1
00:00:01,100 --> 00:00:03,100
-[Ted] Careful in there.
-[groans] Ah, chef!
2
00:00:03,100 --> 00:00:05,166
[man 1] I don't break under
chaos and pressure.
3
00:00:05,166 --> 00:00:08,867
[man 2] I'm just gonna focus
on the four basket ingredients
as I'm not making mistakes.
4
00:00:08,867 --> 00:00:11,400
It's so good, so delicious!
5
00:00:11,400 --> 00:00:13,867
[woman] I am not afraid
to go after what I want.
6
00:00:13,867 --> 00:00:15,266
Nope, it's not gonna work.
7
00:00:15,266 --> 00:00:16,867
Don't do that.
8
00:00:16,867 --> 00:00:18,233
What in the--
9
00:00:19,667 --> 00:00:21,300
He's using his fists.
10
00:00:21,300 --> 00:00:23,533
This is what I'm doing
in my competition!
11
00:00:24,767 --> 00:00:25,967
[woman] Holy crap.
12
00:00:25,967 --> 00:00:28,166
Ted, tell her
there's a minute left.
She's gotta get it done.
13
00:00:28,166 --> 00:00:30,066
-[woman] Time is going fast.
-[man 2] Ooh.
14
00:00:30,066 --> 00:00:31,767
Almost there, sir,
almost there.
15
00:00:31,767 --> 00:00:33,367
[Ted] Were you
born to do this?
16
00:00:33,367 --> 00:00:35,000
Oh, hell yeah!
17
00:00:35,000 --> 00:00:36,200
Let's do this thing.
18
00:00:42,367 --> 00:00:45,567
If you wanna see
some intimidation,
I'll show you intimidation.
19
00:00:48,166 --> 00:00:52,367
I'm the chef and owner at
Urban Field Pizza and Market
in Longmont, Colorado.
20
00:00:52,367 --> 00:00:54,800
My style of cooking
is whimsical Italian.
21
00:00:54,800 --> 00:00:57,266
We like to sneak in
fish sauce and chile paste,
22
00:00:57,266 --> 00:00:59,467
unique twists
on grandma's classics.
23
00:00:59,467 --> 00:01:02,567
I worked my way up
from prep cook to sous chef
in three and a half years.
24
00:01:02,567 --> 00:01:05,667
Along the way, my chef sent me
over to Italy to do a stage.
25
00:01:05,667 --> 00:01:09,100
After my time in Italy,
I got a job at one of
Jean-Georges' restaurants.
26
00:01:09,100 --> 00:01:10,767
I've been doing this
a long time.
27
00:01:10,767 --> 00:01:13,734
At this stage of the game,
these other chefs should
be scared.
28
00:01:15,400 --> 00:01:18,400
[Duyen] I am here to prove
that Vietnamese cuisine
29
00:01:18,400 --> 00:01:20,467
deserves to be on the map.
30
00:01:20,467 --> 00:01:23,867
I'm a private chef based
in Los Angeles, California.
31
00:01:23,867 --> 00:01:25,367
My family is from Vietnam,
32
00:01:25,367 --> 00:01:27,767
so I integrate a lot of that
into my food.
33
00:01:27,767 --> 00:01:29,266
Ooh, that's good.
34
00:01:29,266 --> 00:01:32,900
I take a lot of inspiration
from my heritage,
35
00:01:32,900 --> 00:01:36,166
and I also went to
culinary school in Paris,
36
00:01:36,166 --> 00:01:38,667
where I graduated
top of my class.
37
00:01:38,667 --> 00:01:40,600
And then from there,
I worked at several
38
00:01:40,600 --> 00:01:42,567
three Michelin Star
restaurants.
39
00:01:42,567 --> 00:01:45,266
I am competing for my parents.
40
00:01:45,266 --> 00:01:49,567
We are Vietnamese refugees,
and they sacrificed everything
41
00:01:49,567 --> 00:01:51,166
so that I can live my dream.
42
00:01:51,166 --> 00:01:54,066
And so I'm going to
win this for them.
43
00:01:55,367 --> 00:01:57,166
[Jon] It doesn't matter who's
to the left or the right.
44
00:01:57,166 --> 00:01:58,600
I just need to
make those judges
45
00:01:58,600 --> 00:02:00,767
remember my food more
than anybody else.
46
00:02:01,700 --> 00:02:03,567
I am the executive chef at
47
00:02:03,567 --> 00:02:06,100
Black Flag Social House
in Marriottsville, Maryland.
48
00:02:06,100 --> 00:02:07,700
My style of cooking is
49
00:02:07,700 --> 00:02:11,667
a combination of comfort food,
big flavors and spice.
50
00:02:11,667 --> 00:02:13,066
I'm a spicy guy.
51
00:02:13,066 --> 00:02:14,000
Money.
52
00:02:14,000 --> 00:02:16,567
I started doing local
competitions in Maryland
53
00:02:16,567 --> 00:02:18,300
and kind of got
the competition bug.
54
00:02:18,300 --> 00:02:20,767
I've been competitively
cooking, like,
55
00:02:20,767 --> 00:02:23,567
aggressively for about
the last five years.
56
00:02:23,567 --> 00:02:26,166
I've been to the World Food
Championships the last
four years,
57
00:02:26,166 --> 00:02:27,867
and I won a lot.
58
00:02:27,867 --> 00:02:29,333
You might wanna
watch out for me.
59
00:02:30,667 --> 00:02:32,900
[Andres] My biggest asset
going into this competition
60
00:02:32,900 --> 00:02:34,867
is my experience
and my execution.
61
00:02:34,867 --> 00:02:35,967
I'm ready to go.
62
00:02:35,967 --> 00:02:38,767
I'm chef owner of Sansara
in Denver, Colorado.
63
00:02:38,767 --> 00:02:41,000
It's a food truck where I do
Cuban-inspired cuisine.
64
00:02:41,000 --> 00:02:43,266
I got into cooking
because my grandfather
65
00:02:43,266 --> 00:02:45,166
owned a Cuban bakery
my whole life.
66
00:02:45,166 --> 00:02:48,767
I worked there from age 13
to about 20,
67
00:02:48,767 --> 00:02:50,600
and then I enrolled in
culinary school.
68
00:02:50,600 --> 00:02:53,600
After that, I worked
in and out of Michelin Star
restaurants
69
00:02:53,600 --> 00:02:56,000
and James Beard
nominated restaurants.
70
00:02:56,000 --> 00:02:58,834
If these chefs aren't on
their A game, they will lose.
71
00:03:02,166 --> 00:03:03,600
Hello, chefs.
72
00:03:03,600 --> 00:03:05,300
-What's happening, Ted?
-Hey, Ted.
73
00:03:05,300 --> 00:03:08,767
There are three rounds,
with mandatory mystery
ingredients for each.
74
00:03:08,767 --> 00:03:12,500
If your dish doesn't cut it,
you'll be chopped.
75
00:03:12,500 --> 00:03:15,767
-Not a chance. Not today.
-It ain't gonna happen, Ted.
Not happening.
76
00:03:15,767 --> 00:03:18,100
Let's see if these
appetizer baskets will
77
00:03:18,100 --> 00:03:21,767
stump or surprise you,
as they tend to do.
78
00:03:24,400 --> 00:03:25,734
Open 'em up.
79
00:03:27,066 --> 00:03:29,900
[groans] Ugh, pig lips?
What in the--
80
00:03:29,900 --> 00:03:32,100
[Ted] Oh, pickled pig lips.
81
00:03:32,100 --> 00:03:34,200
-[man] Got it.
-[laughs] Oh, wow.
82
00:03:34,200 --> 00:03:37,367
I have never worked
with pickled pig lips.
83
00:03:37,367 --> 00:03:39,667
[Ted] And what else? Leeks.
84
00:03:39,667 --> 00:03:43,033
-Fish sticks.
-Fish sticks? That's fun.
85
00:03:44,867 --> 00:03:47,000
Some good old red chiles.
86
00:03:47,000 --> 00:03:50,266
-[Ted] And finger chiles.
-[Duyen] All right,
I can deal with this.
87
00:03:50,266 --> 00:03:52,166
[scoffs] Pig lips. Oh, my God.
88
00:03:52,166 --> 00:03:54,900
-[laughs]
-[Ted] This is a short round.
89
00:03:54,900 --> 00:03:56,367
Just 20 minutes.
90
00:03:57,467 --> 00:03:59,667
Time starts now.
91
00:03:59,667 --> 00:04:01,300
-[Marc] All right!
-[Tiffany] Let's go!
92
00:04:01,300 --> 00:04:02,834
[applause]
93
00:04:04,767 --> 00:04:07,433
[Nick] Butter, sausage.
94
00:04:10,467 --> 00:04:12,467
Okay, let's start cooking.
95
00:04:12,467 --> 00:04:15,467
Marc, you are joined
on the judging panel
by two special guest.
96
00:04:15,467 --> 00:04:18,367
Acclaimed restaurateur,
chef Tiffany Derry,
97
00:04:18,367 --> 00:04:22,200
and modern Mexican expert
chef Daniela Soto-Innes.
98
00:04:22,200 --> 00:04:23,166
Welcome to you both.
99
00:04:23,166 --> 00:04:25,667
-Muchas gracias.
-Ready for some lips?
100
00:04:30,200 --> 00:04:32,700
[groans] Ugh.
101
00:04:32,700 --> 00:04:35,567
[Ted] Judges, how great is it
to see pickled pig lips?
102
00:04:35,567 --> 00:04:38,467
How exciting. That's not
something you see often.
103
00:04:38,467 --> 00:04:40,600
-You're using
the word "exciting"?
-I am.
104
00:04:40,600 --> 00:04:42,600
-[Marc] Okay.
-[Tiffany] So, I come from
a family where we
105
00:04:42,600 --> 00:04:45,600
pickled everything,
tails, feet, pig lips.
106
00:04:45,600 --> 00:04:49,100
Like, it's something you would
throw into soups and stews.
107
00:04:49,100 --> 00:04:50,667
It has a lot of collagen.
108
00:04:50,667 --> 00:04:52,667
Like, I would make it
into a taco, you know?
109
00:04:52,667 --> 00:04:54,600
-Like a, like a...
-[Tiffany] That's what
I'm saying, like, literally.
110
00:04:54,600 --> 00:04:58,266
-[laughing]
-Stinky, delicious,
yummy taco.
