1 00:00:00,935 --> 00:00:02,001 [Tyler] Sandwiches. 2 00:00:02,003 --> 00:00:03,235 -[Ursula] Bagels. -[Rebecca] Corned beef. 3 00:00:03,337 --> 00:00:04,503 Loaded baked potato. 4 00:00:04,505 --> 00:00:06,605 You can't spell delicious without deli. 5 00:00:06,607 --> 00:00:07,706 Very clever, Ted. 6 00:00:08,309 --> 00:00:09,708 I need to believe! 7 00:00:09,710 --> 00:00:10,943 -[gasps] No. -Don't, don't. 8 00:00:10,945 --> 00:00:11,944 [Adrian] I'm not trying to panic. 9 00:00:11,946 --> 00:00:13,545 Crazy, nervous. 10 00:00:13,614 --> 00:00:15,114 Are you the queen of the deli? 11 00:00:15,116 --> 00:00:16,215 Yeah! 12 00:00:16,217 --> 00:00:17,416 [Tyler] I live delis. 13 00:00:17,418 --> 00:00:18,717 Please make a sandwich. 14 00:00:18,719 --> 00:00:21,220 I wanna have it dripping down my wrist. 15 00:00:21,222 --> 00:00:22,521 [Antonia] Go, go, go, go! 16 00:00:22,523 --> 00:00:24,056 [Ursula] This is what I do everyday. 17 00:00:29,130 --> 00:00:30,062 Well, let's rock. 18 00:00:30,164 --> 00:00:31,797 Deli culture is in my blood 19 00:00:31,799 --> 00:00:35,000 Just that little Ferris wheel of sexiness. 20 00:00:35,002 --> 00:00:37,503 I think you can find beauty between two slices 21 00:00:37,505 --> 00:00:39,505 of beautifully toasted bread 22 00:00:39,507 --> 00:00:43,008 I'm a chef de cuisine at Duseks in Chicago, Illinois. 23 00:00:43,010 --> 00:00:44,710 These are delicious. 24 00:00:44,712 --> 00:00:46,512 Our late night sandwich menu is perfect 25 00:00:46,514 --> 00:00:47,813 for people that have had a few drinks. 26 00:00:48,449 --> 00:00:51,050 Reubens, schnitzel sandwiche 27 00:00:51,719 --> 00:00:53,419 Delis are a part of me, 28 00:00:53,421 --> 00:00:55,220 and if I don't bring home the win for this... 29 00:00:55,222 --> 00:00:56,788 You know, what have I been doing? 30 00:00:59,627 --> 00:01:02,728 [Ursula] Jeff & Jude's is predominantly a Jewish deli. 31 00:01:02,730 --> 00:01:04,563 It's named after my parents 32 00:01:04,598 --> 00:01:06,165 My dad's side of the family is Jewish. 33 00:01:06,200 --> 00:01:08,600 My stepmom's side of the family is from North Carolina. 34 00:01:10,004 --> 00:01:11,402 So I really wanted to bring something 35 00:01:11,404 --> 00:01:14,039 that would bring together the foods that they raised me on. 36 00:01:14,108 --> 00:01:15,441 There it is! 37 00:01:15,542 --> 00:01:16,774 We smoke all the meat, 38 00:01:16,776 --> 00:01:18,744 we bake all our bread, we do everything in house, 39 00:01:18,846 --> 00:01:20,946 and I'm the person that does it all. 40 00:01:21,015 --> 00:01:23,549 This is something that is so personal to me, 41 00:01:23,650 --> 00:01:25,150 that I definitely feel ready 42 00:01:29,590 --> 00:01:31,957 [Adrian] Elevated deli food is totally up my alley. 43 00:01:34,028 --> 00:01:36,261 Coffee Coffee is definitely not a typical coffee shop. 44 00:01:36,363 --> 00:01:38,964 We're constantly pushing the boundaries on what food can be. 45 00:01:38,966 --> 00:01:41,300 Your classic flavors you experience at a deli 46 00:01:41,302 --> 00:01:42,801 in a much more creative way 47 00:01:45,306 --> 00:01:46,638 I wanna prove to everyone, 48 00:01:46,740 --> 00:01:48,941 that I've mentored under, that I've worked hard enough 49 00:01:49,042 --> 00:01:51,310 and I can put my experiences into this competition. 50 00:01:56,217 --> 00:01:58,050 [Rebecca] The Bad Jew is a pop up in Los Angeles, 51 00:01:58,118 --> 00:02:01,787 and makes me a bad Jew because I love pork, 52 00:02:01,789 --> 00:02:04,156 and Jews traditionally are not supposed to eat pork 53 00:02:06,227 --> 00:02:09,027 The Rebecca's Grill is kind of like a traditional reuben. 54 00:02:09,029 --> 00:02:11,230 Turkey pastrami or porkstrami. 55 00:02:11,232 --> 00:02:14,566 I left a stable job, I was working in commercial real estate. 56 00:02:14,568 --> 00:02:18,003 But I wasn't happy, and it excites me getting to feed people, 57 00:02:18,005 --> 00:02:20,005 seeing their faces when they're eating our food 58 00:02:20,007 --> 00:02:22,107 So I'm excited and honored to be here. 59 00:02:22,109 --> 00:02:23,242 I just, I'm stoked. 60 00:02:25,146 --> 00:02:26,345 -Hello, chefs! -How are we doing? 61 00:02:26,413 --> 00:02:27,513 -Hi, Ted! -Hi! 62 00:02:27,515 --> 00:02:29,615 This competition will be all about 63 00:02:29,617 --> 00:02:34,219 turning everyday deli favorites into delicacies. 64 00:02:34,221 --> 00:02:35,187 Ohhh. 65 00:02:35,189 --> 00:02:36,221 That sound good to you? 66 00:02:36,223 --> 00:02:37,156 -Sounds great. -Yeah! 67 00:02:37,224 --> 00:02:38,524 I like that a lot. 68 00:02:38,526 --> 00:02:40,125 These baskets are here to inspire you. 69 00:02:43,497 --> 00:02:44,363 Please open them up. 70 00:02:46,300 --> 00:02:47,766 [exhales] 71 00:02:47,768 --> 00:02:51,036 [Ted] And you'll be making appetizers with a bagel and lox platter. 72 00:02:51,639 --> 00:02:53,038 Ooh, yeah. All right. 73 00:02:53,607 --> 00:02:55,040 Ooh, meat treats! 74 00:02:55,109 --> 00:02:56,008 [Ted] Roast beef. 75 00:02:56,610 --> 00:02:57,709 This is amazing. 76 00:02:57,711 --> 00:02:59,211 [Ted] Avocados. 77 00:02:59,213 --> 00:03:01,246 They look beautiful. 78 00:03:01,348 --> 00:03:03,115 [Ted] And honey mustard dressing. 79 00:03:03,117 --> 00:03:05,217 I mean, a classic deli staple. 80 00:03:05,219 --> 00:03:07,719 [Ted] Hope you can make something wonderful with those 81 00:03:07,721 --> 00:03:09,621 in just 20 minutes. 82 00:03:11,425 --> 00:03:12,524 Clock starts now! 83 00:03:12,526 --> 00:03:14,226 - All right! - Let's do it! 84 00:03:14,228 --> 00:03:15,127 They are off. 85 00:03:15,129 --> 00:03:16,495 The deli challenge, huh? 86 00:03:16,497 --> 00:03:17,963 Deli challenge. 87 00:03:20,100 --> 00:03:23,035 Chris, you are joined here by two very special guest judges. 88 00:03:23,136 --> 00:03:25,804 Visionary restaurateur Antonia Lofaso, 89 00:03:25,806 --> 00:03:27,806 and James Beard Award winner 90 00:03:27,808 --> 00:03:29,541 Chef Kwame Onwuachi. 91 00:03:29,643 --> 00:03:31,210 Welcome chefs, great to have you here. 92 00:03:31,212 --> 00:03:32,411 -Thanks Ted. -Great to be here. 93 00:03:32,413 --> 00:03:33,545 You know, I grew up in New York City, 94 00:03:33,647 --> 00:03:35,847 and I think before I got, like, a rattle, 95 00:03:35,949 --> 00:03:37,849 -I had a bagel with cream cheese and lox. -[Chris laughing] 96 00:03:37,951 --> 00:03:39,418 -Yeah. -What about you all? 97 00:03:39,420 --> 00:03:43,255 I mean, I grew up in Long Island, New York, so the classic Italian deli, 98 00:03:43,324 --> 00:03:45,090 the classic Italian sandwich that had, like, 99 00:03:45,092 --> 00:03:48,360 seven different kinds of meat, like, shredded iceberg lettuce. 100 00:03:48,428 --> 00:03:50,262 -More red wine vinegar than you can ever imagine. -Mmm-hmm. 101 00:03:50,364 --> 00:03:52,264 -Oh, delicious. -Salt, pepper, it was like what I grew up on. 102 00:03:52,366 --> 00:03:53,832 [Chris] Well, I did not grow up in New York, 103 00:03:53,934 --> 00:03:56,401 but I lived on the Lower East Side for 28 years. 104 00:03:56,403 --> 00:03:57,603 About as long as you've been alive. 105 00:03:57,605 --> 00:03:59,705 -[all laughing] -[Kwame] Oh, Lord! Here we go. 106 00:03:59,707 --> 00:04:02,507 And I literally lived a half a block from Katz's Delicatessen. 107 00:04:02,509 --> 00:04:04,243 One of the most famous delicatessens in the world. 108 00:04:04,344 --> 00:04:06,812 Behind, behind. 109 00:04:06,814 --> 00:04:08,313 Being born and raised in New York, 110 00:04:08,315 --> 00:04:11,016 there's bodegas and delis all over the place. 111 00:04:11,018 --> 00:04:12,851 And I've been in Chicago for seven years. 112 00:04:12,919 --> 00:04:14,953 So the inspiration for this dish is 113 00:04:14,955 --> 00:04:18,624 the bodega salad bar meets the Midwest wedge salad. 114 00:04:18,626 --> 00:04:22,327 I'm making a wedge salad with honey mustard green goddess 115 00:04:22,329 --> 00:04:24,763 and everything bagel bread crumbs. 116 00:04:24,798 --> 00:04:26,798 The plan for the roast beef is to crisp it. 117 00:04:26,800 --> 00:04:30,202 Treat it like a bacon lardon like you'd see in a classic wedge salad. 118 00:04:31,205 --> 00:04:32,604 Behind, behind. 119 00:04:32,606 --> 00:04:34,239 [Rebecca] I wanna show the judges 120 00:04:34,308 --> 00:04:38,143 that I'm taking a deli staple and elevating it. 121 00:04:38,245 --> 00:04:39,711 The appetizer that I'm going to make 122 00:04:39,713 --> 00:04:42,948 is a cream cheese dumpling with beef broth 123 00:04:42,950 --> 00:04:44,516 and avocado crema. 124 00:04:44,518 --> 00:04:47,319 For my dumplings, I crack an egg into the bow 125 00:04:47,321 --> 00:04:50,956 with flour and cream cheese from the bagel and lox platter. 126 00:04:51,058 --> 00:04:53,158 Add some ricotta, add some salt and pepper, 127 00:04:53,227 --> 00:04:56,428 and then the honey mustard to brighten it up. 128 00:04:56,430 --> 00:04:59,998 I take elevating deli classics very seriously. 