1
00:00:01,702 --> 00:00:04,636
♪ You will feel
your heartbeat pumping♪
2
00:00:04,705 --> 00:00:06,305
[man] You don't get
many chances in life
3
00:00:06,307 --> 00:00:08,707
if the opportunity is there
you have to jump and take it
4
00:00:09,810 --> 00:00:11,810
[Ted Allen]
Sixteen elite candidates...
5
00:00:11,812 --> 00:00:14,413
[woman] I've dreamed
of an opportunity like this
6
00:00:14,415 --> 00:00:15,748
[Reuben Dhanawade] This is
gonna change my life.
7
00:00:15,849 --> 00:00:18,017
[Ted] ...only one dream job
8
00:00:18,019 --> 00:00:20,719
-[Maneet Chauhan] I am
desperately...
-[Scott Conant] Desperately.
9
00:00:20,721 --> 00:00:22,054
[Chris Santos]
Desperately seeking
a sous chef.
10
00:00:22,957 --> 00:00:24,189
I was born for this.
11
00:00:24,191 --> 00:00:28,060
♪ Tonight there will be fire♪
12
00:00:28,128 --> 00:00:30,362
Want to work for me?
You have to earn it.
13
00:00:30,431 --> 00:00:33,399
I started seven years ago
with one restaurant,
14
00:00:33,401 --> 00:00:35,834
and now we have grown
to four restaurants.
15
00:00:35,903 --> 00:00:37,002
[Jayden Canady]
I need this job
16
00:00:37,004 --> 00:00:37,836
and I don't take, no,
for an answer.
17
00:00:37,905 --> 00:00:38,837
Coming down, coming down.
18
00:00:38,939 --> 00:00:40,205
It's not gonna be easy.
19
00:00:40,207 --> 00:00:42,107
Everything fast,
but everything right.
20
00:00:42,109 --> 00:00:44,543
We are basically
the biggest global hospitality
company in the world.
21
00:00:44,612 --> 00:00:46,011
We focus, pay attention
22
00:00:46,013 --> 00:00:48,347
because if you get behind
you're gonna stay behind.
23
00:00:48,949 --> 00:00:50,916
Whoo, feel the pressure.
24
00:00:50,918 --> 00:00:54,219
I'm desperate for a sous chef
with impeccable technique.
25
00:00:54,221 --> 00:00:57,423
Refined, honest,
soulful cooking.
26
00:00:57,425 --> 00:00:58,924
This is sexy.
27
00:00:58,926 --> 00:01:00,926
That's the type of food
that I want to serve.
28
00:01:00,928 --> 00:01:02,027
I'll make it happen, baby.
29
00:01:05,232 --> 00:01:06,665
[man] Am I in over my head?
30
00:01:06,667 --> 00:01:08,400
[Chris] We're really
throwing them
in the deep end.
31
00:01:08,402 --> 00:01:10,602
[woman] Everything
I've done so far
has been for this moment.
32
00:01:10,604 --> 00:01:13,405
♪ Tonight there will be♪
33
00:01:13,407 --> 00:01:15,707
Who wants that job?
34
00:01:16,444 --> 00:01:19,311
[panting]
35
00:01:19,313 --> 00:01:21,413
[Maneet] Did you think
being a sous chef
would be easy?
36
00:01:26,020 --> 00:01:27,986
Interesting group
of chefs, huh?
37
00:01:27,988 --> 00:01:29,354
I want to see
what Reuben has to offer
38
00:01:29,356 --> 00:01:33,058
because it says in the notes
that he oversees
a staff of 30.
39
00:01:33,127 --> 00:01:35,060
Similar to, you know,
what my kitchens are like.
40
00:01:35,162 --> 00:01:36,929
-I think Charlotte has
some global experience...
-Morning.
41
00:01:36,931 --> 00:01:38,396
...which is amazing.
42
00:01:38,398 --> 00:01:40,599
I read that Cat
specifically wants to work
for you, Mr. Conant.
43
00:01:40,601 --> 00:01:42,101
Clearly, Cat has great taste.
44
00:01:46,941 --> 00:01:49,308
[Jayden] Getting
a sous chef job
with one of the judges
45
00:01:49,310 --> 00:01:50,909
would mean the world.
46
00:01:52,613 --> 00:01:55,114
[Cat White] I think
this opportunity would
completely change
47
00:01:55,116 --> 00:01:56,648
the trajectory of my career.
48
00:01:57,718 --> 00:01:59,651
[Charlotte] I am
the best sous chef for hire
49
00:01:59,720 --> 00:02:02,521
because I'm meticulous
but I also like to get dirty.
50
00:02:03,757 --> 00:02:05,524
[Reuben] I'm not gonna let
anything stand in my way
51
00:02:05,526 --> 00:02:07,159
winning this opportunity
of a lifetime.
52
00:02:09,363 --> 00:02:10,696
[Ted] Hello, applicants.
53
00:02:10,698 --> 00:02:13,499
You must have seen
the help wanted sign
in our window.
54
00:02:13,501 --> 00:02:16,135
Judges Chris, Scott,
and Maneet are each
55
00:02:16,236 --> 00:02:19,338
desperately seeking
a sous chef
to join their team.
56
00:02:19,439 --> 00:02:20,606
Are you qualified?
57
00:02:20,608 --> 00:02:21,807
-Absolutely,
without a question.
-Absolutely.
58
00:02:21,809 --> 00:02:22,874
[Reuben] Yes, sir.
59
00:02:22,976 --> 00:02:25,210
[Ted] Well, this intense
job interview process
60
00:02:25,212 --> 00:02:28,947
begins with acing
appetizer, entrée,
and dessert.
61
00:02:29,049 --> 00:02:32,017
You must
come out on top in
this preliminary competition
62
00:02:32,019 --> 00:02:34,720
to advance
to the tournament's finale.
63
00:02:34,722 --> 00:02:36,855
Let's see
what you're up against
in these.
64
00:02:41,228 --> 00:02:42,728
Open up
your appetizer baskets.
65
00:02:44,431 --> 00:02:45,731
-Uh...
-Pineapple.
66
00:02:45,733 --> 00:02:47,933
[Ted] You've got
pink pineapple...
67
00:02:47,935 --> 00:02:49,101
-Okay.
-[Ted] ...taiyaki...
68
00:02:49,103 --> 00:02:51,103
[Charlotte] Taiyaki is
a Japanese dessert.
69
00:02:51,105 --> 00:02:54,540
Fish shaped pastry
that's filled with
red bean paste.
70
00:02:55,509 --> 00:02:56,942
[Ted] ...habanero peppers
in oil.
71
00:02:57,011 --> 00:02:58,210
Okay, that's gonna be
hard to use
72
00:02:58,212 --> 00:03:00,212
without blowing out
somebody's palate.
73
00:03:01,549 --> 00:03:02,447
Interesting.
74
00:03:03,417 --> 00:03:04,850
[Ted] Ever worked
with this before?
75
00:03:04,952 --> 00:03:06,451
Plant-based chicken.
76
00:03:06,553 --> 00:03:08,187
It's nothing
I would eat normally, but...
77
00:03:08,189 --> 00:03:11,123
[Chris] I actually use
plant-based chicken
in my restaurants.
78
00:03:11,125 --> 00:03:13,458
While it can be utilized
like any kind of chicken
79
00:03:13,527 --> 00:03:15,928
there are preparations
that work much better
than others
80
00:03:15,930 --> 00:03:17,563
and I want to see
who can crack the code
on that.
81
00:03:17,664 --> 00:03:19,131
I don't know
how I feel about that.
82
00:03:19,133 --> 00:03:21,700
I do not have a lot
of experience working
with meat alternatives.
83
00:03:21,702 --> 00:03:23,101
So this one's
gonna be a challenge.
84
00:03:23,103 --> 00:03:24,503
[Ted] Twenty minutes to nail
85
00:03:24,505 --> 00:03:26,405
the all important
first impression.
86
00:03:28,142 --> 00:03:29,541
Clock starts now.
87
00:03:29,643 --> 00:03:30,742
[Maneet] Yay, go chefs.
88
00:03:33,547 --> 00:03:34,613
Coming down.
89
00:03:34,615 --> 00:03:37,316
[Ted] Judges, why is finding
the right sous chef
90
00:03:37,318 --> 00:03:39,051
so make or break
in this business?
91
00:03:39,152 --> 00:03:42,221
Well, sous chefs are
the glue that hold
the kitchen together.
92
00:03:42,223 --> 00:03:45,357
They are, kind of,
the liaison between
the executive chef
93
00:03:45,426 --> 00:03:46,858
and the actual team
94
00:03:46,927 --> 00:03:48,760
that does
all the cooking
in the kitchen.
95
00:03:48,829 --> 00:03:49,761
Behind.
96
00:03:49,763 --> 00:03:51,630
[Chris] They're there
to realize
97
00:03:51,632 --> 00:03:53,098
the vision of
the executive chef
98
00:03:53,100 --> 00:03:54,933
and of the restaurant concept.
99
00:03:56,403 --> 00:03:57,536
[Reuben] I manage
a dining hall
100
00:03:57,605 --> 00:03:59,304
with a staff of over 30 people
101
00:03:59,306 --> 00:04:00,939
and we feed
over 2,000 kids a day.
102
00:04:01,041 --> 00:04:02,708
I know what it takes
to be a leader.
103
00:04:05,212 --> 00:04:07,145
I'm like a Swiss Army Knife
in the kitchen.
104
00:04:09,450 --> 00:04:11,950
I can breakdown a chicken,
I can do the dishes,
105
00:04:11,952 --> 00:04:13,652
I can cook on the line.
106
00:04:13,720 --> 00:04:16,121
I'm on a journey
to rediscover
my Indian roots
107
00:04:16,123 --> 00:04:19,258
and Maneet would be the pers
that I would love
to work with most.
108
00:04:19,326 --> 00:04:21,593
I've always got
a positive attitude
109
00:04:21,595 --> 00:04:24,963
and I am gonna give you
a 110% every day
in that kitchen.
110
00:04:27,201 --> 00:04:29,268
[Chris] Now, the best usage
of this plant-based chicken
111
00:04:29,270 --> 00:04:31,436
is you want to pull it
like a rotisserie chicken
112
00:04:31,505 --> 00:04:34,506
and then dress it
with some kind of vinaigrette,
or aioli, or something,
113
00:04:34,508 --> 00:04:37,209
and then you really
cannot tell the difference.
114
00:04:37,211 --> 00:04:39,011
[Reuben] I'm using
this plant-based chicken
115
00:04:39,013 --> 00:04:40,812
and I automatically think
barbecue chicken.
