1 00:00:02,166 --> 00:00:04,166 [Ted] You never know what you'll find in the Chopped baskets. 2 00:00:04,166 --> 00:00:07,867 -What is that? -We've got a friggin' cheeseburger. 3 00:00:07,867 --> 00:00:10,400 [Elaina] Don't trust what you see. 4 00:00:10,400 --> 00:00:12,066 Deceitful? Yes. 5 00:00:12,066 --> 00:00:13,133 Entertaining? 6 00:00:14,467 --> 00:00:15,967 Wildly. 7 00:00:15,967 --> 00:00:18,266 Three out of the four ingredients in that basket 8 00:00:18,266 --> 00:00:21,033 are disguised as something completely different. 9 00:00:21,166 --> 00:00:22,266 [crying] 10 00:00:22,266 --> 00:00:24,066 Nothing is what it seems. 11 00:00:24,066 --> 00:00:26,066 Well, I discovered that it's actually cake. 12 00:00:26,066 --> 00:00:28,200 [Ben] I don't know what to expect from this show anymore. 13 00:00:28,200 --> 00:00:30,800 [Ted] There is nothing on Cody's plates. 14 00:00:30,800 --> 00:00:33,900 -[man] Oh, yeah, baby. -[woman] This is panic, right now. 15 00:00:33,900 --> 00:00:35,500 [Ted] The baskets may have deceived you, 16 00:00:35,500 --> 00:00:37,233 but the cloche never lies. 17 00:00:44,767 --> 00:00:46,667 [Charlotte] I am like a cobra. 18 00:00:46,667 --> 00:00:49,000 I am silent and calm, 19 00:00:49,000 --> 00:00:51,867 but then I'll strike when you least expect it. 20 00:00:51,867 --> 00:00:55,567 I am the chef and owner of Charlotte Shores Personal Chef Services. 21 00:00:55,567 --> 00:00:58,000 My style of cooking is unique 22 00:00:58,000 --> 00:01:00,867 and indecisive, as my personality. [chuckles] 23 00:01:00,867 --> 00:01:03,100 I focus a lot on Mediterranean flavors. 24 00:01:03,100 --> 00:01:05,767 I like light. I like acidic. 25 00:01:05,767 --> 00:01:08,467 I also incorporate a lot of French technique. 26 00:01:08,467 --> 00:01:13,100 But I do have the opportunity to experiment and try different things a lot. 27 00:01:13,100 --> 00:01:16,266 I'm very competitive. I grew up in a family with six children, 28 00:01:16,266 --> 00:01:19,200 and so I felt like being able to speak, being able to do anything, 29 00:01:19,200 --> 00:01:20,300 I always had to compete. 30 00:01:20,300 --> 00:01:22,767 And that reflected in how I chose to live my life. 31 00:01:22,767 --> 00:01:25,266 Whether it was through pageantry or athletics, 32 00:01:25,266 --> 00:01:27,166 I always found a way to be competitive. 33 00:01:27,166 --> 00:01:29,000 And so, I wanna win. 34 00:01:34,000 --> 00:01:34,800 [Cody] Um, right. 35 00:01:34,800 --> 00:01:35,800 ♪♪ Oh, yeah ♪ 36 00:01:35,800 --> 00:01:36,934 I am loud and talkative. 37 00:01:36,934 --> 00:01:38,800 I want to know what you're doing, how you're feeling. 38 00:01:38,800 --> 00:01:40,500 And I'm also probably gonna try and get in your head. 39 00:01:41,367 --> 00:01:44,367 I am a culinary consultant, content creator, 40 00:01:44,367 --> 00:01:46,266 and I'm from Healdsburg, California. 41 00:01:46,266 --> 00:01:49,900 Nothing like a little bit of knife skills to make it amazing. 42 00:01:49,900 --> 00:01:53,900 My style of cooking is California. It's very eclectic. 43 00:01:53,900 --> 00:01:55,767 I grew up doing Mediterranean food, 44 00:01:55,767 --> 00:01:57,533 but now it's kind of branched out all over. 45 00:01:59,300 --> 00:02:02,300 The more difficult, the more pressure, 46 00:02:02,300 --> 00:02:04,467 the more I'm in the center of the storm. 47 00:02:04,467 --> 00:02:07,233 Anything that's high stress, that's where I feel the most comfortable. 48 00:02:11,066 --> 00:02:12,467 [producer speaking] 49 00:02:12,467 --> 00:02:13,967 [Elaina] No, I'm not mean at all. 50 00:02:13,967 --> 00:02:15,000 Ooh, that was a lie. 51 00:02:15,000 --> 00:02:17,033 [chuckling] That was a lie. 52 00:02:17,900 --> 00:02:19,667 Um... 53 00:02:19,667 --> 00:02:21,867 I'm a line cook in Greenville, South Carolina. 54 00:02:21,867 --> 00:02:24,367 My style of cooking is Southern Lowcountry, 55 00:02:24,367 --> 00:02:28,500 with Italian inspiration, West African, Caribbean. 56 00:02:28,500 --> 00:02:31,100 I am always playing around, 57 00:02:31,100 --> 00:02:34,066 but when it's time to get down to it, I don't play. 58 00:02:34,066 --> 00:02:37,533 I will smile in your face, but don't take it for weakness. 59 00:02:43,467 --> 00:02:46,000 In the kitchen, I'm very precise and focused on the mission. 60 00:02:47,166 --> 00:02:50,767 I'm a baker, chef, and based out of New York City. 61 00:02:50,767 --> 00:02:52,934 My style of cooking is Middle Eastern. 62 00:02:53,800 --> 00:02:56,567 Direct, straightforward. 63 00:02:56,567 --> 00:02:59,100 I grew up in Italy, and then I moved to Israel. 64 00:02:59,100 --> 00:03:01,600 Traveled around the world and developed my palate. 65 00:03:03,100 --> 00:03:05,266 I'm here to prove that I'm capable 66 00:03:05,266 --> 00:03:07,367 to compete in an American show, 67 00:03:07,367 --> 00:03:09,467 speaking English in the camera, 68 00:03:09,467 --> 00:03:12,133 and beating up some professional chefs. 69 00:03:13,567 --> 00:03:15,934 Yes! Yes! 70 00:03:16,367 --> 00:03:17,600 [Tim] Hello, everybody. 71 00:03:17,600 --> 00:03:19,266 -[Elaina] Hey, hey. -Hi, lovers. 72 00:03:19,266 --> 00:03:20,767 -How you doing? -[exclaims excitedly] 73 00:03:20,767 --> 00:03:23,667 [Ted] Hi, y'all. Welcome. 74 00:03:23,667 --> 00:03:27,000 Chefs, you never know what you'll find in the Chopped baskets, 75 00:03:27,000 --> 00:03:30,567 and that is especially true for your competition. 76 00:03:30,567 --> 00:03:32,367 [laughing maniacally] 77 00:03:32,367 --> 00:03:33,867 [Ted] Check out your ingredients. 78 00:03:33,867 --> 00:03:36,500 Or what you think your ingredients are. 79 00:03:37,667 --> 00:03:38,700 Open 'em up. 80 00:03:41,300 --> 00:03:42,400 What? 81 00:03:42,400 --> 00:03:44,467 -Okay. -[Elaina] Oh, my God. 82 00:03:44,467 --> 00:03:47,266 We've got a friggin' cheeseburger. 83 00:03:47,266 --> 00:03:49,467 And you've got a cheeseburger. 84 00:03:49,467 --> 00:03:51,967 I immediately smell the cheeseburger, 85 00:03:51,967 --> 00:03:54,600 and realize it's fondant on the outside. 86 00:03:54,600 --> 00:03:56,100 Oh, my God, it's a candy thing. 87 00:03:56,100 --> 00:03:57,634 [Charlotte] Oh, this is cake. 88 00:03:59,266 --> 00:04:00,400 [Ted] Ice cream. 89 00:04:01,100 --> 00:04:02,667 Okay, ice cream looks familiar. 90 00:04:02,667 --> 00:04:04,200 By the shape, at least. 91 00:04:04,200 --> 00:04:05,700 [Elaina] Y'all play too much. 92 00:04:05,700 --> 00:04:07,900 This ice cream is really mashed potatoes. 93 00:04:07,900 --> 00:04:09,667 What the hell am I gonna do with that? 94 00:04:09,667 --> 00:04:11,800 -[Ted] Chicken tenders. -[in fake French accent] A chicken. 95 00:04:12,567 --> 00:04:13,967 [Ted] And onion rings. 96 00:04:13,967 --> 00:04:16,667 -Mmm. -Okay. 97 00:04:16,667 --> 00:04:17,767 [Cody in normal voice] I'm not sure, 98 00:04:17,767 --> 00:04:20,233 but these look like, literally, frozen onion rings. 99 00:04:21,266 --> 00:04:24,266 [Ted] Twenty minutes to figure out what you've really got 100 00:04:24,266 --> 00:04:26,200 and to make great appetizers. 101 00:04:27,567 --> 00:04:28,634 Clock starts now. 102 00:04:28,634 --> 00:04:30,166 -All right, chefs. -[judges cheering, applauding] 103 00:04:30,166 --> 00:04:31,600 -[Jeff] Whoo-hoo! -[Tiffani] That's great! 104 00:04:33,300 --> 00:04:34,333 [Cody] Let's do this! 105 00:04:34,667 --> 00:04:37,100 -Ahhh! -And, uh... 106 00:04:37,100 --> 00:04:39,100 Tiffani, two special guests joining you. 107 00:04:39,100 --> 00:04:42,400 Award-winning executive pastry chef, Stephanie Boswell. 108 00:04:42,400 --> 00:04:44,400 -[Tiffani] Yay! -[Ted] And Chopped champion, 109 00:04:44,400 --> 00:04:46,500 -Joe Sasto. -[Tiffani] Yay! 110 00:04:46,500 --> 00:04:48,367 [Ted] Judges, this is wild. 111 00:04:48,367 --> 00:04:49,567 - Three out of the four-- - [exclaims] 112 00:04:49,567 --> 00:04:50,900 [Ted] ...ingredients in that basket 113 00:04:50,900 --> 00:04:54,000 are disguised as something completely different. 114 00:04:54,000 --> 00:04:57,200 Deceitful? Yes. Entertaining? Wildly. 115 00:04:57,200 --> 00:04:58,867 [chuckles] 116 00:04:58,867 --> 00:05:02,266 [Elaina] They shocked me with this basket. 117 00:05:02,266 --> 00:05:04,567 My anxiety is through the roof. 118 00:05:04,567 --> 00:05:05,734 [gasps] Ooh! 119 00:05:05,734 --> 00:05:08,367 But I am always the winner and I will always take all. 120 00:05:08,367 --> 00:05:09,567 Elaina, what's the plan? 121 00:05:09,567 --> 00:05:13,266 -I am making some tacos. -[Ted] Okay. 122 00:05:13,266 --> 00:05:14,433 Everybody loves tacos. 123 00:05:14,433 --> 00:05:16,700 [Tiffani] Burger ice cream onion ring chicken tacos? 124 00:05:16,700 --> 00:05:18,600 -Correct. -Love it. 125 00:05:18,600 --> 00:05:23,500 [Elaina] I'm making a chicken and cheeseburger cake taco filling. 126 00:05:23,500 --> 00:05:25,066 [Ted] Your mind just keeps looking at 127 00:05:25,066 --> 00:05:26,567 what really does look like a cheeseburger. 128 00:05:26,567 --> 00:05:28,367 -It's not. -[Tiffani] Right. It's not a burger. It's cake. 129 00:05:28,367 --> 00:05:29,567 Like, you just have to think of it as cake. 130 00:05:29,567 --> 00:05:31,000 [Stephanie] Yeah, if it was a real burger, 131 00:05:31,000 --> 00:05:33,900 you'd have so many different ingredients to choose from and play with. 132 00:05:33,900 --> 00:05:35,600 This is just cake. 133 00:05:37,000 --> 00:05:38,500 [Tiffani] The ice cream cone is an ice cream cone. 134 00:05:38,500 --> 00:05:41,667 The vanilla-looking gorgeous ice cream that does seem to be melting, 135 00:05:41,667 --> 00:05:43,400 it is mashed potatoes. 