1 00:00:04,238 --> 00:00:05,337 [Tiffani] Yes. 2 00:00:05,439 --> 00:00:07,006 Bow chicka now now. 3 00:00:07,008 --> 00:00:08,307 I'm thinking sexy? 4 00:00:08,309 --> 00:00:09,208 I can do that. 5 00:00:09,210 --> 00:00:10,609 Whoo! 6 00:00:10,611 --> 00:00:13,045 [Kevin] My style is sexy, intimate 7 00:00:13,114 --> 00:00:16,115 [Ted] The smell is absolutely intoxicating. 8 00:00:16,117 --> 00:00:18,717 [Taylur] I gotta be sexy and the plate has to be sexy 9 00:00:19,220 --> 00:00:20,052 Hello baby. 10 00:00:20,621 --> 00:00:22,221 -[screams] -Oh boy! 11 00:00:22,223 --> 00:00:24,223 -[Ted] Let's get it on -Whoo. 12 00:00:24,759 --> 00:00:25,958 C'mon. 13 00:00:25,960 --> 00:00:28,494 Is chopped and chill gonna be the next big things? 14 00:00:28,496 --> 00:00:29,694 Feeling it! 15 00:00:33,401 --> 00:00:35,200 [Taylur] Food not only has to be delicious, 16 00:00:35,202 --> 00:00:36,568 it has to look good. 17 00:00:37,705 --> 00:00:41,140 I'm chef, owner of Locale Caribbean Cafe in Atlanta, Georgia. 18 00:00:41,241 --> 00:00:43,842 I've always tried to bring some sexy to my plates. 19 00:00:43,911 --> 00:00:46,045 I cook with lots of flavor, 20 00:00:46,047 --> 00:00:48,514 I cook with lots of heat, color. 21 00:00:49,350 --> 00:00:50,516 For a small business owner, 22 00:00:50,518 --> 00:00:52,251 I do find that I'm not taken seriously 23 00:00:52,319 --> 00:00:55,821 because I've been labelled a cute, petite, small woman. 24 00:00:56,690 --> 00:00:58,123 But, I'm self-made, 25 00:00:58,125 --> 00:01:00,826 I'm a boss and I'm here to slay the Chopped Kitch 26 00:01:04,932 --> 00:01:07,900 [Arturo] My romantic meal would be pasta. 27 00:01:07,902 --> 00:01:09,802 And in Italy, we say that, 28 00:01:09,804 --> 00:01:12,504 Pasta e l'amore e magia 29 00:01:12,506 --> 00:01:14,039 which is love and magic 30 00:01:14,108 --> 00:01:16,842 so, combined together, is the winning key. 31 00:01:18,946 --> 00:01:20,813 I've cooked mostly, Italian food 32 00:01:20,815 --> 00:01:23,549 but with a little twist of Mexican influence. 33 00:01:23,650 --> 00:01:25,250 When I moved all the way to California, 34 00:01:25,286 --> 00:01:27,453 my friends and family, they didn't believe me 35 00:01:27,554 --> 00:01:29,888 I could make it all the way here by mysel 36 00:01:29,890 --> 00:01:33,325 So, this is my chance to show what I can do, and I'm gonna win. 37 00:01:35,629 --> 00:01:37,596 [Kevin] Confidence is super important. 38 00:01:37,598 --> 00:01:39,198 Being mentally strong and ju 39 00:01:39,200 --> 00:01:42,601 being aware that you can't doubt yourself at any point. 40 00:01:42,603 --> 00:01:45,404 I'm one of the youngest executive chefs in Downtown Raleigh. 41 00:01:45,406 --> 00:01:49,041 I am on a fast track to beco the best in North Carolina and the nation. 42 00:01:49,143 --> 00:01:53,112 My style of cooking is a collective twist of my Puerto Rican heritage 43 00:01:53,114 --> 00:01:56,014 I think, food always has to look good because yo eat with your eyes 44 00:01:56,016 --> 00:01:58,383 Competing on Chopped is j another day at the office. 45 00:01:58,385 --> 00:02:00,052 When I put my mind onto something, 46 00:02:00,121 --> 00:02:02,020 and I set a goal, I don't really stop. 47 00:02:02,022 --> 00:02:03,922 And my goal today is to win Chopped. 48 00:02:07,228 --> 00:02:08,827 [Simona] I like food to look pretty. 49 00:02:08,829 --> 00:02:10,129 It tastes better that way. 50 00:02:11,665 --> 00:02:14,366 I'm a private chef, working in Phoenix, Arizona 51 00:02:14,368 --> 00:02:17,402 As a Scandinavian backgroun with Lithuanian Heritage 52 00:02:17,404 --> 00:02:20,038 my cooking style is fresh and light. 53 00:02:20,140 --> 00:02:22,407 I had my own restaurant when I was 23. 54 00:02:24,712 --> 00:02:27,146 I got to work with a lot of big chefs, 55 00:02:27,214 --> 00:02:30,616 Italian, Spanish, Michelin stars, you name it 56 00:02:30,618 --> 00:02:33,819 And I am ready to swim with any sharks and get chopped. 57 00:02:33,821 --> 00:02:35,053 [chuckles] 58 00:02:38,058 --> 00:02:39,124 Hello chefs. 59 00:02:39,126 --> 00:02:40,058 -Hello. -Morning. 60 00:02:40,060 --> 00:02:40,959 Hello. 61 00:02:41,061 --> 00:02:42,127 It's great to have you all here 62 00:02:42,129 --> 00:02:45,130 for an especially sexy competition. 63 00:02:45,132 --> 00:02:46,999 -Ooh! -Ooh! 64 00:02:47,001 --> 00:02:49,635 Uh, I'm thinking sexy? I can do that. 65 00:02:49,736 --> 00:02:53,505 All of your baskets will be including aphrodisiacs. 66 00:02:53,507 --> 00:02:54,973 -[all chuckling] -Yum 67 00:02:55,042 --> 00:02:58,010 [Ted] In return, we want you to make a sexy feast. 68 00:02:58,012 --> 00:03:01,613 Dishy dishes that will make the judges lose their minds. 69 00:03:02,316 --> 00:03:03,949 [both chuckle] 70 00:03:03,951 --> 00:03:06,051 [Taylur chuckles] Hearing that it's a sexy feast, 71 00:03:06,153 --> 00:03:07,419 my mind is racing. 72 00:03:07,421 --> 00:03:09,521 All I know is, I gotta be sexy 73 00:03:09,523 --> 00:03:11,356 and the plate has to be sexy. 74 00:03:11,425 --> 00:03:12,224 Let's do it. 75 00:03:13,761 --> 00:03:14,926 [Simona sighs] 76 00:03:16,830 --> 00:03:18,564 [Ted] Please open your appetizer baskets. 77 00:03:19,567 --> 00:03:20,399 [laughs] 78 00:03:20,401 --> 00:03:22,234 -Whoa! -Oh yum! 79 00:03:22,336 --> 00:03:25,304 You must make first plates from oysters... 80 00:03:25,306 --> 00:03:28,207 Mmm, the aphrodisiac. 81 00:03:28,209 --> 00:03:30,609 -[Ted] ...eggplants... -Eggplant, yeah. 82 00:03:32,246 --> 00:03:33,412 What are those? [chuckles] 83 00:03:34,014 --> 00:03:35,414 [Ted] ...gnudi. 84 00:03:35,416 --> 00:03:38,317 Gnudi are like gnocchi similar 85 00:03:38,319 --> 00:03:41,420 with, made with cheese and spinach. 86 00:03:41,422 --> 00:03:43,055 [Ted] ...and a charcuterie board. 87 00:03:43,156 --> 00:03:47,426 And a little bit of the charcuterie. Hmm, all I need. 88 00:03:47,428 --> 00:03:49,127 [Ted] Twenty minutes to mak your first course. 89 00:03:50,331 --> 00:03:51,230 Clock starts now. 90 00:03:51,232 --> 00:03:52,130 -Yeah -All right. 91 00:03:52,132 --> 00:03:53,398 -Let's go guys. -Here we go. 92 00:03:53,400 --> 00:03:55,934 Get sexy. Fight it out, sexy. 93 00:03:58,539 --> 00:04:02,608 Judges, mystery baskets with aphrodisiac ingredients in them. 94 00:04:02,610 --> 00:04:05,510 I mean, is Chopped and chill gonna be the next big things? 95 00:04:05,512 --> 00:04:07,946 -Yes. Bow chicka now now -[laughs] 96 00:04:07,948 --> 00:04:09,348 Wow wow. 97 00:04:09,449 --> 00:04:13,018 Amanda, Tiffani, you are joined by a very special guest judge 98 00:04:13,020 --> 00:04:15,254 chef and restaurateur, Eric Adjepong. 99 00:04:15,322 --> 00:04:17,189 -Welcome back, Eric. -Thank you so much guys. 100 00:04:17,191 --> 00:04:19,825 I think this is a really interesting first start to the, uh, 101 00:04:19,827 --> 00:04:21,393 This whole sexy vibe that we're giving 102 00:04:21,395 --> 00:04:23,328 I think about feeding someone, right, 103 00:04:23,330 --> 00:04:24,863 when I think about charcuterie board. 104 00:04:24,865 --> 00:04:27,099 Same thing with oysters. I've never eaten oysters by myself. 105 00:04:27,101 --> 00:04:29,268 First of all, we have to hope that every chef here knows 106 00:04:29,270 --> 00:04:30,736 how to shuck an oyster. 107 00:04:30,804 --> 00:04:32,504 Your goal is to avoid breaking shell. 108 00:04:33,540 --> 00:04:34,406 [Simona] How are ya? 109 00:04:34,942 --> 00:04:36,108 I'm amazing. 110 00:04:36,110 --> 00:04:38,143 [chuckles nervously] Trying to open this oyster. 111 00:04:38,245 --> 00:04:40,512 Growing up in Italy, my family had a fish market, 112 00:04:40,514 --> 00:04:42,948 so I'm very familiar with oyster. 113 00:04:42,950 --> 00:04:44,516 Italians are very passionate 114 00:04:44,518 --> 00:04:47,219 Everything we do, we make it with passion and love. 115 00:04:47,221 --> 00:04:50,489 So, I'm really ready to bring the sexiness to the kitchen. 116 00:04:50,491 --> 00:04:53,859 I'm making eggplant oyster parmigiana. 117 00:04:53,894 --> 00:04:55,961 I'm frying the eggplant because I wanna give 118 00:04:56,030 --> 00:04:57,829 the eggplant, like, crispy texture 119 00:04:57,831 --> 00:05:02,034 outside and silky and smooth, inside, very sexy. 120 00:05:03,437 --> 00:05:06,204 I mean, I think for an appetizer that's sexy. 121 00:05:06,206 --> 00:05:08,206 -It's something, maybe shareable-- -[Eric] Yeah. 122 00:05:08,208 --> 00:05:09,207 something little. 123 00:05:09,209 --> 00:05:11,209 No one eat a ton of food 124 00:05:11,211 --> 00:05:13,545 -when you're having a sexy date, right? -Yes 125 00:05:15,215 --> 00:05:17,049 [Kevin] The vibes at my restaurant, they're definitely 126 00:05:17,117 --> 00:05:19,518 a quaint, small, sexy, intimate. 