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[Scott] This competition
is gonna be legendary.
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[Ted] Four iconic
Chopped judges
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have each hand-picked
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four All-Star champions
in a battle of the best.
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[Maneet] I am staking
my reputation
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on these incredible chefs.
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[Chris] To become
a legendary chef here,
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you have to be so bold
and so driven.
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Pressure makes diamonds,
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and in the Chopped kitchen,
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pressure makes legends.
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♪♪ And the legend goes on... ♪
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[Scott] You gotta
pursue greatness nonstop.
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[Amanda] They have to push
the boundaries.
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They have to be ambitious.
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-Ooh!
-[Alex] Irreverent,
unflappable,
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-unbasketable.
-You see this?
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[Ted] These champs who win
the preliminary rounds
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will return to cook
in the tournament's finale
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with the judges
as their sous chefs.
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I can't wait
to boss him around.
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It's kind of naughty.
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[woman] They need to come in
guns blazing,
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Make me proud!
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Now that's some boom-boom
right there, girl.
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That's the legendary move,
like, that's it.
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[contestant]
Everyone is a champion,
but there is only one legend.
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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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[Chris] To become
a legendary chef here,
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you have to be very smart
with your choices.
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If you come under pressure,
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manage the clock
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and celebrate that basket.
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As an original Chopped judge,
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this competition
is in my blood and my soul.
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I've judged 238 episodes.
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That's almost 1,000 chefs.
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My favorite thing
of the entire round...
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Too much caviar in my portion.
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It's really, really under.
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I know what these chefs
need to do.
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I have the inside knowledge
to create an unbelievable
matchup.
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I'm staking
my reputation on it.
So, here we go.
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My first pick,
Chef Kat Turner,
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who won me over in our
"Casino Royale" tournament.
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-Chef.
-Chef.
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[Chris] One taste
of her dishes and I knew
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she had
potential legendary status.
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The main reason I chose you
is because of how creative
you can be under fire.
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I mean, we made
a cow eyeball ice cream
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that was just
absolutely delicious.
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You took a lot of risks,
for sure,
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but I think you do need
to rein that in,
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-and be a little
more calculated.
-Mmm-hmm.
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[Kat] The other chefs
are gonna be good.
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There's no question
about that.
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I just have to be the best.
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[Chris] Next, I chose
Chef Boots Johnson,
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a champion I'll never forget.
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His cooking and flavors
were so bold,
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and he was so driven,
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-that he won
our Indoor Grilling battle.
-Yes! Thank you!
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[grunting] Mmm!
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You have a lot more experience
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-than the other three chefs
you're going up against.
-[Boots] Yeah.
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[Chris] You've got
four competitions
under your belt,
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so I'm sure you're feeling
a little bit nervous right now
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'cause that's what
Chopped does.
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But they're even, probably,
the more nervous.
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Cook with confidence.
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Thanks, Chef. Appreciate it.
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Chris chose me
'cause I'm a badass,
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not because I just,
you know...
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look good. [laughs]
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[Chris] Then I chose
Chef Lauren Windham
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from my "Desperately Seeking
Sous-Chef" tournament.
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She's a workhorse
who never settles for anything
less than perfection,
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and she knows how
to pivot under pressure.
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That's how legends are made.
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-How are you? Welcome back.
-I'm great. How are you?
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So I chose you
because I really loved
your culinary point of view.
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I loved the flavors
you were able to develop,
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-even, sometimes,
in a frazzled state.
-Thank you, Chef.
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[Chris] My biggest advice
for you is that, you know,
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if you find yourself feeling
like you're being overwhelmed
or whatever,
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like, you just got
to brush it off
and keep moving forward
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because you definitely
can win the whole thing.
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[Lauren] My strategy is to not
overthink the ingredients.
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I've put in the work
and I'm ready.
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[Chris] And finally,
I picked Zuri Resendiz.
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I'm a huge fan of Zuri's
because of his amazing
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storytelling abilities
with food,
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and his immense skill
at building flavors.
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So what made him
stand out in our
"Playing with Fire" tournament
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and I know he's gonna bring
the heat here now.
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What happened
to the dreadlocks?
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I opened the food truck,
and the space is super small,
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-so I had to cut them off.
-[both laughing]
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[Chris] The reason I chose you
was really your
flavor development,
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and you were like
a master saucier in there.
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Thank you, Chef. Yeah.
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[Zuri] Being chosen by one
of the greatest chefs
in America,
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maybe even of the world,
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my confidence is all the way
to the roof,
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and I'm here
to prove him right.
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Let's go.
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-[Tiffani] Here they are. Hey!
-[Ted] Welcome Champions!
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So, Boots has a great deal
of experience in this kitchen.
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[Tiffani] I remember Kat
from "Casino Royale."
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We watched her cook
with precision.
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Lauren was in our
"Desperately Seeking
Sous-Chefs" competition,
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and she you crushed it
in her opening round.
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-[Marc] Nice choice, Chris.
-[Chris] Thanks.
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Welcome back, champions!
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-Thanks, Ted.
-[chuckles] Great to be back.
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Open the baskets.
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-We're getting to that.
-[all laughing]
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[Ted] Chris chose
you four champions
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because he truly
believes in you.
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He's putting his reputation
in your hands.
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If you win here,
you'll move on to our
tournament's grand finale.
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At stake, the rarefied title
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of "Chopped Legend."
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Chris, anything you'd like
to say to these champs
before we open the baskets?
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Yes. Chefs,
I chose all four of you
because you all possess
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a particular set of skills
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that are different
from each other.
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Use them to your advantage.
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Do what you do well
and do it better than
you've ever done it.
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All righty. Let's see this
first group of ingredients.
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Open them up.
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-Ooh.
-[laughs]
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[Ted] And for your
appetizer basket,
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Chris has chosen
French dip sliders...
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That pastrami, and that sauce
bring a lot of salt
to the party.
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They're gonna need to really
balance their seasoning.
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[Ted] ...daikon...
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I didn't see this coming.
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[Ted] ...tuna loin...
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-Ooh, yeah.
-[Chris] Very tricky basket.
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Cooked meat and raw tuna.
And you say, "Well,
what am I gonna do?"
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[Ted] ...and the bacon roses.
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Obviously, everyone knows
my love for bacon.
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Chris, you shouldn't have.
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[all laughing]
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The 20-minute test
of your talents...
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starts now.
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-[judges cheering]
-All right, guys.
Do it for Chris!
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[Ted] All right, Chris Santos,
you chose these four chefs.
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Why? Do they truly
have the potential
to be Chopped Legends?
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[Zuri] Right behind, chefs.
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All four have
a lot of perseverance.
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The thing for me
is the creative,
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outside-the-box thinking
that all four chefs bring.
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[Tiffani] So... the things
you chose for the baskets,
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are they your favorite things
or things that reflect you?
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[Chris] So one of my
favorite dishes is, um,
vitello tonnato,
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which is, uh,
thin slices of veal
with the tuna sauce.
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And I've done variations
on that my whole career,
'cause I just love it.
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So that
was the jumping off point.
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How are they gonna balance
the tuna with bacon
and the pastrami?
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So, it might be
the most difficult basket
of the three that I curated.
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I think you have
to keep the tuna raw.
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It's cooked meat
on the slider.
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Cooked meat in the bacon.
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There's gonna be some need
for freshness.
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Um, I think also,
the French dip sliders,
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I think I would just
use the bread.
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I don't think you need
that extra protein.
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Right behind, chefs.
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[Boots] To be a legend,
you have to be aggressive.
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You have to, like,
make that basket sing.
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And they say, "Lean into it.
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Lean into it."
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Chef Boots, what's the plan
for the dish?
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I'm a Southern boy, so we
got to do some, um...
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some grits, put some
seared tuna on there.
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Okay. Seared tuna on grits.
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-Yeah. Let's have
some fun, guys.
-[Tiffani] I like that.
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[Boots] I see the French dip
and bacon roses...
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bacon gravy.
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I take the gravy
from the French dip,
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and pour it
into the bacon fat.
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[Marc] You know, I would say
the easiest ingredient here
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is probably that daikon.
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You can just slice that,
throw some vinegar on it,
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and then you've got
a nice pickled daikon
that's great.
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[Chris] Absolutely.
Boots is playing the loosest.
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He's having
the most fun in there.
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-[Marc] It seems so.
-And that's who he is.
That's how he cooks.
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-[Marc] He's come up
with an ingenious idea...
-[Tiffani] Yeah.
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-and very out of the box.
-Yeah.
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Behind. I'm behind you.
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Chris is literally
and metaphorically,
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like, in my ear
the whole time.
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The man is a legend
in his own right.
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So I'm like,
"What would Chris do?"
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"What would Chris do?"
[chuckles]
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-Chef Kat!
-[Kat] Yo!
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-[Tiffani] What's the plan?
-I'm gonna use
these little buns
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and, kind of, make
like a little, uh...
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like, brioche crostini,
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then I'm gonna do
a little, uh,
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tuna and, uh, bacon tartare.
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-Okay.
-Okay. I like that.
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[Kat] So for the tartare,
I grabbed scallions,
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I grabbed cilantro,
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rice wine vinegar,
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sambal and some fresh limes.
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I decided I'm going
to incorporate
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all of my basket ingredients
into this tartare.
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The jus, it almost has
like a soy sauce kind of,
quality to it,
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so instead
of adding salt to it,
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I add the jus.
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I need fresh, acidic hit
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to kind of cut through
the bacon and the tuna.
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So, I'm going to pickle
some of the daikon...
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some agaves
and a little bit of salt.
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Let's go!
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Head down!
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[Chris] I have such
high expectations.
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I would say,
in terms of confidence,
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Boots and Zuri right now,
are cooking
with the most confidence.
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It's really pretty.
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I definitely feel
that extra pressure
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of wanting
to make Chris proud.
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Bacon can be
extremely overpowering.
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Tuna loin is very delicate,
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and so, my goal
is to find a nice balance.
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Lauren, what is your dish?
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I'm gonna do, like,
a warm bacon vinaigrette,
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some little
pickled daikon radishes,
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tossed with some of the tuna.
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[Tiffani] Excellent.
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[Lauren] I'm gonna use
the French dip sliders
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to make a breadcrumb topping.
239
00:08:50,867 --> 00:08:52,500
For my warm bacon vinaigrette,
240
00:08:52,500 --> 00:08:54,467
I've rendered
the fat off my bacon,
241
00:08:54,467 --> 00:08:57,166
and then I add
the pickled daikon radishes
242
00:08:57,166 --> 00:08:58,734
as well as the vinegar.
243
00:09:00,700 --> 00:09:02,166
Coming down. Coming down.
244
00:09:02,166 --> 00:09:04,467
[Zuri] Chopped Legend is more
than just a title, you know.
245
00:09:04,467 --> 00:09:06,367
It means that you
are the best of the best.
246
00:09:06,367 --> 00:09:08,266
All the chefs
that I'm going against,
247
00:09:08,266 --> 00:09:10,467
they know what they're doing,
and that's great.
248
00:09:10,467 --> 00:09:11,734
I'm excited.
249
00:09:11,734 --> 00:09:14,266
I'm taking a risk here
by mixing beef stock
with fish stock.
250
00:09:14,266 --> 00:09:17,200
But Chris already said
that my sauces
and my flavors are the best,
251
00:09:17,200 --> 00:09:20,200
so I have to take the risk.
I have to make
a legendary sauce.
