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?