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You are here for our
guilty pleasures battle.
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[Sam] The ooey, the gooey.
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00:00:04,767 --> 00:00:06,100
[Margaret] The saltiness,
the funk.
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[Ted] You'll find ingredients
that are craveable
and decadent.
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[in sing-song voice]
♪ It's screaming♪
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Whoo.
[shrieks] Ah!
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-[Justin] I am
a guilty pleasure.
-My man!
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[Margaret] Totally,
in it to sin it.
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"Fat, fun and heat,"
that's what you could
name this dish.
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-Yes!
-[Sam] It's so intense,
man.
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[Chris] It's buttery,
it's spicy.
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-It just gets better!
-[Kelsey] Yes.
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[Sam] It's like you think
you know how to cook...
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I'mma tell y'all right now,
I ain't eating raw chicken.
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-[Eddie] Thirty seconds,
chefs!
-Just cook.
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-Nobody look there.
-[Eddie groans] Ah, man,
that is bad.
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-Cheers to
guilty pleasures. [chuckles]
-[Kelsey] Yeah.
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[laughing]
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I'm probably the most
creative chef here.
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I like to have fun.
I like to experiment.
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And weird ingredients
don't scare me.
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I'm Justin Webster,
executive chef and owner
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in Winston-Salem,
North Carolina.
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In 2023, we were nominated
for Best New Restaurant
in America
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with the James Beard
Foundation.
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When I think of
guilty pleasure,
I think of Southern food.
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I mean, it's buttery,
it's salty, it's cheesy,
it's good.
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So, that's what I'm gonna
bring to the competition.
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We're James Beard nominated
for comfort food,
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so I think I got this
in the bag.
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[Bo] Indulgence
is my culinary mantra.
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I'm a chef owner and operator
from Denver, Colorado.
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[laughs]
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I tend to make things
completely unique
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and different
than anyone else.
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Savory funnel cakes,
chicken Parmesan
mozzarella sticks.
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We take guilty pleasures
and we make 'em brand new,
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decadent, unctuous,
guilty food.
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It's kind of the thing
that I'm known for.
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When I make it,
I call it "Bokra."
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Yeah.
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There is a hurricane coming
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called Hurricane Bo,
and there's no stoppin' it.
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My culinary training
comes from the street,
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straight from
the nitty-gritty kitchens.
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It's tamale time.
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Hi, I'm Samantha Cruz
from Miami, Florida,
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the chef and owner
of Conserva Cruz.
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My style of cooking
is old school.
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I use a lot of influences
from my grandmother
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and my mom's style of cooking,
which is very Latin
influenced,
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and then give it,
like, a new-world twist.
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My time is now
because I've hustled for it.
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I've worked for it
from the very bottom.
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Working two, three jobs,
a dishwasher,
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a prep cook, a line cook.
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So, now is my time to shine.
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Guilty pleasures? Uh, hello?
That's who I am.
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That's what my company does.
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This is what gives
Susan the limp.
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[sizzling]
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[Margaret] I'm from
Dallas, Texas,
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and I'm the chef and owner
of Your Party Butlers.
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We try to provide
an immersive,
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boutique, whimsical
culinary experience,
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whether it's a pop-up,
or a Valentine's Day dinner.
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And every single course
has heart in it.
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That indulgent,
guilty pleasure,
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it's all intertwined for me.
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I just want all flavors,
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all textures, all at once.
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-Hey, how's it going, guys?
-[Margaret] Hey, everyone.
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[Ted] Hello, chefs.
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-[both] Hey.
-How's it going?
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I hope you're ready
for some indulgence.
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I'm full of sin.
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'Cause you are here for
our guilty pleasures battle.
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-That's right up my alley.
-[Justin] Awesome.
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I am a guilty pleasure.
[laughs]
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I love guilty pleasure food.
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You feel a little bad
about eating it,
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but you still feel so good.
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They're good for your soul,
not your heart.
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In every basket,
you'll find ingredients
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that are over-the-top
craveable and decadent.
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And in turn,
we don't want you
to hold back.
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Make the judges meals that are
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sinfully scrumptious. Got it?
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-Yep.
-Totally. In it to sin it.
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-Got it.
-Okay, your first guilty
pleasure baskets are here.
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Open 'em up.
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Ooh, all right.
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A doughnut burger.
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[Justin] Doughnut burger.
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[Bo] Definitely pretty
guilty pleasurey food.
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This is a wild thing.
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Uh, low key,
I kind of wanna just
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eat one of these donuts.
[laughs]
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Canned green beans.
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-[Ted] Ranch dressing.
-[Margaret] Uh, you either
love it or hate it.
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[Ted] And chicken wings.
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Twenty minutes!
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[Sam] I'm feeling
this is a lot.
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There's a lot of stuff
going on here.
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[laughs]
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Clock starts now.
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-[Chris] All right.
Here we go. Let's go.
-[Eddie] Here we go.
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Guilty pleasure.
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I don't know about you guys,
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but I feel like screaming.
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-[Margaret] I'll probably be
right behind you.
-[Justin] Do it, do it.
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[Bo] Do it.
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Chris, here with you to judge
this guilty pleasures battle,
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our pro-football player
turned food network star,
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Chef Eddie Jackson.
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Plus, celebrated Southern chef
Kelsey Barnard Clark.
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Always a pleasure to be here.
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So thrilled to be back.
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Judges, guilty pleasures
in every basket.
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What are you craving?
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I don't know why
my brain went to messy.
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-[judges laugh]
-[Eddie] Gooey, greasy...
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-Crunchy.
-...something that you just
feel kind of terrible
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-after eating, right?
-[Kelsey] Yeah.
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Yes. My brain goes to
burgers and wings.
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Burgers and wings,
burgers and wings.
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You say, "guilty pleasure,"
I say, "burgers and wings."
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We're gonna do a flat
and a wing for every judge.
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I live and breathe
guilty pleasure food.
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And my entire restaurant
is guilty pleasures.
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I use the techniques
that I learned
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during my background
in fine dining.
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There's no pretense.
There's no pageantry.
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That's what we're all about,
and I'm gonna bring the heat.
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[Eddie] Chef Justin,
what are we doing?
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I'm gonna do a gochujang
honey wing
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with a green bean remoulade.
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-Hey, that works!
-Oh, wow.
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[Justin] I don't think there's
anything more guilty pleasure
than a chicken wing,
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so I think this is
right on the money.
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-All right, pulse up our veg.
-[Sam] Right behind.
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[Justin] I'm coming
to compete for myself,
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and I'm coming to put
Winston-Salem on the map.
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I think that we get overlooked
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on the list of
big North Carolina cities.
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It's time that
we get some recognition.
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[Chris] I love a good wing,
but it's gotta be extra crispy
for me.
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There's nothing worse
than soggy chicken skin.
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-[Kelsey] Yes.
-[Chris] Yeah.
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Absolutely ready to bring
these judges some
guilty pleasure food.
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I used to work at
a Korean fried chicken joint.
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Absolutely have experience
making wings.
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I'm making fried chicken wings
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tossed in a green beans
salsa verde,
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with a side of
blue cheese-bacon ranch.
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Wings are totally
a guilty pleasure.
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Eating with your hands,
dunking it in ranch,
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like, what's not to love?
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Gonna have a little
dipping sauce,
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blue cheese
and ranch together.
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Chef Margaret,
what are we doing here?
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So I'm... Got my oil on,
already heating up
on the stove.
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She's cooking her wings
on the stove
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because she doesn't
wanna fight for the fryer,
which is smart.
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[Margaret] I t was actually
my grandfather
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who encouraged me
to pursue culinary school.
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He was an officer
in the Air Force,
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and back in the day
they really treated them
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to fine dining experiences.
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He just really found passion
for the hospitality,
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and that's something that he
instilled in me as a kid.
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I feel like nachos
is the best way
to go with this
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because everybody loves
a good nacho.
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It's a super guilty pleasure.
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The ooey, the gooey,
the pulling apart
of all the ingredients,
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the toppings
kind of rolling
down your face.
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-Down the line.
-Heard. Heard.
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[Sam] For my appetizer,
I'm gonna make
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a chicken nacho
with spicy ranch crema
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and green bean pico de gallo.
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Behind you, Sam.
Thank you.
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Chefs, 15 minutes
on the clock.
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[Chris] We gotta talk about
this doughnut burger.
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This is a really juicy burger.
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-[Sam] Some of this.
-[Chris] Topped with bacon,
American cheese, of course.
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And then,
always glazed doughnuts
with the doughnut burger.
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Chef Sam used
the onions to make a salsa.
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[Sam] I'm taking
the bacon and the cheese
off the doughnut burger
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to make my cheese sauce
for my nachos.
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-I don't hear
any sizzle over there.
-[laughs]
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[Sam] Who else
is sizzling?
Me.
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Cheese sauce
is my perfume. [chuckles]
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My upbringing
was pretty rough.
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My mom was a single mom
trying to make ends meet,
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and she was 23 years old
with four kids.
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So, I picked up
a lot of slack, you know,
being the oldest daughter.
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I had to like, cook
and clean a lot.
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I had to do a lot of mothering
for my younger brothers
and sisters.
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They made me exactly
who I am today.
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-Behind.
-[Justin] Heard, behind.
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[Bo] We are definitely
not counting calories today.
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We are going full fat.
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Chef Bo, what you know?
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[Bo] I'm gonna take
the burger, add the doughnut,
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add some ginger, some garlic
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and make a doughnut burger
XO sauce.
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Tossed chicken wings,
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with canned bean
green goddess.
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-[Kelsey] I like it.
-[Bo] I'm throwing
tarragon in,
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I'm throwing
those green beans in there
with that ranch dressing.
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No one says what the green
in green goddess has to be.
It just has to be green.
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-[Eddie] Right.
-[Chris] No.
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[Bo] XO sauce
is an Asian sauce
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that's made with smoked meat
and dried seafood.
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I know that it's corny
and everyone says it,
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but I want to win
for my family.
I love my family.
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I want them to be proud,
and I want them to sit
and be like, "That's my son!"
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Ten minutes, y'all.
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-Ten minutes.
-[Justin] Heard, ten minutes.
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I got chicken
in the fryer, chefs.
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Canned green beans, yo,
I pull those things out
all the time with my kids.
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-I really do.
-Yeah?
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They're really freaking good.
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-You do it with
the crispy onions, right?
-[Kelsey] Yes!
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00:08:40,567 --> 00:08:42,266
-[Chris] On the top? Yeah.
-Yes.
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00:08:42,266 --> 00:08:45,100
[Margaret] I'm going to make
a green bean salsa verde
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using those canned
green beans.
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I taste my salsa verde.
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I'm really happy with it.
So I'm ready to roll.
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Oh, yeah.
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I know without a doubt...
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Cook, Sammy, cook.
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...that I will not be
able to cook
these chicken wings in time.
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00:09:00,300 --> 00:09:01,800
And nor will I try.
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00:09:01,800 --> 00:09:04,700
[Eddie] So,
it looks like Sam took
her wings off the bone.
236
00:09:04,700 --> 00:09:05,567
Just getting the meat.
237
00:09:05,567 --> 00:09:06,900
-What do you think about that?
-[Chris] Oh.
238
00:09:06,900 --> 00:09:09,667
You know, I like it because
they don't have to
serve us wings
239
00:09:09,667 --> 00:09:11,266
-just because we gave
them wings.
-[Kelsey] Right.
