1 00:00:01,166 --> 00:00:03,066 [Ted] Open it up, carefully. 2 00:00:03,066 --> 00:00:04,266 Whoa! 3 00:00:04,266 --> 00:00:06,867 I've never seen a basket full of things that can kill you. 4 00:00:06,867 --> 00:00:08,567 [woman] I am terrified. I'm scared. 5 00:00:08,567 --> 00:00:12,066 Every ingredient can kill you, including the vegetable. 6 00:00:12,066 --> 00:00:14,367 Death is not an option. 7 00:00:14,367 --> 00:00:16,767 [man 1] I'm just dripping sweat. 8 00:00:16,767 --> 00:00:18,867 [man 2] Come on, seal up! 9 00:00:18,867 --> 00:00:20,934 [woman] I can't stop workin'. 10 00:00:21,467 --> 00:00:22,467 Oh! 11 00:00:22,467 --> 00:00:23,900 Nervous? 12 00:00:24,166 --> 00:00:25,400 Maybe a little. 13 00:00:30,200 --> 00:00:32,166 [woman] Exotic ingredients excite me. 14 00:00:32,166 --> 00:00:37,500 Ostrich, emu, moose, kangaroo, crocodile. 15 00:00:37,500 --> 00:00:39,800 There's nothing scary about a couple legs. 16 00:00:39,800 --> 00:00:42,467 I am a wild foraging traveling chef 17 00:00:42,467 --> 00:00:44,166 based out of Long Beach, California. 18 00:00:44,166 --> 00:00:47,700 I grew up foraging in Sweden, lived off the land. 19 00:00:47,700 --> 00:00:50,166 And that's always just stayed with me my entire life. 20 00:00:50,166 --> 00:00:52,800 I didn't choose the chef life, the chef life chose me. 21 00:00:57,300 --> 00:00:59,367 [man] Dangerous food is kind of scary for people, 22 00:00:59,367 --> 00:01:01,166 but I like to make it comfortable. 23 00:01:01,166 --> 00:01:04,700 I'm the executive chef at King Neptune in North Carolina. 24 00:01:06,667 --> 00:01:09,467 I cook a lot of traditional Cuban recipes 25 00:01:09,467 --> 00:01:11,767 with a Southern twist. 26 00:01:11,767 --> 00:01:13,200 Working with wild game, 27 00:01:13,200 --> 00:01:16,100 I know the steps that you have to take for preparation 28 00:01:16,100 --> 00:01:18,266 to make sure it's something delicious. 29 00:01:18,266 --> 00:01:19,367 Here we go. 30 00:01:19,367 --> 00:01:21,066 I'm a huge competitor, 31 00:01:21,066 --> 00:01:23,600 so I'm hoping everyone's at their A game. 32 00:01:23,600 --> 00:01:24,400 Bam. 33 00:01:24,400 --> 00:01:26,634 I wanna win by beating the best. 34 00:01:30,066 --> 00:01:32,367 [woman] I love cooking with rabbit. 35 00:01:32,367 --> 00:01:36,000 I'm open to whatever is being thrown at me. 36 00:01:36,000 --> 00:01:38,000 I kind of hope it's crocodile legs. 37 00:01:38,667 --> 00:01:40,600 I am the private chef and owner 38 00:01:40,600 --> 00:01:43,800 of Game Girl Gourmet in Galveston, Texas. 39 00:01:43,800 --> 00:01:45,767 My clients really like this dish. 40 00:01:45,767 --> 00:01:47,567 I specialize in providing 41 00:01:47,567 --> 00:01:51,266 wild game based cuisine for private ranches. 42 00:01:51,266 --> 00:01:53,500 These other chefs should watch out for me 43 00:01:53,500 --> 00:01:55,467 because not only do I cook wild game, 44 00:01:55,467 --> 00:01:57,900 I also hunt and catch it. 45 00:01:57,900 --> 00:01:58,734 So delicious. 46 00:01:58,734 --> 00:02:01,400 I'm the Swiss Army knife of chefs. 47 00:02:02,767 --> 00:02:04,600 [man] I'm a risk-taker in the kitchen, 48 00:02:04,600 --> 00:02:07,900 but that's also my way of life. 49 00:02:09,367 --> 00:02:13,266 I'm the executive chef and owner of Kitchen Pirates in Newburgh, New York. 50 00:02:13,266 --> 00:02:14,600 Now we're getting some color. 51 00:02:14,600 --> 00:02:16,266 I really enjoy French technique 52 00:02:16,266 --> 00:02:17,634 with a little Japanese influence. 53 00:02:17,634 --> 00:02:24,667 I've been training with unique exotic meats for 10 years plus. 54 00:02:24,667 --> 00:02:27,166 Everything from rattlesnake, alligator, kangaroo, 55 00:02:27,166 --> 00:02:30,000 bison, elk, you name it, I've cooked it. 56 00:02:30,000 --> 00:02:31,767 These other chefs need to watch out. 57 00:02:31,767 --> 00:02:33,767 I definitely throw my blood, sweat and tears 58 00:02:33,767 --> 00:02:36,033 into anything I do, 150%. 59 00:02:38,467 --> 00:02:39,767 Hello, chefs. 60 00:02:39,767 --> 00:02:41,467 -Hola, Ted. -Hi, Ted. 61 00:02:41,467 --> 00:02:45,900 You are here for a special deadly baskets battle. 62 00:02:45,900 --> 00:02:47,567 What do we mean by that? 63 00:02:47,567 --> 00:02:49,567 We'll see. Nervous? 64 00:02:49,567 --> 00:02:51,900 -Not at all, Ted. -Um, no, maybe a little. 65 00:02:52,567 --> 00:02:54,000 There are three rounds. 66 00:02:54,000 --> 00:02:56,867 Mandatory mystery ingredients for each course. 67 00:02:56,867 --> 00:03:00,867 If your dish doesn't cut it, you will be chopped. 68 00:03:00,867 --> 00:03:03,367 -Not today. -Not today, not today. 69 00:03:03,367 --> 00:03:05,934 The first deadly basket is before you. 70 00:03:09,967 --> 00:03:11,133 Open it up! 71 00:03:12,367 --> 00:03:15,433 -[man laughs] -What in the world? 72 00:03:16,567 --> 00:03:19,467 -Rattlesnake. -[Ted] Rattlesnake. 73 00:03:19,467 --> 00:03:21,467 Yeah, this is my jam, rattlesnake. 74 00:03:21,467 --> 00:03:25,200 Rattlesnake texture is the closest to like a frog, 75 00:03:25,200 --> 00:03:27,567 but people say it tastes like chicken. 76 00:03:27,567 --> 00:03:29,800 What is this, some duck head? 77 00:03:29,800 --> 00:03:31,800 [Ted] Duck head soup. 78 00:03:31,800 --> 00:03:33,166 Love me some duck. 79 00:03:33,166 --> 00:03:35,934 -Oh, gosh. -[Ted] Mangoes. 80 00:03:36,667 --> 00:03:38,266 Fun and tropical. 81 00:03:38,266 --> 00:03:41,300 -Bagels. -[Ted] And bagels. 82 00:03:41,300 --> 00:03:43,367 Twenty minutes. 83 00:03:43,367 --> 00:03:44,300 Clock starts now. 84 00:03:44,300 --> 00:03:45,700 -[man] All right! -[woman] Whoo, go chefs! 85 00:03:45,700 --> 00:03:47,300 Go, go, go! 86 00:03:51,266 --> 00:03:53,500 Maneet, Geoffrey, you are joined on the panel 87 00:03:53,500 --> 00:03:57,400 by a great friend of Chopped and all-star chef, Jet Tila. 88 00:03:57,400 --> 00:03:59,467 -How you doing, brother? -Dude, it is awesome to be here. 89 00:03:59,467 --> 00:04:02,100 Judges, is there a fate worse 90 00:04:02,100 --> 00:04:04,767 than deadly baskets in the Chopped kitchen? 91 00:04:04,767 --> 00:04:07,000 Is this the hardest theme imaginable? 92 00:04:07,000 --> 00:04:10,767 Oh, for sure. I've never seen a basket full of things that can kill you. 93 00:04:10,767 --> 00:04:14,667 And then, one of my biggest fears in life is snakes. 94 00:04:14,667 --> 00:04:16,266 [rattling] 95 00:04:16,266 --> 00:04:17,600 [Geoffrey] There's no fat in a rattlesnake. 96 00:04:17,600 --> 00:04:20,000 You treat it like alligator, octopus. 97 00:04:20,000 --> 00:04:22,100 You either cook it fast or cook it slow. 98 00:04:22,100 --> 00:04:25,367 So for me, I'd fry this. Almost like calamari. 99 00:04:25,367 --> 00:04:28,400 [Nick] The best way to cook rattlesnake would be probably to fry it 100 00:04:28,400 --> 00:04:31,166 'cause it can be very tough and chewy. 101 00:04:31,166 --> 00:04:32,467 My grandma, growing up, 102 00:04:32,467 --> 00:04:34,767 always made cod fritters for me. 103 00:04:34,767 --> 00:04:37,266 It's something that I absolutely think is delicious. 104 00:04:37,266 --> 00:04:39,767 Nick, do you have a plan? 105 00:04:39,767 --> 00:04:42,867 I am going to be cooking and embodying my grandmother. 106 00:04:42,867 --> 00:04:47,600 I'm gonna be making a Cuban-style fritter with a mango slaw. 107 00:04:48,367 --> 00:04:49,967 Have you made it before? 108 00:04:49,967 --> 00:04:51,400 It's something my grandma makes. 109 00:04:51,400 --> 00:04:53,166 And so I really wanna represent her, 110 00:04:53,166 --> 00:04:56,300 and try to do my best to honor her here. 111 00:04:56,300 --> 00:04:59,100 I've made her recipe a million times at work, 112 00:04:59,100 --> 00:05:01,166 and I know what I'm doing. 113 00:05:01,166 --> 00:05:02,433 [Mike] Behind, behind. 114 00:05:02,433 --> 00:05:05,000 I have not worked with rattlesnake a lot, I can tell you that. 115 00:05:05,000 --> 00:05:07,800 The most dangerous part of this basket is definitely the rattlesnake. 116 00:05:07,800 --> 00:05:11,000 It's got no flavor, so it needs the help of the duck, 117 00:05:11,000 --> 00:05:14,166 which has a big, bold flavor, to even exist. 