1
00:00:02,403 --> 00:00:04,203
Hit the gas, Chefs.
2
00:00:04,205 --> 00:00:06,238
[Charles] There is nothing
that could take me down.
3
00:00:06,307 --> 00:00:08,240
My food is like a punch
in the mouth.
4
00:00:08,309 --> 00:00:10,609
[Jhonny] All right.
5
00:00:10,611 --> 00:00:12,044
I have endurance, stamina.
6
00:00:12,046 --> 00:00:13,412
I can do this for hours.
7
00:00:13,414 --> 00:00:15,714
[Mykie] Insanity of a kitche
8
00:00:15,716 --> 00:00:17,549
is like where I'm thriving
the most.
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00:00:17,618 --> 00:00:19,718
-You're feeling confident.
-Yeah, I'm feeling confident.
10
00:00:19,720 --> 00:00:21,954
I absolutely think the other
chefs should be worried.
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00:00:23,824 --> 00:00:24,823
[intense music playing]
12
00:00:24,825 --> 00:00:26,959
He looks very panicked,
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00:00:26,961 --> 00:00:29,061
not an emotion you wanna feel
in a situation like this.
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00:00:29,063 --> 00:00:30,929
Not the time for panic guys,
focus.
15
00:00:30,931 --> 00:00:33,832
You made a pretty big mistake.
It's something that I know
16
00:00:33,901 --> 00:00:35,134
you don't even wanna eat.
[laughs]
17
00:00:35,235 --> 00:00:36,502
[Jhonny] I wanna win
this competition so bad.
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00:00:36,504 --> 00:00:37,636
-[Ted] Five.
-I can just taste it.
19
00:00:37,738 --> 00:00:38,937
-[Ted] Four.
-How are you feeling?
20
00:00:38,939 --> 00:00:39,938
-[Ted] Three.
-Super solid, man.
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00:00:39,940 --> 00:00:42,307
-Solid?
-[Ted] Two, one.
22
00:00:42,309 --> 00:00:43,442
Oh, boy.
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00:00:47,548 --> 00:00:50,149
There is nothing
that could take me down.
24
00:00:50,217 --> 00:00:51,650
I am absolutely coming here
25
00:00:51,752 --> 00:00:54,253
to destroy everybody else.
26
00:00:54,321 --> 00:00:55,320
I'm 27 years old.
27
00:00:55,322 --> 00:00:56,388
And in the last five years,
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00:00:56,456 --> 00:00:59,258
I've worked my way
through Paris, Norway,
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00:00:59,359 --> 00:01:02,728
Southeast Asia,
Cambodia, Singapore, China.
30
00:01:02,730 --> 00:01:04,129
So there is no ingredient
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00:01:04,131 --> 00:01:06,398
that I'm not going to know
how to handle.
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00:01:06,400 --> 00:01:08,801
I bring a caliber of cooking
33
00:01:08,803 --> 00:01:11,003
It's simple, it's refined,
it's elegant.
34
00:01:11,005 --> 00:01:12,304
And I bring
a heavyweight title
35
00:01:12,306 --> 00:01:13,338
to this fight.
36
00:01:15,142 --> 00:01:17,609
[upbeat music playing]
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Everybody describes me
as loud
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00:01:19,113 --> 00:01:20,712
and slightly abrasive.
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00:01:20,714 --> 00:01:22,948
When cooks are complaining
to me,
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00:01:22,950 --> 00:01:25,584
I can go "Aw."
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00:01:25,586 --> 00:01:28,020
People look at me
and they see the tattoos,
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00:01:28,022 --> 00:01:29,555
and they see
the pierced nose,
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00:01:29,623 --> 00:01:32,224
and my food kind of
represents me
in that same way,
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00:01:32,226 --> 00:01:33,826
which is like a punch
in the mouth.
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00:01:35,863 --> 00:01:38,163
My biggest competition
is myself.
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00:01:38,232 --> 00:01:40,232
I have a tattoo right here
on my hand that says,
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00:01:40,334 --> 00:01:42,134
"Every single day." That's
just a little reminder,
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every day do better
than yesterday.
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00:01:44,305 --> 00:01:47,606
I'm definitely not a bragge
or a boaster,
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00:01:47,608 --> 00:01:48,740
but I got this.
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00:01:48,809 --> 00:01:49,908
This is totally in the bag.
52
00:01:49,910 --> 00:01:51,210
[laughs]
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00:01:51,812 --> 00:01:53,645
[upbeat music playing]
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00:01:53,714 --> 00:01:55,314
I'm ready.
Let's have some fun.
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00:01:55,316 --> 00:01:56,615
[singer] ♪ Oh-la-la
yeah, yeah♪
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All right.
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00:01:58,586 --> 00:02:00,052
I'm Puerto Rican and Cuban.
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00:02:00,054 --> 00:02:02,020
I grew up eating
a lot of those
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00:02:02,022 --> 00:02:04,957
home-cooked soulful meals,
and it's just everything
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00:02:05,058 --> 00:02:06,458
that's in my head
all the time.
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00:02:06,527 --> 00:02:08,660
Food your abuela
would make,
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00:02:08,762 --> 00:02:10,162
just kicked up a notch.
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00:02:12,066 --> 00:02:14,266
When it's time to grind,
I will show up.
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00:02:14,268 --> 00:02:16,201
Every day, it's just like
I'm happy, I'm excited,
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00:02:16,203 --> 00:02:18,303
I'm juiced, and I'm like,
"What's happening?"
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00:02:18,305 --> 00:02:20,439
I have two small kids
and we play all day
67
00:02:20,541 --> 00:02:22,040
and then I work all night.
68
00:02:22,142 --> 00:02:24,209
So I have endurance, stamina
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00:02:24,211 --> 00:02:25,811
energy. I can do this
for hours.
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00:02:25,813 --> 00:02:27,312
[laughs]
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00:02:27,314 --> 00:02:30,115
So keep your head on a swive
because I'm coming for you.
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00:02:30,117 --> 00:02:31,850
[singer] ♪ Oh-la-la♪
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00:02:33,220 --> 00:02:35,354
[upbeat music playing]
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00:02:35,422 --> 00:02:37,222
Oh, my God, when I, like,
try food and it's good,
75
00:02:37,224 --> 00:02:39,291
I'm like, "Hmm,"
you know, right?
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00:02:39,293 --> 00:02:40,325
[singer] ♪ Are you ready?♪
77
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♪ One, two, three, go!♪
78
00:02:42,429 --> 00:02:45,030
I'm an executive chef
in Washington, DC.
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00:02:45,032 --> 00:02:46,598
Working out in the kitchen.
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00:02:46,600 --> 00:02:50,135
Food I like to cook is fun
and whimsical.
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00:02:50,204 --> 00:02:51,203
I'm a colorful person
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00:02:51,205 --> 00:02:52,704
so my food
is gonna be colorful.
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00:02:54,308 --> 00:02:56,141
I'm the next Chopped Champio
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00:02:56,210 --> 00:02:57,809
because I'm gonna pour
my heart and soul
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00:02:57,811 --> 00:02:59,044
into every single plate.
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00:02:59,046 --> 00:03:01,413
Insanity of a kitchen is lik
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00:03:01,415 --> 00:03:03,115
where I'm thriving the most
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00:03:03,117 --> 00:03:06,418
and so I love it like
insanity is where I live.
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00:03:06,420 --> 00:03:08,320
[singer] ♪ One, two,
three, go!♪
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00:03:10,057 --> 00:03:11,757
[Kaitlyn]
Super, super nervous.
91
00:03:15,062 --> 00:03:16,094
Hello, Chefs.
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00:03:16,096 --> 00:03:17,629
[All] Hello, Ted.
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00:03:17,631 --> 00:03:20,299
Are you ready to crush
your competition?
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00:03:20,301 --> 00:03:21,733
-You know it.
-Ready to rock and roll.
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00:03:21,802 --> 00:03:23,802
-[Kaitlyn] Readier than ever.
-There are three rounds.
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00:03:23,804 --> 00:03:26,405
Mandatory mystery ingredients
for each course,
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00:03:26,407 --> 00:03:28,307
if your dish doesn't cut it,
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00:03:28,309 --> 00:03:30,008
you will be Chopped.
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00:03:32,112 --> 00:03:33,946
Not today, Ted.
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00:03:33,948 --> 00:03:35,914
All righty.
Your first Chopped Basket
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00:03:35,916 --> 00:03:37,115
is locked and loaded.
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00:03:38,118 --> 00:03:39,918
[rock music playing]
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00:03:39,920 --> 00:03:41,320
[Ted] Open it up.
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00:03:41,322 --> 00:03:42,955
I have no idea what this is.
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00:03:43,023 --> 00:03:44,890
I have no idea what this is.
106
00:03:44,892 --> 00:03:46,425
I don't even know
what this is. [laughs]
107
00:03:47,161 --> 00:03:49,094
But I'm excited to try it.
108
00:03:49,096 --> 00:03:50,229
It looks like a soup.
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00:03:50,231 --> 00:03:51,430
[Ted] We are eager to see you
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00:03:51,432 --> 00:03:54,299
make appetizers from changua
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00:03:54,301 --> 00:03:55,934
Pheasant sausage.
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00:03:55,936 --> 00:03:58,036
-[Ted] Pheasant sausage.
-Okay.
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00:03:58,038 --> 00:03:59,838
Ate a lot of pheasant sausage
when I was growing up.
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00:03:59,940 --> 00:04:02,040
We got some fun
interesting things here
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00:04:02,042 --> 00:04:04,142
-for sure.
-[Ted] Pea tendrils.
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00:04:04,244 --> 00:04:06,011
I love me some pea greens.
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00:04:07,014 --> 00:04:08,247
Mac and cheese.
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00:04:08,348 --> 00:04:09,648
I think I've messed
with this before.
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00:04:09,717 --> 00:04:11,850
[Ted] And mac and cheese
powder.
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00:04:11,952 --> 00:04:13,652
All right.
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00:04:13,720 --> 00:04:16,321
This is the super-fast
20-minute round.
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00:04:19,226 --> 00:04:21,360
-Clock starts now.
-[Jhonny] Right behind you.
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00:04:21,461 --> 00:04:22,761
-[Ted] There we go.
-[Brooke] Yeah. All right.
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00:04:22,830 --> 00:04:23,829
[Ted] Let's go. Let's see it.
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00:04:23,831 --> 00:04:24,963
[Brooke] Good luck.
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00:04:25,065 --> 00:04:26,031
[Mykie] How are you feeling?
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00:04:26,033 --> 00:04:27,432
[Jhonny] God,
this is really intense.
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00:04:27,501 --> 00:04:29,434
-[Mykie] Yup.
-Marc, you are joined by two
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00:04:29,503 --> 00:04:30,936
special guests judges,
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00:04:31,038 --> 00:04:32,704
Chef Brooke Williamson
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00:04:32,706 --> 00:04:34,706
and Chef Justin Sutherland.
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00:04:34,708 --> 00:04:36,241
Both of them trendsetting
restaurateurs.
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00:04:36,310 --> 00:04:37,643
-Welcome.
-Great to be here, Ted.
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00:04:37,744 --> 00:04:39,010
So excited to be here,
thank you.
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00:04:39,079 --> 00:04:41,113
I'm loving this basket.
I think it's extremely
diverse.
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00:04:41,115 --> 00:04:42,714
Everything from the mac
and cheese powder
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00:04:42,716 --> 00:04:45,150
to soups from Colombia,
so it's gonna be interesting
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00:04:45,219 --> 00:04:46,618
to see what these chefs
do with that.
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00:04:46,620 --> 00:04:48,620
Totally.
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00:04:48,622 --> 00:04:50,188
Judges, milk and egg soup
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00:04:50,190 --> 00:04:51,857
is not something you see
every day
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00:04:51,925 --> 00:04:53,725
unless you're in Bogota.
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00:04:53,727 --> 00:04:56,762
Changua is a Colombian
breakfast specialty,
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thought by many
to be a hangover cure.
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00:04:58,832 --> 00:05:00,098
Marc, you should try this.
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00:05:00,100 --> 00:05:01,533
What are you trying to say,
Ted?
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00:05:01,635 --> 00:05:02,901
-[laughs]
-[Marc] You know,
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00:05:02,903 --> 00:05:05,337
if you think about it,
you've got this
powdered cheese.
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00:05:05,406 --> 00:05:07,039
And what else do you need
for mac and cheese?
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00:05:07,107 --> 00:05:08,273
The milk if you strained it
out,
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00:05:08,309 --> 00:05:10,609
you could make a really simple
mac and cheese here.
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00:05:10,611 --> 00:05:12,511
[Justin] You could actually
take that changua,
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00:05:12,513 --> 00:05:14,146
add the cheese powder,
and make a beautiful
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00:05:14,214 --> 00:05:15,547
like nacho cheese sauce.
