1 00:00:01,467 --> 00:00:04,300 [Scott] This competition is gonna be legendary. 2 00:00:04,967 --> 00:00:07,000 [Ted] Four iconic Chopped judges 3 00:00:07,000 --> 00:00:10,367 have, each, handpicked four all-star champions, 4 00:00:10,367 --> 00:00:12,367 in a battle of the best. 5 00:00:12,367 --> 00:00:16,900 [Maneet] I am staking my reputation on these incredible chefs. 6 00:00:16,900 --> 00:00:18,567 [Chris] To become a legendary chef here. 7 00:00:18,567 --> 00:00:20,667 you have to be so bold and so driven. 8 00:00:20,667 --> 00:00:22,567 Pressure makes diamonds, 9 00:00:22,567 --> 00:00:26,533 and in the Chopped kitchen, pressure makes legends. 10 00:00:27,200 --> 00:00:29,000 ♪♪ And the legend goes on ♪ 11 00:00:29,867 --> 00:00:32,066 [Scott] You gotta pursue greatness non-stop. 12 00:00:32,066 --> 00:00:34,867 [woman] They have to push the boundaries. They have to be ambitious. 13 00:00:34,867 --> 00:00:38,166 -Ooh. -[Alex] Irreverent, unflappable. 14 00:00:38,166 --> 00:00:39,767 -Unbasket-able. -See this? 15 00:00:39,767 --> 00:00:42,567 [Ted] The champs who win the preliminary rounds, 16 00:00:42,567 --> 00:00:46,100 will return to cook in the tournament's finale 17 00:00:46,100 --> 00:00:49,767 with the judges as their sous-chefs. 18 00:00:49,767 --> 00:00:51,567 I can't wait to boss him around. 19 00:00:51,567 --> 00:00:52,800 It's kind of naughty. 20 00:00:52,800 --> 00:00:55,467 [woman] They need to come in guns blazing. 21 00:00:55,467 --> 00:00:56,467 Make me proud! 22 00:00:56,467 --> 00:00:58,467 Now that's some boom, boom right there, girl. 23 00:00:58,467 --> 00:01:01,100 That's the legendary move, like, that's it. 24 00:01:01,100 --> 00:01:03,800 [man] Everyone is a champion. But there is only one legend. 25 00:01:04,667 --> 00:01:06,367 Good enough isn't good enough. 26 00:01:06,367 --> 00:01:10,066 Many champions will fall, but one legend will rise. 27 00:01:10,066 --> 00:01:11,433 ♪♪ And the legend goes on ♪ 28 00:01:18,100 --> 00:01:20,400 [Alex] I've seen hundreds of chefs come and go, 29 00:01:20,400 --> 00:01:23,767 and only a few left a lasting impression. 30 00:01:23,767 --> 00:01:25,767 These four champs certainly won me over, 31 00:01:25,767 --> 00:01:28,367 and I'm thrilled they accepted my invitation 32 00:01:28,367 --> 00:01:32,767 to compete in the Chopped Legends Tournament. 33 00:01:32,767 --> 00:01:35,166 First, here's Chef Hosea Rosenberg, 34 00:01:35,166 --> 00:01:37,400 from our All-American Showdown. 35 00:01:37,400 --> 00:01:39,066 [Hosea] I won Best of The West. 36 00:01:39,066 --> 00:01:40,166 Thank you so much. 37 00:01:40,166 --> 00:01:42,467 I made it to the dessert round of the grand finale. 38 00:01:42,467 --> 00:01:45,200 You are the only one of this pack 39 00:01:45,200 --> 00:01:47,300 that has been chopped before. 40 00:01:47,300 --> 00:01:49,600 But I think that works to your advantage. 41 00:01:49,600 --> 00:01:51,266 -To know the high and the low-- -Mmm-hmm. 42 00:01:51,266 --> 00:01:52,667 ...that's an equalizer. 43 00:01:52,667 --> 00:01:55,700 His lethal, very thoughtful approach to cooking 44 00:01:55,700 --> 00:01:58,000 really impressed me. 45 00:01:58,000 --> 00:02:00,166 [Hosea] For me, it's really analyzing things, 46 00:02:00,166 --> 00:02:02,200 and if I can make the smartest decisions, 47 00:02:02,200 --> 00:02:04,000 then I'll take home the title. 