1 00:00:01,367 --> 00:00:03,066 [Karina] Don't try this at home, kids. 2 00:00:03,066 --> 00:00:04,500 [Ted] Spoiler alert, there will be some sort 3 00:00:04,500 --> 00:00:06,500 of avocados inside these. 4 00:00:06,500 --> 00:00:07,767 -Oh. -You could put it 5 00:00:07,767 --> 00:00:09,567 on your hair, on your face. 6 00:00:09,567 --> 00:00:11,000 You can eat it. 7 00:00:11,000 --> 00:00:12,800 [Ted] Seconds remaining here, chefs. 8 00:00:12,800 --> 00:00:14,867 -Ten, nine... -I am plating with my intent. What? 9 00:00:14,867 --> 00:00:16,867 [Allie] My food is like a piñata on the plate. 10 00:00:16,867 --> 00:00:18,500 -We don't have time for that. -[Ted] Four... 11 00:00:18,500 --> 00:00:19,700 -[Adam] The possibilities are endless. -[Ted] Three... 12 00:00:19,700 --> 00:00:21,166 -[Daniela] There's nothing on the plate. -[Alex] No food. 13 00:00:21,166 --> 00:00:22,467 -All four ingredients on the plate. -[Ted] Two... 14 00:00:22,467 --> 00:00:23,300 -[Daniela speaking Spanish] -[Ted] One... 15 00:00:23,300 --> 00:00:24,667 We can't eat it if you don't give it. 16 00:00:24,667 --> 00:00:26,033 [Ted] Time's up. 17 00:00:30,367 --> 00:00:32,166 [Allie] My food is like a piñata on the plate. 18 00:00:32,166 --> 00:00:33,500 It's playful. 19 00:00:33,500 --> 00:00:34,867 It's colorful. 20 00:00:34,867 --> 00:00:36,166 It's bright. 21 00:00:36,166 --> 00:00:37,200 I'm the chef de cuisine 22 00:00:37,200 --> 00:00:39,200 of ATX Cocina 23 00:00:39,200 --> 00:00:40,700 located in Austin, Texas. 24 00:00:40,700 --> 00:00:42,300 My food is modern Mexican. 25 00:00:42,300 --> 00:00:43,967 You don't wanna mess with my mole. 26 00:00:43,967 --> 00:00:46,000 I like very large, bold flavors, 27 00:00:46,000 --> 00:00:47,567 complex techniques. 28 00:00:47,567 --> 00:00:49,767 Avocados are universal. 29 00:00:49,767 --> 00:00:52,367 They're creamy, so you can use them as a fat substitute. 30 00:00:52,367 --> 00:00:54,166 They can also be used in a sweet application 31 00:00:54,166 --> 00:00:55,667 in the pastry side of things. 32 00:00:55,667 --> 00:00:57,066 Heading into this competition, 33 00:00:57,066 --> 00:00:58,600 I think I could win Chopped. 34 00:00:58,600 --> 00:01:01,200 I'm just laser-focused. 35 00:01:01,200 --> 00:01:03,000 [Adam] Going into an avocado battle. 36 00:01:03,000 --> 00:01:04,867 Everyone back home that's rooting me on, 37 00:01:04,867 --> 00:01:06,266 I gotta show them what I'm made of. 38 00:01:06,266 --> 00:01:08,467 I'm the chef and owner of Perfect Strangers Boston 39 00:01:08,467 --> 00:01:10,967 in Walpole, Massachusetts. 40 00:01:10,967 --> 00:01:13,400 My style of cooking is a twist on modern classics. 41 00:01:13,400 --> 00:01:16,467 Fun, charismatic, whimsical. 42 00:01:16,467 --> 00:01:17,767 Time to make some pasta. 43 00:01:17,767 --> 00:01:20,000 My culinary training comes from Johnson & Wales, 44 00:01:20,000 --> 00:01:22,100 and I've been working in professional kitchens 45 00:01:22,100 --> 00:01:23,967 for just over 20 years now. 46 00:01:23,967 --> 00:01:26,700 When it comes to cooking, I try to get creative 47 00:01:26,700 --> 00:01:28,767 and utilize the ingredients 48 00:01:28,767 --> 00:01:30,567 to the fullest capacity. 49 00:01:30,567 --> 00:01:31,500 All right. Sweet. 50 00:01:31,500 --> 00:01:33,000 The other chefs need to watch out for me 51 00:01:33,000 --> 00:01:35,000 because I'm fierce, I'm competitive, 52 00:01:35,000 --> 00:01:37,300 and love pressure. 53 00:01:40,100 --> 00:01:41,700 [laughs] 54 00:01:41,700 --> 00:01:44,500 I am ready for this competition. 55 00:01:44,500 --> 00:01:45,767 Growing up in the Dominican Republic, 56 00:01:45,767 --> 00:01:48,300 I was very inspired by fresh flavors, 57 00:01:48,300 --> 00:01:49,467 fresh ingredients. 58 00:01:49,467 --> 00:01:50,900 I am the chef and owner 59 00:01:50,900 --> 00:01:52,767 of Cocina Consuelo in New York. 60 00:01:52,767 --> 00:01:54,667 Don't try this at home, kids. 61 00:01:54,667 --> 00:01:56,767 My culinary style is Caribbean. 62 00:01:56,767 --> 00:01:59,066 It's very fresh, very bold. 63 00:01:59,066 --> 00:02:02,266 I came to Harlem when I was about 11 years old 64 00:02:02,266 --> 00:02:04,000 and now I'm opening my restaurant 65 00:02:04,000 --> 00:02:05,667 a block away from where I grew up. 66 00:02:05,667 --> 00:02:07,000 I wanna win $10,000 67 00:02:07,000 --> 00:02:08,200 because I need to put it 68 00:02:08,200 --> 00:02:09,867 towards my brick and mortar. 69 00:02:09,867 --> 00:02:11,734 I got this. 70 00:02:12,867 --> 00:02:15,467 -♪♪ Hey! ♪ -[upbeat music playing] 71 00:02:15,467 --> 00:02:17,667 [LJ] The art of hospitality is something 72 00:02:17,667 --> 00:02:20,166 that was instilled in me from my parents. 73 00:02:20,166 --> 00:02:22,500 I'm the chef and owner of two restaurants 74 00:02:22,500 --> 00:02:24,266 in Lake Stevens, Washington. 75 00:02:24,266 --> 00:02:27,667 My style of cooking is refined comfort food 76 00:02:27,667 --> 00:02:29,767 using global influence. 77 00:02:29,767 --> 00:02:32,667 Growing up, being queer, I didn't always fit in, 78 00:02:32,667 --> 00:02:35,800 but the kitchen offered me a sense of community. 79 00:02:35,800 --> 00:02:37,800 I wanna win this $10,000 80 00:02:37,800 --> 00:02:40,166 for my team back home. 81 00:02:40,166 --> 00:02:41,300 I hope these chefs show up 82 00:02:41,300 --> 00:02:42,667 cooking the best food of their life, 83 00:02:42,667 --> 00:02:44,533 but mine's still gonna be better. 84 00:02:47,100 --> 00:02:49,000 -Hello, chefs. -Morning. 85 00:02:49,000 --> 00:02:49,834 -[Allie] Hi. -[Adam] Hey, Ted. 86 00:02:49,834 --> 00:02:51,700 You are here to cook your hearts out 87 00:02:51,700 --> 00:02:55,300 and celebrate Persea americana. 88 00:02:55,300 --> 00:02:58,333 That's the scientific name for avocado. 89 00:02:59,000 --> 00:03:01,767 Every basket will feature the creamy, 90 00:03:01,767 --> 00:03:03,367 dreamy green fruit, 91 00:03:03,367 --> 00:03:05,367 and we want you to highlight it 92 00:03:05,367 --> 00:03:07,100 on every plate. 93 00:03:07,100 --> 00:03:09,100 Are you ready to show us 94 00:03:09,100 --> 00:03:11,200 your avocado bravado? 95 00:03:11,200 --> 00:03:13,467 -Let's go. -Oh, I'm ready. 96 00:03:13,467 --> 00:03:14,900 Let's turn our attention 97 00:03:14,900 --> 00:03:16,634 to the first basket. 98 00:03:21,266 --> 00:03:22,333 Open them up. 99 00:03:23,667 --> 00:03:26,100 Ooh, what the... 100 00:03:26,100 --> 00:03:27,467 Whoa. 101 00:03:27,467 --> 00:03:28,900 Oh, my goodness gracious. 102 00:03:28,900 --> 00:03:31,567 [Ted] And you're looking at tropical avocado. 103 00:03:31,567 --> 00:03:33,166 I love this kind. 104 00:03:33,166 --> 00:03:34,467 What is this? 105 00:03:34,467 --> 00:03:35,467 Some kind of doughnut, 106 00:03:35,467 --> 00:03:36,867 which looks amazing. 107 00:03:36,867 --> 00:03:39,066 [Ted] You also have avocado doughnuts. 108 00:03:39,066 --> 00:03:40,767 [Karina] Why would somebody put this 109 00:03:40,767 --> 00:03:42,400 in the appetizer basket? 110 00:03:42,400 --> 00:03:44,000 [Ted] Grapefruit. 111 00:03:44,767 --> 00:03:45,800 Smell great. 112 00:03:45,800 --> 00:03:47,867 [Ted] And lump crab. 113 00:03:47,867 --> 00:03:49,900 [Karina] I'm feeling confident. 114 00:03:49,900 --> 00:03:51,767 Yeah, I could do something with this. 115 00:03:51,767 --> 00:03:53,800 Twenty minutes for the appetizer round. 116 00:03:53,800 --> 00:03:55,000 Ooh. 117 00:03:55,900 --> 00:03:57,266 Clock starts now. 118 00:03:57,266 --> 00:03:58,266 [upbeat music playing] 119 00:03:58,266 --> 00:03:59,567 All right. 120 00:03:59,567 --> 00:04:00,900 Come on. 121 00:04:04,400 --> 00:04:05,467 [Karina] Panko breadcrumbs, guys? 122 00:04:05,467 --> 00:04:06,600 [Allie] It's in my arm. 123 00:04:06,600 --> 00:04:08,166 I can share on my station. 124 00:04:08,166 --> 00:04:10,166 [Ted] Alex, Marc, joining you on the panel 125 00:04:10,166 --> 00:04:11,867 is special guest judge, 126 00:04:11,867 --> 00:04:13,200 acclaimed modern Mexican chef, 127 00:04:13,200 --> 00:04:14,667 Daniela Soto-Innes. 128 00:04:14,667 --> 00:04:16,300 -Welcome. -Gracias. 129 00:04:16,300 --> 00:04:17,600 Hola, chicos. 130 00:04:17,600 --> 00:04:19,166 [LJ] Right behind, behind. 131 00:04:19,166 --> 00:04:21,700 [Ted] There is nothing like an avocado. 132 00:04:21,700 --> 00:04:23,600 It's such a substantial, 133 00:04:23,600 --> 00:04:25,667 nourishing, fatty fruit. 134 00:04:25,667 --> 00:04:27,900 I also think a lot of people, they gravitate 135 00:04:27,900 --> 00:04:29,967 towards an avocado because it's healthy, right? 136 00:04:29,967 --> 00:04:32,700 What is it we love so much about this fruit? 137 00:04:33,400 --> 00:04:35,634 -Everything. -[laughter] 138 00:04:36,266 --> 00:04:37,800 You can put it on your hair, 139 00:04:37,800 --> 00:04:38,867 on your face. 140 00:04:38,867 --> 00:04:40,166 You can eat it. 141 00:04:40,166 --> 00:04:41,600 It's so creamy. 142 00:04:41,600 --> 00:04:43,767 You can eat it hot, cold. 143 00:04:43,767 --> 00:04:45,667 [LJ] Karina, pankos on my station for us. 144 00:04:45,667 --> 00:04:46,667 Panko breadcrumbs? 145 00:04:46,667 --> 00:04:48,100 Thank you, thank you, thank you. 146 00:04:48,100 --> 00:04:49,867 [Alex] Now, this tropical avocado 147 00:04:49,867 --> 00:04:51,500 is a large variety. 148 00:04:51,500 --> 00:04:53,166 More water, more fiber, 149 00:04:53,166 --> 00:04:54,967 maybe a little lighter on flavor. 