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00:00:01,467 --> 00:00:04,300
[Scott] This competition
is gonna be legendary.
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00:00:04,967 --> 00:00:07,000
[Ted] Four iconic
Chopped judges
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00:00:07,000 --> 00:00:10,367
have, each, handpicked
four all-star champions,
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00:00:10,367 --> 00:00:12,367
in a battle of the best.
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00:00:12,367 --> 00:00:16,900
[Maneet] I am
staking my reputation
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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00:00:22,567 --> 00:00:26,533
and in the Chopped kitchen,
pressure makes legends.
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♪♪ And the legend goes on ♪
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[Scott] You gotta
pursue greatness non-stop.
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[woman] They have to
push the boundaries.
They have to be ambitious.
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-Ooh.
-[Alex] Irreverent,
unflappable.
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-Unbasket-able.
-See this?
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[Ted] The champs who win
the preliminary rounds,
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00:00:42,567 --> 00:00:46,100
will return to cook
in the tournament's finale
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00:00:46,100 --> 00:00:49,767
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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[man] 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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[Alex] I've seen
hundreds of chefs
come and go,
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and only a few
left a lasting impression.
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These four champs
certainly won me over,
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and I'm thrilled
they accepted my invitation
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to compete in the Chopped
Legends Tournament.
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00:01:32,767 --> 00:01:35,166
First, here's
Chef Hosea Rosenberg,
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00:01:35,166 --> 00:01:37,400
from our
All-American Showdown.
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[Hosea] I won
Best of The West.
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Thank you so much.
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I made it to the dessert
round of the grand finale.
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You are the only one
of this pack
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that has been chopped before.
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But I think that
works to your advantage.
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-To know
the high and the low--
-Mmm-hmm.
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00:01:51,266 --> 00:01:52,667
...that's an equalizer.
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His lethal,
very thoughtful approach
to cooking
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really impressed me.
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[Hosea] For me,
it's really analyzing things,
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and if I can make
the smartest decisions,
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then I'll take home the title.
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00:02:04,000 --> 00:02:07,200
[Alex] Next, I've selected
Chef Annisha Garcia.
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00:02:07,200 --> 00:02:11,166
She is the Grand Champion
of our Playing with Fire
Tournament.
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She's never been chopped,
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and I don't think
she wants to start here.
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She's an undefeated
powerhouse.
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I feel like everybody's
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-got their eye on you
a little bit.
-[chuckles]
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Behind, behind,
behind, behind, behind.
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I have taken down champions,
I have taken down
grand champions.
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This time,
I will be a legend.
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[Alex] And next is
Chef Javauneeka Jacobs,
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the Grand Champion
of our Julia Child Tournament.
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She has a keen understanding
of flavor
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that's well beyond her years.
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You made a Mexican dish
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in a Julia Child Tournament
about French cooking.
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If Julia had been there,
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all she would have
been missing
was a little glass of mezcal.
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She has a dynamic palate
and a hunger for excellence.
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[Javauneeka] The level
of competition
this time around
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is very high.
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There's no room at all
for any mistakes.
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[Alex] And then,
there's Chef Antonello Zito.
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Ciao! [chuckling] I knew it.
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You know, I want
the Grand Champion
of our Battle Italiano
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back at that stove.
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[Antonello] I won
the battle,
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and then, I won
the Grand Tournament.
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He blow in here
like an Italian superstar.
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I was born legend.
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No, I'm joking.
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I mean, dressed like this,
really?
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[Alex] You have panache.
You have so much respect
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of honoring
generations of tradition,
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where you come,
your heritage.
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That's why I picked you.
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[Antonello] Being a legend
of the best cooking show
of the all time...
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Come on. I mean, it would
be a dream for me.
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[Alex] Okay. That's my four.
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I wouldn't bet
against any of them.
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Let's see who takes it.
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-Hey, Ted.
-[Ted] Hello, chefs.
How are you all?
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[man] How are you guys?
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[Ted] What a group
of barracudas
you have selected, Alex.
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-Oh, yeah.
-[Ted] Really talented people.
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And all of those characters
came vividly back to me.
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Yeah, and good people.
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Hello, returning champions.
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-Hello, Ted.
-Hi, Ted.
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You are back
in the Chopped kitchen
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because judge
Alex Guarnaschelli believes
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you are some of the greatest
Chopped competitors ever.
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-Wow.
-That's so cool.
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That's a lot of pressure.
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The last chef standing here
will advance to our
tournament's finale,
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and get Alex as a sous chef.
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-Whoa!
-[all exclaiming]
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Is she gonna
dance with me?
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I want pure ego on the plate
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and a little vinegar.
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-[Hosea chuckles]
-[laughing]
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The finale winner
will score $25,000
for a special cause,
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and $25,000 to keep.
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Also, the rarefied title
of Chopped Legend.
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-Are you ready to do this?
-Yeah.
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I'm ready to dance.
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-Good luck, everyone.
-Good luck.
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-Good luck to you.
-Good luck, legends to be.
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[Ted] Please open
your baskets.
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-Oh, my! Okay.
-Oh-oh.
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-That's a whole fish.
-A whole fish.
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[Ted] Alex has curated
a basket of hiramasa.
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Fish.
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-Look at this.
-That fish is whole.
It has to be butchered.
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I know what this is.
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-[Ted] Jumbo Asparagus.
-Asparagus.
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Asparagus is aggressive.
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[Ted] Paris-Brest.
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[Hosea] Now, we've
got a twist.
This is a dessert.
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-[Ted] And pork pate.
-Okay.
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[Antonello] Pork pate. Mmm.
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It's an interesting basket.
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Can we ask ten more
minutes, please?
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There's no negotiations here,
my friend.
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Sorry, I'm just
speaking for them.
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[Ted] Twenty minutes,
and time starts now.
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Judges, whatever happens
in this tournament,
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blame Alex.
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-I love it.
-Yes. Yes.
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-What else to do?
-When in doubt, blame Alex.
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You couldn't think
about a harder basket?
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I just feel it's so nice
to challenge
the next generation
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and see what they do.
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- There is a lot of cleaning
and butchering that--
-[man] Yeah.
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- Totally.
-[Alex] The asparagus,
the fish, that pate.
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And then, you have
this really ready-made pastry.
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-[Marcus] Yeah.
-That's what I kind of love.
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-Like, all the way
from raw, pure, whole.
-[man] Yeah.
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-To ready-made. Right.
-To completely over baked.
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-I love it.
-[man chuckles]
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How you doing, chef?
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I'm doing okay.
How you doing?
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I'm... I'm doing.
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The first round
is like riding a bike
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in the middle
of San Francisco,
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being drunk.
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You can either make it
all the way down
and be a legend,
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or you can be like,
"Oh, I crashed."
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I'm like, "I'm doing ceviche."
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I'm making ceviche de carreta.
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This is basically a ceviche
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you will get in the street
in Mexico.
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[Alex] So, this is like
an amberjack yellowtail.
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It's not oily,
it's pretty light,
but it's sticky.
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It's got, like,
a substantial texture.
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[Marcus] With such
a beautiful fish,
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-don't chop it up
like it's some, like... No
-[man] Right.
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[Marcus] I wanna taste it.
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-[man] I wanna taste it.
-It's a beautiful fish.
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-[man] Mmm-hmm.
-I agree.
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[Hosea] I wanna
just serve the belly,
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which is the fattiest,
unctuous part of the fish.
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I'm making
seared hiramasa belly
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with shaved asparagus salad.
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Everything's mostly
gonna be raw.
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I want the hiramasa
to be rare, but kissed
on the heat.
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To be a legend,
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you have to compete
at the highest level.
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I am trying
to show Alex technique,
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to really let them know
that I've arrived.
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[Javauneeka] I'm definitely
feeling the pressure.
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I'm gonna make it
taste very good.
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[man] Chef Javauneeka has
probably the most
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stoic demeanor I've seen
of all four chefs, right now.
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Not a lot of wasted movements.
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[Javauneeka] I'm making
hiramasa ceviche.
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I add lime juice,
and shallots, and tomatoes.
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I'm using the pork pate
to give it a richer flavor.
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Usually, you could add
a little bit of sugar,
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but I'm just gonna
use the mousse
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from the Paris-Brest
to sweeten it up.
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The Paris-Brest cake
choux pastry
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- or cream puff dome--
-[Marcus] Mmm-hmm.
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[Alex] Hazelnut cream
with toasted almonds on top.
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[Marcus] With the pate,
you can actually
saute that off.
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-Almost treat it
like a chorizo.
-[man] Sure.
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And then, add in
the asparagus there.
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I know that
my traditional cuisine
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is, uh,
absolutely outstanding.
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For my appetizer, I'm making
a spring scaloppine
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with flour, olive oil,
and white wine,
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and a nice asparagus pesto.
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00:08:07,367 --> 00:08:08,867
I need some kind of fat,
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00:08:08,867 --> 00:08:10,667
so I'm gonna
saute the asparagus
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with this pork pate,
and then, I'm gonna
use the almonds
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to make my sweetness
in the pesto.
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Me and Alex, we all
kind of share a love
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00:08:19,467 --> 00:08:22,400
for Italian
traditional cuisine.
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00:08:22,400 --> 00:08:26,400
Me and they,
we are gonna cook
to win the title of Legend.
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00:08:28,000 --> 00:08:30,500
-Nine minutes
on the clock, chefs.
-[Hosea] Heard that.
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00:08:32,166 --> 00:08:33,433
To go with the fish,
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00:08:33,433 --> 00:08:37,133
I'm making a light,
bright, shaved,
raw asparagus salad.
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00:08:37,867 --> 00:08:40,266
[Alex] I like
Hosea's approach.
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00:08:40,266 --> 00:08:43,500
I do 'cause he's shaved
the asparagus
the long way, raw.
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00:08:43,500 --> 00:08:47,500
He's reconfigured in a way
for it all to fit together.