129 00:05:00,000 --> 00:05:00,932 I care about what I'm doing 130 00:05:01,902 --> 00:05:03,935 And that's why I wanna win. 131 00:05:03,937 --> 00:05:05,704 Wait a minute. Oh. 132 00:05:05,706 --> 00:05:07,739 I'm excited to show these judges 133 00:05:07,808 --> 00:05:09,941 what an elevated deli dish can be. 134 00:05:09,943 --> 00:05:12,044 I think of dill, I think of lemon, 135 00:05:12,145 --> 00:05:13,545 I think of also freshness. 136 00:05:14,548 --> 00:05:17,316 So, I'm making a roast beef frisee salad, 137 00:05:17,318 --> 00:05:19,117 dressed in a honey mustard vinaigrette 138 00:05:19,119 --> 00:05:23,288 I'm making avocado mousse to create a base and foundation for the salad 139 00:05:23,290 --> 00:05:24,589 Something that's creamy 140 00:05:24,591 --> 00:05:26,925 and something that's a littl on the decadent side. 141 00:05:26,927 --> 00:05:29,227 My mom's from Mexico and this is right up my alley. 142 00:05:32,433 --> 00:05:34,700 If you look at that lox platter look at all the choices. 143 00:05:34,702 --> 00:05:36,101 There's smoked salmon, 144 00:05:36,103 --> 00:05:39,004 there are bagels, cream cheese. 145 00:05:39,006 --> 00:05:40,405 That's a single ingredient! 146 00:05:40,407 --> 00:05:41,473 Behind. 147 00:05:41,475 --> 00:05:43,308 For me delis have always felt like home. 148 00:05:43,310 --> 00:05:44,943 Growing up in Los Angeles, 149 00:05:44,945 --> 00:05:47,713 if I ever had to have a tough conversation with my parents 150 00:05:47,715 --> 00:05:49,014 it would happen in a deli. 151 00:05:49,016 --> 00:05:50,215 And I would get a knish, 152 00:05:50,217 --> 00:05:52,150 and half a grapefruit and a cup of coffee. 153 00:05:52,252 --> 00:05:55,887 When I moved to Chicago I really missed having that classic deli experience 154 00:05:55,889 --> 00:05:57,556 So I just decided to make one. 155 00:05:57,657 --> 00:06:00,092 I am making a roast beef tartine 156 00:06:00,094 --> 00:06:03,595 with a honey mustard Russian dressing. 157 00:06:03,597 --> 00:06:05,330 Not a fan of the honey mustard. 158 00:06:05,332 --> 00:06:07,132 Almost has an artificial sweetness to it. 159 00:06:07,201 --> 00:06:08,666 Exactly. 160 00:06:08,668 --> 00:06:10,802 To make my dressing I'm mixing together mayonnaise, 161 00:06:10,804 --> 00:06:13,839 some horseradish and, of course, the honey mustard 162 00:06:16,110 --> 00:06:18,643 -[Ted] Less than 10 minutes left, chefs! -Perfect. 163 00:06:18,745 --> 00:06:20,612 [Tyler] So I'm gotta get goi on my green goddess. 164 00:06:20,614 --> 00:06:22,948 I'm gonna take the avocado, honey mustard, 165 00:06:23,049 --> 00:06:26,752 add shallot, lemon juice, jalapenos, olive oil, 166 00:06:26,820 --> 00:06:29,121 basil, tarragon and chives, 167 00:06:29,123 --> 00:06:30,522 and get that going in the blender. 168 00:06:33,660 --> 00:06:35,627 Rebecca. Rebecca King. 169 00:06:35,629 --> 00:06:37,095 What you got in that pan right there? 170 00:06:37,097 --> 00:06:38,463 I made a little beef broth... 171 00:06:38,532 --> 00:06:40,632 -Okay. -...for my dumplings. 172 00:06:40,701 --> 00:06:42,333 That's how you manipulate that. 173 00:06:42,335 --> 00:06:45,604 [Chris] I like that she said she made a beef broth 'cause I think that's also 174 00:06:45,606 --> 00:06:47,038 -something you'd find in delis, right? -Yeah. 175 00:06:47,107 --> 00:06:48,407 It's comforting soups and broths and things 176 00:06:48,409 --> 00:06:49,640 -of that nature. -Oh, yeah. 177 00:06:49,642 --> 00:06:51,643 [Antonia] I think Rebecca's use of the roast beef is 178 00:06:51,745 --> 00:06:52,811 the smartest that I've seen so far. 179 00:06:52,813 --> 00:06:53,945 You hear that? 180 00:06:55,449 --> 00:06:56,615 Oops! Sorry, behind you. 181 00:06:56,617 --> 00:06:58,116 [Ursula] For the bagel and lox platter 182 00:06:58,118 --> 00:07:00,018 I definitely have to use these bagels. 183 00:07:00,020 --> 00:07:02,020 It'll be a great base for this dish. 184 00:07:02,022 --> 00:07:05,557 So Adrian's making, like, a crumble or some crumbs with his bagels 185 00:07:05,625 --> 00:07:07,526 and they look like they're burning. 186 00:07:07,528 --> 00:07:10,228 [Adrian] I turn around and realize my bread crumbs are burning. 187 00:07:10,230 --> 00:07:11,896 Definitely freaking out. 188 00:07:11,898 --> 00:07:15,000 I can't be serving burnt bread crumbs into the dishes of the judge 189 00:07:15,002 --> 00:07:17,636 All right, only five minutes left and the clock, chefs. 190 00:07:17,737 --> 00:07:20,338 [Ursula] I want the bottom of this dish to be toast. 191 00:07:20,440 --> 00:07:23,308 I mean, it adds a totally different textural element. 192 00:07:23,310 --> 00:07:26,511 Half of the grill pan looks extremely hotter than the rest of it. 193 00:07:26,513 --> 00:07:28,814 Whatever it is, it's smoking. 194 00:07:28,816 --> 00:07:30,849 [Ursula] This is the litera foundation of my dish, 195 00:07:30,951 --> 00:07:32,651 and I need them to be okay. 196 00:07:32,719 --> 00:07:35,220 If I burn my bagels I'm going home. 197 00:07:35,222 --> 00:07:37,522 - [Ted] She's burning... - [Kwame] She's burning this thing. 198 00:07:44,131 --> 00:07:45,764 [Kwame] Ursula sliced the bagels thin 199 00:07:45,866 --> 00:07:47,632 and put them on this grill pan. 200 00:07:47,734 --> 00:07:51,236 Half of the grill pan looks extremely hotter than the rest of it. 201 00:07:51,338 --> 00:07:54,706 This is the literal foundation of my dish and I need them to be okay. 202 00:07:54,708 --> 00:07:56,675 It's why I did six. 203 00:07:56,677 --> 00:07:59,711 Luckily I made extra and I have four that are goo 204 00:07:59,713 --> 00:08:03,048 So I'm just gonna leave those burnt guys behind and pull off the rest. 205 00:08:06,220 --> 00:08:08,019 Chef Tyler, you got this under control? 206 00:08:08,021 --> 00:08:08,954 Yes, sir. 207 00:08:08,956 --> 00:08:10,088 Excellent. 208 00:08:10,090 --> 00:08:12,123 [Tyler] The everything bagel is topped with 209 00:08:12,125 --> 00:08:14,359 an amazing blend of spices and seeds, 210 00:08:14,428 --> 00:08:17,028 that I think will work really well on this wedge. 211 00:08:17,030 --> 00:08:19,030 The key to plating a great wedge salad 212 00:08:19,032 --> 00:08:20,832 is to build it in layers. 213 00:08:20,934 --> 00:08:23,702 Start with the green goddess down, 214 00:08:23,704 --> 00:08:26,938 and then seasoned lettuce, and then bread crumbs, and the lardons. 215 00:08:28,308 --> 00:08:30,108 [Rebecca] I'm gonna make an avocado crema. 216 00:08:30,210 --> 00:08:33,712 So it should make a nice smooth bright sauce for my dumplings. 217 00:08:33,714 --> 00:08:36,214 I really wanna manipulate the ingredients as much as possible. 218 00:08:37,951 --> 00:08:39,117 Talk to me, Adrian. 219 00:08:39,119 --> 00:08:40,118 Are you feeling good? 220 00:08:40,120 --> 00:08:41,353 I feel pretty good. 221 00:08:41,421 --> 00:08:42,854 I need to believe, Adrian, 222 00:08:42,956 --> 00:08:43,988 I need to believe. 223 00:08:43,990 --> 00:08:45,190 Let me get some herbs and then you'll believe. 224 00:08:45,192 --> 00:08:47,359 All right, all right. 225 00:08:47,427 --> 00:08:50,729 I need something that's gonna give it a little natural sweetness for my salad. 226 00:08:50,731 --> 00:08:52,664 So, I gotta make a really quick tomato jam. 227 00:08:52,733 --> 00:08:55,000 So, I'm using the red onions and tomato 228 00:08:55,002 --> 00:08:56,501 on the bagel and lox platter 229 00:08:58,338 --> 00:09:00,038 [Rebecca] That clock is fast 230 00:09:00,107 --> 00:09:01,540 You think you know what 20 minutes is 231 00:09:01,641 --> 00:09:03,942 and you have no idea. 232 00:09:03,944 --> 00:09:06,011 This avocado deserves to be an avocado 233 00:09:06,013 --> 00:09:08,046 and I'm gonna let it just stay an avocado. 234 00:09:08,115 --> 00:09:09,480 So I'm opening this up 235 00:09:09,582 --> 00:09:11,816 and I'm just gonna slice it through, and put it on top. 236 00:09:14,121 --> 00:09:15,620 Adrian, you're gonna finish on time? 237 00:09:15,622 --> 00:09:17,956 -You know it. -You've got 38 seconds. 238 00:09:18,058 --> 00:09:20,158 [Adrian] I can't use these burnt bagel bread crumbs, 239 00:09:20,227 --> 00:09:21,893 so I take the bagels that I have left 240 00:09:21,895 --> 00:09:24,763 and I use them in the sesame seed and poppy seed topping. 241 00:09:24,864 --> 00:09:27,799 And I kinda just create a little texture on the avocado mousse. 242 00:09:29,436 --> 00:09:32,037 It looks like Rebecca has made some kind of, like, 243 00:09:32,105 --> 00:09:33,705 fresh dumpling coming out of that pot. 244 00:09:33,707 --> 00:09:35,507 [Kwame] Come on Ursula, you got this! 245 00:09:35,509 --> 00:09:37,509 Final sprinkle of salt. 246 00:09:37,511 --> 00:09:39,110 That was pepper, but I see you. 247 00:09:39,112 --> 00:09:40,845 -All right. -[all laughing] 248 00:09:43,216 --> 00:09:44,716 Get it all together, chefs! 249 00:09:44,718 --> 00:09:46,818 This is when it gets like really intense at the end, 250 00:09:46,820 --> 00:09:48,553 and everyone's like hovered over their plate. 