136 00:05:44,266 --> 00:05:47,567 I think the best way to approach sweet ingredients 137 00:05:47,567 --> 00:05:49,567 is to balance it out with acid or heat. 138 00:05:49,567 --> 00:05:51,667 -You can make a glaze. -[Tiffani] Love that. 139 00:05:51,667 --> 00:05:54,867 You can make a sauce, bring in vinegar, bring in the chili. 140 00:05:54,867 --> 00:05:57,166 [Cody] I think I have a pretty untraditional approach to cooking. 141 00:05:57,166 --> 00:05:58,900 I don't feel like I have a culinary style. 142 00:05:58,900 --> 00:06:00,967 I just feel like I have this little attack squad 143 00:06:00,967 --> 00:06:02,266 of culinary villains 144 00:06:02,266 --> 00:06:03,734 that are just so good at just being like, 145 00:06:03,734 --> 00:06:06,667 "Doesn't matter what it is or where it comes from, we'll figure it out." 146 00:06:06,667 --> 00:06:08,667 Panko's on my station, just in case anyone cares. 147 00:06:08,667 --> 00:06:10,800 [in sing-song voice] Heard. 148 00:06:11,800 --> 00:06:12,967 [Tiffani] Just watching Cody, 149 00:06:12,967 --> 00:06:14,300 I'm seeing two savory ingredients, 150 00:06:14,300 --> 00:06:15,600 chicken tenders, mashed potatoes, 151 00:06:15,600 --> 00:06:17,500 going into the food processor, together. 152 00:06:17,500 --> 00:06:20,867 [Cody] For my appetizer. I am making a potato and chicken croquette, 153 00:06:20,867 --> 00:06:21,800 served with an herb salad 154 00:06:21,800 --> 00:06:25,367 that's tossed with a onion ring gastrique, 155 00:06:25,367 --> 00:06:28,300 with a pickled gummy nuoc cham. 156 00:06:28,300 --> 00:06:30,567 So, he's making, like, a forcemeat, essentially? 157 00:06:30,567 --> 00:06:32,200 -[Joe] Yeah. -[Tiffani] Cody's making a croquette. 158 00:06:32,200 --> 00:06:34,000 -[Stephanie] Okay. -He's using the mashed potatoes very smartly, 159 00:06:34,000 --> 00:06:35,066 and whipping that with the chicken, 160 00:06:35,066 --> 00:06:37,066 seasoning that, and then, he's gonna bread that 161 00:06:37,066 --> 00:06:40,166 and probably fry it into croquette deliciousness. 162 00:06:40,166 --> 00:06:41,567 [Cody] The potato mixed with the chicken, 163 00:06:41,567 --> 00:06:44,033 it's just gonna make a super solid texture to make this nugget... 164 00:06:44,500 --> 00:06:45,800 [kisses] 165 00:06:45,800 --> 00:06:46,767 [Joe] One of my favorite, 166 00:06:46,767 --> 00:06:48,667 I guess you can call it a trend right now, 167 00:06:48,667 --> 00:06:51,000 is savory food that's actually sweet. 168 00:06:51,000 --> 00:06:54,367 -So, the onion rings? Not actually onion rings. -Hmm. 169 00:06:54,367 --> 00:06:55,767 -[Tiffani] You don't say, sir. -[Joe] Nope. 170 00:06:55,767 --> 00:06:58,166 -[Tiffani] Huh! -[Joe] They are a red licorice, 171 00:06:58,166 --> 00:07:00,200 coated in Graham cracker crumbs. 172 00:07:00,200 --> 00:07:02,266 None of the elements of an onion ring. 173 00:07:02,266 --> 00:07:03,734 -No onion flavor. -[laughing] 174 00:07:05,800 --> 00:07:06,800 [Charlotte] Being a personal chef 175 00:07:06,800 --> 00:07:08,767 really gives me an edge in this competition. 176 00:07:08,767 --> 00:07:11,066 I'm cooking different things all of the time, 177 00:07:11,066 --> 00:07:14,166 and chicken tenders are something that I work with a lot. 178 00:07:14,166 --> 00:07:16,667 And I immediately think chicken piccata. 179 00:07:16,667 --> 00:07:20,000 Chicken piccata is an Italian dish. It's lightly breaded, 180 00:07:20,000 --> 00:07:22,900 and it's got a lemon caper sauce that goes over it. 181 00:07:24,867 --> 00:07:27,266 [Tiffani] Chef Charlotte, how's the burger boogie? 182 00:07:27,266 --> 00:07:28,667 [Charlotte] So, what we're gonna do with it 183 00:07:28,667 --> 00:07:32,300 is use the cake part as a breading for my chicken. 184 00:07:32,300 --> 00:07:34,166 My kids love chicken tenders. 185 00:07:34,166 --> 00:07:37,300 I have three deliciously beautiful children, 186 00:07:37,300 --> 00:07:39,266 and they are the light of my life. 187 00:07:39,266 --> 00:07:42,367 I wanna show my kids that I can be put into this position 188 00:07:42,367 --> 00:07:44,166 and excel and shine with it. 189 00:07:44,166 --> 00:07:46,900 Chefs, you're down to 13 minutes here. 190 00:07:48,100 --> 00:07:50,266 I think I will turn the chicken tender into schnitzel. 191 00:07:50,266 --> 00:07:51,767 Very common food in Israel. 192 00:07:51,767 --> 00:07:53,100 So, for my appetizer, 193 00:07:53,100 --> 00:07:55,500 I'm making mashed potato stuffed schnitzel 194 00:07:55,500 --> 00:07:58,166 with matbucha sauce and tahini. 195 00:07:58,166 --> 00:07:59,500 I'm looking at the onion rings, 196 00:07:59,500 --> 00:08:01,667 and I don't really know what to do with the licorice inside. 197 00:08:01,667 --> 00:08:03,200 But I know that the crust of it, 198 00:08:03,200 --> 00:08:05,800 I will crumble together with the cone of the ice cream, 199 00:08:05,800 --> 00:08:07,767 into the breading for the schnitzel. 200 00:08:07,767 --> 00:08:10,900 So it looks like Ben... He used the crumbs as his breading. 201 00:08:10,900 --> 00:08:13,600 And I see he has his cake ground up there. 202 00:08:13,600 --> 00:08:16,600 Chefs, ten minutes remain. Halfway in. 203 00:08:16,600 --> 00:08:17,700 [Tiffani] Truly hoping that they realize 204 00:08:17,700 --> 00:08:20,200 that the chicken tenders are actually chicken tenders. 205 00:08:20,200 --> 00:08:22,500 I'm hoping that they don't taste the raw chicken. 206 00:08:22,500 --> 00:08:24,667 [in normal voice] What have I gotten myself into? 207 00:08:24,667 --> 00:08:28,600 [Stephanie] I love the idea of obviously using the chicken and then a sweet sauce. 208 00:08:28,600 --> 00:08:30,667 Like, I don't think I would use that burger 209 00:08:30,667 --> 00:08:32,367 for anything other than the fondant, 210 00:08:32,367 --> 00:08:34,467 because it's basically just sugar. 211 00:08:34,467 --> 00:08:36,467 So, using that fondant to create, like, 212 00:08:36,467 --> 00:08:39,266 -a barbecue sauce or a mole of some kind. -[Tiffani] Same. 213 00:08:39,266 --> 00:08:42,166 [Ben] I should have chosen a bigger pan. 214 00:08:42,166 --> 00:08:45,900 [Elaina] I'm going to use the mashed potato and the onion rings 215 00:08:45,900 --> 00:08:50,066 to make an ice cream chipotle crema, 216 00:08:50,066 --> 00:08:53,867 because I need the richness and the thickness of the mashed potatoes 217 00:08:53,867 --> 00:08:55,734 to combat the heat. 218 00:08:58,166 --> 00:08:59,700 [Cody] I grab an onion ring. 219 00:08:59,700 --> 00:09:02,233 I'm like... [snaps fingers] "That might be gastrique territory right there." 220 00:09:03,000 --> 00:09:04,567 And I think, just a little bit of freshness 221 00:09:04,567 --> 00:09:05,900 is where we're gonna bring this up. 222 00:09:06,567 --> 00:09:08,400 It's going, it's going. 223 00:09:08,400 --> 00:09:11,367 My mind was kind of going chicken piccata route. 224 00:09:11,367 --> 00:09:13,967 And so, I decide, "Okay, well, let's do a play on that 225 00:09:13,967 --> 00:09:15,767 "with a creamy potato sauce." 226 00:09:15,767 --> 00:09:18,166 Some of the sweetness from the licorice will help cut through. 227 00:09:18,166 --> 00:09:20,500 Still include the capers and the lemon, 228 00:09:20,500 --> 00:09:23,033 and have a really nice, beautiful sauce on the plate. 229 00:09:24,700 --> 00:09:27,900 [Ben] So, matbucha, it's a very common sauce in Israel. 230 00:09:27,900 --> 00:09:30,166 Hot tomato sauce, slowly cooked 231 00:09:30,166 --> 00:09:34,266 to get all the sweetness and deep flavors of tomatoes and peppers. 232 00:09:34,266 --> 00:09:36,700 Never thought I'm gonna cook with licorice. 233 00:09:36,700 --> 00:09:38,000 I'm looking at the cheeseburger 234 00:09:38,000 --> 00:09:39,233 and I'm seeing the layer of the tomato. 235 00:09:39,233 --> 00:09:41,667 And I'm just thinking to myself, "Tomato with tomato." 236 00:09:41,667 --> 00:09:44,900 Even though it's not a tomato, it will make sense in the tomato sauce. 237 00:09:45,066 --> 00:09:46,000 Uh-oh. 238 00:09:46,000 --> 00:09:47,667 I'm going to check my schnitzel and... 239 00:09:47,667 --> 00:09:49,533 -[grunts] -[sizzling] 240 00:09:50,800 --> 00:09:51,800 [Ben] ... 241 00:09:51,800 --> 00:09:54,767 Well, it looks like Ben has burnt his chicken. 242 00:09:54,767 --> 00:09:57,467 Put sugar in an exterior coating of something, 243 00:09:57,467 --> 00:09:58,967 -sugar burns immediately. -[Tiffani] Yeah. 244 00:09:58,967 --> 00:10:00,200 [Ben] It doesn't look good. 245 00:10:00,200 --> 00:10:02,266 The schnitzel holding three ingredients from the basket, 246 00:10:02,266 --> 00:10:04,033 and they'd better work. 247 00:10:08,600 --> 00:10:09,634 [Charlotte speaks indistinctly] 248 00:10:10,367 --> 00:10:12,000 Four minutes to go, chefs. 249 00:10:13,600 --> 00:10:15,367 [Ben] I feel very stressed at that point. 250 00:10:15,367 --> 00:10:17,266 [Ted] Does Ben have any leftover chicken 251 00:10:17,266 --> 00:10:18,867 and does he have time to cook it? 252 00:10:18,867 --> 00:10:19,834 Three minutes? Mmm. 253 00:10:19,834 --> 00:10:22,166 It doesn't look as I expected it to be, but... 254 00:10:22,166 --> 00:10:23,467 You're getting some salt here. 255 00:10:23,467 --> 00:10:24,400 ...I'm going with what I have. 256 00:10:24,400 --> 00:10:27,000 I don't have more time to make new ones. 257 00:10:27,000 --> 00:10:28,834 So, fingers crossed. 258 00:10:30,467 --> 00:10:33,867 [Elaina] I grab tortilla cheese, lime zest, 259 00:10:33,867 --> 00:10:35,767 and I get the candied pickles, 260 00:10:35,767 --> 00:10:37,867 to make a candied pickle topping 261 00:10:37,867 --> 00:10:39,967 for my Mexican street taco. 262 00:10:39,967 --> 00:10:43,066 [Ted] Elaina is plating her food so rapidly. It's crazy. 