111
00:04:58,266 --> 00:05:01,000
[Nick] Let's get out
these pig lips.
112
00:05:01,000 --> 00:05:03,000
I'm chopping up
these pickled pig lips.
113
00:05:03,000 --> 00:05:05,400
It's definitely pickly,
and they're just like,
114
00:05:05,400 --> 00:05:07,166
not that delicious at all.
[laughs]
115
00:05:07,166 --> 00:05:09,000
They're definitely a little
on the rubbery side.
116
00:05:09,000 --> 00:05:12,000
So I'm thinking that I could
probably hide the pig lips
117
00:05:12,000 --> 00:05:15,367
into some sort of a ragù
with some Italian sausage.
118
00:05:15,367 --> 00:05:18,867
I'm making creamy polenta
with pickled pig lips,
119
00:05:18,867 --> 00:05:21,166
finger chile, and leek ragù.
120
00:05:21,166 --> 00:05:23,500
Topped with fish sticks
and salsa verde.
121
00:05:23,500 --> 00:05:25,700
These pig lips are weird,
I'm not gonna lie.
122
00:05:25,700 --> 00:05:28,000
Strange ingredient.
123
00:05:28,000 --> 00:05:32,500
[Duyen] The pickled pig lips
has this gelatinous texture,
124
00:05:32,500 --> 00:05:35,000
and I wanna fry them.
125
00:05:35,000 --> 00:05:38,333
I think they're gonna be a
really nice textural element.
126
00:05:38,767 --> 00:05:40,066
Behind.
127
00:05:40,066 --> 00:05:45,166
I'm making a fish salad
with a fish sauce vinaigrette
128
00:05:45,166 --> 00:05:47,767
topped with crispy pig lips.
129
00:05:47,767 --> 00:05:52,300
My plan is to
use the fish stick
as the protein of my salad.
130
00:05:52,300 --> 00:05:55,166
[Tiffany] Now the fish sticks
often use, it's like pollock,
131
00:05:55,166 --> 00:05:57,367
but it could be
many different types of fish.
132
00:05:57,367 --> 00:06:00,867
But the texture is just like
breadcrumbs, essentially,
133
00:06:00,867 --> 00:06:02,200
but like light and crispy.
134
00:06:02,200 --> 00:06:04,467
Maybe that will be
really nice, like,
a bunch of herbs...
135
00:06:04,467 --> 00:06:07,133
-[Tiffany] Yes.
-...thrown in there
with the chiles.
136
00:06:10,166 --> 00:06:12,767
Fish sticks, yum.
I love these at 12 o'clock
at night.
137
00:06:12,767 --> 00:06:15,100
Maybe not in my
Chopped basket,
138
00:06:15,100 --> 00:06:17,300
but we're gonna make 'em work.
139
00:06:17,300 --> 00:06:20,500
I immediately think to myself,
"Make a fish cake."
140
00:06:20,500 --> 00:06:23,266
This is the first time
I've ever seen a box
of fish sticks
141
00:06:23,266 --> 00:06:25,467
being dumped into
a food processor.
142
00:06:25,467 --> 00:06:27,100
-All of 'em.
-And that's what Jon's doing.
143
00:06:27,100 --> 00:06:28,800
-[Tiffany] All of 'em.
-All of 'em.
144
00:06:28,800 --> 00:06:31,867
[Jon] I am making a crispy
fish cake with pickled pig lip
145
00:06:31,867 --> 00:06:35,400
and finger chile agrodolce
and crispy leeks.
146
00:06:35,400 --> 00:06:38,166
I throw in some garlic,
some shallots and parsley.
147
00:06:38,166 --> 00:06:39,967
Fish cakes are gonna be great.
148
00:06:41,166 --> 00:06:44,567
It's a wasted second here,
but you gotta get comfy
sometimes.
149
00:06:45,800 --> 00:06:47,900
You know, I gotta get these
fish sticks dry.
150
00:06:47,900 --> 00:06:49,900
I want them to add
a crunchy element,
151
00:06:49,900 --> 00:06:51,734
so I need to get them
in the oven.
152
00:06:52,967 --> 00:06:56,467
I'm making braised leeks
with pickled pig lip
153
00:06:56,467 --> 00:07:00,767
and finger chile relish
and fish stick sand.
154
00:07:00,767 --> 00:07:04,667
I'm braising the leeks with
white wine and butter
and stock.
155
00:07:04,667 --> 00:07:06,667
-[sizzling]
-Oh.
156
00:07:06,667 --> 00:07:09,000
I'm adding the pickled pig
lips' juice to the leeks...
157
00:07:09,000 --> 00:07:10,467
Come here.
158
00:07:10,467 --> 00:07:14,166
...because I want the judges
to see everything from
the pickled pig lips.
159
00:07:14,166 --> 00:07:16,400
Chefs, you have less
than 10 minutes, hurry up.
160
00:07:16,400 --> 00:07:18,000
Ten minutes, thank you.
161
00:07:18,000 --> 00:07:19,967
Ten minutes, guys. 10 minutes.
162
00:07:19,967 --> 00:07:22,266
[Andres] Eek,
no running in kitchens.
163
00:07:25,266 --> 00:07:27,800
[Nick] I wanna make sure
the fish sticks are crispy
on the plate.
164
00:07:27,800 --> 00:07:30,867
So, I'm just gonna throw 'em
in the fryer and hope that
they get crispy.
165
00:07:30,867 --> 00:07:33,900
[Duyen] ...leeks very often,
and I wanna keep them
166
00:07:33,900 --> 00:07:35,166
just really simple.
167
00:07:35,166 --> 00:07:37,000
Throw in some salt.
168
00:07:37,000 --> 00:07:40,300
And so I'm just
lightly sautéing them.
169
00:07:40,300 --> 00:07:43,600
[Marc] Now, of course,
my favorite ingredient
in this basket is the leeks.
170
00:07:43,600 --> 00:07:46,200
I love leeks,
like a nice leeks vinaigrette.
171
00:07:46,200 --> 00:07:49,100
-Nice starter, you know?
Cook up the leeks...
-[Tiffany] Yeah.
172
00:07:49,100 --> 00:07:51,066
-[indistinct] Mmm.
-...little red wine vinegar,
some mustard.
173
00:07:51,066 --> 00:07:52,600
That's all I need.
174
00:07:53,900 --> 00:07:56,800
[Jon] Oh, I love leeks,
so I'm super happy to see
leeks in the basket.
175
00:07:56,800 --> 00:08:01,000
It should bring a nice pops
of onion flavor to the top
of this fish cake.
176
00:08:01,000 --> 00:08:05,467
Then I put the leeks
in a bowl of rice flour
and ancho chile powder,
177
00:08:05,467 --> 00:08:08,166
then drop 'em in the fryer
and get 'em crispy.
178
00:08:08,166 --> 00:08:10,900
I've been
competitively cooking
179
00:08:10,900 --> 00:08:13,600
for about the last
four or five years.
180
00:08:13,600 --> 00:08:15,400
Right behind you.
Right behind you.
Down the line.
181
00:08:15,400 --> 00:08:17,000
Yeah, I'm a quiet storm.
182
00:08:17,000 --> 00:08:19,000
Like, I look cool and calm
on the outside,
183
00:08:19,000 --> 00:08:22,567
but on the inside,
like, it's raging.
184
00:08:22,567 --> 00:08:26,000
[Andres] To go with the leeks,
I'm gonna make a pickled
pig lip relish
185
00:08:26,000 --> 00:08:27,667
with some shallots,
some honey,
186
00:08:27,667 --> 00:08:29,600
and with the finger chiles
to bring that heat.
187
00:08:29,600 --> 00:08:32,600
The pig lip is gonna add
that brineyness.
188
00:08:32,600 --> 00:08:35,567
-We need more.
-[sizzling]
189
00:08:35,567 --> 00:08:37,967
-[Andres] Ooh.
-Five minutes to go, chefs.
190
00:08:37,967 --> 00:08:39,367
Go, go.
191
00:08:39,367 --> 00:08:41,000
[Andres] Ooh, you're hot.
192
00:08:41,000 --> 00:08:43,266
[Duyen] So, I'm gonna
throw these back in the fryer.
193
00:08:44,467 --> 00:08:46,066
Behind.
194
00:08:49,467 --> 00:08:52,467
[Andres] I'm making a sand
with the fish sticks to add
a crunchy element,
195
00:08:52,467 --> 00:08:54,266
but I check
and the fish sticks are
196
00:08:54,266 --> 00:08:56,100
not as dried out
as I need them to be.
197
00:08:56,100 --> 00:08:58,600
I know I gotta
get these fish sticks crispy,
198
00:08:58,600 --> 00:09:00,667
but I'm running out of time.
199
00:09:01,467 --> 00:09:04,166
Let's do it. Behind.
Coming down the line.
200
00:09:04,166 --> 00:09:06,667
I need to make it
to that fryer but...
201
00:09:06,667 --> 00:09:09,100
Can I go left basket?
Uh, she's in left basket.
202
00:09:09,100 --> 00:09:10,800
Both baskets
are being worked with,
203
00:09:10,800 --> 00:09:12,800
and I'm in some bad shape.
204
00:09:12,800 --> 00:09:14,300
Behind, coming down, behind.
205
00:09:14,300 --> 00:09:16,567
-[utensils clanking]
-I'm sorry about that, chef.
206
00:09:16,567 --> 00:09:18,900
I'm not sure what Andres
is making over there,
207
00:09:18,900 --> 00:09:20,900
so I'm a little worried that
it may not be coming together,
208
00:09:20,900 --> 00:09:22,800
-and he's a little, very...
-[Marc] Little whirlwindy.
209
00:09:22,800 --> 00:09:25,000
-[Tiffany] Yeah.
-[Marc] A little everywhere.
210
00:09:25,000 --> 00:09:26,567
[exhales heavily]
211
00:09:27,867 --> 00:09:29,467
[Andres] That fryer
is not gonna be
212
00:09:29,467 --> 00:09:31,166
available for me
the rest of the challenge,
213
00:09:31,166 --> 00:09:34,367
and the fish sticks are not
as dried out as I need
them to be.
214
00:09:34,367 --> 00:09:37,100
I don't think
I have time for this,
but we're gonna try it.
215
00:09:37,100 --> 00:09:39,000
I just know that
I have to keep pushing
216
00:09:39,000 --> 00:09:41,000
because there's a clock
and there's judges.
