1 00:00:01,435 --> 00:00:04,737 ♪ You feel your heartbeat pumping ♪ 2 00:00:04,805 --> 00:00:06,305 [man] You don't get many chances in life. 3 00:00:06,307 --> 00:00:08,807 If the opportunity is there you have to jump and take it 4 00:00:09,710 --> 00:00:11,810 [Ted] Sixteen elite candidates... 5 00:00:11,812 --> 00:00:14,346 [woman] I've dreamed of an opportunity like this 6 00:00:14,415 --> 00:00:15,748 [man] This is gonna change my life. 7 00:00:15,849 --> 00:00:18,050 [Ted] Only one dream job. 8 00:00:18,152 --> 00:00:19,885 [Maneet] I am desperately.. 9 00:00:19,887 --> 00:00:21,020 [Scott] Desperately... 10 00:00:21,022 --> 00:00:22,354 [Chris] Desperately seeking a sous chef. 11 00:00:23,124 --> 00:00:24,289 I am born for this. 12 00:00:24,291 --> 00:00:28,160 ♪ Tonight, there will be... ♪ 13 00:00:28,228 --> 00:00:30,629 [Maneet] Want to work for me, you have to earn it. 14 00:00:30,631 --> 00:00:33,298 I started seven years ago with one restaurant, 15 00:00:33,300 --> 00:00:36,035 and now we have grown to four restaurants. 16 00:00:36,037 --> 00:00:37,936 [man] I need this job, and I don't take no for an answer. 17 00:00:37,938 --> 00:00:39,038 Coming down. Coming down. 18 00:00:39,106 --> 00:00:40,305 It's not gonna be easy. 19 00:00:40,307 --> 00:00:42,107 Everything fast but everything right. 20 00:00:42,109 --> 00:00:44,643 We're basically the biggest global hospitality company in the world. 21 00:00:44,712 --> 00:00:48,814 Be focused, pay attention, because if you get behind, you're gonna stay behind. 22 00:00:48,816 --> 00:00:50,916 Ooh, feeling the pressure. 23 00:00:50,918 --> 00:00:54,219 [Scott] I'm desperate for a sous chef with impeccable technique, 24 00:00:54,221 --> 00:00:57,423 refined, honest, soulful cooking. 25 00:00:57,425 --> 00:00:58,924 This is sexy. 26 00:00:58,926 --> 00:01:00,959 That's the type of food that I want to serve. 27 00:01:01,028 --> 00:01:02,327 I'll make it happen, baby. 28 00:01:02,730 --> 00:01:03,862 [grunting] 29 00:01:05,199 --> 00:01:06,598 [man] Am I in over my head? 30 00:01:06,600 --> 00:01:08,300 [Chris] We're really throwing them in the deep end. 31 00:01:08,302 --> 00:01:11,136 [woman] Everything I've done so far has been for this moment. 32 00:01:13,340 --> 00:01:15,741 Who wants that job? 33 00:01:16,510 --> 00:01:18,110 [panting] 34 00:01:19,413 --> 00:01:21,513 [Maneet] Did you think being a sous chef would be easy? 35 00:01:25,286 --> 00:01:27,453 [Loic] Spent a lot of years getting ready for this. 36 00:01:27,554 --> 00:01:30,155 You know, I'm here to show the world. 37 00:01:31,425 --> 00:01:33,158 [Beau] I'm the sous chef that judges should hire 38 00:01:33,227 --> 00:01:35,427 because I won't back down from anything. 39 00:01:35,429 --> 00:01:39,398 [Shine] People always get fooled by the way I look but don't get tricked. 40 00:01:39,400 --> 00:01:40,799 I'm here to take the job. 41 00:01:41,602 --> 00:01:43,168 [Mat] I cook with my heart. 42 00:01:43,170 --> 00:01:46,405 I'm the sous chef the judges should hire because I'm the best. 43 00:01:47,608 --> 00:01:49,108 -[Chris] Here we are. -[Maneet] Here we are. 44 00:01:49,110 --> 00:01:50,609 [Chris] Once again. 