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00:05:15,649 --> 00:05:17,949
A cheese sauce seems like
a very obvious way to go.
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00:05:19,053 --> 00:05:21,053
[funky music playing]
157
00:05:21,121 --> 00:05:22,921
The changua...
it's essentially like a milk
158
00:05:22,923 --> 00:05:24,756
and egg soup with herbs.
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00:05:24,858 --> 00:05:27,826
I definitely wanna drain it
and use the liquid
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00:05:27,828 --> 00:05:29,227
with the mac
and cheese powder,
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00:05:29,229 --> 00:05:31,063
making like cheese sauce here.
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00:05:31,965 --> 00:05:34,333
I make pheasant nachos,
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00:05:34,434 --> 00:05:36,702
with the pea tendril salad.
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00:05:36,704 --> 00:05:39,137
I think it can be risky
to do nachos in 20 minutes
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00:05:39,239 --> 00:05:41,606
because nachos have so many
different components.
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00:05:41,608 --> 00:05:42,741
Right behind.
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00:05:42,743 --> 00:05:44,943
But my biggest strength
in the kitchen
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is my speed.
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It's definitely gonna be
hard to beat me.
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00:05:48,916 --> 00:05:51,817
I move quick and I put a lot
of love in my food.
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00:05:54,955 --> 00:05:56,355
I've had the ability to wor
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00:05:56,456 --> 00:05:58,056
in some of the best
restaurants in the world
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00:05:58,058 --> 00:05:59,658
from Scandinavia to France
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00:05:59,693 --> 00:06:01,927
to Southeast Asia.
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00:06:01,929 --> 00:06:03,762
As soon as I taste
the changua,
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00:06:03,830 --> 00:06:05,630
I realized that
it makes sense to me
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00:06:05,632 --> 00:06:07,999
to do pheasant sausage
pad thai
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00:06:08,001 --> 00:06:09,301
with a changua broth,
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00:06:09,303 --> 00:06:11,503
something that ties
into my travels.
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00:06:11,505 --> 00:06:13,505
Charles, you're feeling
confident.
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00:06:13,507 --> 00:06:15,907
Yeah, I'm feeling confident.
I like pheasant.
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00:06:15,909 --> 00:06:19,311
Pheasant is a large portion
of poultry that exists
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00:06:19,313 --> 00:06:20,678
in the United Kingdom.
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00:06:20,680 --> 00:06:22,347
I had a lot of pheasant
when I was growing up
in London.
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00:06:23,617 --> 00:06:26,752
Who doesn't like any type
of sausage really?
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00:06:26,820 --> 00:06:29,721
Where you get that nice
crispy sort of edges
on there.
187
00:06:29,723 --> 00:06:31,056
Pheasant sausage is delicious.
188
00:06:31,158 --> 00:06:32,391
It's a poultry sausage.
189
00:06:32,393 --> 00:06:33,759
It's great. It's great.
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00:06:34,962 --> 00:06:37,729
Overall, this is absolutely
a tough basket.
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00:06:37,731 --> 00:06:40,432
But sausage is a familiar
ingredient.
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00:06:41,802 --> 00:06:44,302
So I'm gonna cook it
and deglaze it with beer.
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00:06:45,172 --> 00:06:47,906
I'm making a pheasant sausag
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00:06:47,908 --> 00:06:49,708
with a pea tendril slaw.
195
00:06:49,710 --> 00:06:52,110
I taste the changua.
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00:06:52,112 --> 00:06:54,312
I decide I'm gonna remove
the eggs from it
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00:06:54,314 --> 00:06:55,447
and use them for an aioli.
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00:06:55,449 --> 00:06:57,516
Kaitlyn, what do you got?
How are you feeling there?
199
00:06:57,518 --> 00:06:59,651
Making a little bit
of a cheese aioli here.
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00:06:59,753 --> 00:07:00,719
[Marc] Oh.
201
00:07:00,721 --> 00:07:02,954
[Kaitlyn]
My personality is big
202
00:07:03,056 --> 00:07:05,357
and my food kind of
represents me
in that same way.
203
00:07:05,425 --> 00:07:06,825
All right.
204
00:07:08,328 --> 00:07:09,661
[Jhonny] Coming down.
205
00:07:09,729 --> 00:07:11,229
-How about you, Jhonny?
-I have never worked
206
00:07:11,231 --> 00:07:13,031
with pheasant sausage
but I've had worked
207
00:07:13,033 --> 00:07:14,199
with pheasant before.
208
00:07:14,201 --> 00:07:15,634
Pheasant sausage tastes
209
00:07:15,735 --> 00:07:18,103
like a cross between chicke
and pork.
210
00:07:18,105 --> 00:07:19,438
Almost tastes
like a chicken hotdog.
211
00:07:19,506 --> 00:07:22,174
I know that I wanna get it
seared with mustard.
212
00:07:22,176 --> 00:07:23,842
Mustard is tart and spicy.
213
00:07:23,911 --> 00:07:25,710
What do I use to cut this?
214
00:07:25,712 --> 00:07:26,845
Agave.
215
00:07:27,414 --> 00:07:28,513
I love pea tendrils.
216
00:07:28,515 --> 00:07:29,714
They taste very earthy,
217
00:07:29,716 --> 00:07:31,716
so I know they'll go really
well on the salsa verde.
218
00:07:31,718 --> 00:07:35,353
So I'm making a caramelized
mustard pheasant sausage
219
00:07:35,422 --> 00:07:37,522
with a pea-tendriled
salsa verde.
220
00:07:40,227 --> 00:07:43,061
Less than 10 minutes to go,
chefs.
221
00:07:43,130 --> 00:07:44,830
I like pheasant
because it's definitely got
222
00:07:44,832 --> 00:07:46,465
a little bit
of like gaminess,
223
00:07:46,533 --> 00:07:48,300
like earthiness to it,
224
00:07:48,302 --> 00:07:51,303
which I think elevates
the flavor of it.
225
00:07:51,305 --> 00:07:53,338
Winning this competition
would mean so much to me,
226
00:07:53,407 --> 00:07:56,141
because I'm a trans-male
chef.
227
00:07:56,210 --> 00:07:59,110
Being able to be visible
for the trans community,
228
00:07:59,112 --> 00:08:02,214
and to be able to show
all the young trans-humans
229
00:08:02,216 --> 00:08:04,416
that maybe you can
be different
230
00:08:04,418 --> 00:08:06,418
and still do
anything you want
231
00:08:06,420 --> 00:08:07,953
and be whoever you want.
232
00:08:11,625 --> 00:08:12,858
-Hey, Charles?
-Yes.
233
00:08:12,926 --> 00:08:14,960
-How are you feeling, bud?
-I'm feeling delightful.
234
00:08:14,962 --> 00:08:15,961
How are you feeling?
235
00:08:15,963 --> 00:08:17,429
I'm feeling wonderful.
236
00:08:18,799 --> 00:08:20,398
For the pad thai,
I'm going to take the eggs
237
00:08:20,400 --> 00:08:23,101
from the changua
as a scrambled egg component
238
00:08:23,103 --> 00:08:25,403
And then I'm adding
in the changua broth
239
00:08:25,405 --> 00:08:26,805
and the chicken stock.
240
00:08:26,807 --> 00:08:29,708
At the age of 27, I wanted
to open up my own restaurant
241
00:08:29,710 --> 00:08:31,409
I was successful
in doing that.
242
00:08:31,411 --> 00:08:33,845
And my plan is to open up
six more concepts
243
00:08:33,947 --> 00:08:35,747
in the next three years.
244
00:08:35,849 --> 00:08:37,215
The judges are gonna be
impressed by me
245
00:08:37,217 --> 00:08:38,950
because I bring a caliber
of cooking,
246
00:08:39,052 --> 00:08:42,354
and I bring a level
of determination, and focus
247
00:08:42,422 --> 00:08:45,624
and I absolutely think
the other chefs
should be worried.
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00:08:48,629 --> 00:08:50,962
[Jhonny] I have never seen
changua before,
249
00:08:50,964 --> 00:08:52,931
but I see
the cherry tomatoes,
250
00:08:52,933 --> 00:08:54,900
and I confit them
in fresh olive oil.
251
00:08:54,902 --> 00:08:56,568
They couldn't give us
peeled garlic?
252
00:08:56,636 --> 00:08:58,737
I've been a chef
for 12 years,
253
00:08:58,805 --> 00:09:01,139
started washing dishes,
self-taught.
254
00:09:01,208 --> 00:09:02,941
I have a four-year-old
and an eight-month-old.
255
00:09:02,943 --> 00:09:05,944
And to win this for my kids
would be amazing.
256
00:09:05,946 --> 00:09:08,313
It would show
my children that
257
00:09:08,315 --> 00:09:09,814
with integrity and hard work
258
00:09:09,816 --> 00:09:11,716
you can achieve whatever
you put your mind to.
259
00:09:14,021 --> 00:09:15,453
Hit the gas, chefs.
260
00:09:15,522 --> 00:09:17,522
Less than five minutes
on that clock.
261
00:09:17,524 --> 00:09:19,324
I get my nachos down
262
00:09:19,326 --> 00:09:20,959
and I realize
I don't have enough chips.
263
00:09:21,027 --> 00:09:22,060
I'm right behind.
264
00:09:22,062 --> 00:09:23,228
I can't call them nachos
265
00:09:23,230 --> 00:09:25,463
and not have enough chips.
266
00:09:25,532 --> 00:09:28,199
Looks like Mykie does not
feel like he has enough chips.
267
00:09:28,201 --> 00:09:30,502
I don't want like a stingy
portion of nachos.
268
00:09:30,504 --> 00:09:31,503
I want a lot of them.
269
00:09:31,505 --> 00:09:33,238
[Brooke]
He looks very panicked.
270
00:09:33,340 --> 00:09:34,839
It's not an emotion
you wanna feel
271
00:09:34,941 --> 00:09:36,341
in a situation like this.
272
00:09:36,443 --> 00:09:38,843
[intense music playing]
273
00:09:41,114 --> 00:09:42,113
Okay.
274
00:09:42,115 --> 00:09:43,915
I'm making nachos.
275
00:09:43,917 --> 00:09:46,117
I might need to fry some
more of these.
276
00:09:46,119 --> 00:09:48,920
I don't have enough chips
for four plates.
277
00:09:48,922 --> 00:09:51,890
I have to get more chips
made right now, and fast.
278
00:09:51,892 --> 00:09:53,258
Mykie, how's the fryer
treating you?
279
00:09:53,360 --> 00:09:55,627
-Are you gonna win?
-I hope so, let's go.
280
00:09:57,331 --> 00:09:59,764
Chefs, gotta call
the two-minute warning.
281
00:09:59,766 --> 00:10:01,700
[intense music playing]
282
00:10:01,702 --> 00:10:03,535
I'm folding in some
of the mac and cheese powde
283
00:10:03,670 --> 00:10:05,804
into pea tendrils,
just using it
as an emulsifier,
284
00:10:05,806 --> 00:10:07,606
using it as another layer
of texture.
285
00:10:07,608 --> 00:10:08,873
I'm feeling good.
286
00:10:08,875 --> 00:10:10,041
He's cooking those
pea tendrils
287
00:10:10,110 --> 00:10:11,576
which is an interesting
move to me
288
00:10:11,578 --> 00:10:13,244
and they wilt very quickly.
289
00:10:13,313 --> 00:10:14,779
I don't know necessarily
that I would cook them.
290
00:10:14,781 --> 00:10:16,414
No, I wouldn't cook them.
291
00:10:19,953 --> 00:10:22,454
[Kaitlyn] Pea tendrils,
they would go perfectly
in a slaw,
292
00:10:22,522 --> 00:10:25,056
and I'm using the herbs
from the changua,
293
00:10:25,158 --> 00:10:27,459
and fresh apples,
and sliced napa cabbage.
294
00:10:27,527 --> 00:10:30,128
The inspiration
is a deconstructed bratwurst
295
00:10:30,130 --> 00:10:33,264
it's sausage, it's cheese,
and it's cabbage.
296
00:10:34,134 --> 00:10:35,300
For the pea tendrils,
297
00:10:35,302 --> 00:10:37,702
I'm leaving them fresh.
I'm gonna mix them in
298
00:10:37,704 --> 00:10:39,037
with herbs from the changua,
299
00:10:39,039 --> 00:10:40,905
lime juice, and some salt.
300
00:10:40,907 --> 00:10:43,341
Chefs, one minute
on the clock.
301
00:10:43,443 --> 00:10:45,410
[Jhonny] I'm feeling
a little stressed.
302
00:10:45,412 --> 00:10:47,045
I have to figure out what
I'm going to do with this
303
00:10:47,047 --> 00:10:48,145
mac and cheese powder.