217
00:09:41,000 --> 00:09:43,300
And we need to
make a plate so...
218
00:09:43,300 --> 00:09:46,734
My plan is to food-process
these fish sticks.
219
00:09:48,367 --> 00:09:49,567
You're gonna work.
220
00:09:49,567 --> 00:09:51,166
And then I'm gonna
sear 'em off real hard
221
00:09:51,166 --> 00:09:52,867
in a pan with
some hot, hot oil,
222
00:09:52,867 --> 00:09:55,300
and I'm gonna
dry them out that way.
223
00:09:55,300 --> 00:09:57,166
[Nick] I'm going to check
on my fish sticks right now.
224
00:09:57,166 --> 00:09:59,367
They're golden brown,
and I'm pretty happy with
where they're at.
225
00:09:59,367 --> 00:10:00,800
I'm not gonna do
too much to these.
226
00:10:00,800 --> 00:10:02,367
I just want that
nice, crispy crunch,
227
00:10:02,367 --> 00:10:03,734
add that textural element.
228
00:10:05,266 --> 00:10:08,600
[Duyen] I start assembling
my salad and this vinaigrette.
229
00:10:08,600 --> 00:10:11,667
So, I'm adding fish sauce
and the pickling liquid
230
00:10:11,667 --> 00:10:13,400
with a little bit
of olive oil.
231
00:10:13,400 --> 00:10:15,333
[Jon] Right behind you.
Right behind you.
Down the line.
232
00:10:18,300 --> 00:10:22,066
[Andres] Whoo, caliente!
233
00:10:22,066 --> 00:10:23,667
This finger chiles,
234
00:10:23,667 --> 00:10:26,467
it's very similar
to a serrano,
235
00:10:26,467 --> 00:10:28,400
but a little bit,
like, sweeter.
236
00:10:28,400 --> 00:10:30,767
[Marc] They have a very much
of a bell pepper flavor
to them,
237
00:10:30,767 --> 00:10:33,000
but they have a little bit
of a kick in the background.
238
00:10:33,000 --> 00:10:36,900
[Jon] I have
bacon rendering to go
with the pickled pig lips
239
00:10:36,900 --> 00:10:39,300
and the finger chiles
to make an agrodolce.
240
00:10:39,300 --> 00:10:41,367
I want a spicy component,
241
00:10:42,367 --> 00:10:45,200
and the finger chiles
definitely hit that mark.
242
00:10:45,200 --> 00:10:47,467
One minute left,
we gotta hurry up.
243
00:10:47,467 --> 00:10:49,800
-We gotta get it all done,
all the ingredients.
-[exhales heavily]
244
00:10:49,800 --> 00:10:52,066
You are hot.
Let's do this thing.
245
00:10:54,400 --> 00:10:56,233
Almost there, sir,
almost there.
246
00:10:57,600 --> 00:11:00,100
-[Marc] Thirty seconds.
-[Tiffany] Let's go, Nick.
247
00:11:00,100 --> 00:11:01,567
Let's go, Andres.
248
00:11:04,166 --> 00:11:06,166
Chefs, get those plates done.
249
00:11:06,166 --> 00:11:10,467
Ten, nine, eight, seven,
250
00:11:10,467 --> 00:11:16,467
six, five, four,
three, two, one.
251
00:11:16,467 --> 00:11:19,567
-Time's up. Please step back.
-[scattered cheering] Whoo!
252
00:11:19,567 --> 00:11:22,266
-[Daniela] Good job!
-[applause]
253
00:11:22,266 --> 00:11:25,467
[Andres] Oh, you guys are
so pretty and I'm so ugly,
but it's okay.
254
00:11:25,467 --> 00:11:28,100
It's so good, so delicious!
255
00:11:28,100 --> 00:11:31,600
I thought the fish sand was
gonna be a little more
sandy and pretty,
256
00:11:31,600 --> 00:11:35,000
and it's more... [whispers]
...mushy, but it's okay,
it's delicious.
257
00:11:35,000 --> 00:11:37,367
[Duyen] That round
went really fast.
258
00:11:37,367 --> 00:11:39,500
But, I do feel confident
about this dish.
259
00:11:39,500 --> 00:11:41,400
It has a little bit
of Vietnamese flair,
260
00:11:41,400 --> 00:11:43,266
and I'm excited
for them to try it.
261
00:11:45,500 --> 00:11:49,367
Chefs, in the first round
you had to work with
pickled pig lips,
262
00:11:49,367 --> 00:11:53,467
leeks, fish sticks,
and finger chiles.
263
00:11:53,467 --> 00:11:55,667
Chef Andres,
what did you make?
264
00:11:55,667 --> 00:11:57,667
I have made braised leeks
265
00:11:57,667 --> 00:12:02,166
with a pig lip-finger chile
relish and fish stick sand.
266
00:12:06,467 --> 00:12:10,600
I love the way
you cook the leeks,
and I love your finger chiles.
267
00:12:10,600 --> 00:12:13,567
The sweet honey
and the vinegar,
268
00:12:13,567 --> 00:12:16,166
it really works
on the pig lips.
269
00:12:16,166 --> 00:12:19,000
But the fish stick,
you didn't do much to them.
270
00:12:19,000 --> 00:12:22,000
[Tiffany] The fish sticks,
the reason that they
come across
271
00:12:22,000 --> 00:12:26,066
still feeling like fish sticks
is because you don't have
enough crispiness.
272
00:12:26,066 --> 00:12:28,266
Maybe using something else
from the pantry
273
00:12:28,266 --> 00:12:32,200
so that you get the crunch
that you're desperately
looking for
274
00:12:32,200 --> 00:12:34,266
on top of the dish
would help out.
275
00:12:34,266 --> 00:12:36,767
But here,
I think the star on the plate
is definitely the leeks.
276
00:12:36,767 --> 00:12:39,767
They are very nicely cooked,
and I love the color
that you got on it.
277
00:12:39,767 --> 00:12:41,367
[Marc] You really took
all the basket ingredients
278
00:12:41,367 --> 00:12:43,867
and kind of chopped it all up,
put it in a pan and gave it
back to us.
279
00:12:43,867 --> 00:12:46,667
So, it's a little bit lacking
on creativity, I think.
280
00:12:46,667 --> 00:12:48,166
Understood, chef. Thank you.
281
00:12:48,166 --> 00:12:50,800
Chef Andres, thank you.
Chef Duyen?
282
00:12:50,800 --> 00:12:55,000
[Duyen] You have a fish salad
with a fish sauce vinaigrette,
283
00:12:55,000 --> 00:12:57,166
topped with crispy pork lips.
284
00:12:59,367 --> 00:13:02,100
Where do you normally draw
your inspiration for cooking?
285
00:13:02,100 --> 00:13:04,600
My family, we are refugees
from Vietnam,
286
00:13:04,600 --> 00:13:08,867
and even though I was cooking
at different restaurants
in New York and Paris,
287
00:13:08,867 --> 00:13:13,767
I still bring a lot of,
kind of my cuisine to
the forefront of my food.
288
00:13:13,767 --> 00:13:16,367
I love the flavor.
I love this vinaigrette.
289
00:13:16,367 --> 00:13:19,467
-Thank you.
-Weaving a leek that
you've braised a little bit,
290
00:13:19,467 --> 00:13:21,467
and of course
the finger chiles,
into a salad,
291
00:13:21,467 --> 00:13:23,667
what a great idea.
The pig lips are amazing.
292
00:13:23,667 --> 00:13:25,867
-[laughs] Thank you.
-They're so good.
293
00:13:25,867 --> 00:13:29,266
[Tiffany] When you get
the crispiness from
the pig lips, it is delicious.
294
00:13:29,266 --> 00:13:33,000
To take and sort of
deconstruct the fish sticks,
I think is smart.
295
00:13:33,000 --> 00:13:36,567
But I think that you chose
the wrong lettuce, altogether,
296
00:13:36,567 --> 00:13:39,300
just because it's soft,
it doesn't hold
297
00:13:39,300 --> 00:13:41,767
-enough of that vinaigrette.
-Heard, thank you, chef.
298
00:13:41,767 --> 00:13:45,467
I have to agree. I wish,
like, in presentation-wise,
299
00:13:45,467 --> 00:13:47,200
a little bit more neat.
300
00:13:47,200 --> 00:13:50,667
But I love that
beautiful fish sauce
and the pickling liquid.
301
00:13:50,667 --> 00:13:52,867
-Thank you.
-[Ted] Chef Nick,
you're up next.
302
00:13:52,867 --> 00:13:55,266
Yeah, so today,
I have pickled pig lip,
303
00:13:55,266 --> 00:13:59,166
leek and finger chile ragù,
with creamy polenta
on the bottom.
304
00:13:59,166 --> 00:14:00,433
And then I made a salsa verde.
305
00:14:03,700 --> 00:14:06,667
Chef Nick, I love the use
of your finger chiles.
306
00:14:06,667 --> 00:14:09,166
-Did you sauté that
with the pig lips?
-I did, yeah.
307
00:14:09,166 --> 00:14:11,000
It's so delicious.
I think that helped
308
00:14:11,000 --> 00:14:13,100
the pig lips just mellow down.
309
00:14:13,100 --> 00:14:15,600
Are there any
basket ingredients
in the salsa verde?
310
00:14:15,600 --> 00:14:17,634
No, not in
the salsa verde, no.
311
00:14:18,767 --> 00:14:21,166
The salsa verde is good.
It's got a pretty big punch
to it.
312
00:14:21,166 --> 00:14:23,266
It holds up with the polenta.
313
00:14:23,266 --> 00:14:25,667
But the things that really
are represented in my plate
314
00:14:25,667 --> 00:14:28,166
in front of me
are not basket ingredients.
315
00:14:28,166 --> 00:14:30,667
It's tricky 'cause
we're judging a basket.
316
00:14:30,667 --> 00:14:32,700
-I'd like to see the basket.
-[Nick] Yeah, yep.
317
00:14:32,700 --> 00:14:34,900
I'll be honest, when I saw
the fish sticks on there,
I'm like,
318
00:14:34,900 --> 00:14:36,967
"Ah, just did the fish sticks
and fried 'em,
319
00:14:36,967 --> 00:14:39,467
and just stuck it
on the side of the plate."
320
00:14:39,467 --> 00:14:41,367
But I'm not mad
at the fish sticks at all,
321
00:14:41,367 --> 00:14:43,767
because you left it together
it's still pretty crispy.