45 00:01:50,611 --> 00:01:52,311 [Scott] I'm looking for a sous chef. 46 00:01:52,313 --> 00:01:55,047 But ultimately, myself, Chris, and Maneet, 47 00:01:55,149 --> 00:01:58,083 we all have very high expectations of who we're gonna hire. 48 00:01:58,085 --> 00:02:00,853 [Maneet] If you want to work with me, 49 00:02:00,921 --> 00:02:05,357 you have to have a very strong technical foundation 50 00:02:05,459 --> 00:02:10,295 and have the right attitude to learn new techniques. 51 00:02:10,297 --> 00:02:12,164 [Chris] I'm desperately seeking a sous chef, 52 00:02:12,266 --> 00:02:15,000 so I'm hoping he or she is here. 53 00:02:15,002 --> 00:02:16,535 [Loic] Looking at my competition, 54 00:02:16,637 --> 00:02:18,237 I mean, I feel like I got it 55 00:02:19,306 --> 00:02:21,740 I'm sure I'm gonna knock them dead down. 56 00:02:22,643 --> 00:02:23,942 [Scott] So, these are our candidates? 57 00:02:24,011 --> 00:02:25,310 [Maneet] Oh, yes. 58 00:02:25,312 --> 00:02:26,512 Hello, chefs. 59 00:02:26,514 --> 00:02:27,879 -Hi. -Hello. 60 00:02:27,948 --> 00:02:31,116 Judges Chris, Maneet and Scott are each desperately seeking 61 00:02:31,118 --> 00:02:33,418 a sous chef to join their team. 62 00:02:33,420 --> 00:02:35,554 Who is most qualified? 63 00:02:35,623 --> 00:02:36,722 -I'm the one. -We got this. 64 00:02:36,724 --> 00:02:37,923 -That would be me. -I am the best. 65 00:02:37,925 --> 00:02:39,091 "I am the best." 66 00:02:39,093 --> 00:02:40,826 "I am the best." 67 00:02:40,828 --> 00:02:43,195 [Ted] Four champions will meet in the finale. 68 00:02:43,197 --> 00:02:45,531 The winner there will get to hear the judge's offer, 69 00:02:45,533 --> 00:02:48,934 take their pick and start the job of their dreams. 70 00:02:49,003 --> 00:02:51,003 [Loic] I am so born for this. 71 00:02:52,640 --> 00:02:55,407 [Ted] Let's see what the first baskets have in store. 72 00:02:58,546 --> 00:02:59,645 Open 'em up. 73 00:03:00,614 --> 00:03:01,713 Oh, my God. 74 00:03:01,715 --> 00:03:03,749 What the heck is this? 75 00:03:03,817 --> 00:03:07,953 [Ted] And you've been blessed or cursed with chilaquiles. 76 00:03:08,021 --> 00:03:09,821 Soggy nachos. 77 00:03:09,823 --> 00:03:11,356 Oh, my gosh. 78 00:03:11,425 --> 00:03:12,624 [Ted] Watercress. 79 00:03:12,960 --> 00:03:14,059 Mmm. 80 00:03:14,161 --> 00:03:15,127 [Ted] Skirt steak. 81 00:03:15,129 --> 00:03:16,495 Skirt steak. Awesome. 82 00:03:16,497 --> 00:03:18,230 I can work with that. 83 00:03:18,232 --> 00:03:20,065 [Ted] And rice cereal treats. 84 00:03:20,133 --> 00:03:22,901 [Loic] Ooh. I was hungry. 85 00:03:22,903 --> 00:03:24,603 -[Loic] Whoa. -[Mat] Okay. 86 00:03:24,605 --> 00:03:27,206 Thank you, guys. Whoever created this basket, that's amazing. 87 00:03:27,208 --> 00:03:29,708 Well, I placed the chilaquiles in the basket. 88 00:03:29,710 --> 00:03:33,111 It's been a staple on my brunch menus for literally decades. 89 00:03:33,113 --> 00:03:36,215 However, I've never tried to pair them with rice cereal treats, 90 00:03:36,217 --> 00:03:38,817 so I'm looking to see how creative you chefs can get 91 00:03:38,819 --> 00:03:41,086 and make that all work together here in this first round. 92 00:03:41,088 --> 00:03:42,321 I'll make it happen, baby. 93 00:03:42,957 --> 00:03:44,223 I'll make it happen. 94 00:03:44,225 --> 00:03:46,758 Twenty minutes to make these ingredients shine. 