1 00:00:01,567 --> 00:00:03,167 -[Ted] Open your baskets. -Very challenging basket. 2 00:00:03,334 --> 00:00:04,868 -[Ted] Leftovers. -Wow. 3 00:00:05,033 --> 00:00:08,567 -[Ted] A favorite "Chopped" theme. -[Alex laughing] 4 00:00:08,734 --> 00:00:11,400 -How crazy is that? -[Ted] Clock starts now. 5 00:00:11,567 --> 00:00:14,400 -[Maia] Whoa, we got a fire. -[Nadav] I know you don't trust me. 6 00:00:14,567 --> 00:00:16,267 -You will see. -My mouth is on fire. 7 00:00:16,434 --> 00:00:19,267 [Peter] Oh, I have to hit it. 8 00:00:19,434 --> 00:00:21,000 What are you doing? 9 00:00:21,167 --> 00:00:25,601 Leftovers need to be made unrecognizable, but better. 10 00:00:25,767 --> 00:00:27,667 [Gabe] Like, what -- what do you do with it? 11 00:00:27,834 --> 00:00:29,667 Get it, get it, get it, get it! 12 00:00:29,834 --> 00:00:31,667 Like, wow, someone is taking me out. 13 00:00:37,367 --> 00:00:40,767 I love the flavor of sourdough and gnocchi. 14 00:00:40,934 --> 00:00:43,467 Sometimes I'll have just leftover Wonder Bread. 15 00:00:43,634 --> 00:00:44,968 That works too. 16 00:00:45,133 --> 00:00:48,300 I have so much experience and have been through so many 17 00:00:48,467 --> 00:00:49,567 different obstacles. 18 00:00:49,734 --> 00:00:51,767 Whatever you throw at me, I can get it done. 19 00:00:53,267 --> 00:00:55,868 I grew up in Houston, Texas, to a Portuguese mom 20 00:00:56,033 --> 00:00:59,467 and a Brazilian dad who are very much big foodies. 21 00:00:59,634 --> 00:01:02,400 Every meal was home cooked. 22 00:01:02,567 --> 00:01:05,100 My pantry was just a bunch of ingredients. 23 00:01:06,367 --> 00:01:10,300 Any kind of fat smells frickin' amazing. 24 00:01:12,200 --> 00:01:16,567 I like to keep things fresh and really bold in flavors. 25 00:01:16,734 --> 00:01:19,567 I use whatever I have at hand, whether it's scraps 26 00:01:19,734 --> 00:01:21,367 or whatever's in season. 27 00:01:21,534 --> 00:01:24,801 I'm constantly being underestimated, but I'm very 28 00:01:24,968 --> 00:01:28,367 scrappy and fearless and ready to deliver. 29 00:01:30,267 --> 00:01:33,801 When I'm in the kitchen, I definitely have that RBF. 30 00:01:33,968 --> 00:01:36,300 Can I say "resting bitch face" on "Chopped"? 31 00:01:36,467 --> 00:01:37,701 OK. 32 00:01:39,300 --> 00:01:41,667 I've been working in this industry for about three years. 33 00:01:41,834 --> 00:01:45,701 I have been a private chef ever since I was in culinary school. 34 00:01:45,868 --> 00:01:48,400 I'm definitely drawn to Eastern Mediterranean 35 00:01:48,567 --> 00:01:51,868 and Middle Eastern flavors. They're so complex. 36 00:01:52,033 --> 00:01:53,467 The joys in life, butter and salt. 37 00:01:54,567 --> 00:01:57,767 My husband's a Black-Hawk pilot in the Army, so I knew I needed 38 00:01:57,934 --> 00:02:00,901 a career that would travel with me. 39 00:02:01,067 --> 00:02:02,701 Wherever you go, everyone has to eat. 40 00:02:04,601 --> 00:02:08,501 My food is bold, I'm confident in the kitchen, and I'm gonna 41 00:02:08,667 --> 00:02:09,601 go out there and kick ass. 42 00:02:13,901 --> 00:02:16,567 I have a vast knowledge in the kitchen, and my focus 43 00:02:16,734 --> 00:02:19,100 and determination is gonna make me win. 44 00:02:19,267 --> 00:02:21,300 My style of cooking is a modern American take on 45 00:02:21,467 --> 00:02:22,467 California coastal, 46 00:02:22,634 --> 00:02:24,467 fusing the familiar with the unexpected. 47 00:02:24,634 --> 00:02:26,267 Finish off with butter, take off the heat. 48 00:02:26,434 --> 00:02:28,167 Just gets nice and velvety and thick. 49 00:02:29,467 --> 00:02:30,701 Both my parents are from Hong Kong. 50 00:02:30,868 --> 00:02:32,367 They left everything behind to come to the States 51 00:02:32,534 --> 00:02:35,067 for a better life, and just that drive, motivation, 52 00:02:35,234 --> 00:02:37,467 elevated me to become a chef. 53 00:02:37,634 --> 00:02:38,767 Everything was used in our household. 54 00:02:38,934 --> 00:02:40,067 Nothing went to waste. 55 00:02:40,067 --> 00:02:41,701 We obviously didn't have the most money, so we want 56 00:02:41,868 --> 00:02:43,367 to make sure we maximize everything that we have. 57 00:02:45,267 --> 00:02:48,701 I am actually calm and focused, but if I'm competing against 58 00:02:48,868 --> 00:02:51,000 somebody else, I am pretty ferocious. 59 00:02:51,167 --> 00:02:52,200 It's the Asian in me coming out. 60 00:02:53,467 --> 00:02:54,534 It's definitely go time. 61 00:02:57,000 --> 00:02:58,868 Ready? Are we ready? 62 00:02:59,033 --> 00:02:59,868 [producer] Ready Freddy. 63 00:03:00,100 --> 00:03:01,968 When I hear you say, "I'm ready." 64 00:03:02,133 --> 00:03:05,200 I grew up in Jerusalem for a big Moroccan-Romanian-Jewish 65 00:03:05,367 --> 00:03:07,901 family, and it means it's a lot of food. 66 00:03:08,067 --> 00:03:09,968 A lot of food. 67 00:03:11,901 --> 00:03:12,901 Wow -- a million? 68 00:03:14,267 --> 00:03:16,000 At least. 69 00:03:16,167 --> 00:03:17,567 What makes me so badass, I've been a butcher 70 00:03:17,734 --> 00:03:18,868 for a year and a half. 71 00:03:19,033 --> 00:03:20,501 I've been in a bakery for two years. 72 00:03:20,667 --> 00:03:22,767 And also, I'm a Michelin star chef. 73 00:03:22,934 --> 00:03:24,801 I still feel like it's a dream. 74 00:03:24,968 --> 00:03:27,367 My style of cooking is modern Israeli cuisine. 75 00:03:27,534 --> 00:03:29,000 Whatever we have, we use. 76 00:03:29,167 --> 00:03:32,367 I prefer to use sweet bread, veal cheek, duck heart, 77 00:03:32,534 --> 00:03:35,701 chicken liver. We don't throw anything. 78 00:03:35,868 --> 00:03:37,467 I'm obsessed with what I do. 79 00:03:37,634 --> 00:03:39,567 The passion is bigger than anything. 80 00:03:39,734 --> 00:03:41,167 I'm coming here, I will win. 81 00:03:44,100 --> 00:03:45,167 Hello, everybody. 82 00:03:45,334 --> 00:03:46,567 -Hello, Ted! -Morning, Ted! 83 00:03:46,734 --> 00:03:49,868 You are here for a special leftovers battle. 84 00:03:50,033 --> 00:03:51,567 -Bring it on. -Love a challenge. 85 00:03:51,734 --> 00:03:54,367 All of the baskets will contain items that are often 86 00:03:54,534 --> 00:03:56,467 thoughtlessly thrown away. 87 00:03:56,634 --> 00:03:59,667 But we want you to creatively purpose whatever you find. 88 00:03:59,834 --> 00:04:02,167 -No waste in my kitchen. -[Ted] Exactly. 89 00:04:02,334 --> 00:04:04,167 Here are your appetizer ingredients. 90 00:04:05,300 --> 00:04:07,167 [Nadav] The mystery. 91 00:04:07,334 --> 00:04:08,200 [Ted] Open your baskets. 92 00:04:08,367 --> 00:04:10,868 [suspenseful music plays] 93 00:04:12,367 --> 00:04:13,801 Sausages from yesterday. 94 00:04:16,067 --> 00:04:19,000 [Ted] All right, you have leftover grilled hot dogs. 95 00:04:19,167 --> 00:04:21,901 -Who doesn't love glizzy? -Coleslaw. 96 00:04:22,067 --> 00:04:23,467 Actually looks pretty nice still. 97 00:04:23,634 --> 00:04:26,167 [Ted] Leftover vegetable slaw. 98 00:04:26,334 --> 00:04:29,167 OK, that's like tzatziki or yogurt. 99 00:04:29,334 --> 00:04:32,901 -[Ted] Leftover tzatziki plus... -Rice and beans. 100 00:04:33,067 --> 00:04:35,467 [Ted] Leftover rice and beans. 101 00:04:35,634 --> 00:04:36,868 [Peter] Leftover rice and beans. [scoffs] 102 00:04:37,033 --> 00:04:39,000 That's definitely gonna be a challenge. 103 00:04:39,167 --> 00:04:42,100 20 minutes to show those leftovers some love. 104 00:04:44,000 --> 00:04:44,868 Clock starts now. 105 00:04:45,033 --> 00:04:47,400 -Alright, oh my gosh! -Let's go! 106 00:04:47,567 --> 00:04:49,367 -All right, chefs. -[Maia] Let's go. 107 00:04:51,801 --> 00:04:54,667 [Leah] 20 minutes are gonna go so fast. 108 00:04:54,834 --> 00:04:59,367 Alex, you are joined by two guest judges with serious cred. 109 00:04:59,534 --> 00:05:02,300 The one and only, Chef Gabe Bertaccini. 110 00:05:02,467 --> 00:05:04,167 Thank you. Thank you, guys, for having me. 111 00:05:04,334 --> 00:05:07,367 And Food Network's staple, Chef Aarti Sequeira. 112 00:05:07,534 --> 00:05:09,400 -Why, thank you. -[Gabe] Yeah. 113 00:05:09,567 --> 00:05:11,300 Very good to be here. 114 00:05:11,467 --> 00:05:12,801 Love a challenge. 115 00:05:12,968 --> 00:05:14,701 [Nadav] We all love a challenge. 116 00:05:14,868 --> 00:05:17,767 Chefs in general love leftovers and hate waste. 117 00:05:17,934 --> 00:05:19,067 Is that fair to say? 118 00:05:19,234 --> 00:05:22,367 Yeah, even chef aside, I come from a very thrifty 119 00:05:22,534 --> 00:05:26,400 family line, you know, and so the idea of throwing away food, 120 00:05:26,567 --> 00:05:29,000 I can feel the ancestors going, 121 00:05:29,167 --> 00:05:30,801 "No, you could do something with that." 122 00:05:35,300 --> 00:05:37,667 [Alex] would cook that cabbage slaw. 123 00:05:37,834 --> 00:05:40,300 It has got broccoli and carrots and different types 124 00:05:40,467 --> 00:05:42,300 of shredded cabbage. 