1 00:00:00,700 --> 00:00:01,600 Passing behind! 2 00:00:01,600 --> 00:00:02,767 It just turned up in here, 3 00:00:02,767 --> 00:00:04,600 a little bit of frantic energy. 4 00:00:07,166 --> 00:00:09,000 Right now, that curd is completely liquid. 5 00:00:09,000 --> 00:00:10,867 [Tyler] Twenty minutes is not enough time to make anything. 6 00:00:10,867 --> 00:00:12,333 Let's kick it into overdrive! 7 00:00:12,333 --> 00:00:14,000 [Rachel] When I walk into the kitchen, everybody knows what time it is. 8 00:00:14,000 --> 00:00:15,567 She should think about plating 9 00:00:15,567 --> 00:00:17,066 -right now. -I need to get plates. Oh, my God! 10 00:00:17,066 --> 00:00:19,200 There's no time to do anything. 11 00:00:19,200 --> 00:00:20,867 I'm worried how her 12 00:00:20,867 --> 00:00:22,867 -story will unfold. -Right behind. 13 00:00:22,867 --> 00:00:24,166 I need to challenge myself 14 00:00:24,166 --> 00:00:25,500 and just bring it. 15 00:00:25,500 --> 00:00:28,400 -[exhales] -[Ted] If your dish doesn't cut it... 16 00:00:28,400 --> 00:00:30,634 -[Nana exclaims] -[Ted] ...you'll be chopped. 17 00:00:37,100 --> 00:00:39,367 [Rachel] I'm definitely a no-nonsense kind of chef. 18 00:00:39,367 --> 00:00:40,567 When I walk into the kitchen, 19 00:00:40,567 --> 00:00:41,900 everybody knows what time it is. 20 00:00:43,367 --> 00:00:44,300 I'm the executive chef 21 00:00:44,300 --> 00:00:46,367 of the Stovall House in Tampa, Florida. 22 00:00:46,367 --> 00:00:49,066 I make Italian food mixed with a little bit of Mediterranean. 23 00:00:49,066 --> 00:00:50,867 It's gonna have, like, big, bold flavors. 24 00:00:50,867 --> 00:00:53,100 Everything's gonna be balanced. Salt, acidity. 25 00:00:53,100 --> 00:00:54,567 There's gonna be a little bit of heat there. 26 00:00:54,567 --> 00:00:56,166 Amazing. Perfect. 27 00:00:56,166 --> 00:00:57,367 I've been cooking my whole life. 28 00:00:57,367 --> 00:00:58,867 I come from a big Greek family. 29 00:00:58,867 --> 00:01:00,266 My parents always cooked, 30 00:01:00,266 --> 00:01:01,567 but I definitely have had 31 00:01:01,567 --> 00:01:03,367 a lot of experience, a lot of different cuisines. 32 00:01:03,367 --> 00:01:04,567 Money. 33 00:01:04,567 --> 00:01:07,000 So I really feel like it's my time. 34 00:01:10,900 --> 00:01:13,100 [Tyler] I kind of want to be like the teddy bear that everyone sees 35 00:01:13,100 --> 00:01:14,767 and they're like, "Oh, this guy's got nothing on us." 36 00:01:14,767 --> 00:01:17,567 But once the gloves come off, you know, grizzly bear time. 37 00:01:17,567 --> 00:01:19,667 Magic fingers. [chuckles] 38 00:01:19,667 --> 00:01:21,967 I'm the owner and operator of Alchemy Bakery. 39 00:01:21,967 --> 00:01:23,800 These are gonna pop up really, really sexy. 40 00:01:24,300 --> 00:01:25,667 Alchemy Bakery is comprised of 41 00:01:25,667 --> 00:01:28,100 bespoke desserts that are all custom made. 42 00:01:28,100 --> 00:01:29,700 That's why they call me the Black Willy Wonka. 43 00:01:32,100 --> 00:01:34,367 But at the same time, I'm a savory chef as well. 44 00:01:34,367 --> 00:01:37,100 I call myself a soul food oriented chef 45 00:01:37,100 --> 00:01:38,767 with global influences. 46 00:01:38,767 --> 00:01:40,900 I tend to be very creative in the kitchen. 47 00:01:40,900 --> 00:01:42,867 I treat my food as more of an art form. 48 00:01:42,867 --> 00:01:45,333 Anytime I do something, it's always more than food. 49 00:01:49,166 --> 00:01:51,800 [Nana] What I really love is introducing people to African food 50 00:01:51,800 --> 00:01:53,100 in that fine dining lens. 51 00:01:53,100 --> 00:01:55,000 All right, we're cooking now. 52 00:01:56,100 --> 00:01:57,967 I'm the executive chef of 53 00:01:57,967 --> 00:01:59,467 Love That I Knead Supper Club, 54 00:01:59,467 --> 00:02:01,900 a West African focused dinner series 55 00:02:01,900 --> 00:02:05,066 that I do in Philadelphia, New York, and Ghana. 56 00:02:05,066 --> 00:02:07,166 Yeah. That's it. 57 00:02:07,166 --> 00:02:08,967 I worked in numerous restaurants. 58 00:02:08,967 --> 00:02:11,300 I ended up working for Wolfgang Puck, 59 00:02:11,300 --> 00:02:13,200 Chef Jose Garces. 60 00:02:13,200 --> 00:02:14,567 That's good stock right here. 61 00:02:14,567 --> 00:02:16,567 I'm here to prove that 62 00:02:16,567 --> 00:02:18,200 African cuisine is the future. 63 00:02:18,200 --> 00:02:19,467 Mm. Yeah. 64 00:02:19,467 --> 00:02:22,467 It's about time people really saw 65 00:02:22,467 --> 00:02:23,533 what we're made of. 66 00:02:23,867 --> 00:02:25,233 Oh, yeah, baby. 67 00:02:26,567 --> 00:02:28,867 [laughs] 68 00:02:28,867 --> 00:02:30,300 [Danny] I've always said I'm the first guy 69 00:02:30,300 --> 00:02:32,500 to fire his mother if she does a bad job. 70 00:02:32,500 --> 00:02:34,934 She knows it too. I've told her. [chuckles] 71 00:02:35,867 --> 00:02:38,066 I am a proud owner of Santo Chorizo 72 00:02:38,066 --> 00:02:39,667 and Santa Masa Tamaleria. 73 00:02:39,667 --> 00:02:42,767 She loves me. Look at this chunk. Here's a big one. 74 00:02:42,767 --> 00:02:44,300 My family's been making tamales 75 00:02:44,300 --> 00:02:46,800 for more than 60 years. 76 00:02:46,800 --> 00:02:48,567 I'm a sucker for smashing garlic 77 00:02:48,567 --> 00:02:50,100 'cause that's what grandma did. 78 00:02:50,100 --> 00:02:52,200 Tamales is in the blood. 79 00:02:52,200 --> 00:02:53,200 Salsas are in the blood. 80 00:02:53,200 --> 00:02:54,667 Best salsa ever. 81 00:02:54,667 --> 00:02:56,800 I also lived in France. 82 00:02:56,800 --> 00:02:59,900 Cut my teeth at Michelin Star restaurants. 83 00:02:59,900 --> 00:03:01,033 Ooh. 84 00:03:01,033 --> 00:03:03,867 I believe that if you are happy in the kitchen, 85 00:03:03,867 --> 00:03:05,133 that transpires onto the dish. 86 00:03:06,266 --> 00:03:07,600 It's beautiful. 87 00:03:11,367 --> 00:03:13,367 -Hello, chefs. -Hey, Ted. 88 00:03:13,367 --> 00:03:14,567 -[Nana] Hello. -[Ted] You excited to be here? 89 00:03:14,567 --> 00:03:15,767 -[Tyler] 100%. -[Danny] Absolutely. 90 00:03:15,767 --> 00:03:16,800 There are three rounds. 91 00:03:16,800 --> 00:03:18,567 Mandatory mystery ingredients 92 00:03:18,567 --> 00:03:19,600 for each course. 93 00:03:19,600 --> 00:03:23,500 If your dish doesn't cut it, you will be chopped. 94 00:03:23,967 --> 00:03:25,233 -Not today. -Not me. 95 00:03:25,233 --> 00:03:28,433 All right, let's see what surprises are in this first basket. 96 00:03:32,300 --> 00:03:33,433 Open it up! 97 00:03:34,567 --> 00:03:35,467 [exhales] 98 00:03:35,467 --> 00:03:36,967 [laughs] 99 00:03:36,967 --> 00:03:38,266 [Ted] And of course, we have... 100 00:03:38,266 --> 00:03:39,967 [laughs] What? 101 00:03:39,967 --> 00:03:41,133 [Ted] ...kholodets. 102 00:03:42,100 --> 00:03:44,967 [chuckles] I have never seen that before. 103 00:03:44,967 --> 00:03:46,066 Wow. 104 00:03:46,066 --> 00:03:47,967 [Ted] You've also got cauliflower. 105 00:03:47,967 --> 00:03:50,900 All right. Cauliflower. Let's go. 106 00:03:50,900 --> 00:03:52,567 All right. All right. All right. 107 00:03:52,567 --> 00:03:53,900 [Ted] Hamachi collar. 108 00:03:55,000 --> 00:03:57,133 And black sweet corn. 109 00:03:58,200 --> 00:03:59,133 Let's get it. 110 00:03:59,133 --> 00:04:01,300 [Ted] The 20-minute first round starts... 111 00:04:01,300 --> 00:04:03,000 -[exhales] -[Tyler] Oh. 112 00:04:03,000 --> 00:04:04,033 ...right now. 113 00:04:04,667 --> 00:04:06,066 All right. Here we go. 114 00:04:06,066 --> 00:04:07,700 -Here we go. -Let's go, chefs. 115 00:04:09,200 --> 00:04:10,333 [Nana] Okay. 116 00:04:10,333 --> 00:04:12,967 Marc, you are joined by James Beard Award-winning chef 117 00:04:12,967 --> 00:04:14,667 Kwame Onwuachi 118 00:04:14,667 --> 00:04:16,600 and Korean cuisine superstar 119 00:04:16,600 --> 00:04:18,767 Chef Esther Choi. Welcome to you both. 120 00:04:18,767 --> 00:04:19,700 -Thank you. -[Kwame] Thank you. 121 00:04:19,700 --> 00:04:20,767 Kwame, Esther, 122 00:04:20,767 --> 00:04:22,567 what do you love in this first basket? 123 00:04:22,567 --> 00:04:24,367 -The kholodet. -What is it? 124 00:04:24,367 --> 00:04:25,800 -[Esther] Meat jelly. -[Kwame] It's meat jelly. 125 00:04:25,800 --> 00:04:28,400 Well, it's basically chicken stock that's gelatinized. 126 00:04:28,400 --> 00:04:30,667 It's thickened with the collagen of the bones. 127 00:04:30,667 --> 00:04:32,667 And this one's got chicken. It's got a carrot in it. 128 00:04:32,667 --> 00:04:34,000 It's got some egg. 129 00:04:34,000 --> 00:04:34,967 I believe this is from Russia. 130 00:04:34,967 --> 00:04:37,600 So, they tend to eat it as a snack with vodka. 131 00:04:37,600 --> 00:04:40,000 It's really good. They have hamachi collar as well, right? 132 00:04:40,000 --> 00:04:41,567 So, I would get that thing reducing down. 133 00:04:41,567 --> 00:04:43,734 Add some sugar to it, some fish sauce. 134 00:04:44,700 --> 00:04:45,667 [Rachel] Ooh. 135 00:04:45,667 --> 00:04:47,266 Oh, man. 136 00:04:47,266 --> 00:04:48,967 Hoping it needs cilantro, 'cause I have like... 137 00:04:48,967 --> 00:04:51,100 -Cilantro. My neighbor has it. -...three sprigs. 138 00:04:51,100 --> 00:04:52,467 [Rachel] I've been nominated for 139 00:04:52,467 --> 00:04:54,367 a James Beard Award for Rising Star Chef. 140 00:04:54,367 --> 00:04:56,567 I won Best Chef in St. Pete. 141 00:04:56,567 --> 00:04:57,367 When I come into the kitchen, 142 00:04:57,367 --> 00:04:59,266 it's time to lock up and lock in. 143 00:04:59,266 --> 00:05:00,867 Get the fins off. 144 00:05:00,867 --> 00:05:03,166 I see the hamachi collar and I think to myself, 145 00:05:03,166 --> 00:05:05,200 "I've eaten this before, but I've never had to cook it." 146 00:05:05,200 --> 00:05:07,500 So, I'm hoping that I can get it in a taco. 147 00:05:07,500 --> 00:05:09,567 I'm making a hamachi collar taco 148 00:05:09,567 --> 00:05:12,500 with a black corn pico and a cauliflower puree. 