48 00:02:04,000 --> 00:02:07,200 [Alex] Next, I've selected Chef Annisha Garcia. 49 00:02:07,200 --> 00:02:11,166 She is the Grand Champion of our Playing with Fire Tournament. 50 00:02:11,166 --> 00:02:13,367 She's never been chopped, 51 00:02:13,367 --> 00:02:15,967 and I don't think she wants to start here. 52 00:02:15,967 --> 00:02:17,867 She's an undefeated powerhouse. 53 00:02:17,867 --> 00:02:19,367 I feel like everybody's 54 00:02:19,367 --> 00:02:20,767 -got their eye on you a little bit. -[chuckles] 55 00:02:20,767 --> 00:02:22,100 Behind, behind, behind, behind, behind. 56 00:02:22,100 --> 00:02:25,467 I have taken down champions, I have taken down grand champions. 57 00:02:25,467 --> 00:02:28,200 This time, I will be a legend. 58 00:02:29,667 --> 00:02:32,100 [Alex] And next is Chef Javauneeka Jacobs, 59 00:02:32,100 --> 00:02:35,567 the Grand Champion of our Julia Child Tournament. 60 00:02:35,567 --> 00:02:38,100 She has a keen understanding of flavor 61 00:02:38,100 --> 00:02:39,867 that's well beyond her years. 62 00:02:39,867 --> 00:02:42,000 You made a Mexican dish 63 00:02:42,000 --> 00:02:45,000 in a Julia Child Tournament about French cooking. 64 00:02:45,000 --> 00:02:46,767 If Julia had been there, 65 00:02:46,767 --> 00:02:49,467 all she would have been missing was a little glass of mezcal. 66 00:02:49,467 --> 00:02:53,400 She has a dynamic palate and a hunger for excellence. 67 00:02:53,400 --> 00:02:55,767 [Javauneeka] The level of competition this time around 68 00:02:55,767 --> 00:02:57,000 is very high. 69 00:02:57,000 --> 00:02:59,900 There's no room at all for any mistakes. 70 00:03:01,567 --> 00:03:04,000 [Alex] And then, there's Chef Antonello Zito. 71 00:03:04,000 --> 00:03:06,166 Ciao! [chuckling] I knew it. 72 00:03:06,166 --> 00:03:10,300 You know, I want the Grand Champion of our Battle Italiano 73 00:03:10,300 --> 00:03:11,400 back at that stove. 74 00:03:11,900 --> 00:03:13,900 [Antonello] I won the battle, 75 00:03:13,900 --> 00:03:17,100 and then, I won the Grand Tournament. 76 00:03:17,100 --> 00:03:19,367 He blow in here like an Italian superstar. 77 00:03:19,367 --> 00:03:20,567 I was born legend. 78 00:03:20,567 --> 00:03:21,867 No, I'm joking. 79 00:03:21,867 --> 00:03:24,000 I mean, dressed like this, really? 80 00:03:24,000 --> 00:03:27,400 [Alex] You have panache. You have so much respect 81 00:03:27,400 --> 00:03:29,567 of honoring generations of tradition, 82 00:03:29,567 --> 00:03:31,266 where you come, your heritage. 83 00:03:31,266 --> 00:03:32,734 That's why I picked you. 84 00:03:32,734 --> 00:03:35,800 [Antonello] Being a legend of the best cooking show of the all time... 85 00:03:35,800 --> 00:03:38,400 Come on. I mean, it would be a dream for me. 86 00:03:39,000 --> 00:03:40,467 [Alex] Okay. That's my four. 87 00:03:40,467 --> 00:03:42,867 I wouldn't bet against any of them. 88 00:03:42,867 --> 00:03:43,900 Let's see who takes it. 89 00:03:45,800 --> 00:03:47,767 -Hey, Ted. -[Ted] Hello, chefs. How are you all? 90 00:03:47,767 --> 00:03:48,967 [man] How are you guys? 91 00:03:48,967 --> 00:03:50,967 [Ted] What a group of barracudas you have selected, Alex. 92 00:03:50,967 --> 00:03:52,467 -Oh, yeah. -[Ted] Really talented people. 93 00:03:52,467 --> 00:03:55,166 And all of those characters came vividly back to me. 94 00:03:55,166 --> 00:03:56,433 Yeah, and good people. 95 00:03:56,900 --> 00:03:58,867 Hello, returning champions. 