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[Scott] This competition
is gonna be legendary.
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00:00:04,900 --> 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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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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[Maneet] This competition
is going to be legendary.
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What it takes to be a legend
in the Chopped kitchen
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is to make sure that
you understand your food,
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you understand the basket.
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You need to be
the best of the best.
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I have been judging on Chopped
for over a decade,
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and I am choosing
the creme de la creme.
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Everything is on the line
for these champs,
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but they have the skill,
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and they are tenacious enough
to become Chopped legends.
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[man] Boom, boom, baby.
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Legends are made
in the kitchen.
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[Maneet] First is
the Chopped Grand Champion,
Christopher Walker.
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He won me over
by his extreme skills
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00:01:59,266 --> 00:02:03,200
as the Comfort Food Feud
Grand Champion.
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[Christopher] Maneet
saw my passion, my hard work,
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and that was I no joke
when it came
to that final round.
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Twenty-five k. What?
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Your flavors are incredible,
but just don't over flavor it.
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It's all about balance.
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Black rice, great flavor,
good aroma.
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[Christopher] Winning Chopped
and being titled a legend,
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that's life-changing.
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All right, let's do this.
Come on.
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[Maneet] Next,
who can forget
Chef Jassi Bindra?
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We share
a culinary point of view
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and our commitment
to excellence.
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[Jassi] Me and Chef Maneet
love to take the traditional
Indian culture,
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00:02:42,867 --> 00:02:45,433
and present it in a modern,
Indian, eclectic way.
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It is a proud moment
to represent Chef Maneet.
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Let's add some spice
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to showcase and highlight
the Indian cuisine
all over the globe.
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I have tasted your food
and your flavor game
is very strong.
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And you listened
to all the feedback
that you got.
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-If you had just added
a little bit of acid to it--
-Yes.
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[Maneet] ...you could have
taken it to the next level.
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[Jassi] I don't stop winning,
and I will be
the Chopped legend.
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[Maneet] And then, there is
Chef Peter McQuaid.
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[knocks] I'm back.
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[Maneet] He is the winner
of the Spin It to Win it
competition.
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He is on my short list
for his raw talent
and instinct.
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[Peter] Getting a crash course
on the do's and dont's
in Chopped,
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really kind of
elevated my game.
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[Maneet] Peter, the reason
why I chose you was
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I was so impressed.
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[judges cheering, applauding]
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[Maneet] You've made
Chopped history
nine consecutive rounds.
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That is what makes for really
strong competition, chef.
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But one piece of advice.
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Edit, edit, edit.
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[Peter] I'm on
a winning streak here
in the Chopped kitchen,
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and I don't plan on
going home anytime soon.
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And finally,
Chef Britt Rescigno.
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She was a competitor
on Tournament of Champions,
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and I really admired
her risk-taking.
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00:04:05,767 --> 00:04:09,100
-Great risk-taking, um,
and great cooking.
-Thank you.
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00:04:10,800 --> 00:04:13,300
[Britt] It's been five years
since I've been
in the Chopped kitchen,
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and it's an honor to be
handpicked by Maneet.
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We've competed
against each other.
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I have seen you compete
in the Chopped kitchen.
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I am just so amazed
with your level of skill.
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[Britt] I came back
to prove that I'm the best.
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I am the legend.
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00:04:32,667 --> 00:04:34,867
-Hi.
-[Ted] Hello.
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-[judges exclaiming]
-[man] Looking good.
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00:04:36,367 --> 00:04:37,667
-[Maneet] Christopher.
-Good to see you.
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00:04:37,667 --> 00:04:41,567
His grasp on flavors
is incredible.
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00:04:41,567 --> 00:04:44,000
I actually know
Chef Chris's cooking
really well.
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00:04:44,000 --> 00:04:46,667
-We went to school together,
about ten years ago.
-No way!
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[Eric] Yeah, culinary school.
And, um, Chef Jassi,
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00:04:48,667 --> 00:04:51,467
I actually went
to his restaurant
in DC for my birthday,
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-and he came out and did
a whole presentation for me.
-[Amanda] Wow.
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Hello, champions.
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The phenomenally talented
Maneet Chauhan
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put together
this fierce matchup.
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And she is counting on you
to make her proud.
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Are you ready
to put it all on the line?
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Hundred percent.
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There is much at stake in this
extraordinary tournament.
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00:05:13,867 --> 00:05:18,000
You are competing
for the chance to have Maneet
as your sous-chef
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00:05:18,000 --> 00:05:20,567
in our tournament's
grand finale,
where you'll face
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three other champion /
mentor teams.
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The finale winner will score
the illustrious title
of Chopped Legend.
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-Yeah.
-Let's get to it.
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[Ted] All righty.
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Open up these baskets.
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Starting with gulab jamun.
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00:05:38,400 --> 00:05:41,066
Oh, no. These are sweet,
little balls of crazy.
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[Maneet] To find a dessert
in an appetizer basket
could trip any chef,
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so I really want to see
how they creatively use it.
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[Ted] Curry leaves.
Fuzzy squash.
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I don't know really
exactly what this is.
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[Maneet] The fuzzy squash,
if you've never
worked with it,
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you wouldn't know
what to do with it.
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-Rabbit sausage.
-[Ted] And rabbit
ginger sausage.
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-I don't know if we like that.
-This is gonna
be a crazy basket.
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Chefs, the reason I chose you
is because you get flavors,
you know techniques.
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But it's not only
your reputation,
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but my reputation,
which is also on the line.
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So, what I'm expecting
is exceptional dishes.
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00:06:18,300 --> 00:06:19,567
-Absolutely.
-Yes, Chef.
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00:06:19,567 --> 00:06:23,300
Okay, the appetizer round
is just 20 minutes.
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We're starting it now.
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-[Amanda] Whoo!
-[judges clamoring]
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-Go!
-[shouting indistinctly]
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Maneet, Amanda,
on the panel with you here,
a legendary guest,
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judge Eric Adjepong.
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00:06:38,900 --> 00:06:42,166
Eric, what do
you think it means
to be a Chopped legend?
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Skill, poise,
knowing your POV.
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[Maneet] They are so strong.
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00:06:46,033 --> 00:06:49,867
And to be one
of their sous-chefs
is going to be an honor.
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[Amanda]
I'm a little unfamiliar
with fuzzy squash.
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Can you eat this
like a zucchini?
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You can eat this
like a zucchini.
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It has a very high
water content to it.
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And I usually
make a quick saute
with Indian spices.
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00:07:00,867 --> 00:07:02,567
I mean, I have
designed this basket
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to see if these chefs
have that creativity
to think on their feet.
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[Britt] The challenge
with fuzzy squash
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00:07:12,100 --> 00:07:13,867
is that I've never
worked with it.
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00:07:13,867 --> 00:07:15,533
But I'm gonna
treat it like a zucchini.
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I am making
a fuzzy squash pancake
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with a rabbit ginger ragu.
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00:07:21,667 --> 00:07:23,967
Who doesn't wanna
be called a legend?
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00:07:23,967 --> 00:07:26,367
I mean, I might not be
a fine-dining chef...
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Rice flour.
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...but I will give you
more flavor than any
other chef that there is.
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Oh, yeah. There we go.
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00:07:34,000 --> 00:07:37,266
So, I won
the Comfort Food Feud
in 2020,
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and Maneet judged me
for all six rounds.
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So, she knows
my flavors very well.
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When I become a legend,
I'm gonna make me proud.
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00:07:45,000 --> 00:07:46,867
Christopher, do you
have a plan yet?
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[Christopher] I'm gonna
make a soup.
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-[judges exclaiming]
-Ooh. Interesting.
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[Maneet] Go big
or go home, right?
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Big risk.
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[Christopher] I'm gonna
make curry leaf squash soup
with sauteed rabbit sausage.
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00:07:58,166 --> 00:07:59,967
The rabbit sausage
is bizarre,
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00:07:59,967 --> 00:08:02,166
but I'mma get
a nice sear on it,
get some caramelization.
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00:08:02,166 --> 00:08:04,300
Really get that
rabbit flavor forward.
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00:08:04,300 --> 00:08:06,600
Fuzzy squash
doesn't have much flavor,
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so I'm grabbing
some miso paste,
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paprika, garlic,
onion, and coriander.
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Chef Peter was
such an amazing competitor
in Spin It to Win It.
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To make it through
all those rounds
was incredible.
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[Peter] That Chopped
Spin It to Win It
tournament was crazy.
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00:08:21,166 --> 00:08:22,800
I survived
nine rounds in a row.
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It took endurance
and a lot of flexibility.
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In this round, I'm making
rabbit sausage meatballs
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with sauteed fuzzy squash
in a curry leaf
and ginger broth.
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For my fuzzy squash,
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00:08:33,266 --> 00:08:36,266
I'm just gonna
simply saute that
in a little bit of olive oil.
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00:08:36,266 --> 00:08:39,200
I beat 16 chefs,
but I've never
beaten a Chopped champion.
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I'm coming in
with something to prove,
and I'm here to do it.
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-[Maneet] Jassi!
-[Jassi] Yes.
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00:08:46,266 --> 00:08:49,300
-What are you making?
-[Jassi] I'm going to toss
the, uh, sausages
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with the curry leaves
and onion from the southern
Kerala region,
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because the curry leaves
remind me of that.
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I am making
rabbit sausage pepper fry
with fuzzy squash murabba.
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Murabba is candied vegetable
with the sugar syrup,
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00:09:01,066 --> 00:09:04,667
and it is eaten
as an accompaniment
with the main dish.
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I feel pride that I am here
to represent Indian cuisine
with Chef Maneet.