125 00:05:42,467 --> 00:05:43,634 So happy I got cabbage. 126 00:05:45,300 --> 00:05:47,601 I'm hoping in this first round, the judges see that 127 00:05:47,767 --> 00:05:48,834 I'm a smart competitor. 128 00:05:49,000 --> 00:05:51,300 Know probably most of my competitors are going 129 00:05:51,467 --> 00:05:52,734 to make a slaw. 130 00:05:52,901 --> 00:05:55,267 I'm gonna cook the cabbage, and that's gonna be different. 131 00:05:55,434 --> 00:05:57,567 Leigh, what are you doing? 132 00:05:57,734 --> 00:06:01,200 [Leigh] I am making my take on an okonomiyaki today. 133 00:06:01,367 --> 00:06:05,200 So a crispy cabbage pancake topped with some sauces, 134 00:06:05,367 --> 00:06:08,267 that I'm hoping kind of taste like an okonomiyaki sauce, 135 00:06:08,434 --> 00:06:10,267 and like a spicy mayo with a tzatziki. 136 00:06:12,467 --> 00:06:15,767 I love okonomiyaki for repurposing leftovers. 137 00:06:15,934 --> 00:06:18,100 That's a giant okonomiyaki over there. 138 00:06:18,267 --> 00:06:19,901 -[Ted] That's beautiful. -[Aarti] It is beautiful. 139 00:06:21,000 --> 00:06:24,567 Cook, little pancake. I'm so excited. 140 00:06:24,734 --> 00:06:27,667 I would do a little arancini, take the rice and beans... 141 00:06:27,834 --> 00:06:31,100 So in Tuscany, they take Mexican restaurant rice and beans. 142 00:06:31,267 --> 00:06:33,667 Your grandmother is gonna literally be like, 143 00:06:33,834 --> 00:06:36,200 [in Italian accent] "Do not come home for Christmas." 144 00:06:36,367 --> 00:06:37,501 [speaking normally] Are you kidding me? 145 00:06:37,501 --> 00:06:39,467 And then I would stuff it with the little hot dog. 146 00:06:39,634 --> 00:06:42,467 [Nadav] I'm looking at this basket, what can I do with that? 147 00:06:42,634 --> 00:06:45,400 And my first idea came, a type of arancini. 148 00:06:45,567 --> 00:06:48,300 Leftovers rice that you fry and make crispy. 149 00:06:48,467 --> 00:06:50,367 Nadav, what are we up to? 150 00:06:50,534 --> 00:06:54,467 [Nadav] I'm making some fried rice bean balls. 151 00:06:54,634 --> 00:06:57,968 Hiding the sausage in the mix, and inside. 152 00:06:58,133 --> 00:07:00,167 The cabbage is gonna be a cabbage salad to break 153 00:07:00,334 --> 00:07:04,467 the fatness of the frying. -[Alex] Fantastic. 154 00:07:04,634 --> 00:07:07,567 My wife says that my most creative spot is when I'm using 155 00:07:07,734 --> 00:07:09,000 leftovers from the fridge. 156 00:07:09,167 --> 00:07:11,100 I make a dinner for me and the kids. 157 00:07:11,267 --> 00:07:14,200 Leftover beans and rice, it's something that I use a lot 158 00:07:14,367 --> 00:07:17,067 because we always have leftover rice in the fridge. 159 00:07:17,234 --> 00:07:18,567 Don't break on me. 160 00:07:18,567 --> 00:07:21,267 [Peter] I've seen Nadav making rice balls, which is my original 161 00:07:21,434 --> 00:07:24,167 game plan, but I want to be judged on exclusivity. 162 00:07:24,334 --> 00:07:26,467 I have to switch gears and do something different. 163 00:07:26,634 --> 00:07:28,801 Hey, Peter, what are you making? 164 00:07:28,968 --> 00:07:30,467 I'm actually gonna make a... 165 00:07:30,634 --> 00:07:33,367 kind of like a take on a rice dish inside of a -- 166 00:07:33,534 --> 00:07:35,767 hopefully, maybe a rice cup, getting the sweetness 167 00:07:35,934 --> 00:07:37,767 from the hot dogs and pairing with the black beans to make 168 00:07:37,934 --> 00:07:40,167 a spread, and possibly a light little creme 169 00:07:40,334 --> 00:07:41,868 on top of the tzatziki. 170 00:07:42,033 --> 00:07:44,100 There is a lot of sodium in the hot dogs, 171 00:07:44,267 --> 00:07:46,000 so you have to be careful. 172 00:07:46,167 --> 00:07:47,901 [Peter] Tomato rice, I've had a lot growing up. 173 00:07:48,067 --> 00:07:49,501 It's a very comforting dish with a nice 174 00:07:49,667 --> 00:07:51,767 tomato stew-based sauce. 175 00:07:51,934 --> 00:07:53,300 If I win the $10,000, I'd like to take 176 00:07:53,467 --> 00:07:54,767 my parents back to Hong Kong. 177 00:07:54,934 --> 00:07:57,167 Hong Kong actually is where a majority of my family is 178 00:07:57,334 --> 00:07:58,901 nowadays, and it's where my parents spent most 179 00:07:59,067 --> 00:08:00,267 of their life before here. 180 00:08:00,267 --> 00:08:01,701 They would not want me to spend the money on them, 181 00:08:01,868 --> 00:08:03,234 but I would do it anyways. 182 00:08:04,801 --> 00:08:07,601 [Maia] This basket is pretty much all ingredients that I love 183 00:08:07,767 --> 00:08:09,300 and use quite often. 184 00:08:10,567 --> 00:08:13,467 Leftover rice and beans, that would probably be 185 00:08:13,634 --> 00:08:15,167 my death row meal, is rice and beans. 186 00:08:16,167 --> 00:08:19,467 So I'm gonna use the rice and the hot dogs to make 187 00:08:19,634 --> 00:08:20,667 a crispy rice cake. 188 00:08:23,868 --> 00:08:25,901 Maia, what are you making? 189 00:08:26,067 --> 00:08:31,567 I'm making a crispy rice cake, and then cut it up and fry it, 190 00:08:31,734 --> 00:08:35,367 and then topping it with my cabbage, and it's all gonna 191 00:08:35,534 --> 00:08:39,200 come together in some way. -We like your optimism. 192 00:08:39,367 --> 00:08:41,567 -Yeah. -[judges laugh] 193 00:08:41,734 --> 00:08:43,400 [Ted] Chefs, you're down to 15 minutes. 194 00:08:43,567 --> 00:08:44,501 [Nadav] Whoo-hoo! 195 00:08:45,701 --> 00:08:46,767 We're cruising. 196 00:08:47,767 --> 00:08:49,701 The okonomiyaki's looking really good. 197 00:08:49,868 --> 00:08:52,767 I know it's time to flip it, but if $10,000 is riding 198 00:08:52,934 --> 00:08:56,667 on my ability to flip this pancake, I'm not risking it. 199 00:08:56,834 --> 00:08:59,000 -Go on the safe side now. -Yeah, absolutely. 200 00:08:59,167 --> 00:09:00,901 Oh, god, oh, god, oh, god, oh, god. 201 00:09:01,067 --> 00:09:02,067 OK, one, two, three. 202 00:09:04,000 --> 00:09:05,968 [Nadav chuckles] Good job. 203 00:09:06,133 --> 00:09:08,601 [Leigh] I'm using apricot preserves and the beans 204 00:09:08,767 --> 00:09:11,868 from the leftover rice and beans for my okonomiyaki glaze. 205 00:09:12,033 --> 00:09:13,667 I'm making sauce with beans today. 206 00:09:14,667 --> 00:09:16,167 Behind. 207 00:09:16,334 --> 00:09:18,567 [Leah] I see Peter next to me pureeing hot dogs. 208 00:09:18,734 --> 00:09:20,868 I'm really interested to see how that turns out. 209 00:09:21,033 --> 00:09:22,601 [Peter] To make my spread, I already have all the hot dogs 210 00:09:22,767 --> 00:09:24,300 cooked down with black beans. 211 00:09:24,467 --> 00:09:26,267 I need to blend it up, very similar to what you'd 212 00:09:26,434 --> 00:09:27,968 find, like, in a taco with the bean spread. 213 00:09:30,200 --> 00:09:31,901 [Ted] Chefs, eight minutes on the clock. 214 00:09:32,067 --> 00:09:32,868 Behind, behind. 215 00:09:33,033 --> 00:09:35,300 [suspenseful music plays] 216 00:09:38,200 --> 00:09:39,634 Boom. 217 00:09:42,100 --> 00:09:45,100 There is some traditional salads in Israel, just chopped cabbage 218 00:09:45,267 --> 00:09:46,667 with a lot a lot of lemon. 219 00:09:46,834 --> 00:09:50,300 Deep-fried food is always kind of heavy, and I want to balance 220 00:09:50,467 --> 00:09:52,300 it with a very sour coleslaw. 221 00:09:53,667 --> 00:09:55,267 -[Nadav] Six minutes, guys. -Heard. 222 00:09:55,434 --> 00:09:56,801 Thank you. 223 00:09:57,868 --> 00:09:58,801 [Maia] Crispy. 224 00:09:58,968 --> 00:10:01,467 Maia has taken her fancy little cake. 225 00:10:01,634 --> 00:10:03,367 I think she cornstarch dusted it. 226 00:10:03,534 --> 00:10:05,567 That looks really heavy. 227 00:10:05,734 --> 00:10:07,868 [Peter] Seeing the tzatziki and the slaw actually instantly 228 00:10:08,033 --> 00:10:09,367 made me think of a coleslaw. 229 00:10:09,534 --> 00:10:11,767 It looks like it could be a home run. 230 00:10:11,934 --> 00:10:13,767 [Ted] Five minutes to get it done. 231 00:10:13,934 --> 00:10:17,467 Maia is just getting to the shredded and the tzatziki 232 00:10:18,667 --> 00:10:20,067 with five minutes to go. 233 00:10:20,234 --> 00:10:21,868 It's also not the basket demanding 234 00:10:22,033 --> 00:10:23,000 that you make coleslaw. 235 00:10:23,167 --> 00:10:26,100 That should be an easily recognizable trap. 236 00:10:26,267 --> 00:10:28,868 What do you do with five minutes with the cabbage? 