240
00:09:11,266 --> 00:09:14,967
[Chris] So, as long as
she doesn't overcook it,
I think it is a good move.
241
00:09:14,967 --> 00:09:18,000
[Sam] It's gonna bring,
like, a really nice richness
to my nachos.
242
00:09:18,000 --> 00:09:20,667
Like if you had a chicken
that was pulled and braised
243
00:09:20,667 --> 00:09:23,166
and super seasoned
and treated well.
244
00:09:23,166 --> 00:09:25,100
[Bo] Justin, how long
you gonna need
that fryer?
245
00:09:25,100 --> 00:09:27,000
[Justin] Uh Chef, it should be
about two more minutes.
246
00:09:27,000 --> 00:09:28,467
Okay. Thank you.
247
00:09:28,467 --> 00:09:29,800
I'm gonna take
the chicken wings,
248
00:09:29,800 --> 00:09:32,700
and because we have
a short amount of time,
I'd blanch them first.
249
00:09:32,700 --> 00:09:35,667
So that way
I'm not feeding
the chefs raw meat.
250
00:09:35,667 --> 00:09:37,567
[Eddie] Is Bo
blanching his wings?
251
00:09:37,567 --> 00:09:40,100
-[Kelsey] That's an
interesting move.
-[Eddie and Chris] Yeah.
252
00:09:40,100 --> 00:09:41,867
-[Eddie] Huh.
-Do you think
he's not frying them?
253
00:09:41,867 --> 00:09:43,567
[Bo] I'm poaching them.
I'm still gonna fry them.
254
00:09:43,567 --> 00:09:44,900
[Kelsey] I don't think
I've ever done this.
255
00:09:44,900 --> 00:09:46,667
[Bo] I got to get in
this fryer if I can.
256
00:09:46,667 --> 00:09:47,667
-[Justin] Yes.
-[Bo] Okay.
257
00:09:47,667 --> 00:09:50,300
-Yeah, I'm gonna
consolidate, sir.
-[Bo] Thank you.
258
00:09:50,300 --> 00:09:51,567
All right, chefs,
here we go.
259
00:09:51,567 --> 00:09:52,967
You've got five minutes left.
260
00:09:54,266 --> 00:09:56,867
I'mma tell y'all right now,
I ain't eating raw chicken.
261
00:09:56,867 --> 00:09:58,500
Down to the wire her
with these chicken wings.
262
00:09:58,500 --> 00:10:00,667
It seems like Bo may be
winging it right now.
263
00:10:00,667 --> 00:10:02,467
-Oh!
-Yeah, ah-hah!
264
00:10:08,867 --> 00:10:10,767
We're not gonna be
eating off this table.
265
00:10:10,767 --> 00:10:12,200
[Bo] So, I'm getting
the fryer last.
266
00:10:12,200 --> 00:10:14,266
I'm still absolutely worried
that it's not gonna
be crispy,
267
00:10:14,266 --> 00:10:16,567
because that's the one thing
you really need
from a chicken wing.
268
00:10:16,567 --> 00:10:17,934
All right.
We are looking good.
269
00:10:19,467 --> 00:10:21,266
[Chris] Whatever you guys
are doing, you gotta
do it quickly.
270
00:10:21,266 --> 00:10:23,967
-Three-and-a-half minutes
is gonna evaporate very quick.
-[Eddie] Let's go, chefs!
271
00:10:23,967 --> 00:10:25,967
-[Eddie and Kelsey] Hurry!
-[Chris] Put it down, chefs.
272
00:10:25,967 --> 00:10:27,700
[Justin] I'm making
a honey gochujang glaze
273
00:10:27,700 --> 00:10:29,567
to toss my wings in
because it's got everything.
274
00:10:29,567 --> 00:10:31,567
It's got a little bit of funk
from the fermentation,
275
00:10:31,567 --> 00:10:33,400
a lot of spice
from the gochujang,
276
00:10:33,400 --> 00:10:34,734
some sweetness
from the honey.
277
00:10:36,400 --> 00:10:39,066
I don't think
Justin has touched
his doughnut burger yet.
278
00:10:39,066 --> 00:10:40,467
-He just did onion.
-[Chris] Onion?
279
00:10:40,467 --> 00:10:42,166
[Justin] Give it
a little bit of bite.
280
00:10:42,166 --> 00:10:45,166
I decide I'm gonna use
the onion from my doughnut
burger in my glaze
281
00:10:45,166 --> 00:10:47,200
because it's the
one component
of the doughnut burger
282
00:10:47,200 --> 00:10:48,667
that I think
will really work.
283
00:10:48,667 --> 00:10:49,734
[Eddie] Ranch dressing,
you know,
284
00:10:49,734 --> 00:10:52,100
typically sour cream,
buttermilk,
an array of herbs.
285
00:10:52,100 --> 00:10:54,867
-It's a cooling kind
of a condiment, right?
-[Chris] Yeah.
286
00:10:54,867 --> 00:10:56,166
[Eddie] You're not a ranch
dressing guy?
287
00:10:56,166 --> 00:10:58,000
[Chris] With wings,
I'm a blue cheese guy.
288
00:10:58,000 --> 00:11:01,767
I tell you what, Chef,
Margaret's wings are looking
pretty good right now.
289
00:11:01,767 --> 00:11:05,200
Having this spicy salsa verde
like what's not to love?
290
00:11:05,200 --> 00:11:06,333
[Eddie] Come on, chefs.
291
00:11:07,767 --> 00:11:08,800
Let's go, Sammy.
292
00:11:08,800 --> 00:11:12,133
I'm gonna make a pretty
simple crema with the ranch.
293
00:11:15,100 --> 00:11:18,600
I think the green goddess
with the green beans
and the ranch is smart.
294
00:11:18,600 --> 00:11:19,800
[Chris] That's just--
that's cool, yeah.
295
00:11:19,800 --> 00:11:22,500
-[Eddie] Less than
60 seconds, chefs.
-[Justin] Heard.
296
00:11:22,500 --> 00:11:25,467
I mean, he's just--
he's just leaning
on that fryer.
297
00:11:25,467 --> 00:11:27,100
[Bo] I 'm hearing the judges,
but I'm trying to give
my chicken
298
00:11:27,100 --> 00:11:28,800
as much time
as I possibly can.
299
00:11:28,800 --> 00:11:30,000
It's got
a little bit of color,
300
00:11:30,000 --> 00:11:32,166
but it's not quite where
I want it.
301
00:11:32,166 --> 00:11:34,000
-Thirty seconds, chefs.
-Thirty seconds, guys.
302
00:11:34,000 --> 00:11:35,934
-[Justin] Heard.
-[Chris] We can't eat i
if you don't plate it.
303
00:11:39,767 --> 00:11:42,166
The first round
is winding down, chefs.
304
00:11:42,667 --> 00:11:44,000
Ten, nine...
305
00:11:44,000 --> 00:11:45,667
-[Eddie] All the basket
ingredients.
-[Ted] ...eight...
306
00:11:45,667 --> 00:11:48,166
-[Ted] ...seven, six, five...
-[Chris]
Get it on the plate.
307
00:11:48,166 --> 00:11:51,867
-Get it on the plate.
Get it on the plate.
-[Ted] ...four, three, two,
308
00:11:51,867 --> 00:11:53,767
-one, time's up!
-[Margaret] Oh, lordy.
309
00:11:53,767 --> 00:11:55,333
-[Ted] step away.
-[judges applauding]
310
00:12:00,400 --> 00:12:01,800
That's chicken.
311
00:12:01,800 --> 00:12:03,367
I'm feeling really good.
312
00:12:03,367 --> 00:12:05,367
I'm not necessarily
concerned about the chicken
not being cooked through.
313
00:12:05,367 --> 00:12:07,533
I'm more concerned that
it didn't get crispy enough.
314
00:12:08,567 --> 00:12:09,867
Whoo.
315
00:12:09,867 --> 00:12:12,200
It's so intense, man.
316
00:12:12,200 --> 00:12:13,767
It's like you think
you know how to cook,
317
00:12:13,767 --> 00:12:16,600
and then you get here
and you're just thrown
a curveball.
318
00:12:16,600 --> 00:12:19,834
But from what I tasted,
it seemed really,
really delicious.
319
00:12:23,867 --> 00:12:26,767
[Ted] Chefs, you have
arrived at the chopping block.
320
00:12:26,767 --> 00:12:29,266
What an appetizer basket
you got.
321
00:12:29,266 --> 00:12:33,367
A doughnut burger,
canned green beans
322
00:12:33,367 --> 00:12:36,333
ranch dressing
and chicken wings.
323
00:12:37,266 --> 00:12:39,467
Chef Bo, you're up first.
Tell us what you made.
324
00:12:39,467 --> 00:12:42,100
Today, I made for you
dim sum chicken wings
325
00:12:42,100 --> 00:12:45,467
with a burger
and doughnut XO sauce.
326
00:12:45,467 --> 00:12:47,634
And a green bean goddess.
327
00:12:50,100 --> 00:12:53,300
Chef Bo,
I'm definitely getting
the doughnut in this dish
328
00:12:53,300 --> 00:12:55,867
that gives me
pops of sweetness.
329
00:12:55,867 --> 00:12:58,367
And I think you did
a really good job
incorporating the green beans
330
00:12:58,367 --> 00:13:00,066
into this green goddess.
331
00:13:00,066 --> 00:13:02,066
[Chris] With
the ranch dressing,
332
00:13:02,066 --> 00:13:05,800
I think your concept is fun
and this XO sauce,
it's delicious.
333
00:13:05,800 --> 00:13:08,467
I think you get
the guilty pleasure vibe.
334
00:13:08,467 --> 00:13:12,700
Yeah, I also really love
you can taste the doughnut
in the XO sauce.
335
00:13:12,700 --> 00:13:14,767
So I think
you did a great job.
336
00:13:14,767 --> 00:13:17,266
I think the only thing
I would say,
just the chicken wings,
337
00:13:17,266 --> 00:13:19,166
you know, I'm not sure
why you poached them first.
338
00:13:19,166 --> 00:13:23,467
It's nearly impossible
to get that crispy
breading outside
339
00:13:23,467 --> 00:13:26,000
like you'd want to
when you bread them hot.
340
00:13:26,000 --> 00:13:27,467
Yeah, I tried to cool them
in the ice bath,
341
00:13:27,467 --> 00:13:28,600
but I just didn't have
enough time.
342
00:13:28,600 --> 00:13:30,467
The skin is just super,
super soggy,
343
00:13:30,467 --> 00:13:31,767
and there's just no
getting around it.
344
00:13:33,066 --> 00:13:34,667
Chef Margaret,
what did you make?
345
00:13:34,667 --> 00:13:36,567
I did fried chicken wings
346
00:13:36,567 --> 00:13:40,166
tossed in a green bean
salsa verde
347
00:13:40,166 --> 00:13:44,767
and on the side,
there's a blue cheese
bacon ranch
348
00:13:44,767 --> 00:13:46,567
with extra black peppercorn.
349
00:13:49,200 --> 00:13:51,467
[Eddie] Chef,
I love the idea
behind this dish.
350
00:13:51,467 --> 00:13:54,967
I mean, chicken wings
in a ranch, blue cheese
kind of a dipper,
351
00:13:54,967 --> 00:13:57,800
I think it's spot on.
The only thing I'm missing
is a cold beer.
352
00:13:57,800 --> 00:13:59,800
I like the flavor
of the chicken wing,
353
00:13:59,800 --> 00:14:01,066
the sauce that
you tossed it in.