127 00:05:19,520 --> 00:05:21,520 But my style in general is just 128 00:05:21,522 --> 00:05:24,156 dynamic, and just playful. 129 00:05:24,224 --> 00:05:25,824 My food is always sexy. 130 00:05:25,826 --> 00:05:28,226 I'm making a fried oyster eggplant crostini. 131 00:05:29,229 --> 00:05:30,629 I'm gonna slice up the eggplant 132 00:05:30,631 --> 00:05:31,963 and get a nice sear on it 133 00:05:31,965 --> 00:05:33,999 to use at as the base on my crostini 134 00:05:34,001 --> 00:05:35,533 I'm using garlic. 135 00:05:35,535 --> 00:05:38,403 I'll get a whole clove to just add another layer of flavor. 136 00:05:39,873 --> 00:05:41,239 All right. 137 00:05:41,308 --> 00:05:44,142 Whenever I see the person who can really cook good, 138 00:05:44,211 --> 00:05:45,844 I've found that sexy. 139 00:05:45,946 --> 00:05:48,347 And lovely, my husband is very good cook. 140 00:05:49,950 --> 00:05:52,017 [laughs] 141 00:05:52,019 --> 00:05:54,019 For this appetizer, I'm gonna make 142 00:05:54,021 --> 00:05:55,687 Frisee salad with oyster gnu 143 00:05:55,689 --> 00:05:57,556 with the charred eggplant. 144 00:05:57,657 --> 00:05:59,524 Whenever you have a baked oyster, 145 00:05:59,526 --> 00:06:02,828 you definitely want something nice and creamy and fresh. 146 00:06:02,830 --> 00:06:04,763 Lemongrass give the freshnes 147 00:06:04,865 --> 00:06:06,231 I'm grabbing some ginger, 148 00:06:06,233 --> 00:06:07,499 fish sauce, 149 00:06:07,501 --> 00:06:08,633 and a heavy cream. 150 00:06:10,504 --> 00:06:11,436 Ooh, phew. 151 00:06:11,505 --> 00:06:13,138 Starting to take mine out. 152 00:06:13,207 --> 00:06:16,308 Did you guys realize that Taylur is starting us off with pasta? 153 00:06:16,310 --> 00:06:18,543 I mean, a little linguini oyster 154 00:06:18,645 --> 00:06:20,946 like a linguini clam vibe, I'm into that. 155 00:06:21,047 --> 00:06:22,114 I'm going straight with pasta. 156 00:06:22,116 --> 00:06:24,116 It's something I know, it's my comfort. 157 00:06:24,118 --> 00:06:25,784 It can still be sexy. 158 00:06:25,786 --> 00:06:28,220 And I can incorporate all of these ingredients into one dish. 159 00:06:28,222 --> 00:06:31,156 I'm gonna make a creamed pasta with sauteed eggplant. 160 00:06:31,225 --> 00:06:33,091 I'm gonna dice the eggplant 161 00:06:33,093 --> 00:06:35,260 I'm gonna take the salami from my charcuterie board 162 00:06:35,329 --> 00:06:38,930 and I'm gonna get that on to a saute pan. 163 00:06:38,932 --> 00:06:42,033 The sexiest ingredient in the basket is gonna have to be the oysters. 164 00:06:42,135 --> 00:06:43,435 I eat them all the time. 165 00:06:44,104 --> 00:06:46,505 Never shucked an oyster. 166 00:06:47,141 --> 00:06:48,607 But, I realize 167 00:06:48,609 --> 00:06:50,809 I've never shucked an oyster before. 168 00:06:50,811 --> 00:06:53,011 I really don't know how to shuck an oyster. 169 00:06:53,013 --> 00:06:54,646 Yeah, I can't get in there at all. 170 00:06:54,715 --> 00:06:57,215 Taylur's frying the salami, which I think is super smart. 171 00:06:57,217 --> 00:07:00,218 I'm a little concerned that she is struggling with shucking her oysters. 172 00:07:00,220 --> 00:07:02,154 I don't know how much experience she has 173 00:07:02,255 --> 00:07:05,023 but she's not popping quickl 174 00:07:05,025 --> 00:07:07,225 [Taylur] I really hope this doesn't get me out or anything. 175 00:07:07,227 --> 00:07:09,494 It's like I can't get this oyster open. 176 00:07:09,496 --> 00:07:12,164 I'm steaming some water, I need to get them open. 177 00:07:12,265 --> 00:07:14,533 I'm thinking maybe if I put them in some boiling water 178 00:07:14,601 --> 00:07:16,601 it'll soften them up and be easier to open. 179 00:07:18,038 --> 00:07:20,338 Chefs you are already down to 12 minutes. 180 00:07:22,409 --> 00:07:27,145 [Arturo] Gnudi are differen from gnocchi because gnocch is a potato dumpling 181 00:07:27,247 --> 00:07:30,148 while those are made out of cheese only. 182 00:07:30,217 --> 00:07:32,350 Seeing the gnudi, I really felt like home. 183 00:07:32,452 --> 00:07:35,821 I'm making a cheese sauce to go with my eggplant. 184 00:07:35,823 --> 00:07:38,457 So, there is ricotta and parmesan already in gnud 185 00:07:38,525 --> 00:07:41,526 so, I'm going to use the blue cheese from the charcuterie board 186 00:07:41,528 --> 00:07:45,530 to add a little tanginess and a little, like, sweetness to the cream. 187 00:07:47,201 --> 00:07:48,333 I cut into the gnudi 188 00:07:48,435 --> 00:07:51,336 and taste it and realize that it's basically 189 00:07:51,405 --> 00:07:54,473 a ball of ricotta with spina inside of it. 190 00:07:54,475 --> 00:07:57,843 So instantly I start thinkin of a cheese spread. 191 00:07:57,944 --> 00:08:00,512 So, I take the gnudi and pair it with the mancheg and goat cheese 192 00:08:00,514 --> 00:08:02,146 from the charcuterie board. 193 00:08:02,148 --> 00:08:04,516 And I think that having the cheese with the eggplant crostini 194 00:08:04,518 --> 00:08:05,884 really works well. 195 00:08:07,321 --> 00:08:10,121 Never had this before. It's really good and tasty, in flavor. 196 00:08:10,123 --> 00:08:11,823 I've never worked with Gnudi before 197 00:08:11,825 --> 00:08:14,359 but when breaking it down, the components were pretty simple. 198 00:08:14,461 --> 00:08:17,429 I believe it's gonna break down into a nice, creamy profile 199 00:08:17,431 --> 00:08:19,698 to add into my pasta. 200 00:08:19,700 --> 00:08:23,702 I get the oysters outta the boiling water, I finally get a grip to shuck these. 201 00:08:23,704 --> 00:08:27,038 Boom! So all we needed was a little bit of heat. 202 00:08:29,109 --> 00:08:32,611 -Simona, feeling sexy? -Ohhh! 203 00:08:32,613 --> 00:08:35,413 -Feeling it! -What do you find most sexy, in the basket? 204 00:08:35,415 --> 00:08:36,648 I love the charcuterie, 205 00:08:36,650 --> 00:08:40,118 and I do love those little balls with the ricott 206 00:08:40,120 --> 00:08:42,254 I'm gonna stuff the oyster with the gnudi 207 00:08:42,355 --> 00:08:44,422 and cheddar cheese from the charcuterie board. 208 00:08:44,424 --> 00:08:47,859 They gotta be in the oven for three minutes so the cheese can get melted 209 00:08:47,928 --> 00:08:50,562 Chefs, less than five minutes on that clock. 210 00:08:50,630 --> 00:08:51,663 [Simona] Come on baby. 211 00:08:51,665 --> 00:08:54,533 And then I'm gonna saute the eggplant. 212 00:08:54,634 --> 00:08:56,134 They coming really, really hot, man. 213 00:08:56,436 --> 00:08:57,435 Ooh! 214 00:08:59,773 --> 00:09:01,406 Simona has eggplant in her pan 215 00:09:01,408 --> 00:09:04,276 -and the bottom of the pan is burning. -Ouch. 216 00:09:04,278 --> 00:09:06,611 [Simona] My eggplants are getting a good char. 217 00:09:06,613 --> 00:09:09,548 A char on eggplant is great, burnt eggplant is not. 218 00:09:18,125 --> 00:09:20,725 [Simona] My eggplants are getting a good char. 219 00:09:20,727 --> 00:09:23,828 Simona has eggplant in her pan and the bottom of the pan is burning. 220 00:09:24,865 --> 00:09:26,765 The judges think I'm burning my eggplant 221 00:09:26,833 --> 00:09:28,033 but I know what I am doing. 222 00:09:28,035 --> 00:09:28,934 It's gonna be great. 223 00:09:29,503 --> 00:09:31,202 Hello babies. 224 00:09:31,204 --> 00:09:32,503 [Kevin] I don't have a lott time left 225 00:09:32,506 --> 00:09:35,307 and I really just need to get these oysters in the fryer. 226 00:09:35,309 --> 00:09:36,708 So, I grab some flour, 227 00:09:36,710 --> 00:09:38,510 hot paprika and smoked paprika. 228 00:09:38,512 --> 00:09:40,211 I think spice is an aphrodisiac. 229 00:09:40,213 --> 00:09:42,113 With the oysters, I think it goes hand in hand. 230 00:09:43,350 --> 00:09:45,350 Chefs, this is your two-minute warning. 231 00:09:45,452 --> 00:09:46,418 You gotta have it plated. 232 00:09:48,522 --> 00:09:49,454 [Taylur] Time's almost up. 233 00:09:49,556 --> 00:09:51,523 I'm making sure my oysters are in my pasta 234 00:09:51,525 --> 00:09:53,124 and I'm confident in this plate. 235 00:09:55,262 --> 00:09:58,396 Guess Arturo is giving us a blue cheese eggplant sandwich 236 00:09:58,398 --> 00:09:59,631 and there will be oysters involved. 237 00:10:00,801 --> 00:10:02,267 Under a minute. 238 00:10:02,269 --> 00:10:04,402 Arturo you've gotta figure out what you are doing with those oysters. 239 00:10:04,404 --> 00:10:05,637 Under a minute. 240 00:10:05,739 --> 00:10:07,005 I look at the clock and I realize 241 00:10:07,007 --> 00:10:08,707 that I have less than a minute 242 00:10:08,709 --> 00:10:11,209 so I have to put the oyster, don't forget any ingredient. 