1 00:00:01,066 --> 00:00:04,233 [Scott] This competition is gonna be legendary. 2 00:00:04,900 --> 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 --> 00:00:20,367 you have to be so bold and so driven. 8 00:00:20,367 --> 00:00:22,567 Pressure makes diamonds, 9 00:00:22,567 --> 00:00:26,400 and in the Chopped kitchen, pressure makes legends. 10 00:00:27,200 --> 00:00:28,900 ♪♪ And the legend goes on ♪ 11 00:00:29,767 --> 00:00:32,066 [Scott] You gotta pursue greatness non-stop. 12 00:00:32,066 --> 00:00:35,000 [woman] They have to push the boundaries. They have to be ambitious. 13 00:00:35,000 --> 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 --> 00:01:03,834 [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 --> 00:01:10,100 Many champions will fall, but one legend will rise. 27 00:01:10,100 --> 00:01:11,900 ♪♪ And the legend goes on ♪ 28 00:01:17,567 --> 00:01:21,200 [Maneet] This competition is going to be legendary. 29 00:01:21,200 --> 00:01:24,266 What it takes to be a legend in the Chopped kitchen 30 00:01:24,266 --> 00:01:27,266 is to make sure that you understand your food, 31 00:01:27,266 --> 00:01:28,900 you understand the basket. 32 00:01:28,900 --> 00:01:32,266 You need to be the best of the best. 33 00:01:32,266 --> 00:01:35,900 I have been judging on Chopped for over a decade, 34 00:01:35,900 --> 00:01:38,433 and I am choosing the creme de la creme. 35 00:01:39,266 --> 00:01:41,367 Everything is on the line for these champs, 36 00:01:41,367 --> 00:01:43,166 but they have the skill, 37 00:01:43,166 --> 00:01:46,834 and they are tenacious enough to become Chopped legends. 38 00:01:50,100 --> 00:01:51,100 [man] Boom, boom, baby. 39 00:01:51,100 --> 00:01:52,600 Legends are made in the kitchen. 40 00:01:52,600 --> 00:01:56,767 [Maneet] First is the Chopped Grand Champion, Christopher Walker. 41 00:01:56,767 --> 00:01:59,266 He won me over by his extreme skills 42 00:01:59,266 --> 00:02:03,200 as the Comfort Food Feud Grand Champion. 43 00:02:03,200 --> 00:02:06,000 [Christopher] Maneet saw my passion, my hard work, 44 00:02:06,000 --> 00:02:08,367 and that was I no joke when it came to that final round. 45 00:02:08,367 --> 00:02:10,066 Twenty-five k. What? 46 00:02:10,066 --> 00:02:14,133 Your flavors are incredible, but just don't over flavor it. 47 00:02:14,667 --> 00:02:16,200 It's all about balance. 48 00:02:16,800 --> 00:02:19,233 Black rice, great flavor, good aroma. 49 00:02:21,000 --> 00:02:23,900 [Christopher] Winning Chopped and being titled a legend, 50 00:02:24,567 --> 00:02:25,367 that's life-changing. 51 00:02:29,367 --> 00:02:31,100 All right, let's do this. Come on. 52 00:02:31,100 --> 00:02:34,300 [Maneet] Next, who can forget Chef Jassi Bindra? 53 00:02:34,300 --> 00:02:36,200 We share a culinary point of view 54 00:02:36,200 --> 00:02:38,100 and our commitment to excellence. 55 00:02:38,100 --> 00:02:41,400 [Jassi] Me and Chef Maneet love to take the traditional Indian culture, 56 00:02:42,867 --> 00:02:45,433 and present it in a modern, Indian, eclectic way. 57 00:02:46,967 --> 00:02:49,266 It is a proud moment to represent Chef Maneet. 58 00:02:49,266 --> 00:02:51,600 Let's add some spice 59 00:02:51,600 --> 00:02:55,400 to showcase and highlight the Indian cuisine all over the globe. 60 00:02:55,400 --> 00:02:58,600 I have tasted your food and your flavor game is very strong. 61 00:02:58,600 --> 00:03:02,667 And you listened to all the feedback that you got. 62 00:03:02,667 --> 00:03:05,400 -If you had just added a little bit of acid to it-- -Yes. 63 00:03:05,400 --> 00:03:08,367 [Maneet] ...you could have taken it to the next level. 