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00:00:01,500 --> 00:00:04,867
[Scott] This competition
is gonna be legendary.
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00:00:04,867 --> 00:00:08,400
[Ted] Four iconic Chopped
judges have each hand-picked
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00:00:08,400 --> 00:00:12,367
four all-star champions
in a battle of the best.
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00:00:12,367 --> 00:00:17,000
[Maneet]
I am staking my reputation
on these incredible chefs.
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00:00:17,000 --> 00:00:18,667
[Chris] To become
a legendary chef here,
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00:00:18,667 --> 00:00:20,467
you have to be
so bold and so driven.
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00:00:20,467 --> 00:00:22,300
Pressure makes diamonds,
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00:00:22,300 --> 00:00:24,100
and in the Chopped kitchen,
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00:00:24,100 --> 00:00:26,367
pressure makes legends.
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00:00:26,367 --> 00:00:27,000
[upbeat song playing]
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00:00:27,000 --> 00:00:29,800
♪♪ And the legend goes on♪
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00:00:29,800 --> 00:00:32,100
[Scott] You gotta
pursue greatness nonstop.
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00:00:32,100 --> 00:00:34,867
[Amanda] They have to
push the boundaries.
They have to be ambitious.
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00:00:34,867 --> 00:00:38,000
-Ooh.
-[Alex] Irreverent,
unflappable,
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00:00:38,000 --> 00:00:39,867
-unbasketable.
-See this?
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00:00:39,867 --> 00:00:42,400
[Ted] The champs
who win the preliminary rounds
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00:00:42,400 --> 00:00:45,700
will return to cook
in the tournament's finale
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00:00:45,700 --> 00:00:49,300
with the judges
as their sous chefs.
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00:00:49,300 --> 00:00:51,467
I can't wait
to boss him around.
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00:00:51,467 --> 00:00:52,867
It's kind of naughty.
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00:00:52,867 --> 00:00:55,266
[woman] They need to come in
guns blazing.
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00:00:55,266 --> 00:00:56,567
Make me proud!
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00:00:56,567 --> 00:00:58,500
Now that's some boom-boom
right there, girl.
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00:00:58,500 --> 00:01:01,100
That's the legendary move,
like, that's it.
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00:01:01,100 --> 00:01:04,166
[contestant]
Everyone is a champion,
but there is only one legend.
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00:01:04,166 --> 00:01:06,266
Good enough isn't good enough.
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Many champions will fall,
but one legend will rise.
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♪♪ And the legend goes on♪
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[Scott] This competition,
it's gonna be legendary.
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00:01:21,767 --> 00:01:23,100
To be a Chopped Legend,
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00:01:23,100 --> 00:01:25,867
you've gotta
pursue greatness nonstop.
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00:01:25,867 --> 00:01:27,600
And you have to
achieve it as well.
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00:01:27,600 --> 00:01:31,567
I think a great Chopped
champion becomes a legend
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00:01:31,567 --> 00:01:33,467
when we can't believe the dish
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00:01:33,467 --> 00:01:35,667
came from the basket
that it came from.
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00:01:35,667 --> 00:01:38,367
This is such a great balance
of flavors,
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00:01:38,367 --> 00:01:42,133
of your point of view.
It's firing on all cylinders
here, truly.
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00:01:43,300 --> 00:01:45,400
I've judged Chopped
from the very beginning,
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00:01:45,400 --> 00:01:48,000
and I know greatness
when I see it.
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00:01:48,000 --> 00:01:51,500
My champions are
extremely tough and talented.
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00:01:53,667 --> 00:01:56,834
[Bao Bao]
My competitors should be
afraid just to hear my name.
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00:01:57,800 --> 00:01:58,667
Bao Bao.
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00:01:58,667 --> 00:02:01,066
[Scott] First,
here's Chef Bao Bao,
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00:02:01,066 --> 00:02:03,900
the champion of our
Oodles of Noodles competition.
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00:02:03,900 --> 00:02:07,100
She knows how to
take the lead and innovate.
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00:02:07,100 --> 00:02:08,967
I cannot believe you chose me.
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00:02:08,967 --> 00:02:10,967
Well, you know,
you're very memorable.
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00:02:10,967 --> 00:02:13,000
You're really ambitious
and you're a risk-taker,
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00:02:13,000 --> 00:02:15,467
but I think you have to
rein in some of those risks.