243 00:10:11,211 --> 00:10:13,411 I am gonna use the oyster as fresh as they are 244 00:10:13,413 --> 00:10:14,412 maybe just like that. 245 00:10:14,414 --> 00:10:16,414 so I am just, let that shine a little bit. 246 00:10:17,084 --> 00:10:18,616 Oh wow. 247 00:10:18,618 --> 00:10:21,119 [Ted] All right chefs the appetizer round is almost gone 248 00:10:21,722 --> 00:10:24,022 Ten, nine, 249 00:10:24,024 --> 00:10:27,058 eight, seven, six, 250 00:10:27,127 --> 00:10:30,528 five, four, three, 251 00:10:30,530 --> 00:10:32,330 two, one... 252 00:10:33,066 --> 00:10:33,898 Times up. 253 00:10:33,900 --> 00:10:36,334 -Whoo! -[all cheering] 254 00:10:36,436 --> 00:10:38,403 Whoo! 255 00:10:38,405 --> 00:10:41,740 [Taylur] Working with the oysters, I eat them, however I don't shuck them 256 00:10:41,808 --> 00:10:44,242 so I think that was the hardest challenge for me, with this 257 00:10:44,311 --> 00:10:46,044 but with the pasta, can't get wrong. 258 00:10:46,146 --> 00:10:48,213 If you don't eat too much it will still make you feel sexy, so, 259 00:10:52,452 --> 00:10:54,853 [Arturo] Looking down on my plate I feel good, you know, 260 00:10:54,921 --> 00:10:57,956 but I wish I had put more oyster. That's for sure. 261 00:11:05,432 --> 00:11:07,732 Chefs you have arrived at the chopping block. 262 00:11:07,801 --> 00:11:10,502 In that first seductive basket you got oysters, 263 00:11:11,138 --> 00:11:13,538 eggplant, gnudi 264 00:11:13,640 --> 00:11:15,640 and a charcuterie board. 265 00:11:15,709 --> 00:11:18,109 Chef Arturo, what have you made for us? 266 00:11:18,111 --> 00:11:22,447 Judge, for you today I made a sexy eggplant oyster parmigiana. 267 00:11:22,516 --> 00:11:24,082 [Ted] What inspired this direction, for you? 268 00:11:24,084 --> 00:11:25,316 [Arturo] Big Italian family 269 00:11:25,852 --> 00:11:27,585 grew up in Napoli, so, 270 00:11:27,587 --> 00:11:29,621 you know, had to make a parmigiana with the egg plant 271 00:11:29,623 --> 00:11:31,823 because I grew up eating almost every Sunday 272 00:11:31,825 --> 00:11:33,425 and honoring my mom 273 00:11:33,427 --> 00:11:35,527 so here it is. 274 00:11:35,529 --> 00:11:38,329 I love that you came in here with a bit of yourself 275 00:11:38,331 --> 00:11:39,631 a bit of Napoli 276 00:11:39,633 --> 00:11:41,132 -Okay -And you wanted to represent 277 00:11:41,201 --> 00:11:44,636 And you know the eggplant it is cooked well. 278 00:11:44,738 --> 00:11:48,006 Chef what cheese did you use in your parmigiana? 279 00:11:48,008 --> 00:11:49,173 Um I used blue cheese 280 00:11:49,175 --> 00:11:51,710 [Amanda] For me, that flavor combination 281 00:11:51,712 --> 00:11:53,111 is just, 282 00:11:53,113 --> 00:11:55,513 the blue cheese is so powerful. 283 00:11:55,515 --> 00:11:59,117 That oyster is so swang and lovely and light 284 00:11:59,119 --> 00:12:03,221 and it didn't stand a chance against that sauce. 285 00:12:03,223 --> 00:12:06,324 Chef Arturo, the plate when it hits the table 286 00:12:06,326 --> 00:12:08,660 um, the colors really popped. So, I definitely appreciate 287 00:12:08,762 --> 00:12:10,195 -the thought-- -Thank you. 288 00:12:10,197 --> 00:12:12,864 behind the plating. But I'm really upset about this oyster use. 289 00:12:12,932 --> 00:12:14,632 I wish there was a little bit more creativity 290 00:12:17,204 --> 00:12:19,838 Um, I couldn't agree with Eric, more. 291 00:12:19,906 --> 00:12:21,506 That dish is good 292 00:12:22,209 --> 00:12:23,341 and then there is an oyster. 293 00:12:24,311 --> 00:12:25,343 Chef Arturo, thank you. 294 00:12:26,413 --> 00:12:28,012 Next, we go to Chef Taylur. 295 00:12:28,014 --> 00:12:31,049 Today I've made for you a creamed pasta 296 00:12:31,051 --> 00:12:33,418 with eggplant, gnudi 297 00:12:33,820 --> 00:12:35,053 and oyster. 298 00:12:39,960 --> 00:12:42,727 First of all the pasta is cooked perfectly. 299 00:12:42,729 --> 00:12:46,364 The flavor is good. It's great. I love the heat on it. 300 00:12:46,433 --> 00:12:49,701 However I don't have, I can't find an oyster. 301 00:12:49,703 --> 00:12:51,503 And it's kind of the primo basket ingredient. 302 00:12:53,306 --> 00:12:56,407 [Taylur] I had a piece of oyster, on lime. 303 00:12:56,409 --> 00:13:00,111 I love the idea. I think we've just needed more oyster in each. 304 00:13:00,113 --> 00:13:01,513 I just want more of the basket. 305 00:13:02,382 --> 00:13:03,981 I definitely agree. 306 00:13:03,983 --> 00:13:06,584 I wish I got a little bit more out of the basket, to Chef Amanda's point. 307 00:13:06,586 --> 00:13:09,821 But there was strength that you have to use in editing yourself 308 00:13:09,823 --> 00:13:11,523 and not wanting to put so much pasta on the plate 309 00:13:11,525 --> 00:13:13,825 is actually like a sign of a really great chef. 310 00:13:14,594 --> 00:13:16,961 Chef are you playing for anyone? 311 00:13:17,030 --> 00:13:19,264 My son inspired my cooking. His name is Makai. 312 00:13:19,365 --> 00:13:22,033 He is 11 years old. I had my son when I was about 18 years old. 313 00:13:22,035 --> 00:13:25,503 so it forced me to get to a point where I had to prepare meals 314 00:13:25,505 --> 00:13:27,806 and that was where the love of culinary started, 315 00:13:27,808 --> 00:13:29,607 because there were different things he would ask 316 00:13:29,609 --> 00:13:31,008 whether it had been the chicken nuggets 317 00:13:31,010 --> 00:13:33,812 or whether, you know, sometimes he asks for a Surf and turf. 318 00:13:33,814 --> 00:13:35,713 So, he challenged me to do that, 319 00:13:35,715 --> 00:13:37,048 brought me to where I am today. 320 00:13:37,150 --> 00:13:39,717 -Yes Makai, asking for surf and turf. -[all laughing] 321 00:13:39,719 --> 00:13:41,619 -I love your kid. -[Taylur] Oh yeah. 322 00:13:41,621 --> 00:13:42,453 [all laughing] 323 00:13:43,089 --> 00:13:44,322 Next up, Chef Kevin. 324 00:13:44,324 --> 00:13:47,358 I've made a fried oyster over an eggplant crostini 325 00:13:47,427 --> 00:13:49,961 with a charcuterie cheese spread on the base. 326 00:13:53,066 --> 00:13:55,233 How do you feel about our sexy theme? 327 00:13:55,302 --> 00:13:57,101 I feel like it's right up my alley. 328 00:13:57,103 --> 00:14:01,606 My restaurant in Raleigh is a small, intimate, sexy bistro speakeasy. 329 00:14:01,608 --> 00:14:05,009 So really small plates, shareables are kinda my thing. 330 00:14:05,011 --> 00:14:11,015 Chef, you're bringing the spice into this sexy feast here. 331 00:14:11,017 --> 00:14:11,949 Yeah. 332 00:14:11,951 --> 00:14:14,319 Um, you have a lot of spice going on. 333 00:14:14,321 --> 00:14:16,955 [Kevin] The oyster I just seasoned it with a little bi of smoked paprika, 334 00:14:16,957 --> 00:14:18,957 at the end. I didn't put anything spicy in there. 335 00:14:19,058 --> 00:14:21,326 I did some garlic that I had cooked off but-- 336 00:14:21,328 --> 00:14:23,528 I think sometimes when you add a lot of garlic 337 00:14:23,530 --> 00:14:25,129 -that allium flavor-- -[Kevin] Yeah 338 00:14:25,131 --> 00:14:27,298 -could almost come off spicy, right? -Right. 339 00:14:27,300 --> 00:14:30,134 [Eric] Um, and, I think that what we are getting right no on our palates. 340 00:14:30,236 --> 00:14:32,203 -Okay. -[Eric] I wish there was almost like a sauce element 341 00:14:32,205 --> 00:14:36,040 to kinda help because the eggplant itself is very dry. 342 00:14:36,042 --> 00:14:38,443 But I think that frying the oyster makes a lot of sense, right? 343 00:14:38,544 --> 00:14:40,712 This is the one, very textural element, on your dish 344 00:14:40,714 --> 00:14:42,714 and I think that really comes through strongly. 345 00:14:42,716 --> 00:14:43,748 Thank you Chefs. 346 00:14:43,850 --> 00:14:46,117 Next we go to Chef Simona. 347 00:14:46,119 --> 00:14:48,853 Well, my plate is land meets the sea. 348 00:14:48,922 --> 00:14:51,522 We have oyster baked with gnudi. 349 00:14:51,524 --> 00:14:53,758 I've charred the eggplant 350 00:14:53,860 --> 00:14:56,861 and I finished it with a little bit of the seafood sauce. 351 00:14:59,065 --> 00:15:02,734 Chef I have to commend you on your flavor profile here. 352 00:15:02,835 --> 00:15:04,335 I love this lemon grass. 353 00:15:04,838 --> 00:15:05,837 I love the frisee. 354 00:15:06,406 --> 00:15:08,506 It's bright. It's clean. 355 00:15:08,508 --> 00:15:11,542 Um, it's just the right accompaniment for the oyster. 356 00:15:13,113 --> 00:15:16,848 The only thing that I think you had maybe just a little messed up on 357 00:15:16,950 --> 00:15:18,416 is the eggplant. 358 00:15:18,418 --> 00:15:19,951 They got a little over-charr 359 00:15:19,953 --> 00:15:21,519 and they have a little bit of bitterness. 