95 00:03:47,962 --> 00:03:49,094 Clock starts now. 96 00:03:49,096 --> 00:03:51,063 -[Maneet] Come on, chefs. -[Chris] Come on, chefs. 97 00:03:51,164 --> 00:03:53,332 Show us who will be our Sous chef. 98 00:03:56,604 --> 00:03:58,103 It's happening, huh? 99 00:03:58,105 --> 00:03:59,304 -This is it. -This is it. 100 00:04:00,341 --> 00:04:02,307 [Ted] Judges, is this a good setting 101 00:04:02,309 --> 00:04:04,309 to test a candidate's abilities? 102 00:04:04,311 --> 00:04:06,311 [Maneet] Competing on Chopped is pretty much 103 00:04:06,313 --> 00:04:09,848 like a busy night during service. 104 00:04:09,850 --> 00:04:11,416 -I'm behind. -Go baby, go, go, go. 105 00:04:11,418 --> 00:04:13,485 [Maneet] The clock is ticking. You have perfect plates. 106 00:04:13,487 --> 00:04:16,622 And that's what we are expecting from one of our future sous chefs. 107 00:04:16,624 --> 00:04:18,624 [Chris] In my restaurant, we do very high volume, 108 00:04:18,626 --> 00:04:20,259 and so it's a little bit of a pressure cooker. 109 00:04:20,360 --> 00:04:23,161 And Chopped, of course, is, you know, the pressure cooker. 110 00:04:23,230 --> 00:04:24,730 -The pressure cooker. -So... 111 00:04:24,732 --> 00:04:26,765 Well, I put the chilaquiles in the basket. 112 00:04:26,800 --> 00:04:29,334 Tortillas that are cooked in either green or red sauce. 113 00:04:29,436 --> 00:04:31,436 There's a cheese, poached egg. 114 00:04:31,505 --> 00:04:32,804 That's soggy. 115 00:04:32,806 --> 00:04:35,707 I was taught that dish by a line cook from Mexico, 116 00:04:35,709 --> 00:04:37,609 and I never had anything like it in my life. 117 00:04:37,611 --> 00:04:41,813 And it's literally been on my menu since 1994. 118 00:04:41,815 --> 00:04:44,349 Skirt steak here is beautiful to go with that. 119 00:04:45,319 --> 00:04:47,619 Skirt steak. 120 00:04:47,621 --> 00:04:49,588 I have worked with skirt steak before, 121 00:04:49,590 --> 00:04:55,627 and I'm making skirt steak tartare with watercress oil and slicing it very thin 122 00:04:55,629 --> 00:04:59,331 to show off my knife skills to the judges and hopefully impress them. 123 00:05:01,101 --> 00:05:03,935 I am a sous chef at Rustic Canyon in Santa Monica. 124 00:05:05,039 --> 00:05:06,905 My parents were born in the Philippines, 125 00:05:06,907 --> 00:05:10,008 so my favorite type of food is Filipino cuisine. 126 00:05:10,010 --> 00:05:13,045 I would love to get a sous chef position from one of the top judges. 127 00:05:13,047 --> 00:05:17,549 I've worked with countless Michelin starred chefs, and I cook with my heart. 128 00:05:17,651 --> 00:05:21,019 My mom and my girlfriend are the two most important people in my life. 129 00:05:21,021 --> 00:05:23,188 This job would mean the world to them. 130 00:05:23,190 --> 00:05:24,956 Winning Chopped is on my bucket list, yes. 131 00:05:26,260 --> 00:05:30,228 I have the motivation and the drive to cook anything. 132 00:05:32,866 --> 00:05:36,635 Mate, are those my chilaquiles in the food processor? 133 00:05:36,737 --> 00:05:37,936 -[Scott] Yes, sir. -What's going on? 134 00:05:37,938 --> 00:05:40,339 He took the egg off. You'll be happy to know. 135 00:05:40,440 --> 00:05:44,609 [Chris] My chilaquiles dying in a food processor over here. 136 00:05:44,611 --> 00:05:46,345 [Loic] Chilaquiles, I'm thinking, 137 00:05:46,446 --> 00:05:49,614 I could use the egg as a binder for a vinaigrette. 