1 00:00:01,500 --> 00:00:04,867 [Scott] This competition is gonna be legendary. 2 00:00:04,867 --> 00:00:08,400 [Ted] Four iconic Chopped judges have each hand-picked 3 00:00:08,400 --> 00:00:12,367 four all-star champions in a battle of the best. 4 00:00:12,367 --> 00:00:17,000 [Maneet] I am staking my reputation on these incredible chefs. 5 00:00:17,000 --> 00:00:18,667 [Chris] To become a legendary chef here, 6 00:00:18,667 --> 00:00:20,467 you have to be so bold and so driven. 7 00:00:20,467 --> 00:00:22,300 Pressure makes diamonds, 8 00:00:22,300 --> 00:00:24,100 and in the Chopped kitchen, 9 00:00:24,100 --> 00:00:26,367 pressure makes legends. 10 00:00:26,367 --> 00:00:27,000 [upbeat song playing] 11 00:00:27,000 --> 00:00:29,800 ♪♪ And the legend goes on♪ 12 00:00:29,800 --> 00:00:32,100 [Scott] You gotta pursue greatness nonstop. 13 00:00:32,100 --> 00:00:34,867 [Amanda] They have to push the boundaries. They have to be ambitious. 14 00:00:34,867 --> 00:00:38,000 -Ooh. -[Alex] Irreverent, unflappable, 15 00:00:38,000 --> 00:00:39,867 -unbasketable. -See this? 16 00:00:39,867 --> 00:00:42,400 [Ted] The champs who win the preliminary rounds 17 00:00:42,400 --> 00:00:45,700 will return to cook in the tournament's finale 18 00:00:45,700 --> 00:00:49,300 with the judges as their sous chefs. 19 00:00:49,300 --> 00:00:51,467 I can't wait to boss him around. 20 00:00:51,467 --> 00:00:52,867 It's kind of naughty. 21 00:00:52,867 --> 00:00:55,266 [woman] They need to come in guns blazing. 22 00:00:55,266 --> 00:00:56,567 Make me proud! 23 00:00:56,567 --> 00:00:58,500 Now that's some boom-boom right there, girl. 24 00:00:58,500 --> 00:01:01,100 That's the legendary move, like, that's it. 25 00:01:01,100 --> 00:01:04,166 [contestant] Everyone is a champion, but there is only one legend. 26 00:01:04,166 --> 00:01:06,266 Good enough isn't good enough. 27 00:01:06,266 --> 00:01:09,767 Many champions will fall, but one legend will rise. 28 00:01:09,767 --> 00:01:12,000 ♪♪ And the legend goes on♪ 29 00:01:17,967 --> 00:01:21,033 [Scott] This competition, it's gonna be legendary. 30 00:01:21,767 --> 00:01:23,100 To be a Chopped Legend, 31 00:01:23,100 --> 00:01:25,867 you've gotta pursue greatness nonstop. 32 00:01:25,867 --> 00:01:27,600 And you have to achieve it as well. 33 00:01:27,600 --> 00:01:31,567 I think a great Chopped champion becomes a legend 34 00:01:31,567 --> 00:01:33,467 when we can't believe the dish 35 00:01:33,467 --> 00:01:35,667 came from the basket that it came from. 36 00:01:35,667 --> 00:01:38,367 This is such a great balance of flavors, 37 00:01:38,367 --> 00:01:42,133 of your point of view. It's firing on all cylinders here, truly. 38 00:01:43,300 --> 00:01:45,400 I've judged Chopped from the very beginning, 39 00:01:45,400 --> 00:01:48,000 and I know greatness when I see it. 40 00:01:48,000 --> 00:01:51,500 My champions are extremely tough and talented. 41 00:01:53,667 --> 00:01:56,834 [Bao Bao] My competitors should be afraid just to hear my name. 42 00:01:57,800 --> 00:01:58,667 Bao Bao. 43 00:01:58,667 --> 00:02:01,066 [Scott] First, here's Chef Bao Bao, 44 00:02:01,066 --> 00:02:03,900 the champion of our Oodles of Noodles competition. 45 00:02:03,900 --> 00:02:07,100 She knows how to take the lead and innovate. 46 00:02:07,100 --> 00:02:08,967 I cannot believe you chose me. 47 00:02:08,967 --> 00:02:10,967 Well, you know, you're very memorable. 48 00:02:10,967 --> 00:02:13,000 You're really ambitious and you're a risk-taker, 49 00:02:13,000 --> 00:02:15,467 but I think you have to rein in some of those risks. 50 00:02:15,467 --> 00:02:18,500 Because not all risks reward, right? 51 00:02:18,500 --> 00:02:21,166 [Bao Bao] So, last time I impressed the judge 52 00:02:21,166 --> 00:02:23,600 by making everything from scratch. 53 00:02:23,600 --> 00:02:26,000 And this time, I'm coming back, baby. 54 00:02:26,000 --> 00:02:28,567 And you will see what else I can do. 55 00:02:28,567 --> 00:02:29,667 [in Thai] 56 00:02:31,266 --> 00:02:33,667 [Scott] Next, I had to pick Chef Pat Pascarella 57 00:02:33,667 --> 00:02:36,400 from our Battle Italiano tournament. 58 00:02:36,400 --> 00:02:38,767 We share a passion for Italian food, 59 00:02:38,767 --> 00:02:42,000 and Chef Pat is destined for big things. 60 00:02:42,000 --> 00:02:44,467 One of the things that I love about you, 61 00:02:44,467 --> 00:02:47,900 you're constantly trying to be better, all the time. 62 00:02:47,900 --> 00:02:50,367 Which I think is really a character trait 63 00:02:50,367 --> 00:02:52,100 if you wanna become legendary. 64 00:02:52,100 --> 00:02:54,266 The last time, you were chopped in the first round 65 00:02:54,266 --> 00:02:56,367 and your dish seemed a little bit unfocused. 66 00:02:56,367 --> 00:02:59,667 You know better than anybody that there is no success without failure. 67 00:02:59,667 --> 00:03:01,367 Don't disappoint me. 68 00:03:01,367 --> 00:03:03,700 [Pat] Losing that last one actually didn't sit well with me. 69 00:03:03,700 --> 00:03:05,467 So, I'm pumped to get back out there. 70 00:03:05,467 --> 00:03:07,233 Legend in the making. 71 00:03:09,900 --> 00:03:12,300 [Scott] Next, I had to pick Chef Sara Bradley. 72 00:03:12,300 --> 00:03:15,767 She's the grand champion of our All-American tournament. 73 00:03:15,767 --> 00:03:18,300 I didn't have a single negative critique. 74 00:03:18,300 --> 00:03:20,967 Chef, this is bananas. 75 00:03:20,967 --> 00:03:22,400 This is so good. 76 00:03:22,400 --> 00:03:24,200 You know how to get those flavors. 77 00:03:24,200 --> 00:03:26,100 And you understand the techniques. 78 00:03:26,100 --> 00:03:27,667 When it comes to baskets, sometimes, 79 00:03:27,667 --> 00:03:29,867 putting that puzzle together is a little bit of a challenge. 80 00:03:29,867 --> 00:03:32,066 I don't think it's a challenge for you. 81 00:03:32,066 --> 00:03:34,567 But you have to impress the other judges 82 00:03:34,567 --> 00:03:35,900 as much as you've impressed me. 83 00:03:35,900 --> 00:03:37,867 So, get into the right headspace. 84 00:03:37,867 --> 00:03:40,867 [Sara] The competition is gonna be at such a higher level. 85 00:03:40,867 --> 00:03:42,867 You know, there's not gonna be any room for mistakes. 86 00:03:42,867 --> 00:03:46,600 I wanna be the first one to win Chopped Legends. 87 00:03:48,400 --> 00:03:50,767 [Scott] Finally, I picked Paco Moran. 88 00:03:50,767 --> 00:03:52,667 He impressed me so much in our 89 00:03:52,667 --> 00:03:55,166 Desperately Seeking Sous-Chef Tournament, 90 00:03:55,166 --> 00:03:56,600 I offered him a job at the end of it. 91 00:03:56,600 --> 00:03:59,066 -Aw. -[Scott] You cook great food. 92 00:03:59,066 --> 00:04:02,100 But you really bring that emotion and that heart. 93 00:04:02,100 --> 00:04:04,000 -That's all. -Thank you. 94 00:04:04,000 --> 00:04:05,600 [Scott] That's your best asset. 95 00:04:05,600 --> 00:04:07,600 I do think there are a few things we could work on. 96 00:04:07,600 --> 00:04:09,400 Simplifying your thought process 97 00:04:09,400 --> 00:04:10,967 in order to really create the dish 98 00:04:10,967 --> 00:04:13,066 that you see in your mind's eye. 99 00:04:13,066 --> 00:04:15,600 [Paco] Scott picked me. You know, he knows that I'm not gonna stop, 100 00:04:15,600 --> 00:04:18,100 and I'm gonna fight for the best possible outcome. 101 00:04:18,100 --> 00:04:21,333 The creme de la creme are facing off to represent me. 102 00:04:22,667 --> 00:04:24,400 May the best champion win. 103 00:04:28,767 --> 00:04:30,266 [Ted] Welcome back, chefs. 104 00:04:30,266 --> 00:04:33,166 -Nice to see you all again. -Hi! 105 00:04:33,166 --> 00:04:37,600 I remember Sara. She is a powerhouse of a chef. 106 00:04:37,600 --> 00:04:40,266 [Ted] I remember Chef Pat. He really excelled here. 107 00:04:40,266 --> 00:04:41,900 [Pat] Thousands of people have competed on Chopped. 108 00:04:41,900 --> 00:04:44,467 And to be a legend in this kitchen, you have to beat the best. 109 00:04:44,467 --> 00:04:46,266 And I'm ready to give it my all. 110 00:04:46,266 --> 00:04:50,166 It's wonderful to have four outstanding champions back 111 00:04:50,166 --> 00:04:54,300 by way of an invitation from esteemed judge Scott Conant. 112 00:04:54,300 --> 00:04:55,867 [in English] I'm not gonna let you down, chef. 113 00:04:55,867 --> 00:04:57,266 [Ted] Let's hope so. 114 00:04:57,266 --> 00:05:01,166 There is much at stake in this extraordinary tournament. 115 00:05:01,166 --> 00:05:04,567 The finale winner will score $25,000 116 00:05:04,567 --> 00:05:07,200 for a cause near and dear to them, 117 00:05:07,200 --> 00:05:11,100 -plus $25,000 in cash. -[chef softly] Whoo. 118 00:05:11,100 --> 00:05:12,700 You guys should just go ahead and go on home. 119 00:05:12,700 --> 00:05:14,166 -[chef] We'll see. -No! 120 00:05:14,166 --> 00:05:17,033 Okay champions, time to dig into the first basket. 121 00:05:17,700 --> 00:05:19,367 If you dislike your ingredients, 122 00:05:19,367 --> 00:05:21,200 please direct your anger to Scott. 123 00:05:21,200 --> 00:05:22,600 He picked them. 124 00:05:24,600 --> 00:05:26,800 It's all yours. Open 'em up! 125 00:05:27,867 --> 00:05:30,100 Is that a popsicle of spaghetti? 