1
00:00:00,867 --> 00:00:01,900
[Ted] Let's do this thing.
2
00:00:01,900 --> 00:00:03,367
We're excited over here.
3
00:00:03,367 --> 00:00:04,800
Whoa!
4
00:00:04,800 --> 00:00:07,100
[woman] Right from the jump,
I already know it's gonna
be tough.
5
00:00:07,100 --> 00:00:08,233
Whoo!
6
00:00:08,233 --> 00:00:09,867
[man 1] I think I've bit off
more than I can chew.
7
00:00:09,867 --> 00:00:11,166
I've never
experienced that before.
8
00:00:11,166 --> 00:00:15,700
You delivered something better
than I find in most
restaurants.
9
00:00:15,700 --> 00:00:18,000
Greasy fried bread.
Greasy, greasy fried bread.
10
00:00:18,000 --> 00:00:19,767
I'm gonna rock out
with my wok out.
11
00:00:19,767 --> 00:00:21,700
That sounds delightful!
12
00:00:21,700 --> 00:00:23,400
I just thought of
something genius!
13
00:00:24,166 --> 00:00:25,767
[man 2] The beast
doesn't stop.
14
00:00:25,767 --> 00:00:27,000
He's not getting it
15
00:00:27,000 --> 00:00:28,800
-on the plate.
-[Marc] He's not paying
any attention to it.
16
00:00:35,767 --> 00:00:38,266
I think people look at me
they're like, "Oh, she's like,
17
00:00:38,266 --> 00:00:39,667
this cute, bubbly girl."
18
00:00:39,667 --> 00:00:44,400
But in reality,
I could throw down in
the kitchen like hardcore.
19
00:00:45,667 --> 00:00:47,767
I am the chef owner
of Mango Tao
20
00:00:47,767 --> 00:00:49,567
in Boston, Massachusetts.
21
00:00:49,567 --> 00:00:52,300
My style of cooking
is Southeast Asian,
22
00:00:52,300 --> 00:00:55,066
specifically
Filipino-American.
23
00:00:55,066 --> 00:00:57,800
It's just like in your face
type of flavors.
24
00:00:59,367 --> 00:01:00,767
[laughing]
25
00:01:00,767 --> 00:01:02,066
This is my time to shine.
26
00:01:02,066 --> 00:01:03,800
Let's go!
27
00:01:07,467 --> 00:01:10,166
I'm here to prove
age is nothing but a number
when it comes to cooking.
28
00:01:10,166 --> 00:01:11,867
I'm currently 22 years old.
29
00:01:11,867 --> 00:01:14,567
I got my first executive chef
position when I was only 18.
30
00:01:14,567 --> 00:01:16,867
I'm the chef and owner
of Rated Test Kitchen.
31
00:01:16,867 --> 00:01:19,100
I'm known around St. Louis
for being an innovative chef
32
00:01:19,100 --> 00:01:21,800
for my flavors,
my fusion, and my creativity.
33
00:01:23,767 --> 00:01:26,100
All right,
this is gonna reduce.
Let's go over to the blender.
34
00:01:26,100 --> 00:01:28,266
I may be young,
but I'm not one to mess with.
35
00:01:28,266 --> 00:01:30,066
I came here to win.
36
00:01:34,367 --> 00:01:38,000
[John] I'm the owner of
The Beastro catering company
in Clifton, New Jersey.
37
00:01:38,000 --> 00:01:41,000
My style of cooking is
unpretentious style
street food.
38
00:01:42,166 --> 00:01:43,767
I've got a beast-sized family.
39
00:01:43,767 --> 00:01:45,867
They exactly motivate me
every single day,
40
00:01:45,867 --> 00:01:48,500
from the second I wake up
to the second I go to sleep.
41
00:01:50,500 --> 00:01:52,500
Every bit of this is for them.
42
00:01:52,500 --> 00:01:54,667
I'm the chef to beat 'cause
there's no holds barred
with me.
43
00:01:54,667 --> 00:01:56,500
The beast doesn't stop.
44
00:02:03,000 --> 00:02:05,100
[woman] I got into cooking
from my grandmothers.
45
00:02:05,100 --> 00:02:08,567
They live in East Texas,
between Dallas and
the Louisiana border.
46
00:02:08,567 --> 00:02:12,900
My food is Texas steakhouse
meets NOLA.
47
00:02:12,900 --> 00:02:15,567
Rustic, straightforward,
and pretty bold.
48
00:02:15,567 --> 00:02:18,667
I've been in a prep kitchen
since I was 16 years old.
49
00:02:18,667 --> 00:02:20,767
Pressure is
one of my best friends.
50
00:02:20,767 --> 00:02:22,600
I was an EMT and firefighter.
51
00:02:22,600 --> 00:02:25,700
Which I think has
helped prepare me for
the pressure that is to come.
52
00:02:30,500 --> 00:02:32,667
-[both] Hey, chefs.
-[chuckles]
53
00:02:32,667 --> 00:02:35,166
[Jordan] Seeing the judges
for the first time,
it's intimidating.
54
00:02:35,166 --> 00:02:37,667
I'm one of those people
that's like, "Wow, what'd you
get yourself into?"
55
00:02:37,667 --> 00:02:40,300
It's just, "Oh, God.
Here we go."
56
00:02:41,066 --> 00:02:42,000
Hello, chefs.
57
00:02:42,000 --> 00:02:43,400
-Hi!
-Good morning, Ted.
58
00:02:43,400 --> 00:02:46,300
You look like you're here
to cook some incredible food.
Am I right?
59
00:02:46,300 --> 00:02:47,867
-Absolutely correct.
-So stoked.
60
00:02:47,867 --> 00:02:49,500
-Taking it home.
-There are three rounds.
61
00:02:49,500 --> 00:02:52,500
Mandatory mystery ingredients
for each course.
62
00:02:52,500 --> 00:02:54,400
If your dish doesn't cut it,
63
00:02:54,400 --> 00:02:56,300
you will be chopped.
64
00:02:56,300 --> 00:02:57,567
-Won't be happening for me.
-Mmm-mmm.
65
00:02:57,567 --> 00:03:00,834
Well, let's see if you like
what's in these.
66
00:03:03,567 --> 00:03:05,800
Open up your
appetizer baskets.
67
00:03:06,900 --> 00:03:08,100
[laughs]
68
00:03:08,100 --> 00:03:09,200
Oh, man.
69
00:03:09,200 --> 00:03:13,066
And you'll be working with
jalapeno popper egg rolls.
70
00:03:13,066 --> 00:03:14,133
All right.
71
00:03:15,567 --> 00:03:17,066
[Ted] Cone cabbage.
72
00:03:17,066 --> 00:03:19,133
That is the pointiest cabbage
I've ever seen.
73
00:03:19,767 --> 00:03:21,667
[Ted] Canned spiced ham.
74
00:03:21,667 --> 00:03:23,300
Every Filipino's dream.
75
00:03:24,567 --> 00:03:26,100
[Ted] And cava.
76
00:03:26,100 --> 00:03:28,767
I wanna drink some right now.
[laughs]
77
00:03:28,767 --> 00:03:30,400
That ain't too bad. [exclaims]
78
00:03:30,400 --> 00:03:32,200
All right,
let's make an appetizer.
79
00:03:32,200 --> 00:03:35,734
Twenty minutes to leave
that all-important
first impression.
80
00:03:37,000 --> 00:03:38,100
Clock starts now.
81
00:03:38,100 --> 00:03:40,500
-Let's go, chefs! All right.
-All right! [indistinct]
82
00:03:44,600 --> 00:03:47,400
Tiffani and Marc,
you are joined by
a Chopped champion,
83
00:03:47,400 --> 00:03:48,700
Chef Joe Sasto.
84
00:03:48,700 --> 00:03:49,734
-Welcome, Joe.
-Hey, everybody.
85
00:03:49,734 --> 00:03:51,834
-[Tiffani] Joe's here!
-The pleasure is all mine.
86
00:03:54,100 --> 00:03:56,000
[Tiffani] I think
this is a great basket.
87
00:03:56,000 --> 00:03:57,967
I think everything's
pretty straight up.
88
00:03:57,967 --> 00:04:00,667
Cone cabbage, cava,
canned spiced ham.
89
00:04:00,667 --> 00:04:03,000
It's the jalapeno popper
egg roll.
90
00:04:03,000 --> 00:04:04,400
It's gonna be a little tricky.
91
00:04:04,400 --> 00:04:05,867
[Joe] They're already
something pre-made,
92
00:04:05,867 --> 00:04:07,667
so they're gonna be
very hard to manipulate.
93
00:04:07,667 --> 00:04:09,567
-Okay.
-You have not a lot
of cream cheese,
94
00:04:09,567 --> 00:04:13,266
not a lot of jalapeno,
and something already
pre-fried.
95
00:04:13,266 --> 00:04:15,967
And then canned spiced ham,
very popular in Hawaii,
I think.
96
00:04:15,967 --> 00:04:19,700
When it is fried,
when it is glazed,
pretty spectacular.
97
00:04:21,567 --> 00:04:26,000
Canned spiced ham is
very much a Filipino staple.
98
00:04:26,000 --> 00:04:28,000
I think I'm gonna make
a hash out of it.
99
00:04:28,000 --> 00:04:29,467
Who doesn't like potatoes?
100
00:04:29,467 --> 00:04:32,467
Ashley, you've got
a lot of veggies going there.
What are you making us?
101
00:04:32,467 --> 00:04:34,667
-I'm doing a hash.
-A hash.
102
00:04:34,667 --> 00:04:35,600
Nice.
103
00:04:35,600 --> 00:04:38,500
I'm Filipino, so this is
pretty up my alley.
104
00:04:39,166 --> 00:04:41,200
Filipino food is so special.
105
00:04:41,200 --> 00:04:44,467
It's a really great
representation of our people.
106
00:04:44,467 --> 00:04:46,767
We're really warm, welcoming.
107
00:04:46,767 --> 00:04:50,400
By competing,
I want to spread our culture.
108
00:04:53,467 --> 00:04:55,967
With the cone cabbage,
just another kind of cabbage.
109
00:04:55,967 --> 00:04:57,967
The textures
are different sometimes.
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00:04:57,967 --> 00:04:59,367
[Tiffani]
It's a little softer.
111
00:04:59,367 --> 00:05:01,667
I particularly love
cone cabbage because
112
00:05:01,667 --> 00:05:03,667
-it has less of a stem,
less of a core.
-[Tiffani] Mmm-hmm.
113
00:05:03,667 --> 00:05:06,800
-[Joe] It's more delicate,
so it'll cook really quickly.
-[Tiffani] Softer. Quicker.
114
00:05:08,300 --> 00:05:09,900
Feeling pretty confident
with this basket.
115
00:05:09,900 --> 00:05:11,266
I'm starting to
think to myself,
116
00:05:11,266 --> 00:05:13,567
"What goes better than
a spiced ham than
pineapple?"
117
00:05:13,567 --> 00:05:15,567
-[Joe] Chef John.
-How we doing?
118
00:05:15,567 --> 00:05:16,800
What's your plan?
119
00:05:16,800 --> 00:05:19,800
[John] I've got
a Hawaiian-style crostini
that's coming up.