354
00:14:01,066 --> 00:14:03,166
-[Margaret] Mmm-hmm. Yeah.
-The salsa verde, right?
355
00:14:03,166 --> 00:14:05,166
But, when I hear
salsa verde,
356
00:14:05,166 --> 00:14:08,367
while it's nice and bright,
it's missing that
heat element.
357
00:14:08,367 --> 00:14:12,200
My biggest issue
is with the ranch blue cheese.
358
00:14:12,200 --> 00:14:13,700
Even though you have
this blue cheese in here,
359
00:14:13,700 --> 00:14:15,700
all I'm getting
is that ranch.
360
00:14:15,700 --> 00:14:17,867
I actually don't mind
the bacon dip sauce.
361
00:14:17,867 --> 00:14:20,066
-I got to be honest.
I love blue cheese.
-'Cause you like blue cheese.
362
00:14:20,066 --> 00:14:21,800
And I'm a blue cheese guy
with my wings.
363
00:14:21,800 --> 00:14:23,467
And I like the salsa verde,
although I do think
364
00:14:23,467 --> 00:14:24,867
the green beans
get lost a little bit.
365
00:14:24,867 --> 00:14:26,367
I think your concept's great.
366
00:14:26,367 --> 00:14:28,200
Much like Bo here.
367
00:14:28,200 --> 00:14:29,800
You get
the guilty pleasure vibe.
368
00:14:29,800 --> 00:14:31,467
Good concepts, but execution,
369
00:14:31,467 --> 00:14:33,166
if you move on,
you gotta tighten
it up a little bit.
370
00:14:33,166 --> 00:14:36,266
-Heard.
-Chef Justin,
about your dish.
371
00:14:36,266 --> 00:14:39,567
Today, I made for you
a gochujang and honey
glazed chicken wing
372
00:14:39,567 --> 00:14:41,166
with a green bean remoulade.
373
00:14:43,100 --> 00:14:46,166
With my restaurant,
we are all about fat,
fun, heat.
374
00:14:46,166 --> 00:14:48,000
Everybody in my kitchen
came from fine dining
kitchens.
375
00:14:48,000 --> 00:14:49,266
But we just want to
use good ingredients,
376
00:14:49,266 --> 00:14:51,367
good techniques
and make it more
approachable for everyone.
377
00:14:51,367 --> 00:14:52,667
Yeah, love that.
378
00:14:52,667 --> 00:14:54,500
Where did you use
the doughnut burger?
379
00:14:54,500 --> 00:14:56,100
So I chopped up the onions
just to get a little bit
380
00:14:56,100 --> 00:14:57,767
of the onion flavor
in the gochujang glaze.
381
00:14:57,767 --> 00:15:00,266
I think this is more
in line with what
we've been looking for.
382
00:15:00,266 --> 00:15:01,567
We've got a nice,
crispy exterior,
383
00:15:01,567 --> 00:15:02,700
although it's not
really adhering,
384
00:15:02,700 --> 00:15:04,166
-it's kind of falling apart.
-[Justin] Yeah, yeah.
385
00:15:04,166 --> 00:15:07,266
But flavor wise, you've got
everything you just said.
386
00:15:07,266 --> 00:15:08,467
-Fat, fun and heat.
-Yeah.
387
00:15:08,467 --> 00:15:10,266
-I mean, that's what
you could name this dish.
-Yeah.
388
00:15:11,166 --> 00:15:13,367
The glaze that you have,
this gochujang and honey
389
00:15:13,367 --> 00:15:16,066
gives the chicken wing
unbelievable balance.
390
00:15:16,066 --> 00:15:19,066
The cook on the chicken wing
feel nice and juicy.
391
00:15:19,066 --> 00:15:21,867
And I think
that the remoulade
is a great compliment
392
00:15:21,867 --> 00:15:23,100
with the ranch dressing.
393
00:15:23,100 --> 00:15:26,967
My only knock is that
the breading
to chicken ratio,
394
00:15:26,967 --> 00:15:28,266
I think, is a little bit off.
395
00:15:28,266 --> 00:15:31,867
But it's crunchy
on the outside, which is
what we really need to see.
396
00:15:31,867 --> 00:15:34,567
It's sticky and spicy
and full of heat.
397
00:15:34,567 --> 00:15:36,567
Really, if you keep
playing like this,
398
00:15:36,567 --> 00:15:38,200
I think that you'll
knock it out of the park.
399
00:15:38,200 --> 00:15:39,900
All right, Chef Justin,
thank you.
400
00:15:39,900 --> 00:15:41,233
Awesome. Thank you so much.
401
00:15:41,800 --> 00:15:43,367
Chef Sam, what did you make?
402
00:15:43,367 --> 00:15:45,166
Um, I made for you guys
chicken nachos.
403
00:15:46,600 --> 00:15:48,667
A different point of view
than the rest of the field.
404
00:15:48,667 --> 00:15:50,367
Um, yeah,
I was really intimidated
405
00:15:50,367 --> 00:15:52,567
with the chicken
being on the bone
and the time frame,
406
00:15:52,567 --> 00:15:54,567
so I just immediately
took it off the bone.
407
00:15:55,800 --> 00:15:58,166
Do you think you're the chef
to beat in this competition?
408
00:15:58,166 --> 00:16:00,066
I think so.
I love cooking things
409
00:16:00,066 --> 00:16:01,433
that are like,
overly indulgent.
410
00:16:01,433 --> 00:16:03,767
A chef gets off of work,
and it's like, you're not
gonna go have a salad.
411
00:16:03,767 --> 00:16:05,000
You're gonna go have a burger.
412
00:16:05,000 --> 00:16:06,600
You're gonna go have
some tacos or something.
413
00:16:06,600 --> 00:16:10,133
So, I feel very attached
to making these kinds of food.
414
00:16:11,700 --> 00:16:13,467
[Eddie] Where is
the doughnut burger?
415
00:16:13,467 --> 00:16:16,634
Um, I did the onions
and the tomatoes inside
of the pico de gallo.
416
00:16:18,667 --> 00:16:20,367
You nailed the guilty
pleasure on the head.
417
00:16:20,367 --> 00:16:22,000
I love nachos so much.
418
00:16:22,000 --> 00:16:24,767
-[chuckles] Yeah.
-This is a very
successful dish.
419
00:16:24,767 --> 00:16:27,600
The green beans
inside of this pico,
I think, is brilliant.
420
00:16:27,600 --> 00:16:31,600
I love the crema as well
and it has a little bit
of sweetness to it.
421
00:16:31,600 --> 00:16:33,100
[Chris] The one thing
I'm missing,
422
00:16:33,100 --> 00:16:36,900
I-I consider myself
a bit of a nacho freak
and I need a little heat.
423
00:16:36,900 --> 00:16:39,300
But I like that you showed
a different point of view.
424
00:16:39,300 --> 00:16:41,166
I tell you, the star
of the show here
425
00:16:41,166 --> 00:16:43,266
is this pickled
canned green bean.
426
00:16:43,266 --> 00:16:45,333
I mean, that's really smart.
427
00:16:46,000 --> 00:16:48,333
-Thank you.
-Chef Sam, thank you.
428
00:16:49,000 --> 00:16:50,467
All right, as you know,
429
00:16:50,467 --> 00:16:53,367
only three of you
will be cooking
in the entree round.
430
00:16:53,367 --> 00:16:55,166
Thank you, chefs.
431
00:16:55,166 --> 00:16:57,100
[Margaret] Bo and I
struggled a little bit,
432
00:16:57,100 --> 00:16:59,400
making sure that
the components that we had
433
00:16:59,400 --> 00:17:02,400
were properly seasoned,
properly executed.
434
00:17:02,400 --> 00:17:06,367
So I'm not sure,
it really could come down
to any one of us.
435
00:17:07,400 --> 00:17:08,500
[Bo] I'm feeling pretty good.
436
00:17:08,500 --> 00:17:11,300
The judges had some
complimentary things to say
437
00:17:11,300 --> 00:17:12,533
and some negative things
to say.
438
00:17:12,533 --> 00:17:15,467
It seems that Margaret
might also be
on the chopping block.
439
00:17:15,467 --> 00:17:19,166
So, whose dish
is on the chopping block?
440
00:17:28,600 --> 00:17:31,934
So, whose dish
is on the chopping block?
441
00:17:40,000 --> 00:17:42,634
Chef Bo,
you've been chopped. Judges?
442
00:17:44,300 --> 00:17:48,467
Bo, you know,
this was a guilty pleasures
competition here,
443
00:17:48,467 --> 00:17:51,166
and it lacked the crunch
and the stickiness
444
00:17:51,166 --> 00:17:54,467
and the things you look for
in wings that you put
on this plate
445
00:17:54,467 --> 00:17:56,400
to make it that
guilty pleasure.
446
00:17:56,400 --> 00:17:58,900
And so, we had to chop you.
447
00:17:58,900 --> 00:18:00,200
-Thank you, Bo.
-[Eddie] Thanks you, Chef.
448
00:18:00,200 --> 00:18:01,233
Good luck to you.
449
00:18:03,367 --> 00:18:05,200
[Bo] You know, I'm a little
disappointed for sure.
450
00:18:05,200 --> 00:18:08,066
Even though I was chopped,
I still had an amazing time,
451
00:18:08,066 --> 00:18:10,066
and I still can't wait
to see myself on TV.
452
00:18:14,567 --> 00:18:18,367
Chef Sam, Chef Justin,
Chef Margaret.
453
00:18:18,367 --> 00:18:22,233
Your second set
of indulgent ingredients
is inside these.
454
00:18:24,767 --> 00:18:25,867
Check them out.
455
00:18:28,000 --> 00:18:30,767
-All right.
-You've got fried pickles.
456
00:18:30,767 --> 00:18:32,367
This is awesome.
457
00:18:32,367 --> 00:18:34,367
[Ted] You also have
butter flavored soda.
458
00:18:34,367 --> 00:18:36,767
I've never even seen this
before in my life.
459
00:18:36,767 --> 00:18:38,467
Like, look at this color.
460
00:18:38,967 --> 00:18:40,033
It's horrific.
461
00:18:40,033 --> 00:18:43,166
I have definitely
been curious
and drank that before.
462
00:18:43,166 --> 00:18:44,934
-[chuckles]
-[Ted] French fries.
463
00:18:46,000 --> 00:18:47,867
And rib eye steak.
464
00:18:47,867 --> 00:18:50,100
Yeah, I'm not mad about
this rib eye steak though,
465
00:18:50,100 --> 00:18:51,533
that's for sure. [chuckles]
466
00:18:52,667 --> 00:18:54,533
This 30 minutes
will go by fast.
467
00:18:55,100 --> 00:18:56,166
Clock starts now.
468
00:18:56,166 --> 00:18:57,166
-[Chris] All right.
-[Eddie] All right,
here we go.
469
00:18:57,166 --> 00:18:58,400
Yeah!
470
00:18:58,400 --> 00:19:00,100
-Guilty pleasure entree.
-Guilty pleasure.
471
00:19:00,100 --> 00:19:03,166
Could I offer you
a nice butter flavored soda?
472
00:19:03,166 --> 00:19:05,266
-Let's cheers
to guilty pleasures.
-[Kelsey] Yeah.
473
00:19:05,266 --> 00:19:06,634
-[Eddie] Hey!
-[chuckles]
474
00:19:08,300 --> 00:19:09,667
-[Ted] How is it?