263 00:10:43,066 --> 00:10:44,300 All right. 264 00:10:44,300 --> 00:10:45,333 Under two minutes to go. 265 00:10:45,333 --> 00:10:47,100 -[screams] -But you can do this. You can do it. 266 00:10:51,100 --> 00:10:52,867 [Cody] I see that the pickles are candy. 267 00:10:52,867 --> 00:10:54,600 So, I'm using the pickles to make a nuoc cham. 268 00:10:54,600 --> 00:10:56,967 I'm thinking that this could be the dipping sauce to my nuggets 269 00:10:56,967 --> 00:11:00,233 that are just gonna give that last little acidic pop. 270 00:11:00,967 --> 00:11:03,467 There is nothing on Cody's plates, 271 00:11:03,467 --> 00:11:05,000 with a minute 20 on the clock. 272 00:11:05,000 --> 00:11:06,867 Cody, get some food on the plate, please. 273 00:11:06,867 --> 00:11:10,000 [Charlotte] I am hoping that these mashed potatoes will help achieve 274 00:11:10,000 --> 00:11:13,367 a really silky smooth sauce that will go on the plate. 275 00:11:13,367 --> 00:11:14,767 [Ted] Charlotte's tasting a sauce 276 00:11:14,767 --> 00:11:16,166 that needs to be on that plate in seconds. 277 00:11:16,166 --> 00:11:18,367 [Charlotte] And it's the consistency of milk. 278 00:11:18,367 --> 00:11:20,300 As I'm looking at the sauce and the clock, 279 00:11:20,300 --> 00:11:22,900 I'm realizing I'm not gonna have a chance to puree it. 280 00:11:22,900 --> 00:11:25,667 And I am just a little bit heart-broken. 281 00:11:25,667 --> 00:11:26,934 Behind, chef. Behind. 282 00:11:26,934 --> 00:11:28,667 -[Ted] We will find out. -[Tiffani] It's panic, right now. 283 00:11:28,667 --> 00:11:32,300 It's been a while since I've heard this level of borderline panic. 284 00:11:36,166 --> 00:11:36,967 Whoo! 285 00:11:36,967 --> 00:11:38,166 [Ben] So, I have the schnitzel, 286 00:11:38,166 --> 00:11:39,467 and I have the hot tomato sauce. 287 00:11:39,467 --> 00:11:40,800 I need something to balance it. 288 00:11:40,800 --> 00:11:42,700 And what better than a creamy tahini? 289 00:11:42,700 --> 00:11:46,433 Tahini is basically a sesame paste. 290 00:11:47,166 --> 00:11:48,066 Oh, yeah, baby. 291 00:11:49,800 --> 00:11:51,700 Cody? How you doing? What are you doing? 292 00:11:51,700 --> 00:11:53,200 -[Joe] Start plating. -[Stephanie] Put it on a plate. 293 00:11:53,200 --> 00:11:54,767 -[Joe] Start plating on. -[Ted] There we go. All right. 294 00:11:54,767 --> 00:11:56,333 Thirty seconds, folks. 295 00:11:58,166 --> 00:11:59,600 Time for the zen. 296 00:11:59,600 --> 00:12:01,567 -[Ted] Get it done, chefs. Twenty seconds. -[Tiffani] Here we go, guys. 297 00:12:01,567 --> 00:12:02,967 -Everything on the plate. -[Joe] Here we go, here we go. 298 00:12:02,967 --> 00:12:04,600 -Here we go! -Come on, come on, come on. 299 00:12:04,600 --> 00:12:07,400 -[Ted] Final seconds. -[judges clamoring] 300 00:12:07,400 --> 00:12:08,500 [Joe] Let's go. 301 00:12:09,000 --> 00:12:13,000 [Ted] Nine, eight, seven, six, 302 00:12:13,367 --> 00:12:17,166 five, four, three, two-- 303 00:12:17,166 --> 00:12:18,800 -[Tiffani] And it's... Oh! -[Ted] ...one. 304 00:12:18,800 --> 00:12:20,333 -[judges whooping] -Whoo! 305 00:12:22,166 --> 00:12:24,767 -[Elaina grunts] -[Charlotte] Oh, my gosh, that was intense. 306 00:12:24,767 --> 00:12:26,800 Doesn't matter how much you practice. 307 00:12:26,800 --> 00:12:29,300 Being in the actual kitchen completely changes everything. 308 00:12:29,300 --> 00:12:31,467 But I got things on the plate. 309 00:12:31,467 --> 00:12:33,066 [Ben] I'm feeling great. 310 00:12:33,066 --> 00:12:35,767 I'm pretty sure that it's delicious, 311 00:12:35,767 --> 00:12:37,100 but about presentation, 312 00:12:37,100 --> 00:12:38,700 I looked on the other competitors, 313 00:12:38,700 --> 00:12:40,834 and I'm like... I feel the tension. 314 00:12:41,500 --> 00:12:42,734 Woof! 315 00:12:46,166 --> 00:12:48,767 Chefs, you have arrived at the chopping block. 316 00:12:48,767 --> 00:12:52,567 In that first basket, you got a cheeseburger that was really a cake, 317 00:12:52,567 --> 00:12:54,900 mashed potatoes that looked like ice cream, 318 00:12:54,900 --> 00:12:57,100 licorice, disguised as onion rings, 319 00:12:57,100 --> 00:12:59,200 plus actual chicken tenders. 320 00:12:59,200 --> 00:13:00,767 Chef Cody, we're starting with you. 321 00:13:00,767 --> 00:13:04,266 Today, I made for you a potato and chicken croquette. 322 00:13:04,266 --> 00:13:06,400 I used the licorice to make a gastrique, 323 00:13:06,400 --> 00:13:10,667 and a nuoc cham that was made with the gummy pickle from the burger. 324 00:13:10,667 --> 00:13:13,000 That 20 minutes with those ingredients, that's a challenge. 325 00:13:13,000 --> 00:13:15,667 -You guys really got me on that today. -[chuckling] 326 00:13:15,667 --> 00:13:18,367 [Joe] Chef Cody, I think the way that you approached 327 00:13:18,367 --> 00:13:20,667 onion ring that was actually a licorice, 328 00:13:20,667 --> 00:13:22,467 and turning that into a gastrique 329 00:13:22,467 --> 00:13:24,166 by taking the sugar of the fondant, 330 00:13:24,166 --> 00:13:26,000 and turning that into a nuoc cham sauce... 331 00:13:26,000 --> 00:13:28,567 That was a great way to transform those. 332 00:13:28,567 --> 00:13:30,567 And your approach to the chicken tenders... 333 00:13:30,567 --> 00:13:33,166 The coating on it is nice. It's crispy. 334 00:13:33,166 --> 00:13:36,000 I do think that the nugget itself is a little bit dense. 335 00:13:36,000 --> 00:13:37,867 But I think this is super successful. 336 00:13:37,867 --> 00:13:39,867 I would never eat this in a restaurant and go, 337 00:13:39,867 --> 00:13:42,100 "There's a cheeseburger cake in this." 338 00:13:42,100 --> 00:13:44,667 -[Cody laughing] -"I'm getting onion ring licorice." 339 00:13:44,667 --> 00:13:48,200 It's all completely disguised in the most beautiful way. 340 00:13:48,200 --> 00:13:50,266 [Tiffani] Chef Cody, the use of the nuoc cham 341 00:13:50,266 --> 00:13:52,367 is, I think, really smart. But with nuoc cham, 342 00:13:52,367 --> 00:13:55,000 we need a lot of heat to kind of lift that sweetness. 343 00:13:55,000 --> 00:13:56,800 I want more heat here. 344 00:13:56,800 --> 00:13:58,066 Next up, Chef Elaina. 345 00:13:58,066 --> 00:14:00,100 -What's up, what's up. -[Ted] Please tell us about your dish. 346 00:14:00,100 --> 00:14:04,467 I made a chicken taco with ice cream crema, 347 00:14:04,467 --> 00:14:07,100 and a candied pickle topping. 348 00:14:07,100 --> 00:14:10,300 [Tiffani] Elaina, I think a taco is a really, really smart way to approach this. 349 00:14:10,300 --> 00:14:12,567 Use of the potatoes with the crema and then the licorice, 350 00:14:12,567 --> 00:14:13,967 it really works nicely. 351 00:14:13,967 --> 00:14:15,467 It is kind of just, like, interesting, 352 00:14:15,467 --> 00:14:17,000 sophisticated, almost fennel note. 353 00:14:17,000 --> 00:14:19,567 And using the potatoes as the binder for the crema? 354 00:14:19,567 --> 00:14:20,867 Very, very smart. 355 00:14:20,867 --> 00:14:23,000 I think you needed a little bit more cream. 356 00:14:23,000 --> 00:14:25,800 It reads a little dry, but the flavors are great. 357 00:14:25,800 --> 00:14:28,500 Yeah, I think all in all, you did a brilliant job with what you had. 358 00:14:28,500 --> 00:14:32,166 And I love your choice of using all of that spice 359 00:14:32,166 --> 00:14:33,567 to really kind of mask 360 00:14:33,567 --> 00:14:35,767 the sweetness of all the ingredients you had. 361 00:14:35,767 --> 00:14:38,967 [Jeff] It's delicious. Attacking it with all of those spices, 362 00:14:38,967 --> 00:14:41,767 all of that heat really balances out. 363 00:14:41,767 --> 00:14:43,433 -[Ted] Chef Elaina, thank you. -Thank you. 364 00:14:43,967 --> 00:14:45,567 Next up, Chef Ben. 365 00:14:45,567 --> 00:14:47,967 Was the most surprising basket I could imagine. 366 00:14:47,967 --> 00:14:50,567 Yeah, the burger was the biggest challenge for me. 367 00:14:50,567 --> 00:14:53,467 I actually was completely fooled. 368 00:14:53,467 --> 00:14:55,467 But I think I did okay. 369 00:14:55,467 --> 00:14:59,600 I made a mashed potato stuffed schnitzel with matbucha, 370 00:14:59,600 --> 00:15:02,467 which is a hot tomato sauce, and tahini. 371 00:15:02,467 --> 00:15:04,300 [Tiffani] What is the matbucha sauce? 372 00:15:04,300 --> 00:15:08,467 It's a Moroccan hot tomato sauce with garlic and chilies. 373 00:15:08,467 --> 00:15:13,166 I use the candied tomatoes from the burger, 374 00:15:13,166 --> 00:15:14,967 giving a sweetness that will come out 375 00:15:14,967 --> 00:15:17,066 after long cooking of the sauce. 376 00:15:17,066 --> 00:15:19,767 This sauce is fantastic. 377 00:15:19,767 --> 00:15:21,467 It's sweet, it's spicy. 378 00:15:21,467 --> 00:15:25,000 It's got a beautiful color to it. And the texture is amazing. 379 00:15:25,000 --> 00:15:28,467 Using the burger tomato into the tomato sauce. 380 00:15:28,467 --> 00:15:29,600 So clever. 381 00:15:29,600 --> 00:15:32,300 The heat in there really plows through the sweetness. 382 00:15:32,300 --> 00:15:34,100 And then, the tahini with it. It's so lovely. 383 00:15:34,100 --> 00:15:36,300 I really would like put this on anything and eat it. 384 00:15:36,300 --> 00:15:39,000 And when I say anything, I mean anything that's cooked. 385 00:15:39,000 --> 00:15:42,700 Your chicken schnitzel is a bit on the raw side. 386 00:15:42,700 --> 00:15:45,800 -[exclaims] -My chicken itself is unevenly cooked. 