126 00:05:30,100 --> 00:05:32,266 [Ted] You've got spaghetti ice pops. 127 00:05:32,266 --> 00:05:34,767 There's ingredients in here that they have to 128 00:05:34,767 --> 00:05:36,266 kind of react on the fly. 129 00:05:36,266 --> 00:05:37,600 Those spaghetti ice pops, 130 00:05:37,600 --> 00:05:39,367 what do you do with something like that? 131 00:05:39,367 --> 00:05:41,567 -[Ted] Burrata. -One of my favorite. 132 00:05:41,567 --> 00:05:44,200 [Scott] With burrata, you can create a sauce out of it. 133 00:05:44,200 --> 00:05:46,800 You can utilize the interior part, the stracciatella. 134 00:05:46,800 --> 00:05:49,867 -Ground pork. -[Ted] Ground pork. 135 00:05:49,867 --> 00:05:52,700 -Red onion. -[Ted] And of course, red onions. 136 00:05:52,700 --> 00:05:53,734 This is your favorite. 137 00:05:53,734 --> 00:05:56,400 [Pat] Scott hates them, but he's testing us to 138 00:05:56,400 --> 00:05:57,767 make sure that we do something with them. 139 00:05:57,767 --> 00:06:00,200 [Scott] Chefs, we're pursuing excellence today. 140 00:06:00,200 --> 00:06:04,266 This is the most important dish that you've ever cooked. 141 00:06:04,266 --> 00:06:06,200 How you utilize these ingredients 142 00:06:06,200 --> 00:06:10,166 will teach me something about your mindset and your skill set. 143 00:06:10,166 --> 00:06:12,767 And then most importantly, about your adaptability. 144 00:06:12,767 --> 00:06:15,200 Twenty minutes to make an impression. 145 00:06:16,467 --> 00:06:19,133 -Clock starts now! -[Scott] Let's go, chefs. 146 00:06:21,200 --> 00:06:24,300 [Amanda] These chefs are competing in something called Chopped Legends. 147 00:06:24,300 --> 00:06:26,567 A title that's never been given before. 148 00:06:26,567 --> 00:06:30,300 And they're also competing to have Scott as their sous chef. 149 00:06:30,300 --> 00:06:32,367 I mean, they have to push the boundaries. 150 00:06:32,367 --> 00:06:34,000 They have to be ambitious. 151 00:06:34,700 --> 00:06:36,900 What is one main characteristic 152 00:06:36,900 --> 00:06:39,667 that a Chopped Legend must possess? 153 00:06:39,667 --> 00:06:40,967 Fearlessness. 154 00:06:40,967 --> 00:06:43,000 -That's Chef Bao Bao. -Yeah. 155 00:06:43,000 --> 00:06:45,266 They have to be very good at time management. 156 00:06:45,266 --> 00:06:48,467 [Scott] I think deep knowledge of product is really important. 157 00:06:48,467 --> 00:06:52,166 Understanding what each ingredient is gonna do to the dish overall, 158 00:06:52,166 --> 00:06:54,800 and having some kind of cultural reference to it. 159 00:06:54,800 --> 00:06:57,100 [Sara] Scott and I both love food that tells a story, 160 00:06:57,100 --> 00:06:58,800 and I wanna make sure to do that this round. 161 00:06:58,800 --> 00:07:02,567 I do my research. I know that one of his favorite dishes 162 00:07:02,567 --> 00:07:05,200 is something his mom cooked for him, it was sausage and peppers. 163 00:07:05,200 --> 00:07:07,600 And I'm gonna do a play on that. 164 00:07:07,600 --> 00:07:11,166 So I am making a sausage and onion pan con tomate. 165 00:07:11,166 --> 00:07:13,600 By seasoning up the pork, I wanna make it taste 166 00:07:13,600 --> 00:07:15,567 kind of like an Italian sausage. 167 00:07:15,567 --> 00:07:19,100 So, pan con tomate is bread, pan, with tomato. 168 00:07:19,100 --> 00:07:23,000 I want something that packs a lot of flavor 169 00:07:23,000 --> 00:07:25,033 that they'll remember. 170 00:07:26,467 --> 00:07:28,500 [Pat] What makes a legend in a kitchen 171 00:07:28,500 --> 00:07:31,500 is someone that is gonna create memorable dishes. 172 00:07:31,500 --> 00:07:34,567 Something that pulls on the heartstrings of the judges. 173 00:07:34,567 --> 00:07:38,367 This basket, it's screaming pasta dish to me. 174 00:07:38,367 --> 00:07:41,333 I'm making penne with a pork ragu and stracciatella. 175 00:07:42,066 --> 00:07:43,767 So in a separate pan, 176 00:07:43,767 --> 00:07:46,767 I have my spaghetti popsicles and white wine. 177 00:07:46,767 --> 00:07:50,700 And I'm basically reducing that down to then add to my ragu. 178 00:07:52,000 --> 00:07:54,667 To be a legend, you have to be the best. 179 00:07:54,667 --> 00:07:57,367 You have to be extraordinary. 180 00:07:57,367 --> 00:07:58,400 Oh, my goodness. 181 00:07:58,400 --> 00:08:00,400 I'm gonna go and see what these chefs are doing. 182 00:08:00,400 --> 00:08:01,700 [groans] Ah! 183 00:08:01,700 --> 00:08:03,467 Chef Bao Bao, right behind. 184 00:08:03,467 --> 00:08:05,100 What do we got going on here, chef? 185 00:08:05,100 --> 00:08:08,066 [Bao Bao] I'm trying to make a Asian-style empanada. 186 00:08:08,066 --> 00:08:10,300 But then because I have to utilize 187 00:08:10,300 --> 00:08:12,567 this gross thing and that cheese, 188 00:08:12,567 --> 00:08:14,900 I gonna make this as a sauce. 189 00:08:14,900 --> 00:08:16,567 And what are you gonna make the empanada out of? 190 00:08:16,567 --> 00:08:18,667 -What's the dough? -Uh, I'm using the puff pastry. 191 00:08:18,667 --> 00:08:20,367 Oh, you gotta get that stuff cooking, chef. 192 00:08:20,367 --> 00:08:22,200 It takes 14 minutes to cook puff pastry. 193 00:08:22,200 --> 00:08:23,700 -Unless you're gonna go in a deep fryer. -I gonna fry. 194 00:08:23,700 --> 00:08:25,100 -Yeah, I gonna fry, chef. -[Scott] Got it. Okay, good. 195 00:08:25,100 --> 00:08:26,867 [Bao Bao] For my empanada filling, 196 00:08:26,867 --> 00:08:28,867 I saute the pork and red onions. 197 00:08:28,867 --> 00:08:31,367 And I am using burrata to add 198 00:08:31,367 --> 00:08:34,000 the fat and the creaminess to the filling. 199 00:08:37,567 --> 00:08:39,867 [Scott] Chef Paco, tell me, man, what you're making? 200 00:08:39,867 --> 00:08:41,667 [Paco] I'm making a pork tlayuda. 201 00:08:41,667 --> 00:08:44,000 -Which is like a Oaxacan dish, right? -Yes, yes, yes. 202 00:08:44,000 --> 00:08:46,500 [Paco] With kind of like puttanesca, but with pork. 203 00:08:46,500 --> 00:08:49,967 -A little bit Mexico meets Italy. -I love it. 204 00:08:49,967 --> 00:08:51,066 Good luck, chef. 205 00:08:51,066 --> 00:08:54,066 [Paco] My plan is to melt down my spaghetti pops, 206 00:08:54,066 --> 00:08:55,133 remove the noodles, 207 00:08:55,133 --> 00:08:57,900 and then start a sauce with that for my tlayuda. 208 00:08:59,200 --> 00:09:01,400 I'm also making pickled red onions 209 00:09:01,400 --> 00:09:04,300 using Champagne vinegar and serrano chile. 210 00:09:04,300 --> 00:09:07,266 I know Scott hates red onions, so I'm gonna use them twice. 211 00:09:07,266 --> 00:09:11,567 Better to steer into the skid than try to avoid it. 212 00:09:11,567 --> 00:09:13,800 [Ted] Chefs, you have ten minutes to get it done. 213 00:09:13,800 --> 00:09:15,400 [exclaims] Wha! 214 00:09:16,767 --> 00:09:19,367 [Scott] I really like the direction that Sara is going in. 215 00:09:19,367 --> 00:09:22,867 Really good technique, streamlining flavor profiles. 216 00:09:22,867 --> 00:09:24,867 Those juxtapositions of flavor, 217 00:09:24,867 --> 00:09:26,533 really other level. 218 00:09:27,567 --> 00:09:29,867 Pat, with about ten minutes to go, 219 00:09:29,867 --> 00:09:31,867 just dropped a bunch of penne. 220 00:09:31,867 --> 00:09:33,667 [Ted] Penne is an 11-minute pasta. 221 00:09:33,667 --> 00:09:36,000 [Scott] Yes, I agree. 222 00:09:36,000 --> 00:09:39,600 [Bao Bao] I have to make sure that I get my empanada to the deep fryer. 223 00:09:39,600 --> 00:09:42,266 [Scott] You know, the one thing about Chef Bao Bao is 224 00:09:42,266 --> 00:09:44,000 -she takes big risks. -Ooh. 225 00:09:44,000 --> 00:09:45,166 [Bao Bao] Oh, no. 226 00:09:45,166 --> 00:09:49,266 As I starting to add the filling into the puff pastry, 227 00:09:49,266 --> 00:09:51,800 it's starting to melt. 228 00:09:51,800 --> 00:09:55,400 The heat from my filling is melting off the puff pastry. 229 00:09:55,700 --> 00:09:57,700 Puff pastry too small! 230 00:09:59,066 --> 00:10:01,367 Chef Bao Bao, you got six minutes left. 231 00:10:01,367 --> 00:10:04,300 [Bao Bao] I know, chef. The puff pastry is not working out for me. 232 00:10:04,300 --> 00:10:06,767 The puff pastry is breaking apart. 233 00:10:06,767 --> 00:10:09,867 This is the most stress that I've ever been into this kitchen. 234 00:10:09,867 --> 00:10:11,900 Just not gonna work. 235 00:10:11,900 --> 00:10:14,567 I cannot make it the way I want it to. 236 00:10:14,567 --> 00:10:16,967 I told her, "Be careful with the risks." 237 00:10:16,967 --> 00:10:18,233 And here she is. 238 00:10:22,100 --> 00:10:23,166 [Bao Bao] I'm not happy with this at all. 239 00:10:23,166 --> 00:10:24,600 This is not good. 240 00:10:24,967 --> 00:10:26,166 Oh, no. 241 00:10:26,166 --> 00:10:29,066 The puff pastry is not working for me, 242 00:10:29,066 --> 00:10:31,367 and the clock is running down. 243 00:10:31,367 --> 00:10:33,767 But you know, to be a legend, 244 00:10:33,767 --> 00:10:35,667 you cannot give up easily. 245 00:10:35,667 --> 00:10:37,400 You know what? I'm not gonna risk. 246 00:10:37,400 --> 00:10:39,700 I have to go to the plan B. 247 00:10:39,700 --> 00:10:42,367 Now I am making a cheesy pork dip 248 00:10:42,367 --> 00:10:44,100 with tomato and raisin sauce. 249 00:10:44,100 --> 00:10:45,200 I'm going to do this one. 250 00:10:45,200 --> 00:10:48,700 I decided to grab tortilla, and I'm going to fry it. 251 00:10:48,700 --> 00:10:50,367 Chef Bao Bao, you know you only have 252 00:10:50,367 --> 00:10:51,767 four and a half minutes left, right? 