116
00:04:40,814 --> 00:04:43,015
So I'm making
a taiyaki crostini
117
00:04:43,017 --> 00:04:45,517
with habanero barbecue
plant-based chicken
118
00:04:45,519 --> 00:04:48,220
topped off
with pineapple
and red onion.
119
00:04:50,824 --> 00:04:51,723
So good.
120
00:04:52,660 --> 00:04:54,092
-[Chris] Chef Charlotte?
-Yes, sir.
121
00:04:54,094 --> 00:04:56,528
This plant-based chicken
is very near and dear
to my heart.
122
00:04:56,530 --> 00:04:58,297
-What are you doing with it?
-Treating it with love.
123
00:04:58,299 --> 00:05:01,733
I'm gonna put it on a taco
with a pineapple
and habanero crema.
124
00:05:01,802 --> 00:05:03,035
[Chris] That sounds
great actually.
125
00:05:03,037 --> 00:05:04,236
Good instinct.
126
00:05:05,105 --> 00:05:07,306
A sous chef is,
they're your
second-in-command.
127
00:05:07,308 --> 00:05:09,541
It just takes
a lot of concentration
128
00:05:09,643 --> 00:05:10,875
and being able to work
under pressure.
129
00:05:12,613 --> 00:05:14,413
[Charlotte] Working at
a Michelin star restaurant
130
00:05:14,415 --> 00:05:16,114
is definitely
a lot of pressure.
131
00:05:17,418 --> 00:05:19,618
There's always
that strive for excellence.
132
00:05:20,321 --> 00:05:21,653
I'm currently a line cook
133
00:05:21,755 --> 00:05:23,955
but I have what it takes
to move on to the next leve
134
00:05:23,957 --> 00:05:26,825
and I am ready to go
wherever this job
will take me.
135
00:05:31,432 --> 00:05:35,200
A pink pineapple is,
basically, a regular pineapp
except that it's sweeter.
136
00:05:35,202 --> 00:05:36,935
I immediately think Mexican
137
00:05:36,937 --> 00:05:39,638
and I want to do, like,
a crema with the pineapple.
138
00:05:39,673 --> 00:05:41,306
Just so I can have
the sweetness
139
00:05:41,308 --> 00:05:44,042
and, kind of, balance it ou
with some habanero spice.
140
00:05:44,044 --> 00:05:46,345
And I'm adding
the taiyaki filling
141
00:05:46,446 --> 00:05:49,114
to my plant-based chicken
to add texture.
142
00:05:49,116 --> 00:05:50,248
Get in there.
143
00:05:50,350 --> 00:05:51,616
Easy on the high end.
144
00:05:51,618 --> 00:05:52,817
I am meticulous.
145
00:05:52,819 --> 00:05:54,419
Everything does
need to be perfect every tim
146
00:05:54,421 --> 00:05:57,222
and I don't like feeling
like I'm not in control.
147
00:05:57,224 --> 00:05:59,057
So I'm very nervous right now.
148
00:05:59,059 --> 00:06:00,959
I feel like I have
a big old ball in my stomach.
149
00:06:03,497 --> 00:06:04,663
[Cat] My heart
is beating so loud
150
00:06:04,765 --> 00:06:07,933
I feel like everybody
can probably hear it.
151
00:06:08,001 --> 00:06:10,602
Winning a job opportunity
with one of the judges
152
00:06:10,604 --> 00:06:12,337
would definitely
change my life.
153
00:06:15,309 --> 00:06:18,343
I am a sous chef
from St. Paul, Minnesota
at the Lexington.
154
00:06:19,313 --> 00:06:20,946
I feel like
I'm the woman for the job
155
00:06:21,047 --> 00:06:22,447
because I'm a team player,
156
00:06:22,516 --> 00:06:25,817
I have tenacity,
intelligence, skills.
157
00:06:25,819 --> 00:06:27,953
I started my cooking career
in my 30s,
158
00:06:27,955 --> 00:06:29,621
and so I don't have
the same amount of time
159
00:06:29,623 --> 00:06:31,256
that some of
these other chefs do.
160
00:06:31,325 --> 00:06:32,224
Mmm, done.
161
00:06:33,093 --> 00:06:34,459
I don't have time to waste.
162
00:06:37,965 --> 00:06:40,899
I am making a simmered
plant-based chicken tostada
163
00:06:40,901 --> 00:06:45,370
with pickled pineapple relis
and a taiyaki bean sauce.
164
00:06:45,372 --> 00:06:47,739
I'm pickling the pineapple
in a rice wine vinegar.
165
00:06:47,841 --> 00:06:49,808
I'm using a little bit
of the habanero oil
166
00:06:49,810 --> 00:06:51,410
to balance out
the sweetness
of the pineapple.
167
00:06:51,412 --> 00:06:52,411
That's pickled.
168
00:06:52,413 --> 00:06:53,812
I would love to work
with Scott Conant
169
00:06:53,814 --> 00:06:55,514
because I think
he has an incredible palate
170
00:06:55,516 --> 00:06:56,648
and he's a straight shooter.
171
00:06:57,351 --> 00:06:58,417
Coming down, coming down.
172
00:07:00,954 --> 00:07:03,021
It looks like Jayden
is trying to pound out
173
00:07:03,023 --> 00:07:05,657
those, that chicken.
174
00:07:05,725 --> 00:07:07,826
That could work,
but he's got to make a sauce
175
00:07:07,828 --> 00:07:10,929
that contains a lot of fat
to compliment it.
176
00:07:10,931 --> 00:07:13,198
[Jayden] Chris Santos is
my brother in swag.
177
00:07:13,200 --> 00:07:16,501
The way Chris runs his empire
that's how I want to be.
178
00:07:16,503 --> 00:07:18,703
The judges are gonna hire m
because I know how to hustle
179
00:07:18,705 --> 00:07:20,806
and I bring good times
to wherever I go.
180
00:07:22,409 --> 00:07:24,109
I graduated
from Le Cordon Bleu
181
00:07:24,111 --> 00:07:26,545
and I also worked at
Thomas Keller's Bouchon.
182
00:07:26,613 --> 00:07:28,914
Now I'm a sous chef
on Martha's Vineyard.
183
00:07:28,916 --> 00:07:30,081
Good stuff.
184
00:07:30,083 --> 00:07:31,716
I know I'm gonna
stand out from the crowd
185
00:07:31,718 --> 00:07:34,319
because I'm young, I'm quick
and I don't take,
no, for an answer.
186
00:07:34,321 --> 00:07:35,654
Ready to take it home.
187
00:07:35,755 --> 00:07:37,055
Some next level [bleep].
188
00:07:41,562 --> 00:07:43,728
Jayden, what are you doing
with the plant-based chicken?
189
00:07:43,730 --> 00:07:46,031
[Jayden] I used the panko
to make a crust.
190
00:07:47,034 --> 00:07:48,400
-Yeah.
-I'm gonna bread them
191
00:07:48,402 --> 00:07:49,601
and put 'em
in the deep fryer, chef.
192
00:07:49,669 --> 00:07:50,936
[Chris] All right,
make some
habanero pineapple sauce.
193
00:07:52,406 --> 00:07:54,139
Less than
15 minutes to go, chefs.
194
00:07:58,045 --> 00:07:59,110
-Coming down.
-Hurry.
195
00:08:01,415 --> 00:08:02,747
Coming down, coming down,
coming down.
196
00:08:02,849 --> 00:08:04,316
-Ooh.
-He's like a linebacker.
197
00:08:04,318 --> 00:08:05,617
He's gonna hurt somebody.
198
00:08:06,653 --> 00:08:07,752
Coming down.
199
00:08:07,754 --> 00:08:09,621
[Maneet] I think
the basket is a gift.
200
00:08:09,623 --> 00:08:11,723
There is that beautiful
pink pineapple
201
00:08:11,725 --> 00:08:13,358
and then there is the taiyak
202
00:08:13,427 --> 00:08:17,429
it is filled
with red bean sweet paste.
203
00:08:17,431 --> 00:08:19,731
That also can go very well
in a barbecue sauce
204
00:08:19,733 --> 00:08:20,832
and it will work fantastic.
205
00:08:20,901 --> 00:08:22,300
Ooh, okay.
206
00:08:22,302 --> 00:08:24,536
I look down
and I see this taiyaki.
207
00:08:24,638 --> 00:08:26,705
And I think
if I can get
a hard enough crust on it.
208
00:08:26,707 --> 00:08:30,208
It could be, kind of,
a great vessel to carry
this barbecue chicken.
209
00:08:31,979 --> 00:08:33,411
-[Scott] Chef Cat.
-Yeah, chef.
210
00:08:33,413 --> 00:08:35,947
What do you got in that pan
with the plant-based chicken?
211
00:08:36,016 --> 00:08:39,217
I've got some veg stock,
I've got some oregano,
salt, and pepper.
212
00:08:39,219 --> 00:08:42,621
To make sure
that my plant-based chicken
is moist
213
00:08:42,623 --> 00:08:45,056
I'm cooking it
with veg stock and ketchup.
214
00:08:47,327 --> 00:08:48,927
[Chris] So each one
of these chefs
215
00:08:48,929 --> 00:08:51,429
really wants to work
with one of us.
216
00:08:51,431 --> 00:08:53,098
There's a tremendous amount
of pressure on them.
217
00:08:53,100 --> 00:08:54,199
Coming down.
218
00:08:54,201 --> 00:08:56,401
This is a frenzied energy
in this kitchen.
219
00:08:56,403 --> 00:08:57,502
Coming down, coming down.
220
00:09:01,141 --> 00:09:02,941
He is doing
such dangerous moves.
221
00:09:04,278 --> 00:09:06,745
[Chris] On a Saturday night
when you're absolutely slamm
222
00:09:06,813 --> 00:09:08,847
your sous chefs
need to be calm and collected.
223
00:09:08,849 --> 00:09:10,615
If you start acting
like Jayden is
224
00:09:10,617 --> 00:09:12,551
the cooks then start
to get uncomfortable.
225
00:09:20,794 --> 00:09:23,028
-I'm cut.
-Oh, we have a cut,
we have a cut.
226
00:09:23,030 --> 00:09:24,663
Jayden is cut, Jayden's cut.
227
00:09:24,731 --> 00:09:27,532
This is not the kind of energy
that we need in the kitchen.
228
00:09:38,312 --> 00:09:39,411
Oh, we have a cut.
229
00:09:40,113 --> 00:09:41,546
He has been high energy
230
00:09:41,648 --> 00:09:43,315
since the time
he's entered this kitchen.
231
00:09:43,317 --> 00:09:45,684
-There is so much going on.
-Yes, ma'am. Coming down.