360 00:15:23,356 --> 00:15:25,657 This is probably the most romantic plate 361 00:15:25,725 --> 00:15:27,225 that we have gotten for our appetizer. 362 00:15:27,227 --> 00:15:29,761 And it screams like you've actually put some thought 363 00:15:29,796 --> 00:15:33,031 and energy behind um, how well you wanted this dish 364 00:15:33,033 --> 00:15:36,200 to not only look but then eat, right, constructively. 365 00:15:36,202 --> 00:15:38,403 I agree with Eric. It looks very sophisticated, 366 00:15:38,405 --> 00:15:41,306 it looks like I am on a date that I wanna be on 367 00:15:41,308 --> 00:15:44,042 but I think the super-sauteed eggplant live here 368 00:15:44,044 --> 00:15:45,410 and then you have this sort of 369 00:15:45,412 --> 00:15:47,812 fish sauce, lemongrass, ginger situation 370 00:15:47,814 --> 00:15:48,713 that lives here. 371 00:15:50,417 --> 00:15:52,016 Thank you Chefs. 372 00:15:52,018 --> 00:15:55,820 Judges say maybe that the oyster on my plate wasn't like shining enough 373 00:15:55,822 --> 00:16:00,058 but Taylur, she didn't use the oyster in the pasta. 374 00:16:00,093 --> 00:16:01,759 [Taylur] The chefs loved my pasta 375 00:16:01,761 --> 00:16:05,129 but Tiffani did mention tha the oysters were missing on her plate 376 00:16:05,131 --> 00:16:08,199 and I believe that she kind of put me at a point to be chopped. 377 00:16:17,911 --> 00:16:21,112 So whose dish is on the chopping block? 378 00:16:31,958 --> 00:16:34,025 Chef Arturo, you've been chopped. 379 00:16:34,027 --> 00:16:35,592 Judges... 380 00:16:35,594 --> 00:16:39,097 Chef Arturo, you brought some of Napoli with the eggplant parmigiana 381 00:16:39,099 --> 00:16:43,001 but we all thought that blue cheese was the wrong choice. 382 00:16:43,003 --> 00:16:45,336 And with the oyster, it was just an afterthought on your plate 383 00:16:46,506 --> 00:16:48,940 -and so, we had to chop you. -Okay. 384 00:16:48,942 --> 00:16:50,341 -Thank you so much. -Thank you for being here. 385 00:16:53,313 --> 00:16:55,646 [Arturo] Feeling a little bit disappointed. 386 00:16:55,715 --> 00:16:57,949 Uh, this experience just gave me 387 00:16:57,951 --> 00:17:01,119 an idea like, what I can do under pressure. 388 00:17:01,121 --> 00:17:04,155 And definitely, I am going to cook better than ever 389 00:17:04,257 --> 00:17:06,824 now that I know that blue cheese doesn't go with oyster. 390 00:17:06,826 --> 00:17:07,958 [chuckles] 391 00:17:11,031 --> 00:17:13,765 [Ted] Chef Taylur, Chef Kevi Chef Simona. 392 00:17:13,833 --> 00:17:16,634 Try to keep your hearts and minds focused on the task, at hand 393 00:17:16,703 --> 00:17:19,003 as you take on the Entree basket. 394 00:17:22,742 --> 00:17:23,641 Please open them up. 395 00:17:25,345 --> 00:17:26,210 [groans] 396 00:17:26,813 --> 00:17:27,812 Hello baby. 397 00:17:27,814 --> 00:17:29,947 [Ted] A heart shaped pizza.. 398 00:17:29,949 --> 00:17:31,449 Pizza, my favorite. 399 00:17:32,952 --> 00:17:34,819 -[Ted] ...figs... -It reminds me of Cyprus. 400 00:17:35,422 --> 00:17:37,422 Oh my gosh! 401 00:17:37,424 --> 00:17:38,956 [Ted] ...wild boar tenderloin... 402 00:17:39,626 --> 00:17:40,525 Bring it on, baby! 403 00:17:41,261 --> 00:17:42,260 [Ted] ...and conch. 404 00:17:42,328 --> 00:17:44,862 We've got some conch, island style. 405 00:17:45,965 --> 00:17:47,298 [Kevin] Conch is salty. 406 00:17:47,300 --> 00:17:49,133 It's got its own unique taste. 407 00:17:49,235 --> 00:17:51,502 It's not like an oyster and it's not like a snail. 408 00:17:51,504 --> 00:17:54,038 It's a similar in texture to like mud calamari. 409 00:17:54,607 --> 00:17:55,506 [Ted] Thirty minutes. 410 00:17:55,508 --> 00:17:56,941 Boom boom boom. 411 00:17:58,211 --> 00:17:59,310 Clock starts now. 412 00:17:59,312 --> 00:18:00,645 -Run. -Alright run, Simona. 413 00:18:00,746 --> 00:18:02,046 -Come on. -[Amanda] You can do this. 414 00:18:02,048 --> 00:18:04,015 Sexy entree. Sexy entree. 415 00:18:07,720 --> 00:18:11,322 Judges, what do you think is the sexiest ingredient in this basket? 416 00:18:11,324 --> 00:18:13,324 -[Tiffani] The figs. -[Eric] Figs. 100 percent. Yeah. For sure. 417 00:18:13,326 --> 00:18:15,726 No question. They are sensual, they are sweet, 418 00:18:15,728 --> 00:18:17,361 they're soft in your mouth- 419 00:18:17,430 --> 00:18:19,464 There are so many things you can do. 420 00:18:19,565 --> 00:18:21,432 You can have it raw, you can cut it open, 421 00:18:21,534 --> 00:18:22,500 you can grill it, 422 00:18:22,502 --> 00:18:25,203 sear it, make a jam. Like, it's so versatile. 423 00:18:27,607 --> 00:18:29,207 [Simona] The Sexiest ingredient in the basket I believe 424 00:18:29,209 --> 00:18:30,108 is figs. 425 00:18:30,110 --> 00:18:33,010 They are nice and sweet and sugary. 426 00:18:33,880 --> 00:18:35,513 For the Entree round, 427 00:18:35,515 --> 00:18:38,015 I'm going with the seared wild boar with mashed potatoes. 428 00:18:39,219 --> 00:18:41,352 For the sauce, I am gonna go with the caramelized 429 00:18:41,420 --> 00:18:43,721 fig red wine sauce and pepperoni. 430 00:18:48,862 --> 00:18:51,462 So I used to cook in the Florida Keys 431 00:18:51,564 --> 00:18:53,231 -and of course we had a lot of Conch. -Yes. 432 00:18:53,233 --> 00:18:54,398 -Fresh conch. -[Eric] Great. 433 00:18:54,400 --> 00:18:56,300 -But canned conch is challenging. -[Eric] Yeah. 434 00:18:56,302 --> 00:19:00,605 It's got some tinny flavor to it. It's got some fishy quality to it. 435 00:19:00,607 --> 00:19:03,241 [Amanda] If you can think of conched chowder, conched fritters. 436 00:19:03,342 --> 00:19:05,042 Yeah when you add the citrus 437 00:19:05,111 --> 00:19:07,111 maybe some like onions and peppers to it. 438 00:19:07,113 --> 00:19:08,613 It's actually like a beautiful thing. 439 00:19:10,617 --> 00:19:12,817 [Kevin] I see the boar. I see the figs 440 00:19:12,819 --> 00:19:15,553 and immediately I'm thinking, wilderness. 441 00:19:15,622 --> 00:19:18,656 Just being out in the wild adds that exotic factor. 442 00:19:19,526 --> 00:19:21,526 I am making seared boar tenderloin 443 00:19:21,528 --> 00:19:22,827 with fried conch 444 00:19:22,829 --> 00:19:24,629 and purple mashed potatoes. 445 00:19:25,532 --> 00:19:27,064 My fig jam is looking good. 446 00:19:27,100 --> 00:19:30,601 I add a little bit of cogna and flambe it. 447 00:19:30,603 --> 00:19:34,605 My plates always look beautiful and they always taste just as good 448 00:19:34,607 --> 00:19:37,241 Sexy, dynamic and just playful. 449 00:19:38,411 --> 00:19:41,812 So what are the challenges with wild boar tenderloin? 450 00:19:41,814 --> 00:19:44,248 No fat elements in there or very little 451 00:19:44,317 --> 00:19:47,852 and the fact that you have to really impart a lot of flavor 452 00:19:47,921 --> 00:19:49,220 because it's very neutral. 453 00:19:49,222 --> 00:19:50,488 I would wrap it in bacon 454 00:19:50,490 --> 00:19:51,922 or wrap it in prosciutto. 455 00:19:51,924 --> 00:19:53,190 -[Eric] Yes. -[Amanda] Wrap it in some kind of fat 456 00:19:53,192 --> 00:19:54,559 -that is in the pantry. -[Eric and Tiffani] Mmm-hmm 457 00:19:54,627 --> 00:19:55,760 and then you protect it. 458 00:19:56,462 --> 00:19:58,863 Um, I don't... [mumbles] 459 00:19:58,965 --> 00:20:00,898 The first thing I do is want a jump on this boar. 460 00:20:00,900 --> 00:20:02,300 I've never worked with it before. 461 00:20:02,302 --> 00:20:05,203 It's lean so, I am gonna add the fat, 462 00:20:05,205 --> 00:20:07,305 olive oil, butter, thyme. 463 00:20:07,307 --> 00:20:09,407 For my sexy feast dish, I'm going with 464 00:20:09,409 --> 00:20:11,242 the thinly sliced boar's tenderloin 465 00:20:11,311 --> 00:20:14,111 over arugula and fig salad with fried conch on top. 466 00:20:16,549 --> 00:20:19,217 Taylur has taken the boar 467 00:20:19,219 --> 00:20:21,852 and cut it into paper thin slices 468 00:20:21,954 --> 00:20:24,088 -No. -[Ted] and is cooking that in a saute pan. 469 00:20:24,090 --> 00:20:26,457 [Amanda] Any tenderloin from any animal 470 00:20:26,526 --> 00:20:28,226 should be cooked rare to medium rare. 471 00:20:28,228 --> 00:20:30,061 I mean if you do cut it into medallions, 472 00:20:30,063 --> 00:20:32,730 the chances of you overcooking are way higher. 473 00:20:33,800 --> 00:20:36,500 Chefs, there are 19 minutes left in this round. 474 00:20:41,541 --> 00:20:43,241 [Simona] For the pan seared wild boar 475 00:20:43,309 --> 00:20:45,509 I'm gonna get the salt, pepper, dijon mustard. 476 00:20:47,213 --> 00:20:49,413 I am just gonna sear it, from both sides. 477 00:20:49,415 --> 00:20:51,349 In Lithuania, I spent a lot of time 478 00:20:51,450 --> 00:20:53,718 at my grandparents' farm when I was a kid. 479 00:20:53,720 --> 00:20:55,519 We never bought anything from the store. 