237 00:10:29,033 --> 00:10:30,868 Are you gonna cook it down [indistinct]? No. 238 00:10:31,033 --> 00:10:31,868 What are you gonna do? 239 00:10:32,033 --> 00:10:33,100 You dress it and pray. 240 00:10:34,200 --> 00:10:35,200 [Maia] Oh. 241 00:10:39,801 --> 00:10:41,901 Chefs, less than five minutes to get it done. 242 00:10:43,400 --> 00:10:47,000 I really need to get going on my tzatziki and my slaw. 243 00:10:48,767 --> 00:10:53,868 My only option is making a simple tzatziki and miso slaw. 244 00:10:54,033 --> 00:10:55,267 [Alex] Oh, I don't like that. 245 00:10:55,434 --> 00:10:57,100 [Gabe] They always have some tzatziki in the fridge. 246 00:10:57,267 --> 00:10:59,901 I love the dill. I love the cucumber in it. 247 00:11:00,133 --> 00:11:01,868 I mean, it just adds so much freshness. 248 00:11:02,033 --> 00:11:03,067 This is "Chopped," right? 249 00:11:03,234 --> 00:11:05,868 You take the ingredients and you transform them. 250 00:11:06,033 --> 00:11:07,167 [Maia] I need something sweet. 251 00:11:08,701 --> 00:11:09,701 Agave. 252 00:11:10,701 --> 00:11:13,400 Leftover tzatziki, it's the right sauce 253 00:11:13,567 --> 00:11:15,200 for my rice balls. 254 00:11:17,267 --> 00:11:18,567 [Leigh] Tzatziki. 255 00:11:18,734 --> 00:11:22,767 I'm gonna use the leftover tzatziki to make a spicy mayo. 256 00:11:22,934 --> 00:11:24,868 It is just giving this little bit of creaminess that's gonna 257 00:11:25,033 --> 00:11:26,567 add nice depth to the dish. 258 00:11:28,901 --> 00:11:30,300 [Gabe] Peter, how are you doing? 259 00:11:30,467 --> 00:11:31,467 [Peter] Doing good. 260 00:11:31,634 --> 00:11:33,067 Oh, he's frying rice paper. 261 00:11:33,234 --> 00:11:37,100 [Peter] Rice paper makes a nice base to present an appetizer. 262 00:11:37,267 --> 00:11:38,567 [Ted] Two-minute warning, chefs. 263 00:11:38,734 --> 00:11:40,467 -[Aarti] All right, let's do this! -[Alex] Let's go! 264 00:11:40,634 --> 00:11:41,834 [Maia] Whoa, we got a fire. 265 00:11:43,000 --> 00:11:45,367 And I didn't use my beans, so I guess I should probably 266 00:11:45,534 --> 00:11:46,901 mash it up. 267 00:11:47,067 --> 00:11:49,367 It makes sense to have something creamy, 268 00:11:49,534 --> 00:11:50,767 but time is ticking, 269 00:11:50,934 --> 00:11:52,267 and I'm starting to get a little nervous 270 00:11:52,434 --> 00:11:53,767 about finishing this. 271 00:11:53,934 --> 00:11:54,968 [Ted] One minute, chefs. 272 00:11:55,133 --> 00:11:56,367 -All right, guys. -[Gabe] All right, chefs. 273 00:11:56,534 --> 00:11:58,567 -[Leigh] Final push. -Let's go, let's go, let's go. 274 00:11:58,734 --> 00:11:59,901 Let's push the envelope. 275 00:12:01,100 --> 00:12:02,868 [suspenseful music intensifies] 276 00:12:04,000 --> 00:12:06,300 Get those appetizers shaped up, chefs. 277 00:12:07,667 --> 00:12:12,901 Ten, nine, eight, seven, six, 278 00:12:13,067 --> 00:12:18,667 five, four, three, two, one. -[bell dings] 279 00:12:18,834 --> 00:12:20,000 -Time's up. -[Gabe] All right. 280 00:12:20,167 --> 00:12:21,567 -[Alex] All right. -[Gabe] Good job. 281 00:12:21,734 --> 00:12:24,100 [judges applauding] 282 00:12:26,467 --> 00:12:28,801 Wow, crazy. But I think it's good. 283 00:12:28,968 --> 00:12:31,100 Fry was a little bit low, so maybe it made it soggy. 284 00:12:31,267 --> 00:12:34,701 I'm not sure, but I think it's, uh, it's worth. 285 00:12:34,868 --> 00:12:37,667 I'm excited to continue, hopefully. 286 00:12:37,834 --> 00:12:40,100 I had such a clear idea of what I was gonna do the second 287 00:12:40,267 --> 00:12:44,267 I saw that cabbage that the 20 minutes was actually doable. 288 00:12:44,434 --> 00:12:46,801 I don't know how I'm gonna feel about the entree rounds when 289 00:12:46,968 --> 00:12:48,167 I get there. 290 00:12:48,334 --> 00:12:50,801 [suspenseful music plays] 291 00:12:55,300 --> 00:12:58,667 [Ted] Chefs, you have arrived at the chopping block. 292 00:12:58,834 --> 00:13:03,167 Your appetizer ingredients were leftover grilled hot dogs, 293 00:13:03,334 --> 00:13:07,300 leftover tzatziki, leftover beans and rice, 294 00:13:07,467 --> 00:13:08,968 and leftover vegetable slaw. 295 00:13:10,767 --> 00:13:13,000 Chef Nadav, please tell us about your dish. 296 00:13:13,167 --> 00:13:15,601 [Nadav] I made you crispy rice and bean balls. 297 00:13:15,767 --> 00:13:18,167 Underneath, we have a sour coleslaw. 298 00:13:18,334 --> 00:13:20,167 The tzatziki on the side is a dip, and I recommend 299 00:13:20,334 --> 00:13:22,868 to squeeze the lemon to add a little bit more acidity. 300 00:13:23,033 --> 00:13:26,000 In my restaurant, Shmoné, I don't waste anything. 301 00:13:26,167 --> 00:13:27,467 I'm using the undesired cuts. 302 00:13:27,467 --> 00:13:31,100 I have sweet bread and chicken liver and duck hearts because 303 00:13:31,267 --> 00:13:33,400 I'm trying to get the whole animals and use everything. 304 00:13:35,100 --> 00:13:38,067 Chef, I actually like the direction you went. 305 00:13:38,234 --> 00:13:40,901 The idea of an arancini is that you make it with leftover rice. 306 00:13:41,067 --> 00:13:42,567 So that landed exactly. 307 00:13:42,734 --> 00:13:45,100 I think you have a nice crispiness on the outside, 308 00:13:45,267 --> 00:13:46,501 a good fry. 309 00:13:46,667 --> 00:13:48,767 I do wish that maybe the hot dog, 310 00:13:48,934 --> 00:13:51,067 you had put more in there 311 00:13:51,234 --> 00:13:54,300 and chopped it up finely. What about the sauce here? 312 00:13:54,467 --> 00:13:56,968 -Did you do anything to it? -I left it like it is. 313 00:13:57,133 --> 00:13:58,200 It was good for me. 314 00:13:59,501 --> 00:14:02,000 You are here to transform things, not to give us 315 00:14:02,167 --> 00:14:03,968 ingredients that are just out of a basket. 316 00:14:04,133 --> 00:14:06,667 Also, I think the premise of leftovers, never mind 317 00:14:06,834 --> 00:14:09,901 the basket, is if you take leftovers and you just put them 318 00:14:10,067 --> 00:14:13,167 on a plate, everybody's like, "Oh, yesterday's meal?" 319 00:14:13,334 --> 00:14:18,000 Leftovers need to be made unrecognizable, but better. 320 00:14:19,367 --> 00:14:22,000 I love the vegetable slaw, and what the lemon juice 321 00:14:22,167 --> 00:14:25,200 did to the cabbage. That's actually a great example 322 00:14:25,367 --> 00:14:27,367 of taking something premade 323 00:14:27,534 --> 00:14:28,901 and making it better. 324 00:14:29,067 --> 00:14:31,567 So you need to do that with all the ingredients. 325 00:14:31,734 --> 00:14:33,667 Chef Leigh, please tell us about your dish. 326 00:14:33,834 --> 00:14:36,100 Today, I prepared for you my take on an okonomiyaki 327 00:14:36,267 --> 00:14:39,000 topped with an okonomiyaki sauce, 328 00:14:39,167 --> 00:14:41,601 and that has the black beans pureed into it. 329 00:14:41,767 --> 00:14:45,167 I really like the idea of okonomiyaki being a vessel 330 00:14:45,334 --> 00:14:47,667 for leftovers, because the intention 331 00:14:47,834 --> 00:14:50,000 of the dish is for it to be made with the ingredients 332 00:14:50,167 --> 00:14:53,033 that you have on hand, traditionally often cabbage. 333 00:14:55,501 --> 00:14:58,567 I love okonomiyaki. Super creative idea. 334 00:14:58,734 --> 00:15:01,901 You really use each ingredient, and you kind of transform it. 335 00:15:02,067 --> 00:15:05,167 And, you know, I couldn't tell that this was a dish coming 336 00:15:05,334 --> 00:15:07,400 from leftover ingredients. 337 00:15:07,567 --> 00:15:11,367 Now, the sauces, I actually love the apricot, beans, 338 00:15:11,534 --> 00:15:13,868 really yummy and sweet. 339 00:15:14,033 --> 00:15:15,968 There's something that looks like a spicy mayo, 340 00:15:16,133 --> 00:15:18,367 and then it looks like there's another third sauce. 341 00:15:18,534 --> 00:15:20,000 -What's that? -That's sriracha. 342 00:15:20,167 --> 00:15:21,567 -[Aarti] Yeah. -My mouth is on fire. 343 00:15:21,734 --> 00:15:25,367 The heat is overwhelming, but the hot dog, I think, 344 00:15:25,534 --> 00:15:29,767 was such a brilliant sub-in for the pork belly. 345 00:15:29,934 --> 00:15:31,167 Thank you, Chef. 346 00:15:31,167 --> 00:15:34,267 I think you played this game so well that anything I find 347 00:15:34,434 --> 00:15:37,100 unbalanced or actually don't like personally about this 348 00:15:37,267 --> 00:15:39,267 is secondary. 349 00:15:39,434 --> 00:15:41,200 Did you always wanna be a chef? 350 00:15:41,367 --> 00:15:44,968 I wanted to go into finance, and then I got married 351 00:15:45,133 --> 00:15:47,067 really young. My husband's in the Army. 352 00:15:47,234 --> 00:15:50,501 He's a Black-Hawk pilot, and we move very frequently, 353 00:15:50,667 --> 00:15:52,868 so I knew that I needed a career that was 354 00:15:53,033 --> 00:15:54,200 going to move with us. 355 00:15:54,200 --> 00:15:56,067 I've always loved to cook, so it seemed like a great 356 00:15:56,234 --> 00:15:58,167 opportunity to pivot, and here I am. 357 00:15:59,267 --> 00:16:02,667 All right, chef Peter, tell us about your appetizer, please. 