150 00:04:54,967 --> 00:04:56,300 [Marc] I wouldn't say that 151 00:04:56,300 --> 00:04:57,667 the tropical avocado is one 152 00:04:57,667 --> 00:04:59,667 that I would just cut and fan on the plate 153 00:04:59,667 --> 00:05:01,567 because it's just not as interesting. 154 00:05:01,567 --> 00:05:03,367 I would maybe make a sauce with it. 155 00:05:03,367 --> 00:05:05,467 [Alex] Couldn't you do a little aguachile 156 00:05:05,467 --> 00:05:06,700 or a little ceviche? 157 00:05:06,700 --> 00:05:08,567 Just put everything together. 158 00:05:08,567 --> 00:05:11,100 I love avocados because it's the first fruit 159 00:05:11,100 --> 00:05:12,367 that I grew up eating 160 00:05:12,367 --> 00:05:14,000 because I'm very inspired 161 00:05:14,000 --> 00:05:16,867 by fresh flavors, fresh ingredients. 162 00:05:16,867 --> 00:05:19,266 And, Karina, with your avocado earrings, 163 00:05:19,266 --> 00:05:20,767 avocado socks, 164 00:05:20,767 --> 00:05:22,500 I imagine you have a plan. 165 00:05:22,500 --> 00:05:24,567 I'm gonna be making an aguachile. 166 00:05:24,567 --> 00:05:26,000 [Ted] That's fun. 167 00:05:26,000 --> 00:05:27,867 [Karina] The inspiration behind this dish is my daughter. 168 00:05:27,867 --> 00:05:29,667 She's a year and eight months, 169 00:05:29,667 --> 00:05:31,700 and she's the reason why I'm here. 170 00:05:31,700 --> 00:05:33,800 I'm going to make crab aguachile 171 00:05:33,800 --> 00:05:35,200 with tostada on top 172 00:05:35,200 --> 00:05:37,567 and a little bit of avocado doughnut crumble. 173 00:05:37,567 --> 00:05:38,900 I was going to go aguachile too... 174 00:05:38,900 --> 00:05:40,266 -Oh, I need to-- -[LJ] but now I'm glad I didn't. 175 00:05:40,266 --> 00:05:41,667 [Karina] The key to a good aguachile 176 00:05:41,667 --> 00:05:43,100 is definitely tons of heat, 177 00:05:43,100 --> 00:05:44,667 tons of acid, 178 00:05:44,667 --> 00:05:46,266 so I'm grabbing lime, 179 00:05:46,266 --> 00:05:49,300 jalapeños, cilantro. 180 00:05:51,100 --> 00:05:53,700 All right. Let's get into this. 181 00:05:53,700 --> 00:05:55,500 Looking at this basket as a whole, 182 00:05:55,500 --> 00:05:57,000 I'm feeling good. 183 00:05:57,000 --> 00:05:59,100 Avocado, grapefruit, crab, 184 00:05:59,100 --> 00:06:00,300 those go together. 185 00:06:00,900 --> 00:06:02,467 I'm going to make an avocado 186 00:06:02,467 --> 00:06:04,000 and lump crab nacho 187 00:06:04,000 --> 00:06:05,667 with wonton chips, 188 00:06:05,667 --> 00:06:08,300 chipotle crema, and avocado puree. 189 00:06:08,300 --> 00:06:11,667 I'm gonna make a crumb out of the avocado doughnut 190 00:06:11,667 --> 00:06:14,600 just to give a little bit of texture. 191 00:06:14,600 --> 00:06:16,867 Make a little crumb out of this. 192 00:06:16,867 --> 00:06:19,467 I'm using three of the basket ingredients 193 00:06:19,467 --> 00:06:21,567 in my lump crab mixture, 194 00:06:21,567 --> 00:06:23,266 some chopped avocado, 195 00:06:23,266 --> 00:06:25,266 mayo, jalapeño, 196 00:06:25,266 --> 00:06:27,900 grapefruit juice, and dill. 197 00:06:27,900 --> 00:06:30,900 I didn't know that I was going to be a chef. 198 00:06:30,900 --> 00:06:33,567 I wanted to be a writer. But the second I had, like, 199 00:06:33,567 --> 00:06:36,567 my first job on a line, it was pretty amazing. 200 00:06:36,567 --> 00:06:38,266 And now, I have this whole team of people 201 00:06:38,266 --> 00:06:40,100 that help me create my dream every day, 202 00:06:40,100 --> 00:06:41,867 so I just think it'd be really great 203 00:06:41,867 --> 00:06:44,000 to bring back a trophy for them. 204 00:06:45,467 --> 00:06:47,567 [Adam] To win this avocado competition would mean everything. 205 00:06:47,567 --> 00:06:49,900 Working as a private chef, I'm alone a lot, 206 00:06:49,900 --> 00:06:51,767 and it would be validation for me 207 00:06:51,767 --> 00:06:53,500 that I've still got creativity, 208 00:06:53,500 --> 00:06:55,367 willingness to move in the kitchen, 209 00:06:55,367 --> 00:06:57,600 and to work under time constraints. 210 00:06:57,600 --> 00:06:59,367 Adam, what are you up to? 211 00:06:59,367 --> 00:07:03,300 Working on some type of a coconut avocado soup 212 00:07:03,300 --> 00:07:04,667 with these beautiful doughnuts here 213 00:07:04,667 --> 00:07:06,867 and a little crab grapefruit salad. 214 00:07:06,867 --> 00:07:08,367 [Alex] I'm a little bit concerned 215 00:07:08,367 --> 00:07:10,300 about putting actually coconut 216 00:07:10,300 --> 00:07:13,300 because there's this avocado filling, 217 00:07:13,300 --> 00:07:15,834 it just seems like a fat overload. 218 00:07:17,367 --> 00:07:18,367 [Adam] Bye-bye. 219 00:07:18,367 --> 00:07:19,367 If you need the mustard, 220 00:07:19,367 --> 00:07:20,967 I've got you, okay? 221 00:07:20,967 --> 00:07:24,166 Chef Daniela has done amazing things 222 00:07:24,166 --> 00:07:25,967 for Mexican cuisine. 223 00:07:25,967 --> 00:07:27,867 I mean, she's a James Beard Award winner, 224 00:07:27,867 --> 00:07:30,667 and she's, like, one of the reigning masa queens. 225 00:07:30,667 --> 00:07:32,433 So I wanna show her what I can do. 226 00:07:33,367 --> 00:07:34,867 Allie, what are you making? 227 00:07:34,867 --> 00:07:37,066 I'm working on a crab salad 228 00:07:37,066 --> 00:07:38,367 to go on top of a huarache. 229 00:07:38,367 --> 00:07:40,000 Huarache is going to be 230 00:07:40,000 --> 00:07:42,500 a masa flatbread-esque. 231 00:07:42,500 --> 00:07:44,900 So huaraches are normally long 232 00:07:44,900 --> 00:07:46,900 and the name of huarache comes 233 00:07:46,900 --> 00:07:49,367 from like a flip-flop. 234 00:07:49,367 --> 00:07:51,400 Normally, the shape is an oval. 235 00:07:51,400 --> 00:07:53,300 [LJ] Time check. 236 00:07:53,300 --> 00:07:55,900 Chef, less than 15 minutes on the clock. 237 00:07:57,567 --> 00:08:00,266 At this point, I don't really have a plan for the doughnut, 238 00:08:00,266 --> 00:08:02,100 so I shift my focus 239 00:08:02,100 --> 00:08:03,867 to really working with that avocado. 240 00:08:03,867 --> 00:08:05,867 Charring an avocado is going to give you 241 00:08:05,867 --> 00:08:07,934 a super deep flavor. 242 00:08:09,100 --> 00:08:10,700 [Karina] I'm going to use the grapefruit juice 243 00:08:10,700 --> 00:08:12,400 to dress my lump crab. 244 00:08:12,400 --> 00:08:16,567 I am adding chives, apple, and lemon juice 245 00:08:16,567 --> 00:08:18,767 because I wanna add a little more texture 246 00:08:18,767 --> 00:08:21,467 and freshness to the dish. 247 00:08:21,467 --> 00:08:23,667 [LJ] These are nice grapefruit, juicy. 248 00:08:23,667 --> 00:08:25,500 [Alex] Nice pink grapefruit, 249 00:08:25,500 --> 00:08:28,467 great floral zest, great flesh. 250 00:08:28,467 --> 00:08:30,266 [Marc] It's not like lemon juice, right? 251 00:08:30,266 --> 00:08:32,567 Grapefruit can really overpower things sometimes. 252 00:08:32,567 --> 00:08:33,700 So you've got to be careful. 253 00:08:33,700 --> 00:08:35,266 Use it judiciously. 254 00:08:35,266 --> 00:08:36,867 A little bit of chipotle 255 00:08:36,867 --> 00:08:38,166 for some smoke, 256 00:08:38,166 --> 00:08:40,100 but not too much. 257 00:08:40,100 --> 00:08:41,867 I'm going to use my grapefruit 258 00:08:41,867 --> 00:08:43,367 to make a chipotle crema. 259 00:08:43,367 --> 00:08:46,000 It'll add some nice smokiness 260 00:08:46,000 --> 00:08:48,000 and some sweetness. 261 00:08:48,000 --> 00:08:51,166 I'm also making a avocado puree 262 00:08:51,166 --> 00:08:53,000 using the tropical avocado 263 00:08:53,000 --> 00:08:56,000 and the avocado filling from the doughnut. 264 00:08:59,200 --> 00:09:01,300 [Adam] So to garnish my soup, I'm gonna be making 265 00:09:01,300 --> 00:09:03,266 a lump crab and citrus salad. 266 00:09:03,266 --> 00:09:05,367 Yeah, I think the bitterness of the grapefruit 267 00:09:05,367 --> 00:09:08,100 will really lend itself to the avocado 268 00:09:08,100 --> 00:09:10,166 being so rich and so fatty. 269 00:09:10,166 --> 00:09:12,100 [Alex] What would you do with the doughnut? 270 00:09:13,100 --> 00:09:14,667 [Marc] My only concern with this doughnut 271 00:09:14,667 --> 00:09:16,266 is the level of sweetness going on. 272 00:09:16,266 --> 00:09:17,767 So you've got the avocado cream, 273 00:09:17,767 --> 00:09:19,667 and I think there's a little bits of avocado in there. 274 00:09:19,667 --> 00:09:21,867 So I feel like maybe you don't use the doughnut. 275 00:09:21,867 --> 00:09:23,300 Maybe you just use the cream 276 00:09:23,300 --> 00:09:25,567 and then bring some savoriness to it. 277 00:09:25,567 --> 00:09:26,800 [Adam] I'm realizing that my dish 278 00:09:26,800 --> 00:09:27,967 is lacking a little bit of texture, 279 00:09:27,967 --> 00:09:29,600 so I wanna add some 280 00:09:29,600 --> 00:09:31,300 by making a crouton with the doughnut. 281 00:09:31,300 --> 00:09:33,300 So I'm gonna take the base of the doughnut 282 00:09:33,300 --> 00:09:35,500 and bake that in the oven. 283 00:09:35,500 --> 00:09:37,000 My hand should stop shaking. 284 00:09:37,000 --> 00:09:38,333 This will be a little easier, you know? 285 00:09:40,066 --> 00:09:42,066 [Allie] I'm making a crab and citrus ensalada 286 00:09:42,066 --> 00:09:43,967 with the grapefruit and the avocado. 