251 00:09:48,655 --> 00:09:53,758 [Ted] Ten, nine, eight, seven, six, 252 00:09:53,860 --> 00:09:58,830 five, four, three, two, one. 253 00:09:59,933 --> 00:10:00,999 -Time's up! -[Kwame] Yes! 254 00:10:01,001 --> 00:10:02,233 [all applauding] 255 00:10:02,302 --> 00:10:04,402 Nice job! Nice job. 256 00:10:06,106 --> 00:10:09,207 [Rebecca] The appetizer round felt crazy. 257 00:10:09,209 --> 00:10:11,576 I'm representing myself, and my brand, and my food. 258 00:10:11,578 --> 00:10:13,812 And that's hard to do in 20 minutes. 259 00:10:13,814 --> 00:10:16,381 Uh, that was more intense than I thought it was gonna be. 260 00:10:16,383 --> 00:10:19,317 My concern is that I didn't really elevate the avocado enough, 261 00:10:19,319 --> 00:10:21,753 but I have things on plates so that's cool. 262 00:10:27,694 --> 00:10:30,629 [Ted] Chefs, you've arrived at the chopping block. 263 00:10:30,631 --> 00:10:34,299 Inside the appetizer basket you found a bagel and lox platter. 264 00:10:34,935 --> 00:10:36,301 Roast beef, 265 00:10:36,303 --> 00:10:37,902 avocado, 266 00:10:37,904 --> 00:10:39,437 and honey mustard dressing. 267 00:10:40,107 --> 00:10:41,806 Chef Tyler, what do we have? 268 00:10:41,808 --> 00:10:43,642 I made a wedge salad, 269 00:10:43,743 --> 00:10:45,810 some honey mustard green goddess, 270 00:10:45,812 --> 00:10:47,112 roast beef lardons, 271 00:10:47,114 --> 00:10:48,546 everything bagel, 272 00:10:48,582 --> 00:10:49,781 bread crumbs. 273 00:10:49,783 --> 00:10:51,850 The Midwest on a plate, it's how I wanna start, so... 274 00:10:53,286 --> 00:10:56,054 I think the usage of the ingredients was very, very smart, 275 00:10:56,156 --> 00:10:58,456 very intelligent to take that roast beef, 276 00:10:58,558 --> 00:11:00,291 and you repurposed it into a lardon. 277 00:11:00,293 --> 00:11:02,060 You know, it's reminiscent of a deli. 278 00:11:02,062 --> 00:11:06,231 You have this spicy, spicy green goddess dressing that wakes this salad up. 279 00:11:06,233 --> 00:11:08,133 -It's great. -Thank you. 280 00:11:08,201 --> 00:11:11,703 I don't share, uh, Chef's excitement about the dish. 281 00:11:13,040 --> 00:11:14,906 The roast beef is a lot more like jerky. 282 00:11:14,908 --> 00:11:20,311 So there are pieces of it that are just a little too sort of aggressively crunchy 283 00:11:20,313 --> 00:11:22,213 when I'm expecting something a little bit softer. 284 00:11:23,417 --> 00:11:26,317 The salad dressing texture is delicious, 285 00:11:26,319 --> 00:11:28,219 but I would've liked a little bit more acid. 286 00:11:28,221 --> 00:11:30,522 -Can I just see your plate for a second? -Yeah. 287 00:11:33,927 --> 00:11:36,561 I'm just wondering if you got the same amount of dressing as I did 288 00:11:36,630 --> 00:11:38,363 'cause my salad is fantastic. 289 00:11:38,431 --> 00:11:40,098 There is so much flavor 290 00:11:40,100 --> 00:11:42,600 and the honey mustard in the green goddess 291 00:11:42,602 --> 00:11:44,335 balances that jalapeno really nicely. 292 00:11:44,404 --> 00:11:46,838 I love the use of the bagels. 293 00:11:46,907 --> 00:11:49,407 Mine are on the verge of being, like, slightly burnt, 294 00:11:49,409 --> 00:11:50,241 but it works. 295 00:11:51,111 --> 00:11:52,043 [Ted] All right. 296 00:11:52,045 --> 00:11:53,511 Next up, Chef Adrian. 297 00:11:53,513 --> 00:11:56,047 I have a roasted beef composed salad, 298 00:11:56,049 --> 00:11:57,716 dressed with the honey mustard vinaigrette, 299 00:11:57,718 --> 00:12:00,518 avocado mousse, and a tomato jam. 300 00:12:04,958 --> 00:12:06,725 I like the juxtaposition of the dish. 301 00:12:06,727 --> 00:12:08,626 You can get everything in a bite. 302 00:12:08,628 --> 00:12:12,430 The only thing that I'm really lacking here is salt. 303 00:12:12,432 --> 00:12:15,600 The roast beef seems like it was not really seasoned. 304 00:12:16,103 --> 00:12:17,202 Hmm. 305 00:12:17,204 --> 00:12:19,204 This tomato jam is dynamite, I love it. 306 00:12:19,206 --> 00:12:20,471 I want more tomato jam, 307 00:12:20,473 --> 00:12:22,941 but I want less of the avoca cream cheese puree. 308 00:12:22,943 --> 00:12:25,310 There's a lot, like way too much. 309 00:12:26,313 --> 00:12:28,113 Um, I like the avocado mousse. 310 00:12:28,115 --> 00:12:29,848 I think the use of the cream cheese in there 311 00:12:29,916 --> 00:12:31,082 is actually really, really smart. 312 00:12:31,084 --> 00:12:34,219 I think you were almost there. 313 00:12:34,221 --> 00:12:35,820 Chef, who are you playing for? What brings you here? 314 00:12:36,757 --> 00:12:38,056 Um, playing for my mom. 315 00:12:38,058 --> 00:12:39,224 We used to watch this show 316 00:12:39,226 --> 00:12:40,859 almost every time it aired 317 00:12:40,960 --> 00:12:43,461 and she was much more enthusiastic. 318 00:12:43,497 --> 00:12:45,230 I'm sure she's gonna be watching this at home screaming. 319 00:12:45,232 --> 00:12:46,765 -[Ted] Oh, you think? -[all laughing] 320 00:12:46,833 --> 00:12:49,234 She's gonna be renting out a giant banquet hall 321 00:12:49,335 --> 00:12:51,703 with a big screen TV and 250 people. 322 00:12:51,705 --> 00:12:52,604 [Adrian] Sounds like her. 323 00:12:52,606 --> 00:12:53,938 She's very much like a cheerleader. 324 00:12:53,940 --> 00:12:55,940 She's been a cheerleader to me all my life. 325 00:12:55,942 --> 00:12:57,442 Well, hey. That's love, you know? 326 00:12:57,511 --> 00:12:58,610 Yes. 327 00:12:58,612 --> 00:13:00,645 [Ted] Okay. Next up, Chef Ursula. 328 00:13:00,714 --> 00:13:03,148 I have for you today a bagel tartine. 329 00:13:03,249 --> 00:13:05,416 It's gonna have a honey mustard Russian 330 00:13:05,418 --> 00:13:07,118 with some roast beef and avocado. 331 00:13:09,723 --> 00:13:11,823 When you get the bite of everything, 332 00:13:11,825 --> 00:13:14,859 like the roast beef, the honey mustard... 333 00:13:14,961 --> 00:13:15,860 This is a good bite. 334 00:13:15,929 --> 00:13:17,262 Thank you. 335 00:13:17,363 --> 00:13:18,796 You let the ingredients shine. 336 00:13:18,798 --> 00:13:20,932 Salt and pepper sprinkle reminds me of, like, being in a deli. 337 00:13:21,001 --> 00:13:23,301 And then you cut the bagel, 338 00:13:23,303 --> 00:13:25,904 so it wasn't too much bread to meat ratio. 339 00:13:27,007 --> 00:13:28,439 Thank you for leaving the avocado whole, 340 00:13:28,508 --> 00:13:29,473 everyone was just like, 341 00:13:29,475 --> 00:13:31,643 "I'm pureeing this avocado, all day long." 342 00:13:31,711 --> 00:13:33,812 I think all of it tastes really nice, 343 00:13:33,814 --> 00:13:37,081 but I wish that the roast beef, since you just kinda took it and sliced it, 344 00:13:37,083 --> 00:13:38,650 that it was treated. 345 00:13:38,751 --> 00:13:40,318 [Chris] For me, I just have this internal battle of, 346 00:13:40,320 --> 00:13:42,821 "It's delicious, but is it creative enough?" 347 00:13:44,157 --> 00:13:45,056 It's very simple. 348 00:13:45,525 --> 00:13:46,624 Thank you. 349 00:13:46,626 --> 00:13:47,959 [Ted] Chef Ursula, thank you. 350 00:13:48,061 --> 00:13:49,260 Finally, Chef Rebecca. 351 00:13:49,329 --> 00:13:50,161 What do we have? 352 00:13:50,230 --> 00:13:52,130 I made a cream cheese dumpling 353 00:13:52,132 --> 00:13:54,933 with a beef broth, and an avocado crema. 354 00:13:55,034 --> 00:13:56,835 I grew up on Jewish deli foo 355 00:13:56,903 --> 00:14:00,305 and dumplings are in soup, eaten on their own... 356 00:14:00,307 --> 00:14:01,806 Just something that remined me of childhood. 357 00:14:03,610 --> 00:14:07,011 Chef Rebecca, I think the transformation of using roast beef 358 00:14:07,013 --> 00:14:09,547 into a broth is really, really smart. 359 00:14:09,583 --> 00:14:11,649 Taking the honey mustard and the cream cheese, 360 00:14:11,718 --> 00:14:13,251 and transforming that into a dumpling. 361 00:14:13,320 --> 00:14:14,752 Again, so smart. 362 00:14:14,821 --> 00:14:18,189 You really went for it with this dish. 363 00:14:18,191 --> 00:14:20,725 And so kudos for the effort. 364 00:14:20,727 --> 00:14:22,060 [Kwame] Did you try one of the dumplings? 365 00:14:22,128 --> 00:14:23,061 No. 366 00:14:23,162 --> 00:14:25,530 On the outside, it's ethereal. 367 00:14:25,532 --> 00:14:27,298 You know, it's light and fluffy, 368 00:14:27,300 --> 00:14:29,400 but then when you get into the center 369 00:14:29,402 --> 00:14:31,236 it's just raw flour, cream cheese. 370 00:14:31,337 --> 00:14:32,203 Okay. 371 00:14:32,205 --> 00:14:33,905 I think the broth though 372 00:14:33,907 --> 00:14:35,640 is seasoned immaculately. 373 00:14:35,742 --> 00:14:37,609 The addition of the lemon at the end, 374 00:14:37,611 --> 00:14:40,478 it just made for this, like, really acidic, beautiful broth. 375 00:14:40,480 --> 00:14:42,213 For sure. 376 00:14:42,281 --> 00:14:45,717 I actually have a little bit of dumpling that is cooked through, and it's delicious. 377 00:14:45,719 --> 00:14:48,953 I really love the fact that you took honey mustard and cream cheese 378 00:14:48,955 --> 00:14:49,954 and created a dumping with it. 379 00:14:49,956 --> 00:14:50,889 That's very creative. 380 00:14:50,891 --> 00:14:52,290 Thank you. 381 00:14:52,292 --> 00:14:54,125 Unfortunately, the dumpling just wasn't executed correctly. 382 00:14:54,127 --> 00:14:55,827 Right. 