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00:09:08,367 --> 00:09:10,400
And I really need
to make her feel proud
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00:09:10,400 --> 00:09:12,700
by becoming the first ever
Chopped legend.
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00:09:13,500 --> 00:09:15,100
Ten minutes, chefs.
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00:09:21,767 --> 00:09:24,367
The toughest ingredient
is going to be
the gulab jamun,
195
00:09:24,367 --> 00:09:27,200
an Indian doughnut
in a cardamom, rose,
196
00:09:27,200 --> 00:09:28,567
-saffron syrup--
-[Amanda] Yeah.
197
00:09:28,567 --> 00:09:29,900
-...it's so inherently sweet.
-[Eric] Very sweet.
198
00:09:29,900 --> 00:09:33,767
There has to be something
to balance it off,
either heat or acid.
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00:09:33,767 --> 00:09:35,700
That's the trick
of the basket.
200
00:09:35,700 --> 00:09:38,200
[Britt] I'm using
the gulab jamun
as my sweetener.
201
00:09:38,200 --> 00:09:41,166
I'm going to hit Maneet
in the face
with a ton of flavor.
202
00:09:41,166 --> 00:09:43,800
To be a Chopped legend,
you have to season.
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00:09:43,800 --> 00:09:45,200
Everything has to be bold.
204
00:09:45,200 --> 00:09:48,000
And this is a flavor bomb.
205
00:09:49,367 --> 00:09:51,166
Gorgeous.
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00:09:51,166 --> 00:09:54,467
[Christopher] Gulab jamun,
this overly sweet
little devil ball,
207
00:09:54,467 --> 00:09:56,200
it's gonna add some sweetness
to my soup,
208
00:09:56,200 --> 00:09:58,634
and balance the spiciness
and the acidity.
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00:10:00,600 --> 00:10:04,367
[Peter] Gulab jamun,
putting that into my meatballs
as the binding agent.
210
00:10:04,367 --> 00:10:06,867
[Amanda] Chef Peter,
he's making these meatballs
right now.
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00:10:06,867 --> 00:10:09,467
He does everything
as if he has hours to cook.
212
00:10:09,467 --> 00:10:11,600
[Eric] There's very, like,
no wasted movements.
213
00:10:11,600 --> 00:10:12,967
I think,
to be a Chopped legend,
214
00:10:12,967 --> 00:10:14,467
it ultimately
is knowing your style,
215
00:10:14,467 --> 00:10:17,266
and attacking the basket.
You can't play defensive.
216
00:10:17,266 --> 00:10:18,367
Chefs, less than five minutes.
217
00:10:20,367 --> 00:10:22,367
[Jassi] I can create chutney
with the gulab jamun
218
00:10:22,367 --> 00:10:24,500
because it can be
sweet and tangy.
219
00:10:24,500 --> 00:10:28,000
I'm using curry leaf
in my pepper fry.
That is the star ingredient.
220
00:10:28,000 --> 00:10:30,033
I start chopping onions.
221
00:10:34,266 --> 00:10:36,000
-Jassi just cut himself.
-[gasps]
222
00:10:36,600 --> 00:10:37,867
Yeah, I think. Yeah. Okay.
223
00:10:39,867 --> 00:10:43,166
[Amanda] We're assessing
what happened
with Chef Jassi's cut.
224
00:10:43,166 --> 00:10:45,500
He may have to remake
a few of his components.
225
00:10:46,567 --> 00:10:47,767
[Jassi] Time is running out.
226
00:10:47,767 --> 00:10:49,967
But I won't let this cut
stop me here.
227
00:10:49,967 --> 00:10:52,266
I need to represent
Chef Maneet.
228
00:10:52,266 --> 00:10:54,500
-You're gonna have to
put a glove on, okay?
-[Jassi] Yeah, yeah.
229
00:11:00,667 --> 00:11:02,567
[Jassi] I have to get
this cut bandaged.
230
00:11:02,567 --> 00:11:06,567
But this dish,
I will make sure
that I complete it on time.
231
00:11:06,567 --> 00:11:08,266
-Coming behind, please.
-[Eric] It looks
like Chef Jassi
232
00:11:08,266 --> 00:11:10,867
-doesn't have to remake
any of his components.
-[Amanda] Oh, good.
233
00:11:10,867 --> 00:11:14,467
-Put it down here.
-[Eric] It's really just about
getting right back into it.
234
00:11:14,467 --> 00:11:16,500
I need to pull up my socks
to finish this dish.
235
00:11:17,567 --> 00:11:19,767
Rabbit sausage.
It is infused with ginger.
236
00:11:19,767 --> 00:11:23,266
I'm tossing with the onions
and then adding red pepper
to the sausages,
237
00:11:23,266 --> 00:11:25,300
to bring some texture
and color.
238
00:11:28,200 --> 00:11:31,166
[Britt] So, my sausage ragu
is simmering away
239
00:11:31,166 --> 00:11:34,967
with tomato paste,
curry leaves,
and hot peppers,
240
00:11:34,967 --> 00:11:37,133
because I know
Maneet loves her spice.
241
00:11:39,367 --> 00:11:40,667
[Maneet] The rabbit
ginger sausage.
242
00:11:40,667 --> 00:11:42,567
The technique
that I am looking for
243
00:11:42,567 --> 00:11:45,400
is balancing of flavors,
244
00:11:45,400 --> 00:11:49,000
the sweet with the smoky
with different textures.
245
00:11:49,000 --> 00:11:52,133
I want to see
which of these chefs
can deliver that.
246
00:11:58,166 --> 00:11:59,667
[Christopher] I'm gonna
caramelize some of the rabbit
247
00:11:59,667 --> 00:12:02,000
by smashing it up a little bit
with a spatula,
248
00:12:02,000 --> 00:12:04,533
to make a nice little
crunchy component in the soup.
249
00:12:06,266 --> 00:12:07,634
Come on, chefs.
250
00:12:08,800 --> 00:12:10,767
I decide
to deep fry my curry leaves,
251
00:12:10,767 --> 00:12:12,500
to add a texture to the dish.
252
00:12:12,500 --> 00:12:13,634
[Eric] Thirty seconds, chefs.
253
00:12:15,467 --> 00:12:17,300
Finish strong, guys.
254
00:12:17,300 --> 00:12:19,900
All right, chefs,
your time is
slipping away here.
255
00:12:20,300 --> 00:12:23,600
Ten, nine, eight,
256
00:12:23,600 --> 00:12:26,667
seven, six, five,
257
00:12:26,667 --> 00:12:28,066
-four--
-[Amanda] Hurry up! Hurry up!
258
00:12:28,066 --> 00:12:29,800
-[Ted] ...three, two--
-Hustle, hustle, hustle!
259
00:12:29,800 --> 00:12:30,900
-[Eric] Come on.
-[Ted] One.
260
00:12:31,266 --> 00:12:32,700
-Time's up.
-Whoo!
261
00:12:32,700 --> 00:12:34,233
[judges applauding]
262
00:12:35,367 --> 00:12:37,266
-Nice. Nice job.
-[Christopher] Good work, man.
263
00:12:37,266 --> 00:12:40,200
[Jassi] The biggest challenge
of this round
was the gulab jamun.
264
00:12:40,200 --> 00:12:42,100
But it makes me push
a little more.
265
00:12:42,100 --> 00:12:44,266
Legend is a legend.
Getting that title
266
00:12:44,266 --> 00:12:47,367
actually brings
more feather to me
to fly high
267
00:12:47,367 --> 00:12:49,834
and prove my cuisine
to the world.
268
00:12:50,867 --> 00:12:53,800
[Maneet] As a mentor,
what I'm really trying to see
269
00:12:53,800 --> 00:12:56,266
is if these chefs have
270
00:12:56,266 --> 00:13:00,367
that wit and creativity
to think on their feet.
271
00:13:00,367 --> 00:13:04,300
That's what it takes to make
a good dish exceptional.
272
00:13:05,166 --> 00:13:07,567
Chefs, you have arrived
at the chopping block.
273
00:13:07,567 --> 00:13:09,900
With the aim of becoming
a Chopped legend,
274
00:13:09,900 --> 00:13:14,200
you've made appetizers
from gulab jamun,
curry leaves,
275
00:13:14,200 --> 00:13:17,667
fuzzy squash,
and rabbit ginger sausage.
276
00:13:17,667 --> 00:13:19,767
Chef Christopher,
please tell us what you made.
277
00:13:19,767 --> 00:13:21,266
You have a fuzzy squash soup.
278
00:13:21,266 --> 00:13:24,500
It has the curry leaves,
rabbit sausage,
and gulab jamun.
279
00:13:24,500 --> 00:13:28,000
Chef, how does it feel
to have been chosen
for this tournament by Maneet?
280
00:13:28,000 --> 00:13:29,133
It's just life-changing,
I mean.
281
00:13:29,133 --> 00:13:31,800
The last time
I was on Chopped,
we were up in Maine.
282
00:13:31,800 --> 00:13:35,066
-There was fires, there was
rain storms, thunder.
-You just kept going?
283
00:13:35,066 --> 00:13:38,066
My whole mentality was
it doesn't matter
what's going on around you.
284
00:13:38,066 --> 00:13:39,533
It's what you're producing
in front of you.
285
00:13:40,266 --> 00:13:41,300
[Maneet] Christopher...
286
00:13:42,066 --> 00:13:44,200
This is an exceptional soup.
287
00:13:44,200 --> 00:13:45,900
-Thank you, chef.
-[Maneet] It's velvety.