387 00:15:45,800 --> 00:15:47,667 There are some pieces in there that are done, 388 00:15:47,667 --> 00:15:49,800 and stuffing it with mashed potatoes, 389 00:15:49,800 --> 00:15:51,033 I thought, was really smart, 390 00:15:51,033 --> 00:15:54,800 'cause it was the most moist chicken that I've had so far. 391 00:15:54,800 --> 00:15:57,367 Thank you, Chef Ben. Finally, Chef Charlotte. 392 00:15:57,367 --> 00:16:00,367 Today I prepared for you a pan seared chicken tender, 393 00:16:00,367 --> 00:16:03,266 with a potato and graham cracker sauce 394 00:16:03,266 --> 00:16:06,166 on top of a radicchio frisee salad. 395 00:16:06,166 --> 00:16:08,066 In the sauce, we have the potatoes, 396 00:16:08,066 --> 00:16:11,266 the graham cracker crust, and a little bit of licorice. 397 00:16:11,266 --> 00:16:13,066 The capers, the caper liquid. 398 00:16:13,066 --> 00:16:14,567 I tried to go a little bit Italian. 399 00:16:14,567 --> 00:16:17,800 The dish was kind of based on chicken piccata. 400 00:16:17,800 --> 00:16:21,166 Chef Charlotte. Visually, I think it's fun and inviting. 401 00:16:21,166 --> 00:16:23,667 The chicken was cooked perfectly. 402 00:16:23,667 --> 00:16:26,500 -Thank you. -By using that cheeseburger cake as your coating. 403 00:16:26,500 --> 00:16:30,467 But also, pulling in panko breadcrumbs, I think, was very smart. 404 00:16:30,467 --> 00:16:32,467 -Thank you. -[Stephanie] I mean, it's beautiful. 405 00:16:32,467 --> 00:16:35,100 I will say. I don't think your sauce was as successful. 406 00:16:35,100 --> 00:16:37,767 The texture is kind of funny. The look of it is kind of funny. 407 00:16:37,767 --> 00:16:40,500 The little chunks of red licorice in there. 408 00:16:40,500 --> 00:16:43,700 It's very garlicky, and it's very caper forward. 409 00:16:43,700 --> 00:16:47,066 -And it's just a weird juxtaposition. -Okay. 410 00:16:47,066 --> 00:16:48,667 I think using the potato... And it's really smart. 411 00:16:48,667 --> 00:16:50,367 Gives you, like, a natural thickness. 412 00:16:50,367 --> 00:16:52,200 -Just genius. -Thank you, Chef. 413 00:16:52,200 --> 00:16:53,233 [Ted] Chef Charlotte, thank you. 414 00:16:53,233 --> 00:16:55,467 Kudos to all of you for rolling with the punches 415 00:16:55,467 --> 00:16:57,900 in an extra challenging first round. 416 00:16:57,900 --> 00:17:00,066 Who's coming back for the second? 417 00:17:00,066 --> 00:17:03,066 We'll find out soon. Thank you, chefs. 418 00:17:03,066 --> 00:17:05,400 I feel like I could potentially be chopped. 419 00:17:05,400 --> 00:17:08,100 You know, the judges weren't happy with the sauce that I made. 420 00:17:08,100 --> 00:17:09,567 But what they did love was my chicken. 421 00:17:09,567 --> 00:17:12,967 So, hopefully that's enough to take me to the next round. 422 00:17:12,967 --> 00:17:16,100 [Ben] I think I'm gonna get chopped. Not because of the flavors. 423 00:17:16,100 --> 00:17:17,700 I'm very proud of what I served. 424 00:17:17,700 --> 00:17:19,967 But, I mean, raw chicken. [sighs] 425 00:17:19,967 --> 00:17:21,900 How can you continue with raw chicken? 426 00:17:22,667 --> 00:17:24,700 It's time to see what's under here. 427 00:17:32,967 --> 00:17:36,600 So, whose dish is on the chopping block? 428 00:17:42,800 --> 00:17:46,667 Chef Charlotte. You've been chopped. Judges? 429 00:17:46,667 --> 00:17:49,400 [Joe] Chef Charlotte, the onion ring, the licorice candy, 430 00:17:49,400 --> 00:17:51,100 as well as those mashed potatoes 431 00:17:51,100 --> 00:17:53,800 led to a very difficult to eat sauce. 432 00:17:53,800 --> 00:17:55,900 And so, we had to chop you. 433 00:17:56,667 --> 00:17:58,166 Thank you, chefs. Bye, guys. 434 00:17:58,166 --> 00:18:00,767 Bye. Oh, my God. 435 00:18:00,767 --> 00:18:02,266 [Charlotte] It's kind of hard to swallow 436 00:18:02,266 --> 00:18:05,266 that undercooked chicken was better than my sauce. 437 00:18:05,266 --> 00:18:07,233 But I am proud of what I did. 438 00:18:10,967 --> 00:18:13,867 [Ted] Chef Ben, Chef Elaina, Chef Cody. 439 00:18:13,867 --> 00:18:16,500 Are you ready for some second round hijinks? 440 00:18:17,100 --> 00:18:18,166 -No. -Mmm-mmm. 441 00:18:18,166 --> 00:18:19,467 -No. -No. 442 00:18:19,467 --> 00:18:21,467 Ready to party. 443 00:18:21,467 --> 00:18:22,900 -[Ted] All right. -I'm with you. I'll join you there. 444 00:18:26,867 --> 00:18:28,600 Open 'em up. 445 00:18:28,600 --> 00:18:29,700 -Ooh! -[Ted] And you need to figure out 446 00:18:29,700 --> 00:18:31,367 what's really in this basket, 447 00:18:31,367 --> 00:18:33,266 -but appears to be-- -You guys. 448 00:18:33,266 --> 00:18:34,367 [Ted] ...shrimp cocktail. 449 00:18:34,367 --> 00:18:36,100 What are you? 450 00:18:36,100 --> 00:18:38,433 This looks weird. 451 00:18:38,967 --> 00:18:39,900 [Ted] Pigs in a blanket. 452 00:18:39,900 --> 00:18:43,000 I'm looking at the pigs and it's a carrot. 453 00:18:43,767 --> 00:18:45,567 [Ted] Sunny side up eggs. 454 00:18:45,567 --> 00:18:46,767 What is that? 455 00:18:46,767 --> 00:18:49,100 Not what I'm expecting, that's for sure. 456 00:18:49,100 --> 00:18:51,100 Obviously, it's not the sunny side up,, 457 00:18:51,100 --> 00:18:54,266 but I'm already recognizing the candied apricots on top. 458 00:18:54,266 --> 00:18:55,700 And skate wings. 459 00:18:55,700 --> 00:18:57,333 Skate wing. That is beautiful. 460 00:18:57,500 --> 00:18:59,166 Raw fish. 461 00:18:59,166 --> 00:19:00,500 I know what to do with you. 462 00:19:02,367 --> 00:19:03,600 [Ted] Thirty minutes to sort it out 463 00:19:03,600 --> 00:19:05,500 and make amazing main dishes. 464 00:19:06,266 --> 00:19:07,266 Clock starts now. 465 00:19:07,266 --> 00:19:09,433 -All right, chefs, let's go. -[Joe] Go, chefs! 466 00:19:11,367 --> 00:19:12,667 [Ted] Judges, I have good news, which is 467 00:19:12,667 --> 00:19:15,367 the skate wing is a skate wing. 468 00:19:15,367 --> 00:19:17,300 The rest of the basket? Who knows? 469 00:19:17,300 --> 00:19:18,800 Question for you is 470 00:19:18,800 --> 00:19:20,700 do you think this second deceptive basket 471 00:19:20,700 --> 00:19:23,600 is gonna push these chefs over the brink? 472 00:19:23,600 --> 00:19:26,200 I've got nothing but optimism and positivity for them. 473 00:19:26,200 --> 00:19:27,333 -[Ted] Really? -Hmm. 474 00:19:27,333 --> 00:19:29,000 -[Ted] Okay. -[Tiffani] I'd like to stay off the brink 475 00:19:29,000 --> 00:19:30,400 and closer to the edge of glory. 476 00:19:30,400 --> 00:19:32,066 If that's at all possible in this round. 477 00:19:32,066 --> 00:19:33,266 -[Ted chuckles] -[Joe] I would like to skate, 478 00:19:33,266 --> 00:19:35,800 -right on the edge. -[Tiffani exclaims] 479 00:19:37,066 --> 00:19:38,767 [Cody] This basket's even better than the last one. 480 00:19:38,767 --> 00:19:40,567 We have a lot of stuff to work with. Carrot. 481 00:19:40,567 --> 00:19:42,300 The sweetness. I think I'm good. 482 00:19:42,767 --> 00:19:44,100 For my entree, I am making 483 00:19:44,100 --> 00:19:46,767 classically fried skate with a orange cognac 484 00:19:46,767 --> 00:19:48,900 and weird shrimp ice cream sauce. 485 00:19:48,900 --> 00:19:51,667 Finish with a sunny side apricot gremolata. 486 00:19:51,667 --> 00:19:53,300 So, I pull out the carrots from the pigs in the blanket, 487 00:19:53,300 --> 00:19:55,100 and I wanna start forming like a base sauce. 488 00:19:55,100 --> 00:19:58,066 Cody, what are you thinking with this mystery basket? 489 00:19:58,066 --> 00:19:59,100 [Cody] Uh, this is so much fun. 490 00:19:59,100 --> 00:20:00,700 The only big question mark is this little shrimp. 491 00:20:00,700 --> 00:20:02,500 But I'm gonna do a nice little puree 492 00:20:02,500 --> 00:20:03,767 with the carrots and the shrimp. 493 00:20:03,767 --> 00:20:06,200 And I think the sweetness are gonna go really well with that. 494 00:20:06,200 --> 00:20:08,867 [Stephanie] The shrimp cocktail, this is, 495 00:20:08,867 --> 00:20:12,767 essentially, just a yuzu ice cream coated in white chocolate, 496 00:20:12,767 --> 00:20:15,200 and then it's hand painted to look like shrimp. 497 00:20:15,200 --> 00:20:17,400 A sweet, citrusy, yuzu component 498 00:20:17,400 --> 00:20:19,367 would pair really well with the skate wing. 499 00:20:19,367 --> 00:20:20,967 We also have sunny side up eggs, 500 00:20:20,967 --> 00:20:23,767 which are neither eggs nor particularly sunny side up. 501 00:20:23,767 --> 00:20:25,200 They are canned apricots 502 00:20:25,200 --> 00:20:27,100 just sitting on a swoosh of yogurt. 503 00:20:27,100 --> 00:20:28,467 I love yogurt and fish together. 504 00:20:28,467 --> 00:20:30,200 Put a really strong spice mix 505 00:20:30,200 --> 00:20:32,266 on that fish, like a Middle Eastern spice mix 506 00:20:32,266 --> 00:20:33,300 with some apricot yogurt. 507 00:20:33,300 --> 00:20:35,500 I'm not mad at that. I'm actually okay with that. 508 00:20:36,467 --> 00:20:37,567 Mmm. 509 00:20:37,567 --> 00:20:38,734 So I quickly learned 510 00:20:38,734 --> 00:20:42,567 that the shrimp on the shrimp cocktail is yuzu ice cream. 511 00:20:42,567 --> 00:20:46,066 So my mind immediately goes to Asia. 512 00:20:46,066 --> 00:20:50,200 I'm making a red curry and coconut skate stew 513 00:20:50,200 --> 00:20:53,367 over rice noodles and pigs in a blanket 514 00:20:53,367 --> 00:20:55,100 sesame crumble on top. 515 00:20:55,100 --> 00:20:57,900 I'm adding the carrots from the pigs in the blanket, 516 00:20:57,900 --> 00:21:01,667 the full fat Greek yogurt and then my not so shrimp 517 00:21:01,667 --> 00:21:04,100 to bring in the acidity. 