149 00:05:13,400 --> 00:05:14,266 While the hamachi is cooking, 150 00:05:14,266 --> 00:05:16,600 I start on my napa slaw to add some 151 00:05:16,600 --> 00:05:19,266 freshness to it, a little bit of brightness to the dish. 152 00:05:19,266 --> 00:05:21,567 Well, I like to win for my wife. 153 00:05:21,567 --> 00:05:23,166 She recently was diagnosed with cancer, 154 00:05:23,166 --> 00:05:24,600 and I think that she's just like 155 00:05:24,600 --> 00:05:26,533 the strongest person I've ever met. 156 00:05:28,867 --> 00:05:30,166 [Marc] Danny took that corn 157 00:05:30,166 --> 00:05:31,300 and dropped it into hot water. 158 00:05:31,300 --> 00:05:32,367 -[Esther] Smart. -Smart move. 159 00:05:32,367 --> 00:05:34,200 [Kwame] It's an Asian corn. 160 00:05:34,200 --> 00:05:35,467 So it's a little bit sweeter. 161 00:05:35,467 --> 00:05:36,800 -[Esther] Starchy. -[Kwame] Starchy. 162 00:05:36,800 --> 00:05:38,400 You have to cook it down a lot. 163 00:05:39,300 --> 00:05:41,100 [exhales tensely] 164 00:05:41,100 --> 00:05:42,400 [Danny] My grandmother, 165 00:05:42,400 --> 00:05:45,300 she made tamales for more than 60 years, 166 00:05:45,300 --> 00:05:47,166 so I hope these judges are 167 00:05:47,166 --> 00:05:49,867 really into spices and layers of flavor 168 00:05:49,867 --> 00:05:51,734 because that's what I'm bringing to the Chopped table. 169 00:05:52,066 --> 00:05:53,066 For my appetizer, 170 00:05:53,066 --> 00:05:56,000 I'm making a grilled hamachi collar tostada 171 00:05:56,000 --> 00:05:58,066 with a kholodets tomatillo salsa, 172 00:05:58,066 --> 00:05:59,200 cauliflower relish, 173 00:05:59,200 --> 00:06:02,000 and the black sweet corn as a garnish. 174 00:06:02,467 --> 00:06:03,667 Danny, what do you got for us? 175 00:06:03,667 --> 00:06:05,867 So I'm working on a tostada. 176 00:06:05,867 --> 00:06:08,600 -Get a nice little crunch factor. -[Kwame] Right. 177 00:06:08,600 --> 00:06:10,867 [Danny] Now that my hamachi collar has been marinating, 178 00:06:10,867 --> 00:06:12,400 I go straight to the grill pan. 179 00:06:15,867 --> 00:06:16,900 [Tyler] A lot of people know me for 180 00:06:16,900 --> 00:06:18,367 my pastry background, but at the same time, 181 00:06:18,367 --> 00:06:19,900 I'm really, really known for 182 00:06:19,900 --> 00:06:21,700 my savory food as well. That's how I started. 183 00:06:21,700 --> 00:06:24,266 You know, I was a savory chef before I got into my pastries. 184 00:06:24,266 --> 00:06:27,100 I kind of start to go towards my soul food, 185 00:06:27,100 --> 00:06:29,266 Southern influence a little bit. 186 00:06:29,266 --> 00:06:32,066 I will be doing a Southern deep-fried hamachi collar 187 00:06:32,066 --> 00:06:35,467 with a cauliflower and black corn succotash 188 00:06:35,467 --> 00:06:36,767 and lime crema. 189 00:06:37,567 --> 00:06:39,100 -Tai, how are you doing? -[Tyler] I'm doing great. 190 00:06:39,100 --> 00:06:40,600 So I'm gonna do a really cool succotash 191 00:06:40,600 --> 00:06:42,100 with this purple corn over here 192 00:06:42,100 --> 00:06:43,400 and this cauliflower. 193 00:06:43,400 --> 00:06:46,467 I'm gonna use a little bit of this meat, whatever you gave me, 194 00:06:46,467 --> 00:06:48,467 broth to kind of fortify 195 00:06:48,467 --> 00:06:49,600 a little bit of my succotash 196 00:06:49,600 --> 00:06:51,567 to give it a little bit more flavor. 197 00:06:51,567 --> 00:06:53,767 -[Nana] Tai, how you doing? -Doing great, boo. How are you doing? 198 00:06:53,767 --> 00:06:56,467 I'm all right, girl. [laughs] I'm all right. 199 00:06:56,467 --> 00:07:00,500 My style of cooking is about my heritage. 200 00:07:00,500 --> 00:07:02,500 So I'm really bringing West Africa, 201 00:07:02,500 --> 00:07:04,967 primarily Ghana to the map. 202 00:07:04,967 --> 00:07:07,000 I'm gonna do something like this. 203 00:07:07,000 --> 00:07:08,667 So for my appetizer, 204 00:07:08,667 --> 00:07:10,467 I'm gonna do a curried 205 00:07:10,467 --> 00:07:12,400 hamachi collar stew 206 00:07:12,400 --> 00:07:15,000 with a corn and cauliflower salad 207 00:07:15,000 --> 00:07:17,100 and stuffed wontons. 208 00:07:17,100 --> 00:07:18,400 Like this. 209 00:07:19,166 --> 00:07:20,867 -Like that. -[Kwame] Nana, what's up? 210 00:07:20,867 --> 00:07:21,934 What you doing over there? 211 00:07:21,934 --> 00:07:24,967 I'm going to my roots. I'm from Ghana, right? So... 212 00:07:24,967 --> 00:07:26,800 -Okay. -[Nana] I'm gonna do 213 00:07:26,800 --> 00:07:28,133 a curry stew 214 00:07:28,867 --> 00:07:30,800 -with the hamachi. -All right. 215 00:07:30,800 --> 00:07:32,400 [Nana] I have mad respect for Chef Kwame. 216 00:07:32,400 --> 00:07:34,100 I love what he's doing. 217 00:07:34,100 --> 00:07:37,700 He has an amazing restaurant that puts on for West Africa. 218 00:07:37,700 --> 00:07:40,300 So I'm shooting to hit his palate. 219 00:07:40,300 --> 00:07:42,166 Lord have mercy. 220 00:07:42,166 --> 00:07:44,900 -Chefs, less than ten minutes to go here. -[Danny] Heard. 221 00:07:46,800 --> 00:07:49,500 Is there anything challenging about hamachi collar? 222 00:07:49,500 --> 00:07:51,500 Basically, the meat is within it. So if you're gonna... 223 00:07:51,500 --> 00:07:52,867 -[Esther] Yeah. -...try to harvest the meat, 224 00:07:52,867 --> 00:07:54,266 it's a lot of work... 225 00:07:54,266 --> 00:07:55,433 -[Esther] Mm-hmm. -[Marc] ...to be able to dig it all out of there. 226 00:07:55,433 --> 00:07:56,867 -You would have to cook it first. -[Kwame] Yeah. 227 00:07:56,867 --> 00:07:59,300 [Marc] I think cooking it and scraping it out would be good. 228 00:07:59,567 --> 00:08:01,166 YOLO. 229 00:08:01,166 --> 00:08:03,367 Rachel, you gonna make us some good food? We're hungry. 230 00:08:03,367 --> 00:08:05,100 Right now, I'm blanching the corn 231 00:08:05,100 --> 00:08:08,100 so I can make a little bit of pico out of it. 232 00:08:08,100 --> 00:08:09,867 I'm using the black sweet corn to make a pico. 233 00:08:09,867 --> 00:08:11,567 This is gonna add a good texture to the dish, 234 00:08:11,567 --> 00:08:13,700 as well as a good amount of acidity and heat. 235 00:08:15,567 --> 00:08:17,967 I go to check on the hamachi collar and start pulling out some of the meat. 236 00:08:17,967 --> 00:08:19,867 Come on, you little collar meat. 237 00:08:19,867 --> 00:08:21,567 And I realize that it's not cooked all the way, 238 00:08:21,567 --> 00:08:23,000 so I throw them back into the pan 239 00:08:23,000 --> 00:08:25,567 in hopes that I can get some of that meat cooked 240 00:08:25,567 --> 00:08:27,634 so I at least have some hamachi in the tacos. 241 00:08:29,667 --> 00:08:30,533 [Danny] The kholodets. 242 00:08:30,533 --> 00:08:32,667 My plan for that is to make a salsa. 243 00:08:32,667 --> 00:08:34,567 I add a chunk of the cauliflower. 244 00:08:34,567 --> 00:08:36,567 Danny's got a nice green sauce 245 00:08:36,567 --> 00:08:38,667 going in his blender right now. It looks delicious. 246 00:08:38,667 --> 00:08:41,600 [Danny] So my salsa tastes refreshing. 247 00:08:41,600 --> 00:08:43,100 I love the acidity notes 248 00:08:43,100 --> 00:08:45,266 from the raw tomatillos. 249 00:08:45,266 --> 00:08:46,500 -[Rachel] Behind, behind, behind. -All right. 250 00:08:49,367 --> 00:08:50,600 Let's kick it into overdrive, guys. 251 00:08:50,600 --> 00:08:52,367 Let's kick it into overdrive! 252 00:08:52,367 --> 00:08:55,600 With the hamachi collar, I'm gonna deep fry it. 253 00:08:55,600 --> 00:08:57,467 I think this is gonna be a winner. 254 00:08:57,467 --> 00:08:59,000 [Marc] Seven minutes left. 255 00:08:59,000 --> 00:09:02,266 Tai is in the fryer with his collars right now, guys. 256 00:09:02,266 --> 00:09:05,166 -[Esther] Okay. -This is gonna be like a dumpling situation. 257 00:09:05,166 --> 00:09:07,367 I see wontons in the pantry. 258 00:09:07,367 --> 00:09:10,000 I think this will act as not only a crunch factor, 259 00:09:10,000 --> 00:09:14,900 but a starch that will help to slop up that stew. 260 00:09:14,900 --> 00:09:16,266 It looks like she's actually using 261 00:09:16,266 --> 00:09:19,667 the kholodets to make the filling for the dumplings. 262 00:09:19,667 --> 00:09:22,000 I'm really concerned about Nana filling these dumplings 263 00:09:22,000 --> 00:09:22,834 and getting them cooked. 264 00:09:22,834 --> 00:09:24,400 She needs to get it into the fryer. 265 00:09:24,400 --> 00:09:25,667 Chef, are you in the fryer right now? 266 00:09:25,667 --> 00:09:27,300 -[Tyler] Yes, I am in the fryer right now. -In both baskets? 267 00:09:27,300 --> 00:09:28,767 -[Tyler] Yes, both baskets. -[Nana] Can you... 268 00:09:28,767 --> 00:09:30,667 Uh, probably about... Give me two minutes. 269 00:09:30,667 --> 00:09:32,166 Oui, oui. 270 00:09:32,166 --> 00:09:36,000 Tai is in the damn fryer with both baskets. 271 00:09:36,000 --> 00:09:37,767 [Kwame] We've only got six minutes left. 272 00:09:37,767 --> 00:09:40,500 And Tai said he has two more minutes in the fryer. 273 00:09:41,166 --> 00:09:43,467 [Nana] I need him to get out. 274 00:09:43,467 --> 00:09:44,967 Lord, help me. 275 00:09:44,967 --> 00:09:47,700 I'm worried how her story will unfold. 276 00:09:47,700 --> 00:09:49,467 [exclaims] 277 00:09:49,467 --> 00:09:51,400 I don't know what I'm doing. 278 00:09:57,300 --> 00:09:58,967 Five minutes to go, chefs. 