252
00:09:20,667 --> 00:09:21,834
-Zuri?
-[Zuri] Yes?
253
00:09:21,834 --> 00:09:24,700
-You got a good plan
for a dish in a hurry?
-[Zuri] Yes.
254
00:09:24,700 --> 00:09:27,467
We're doing a ceviche.
255
00:09:27,467 --> 00:09:29,000
We're gonna do it
for the first time,
256
00:09:29,000 --> 00:09:31,100
a gravy leche de tigre.
257
00:09:31,100 --> 00:09:32,667
So, you're gonna use
the French dip gravy
258
00:09:32,667 --> 00:09:34,467
-to make leche de tigre?
-[Zuri] Yeah, and then we're
gonna finish with a crumble
259
00:09:34,467 --> 00:09:37,266
with the bread and the bacon
right on top of it
for some crunch.
260
00:09:37,266 --> 00:09:40,367
-I love it.
-[Tiffani] You have chosen
some risky fighters.
261
00:09:40,367 --> 00:09:43,467
The start of this dish
has to be my leche de tigre.
262
00:09:43,467 --> 00:09:44,400
Some seafood stock,
263
00:09:44,400 --> 00:09:46,166
daikon, jalapenos,
264
00:09:46,166 --> 00:09:48,000
cilantro, lime juice
265
00:09:48,000 --> 00:09:49,333
and the French dip.
266
00:09:49,867 --> 00:09:51,033
Perfect.
267
00:09:51,033 --> 00:09:54,000
[Tiffani] Zuri's tuna
is already
in the leche de tigre.
268
00:09:54,000 --> 00:09:55,467
There's a ton
of lime juice in there.
269
00:09:55,467 --> 00:09:57,166
It is going
to cook, cook, cook.
270
00:09:57,166 --> 00:09:59,767
-[Chris] Do you fear
it's going to cook too much?
-[Tiffani] Yeah.
271
00:09:59,767 --> 00:10:01,967
I think you're
absolutely right, but I think
if you're gonna use the tuna,
272
00:10:01,967 --> 00:10:03,767
you should probably
dice it pretty big.
273
00:10:03,767 --> 00:10:05,000
-Yeah.
-Poke big.
274
00:10:05,000 --> 00:10:06,133
[Marc] Yeah. So,
you can still keep it
275
00:10:06,133 --> 00:10:07,433
-to that temperature
in the middle.
-[Tiffani] Agreed.
276
00:10:07,433 --> 00:10:09,166
But if there's someone
that can make it work,
Zuri can.
277
00:10:09,166 --> 00:10:12,266
Lots of good flavors,
great culinary point of view.
278
00:10:12,266 --> 00:10:15,166
[Lauren] Because my tuna poke
is flavored pretty mildly,
279
00:10:15,166 --> 00:10:18,100
I feel like chard radicchio
is gonna bring
280
00:10:18,100 --> 00:10:20,400
the bitterness component
to the dish.
281
00:10:21,467 --> 00:10:24,367
All right, chefs,
five minutes to get it done.
282
00:10:24,367 --> 00:10:27,700
[Lauren] Everyone's plating,
and I don't have anything
plated yet.
283
00:10:28,767 --> 00:10:30,200
And I'm feeling
a little bit flustered.
284
00:10:30,200 --> 00:10:32,367
Oh, man. It's crazy.
285
00:10:32,367 --> 00:10:34,467
[Tiffani] When Lauren
was here for "Desperately
Seeking Sous-Chef,"
286
00:10:34,467 --> 00:10:36,166
she got really frazzled
in her last round,
287
00:10:36,166 --> 00:10:37,266
and that's how
she got chopped.
288
00:10:37,266 --> 00:10:38,767
She is, once again, frazzled.
289
00:10:38,767 --> 00:10:40,166
Come on. Come on.
290
00:10:40,166 --> 00:10:41,734
[Chris] Go, Lauren,
you got this.
291
00:10:41,734 --> 00:10:44,266
[Lauren] If I don't go ahead
and get some of my components
on my plates,
292
00:10:44,266 --> 00:10:46,300
it's gonna end
like it did last time.
293
00:10:46,300 --> 00:10:48,133
[Chris] Oh, boy!
294
00:10:52,000 --> 00:10:52,834
[Boots] Lauren just seems,
295
00:10:52,834 --> 00:10:54,367
like, she's like,
really nervous.
296
00:10:54,367 --> 00:10:56,467
I can feel the tension
next to me.
297
00:10:56,467 --> 00:10:58,500
[Lauren] Coming
into this competition,
298
00:10:58,500 --> 00:11:01,266
Chris told me,
"If you I feel like you're..."
299
00:11:01,266 --> 00:11:02,767
-[dishes clattering]
-[Lauren] "...a little
in over your head,
300
00:11:02,767 --> 00:11:05,367
take a deep breath.
Keep going. Don't give up."
301
00:11:05,367 --> 00:11:07,600
I'm going to take
Chris' advice.
302
00:11:08,667 --> 00:11:11,667
Chefs, here's your
two-minute warning.
303
00:11:11,667 --> 00:11:15,266
[Chris] Kat and Zuri seem
completely in control
of what they're doing.
304
00:11:15,266 --> 00:11:16,667
Plenty of time
to finish their dishes.
305
00:11:16,667 --> 00:11:18,000
I'm a little bit worried
about Boots.
306
00:11:18,000 --> 00:11:19,200
He's just getting
his plates out.
307
00:11:19,200 --> 00:11:20,667
Boots, you gotta...
gotta move, man.
308
00:11:20,667 --> 00:11:22,500
You-- Minute 20.
309
00:11:22,500 --> 00:11:24,967
[Boots] I start plating.
I didn't wanna get too much.
310
00:11:24,967 --> 00:11:28,166
It's an appetizer around.
Two bites at the max.
311
00:11:28,166 --> 00:11:31,000
Get those flavors,
so they all melt together,
312
00:11:31,000 --> 00:11:33,166
and have a sexy plate.
313
00:11:33,166 --> 00:11:35,767
Come on, guys.
Let's go! Let's go!
314
00:11:35,767 --> 00:11:36,800
-Let's go! Let's go!
-[Kat] Boots, we gotta go.
315
00:11:36,800 --> 00:11:38,767
-[Boots] Get it done, chefs.
-[Kat] Lauren, push!
316
00:11:38,767 --> 00:11:40,200
[Ted] Step on it, chefs.
317
00:11:40,200 --> 00:11:42,233
The clock is not gonna stop!
318
00:11:42,667 --> 00:11:45,600
Ten, nine, eight,
319
00:11:45,600 --> 00:11:48,600
seven, six, five,
320
00:11:48,600 --> 00:11:52,700
four, three, two, one...
321
00:11:53,600 --> 00:11:55,767
Time's up. Please step back.
322
00:11:55,767 --> 00:11:56,934
[judges clapping]
323
00:11:59,500 --> 00:12:01,100
[Tiffani] Boots' tuna
looks great.
324
00:12:01,100 --> 00:12:02,667
Medium rare, almost medium.
325
00:12:02,667 --> 00:12:05,100
Like, really nice sear,
with all the spices
on the outside.
326
00:12:05,100 --> 00:12:06,667
-[Chris] Yeah.
-[Tiffani] Looks good.
327
00:12:06,667 --> 00:12:08,767
[Boots] You know, I feel
like... it felt pretty good
328
00:12:08,767 --> 00:12:10,200
till I got to 30 seconds,
329
00:12:10,200 --> 00:12:11,467
and I'm like, "Ughhh!"
330
00:12:11,467 --> 00:12:13,166
I didn't garnish it
all the way.
331
00:12:13,166 --> 00:12:15,100
This presentation
is not legendary.
332
00:12:17,367 --> 00:12:19,166
[Chris] As a mentor,
I preach patience.
333
00:12:19,166 --> 00:12:21,367
But I hope
I can give these chefs
the advice they need
334
00:12:21,367 --> 00:12:23,700
to advance them
to the next round.
335
00:12:23,700 --> 00:12:26,900
Chefs, what did you do
with that appetizer basket
336
00:12:26,900 --> 00:12:29,533
of French dip sliders, daikon,
337
00:12:30,000 --> 00:12:33,000
tuna loin, and bacon roses?
338
00:12:33,000 --> 00:12:35,367
Chef Lauren, please tell us
all about it.
339
00:12:35,367 --> 00:12:37,800
Today, I've made for you
a tuna poke
340
00:12:37,800 --> 00:12:41,166
with radicchio
seared in bacon fat
341
00:12:41,166 --> 00:12:44,567
and topped with a warm
bacon vinaigrette
342
00:12:44,567 --> 00:12:46,300
and pickled daikon.
343
00:12:47,667 --> 00:12:50,300
[Chris] As always, I like your
culinary point of view.
344
00:12:50,300 --> 00:12:52,200
You always tend
to look at the basket
345
00:12:52,200 --> 00:12:54,367
in a much different way
than your competitors.
346
00:12:54,367 --> 00:12:56,767
And I think this radicchio,
the way you featured it,
347
00:12:56,767 --> 00:12:58,767
almost as much as you feature
the basket ingredients,
348
00:12:58,767 --> 00:12:59,667
that's you,
that's what you do.
349
00:12:59,667 --> 00:13:00,767
And... and so, I like it.
350
00:13:00,767 --> 00:13:02,266
But because you left it whole,
351
00:13:02,266 --> 00:13:05,300
the radicchio takes over
'cause it's so bitter.
352
00:13:05,300 --> 00:13:08,467
The one thing
that does tie it together
is the pickled daikon.
353
00:13:08,467 --> 00:13:09,900
The acid does help.
354
00:13:09,900 --> 00:13:11,467
The daikon is used perfectly.
355
00:13:11,467 --> 00:13:13,400
The bacon vinaigrette
is delicious.
356
00:13:13,400 --> 00:13:14,767
You know, if you're gonna
take the sliders
357
00:13:14,767 --> 00:13:17,667
and really only
use the bread on it,
358
00:13:17,667 --> 00:13:19,000
it needs to be crunchy on top.
359
00:13:19,000 --> 00:13:21,066
And I think it's, kind of,
getting smooshed
360
00:13:21,066 --> 00:13:22,800
-into the bacon vinaigrette.
-[Lauren] Okay.
361
00:13:22,800 --> 00:13:24,400
Thank you, chefs.
362
00:13:24,400 --> 00:13:25,967
Next up, Chef Boots.
363
00:13:25,967 --> 00:13:28,367
Well, I made my version
of fish and grits
364
00:13:28,367 --> 00:13:30,900
with a bacon French dip gravy,
365
00:13:31,367 --> 00:13:32,800
and creamy grits.
366
00:13:36,400 --> 00:13:37,767
[Chris] Let's talk
presentation first.
367
00:13:37,767 --> 00:13:40,200
You kind of struggled
to finish in time,
which I was surprised at.
368
00:13:40,200 --> 00:13:42,767
-Right.
-[Chris] The way you've
built this up,
369
00:13:42,767 --> 00:13:45,266
this is really just
the wrong plate for it.
370
00:13:45,266 --> 00:13:46,767
The tuna, it's fine,
that you give us a slice,
371
00:13:46,767 --> 00:13:48,000
but we, in turn,
have to cut that.
372
00:13:48,000 --> 00:13:49,967
And it's just really hard
to work around
this tiny little--
373
00:13:49,967 --> 00:13:50,900
Yep. Yep.