118 00:05:14,166 --> 00:05:16,667 -Charlie, do you have a plan? -[Charlie] Yes. 119 00:05:16,667 --> 00:05:19,066 I'm trying to make, uh, kind of like a plum sauce, 120 00:05:19,066 --> 00:05:21,533 uh, Japanese style spring roll. 121 00:05:22,500 --> 00:05:24,100 For my sauce, I don't have plums, 122 00:05:24,100 --> 00:05:27,400 so I'm using my mango and broth from the duck head soup. 123 00:05:28,600 --> 00:05:29,867 It's doing that, that's doing that, 124 00:05:29,867 --> 00:05:31,667 that's gonna get filtered, I need to season that. 125 00:05:31,667 --> 00:05:33,900 Bagels do not seem dangerous to me. 126 00:05:33,900 --> 00:05:37,066 But I'm like, "Okay, some kind of crumble." 127 00:05:37,066 --> 00:05:41,700 Bagels, like avocados, cause some of the most common kitchen injuries. 128 00:05:41,700 --> 00:05:44,367 Something like 2,000 Americans a year 129 00:05:44,367 --> 00:05:48,500 are sent to the emergency room with bagel-related trauma. 130 00:05:48,500 --> 00:05:50,200 Wow. 131 00:05:51,800 --> 00:05:56,166 [Holly] I like rattlesnake. It's good. It's similar to alligator. 132 00:05:56,166 --> 00:05:58,000 I love cooking alligator. 133 00:05:58,000 --> 00:06:00,367 I'm gonna treat it similarly 134 00:06:00,367 --> 00:06:03,266 with salt, pepper, and a little bit of five-spice. 135 00:06:03,266 --> 00:06:06,700 I am making a bagel crostini 136 00:06:06,700 --> 00:06:10,000 with rattlesnake-mango pico de gallo. 137 00:06:12,000 --> 00:06:14,000 I started hunting pretty early on, 138 00:06:14,000 --> 00:06:16,967 so it's always been a really important part of my life. 139 00:06:16,967 --> 00:06:19,500 Taking your animal through the whole process 140 00:06:19,500 --> 00:06:23,200 from death, through butchery, to the plate, 141 00:06:23,200 --> 00:06:25,700 there's something really special about that for me. 142 00:06:29,767 --> 00:06:32,200 [Mike] The rattlesnake is the star of the show. 143 00:06:32,200 --> 00:06:34,100 And I truly enjoy dumplings, 144 00:06:34,100 --> 00:06:35,867 so my thought process is, 145 00:06:35,867 --> 00:06:37,967 "Why not try something different 146 00:06:37,967 --> 00:06:41,166 but most people are very comfortable with?" 147 00:06:41,166 --> 00:06:45,867 I'm going to make Japanese-inspired rattlesnake dumplings. 148 00:06:45,867 --> 00:06:50,166 I'm taking my rattlesnake and my duck head stew to make a broth. 149 00:06:50,166 --> 00:06:52,567 You know, caramelize it just a tad. 150 00:06:52,567 --> 00:06:56,266 Soy sauce, mirin, rice vin, chicken stock, 151 00:06:56,266 --> 00:06:58,400 and make this beautiful, 152 00:06:58,400 --> 00:07:01,300 dangerous-tasting broth. 153 00:07:03,300 --> 00:07:05,700 Chefs, 15 minutes left. 154 00:07:10,567 --> 00:07:12,166 The duck head soup... 155 00:07:12,166 --> 00:07:16,567 I think that it's this symbolism of, like, the guillotine. 156 00:07:16,567 --> 00:07:18,500 That duck is muerto. 157 00:07:18,500 --> 00:07:20,467 [Geoffrey] It's from Shanghai, and it's actually very good. 158 00:07:20,467 --> 00:07:23,300 It's just basically the duck head stewed with some 159 00:07:23,300 --> 00:07:25,567 Chinese five-spice, some garlic, lemongrass. 160 00:07:25,567 --> 00:07:27,233 And it has a lot of umami. 161 00:07:28,000 --> 00:07:29,767 Just drain it, make a sauce out of it. 162 00:07:29,767 --> 00:07:33,000 [Nick] Duck head soup is something I've never had before. 163 00:07:33,000 --> 00:07:36,667 So, all I see are these two duck heads staring back at me. 164 00:07:36,667 --> 00:07:39,867 But my fritters are definitely gonna need something to be dipped in. 165 00:07:39,867 --> 00:07:42,300 So, I'm thinking a duck head aioli. 166 00:07:42,300 --> 00:07:45,266 That umami flavor is just on point. 167 00:07:45,266 --> 00:07:48,600 Next, I add the rattlesnake to a bowl with buttermilk, 168 00:07:48,600 --> 00:07:52,100 flour, cayenne pepper, cumin. 169 00:07:52,100 --> 00:07:55,000 I add my egg. Toasted bagel crumbs. 170 00:07:55,000 --> 00:07:57,467 It's gonna be the little bit of texture 171 00:07:57,467 --> 00:08:00,367 that I'm looking for in this fritter. 172 00:08:00,367 --> 00:08:03,100 I got some onions, I got some wontons, I got some frisee. 173 00:08:03,100 --> 00:08:06,700 I cook a lot outdoors, like farm pop-ups 174 00:08:06,700 --> 00:08:08,567 that have no electricity. 175 00:08:08,567 --> 00:08:12,500 And I specialize in butchering, and meats, 176 00:08:12,500 --> 00:08:15,867 and wild foraging, and seafood, and fish. 177 00:08:15,867 --> 00:08:18,000 I'm suited for this type of, like, dangerous Chopped battle, 178 00:08:18,000 --> 00:08:20,200 because that's the life I live. 179 00:08:21,867 --> 00:08:24,100 Five minutes on the clock, chefs. 180 00:08:24,100 --> 00:08:25,400 Heard. 181 00:08:25,400 --> 00:08:27,000 [Holly] I take the rattlesnake out of the oven, 182 00:08:27,000 --> 00:08:28,367 and I cut the meat off the bone, 183 00:08:28,367 --> 00:08:30,367 and then I give it a quick pan fry. 184 00:08:30,367 --> 00:08:31,600 [sizzling] 185 00:08:31,600 --> 00:08:33,567 [Holly] As I'm making the pico de gallo... 186 00:08:33,567 --> 00:08:35,266 -[Charlie] Can I get some of that cilantro? -Yes. 187 00:08:35,266 --> 00:08:38,233 ...I set my tasting spoon back down in the bowl. 188 00:08:39,266 --> 00:08:42,066 I can't contaminate the food for the judges. 189 00:08:42,066 --> 00:08:46,867 If I don't make another pico de gallo, I'm going to be chopped. 190 00:08:46,867 --> 00:08:49,266 Okay. Come on, come on, come on, let's go! 191 00:08:49,266 --> 00:08:51,000 [sighs] 192 00:08:53,500 --> 00:08:54,467 [Mike] We're behind, guys. 193 00:08:54,467 --> 00:08:56,467 Come on, chefs, you got this! 194 00:08:56,467 --> 00:08:58,867 [Holly] I'm running out of time, and I need to 195 00:08:58,867 --> 00:09:00,467 make another pico de gallo. 196 00:09:00,467 --> 00:09:02,667 So, I'm hastily rechopping things, 197 00:09:02,667 --> 00:09:04,800 -and that throws me off a little bit. -[Mike] Behind, behind. 198 00:09:04,800 --> 00:09:07,433 [Holly] But I'm just like, "It doesn't matter. I have to keep going." 199 00:09:08,400 --> 00:09:09,400 Behind, behind, behind. 200 00:09:09,400 --> 00:09:12,166 [Mike] I grab mirin, soy sauce and ginger. 201 00:09:12,166 --> 00:09:14,166 I've filled a lot of dumplings in my career, 202 00:09:14,166 --> 00:09:16,967 but for some reason in the Chopped kitchen, it's very hard. 203 00:09:16,967 --> 00:09:19,667 Looking at a clock and trying to fill my dumplings, 204 00:09:19,667 --> 00:09:22,066 like, I don't have enough time. 205 00:09:22,066 --> 00:09:24,133 Come on, seal up! 206 00:09:25,467 --> 00:09:26,800 [Nick] Going to the fryer. 207 00:09:26,800 --> 00:09:28,367 Oh, my God. Everyone's behind here. 208 00:09:28,367 --> 00:09:31,400 It's five minutes and I see Nick just beginning frying. 209 00:09:31,400 --> 00:09:33,567 This is where it really gets nitty-gritty. 210 00:09:33,567 --> 00:09:35,867 [Charlie] The time is going by so fast. 211 00:09:35,867 --> 00:09:37,600 I am terrified, I'm scared, 212 00:09:37,600 --> 00:09:39,500 but I can't stop workin'. 213 00:09:39,500 --> 00:09:42,667 I finally get my spring rolls rolled less than five minutes to go. 214 00:09:42,667 --> 00:09:44,066 I gotta get them in the oil. 215 00:09:44,066 --> 00:09:48,467 It's a dangerous basket. How does mango come across as being dangerous? 216 00:09:48,467 --> 00:09:51,400 The skin of a mango has a compound 217 00:09:51,400 --> 00:09:54,100 which is the same as poison ivy. 218 00:09:54,100 --> 00:09:55,767 -I love mango. Oh... -Yeah, you can pickle it. 219 00:09:55,767 --> 00:09:59,400 You can make sauces out of it. A slaw. Mango slaw. 220 00:10:01,100 --> 00:10:03,300 [Nick] I got four minutes. Let's do this, baby. 221 00:10:03,300 --> 00:10:06,000 I am stoked to have a mango. 222 00:10:06,000 --> 00:10:08,000 I wanna do a slaw. And I think it's gonna be 223 00:10:08,000 --> 00:10:11,000 a great pairing with the fritter. 224 00:10:11,000 --> 00:10:14,166 So, I add onion and some cilantro, 225 00:10:14,166 --> 00:10:17,100 mirin, fresh citrus. 226 00:10:17,100 --> 00:10:18,300 [sighs] 227 00:10:18,300 --> 00:10:20,600 Two minutes on the clock, chefs. 228 00:10:21,500 --> 00:10:24,100 [Holly] Having to remake my pico set me back. 229 00:10:24,100 --> 00:10:27,266 But my plan for the duck head soup is to make a sauce. 230 00:10:27,266 --> 00:10:30,000 I'm gonna take the broth, add some soy sauce, 231 00:10:30,000 --> 00:10:31,400 then a little bit of sugar. 232 00:10:32,900 --> 00:10:34,567 Chefs, one minute left. 233 00:10:34,567 --> 00:10:36,000 [Charlie] One minute, heard. 234 00:10:36,000 --> 00:10:38,700 I am happy with that. I'm happy with that. 235 00:10:40,500 --> 00:10:41,767 Thirty seconds. 