-[Kelsey] Uh-uh.
475
00:19:09,667 --> 00:19:11,166
-[Ted chuckles]
-Oh, man, that is bad.
476
00:19:11,166 --> 00:19:12,767
-[Kelsey] It is bad.
-[Ted chuckles]
477
00:19:12,767 --> 00:19:15,967
Imagine a butter flavored
cooking spray in a bottle.
478
00:19:15,967 --> 00:19:18,100
[Kelsey] With like,
a hint of gasoline, maybe?
479
00:19:18,100 --> 00:19:20,767
Tempura is what
my head goes straight to.
480
00:19:20,767 --> 00:19:22,266
Rather than using soda water,
481
00:19:22,266 --> 00:19:24,867
you can use this
butter flavored soda.
482
00:19:26,100 --> 00:19:27,500
[Justin] This basket's
screaming burger to me.
483
00:19:27,500 --> 00:19:30,600
You've got beef,
you've got fries,
you've got pickles.
484
00:19:30,600 --> 00:19:32,967
I've made tens of thousands
of burgers in my life.
485
00:19:32,967 --> 00:19:35,266
It's my bread and butter,
so I say, "Come on,
let's do it."
486
00:19:35,266 --> 00:19:37,266
[Chris] We've got
these beautiful
rib eyes in the basket.
487
00:19:37,266 --> 00:19:40,300
Super, super rich,
buttery itself.
488
00:19:40,300 --> 00:19:42,467
However, we are talking
about guilty pleasures.
489
00:19:42,467 --> 00:19:46,166
My last meal would
definitely be a super juicy,
perfect burger.
490
00:19:46,166 --> 00:19:47,767
I'd love to see somebody
pull out the grinder,
491
00:19:47,767 --> 00:19:49,867
which actually, Justin
did pull out the grinder.
492
00:19:49,867 --> 00:19:51,300
-[Kelsey] Okay.
-Are you making
a burger, Justin?
493
00:19:51,300 --> 00:19:52,300
-I am.
-[Chris] My man!
494
00:19:52,300 --> 00:19:53,567
-[Kelsey] Yes!
-[chuckles]
495
00:19:53,567 --> 00:19:55,467
-There we go, my man!
-Very brave.
496
00:19:55,467 --> 00:19:56,634
[Eddie] That's
a guilty pleasure.
497
00:19:57,467 --> 00:19:58,600
[Justin] I'm making
a patty melt
498
00:19:58,600 --> 00:19:59,900
with beer battered
french fries
499
00:19:59,900 --> 00:20:01,967
and a butter soda
barbecue sauce.
500
00:20:01,967 --> 00:20:05,867
So, Justin is grinding
the pickles into the rib eye.
501
00:20:05,867 --> 00:20:08,166
-There we go.
-[Eddie] The rib eye
is very fatty.
502
00:20:08,166 --> 00:20:10,700
So you're gonna get
that nice pop of acidity
inside it
503
00:20:10,700 --> 00:20:12,000
-that will kind of
balance it out.
-[Chris] Yeah.
504
00:20:12,000 --> 00:20:13,266
[Justin] I've used
a lot of sodas before
505
00:20:13,266 --> 00:20:14,767
as a base
for barbecue sauce.
506
00:20:14,767 --> 00:20:16,066
So along with
the buttered soda,
507
00:20:16,066 --> 00:20:17,834
I've grabbed brown sugar
and ketchup.
508
00:20:20,567 --> 00:20:22,667
[Margaret] Last round
I was definitely told
509
00:20:22,667 --> 00:20:25,066
I needed to get more bold
with my flavors.
510
00:20:26,100 --> 00:20:28,467
I'm not gonna
screw it up this time.
511
00:20:28,467 --> 00:20:31,266
-Margaret, what about you?
-I'm gonna do
a katsu sandwich.
512
00:20:31,266 --> 00:20:32,900
-[Chris and Eddie exclaim]
-[Kelsey] I love katsu. Yeah.
513
00:20:32,900 --> 00:20:34,467
[Margaret] And I got
a chili garlic
514
00:20:34,467 --> 00:20:35,900
Napa cabbage slaw.
515
00:20:35,900 --> 00:20:37,700
I used to work
in a sandwich shop.
516
00:20:37,700 --> 00:20:42,100
We made a katsu with a slaw,
with a pickled vinaigrette.
517
00:20:42,100 --> 00:20:44,767
[Eddie] Is Chef Margaret
putting the pickles
in the slaw?
518
00:20:44,767 --> 00:20:45,867
I think so, yes.
519
00:20:49,767 --> 00:20:51,767
Whoo, butter flavored soda.
520
00:20:51,767 --> 00:20:54,867
I know that I can work it
into my slaw.
521
00:20:56,000 --> 00:20:57,467
Whoo!
522
00:20:57,467 --> 00:20:59,600
-French fries, I got--
-[Chris] That's your
thing, right?
523
00:20:59,600 --> 00:21:01,867
-That is my guilty pleasure.
-[Kelsey] Yeah?
524
00:21:01,867 --> 00:21:04,734
-I want them very crispy,
very salty.
-[Eddie] Me too.
525
00:21:05,367 --> 00:21:07,266
-[Sam] Y'all hear that?
-Heard.
526
00:21:07,266 --> 00:21:09,800
[Sam] Guilty pleasure
is when you go
to a steakhouse
527
00:21:09,800 --> 00:21:12,166
and you order
the nice cut that you want
528
00:21:12,166 --> 00:21:16,233
and you get all the fix-ins,
and it has this really rich
mashed potato.
529
00:21:19,000 --> 00:21:20,467
I'm making a steak
and potatoes
530
00:21:20,467 --> 00:21:23,967
with a grilled rib eye,
a little crumble
from the fried pickles
531
00:21:23,967 --> 00:21:25,967
and butter soda
mashed potatoes.
532
00:21:27,600 --> 00:21:30,700
Is Sam poaching
the french fries in cream?
533
00:21:30,700 --> 00:21:32,867
[Kelsey] I'm guessing
she's gonna make a purée.
534
00:21:32,867 --> 00:21:34,367
[Ted] Chefs, 15 minutes
on the clock.
535
00:21:36,100 --> 00:21:37,200
[Justin] I own
a Smashburger restaurant,
536
00:21:37,200 --> 00:21:39,333
so I'm really excited to make
a burger for the judges.
537
00:21:40,400 --> 00:21:42,800
Justin, the smash burgers
are looking good.
538
00:21:42,800 --> 00:21:43,600
[Justin] Thank you, thank you.
539
00:21:43,600 --> 00:21:44,667
[Chris] What's gonna make
your burger,
540
00:21:44,667 --> 00:21:46,300
like, a super
guilty pleasure burger?
541
00:21:46,300 --> 00:21:47,200
I'm doing a patty melt.
542
00:21:47,200 --> 00:21:48,867
-So, I am going to-- Yeah.
-[judges exclaim]
543
00:21:48,867 --> 00:21:50,166
-It just gets better.
-[Eddie] Yes.
544
00:21:50,166 --> 00:21:51,500
[Justin] I love patty melts.
545
00:21:51,500 --> 00:21:53,934
It's just a nice melty
grilled cheese with beef.
546
00:21:54,600 --> 00:21:55,600
Beautiful.
547
00:21:56,667 --> 00:21:58,200
[Chris]
I'm a little bit concerned
with Margaret.
548
00:21:58,200 --> 00:22:00,066
She's kinda struggling
to slice the steaks.
549
00:22:00,066 --> 00:22:02,867
You know,
you definitely want this
to be thin and crispy.
550
00:22:02,867 --> 00:22:04,567
[Margaret] I'm gonna use
the butter flavored soda
551
00:22:04,567 --> 00:22:07,233
as part of the egg dip
for my katsu.
552
00:22:07,767 --> 00:22:08,900
Here we go.
553
00:22:08,900 --> 00:22:11,667
[Chris]
She's just now getting
her rib eyes in the fryer.
554
00:22:11,667 --> 00:22:13,934
[Margaret] I can fit--
I can fit her in there.
555
00:22:17,600 --> 00:22:19,600
She made, like, a little bit
of a seasoning mix
556
00:22:19,600 --> 00:22:20,734
with lots of peppercorn.
557
00:22:22,300 --> 00:22:23,567
[Margaret] Let's go.
558
00:22:23,567 --> 00:22:25,567
Chefs, just under
10 minutes left.
559
00:22:25,567 --> 00:22:26,767
[Justin] I said it before,
I'll say it again.
560
00:22:26,767 --> 00:22:27,900
It's gonna go by quick.
561
00:22:27,900 --> 00:22:29,467
Hustle, hustle, hustle.
562
00:22:29,467 --> 00:22:30,734
I love french fries
with all my heart.
563
00:22:32,300 --> 00:22:33,467
Not these french fries.
564
00:22:33,467 --> 00:22:35,166
So, I beer batter these fries.
565
00:22:35,166 --> 00:22:37,000
You know,
I need a crunchy element
on that burger.
566
00:22:37,000 --> 00:22:37,967
Doing a smash burger.
567
00:22:37,967 --> 00:22:39,400
Beer battered fries
and barbecue sauce.
568
00:22:39,400 --> 00:22:41,133
Those are all
guilty pleasure foods.
569
00:22:42,467 --> 00:22:43,900
Oh, that's awesome.
570
00:22:43,900 --> 00:22:47,400
I'm not loving
this barbecue sauce
on Justin's burger, y'all.
571
00:22:47,400 --> 00:22:49,367
And while it's piled
with fries...
572
00:22:49,367 --> 00:22:51,667
-[Eddie] That's not
a patty melt.
-[Kelsey] No, it's not.
573
00:22:51,667 --> 00:22:52,867
You got this, Margaret.
574
00:22:52,867 --> 00:22:55,467
-That bread's looking good.
-[Margaret] Thank you,
thank you.
575
00:22:55,467 --> 00:22:57,767
I'm gonna make
double fried french fries
for my katsu,
576
00:22:57,767 --> 00:22:59,467
because when I was a kid,
577
00:22:59,467 --> 00:23:01,166
we'd go to this restaurant
578
00:23:01,166 --> 00:23:04,266
and they loaded french fries
on top of your sandwich.
579
00:23:04,266 --> 00:23:07,500
That's super indulgent.
Totally guilty pleasure.
580
00:23:07,500 --> 00:23:08,934
Five minutes on the clock,
chefs.
581
00:23:11,266 --> 00:23:13,000
[Sam] I'm taking the breading
from the fried pickles
582
00:23:13,000 --> 00:23:14,834
to make a truffle crumble
for my steak.
583
00:23:15,367 --> 00:23:17,100
Everybody loves truffles
584
00:23:17,100 --> 00:23:20,333
and something really
guilty pleasure.
585
00:23:25,367 --> 00:23:27,100
Sam just went in the oven
with three minutes to go.
586
00:23:27,100 --> 00:23:28,433
Oh, my God.
587
00:23:28,433 --> 00:23:31,467
[Sam] I'm realizing that
these steaks might not
be cooked in time.
588
00:23:31,467 --> 00:23:32,667
Two and a half minutes.
589
00:23:35,567 --> 00:23:37,767
Sam just pulled her steaks out
and just started slicing.
590
00:23:37,767 --> 00:23:39,100
[Eddie] Oh, no, no,
no, no, no.
591
00:23:39,100 --> 00:23:40,033
Crap.