374
00:13:50,900 --> 00:13:52,900
[Chris] I think that
your grits are great.
375
00:13:52,900 --> 00:13:54,467
Um, what did you pickle
the daikon in?
376
00:13:54,467 --> 00:13:56,266
-Apple cider vinegar
and sugar. Yeah.
-[Chris] Okay. Yeah.
377
00:13:56,266 --> 00:13:57,867
Yeah, I love it.
378
00:13:57,867 --> 00:13:59,867
The pickling of the daikon
is so delicious,
379
00:13:59,867 --> 00:14:01,367
like, I just got it all
on my shirt
380
00:14:01,367 --> 00:14:02,767
because I kept eating it.
381
00:14:02,767 --> 00:14:05,166
I love this French dip
and bacon gravy.
382
00:14:05,166 --> 00:14:07,867
For me, a legendary dish
is something
I think about a lot,
383
00:14:07,867 --> 00:14:09,500
that I wanna go
keep going back to.
384
00:14:09,500 --> 00:14:11,367
And that has this quality.
385
00:14:11,367 --> 00:14:13,300
I think it's a great concept
for that basket.
386
00:14:13,300 --> 00:14:15,667
The cook on the tuna...
is really great.
387
00:14:15,667 --> 00:14:17,000
The daikon is a little heavy.
388
00:14:17,000 --> 00:14:18,967
I got a lot less
than everybody else.
389
00:14:18,967 --> 00:14:22,100
It must have been in the
four-three-two-one process.
390
00:14:22,300 --> 00:14:23,266
Thank you.
391
00:14:23,266 --> 00:14:25,166
Next up, Chef Zuri.
392
00:14:25,166 --> 00:14:29,000
I did a ceviche with a gravy
and ginger leche de tigre,
393
00:14:29,000 --> 00:14:32,767
finished with a bacon
French dip crumble.
394
00:14:32,767 --> 00:14:36,266
How did it feel when you
learned that you'd been
selected by Chris?
395
00:14:36,266 --> 00:14:38,367
You know, it's an honor to be
selected by a great chef,
396
00:14:38,367 --> 00:14:40,100
and just having
the idea in the back
397
00:14:40,100 --> 00:14:42,867
that I can compete
with him next to me,
398
00:14:42,867 --> 00:14:44,600
just feels fantastic.
399
00:14:44,600 --> 00:14:47,367
So, every single move
that I make
has to be correct.
400
00:14:47,367 --> 00:14:48,467
[Chris] Right on.
401
00:14:48,467 --> 00:14:51,000
The thing that I like the most
in here is the daikon.
402
00:14:51,000 --> 00:14:53,600
Beautiful break
from all of the other,
403
00:14:53,600 --> 00:14:55,567
like, heaviness of this dish.
404
00:14:55,567 --> 00:14:58,700
I think it's so brave
and so cool
405
00:14:58,700 --> 00:15:00,767
to try and use
French Zip slider jus
406
00:15:00,767 --> 00:15:03,100
as a base
for the leg de tigre.
407
00:15:03,100 --> 00:15:04,400
But the tuna,
if you're gonna do that,
408
00:15:04,400 --> 00:15:06,200
it needs to be cut in,
like, really larger pieces,
409
00:15:06,200 --> 00:15:08,800
so that it
doesn't cook completely
in the leche de tigre.
410
00:15:10,066 --> 00:15:13,000
Yeah, and all that bread
absorbed the sauce,
411
00:15:13,000 --> 00:15:15,900
and then it kind of got
a little heavy
and weighted down.
412
00:15:15,900 --> 00:15:18,467
Everything's, sort of,
just mushy, mushy.
413
00:15:18,467 --> 00:15:21,166
Yeah, I mean, I think
the issue with this dish
414
00:15:21,166 --> 00:15:22,567
is time management.
415
00:15:22,567 --> 00:15:24,867
You wanting to do, sort of,
a complex ceviche,
416
00:15:24,867 --> 00:15:26,800
this speaks to exactly
who you are.
417
00:15:26,800 --> 00:15:28,266
But I might have
wanted to eliminate
a couple of steps.
418
00:15:28,266 --> 00:15:31,266
I have so much red onion.
419
00:15:31,266 --> 00:15:34,133
The ratio of tuna to onion
is like...
420
00:15:34,867 --> 00:15:36,266
sixty-forty.
It's just too much.
421
00:15:36,266 --> 00:15:37,634
Yes, Chef.
422
00:15:38,000 --> 00:15:39,367
Finally, Chef Kat.
423
00:15:39,367 --> 00:15:43,367
Uh, this is a tuna tartare
and bacon toast
424
00:15:43,367 --> 00:15:45,400
with pickled daikon.
425
00:15:46,266 --> 00:15:48,800
How does it feel to be
representing Mr. Santos?
426
00:15:48,800 --> 00:15:49,967
[Kat] It's an honor.
427
00:15:49,967 --> 00:15:51,567
Chris, you are a legend...
428
00:15:51,567 --> 00:15:52,567
Oh, stop.
429
00:15:52,567 --> 00:15:53,734
[Kat] ...with
your restaurants.
430
00:15:53,734 --> 00:15:56,767
I was in culinary school,
living on Ludlow and Stanton,
431
00:15:56,767 --> 00:15:58,500
-when Stanton Social opened.
-Oh, my God.
432
00:15:58,500 --> 00:16:00,767
Um, I remember the first time
I went in and had
433
00:16:00,767 --> 00:16:02,800
-the French onion
soup dumplings.
-[Chris] Mmm-hmm.
434
00:16:02,800 --> 00:16:03,934
I mean, I still taste them.
435
00:16:03,934 --> 00:16:06,600
-Wow.
-And so to be standing here,
representing you,
436
00:16:06,600 --> 00:16:09,100
it's... very, very cool.
437
00:16:09,100 --> 00:16:12,100
[Chris] Um, I think
the tartare is...
is delightful.
438
00:16:12,100 --> 00:16:14,367
I think you've just done
a really good job
of balancing...
439
00:16:14,367 --> 00:16:15,967
-You used the jus, you said?
-Mmm-hmm.
440
00:16:15,967 --> 00:16:17,500
[Chris] ...the tuna
and the bacon.
441
00:16:17,500 --> 00:16:19,100
[Tiffani] Actually,
I like the cilantro
442
00:16:19,100 --> 00:16:20,600
and the big pieces
of daikon on top.
443
00:16:20,600 --> 00:16:23,100
I do think you need something
kind of visually that pops,
444
00:16:23,100 --> 00:16:26,500
that brings you away
from, like, the red-brown
thing going on.
445
00:16:26,767 --> 00:16:27,967
Thank you.
446
00:16:27,967 --> 00:16:29,700
[Marc] I think
that it's a little bit
on the heavier side,
447
00:16:29,700 --> 00:16:32,867
so maybe even the daikon,
a little bit bigger in there
would have been good, too,
448
00:16:32,867 --> 00:16:35,800
to give a little bit
more balance,
but it's good.
449
00:16:36,000 --> 00:16:37,400
Thank you.
450
00:16:37,400 --> 00:16:40,200
I think for me, this
is the most successful dish
of the first round.
451
00:16:42,700 --> 00:16:44,467
Thank you, Chef.
452
00:16:44,467 --> 00:16:47,967
Four champions,
but just three spots
in the next round.
453
00:16:47,967 --> 00:16:48,934
Thank you, chefs.
454
00:16:49,800 --> 00:16:52,667
I'm feeling a little
unconfident. [chuckles]
455
00:16:52,667 --> 00:16:55,867
Time got away from me,
which never happens.
456
00:16:55,867 --> 00:16:58,367
[Lauren] I'm glad that I got
all the ingredients
on my plate,
457
00:16:58,367 --> 00:17:00,667
but I know I could have
done better.
458
00:17:00,667 --> 00:17:03,567
I'm not incredibly proud
of my plate.
459
00:17:03,567 --> 00:17:05,200
[Kat] I think
Lauren's radicchio
460
00:17:05,200 --> 00:17:07,667
really threw off
the judges,
461
00:17:07,667 --> 00:17:09,166
so I'm worried
462
00:17:09,166 --> 00:17:12,100
that my only other girl
might get you chopped.
463
00:17:16,400 --> 00:17:20,000
So, whose dish
is on the chopping block?
464
00:17:31,066 --> 00:17:32,934
Chef Zuri,
you've been chopped.
465
00:17:32,934 --> 00:17:36,100
Chef Zuri, it brings me
no pleasure to chop you.
466
00:17:36,100 --> 00:17:37,834
You actually made
a legendary move.
467
00:17:37,834 --> 00:17:39,767
That leche de tigre
with the jus from the...
468
00:17:39,767 --> 00:17:41,600
from the French dip slider
was excellent.
469
00:17:41,600 --> 00:17:43,600
Unfortunately, the tuna
was cut so small
470
00:17:43,600 --> 00:17:45,667
that the acid completely
broke down the tuna,
471
00:17:45,667 --> 00:17:47,033
and it was, like,
really mushy.
472
00:17:47,033 --> 00:17:50,300
And the ratio
of onions to tuna
was just way off.
473
00:17:50,300 --> 00:17:51,934
And so, we had to chop you.
474
00:17:51,934 --> 00:17:53,233
Thank you.
475
00:17:56,200 --> 00:17:58,300
Nobody likes to lose,
but it's okay.
476
00:17:58,834 --> 00:18:00,500
I met some great chefs today.
477
00:18:00,500 --> 00:18:01,667
I'm learning from them, too,
478
00:18:01,667 --> 00:18:03,867
and I'll just keep
getting the experience,
479
00:18:03,867 --> 00:18:05,567
and that's the way
you have to see it.
480
00:18:07,834 --> 00:18:11,000
I think it's pretty clear
that Kat did really well
in the first round,
481
00:18:11,000 --> 00:18:13,066
and you guys did not do
as well as you're capable of.
482
00:18:13,066 --> 00:18:14,567
I've seen it. I know
what you guys can do.
483
00:18:14,567 --> 00:18:16,066
Put a little pressure
on her this round, okay?
484
00:18:16,066 --> 00:18:17,333
-[Boots] Got it.
-[Lauren] Got it, Chef.
485
00:18:19,066 --> 00:18:20,767
Champions, you've proved
that you have
486
00:18:20,767 --> 00:18:22,667
the mental toughness
and the skills
487
00:18:22,667 --> 00:18:24,867
to slay basket
after basket here.
488
00:18:24,867 --> 00:18:27,266
Do you think this round
will be any different?
489
00:18:27,266 --> 00:18:28,867
-No.
-I'm ready to bring it.
490
00:18:28,867 --> 00:18:32,133
All right, Chris's entree
ingredients are right here.
491
00:18:35,166 --> 00:18:36,200
Check them out!
492
00:18:37,667 --> 00:18:38,834
Oh, wow!
493
00:18:38,834 --> 00:18:41,400
[Ted] All right, you've got
that classic pantry staple,
494
00:18:41,400 --> 00:18:43,200
cream of mushroom soup...
495
00:18:43,200 --> 00:18:45,066
My mother cooked
with this all the time.
496
00:18:45,066 --> 00:18:47,667
[Chris] Cream of mushroom soup
is extremely nostalgic.
497
00:18:47,667 --> 00:18:48,967
It brings me back
to my childhood and...
498
00:18:48,967 --> 00:18:50,367
and hanging out
at my grandmother's house.