236 00:10:41,767 --> 00:10:44,066 Oh, Charlie Ray. 237 00:10:44,066 --> 00:10:45,567 -What is going on? -[Maneet] You got this! 238 00:10:45,567 --> 00:10:47,433 -Come on, come on, come on! -[Jet] Are you going to make it? 239 00:10:49,367 --> 00:10:53,900 Chefs, your first plates must be ready to serve in 10, nine, 240 00:10:53,900 --> 00:10:56,266 -eight, seven... -[Maneet] Come on! 241 00:10:56,266 --> 00:11:02,967 ...six, five, four, three, two, one. 242 00:11:02,967 --> 00:11:06,033 -All right, wow. Wow! -[Ted] Time's up! Step away. 243 00:11:12,066 --> 00:11:14,767 [Mike] It was a little content. 244 00:11:14,767 --> 00:11:16,800 I like my flavors. I like where I went. 245 00:11:16,800 --> 00:11:19,367 We pray that they like it. 246 00:11:19,367 --> 00:11:22,667 [Holly] I accidentally double-dipped my tasting spoon 247 00:11:22,667 --> 00:11:24,300 into my first batch of pico. 248 00:11:24,300 --> 00:11:26,467 So then it kind of had me scrambling. 249 00:11:26,467 --> 00:11:29,266 But the flavors are gonna be there. 250 00:11:29,266 --> 00:11:30,600 [exhales heavily] Ooh. 251 00:11:40,567 --> 00:11:43,367 Chefs, you have arrived at the chopping block. 252 00:11:43,367 --> 00:11:46,166 You faced that first dangerous basket head on 253 00:11:46,166 --> 00:11:49,367 and made appetizers from rattlesnake, 254 00:11:49,367 --> 00:11:53,900 duck head soup, mangoes, and bagels. 255 00:11:53,900 --> 00:11:56,367 Chef Nick, what did you make? 256 00:11:56,367 --> 00:11:58,266 I come from a Cuban background, 257 00:11:58,266 --> 00:12:02,300 and my grandma makes cod fritters all the time for me. 258 00:12:02,300 --> 00:12:04,000 It's probably one of my favorite thing she makes. 259 00:12:04,000 --> 00:12:05,967 So, I prepared for you today 260 00:12:05,967 --> 00:12:10,000 a rattlesnake fritter over a mango-napa slaw 261 00:12:10,000 --> 00:12:12,400 and a duck head soup aioli. 262 00:12:14,567 --> 00:12:17,467 Nick, Grandma would be proud of you. 263 00:12:17,467 --> 00:12:20,166 I can't believe that I'm eating rattlesnake 264 00:12:20,166 --> 00:12:22,200 and I'm actually enjoying it. 265 00:12:22,200 --> 00:12:25,367 The mangos over here, beautiful, beautiful give. 266 00:12:25,367 --> 00:12:28,166 But one of the most important things about a slaw 267 00:12:28,166 --> 00:12:29,467 is the knife cuts. 268 00:12:29,467 --> 00:12:32,600 There needed to be a consistency in the way you were cutting it. 269 00:12:33,767 --> 00:12:36,667 You got a lot of flavor into this fritter. 270 00:12:36,667 --> 00:12:39,767 I personally needed more of that aioli 271 00:12:39,767 --> 00:12:41,467 'cause the problem with this fritter, 272 00:12:41,467 --> 00:12:43,133 it's dry, bro. 273 00:12:44,066 --> 00:12:46,467 If you just put a pot full of aioli here, 274 00:12:46,467 --> 00:12:48,567 that would have really allowed me to 275 00:12:48,567 --> 00:12:50,066 navigate and get the duck. 276 00:12:50,066 --> 00:12:52,667 -Yes, chef. -But a very nice, very nice fritter indeed. 277 00:12:52,667 --> 00:12:55,266 -Thank you. -Chef Nick, thank you. 278 00:12:55,266 --> 00:12:56,867 Next up, Chef Holly. 279 00:12:56,867 --> 00:12:58,667 So, I have made for you today 280 00:12:58,667 --> 00:13:03,333 a bagel crostini with rattlesnake-mango pico de gallo. 281 00:13:07,567 --> 00:13:09,400 [Ted] Why are you competing here, chef? 282 00:13:09,400 --> 00:13:11,367 [Holly] So, I'm a private wild game chef. 283 00:13:11,367 --> 00:13:13,000 Growing up hunting with my dad, 284 00:13:13,000 --> 00:13:16,200 um, he really instilled in me the importance of using 285 00:13:16,200 --> 00:13:18,000 every part of an animal. 286 00:13:18,000 --> 00:13:19,767 So I practice whole animal butchery. 287 00:13:19,767 --> 00:13:21,600 What's the largest animal you've dressed? 288 00:13:21,600 --> 00:13:25,000 I butchered an entire bison in my downtown Galveston apartment. 289 00:13:25,000 --> 00:13:26,867 -[both] In your apartment? -[laughs] 290 00:13:26,867 --> 00:13:29,100 -How did you get it into your... -[Geoffrey] Don't ask that. 291 00:13:29,100 --> 00:13:31,066 -Oh, no, I don't wanna know, do I? -She has a guy. 292 00:13:31,066 --> 00:13:34,600 Holly, doing a bruschetta is, it's a great idea. 293 00:13:34,600 --> 00:13:39,066 You want that crunch, followed by a little bit of that freshness. 294 00:13:39,066 --> 00:13:42,800 But some of the bagel has become completely soggy. 295 00:13:43,867 --> 00:13:46,767 [Jet] I needed more rattlesnake in here. 296 00:13:46,767 --> 00:13:48,367 It's a little light. 297 00:13:48,367 --> 00:13:49,767 But you know what this eats like? 298 00:13:49,767 --> 00:13:52,467 It's like I took a piece of delicious crusty bread 299 00:13:52,467 --> 00:13:55,700 and ran it in nice, warm soup. 300 00:13:55,700 --> 00:13:58,367 -Scarpetta. -There it is. Yeah, exactly. 301 00:13:58,367 --> 00:14:00,800 [Geoffrey] It's fresh just with the cilantro and the mango. 302 00:14:00,800 --> 00:14:03,166 I think it's great. But knife skills? 303 00:14:03,166 --> 00:14:05,600 Just gotta be really careful because of the size of the onion. 304 00:14:05,600 --> 00:14:08,166 -Thank you. -[Ted] Chef Holly, thank you. 305 00:14:08,166 --> 00:14:09,967 Next up, Chef Charlie. 306 00:14:09,967 --> 00:14:13,066 Today we have a duck head and rattlesnake spring roll 307 00:14:13,066 --> 00:14:15,467 with a mango and duck reduction. 308 00:14:15,467 --> 00:14:17,467 Cilantro-frisee slaw, 309 00:14:17,467 --> 00:14:20,100 and a bagel crumble. 310 00:14:20,100 --> 00:14:22,667 [Jet] I have to say the spring roll is constructed well. 311 00:14:22,667 --> 00:14:24,667 It's a really tight roll. It's really symmetrical. 312 00:14:24,667 --> 00:14:26,867 -[laughs] Coming from you, I really appreciate that. -[Jet] There you go, yeah. 313 00:14:26,867 --> 00:14:28,800 -I'm really afraid of snakes. -[laughs] 314 00:14:28,800 --> 00:14:31,166 [Maneet] And it actually is really delicious. 315 00:14:31,166 --> 00:14:34,500 The way you took the mango, you made the sauce, 316 00:14:34,500 --> 00:14:36,000 is really, really inviting. 317 00:14:36,000 --> 00:14:40,400 But you've put so much sauce that it is, it's overwhelming. 318 00:14:41,467 --> 00:14:43,100 But I love the mango. 319 00:14:43,100 --> 00:14:44,333 I'm tasting snake. 320 00:14:44,333 --> 00:14:48,800 It is a very, very good management of the four ingredients. 321 00:14:48,800 --> 00:14:50,800 But I don't think it's fried enough. 322 00:14:50,800 --> 00:14:53,467 I think you got it when the oil wasn't hot enough. 323 00:14:53,467 --> 00:14:55,600 And it sort of got greasy, soggy. 324 00:14:55,600 --> 00:14:57,567 I appreciate it. Thank you. 325 00:14:57,567 --> 00:14:58,867 [Ted] Finally, Chef Mike. 326 00:14:58,867 --> 00:15:01,000 Today I have a Japanese-inspired 327 00:15:01,000 --> 00:15:04,900 rattlesnake dumpling and a fresee-mango slaw. 328 00:15:05,867 --> 00:15:08,467 [Ted] Are you familiar with rattlesnake? 329 00:15:08,467 --> 00:15:11,600 I grew up in Cave Creek, Arizona, which is cowboy town. 330 00:15:11,600 --> 00:15:13,567 And all you'd hear is... [imitates a rattlesnake] 331 00:15:13,567 --> 00:15:15,500 So, we set traps around the back of restaurant. 332 00:15:15,500 --> 00:15:17,000 We caught five or six in a day. 333 00:15:17,000 --> 00:15:20,100 We've done everything from filling it in a dumpling, 334 00:15:20,100 --> 00:15:22,166 frying it like a piece of chicken. 335 00:15:22,166 --> 00:15:24,033 You know, you name it, I'm doing it. 336 00:15:24,667 --> 00:15:27,567 This dumpling is everything to me. 337 00:15:27,567 --> 00:15:29,000 It's got a good mouth feel. 338 00:15:29,000 --> 00:15:30,967 It's not over-ground, it's not under-ground. 339 00:15:30,967 --> 00:15:33,166 Overall, the dumpling is successful. 340 00:15:33,166 --> 00:15:36,100 And I can tell you have very, very good knife skills. 341 00:15:36,100 --> 00:15:38,200 -Thank you. -[Jet] The issue for me is 342 00:15:38,200 --> 00:15:40,000 there's so much acid in here, brother, 343 00:15:40,000 --> 00:15:43,634 that it eats like a vinaigrette. 344 00:15:44,700 --> 00:15:48,000 [Maneet] In a 20-minute round, I always am very impressed 345 00:15:48,000 --> 00:15:49,800 if somebody can pull off a dumpling. 346 00:15:49,800 --> 00:15:52,567 So mad respect for you for doing that. 347 00:15:52,567 --> 00:15:54,967 The filling is delicious. 348 00:15:54,967 --> 00:15:57,367 Just lovely, lovely skills over here. 349 00:15:57,367 --> 00:15:58,433 Thank you. 350 00:15:58,433 --> 00:16:02,266 I really love the softness inside of the dumpling. 