288
00:13:45,900 --> 00:13:48,467
And with soups,
you've got to let it simmer
289
00:13:48,467 --> 00:13:50,867
for hours and hours and hours
to get this flavor.
290
00:13:50,867 --> 00:13:52,600
This is where
I see the mastery
291
00:13:52,600 --> 00:13:54,266
in the way you use the spices.
292
00:13:54,266 --> 00:13:56,767
-Thank you, chef.
-[Amanda] I love
the rabbit sausage.
293
00:13:56,767 --> 00:14:00,166
I like the fuzzy squash.
I really enjoyed
the garnishes.
294
00:14:00,166 --> 00:14:02,100
I even want more of that.
295
00:14:02,100 --> 00:14:04,100
The gulab jamun
was hid a little bit,
296
00:14:04,100 --> 00:14:08,300
and I think there was
a way to accentuate
adding more cardamom in there.
297
00:14:08,300 --> 00:14:10,767
You're here competing
to be a legend.
298
00:14:10,767 --> 00:14:12,467
All the details
have to be looked at.
299
00:14:12,467 --> 00:14:14,266
-Yes, chef. Thank you.
-[Eric] I agree.
300
00:14:14,266 --> 00:14:16,300
But other than that,
the curry leaves in the broth,
301
00:14:16,300 --> 00:14:18,166
-it's delicious.
-Thank you, chef.
302
00:14:18,166 --> 00:14:19,700
If you're gonna keep
cooking like this, bro,
303
00:14:20,900 --> 00:14:22,200
this is gonna be
tough to beat.
304
00:14:23,166 --> 00:14:24,266
Next up, Chef Peter.
305
00:14:24,266 --> 00:14:26,266
I made you a rabbit
sausage meatball
306
00:14:26,266 --> 00:14:27,667
with sauteed fuzzy squash.
307
00:14:27,667 --> 00:14:30,867
And then, I made a broth
using some ginger
and the curry leaves.
308
00:14:30,867 --> 00:14:33,467
[Eric] I would have never
thought to add a gulab jamun
to this broth.
309
00:14:33,467 --> 00:14:36,166
It's not overly sweet,
and you use other aromatics
310
00:14:36,166 --> 00:14:37,400
like the shallots,
and the ginger,
311
00:14:37,400 --> 00:14:40,900
to kind of like, balance out
this beautiful
rabbit meatball.
312
00:14:40,900 --> 00:14:43,166
I really appreciate that
you take your flavors
313
00:14:43,166 --> 00:14:44,567
and the flavors
that this basket
314
00:14:44,567 --> 00:14:46,066
that Chef Maneeth's given you,
315
00:14:46,066 --> 00:14:47,667
and you blend it in
like the perfect mix.
316
00:14:47,667 --> 00:14:49,767
This is like a legendary dish
to me.
317
00:14:49,767 --> 00:14:51,400
[Amanda] Yeah.
The meatballs are...
318
00:14:51,400 --> 00:14:54,100
I love the texture of them.
They're fork tender.
319
00:14:54,100 --> 00:14:56,266
-Really lovely.
-Thank you very much.
320
00:14:56,266 --> 00:14:59,867
Peter, you are what
Chopped legends are made of.
321
00:14:59,867 --> 00:15:03,867
Spin It to Win It.
Nine rounds. Like, that...
That's crazy, right?
322
00:15:03,867 --> 00:15:06,500
And what you've created
over here is amazing.
323
00:15:06,500 --> 00:15:08,500
-Thank you.
-[Maneet] But...
324
00:15:08,500 --> 00:15:10,500
I think what would have
been better over here
325
00:15:10,500 --> 00:15:13,300
-is if you would have given us
small pieces--
-[Amanda clicks tongue] Mmm.
326
00:15:13,300 --> 00:15:14,467
-[Maneet] ...of meat balls.
-Mmm-hmm.
327
00:15:14,467 --> 00:15:17,667
So, that we can have the broth
and the meatball together.
328
00:15:17,667 --> 00:15:19,767
And that would have made
more sense as a dish,
329
00:15:19,767 --> 00:15:21,867
-to me.
-Absolutely.
330
00:15:21,867 --> 00:15:25,600
-Next up, Chef Jassi.
-I made, uh, rabbit
sausage pepper fry.
331
00:15:25,600 --> 00:15:27,467
It comes from
the southern part of India.
332
00:15:27,467 --> 00:15:30,767
I did the squash murabba
in the gulab jamun syrup,
333
00:15:30,767 --> 00:15:32,934
and I have
a gulab jamun chutney.
334
00:15:34,467 --> 00:15:38,100
[Eric] Chef Jassi,
this is definitely
a legendary presentation,
335
00:15:38,100 --> 00:15:41,166
and I love the use
of the curry leaves.
I thought it was delicious.
336
00:15:41,166 --> 00:15:43,667
Chef. I love that
you highlighted
the rabbit sausage,
337
00:15:43,667 --> 00:15:46,700
because it's intimidating
'cause it's rabbit, right?
338
00:15:46,700 --> 00:15:48,700
And I like that there's
some sweetness on that.
339
00:15:48,700 --> 00:15:50,800
I love the texture
of the fuzzy squash.
340
00:15:50,800 --> 00:15:52,600
And you were saying pepper,
341
00:15:52,600 --> 00:15:55,100
and I kept thinking
of sausage and peppers.
342
00:15:55,100 --> 00:15:56,867
[laughs] Jersey girl.
343
00:15:56,867 --> 00:15:59,467
-Can't take the Jersey
out of the girl.
-Uh-huh.
344
00:15:59,467 --> 00:16:01,066
Love the idea of this,
345
00:16:01,066 --> 00:16:06,066
but the fact that you
blended the gulab jamun
with the liquid,
346
00:16:06,066 --> 00:16:07,467
the texture has become gummy.
347
00:16:07,467 --> 00:16:10,266
Also, with the rabbit,
uh, sausage.
348
00:16:10,266 --> 00:16:12,266
If you had cut
a little bit thinner,
349
00:16:12,266 --> 00:16:14,700
the caramelization around it
would have been better,
350
00:16:14,700 --> 00:16:17,166
and it would have added
a little bit more flavor.
351
00:16:17,166 --> 00:16:20,700
-Thank you, chef.
-Thank you, Chef Jassi.
Finally, Chef Britt.
352
00:16:20,700 --> 00:16:23,166
I made a squash pancake.
353
00:16:23,166 --> 00:16:27,367
On top of that,
you have a rabbit sausage
and ginger ragu,
354
00:16:27,367 --> 00:16:30,600
Greek yogurt, and then,
an herb salad on top.
355
00:16:30,600 --> 00:16:34,367
Chef Britt, so excited
to have your food
in a Legends tournament.
356
00:16:34,367 --> 00:16:37,900
The pancake soaks up
all that beautiful ragu.
357
00:16:37,900 --> 00:16:41,300
It's beautifully seasoned
with the heat
that we were looking for.
358
00:16:42,066 --> 00:16:45,000
I like that
you used the fuzzy squash
359
00:16:45,000 --> 00:16:47,767
as the base in this pancake.
360
00:16:47,767 --> 00:16:49,467
It is comforting.
361
00:16:49,467 --> 00:16:51,367
Well, when I chose my legends,
362
00:16:51,367 --> 00:16:54,000
these were the flavors
that I was looking for.
363
00:16:54,100 --> 00:16:55,600
But...
364
00:16:55,600 --> 00:16:59,166
In all the batter,
you could have used a lot more
of the fuzzy squash.
365
00:16:59,166 --> 00:17:01,000
To be a Chopped legend,
366
00:17:01,000 --> 00:17:04,000
each and every
basket ingredient
needs to shine through.
367
00:17:04,000 --> 00:17:05,000
Yes, chef.
368
00:17:05,367 --> 00:17:06,533
Chef Britt, thank you.
369
00:17:08,100 --> 00:17:10,266
[Britt] I think Jassi could be
on the chopping block.
370
00:17:10,266 --> 00:17:11,767
But we're going
for this legends
371
00:17:11,767 --> 00:17:14,266
and we're all cooking
at the highest level,
372
00:17:14,266 --> 00:17:16,300
so you never know
what's gonna happen.
373
00:17:17,400 --> 00:17:21,066
I think my flavors
and my composition
is really unique.
374
00:17:21,066 --> 00:17:23,367
Champions are champions,
but legend is only one.
375
00:17:23,367 --> 00:17:25,600
So, I will prove
that I am a legend.
376
00:17:33,100 --> 00:17:36,000
So, whose dish is
on the chopping block?
377
00:17:45,867 --> 00:17:48,867
Chef Jassi,
you've been chopped. Judges?
378
00:17:48,867 --> 00:17:51,667
[Maneet] Chef Jassi,
I see that
you have the potential
379
00:17:51,667 --> 00:17:53,667
of being a Chopped legend.
380
00:17:53,667 --> 00:17:56,767
And I really admire
how passionate you are
381
00:17:56,767 --> 00:17:59,767
about spreading the beauty
of Indian cuisine.
382
00:17:59,767 --> 00:18:04,100
But the rabbit sausage,
that should have been cut
into smaller pieces
383
00:18:04,100 --> 00:18:07,000
so that there was
better caramelization.
384
00:18:07,000 --> 00:18:11,100
And the gulab jamun chutney,
it became very pasty.
385
00:18:11,100 --> 00:18:13,266
For these reasons,
we have to chop you.
386
00:18:13,266 --> 00:18:14,600
Thank you. Thank you so much.
387
00:18:15,467 --> 00:18:16,800
If I didn't have a cut,
388
00:18:16,800 --> 00:18:18,867
I would have more time
creating more flavors.