304
00:10:48,147 --> 00:10:51,216
I decide to mix it
with changua milk
305
00:10:51,218 --> 00:10:52,450
to make a cheese sauce,
306
00:10:52,519 --> 00:10:54,886
and I add it
to my salsa verde.
307
00:10:54,888 --> 00:10:56,221
[Ted] All right, chefs,
round one
308
00:10:56,223 --> 00:10:58,123
drawing quickly to a close.
309
00:10:58,125 --> 00:10:59,224
Not the time for panic guys.
310
00:10:59,226 --> 00:11:00,792
Focus, focus.
311
00:11:00,794 --> 00:11:03,895
[Ted] Ten, nine, eight,
312
00:11:03,897 --> 00:11:07,032
seven, six, five,
313
00:11:07,034 --> 00:11:08,333
four, three,
314
00:11:08,402 --> 00:11:11,102
two, one.
315
00:11:11,104 --> 00:11:12,337
-Time's up.
-[Brooke] Time's up.
316
00:11:12,406 --> 00:11:14,305
-Good job, Chefs.
-[applause]
317
00:11:14,307 --> 00:11:16,675
[laughter]
318
00:11:16,677 --> 00:11:18,410
[Charles]
I just went super well.
319
00:11:18,412 --> 00:11:19,944
Crushed it.
320
00:11:19,946 --> 00:11:21,079
So proud of this dish.
321
00:11:21,081 --> 00:11:23,982
[intense music playing]
322
00:11:26,219 --> 00:11:28,319
[Jhonny] Twenty minutes
went fast, very fast.
323
00:11:28,321 --> 00:11:30,321
It was very intense.
But I got everything in there,
324
00:11:30,323 --> 00:11:31,623
and I think the flavors
are bold,
325
00:11:31,725 --> 00:11:33,525
and they're gonna really
enjoy it.
326
00:11:35,028 --> 00:11:38,029
[intense music playing]
327
00:11:38,832 --> 00:11:42,333
Chefs, you were given changua,
328
00:11:42,435 --> 00:11:45,236
pheasant sausage,
pea tendrils,
329
00:11:45,338 --> 00:11:47,772
and mac and cheese powder.
330
00:11:47,774 --> 00:11:49,774
Chef Charles, please tell us
about your dish.
331
00:11:49,776 --> 00:11:52,110
I made for you guys today,
332
00:11:52,112 --> 00:11:53,945
a pheasant sausage pad thai
333
00:11:53,947 --> 00:11:56,414
with a changua broth,
334
00:11:56,416 --> 00:11:57,882
some fresh herbs.
335
00:11:57,884 --> 00:11:59,050
[Ted] "Herbs."
336
00:11:59,119 --> 00:12:00,218
[Charles] Fresh herbs.
337
00:12:00,220 --> 00:12:01,820
Or "erbs", depending
on where you're from.
338
00:12:01,921 --> 00:12:03,221
There are some tomatoes
in there too.
339
00:12:03,223 --> 00:12:05,123
-Tomatoes?
-Yes, sir.
340
00:12:05,125 --> 00:12:06,791
What inspired this direction
for you, chef?
341
00:12:06,793 --> 00:12:08,793
I have traveled
around the world.
342
00:12:08,795 --> 00:12:10,395
I've learned in some
of the best kitchens.
343
00:12:10,397 --> 00:12:12,330
And so I kind of just wanted
to bring some of that
344
00:12:12,332 --> 00:12:14,866
globally-inspired flavor
to my dish today.
345
00:12:14,868 --> 00:12:17,335
So you have worked
at Atelier Crenn,
346
00:12:17,404 --> 00:12:19,938
at the French Laundry.
You're only 27.
347
00:12:19,940 --> 00:12:21,005
How did that happen?
348
00:12:21,007 --> 00:12:23,041
I worked 365 days a year,
349
00:12:23,043 --> 00:12:24,342
15 hours a day every day.
350
00:12:24,444 --> 00:12:26,311
Wow.
351
00:12:26,313 --> 00:12:28,513
The last thing that my brain
would have thought of
352
00:12:28,515 --> 00:12:30,048
for cheese powder,
353
00:12:30,050 --> 00:12:31,549
would be pad thai.
354
00:12:31,651 --> 00:12:33,418
And I see the cheese powder
355
00:12:33,420 --> 00:12:34,686
but it doesn't taste like it.
356
00:12:34,688 --> 00:12:35,954
Which I'm happy about.
357
00:12:35,956 --> 00:12:37,222
This is a good dish.
358
00:12:37,224 --> 00:12:38,323
The level of heat
is really nice.
359
00:12:38,325 --> 00:12:39,757
I love the herbs.
360
00:12:39,759 --> 00:12:41,726
I feel like you could've used
more of the pea tendrils
in here.
361
00:12:41,728 --> 00:12:44,129
-Okay.
-They're cooked down too much
362
00:12:44,131 --> 00:12:45,630
and they sort of wilted
to the point
363
00:12:45,632 --> 00:12:47,599
where they're
kind of unrecognizable.
364
00:12:47,601 --> 00:12:50,001
From a flavor standpoint,
I mean, it's phenomenal.
365
00:12:50,003 --> 00:12:52,203
You know, like the fresh
tomatoes or "tomatoes"
in there,
366
00:12:52,205 --> 00:12:54,305
those are great just
for a little pop of freshness.
367
00:12:54,307 --> 00:12:56,708
Yeah, a phenomenal bowl
of food.
368
00:12:56,777 --> 00:12:58,143
[Ted] Thank you, Chef Charles.
369
00:12:58,244 --> 00:12:59,377
Next up, Chef Mykie.
370
00:12:59,379 --> 00:13:02,046
We have a pheasant sausage,
nachos,
371
00:13:02,115 --> 00:13:03,381
mac and cheese powder,
372
00:13:03,383 --> 00:13:06,017
and the cheese sauce
with changua.
373
00:13:06,019 --> 00:13:09,888
And then I did an herb
and pea tendril salad on top.
374
00:13:11,324 --> 00:13:13,525
[Ted] What would it mean
for you to win
this competition?
375
00:13:13,527 --> 00:13:15,727
It's a really incredible
experience to be here
376
00:13:15,795 --> 00:13:18,696
and be a representative
of like the trans community.
377
00:13:18,698 --> 00:13:21,232
We are told that we can't do
certain things,
378
00:13:21,334 --> 00:13:22,600
we can't be certain people,
379
00:13:22,602 --> 00:13:24,335
and I'm here to prove
of all that wrong.
380
00:13:24,337 --> 00:13:26,805
Now what you're even just
talking about is so important
381
00:13:26,906 --> 00:13:27,939
and I applaud that.
382
00:13:27,941 --> 00:13:29,206
Thank you.
383
00:13:29,208 --> 00:13:31,376
[Brooke] Nachos were really
smart direction
to go.
384
00:13:31,378 --> 00:13:33,611
The cheese sauce
made total sense.
385
00:13:33,613 --> 00:13:37,048
Your tortilla chips are
beautifully light and crispy,
386
00:13:37,117 --> 00:13:39,450
and the pheasant sausage
has a beautiful
387
00:13:39,519 --> 00:13:40,785
caramelization on it.
388
00:13:40,787 --> 00:13:42,620
However, the cheese sauce
389
00:13:42,622 --> 00:13:44,556
feels a little bit muted
to me.
390
00:13:44,657 --> 00:13:47,258
Not quite getting enough salt
and flavor
391
00:13:47,360 --> 00:13:48,626
-out of that sauce.
-Okay.
392
00:13:48,695 --> 00:13:50,328
It would be nice
if it had a little heat,
393
00:13:50,330 --> 00:13:51,796
a little punch,
a little something
394
00:13:51,798 --> 00:13:54,299
that keep you coming back
for that nacho cheese sauce.
395
00:13:54,301 --> 00:13:56,201
And I do wish the pheasant
sausage maybe would have been
396
00:13:56,203 --> 00:13:57,802
chopped up a little bit
smaller,
397
00:13:57,804 --> 00:14:00,138
or evenly presented.
I had two chips with a...
398
00:14:00,207 --> 00:14:02,106
With very beautifully cooked
pheasant sausage,
399
00:14:02,108 --> 00:14:03,808
but then the rest
was missing it.
400
00:14:03,810 --> 00:14:06,911
Nachos, that just doesn't seem
like a dish that seems
401
00:14:06,913 --> 00:14:08,112
that complicated,
402
00:14:08,114 --> 00:14:10,014
but it's a pretty intricate
dish.
403
00:14:10,016 --> 00:14:11,716
I think the flavors
were there.
404
00:14:11,785 --> 00:14:13,785
I think it was inventive.
It was interesting.
405
00:14:14,821 --> 00:14:15,820
Thank you, Chef Mykie.
406
00:14:15,922 --> 00:14:17,055
Next up, Chef Kaitlyn.
407
00:14:17,057 --> 00:14:18,523
[Kaitlyn]
I made pheasant sausage
408
00:14:18,525 --> 00:14:21,526
with a cheese aioli
and a pea tendril slaw.
409
00:14:21,528 --> 00:14:24,629
The inspiration
is a deconstructed bratwurst.
410
00:14:24,731 --> 00:14:25,830
Is this an appetizer?
411
00:14:25,832 --> 00:14:27,198
I thought so.
412
00:14:27,200 --> 00:14:29,000
My mind's not wrapping around
an appetizer,
413
00:14:29,002 --> 00:14:30,869
but I can taste
all the components.
414
00:14:30,871 --> 00:14:34,038
The slaw is fresh
and the aioli which you made
415
00:14:34,107 --> 00:14:37,508
it's got this bright orange
sort of road cone look to it.
416
00:14:37,510 --> 00:14:40,211
Which is... You can't get
away from, but it's good.
417
00:14:40,213 --> 00:14:42,213
I think you used
the word deconstructed.
418
00:14:42,215 --> 00:14:45,016
And that's how this plate
feels to me.
419
00:14:45,018 --> 00:14:46,517
There are so many elements
on this plate
420
00:14:46,519 --> 00:14:48,820
that are actually
very delicious.
421
00:14:48,822 --> 00:14:50,521
Your sausage,
it's nicely cooked
422
00:14:50,523 --> 00:14:52,056
and your slaw is very tasty
423
00:14:52,058 --> 00:14:54,058
But to me, they feel
like separate dishes
424
00:14:54,060 --> 00:14:56,527
that didn't quite
come together.
425
00:14:56,529 --> 00:14:57,929
Yeah. Just having trouble
figuring out
426
00:14:57,931 --> 00:14:59,430
what the dish
was supposed to be.
427
00:14:59,432 --> 00:15:02,033
But all of those components
I think are delicious.
428
00:15:02,102 --> 00:15:04,102
That slaw, I mean,
I love the acidity
429
00:15:04,104 --> 00:15:05,603
that kind of bursts in there,
the freshness.
430
00:15:05,605 --> 00:15:07,205
That slaw is absolutely
delicious.
431
00:15:07,207 --> 00:15:08,940
And it really
counterparts well
432
00:15:08,942 --> 00:15:11,109
with kind of the spiciness
of that sausage.
433
00:15:11,111 --> 00:15:13,011
I thought your aioli
is beautiful.
434
00:15:14,114 --> 00:15:16,214
And what would winning
Chopped mean to you, chef?
435
00:15:16,216 --> 00:15:18,716
Winning would mean
that I'm prepared to move on
436
00:15:18,785 --> 00:15:20,118
to the next step of my career.
437
00:15:20,120 --> 00:15:22,120
I've always been
in a sous-chef role
438
00:15:22,122 --> 00:15:24,322
and so, you know,
it would help me to feel like
439
00:15:24,324 --> 00:15:26,424
I'm absolutely ready
to move up
440
00:15:26,426 --> 00:15:27,992
in the chain of command.
441
00:15:27,994 --> 00:15:29,560
Are you ready to open
your own place?
442
00:15:29,629 --> 00:15:31,796
Not immediately, but
it is definitely the next...
443
00:15:31,798 --> 00:15:34,098
In the next few years,
yeah, absolutely.
444
00:15:34,100 --> 00:15:35,099
[Ted] Okay.
445
00:15:35,101 --> 00:15:37,135
-Good luck to you.
-Thank you.
446
00:15:38,405 --> 00:15:39,604
Finally, Chef Jhonny.
447
00:15:39,606 --> 00:15:42,340
I made you a mustard-coated
pheasant sausage
448
00:15:42,409 --> 00:15:43,541
with pea tendril
449
00:15:43,610 --> 00:15:46,411
and cheese powder
salsa verde.
450
00:15:46,413 --> 00:15:47,946
What did you do
with the sausage?
451
00:15:47,948 --> 00:15:49,814
So I pan-seared it.