96 00:03:58,867 --> 00:04:00,900 -Hello, Ted. -Hi, Ted. 97 00:04:00,900 --> 00:04:02,767 You are back in the Chopped kitchen 98 00:04:02,767 --> 00:04:05,367 because judge Alex Guarnaschelli believes 99 00:04:05,367 --> 00:04:08,467 you are some of the greatest Chopped competitors ever. 100 00:04:08,467 --> 00:04:10,367 -Wow. -That's so cool. 101 00:04:10,367 --> 00:04:12,100 That's a lot of pressure. 102 00:04:12,100 --> 00:04:16,066 The last chef standing here will advance to our tournament's finale, 103 00:04:16,066 --> 00:04:18,867 and get Alex as a sous chef. 104 00:04:18,867 --> 00:04:21,767 -Whoa! -[all exclaiming] 105 00:04:21,767 --> 00:04:23,300 Is she gonna dance with me? 106 00:04:24,266 --> 00:04:27,200 I want pure ego on the plate 107 00:04:27,200 --> 00:04:29,100 and a little vinegar. 108 00:04:29,100 --> 00:04:30,700 -[Hosea chuckles] -[laughing] 109 00:04:30,700 --> 00:04:35,367 The finale winner will score $25,000 for a special cause, 110 00:04:35,367 --> 00:04:38,000 and $25,000 to keep. 111 00:04:38,000 --> 00:04:41,800 Also, the rarefied title of Chopped Legend. 112 00:04:41,800 --> 00:04:43,300 -Are you ready to do this? -Yeah. 113 00:04:43,300 --> 00:04:44,900 I'm ready to dance. 114 00:04:47,166 --> 00:04:48,700 -Good luck, everyone. -Good luck. 115 00:04:48,700 --> 00:04:51,000 -Good luck to you. -Good luck, legends to be. 116 00:04:51,000 --> 00:04:52,300 [Ted] Please open your baskets. 117 00:04:54,166 --> 00:04:56,400 -Oh, my! Okay. -Oh-oh. 118 00:04:56,400 --> 00:04:58,767 -That's a whole fish. -A whole fish. 119 00:04:58,767 --> 00:05:01,767 [Ted] Alex has curated a basket of hiramasa. 120 00:05:01,767 --> 00:05:03,000 Fish. 121 00:05:03,000 --> 00:05:05,266 -Look at this. -That fish is whole. It has to be butchered. 122 00:05:05,266 --> 00:05:06,500 I know what this is. 123 00:05:06,500 --> 00:05:07,867 -[Ted] Jumbo Asparagus. -Asparagus. 124 00:05:07,867 --> 00:05:09,800 Asparagus is aggressive. 125 00:05:11,300 --> 00:05:12,467 [Ted] Paris-Brest. 126 00:05:12,467 --> 00:05:15,233 [Hosea] Now, we've got a twist. This is a dessert. 127 00:05:16,900 --> 00:05:19,233 -[Ted] And pork pate. -Okay. 128 00:05:19,667 --> 00:05:21,567 [Antonello] Pork pate. Mmm. 129 00:05:21,567 --> 00:05:23,533 It's an interesting basket. 130 00:05:24,166 --> 00:05:26,166 Can we ask ten more minutes, please? 131 00:05:26,166 --> 00:05:28,000 There's no negotiations here, my friend. 132 00:05:28,000 --> 00:05:30,166 Sorry, I'm just speaking for them. 133 00:05:30,166 --> 00:05:32,033 [Ted] Twenty minutes, and time starts now. 134 00:05:37,700 --> 00:05:39,567 Judges, whatever happens in this tournament, 135 00:05:39,567 --> 00:05:40,600 blame Alex. 136 00:05:40,600 --> 00:05:41,600 -I love it. -Yes. Yes. 137 00:05:41,600 --> 00:05:43,467 -What else to do? -When in doubt, blame Alex. 138 00:05:43,467 --> 00:05:44,900 You couldn't think about a harder basket? 139 00:05:44,900 --> 00:05:47,667 I just feel it's so nice to challenge the next generation 140 00:05:47,667 --> 00:05:49,066 and see what they do. 141 00:05:49,066 --> 00:05:52,300 - There is a lot of cleaning and butchering that-- -[man] Yeah. 142 00:05:52,300 --> 00:05:55,266 - Totally. -[Alex] The asparagus, the fish, that pate. 143 00:05:55,266 --> 00:05:57,667 And then, you have this really ready-made pastry. 