232
00:09:45,686 --> 00:09:47,252
Coming down.
233
00:09:47,354 --> 00:09:49,721
-Jayden, how's the cut? Okay.
-[Jayden] Chef, it's good.
I'm back in it.
234
00:09:51,058 --> 00:09:52,557
Look at him,
he's got nowhere to work.
235
00:09:53,460 --> 00:09:55,627
I know I want to use
the habanero
236
00:09:55,629 --> 00:09:57,629
and the pineapple
to make a sauce
237
00:09:57,631 --> 00:10:00,265
to kind of balance out
the sweet and spiciness.
238
00:10:00,333 --> 00:10:02,233
-[crashing]
-Yeah, I saw that coming.
239
00:10:05,405 --> 00:10:07,606
Your sous chefs
need to be calm and collected
240
00:10:07,608 --> 00:10:09,107
because if they lead
by that example
241
00:10:09,109 --> 00:10:10,742
the cooks will remain
calm and collected.
242
00:10:15,916 --> 00:10:17,749
So I pull my taiyaki
out of the oven
243
00:10:17,818 --> 00:10:19,384
and I feel like
it could use
a little bit more time
244
00:10:19,386 --> 00:10:20,919
but I know,
I want to start plating up.
245
00:10:20,921 --> 00:10:22,020
I tried.
246
00:10:24,825 --> 00:10:27,592
Chef Cat seems very calm,
she seems very focused.
247
00:10:27,594 --> 00:10:28,893
[Maneet] I really
love the fact
248
00:10:28,962 --> 00:10:32,364
that she's taking out
the red bean paste
from the taiyaki
249
00:10:32,465 --> 00:10:35,400
and mixing it
with black beans.
250
00:10:35,402 --> 00:10:38,236
[Cat] I'm hoping to make
a bean spread
for my tostada.
251
00:10:38,338 --> 00:10:41,840
I don't want the red beans
to completely overpower
in terms of sweetness.
252
00:10:41,941 --> 00:10:45,944
So I add vinegar and agave
to balance the flavors out.
253
00:10:45,946 --> 00:10:48,613
Just less than two minutes
you got to start getting it
on the plate.
254
00:10:55,155 --> 00:10:58,523
My crema's way too sweet
so I add a little bit
of vinegar to tone it down.
255
00:10:58,525 --> 00:11:02,027
Chefs, only one chance
to make a first impression.
256
00:11:06,733 --> 00:11:08,833
All right chefs,
seal the deal here.
257
00:11:09,336 --> 00:11:12,303
Ten, nine, eight,
258
00:11:12,305 --> 00:11:15,807
seven, six, five,
259
00:11:15,809 --> 00:11:17,842
four, three,
260
00:11:17,911 --> 00:11:20,045
two, one.
261
00:11:20,047 --> 00:11:21,446
Time's up, please step back.
262
00:11:21,515 --> 00:11:22,847
Whoo, nice job y'all.
263
00:11:22,949 --> 00:11:24,382
[all applauding]
264
00:11:24,384 --> 00:11:25,817
-Whoa.
-Good job.
265
00:11:27,054 --> 00:11:28,853
[Jayden] Obviously,
I was rushed in plating
266
00:11:28,922 --> 00:11:31,356
but, overall,
I got a slider on the plate
267
00:11:31,458 --> 00:11:32,824
and I'm pretty happy
with what I put on.
268
00:11:35,228 --> 00:11:37,362
[Cat] I'm reasonably happy
with how the dish turned ou
269
00:11:37,430 --> 00:11:39,431
but, of course you know,
the first iteration of a dis
270
00:11:39,433 --> 00:11:41,399
there's always something
that you want
to fine-tune and change.
271
00:11:48,909 --> 00:11:51,509
[Ted] Chefs, you have arrived
at the chopping block.
272
00:11:51,511 --> 00:11:55,013
You opened that first basket
and found plant-based chicken,
273
00:11:55,115 --> 00:11:57,348
pink pineapple, taiyaki
274
00:11:57,417 --> 00:11:59,517
and habanero peppers in oil
275
00:11:59,519 --> 00:12:01,086
Chef Reuben,
tell us what you made.
276
00:12:01,088 --> 00:12:04,222
So what I prepared for you
was a taiyaki crostini
277
00:12:04,224 --> 00:12:07,425
with mascarpone cheese,
habanero pepper
barbecue chicken,
278
00:12:07,427 --> 00:12:09,928
and a red onion
and pink pineapple salad.
279
00:12:09,930 --> 00:12:12,163
Chef, why don't you tell us
a little bit about
your work experience.
280
00:12:12,232 --> 00:12:14,799
Sure, I've worked
from Cuban restaurants
to Mexican,
281
00:12:14,801 --> 00:12:16,735
and now I'm a sous chef
at a university.
282
00:12:16,836 --> 00:12:19,237
A lot of people thought
I was gonna go
an Indian route,
283
00:12:19,306 --> 00:12:21,339
and in my head
I could never make it
as good as Mom's.
284
00:12:21,408 --> 00:12:24,242
So I stayed away from it
for so long
until the last couple years,
285
00:12:24,344 --> 00:12:26,711
and I have been blown away
286
00:12:26,713 --> 00:12:29,314
by the potential
of Indian cuisine.
287
00:12:29,316 --> 00:12:30,815
I think what you're saying is
you want to work with Maneet.
288
00:12:32,052 --> 00:12:35,053
[Maneet] I mean,
the fact that you can cook
289
00:12:35,155 --> 00:12:37,522
this much flavor
in a dish in 20 minutes
290
00:12:37,524 --> 00:12:39,157
that goes a long way with me.
291
00:12:39,259 --> 00:12:42,761
-Oh.
-There is
this really addictive spice
292
00:12:42,829 --> 00:12:46,231
and a little bit more
would have been too much
293
00:12:46,233 --> 00:12:47,832
so you pushed the envelope,
294
00:12:47,934 --> 00:12:49,200
which is great.
295
00:12:49,202 --> 00:12:51,236
But when you say a crostini
296
00:12:51,304 --> 00:12:54,205
my expectation
is something that is crispy.
297
00:12:55,509 --> 00:12:59,644
I agree that the crostino was
a little bit soggy.
298
00:12:59,713 --> 00:13:02,213
I really like
how you approached
this plant-based chicken.
299
00:13:02,215 --> 00:13:04,415
It's a tricky ingredient
'cause it's a little bit dry
300
00:13:04,417 --> 00:13:07,285
But you did bathe it
in a really delicious sauce.
301
00:13:07,287 --> 00:13:08,353
Thank you, chef.
302
00:13:09,523 --> 00:13:11,089
Chef Cat,
tell us about your dish.
303
00:13:11,091 --> 00:13:14,325
I have a simmered
plant-based chicken tostada
for you.
304
00:13:14,327 --> 00:13:16,127
Uh, it's got
a pickled pineapple relish
305
00:13:16,129 --> 00:13:18,930
and a black bean sauce
on the bottom.
306
00:13:18,932 --> 00:13:20,531
[Chris] I think the tostadas
are really great move.
307
00:13:20,533 --> 00:13:23,768
I also think you did
a wonderful job
with the plant-based chicken.
308
00:13:23,770 --> 00:13:25,737
The way you kind of
hand pulled it
309
00:13:25,839 --> 00:13:27,939
and cooked it in a sauce.
310
00:13:27,941 --> 00:13:30,608
But those two pineapples
are sweeter than
a regular pineapple
311
00:13:30,610 --> 00:13:33,111
and there's sweetness
in that red bean paste
312
00:13:33,113 --> 00:13:34,245
that was in the middle
of the taiyaki
313
00:13:34,314 --> 00:13:36,548
and so it reads very sweet.
314
00:13:36,649 --> 00:13:38,016
Okay.
315
00:13:38,018 --> 00:13:40,151
[Scott] Yeah, chef,
the sweetness runs rapid,
316
00:13:40,220 --> 00:13:42,320
and the tostada
just isn't crispy enough.
317
00:13:42,322 --> 00:13:45,056
It's not just about the ideas
and getting things
on the plate.
318
00:13:45,125 --> 00:13:48,326
-You have to be able to finish
the thought process.
-Yes, chef.
319
00:13:49,629 --> 00:13:51,296
So I'm curious,
320
00:13:51,298 --> 00:13:54,599
what are the characteristics
of a successful sous chef
in your restaurant?
321
00:13:54,601 --> 00:13:58,436
So we have certain
standards and principles
that we need to adhere to.
322
00:13:58,538 --> 00:14:01,005
Those that are honest,
the integrity, and soul.
323
00:14:01,007 --> 00:14:02,640
We need people
who are gonna be leaders
324
00:14:02,709 --> 00:14:04,342
and also open to learning.
325
00:14:07,147 --> 00:14:09,013
[Ted] Chef Cat, thank you.
326
00:14:09,015 --> 00:14:10,715
Chef Charlotte,
tell us about your dish.
327
00:14:10,717 --> 00:14:12,517
I made a taco
328
00:14:12,519 --> 00:14:16,354
with the plant-based chicke
and a pineapple
habanero crema.
329
00:14:16,422 --> 00:14:18,056
Charlotte, what inspired
this dish?
330
00:14:18,157 --> 00:14:20,892
I've lived in California
for less than three years.
331
00:14:20,894 --> 00:14:23,127
I have been exposed to
all the new Mexican flavors
332
00:14:23,129 --> 00:14:25,163
and for some reason
that pineapple and habanero
333
00:14:25,231 --> 00:14:27,832
just, kind of, yelled at me,
go that route.
334
00:14:28,702 --> 00:14:30,201
Just do it, so I tried it.
335
00:14:30,203 --> 00:14:32,503
How about
a little confidence, chef?
336
00:14:32,505 --> 00:14:35,206
I'm definitely confident
with what I put out.
337
00:14:35,208 --> 00:14:38,209
-Just... Yeah, yeah,
definitely confident.
-Just, what?
338
00:14:39,412 --> 00:14:42,046
Just, you know,
you always have doubts.
339
00:14:42,115 --> 00:14:45,350
Chef, you need to be proud
of what you're doing.
340
00:14:45,418 --> 00:14:47,919
You start to downplay
your abilities,
341
00:14:47,921 --> 00:14:50,221
we start to think,
"Well, this isn't gonna be
any good."
342
00:14:51,424 --> 00:14:53,658
But this is delicious.
343
00:14:53,693 --> 00:14:55,727
-I don't know
what you're concerned about.
-Yeah.
344
00:14:55,729 --> 00:14:57,595
[Scott] You clearly
have a point of view.
345
00:14:57,597 --> 00:14:59,864
Your usage of the habanero oil
is wonderful.
