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.