144 00:05:57,667 --> 00:05:58,800 -[Marcus] Yeah. -That's what I kind of love. 145 00:05:58,800 --> 00:06:01,800 -Like, all the way from raw, pure, whole. -[man] Yeah. 146 00:06:01,800 --> 00:06:03,367 -To ready-made. Right. -To completely over baked. 147 00:06:03,367 --> 00:06:04,700 -I love it. -[man chuckles] 148 00:06:05,100 --> 00:06:05,834 How you doing, chef? 149 00:06:05,834 --> 00:06:07,900 I'm doing okay. How you doing? 150 00:06:07,900 --> 00:06:09,066 I'm... I'm doing. 151 00:06:09,066 --> 00:06:12,100 The first round is like riding a bike 152 00:06:12,100 --> 00:06:13,500 in the middle of San Francisco, 153 00:06:13,967 --> 00:06:15,166 being drunk. 154 00:06:15,166 --> 00:06:18,867 You can either make it all the way down and be a legend, 155 00:06:18,867 --> 00:06:20,600 or you can be like, "Oh, I crashed." 156 00:06:22,000 --> 00:06:23,400 I'm like, "I'm doing ceviche." 157 00:06:24,567 --> 00:06:27,166 I'm making ceviche de carreta. 158 00:06:27,166 --> 00:06:28,367 This is basically a ceviche 159 00:06:28,367 --> 00:06:30,900 you will get in the street in Mexico. 160 00:06:30,900 --> 00:06:33,367 [Alex] So, this is like an amberjack yellowtail. 161 00:06:33,367 --> 00:06:35,600 It's not oily, it's pretty light, but it's sticky. 162 00:06:35,600 --> 00:06:37,467 It's got, like, a substantial texture. 163 00:06:37,467 --> 00:06:38,700 [Marcus] With such a beautiful fish, 164 00:06:38,700 --> 00:06:41,066 -don't chop it up like it's some, like... No -[man] Right. 165 00:06:41,066 --> 00:06:42,066 [Marcus] I wanna taste it. 166 00:06:42,066 --> 00:06:43,200 -[man] I wanna taste it. -It's a beautiful fish. 167 00:06:43,200 --> 00:06:44,367 -[man] Mmm-hmm. -I agree. 168 00:06:44,967 --> 00:06:47,000 [Hosea] I wanna just serve the belly, 169 00:06:47,000 --> 00:06:49,233 which is the fattiest, unctuous part of the fish. 170 00:06:49,767 --> 00:06:53,100 I'm making seared hiramasa belly 171 00:06:53,100 --> 00:06:55,300 with shaved asparagus salad. 172 00:06:55,300 --> 00:06:58,367 Everything's mostly gonna be raw. 173 00:06:58,367 --> 00:07:02,367 I want the hiramasa to be rare, but kissed on the heat. 174 00:07:02,367 --> 00:07:03,333 To be a legend, 175 00:07:03,333 --> 00:07:05,266 you have to compete at the highest level. 176 00:07:05,266 --> 00:07:07,467 I am trying to show Alex technique, 177 00:07:07,467 --> 00:07:09,600 to really let them know that I've arrived. 178 00:07:10,667 --> 00:07:12,100 [Javauneeka] I'm definitely feeling the pressure. 179 00:07:12,100 --> 00:07:13,767 I'm gonna make it taste very good. 180 00:07:13,767 --> 00:07:15,500 [man] Chef Javauneeka has probably the most 181 00:07:15,500 --> 00:07:18,266 stoic demeanor I've seen of all four chefs, right now. 182 00:07:18,266 --> 00:07:19,800 Not a lot of wasted movements. 183 00:07:20,867 --> 00:07:23,367 [Javauneeka] I'm making hiramasa ceviche. 184 00:07:23,367 --> 00:07:27,567 I add lime juice, and shallots, and tomatoes. 185 00:07:27,567 --> 00:07:30,700 I'm using the pork pate to give it a richer flavor. 186 00:07:30,700 --> 00:07:32,900 Usually, you could add a little bit of sugar, 187 00:07:32,900 --> 00:07:33,800 but I'm just gonna use the mousse 188 00:07:33,800 --> 00:07:36,900 from the Paris-Brest to sweeten it up. 189 00:07:37,667 --> 00:07:40,100 The Paris-Brest cake choux pastry 190 00:07:40,100 --> 00:07:41,600 - or cream puff dome-- -[Marcus] Mmm-hmm. 191 00:07:41,600 --> 00:07:45,266 [Alex] Hazelnut cream with toasted almonds on top. 192 00:07:45,266 --> 00:07:47,700 [Marcus] With the pate, you can actually saute that off. 193 00:07:47,700 --> 00:07:49,367 -Almost treat it like a chorizo. -[man] Sure. 194 00:07:49,367 --> 00:07:51,300 And then, add in the asparagus there. 