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.
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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.
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00:00:47,567 --> 00:00:49,767
Avocados are universal.
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00:00:49,767 --> 00:00:52,367
They're creamy,
so you can use them
as a fat substitute.
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00:00:52,367 --> 00:00:54,166
They can also be used
in a sweet application
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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.
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00:01:10,967 --> 00:01:13,400
My style of cooking is
a twist on modern classics.
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00:01:13,400 --> 00:01:16,467
Fun, charismatic, whimsical.
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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,
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00:01:20,000 --> 00:01:22,100
and I've been working
in professional kitchens
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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
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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
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00:01:33,000 --> 00:01:35,000
because I'm fierce,
I'm competitive,
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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,
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00:01:45,767 --> 00:01:48,300
I was very inspired
by fresh flavors,
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00:01:48,300 --> 00:01:49,467
fresh ingredients.
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00:01:49,467 --> 00:01:50,900
I am the chef and owner
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00:01:50,900 --> 00:01:52,767
of Cocina Consuelo
in New York.
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00:01:52,767 --> 00:01:54,667
Don't try this at home, kids.
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00:01:54,667 --> 00:01:56,767
My culinary style
is Caribbean.
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00:01:56,767 --> 00:01:59,066
It's very fresh, very bold.
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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.
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00:02:09,867 --> 00:02:11,734
I got this.
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00:02:12,867 --> 00:02:15,467
-♪♪ Hey! ♪
-[upbeat music playing]
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00:02:15,467 --> 00:02:17,667
[LJ] The art of hospitality
is something
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00:02:17,667 --> 00:02:20,166
that was instilled in me
from my parents.
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00:02:20,166 --> 00:02:22,500
I'm the chef and owner
of two restaurants
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00:02:22,500 --> 00:02:24,266
in Lake Stevens, Washington.
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00:02:24,266 --> 00:02:27,667
My style of cooking
is refined comfort food
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00:02:27,667 --> 00:02:29,767
using global influence.
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00:02:29,767 --> 00:02:32,667
Growing up, being queer,
I didn't always fit in,
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00:02:32,667 --> 00:02:35,800
but the kitchen offered me
a sense of community.
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00:02:35,800 --> 00:02:37,800
I wanna win this $10,000
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00:02:37,800 --> 00:02:40,166
for my team back home.
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00:02:40,166 --> 00:02:41,300
I hope these chefs show up
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00:02:41,300 --> 00:02:42,667
cooking the best food
of their life,
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00:02:42,667 --> 00:02:44,533
but mine's still
gonna be better.
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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.
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00:02:49,834 --> 00:02:51,700
You are here to cook
your hearts out
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00:02:51,700 --> 00:02:55,300
and celebrate
Persea americana.
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00:02:55,300 --> 00:02:58,333
That's the scientific name
for avocado.
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00:02:59,000 --> 00:03:01,767
Every basket
will feature the creamy,
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00:03:01,767 --> 00:03:03,367
dreamy green fruit,
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00:03:03,367 --> 00:03:05,367
and we want you
to highlight it
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00:03:05,367 --> 00:03:07,100
on every plate.
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00:03:07,100 --> 00:03:09,100
Are you ready to show us
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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.
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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.
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00:03:21,266 --> 00:03:22,333
Open them up.
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00:03:23,667 --> 00:03:26,100
Ooh, what the...
100
00:03:26,100 --> 00:03:27,467
Whoa.
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00:03:27,467 --> 00:03:28,900
Oh, my goodness gracious.
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00:03:28,900 --> 00:03:31,567
[Ted] And you're looking
at tropical avocado.
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00:03:31,567 --> 00:03:33,166
I love this kind.
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00:03:33,166 --> 00:03:34,467
What is this?
105
00:03:34,467 --> 00:03:35,467
Some kind of doughnut,
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00:03:35,467 --> 00:03:36,867
which looks amazing.
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00:03:36,867 --> 00:03:39,066
[Ted] You also have
avocado doughnuts.
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00:03:39,066 --> 00:03:40,767
[Karina]
Why would somebody put this
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00:03:40,767 --> 00:03:42,400
in the appetizer basket?
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00:03:42,400 --> 00:03:44,000
[Ted] Grapefruit.
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00:03:44,767 --> 00:03:45,800
Smell great.
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00:03:45,800 --> 00:03:47,867
[Ted] And lump crab.
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00:03:47,867 --> 00:03:49,900
[Karina]
I'm feeling confident.
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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.
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00:03:53,800 --> 00:03:55,000
Ooh.
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00:03:55,900 --> 00:03:57,266
Clock starts now.
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00:03:57,266 --> 00:03:58,266
[upbeat music playing]
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00:03:58,266 --> 00:03:59,567
All right.
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00:03:59,567 --> 00:04:00,900
Come on.
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00:04:04,400 --> 00:04:05,467
[Karina]
Panko breadcrumbs, guys?