383 00:14:55,829 --> 00:14:58,396 Chef, would you say that delis are important to you? 384 00:14:58,398 --> 00:14:59,998 Yes, extremely important to me. 385 00:15:00,000 --> 00:15:02,400 I own a pop up deli in Los Angeles, 386 00:15:02,402 --> 00:15:05,103 it's called "The Bad Jew." where I pit smoke pork pastrami. 387 00:15:05,105 --> 00:15:07,205 -And... -You named your deli, 388 00:15:07,207 --> 00:15:08,806 -"The Bad Jew"? -Mmm-hmm. 389 00:15:08,808 --> 00:15:10,208 -[laughing] -'Cause I was the kid at the deli 390 00:15:10,210 --> 00:15:11,242 that ordered ham, you know. 391 00:15:11,344 --> 00:15:14,579 So, I wanna be a large brand with "The Bad Jew" 392 00:15:14,581 --> 00:15:17,315 and I want porkstrami to be in homes across America. 393 00:15:17,317 --> 00:15:20,118 So winning Chopped could help me get started with that. 394 00:15:21,121 --> 00:15:22,253 [Ted] Okay. 395 00:15:22,255 --> 00:15:24,956 We'd love to see you all back for the entree round, 396 00:15:25,025 --> 00:15:27,659 but first chop must happen soon. 397 00:15:27,760 --> 00:15:28,993 Thank you, chefs. 398 00:15:30,163 --> 00:15:32,830 I think I'm definitely up on the chopping block right now, 399 00:15:32,832 --> 00:15:34,198 just because of my lack of creativity. 400 00:15:34,200 --> 00:15:36,601 But I hope that my straight forward approach 401 00:15:36,603 --> 00:15:38,937 was enough to get me through. 402 00:15:39,005 --> 00:15:40,538 [Rebecca] After hearing the judges' comments, 403 00:15:40,607 --> 00:15:43,808 I am pretty nervous because my dumplings were undercooked. 404 00:15:43,810 --> 00:15:47,845 But I think my creativity will definitely help me get to the next round. 405 00:15:57,824 --> 00:16:00,825 [Ted] So whose dish is on the chopping block? 406 00:16:11,304 --> 00:16:13,037 Chef Rebecca, you've been chopped. 407 00:16:13,106 --> 00:16:14,238 Judges? 408 00:16:15,141 --> 00:16:18,042 Chef Rebecca, your broth was delicious. 409 00:16:18,144 --> 00:16:20,345 You really took that roast beef and manipulated it 410 00:16:20,446 --> 00:16:21,612 into something magical 411 00:16:21,614 --> 00:16:23,848 Unfortunately, the dumpling was raw, 412 00:16:23,917 --> 00:16:27,118 and it had two of the basket ingredients inside. 413 00:16:27,120 --> 00:16:29,153 So, for that reason we had to chop you. 414 00:16:29,956 --> 00:16:31,055 Thank you so much. 415 00:16:31,124 --> 00:16:33,324 -Good luck to you, Chef. -Bye. 416 00:16:33,326 --> 00:16:35,693 -Be well. -Thank you, Rebecca. 417 00:16:35,695 --> 00:16:39,697 [Rebecca] I feel relieved because it's very anxiety-driven. 418 00:16:39,699 --> 00:16:43,301 But I also feel disappointed. I wish I could have gone to the end. 419 00:16:43,303 --> 00:16:47,705 But I'm really excited for my competitors and to see where they take it. 420 00:16:50,310 --> 00:16:52,410 Chef Tyler, Chef Adrian, Chef Ursula. 421 00:16:52,412 --> 00:16:55,213 Here, is another basket of deli delights. 422 00:16:59,119 --> 00:17:00,118 Check it out! 423 00:17:02,822 --> 00:17:04,354 Wow! 424 00:17:04,356 --> 00:17:08,493 [Ted] The challenge is to make entrees from a loaded baked potato. 425 00:17:08,495 --> 00:17:11,029 A lot of different elements on that one, for sure. 426 00:17:11,531 --> 00:17:12,463 All right. 427 00:17:12,499 --> 00:17:13,798 [Ted] Turkey breast. 428 00:17:13,800 --> 00:17:15,033 Yummy. 429 00:17:15,035 --> 00:17:16,100 [Ted] Spinach. 430 00:17:16,102 --> 00:17:17,335 Beautiful. 431 00:17:17,437 --> 00:17:18,936 This is a bodega staple right here. 432 00:17:18,938 --> 00:17:20,705 [Ted] And cream soda. 433 00:17:20,707 --> 00:17:23,207 A little too sweet for my taste but... 434 00:17:23,209 --> 00:17:24,976 Okay, interesting. 435 00:17:24,978 --> 00:17:26,711 Half an hour to get it done. 436 00:17:28,014 --> 00:17:29,013 Clock starts now. 437 00:17:30,316 --> 00:17:31,616 Let's go! 438 00:17:34,020 --> 00:17:35,253 [Adrian] Behind you. 439 00:17:36,689 --> 00:17:39,791 So judges, what kind of innovation are you expecting 440 00:17:39,793 --> 00:17:41,258 to see in this round? 441 00:17:41,260 --> 00:17:44,262 When I think of turkey breast I'm thinking some sort of sandwich. 442 00:17:44,330 --> 00:17:45,630 Something in between bread. 443 00:17:45,632 --> 00:17:48,499 I wanna hold this and have it dripping down my wrists. 444 00:17:48,501 --> 00:17:52,303 I love a good sliced roast turkey, 445 00:17:52,305 --> 00:17:55,039 cheddar cheese, mayonnaise, lettuce, 446 00:17:55,041 --> 00:17:57,041 rye bread, untoasted. 447 00:17:57,043 --> 00:17:59,010 Very, very specific, but I love a good turkey sandwich-- 448 00:17:59,012 --> 00:18:00,745 -That is very specific. -[laughing] I know! 449 00:18:00,814 --> 00:18:03,214 [Tyler] We work on turkey breast every day at the restaurant, 450 00:18:03,216 --> 00:18:04,949 but this is 30 minutes, 451 00:18:04,951 --> 00:18:07,418 so I know I have to grind it immediately. 452 00:18:07,420 --> 00:18:08,719 This is huge. 453 00:18:08,721 --> 00:18:10,555 So the dish I'm gonna make for the entree round 454 00:18:10,656 --> 00:18:13,057 is a ground turkey orecchiette pasta 455 00:18:13,093 --> 00:18:16,060 with a cream soda spinach pesto. 456 00:18:17,530 --> 00:18:20,598 [Antonia] I mean you've got Tyler over there with a ton of bacon 457 00:18:20,600 --> 00:18:22,533 and that turkey meat getting ready to grind. 458 00:18:22,602 --> 00:18:23,968 Oh, yeah! 459 00:18:23,970 --> 00:18:26,204 Really smart, the use of fat is gonna go great in the turkey. 460 00:18:28,041 --> 00:18:30,208 [Tyler] My cousin Nick was a Marine. 461 00:18:30,210 --> 00:18:32,710 And he was killed while his wife was pregnant. 462 00:18:32,712 --> 00:18:34,846 His son is an unbelievable little kid. 463 00:18:34,947 --> 00:18:36,714 If I win the $10,000 464 00:18:36,716 --> 00:18:39,750 I would just love for him to have some money in a college fund. 465 00:18:40,720 --> 00:18:42,386 You're gonna use all that bacon? 466 00:18:42,388 --> 00:18:43,855 Uh, no, you can grab it. 467 00:18:45,325 --> 00:18:47,825 This is like a deceptively simple basket 468 00:18:47,827 --> 00:18:50,595 and I'm hoping that Ursula gets creative and doesn't just 469 00:18:50,597 --> 00:18:53,531 give the basket back to us, which happened in the first round. 470 00:18:53,533 --> 00:18:55,933 [Ursula] The judges made it very clear that I need to wo 471 00:18:56,035 --> 00:18:58,102 on being a little bit more creative. 472 00:18:58,104 --> 00:19:00,505 So, my entree round, I need to make something 473 00:19:00,507 --> 00:19:03,207 completely different from the ingredients that are put in front of me. 474 00:19:03,209 --> 00:19:07,211 I am making a pastrami jerke turkey on crispy potato skin 475 00:19:07,213 --> 00:19:10,114 and a cream soda glaze. 476 00:19:10,116 --> 00:19:11,482 [Chris] Ursula, how are you feeling? 477 00:19:11,551 --> 00:19:13,251 A little more creative this round? Yeah, yeah, yeah? 478 00:19:13,319 --> 00:19:14,685 Yeah, yeah, yeah. 479 00:19:14,687 --> 00:19:17,321 I'd be hard for me to be less creative than the last round. 480 00:19:17,323 --> 00:19:19,457 Well, don't be too hard on yourself. 481 00:19:19,525 --> 00:19:22,260 First things first, the turkey I have to put it in a brine. 482 00:19:22,361 --> 00:19:25,329 If I know anything about poultry is that it's gets really dried out. 483 00:19:25,331 --> 00:19:27,098 [Kwame] It looks like Ursula is stepping it up. 484 00:19:27,100 --> 00:19:28,633 She's adding a little bit more finesse, 485 00:19:28,734 --> 00:19:30,535 a little bit more seasoning, more oomph. 486 00:19:30,636 --> 00:19:32,803 [Ursula] And I'm making a spice rub inspired by the spices 487 00:19:32,805 --> 00:19:35,640 we actually use it at the deli to make our pastrami. 488 00:19:35,708 --> 00:19:39,443 Coriander, juniper, black pepper and mustard seeds. 489 00:19:42,115 --> 00:19:43,748 [Adrian] Turkey breast is not my favorite. 490 00:19:43,849 --> 00:19:46,551 You gotta be very careful while cooking because it can dry out. 491 00:19:46,652 --> 00:19:49,320 So, what I'm making is a pan-roasted turkey escabech 492 00:19:49,322 --> 00:19:51,789 with cream soda, cream spina 493 00:19:51,791 --> 00:19:53,724 and crispy potato skins. 494 00:19:53,726 --> 00:19:57,828 Escabeche is almost like a pickled liquid whisked with the same amount of oil 495 00:19:57,830 --> 00:20:02,833 And it helps preserve the juiciness and tendernes of the turkey breast. 496 00:20:04,003 --> 00:20:06,204 I added a little bit of cream soda to my pan 497 00:20:06,206 --> 00:20:08,739 with turkey, a kinda quick deglaze. 498 00:20:08,808 --> 00:20:11,943 It'll will mean so much if can win this competition for my mom. 499 00:20:11,945 --> 00:20:15,413 It's gonna bring her to tear once she sees me on TV. 500 00:20:15,415 --> 00:20:18,049 I think she's probably gonn scream really loud 501 00:20:18,150 --> 00:20:21,018 and probably do a lot of salsa dancing. 502 00:20:21,020 --> 00:20:22,620 [laughing] 503 00:20:22,622 --> 00:20:25,089 Chefs, less than 20 minutes left on the clock! 