592
00:23:40,033 --> 00:23:42,000
Now she's taking the steak,
she sliced it raw,
593
00:23:42,000 --> 00:23:44,266
she's putting the slices
back on the grill.
594
00:23:44,266 --> 00:23:46,767
[Ted] All right, chefs,
you've got about one minute
left here.
595
00:23:46,767 --> 00:23:48,667
One minute to go.
596
00:23:48,667 --> 00:23:49,634
[Justin] Heard, chef.
597
00:23:51,400 --> 00:23:53,867
Y'all got 30 seconds.
598
00:23:53,867 --> 00:23:56,233
-[Chris] Hurry.
-Come on,
get everything on the plate.
599
00:23:57,400 --> 00:23:58,834
Get everything on the plate.
600
00:23:58,834 --> 00:24:02,200
-[Ted] We need those plates
to be all done in...
-[Eddie] Fifteen seconds.
601
00:24:02,200 --> 00:24:07,600
-[Kelsey] Oh, no.
-[Ted] ...ten, nine,
eight, seven,
602
00:24:07,600 --> 00:24:14,266
six, five, four, three,
two, one.
603
00:24:14,266 --> 00:24:15,934
-Time's up.
-[judges applauding]
604
00:24:18,400 --> 00:24:19,800
[Justin] Wow.
605
00:24:21,600 --> 00:24:24,100
[Margaret]
My katsu definitely looks
a little on the dark side,
606
00:24:24,100 --> 00:24:26,367
but I think it's gonna have
the flavor punch
607
00:24:26,367 --> 00:24:27,600
that they've asked for.
608
00:24:27,600 --> 00:24:29,200
At the end of the day,
like, we wanna see
everybody do well,
609
00:24:29,200 --> 00:24:31,900
but you wanna see
yourself do the best.
[laughs]
610
00:24:31,900 --> 00:24:33,467
It's not the prettiest,
but it's good.
611
00:24:33,467 --> 00:24:34,834
It's creative and it's yummy.
612
00:24:35,567 --> 00:24:36,667
So, I'm excited.
613
00:24:42,967 --> 00:24:45,567
Chefs,
for our guilty pleasures
entrée round
614
00:24:45,567 --> 00:24:47,467
we gave you fried pickles,
615
00:24:47,467 --> 00:24:50,467
butter flavored soda,
french fries
616
00:24:50,467 --> 00:24:52,166
and rib eye steaks.
617
00:24:52,166 --> 00:24:54,667
Chef Justin, please tell us
about your main course,
618
00:24:54,667 --> 00:24:57,100
I made a beer-battered
patty melt,
619
00:24:57,100 --> 00:24:58,767
some beer-battered
french fries
620
00:24:58,767 --> 00:25:01,266
and a buttered soda
barbecue sauce.
621
00:25:02,200 --> 00:25:03,367
I own a Smashburger restaurant
622
00:25:03,367 --> 00:25:05,467
in, uh, Winston-Salem,
North Carolina.
623
00:25:05,467 --> 00:25:07,767
We make cool,
fun burgers all the time
624
00:25:07,767 --> 00:25:08,967
and I saw that rib eye
625
00:25:08,967 --> 00:25:10,600
and I was like,
"I have to make a burger."
626
00:25:10,600 --> 00:25:12,467
-Burgers are my ultimate
guilty pleasure.
-[Justin] Yeah.
627
00:25:12,967 --> 00:25:14,033
[Eddie] I totally agree.
628
00:25:14,033 --> 00:25:16,900
A burger and patty melt
is definitely guilty pleasure.
629
00:25:16,900 --> 00:25:18,400
The pickles are in
the burger patty itself?
630
00:25:18,400 --> 00:25:19,767
Yeah, they were ground up.
631
00:25:19,767 --> 00:25:21,166
[Chris] The patty's got nice,
crispy edges.
632
00:25:21,166 --> 00:25:22,967
That's what you want
in a smash burger.
633
00:25:22,967 --> 00:25:25,367
The char on the outside
is textbook.
634
00:25:25,367 --> 00:25:27,200
And these fries are great.
635
00:25:27,200 --> 00:25:28,533
They're super, super crispy.
636
00:25:29,300 --> 00:25:31,300
But it is really sweet,
Justin.
637
00:25:31,300 --> 00:25:35,200
-Okay.
-I think that barbecue sauce
is very overpowering.
638
00:25:35,200 --> 00:25:36,967
-Okay.
-[Chris] I agree.
639
00:25:36,967 --> 00:25:39,667
But for me,
this is an issue of ratio.
640
00:25:39,667 --> 00:25:42,300
-There's a lot of bread
to the, to the actual patty.
-Yeah.
641
00:25:42,300 --> 00:25:44,867
[Eddie]
It is a lot of butter soda
barbecue sauce.
642
00:25:44,867 --> 00:25:46,367
But the concept
of this patty melt,
643
00:25:46,367 --> 00:25:47,967
I mean,
it's a guilty pleasure.
644
00:25:47,967 --> 00:25:48,967
Yeah.
645
00:25:48,967 --> 00:25:50,266
Next up, chef Sam.
646
00:25:50,266 --> 00:25:51,767
Please tell us
about your main course.
647
00:25:51,767 --> 00:25:54,100
I made a basic
meat and potatoes.
648
00:25:54,100 --> 00:25:55,400
When I see a big steak
like that,
649
00:25:55,400 --> 00:25:57,367
I think you just respect
the meat, you know?
650
00:25:57,367 --> 00:25:58,567
You season it really well,
651
00:25:58,567 --> 00:26:01,767
you char it appropriately,
you cook it to temp.
652
00:26:01,767 --> 00:26:02,967
[Ted] Could you tell us
about your business?
653
00:26:02,967 --> 00:26:05,000
So, I have
a small catering company
in Miami, Florida.
654
00:26:05,000 --> 00:26:07,100
We've been open since 2016.
655
00:26:07,100 --> 00:26:08,133
[Ted] Amazing.
656
00:26:09,100 --> 00:26:10,000
[Chris] Well,
I'm happy to report
657
00:26:10,000 --> 00:26:11,700
that my steak is actually
perfectly cooked.
658
00:26:11,700 --> 00:26:12,734
Thank you.
659
00:26:13,300 --> 00:26:14,700
[Kelsey] Perfectly cooked.
660
00:26:14,700 --> 00:26:17,100
-Really perfectly cooked.
Nailed it.
-[Sam] Thank you so much.
661
00:26:17,100 --> 00:26:18,667
[Eddie]
Again, guilty pleasure.
662
00:26:18,667 --> 00:26:20,567
Steak and potatoes,
really tasty.
663
00:26:20,567 --> 00:26:22,266
Once you're getting
to the steak itself,
664
00:26:22,266 --> 00:26:23,600
it is cooked really well.
665
00:26:23,600 --> 00:26:25,266
And I love the little pops
of char.
666
00:26:25,266 --> 00:26:27,800
And this crunch on top
is so crunchy.
667
00:26:27,800 --> 00:26:29,300
Which is very difficult to do,
668
00:26:29,300 --> 00:26:31,967
especially when
you're using something
like fried pickles
669
00:26:31,967 --> 00:26:33,467
that's already been cooked.
670
00:26:33,467 --> 00:26:37,100
This butter soda
french fry mash,
671
00:26:37,100 --> 00:26:39,066
it almost tastes
like a loaded potato.
672
00:26:39,066 --> 00:26:42,066
My biggest issue in this dish,
there's so much truffle.
673
00:26:42,066 --> 00:26:43,133
Oh, okay.
674
00:26:43,133 --> 00:26:45,367
The subtlety of the flavors
that you have in this mash
675
00:26:45,367 --> 00:26:47,200
overpowered by the truffle.
676
00:26:47,200 --> 00:26:50,100
-What would winning Chopped
mean to you?
-[Sam] Would mean the world.
677
00:26:50,100 --> 00:26:51,767
I'm the oldest daughter
of nine kids.
678
00:26:51,767 --> 00:26:53,266
-I don't know if any of you
are oldest kids...
-Wow.
679
00:26:53,266 --> 00:26:55,000
...but they kinda look at you
when parents aren't around,
680
00:26:55,000 --> 00:26:56,467
like, for the answers.
681
00:26:56,467 --> 00:26:57,900
And it's kind of like that
throughout life.
682
00:26:57,900 --> 00:26:59,467
Right now,
the world is pretty tough.
683
00:26:59,467 --> 00:27:00,900
And I have to step out
in front of them
684
00:27:00,900 --> 00:27:03,400
and show them that
it's not gonna destroy them,
685
00:27:03,400 --> 00:27:04,600
and hope that
I can inspire them
686
00:27:04,600 --> 00:27:06,066
and keep 'em
on the right path.
687
00:27:06,066 --> 00:27:08,166
-Thank you, Sam.
-[Sam] Thank you, chefs.
688
00:27:08,166 --> 00:27:09,266
Finally, chef Margaret.
689
00:27:09,266 --> 00:27:12,867
I'm calling this
a rib eye katsu
690
00:27:12,867 --> 00:27:14,900
with a butter flavored soda,
691
00:27:14,900 --> 00:27:17,467
fried pickles,
napa cabbage slaw
692
00:27:17,467 --> 00:27:20,166
and double fried french fries.
693
00:27:22,467 --> 00:27:24,667
[Kelsey] Okay, Margaret,
the direction of this,
694
00:27:24,667 --> 00:27:26,300
I love katsu, it's so good.
695
00:27:26,300 --> 00:27:27,467
Definitely guilty pleasure.
696
00:27:27,467 --> 00:27:29,166
It's a giant piece
of fried meat.
697
00:27:29,166 --> 00:27:31,266
-Yeah.
-[Kelsey] The bread is toasted
really, really well.
698
00:27:31,266 --> 00:27:33,300
I love that you grilled it.
699
00:27:33,300 --> 00:27:36,266
But unfortunately,
the katsu is way overcooked.
700
00:27:37,166 --> 00:27:39,266
[Chris] The katsu
is really dry on its own.
701
00:27:39,266 --> 00:27:42,166
However, that slaw
is near perfection.
702
00:27:42,166 --> 00:27:43,367
It's got creaminess,
703
00:27:43,367 --> 00:27:45,900
it absolutely adds a sauce
to the sandwich,
704
00:27:45,900 --> 00:27:47,467
that otherwise would be dry.
705
00:27:47,467 --> 00:27:49,467
That slaw is, is perfection.
706
00:27:49,467 --> 00:27:52,166
Using the pickles
and the butter soda
in the slaw,
707
00:27:52,166 --> 00:27:54,400
I think, was a smart play,
especially the pickles.
708
00:27:54,400 --> 00:27:56,800
[Chris] The balance
between the slaw and the katsu
is good.
709
00:27:56,800 --> 00:27:58,266
-I love katsu.
I love the idea.
-Yeah.
710
00:27:58,266 --> 00:28:00,200
I love your thought process
again.
711
00:28:00,200 --> 00:28:01,767
The slaw is dynamite.
712
00:28:01,767 --> 00:28:03,400
I was able to have
one composed bite
713
00:28:03,400 --> 00:28:04,767
of the whole thing at once.
714
00:28:04,767 --> 00:28:06,400
And although I don't care
for the fries,
715
00:28:06,400 --> 00:28:08,300
that composed bite was great.
716
00:28:08,300 --> 00:28:10,367
I wish you would've done
something different with the,
717
00:28:10,367 --> 00:28:11,700
the french fries themselves.
718
00:28:11,700 --> 00:28:14,867
You know?