64 00:03:08,367 --> 00:03:11,834 [Jassi] I don't stop winning, and I will be the Chopped legend. 65 00:03:14,867 --> 00:03:17,166 [Maneet] And then, there is Chef Peter McQuaid. 66 00:03:17,166 --> 00:03:18,467 [knocks] I'm back. 67 00:03:18,467 --> 00:03:22,233 [Maneet] He is the winner of the Spin It to Win it competition. 68 00:03:23,166 --> 00:03:26,800 He is on my short list for his raw talent and instinct. 69 00:03:28,166 --> 00:03:30,600 [Peter] Getting a crash course on the do's and dont's in Chopped, 70 00:03:30,600 --> 00:03:32,500 really kind of elevated my game. 71 00:03:32,500 --> 00:03:34,300 [Maneet] Peter, the reason why I chose you was 72 00:03:34,300 --> 00:03:36,166 I was so impressed. 73 00:03:36,166 --> 00:03:38,166 [judges cheering, applauding] 74 00:03:38,166 --> 00:03:41,600 [Maneet] You've made Chopped history nine consecutive rounds. 75 00:03:41,600 --> 00:03:45,900 That is what makes for really strong competition, chef. 76 00:03:45,900 --> 00:03:47,400 But one piece of advice. 77 00:03:47,400 --> 00:03:48,767 Edit, edit, edit. 78 00:03:48,767 --> 00:03:51,367 [Peter] I'm on a winning streak here in the Chopped kitchen, 79 00:03:51,367 --> 00:03:53,900 and I don't plan on going home anytime soon. 80 00:03:56,266 --> 00:03:59,000 And finally, Chef Britt Rescigno. 81 00:04:00,266 --> 00:04:02,867 She was a competitor on Tournament of Champions, 82 00:04:02,867 --> 00:04:05,767 and I really admired her risk-taking. 83 00:04:05,767 --> 00:04:09,100 -Great risk-taking, um, and great cooking. -Thank you. 84 00:04:10,800 --> 00:04:13,300 [Britt] It's been five years since I've been in the Chopped kitchen, 85 00:04:13,300 --> 00:04:16,300 and it's an honor to be handpicked by Maneet. 86 00:04:16,300 --> 00:04:18,667 We've competed against each other. 87 00:04:18,667 --> 00:04:21,066 I have seen you compete in the Chopped kitchen. 88 00:04:21,066 --> 00:04:26,000 I am just so amazed with your level of skill. 89 00:04:26,000 --> 00:04:27,700 [Britt] I came back to prove that I'm the best. 90 00:04:28,000 --> 00:04:29,233 I am the legend. 91 00:04:32,667 --> 00:04:34,867 -Hi. -[Ted] Hello. 92 00:04:34,867 --> 00:04:36,367 -[judges exclaiming] -[man] Looking good. 93 00:04:36,367 --> 00:04:37,667 -[Maneet] Christopher. -Good to see you. 94 00:04:37,667 --> 00:04:41,567 His grasp on flavors is incredible. 95 00:04:41,567 --> 00:04:44,000 I actually know Chef Chris's cooking really well. 96 00:04:44,000 --> 00:04:46,667 -We went to school together, about ten years ago. -No way! 97 00:04:46,667 --> 00:04:48,667 [Eric] Yeah, culinary school. And, um, Chef Jassi, 98 00:04:48,667 --> 00:04:51,467 I actually went to his restaurant in DC for my birthday, 99 00:04:51,467 --> 00:04:55,000 -and he came out and did a whole presentation for me. -[Amanda] Wow. 100 00:04:56,367 --> 00:04:58,166 Hello, champions. 101 00:04:58,166 --> 00:05:01,000 The phenomenally talented Maneet Chauhan 102 00:05:01,000 --> 00:05:03,567 put together this fierce matchup. 103 00:05:03,567 --> 00:05:05,867 And she is counting on you to make her proud. 104 00:05:05,867 --> 00:05:08,467 Are you ready to put it all on the line? 105 00:05:08,467 --> 00:05:10,367 Hundred percent. 106 00:05:10,367 --> 00:05:13,867 There is much at stake in this extraordinary tournament. 