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00:08:47,500 --> 00:08:49,367
[Hosea] I wanna make
an almond vinaigrette.
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00:08:49,367 --> 00:08:51,600
It's like trout amandine.
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00:08:51,600 --> 00:08:53,567
I realize it needs
some sweetness,
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00:08:53,567 --> 00:08:57,000
and that's when it dawns on me
that I can use the filling
of the Paris-Brest.
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[Javauneeka] With
the asparagus,
I'm chopping it up
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00:09:01,567 --> 00:09:04,900
and I'm putting it in butter
to really take out
some of the bitterness,
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00:09:04,900 --> 00:09:07,700
and to cut through
the fattiness of the fish.
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00:09:07,700 --> 00:09:10,266
Ceviche typically has,
like, a tostada
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00:09:10,266 --> 00:09:11,667
in order for you to dip it in.
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So, I grab corn tortillas.
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00:09:13,800 --> 00:09:15,600
Hey, who got the tortillas?
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00:09:15,600 --> 00:09:16,600
[Javauneeka] Oh,
I have tortillas.
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00:09:16,600 --> 00:09:17,600
Give me back the tortillas.
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00:09:17,600 --> 00:09:19,400
-Can you share?
-[Javauneeka] Yes.
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00:09:19,400 --> 00:09:20,533
-[Annisha] Thank you.
-[Javauneeka] Of course.
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00:09:20,533 --> 00:09:23,400
She must be going
on the same route
that I'm going.
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00:09:23,400 --> 00:09:25,266
So, I'm just gonna
ride this bike now.
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00:09:25,266 --> 00:09:28,300
Chef, I'm gonna
have to take some of
your cilantro, too.
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00:09:29,500 --> 00:09:30,400
Thank you.
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00:09:30,400 --> 00:09:32,433
We'll see which ceviche
is a legend now.
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00:09:38,400 --> 00:09:40,867
Javauneeka and I, we did
basically the same dish.
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00:09:40,867 --> 00:09:43,266
I know because she picked up
the same ingredients as me.
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We're, like, defining
who's gonna be
a Chopped legend,
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00:09:45,667 --> 00:09:47,300
and stand out
from other chefs.
237
00:09:47,300 --> 00:09:48,600
Let me know
when your tortillas are done.
238
00:09:48,600 --> 00:09:50,500
I'm gonna go in after you.
239
00:09:50,500 --> 00:09:54,000
Technically, I have
more experience doing this
because I know the flavor.
240
00:09:54,667 --> 00:09:55,767
[Alex] Annisha is
taking the pate
241
00:09:55,767 --> 00:09:57,700
and mashing it up
with olive oil,
242
00:09:57,700 --> 00:09:59,767
and trying to turn it
into a little bit of
243
00:09:59,767 --> 00:10:01,500
-a rich aioli component.
-[man] Ooh, ooh.
244
00:10:02,400 --> 00:10:05,767
What do you think about
the raw asparagus and ceviche?
245
00:10:05,767 --> 00:10:08,567
[Alex] You know what?
I'm gonna reserve judgment.
246
00:10:08,567 --> 00:10:11,066
This is what made these chefs
stand out to me
247
00:10:11,066 --> 00:10:12,667
is that I would look at
what they were doing
and say,
248
00:10:12,667 --> 00:10:13,967
"Please don't do that."
249
00:10:13,967 --> 00:10:16,333
And then,
I would eat it and say,
"I wish I could do that."
250
00:10:17,266 --> 00:10:18,333
[Annisha] Chef, you're in.
251
00:10:19,867 --> 00:10:20,934
[Javauneeka] Thank you.
252
00:10:20,934 --> 00:10:22,567
[Antonello] Looking
at my competitor's dishes,
253
00:10:22,567 --> 00:10:24,200
it seems that they
make the same thing.
254
00:10:24,200 --> 00:10:26,400
If this is a legend, uh,
255
00:10:26,400 --> 00:10:29,300
you need, actually,
to do something different.
256
00:10:30,367 --> 00:10:32,266
I actually wanted
to cook the fish.
257
00:10:32,266 --> 00:10:34,200
I glazed it
with the white wine
258
00:10:34,200 --> 00:10:36,700
and tried to cook it
as a scaloppine.
259
00:10:36,700 --> 00:10:40,333
But I feel crazy,
because the fish
is not cooking.
260
00:10:41,100 --> 00:10:43,567
I need to do a... [indistinct]
261
00:10:43,567 --> 00:10:47,000
So, I take the fish out
and I cut the fish
like a tartare.
262
00:10:48,567 --> 00:10:51,000
-[man] Chef Antonello,
how are you, chef?
-Not really well.
263
00:10:51,000 --> 00:10:52,467
You think
you're gonna make it?
264
00:10:52,467 --> 00:10:54,166
[Antonello] I don't know.
Let's try.
265
00:10:54,166 --> 00:10:58,300
You need to have
a good problem-solving,
you know, to become a legend.
266
00:11:00,767 --> 00:11:02,300
Chefs, you've got
four minutes and 20.
267
00:11:02,300 --> 00:11:03,700
Let's go, chefs.
268
00:11:03,700 --> 00:11:05,266
[Hosea] The clock
is winding down
269
00:11:05,266 --> 00:11:07,166
and I still have to
use this pate.
270
00:11:07,166 --> 00:11:09,567
The pate,
I'm still working on.
271
00:11:09,567 --> 00:11:11,567
I decide to brown it
and crisp it,
272
00:11:11,567 --> 00:11:14,400
and use it as a warm,
seasoned crouton on my dish.
273
00:11:16,367 --> 00:11:18,100
-Chef Javauneeka.
-Yeah.
274
00:11:18,100 --> 00:11:20,867
We have less than
three minutes left.
How you doing?
275
00:11:20,867 --> 00:11:22,300
I'm gonna try to make a salsa.
276
00:11:22,300 --> 00:11:24,266
-Right now?
-[Javauneeka] I am.
277
00:11:24,266 --> 00:11:25,567
I know I don't have
a lot of time left,
278
00:11:25,567 --> 00:11:28,133
but I need to make sure
that my dish stands out
from Annisha's.
279
00:11:30,467 --> 00:11:31,567
-Let's do this!
-Chefs.
280
00:11:31,567 --> 00:11:32,667
-One minute left.
-Get your food
281
00:11:32,667 --> 00:11:34,100
-on your plates.
-[Marcus] Let's go!
282
00:11:34,100 --> 00:11:35,867
Chef, you have one lemon.
Can I take it?
283
00:11:35,867 --> 00:11:37,700
-[Hosea] Yeah, take it.
Take it.
-[Annisha] Okay.
284
00:11:37,700 --> 00:11:39,033
[Hosea] Why are my hands
still shaking?
285
00:11:39,567 --> 00:11:40,767
Ted, do something.
286
00:11:40,767 --> 00:11:43,767
-Ted, it's your fault, now.
-It is... No, it's your fault.
287
00:11:43,767 --> 00:11:45,634
Chefs, you really
gotta have plates.
288
00:11:48,100 --> 00:11:49,400
-Push guys!
-[Ted] This appetizer round
289
00:11:49,400 --> 00:11:52,000
is dangerously short, chefs.
290
00:11:52,000 --> 00:11:55,000
Ten, nine, eight,
291
00:11:55,467 --> 00:11:57,133
seven, six,
292
00:11:57,800 --> 00:12:00,100
five, four,
293
00:12:00,100 --> 00:12:01,166
-three--
-[man] Wow.
294
00:12:01,166 --> 00:12:02,400
-[Ted] ...two--
-[Alex] Wow.
295
00:12:02,400 --> 00:12:04,300
[Ted] One. Time's up.
296
00:12:04,467 --> 00:12:05,500
All right.
297
00:12:06,166 --> 00:12:07,100
That looks really great.
298
00:12:07,100 --> 00:12:08,400
[Hosea] Thank you.
299
00:12:08,400 --> 00:12:09,900
-[Javauneeka speaking]
-[Annisha] Yeah.
300
00:12:10,500 --> 00:12:11,800
[Annisha] I know, right?
301
00:12:11,800 --> 00:12:12,900
I'm excited, and I'm nervous.
302
00:12:13,567 --> 00:12:15,467
I wanna see
what they said about
303
00:12:15,467 --> 00:12:17,600
me and her
doing a very similar dish.
304
00:12:19,900 --> 00:12:21,767
[Alex] This is
serious business.
305
00:12:21,767 --> 00:12:24,800
It has been so exciting
for me to mentor
306
00:12:24,800 --> 00:12:26,967
the best chef for this job,
307
00:12:26,967 --> 00:12:28,367
by way of the food
308
00:12:28,367 --> 00:12:30,800
and curating
the baskets themselves.
309
00:12:31,967 --> 00:12:35,000
Chefs, with the
sky-high standards
of Chef Alex Guarnaschelli,
310
00:12:35,000 --> 00:12:37,367
you raced
to make appetizers
311
00:12:37,367 --> 00:12:39,867
with hiramasa,
jumbo asparagus,
312
00:12:39,867 --> 00:12:42,233
Paris-Brest, and pork pate.
313
00:12:42,667 --> 00:12:43,600
Chef Hosea, welcome back.
314
00:12:43,600 --> 00:12:46,567
I have for you, uh,
seared hiramasa belly.
315
00:12:46,567 --> 00:12:48,867
There is a salad
of shaved asparagus,
316
00:12:48,867 --> 00:12:51,567
fennel, radicchio,
a tiny bit of jalapeno.
317
00:12:51,567 --> 00:12:54,000
And I made a vinaigrette
out of the Paris-Brest
318
00:12:54,000 --> 00:12:56,700
and little hot pate croutons
to go along with it.
319
00:12:58,266 --> 00:13:01,600
I must say,
the fish, the belly,
the way you cooked it
320
00:13:01,600 --> 00:13:03,367
-is so smart--
-Thank you.