But flavor wise, I like it.
719
00:28:14,867 --> 00:28:15,867
[Ted]
All right, chef Margaret.
720
00:28:15,867 --> 00:28:17,200
-Thank you.
-Thank you.
721
00:28:17,200 --> 00:28:19,600
The dessert round
is right around the corner,
722
00:28:19,600 --> 00:28:21,600
but just for two of you.
723
00:28:21,600 --> 00:28:22,667
Thank you, chefs.
724
00:28:22,667 --> 00:28:24,033
[all] Thank you.
725
00:28:25,000 --> 00:28:25,967
[Justin] I think that,
you know,
726
00:28:25,967 --> 00:28:28,166
all of us made
some execution mistakes.
727
00:28:28,166 --> 00:28:31,166
I don't know
how to feel right now,
but I'm hopeful.
728
00:28:31,166 --> 00:28:33,667
[Margaret]
I'm feeling much better
after this round.
729
00:28:33,667 --> 00:28:35,800
You know,
everybody complimented
the slaw.
730
00:28:35,800 --> 00:28:40,667
Just a little bit worried
about that overcooked rib eye.
731
00:28:40,667 --> 00:28:44,066
[Ted] So, whose dish
is on the chopping block?
732
00:28:55,266 --> 00:28:58,567
So, whose dish
is on the chopping block?
733
00:29:06,467 --> 00:29:09,667
Chef Margaret,
you've been chopped. Judges?
734
00:29:09,667 --> 00:29:10,700
[Eddie] Chef Margaret,
735
00:29:10,700 --> 00:29:13,667
you did some
really beautiful things
on your plate.
736
00:29:13,667 --> 00:29:15,967
The rib eye katsu
was very creative.
737
00:29:15,967 --> 00:29:19,000
Unfortunately,
the rib eye itself
was overcooked.
738
00:29:19,000 --> 00:29:21,266
-And so, we had to chop you.
-[Margaret] Understood.
739
00:29:21,266 --> 00:29:22,266
Thank you so much.
740
00:29:22,266 --> 00:29:23,567
I really appreciate it.
741
00:29:23,567 --> 00:29:26,066
This was a blast.
Good luck, you guys.
742
00:29:26,066 --> 00:29:27,567
-Thank you.
-[Ted] Good luck, chef.
743
00:29:27,567 --> 00:29:28,634
[all applauding]
744
00:29:30,367 --> 00:29:33,100
Well,
bummed that I got chopped.
745
00:29:33,100 --> 00:29:34,500
I struggled a little bit.
746
00:29:34,500 --> 00:29:37,567
I just made a mistake
of overcooking that rib eye.
747
00:29:44,200 --> 00:29:45,667
[Ted] Chef Sam, chef Justin,
748
00:29:45,667 --> 00:29:49,100
you have made it
to the guilty pleasures
dessert round.
749
00:29:49,100 --> 00:29:51,667
Are you ready to seize
this opportunity?
750
00:29:51,667 --> 00:29:52,667
Ready to kill it.
751
00:29:52,667 --> 00:29:55,100
Guilty pleasures,
guilty as charged.
752
00:29:55,100 --> 00:29:57,433
[Ted] Mmm-hmm.
[chuckles softly] Sorry.
753
00:29:57,767 --> 00:29:58,867
That's funny.
754
00:29:58,867 --> 00:30:00,533
Let's see
what's in your final basket.
755
00:30:04,266 --> 00:30:05,233
Open 'em up.
756
00:30:07,266 --> 00:30:09,500
-[laughs]
-[chuckles] What is that?
757
00:30:09,500 --> 00:30:11,166
[Ted] It's gummy hot dogs.
758
00:30:11,166 --> 00:30:13,200
My first time ever
seeing gummy hot dogs.
759
00:30:13,200 --> 00:30:15,567
Whoever picked this one,
super cute.
760
00:30:16,367 --> 00:30:18,367
[Ted] You also
have strawberries.
761
00:30:18,367 --> 00:30:20,967
Actually, a little refreshing
to see a raw ingredient.
762
00:30:21,700 --> 00:30:23,567
-Cinnamon rolls.
-[Ted] Cinnamon rolls.
763
00:30:25,767 --> 00:30:27,800
And chocolate hazelnut spread.
764
00:30:27,800 --> 00:30:29,367
Which everyone loves
on everything.
765
00:30:29,367 --> 00:30:30,567
It's like the new
peanut butter.
766
00:30:31,400 --> 00:30:33,166
Thirty minutes to go
over the top
767
00:30:33,166 --> 00:30:35,066
with splendid sweet creations.
768
00:30:35,567 --> 00:30:36,800
Time starts now.
769
00:30:36,800 --> 00:30:38,066
-[Chris] All right,
here we go.
-[Kelsey] Yeah.
770
00:30:38,066 --> 00:30:39,333
[Eddie] Here we go,
here we go!
771
00:30:40,300 --> 00:30:42,667
[Ted] Judges,
having a sweet treat
at the end of your meal,
772
00:30:42,667 --> 00:30:45,400
why do we need to feel guilty
about that? I don't.
773
00:30:45,400 --> 00:30:46,567
Dessert should be decadent.
774
00:30:46,567 --> 00:30:48,000
It should be something
that you don't really
have room for,
775
00:30:48,000 --> 00:30:49,100
but you can't help yourself,
776
00:30:49,100 --> 00:30:51,467
which is the very definition
of a guilty pleasure, right?
777
00:30:51,467 --> 00:30:52,467
-[Eddie] Yeah, I agree.
-[mouths] Okay.
778
00:30:52,467 --> 00:30:54,767
When you talk about
guilty pleasure dessert,
779
00:30:54,767 --> 00:30:56,367
this is like a dessert,
in my mind,
780
00:30:56,367 --> 00:30:58,367
that you don't eat
all the time.
781
00:30:58,367 --> 00:30:59,700
[Justin] So far,
I feel like I've captured
782
00:30:59,700 --> 00:31:01,500
that guilty pleasure theme
really well.
783
00:31:01,500 --> 00:31:02,400
Coming down, chef.
784
00:31:02,400 --> 00:31:03,667
I think moving
into dessert round,
785
00:31:03,667 --> 00:31:05,967
the sweeter, the more fun,
the more doughy,
786
00:31:05,967 --> 00:31:07,266
the more sugary, the better.
787
00:31:08,166 --> 00:31:09,166
Awesome.
788
00:31:09,166 --> 00:31:11,467
Justin, what you thinking?
789
00:31:11,467 --> 00:31:12,767
I think I'm gonna go
pretty simple
790
00:31:12,767 --> 00:31:15,066
and do a fried
hazelnut doughnut
with some mascarpone,
791
00:31:15,066 --> 00:31:17,100
and then a, uh,
little strawberry compote.
792
00:31:17,100 --> 00:31:18,133
[Chris] And are you making
your own doughnut,
793
00:31:18,133 --> 00:31:19,767
or are you using
the cinnamon roll
as your doughnut?
794
00:31:19,767 --> 00:31:21,467
I'm using the cinnamon roll
as a filler.
795
00:31:21,800 --> 00:31:22,700
Very cool.
796
00:31:22,700 --> 00:31:23,800
[Chris]
In the hazelnut spread,
797
00:31:23,800 --> 00:31:25,300
I love the combination
of cinnamon and chocolate.
798
00:31:25,300 --> 00:31:26,867
-[Kelsey] Oh, for sure.
-[Chris] Always have.
799
00:31:26,867 --> 00:31:29,300
[Justin] I've probably eaten
25 donut holes in one sitting,
800
00:31:29,300 --> 00:31:31,467
so there's nothing
more guilty than doughnuts.
801
00:31:31,967 --> 00:31:33,100
How you feeling, Sam?
802
00:31:33,100 --> 00:31:35,467
-I'm feeling nervous.
-[Justin sighs]
803
00:31:35,467 --> 00:31:36,667
Same, same.
804
00:31:36,667 --> 00:31:39,166
[Eddie] I think that both
chef Sam and chef Justin,
805
00:31:39,166 --> 00:31:40,567
pretty neck and neck
right now.
806
00:31:40,567 --> 00:31:42,367
-[Kelsey] I agree.
-[Chris] It's very close.
807
00:31:42,367 --> 00:31:45,000
Which only means that
this round is super important.
808
00:31:45,000 --> 00:31:46,266
-That's true.
-[Chris] Exactly. Yeah.
809
00:31:47,000 --> 00:31:48,333
Relax, Sam.
810
00:31:49,367 --> 00:31:53,266
-Sam, what you think
you're gonna make?
-I'm gonna make a pizza.
811
00:31:53,266 --> 00:31:54,900
-Pizza.
-A pizza.
812
00:31:54,900 --> 00:31:56,166
[Kelsey] Okay,
I like that idea.
813
00:31:56,166 --> 00:31:57,400
[Eddie] Ah.
814
00:31:57,400 --> 00:31:59,867
[Sam] For my dessert,
I'm making a supreme
dessert pizza.
815
00:31:59,867 --> 00:32:01,867
Because the pizza
is already a guilty pleasure,
816
00:32:01,867 --> 00:32:04,367
so now you're making
a sweet pizza.
817
00:32:04,367 --> 00:32:06,100
So, it's a double
guilty pleasure.
818
00:32:06,100 --> 00:32:08,100
I hope I can
get it done in time.
819
00:32:08,100 --> 00:32:12,133
I'm using
the strawberries cooked down
as my tomato sauce.
820
00:32:12,500 --> 00:32:13,533
[whispers] Oh, my God.
821
00:32:13,533 --> 00:32:15,600
I like cinnamon rolls.
I think they're delicious.
822
00:32:15,600 --> 00:32:18,767
That canned cinnamon roll is
essentially a biscuit there.
823
00:32:18,767 --> 00:32:21,800
So, it could be turned
into anything if you roll it
into a sheet.
824
00:32:21,800 --> 00:32:23,367
That's a great starting point.
825
00:32:23,367 --> 00:32:26,166
I want to do something
really unique and creative
with these.
826
00:32:26,166 --> 00:32:29,767
[Kelsey] So, she's frying
pieces of cinnamon roll
in the fryer.
827
00:32:29,767 --> 00:32:31,300
[Sam] Deep fry them
and toss them
in cinnamon sugar.
828
00:32:31,300 --> 00:32:35,100
I'm gonna give 'em
really nice dessert
sausage pieces.
829
00:32:35,100 --> 00:32:36,533
Twenty minutes to go, chefs.
830
00:32:38,367 --> 00:32:39,600
[Justin] Once my donut holes
are ready to go,
831
00:32:39,600 --> 00:32:41,400
I head over to the fryer
and I drop 'em in.
832
00:32:41,400 --> 00:32:42,367
If you see the size of them,
833
00:32:44,266 --> 00:32:46,500
-they're big.
-That is a chunk.
834
00:32:46,500 --> 00:32:48,100
[Chris] They're gonna be
too dark on the outside
835
00:32:48,100 --> 00:32:51,100
if he's gonna get
the interior cooked correctly.
836
00:32:51,100 --> 00:32:53,300
[Justin] So, I'm gonna make
a strawberry coulis sauce
837
00:32:53,300 --> 00:32:56,166
because the doughnut
is bringing a nice, sweet
and fluffy flavor,
838
00:32:56,166 --> 00:32:59,200
but you need something tangy
and fruity to offset that.
839
00:32:59,200 --> 00:33:00,867
[Chris] The gummy hot dogs,
not my favorite.