120
00:05:19,800 --> 00:05:23,467
-Canned spiced ham's
best friend is pineapple.
-[Marc] Oh.
121
00:05:23,467 --> 00:05:25,700
We're about to have
our worlds rocked, my friends.
122
00:05:25,700 --> 00:05:29,500
[John] I wanted to take
the jalapeno off from
the jalapeno popper.
123
00:05:29,500 --> 00:05:32,467
I put the jalapeno inside
the spiced ham mixture
124
00:05:32,467 --> 00:05:34,867
to get a little bit
more heat inside of it.
125
00:05:34,867 --> 00:05:36,867
Then I grabbed
the ricotta cheese
126
00:05:36,867 --> 00:05:38,800
to make a little bit
more of a sauce out of it.
127
00:05:40,500 --> 00:05:42,266
-Heyo.
-Whoo!
128
00:05:42,266 --> 00:05:43,567
Popping bottles already today.
129
00:05:43,567 --> 00:05:45,767
[Joe] We're also getting
treated today to some cava,
130
00:05:45,767 --> 00:05:47,567
sparkling wine from Spain.
131
00:05:47,567 --> 00:05:49,567
It's a little sweet,
it's a little sparkling.
132
00:05:49,567 --> 00:05:52,900
I think it lends itself
perfectly to the rest of
the ingredients in the basket.
133
00:05:52,900 --> 00:05:54,467
Whether you're cooking it down
in your cabbage,
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00:05:54,467 --> 00:05:55,867
-you're making
a glaze with it.
-[Tiffani] Mmm-hmm.
135
00:05:55,867 --> 00:05:57,800
Chef Jordan,
what do you got going?
136
00:05:57,800 --> 00:05:59,367
We're going in
a Asian direction.
137
00:05:59,367 --> 00:06:01,100
Just kind of
spoke to me that way
138
00:06:01,100 --> 00:06:05,000
with the canned spiced ham
and the cabbage over here,
so...
139
00:06:05,000 --> 00:06:07,000
[Joe] All right, all right.
140
00:06:07,000 --> 00:06:09,467
[Jordan] I'm making
a spiced wonton crisp
141
00:06:09,467 --> 00:06:12,066
stuffed with spiced canned ham
and jalapeno,
142
00:06:12,066 --> 00:06:16,033
topped with a cabbage slaw
and a cava-soy drizzle.
143
00:06:17,300 --> 00:06:19,767
Are you filling those
wonton skins with something?
144
00:06:19,767 --> 00:06:21,600
Yeah, try to season 'em up,
crisp 'em back up again,
145
00:06:21,600 --> 00:06:24,867
and then see if I can
turn it into something
that's not a jalapeno popper.
146
00:06:24,867 --> 00:06:27,667
-[Marc] Okay.
-[Tiffani] I'm very excited
to see this wonton wrapper
147
00:06:27,667 --> 00:06:29,467
-repurposed and becoming
something else.
-[Marc] Yeah.
148
00:06:29,467 --> 00:06:31,467
Might be a really good move.
149
00:06:31,467 --> 00:06:34,667
The canned ham itself
is going to be incredibly
salty,
150
00:06:34,667 --> 00:06:36,100
so I don't season it.
And I don't wanna add
151
00:06:36,100 --> 00:06:37,867
anything to it
other than the jalapenos.
152
00:06:37,867 --> 00:06:39,634
Try to bring a little bit
of heat to this dish.
153
00:06:42,700 --> 00:06:45,800
Chef Juwan,
what's popping over there?
154
00:06:45,800 --> 00:06:46,934
You got some poppers working?
155
00:06:46,934 --> 00:06:49,266
-We have some poppers.
-What are you making
with them?
156
00:06:49,266 --> 00:06:51,767
I am going to use the shell
and make a tostada.
157
00:06:51,767 --> 00:06:55,266
Tostada. That sounds like
it pairs with the jalapeno
nicely.
158
00:06:55,266 --> 00:06:56,433
It does. It does.
159
00:06:56,433 --> 00:06:58,300
And I'm gonna make a slaw,
make a Champagne vinaigrette,
160
00:06:58,300 --> 00:06:59,567
put that on top,
I think it'll be killer.
161
00:06:59,567 --> 00:07:02,233
-Sounds great.
We're excited over here.
-You better hurry up.
162
00:07:03,300 --> 00:07:04,967
[Juwan] I'm gonna deep fry
this egg roll shell.
163
00:07:04,967 --> 00:07:06,400
And I know that this will
give me the crispy texture
164
00:07:06,400 --> 00:07:08,600
that I need for the base
of this tostada.
165
00:07:08,600 --> 00:07:11,000
I'm taking the canned spiced
ham and sauteing it
166
00:07:11,000 --> 00:07:12,967
to get a little bit of color
and caramelization on there.
167
00:07:12,967 --> 00:07:16,100
And then I throw in
some spices that I know are
traditional Mexican flavors.
168
00:07:16,100 --> 00:07:18,834
Ancho chili powder will add
a little bit of smoky depth.
169
00:07:19,567 --> 00:07:20,900
I'm not just competing for me.
170
00:07:20,900 --> 00:07:22,767
I'm competing for children
that look like me
171
00:07:22,767 --> 00:07:24,266
from the neighborhood
that I grew up in.
172
00:07:24,266 --> 00:07:26,367
Coming down, chefs.
Coming down, right behind,
right behind.
173
00:07:26,367 --> 00:07:29,367
I grew up in
a underprivileged neighborhood
in St. Louis, Missouri.
174
00:07:29,367 --> 00:07:31,567
Most people don't even make it
past the age of 18
175
00:07:31,567 --> 00:07:33,967
when you're a Black male
in the community that
I was raised in.
176
00:07:33,967 --> 00:07:37,500
And I've done that,
and I wanna inspire
other young adults.
177
00:07:37,500 --> 00:07:39,200
Chefs, coming down,
coming down.
178
00:07:40,467 --> 00:07:42,233
Chefs, 10 minutes left.
179
00:07:43,100 --> 00:07:46,000
[Ashley] There's jalapeno
in the poppers,
180
00:07:46,000 --> 00:07:48,233
so I decided to do
a jalapeno jelly.
181
00:07:48,867 --> 00:07:51,166
I add rice wine vinegar
and honey.
182
00:07:51,166 --> 00:07:54,000
The cava will
add a nice little pop,
nice little acidity.
183
00:07:54,000 --> 00:07:58,667
And then I'm adding
red bell pepper just for
contrast and color.
184
00:07:58,667 --> 00:08:01,467
Ashley's got
half the vegetables
from the pantry.
185
00:08:01,467 --> 00:08:03,467
They have to be very smart
about the ingredients
186
00:08:03,467 --> 00:08:05,066
that they pull
from the pantry.
187
00:08:05,066 --> 00:08:06,467
And if they pull
too many things,
188
00:08:06,467 --> 00:08:08,767
they're gonna lose
those basket ingredients.
189
00:08:08,767 --> 00:08:11,266
[John] I make slaw
with the cabbage, arugula.
190
00:08:11,266 --> 00:08:14,767
In the cava champagne,
a little bit of garlic, chili,
and oil to add
191
00:08:14,767 --> 00:08:17,867
the nice light, creamy texture
with a touch of spice
right on top.
192
00:08:17,867 --> 00:08:21,300
Adds a fresh bite
to the entire spiced ham dish.
193
00:08:23,600 --> 00:08:26,367
[Jordan] I have the cava
on the stove in a saucepan.
194
00:08:26,367 --> 00:08:30,166
And to that I add mirin
for a little bit of sweetness
and soy sauce for salinity.
195
00:08:30,166 --> 00:08:32,934
I added Dijon mustard into it
to bring that vinegar.
196
00:08:34,000 --> 00:08:36,700
The same spices that
are on the wonton crisp,
197
00:08:36,700 --> 00:08:40,400
I use to season
the cabbage slaw as well.
198
00:08:40,400 --> 00:08:43,000
I figured out this is kind of
what I wanted to do
199
00:08:43,000 --> 00:08:44,467
somewhere around
the end of high school.
200
00:08:44,467 --> 00:08:46,066
However, I was told no
201
00:08:46,066 --> 00:08:47,700
when it came time for
culinary school.
202
00:08:47,700 --> 00:08:49,367
It's incredibly expensive.
203
00:08:49,367 --> 00:08:52,400
So I went to school for
EMS and firefighting.
204
00:08:52,400 --> 00:08:55,367
Did that for a couple of years
before I found a chef
205
00:08:55,367 --> 00:08:57,367
that would take me on
and teach me how to
work on the line.
206
00:08:57,367 --> 00:09:01,233
I'd like to win that 10 grand
to help further my education
and my career.
207
00:09:02,800 --> 00:09:05,200
So the cone cabbage,
I decide to slice it
super thin
208
00:09:05,200 --> 00:09:06,767
because I now
wanna add a slaw.
209
00:09:06,767 --> 00:09:09,500
I add the radicchio,
because I now want a little
pop of color in the slaw.
210
00:09:09,500 --> 00:09:10,634
I got a slight cut on my hand.
211
00:09:10,634 --> 00:09:12,567
-I look down,
and I start bleeding.
-[woman] Stop.
212
00:09:12,567 --> 00:09:13,900
It's just right here.
213
00:09:14,600 --> 00:09:17,600
Juwan cuts himself,
and I'm like, "whoa."
214
00:09:17,600 --> 00:09:21,000
-Yeah.
-[Ashley] That's gonna totally
cut into his cooking time.
215
00:09:21,000 --> 00:09:22,700
I have so many
components going on,
216
00:09:22,700 --> 00:09:25,000
and this is literally
the worst time for me
to cut myself.
217
00:09:25,000 --> 00:09:26,200
[Tiffani] Juwan has
cut himself.
218
00:09:26,200 --> 00:09:28,500
This is not the time
in the round you wanna
cut yourself.
219
00:09:28,500 --> 00:09:30,233
Well, about five minutes left.
220
00:09:31,266 --> 00:09:32,967
[Juwan] I see
people start plating.
221
00:09:32,967 --> 00:09:34,634
I don't know
if I'm gonna finish.
222
00:09:41,567 --> 00:09:44,500
I'm fighting for so much,
and I can't let this little
cut deter me.
223
00:09:44,500 --> 00:09:45,867
Okay, am I good?
Okay, thank you.
224
00:09:45,867 --> 00:09:47,467
Luckily, it was
just a grazing.
225
00:09:47,467 --> 00:09:51,000
I get back to my slaw,
and I'm trying to make up
for lost time at this point.
226
00:09:51,000 --> 00:09:53,166
I know that I need
the vinaigrette to be light.
227
00:09:53,166 --> 00:09:55,700
So I decided to do the cava
with a little bit olive oil,
228
00:09:55,700 --> 00:09:58,700
a squeeze of lemon juice,
a pinch of salt and some
orange juice.
229
00:10:00,367 --> 00:10:02,266
Right behind you, please.
230
00:10:02,266 --> 00:10:04,400
So next,
I wanted to add some color,
231
00:10:04,400 --> 00:10:06,300
some elements of freshness,
232
00:10:06,300 --> 00:10:10,667
and bring a little bit of
lightness to the heavy hash.