321
00:13:03,367 --> 00:13:05,900
[Alex] ...because it's
got the raw feeling,
322
00:13:05,900 --> 00:13:08,900
but it's been softened,
and I really like the way
323
00:13:08,900 --> 00:13:12,000
the bitterness of the greens
made room for
the hazelnut cream
324
00:13:12,000 --> 00:13:13,667
from that Paris-Brest cake.
325
00:13:13,667 --> 00:13:15,266
[man] The radicchio,
the fennel,
326
00:13:15,266 --> 00:13:18,000
just accentuate
the asparagus
in all the right ways.
327
00:13:18,000 --> 00:13:20,467
-I don't get heat, though.
-Okay.
328
00:13:20,467 --> 00:13:23,500
It's not easy
to slice a warm fish.
329
00:13:23,500 --> 00:13:26,600
The amount of knife skills
that you showed here...
330
00:13:26,600 --> 00:13:30,000
This is the moment to watch.
This is about legends.
331
00:13:30,000 --> 00:13:32,667
This is a great beginning.
Very well done.
332
00:13:32,667 --> 00:13:33,700
Chef, what would
it mean to you
333
00:13:33,700 --> 00:13:35,200
to win the Chopped Legend
title?
334
00:13:35,200 --> 00:13:36,066
I'm doing this
for my daughter.
335
00:13:36,066 --> 00:13:38,800
Uh, she has
an extremely rare disease.
336
00:13:38,800 --> 00:13:41,667
And so, our charity,
Sophie's Neighborhood,
337
00:13:41,667 --> 00:13:43,100
we're the only group
in the world
338
00:13:43,100 --> 00:13:46,567
raising money
for this particular
rare disease.
339
00:13:46,567 --> 00:13:47,600
-Cool, chef.
-[man] Thank you, chef.
340
00:13:47,600 --> 00:13:48,667
-That's so pretty.
-Thank you.
341
00:13:48,667 --> 00:13:49,867
Chef Annisha.
342
00:13:49,867 --> 00:13:52,300
I present a, uh,
ceviche de carreta.
343
00:13:52,300 --> 00:13:54,367
So, I made a mayo
with the pate,
344
00:13:54,367 --> 00:13:56,100
added a little bit
of the Paris-Brest,
345
00:13:56,100 --> 00:13:59,266
and then on top,
I just put the asparagus
346
00:13:59,266 --> 00:14:00,800
with some of the almonds
of the Paris-Brest.
347
00:14:03,467 --> 00:14:06,166
This is such a fun
and playful dish.
348
00:14:06,166 --> 00:14:10,667
I really love
the inclusion of the pate
and the Paris-Brest.
349
00:14:10,667 --> 00:14:14,000
It's seasoned really well.
My issue is
350
00:14:14,000 --> 00:14:16,767
if you wanna have
that legendary status,
especially in this tournament,
351
00:14:16,767 --> 00:14:19,100
the plating needs to
be, like, spot on.
352
00:14:19,100 --> 00:14:21,367
-Okay.
-It's not your best work.
353
00:14:21,367 --> 00:14:22,767
And I don't think
you think so either.
354
00:14:22,767 --> 00:14:25,000
-No.
-But everything is dosed,
355
00:14:25,000 --> 00:14:27,266
and balanced,
and seasoned perfectly,
356
00:14:27,266 --> 00:14:29,000
which I think is fantastic.
357
00:14:29,000 --> 00:14:32,567
But I think the asparagus
sticks out a little bit,
like, "Hey, girl."
358
00:14:32,567 --> 00:14:34,867
It's the one thing
that doesn't quite feel human.
359
00:14:34,867 --> 00:14:38,367
-Yeah.
-It's such a deeply soulful
human plate of food.
360
00:14:38,367 --> 00:14:41,266
-Perfect.
-[Marcus] I love the ceviche
361
00:14:41,266 --> 00:14:42,700
with the tostada.
362
00:14:42,700 --> 00:14:45,166
Took me to
the west coast of Mexico.
363
00:14:45,166 --> 00:14:47,367
Yeah, exactly. You get it.
364
00:14:47,367 --> 00:14:50,066
Thank you, Chef Annisha.
Next up, Chef Javauneeka.
365
00:14:50,066 --> 00:14:51,867
So, you have
a hiramasa ceviche.
366
00:14:51,867 --> 00:14:54,767
It has a little bit of tomato,
some jalapeno,
367
00:14:54,767 --> 00:14:56,667
some seared
asparagus in butter
368
00:14:56,667 --> 00:14:58,900
to cut through
the richness and the acidity.
369
00:15:01,166 --> 00:15:04,467
I really like this dish.
You know, you made
a vinaigrette in 45 seconds.
370
00:15:04,467 --> 00:15:05,667
-Yes. yeah!
-That was wild.
371
00:15:05,667 --> 00:15:07,266
So, if you can do that...
372
00:15:07,266 --> 00:15:08,767
-[Eric] Yeah, that was crazy.
-[Alex] It picks up
373
00:15:08,767 --> 00:15:11,066
the cream from the Paris-Brest
374
00:15:11,066 --> 00:15:14,033
and it makes the asparagus
disappear in the best way.
375
00:15:14,567 --> 00:15:16,667
I'm happy with this dish.
376
00:15:16,667 --> 00:15:18,266
It's an appetizer plate.
Check.
377
00:15:18,266 --> 00:15:19,767
It's seasoned well. Check.
378
00:15:19,767 --> 00:15:23,600
-But you gotta
push beyond good.
-I'm not loving it.
379
00:15:24,900 --> 00:15:26,600
It's good,
but it doesn't move me.
380
00:15:27,867 --> 00:15:30,400
The way you did
that vinaigrette in the end,
381
00:15:30,400 --> 00:15:32,567
there was
an excitement about that.
382
00:15:32,567 --> 00:15:34,700
That I... I was like,
"Wow, she's really smart.
383
00:15:34,700 --> 00:15:35,900
"She got it."
384
00:15:35,900 --> 00:15:37,867
And then, you just put
a little bit of that
on the plate.
385
00:15:37,867 --> 00:15:38,800
I want more of it.
386
00:15:38,800 --> 00:15:42,166
You're up against
really talented people,
387
00:15:42,166 --> 00:15:43,934
-so go get it.
-[Eric] For sure.
388
00:15:45,000 --> 00:15:46,700
Finally, Chef Antonello.
389
00:15:46,700 --> 00:15:50,467
Is, uh, a spring
scaloppine tartare.
390
00:15:50,467 --> 00:15:52,000
And I actually cooked the fish
391
00:15:52,000 --> 00:15:54,600
like it was a scaloppine
with, uh, white wine.
392
00:15:56,800 --> 00:15:58,700
This is my favorite treatment
of this practice.
393
00:15:59,300 --> 00:16:01,367
The sauce has a lot of flavor.
394
00:16:01,367 --> 00:16:03,000
There's a lot
of goodness there.
395
00:16:03,000 --> 00:16:05,567
Part of legend, iconic,
is it makes you
feel something.
396
00:16:05,567 --> 00:16:09,166
This food, it tastes good,
but it also makes you
feel something.
397
00:16:09,166 --> 00:16:11,000
-Well done.
-Thank you, chef.
398
00:16:11,000 --> 00:16:12,166
I mean, I know your cooking.
399
00:16:12,166 --> 00:16:15,700
It's rustic in a way
that pulls
everything together.
400
00:16:15,700 --> 00:16:18,266
I mean, to my mind,
that's really
legendary cooking.
401
00:16:18,266 --> 00:16:20,667
-Thank you, chef.
-[Eric] I agree.
402
00:16:20,667 --> 00:16:22,500
But the fish,
I wouldn't call it a tartar
403
00:16:22,500 --> 00:16:24,300
-because it is
slightly cooked--
-Yes.
404
00:16:25,000 --> 00:16:26,967
If you didn't lead me
in that direction,
405
00:16:26,967 --> 00:16:29,467
I would have just enjoyed it,
you know, as is.
406
00:16:29,467 --> 00:16:31,767
Sorry, I try my best
to be myself.
407
00:16:31,767 --> 00:16:34,000
This was the advice
that Alex gave to me.
408
00:16:34,000 --> 00:16:36,300
[all laughing]
409
00:16:39,266 --> 00:16:41,400
I made a few mistakes
on my dish,
410
00:16:41,400 --> 00:16:44,567
but I'm gonna show her
that she can trust me enough
411
00:16:44,567 --> 00:16:47,500
to go there
and win this Legend battle.
412
00:16:49,767 --> 00:16:52,667
[Javauneeka]
For a competition like this,
the stakes are so high.
413
00:16:52,667 --> 00:16:54,200
Maybe I could be
on the chopping block
414
00:16:54,200 --> 00:16:58,400
because the other contestants
made the judges
feel something.
415
00:17:08,667 --> 00:17:12,233
So, whose dish is
on the chopping block?
416
00:17:19,066 --> 00:17:21,100
Chef Antonello,
you've been chopped.
417
00:17:21,100 --> 00:17:22,367
Judges?
418
00:17:22,367 --> 00:17:25,066
Antonello, we love
the way you cook,
419
00:17:25,066 --> 00:17:27,500
but we felt the fish
wasn't quite
420
00:17:27,500 --> 00:17:29,567
either a tartar or cooked.
421
00:17:29,567 --> 00:17:32,166
And so, we had to chop you.
422
00:17:32,166 --> 00:17:33,100
Thank you, Chef.
423
00:17:33,100 --> 00:17:34,467
Ciao, grazie mille.
424
00:17:34,467 --> 00:17:36,567
I really cared a lot
about the legends.
425
00:17:36,567 --> 00:17:38,667
I wanted the title,
but most of all,
426
00:17:38,667 --> 00:17:40,000
I wanted one more round
427
00:17:40,000 --> 00:17:42,467
to show them
what I was capable to do.
428
00:17:42,467 --> 00:17:46,000
The losing made me feel
really, really sad.