499
00:18:50,367 --> 00:18:51,133
And that's what we'd have.
500
00:18:51,133 --> 00:18:53,266
[Ted] ...along
with bok choy...
501
00:18:53,266 --> 00:18:54,600
Big old bok choy.
502
00:18:54,600 --> 00:18:55,867
[Ted] ...bavette steak...
503
00:18:55,867 --> 00:18:57,867
[sighs] Yes.
504
00:18:57,867 --> 00:18:59,967
Oh, my God, wait,
are these picklebacks?
505
00:18:59,967 --> 00:19:01,266
[Ted] ...and pickleback shots.
506
00:19:01,266 --> 00:19:02,467
Thanks. Thanks.
507
00:19:02,467 --> 00:19:05,967
-Don't look at me.
My name's not Chris.
-[chefs laughing]
508
00:19:05,967 --> 00:19:07,967
Thirty more minutes
of culinary brilliance...
509
00:19:09,266 --> 00:19:10,100
clock starts now.
510
00:19:10,100 --> 00:19:12,100
[Tiffani] All right, guys,
let's go!
511
00:19:12,100 --> 00:19:14,700
-[Chris] Let's have
a legendary round.
-[Tiffani] Let's go!
512
00:19:15,467 --> 00:19:18,133
This round is so important
for these chefs.
513
00:19:18,133 --> 00:19:20,066
You know, two of them didn't
have the best first round.
514
00:19:20,066 --> 00:19:22,367
In the appetizer round,
Kat did well.
515
00:19:22,367 --> 00:19:24,867
This round makes it
or breaks it for them.
516
00:19:24,867 --> 00:19:27,266
[Chris] I knew I wanted to do
a steak in the entree round
517
00:19:27,266 --> 00:19:28,567
because so many chefs
come in here
518
00:19:28,567 --> 00:19:30,767
and either cook
the steak properly,
but it's not seasoned well,
519
00:19:30,767 --> 00:19:32,166
or it's seasoned well,
but it's not cooked properly.
520
00:19:32,166 --> 00:19:33,967
But then, specifically,
you don't wanna
521
00:19:33,967 --> 00:19:36,033
really cook that past
medium rare plus.
522
00:19:36,033 --> 00:19:38,100
Um, so I'm really looking
to see if they
understand that,
523
00:19:38,100 --> 00:19:40,266
and that they're able
to execute it.
524
00:19:40,266 --> 00:19:43,066
[Kat] I feel like I came out
strong in the first round.
525
00:19:43,066 --> 00:19:44,867
Can opener. Can opener.
526
00:19:44,867 --> 00:19:46,367
[Kat] One of the things
Chris is known for
527
00:19:46,367 --> 00:19:50,066
is giving you this sense
of nostalgia through his food.
528
00:19:50,066 --> 00:19:53,200
And cream of mushroom soup
is definitely nostalgic.
529
00:19:53,200 --> 00:19:54,767
Wow. Whoo! Wow.
530
00:19:54,767 --> 00:19:57,266
Look, I'm a Wisconsin girl...
meat and potatoes.
531
00:19:57,266 --> 00:19:59,500
I can make a really
great steak au poivre.
532
00:19:59,500 --> 00:20:01,300
Kat, what do you think
you're making there?
What do you got?
533
00:20:01,300 --> 00:20:03,567
I think I'm gonna do,
like, a kind of a riff
on a steak au poivre.
534
00:20:03,567 --> 00:20:04,834
-[Marc and Tiffani] Ooh!
-Oh.
535
00:20:04,834 --> 00:20:07,066
[Marc] What a smart idea!
536
00:20:07,066 --> 00:20:09,567
[Kat] I'm also making
a bok choy
537
00:20:09,567 --> 00:20:11,867
and russet potato hash.
538
00:20:11,867 --> 00:20:13,967
Kat really deciphered
that basket.
539
00:20:13,967 --> 00:20:16,266
Making a steak au poivre,
sort of, rendition
540
00:20:16,266 --> 00:20:19,166
and using that
cream of mushroom soup
as your cream in there,
541
00:20:19,166 --> 00:20:21,600
really good idea.
And also using the whisky
542
00:20:21,600 --> 00:20:23,300
into the deglazing
of that sauce.
543
00:20:24,200 --> 00:20:25,233
[Tiffani] Like,
you watch her cooking,
544
00:20:25,233 --> 00:20:28,967
she looks like
an absolute legend,
like a pro.
545
00:20:29,400 --> 00:20:31,266
[breathes heavily]
546
00:20:31,266 --> 00:20:34,567
[Boots] I have to
redeem myself
from that last round.
547
00:20:34,567 --> 00:20:36,600
I am the Memphis
Grill Masters champion.
548
00:20:36,600 --> 00:20:38,867
Why am I legendary?
549
00:20:38,867 --> 00:20:40,600
My sauce.
550
00:20:40,600 --> 00:20:42,367
Boots, making us
something good?
551
00:20:42,367 --> 00:20:44,400
I am going back
to my barbecue roots.
552
00:20:44,400 --> 00:20:47,100
Got a pickleback
barbecue sauce happening.
553
00:20:47,100 --> 00:20:49,500
I got some, uh,
cream bok choy,
554
00:20:49,500 --> 00:20:52,166
potatoes with grilled
bavette steak.
555
00:20:52,166 --> 00:20:54,266
[Chris] I love hearing that.
They need to play
to their strengths.
556
00:20:54,266 --> 00:20:56,100
Any time he leans
into that, kind of,
557
00:20:56,100 --> 00:20:58,467
Southern roots barbecue,
he crushes it.
558
00:20:58,467 --> 00:21:01,133
So, these are the moments
that legends are made of.
559
00:21:01,133 --> 00:21:03,166
So this barbecue sauce
is all the sweet notes
560
00:21:03,166 --> 00:21:04,467
of the Memphis barbecue sauce.
561
00:21:04,467 --> 00:21:07,166
I grab some ketchup, molasses,
562
00:21:08,166 --> 00:21:10,500
the whiskey, brown sugar.
563
00:21:10,500 --> 00:21:12,967
So, I know that it's gonna
go great with the steak.
564
00:21:12,967 --> 00:21:15,000
Right now, I have enough time
to cook it
565
00:21:15,000 --> 00:21:16,867
to a nice med-rare.
566
00:21:17,867 --> 00:21:19,867
Behind, behind, behind.
567
00:21:19,867 --> 00:21:22,200
Looks like Lauren
has a dough of some kind.
568
00:21:22,200 --> 00:21:24,133
-[Tiffani] What?
-[Marc] That's
pretty remarkable.
569
00:21:24,133 --> 00:21:25,734
Chef Lauren,
what are you making us?
570
00:21:25,734 --> 00:21:28,500
I am making a flatbread
571
00:21:28,500 --> 00:21:32,867
with, like, a Persian
spice-rubbed bavette steak,
572
00:21:32,867 --> 00:21:35,567
and some sort
of bok choy salad.
573
00:21:35,567 --> 00:21:36,667
[Marc] A really good idea.
574
00:21:36,667 --> 00:21:38,467
We'll be
looking forward to it.
575
00:21:38,467 --> 00:21:40,667
Lauren actually did put some
of the cream of mushroom soup
576
00:21:40,667 --> 00:21:42,166
inside of that flatbread.
577
00:21:42,166 --> 00:21:44,367
[Tiffani] That's smart
in terms of gameplay
578
00:21:44,367 --> 00:21:46,033
and strategy to
put the basket ingredient
579
00:21:46,033 --> 00:21:47,266
in Lauren's flatbread.
580
00:21:47,266 --> 00:21:48,967
[Lauren] Once my steak's
in the pan,
581
00:21:48,967 --> 00:21:52,367
I'm adding the whiskey
from the pickleback shot.
582
00:21:52,367 --> 00:21:54,567
I'm not sure Lauren's going
in the right direction here.
583
00:21:54,567 --> 00:21:56,567
I mean, I could see
dicing up the steak
584
00:21:56,567 --> 00:21:58,500
if you were maybe doing
a really quick dice
585
00:21:58,500 --> 00:22:00,567
and maybe making some type
of a stir fry, maybe.
586
00:22:00,567 --> 00:22:01,834
I'd rather cook
the steak like steak...
587
00:22:01,834 --> 00:22:03,867
-[Tiffani] And then slice it.
Exactly.
-...and then slice it.
588
00:22:03,867 --> 00:22:06,367
15 minutes on the clock,
chefs. Halfway in.
589
00:22:06,367 --> 00:22:07,734
Behind, behind, behind.
590
00:22:08,500 --> 00:22:10,400
[Kat] The steak au poivre
is kind of like leaning
591
00:22:10,400 --> 00:22:12,000
into a little bit of
a French vibe.
592
00:22:12,000 --> 00:22:15,567
I don't want to go
super-Asian with my bok choy.
593
00:22:15,567 --> 00:22:18,266
So I do shallot and garlic,
594
00:22:18,266 --> 00:22:20,367
and I hit it with pickle juice
595
00:22:20,367 --> 00:22:22,867
to give it a little bit
of like funk and acidity.
596
00:22:22,867 --> 00:22:24,867
We're already at 14.5 minutes.
597
00:22:24,867 --> 00:22:26,467
Kat has a screaming-hot pan,
598
00:22:26,467 --> 00:22:28,600
but she needs
to get that steak on
599
00:22:28,600 --> 00:22:30,400
and then get it off to rest.
600
00:22:30,967 --> 00:22:32,033
[Kat] I hear the judges.
601
00:22:32,033 --> 00:22:33,867
"She better get
that steak on there."
602
00:22:33,867 --> 00:22:36,266
I'm like, "Oh, my God, I have
to get the steak going."
603
00:22:37,367 --> 00:22:41,166
[Boots] I go dive into
creamy bok choy.
604
00:22:41,166 --> 00:22:44,667
I salted some portobello
and some button mushrooms
605
00:22:44,667 --> 00:22:47,000
to really enhance
that mushroom flavor.
606
00:22:47,000 --> 00:22:49,834
Using the bok choy
and that creamy mushroom soup
607
00:22:49,834 --> 00:22:51,867
just kind of
like puts it together.
608
00:22:53,300 --> 00:22:54,867
Literally pickle juice.
609
00:22:54,867 --> 00:22:57,600
I'm gonna use the pickle juice
from the pickleback shot
610
00:22:57,600 --> 00:23:00,166
as part of my bok choy
salad dressing
611
00:23:00,166 --> 00:23:02,300
for that salty
vinegar component.
612
00:23:05,000 --> 00:23:06,500
After I've
let my flatbread rest,
613
00:23:06,500 --> 00:23:08,200
it's time to go ahead
and get in the pan
614
00:23:08,200 --> 00:23:09,600
and start it cooking.
615
00:23:09,600 --> 00:23:12,200
I'm hoping that they get
cooked all the way through.
616
00:23:12,200 --> 00:23:14,800
They're a little bit thicker
than I want them to be.
617
00:23:16,500 --> 00:23:18,500
All right, chefs,
coming up on 5 minutes.
618
00:23:21,667 --> 00:23:23,133
[Kat] Get the steaks off, Kat.
619
00:23:23,133 --> 00:23:25,533
It needs to rest, and it's not
gonna have enough time.
620
00:23:28,166 --> 00:23:30,200
[Boots] I feel like my entree
needs a little bit of texture,
621
00:23:30,200 --> 00:23:33,567
so I grab an onion
to make some onion strings.