279 00:09:58,967 --> 00:10:00,100 Get it done. 280 00:10:00,100 --> 00:10:01,600 Something's making something. 281 00:10:01,600 --> 00:10:04,500 I need to fry these wontons as soon as possible. 282 00:10:04,767 --> 00:10:06,133 [exclaims] 283 00:10:07,867 --> 00:10:10,367 [Ted] All right, Nana, that fryer is free now. 284 00:10:10,367 --> 00:10:11,767 Tai is finally out of the fryer. 285 00:10:11,767 --> 00:10:14,600 I race over and finally drop in 286 00:10:14,900 --> 00:10:16,467 my wontons. 287 00:10:18,300 --> 00:10:20,867 -[Ted] Does it sound like filling is coming out? -[Esther] Yes. 288 00:10:20,867 --> 00:10:23,066 The fold on them is not very tight. 289 00:10:23,066 --> 00:10:25,033 Those wontons could actually end up with nothing in them. 290 00:10:25,967 --> 00:10:27,767 The table looks crazy right now. 291 00:10:27,767 --> 00:10:29,667 Rachel, how you doing down there? 292 00:10:29,667 --> 00:10:31,700 [Rachel] I'm making a little bit of a cauliflower 293 00:10:31,700 --> 00:10:34,600 Mexican crema drizzle for the taco. 294 00:10:34,600 --> 00:10:36,100 I'm just gonna put that in there. 295 00:10:36,100 --> 00:10:38,400 [Nana exclaims] Behind, behind. 296 00:10:39,300 --> 00:10:41,567 Two and a half minutes. Come on. 297 00:10:41,567 --> 00:10:43,634 Just start thinking about plating, y'all. 298 00:10:45,767 --> 00:10:47,300 [Rachel] Danny, I'm not freaking out. Are you freaking out? 299 00:10:47,300 --> 00:10:48,967 Nah, not at all. 300 00:10:48,967 --> 00:10:51,100 -Not this guy. -[Rachel] "Not this guy." 301 00:10:51,100 --> 00:10:54,467 [Danny] So next I get started on my raw cauliflower relish, 302 00:10:54,467 --> 00:10:55,800 which I want to 303 00:10:55,800 --> 00:10:58,166 introduce those same citrus notes 304 00:10:58,166 --> 00:11:00,767 that were on the marinade for the hamachi collar, 305 00:11:00,767 --> 00:11:03,834 and just bring that right acidity. 306 00:11:05,467 --> 00:11:07,100 I'm liking Tai right now 307 00:11:07,100 --> 00:11:08,300 putting all sorts of lime zest... 308 00:11:08,300 --> 00:11:09,867 -[Esther] Oh. -[Marc] ...on top of these hamachi collars 309 00:11:09,867 --> 00:11:11,467 and seasoning them up. It's great. 310 00:11:11,467 --> 00:11:13,066 And they look good. 311 00:11:14,500 --> 00:11:17,567 [Tyler] I know Mexican crema adds really great flavor and fat. 312 00:11:17,567 --> 00:11:19,667 I'm gonna just season it with salt, pepper, 313 00:11:19,667 --> 00:11:21,100 lime juice, and more lime zest. 314 00:11:21,100 --> 00:11:23,233 That's really gonna tie everything together. 315 00:11:24,467 --> 00:11:27,000 I really don't need that much. 316 00:11:27,000 --> 00:11:30,000 I'm gonna take the sweet corn 317 00:11:30,000 --> 00:11:31,867 and the cauliflower 318 00:11:31,867 --> 00:11:33,133 and make a salad. 319 00:11:33,133 --> 00:11:35,600 That's gonna add a little bit more of a crunch to my stew. 320 00:11:36,867 --> 00:11:38,200 [Esther] Oh, my God, I'm stressed out. 321 00:11:38,200 --> 00:11:40,667 Chefs, you should think about plating right now. 322 00:11:40,667 --> 00:11:43,200 [Ted] Okay, Nana's got her dumplings 323 00:11:43,200 --> 00:11:44,367 out of the basket. 324 00:11:44,367 --> 00:11:45,500 One minute to go now, chefs. 325 00:11:45,500 --> 00:11:47,467 -[Nana] One. -One minute, heard. 326 00:11:47,467 --> 00:11:48,867 [Kwame] Let's get it on the plate. 327 00:11:48,867 --> 00:11:49,834 -Get it on the plate. -Chefs, you got this. 328 00:11:49,834 --> 00:11:52,567 You got this. Make sure all four ingredients 329 00:11:52,567 --> 00:11:55,000 are on your plates. 30 seconds, chefs. 330 00:11:55,000 --> 00:11:56,100 [Tyler] Heard, 30 seconds. 331 00:11:56,100 --> 00:11:57,467 [Rachel] All right. 332 00:11:57,467 --> 00:11:58,900 Okay, chefs, you've got to 333 00:11:58,900 --> 00:12:01,100 complete those plates in 334 00:12:01,100 --> 00:12:03,700 ten, nine, eight, 335 00:12:04,100 --> 00:12:06,367 seven, six, five... 336 00:12:06,367 --> 00:12:07,600 -[Nana whooping] Let's get it. -[Ted] ...four... 337 00:12:07,600 --> 00:12:09,767 -You got this, Danny. You got this. -[Ted] ...three, two, 338 00:12:09,767 --> 00:12:10,800 one. 339 00:12:11,700 --> 00:12:14,300 -Time's up. -[Esther] Wow. 340 00:12:16,767 --> 00:12:18,567 -Good job. Good job. -Good job. Very good job. 341 00:12:18,567 --> 00:12:20,400 [Rachel] That round was intense. 342 00:12:20,400 --> 00:12:21,667 I feel okay about my dish. 343 00:12:21,667 --> 00:12:23,767 I feel like I transformed all the ingredients in the basket 344 00:12:23,767 --> 00:12:26,100 into something else. So I feel pretty good. 345 00:12:26,100 --> 00:12:27,300 [exhales] 346 00:12:31,300 --> 00:12:34,266 Oh, my gosh, that went crazy. 347 00:12:34,266 --> 00:12:36,767 I'm very relieved I got everything on the plate. 348 00:12:36,767 --> 00:12:38,433 I think under pressure... 349 00:12:39,700 --> 00:12:41,734 you could crack, but I held it together. 350 00:12:50,100 --> 00:12:52,367 Chefs, you have arrived at the chopping block. 351 00:12:52,367 --> 00:12:53,800 Your appetizer basket brought you 352 00:12:53,800 --> 00:12:54,934 kholodets, 353 00:12:55,467 --> 00:12:56,667 cauliflower, 354 00:12:56,667 --> 00:12:58,066 hamachi collar, 355 00:12:58,066 --> 00:12:59,700 and black sweet corn. 356 00:13:00,567 --> 00:13:02,967 Chef Danny, please tell us about your appetizer. 357 00:13:02,967 --> 00:13:05,266 How are you, judges? So in front of you, I've made you 358 00:13:05,266 --> 00:13:07,600 a grilled hamachi collar tostada. 359 00:13:07,600 --> 00:13:10,300 I took the kholodets and made a salsa. 360 00:13:13,867 --> 00:13:16,700 Chef, beautiful flavors. I love the hamachi. 361 00:13:16,700 --> 00:13:19,467 It's cooked really nicely. I love the salsa. 362 00:13:19,467 --> 00:13:21,166 It's like really nice and beautiful 363 00:13:21,166 --> 00:13:23,900 and goes really nice with the hamachi. 364 00:13:23,900 --> 00:13:26,367 The corn's cooked beautifully. The hamachi's great. 365 00:13:26,367 --> 00:13:28,634 I think it's a really, really great bite. 366 00:13:30,100 --> 00:13:32,133 I just wanted a little bit more seasoning. 367 00:13:33,100 --> 00:13:34,300 I think that would have really helped, 368 00:13:34,300 --> 00:13:37,400 like more salt, more acid. 369 00:13:37,400 --> 00:13:40,367 I would have loved to see more kholodet used in a way. 370 00:13:40,367 --> 00:13:41,700 But all in all, great flavors. 371 00:13:41,700 --> 00:13:43,166 Really, really great flavors. 372 00:13:43,166 --> 00:13:44,100 Thanks, chef. 373 00:13:44,100 --> 00:13:46,166 Thank you, Chef Danny. Next up, Chef Nana. 374 00:13:46,166 --> 00:13:48,000 I have prepared for you 375 00:13:48,000 --> 00:13:50,967 a curried hamachi collar stew, 376 00:13:50,967 --> 00:13:52,600 stuffed wontons 377 00:13:52,867 --> 00:13:54,767 with a corn 378 00:13:54,767 --> 00:13:56,400 and cauliflower salad. 379 00:13:56,400 --> 00:13:58,100 I tried to stick with what I knew. 380 00:13:58,100 --> 00:13:59,567 I'm a first-generation Ghanaian-American, 381 00:13:59,567 --> 00:14:02,600 and we eat a lot of stews and soups, 382 00:14:02,600 --> 00:14:05,567 so that was what came to mind. 383 00:14:05,567 --> 00:14:08,700 Chef, what I really loved about this dish is 384 00:14:08,700 --> 00:14:10,800 it's just so beautiful to look at. 385 00:14:11,500 --> 00:14:13,200 I really love the hamachi collar. 386 00:14:13,200 --> 00:14:14,700 It's so delicious. 387 00:14:14,700 --> 00:14:18,200 The cauliflower was one of my favorite parts, too. 388 00:14:18,200 --> 00:14:20,700 The corn's cooked beautifully. The hamachi's great. 389 00:14:21,266 --> 00:14:23,066 But to me, this is representing 390 00:14:23,066 --> 00:14:25,400 20 minutes of too many thoughts going on. 391 00:14:27,667 --> 00:14:29,467 I would have loved it if you had concentrated on 392 00:14:29,467 --> 00:14:30,867 a narrower sort of road. 393 00:14:30,867 --> 00:14:33,467 -Sure. -[Marc] The wontons, I don't think, really work. 394 00:14:33,467 --> 00:14:35,100 And they're sitting in a sauce here, 395 00:14:35,100 --> 00:14:36,900 kind of getting soggy. 396 00:14:37,467 --> 00:14:39,400 I have to echo chef's thoughts. 397 00:14:39,400 --> 00:14:41,700 But I think it's a beautiful dish to look at, 398 00:14:41,700 --> 00:14:43,200 and it's tasty. 399 00:14:43,200 --> 00:14:44,266 Thank you. 400 00:14:44,266 --> 00:14:46,100 Thank you, Chef Nana. Chef Tai. 401 00:14:46,100 --> 00:14:47,600 So I did 402 00:14:47,600 --> 00:14:49,567 kind of a dish inspired by 403 00:14:49,567 --> 00:14:52,066 my affinity for Southern food, 404 00:14:52,066 --> 00:14:53,567 also with global influences. 405 00:14:53,567 --> 00:14:55,667 So I did a deep-fried hamachi collar. 406 00:14:55,667 --> 00:14:58,467 On top of it is a little bit of a corn succotash. 407 00:14:58,467 --> 00:15:00,767 Then there's a little bit of a lime crema 408 00:15:00,767 --> 00:15:02,567 on the very, very bottom. 409 00:15:02,567 --> 00:15:06,300 Chef, really sophisticated cooking here. 410 00:15:06,300 --> 00:15:08,700 Just delicious in every front. 411 00:15:09,567 --> 00:15:11,266 Like, sauce, good. 412 00:15:11,266 --> 00:15:13,467 Succotash, just delicious. 413 00:15:13,467 --> 00:15:15,600 And it just came together so nicely. 414 00:15:15,600 --> 00:15:17,600 -Thank you. -[Kwame] The crema 415 00:15:17,600 --> 00:15:20,166 adds a huge pop of flavor. 416 00:15:20,166 --> 00:15:21,800 It brightens it all up. 417 00:15:21,800 --> 00:15:24,767 The lime crema tying back to the lime zest 418 00:15:24,767 --> 00:15:27,266 that you put on the collar when it came out of the fryer, 419 00:15:27,266 --> 00:15:28,433 a brilliant move. 420 00:15:29,100 --> 00:15:30,567 [Kwame] The fish is cooked beautifully. 