518 00:21:04,100 --> 00:21:06,100 [Tiffani] I think Elaina has a really strong plan. 519 00:21:06,100 --> 00:21:08,467 -Come on, baby. -She's put all of her eggs 520 00:21:08,467 --> 00:21:12,100 literally eggs, pigs and shrimp 521 00:21:12,100 --> 00:21:14,700 to the base of this Asian style curry. 522 00:21:16,400 --> 00:21:19,367 [Ben] Growing up in Israel, I used to eat a lot of fish. 523 00:21:19,367 --> 00:21:21,266 We are like on the Mediterranean, 524 00:21:21,266 --> 00:21:23,767 so fresh fish is always available. 525 00:21:23,767 --> 00:21:25,367 It's the first time I'm working with skate wings, 526 00:21:25,367 --> 00:21:27,967 but I'm pretty confident in my fish game. 527 00:21:27,967 --> 00:21:31,166 For my main dish, I'm making a skate wing stew 528 00:21:31,166 --> 00:21:33,900 over couscous. with light tzatziki. 529 00:21:34,300 --> 00:21:36,867 Ben is making a vegetable 530 00:21:36,867 --> 00:21:39,000 kind of looks like mirepoix situation. 531 00:21:39,000 --> 00:21:41,300 A little bit of thyme smells great. 532 00:21:41,300 --> 00:21:43,200 [Ben] I am adding the fish. 533 00:21:43,200 --> 00:21:45,266 Let them wok on high heat, 534 00:21:45,266 --> 00:21:47,000 and then I'm taking the shrimps 535 00:21:47,000 --> 00:21:49,900 and I'm squeezing all the juice out. 536 00:21:49,900 --> 00:21:51,900 That's my acidic factor for the dish. 537 00:21:52,867 --> 00:21:54,900 Bone and the skin has been removed from this skate. 538 00:21:54,900 --> 00:21:57,266 So it is a filet. It is very delicate. 539 00:21:57,266 --> 00:21:58,634 It's nutty and it's sweet. 540 00:21:58,634 --> 00:22:01,300 It likes to be sauteed lightly and butter with a tiny bit of flour. 541 00:22:01,300 --> 00:22:03,500 Skate when you start overcooking it, it breaks apart 542 00:22:03,500 --> 00:22:05,500 and just like, it gets like mushy, weird. 543 00:22:05,500 --> 00:22:08,367 Chef's just under 20 min here. 544 00:22:08,367 --> 00:22:10,100 [Cody] Skate one of my favorite fish to work with. 545 00:22:10,100 --> 00:22:11,500 This is awesome. Super lean. 546 00:22:11,500 --> 00:22:13,467 I want to cook this whole make it crispy. 547 00:22:13,467 --> 00:22:15,100 Can't overcook it, though. 548 00:22:17,667 --> 00:22:19,800 [Elaina] At this point, I diced my skate wing. 549 00:22:19,800 --> 00:22:22,967 I need it to cook fast, and I want every bite 550 00:22:22,967 --> 00:22:25,900 of noodle and broth to have the skate. 551 00:22:27,000 --> 00:22:28,166 [Ben] Behind you. 552 00:22:28,166 --> 00:22:29,567 [Tiffani] Uh, Elaina has the rice noodles 553 00:22:29,567 --> 00:22:31,533 that she's had in her whaling water. 554 00:22:31,867 --> 00:22:32,967 Come on, baby. 555 00:22:32,967 --> 00:22:34,967 -[Joe] Been there a long time. -[Tiffani] Long time. 556 00:22:34,967 --> 00:22:36,767 -[Joe] Don't take long to cook noodles. -[Stephanie] No. 557 00:22:36,767 --> 00:22:38,500 Ten minutes to go, chefs. 558 00:22:38,500 --> 00:22:39,867 -[indistinct shouting] -[Elaina sighing impatiently] 559 00:22:39,867 --> 00:22:41,734 I just started cooking. 560 00:22:43,300 --> 00:22:45,166 [Tiffani] Ben looks like he's working on a really fresh sauce. 561 00:22:45,166 --> 00:22:46,700 He's got cucumbers, lemon juice. 562 00:22:46,700 --> 00:22:48,567 He's got his yogurt in there. 563 00:22:48,567 --> 00:22:50,800 [Ben] I'm using the Greek yogurt from the sunny side egg 564 00:22:50,800 --> 00:22:53,166 to make a light tzatziki. 565 00:22:53,166 --> 00:22:54,266 That makes a lot of sense. 566 00:22:54,266 --> 00:22:55,900 -Really happy to see it. -[Joe] Yeah. 567 00:22:55,900 --> 00:22:58,467 [Ben] Everybody needs to know how to make couscous. 568 00:22:58,467 --> 00:23:00,800 I'm taking a small pot cold, 569 00:23:00,800 --> 00:23:04,767 I'm filling it up with couscous, salt and olive oil. 570 00:23:04,767 --> 00:23:06,266 Then I'm taking boiling water 571 00:23:06,266 --> 00:23:09,000 and I'm adding it covering one inch 572 00:23:09,000 --> 00:23:11,000 above the couscous. 573 00:23:11,400 --> 00:23:12,767 Yeah. 574 00:23:12,767 --> 00:23:14,834 All right chefs, five minutes left on the clock. 575 00:23:16,100 --> 00:23:17,400 [blender whirring] 576 00:23:18,166 --> 00:23:20,066 [Cody] Apricot gremolata. So here we have 577 00:23:20,066 --> 00:23:22,100 the opportunity for acidity and texture. 578 00:23:22,100 --> 00:23:23,867 And the puff pastry from the pigs in the blanket. 579 00:23:23,867 --> 00:23:25,500 I think this is actually the perfect bread component, 580 00:23:25,500 --> 00:23:26,600 So I'm gonna get these in the pan. 581 00:23:26,600 --> 00:23:27,900 You get crispy from the fish, 582 00:23:27,900 --> 00:23:28,900 you got velvety from the sauce, 583 00:23:28,900 --> 00:23:31,133 and now you have texture from this gremolata. 584 00:23:31,767 --> 00:23:32,900 [Tiffani] Let's go, guys. 585 00:23:32,900 --> 00:23:34,500 -[Ted] Yeah. -Minute 30 left. 586 00:23:35,600 --> 00:23:38,000 [Elaina] I'm going to use the puff pastry. 587 00:23:38,000 --> 00:23:40,967 To make my pigs in a blanket sesame crumble. 588 00:23:40,967 --> 00:23:42,767 Once my crumble is ground, 589 00:23:42,767 --> 00:23:45,867 I'm looking at it, and I feel like I've taken it a bit far. 590 00:23:45,867 --> 00:23:47,100 [exclaims crying] 591 00:23:47,100 --> 00:23:48,467 There's not enough time on the clock, 592 00:23:48,467 --> 00:23:51,100 so I just have to roll with it and hope for the best. 593 00:23:51,467 --> 00:23:52,867 Do the hustle. 594 00:23:52,867 --> 00:23:54,667 -Four components on the plate. Let's go. -[Joe] Get it on the plate. 595 00:23:54,667 --> 00:23:55,600 Get it on the plate. 596 00:23:55,600 --> 00:23:57,500 Make sure you're tasting, chef's 597 00:23:57,500 --> 00:23:59,867 Acid adjust, salt adjust. 598 00:23:59,867 --> 00:24:01,800 [Ted] All right, you are running out of time here, chefs. 599 00:24:01,800 --> 00:24:02,767 Get it done. 600 00:24:02,767 --> 00:24:06,166 Ten, nine, eight, 601 00:24:06,166 --> 00:24:07,400 -seven, six... -[Elaina] Come baby. 602 00:24:07,400 --> 00:24:08,700 -[Joe] Oh! -[Tiffani] Finish, finish, finish. 603 00:24:08,700 --> 00:24:09,700 -Come on. -[Ted] Come on. 604 00:24:09,700 --> 00:24:12,567 Four, three, 605 00:24:12,567 --> 00:24:14,667 -two, one. -[Tiffani] There you go. 606 00:24:14,667 --> 00:24:16,200 [all cheering] 607 00:24:16,200 --> 00:24:17,867 [clapping] 608 00:24:17,867 --> 00:24:20,500 I got an olive oil drip here on my front head. 609 00:24:20,500 --> 00:24:21,533 I'm sweaty. 610 00:24:21,533 --> 00:24:23,066 -[Elaina sighing in exhaustion] -That's beautiful. 611 00:24:23,066 --> 00:24:24,166 -Hell yes! -[Ben] Thank you so much. 612 00:24:24,166 --> 00:24:25,667 -Oh! -Hell, yes. 613 00:24:25,667 --> 00:24:27,400 [Ben] Oh, yeah. 614 00:24:28,266 --> 00:24:30,066 [Cody] Oh, my God! I'm sweating. 615 00:24:30,066 --> 00:24:31,300 That was insane. 616 00:24:31,300 --> 00:24:33,500 These baskets, they're super challenging, 617 00:24:33,500 --> 00:24:34,867 which I wanted. 618 00:24:34,867 --> 00:24:37,100 But I didn't know they were gonna be this challenging for sure. 619 00:24:37,700 --> 00:24:40,100 [Elaina] I know everything is tasty. 620 00:24:40,100 --> 00:24:41,500 I've built my flavors up, 621 00:24:41,500 --> 00:24:44,066 but I'm worried about the plating, 622 00:24:44,066 --> 00:24:45,467 The cleanliness, 623 00:24:45,467 --> 00:24:46,600 presentation. 624 00:24:54,000 --> 00:24:56,667 Chef Ben, Chef Elaina, Chef Cody. 625 00:24:56,667 --> 00:24:59,200 For the entree round you've got ice cream treats 626 00:24:59,200 --> 00:25:01,266 that looked like a shrimp cocktail, 627 00:25:01,266 --> 00:25:02,700 carrots and puff pastry 628 00:25:02,700 --> 00:25:04,400 disguised as pigs in a blanket. 629 00:25:04,400 --> 00:25:08,000 Sunny side up eggs that were really yogurt and apricots 630 00:25:08,000 --> 00:25:10,133 and totally real skate wings. 631 00:25:10,767 --> 00:25:12,233 Chef Ben, what do we have? 632 00:25:12,767 --> 00:25:15,367 We have a skate stew 633 00:25:15,367 --> 00:25:18,867 on couscous with light tzatziki. 634 00:25:18,867 --> 00:25:22,000 They call it light tzatziki because it's not heavy on the sauce. 635 00:25:22,000 --> 00:25:25,200 It's more like... coating it. 636 00:25:25,200 --> 00:25:27,100 Chef Ben, I think it was incredibly creative 637 00:25:27,100 --> 00:25:29,367 the way that you transformed each of these basket ingredients. 638 00:25:29,367 --> 00:25:31,266 The way that you used that sunny side up 639 00:25:31,266 --> 00:25:33,367 egg yogurt and turn it into a light 640 00:25:33,367 --> 00:25:34,433 version of tzatziki, 641 00:25:34,433 --> 00:25:37,166 that cuts through this rich stew that you created 642 00:25:37,166 --> 00:25:39,266 pulling out the carrots from the pigs in a blanket 643 00:25:39,266 --> 00:25:41,266 and transformed them as a sofrito. 644 00:25:41,266 --> 00:25:43,100 I think acted as a great base, 645 00:25:43,100 --> 00:25:46,000 and added really nice sweetness to this stew. 646 00:25:46,467 --> 00:25:47,467 I think you and I, however, 647 00:25:47,467 --> 00:25:49,600 have a different definition of the word stew, 648 00:25:49,600 --> 00:25:52,367 perhaps where I like something brothy, 649 00:25:52,367 --> 00:25:55,467 and this is almost more like a saute. 650 00:25:55,467 --> 00:25:57,800 It just feels sort of like everything put into 651 00:25:57,800 --> 00:25:59,967 a stockpot and boiled. 652 00:25:59,967 --> 00:26:01,667 Everything's just sort of melding together. 653 00:26:01,667 --> 00:26:03,300 But I mean, my favorite thing 654 00:26:03,300 --> 00:26:05,266 on this entire dish is actually the tzatziki. 655 00:26:05,266 --> 00:26:07,667 I think it's beautiful. It's bright. 