358 00:16:02,834 --> 00:16:04,868 [Peter] What I brought for you today is tomato rice 359 00:16:05,033 --> 00:16:08,567 on top of a black bean hot dog spread on a rice crisp. 360 00:16:08,734 --> 00:16:11,400 [Ted] Is tomato rice a thing? From the barbecue world? 361 00:16:11,567 --> 00:16:13,067 [Peter] Yes, it is, yeah. For me, I would have put 362 00:16:13,234 --> 00:16:15,167 a nice piece of brisket on there, to be honest. 363 00:16:15,334 --> 00:16:17,567 For me, I like making food that tells a story 364 00:16:17,734 --> 00:16:19,701 or brings you back to a comfort place. 365 00:16:19,868 --> 00:16:21,868 I grew up in family-owned restaurants. 366 00:16:22,033 --> 00:16:24,501 My parents migrated to the States in the early '70s. 367 00:16:24,667 --> 00:16:26,167 -[Ted] From where? -[Peter] Hong Kong, actually. 368 00:16:26,334 --> 00:16:27,801 Both of them came over here and did what they loved. 369 00:16:27,968 --> 00:16:29,100 They opened restaurants. 370 00:16:29,100 --> 00:16:31,901 And I was the kid that was in the kitchen prepping, 371 00:16:32,067 --> 00:16:34,300 washing dishes, and cooking. I loved it. 372 00:16:35,567 --> 00:16:39,267 When this plate landed, I was like, "Ain't no leftovers here." 373 00:16:39,434 --> 00:16:43,300 -You really transformed it. -I think, pureeing the hot dog 374 00:16:43,467 --> 00:16:47,100 and hiding it, I do not like the consistency of it. 375 00:16:47,267 --> 00:16:52,100 If this is tomato rice at a barbecue, make it better. 376 00:16:52,267 --> 00:16:55,601 But my mother would always make risotto al pomodoro, 377 00:16:55,767 --> 00:16:56,868 tomato risotto. 378 00:16:57,033 --> 00:16:59,000 And when I took a bite of your tomato rice, 379 00:16:59,167 --> 00:17:01,167 it took me right back to when I was eight, 380 00:17:01,334 --> 00:17:03,367 sitting at a table eating a tomato risotto. 381 00:17:03,534 --> 00:17:05,000 [Peter] Chef Peter, thank you. 382 00:17:05,167 --> 00:17:06,567 Finally, Chef Maia. 383 00:17:06,734 --> 00:17:08,467 So I went with an Asian approach. 384 00:17:08,634 --> 00:17:11,567 I have here a crispy rice cake 385 00:17:11,734 --> 00:17:15,367 with miso coleslaw and a bean mash. 386 00:17:17,567 --> 00:17:19,000 Chef, how do you feel about repurposing 387 00:17:19,167 --> 00:17:20,467 leftovers in a dish? 388 00:17:20,634 --> 00:17:22,701 [Maia] I love using leftovers. 389 00:17:22,868 --> 00:17:25,667 It's oftentimes things that are gonna be thrown away, 390 00:17:25,834 --> 00:17:28,467 and bringing them back and having them as a meal again 391 00:17:28,634 --> 00:17:31,400 is super satisfying. 392 00:17:31,567 --> 00:17:33,000 Can you tell me how you made that slaw? 393 00:17:33,167 --> 00:17:36,267 So I added a tzatziki to it and some miso. 394 00:17:36,434 --> 00:17:37,868 I actually really like the coleslaw. 395 00:17:38,033 --> 00:17:40,367 -Yay! -[Aarti] And I love the play 396 00:17:40,534 --> 00:17:42,100 of re-crisping up the hot dogs. 397 00:17:42,267 --> 00:17:44,968 I think it gives it this nice little texture. 398 00:17:45,133 --> 00:17:49,000 But what that also does is intensify the saltiness of them. 399 00:17:49,167 --> 00:17:51,567 And I think you could have added something creamy 400 00:17:51,734 --> 00:17:53,567 in the beans to give us a different texture 401 00:17:53,734 --> 00:17:56,167 on the plate because they're very chewy. 402 00:17:56,334 --> 00:17:59,000 But the actual rice cake is delicious. 403 00:17:59,167 --> 00:18:00,367 I really, really love it. 404 00:18:00,534 --> 00:18:02,367 I really liked your technique. 405 00:18:02,534 --> 00:18:06,200 And I think that is impressive in 20 minutes. 406 00:18:06,367 --> 00:18:08,200 -It really is. -Thank you. 407 00:18:09,701 --> 00:18:12,501 I'm a little worried that I might have gone a little too 408 00:18:12,667 --> 00:18:16,167 far with the flavors, but I know that there is a good 409 00:18:16,334 --> 00:18:18,601 chance of me moving on. 410 00:18:18,767 --> 00:18:21,601 [suspenseful music plays] 411 00:18:26,767 --> 00:18:29,067 Four chefs gave "Chopped" their best efforts, 412 00:18:29,234 --> 00:18:31,667 but only three will remain in the fight. 413 00:18:32,767 --> 00:18:36,467 So whose dish is on the chopping block? 414 00:18:36,634 --> 00:18:39,000 [suspenseful music intensifies] 415 00:18:43,801 --> 00:18:45,601 [Ted] Chef Maia, you've been chopped. 416 00:18:45,767 --> 00:18:46,834 Judges? 417 00:18:46,834 --> 00:18:49,067 Chef Maia, you showed us the skills, you know, 418 00:18:49,234 --> 00:18:50,868 to actually create something really beautiful 419 00:18:51,033 --> 00:18:52,300 on that rice cake. 420 00:18:52,467 --> 00:18:56,367 But then you really used that beans, which we really 421 00:18:56,534 --> 00:19:00,167 don't think they added any positive elements to the dish. 422 00:19:00,334 --> 00:19:03,868 And the preparation of the hot dog was way over salty. 423 00:19:04,033 --> 00:19:06,300 -And so we had to chop you. -Thank you, Chef. 424 00:19:08,801 --> 00:19:11,868 I'm feeling pretty disappointed. 425 00:19:12,033 --> 00:19:16,767 I'm not good at losing, but I'm proud of just being here. 426 00:19:16,934 --> 00:19:20,100 Maybe I'll try it again sometime, who knows? 427 00:19:20,267 --> 00:19:23,467 Chef Peter, Chef Leigh, Chef Nadav, as you know, 428 00:19:23,634 --> 00:19:26,767 a basket with more leftovers is in your immediate future. 429 00:19:30,100 --> 00:19:31,567 Open 'em up. 430 00:19:31,734 --> 00:19:34,067 [suspenseful music plays] 431 00:19:36,167 --> 00:19:38,901 [Ted] OK, it's leftover chicken Parmesan. 432 00:19:39,067 --> 00:19:41,567 This honestly looks really not that appetizing already, 433 00:19:41,734 --> 00:19:43,000 but we're gonna make something with it. 434 00:19:44,167 --> 00:19:46,868 -Scraps. -[Ted] Mirepoix scraps. 435 00:19:47,033 --> 00:19:50,267 Celery, onion, peels. What do I do with that? 436 00:19:50,434 --> 00:19:52,567 -Watermelon rinds. -[Ted] Watermelon rinds. 437 00:19:52,734 --> 00:19:54,501 Awesome -- love those. 438 00:19:54,667 --> 00:19:56,367 [Ted] And leftover pasta salad. 439 00:19:57,868 --> 00:20:01,300 Very interesting. Very challenging basket. 440 00:20:01,467 --> 00:20:03,400 [Ted] 30 minutes. 441 00:20:03,567 --> 00:20:04,701 Clock starts now. 442 00:20:04,701 --> 00:20:06,767 -[Gabe] Let's go, guys! -[Alex and Aarti cheering] 443 00:20:06,934 --> 00:20:08,033 [Gabe speaking in Italian] 444 00:20:10,501 --> 00:20:13,100 Judges, does one of these chefs have an edge 445 00:20:13,267 --> 00:20:14,501 with the leftovers theme? 446 00:20:15,501 --> 00:20:19,267 [Alex] I think all chefs have a built-in set of impulses 447 00:20:19,434 --> 00:20:21,767 for leftover foods, 'cause it's something we're constantly 448 00:20:21,934 --> 00:20:23,300 faced with in restaurants. 449 00:20:23,467 --> 00:20:26,701 [Gabe] This is not an easy basket whatsoever. 450 00:20:26,868 --> 00:20:29,467 All these dishes have already a flavor profile. 451 00:20:29,634 --> 00:20:32,067 They're already, you know, kind of perfect in their own... 452 00:20:32,234 --> 00:20:35,367 way, but it's difficult to think of an entree 453 00:20:35,534 --> 00:20:39,367 and kind of shy away from just using the chicken as it is. 454 00:20:39,534 --> 00:20:42,400 -Like, what do you do with it? -Do you make a pizza? 455 00:20:43,667 --> 00:20:45,567 [Leigh] One of my husband's favorite ways that I utilize 456 00:20:45,734 --> 00:20:48,901 leftover ingredients is when I put it in a flatbread. 457 00:20:49,067 --> 00:20:52,167 [Ted] Chef Leigh cut up pizza dough into little individual rounds. 458 00:20:52,334 --> 00:20:54,000 -[Gabe] Very interesting. -[Aarti] Wow, that was quick. 459 00:20:54,167 --> 00:20:55,367 Leigh, what are you up to? 460 00:20:55,534 --> 00:20:57,968 Hi, I'm making a chicken flatbread. 461 00:20:58,133 --> 00:21:00,467 Right now, I'm making a parsley, celery 462 00:21:00,634 --> 00:21:02,000 kind of spice sauce, 463 00:21:02,167 --> 00:21:04,601 and then pickled watermelon rinds with greens 464 00:21:04,767 --> 00:21:07,167 from the pasta salad are gonna be part of the garnish. 465 00:21:07,334 --> 00:21:09,167 -No sriracha for mine. -[Gabe] Please. 466 00:21:09,334 --> 00:21:11,167 Extra. Extra, actually. 467 00:21:11,334 --> 00:21:12,567 [Gabe laughs] 468 00:21:14,200 --> 00:21:15,467 [Nadav] Behind you. 469 00:21:15,634 --> 00:21:17,567 [Leigh] Based on the first round, I'm kind of thinking 470 00:21:17,734 --> 00:21:20,901 Nadav is my biggest competitor, despite that he didn't really 471 00:21:21,067 --> 00:21:22,667 do anything with the tzatziki. 