233
00:10:10,667 --> 00:10:13,567
So, I grabbed
radicchio and frisee.
234
00:10:13,567 --> 00:10:17,467
And I quickly tossed it
in olive oil and salt
and pepper.
235
00:10:17,467 --> 00:10:19,767
I grabbed the bread
for the crostini.
236
00:10:19,767 --> 00:10:22,100
Get that little,
browned up a little bit.
237
00:10:22,100 --> 00:10:23,200
Give it a nice crunch.
238
00:10:24,266 --> 00:10:26,266
Chefs, two minutes,
two minutes!
239
00:10:26,266 --> 00:10:28,467
All four ingredients
on the plate.
240
00:10:28,467 --> 00:10:32,467
So, I turn around to give
the spiced ham a flip.
241
00:10:32,467 --> 00:10:34,000
Oh.
242
00:10:34,000 --> 00:10:36,800
And I realize that it has gone
a little further than I would
like it to.
243
00:10:36,800 --> 00:10:38,066
All right, let's get it.
244
00:10:38,066 --> 00:10:42,200
The little bit of char
may save me from
it being too mushy.
245
00:10:42,200 --> 00:10:43,900
We'll see.
246
00:10:44,967 --> 00:10:48,567
John has one toast,
but it's still in the pan.
I hope it doesn't burn.
247
00:10:48,567 --> 00:10:50,467
-And he's not
getting it on the plate.
-[Marc] He's not paying
248
00:10:50,467 --> 00:10:51,667
any attention to it.
249
00:10:51,667 --> 00:10:53,667
Let's go!
Everything on the plate,
all four ingredients.
250
00:10:53,667 --> 00:10:56,166
Chef Jordan is re-stuffing
those spring rolls.
251
00:10:56,166 --> 00:10:57,400
I love it. Here we go.
252
00:10:57,400 --> 00:10:59,500
-Ooh.
-Here we go. Here we go.
253
00:10:59,500 --> 00:11:01,166
-Here we go.
-[Marc] He's still got
his toast in the pan.
254
00:11:01,166 --> 00:11:05,100
-Like, he's gotta
finish it later.
-In that smoking pan!
255
00:11:05,100 --> 00:11:07,200
Whoo! Come on, guys.
256
00:11:07,200 --> 00:11:08,734
Final touches.
257
00:11:09,667 --> 00:11:12,300
[Ted] That clock means
business, chefs.
258
00:11:12,300 --> 00:11:16,166
Ten, nine, eight, seven,
259
00:11:16,166 --> 00:11:19,100
six, five, four,
260
00:11:19,100 --> 00:11:21,967
three, two, one.
261
00:11:21,967 --> 00:11:24,100
-Time's up. Step back.
-[Joe] Boom.
262
00:11:24,100 --> 00:11:26,367
-Bam.
-Oh, a little agave
drizzle in the end.
263
00:11:26,367 --> 00:11:28,900
-[Joe] Who did that?
-[Tiffani] John. Chilling.
264
00:11:28,900 --> 00:11:30,300
[Jordan] Whoo!
265
00:11:30,300 --> 00:11:31,567
Beautiful job, guys.
Beautiful job.
266
00:11:31,567 --> 00:11:32,867
I've never
experienced that before.
267
00:11:32,867 --> 00:11:34,200
All three of the chefs
are phenomenal.
268
00:11:34,200 --> 00:11:35,667
I think we all
have a chance at this.
269
00:11:35,667 --> 00:11:38,166
My neighbor, Chef Jordan,
she's a killer chef.
270
00:11:38,166 --> 00:11:40,367
Definitely think that she put
something killer on her plate.
271
00:11:40,367 --> 00:11:43,867
The intensity in this kitchen
is something else.
272
00:11:43,867 --> 00:11:45,100
Twenty minutes goes real fast,
273
00:11:45,100 --> 00:11:48,100
but I'm super, super forward
with everything in the basket.
274
00:11:48,100 --> 00:11:50,100
I didn't hide it,
other pantry ingredients.
275
00:11:50,100 --> 00:11:54,233
And so there is chance
that I will live to see
the next round.
276
00:12:01,400 --> 00:12:04,266
Chefs, you have arrived
at the chopping block.
277
00:12:04,266 --> 00:12:08,867
We got things started with
a basket of jalapeno popper
egg rolls,
278
00:12:08,867 --> 00:12:14,467
cone cabbage,
canned spiced ham, and cava.
279
00:12:14,467 --> 00:12:15,900
Let's start with you,
Chef Ashley.
280
00:12:15,900 --> 00:12:19,066
So, I made a spiced ham hash
281
00:12:19,066 --> 00:12:21,367
with a radicchio
and frisee salad,
282
00:12:21,367 --> 00:12:25,066
a jalapeno popper jelly,
and a little bit of crema.
283
00:12:25,066 --> 00:12:27,467
I'm Filipino-American,
first generation.
284
00:12:27,467 --> 00:12:31,166
So, we always have canned
spiced ham in our pantry.
285
00:12:31,166 --> 00:12:34,700
I would make this
for breakfast for my
brothers and sisters.
286
00:12:34,700 --> 00:12:37,867
Chef Ashley, in this dish,
I feel like is you.
287
00:12:37,867 --> 00:12:40,066
It's bright,
it has tons of personality.
288
00:12:40,066 --> 00:12:41,767
Yeah, I like this hash.
289
00:12:41,767 --> 00:12:43,667
-The seasoning is great.
-Thank you.
290
00:12:43,667 --> 00:12:46,567
-And where's the cava?
-In the jalapeno jelly.
291
00:12:46,567 --> 00:12:49,800
I think that was very creative
and might be my favorite part
of the whole dish,
292
00:12:49,800 --> 00:12:52,266
because it really provides
this wonderful sweetness.
293
00:12:52,266 --> 00:12:54,567
You balance it out
with the rice wine vinegar,
294
00:12:54,567 --> 00:12:56,667
giving it a nice pop of acid.
295
00:12:56,667 --> 00:12:58,967
-Yeah.
-And then you've
fried the wonton skins
296
00:12:58,967 --> 00:13:01,166
and put 'em
on top for some texture,
which is a good idea.
297
00:13:01,166 --> 00:13:04,500
But I do feel like the cabbage
is a little underrepresented
here.
298
00:13:04,500 --> 00:13:07,100
The cabbage is, um,
sauteed with the hash.
299
00:13:07,100 --> 00:13:08,634
It probably melted.
300
00:13:09,600 --> 00:13:11,100
What would you do
with $10,000?
301
00:13:11,100 --> 00:13:14,100
I would put it towards
my business, Mango Tao.
302
00:13:14,100 --> 00:13:16,667
In Boston, there's not really
a lot of Filipino presence.
303
00:13:16,667 --> 00:13:19,166
So, I want to put our culture
more out there
304
00:13:19,166 --> 00:13:20,900
and be more recognized.
305
00:13:20,900 --> 00:13:22,467
-Very cool.
-Yeah.
306
00:13:22,467 --> 00:13:23,900
Next up, Chef John.
307
00:13:23,900 --> 00:13:26,900
Today I have for you
a Hawaiian-style crostini.
308
00:13:30,800 --> 00:13:34,667
Chef, I think this is
a very creative take
on the basket ingredients.
309
00:13:34,667 --> 00:13:36,166
Toasting the bread lightly
in butter
310
00:13:36,166 --> 00:13:38,700
was a really nice addition,
a smart use of the pantry.
311
00:13:38,700 --> 00:13:39,667
[Marc] We were really worried.
312
00:13:39,667 --> 00:13:41,867
We didn't know if it was
gonna go into flames.
313
00:13:41,867 --> 00:13:43,467
But it's great, yeah.
314
00:13:43,467 --> 00:13:45,100
And you let this
cabbage shine,
315
00:13:45,100 --> 00:13:47,166
working in that cava
in your vinaigrette.
316
00:13:47,166 --> 00:13:49,500
You get that nice bit of acid,
that nice little pop.
317
00:13:49,500 --> 00:13:51,667
You paired the canned spiced
ham with the pineapple,
318
00:13:51,667 --> 00:13:53,266
I think was
very smart cooking.
319
00:13:53,266 --> 00:13:54,900
They go together
intrinsically.
320
00:13:54,900 --> 00:13:57,867
I do wish, however,
there was like a little
more caramelization.
321
00:13:57,867 --> 00:13:59,567
I do agree with Joe.
I think, you know,
322
00:13:59,567 --> 00:14:01,300
you really needed to get
some texture here.
323
00:14:01,300 --> 00:14:03,567
-This ham, it's all mushy.
-Okay.
324
00:14:03,567 --> 00:14:05,266
What's the cream in here?
What did you put in there?
325
00:14:05,266 --> 00:14:07,000
So, there's the cream cheese
from the filling,
326
00:14:07,000 --> 00:14:08,400
from the jalapeno popper.
327
00:14:08,400 --> 00:14:10,667
I think, you know,
pulling the jalapeno
328
00:14:10,667 --> 00:14:12,700
out of the jalapeno popper
egg rolls,
329
00:14:12,700 --> 00:14:15,767
-really smart.
Let that heat shine.
-Thank you.
330
00:14:15,767 --> 00:14:17,667
So, what would you do
with the $10,000?
331
00:14:17,667 --> 00:14:20,266
$10,000 going to
my wedding next year.
332
00:14:20,266 --> 00:14:21,867
-[Tiffani] Congratulation.
-Thank you, chef.
333
00:14:21,867 --> 00:14:24,367
My lady and I have been
together about six years now.
334
00:14:24,367 --> 00:14:28,000
It's a blended family.
My two girls, her two boys...
335
00:14:28,000 --> 00:14:29,567
-Hmm.
-...coming together.
336
00:14:29,567 --> 00:14:31,867
You know, we're a big,
geeky, comicy,
337
00:14:31,867 --> 00:14:33,967
-theatrical food family.
-[scattered laughter]
338
00:14:33,967 --> 00:14:35,567
Awesome.
339
00:14:35,567 --> 00:14:37,100
Chef Jordan,
what have you made?
340
00:14:37,100 --> 00:14:39,100
A spiced wonton crisp
341
00:14:39,100 --> 00:14:43,000
stuffed with
the pan fried jalapeno
and canned spiced ham
342
00:14:43,000 --> 00:14:45,467
with a cabbage slaw on top
343
00:14:45,467 --> 00:14:48,033
and a cava-soy drizzle
to cover the whole thing.
344
00:14:51,100 --> 00:14:54,767
It's a risk to take these
wrappers of the jalapeno
popper egg rolls
345
00:14:54,767 --> 00:14:56,567
and crisp them up again.
346
00:14:56,567 --> 00:14:58,000
I think it's great.
347
00:14:58,000 --> 00:14:59,867
Using the cabbage on top
as the slaw,
348
00:14:59,867 --> 00:15:02,266
it works and the flavors
are really good.
349
00:15:02,266 --> 00:15:04,467
The cava in the glaze,
I think is really,
really smart.
350
00:15:04,467 --> 00:15:06,266
And the canned spiced ham,
351
00:15:06,266 --> 00:15:07,800
we have really great
caramelization on this.
352
00:15:07,800 --> 00:15:10,967
Yes, but mine is so crispy
that a lot of these are burnt.