480 00:20:55,521 --> 00:20:58,122 Everything was like they'd grown themselves. 481 00:20:58,124 --> 00:21:00,524 We were eating and enjoying the meals together 482 00:21:00,526 --> 00:21:02,360 and we knew where it came from. 483 00:21:03,463 --> 00:21:04,795 I'm competing for myself 484 00:21:04,797 --> 00:21:06,864 and also for my grandparents 485 00:21:06,932 --> 00:21:08,599 'cause they recently passed away 486 00:21:08,601 --> 00:21:11,302 and they would be very proud to see me here in Chopped. 487 00:21:11,304 --> 00:21:12,203 Mmm. 488 00:21:13,606 --> 00:21:15,539 Salt baby. 489 00:21:17,043 --> 00:21:20,611 [Kevin] This year I was name in the top 20 most influenti people in their 20s 490 00:21:20,613 --> 00:21:21,745 by Raleigh Magazine. 491 00:21:21,747 --> 00:21:23,314 I wanna represent for young Hispanic chefs 492 00:21:23,316 --> 00:21:24,815 and winning this competitio 493 00:21:24,817 --> 00:21:26,751 would prove to myself that I have what it takes 494 00:21:26,819 --> 00:21:29,086 to cook with some of the baddest chefs 495 00:21:29,088 --> 00:21:31,622 in the country and I wanna put myself on the map. 496 00:21:31,624 --> 00:21:34,358 I wanna take over some of those areas in the map. 497 00:21:34,427 --> 00:21:36,026 I got really big ambitions. 498 00:21:36,028 --> 00:21:39,163 I just wanna report that I saw Kevin's really gorgeously caramelized boar. 499 00:21:39,232 --> 00:21:40,964 -Ooh! -Wow. Okay. 500 00:21:40,966 --> 00:21:43,801 [Kevin] I am trying to creat a textural difference between the boar 501 00:21:43,803 --> 00:21:45,002 that's so tender 502 00:21:45,004 --> 00:21:46,304 and the sauce that I have. 503 00:21:46,306 --> 00:21:49,106 So, I wanna just go ahead and just fry the conch 504 00:21:49,108 --> 00:21:50,441 in the ground up pizza crust. 505 00:21:53,746 --> 00:21:55,813 [Taylur] Winning would mean everything to me. 506 00:21:55,815 --> 00:21:57,014 Doing this for my son. 507 00:21:57,016 --> 00:21:59,216 Having a child at such a young age 508 00:21:59,218 --> 00:22:03,220 you know, I wasn't able to r to the fast food restaurants all the time. 509 00:22:03,222 --> 00:22:04,855 I don't have fancy sit down dinners. 510 00:22:04,957 --> 00:22:06,557 Making dishes with him at ho 511 00:22:06,592 --> 00:22:10,027 really brought me to my path of being a culinary chef today. 512 00:22:10,029 --> 00:22:11,395 To accompany the boar, 513 00:22:11,397 --> 00:22:13,764 I am thinking let's add some sauteed asparagus to it 514 00:22:13,800 --> 00:22:16,000 I then take the pepperonis from the pizza, 515 00:22:16,002 --> 00:22:17,535 I take a little bit of the cheese. 516 00:22:17,636 --> 00:22:20,338 More components, more components, more components. 517 00:22:20,439 --> 00:22:22,239 And I am thinking that I can take some of the conc 518 00:22:22,341 --> 00:22:23,507 season it up really well, 519 00:22:23,509 --> 00:22:24,542 fry it in the deep fryer, 520 00:22:24,610 --> 00:22:26,544 be able to toss that within my salad. 521 00:22:27,413 --> 00:22:29,079 Five minutes on the clock, Chefs. 522 00:22:32,218 --> 00:22:35,286 [Simona] Whenever I see the figs, I think about caramelizing them. 523 00:22:35,288 --> 00:22:38,255 For the sauce, a bit of the brown sugar going on, 524 00:22:38,324 --> 00:22:40,825 the Red Wine gives the acidity, 525 00:22:40,827 --> 00:22:44,428 and then I am adding the pepperoni that gives extra spice. 526 00:22:44,430 --> 00:22:46,731 Chefs, here's your two-minute warning. 527 00:22:49,402 --> 00:22:50,734 [Kevin] I check on my potatoes 528 00:22:50,736 --> 00:22:52,937 and there's still some that need a little bit more time. 529 00:22:53,038 --> 00:22:54,939 [Amanda] Kevin, you should be plating everything right now, 530 00:22:54,941 --> 00:22:56,907 not cooking anymore. That's it. 531 00:22:56,909 --> 00:22:58,042 [Kevin] But I look at the clock 532 00:22:58,044 --> 00:22:59,643 and I have no more time to keep cooking them. 533 00:22:59,645 --> 00:23:03,047 I have to get them mashed and hope I can get them smooth enough for the judges. 534 00:23:04,083 --> 00:23:06,217 [Ted] One minute 15 seconds, Chefs. 535 00:23:06,219 --> 00:23:07,752 Got to plate. 536 00:23:07,820 --> 00:23:10,821 -Everybody is getting plates, everybody gets plates. -Oh my gosh! 537 00:23:10,823 --> 00:23:12,390 -[Ted] Come on chefs. -Come on guys. Really. 538 00:23:12,392 --> 00:23:14,558 -Let's go guys. -You've got 45... 45. 539 00:23:14,627 --> 00:23:16,260 [Tiffani] Seduce us with your hustle. Let's go. 540 00:23:16,262 --> 00:23:19,630 [Taylur] I wanna get a nice crisp texture to these conch chips. 541 00:23:19,632 --> 00:23:20,931 I take them out and I toss them 542 00:23:20,933 --> 00:23:23,200 in some really spicy paprik and cayenne 543 00:23:23,202 --> 00:23:26,404 just to really elevate those flavor profiles. 544 00:23:26,406 --> 00:23:28,539 -[Ted] All right Chefs, let's get it on. -[screams] 545 00:23:28,641 --> 00:23:30,241 On the plates, of course. 546 00:23:31,411 --> 00:23:34,311 Ten, nine, eight, 547 00:23:34,313 --> 00:23:38,416 seven, six, five, four, 548 00:23:38,418 --> 00:23:41,619 -three, two, one. -There we go. 549 00:23:42,321 --> 00:23:43,421 [Ted] Times up. 550 00:23:43,423 --> 00:23:47,158 [all clapping] 551 00:23:47,226 --> 00:23:48,558 Wow! 552 00:23:48,560 --> 00:23:51,429 [Kevin] I think my entree, represents my style of cooki 553 00:23:51,431 --> 00:23:54,298 and in its wildness, in its eclectic-ness. 554 00:23:54,300 --> 00:23:56,200 My biggest concern is that I didn't use enough 555 00:23:56,202 --> 00:23:58,903 of the bread crumbs from the pizza, in the conch 556 00:23:58,905 --> 00:24:00,704 that I fried for the breadin 557 00:24:00,706 --> 00:24:03,808 [Taylur] I believe that this dish does represent me 558 00:24:03,810 --> 00:24:05,910 My biggest competition is gonna be Simona 559 00:24:05,912 --> 00:24:07,344 but I did the best that I could. 560 00:24:16,389 --> 00:24:19,723 Chefs for the entree round, of this sexy feast 561 00:24:19,725 --> 00:24:22,126 you got a heart shaped pizza, 562 00:24:22,128 --> 00:24:24,795 figs, wild boar tenderloin 563 00:24:24,797 --> 00:24:26,931 and conch. 564 00:24:26,933 --> 00:24:29,700 All right. Chef Taylur, please tell us about your entree. 565 00:24:29,702 --> 00:24:33,938 Judges, today I have prepared for you a thinly sliced boar tenderloin, 566 00:24:34,006 --> 00:24:35,639 over sauteed asparagus 567 00:24:35,741 --> 00:24:37,708 with a arugula fig salad. 568 00:24:37,710 --> 00:24:39,443 Also with some fried conch, on top. 569 00:24:42,014 --> 00:24:43,547 [Amanda] I like that you crisped up the conch. 570 00:24:43,616 --> 00:24:45,649 Those are just like little conch potato chips, 571 00:24:45,751 --> 00:24:47,518 you know, it gave us, some texture there. 572 00:24:47,520 --> 00:24:50,054 The wild boar, you have som good seasoning on it 573 00:24:50,056 --> 00:24:51,655 but it's just extremely dry. 574 00:24:52,558 --> 00:24:54,158 And I think it just, 575 00:24:54,260 --> 00:24:56,760 you know, with it being overcooked, it's hard to continue to eat it. 576 00:24:59,065 --> 00:25:01,298 The wild boar is a little dry for me, as well, 577 00:25:01,300 --> 00:25:04,001 but other than that I love the play of the asparagus, 578 00:25:04,003 --> 00:25:05,402 the use of that pantry ingredient 579 00:25:05,404 --> 00:25:08,038 um, I think, really plays we with the fig 580 00:25:08,140 --> 00:25:09,439 that you have here. 581 00:25:09,441 --> 00:25:11,642 Can you talk to me about what you did with the fig though? 582 00:25:11,744 --> 00:25:14,011 I did not do anything with the fig. 583 00:25:14,113 --> 00:25:16,313 I did cut it up and kinda plate it within my salad 584 00:25:16,315 --> 00:25:17,781 and tossed it within. 585 00:25:17,783 --> 00:25:21,452 I think you could have made the fig shine a little bit more. 586 00:25:21,520 --> 00:25:24,655 Given it a sear, glazed it a little bit. 587 00:25:24,724 --> 00:25:27,224 I get why you are like hands off, like, leave it alone. 588 00:25:27,226 --> 00:25:30,027 There is not a lot sexier or more delicious than a perfect fig. 589 00:25:30,029 --> 00:25:31,529 What did you do with the pepperoni? 590 00:25:31,531 --> 00:25:33,330 -I sauteed that with the asparagus. -[Tiffani] Okay. 591 00:25:33,332 --> 00:25:35,699 So, I think that adds like a little bit of fattiness 592 00:25:35,701 --> 00:25:37,201 to the asparagus and I get that. 593 00:25:37,203 --> 00:25:38,102 It's so delicious! 594 00:25:39,005 --> 00:25:40,204 Next up, Chef Kevin. 