138 00:05:49,616 --> 00:05:51,216 Watercress, baby. 139 00:05:51,218 --> 00:05:55,053 I'm making grilled skirt ste with watercress salad. 140 00:05:55,055 --> 00:05:56,421 Come on, baby, give me some color. 141 00:05:56,423 --> 00:05:59,191 Dressed with an egg, citrus vinaigrette. 142 00:05:59,193 --> 00:06:01,460 This is the most intense job interview. 143 00:06:01,561 --> 00:06:03,895 I trained under some of the best chefs in the country, 144 00:06:03,897 --> 00:06:05,530 and I'm hungry to learn more. 145 00:06:06,734 --> 00:06:09,434 I'm the chef to hire becaus I'm a lion in the kitchen. 146 00:06:09,536 --> 00:06:10,936 ♪ I'm a game changer ♪ 147 00:06:12,206 --> 00:06:14,206 [Loic] I have a background in fine dining. 148 00:06:14,208 --> 00:06:17,743 I like to wow people with my cuisine. 149 00:06:17,844 --> 00:06:20,245 I want to show these judges I'm worthy of this job. 150 00:06:20,347 --> 00:06:22,447 I worked in a lot of Michelin star restaurants 151 00:06:22,516 --> 00:06:25,617 I have the drive and I have the potential. 152 00:06:25,619 --> 00:06:28,086 I'm destined to be one of the best chefs in America. 153 00:06:28,088 --> 00:06:30,822 Nothing can stop me, nothing can slow me down. 154 00:06:36,797 --> 00:06:38,930 [Scott] With the skirt steak, it's really important, 155 00:06:38,932 --> 00:06:40,899 I think, to test their technique. 156 00:06:40,901 --> 00:06:42,934 The one thing that you want with a sous chef is someone 157 00:06:43,036 --> 00:06:44,669 who knows how to cook meat properly. 158 00:06:44,671 --> 00:06:46,438 Really needs a nice, hard sear. 159 00:06:46,540 --> 00:06:50,041 I love that Chef Shine has that grill pan on her station 160 00:06:50,143 --> 00:06:51,743 getting really searing hot. 161 00:06:51,845 --> 00:06:52,944 Behind. Coming down. 162 00:06:53,046 --> 00:06:55,414 I want to make a spicy skirt steak taco. 163 00:06:55,416 --> 00:06:58,917 To marinate the beef with soy, sake, and mirin. 164 00:06:58,919 --> 00:07:03,021 I decided to use cryovac machine to get the flavor. 165 00:07:03,023 --> 00:07:04,322 Behind. Coming down. 166 00:07:04,324 --> 00:07:06,525 [Maneet] Shine, she's vacuum sealing her skirt steak. 167 00:07:06,527 --> 00:07:10,162 [Scott] Such a great way to infuse flavor into that skirt steak. 168 00:07:10,263 --> 00:07:11,329 [Shine] Oh, yeah. 169 00:07:13,634 --> 00:07:16,001 I would like to work for Chef Scott Conant 170 00:07:16,003 --> 00:07:20,205 because Italian food is always the cuisine that I will like to learn more. 171 00:07:20,207 --> 00:07:22,340 And I think that would be a perfect match. 172 00:07:24,011 --> 00:07:27,312 I am a sous chef in San Francisco, California 173 00:07:27,314 --> 00:07:29,314 This competition is gonna be easy one, 174 00:07:29,316 --> 00:07:31,650 because I am the best sous chef out there. 175 00:07:33,120 --> 00:07:34,820 I work at a high-end steakhouse. 176 00:07:34,822 --> 00:07:37,222 My style is very precise. 