346
00:14:59,966 --> 00:15:03,034
I think even
that pineapple sauce,
you should jar that.
347
00:15:03,036 --> 00:15:03,968
Awesome.
348
00:15:05,205 --> 00:15:07,939
But this plant-based chicken
it needs fat
349
00:15:07,941 --> 00:15:09,741
and you didn't cook it
in a sauce, right?
350
00:15:09,842 --> 00:15:11,309
No, I did not.
351
00:15:11,311 --> 00:15:14,112
[Chris] So it doesn't eat
quite as pleasantly
as the first two chefs.
352
00:15:15,115 --> 00:15:16,814
Finally, Chef Jayden,
what do you have?
353
00:15:16,816 --> 00:15:20,518
Hello chefs,
today I made a habanero
and pineapple slider for you
354
00:15:20,520 --> 00:15:22,387
with a side salad.
355
00:15:22,389 --> 00:15:24,122
-[Maneet] Um, Jayden.
-[Jayden] Yes, chef.
356
00:15:24,124 --> 00:15:26,190
I've got to tell you,
we do appreciate
357
00:15:26,192 --> 00:15:28,259
a good hustle in the kitchen,
358
00:15:28,361 --> 00:15:30,428
but if you go
onto the next round
359
00:15:30,430 --> 00:15:33,598
take a deep breath,
don't let us sitting over here
360
00:15:33,600 --> 00:15:34,899
get to you.
361
00:15:34,901 --> 00:15:36,734
-Yes, chef.
-[Chris] I agree.
362
00:15:36,803 --> 00:15:38,303
That was not composure
in there.
363
00:15:39,105 --> 00:15:40,071
Having said that...
364
00:15:42,108 --> 00:15:43,441
...what you ended up
on the plate...
365
00:15:44,811 --> 00:15:46,544
...it's really delicious.
366
00:15:46,646 --> 00:15:49,614
If we were working together
I think that we could
make this a great sandwich
367
00:15:49,616 --> 00:15:52,250
because the pineapple,
and the onion, and the appl
368
00:15:52,319 --> 00:15:54,118
they're a delicious
combination.
369
00:15:54,120 --> 00:15:57,522
-Thank you, chef.
-Chef, I remember
early in my career
370
00:15:57,524 --> 00:15:58,923
when I was
taking sous chef jobs
371
00:15:58,925 --> 00:16:01,059
it was a little rough
around the edges, right?
372
00:16:01,061 --> 00:16:02,794
I needed to work
on those details
373
00:16:02,796 --> 00:16:06,631
and, kind of, button up
the loose ends, so to speak.
374
00:16:06,633 --> 00:16:09,500
But I loved that you used
the taiyaki as a breading
375
00:16:09,502 --> 00:16:12,136
on the exterior
of that plant-based chicken
376
00:16:12,205 --> 00:16:14,105
And best use
of the ingredient, actually.
377
00:16:14,107 --> 00:16:15,707
-Yeah, I agree.
-Yeah, I agree.
378
00:16:15,709 --> 00:16:17,508
-Thank you, chefs.
-[Ted] All right.
379
00:16:17,510 --> 00:16:20,144
Take a well-earned break
while the judges
figure this out.
380
00:16:24,184 --> 00:16:26,150
Well, you know,
the behavior that we saw
from Jayden
381
00:16:26,219 --> 00:16:28,052
is not the behavior
that we want to see
in our kitchens,
382
00:16:28,054 --> 00:16:29,320
but that doesn't mean
he can't grow.
383
00:16:29,322 --> 00:16:31,089
I think the flavors are
still very good.
384
00:16:31,091 --> 00:16:32,724
I agree with you 100%.
385
00:16:36,196 --> 00:16:39,597
I'm really proud of
using the taiyaki
in a very unique way,
386
00:16:39,599 --> 00:16:42,600
but I came into the kitchen
with maybe too much energy.
387
00:16:44,204 --> 00:16:45,803
[Cat] I feel like I might b
on the chopping block
388
00:16:45,805 --> 00:16:48,272
because I didn't have
the balance of flavors
389
00:16:48,274 --> 00:16:50,842
that a lot of
the other contestants had.
390
00:16:50,910 --> 00:16:52,510
I can't get
my hands to stop shaking.
391
00:16:54,814 --> 00:16:57,915
So whose dish is
on the chopping block?
392
00:17:14,801 --> 00:17:16,601
Three judges
in search of a sous,
393
00:17:16,603 --> 00:17:18,436
four chefs in search
of a dream job.
394
00:17:19,339 --> 00:17:22,306
So whose dish is
on the chopping block?
395
00:17:32,018 --> 00:17:35,520
Chef Jayden,
you've been chopped. Judges?
396
00:17:35,522 --> 00:17:38,022
[Chris] Chef Jayden,
you worked in
an absolute frenzy
397
00:17:38,024 --> 00:17:40,324
and how you work
and how you handle that moment
398
00:17:40,326 --> 00:17:42,727
ultimately is
what your plate
becomes, right?
399
00:17:42,729 --> 00:17:45,663
Unfortunately, we will
not be extending you
a job offer,
400
00:17:45,732 --> 00:17:47,031
and so we had to chop you.
401
00:17:48,034 --> 00:17:49,467
It was the opportunity for me
402
00:17:49,469 --> 00:17:51,702
and this is not the last time
you're gonna see me,
I promise you.
403
00:17:51,704 --> 00:17:53,337
I'm sure of it.
404
00:17:53,439 --> 00:17:55,740
Having the opportunity to work
for one of those judges
405
00:17:55,842 --> 00:17:58,109
would have been,
you know, outstanding.
406
00:17:58,111 --> 00:18:00,211
But I think
what got in the way
407
00:18:00,213 --> 00:18:02,380
of myself today was myself.
408
00:18:02,382 --> 00:18:06,117
I just didn't execute the di
and that's 100% my fault.
409
00:18:12,926 --> 00:18:15,159
[Ted] Chef Reuben,
Chef Cat, Chef Charlotte,
410
00:18:15,228 --> 00:18:17,328
are you ready to show
Chris, Maneet, and Scott
411
00:18:17,330 --> 00:18:18,763
what you're made of
in round two?
412
00:18:18,831 --> 00:18:20,498
-Oh yeah.
-Absolutely, not a problem.
413
00:18:20,500 --> 00:18:21,833
Entree baskets are
right there.
414
00:18:27,107 --> 00:18:28,438
[chuckles nervously]
415
00:18:28,440 --> 00:18:31,943
-Chicken feet?
-[Ted] And yes,
you've got chicken feet.
416
00:18:31,945 --> 00:18:33,311
You also have lamb shanks...
417
00:18:33,313 --> 00:18:35,480
-And broccoli.
-[Ted] ...broccoli rabe...
418
00:18:35,482 --> 00:18:38,049
-Um...
-[Ted] ...and bagel bombs.
419
00:18:38,051 --> 00:18:40,351
You are definitely
making this hard for us.
420
00:18:40,453 --> 00:18:43,654
[Maneet] You thought
this was gonna be
an easy job interview?
421
00:18:43,723 --> 00:18:46,357
With the chicken feet
there is a specific technique
422
00:18:46,459 --> 00:18:48,159
that we are looking for.
423
00:18:48,228 --> 00:18:49,727
That's your job
to figure it out.
424
00:18:50,630 --> 00:18:52,063
Thirty minutes
to pass the test.
425
00:18:53,933 --> 00:18:54,799
Clock starts now.
426
00:18:56,035 --> 00:18:57,468
[Cat] I'm coming.
427
00:18:59,205 --> 00:19:02,106
Judges, who among these three
is standing out for you
so far?
428
00:19:02,108 --> 00:19:03,540
I think Reuben.
429
00:19:03,542 --> 00:19:05,710
His performance
in the first round
is spectacular.
430
00:19:05,712 --> 00:19:07,044
Cat and Charlotte
did a good job,
431
00:19:07,113 --> 00:19:08,813
but Reuben really
knocked it out of the park.
432
00:19:10,350 --> 00:19:13,317
[Maneet] I think
this is going to be
the perfect combination
433
00:19:13,319 --> 00:19:15,153
of skill and creativity.
434
00:19:15,254 --> 00:19:18,122
Because the lamb shanks
traditionally need
to be braised
435
00:19:18,124 --> 00:19:19,824
-for hours and hours.
-[Chris] Hours and hours, yep.
436
00:19:19,826 --> 00:19:22,260
I see Cat just went
to grab a meat grinder
437
00:19:22,361 --> 00:19:24,662
which I think is
a really smart move.
438
00:19:24,730 --> 00:19:27,899
[Cat] Lamb shanks are
a tougher meat with a lot
of connective tissue.
439
00:19:27,901 --> 00:19:31,102
So the only option
at this point is to grind it.
440
00:19:31,104 --> 00:19:33,404
I am making
a lamb and fusilli soup
441
00:19:33,406 --> 00:19:36,207
with a broccoli
rabe-mascarpone.
442
00:19:36,209 --> 00:19:37,608
As a working mom of two,
443
00:19:37,610 --> 00:19:39,510
I feel like,
not only am I good
at multi-tasking,
444
00:19:39,512 --> 00:19:41,612
I'm also good
at keeping a razor-sharp foc
445
00:19:41,614 --> 00:19:44,782
while there's chaos
going on behind me.
446
00:19:44,784 --> 00:19:47,418
I didn't start
cooking professionally
until later in life.
447
00:19:47,420 --> 00:19:50,121
I need a job offer
because at this point
in my career
448
00:19:50,123 --> 00:19:52,156
I don't feel like
I have any time to waste.
449
00:19:54,861 --> 00:19:56,127
[Charlotte]
In the first judging,
450
00:19:56,129 --> 00:19:57,828
the judges told me
to be a little more confident.
451
00:19:57,830 --> 00:19:59,797
I'm definitely gonna try
and take that on board.
452
00:19:59,799 --> 00:20:01,532
I'm currently a line cook,
453
00:20:01,534 --> 00:20:04,035
but I want to show the judge
that I'm ready to make
that next step.
454
00:20:04,136 --> 00:20:06,304
-Can I take that grinder
when you're done?
-Yes.
455
00:20:06,306 --> 00:20:07,705
Okay.
456
00:20:07,707 --> 00:20:09,607
I'm making
Moroccan-inspired meatballs
457
00:20:09,609 --> 00:20:11,309
with couscous
and broccoli rabe.
458
00:20:13,012 --> 00:20:14,545
Okay, I'm going to
go in and see
459
00:20:14,647 --> 00:20:17,949
how these chefs are handling
all the basket ingredients.