656 00:26:07,667 --> 00:26:11,667 The couscous, is as light and fluffy and ethereal as couscous can be. 657 00:26:11,667 --> 00:26:12,734 This is so delicious. 658 00:26:12,734 --> 00:26:14,967 Introducing us and showing us how you like to eat. 659 00:26:14,967 --> 00:26:17,066 I love that, I love it when people don't hide themselves 660 00:26:17,066 --> 00:26:18,300 when they come here and cook. 661 00:26:18,300 --> 00:26:19,333 We get to see who they are 662 00:26:19,333 --> 00:26:21,467 and how they see the world and how they see food. 663 00:26:21,467 --> 00:26:23,266 That's the beauty of all of us. 664 00:26:23,266 --> 00:26:24,900 Chef Ben, thank you. 665 00:26:24,900 --> 00:26:26,667 -Thank you, Judges. -Next up, Chef Elaina, 666 00:26:26,667 --> 00:26:31,400 You have a red curry and coconut skate stew. 667 00:26:31,400 --> 00:26:35,166 Over rice noodles and a pigs in the blanket 668 00:26:35,166 --> 00:26:37,100 sesame crumble on top. 669 00:26:37,100 --> 00:26:39,867 Okay. What inspired you to take this direction, Chef? 670 00:26:39,867 --> 00:26:43,767 I pretty much highlighted what I plan on doing with the money when I win. 671 00:26:43,767 --> 00:26:48,100 Taking it and traveling. My first stop is going to be backpacking across Asia. 672 00:26:48,100 --> 00:26:50,100 Any country specifically in Asia? 673 00:26:50,100 --> 00:26:51,567 I definitely want to go to Japan. 674 00:26:51,567 --> 00:26:54,800 Thailand, Uh, Taiwan. 675 00:26:54,800 --> 00:26:57,000 I'll just covered the entire. I just wanna go. 676 00:26:57,000 --> 00:26:58,800 First and foremost. I love the flavor of that. 677 00:26:58,800 --> 00:27:02,266 You get that Thai curry spice 678 00:27:02,266 --> 00:27:04,000 and the acidity is beautiful, 679 00:27:04,000 --> 00:27:05,567 and the herbal notes are fantastic. 680 00:27:05,567 --> 00:27:08,000 The depth that you created with the curry spice, 681 00:27:08,000 --> 00:27:09,767 I think it's absolutely delicious. 682 00:27:09,767 --> 00:27:11,367 I think it's a smart route to go 683 00:27:11,367 --> 00:27:13,667 to incorporate the shrimp cocktail. 684 00:27:13,667 --> 00:27:15,867 That really sweet yuzu flavor, 685 00:27:15,867 --> 00:27:17,266 getting the pigs in the blanket in there 686 00:27:17,266 --> 00:27:19,800 and creating that nutty sesame crumble on top 687 00:27:19,800 --> 00:27:21,133 works really well. 688 00:27:21,133 --> 00:27:24,233 I do, however, think the Skate wing did trip you up a little bit. 689 00:27:25,166 --> 00:27:26,867 [Tiffani] The skate is super small, 690 00:27:26,867 --> 00:27:28,800 and it could be anything at this point. 691 00:27:28,800 --> 00:27:31,367 I mean, it's just kind of like unidentifiable meat, 692 00:27:31,367 --> 00:27:35,166 which is sad because skate is such a beautiful piece of fish. 693 00:27:35,166 --> 00:27:36,500 But your love for these flavors 694 00:27:36,500 --> 00:27:38,934 is really clear in this curry. 695 00:27:39,500 --> 00:27:41,200 Chef Elaina, thank you. 696 00:27:42,200 --> 00:27:43,467 Finally, Chef Cody. 697 00:27:43,467 --> 00:27:45,567 We have fried skate with cognac 698 00:27:45,567 --> 00:27:48,834 and carrot sauce, topped off with apricot gremolata. 699 00:27:49,266 --> 00:27:50,100 [Joe] Chef Cody. 700 00:27:50,100 --> 00:27:52,700 This was a great rendition 701 00:27:52,700 --> 00:27:54,400 of those basket ingredients that we gave you. 702 00:27:54,400 --> 00:27:56,266 You have those pigs in a blanket 703 00:27:56,266 --> 00:27:57,667 that you turn into this beautiful, 704 00:27:57,667 --> 00:28:00,066 crispy, crunchy gremolata topping. 705 00:28:00,066 --> 00:28:01,767 And then using the apricots in there 706 00:28:01,767 --> 00:28:04,667 just give you this beautiful, bright, sweet and sour note. 707 00:28:04,667 --> 00:28:07,667 The gremolata with the apricot is a really nice touch, and-- 708 00:28:07,667 --> 00:28:08,967 [Stephanie] I like the sauce. 709 00:28:08,967 --> 00:28:12,166 I think the sauce not only is beautiful, but it tastes amazing. 710 00:28:12,166 --> 00:28:13,066 Really nice job. 711 00:28:13,066 --> 00:28:14,867 [Tiffani] This is how skate should look. 712 00:28:14,867 --> 00:28:17,266 It's a little rare on the inside, 713 00:28:17,266 --> 00:28:18,133 closer to where the bone would be. 714 00:28:18,133 --> 00:28:21,333 But skate under better than skate over. 715 00:28:21,900 --> 00:28:23,600 Chef Cody, thank you. 716 00:28:26,567 --> 00:28:29,200 Yes, I am in the risk of like being chopped. 717 00:28:29,200 --> 00:28:32,266 Cody did an outstanding dish. 718 00:28:32,266 --> 00:28:34,100 I think he's going directly to the finals, 719 00:28:34,100 --> 00:28:37,867 and now it's between me and Elaina. 720 00:28:37,867 --> 00:28:42,100 Honestly, I don't feel like I am going to the next round 721 00:28:42,100 --> 00:28:43,667 because of the plating, 722 00:28:43,667 --> 00:28:46,200 and because I like the dramatics. 723 00:28:46,867 --> 00:28:47,800 [Ted] One more round, 724 00:28:47,800 --> 00:28:50,233 but there's only room in it for two chefs. 725 00:28:56,467 --> 00:28:59,133 So whose dish is on the chopping block? 726 00:28:59,700 --> 00:29:01,700 [dramatic music playing] 727 00:29:07,000 --> 00:29:09,233 Chef Ben, you've been chopped. 728 00:29:10,467 --> 00:29:11,400 Judges? 729 00:29:11,400 --> 00:29:12,900 Chef Ben, while we loved 730 00:29:12,900 --> 00:29:15,767 the home cooked quality of your dish, 731 00:29:15,767 --> 00:29:17,166 we felt that adding all of your 732 00:29:17,166 --> 00:29:18,667 basket ingredients together 733 00:29:18,667 --> 00:29:20,166 just muddied the flavor. 734 00:29:20,166 --> 00:29:21,800 And the star of the show, which should have been 735 00:29:21,800 --> 00:29:24,266 the skate wing, was completely lost. 736 00:29:24,266 --> 00:29:26,634 And so we had to chop you. 737 00:29:27,467 --> 00:29:28,500 Thank you. 738 00:29:28,967 --> 00:29:30,000 Thank you guys. 739 00:29:31,467 --> 00:29:32,900 -Good luck. -Thanks, man. 740 00:29:32,900 --> 00:29:34,667 -[Ted] Thank you, Chef. -[Ben] Thank you all. 741 00:29:34,667 --> 00:29:36,467 [Ben] Obviously a little bit disappointed, 742 00:29:36,467 --> 00:29:38,600 but I'm so grateful for the experience 743 00:29:38,600 --> 00:29:40,367 to be on Chopped in America. 744 00:29:40,367 --> 00:29:42,333 It's amazing. It's a dream comes true. 745 00:29:46,266 --> 00:29:48,000 [Elaina] Moving forward to this desert round, 746 00:29:48,000 --> 00:29:50,667 I'm feeling pretty confident that I would beat Chef Cody 747 00:29:50,667 --> 00:29:52,567 because the judges have been impressed 748 00:29:52,567 --> 00:29:54,967 with my dishes flavor wise. 749 00:29:54,967 --> 00:29:58,767 So my strategy is just execute, execute, execute. 750 00:29:58,767 --> 00:30:00,767 [Cody] I think Elaina is a serious competitor. 751 00:30:00,767 --> 00:30:02,000 This is gonna be a lot of fun. 752 00:30:02,000 --> 00:30:03,767 But I do have some years on her 753 00:30:03,767 --> 00:30:06,900 and a bit of experience, so I'm gonna win 'cause why would I not. 754 00:30:07,567 --> 00:30:09,166 Chef Cody, Chef Elaina. 755 00:30:09,166 --> 00:30:11,567 Watching you deal with bogus basket ingredients 756 00:30:11,567 --> 00:30:13,467 is pretty fun from the sidelines. 757 00:30:13,467 --> 00:30:16,767 But what do you think of this added level of difficulty? 758 00:30:16,767 --> 00:30:18,200 It's just making my food better. 759 00:30:18,200 --> 00:30:19,900 Piece of cake. 760 00:30:20,200 --> 00:30:21,533 Okay, 761 00:30:26,000 --> 00:30:27,333 And check him out. 762 00:30:29,066 --> 00:30:30,266 -[gasps] -[Cody] Hmm. 763 00:30:30,266 --> 00:30:33,634 [Ted] On the surface, it looks like you've got red wine. 764 00:30:35,800 --> 00:30:38,033 -Is it chocolate? This is chocolate. -[gasps] 765 00:30:38,967 --> 00:30:40,467 -[Ted] Smoked ham. -That's a watermelon. 766 00:30:40,467 --> 00:30:41,900 [Elaina] How cute. [chuckles] 767 00:30:42,500 --> 00:30:43,800 It's hot, too. 768 00:30:44,867 --> 00:30:45,867 [Ted] Popcorn. 769 00:30:45,867 --> 00:30:47,567 This is icing of some sort. 770 00:30:47,567 --> 00:30:50,467 I feel like ice cream is down in here 771 00:30:50,467 --> 00:30:51,934 [Ted] And shaved ice. 772 00:30:52,467 --> 00:30:54,500 That looks festive. 773 00:30:56,767 --> 00:30:57,700 Oh! [exhales] 774 00:30:57,700 --> 00:31:00,300 [Ted] Thirty min to rock out sweet treats. 775 00:31:01,000 --> 00:31:02,867 Clock starts now. 776 00:31:02,867 --> 00:31:04,367 -[whooping] -Let's go, guys. 777 00:31:04,367 --> 00:31:06,700 -[whoops] -[Tiffani] Last round, make it count. 778 00:31:06,700 --> 00:31:08,500 Sorry, audio. 779 00:31:08,500 --> 00:31:10,567 I'm not sure the chefs would know what to do 780 00:31:10,567 --> 00:31:12,300 with regular ingredients if we gave them them 781 00:31:12,300 --> 00:31:13,700 -at this point. -[judges laughing] 782 00:31:13,700 --> 00:31:15,266 [Tiffani] And they would be poking at it and trying to figure it out. 783 00:31:15,266 --> 00:31:16,166 [gasps] 784 00:31:16,166 --> 00:31:17,100 [Tiffani] Our ham... 785 00:31:17,100 --> 00:31:18,166 It's basically watermelon. 786 00:31:18,166 --> 00:31:20,000 It's dehydrated with a little bit of hickory smoke 787 00:31:20,000 --> 00:31:22,166 to make it look like it's smoked and glazed on the outside. 788 00:31:22,166 --> 00:31:24,567 I'm really excited to see how that watermelon pairs 789 00:31:24,567 --> 00:31:26,667 with that chocolate wine bottle, though, 790 00:31:26,667 --> 00:31:29,567 because I think the smokiness from that and dark chocolate 791 00:31:29,567 --> 00:31:32,400 just such a beautiful combination. 