I added some mustard,
452
00:15:49,816 --> 00:15:53,117
a little bit
of agave for sweetness.
453
00:15:53,119 --> 00:15:55,386
I gotta say you've really
taken an ingredient
454
00:15:55,388 --> 00:15:57,922
and you brought it
to another level.
455
00:15:59,059 --> 00:16:01,426
The agave, the sweetness,
the crispness on that,
456
00:16:01,428 --> 00:16:03,227
-I'm very much enjoying it.
-Thank you, Chef.
457
00:16:03,229 --> 00:16:05,163
[Marc] But it really needed
more pea tendril.
458
00:16:05,231 --> 00:16:06,164
It needed some acidity.
459
00:16:06,265 --> 00:16:07,398
It needed a nice fresh salad.
460
00:16:07,400 --> 00:16:09,000
You probably put
all your pea tendrils
461
00:16:09,002 --> 00:16:11,102
into the salsa verde,
was that the situation?
462
00:16:11,104 --> 00:16:12,303
No. I had...I had extra.
463
00:16:12,305 --> 00:16:13,604
We were just running out
of time.
464
00:16:13,673 --> 00:16:14,706
We gave you
a whole 20 minutes.
465
00:16:14,708 --> 00:16:15,807
-[Jhonny] I know.
-What's going on?
466
00:16:15,809 --> 00:16:17,775
It went so fast.
467
00:16:17,777 --> 00:16:19,110
The pea tendril sauce,
468
00:16:19,112 --> 00:16:20,611
it's got so much flavor.
469
00:16:20,613 --> 00:16:23,414
But the dish
feels slightly sweet.
470
00:16:23,416 --> 00:16:24,615
Had you used
those pea tendrils
471
00:16:24,617 --> 00:16:27,018
to bring some acidity,
some lemon juice,
472
00:16:27,020 --> 00:16:29,020
something that sort of
differentiated
473
00:16:29,022 --> 00:16:30,788
the pea tendrils
from the sauce
474
00:16:30,790 --> 00:16:32,890
would have been nice.
But the texture
475
00:16:32,892 --> 00:16:35,226
of the outside of that sausage
is really killer.
476
00:16:35,228 --> 00:16:36,961
-Awesome. Thank you.
-Chef Jhonny, thank you.
477
00:16:36,963 --> 00:16:38,162
[Jhonny] Thank you.
478
00:16:39,733 --> 00:16:40,999
I do wish I had a chance
to, like,
479
00:16:41,001 --> 00:16:44,969
chop up that sausage
but, took a risk.
480
00:16:44,971 --> 00:16:47,438
So I deserve to move
to the next round.
481
00:16:47,540 --> 00:16:49,207
I think that you'll see me
go through
482
00:16:49,209 --> 00:16:52,510
into the entree round
and win this competition.
483
00:16:52,512 --> 00:16:55,146
The judges felt like my dish
wasn't cohesive.
484
00:16:55,248 --> 00:16:57,815
So I'm definitely feeling
nervous,
485
00:16:57,917 --> 00:16:59,717
but it's definitely
out of my hands now.
486
00:16:59,819 --> 00:17:01,152
All I can do
is cross my fingers.
487
00:17:01,220 --> 00:17:03,721
[intense music playing]
488
00:17:15,969 --> 00:17:18,603
[Ted] One chef's dish
is under this cloche.
489
00:17:18,605 --> 00:17:21,506
If it's yours,
this competition
will soon be a memory.
490
00:17:21,508 --> 00:17:24,142
[intense music playing]
491
00:17:27,213 --> 00:17:29,113
[Ted] Chef Mykie,
you've been Chopped.
492
00:17:29,115 --> 00:17:30,415
Judges?
493
00:17:30,417 --> 00:17:32,817
Chef Mykie, I think
we all applaud your ambition
494
00:17:32,819 --> 00:17:34,519
for this dish.
495
00:17:34,521 --> 00:17:37,021
Unfortunately, the knife-work
on that sausage
496
00:17:37,023 --> 00:17:38,990
made it difficult to eat
in every bite.
497
00:17:38,992 --> 00:17:41,626
And your cheese sauce
was sort of lacking
498
00:17:41,727 --> 00:17:43,127
and timid in flavor.
499
00:17:43,129 --> 00:17:44,395
We had to chop you.
500
00:17:44,397 --> 00:17:45,696
Thank y'all for having me.
501
00:17:45,698 --> 00:17:47,498
This is incredible
opportunity.
502
00:17:47,500 --> 00:17:49,033
Tough competition today.
503
00:17:49,035 --> 00:17:51,536
Yeah, a lot of amazing chefs
in this room.
504
00:17:51,604 --> 00:17:53,104
I think I was trying
to be a little bit
505
00:17:53,106 --> 00:17:54,672
too ambitious. But I think...
506
00:17:54,674 --> 00:17:56,207
-[Ted] Good luck to you, Chef.
-Thank you.
507
00:17:56,209 --> 00:17:58,776
The fact that I'm able to
represent for my community
508
00:17:58,778 --> 00:18:01,512
is really what's important
to me.
509
00:18:01,514 --> 00:18:03,314
My parting words
are just be kind to others,
510
00:18:03,316 --> 00:18:06,217
love each other,
and eat some good food.
511
00:18:06,219 --> 00:18:07,618
[chuckles]
512
00:18:11,624 --> 00:18:14,225
Chef Charles, Chef Jhonny,
Chef Kaitlyn,
513
00:18:14,227 --> 00:18:16,260
can you make an entree
that shows
514
00:18:16,329 --> 00:18:18,429
just how good you really are?
515
00:18:18,431 --> 00:18:20,431
-You know it.
-Absolutely.
516
00:18:22,068 --> 00:18:23,434
Open them up!
517
00:18:24,237 --> 00:18:26,504
Literally no idea
what this is.
518
00:18:26,506 --> 00:18:28,773
What the hell is that?
519
00:18:28,775 --> 00:18:30,708
[Ted] And we see smorgastart
520
00:18:30,810 --> 00:18:32,143
Goodness, gracious me.
521
00:18:32,178 --> 00:18:33,444
I'm looking at this
monstrosity
522
00:18:33,446 --> 00:18:36,080
and I just see a bunch
of shrimp and raw vegetable
523
00:18:36,082 --> 00:18:37,548
and I have no idea
what to expect.
524
00:18:37,650 --> 00:18:38,883
Onion chips.
525
00:18:38,885 --> 00:18:40,818
[Ted] Crispy onion chips.
526
00:18:40,887 --> 00:18:42,520
We got fresh corn.
527
00:18:42,522 --> 00:18:44,021
[Ted] Corn on the cob.
528
00:18:44,023 --> 00:18:46,624
-All right.
-[Ted] And bergamot liqueur
529
00:18:47,961 --> 00:18:48,960
Thirty minutes to work.
530
00:18:48,962 --> 00:18:50,294
Oh, man.
531
00:18:50,296 --> 00:18:51,429
Clock starts now.
532
00:18:51,431 --> 00:18:52,830
-Let's go. Here we go.
-Let's go.
533
00:18:52,899 --> 00:18:54,398
Good luck, guys.
534
00:18:54,400 --> 00:18:55,700
[Justin] Coming down.
535
00:18:55,801 --> 00:18:58,102
This smorgastarta
is really quite a sight,
536
00:18:58,104 --> 00:18:59,303
but it does beg the question,
537
00:18:59,305 --> 00:19:01,506
what exactly am I looking at?
538
00:19:01,508 --> 00:19:05,009
Oh.
539
00:19:05,011 --> 00:19:07,078
[Marc] Smorgas actually
in Swedish means sandwich.
540
00:19:07,080 --> 00:19:08,613
So it's like basically
it's a bunch
541
00:19:08,714 --> 00:19:10,648
of little sandwiches in there.
542
00:19:10,650 --> 00:19:12,550
-[Brooke] Giant tea sandwich
-That's a giant tea sandwich.
543
00:19:12,619 --> 00:19:14,085
[Justin]
It's a sandwich buffet.
544
00:19:14,087 --> 00:19:16,120
[Ted] It's got a lot
of delicious smoked salmon,
545
00:19:16,122 --> 00:19:17,221
delicious shrimp.
546
00:19:17,223 --> 00:19:18,723
I will say for the shrimp,
547
00:19:18,791 --> 00:19:20,091
that would be the easiest
component.
548
00:19:20,093 --> 00:19:22,460
You could literally
just scoop those shrimp off
549
00:19:22,495 --> 00:19:23,761
and use them.
550
00:19:25,632 --> 00:19:28,399
The smorgastarta,
I see that it's sandwiches,
551
00:19:28,401 --> 00:19:31,102
and all I'm gonna be using
is the shrimp and the dill.
552
00:19:31,104 --> 00:19:34,205
Corn on the cob is somethin
that's absolutely familiar
to me.
553
00:19:34,207 --> 00:19:36,440
I know that I'm gonna make
corn pudding with shrimp
554
00:19:36,509 --> 00:19:37,708
and green chili sauce,
555
00:19:37,810 --> 00:19:39,677
blended up
with the onion chips.
556
00:19:39,779 --> 00:19:41,078
It's a really simple recipe
557
00:19:41,080 --> 00:19:43,781
but it always knocks people
out of their seats,
558
00:19:43,883 --> 00:19:45,249
like a punch in the mouth.
559
00:19:46,986 --> 00:19:48,920
[rock music playing]
560
00:19:48,922 --> 00:19:50,254
These dehydrated onion chips
561
00:19:50,356 --> 00:19:52,323
literally taste like onion.
562
00:19:52,325 --> 00:19:55,126
Those are the most flavorful
onion chips I've ever tried.
563
00:19:55,128 --> 00:19:58,930
You could use those onion
chips to form a coating
564
00:19:58,932 --> 00:20:00,131
to put on the shrimp.
565
00:20:00,133 --> 00:20:02,400
[Jhonny] This is definitely
gonna be a breading
566
00:20:02,402 --> 00:20:04,135
for the shrimp.
567
00:20:04,237 --> 00:20:05,937
I'm making
crispy onion shrimp
568
00:20:05,939 --> 00:20:08,506
with sweet coconut sauce.
569
00:20:08,508 --> 00:20:11,409
With the corn,
I'm going to make a succotas
570
00:20:11,411 --> 00:20:14,111
using jalapeno peppers,
red bell pepper,
571
00:20:14,113 --> 00:20:15,980
and a bunch of fresh herbs.
572
00:20:15,982 --> 00:20:17,215
After that appetizer
around...
573
00:20:17,217 --> 00:20:18,416
Right behind, coming down.
574
00:20:18,418 --> 00:20:21,018
I feel the energy,
the intensity.
575
00:20:21,020 --> 00:20:22,520
Kaitlyn and Charles
put together
576
00:20:22,522 --> 00:20:24,121
a very nice appetizer.
577
00:20:24,123 --> 00:20:25,990
Now it's time to really,
really show these judges
578
00:20:25,992 --> 00:20:27,325
what I can do.
579
00:20:29,062 --> 00:20:30,528
[Charles] This is a really
tough basket.
580
00:20:30,530 --> 00:20:33,464
I generally don't work
with any of those ingredients.
581
00:20:33,533 --> 00:20:34,565
Oh, it's sweet.
582
00:20:34,634 --> 00:20:35,700
I need to come up
with a plan.
583
00:20:35,768 --> 00:20:37,101
Oh, my goodness.
584
00:20:37,103 --> 00:20:39,003
And my mind just jumps
straight into Mediterranean.
585
00:20:39,005 --> 00:20:40,137
[rock music playing]
586
00:20:40,139 --> 00:20:41,405
[Charles] For my entree,
I'm going to make
587
00:20:41,407 --> 00:20:45,109
a Mediterranean couscous
with green curry-corn puree
588
00:20:45,111 --> 00:20:48,813
and a pancetta
and bergamot liqueur sauce.
589
00:20:48,848 --> 00:20:50,715
I think the appetizer round
went very well for me.
590
00:20:50,717 --> 00:20:52,116
Based on
the judges' comments,
591
00:20:52,118 --> 00:20:53,684
I'm sitting
in the top position.
592
00:20:55,321 --> 00:20:58,089
-Twenty-two minutes.
-[Ted] Twenty-two minutes.
593
00:20:58,791 --> 00:21:00,458
[Brooke] Bergamot is a citrus.
594
00:21:00,559 --> 00:21:02,093
It's that sort of citrus note
that you find
595
00:21:02,095 --> 00:21:04,128
in Earl Grey tea.
In a liqueur,
596
00:21:04,130 --> 00:21:06,530
it seems to be balanced out
by a lot of sugar.
597
00:21:06,532 --> 00:21:08,132
[Justin]
It's also really thick.
598
00:21:08,201 --> 00:21:09,200
Like it's almost like a...