622
00:23:33,567 --> 00:23:35,767
Kat's making
steak and potatoes as well,
623
00:23:35,767 --> 00:23:39,200
so I need to make sure that
mine is prettier than hers.
624
00:23:40,867 --> 00:23:42,133
[Marc] Less than a minute.
625
00:23:42,133 --> 00:23:44,200
Lauren and Kat are
just struggling
626
00:23:44,200 --> 00:23:45,567
to get everything
on the plate.
627
00:23:45,567 --> 00:23:46,500
[Tiffani] Come on, legends.
628
00:23:46,500 --> 00:23:48,867
All four basket ingredients.
629
00:23:48,867 --> 00:23:50,667
-Come on, come on,
come on, come on.
-[Chris] Let's go.
630
00:23:50,667 --> 00:23:51,867
Let's go, Lauren.
You got this.
631
00:23:51,867 --> 00:23:53,066
Yes, Chef.
632
00:23:53,066 --> 00:23:54,667
This is where
legends are made.
633
00:23:54,667 --> 00:23:55,867
Push!
634
00:23:55,867 --> 00:23:58,867
[Ted] Ten, nine, eight,
635
00:23:58,867 --> 00:24:05,533
seven, six, five, four,
three, two, one.
636
00:24:06,734 --> 00:24:08,000
Time's up.
637
00:24:11,300 --> 00:24:14,200
Oh, my gosh, it's so much
pressure being here.
638
00:24:14,200 --> 00:24:15,767
Selected by Chef Chris,
639
00:24:15,767 --> 00:24:17,367
I kind of
went with ingredients
640
00:24:17,367 --> 00:24:18,867
that I know taste good.
641
00:24:18,867 --> 00:24:22,100
I tried to have the
difference in textures,
642
00:24:22,100 --> 00:24:24,266
and hopefully that
translates to the judges.
643
00:24:25,300 --> 00:24:26,467
I feel good.
644
00:24:26,467 --> 00:24:28,500
I feel good.
I got into a zone.
645
00:24:28,500 --> 00:24:30,266
Went back to
my barbecue roots.
646
00:24:33,133 --> 00:24:35,500
Uh, plating. I didn't do
a great plate last time.
647
00:24:35,500 --> 00:24:36,667
And most of all,
I just wanted to make sure
648
00:24:36,667 --> 00:24:38,133
I had enough room to draw.
649
00:24:38,133 --> 00:24:39,200
I'm looking down at my plate,
650
00:24:39,200 --> 00:24:41,367
thinking about what
I'm gonna make for dessert,
651
00:24:41,367 --> 00:24:43,600
because this plate is knocking
out one of these ladies.
652
00:24:52,867 --> 00:24:54,500
[Chris] I think one
of my strongest skills
653
00:24:54,500 --> 00:24:55,667
is my mentoring ability.
654
00:24:55,667 --> 00:24:57,934
And so to be able to take
these four great top champions
655
00:24:57,934 --> 00:24:59,467
and hopefully get
one of them all the way
656
00:24:59,467 --> 00:25:00,867
to win this entire thing,
657
00:25:00,867 --> 00:25:02,600
that's just a privilege
and an honor.
658
00:25:02,600 --> 00:25:04,567
Champions, you opened up
your entree basket
659
00:25:04,567 --> 00:25:07,934
and found that Chris had given
you cream of mushroom soup,
660
00:25:07,934 --> 00:25:10,834
bok choy, bavette steak,
661
00:25:10,834 --> 00:25:12,467
and pickleback shots.
662
00:25:12,467 --> 00:25:13,867
Starting with you, Chef Kat.
663
00:25:13,867 --> 00:25:16,266
So this is a bavette steak
664
00:25:16,266 --> 00:25:19,033
with a cream of mushroom
poivre sauce.
665
00:25:19,033 --> 00:25:22,500
And there is whiskey in
the poivre sauce.
666
00:25:22,500 --> 00:25:26,767
And a bok choy
and russet potato hash.
667
00:25:26,767 --> 00:25:30,667
I added the pickle juice
to the bok choy
668
00:25:30,667 --> 00:25:32,667
to kind deglaze it.
669
00:25:32,667 --> 00:25:34,367
How is the pressure
after having made
670
00:25:34,367 --> 00:25:36,166
a pretty strong showing
in the first round?
671
00:25:36,166 --> 00:25:39,467
I'm competing with other
potential legends here.
672
00:25:39,467 --> 00:25:40,600
The pressure is high.
673
00:25:40,600 --> 00:25:43,100
And I want to make Chris proud
and represent him well.
674
00:25:43,100 --> 00:25:45,600
In this kitchen,
pressure makes legends.
675
00:25:45,600 --> 00:25:47,066
And it's how you
respond to that pressure
676
00:25:47,066 --> 00:25:48,600
that really shows up.
677
00:25:49,500 --> 00:25:52,367
Opening that basket and
coming up with this concept
678
00:25:52,367 --> 00:25:54,200
to put the cream of
mushroom soup
679
00:25:54,200 --> 00:25:55,867
into an au poivre sauce,
680
00:25:55,867 --> 00:25:57,567
it's a genius dish, I think.
681
00:25:57,567 --> 00:25:58,867
Oh. Thank you.
682
00:25:58,867 --> 00:26:01,500
I agree. The steak
is seasoned perfectly.
683
00:26:01,500 --> 00:26:03,133
But it could've been rested
a little bit longer.
684
00:26:03,500 --> 00:26:05,166
Yeah, and I don't know
685
00:26:05,166 --> 00:26:06,667
where we're going
with the bok choy.
686
00:26:06,667 --> 00:26:08,033
Like, it's kind of sauteed
687
00:26:08,033 --> 00:26:11,066
and then with the potatoes
that aren't crispy.
688
00:26:11,066 --> 00:26:14,100
It's using the bok choy,
but it's not
celebrating the bok choy.
689
00:26:14,100 --> 00:26:15,367
But this sauce is so good,
690
00:26:15,367 --> 00:26:16,867
and it's such an excellent way
691
00:26:16,867 --> 00:26:18,400
to highlight
the cream of mushroom
692
00:26:18,400 --> 00:26:20,200
and also with the whiskey.
693
00:26:20,200 --> 00:26:21,567
There's something
really comforting
694
00:26:21,567 --> 00:26:24,200
and elegant at the same time
about this dish.
695
00:26:24,200 --> 00:26:26,500
And that sauce
signs that painting.
696
00:26:26,500 --> 00:26:27,600
Thank you.
697
00:26:28,266 --> 00:26:29,867
Next up, Chef Boots.
698
00:26:29,867 --> 00:26:32,100
I went back to my--
to my barbecue roots.
699
00:26:32,100 --> 00:26:33,367
Made steak and potatoes.
700
00:26:33,367 --> 00:26:35,734
Made a cool whiskey
barbecue sauce.
701
00:26:35,734 --> 00:26:37,066
I used cream and mushroom soup
702
00:26:37,066 --> 00:26:39,200
as I tossed
the bok choy greens.
703
00:26:39,200 --> 00:26:40,934
Fried some onions
for some texture.
704
00:26:40,934 --> 00:26:42,567
And enjoy.
705
00:26:42,567 --> 00:26:43,934
[Ted]
What would it mean to you
706
00:26:43,934 --> 00:26:46,133
to be the first
Chopped Legend?
707
00:26:46,133 --> 00:26:49,166
That's some-- some huge
bragging rights for my brand
708
00:26:49,166 --> 00:26:50,867
and my restaurants.
709
00:26:50,867 --> 00:26:52,166
All right, give it to me.
710
00:26:52,166 --> 00:26:53,300
I'll tell you what I love,
up front.
711
00:26:53,300 --> 00:26:55,767
And that's using the cream
of mushroom soup
712
00:26:55,767 --> 00:26:57,867
to turn this bok choy
into creamy bok choy.
713
00:26:57,867 --> 00:26:59,867
I think it's smart.
It's very simple.
714
00:26:59,867 --> 00:27:02,467
And I love this like
frizzled onion ring.
715
00:27:02,467 --> 00:27:03,300
It adds really great texture
716
00:27:03,300 --> 00:27:05,133
and a nice salt element
to your dish.
717
00:27:05,133 --> 00:27:06,100
My least favorite thing
on this plate
718
00:27:06,100 --> 00:27:07,000
is your barbecue sauce.
719
00:27:07,000 --> 00:27:08,266
No!
720
00:27:08,266 --> 00:27:09,600
Yeah, it's just too sweet.
721
00:27:09,600 --> 00:27:11,266
If I get chopped
on barbecue sauce, man,
722
00:27:11,266 --> 00:27:12,500
that's gonna kill me.
723
00:27:13,200 --> 00:27:14,467
[Marc] I was gonna say
the exact same thing.
724
00:27:14,467 --> 00:27:16,133
I think it's a delicate steak.
725
00:27:16,133 --> 00:27:17,500
It can take flavor,
726
00:27:17,500 --> 00:27:18,967
but sweet's not one of them,
727
00:27:18,967 --> 00:27:20,166
-I think.
-[groans]
728
00:27:20,166 --> 00:27:21,567
And the meat is seasoned.
729
00:27:21,567 --> 00:27:23,467
The potatoes
are cooked perfectly.
730
00:27:23,467 --> 00:27:25,934
Yeah, these sort of crispy bit
crunchy edges,
731
00:27:25,934 --> 00:27:26,967
we live for that.
732
00:27:26,967 --> 00:27:29,100
Yep. Heard, heard, heard.
733
00:27:29,100 --> 00:27:30,200
Finally, Chef Lauren.
734
00:27:30,200 --> 00:27:34,033
I have prepared for you
a griddled mushroom flatbread
735
00:27:34,033 --> 00:27:36,867
with Persian spiced
bavette steak
736
00:27:36,867 --> 00:27:39,500
and fresh bok choy salad.
737
00:27:39,500 --> 00:27:40,734
[Chris] When I put this
basket together,
738
00:27:40,734 --> 00:27:42,100
I was thinking of
all the possible dishes
739
00:27:42,100 --> 00:27:43,133
you guys could come up with.
740
00:27:43,133 --> 00:27:44,100
This was not it.
741
00:27:45,467 --> 00:27:48,066
This is an incredibly
unique point of view.
742
00:27:48,066 --> 00:27:49,567
[Marc] I love the concept
of the dish.
743
00:27:49,567 --> 00:27:50,967
I love the freshness.
744
00:27:50,967 --> 00:27:54,467
I love all those warm spices
coming out. It's beautiful.
745
00:27:54,467 --> 00:27:55,734
Thank you, Chef.
746
00:27:55,734 --> 00:27:57,400
And the steak has
great flavor,
747
00:27:57,400 --> 00:27:58,567
but it's just--
it's a bit chewy,
748
00:27:58,567 --> 00:27:59,934
because you just went
so far it.
749
00:27:59,934 --> 00:28:01,000
Okay.
750
00:28:01,000 --> 00:28:01,767
[Tiffani] This is Legends.
751
00:28:01,767 --> 00:28:03,300
Your entree course
in this round
752
00:28:03,300 --> 00:28:04,734
needs to be a showstopper.
753
00:28:04,734 --> 00:28:07,166
And this feels like
a really nice version
754
00:28:07,166 --> 00:28:09,300
of something I would get
at lunch in like midtown.
755
00:28:09,300 --> 00:28:10,066
I'm struggling with the bread.