421 00:15:30,567 --> 00:15:33,467 I mean, I would have liked more of a crisp to it 422 00:15:33,467 --> 00:15:35,100 because it was fried. 423 00:15:35,100 --> 00:15:36,066 But succotash is nice. 424 00:15:36,066 --> 00:15:37,834 I can taste the kholodet. [chuckles softly] 425 00:15:38,500 --> 00:15:39,467 Chef Tai, thank you. 426 00:15:39,467 --> 00:15:40,667 Thank you very much. 427 00:15:40,667 --> 00:15:43,266 Finally, Chef Rachel, please tell us about your starter. 428 00:15:43,266 --> 00:15:45,000 Hi, judges. So I made for you 429 00:15:45,000 --> 00:15:46,467 a hamachi collar taco 430 00:15:46,467 --> 00:15:48,367 with a black corn pico, 431 00:15:48,367 --> 00:15:50,266 a little bit of napa slaw on the bottom, 432 00:15:50,266 --> 00:15:52,133 and a cauliflower crema on top. 433 00:15:53,166 --> 00:15:55,500 So, chef, I took a bite of the taco 434 00:15:55,500 --> 00:15:59,000 and the flavors were really balanced. 435 00:15:59,000 --> 00:16:01,300 -It was quite tasty. -It was a good strategy. 436 00:16:01,300 --> 00:16:04,567 A little taco is a good idea. And you seasoned it well. 437 00:16:04,567 --> 00:16:07,367 You added the napa cabbage, which made it fresh. 438 00:16:07,367 --> 00:16:09,000 The problem is that 439 00:16:09,000 --> 00:16:10,700 everything tasted kind of raw. 440 00:16:11,567 --> 00:16:12,700 The hamachi collar 441 00:16:12,700 --> 00:16:14,467 should have cooked a little bit longer. 442 00:16:14,467 --> 00:16:15,867 And then the corn could have been cooked 443 00:16:15,867 --> 00:16:17,400 a little bit longer as well. 444 00:16:19,066 --> 00:16:21,266 But overall, the seasoning was really nice, 445 00:16:21,266 --> 00:16:24,000 and nice acid to it, and good flavors. 446 00:16:24,000 --> 00:16:25,467 -Thank you. -[Kwame] Yes, chef. 447 00:16:25,467 --> 00:16:27,667 Although, like, when it came, it was very unassuming, 448 00:16:27,667 --> 00:16:29,100 the flavors were beautiful. 449 00:16:29,767 --> 00:16:31,467 The sweetness from the corn 450 00:16:31,467 --> 00:16:32,700 against the spiciness 451 00:16:32,700 --> 00:16:34,934 from the jalapenos. It's a tasty bite. 452 00:16:36,300 --> 00:16:37,834 Chef Rachel, thank you. 453 00:16:38,367 --> 00:16:39,600 Thank you, chefs. 454 00:16:40,467 --> 00:16:42,166 [Rachel] I feel a little nervous, honestly. 455 00:16:42,166 --> 00:16:43,333 But I think that 456 00:16:43,333 --> 00:16:45,467 Chef Danny is in danger of being on the chopping block. 457 00:16:45,467 --> 00:16:47,600 Him and I had similar dishes, so we had some 458 00:16:47,600 --> 00:16:50,700 similar technical difficulties in ours. Um, so we'll see. 459 00:16:52,166 --> 00:16:54,867 If I'm not on the chopping block, I think 460 00:16:54,867 --> 00:16:57,000 Nana or Rachel. 461 00:16:57,000 --> 00:16:58,467 So feeling 462 00:16:58,467 --> 00:17:00,433 that adrenaline rush for sure. 463 00:17:12,367 --> 00:17:14,467 So, whose dish 464 00:17:14,467 --> 00:17:16,033 is on the chopping block? 465 00:17:24,667 --> 00:17:26,767 Chef Rachel, you've been chopped. 466 00:17:26,767 --> 00:17:27,934 Judges? 467 00:17:27,934 --> 00:17:30,667 [Esther] Chef Rachel, you had some really nice flavors. 468 00:17:30,667 --> 00:17:33,266 But your execution fell a little bit short. 469 00:17:33,266 --> 00:17:35,100 Starting with the hamachi collar, 470 00:17:35,100 --> 00:17:36,400 it was undercooked. 471 00:17:36,400 --> 00:17:39,033 And then your corn was also a little undercooked. 472 00:17:39,500 --> 00:17:41,000 And so we had to chop you. 473 00:17:41,000 --> 00:17:43,400 -Thank you, guys. Thank you so much for the opportunity. -[Marc] Thank you. 474 00:17:46,967 --> 00:17:48,467 [Rachel] I feel a little disappointed for sure. 475 00:17:48,467 --> 00:17:50,567 But I'm walking out of here with my head held high. 476 00:17:50,567 --> 00:17:53,200 And I think my wife will be proud of me no matter what. 477 00:17:56,166 --> 00:17:58,300 [Ted] Chef Danny, Chef Nana, Chef Tai, 478 00:17:58,300 --> 00:17:59,634 into the entree round. 479 00:18:03,567 --> 00:18:04,800 Show us your ingredients. 480 00:18:06,800 --> 00:18:08,266 Let's go. 481 00:18:08,266 --> 00:18:11,000 [Ted] And you've got deep-fried egg yolks. 482 00:18:12,166 --> 00:18:13,567 [Nana] What is this? 483 00:18:13,567 --> 00:18:15,100 [Ted] Spigarello. 484 00:18:15,100 --> 00:18:16,667 This is like escarole. 485 00:18:16,667 --> 00:18:17,634 Uh, spigarello who? 486 00:18:17,634 --> 00:18:19,667 I've never heard of this thing ever in my life. 487 00:18:19,667 --> 00:18:21,000 [Ted] Denver steaks. 488 00:18:21,000 --> 00:18:22,800 Denver steaks. 489 00:18:24,000 --> 00:18:25,300 [Nana] This is... 490 00:18:25,867 --> 00:18:27,000 [Ted] And zhoug. 491 00:18:28,266 --> 00:18:29,800 Never met a zhoug I didn't like. 492 00:18:30,767 --> 00:18:33,667 -Zhoug night. It's a zhoug night. -Yeah. It's a zhoug night. 493 00:18:33,667 --> 00:18:35,433 [Ted] 30 minutes to make main dishes. 494 00:18:37,000 --> 00:18:38,066 Clock starts now. 495 00:18:39,166 --> 00:18:41,567 -[Marc] All right, here we go. -[Esther] Yes, yes. 496 00:18:41,567 --> 00:18:43,767 -Let's go. -Everybody's just 497 00:18:43,767 --> 00:18:45,033 beelining to the pantry. 498 00:18:45,033 --> 00:18:48,567 -They got a little pep in their step now. -[Marc] Absolutely. 499 00:18:48,567 --> 00:18:51,800 So we have deep-fried egg yolks. Just the yolks. 500 00:18:52,200 --> 00:18:53,367 Who thought of this one? 501 00:18:53,367 --> 00:18:54,967 You can find it on the streets 502 00:18:54,967 --> 00:18:57,000 of Thailand or the Philippines. 503 00:18:57,000 --> 00:18:59,000 And they freeze the egg yolks 504 00:18:59,000 --> 00:19:01,266 in breadcrumbs and then deep fry it. 505 00:19:01,266 --> 00:19:03,400 -[Kwame] Mm-hmm. -[Esther] So it retains that creamy texture. 506 00:19:03,400 --> 00:19:05,567 There's so many different things that you could do with it. 507 00:19:05,567 --> 00:19:06,834 You can make a sauce. 508 00:19:06,834 --> 00:19:09,333 [Marc] You could just use the outside, the inside, you know. 509 00:19:09,900 --> 00:19:11,567 Cast iron. Behind. 510 00:19:11,567 --> 00:19:14,367 [Marc] I hope Nana this time does not run off with some 511 00:19:14,367 --> 00:19:15,867 -crazy idea like she did... -[Esther laughs] 512 00:19:15,867 --> 00:19:17,800 ...in the first round with those wontons. 513 00:19:17,800 --> 00:19:18,834 If she sticks to her roots, 514 00:19:18,834 --> 00:19:21,000 -she's gonna have a much easier time. -Right. 515 00:19:21,000 --> 00:19:22,000 Here we go. 516 00:19:22,367 --> 00:19:23,433 Ghanaians and eggs. 517 00:19:23,433 --> 00:19:25,567 Man, let me tell you, we eat eggs with everything. 518 00:19:25,567 --> 00:19:26,467 Fried egg. 519 00:19:26,467 --> 00:19:29,667 So I am going to do 520 00:19:29,667 --> 00:19:31,467 seared Denver steaks 521 00:19:31,467 --> 00:19:33,800 with a shito compound butter, 522 00:19:33,800 --> 00:19:35,000 an egg sauce, 523 00:19:35,000 --> 00:19:37,200 and spigarello salad. 524 00:19:37,200 --> 00:19:39,266 I'm gonna use some of this. 525 00:19:39,266 --> 00:19:41,867 [Kwame] That zhoug, you know, it's a spicy sauce. 526 00:19:41,867 --> 00:19:43,100 It has a lot of cilantro in it. 527 00:19:43,100 --> 00:19:44,000 It comes from Yemen, 528 00:19:44,000 --> 00:19:46,367 and it's like a condiment on the table. 529 00:19:46,367 --> 00:19:48,700 So they should think of it as like a chimichurri 530 00:19:48,700 --> 00:19:51,000 or something like in that category. 531 00:19:53,367 --> 00:19:55,200 -Chef Nana. -Yes, sir. 532 00:19:55,200 --> 00:19:56,667 Talk to me. What you got? 533 00:19:56,667 --> 00:19:57,800 [Nana] I'm making 534 00:19:57,800 --> 00:19:59,567 a shito compound butter. 535 00:19:59,567 --> 00:20:01,700 Shito is this, like, 536 00:20:01,700 --> 00:20:02,634 pepper sauce that we have in Ghana 537 00:20:02,634 --> 00:20:04,800 that we serve with pretty much everything. 538 00:20:04,800 --> 00:20:06,233 [Kwame] I love shito. 539 00:20:07,667 --> 00:20:10,500 [Nana] As my Denver steaks are searing, 540 00:20:10,500 --> 00:20:12,266 I add the compound butter. 541 00:20:12,266 --> 00:20:13,500 Baste in that. 542 00:20:13,500 --> 00:20:15,800 Denver steak is similar to a flank steak 543 00:20:15,800 --> 00:20:17,166 -or a skirt steak, right? -[Esther] Mm-hmm. 544 00:20:17,166 --> 00:20:18,400 It's like the under blade 545 00:20:18,400 --> 00:20:20,266 and it's very well-marbled. 546 00:20:20,266 --> 00:20:22,467 Really delicious beefy flavor. 547 00:20:22,467 --> 00:20:24,000 It's a real, real treat. 548 00:20:24,000 --> 00:20:26,066 They have to cook it right though. Can't overcook it. 549 00:20:26,066 --> 00:20:28,166 -[Marc] I don't want it well done. -[Esther] Mm-hmm. 550 00:20:28,166 --> 00:20:30,000 Ain't no time to waste. 551 00:20:30,000 --> 00:20:32,467 So immediate upon seeing the steak, 552 00:20:32,467 --> 00:20:34,000 the zhoug, and kind of the eggs, 553 00:20:34,000 --> 00:20:36,100 I'm thinking a really cool play on maybe steak and eggs. 554 00:20:36,100 --> 00:20:38,100 Let's get it. Let's get it. Let's get it. 555 00:20:38,100 --> 00:20:40,600 I'm making a zhoug-marinated Denver steak 556 00:20:40,600 --> 00:20:42,367 with crispy potatoes. 557 00:20:42,367 --> 00:20:45,667 I'm doing a pancetta vinaigrette to go along with my greens. 558 00:20:45,667 --> 00:20:47,000 And then I'm also going to make 559 00:20:47,000 --> 00:20:48,333 a really, really cool bearnaise sauce. 