599
00:21:09,202 --> 00:21:10,401
It has a syrup component
to it,
600
00:21:10,403 --> 00:21:12,003
so it could make a nice glaze.
601
00:21:14,007 --> 00:21:15,873
[Kaitlyn] Bergamot,
it's got a lot of citrus.
602
00:21:15,875 --> 00:21:18,109
So I'm starting to think
that I can use it
603
00:21:18,111 --> 00:21:19,810
in a spicy green chili sauce.
604
00:21:19,812 --> 00:21:24,115
I go for jalapeno,
poblano, and onions.
605
00:21:24,117 --> 00:21:27,518
And then I throw
the bergamot in.
606
00:21:27,520 --> 00:21:30,187
I am a sous-chef,
but my goal is definitely
607
00:21:30,189 --> 00:21:31,922
to own my own restaurant.
608
00:21:31,924 --> 00:21:33,924
So I want the $10,000
pretty bad.
609
00:21:33,926 --> 00:21:35,092
I'd definitely put it
in a nest egg.
610
00:21:37,530 --> 00:21:39,330
[Jhonny] I want to give
the judges a taste
611
00:21:39,332 --> 00:21:40,965
of my Afro-Caribbean cuisine
612
00:21:40,967 --> 00:21:42,967
So I'm making
a sweet coconut sauce
613
00:21:42,969 --> 00:21:44,802
with curry powder,
cayenne pepper,
614
00:21:44,904 --> 00:21:46,871
and a little bit
of lime juice.
615
00:21:46,873 --> 00:21:49,106
I decide to make
pickled red onions.
616
00:21:49,108 --> 00:21:52,610
So I pickle it in agave
and white wine vinegar.
617
00:21:52,612 --> 00:21:54,045
And then I'm using
the bergamot liqueur
618
00:21:54,047 --> 00:21:55,913
to deglaze my succotash.
619
00:21:55,915 --> 00:21:57,515
I was born in New York,
Spanish Harlem.
620
00:21:57,517 --> 00:22:00,217
And the love of food starte
at an early age for me.
621
00:22:00,219 --> 00:22:02,086
So preserving the integrity
of Afro-Latino food
622
00:22:02,088 --> 00:22:03,254
is really important to me.
623
00:22:03,323 --> 00:22:05,923
It'll show my children
where they come from
624
00:22:05,925 --> 00:22:07,091
and their histories.
625
00:22:09,796 --> 00:22:11,729
[Ted] Ten minutes
on the clock, chefs.
626
00:22:11,731 --> 00:22:14,098
I'm really curious to see what
they have going on in there.
627
00:22:14,100 --> 00:22:15,399
So I'm gonna head
in the kitchen.
628
00:22:15,401 --> 00:22:17,401
It could be a little dangerous
in there.
629
00:22:17,403 --> 00:22:19,103
I've spent some time
in kitchens. Kaitlyn.
630
00:22:19,105 --> 00:22:20,971
-Mmm-hmm. Yeah.
-How are we doing?
631
00:22:20,973 --> 00:22:23,607
It's super nerve-wracking
right now.
632
00:22:23,609 --> 00:22:24,709
I'll leave you alone then.
Good luck.
633
00:22:24,810 --> 00:22:26,077
-Thank you.
-How are we doing, Jhonny?
634
00:22:26,079 --> 00:22:27,912
-Great. How are you doing?
-I am wonderful.
635
00:22:27,914 --> 00:22:29,313
What did you think
of that smorgastarta
636
00:22:29,315 --> 00:22:30,514
when you saw that monstrosity?
637
00:22:30,516 --> 00:22:32,249
The smorgastarta was wild,
but I already had an idea
638
00:22:32,318 --> 00:22:33,884
as soon as I saw the shrimp.
639
00:22:33,886 --> 00:22:35,252
Keep working too.
Don't look at me and stop.
640
00:22:35,321 --> 00:22:37,121
-Time is still running.
-[Jhonny] Yeah, touche.
641
00:22:37,123 --> 00:22:38,956
-[Justin] Chef Charles.
-What is going on?
642
00:22:38,958 --> 00:22:40,825
-How are you, brother?
-I'm so good. How are you?
643
00:22:40,827 --> 00:22:42,226
Is there any
of these two chefs over here
644
00:22:42,228 --> 00:22:43,461
you have your eye on?
645
00:22:43,529 --> 00:22:45,062
-Are you...
-No.
646
00:22:45,064 --> 00:22:46,364
-[chuckles] He said no.
-No.
647
00:22:46,432 --> 00:22:48,299
[Justin] Do you think you're
the frontrunner over here?
648
00:22:48,301 --> 00:22:49,500
[Charles]
I got a good shot at winning.
649
00:22:49,502 --> 00:22:51,035
All right. I'll let you
keep cooking, brother.
650
00:22:51,037 --> 00:22:52,303
-Good luck.
-I appreciate it. Thank you.
651
00:22:55,508 --> 00:22:58,008
For my bergamot
and pancetta sauce,
652
00:22:59,312 --> 00:23:01,011
I'm adding the poblano in.
653
00:23:01,013 --> 00:23:02,980
Then I take the shrimp
and I chop them up
654
00:23:02,982 --> 00:23:04,682
and add them into my sauce.
655
00:23:05,618 --> 00:23:07,118
I'm very confident
with what I'm doing.
656
00:23:07,120 --> 00:23:08,586
I know it's on point.
657
00:23:08,588 --> 00:23:10,321
I'm gonna make
some yummy food.
658
00:23:10,323 --> 00:23:12,957
I can see the $10,000
and I think that
659
00:23:12,959 --> 00:23:14,725
I'm in a really good place
to come and get it.
660
00:23:15,828 --> 00:23:17,628
Five minutes
to get it done, chefs.
661
00:23:18,831 --> 00:23:20,698
Chef Charles, do you have
a final dish in mind?
662
00:23:20,700 --> 00:23:22,333
Do you know how you're gonna
plate it and everything?
663
00:23:22,435 --> 00:23:24,101
Yeah? I got a wink too.
664
00:23:24,103 --> 00:23:25,436
-He did?
-Did you see that?
665
00:23:25,538 --> 00:23:26,771
I told you, Charles
is confident over there.
666
00:23:26,773 --> 00:23:28,138
Very confident.
667
00:23:29,008 --> 00:23:30,941
[Kaitlyn] Charles definitel
has an air of confidence
668
00:23:30,943 --> 00:23:33,611
but I'm excited to compete
with good competition.
669
00:23:33,679 --> 00:23:36,213
And I think I'm the one
going to get that $10,000.
670
00:23:37,049 --> 00:23:38,616
I do work with shrimp a lot
671
00:23:38,717 --> 00:23:40,317
When I see that
it's already cooked,
672
00:23:40,319 --> 00:23:41,886
I season it with lemon.
673
00:23:41,888 --> 00:23:43,220
I'm gonna use that dill
674
00:23:43,222 --> 00:23:44,722
and just get some olive oil
675
00:23:44,724 --> 00:23:46,023
and salt and pepper in there.
676
00:23:47,360 --> 00:23:50,428
[rock music playing]
677
00:23:50,430 --> 00:23:52,897
[Jhonny] I mix the onion chi
with panko rice flour
678
00:23:52,899 --> 00:23:56,300
and hot sauce as the dry mix
for my crispy shrimp.
679
00:23:56,302 --> 00:23:57,935
Down behind.
680
00:23:57,937 --> 00:23:59,236
Since they're already cooked
681
00:23:59,305 --> 00:24:00,871
I don't wanna overcook
these shrimp.
682
00:24:00,873 --> 00:24:03,707
The shrimp only need
20 to 30 seconds to fry.
683
00:24:03,809 --> 00:24:05,543
How long would it be safe
684
00:24:05,611 --> 00:24:07,344
to fry a breaded shrimp
that's been cooked already?
685
00:24:07,446 --> 00:24:08,679
[Justin] I don't think
it can go in there
686
00:24:08,681 --> 00:24:10,047
for more than a minute
to 90 seconds.
687
00:24:10,049 --> 00:24:11,549
But the question is,
can you get the coating
crispy enough?
688
00:24:11,617 --> 00:24:12,550
Can you get the crispiness?
689
00:24:12,651 --> 00:24:14,685
[rock music playing]
690
00:24:14,687 --> 00:24:16,620
One minute left
on the clock, chefs.
691
00:24:16,622 --> 00:24:19,423
[intense music playing]
692
00:24:19,425 --> 00:24:20,925
I gotta get
everything perfect.
693
00:24:22,128 --> 00:24:23,427
So for the finishing touch,
694
00:24:23,429 --> 00:24:25,596
I decide to crush
some of the onion chips
695
00:24:25,598 --> 00:24:27,398
and put it on top
for texture.
696
00:24:27,400 --> 00:24:29,700
[Charles] I want to add
some freshness to my dish.
697
00:24:29,702 --> 00:24:31,402
So I'm gonna take
some cherry tomatoes
698
00:24:31,404 --> 00:24:34,305
in this smorgastarta,
some basil, some parsley.
699
00:24:34,307 --> 00:24:36,073
I'm gonna fold
all that through
700
00:24:36,075 --> 00:24:37,775
with a little bit
of rice wine vinegar.
701
00:24:37,777 --> 00:24:40,144
I'm draping that over the to
of the couscous.
702
00:24:40,246 --> 00:24:43,113
Charles has not touched
his onion chips yet.
703
00:24:43,115 --> 00:24:44,715
-Oh, no.
-[Charles] I know I need
704
00:24:44,817 --> 00:24:46,250
to incorporate
the onion chips.
705
00:24:46,285 --> 00:24:47,618
And so I'm just
gonna crush them up
706
00:24:47,620 --> 00:24:49,086
and pop them over the dish.
707
00:24:49,088 --> 00:24:50,955
Chefs,
all four basket ingredients
708
00:24:50,957 --> 00:24:53,090
must be front and center.
709
00:24:53,092 --> 00:24:54,892
-Ten, nine...
-[Justin] Less than 10
710
00:24:54,894 --> 00:24:57,461
-to wipe and garnish, guys.
-eight, seven,
711
00:24:57,530 --> 00:25:01,398
six, five, four, three,
712
00:25:01,400 --> 00:25:03,801
two, one. Time's up!
713
00:25:03,803 --> 00:25:05,402
-[applause]
-[Brooke] Good job.
714
00:25:05,404 --> 00:25:06,937
-[Justin] Woo.
-Woo.
715
00:25:06,939 --> 00:25:09,306
-Nice.
-[exhales] Good work, guys.
716
00:25:09,308 --> 00:25:10,608
-[Kaitlyn] Yeah.
-Yeah. Crushed that.
717
00:25:10,610 --> 00:25:11,909
I think it turned out
really well.
718
00:25:11,911 --> 00:25:13,410
It's just about managing
your time effectively.
719
00:25:14,814 --> 00:25:17,815
Very confident that I'll be
taking $10,000 home today.
720
00:25:17,817 --> 00:25:20,818
[intense music playing]
721
00:25:20,887 --> 00:25:22,786
[Jhonny] I didn't get
the shrimp as crispy
722
00:25:22,788 --> 00:25:25,556
as I wanted them to, but...
I'm super proud of this dish
723
00:25:25,658 --> 00:25:26,724
I think that
this dish will take me
724
00:25:26,825 --> 00:25:27,758
to the next round for sure.
725
00:25:27,760 --> 00:25:30,828
[intense music playing]
726
00:25:37,403 --> 00:25:41,171
Chefs, we asked you to make
entrees with smorgastarta,
727
00:25:41,173 --> 00:25:44,174
crispy onion chips,
corn on the cob,
728
00:25:44,176 --> 00:25:46,010
and bergamot liqueur.
729
00:25:46,012 --> 00:25:48,312
So, Kaitlyn, please tell us
about your dish.
730
00:25:48,314 --> 00:25:51,549
I have prepared for you
a corn pudding
731
00:25:51,617 --> 00:25:55,586
with a green chili sauce
and poached shrimp.
732
00:25:55,588 --> 00:25:56,987
And the bergamot liqueur?
733
00:25:56,989 --> 00:25:59,323
In the green chili sauce.
734
00:26:00,226 --> 00:26:02,092
This is a gorgeous bowl
of food.
735
00:26:02,094 --> 00:26:04,628
And the fact that you added
that bergamot liqueur
736
00:26:04,630 --> 00:26:06,330
to the green chili sauce,
I feel like
737
00:26:06,332 --> 00:26:07,765
it was really smart
'cause you masked
738
00:26:07,767 --> 00:26:10,100
the sweetness with the spice
739
00:26:10,202 --> 00:26:11,702
and it feels very balanced.
740
00:26:11,804 --> 00:26:13,938
-Really beautiful flavors.
-Thank you.