472 00:21:22,834 --> 00:21:24,167 Everything else seemed really composed. 473 00:21:25,200 --> 00:21:28,100 Oh, no. Leftover chicken Parm? 474 00:21:29,467 --> 00:21:30,467 [Alex] What are you grinding? 475 00:21:31,767 --> 00:21:33,067 I'm grinding the chicken cutlet. 476 00:21:33,234 --> 00:21:35,000 I'm wanna try to make some meatballs, 477 00:21:35,167 --> 00:21:38,100 and I'm gonna make a beautiful tomato sauce. 478 00:21:38,267 --> 00:21:39,367 Is much more messy round. 479 00:21:39,534 --> 00:21:40,968 Yeah. [giggles] 480 00:21:41,133 --> 00:21:42,901 To tell you the truth, I feel like Leigh is my biggest 481 00:21:43,067 --> 00:21:45,267 competition right now. She's a smart cook. 482 00:21:45,434 --> 00:21:48,667 She knows the game, and she's playing it well. 483 00:21:48,834 --> 00:21:51,267 [Alex] You got to cook that mirepoix right away. 484 00:21:51,434 --> 00:21:54,767 The other thing you can do is pull the celery out and pull 485 00:21:54,934 --> 00:21:57,467 the olives from the pasta salad and make like a celery 486 00:21:57,634 --> 00:22:00,067 and olive salad. -Ooh, I love that. 487 00:22:00,067 --> 00:22:01,467 [Peter] I know these other two chefs 488 00:22:01,634 --> 00:22:03,367 have never seen my focus in the kitchen, 489 00:22:03,534 --> 00:22:05,801 but that kind of is a secret weapon of mine. 490 00:22:06,968 --> 00:22:08,667 Hey, Peter, what are you making? 491 00:22:08,834 --> 00:22:11,000 I am actually making a version of a kind of like 492 00:22:11,167 --> 00:22:12,901 a cassoulet on there. -A cassoulet? 493 00:22:13,067 --> 00:22:14,000 [Ted] Did you say cassoulet? 494 00:22:14,167 --> 00:22:15,467 I think that's kind of a smart idea. 495 00:22:15,634 --> 00:22:16,801 Oh, stop. 496 00:22:19,100 --> 00:22:21,067 I looked in the corner of my eye, and I see Chef Alex 497 00:22:21,234 --> 00:22:24,567 almost fall over when I said that, so I have to pivot. 498 00:22:26,200 --> 00:22:28,501 For my entree, I'm doing a rustic chicken tomato pasta 499 00:22:28,667 --> 00:22:30,667 with a sweet chicory salad. 500 00:22:30,834 --> 00:22:33,000 My plan for the chicken Parmesan is to make sure 501 00:22:33,167 --> 00:22:35,300 to incorporate the chicken into the tomato sauce 502 00:22:35,467 --> 00:22:37,567 along with my mirepoix and build the flavors. 503 00:22:39,000 --> 00:22:40,567 Chefs, you're down to 15 minutes. 504 00:22:42,801 --> 00:22:44,601 That pasta has been cooked already. 505 00:22:44,767 --> 00:22:47,167 How do you present that in something new? 506 00:22:47,334 --> 00:22:49,067 I mean, you don't have to use the pasta. 507 00:22:49,234 --> 00:22:51,167 [Aarti] There was feta in there, some sort of cheese. 508 00:22:51,334 --> 00:22:52,567 -[Gabe] Using the feta -- -[Aarti] Yeah, and the olives. 509 00:22:52,734 --> 00:22:54,300 I think you do a beautiful salad. 510 00:22:54,467 --> 00:22:57,100 [Leigh] I'm going to make a garnish salad using pickled 511 00:22:57,267 --> 00:22:59,467 watermelon rinds incorporated with all of the elements 512 00:22:59,634 --> 00:23:01,801 from the pasta salad except the pasta. 513 00:23:01,968 --> 00:23:03,067 Push, baby, push. 514 00:23:05,100 --> 00:23:06,701 I love pickled watermelon rinds. 515 00:23:06,868 --> 00:23:08,267 -Yep, I know, me too. -It's divine. 516 00:23:08,434 --> 00:23:10,901 It can be savory, it can be vinegary. 517 00:23:11,067 --> 00:23:13,467 You could also cut off all the red part of the watermelon 518 00:23:13,634 --> 00:23:15,567 that's still on those rinds and sink that 519 00:23:15,734 --> 00:23:17,767 into a tomato sauce. 520 00:23:17,934 --> 00:23:19,167 -[Leigh] You making shakshuka? -[Nadav] Yeah. 521 00:23:20,267 --> 00:23:21,267 I love shakshuka. 522 00:23:22,467 --> 00:23:24,767 [Nadav] Oh, shakshuka is my comfort food. 523 00:23:24,934 --> 00:23:27,701 I feel like my grandmother was whispering to me, 524 00:23:27,868 --> 00:23:30,701 "Do shakshuka. Do the shakshuka." 525 00:23:30,868 --> 00:23:32,968 I want to make my sauce richer, so I'm adding a little bit 526 00:23:33,133 --> 00:23:36,000 of the celery from my scraps mirepoix. 527 00:23:36,167 --> 00:23:38,467 Pick up those the black olives from the pasta, and then just 528 00:23:38,634 --> 00:23:39,567 throw them inside of the sauce. 529 00:23:41,167 --> 00:23:43,100 Chefs, you've got ten minutes left. 530 00:23:43,267 --> 00:23:44,434 [Leigh] Ten minutes, heard. Thank you, Ted. 531 00:23:46,067 --> 00:23:47,701 [Peter] I'm using a watermelon rind with a little bit 532 00:23:47,868 --> 00:23:49,100 of whole grain mustard. 533 00:23:49,267 --> 00:23:52,000 Make a nice vinaigrette for this chicory salad. 534 00:23:52,167 --> 00:23:53,367 The vinaigrette's awesome. 535 00:23:53,534 --> 00:23:55,667 Definitely, what I was going for is sweetness. 536 00:23:55,834 --> 00:23:59,000 [Aarti] I would really like to see Leigh start cooking those flatbreads. 537 00:23:59,167 --> 00:24:00,567 [Leigh] Relax, baby dough. 538 00:24:02,400 --> 00:24:04,400 I'm making a Greek yogurt sauce to go on the base of this 539 00:24:04,567 --> 00:24:06,667 flatbread because I think I need a little bit 540 00:24:06,834 --> 00:24:08,067 of a creamy component. 541 00:24:09,667 --> 00:24:11,567 [Alex] We do have Peter cooking, I think, 542 00:24:11,734 --> 00:24:12,767 is that penne? -[Ted] That sure is. 543 00:24:12,934 --> 00:24:14,100 [Aarti] Looks like penne. 544 00:24:14,100 --> 00:24:15,968 This could make or break it, because I know Chef Gabe 545 00:24:16,133 --> 00:24:21,000 and Chef Alex are very big on Italian food being done right. 546 00:24:21,167 --> 00:24:22,300 Almost. 547 00:24:22,300 --> 00:24:24,501 [Ted] Chefs, less than five minutes on that clock. 548 00:24:24,667 --> 00:24:25,501 Oh, my gosh. 549 00:24:25,667 --> 00:24:29,100 [suspenseful music plays] 550 00:24:29,267 --> 00:24:31,467 I'm serving my bread like my grandma used to. 551 00:24:31,634 --> 00:24:35,567 [Alex] I'm a little worried about Nadav's shakshuka plate. 552 00:24:35,734 --> 00:24:38,367 Those eggs are really power boiling in there. 553 00:24:38,534 --> 00:24:41,100 Nadav, what's going on with your eggs? 554 00:24:41,267 --> 00:24:43,467 -They're amazing. -[Aarti] They're amazing? 555 00:24:43,634 --> 00:24:45,868 [Nadav] Yeah, they are yellow and runny. 556 00:24:46,033 --> 00:24:48,067 -Yellow and runny. -I know you don't trust me. 557 00:24:48,234 --> 00:24:49,267 You will see. 558 00:24:50,400 --> 00:24:51,601 -[Ted] One minute, chefs. -Let's go, let's go. 559 00:24:51,767 --> 00:24:53,467 You're down to your last minute. 560 00:24:53,634 --> 00:24:55,000 -Let's do this. -[Gabe] Come on, guys. 561 00:24:56,701 --> 00:24:58,667 [Leigh] I really hope it's cooked. 562 00:24:58,834 --> 00:25:00,901 I'm having heart palpitations right now. 563 00:25:01,067 --> 00:25:03,367 -[Ted] 30 seconds. -[Gabe] Oh, my God. 564 00:25:03,534 --> 00:25:06,267 [suspenseful music intensifies] 565 00:25:06,434 --> 00:25:09,868 Get those basket ingredients on those plates, chefs, now. 566 00:25:10,033 --> 00:25:15,567 -Ten, nine, eight, seven, six, five... -[overlapping voices] 567 00:25:15,734 --> 00:25:20,167 ...four, three, two, one. -Let's go, let's go, let's go! 568 00:25:20,334 --> 00:25:22,000 -Ah! -[Ted] Time's up. 569 00:25:22,167 --> 00:25:23,100 -[overlapping voices] -[judges cheering] 570 00:25:24,801 --> 00:25:27,267 -[Gabe] Great job. -Good job. 571 00:25:27,434 --> 00:25:28,400 [Leigh] Good job. 572 00:25:30,300 --> 00:25:32,200 Oh, this was sweaty. 573 00:25:32,367 --> 00:25:34,000 [Leigh] This round was definitely a challenge. 574 00:25:34,167 --> 00:25:35,701 I do wish I had a little bit more time 575 00:25:35,868 --> 00:25:37,701 to tighten up the plates. You know, I've not been cooking 576 00:25:37,868 --> 00:25:39,067 for that long, honestly. 577 00:25:39,234 --> 00:25:41,300 I hope the judges see in this entrée that I really do 578 00:25:41,467 --> 00:25:43,534 have a great understanding of flavor and balance. 579 00:25:46,000 --> 00:25:49,200 [suspenseful music intensifies, fades] 580 00:25:52,267 --> 00:25:54,167 Chefs, your entrée basket. 581 00:25:54,334 --> 00:25:57,667 Leftover chicken Parmesan, mirepoix scraps, 582 00:25:57,834 --> 00:26:00,901 watermelon rind, and leftover pasta salad. 583 00:26:01,067 --> 00:26:02,667 Chef Peter, please tell us about your dish. 584 00:26:02,834 --> 00:26:05,300 [Peter] What I have for you is my version of a rustic chicken 585 00:26:05,467 --> 00:26:08,200 tomato pasta with a sweet chicory salad. 586 00:26:08,367 --> 00:26:10,267 So that's a slight pivot from cassoulet. 