460
00:20:19,619 --> 00:20:22,820
-Hello, Chef Charlotte.
How's it going?
-Hi. Uh, pretty hectic.
461
00:20:22,822 --> 00:20:25,122
[Maneet] And how do you think
that is going to show us
462
00:20:25,124 --> 00:20:28,125
that you are
the best candidate to be
one of the sous chefs?
463
00:20:28,127 --> 00:20:29,727
I have absolutely no idea.
464
00:20:30,663 --> 00:20:32,430
[Maneet] What did I say?
465
00:20:32,432 --> 00:20:34,999
-Be confident.
-Sell it, be confident.
466
00:20:35,001 --> 00:20:37,435
-Even if
you don't feel it, right?
-Yeah.
467
00:20:37,503 --> 00:20:39,804
[Maneet] Chef Cat,
how is your dish
going to show us
468
00:20:39,806 --> 00:20:42,640
that you will be
the perfect sous chef
candidate for us?
469
00:20:42,742 --> 00:20:44,542
You know,
it's gonna be
a mix of creativity,
470
00:20:44,611 --> 00:20:46,110
-and technicality...
-[Maneet] Okay.
471
00:20:46,112 --> 00:20:48,212
...and I'm just hoping
that everything
makes it on the plate.
472
00:20:48,214 --> 00:20:50,348
Okay, best of luck.
473
00:20:50,416 --> 00:20:52,850
-Hello Reuben,
how are you doing?
-Doing awesome.
474
00:20:52,952 --> 00:20:55,519
I'm gonna show you
my creativity, my drive,
475
00:20:55,521 --> 00:20:57,655
my ability
to make something
out of nothing.
476
00:20:57,757 --> 00:20:59,023
Come on,
I gave you such a good basket
477
00:20:59,025 --> 00:21:00,825
why would you say
that's nothing?
478
00:21:00,827 --> 00:21:02,560
Lamb shanks in 30 minutes?
479
00:21:02,629 --> 00:21:04,829
Did you think
being a sous chef
would be easy?
480
00:21:04,831 --> 00:21:07,665
-I did not,
that's a great point.
-Yeah.
481
00:21:07,733 --> 00:21:09,400
[Reuben] The opportunity
to work with Chef Maneet
482
00:21:09,402 --> 00:21:11,035
would be more than
I could ever imagine.
483
00:21:11,137 --> 00:21:13,938
I just want to learn more
about my culture,
484
00:21:14,040 --> 00:21:15,306
my cuisine, and my roots.
485
00:21:15,308 --> 00:21:17,208
So to work for her
would mean all of that.
486
00:21:17,210 --> 00:21:20,344
Okay chefs,
less than 20 minutes.
487
00:21:20,446 --> 00:21:23,147
This is the most intense
job interview
I've ever had in my life
488
00:21:23,215 --> 00:21:25,049
but I'm also having a blast.
489
00:21:25,051 --> 00:21:28,019
I'm extremely dedicated
and I won't let anything
get in my way.
490
00:21:28,721 --> 00:21:29,920
I'm making an Asian lamb rag
491
00:21:29,922 --> 00:21:31,822
over polenta
with sautéed broccoli rabe.
492
00:21:33,359 --> 00:21:34,492
[Maneet] These bagel bombs,
493
00:21:34,494 --> 00:21:37,828
it's an everything bagel
so it's got onions,
494
00:21:37,830 --> 00:21:40,698
sesame seeds, carraway seeds,
everything good
495
00:21:40,700 --> 00:21:42,400
about a bagel in one bite.
496
00:21:43,736 --> 00:21:45,803
[Reuben] I've ground lamb
in the food processor
497
00:21:45,805 --> 00:21:48,939
and then I had
the bagel bombs in milk
to make a traditional panade.
498
00:21:50,410 --> 00:21:52,143
Less than 15 minutes
to go, chefs.
499
00:21:58,951 --> 00:22:00,818
[Maneet] I put chicken feet
in the basket
500
00:22:00,820 --> 00:22:04,555
because I wanted
to check the techniques
of these chefs.
501
00:22:04,623 --> 00:22:07,458
Chicken feet, they are brais
for hours and hours and hour
502
00:22:07,560 --> 00:22:08,592
and then deep-fried.
503
00:22:08,594 --> 00:22:10,261
They don't have
that time over here.
504
00:22:10,363 --> 00:22:12,363
So, I mean,
my suggestion would be
505
00:22:12,398 --> 00:22:14,699
fortify it
with some chicken broth
506
00:22:14,701 --> 00:22:16,434
and use that broth.
507
00:22:17,637 --> 00:22:19,503
Chicken feet are
great to use in stocks
508
00:22:19,505 --> 00:22:21,105
because they add a lot
of body and gelatin.
509
00:22:21,107 --> 00:22:24,608
So I get the chicken feet
into a pot
with chicken stock,
510
00:22:24,610 --> 00:22:29,246
shanks from the lamb,
and some dried mushrooms.
511
00:22:29,348 --> 00:22:32,316
[Charlotte] Chicken feet ar
very gelatinous and I'm hopi
it will thicken my sauce.
512
00:22:32,318 --> 00:22:34,118
Once I have
enough chicken feet stock
513
00:22:34,120 --> 00:22:36,954
I add it to butter
and the old demi-glace.
514
00:22:42,962 --> 00:22:45,262
[Reuben] So the dashi broth
that I had the chicken feet in
515
00:22:45,364 --> 00:22:47,631
I'm gonna use
to cook some
quick cook polenta.
516
00:22:48,634 --> 00:22:50,000
[Maneet] Polenta with dashi
517
00:22:51,604 --> 00:22:54,004
Doesn't make
a tremendous amount
of sense to me.
518
00:22:54,006 --> 00:22:55,940
[Maneet] I am really worrie
about Reuben's plate
519
00:22:55,942 --> 00:22:58,909
because they are
conflicting flavors
from all over the world.
520
00:23:00,813 --> 00:23:02,613
I've seasoned the meatball
with some panko,
521
00:23:02,615 --> 00:23:04,115
I blended up the bagel bomb
522
00:23:04,117 --> 00:23:07,118
with rosemary, mint, parsley
523
00:23:07,120 --> 00:23:08,786
[Chris] You know,
I'm really worried
about Charlotte.
524
00:23:08,788 --> 00:23:10,821
She's starting
to cook her meatballs
with nine minutes to go.
525
00:23:10,823 --> 00:23:12,323
But also her pan wasn't hot
526
00:23:12,325 --> 00:23:14,191
so she put the meatballs
into cold oil.
527
00:23:14,193 --> 00:23:16,127
[Charlotte] I'm worried
my meatballs are not gonna
cook in time.
528
00:23:16,129 --> 00:23:18,629
So I put them in the oven
hoping to cook them further.
529
00:23:21,501 --> 00:23:24,335
To go with my dish
I'm making
a broccoli rabe mascarpone.
530
00:23:24,437 --> 00:23:27,204
And then I take
the bagel bites and scoop ou
the cream cheese
531
00:23:27,206 --> 00:23:28,806
and I add the cream cheese
to the lamb.
532
00:23:32,512 --> 00:23:35,045
Chefs, less than two minutes
you got to start
getting it on the plate.
533
00:23:39,719 --> 00:23:41,352
[Charlotte] I'm gonna
be cutting it really close.
534
00:23:41,421 --> 00:23:43,621
But I need to keep
these meatballs in the oven
535
00:23:43,623 --> 00:23:46,090
for as long as I possibly can.
536
00:23:46,092 --> 00:23:48,125
I have a little bit of fear
for Charlotte.
537
00:23:48,127 --> 00:23:50,594
I don't think her meatballs
are gonna cook in time.
538
00:23:50,596 --> 00:23:52,963
-Charlotte,
how are you feeling?
-Uh, pretty nervous.
539
00:23:57,837 --> 00:24:00,538
[Ted] All right chefs,
ten, nine,
540
00:24:00,639 --> 00:24:03,908
eight, seven, six,
541
00:24:03,910 --> 00:24:06,110
five, four,
542
00:24:06,112 --> 00:24:09,246
three, two, one.
543
00:24:09,315 --> 00:24:10,314
Time's up.
544
00:24:10,316 --> 00:24:12,116
[all applauding]
545
00:24:12,118 --> 00:24:13,517
[Chris] Good job, chefs.
Good job.
546
00:24:17,256 --> 00:24:19,023
[Charlotte] This is definite
an opportunity of a lifetim
547
00:24:19,025 --> 00:24:20,391
but I'm worried
about the meat.
548
00:24:20,393 --> 00:24:21,759
I should have
gotten that in the pan
a little bit earlier.
549
00:24:21,861 --> 00:24:23,660
So hoping they're cooked.
550
00:24:24,730 --> 00:24:27,665
[Cat] A job opportunity
with one of the judges
would be a dream come true.
551
00:24:27,733 --> 00:24:30,201
But I don't feel
overly confident in my dish
552
00:24:30,203 --> 00:24:32,603
So it's...
I'm definitely worried.
553
00:24:49,222 --> 00:24:50,521
[Ted] Chefs,
for the second round
554
00:24:50,523 --> 00:24:52,656
of this wild
job application process,
555
00:24:52,725 --> 00:24:54,758
we asked you to make
main dishes using
556
00:24:54,827 --> 00:24:57,061
chicken feet, lamb shanks,
557
00:24:57,063 --> 00:24:59,630
broccoli rabe and bagel bomb
558
00:24:59,632 --> 00:25:01,365
Chef Cat, please tell us
about your dish.
559
00:25:01,433 --> 00:25:05,603
For our main course,
I did lamb and fusilli stew
560
00:25:05,605 --> 00:25:08,205
with some broccoli rabe.
I added cream cheese
561
00:25:08,207 --> 00:25:11,008
from the bagel bomb
into the soup.
562
00:25:11,010 --> 00:25:14,678
Chef, I love that
you ground the lamb,
really smart move,
563
00:25:14,680 --> 00:25:16,614
but you needed
more salt everywhere.
564
00:25:16,616 --> 00:25:19,116
It needs heat also,
and it needs a touch of acid.
565
00:25:19,852 --> 00:25:21,318
Oui, chef. Thank you, ch.
566
00:25:21,320 --> 00:25:24,321
100% agreeing with Scott,
more than I've ever
agreed with him
567
00:25:24,323 --> 00:25:26,123
-in the entire
history of the show.
-[laughing]
568
00:25:26,125 --> 00:25:28,058
But I think you used
real sous-chef instincts
569
00:25:28,160 --> 00:25:31,929
to, you know, immediately
get that lamb into a grinder
570
00:25:31,931 --> 00:25:34,098
and to build these
separate kinda components,
571
00:25:34,100 --> 00:25:35,532
knowing what your
finished product would be.