595 00:25:40,206 --> 00:25:41,839 Chefs, what I made you guys today 596 00:25:41,941 --> 00:25:44,041 is a seared boar tenderloin, 597 00:25:44,110 --> 00:25:47,211 a fig jam with some purple mashed potatoes 598 00:25:47,213 --> 00:25:48,646 and the fried conch. 599 00:25:51,150 --> 00:25:52,782 Where is the heart-shaped pizza? 600 00:25:52,784 --> 00:25:56,220 I took the crust out, glitzed it and I added some of it to the conch. 601 00:25:56,222 --> 00:26:00,024 I just don't think a lot of it just stuck to it as much as I would have wanted it to. 602 00:26:01,427 --> 00:26:02,860 Don't ever feed us the negative. 603 00:26:02,929 --> 00:26:05,629 Like, what I am not gonna do on a date is... 604 00:26:05,631 --> 00:26:07,565 tell you all the things that are wrong with me first. 605 00:26:07,633 --> 00:26:10,434 -[all laughing] -You'll figure that out, in time. I promise you. 606 00:26:11,704 --> 00:26:13,437 I think conch is actually really great. 607 00:26:13,539 --> 00:26:14,838 It's fried really nicely 608 00:26:14,840 --> 00:26:17,508 I think using the pizza crust for the batter of the conch 609 00:26:17,510 --> 00:26:18,542 is really smart. 610 00:26:18,644 --> 00:26:20,945 The boar is like rare. 611 00:26:20,947 --> 00:26:23,814 It's a little under but I don't mind that. 612 00:26:23,816 --> 00:26:26,417 There is something really wild and appealing about this 613 00:26:26,419 --> 00:26:30,054 like, it is singing to my wild side. 614 00:26:30,122 --> 00:26:31,254 I am gonna have to agree. 615 00:26:31,256 --> 00:26:33,223 I think really beautiful execution on the boar. 616 00:26:33,225 --> 00:26:35,459 I think this fig jam is so smart. 617 00:26:35,561 --> 00:26:37,061 It's a little too sweet for me 618 00:26:37,162 --> 00:26:40,230 maybe adding a little bit of lemon would have helped brighten it up. 619 00:26:40,232 --> 00:26:44,335 I love meat and potatoes but some of my potatoes were undercooked. 620 00:26:44,403 --> 00:26:49,440 In the sexy theme of things, I want smooth, I want silky. 621 00:26:49,508 --> 00:26:51,642 So, I think that was just a little bit of a misstep. 622 00:26:53,446 --> 00:26:55,145 -Chef Kevin, thank you. -Thank you. 623 00:26:55,214 --> 00:26:56,947 Finally, Chef Simona. 624 00:26:56,949 --> 00:26:59,149 Well I made a mashed potatoes 625 00:26:59,218 --> 00:27:00,451 with the conch inside 626 00:27:00,519 --> 00:27:02,019 then I got the seared wild boar 627 00:27:02,021 --> 00:27:03,587 with the dijon mustard. 628 00:27:03,589 --> 00:27:05,723 Uh, red wine sauce with the figs. 629 00:27:07,126 --> 00:27:09,827 It's heart eye emojis for me when it comes to this boar. 630 00:27:09,829 --> 00:27:10,961 Very, very good! 631 00:27:10,963 --> 00:27:13,030 I love the mustard that you added to it. 632 00:27:13,032 --> 00:27:14,431 Such a strong sear. 633 00:27:14,500 --> 00:27:17,501 And dipping it into this red wine figs jus that you have here 634 00:27:17,503 --> 00:27:18,702 is really doing it for me. 635 00:27:20,139 --> 00:27:22,406 I am sorry, I don't love the sauce. 636 00:27:22,408 --> 00:27:24,808 I think there is something very raw about the wine 637 00:27:24,810 --> 00:27:26,944 and the figs together. 638 00:27:26,946 --> 00:27:31,048 Um, and then we get to the potatoes with conch, in them. 639 00:27:32,385 --> 00:27:34,952 It was just such an odd move 640 00:27:35,021 --> 00:27:37,521 It's like surprise, there is conch in your mash 641 00:27:37,523 --> 00:27:41,325 Yeah, the chewiness of the conch and texturally it doesn't work well for me. 642 00:27:42,028 --> 00:27:44,628 But the boar is so delicious. 643 00:27:44,630 --> 00:27:46,864 I just want to drag that through just about anything. 644 00:27:48,334 --> 00:27:49,733 All right. Thank you, Chefs. 645 00:27:51,037 --> 00:27:52,503 [Simona] I came here to win 646 00:27:52,505 --> 00:27:55,606 and I do hope that conch inside of the potato 647 00:27:55,608 --> 00:27:58,942 is not gonna kick me out, out of the game. 648 00:27:59,612 --> 00:28:00,844 [Taylur] I'm a little nervou 649 00:28:00,913 --> 00:28:03,147 My boar tenderloin was overcooked. 650 00:28:03,248 --> 00:28:04,548 But I do have a point to pro 651 00:28:04,617 --> 00:28:07,718 and my son would love for me to bring and take this home. 652 00:28:21,801 --> 00:28:25,002 So, whose dish is on the chopping block? 653 00:28:36,215 --> 00:28:38,248 Chef Taylur, you've been chopped. 654 00:28:38,317 --> 00:28:39,516 Judges. 655 00:28:40,720 --> 00:28:43,220 Chef Taylur, wild boar tenderloin was seasoned well. 656 00:28:43,222 --> 00:28:45,089 It was just unfortunately over-done. 657 00:28:45,091 --> 00:28:47,624 And the figs, they were just cut in, on the plate. 658 00:28:48,427 --> 00:28:50,060 And so, we had to chop you. 659 00:28:50,062 --> 00:28:52,062 Thank you. I appreciate the opportunity. 660 00:28:52,064 --> 00:28:53,997 -Good luck to you, Chef. -Thank you. 661 00:28:53,999 --> 00:28:57,801 Even though I was chopped, I believe today's challenge I did handle really well. 662 00:28:57,870 --> 00:29:00,304 I am very excited to get home to my son 663 00:29:00,306 --> 00:29:03,807 and I can walk away here today and say that I am my own champion. 664 00:29:09,949 --> 00:29:11,615 [Ted] Chef Kevin and Chef Simona, 665 00:29:11,683 --> 00:29:14,885 the final basket of aphrodisiacs to inspire. 666 00:29:20,793 --> 00:29:21,892 They're all yours. 667 00:29:24,363 --> 00:29:25,562 [laughs] 668 00:29:25,631 --> 00:29:28,198 And we wanna see sweet desserts made with 669 00:29:28,200 --> 00:29:29,800 a rose petal pie... 670 00:29:29,902 --> 00:29:31,502 Oh baby, I was dreaming about you. 671 00:29:32,404 --> 00:29:35,806 [Ted] ...ginger, papaya... 672 00:29:35,908 --> 00:29:37,875 This is good. This is happiness. 673 00:29:37,877 --> 00:29:39,109 [whispers] Papaya. 674 00:29:39,211 --> 00:29:40,978 That's sexy. Right there. 675 00:29:40,980 --> 00:29:42,813 [Ted] ...and salted caramel 676 00:29:42,815 --> 00:29:44,281 All right, all right, all right. 677 00:29:44,283 --> 00:29:45,816 We got salted caramel. 678 00:29:46,685 --> 00:29:48,819 What we gonna do with you? 679 00:29:48,821 --> 00:29:50,954 [Ted] Your last 30 minutes in the Chopped kitchen 680 00:29:52,024 --> 00:29:53,023 start right now. 681 00:29:53,025 --> 00:29:55,125 [all cheering] 682 00:29:55,227 --> 00:29:58,028 -Sweet. -Sexy, sexiest of all rounds. 683 00:30:00,332 --> 00:30:03,066 Judges would you say that dessert is unequivocally 684 00:30:03,068 --> 00:30:06,036 the sexiest course of a meal? 685 00:30:06,038 --> 00:30:07,671 It's the perfect nightcap. 686 00:30:07,673 --> 00:30:11,875 For a sexy dessert, I am expecting lusciousness. I wanna see something gooey, 687 00:30:11,877 --> 00:30:14,511 some like creativity, number one from these chefs, 688 00:30:14,513 --> 00:30:16,413 but then I also wanna see, like, all right, 689 00:30:16,415 --> 00:30:18,215 what would you serve to your significant other? 690 00:30:19,718 --> 00:30:22,052 -[Simona] Kevin. -[Kevin] Oh, shoot. 691 00:30:22,054 --> 00:30:23,086 [laughing] 692 00:30:23,088 --> 00:30:24,788 I was working on this station last time. 693 00:30:24,790 --> 00:30:26,056 [both laugh] 694 00:30:26,058 --> 00:30:28,826 I was like, "Hi, honey. How are you doing?" 695 00:30:28,828 --> 00:30:31,195 -Give back my stuff. -[Simona laughing] Here you go. 696 00:30:31,197 --> 00:30:33,831 My idea is to make something light. 697 00:30:33,833 --> 00:30:36,500 But then at the same time, it's going to be beautiful and rich. 698 00:30:36,502 --> 00:30:38,869 Take two spoons and share with each other. 699 00:30:38,871 --> 00:30:40,604 My dish for the dessert roun 700 00:30:40,606 --> 00:30:42,706 is rose petal papaya 701 00:30:42,708 --> 00:30:45,309 and mint cheesecake parfait 702 00:30:45,311 --> 00:30:47,444 I mean it's a pretty much, an easy layup 703 00:30:47,546 --> 00:30:50,547 when you think about roses and sexy and... 704 00:30:50,649 --> 00:30:52,616 so the fact that we have thi here in this pie? 705 00:30:52,618 --> 00:30:53,483 It's pretty cool. 706 00:30:53,485 --> 00:30:55,619 What the hell is in this? 707 00:30:55,721 --> 00:30:57,788 [Tiffani] A lot of people are averse to like rose, 708 00:30:57,790 --> 00:30:59,456 lavender that sort of thing in their desserts. 709 00:30:59,558 --> 00:31:01,225 I will say the crust of that 710 00:31:01,227 --> 00:31:03,427 is pretzels and graham crackers. 711 00:31:03,429 --> 00:31:05,295 So they don't have to use the pie 712 00:31:05,297 --> 00:31:06,496 Yeah. 713 00:31:06,498 --> 00:31:07,965 [Simona] For this raspberry cheesecake fillin 714 00:31:07,967 --> 00:31:10,434 I'm gonna use the papaya, lime juice 715 00:31:10,535 --> 00:31:15,105 and I'm just gonna take the raspberries from the rose petal pie, 716 00:31:15,207 --> 00:31:16,006 chop them in, 717 00:31:17,109 --> 00:31:18,942 add the mint. 718 00:31:18,944 --> 00:31:20,410 Hey Kevin, how're you doing? What you making? 