756
00:28:10,066 --> 00:28:12,367
Using the cream of
mushroom soup,
757
00:28:12,367 --> 00:28:13,667
you've got to roll it
a little bit thinner.
758
00:28:13,667 --> 00:28:15,533
This is like a giant pancake.
759
00:28:16,500 --> 00:28:18,200
I thinking also, the use of
the actual pickleback
760
00:28:18,200 --> 00:28:19,834
in your vinaigrette is
really smart.
761
00:28:19,834 --> 00:28:21,367
You get great acid that way.
762
00:28:21,367 --> 00:28:23,166
The bok choy, I love the way
you just sliced it
763
00:28:23,166 --> 00:28:24,300
and left it nice and delicate.
764
00:28:24,300 --> 00:28:25,867
I mean, like I said, I love
the flavors of this dish.
765
00:28:25,867 --> 00:28:27,467
-I truly do.
-Thank you.
766
00:28:27,467 --> 00:28:31,467
Okay. It's clear that Chris
chose his champions wisely,
767
00:28:31,467 --> 00:28:34,166
but soon we must send
another one home.
768
00:28:34,166 --> 00:28:35,967
[Boots] I'm the barbecue
Chopped champion.
769
00:28:35,967 --> 00:28:39,367
I can't get exed
on a barbecue sauce.
770
00:28:39,367 --> 00:28:42,567
[Kat] I made some errors
in round two.
771
00:28:42,567 --> 00:28:44,467
I should have
cooked my steak earlier.
772
00:28:44,467 --> 00:28:46,367
I should have just
let it rest.
773
00:28:46,367 --> 00:28:48,200
I feel...
774
00:28:48,200 --> 00:28:50,166
Aah!
775
00:28:57,000 --> 00:28:58,934
[Ted] Two of Chris Santos'
favorite Chopped champs
776
00:28:58,934 --> 00:29:00,867
will duel in
the dessert round.
777
00:29:00,867 --> 00:29:04,500
So whose dish
is on the chopping block?
778
00:29:16,266 --> 00:29:17,233
Jeff Lauren,
779
00:29:17,233 --> 00:29:18,367
you've been chopped.
780
00:29:18,767 --> 00:29:20,834
Chef Lauren, you know,
781
00:29:20,834 --> 00:29:22,467
one of the reasons
why I chose you to come back
782
00:29:22,467 --> 00:29:25,500
is because of your ability
to coax amazing flavor.
783
00:29:25,500 --> 00:29:28,467
The rub that you put on
the bavette steak, loved it.
784
00:29:28,467 --> 00:29:31,300
But the bavette steak
was just overcooked.
785
00:29:31,300 --> 00:29:32,967
The flatbread itself was
a little dense,
786
00:29:32,967 --> 00:29:34,600
and so we had to chop you.
787
00:29:34,734 --> 00:29:35,967
Thank you.
788
00:29:35,967 --> 00:29:37,100
-Y'all, good luck.
-[Boots chuckles]
789
00:29:37,100 --> 00:29:39,133
[Lauren] Walking away from
the Chopped kitchen,
790
00:29:39,133 --> 00:29:42,767
I feel proud of myself,
no matter what.
791
00:29:42,767 --> 00:29:43,967
-Good luck to you.
-Thank you.
792
00:29:43,967 --> 00:29:45,533
I can leave
with my head held high.
793
00:29:49,500 --> 00:29:51,567
[Kat] My heart is pounding.
794
00:29:51,567 --> 00:29:53,133
I cannot believe that
I am here,
795
00:29:53,133 --> 00:29:55,500
not only for legendary status,
796
00:29:55,500 --> 00:29:58,166
but to compete against Boots.
797
00:29:58,166 --> 00:30:00,834
He's his own version
of champion.
798
00:30:00,834 --> 00:30:03,767
I need to be laser-focused.
799
00:30:03,767 --> 00:30:05,567
[Boots] This pressure is
really, really high.
800
00:30:05,567 --> 00:30:07,934
Kat's a great competitor,
and I've got to bring it.
801
00:30:07,934 --> 00:30:11,000
Like, really show
that I belong in the finale.
802
00:30:12,867 --> 00:30:15,033
Chris, what are you looking
for in this final round?
803
00:30:15,033 --> 00:30:17,600
I'm looking for both of our
chefs to finish really strong
804
00:30:17,600 --> 00:30:19,667
so that whoever emerges
victorious in this round
805
00:30:19,667 --> 00:30:22,300
can go into the finale with me
with tons of confidence.
806
00:30:22,300 --> 00:30:24,300
You heard him. Dig in.
807
00:30:24,867 --> 00:30:26,700
-Oh.
-[laughing]
808
00:30:26,767 --> 00:30:28,567
Yo!
809
00:30:28,567 --> 00:30:32,700
[Ted] And what can you make
with a cereal treat tower?
810
00:30:33,033 --> 00:30:34,166
That's crazy.
811
00:30:34,166 --> 00:30:36,000
[Ted] Chris eats one of those
for breakfast every day.
812
00:30:37,467 --> 00:30:38,667
Lychee.
813
00:30:38,667 --> 00:30:40,066
Which are beautiful.
814
00:30:40,166 --> 00:30:41,266
Wow.
815
00:30:41,266 --> 00:30:42,967
[Ted] Habanero hot sauce.
816
00:30:43,266 --> 00:30:44,600
It's a corn dog?
817
00:30:44,600 --> 00:30:46,400
[Ted]
And a chocolate corn dog.
818
00:30:46,400 --> 00:30:48,233
I love corn dogs.
I love state fairs.
819
00:30:48,233 --> 00:30:49,233
I love chocolate.
820
00:30:49,233 --> 00:30:50,500
[Boots] This is something.
821
00:30:50,500 --> 00:30:53,066
-[Kat laughing]
-Thanks, Chef. [laughs]
822
00:30:53,066 --> 00:30:54,700
[Ted] 30 minutes on the clock.
823
00:30:55,567 --> 00:30:56,500
Time starts now.
824
00:30:56,500 --> 00:30:57,667
-[Tiffani] All right!
-[Marc] Here we go.
825
00:30:57,667 --> 00:30:59,367
-This is the last round.
-This is it.
826
00:30:59,367 --> 00:31:00,867
-[Chris] This is it.
-[Ted] Push through!
827
00:31:00,867 --> 00:31:02,934
-Push through!
-[Tiffani] Make it legendary.
828
00:31:02,934 --> 00:31:05,367
[Ted] Chris, kudos on another
very interesting basket.
829
00:31:05,367 --> 00:31:07,500
What are you trying to
test these chefs with,
830
00:31:07,500 --> 00:31:08,734
using these ingredients?
831
00:31:08,734 --> 00:31:09,500
[Chris] For this tournament,
832
00:31:09,500 --> 00:31:11,100
I wanted to
ask the question of,
833
00:31:11,100 --> 00:31:12,734
"Can these chefs balance?"
Right?
834
00:31:12,734 --> 00:31:13,834
And so we've got
the habanero hot sauce,
835
00:31:13,834 --> 00:31:16,600
but that cereal treat tower
is so incredibly sweet.
836
00:31:17,500 --> 00:31:18,834
[Marc]
What are you making with this?
837
00:31:18,834 --> 00:31:20,867
Like an ice cream sundae
or a banana split.
838
00:31:20,867 --> 00:31:22,667
I would make
a banana lychee sundae.
839
00:31:22,667 --> 00:31:23,767
Behind, behind.
840
00:31:23,767 --> 00:31:25,567
[Chris] I think that Kat's
still got a lead here,
841
00:31:25,567 --> 00:31:26,500
but I think that Boots,
842
00:31:26,500 --> 00:31:28,166
he's certainly within
striking distance.
843
00:31:28,166 --> 00:31:29,166
-[Tiffani] Yeah.
-Kat,
844
00:31:29,166 --> 00:31:31,066
She's acting like
she's playing from behind,
845
00:31:31,066 --> 00:31:32,166
which is great.
846
00:31:32,166 --> 00:31:33,767
I mean, if somebody's gonna be
a Chopped legend,
847
00:31:33,767 --> 00:31:36,033
they're not gonna stop
even though they're ahead.
848
00:31:36,033 --> 00:31:38,066
They're gonna push
all the way through.
849
00:31:38,066 --> 00:31:41,066
[Kat] The person
that wins this competition,
850
00:31:41,066 --> 00:31:44,400
they need to come in
all three rounds guns blazing.
851
00:31:44,400 --> 00:31:46,266
You have to be able
to make good savory,
852
00:31:46,266 --> 00:31:48,433
but you have to be able
to make great desserts.
853
00:31:49,834 --> 00:31:50,700
Kat, what are you making?
854
00:31:50,700 --> 00:31:55,233
Um, I am going to make
a cereal churro.
855
00:31:55,367 --> 00:31:56,667
Ooh.
856
00:31:56,667 --> 00:31:59,767
I'm also baking the lychee
in strawberry sauce
857
00:31:59,767 --> 00:32:02,266
and a habanero
chocolate cream.
858
00:32:02,266 --> 00:32:04,467
[Marc] Kat's putting the
cereal treat in her churros.
859
00:32:04,467 --> 00:32:06,467
-Correct.
-That's sort of taking care
of that one ingredient.
860
00:32:06,467 --> 00:32:09,266
[Tiffani] The danger in that
is the sugar content
in the treat,
861
00:32:09,266 --> 00:32:10,967
that there's
already marshmallows,
862
00:32:10,967 --> 00:32:12,166
so much sugar in that.
863
00:32:12,166 --> 00:32:14,834
If that cereal treat
goes into the churro,
864
00:32:14,834 --> 00:32:16,767
it's highly likely that
it will burn while it fries.
865
00:32:16,767 --> 00:32:17,767
[Marc] Well, the other thing
866
00:32:17,767 --> 00:32:19,233
you have to really
be careful with the churros,
867
00:32:19,233 --> 00:32:21,266
-actually making
the batter properly.
-Correct.
868
00:32:21,266 --> 00:32:22,133
[Marc]
If you don't get the eggs
869
00:32:22,133 --> 00:32:23,767
and get everything
right temperature,
870
00:32:23,767 --> 00:32:25,734
it's something you have to
be used to making.
871
00:32:25,734 --> 00:32:27,667
[Tiffani]
You want to make sure you're
giving yourself enough time
872
00:32:27,667 --> 00:32:29,667
for, like, any mishaps
that might happen
873
00:32:29,667 --> 00:32:30,934
or having to do it over again.
874
00:32:30,934 --> 00:32:32,533
[Kat] How's it going
over there, Boots?
875
00:32:33,166 --> 00:32:34,834
Oh, it's coming together.
876
00:32:34,834 --> 00:32:35,967
-Yeah?
-How you feeling?
877
00:32:35,967 --> 00:32:38,500
I feel like I'm coming to
butter your biscuits, baby.
878
00:32:38,500 --> 00:32:40,834
[laughs] Bring it on, baby.
879
00:32:40,834 --> 00:32:42,934
[Kat] Once my dough is done,
I get it in the piping bag.
880
00:32:42,934 --> 00:32:44,834
I set it aside for
a little bit.
881
00:32:44,834 --> 00:32:46,367
[Tiffani]
Smart strategy for Kat.
882
00:32:46,367 --> 00:32:48,000
[Marc] It looks like
Kat found the mixture.
883
00:32:48,000 --> 00:32:50,233
-That batter looks perfect.