741
00:26:13,940 --> 00:26:16,707
[Justin] Chef Kaitlyn,
I love the green chili sauce
742
00:26:16,776 --> 00:26:18,909
My only critique would be,
I don't think it needed
743
00:26:18,911 --> 00:26:21,178
those onion chips on top.
They got a little bit soggy.
744
00:26:21,180 --> 00:26:22,980
But this is
a very well thought out
745
00:26:22,982 --> 00:26:24,481
-and beautiful dish.
-Great. Thank you so much.
746
00:26:24,483 --> 00:26:25,983
[Marc] You obviously know
how to cook,
747
00:26:25,985 --> 00:26:28,385
but it just didn't read
as a main course.
748
00:26:28,387 --> 00:26:30,621
The only texture on that plate
were the shrimp
749
00:26:30,690 --> 00:26:32,690
which were put cold
on top of warm pudding.
750
00:26:32,692 --> 00:26:34,825
And that's where I'm having
a hard time with this.
751
00:26:34,927 --> 00:26:36,727
Got it.
752
00:26:36,795 --> 00:26:39,229
[Ted] Thank you, Chef Kaitlyn.
Next up is Chef Jhonny.
753
00:26:39,231 --> 00:26:41,799
I prepared for you
a crispy fried shrimp
754
00:26:41,801 --> 00:26:46,003
with Southern succotash
and a sweet coconut sauce.
755
00:26:46,005 --> 00:26:47,504
There's also quick
pickled red onions on there
756
00:26:47,506 --> 00:26:49,206
like a salsa criolla.
757
00:26:49,208 --> 00:26:51,342
The shrimp,
you coated them in the onion?
758
00:26:51,443 --> 00:26:53,544
Yeah. So I blended
the onion chip
759
00:26:53,613 --> 00:26:55,679
and I mixed it with rice flour
and panko,
760
00:26:55,681 --> 00:26:57,881
and then dropped them
in the fryer.
761
00:26:57,883 --> 00:26:59,817
So, Jhonny, you took...
Already cooked shrimp
762
00:26:59,819 --> 00:27:01,285
and you put the breading
on them
763
00:27:01,287 --> 00:27:03,921
and you fried them
for about 25 seconds.
764
00:27:03,923 --> 00:27:05,823
I think that 30 seconds
765
00:27:05,825 --> 00:27:07,725
is enough to cook the breading
766
00:27:07,727 --> 00:27:10,060
without overcooking
the shrimp.
767
00:27:10,062 --> 00:27:12,096
I agree.
It was definitely enough
768
00:27:12,098 --> 00:27:13,697
to warm up the shrimp.
769
00:27:13,699 --> 00:27:15,899
My issue is that
once you put them
770
00:27:15,901 --> 00:27:18,302
into this sort of brothy stew,
771
00:27:18,304 --> 00:27:19,703
the breading just fell off.
772
00:27:19,772 --> 00:27:22,106
But the succotash
is absolutely
773
00:27:22,174 --> 00:27:23,340
like out-of-this-world
delicious.
774
00:27:23,409 --> 00:27:24,441
Thank you.
775
00:27:24,543 --> 00:27:26,176
[Brooke]
And your coconut curry brot
776
00:27:26,178 --> 00:27:27,878
is the highlight
of this whole dish for me.
777
00:27:27,880 --> 00:27:29,146
[Jhonny] Awesome. Thank you
778
00:27:29,148 --> 00:27:30,714
The broth
is absolutely delicious.
779
00:27:30,716 --> 00:27:32,316
And your succotash,
I think was beautiful.
780
00:27:32,318 --> 00:27:33,951
The shrimp, like Brooke said,
when it...
781
00:27:33,953 --> 00:27:35,719
when it gets down
into that coconut broth,
782
00:27:35,721 --> 00:27:37,955
it does get a little soggy
and then starts to fall off.
783
00:27:37,957 --> 00:27:39,823
I mean, it comes down
to plating.
784
00:27:39,825 --> 00:27:41,525
You didn't plate it right
785
00:27:41,527 --> 00:27:44,328
because if you had piled
your succotash in the middle,
786
00:27:44,330 --> 00:27:46,196
placed your shrimp
on top of that,
787
00:27:46,198 --> 00:27:48,399
put this beautiful sauce
around it,
788
00:27:48,401 --> 00:27:50,901
it would have kept
the shrimp crispy.
789
00:27:50,903 --> 00:27:52,603
But my hat's off to you.
790
00:27:52,605 --> 00:27:54,204
You weaved really good flavors
into this dish.
791
00:27:54,206 --> 00:27:55,439
Awesome.
792
00:27:55,541 --> 00:27:57,107
Chef, tell us where you work.
793
00:27:57,176 --> 00:27:59,309
I am the chef owner
of my own little pop-up
794
00:27:59,311 --> 00:28:00,778
in Seattle, Washington.
795
00:28:00,780 --> 00:28:02,579
It's called
Lenox Afro Latin Soul.
796
00:28:02,581 --> 00:28:04,348
I'm Puerto Rican
and Cuban by descent
797
00:28:04,450 --> 00:28:07,418
and we focus on those
classic home-cooked meals
798
00:28:07,420 --> 00:28:09,219
that you would get
from your abuela.
799
00:28:09,221 --> 00:28:10,688
Winning this competition
would mean a lot to me.
800
00:28:10,690 --> 00:28:12,623
$10,000 would go a long way.
801
00:28:12,625 --> 00:28:14,224
I dream of opening up
a food truck
802
00:28:14,226 --> 00:28:16,226
and being able
to share my food with
803
00:28:16,228 --> 00:28:17,895
as much of the community
that I can.
804
00:28:17,897 --> 00:28:19,063
Good for you.
805
00:28:19,065 --> 00:28:20,431
[Ted] Thank you, Chef Jhonny.
806
00:28:20,433 --> 00:28:22,099
Finally, Chef Charles.
807
00:28:22,101 --> 00:28:24,902
I made for you my take
on a Mediterranean bowl.
808
00:28:24,904 --> 00:28:27,805
We have green curry
corn puree on the bottom.
809
00:28:27,807 --> 00:28:30,708
We have a bergamot
pancetta sauce
810
00:28:30,710 --> 00:28:33,210
and then some fresh herbs
over couscous,
811
00:28:33,212 --> 00:28:34,778
and a little cotija cheese
over the top.
812
00:28:34,780 --> 00:28:35,946
[Marc]
You got a lot done here.
813
00:28:35,948 --> 00:28:37,614
Did you have a sous-chef
with you over there?
814
00:28:37,716 --> 00:28:38,949
Wow.
815
00:28:38,951 --> 00:28:40,617
[Brooke] I'm blown away
by how much flavor
816
00:28:40,619 --> 00:28:42,119
you got onto one plate.
817
00:28:42,121 --> 00:28:43,620
This is a flavor bomb.
818
00:28:44,790 --> 00:28:47,057
However,
texture of the shrimp
819
00:28:47,059 --> 00:28:50,060
is a little bit rubbery
because you cooked it
820
00:28:50,062 --> 00:28:52,629
with the pancetta and I think
it overcooked the shrimp.
821
00:28:52,631 --> 00:28:54,298
But all in all,
822
00:28:54,300 --> 00:28:56,867
I'm getting a lot
of balanced flavors.
823
00:28:56,869 --> 00:28:59,103
That pancetta
along with the poblanos,
824
00:28:59,204 --> 00:29:00,804
I thought was fantastic.
825
00:29:00,906 --> 00:29:02,873
Really works well
with that couscous.
826
00:29:02,875 --> 00:29:05,943
But some of my herbs were just
kind of weirdly picked.
827
00:29:05,945 --> 00:29:08,378
I'm getting a lot
of long stems and stuff,
828
00:29:08,380 --> 00:29:09,813
some bunches.
829
00:29:09,882 --> 00:29:10,814
[Marc] I'm gonna agree
with them.
830
00:29:10,916 --> 00:29:12,816
The herbs
are a little overwhelming.
831
00:29:12,818 --> 00:29:15,619
And I'm wondering why you put
the chips on top of the dish.
832
00:29:15,621 --> 00:29:17,688
[Charles] I just knew that
I needed to incorporate it.
833
00:29:17,690 --> 00:29:19,256
And so I've added it
as a textural component
834
00:29:19,358 --> 00:29:21,225
-over the top.
-I do think you made
835
00:29:21,227 --> 00:29:23,360
a pretty big mistake
with this onion chip.
836
00:29:23,462 --> 00:29:25,062
You have to use
the ingredient,
837
00:29:25,064 --> 00:29:27,264
and just dropping it
on the end of the plate
838
00:29:27,366 --> 00:29:29,500
like that,
to me is a bit of a defense.
839
00:29:29,502 --> 00:29:30,701
It's super soggy.
840
00:29:30,703 --> 00:29:33,303
It's something that I know
you don't even wanna eat.
841
00:29:33,305 --> 00:29:35,105
-[laughs]
-Right.
842
00:29:35,207 --> 00:29:37,307
Okay. I hope you have
enough energy left
843
00:29:37,309 --> 00:29:40,344
to make dessert if you make it
to the final round.
844
00:29:41,814 --> 00:29:43,514
[Charles] Those onion chips
man, that was tricky.
845
00:29:43,516 --> 00:29:46,784
But out of the three of us,
I'd say that Kaitlyn
846
00:29:46,786 --> 00:29:48,485
would get Chopped
just for maybe a lack
847
00:29:48,487 --> 00:29:50,220
of textural component
standpoint.
848
00:29:51,924 --> 00:29:53,824
Marc said my dish
was lacking texture,
849
00:29:53,926 --> 00:29:55,526
but I absolutely feel
like it's a toss-up
850
00:29:55,528 --> 00:29:56,793
and it's anyone's game.
851
00:29:56,795 --> 00:29:59,129
I think we've all done
a really solid job thus far
852
00:29:59,231 --> 00:30:01,865
[intense music playing]
853
00:30:09,275 --> 00:30:11,942
[Ted] Whose dish
is on the chopping block?
854
00:30:11,944 --> 00:30:14,978
[intense music playing]
855
00:30:22,087 --> 00:30:25,122
[Ted] Chef Charles,
you've been Chopped. Judges?
856
00:30:25,191 --> 00:30:27,558
Chef Charles, what you did
with the pancetta
857
00:30:27,659 --> 00:30:29,993
and the poblano,
that was absolutely delicious.
858
00:30:29,995 --> 00:30:31,728
For us, it just came down
to a few misses.
859
00:30:31,830 --> 00:30:34,298
The overabundance
of poorly picked herbs
860
00:30:34,300 --> 00:30:35,766
just was a little off-putting.
861
00:30:35,768 --> 00:30:38,035
Those crispy onion chips,
they got a little soggy.
862
00:30:38,037 --> 00:30:39,536
And lastly, it's the shrimp.
863
00:30:39,605 --> 00:30:41,271
It just got
a little bit rubbery.
864
00:30:41,273 --> 00:30:43,307
And so we had to chop you.
865
00:30:43,309 --> 00:30:44,675
Appreciate that. Thank you.
866
00:30:44,677 --> 00:30:46,310
-[Marc] Thank you.
-Thank you.
867
00:30:46,312 --> 00:30:48,212
I thought the onion chips
would be a nice garnish.
868
00:30:48,214 --> 00:30:49,446
But, uh, you know,
that was tricky.
869
00:30:49,548 --> 00:30:51,114
But I gave it my best shot
870
00:30:51,183 --> 00:30:53,050
and I'll keep
pushing forward every day.
871
00:30:59,024 --> 00:31:00,624
Chef Kaitlyn, Chef Jhonny.
872
00:31:00,626 --> 00:31:03,060
If smorgastarta
and mac and cheese powder
873
00:31:03,062 --> 00:31:05,295
couldn't stop you,
can anything?
874
00:31:05,297 --> 00:31:06,630
Nothing's gonna stop me.
875
00:31:06,632 --> 00:31:08,365
-You're going down.
-Oh, boy.
876
00:31:08,400 --> 00:31:09,766
[Jhonny] Kaitlyn and I
are neck-and-neck.
877
00:31:09,768 --> 00:31:12,803
But I'm ready to bring
my full force.
878
00:31:12,905 --> 00:31:15,305
The final baskets
are often the hardest.
879
00:31:15,307 --> 00:31:16,606
Let's see what you think.
880
00:31:18,911 --> 00:31:22,012
Competing against Jhonny,
I know it's gonna be tough
881
00:31:22,014 --> 00:31:24,014
but I'm going to pull out
all the stops.
882
00:31:24,016 --> 00:31:26,216
But it all comes down
to this dessert round here.
883
00:31:26,218 --> 00:31:27,517
Open them up.
884
00:31:28,921 --> 00:31:31,655
-Oh.
-Pig's feet?