560 00:20:49,000 --> 00:20:50,567 -Tai. -[Tyler] What's up, Kwame? 561 00:20:50,567 --> 00:20:52,700 -How you doing, man? -What you got cooking over there, man? 562 00:20:52,700 --> 00:20:54,266 I immediately saw the steak, 563 00:20:54,266 --> 00:20:57,066 and then I saw these eggs and I immediately thought kind of like a bearnaise. 564 00:20:57,066 --> 00:20:58,867 Hopefully make it really flavorful for you guys. 565 00:20:58,867 --> 00:20:59,934 -[Kwame] All right. All right. -[Esther] Nice. 566 00:20:59,934 --> 00:21:01,667 -We're looking forward to it. -[Tyler] Thank you. 567 00:21:01,667 --> 00:21:02,900 [Kwame] Tai seems dialed. 568 00:21:04,567 --> 00:21:06,767 I think for Danny, we need to see him 569 00:21:06,767 --> 00:21:07,934 up his flavor. 570 00:21:07,934 --> 00:21:09,700 -He just needs to stop holding back... -[Marc] Mm-hmm. 571 00:21:09,700 --> 00:21:11,967 ...and give us food the way he eats it at home. 572 00:21:11,967 --> 00:21:14,200 And looking by that saute pan 573 00:21:14,200 --> 00:21:15,767 with all the rehydrated chilies, 574 00:21:15,767 --> 00:21:17,400 we're gonna get that this round. 575 00:21:17,400 --> 00:21:18,834 [Esther] Mm-hmm. 576 00:21:20,266 --> 00:21:23,100 Am I dreaming just looking at this Denver steak? I mean, 577 00:21:23,100 --> 00:21:24,266 I feel lucky. 578 00:21:24,266 --> 00:21:26,567 So now it's time to 579 00:21:26,567 --> 00:21:28,100 just keep layering flavors. 580 00:21:28,100 --> 00:21:29,667 I'm making a char-grilled 581 00:21:29,667 --> 00:21:31,967 ancho chile-rubbed Denver steak 582 00:21:31,967 --> 00:21:35,467 with a egg yolk and spigarello croquette 583 00:21:35,467 --> 00:21:38,266 and chile guajillo shrimp sauce. 584 00:21:38,266 --> 00:21:41,400 We've got Danny down there with a smoking hot grill pan 585 00:21:41,400 --> 00:21:43,867 where his steaks are. I'm really happy to see that. 586 00:21:43,867 --> 00:21:46,000 Really looks like he's got a nice sear on there. 587 00:21:46,767 --> 00:21:49,867 Fifteen minutes left on the clock, chefs. 588 00:21:49,867 --> 00:21:51,367 -[Nana] Tai. -[Tyler] Coming around. Hold on. 589 00:21:51,367 --> 00:21:53,500 -What's up, babe? -[Nana] You ready for this, dog? 590 00:21:53,500 --> 00:21:55,700 [Tyler] Yo, I was born ready. 591 00:21:56,266 --> 00:21:57,166 Behind. 592 00:21:57,166 --> 00:21:58,867 Denver steaks, I've never made before, 593 00:21:58,867 --> 00:22:00,266 but kind of reminds me of a little bit like ribeye, 594 00:22:00,266 --> 00:22:01,333 so that's how I'm gonna treat it. 595 00:22:01,333 --> 00:22:03,100 Kind of want to keep this medium-rare to medium 596 00:22:03,100 --> 00:22:05,900 because no one likes overcooked steak. 597 00:22:05,900 --> 00:22:08,266 To go with the steak, I'm thinking about making some crispy potatoes 598 00:22:08,266 --> 00:22:11,000 because steak and potatoes go really, really well together. 599 00:22:11,000 --> 00:22:12,667 I'm a little worried, guys. I just saw Tai. 600 00:22:12,667 --> 00:22:14,266 He's got some red bliss potatoes. 601 00:22:14,266 --> 00:22:17,000 Good idea, but he just drops them into boiling water. 602 00:22:17,000 --> 00:22:18,800 -There's not enough time to cook potatoes. -[Esther] Yeah. 603 00:22:18,800 --> 00:22:20,000 It's a little last minute. 604 00:22:20,900 --> 00:22:23,467 [Nana] Or whatever this thing is. 605 00:22:23,467 --> 00:22:25,200 My plan for the deep-fried egg yolks 606 00:22:25,200 --> 00:22:28,233 is to take the yolks and create a sauce. 607 00:22:29,100 --> 00:22:32,166 It's just gonna be eggs, tomatoes, and herbs. 608 00:22:32,166 --> 00:22:34,600 That's just gonna really showcase a little bit of, 609 00:22:34,600 --> 00:22:36,600 like, my French culinary work. 610 00:22:37,600 --> 00:22:38,900 Time... 7:00. 611 00:22:41,867 --> 00:22:42,867 [Esther] Chef Danny, you all right? 612 00:22:42,867 --> 00:22:43,934 What you got going on? 613 00:22:43,934 --> 00:22:46,800 I am gonna make a croquette with crispy egg yolks. 614 00:22:46,800 --> 00:22:48,500 -Sounds delicious. -[Danny] Thank you. 615 00:22:49,300 --> 00:22:50,700 [Danny] The croquette's gonna bring 616 00:22:50,700 --> 00:22:52,467 complexity of texture. 617 00:22:52,467 --> 00:22:55,200 What a great place to put the zhoug, inside a croquette. 618 00:22:55,200 --> 00:22:57,400 -Really smart. -[Danny] Okay. 619 00:22:57,400 --> 00:22:58,900 Chefs, five minutes on the clock. 620 00:22:58,900 --> 00:23:00,867 -[Nana] Heard. -[Tyler] Perfect. Perfect. 621 00:23:00,867 --> 00:23:02,000 Because time is so limited, 622 00:23:02,000 --> 00:23:03,800 I'm starting to worry a little bit of 623 00:23:03,800 --> 00:23:06,000 whether or not these potatoes are gonna be cooked in time. 624 00:23:06,000 --> 00:23:07,367 -[Esther] Chef Tai. -[Tyler] Yes. 625 00:23:07,367 --> 00:23:08,500 Potatoes cooked? 626 00:23:08,500 --> 00:23:10,400 -[Tyler] Potatoes are in the fryer right now. -Okay. 627 00:23:10,400 --> 00:23:12,367 [Tyler] Spigarello, literally just fancy kale. 628 00:23:12,367 --> 00:23:14,367 So I decided to use the spigarello 629 00:23:14,367 --> 00:23:16,100 to make a really nice, composed salad. 630 00:23:17,200 --> 00:23:20,200 Two minutes. Two minutes. Let's go. We got to get everything on the plate. 631 00:23:20,200 --> 00:23:21,967 [Danny] When I taste the zhoug, 632 00:23:21,967 --> 00:23:23,333 there's a nice spice flavor. 633 00:23:23,333 --> 00:23:26,100 I just want to use that as a base foundation to build a sauce. 634 00:23:26,100 --> 00:23:27,900 I really like the looks of the sauce that Danny's developing 635 00:23:27,900 --> 00:23:30,700 over there with all those tomatoes and guajillo chilies. 636 00:23:31,367 --> 00:23:33,600 Spigarello, I've never used before, 637 00:23:33,600 --> 00:23:35,467 but it's giving me bitter greens. 638 00:23:35,467 --> 00:23:37,767 So I'm treating this spigarello like it's kale 639 00:23:37,767 --> 00:23:38,900 and make a salad. 640 00:23:38,900 --> 00:23:41,900 I take the outer layer of that deep-fried egg yolks 641 00:23:41,900 --> 00:23:43,166 and I'm just gonna chop it up 642 00:23:43,166 --> 00:23:45,634 as a crouton for my salad. 643 00:23:45,967 --> 00:23:47,166 It's like... 644 00:23:47,166 --> 00:23:48,667 Chef Nana, you good? 645 00:23:48,667 --> 00:23:50,600 I need to get plates. Oh, my God. 646 00:23:50,600 --> 00:23:52,400 [Ted] One minute, chefs. 647 00:23:52,400 --> 00:23:54,300 It just turned up in here, a little bit 648 00:23:54,300 --> 00:23:55,533 of frantic energy. 649 00:23:57,867 --> 00:23:59,567 -Tai's potatoes still are not done. -No. 650 00:23:59,567 --> 00:24:01,500 [Tyler] These things are cooking as fast as I want them to. 651 00:24:01,500 --> 00:24:04,300 But I have to get everything on the plate. 652 00:24:04,300 --> 00:24:06,800 All right. Get it done, chefs. You got this. 30 seconds. 653 00:24:06,800 --> 00:24:07,900 [Danny] Right behind. 654 00:24:07,900 --> 00:24:09,200 Now that Tai's out of the deep fryer, 655 00:24:09,200 --> 00:24:10,867 I throw my spigarello in there. 656 00:24:10,867 --> 00:24:12,900 -[Esther] Oh, my God. -[Kwame] Oh, my God. 657 00:24:12,900 --> 00:24:14,400 [Danny] There's, like, 15 seconds left. 658 00:24:14,400 --> 00:24:17,300 I'm hoping to just make it land on the plate. 659 00:24:17,800 --> 00:24:18,800 Right behind. 660 00:24:18,800 --> 00:24:21,133 Get it done, chefs. This round is nearly over. 661 00:24:22,000 --> 00:24:24,166 Ten, nine, 662 00:24:24,166 --> 00:24:26,266 eight, seven, 663 00:24:26,266 --> 00:24:28,667 -six, five... -[exclaims] 664 00:24:28,667 --> 00:24:30,767 [Ted] ...four, three, 665 00:24:30,767 --> 00:24:33,400 two, one. Time's up. 666 00:24:33,400 --> 00:24:35,934 [judges applauding] 667 00:24:36,800 --> 00:24:38,300 -[Esther] Wow. -[Marc] Wow. 668 00:24:40,000 --> 00:24:41,867 [Tyler] I was up against, like, literally like the wire 669 00:24:41,867 --> 00:24:43,667 when it came down to just cooking the potatoes and whatnot. 670 00:24:43,667 --> 00:24:45,367 I always try to set a high bar for myself. 671 00:24:45,367 --> 00:24:46,767 And I always just try to do the best I can. 672 00:24:46,767 --> 00:24:48,200 So, hoping for the best. 673 00:24:49,867 --> 00:24:53,467 [Nana] Feeling relieved, but also I'm really trying to, 674 00:24:53,467 --> 00:24:54,500 you know, step it up 675 00:24:54,500 --> 00:24:56,066 and just be better each time. 676 00:24:56,066 --> 00:24:57,600 So hopefully the judges see that. 677 00:25:02,767 --> 00:25:04,066 Three chefs duking it out 678 00:25:04,066 --> 00:25:05,567 in the Chopped kitchen. 679 00:25:05,567 --> 00:25:06,667 Your entree basket, 680 00:25:06,667 --> 00:25:08,233 deep-fried egg yolks, 681 00:25:08,500 --> 00:25:09,867 spigarello, 682 00:25:09,867 --> 00:25:11,834 Denver Steaks, and zhoug. 683 00:25:12,600 --> 00:25:14,000 We're starting with you, Chef Tai. 684 00:25:14,000 --> 00:25:15,166 Please tell us about your dish. 685 00:25:15,166 --> 00:25:16,600 So what I prepared for you was 686 00:25:16,600 --> 00:25:18,567 a zhoug-marinated Denver Steak. 687 00:25:18,567 --> 00:25:20,300 There is a little bit of frisee 688 00:25:20,300 --> 00:25:23,000 and spigarello salad on the side. 689 00:25:23,000 --> 00:25:24,967 On top of it is what I call, like, a quick bearnaise 690 00:25:24,967 --> 00:25:28,100 and also a few baby crispy potatoes on the side. 691 00:25:29,000 --> 00:25:31,100 Chef, really nice flavors going on. 692 00:25:32,467 --> 00:25:35,266 The dish was seasoned really nicely. 693 00:25:35,266 --> 00:25:38,000 The salad, my favorite thing on the plate. 694 00:25:38,500 --> 00:25:39,533 I love it. 695 00:25:39,533 --> 00:25:42,000 I know that the spigarello is a little bit chewy. 