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.