429
00:17:46,000 --> 00:17:49,100
Now, you see
how high the standard is,
430
00:17:49,100 --> 00:17:52,200
and that's gonna only
become more pronounced
431
00:17:52,200 --> 00:17:54,166
as we reach legend status.
432
00:17:54,166 --> 00:17:57,233
Find the center of the plate
inside that basket,
433
00:17:57,600 --> 00:17:59,133
and don't lose sight of it.
434
00:17:59,266 --> 00:18:00,100
Got it.
435
00:18:01,000 --> 00:18:02,500
[Alex] The pantry
is secondary.
436
00:18:02,500 --> 00:18:06,066
Make what's inside the star,
and you can win
a lot of money.
437
00:18:06,066 --> 00:18:07,133
Open it up.
438
00:18:08,400 --> 00:18:09,567
Oh, wow.
439
00:18:09,567 --> 00:18:10,567
-Oh!
-My God.
440
00:18:10,567 --> 00:18:11,967
-[Hosea chuckles]
-Some New York style pizza.
441
00:18:11,967 --> 00:18:15,567
[in accent] So New York,
a little slice of pizza pie.
I like it.
442
00:18:15,567 --> 00:18:17,367
[Ted] You have
a slice of pizza.
443
00:18:17,367 --> 00:18:18,867
[Alex] You got
a New York slice in there.
444
00:18:18,867 --> 00:18:20,200
Show some respect.
445
00:18:20,200 --> 00:18:21,100
-[Marcus] Yeah.
-Ooh.
446
00:18:21,100 --> 00:18:23,433
-Parsnips.
-[Javauneeka] Which I love.
447
00:18:24,166 --> 00:18:25,600
What is this?
448
00:18:25,600 --> 00:18:29,000
-[Ted] Trimmed deckle meat.
-[in normal voice]
Deckle. Now that's nice.
449
00:18:29,467 --> 00:18:30,634
Thank you, Alex.
450
00:18:31,400 --> 00:18:33,367
[Ted] And Italian
maraschino cherries.
451
00:18:33,367 --> 00:18:34,600
This is nice.
452
00:18:34,600 --> 00:18:35,967
This is the trick.
453
00:18:35,967 --> 00:18:37,367
This is a good basket.
454
00:18:37,367 --> 00:18:39,567
This is all the stuff
that I would eat
at my counter,
455
00:18:39,567 --> 00:18:41,800
coming home
from the restaurant.
456
00:18:41,800 --> 00:18:44,667
This basket is
a Gemini mood swing.
457
00:18:44,667 --> 00:18:47,133
[Ted] Thirty minutes to make
memorable main courses.
458
00:18:48,200 --> 00:18:50,800
-Clock starts now.
-[Eric] Let's go, chefs.
Come on, now.
459
00:18:52,567 --> 00:18:53,467
Behind, behind.
460
00:18:55,200 --> 00:18:56,367
[Ted] Judges, what are
you looking for
461
00:18:56,367 --> 00:18:59,166
when you expect
a legendary entree?
462
00:18:59,166 --> 00:19:00,800
[Eric] I'm looking for chefs
right now
463
00:19:00,800 --> 00:19:02,467
to definitely level up.
464
00:19:02,467 --> 00:19:04,266
So, hopefully they've taken in
what we've said.
465
00:19:04,266 --> 00:19:06,600
I actually think your advice
was really, really good.
466
00:19:06,600 --> 00:19:08,667
Don't even look at the pantry
for a moment.
467
00:19:08,667 --> 00:19:10,567
Find the best dish
you can do in the basket.
468
00:19:10,567 --> 00:19:11,800
[Alex] Yeah.
469
00:19:13,100 --> 00:19:15,467
[Alex] I love
the heartiness of the deckle.
470
00:19:15,467 --> 00:19:18,066
- Wonderful, beefy flavor.
-[Marcus] Yeah.
471
00:19:18,066 --> 00:19:20,800
-I have delivered it to them
trimmed, on purpose--
-[Marcus] Yeah.
472
00:19:20,800 --> 00:19:23,233
-...because I wanna see
where they find richness.
-[Eric] Yeah.
473
00:19:24,900 --> 00:19:28,000
This basket is definitely
a hidden message of
474
00:19:28,000 --> 00:19:30,400
"Failure lies in simplicity."
475
00:19:31,500 --> 00:19:33,166
Annisha, what's
going on there?
476
00:19:33,166 --> 00:19:34,767
[Annisha] I'm making a sope.
477
00:19:34,767 --> 00:19:35,900
-Oh, nice.
-[Eric] A sope!
478
00:19:35,900 --> 00:19:39,600
[Annisha] Cooking the beef
right now, with the parsnip.
479
00:19:40,467 --> 00:19:43,500
The base is, uh, corn dough
480
00:19:43,500 --> 00:19:47,100
that first goes in the flattop
and then you fry it.
481
00:19:47,100 --> 00:19:49,266
So, you have
the crispy texture
from outside,
482
00:19:49,266 --> 00:19:52,233
and the inside
you have soft and nice.
483
00:19:55,166 --> 00:19:57,767
Annisha, she definitely cooks
the same food as me.
484
00:19:57,767 --> 00:19:59,967
Typically, I go
straightforward Mexican,
485
00:19:59,967 --> 00:20:02,900
but I'm going in a more
classic French direction.
486
00:20:04,200 --> 00:20:07,900
I'm incorporating the cherries
into an adobo,
487
00:20:07,900 --> 00:20:09,066
and I rub that on my deckle.
488
00:20:10,667 --> 00:20:13,166
-Javauneeka, what do we got?
-[Javauneeka] All right, so,
489
00:20:13,166 --> 00:20:15,266
I made a cherry adobo,
490
00:20:15,266 --> 00:20:18,567
-and I'm doing some
brown butter parsnips.
-Nice.
491
00:20:18,567 --> 00:20:20,767
[Alex] An adobo sauce
like that,
492
00:20:20,767 --> 00:20:24,667
built on basket ingredients,
versus tradition...
493
00:20:24,667 --> 00:20:27,900
Only a young, irreverent chef
like Javauneeka would do
something like that.
494
00:20:27,900 --> 00:20:29,400
-I'm all about it.
-[Marcus] Yeah.
495
00:20:31,467 --> 00:20:33,567
[Hosea] A legend is,
like, timeless.
496
00:20:33,567 --> 00:20:35,567
It's someone that will
live on forever,
497
00:20:35,567 --> 00:20:38,700
because you've done something
that no one else can do.
498
00:20:39,600 --> 00:20:41,166
So, with the deckle,
I wanna grill it.
499
00:20:41,166 --> 00:20:43,400
I really want a hard char
on the outside,
500
00:20:43,400 --> 00:20:45,266
but leave it like medium rare.
501
00:20:45,266 --> 00:20:46,767
Chef Hosea, what are we doing?
502
00:20:46,767 --> 00:20:49,166
Uh, we're working
on getting the beef
seared off.
503
00:20:49,166 --> 00:20:52,900
I'm gonna make a glaze for it.
I'm gonna do a puree
with the parsnips.
504
00:20:54,367 --> 00:20:57,300
[Marcus] Hosea
quickly getting
those grill pans on.
505
00:20:57,300 --> 00:21:00,367
-So, when he grills...
You hear that char?
-[Eric] Mmm-hmm. Yeah.
506
00:21:00,367 --> 00:21:02,266
[Marcus] He's gonna get
really good grill marks.
507
00:21:02,266 --> 00:21:05,033
What he's doing there
with the meat is legendary,
honestly.
508
00:21:05,700 --> 00:21:07,467
Hosea is a very
strong competitor.
509
00:21:07,467 --> 00:21:09,567
He's probably
the strongest competitor
510
00:21:09,567 --> 00:21:12,033
that I have ever been
on Chopped kitchen.
511
00:21:13,567 --> 00:21:15,033
20 minutes
on the clock, chefs.
512
00:21:15,567 --> 00:21:16,900
Whoa! Hi, baby.
513
00:21:16,900 --> 00:21:18,200
I think right now
we're seeing all three chefs
514
00:21:18,200 --> 00:21:20,967
kind of take heed
to the advice that Chef Alex
has giving them.
515
00:21:20,967 --> 00:21:23,767
Be you. Put your POV
on the plate.
516
00:21:23,767 --> 00:21:27,266
We're seeing a little bit
of a French class right now
with Chef Hosea.
517
00:21:27,266 --> 00:21:31,000
We're seeing a little bit of
Chef Annisha's kind of
background in Mexican food.
518
00:21:31,000 --> 00:21:33,166
We're seeing a little bit of
almost like a barbecue-esque
519
00:21:33,166 --> 00:21:35,667
kind of feel
from Chef Javauneeka.
520
00:21:35,667 --> 00:21:38,166
[Alex] She's got
a red wine reduction.
She's got some cherries.
521
00:21:38,166 --> 00:21:41,166
-[Marcus] Huh.
-She's roasted the parsnips.
They look delicious.
522
00:21:41,166 --> 00:21:43,800
-She's taking
Parmesan cheese...
-[Eric] Mmm-hmm.
523
00:21:43,800 --> 00:21:45,667
-...and the cheese
from the pizza...
-[Eric] Mmm-hmm.
524
00:21:45,667 --> 00:21:49,100
-...and doing a crust to put
on the roasted parsnips.
-[Marcus] Okay.
525
00:21:49,100 --> 00:21:51,900
-The parsnip
is really tricky, right?
-[Eric] Yes.
526
00:21:51,900 --> 00:21:54,266
[Alex] They taste
like sweet potato.
They taste like hazelnuts.
527
00:21:54,266 --> 00:21:55,567
They taste like the earth.
528
00:21:55,567 --> 00:21:57,900
A parsnip is
so underrated, Ted,
529
00:21:57,900 --> 00:21:59,767
-and I'm sick of it.
It's a legend.
-[Marcus] Yes. [chuckles]
530
00:21:59,767 --> 00:22:01,967
And also parsnip
does not forgive.