587 00:26:10,434 --> 00:26:13,467 [Peter] Yes, I saw the reaction, and I felt it deep down, 588 00:26:13,634 --> 00:26:15,367 so I went a different way. 589 00:26:18,200 --> 00:26:19,868 You know... 590 00:26:20,033 --> 00:26:21,467 I just keep eating this. 591 00:26:21,634 --> 00:26:23,701 I, too, find this dish very comforting. 592 00:26:23,868 --> 00:26:28,601 [Alex] That ragout on top, and I get the tomato, the chicken Parm, 593 00:26:28,767 --> 00:26:32,000 and I like that chicory. It is, for me, a little sweet. 594 00:26:33,567 --> 00:26:36,100 But I can taste the watermelon and the vinaigrette, 595 00:26:36,267 --> 00:26:38,501 and I think that's a very smart idea. 596 00:26:38,667 --> 00:26:40,801 And I really like your sauce. 597 00:26:40,968 --> 00:26:42,601 [Gabe] Funny enough, I think the olives are the ones 598 00:26:42,767 --> 00:26:45,000 that stand out, and I would have not added them to the dish. 599 00:26:45,167 --> 00:26:46,968 I think it becomes, like, a primavera, 600 00:26:47,133 --> 00:26:48,167 you know, supreme pizza. 601 00:26:48,334 --> 00:26:51,100 But, I mean, very inventive, comforting dish. 602 00:26:51,267 --> 00:26:53,567 -Thank you, Chef. -Next up, Chef Nadav. 603 00:26:53,734 --> 00:26:54,634 Like I said, I'm emotional, 604 00:26:54,801 --> 00:26:56,567 so I felt like my grandma is with me. 605 00:26:56,734 --> 00:27:00,267 So I do a takeoff of shakshuka with chicken Parm, 606 00:27:00,434 --> 00:27:05,000 and chorizo that is pickled salad with skin of watermelon. 607 00:27:05,167 --> 00:27:07,300 And I hope the yolk are still runny. 608 00:27:09,767 --> 00:27:12,300 When I taste the actual tomato sauce that you have in here, 609 00:27:12,467 --> 00:27:14,667 it's actually really good. -Thank you, Chef. 610 00:27:14,834 --> 00:27:17,167 [Gabe] Great usage of the watermelon rinds. 611 00:27:17,334 --> 00:27:18,901 Absolutely love that. 612 00:27:19,067 --> 00:27:20,868 And the egg is actually cooked beautifully. 613 00:27:22,267 --> 00:27:24,167 I like the egg, the tomato, 614 00:27:24,334 --> 00:27:26,367 actually the sausage, everything works. 615 00:27:26,534 --> 00:27:29,300 I like the bread because my mother would do stuff 616 00:27:29,467 --> 00:27:30,767 like that. 617 00:27:30,767 --> 00:27:32,868 So there's a lot of nostalgia and rustic things you did here 618 00:27:33,033 --> 00:27:34,200 that really work very beautifully, 619 00:27:34,367 --> 00:27:35,968 and my egg is perfect. 620 00:27:36,133 --> 00:27:37,868 Let's talk about the shakshuka. 621 00:27:38,033 --> 00:27:42,267 I think it's very smart, but that play between 622 00:27:42,434 --> 00:27:45,100 super cooked chicken and then cooked sausage, 623 00:27:45,267 --> 00:27:46,901 it's just an odd texture. 624 00:27:47,067 --> 00:27:48,501 It's sort of crispy on the outside, but then, 625 00:27:48,667 --> 00:27:50,167 kind of mushy on the inside. 626 00:27:51,200 --> 00:27:52,200 Finally, Chef Leigh. 627 00:27:52,367 --> 00:27:54,667 Today, I made for you a chicken flatbread. 628 00:27:54,834 --> 00:27:56,767 I wanted to balance that sauce a little bit 629 00:27:56,934 --> 00:27:59,567 by adding a bunch of spices, kind of influenced 630 00:27:59,734 --> 00:28:01,901 on the Eastern Mediterranean side, 631 00:28:02,067 --> 00:28:04,167 the pickled watermelon rinds were tossed 632 00:28:04,334 --> 00:28:06,100 into the garnish from the pasta salad. 633 00:28:07,467 --> 00:28:09,567 [Gabe] I love that you took the route of a flatbread. 634 00:28:09,734 --> 00:28:12,200 I would argue that you're the one that was able 635 00:28:12,367 --> 00:28:14,667 to transform the chicken Parm the most. 636 00:28:14,834 --> 00:28:15,868 I'm eating this, and I'm not -- 637 00:28:16,033 --> 00:28:17,868 I wouldn't really tell, you know? 638 00:28:18,033 --> 00:28:20,167 Like, is this a leftover chicken Parm? 639 00:28:20,334 --> 00:28:21,868 You say you pickled something? 640 00:28:22,033 --> 00:28:23,701 I did pickle the watermelon rinds. 641 00:28:23,868 --> 00:28:25,067 [Gabe] Maybe I need more. 642 00:28:25,234 --> 00:28:26,567 And you know this, but the dough, 643 00:28:26,734 --> 00:28:27,634 you need a little more cooking. 644 00:28:28,868 --> 00:28:30,868 [Aarti] I agree with my friend Gabe. 645 00:28:31,033 --> 00:28:33,601 Mine is sort of undercooked in the middle. 646 00:28:33,767 --> 00:28:37,000 But I particularly like that you picked out that celery 647 00:28:37,167 --> 00:28:38,701 and turned it into a sauce. 648 00:28:38,868 --> 00:28:41,200 I think this is my favorite dish of the round. 649 00:28:41,367 --> 00:28:42,868 I think your creativity was great, 650 00:28:43,968 --> 00:28:46,767 and your pizza dough is undercooked. 651 00:28:46,934 --> 00:28:49,767 It's just a matter of whether your two colleagues did 652 00:28:49,934 --> 00:28:52,567 anything that is not as egregious as that. 653 00:28:53,901 --> 00:28:54,801 Thank you, chefs. 654 00:28:54,968 --> 00:28:56,667 [suspenseful music plays] 655 00:28:56,834 --> 00:28:59,067 I really messed up that pizza dough, so I don't really know 656 00:28:59,234 --> 00:29:01,400 how to feel, but I think my flavors were there. 657 00:29:01,567 --> 00:29:04,601 And I still think I got the edge on this one. 658 00:29:04,767 --> 00:29:08,367 Wow, I'm feeling excited, crazy, tired. 659 00:29:08,534 --> 00:29:11,100 Everything together, all the emotions. 660 00:29:11,267 --> 00:29:12,667 I'm this kind of person that thinks that I'm always 661 00:29:12,834 --> 00:29:13,868 on the chopping block. 662 00:29:14,033 --> 00:29:15,000 Hopefully, we can get for the third round 663 00:29:15,167 --> 00:29:16,901 and fix everything. 664 00:29:17,067 --> 00:29:19,801 [suspenseful music intensifies] 665 00:29:30,767 --> 00:29:34,100 So whose dish is on the chopping block? 666 00:29:36,000 --> 00:29:38,667 [suspenseful music intensifies] 667 00:29:45,067 --> 00:29:46,868 [gentle music playing] 668 00:29:47,033 --> 00:29:49,100 [Ted] Chef Nadav, you've been chopped. 669 00:29:49,267 --> 00:29:50,367 Judges? 670 00:29:50,534 --> 00:29:53,601 Chef Nadav, the usage of the watermelon rind, 671 00:29:53,767 --> 00:29:56,167 the way you turned it and transformed it into this 672 00:29:56,334 --> 00:29:59,567 bright, acidic salad, it was very successful. 673 00:29:59,734 --> 00:30:02,667 But by grinding that chicken Parm, it gave your dish 674 00:30:02,834 --> 00:30:07,167 an unpleasant texture. And so, we had to chop you. 675 00:30:07,334 --> 00:30:08,634 Thank you so much, chefs. 676 00:30:09,467 --> 00:30:11,601 [Nadav] I feel disappointed for myself that I couldn't, uh, 677 00:30:11,767 --> 00:30:13,167 win this competition. 678 00:30:13,334 --> 00:30:15,767 I'm regretting not showing more who I am and what I'm doing, 679 00:30:15,934 --> 00:30:17,467 but this is life. 680 00:30:17,634 --> 00:30:18,667 I'm gonna go back to our kitchen. 681 00:30:18,834 --> 00:30:21,167 [suspenseful music plays] 682 00:30:21,334 --> 00:30:23,701 It definitely was not easy, but if going into this round, 683 00:30:23,868 --> 00:30:25,767 I just get more focused and determined, 684 00:30:25,934 --> 00:30:27,000 I know what I need to do to win. 685 00:30:27,167 --> 00:30:29,968 [suspenseful music continues] 686 00:30:30,133 --> 00:30:33,000 I think going into dessert, I had a little bit of a leg up, 687 00:30:33,167 --> 00:30:35,868 and it's gotten me here, so I'm feeling really good about it. 688 00:30:37,367 --> 00:30:38,567 [Ted] Open up your final basket. 689 00:30:38,734 --> 00:30:41,167 [suspenseful music plays] 690 00:30:41,334 --> 00:30:44,100 [giggles] Oh, gosh. 691 00:30:45,567 --> 00:30:48,567 [Ted] You have a leftover slice of birthday cake. 692 00:30:50,400 --> 00:30:53,267 -What are these called? -[Ted] Crumbled wafer cookies. 693 00:30:55,067 --> 00:30:55,968 Fruit. 694 00:30:56,133 --> 00:30:58,000 [Ted] A picked-over fruit platter. 695 00:30:58,167 --> 00:30:59,400 Left me a couple strawberries, at least. 696 00:30:59,567 --> 00:31:00,501 That's pretty awesome. 697 00:31:00,667 --> 00:31:03,601 -Oh. -[Ted] And a melted cola slushy. 698 00:31:04,667 --> 00:31:05,767 Not bad. I could work with it. 699 00:31:07,467 --> 00:31:08,567 [Ted] 30 minutes. 700 00:31:11,067 --> 00:31:11,968 Clock starts now. 701 00:31:12,133 --> 00:31:13,767 [Gabe] Come on, chefs. Let's go! 702 00:31:13,934 --> 00:31:14,901 [judges yelling and cheering] 703 00:31:15,067 --> 00:31:16,667 -Let's go. -All the sugar. 704 00:31:18,667 --> 00:31:19,767 [Ted] All right, judges. 705 00:31:19,934 --> 00:31:22,667 Who has ever had a birthday party where there's 706 00:31:22,834 --> 00:31:26,300 cake left over? I mean, that's just weird. 