107 00:05:13,867 --> 00:05:18,000 You are competing for the chance to have Maneet as your sous-chef 108 00:05:18,000 --> 00:05:20,567 in our tournament's grand finale, where you'll face 109 00:05:20,567 --> 00:05:24,467 three other champion / mentor teams. 110 00:05:24,467 --> 00:05:29,500 The finale winner will score the illustrious title of Chopped Legend. 111 00:05:29,500 --> 00:05:31,266 -Yeah. -Let's get to it. 112 00:05:31,266 --> 00:05:32,400 [Ted] All righty. 113 00:05:33,700 --> 00:05:35,000 Open up these baskets. 114 00:05:36,367 --> 00:05:38,400 Starting with gulab jamun. 115 00:05:38,400 --> 00:05:41,066 Oh, no. These are sweet, little balls of crazy. 116 00:05:41,066 --> 00:05:46,000 [Maneet] To find a dessert in an appetizer basket could trip any chef, 117 00:05:46,000 --> 00:05:49,166 so I really want to see how they creatively use it. 118 00:05:49,166 --> 00:05:51,667 [Ted] Curry leaves. Fuzzy squash. 119 00:05:51,667 --> 00:05:53,867 I don't know really exactly what this is. 120 00:05:53,867 --> 00:05:56,266 [Maneet] The fuzzy squash, if you've never worked with it, 121 00:05:56,266 --> 00:05:57,800 you wouldn't know what to do with it. 122 00:05:57,800 --> 00:06:01,567 -Rabbit sausage. -[Ted] And rabbit ginger sausage. 123 00:06:01,567 --> 00:06:04,367 -I don't know if we like that. -This is gonna be a crazy basket. 124 00:06:04,367 --> 00:06:09,266 Chefs, the reason I chose you is because you get flavors, you know techniques. 125 00:06:09,266 --> 00:06:11,600 But it's not only your reputation, 126 00:06:11,600 --> 00:06:15,166 but my reputation, which is also on the line. 127 00:06:15,166 --> 00:06:18,300 So, what I'm expecting is exceptional dishes. 128 00:06:18,300 --> 00:06:19,567 -Absolutely. -Yes, Chef. 129 00:06:19,567 --> 00:06:23,300 Okay, the appetizer round is just 20 minutes. 130 00:06:26,266 --> 00:06:27,567 We're starting it now. 131 00:06:27,567 --> 00:06:30,166 -[Amanda] Whoo! -[judges clamoring] 132 00:06:30,166 --> 00:06:32,333 -Go! -[shouting indistinctly] 133 00:06:33,600 --> 00:06:37,166 Maneet, Amanda, on the panel with you here, a legendary guest, 134 00:06:37,166 --> 00:06:38,900 judge Eric Adjepong. 135 00:06:38,900 --> 00:06:42,166 Eric, what do you think it means to be a Chopped legend? 136 00:06:42,166 --> 00:06:44,800 Skill, poise, knowing your POV. 137 00:06:44,800 --> 00:06:46,033 [Maneet] They are so strong. 138 00:06:46,033 --> 00:06:49,867 And to be one of their sous-chefs is going to be an honor. 139 00:06:49,867 --> 00:06:51,900 [Amanda] I'm a little unfamiliar with fuzzy squash. 140 00:06:51,900 --> 00:06:53,567 Can you eat this like a zucchini? 141 00:06:53,567 --> 00:06:55,166 You can eat this like a zucchini. 142 00:06:55,166 --> 00:06:57,266 It has a very high water content to it. 143 00:06:57,266 --> 00:07:00,867 And I usually make a quick saute with Indian spices. 144 00:07:00,867 --> 00:07:02,567 I mean, I have designed this basket 145 00:07:02,567 --> 00:07:07,900 to see if these chefs have that creativity to think on their feet. 146 00:07:10,000 --> 00:07:12,100 [Britt] The challenge with fuzzy squash 147 00:07:12,100 --> 00:07:13,867 is that I've never worked with it. 148 00:07:13,867 --> 00:07:15,533 But I'm gonna treat it like a zucchini. 149 00:07:16,166 --> 00:07:18,700 I am making a fuzzy squash pancake 150 00:07:18,700 --> 00:07:21,667 with a rabbit ginger ragu. 151 00:07:21,667 --> 00:07:23,967 Who doesn't wanna be called a legend? 152 00:07:23,967 --> 00:07:26,367 I mean, I might not be a fine-dining chef... 153 00:07:26,367 --> 00:07:27,834 Rice flour. 