531
00:22:01,967 --> 00:22:04,100
-Who also does not forgive?
-Neither does a legend.
I don't.
532
00:22:04,100 --> 00:22:06,166
[laughs] That's why
it's in the basket.
533
00:22:06,166 --> 00:22:07,567
[exclaims]
534
00:22:07,567 --> 00:22:10,600
-I am a parsnip, Ted.
-[Ted] That's what it is.
535
00:22:12,567 --> 00:22:14,900
-Nine minutes
on the clock, chefs.
-Heard that.
536
00:22:15,467 --> 00:22:17,000
How are you guys looking?
537
00:22:17,000 --> 00:22:19,000
-It's gonna be weird.
Good weird.
-[Annisha] This is weird.
538
00:22:19,000 --> 00:22:21,767
Good weird or bad weird,
we don't know yet.
539
00:22:21,767 --> 00:22:26,200
[Hosea] I can do
a really smooth, buttery
puree with the parsnips.
540
00:22:26,200 --> 00:22:29,166
I'm here to take chances,
so I just I chuck
the whole pizza
541
00:22:29,166 --> 00:22:31,367
into that pot of cream
with the parsnips.
542
00:22:31,367 --> 00:22:33,667
Headfirst into the deep end
of the pool with this one.
543
00:22:33,667 --> 00:22:36,433
He has put parsnips
and cream in a pan
544
00:22:37,266 --> 00:22:39,166
with an entire slice of pizza.
545
00:22:39,166 --> 00:22:41,767
-Oh! Wow.
-Ooh, that's not
how you cook in France.
546
00:22:41,767 --> 00:22:43,266
-[chuckles]
-[Alex] No.
547
00:22:43,266 --> 00:22:45,400
I worry about the crust
of that pizza
548
00:22:45,400 --> 00:22:49,166
not breaking down and changing
the texture of Hosea's puree.
549
00:22:49,166 --> 00:22:50,500
Making it grainy.
550
00:22:51,300 --> 00:22:54,266
It tastes better than
I expected it to taste.
551
00:22:54,266 --> 00:22:56,166
Good weird. Good weird.
552
00:22:56,166 --> 00:22:59,100
[Annisha] When I see
the pizza, I'm gonna
take off the cheese
553
00:22:59,100 --> 00:23:02,700
and then blend it with
the maraschino cherries to
make like the crema with it.
554
00:23:04,967 --> 00:23:06,667
I am feeling the pressure
this round,
555
00:23:06,667 --> 00:23:10,533
especially looking over
and Annisha has this
beautiful sope.
556
00:23:12,166 --> 00:23:13,567
[Alex] I'm seeing
a little inexperience
557
00:23:13,567 --> 00:23:16,033
-with the Javauneeka
with the deckle.
-[Eric] Yeah.
558
00:23:16,467 --> 00:23:19,066
Behind. Behind.
559
00:23:19,066 --> 00:23:20,734
One minute left, chefs.
560
00:23:24,800 --> 00:23:25,867
Oh!
561
00:23:25,867 --> 00:23:27,000
Oh, no. What happened?
562
00:23:27,000 --> 00:23:28,667
Yo, that slipped out
of my hand.
563
00:23:28,667 --> 00:23:31,000
Looks like he's all right.
I though he might have
lost his parsnips.
564
00:23:31,667 --> 00:23:32,900
[Hosea] All right.
565
00:23:32,900 --> 00:23:34,767
[Marcus] You got to get
all four ingredients
on the plate.
566
00:23:34,767 --> 00:23:36,367
-[Eric] Let's go, Chefs.
-[Marcus] Come on, guys.
567
00:23:37,800 --> 00:23:40,867
[Hosea] As I'm slicing
into the beef, it looks
properly cooked.
568
00:23:40,867 --> 00:23:44,233
I would've liked to have had
a few more minutes to rest it,
but so be it.
569
00:23:47,300 --> 00:23:49,767
[Ted] Get it on the plate,
chefs.
570
00:23:49,767 --> 00:23:52,600
-[Eric] Come on, chefs,
ten seconds.
-[Ted] Ten, nine,
571
00:23:52,600 --> 00:23:54,767
-eight, seven...
-[Eric] Let's go, chefs.
Come on.
572
00:23:54,767 --> 00:23:57,800
-...six, five, four...
-[Marcus] On the plate.
573
00:23:57,800 --> 00:24:02,200
...three, two, one. Time's up.
574
00:24:02,200 --> 00:24:03,433
[Marcus] Good job, guys.
575
00:24:04,200 --> 00:24:05,500
[Annisha] Good job, chefs.
576
00:24:06,600 --> 00:24:08,400
Your sope looks so good.
577
00:24:08,400 --> 00:24:10,467
[Annisha chuckles] Thank you.
578
00:24:10,467 --> 00:24:13,066
I seared my beef.
I was really worried
about overcooking it.
579
00:24:13,066 --> 00:24:16,000
When I finally checked it,
it was a little under,
so I put it back in the oven.
580
00:24:16,000 --> 00:24:19,467
That caused me, um,
to run out of time.
581
00:24:19,467 --> 00:24:21,467
Um, I got everything
on the plate. It's just messy.
582
00:24:21,467 --> 00:24:23,133
So we'll see what happens.
583
00:24:28,667 --> 00:24:31,667
[Alex] I think of myself
as a Chopped puppet master.
584
00:24:31,667 --> 00:24:34,867
What makes a Chopped legend
is somebody who's fearless,
585
00:24:34,867 --> 00:24:38,467
tenacious, irreverent
and has a great technique.
586
00:24:38,467 --> 00:24:39,767
Chefs for the entree round,
587
00:24:39,767 --> 00:24:42,867
you were given
a slice of pizza, parsnips,
588
00:24:42,867 --> 00:24:45,967
trimmed deckle meat and
Italian maraschino cherries.
589
00:24:45,967 --> 00:24:47,100
Chef Javauneeka.
590
00:24:47,100 --> 00:24:49,867
So I've made a deckle with
cherries and chipotle adobo,
591
00:24:49,867 --> 00:24:53,400
a brown butter parsnip hash
with some of the cheese
from the pizza
592
00:24:53,400 --> 00:24:56,600
and then a red wine reduction
with the cherries as well.
593
00:24:59,166 --> 00:25:02,467
-I love the parsnips
because it's so glossy.
-It's really pretty.
594
00:25:02,467 --> 00:25:03,967
-[Alex] I love the cooking...
-[Javauneeka] Thank you.
595
00:25:03,967 --> 00:25:05,600
...and that's
crucially important.
596
00:25:05,600 --> 00:25:07,266
[Marcus] It's joyous
to watch you cook.
597
00:25:07,266 --> 00:25:11,867
Who knew that a day old pizza
is exactly what these
parsnip needed.
598
00:25:11,867 --> 00:25:15,767
The shine on the sauce,
it looks back to you
like a mirror.
599
00:25:15,767 --> 00:25:19,667
With today's challenge,
just... icon, legend.
600
00:25:19,667 --> 00:25:22,200
How many times have you cooked
with this cut before?
601
00:25:22,200 --> 00:25:24,266
Not very often.
It's usually on open fire,
602
00:25:24,266 --> 00:25:26,767
-so I've never really done it
on a stovetop before.
-Yeah.
603
00:25:26,767 --> 00:25:31,467
'Cause the way you sliced it,
it just wasn't the best
version of your cooking.
604
00:25:31,467 --> 00:25:34,967
What this, uh, dish really,
really lacks, unfortunately,
605
00:25:34,967 --> 00:25:37,200
is just the development
of that deckle meat.
606
00:25:38,000 --> 00:25:39,967
But I think the combination
of the slice of pizza
607
00:25:39,967 --> 00:25:41,867
and roasted parsnips
are probably my favorite.
608
00:25:41,867 --> 00:25:43,433
So I just want to commend you
right there.
609
00:25:44,066 --> 00:25:45,300
Thank you, Chef Javauneeka.
610
00:25:45,300 --> 00:25:46,867
Next up, Chef Annisha.
611
00:25:46,867 --> 00:25:48,500
So this is a beef sope.
612
00:25:48,967 --> 00:25:51,667
And then on top
I have a crema
613
00:25:51,667 --> 00:25:54,367
that I made with the cheese
of the pizza.
614
00:25:54,367 --> 00:25:55,900
And then I made a slaw.
615
00:25:59,166 --> 00:26:01,066
Um, I'm going to eat
this whole thing.
616
00:26:01,066 --> 00:26:02,767
-Okay. You can.
-This is so good.
617
00:26:02,767 --> 00:26:04,100
-I'm gonna eat all of it.
-[Annisha] Okay.
618
00:26:04,100 --> 00:26:06,000
-I blacked out.
-Perfect.
619
00:26:06,000 --> 00:26:08,367
You've got my vote
on this dish,
620
00:26:08,367 --> 00:26:11,700
but your beef
is hammered, girl.
621
00:26:12,900 --> 00:26:14,200
But I don't care.
622
00:26:15,000 --> 00:26:17,900
I get some tart tomato notes
from the pizza
623
00:26:17,900 --> 00:26:20,634
and I get some fruity
gum notes from the cherries.
624
00:26:21,166 --> 00:26:22,700
You are really skilled.
625
00:26:23,367 --> 00:26:27,900
The julienne with the parsnip
is brilliant.
626
00:26:27,900 --> 00:26:30,600
And the crispiness
of the salad is brilliant.
627
00:26:30,600 --> 00:26:32,700
If you imagine yourself
being in the final,
628
00:26:32,700 --> 00:26:34,133
you're not winning
with this dish,
629
00:26:34,967 --> 00:26:36,967
'cause of the way
you treated the beef.
630
00:26:36,967 --> 00:26:39,834
This is about legend,
and it's not delicious enough.
631
00:26:41,367 --> 00:26:43,700
My issue with this, Chef,
is the, uh, deckle beef.
632
00:26:43,700 --> 00:26:46,100
-I think you overcooked it.