792 00:31:32,400 --> 00:31:36,000 Round 3. This is where the competition gets crazy. 793 00:31:36,000 --> 00:31:38,667 For my dessert, I'm making a watermelon and sake curd 794 00:31:38,667 --> 00:31:41,066 with a shaved ice and thyme bread crumb 795 00:31:41,066 --> 00:31:43,200 Finish with the mole spike chocolate sauce. 796 00:31:43,967 --> 00:31:45,033 -Chef Cody. -[Cody] Yep. 797 00:31:45,033 --> 00:31:47,467 Let's ham it up. What are you making over there? 798 00:31:47,467 --> 00:31:49,000 [Cody] I'm gonna reduce the watermelon 799 00:31:49,000 --> 00:31:51,834 and beat that into a citrus curd. 800 00:31:53,100 --> 00:31:55,300 I think that the watermelon, when reduced, 801 00:31:55,300 --> 00:31:58,066 is gonna add a really nice, acidic, sweet component to this curtain. 802 00:31:58,066 --> 00:32:00,600 [Joe] This popcorn is canned frosting. 803 00:32:00,600 --> 00:32:02,967 -[Stephanie] Yup. -[Joe] Piped into the shapes of popcorn. 804 00:32:02,967 --> 00:32:05,100 Incredibly sweet. 805 00:32:05,100 --> 00:32:08,767 Lots of stabilizers, emulsifiers, trans fats. 806 00:32:08,767 --> 00:32:10,100 -[Stephanie] Yeah. -[Joe] The chefs are gonna be careful 807 00:32:10,100 --> 00:32:11,200 about how much they use 808 00:32:11,200 --> 00:32:13,166 -not to hit us over the head... -Right. 809 00:32:13,166 --> 00:32:14,567 ...with sugar on this desert. 810 00:32:14,567 --> 00:32:16,100 That and it doesn't have the same properties 811 00:32:16,100 --> 00:32:17,900 -as a traditional buttercream. -Right? 812 00:32:17,900 --> 00:32:20,166 It's frosting, not buttercream. 813 00:32:20,166 --> 00:32:22,467 [Elaina] So now that I know what all these ingredients are 814 00:32:22,467 --> 00:32:25,100 my brain goes straight to rice pudding. 815 00:32:25,100 --> 00:32:28,567 At the restaurant, I have a risotto dish. It's familiar. 816 00:32:28,567 --> 00:32:32,100 So I'm making a red wine chocolate rice pudding 817 00:32:32,100 --> 00:32:33,166 with smoked bourbon, 818 00:32:33,166 --> 00:32:34,567 macerated apples 819 00:32:34,567 --> 00:32:37,467 and a shaved ice cupcake crumble. 820 00:32:37,467 --> 00:32:38,467 -Elaina! -[Elaina] Yo? 821 00:32:38,467 --> 00:32:39,567 How we doing over there? 822 00:32:39,567 --> 00:32:41,166 How are those snow cones treating you? 823 00:32:41,166 --> 00:32:44,166 [Elaina] I'm feeling pretty good. 824 00:32:44,166 --> 00:32:48,400 I got a chocolate rice pudding coming your way. 825 00:32:48,400 --> 00:32:49,667 [all exclaiming] Oh! 826 00:32:49,667 --> 00:32:52,800 We have seen people try to do rice the puddings. 827 00:32:52,800 --> 00:32:55,166 They haven't often been able to pull it off. 828 00:32:55,166 --> 00:32:57,266 -But she might know something we don't. -[Stephanie] Yeah. 829 00:32:57,266 --> 00:32:59,200 -This could be the day. -[Stephanie] She might-- She might do. 830 00:32:59,200 --> 00:33:01,867 So in this final around at this point. 831 00:33:01,867 --> 00:33:04,667 If I don't get it, my ego will be crushed 832 00:33:04,667 --> 00:33:06,200 because I've made it this far. 833 00:33:06,200 --> 00:33:08,000 Cody and Elaina are two very different chefs. 834 00:33:08,000 --> 00:33:10,100 I think Cody is swinging for the fences, 835 00:33:10,100 --> 00:33:11,867 and I think Elaina is playing it a little bit safe. 836 00:33:11,867 --> 00:33:14,166 Elaina tends to find one thing to do 837 00:33:14,166 --> 00:33:16,800 that makes her feel like she's busy and she's focused. 838 00:33:16,800 --> 00:33:19,700 She did it in the entree around with her curry. 839 00:33:19,700 --> 00:33:21,000 She's now doing it in this round. 840 00:33:21,000 --> 00:33:22,700 Twenty minutes to get it done, chefs. 841 00:33:23,100 --> 00:33:24,500 [Cody] Heard. Back. 842 00:33:24,500 --> 00:33:25,967 Heard, heard, heard. 843 00:33:25,967 --> 00:33:27,967 [Cody] So I'm taking the cake from the shaved ice to make a crumble. 844 00:33:27,967 --> 00:33:30,166 I think that adding this kind of texture 845 00:33:30,166 --> 00:33:31,634 is gonna be so much fun, so. 846 00:33:31,634 --> 00:33:34,400 I'm mixing that with graham cracker and a little bit of fresh thyme. 847 00:33:34,400 --> 00:33:37,767 [Stephanie] Cody is making the crust of his pie with the cake 848 00:33:37,767 --> 00:33:40,166 portion of the snow cone cupcakes. 849 00:33:40,166 --> 00:33:41,700 Okay. I like that. 850 00:33:41,700 --> 00:33:43,500 [Joe] Okay. 851 00:33:43,500 --> 00:33:47,500 [Elaina] I'm bringing apples because I think apples 852 00:33:47,500 --> 00:33:51,100 are a good liaison between the warmth and the bourbon. 853 00:33:51,100 --> 00:33:53,400 The smokiness from the watermelon 854 00:33:53,400 --> 00:33:56,266 and the richness with the chocolate 855 00:33:56,266 --> 00:33:57,600 and I go to taste my rice, 856 00:33:57,600 --> 00:33:59,767 and it's nowhere where I need it to be. 857 00:33:59,767 --> 00:34:01,567 Yeah, I don't like that. 858 00:34:01,567 --> 00:34:04,266 I am feeling anxious at this point. 859 00:34:04,266 --> 00:34:06,133 All right, chefs, five minutes left on the clock. 860 00:34:07,266 --> 00:34:08,867 Boil, boil, boil, boil, boil. 861 00:34:08,867 --> 00:34:12,100 [Joe] Rice, you really either have to give it all your attention 862 00:34:12,100 --> 00:34:13,900 or it's gonna be undercooked 863 00:34:13,900 --> 00:34:16,266 -and the nail, and you're going home. -Right. 864 00:34:16,266 --> 00:34:17,667 [Elaina] If this rice doesn't cook, 865 00:34:17,667 --> 00:34:19,900 it could potentially cost me the competition. 866 00:34:19,900 --> 00:34:20,734 [squeals softly] 867 00:34:25,266 --> 00:34:27,900 Okay, chefs. Four minutes to go here. 868 00:34:27,900 --> 00:34:29,767 What started out as a safety blanket 869 00:34:29,767 --> 00:34:31,900 it has now becoming like a four alarm fire for her. 870 00:34:31,900 --> 00:34:33,867 [Elaina] I'm stirring and stirring and stirring, 871 00:34:33,867 --> 00:34:37,533 just hoping that I can take this rice all the way. 872 00:34:38,200 --> 00:34:39,133 [mumbles] 873 00:34:39,133 --> 00:34:41,734 I have to continue to add boiling water 874 00:34:41,734 --> 00:34:43,367 to help speed up the cooking process 875 00:34:43,367 --> 00:34:44,767 and just stir it continuously, 876 00:34:44,767 --> 00:34:46,333 just like whip it. 877 00:34:47,166 --> 00:34:48,800 [Cody] So for the popcorn and chocolate, 878 00:34:48,800 --> 00:34:50,066 I'm making the sauce. 879 00:34:50,066 --> 00:34:51,967 So I get that in the pan with a little bit of heavy cream, 880 00:34:51,967 --> 00:34:55,000 and I just want to make like a super simple but fun spice blend. 881 00:34:55,000 --> 00:34:56,700 [clicks tongue] Right into this sauce. 882 00:34:59,000 --> 00:35:02,500 [Elaina] I'm using the shaved ice cupcake to make a crumble 883 00:35:02,500 --> 00:35:04,767 because I need texture. 884 00:35:04,767 --> 00:35:06,500 Less than a minute to go, chefs. 885 00:35:06,500 --> 00:35:08,500 [Elaina] I'm excited at this point. 886 00:35:08,500 --> 00:35:10,166 But I just need to make sure 887 00:35:10,166 --> 00:35:12,767 that I do not take my eye off of his rice. 888 00:35:12,767 --> 00:35:14,667 [Joe] Cody's layering his dessert. 889 00:35:14,667 --> 00:35:16,300 He put his curd in the bowls. 890 00:35:16,300 --> 00:35:17,767 Now he's bruleeing it. 891 00:35:17,767 --> 00:35:20,367 So we're gonna get a nice, crispy, crunchy top. 892 00:35:20,367 --> 00:35:22,967 -[Ted] Final seconds of the final round, chefs. -[Stephanie] Ten seconds-- 893 00:35:22,967 --> 00:35:24,367 [Joe] Let's go, Cody! 894 00:35:24,367 --> 00:35:27,100 -[Ted] Ten, nine, eight... -[Joe] Chef Elaina, anything on the plate. 895 00:35:27,100 --> 00:35:29,300 -[Ted] ...seven, six... -[Tiffani] All four ingredients, guys. 896 00:35:29,300 --> 00:35:32,667 [Ted] ...five, four, three, 897 00:35:32,667 --> 00:35:35,867 two, one. Times up. 898 00:35:35,867 --> 00:35:37,000 Please step back. 899 00:35:37,000 --> 00:35:38,400 [all applauding] 900 00:35:40,600 --> 00:35:41,900 Wow! 901 00:35:42,166 --> 00:35:43,400 What a day. 902 00:35:43,400 --> 00:35:46,500 [Elaina] This round was definitely a lot more pressure. 903 00:35:46,500 --> 00:35:48,100 [Cody] Elaina's amazing the way that she approaches food 904 00:35:48,100 --> 00:35:49,767 the way that she's been approaching plating. 905 00:35:49,767 --> 00:35:51,166 [Elaina] Cody is phenomenal. 906 00:35:51,166 --> 00:35:53,166 He's very talented, very knowledgeable. 907 00:35:53,166 --> 00:35:54,600 [Cody] She hustles. She makes good foods. 908 00:35:54,600 --> 00:35:56,266 But I think I got this. 909 00:35:56,266 --> 00:35:57,367 [Cody sighs] 910 00:35:57,367 --> 00:35:58,600 -[Cody] To us. -Cheers. 911 00:35:59,734 --> 00:36:02,233 I can taste the money. It feels amazing. 912 00:36:04,567 --> 00:36:06,233 [dramatic music playing] 913 00:36:10,567 --> 00:36:12,367 [Ted] Chef Cody and Chef Elaina. 914 00:36:12,367 --> 00:36:15,667 In that final basket, we tricked you again with chocolate. 915 00:36:15,667 --> 00:36:17,567 That appeared to be a bottle of red wine 916 00:36:17,567 --> 00:36:20,000 watermelon that looked like smoked ham. 917 00:36:20,000 --> 00:36:22,066 Popcorn that turned out to be frosting. 918 00:36:22,066 --> 00:36:25,734 And cups of shaved ice that were really cupcakes. 919 00:36:25,734 --> 00:36:27,500 All right, Chef Cody, what do we have? 920 00:36:27,500 --> 00:36:30,100 I have for you a watermelon sake curd 921 00:36:30,100 --> 00:36:33,467 with a snow cone and thyme breadcrumb. 