504 00:20:25,091 --> 00:20:26,423 [Tyler] Heard that. 505 00:20:27,260 --> 00:20:29,227 [Rebecca] So this baked pota my first thought is 506 00:20:29,362 --> 00:20:31,629 I have to go through and use the skins. 507 00:20:31,631 --> 00:20:33,531 And really just get them nice and crispy. 508 00:20:36,502 --> 00:20:38,803 So I know that I wanna do a pesto pasta. 509 00:20:38,805 --> 00:20:41,138 I blanched and shocked my spinach. 510 00:20:41,240 --> 00:20:44,609 Add confit garlic and cream soda mixture. 511 00:20:44,611 --> 00:20:47,111 I think that the pesto will totally take this dish 512 00:20:47,113 --> 00:20:48,578 over the top for the judges. 513 00:20:51,417 --> 00:20:53,951 [Kwame] So the cream soda is like really synonymous with delis, 514 00:20:54,053 --> 00:20:55,052 especially in New York. 515 00:20:55,121 --> 00:20:56,654 You know back in the day we used to make... 516 00:20:56,722 --> 00:20:58,122 -You were probably alive then... -[Chris] Yes. 517 00:20:58,124 --> 00:21:00,791 -They used to make them fresh in the deli... -[both laughing] 518 00:21:00,793 --> 00:21:02,660 -[all laughing] -[Antonia] That was good! 519 00:21:02,729 --> 00:21:05,997 I know, but they're delicious when they are made in-house. 520 00:21:05,999 --> 00:21:09,300 But they're also kind of like iconic American soda, right? 521 00:21:09,302 --> 00:21:12,637 When I'm in a deli getting a sandwich, I always get cream soda. 522 00:21:12,738 --> 00:21:15,539 [Adrian] As my turkey is poaching in the oven, 523 00:21:15,641 --> 00:21:17,842 I work on my base for the cream spinach. 524 00:21:17,943 --> 00:21:21,412 I have turkey bones, a littl bit of bacon and some heavy cream. 525 00:21:21,414 --> 00:21:25,850 Let that reduce. Drain everything into a big dollop of mascarpone. 526 00:21:25,951 --> 00:21:29,320 It's gonna bring a little bi of that decadent, luscious, 527 00:21:29,322 --> 00:21:30,921 fatness that the turkey doesn't have. 528 00:21:33,660 --> 00:21:35,826 Chefs, 10 minutes left on the clock! 529 00:21:35,828 --> 00:21:37,061 Ten minutes. 530 00:21:38,298 --> 00:21:40,798 Ursula is now getting ready to cook her spinach. 531 00:21:40,800 --> 00:21:42,300 [Ursula] I'm trying to definitely show the judges, 532 00:21:42,302 --> 00:21:44,535 yet another element to who I am as a person. 533 00:21:44,637 --> 00:21:46,270 So I'm thinking I can just take this spinach 534 00:21:46,272 --> 00:21:49,040 and mix it together with the loaded baked potato filling 535 00:21:49,042 --> 00:21:51,108 and I can make stamppot boerenkool. 536 00:21:52,312 --> 00:21:53,777 Ursula, how do you feel? 537 00:21:53,779 --> 00:21:56,514 I decided to go with something that's called stamppot boerenkool. 538 00:21:56,516 --> 00:21:58,716 I'm a dual citizen Dutch-American. 539 00:21:58,718 --> 00:22:00,818 And growing up we would have kale and mashed potatoes 540 00:22:00,820 --> 00:22:02,186 for dinner together all the time. 541 00:22:02,188 --> 00:22:04,922 So next I have my turkey brine, 542 00:22:04,924 --> 00:22:07,258 and now I'm rubbing it with these spices that I've blended up. 543 00:22:07,326 --> 00:22:09,327 And now I'm gonna throw on this pan to cook. 544 00:22:11,597 --> 00:22:14,031 [Adrian] I know that the escabeche is gonna need some texture. 545 00:22:14,033 --> 00:22:15,199 So I fried the potatoes. 546 00:22:15,902 --> 00:22:17,935 They look super crispy. 547 00:22:17,937 --> 00:22:21,439 But I wanna have more deli flavors to the dish, so righ away I think about it. 548 00:22:21,507 --> 00:22:25,309 A quick pastrami spice mix and I season my potatoes with this. 549 00:22:27,613 --> 00:22:30,414 Tyler, you had a great first round, 550 00:22:30,416 --> 00:22:32,550 don't let that uh... Don't get you too confident down there though. 551 00:22:32,651 --> 00:22:34,251 -Heard that. -These guys are coming for you, yeah? 552 00:22:34,320 --> 00:22:35,553 Heard that. Yes, they are. 553 00:22:35,555 --> 00:22:37,955 And I wanna add some crunch over the top of the pasta. 554 00:22:37,957 --> 00:22:40,624 I decide to toast pistachios because 555 00:22:40,626 --> 00:22:42,626 the green floral notes of this dish 556 00:22:42,628 --> 00:22:45,529 I think will play really wel of pistachios, in general. 557 00:22:46,666 --> 00:22:48,399 All right, only five minutes left on the clock, chefs. 558 00:22:48,401 --> 00:22:49,600 Heard. 559 00:22:49,602 --> 00:22:51,102 [Ted] Clock don't stop! 560 00:22:51,104 --> 00:22:53,938 I need to use this baked potato as soon as possible. 561 00:22:53,940 --> 00:22:56,640 What I focus in on is the actual filling of the potat 562 00:22:56,709 --> 00:22:59,210 to actually thicken my pasta sauce. 563 00:22:59,212 --> 00:23:03,214 But I realize then, that I forgot about the pistachios in the oven. 564 00:23:03,216 --> 00:23:04,849 One minute on the clock! 565 00:23:04,984 --> 00:23:10,054 And I'm super worried that I've potentially burned my crispy component. 566 00:23:10,056 --> 00:23:14,325 But I notice that there's about a quarter of them that are usable. 567 00:23:14,327 --> 00:23:17,762 Chefs, 30 seconds, 30 seconds, push! 568 00:23:17,830 --> 00:23:21,332 [Ted] Get it done, get it done. Chefs, you've got this. You can do it! 569 00:23:21,334 --> 00:23:22,800 Go, go, go, go, go! 570 00:23:22,802 --> 00:23:24,935 Act fast, chefs. 571 00:23:24,937 --> 00:23:28,239 Ten... Nine... Eight... 572 00:23:28,340 --> 00:23:31,308 Seven... Six... Five... 573 00:23:31,310 --> 00:23:35,212 Four... Three... Two... One. 574 00:23:36,315 --> 00:23:37,214 Time's up. 575 00:23:37,216 --> 00:23:41,051 [all clapping] 576 00:23:46,426 --> 00:23:49,493 [Ursula] That was a really, really fast round for sure. 577 00:23:49,495 --> 00:23:53,097 Hopefully, I incorporated the ingredients a little bit better this time. 578 00:23:53,099 --> 00:23:54,899 [Tyler] Way more intense than the first round. 579 00:23:54,901 --> 00:23:58,502 I'm worried that the depth of flavors not there for the judges. 580 00:23:58,504 --> 00:23:59,737 But we're gonna see what happens. 581 00:24:08,614 --> 00:24:11,415 Deli maestros, we asked you to make a main plate 582 00:24:11,417 --> 00:24:13,818 from the basket of a loaded baked potato, 583 00:24:13,820 --> 00:24:15,152 turkey breast, 584 00:24:15,221 --> 00:24:16,554 spinach, 585 00:24:16,655 --> 00:24:18,289 and cream soda. 586 00:24:18,291 --> 00:24:20,624 Chef Adrian, please tell us about your entree. 587 00:24:20,626 --> 00:24:25,529 Hello chefs, for your entree is a roasted turkey breast pouched in escabeche 588 00:24:25,531 --> 00:24:27,598 with a cream soda-spinach 589 00:24:27,600 --> 00:24:28,799 and hand torn crispy potatoe 590 00:24:28,801 --> 00:24:31,135 tossed in pastrami spice and chives. 591 00:24:31,204 --> 00:24:34,505 I can't help but notice that we all got three very different looking plates. 592 00:24:34,507 --> 00:24:37,908 In the sense that I have sort of three pieces on a large amount of cream spinach. 593 00:24:37,910 --> 00:24:40,945 And she's got a lot of little turkey nuggets. 594 00:24:40,947 --> 00:24:43,113 and a tiny little bit of spinach. 595 00:24:43,115 --> 00:24:45,149 I was aiming for a little more balance. 596 00:24:45,218 --> 00:24:47,017 Okay. 597 00:24:48,721 --> 00:24:52,356 So, Chef Adrian, I have to say everything on this plate is actually really tasty. 598 00:24:52,425 --> 00:24:55,726 The turkey breast itself is cooked really well. 599 00:24:55,728 --> 00:24:58,629 But I think there's a lot of inconsistencies. 600 00:24:58,631 --> 00:25:02,433 I really wanted there to be like this strong vinegar component to it 601 00:25:02,535 --> 00:25:04,301 and I'm getting it in sparks. 602 00:25:04,303 --> 00:25:08,305 I actually think, because the turkey is so thick, it's absorbed it all. 603 00:25:08,307 --> 00:25:11,408 So I'm not really getting that like beautiful acid flavor. 604 00:25:11,410 --> 00:25:12,842 Thank you, Chef. 605 00:25:12,844 --> 00:25:15,813 I agree, I'm getting sort of the vinegar notes here and there. 606 00:25:15,815 --> 00:25:17,147 But I kinda like it. 607 00:25:17,249 --> 00:25:18,549 It's not overpowering. 608 00:25:18,618 --> 00:25:21,318 The real issue for me is the actual turkey itself. 609 00:25:21,320 --> 00:25:25,222 I got all end pieces. It's a little bit tough and dry me. 610 00:25:25,224 --> 00:25:28,526 If I read this on a menu, it would scream deli to me. 611 00:25:28,528 --> 00:25:31,795 You know, you have your turkey, you have like your mayonnaise element. 612 00:25:31,797 --> 00:25:34,298 You have the fried potato skins, which are like chips. 613 00:25:34,300 --> 00:25:38,435 But as I eat it, the memory of a deli fades away. 614 00:25:38,504 --> 00:25:43,007 I'm getting a very artificial flavor profile with the spinach. 615 00:25:43,009 --> 00:25:45,943 I think you may have used too much cream soda. 616 00:25:46,045 --> 00:25:49,046 But I do think the potatoes are star, they're a hit. 617 00:25:49,048 --> 00:25:50,714 -[Ted] Chef Adrian, thank you. -Thank you. 618 00:25:50,716 --> 00:25:52,516 Next up, Chef Tyler. 