322
00:14:43,767 --> 00:14:46,667
But the leeks got
a little bit too brown.
323
00:14:46,667 --> 00:14:50,100
It kind of takes over
a little bit of everything
on the plate.
324
00:14:50,100 --> 00:14:52,667
-Yeah, thank you.
-And finally, chef Jon.
325
00:14:52,667 --> 00:14:55,867
So, today you've got
a crispy fish stick cake
326
00:14:55,867 --> 00:14:59,200
with a pig lip
and finger chile agrodolce
327
00:14:59,200 --> 00:15:01,033
and some crispy leeks.
328
00:15:04,300 --> 00:15:08,567
I love the sauce with
the pig lips and the chiles,
is really nicely balanced,
329
00:15:08,567 --> 00:15:11,100
and it's going really well
with the fish cake,
330
00:15:11,100 --> 00:15:13,367
which was a great idea.
All credit to you
331
00:15:13,367 --> 00:15:15,667
to re-transform an ingredient
and do something like this.
332
00:15:15,667 --> 00:15:18,066
But it needs
a little something else
333
00:15:18,066 --> 00:15:19,867
'cause it's a very,
it's heavy on the bread side.
334
00:15:19,867 --> 00:15:23,000
-Mmm-hmm.
-The fish cake
needed some relief.
335
00:15:23,000 --> 00:15:26,367
It is very bready
and somewhat dry.
336
00:15:26,367 --> 00:15:29,567
And so part of the reason
we keep going back
to that sauce
337
00:15:29,567 --> 00:15:31,867
is because
it's absolutely needed.
338
00:15:31,867 --> 00:15:35,567
But I really, really
enjoy the fried leeks.
339
00:15:35,567 --> 00:15:37,066
[Daniela] I love
your presentation.
340
00:15:37,066 --> 00:15:41,166
I love how you cut long ways
the pig lips,
341
00:15:41,166 --> 00:15:44,166
because they match
with your cut of the leeks,
342
00:15:44,166 --> 00:15:45,900
that were all so fabulous.
343
00:15:45,900 --> 00:15:47,567
It's beautiful. Thank you.
344
00:15:47,567 --> 00:15:48,967
Thank you.
345
00:15:50,166 --> 00:15:53,200
[Nick] I could have utilized
the ingredients a little
bit more,
346
00:15:53,200 --> 00:15:55,400
but I think all in all,
it was a good bite of food.
347
00:15:55,400 --> 00:15:57,200
So, I think it's enough
to get me to the next round.
348
00:15:57,200 --> 00:15:59,467
[Andres] I wish those
fish sticks were crispier.
349
00:15:59,467 --> 00:16:01,100
I think it's between
me and Nick,
350
00:16:01,100 --> 00:16:03,967
but I'm excited to go see
who's chopped, man,
let's do this!
351
00:16:07,400 --> 00:16:09,266
[Ted] Whose dish
is on the chopping block?
352
00:16:13,166 --> 00:16:16,600
Chef Andres, you've been
chopped. Judges?
353
00:16:16,600 --> 00:16:20,367
Chef Andres, we felt like
the leeks were really
the star on the plate,
354
00:16:20,367 --> 00:16:22,867
and the other three
ingredients took a backseat.
355
00:16:22,867 --> 00:16:26,900
And also the fish sticks
didn't add a crunch element
to the dish.
356
00:16:26,900 --> 00:16:28,867
And so we had to chop you.
357
00:16:28,867 --> 00:16:30,166
I understand.
Thank you, chefs.
358
00:16:30,166 --> 00:16:33,100
Am I disappointed?
Yeah, of course.
359
00:16:33,100 --> 00:16:35,367
But I have
loved the experience.
360
00:16:35,367 --> 00:16:37,700
I would do it again 100 times.
361
00:16:37,700 --> 00:16:40,166
You don't lose.
You win or you learn.
362
00:16:40,166 --> 00:16:43,667
Chef Duyen,
chef Nick, chef Jon,
363
00:16:43,667 --> 00:16:45,266
let's see what you got.
364
00:16:47,667 --> 00:16:49,100
Oh, hell yeah.
365
00:16:49,100 --> 00:16:51,100
[Ted] And you're looking at
pork tenderloin.
366
00:16:51,100 --> 00:16:53,367
Pork tenderloin, all right.
That's something I can
work with.
367
00:16:53,367 --> 00:16:56,133
-[Ted] Brussels sprouts.
-[Jon] Brussels sprouts.
368
00:16:57,166 --> 00:16:58,600
What is this?
369
00:16:58,600 --> 00:17:00,900
[Ted] A vegetable
goat cheese log.
370
00:17:00,900 --> 00:17:02,900
Really beautiful.
371
00:17:02,900 --> 00:17:04,867
Oh, messed up this time.
372
00:17:04,867 --> 00:17:06,567
[Ted] And cola.
373
00:17:06,567 --> 00:17:10,767
[Duyen] I don't even think
I've drank cola in the last
twenty years.
374
00:17:11,767 --> 00:17:15,467
This is a 30-minute round,
and the clock starts now.
375
00:17:15,467 --> 00:17:17,166
-[scattered cheering] Whoo!
-[Tiffany] Let's go.
376
00:17:17,166 --> 00:17:18,867
[Daniela] Let's go.
377
00:17:21,367 --> 00:17:23,734
-Coming through. You're good.
-Real sorry.
378
00:17:27,600 --> 00:17:29,166
[laughing]
379
00:17:29,166 --> 00:17:30,867
Why you throwing stuff, Jon?
380
00:17:30,867 --> 00:17:34,467
[Ted] Judges, Brussels sprouts
have come a long way.
381
00:17:34,467 --> 00:17:37,600
When some of us were kids,
nobody knew how to
cook them properly.
382
00:17:37,600 --> 00:17:39,567
Several years ago,
they've had a renaissance,
383
00:17:39,567 --> 00:17:41,367
and they're
still going strong.
384
00:17:41,367 --> 00:17:43,367
[Daniela] You know,
you can shave them super thin.
385
00:17:43,367 --> 00:17:44,867
You can crisp them up.
386
00:17:44,867 --> 00:17:47,333
You can even stuff
the little pockets.
387
00:17:48,867 --> 00:17:51,467
[Nick] Let's get some color
on the plate.
388
00:17:51,467 --> 00:17:54,166
I love cooking with
fresh seasonal ingredients.
389
00:17:54,166 --> 00:17:56,500
I'm using the Brussels sprouts
to make a caponata.
390
00:17:56,500 --> 00:17:58,867
A traditional vegetable
caponata is vegetables
391
00:17:58,867 --> 00:18:01,400
cooked down low and slow
with some tomato.
392
00:18:01,400 --> 00:18:03,667
I'm making
roasted pork tenderloin,
393
00:18:03,667 --> 00:18:05,767
a Brussels sprout
vegetable caponata,
394
00:18:05,767 --> 00:18:08,700
herb goat cheese cream,
and a cola glaze on top.
395
00:18:08,700 --> 00:18:10,467
In the second round,
I'm definitely gonna let
396
00:18:10,467 --> 00:18:12,900
the basket ingredients try to
shine a little bit more.
397
00:18:12,900 --> 00:18:14,667
The pork is definitely gonna
be the star of this plate.
398
00:18:14,667 --> 00:18:16,967
And I'm just seasoning it
basic with salt and pepper.
399
00:18:16,967 --> 00:18:19,066
And then I'm just gonna get
a good sear all the way around
400
00:18:19,066 --> 00:18:20,967
and then finish this off
in the oven.
401
00:18:27,600 --> 00:18:30,066
Chef Duyen,
what are you doing? Tell us.
402
00:18:30,066 --> 00:18:33,266
I'm gonna make some
Vietnamese pork patties.
403
00:18:33,266 --> 00:18:36,700
And I'm gonna add some of that
Brussels sprouts into
my mixture.
404
00:18:36,700 --> 00:18:40,100
-And then
I'm gonna do a curry.
-Okay.
405
00:18:40,100 --> 00:18:43,667
[Duyen] What's inspiring
this dish is Vietnamese
street food.
406
00:18:43,667 --> 00:18:46,900
Pork patties are often
seen for lunch.
407
00:18:46,900 --> 00:18:49,667
So, I wanna make sure
that I'm really highlighting
408
00:18:49,667 --> 00:18:51,400
a little piece of my heritage.
409
00:18:51,400 --> 00:18:53,400
And I want some
nice color on these.
410
00:18:53,400 --> 00:18:56,300
[Marc] In the first round,
I was impressed by Duyen.
411
00:18:56,300 --> 00:18:58,667
The creativity
with that first basket.
412
00:18:58,667 --> 00:19:01,367
And I love that Duyen
is sticking to her
Vietnamese roots.
413
00:19:01,367 --> 00:19:04,200
-[Daniela] Totally.
-[Jon] Down the line.
Down the line.
414
00:19:04,200 --> 00:19:06,066
After hearing
the judges critiques,
415
00:19:06,066 --> 00:19:08,400
I am starting to eyeball
chef Duyen.
416
00:19:08,400 --> 00:19:11,567
-Breadcrumbs...
-Second shelf, left side.
417
00:19:11,567 --> 00:19:14,467
But like, I've wanted to be
on Chopped since I was 18.
418
00:19:14,467 --> 00:19:17,100
And for a chef,
Chopped is kind of
like our NBA Draft,
419
00:19:17,100 --> 00:19:19,233
and I will not
squander this opportunity.
420
00:19:20,066 --> 00:19:21,967
I'm making
crispy pork medallions
421
00:19:21,967 --> 00:19:24,767
with Brussels sprout hash,
cola glaze,
422
00:19:24,767 --> 00:19:27,333
and garlic herb
goat cheese butter.
423
00:19:28,166 --> 00:19:29,767
Brussels sprouts love
a little fat,
424
00:19:29,767 --> 00:19:32,300
so that pancetta should
work out really well.
425
00:19:32,300 --> 00:19:36,066
Chef Jon, what are you
doing with the cola?
426
00:19:36,066 --> 00:19:39,467
Um, the cola
and the Brussels sprouts
are gonna have themselves
427
00:19:39,467 --> 00:19:41,900
a nice relationship
and turn into barbecue
Brussels sprouts.
428
00:19:41,900 --> 00:19:45,166
-Beautiful.
-[Marc] I've never actually
cooked with cola.