351 00:16:02,266 --> 00:16:04,100 And it's a first course all the way. 352 00:16:04,100 --> 00:16:05,467 Thank you, chef. 353 00:16:05,467 --> 00:16:07,400 Chef Mike, thank you. 354 00:16:08,867 --> 00:16:10,767 [Mike] I'm feeling really good, really confident. 355 00:16:10,767 --> 00:16:11,967 I don't feel I'm getting chopped. 356 00:16:11,967 --> 00:16:14,100 I think my knife skills were on point. 357 00:16:14,100 --> 00:16:16,467 I think Holly would maybe be on the chopping block 358 00:16:16,467 --> 00:16:18,767 only because of knife skills. 359 00:16:18,767 --> 00:16:20,567 [Holly] They had a lot to say about my knife skills. 360 00:16:20,567 --> 00:16:22,667 But I'm feeling really good because I felt like 361 00:16:22,667 --> 00:16:24,900 the feedback they gave me was really constructive. 362 00:16:24,900 --> 00:16:27,433 And it really could be anybody. 363 00:16:34,400 --> 00:16:38,100 So, whose dish is on the chopping block? 364 00:16:48,367 --> 00:16:51,767 -Chef Holly, you've been chopped. Judges? -Oh. 365 00:16:51,767 --> 00:16:56,367 Holly, we thought that the idea of bruschetta was a great one. 366 00:16:56,367 --> 00:17:00,900 But the haphazard cutting of the mango and the onion 367 00:17:00,900 --> 00:17:04,300 took away from the beautiful flavors that you had created. 368 00:17:04,300 --> 00:17:06,166 We also thought that the rattlesnake 369 00:17:06,166 --> 00:17:10,467 needed more flavor, and so we had to chop you. 370 00:17:10,467 --> 00:17:11,967 Thank you guys so much. 371 00:17:11,967 --> 00:17:13,900 It was such a great learning experience. 372 00:17:13,900 --> 00:17:16,767 -Thank you. You taught us a lot. -Thank you. 373 00:17:16,767 --> 00:17:18,467 [Holly crying] I feel a little disappointed. 374 00:17:18,467 --> 00:17:22,400 I think what got in my way today was the time crunch. 375 00:17:22,400 --> 00:17:24,467 [crying] But I'm honestly just so grateful to, 376 00:17:24,467 --> 00:17:26,734 like, have had the experience. 377 00:17:29,600 --> 00:17:31,600 Chef Charlie, Chef Nick, Chef Mike, 378 00:17:31,600 --> 00:17:34,100 you have made it to the entree round. 379 00:17:34,100 --> 00:17:38,500 Don't forget that there are more deadly ingredients inside these. 380 00:17:42,567 --> 00:17:44,467 Open 'em up! 381 00:17:44,467 --> 00:17:47,300 -[Mike chuckles excitedly] Oh, yeah. Nice. -Yeah! 382 00:17:47,300 --> 00:17:51,266 [Ted] All right, you are looking at a whole skinned alligator. 383 00:17:51,266 --> 00:17:54,300 Still got its paws. Like, what? 384 00:17:55,266 --> 00:17:56,767 [Ted] Star fruit. 385 00:17:56,767 --> 00:17:58,567 [mumbles indistinctly] 386 00:17:58,567 --> 00:18:00,100 [Ted] Cassava. 387 00:18:00,100 --> 00:18:02,100 Okay, a little candy action. 388 00:18:02,100 --> 00:18:04,400 [Ted] And shark teeth candy. 389 00:18:04,400 --> 00:18:07,100 [Mike] I'm feeling good. Gator's looking good. 390 00:18:07,100 --> 00:18:08,667 I'm very excited about that. 391 00:18:08,667 --> 00:18:10,433 Thirty minutes to make main dishes. 392 00:18:12,467 --> 00:18:13,667 Clock starts now. 393 00:18:13,667 --> 00:18:16,233 -All right! -Yay, let's go, chefs! 394 00:18:18,867 --> 00:18:21,400 Judges, whole skinned alligator. 395 00:18:21,400 --> 00:18:23,266 We have never seen this before. 396 00:18:23,266 --> 00:18:25,100 That thing is scary. 397 00:18:25,100 --> 00:18:26,300 What would you do? 398 00:18:26,300 --> 00:18:30,000 It's super dry. I would actually buttermilk it in a brine. 399 00:18:30,000 --> 00:18:31,266 Oh, it is bone dry. 400 00:18:31,266 --> 00:18:34,734 I might poach it in butter, but really, I would not do that. 401 00:18:36,367 --> 00:18:38,867 [Mike] A whole skinned alligator, I'm just so happy to see it 402 00:18:38,867 --> 00:18:40,700 'cause it's comfortable for me. 403 00:18:40,700 --> 00:18:44,066 My dish is pan-seared alligator, 404 00:18:44,066 --> 00:18:48,300 cassava puree, and a beautiful little vegetable medley. 405 00:18:49,567 --> 00:18:51,100 I lost my parents when I was 12 years old. 406 00:18:51,100 --> 00:18:53,867 My brother, who's a chef, took over raising me. 407 00:18:53,867 --> 00:18:56,900 I started in the kitchen very young. I fit perfectly. 408 00:18:56,900 --> 00:18:59,400 It kind of gave me a sense of home. 409 00:19:01,266 --> 00:19:03,767 -You cannot have cassava raw. -[Geoffrey] Yeah. 410 00:19:03,767 --> 00:19:07,066 It's so interesting that the leaves of the cassava 411 00:19:07,066 --> 00:19:09,100 and the roots, they contain cyanide. 412 00:19:09,100 --> 00:19:11,066 You need to cook it. 413 00:19:11,066 --> 00:19:14,700 And when you cook it, you kind of remove the cyanide. 414 00:19:14,700 --> 00:19:17,367 -[Jet] Yeah. -[Maneet] You can deep fry it. 415 00:19:17,367 --> 00:19:18,900 You can make a mash out of it. 416 00:19:18,900 --> 00:19:20,600 There is a lot that can be done. 417 00:19:20,600 --> 00:19:24,100 Every ingredient can kill you, including a vegetable. 418 00:19:24,100 --> 00:19:28,300 -But as you know, death is not an option. -[Jet laughs] 419 00:19:28,300 --> 00:19:30,200 What y'all thinking, guys? 420 00:19:30,200 --> 00:19:33,000 -Y'all doing all right? -A little nervous, a little scared. 421 00:19:33,000 --> 00:19:35,100 Cassava is a very Cuban thing. 422 00:19:35,100 --> 00:19:37,600 You can go anywhere in Little Havana 423 00:19:37,600 --> 00:19:40,200 and find deep-fried yucca fries. 424 00:19:40,200 --> 00:19:42,800 And it's something my grandma does. 425 00:19:42,800 --> 00:19:45,667 So, I'm making a cumin-dusted alligator steak 426 00:19:45,667 --> 00:19:49,567 with cassava fries and an arugula-apple salad. 427 00:19:49,567 --> 00:19:54,467 I season my alligator with a dry rub of cumin, coriander. 428 00:19:54,467 --> 00:19:57,700 And I think it's gonna do lovely on that grill. 429 00:19:59,100 --> 00:20:00,433 Down the line. 430 00:20:02,467 --> 00:20:04,066 [Charlie] I have not worked with alligator, 431 00:20:04,066 --> 00:20:05,767 but I'm gonna approach the gator 432 00:20:05,767 --> 00:20:07,867 in a very similar way that I would crocodile. 433 00:20:07,867 --> 00:20:09,600 When I was living in Australia, 434 00:20:09,600 --> 00:20:11,500 I worked with these Aboriginal chefs. 435 00:20:11,500 --> 00:20:13,300 And the way I learned crocodile, 436 00:20:13,300 --> 00:20:15,967 is to take the fillets off and fry them. 437 00:20:15,967 --> 00:20:19,266 I'm making a fried gator with this cassava puree. 438 00:20:19,266 --> 00:20:21,066 So once I break down my alligator, 439 00:20:21,066 --> 00:20:23,800 I do a dry brine with some garlic chili oil. 440 00:20:23,800 --> 00:20:25,066 Let's try that. 441 00:20:25,066 --> 00:20:27,000 And then I taste the shark teeth candy. 442 00:20:27,000 --> 00:20:29,066 They are just like this sweet little candy. 443 00:20:29,066 --> 00:20:30,567 I add agave and chili flakes, 444 00:20:30,567 --> 00:20:33,200 and then I toss in some shark teeth. 445 00:20:36,100 --> 00:20:39,667 -Chefs, you have 19 minutes to get it done. -Heard. 446 00:20:39,667 --> 00:20:41,000 [man] Ooh. 447 00:20:44,000 --> 00:20:46,166 [Jet] The shark teeth candy is a gift here, right? 448 00:20:46,166 --> 00:20:49,000 Because you can powderize it, use it as sugar. 449 00:20:49,000 --> 00:20:51,467 [Mike] If I had to pick between shark teeth candy 450 00:20:51,467 --> 00:20:53,000 and real shark, I'd pick real shark. 451 00:20:53,000 --> 00:20:57,266 We're gonna make a little marinade for the gator. 452 00:20:57,266 --> 00:21:00,166 I'm using sriracha, garlic powder, 453 00:21:00,166 --> 00:21:03,700 Dijon mustard, and my shark teeth candy. 454 00:21:06,200 --> 00:21:08,066 Once the cassava is cooked down, 455 00:21:08,066 --> 00:21:10,000 I pop it into the blender. 456 00:21:10,000 --> 00:21:12,000 All right, let's puree this. 457 00:21:12,000 --> 00:21:14,200 Add a little miso paste and, 458 00:21:14,200 --> 00:21:15,834 psh, psh, puree it up. 459 00:21:18,967 --> 00:21:23,300 The gator that I've created has a lot of spiciness. 460 00:21:23,300 --> 00:21:27,367 So I'm using the star fruit to make a beautiful little vegetable medley 461 00:21:27,367 --> 00:21:29,867 with mushroom. I grab some garlic. 462 00:21:29,867 --> 00:21:34,000 [Mike] And then bonnet pepper for that smokiness. 463 00:21:34,400 --> 00:21:35,433 [Charlie] Oh! 464 00:21:37,867 --> 00:21:39,066 [Nick] I see the star fruit 465 00:21:39,066 --> 00:21:42,100 and my brain instantly goes to some sort of vinaigrette. 