177 00:07:37,224 --> 00:07:41,493 This is a job interview, and my biggest strength is how focused I am. 178 00:07:41,495 --> 00:07:43,361 ♪ Make it drop like this ♪ 179 00:07:43,430 --> 00:07:46,064 [Shine] When I want somethin I always want to be the best 180 00:07:46,066 --> 00:07:48,200 I'm not here to be mediocre 181 00:07:52,840 --> 00:07:54,539 [Beau] I love peeling tomatillos. 182 00:07:54,608 --> 00:07:57,709 Chilaquiles has a salsa verde of sorts. 183 00:07:57,711 --> 00:08:02,214 I want to use this in some sort of salsa with rice cereal treat. 184 00:08:02,216 --> 00:08:07,652 So, I'm making rice cereal treat salsa verde marinated skirt steak crostini. 185 00:08:09,623 --> 00:08:12,724 What I'm looking for on my next job is new responsibilities. 186 00:08:12,726 --> 00:08:14,759 I want room for growth. 187 00:08:14,828 --> 00:08:18,129 I want to be pushed outside of my comfort zone. 188 00:08:20,901 --> 00:08:24,936 I'll be competing for a job opportunity of a lifetime. 189 00:08:24,938 --> 00:08:26,872 I'm classically French trained, 190 00:08:26,874 --> 00:08:31,543 but I've cooked anything from Nepalese to Filipino. 191 00:08:31,612 --> 00:08:34,112 I would totally love to work with Scott Conant. 192 00:08:34,114 --> 00:08:37,215 He's very successful and there's nothing fake about him. 193 00:08:37,217 --> 00:08:40,952 If you can't cook 500 cover in a night and smile, 194 00:08:40,954 --> 00:08:42,821 then you should probably get out of this career. 195 00:08:44,758 --> 00:08:46,892 Chefs, you've got less than ten minutes. 196 00:08:46,894 --> 00:08:48,593 [Chris] Ten minutes. 197 00:08:48,595 --> 00:08:53,398 [Mat] The taste of watercres is herbaceous, pairs well with oil. 198 00:08:53,400 --> 00:08:57,235 I grab the rice cereal and I'm coating it with cornstarch 199 00:08:57,337 --> 00:08:59,738 and then putting it into the fryer to make a crispy element. 200 00:09:01,141 --> 00:09:03,608 [Loic] Getting a job under Chef Maneet, 201 00:09:03,610 --> 00:09:07,812 Chris or Scott will definitely put me in the right direction. 202 00:09:07,814 --> 00:09:08,947 Behind! 203 00:09:09,049 --> 00:09:11,950 I love Chef Scott a lot, he's got a lot of swag. 204 00:09:11,952 --> 00:09:14,319 Will be a great opportunity to work under him 205 00:09:14,321 --> 00:09:17,222 because he has a lot of tool I could learn, 206 00:09:17,224 --> 00:09:21,226 not just as far as cooking, but how to be a successful chef. 207 00:09:21,962 --> 00:09:23,128 Behind. Coming down. 208 00:09:23,130 --> 00:09:25,030 Excuse me. 209 00:09:25,032 --> 00:09:28,500 I'm hoping to show the judges my upgraded flavor profile. 210 00:09:28,502 --> 00:09:31,803 So, I'm going to make a rice cereal tree salsa. 211 00:09:31,805 --> 00:09:34,839 I'm going to char some tomatoes, put that in the blender, 212 00:09:34,941 --> 00:09:37,509 along with rice vinegar. 213 00:09:38,345 --> 00:09:39,511 Behind. 214 00:09:41,915 --> 00:09:44,215 I want to cook my steak with a hard sear. 215 00:09:44,217 --> 00:09:46,017 I see the egg on the chilaquiles 216 00:09:46,019 --> 00:09:49,354 and I'm gonna take this egg yolk and start an aioli. 217 00:09:49,423 --> 00:09:52,724 But then I realized that the blade ends up heating it too much. 218 00:09:52,726 --> 00:09:53,825 All right, that's not working. 219 00:09:53,927 --> 00:09:55,360 Killing my emulsification. 220 00:09:55,429 --> 00:09:57,862 [Maneet] Beau, he's tried to make his sauce. 