429
00:19:45,166 --> 00:19:47,066
It's sweet.
You can reduce it down.
430
00:19:47,066 --> 00:19:49,867
-I'd rather just use real
sugar, but it's in the basket.
-Right.
431
00:19:49,867 --> 00:19:51,100
-They gotta use it.
-It was in the basket.
432
00:19:51,100 --> 00:19:53,533
Chefs, 15 minutes
on the clock.
433
00:20:00,000 --> 00:20:04,066
Yeah, this clock is moving
super-fast.
434
00:20:04,066 --> 00:20:07,166
Normally, my curries
take two days to make,
435
00:20:07,166 --> 00:20:10,967
so I'm trying to fit a two-day
curry into 15 minutes.
436
00:20:10,967 --> 00:20:13,533
But I am not afraid
to go after what I want.
437
00:20:14,667 --> 00:20:18,066
I attribute the strong
work ethic from my parents.
438
00:20:18,066 --> 00:20:21,066
When we came from Vietnam
to the U.S.,
439
00:20:21,066 --> 00:20:23,166
they had sacrificed everything
440
00:20:23,166 --> 00:20:25,400
just so that I can live
my dream.
441
00:20:25,400 --> 00:20:28,266
So a win for one person
is a win for all of us.
442
00:20:28,266 --> 00:20:31,500
In my curry,
I have coconut milk,
443
00:20:31,500 --> 00:20:34,066
red curry paste,
curry powder, and turmeric.
444
00:20:34,066 --> 00:20:36,667
For the aromatics,
I'm using lemongrass.
445
00:20:36,667 --> 00:20:37,667
Boom.
446
00:20:37,667 --> 00:20:41,567
And I'm hoping the goat cheese
adds a nice tang.
447
00:20:41,567 --> 00:20:45,166
And then I'm using the cola
to add that sweetness element.
448
00:20:47,000 --> 00:20:49,867
I'm actually gonna add
more goat cheese.
449
00:20:49,867 --> 00:20:52,600
In the basket is a vegetable
goat cheese log,
450
00:20:52,600 --> 00:20:54,266
and really,
it's just goat cheese.
451
00:20:54,266 --> 00:20:56,800
But, you know, having it
with the right ingredient,
452
00:20:56,800 --> 00:20:59,300
being able to just
give it that salt,
453
00:20:59,300 --> 00:21:02,734
give it that tang to something
would be really nice.
454
00:21:04,400 --> 00:21:05,900
[Nick] I think the goat cheese
is gonna be
455
00:21:05,900 --> 00:21:07,500
a nice little sauce
for the bottom of the plate.
456
00:21:07,500 --> 00:21:09,900
And to form
my goat cheese cream,
457
00:21:09,900 --> 00:21:11,767
as soon as I remove it
from the blender,
458
00:21:11,767 --> 00:21:15,066
I add in some scallion,
tarragon and parsley.
459
00:21:17,000 --> 00:21:18,467
I have four amazing kids.
460
00:21:18,467 --> 00:21:20,100
My fifth child is
definitely my restaurant.
461
00:21:20,100 --> 00:21:22,266
Winning the $10,000
would definitely allow me
462
00:21:22,266 --> 00:21:23,767
the opportunity to step away
from the restaurant.
463
00:21:23,767 --> 00:21:25,600
Just spend some
quality family time.
464
00:21:25,600 --> 00:21:28,300
It feels like
I spend more time there
than at my actual house.
465
00:21:28,300 --> 00:21:31,567
-All righty, what's next?
-[sizzling]
466
00:21:32,600 --> 00:21:34,367
[Jon] I'm going to use
this goat cheese log to make
467
00:21:34,367 --> 00:21:36,667
herbed garlic
goat cheese butter.
468
00:21:36,667 --> 00:21:40,100
I add in chives,
parsley and rosemary.
469
00:21:40,100 --> 00:21:42,100
The tenderloin
is a very lean protein,
470
00:21:42,100 --> 00:21:45,166
so this will add a little fat
to a dish where it's needed.
471
00:21:45,166 --> 00:21:48,567
-Are you cooking it yet?
-Uh, no.
That's the next thing.
472
00:21:48,567 --> 00:21:51,767
Pork tenderloin's
pretty quick.
I don't want to overcook it.
473
00:21:51,767 --> 00:21:55,400
My plan with this
pork tenderloin is to get it
nice and crispy on the outside
474
00:21:55,400 --> 00:21:59,834
and if I pound it out
to an even piece, it should
cook quickly and evenly.
475
00:22:08,467 --> 00:22:11,033
Jon is legitimately bare
knuckling his pork.
476
00:22:12,767 --> 00:22:13,967
[Jon] I'm good. Appreciate it.
477
00:22:14,200 --> 00:22:15,667
[chuckles]
478
00:22:15,667 --> 00:22:17,100
He doesn't need a mallet.
479
00:22:17,100 --> 00:22:20,166
-He's using his fists.
-He doesn't need a mallet.
He doesn't need a mallet.
480
00:22:20,166 --> 00:22:22,667
"This is what I'm doing
to my competition."
481
00:22:24,000 --> 00:22:25,667
[Jon] There's no point
in wasting 30 seconds
482
00:22:25,667 --> 00:22:27,367
running into the pantry
for a mallet,
483
00:22:27,367 --> 00:22:29,867
when you got these.
484
00:22:29,867 --> 00:22:32,467
I still want to season my pork
with barbecue flavors,
485
00:22:32,467 --> 00:22:37,767
so I grab garlic, onion,
ancho paprika and drop them
in the fryer.
486
00:22:40,000 --> 00:22:41,634
Five minutes to go, chefs.
487
00:22:43,700 --> 00:22:46,133
[Duyen] Time is going fast.
488
00:22:53,066 --> 00:22:56,767
[Nick] So for the cola glaze,
I'm gonna use that cola
to deglaze the pan.
489
00:22:59,100 --> 00:23:00,800
And then I'm gonna add
some of the demi-glace,
490
00:23:00,800 --> 00:23:03,300
a little butter,
and then add a little bit
of red wine vinegar
491
00:23:03,300 --> 00:23:04,700
to kind of brighten
the whole thing up.
492
00:23:04,700 --> 00:23:06,300
That's pretty good.
493
00:23:06,300 --> 00:23:10,133
The medallions are looking
golden brown and delicious.
I'm ready to plate.
494
00:23:16,967 --> 00:23:19,734
Behind, Duyen. Three minutes.
495
00:23:21,100 --> 00:23:23,500
[Duyen] I want to add
a nice textural element.
496
00:23:23,500 --> 00:23:27,667
I'm going to take off
some of the petals
of the brussels sprouts
497
00:23:27,667 --> 00:23:29,767
and then drop them
in the deep fryer.
498
00:23:31,100 --> 00:23:32,300
Behind.
499
00:23:34,700 --> 00:23:38,066
-[Ted] 30 minutes
never went by so fast, chefs.
-Ugh.
500
00:23:39,867 --> 00:23:45,900
[Ted] Ten, nine, eight, seven,
six, five,
501
00:23:45,900 --> 00:23:50,066
four, three, two, one...
502
00:23:51,000 --> 00:23:52,066
Time's up.
503
00:23:56,000 --> 00:23:57,233
[Duyen] Oh, man.
504
00:23:58,066 --> 00:23:59,634
-There you go.
-[Duyen sighs in relief]
505
00:24:01,100 --> 00:24:04,000
It's hot.
It's hot in this kitchen,
but I feel good.
506
00:24:04,000 --> 00:24:05,600
My competition came
to bring the fire today,
507
00:24:05,600 --> 00:24:07,166
and they're not gonna
make this easy.
508
00:24:07,166 --> 00:24:10,000
To my competitors, I think,
I mean, looking at their
plates right now,
509
00:24:10,000 --> 00:24:12,266
they look
absolutely beautiful,
510
00:24:12,266 --> 00:24:15,967
but it's not intimidating
because I'm very confident
in the flavors I can bring.
511
00:24:20,867 --> 00:24:25,066
Chefs, you created
main dishes from a
vegetable goat cheese log,
512
00:24:25,066 --> 00:24:28,867
brussels sprouts,
pork tenderloin and cola.
513
00:24:28,867 --> 00:24:31,867
Start with you, Chef Jon,
please tell us about
your main course.
514
00:24:31,867 --> 00:24:38,100
[Jon] So I have a crispy pork
tenderloin medallion over a
brussels sprout hash.
515
00:24:38,100 --> 00:24:42,066
Cola barbecue glaze
and then a herbed
goat cheese butter.
516
00:24:45,767 --> 00:24:48,100
I loved your presentation.
It was so pretty.
517
00:24:48,100 --> 00:24:52,967
I felt like it was kind of
like a biscuits and gravy
type of situation.
518
00:24:52,967 --> 00:24:56,166
I loved what you did
with the brussels sprouts.
519
00:24:56,166 --> 00:24:58,967
-And you kept deglazing
with cola, right?
-Mmm-hmm.
520
00:24:58,967 --> 00:25:03,467
It worked so good
with the herbed butter.
I love that combination.
521
00:25:03,467 --> 00:25:05,900
But for me, it was, uh,
down to,
522
00:25:05,900 --> 00:25:08,567
like, the pork, you know,
it was a little dry.
523
00:25:08,567 --> 00:25:11,266
I... I saw you
pounding the pork over there
and, uh...
524
00:25:11,266 --> 00:25:13,967
I almost feel like I maybe
would have rather had
a thicker piece,
525
00:25:13,967 --> 00:25:17,100
so it would have stayed
a little bit more moist.
But it all works together.
526
00:25:17,100 --> 00:25:18,800
But separately,
this is a little heavy.
527
00:25:18,800 --> 00:25:21,100
This is a little dry, and
this is a little too fatty,
528
00:25:21,100 --> 00:25:22,567
but once you
put it all together,
529
00:25:22,567 --> 00:25:25,100
-it's... it's actually
a great bite.
-Thank you.
530
00:25:25,100 --> 00:25:27,800
[Tiffany] The goat cheese
where, you know,
there's lots of herbs,
531
00:25:27,800 --> 00:25:30,867
you needed
the brightness on the plate
with everything else.
532
00:25:30,867 --> 00:25:32,467
I do feel like the pork
is a little dry,
533
00:25:32,467 --> 00:25:34,367
but I think you have
a really delicious
534
00:25:34,367 --> 00:25:36,300
-plate of food together.