-[Annisha] Okay.
633
00:26:46,100 --> 00:26:49,367
[Eric] But aside from that,
I think this is just a
delicious dish.
634
00:26:49,367 --> 00:26:50,900
Thank you, Chef.
Appreciate it.
635
00:26:51,567 --> 00:26:52,567
Thank you, Chef Annisha.
636
00:26:52,567 --> 00:26:54,100
Finally, Chef Hosea.
637
00:26:54,100 --> 00:26:56,900
So my dish is a grilled
deckle of beef.
638
00:26:56,900 --> 00:27:03,133
There's a cherry
ginger garlic glaze,
a pizza parsnip puree.
639
00:27:03,967 --> 00:27:05,467
You're telling us
you have pureed
640
00:27:05,467 --> 00:27:08,667
a piece of New York City pizza
into a parsnip puree?
641
00:27:08,667 --> 00:27:09,500
Who doesn't like pizza?
642
00:27:09,500 --> 00:27:11,567
You don't blend
God's creatures, okay.
643
00:27:11,567 --> 00:27:12,900
I'm not even mad.
644
00:27:13,667 --> 00:27:15,700
All of France is on the phone.
645
00:27:15,700 --> 00:27:18,367
France and... France
and New York City, right?
646
00:27:18,367 --> 00:27:21,834
When I think about
new American food,
this is what it is.
647
00:27:22,800 --> 00:27:23,667
And I love the puree.
648
00:27:23,667 --> 00:27:25,567
Parsnip and pizza,
they're both in Ps,
649
00:27:25,567 --> 00:27:27,967
-so they've probably
always been together, right?
-That's right.
650
00:27:27,967 --> 00:27:29,867
-Very well done. Great dish.
-Thank you, Chef. Thank you.
651
00:27:29,867 --> 00:27:31,700
Yeah, you're breaking
the rules, but that's the fun
652
00:27:31,700 --> 00:27:33,667
that, uh, Chef Marcus
was alluding to.
653
00:27:33,667 --> 00:27:37,100
Like, it's... it's playful.
It's unapologetic.
654
00:27:37,100 --> 00:27:40,166
I think you treated
all the basket ingredients
really well.
655
00:27:40,166 --> 00:27:41,500
The steak,
I have no complaints there.
656
00:27:41,500 --> 00:27:44,567
It's just the mushrooms,
which... this is not the best
pantry pull.
657
00:27:44,567 --> 00:27:46,266
Got it. Thank you.
658
00:27:46,266 --> 00:27:48,300
[Alex] This is
so well-constructed.
659
00:27:48,300 --> 00:27:51,000
And that kind of
curated experience,
660
00:27:51,000 --> 00:27:53,600
to me, that's one thing about
being a legend, honestly.
661
00:27:56,367 --> 00:27:58,967
Oh, my God, what about the
judges said about my dish?
662
00:27:58,967 --> 00:28:00,767
They like the way
that I use ingredients.
663
00:28:00,767 --> 00:28:04,000
But the meat was overcooked.
664
00:28:04,667 --> 00:28:08,300
So it's a very gray area
right now.
665
00:28:08,300 --> 00:28:11,200
[Javauneeka] It's going to
come down to me or Annisha
on the chopping block,
666
00:28:11,200 --> 00:28:12,667
and if I'd developed
the meat flavors
667
00:28:12,667 --> 00:28:14,767
and maybe cut them
a little bit, uh, thinner,
668
00:28:14,767 --> 00:28:17,000
it would have been
a better dish.
669
00:28:25,700 --> 00:28:29,200
So whose dish
is on the chopping block?
670
00:28:39,266 --> 00:28:42,100
Chef Javauneeka,
you've been chopped. Judges.
671
00:28:42,100 --> 00:28:45,266
You cooked
far beyond your years.
672
00:28:45,266 --> 00:28:49,667
But that's still leaves you
with a deficit of experience.
673
00:28:49,667 --> 00:28:53,166
It showed
in the cook of your meat
that it was uneven,
674
00:28:53,166 --> 00:28:55,233
and so we had to chop you.
675
00:28:55,767 --> 00:28:57,266
[softly] Okay. Thank you.
676
00:28:57,266 --> 00:28:59,767
Most disappointing is
just knowing I won't get that
677
00:28:59,767 --> 00:29:02,100
opportunity to have Alex
as my sous chef.
678
00:29:02,100 --> 00:29:04,667
This is just the beginning
for me, and I'm just gonna
keep going.
679
00:29:04,667 --> 00:29:06,333
One day I will be a legend.
680
00:29:09,467 --> 00:29:11,500
[Hosea] It's a really
important moment for me.
681
00:29:11,500 --> 00:29:13,166
I want to redeem myself
on dessert.
682
00:29:13,166 --> 00:29:15,000
I want to be
the Chopped legend,
683
00:29:15,000 --> 00:29:17,166
but more than anything,
I need this win
684
00:29:17,166 --> 00:29:19,734
so I can raise a lot of money
for my daughter, Sophie.
685
00:29:22,100 --> 00:29:24,467
[Annisha] To be a legend,
I have to beat out the best.
686
00:29:24,467 --> 00:29:29,133
Going to the finale and Alex
becoming my sous chef
is such a dream.
687
00:29:30,767 --> 00:29:32,333
You've been
neck and neck all day,
688
00:29:32,333 --> 00:29:35,934
and it really does come down
to these two plates of food.
Use your time wisely.
689
00:29:36,467 --> 00:29:37,867
Cook your heart out.
690
00:29:37,867 --> 00:29:38,934
Leave it on the floor.
691
00:29:38,934 --> 00:29:41,233
Excellent. Dessert ingredients
are in front of you.
692
00:29:46,567 --> 00:29:48,333
Please open
your round three basket.
693
00:29:50,900 --> 00:29:53,100
-Okay.
-Okay.
694
00:29:54,367 --> 00:29:56,000
And I don't know what this is.
695
00:29:56,000 --> 00:29:59,367
[Ted] And Alex has chosen
for you a gooey butter cake.
696
00:29:59,367 --> 00:30:03,367
I'm a native New Yorker,
but I was actually born at
Barnes Hospital in St Louis.
697
00:30:03,367 --> 00:30:05,000
So that
cake's very sentimental.
698
00:30:05,000 --> 00:30:06,467
It smells really good.
699
00:30:06,467 --> 00:30:08,867
-[Ted] Black mission figs.
-I like figs.
700
00:30:08,867 --> 00:30:11,634
Love them.
That is good news.
701
00:30:12,767 --> 00:30:14,166
[Ted] Macadamia nuts.
702
00:30:14,166 --> 00:30:17,533
Overly rich,
the fancy pants nut
of the century.
703
00:30:18,000 --> 00:30:19,900
Gruyere cheese... or no.
704
00:30:19,900 --> 00:30:22,634
-[Ted] Gruyere
cheese caramels.
-Huh.
705
00:30:23,667 --> 00:30:25,600
Gonna have to figure
some things out here.
706
00:30:25,767 --> 00:30:27,467
Me too.
707
00:30:27,467 --> 00:30:29,500
Half an hour
restored to the clock.
708
00:30:30,667 --> 00:30:32,600
-Time starts now.
-[Eric] Come on, chefs.
Let's go.
709
00:30:37,567 --> 00:30:40,200
[Ted] We're in
a preliminary battle
that will lead to a finale
710
00:30:40,200 --> 00:30:42,567
where a lot of money
is going to one person...
711
00:30:42,567 --> 00:30:43,967
-That's right.
-...and that person's charity.
712
00:30:43,967 --> 00:30:46,266
You have to make
the right decision.
713
00:30:46,266 --> 00:30:49,867
How does it feel
to have two great chefs
going all out cooking for you?
714
00:30:49,867 --> 00:30:51,567
-[exclaims]
-Yeah, exactly.
715
00:30:51,567 --> 00:30:52,266
[Ted chuckles] Yeah.
716
00:30:52,266 --> 00:30:54,266
-[Hosea] Hey, Annisha.
-Yes?
717
00:30:54,266 --> 00:30:56,967
I think I'm going to be
the legend in this one.
I'm so sorry about that.
718
00:30:56,967 --> 00:30:59,767
[Annisha] I would
love to say that you're right,
but you're not.
719
00:30:59,767 --> 00:31:03,667
You know, this basket
is one of my favorite flavors
kind of on repeat.
720
00:31:03,667 --> 00:31:09,700
Nutty, caramel-ey,
creamy rich, with a fruit
just to throw you off.
721
00:31:09,700 --> 00:31:12,400
[Hosea] Last time I competed,
I got a little too ambitious
722
00:31:12,400 --> 00:31:15,066
and I wasn't able
to complete everything.
723
00:31:15,066 --> 00:31:17,734
So this would be
a form of redemption for me.
724
00:31:18,467 --> 00:31:20,100
-Chef Hosea.
-[Hosea] Yes, sir?
725
00:31:20,100 --> 00:31:21,367
What are you up to?
What are you making?
726
00:31:21,367 --> 00:31:23,500
[Hosea] Uh, right now
I'm just doing like
a creme anglaise.
727
00:31:23,500 --> 00:31:27,467
I'm gonna put together
some sort of a trifle type of
728
00:31:27,467 --> 00:31:29,600
-stacked desert.
-[Eric] Okay. All right.
729
00:31:30,767 --> 00:31:33,266
[Hosea] I am making
a gooey butter cake trifle
730
00:31:33,266 --> 00:31:37,533
topped with bruleed figs
and candied macadamia nuts.
731
00:31:38,767 --> 00:31:41,367
-That cake is good.
-[Alex] Cake is good.
732
00:31:41,367 --> 00:31:42,767
Hey, Alex, you can eat that.
733
00:31:42,767 --> 00:31:44,700
That's a champion stand.
734
00:31:44,700 --> 00:31:46,667
Gooey butter cake,
it's kind of like a hybrid
735
00:31:46,667 --> 00:31:50,266
-between like a a nut bar
and a cake and a pie.