353
00:15:10,967 --> 00:15:13,367
Yes, absolutely.
They did get away from me
for a little bit.
354
00:15:13,367 --> 00:15:15,567
I think some pieces
may have gone a little far,
355
00:15:15,567 --> 00:15:19,367
but I'd rather it be
more caramelized than
soft and mushy.
356
00:15:19,367 --> 00:15:21,567
-Heard.
-I think, however,
it's missing something.
357
00:15:21,567 --> 00:15:24,400
This is one of those cases
where you needed something
else from the pantry.
358
00:15:24,400 --> 00:15:26,400
Whether it be mustard
to add some creaminess,
359
00:15:26,400 --> 00:15:28,567
or cheese to add
some gooeyness.
360
00:15:28,567 --> 00:15:30,000
Heard, chef.
361
00:15:30,600 --> 00:15:32,600
Chef Juwan,
tell us what you made.
362
00:15:32,600 --> 00:15:34,467
I have prepared for you
a tostada
363
00:15:34,467 --> 00:15:36,000
with a cone cabbage slaw
364
00:15:36,000 --> 00:15:37,834
and a cava vinaigrette.
365
00:15:41,367 --> 00:15:44,266
The shell, for me,
unfortunately, did not work.
366
00:15:44,266 --> 00:15:47,567
-Okay.
-I mean, you can't cut it.
It's really, really toothsome.
367
00:15:47,567 --> 00:15:50,500
-Yeah.
-But I think you cooked
the spiced ham the best.
368
00:15:50,500 --> 00:15:52,266
-Thank you.
-[Marc] I mean,
I've got crispiness.
369
00:15:52,266 --> 00:15:53,600
I like that you've got
some spice.
370
00:15:53,600 --> 00:15:57,000
-You put some raw jalapeno
in here as well, right?
-I did, yeah.
371
00:15:57,000 --> 00:15:58,367
So, that was a great balance.
372
00:15:58,367 --> 00:16:01,266
Mirroring that ingredient
that was in the jalapeno
popper egg roll,
373
00:16:01,266 --> 00:16:02,600
very, very smart.
374
00:16:02,600 --> 00:16:04,467
Visually, it's really pretty
to have that,
375
00:16:04,467 --> 00:16:07,400
you know,
the jalapeno popper
egg roll opened up.
376
00:16:07,400 --> 00:16:10,367
And, you know,
kind of re-stuff it in this
way that it becomes crostini.
377
00:16:10,367 --> 00:16:12,600
I think your use of the cava
was really nice...
378
00:16:12,600 --> 00:16:14,467
-Thank you.
-...in your vinaigrette,
added the sweetness,
379
00:16:14,467 --> 00:16:17,467
it added that bitterness.
It kind of tied everything
together in that.
380
00:16:17,467 --> 00:16:20,200
Where I think maybe you
misstepped is that cabbage.
381
00:16:20,200 --> 00:16:21,667
Cone cabbage is beautiful,
382
00:16:21,667 --> 00:16:23,867
-and you went shopping
for radicchio and frisee.
-Yeah.
383
00:16:23,867 --> 00:16:26,300
-Don't match a hearty green
with a hearty green...
-Heard.
384
00:16:26,300 --> 00:16:27,867
...when one of 'em
is the basket ingredient,
385
00:16:27,867 --> 00:16:28,967
cause then it
totally gets lost.
386
00:16:28,967 --> 00:16:31,567
Definitely. Definitely.
Thank you, I appreciate that.
387
00:16:31,567 --> 00:16:33,300
Chef Juwan, thank you.
388
00:16:33,300 --> 00:16:35,600
First round down.
Thank you, chefs.
389
00:16:36,800 --> 00:16:38,467
[Jordan] The judges said
I was missing something,
390
00:16:38,467 --> 00:16:41,300
uh, creamy, cheesy, gooey,
something to fill that
egg roll.
391
00:16:41,300 --> 00:16:44,266
So, I'm a little worried.
Everybody has some flaws
in their dish,
392
00:16:44,266 --> 00:16:47,467
but hopefully
mine weren't fatal.
393
00:16:47,467 --> 00:16:50,300
[Juwan] I think what's making
me the most nervous from
the judges' feedback
394
00:16:50,300 --> 00:16:53,467
is definitely the preparation
for the outer shell
of the egg roll.
395
00:16:53,467 --> 00:16:56,300
So, I should have peeled 'em
back and kind of made it
a flatter layer.
396
00:17:05,100 --> 00:17:08,100
The entree round is next
for three chefs.
397
00:17:08,100 --> 00:17:11,900
So, whose dish
is on the chopping block?
398
00:17:19,467 --> 00:17:22,867
Chef Jordan,
you've been chopped. Judges?
399
00:17:22,867 --> 00:17:26,567
Chef Jordan, we really loved
your creative approach
400
00:17:26,567 --> 00:17:29,166
to that jalapeno popper
egg roll,
401
00:17:29,166 --> 00:17:32,000
and using it and transforming
that wrapper as a shell.
402
00:17:32,000 --> 00:17:34,700
However, you burned
your canned spiced ham,
403
00:17:34,700 --> 00:17:37,600
and that cava-soy glaze
was just unbalanced.
404
00:17:37,600 --> 00:17:40,200
And so, we had to chop you.
405
00:17:40,200 --> 00:17:43,200
Understood. Thank you, chefs.
406
00:17:43,200 --> 00:17:44,667
Yeah, I agree
with the judges' decision.
407
00:17:44,667 --> 00:17:46,600
It wasn't my day,
but there's a lot of chefs
408
00:17:46,600 --> 00:17:48,266
that would never put
themselves in this position.
409
00:17:48,266 --> 00:17:50,767
And what I was able to
prove about myself is
410
00:17:50,767 --> 00:17:52,700
that I'm just not scared
to get up here and do it.
411
00:17:54,567 --> 00:17:56,567
All right, you live to cook
another round.
412
00:17:56,567 --> 00:17:58,700
Just make sure you highlight
those basket ingredients,
all right?
413
00:17:58,700 --> 00:18:00,200
-Thank you.
-Yes.
414
00:18:02,400 --> 00:18:05,367
Chef Juwan, Chef Ashley,
Chef John,
415
00:18:05,367 --> 00:18:07,834
let's see what this basket
has in store.
416
00:18:10,667 --> 00:18:12,033
And open 'em up!
417
00:18:12,967 --> 00:18:14,266
-[laughs]
-[Ashley] Whoa.
418
00:18:14,266 --> 00:18:17,000
[Ted] And what's that?
Spray cheese.
419
00:18:17,000 --> 00:18:19,100
Oh, my God. Spray cheese?
420
00:18:19,100 --> 00:18:21,767
-[Ted] Venison porterhouse.
-Yes.
421
00:18:21,767 --> 00:18:24,567
[Ashley] So,
venison is deer meat.
422
00:18:24,567 --> 00:18:27,100
Porterhouse is the cut
of the tenderloin.
423
00:18:27,100 --> 00:18:29,033
-[Ted] Celtuce.
-All righty.
424
00:18:30,200 --> 00:18:32,600
[Ted] And bread
with a butter candle.
425
00:18:33,367 --> 00:18:34,800
It's just actual butter?
426
00:18:36,166 --> 00:18:37,667
All right.
427
00:18:37,667 --> 00:18:38,934
Thirty minutes to cook.
428
00:18:42,367 --> 00:18:45,300
-Clock starts now!
-Here we go. Make it happen!
429
00:18:45,300 --> 00:18:47,700
[Marc] Very exciting,
very exciting.
430
00:18:48,767 --> 00:18:50,667
So how about that
venison porterhouse?
431
00:18:50,667 --> 00:18:52,367
It's venison, which has to be
cooked like rare,
432
00:18:52,367 --> 00:18:54,100
not really past rare.
433
00:18:54,100 --> 00:18:56,000
And also, it needs to be
super high heat.
434
00:18:56,000 --> 00:18:58,800
[Joe] Venison can be
a little gamey on its own.
435
00:18:58,800 --> 00:19:01,000
Also, venison doesn't have
much fat.
436
00:19:01,000 --> 00:19:04,300
-[Tiffani] Fat.
-So luckily, they have
a whole piece of bread
437
00:19:04,300 --> 00:19:06,567
with a bunch of butter
in the middle of it.
438
00:19:06,567 --> 00:19:08,500
[Joe] So, this bread
with the butter candle
439
00:19:08,500 --> 00:19:11,000
is a trend that you see
all over social media.
440
00:19:11,000 --> 00:19:13,600
[Tiffani] The candle is
all butter with a wick
running through it.
441
00:19:15,166 --> 00:19:17,166
I'm going up against
John and Ashley.
442
00:19:17,166 --> 00:19:19,000
I'm super intimidated
by these two.
443
00:19:19,000 --> 00:19:21,000
I'm gonna really have to
step up my game
444
00:19:21,000 --> 00:19:23,600
and go all out
to impress these judges.
445
00:19:23,600 --> 00:19:26,567
My family migrated
to St. Louis from Mississippi.
446
00:19:26,567 --> 00:19:28,767
I wanna make a Southern dish
because it's comfort food,
447
00:19:28,767 --> 00:19:30,900
like my grandmother
used to make in the kitchen.
448
00:19:30,900 --> 00:19:32,367
Chef Juwan, what's the plan?
449
00:19:32,367 --> 00:19:34,367
I'm gonna use
that spray cheese,
450
00:19:34,367 --> 00:19:35,967
some of the butter
from the candle,
451
00:19:35,967 --> 00:19:38,400
get a nice polenta going,
super creamy.
452
00:19:38,400 --> 00:19:40,200
-[Tiffani] Love that
-And then seared venison.
453
00:19:40,200 --> 00:19:41,266
And I'm gonna make a sauce.
454
00:19:41,266 --> 00:19:44,667
-Okay.
-That goes on top
with some sauteed, um...
455
00:19:44,667 --> 00:19:47,367
-Celtuce?
-Celtuce. There you go.
456
00:19:47,367 --> 00:19:49,567
I do think that celtuce
is one of those ingredients
457
00:19:49,567 --> 00:19:51,000
that's not readily known.
458
00:19:51,000 --> 00:19:54,100
Think of it almost as like
a mix of romaine
and asparagus.
459
00:19:54,100 --> 00:19:56,000
-It cooks very quickly.
You could serve it raw.
-[Marc] Oh.
460
00:19:56,000 --> 00:20:01,000
You could even use
the tender greens at the top
or the entire stem.
461
00:20:01,000 --> 00:20:04,367
[Juwan] I take the celtuce
leaves and saute them
with some bell pepper.
462
00:20:04,367 --> 00:20:05,967
Since I'm doing
a Southern dish,
463
00:20:05,967 --> 00:20:07,600
it kind of replaces
the collards.
464
00:20:07,600 --> 00:20:09,100
I've never cooked with
venison before,
465
00:20:09,100 --> 00:20:11,000
but I know it's super lean
and it's a game meat.
466
00:20:11,000 --> 00:20:12,567
I'm deciding
to leave it whole.
467
00:20:12,567 --> 00:20:14,800
I'm adding the butter
from the bread and butter
candle,
468
00:20:14,800 --> 00:20:16,600
garlic, rosemary and thyme.