287 00:09:43,967 --> 00:09:46,467 So with lump crab being super sweet on its own, 288 00:09:46,467 --> 00:09:47,667 I'm gonna use the bitterness 289 00:09:47,667 --> 00:09:49,200 from the grapefruit and the frisee 290 00:09:49,200 --> 00:09:51,333 to really balance everything out. 291 00:09:52,300 --> 00:09:54,200 Avocados are a huge staple. 292 00:09:54,200 --> 00:09:56,500 I work with avocados every single day. 293 00:09:56,500 --> 00:09:58,000 We go through about 45 cases 294 00:09:58,000 --> 00:09:59,533 of avocados a week. 295 00:10:02,000 --> 00:10:03,867 Chefs, less than four minutes to go here. 296 00:10:03,867 --> 00:10:05,667 [dramatic music playing] 297 00:10:05,667 --> 00:10:06,667 Oh, my God. 298 00:10:06,667 --> 00:10:08,467 I go to check on the huarache and I realize 299 00:10:08,467 --> 00:10:10,200 that I am not going to have enough time 300 00:10:10,200 --> 00:10:12,266 for both sides to cook. 301 00:10:12,266 --> 00:10:14,266 And I start to panic. 302 00:10:14,266 --> 00:10:16,600 I can't plate raw masa. 303 00:10:17,467 --> 00:10:19,400 We don't have time for that. 304 00:10:20,200 --> 00:10:21,433 [Karina] Behind you. 305 00:10:21,433 --> 00:10:23,200 [Allie] It's getting a little close, I'm not going to lie. 306 00:10:23,200 --> 00:10:25,200 Making this huarache 307 00:10:25,200 --> 00:10:26,800 in 20 minutes is risky, 308 00:10:26,800 --> 00:10:28,700 but I feel it's worth it. 309 00:10:28,700 --> 00:10:30,500 We don't have time for that. 310 00:10:30,500 --> 00:10:32,300 Down line, behind. 311 00:10:33,100 --> 00:10:35,367 [Marc] It looks like Allie was doing a masa. 312 00:10:35,367 --> 00:10:36,800 She was cooking it in a pan, 313 00:10:36,800 --> 00:10:38,233 but now she's throwing it in the fryer. 314 00:10:38,233 --> 00:10:39,767 -I think there's a little pivoting going on right now. -[Daniela] Yes. 315 00:10:39,767 --> 00:10:41,200 [Ted] Well, it's very difficult to make 316 00:10:41,200 --> 00:10:43,467 any kind of dough and bake it 317 00:10:43,467 --> 00:10:44,467 within this time frame. 318 00:10:44,467 --> 00:10:45,600 -It's crazy. -Right. 319 00:10:46,600 --> 00:10:47,700 Down line, behind you. 320 00:10:47,700 --> 00:10:49,500 [Karina] The plan with this aguachile 321 00:10:49,500 --> 00:10:51,500 is to put it on the plate on the bottom 322 00:10:51,500 --> 00:10:53,867 and then put the crab salad on top, 323 00:10:53,867 --> 00:10:56,066 but I'm running out of time. 324 00:10:56,066 --> 00:10:58,100 If you're not plating, you should be. 325 00:10:58,100 --> 00:10:59,133 Oui, Chef. 326 00:10:59,133 --> 00:11:01,767 Time goes a little quicker than it does at home. 327 00:11:01,767 --> 00:11:03,100 Once I get my wonton chip, 328 00:11:03,100 --> 00:11:04,600 it's time to plate. 329 00:11:04,600 --> 00:11:06,266 Plate the lump crab salad 330 00:11:06,266 --> 00:11:08,000 over my wonton chips. 331 00:11:08,000 --> 00:11:10,934 And then get my toasted avocado doughnut. 332 00:11:11,767 --> 00:11:13,967 You got two and a half. You gotta start plating. 333 00:11:13,967 --> 00:11:15,000 Down line, behind. 334 00:11:15,000 --> 00:11:17,667 [Adam] I tasted my soup, but it's hard to gauge 335 00:11:17,667 --> 00:11:19,900 how much they're looking for, what they're looking for. 336 00:11:19,900 --> 00:11:22,000 I hope they can see it for what it is. 337 00:11:22,300 --> 00:11:23,700 Salt. 338 00:11:23,700 --> 00:11:24,867 Karina has nothing on the plate. 339 00:11:24,867 --> 00:11:26,567 No food. One minute. 340 00:11:26,567 --> 00:11:27,767 -You got one minute. -[Marc] One minute, chefs. 341 00:11:27,767 --> 00:11:29,266 Oh, the pressure. 342 00:11:29,266 --> 00:11:30,767 [Ted] One minute on the clock, chefs. 343 00:11:30,767 --> 00:11:32,767 Gotta put it on the plate regardless. 344 00:11:32,767 --> 00:11:34,400 [Karina] One minute. One minute heard. 345 00:11:34,400 --> 00:11:35,767 She's making me nervous. 346 00:11:35,767 --> 00:11:38,567 I don't know if I like this plate. 347 00:11:38,567 --> 00:11:41,100 [Allie] At this point, I'm running out of time 348 00:11:41,100 --> 00:11:43,400 and I still need to use this doughnut. 349 00:11:43,400 --> 00:11:45,000 All four ingredients on the plate. 350 00:11:45,000 --> 00:11:46,800 Thirty seconds. Let's go. 351 00:11:46,800 --> 00:11:48,400 [Allie] So I decided to use the filling 352 00:11:48,400 --> 00:11:50,600 as the base on my huarache. 353 00:11:50,600 --> 00:11:52,166 [Daniela] Come on, come on, come on. 354 00:11:52,166 --> 00:11:53,567 [in Spanish] 355 00:11:53,567 --> 00:11:55,467 [Karina] Wow, this is so much harder. 356 00:11:55,467 --> 00:11:57,467 Seconds remaining here, chefs. 357 00:11:57,467 --> 00:11:59,800 -Ten, nine... -I am plating with my intent. What? 358 00:11:59,800 --> 00:12:02,767 ...eight, seven, six, 359 00:12:02,767 --> 00:12:03,800 -five... -[Allie] Oh, my God. 360 00:12:03,800 --> 00:12:08,567 ...four, three, two, one. 361 00:12:08,567 --> 00:12:10,767 Time's up. Please step back. 362 00:12:10,767 --> 00:12:13,166 [applauding] 363 00:12:13,166 --> 00:12:15,867 The last couple of seconds, they just flew by. 364 00:12:15,867 --> 00:12:18,600 I think what I put forward was the best I could do. 365 00:12:18,600 --> 00:12:20,467 And I try to stick to what I know, 366 00:12:20,467 --> 00:12:22,767 so that's it. 367 00:12:22,767 --> 00:12:24,667 [Allie] Daniela's like the queen of masa. 368 00:12:24,667 --> 00:12:26,266 And if I didn't at least try 369 00:12:26,266 --> 00:12:28,467 to put some masa in front of her first round, 370 00:12:28,467 --> 00:12:30,166 I wouldn't have been happy with myself. 371 00:12:30,166 --> 00:12:33,400 [dramatic music playing] 372 00:12:37,000 --> 00:12:39,800 [Ted] Chefs, you have arrived at the chopping block. 373 00:12:39,800 --> 00:12:43,667 Your appetizer basket contained tropical avocado, 374 00:12:43,667 --> 00:12:45,367 avocado doughnuts, 375 00:12:45,367 --> 00:12:48,300 grapefruit, and lump crab. 376 00:12:48,300 --> 00:12:50,266 Chef Karina, please tell us what you've made. 377 00:12:50,266 --> 00:12:53,100 I made a crab aguachile 378 00:12:53,100 --> 00:12:56,700 and I made a crumble using the doughnut 379 00:12:56,700 --> 00:13:01,266 and the zest of the grapefruit. 380 00:13:01,266 --> 00:13:03,367 What is it that you love about avocado? 381 00:13:03,367 --> 00:13:05,800 The first ten years I lived in the Dominican Republic, 382 00:13:05,800 --> 00:13:07,667 I grew up with tons 383 00:13:07,667 --> 00:13:09,600 of different avocado plants in my backyard. 384 00:13:09,600 --> 00:13:11,066 I'm very keen to like them. 385 00:13:11,066 --> 00:13:12,600 Where is the avocado 386 00:13:12,600 --> 00:13:14,500 -in your dish? -The avocado's in the sauce. 387 00:13:14,500 --> 00:13:17,100 So your dish ends up being not something 388 00:13:17,100 --> 00:13:18,967 that feels balanced or enough 389 00:13:18,967 --> 00:13:21,767 -about that avocado. -Okay. 390 00:13:21,767 --> 00:13:24,200 But the less you do with the lump crab, 391 00:13:24,200 --> 00:13:26,266 if you're not making a crab cake, the better. 392 00:13:26,266 --> 00:13:29,433 So I like that you did next to nothing to that. 393 00:13:30,667 --> 00:13:33,066 I know that from tasting this 394 00:13:33,066 --> 00:13:35,567 that you know how to make an aguachile. 395 00:13:35,567 --> 00:13:38,567 It would be nice to have some kind of vehicle 396 00:13:38,567 --> 00:13:40,100 or either a tostada 397 00:13:40,100 --> 00:13:42,266 or something that we can grab 398 00:13:42,266 --> 00:13:44,266 and it's nice and crunchy. 399 00:13:44,266 --> 00:13:46,567 But I think the use of the doughnut 400 00:13:46,567 --> 00:13:47,767 is really smart. 401 00:13:47,767 --> 00:13:49,800 The flavor is there. 402 00:13:49,800 --> 00:13:51,767 Being an avocado round, I have to agree. 403 00:13:51,767 --> 00:13:53,867 You know, there's definitely a little deficit 404 00:13:53,867 --> 00:13:55,567 in the avocado here on this plate, 405 00:13:55,567 --> 00:13:57,100 and the presentation isn't just about 406 00:13:57,100 --> 00:13:58,166 what it looks like. 407 00:13:58,166 --> 00:13:59,166 You really mess up a dish 408 00:13:59,166 --> 00:14:00,700 by putting the presentation wrong. 409 00:14:00,700 --> 00:14:01,800 [no audio] 410 00:14:01,800 --> 00:14:03,266 Next up, Chef LJ. 411 00:14:03,266 --> 00:14:05,166 For you, I have a avocado 412 00:14:05,166 --> 00:14:08,100 and lump crab nacho, avocado puree. 413 00:14:08,100 --> 00:14:09,367 And the grapefruit juice 414 00:14:09,367 --> 00:14:12,033 is used in chipotle crema. 415 00:14:16,200 --> 00:14:17,567 [Alex] I mean, I liked it. 416 00:14:17,567 --> 00:14:19,000 I thought the use of the grapefruit 417 00:14:19,000 --> 00:14:20,967 with the chipotle was really smart. 418 00:14:20,967 --> 00:14:23,166 -Thank you. -[Alex] An interesting way 419 00:14:23,166 --> 00:14:25,300 to not have it takeover. 420 00:14:25,300 --> 00:14:26,767 The use of the crab 421 00:14:26,767 --> 00:14:28,867 and the grapefruit was fantastic, 422 00:14:28,867 --> 00:14:31,066 and this is playful and fun. 423 00:14:31,066 --> 00:14:32,667 I appreciate that, chef. 424 00:14:32,667 --> 00:14:34,467 Why did you use wonton skins? 425 00:14:34,467 --> 00:14:37,467 I like the lightness of the wontons, so... 426 00:14:37,467 --> 00:14:39,867 [Marc] But my wontons are just kind of greasy, 427 00:14:39,867 --> 00:14:40,967 and I feel like a tortilla 428 00:14:40,967 --> 00:14:42,500 would've held up much better here. 429 00:14:42,500 --> 00:14:45,867 And also, it's an avocado basket, 430 00:14:45,867 --> 00:14:48,767 like, let's let the avocado be represented. 