466 00:21:42,100 --> 00:21:44,567 So, I have in the pot star fruit, 467 00:21:44,567 --> 00:21:49,800 raisins, mustard, the apple cider vinegar, 468 00:21:49,800 --> 00:21:54,266 and as the sweetness factor, shark teeth candy. 469 00:21:54,266 --> 00:21:56,500 [Jet] Chefs, less than 10 minutes. 470 00:21:56,500 --> 00:21:58,967 [sighs] Right behind you, chef. 471 00:21:58,967 --> 00:22:00,467 [Geoffrey] What's really interesting is star fruit, 472 00:22:00,467 --> 00:22:01,567 which is a beautiful fruit 473 00:22:01,567 --> 00:22:03,266 in Malaysia and southeast China. 474 00:22:03,266 --> 00:22:06,200 But it too, is toxic to anyone who has kidney problems. 475 00:22:06,200 --> 00:22:07,734 -Yes. -Whoa. 476 00:22:07,734 --> 00:22:11,600 [Charlie] The flavors of star fruit are almost like more bitter lemon. 477 00:22:13,000 --> 00:22:15,467 I'm gonna use my star fruit to make vinaigrette 478 00:22:15,467 --> 00:22:18,400 for cilantro, mint and lime slaw. 479 00:22:19,567 --> 00:22:21,867 [Mike] Once my alligator has a really nice sear on it, 480 00:22:21,867 --> 00:22:24,000 I'm dropping in the oven just to finish it. 481 00:22:25,300 --> 00:22:27,567 After puréeing the cassava, 482 00:22:27,567 --> 00:22:31,800 I've noticed that it's not the consistency that I want. 483 00:22:31,800 --> 00:22:34,900 So, I'm gonna try and get two textures out of these. 484 00:22:34,900 --> 00:22:40,600 So, I decide to also make a fried cassava crumble. 485 00:22:40,600 --> 00:22:42,133 [Nick] How much longer you got in the fryer? 486 00:22:43,367 --> 00:22:45,467 -I'll go check on it. -[Nick] Thanks. 487 00:22:45,467 --> 00:22:49,266 [Nick] These fries have to get fried, or else my dish is ruined. 488 00:22:49,266 --> 00:22:53,000 I need a crunchy element, and I'm starting to sweat. 489 00:22:53,000 --> 00:22:55,400 -There's some fry drama, team. -Fry drama. 490 00:22:55,400 --> 00:22:56,800 [Charlie] I'm ready to get out of the fryer. 491 00:22:56,800 --> 00:22:59,266 -You're out? All right. -[Charlie] Yeah. 492 00:22:59,266 --> 00:23:00,900 Came to finish in the oven. 493 00:23:01,967 --> 00:23:03,900 Five minutes on the clock, chefs, here we go. 494 00:23:04,467 --> 00:23:05,333 Right behind you, chef. 495 00:23:05,333 --> 00:23:08,900 I was a bit dangerous as a child. 496 00:23:08,900 --> 00:23:10,867 I got expelled from high school. 497 00:23:10,867 --> 00:23:13,500 And my mom was furious. 498 00:23:13,500 --> 00:23:15,200 So, she made me get a job. 499 00:23:15,200 --> 00:23:17,767 It was my first taste of a kitchen, 500 00:23:17,767 --> 00:23:21,500 and then from then on, it was a full on addiction. 501 00:23:27,066 --> 00:23:28,800 [Charlie] Once my cassava is done boiling, 502 00:23:28,800 --> 00:23:30,467 I get it into the blender. 503 00:23:30,467 --> 00:23:31,467 And as I start blending, 504 00:23:31,467 --> 00:23:35,066 I see that it's getting gluey fast. 505 00:23:35,066 --> 00:23:36,767 That breaks down these intense starches. 506 00:23:36,767 --> 00:23:37,967 So, I go and I grab the sesame oil 507 00:23:37,967 --> 00:23:41,667 to kind of play off those Asian flavors that I have. 508 00:23:41,667 --> 00:23:43,100 [Nick] Right behind you. 509 00:23:43,667 --> 00:23:46,166 Two minutes on the clock, chefs. 510 00:23:46,166 --> 00:23:47,166 [Mike] Behind, behind, behind. 511 00:23:47,166 --> 00:23:50,400 -Mike is doing a lot of running. -[Jet] Yeah. 512 00:23:50,400 --> 00:23:52,000 One more time, chef, behind you. 513 00:23:52,000 --> 00:23:55,300 I'm gonna use my star fruit to make a sweet chili sauce. 514 00:23:55,300 --> 00:23:58,166 I think it's gonna complement the gator very well. 515 00:23:58,166 --> 00:24:01,367 Winning for me would just 516 00:24:01,367 --> 00:24:03,700 [blows raspberry] put the icing on the cake. 517 00:24:03,700 --> 00:24:06,867 My brother did a cooking competition, um, did not win. 518 00:24:06,867 --> 00:24:08,400 So, for me, 519 00:24:08,400 --> 00:24:10,900 I'm here to try and win to just rub it in his face. 520 00:24:14,166 --> 00:24:16,700 [Ted] Thirty seconds. 521 00:24:16,700 --> 00:24:19,233 Come on, if it's not on the plate, we can't taste it. 522 00:24:21,266 --> 00:24:25,233 All ingredients, chefs, everything in the basket on the plate, everything. 523 00:24:26,367 --> 00:24:28,166 Come on, come on, come on, chefs, let's go. 524 00:24:28,166 --> 00:24:30,867 Ten, nine, eight... 525 00:24:30,867 --> 00:24:33,266 -[Maneet] All four ingredients. -[Ted] ...seven, six, 526 00:24:33,266 --> 00:24:37,900 five, four, three, two, one. 527 00:24:39,100 --> 00:24:40,066 -Time's up! -[Maneet] Whoo! 528 00:24:40,066 --> 00:24:42,500 -[Jet] Yeah. -You guys did it. 529 00:24:43,066 --> 00:24:44,166 [Nick] Whoo! 530 00:24:44,166 --> 00:24:45,767 -Good job, bud. -[Mike chuckles] 531 00:24:45,767 --> 00:24:46,900 ... job. 532 00:24:48,567 --> 00:24:50,100 I feel good. 533 00:24:50,100 --> 00:24:52,867 I'm feeling very confident about my gator and the marinade that's on it. 534 00:24:52,867 --> 00:24:54,300 Hopefully, this is a winner. 535 00:24:54,300 --> 00:24:55,767 [Nick] I look over at Mike's dish 536 00:24:55,767 --> 00:24:58,467 and his gator looks beautiful. 537 00:24:58,467 --> 00:25:00,600 I'm just hoping that cassava is gummy. 538 00:25:00,600 --> 00:25:02,166 I saw him put it in a blender, 539 00:25:02,166 --> 00:25:04,400 and I know what happens when you do that. 540 00:25:09,500 --> 00:25:12,467 Chefs, we gave you another tough basket. 541 00:25:12,467 --> 00:25:14,500 Whole skinned alligator, 542 00:25:14,500 --> 00:25:19,266 cassava, starfruit and shark teeth candy. 543 00:25:19,266 --> 00:25:21,266 Chef Mike, please tell us about your dish. 544 00:25:21,266 --> 00:25:25,166 Decided to make a pan-seared alligator. 545 00:25:25,166 --> 00:25:26,867 I took the cassava, did it two-ways. 546 00:25:26,867 --> 00:25:29,367 I fried it up, but I also like it puréed. 547 00:25:29,367 --> 00:25:31,266 [Ted] What would you do with $10,000? 548 00:25:31,266 --> 00:25:33,266 I'd like to open a small boutique restaurant, 549 00:25:33,266 --> 00:25:35,333 French technique with Japanese influence. 550 00:25:36,367 --> 00:25:39,300 Mike, you have a great handle on flavors. 551 00:25:39,300 --> 00:25:41,900 What you've created on this plate is amazing. 552 00:25:41,900 --> 00:25:44,200 The star fruit, love the sauce. 553 00:25:44,200 --> 00:25:48,634 That sweetness along with the spiciness works beautifully. 554 00:25:48,767 --> 00:25:49,700 Thank you. 555 00:25:49,700 --> 00:25:51,700 Mike, there's a lot of great cooking here. 556 00:25:51,700 --> 00:25:54,567 It's really complex flavors. 557 00:25:54,567 --> 00:25:57,000 Parts of the alligator are really exceptional, 558 00:25:57,000 --> 00:25:58,000 like the small tail. 559 00:25:58,000 --> 00:25:59,767 Eats sort of like smoked eel. 560 00:25:59,767 --> 00:26:02,033 Other parts are as tough as a wood. 561 00:26:02,567 --> 00:26:03,800 [Jet] It's a tough piece of meat, 562 00:26:03,800 --> 00:26:05,066 and then when you put it on the grill, 563 00:26:05,066 --> 00:26:06,467 it dries it out further. 564 00:26:06,467 --> 00:26:08,166 I'm chewing rubber bands, 565 00:26:08,166 --> 00:26:11,100 and the cassava is kind of lost on me here. 566 00:26:11,100 --> 00:26:16,000 Frying was good, uh, the purée, that's gummy. 567 00:26:16,300 --> 00:26:17,367 [Ted] Okay. 568 00:26:17,367 --> 00:26:18,767 Next up, chef Nick. 569 00:26:18,767 --> 00:26:20,600 Today I've prepared for you a grilled gator 570 00:26:20,600 --> 00:26:24,367 and yucca fries is what my grandma would call 'em. 571 00:26:24,367 --> 00:26:26,667 And then you have an arugula and apple salad 572 00:26:26,667 --> 00:26:29,600 that's tossed in a star fruit and shark tooth vinaigrette. 573 00:26:30,500 --> 00:26:32,166 What's in the salad that's burning my mouth? 574 00:26:32,166 --> 00:26:34,967 Um, there's a little bit of chili in there. 575 00:26:34,967 --> 00:26:37,367 The salad, it's supposed to be a vinegar relief 576 00:26:37,367 --> 00:26:39,300 from this dense carb 577 00:26:39,300 --> 00:26:42,166 and this grilled, spicy bite of protein. 578 00:26:42,166 --> 00:26:44,100 Just be careful with your ingredient. 579 00:26:44,100 --> 00:26:46,500 -But the flavor's there. -Thank you. 580 00:26:46,500 --> 00:26:48,400 Grandma would be really, really happy 581 00:26:48,400 --> 00:26:50,667 with these yucca cassava fries. 582 00:26:50,667 --> 00:26:52,367 And the flavors are amazing. 583 00:26:52,367 --> 00:26:54,867 But with salad, there is a missed opportunity. 