922 00:36:33,467 --> 00:36:37,300 Finished with a mole chocolate confit fruit, 923 00:36:40,266 --> 00:36:42,500 [Joe] Cody, I think it was incredibly creative, 924 00:36:42,500 --> 00:36:44,266 transforming that popcorn frosting 925 00:36:44,266 --> 00:36:46,266 and using it in a chocolate sauce. 926 00:36:46,266 --> 00:36:48,567 By melting down that chocolate wine bottle 927 00:36:48,567 --> 00:36:51,066 and turning it into a glaze for this curd. 928 00:36:51,066 --> 00:36:53,000 And then using that a bright acid note 929 00:36:53,000 --> 00:36:54,467 that you find a watermelon 930 00:36:54,467 --> 00:36:56,467 and paring it down into a curd. 931 00:36:56,467 --> 00:36:59,000 But the curd itself 932 00:36:59,000 --> 00:37:01,367 is broken and overcooked. 933 00:37:01,367 --> 00:37:04,867 I do, however, really like the texture of that crumb on top. 934 00:37:05,600 --> 00:37:07,300 The brulee, fantastic idea. 935 00:37:07,300 --> 00:37:10,467 I love the texture of your snow cone cupcake crumble 936 00:37:10,467 --> 00:37:12,400 with the graham crackers. I think it's great. 937 00:37:12,867 --> 00:37:14,600 I don't have any crumble. 938 00:37:15,367 --> 00:37:16,400 On mine. 939 00:37:16,400 --> 00:37:17,800 Okay. 940 00:37:19,867 --> 00:37:22,166 -It's like a little tiny speck. -You got a little... 941 00:37:22,166 --> 00:37:23,133 You got a little speck in the corner. 942 00:37:23,133 --> 00:37:24,700 And you guys are talking about how great it is. 943 00:37:25,400 --> 00:37:27,266 I think if you had time to refine this dish, 944 00:37:27,266 --> 00:37:28,667 it would be fantastic. 945 00:37:28,667 --> 00:37:30,767 But 30 minutes was just not enough time. 946 00:37:30,767 --> 00:37:32,767 -Yeah. -Thank you, Chef Cody. 947 00:37:32,767 --> 00:37:35,400 Finally, Chef Elaina, tell us about your dessert. 948 00:37:35,400 --> 00:37:39,800 I have for you a merlot chocolate rice pudding. 949 00:37:39,800 --> 00:37:43,800 With smoked bourbon, macerated apples, 950 00:37:44,300 --> 00:37:48,100 and a shaved ice cupcake crumble. 951 00:37:49,367 --> 00:37:51,467 [Tiffani] Chef Elaina, it has been so fun 952 00:37:51,467 --> 00:37:53,567 watching you throughout this entire round. 953 00:37:53,567 --> 00:37:54,867 Have you made rice pudding before? 954 00:37:54,867 --> 00:37:56,000 First time. 955 00:37:56,000 --> 00:37:57,867 I think you're just cooked there. 956 00:37:57,867 --> 00:38:00,800 But it's-- So it's not super all Dante 957 00:38:00,800 --> 00:38:02,166 But there's not enough liquid 958 00:38:02,166 --> 00:38:03,266 and you see it, it's kind of seized up. 959 00:38:03,266 --> 00:38:04,166 [dramatic music playing] 960 00:38:04,166 --> 00:38:07,266 But the bourbon smoked watermelon apples. 961 00:38:07,266 --> 00:38:08,867 These are really delicious. 962 00:38:08,867 --> 00:38:11,600 The sugar in the smoked ham, watermelon, 963 00:38:11,600 --> 00:38:14,367 just hit these apples in all the right ways. 964 00:38:14,367 --> 00:38:17,066 The star of the show for this, for me, is the apples. 965 00:38:17,066 --> 00:38:18,467 You need to put them in a jar. 966 00:38:18,467 --> 00:38:20,266 You need to sell them in stores. 967 00:38:20,266 --> 00:38:24,467 You know, I like the snow cone, cake crumble on top. 968 00:38:24,467 --> 00:38:25,900 I think that's a fun texture, 969 00:38:25,900 --> 00:38:27,467 But I do think we needed 970 00:38:27,467 --> 00:38:29,867 definitely more chocolate in the rice pudding. 971 00:38:30,600 --> 00:38:33,667 But using that popcorn to sweeten it 972 00:38:33,667 --> 00:38:35,667 gives you this creamy mouth feel, 973 00:38:35,667 --> 00:38:38,400 using chocolate and melting down that wine bottle 974 00:38:38,400 --> 00:38:40,400 and incorporating it into a rice 975 00:38:40,400 --> 00:38:42,100 It's that kind of cooking that you need 976 00:38:42,100 --> 00:38:44,100 to take risks at this point in the game. 977 00:38:44,100 --> 00:38:45,100 Thank you, Chef. 978 00:38:45,100 --> 00:38:46,567 Appreciate you. 979 00:38:46,567 --> 00:38:47,967 We appreciate both your good work 980 00:38:47,967 --> 00:38:51,100 and your good humor about this crazy theme. 981 00:38:51,100 --> 00:38:52,500 Thank you, chefs. 982 00:38:58,266 --> 00:39:01,066 So, you know, appetizer around right out of the gate. 983 00:39:01,066 --> 00:39:02,066 Cody came out swinging. 984 00:39:02,066 --> 00:39:05,066 -We got some really cool chicken nuggies. -Yeah. 985 00:39:05,066 --> 00:39:06,367 [Joe] He made this beautiful 986 00:39:06,367 --> 00:39:10,367 -pickled gastrique nuoc chams situation... -[Stephanie] Yeah. 987 00:39:10,367 --> 00:39:12,767 [Joe] ...with the red licorice, onion ring, candies... 988 00:39:12,767 --> 00:39:13,867 [Stephanie] ...chicken nuggies. 989 00:39:13,867 --> 00:39:16,066 I did think they were a little bit on the dense side. 990 00:39:16,066 --> 00:39:18,367 For me if you're comparing chicken to chicken, 991 00:39:18,367 --> 00:39:20,800 I thought that Chef Elaina's chicken 992 00:39:20,800 --> 00:39:23,667 was much more succulent, tender, delicious. 993 00:39:23,667 --> 00:39:24,834 I want that taco again? 994 00:39:24,834 --> 00:39:27,100 [Tiffani] Using the ice cream that was mashed potatoes 995 00:39:27,100 --> 00:39:28,500 as the base of the crema 996 00:39:28,500 --> 00:39:31,600 was really smart, but it was dry. 997 00:39:31,600 --> 00:39:33,200 Taco was dry. 998 00:39:33,200 --> 00:39:34,400 Then we get to the entree around. 999 00:39:34,400 --> 00:39:36,367 [Joe] The way that Chef Cody approached that skate, 1000 00:39:36,367 --> 00:39:38,867 approached all of the things 1001 00:39:38,867 --> 00:39:40,967 from the sunny side egg to the pigs in the blanket. 1002 00:39:40,967 --> 00:39:43,367 I mean, he not only transformed all those ingredients... 1003 00:39:43,367 --> 00:39:46,667 -Mmm-hmm. -...he plated it beautifully and it was delicious. 1004 00:39:46,667 --> 00:39:47,900 You could not have told me 1005 00:39:47,900 --> 00:39:49,467 that it was made with all of these trumploy 1006 00:39:49,467 --> 00:39:50,400 -ingredients. -Absolutely not. 1007 00:39:50,400 --> 00:39:51,367 -[Joe] Right. -Yeah. 1008 00:39:51,367 --> 00:39:52,600 Leaving the skate hole. 1009 00:39:52,600 --> 00:39:54,100 Mine was a little on the rare side, 1010 00:39:54,100 --> 00:39:56,900 but I would prefer it a little under to over. 1011 00:39:56,900 --> 00:39:59,367 Arguably Chef Elaina's curry was delicious. 1012 00:39:59,367 --> 00:40:01,500 She had her yuzu ice cream shrimp cocktail 1013 00:40:01,500 --> 00:40:02,900 that she put into a curry. 1014 00:40:02,900 --> 00:40:06,734 She had yogurt from her sunny side up, eggs in the curry as well. 1015 00:40:06,734 --> 00:40:07,967 And she really built those flavors. 1016 00:40:07,967 --> 00:40:10,467 She was not afraid of spice, but just for me 1017 00:40:10,467 --> 00:40:12,567 the skate got lost. 1018 00:40:12,567 --> 00:40:15,200 Well, how is this going to end, then? 1019 00:40:16,967 --> 00:40:18,400 [Tiffani] If we're talking about having a winner, 1020 00:40:18,400 --> 00:40:20,166 it may actually be as it seems. 1021 00:40:20,166 --> 00:40:21,867 All right, let's go. 1022 00:40:25,166 --> 00:40:27,100 [Cody] What's worrying me the most about the dessert round 1023 00:40:27,100 --> 00:40:30,000 is probably just everything they said. 1024 00:40:30,000 --> 00:40:32,000 But I feel like I was pretty locked 1025 00:40:32,000 --> 00:40:33,000 in the first two rounds. 1026 00:40:33,000 --> 00:40:34,500 So... [grunts softly] I'm hoping that carries. 1027 00:40:35,767 --> 00:40:37,800 [Elaina] Now that I'm so close to winning, 1028 00:40:37,800 --> 00:40:40,133 and I can literally smell the money. 1029 00:40:40,667 --> 00:40:41,867 It's all in baby. 1030 00:40:42,734 --> 00:40:46,233 So whose dish is on the chopping block? 1031 00:40:47,066 --> 00:40:49,533 [dramatic music playing] 1032 00:40:55,266 --> 00:40:58,500 [Ted] Chef Elaina. You've been chopped. Judges? 1033 00:40:59,266 --> 00:41:02,467 Chef Elaina, you had an incredible day, 1034 00:41:02,467 --> 00:41:04,734 and it was very, very close. 1035 00:41:04,734 --> 00:41:07,100 For us it came down to the use of the skate. 1036 00:41:07,100 --> 00:41:09,367 And it wasn't that it was not necessarily bad. 1037 00:41:09,367 --> 00:41:11,767 Chef Cody was able to just nail that skate. 1038 00:41:11,767 --> 00:41:14,367 And so we had to chop you. 1039 00:41:14,367 --> 00:41:15,500 Thank you so much, Chef. 1040 00:41:15,500 --> 00:41:16,967 You're a joy to have. 1041 00:41:16,967 --> 00:41:19,000 -[Elaina] Thank you. Thank you. -A joy. Please know that. 1042 00:41:19,000 --> 00:41:20,800 -I'm proud of you. -[Elaina] Congratulations. 1043 00:41:20,800 --> 00:41:22,600 -[all applauding] -[whooping] 1044 00:41:25,200 --> 00:41:27,400 [Elaina] Honestly, I'm feeling a little let down. 1045 00:41:27,400 --> 00:41:30,333 But I'm proud of me for coming this far 1046 00:41:30,767 --> 00:41:32,533 and conquering this. 1047 00:41:34,166 --> 00:41:37,266 And that means Chef Cody Candelario. 1048 00:41:37,266 --> 00:41:38,266 No more pranking you. 1049 00:41:38,266 --> 00:41:39,667 You scored $10,000. 1050 00:41:39,667 --> 00:41:40,800 Congratulations. 1051 00:41:40,800 --> 00:41:42,500 -[whooping triumphantly] -[all laughing] 1052 00:41:43,000 --> 00:41:44,100 -Nice job. -[Cody] Ugh! 1053 00:41:45,300 --> 00:41:47,367 I wish I had it. I'd throw it in the air right now. 1054 00:41:47,367 --> 00:41:48,734 [all laughing] 1055 00:41:48,734 --> 00:41:50,100 [Cody] What? 1056 00:41:50,100 --> 00:41:52,500 [screams] I'm so happy. 1057 00:41:52,500 --> 00:41:54,900 I feel vibrant and alive. 1058 00:41:54,900 --> 00:41:56,767 It's probably the happiest I've ever been.