619 00:25:52,518 --> 00:25:57,021 For you chefs, I've made a ground turkey orecchiette pasta 620 00:25:57,156 --> 00:26:01,959 with a cream soda spinach pesto with pistachios over the top. 621 00:26:03,596 --> 00:26:06,530 I love the choice of the orecchiette, I think it's really smart 622 00:26:06,532 --> 00:26:10,935 because all of the bits of turkey and that sauce can sort of puddle in the center. 623 00:26:10,937 --> 00:26:14,939 And I love the pistachios on there. 624 00:26:15,040 --> 00:26:17,808 I love that they are overly and aggressively toasted. 625 00:26:17,810 --> 00:26:19,043 Thank you, Chef. 626 00:26:19,045 --> 00:26:21,445 I'm gonna disagree with you completely on the pistachios. 627 00:26:21,547 --> 00:26:24,048 Mine are really dark, really bitter. 628 00:26:24,050 --> 00:26:25,215 And turkey's little dry. 629 00:26:26,152 --> 00:26:28,752 But the pesto is delicious. 630 00:26:28,821 --> 00:26:32,623 This is my favorite part of the dish and great usage of the spinach. 631 00:26:32,625 --> 00:26:33,824 Thank you, Chef. 632 00:26:33,826 --> 00:26:36,226 The turkey, you know you took your time to grind it, 633 00:26:36,228 --> 00:26:41,799 and add that fat into it and then completely eviscerated that out of it and it's dry. 634 00:26:41,801 --> 00:26:45,035 I think more salt, more seasoning, more acid 635 00:26:45,037 --> 00:26:47,204 and it would have had a different outcome. 636 00:26:48,207 --> 00:26:50,507 And finally, Chef Ursula. 637 00:26:50,509 --> 00:26:53,944 Um, in front of you, you have a pastrami jerked turkey 638 00:26:53,946 --> 00:26:56,614 over what's gonna be called stamppot boerenkool. 639 00:26:56,616 --> 00:26:59,617 It's mashed potatoes and spinach combined together. 640 00:26:59,619 --> 00:27:01,752 And then crispy potatoes, which I encourage you actually 641 00:27:01,854 --> 00:27:03,520 pick up and scoop the potatoes with. 642 00:27:04,323 --> 00:27:05,990 How'd you started cooking, Chef? 643 00:27:05,992 --> 00:27:08,325 I actually got started cooking really by happenstance. 644 00:27:08,327 --> 00:27:10,761 I had been struggling with mental health and dropped out of college. 645 00:27:10,830 --> 00:27:12,763 And I actually started baking. 646 00:27:12,832 --> 00:27:15,499 A friend of mine reached out and said, "My bakery is hiring." 647 00:27:15,501 --> 00:27:16,866 I somehow got hired. 648 00:27:16,868 --> 00:27:18,936 And then I spent the next year kind of freaking out everyday 649 00:27:19,038 --> 00:27:20,838 thinking they'd find out that I was a fraud. 650 00:27:20,939 --> 00:27:23,307 I still actually think that people will find about me too. 651 00:27:23,309 --> 00:27:25,042 Yeah, imposter syndrome is so real. 652 00:27:25,044 --> 00:27:26,210 [laughing] 653 00:27:26,212 --> 00:27:28,312 Really happy with the way you cooked this turkey. 654 00:27:28,314 --> 00:27:29,747 It's juicy, juicy, juicy. 655 00:27:29,815 --> 00:27:31,048 Thank you. 656 00:27:31,050 --> 00:27:34,151 And this rub on the outside is so assertive, it's great. 657 00:27:34,220 --> 00:27:36,353 And these potato skins are somehow still crispy 658 00:27:36,455 --> 00:27:38,322 even though they have been sitting in the broth. 659 00:27:38,324 --> 00:27:41,725 I mean, honestly, I am not crazy at all about your presentation 660 00:27:41,727 --> 00:27:43,027 But everything else is great. 661 00:27:43,029 --> 00:27:44,728 Thank you. 662 00:27:44,730 --> 00:27:48,298 Yeah, agreed. It's just like the most beautifully flavored seasoned protein. 663 00:27:48,300 --> 00:27:50,401 But because it's so thinned there are pieces that seem like 664 00:27:50,403 --> 00:27:52,936 they're seasoned a little too much. 665 00:27:52,938 --> 00:27:56,840 I think this is the best application of spinach that we've seen. 666 00:27:56,909 --> 00:28:00,711 It tampered down the heat of the pastrami spiced turke 667 00:28:00,713 --> 00:28:03,947 'Cause when I first ate it, I just ate the turkey and I was like, "Wow!" 668 00:28:03,949 --> 00:28:08,519 When you swipe it through the sauce, that sweetness, it brought it all together. 669 00:28:08,521 --> 00:28:11,055 -[Ted] Chef Ursula, thank you. -Thank you. 670 00:28:12,191 --> 00:28:14,358 [Tyler] I'm feeling super nervous after that round. 671 00:28:14,460 --> 00:28:16,193 The turkey was definitely dry. 672 00:28:16,195 --> 00:28:20,064 They also talked about the inconsistency in the pistachios. 673 00:28:20,099 --> 00:28:21,832 Yeah, I'm super worried. 674 00:28:21,834 --> 00:28:23,834 [Adrian] There's definitely a chance I might be on the chopping block, 675 00:28:23,936 --> 00:28:25,703 but I wanna stay so bad. 676 00:28:25,705 --> 00:28:29,506 We all made a little bit of mistakes, but I'm hoping that I made a little less. 677 00:28:39,218 --> 00:28:42,820 So, whose dish is on the chopping block? 678 00:28:51,130 --> 00:28:54,398 [Ted] Chef Adrian, you've been chopped. Judges? 679 00:28:54,400 --> 00:28:57,434 Chef Adrian, let me start by saying that there's 680 00:28:57,536 --> 00:28:59,837 so many elements from the dish that we did love. 681 00:28:59,938 --> 00:29:02,339 The vinegar from the escabeche 682 00:29:02,408 --> 00:29:04,708 and then the creaminess from the spinach reminded us 683 00:29:04,710 --> 00:29:07,945 of what maybe a deli sandwich would feel like. 684 00:29:08,013 --> 00:29:11,715 Unfortunately, there were a lot of inconsistencies in your dish. 685 00:29:11,717 --> 00:29:14,318 The turkey was really under seasoned. 686 00:29:14,320 --> 00:29:17,755 And some of us got larger pieces where other's got smaller portions. 687 00:29:17,856 --> 00:29:19,623 And so we had to chop you. 688 00:29:19,625 --> 00:29:21,191 Thank you, Chefs. 689 00:29:21,193 --> 00:29:22,960 Thank you, guys. Good luck. Thank you. 690 00:29:25,664 --> 00:29:27,598 Yeah, I do feel a little devastated. 691 00:29:27,600 --> 00:29:29,733 I wish I was able to move forward, 692 00:29:29,835 --> 00:29:31,401 but I know my mom's gonna be super proud of me. 693 00:29:31,403 --> 00:29:34,638 Mom, I know you're watching, this is for you. 694 00:29:36,509 --> 00:29:40,644 Chef Ursula, Chef Tyler, final basket awaits your spin. 695 00:29:46,318 --> 00:29:47,217 Please dig in. 696 00:29:49,955 --> 00:29:50,954 [laughs] 697 00:29:50,956 --> 00:29:52,055 What? 698 00:29:52,057 --> 00:29:55,626 [Ted] And you see a special ice cream sandwich, 699 00:29:55,628 --> 00:29:57,895 I'm gonna have to try that. I don't know what's going on. 700 00:29:57,897 --> 00:29:59,329 [Ted] Ham. 701 00:29:59,331 --> 00:30:01,198 Yummy. Grew up on it. 702 00:30:01,200 --> 00:30:02,699 [Ted] Raspberries. 703 00:30:02,701 --> 00:30:04,902 The most dessert thing in here. 704 00:30:04,904 --> 00:30:06,570 [Ted] And sauerkraut. 705 00:30:06,605 --> 00:30:10,941 Which I use a lot at the restaurant, usually not in the dessert I will say. 706 00:30:11,010 --> 00:30:13,110 Thirty minutes restored to the countdown clock. 707 00:30:14,413 --> 00:30:16,914 We are starting it now. 708 00:30:16,916 --> 00:30:18,215 -All right, here we go! -[Chris] Let's go! 709 00:30:18,217 --> 00:30:20,551 -Final round! -Ice cream sandwich, ice cream sandwich. 710 00:30:25,691 --> 00:30:29,226 Here we have a different kind of ice cream sandwich. 711 00:30:29,228 --> 00:30:33,330 It's a sandwich ice cream hybrid. Are you all familiar with this? 712 00:30:33,332 --> 00:30:34,598 [Antonia laughing] Please tell us! 713 00:30:34,600 --> 00:30:36,934 [Kwame] It's got a brioche ice cream bun. 714 00:30:37,002 --> 00:30:40,204 Strawberry ice cream is like the ham. 715 00:30:40,206 --> 00:30:43,941 You know, I really wanna see the chef's push creativity in this round 716 00:30:43,943 --> 00:30:46,944 because this is the hardest basket that I have seen to date. 717 00:30:46,946 --> 00:30:49,413 [Ursula] I hate this basket This is the worst basket eve 718 00:30:49,415 --> 00:30:52,516 This basket can go back to where it came from. 719 00:30:52,518 --> 00:30:56,620 Ham of this variety belongs nowhere near a dessert. 720 00:30:56,622 --> 00:30:57,955 Did you try that ham yet? 721 00:30:57,957 --> 00:30:59,256 [blows raspberry] 722 00:30:59,291 --> 00:31:02,793 This is absolutely the most difficult basket of the day. 723 00:31:02,795 --> 00:31:04,494 [Tyler] What is this? 724 00:31:04,496 --> 00:31:08,198 I'm looking at this special sandwich. It's the wackiest thing I've ever seen. 725 00:31:08,200 --> 00:31:13,904 But, I'm thinking that I ca melt it down and use it as the base for something. 726 00:31:14,773 --> 00:31:16,506 Yum! 727 00:31:16,508 --> 00:31:19,443 So for the dessert round, I'm making a special 728 00:31:19,544 --> 00:31:22,846 ice cream sandwich and ham fritter. 729 00:31:22,915 --> 00:31:25,649 [Chris] This isn't that bacon that you can candy and call it a day. 730 00:31:25,718 --> 00:31:28,819 This is a completely different ham, it can be very salty, lots of nitrates 731 00:31:28,821 --> 00:31:30,854 -Mmm-hmm. -Yeah, very smoky too, it can be very smoky. 732 00:31:30,923 --> 00:31:32,989 Tons of sodium, tons of sodium. 