696 00:25:42,767 --> 00:25:44,500 You've got some of the stem in there, 697 00:25:44,500 --> 00:25:45,800 but I'm actually okay with it. 698 00:25:47,266 --> 00:25:48,266 I love the vinaigrette. 699 00:25:48,266 --> 00:25:49,500 What are you calling the sauce? 700 00:25:49,500 --> 00:25:51,100 It's kind of like a quick bearnaise. 701 00:25:51,100 --> 00:25:53,100 [Marc] The flavors are there. I think it's good. 702 00:25:53,100 --> 00:25:55,300 The steak, to me, is cooked perfectly. 703 00:25:55,800 --> 00:25:56,567 [Kwame] I have to agree. 704 00:25:56,567 --> 00:25:58,100 The steak is cooked beautifully. 705 00:25:58,100 --> 00:26:00,867 -Thank you. -[Kwame] But we didn't eat the croutons. 706 00:26:00,867 --> 00:26:04,500 I actually liked the deep-fried egg yolk crouton, 707 00:26:04,500 --> 00:26:06,900 but my potato was undercooked. 708 00:26:07,600 --> 00:26:08,767 [Ted] Chef Tai, thank you. 709 00:26:08,767 --> 00:26:10,266 Chef Nana, please tell us about your dish. 710 00:26:10,266 --> 00:26:12,867 For you today, I have 711 00:26:12,867 --> 00:26:15,767 seared Denver steaks with shito compound butter, 712 00:26:15,767 --> 00:26:17,600 an egg sauce on the bottom, 713 00:26:17,600 --> 00:26:21,133 and a spigarello salad. 714 00:26:22,600 --> 00:26:24,000 The green compound butter 715 00:26:24,000 --> 00:26:26,066 with the zhoug is, to me, 716 00:26:26,066 --> 00:26:27,600 spectacular. I love it with the steak. 717 00:26:28,567 --> 00:26:30,467 I think it's absolutely fantastic. 718 00:26:30,467 --> 00:26:33,100 It's so... It's like fresh. 719 00:26:33,100 --> 00:26:34,166 It's got a little heat. 720 00:26:34,166 --> 00:26:35,867 It's got fat. I think it's great. 721 00:26:35,867 --> 00:26:38,266 I'm gonna agree with Marc, 722 00:26:38,266 --> 00:26:40,800 but you could have gotten a better char on it. 723 00:26:41,367 --> 00:26:44,200 It could have used a better crust. 724 00:26:44,200 --> 00:26:46,767 But I really love the spigarello. 725 00:26:46,767 --> 00:26:48,700 The sauce on the bottom, 726 00:26:48,700 --> 00:26:51,100 I feel like, the red wine, I'm tasting too much. 727 00:26:51,100 --> 00:26:53,667 The sauce on the bottom, I'm not crazy about it. 728 00:26:53,667 --> 00:26:55,567 Maybe it's just too sweet for me. 729 00:26:55,567 --> 00:26:57,700 I just think that there's a lot going on 730 00:26:57,700 --> 00:27:00,867 on the plate, like a lot of different flavors competing 731 00:27:00,867 --> 00:27:02,567 -kind of with each other. -Okay. 732 00:27:02,567 --> 00:27:04,400 Well, I feel bad for my fellow judges 733 00:27:04,400 --> 00:27:06,900 'cause I feel like you knew I was getting this plate... 734 00:27:06,900 --> 00:27:09,200 -[laughs] -[Kwame] ...'cause mine was plated beautifully 735 00:27:09,200 --> 00:27:11,767 and it all ate very harmoniously. 736 00:27:11,767 --> 00:27:12,834 Thank you, chef. 737 00:27:13,667 --> 00:27:14,900 Chef Nana, thank you. 738 00:27:15,500 --> 00:27:16,333 Finally, Chef Danny. 739 00:27:16,333 --> 00:27:19,200 You have a grilled ancho chile steak 740 00:27:19,200 --> 00:27:22,934 with a spigarello and egg yolk croquette. 741 00:27:26,967 --> 00:27:29,000 Chef, beautiful presentation. 742 00:27:29,467 --> 00:27:31,367 The sauce, ancho chile, 743 00:27:31,367 --> 00:27:33,567 like, very flavorful, 744 00:27:33,567 --> 00:27:36,000 lots of depth in there, delicious. 745 00:27:36,767 --> 00:27:39,266 The sauce is so good, but yet the steak, 746 00:27:39,266 --> 00:27:41,800 I feel like was too rare. 747 00:27:41,800 --> 00:27:44,800 But yet the outer layer was too charred, 748 00:27:44,800 --> 00:27:46,400 like it tastes burnt almost. 749 00:27:47,500 --> 00:27:48,900 [Marc] I have to disagree. 750 00:27:48,900 --> 00:27:50,867 I think the char was part of this. 751 00:27:50,867 --> 00:27:52,367 I like the char in this. 752 00:27:52,367 --> 00:27:55,400 And yes, it's very rare, which I'm okay with, 753 00:27:55,400 --> 00:27:57,100 but I thought the char flavor 754 00:27:57,100 --> 00:28:00,166 with the steak and then getting it through that sauce was just... 755 00:28:00,166 --> 00:28:01,367 I loved it. It was brilliant. 756 00:28:01,367 --> 00:28:02,200 Thank you. 757 00:28:03,367 --> 00:28:05,367 Danny, I thought this was a great dish. 758 00:28:05,367 --> 00:28:07,867 The steak for me was cooked fine. I mean, it was 759 00:28:07,867 --> 00:28:09,367 maybe a touch on the rare side, 760 00:28:09,367 --> 00:28:11,934 but I like my steak like that, so... 761 00:28:13,000 --> 00:28:14,600 The croquette was delicious. 762 00:28:14,600 --> 00:28:17,567 Towards the center, it was a little raw. 763 00:28:17,567 --> 00:28:19,500 But all in all, I think this was really thoughtful. 764 00:28:19,500 --> 00:28:21,867 -Thank you, chef. -[Ted] Chef Danny, thank you. 765 00:28:21,867 --> 00:28:23,700 All right. Thank you, chefs. 766 00:28:25,266 --> 00:28:27,100 [Tyler] I'm just nervous as all heck 767 00:28:27,100 --> 00:28:28,767 because anything could happen, 768 00:28:28,767 --> 00:28:31,200 and, you know, I may just have an aneurysm. 769 00:28:32,700 --> 00:28:34,367 Honestly, I'm feeling really good. 770 00:28:34,367 --> 00:28:36,467 Chef Kwame really liked my dish. 771 00:28:36,467 --> 00:28:38,834 I think Danny might be on the chopping block. 772 00:28:50,367 --> 00:28:52,934 Whose dish is on the chopping block? 773 00:29:01,166 --> 00:29:03,567 Chef Nana, you've been chopped. 774 00:29:03,567 --> 00:29:04,500 Judges? 775 00:29:04,500 --> 00:29:05,900 [Kwame] So, Chef Nana, 776 00:29:05,900 --> 00:29:07,066 we would have liked more of a sear 777 00:29:07,066 --> 00:29:08,367 on the Denver steaks. 778 00:29:08,367 --> 00:29:11,567 And I think time management got the best of you 779 00:29:11,567 --> 00:29:13,900 because there were some plating inconsistencies. 780 00:29:15,266 --> 00:29:18,233 [sighs] So we had to chop you. 781 00:29:18,567 --> 00:29:19,400 Thank you, chef. 782 00:29:22,567 --> 00:29:24,567 I was a little surprised, but... 783 00:29:24,567 --> 00:29:25,467 [exhales] 784 00:29:25,467 --> 00:29:27,300 ...I did what I came to do, and that was 785 00:29:27,300 --> 00:29:29,634 to celebrate where I come from. 786 00:29:37,567 --> 00:29:38,900 [Ted] Chef Danny, Chef Tai, 787 00:29:38,900 --> 00:29:40,767 two rounds down, one to go. 788 00:29:40,767 --> 00:29:42,266 Still got gas in the tank? 789 00:29:42,266 --> 00:29:44,266 100%, Ted. Let's do this. 790 00:29:44,266 --> 00:29:45,967 Ready to put the pedal to the metal. 791 00:29:45,967 --> 00:29:47,500 Good. You're gonna need it. 792 00:29:51,567 --> 00:29:52,934 Open your dessert baskets. 793 00:29:54,600 --> 00:29:55,567 [Tyler] Oh. 794 00:29:55,567 --> 00:29:57,900 [Ted] And your final set of ingredients is... 795 00:29:57,900 --> 00:29:59,900 This is like a mooncake. 796 00:29:59,900 --> 00:30:01,233 [Ted] A mooncake. 797 00:30:02,100 --> 00:30:03,367 Pink lemons. 798 00:30:03,367 --> 00:30:05,133 [Tyler] Citrus. 799 00:30:05,500 --> 00:30:06,567 [Ted] Sour candy belts. 800 00:30:06,567 --> 00:30:09,000 My wife's gonna be cracking up. She loves this. 801 00:30:10,200 --> 00:30:12,367 No... Some random drink? 802 00:30:12,367 --> 00:30:14,500 [Ted] And mushroom water. 803 00:30:15,200 --> 00:30:16,600 Very curious about this drink. 804 00:30:17,667 --> 00:30:20,266 [Tyler grunts] Okay. 805 00:30:20,266 --> 00:30:23,100 [Ted] It's your last 30 minutes to impress the judges. 806 00:30:23,100 --> 00:30:24,233 Clock starts now. 807 00:30:26,266 --> 00:30:28,400 -[Marc exclaims] -Yes, chefs. 808 00:30:28,400 --> 00:30:29,467 -Let's go. -Here we go. 809 00:30:29,467 --> 00:30:31,600 -Let's go. -[Esther] Last round. 810 00:30:34,266 --> 00:30:36,100 [Ted] Judges, there's been a lot of hype about 811 00:30:36,100 --> 00:30:37,500 "mushroom water" lately. 812 00:30:37,500 --> 00:30:38,867 It's got a growing following 813 00:30:38,867 --> 00:30:41,100 because of its supposed health benefits. 814 00:30:41,100 --> 00:30:42,433 Are you believers? 815 00:30:42,433 --> 00:30:45,767 -I believe. I think mushrooms are very healthy for you. -Kwame? 816 00:30:45,767 --> 00:30:47,767 It's a potent version of the mushroom. 817 00:30:47,767 --> 00:30:51,000 -They take it and dehydrate it and blitz it into a powder. -Ooh, that's nice. 818 00:30:51,000 --> 00:30:52,767 They put it in coffee, too, 819 00:30:52,767 --> 00:30:55,000 and it's like spiked with spices, 820 00:30:55,000 --> 00:30:56,567 so it gives a little 821 00:30:56,567 --> 00:30:59,500 -different flavor profile. -Absolutely. 822 00:31:01,100 --> 00:31:02,567 [Danny] So the mushroom water, 823 00:31:02,567 --> 00:31:04,867 instantly I start thinking of chocolate. 824 00:31:04,867 --> 00:31:06,900 So, for my dessert, I'm making 825 00:31:06,900 --> 00:31:09,266 mushroom water chocolate mousse, 826 00:31:09,266 --> 00:31:10,967 mooncake agave cake, 827 00:31:10,967 --> 00:31:12,667 sour candy almonds, 828 00:31:12,667 --> 00:31:14,200 charred pink lemons, 829 00:31:14,200 --> 00:31:15,634 and pink lemon cream. 830 00:31:16,667 --> 00:31:17,900 So I take my mushroom water 831 00:31:17,900 --> 00:31:20,867 to make the base of the mousse. 832 00:31:20,867 --> 00:31:23,000 So Chef Danny has the mushroom water with some chocolate 833 00:31:23,000 --> 00:31:24,867 and some gelatin in it. 834 00:31:24,867 --> 00:31:28,166 [Danny] This mooncake has a walnut and date filling. 835 00:31:28,166 --> 00:31:30,467 I need to transform this to make another cake. 836 00:31:30,467 --> 00:31:32,100 Danny, what do you got going on? 837 00:31:32,100 --> 00:31:34,667 [Danny] So I'm making a really quick cake 838 00:31:34,667 --> 00:31:36,233 using the mooncake. 