-Yeah.
736
00:31:50,266 --> 00:31:51,700
Annisha, what are you up to?
737
00:31:51,700 --> 00:31:54,400
Uh, I'm doing an ice cream
with the cake.
738
00:31:54,400 --> 00:31:56,000
[Ted] She is going to make
an ice cream with the cake.
739
00:31:56,000 --> 00:31:58,767
I think it's such
a layup move.
It's already buttery.
740
00:31:58,767 --> 00:32:01,300
It's already, like, sweetened.
It's gonna be good.
741
00:32:03,166 --> 00:32:05,333
Less than 20 minutes
on that clock, Chefs.
742
00:32:08,000 --> 00:32:10,500
[Annisha] I'm deciding
to grill the figs,
743
00:32:10,500 --> 00:32:13,033
which is gonna, like,
caramelize the figs.
744
00:32:14,667 --> 00:32:18,066
[Alex] What Annisha has done
is chiffonade all that mint...
745
00:32:18,066 --> 00:32:20,166
-[Eric] That looks so good.
-...the dice of the apple.
746
00:32:20,166 --> 00:32:22,000
It's almost giving the fig
all sorts of things
747
00:32:22,000 --> 00:32:23,767
-it doesn't know it needed.
-[Eric] Yeah.
748
00:32:23,767 --> 00:32:24,800
[Alex] The caramel, though.
749
00:32:24,800 --> 00:32:26,900
-Have you tried
these things yet?
-[Annisha] No.
750
00:32:26,900 --> 00:32:28,567
[Alex] Those caramels
are trickier than you think.
751
00:32:28,567 --> 00:32:30,800
They are actually
made with Gruyere.
752
00:32:30,800 --> 00:32:33,266
They're nutty, they're sweet,
but they've also got,
753
00:32:33,266 --> 00:32:36,900
-you know, like a little
barnyard funk in them.
-[Marcus] Yeah. Yeah.
754
00:32:36,900 --> 00:32:40,867
I'm trying to melt this down
and turn it into more of
a sauce, like a drizzle.
755
00:32:40,867 --> 00:32:43,333
Chefs, already less than
15 minutes left.
756
00:32:45,767 --> 00:32:47,800
[Hosea] I have a lot of sweet
ingredients to work with,
757
00:32:47,800 --> 00:32:49,667
so I make a
very light whipped cream
758
00:32:49,667 --> 00:32:51,000
and then add
the mascarpone cheese
759
00:32:51,000 --> 00:32:54,000
to have a lightly sweetened
mascarpone whip.
760
00:32:57,266 --> 00:33:01,400
I love crumbles, and I'm like,
in my head I'm thinking, like,
Sunday situation.
761
00:33:02,266 --> 00:33:05,266
Annisha is sauteing panko
and butter and macadamia
762
00:33:05,266 --> 00:33:07,500
to make some kind of
toasted nutty crumble.
763
00:33:07,867 --> 00:33:08,834
This is Chopped.
764
00:33:08,834 --> 00:33:11,800
It's gonna most likely
come down to dessert.
765
00:33:12,667 --> 00:33:14,767
Less than ten minutes, chefs.
766
00:33:14,767 --> 00:33:17,667
[Hosea] I'm gonna try to do
a little caramel work
with these guys.
767
00:33:17,667 --> 00:33:19,800
I want to show
a little technique.
768
00:33:19,800 --> 00:33:22,100
And so I dip
the macadamia nuts
769
00:33:22,100 --> 00:33:23,667
and you swirl it around
in the sugar,
770
00:33:23,667 --> 00:33:27,200
and then as you lift up,
it creates this long line
of sugar.
771
00:33:27,200 --> 00:33:29,467
Def Leppard.
Pour some sugar on me.
772
00:33:29,467 --> 00:33:31,667
-That's what is happening
right now.
-[Eric] Yeah, that's true.
773
00:33:31,667 --> 00:33:33,300
-[Alex] Oh, you're hilarious.
-Behind.
774
00:33:33,300 --> 00:33:36,600
I check on my ice-cream and
it doesn't have the texture
that I want.
775
00:33:37,867 --> 00:33:41,066
Ice-cream is the biggest risk
on this kitchen so far.
776
00:33:41,066 --> 00:33:43,467
There's no way
that my dessert is gonna win.
777
00:33:43,467 --> 00:33:44,467
Come on, baby.
778
00:33:44,467 --> 00:33:46,867
I have to hit a home run,
like, definitely,
779
00:33:46,867 --> 00:33:49,133
to be able to
call myself a legend.
780
00:33:56,166 --> 00:33:58,166
-[Ted] Five minutes
on the clock, chefs.
-[Hosea] Heard.
781
00:33:58,166 --> 00:33:59,233
Let's go.
782
00:33:59,767 --> 00:34:01,367
[Annisha] The pressure
is so high
783
00:34:01,367 --> 00:34:03,500
but all aside,
cook for yourself.
784
00:34:03,500 --> 00:34:05,500
So that's what
I'm trying to do right now.
785
00:34:06,800 --> 00:34:09,367
Ooh la la la la.
786
00:34:09,367 --> 00:34:12,266
-la. Sure is.
-[Ted] Sexy looking ice-cream.
787
00:34:12,266 --> 00:34:15,767
My ice-cream tastes so good.
And it's like exactly
what I wanted.
788
00:34:15,767 --> 00:34:18,767
The one thing Annisha does,
she's constantly working
on it.
789
00:34:18,767 --> 00:34:20,400
-She doesn't stop.
-[Eric] I love that.
790
00:34:21,767 --> 00:34:23,300
[exclaims] Son of a bitch.
791
00:34:23,300 --> 00:34:25,367
-Oh. Oh, no.
-Oh, no.
792
00:34:25,367 --> 00:34:27,000
-[Ted] Oh, no what?
-[Annisha] You okay, Chef?
793
00:34:27,000 --> 00:34:28,967
[Hosea] I just lost
one of my garnishes.
794
00:34:28,967 --> 00:34:30,867
I just lost the tournament.
I'll be okay.
795
00:34:30,867 --> 00:34:33,266
Remember that
Hosea was the only one
who ever got chopped...
796
00:34:33,266 --> 00:34:34,667
-[Eric] Mmm-hmm.
-...before.
797
00:34:34,667 --> 00:34:36,367
And it was
in the dessert round.
798
00:34:36,367 --> 00:34:38,900
This is a repeat. This is
a Shakespearean moment.
799
00:34:40,100 --> 00:34:41,367
[Hosea] To top off the trifle,
800
00:34:41,367 --> 00:34:44,500
I am trying to add
some bruleed figs.
801
00:34:45,300 --> 00:34:46,800
[Ted] Two minute warning,
chefs.
802
00:34:49,767 --> 00:34:52,000
Well, we've got plating.
That's one good sign.
803
00:34:52,000 --> 00:34:54,900
Look at Annisha.
She's tasting and
tasting and tasting.
804
00:34:55,367 --> 00:34:58,100
-[roars]
-[Alex purrs]
805
00:34:58,100 --> 00:35:01,133
-Yes.
-[Ted] It's getting serious.
It's getting real.
806
00:35:02,166 --> 00:35:03,200
[Alex] Let's go!
807
00:35:03,200 --> 00:35:05,667
Get it done, chefs.
You got this.
808
00:35:05,667 --> 00:35:07,200
Bring it home
for Guarnaschelli.
809
00:35:07,200 --> 00:35:08,400
Let's go!
810
00:35:08,400 --> 00:35:11,100
[Ted] We're down to the final
seconds to the final round.
811
00:35:11,100 --> 00:35:16,000
Ten, nine, eight,
seven, six...
812
00:35:16,000 --> 00:35:18,967
-[judges] Five, four, three...
-...five, four, three...
813
00:35:18,967 --> 00:35:20,867
-[Ted and judges] Two, one.
-[Alex] Okay. All right.
814
00:35:20,867 --> 00:35:23,166
-[Ted] Time's up, guys.
-That was super funny.
815
00:35:23,166 --> 00:35:24,500
[Marcus] Great work.
816
00:35:24,500 --> 00:35:26,767
-I made a dessert. [chuckles]
-[Annisha] Yes.
817
00:35:26,767 --> 00:35:29,700
I mean, that looks like
an awesome dessert.
818
00:35:29,700 --> 00:35:32,000
[Hosea] I'm going out
swinging, but I'm really happy
with what I made.
819
00:35:32,000 --> 00:35:33,900
I'm trying to make
my daughter proud.
820
00:35:33,900 --> 00:35:35,100
I bet she would try
this dessert.
821
00:35:39,000 --> 00:35:40,867
[Annisha] I feel
really anxious.
I feel really stressed,
822
00:35:40,867 --> 00:35:42,600
because I never lost
in this kitchen.
823
00:35:43,266 --> 00:35:44,967
[Ted] Chef Annisha,
Chef Hosea,
824
00:35:44,967 --> 00:35:48,567
in the dessert basket
curated for you by
Alex Guarnaschelli,
825
00:35:48,567 --> 00:35:50,400
you got gooey butter cake,
826
00:35:50,867 --> 00:35:52,667
black mission figs,
827
00:35:52,667 --> 00:35:56,133
macadamia nuts,
and Gruyere cheese caramels.
828
00:35:56,967 --> 00:35:58,100
Chef Annisha.
829
00:35:58,100 --> 00:36:01,266
I did a butter cake ice-cream
830
00:36:01,266 --> 00:36:03,567
grilled fig with a apple.
831
00:36:03,567 --> 00:36:09,000
And then I did a crumble
with the macadamia nuts
and a caramel sauce.
832
00:36:09,000 --> 00:36:12,967
[Eric] Chef Annisha,
I love the ooey gooey
butter cake ice-cream.
833
00:36:12,967 --> 00:36:16,066
It tastes exactly
the way the cake does,
834
00:36:16,066 --> 00:36:18,567
but then,
like in a really creamy,
velvety ice-cream form,
835
00:36:18,567 --> 00:36:20,166
and I think that's fun.