154 00:07:27,834 --> 00:07:31,500 ...but I will give you more flavor than any other chef that there is. 155 00:07:31,500 --> 00:07:33,233 Oh, yeah. There we go. 156 00:07:34,000 --> 00:07:37,266 So, I won the Comfort Food Feud in 2020, 157 00:07:37,266 --> 00:07:39,266 and Maneet judged me for all six rounds. 158 00:07:39,266 --> 00:07:41,000 So, she knows my flavors very well. 159 00:07:41,000 --> 00:07:43,900 When I become a legend, I'm gonna make me proud. 160 00:07:45,000 --> 00:07:46,867 Christopher, do you have a plan yet? 161 00:07:46,867 --> 00:07:48,667 [Christopher] I'm gonna make a soup. 162 00:07:48,667 --> 00:07:50,800 -[judges exclaiming] -Ooh. Interesting. 163 00:07:50,800 --> 00:07:52,166 [Maneet] Go big or go home, right? 164 00:07:52,166 --> 00:07:54,300 Big risk. 165 00:07:54,300 --> 00:07:58,166 [Christopher] I'm gonna make curry leaf squash soup with sauteed rabbit sausage. 166 00:07:58,166 --> 00:07:59,967 The rabbit sausage is bizarre, 167 00:07:59,967 --> 00:08:02,166 but I'mma get a nice sear on it, get some caramelization. 168 00:08:02,166 --> 00:08:04,300 Really get that rabbit flavor forward. 169 00:08:04,300 --> 00:08:06,600 Fuzzy squash doesn't have much flavor, 170 00:08:06,600 --> 00:08:08,266 so I'm grabbing some miso paste, 171 00:08:08,266 --> 00:08:10,700 paprika, garlic, onion, and coriander. 172 00:08:12,300 --> 00:08:16,000 Chef Peter was such an amazing competitor in Spin It to Win It. 173 00:08:16,000 --> 00:08:19,100 To make it through all those rounds was incredible. 174 00:08:19,100 --> 00:08:21,166 [Peter] That Chopped Spin It to Win It tournament was crazy. 175 00:08:21,166 --> 00:08:22,800 I survived nine rounds in a row. 176 00:08:22,800 --> 00:08:25,700 It took endurance and a lot of flexibility. 177 00:08:25,700 --> 00:08:28,000 In this round, I'm making rabbit sausage meatballs 178 00:08:28,000 --> 00:08:31,333 with sauteed fuzzy squash in a curry leaf and ginger broth. 179 00:08:31,967 --> 00:08:33,266 For my fuzzy squash, 180 00:08:33,266 --> 00:08:36,266 I'm just gonna simply saute that in a little bit of olive oil. 181 00:08:36,266 --> 00:08:39,200 I beat 16 chefs, but I've never beaten a Chopped champion. 182 00:08:39,200 --> 00:08:41,634 I'm coming in with something to prove, and I'm here to do it. 183 00:08:44,900 --> 00:08:46,266 -[Maneet] Jassi! -[Jassi] Yes. 184 00:08:46,266 --> 00:08:49,300 -What are you making? -[Jassi] I'm going to toss the, uh, sausages 185 00:08:49,300 --> 00:08:51,767 with the curry leaves and onion from the southern Kerala region, 186 00:08:51,767 --> 00:08:53,967 because the curry leaves remind me of that. 187 00:08:53,967 --> 00:08:58,000 I am making rabbit sausage pepper fry with fuzzy squash murabba. 188 00:08:58,000 --> 00:09:01,066 Murabba is candied vegetable with the sugar syrup, 189 00:09:01,066 --> 00:09:04,667 and it is eaten as an accompaniment with the main dish. 190 00:09:04,667 --> 00:09:08,367 I feel pride that I am here to represent Indian cuisine with Chef Maneet. 191 00:09:08,367 --> 00:09:10,400 And I really need to make her feel proud 192 00:09:10,400 --> 00:09:12,700 by becoming the first ever Chopped legend. 193 00:09:13,500 --> 00:09:15,100 Ten minutes, chefs. 194 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. 199 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. 203 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. 206 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. 209 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. 211 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.