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00:02:15,467 --> 00:02:18,500
Because not all risks reward,
right?
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00:02:18,500 --> 00:02:21,166
[Bao Bao] So, last time
I impressed the judge
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00:02:21,166 --> 00:02:23,600
by making everything
from scratch.
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00:02:23,600 --> 00:02:26,000
And this time,
I'm coming back, baby.
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00:02:26,000 --> 00:02:28,567
And you will see
what else I can do.
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00:02:28,567 --> 00:02:29,667
[in Thai]
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00:02:31,266 --> 00:02:33,667
[Scott] Next, I had to pick
Chef Pat Pascarella
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00:02:33,667 --> 00:02:36,400
from our Battle Italiano
tournament.
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00:02:36,400 --> 00:02:38,767
We share a passion
for Italian food,
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00:02:38,767 --> 00:02:42,000
and Chef Pat is
destined for big things.
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00:02:42,000 --> 00:02:44,467
One of the things
that I love about you,
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00:02:44,467 --> 00:02:47,900
you're constantly trying
to be better, all the time.
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Which I think
is really a character trait
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00:02:50,367 --> 00:02:52,100
if you wanna become legendary.
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00:02:52,100 --> 00:02:54,266
The last time, you were
chopped in the first round
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00:02:54,266 --> 00:02:56,367
and your dish seemed
a little bit unfocused.
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00:02:56,367 --> 00:02:59,667
You know better than anybody
that there is no success
without failure.
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00:02:59,667 --> 00:03:01,367
Don't disappoint me.
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00:03:01,367 --> 00:03:03,700
[Pat] Losing that last one
actually didn't sit well
with me.
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00:03:03,700 --> 00:03:05,467
So, I'm pumped
to get back out there.
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00:03:05,467 --> 00:03:07,233
Legend in the making.
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00:03:09,900 --> 00:03:12,300
[Scott] Next, I had to pick
Chef Sara Bradley.
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00:03:12,300 --> 00:03:15,767
She's the grand champion of
our All-American tournament.
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00:03:15,767 --> 00:03:18,300
I didn't have
a single negative critique.
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00:03:18,300 --> 00:03:20,967
Chef, this is bananas.
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This is so good.
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00:03:22,400 --> 00:03:24,200
You know
how to get those flavors.
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00:03:24,200 --> 00:03:26,100
And you understand
the techniques.
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00:03:26,100 --> 00:03:27,667
When it comes to baskets,
sometimes,
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00:03:27,667 --> 00:03:29,867
putting that puzzle together
is a little bit of
a challenge.
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00:03:29,867 --> 00:03:32,066
I don't think
it's a challenge for you.
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00:03:32,066 --> 00:03:34,567
But you have to impress
the other judges
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00:03:34,567 --> 00:03:35,900
as much as you've
impressed me.
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00:03:35,900 --> 00:03:37,867
So, get into
the right headspace.
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00:03:37,867 --> 00:03:40,867
[Sara] The competition
is gonna be at such
a higher level.
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00:03:40,867 --> 00:03:42,867
You know, there's not gonna be
any room for mistakes.
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00:03:42,867 --> 00:03:46,600
I wanna be the first one
to win Chopped Legends.
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00:03:48,400 --> 00:03:50,767
[Scott] Finally,
I picked Paco Moran.
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00:03:50,767 --> 00:03:52,667
He impressed me so much in our
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00:03:52,667 --> 00:03:55,166
Desperately Seeking
Sous-Chef Tournament,
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00:03:55,166 --> 00:03:56,600
I offered him a job
at the end of it.
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00:03:56,600 --> 00:03:59,066
-Aw.
-[Scott] You cook great food.
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00:03:59,066 --> 00:04:02,100
But you really bring that
emotion and that heart.
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00:04:02,100 --> 00:04:04,000
-That's all.
-Thank you.
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00:04:04,000 --> 00:04:05,600
[Scott]
That's your best asset.
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00:04:05,600 --> 00:04:07,600
I do think there are
a few things we could work on.
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00:04:07,600 --> 00:04:09,400
Simplifying your
thought process
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00:04:09,400 --> 00:04:10,967
in order to
really create the dish
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00:04:10,967 --> 00:04:13,066
that you see
in your mind's eye.
