 00:06:01,300 for my stuffed crouton roll. 154 00:06:01,300 --> 00:06:03,667 Pistachio and apple works pretty well together. 155 00:06:03,667 --> 00:06:05,100 [Geoffrey] He's smart doing 156 00:06:05,100 --> 00:06:06,767 a raw preparation, a raw version. 157 00:06:06,767 --> 00:06:08,000 Very few ingredients, 158 00:06:08,000 --> 00:06:09,734 you can actually serve raw and get away with it. 159 00:06:12,467 --> 00:06:15,467 I have a Jamaican curry snapper 160 00:06:15,467 --> 00:06:17,066 on my food truck 161 00:06:17,066 --> 00:06:20,100 and so I'm making razor clam curry 162 00:06:20,100 --> 00:06:23,367 with pancetta and mushrooms. 163 00:06:23,367 --> 00:06:26,100 My plan is to take garlic chives 164 00:06:26,100 --> 00:06:27,767 and the stuffed croissant, 165 00:06:27,767 --> 00:06:29,100 blend them together 166 00:06:29,100 --> 00:06:31,533 and make a herb thickener. 167 00:06:32,900 --> 00:06:34,667 [Geoffrey] I see mushrooms. I don't get that. 168 00:06:34,667 --> 00:06:37,166 Just wanna deep focus on what's in the basket 169 00:06:37,166 --> 00:06:39,166 and to make those elements excel. 170 00:06:39,166 --> 00:06:42,200 [Bernard] And I grab some cumin and curry powder 171 00:06:42,200 --> 00:06:44,000 and then I grab coconut milk 172 00:06:44,000 --> 00:06:47,567 and I can see it coming together. 173 00:06:50,567 --> 00:06:53,667 [Katharine] At the farm, we have a cafe and fine dining restaurant. 174 00:06:53,667 --> 00:06:56,867 We make local... Locally sourced seasonal ingredients, 175 00:06:56,867 --> 00:06:59,166 um, a lot of veggie-centric stuff. 176 00:06:59,166 --> 00:07:01,867 I make a lot of tarts at home. 177 00:07:01,867 --> 00:07:04,400 I like infusing different doughs 178 00:07:04,400 --> 00:07:06,100 with different flavors. 179 00:07:06,100 --> 00:07:08,266 So I use the pistachio croissant 180 00:07:08,266 --> 00:07:10,767 as additional flour in the tart dough. 181 00:07:10,767 --> 00:07:12,300 Chef Katharine, what are you making? 182 00:07:12,300 --> 00:07:14,166 I'm making a tart 183 00:07:14,166 --> 00:07:15,667 with a little bit of sesame 184 00:07:15,667 --> 00:07:17,700 and pistachio in the tart crust. 185 00:07:17,700 --> 00:07:20,300 I'm going to make a little bit of a dandelion tea 186 00:07:20,300 --> 00:07:23,066 and mirin glaze for the razor clams. 187 00:07:23,066 --> 00:07:25,667 No one has ever made a pie tart in 20 minutes. 188 00:07:25,667 --> 00:07:28,166 You need to do something clean and simple in this first round. 189 00:07:28,166 --> 00:07:29,667 [Geoffrey] Unless you make it and it works 190 00:07:29,667 --> 00:07:32,066 -and then you're a genius. -[Ted] Yes. 191 00:07:32,066 --> 00:07:33,266 [Katharine] I have to get in the oven 192 00:07:33,266 --> 00:07:34,467 to be able to cook it in time. 193 00:07:34,467 --> 00:07:37,233 Less than 15 minutes on that clock already. 194 00:07:38,467 --> 00:07:41,266 [Jada] When people eat ceviche, they have a toast point 195 00:07:41,266 --> 00:07:43,467 or a piece of really crusty crostini bread, 196 00:07:43,467 --> 00:07:46,400 so that's how I'm gonna treat this pistachio pastry. 197 00:07:46,400 --> 00:07:49,467 Cutting these into perfect toast points, squares. 198 00:07:49,467 --> 00:07:50,800 [Geoffrey] I don't like what I see Jada's doing. 199 00:07:50,800 --> 00:07:52,400 I don't know where that goes. 200 00:07:52,400 --> 00:07:53,867 [Nilou] I think she's got it on the grill pan, 201 00:07:53,867 --> 00:07:55,000 but I worry that it's gonna burn. 202 00:07:55,000 --> 00:07:56,266 [Cliff] That's a lot of sugar in there. 203 00:07:56,266 --> 00:07:57,934 [Geoffrey] And butter. Careful. 204 00:08:00,900 --> 00:08:03,467 I'm gonna use the stuffed croissant 205 00:08:03,467 --> 00:08:05,834 to make croutons to add texture to my dish. 206 00:08:06,567 --> 00:08:08,367 I'm looking at my crouton. 207 00:08:08,367 --> 00:08:11,000 Some part is burnt, some are good. 208 00:08:11,000 --> 00:08:12,867 I'm gonna scrape out the burnt pieces. 209 00:08:13,767 --> 00:08:15,700 [Bernard] Using the dandelion tea 210 00:08:15,700 --> 00:08:18,567 and more garlic chives. 211 00:08:18,567 --> 00:08:22,133 I'm gonna make a citrus salad to go on top of the curry. 212 00:08:26,967 --> 00:08:29,867 [Katharine] I'm excited about making a nice tidy slaw 213 00:08:29,867 --> 00:08:32,667 that can go alongside with those razor clams 214 00:08:32,667 --> 00:08:35,400 with a little radicchio, apple, 215 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. 217 00:08:40,600 --> 00:08:42,867 That sucks for you. We get them all the time over here. 218 00:08:44,066 --> 00:08:47,000 [Katharine] Razor clams are not familiar to me. 219 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. 224 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, 236 00:09:24,066 --> 00:09:26,467 razor clams are not familiar to me. 237 00:09:26,467 --> 00:09:29,166 So I chopped them real quickly. 238 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. 240 00:09:35,667 --> 00:09:37,367 Try to make sure that they touch acid 241 00:09:37,367 --> 00:09:38,600 so that I'm not serving them 242 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.