719 00:31:20,412 --> 00:31:22,779 Doing good. Whipping up some of this, uh, 720 00:31:23,415 --> 00:31:25,082 cake frosting. 721 00:31:25,084 --> 00:31:27,818 I think dessert can be the sexiest course of a meal. 722 00:31:27,820 --> 00:31:30,354 Dessert can be both playful 723 00:31:30,422 --> 00:31:31,622 and luxurious. 724 00:31:31,723 --> 00:31:33,790 And it's the perfect ending to the perfect date. 725 00:31:33,792 --> 00:31:36,627 The first thing I do is stick a spoon into this rose petal pie 726 00:31:36,695 --> 00:31:40,631 and it's just so thick, so sweet. 727 00:31:40,633 --> 00:31:41,865 There's gelatin in it. 728 00:31:41,867 --> 00:31:42,966 So, loosening it up 729 00:31:42,968 --> 00:31:44,334 with a little bit of the whipped cream, 730 00:31:44,436 --> 00:31:46,403 I think it's gonna give me the texture I'm looking for 731 00:31:46,405 --> 00:31:48,038 I am making a rose petal cre 732 00:31:48,040 --> 00:31:50,207 with a ginger, papaya, salted caramel 733 00:31:51,710 --> 00:31:53,777 so I put a little bit of hon 734 00:31:53,779 --> 00:31:56,513 and then I fold in a little bit of olive oil to kinda tone down 735 00:31:56,515 --> 00:31:59,816 the sweetness but also add a little bit of voluptuousness and mouthfeel. 736 00:32:01,020 --> 00:32:02,552 Chefs, 20 minutes left, on the clock. 737 00:32:05,524 --> 00:32:10,193 I do feel that this basket screams something ooey and gooey and creamy 738 00:32:10,195 --> 00:32:12,062 -and mostly chocolatey. -[Eric] Yeah. 739 00:32:12,064 --> 00:32:13,563 'Cause I think, chocolate's really sexy 740 00:32:16,402 --> 00:32:19,870 Whenever you think about something big night and sexy 741 00:32:19,872 --> 00:32:22,406 you think chocolate, then caramel. 742 00:32:22,408 --> 00:32:24,408 For my chocolate caramel sau 743 00:32:24,410 --> 00:32:26,810 I get the ginger going, I got the caramel, 744 00:32:26,879 --> 00:32:29,713 I got the heavy whipping cream, I got the chocolate. 745 00:32:30,683 --> 00:32:32,215 I came here to win 746 00:32:32,217 --> 00:32:35,819 and all my hard work brings me back to those childhood days 747 00:32:35,887 --> 00:32:37,254 back in Lithuania 748 00:32:37,323 --> 00:32:40,557 where I saw the hard work and appreciation 749 00:32:40,625 --> 00:32:41,558 of my grandparents. 750 00:32:43,729 --> 00:32:46,430 All right Chefs, nine minutes remaining. 751 00:32:46,432 --> 00:32:49,866 You know that papaya, when it's ripe, it's so easy to peel, 752 00:32:49,868 --> 00:32:52,002 it's so easy to chop. You can eat it raw completely. 753 00:32:52,004 --> 00:32:54,404 So, I hope to see little bit of puree 754 00:32:54,406 --> 00:32:56,173 maybe a coulis or something like that 755 00:32:56,175 --> 00:32:57,774 along those lines. 756 00:33:00,612 --> 00:33:04,047 [Kevin] To go with my cream I am making salted caramel sauce 757 00:33:04,049 --> 00:33:05,882 with ginger and papaya. 758 00:33:05,884 --> 00:33:08,418 Because I really think that the sweetness of the papaya 759 00:33:08,420 --> 00:33:10,620 with that tang of the ginger 760 00:33:10,622 --> 00:33:12,489 mixed with the salty carame 761 00:33:12,491 --> 00:33:15,792 is just going to add a real nice sense of umami for the dish. 762 00:33:15,794 --> 00:33:19,563 I became the executive chef at 26 by just working hard 763 00:33:19,631 --> 00:33:22,499 and not doubting myself and being confident in who I am 764 00:33:22,501 --> 00:33:24,000 and what I do 765 00:33:24,002 --> 00:33:25,902 and winning Chopped tells that I am where I need to b 766 00:33:25,904 --> 00:33:28,238 and I am doing everything I can to, you know, be one of the best. 767 00:33:29,708 --> 00:33:31,041 [Ted] Five minutes to go, Chefs. 768 00:33:32,711 --> 00:33:35,545 For the base of the cheesecake parfait 769 00:33:35,614 --> 00:33:37,247 I'm going with the pistachio crust. 770 00:33:37,315 --> 00:33:40,217 [Tiffani] Chef Simona is starting to put her parfait together. 771 00:33:40,319 --> 00:33:42,419 And it's just pistachios, on the bottom. 772 00:33:42,421 --> 00:33:45,288 There is nothing else in it. There is no graham cracker, no pretzel. 773 00:33:45,290 --> 00:33:47,257 I am not sure this is gonna hold together. 774 00:33:50,095 --> 00:33:52,829 [Simona] Please, don't fall apart. Don't fall apart. 775 00:33:52,831 --> 00:33:54,731 If this will fall apart I am done. 776 00:33:54,800 --> 00:33:56,600 It's not gonna be a sexy dessert. 777 00:34:08,881 --> 00:34:11,915 Chef Simona is starting to put her parfait together. 778 00:34:11,917 --> 00:34:13,984 And it's just pistachios, on the bottom. 779 00:34:14,887 --> 00:34:16,219 If this will fall apart 780 00:34:16,288 --> 00:34:17,720 I'm done. 781 00:34:17,722 --> 00:34:20,223 It's the moment of truth. Simona is taking the metal ring off. 782 00:34:20,225 --> 00:34:24,961 Is that gonna stay together? Is the pistachio just gonna fall apart? 783 00:34:24,963 --> 00:34:28,298 [Simona] So I am very gentl and delicately taking the mould off. 784 00:34:28,300 --> 00:34:31,101 And thinking, oh, my God! 785 00:34:31,103 --> 00:34:34,271 Please be there. Stay there. [chuckles] 786 00:34:34,273 --> 00:34:39,376 So it looks as if Simona is successfully unmoulding those desserts. 787 00:34:39,378 --> 00:34:42,779 The mould comes off. I'm happy. It stays in place. 788 00:34:43,749 --> 00:34:45,449 Chefs three minutes to go. 789 00:34:45,517 --> 00:34:46,549 I hope you're plating. 790 00:34:47,753 --> 00:34:49,218 [Kevin] I am running out of time 791 00:34:49,288 --> 00:34:51,521 and I still don't know how I am going to make all these components 792 00:34:51,523 --> 00:34:53,089 fit on one plate. 793 00:34:53,091 --> 00:34:56,126 I look over in the pantry and I find some wonton wrappers. 794 00:34:56,128 --> 00:35:00,330 I think that's gonna be my vessel to present this di to the judges. 795 00:35:00,332 --> 00:35:02,399 My wontons are looking good in the fryer, 796 00:35:02,401 --> 00:35:04,301 so I take them out and season them with lime zest. 797 00:35:05,938 --> 00:35:07,404 [Ted] 35 seconds, Chefs. 798 00:35:07,406 --> 00:35:10,006 [Tiffani] This is Seduction This is Romance. 799 00:35:10,008 --> 00:35:11,808 -[Eric] Come on guys. -We need the whole show. 800 00:35:11,910 --> 00:35:14,344 [Ted] All right Chefs. Final seconds of the final round. 801 00:35:14,980 --> 00:35:17,714 Ten, nine, eight, 802 00:35:18,283 --> 00:35:22,219 seven, six, five, four, 803 00:35:22,320 --> 00:35:24,988 three, two, one. 804 00:35:25,524 --> 00:35:26,423 Times up. 805 00:35:26,425 --> 00:35:28,525 [all cheering] 806 00:35:28,527 --> 00:35:29,893 Nice job, nice job! 807 00:35:31,330 --> 00:35:32,896 [Kevin] I think it went pretty smoothly 808 00:35:32,898 --> 00:35:34,798 I am not worried about anything with my dessert. 809 00:35:34,800 --> 00:35:37,901 If anything I am just worried about what Simona put up over there. 810 00:35:38,670 --> 00:35:40,203 I am proud of my dessert. 811 00:35:40,305 --> 00:35:42,305 It's sexy, it's shareable 812 00:35:42,307 --> 00:35:44,941 and it's worth of $10,000. 813 00:35:51,283 --> 00:35:52,849 [Ted] Chef Simona, Chef Kevin, 814 00:35:52,851 --> 00:35:58,054 for dessert we asked you to create sexy plates with rose petal pie, 815 00:35:58,056 --> 00:36:02,325 ginger, papaya and salted caramel. 816 00:36:02,327 --> 00:36:04,327 Chef Kevin, tell us all about it. 817 00:36:04,329 --> 00:36:06,563 For the final course. I prepared a... 818 00:36:06,632 --> 00:36:10,300 whipped rose petal whipped cream with lime zest 819 00:36:10,302 --> 00:36:12,802 sea-salt and a little bit of honey 820 00:36:12,804 --> 00:36:15,539 over top a wonton crisp, 821 00:36:15,607 --> 00:36:20,544 above a salted, papaya and ginger caramel. 822 00:36:20,645 --> 00:36:24,314 I think one thing that's really fun about this dish is how playful it is. 823 00:36:24,316 --> 00:36:26,349 I just used my spoon, kinda cracked through. 824 00:36:26,418 --> 00:36:28,084 I get these really beautiful flavors 825 00:36:28,086 --> 00:36:31,054 and textures as well that work very, very nicely with each other. 826 00:36:31,056 --> 00:36:33,055 I love the caramel that you did with it, 827 00:36:33,057 --> 00:36:36,092 but when you have such a strong ingredient like tha salted caramel and the ginge 828 00:36:36,094 --> 00:36:39,129 that papaya is just completely lost unfortunately. 829 00:36:39,131 --> 00:36:41,765 Yeah I agree. I am too losing the papaya, a bit. 830 00:36:41,767 --> 00:36:44,100 But I am getting the ginger and caramel. I really like that. 831 00:36:44,102 --> 00:36:45,402 And I love that you brought lime. 832 00:36:45,404 --> 00:36:47,938 Lime brings the ginger together, 833 00:36:47,940 --> 00:36:50,707 with the rose, you know, with the pistachio. 