431 00:14:48,767 --> 00:14:51,100 You know, one little bite and it's gone. 432 00:14:51,867 --> 00:14:54,266 Chef, I think I got your avocado. 433 00:14:54,266 --> 00:14:56,100 -Oh, you did? -[Daniela] Yes. 434 00:14:56,100 --> 00:14:58,900 I think I got the deal... The deal. 435 00:14:58,900 --> 00:15:00,166 It's a little bit confusing. 436 00:15:00,166 --> 00:15:03,000 But I love the idea of crab nachos. 437 00:15:03,000 --> 00:15:05,400 The flavor of the crab is really delicious. 438 00:15:05,400 --> 00:15:06,867 Thank you. 439 00:15:06,867 --> 00:15:08,667 Next up, Chef Adam. 440 00:15:08,667 --> 00:15:10,266 For you today, I've prepared 441 00:15:10,266 --> 00:15:11,767 an avocado coconut soup 442 00:15:11,767 --> 00:15:14,734 with a lump crab and citrus salad. 443 00:15:17,367 --> 00:15:19,667 [Daniela] I think you would have been more successful 444 00:15:19,667 --> 00:15:22,600 doing cold gazpacho 445 00:15:22,600 --> 00:15:24,233 without the chicken stock. 446 00:15:25,266 --> 00:15:27,567 When you cook the avocado 447 00:15:27,567 --> 00:15:29,266 and coconut with chicken, 448 00:15:29,266 --> 00:15:32,500 it makes the soup very, very fatty. 449 00:15:32,500 --> 00:15:35,100 But I think the use of your doughnuts, 450 00:15:35,100 --> 00:15:37,266 it's a great idea, 451 00:15:37,266 --> 00:15:39,266 just a little less fatty 452 00:15:39,266 --> 00:15:40,667 would have been amazing. 453 00:15:40,667 --> 00:15:42,367 Heard that. 454 00:15:42,367 --> 00:15:44,100 I do agree, if it had been a cold soup, 455 00:15:44,100 --> 00:15:45,767 it might have worked a little bit better. 456 00:15:45,767 --> 00:15:47,266 -[Adam] Heard that. -Because the heating up 457 00:15:47,266 --> 00:15:49,166 of the grapefruit sort of changes 458 00:15:49,166 --> 00:15:50,867 the flavor of it a little bit. 459 00:15:50,867 --> 00:15:52,567 And when I get a bite of it, 460 00:15:52,567 --> 00:15:54,567 I really sort of wish the grapefruit 461 00:15:54,567 --> 00:15:55,834 wasn't there for me. 462 00:15:56,767 --> 00:15:58,000 [Alex] I like the crab. 463 00:15:58,000 --> 00:15:59,667 I like the taste of what you did. 464 00:15:59,667 --> 00:16:02,100 What you did with the avocado, you embraced it. 465 00:16:02,100 --> 00:16:03,400 But I think you'd have gotten 466 00:16:03,400 --> 00:16:05,266 like a shallower soup bowl 467 00:16:05,266 --> 00:16:07,000 and you just ladled the bottom 468 00:16:07,000 --> 00:16:08,300 with, like, so much less, 469 00:16:08,300 --> 00:16:09,800 -a third of this. -Yeah. 470 00:16:09,800 --> 00:16:12,767 You gave us a lot of food, my friend. 471 00:16:12,767 --> 00:16:14,100 Thank you. Thank you, chefs. 472 00:16:14,100 --> 00:16:15,800 Finally, Chef Allie. 473 00:16:15,800 --> 00:16:17,100 Please tell us about your dish. 474 00:16:17,100 --> 00:16:20,100 So for you, I have a charred avocado huarache 475 00:16:20,100 --> 00:16:23,767 with a crab and citrus ensalada. 476 00:16:23,767 --> 00:16:26,600 The huarache is going to be a masa flatbread, 477 00:16:26,600 --> 00:16:28,567 best way to explain it. 478 00:16:28,567 --> 00:16:30,300 I like the composition of what you've done on top. 479 00:16:30,300 --> 00:16:32,100 I mean, I think the grapefruit segments 480 00:16:32,100 --> 00:16:35,100 are there purposefully and are refreshing. 481 00:16:35,100 --> 00:16:37,100 I love the amount of heat that you put in here. 482 00:16:37,100 --> 00:16:39,667 I like the crab, you didn't do much to it. 483 00:16:39,667 --> 00:16:42,300 I'm not sure about the masa on the bottom. 484 00:16:42,967 --> 00:16:45,100 I think you were very brave 485 00:16:45,100 --> 00:16:47,900 of doing a masa dish in 20 minutes. 486 00:16:47,900 --> 00:16:51,200 Based on that, you did wonderful. 487 00:16:51,200 --> 00:16:54,567 But you have to make sure that your huarache 488 00:16:54,567 --> 00:16:56,567 pops a little bit before you fry it. 489 00:16:56,567 --> 00:16:58,166 Otherwise, you end up 490 00:16:58,166 --> 00:17:00,367 with raw masa inside. 491 00:17:00,367 --> 00:17:02,000 [sighs] Got it. 492 00:17:02,000 --> 00:17:03,900 [Alex] I love that you seared the avocado. 493 00:17:03,900 --> 00:17:05,567 I think that tropical avocado 494 00:17:05,567 --> 00:17:07,166 needed some manipulating, 495 00:17:07,166 --> 00:17:08,967 and I think our impulse is to do nothing. 496 00:17:08,967 --> 00:17:11,300 I like the way you put this together. 497 00:17:11,300 --> 00:17:13,967 The choice of frisee actually connects 498 00:17:13,967 --> 00:17:15,367 the grapefruit and the avocado 499 00:17:15,367 --> 00:17:17,066 with those bitter greens. 500 00:17:17,066 --> 00:17:18,867 -Thank you. -[Ted] All right. 501 00:17:18,867 --> 00:17:20,867 Now, only three of you can move on 502 00:17:20,867 --> 00:17:22,867 to the entree round. Thank you, chefs. 503 00:17:22,867 --> 00:17:24,367 [LJ] You know, overall, 504 00:17:24,367 --> 00:17:26,367 I got some really good feedback. 505 00:17:26,367 --> 00:17:28,266 But honestly, I think any of us 506 00:17:28,266 --> 00:17:29,400 could be on the chopping block. 507 00:17:29,400 --> 00:17:31,000 Each judge have a dish 508 00:17:31,000 --> 00:17:32,300 that they didn't really like, 509 00:17:32,300 --> 00:17:35,000 so, yeah, anyone's game. 510 00:17:35,000 --> 00:17:36,367 [Karina] Based on the judges' critiques, 511 00:17:36,367 --> 00:17:38,266 I think it could go either way. 512 00:17:38,266 --> 00:17:40,000 I'm just trying to stay positive 513 00:17:40,000 --> 00:17:42,300 and kind of think of what I'm gonna do 514 00:17:42,300 --> 00:17:43,367 in the next basket. 515 00:17:43,367 --> 00:17:46,700 [dramatic music playing] 516 00:17:49,800 --> 00:17:52,700 One chef's avocado appetizer missed the mark. 517 00:17:52,700 --> 00:17:56,567 So, whose dish is on the chopping block? 518 00:17:56,567 --> 00:17:59,233 [tense music playing] 519 00:18:08,667 --> 00:18:11,667 Chef Karina, you've been chopped. Judges? 520 00:18:11,667 --> 00:18:15,367 Karina, your plating left something to be desired, 521 00:18:15,367 --> 00:18:17,500 I think, throwing it all on there at the last second. 522 00:18:17,500 --> 00:18:18,900 We felt that the avocado 523 00:18:18,900 --> 00:18:20,867 really wasn't that well-represented, 524 00:18:20,867 --> 00:18:23,266 and so we had to chop you. 525 00:18:23,266 --> 00:18:26,300 Thank you so much. Good luck, guys. 526 00:18:26,300 --> 00:18:28,000 Yes. I do agree with the judges. 527 00:18:28,000 --> 00:18:30,500 I think you have to make a well-composed dish, 528 00:18:30,500 --> 00:18:32,700 and I failed to do that today. 529 00:18:32,700 --> 00:18:34,367 [Alex] You all have this great advantage 530 00:18:34,367 --> 00:18:36,667 of actually knowing one ingredient 531 00:18:36,667 --> 00:18:38,066 that's gonna be in the basket. 532 00:18:38,066 --> 00:18:40,066 That never happens here in the Chopped kitchen, 533 00:18:40,066 --> 00:18:41,900 and so you almost have to be more judicious 534 00:18:41,900 --> 00:18:43,300 with the pantry. 535 00:18:43,300 --> 00:18:45,500 Chef Allie, Chef Adam, Chef LJ. 536 00:18:45,500 --> 00:18:48,634 There will be some sort of avocados inside these. 537 00:18:51,166 --> 00:18:52,900 Open them up. 538 00:18:54,166 --> 00:18:55,500 [laughs] Oh! 539 00:18:55,500 --> 00:18:57,166 [Ted] Okay. It's onigirazu, 540 00:18:57,166 --> 00:18:59,767 also known as sushi sandwiches. 541 00:18:59,767 --> 00:19:01,166 The sushi is pretty intense. 542 00:19:01,166 --> 00:19:03,600 Yeah. Hass. 543 00:19:03,600 --> 00:19:06,467 [Ted] And, of course, Hass avocados. 544 00:19:06,467 --> 00:19:07,300 Nice. 545 00:19:07,300 --> 00:19:09,767 [Ted] You also have pork secreto... 546 00:19:09,767 --> 00:19:12,400 -Wow. -[Ted] and rainbow carrots. 547 00:19:12,400 --> 00:19:14,600 Thirty minutes to make main dishes. 548 00:19:16,500 --> 00:19:17,667 Clock starts now. 549 00:19:17,667 --> 00:19:18,834 [Daniela] All right. 550 00:19:22,767 --> 00:19:24,200 [LJ] Going freezer. 551 00:19:24,967 --> 00:19:27,467 [Alex] These Hass avocados, which are 80% 552 00:19:27,467 --> 00:19:29,567 of the avocados grown worldwide, 553 00:19:29,567 --> 00:19:31,500 this is our classic, traditional avocado 554 00:19:31,500 --> 00:19:32,967 that we know and love. 555 00:19:32,967 --> 00:19:34,166 -[Marc] Mmm-hmm. -[Alex] Right? 556 00:19:34,166 --> 00:19:35,800 My concern, or the challenge 557 00:19:35,800 --> 00:19:38,100 I see in this basket, is there's a lot of fat, 558 00:19:38,100 --> 00:19:39,700 you know, the pork, the avocado? 559 00:19:39,700 --> 00:19:42,367 The secreto, it sits on top. 560 00:19:42,367 --> 00:19:44,266 We have the pork belly. It's high in fat. 561 00:19:44,266 --> 00:19:46,800 -I would get the grill pan on. -[Alex] Mmm-hmm. 562 00:19:47,467 --> 00:19:48,800 [Marc] I would want a nice, 563 00:19:48,800 --> 00:19:50,400 beautiful char on that meat. 564 00:19:50,400 --> 00:19:51,266 [Adam] Right behind, chef. 565 00:19:51,266 --> 00:19:53,467 Pork secreto, awesome piece of meat. 566 00:19:53,467 --> 00:19:55,266 So heading into the second round, 567 00:19:55,266 --> 00:19:56,767 I wanna keep it simple. 568 00:19:56,767 --> 00:19:59,400 So I'm gonna be making a pork secreto tostada 569 00:19:59,400 --> 00:20:01,100 with roasted rainbow carrots 570 00:20:01,100 --> 00:20:03,266 and Hass avocado mousse. 