885
00:31:31,657 --> 00:31:33,991
Almost like pig tail
or something.
886
00:31:33,993 --> 00:31:35,959
[Ted] We're about to find out
if delicious desserts
887
00:31:35,961 --> 00:31:38,695
can come together
from pig tails.
888
00:31:38,697 --> 00:31:39,963
Cherries.
889
00:31:39,965 --> 00:31:41,932
[Ted] Maraschino cherries.
890
00:31:43,202 --> 00:31:44,635
What's this? Long pepper.
891
00:31:44,637 --> 00:31:46,203
I don't know what that is.
892
00:31:46,205 --> 00:31:47,537
[Ted] Long peppers.
893
00:31:47,639 --> 00:31:49,106
Yeah. Throw me for a loop
on that one.
894
00:31:49,108 --> 00:31:50,173
I have never seen that.
895
00:31:50,175 --> 00:31:52,509
And pistachio cream.
896
00:31:52,511 --> 00:31:54,945
[Ted] And pistachio cream.
897
00:31:54,947 --> 00:31:56,280
We'll make it work.
898
00:31:56,282 --> 00:31:57,814
This is my time to shine.
899
00:31:57,916 --> 00:31:59,683
Half an hour to go, go, go.
900
00:31:59,685 --> 00:32:00,851
Clock starts now.
901
00:32:00,853 --> 00:32:04,655
[intense music playing]
902
00:32:04,657 --> 00:32:07,958
Judges, it's time to pig out
on pig tail desserts.
903
00:32:07,960 --> 00:32:10,093
-How excited are you?
-I'm pretty excited.
904
00:32:10,095 --> 00:32:11,828
I love pig tails and I think
I'm really excited to see
905
00:32:11,930 --> 00:32:13,030
what these chefs do with that.
906
00:32:13,032 --> 00:32:14,698
You could pull that meat off.
907
00:32:14,700 --> 00:32:16,066
You could candy it,
even glaze it,
908
00:32:16,068 --> 00:32:17,267
and some
of that maraschino cherry.
909
00:32:17,269 --> 00:32:19,036
-Yeah. Brilliant.
-That's not a bad idea.
910
00:32:19,038 --> 00:32:20,771
Not a bad idea.
911
00:32:20,773 --> 00:32:22,506
[Kaitlyn] I'm excited
about the pig tails.
912
00:32:22,508 --> 00:32:24,875
My plan
is to render out the fat
913
00:32:24,877 --> 00:32:26,910
and add the cherries in.
914
00:32:26,912 --> 00:32:29,179
The dish I'm gonna make
is chocolate cake
915
00:32:29,181 --> 00:32:30,714
with pig's tail,
916
00:32:30,716 --> 00:32:33,350
and confit
maraschino cherries.
917
00:32:34,353 --> 00:32:37,020
Cake is gonna work really well
with this.
918
00:32:37,022 --> 00:32:38,956
I'm feeling the pressure,
919
00:32:38,958 --> 00:32:41,024
for any mistake I make,
I can get Chopped.
920
00:32:43,329 --> 00:32:46,697
Guys, that pistachio cream
is absolutely delicious.
921
00:32:46,699 --> 00:32:48,465
You make a quick
little anglaise,
922
00:32:48,500 --> 00:32:50,767
throw that in there, pop it
in the ice cream machine.
923
00:32:50,769 --> 00:32:52,769
That's good.
That's really good.
924
00:32:52,771 --> 00:32:54,271
[Marc] That maraschino
cherries there,
925
00:32:54,273 --> 00:32:56,173
you can put a little of those
in there.
926
00:32:56,175 --> 00:32:57,607
Pistachio paste
is what most people use
927
00:32:57,709 --> 00:32:59,076
to make pistachio ice cream.
928
00:32:59,078 --> 00:33:02,045
It's just blended
pistachios with sugar.
929
00:33:04,350 --> 00:33:06,783
My kids love ice cream.
930
00:33:06,785 --> 00:33:10,287
So, I'm making cherry
and pistachio ice cream
931
00:33:10,289 --> 00:33:12,689
with crispy pig tails.
932
00:33:12,691 --> 00:33:14,791
I wanna win
this competition so bad,
933
00:33:14,926 --> 00:33:16,626
I can just taste it.
934
00:33:16,628 --> 00:33:19,629
I'm feeling super confident
and it would just be so grea
935
00:33:19,631 --> 00:33:22,332
to be able to bring home
the gold for the family.
936
00:33:26,271 --> 00:33:29,106
Twenty minutes remaining
on the clock, chefs.
937
00:33:29,108 --> 00:33:30,607
[Brooke] Chef Kaitlyn,
what are you making?
938
00:33:30,609 --> 00:33:31,975
How long is that gonna take
to bake?
939
00:33:31,977 --> 00:33:33,276
[Kaitlyn]
I spread it super thin.
940
00:33:33,278 --> 00:33:34,678
If you're gonna
bake something,
941
00:33:34,680 --> 00:33:36,079
-it better be very thin...
-Yeah.
942
00:33:36,081 --> 00:33:37,080
and cook quickly.
943
00:33:37,082 --> 00:33:38,715
[Kaitlyn]
I get my cake in the oven.
944
00:33:38,817 --> 00:33:40,884
And then I taste
the long pepper
945
00:33:40,886 --> 00:33:43,553
and it just tastes
like black pepper.
946
00:33:43,622 --> 00:33:45,322
And I know that
they'll go nicely
947
00:33:45,324 --> 00:33:47,090
into standard
whipped cream.
948
00:33:48,427 --> 00:33:49,826
There's 15 minutes left
and I'm starting
949
00:33:49,895 --> 00:33:52,529
to feel the pressure.
But I'm laser-focused.
950
00:33:52,531 --> 00:33:54,431
I'm gonna use everything
I've got.
951
00:33:56,902 --> 00:33:58,602
Jhonny, how are you feeling?
952
00:33:58,703 --> 00:34:00,037
Busy, busy, always working.
953
00:34:00,039 --> 00:34:01,405
You're making us an ice cream?
954
00:34:01,407 --> 00:34:03,407
Ice cream
with some crispy pig tails.
955
00:34:03,409 --> 00:34:04,975
[Marc] Okay. Good.
956
00:34:04,977 --> 00:34:07,010
Just make ice cream
and not butter.
957
00:34:07,012 --> 00:34:09,980
Pig tails is tricky because
there's not a lot of meat.
958
00:34:09,982 --> 00:34:11,314
It's a lot of bone.
959
00:34:11,316 --> 00:34:13,817
So I know that I want
to get that cartilage off,
960
00:34:13,919 --> 00:34:15,485
slice it up real thin,
and get it into the fryer
961
00:34:15,487 --> 00:34:17,621
to get them nice and crispy
to use them
962
00:34:17,689 --> 00:34:19,823
as a topping
for my ice cream.
963
00:34:19,891 --> 00:34:22,926
All right, chefs,
10 minutes left on the clock.
964
00:34:22,928 --> 00:34:24,995
So the long pepper,
965
00:34:24,997 --> 00:34:26,630
it's got a little bit
of numbing feeling,
966
00:34:26,731 --> 00:34:28,532
sort of like Sichuan.
It's a little floral.
967
00:34:28,600 --> 00:34:30,801
They carry some heat though
for sure.
968
00:34:30,869 --> 00:34:32,969
[Jhonny]
The long pepper, it's spicy
969
00:34:32,971 --> 00:34:35,806
And I instantly think
spice mixture
970
00:34:35,907 --> 00:34:38,875
with cinnamon, star anise,
and allspice...
971
00:34:40,179 --> 00:34:41,778
to give the pig tails
just a little bit
972
00:34:41,780 --> 00:34:43,980
more of a kick and a punch.
973
00:34:43,982 --> 00:34:46,616
Kaitlyn, she's baking cakes
without breaking a sweat.
974
00:34:46,718 --> 00:34:48,452
And I'm just over here
just bullets...
975
00:34:48,520 --> 00:34:50,320
-Behind...
-Draining.
976
00:34:50,322 --> 00:34:52,722
-Coming down.
-She's a tough competitor.
977
00:34:52,758 --> 00:34:54,991
Kaitlyn, how are you feeling?
The cake's getting ready?
978
00:34:54,993 --> 00:34:56,960
-Super solid, man.
-Solid?
979
00:34:56,962 --> 00:34:59,796
-Solid.
-That's some confidence.
980
00:34:59,798 --> 00:35:01,865
[Kaitlyn] I'm definitely
feeling confident.
981
00:35:01,867 --> 00:35:04,534
That $10,000
is at the end of this round.
982
00:35:04,636 --> 00:35:06,603
And I know
with only two of us,
983
00:35:06,605 --> 00:35:08,305
it could be mine.
984
00:35:08,307 --> 00:35:11,074
I'm making a lime
and pistachio cream.
985
00:35:11,076 --> 00:35:13,310
I taste the pistachio cream
and I know it needs
986
00:35:13,312 --> 00:35:15,912
a lot of acid to balance out
all that sweetness.
987
00:35:15,914 --> 00:35:18,348
So I get the pistachio crea
into a bowl,
988
00:35:18,417 --> 00:35:21,084
I zest my limes
into that bowl,
989
00:35:21,086 --> 00:35:22,419
and I squeeze the juice
from those limes
990
00:35:22,421 --> 00:35:23,620
right in with it.
991
00:35:23,722 --> 00:35:25,288
All right, chefs,
less than five minutes left
992
00:35:25,290 --> 00:35:26,756
on that clock.
993
00:35:28,093 --> 00:35:30,827
I go to take my ice cream
out of the ice cream machine,
and...
994
00:35:30,829 --> 00:35:32,429
Well, that's not good.
995
00:35:32,431 --> 00:35:34,131
It's butter. I overchurned i
996
00:35:34,133 --> 00:35:35,632
[Marc] Guys, I'm watching
Jhonny's ice cream
997
00:35:35,700 --> 00:35:37,100
coming out the machine.
I think he did exactly
998
00:35:37,102 --> 00:35:38,935
-what I asked him not to do.
-Oh, did he overchurn it?
999
00:35:38,937 --> 00:35:40,604
-He made butter.
-Oh, he overchurned it?
1000
00:35:40,672 --> 00:35:42,239
That is actually
an exceptionally
1001
00:35:42,241 --> 00:35:44,674
-bad case of overchurning.
-That's not recoverable.
1002
00:35:44,676 --> 00:35:46,810
Panic is setting in.
1003
00:35:46,912 --> 00:35:49,713
I have two basket ingredient
in this ice cream.
1004
00:35:49,715 --> 00:35:51,181
I need to figure this out.
1005
00:35:51,717 --> 00:35:53,116
[grumbling]
1006
00:35:53,118 --> 00:35:55,352
I feel like the wheels
are coming off the bus here.
1007
00:35:55,453 --> 00:35:56,520
How do I save this?
1008
00:35:58,490 --> 00:36:00,323
Ay yai yai.
1009
00:36:05,130 --> 00:36:06,463
Ay yai yai.
1010
00:36:06,565 --> 00:36:07,631
My ice cream is overchurned
1011
00:36:07,633 --> 00:36:09,099
It's like butter.
1012
00:36:09,101 --> 00:36:11,301
I look at the clock
and I realize that
1013
00:36:11,303 --> 00:36:13,403
I don't have enough time
to make more.
1014
00:36:13,405 --> 00:36:15,105
[Marc] He's taking
the ice cream and he's trying
1015
00:36:15,107 --> 00:36:17,374
to whisk in milk into it
to soften it.
1016
00:36:17,376 --> 00:36:19,442
-Might be unrecoverable.
-How are you feeling, Jhonny?
1017
00:36:19,511 --> 00:36:21,111
I hit some snags,
but we're gonna go.
1018
00:36:21,113 --> 00:36:22,946
You're gonna get there? Okay.
1019
00:36:22,948 --> 00:36:25,448
[Ted] One minute left
on the clock, chefs.
1020
00:36:26,451 --> 00:36:28,418
It's getting
to the last seconds,
1021
00:36:28,420 --> 00:36:30,420
I'm honestly feeling
like I gotta speed it up
1022
00:36:30,422 --> 00:36:31,788
because I might not
get everything on.
1023
00:36:31,790 --> 00:36:32,889
Thirty seconds left.
1024
00:36:32,891 --> 00:36:34,958
Close it in
and bring it home, guys.
1025
00:36:34,960 --> 00:36:37,194
[Jhonny]
My ice cream is melting hard
1026
00:36:38,230 --> 00:36:39,763
My heart sinks.
1027
00:36:39,765 --> 00:36:41,831
Chefs, final seconds
of the final round.
1028
00:36:41,900 --> 00:36:43,934
-Ten, nine...
-Ten seconds, guys.
1029
00:36:43,936 --> 00:36:46,937
eight, seven, six,
1030
00:36:46,939 --> 00:36:49,172
-five, four...