572
00:25:36,702 --> 00:25:40,137
[Maneet] The utilization
of the chicken feet
fortifies the soup
573
00:25:40,206 --> 00:25:43,507
I think that was great,
I put bagel bombs
in the basket
574
00:25:43,509 --> 00:25:46,810
because I wanted to see
how you can take
a good ingredient
575
00:25:46,812 --> 00:25:50,414
and then use your creativity
to enhance that.
576
00:25:50,416 --> 00:25:55,119
So putting it in the broth,
I think that was
a fantastic idea.
577
00:25:55,121 --> 00:25:56,554
Thank you.
578
00:25:56,622 --> 00:25:59,456
Next up, chef Charlotte,
please tell us
about your entree.
579
00:25:59,558 --> 00:26:02,326
Uh, judges, I made for you
a Moroccan-inspired meatball,
580
00:26:02,328 --> 00:26:05,229
with couscous
and broccoli rabe.
581
00:26:05,231 --> 00:26:07,031
[Maneet] You've got
such great instincts.
582
00:26:07,033 --> 00:26:08,299
you know, you took
the chicken feet,
583
00:26:08,301 --> 00:26:09,934
started making
a broth out of it
584
00:26:10,002 --> 00:26:12,703
to make a sauce out of it,
and it's delicious,
585
00:26:12,705 --> 00:26:17,441
but both the meatballs
that I got are completely raw.
586
00:26:19,145 --> 00:26:21,812
[Chris] I actually
have a meatball
that's fairly cooked.
587
00:26:21,814 --> 00:26:24,982
I think that the round
and nerves did get to you,
588
00:26:24,984 --> 00:26:27,918
but you stayed with it,
and you finished.
589
00:26:27,920 --> 00:26:30,321
Couscous is great,
I like the broccoli rabe
as it is,
590
00:26:30,323 --> 00:26:32,256
and the meatball
that I can eat,
591
00:26:32,358 --> 00:26:33,958
I think is very, very,
very, very good.
592
00:26:33,960 --> 00:26:35,225
Thank you.
593
00:26:35,227 --> 00:26:38,829
It pains me that your
biggest obstacle is yourself.
594
00:26:38,831 --> 00:26:42,399
It's overthinking things.
You gotta get out
of your own head.
595
00:26:42,401 --> 00:26:44,735
-I know, I'm so stuck in it.
-[Scott] Nothing good
is gonna happen in there.
596
00:26:44,804 --> 00:26:47,204
Fall into your heart,
everything is good.
597
00:26:47,206 --> 00:26:49,807
-[Ted] Okay,
chef Charlotte, thank you.
-Thank you.
598
00:26:49,809 --> 00:26:51,508
Chef Reuben, please tell us
about your dish.
599
00:26:51,510 --> 00:26:54,712
So what I made for you
was an Asian-inspired
lamb ragu
600
00:26:54,714 --> 00:26:59,049
on top of polenta and then
sauteed broccoli rabe.
601
00:26:59,051 --> 00:27:01,785
Listen, I'm gonna
go on record,
your dish in the first round
602
00:27:01,787 --> 00:27:03,354
was the best dish
I've eaten all day.
603
00:27:04,857 --> 00:27:06,724
This ain't that dish.
604
00:27:06,726 --> 00:27:10,227
Here's the basil,
here comes the mint,
here comes the miso,
605
00:27:10,229 --> 00:27:12,329
here comes the dashi,
here comes the polenta,
606
00:27:12,331 --> 00:27:14,398
like, it's just
too many things.
607
00:27:14,400 --> 00:27:16,600
I agree.
This dish is all over.
608
00:27:16,602 --> 00:27:18,636
It's very important to edit.
609
00:27:18,704 --> 00:27:22,106
There is polenta,
a little bit of Italy,
610
00:27:22,108 --> 00:27:25,309
but then we have dashi
and then we have miso,
and we have coconut.
611
00:27:25,311 --> 00:27:30,114
These are great flavors,
but you've got to find things
that work together.
612
00:27:31,517 --> 00:27:34,685
[Scott] Maneet is 100% right,
you just used
too many ingredients.
613
00:27:34,687 --> 00:27:37,021
If you're gonna move forward,
your cooking needs
to be reined in.
614
00:27:37,023 --> 00:27:38,122
Yes, sir.
615
00:27:39,659 --> 00:27:41,659
[sighs] My God.
616
00:27:41,760 --> 00:27:44,361
It's hard guys, we know,
we've been on that side.
617
00:27:47,633 --> 00:27:49,199
[sighs] Feeling rough.
618
00:27:49,201 --> 00:27:52,736
That was a gut punch,
and with all honesty,
619
00:27:52,838 --> 00:27:54,805
I think I'm on
the chopping block.
620
00:27:54,807 --> 00:27:56,607
[Charlotte] I'm hoping on
to go onto the next round
621
00:27:56,609 --> 00:27:58,409
and hopefully, take
their criticisms to heart.
622
00:27:58,411 --> 00:28:00,611
I think if once I get
over that mental barrier,
623
00:28:00,613 --> 00:28:03,947
I think I can show them
who I am on a plate.
624
00:28:04,049 --> 00:28:07,317
Three chefs pursuing
a dream job,
two still have a shot.
625
00:28:09,255 --> 00:28:12,122
So who's dish
is on the chopping block?
626
00:28:37,349 --> 00:28:39,216
Chef Charlotte,
you've been chopped.
627
00:28:39,218 --> 00:28:40,617
Judges?
628
00:28:40,619 --> 00:28:45,222
Charlotte, we have loved
your instinct
629
00:28:45,224 --> 00:28:48,058
for creating
really nice flavors,
630
00:28:48,127 --> 00:28:50,194
but it came down
to the meatballs
631
00:28:50,196 --> 00:28:54,698
because the lamb shank in it
was completely undercooked.
632
00:28:54,700 --> 00:28:57,601
Unfortunately, we will not be
extending you a job offer.
633
00:28:58,604 --> 00:28:59,869
Thank you.
634
00:28:59,871 --> 00:29:01,105
[Charlotte] This didn't go
the way I wanted it to,
635
00:29:01,107 --> 00:29:02,740
but I'm taking away
from the experience
636
00:29:02,808 --> 00:29:04,441
that I really just need to
stop doubting myself.
637
00:29:04,543 --> 00:29:07,411
I need to be more confident
and be the best chef
that I can be.
638
00:29:09,415 --> 00:29:11,715
Listen, you two,
639
00:29:11,717 --> 00:29:13,317
you didn't do
such a great job
the last round...
640
00:29:13,319 --> 00:29:14,718
-No.
-[Scott] ...and to be
honest with you,
641
00:29:14,720 --> 00:29:16,920
both of you are kinda lucky
to be here still.
642
00:29:16,922 --> 00:29:18,355
If she gave us
cooked meatballs,
643
00:29:18,424 --> 00:29:20,124
-one of you would be gone.
-100%
644
00:29:20,126 --> 00:29:24,328
[Scott] So as I always say,
this is an invitation
to step up your game.
645
00:29:24,330 --> 00:29:27,064
If you guys can't
step it up in the next round,
you will be going home.
646
00:29:27,099 --> 00:29:29,099
-Yes, chef.
-Yes, chef. Thank you, chef.
647
00:29:32,938 --> 00:29:36,507
Chef Cat, chef Reuben,
dessert baskets
are in front of you.
648
00:29:39,411 --> 00:29:40,410
Open them up!
649
00:29:41,614 --> 00:29:42,779
[laughing]
650
00:29:42,781 --> 00:29:45,048
[Ted] And you'll be working
with caponata...
651
00:29:45,050 --> 00:29:46,850
With caponata, okay.
652
00:29:46,952 --> 00:29:49,219
-[Ted] ...blood oranges...
-Beautiful.
653
00:29:49,221 --> 00:29:50,554
Oh, wow. Okay.
654
00:29:50,623 --> 00:29:52,422
[Ted] ...artisanal
goat cheese...
655
00:29:52,424 --> 00:29:54,224
I don't know what this is,
but it is very pretty.
656
00:29:54,226 --> 00:29:56,760
-[Ted] ...and a galaxy
gelatin cake.
-[laughing]
657
00:29:56,862 --> 00:29:59,963
[Reuben] This galaxy cake
is, no pun intended,
658
00:30:00,032 --> 00:30:02,099
but out of this world.
[laughs]
659
00:30:02,101 --> 00:30:04,935
[Cat] I feel like
Mr. Scott Conant
picked out this basket.
660
00:30:04,937 --> 00:30:06,837
-[laughing]
-[Scott] You're right, Cat!
661
00:30:06,906 --> 00:30:09,106
I made it because I think
it's important to be able
662
00:30:09,108 --> 00:30:12,442
to incorporate
savory ingredients
into a dessert course.
663
00:30:12,478 --> 00:30:13,610
-Challenge accepted.
-[Reuben] Thank you.
664
00:30:13,612 --> 00:30:14,645
[all laughing]
665
00:30:15,614 --> 00:30:17,114
30 minutes to do your best.
666
00:30:18,551 --> 00:30:19,616
Clock starts now.
667
00:30:19,618 --> 00:30:21,051
-[judges clapping]
-Yay, go chefs!
668
00:30:21,654 --> 00:30:23,754
[Chris] Here we go.
669
00:30:23,823 --> 00:30:26,824
Judges, we have had
some very tough baskets.
670
00:30:27,827 --> 00:30:29,426
How would you rank this one?
671
00:30:29,428 --> 00:30:31,628
On the heels of that
very difficult entree,
672
00:30:31,630 --> 00:30:34,464
there's, like, no let up,
we're giving them another
very difficult basket.
673
00:30:34,500 --> 00:30:36,700
It's all Scott's fault.
674
00:30:36,702 --> 00:30:40,204
We had some eggplant caponat
caponata has a little bit
675
00:30:40,206 --> 00:30:41,939
of sweet and savory
element to it.
676
00:30:41,941 --> 00:30:46,009
And the eggplant itself,
there's some tomato inside,
celery, raisins,
677
00:30:46,011 --> 00:30:49,279
I wanna see how these chefs
can weave that into a desser
678
00:30:49,281 --> 00:30:52,082
I'm wondering if you went
and added maybe
some dried fruits to it,
679
00:30:52,084 --> 00:30:56,253
kinda coax it along into
more of a dessert landscape.
680
00:30:56,355 --> 00:30:58,956
[Scott] In the appetizer
round, Reuben kinda
knocked it out of the park.
681
00:30:58,958 --> 00:31:00,858
Chef Cat's dish
was also delicious,
682
00:31:00,926 --> 00:31:03,961
but in the main course,
that's where they both
kinda fell apart.