571 00:20:03,266 --> 00:20:04,767 I'm planning on using the rice part 572 00:20:04,767 --> 00:20:06,266 from the onigirazu. 573 00:20:06,266 --> 00:20:07,467 Right behind, chef. 574 00:20:07,467 --> 00:20:08,867 And I wanna deep fry that 575 00:20:08,867 --> 00:20:10,600 to get a really good crust on the outside 576 00:20:10,600 --> 00:20:12,400 for the base of the dish. 577 00:20:15,467 --> 00:20:17,166 [LJ] On the first round, Marc told me 578 00:20:17,166 --> 00:20:19,000 there wasn't enough avocado on my plate. 579 00:20:19,000 --> 00:20:20,467 So round two... 580 00:20:20,467 --> 00:20:22,767 This is how I look when I go to Costco. 581 00:20:22,767 --> 00:20:24,867 ...my goal is to give them avocado. 582 00:20:24,867 --> 00:20:27,767 I'm going to make a seared pork secreto 583 00:20:27,767 --> 00:20:29,767 with glazed rainbow carrots 584 00:20:29,767 --> 00:20:32,300 and an avocado romesco. 585 00:20:32,300 --> 00:20:34,867 I'm gonna use the nori from the onigirazu 586 00:20:34,867 --> 00:20:36,700 to make the rub for my pork. 587 00:20:36,700 --> 00:20:39,066 Nori has a nice saltiness to it, 588 00:20:39,066 --> 00:20:40,600 nice umami to it. 589 00:20:41,667 --> 00:20:45,200 And I grab coriander, cumin, fennel, 590 00:20:45,200 --> 00:20:46,967 and smoked paprika 591 00:20:46,967 --> 00:20:49,000 to incorporate into the rub. 592 00:20:50,367 --> 00:20:52,400 [Alex] So that's a spicy tuna rice 593 00:20:52,400 --> 00:20:55,867 and avocado sushi sandwich with nori. 594 00:20:55,867 --> 00:20:57,300 You could make a rice ball here. 595 00:20:57,300 --> 00:20:59,567 [Daniela] You could also do a stuffed avocado 596 00:20:59,567 --> 00:21:04,100 with the pork, and then use the rice to be crispy. 597 00:21:04,100 --> 00:21:05,567 [Allie] When I decided I wanted to be a chef, 598 00:21:05,567 --> 00:21:06,867 I moved to a lot of cities 599 00:21:06,867 --> 00:21:08,500 that were going to give me the best opportunities. 600 00:21:08,500 --> 00:21:11,667 I started out working with Korean cuisines, 601 00:21:11,667 --> 00:21:14,667 making my way eventually to Mexican cuisine. 602 00:21:14,667 --> 00:21:17,967 I'm making a seared pork secreto over arroz verde 603 00:21:17,967 --> 00:21:20,667 and a rainbow carrot gochujang puree. 604 00:21:20,667 --> 00:21:21,800 -Right behind, chef. -Mmm-hmm. 605 00:21:21,800 --> 00:21:23,467 [Allie] I use the rice in the onigirazu 606 00:21:23,467 --> 00:21:26,367 to make my base of the arroz verde, 607 00:21:26,367 --> 00:21:29,467 and add in jalapenos, onions, 608 00:21:29,467 --> 00:21:33,400 and the avocado just as it is to give you some nice full fat. 609 00:21:35,500 --> 00:21:38,166 Chefs, less than 15 minutes on the clock. 610 00:21:38,166 --> 00:21:40,333 [tense music playing] 611 00:21:42,000 --> 00:21:45,400 [Adam] So I wanna use the carrots with some cabbage 612 00:21:45,400 --> 00:21:47,667 and some mushrooms just to kind of really 613 00:21:47,667 --> 00:21:50,367 give this pork dish a nice base on the bottom. 614 00:21:50,367 --> 00:21:52,400 My wife and I tried for years to have kids 615 00:21:52,400 --> 00:21:53,600 to grow our family, 616 00:21:53,600 --> 00:21:56,066 but ultimately, we were unsuccessful. 617 00:21:56,066 --> 00:21:58,300 But we grew stronger from it. 618 00:21:58,300 --> 00:21:59,967 I would love to win for my wife, 619 00:21:59,967 --> 00:22:01,900 she's my biggest supporter. 620 00:22:01,900 --> 00:22:03,266 She believes in me when I don't, 621 00:22:03,266 --> 00:22:04,567 and I just wanna show her 622 00:22:04,567 --> 00:22:06,100 that I still got it. 623 00:22:08,166 --> 00:22:09,166 Going behind. 624 00:22:09,166 --> 00:22:10,266 Between my two restaurants, 625 00:22:10,266 --> 00:22:11,900 I have a team of about 50 people. 626 00:22:11,900 --> 00:22:14,266 My team means so much to me because 627 00:22:14,266 --> 00:22:16,567 I've always had an entrepreneurial spirit. 628 00:22:16,567 --> 00:22:19,567 With $10,000, I have this plan 629 00:22:19,567 --> 00:22:23,400 to take me and my team to Jalisco, Mexico, 630 00:22:23,400 --> 00:22:26,500 eat some avocados, drink some tequila, and celebrate. 631 00:22:26,500 --> 00:22:30,367 I'm gonna make an avocado romesco with cherry vinegar. 632 00:22:30,367 --> 00:22:32,233 Jalapeno... 633 00:22:32,867 --> 00:22:35,467 cilantro, garlic. 634 00:22:35,467 --> 00:22:38,867 I wanna add toasted almonds because it's a great way 635 00:22:38,867 --> 00:22:41,800 to bring out the nuttiness of the Hass avocado. 636 00:22:43,467 --> 00:22:45,600 [blender whirring] 637 00:22:45,600 --> 00:22:47,300 Allie, how are you feeling down there? 638 00:22:47,300 --> 00:22:50,800 [Allie] Uh, just kind of going with the flow right now. 639 00:22:50,800 --> 00:22:53,100 I start to reduce my gochujang miso puree 640 00:22:53,100 --> 00:22:55,667 over heat to really intensify those flavors. 641 00:22:55,667 --> 00:22:57,300 After I blanch the carrots, 642 00:22:57,300 --> 00:23:00,233 I get them into my puree to glaze them. 643 00:23:01,300 --> 00:23:03,400 Chefs, less than four minutes to go here. 644 00:23:06,800 --> 00:23:09,600 [Adam] I love Hass avocados for their creaminess, 645 00:23:09,600 --> 00:23:11,367 for their fatty nature. 646 00:23:11,367 --> 00:23:13,266 I wanna keep it simple. 647 00:23:13,266 --> 00:23:15,767 I take some of the filling from the onigirazu, 648 00:23:15,767 --> 00:23:17,967 the cucumber and avocado, and I add Hass avocados 649 00:23:17,967 --> 00:23:19,900 and blend that up to a nice, 650 00:23:19,900 --> 00:23:22,100 frothy, foamy avocado mousse. 651 00:23:23,300 --> 00:23:24,500 [LJ] Come on. 652 00:23:24,500 --> 00:23:25,667 [Marc] I'm seeing LJ's... 653 00:23:25,667 --> 00:23:28,100 Like that grill pan was not hot enough. 654 00:23:28,100 --> 00:23:29,600 That one thing about this meat is you really 655 00:23:29,600 --> 00:23:31,367 wanna get the new caramelization on it. 656 00:23:31,367 --> 00:23:33,000 [LJ] When I cut into the pork secreto, 657 00:23:33,000 --> 00:23:35,500 I see that it's pretty rare. 658 00:23:35,500 --> 00:23:39,100 In a last-ditch effort, I put it back on the pan 659 00:23:39,100 --> 00:23:41,300 just to try to give a little more time 660 00:23:41,300 --> 00:23:43,100 for that pork to come up to temperature. 661 00:23:43,100 --> 00:23:45,667 We're coming down to one minute, literally. 662 00:23:45,667 --> 00:23:47,066 You gotta get it on the plate. 663 00:23:47,066 --> 00:23:49,166 [LJ] I'm using tequila, 664 00:23:49,166 --> 00:23:51,300 lime juice, and agave 665 00:23:51,300 --> 00:23:53,066 to glaze my rainbow carrots, 666 00:23:53,066 --> 00:23:55,233 and I know it's gonna be delicious. 667 00:23:55,600 --> 00:23:56,867 Behind. Down line. 668 00:23:56,867 --> 00:23:59,300 Time is running out, I am panicking. 669 00:23:59,300 --> 00:24:01,667 My pork, I have temperatures all over, 670 00:24:01,667 --> 00:24:03,700 and so I take the best pieces that I can 671 00:24:03,700 --> 00:24:05,867 and get them on the plate. 672 00:24:05,867 --> 00:24:07,367 -[Marc] Twenty seconds! -[Alex] Give it to us! 673 00:24:07,367 --> 00:24:08,967 -Twenty seconds, come on. -[Alex] We can't eat it 674 00:24:08,967 --> 00:24:10,100 if you don't give it. 675 00:24:10,100 --> 00:24:11,600 -Heard. -Oh, crap. 676 00:24:11,600 --> 00:24:12,800 Oh, come on now. 677 00:24:12,800 --> 00:24:15,166 Power through to the end, chefs. 678 00:24:15,166 --> 00:24:20,266 Ten, nine, eight, seven, six, 679 00:24:20,266 --> 00:24:25,400 five, four, three, two, one. 680 00:24:26,200 --> 00:24:27,400 -Time's up. -[Adam] Oh. 681 00:24:27,400 --> 00:24:29,667 [applause] 682 00:24:29,667 --> 00:24:31,166 [LJ] Biggest thing I'm worried about 683 00:24:31,166 --> 00:24:33,000 is the cook temp on my protein. 684 00:24:33,000 --> 00:24:34,266 I'm just... I could've cooked my meat 685 00:24:34,266 --> 00:24:35,500 a little more, but I'm... 686 00:24:35,500 --> 00:24:37,100 I feel good about the flavors. 687 00:24:37,100 --> 00:24:38,800 [Allie] Did not get to give my pork 688 00:24:38,800 --> 00:24:40,300 as much love as it deserves. 689 00:24:40,300 --> 00:24:42,166 I am worried about my pork temperature 690 00:24:42,166 --> 00:24:43,567 just a little bit. 691 00:24:43,567 --> 00:24:45,266 It's just not up to my standard. 692 00:24:45,266 --> 00:24:48,000 [tense music playing] 693 00:24:49,767 --> 00:24:51,367 [Ted] Chefs, we challenged you to make 694 00:24:51,367 --> 00:24:54,367 excellent main dishes using onigirazu, 695 00:24:54,367 --> 00:24:57,467 Hass avocados, pork secreto, 696 00:24:57,467 --> 00:24:59,000 and rainbow carrots. 697 00:24:59,000 --> 00:25:00,367 Starting with you, Chef Allie, 698 00:25:00,367 --> 00:25:01,700 please tell us about your dish. 699 00:25:01,700 --> 00:25:03,767 I have a seared pork secreto 700 00:25:03,767 --> 00:25:05,500 over an arroz verde 701 00:25:05,500 --> 00:25:09,033 and a rainbow carrot gochujang puree. 702 00:25:11,367 --> 00:25:14,967 Tell us about the rice mix with the spice in it. 703 00:25:14,967 --> 00:25:18,667 [laughs] I used the rice out of the onigirazu 704 00:25:18,667 --> 00:25:21,200 and a little bit of the tuna. 705 00:25:21,200 --> 00:25:22,667 -Spicy. -It is spicy. 706 00:25:22,667 --> 00:25:24,867 [Daniela] The puree works so well 707 00:25:24,867 --> 00:25:26,467 with the carrots. 