-[Tiffani] She's done this
a couple--
884
00:32:51,133 --> 00:32:52,667
[Boots] Chris made
this basket pretty hard
885
00:32:52,667 --> 00:32:54,834
because it was the final round
before the finale.
886
00:32:54,834 --> 00:32:56,166
I have to come up
with something
887
00:32:56,166 --> 00:32:58,233
that speaks to my strengths.
888
00:32:58,233 --> 00:33:00,066
I started my biscuit company
during the pandemic.
889
00:33:00,066 --> 00:33:01,667
My biscuits are legendary.
890
00:33:01,667 --> 00:33:03,367
I mean,
I beat Bobby Flay with them.
891
00:33:04,033 --> 00:33:05,734
Hey, Boots,
what are you making?
892
00:33:05,734 --> 00:33:08,867
I'm making a cereal biscuit.
893
00:33:08,867 --> 00:33:12,000
[chuckles] I knew a biscuit
was coming out at some point.
894
00:33:12,000 --> 00:33:13,667
I got some little habanero
inside of here.
895
00:33:13,667 --> 00:33:14,734
What else?
896
00:33:14,734 --> 00:33:18,233
Then we're gonna do like
a lychee cream on top of it.
897
00:33:19,133 --> 00:33:20,467
Boots is known for
his biscuits.
898
00:33:20,467 --> 00:33:21,500
He's got a reputation
for having
899
00:33:21,500 --> 00:33:23,667
some of the greatest biscuits
in all of Harlem.
900
00:33:23,667 --> 00:33:26,166
I gave them advice to play
to their strengths, right?
901
00:33:26,166 --> 00:33:28,166
Some could see it as
being playing safe, though.
902
00:33:28,166 --> 00:33:29,133
I don't know.
903
00:33:29,133 --> 00:33:31,367
[Kat] Boots is famous
for his biscuits.
904
00:33:31,367 --> 00:33:34,600
I need to bring the best
churro I've ever made.
905
00:33:36,767 --> 00:33:39,000
[Marc] The lychee is such
a great ingredient.
906
00:33:39,000 --> 00:33:40,734
They're a pain in the butt
to peel.
907
00:33:40,734 --> 00:33:41,600
Not a ton of meat.
908
00:33:41,600 --> 00:33:43,367
And there's a big pit
in all of them.
909
00:33:43,367 --> 00:33:45,834
-[Marc] And they're slippery
and slimy and--
-And they're slippery!
910
00:33:45,834 --> 00:33:47,066
Oh, lychees.
911
00:33:47,066 --> 00:33:49,066
You can make a beautiful
fruit salad with that.
912
00:33:49,066 --> 00:33:50,567
Like,
lychees and strawberries,
913
00:33:50,567 --> 00:33:51,967
lychees and bananas.
914
00:33:51,967 --> 00:33:54,400
[Kat] I'm gonna make
a lychee strawberry jam
915
00:33:54,400 --> 00:33:56,934
for my churro dip.
916
00:33:56,934 --> 00:33:59,467
These guys are slippery,
slippery little guys.
917
00:33:59,467 --> 00:34:01,967
I am peeling them.
918
00:34:01,967 --> 00:34:03,166
It's labor-intensive.
919
00:34:04,734 --> 00:34:05,834
[Boots]
My plan for the lychees
920
00:34:05,834 --> 00:34:07,834
is to make
like a lychee milk
921
00:34:07,834 --> 00:34:10,133
that can soak up
some of the biscuit.
922
00:34:11,567 --> 00:34:13,233
I crack open
the chocolate corn dog
923
00:34:13,233 --> 00:34:14,567
to make a chocolate cream.
924
00:34:14,567 --> 00:34:15,567
Take the inside out.
925
00:34:15,567 --> 00:34:18,000
I got some cream cheese
with powdered sugar.
926
00:34:21,967 --> 00:34:24,400
[Marc] Guys, I'm getting
a little nervous here with Kat
927
00:34:24,400 --> 00:34:26,567
because there's only
8 minutes left
928
00:34:26,567 --> 00:34:28,867
and the churros
have not been cooked yet.
929
00:34:28,867 --> 00:34:31,734
[Kat] I know that I want
to serve each judge
three churros,
930
00:34:31,734 --> 00:34:34,767
so I am like piping up
directly into the hot oil,
931
00:34:34,767 --> 00:34:36,867
and I just set it
and forget it. I walk away.
932
00:34:37,767 --> 00:34:40,834
So I'm making
a habanero chocolate cream
933
00:34:40,834 --> 00:34:42,767
as another dipping sauce.
934
00:34:42,767 --> 00:34:45,567
Chocolate and habaneros
both have fruity components.
935
00:34:45,567 --> 00:34:47,400
It just feels like
a good combo, to me.
936
00:34:48,567 --> 00:34:50,467
Five minutes left, chefs.
937
00:34:50,467 --> 00:34:52,567
[Tiffani] Kat understandably
left her churros in the fryer
938
00:34:52,567 --> 00:34:53,400
to go do something else.
939
00:34:53,400 --> 00:34:54,767
But they're really,
really brown.
940
00:34:54,767 --> 00:34:55,967
[Marc] Those churros
need to come out.
941
00:34:55,967 --> 00:34:57,867
Don't make
a legendary mistake, Kat.
942
00:35:05,166 --> 00:35:06,467
Those churros need
to come out.
943
00:35:06,467 --> 00:35:08,033
She waited too long.
944
00:35:08,033 --> 00:35:10,166
[Kat] I hear the judges
freaking out,
945
00:35:10,166 --> 00:35:11,867
but I feel confident.
946
00:35:11,867 --> 00:35:13,033
I'm not worried.
947
00:35:13,033 --> 00:35:15,834
The churros are getting gold
and crispy on both sides.
948
00:35:15,834 --> 00:35:16,767
I pull them out,
949
00:35:16,767 --> 00:35:18,734
and then I get them
in the cinnamon sugar.
950
00:35:20,767 --> 00:35:21,967
[Boots] I check my biscuits.
951
00:35:22,867 --> 00:35:24,033
Boom, done.
952
00:35:24,033 --> 00:35:25,767
These biscuits are perfect.
953
00:35:25,767 --> 00:35:27,400
[Ted] All right, chefs,
you got this.
954
00:35:27,400 --> 00:35:29,567
Keep going, chefs.
Get it done.
955
00:35:29,567 --> 00:35:30,667
[Kat] Time is winding down
956
00:35:30,667 --> 00:35:34,166
and I am making sure that
my plate is well composed.
957
00:35:34,166 --> 00:35:35,500
Chef, do you
have mint over there?
958
00:35:35,500 --> 00:35:37,066
I do. Right here.
959
00:35:37,400 --> 00:35:39,467
[Marc] 30 seconds.
960
00:35:39,467 --> 00:35:42,100
[Tiffani]
This is where we find out
what legends are made of!
961
00:35:42,100 --> 00:35:43,433
-Come on!
-Yep.
962
00:35:43,433 --> 00:35:45,567
-[Ted] Let's go, chefs.
Get it on a plate.
-[Chris] Finish strong!
963
00:35:45,567 --> 00:35:47,467
-[Tiffani] Come on, legends!
-[Ted] All right, chefs,
this is it.
964
00:35:47,467 --> 00:35:48,500
Final seconds
of the final round!
965
00:35:48,500 --> 00:35:49,834
-[Tiffani]
All the basket ingredients.
-Ten...
966
00:35:49,834 --> 00:35:52,266
-Make it beautiful.
-...nine, eight...
967
00:35:52,266 --> 00:35:53,333
-Come on! Come on!
-...seven...
968
00:35:53,333 --> 00:35:54,367
-Come on! Come on!
-...six,
969
00:35:54,367 --> 00:35:56,600
-five, four...
-[Chris] Let's go!
You got this!
970
00:35:56,600 --> 00:35:58,467
-...three, two...
-Who's hiring me
as a sous-chef?
971
00:35:58,467 --> 00:36:00,367
-...one.
-[Tiffani] Come on, legends!
972
00:36:00,367 --> 00:36:01,100
[Ted] Time's up.
973
00:36:01,100 --> 00:36:03,266
[Kat] I feel like I did bring
974
00:36:03,266 --> 00:36:05,467
a lot of my personality
into this dish.
975
00:36:05,467 --> 00:36:06,667
It's super-fun.
976
00:36:06,667 --> 00:36:08,667
Chris can't turn me down
because I'm fun,
977
00:36:08,667 --> 00:36:10,834
I bring skill, I bring speed.
978
00:36:10,834 --> 00:36:11,967
I bring intention,
979
00:36:11,967 --> 00:36:12,967
I bring focus.
980
00:36:12,967 --> 00:36:15,400
I bring everything
that you want in a partner.
981
00:36:16,500 --> 00:36:19,066
[laughs]
That was-- that was hard.
982
00:36:19,066 --> 00:36:20,767
This pressure is really high.
983
00:36:20,767 --> 00:36:22,166
We're both very
passionate about it.
984
00:36:22,166 --> 00:36:23,467
We're both very, you know,
985
00:36:23,467 --> 00:36:25,133
excited about
working with him.
986
00:36:25,133 --> 00:36:27,033
So it's gonna come down
to who Chris feels
987
00:36:27,033 --> 00:36:29,000
is gonna team up
with him best.
988
00:36:30,133 --> 00:36:31,567
[Ted] Chef Kat and Chef Boots,
989
00:36:31,567 --> 00:36:34,867
you had one more round
to show why you should be
990
00:36:34,867 --> 00:36:38,166
representing Chris Santos
in the Legends finale.
991
00:36:38,166 --> 00:36:40,066
Your goal was
to make great desserts
992
00:36:40,066 --> 00:36:42,400
using a cereal treat tower,
993
00:36:42,500 --> 00:36:43,467
lychees,
994
00:36:43,467 --> 00:36:45,233
habanero hot sauce,
995
00:36:45,233 --> 00:36:47,500
and chocolate corn dogs.
996
00:36:47,500 --> 00:36:48,667
Chef Boots.
997
00:36:48,667 --> 00:36:49,867
So what you have
in front of you
998
00:36:49,867 --> 00:36:53,066
is a fun play on
cereal biscuit and milk.
999
00:36:53,066 --> 00:36:54,500
So open up the biscuit,
1000
00:36:54,500 --> 00:36:56,567
get some of
the chocolate cream,
1001
00:36:56,567 --> 00:36:58,066
dunk it in the lychee milk.
1002
00:36:58,066 --> 00:36:59,867
There's also
the habanero hot sauce
1003
00:36:59,867 --> 00:37:01,200
inside the buttermilk.
1004
00:37:01,266 --> 00:37:02,367
Enjoy.
1005
00:37:03,000 --> 00:37:04,266
I'm a biscuit fanatic.
1006
00:37:04,266 --> 00:37:05,166
It's a good biscuit.
1007
00:37:05,166 --> 00:37:07,367
The marshmallow
in the cereal treat tower
1008
00:37:07,367 --> 00:37:09,734
was so delicious
and crispy on the outside.
1009
00:37:09,734 --> 00:37:10,767
It's great.
1010
00:37:10,767 --> 00:37:12,166
[Chris]
I think the biscuit's good.
1011
00:37:12,166 --> 00:37:13,200
You played to your strengths,
1012
00:37:13,200 --> 00:37:14,667
which is something that
I advised you guys to do.
1013
00:37:14,667 --> 00:37:16,467
So I appreciate you
taking the advice there.