253 00:10:51,767 --> 00:10:52,867 Yes, chef. 254 00:10:52,867 --> 00:10:58,767 I use my cheesy pork filling almost like a nacho. 255 00:10:58,767 --> 00:11:01,567 [Pat] So, I'm gonna use the inside of the ball of burrata and make stracciatella. 256 00:11:01,567 --> 00:11:04,266 I'm mixing it in a bowl with some heavy cream and some salt. 257 00:11:04,266 --> 00:11:05,967 It tastes delicious. 258 00:11:05,967 --> 00:11:07,567 [Paco] Normally on a tlayuda, 259 00:11:07,567 --> 00:11:10,300 you would use a Oaxacan cheese, quesillo. 260 00:11:10,300 --> 00:11:11,867 And you wouldn't do anything to it. 261 00:11:11,867 --> 00:11:13,667 So I plan to do the same here 262 00:11:13,667 --> 00:11:16,000 and just put the burrata down on the tortilla. 263 00:11:16,000 --> 00:11:19,467 [Scott] So, Chef Paco comes with a great technique with soul. 264 00:11:19,467 --> 00:11:22,800 I think that's what resonated with me from the very beginning. 265 00:11:22,800 --> 00:11:24,767 Chef Paco, are you feeling good? 266 00:11:24,767 --> 00:11:25,800 Yes. 267 00:11:25,800 --> 00:11:27,266 [laughs] 268 00:11:27,266 --> 00:11:29,266 Look at what Chef Sara is doing. 269 00:11:29,266 --> 00:11:32,467 Taking that popsicle stick and rubbing it all over the bread, 270 00:11:32,467 --> 00:11:34,667 trying to get a little bit of a flavor transfer. 271 00:11:34,667 --> 00:11:38,066 I hope that that's enough. 272 00:11:38,066 --> 00:11:42,000 [Sara] I'm taking the burrata and marinating it with a ton of herbs, 273 00:11:42,000 --> 00:11:45,100 with grated tomato right into the cheese. 274 00:11:45,100 --> 00:11:47,500 -[Scott] You got two minutes, chef. -[Marc speaks indistinctly] 275 00:11:49,467 --> 00:11:51,367 [Marc] I'm worried about the pasta out of Pat's dish. 276 00:11:51,367 --> 00:11:53,467 -Yeah, me too. -I think it might be a little too al dente 277 00:11:53,467 --> 00:11:55,333 for the time that he put it in there. 278 00:11:56,567 --> 00:11:58,500 [Ted] Thirty seconds. Get it on the plate. 279 00:11:58,500 --> 00:12:01,834 [Amanda] Come on, chefs. This is your first round, you gotta impress. 280 00:12:05,166 --> 00:12:09,133 Chef Bao Bao is struggling with whatever just came out of the fryer. 281 00:12:10,667 --> 00:12:14,000 -Let's go, chefs. Get it done! -Watch it, chefs. The clock is winding down. 282 00:12:14,000 --> 00:12:16,867 Ten, nine, eight, 283 00:12:16,867 --> 00:12:20,166 -seven, six, five... -[man] I don't know. 284 00:12:20,166 --> 00:12:24,367 -...four, three, two, one. -[Amanda] All four ingredients! 285 00:12:24,367 --> 00:12:26,200 -Come on, chefs! -[Ted] Time's up! 286 00:12:30,000 --> 00:12:32,800 I feel great being a part of Scott's team. 287 00:12:32,800 --> 00:12:35,166 And the dish really represents him because, I mean, 288 00:12:35,166 --> 00:12:36,600 pasta, Scott screams pasta. 289 00:12:36,600 --> 00:12:39,100 So, um... And I lost on pasta my last time. 290 00:12:39,100 --> 00:12:41,433 So, I wanna make sure I don't lose on pasta again this time. 291 00:12:44,467 --> 00:12:45,934 [Bao Bao] Things happens, right? 292 00:12:45,934 --> 00:12:49,600 And you have to learn how to fix the problem and then make it work. 293 00:12:53,400 --> 00:12:56,266 [Scott] One of my champions has what it takes to become a legend. 294 00:12:56,266 --> 00:13:00,333 I'm excited to see who stands out after this round. 295 00:13:01,567 --> 00:13:04,467 Chefs, you have arrived at the chopping block. 296 00:13:04,467 --> 00:13:07,767 You are all reaching for legendary status. 297 00:13:07,767 --> 00:13:10,100 How did you do that with a basket of 298 00:13:10,100 --> 00:13:12,767 spaghetti ice pops, ground pork, 299 00:13:12,767 --> 00:13:15,233 burrata and red onions? 300 00:13:15,767 --> 00:13:17,000 Chef Sara. 301 00:13:17,000 --> 00:13:17,967 Hi, hello, y'all. 302 00:13:17,967 --> 00:13:22,300 Today, I made a sausage and onion pan tomate. 303 00:13:23,700 --> 00:13:26,066 Chef, what makes a legend in the kitchen? 304 00:13:26,066 --> 00:13:30,000 You need to have a lot of attention to technique and detail. 305 00:13:30,000 --> 00:13:33,100 You need to be able to utilize ingredients in all kinds of different ways. 306 00:13:33,100 --> 00:13:35,300 And you need to be quick on your feet. 307 00:13:36,100 --> 00:13:37,467 I think it's a great dish. 308 00:13:37,467 --> 00:13:39,166 What I really love about the bread, 309 00:13:39,166 --> 00:13:41,200 the way you toasted it, but also you seasoned it. 310 00:13:41,200 --> 00:13:42,867 I also love the way you seasoned your pork 311 00:13:42,867 --> 00:13:46,266 and massaged it in there. The pork got seasoning all the way through. 312 00:13:46,266 --> 00:13:48,667 -What a genius move. -[Sara] Yes, chef. 313 00:13:48,667 --> 00:13:51,166 I love the way you caramelized the red onion. 314 00:13:51,166 --> 00:13:55,166 They're really sweet, but they still had texture, which is hard to do. 315 00:13:55,166 --> 00:13:58,200 I agree. I think the seasoning on the burrata itself 316 00:13:58,200 --> 00:14:00,100 is a really smart approach. 317 00:14:00,100 --> 00:14:02,567 I think your usage of the herbs is wonderful. 318 00:14:02,567 --> 00:14:04,100 I think the peppers strewn throughout 319 00:14:04,100 --> 00:14:05,467 is a really nice touch as well. 320 00:14:05,467 --> 00:14:08,567 I like that little pop of periodic spice. 321 00:14:08,567 --> 00:14:10,767 I just don't think that there was that much of the flavor 322 00:14:10,767 --> 00:14:14,333 or tomato transfer from that spaghetti pop. 323 00:14:15,600 --> 00:14:17,667 Thank you, Chef Sara. Chef Pat? 324 00:14:17,667 --> 00:14:22,000 So, here I have penne with a pork ragu and stracciatella. 325 00:14:23,567 --> 00:14:25,500 Yeah, chef, I like your usage of the ground pork, 326 00:14:25,500 --> 00:14:26,867 and with the onions inside here 327 00:14:26,867 --> 00:14:28,767 -with that deep caramelization. -[Marc] Yeah. 328 00:14:28,767 --> 00:14:31,000 [Scott] I like the usage of the stracciatella over the top. 329 00:14:31,000 --> 00:14:33,600 I think the touch with the balsamic is nice. 330 00:14:33,600 --> 00:14:36,000 How did you work with the spaghetti ice pops? 331 00:14:36,000 --> 00:14:38,200 I pureed it, and then added it to the ragu. 332 00:14:38,200 --> 00:14:39,467 It was really nice. 333 00:14:39,467 --> 00:14:41,800 I do like the butteriness of your sauce. 334 00:14:41,800 --> 00:14:44,867 But you know, for me, the pasta is a little on the al dente side. 335 00:14:44,867 --> 00:14:47,000 If you're here competing to be a legend, 336 00:14:47,000 --> 00:14:48,467 all the details have to be looked at. 337 00:14:48,467 --> 00:14:49,667 Yeah, I have to agree with Amanda. 338 00:14:49,667 --> 00:14:52,467 I think it really, it just needs that thirty more seconds. 339 00:14:52,467 --> 00:14:54,467 But it's such a cohesive dish, 340 00:14:54,467 --> 00:14:56,600 and all the basket ingredients work together. 341 00:14:56,600 --> 00:14:58,000 Chef Pat, thank you. 342 00:14:58,000 --> 00:14:59,800 Next up, Chef Bao Bao. 343 00:14:59,800 --> 00:15:03,367 [Bao Bao] So what I have for you is a cheesy pork dip 344 00:15:03,367 --> 00:15:05,600 with a tomato and raisin sauce. 345 00:15:05,600 --> 00:15:06,700 [Ted] All right. 346 00:15:06,700 --> 00:15:09,200 [Marc] We saw you started to try to make empanadas. 347 00:15:09,200 --> 00:15:11,567 -That obviously wasn't working. -[Bao Bao] So yes, yeah. 348 00:15:11,567 --> 00:15:15,266 To be a legend, you have to work with any circumstance, 349 00:15:15,266 --> 00:15:18,400 and you have to fix the problem immediately. 350 00:15:18,400 --> 00:15:21,266 That's why I just had to run and grab some tortilla. 351 00:15:21,266 --> 00:15:22,800 It's a good recovery. 352 00:15:22,800 --> 00:15:26,867 I totally get the over-ambition in competition. 353 00:15:26,867 --> 00:15:29,667 I do it all the time, but you got everything on the plate. 354 00:15:29,667 --> 00:15:32,667 [Marc] It's very pretty. I like the crunch with the chip. 355 00:15:32,667 --> 00:15:36,166 The ground pork, it's flavorful, but it's dry. 356 00:15:36,166 --> 00:15:38,266 If you used more of the burrata, 357 00:15:38,266 --> 00:15:40,367 that fat content, it would have helped it. 358 00:15:40,367 --> 00:15:42,100 I love your usage of the red onion here. 359 00:15:42,100 --> 00:15:44,600 It's great texture, really beautiful flavor too. 360 00:15:44,600 --> 00:15:48,066 Chef, what would it mean to you to become a Chopped Legend? 361 00:15:48,066 --> 00:15:52,300 To be here representing, you know, not just my family, 362 00:15:52,300 --> 00:15:54,800 but Thai people, definitely means a lot. 363 00:15:54,800 --> 00:15:59,767 And as a woman, if I can get that title as a Legend, 364 00:15:59,767 --> 00:16:02,266 that's even extra and a plus. 365 00:16:02,266 --> 00:16:04,700 -Chef Bao Bao, thank you. -Thank you. 366 00:16:05,166 --> 00:16:06,867 [Ted] Next up, Chef Paco. 367 00:16:06,867 --> 00:16:10,767 [Paco] You have a pork tlayuda with spaghetti pop puttanesca, 368 00:16:10,767 --> 00:16:13,300 and burrata and pickled red onions. 369 00:16:14,600 --> 00:16:16,367 It's a little bit Mex-Italian. 