708 00:25:26,467 --> 00:25:29,667 It mellows the spiciness of the rice. 709 00:25:29,667 --> 00:25:34,166 The rice with avocado is such a great idea. 710 00:25:34,166 --> 00:25:37,367 The cooking of the meat was really your downfall here 711 00:25:37,367 --> 00:25:39,100 because I've got two of the end pieces 712 00:25:39,100 --> 00:25:40,900 that are literally just fat. 713 00:25:41,467 --> 00:25:43,000 But the rest of it, brilliant. 714 00:25:43,000 --> 00:25:45,500 Carrots and avocado are not like... 715 00:25:45,500 --> 00:25:48,000 You know, they're not a match made in heaven to me. 716 00:25:48,000 --> 00:25:49,700 And I think you did a brilliant job 717 00:25:49,700 --> 00:25:51,433 in putting these two things together. 718 00:25:51,867 --> 00:25:52,867 Thank you. 719 00:25:52,867 --> 00:25:54,900 The jalapeno is so wonderful 720 00:25:54,900 --> 00:25:56,367 with the avocado 721 00:25:56,367 --> 00:25:57,867 and with the carrot 722 00:25:57,867 --> 00:25:59,700 that it ends up connecting, 723 00:25:59,700 --> 00:26:01,567 it brings the rice into the conversation, 724 00:26:01,567 --> 00:26:04,200 and you end up with... It's almost like a rice bowl. 725 00:26:04,200 --> 00:26:05,567 It's delicious. 726 00:26:05,567 --> 00:26:06,800 Thank you. 727 00:26:06,800 --> 00:26:08,266 Next up, Chef Adam. 728 00:26:08,266 --> 00:26:09,767 Please tell us about your main course. 729 00:26:09,767 --> 00:26:13,100 All right. Today, we've got a pork secreto tostada 730 00:26:13,100 --> 00:26:16,767 with roasted rainbow carrots and avocado mousse. 731 00:26:16,767 --> 00:26:19,200 What is it about avocados that you like so much? 732 00:26:19,200 --> 00:26:20,467 Super versatile. 733 00:26:20,467 --> 00:26:22,100 We use a lot of avocado 734 00:26:22,100 --> 00:26:24,200 when we're creating menus for clients. 735 00:26:24,200 --> 00:26:26,467 You lean on this meat and it's perfectly cooked. 736 00:26:26,467 --> 00:26:27,367 It's so tasty. 737 00:26:27,367 --> 00:26:30,266 And we asked you why you like avocados 738 00:26:30,266 --> 00:26:31,800 and you said how versatile they are, 739 00:26:32,567 --> 00:26:34,767 but you made a puree. 740 00:26:34,767 --> 00:26:37,567 Like, that's, like, one thing. I don't... What... 741 00:26:37,567 --> 00:26:39,200 Did you have any other ideas to do something else? 742 00:26:39,200 --> 00:26:41,200 About a zillion ideas, I just couldn't harness it. 743 00:26:41,200 --> 00:26:43,967 [Daniela] I like the color of the avocado puree 744 00:26:43,967 --> 00:26:45,767 and how fluffy it is. 745 00:26:45,767 --> 00:26:47,667 -It is fluffy. -It is nice and fluffy. 746 00:26:47,667 --> 00:26:50,634 But I think it was under-seasoned. 747 00:26:51,467 --> 00:26:53,066 [Alex] I like the carrots a lot. 748 00:26:53,066 --> 00:26:55,467 I think the mushrooms and the cabbage, 749 00:26:55,467 --> 00:26:59,700 they detract from what you needed to cook with here. 750 00:27:00,567 --> 00:27:04,300 I think the rice cake is pretty heavy, 751 00:27:04,300 --> 00:27:05,867 and it's just hard to know 752 00:27:05,867 --> 00:27:07,500 how to collect all this and eat it. 753 00:27:07,500 --> 00:27:09,166 Thank you, chef. 754 00:27:09,166 --> 00:27:10,467 Finally, Chef LJ. 755 00:27:10,467 --> 00:27:12,467 Please tell us about your entree. 756 00:27:12,467 --> 00:27:15,100 For you, I made a seared pork secreto, 757 00:27:15,100 --> 00:27:18,000 tequila-glazed rainbow baby carrots, 758 00:27:18,000 --> 00:27:20,834 and an avocado romesco. 759 00:27:21,867 --> 00:27:24,000 [Daniela] The tequila carrots, 760 00:27:24,000 --> 00:27:26,300 I really love the color and I like the taste. 761 00:27:26,300 --> 00:27:29,567 Almond is a big profile of flavor, 762 00:27:29,567 --> 00:27:31,600 so it's really fun to see that you actually 763 00:27:31,600 --> 00:27:33,567 used the almonds for the puree. 764 00:27:33,567 --> 00:27:37,266 I saw that you went back and forward with the pork, 765 00:27:37,266 --> 00:27:40,634 so I think that's what made mine a little bit dry. 766 00:27:41,767 --> 00:27:45,000 I think the cooking of the pork is a problem here 767 00:27:45,000 --> 00:27:47,000 because I have one piece on the end that was great, 768 00:27:47,000 --> 00:27:49,100 but a part of mine is very rare. 769 00:27:49,100 --> 00:27:52,200 Have you ever made a avocado romesco before? 770 00:27:52,200 --> 00:27:53,300 No, sir. 771 00:27:53,300 --> 00:27:55,000 [Marc] It's giving it more backbone 772 00:27:55,000 --> 00:27:58,700 and it's working with the flavors of the pork, 773 00:27:58,700 --> 00:28:00,667 which is very tasty. 774 00:28:00,667 --> 00:28:03,166 Deglazing an entire flaming grilled pan 775 00:28:03,166 --> 00:28:06,667 with tequila and agave is an interesting choice to make. 776 00:28:06,667 --> 00:28:09,567 But the pork is a problem, you know, 777 00:28:09,567 --> 00:28:12,567 the way that got seemingly the least amount of attention 778 00:28:12,567 --> 00:28:15,100 but you seem to last minute slice 779 00:28:15,100 --> 00:28:16,900 some of avocado and put it on there. 780 00:28:16,900 --> 00:28:21,367 I wish you would've given that 45 seconds to the pork 781 00:28:21,367 --> 00:28:24,200 because you already had the avocado "represented". 782 00:28:24,200 --> 00:28:28,000 You've gotta remember the part of Chopped that's a game, right? 783 00:28:28,000 --> 00:28:30,567 Yes. That makes a lot of sense. 784 00:28:30,567 --> 00:28:33,200 I feel really confident about my flavors. 785 00:28:33,200 --> 00:28:35,467 I don't feel confident about my pork temperature. 786 00:28:35,467 --> 00:28:38,200 That was a major oversight. 787 00:28:38,200 --> 00:28:40,266 [Adam] That was super intense. 788 00:28:40,266 --> 00:28:42,867 I think the pork might be the saving grace 789 00:28:42,867 --> 00:28:44,734 to get me to the next round. 790 00:28:51,100 --> 00:28:55,467 So, whose dish is on the chopping block? 791 00:28:55,467 --> 00:28:57,800 [intense music playing] 792 00:29:07,166 --> 00:29:09,200 [Ted] Chef Adam, you've been chopped. 793 00:29:09,200 --> 00:29:10,600 Judges? 794 00:29:10,600 --> 00:29:11,700 [Daniela] Chef Adam, 795 00:29:11,700 --> 00:29:14,200 the carrot was deliciously cooked, 796 00:29:14,200 --> 00:29:16,767 but it was buried under the pantry 797 00:29:16,767 --> 00:29:19,367 and the avocado was under-seasoned. 798 00:29:19,367 --> 00:29:21,200 And so we have to chop you. 799 00:29:21,200 --> 00:29:22,300 [Adam] Thanks. 800 00:29:22,300 --> 00:29:23,567 -Thank you, guys. Good luck. -[Ted] Thank you, Chef. 801 00:29:23,567 --> 00:29:24,900 [Adam] Appreciate it. Thanks, Chefs. 802 00:29:24,900 --> 00:29:27,667 I think the ingredients 803 00:29:27,667 --> 00:29:29,266 threw me for a little bit of a loop 804 00:29:29,266 --> 00:29:32,100 and I wasn't able to bring it all together 805 00:29:32,100 --> 00:29:34,100 in one harmonious dish. 806 00:29:36,166 --> 00:29:38,767 Chef LJ, Chef Allie, ready to give up, 807 00:29:38,767 --> 00:29:40,967 back down, walk away? 808 00:29:40,967 --> 00:29:42,567 Quitting is not in my nature. 809 00:29:42,567 --> 00:29:45,000 Backing down, that's an avoca-don't. 810 00:29:45,900 --> 00:29:48,000 Yeah, I didn't think so. 811 00:29:48,000 --> 00:29:49,266 Final basket. 812 00:29:49,266 --> 00:29:51,433 [dramatic music playing] 813 00:29:54,567 --> 00:29:55,800 Get in there. 814 00:29:57,767 --> 00:29:59,266 -[Allie] Okay. -All right. 815 00:29:59,266 --> 00:30:01,700 [Ted] And we see more avocados. 816 00:30:02,500 --> 00:30:05,200 A Monroe avocado in this case. 817 00:30:05,200 --> 00:30:08,000 Oh, now we get a drink. All right. 818 00:30:08,000 --> 00:30:10,700 [Ted] We also have an avocado mojito. 819 00:30:10,700 --> 00:30:13,166 Alcohol is always a good thing to use in pastry. 820 00:30:13,166 --> 00:30:14,767 Ooh, some fresh raspberries. 821 00:30:14,767 --> 00:30:16,166 I'm happy with that. 822 00:30:16,166 --> 00:30:17,834 [Ted] Raspberries. 823 00:30:18,467 --> 00:30:19,367 Ahhh! 824 00:30:19,367 --> 00:30:21,166 [Ted] And Liège waffles. 825 00:30:21,166 --> 00:30:23,900 You know, I feel good about it. 826 00:30:24,300 --> 00:30:25,367 This will be fun. 827 00:30:25,367 --> 00:30:27,300 Thirty minutes back on the clock. 828 00:30:28,800 --> 00:30:30,600 Dessert round starts now. 829 00:30:30,600 --> 00:30:32,000 [Marc] All right. Huh? 830 00:30:32,000 --> 00:30:33,400 -A little avocado dessert? -[Alex] All right. 831 00:30:35,100 --> 00:30:36,600 [LJ] Whipped cream. 832 00:30:38,867 --> 00:30:41,567 Judges, on a scale from no way to bring it on, 833 00:30:41,567 --> 00:30:44,100 how do you feel about avocado in your desert? 834 00:30:44,100 --> 00:30:46,266 -Bring it on. -Bring it on. 835 00:30:46,266 --> 00:30:47,467 Hey, buddy. 836 00:30:47,467 --> 00:30:49,500 -[LJ] Behind. -Let's see what you do. 837 00:30:50,467 --> 00:30:53,867 [Alex] Well, a Monroe avocado, so big. 838 00:30:53,867 --> 00:30:55,066 Really watery. 839 00:30:55,066 --> 00:30:56,667 Really mild in flavor. 840 00:30:56,667 --> 00:30:59,300 In Mexico City, we have these gaznates 841 00:30:59,300 --> 00:31:01,867 with avocado moles with powdered sugar 842 00:31:01,867 --> 00:31:04,467 and it's kind of like an avocado cannoli 843 00:31:04,467 --> 00:31:07,166 that has white chocolate on top. 844 00:31:07,166 --> 00:31:09,100 [Alex] I like that idea of the cannoli 845 00:31:09,100 --> 00:31:11,400 with the avocado but I would go condensed milk, 846 00:31:11,400 --> 00:31:14,867 mojito avocado blender and literally carry the blender 847 00:31:14,867 --> 00:31:17,600 right over to the ice cream machine and just pour it in. 848 00:31:17,600 --> 00:31:20,166 -Microplane? -[LJ] I got one. 849 00:31:20,166 --> 00:31:21,600 I'll need it but you can use it for the minute. 