584 00:26:54,867 --> 00:26:56,667 Instead of going and grating apples in it, 585 00:26:56,667 --> 00:26:59,000 you could have celebrated the star fruit 586 00:26:59,000 --> 00:27:01,300 and the beautiful juiciness that it has. 587 00:27:02,166 --> 00:27:05,567 The cassava fries are the best thing on this plate. 588 00:27:05,567 --> 00:27:08,367 The crispy on the outside, the pillowiness on the inside. 589 00:27:08,367 --> 00:27:10,166 I mean, fantastic. 590 00:27:10,166 --> 00:27:12,667 But the alligator to me is actually very polarizing. 591 00:27:12,667 --> 00:27:16,867 On one perfect little nugget, it was tender and delicious. 592 00:27:16,867 --> 00:27:18,500 But there was only, like, an ounce of it 593 00:27:18,500 --> 00:27:21,400 because the exterior was super tough. 594 00:27:21,867 --> 00:27:23,367 Yes, chef. 595 00:27:23,367 --> 00:27:25,667 What is your motivation for being here, chef? 596 00:27:25,667 --> 00:27:29,000 My family migrated to this country from Cuba with nothing, 597 00:27:29,000 --> 00:27:30,300 and I wanna show them that 598 00:27:30,300 --> 00:27:32,600 they made the right decision coming here 599 00:27:32,600 --> 00:27:33,900 and I wanna make them proud. 600 00:27:34,767 --> 00:27:36,266 [Ted] Chef Nick, thank you. 601 00:27:36,266 --> 00:27:37,767 Finally, chef Charlie. 602 00:27:37,767 --> 00:27:40,367 Here we have fried alligator fillets 603 00:27:40,367 --> 00:27:44,467 with chili agave shark tooth candy drizzle 604 00:27:44,467 --> 00:27:50,467 and a cassava sesame oil purée with a star fruit slaw. 605 00:27:50,467 --> 00:27:52,867 So, the alligator definitely eats dry. 606 00:27:52,867 --> 00:27:54,667 But I think you treated it well. 607 00:27:54,667 --> 00:27:56,266 And I love the cassava, by the way. 608 00:27:56,266 --> 00:27:57,300 And I know I'm gonna get dinged for it, 609 00:27:57,300 --> 00:27:59,100 but you know, I spent a lot of time in Hawaii, 610 00:27:59,100 --> 00:28:00,767 and I love poi. 611 00:28:00,767 --> 00:28:03,000 It had that perfect poi consistency. 612 00:28:03,000 --> 00:28:03,800 I was worried about that. 613 00:28:03,800 --> 00:28:05,600 I was like, hopefully they get it. 614 00:28:05,600 --> 00:28:06,800 [Geoffrey] You get it. 615 00:28:06,800 --> 00:28:09,033 I didn't get it. It looks like glue to me. 616 00:28:09,367 --> 00:28:10,300 [Maneet] Agreed. 617 00:28:10,300 --> 00:28:11,767 And with the alligator, 618 00:28:11,767 --> 00:28:16,200 you really need to cut the alligator into smaller pieces 619 00:28:16,200 --> 00:28:18,300 and then deep fry it in and out. 620 00:28:18,300 --> 00:28:20,600 I think that would've been even more successful, 621 00:28:20,600 --> 00:28:25,500 But I think overall flavors are absolutely incredible. 622 00:28:25,900 --> 00:28:26,900 Thank you. 623 00:28:26,900 --> 00:28:29,100 How did you get into the culinary world, chef? 624 00:28:29,100 --> 00:28:30,767 I was originally born in Sweden. 625 00:28:30,767 --> 00:28:33,367 And I'm a half Black American, half Swedish. 626 00:28:33,367 --> 00:28:35,667 We'd spent summers fishing for salmon, 627 00:28:35,667 --> 00:28:37,700 living off of what we fished and what we forged. 628 00:28:37,700 --> 00:28:39,900 So, I grew up with a really close tie to nature, 629 00:28:39,900 --> 00:28:42,467 and I really like to bring those flavors forward. 630 00:28:42,467 --> 00:28:43,800 Now the judges need to determine 631 00:28:43,800 --> 00:28:46,367 the two chef lineup for dessert. 632 00:28:46,367 --> 00:28:47,567 Thank you, chefs. 633 00:28:48,700 --> 00:28:49,967 [Mike] That round was a little bit tough, 634 00:28:49,967 --> 00:28:53,300 but myself and two other chefs kind of had the same flaws. 635 00:28:53,300 --> 00:28:54,667 I think it's gonna be hard on the judges, 636 00:28:54,667 --> 00:28:56,100 but I think I'll come out on top. 637 00:28:56,567 --> 00:28:57,700 [Nick] I think I crushed it 638 00:28:57,700 --> 00:28:59,467 minus the cook on the gator. 639 00:28:59,467 --> 00:29:02,467 You know, everyone though, kind of fell short on that. 640 00:29:02,467 --> 00:29:05,166 But you know, who knows, its Chopped. 641 00:29:05,166 --> 00:29:06,700 It could be me. [chuckles nervously] 642 00:29:12,667 --> 00:29:16,233 So, whose dish is on the chopping block? 643 00:29:27,200 --> 00:29:28,066 Chef Mike. 644 00:29:28,066 --> 00:29:30,000 -You've been chopped. Judges? -Okay. 645 00:29:30,000 --> 00:29:31,100 [Jet] Chef Mike. 646 00:29:31,100 --> 00:29:34,166 Unfortunately, the cassava purée was really gummy. 647 00:29:34,166 --> 00:29:37,166 And although everybody struggled with the alligator, 648 00:29:37,166 --> 00:29:40,100 yours was particularly dry. 649 00:29:40,100 --> 00:29:43,166 And for those reasons, we had to chop you. 650 00:29:43,166 --> 00:29:44,767 -Thanks, guys. -[Maneet] We appreciate you. 651 00:29:44,767 --> 00:29:46,300 -Thank you so much, guys. -Good job, brother. 652 00:29:46,300 --> 00:29:47,467 Good luck, be well. 653 00:29:47,467 --> 00:29:50,000 -Thank you for being here, sir. -[Mike] Thank you, guys. 654 00:29:50,000 --> 00:29:52,700 It's definitely humbled me in this Chopped kitchen. 655 00:29:52,700 --> 00:29:55,166 All three judges are big idols of mine. 656 00:29:55,166 --> 00:29:56,567 So, everything that they have said, 657 00:29:56,567 --> 00:29:58,500 I'm gonna definitely take into accountability 658 00:29:58,500 --> 00:30:00,533 and really up my craft. 659 00:30:02,767 --> 00:30:05,233 Chef Nick, chef Charlie, dessert baskets. 660 00:30:10,667 --> 00:30:13,100 Open it up carefully. 661 00:30:16,367 --> 00:30:17,266 Whoa. 662 00:30:17,266 --> 00:30:20,367 [Ted] Look out. It's scorpion lollipops. 663 00:30:20,367 --> 00:30:22,867 It might be a little stinging. 664 00:30:22,867 --> 00:30:24,967 [Ted] You also have black plums. 665 00:30:24,967 --> 00:30:26,233 Plum. 666 00:30:26,567 --> 00:30:27,700 I'm about it. 667 00:30:28,300 --> 00:30:30,767 -Hot dog. -[Ted] Hot dogs. 668 00:30:30,767 --> 00:30:33,367 I, uh, didn't know hot dogs were deadly. 669 00:30:33,367 --> 00:30:35,100 Um, lemon drop? 670 00:30:35,100 --> 00:30:38,266 [Ted] And a death in the afternoon cocktail. 671 00:30:38,266 --> 00:30:40,500 [Charlie] All right, all right. I'm excited. 672 00:30:40,500 --> 00:30:41,667 I have ideas. 673 00:30:41,667 --> 00:30:43,600 Once again, 30 minutes to work. 674 00:30:45,200 --> 00:30:46,266 Clock starts now. 675 00:30:46,266 --> 00:30:47,266 [Maneet] Yay, go, guys! 676 00:30:47,266 --> 00:30:48,700 -Let's go, come on, last round. -Go, go, go. 677 00:30:48,700 --> 00:30:50,433 [Jet] Dessert round, guys, you can do this. 678 00:30:55,567 --> 00:30:57,066 [Ted] Judges, I'm being deadly serious here. 679 00:30:57,066 --> 00:31:00,066 The poison in a scorpion stinger is not harmful 680 00:31:00,066 --> 00:31:02,000 once the animal has perished. 681 00:31:02,000 --> 00:31:03,400 Nothing to worry about. 682 00:31:03,400 --> 00:31:05,400 So, you're saying wholly edible. 683 00:31:05,400 --> 00:31:06,367 You don't have to use the-- 684 00:31:06,367 --> 00:31:08,133 You can chip away the outside. 685 00:31:08,967 --> 00:31:10,100 [Nick] That works. 686 00:31:10,100 --> 00:31:11,667 [Maneet] I think the tougher ingredient 687 00:31:11,667 --> 00:31:14,567 is the death in the afternoon cocktail. 688 00:31:14,567 --> 00:31:17,300 It is absinthe with champagne. 689 00:31:17,300 --> 00:31:19,266 Now, absinthe's a dangerous ingredient 690 00:31:19,266 --> 00:31:22,200 because too much leads to a lot of hallucinations. 691 00:31:22,200 --> 00:31:24,100 But to me, I think the bigger problem 692 00:31:24,100 --> 00:31:27,000 is the very predominant anise flavor. 693 00:31:27,000 --> 00:31:30,033 So, they have to really complement those flavors. 694 00:31:30,867 --> 00:31:32,367 [Nick] I taste my cocktail 695 00:31:32,367 --> 00:31:34,500 and I'm hit in the face with absinthe. 696 00:31:34,500 --> 00:31:38,166 My first thought is I can make an ice cream. 697 00:31:38,166 --> 00:31:41,900 Black plums, uh, something I don't eat too often, 698 00:31:41,900 --> 00:31:44,667 but I know stone fruits make delicious cobblers. 699 00:31:44,667 --> 00:31:45,967 Growing up in North Carolina, 700 00:31:45,967 --> 00:31:48,000 pretty much after any barbecue, 701 00:31:48,000 --> 00:31:49,967 you always finish with a cobbler. 702 00:31:49,967 --> 00:31:51,867 I'm making a stewed plum cobbler 703 00:31:51,867 --> 00:31:54,667 with death in the afternoon ice cream. 