683
00:31:04,029 --> 00:31:07,831
So, you know, that being sai
it kind of is anybody's
game right now.
684
00:31:09,034 --> 00:31:11,034
[Reuben] I was so sure I wa
getting chopped last round.
685
00:31:11,036 --> 00:31:13,036
So I'm really hoping
to show and prove
to the judges
686
00:31:13,038 --> 00:31:16,707
that I'm the type of person
that's willing to come back
687
00:31:17,710 --> 00:31:19,142
So my inspiration
for this dish
688
00:31:19,144 --> 00:31:21,745
was an Indian dish
called kheer,
it's a rice pudding.
689
00:31:21,813 --> 00:31:23,614
I'm making a goat cheese
rice pudding
690
00:31:23,616 --> 00:31:25,849
with a blood orange
and apple salad
691
00:31:25,885 --> 00:31:28,051
with the eggplant
caponata sauce.
692
00:31:29,355 --> 00:31:31,221
I'm really hoping
to impress Maneet with this
693
00:31:31,223 --> 00:31:34,524
and show her my knowledge
of Indian flavors.
694
00:31:34,526 --> 00:31:35,826
Cardamom, that's what
I was gonna get.
695
00:31:38,397 --> 00:31:42,599
So this galaxy gelatin cake
is just gelatin,
696
00:31:42,601 --> 00:31:45,102
which has been flavored
with cranberry,
697
00:31:45,104 --> 00:31:49,907
but the fun part is
that it's got this really cool
edible gold dust,
698
00:31:49,909 --> 00:31:52,409
which makes it look
like galaxy.
699
00:31:52,411 --> 00:31:53,543
-[Reuben] This galaxy cake..
- Whoo.
700
00:31:53,645 --> 00:31:55,412
...is really sweet,
so I decided to use it
701
00:31:55,414 --> 00:31:57,547
as a sweetening agent
in my caponata sauce.
702
00:32:00,219 --> 00:32:02,552
[Scott] This artisanal
goat cheese is delicious.
703
00:32:02,621 --> 00:32:05,522
It has that very familiar
tang of goat cheese.
704
00:32:05,524 --> 00:32:07,124
Got some funk.
705
00:32:07,126 --> 00:32:08,959
[Scott] I like what chef Ca
is doing right now.
706
00:32:08,961 --> 00:32:10,527
She added some
cream cheese to it.
707
00:32:10,529 --> 00:32:13,964
I mean, that is the start
of a potential cheesecake,
if I've ever seen one.
708
00:32:15,501 --> 00:32:17,634
[Cat] Cheese
and orange, I think,
go really well together,
709
00:32:17,703 --> 00:32:19,202
and so I'm adding
a little bit of the zest
710
00:32:19,204 --> 00:32:21,738
from the blood orange
to my cheesecake mix.
711
00:32:21,807 --> 00:32:25,609
I'm making a goat cheesecak
with macerated berries
712
00:32:25,611 --> 00:32:29,046
and a caponata
and galaxy cake sauce.
713
00:32:29,048 --> 00:32:33,817
This round, I'm definitely
gonna try to show Scott
a dish with more finesse.
714
00:32:33,819 --> 00:32:37,054
But this is not
just about food,
this is a job interview.
715
00:32:37,056 --> 00:32:41,124
The judges should hire me
because I have tenacity,
and I don't give up.
716
00:32:44,129 --> 00:32:45,362
Oh, I'm feeling it.
717
00:32:47,933 --> 00:32:49,800
So I take the goat cheese
and some cream,
718
00:32:49,802 --> 00:32:52,002
and I add it
straight to my rice
for the rice pudding.
719
00:32:52,004 --> 00:32:56,740
And then I start to add
the milk, the cardamom,
the agave, the condensed milk.
720
00:32:57,643 --> 00:32:59,309
Less than 10 minutes
to go, chefs.
721
00:33:03,048 --> 00:33:05,315
Cat, is this
a no-bake cheesecake,
or is this a bake cheesecake?
722
00:33:05,317 --> 00:33:07,417
-It's a bake cheesecake,
-Oh, my gosh.
723
00:33:08,420 --> 00:33:10,020
[Cat] The cheesecakes
are in the oven.
724
00:33:10,022 --> 00:33:12,222
I'm just hoping and praying
that they will cook in time.
725
00:33:14,226 --> 00:33:17,227
[Reuben] I'm so close
to getting a job opportunit
from one of these judges.
726
00:33:17,229 --> 00:33:19,529
It's really, really exciting
727
00:33:22,801 --> 00:33:24,701
I'm getting really
worried about Cat.
728
00:33:24,703 --> 00:33:28,805
She has her cheesecake
filling in the oven.
It's not gonna bake.
729
00:33:30,409 --> 00:33:31,808
[Cat] I pull my cheesecakes
out of the oven...
730
00:33:31,810 --> 00:33:33,243
Okay, well...
731
00:33:33,345 --> 00:33:36,480
...and the centers
are still raw.
732
00:33:36,482 --> 00:33:39,716
-Chef Cat, how's it going
with the cheesecake?
-[Cat] Not great.
733
00:33:40,886 --> 00:33:42,919
I would turn the broiler on
and just broil it.
734
00:33:42,921 --> 00:33:46,056
At this point, I'm not sure
what I'm going to do,
735
00:33:46,058 --> 00:33:49,026
but as a sous-chef,
no matter what, I'm just gon
need to figure it out.
736
00:33:57,703 --> 00:33:59,302
Okay, well...
737
00:33:59,304 --> 00:34:02,806
I pull my cheesecakes
out of the oven,
and the centers are still raw.
738
00:34:02,808 --> 00:34:06,043
-Chef Cat, how's it going
with the cheesecake?
-[Cat] Not great,
739
00:34:06,144 --> 00:34:08,245
probably should have gotten it
in a little bit earlier.
740
00:34:08,313 --> 00:34:09,946
Yep, okay.
741
00:34:10,716 --> 00:34:13,216
I can't serve raw cheesecake.
742
00:34:13,218 --> 00:34:15,385
[Chris] You know,
Cat just did something
really, really smart here
743
00:34:15,387 --> 00:34:18,522
by recognizing that
the edges were baked,
744
00:34:18,524 --> 00:34:20,357
and she literally
went around the ramekins
745
00:34:20,459 --> 00:34:23,393
and was able to give us
a little quenelle
of baked cheesecake.
746
00:34:23,395 --> 00:34:25,429
It's a brilliant rebound.
747
00:34:25,431 --> 00:34:28,698
[Maneet] She is not giving u
she is being innovative.
748
00:34:28,700 --> 00:34:31,435
That is definitely something
that you want in a sous-chef.
749
00:34:34,006 --> 00:34:35,806
[Reuben] So for my apple
and blood orange salad,
750
00:34:35,808 --> 00:34:39,209
I start to macerate
my blood oranges
with this caponata sauce
751
00:34:39,211 --> 00:34:42,612
and a little bit
of orange liqueur
and just thinly sliced apple.
752
00:34:42,614 --> 00:34:45,048
Whatever it takes, chefs,
whatever it takes.
753
00:34:45,050 --> 00:34:48,085
We are desperately
seeking a sous-chef.
754
00:34:48,087 --> 00:34:49,920
One of them could be you!
755
00:34:51,223 --> 00:34:52,823
Final seconds
in the final round here.
756
00:34:52,825 --> 00:34:54,825
Ten, nine,
757
00:34:54,827 --> 00:34:57,027
eight, seven,
758
00:34:57,029 --> 00:34:59,129
six, five,
759
00:34:59,131 --> 00:35:01,031
four, three,
760
00:35:01,800 --> 00:35:04,201
two, one, times up!
761
00:35:04,203 --> 00:35:07,003
[judges clapping]
762
00:35:08,207 --> 00:35:09,706
[Cat laughing]
763
00:35:09,708 --> 00:35:12,042
[Cat] I'm hoping
the judges see that
764
00:35:12,044 --> 00:35:14,211
I'm able to get something
on the plate, no matter what
765
00:35:14,213 --> 00:35:15,812
It's incredibly important
for me to make it
766
00:35:15,814 --> 00:35:17,948
to the finale
and get a job offer
from these chefs.
767
00:35:18,016 --> 00:35:20,117
It would really be
a turning point in my career.
768
00:35:21,520 --> 00:35:23,320
[Reuben] So I came
into this round
with a lot of pressure.
769
00:35:23,322 --> 00:35:24,421
I really wanted
to redeem myself
770
00:35:24,423 --> 00:35:26,723
from that abysmal
second round I did,
771
00:35:26,725 --> 00:35:28,358
and I think I did that.
772
00:35:35,701 --> 00:35:37,701
[Ted] Chef Cat, chef Reuben,
773
00:35:37,703 --> 00:35:41,104
you opened your dessert basket
and found caponata,
774
00:35:41,106 --> 00:35:43,840
blood oranges,
artisanal goat cheese,
775
00:35:44,743 --> 00:35:46,309
and galaxy gelatin cake.
776
00:35:47,045 --> 00:35:48,612
Chef Reuben, what do we have?
777
00:35:48,614 --> 00:35:49,880
Chefs, so today,
I prepared for you
778
00:35:49,882 --> 00:35:52,849
a goat cheese rice pudding
with caponata sauce
779
00:35:52,918 --> 00:35:54,751
and a apple
and blood orange salad.
780
00:35:57,456 --> 00:36:02,359
Reuben, I absolutely love
the fact that you went
in a rice pudding direction.
781
00:36:02,427 --> 00:36:04,427
It's a really yummy dessert.
782
00:36:04,429 --> 00:36:07,264
The rice could have been
cooked a little bit more,
783
00:36:07,365 --> 00:36:11,301
but you know what?
I don't mind it like this.
784
00:36:11,303 --> 00:36:14,604
It gives it a texture
which is very interesting.
785
00:36:18,911 --> 00:36:20,210
I think she's being kind
about the rice,
786
00:36:20,212 --> 00:36:23,146
it's really undercooked
as far as I'm concerned,
787
00:36:23,248 --> 00:36:24,948
but the flavors,
you're right back
788
00:36:24,950 --> 00:36:26,183
where you were
in the first round.
789
00:36:26,185 --> 00:36:27,951
Thank you, chef.
790
00:36:27,953 --> 00:36:30,654
The caponata
with blood orange juice
and the galaxy cake
791
00:36:30,722 --> 00:36:34,224
all in a puree
drizzled on top,
it's delicious.
792
00:36:34,226 --> 00:36:35,759
It's working.