221 00:09:57,931 --> 00:09:59,531 He's not very successful. 222 00:09:59,533 --> 00:10:01,099 [Beau] So I ditch my aioli. 223 00:10:01,101 --> 00:10:03,001 I grab some mayonnaise. 224 00:10:03,003 --> 00:10:06,004 Chiffonade the watercress. 225 00:10:06,006 --> 00:10:08,039 There are only five minutes to go. 226 00:10:09,409 --> 00:10:10,808 Oh. 227 00:10:10,810 --> 00:10:12,611 [Chris] Mat, he threw the rice crispy treats in the fryer. 228 00:10:12,613 --> 00:10:13,645 [Maneet] Yes. 229 00:10:13,714 --> 00:10:15,113 [Chris] Oh, no. 230 00:10:15,115 --> 00:10:17,816 [Scott] It doesn't work. It completely melted. 231 00:10:17,818 --> 00:10:19,517 What am I gonna with that? 232 00:10:27,327 --> 00:10:29,127 Behind. All the way. 233 00:10:30,063 --> 00:10:31,863 Oh, check on my rice cereal, 234 00:10:31,965 --> 00:10:33,565 and they've completely fallen apart. 235 00:10:33,633 --> 00:10:34,933 I'm definitely freaking out. 236 00:10:34,935 --> 00:10:36,935 [Scott] Chef Mat is taking his rice cereal treats 237 00:10:36,937 --> 00:10:40,805 and it looks like he's trying to make some kind of a disc out of them. 238 00:10:40,807 --> 00:10:43,208 [Mat] Being a great sous chef, you have to pivot. 239 00:10:43,210 --> 00:10:46,745 So, my plan B is to make it a cracker. 240 00:10:46,813 --> 00:10:48,613 Two minutes. Two minutes, Chefs. 241 00:10:50,817 --> 00:10:53,952 I'm pan frying eggs because they are gonna go on the taco because 242 00:10:54,021 --> 00:10:56,855 who doesn't like a runny egg with just about anything? 243 00:10:56,923 --> 00:10:58,389 -Behind. -Behind. 244 00:10:58,391 --> 00:11:01,626 [Loic] I pulled my rice cereal treat out of the fryer. 245 00:11:01,628 --> 00:11:03,061 Oh, [bleep]. 246 00:11:03,063 --> 00:11:06,364 Just melts and I'm thinking, okay, don't panic. 247 00:11:06,400 --> 00:11:08,400 So, I let it cool down. Behind. 248 00:11:08,402 --> 00:11:10,035 [Chris] You got just over a minute 249 00:11:10,037 --> 00:11:11,603 to make your first impression on us. 250 00:11:11,605 --> 00:11:13,838 -Oui, chef. -[Chris] Wrap it up. Finish it up. 251 00:11:16,543 --> 00:11:18,243 Shine, I don't know if she's gonna finish it. 252 00:11:18,311 --> 00:11:19,811 Forty seconds, Chefs. 253 00:11:20,614 --> 00:11:22,347 -Go, Chef. -Go, Shine. 254 00:11:22,416 --> 00:11:24,449 [Chris] Let's get it done, get it on the plate now. [inaudible], Chefs. 255 00:11:24,551 --> 00:11:26,317 It's gonna go very fast. Shine, let's go. 256 00:11:26,319 --> 00:11:28,119 -[Ted] Nine... -[Maneet] All the ingredients. 257 00:11:28,121 --> 00:11:30,155 -[Ted] Seven... -She's trying to get her eggs on the plate. 258 00:11:30,256 --> 00:11:32,357 -[Ted] Five, four... -[Chris] She's trying to get her eggs on the plate. 259 00:11:32,426 --> 00:11:35,026 [Ted] Three, two, one. 260 00:11:35,028 --> 00:11:36,628 -Time's up. -Oh. 261 00:11:38,565 --> 00:11:40,165 -[grunting] -[Beau] Let's go. 262 00:11:40,233 --> 00:11:41,299 Whoa! 263 00:11:41,301 --> 00:11:44,002 That's what I'm talking about. 264 00:11:44,004 --> 00:11:47,372 I pride on being consistent in the kitchen at all times 265 00:11:47,374 --> 00:11:50,308 and just beating myself up for not putting 266 00:11:50,310 --> 00:11:52,110 the rest of the egg on the plate. 