840
00:33:00,867 --> 00:33:02,700
But I think you like gummies,
don't you?
841
00:33:02,700 --> 00:33:03,967
I love gummies,
842
00:33:03,967 --> 00:33:06,200
but I wouldn't say
I like them on a dessert.
843
00:33:06,200 --> 00:33:08,400
I don't know
how I'm gonna feel about them
cooking with them.
844
00:33:08,400 --> 00:33:10,100
[Justin] This is
a cherry flavored hot dog
845
00:33:10,100 --> 00:33:13,533
inside an orange flavored bun
with a zesty lemon mustard.
846
00:33:14,266 --> 00:33:16,000
I decide to use
the cherry part.
847
00:33:16,000 --> 00:33:17,266
It's gonna add
some nice color,
848
00:33:17,266 --> 00:33:19,166
and I think the flavor
is a little bit more
comparable.
849
00:33:19,166 --> 00:33:20,867
I'll let these chill
for a sec.
850
00:33:21,600 --> 00:33:22,867
It smells like the fair
in here.
851
00:33:22,867 --> 00:33:24,367
-That's what I'll tell y'all.
-[Chris] It does.
852
00:33:24,367 --> 00:33:25,734
[Justin] When I opened
the first doughnut,
853
00:33:25,734 --> 00:33:28,467
I noticed that some
of the places where I had
the cinnamon roll dough
854
00:33:28,467 --> 00:33:29,767
is still undercooked.
855
00:33:29,767 --> 00:33:31,100
[Chris] He took one out,
he cut it in half,
856
00:33:31,100 --> 00:33:33,200
he immediately
ran back to the fryer
and he dropped them.
857
00:33:33,200 --> 00:33:34,567
It would be brown
on the outside
858
00:33:34,567 --> 00:33:36,400
before the inside
even gets touched.
859
00:33:36,400 --> 00:33:37,767
-Hundred percent.
-[Kelsey] It's too thick.
860
00:33:37,767 --> 00:33:39,166
Way too thick, way too dense.
861
00:33:39,166 --> 00:33:40,266
[Chris] I would
pull them out now
862
00:33:40,266 --> 00:33:41,767
and then finish them
in the oven.
863
00:33:41,767 --> 00:33:44,333
[Ted] Fifteen minutes
on the clock, chefs,
halfway in.
864
00:33:46,166 --> 00:33:47,567
For my white cheese aspect,
865
00:33:47,567 --> 00:33:50,467
I'm making mascarpone
with ricotta.
866
00:33:52,567 --> 00:33:55,000
Gummy hot dogs is, like,
867
00:33:55,000 --> 00:33:57,967
the most childish thing
you can put in a basket.
868
00:33:57,967 --> 00:34:00,066
I'm slicing them
as thin as I can,
869
00:34:00,066 --> 00:34:01,266
and then macerate them
870
00:34:01,266 --> 00:34:02,734
to kinda break
that texture down.
871
00:34:04,467 --> 00:34:07,066
Has Sam touched her dough yet?
872
00:34:07,066 --> 00:34:08,166
Chefs, ten minutes.
873
00:34:08,166 --> 00:34:10,900
Gotta go, gotta go, gotta go.
874
00:34:10,900 --> 00:34:12,900
[Sam] I feel very comfortable
handling a pizza dough.
875
00:34:12,900 --> 00:34:14,467
I've made tons of pizza.
876
00:34:14,467 --> 00:34:17,066
Just now getting
into her pizza dough.
Finally, now.
877
00:34:17,066 --> 00:34:18,900
[Eddie] Wow.
878
00:34:18,900 --> 00:34:20,900
[Ted] You gotta
roll that really thin
and it's gonna fight you.
879
00:34:20,900 --> 00:34:22,967
-You know,
as dough always does.
-[Chris] Yeah.
880
00:34:23,700 --> 00:34:24,700
I'm worried about Sam.
881
00:34:24,700 --> 00:34:26,066
[Kelsey] That would've been
the first thing I did.
882
00:34:26,066 --> 00:34:27,767
[Ted] It should've been
the first thing.
883
00:34:27,767 --> 00:34:29,600
[Sam] I need to get this
pizza dough in the oven.
884
00:34:29,600 --> 00:34:31,934
-That's gotta get in the oven,
like, now.
-[Eddie] Soon. Yeah.
885
00:34:38,066 --> 00:34:40,266
Sam has waited
to get her pizza dough
in the oven.
886
00:34:40,767 --> 00:34:42,066
[Eddie] Let's go, Sam.
887
00:34:43,467 --> 00:34:45,867
[Sam] Everything is banking
on this pizza
888
00:34:45,867 --> 00:34:47,467
to come out cooked and crispy
889
00:34:47,467 --> 00:34:49,467
to be able to be a vessel
for my ingredients.
890
00:34:49,467 --> 00:34:51,266
If not, nothing makes sense.
891
00:34:51,266 --> 00:34:52,600
[Eddie] Well, the thing is
with the pizza dough,
892
00:34:52,600 --> 00:34:54,200
you wanna give it time
to cool off
893
00:34:54,200 --> 00:34:55,200
before you put your toppings.
894
00:34:55,200 --> 00:34:56,667
-And she's putting,
you know...
-[Kelsey] Yeah.
895
00:34:56,667 --> 00:34:58,600
...mascarpone
or whatever's on it,
it's just gonna melt.
896
00:34:58,600 --> 00:35:00,567
Five minutes to go, chefs.
897
00:35:03,400 --> 00:35:05,667
I'm gonna make
toasted cinnamon sugar
to coat my doughnut holes,
898
00:35:05,667 --> 00:35:07,767
'cause I think it's a little
bit more flavorful
899
00:35:07,767 --> 00:35:09,533
than just powdered cinnamon.
900
00:35:11,600 --> 00:35:13,166
Justin just took a bite
of that donut
901
00:35:13,166 --> 00:35:14,266
and he seems pleased.
902
00:35:14,266 --> 00:35:15,567
[Justin]
The color's not terrible.
903
00:35:15,567 --> 00:35:17,133
[Eddie] Justin,
how was the doughnut?
904
00:35:17,800 --> 00:35:18,767
It's delicious.
905
00:35:18,767 --> 00:35:20,233
-[Eddie] Oh, okay.
-[Kelsey] Okay.
906
00:35:21,066 --> 00:35:23,200
[Sam] The chocolate
hazelnut spread,
907
00:35:23,200 --> 00:35:24,867
you don't have to do
much to it.
908
00:35:24,867 --> 00:35:26,800
I add some
white chocolate chips,
909
00:35:26,800 --> 00:35:29,500
and this is gonna bring
a really creamy richness
910
00:35:29,500 --> 00:35:31,533
to my dessert
to tie everything in.
911
00:35:33,166 --> 00:35:34,567
She still needs
to build this pizza.
912
00:35:36,567 --> 00:35:38,867
Just cook. Just cook.
913
00:35:38,867 --> 00:35:40,467
It has a little color on it.
914
00:35:40,467 --> 00:35:42,667
It looks like the pizza
has a little crust.
915
00:35:42,667 --> 00:35:43,800
I'm not too mad about it.
916
00:35:43,800 --> 00:35:45,600
This pizza is gonna be
piping hot
917
00:35:45,600 --> 00:35:47,100
when she puts
everything on it.
918
00:35:47,100 --> 00:35:49,100
[Kelsey] Oh, no, oh, no.
That is so hot.
919
00:35:49,100 --> 00:35:50,400
That is all set put.
920
00:35:50,400 --> 00:35:52,033
[Ted] One minute
on the clock, chefs.
921
00:35:53,266 --> 00:35:54,967
[Justin] Oh, boy. [groans]
922
00:35:55,767 --> 00:35:57,300
[Ted] Come on, chefs,
you can do this.
923
00:35:57,300 --> 00:35:58,734
[Eddie] Come on,
thirty seconds.
924
00:36:01,667 --> 00:36:03,800
Final seconds
of the final round, chefs.
925
00:36:03,800 --> 00:36:05,000
-[whispers] Oh, man.
-[Ted] 10...
926
00:36:05,000 --> 00:36:06,367
-[Chris] Come on, Sam.
-[Ted] ...nine,
927
00:36:06,367 --> 00:36:10,800
eight, seven, six, five,
928
00:36:10,800 --> 00:36:14,900
four, three, two, one.
929
00:36:14,900 --> 00:36:17,233
-Time's up.
-[judges cheering]
930
00:36:18,400 --> 00:36:21,033
-Hell of a job.
That's a hell of a job.
-[Justin] Awesome.
931
00:36:22,100 --> 00:36:23,300
[Justin] I'm feeling good.
I'm feeling really good.
932
00:36:23,300 --> 00:36:24,700
I went with something
that I knew really well,
933
00:36:24,700 --> 00:36:27,367
something that I actually make
for a guilty pleasure at home.
934
00:36:27,367 --> 00:36:29,567
So, I think it was
a strong dessert basket.
935
00:36:29,567 --> 00:36:32,300
[Sam] Oh, man,
I want this more than anything
in my life.
936
00:36:32,300 --> 00:36:34,600
[chuckles] I've never wanted
to win something so bad.
937
00:36:34,600 --> 00:36:37,500
I have to make sure that
I'm going on the right path.
938
00:36:37,500 --> 00:36:40,967
And I think that
this will confirm that for me.
939
00:36:46,767 --> 00:36:48,500
[Ted] Chef Justin
and chef Sam,
940
00:36:48,500 --> 00:36:51,100
we asked you to make
extra indulgent desserts
941
00:36:51,100 --> 00:36:53,066
with gummy hot dogs,
942
00:36:53,066 --> 00:36:57,867
strawberries, cinnamon rolls
and chocolate hazelnut spread.
943
00:36:57,867 --> 00:36:59,867
You're first chef, Sam,
what do you have?
944
00:36:59,867 --> 00:37:02,867
I made for you guys
a supreme dessert pizza.
945
00:37:02,867 --> 00:37:04,100
The dessert
is a guilty pleasure,
946
00:37:04,100 --> 00:37:05,367
and pizza
is a guilty pleasure.
947
00:37:05,367 --> 00:37:06,500
So, you got a two for one.
948
00:37:06,500 --> 00:37:08,166
-[judges laugh]
-[Eddie] Okay.
949
00:37:09,200 --> 00:37:12,700
Chef Sam, I'm on this
dessert pizza train with you.
950
00:37:12,700 --> 00:37:13,767
I get it.
951
00:37:13,767 --> 00:37:16,266
And, uh, I love it.
952
00:37:16,266 --> 00:37:17,500
[Chris] I think
it's super clever.
953
00:37:17,500 --> 00:37:19,000
I see the pepperoni
and the strawberry
954
00:37:19,000 --> 00:37:20,767
and I see the sausage
and the cinnamon roll.
955
00:37:20,767 --> 00:37:24,500
And I see the ricotta cheese
and the mascarpone
and the pizza sauce.
956
00:37:24,500 --> 00:37:26,066
And then you bring in
that basil
957
00:37:26,066 --> 00:37:27,367
-to tie it all together.
-Uh-huh.
958
00:37:27,367 --> 00:37:29,467
I'll tell you what's weird,
that I really like about it.
959
00:37:29,467 --> 00:37:33,100
I love the really big pieces
of the gummy hot dogs on here.
960
00:37:33,100 --> 00:37:36,900
But unfortunately,
the dough is very undercooked.