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00:04:13,066 --> 00:04:15,600
[Paco] Scott picked me.
You know, he knows that
I'm not gonna stop,
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00:04:15,600 --> 00:04:18,100
and I'm gonna fight
for the best possible outcome.
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00:04:18,100 --> 00:04:21,333
The creme de la creme are
facing off to represent me.
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00:04:22,667 --> 00:04:24,400
May the best champion win.
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00:04:28,767 --> 00:04:30,266
[Ted] Welcome back, chefs.
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00:04:30,266 --> 00:04:33,166
-Nice to see you all again.
-Hi!
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00:04:33,166 --> 00:04:37,600
I remember Sara.
She is a powerhouse of a chef.
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00:04:37,600 --> 00:04:40,266
[Ted] I remember Chef Pat.
He really excelled here.
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00:04:40,266 --> 00:04:41,900
[Pat] Thousands of people
have competed on Chopped.
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00:04:41,900 --> 00:04:44,467
And to be a legend in this
kitchen, you have to
beat the best.
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00:04:44,467 --> 00:04:46,266
And I'm ready
to give it my all.
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00:04:46,266 --> 00:04:50,166
It's wonderful to have four
outstanding champions back
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00:04:50,166 --> 00:04:54,300
by way of an invitation from
esteemed judge Scott Conant.
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00:04:54,300 --> 00:04:55,867
[in English] I'm not gonna
let you down, chef.
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00:04:55,867 --> 00:04:57,266
[Ted] Let's hope so.
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00:04:57,266 --> 00:05:01,166
There is much at stake in
this extraordinary tournament.
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00:05:01,166 --> 00:05:04,567
The finale winner
will score $25,000
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00:05:04,567 --> 00:05:07,200
for a cause
near and dear to them,
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00:05:07,200 --> 00:05:11,100
-plus $25,000 in cash.
-[chef softly] Whoo.
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00:05:11,100 --> 00:05:12,700
You guys should just
go ahead and go on home.
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00:05:12,700 --> 00:05:14,166
-[chef] We'll see.
-No!
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00:05:14,166 --> 00:05:17,033
Okay champions, time to
dig into the first basket.
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If you dislike
your ingredients,
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00:05:19,367 --> 00:05:21,200
please direct your anger
to Scott.
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He picked them.
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00:05:24,600 --> 00:05:26,800
It's all yours. Open 'em up!
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00:05:27,867 --> 00:05:30,100
Is that
a popsicle of spaghetti?
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00:05:30,100 --> 00:05:32,266
[Ted] You've got
spaghetti ice pops.
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00:05:32,266 --> 00:05:34,767
There's ingredients in here
that they have to
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00:05:34,767 --> 00:05:36,266
kind of react on the fly.
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00:05:36,266 --> 00:05:37,600
Those spaghetti ice pops,
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00:05:37,600 --> 00:05:39,367
what do you do
with something like that?
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00:05:39,367 --> 00:05:41,567
-[Ted] Burrata.
-One of my favorite.
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00:05:41,567 --> 00:05:44,200
[Scott] With burrata,
you can create a sauce
out of it.
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00:05:44,200 --> 00:05:46,800
You can utilize the interior
part, the stracciatella.
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00:05:46,800 --> 00:05:49,867
-Ground pork.
-[Ted] Ground pork.
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00:05:49,867 --> 00:05:52,700
-Red onion.
-[Ted] And of course,
red onions.
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This is your favorite.
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00:05:53,734 --> 00:05:56,400
[Pat] Scott hates them,
but he's testing us to
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00:05:56,400 --> 00:05:57,767
make sure that
we do something with them.
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00:05:57,767 --> 00:06:00,200
[Scott] Chefs, we're pursuing
excellence today.
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00:06:00,200 --> 00:06:04,266
This is the most important
dish that you've ever cooked.
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00:06:04,266 --> 00:06:06,200
How you utilize
these ingredients
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00:06:06,200 --> 00:06:10,166
will teach me something
about your mindset
and your skill set.
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00:06:10,166 --> 00:06:12,767
And then most importantly,
about your adaptability.
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00:06:12,767 --> 00:06:15,200
Twenty minutes
to make an impression.
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00:06:16,467 --> 00:06:19,133
-Clock starts now!