389
00:18:18,867 --> 00:18:20,634
But I wish all the best
to the other contestants.
390
00:18:30,300 --> 00:18:32,667
[Ted] Chef Britt, Chef Peter,
Chef Christopher,
391
00:18:32,667 --> 00:18:34,667
you've knocked out
another champ.
392
00:18:34,667 --> 00:18:36,033
Maneet, you think
they're ready?
393
00:18:36,033 --> 00:18:40,667
So ready. But chefs,
these baskets have
some beautiful ingredients.
394
00:18:40,667 --> 00:18:43,900
So, treat those ingredients
with respect,
395
00:18:43,900 --> 00:18:47,066
while showing us
your culinary point of view.
396
00:18:47,066 --> 00:18:48,433
[all contestants] Yes, chef.
397
00:18:48,433 --> 00:18:52,500
Maneet's mandatory ingredients
for your entree dishes
are in these.
398
00:18:56,200 --> 00:18:57,300
Please open your baskets.
399
00:18:58,700 --> 00:19:00,400
Ooh, wow.
400
00:19:00,400 --> 00:19:03,900
And your entree ingredients,
Nashville hot chicken paste.
401
00:19:03,900 --> 00:19:05,967
-Nashville, y'all.
-I see what you did.
402
00:19:05,967 --> 00:19:07,767
-[Ted] Buddha's hand.
-[Britt] Good old citrus.
403
00:19:07,767 --> 00:19:10,200
[Maneet] Buddha's hand,
it's a beautiful ingredient,
404
00:19:10,200 --> 00:19:14,200
but you can overpower it
if you do not know
how to treat it well.
405
00:19:14,200 --> 00:19:16,000
-[Ted] Lamb shanks.
-[Britt] Lamb shanks!
406
00:19:16,000 --> 00:19:17,567
Oh, no.
407
00:19:17,567 --> 00:19:19,166
Sweet, we get three hours?
408
00:19:19,166 --> 00:19:21,166
-Really, chef?
-You're welcome.
409
00:19:21,166 --> 00:19:22,467
[Ted] And paratha.
410
00:19:22,467 --> 00:19:26,400
-Thanks for
this awesome basket.
-Absolutely.
411
00:19:26,400 --> 00:19:28,500
You have a lot to accomplish
in half an hour.
412
00:19:30,600 --> 00:19:31,900
Clock starts now.
413
00:19:31,900 --> 00:19:33,367
-Come on , chefs, let's go!
-Yes!
414
00:19:33,367 --> 00:19:35,734
Make some legendary dishes!
415
00:19:37,100 --> 00:19:40,600
[Ted] Judges, this tournament
is all about finding
Chopped legends.
416
00:19:40,600 --> 00:19:42,300
What I like
about these three--
417
00:19:42,300 --> 00:19:43,700
-Come down, come down.
-[Ted] ...is that you see them
418
00:19:43,700 --> 00:19:45,867
spring immediately
into action.
419
00:19:45,867 --> 00:19:47,567
They know
what the emergency is,
420
00:19:47,567 --> 00:19:49,367
which is how to
make that lamb tender.
421
00:19:49,367 --> 00:19:50,800
-How you doing, brother?
-Doing good.
422
00:19:50,800 --> 00:19:52,300
Work with a little lamb.
Love lamb.
423
00:19:53,367 --> 00:19:56,066
[Maneet] For a chef to be
a Chopped legend,
424
00:19:56,066 --> 00:20:00,066
they need to have skills
like butchery, down,
425
00:20:00,066 --> 00:20:02,367
understand
what the protein is,
426
00:20:02,367 --> 00:20:05,100
and how to treat it
in 30 minutes.
427
00:20:05,100 --> 00:20:07,767
And that's the reason
why I gave the lamb shank.
428
00:20:07,767 --> 00:20:09,667
But the trick of the basket is
429
00:20:09,667 --> 00:20:12,000
-the Nashville
hot chicken paste.
-[chuckles]
430
00:20:12,000 --> 00:20:15,500
It's a flavor bomb
in a bottle.
431
00:20:15,500 --> 00:20:18,567
And when they say
hot chicken paste,
they are not kidding.
432
00:20:18,567 --> 00:20:21,200
But it's really,
really prominent
are they're gonna tame it,
433
00:20:21,200 --> 00:20:23,233
or maybe accentuate
that heat profile.
434
00:20:23,467 --> 00:20:24,734
We like that.
435
00:20:27,900 --> 00:20:30,166
[Peter] This lamb shank
is an absolute test.
436
00:20:30,166 --> 00:20:31,400
We're definitely gonna
have to get creative.
437
00:20:31,400 --> 00:20:34,867
-Okay, Peter,
do you have a plan yet?
-How are you doing?
438
00:20:34,867 --> 00:20:36,800
A little bit, yeah.
I'm doing a lamb stew.
439
00:20:37,500 --> 00:20:39,200
I'm making
a Moroccan lamb stew
440
00:20:39,200 --> 00:20:41,667
with pickled Buddha's hands
and crispy paratha.
441
00:20:41,667 --> 00:20:43,266
So, in my stew,
I add some tomato paste.
442
00:20:43,266 --> 00:20:46,100
I hit it with some
beef stock, paprika.
443
00:20:46,100 --> 00:20:47,700
And then I add
a couple of big spoonfuls
444
00:20:47,700 --> 00:20:50,000
of that Nashville
hot chicken paste.
445
00:20:50,000 --> 00:20:52,700
One of Chef Maneet's critiques
in the first round was that
446
00:20:52,700 --> 00:20:54,500
I could have
made the meatballs
a little smaller,
447
00:20:54,500 --> 00:20:56,066
so it might have
been better eating.
448
00:20:56,066 --> 00:20:58,433
So, I have to make sure
my stew is easy to eat.
449
00:21:01,467 --> 00:21:03,000
[Christopher] Lamb shanks
can be a challenge,
450
00:21:03,000 --> 00:21:06,300
if you're not removing
the connective tissue.
So I put it in a grinder.
451
00:21:06,300 --> 00:21:08,166
My brain is going,
"Pasta," because
452
00:21:08,166 --> 00:21:10,967
I wanna create
a Nashville hot lamb ragu.
453
00:21:10,967 --> 00:21:12,467
[Maneet] After
the first round,
454
00:21:12,467 --> 00:21:14,867
do you think that
you've got it in you
to take this?
455
00:21:14,867 --> 00:21:16,700
We're gonna be
working together soon.
You'll see.
456
00:21:16,700 --> 00:21:19,600
To my ragu, I mash in
some of the Nashville
hot chili paste.
457
00:21:19,600 --> 00:21:21,967
Cream. Miso for umami.
458
00:21:21,967 --> 00:21:24,400
Paprika, garlic
onion, coriander.
459
00:21:25,667 --> 00:21:26,834
You have bacon?
460
00:21:27,166 --> 00:21:28,467
Thanks, dude.
461
00:21:28,467 --> 00:21:30,000
Last name is Rescigno.
462
00:21:30,000 --> 00:21:32,066
I'm definitely Italian.
463
00:21:32,066 --> 00:21:34,367
This is gonna be
a very chef Britt dish.
464
00:21:34,367 --> 00:21:39,300
I am making a lamb meatball
with a beautiful lamb jus
and creamy polenta.
465
00:21:39,300 --> 00:21:41,567
So you think you have it
to be competing with me?
466
00:21:41,567 --> 00:21:44,567
My boldness, your boldness,
it's a dream team.
467
00:21:44,567 --> 00:21:47,700
For the meatball,
I add carrots and onion.
468
00:21:47,700 --> 00:21:50,500
And I'm gonna use the paratha
as the binding agent.
469
00:21:51,667 --> 00:21:54,066
Chefs, less than 20 minutes
on that clock.
470
00:21:54,066 --> 00:21:55,533
[Eric] Let's go, chefs.
471
00:21:58,100 --> 00:21:59,800
[Ted] Well, the Buddha's-hand
is a really cool ingredient.
472
00:21:59,800 --> 00:22:01,567
It's very lemony.
There's no juice.
473
00:22:01,567 --> 00:22:03,100
It's really just about
the zest.
474
00:22:03,100 --> 00:22:04,233
Peter was going to
pickle it...
475
00:22:04,233 --> 00:22:06,867
-Pickle it? Okay.
-...which I think
is a great idea.
476
00:22:06,867 --> 00:22:09,600
[Peter] This is 10th round
under my belt in the
Chopped kitchen,
477
00:22:09,600 --> 00:22:11,767
and if I get in the finale
with Maneet,
478
00:22:11,767 --> 00:22:13,367
ain't nobody stopping us.
479
00:22:13,367 --> 00:22:17,700
Pickled Buddha's-hand,
I throw that in champagne,
vinegar, sugar and saffron.
480
00:22:18,567 --> 00:22:21,000
Parathas are layered
Indian flatbread.
481
00:22:21,000 --> 00:22:23,100
[Amanda] It's so good
when it's freshly made
482
00:22:23,100 --> 00:22:26,400
-and it's fatty and flaky.
-[Maneet] Mmm.
483
00:22:26,400 --> 00:22:29,667
[Christopher] Paratha.
I can use this as a binder
to bring together my ragu.
484
00:22:29,667 --> 00:22:34,367
And I really want to add
some acidity, so I'm adding
the Buddha's-hand.
485
00:22:34,367 --> 00:22:37,266
Christopher is almost making
a kind of a lamb Bolognese.
486
00:22:37,266 --> 00:22:40,867
With the paratha,
he said he was planning
to thicken the sauce with it.
487
00:22:40,867 --> 00:22:44,400
-This is where you see
some really pro moves.