469
00:20:16,600 --> 00:20:18,700
And basting the venison
in the skillet.
470
00:20:21,900 --> 00:20:25,500
Ashley has some rice noodles
that she's put in her
boiling water.
471
00:20:25,500 --> 00:20:28,567
It looks like we're gonna get
like a noodle stir fry.
472
00:20:28,567 --> 00:20:30,867
[Ashley] The celtuce
tastes like chayote.
473
00:20:30,867 --> 00:20:33,667
And we have this Filipino dish
called chicken tinola
474
00:20:33,667 --> 00:20:36,266
that we put chayote
in the soup.
475
00:20:36,266 --> 00:20:39,567
I'm gonna do
a venison noodle soup
476
00:20:39,567 --> 00:20:41,100
with blistered tomatoes,
477
00:20:41,100 --> 00:20:44,100
and a ginger, butter,
scallion sauce.
478
00:20:44,100 --> 00:20:46,367
I'm cooking the celtuce down
479
00:20:46,367 --> 00:20:48,300
with smashed ginger,
480
00:20:48,300 --> 00:20:51,867
chicken stock,
bay leaf, and fish sauce.
481
00:20:51,867 --> 00:20:54,133
This is gonne be the broth
for my noodle soup.
482
00:20:54,867 --> 00:20:57,266
Ashley has left her
butter candle burning.
483
00:20:57,266 --> 00:20:58,634
-And that is smart?
-[Tiffani] Yes.
484
00:20:58,634 --> 00:21:01,700
Because what it does is
loosen up a good amount
of butter around it,
485
00:21:01,700 --> 00:21:03,300
so you can drizzle it
on something.
486
00:21:03,300 --> 00:21:05,300
I just thought of
something genius!
487
00:21:06,567 --> 00:21:10,166
There's a lot of Chinese
influence in Filipino cuisine,
488
00:21:10,166 --> 00:21:12,266
so I'm using
a traditional Chinese method
489
00:21:12,266 --> 00:21:15,100
to make this ginger,
butter, scallion sauce.
490
00:21:15,100 --> 00:21:17,367
I'm getting that butter
piping hot
491
00:21:17,367 --> 00:21:21,500
and pouring it over
my ginger and my scallion
to par-cook it.
492
00:21:22,567 --> 00:21:25,000
-[John] You good?
-Yeah. How you doing
over there?
493
00:21:25,000 --> 00:21:26,300
[John] I'm chilling right now.
494
00:21:27,567 --> 00:21:29,567
The judges really liked
Ashley's dish
495
00:21:29,567 --> 00:21:31,467
for being nice
and vibrant and bright.
496
00:21:31,467 --> 00:21:34,000
So, full beast mode
heading into entree round.
497
00:21:34,000 --> 00:21:35,567
I've cooked
with venison before.
498
00:21:35,567 --> 00:21:38,400
The gaminess of the meat
and then having the cheese,
499
00:21:38,400 --> 00:21:41,467
I think to myself,
darker flavors,
nuttier flavors.
500
00:21:41,467 --> 00:21:47,166
So I'm making a Latin-inspired
venison stew, with ancho chili
spiced croutons
501
00:21:47,166 --> 00:21:49,800
I'm gonna take the butter
from the bread and
butter candle.
502
00:21:49,800 --> 00:21:53,567
And I'm adding a little bit
of chicken stock, garlic
and then ancho chili powder
503
00:21:53,567 --> 00:21:56,533
and a little bit
of guajillo chilies
to put a little spice to it.
504
00:22:00,800 --> 00:22:02,767
[Juwan] As I'm getting
a good sear on this venison,
505
00:22:02,767 --> 00:22:07,000
I realize that it's still raw
on the inside, so I put it in
the oven to finish cooking.
506
00:22:07,000 --> 00:22:10,600
Judges, they now have
spray cheese in this round.
507
00:22:10,600 --> 00:22:13,700
How can they use this
to make high style entrees?
508
00:22:13,700 --> 00:22:15,767
It has the essence of cheese.
509
00:22:15,767 --> 00:22:18,166
You can work it into a sauce
with some cream,
510
00:22:18,166 --> 00:22:19,967
but I think the leaning on
the pantry
511
00:22:19,967 --> 00:22:22,700
is gonna be the key
to unlocking that ingredient
512
00:22:22,700 --> 00:22:25,166
[Juwan] I'm mixing in
some fresh cheddar
in the polenta.
513
00:22:25,166 --> 00:22:27,500
I know this is my only way
to hide this spray cheese.
514
00:22:29,467 --> 00:22:32,266
Chef Ashley,
you're gonna rock out
with your wok out?
515
00:22:32,266 --> 00:22:34,667
I'm gonna rock out
with my wok out. [chuckles]
516
00:22:34,667 --> 00:22:37,900
When I think of venison,
I think it's similar to beef.
517
00:22:37,900 --> 00:22:41,266
So there's a Chinese method
that I use called velveting.
518
00:22:41,266 --> 00:22:46,100
Basically, you put soy sauce
and whatever seasoning
you want to the meat,
519
00:22:46,100 --> 00:22:48,266
and then you add cornstarch.
520
00:22:48,266 --> 00:22:53,000
But the velveting part
comes in when you take it
in the piping hot wok
521
00:22:53,000 --> 00:22:56,400
and you add oil
and you just stir it.
522
00:22:56,400 --> 00:22:59,533
Keeps the meat super tender.
523
00:23:01,166 --> 00:23:02,667
[John] I'm tasting my stew.
524
00:23:02,667 --> 00:23:04,500
I can already tell
there's a lot of flavor
going on.
525
00:23:04,500 --> 00:23:07,467
I'm adding lime and cilantro
to add the acid
526
00:23:07,467 --> 00:23:08,867
and a little bit
of herbaceousness.
527
00:23:08,867 --> 00:23:11,600
Then adding that spray cheese
to emulsify
528
00:23:11,600 --> 00:23:13,867
and make it a little bit more
of a cheesy dish.
529
00:23:13,867 --> 00:23:15,800
I definitely want to add
a texture to the dish,
530
00:23:15,800 --> 00:23:19,667
and I break down
the bread into cubes,
get that fried off.
531
00:23:19,667 --> 00:23:22,533
Greasy fried bread.
Greasy, greasy fried bread.
Behind.
532
00:23:24,200 --> 00:23:27,100
I pulled the venison
out of the oven and
I realize it's still raw.
533
00:23:27,567 --> 00:23:28,567
This is bad.
534
00:23:28,567 --> 00:23:30,367
So Juwan has not broken
the porterhouse down.
535
00:23:30,367 --> 00:23:33,000
He's cooking all four
porterhouses on the bone.
536
00:23:33,000 --> 00:23:35,500
He needs to get the
porterhouses out of the pan
so they can rest.
537
00:23:35,500 --> 00:23:36,700
[Juwan] I just take the meat
off the bone
538
00:23:36,700 --> 00:23:39,000
because I know
it's gonna cook a lot faster
this way.
539
00:23:39,000 --> 00:23:40,800
This venison is giving me
a real headache.
540
00:23:43,300 --> 00:23:47,100
I still haven't used
the spray cheese, and
I got to put it somewhere.
541
00:23:47,100 --> 00:23:50,400
-We're woking and rolling.
-Woking and rolling.
542
00:23:50,400 --> 00:23:52,266
[Ashley] I'm tossing this in
with the venison
543
00:23:52,266 --> 00:23:55,467
and hoping this will play
to my velveting method.
544
00:23:55,467 --> 00:23:58,767
One minute left
on the clock, chefs.
545
00:23:58,767 --> 00:24:01,567
[John] I'm adding the celtuce
to my stew towards the end
546
00:24:01,567 --> 00:24:03,300
to just keep a little bit more
of that freshness.
547
00:24:03,300 --> 00:24:04,467
-Time, please?
-[Ted] 30 seconds.
548
00:24:04,467 --> 00:24:05,867
-[Tiffani] Come on.
-[Joe] 30 seconds.
549
00:24:05,867 --> 00:24:07,767
-[Marc] Oh, boy.
-[Joe] Ooh-hoo.
550
00:24:07,767 --> 00:24:10,900
All four ingredients, Chef.
Please make sure
you're tasting.
551
00:24:10,900 --> 00:24:14,300
[Ted] Chefs, get those plates
tidied up and ready in
552
00:24:14,300 --> 00:24:17,266
ten, nine, eight,
553
00:24:17,266 --> 00:24:20,166
seven, six, five,
554
00:24:20,166 --> 00:24:25,133
four, three, two, one.
Time's up!
555
00:24:28,467 --> 00:24:31,166
Jeez Louise. Oh, my gosh.
556
00:24:31,166 --> 00:24:33,266
I look down at my dish
and I feel amazing.
557
00:24:33,266 --> 00:24:34,834
I'm still concerned
about the venison, though.
558
00:24:34,834 --> 00:24:37,900
After all these techniques
from cooking the venison,
I think it's overcooked.
559
00:24:44,767 --> 00:24:47,300
Chefs, for your second round
in the Chopped kitchen,
560
00:24:47,300 --> 00:24:51,567
you got a basket
of spray cheese,
venison porterhouse,
561
00:24:51,567 --> 00:24:54,567
celtuce, and bread
with a butter candle.
562
00:24:54,567 --> 00:24:57,100
Chef Juwan, please tell us
about your entree.
563
00:24:57,100 --> 00:25:02,066
Chefs, so in front of you
is a Southern venison and
polenta and sauteed celtuce.
564
00:25:02,066 --> 00:25:04,100
-What makes it Southern?
-I used a lot of flavors
565
00:25:04,100 --> 00:25:06,300
that my grandmother
traditionally uses
in the kitchen.
566
00:25:06,300 --> 00:25:08,367
What part of the south
is your family from?
567
00:25:08,367 --> 00:25:10,000
But we are traditionally
from Mississippi.
568
00:25:10,000 --> 00:25:11,900
I started cooking at six
underneath my grandmother.
569
00:25:11,900 --> 00:25:15,066
My grandma was, like,
the main person in the family
that cooked
570
00:25:15,066 --> 00:25:17,800
and she worked her butt off
to get where
571
00:25:17,800 --> 00:25:19,567
she was able to raise
four women by herself...
572
00:25:19,567 --> 00:25:21,300
-Wow.
-...um, and so
she's my inspiration.
573
00:25:21,300 --> 00:25:22,834
I'm actually writing a book
about her now.
574
00:25:22,834 --> 00:25:25,266
-It's a novel and cookbook
called Grandma's Hand.
-[Marc] That's really great.
575
00:25:25,266 --> 00:25:27,867
Chef Juwan, uh,
I think looking at this dish
right away,
576
00:25:27,867 --> 00:25:29,467
it's composed, it's beautiful.
577
00:25:29,467 --> 00:25:33,000
Grabbing that polenta
to elevate that spray cheese,
578
00:25:33,000 --> 00:25:35,000
I think,
was a very smart move.
579
00:25:35,000 --> 00:25:37,700
The sauce that you created
with the bits of the butter,
580
00:25:37,700 --> 00:25:39,867
-really nice sauce work.
I mean, it's delicious.
-[Juwan] Thank you.