836
00:36:20,166 --> 00:36:22,166
-[Marcus] The ice-cream
is amazing.
-Thank you. Appreciate it.
837
00:36:22,166 --> 00:36:25,266
When you cooked the...
the figs,
838
00:36:25,266 --> 00:36:28,100
I don't think the heat
on the grill was where
you wanted it to be,
839
00:36:28,100 --> 00:36:31,000
-because the texture
is not there.
-Okay.
840
00:36:31,000 --> 00:36:35,367
Texture of the fig seeds,
and the sourness of that
raw apple,
841
00:36:35,367 --> 00:36:37,967
is really my favorite part.
842
00:36:37,967 --> 00:36:40,233
-But I got to dive in.
-[Marcus] Yeah.
843
00:36:40,900 --> 00:36:42,467
You're cooking with a legend,
844
00:36:42,467 --> 00:36:45,266
so you really work
on those details.
845
00:36:45,266 --> 00:36:46,700
Finally, Chef Hosea.
846
00:36:46,700 --> 00:36:53,200
I have a trifle of figs,
mascarpone, macadamia nut,
and gooey butter cake
847
00:36:53,200 --> 00:36:56,567
and then some
candied macadamia nut on top.
848
00:36:56,567 --> 00:36:59,033
[Eric] That candied
macadamia nut was
a lovely touch.
849
00:37:00,467 --> 00:37:02,967
I think this dish is decadent.
850
00:37:02,967 --> 00:37:07,100
I get the notes of the fig.
Definitely get the ooey gooey
butter cake.
851
00:37:07,100 --> 00:37:11,767
The comet spear of the, uh,
the macadamia nut with
the, uh, the sugar at work,
852
00:37:11,767 --> 00:37:13,567
it's pretty cool,
and I'm impressed by it.
853
00:37:13,567 --> 00:37:16,300
For me, though,
it's too heavy.
854
00:37:16,300 --> 00:37:19,000
[Marcus] I loved
the fig compote on the bottom.
855
00:37:19,000 --> 00:37:22,166
That's really addictive.
You want to go back to it.
856
00:37:22,166 --> 00:37:24,367
And it's a really
delicious dessert.
857
00:37:24,367 --> 00:37:25,567
Thank you very much.
858
00:37:25,567 --> 00:37:27,767
Everything is so
wildly delicious in here.
859
00:37:27,767 --> 00:37:30,000
-I'm so impressed by that.
-Thank you.
860
00:37:30,000 --> 00:37:32,767
But I don't like how you
built the building.
861
00:37:32,767 --> 00:37:35,800
Everything has to be scoopable
and edible.
862
00:37:36,467 --> 00:37:38,100
A very large fig like this,
863
00:37:38,100 --> 00:37:41,867
if I put that on my spoon,
I can't dig down,
this fig prevents me,
864
00:37:41,867 --> 00:37:44,100
and it's...
it's a stupid little thing.
865
00:37:44,100 --> 00:37:45,767
But I said it came down
to dessert,
866
00:37:45,767 --> 00:37:48,867
and I kind of think
your desserts are
exactly neck and neck.
867
00:37:48,867 --> 00:37:51,100
I'd be honored to have
either of you be
868
00:37:51,100 --> 00:37:53,934
-the person that
I cook for and with.
-Thank you, chefs.
869
00:37:55,467 --> 00:37:56,700
I'm exhausted.
870
00:37:56,700 --> 00:37:58,800
So, Alex, where do we start?
871
00:37:58,800 --> 00:38:00,266
[Alex] The old first course.
872
00:38:00,266 --> 00:38:04,266
Hosea came out
of the gates charging.
873
00:38:04,266 --> 00:38:07,867
That sliced hiramasa
gently seared,
874
00:38:07,867 --> 00:38:09,767
- albeit under seasoned.
- [Marcus] Mmm-hmm.
875
00:38:09,767 --> 00:38:13,000
The only thing was,
I need a little bit of heat
in the seasoning.
876
00:38:13,000 --> 00:38:14,967
But other than that,
it was next to flawless,
877
00:38:14,967 --> 00:38:16,367
-flawless dish.
-Yeah. Yeah.
878
00:38:16,367 --> 00:38:20,066
[Alex] Annisha's first dish,
the pate vinaigrette
that she made
879
00:38:20,066 --> 00:38:23,800
was delicious and
that asparagus didn't belong.
880
00:38:23,800 --> 00:38:26,100
It was definitely suffering
from the plating,
881
00:38:26,100 --> 00:38:27,567
but it was also
very unassuming.
882
00:38:27,567 --> 00:38:30,066
We run into a similar issue
with the entree basket.
883
00:38:30,066 --> 00:38:34,100
Annisha diced it small
and overcooked it.
884
00:38:34,100 --> 00:38:36,967
[Marcus] But here was a round
where Annisha really showed
885
00:38:36,967 --> 00:38:39,467
-what an
incredible chef she is.
- [Eric] For sure.
886
00:38:39,467 --> 00:38:40,967
[Marcus] Two weeks from now,
we're gonna remember it.
887
00:38:40,967 --> 00:38:42,133
[Eric] With Chef Hosea's,
888
00:38:42,133 --> 00:38:44,567
it was almost like
a masterclass of, like,
how to cook,
889
00:38:44,567 --> 00:38:46,667
how to rest.
But then, even within that,
890
00:38:46,667 --> 00:38:49,367
there was some flaws,
like seasoning wasn't
really there.
891
00:38:49,367 --> 00:38:50,800
[Marcus] I just wonder
for Chef Hosea,
892
00:38:50,800 --> 00:38:54,400
can he ever walk down
a New York City street again
893
00:38:54,400 --> 00:38:56,400
or is he gonna get
some old pizza thrown at him?
894
00:38:56,400 --> 00:38:58,133
-I'm gonna find him
and throw a piece.
-Yeah.
895
00:38:58,800 --> 00:39:00,066
Don't worry.
896
00:39:00,066 --> 00:39:01,867
Does it come down to
a parsnip?
897
00:39:01,867 --> 00:39:03,133
-I think it just might.
-Yeah. Yeah.
898
00:39:07,467 --> 00:39:10,367
[Annisha] I think
I'm gonna be Alex's
Chopped legend.
899
00:39:10,367 --> 00:39:13,467
Every single thing that I did,
it was thoughtful.
900
00:39:13,467 --> 00:39:16,867
I never wanted to win this bad
in the Chopped kitchen.
901
00:39:16,867 --> 00:39:18,367
[Hosea] I want to say
I'm going to the finale.
902
00:39:18,367 --> 00:39:20,000
I really want to go
to the finale.
903
00:39:20,000 --> 00:39:23,867
It's just so not clear to me
who is the winner right now.
904
00:39:23,867 --> 00:39:27,500
[Alex] Everything is
on the line for both me
and the champs.
905
00:39:27,500 --> 00:39:31,066
I'm choosing the very best
to represent me.
906
00:39:31,066 --> 00:39:34,700
So whose dish
is on the chopping block?
907
00:39:44,467 --> 00:39:47,567
Chef Annisha,
you've been chopped. Judges.
908
00:39:47,567 --> 00:39:50,400
[Alex] Annisha, it felt like
your main course was
909
00:39:50,400 --> 00:39:52,900
-probably top 10, 20 dishes...
-Yeah.
910
00:39:52,900 --> 00:39:55,066
...we've eaten
on this show ever.
911
00:39:55,066 --> 00:39:59,100
But the meat,
that trimmed deckle
was really overcooked
912
00:39:59,100 --> 00:40:01,667
and for your dessert,
the figs,
913
00:40:01,667 --> 00:40:03,767
they didn't get that char
from the grill.
914
00:40:03,767 --> 00:40:06,400
And for those reasons,
we had to chop you.
915
00:40:07,567 --> 00:40:08,800
-[Annisha] Bye, Chef.
-Great job.
916
00:40:08,800 --> 00:40:10,567
-Win for your daughter.
-Great job. Thank you.
917
00:40:10,567 --> 00:40:11,700
-Please win.
-Thank you.
918
00:40:11,700 --> 00:40:13,066
-I'm gonna do it for her.
-[Annisha] You have to win.
919
00:40:13,066 --> 00:40:15,867
-Thank you.
-Yeah. Thank you.
Appreciate it.
920
00:40:15,867 --> 00:40:18,100
[Annisha] I was here,
like, this time because
of my ego,
921
00:40:18,100 --> 00:40:19,600
and he was here
because of his daughter.
922
00:40:19,600 --> 00:40:22,600
So that's kind of like the way
that it works when you cook
with your heart.
923
00:40:22,600 --> 00:40:25,567
I'm proud of myself
because I keep doing it
and I keep enjoying it
924
00:40:25,567 --> 00:40:27,900
and you can go home
and be like, "I did it."
925
00:40:30,266 --> 00:40:34,667
And that means,
Chef Hosea Rosenberg,
you are the Chopped champion.
926
00:40:34,667 --> 00:40:37,166
You are advancing
to our tournament's finale
927
00:40:37,166 --> 00:40:40,667
where you'll have judge
Alex Guarnaschelli
as your sous chef.
928
00:40:40,667 --> 00:40:41,867
[Alex] Whoo!
929
00:40:41,867 --> 00:40:44,133
This is someone
who cooked his heart out.
930
00:40:44,467 --> 00:40:45,600
And here we are.
931
00:40:45,600 --> 00:40:47,767
-I'm excited for you.
-I'm excited.
932
00:40:47,767 --> 00:40:52,266
I am so confident
that Alex and I can bring home
the championship.
933
00:40:52,266 --> 00:40:55,166
I look at her as the queen bee
of this whole place.
934
00:40:55,166 --> 00:40:57,000
[Alex] I just love this guy.
935
00:40:57,000 --> 00:41:00,066
I wanna win this for Hosea
more than myself.