-Thank you.
535
00:25:36,300 --> 00:25:37,967
Next up, Chef Duyen.
536
00:25:37,967 --> 00:25:41,500
Chefs, what you have
in front of you are
Vietnamese pork patties
537
00:25:41,500 --> 00:25:45,166
with a cola-coconut curry,
and rice noodles.
538
00:25:48,500 --> 00:25:51,900
[Ted] There's $10,000
at the end of the rainbow
for one lucky competitor.
539
00:25:51,900 --> 00:25:53,266
What would you do?
540
00:25:53,266 --> 00:25:55,400
I would reinvest it
into my business.
541
00:25:55,400 --> 00:25:57,467
Uh, my pop-up series
called Duyen's Friends.
542
00:25:57,467 --> 00:26:00,500
Um, it wasn't meant to be
a global pop-up series,
543
00:26:00,500 --> 00:26:04,467
but I've just had people
from all over the US and
Europe as me to pop up,
544
00:26:04,467 --> 00:26:07,200
and so I would use it
to travel
545
00:26:07,200 --> 00:26:10,567
and pop up in new cities
and hopefully, also Asia.
546
00:26:10,567 --> 00:26:16,367
So Duyen, the curry itself,
is rich and creamy.
547
00:26:16,367 --> 00:26:19,200
Um, you definitely get
the sweetness with the cola.
548
00:26:19,200 --> 00:26:23,500
The pork patty itself
has just like lots of flavor.
549
00:26:23,500 --> 00:26:27,867
But the one thing that I am
craving here is more herb.
550
00:26:27,867 --> 00:26:31,367
I will have to agree
with you, Chef.
Just more herbs.
551
00:26:31,367 --> 00:26:35,000
I love the use
of your brussels sprout
in there.
552
00:26:35,000 --> 00:26:38,767
That was really brilliant,
and pork and fish sauce
are best friends...
553
00:26:38,767 --> 00:26:40,500
-Yeah, definitely
-...you know, once you
554
00:26:40,500 --> 00:26:42,567
caramelize them
and cook them together,
555
00:26:42,567 --> 00:26:44,567
it's just, like,
the secret sauce.
556
00:26:44,567 --> 00:26:46,166
[Marc] You know, more herbs
would have been great,
557
00:26:46,166 --> 00:26:49,133
but I would have loved
a lot more of those brussels
sprouts on here fried.
558
00:26:49,600 --> 00:26:51,200
For me, the brussels sprouts
559
00:26:51,200 --> 00:26:53,800
really just brought in
a whole other dimension
to the palate
560
00:26:53,800 --> 00:26:55,967
while you were
eating it all together,
that it was really good.
561
00:26:55,967 --> 00:26:57,400
I got two or three,
which was great.
562
00:26:57,400 --> 00:26:58,667
-I would have liked
to have more of those.
-Yeah.
563
00:26:58,667 --> 00:27:01,567
-But again, another good dish.
-Thank you.
564
00:27:01,567 --> 00:27:03,000
[Ted] Finally, Chef Nick.
565
00:27:03,000 --> 00:27:05,767
[Nick] So what you have
in front of you is a
roasted pork tenderloin,
566
00:27:05,767 --> 00:27:08,600
brussels sprout and
vegetable caponata
underneath that,
567
00:27:08,600 --> 00:27:12,567
and then there's a
herb goat cheese cream
and then a cola glaze on top.
568
00:27:15,266 --> 00:27:16,600
[Marc] You've done
a great job here.
569
00:27:16,600 --> 00:27:18,867
I think it was a good idea
to use the brussels sprouts
in this manner
570
00:27:18,867 --> 00:27:22,000
and like trying to weave them
into your vegetable medley
at the bottom.
571
00:27:22,000 --> 00:27:23,900
But I'm having a hard time
with the cola.
572
00:27:23,900 --> 00:27:27,266
If you had gone
with the caponata and
used the cola in that,
573
00:27:27,266 --> 00:27:29,100
I think that could have
helped in the usage.
574
00:27:29,100 --> 00:27:32,467
But, god dog it, you know
how to cook a piece
of pork tenderloin.
575
00:27:32,467 --> 00:27:34,767
It's beautiful,
a little pink in the center.
576
00:27:34,767 --> 00:27:36,600
Um, it is extremely tasty.
577
00:27:36,600 --> 00:27:37,967
And I really like
the goat cheese.
578
00:27:37,967 --> 00:27:40,000
I like the tartness
it brings to the plate.
579
00:27:40,000 --> 00:27:43,567
The pork,
mine was, uh, overcooked,
580
00:27:43,567 --> 00:27:46,667
but... but I see
the other chefs', uh, wasn't,
581
00:27:46,667 --> 00:27:49,867
so maybe it was just
I got probably the ends...
582
00:27:49,867 --> 00:27:51,600
-Yeah.
-...of the tenderloin, um...
583
00:27:51,600 --> 00:27:54,367
Actually, the cola glaze
is pretty nice.
584
00:27:54,367 --> 00:27:57,066
But then it was mixed
with the goat cheese,
585
00:27:57,066 --> 00:27:59,300
and I don't know if that
worked very well for me.
586
00:27:59,300 --> 00:28:03,133
-But overall, the dish looked,
uh, really pretty.
-Thank you.
587
00:28:05,567 --> 00:28:07,100
The pork might have been
a little dry,
588
00:28:07,100 --> 00:28:11,266
but I'm hoping the judges
appreciate the flavors
I put on the plate.
589
00:28:11,266 --> 00:28:15,667
The level of competition is
a lot higher than I expected
it to be.
590
00:28:15,667 --> 00:28:17,166
Everybody is
breaking the thunder,
591
00:28:17,166 --> 00:28:20,200
so it's like you want to
feel safe and you can't.
592
00:28:20,200 --> 00:28:21,667
[Nick] Jon might be
on the chopping block.
593
00:28:21,667 --> 00:28:23,967
You know,
the judges said his pork
was a little overcooked.
594
00:28:23,967 --> 00:28:25,166
I thought I cooked
my pork beautifully.
595
00:28:25,166 --> 00:28:26,700
I thought my sauces were nice.
596
00:28:26,700 --> 00:28:28,533
I would definitely say
it's a tight competition.
597
00:28:31,100 --> 00:28:33,533
So, whose dish
is on the chopping block?
598
00:28:41,166 --> 00:28:44,600
[mouthing] Oh, my God.
599
00:28:44,600 --> 00:28:47,400
Chef Nick,
you've been chopped. Judges?
600
00:28:47,400 --> 00:28:51,367
Chef Nick,
your pork tenderloin
was inconsistently cooked.
601
00:28:51,367 --> 00:28:54,800
Uh, the goat cheese
and the cola sauce
just clashed together.
602
00:28:54,800 --> 00:28:56,767
And so we had to chop you.
603
00:28:56,767 --> 00:28:58,200
Hey, thank you guys
so very much.
604
00:28:58,200 --> 00:29:00,300
You guys, good luck.
605
00:29:00,300 --> 00:29:02,467
-Best of luck to you, Chef.
-[Nick] Thank you. Thank you.
606
00:29:02,467 --> 00:29:05,867
I'm like, second guessing
every single thing
I did on that plate,
607
00:29:05,867 --> 00:29:07,233
but you can't go back in time.
608
00:29:07,233 --> 00:29:09,233
At the end of the day,
my kids will definitely
still be proud of me.
609
00:29:14,266 --> 00:29:17,934
Chef Duyen. Chef Jon.
Dessert baskets are ready
for you.
610
00:29:21,000 --> 00:29:22,033
And open them up.
611
00:29:23,967 --> 00:29:25,667
[both exclaim]
612
00:29:25,667 --> 00:29:28,700
[Ted] And you've got
salted egg yolk paste.
613
00:29:28,700 --> 00:29:30,800
What is salted egg yolk paste?
614
00:29:30,800 --> 00:29:32,567
[Ted] A pink pineapple.
615
00:29:32,567 --> 00:29:34,066
I'm feeling this pineapple.
616
00:29:34,667 --> 00:29:35,867
[Ted] Wafer sheets.
617
00:29:35,867 --> 00:29:38,266
-Wafer sheets?
-[Duyen] Wafer sheets?
618
00:29:38,266 --> 00:29:40,400
[Ted] And finally,
spice drops.
619
00:29:40,400 --> 00:29:42,567
[Jon] Did you find these
in my grandmother's purse
or something?
620
00:29:42,567 --> 00:29:43,667
This is like church candy.
621
00:29:43,667 --> 00:29:45,667
This is...
This is not for cooking.
622
00:29:47,567 --> 00:29:49,567
Uh, a candy.
623
00:29:49,567 --> 00:29:51,900
What am I gonna do
with a candy?
624
00:29:51,900 --> 00:29:53,634
[Ted] 30 minutes
for your final round.
625
00:29:56,300 --> 00:29:58,533
-Clock starts now.
-Whoo!
626
00:30:06,266 --> 00:30:10,266
Judges, candy, fruit,
crispy wafers? Okay,
smooth sailing.
627
00:30:10,266 --> 00:30:13,000
And then we have this salted
egg yolk paste.
628
00:30:13,000 --> 00:30:14,100
Trouble?
629
00:30:14,100 --> 00:30:16,000
-I... I don't think
that's the trouble.
-[Daniela] No.
630
00:30:16,000 --> 00:30:17,166
No, that's not the trouble.
631
00:30:17,166 --> 00:30:19,600
-[Ted] That's not the trouble?
-No. No, no.
632
00:30:19,600 --> 00:30:21,867
I don't think you've ever
had the spice drop.
633
00:30:21,867 --> 00:30:24,600
Normally, when we talk
about candy, we say,
"Let's just pick one."
634
00:30:24,600 --> 00:30:27,567
And you know, if it's red,
it's probably strawberry
or cherry.
635
00:30:27,567 --> 00:30:30,567
But that's not the case here.
The green one is made...
It's spearmint.
636
00:30:30,567 --> 00:30:33,300
-It's like your toothpaste
in the morning.
-[Ted] Ooh.
637
00:30:33,300 --> 00:30:35,000
[Marc] If they can get past
these spice drops,
638
00:30:35,000 --> 00:30:36,967
they've got this
salted egg yolk paste.
639
00:30:36,967 --> 00:30:40,567
It's not salty
but it's savory.
It's super grainy.