707 00:31:26,467 --> 00:31:27,367 -Thoughts? -[Aarti] No. 708 00:31:27,534 --> 00:31:29,100 [Aarti] Birthday cake. 709 00:31:29,267 --> 00:31:30,567 [Leigh] Oh, God. 710 00:31:30,567 --> 00:31:34,667 I think use it as a flavoring agent or pull a layer and make 711 00:31:34,834 --> 00:31:37,467 that brightly colored adornment. 712 00:31:37,634 --> 00:31:39,400 [Leigh] Peter, I have all of the granulated sugar, 713 00:31:39,567 --> 00:31:42,200 if you need it, by the way. -[Peter] All right. 714 00:31:42,367 --> 00:31:43,901 I'm going up against Chef Leigh right now. 715 00:31:44,067 --> 00:31:45,501 She's not afraid to step outside the box, 716 00:31:45,667 --> 00:31:47,467 but I've got a few recipes up my sleeve 717 00:31:47,634 --> 00:31:48,601 that I know how to make very well. 718 00:31:48,767 --> 00:31:52,100 [upbeat music plays] 719 00:31:52,267 --> 00:31:54,701 [Aarti] Hey, Peter, what are you making? 720 00:31:54,868 --> 00:31:57,267 [Peter] I'm actually making some quick fried doughnuts 721 00:31:57,434 --> 00:31:59,567 and a Nilla Wafer sugar. 722 00:31:59,734 --> 00:32:02,100 Make a nice a little mascarpone and Funfetti cream, 723 00:32:02,267 --> 00:32:04,567 and some macerated berries compote. 724 00:32:06,167 --> 00:32:09,267 Those wafer cookies were an opportunity to build 725 00:32:09,434 --> 00:32:10,934 a foundation for a dessert. 726 00:32:12,000 --> 00:32:14,767 [Leigh] Chef Peter's making doughnuts, and I think that's brilliant. 727 00:32:14,934 --> 00:32:17,200 I am not baking anything, 728 00:32:17,367 --> 00:32:18,767 so I'm feeling a little bit nervous, 729 00:32:18,934 --> 00:32:22,467 but I am one chef away from being a "Chopped" champion. 730 00:32:22,634 --> 00:32:24,400 [Alex] Leigh, what are you making? 731 00:32:24,567 --> 00:32:26,968 I'm making a vanilla wafer ice cream. 732 00:32:27,133 --> 00:32:31,667 I'm going to be serving it with Funfetti whipped cream, 733 00:32:31,834 --> 00:32:35,467 and then I'm gonna do a cola strawberry gastrique. 734 00:32:37,267 --> 00:32:39,501 I'm curious to see what else goes with the ice cream. 735 00:32:39,667 --> 00:32:42,601 Be good to me, ice cream. 736 00:32:42,767 --> 00:32:44,067 [Gabe] Is she making a shortbread? 737 00:32:44,234 --> 00:32:45,968 What is she doing to go with that? 738 00:32:48,000 --> 00:32:50,767 Chefs, you have 20 minutes left on that clock. 739 00:32:55,000 --> 00:32:57,267 [Peter] I picked a few strawberries that I did get, 740 00:32:57,434 --> 00:33:00,200 along with fresh berries, to make my port berry sauce, 741 00:33:00,367 --> 00:33:02,701 adding the cola slushy's gonna give it enough sugar that'll 742 00:33:02,868 --> 00:33:04,067 take it to the next level. 743 00:33:05,868 --> 00:33:09,167 [Aarti] The thing about that slushy, it's sugar syrup. 744 00:33:09,334 --> 00:33:12,400 -It's intensely sweet. -You don't want to use too much. 745 00:33:12,567 --> 00:33:14,267 [Leigh] I'm gonna use the strawberries from the fruit platter 746 00:33:14,434 --> 00:33:17,601 and the cola from the slushy to make a gastrique. 747 00:33:17,767 --> 00:33:19,167 I don't commonly say in the dessert round, 748 00:33:19,334 --> 00:33:22,000 go get vinegar, and play with strawberries 749 00:33:22,167 --> 00:33:24,467 and that balsamic syrup. 750 00:33:24,634 --> 00:33:28,167 [Leigh] I add a little bit of balsamic vinegar to bring an acidic pop. 751 00:33:28,334 --> 00:33:30,868 [Ted] Leigh just shows one instinct after another. 752 00:33:31,033 --> 00:33:33,701 She understands what you have to do in this competition 753 00:33:33,868 --> 00:33:36,801 and what your goal is, transforming leftovers. 754 00:33:36,968 --> 00:33:40,300 [Gabe] Yeah, Peter, I think he's really taking all the feedback 755 00:33:40,467 --> 00:33:43,300 we have given him and kind of bringing it into dessert. 756 00:33:43,467 --> 00:33:45,801 This is really coming down to the dessert round. 757 00:33:45,968 --> 00:33:47,267 Right. 758 00:33:47,434 --> 00:33:49,167 Chefs, eight minutes on the clock. 759 00:33:49,334 --> 00:33:51,100 [Peter] With the time getting closer, I know I need to do 760 00:33:51,267 --> 00:33:54,367 these doughnuts and then move on to my whip. 761 00:33:54,534 --> 00:33:56,868 It's gonna be equal parts of mascarpone with heavy cream, 762 00:33:57,033 --> 00:33:59,567 fold in the birthday cake cream. 763 00:33:59,734 --> 00:34:01,033 [Alex] I mean, OK, you know, you know what? 764 00:34:01,033 --> 00:34:02,567 -You don't have to use the cake. -You don't have to, no. 765 00:34:02,734 --> 00:34:04,167 [Aarti] I actually think that's really clever. 766 00:34:05,400 --> 00:34:07,868 [Leigh] I decided to use the icing from the birthday cake 767 00:34:08,033 --> 00:34:09,567 to make a coffee whip. 768 00:34:13,868 --> 00:34:15,667 [Aarti] It looks like that broke, and I'm assuming 769 00:34:15,834 --> 00:34:17,667 it's because that espresso is just too hot. 770 00:34:17,834 --> 00:34:19,567 [Gabe] It's too hot. 771 00:34:19,734 --> 00:34:21,767 [Leigh] The whipped cream is not looking how I want it to, 772 00:34:21,934 --> 00:34:25,667 but all of my icing is in here, so this could be a problem. 773 00:34:25,834 --> 00:34:28,367 [Aarti] And the only thing I could think to do is... 774 00:34:28,534 --> 00:34:30,267 pray. 775 00:34:30,434 --> 00:34:31,701 -I think it's... -[Alex] It's over. 776 00:34:31,868 --> 00:34:33,000 It's done. 777 00:34:34,467 --> 00:34:37,467 [suspenseful music intensifies, fades] 778 00:34:42,267 --> 00:34:44,767 Chefs, less than five minutes on the clock. 779 00:34:44,934 --> 00:34:47,000 [Leigh] The whipped cream is not looking how I want it to, 780 00:34:47,167 --> 00:34:50,467 but starting over is not really an option because this is all 781 00:34:50,634 --> 00:34:53,067 of the icing I have, and I don't have time to find 782 00:34:53,234 --> 00:34:54,567 a way to use the cake. 783 00:34:54,734 --> 00:34:56,868 [Alex] Count your losses, and throw it away, 784 00:34:57,033 --> 00:35:00,868 because once you get that far with cream like that, 785 00:35:01,033 --> 00:35:02,400 you can't get the texture back. -Yeah. 786 00:35:02,567 --> 00:35:03,501 -[Alex] It's over. -It's done. 787 00:35:04,701 --> 00:35:06,767 I throw it back in the food processor, 788 00:35:06,934 --> 00:35:09,000 and I'm just praying. 789 00:35:11,467 --> 00:35:14,100 [Alex] I think those fritters look fantastic. 790 00:35:14,267 --> 00:35:16,667 I think that ice cream, the texture looks beautiful. 791 00:35:16,834 --> 00:35:18,367 [Gabe] The texture looks beautiful. 792 00:35:18,534 --> 00:35:20,400 [Alex] You got just over three minutes. 793 00:35:20,567 --> 00:35:22,067 -Let's go, let's go. -Come on, guys. 794 00:35:22,234 --> 00:35:23,567 The clock's gonna run out. 795 00:35:23,734 --> 00:35:28,868 [suspenseful music intensifies] 796 00:35:29,033 --> 00:35:30,067 I used to be a saucier, 797 00:35:30,234 --> 00:35:32,167 and I know that my port berry sauce, 798 00:35:32,334 --> 00:35:33,567 could make or break this dish. 799 00:35:35,200 --> 00:35:37,901 The problem I have with this dessert is that it's gelato, 800 00:35:38,067 --> 00:35:39,868 whipped cream, and then a sauce. 801 00:35:40,033 --> 00:35:41,868 -It's a lot of soft. -[Alex] Yeah. 802 00:35:42,033 --> 00:35:45,167 -Give me some texture. -[Leigh] Something crunchy. 803 00:35:45,334 --> 00:35:47,100 [Alex] Three minutes, you're in the pantry? 804 00:35:47,267 --> 00:35:49,501 This is just the kind of round where we don't finish. 805 00:35:49,667 --> 00:35:50,567 [Aarti] Come on, Leigh. Come on, Leigh. 806 00:35:50,567 --> 00:35:53,167 Let's have a panic attack. Let's go. 807 00:35:53,334 --> 00:35:54,367 [Leigh] I'm thinking about my dish, 808 00:35:54,534 --> 00:35:56,367 and I know that it needs a crunchy component. 809 00:35:56,534 --> 00:36:00,467 So, I'm going to use some of the wafer cookies as a crumble. 810 00:36:04,167 --> 00:36:05,767 -[Ted] One minute, chefs. -[Alex] One minute! 811 00:36:05,934 --> 00:36:08,868 -Oh, my God! -[Gabe] Let's go! 812 00:36:09,033 --> 00:36:14,300 [suspenseful music intensifies] 813 00:36:14,467 --> 00:36:16,467 Final seconds of the final round, chefs. 814 00:36:17,467 --> 00:36:19,667 -[Ted] Ten, nine, eight... -[Alex] Let's do, c'mon! 815 00:36:19,834 --> 00:36:22,367 -[Ted]...seven, six... -[Aarti] C'mon, make it pretty! 816 00:36:22,534 --> 00:36:25,400 -[Ted]...five, four, three... -[Alex] Make it pretty! 817 00:36:25,567 --> 00:36:28,601 ...two, one. -[bell dings] 818 00:36:28,767 --> 00:36:30,467 -[Ted] Time's up! -[Gabe] All right. 