704 00:31:54,667 --> 00:31:55,734 For my ice cream, 705 00:31:55,734 --> 00:31:58,867 I know I need to cook off this absinthe flavor. 706 00:31:58,867 --> 00:32:00,433 Add in heavy cream and eggs. 707 00:32:03,200 --> 00:32:05,467 [Charlie] I don't have a lot of experience 708 00:32:05,467 --> 00:32:07,700 when it comes to, like, pastries and dessert. 709 00:32:07,700 --> 00:32:10,400 The dessert round can be the deadliest round for me. 710 00:32:11,467 --> 00:32:12,900 So, I'm, I'm nervous. 711 00:32:12,900 --> 00:32:14,467 But I make a really good meringue. 712 00:32:14,467 --> 00:32:17,500 So, I'm making a scorpion lollipop meringue 713 00:32:17,500 --> 00:32:20,800 with a plum pistachio crumble. 714 00:32:20,800 --> 00:32:23,400 Hot dogs are dangerously terrifying, 715 00:32:23,400 --> 00:32:25,667 because they're in a dessert basket. 716 00:32:25,667 --> 00:32:29,467 But I'm thinking, like, let's use this salty hot dogs as the caramel. 717 00:32:29,467 --> 00:32:31,200 I get the sugar on the stove, 718 00:32:31,200 --> 00:32:33,100 throw in some of that cocktail, 719 00:32:33,100 --> 00:32:35,767 grab some butter and some heavy cream. 720 00:32:35,767 --> 00:32:36,667 And then I add the hot dog. 721 00:32:38,867 --> 00:32:39,967 Twenty minutes left on the clock, chefs. 722 00:32:39,967 --> 00:32:42,467 -[Charlie] Twenty minutes, heard. -[Nick] Yes, chef. 723 00:32:42,467 --> 00:32:47,266 Hot dogs are one of the biggest choking hazards in the country. 724 00:32:47,266 --> 00:32:49,266 -[Geoffrey] Mmm-hmm. -[Ted] For children, specifically. 725 00:32:49,266 --> 00:32:51,667 I always get freaked out when I see, like, 726 00:32:51,667 --> 00:32:53,567 a, uh, a hot dog in dessert. 727 00:32:53,567 --> 00:32:55,567 It's an automatic roadblock for me. 728 00:32:55,567 --> 00:32:57,200 [Nick] Charlie, what's up with these ingredients? 729 00:32:57,200 --> 00:32:59,100 You think they're, uh, deadly enough? 730 00:32:59,667 --> 00:33:02,100 Uh, they will be. To you. 731 00:33:02,100 --> 00:33:04,700 -Ooh, baby, here we go. -[Charlie laughs] 732 00:33:04,700 --> 00:33:06,266 [Nick] These plums, they're sour. 733 00:33:06,266 --> 00:33:08,367 And nobody wants a bitter plum. 734 00:33:08,367 --> 00:33:10,367 So, I have to get them stewed 735 00:33:10,367 --> 00:33:13,200 because I'm not gonna have time to bake a cobbler. 736 00:33:13,200 --> 00:33:16,467 I combine more of my scorpion candy, 737 00:33:16,467 --> 00:33:21,300 orange juice, star anise and brown sugar. 738 00:33:23,767 --> 00:33:25,567 [Maneet] Okay, 11 minutes, let's go. 739 00:33:25,567 --> 00:33:27,867 [Charlie] I'm gonna use my scorpion lollipop to make a meringue, 740 00:33:27,867 --> 00:33:32,100 because I can see clearly that it is pure sugar. 741 00:33:32,100 --> 00:33:37,000 I put the scorpion lollipops, my egg whites and my sugar on a double boiler. 742 00:33:37,000 --> 00:33:40,567 I'm constantly whisking while also tempting it 743 00:33:40,567 --> 00:33:42,433 to make sure it comes up to the right temperature. 744 00:33:43,900 --> 00:33:46,500 [Nick] I'm making a hot dog and brown butter crumble. 745 00:33:46,500 --> 00:33:49,467 Once the butter is browned, I dice up my hot dogs 746 00:33:49,467 --> 00:33:50,600 and kind of toss them in 747 00:33:50,600 --> 00:33:54,100 to add a little bit of saltiness to it and smokiness. 748 00:33:56,700 --> 00:33:59,100 -[Ted] Five minutes to get it done, chefs. -[Nick] Whoa! 749 00:33:59,100 --> 00:34:01,200 -[Jet] Whoo! Come on, chefs. -[Maneet] Come on. 750 00:34:01,200 --> 00:34:02,433 [Maneet] The ice cream looks good. 751 00:34:02,433 --> 00:34:05,100 [Nick] I'm taking out my ice cream and it is beautiful. 752 00:34:05,100 --> 00:34:06,900 It's silky, it's smooth. 753 00:34:06,900 --> 00:34:08,133 It's gonna be velvety. 754 00:34:09,266 --> 00:34:10,867 Why is it coming out slowly? 755 00:34:10,867 --> 00:34:12,100 Something's wrong. 756 00:34:12,100 --> 00:34:14,767 But there is barely any coming out. 757 00:34:14,767 --> 00:34:17,367 I have two basket ingredients in this ice cream. 758 00:34:17,367 --> 00:34:20,000 If I don't get it on a plate, I'm getting chopped. 759 00:34:26,000 --> 00:34:27,166 [Maneet] I don't think that Nick has enough ice cream 760 00:34:27,166 --> 00:34:29,700 and it has two basket ingredients. 761 00:34:29,700 --> 00:34:30,900 Death in the afternoon cocktail 762 00:34:30,900 --> 00:34:32,867 and the scorpio lollipop. 763 00:34:32,867 --> 00:34:34,300 [Nick] I see that I have a little bit left 764 00:34:34,300 --> 00:34:36,166 in that lid where you pour it in, 765 00:34:36,166 --> 00:34:37,100 it kinda froze in there, 766 00:34:37,100 --> 00:34:39,100 so I try to push it in there, 767 00:34:39,100 --> 00:34:40,667 let it turn for a little bit longer, 768 00:34:40,667 --> 00:34:43,800 and I get, like, maybe one more scoop out of it. 769 00:34:44,266 --> 00:34:45,300 [Jet] Two minutes. 770 00:34:45,300 --> 00:34:46,800 All right, I'm ready, baby. 771 00:34:48,266 --> 00:34:50,667 Even like the harmless plums, right? 772 00:34:50,667 --> 00:34:53,266 How can this be, uh, deadly? 773 00:34:53,266 --> 00:34:56,300 The seeds have a chemical, which is like cyanide. 774 00:34:56,300 --> 00:34:58,934 -[Jet and Geoffrey] Mmm. -And that can lead to death. 775 00:35:00,600 --> 00:35:03,867 [Charlie] My dish so far lacks a little bit of texture. 776 00:35:03,867 --> 00:35:08,567 So, I am making a pistachio and black plum crumble 777 00:35:08,567 --> 00:35:10,600 with toast Japanese breadcrumbs. 778 00:35:10,600 --> 00:35:12,767 Add crushed pistachios, 779 00:35:12,767 --> 00:35:16,600 and then I add reduced down cocktail and the chopped plums. 780 00:35:17,467 --> 00:35:18,767 One minute to go, chefs. 781 00:35:18,767 --> 00:35:20,100 [Jet] Come on, chefs, you got this. 782 00:35:20,100 --> 00:35:22,266 Let's go, let's go, let's go! 783 00:35:22,266 --> 00:35:23,600 [Nick] I know how to build a cobbler. 784 00:35:23,600 --> 00:35:25,500 So, I start with my stewed plums. 785 00:35:25,500 --> 00:35:28,367 After that, I put my hot dog crumble, 786 00:35:28,367 --> 00:35:31,367 and then I wanna wait till the very last second 787 00:35:31,367 --> 00:35:32,667 to put my ice cream on top, 788 00:35:32,667 --> 00:35:34,500 because I don't want it to melt. 789 00:35:34,500 --> 00:35:35,834 [Charlie] All right. 790 00:35:37,367 --> 00:35:40,100 I'm finishing my meringue by giving it a torch. 791 00:35:40,100 --> 00:35:41,367 You've gotta give her props for that. 792 00:35:41,367 --> 00:35:42,467 I love that. 793 00:35:42,467 --> 00:35:44,500 [Charlie] It's toasted, it's got marshmallow ..., 794 00:35:44,500 --> 00:35:46,467 it's got smokiness in there, 795 00:35:46,467 --> 00:35:49,800 which will probably complement the hot dog caramel. 796 00:35:53,467 --> 00:35:55,900 -[Jet] Just seconds, it's coming down to seconds. -He is waiting. 797 00:35:55,900 --> 00:35:57,200 [Ted] Thirsty seconds, chefs. 798 00:35:57,867 --> 00:36:00,100 [Geoffrey] Yeah, come on, Nick, don't mess around. 799 00:36:00,100 --> 00:36:01,200 [Nick] I'm sweating here, 800 00:36:01,200 --> 00:36:04,100 but there's just enough ice cream to make every plate. 801 00:36:04,100 --> 00:36:06,367 $10,000 on the line. 802 00:36:06,367 --> 00:36:09,000 [Ted] Final seconds of the final round, chefs. 803 00:36:09,000 --> 00:36:10,967 -Ten, nine... -[Jet] Come on, chefs. 804 00:36:10,967 --> 00:36:14,000 -[Ted] ...eight, seven, six... -[Jet] You got this. 805 00:36:14,000 --> 00:36:15,867 -[Geoffrey] Oh, come on, come on, come on. -[Ted] ...five, four... 806 00:36:15,867 --> 00:36:19,133 -Come on, chefs, you got this. -[Ted] ...three, two, one. 807 00:36:20,000 --> 00:36:22,700 -Time's up! -[Jet] All right. 808 00:36:25,000 --> 00:36:28,467 I'm just dripping sweat, but I'm feeling great. 809 00:36:28,467 --> 00:36:30,467 Pretty confident. 810 00:36:30,467 --> 00:36:32,100 [Charlie] It is deadly delicious. 811 00:36:32,100 --> 00:36:34,367 It's deadly sweet, but that acidity cuts through. 812 00:36:34,367 --> 00:36:36,166 And I think it's got good texture, 813 00:36:36,166 --> 00:36:39,500 and I can guarantee you nobody's ever had this before. 814 00:36:49,467 --> 00:36:51,100 [Ted] Chef Charlie and chef Nick, 815 00:36:51,100 --> 00:36:53,400 you opened the third deadly basket 816 00:36:53,400 --> 00:36:56,500 to find a death in the afternoon cocktail, 817 00:36:56,500 --> 00:37:01,567 black plums, hot dogs, and scorpion lollipops. 818 00:37:01,567 --> 00:37:03,667 Chef Nick, please tell us about your dessert. 