581
00:25:39,867 --> 00:25:41,500
The polenta with the sauce
582
00:25:41,500 --> 00:25:43,800
reminds me of, like,
that shrimp and grits
583
00:25:43,800 --> 00:25:47,000
Creole kind of sauce
that you get down
in the south.
584
00:25:47,000 --> 00:25:50,767
I mean, I totally hear
your soul cooking to me...
585
00:25:50,767 --> 00:25:52,367
-Thank you.
-...with that part
of the plate.
586
00:25:52,367 --> 00:25:55,100
Joe nailed it.
Gameplay, A plus.
587
00:25:55,100 --> 00:25:56,567
The celtuce sauce
is really smart,
588
00:25:56,567 --> 00:26:01,000
but major mistake on the...
on the venison.
It needs to be, like, rare.
589
00:26:01,000 --> 00:26:04,266
I have to agree with them.
I was disappointed in the...
in the porterhouse.
590
00:26:04,266 --> 00:26:07,367
The flavors are good,
it's seasoned. You've got
a good sear on it.
591
00:26:07,367 --> 00:26:09,400
You just didn't have
to put it in the oven.
592
00:26:11,166 --> 00:26:14,100
Next we go to Chef John.
Please tell us about
your dish.
593
00:26:14,100 --> 00:26:17,500
Today I've made for you
a Latin-inspired venison stew
594
00:26:17,500 --> 00:26:21,233
with seasoned breadcrumb
and a little bit of the
fresh celtuce as well.
595
00:26:25,767 --> 00:26:30,000
Chef John, I think this eats
as almost like this curry bowl
596
00:26:30,000 --> 00:26:32,266
-where you have this thick,
rich sauce...
-Yeah.
597
00:26:32,266 --> 00:26:33,767
...down at the bottom.
598
00:26:33,767 --> 00:26:37,867
The croutons you made
from the bread butter candle
added excellent texture.
599
00:26:37,867 --> 00:26:40,266
And, of course, the celtuce,
it definitely gave you
that nice
600
00:26:40,266 --> 00:26:42,066
fresh note
that you wanted on top.
601
00:26:42,066 --> 00:26:44,500
-What's that heat?
-There's arbol chili powder
602
00:26:44,500 --> 00:26:49,767
and then guajillo chilies
that were, um, stewed inside
the stew.
603
00:26:49,767 --> 00:26:54,200
Yeah, I just... I'm feeling
that the chilies needed to
definitely be developed more.
604
00:26:54,200 --> 00:26:56,767
I agree. But I will say,
I think that the spray cheese
605
00:26:56,767 --> 00:26:59,867
is giving the texture
of the stew nice thickness
to it.
606
00:26:59,867 --> 00:27:03,767
The viscosity kind of works,
but venison braised is tough
because it's so lean.
607
00:27:03,767 --> 00:27:06,400
You have to have fat
and connected tissue
to break down.
608
00:27:06,400 --> 00:27:08,934
-But it's got some
nice flavors.
-Thank you.
609
00:27:09,600 --> 00:27:11,066
Finally, Chef Ashley.
610
00:27:11,066 --> 00:27:13,367
So what we have here
is we have venison noodle soup
611
00:27:13,367 --> 00:27:18,033
with some blistered tomatoes,
some ginger scallion sauce.
612
00:27:22,200 --> 00:27:24,500
I have to say, I think you did
some good stuff here.
613
00:27:24,500 --> 00:27:26,200
The flavors are good.
614
00:27:26,200 --> 00:27:28,867
I got some nice, you know,
rare pieces of venison.
615
00:27:28,867 --> 00:27:31,367
And the velveting
of the venison is interesting.
616
00:27:31,367 --> 00:27:33,767
But the cheese flavor
gets lost.
617
00:27:33,767 --> 00:27:37,767
For me, the fact
that it's rare venison
coated in a spray cheese...
618
00:27:37,767 --> 00:27:40,266
-[chuckles]
-...is just not doing it
for me.
619
00:27:40,266 --> 00:27:42,500
It gives it this
really gamey flavor.
620
00:27:43,667 --> 00:27:45,867
Taking the butter candle
out of that bread
621
00:27:45,867 --> 00:27:47,600
and using it
in your ginger sauce,
622
00:27:47,600 --> 00:27:49,000
I thought,
was a really good idea
623
00:27:49,000 --> 00:27:51,867
-and use of adding
another layer of fat.
-Mmm-hmm.
624
00:27:51,867 --> 00:27:54,166
And you're the only one
that really showcased
625
00:27:54,166 --> 00:27:56,166
the celtuce
in a beautiful light.
626
00:27:56,166 --> 00:28:00,333
It's crispy, it's crunchy,
it's bright, and it has great
flavor here in your dish.
627
00:28:01,500 --> 00:28:03,166
Chef Ashley, thank you.
628
00:28:06,367 --> 00:28:09,233
[Ashley] The one thing
I worry about is how I used
the cheese.
629
00:28:10,000 --> 00:28:12,000
I am super nervous.
630
00:28:17,300 --> 00:28:19,500
Definitely the technique
on the venison.
631
00:28:19,500 --> 00:28:22,467
My approach to it
was not proper technique
632
00:28:22,467 --> 00:28:25,066
and it showed,
and the judges were able
to pick that up instantly.
633
00:28:25,066 --> 00:28:26,500
I'm feeling concerned.
634
00:28:34,667 --> 00:28:38,200
So whose dish
is on the chopping block?
635
00:28:47,700 --> 00:28:49,767
Chef John,
you've been chopped.
636
00:28:49,767 --> 00:28:51,300
Judges.
637
00:28:51,300 --> 00:28:54,066
Chef John, we understood
where you were going
with this.
638
00:28:54,066 --> 00:28:56,166
You know, using the chilies
made a lot of sense,
639
00:28:56,166 --> 00:28:57,867
and I think it would have
been successful
640
00:28:57,867 --> 00:29:00,300
with a little bit different
execution of technique
and time.
641
00:29:00,300 --> 00:29:03,900
Your choice to braise
a venison just left it
really dry and overcooked.
642
00:29:04,367 --> 00:29:05,900
And so we had to chop you.
643
00:29:05,900 --> 00:29:08,000
-Appreciate this
so much, guys.
-Awesome.
644
00:29:08,000 --> 00:29:09,100
-Thank you, guys.
Appreciate it.
-Thank you.
645
00:29:09,100 --> 00:29:10,600
-Cheers. Thank you.
-Be well.
646
00:29:11,367 --> 00:29:14,100
[John] I know
where I was right
and where I was wrong.
647
00:29:14,100 --> 00:29:16,900
But at the end of the day,
I'm absolutely proud of
what I've been doing.
648
00:29:17,367 --> 00:29:18,700
Zero regrets on this.
649
00:29:22,767 --> 00:29:24,800
[Juwan] I'm super excited
that I made it to
the next round,
650
00:29:24,800 --> 00:29:27,500
but I'm extremely nervous
as well as going up
against Ashley.
651
00:29:27,500 --> 00:29:30,100
She has really shown her skill
set the last two rounds.
652
00:29:30,100 --> 00:29:31,500
[Ashley] Competition's
pretty tight
653
00:29:31,500 --> 00:29:34,667
because the feedback
is very equal.
654
00:29:34,667 --> 00:29:36,467
I need to finish strong.
655
00:29:36,467 --> 00:29:38,500
Chef Ashley, Chef Juwan,
656
00:29:38,500 --> 00:29:40,867
you both look refreshed
and ready.
657
00:29:40,867 --> 00:29:42,100
Let's do this thing.
658
00:29:45,867 --> 00:29:46,900
Open them up.
659
00:29:50,100 --> 00:29:51,200
[chuckles]
660
00:29:51,200 --> 00:29:54,266
And the basket gods
never cease to shock
and amaze.
661
00:29:54,266 --> 00:29:57,100
-Flowers?
-[Ted] It's a flower pot
dessert.
662
00:29:57,100 --> 00:29:59,700
Is it flowers or a cake
on the inside? I can't tell.
663
00:30:01,000 --> 00:30:02,567
[Ted] You also have satsuma.
664
00:30:02,567 --> 00:30:04,166
[Ashley] Satsuma is
a beautiful ingredient.
665
00:30:04,166 --> 00:30:07,567
It's like a more delicate
version of the Western orange.
666
00:30:07,567 --> 00:30:10,000
-[Ted] Potato chips...
-Potato chips?
667
00:30:10,000 --> 00:30:11,800
Not so bad.
668
00:30:12,367 --> 00:30:13,767
...and a licorice root.
669
00:30:13,767 --> 00:30:15,100
I've never seen this before.
670
00:30:17,266 --> 00:30:19,800
30 minutes to whip up
stellar desserts.
671
00:30:21,000 --> 00:30:22,266
-Clock starts now.
-[Joe] Oh, yeah.
672
00:30:22,266 --> 00:30:24,600
-Make it three, chefs,
let's go.
-Let's go, chefs. Let's go!
673
00:30:24,600 --> 00:30:26,033
[Tiffani] Come on.
674
00:30:29,000 --> 00:30:30,233
[Ashley] Regular sugar.
[chuckles]
675
00:30:30,233 --> 00:30:33,500
-Chef, I have sugar
if you need it.
-Oh, okay. Thank you.
676
00:30:33,500 --> 00:30:35,500
[Marc] So, um,
Ashley and Juwan,
what do you guys think?
677
00:30:35,500 --> 00:30:36,533
Is Ashley a little bit ahead?
678
00:30:36,533 --> 00:30:39,066
[Tiffani] I think
they're fairly neck and neck.
679
00:30:39,066 --> 00:30:42,367
Ashley's first round was...
went pretty successful.
680
00:30:42,367 --> 00:30:45,300
I think Juwan was
a little more successful
in the second round.
681
00:30:45,300 --> 00:30:46,600
Flavors were great.
682
00:30:47,467 --> 00:30:48,600
[Joe] You know,
I think one of the gifts
683
00:30:48,600 --> 00:30:50,700
in this basket
are the potato chips,
684
00:30:50,700 --> 00:30:54,200
because I love
a salty component
in my dessert.
685
00:30:54,200 --> 00:30:56,800
And that could be used
as a crust, a crumble.
686
00:30:59,767 --> 00:31:02,066
I started in desserts
at a young age.
687
00:31:02,066 --> 00:31:03,767
I had a cousin
that actually had a bakery
688
00:31:03,767 --> 00:31:05,767
and he kind of showed me
the ropes.
689
00:31:05,767 --> 00:31:08,667
And I was only 18
when I became the executive
pastry chef
690
00:31:08,667 --> 00:31:09,900
at a local restaurant.
691
00:31:10,567 --> 00:31:11,667
Juwan, what are you making us?
692
00:31:11,667 --> 00:31:14,266
I am going a savory,
sweet route.
693
00:31:14,266 --> 00:31:17,066
So I have a
sesame crumble that I use
the potato chips in.
694
00:31:17,066 --> 00:31:19,767
Add some saucy notes
in it with a little bit
of black salt.
695
00:31:19,767 --> 00:31:21,567
And then I'm gonna make
a sorbet with the roses,
696
00:31:21,567 --> 00:31:23,767
the little flowers
that are on top of the pot.