-[Amanda] Yeah.
488
00:22:45,867 --> 00:22:49,300
[Britt] I'm gonna finish
my meatball mixture with
Nashville hot chicken paste,
489
00:22:49,300 --> 00:22:52,367
which is gonna give me a depth
and a little spice.
490
00:22:52,367 --> 00:22:55,567
And the Buddha's-hand
has this light, lemony flavor.
491
00:22:55,567 --> 00:22:58,200
It's gonna add a little zing
to my meatball.
492
00:22:58,200 --> 00:23:01,400
[Maneet] Britt has all four
of the basket ingredients
in her meatballs.
493
00:23:01,400 --> 00:23:03,166
So if her meatballs
are not delicious...
494
00:23:03,166 --> 00:23:04,400
[Britt] Behind you,
behind you, behind you.
495
00:23:04,400 --> 00:23:07,100
...all four basket ingredients
have not worked.
496
00:23:07,100 --> 00:23:08,433
-Big risk.
-[Ted] Wow.
497
00:23:09,867 --> 00:23:11,333
Ten minutes remaining, chefs.
498
00:23:16,166 --> 00:23:18,100
[Peter] Parathas, they look
like giant tortillas.
499
00:23:18,100 --> 00:23:20,166
I'm gonna fry 'em,
and then I'm gonna spice it up
500
00:23:20,166 --> 00:23:22,100
with a little paprika
and some salt.
501
00:23:22,100 --> 00:23:24,300
Chef Rescigno was on
Tournament of Champions
502
00:23:24,300 --> 00:23:26,767
playing with really big dogs
in the culinary world.
503
00:23:26,767 --> 00:23:28,600
Chef Christopher
is a grand champion.
504
00:23:28,600 --> 00:23:31,000
That was an
outdoors tournament
with a lot of elements,
505
00:23:31,000 --> 00:23:32,900
so there's a lot of pressure
to really perform.
506
00:23:34,200 --> 00:23:36,600
-[Britt] Time, please.
-Chefs, less than
five minutes.
507
00:23:37,100 --> 00:23:38,300
Coming down, coming down.
508
00:23:39,767 --> 00:23:40,934
Oh, yeah.
509
00:23:40,934 --> 00:23:43,367
Peter may have made meatballs
in the first round...
510
00:23:43,367 --> 00:23:44,166
Oh, yeah, baby.
511
00:23:44,166 --> 00:23:46,567
...but I make
the best meatballs,
512
00:23:46,567 --> 00:23:48,500
and Maneet's gonna see that
real soon.
513
00:23:48,800 --> 00:23:50,000
[Amanda] Come on.
514
00:23:50,567 --> 00:23:51,867
[sighs] Stressing right now.
515
00:23:51,867 --> 00:23:53,100
One minute, chefs.
516
00:23:53,900 --> 00:23:55,300
[Peter] Behind you,
behind you.
517
00:23:55,300 --> 00:23:56,634
[Britt] Coming down the line.
518
00:23:58,367 --> 00:23:59,867
[Christopher] I'm gonna fry
some of the paratha
519
00:23:59,867 --> 00:24:03,000
because I really want to add
some texture to the dish.
520
00:24:03,867 --> 00:24:06,100
Chefs, the end of the round
is near.
521
00:24:06,100 --> 00:24:07,734
[Christopher] And then
I'm adding some
fresh tomatoes.
522
00:24:10,300 --> 00:24:14,066
Ten, nine, eight, seven...
523
00:24:14,066 --> 00:24:16,767
-[Eric] Well, get the food
on the plate, guys, come on.
-...six, five,
524
00:24:16,767 --> 00:24:22,300
four, three, two, one.
Time's up.
525
00:24:23,367 --> 00:24:25,066
-Whoa!
-[Eric] Good job, chefs.
526
00:24:25,066 --> 00:24:26,533
Holy smokes.
527
00:24:28,567 --> 00:24:31,667
Well, that round was intense
and that time went like that.
528
00:24:31,667 --> 00:24:33,600
But I feel great.
529
00:24:33,600 --> 00:24:35,100
I have a lot of complexity.
530
00:24:35,100 --> 00:24:37,767
Deep jus, I have citrus.
It's gorgeous.
531
00:24:37,767 --> 00:24:39,600
Of course,
this is a legendary dish.
532
00:24:41,367 --> 00:24:42,533
-[Peter] Delicious.
-[Britt chuckles]
533
00:24:42,533 --> 00:24:44,467
[Peter] Britt and Chris
are amazing, amazing chefs,
534
00:24:44,467 --> 00:24:46,266
so I think this is, you know,
one of the highest levels,
535
00:24:46,266 --> 00:24:47,567
you know,
Chopped has ever seen.
536
00:24:47,567 --> 00:24:49,367
But I made a stew
in 30 minutes.
537
00:24:49,367 --> 00:24:52,900
That's kind of tough to do,
and the finale is gonna be
the best of the best.
538
00:24:52,900 --> 00:24:55,133
And I want to be there
right on that stage with them.
539
00:25:02,367 --> 00:25:04,266
[Maneet] I have been
judging for so long
540
00:25:04,266 --> 00:25:05,967
that I know what good food is.
541
00:25:05,967 --> 00:25:08,266
So I'm hoping
that whoever I'm mentoring
542
00:25:08,266 --> 00:25:11,400
is listening
to all the feedback,
taking it to heart.
543
00:25:11,400 --> 00:25:16,266
That's what it takes
to be true Chopped legend.
544
00:25:16,266 --> 00:25:20,000
Champions, in the entree round
you got Nashville
hot chicken paste,
545
00:25:20,000 --> 00:25:23,667
Buddha's-hand, lamb shanks
and paratha.
546
00:25:23,667 --> 00:25:25,500
Chef Britt, please tell us
about your dish.
547
00:25:25,500 --> 00:25:29,200
I have a lamb meatball
with some sauteed kale,
548
00:25:29,200 --> 00:25:32,233
creamy polenta and a lamb jus.
549
00:25:33,266 --> 00:25:36,100
The paratha being used
as the binder, it's so smart.
550
00:25:36,100 --> 00:25:39,266
And it's, like,
perfectly seasoned.
551
00:25:39,266 --> 00:25:43,166
When the plate landed
in front of me, I felt like,
"This is Chef Britt."
552
00:25:43,166 --> 00:25:45,667
I love your
Italian sensibility.
553
00:25:45,667 --> 00:25:47,967
And the meatballs,
good idea for a lamb shank.
554
00:25:47,967 --> 00:25:51,667
But the polenta
would have been a good place
for the Buddha's-hand.
555
00:25:51,667 --> 00:25:55,066
I do agree. The Buddha's-hand
kind of got lost over here
556
00:25:55,066 --> 00:25:56,767
and the Nashville
hot chicken paste,
557
00:25:56,767 --> 00:25:58,367
I think you could have
embraced it more.
558
00:25:58,367 --> 00:26:02,367
But this cooking
is why I chose you
559
00:26:02,367 --> 00:26:05,367
to be one of
the potential legends.
560
00:26:05,367 --> 00:26:06,867
-Chef, Britt, thank you.
-[Britt] Thank you.
561
00:26:06,867 --> 00:26:09,400
Next up, Chef Peter,
please tell us
about your entree.
562
00:26:09,400 --> 00:26:12,367
I have a Moroccan lamb stew
with some pickled
Buddha's-hand,
563
00:26:12,367 --> 00:26:13,934
some crispy paratha.
564
00:26:15,400 --> 00:26:17,900
I'm loving this dish, man.
565
00:26:17,900 --> 00:26:21,400
This is perfectly portioned,
beautifully plated. So yummy.
566
00:26:21,867 --> 00:26:23,700
The lamb is cooked perfectly.
567
00:26:23,700 --> 00:26:27,500
And what you've done
with the Buddha's-hand
is fantastic.
568
00:26:27,500 --> 00:26:32,800
But I do think that there is
too much of the Nashville
hot chicken paste.
569
00:26:34,100 --> 00:26:35,700
I totally agree.
570
00:26:35,700 --> 00:26:40,300
The combination of the
Nashville hot chicken paste
and a little too much paprika
571
00:26:40,300 --> 00:26:43,667
-came together
to make it a touch muddy.
-Okay.
572
00:26:43,667 --> 00:26:46,400
It's just about balancing
the stew base.
573
00:26:46,400 --> 00:26:48,767
-Adding some potato,
chickpea...
-[Eric] Mmm-hmm.
574
00:26:48,767 --> 00:26:50,700
-Yeah.
-...to give us
something creamy.
575
00:26:50,700 --> 00:26:53,200
But it was really fun to eat.
I will tell you that much.
576
00:26:53,200 --> 00:26:55,166
-Thank you.
-[Ted] Thank you, Chef Peter.
577
00:26:55,166 --> 00:26:56,767
Finally, Chef Christopher.
578
00:26:56,767 --> 00:26:58,567
Yes. I have a lamb pasta.
579
00:26:58,567 --> 00:27:02,567
I've taken the lamb,
and I've used the actual bones
to help make the sauce.
580
00:27:02,567 --> 00:27:06,166
Christopher,
what you've created
over here is delicious.
581
00:27:06,166 --> 00:27:09,266
Did you add lime juice
or lemon juice to this?
582
00:27:09,266 --> 00:27:11,367
-I added both.
-Such a smart move.
583
00:27:11,367 --> 00:27:14,767
It gives it a nod
towards the Buddha's-hand.
584
00:27:14,767 --> 00:27:19,367
I do love the amount of the
Nashville hot chicken paste
that you've added.