1014
00:37:16,467 --> 00:37:18,667
The cream cheese frosting,
um, is good.
1015
00:37:18,667 --> 00:37:20,066
Could use a little bit
more chocolate.
1016
00:37:20,734 --> 00:37:22,166
I know you used
all the chocolate
1017
00:37:22,166 --> 00:37:23,734
in the chocolate corn dog,
1018
00:37:23,734 --> 00:37:25,734
but we've got a lot more
chocolate in that pantry.
1019
00:37:25,734 --> 00:37:27,834
I like the heat from
the habanero,
1020
00:37:27,834 --> 00:37:30,734
but I feel like, you know,
the lychee milk is good,
1021
00:37:30,734 --> 00:37:33,367
but I wish you had highlighted
the lychee a little bit more.
1022
00:37:34,400 --> 00:37:35,834
Finally, Chef Kat.
1023
00:37:35,834 --> 00:37:38,600
These are
breakfast cereal churros
1024
00:37:38,600 --> 00:37:40,333
with a little cinnamon sugar
1025
00:37:40,333 --> 00:37:42,467
and then a lychee
and strawberry sauce
1026
00:37:42,467 --> 00:37:45,734
and a habanero
chocolate cream.
1027
00:37:47,233 --> 00:37:48,367
[Chris]
The churros are excellent.
1028
00:37:48,367 --> 00:37:49,367
They are light.
1029
00:37:49,367 --> 00:37:50,600
They're really, really great.
1030
00:37:51,233 --> 00:37:52,567
The only thing I would say,
1031
00:37:52,567 --> 00:37:54,600
I put the habanero
in the basket for a reason.
1032
00:37:54,600 --> 00:37:55,667
I want to sense it.
1033
00:37:55,667 --> 00:37:57,133
It's really--
it's really not there.
1034
00:37:57,367 --> 00:37:58,567
Okay.
1035
00:37:58,567 --> 00:38:00,367
[Marc]
I did take a big spoonful
of the chocolate sauce,
1036
00:38:00,367 --> 00:38:03,367
and the habanero does come,
but it's at the end
1037
00:38:03,367 --> 00:38:04,567
and it's got
a little bit of heat.
1038
00:38:04,567 --> 00:38:05,967
When you eat it
with the churro,
1039
00:38:05,967 --> 00:38:07,767
it's not quite as prominent.
1040
00:38:07,767 --> 00:38:09,467
Could have turned it up
just a bit more.
1041
00:38:09,967 --> 00:38:10,900
Mm-hmm.
1042
00:38:10,900 --> 00:38:13,100
I like the lychee
strawberry sauce a lot.
1043
00:38:13,100 --> 00:38:16,867
This is a really good
example of the basket
1044
00:38:16,867 --> 00:38:20,000
expertly and elegantly
folded into a dish
1045
00:38:20,000 --> 00:38:21,500
without it being showy.
1046
00:38:21,767 --> 00:38:23,033
Thank you.
1047
00:38:23,767 --> 00:38:27,467
Okay, who still has a shot
at legendary status?
1048
00:38:27,467 --> 00:38:29,400
The judges need
some time to decide.
1049
00:38:29,667 --> 00:38:31,100
Thank you, chefs.
1050
00:38:34,867 --> 00:38:37,834
Judges, there's nothing like
having champions back here.
1051
00:38:37,834 --> 00:38:39,266
They know this competition
1052
00:38:39,266 --> 00:38:41,567
and they serve you
incredible food.
1053
00:38:41,567 --> 00:38:43,066
The first basket was
very difficult,
1054
00:38:43,066 --> 00:38:44,367
a lot of protein in there,
1055
00:38:44,367 --> 00:38:47,000
but Boots really found
a great way
1056
00:38:47,000 --> 00:38:48,467
to use all the ingredients.
1057
00:38:48,467 --> 00:38:49,967
I thought that the tuna,
1058
00:38:49,967 --> 00:38:52,000
the way he cooked it,
was really perfect.
1059
00:38:52,000 --> 00:38:54,166
I agree. His choice
of his plate was terrible.
1060
00:38:54,166 --> 00:38:55,467
It was very difficult to eat.
1061
00:38:55,467 --> 00:38:57,467
But putting both
the French dip jus
1062
00:38:57,467 --> 00:38:59,500
and the bacon roses
into that gravy
1063
00:38:59,500 --> 00:39:01,133
I thought was delicious.
1064
00:39:01,133 --> 00:39:04,367
And Kat's use of
the French dip jus
1065
00:39:04,367 --> 00:39:08,166
and the bacon roses
in her tartare, genius.
1066
00:39:08,166 --> 00:39:10,867
[Marc] Yeah. For me, the
tartare was a little heavy.
1067
00:39:10,867 --> 00:39:12,100
Some more pickled daikon
1068
00:39:12,100 --> 00:39:14,033
would have really
elevated that dish.
1069
00:39:14,033 --> 00:39:15,767
[Chris] But Kat,
by a wide margin,
1070
00:39:15,767 --> 00:39:17,367
beat out those other
three chefs in that round.
1071
00:39:17,367 --> 00:39:18,333
She did.
1072
00:39:18,333 --> 00:39:20,100
Which put Boots
in the position
1073
00:39:20,100 --> 00:39:22,133
of having to come out really
strong in the entree round.
1074
00:39:22,133 --> 00:39:23,467
[Tiffani]
Boots came through fighting
1075
00:39:23,467 --> 00:39:24,967
with that cream bok choy.
1076
00:39:24,967 --> 00:39:26,133
I really, really loved it.
1077
00:39:26,133 --> 00:39:27,200
I thought it was so delicious.
1078
00:39:27,200 --> 00:39:29,166
And I thought the cook on
the potatoes for Boots,
1079
00:39:29,166 --> 00:39:30,834
so much better than Kat's.
1080
00:39:30,834 --> 00:39:32,867
[Marc] Boots also really
stuck to his roots
1081
00:39:32,867 --> 00:39:34,967
because he did that steak
with the barbecue sauce.
1082
00:39:34,967 --> 00:39:36,767
I unfortunately think
his barbecue sauce
1083
00:39:36,767 --> 00:39:39,133
was the downfall of
his main course.
1084
00:39:39,133 --> 00:39:40,467
[Chris] Against a delicate
bavette steak,
1085
00:39:40,467 --> 00:39:41,934
it was just way too sweet.
1086
00:39:41,934 --> 00:39:44,166
And with Kat,
the bavette steak didn't rest.
1087
00:39:44,166 --> 00:39:46,467
[Marc] But I thought
the bavette on Kat's dish
1088
00:39:46,467 --> 00:39:48,467
was seasoned to perfection.
1089
00:39:48,467 --> 00:39:50,467
Using both
the cream of mushroom soup
1090
00:39:50,467 --> 00:39:52,166
and the whiskey
from the pickleback shots
1091
00:39:52,166 --> 00:39:54,767
in that au poivre sauce
was delicious.
1092
00:39:54,767 --> 00:39:57,600
I wanted to lick the plate.
1093
00:39:57,600 --> 00:40:00,734
Okay. Do you know which champ
is finale-bound?
1094
00:40:02,667 --> 00:40:03,600
We do.
1095
00:40:03,600 --> 00:40:04,700
All right.
1096
00:40:07,500 --> 00:40:08,567
[Boots]
I'm a seasoned veteran.
1097
00:40:08,567 --> 00:40:09,967
I've done
a lot of competitions.
1098
00:40:09,967 --> 00:40:11,667
And, you know, it's always
1099
00:40:11,667 --> 00:40:15,367
just put your best plate out
in front of the judges.
1100
00:40:15,367 --> 00:40:16,734
And I feel I did that.
1101
00:40:17,767 --> 00:40:19,567
[Kat] I brought
a really great first round.
1102
00:40:19,567 --> 00:40:21,133
My appetizer...
1103
00:40:21,133 --> 00:40:24,166
was loved by all three judges.
1104
00:40:24,166 --> 00:40:27,734
And I do think that I brought
1105
00:40:27,734 --> 00:40:31,000
a really whimsical
skilled dessert.
1106
00:40:31,667 --> 00:40:34,000
I 100% deserve to
be a Legend.
1107
00:40:34,667 --> 00:40:38,300
So whose dish is
on the chopping block?
1108
00:40:49,266 --> 00:40:50,367
Chef Boots,
1109
00:40:50,367 --> 00:40:51,467
you've been chopped.
1110
00:40:51,600 --> 00:40:52,567
Judges.
1111
00:40:52,567 --> 00:40:54,967
[Chris]
Oh, Boots, Boots, Boots.
1112
00:40:55,467 --> 00:40:56,567
In the appetizer round,
1113
00:40:56,567 --> 00:40:58,033
you did a play
on shrimp and grits.
1114
00:40:58,033 --> 00:40:59,367
We thought that was so fun.
1115
00:40:59,367 --> 00:41:00,200
But the choice of plate
1116
00:41:00,200 --> 00:41:02,166
made it a little bit
hard to eat.
1117
00:41:02,166 --> 00:41:03,567
Having said that, you came out
in the second round,
1118
00:41:03,567 --> 00:41:05,567
and loved that you took
the cream of mushroom soup
1119
00:41:05,567 --> 00:41:06,867
and made creamed bok choy.
1120
00:41:06,867 --> 00:41:08,667
But, I'm sorry, but, dude,
1121
00:41:08,667 --> 00:41:11,567
that barbecue sauce,
it was just too sweet.
1122
00:41:11,567 --> 00:41:13,800
So it pains me to say
we had to chop you.
1123
00:41:14,567 --> 00:41:15,734
Well, thank you so much.
1124
00:41:15,734 --> 00:41:16,900
You got a good partner here.
1125
00:41:18,867 --> 00:41:19,734
No.
1126
00:41:19,734 --> 00:41:21,066
When you put
your heart on the plate,
1127
00:41:21,066 --> 00:41:22,200
you don't have any regrets
1128
00:41:22,200 --> 00:41:24,667
because I'm still going out
on a high note, you know?
1129
00:41:24,667 --> 00:41:25,767
-We'll talk soon.
-Definitely.
1130
00:41:25,767 --> 00:41:26,967
[Chris] Great to see you.
1131
00:41:32,567 --> 00:41:34,600
[Ted] And that means,
Chef Kat Turner,
1132
00:41:34,600 --> 00:41:36,834
you are the Chopped champion.
1133
00:41:36,834 --> 00:41:38,500
-Congratulations.
-[Tiffani] Yeah, buddy!
1134
00:41:38,500 --> 00:41:39,867
Whoo!
1135
00:41:39,867 --> 00:41:41,333
[laughs]
1136
00:41:41,333 --> 00:41:42,467
I came to win!
1137
00:41:42,467 --> 00:41:45,066
And I am
so excited to be here.
1138
00:41:45,066 --> 00:41:47,767
I cannot wait
to crush everyone.
1139
00:41:47,767 --> 00:41:49,567
Like, really, let's go!
1140
00:41:49,567 --> 00:41:53,233
I am so excited to be working
with Chris in the finale.
1141
00:41:53,233 --> 00:41:55,567
The fact that he's
my sous-chef is so insane.
1142
00:41:55,567 --> 00:41:56,600
Whoo-hoo!
1143
00:41:56,600 --> 00:41:58,066
I'm ready to go
into the finale
1144
00:41:58,066 --> 00:41:59,166
and just nail it.