733 00:31:32,991 --> 00:31:39,596 [Tyler] I wanna hide the ha and it's funk and odor behin the melted ice cream sandwic 734 00:31:39,598 --> 00:31:42,699 It would mean the world for me to win, 735 00:31:42,701 --> 00:31:44,902 and then be able to help my nephew 736 00:31:44,904 --> 00:31:48,238 just to show that I believe in him, he's got the family behind him 737 00:31:48,274 --> 00:31:50,040 and he's able to do whatever he wants. 738 00:31:51,911 --> 00:31:55,846 [Antonia] You know, I think that Ursula has found her ground in the competition. 739 00:31:55,915 --> 00:31:57,114 Round one was a little rough, 740 00:31:57,116 --> 00:31:59,549 coming into round two she did an excellent job. 741 00:31:59,618 --> 00:32:04,021 So, I think that she's gaining confidence as the competition continues 742 00:32:04,023 --> 00:32:07,157 [Ursula] The deli is my life I'm there everyday. 743 00:32:07,226 --> 00:32:09,726 It is all I do. I live and breathe deli. 744 00:32:09,728 --> 00:32:11,728 So, I wanna win this 745 00:32:11,730 --> 00:32:14,598 even more badly than I thought previously. 746 00:32:14,600 --> 00:32:18,302 I am making a orange and caraway ice cream. 747 00:32:18,304 --> 00:32:22,205 Some candied ham and a raspberry-sauerkraut coulis. 748 00:32:24,043 --> 00:32:28,145 This sauerkraut is gonna be used for the juice and the juice only. 749 00:32:28,213 --> 00:32:31,114 So I'm gonna get some raspberries in there to star making the coulis. 750 00:32:31,116 --> 00:32:34,718 I don't wanna use the actua kraut itself because I just 751 00:32:34,720 --> 00:32:36,853 wanna have that kind of fermented acid 752 00:32:36,955 --> 00:32:40,123 that comes from sauerkraut without having the texture of sauerkraut. 753 00:32:43,429 --> 00:32:45,095 Less than 20 minutes left, chefs! 754 00:32:45,097 --> 00:32:46,396 Heard. 755 00:32:46,398 --> 00:32:49,232 For the raspberry compote, I'm taking raspberries 756 00:32:49,301 --> 00:32:52,636 sugar and some of that juice from the sauerkraut 757 00:32:52,738 --> 00:32:58,342 will add a fermented vinega flavor profile to this raspberry sauce 758 00:33:00,746 --> 00:33:04,047 [Ursula] I make a really goo caraway ice cream back in Chicago 759 00:33:04,116 --> 00:33:05,916 and I just know that If I could incorporate these 760 00:33:05,918 --> 00:33:08,318 ingredients that they might not be expecting 761 00:33:08,320 --> 00:33:10,954 I can really take this dish to another level. 762 00:33:11,023 --> 00:33:15,625 I'm using the brioche ice cream element of this special sandwich. 763 00:33:15,627 --> 00:33:17,928 Mash it down and then I'm gonna throw in some 764 00:33:17,930 --> 00:33:20,964 roasted caraway as a nod to rye bread, 765 00:33:21,033 --> 00:33:22,132 and then just mix it back together 766 00:33:22,234 --> 00:33:24,401 and let it reset in the freezer. 767 00:33:24,403 --> 00:33:26,503 [Kwame] So we've got some interesting things going on here. 768 00:33:26,505 --> 00:33:28,939 We have a caraway ice cream being made by Ursula. 769 00:33:28,941 --> 00:33:30,140 -[Chris] It's kind of cool. -[Kwame] Yeah. 770 00:33:30,208 --> 00:33:31,908 [Chris] It's embracing the theme. 771 00:33:31,910 --> 00:33:33,610 [Ursula] To go with my ice cream I'm making a mixed berry sau 772 00:33:33,612 --> 00:33:35,512 which is actually gonna be made from 773 00:33:35,514 --> 00:33:38,215 the strawberry ice cream in that same sandwich, 774 00:33:38,217 --> 00:33:42,719 and I'm gonna mash up the raspberries and throw them right in ther 775 00:33:42,721 --> 00:33:44,621 How's it going over there? 776 00:33:44,623 --> 00:33:46,556 It's going all right. How're you doing? 777 00:33:46,658 --> 00:33:47,724 -Chilling. I'm not worried. -Yeah? 778 00:33:47,726 --> 00:33:49,059 -Nervous? -Why would I be worried? 779 00:33:49,161 --> 00:33:51,061 -Okay. -There's nothing to be worried about. 780 00:33:52,131 --> 00:33:53,330 Ten minutes left, chefs. 781 00:33:53,332 --> 00:33:54,498 [Tyler] Ten minutes left? 782 00:33:54,500 --> 00:33:56,700 I gotta get this batter into the fryer 783 00:33:56,702 --> 00:33:58,135 and I'm noticing that this batter 784 00:33:58,236 --> 00:33:59,836 looks really, really loose. 785 00:33:59,905 --> 00:34:03,173 [Chris] You know, Tyler's struggling with his fritter dough 786 00:34:03,175 --> 00:34:04,908 because he's been using the ice cream base 787 00:34:04,910 --> 00:34:06,343 -which he heated up. -[Antonia] Right. 788 00:34:06,412 --> 00:34:09,046 [Chris] So, hot liquid is going to make your batter loose. 789 00:34:09,114 --> 00:34:10,413 It's not gonna come together. 790 00:34:12,751 --> 00:34:15,719 [Tyler] I pull out the firs test pieces of batter. 791 00:34:15,721 --> 00:34:18,121 The consistency is super wrong. 792 00:34:18,123 --> 00:34:21,358 [Kwame] I'm definitely worried about Tyler walking back and forth. 793 00:34:21,460 --> 00:34:23,794 He seems a little bit frazzled. 794 00:34:23,796 --> 00:34:27,364 I hope the fritters are frizzled 795 00:34:27,466 --> 00:34:29,132 -and not like him. -[Ted laughs] 796 00:34:29,234 --> 00:34:30,500 [Tyler] Time is running dow 797 00:34:30,502 --> 00:34:32,002 and I'm not sure how it's gonna go. 798 00:34:32,004 --> 00:34:33,403 I mean, is he blowing it right now? 799 00:34:40,813 --> 00:34:44,047 [Tyler] I pull out the firs test pieces of batter, 800 00:34:44,049 --> 00:34:47,050 the consistency is super wrong, 801 00:34:47,052 --> 00:34:51,121 so I go to add some flour to try to thicken this batter 802 00:34:51,123 --> 00:34:53,590 and re-drop it into the frye 803 00:34:53,592 --> 00:34:55,959 So now he's added enough flour to make it actually come together, 804 00:34:56,028 --> 00:34:58,528 -but that's probably gonna make for a very dense fritter. -Right. 805 00:35:01,400 --> 00:35:03,500 [Ursula] I'm making a maple candied ham 806 00:35:03,502 --> 00:35:06,503 to go with my mixed berry sauce 807 00:35:06,505 --> 00:35:08,438 to add a big salty element to it. 808 00:35:08,540 --> 00:35:11,108 Ursula, I got faith in you, how're you doing? 809 00:35:11,110 --> 00:35:12,709 -I'm good. -[Kwame] You feeling good? 810 00:35:12,711 --> 00:35:13,844 You look relaxed. 811 00:35:13,912 --> 00:35:15,512 You look like you're in your element. 812 00:35:15,514 --> 00:35:18,348 [Ursula] We're gonna just caramelize this ham 813 00:35:18,450 --> 00:35:20,851 and then let it get crispy, so that way 814 00:35:20,952 --> 00:35:23,854 it'll be salty and sweet and hopefully a little bit firmer 815 00:35:23,922 --> 00:35:25,122 than when I first got it. 816 00:35:28,227 --> 00:35:29,860 [Tyler] Fritters come out of that fryer. 817 00:35:29,928 --> 00:35:32,829 They look good, they're crispy. 818 00:35:32,831 --> 00:35:34,331 The fritters look like they're coming together, 819 00:35:34,333 --> 00:35:36,833 -you know, they're getting nice and golden brown. -They do, they do. 820 00:35:36,902 --> 00:35:38,401 -[Kwame] Tyler, Tyler, talk to me. -Yes. 821 00:35:39,538 --> 00:35:40,637 [Tyler] A little nervous here. 822 00:35:40,739 --> 00:35:42,906 You are a minute away from $10,000. 823 00:35:42,908 --> 00:35:44,541 A little nervous. 824 00:35:44,610 --> 00:35:45,642 Oh, let's go. 825 00:35:45,711 --> 00:35:47,010 [Chris] Get it finished. Finish it up. 826 00:35:47,012 --> 00:35:49,713 You got this! I believe in you! 827 00:35:49,715 --> 00:35:51,214 [Ted] All right, chefs, 828 00:35:51,216 --> 00:35:53,250 final seconds of the final round. 829 00:35:53,318 --> 00:35:55,252 Ten, nine, 830 00:35:55,320 --> 00:35:57,254 eight, seven, 831 00:35:57,322 --> 00:35:59,256 six, five, 832 00:35:59,324 --> 00:36:01,258 four, three, 833 00:36:01,326 --> 00:36:03,260 two, one. 834 00:36:04,329 --> 00:36:05,328 Time's up! 835 00:36:05,330 --> 00:36:07,497 [applauding] 836 00:36:07,499 --> 00:36:09,199 [laughs] 837 00:36:11,703 --> 00:36:14,337 [Tyler] The pressure of the dessert round is absolutely real. 838 00:36:14,373 --> 00:36:16,105 I'm just focused on the flavors 839 00:36:16,174 --> 00:36:19,109 and the fact that I changed the ingredients in the basket into unique things. 840 00:36:19,111 --> 00:36:22,512 We've got a little hybrid fritter, fried dough action here. 841 00:36:22,514 --> 00:36:24,648 [Ursula] Tyler's kind of stiff competition, 842 00:36:24,749 --> 00:36:29,419 but I'm hoping for right now that mine is just a little bit better than his. 843 00:36:29,421 --> 00:36:32,422 I made it this far. I can't lose at this point. 844 00:36:36,595 --> 00:36:38,028 [Ted] Chef Tyler, Chef Ursula, 845 00:36:38,030 --> 00:36:42,299 this final duel of deli pros had you making dessert using 846 00:36:42,301 --> 00:36:49,306 a special ice cream sandwich, ham, raspberries, and sauerkraut. 847 00:36:49,308 --> 00:36:51,308 Chef Ursula, please tell us about it. 848 00:36:51,310 --> 00:36:54,911 So you have in front of you a caraway and orange ice cream 849 00:36:54,913 --> 00:36:57,214 along with a mixed berry ice cream 850 00:36:57,216 --> 00:36:58,315 with some candied ham 851 00:36:58,317 --> 00:37:01,318 and a raspberry, sauerkraut coulis. 852 00:37:01,320 --> 00:37:03,153 Just to be clear, you didn't churn the ice cream, 853 00:37:03,222 --> 00:37:04,821 you just took the existing ice cream, 854 00:37:04,823 --> 00:37:06,957 added your flavorings and then rechilled it? 855 00:37:06,959 --> 00:37:08,225 Yes, that's the basket ice cream. 