839 00:31:39,900 --> 00:31:42,100 -Tai, how's it going? -It's going well, man. How are you doing? 840 00:31:42,100 --> 00:31:42,900 [Danny] Pretty good, man. 841 00:31:42,900 --> 00:31:44,567 What are you gonna delight us with? 842 00:31:44,567 --> 00:31:45,600 I know you do pastries. 843 00:31:45,600 --> 00:31:46,900 [Tyler] Oh, I'm not gonna tell you what I make. 844 00:31:46,900 --> 00:31:48,333 It's gonna be a secret. 845 00:31:48,333 --> 00:31:50,767 Dessert is something that I'm known for, which is why they call me 846 00:31:50,767 --> 00:31:52,667 Black Willy Wonka. So I know 847 00:31:52,667 --> 00:31:54,000 I definitely can't mess this one up. 848 00:31:54,000 --> 00:31:55,500 [Marc] Now, Tai, I'm seeing 849 00:31:55,500 --> 00:31:58,200 already going right now, two glass bowls, 850 00:31:58,200 --> 00:31:59,867 four spring molds, 851 00:31:59,867 --> 00:32:03,367 a blender, a whisk, and three pots on the stove. 852 00:32:03,367 --> 00:32:05,667 And he's only been at it for five minutes. 853 00:32:05,667 --> 00:32:07,100 [Tyler] I'm doing a dessert inspired by 854 00:32:07,100 --> 00:32:08,867 one of my favorites, lemon meringue pie. 855 00:32:08,867 --> 00:32:10,767 I'm making a pink lemon curd 856 00:32:10,767 --> 00:32:13,000 with a graham cracker mooncake crust, 857 00:32:13,000 --> 00:32:15,300 a sour candy berry compote sauce, 858 00:32:15,867 --> 00:32:17,200 and a vanilla bean meringue. 859 00:32:17,200 --> 00:32:18,900 For the sour candy belts, 860 00:32:18,900 --> 00:32:20,266 these things have tons of flavor 861 00:32:20,266 --> 00:32:21,233 and tons of citric acid. 862 00:32:21,233 --> 00:32:24,300 So I'm gonna use that in the berry sauce. 863 00:32:24,300 --> 00:32:26,867 So winning the prize money would be huge for me. 864 00:32:26,867 --> 00:32:29,000 I have a lot of creative endeavors that 865 00:32:29,000 --> 00:32:30,300 need a lot of money. 866 00:32:30,300 --> 00:32:31,667 And I'm currently working on a cookbook 867 00:32:31,667 --> 00:32:33,100 to go along with my other two cookbooks. 868 00:32:33,100 --> 00:32:35,700 So this $10,000 would just help bring that to fruition. 869 00:32:37,000 --> 00:32:38,133 You got the mooncake. 870 00:32:38,567 --> 00:32:39,467 I love the mooncake. 871 00:32:39,467 --> 00:32:40,800 -It's got dates in there. -[Kwame] Yeah. 872 00:32:40,800 --> 00:32:43,700 -[Marc] It's sweet. -[Esther] I have them all the time. 873 00:32:43,700 --> 00:32:45,367 And usually they're enjoyed with tea. 874 00:32:45,367 --> 00:32:47,600 Just celebrating, like, the Lunar New Year or... 875 00:32:47,600 --> 00:32:49,166 Lunar New Year often... 876 00:32:49,166 --> 00:32:52,266 -[Kwame] Often. Okay. -...but you see them, like, all throughout the year now. 877 00:32:52,266 --> 00:32:54,166 It's so good as it is. 878 00:32:54,166 --> 00:32:57,867 So, like, how do you remake something with that? 879 00:32:57,867 --> 00:32:59,200 [Marc] I'm sort of thinking if you took 880 00:32:59,200 --> 00:33:01,367 the mooncake and the graham crackers and made a crust with it... 881 00:33:01,367 --> 00:33:03,166 -That's really clever. -[Marc] ...that would be really good. 882 00:33:03,166 --> 00:33:05,100 [Tyler] To make my mooncake tart crust, 883 00:33:05,100 --> 00:33:07,266 I take my springform pans 884 00:33:07,266 --> 00:33:08,567 and I layer up 885 00:33:08,567 --> 00:33:10,200 all of the crumbles in the bottom 886 00:33:10,200 --> 00:33:12,200 and put it in the oven until it's nice and crispy. 887 00:33:14,266 --> 00:33:15,266 I'm making a meringue 888 00:33:15,266 --> 00:33:17,000 because that's one of the integral ingredients 889 00:33:17,000 --> 00:33:18,467 for any type of lemon meringue tart. 890 00:33:18,467 --> 00:33:20,266 And that's what I'm going for. 891 00:33:20,266 --> 00:33:22,066 Less than 15 minutes to go, chefs. 892 00:33:22,066 --> 00:33:23,433 -[Danny] Heard. -[Tyler] Heard, 15 minutes. 893 00:33:25,367 --> 00:33:27,767 [Danny] So I have my pink lemon whipped cream 894 00:33:27,767 --> 00:33:30,367 going on the stand mixer. It's just to kind of 895 00:33:30,367 --> 00:33:33,066 counterbalance those mushroom chocolate flavors. 896 00:33:33,066 --> 00:33:35,667 So I'm reducing down the sour candy belt 897 00:33:35,667 --> 00:33:37,767 and need something that's, like, 898 00:33:37,767 --> 00:33:39,767 in a contrast to all that sourness. 899 00:33:39,767 --> 00:33:41,700 So I add my toasted almonds. 900 00:33:42,467 --> 00:33:44,000 Typically, I would say I want to honor 901 00:33:44,000 --> 00:33:45,800 my grandmother by winning, 902 00:33:45,800 --> 00:33:48,367 but I believe I've honored her since, 903 00:33:48,367 --> 00:33:49,867 you know, day one 904 00:33:49,867 --> 00:33:52,200 where she just watched me roll a tamale. 905 00:33:52,200 --> 00:33:54,266 To be honest, I want to win for my son. 906 00:33:54,266 --> 00:33:56,367 I want to give him that level of confidence. 907 00:33:56,367 --> 00:33:57,900 "Look, you can do it, too, 908 00:33:57,900 --> 00:34:01,400 because your dad and your mom have worked so hard 909 00:34:01,400 --> 00:34:03,700 and your grandparents have worked even harder 910 00:34:03,700 --> 00:34:05,467 for you to be privileged." 911 00:34:05,467 --> 00:34:06,700 That's who I want to win for. 912 00:34:07,667 --> 00:34:09,333 Ten minutes remaining, chefs. 913 00:34:12,000 --> 00:34:13,300 [Tyler] Ten minutes. 914 00:34:13,300 --> 00:34:15,333 Next, I know I have to get started on this pink lemon curd. 915 00:34:16,000 --> 00:34:17,266 They have a really cool floral note 916 00:34:17,266 --> 00:34:19,867 that I think is gonna lend well to my curd. 917 00:34:19,867 --> 00:34:22,300 [Marc] You have Tai making his curd. You see him on the double boiler 918 00:34:22,300 --> 00:34:23,500 -in the back there. -Yep. 919 00:34:23,500 --> 00:34:24,800 The only problem with the curd is 920 00:34:24,800 --> 00:34:26,367 you really have to pay attention to it when you're cooking it. 921 00:34:26,367 --> 00:34:28,000 You don't want the eggs to cook too much. 922 00:34:28,000 --> 00:34:29,600 You have to really stand over it 923 00:34:29,600 --> 00:34:33,000 a little bit. So, that's where I see a curd a bit of a problem. 924 00:34:35,100 --> 00:34:37,900 Right now, that lemon curd is completely liquid. 925 00:34:39,367 --> 00:34:41,000 [Tyler] It is a little risky. 926 00:34:41,000 --> 00:34:42,700 I mean, your butter's gotta be right, 927 00:34:42,700 --> 00:34:44,467 the texture's gotta be right, and you 928 00:34:44,467 --> 00:34:45,567 can't curdle those eggs. 929 00:34:45,567 --> 00:34:48,867 I definitely don't have any time for any mistakes. 930 00:34:48,867 --> 00:34:50,800 I'm just worried that's not gonna cook in time. 931 00:34:50,800 --> 00:34:52,500 [Tyler] If this curd doesn't come out right, 932 00:34:52,500 --> 00:34:53,800 I could be snip-snip. 933 00:35:00,867 --> 00:35:03,200 Five minutes left on the clock, chefs. 934 00:35:04,166 --> 00:35:06,300 [Tyler] I'm taking a massive risk on this, 935 00:35:06,300 --> 00:35:07,500 so if this curd doesn't come out... 936 00:35:07,500 --> 00:35:08,867 [scoffs] It's a wrap. 937 00:35:08,867 --> 00:35:10,166 It's giving him a little more trouble 938 00:35:10,166 --> 00:35:12,000 than he wanted, I think, which is a problem. 939 00:35:12,000 --> 00:35:15,000 [Tyler] But my curd is really, really nice and thick. 940 00:35:15,000 --> 00:35:16,867 It's super smooth, and it's exactly 941 00:35:16,867 --> 00:35:18,400 kind of how I want it to be. 942 00:35:18,400 --> 00:35:19,433 Oh. Behind. 943 00:35:19,433 --> 00:35:21,166 So I throw it straight into the blast chiller. 944 00:35:21,166 --> 00:35:23,600 He's gotta cool that down as quickly as possible. 945 00:35:25,467 --> 00:35:27,400 All right, three minutes. Let's make sure we get everything 946 00:35:27,400 --> 00:35:29,000 going here. Come on. 947 00:35:29,700 --> 00:35:31,266 [Danny] I love citrus, so, 948 00:35:31,266 --> 00:35:33,166 these pink lemons, I'm excited. 949 00:35:33,166 --> 00:35:36,300 Instantly, I'm like, let's do a couple segments. 950 00:35:37,266 --> 00:35:38,367 -What is, uh... -[Esther] What? 951 00:35:38,367 --> 00:35:39,467 ...Danny bruleeing right now? 952 00:35:39,467 --> 00:35:40,734 He's bruleeing the lemons. 953 00:35:40,734 --> 00:35:43,433 The supremes. He's just getting a little heat on them. Okay. 954 00:35:44,567 --> 00:35:46,367 How's that little tiny work going, Danny? 955 00:35:46,367 --> 00:35:48,667 -I know, right? -Yeah, it's fun, right? 956 00:35:48,667 --> 00:35:50,266 All right, chefs, two-minute warning. 957 00:35:50,266 --> 00:35:52,000 -[Tyler] Heard. -[Danny] Heard. [speaks Spanish] 958 00:35:52,400 --> 00:35:53,600 [Marc] Where is, um, 959 00:35:53,600 --> 00:35:55,734 Tai's mushroom water? 960 00:35:57,100 --> 00:35:58,900 [Tyler] So in order to make my simple syrup, 961 00:35:58,900 --> 00:36:00,867 I'm gonna take a little bit of the mushroom water 962 00:36:00,867 --> 00:36:02,300 as well as some of the pink lemon, 963 00:36:02,300 --> 00:36:03,767 add a little bit of sugar to it, 964 00:36:03,767 --> 00:36:04,600 cook that down. 965 00:36:06,100 --> 00:36:08,400 -We're coming up-- -One minute left. 966 00:36:08,400 --> 00:36:10,233 -What he said. -Come on. Oh, sorry. 967 00:36:11,100 --> 00:36:12,300 [Danny] All right. 968 00:36:12,300 --> 00:36:14,266 -[Ted] All right, chefs, come on. -[Esther] You got this. 969 00:36:14,266 --> 00:36:16,600 -[Ted] 30 seconds, chefs. -[Kwame] Let's go, chefs. 