370 00:16:16,367 --> 00:16:18,867 Uh, Mexico meets Italy. 371 00:16:18,867 --> 00:16:22,867 Chef, I think you did such a good job with the red onion in particular. 372 00:16:22,867 --> 00:16:24,500 It's pickled, it's delicious. 373 00:16:24,500 --> 00:16:25,900 It has some heat to it. 374 00:16:25,900 --> 00:16:29,100 I like the cheese acting as a cooling element. 375 00:16:29,100 --> 00:16:32,000 I like the flavor of the grilled flatbread. 376 00:16:32,000 --> 00:16:36,200 And I like that you combine that Mexican flavor with Italian. 377 00:16:36,200 --> 00:16:38,667 But it's like a, you know, a Mexican bruschetta. 378 00:16:38,667 --> 00:16:40,967 Yeah, I like that you put a lot of herbs in here. 379 00:16:40,967 --> 00:16:43,066 But I don't feel like the ground pork is 380 00:16:43,066 --> 00:16:45,266 very homogenously, like, mixed in. 381 00:16:45,266 --> 00:16:46,700 The sauce is good, but then all of a sudden 382 00:16:46,700 --> 00:16:49,300 you get these chunks of dry pork popping up. 383 00:16:49,300 --> 00:16:50,500 It's a little strange, that's all. 384 00:16:50,500 --> 00:16:51,734 There's a lot going on here. 385 00:16:51,734 --> 00:16:56,100 But weaving those flavors together the way you did, works. 386 00:16:56,100 --> 00:16:58,266 -Thank you. -[Scott] Good job, chefs. Thank you. 387 00:16:58,266 --> 00:17:02,500 As difficult as it was for Scott to pick the chefs for this competition, 388 00:17:02,500 --> 00:17:04,667 it's bound to be much tougher 389 00:17:04,667 --> 00:17:07,867 for this panel to pick the one to go home first. 390 00:17:07,867 --> 00:17:10,367 Yeah, I don't wanna go home. I have a ton more to show. 391 00:17:10,367 --> 00:17:12,767 I had thought about Microplaning that 392 00:17:12,767 --> 00:17:15,166 spaghetti pop all over the top. 393 00:17:15,166 --> 00:17:18,266 I wish I had done that now because that was kind of the one complaint, 394 00:17:18,266 --> 00:17:20,767 is that I didn't utilize that enough. 395 00:17:20,767 --> 00:17:22,467 [Pat] I feel like I have PTSD. 396 00:17:22,467 --> 00:17:24,100 So, like when I initially heard them say, 397 00:17:24,100 --> 00:17:25,800 "Oh, it was a little too al dente," I'm like, 398 00:17:25,800 --> 00:17:28,166 definitely a low blow and it hurt. 399 00:17:28,166 --> 00:17:30,734 [Ted] Now, one chef must leave the competition. 400 00:17:35,100 --> 00:17:38,467 Who showed legendary potential in the appetizer round, 401 00:17:38,467 --> 00:17:41,634 and whose dish is on the chopping block? 402 00:17:48,066 --> 00:17:51,233 Chef Bao Bao, you've been chopped. Judges? 403 00:17:51,800 --> 00:17:54,867 Chef, the risk, the risk! 404 00:17:54,867 --> 00:17:56,133 I'm just a risk-taker. 405 00:17:56,133 --> 00:17:58,900 Unfortunately, this time it just didn't pan out for your, chef. 406 00:17:58,900 --> 00:18:01,967 Your usage of the puff pastry just didn't come together. 407 00:18:01,967 --> 00:18:04,567 And it left you scrambling in the final minutes. 408 00:18:04,567 --> 00:18:07,300 Altogether, your flavors just weren't a cohesive idea, 409 00:18:07,300 --> 00:18:09,500 and so we had to chop you. 410 00:18:09,500 --> 00:18:11,266 Thank you so much. It's a pleasure to be here. 411 00:18:11,266 --> 00:18:13,000 Chef, it's really good having you. Thank you. 412 00:18:14,266 --> 00:18:17,967 [Bao Bao] It was a great honor to be chosen by Chef Scott. 413 00:18:17,967 --> 00:18:20,266 This didn't go the way I wanted to. 414 00:18:20,266 --> 00:18:22,200 But this is not the end for me. 415 00:18:23,567 --> 00:18:25,967 Chef Pat, Chef Paco, Chef Sara, 416 00:18:25,967 --> 00:18:29,367 once again, Scott has carefully chosen your ingredients. 417 00:18:29,367 --> 00:18:31,467 Chefs, look at what's in the basket. 418 00:18:31,467 --> 00:18:33,000 Try to dissect which components 419 00:18:33,000 --> 00:18:35,600 you can break off and utilize for a dish. 420 00:18:35,600 --> 00:18:37,166 And please remember, 421 00:18:37,166 --> 00:18:39,467 you're representing me and my reputation. 422 00:18:39,467 --> 00:18:40,967 I believe in you. 423 00:18:40,967 --> 00:18:42,800 Okay, let's end the suspense. 424 00:18:42,800 --> 00:18:44,500 Let's see what you got. 425 00:18:44,667 --> 00:18:47,800 [laughing] 426 00:18:47,800 --> 00:18:49,867 [Ted] And you've got a polenta log. 427 00:18:49,867 --> 00:18:51,367 I mean, do they go to grits? 428 00:18:51,367 --> 00:18:53,100 [Pat] Uh, what are these, dandelion? 429 00:18:53,100 --> 00:18:54,767 [Ted] Puntarelle. 430 00:18:54,767 --> 00:18:56,734 -[exhales sharply] -[Ted] Rack of goat. 431 00:18:58,200 --> 00:19:00,400 And a giant cannoli. 432 00:19:00,400 --> 00:19:02,600 [man laughs] 433 00:19:02,600 --> 00:19:05,033 [Ted] Thirty minutes to wow the judges again. 434 00:19:06,100 --> 00:19:07,333 Clock starts now. 435 00:19:07,333 --> 00:19:09,934 -[Amanda] Come on, chefs! Let's do this! -[judges applaud] 436 00:19:10,867 --> 00:19:13,066 [Amanda] We want legendary entrees. 437 00:19:13,066 --> 00:19:15,300 Dig deep. Push yourself. 438 00:19:17,400 --> 00:19:19,467 Polenta is something that you're well known for, 439 00:19:19,467 --> 00:19:21,900 for your seven and a half hour polenta. 440 00:19:21,900 --> 00:19:24,400 So you gave 'em a log of polenta. 441 00:19:24,400 --> 00:19:26,567 [Pat] Scott and polenta, like, probably Scott's middle name 442 00:19:26,567 --> 00:19:28,767 in high school was Scott Polenta Conant. 443 00:19:28,767 --> 00:19:32,367 So, I definitely wanna make Scott proud with phenomenal polenta. 444 00:19:32,367 --> 00:19:33,667 Pat, what are you making me? 445 00:19:33,667 --> 00:19:36,200 I'm doing a roasted loin of goat 446 00:19:36,200 --> 00:19:37,867 with a creamy polenta, 447 00:19:37,867 --> 00:19:41,667 a cherry "port" wine reduction. 448 00:19:41,667 --> 00:19:43,467 A little bit of sauteed puntarelle. 449 00:19:43,467 --> 00:19:46,767 And then I'm gonna do a crust using the cannoli shell and some mustard. 450 00:19:46,767 --> 00:19:48,000 Nice. 451 00:19:49,867 --> 00:19:51,100 [Pat] To start my rack of goat, 452 00:19:51,100 --> 00:19:53,367 you wanna render off as much of that fat as possible, 453 00:19:53,367 --> 00:19:55,867 because that gristly goat fat 454 00:19:55,867 --> 00:19:58,000 is not something that's, like, really palatable. 455 00:19:58,000 --> 00:20:01,467 I'm very big into my dishes having texture as well as flavor. 456 00:20:01,467 --> 00:20:03,300 So, I'll lather it up with whole grain mustard 457 00:20:03,300 --> 00:20:05,300 and then top it with a mixture of 458 00:20:05,300 --> 00:20:08,033 panko breadcrumb and the cannoli shells. 459 00:20:09,266 --> 00:20:12,166 [Scott] Goat has been on my menu since the early '90s. 460 00:20:12,166 --> 00:20:14,066 But when you have it in rack like this, 461 00:20:14,066 --> 00:20:17,500 I think cooking it medium is the way you want it. 462 00:20:17,500 --> 00:20:19,400 [Sara] I have lots of experience with goat. 463 00:20:19,400 --> 00:20:21,300 I've actually hosted dinners 464 00:20:21,300 --> 00:20:23,667 where the entire meal features goat. 465 00:20:23,667 --> 00:20:25,767 My idea is to brown butter baste it 466 00:20:25,767 --> 00:20:27,467 with lots of thyme and garlic. 467 00:20:27,467 --> 00:20:30,700 [Marc] Appetizer around, I thought Sara had the strongest dish 468 00:20:30,700 --> 00:20:33,200 -to the round actually, out of all four dishes. -Hmm, true. 469 00:20:33,200 --> 00:20:34,900 [Marc] Sara, what are you making? 470 00:20:34,900 --> 00:20:36,600 [Sara] I'm gonna do a goat loin 471 00:20:36,600 --> 00:20:39,300 with a little goat grits with the polenta. 472 00:20:39,300 --> 00:20:41,467 And like a salad of this and this and... 473 00:20:41,467 --> 00:20:43,567 -[Marc] It's coming together. -...you know? 474 00:20:43,567 --> 00:20:46,000 But wait, can we talk about the elephant in the room? 475 00:20:46,000 --> 00:20:47,567 -Or the cannoli? -[Marc] There's no elephant. 476 00:20:47,567 --> 00:20:50,600 -This is just a cannoli the size of an elephant. -[Amanda laughs] 477 00:20:50,600 --> 00:20:53,066 Italian desserts are not that sticky sweet. 478 00:20:53,066 --> 00:20:56,266 Yes, it's sweet, but if you add goat cheese, 479 00:20:56,266 --> 00:20:58,200 you're gonna come up with something savory. 480 00:20:58,200 --> 00:21:00,266 [Sara] I grabbed the goat's cheese and decided to 481 00:21:00,266 --> 00:21:03,266 work that goat even more throughout my menu. 482 00:21:03,266 --> 00:21:05,900 [Scott] I love that she was using multiple ingredients 483 00:21:05,900 --> 00:21:07,467 that speak the same language. 484 00:21:07,467 --> 00:21:10,367 I really think that that is a sign of a legendary chef. 485 00:21:10,367 --> 00:21:12,667 [Sara] I feel like Paco and I 486 00:21:12,667 --> 00:21:15,066 were, uh, tied maybe in the first round. 487 00:21:15,066 --> 00:21:18,667 So, I just have to watch out for him this time around. 488 00:21:18,667 --> 00:21:20,266 Paco, are you feeling strong in there? 489 00:21:20,266 --> 00:21:23,000 Uh, yeah. I feel pretty confident on this. 490 00:21:23,000 --> 00:21:25,467 -It's not my first time working with goat. -[Marc] All right. 491 00:21:25,467 --> 00:21:27,367 [Paco] Goat tends to be a little bit gamey. 492 00:21:27,367 --> 00:21:29,667 So, I know the sharpness from the mustard 493 00:21:29,667 --> 00:21:32,400 is gonna help to offset that gaminess. 