585
00:27:19,367 --> 00:27:22,266
The starch in the pasta
balances off the heat.
586
00:27:22,266 --> 00:27:24,867
[Amanda] In the first round
you gave us simple soup
587
00:27:24,867 --> 00:27:27,800
with a lot of
wonderful layers of flavor.
588
00:27:27,800 --> 00:27:31,100
And you did it here,
but really forward.
589
00:27:31,100 --> 00:27:33,166
And as soon as I get heat,
I get citrus
590
00:27:33,166 --> 00:27:35,800
and I get meatiness
from the lamb.
591
00:27:35,800 --> 00:27:40,767
And thank you for seasoning
your pasta water so perfectly.
592
00:27:40,767 --> 00:27:44,700
Those little details
are what... what makes
a legend.
593
00:27:44,700 --> 00:27:49,367
Chef Chris, man,
I want to just compliment how
developed this dish tastes,
594
00:27:49,367 --> 00:27:50,767
for that legendary status.
595
00:27:50,767 --> 00:27:54,000
But the tomatoes,
I'd rather do without it.
596
00:27:54,000 --> 00:27:55,500
There was no seasoning.
There was no lime juice.
597
00:27:55,500 --> 00:27:56,900
There was nothing
really on it.
598
00:27:57,667 --> 00:27:59,333
Okay. Thank you, chefs.
599
00:28:01,100 --> 00:28:03,367
It's a little disheartening
that they were having
a hard time
600
00:28:03,367 --> 00:28:05,000
finding some of
the basket ingredients.
601
00:28:05,000 --> 00:28:07,166
But I know how to use spices.
602
00:28:07,166 --> 00:28:09,667
I know how to develop
a ton of flavor.
603
00:28:09,667 --> 00:28:12,033
And I think that's gonna be
a great matchup with Maneet.
604
00:28:13,266 --> 00:28:15,266
[Peter] My spice level
was definitely a little
too much.
605
00:28:15,266 --> 00:28:17,600
This is Chopped Legends.
So in a competition this stiff
606
00:28:17,600 --> 00:28:19,900
a tiny little mistake
can put you on that
chopping block.
607
00:28:31,500 --> 00:28:35,000
So whose dish
is on the chopping block?
608
00:28:44,166 --> 00:28:47,600
Chef Britt,
you've been chopped. Judges.
609
00:28:47,600 --> 00:28:50,467
Chef Britt, nothing would have
made me happier
610
00:28:50,467 --> 00:28:52,500
than to be your sous chef.
611
00:28:52,500 --> 00:28:56,500
But you have to
make sure that the
four basket ingredients
612
00:28:56,500 --> 00:28:59,266
are truly highlighted
in your dish.
613
00:28:59,266 --> 00:29:03,367
And we thought that the
Nashville hot chicken paste
614
00:29:03,367 --> 00:29:06,667
and the Buddha's-hand
got completely lost.
615
00:29:06,667 --> 00:29:09,667
And so, we had to chop you.
616
00:29:09,667 --> 00:29:11,500
-[Britt] Good luck, guys.
-Thank you, Chef.
617
00:29:11,500 --> 00:29:14,266
I went real, real big,
and I'm so proud of my dish.
618
00:29:14,266 --> 00:29:19,033
Even though I was chopped,
Maneet still handpicked me
and I feel so honored.
619
00:29:26,567 --> 00:29:28,166
[Christopher] So going into
this final round,
620
00:29:28,166 --> 00:29:30,700
the ultimate title
is on the line.
621
00:29:30,700 --> 00:29:33,100
I'm going head to head
with another grand champion.
622
00:29:33,667 --> 00:29:35,567
But I've never been chopped.
623
00:29:35,567 --> 00:29:37,667
And I'm here to take a risk
to be a legend.
624
00:29:37,667 --> 00:29:39,700
There's no way
I'mma let someone stop me.
625
00:29:42,400 --> 00:29:45,767
[Peter] Christopher,
in the kitchen is super calm
and relaxed.
626
00:29:45,767 --> 00:29:47,300
But I'm coming in undefeated.
627
00:29:47,300 --> 00:29:50,000
I'm gonna put all my heart
and soul on the plate,
628
00:29:50,000 --> 00:29:52,066
and I think that's gonna
take me to the top.
629
00:29:52,066 --> 00:29:54,200
Maneet, any final words
of wisdom?
630
00:29:54,200 --> 00:29:57,867
Chefs, if you hope to be
a Chopped legend,
631
00:29:57,867 --> 00:30:02,533
your dessert
needs to be composed,
epic and legendary.
632
00:30:04,400 --> 00:30:06,467
Chef Christopher
and Chef Peter,
633
00:30:06,467 --> 00:30:09,900
time to reveal your final
perplexing ingredients.
634
00:30:13,100 --> 00:30:14,233
Go for it.
635
00:30:15,200 --> 00:30:16,367
Seriously, Chef?
636
00:30:16,367 --> 00:30:18,667
[Ted] And you are looking at
a bushwacker.
637
00:30:18,667 --> 00:30:19,767
It looks kind of good.
638
00:30:19,767 --> 00:30:21,133
Don't you need a drink by now?
639
00:30:21,133 --> 00:30:24,667
A bushwacker is
an iconic Nashville drink
where Chef Maneet's from.
640
00:30:24,667 --> 00:30:27,467
It's basically a pina colada
mixed with a
chocolate milkshake.
641
00:30:27,467 --> 00:30:28,967
I mean,
how could you not like that?
642
00:30:28,967 --> 00:30:31,667
-[Ted] Persimmons.
-Persimmons, amazing.
643
00:30:31,667 --> 00:30:32,967
[Ted] Buttermilk biscuits...
644
00:30:32,967 --> 00:30:34,367
[chuckles] Biscuits?
Come on, now.
645
00:30:34,367 --> 00:30:36,500
...and chai chocolate bars.
646
00:30:36,500 --> 00:30:38,767
[Maneet] This is the last time
to impress me.
647
00:30:38,767 --> 00:30:42,000
I will be a sous chef
to one of you.
648
00:30:42,000 --> 00:30:44,200
-Oui, Chef.
-[Ted] You heard her.
649
00:30:44,200 --> 00:30:46,433
Just 30 minutes
to do your best work.
650
00:30:47,400 --> 00:30:48,233
Clock starts now.
651
00:30:48,233 --> 00:30:49,300
-[Amanda] Go, chefs!
-[Maneet] Whoo!
652
00:30:49,300 --> 00:30:50,600
-[Eric] Let's go, chefs.
-[Maneet] Go, go, go.
653
00:30:53,600 --> 00:30:56,266
There's a lot of flavors
in this basket.
654
00:30:56,266 --> 00:30:59,967
That bushwacker drink
has some coffee liqueur.
655
00:30:59,967 --> 00:31:01,700
It has some
chocolate shavings.
656
00:31:01,700 --> 00:31:03,033
There's rum.
657
00:31:03,033 --> 00:31:06,667
The chai chocolate bar
has flavors like cloves
and star anise...
658
00:31:06,667 --> 00:31:08,300
-[Amanda] Cinnamon.
-[Maneet] Cinnamon.
659
00:31:08,300 --> 00:31:12,300
I am hoping that they
go and grab some more
of these spices...
660
00:31:12,300 --> 00:31:13,867
-[Eric] Yes.
-...to mimic the flavors.
661
00:31:13,867 --> 00:31:17,734
Maybe do an ice-cream
of sorts with the chocolate.
Something fun and creative.
662
00:31:19,000 --> 00:31:22,066
You know, my grandfather's
favorite dessert
was strawberry shortcake.
663
00:31:22,066 --> 00:31:23,233
So that's the direction
I want to go.
664
00:31:23,233 --> 00:31:25,467
But I'm gonna
swap the strawberries
for persimmons,
665
00:31:25,467 --> 00:31:28,700
then I'm gonna make
a chai chocolate and
bushwacker sauce.
666
00:31:28,700 --> 00:31:33,000
In the sauce, I'm gonna have
a lot of great spice
from the chai seasonings.
667
00:31:33,000 --> 00:31:37,000
I add the bushwacker cocktail,
and that's gonna be
the topping for my shortcake.
668
00:31:37,000 --> 00:31:39,567
No matter what
Chef Chris is doing,
I'm feeling confident,
669
00:31:39,567 --> 00:31:41,767
and I'm just focused
on Chef Maneet's critiques
670
00:31:41,767 --> 00:31:43,900
and putting up the best
dessert I possibly can.
671
00:31:45,100 --> 00:31:46,467
[Christopher] I'm here
to make Maneet proud.
672
00:31:46,467 --> 00:31:47,634
I'm here to become a legend.
673
00:31:49,000 --> 00:31:52,100
So to do that, I'mma showcase
two different techniques.
674
00:31:52,100 --> 00:31:55,967
I'm gonna make a bushwacker,
chocolate chai ice-cream
675
00:31:55,967 --> 00:31:59,300
with a persimmon
chocolate chai biscuit cake.
676
00:31:59,300 --> 00:32:02,767
And I also want to have
something that really adds
another depth to the dish.
677
00:32:02,767 --> 00:32:06,266
So I'm making a chocolate
chai persimmon caramel.
678
00:32:06,266 --> 00:32:09,133
-Less than 20 minutes
on that clock.
-[Eric] Let's go, chefs.
679
00:32:11,467 --> 00:32:13,567
[Maneet] The persimmons
are absolutely gorgeous.
680
00:32:13,567 --> 00:32:15,467
-It's one of
my favorite fruits...
-Yes.
681
00:32:15,467 --> 00:32:18,266
-I love the texture of it
and the sweetness.