-Oh, boy.
1031
00:36:49,174 --> 00:36:51,608
three, two, one.
1032
00:36:52,477 --> 00:36:54,211
-Time's up!
-[applause]
1033
00:36:54,213 --> 00:36:55,512
[Brooke] Good job, guys.
1034
00:37:00,886 --> 00:37:02,452
A little disappointed.
1035
00:37:02,521 --> 00:37:04,321
Nobody likes
melted ice cream, so...
1036
00:37:04,389 --> 00:37:06,523
[Marc laughs]
1037
00:37:06,525 --> 00:37:07,524
[Kaitlyn] I'm really excited.
1038
00:37:07,526 --> 00:37:08,959
It came together nicely
for me.
1039
00:37:08,961 --> 00:37:10,827
Just might be
a $10,000 dessert.
1040
00:37:12,965 --> 00:37:14,764
Chef Kaitlyn, Chef Jhonny,
1041
00:37:14,766 --> 00:37:17,167
your last task here
was to make desserts
1042
00:37:17,169 --> 00:37:20,303
with pig tails,
maraschino cherries,
1043
00:37:20,372 --> 00:37:23,506
long pepper,
and pistachio cream.
1044
00:37:23,508 --> 00:37:25,175
Chef Jhonny,
tell us about your dish.
1045
00:37:25,177 --> 00:37:27,310
I prepared a cherry ice cream
1046
00:37:27,412 --> 00:37:29,179
with crispy pig tails
1047
00:37:29,181 --> 00:37:32,015
and pistachio cherry coulis
on the bottom.
1048
00:37:34,219 --> 00:37:36,219
So you were struggling
with the ice cream over there.
1049
00:37:36,288 --> 00:37:38,054
What did you do
to recover from that?
1050
00:37:38,056 --> 00:37:40,423
I just hit it
with a little bit of milk
just to thin it out.
1051
00:37:40,425 --> 00:37:41,758
And it's definitely
disappointing
1052
00:37:41,760 --> 00:37:43,226
when you have an idea
and it doesn't work.
1053
00:37:43,328 --> 00:37:45,028
It's disappointing for us too.
1054
00:37:45,030 --> 00:37:46,963
This is a big mistake.
1055
00:37:46,965 --> 00:37:48,832
There's very little way
1056
00:37:48,900 --> 00:37:50,934
to recover
overchurned ice cream.
1057
00:37:50,936 --> 00:37:53,103
With that said,
the flavor of it is great.
1058
00:37:53,105 --> 00:37:54,704
And I'm really impressed
with the crunch
1059
00:37:54,706 --> 00:37:55,939
on those pig tails.
1060
00:37:55,941 --> 00:37:57,674
They're something
that I find myself going back
1061
00:37:57,676 --> 00:37:59,276
-into the bowl for.
-Thank you.
1062
00:38:00,445 --> 00:38:02,045
[Marc]
The pig tails are fantastic
1063
00:38:02,047 --> 00:38:04,014
If I can get past
the milk solids,
1064
00:38:04,016 --> 00:38:05,815
-the flavor is really good.
-Thank you.
1065
00:38:05,884 --> 00:38:07,784
It was a solid recovery
for what could have been
1066
00:38:07,786 --> 00:38:09,219
an absolute disaster.
1067
00:38:09,221 --> 00:38:10,954
In my mind, I thought
maybe you could've just
1068
00:38:10,956 --> 00:38:12,055
turned it into a milkshake,
1069
00:38:12,057 --> 00:38:14,424
garnish it with all these,
given us a straw,
1070
00:38:14,426 --> 00:38:16,826
little crispy pig tails,
but again, awesome recovery.
1071
00:38:16,928 --> 00:38:18,795
-Thank you.
-[Ted] Thank you, Chef Jhonny.
1072
00:38:18,797 --> 00:38:20,230
Finally, Chef Kaitlyn.
1073
00:38:20,232 --> 00:38:22,899
I made for you guys
a chocolate cake
1074
00:38:22,901 --> 00:38:25,669
with long pepper
whipped cream,
1075
00:38:25,671 --> 00:38:27,504
confit cherries
with the pig's tail,
1076
00:38:27,506 --> 00:38:30,273
and a lime
and pistachio cream.
1077
00:38:31,310 --> 00:38:33,109
I'm really impressed
with the texture
1078
00:38:33,111 --> 00:38:34,744
and the consistency
of this cake.
1079
00:38:34,746 --> 00:38:36,513
It's very delicious.
1080
00:38:36,515 --> 00:38:39,783
I love the texture
of your pig tail.
1081
00:38:39,785 --> 00:38:43,787
It feels like candied pork
which is slightly savory
1082
00:38:43,789 --> 00:38:46,022
but also really tasty.
1083
00:38:46,024 --> 00:38:48,291
The flavor is delicious.
1084
00:38:48,293 --> 00:38:50,093
It's a nice balance
of sweet and savory.
1085
00:38:50,095 --> 00:38:51,961
Thank you.
1086
00:38:51,963 --> 00:38:53,963
I love incorporating those
pig tails with the cherries.
1087
00:38:53,965 --> 00:38:55,932
About the cherries,
cutting them up
1088
00:38:55,934 --> 00:38:56,900
or tearing them up
a little bit
1089
00:38:56,902 --> 00:38:59,202
just so they weren't
just giant balls...
1090
00:38:59,271 --> 00:39:00,202
-[Kaitlyn] Totally.
-of cherry.
1091
00:39:00,272 --> 00:39:02,405
When I ate a whole cherry,
it was like,
1092
00:39:02,407 --> 00:39:04,674
"Whoa, it's got
that bacon flavor, fat."
1093
00:39:04,676 --> 00:39:06,443
And I'm going,
oh, it was kind of...
1094
00:39:06,511 --> 00:39:08,111
a little overwhelming.
1095
00:39:08,213 --> 00:39:09,546
But I think
all in all pretty good.
1096
00:39:09,647 --> 00:39:11,114
Thank you.
1097
00:39:11,149 --> 00:39:13,416
Okay. From two chefs,
one champion.
1098
00:39:13,418 --> 00:39:15,819
We'll call you back
when the judges decide.
1099
00:39:20,125 --> 00:39:22,025
Judges,
the chefs started their day
1100
00:39:22,027 --> 00:39:25,128
with milk and egg soup
and mac and cheese powder.
1101
00:39:25,197 --> 00:39:26,730
Let's break down
those appetizers.
1102
00:39:26,798 --> 00:39:28,965
The star of both
Kaitlyn and Jhonny's plates
1103
00:39:28,967 --> 00:39:31,101
was that pheasant sausage.
1104
00:39:31,169 --> 00:39:33,536
Jhonny's version
is one of my favorite bites
1105
00:39:33,605 --> 00:39:35,105
of the day. That sausage,
1106
00:39:35,173 --> 00:39:37,407
the crisp
on the outside of it.
1107
00:39:37,409 --> 00:39:39,609
But I felt Jhonny
really sort of didn't get
1108
00:39:39,677 --> 00:39:41,311
those beautiful pea shoots
1109
00:39:41,413 --> 00:39:43,646
because it really needed
more of a salad.
1110
00:39:43,648 --> 00:39:45,415
I don't think that outweighed
1111
00:39:45,417 --> 00:39:48,017
how disconnected Kaitlyn's
appetizer course was.
1112
00:39:49,388 --> 00:39:52,122
Her salad was delicious
and acidic with the apple.
1113
00:39:52,223 --> 00:39:53,790
But we still don't know
what's going on
1114
00:39:53,792 --> 00:39:55,458
on the other side
with those little pepperonis
1115
00:39:55,560 --> 00:39:57,527
of pheasant sausage
on that aioli,
1116
00:39:57,529 --> 00:39:59,129
which all the components
tasted good,
1117
00:39:59,131 --> 00:40:00,397
but wasn't a dish.
1118
00:40:00,399 --> 00:40:02,298
And then if we go on
to the main course,
1119
00:40:02,300 --> 00:40:04,501
Kaitlyn's dish,
she called it a pudding.
1120
00:40:04,503 --> 00:40:06,169
It did not work for me.
1121
00:40:06,171 --> 00:40:07,804
The flavors in it worked.
1122
00:40:07,806 --> 00:40:09,539
I love the heat
in that green sauce.
1123
00:40:09,608 --> 00:40:11,808
But, I mean, having pudding
just didn't serve me
1124
00:40:11,810 --> 00:40:13,443
-as an entree.
-It, again,
1125
00:40:13,512 --> 00:40:15,011
sort of felt
a little bit disconnected
1126
00:40:15,013 --> 00:40:16,279
like her first course.
1127
00:40:16,281 --> 00:40:19,616
[Marc] He made a succotash
with that corn sauce
1128
00:40:19,618 --> 00:40:21,084
and the crispy shrimp on top
1129
00:40:21,086 --> 00:40:22,919
That was a spectacular dish
1130
00:40:22,921 --> 00:40:25,688
This was hands down
Jhonny's round.
1131
00:40:25,690 --> 00:40:28,291
I'm personally heartbroken
by Jhonny's ice cream.
1132
00:40:28,293 --> 00:40:29,959
[Marc] Overturning
that ice cream
1133
00:40:29,961 --> 00:40:31,995
-was a big mistake.
-[Brooke] Yeah.
1134
00:40:31,997 --> 00:40:33,930
Does that outweigh
what he did really well
1135
00:40:33,932 --> 00:40:36,099
in the first two rounds
though?
1136
00:40:36,168 --> 00:40:37,667
We're gonna have to decide.
1137
00:40:40,105 --> 00:40:43,540
[intense music playing]
1138
00:40:43,641 --> 00:40:46,109
[Jhonny] All the emotions
are coming at me right now.
1139
00:40:46,178 --> 00:40:48,211
My heart beating out
of my chest.
1140
00:40:48,313 --> 00:40:49,512
It feels crazy.
1141
00:40:50,515 --> 00:40:52,816
I've handled
the basket ingredients well
1142
00:40:52,884 --> 00:40:55,718
and I'm the one
going to get that $10,000.
1143
00:40:55,787 --> 00:40:58,221
Whose dish
is on the chopping block?
1144
00:41:05,230 --> 00:41:07,230
Chef Kaitlyn,
you've been Chopped.
1145
00:41:07,299 --> 00:41:08,898
Judges?
1146
00:41:08,900 --> 00:41:11,167
[Marc] Kaitlyn, let's start
with the appetizer.
1147
00:41:11,169 --> 00:41:12,702
We just didn't feel like
the dish came together
1148
00:41:12,704 --> 00:41:14,504
as a cohesive appetizer.
1149
00:41:14,506 --> 00:41:16,906
On the main course,
just didn't read as a...
1150
00:41:16,908 --> 00:41:19,209
as a main course.
It was two puddings,
1151
00:41:19,277 --> 00:41:21,077
a pudding with another sauce.
1152
00:41:21,079 --> 00:41:22,779
Your dessert,
the mistake there
1153
00:41:22,781 --> 00:41:24,214
was obviously way too many
1154
00:41:24,315 --> 00:41:26,149
whole maraschino cherries
on that plate.
1155
00:41:26,151 --> 00:41:27,517
And so we had to chop you.
1156
00:41:27,519 --> 00:41:29,219
-It's all right. Thank you.
-[Marc] Thank you so much.
1157
00:41:29,287 --> 00:41:30,386
You did a great job today.
1158
00:41:30,388 --> 00:41:31,387
-Thank you.
-Thank you, Chef.
1159
00:41:31,389 --> 00:41:33,189
Good luck to you.
1160
00:41:33,191 --> 00:41:35,058
[Kaitlyn] I'm feeling
pretty proud of myself.
1161
00:41:35,060 --> 00:41:37,427
I just am gonna focus
on my long-term goals
1162
00:41:37,429 --> 00:41:38,795
of owning a restaurant.
1163
00:41:39,798 --> 00:41:41,764
And that means,
Chef Jhonny Reyes,
1164
00:41:41,766 --> 00:41:43,700
-you are the Chopped Champion.
-[Jhonny] Thank you.
1165
00:41:43,801 --> 00:41:45,401
You're going home
with $10,000.
1166
00:41:45,403 --> 00:41:47,070
Congratulations, Chef.
1167
00:41:47,072 --> 00:41:48,505
[applause]
1168
00:41:48,507 --> 00:41:50,273
I am over-the-moon excited.
1169
00:41:50,275 --> 00:41:51,708
Thank you guys so much
for having me.
1170
00:41:51,710 --> 00:41:53,776
I can't wait for my son
to see me on TV.
1171
00:41:53,778 --> 00:41:56,079
To share this one with my kids
is gonna be crazy.
1172
00:41:56,081 --> 00:41:57,981
Woo!