850 00:31:21,600 --> 00:31:23,300 [Allie] Going into the dessert round, 851 00:31:23,300 --> 00:31:26,667 I really have a boost of confidence. 852 00:31:26,667 --> 00:31:28,867 At my restaurant, I do all of the pastry and dessert. 853 00:31:28,867 --> 00:31:31,467 I'm making an avocado sherbet sandwich 854 00:31:31,467 --> 00:31:34,166 with a mojito-raspberry coulis, 855 00:31:34,166 --> 00:31:36,700 white chocolate and lime. 856 00:31:36,700 --> 00:31:38,767 Monroe avocados, they're fibrous, 857 00:31:38,767 --> 00:31:41,467 so I decide to add sweetened condensed milk, 858 00:31:41,467 --> 00:31:44,266 heavy cream, and orange liqueur 859 00:31:44,266 --> 00:31:46,734 to really help give it that extra bite. 860 00:31:50,166 --> 00:31:51,567 These waffles are dense. 861 00:31:51,567 --> 00:31:53,100 I just want bragging rights 862 00:31:53,100 --> 00:31:54,367 of taking the Chopped win 863 00:31:54,367 --> 00:31:56,000 to go back and tell my guys 864 00:31:56,000 --> 00:31:57,667 we're in Lake Stevens, Washington 865 00:31:57,667 --> 00:31:59,767 which doesn't get a lot of press. 866 00:31:59,767 --> 00:32:03,400 So being one chef away from winning feels great. 867 00:32:05,166 --> 00:32:06,700 LJ, what are you making? 868 00:32:06,700 --> 00:32:08,500 I think an avocado pudding. 869 00:32:08,500 --> 00:32:09,934 I like a pudding. 870 00:32:12,066 --> 00:32:13,767 [LJ] I'm making an avocado pudding 871 00:32:13,767 --> 00:32:15,066 with raspberry jam 872 00:32:15,066 --> 00:32:17,433 and a Liège waffle crumble. 873 00:32:18,800 --> 00:32:20,767 A little bit of cinnamon. 874 00:32:20,767 --> 00:32:25,200 I'm adding cinnamon, brown sugar, flour, and butter. 875 00:32:25,200 --> 00:32:27,600 [Marc] I got to say, the idea of making a crumble 876 00:32:27,600 --> 00:32:30,467 or a crust with these waffles I think is a great idea. 877 00:32:30,467 --> 00:32:32,867 Dry them out and buzz them up, put a little butter in it, 878 00:32:32,867 --> 00:32:34,100 you can make a nice crust. 879 00:32:34,100 --> 00:32:35,867 [Daniela] That sounds amazing. 880 00:32:35,867 --> 00:32:39,166 What LJ is doing is making me think 881 00:32:39,166 --> 00:32:42,967 of a no-bake cheesecake with a graham cracker crust. 882 00:32:42,967 --> 00:32:44,300 [Daniela] We have that in Mexico. 883 00:32:44,300 --> 00:32:45,567 It's called Carlota. 884 00:32:45,567 --> 00:32:46,767 -It's like a very-- -[Alex] You just have great 885 00:32:46,767 --> 00:32:48,367 -names for everything. -[Daniela] Yeah, yeah, 886 00:32:48,367 --> 00:32:50,266 Carlota. 887 00:32:50,266 --> 00:32:53,867 [LJ] I'm adding egg yolks, cinnamon, sugar, 888 00:32:53,867 --> 00:32:58,600 and corn starch to my pudding base to thicken it. 889 00:32:58,600 --> 00:33:00,767 LJ, was that flour you put in there? 890 00:33:00,767 --> 00:33:02,166 No, sir. It was corn starch. 891 00:33:02,166 --> 00:33:03,266 [Marc] Corn starch. 892 00:33:03,266 --> 00:33:04,567 How is it gonna have time to cool off? 893 00:33:04,567 --> 00:33:06,400 It's not gonna set. 894 00:33:06,400 --> 00:33:09,867 [Alex] My bigger issue is a half a cup of corn starch, 895 00:33:09,867 --> 00:33:11,300 I think you're gonna see that turn around 896 00:33:11,300 --> 00:33:12,867 and turn into a pot of glue 897 00:33:12,867 --> 00:33:14,333 in two seconds flat. 898 00:33:15,800 --> 00:33:18,000 Chefs, less than 15 minutes on the clock. 899 00:33:19,567 --> 00:33:21,600 [Alex] Now, the fresh raspberries. 900 00:33:21,600 --> 00:33:24,200 This is such a juicy succulent ingredient 901 00:33:24,200 --> 00:33:26,767 and that would make a lovely sauce. 902 00:33:26,767 --> 00:33:28,767 [Allie] I taste the avocado mojito 903 00:33:28,767 --> 00:33:31,767 and immediately get smacked in the face with rum. 904 00:33:31,767 --> 00:33:33,266 Be my friend. 905 00:33:33,266 --> 00:33:35,166 [Alex] Allie has some of mojito 906 00:33:35,166 --> 00:33:36,567 in with her raspberries. 907 00:33:36,567 --> 00:33:38,266 [Allie] I hope that cooking out 908 00:33:38,266 --> 00:33:40,467 a lot of that rum is gonna really give 909 00:33:40,467 --> 00:33:42,400 the raspberry some balance. 910 00:33:44,367 --> 00:33:45,700 Liège waffle. 911 00:33:45,700 --> 00:33:48,767 I don't know what this is. 912 00:33:48,767 --> 00:33:50,467 As I'm cutting into this waffle, 913 00:33:50,467 --> 00:33:52,567 I'm noticing it's firm 914 00:33:52,567 --> 00:33:54,567 and dense and falling apart. 915 00:33:54,567 --> 00:33:56,667 It is not the fluffy Belgian waffle 916 00:33:56,667 --> 00:33:58,500 that we all know and love. Thank you. 917 00:33:58,500 --> 00:34:01,300 I need to figure out how I'm going to make nice ends 918 00:34:01,300 --> 00:34:03,467 for an ice cream sandwich. 919 00:34:03,467 --> 00:34:06,000 I bake them on a tray with some butter 920 00:34:06,000 --> 00:34:07,233 and brown sugar. 921 00:34:08,000 --> 00:34:10,066 [LJ] I combine my fresh raspberries 922 00:34:10,066 --> 00:34:12,000 and my avocado mojito 923 00:34:12,000 --> 00:34:14,266 and get it on the stove to start cooking. 924 00:34:14,266 --> 00:34:16,467 I then decide to add some raspberry jam 925 00:34:16,467 --> 00:34:19,533 just to give it a little bit thicker consistency. 926 00:34:20,667 --> 00:34:23,667 The clock's winding down and at this point, 927 00:34:23,667 --> 00:34:26,100 I feel good about a lot of my components. 928 00:34:26,100 --> 00:34:30,200 But then I realize my pudding is getting too thick. 929 00:34:31,400 --> 00:34:33,533 Chefs, less than four minutes to go here. 930 00:34:34,467 --> 00:34:37,000 [Marc] I'm a little worried about this pudding. 931 00:34:37,000 --> 00:34:39,700 -[Alex] See, look, corn starch did its job. -[Marc] Yup. 932 00:34:39,700 --> 00:34:41,867 [LJ] This pudding is the basis of my dessert 933 00:34:41,867 --> 00:34:43,467 and it has the avocado in it. 934 00:34:43,467 --> 00:34:45,634 I really need to get it right. 935 00:34:48,500 --> 00:34:49,867 So when I get my pudding cooking, 936 00:34:49,867 --> 00:34:52,200 it looks good until it starts to get over the heat 937 00:34:52,200 --> 00:34:54,567 and I realize it's thickening way too quickly. 938 00:34:54,567 --> 00:34:56,133 I've got to fix this. 939 00:34:57,567 --> 00:34:59,166 Is there another basket strainer? 940 00:34:59,166 --> 00:35:00,600 Yeah, over on the wall. 941 00:35:01,700 --> 00:35:03,667 I would have a giant skillet ready 942 00:35:03,667 --> 00:35:05,500 that's more surface area 943 00:35:05,500 --> 00:35:08,967 so you can work it a lot and manage it more. 944 00:35:08,967 --> 00:35:10,767 [LJ] All right. 945 00:35:10,767 --> 00:35:13,200 And I'm just letting it go for as long as possible 946 00:35:13,200 --> 00:35:14,667 until it's time to plate. 947 00:35:14,667 --> 00:35:16,967 I don't really have an alternative 948 00:35:16,967 --> 00:35:18,400 solution at this point. 949 00:35:22,000 --> 00:35:24,100 [Allie] My waffles are too hot, so I throw them 950 00:35:24,100 --> 00:35:25,767 into the blast chiller to try 951 00:35:25,767 --> 00:35:27,567 to cool them down in time for plating. 952 00:35:27,567 --> 00:35:30,000 Having made it this far and being this close 953 00:35:30,000 --> 00:35:31,867 to the end, I want... 954 00:35:31,867 --> 00:35:33,867 I want it more than ever. 955 00:35:33,867 --> 00:35:35,066 Behind. 956 00:35:35,066 --> 00:35:36,767 Being a girl in the industry, 957 00:35:36,767 --> 00:35:38,567 you know, it's tough. 958 00:35:38,567 --> 00:35:40,667 They don't take you seriously in the beginning. 959 00:35:40,667 --> 00:35:42,400 You have to work that much harder. 960 00:35:42,400 --> 00:35:43,166 Behind. 961 00:35:43,166 --> 00:35:45,266 But finding the time to travel, 962 00:35:45,266 --> 00:35:46,967 it is super important. 963 00:35:46,967 --> 00:35:49,400 If I won, I think I would be taking 964 00:35:49,400 --> 00:35:51,000 my mom on a girls' trip, 965 00:35:51,000 --> 00:35:52,600 probably to Oaxaca. 966 00:35:52,600 --> 00:35:54,000 She's been asking. [chuckles] 967 00:35:54,000 --> 00:35:56,967 -[whispering] Please, please, please, please. -[tense music playing] 968 00:35:56,967 --> 00:35:58,567 I check on my waffles in the freezer 969 00:35:58,567 --> 00:35:59,867 and they are still too hot. 970 00:35:59,867 --> 00:36:01,767 I don't want them to melt my sherbet, 971 00:36:01,767 --> 00:36:03,100 but I have to get started plating, 972 00:36:03,100 --> 00:36:04,266 so I'm gonna have to make 973 00:36:04,266 --> 00:36:06,467 this dish deconstructed. 974 00:36:06,467 --> 00:36:08,400 -[Marc] Oh, my God. -[Alex] Do something. 975 00:36:08,400 --> 00:36:09,467 Let's go. 976 00:36:09,467 --> 00:36:10,667 [Alex] Please. 977 00:36:10,667 --> 00:36:12,000 Where is she going? Where is she going? 978 00:36:12,000 --> 00:36:13,300 I don't know. 979 00:36:14,667 --> 00:36:17,000 Final seconds of the final round, chefs. 980 00:36:17,000 --> 00:36:19,266 Ten, nine, eight... 981 00:36:19,266 --> 00:36:20,667 [Marc] All four ingredients on the plate. 