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00:04:05,467 --> 00:04:06,600
[Allie] It's in my arm.
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00:04:06,600 --> 00:04:08,166
I can share on my station.
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00:04:08,166 --> 00:04:10,166
[Ted] Alex, Marc,
joining you on the panel
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00:04:10,166 --> 00:04:11,867
is special guest judge,
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00:04:11,867 --> 00:04:13,200
acclaimed modern Mexican chef,
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00:04:13,200 --> 00:04:14,667
Daniela Soto-Innes.
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00:04:14,667 --> 00:04:16,300
-Welcome.
-Gracias.
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00:04:16,300 --> 00:04:17,600
Hola, chicos.
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00:04:17,600 --> 00:04:19,166
[LJ] Right behind, behind.
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00:04:19,166 --> 00:04:21,700
[Ted] There is nothing
like an avocado.
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00:04:21,700 --> 00:04:23,600
It's such a substantial,
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00:04:23,600 --> 00:04:25,667
nourishing, fatty fruit.
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00:04:25,667 --> 00:04:27,900
I also think a lot of people,
they gravitate
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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.
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00:04:43,767 --> 00:04:45,667
[LJ] Karina, pankos
on my station for us.
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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.
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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,
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00:04:53,166 --> 00:04:54,967
maybe a little lighter
on flavor.
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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
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00:04:57,667 --> 00:04:59,667
that I would just cut
and fan on the plate
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00:04:59,667 --> 00:05:01,567
because it's just not
as interesting.
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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
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00:05:12,367 --> 00:05:14,000
because I'm very inspired
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00:05:14,000 --> 00:05:16,867
by fresh flavors,
fresh ingredients.
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00:05:16,867 --> 00:05:19,266
And, Karina,
with your avocado earrings,
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00:05:19,266 --> 00:05:20,767
avocado socks,
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00:05:20,767 --> 00:05:22,500
I imagine you have a plan.
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00:05:22,500 --> 00:05:24,567
I'm gonna be making
an aguachile.
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00:05:24,567 --> 00:05:26,000
[Ted] That's fun.
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00:05:26,000 --> 00:05:27,867
[Karina] The inspiration
behind this dish
is my daughter.
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00:05:27,867 --> 00:05:29,667
She's a year
and eight months,
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00:05:29,667 --> 00:05:31,700
and she's the reason
why I'm here.
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I'm going
to make crab aguachile
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00:05:33,800 --> 00:05:35,200
with tostada on top
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00:05:35,200 --> 00:05:37,567
and a little bit
of avocado doughnut crumble.
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00:05:37,567 --> 00:05:38,900
I was going
to go aguachile too...
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00:05:38,900 --> 00:05:40,266
-Oh, I need to--
-[LJ] but now I'm glad
I didn't.
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00:05:40,266 --> 00:05:41,667
[Karina]
The key to a good aguachile
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00:05:41,667 --> 00:05:43,100
is definitely tons of heat,
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00:05:43,100 --> 00:05:44,667
tons of acid,
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00:05:44,667 --> 00:05:46,266
so I'm grabbing lime,
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00:05:46,266 --> 00:05:49,300
jalapeños, cilantro.
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00:05:51,100 --> 00:05:53,700
All right.
Let's get into this.
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00:05:53,700 --> 00:05:55,500
Looking at this basket
as a whole,
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I'm feeling good.
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00:05:57,000 --> 00:05:59,100
Avocado, grapefruit, crab,
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00:05:59,100 --> 00:06:00,300
those go together.
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00:06:00,900 --> 00:06:02,467
I'm going to make an avocado
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00:06:02,467 --> 00:06:04,000
and lump crab nacho
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00:06:04,000 --> 00:06:05,667
with wonton chips,
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00:06:05,667 --> 00:06:08,300
chipotle crema,
and avocado puree.
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00:06:08,300 --> 00:06:11,667
I'm gonna make a crumb
out of the avocado doughnut
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00:06:11,667 --> 00:06:14,600
just to give
a little bit of texture.
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00:06:14,600 --> 00:06:16,867
Make a little crumb
out of this.
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00:06:16,867 --> 00:06:19,467
I'm using three
of the basket ingredients
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00:06:19,467 --> 00:06:21,567
in my lump crab mixture,
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00:06:21,567 --> 00:06:23,266
some chopped avocado,
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00:06:23,266 --> 00:06:25,266
mayo, jalapeño,
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00:06:25,266 --> 00:06:27,900
grapefruit juice, and dill.
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00:06:27,900 --> 00:06:30,900
I didn't know that
I was going to be a chef.
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00:06:30,900 --> 00:06:33,567
I wanted to be a writer.
But the second I had, like,
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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
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00:06:38,266 --> 00:06:40,100
that help me create
my dream every day,
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00:06:40,100 --> 00:06:41,867
so I just think
it'd be really great
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00:06:41,867 --> 00:06:44,000
to bring back
a trophy for them.
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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,
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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.
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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.