970 00:36:16,600 --> 00:36:18,767 -[Esther] Take your time, chefs. -[Kwame] Come on. 971 00:36:18,767 --> 00:36:22,100 -[Esther] You got this. 20 seconds. -[Kwame] 20 seconds. 972 00:36:22,100 --> 00:36:24,800 All right, chefs, final seconds of the final round here. 973 00:36:25,367 --> 00:36:27,266 Ten, nine, 974 00:36:27,266 --> 00:36:29,467 eight, seven, 975 00:36:29,467 --> 00:36:31,767 six, five, 976 00:36:31,767 --> 00:36:34,400 four, three, 977 00:36:34,400 --> 00:36:37,000 two, one. Time's up. 978 00:36:37,000 --> 00:36:38,200 [judges applauding] 979 00:36:38,200 --> 00:36:39,734 [Esther] Oh, my God. 980 00:36:40,700 --> 00:36:42,166 I love that. 981 00:36:42,166 --> 00:36:44,533 Ooh, man. [laughs] 982 00:36:45,367 --> 00:36:46,533 Yeah, that was crazy. 983 00:36:46,533 --> 00:36:49,000 But you know what? I'm feeling confident in my dessert 984 00:36:49,000 --> 00:36:50,800 because it gives this, like, 985 00:36:50,800 --> 00:36:53,900 whimsical kid, you know, went to the candy store vibes. 986 00:36:53,900 --> 00:36:54,834 [Tyler] Fighting against Danny, 987 00:36:54,834 --> 00:36:56,100 it's been a really, really good battle. 988 00:36:56,100 --> 00:36:57,867 He's definitely been a strong competitor. 989 00:36:57,867 --> 00:36:59,233 Like, I think it went well. 990 00:37:08,367 --> 00:37:09,867 [Ted] Chef Tai and Chef Danny, 991 00:37:09,867 --> 00:37:13,166 we packed your dessert basket with a mooncake, 992 00:37:13,166 --> 00:37:16,500 pink lemons, sour candy belts, 993 00:37:16,500 --> 00:37:18,500 and mushroom water. 994 00:37:19,767 --> 00:37:21,667 Chef Danny, please tell us about your dessert. 995 00:37:21,667 --> 00:37:25,467 So, in front of you, you have a mushroom chocolate mousse, 996 00:37:25,467 --> 00:37:29,867 with, uh, sour candy almonds, 997 00:37:29,867 --> 00:37:32,000 pink lemon segments that are charred, 998 00:37:32,000 --> 00:37:34,500 as well as a pink lemon cream. 999 00:37:35,166 --> 00:37:37,100 Walk us through this chocolate. 1000 00:37:37,100 --> 00:37:38,467 You're calling it a mousse. 1001 00:37:38,467 --> 00:37:40,700 -How did you make that? -So, I took the heavy cream 1002 00:37:40,700 --> 00:37:43,667 and the milk, threw in a milk chocolate. 1003 00:37:43,667 --> 00:37:46,233 I mean, you're going more in the direction of a pudding. 1004 00:37:47,100 --> 00:37:49,000 But I like the flavor of it. 1005 00:37:50,000 --> 00:37:51,900 Yeah, I... I agree with Mark. 1006 00:37:51,900 --> 00:37:55,867 Like, the chocolate mousse pudding was delicious, 1007 00:37:55,867 --> 00:37:59,367 and really clever use of the mushroom water. 1008 00:37:59,367 --> 00:38:01,600 It's just that the way that it was plated 1009 00:38:01,600 --> 00:38:04,467 kind of masking the beautiful date cake. 1010 00:38:04,467 --> 00:38:09,166 And unfortunately, I didn't get any of the lemon segments. 1011 00:38:09,166 --> 00:38:13,100 I didn't get any lemon segments on mine at all, either. 1012 00:38:13,100 --> 00:38:15,900 I think you executed everything you wanted to do perfectly. 1013 00:38:15,900 --> 00:38:18,467 But you just needed a little bit of everything, 1014 00:38:18,467 --> 00:38:20,400 and it would have been a knockout dish. 1015 00:38:21,367 --> 00:38:23,166 -Chef Danny, thank you. -Thank you. 1016 00:38:23,166 --> 00:38:24,500 Next up, Chef Tai. 1017 00:38:24,500 --> 00:38:26,467 So, what I did was a deconstructed pink lemon tart. 1018 00:38:26,467 --> 00:38:29,166 You have a pink lemon curd at the very, very bottom. 1019 00:38:29,166 --> 00:38:33,033 I ended up making a cookie with some graham crackers and the moon cake. 1020 00:38:34,200 --> 00:38:39,000 Well, Chef, very whimsical dish and very fun to eat. 1021 00:38:39,000 --> 00:38:44,266 And I think, really smart hiding the sour belt in the fruit syrup. 1022 00:38:44,266 --> 00:38:45,066 I thought was really clever. 1023 00:38:45,967 --> 00:38:48,567 The lemon curd, and then, the berry, 1024 00:38:48,567 --> 00:38:51,667 all of it worked, like, so nicely. 1025 00:38:51,667 --> 00:38:54,900 I know it's got a lot of curd and it's got a lot of acid in here, 1026 00:38:54,900 --> 00:38:56,867 but it's very, very sweet. 1027 00:38:56,867 --> 00:38:59,033 [Mark] It works, but it's definitely a heavy dessert. 1028 00:39:00,900 --> 00:39:02,567 Yeah, it was a little sweet, 1029 00:39:02,567 --> 00:39:04,266 but, I mean, I ate the whole thing. So... 1030 00:39:04,266 --> 00:39:06,100 -Thank you, Chef. -Chef Tai, thank you. 1031 00:39:06,100 --> 00:39:07,700 -Thank you. -Standby, chefs. 1032 00:39:07,700 --> 00:39:10,500 Soon we will name the champion. Thank you. 1033 00:39:15,800 --> 00:39:17,700 Judges, well, that was a battle. 1034 00:39:17,700 --> 00:39:19,700 Definitely, two very good cooks. 1035 00:39:19,700 --> 00:39:23,300 Right out of the gate, I thought Tai's appetizer was spectacular. 1036 00:39:23,300 --> 00:39:24,367 It was great. 1037 00:39:24,367 --> 00:39:26,567 It could have been a little crispier to my liking. 1038 00:39:26,567 --> 00:39:28,066 But that crema just 1039 00:39:28,066 --> 00:39:30,567 -brightened that whole thing up. -[Esther] Right. 1040 00:39:30,567 --> 00:39:32,367 [Mark] I thought Danny did a really good job. 1041 00:39:32,367 --> 00:39:34,467 That tostada that he made was great. 1042 00:39:34,467 --> 00:39:37,667 My only complaint about Danny's appetizer was just... 1043 00:39:37,667 --> 00:39:39,667 It was missing a little bit of salt. 1044 00:39:39,667 --> 00:39:41,867 Moving on to the main course, the Denver steak. 1045 00:39:41,867 --> 00:39:45,667 I got to tell you, I thought Danny got a really nice char on it. 1046 00:39:45,667 --> 00:39:49,000 It was a little rare. But that meat can handle it. 1047 00:39:49,000 --> 00:39:50,467 -It was so delicious. -Mmm-hmm. 1048 00:39:50,467 --> 00:39:52,800 [Kwame] Where he lost us was the croquette. 1049 00:39:52,800 --> 00:39:55,100 Although it was a tasty croquette, 1050 00:39:55,100 --> 00:39:56,533 it was raw towards the middle. 1051 00:39:57,900 --> 00:39:59,800 [Mark] What stood out to me on Tai's dish 1052 00:39:59,800 --> 00:40:02,600 was that Tai did a good job of cooking the steak properly. 1053 00:40:02,600 --> 00:40:05,367 You know, I think for me, Tai lost me in that round. 1054 00:40:05,367 --> 00:40:07,200 He did the potatoes, that kind of-- 1055 00:40:07,200 --> 00:40:08,867 -Exactly. Yeah. -...did nothing to the plate. 1056 00:40:08,867 --> 00:40:10,700 Right? And mine wasn't cooked. 1057 00:40:10,700 --> 00:40:12,800 I think all in all, we had two chefs here 1058 00:40:12,800 --> 00:40:14,700 that were obviously extremely talented. 1059 00:40:14,700 --> 00:40:16,467 They brought a lot of their culture 1060 00:40:16,467 --> 00:40:18,767 -and their backgrounds to the Chopped kitchen. -[Kwame] Mmm-hmm. 1061 00:40:18,767 --> 00:40:21,300 And I think it showed up on a lot of the plates. 1062 00:40:21,300 --> 00:40:22,834 What are you thinking? Which way will this go? 1063 00:40:24,100 --> 00:40:26,233 -We know. -All right. 1064 00:40:31,967 --> 00:40:33,300 [Tyler] I'm pretty excited, you know? 1065 00:40:33,300 --> 00:40:34,600 Winning Chopped would mean the world. 1066 00:40:34,600 --> 00:40:35,867 I could probably start saying, 1067 00:40:35,867 --> 00:40:37,900 "You know, I am the real Black Willy Wonka." 1068 00:40:38,867 --> 00:40:40,600 [Danny] Based on all three rounds, 1069 00:40:40,600 --> 00:40:43,467 I deserve to win because I believe I showed the judges 1070 00:40:43,467 --> 00:40:45,100 my inner true self. 1071 00:40:45,100 --> 00:40:47,567 I am feeling confident that I will win. 1072 00:40:47,567 --> 00:40:51,333 So, whose dish is on the chopping block? 1073 00:41:02,200 --> 00:41:05,133 Chef Danny, you've been chopped. Judges? 1074 00:41:05,667 --> 00:41:07,300 Danny, the appetizer around, 1075 00:41:07,300 --> 00:41:09,800 we felt like you did a good job cooking that Hamachi collar. 1076 00:41:09,800 --> 00:41:12,000 But you just didn't season that dish enough. 1077 00:41:12,000 --> 00:41:13,333 And in the desert round, 1078 00:41:13,333 --> 00:41:17,100 you took all that time to supreme all those beautiful pink lemons. 1079 00:41:17,100 --> 00:41:20,533 Unfortunately, some of the judges didn't get any. 1080 00:41:21,667 --> 00:41:23,467 And so, we had to chop you. 1081 00:41:23,467 --> 00:41:24,800 -Thank you, chef. -Thank you. 1082 00:41:24,800 --> 00:41:25,867 -Thank you, chef. -It was great. 1083 00:41:25,867 --> 00:41:27,867 [Danny] I did not accomplish what I came to do, 1084 00:41:27,867 --> 00:41:31,266 but I am so excited to go back to my two and a half year old. 1085 00:41:31,266 --> 00:41:34,166 Just continue, you know, pushing, and pushing, and pushing. 1086 00:41:34,166 --> 00:41:36,367 And that means, Chef Tai Davis, 1087 00:41:36,367 --> 00:41:37,967 you are the Chopped champion. 1088 00:41:37,967 --> 00:41:40,166 You have made your friends and family proud, 1089 00:41:40,166 --> 00:41:43,100 and you're going home with the $10,000 prize. Congratulations. 1090 00:41:43,100 --> 00:41:44,867 -Let's go. Let's go. -[judges applauding] 1091 00:41:44,867 --> 00:41:45,700 [Ted] Well done. 1092 00:41:47,900 --> 00:41:49,066 [Tyler] I'm very, very excited. 1093 00:41:49,066 --> 00:41:51,800 This win is going to be insurmountable for my career. 1094 00:41:51,800 --> 00:41:53,400 I think it's really gonna put me on the map, 1095 00:41:53,400 --> 00:41:55,066 and this is gonna be the catalyst 1096 00:41:55,066 --> 00:41:56,400 for me to bring my book to fruition. 1097 00:41:56,400 --> 00:41:58,100 So, this is a dream come true. 1098 00:41:58,100 --> 00:41:59,000 Yo.