961
00:37:36,900 --> 00:37:39,667
[Eddie] And I also think
you should have did
the pizza dough first
962
00:37:39,667 --> 00:37:41,500
to give it time to cool down
963
00:37:41,500 --> 00:37:43,166
if you were gonna build it
this way.
964
00:37:43,166 --> 00:37:45,266
All of these beautiful,
delicious components
965
00:37:45,266 --> 00:37:48,400
melted and kinda mushed
into one thing.
966
00:37:48,400 --> 00:37:50,900
Your saving grace
is these crunchy bits
of the cinnamon roll.
967
00:37:50,900 --> 00:37:52,467
It's kinda saving you
a little bit.
968
00:37:52,467 --> 00:37:54,900
[Ted] Judges, are you getting
the chocolate hazelnut spread?
969
00:37:54,900 --> 00:37:56,100
-Oh, yeah, for sure.
-Yeah, for sure.
970
00:37:56,100 --> 00:37:57,400
-In fact, I think
the hazelnut spread...
-Getting everything.
971
00:37:57,400 --> 00:37:59,166
-...kinda ties
everything together.
-Uh-huh.
972
00:37:59,567 --> 00:38:00,600
Thank you.
973
00:38:00,600 --> 00:38:01,667
[Ted] Next up, chef Justin.
974
00:38:01,667 --> 00:38:05,100
So, I've made
a hazelnut mascarpone,
a doughnut hole
975
00:38:05,100 --> 00:38:07,000
tossed in toasted
cinnamon sugar
976
00:38:07,000 --> 00:38:08,734
with a strawberry coulis.
977
00:38:11,200 --> 00:38:14,600
Justin, I love the coating
on the outside
of the doughnut.
978
00:38:14,600 --> 00:38:16,000
It gives it a little bit
of texture.
979
00:38:16,000 --> 00:38:19,367
And I love this bright
red coulis that you have.
980
00:38:19,367 --> 00:38:21,300
And I think you did
a spectacular job
981
00:38:21,300 --> 00:38:23,467
of manipulating this
gummy hot dog
982
00:38:23,467 --> 00:38:25,100
to tie in the strawberry,
983
00:38:25,100 --> 00:38:26,767
and make a rather perfect
glaze here.
984
00:38:28,367 --> 00:38:29,500
I got good news and bad.
985
00:38:29,500 --> 00:38:31,900
-What would you like first?
-Uh, bad.
986
00:38:31,900 --> 00:38:33,166
-[Kelsey laughs]
-Undercooked.
987
00:38:34,000 --> 00:38:36,266
I got raw dough.
988
00:38:36,266 --> 00:38:39,767
You can see a big chunk
of my doughnut right there
is under.
989
00:38:39,767 --> 00:38:42,367
But I love the flavor of it.
990
00:38:42,367 --> 00:38:44,100
I really love the subtle hint
991
00:38:44,100 --> 00:38:45,800
of the hazelnut
against the cinnamon.
992
00:38:45,800 --> 00:38:47,467
I love the sauce
that you made.
993
00:38:47,467 --> 00:38:48,800
I think the flavors
are dynamite.
994
00:38:48,800 --> 00:38:50,100
[Ted] Thank you, chefs.
995
00:38:50,100 --> 00:38:51,734
-Thank you so much.
-Thanks, guys.
996
00:38:54,800 --> 00:38:57,000
All right, judges,
circling back to our theme.
997
00:38:57,000 --> 00:38:58,867
Do you feel guilty?
998
00:38:58,867 --> 00:39:00,200
-[laughs]
-[Chris] Yeah.
999
00:39:00,200 --> 00:39:01,600
I think both of these chefs
gave us something
1000
00:39:01,600 --> 00:39:03,500
that was definitely
a guilty pleasure.
1001
00:39:03,500 --> 00:39:04,567
They both came out
really strong,
1002
00:39:04,567 --> 00:39:07,100
especially Justin, I think,
crushed that first round.
1003
00:39:07,100 --> 00:39:08,600
He made that gochujang,
1004
00:39:08,600 --> 00:39:10,800
-chicken wing
with the remoulade sauce...
-[Eddie] Yeah. Oh, yeah.
1005
00:39:10,800 --> 00:39:12,000
[Eddie] ...that had the,
the ranch dressing
1006
00:39:12,000 --> 00:39:13,500
and the canned green beans.
1007
00:39:13,500 --> 00:39:15,667
And he was the only one that
really unlocked the key of,
1008
00:39:15,667 --> 00:39:17,500
like, keeping
the chicken crispy,
1009
00:39:17,500 --> 00:39:19,000
-adding some heat...
-Yeah.
1010
00:39:19,000 --> 00:39:20,467
...giving us something
to wanna go back.
1011
00:39:20,467 --> 00:39:21,467
But then, of course,
you have Sam
1012
00:39:21,467 --> 00:39:22,767
who had a completely
different point of view
1013
00:39:22,767 --> 00:39:24,266
and made us nachos.
1014
00:39:24,266 --> 00:39:27,266
-[Eddie] I mean, come on,
nachos is guilty pleasure 101.
-[Kelsey] Oh, yeah.
1015
00:39:27,266 --> 00:39:29,667
[Eddie]
And she also did something
that was very smart,
1016
00:39:29,667 --> 00:39:31,367
taking that meat off the bone.
1017
00:39:31,367 --> 00:39:33,667
Like, sauteed it,
getting some flavor into it.
1018
00:39:33,667 --> 00:39:35,200
And then taking
that ranch dressing
1019
00:39:35,200 --> 00:39:36,600
and making, uh,
a crema out of it
1020
00:39:36,600 --> 00:39:39,667
and then incorporating
those canned green beans
into the pico.
1021
00:39:39,667 --> 00:39:41,166
-I thought was very smart.
-[Chris] Yeah.
1022
00:39:41,166 --> 00:39:43,300
They really separated
themselves from the pack
in the first round,
1023
00:39:43,300 --> 00:39:44,700
and then they kinda came out
1024
00:39:44,700 --> 00:39:46,166
-and kinda underwhelmed us
in the entrée round.
-[Kelsey and Eddie] Yeah.
1025
00:39:46,166 --> 00:39:47,467
That was a hard round.
1026
00:39:47,467 --> 00:39:50,100
[Eddie]
Justin gave us a patty melt
and we were so psyched, right?
1027
00:39:50,100 --> 00:39:52,967
- And then the meat
to bread ratio was off.
-[Eddie] Yep.
1028
00:39:52,967 --> 00:39:54,667
So, that could've been
a slam dunk for Sam.
1029
00:39:54,667 --> 00:39:56,500
If she pulls back
on that truffle oil,
you know?
1030
00:39:56,500 --> 00:39:59,367
She made that kind of strange
french fry match,
1031
00:39:59,367 --> 00:40:00,867
which actually worked out,
1032
00:40:00,867 --> 00:40:01,767
but then truffle oil.
1033
00:40:01,767 --> 00:40:03,200
-Truffle oil, yeah.
-Yes.
1034
00:40:03,200 --> 00:40:04,100
[Eddie] But, man,
when you use it
1035
00:40:04,100 --> 00:40:05,166
to the extent
that she used it,
1036
00:40:05,166 --> 00:40:06,567
it's like, you can't do that.
1037
00:40:06,567 --> 00:40:07,867
- It just totally masked
every other flavor...
-[Eddie] Yeah.
1038
00:40:07,867 --> 00:40:09,867
-...that she worked so hard
to build.
-Yeah.
1039
00:40:09,867 --> 00:40:12,867
We want to taste everything
about that simple,
beautiful piece of meat.
1040
00:40:12,867 --> 00:40:14,567
You have one person
that dunked it in truffle oil,
1041
00:40:14,567 --> 00:40:17,667
-the other dunked it
in super sweet barbecue sauce.
-[Chris] Yeah.
1042
00:40:17,667 --> 00:40:19,800
I will say that both
of these chefs
are very well matched.
1043
00:40:19,800 --> 00:40:22,000
And I feel like
if they squared up five times,
1044
00:40:22,000 --> 00:40:24,000
it'd be close five times.
1045
00:40:24,000 --> 00:40:25,233
Okay, got it.
1046
00:40:27,300 --> 00:40:28,734
We have a decision.
1047
00:40:29,400 --> 00:40:30,333
Let's bring 'em in.
1048
00:40:34,367 --> 00:40:36,467
[Sam] I really, really,
really want this.
1049
00:40:36,467 --> 00:40:38,166
I think I deserve it.
1050
00:40:38,166 --> 00:40:40,734
Chopped champion [laughs]
right here.
1051
00:40:42,000 --> 00:40:43,767
[Justin] I want it really bad.
I come from a little town.
1052
00:40:43,767 --> 00:40:45,400
So, this win would be huge
1053
00:40:45,400 --> 00:40:46,667
and make huge waves in my town
1054
00:40:46,667 --> 00:40:48,867
and really give us something
to be confident about.
1055
00:40:49,767 --> 00:40:52,934
So, whose dish
is on the chopping block?
1056
00:41:02,400 --> 00:41:05,367
Chef Justin,
you've been chopped. Judges?
1057
00:41:05,367 --> 00:41:06,767
[Chris] Chef Justin,
unfortunately,
1058
00:41:06,767 --> 00:41:09,367
your doughnut was undercooked.
1059
00:41:09,367 --> 00:41:10,934
And so we had to chop you.
1060
00:41:11,467 --> 00:41:12,967
Awesome. Thank you so much.
1061
00:41:12,967 --> 00:41:14,066
-Thank you so much.
-[Chris] Good luck, chef.
1062
00:41:14,066 --> 00:41:15,300
[Justin] Even though
I didn't win,
1063
00:41:15,300 --> 00:41:16,200
I had the right idea,
1064
00:41:16,200 --> 00:41:17,767
which is why I made it
to the finals.
1065
00:41:17,767 --> 00:41:19,667
So, I'm still on cloud nine.
1066
00:41:21,400 --> 00:41:25,700
And that means, chef Sam Cruz,
you are the Chopped champion
1067
00:41:25,700 --> 00:41:29,100
for rocking out three courses
of guilty pleasures.
1068
00:41:29,100 --> 00:41:32,467
-You have the the pleasure
of banking 10 grand.
-[Chris] Way to go, chef.
1069
00:41:32,467 --> 00:41:34,867
-[Sam] Yay!
-[judges cheering]
1070
00:41:34,867 --> 00:41:37,367
Let's go. Thank you.
Thank you so much.
1071
00:41:37,367 --> 00:41:39,266
-[Chris] First smile all day.
-[Kelsey] I know, right?
1072
00:41:39,266 --> 00:41:40,667
-First smile all day. [laughs]
-[Kelsey] She's happy.
1073
00:41:40,667 --> 00:41:42,133
[Sam] Thank you so much.
1074
00:41:42,667 --> 00:41:43,667
I'm just very happy.
1075
00:41:44,367 --> 00:41:46,800
It feels incredible.
1076
00:41:46,800 --> 00:41:49,000
-[Sam] I'm a hugger.
-Oh, come on, bring it in.
There you go.
1077
00:41:49,000 --> 00:41:51,300
[Sam] I cannot wait
to tell my family...
1078
00:41:51,300 --> 00:41:52,200
Great job, great job.
1079
00:41:52,200 --> 00:41:53,867
[Sam] ...and everybody I know
back home
1080
00:41:53,867 --> 00:41:56,000
that I'm a winner, baby.
[chuckles softly]