640
00:30:40,567 --> 00:30:43,367
Maybe it can be a topping,
like with butter and sugar
641
00:30:43,367 --> 00:30:45,600
and the egg yolks
with the wafers.
642
00:30:45,600 --> 00:30:48,367
And you, you could maybe
try to make a custard
of some sort.
643
00:30:50,166 --> 00:30:53,100
[Jon] So the clock is ticking
and I'm trying to figure out
644
00:30:53,100 --> 00:30:55,100
which direction
I want to go in.
645
00:30:55,100 --> 00:30:57,567
I look at these wafers,
and I'm just like,
646
00:30:57,567 --> 00:31:01,100
" All right, we're gonna try
to do kind of like a play
on the Napoleon."
647
00:31:01,100 --> 00:31:05,367
I'm making a not-Napoleon
with spice drop and rum,
648
00:31:05,367 --> 00:31:08,867
caramelized pink pineapple
and citrus salted
egg yolk crema.
649
00:31:09,400 --> 00:31:10,567
That's not a Napoleon.
650
00:31:10,567 --> 00:31:13,367
Because I've learned
to not commit to certain terms
651
00:31:13,367 --> 00:31:16,500
because then they judge you
based off of that.
652
00:31:16,500 --> 00:31:19,867
For my citrus crema
I start whipping heavy cream,
653
00:31:19,867 --> 00:31:21,867
orange zest, lemon zest,
lime zest,
654
00:31:21,867 --> 00:31:24,667
a little bit of vanilla
and the superfine sugar,
655
00:31:24,667 --> 00:31:26,100
and I'm like,
"This is the perfect place
656
00:31:26,100 --> 00:31:28,367
to hide the salted
egg yolk paste
657
00:31:28,367 --> 00:31:30,367
to kind of balance out
that sweetness."
658
00:31:32,266 --> 00:31:35,867
The spice drops taste
like sweetened cough medicine.
659
00:31:35,867 --> 00:31:38,200
So I'm going to melt them
into simple syrup,
660
00:31:38,200 --> 00:31:40,767
and then I'm working
with the wafer sheets.
661
00:31:40,767 --> 00:31:43,133
Pop them in the oven.
Make it a little toasty.
662
00:31:45,900 --> 00:31:48,166
[Ted] We've had
a bunch of really
competent cooks today,
663
00:31:48,166 --> 00:31:49,967
and I feel like
these two chefs...
664
00:31:49,967 --> 00:31:52,600
I feel really confident
about both of them.
665
00:31:52,600 --> 00:31:54,767
[Tiffany] I mean,
they have been definitely
666
00:31:54,767 --> 00:31:56,900
fighting and fighting
to be on the top.
667
00:31:56,900 --> 00:31:58,900
And right now
we're going to see.
668
00:31:58,900 --> 00:32:02,233
[Duyen] I know that Jon
has been putting out
some great dishes.
669
00:32:03,767 --> 00:32:05,767
But I'm going to
remain focused
670
00:32:05,767 --> 00:32:08,567
and make sure that I bring
home this $10,000.
671
00:32:09,567 --> 00:32:12,467
I'm making a salted egg
yolk mousse
672
00:32:12,467 --> 00:32:16,533
with a pineapple compote
and a pistachio wafer crumble.
673
00:32:18,266 --> 00:32:20,900
Duyen, how you
feeling over there?
What's going on?
674
00:32:20,900 --> 00:32:23,567
I'm making a salted
egg yolk mousse.
675
00:32:23,567 --> 00:32:29,100
So I'm gonna put it in the ISI
and then my ramekins are
in the blast chiller,
676
00:32:29,100 --> 00:32:30,867
so hopefully
it'll be done in time.
677
00:32:30,867 --> 00:32:32,867
I need to make my mousse
right away
678
00:32:32,867 --> 00:32:35,433
because I know that
it needs some time to set.
679
00:32:39,767 --> 00:32:44,000
I'm hoping the blast chiller
will get my mousse
cold quickly
680
00:32:44,000 --> 00:32:46,367
and that my gelatin is
going to set.
681
00:32:46,367 --> 00:32:47,767
[softly] All right.
682
00:32:49,500 --> 00:32:51,166
The crispy wafers are
really like an ingredient
683
00:32:51,166 --> 00:32:53,000
that should go on the inside
of a candy bar
684
00:32:53,000 --> 00:32:56,367
with a lot of chocolate
on the outside to make it
taste like something.
685
00:32:56,367 --> 00:32:57,967
Which they could do,
I suppose.
686
00:32:57,967 --> 00:32:59,567
You're only using it
for crunch.
687
00:32:59,567 --> 00:33:02,300
You're not using
that for flavor.
It has zero flavor.
688
00:33:02,300 --> 00:33:03,467
[Marc] If you wanted to do
a layered thing
689
00:33:03,467 --> 00:33:06,767
and probably put like a
pastry cream in there
or something.
690
00:33:06,767 --> 00:33:10,567
[Duyen] I'm using
the wafer sheets and
I add pistachios, butter,
691
00:33:10,567 --> 00:33:15,333
flour and sugar
to make a crumble
to add texture to my dish.
692
00:33:16,767 --> 00:33:18,834
Chefs, 15 minutes
on the clock.
693
00:33:22,467 --> 00:33:24,100
[Tiffany] Well, thankfully,
they have the pink pineapple.
694
00:33:24,100 --> 00:33:29,266
This particular pineapple,
it's been basically
molecularly modified.
695
00:33:29,266 --> 00:33:33,300
So instead of it being
so astringent, that flavor
on the pineapple
696
00:33:33,300 --> 00:33:35,300
that can numb your mouth
a little bit...
697
00:33:35,300 --> 00:33:38,467
-Enzymes, right?
-...um, that is actually
what's taken out.
698
00:33:38,467 --> 00:33:43,367
And so you're...
you just get, like,
really sweet, juicy pineapple.
699
00:33:43,367 --> 00:33:45,867
If you cook down
that pineapple and
you put dairy in it,
700
00:33:45,867 --> 00:33:49,767
you can make like
a really, really beautiful
mousse or butter.
701
00:33:49,767 --> 00:33:51,600
[Duyen] For the
pink pineapple compote
702
00:33:51,600 --> 00:33:54,300
I'm reducing it
with the spice drops.
703
00:33:54,300 --> 00:33:59,767
I'm hoping to just infuse
the flavor of the spice drops
without overpowering.
704
00:33:59,767 --> 00:34:03,367
[whispers] Fires, lime juice,
grab some mint.
705
00:34:04,867 --> 00:34:08,300
I initially learned to cook
watching my mom and
my grand mom in the kitchen.
706
00:34:08,300 --> 00:34:11,567
My grandmother ran
the food bank at her church.
707
00:34:11,567 --> 00:34:13,567
And then my mom ran
a catering business,
708
00:34:13,567 --> 00:34:15,934
and food is my gift
to share it with people.
709
00:34:19,767 --> 00:34:21,133
[Duyen] Nope,
it's not gonna work.
710
00:34:22,266 --> 00:34:24,567
I check on my mousse
in the blast chiller,
711
00:34:24,567 --> 00:34:27,333
and it's still not set
and it's starting to deflate.
712
00:34:28,100 --> 00:34:29,533
Five minutes to go, Chefs.
713
00:34:35,400 --> 00:34:37,367
[Duyen] If this mousse
doesn't set,
714
00:34:37,367 --> 00:34:40,600
I will be giving the judges
a soup.
715
00:34:40,600 --> 00:34:44,834
I know I need to pivot,
and I am panicking.
716
00:34:48,467 --> 00:34:49,767
[Duyen] Behind.
717
00:34:49,767 --> 00:34:51,867
This mousse has
the salted egg yolk,
718
00:34:51,867 --> 00:34:53,834
and I need to make it
onto the plate.
719
00:34:55,767 --> 00:34:58,834
I think the problem
may be the blast chiller,
720
00:34:58,834 --> 00:35:03,333
so I take more
of the mousse base and put it
into the regular freezer.
721
00:35:03,333 --> 00:35:05,734
Just in case
plan B doesn't work out,
722
00:35:05,734 --> 00:35:08,266
I'm already working on plan C.
723
00:35:08,266 --> 00:35:12,400
It looks like Duyen
is now making her mousse
for the third time.
724
00:35:12,400 --> 00:35:15,367
[Duyen] I grab some mascarpone
and heavy cream
725
00:35:15,367 --> 00:35:19,767
and I add some
salted egg yolk paste
and I start whipping it.
726
00:35:19,767 --> 00:35:23,734
If the moose doesn't set,
I'm going to use this as
the base of my dessert.
727
00:35:29,100 --> 00:35:31,166
[Jon] So I have these
beautiful pink pineapples.
728
00:35:31,166 --> 00:35:35,000
I pour that simple syrup
I made from the spice drops
right on top.
729
00:35:35,000 --> 00:35:37,333
Toss it with a little mint.
Add a little rum.
730
00:35:37,333 --> 00:35:39,400
Now I just need to let
all of that liquid cook down
731
00:35:39,400 --> 00:35:42,233
and kind of glaze
those pineapples, and it'll be
where I need it to be.
732
00:35:44,100 --> 00:35:47,567
Less than three
and a half minutes to $10,000.
733
00:35:47,567 --> 00:35:49,000
Let's go.
734
00:35:55,934 --> 00:35:58,400
[Marc] Look at Jon,
he's suspending his...
735
00:35:58,400 --> 00:36:01,667
his wafer on top of little
dollops of whipped cream
or something.
736
00:36:01,667 --> 00:36:04,800
[Tiffany] Oh, God,
"suspending". Wow.
737
00:36:09,367 --> 00:36:12,433
[Duyen] I go to start plating
the second mousse...
738
00:36:13,767 --> 00:36:15,000
Nope, it's not gonna work.
739
00:36:15,000 --> 00:36:16,533
...and it's still not set.
740
00:36:17,066 --> 00:36:18,967
[sighs] Chef!
741
00:36:18,967 --> 00:36:21,667
[Duyen] I have to go
with the mousse number three.
742
00:36:21,667 --> 00:36:23,266
This is not going my way,
743
00:36:23,266 --> 00:36:27,567
but my family,
they have sacrificed so much
for me to even be here,
744
00:36:27,567 --> 00:36:31,033
I will not give up
until my dessert
is on that plate.
745
00:36:32,767 --> 00:36:34,467
-[Ted] 15 seconds.