697
00:31:23,767 --> 00:31:26,700
And I'm going to make a curd
with our fresh fruit.
698
00:31:27,266 --> 00:31:29,100
-Okay. Good going.
-[Ted] Oh!
699
00:31:29,100 --> 00:31:31,667
Making a curd, uh,
that's lot of work
right there.
700
00:31:31,667 --> 00:31:33,133
[Tiffani] Yeah.
Got a lot of work to do.
701
00:31:35,100 --> 00:31:36,367
[Joe] Flower pot desert.
702
00:31:36,367 --> 00:31:37,934
[Tiffani] So much
to work with there.
703
00:31:37,934 --> 00:31:41,200
There's a lot to work with
and I love seeing a chef
taking off all the flowers.
704
00:31:41,200 --> 00:31:43,967
The top of the flower pot
is a crushed cookie,
705
00:31:43,967 --> 00:31:46,266
below that,
it's like a whipped cream...
706
00:31:46,266 --> 00:31:49,166
-It's a no-bake layered cake.
-Mmm-hmm.
707
00:31:49,166 --> 00:31:50,767
[Juwan] I'm one chef away
from winning.
708
00:31:50,767 --> 00:31:53,300
I really wanted $10,000.
Money to expand my business,
709
00:31:53,300 --> 00:31:56,600
to create more opportunities
for people that look like me
in the community I grew up in.
710
00:32:00,100 --> 00:32:03,467
Satsuma's very, very sweet
in the tangerine
orange family.
711
00:32:03,467 --> 00:32:04,700
[Marc] My daughter,
when she was younger,
712
00:32:04,700 --> 00:32:06,300
she used to call it
the juicy orange.
713
00:32:06,300 --> 00:32:07,700
Aw, that's so cute.
714
00:32:07,700 --> 00:32:10,300
She'd get up in the morning,
"Daddy, can you make me
a juicy orange?"
715
00:32:10,300 --> 00:32:11,467
And that meant
to supreme them.
716
00:32:11,467 --> 00:32:13,667
That's so cute.
717
00:32:13,667 --> 00:32:15,033
Ashley, what are you
making us?
718
00:32:15,033 --> 00:32:19,667
I'm gonna make a riff on
a Filipino dessert called
mango icebox cake.
719
00:32:19,667 --> 00:32:22,367
But instead of mango,
I'm gonna use the oranges.
720
00:32:22,367 --> 00:32:24,200
So is that
satsuma icebox cake?
721
00:32:24,200 --> 00:32:26,300
-[Joe] That sounds delightful.
-That sounds delightful!
722
00:32:26,300 --> 00:32:28,367
-Which is no bake.
-I love this idea.
723
00:32:28,367 --> 00:32:32,100
It's so inspired and it's...
it's... I don't know why
we've never seen this before.
724
00:32:32,100 --> 00:32:34,800
[Ashley] My icebox cake,
it's going to be layered.
725
00:32:34,800 --> 00:32:38,100
First, I get started on
the satsuma creme.
726
00:32:38,100 --> 00:32:40,100
This is gonna be the base
for the icebox cake.
727
00:32:41,300 --> 00:32:44,800
I'm adding
whipping cream, a little bit
of granulated sugar,
728
00:32:44,800 --> 00:32:47,266
some vanilla extract,
condensed milk.
729
00:32:47,266 --> 00:32:50,166
And I want to get this cream
super stiff,
730
00:32:50,166 --> 00:32:53,166
so when I add
the satsuma juice
731
00:32:53,166 --> 00:32:55,800
it will just make it
that perfect consistency.
732
00:32:56,767 --> 00:33:00,600
Well, I'm competing
for obviously bragging rights,
733
00:33:00,600 --> 00:33:03,500
but that money would really be
so huge for my business.
734
00:33:03,500 --> 00:33:08,467
I have more freedom
to be more creative
and do more events.
735
00:33:08,467 --> 00:33:11,300
It would just help me out
with, like, not worrying
about money.
736
00:33:13,200 --> 00:33:15,300
You have less than
15 minutes, chefs.
737
00:33:16,600 --> 00:33:18,300
[Juwan] I really want to go
all out with this,
738
00:33:18,300 --> 00:33:20,000
and I gotta show
some more technique.
739
00:33:20,000 --> 00:33:21,667
So I decided to throw
a curd together.
740
00:33:21,667 --> 00:33:23,066
I've done the curd
in the past,
741
00:33:23,066 --> 00:33:24,533
and it's really
a technique balance,
742
00:33:24,533 --> 00:33:27,266
because if you over scramble
the eggs, you're gonna get
scrambled egg.
743
00:33:27,266 --> 00:33:29,867
And if you under scramble it,
you're gonna get a sauce.
744
00:33:29,867 --> 00:33:32,767
I put on a double boiler.
I throw some egg yolks
in there,
745
00:33:32,767 --> 00:33:34,467
a little bit of sugar,
some vanilla bean,
746
00:33:34,467 --> 00:33:37,100
some satsuma zest
and a little bit
of the licorice root.
747
00:33:38,266 --> 00:33:40,300
If I can pull this off,
it really shows the judges
748
00:33:40,300 --> 00:33:42,033
that I'm not afraid
to take any risks.
749
00:33:45,567 --> 00:33:47,900
Next I get started
on my graham cracker crumble.
750
00:33:49,000 --> 00:33:50,166
[Joe] So you see Ashley
over here.
751
00:33:50,166 --> 00:33:51,667
She did exactly what
we were talking about,
752
00:33:51,667 --> 00:33:55,867
putting her potato chips
with the graham crackers
to make some sort of crust,
753
00:33:55,867 --> 00:33:58,900
-which I imagine will be
for her icebox cake.
-[Tiffani] Yeah.
754
00:33:58,900 --> 00:34:02,400
It's gonna be the salty,
crunchy layer to my
icebox cake.
755
00:34:03,300 --> 00:34:04,567
[Tiffani] Uh, for me,
756
00:34:04,567 --> 00:34:06,400
I think the only thing
that's challenging
is the licorice root
757
00:34:06,400 --> 00:34:09,567
and just being able
to pull out as much licorice
flavor as you'll need.
758
00:34:09,567 --> 00:34:11,600
-There's no sweetness
in the licorice root.
-No.
759
00:34:11,600 --> 00:34:13,700
-[Tiffani] Woody, aniseed-y.
-It's very woody.
It's a piece of wood really.
760
00:34:13,700 --> 00:34:15,867
-Yeah, but it's aniseed.
Yeah, definitely.
-[Tiffani] Okay.
761
00:34:15,867 --> 00:34:17,900
Uh, you know, Ashley
just took a micro planer
762
00:34:17,900 --> 00:34:19,800
and planed some out
to taste it right away.
763
00:34:19,800 --> 00:34:22,166
That's a great way
to get the flavor out of that.
764
00:34:22,166 --> 00:34:27,300
I'm taking the licorice root
and infusing it with
the sugar water.
765
00:34:27,300 --> 00:34:31,800
I'm hoping that
this licorice root will like,
melt into the flower candy.
766
00:34:33,400 --> 00:34:34,967
I got a lot of stuff
going on right now,
767
00:34:34,967 --> 00:34:37,000
and I'm quite overwhelmed
and stressed at this point.
768
00:34:37,000 --> 00:34:38,767
I think I bit off
more than I can chew.
769
00:34:38,767 --> 00:34:41,166
I know that Juwan
was going back and forth
770
00:34:41,166 --> 00:34:43,166
and stirring his curd
on the back burner there,
771
00:34:43,166 --> 00:34:46,667
and the edges of the eggs
are starting to scramble.
772
00:34:46,667 --> 00:34:49,567
Chefs, you've got
five minutes left.
773
00:34:49,567 --> 00:34:51,367
[Juwan] So I'm realizing
my curd is not turning
out right.
774
00:34:51,367 --> 00:34:53,166
It's not setting up.
It's quite loose.
775
00:34:53,166 --> 00:34:54,867
It's more of a sauce.
776
00:34:54,867 --> 00:34:56,767
I really need this curd
to bring the dish together.
777
00:34:56,767 --> 00:35:00,367
Otherwise I just have
a bunch of random elements
that's not a composed dish.
778
00:35:00,367 --> 00:35:01,667
I've been under
pressure before,
779
00:35:01,667 --> 00:35:03,367
but $10,000 are at stake
right now.
780
00:35:03,367 --> 00:35:05,033
So I gotta bring
this dish together.
781
00:35:09,367 --> 00:35:11,800
Chefs, three and a half
minutes on the clock.
782
00:35:11,800 --> 00:35:14,500
The clock is ticking
and the curd is out
the window.
783
00:35:14,500 --> 00:35:15,900
It's almost more
of a zabaione.
784
00:35:15,900 --> 00:35:17,767
So I decided to turn it
into a zabaione.
785
00:35:17,767 --> 00:35:20,266
A zabaione is a
traditional Italian sauce.
786
00:35:20,266 --> 00:35:22,667
I add a little bit
of orange liqueur
787
00:35:22,667 --> 00:35:25,200
and pop it into
the blast chiller to see
if it'll thicken up any more.
788
00:35:28,867 --> 00:35:30,867
I wanted to plate my dessert
789
00:35:30,867 --> 00:35:34,367
on a like a clear dish
of some sort.
790
00:35:34,367 --> 00:35:36,367
Ashley seems to be building
her dessert right now
791
00:35:36,367 --> 00:35:38,367
and it looks...
It's very, very dainty...
792
00:35:38,367 --> 00:35:39,467
-It's pretty
-...a nice size.
793
00:35:39,467 --> 00:35:40,400
[Joe] Very pretty.
794
00:35:40,400 --> 00:35:43,066
[Ted] One minute left
on the clock, chefs.
795
00:35:43,066 --> 00:35:48,266
[Ashley] I'm adding a layer
of the cream, the supremes
and the potato chip crumble.
796
00:35:48,266 --> 00:35:50,834
It's coming together
really nicely.
797
00:35:51,967 --> 00:35:53,767
[Juwan] So when I go back
to check on the zabaione
798
00:35:53,767 --> 00:35:56,266
it's the perfect consistency,
and it's exactly what I need.
799
00:35:56,266 --> 00:35:57,533
Come on, Juwan.
800
00:35:58,266 --> 00:36:00,634
[Ted] Final seconds
of the final round, chefs.
801
00:36:01,000 --> 00:36:03,600
Ten, nine, eight,
802
00:36:03,900 --> 00:36:07,066
seven, six, five,
803
00:36:07,066 --> 00:36:09,867
four, three, two, one.
804
00:36:09,867 --> 00:36:11,000
-one.
-[Tiffani] That's it.
That's it.
805
00:36:11,000 --> 00:36:12,400
-Time's up.
-[Tiffani] That's it.
806
00:36:15,967 --> 00:36:17,133
[Joe] Whoo!
807
00:36:18,967 --> 00:36:21,900
Yes. It's... It's colorful.
808
00:36:21,900 --> 00:36:24,767
It's like super tart, sweet.
[chuckles]
809
00:36:24,767 --> 00:36:26,233
All of the things that I am.
810
00:36:27,166 --> 00:36:28,967
Me and Ashley
cooked very similarly.