834 00:36:50,809 --> 00:36:52,776 That really was a great connector, 835 00:36:52,778 --> 00:36:54,377 and that citrus. 836 00:36:54,379 --> 00:36:56,780 Kevin I agree with the other judges. 837 00:36:56,782 --> 00:36:58,782 I keep looking at the strawberry gelatin and thinking 838 00:36:58,784 --> 00:37:00,917 I wish that were little piec of papaya 839 00:37:00,919 --> 00:37:02,752 right, like folded into the cream. 840 00:37:02,754 --> 00:37:07,624 And this would just be like, all of the basket ingredients would be here, represented. 841 00:37:07,726 --> 00:37:10,927 But overall, I do I think it's really fun and flirty. 842 00:37:10,929 --> 00:37:11,895 Thank you. 843 00:37:11,897 --> 00:37:13,129 Are you a flirty guy? 844 00:37:13,131 --> 00:37:15,398 I try not to be, I think my girl would be pretty upset. 845 00:37:15,400 --> 00:37:18,101 -[all laughing] -You can flirt with her. 846 00:37:18,170 --> 00:37:20,303 -[Ted] All right Chef Kevin, thank you. -Thank you. 847 00:37:20,305 --> 00:37:21,504 Next up, Chef Simona. 848 00:37:21,506 --> 00:37:25,542 Well today I made for you, raspberry, mint, papaya 849 00:37:25,644 --> 00:37:28,111 and rose petal parfait, right there 850 00:37:28,113 --> 00:37:30,080 with pistachio crumbs 851 00:37:30,082 --> 00:37:32,315 and a ginger-infused chocolate caramel. 852 00:37:36,989 --> 00:37:39,189 This dish visually is absolutely stunning! 853 00:37:39,191 --> 00:37:41,124 My favorite part right here 854 00:37:41,126 --> 00:37:44,361 gotta be this, the papaya that you made with the ginger. 855 00:37:44,462 --> 00:37:47,130 Absolutely brilliant! Really, really smart. Good stuff. 856 00:37:48,900 --> 00:37:53,803 The papaya...delicious. I think if you turned up that ginger 857 00:37:53,805 --> 00:37:58,441 I mean it would really punch it forward and give us that exotic feel. 858 00:37:58,510 --> 00:38:03,480 Um, and maybe even that would've been a better sauce around, you know, 859 00:38:03,482 --> 00:38:06,316 'cause this chocolate doesn't really connect. 860 00:38:06,318 --> 00:38:10,320 So, I think if you are gonna go with fresh and light and fruity, stay with that. 861 00:38:11,857 --> 00:38:15,792 Chef Simona I would've loved maybe some of the graham cracker and pretzel 862 00:38:15,794 --> 00:38:18,061 in with the pistachio, on the bottom. 863 00:38:18,063 --> 00:38:21,631 Um, to kinda just give it a little bit more oomph of flavor, 864 00:38:21,700 --> 00:38:23,300 little bit more dynamic texture 865 00:38:23,302 --> 00:38:27,604 but this is just so beautiful and I love ending with light desserts 866 00:38:27,606 --> 00:38:28,705 that are not too sweet. 867 00:38:30,309 --> 00:38:31,574 Okay, thanks Chefs. 868 00:38:36,515 --> 00:38:41,084 Judges, did those two sexy meals leave you satisfied? 869 00:38:41,086 --> 00:38:43,019 I mean I think, we're still a little tingly. 870 00:38:43,021 --> 00:38:44,988 [all laughing] 871 00:38:44,990 --> 00:38:48,425 [Amanda] Chef Simona, her oyster, I think was the perfect way 872 00:38:48,427 --> 00:38:50,060 to start a date night. 873 00:38:50,062 --> 00:38:53,063 Something small with a lot of flavor. 874 00:38:53,065 --> 00:38:55,031 I think that oyster rockefeller type of play 875 00:38:55,033 --> 00:38:56,799 was so, so smart. 876 00:38:56,868 --> 00:39:00,704 The critique I really have with Chef Simona's eggplant, it was really over charred. 877 00:39:00,805 --> 00:39:04,874 Yeah and we saw what Chef Kevin did was give us 878 00:39:05,344 --> 00:39:06,409 tons of flavor. 879 00:39:06,411 --> 00:39:08,311 But it was so spicy from garlic 880 00:39:08,313 --> 00:39:10,313 -that I thought he had cayenne pepper, in that. -Oh! 881 00:39:10,315 --> 00:39:11,715 -Yeah. -Like that's how spicy it was. 882 00:39:11,717 --> 00:39:14,718 Oh, definitely yeah. It was just overbearing. 883 00:39:15,854 --> 00:39:17,353 But, I do think that 884 00:39:17,422 --> 00:39:21,291 he made really crispy, really flavorful fried oysters. 885 00:39:21,293 --> 00:39:25,128 And that entree round from Chef Kevin was wild. 886 00:39:25,130 --> 00:39:26,129 -Super sexy. -[Eric] Yeah. 887 00:39:26,131 --> 00:39:27,230 [Tiffani] Super sophisticate 888 00:39:27,332 --> 00:39:29,499 [Eric] And the fig jam was so delicious. 889 00:39:29,501 --> 00:39:32,001 That wild boar was really, really cooked beautifully. 890 00:39:32,003 --> 00:39:34,671 And that conch like, I love the way that he incorporated 891 00:39:34,673 --> 00:39:35,638 the heart-shaped pizza with it. 892 00:39:35,707 --> 00:39:37,040 I thought that was really, really smart. 893 00:39:37,042 --> 00:39:39,776 But the purple potato, so many of them in that chunky mash 894 00:39:39,778 --> 00:39:40,944 were actually raw. 895 00:39:40,946 --> 00:39:42,512 If we are talking about chunky mash 896 00:39:42,514 --> 00:39:45,415 we can't not talk about Chef Simona's mashed potatoes 897 00:39:45,417 --> 00:39:47,717 -that she worked super hard- -[Eric] Yeah. 898 00:39:47,786 --> 00:39:51,721 to get nice and smooth and then add conch to it. 899 00:39:51,723 --> 00:39:55,325 Just, not chopped, just pieces of conch straight out of the can. 900 00:39:55,327 --> 00:39:58,728 [Eric] Well you know what the saving grace was. That...the cook on the boar 901 00:39:58,730 --> 00:40:00,430 Kevin's a fierce competitor. 902 00:40:00,432 --> 00:40:01,731 -Honestly, I mean, -Absolutely. 903 00:40:01,800 --> 00:40:03,500 and he's proud 904 00:40:03,502 --> 00:40:05,402 and he is not afraid to give us flavors 905 00:40:05,404 --> 00:40:07,003 at all. 906 00:40:07,005 --> 00:40:10,106 But I mean, Chef Simona has established herself as may be the one to beat, 907 00:40:10,108 --> 00:40:10,974 from the first round. 908 00:40:12,110 --> 00:40:13,676 Okay, let's do this. 909 00:40:18,950 --> 00:40:24,788 [Simona] Well I definitely would say that I did put the sex on a plate today. 910 00:40:24,790 --> 00:40:26,790 I really want to win more than ever 911 00:40:26,792 --> 00:40:29,092 'cause it's, it's just, it's already there. 912 00:40:29,094 --> 00:40:32,095 I can feel it. It's like in my heart. 913 00:40:32,097 --> 00:40:33,897 [Kevin] Simona gave me a run for my money today 914 00:40:33,899 --> 00:40:37,100 but I think I deserve to win because I brought the sexy to every dish. 915 00:40:37,169 --> 00:40:39,002 I'm definitely the next Chopped champio 916 00:40:49,314 --> 00:40:51,047 [Ted] Chef Kevin. You've been chopped. 917 00:40:51,349 --> 00:40:53,183 Judges. 918 00:40:53,185 --> 00:40:55,718 Chef Kevin you really showed up in every round. 919 00:40:55,787 --> 00:40:58,321 We really got a sense of who you are as a chef 920 00:40:58,323 --> 00:41:00,790 but in the appetizer round, so much garlic 921 00:41:00,792 --> 00:41:02,559 and the garlic was so spicy. 922 00:41:02,660 --> 00:41:04,160 Then we got to the entree round. 923 00:41:04,162 --> 00:41:07,130 The problem was really we got to these purple potatoes 924 00:41:07,132 --> 00:41:12,602 that were just undercooked and so we had to chop you. 925 00:41:12,671 --> 00:41:14,070 -Thanks chefs -Thank you for being here. 926 00:41:14,072 --> 00:41:15,538 -Thank you so much. -Thank you. 927 00:41:15,540 --> 00:41:18,208 I mean I'm disappointed that I didn't become Chopped champion, 928 00:41:18,276 --> 00:41:21,311 but to even have it that close, at the end, that's huge for me. 929 00:41:21,313 --> 00:41:23,213 People should definitely still look out for me. 930 00:41:23,314 --> 00:41:24,914 Conquering the world is definitely on the list 931 00:41:24,916 --> 00:41:28,117 so, hopefully one day, it will be done. 932 00:41:28,186 --> 00:41:32,288 And that means Chef Simona Lauren, you are the Chopped champio. 933 00:41:32,290 --> 00:41:33,823 -Congratulations. -Thank you 934 00:41:33,825 --> 00:41:34,791 [all applauding] 935 00:41:34,793 --> 00:41:37,227 -[Amanda] Well done. -[Eric] Well done. 936 00:41:37,295 --> 00:41:40,530 How does it feel to be the sexy feast Chopped champion? 937 00:41:40,532 --> 00:41:42,832 That feels very sexy to start with 938 00:41:42,901 --> 00:41:45,168 and that's like a cherry on top of the pie 939 00:41:45,170 --> 00:41:46,970 which you can enjoy later tonight. 940 00:41:46,972 --> 00:41:48,805 [all laughing] 941 00:41:48,874 --> 00:41:50,173 [Simona] I just won Chopped 942 00:41:50,175 --> 00:41:51,975 I got the inspiration from my grandparents 943 00:41:51,977 --> 00:41:54,611 and I believe they were looking over my shoulder, right there. 944 00:41:54,712 --> 00:41:57,514 And giving me all the energ and the support they had.