-[Tiffany] 15 seconds.
746
00:36:34,467 --> 00:36:35,734
Go. Go.
747
00:36:36,834 --> 00:36:38,100
Come on!
748
00:36:38,100 --> 00:36:39,934
-[Marc] Vamonos.
-[Daniela] Come on, chica.
749
00:36:39,934 --> 00:36:43,867
[Ted] Ten, nine, eight, seven,
750
00:36:43,867 --> 00:36:47,467
six, five, four,
751
00:36:47,467 --> 00:36:51,834
three, two, one...
Time's up.
752
00:36:55,166 --> 00:36:57,567
[Jon] At the end of the day,
I put something beautiful
on the plate.
753
00:36:57,567 --> 00:37:01,500
I have nothing
but respect for Chef Duyen.
She is a beast.
754
00:37:01,500 --> 00:37:03,367
[Duyen] I had to pivot twice.
755
00:37:03,367 --> 00:37:05,033
I mean, that's just part
of being a chef.
756
00:37:05,033 --> 00:37:06,767
You have to think quick
on your feet.
757
00:37:06,767 --> 00:37:08,667
I still think
it's a really great dessert.
758
00:37:08,667 --> 00:37:10,500
-Oh, man.
Push comes to shove...
-Cheers.
759
00:37:10,500 --> 00:37:12,066
...this is way more fun on TV.
760
00:37:16,600 --> 00:37:18,333
[Ted] Chef Duyen and Chef Jon.
761
00:37:18,333 --> 00:37:22,166
You found yourselves
making desserts with
salted egg yolk paste,
762
00:37:22,166 --> 00:37:26,667
a pink pineapple, spice drops
and wafer sheets.
763
00:37:26,667 --> 00:37:29,166
Chef Jon, please tell us
what you made.
764
00:37:29,166 --> 00:37:33,233
[Jon] Um, I made a
spice drop and rum
caramelized pink pineapple.
765
00:37:33,233 --> 00:37:35,900
Not-Napoleon,
but salted egg yolk crema.
766
00:37:36,967 --> 00:37:38,333
So why are you saying
not-Napoleon?
767
00:37:38,333 --> 00:37:41,100
Because I don't want to be
held to Napoleon standards.
768
00:37:42,166 --> 00:37:44,100
There's not pastry cream
on there and some
other things.
769
00:37:44,100 --> 00:37:47,433
-So it's not a Napoleon.
-[Ted] Okay. All right.
770
00:37:48,467 --> 00:37:49,900
[Daniela] The pineapple
is delicious.
771
00:37:49,900 --> 00:37:54,133
You were very successful
dressing, uh, the pineapple
with the spice drops,
772
00:37:54,133 --> 00:37:55,667
and it's not overpowering.
773
00:37:55,667 --> 00:37:58,467
But the wafer
got really soggy.
774
00:37:59,066 --> 00:38:00,667
I think what happened was
775
00:38:00,667 --> 00:38:03,233
-that the pineapple was hot...
-Mmm-hmm.
776
00:38:03,233 --> 00:38:05,066
...when you put it
on the wafer.
777
00:38:05,066 --> 00:38:08,467
I think the flavors
worked out. The pineapple
tastes great.
778
00:38:08,467 --> 00:38:10,667
Um, I like the cream
that you made.
779
00:38:10,667 --> 00:38:12,867
I just think that the wafer...
780
00:38:12,867 --> 00:38:16,367
Yeah, it didn't really work
in the application you were
looking for.
781
00:38:16,367 --> 00:38:20,000
You were successful with
creating some good flavors.
782
00:38:20,000 --> 00:38:22,867
The pineapple and the rum...
You're crema is good.
783
00:38:22,867 --> 00:38:25,166
It definitely still has
a little bit of that
784
00:38:25,166 --> 00:38:27,967
kind of texture
that the egg yolk has,
you know.
785
00:38:27,967 --> 00:38:31,600
-Um, but you don't really mind
because it really tastes good.
-Thank you.
786
00:38:31,600 --> 00:38:33,567
Finally, Chef Duyen.
787
00:38:33,567 --> 00:38:35,867
[Duyen] Chefs, what you have
in front of you
788
00:38:35,867 --> 00:38:41,600
is a salted egg yolk mousse
with a pineapple compote
789
00:38:41,600 --> 00:38:44,233
and then a wafer
and pistachio crumble.
790
00:38:46,467 --> 00:38:48,767
I think I think the best bite
is a little bit of pineapple
791
00:38:48,767 --> 00:38:52,000
with a little bit of cream
and the crumble.
792
00:38:52,000 --> 00:38:54,667
But I think maybe there's
a little too much of the cream
793
00:38:54,667 --> 00:38:57,367
because it's just hard
to detect the flavor
of the egg in there.
794
00:38:57,367 --> 00:38:58,600
It's just, you know,
795
00:38:58,600 --> 00:39:00,367
-it's like a bowl
of whipped cream almost.
-[Tiffany] I agree.
796
00:39:00,367 --> 00:39:02,166
But the pineapple
has lots of flavor.
797
00:39:02,166 --> 00:39:04,467
It's nice and sweet.
It's delicious.
798
00:39:04,467 --> 00:39:08,266
I like the flavors.
I think the biggest problem
here is the ratio.
799
00:39:08,266 --> 00:39:11,367
And how desperate you were
to just get it done.
800
00:39:11,367 --> 00:39:14,066
I think it lacks
your personality,
801
00:39:14,066 --> 00:39:17,400
uh, because you're so bright
and so fresh
802
00:39:17,400 --> 00:39:20,667
-that, uh, would have
been nice to see that.
-I appreciate the feedback.
803
00:39:20,667 --> 00:39:22,266
Thank you, chefs.
804
00:39:24,834 --> 00:39:27,500
I think one of the cleverest
things I saw today was
Jon with those fish sticks.
805
00:39:27,500 --> 00:39:29,734
Turning them into
a little fish cake.
806
00:39:29,734 --> 00:39:30,967
[Tiffany] I think the idea
was great.
807
00:39:30,967 --> 00:39:35,166
I do think that not adding
some relief in there
808
00:39:35,166 --> 00:39:38,266
leaves it very bready and dry.
809
00:39:38,266 --> 00:39:42,166
But the agrodolce
and pig's lip was delicious.
810
00:39:42,166 --> 00:39:43,333
And, of course,
the finger chilies.
811
00:39:43,333 --> 00:39:44,400
-Nice little pop.
-I know.
812
00:39:44,400 --> 00:39:46,133
-[Tiffany] It gets
a little sp-- Yeah.
-I love those.
813
00:39:46,133 --> 00:39:48,967
[Marc] Duyen, she just put
them in the salad
but they were just right.
814
00:39:48,967 --> 00:39:51,166
They popped.
That salad was delicious.
815
00:39:51,166 --> 00:39:53,767
The lettuce definitely
kind of wilted in.
816
00:39:53,767 --> 00:39:55,567
And you didn't get as
much of the vinaigrette,
817
00:39:55,567 --> 00:39:58,834
but the salad really
had a lot of flavor.
818
00:39:58,834 --> 00:40:01,266
If you're talking
about creativity,
819
00:40:01,266 --> 00:40:04,066
I want to have that pork
tenderloin patty
820
00:40:04,066 --> 00:40:06,567
that Duyen made
for the second round again.
821
00:40:06,567 --> 00:40:09,767
It was just beautifully done
with a lot of care.
822
00:40:09,767 --> 00:40:13,867
Actually, I think that dish
needed more brussels sprouts.
It needed more herbs.
823
00:40:13,867 --> 00:40:16,367
And then Jon made that
great sauce with the cola,
824
00:40:16,367 --> 00:40:18,166
and he made it
with his brussels sprouts.
825
00:40:18,166 --> 00:40:21,867
-But the main thing,
the pork was dry.
-So overcooked.
826
00:40:21,867 --> 00:40:23,467
It was a good fight
but I think dessert
827
00:40:23,467 --> 00:40:25,000
-took them both down.
-You're right.
828
00:40:25,000 --> 00:40:28,667
Well, this was
a memorable competition,
but who won?
829
00:40:28,667 --> 00:40:29,967
We know, Ted.
830
00:40:36,667 --> 00:40:39,667
[Jon] Realistically,
Chef Duyen was
a great competitor.
831
00:40:39,667 --> 00:40:42,934
And I genuinely
feel like it's a 50-50
coin flip right now.
832
00:40:42,934 --> 00:40:46,934
[Duyen] I am a little nervous
that this dessert round almost
cost me the win.
833
00:40:46,934 --> 00:40:50,867
But I hope the judges see
I never I gave up.
834
00:40:50,867 --> 00:40:55,467
It would mean
everything to me to be
the next Chopped champion.
835
00:40:55,467 --> 00:40:59,066
So whose dish
is on the chopping block?
836
00:41:09,934 --> 00:41:12,800
Chef Jon, you've been chopped.
Judges?
837
00:41:13,567 --> 00:41:15,934
Chef Jon, we start
with the appetizer.
838
00:41:15,934 --> 00:41:18,467
That fish cake was just
a little bit too bready.
839
00:41:18,467 --> 00:41:21,133
The main course, the pork
got a little overcooked,
840
00:41:21,133 --> 00:41:24,934
and then a dessert round,
unfortunately, that wafer
just got soggy.
841
00:41:25,867 --> 00:41:27,567
And so we had to chop you.
842
00:41:27,567 --> 00:41:29,266
Appreciate you guys.
Thank you.
843
00:41:29,266 --> 00:41:31,033
-Congratulations, Chef.
-Thank you.
844
00:41:31,033 --> 00:41:34,166
When you lose a competition,
you tend to want to be salty
and angry about it.
845
00:41:34,166 --> 00:41:35,934
But, like, I don't mind
losing to Chef Duyen.
846
00:41:35,934 --> 00:41:38,567
She's a beast.
So It's still a win for me.
847
00:41:41,567 --> 00:41:46,867
And that means Chef Duyen Ha,
you are the Chopped champion.
Well done.
848
00:41:46,867 --> 00:41:49,433
Thank you so much.
Thank you so much, guys.
849
00:41:50,567 --> 00:41:54,000
I'm really excited
to win for my family
850
00:41:54,000 --> 00:41:56,333
and also
for the Vietnamese community.
851
00:41:57,000 --> 00:41:58,667
Hey, Mom and Dad, I did it.