-[Eric] Mmm-hmm.
682
00:32:18,266 --> 00:32:22,000
I think I would
use the persimmons, make it
like a jam or marmalade.
683
00:32:23,166 --> 00:32:25,367
[Peter] So for the persimmons,
I'm dicing 'em super fine
684
00:32:25,367 --> 00:32:29,033
'cause I want to make
candied jam out of them with
a little bit of brown sugar.
685
00:32:30,000 --> 00:32:31,867
A little orange liqueur.
686
00:32:31,867 --> 00:32:33,867
And then I'm gonna use
that bushwacker
687
00:32:33,867 --> 00:32:36,033
in a whipped cream
with coconut milk.
688
00:32:36,867 --> 00:32:38,467
This is gonna bring
a nice creaminess
689
00:32:38,467 --> 00:32:40,100
and just bring
my whole dessert together.
690
00:32:41,300 --> 00:32:43,133
I can't wait to serve this
to Chef Maneet.
691
00:32:45,867 --> 00:32:47,500
Ten minutes, chefs.
692
00:32:50,300 --> 00:32:52,000
[Christopher] My ice-cream
base is ready to go.
693
00:32:52,000 --> 00:32:55,266
I have the bushwacker
and chai chocolate bars
in there.
694
00:32:55,266 --> 00:32:59,300
Ice-cream machines
in the Chopped kitchen
can be a fatality.
695
00:33:01,767 --> 00:33:03,266
But the last time
I was on Chopped,
696
00:33:03,266 --> 00:33:05,734
I made ice-cream
and the judges loved it.
697
00:33:08,166 --> 00:33:10,266
I'm competing
for a chance at the finale,
698
00:33:10,266 --> 00:33:12,500
this ice-cream better blow
the socks off the judges.
699
00:33:13,800 --> 00:33:15,567
Now I'm gonna
use the buttermilk biscuits
700
00:33:15,567 --> 00:33:18,900
to make a flour for my
persimmon chocolate chai
biscuit cake.
701
00:33:20,166 --> 00:33:22,233
Christopher's making
an ice-cream and a cake.
702
00:33:23,166 --> 00:33:26,700
I am getting worried now
with the timing for the cake.
703
00:33:26,700 --> 00:33:28,367
[Ted] Could it be that
Christopher's planning
704
00:33:28,367 --> 00:33:30,400
one of those microwave cakes
or something?
705
00:33:30,400 --> 00:33:32,066
-Christopher...
-[Christopher] Oui, Chef?
706
00:33:32,066 --> 00:33:34,600
...your cake should really
be in the oven by now.
707
00:33:35,700 --> 00:33:36,767
[Christopher] It's not going
in the oven, no.
708
00:33:36,767 --> 00:33:38,967
-See? Ted was right.
-Beautiful. Where is it going?
709
00:33:38,967 --> 00:33:41,166
-You were right. Oh!
-[Christopher] You already
know where it's going, Chef.
710
00:33:41,166 --> 00:33:44,133
It's going where legends
make cakes. Microwave.
711
00:33:44,900 --> 00:33:46,667
[Maneet] And his ice-cream
is also not done.
712
00:33:46,667 --> 00:33:49,433
Ambition is great,
only if it can be fulfilled.
713
00:33:50,567 --> 00:33:52,767
[Christopher] That clock
is not stopping.
714
00:33:52,767 --> 00:33:55,867
Only option I have
is to kick it in high gear,
715
00:33:55,867 --> 00:33:59,800
get the ice-cream going,
get this cake going
and make it happen.
716
00:34:06,567 --> 00:34:07,934
Less than five minutes
on the clock, chefs.
717
00:34:08,700 --> 00:34:09,533
[Christopher] Last
of minutes,
718
00:34:09,533 --> 00:34:11,133
I'm definitely
feeling the pressure.
719
00:34:12,000 --> 00:34:14,867
I'm being very aware
that I'm taking a risk...
720
00:34:14,867 --> 00:34:17,767
I have to believe
that this is something
Christopher has done before.
721
00:34:17,767 --> 00:34:20,467
I don't know. I'm concerned.
722
00:34:20,467 --> 00:34:23,000
...but as a legend,
you have to push to max.
723
00:34:23,000 --> 00:34:24,433
That's gonna
win the judges over.
724
00:34:27,000 --> 00:34:28,500
[Peter] The buttermilk
biscuits are already baked.
725
00:34:28,500 --> 00:34:32,100
So I tear off the top,
I'm gonna coat those
in my chai chocolate sauce
726
00:34:32,100 --> 00:34:35,100
and the bottom of the biscuits
I toast in a little bit
of brown butter.
727
00:34:38,467 --> 00:34:41,033
Now that's some boom boom
ice-cream right there, girl.
728
00:34:46,100 --> 00:34:47,834
One minute on the clock.
729
00:34:49,266 --> 00:34:50,500
Peter, what are you frying?
730
00:34:50,500 --> 00:34:51,900
[Peter] Some of the
buttermilk cake.
731
00:34:53,367 --> 00:34:57,400
Come on, chefs, one of you
is going to be chopped
for the first time.
732
00:34:57,400 --> 00:35:00,166
Final seconds
of the final round, chefs.
733
00:35:00,166 --> 00:35:03,000
-You have ten, nine, eight...
-[Ted] Ten, nine, eight,
734
00:35:03,000 --> 00:35:06,500
seven, six, five,
735
00:35:07,000 --> 00:35:11,266
four, three, two, one.
736
00:35:11,266 --> 00:35:12,700
-Time's up.
-[Maneet] Whoo!
737
00:35:14,800 --> 00:35:17,567
Nice work. I don't know
what you made, but nice work.
738
00:35:17,567 --> 00:35:20,100
The number one reason
why Maneet should pick me
over Peter is simple.
739
00:35:20,100 --> 00:35:21,734
My flavor combinations
are there.
740
00:35:21,734 --> 00:35:25,400
And her and I, with our flavor
and spice combinations,
you're looking at legends.
741
00:35:25,400 --> 00:35:27,166
[Peter] This is my fourth time
in a dessert round,
742
00:35:27,166 --> 00:35:28,233
and I needed to bring
my A game.
743
00:35:28,233 --> 00:35:29,900
You know, I think I played
the basket really well,
744
00:35:29,900 --> 00:35:32,066
like I've been doing
this whole competition.
745
00:35:32,066 --> 00:35:34,100
I want Maneet as a sous chef,
and if we get there,
746
00:35:34,100 --> 00:35:36,433
I know there's no stopping us
and we're gonna take it home.
747
00:35:45,700 --> 00:35:47,467
Chef Christopher
and Chef Peter,
748
00:35:47,467 --> 00:35:49,300
time to taste
the desserts you've made
749
00:35:49,300 --> 00:35:55,000
with a bushwacker, persimmons,
buttermilk biscuits and
chai chocolate bars.
750
00:35:55,000 --> 00:35:56,667
Chef Peter, what do we have?
751
00:35:56,667 --> 00:36:00,166
I made you
a buttermilk biscuit
and persimmon shortcake
752
00:36:00,166 --> 00:36:02,600
with a whipped coconut
and bushwacker cream
753
00:36:02,600 --> 00:36:06,467
and then a chai chocolate and
bushwacker chocolate sauce.
754
00:36:06,467 --> 00:36:08,467
What inspired this direction
for you?
755
00:36:08,467 --> 00:36:09,934
My grandfather
passed during COVID
756
00:36:09,934 --> 00:36:13,000
but one of his favorite
desserts in the world
was a strawberry shortcake.
757
00:36:13,000 --> 00:36:15,967
So when I saw those biscuits,
I just kind of did a play
off that.
758
00:36:15,967 --> 00:36:19,667
Chef, this is
a really delicious dessert.
759
00:36:19,667 --> 00:36:22,467
You took the coconut,
which goes well with
the bushwacker,
760
00:36:22,467 --> 00:36:25,266
with those notes
of pina colada, the chocolate.
761
00:36:25,266 --> 00:36:27,100
My only issue is,
in the persimmons,
762
00:36:27,100 --> 00:36:29,400
I wish there was
more pop of acid.
763
00:36:29,967 --> 00:36:31,600
Totally agree with Eric.
764
00:36:31,600 --> 00:36:35,000
I'm looking for something
to give it that pop.
765
00:36:35,000 --> 00:36:37,367
But I love that
you added butter
766
00:36:37,367 --> 00:36:40,000
to the buttermilk biscuit that
was already pretty buttery.
767
00:36:40,000 --> 00:36:41,100
[laughs]
768
00:36:41,100 --> 00:36:43,066
I love the chai chocolate
in there.
769
00:36:43,066 --> 00:36:45,567
All in all,
the flavors are delicious.
770
00:36:45,567 --> 00:36:47,767
I agree. Your flavors
are great over here.
771
00:36:47,767 --> 00:36:49,133
But if...
772
00:36:50,467 --> 00:36:52,266
we compete,
773
00:36:52,266 --> 00:36:55,000
we cannot serve a dessert
which looks like this.
774
00:36:55,300 --> 00:36:56,133
Yes, Chef.
775
00:36:56,133 --> 00:36:57,400
[Maneet] This is
all over the place.
776
00:36:57,400 --> 00:37:02,500
Same components
presented in a much tighter,
precise way
777
00:37:02,500 --> 00:37:04,266
could have had
the wow factor.
778
00:37:04,266 --> 00:37:06,367
I am being extra hard
on you guys
779
00:37:06,367 --> 00:37:08,567
because there will be
three other judges
780
00:37:08,567 --> 00:37:10,433
who are mentoring their chefs.