856 00:37:08,227 --> 00:37:09,960 [Chris] Got it. The strawberry ice cream 857 00:37:09,962 --> 00:37:11,962 clashes with everything else You don't need it. 858 00:37:11,964 --> 00:37:13,597 If you'd used that time 859 00:37:13,599 --> 00:37:15,599 to maybe rechurn the ice cream, give it a little bit more viscosity, 860 00:37:15,601 --> 00:37:16,700 a little more texture, 861 00:37:16,702 --> 00:37:18,134 I think you might have been better served. 862 00:37:19,204 --> 00:37:21,404 There hasn't really been a lot of transformation 863 00:37:21,406 --> 00:37:23,240 of the ingredient into something that's yours, 864 00:37:23,341 --> 00:37:24,641 kind of like what you did in the first round. 865 00:37:24,710 --> 00:37:26,176 It's just melted ice-cream from an ingredient 866 00:37:26,178 --> 00:37:27,244 that you already had. 867 00:37:27,345 --> 00:37:30,280 [Chris] But I wanna say that the move 868 00:37:30,282 --> 00:37:32,215 to take the brioche-flavore ice cream 869 00:37:32,217 --> 00:37:33,617 and add the caraway seeds to it 870 00:37:33,619 --> 00:37:37,420 is the most clever nod to deli that I've seen today. 871 00:37:37,422 --> 00:37:40,123 [Kwame] I was afraid of this caraway ice cream, 872 00:37:40,125 --> 00:37:42,726 but when I put this raspberry coulis 873 00:37:42,728 --> 00:37:46,029 that has that acidity from the sauerkraut, that little bit of funk 874 00:37:46,031 --> 00:37:47,864 and then I get some of the burned pieces 875 00:37:47,933 --> 00:37:51,101 of that ham, that overly caramelized 876 00:37:51,103 --> 00:37:52,602 and the raspberry. 877 00:37:52,604 --> 00:37:54,304 All I can say is that it tastes good. 878 00:37:54,306 --> 00:37:55,605 Thank you. 879 00:37:55,607 --> 00:37:57,407 Finally, Chef Tyler. 880 00:37:57,409 --> 00:38:00,443 So I've made a special ice-cream sandwich 881 00:38:00,512 --> 00:38:02,545 and canned ham fritter 882 00:38:02,614 --> 00:38:06,516 over a raspberry-sauerkraut compote. 883 00:38:06,518 --> 00:38:08,451 Did you put ham in here? 884 00:38:08,520 --> 00:38:10,620 Yeah, I steeped... I diced the ham, 885 00:38:10,622 --> 00:38:12,555 steeped it in with the melted ice cream sandwich... 886 00:38:12,624 --> 00:38:14,090 Oh, and then strained it out? 887 00:38:14,092 --> 00:38:16,059 -[Antonia] Got it. -...and used that liquid to build the fritter. 888 00:38:16,061 --> 00:38:19,396 If you steeped that liquid to have the ham flavor 889 00:38:19,398 --> 00:38:20,964 and the ice cream sandwich flavor, 890 00:38:21,033 --> 00:38:23,533 when you added that extra bit of flour 891 00:38:23,602 --> 00:38:25,602 it just sucked all of that flavor out of it. 892 00:38:25,604 --> 00:38:27,103 Heard. 893 00:38:27,105 --> 00:38:28,305 [Kwame] And it's not sweet enough. 894 00:38:28,307 --> 00:38:29,806 I know that maybe you might have thought that 895 00:38:29,808 --> 00:38:32,208 the ice cream would have made it sweet, it just doesn't. 896 00:38:32,210 --> 00:38:35,578 And then, while nicely cooked, it's just inherently, um, 897 00:38:35,580 --> 00:38:37,514 really dense and chewy and I'm sure 898 00:38:37,516 --> 00:38:38,615 not the texture that you wanted. 899 00:38:38,617 --> 00:38:40,050 Thank you, Chef. 900 00:38:40,118 --> 00:38:41,217 Your compote that you have on the side, 901 00:38:41,219 --> 00:38:43,420 I think is spectacular. 902 00:38:43,422 --> 00:38:44,721 And I think it's just really well-balanced 903 00:38:44,723 --> 00:38:45,822 between the sweetness and the sourness 904 00:38:45,824 --> 00:38:47,057 and the tartness from those raspberries, 905 00:38:47,125 --> 00:38:48,858 but even if you just, you know, 906 00:38:48,927 --> 00:38:51,127 hit it with a ton of powdered sugar, at the very, very end 907 00:38:51,129 --> 00:38:52,629 would have made a load of difference. 908 00:38:52,631 --> 00:38:54,230 Thank you, Chef. 909 00:38:54,232 --> 00:38:56,833 So who, then, is the champion? 910 00:38:56,935 --> 00:38:59,602 You'll know when they know. Thank you, chefs. 911 00:39:06,144 --> 00:39:08,078 All right, let's bring it now to the appetizer round. 912 00:39:08,080 --> 00:39:12,816 Tyler, he gave us, I think, the best dish of the day 913 00:39:12,818 --> 00:39:14,417 -which was that salad. - [Chris] Yeah. 914 00:39:14,419 --> 00:39:17,120 [Kwame] The green goddess dressing had everything 915 00:39:17,122 --> 00:39:20,423 from acidity to heat, to the fat from the avocado. 916 00:39:20,425 --> 00:39:24,894 For me, I'm looking at Ursula's first course, which was 917 00:39:24,896 --> 00:39:26,629 really, really lovely. 918 00:39:26,631 --> 00:39:28,898 [Chris] Her tartine was something you'd get at a deli. 919 00:39:28,900 --> 00:39:30,033 -[Antonia] Totally. -[Kwame] Yeah. 920 00:39:30,035 --> 00:39:31,534 But then she literally took the basket, 921 00:39:31,636 --> 00:39:33,937 opened the basket and put it on a plate and then gave it to us. 922 00:39:33,939 --> 00:39:37,707 [Antonia] I think that Tyler manipulated the basket 923 00:39:37,709 --> 00:39:40,944 and used the ingredients better than Ursula did, 924 00:39:40,979 --> 00:39:42,746 but you go into round two. 925 00:39:42,847 --> 00:39:44,481 And great, I mean, I thought Ursula 926 00:39:44,483 --> 00:39:46,916 did an incredible job manipulating the ingredients, 927 00:39:46,918 --> 00:39:49,419 specifically the seasoning on that turkey 928 00:39:49,421 --> 00:39:52,322 when eaten with the rest of that mashed potato 929 00:39:52,324 --> 00:39:54,557 along with the spinach, I thought it was really, really lovely. 930 00:39:54,626 --> 00:39:58,128 You know, Tyler's turkey was ground to bits 931 00:39:58,130 --> 00:39:59,729 and still somehow was dry. 932 00:39:59,731 --> 00:40:01,931 But the addition of the loaded baked potato 933 00:40:01,933 --> 00:40:03,833 to finish off his pasta is kinda genius. 934 00:40:03,935 --> 00:40:05,402 Yeah. 935 00:40:05,404 --> 00:40:06,736 They put us in a very difficult position here. 936 00:40:13,979 --> 00:40:16,446 Winning this competition would mean everything to me, 937 00:40:16,515 --> 00:40:19,048 I mean, the deli is my entire life. 938 00:40:19,150 --> 00:40:21,418 I just... I need to win this. 939 00:40:21,420 --> 00:40:23,820 [Tyler] Winning that 10K and being able to 940 00:40:23,822 --> 00:40:26,623 start a college fund for my nephew 941 00:40:26,625 --> 00:40:29,359 would mean absolutely everything to the family 942 00:40:29,428 --> 00:40:31,528 and that's why I'm so stressed-out. 943 00:40:31,530 --> 00:40:35,832 So whose dish is on the chopping block? 944 00:40:46,378 --> 00:40:49,345 Chef Tyler, you've been chopped. 945 00:40:49,447 --> 00:40:50,780 Tyler, your first dish was spectacular 946 00:40:50,782 --> 00:40:53,817 and I think we all thought he's gonna be really hard to beat. 947 00:40:53,819 --> 00:40:55,084 What happened going forward 948 00:40:55,086 --> 00:40:57,754 is you had big execution issues. 949 00:40:57,856 --> 00:40:59,823 In the entree your turkey was dry, 950 00:40:59,825 --> 00:41:01,958 and in the dessert round, your fritter 951 00:41:02,027 --> 00:41:04,427 had so much potential but you didn't sweeten it, 952 00:41:04,429 --> 00:41:06,996 so it was very, very neutral and kind of savory. 953 00:41:06,998 --> 00:41:08,798 And so we had to chop you. 954 00:41:08,800 --> 00:41:10,333 Thank you so much. Appreciate it. 955 00:41:10,402 --> 00:41:12,302 -Thank you. -Thank you, Chef. Appreciate you being here. 956 00:41:12,304 --> 00:41:14,737 [all applauding] 957 00:41:14,806 --> 00:41:16,639 I feel terrible about losing the $10,000, 958 00:41:16,708 --> 00:41:19,108 but I stepped out on a limb with every course today 959 00:41:19,110 --> 00:41:20,676 and I'm really proud of that. 960 00:41:20,678 --> 00:41:24,314 And that means Chef Ursula Siker, you are the Chopped champion. 961 00:41:24,316 --> 00:41:28,618 For your positively delish deli meal, you've won $10,000. 962 00:41:28,620 --> 00:41:30,453 -Congratulations! -[Kwame] Yeah! 963 00:41:30,555 --> 00:41:31,621 -[applauding] -[Ted] Nice work! 964 00:41:31,623 --> 00:41:33,223 Thank you. [giggles] 965 00:41:33,225 --> 00:41:35,225 Talk about a come-from-behind victory. 966 00:41:35,227 --> 00:41:38,061 [Kwame] Kudos to you. Keep doing what you're doing. 967 00:41:38,063 --> 00:41:39,495 You're only gonna get better. 968 00:41:39,497 --> 00:41:42,198 You don't need anything else. You just need to keep being you. 969 00:41:42,200 --> 00:41:43,332 Thank you. 970 00:41:43,334 --> 00:41:47,003 It feels crazy to be the new Chopped champion. 971 00:41:47,005 --> 00:41:48,338 -Congratulations, Chef. -Thank you so much. 972 00:41:48,439 --> 00:41:50,106 Congratulations, Chef. 973 00:41:50,108 --> 00:41:51,508 [Ursula] Winning the deli competition means a ton to me, I mean, 974 00:41:51,510 --> 00:41:53,510 I'm in a deli every day, 975 00:41:53,512 --> 00:41:55,411 so to be able to really prove 976 00:41:55,413 --> 00:41:58,615 that I belonged there was extra special to me.