982 00:36:20,667 --> 00:36:22,700 [Ted] ...seven, six, five... 983 00:36:22,700 --> 00:36:24,266 -[Alex] Let's go, let's go. -[Ted] ...four, 984 00:36:24,266 --> 00:36:27,400 three, two, one. 985 00:36:28,266 --> 00:36:29,400 Time's up. 986 00:36:30,266 --> 00:36:31,433 [Marc] Okay. 987 00:36:32,066 --> 00:36:33,600 -Yeah. -Yeah. 988 00:36:33,600 --> 00:36:35,100 [Allie] Final dessert round, 989 00:36:35,100 --> 00:36:36,700 I had one vision for it and... 990 00:36:36,700 --> 00:36:38,600 time just kind of got away. 991 00:36:38,600 --> 00:36:40,266 I'm worried about my waffle 992 00:36:40,266 --> 00:36:42,700 but I'm hoping that the deconstruction 993 00:36:42,700 --> 00:36:44,367 title works. 994 00:36:44,367 --> 00:36:46,166 [LJ] I feel great about the final round. 995 00:36:46,166 --> 00:36:48,100 I'm happy with how my dessert turned out. 996 00:36:48,100 --> 00:36:51,433 I'm so close to this win, I can taste it. 997 00:36:55,000 --> 00:36:58,667 Chef Allie and Chef LJ, you got one more basket 998 00:36:58,667 --> 00:37:02,066 for one last homage to the glorious avocado. 999 00:37:02,066 --> 00:37:04,500 Your ingredients, a Monroe avocado, 1000 00:37:04,500 --> 00:37:08,000 an avocado mojito, raspberries, 1001 00:37:08,000 --> 00:37:09,467 and Liège waffles. 1002 00:37:09,467 --> 00:37:11,667 Chef LJ, tell us all about it. 1003 00:37:11,667 --> 00:37:14,667 So for my final dish, I have made a Monroe 1004 00:37:14,667 --> 00:37:16,367 avocado warm pudding. 1005 00:37:16,367 --> 00:37:20,900 There's raspberry jam, a Liège waffle crumble. 1006 00:37:20,900 --> 00:37:22,567 As far as desserts go, I think 1007 00:37:22,567 --> 00:37:24,567 going the pudding route was probably a good idea. 1008 00:37:24,567 --> 00:37:27,266 You can feel a little bit of the corn starch in it. 1009 00:37:27,266 --> 00:37:29,166 Having it warm, I think it sort of shows 1010 00:37:29,166 --> 00:37:30,533 off its faults a little bit. 1011 00:37:31,500 --> 00:37:33,166 [Daniela] I agree. 1012 00:37:33,166 --> 00:37:36,100 You taste the corn starch a lot but I think it was 1013 00:37:36,100 --> 00:37:40,600 the amount that you used in order to make it faster. 1014 00:37:40,600 --> 00:37:41,867 That makes sense. 1015 00:37:41,867 --> 00:37:43,567 The crumble is amazing. 1016 00:37:43,567 --> 00:37:46,300 The crumble tastes really good. 1017 00:37:46,300 --> 00:37:47,367 [Marc] Yeah. 1018 00:37:47,367 --> 00:37:48,767 The crumble, it's a great idea. 1019 00:37:48,767 --> 00:37:51,867 You did succeed in making a pudding which is great, 1020 00:37:51,867 --> 00:37:55,200 and I think this really focused on that avocado. 1021 00:37:55,200 --> 00:37:59,667 But the whipped cream with the avocado mojito and mint, 1022 00:37:59,667 --> 00:38:02,667 you need something here where there's a little relief 1023 00:38:02,667 --> 00:38:04,767 because everything is so powerful. 1024 00:38:04,767 --> 00:38:06,100 Understood. 1025 00:38:06,100 --> 00:38:07,567 Finally, Chef Allie. 1026 00:38:07,567 --> 00:38:08,900 Please tell us about your dessert. 1027 00:38:08,900 --> 00:38:10,667 All right, folks. So you're going to have 1028 00:38:10,667 --> 00:38:14,000 a deconstructed avocado sherbet sandwich 1029 00:38:14,000 --> 00:38:16,600 with a mojito-raspberry coulis 1030 00:38:16,600 --> 00:38:18,800 with white chocolate and lime. 1031 00:38:23,300 --> 00:38:24,967 [Daniela] The avocado sherbet 1032 00:38:24,967 --> 00:38:26,800 goes really well with the raspberries. 1033 00:38:26,800 --> 00:38:28,867 It's really, really beautiful. 1034 00:38:28,867 --> 00:38:31,667 But I wish you could've made a cone. 1035 00:38:31,667 --> 00:38:35,500 Maybe you're not used to working with waffles. 1036 00:38:36,500 --> 00:38:38,000 [Marc] I have to agree with you. I think the waffle 1037 00:38:38,000 --> 00:38:40,266 just gets a little flimsy and clunky on the plate. 1038 00:38:40,266 --> 00:38:41,767 Thank you. 1039 00:38:41,767 --> 00:38:44,367 I think the ice cream and the coulis 1040 00:38:44,367 --> 00:38:47,000 with the raspberry are spectacular. 1041 00:38:47,000 --> 00:38:49,533 For me, the waffle is a fail. 1042 00:38:50,667 --> 00:38:51,800 [no audio] 1043 00:38:51,800 --> 00:38:53,567 Thank you, chefs. 1044 00:38:53,567 --> 00:38:55,133 -Thank you, guys. -Thank you. 1045 00:38:58,266 --> 00:39:00,567 Judges, of course, avocados were the through line 1046 00:39:00,567 --> 00:39:01,800 for those two meals. 1047 00:39:01,800 --> 00:39:03,367 What were the highlights? 1048 00:39:03,367 --> 00:39:05,166 I think it started off in the beginning, 1049 00:39:05,166 --> 00:39:06,700 Allie really made a nice appetizer 1050 00:39:06,700 --> 00:39:08,367 with charred avocado, 1051 00:39:08,367 --> 00:39:09,967 I think she made a little bit of a mistake 1052 00:39:09,967 --> 00:39:11,200 with the masa underneath 1053 00:39:11,200 --> 00:39:12,800 but really had the composition 1054 00:39:12,800 --> 00:39:14,767 on top of that was really delicious 1055 00:39:14,767 --> 00:39:16,867 with the crab and the grapefruit. 1056 00:39:16,867 --> 00:39:17,867 Mmm-hmm. 1057 00:39:17,867 --> 00:39:19,967 And I liked LJ's 1058 00:39:19,967 --> 00:39:21,967 lump crab nacho, 1059 00:39:21,967 --> 00:39:24,000 the wontons, 1060 00:39:24,000 --> 00:39:27,066 and then the dill were a little out of place. 1061 00:39:27,066 --> 00:39:28,667 It was a cool idea though. 1062 00:39:28,667 --> 00:39:30,967 You know, the pork secreto 1063 00:39:30,967 --> 00:39:33,000 in the main course, I was hoping was gonna be 1064 00:39:33,000 --> 00:39:35,100 cooked perfectly on all the dishes. 1065 00:39:35,100 --> 00:39:37,667 [Alex] Allie went right for like a hat trick 1066 00:39:37,667 --> 00:39:39,700 of little umami flavors there 1067 00:39:39,700 --> 00:39:42,767 and I think that that really worked but then stumbled 1068 00:39:42,767 --> 00:39:44,867 and really didn't cook her pork well. 1069 00:39:44,867 --> 00:39:46,767 [Daniela] Yes. Mine was fat 1070 00:39:46,767 --> 00:39:48,700 and not cut against the grain. 1071 00:39:48,700 --> 00:39:51,367 And then, LJ on her dish, 1072 00:39:51,367 --> 00:39:52,800 she undercooked her pork. 1073 00:39:52,800 --> 00:39:54,300 -[Daniela] She did. -[Marc] But the carrots, 1074 00:39:54,300 --> 00:39:56,667 I mean, they were good but there was just so much of it. 1075 00:39:56,667 --> 00:39:59,500 Yeah. And that was kind of wild, right, 1076 00:39:59,500 --> 00:40:01,667 deglazing with tequila and agave. 1077 00:40:01,667 --> 00:40:03,000 [Daniela] That was cool. 1078 00:40:03,000 --> 00:40:05,900 Well, where are you with the decision then? 1079 00:40:08,166 --> 00:40:09,133 We have one. 1080 00:40:13,000 --> 00:40:15,400 [LJ] The last round, I made some mistakes 1081 00:40:15,400 --> 00:40:19,100 on just technique, so, yeah, I don't... 1082 00:40:19,100 --> 00:40:22,500 I don't feel great about the execution of that dish. 1083 00:40:22,500 --> 00:40:25,000 [Allie] What's wearing me is in the first round, 1084 00:40:25,000 --> 00:40:26,300 I had raw masa. 1085 00:40:26,300 --> 00:40:28,400 So I really think it's gonna come down 1086 00:40:28,400 --> 00:40:31,667 to just maybe the utilization of the avocado. 1087 00:40:31,667 --> 00:40:36,200 So whose dish is on the chopping block? 1088 00:40:36,200 --> 00:40:38,900 [tense music playing] 1089 00:40:47,467 --> 00:40:50,667 Chef LJ, you've been chopped. Judges? 1090 00:40:50,667 --> 00:40:52,867 LJ, we really enjoyed your cooking 1091 00:40:52,867 --> 00:40:54,667 in this whole competition. 1092 00:40:54,667 --> 00:40:57,667 For your first course, we really liked that crab, 1093 00:40:57,667 --> 00:41:00,467 but the wontons you put with the dill 1094 00:41:00,467 --> 00:41:02,767 made the dish a little disjointed. 1095 00:41:02,767 --> 00:41:05,467 For your entree, we loved the carrots 1096 00:41:05,467 --> 00:41:07,200 with the agave and the tequila, 1097 00:41:07,200 --> 00:41:09,467 but you should've probably spent that time 1098 00:41:09,467 --> 00:41:11,400 more carefully cooking your pork. 1099 00:41:11,400 --> 00:41:14,166 And so we had to chop you. 1100 00:41:14,166 --> 00:41:16,066 I understand. This has been so much fun. 1101 00:41:16,066 --> 00:41:16,967 I appreciate all of you. 1102 00:41:16,967 --> 00:41:18,634 -Thank you. -Thank you very much, Chef. 1103 00:41:19,367 --> 00:41:21,000 [LJ] I think they made the right call. 1104 00:41:21,000 --> 00:41:23,467 Even though I didn't win the 10K, it was great. 1105 00:41:23,467 --> 00:41:25,734 But let's do it again. That was a lot of fun. 1106 00:41:26,767 --> 00:41:29,066 And that means, Chef Allie McMillan, 1107 00:41:29,066 --> 00:41:31,000 you are the Chopped champion. 1108 00:41:31,000 --> 00:41:33,900 You certainly proved your avocado bravado 1109 00:41:33,900 --> 00:41:36,900 and for that, $10,000 is your prize. 1110 00:41:36,900 --> 00:41:38,066 Congratulations. 1111 00:41:38,066 --> 00:41:40,033 -[Alex] All right. -[Ted] Nicely done. 1112 00:41:41,900 --> 00:41:43,767 -Woo-hoo! -Thank you. 1113 00:41:43,767 --> 00:41:46,000 It feels amazing to be a Chopped champion. 1114 00:41:46,000 --> 00:41:47,867 Absolutely amazing. 1115 00:41:47,867 --> 00:41:49,467 -Thank you. -Great. Great meeting you. Thank you. 1116 00:41:49,467 --> 00:41:51,467 [Allie] I'm working every single day, 1117 00:41:51,467 --> 00:41:53,467 constantly banging out food 1118 00:41:53,467 --> 00:41:55,767 and you forget to have fun with it. 1119 00:41:55,767 --> 00:41:58,767 So actually doing this is just wonderful.