811
00:36:28,967 --> 00:36:33,066
We were both vibrant chefs
in our food,
and it translates.
812
00:36:33,066 --> 00:36:35,333
So hopefully she didn't
out-vibrantize me.
813
00:36:39,066 --> 00:36:41,300
Chefs, in that dessert duel
814
00:36:41,300 --> 00:36:44,300
you had to work
with a flower pot dessert,
815
00:36:44,300 --> 00:36:48,033
satsuma, potato chips
and licorice root.
816
00:36:48,500 --> 00:36:50,400
Chef Ashley, what do we have?
817
00:36:50,400 --> 00:36:56,467
So what we have
is a satsuma icebox cake with
grated licorice root on top.
818
00:36:56,467 --> 00:37:02,100
This is a play on
a Filipino dessert
called mango icebox cake.
819
00:37:02,100 --> 00:37:06,767
Chef Ashley, you delivered
something better than I find
in most restaurants.
820
00:37:06,767 --> 00:37:08,266
-It's delicious.
-Aw.
821
00:37:08,266 --> 00:37:09,233
-Thank you.
-[Joe] I love that
822
00:37:09,233 --> 00:37:11,767
cream that you made
with the satsuma juice.
823
00:37:11,767 --> 00:37:15,000
And that flower pot whip,
it's so light and airy.
824
00:37:15,166 --> 00:37:16,467
Thank you.
825
00:37:16,467 --> 00:37:17,867
The use of the flowers
is really pretty,
826
00:37:17,867 --> 00:37:19,266
and I'm glad
that you leaned into that.
827
00:37:19,266 --> 00:37:21,667
The satsumas are just
so perfect on top.
828
00:37:21,667 --> 00:37:24,133
It's playful and it's sweet,
and it's lovely.
829
00:37:24,667 --> 00:37:25,967
Thank you, Chef.
830
00:37:25,967 --> 00:37:29,000
I think the potato chips,
the saltiness
that's coming through
831
00:37:29,000 --> 00:37:30,400
in the crumble that
you made on the bottom
832
00:37:30,400 --> 00:37:31,767
just takes away
some of the sweetness
833
00:37:31,767 --> 00:37:33,800
-which is good
because it is pretty sweet.
-Yep.
834
00:37:33,800 --> 00:37:36,467
Um, the one thing
that I feel is a little
underrepresented
835
00:37:36,467 --> 00:37:37,767
-is maybe the licorice.
It's... it...
-[Ashley] Yeah.
836
00:37:37,767 --> 00:37:39,700
It was hard to grab that and
837
00:37:39,700 --> 00:37:42,667
-sort of wrestle the flavor
out of it.
-Yeah.
838
00:37:42,667 --> 00:37:44,600
Okay, Chef Ashley, thank you.
839
00:37:45,166 --> 00:37:46,800
Finally, Chef Juwan.
840
00:37:46,800 --> 00:37:50,100
Chefs, today
I prepared for you
a deconstructed parfait.
841
00:37:50,100 --> 00:37:54,300
There is a satsuma zabaione
infused with licorice root,
842
00:37:54,300 --> 00:37:57,700
a potato chip crumble
and flower pot sorbet.
843
00:37:58,667 --> 00:38:00,533
It's kind of like a
choose your own adventure.
844
00:38:01,367 --> 00:38:03,500
-And I love
going on adventures.
-Yeah.
845
00:38:03,500 --> 00:38:05,367
[Joe] And every bite
is different.
846
00:38:05,367 --> 00:38:10,100
I do get hints of licorice
here and there because
you used it in so many layers.
847
00:38:10,100 --> 00:38:11,900
What I do wish
there was more of
848
00:38:11,900 --> 00:38:13,367
was maybe some freshness.
849
00:38:13,367 --> 00:38:15,867
There's a lot of salt
from your crumble,
850
00:38:15,867 --> 00:38:19,567
and there's a lot of sugar
from that sorbet and
that zabaione.
851
00:38:19,567 --> 00:38:25,000
I agree. The zabaione
doesn't have enough flavor
of the satsuma.
852
00:38:25,000 --> 00:38:27,367
You know, like a lemon curd
is 'cause lemon is so strong.
853
00:38:27,367 --> 00:38:29,667
Satsuma is a little bit
more delicate as a citrus.
854
00:38:29,667 --> 00:38:32,367
I don't feel
like it comes through enough.
855
00:38:32,367 --> 00:38:36,000
So really incredible thought.
I think it's wildly creative.
856
00:38:36,000 --> 00:38:38,900
And the texture
of that sorbet...
bananas good.
857
00:38:38,900 --> 00:38:40,800
Thank you.
858
00:38:40,800 --> 00:38:44,000
All right. Please give
the judges a few minutes.
Thank you, Chefs.
859
00:38:47,600 --> 00:38:49,066
I mean, I would just say
in the appetizer round,
860
00:38:49,066 --> 00:38:51,266
I thought Ashley
probably made the best dish.
861
00:38:51,266 --> 00:38:53,000
[Tiffani] The canned spiced
ham with the potatoes,
862
00:38:53,000 --> 00:38:55,867
I thought was like the base
of a really nice hash.
863
00:38:55,867 --> 00:38:59,100
[Joe] That jalapeno jelly
that she made
was very creative.
864
00:38:59,100 --> 00:39:01,867
But she really didn't
showcase the, uh,
cabbage at all.
865
00:39:01,867 --> 00:39:05,266
[Tiffani] And Juwan's
cone cabbage got lost
in, like, the shuffle
866
00:39:05,266 --> 00:39:07,066
with radicchio and frisee.
867
00:39:07,066 --> 00:39:10,166
But he definitely treated
the canned spiced ham
the best.
868
00:39:10,166 --> 00:39:12,166
-That's true.
-He added all the spices
to it.
869
00:39:12,166 --> 00:39:14,867
He got beautiful color
and caramelization on it.
870
00:39:14,867 --> 00:39:18,200
[Tiffani] I agree.
But I just thought that
tostada didn't eat well.
871
00:39:18,200 --> 00:39:19,567
It was like fighting
with something.
872
00:39:19,567 --> 00:39:21,500
-Just couldn't get through it.
-Yeah.
873
00:39:21,500 --> 00:39:25,000
I will say this,
Juwan redeemed himself
in the second round
874
00:39:25,000 --> 00:39:27,867
using the polenta as a vehicle
for the spray cheese.
875
00:39:27,867 --> 00:39:29,767
And also the bread
and butter candle,
876
00:39:29,767 --> 00:39:31,400
I just thought that was
really, really smart.
877
00:39:31,400 --> 00:39:34,667
The star of that show
was the celtuce,
878
00:39:34,667 --> 00:39:37,066
bread, brown butter sauce...
879
00:39:37,066 --> 00:39:39,166
-[Joe] I'm still
thinking about it.
-...That was spectacular.
880
00:39:39,166 --> 00:39:41,066
[Joe] But the cook
on the venison porterhouse
881
00:39:41,066 --> 00:39:43,467
was far from rare,
medium rare.
882
00:39:43,467 --> 00:39:48,667
Well to well done,
which is not how you make
a venison porterhouse.
883
00:39:48,667 --> 00:39:52,100
Yeah, Ashley, at least she
cooked her venison chop rare.
884
00:39:52,100 --> 00:39:55,567
[Joe] But the spray cheese
gave us really gamey flavor.
885
00:39:55,567 --> 00:39:59,400
However, the one thing
I'm still thinking about from
Ashley's dish is the celtuce.
886
00:39:59,400 --> 00:40:04,100
We got these beautiful,
crisp pieces of celtuce
that no one else had.
887
00:40:04,100 --> 00:40:05,166
That's true.
888
00:40:05,166 --> 00:40:07,266
[Ted] This sounds
really close.
889
00:40:07,266 --> 00:40:10,300
It definitely is.
But we know who
the winner should be.
890
00:40:10,300 --> 00:40:11,834
All right,
let's bring them in.
891
00:40:16,367 --> 00:40:19,166
[Ashley] I feel like
I definitely crushed
this round.
892
00:40:19,166 --> 00:40:22,667
I want to win because
I want to prove to myself
893
00:40:22,667 --> 00:40:28,000
you don't have to be
this angry chef to be
like a star or talented.
894
00:40:28,000 --> 00:40:30,934
So, and just being me
throughout this whole journey.
895
00:40:32,166 --> 00:40:33,900
[Juwan] I'm so close
to winning this.
896
00:40:33,900 --> 00:40:36,567
I really need the money
because I really want
to put it into my business
897
00:40:36,567 --> 00:40:38,867
and help that grow
and grow the impact
898
00:40:38,867 --> 00:40:40,800
that we're trying to do
in St. Louis.
899
00:40:40,800 --> 00:40:44,400
So whose dish
is on the chopping block?
900
00:40:51,467 --> 00:40:55,066
Chef Juwan,
you've been chopped. Judges.
901
00:40:55,066 --> 00:40:58,000
-Chef Juwan, you put
a great effort in today.
-[Juwan] Thank you.
902
00:40:58,000 --> 00:41:00,567
[Marc] Unfortunately,
in the appetizer round
we felt that,
903
00:41:00,567 --> 00:41:03,000
you know,
the cabbage wasn't
very well represented.
904
00:41:03,000 --> 00:41:06,266
Your wonton wrapper
from your jalapeno popper
egg roll
905
00:41:06,266 --> 00:41:07,700
was a little too tough.
906
00:41:07,700 --> 00:41:09,967
The main course,
I thought you did
a really great job.
907
00:41:09,967 --> 00:41:14,166
Unfortunately, you overcooked
the venison chop and so
we had to chop you.
908
00:41:14,166 --> 00:41:15,767
Thank you, Chef.
909
00:41:15,767 --> 00:41:17,567
-Me too.
-[Juwan] Thank you so much,
guys.
910
00:41:17,567 --> 00:41:19,400
I definitely agree
with the judges' decision.
911
00:41:19,400 --> 00:41:21,667
I think Ashley was super
deserving of the win.
912
00:41:21,667 --> 00:41:23,367
I learned a lot
being here today.
913
00:41:23,367 --> 00:41:25,033
And I know
I'm on the right track.
914
00:41:26,667 --> 00:41:31,500
And that means,
Chef Ashley Lujares,
you are the Chopped champion.
915
00:41:31,500 --> 00:41:35,867
As the last chefs standing,
you've scored $10,000.
916
00:41:35,867 --> 00:41:38,667
Not a bad day at the office.
Congratulations.
917
00:41:38,667 --> 00:41:40,667
-Yeah, Ashley!
-Well done.
918
00:41:40,667 --> 00:41:42,700
-[Tiffani] Whoo!
-Thank you so much, guys.
919
00:41:42,700 --> 00:41:44,100
Yay!
920
00:41:44,100 --> 00:41:45,900
I just came here, and I said,
921
00:41:45,900 --> 00:41:48,066
"I just got to be true
to myself."
922
00:41:48,066 --> 00:41:50,600
And every time
I listen to my heart,
good things happen.
923
00:41:50,600 --> 00:41:53,867
So, I can't wait
to tell my family.
924
00:41:53,867 --> 00:41:55,500
It's like the first thing
I'm gonna do.
925
00:41:57,000 --> 00:41:58,600
Winning tastes so sweet.