793
00:36:36,828 --> 00:36:39,429
Thank you, chef Reuben.
Finally, chef Cat.
794
00:36:39,431 --> 00:36:43,133
[Cat] This is a baked
goat cheese cheesecake
795
00:36:43,235 --> 00:36:48,104
with macerated berries,
caponata sauce, and chocolate.
796
00:36:48,106 --> 00:36:50,407
[Ted] So I know this isn't
the dessert you planned
797
00:36:50,409 --> 00:36:51,942
-to present exactly.
-No, no.
798
00:36:53,512 --> 00:36:55,111
I thought you were doomed.
799
00:36:55,113 --> 00:36:56,947
Yeah, I did too. [laughs]
800
00:36:57,015 --> 00:36:58,648
[Chris] I don't know
what you were thinking
801
00:36:58,750 --> 00:37:03,320
waiting until 8:50 to put
the cheesecake in, but...
802
00:37:05,257 --> 00:37:06,990
This is, like,
a fabulous disaster.
803
00:37:06,992 --> 00:37:08,224
[laughs]
804
00:37:08,226 --> 00:37:10,961
Watching you go around
the outside of those ramekins
805
00:37:11,029 --> 00:37:13,630
and scrape
the cooked part out, like,
that's a sous-chef move.
806
00:37:13,632 --> 00:37:15,298
Thank you, chef.
807
00:37:15,300 --> 00:37:18,101
[Maneet] This is what happens
when you don't give up,
808
00:37:18,103 --> 00:37:21,438
and that's a testament
to you as a chef.
809
00:37:21,539 --> 00:37:23,306
I mean, the flavors
are incredible,
810
00:37:23,308 --> 00:37:27,310
the caponata you made work,
but my biggest complaint
811
00:37:27,312 --> 00:37:29,546
is that I don't have
more cheesecake
812
00:37:29,615 --> 00:37:30,947
-to go back and eat.
-[Scott] Yep.
813
00:37:31,049 --> 00:37:33,817
Right? Because
it is delicious.
814
00:37:33,819 --> 00:37:35,252
Thank you, chef.
815
00:37:35,320 --> 00:37:36,853
[Scott] Cat, I'm gonna
tell you something.
816
00:37:36,922 --> 00:37:38,722
See, you put flavors
together that are happy,
817
00:37:38,724 --> 00:37:40,557
ultimately, you end up
with happy food.
818
00:37:40,625 --> 00:37:43,226
This is kind of a testament
to your perseverance
819
00:37:43,228 --> 00:37:46,529
as a human, right,
not just as a chef.
820
00:37:46,531 --> 00:37:47,664
Thank you, chef.
821
00:37:51,236 --> 00:37:52,902
Who is finale bound?
822
00:37:52,904 --> 00:37:56,039
The judges need
to talk it over.
Thank you, chefs.
823
00:38:03,715 --> 00:38:06,950
[Scott] I feel like the game
was pretty neck-and neck
heading to dessert
824
00:38:07,052 --> 00:38:08,785
because there were
a lot of flaws
in the main course round.
825
00:38:08,787 --> 00:38:12,689
So whomever was
gonna take this
needed to nail the dessert.
826
00:38:12,691 --> 00:38:14,924
[Maneet] If we start off
with the appetizer round,
827
00:38:14,926 --> 00:38:18,328
both of them came up
with some really yummy dishes.
828
00:38:18,330 --> 00:38:20,697
Yeah, I loved Reuben's dish.
829
00:38:20,699 --> 00:38:23,500
He knew exactly how to work
with that plant-based chicke
830
00:38:23,502 --> 00:38:25,602
by making this really
beautiful barbecue sauce
831
00:38:25,604 --> 00:38:28,305
that seemed like it was
on the stove for hours.
832
00:38:28,307 --> 00:38:31,107
You know, the way that Cat
kind of hand-pulled
833
00:38:31,109 --> 00:38:32,409
that chicken
like a rotisserie chicken,
834
00:38:32,411 --> 00:38:34,210
and that she cooked it
in a sauce,
835
00:38:34,212 --> 00:38:36,112
she really did
that product right
836
00:38:36,114 --> 00:38:38,715
because she made it
taste like chicken.
837
00:38:38,717 --> 00:38:43,219
Agreed, but then, uh,
there was the tostada,
which wasn't fried enough.
838
00:38:43,221 --> 00:38:46,089
-[Scott] Yeah.
- [Maneet] The overall di
was very sweet.
839
00:38:46,091 --> 00:38:50,527
I do think that
the entree basket
was really difficult.
840
00:38:50,529 --> 00:38:53,229
Chef Reuben's dish
was all over the place
in his main course round.
841
00:38:53,231 --> 00:38:55,465
The good news was
he seasoned it well,
842
00:38:55,533 --> 00:38:58,535
which is exactly
what chef Cat did not do.
843
00:38:58,603 --> 00:39:01,738
Cat, yes, I think
her flavors were muted,
844
00:39:01,807 --> 00:39:03,840
but she gave us
a cohesive dish.
845
00:39:03,942 --> 00:39:07,944
Reuben oversees
a huge team, and he was
the picture of calm.
846
00:39:07,946 --> 00:39:12,916
And Cat, on the other hand,
her tenacity,
she never gave up.
847
00:39:12,918 --> 00:39:16,519
But which of these two chefs
is going to be able
848
00:39:16,521 --> 00:39:19,422
to stand up to the heat
in any of our kitchens?
849
00:39:24,329 --> 00:39:26,730
[Cat] Today, we both had
our ups and downs,
850
00:39:26,732 --> 00:39:28,898
but I've risen
to the occasion so far,
851
00:39:28,900 --> 00:39:31,935
and I want this job
really badly,
so I can continue,
852
00:39:31,937 --> 00:39:34,337
A, to provide for my kids,
but also so I can push myself,
853
00:39:34,406 --> 00:39:36,906
to the next level
of being a chef.
854
00:39:36,908 --> 00:39:38,808
[Reuben] It's all about
who would be
the best sous-chef,
855
00:39:38,810 --> 00:39:41,611
and I really wanted
to prove to the judges
that I'm resilient.
856
00:39:41,613 --> 00:39:43,413
So I think I have
a pretty good shot
to win this.
857
00:39:45,317 --> 00:39:48,618
So who's dish
is on the chopping block?
858
00:39:58,263 --> 00:40:00,864
Chef Cat, you've been
chopped. Judges?
859
00:40:00,932 --> 00:40:03,933
[Scott] Chef Cat, we loved
having you here today.
860
00:40:03,935 --> 00:40:06,236
You are tenacious.
861
00:40:06,304 --> 00:40:08,838
In your appetizer round,
you created some
really delicious flavors,
862
00:40:08,940 --> 00:40:11,608
but too much sweetness,
and your main course,
863
00:40:11,610 --> 00:40:15,111
it really boiled down
to a lack of
development of flavor.
864
00:40:15,113 --> 00:40:18,314
Unfortunately, we will not be
extending you a job offer.
865
00:40:18,316 --> 00:40:21,117
So we have to chop you.
866
00:40:21,119 --> 00:40:24,087
Thank you so much,
I just want to say thank you
for this opportunity.
867
00:40:24,089 --> 00:40:26,556
It's been really,
really incredible.
868
00:40:26,658 --> 00:40:31,060
Getting these pointers
from these incredible judges
who have tasted my food.
869
00:40:31,129 --> 00:40:33,062
I mean, that's invaluable.
870
00:40:33,064 --> 00:40:35,832
I feel confident
that my career is only
gonna go up from here.
871
00:40:38,804 --> 00:40:41,004
-And that means
Reuben Dhanawade...
-[Reuben laughing]
872
00:40:41,006 --> 00:40:42,838
[Ted] You are
the Chopped champion,
873
00:40:42,908 --> 00:40:47,110
and you will be returning here
for the Desperately Seeking
Sous Chef finale
874
00:40:47,112 --> 00:40:50,513
-with a shot at getting hired
by one of these chefs.
-[sighs]
875
00:40:50,515 --> 00:40:51,948
-[Ted] Congratulations.
-Wow, man, thank you.
876
00:40:52,016 --> 00:40:53,282
-[Maneet] Good job!
-Thank you, guys.
877
00:40:53,284 --> 00:40:55,518
[Scott] You almost
weren't here
for the dessert round,
878
00:40:55,520 --> 00:40:59,255
but you reset really well,
and you gave us
a very focused dessert.
879
00:40:59,357 --> 00:41:01,958
I can't wait to come
right back here and bring it.
880
00:41:02,060 --> 00:41:03,827
I have so much more
to prove to you.
881
00:41:03,829 --> 00:41:06,062
You're gonna need to
'cause you're going up against
three other champions now.
882
00:41:07,466 --> 00:41:09,699
I can't wait to see
my competition for the finale.
883
00:41:09,701 --> 00:41:12,302
-[judges clapping]
-Whoo!
884
00:41:12,304 --> 00:41:15,438
I'm gonna say, "Watch out,"
because I think I can
win this whole thing.
885
00:41:15,540 --> 00:41:19,008
That's, like,
so crazy, man. [laughs]
886
00:41:19,010 --> 00:41:22,612
A chance like this comes along
once in a lifetime.
887
00:41:22,614 --> 00:41:26,049
[contestant]
There are challenges that
define who you are as a chef
888
00:41:26,051 --> 00:41:27,650
Everything's on the line
for me right now.
889
00:41:27,719 --> 00:41:29,652
This is gonna change my life.
890
00:41:29,688 --> 00:41:31,321
[contestant]
Definitely freaking out.
891
00:41:33,024 --> 00:41:36,025
My one piece of advice to you
would be don't [bleep] up.
892
00:41:36,027 --> 00:41:38,194
It's survival of the fittest.
893
00:41:38,196 --> 00:41:39,262
I am a bad bitch.
894
00:41:39,331 --> 00:41:40,530
Oh, yeah!
895
00:41:40,532 --> 00:41:41,764
I want this badly.
896
00:41:41,833 --> 00:41:43,333
Only one chance to make
a first impression.
897
00:41:43,434 --> 00:41:44,901
[contestant]
I just screwed this up.
898
00:41:44,903 --> 00:41:46,503
There goes their entire dish.
899
00:41:46,505 --> 00:41:48,104
You gotta really move.
900
00:41:48,106 --> 00:41:50,807
We need a sous-chef,
let's get it done!
901
00:41:50,809 --> 00:41:52,809
[Chris] You're not gonna
win this tournament
902
00:41:52,811 --> 00:41:56,212
if you come in
and make [bleep] like this,
simple as that.
903
00:41:56,214 --> 00:41:58,548
[Maneet] You thought this
was gonna be
an easy job interview?