781
00:37:11,000 --> 00:37:12,200
Thank you, Chef.
782
00:37:12,200 --> 00:37:15,567
Chef Peter, why should
the meal that you served
the judges
783
00:37:15,567 --> 00:37:18,100
the judges move you forward
to the finale?
784
00:37:18,100 --> 00:37:20,367
You know, I stayed true
to myself and my techniques,
785
00:37:20,367 --> 00:37:23,500
and I really kind of pushed
the boundary on myself,
you know, as far as flavor,
786
00:37:23,500 --> 00:37:26,367
and playing
the basket ingredients
and not bring too much in.
787
00:37:26,367 --> 00:37:29,233
Really just showcase
those wonderful ingredients
that were given to us.
788
00:37:30,066 --> 00:37:31,200
[Ted] Okay.
789
00:37:31,200 --> 00:37:32,567
Finally, Chef Christopher.
790
00:37:32,567 --> 00:37:34,200
[Christopher] You have
cake and ice-cream.
791
00:37:34,200 --> 00:37:36,266
The ice-cream has
all four ingredients in it.
792
00:37:36,266 --> 00:37:39,033
I've also made the cake with
those same four ingredients.
793
00:37:40,300 --> 00:37:43,000
This is really so flavorful.
794
00:37:43,000 --> 00:37:44,567
There's a lot of butter,
obviously,
795
00:37:44,567 --> 00:37:46,667
'cause you put the biscuits
inside of that,
796
00:37:46,667 --> 00:37:49,166
and then you added
the bushwacker drink.
797
00:37:49,166 --> 00:37:51,266
Those flavors came together
really well
798
00:37:51,266 --> 00:37:53,100
to turn into
something nostalgic.
799
00:37:53,100 --> 00:37:56,567
I can see why you won
the comfort food challenge.
[chuckles]
800
00:37:56,567 --> 00:37:58,166
Let's talk about the ice-cream
for a second.
801
00:37:58,166 --> 00:37:59,600
So it's so creamy and velvety.
802
00:37:59,600 --> 00:38:01,400
I get that
bushwacker immediately.
803
00:38:01,400 --> 00:38:04,166
The persimmon with the cake
is my issue, though.
804
00:38:04,166 --> 00:38:06,266
Some of the persimmons
are, like, mushier
805
00:38:06,266 --> 00:38:08,800
and then some are actually
like a raw kind of bite.
806
00:38:09,467 --> 00:38:14,467
Christopher, this ice-cream
is perfect.
807
00:38:14,467 --> 00:38:18,000
I get the chai,
I get the bushwacker,
808
00:38:18,000 --> 00:38:21,266
and the fact that you gave
both cake and ice-cream,
809
00:38:21,266 --> 00:38:23,700
are definitely things that
legends do in this kitchen.
810
00:38:23,700 --> 00:38:24,800
Thank you, Chef.
811
00:38:24,800 --> 00:38:28,266
But whoever
I'm going to be mentoring,
812
00:38:28,266 --> 00:38:31,467
we will work on
dessert presentation.
813
00:38:31,467 --> 00:38:35,200
Okay, one of you will advance
to the grand finale
814
00:38:35,200 --> 00:38:38,300
where Maneet
will be your sous chef.
Thank you.
815
00:38:43,400 --> 00:38:46,066
I mean,
this was a fierce battle,
816
00:38:46,066 --> 00:38:47,867
and I feel very confident
817
00:38:47,867 --> 00:38:50,767
-that either one of them
will take it all the way.
-I agree.
818
00:38:50,767 --> 00:38:54,266
I think Chris came out
of the gate strong
with that beautiful soup.
819
00:38:54,266 --> 00:38:57,166
-But to me, the gulab jamun
got completely lost.
-Yeah.
820
00:38:57,166 --> 00:38:59,300
And on the other hand,
we had Peter,
821
00:38:59,300 --> 00:39:03,567
who used the gulab jamun as a
binder and made meatballs.
822
00:39:03,567 --> 00:39:05,166
That, to me,
was the star of the show.
823
00:39:05,166 --> 00:39:08,266
-But that dish
did not make sense to me.
-[Eric] Mmm.
824
00:39:08,266 --> 00:39:11,600
-Two big pieces
of meatball on a broth?
-Right.
825
00:39:11,600 --> 00:39:13,166
Then the next course
with Christopher,
826
00:39:13,166 --> 00:39:15,867
he gave us a dish,
it was very difficult to find
827
00:39:15,867 --> 00:39:17,400
-fault in it, right?
-Yeah.
828
00:39:17,400 --> 00:39:20,166
Not only just using
that beautiful butchered,
uh, lamb meat,
829
00:39:20,166 --> 00:39:23,166
but using the bone to kind of
double down on that flavor
830
00:39:23,166 --> 00:39:25,867
and delicately adding that
Nashville hot chicken paste.
831
00:39:25,867 --> 00:39:28,867
[Amanda] Compare it
with the hot chicken paste
that Chef Peter used.
832
00:39:28,867 --> 00:39:31,367
It was so strong.
833
00:39:31,367 --> 00:39:33,467
I love, though,
that Chef Peter
834
00:39:33,467 --> 00:39:35,367
-took the time
to cut the lamb by hand...
-[Eric] Sure.
835
00:39:35,367 --> 00:39:38,100
...make a stew.
It was really lovely.
836
00:39:43,266 --> 00:39:45,700
Peter is a very talented
young individual,
837
00:39:45,700 --> 00:39:47,200
but I've never been chopped,
838
00:39:47,200 --> 00:39:49,066
and I'm not even bothered
839
00:39:49,066 --> 00:39:51,700
to think that
that would happen
because it won't.
840
00:39:51,700 --> 00:39:53,400
[Peter] Chris is a
really tough competitor,
841
00:39:53,400 --> 00:39:56,800
but I'm on a winning streak
here in the Chopped kitchen
and I want to keep going.
842
00:39:58,100 --> 00:40:00,700
Whose dish
is on the chopping block?
843
00:40:10,100 --> 00:40:13,200
Chef Peter,
you've been chopped. Judges?
844
00:40:13,200 --> 00:40:17,266
Chef Peter,
in the first round,
you gave us these meatballs.
845
00:40:17,266 --> 00:40:19,767
There was so much flavor
that you created.
846
00:40:19,767 --> 00:40:24,367
But we thought
two big pieces of meatball
did not make sense.
847
00:40:24,367 --> 00:40:26,867
In the second round,
we thought that you
848
00:40:26,867 --> 00:40:31,266
put too much
Nashville hot chicken paste
in that stew.
849
00:40:31,266 --> 00:40:32,700
Finally, the dessert round.
850
00:40:32,700 --> 00:40:36,567
A riff on
the strawberry shortcake
was a great idea.
851
00:40:36,567 --> 00:40:39,000
But the presentation
needed some help.
852
00:40:39,000 --> 00:40:41,233
And so, we had to chop you.
853
00:40:42,867 --> 00:40:46,000
You still made history
of 12 rounds on Chopped.
854
00:40:46,000 --> 00:40:48,467
-So...
-Yeah. You'll still be
a legend in our eyes.
855
00:40:48,467 --> 00:40:49,800
-[Amanda] You are a legend.
-Thank you. Thank you.
856
00:40:49,800 --> 00:40:51,133
Thank you. Seriously.
857
00:40:52,066 --> 00:40:53,033
You know,
a little disappointed,
858
00:40:53,033 --> 00:40:55,100
but it's an honor
to be on Maneet's team.
859
00:40:55,100 --> 00:40:56,166
That's a win in itself.
860
00:40:56,166 --> 00:40:58,133
And, you know, I hope
they kick ass in the finale.
861
00:41:01,500 --> 00:41:03,467
And that means,
Chef Christopher Walker,
862
00:41:03,467 --> 00:41:07,467
you are once again
the Chopped champion.
Congratulations.
863
00:41:07,467 --> 00:41:09,900
-Whoo!
-Wow. Congratulations.
864
00:41:09,900 --> 00:41:12,367
-We're gonna make history.
-[Maneet] Totally.
865
00:41:12,367 --> 00:41:14,100
-[Christopher] Let's do it.
-Let's do it.
866
00:41:14,100 --> 00:41:17,467
[Christopher] When Maneet and
I work together in this final,
we're gonna take this,
867
00:41:17,467 --> 00:41:18,967
and I'm not stopping
till I'm the legend.
868
00:41:23,100 --> 00:41:27,433
[Ted] This is truly a battle
that will go down
in Chopped history.
869
00:41:28,667 --> 00:41:30,266
[Sara] I can taste
the victory.
870
00:41:30,266 --> 00:41:32,500
I am following your lead
all the way.
871
00:41:33,567 --> 00:41:35,200
This is where
legends are made!
872
00:41:35,200 --> 00:41:36,800
[Christopher] It's about
to get real, real fast.
873
00:41:36,800 --> 00:41:38,166
What do you want? Talk to me.
874
00:41:38,166 --> 00:41:40,000
[Kat] I have to destroy
my competition.
875
00:41:40,000 --> 00:41:42,533
This is the ultimate
cooking show right here.
876
00:41:43,500 --> 00:41:45,667
They're feeling pride
and pressure.
877
00:41:45,667 --> 00:41:47,333
[Hosea] This is my time.
878
00:41:47,667 --> 00:41:49,066
[Alex whispers]
879
00:41:49,066 --> 00:41:51,066
$50,000 on the line.
880
00:41:51,066 --> 00:41:52,233
[Ted] Alex looks worried.
881
00:41:52,700 --> 00:41:54,567
-Ow.
-[Tiffani] Oh, my God.