494 00:21:32,400 --> 00:21:37,000 I'm making grilled goat with creamy polenta and puntarelle chimichurri. 495 00:21:37,000 --> 00:21:38,467 C ooking it on the bone, 496 00:21:38,467 --> 00:21:39,867 it's gonna keep all those juices 497 00:21:39,867 --> 00:21:41,500 and a little bit more flavor in there. 498 00:21:42,600 --> 00:21:44,266 [Ted] Twenty minutes on the clock, chefs. 499 00:21:44,266 --> 00:21:46,767 Here we go, chefs. Push yourselves. 500 00:21:46,767 --> 00:21:49,567 [Marc] Puntarelle are one of my favorite ingredients. 501 00:21:49,567 --> 00:21:51,467 It's in a dandelion family, 502 00:21:51,467 --> 00:21:54,000 which just have a lot of bitterness. 503 00:21:54,000 --> 00:21:55,967 [Pat] I'm gonna use some of the orange from the cannoli 504 00:21:55,967 --> 00:21:58,900 to zest my puntarelle. Take you away from all that bitterness. 505 00:21:59,667 --> 00:22:01,467 [Sara] Puntarelle reminds me of fennel, 506 00:22:01,467 --> 00:22:03,967 and I can roast it hard on both sides 507 00:22:03,967 --> 00:22:07,433 and then braise it with a little basil, butter, and beef stock. 508 00:22:08,867 --> 00:22:10,467 In the first round, I got knocked 509 00:22:10,467 --> 00:22:14,266 for not utilizing the tomato ice pop enough. 510 00:22:14,266 --> 00:22:16,166 So, I'm going to use the puntarelle top 511 00:22:16,166 --> 00:22:19,166 with candied oranges and cherries from the giant cannolo, 512 00:22:19,166 --> 00:22:20,266 to make a salad. 513 00:22:21,700 --> 00:22:25,000 I'm going to use my puntarelle to make a chimichurri. 514 00:22:25,000 --> 00:22:28,200 [Scott] Chef Paco is making a chimichurri with the puntarelle. 515 00:22:28,200 --> 00:22:30,467 -I love that creativity. -Right? 516 00:22:30,467 --> 00:22:32,567 Chefs, less than ten minutes to get it done. 517 00:22:32,567 --> 00:22:34,867 [Amanda] Expectations are high. 518 00:22:34,867 --> 00:22:37,000 We want legendary entrees. 519 00:22:37,000 --> 00:22:38,867 I mean, you're gonna be in the kitchen 520 00:22:38,867 --> 00:22:41,066 along with Maneet and her chef, 521 00:22:41,066 --> 00:22:43,667 Alex and her chef, and Chris and his chef. 522 00:22:43,667 --> 00:22:45,467 That alone is a legendary thing. 523 00:22:45,467 --> 00:22:47,500 It's never been done in this kitchen before. 524 00:22:48,667 --> 00:22:50,600 Chef Paco, is that goat cooked? 525 00:22:50,867 --> 00:22:52,000 Nope. 526 00:22:52,000 --> 00:22:55,000 At this point, I would take that right off the bone. 527 00:22:55,000 --> 00:22:58,367 [Paco] Taking the goat off the bone is crossing my mind. 528 00:22:58,367 --> 00:23:01,900 But the hot butter running's gonna help cook the goat a little bit faster. 529 00:23:01,900 --> 00:23:04,367 -Seven and a half left. -[exclaims] 530 00:23:04,367 --> 00:23:06,166 [Pat] I need every minute of that. 531 00:23:06,166 --> 00:23:08,200 I look at the goat and I realize that it's not 532 00:23:08,200 --> 00:23:10,100 getting to the temperature I need it to get at. 533 00:23:10,100 --> 00:23:12,000 So, I have to kiss them back on the fire 534 00:23:12,000 --> 00:23:14,967 to get away some of that rawness that's happening. 535 00:23:14,967 --> 00:23:16,767 [Scott] We've seen this for years, right? 536 00:23:16,767 --> 00:23:17,867 The chefs in the second round 537 00:23:17,867 --> 00:23:19,667 start to feel a little bit more heat. 538 00:23:19,667 --> 00:23:21,166 A little bit of the nerves. 539 00:23:21,166 --> 00:23:23,200 I like what Sara's doing. 540 00:23:23,200 --> 00:23:25,367 She took some of those pistachios from the pantry 541 00:23:25,367 --> 00:23:27,767 to mimic the pistachio in the cannoli. 542 00:23:27,767 --> 00:23:29,600 [Ted] It's a nice touch for her to reference the basket 543 00:23:29,600 --> 00:23:31,300 in an oblique way like that. 544 00:23:32,400 --> 00:23:33,800 [Scott] Three and a half minutes, guys. 545 00:23:34,867 --> 00:23:37,700 You're all champs, but you gotta be a legend. 546 00:23:37,700 --> 00:23:39,700 [Pat] It's getting really intense in the kitchen. 547 00:23:40,467 --> 00:23:42,300 And over to my right is Paco, 548 00:23:43,767 --> 00:23:46,200 and he's going down hard. 549 00:23:47,667 --> 00:23:51,000 Whoo! Two minutes. Two minutes. Two. 550 00:23:51,667 --> 00:23:52,567 [Scott] Let's go. Get it done. 551 00:23:52,567 --> 00:23:54,900 Let's go, Chef Paco. Quick. 552 00:23:56,567 --> 00:23:58,634 You guys see this? It's real pretty. 553 00:24:02,266 --> 00:24:03,834 Just under a minute left, chefs. 554 00:24:08,166 --> 00:24:09,367 [bleep] 555 00:24:13,600 --> 00:24:15,734 [Scott] Twenty seconds. It's gonna go quick. 556 00:24:18,567 --> 00:24:23,300 [Ted] Ten, nine, eight, seven, six-- 557 00:24:23,300 --> 00:24:25,500 -[Scott] Let's go, Paco. -[Ted] ...five, four-- 558 00:24:25,500 --> 00:24:29,467 -[Amanda] Come on, come on, hustle! -[Ted] ...three, two, one. 559 00:24:29,467 --> 00:24:31,867 -Time's up. -[judges applauding] 560 00:24:31,867 --> 00:24:33,567 Did he get it all done? 561 00:24:34,600 --> 00:24:37,100 [Paco] I wish I would have had, like, three more minutes. [chuckles] 562 00:24:37,100 --> 00:24:39,600 But, um, it is what it is. 563 00:24:39,600 --> 00:24:41,333 I should have taken it off the bone. 564 00:24:46,667 --> 00:24:49,266 [Scott] As a mentor, my expectations of these champions 565 00:24:49,266 --> 00:24:52,166 is for them to pursue excellence, nonstop. 566 00:24:52,166 --> 00:24:56,166 Perfection is unattainable, but excellence is something we always strive for. 567 00:24:56,867 --> 00:24:59,133 Champions fighting for legendary status 568 00:24:59,133 --> 00:25:02,600 and the chance to cook alongside Scott Conant in the finale, 569 00:25:02,600 --> 00:25:05,266 you made entrees with a polenta log, 570 00:25:05,266 --> 00:25:09,300 puntarelle, rack of goat, and a giant cannoli. 571 00:25:09,300 --> 00:25:11,266 Chef Paco, what do we have? 572 00:25:11,266 --> 00:25:16,066 [Paco] We have grilled goat with creamy polenta and puntarelle chimichurri. 573 00:25:18,467 --> 00:25:21,467 That puntarelle chimichurri, I think, is spectacular. 574 00:25:21,467 --> 00:25:22,834 Best thing on the plate. 575 00:25:22,834 --> 00:25:26,400 I love that brightness, the acidity, the freshness, the spice. 576 00:25:26,400 --> 00:25:28,300 [Amanda] I do agree, and I think 577 00:25:28,300 --> 00:25:31,667 the polenta has a nice sweetness from the cannoli, 578 00:25:31,667 --> 00:25:34,266 and I think that worked. With the bracing bitterness 579 00:25:34,266 --> 00:25:36,033 and the spiciness of that chimichurri, 580 00:25:36,033 --> 00:25:37,467 I think that was a good pairing. 581 00:25:37,467 --> 00:25:40,033 But I so wish I would have had a nice, little, 582 00:25:40,033 --> 00:25:42,166 puntarelle salad on the side, here. 583 00:25:42,166 --> 00:25:45,300 It needs more representation of the puntarelle on the plate. 584 00:25:45,300 --> 00:25:46,767 And the goat. 585 00:25:46,767 --> 00:25:49,300 It's nicely seasoned, but it was undercooked. 586 00:25:50,266 --> 00:25:51,867 [Amanda] You had a chance to show off technique 587 00:25:51,867 --> 00:25:55,367 by cooking a beautiful piece of goat. This is the test. 588 00:25:55,367 --> 00:25:57,100 Right here, this is the test. 589 00:25:57,934 --> 00:26:00,734 [Ted] Thank you, Chef Paco. Next up, Chef Sara. 590 00:26:00,734 --> 00:26:04,567 [Sara] So, I have a pistachio-crusted goat loin, 591 00:26:04,567 --> 00:26:08,800 braised puntarelle, and a sweet chevre polenta. 592 00:26:10,300 --> 00:26:12,867 I think I like this polenta because of the goat cheese. 593 00:26:12,867 --> 00:26:14,467 It tamps down the sweetness, I think, 594 00:26:14,467 --> 00:26:17,667 and gives it a little bit more texture on the palate, which I like. 595 00:26:17,667 --> 00:26:20,100 The thing I'm most impressed with here is the puntarelle. 596 00:26:20,100 --> 00:26:22,100 My mother used to do a fennel bulb 597 00:26:22,100 --> 00:26:23,367 that she used to cut and sear, 598 00:26:23,367 --> 00:26:25,834 and I used to love that texture and that flavor. 599 00:26:25,834 --> 00:26:27,367 And this is really reminiscent of that. 600 00:26:27,367 --> 00:26:29,734 And I think that pop of freshness when you use the top, 601 00:26:29,734 --> 00:26:31,500 it was probably the best move on this plate. 602 00:26:31,500 --> 00:26:33,500 [Amanda] The salad is delicious. 603 00:26:33,500 --> 00:26:36,834 The fact that you mimic the orange in the cannoli is wonderful. 604 00:26:36,834 --> 00:26:38,767 I love the little bit of cherry. 605 00:26:38,767 --> 00:26:43,066 Unfortunately, my loin has so much unrendered fat. 606 00:26:43,066 --> 00:26:47,400 And it's pretty rare. It just needed more time in the pan. 607 00:26:47,400 --> 00:26:49,033 [Scott] But that crust on the goat. 608 00:26:49,033 --> 00:26:50,467 Love the usage of the pistachio. 609 00:26:50,467 --> 00:26:51,767 I think that's really money. 610 00:26:51,767 --> 00:26:53,467 -Thank you. -[Amanda] What would it be like 611 00:26:53,467 --> 00:26:56,066 to cook in the kitchen with Scott at your station? 612 00:26:57,166 --> 00:26:59,100 There are some things that, like you never think will happen. 