819 00:37:03,667 --> 00:37:07,066 Today, I've prepared for you a stewed plum cobbler, 820 00:37:07,066 --> 00:37:10,066 with a hot dog brown butter crumble, 821 00:37:10,066 --> 00:37:13,600 and then on top you have a death in the afternoon ice cream. 822 00:37:15,400 --> 00:37:16,567 [Geoffrey] I love cobbler. 823 00:37:16,567 --> 00:37:18,300 The ice cream is exceptional. 824 00:37:18,300 --> 00:37:20,400 Very, very, very beautiful mouthfeel. 825 00:37:20,767 --> 00:37:21,600 [Maneet] I agree. 826 00:37:21,600 --> 00:37:24,600 That ice cream is luscious 827 00:37:24,600 --> 00:37:28,600 and I do get that faint note of absinthe in it. 828 00:37:28,600 --> 00:37:30,700 Overall, kudos that you pulled it off. 829 00:37:31,467 --> 00:37:32,500 Thank you, chef. 830 00:37:32,867 --> 00:37:36,533 The plums are very sour. 831 00:37:38,100 --> 00:37:41,767 Because I think you, you accentuated the sour by orange juice, 832 00:37:41,767 --> 00:37:44,033 but you didn't ground them with sugar. 833 00:37:44,467 --> 00:37:45,767 [Geoffrey] Yeah. 834 00:37:45,767 --> 00:37:49,500 The plums, I was expecting more buttery, caramelized deep stew. 835 00:37:49,500 --> 00:37:53,000 But as a diner, I am loving this dessert. 836 00:37:53,000 --> 00:37:54,100 [Ted] Thank you, chef Nick. 837 00:37:54,100 --> 00:37:55,767 Moving on to you, chef Charlie, 838 00:37:55,767 --> 00:37:57,467 please tell us about your dessert. 839 00:37:57,467 --> 00:37:59,867 Here we have a raw-sliced black plum 840 00:37:59,867 --> 00:38:02,400 with a hot dog, salted caramel on top, 841 00:38:02,400 --> 00:38:06,300 with a scorpion lollipop meringue. 842 00:38:06,300 --> 00:38:09,367 Charlie, the first thing is that this is a beautiful presentation. 843 00:38:09,367 --> 00:38:10,967 Thank you. 844 00:38:10,967 --> 00:38:13,600 [Maneet] Scorpio lollipops and made a beautiful meringue, 845 00:38:13,600 --> 00:38:15,300 what a great idea. 846 00:38:15,300 --> 00:38:17,166 To me, what I'm struggling with more 847 00:38:17,166 --> 00:38:19,400 is that they are different components, 848 00:38:19,400 --> 00:38:21,700 as opposed to a focal point of a desert. 849 00:38:22,800 --> 00:38:24,600 If you were gonna go the raw tart thing, 850 00:38:24,600 --> 00:38:26,100 then I would've flipped it on edge 851 00:38:26,100 --> 00:38:28,567 and done, like, maybe a carpaccio of plums, 852 00:38:28,567 --> 00:38:30,300 and then maybe top it with the meringue. 853 00:38:30,300 --> 00:38:33,900 But I wanted more work out of, like, cohesive dessert. 854 00:38:34,467 --> 00:38:36,367 [Jet] I do get smokiness, 855 00:38:36,367 --> 00:38:40,367 a hot dog taste, and I get, like, this umami back from it. 856 00:38:40,367 --> 00:38:42,200 Um, there's a lot of discipline here 857 00:38:42,200 --> 00:38:44,166 that just shows good cookery. 858 00:38:44,166 --> 00:38:46,467 -Both of you, great job. -Mmm-hmm. 859 00:38:46,467 --> 00:38:47,500 Thank you, chefs. 860 00:38:55,100 --> 00:38:57,000 This was fantastic day, 861 00:38:57,000 --> 00:38:59,567 and we gave 'em some really deadly ingredients. 862 00:38:59,567 --> 00:39:02,000 These were some of the toughest baskets 863 00:39:02,000 --> 00:39:04,266 that I have ever seen in the Chopped kitchen, 864 00:39:04,266 --> 00:39:06,200 and that's saying a lot. 865 00:39:06,200 --> 00:39:07,367 In the first round, 866 00:39:07,367 --> 00:39:09,000 Charlie, on one hand, 867 00:39:09,000 --> 00:39:12,767 made these spring rolls for us with rattlesnake in it. 868 00:39:12,767 --> 00:39:14,400 She started off so strong. 869 00:39:14,400 --> 00:39:15,567 -Really did. -So strong. 870 00:39:15,567 --> 00:39:17,700 [Geoffrey] Other than the fact that Charlie misstepped 871 00:39:17,700 --> 00:39:21,467 by not frying the spring roll in a little hotter fat, 872 00:39:21,467 --> 00:39:22,700 it got soggy. 873 00:39:22,700 --> 00:39:24,367 I think that Nick, you know, 874 00:39:24,367 --> 00:39:27,000 he really went at it, this beautiful Cuban fritter. 875 00:39:27,000 --> 00:39:28,367 And he used the bagel inside, 876 00:39:28,367 --> 00:39:30,367 which is really smart with a snake. 877 00:39:30,367 --> 00:39:31,367 [Jet] I liked Nick's fritter, 878 00:39:31,367 --> 00:39:34,533 but I personally needed more of that aioli. 879 00:39:35,400 --> 00:39:36,600 [Geoffrey] For the main course, 880 00:39:36,600 --> 00:39:40,200 Nick was a butcher expert at how to take down alligator. 881 00:39:40,200 --> 00:39:41,433 -He did a really nice rub... -[Jet] Yeah. 882 00:39:41,433 --> 00:39:44,900 ...and probably one or two of the best thing I had all day 883 00:39:44,900 --> 00:39:46,500 was the cassava fries. 884 00:39:46,500 --> 00:39:48,600 [Maneet] You knew he was cooking from his heart, 885 00:39:48,600 --> 00:39:49,867 and that was delicious. 886 00:39:49,867 --> 00:39:52,567 But again, he cooked the star fruit. 887 00:39:52,567 --> 00:39:54,700 There wasn't any slices in the salad, 888 00:39:54,700 --> 00:39:58,000 which could have been such a great place for star fruit. 889 00:39:58,000 --> 00:40:00,567 On the other hand, we had Charlie, 890 00:40:00,567 --> 00:40:04,567 who decided to take an entire alligator ... 891 00:40:04,567 --> 00:40:07,800 and deep fry it with cassava, which was too gummy. 892 00:40:08,266 --> 00:40:09,367 But the crust was amazing. 893 00:40:09,367 --> 00:40:11,800 It was just-- It was like a buffalo chicken wing. 894 00:40:12,367 --> 00:40:14,100 Have you settled on a winner? 895 00:40:16,200 --> 00:40:17,867 Yep. We're in agreement. 896 00:40:17,867 --> 00:40:18,767 [Ted] All right, let's go. 897 00:40:22,467 --> 00:40:23,667 [Nick] I think I got this in the bag. 898 00:40:23,667 --> 00:40:24,634 I feel really good. 899 00:40:24,634 --> 00:40:27,000 All the way from my appetizers to my dessert, 900 00:40:27,000 --> 00:40:28,867 I came back each round strong 901 00:40:28,867 --> 00:40:32,100 and showed them who I was on the plate. 902 00:40:32,100 --> 00:40:33,567 [Charlie] Starting out with rattlesnake, 903 00:40:33,567 --> 00:40:35,667 going into alligator and ending with scorpions, 904 00:40:35,667 --> 00:40:36,700 it's been a wild day. 905 00:40:36,700 --> 00:40:39,867 I feel pretty confident, but it's anyone's game. 906 00:40:39,867 --> 00:40:43,300 So, whose dish is on the chopping block? 907 00:40:53,667 --> 00:40:56,667 Chef Charlie, you've been chopped. Judges? 908 00:40:56,667 --> 00:40:57,567 Chef Charlie, in the first course, 909 00:40:57,567 --> 00:41:00,467 we thought that the spring roll got soggy. 910 00:41:00,467 --> 00:41:01,433 The second course felt that 911 00:41:01,433 --> 00:41:04,367 even though the cassava was really delicious, 912 00:41:04,367 --> 00:41:06,266 it was just off putting to us a bit. 913 00:41:06,266 --> 00:41:09,200 And for those reasons, we had to chop you. 914 00:41:09,200 --> 00:41:10,767 -Thank you. -[Geoffrey] We had a great time. 915 00:41:10,767 --> 00:41:12,300 -[Charlie] Congratulations. -[Nick] Good job. 916 00:41:13,100 --> 00:41:14,233 -[Ted] Thank you. -[Geoffrey] Good luck, Chef. 917 00:41:15,266 --> 00:41:16,266 [Charlie] It sucks losing, 918 00:41:16,266 --> 00:41:18,900 but I love being part of this competition. 919 00:41:18,900 --> 00:41:21,300 Just showing young female chefs like that, 920 00:41:21,300 --> 00:41:22,367 that they can do so much 921 00:41:22,367 --> 00:41:26,433 being part of wild foods, big game and traveling. 922 00:41:28,300 --> 00:41:30,400 And that means, chef Nick Chavez, 923 00:41:30,400 --> 00:41:32,300 you are the Chopped champion. 924 00:41:32,300 --> 00:41:35,867 We gave you deadly baskets, you gave us killer dishes. 925 00:41:35,867 --> 00:41:38,867 The prize is $10,000. Congratulations, sir. 926 00:41:38,867 --> 00:41:40,166 -[Geoffrey] Whoo! -[Jet] Yeah! 927 00:41:40,166 --> 00:41:41,667 -[Geoffrey] Good job. -[Maneet] Good job. 928 00:41:41,667 --> 00:41:43,700 -[Jet] Really good job. -Really, thank you. 929 00:41:43,700 --> 00:41:44,667 You did a great job, man. 930 00:41:44,667 --> 00:41:46,100 -[Nick] Thank you, chefs. -[Jet] You did it. 931 00:41:46,100 --> 00:41:48,467 This win means a lot to me. I feel great. 932 00:41:48,467 --> 00:41:50,367 -Thank you so much. -Very well done, congrats. 933 00:41:50,367 --> 00:41:53,500 [Nick] I just channeled my Cuban roots, 934 00:41:53,500 --> 00:41:55,166 and I think I crushed it. 935 00:41:55,166 --> 00:41:56,467 Being a Chopped champion 936 00:41:56,467 --> 00:41:58,967 is like nothing I've ever felt before.