819 00:36:30,634 --> 00:36:32,434 -[Alex] Wow. -[Gabe] That was good. 820 00:36:34,901 --> 00:36:36,367 [Leigh] It would mean so much to me to win. 821 00:36:36,534 --> 00:36:39,467 I took a lot of risks leaving a job in finance to be 822 00:36:39,634 --> 00:36:41,601 in the culinary field, and this would really affirm 823 00:36:41,767 --> 00:36:44,167 that I made the right decision. -Oh, it was good. 824 00:36:44,334 --> 00:36:46,567 It came out to what I wanted it to be, and actually has 825 00:36:46,734 --> 00:36:47,501 the flavors that I want. 826 00:36:47,667 --> 00:36:53,567 [suspenseful music plays] 827 00:36:53,734 --> 00:36:56,901 Chef Leigh and Chef Peter, the dessert basket included 828 00:36:57,067 --> 00:37:01,367 a leftover slice of birthday cake, crumbled wafer cookies, 829 00:37:01,534 --> 00:37:05,767 a picked-over fruit platter, and a melted cola slushy. 830 00:37:05,934 --> 00:37:07,667 Chef Leigh, please tell us what you made. 831 00:37:07,834 --> 00:37:10,167 [Leigh] Today, for you, I made vanilla wafer ice cream 832 00:37:10,334 --> 00:37:14,667 with coffee cream and a strawberry cola gastrique, 833 00:37:15,701 --> 00:37:18,367 topped with a walnut wafer crumble. 834 00:37:19,667 --> 00:37:21,901 How do you feel having made it to the dessert round? 835 00:37:22,067 --> 00:37:24,467 I'm so proud to be here today. This is really exciting. 836 00:37:24,634 --> 00:37:27,300 "Chopped" has been a show that I've watched my whole life, 837 00:37:27,467 --> 00:37:29,400 and to be here and have been able to compete 838 00:37:29,567 --> 00:37:32,167 in all three rounds is such an honor. 839 00:37:32,334 --> 00:37:34,701 I like what you did here with the cola and the berries. 840 00:37:34,868 --> 00:37:37,000 I thought going to get fresh strawberries was 841 00:37:37,167 --> 00:37:38,400 really the move. 842 00:37:38,400 --> 00:37:41,868 And I love the wafer crumble, and you get the sweetness 843 00:37:42,033 --> 00:37:43,667 through it -- oh, my God. 844 00:37:43,834 --> 00:37:45,868 But it falls short a little bit in terms of, 845 00:37:46,033 --> 00:37:47,501 I'm kind of eating a scoop of ice cream. 846 00:37:47,667 --> 00:37:48,501 You know what I mean? 847 00:37:48,667 --> 00:37:49,634 Yes, Chef. 848 00:37:49,634 --> 00:37:50,801 It's kind of missing, like, what is it? 849 00:37:50,968 --> 00:37:52,200 You know, besides a scoop of ice cream. 850 00:37:52,367 --> 00:37:54,667 But everything else together, oh, my God. 851 00:37:54,834 --> 00:37:59,367 I'm very impressed. You had an ice cream recipe 852 00:37:59,534 --> 00:38:00,634 ready to go. 853 00:38:00,634 --> 00:38:01,868 But the one thing that I'm really missing is 854 00:38:02,033 --> 00:38:03,167 that coffee cream. 855 00:38:03,334 --> 00:38:05,767 And I wish there was more of that bitterness. 856 00:38:05,934 --> 00:38:07,367 Finally, Chef Peter. 857 00:38:07,534 --> 00:38:10,367 For my dessert today, I made a vanilla wafer-dusted 858 00:38:10,534 --> 00:38:15,200 doughnut hole with a port berry sauce and a birthday cake creme. 859 00:38:16,300 --> 00:38:18,000 I have a guilty pleasure for doughnuts. 860 00:38:18,167 --> 00:38:19,701 I used to compete my other chefs on making them, 861 00:38:19,868 --> 00:38:21,167 see who'd make the best ones. 862 00:38:22,601 --> 00:38:26,501 I think that you achieved something extraordinary 863 00:38:26,667 --> 00:38:30,901 with the cola and the leftover fruit platter in this coulis. 864 00:38:31,067 --> 00:38:34,667 I just want a whole container. It's just so good. 865 00:38:34,834 --> 00:38:38,100 This was your most successful dish today. 866 00:38:38,267 --> 00:38:41,467 And I really like the way you used the wafer cookies. 867 00:38:41,634 --> 00:38:44,467 It doesn't taste like just sugar on the outside of a doughnut. 868 00:38:44,634 --> 00:38:47,567 The only thing I'd say is I deeply dislike the texture 869 00:38:47,734 --> 00:38:50,000 of the cream, the consistency of it. 870 00:38:51,000 --> 00:38:54,167 You really were able to create something delicious. 871 00:38:54,334 --> 00:38:55,968 Chef Peter, thank you. 872 00:38:56,133 --> 00:38:57,667 And now to decide on a winner. 873 00:38:59,000 --> 00:39:00,234 Thank you. 874 00:39:02,467 --> 00:39:05,167 Judges, you've got to be skilled and innovative to make 875 00:39:05,334 --> 00:39:08,767 the most of leftovers. Did these chefs deliver? 876 00:39:08,934 --> 00:39:12,267 I think if we look at those appetizers, particularly Leigh's 877 00:39:12,434 --> 00:39:15,968 her little cabbage pancake, which had that vegetable slaw 878 00:39:16,133 --> 00:39:18,367 in it, didn't look like any of the ingredients, 879 00:39:18,534 --> 00:39:20,000 and yet they were all represented. 880 00:39:20,167 --> 00:39:22,901 -Yeah. -That is how you do it. 881 00:39:23,067 --> 00:39:26,167 Leigh's only misstep was the sriracha. 882 00:39:26,334 --> 00:39:28,000 -Oh, my God. -That went over the top. 883 00:39:28,167 --> 00:39:29,467 So much. 884 00:39:29,467 --> 00:39:32,968 And I'll be frank, Peter's dish in that first round, to me, 885 00:39:33,133 --> 00:39:34,868 was bottom-two level. 886 00:39:35,033 --> 00:39:38,267 I think, "pureed hot dog," in the dictionary, 887 00:39:38,434 --> 00:39:40,467 is under "bad idea." 888 00:39:40,634 --> 00:39:42,200 I do have to say, I really, really enjoyed that 889 00:39:42,367 --> 00:39:43,467 tomato rice. 890 00:39:43,634 --> 00:39:45,601 I think the flavors were really, really good. 891 00:39:45,767 --> 00:39:49,667 I feel like maybe Leigh stumbled more in the entree round 892 00:39:49,834 --> 00:39:52,400 with that undercooked pizza dough. 893 00:39:52,567 --> 00:39:57,000 Now, I do have to say that Leigh made chicken Parmesan, 894 00:39:57,167 --> 00:39:59,067 something that I couldn't ever tell that it was 895 00:39:59,234 --> 00:40:00,434 chicken Parmesan. 896 00:40:00,434 --> 00:40:03,567 We're going to Peter's dish, creating this almost vodka 897 00:40:03,734 --> 00:40:05,901 sauce chicken ragu, if you will. 898 00:40:06,067 --> 00:40:07,200 I couldn't stop eating that. 899 00:40:07,367 --> 00:40:09,567 I also liked what he did with the chicory. 900 00:40:09,734 --> 00:40:14,767 -Yeah, but why add that agave? -That was very sweet, wasn't it? 901 00:40:19,801 --> 00:40:22,667 [Peter] Being this close to it now, I really want to win it. 902 00:40:22,834 --> 00:40:24,667 I got better and better on every round, so I think I have 903 00:40:24,834 --> 00:40:26,868 a really good chance of actually taking it home. 904 00:40:27,033 --> 00:40:28,767 [Leigh] Oh, I want to win so bad right now. 905 00:40:28,934 --> 00:40:31,467 I'm staying optimistic, and I think his dessert was 906 00:40:31,634 --> 00:40:33,367 really successful, but at the end of the day, 907 00:40:33,534 --> 00:40:34,467 it's about the whole picture. 908 00:40:35,501 --> 00:40:39,200 So, whose dish is on the chopping block? 909 00:40:39,367 --> 00:40:42,868 [suspenseful music intensifies] 910 00:40:48,501 --> 00:40:50,667 [Ted] Chef Peter, you've been chopped. 911 00:40:50,834 --> 00:40:52,033 Judges? 912 00:40:52,033 --> 00:40:54,968 [Alex] Peter, to the cooking that you did here tonight, 913 00:40:55,133 --> 00:40:58,968 for your first round, we really loved that tomato rice, 914 00:40:59,133 --> 00:41:03,267 but pureeing those hot dogs just didn't pay off. 915 00:41:03,434 --> 00:41:06,868 For your second course, we really liked the pasta, 916 00:41:07,033 --> 00:41:10,467 but the chicory salad felt a little unbalanced, 917 00:41:10,634 --> 00:41:12,767 and so we have to chop you. 918 00:41:14,000 --> 00:41:16,267 It's been a privilege and an honor cooking for you. 919 00:41:16,434 --> 00:41:17,367 Thank you for everything. 920 00:41:19,701 --> 00:41:21,467 A little disappointed, obviously, 921 00:41:21,634 --> 00:41:23,167 but I'm very proud of what I did. 922 00:41:23,334 --> 00:41:25,000 I think my parents will still be very proud of me. 923 00:41:25,167 --> 00:41:26,067 I put myself out there. 924 00:41:29,367 --> 00:41:31,601 And that means Chef Leigh Orleans, 925 00:41:31,767 --> 00:41:33,868 you are the "Chopped" champion. 926 00:41:34,033 --> 00:41:36,767 For re-imagining leftovers brilliantly, 927 00:41:36,934 --> 00:41:39,767 your reward is $10,000. Well done, chef. 928 00:41:39,934 --> 00:41:41,868 -Thank you, thank you, thank you. -All right. 929 00:41:42,033 --> 00:41:45,100 -[Aarti] Great job. -Thank you so much. 930 00:41:45,267 --> 00:41:47,868 It was such an honor being here and cooking for you guys today. 931 00:41:48,033 --> 00:41:50,367 And yeah, I'm a "Chopped" champion. 932 00:41:50,534 --> 00:41:51,767 Oh, my God. 933 00:41:52,667 --> 00:41:55,200 This means so much to me. I really am in the right place. 934 00:41:55,367 --> 00:41:58,467 I'm meant to be here, and I should keep cooking.