613 00:26:59,100 --> 00:27:02,033 -Right. -I get to be the chef and he has to be my sous chef. 614 00:27:02,033 --> 00:27:05,133 Our styles are pretty similar. 615 00:27:05,133 --> 00:27:07,834 You know, we cook food that tells a story, 616 00:27:07,834 --> 00:27:09,166 and that's really important to me 617 00:27:09,166 --> 00:27:10,266 on everything I put on the plate, 618 00:27:10,266 --> 00:27:12,867 and so, that would be awesome. 619 00:27:12,867 --> 00:27:15,367 Finally, Chef Pat, please tell us about your entrees. 620 00:27:15,367 --> 00:27:18,767 [Pat] So, we have a cannoli-crusted rack of goat, 621 00:27:18,767 --> 00:27:20,767 with sweet corn polenta, 622 00:27:20,767 --> 00:27:22,266 roasted, uh, puntarelle, 623 00:27:22,266 --> 00:27:24,900 and I did a cherry and port wine reduction. 624 00:27:26,033 --> 00:27:27,367 How'd you find that round, chef? 625 00:27:27,367 --> 00:27:29,567 I wish I had, you know, three, four more minutes, 626 00:27:29,567 --> 00:27:32,066 just to get the goat exactly the way I wanted it. 627 00:27:32,066 --> 00:27:33,767 These plates are a bit inconsistent 628 00:27:33,767 --> 00:27:35,867 when it comes to the goat temperature. 629 00:27:35,867 --> 00:27:39,500 My goat is pretty rare. 630 00:27:39,500 --> 00:27:42,500 [Marc] Yeah, but, you know, I like the cannolo crust. 631 00:27:42,500 --> 00:27:46,266 I think the flavor's coming through. And I love your sauce. 632 00:27:46,266 --> 00:27:48,667 The polenta, I think, yours is probably the best. 633 00:27:48,667 --> 00:27:50,734 I think you've got the creamiest. 634 00:27:50,734 --> 00:27:53,500 The sweetness of that polenta is really tampered down 635 00:27:53,500 --> 00:27:55,667 with the amount of Parmesan cheese that you have inside there. 636 00:27:55,667 --> 00:27:56,967 Which I really appreciate. 637 00:27:56,967 --> 00:27:58,967 I think the best thing on the plate are these puntarelle. 638 00:27:58,967 --> 00:28:00,166 I really like the texture on 'em, 639 00:28:00,166 --> 00:28:02,266 perfect amount of salt inside of them. 640 00:28:02,266 --> 00:28:03,967 Chef Pat, thank you. 641 00:28:03,967 --> 00:28:06,133 All right, we are moving on to the desert round 642 00:28:06,133 --> 00:28:08,700 where two of you will bring this battle home. 643 00:28:10,266 --> 00:28:11,967 The level of competition, it's like out of control. 644 00:28:11,967 --> 00:28:13,467 I mean, Sara has won multiple shows. 645 00:28:13,467 --> 00:28:16,166 And then, Paco, like, an incredible competitor. 646 00:28:16,166 --> 00:28:19,000 If my stress level gets any higher. I'll lose more hair. 647 00:28:19,000 --> 00:28:22,200 [Paco] The ability to make something positive out of mistakes 648 00:28:22,200 --> 00:28:23,867 is what makes a legend, 649 00:28:23,867 --> 00:28:25,333 and I'm going to prove that. 650 00:28:31,166 --> 00:28:34,600 Who gets to continue on this mission for legend status, 651 00:28:34,600 --> 00:28:37,734 and whose dish is on the chopping block? 652 00:28:44,567 --> 00:28:48,033 Chef Paco, you've been chopped. Judges? 653 00:28:48,033 --> 00:28:49,467 [Scott] Chef Paco. 654 00:28:49,467 --> 00:28:51,000 We loved the chimichurri that you created. 655 00:28:51,000 --> 00:28:53,867 That usage of the puntarelle was really spectacular. 656 00:28:53,867 --> 00:28:56,734 We just wish that you had cut that goat directly off the bone, 657 00:28:56,734 --> 00:28:58,266 because, ultimately, you ended up 658 00:28:58,266 --> 00:29:00,133 with a goat that was just undercooked. 659 00:29:00,500 --> 00:29:02,533 And so, we had to chop you. 660 00:29:03,600 --> 00:29:05,500 -[Paco speaking indistinctly] -[judges applauding] 661 00:29:07,133 --> 00:29:08,266 [Paco] I knew it. I could have made 662 00:29:08,266 --> 00:29:09,667 a better decision there, with the goat. 663 00:29:09,667 --> 00:29:12,867 But, uh, overall, I'm happy with my performance. 664 00:29:14,133 --> 00:29:15,667 -Ooh. -Chefs. 665 00:29:15,667 --> 00:29:17,266 We gotta have some better cooking here. 666 00:29:17,266 --> 00:29:19,166 The chefs that you're gonna be competing against 667 00:29:19,166 --> 00:29:21,100 are not making these kinds of mistakes. 668 00:29:21,100 --> 00:29:23,300 You're representing me and my reputation. 669 00:29:23,300 --> 00:29:25,367 I take that seriously. As should you. 670 00:29:25,367 --> 00:29:26,600 Yes, sir. 671 00:29:30,133 --> 00:29:31,667 [Pat] Coming into this round, I feel like 672 00:29:31,667 --> 00:29:33,300 Sara's probably got a leg up at this point, 673 00:29:33,300 --> 00:29:35,100 and I really have to show out. 674 00:29:35,100 --> 00:29:36,400 So, being this close to finale, 675 00:29:36,400 --> 00:29:38,867 I mean, I want it more than ever. 676 00:29:38,867 --> 00:29:41,767 [Sara] Coming into this round, I just really need to focus. 677 00:29:41,767 --> 00:29:45,367 I wanna show my daughters, while Mommy's gone, 678 00:29:45,367 --> 00:29:48,133 she's out there, whooping ass. 679 00:29:48,133 --> 00:29:51,467 Legendary status, chefs. That's what we're going for. 680 00:29:51,467 --> 00:29:54,700 If one of you is gonna win, you gotta crush it on this round. 681 00:29:55,600 --> 00:29:57,133 Let's see what you got. 682 00:29:59,767 --> 00:30:03,533 Scott wants you to make desserts with a chocolate souffle, 683 00:30:04,834 --> 00:30:06,300 Japanese strawberries. 684 00:30:06,300 --> 00:30:08,400 These are so yummy. 685 00:30:08,400 --> 00:30:12,567 -[Ted] Chunky peanut butter. -Chunky. Only the best one to eat. 686 00:30:12,567 --> 00:30:15,467 -[Ted] And yufka. -[Sara] It's, like, a Turkish ingredient, 687 00:30:15,467 --> 00:30:17,667 kind of like a filo dough type thing. 688 00:30:17,667 --> 00:30:18,900 We'll figure it out. 689 00:30:20,867 --> 00:30:22,500 [Ted] Once again, 30 minutes. 690 00:30:24,033 --> 00:30:25,300 Clock starts now. 691 00:30:25,300 --> 00:30:27,000 -[Amanda] Come on, chefs, let's do this! -[Scott] All right. 692 00:30:27,000 --> 00:30:30,300 -Chefs, let's go! Let's go! -Legendary dessert, right now. 693 00:30:34,133 --> 00:30:35,667 [Ted] Scott, you're going to be a sous chef 694 00:30:35,667 --> 00:30:38,767 to one of these people in the Legends finale. 695 00:30:38,767 --> 00:30:41,934 What kind of qualities do you look for in a chef partner? 696 00:30:41,934 --> 00:30:44,066 [Scott] I feel like with both Chef Sara and Chef Pat, 697 00:30:44,066 --> 00:30:45,567 not only are they good at listening, 698 00:30:45,567 --> 00:30:47,567 but they're also I'm good at communicating. 699 00:30:47,567 --> 00:30:49,033 -[Sara] How you doing? -Good. How are you? 700 00:30:49,033 --> 00:30:51,100 -Whoo! -[Scott] I think you have to be ready to learn, 701 00:30:51,100 --> 00:30:53,667 but also be ready to teach. 702 00:30:53,667 --> 00:30:55,266 [Marc] We've seen some great techniques. 703 00:30:55,266 --> 00:30:57,667 But I feel like Sara's probably a little ahead 704 00:30:57,667 --> 00:31:00,166 -of the game here. -I think. 705 00:31:00,166 --> 00:31:02,834 [Ted] Scott, tell us about this dessert basket. 706 00:31:02,834 --> 00:31:04,000 [Scott] My wife, being Turkish, 707 00:31:04,000 --> 00:31:06,100 yufka is something that I've become very familiar with. 708 00:31:06,100 --> 00:31:08,066 I would love to see these chefs 709 00:31:08,066 --> 00:31:09,967 weave that savory element into a dessert. 710 00:31:09,967 --> 00:31:12,166 [Amanda] I mean, all of those things go well together. 711 00:31:12,166 --> 00:31:15,100 Chocolate and peanut butter, strawberry and peanut butter. 712 00:31:17,500 --> 00:31:19,233 [Pat] So, looking at this basket, I feel like 713 00:31:19,233 --> 00:31:21,033 Scott's kind of telling you 714 00:31:21,033 --> 00:31:24,033 to go the Napoleon/ mille-feuille route. 715 00:31:24,033 --> 00:31:26,400 Chef. Pat, what are you doing? 716 00:31:26,400 --> 00:31:29,233 [Pat] I'm doing a play on, like, a mille-feuille. 717 00:31:29,233 --> 00:31:32,166 Raspberries, some ricotta cream, 718 00:31:32,166 --> 00:31:34,000 and I'm gonna make a whipped cream out of peanut butter as well. 719 00:31:34,000 --> 00:31:36,266 Okay, what about that chocolate souffle? Did you just eat it? 720 00:31:36,266 --> 00:31:39,467 [Pat] Chocolate souffle is inside of the ricotta cream. 721 00:31:39,467 --> 00:31:42,066 [Amanda] D o you wanna talk about your love for peanut butter? 722 00:31:42,066 --> 00:31:44,500 I am all about it. I can eat it all day, every day. 723 00:31:45,467 --> 00:31:47,667 During dinnertime, my husband puts on this song 724 00:31:47,667 --> 00:31:48,934 called Peanut Butter Jelly Time. 725 00:31:48,934 --> 00:31:52,266 My daughters, like, dance. They spin on the floor. 726 00:31:52,266 --> 00:31:55,934 And so, I want to do something peanut butter jelly. 727 00:31:55,934 --> 00:31:57,867 I am making whooped cocoa and peanut butter 728 00:31:57,867 --> 00:32:00,900 with Japanese strawberry jam and buttered yufka. 729 00:32:01,600 --> 00:32:02,867 [Marc] The yufka. 730 00:32:02,867 --> 00:32:04,567 - This is usually used for baklava, right? -[Amanda] Yep. 731 00:32:04,567 --> 00:32:07,100 You layer the yufka with lots and lots of butter, 732 00:32:07,100 --> 00:32:09,300 in between some crumbs or nuts, bake it, 733 00:32:09,300 --> 00:32:12,867 and then, you pour the honey syrup over after it's baked. 734 00:32:12,867 --> 00:32:15,033 [Ted] How long does it take to cook the yufka? 