-[Scott] Let's go, chefs.
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00:06:21,200 --> 00:06:24,300
[Amanda] These chefs
are competing in something
called Chopped Legends.
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00:06:24,300 --> 00:06:26,567
A title that's never been
given before.
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00:06:26,567 --> 00:06:30,300
And they're also competing to
have Scott as their sous chef.
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00:06:30,300 --> 00:06:32,367
I mean, they have to
push the boundaries.
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00:06:32,367 --> 00:06:34,000
They have to be ambitious.
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00:06:34,700 --> 00:06:36,900
What is
one main characteristic
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00:06:36,900 --> 00:06:39,667
that a Chopped Legend
must possess?
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00:06:39,667 --> 00:06:40,967
Fearlessness.
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00:06:40,967 --> 00:06:43,000
-That's Chef Bao Bao.
-Yeah.
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00:06:43,000 --> 00:06:45,266
They have to be very good
at time management.
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00:06:45,266 --> 00:06:48,467
[Scott] I think deep knowledge
of product is really
important.
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00:06:48,467 --> 00:06:52,166
Understanding what each
ingredient is gonna do
to the dish overall,
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00:06:52,166 --> 00:06:54,800
and having some kind of
cultural reference to it.
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00:06:54,800 --> 00:06:57,100
[Sara] Scott and I both
love food that tells a story,
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00:06:57,100 --> 00:06:58,800
and I wanna make sure
to do that this round.
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00:06:58,800 --> 00:07:02,567
I do my research. I know that
one of his favorite dishes
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00:07:02,567 --> 00:07:05,200
is something
his mom cooked for him,
it was sausage and peppers.
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00:07:05,200 --> 00:07:07,600
And I'm gonna do
a play on that.
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00:07:07,600 --> 00:07:11,166
So I am making
a sausage and onion
pan con tomate.
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By seasoning up the pork,
I wanna make it taste
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00:07:13,600 --> 00:07:15,567
kind of like
an Italian sausage.
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00:07:15,567 --> 00:07:19,100
So, pan con tomate is
bread, pan, with tomato.
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00:07:19,100 --> 00:07:23,000
I want something
that packs a lot of flavor
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00:07:23,000 --> 00:07:25,033
that they'll remember.
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00:07:26,467 --> 00:07:28,500
[Pat] What makes a legend
in a kitchen
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00:07:28,500 --> 00:07:31,500
is someone that is gonna
create memorable dishes.
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00:07:31,500 --> 00:07:34,567
Something that pulls
on the heartstrings
of the judges.
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This basket, it's screaming
pasta dish to me.
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00:07:38,367 --> 00:07:41,333
I'm making penne with
a pork ragu and stracciatella.
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00:07:42,066 --> 00:07:43,767
So in a separate pan,
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00:07:43,767 --> 00:07:46,767
I have my spaghetti popsicles
and white wine.
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00:07:46,767 --> 00:07:50,700
And I'm basically reducing
that down to then add
to my ragu.
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00:07:52,000 --> 00:07:54,667
To be a legend,
you have to be the best.
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00:07:54,667 --> 00:07:57,367
You have to be extraordinary.
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00:07:57,367 --> 00:07:58,400
Oh, my goodness.
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00:07:58,400 --> 00:08:00,400
I'm gonna go and see
what these chefs are doing.
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00:08:00,400 --> 00:08:01,700
[groans] Ah!
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00:08:01,700 --> 00:08:03,467
Chef Bao Bao, right behind.
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00:08:03,467 --> 00:08:05,100
What do we got
going on here, chef?
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00:08:05,100 --> 00:08:08,066
[Bao Bao] I'm trying to make
a Asian-style empanada.
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00:08:08,066 --> 00:08:10,300
But then because
I have to utilize
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00:08:10,300 --> 00:08:12,567
this gross thing
and that cheese,
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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.
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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.
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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.
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00:08:28,867 --> 00:08:31,367
And I am using burrata to add
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00:08:31,367 --> 00:08:34,000
the fat and the creaminess
to the filling.
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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.
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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,
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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.
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00:09:33,667 --> 00:09:36,000
[Scott] Yes, I agree.
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00:09:36,000 --> 00:09:39,600
[Bao Bao]
I have to make sure that I get
my empanada to the deep fryer.
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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.
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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 ♪