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.