735 00:32:15,033 --> 00:32:17,600 It's gonna be really quick because that's a dough that's already cooked. 736 00:32:17,600 --> 00:32:19,700 -It just needs to be browned, essentially. -[Pat grunts] 737 00:32:21,367 --> 00:32:24,033 Chefs, less than 15 minutes to go. 738 00:32:24,033 --> 00:32:27,000 -Heard that. -[Sara in accent] Peanut butter chocolate. 739 00:32:30,066 --> 00:32:31,467 [Pat] Delicious. 740 00:32:31,467 --> 00:32:32,834 I taste one of the Japanese strawberries, and it just tastes like 741 00:32:32,834 --> 00:32:35,734 the most intensified strawberry you've ever had in your life. 742 00:32:35,734 --> 00:32:37,867 Those strawberries, they're just beautiful. 743 00:32:37,867 --> 00:32:41,133 And you could easily make some kind of a jelly out of it. 744 00:32:41,133 --> 00:32:42,734 [Pat] I'm gonna use the Japanese strawberries 745 00:32:42,734 --> 00:32:45,700 to make a jelly with currants and some raspberries. 746 00:32:45,867 --> 00:32:46,667 Awesome. 747 00:32:48,000 --> 00:32:49,567 Next, I take the peanut butter, 748 00:32:49,567 --> 00:32:50,967 and I'm gonna make a mousse out of it. 749 00:32:50,967 --> 00:32:53,166 I grab, uh, heavy cream and sugar, 750 00:32:53,166 --> 00:32:55,600 and I start whipping it together. 751 00:32:57,600 --> 00:32:59,467 [Sara in normal voice] So, I wanna go, 752 00:32:59,467 --> 00:33:01,834 kind of, like, a Southern mousse. 753 00:33:01,834 --> 00:33:04,600 I like what Sara's doing with the peanut butter and cream cheese. 754 00:33:05,367 --> 00:33:06,400 [Scott] And she added 755 00:33:06,400 --> 00:33:09,367 -some chocolate souffle in there as well. -No. 756 00:33:09,367 --> 00:33:12,400 I'm gonna use the Japanese strawberries to make strawberry jam. 757 00:33:12,400 --> 00:33:14,367 I grab some strawberry preserves, 758 00:33:14,367 --> 00:33:17,100 a little vanilla extract, and sugar. 759 00:33:17,100 --> 00:33:20,700 It has, like, a nice acid. It's not too crazy sweet. 760 00:33:22,867 --> 00:33:24,567 [Pat] So, as I'm done whipping the heavy cream, 761 00:33:24,567 --> 00:33:26,734 I add the peanut butter into it. 762 00:33:26,734 --> 00:33:28,300 Something just looks off. 763 00:33:28,300 --> 00:33:30,166 And I quickly realize that it's broken, 764 00:33:30,166 --> 00:33:31,700 and I over-whipped the cream. 765 00:33:33,834 --> 00:33:35,900 Chefs, you have five minutes to wrap this up. 766 00:33:37,500 --> 00:33:39,600 [Pat] I'm starting over. Yeah, the, uh... It was broke. 767 00:33:40,600 --> 00:33:42,166 Legendary status is on the line. 768 00:33:42,166 --> 00:33:43,300 Like, the last thing you want 769 00:33:43,300 --> 00:33:45,200 is to not put out a perfect dish. 770 00:33:45,400 --> 00:33:46,867 Come on. 771 00:33:52,333 --> 00:33:54,266 [Pat] We're in the last round. There's a lot on the line, 772 00:33:54,266 --> 00:33:56,967 and we all wanna make sure that we don't disappoint Scott. 773 00:33:56,967 --> 00:34:00,667 So, I am re-making this peanut butter mousse. 774 00:34:00,667 --> 00:34:03,767 Everything needs to be perfect to get to legendary status. 775 00:34:03,767 --> 00:34:05,266 [Marc] I... I have to hand it to you, Scott. 776 00:34:05,266 --> 00:34:07,266 I mean, we've seen two chefs here 777 00:34:07,266 --> 00:34:08,734 that are down to the wire, 778 00:34:08,734 --> 00:34:10,667 trying to become your chef. 779 00:34:10,667 --> 00:34:12,567 They've really pulled out all the stops today. 780 00:34:12,567 --> 00:34:14,700 I'm really proud of both of these chefs. 781 00:34:16,967 --> 00:34:19,667 [Sara] I'm going to honey coat some of my Japanese strawberries, 782 00:34:19,667 --> 00:34:22,834 just to add something extra to the basket ingredient. 783 00:34:22,834 --> 00:34:24,333 It's gonna be legendary. 784 00:34:24,333 --> 00:34:26,133 [Marc] Two and a half minutes, guys. 785 00:34:28,133 --> 00:34:30,700 -[Scott] Let's go. -[Amanda clapping] Legendary. 786 00:34:31,667 --> 00:34:32,867 [Sara] I know the yufka's done. 787 00:34:32,867 --> 00:34:35,767 There's enough corners that look perfect for me 788 00:34:35,767 --> 00:34:38,233 to be able to plate the way I want to. 789 00:34:38,233 --> 00:34:39,300 [Amanda] I think I'm really gonna 790 00:34:39,300 --> 00:34:41,600 push these guys on presentation, for this round. 791 00:34:41,600 --> 00:34:44,400 Yeah. I think the last round was a little bit sloppy. 792 00:34:44,400 --> 00:34:46,667 [Pat] The presentation I'm envisioning is a very high, 793 00:34:46,667 --> 00:34:49,033 almost, um, not perfect mille-feuille. 794 00:34:49,033 --> 00:34:51,000 So, it's not sitting directly on top of each other 795 00:34:51,000 --> 00:34:52,734 but kind of scattered a little bit. 796 00:34:52,734 --> 00:34:54,467 I want it to be more dramatic. 797 00:34:54,467 --> 00:34:56,467 -[Scott] Let's go, chefs. -[Amanda whoops] 798 00:34:56,467 --> 00:34:57,734 -Legendary. -[Ted] Wrap it up chefs. 799 00:34:57,734 --> 00:34:59,400 Final seconds of the final round. 800 00:34:59,400 --> 00:35:01,867 -[Amanda] Wow. -[Ted] Ten, nine, 801 00:35:01,867 --> 00:35:03,200 eight, seven-- 802 00:35:03,200 --> 00:35:04,900 -[Amanda] Do you have all the flavors on there-- -[Ted] ...six-- 803 00:35:04,900 --> 00:35:08,066 -[Amanda] ...all the textures, all the ingredients? -[Ted] ...five, four, three, 804 00:35:08,066 --> 00:35:09,500 two, one. 805 00:35:10,033 --> 00:35:12,667 -Time's up. -[Amanda] Whoo! 806 00:35:12,667 --> 00:35:13,967 [judges applauding] 807 00:35:16,066 --> 00:35:18,100 [Sara] I want to be the one to represent Scott. 808 00:35:18,100 --> 00:35:20,000 I want this so bad. 809 00:35:21,367 --> 00:35:22,567 [Pat] I think I was a little bit behind 810 00:35:22,567 --> 00:35:24,333 showing up so far, for this one, 811 00:35:24,333 --> 00:35:27,133 but hopefully this one takes it over the top. It's delicious. 812 00:35:27,133 --> 00:35:28,867 [Ted] Chef Sara and Chef Pat. 813 00:35:28,867 --> 00:35:30,867 You worked with a chocolate souffle, 814 00:35:30,867 --> 00:35:32,166 Japanese strawberries, 815 00:35:32,166 --> 00:35:34,867 chunky peanut butter, and yufka. 816 00:35:34,867 --> 00:35:36,767 Chef Sara, please tell us what you made. 817 00:35:36,767 --> 00:35:40,834 [Sara] I have a little whooped cocoa and peanut butter 818 00:35:40,834 --> 00:35:45,033 with a Japanese strawberry jam and buttered yufka. 819 00:35:45,033 --> 00:35:47,767 -Did you say whooped? -Whooped. Yes, whooped. 820 00:35:47,767 --> 00:35:49,767 I worked at a place in Alabama with, uh... 821 00:35:49,767 --> 00:35:52,000 There was a little old lady, and she always said, "Whooped." 822 00:35:52,000 --> 00:35:52,967 And it stuck. 823 00:35:52,967 --> 00:35:55,900 And so we just say whooped in my restaurant. 824 00:35:56,567 --> 00:35:58,166 [Scott] Uh, hey, chef, I got to tell you. 825 00:35:58,166 --> 00:36:01,867 That first bite that I had where it had a little bit of that yufka, 826 00:36:01,867 --> 00:36:04,467 the preserve with the strawberry and that whoop, 827 00:36:04,467 --> 00:36:06,834 it was, like, really good flavor. 828 00:36:06,834 --> 00:36:08,934 It had a legendary effect on me. 829 00:36:08,934 --> 00:36:11,667 Yeah. I mean, your peanut butter chocolate whoop is good. 830 00:36:11,667 --> 00:36:13,567 I love the herbs in there. 831 00:36:13,567 --> 00:36:15,567 The strawberries. You really made them shine. 832 00:36:15,567 --> 00:36:18,367 [Amanda] You created this really fun peanut butter and jelly vibe 833 00:36:18,367 --> 00:36:20,100 in a very elevated way. 834 00:36:20,100 --> 00:36:22,667 The yufka is delicious and flaky. 835 00:36:22,667 --> 00:36:24,233 I kind of wish you used whole butter 836 00:36:24,233 --> 00:36:27,367 instead of ghee, just for flavor purposes. 837 00:36:27,367 --> 00:36:30,266 I agree with Amanda. I think that ghee is a little assertive. 838 00:36:30,266 --> 00:36:31,867 But my favorite part about it is the texture, 839 00:36:31,867 --> 00:36:34,467 those little chunks of peanuts that are inside there. 840 00:36:34,467 --> 00:36:35,767 They just hit right. 841 00:36:35,767 --> 00:36:37,667 -Good job, chef. Nice job. -Thanks. 842 00:36:37,667 --> 00:36:40,367 Thank you, Chef Sara. Finally, Chef Pat. 843 00:36:40,367 --> 00:36:43,066 [Pat] So, I have a peanut butter and jelly mille-feuille. 844 00:36:43,066 --> 00:36:45,233 And then, I did a chocolate souffle 845 00:36:45,233 --> 00:36:47,800 and whipped ricotta crema to go with it as well. 846 00:36:49,667 --> 00:36:51,166 [Amanda] Well, chef, I like that you took the time 847 00:36:51,166 --> 00:36:53,133 to do a beautiful plate presentation. 848 00:36:53,133 --> 00:36:56,166 Probably one of your prettiest plates in the competition. 849 00:36:56,166 --> 00:37:00,066 I love the whipped cream. I like the berries that you put in there. 850 00:37:00,066 --> 00:37:01,166 [Marc] But on that same note, 851 00:37:01,166 --> 00:37:03,500 I think, presentation and ratio 852 00:37:03,500 --> 00:37:05,667 are two things that really make a dish. 853 00:37:05,667 --> 00:37:07,834 And your ratio is definitely, I think, a little off here, 854 00:37:07,834 --> 00:37:09,667 because we're getting a lot of the yufka. 855 00:37:09,667 --> 00:37:12,133 The addition of the berries that you pulled from the pantry? 856 00:37:12,133 --> 00:37:13,266 Really, really smart. 