195 00:07:51,300 --> 00:07:53,367 I know that my traditional cuisine 196 00:07:53,367 --> 00:07:56,767 is, uh, absolutely outstanding. 197 00:07:56,767 --> 00:08:00,367 For my appetizer, I'm making a spring scaloppine 198 00:08:00,367 --> 00:08:03,567 with flour, olive oil, and white wine, 199 00:08:03,567 --> 00:08:05,734 and a nice asparagus pesto. 200 00:08:07,367 --> 00:08:08,867 I need some kind of fat, 201 00:08:08,867 --> 00:08:10,667 so I'm gonna saute the asparagus 202 00:08:10,667 --> 00:08:14,100 with this pork pate, and then, I'm gonna use the almonds 203 00:08:14,100 --> 00:08:17,100 to make my sweetness in the pesto. 204 00:08:17,100 --> 00:08:19,467 Me and Alex, we all kind of share a love 205 00:08:19,467 --> 00:08:22,400 for Italian traditional cuisine. 206 00:08:22,400 --> 00:08:26,400 Me and they, we are gonna cook to win the title of Legend. 207 00:08:28,000 --> 00:08:30,500 -Nine minutes on the clock, chefs. -[Hosea] Heard that. 208 00:08:32,166 --> 00:08:33,433 To go with the fish, 209 00:08:33,433 --> 00:08:37,133 I'm making a light, bright, shaved, raw asparagus salad. 210 00:08:37,867 --> 00:08:40,266 [Alex] I like Hosea's approach. 211 00:08:40,266 --> 00:08:43,500 I do 'cause he's shaved the asparagus the long way, raw. 212 00:08:43,500 --> 00:08:47,500 He's reconfigured in a way for it all to fit together. 213 00:08:47,500 --> 00:08:49,367 [Hosea] I wanna make an almond vinaigrette. 214 00:08:49,367 --> 00:08:51,600 It's like trout amandine. 215 00:08:51,600 --> 00:08:53,567 I realize it needs some sweetness, 216 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. 217 00:08:59,367 --> 00:09:01,567 [Javauneeka] With the asparagus, I'm chopping it up 218 00:09:01,567 --> 00:09:04,900 and I'm putting it in butter to really take out some of the bitterness, 219 00:09:04,900 --> 00:09:07,700 and to cut through the fattiness of the fish. 220 00:09:07,700 --> 00:09:10,266 Ceviche typically has, like, a tostada 221 00:09:10,266 --> 00:09:11,667 in order for you to dip it in. 222 00:09:11,667 --> 00:09:13,800 So, I grab corn tortillas. 223 00:09:13,800 --> 00:09:15,600 Hey, who got the tortillas? 224 00:09:15,600 --> 00:09:16,600 [Javauneeka] Oh, I have tortillas. 225 00:09:16,600 --> 00:09:17,600 Give me back the tortillas. 226 00:09:17,600 --> 00:09:19,400 -Can you share? -[Javauneeka] Yes. 227 00:09:19,400 --> 00:09:20,533 -[Annisha] Thank you. -[Javauneeka] Of course. 228 00:09:20,533 --> 00:09:23,400 She must be going on the same route that I'm going. 229 00:09:23,400 --> 00:09:25,266 So, I'm just gonna ride this bike now. 230 00:09:25,266 --> 00:09:28,300 Chef, I'm gonna have to take some of your cilantro, too. 231 00:09:29,500 --> 00:09:30,400 Thank you. 232 00:09:30,400 --> 00:09:32,433 We'll see which ceviche is a legend now. 233 00:09:38,400 --> 00:09:40,867 Javauneeka and I, we did basically the same dish. 234 00:09:40,867 --> 00:09:43,266 I know because she picked up the same ingredients as me. 235 00:09:43,266 --> 00:09:45,667 We're, like, defining who's gonna be a Chopped legend, 236 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.