857 00:37:13,266 --> 00:37:16,066 -Yep. -[Marc] The flavors in the actual two mousses 858 00:37:16,066 --> 00:37:18,166 you've got going on are very, very nice. 859 00:37:18,166 --> 00:37:19,367 [Scott] The mousses are delicious. 860 00:37:19,367 --> 00:37:21,233 I really like that texture of the ricotta 861 00:37:21,233 --> 00:37:23,000 with the chocolate from the souffle, 862 00:37:23,000 --> 00:37:25,867 and also that whipped cream that you have with the peanut butter. 863 00:37:25,867 --> 00:37:30,000 That is a real great sign of a legendary chef. 864 00:37:30,000 --> 00:37:34,100 Okay. Who is moving on to the Chopped Legend's finale? 865 00:37:34,867 --> 00:37:36,600 We'll have word in a few minutes. 866 00:37:38,467 --> 00:37:41,967 Judges, both of these chefs fought hard to prove to you 867 00:37:41,967 --> 00:37:44,400 that they deserve a chance at legend status. 868 00:37:44,400 --> 00:37:46,066 But you have to make the call. 869 00:37:46,066 --> 00:37:47,967 The difference between somebody who's just a cook 870 00:37:47,967 --> 00:37:49,867 or a legend, here at Chopped, is that 871 00:37:49,867 --> 00:37:51,266 when the basket opens up, 872 00:37:51,266 --> 00:37:53,000 they zero in on the ingredients 873 00:37:53,000 --> 00:37:55,166 and they come up with an idea immediately. 874 00:37:55,166 --> 00:37:56,667 And that's what Pat and Sara did. 875 00:37:56,667 --> 00:38:00,133 Yeah, we really have to analyze each course very carefully. 876 00:38:00,133 --> 00:38:02,233 What I really liked about Sara's appetizer, 877 00:38:02,233 --> 00:38:05,033 is that she came out of the gate champing at the bit, 878 00:38:05,033 --> 00:38:07,467 ready to showcase that she's a legend. 879 00:38:07,467 --> 00:38:09,367 -So confident. -Right out of the gate. 880 00:38:09,367 --> 00:38:10,767 Strong dish. 881 00:38:10,767 --> 00:38:12,000 The bread. 882 00:38:12,000 --> 00:38:14,667 And the ground pork was actually seasoned very nicely. 883 00:38:14,667 --> 00:38:17,266 [Amanda] Yes, I agree. You know what, though? 884 00:38:17,266 --> 00:38:20,767 I think she skated around the spaghetti ice pops a little bit. 885 00:38:20,767 --> 00:38:21,934 It was hard to discern. 886 00:38:21,934 --> 00:38:24,066 Like, it just needed more tomato. 887 00:38:24,066 --> 00:38:26,600 I do think Pat's appetizer was a little bit flattened 888 00:38:26,600 --> 00:38:28,967 with the spaghetti pureed into it. 889 00:38:28,967 --> 00:38:31,133 [Scott] I loved the caramelization of that red onion 890 00:38:31,133 --> 00:38:32,867 inside the pasta, with that ground pork. 891 00:38:32,867 --> 00:38:34,867 It was just such a cohesive dish, 892 00:38:34,867 --> 00:38:36,967 and all of the ingredients worked together. 893 00:38:36,967 --> 00:38:39,834 Yeah. But no, his pasta was a little bit under for sure. 894 00:38:39,834 --> 00:38:41,567 Yeah. And in the entree round, 895 00:38:41,567 --> 00:38:43,500 I think everyone struggled with the goat. 896 00:38:43,500 --> 00:38:44,767 Oh, yeah. 897 00:38:44,767 --> 00:38:47,400 Chef Pat, there was such an inconsistency in that goat. 898 00:38:47,400 --> 00:38:49,066 Mine seemed to be okay, 899 00:38:49,066 --> 00:38:51,367 but yours was straight up raw. 900 00:38:51,367 --> 00:38:53,734 But he did the best job out of anybody 901 00:38:53,734 --> 00:38:55,133 -with that polenta. -[Scott] I agree. 902 00:38:55,133 --> 00:38:58,467 He really added enough cheese to kind of tamper down 903 00:38:58,467 --> 00:39:00,400 all the sweetness that he added from the cannolo. 904 00:39:00,400 --> 00:39:02,400 One of the most interesting things I saw today 905 00:39:02,400 --> 00:39:03,700 was on Sara's dish. 906 00:39:04,367 --> 00:39:05,967 The way she used the puntarelle. 907 00:39:05,967 --> 00:39:07,834 She used the tops in a salad. 908 00:39:07,834 --> 00:39:10,333 And then, she took the bottom and seared them and cooked them. 909 00:39:10,333 --> 00:39:11,567 What a genius move. 910 00:39:11,567 --> 00:39:14,066 It was stunning. But my goat chop. 911 00:39:14,066 --> 00:39:15,734 The fat was not rendered. 912 00:39:15,734 --> 00:39:17,867 Have you decided which Chopped champ 913 00:39:17,867 --> 00:39:21,233 is still in the running to become a Chopped legend? 914 00:39:21,934 --> 00:39:23,000 A legend awaits. 915 00:39:23,734 --> 00:39:25,000 All right, let's go. 916 00:39:26,600 --> 00:39:28,166 [Pat] I deserve a turn to work with Scott, 917 00:39:28,166 --> 00:39:30,033 because I feel like I did exactly what he asked me to do. 918 00:39:30,033 --> 00:39:31,500 And I wish to cook dishes from my heart, 919 00:39:31,500 --> 00:39:33,500 cook dishes that sing the ingredients. 920 00:39:33,500 --> 00:39:35,467 And I feel like... That I've shown what it takes 921 00:39:35,467 --> 00:39:37,467 to be the first Chopped legend. 922 00:39:37,467 --> 00:39:39,033 [Sara] To be a Chopped legend, 923 00:39:39,033 --> 00:39:41,667 you have to be willing to break away 924 00:39:41,667 --> 00:39:44,734 and maybe not always cook what is expected of you, 925 00:39:44,734 --> 00:39:46,767 because you never know what you're gonna be presented with. 926 00:39:46,767 --> 00:39:50,166 And I think that I have shown that Scott should choose me 927 00:39:50,166 --> 00:39:52,233 to carry to the next round. 928 00:39:52,233 --> 00:39:56,000 So, whose dish is on the chopping block? 929 00:40:04,233 --> 00:40:06,867 Chef Pat, you've been chopped. 930 00:40:06,867 --> 00:40:09,567 -Judges? -[Scott] Listen, chef, in your main course, 931 00:40:09,567 --> 00:40:11,367 the polenta was probably the best usage, 932 00:40:11,367 --> 00:40:14,066 and also we loved the puntarelle as well. 933 00:40:14,066 --> 00:40:16,700 But the goat was really inconsistently cooked. 934 00:40:17,166 --> 00:40:18,734 And your dessert round, chef, 935 00:40:18,734 --> 00:40:20,667 we really loved the flavors you created. 936 00:40:20,667 --> 00:40:22,734 But, unfortunately, your competitor 937 00:40:22,734 --> 00:40:25,367 really did a great job in that dessert round as well. 938 00:40:25,367 --> 00:40:27,567 And so, we had to chop you. 939 00:40:27,567 --> 00:40:28,867 -Understood. -It was really great 940 00:40:28,867 --> 00:40:30,166 -having you, chef. -Yes. 941 00:40:30,166 --> 00:40:31,567 -Go get 'em. -[Sara] Thanks, man. 942 00:40:31,567 --> 00:40:33,867 I feel good that at least I lost to Sara. 943 00:40:33,867 --> 00:40:36,834 [sighs] I hate the way this feels. 944 00:40:36,834 --> 00:40:38,400 The only thing that makes me happy right now, 945 00:40:38,400 --> 00:40:40,667 is that she's moving on, and she gets to represent Scott. 946 00:40:40,667 --> 00:40:41,900 So, he's in good hands. 947 00:40:45,133 --> 00:40:47,367 [Ted] And that means Chef Sara Bradley, 948 00:40:47,367 --> 00:40:49,166 -you are the Chopped champion. -[Sara] Yay! 949 00:40:49,166 --> 00:40:51,500 -[Ted] Congratulations. -[Amanda whooping] 950 00:40:52,266 --> 00:40:53,967 -Yeah! -[Sara] I'm excited. 951 00:40:53,967 --> 00:40:56,133 -I'm excited, so... -[Scott] Chef. 952 00:40:56,133 --> 00:40:58,066 We're all really impressed with what you do. 953 00:40:58,066 --> 00:41:01,133 Not just how you cook, but your presence in the kitchen as well. 954 00:41:01,133 --> 00:41:02,600 You're focused. You're determined. 955 00:41:02,600 --> 00:41:05,367 Iconic stuff is from a legendary chef. 956 00:41:05,367 --> 00:41:07,567 I'm ready to make you proud. 957 00:41:07,567 --> 00:41:09,767 Ready to show why you picked me 958 00:41:09,767 --> 00:41:11,467 and, and take it all the way. 959 00:41:11,467 --> 00:41:13,734 Chef, now it's my turn to make you proud. 960 00:41:13,734 --> 00:41:15,266 -I'm working for you now. -[Sara] All right. 961 00:41:15,266 --> 00:41:18,100 I mean, I can't wait to boss him around. 962 00:41:18,567 --> 00:41:19,667 Tremendous job, Sara. 963 00:41:19,667 --> 00:41:22,133 Can't wait to see what you and Scott cook together. 964 00:41:22,133 --> 00:41:24,767 [Amanda] Legendary. Legendary. 965 00:41:24,767 --> 00:41:25,967 [Ted] Bring it home. 966 00:41:28,100 --> 00:41:29,767 I wanna win for you. 967 00:41:29,767 --> 00:41:30,667 [man 1] All bets are off. 968 00:41:30,667 --> 00:41:31,934 I want pure ego. 969 00:41:31,934 --> 00:41:33,934 [man 2] You have to be aggressive. 970 00:41:33,934 --> 00:41:35,066 [man 1] You gotta come out swinging. 971 00:41:35,066 --> 00:41:37,100 -[Ted] It's a war zone in there. -It's a legend! 972 00:41:37,100 --> 00:41:39,667 ♪♪ A legend is forever And the stories evolve ♪ 973 00:41:39,667 --> 00:41:42,600 It's a title that's never been given before. 974 00:41:42,600 --> 00:41:44,867 This is the best dish I've ever had. 975 00:41:44,867 --> 00:41:46,467 I love it. 976 00:41:46,467 --> 00:41:48,000 These are the moments that legends are made of. 977 00:41:48,000 --> 00:41:50,567 [man 3] I'm feeling the pressure. I'm feeling the heat. 978 00:41:50,567 --> 00:41:51,667 [Ted] It's getting serious. It's getting real. 979 00:41:51,667 --> 00:41:52,500 -[crashes] -[exclaims] 980 00:41:52,500 --> 00:41:54,533 We may chop two people in this round. 981 00:41:55,033 --> 00:41:56,500 [Alex] Cook your heart out. 982 00:41:56,500 --> 00:41:57,767 Leave it on the floor. 983 00:41:57,767 --> 00:41:59,567 ♪♪ And the legend goes on ♪