267 00:11:53,346 --> 00:11:56,214 [Loic] I've been preparing myself for this for years, 268 00:11:56,216 --> 00:11:59,350 and I don't think any of these guys are a challenge to me. 269 00:12:01,722 --> 00:12:03,722 [music playing] 270 00:12:05,058 --> 00:12:08,660 [Ted] Chefs in your quest to impress three potential bosses, 271 00:12:08,729 --> 00:12:11,429 you had to make appetizers using chilaquiles, 272 00:12:11,431 --> 00:12:15,934 watercress, skirt steak and rice cereal treats. 273 00:12:15,936 --> 00:12:17,535 Chef Mat, tell us what you made. 274 00:12:17,637 --> 00:12:23,241 Here I have a steak tartare with watercress oil and rice cereal treat. 275 00:12:23,310 --> 00:12:25,009 [Maneet] Mat, the steak tartare is... 276 00:12:25,011 --> 00:12:26,411 -is delicious. -Thank you, Chef. 277 00:12:26,413 --> 00:12:28,513 [Maneet] The watercress oil is beautiful. 278 00:12:28,515 --> 00:12:32,317 It adds that level of brightness and herbaceousness 279 00:12:32,319 --> 00:12:34,519 -which works very well. -Thank you, Chef. 280 00:12:34,521 --> 00:12:35,820 [Chris] So the chilaquiles, right? 281 00:12:35,822 --> 00:12:37,422 They're kind of the star of the basket. 282 00:12:37,424 --> 00:12:40,058 I was kind of horrified when I saw them in the blender, 283 00:12:40,093 --> 00:12:43,561 but it's actually a really smart move in a steak tartare. 284 00:12:43,663 --> 00:12:45,263 I think the presentation is buttoned up, 285 00:12:45,332 --> 00:12:48,199 but the rice cereal kind of just put on top as a garnish 286 00:12:48,201 --> 00:12:50,135 -is a little disappointing. -Yup. Yes, chef. 287 00:12:50,236 --> 00:12:52,036 [Scott] What's happened to that rice cereal 288 00:12:52,105 --> 00:12:55,106 is all that marshmallow and sweetness kind of melted away. 289 00:12:55,108 --> 00:12:58,743 So, what you're left with is the savory aspect of the rice itself. 290 00:12:58,812 --> 00:13:00,211 But I think the tartare is delicious. 291 00:13:00,213 --> 00:13:01,346 Thank you, Chef. 292 00:13:01,815 --> 00:13:02,947 Thank you. 293 00:13:02,949 --> 00:13:04,516 [Ted] Chef Shine, tell us about your dish. 294 00:13:04,518 --> 00:13:08,720 It is a spicy skirt steak taco with rice cereal salsa. 295 00:13:09,856 --> 00:13:11,222 [Maneet] The steak is delicious. 296 00:13:11,224 --> 00:13:12,624 It's cooked perfectly. 297 00:13:12,626 --> 00:13:14,926 The salsa, I love it. 298 00:13:14,928 --> 00:13:17,695 I think that it's a very creative utilization 299 00:13:17,697 --> 00:13:19,564 of the rice cereal treats. 300 00:13:19,633 --> 00:13:21,800 But you wanted to put an egg on top. 301 00:13:21,802 --> 00:13:24,102 You did run out of time, right? 302 00:13:24,104 --> 00:13:28,606 So, you've got to be ready to just let go of some ideas and pivot. 303 00:13:28,608 --> 00:13:31,042 [Chris] I agree with Maneet, an example for my restaurants. 304 00:13:31,111 --> 00:13:32,610 So, it doesn't matter how great a dish is, 305 00:13:32,612 --> 00:13:35,513 if we can't execute it on a Saturday night doing 1,000 covers, 306 00:13:35,515 --> 00:13:36,948 it's not gonna work. 307 00:13:36,950 --> 00:13:40,418 If you move on, think about what you can realistically do 308 00:13:40,420 --> 00:13:41,619 in a 30-minute period. 309 00:13:41,621 --> 00:13:43,288 [Shine] Yes, chef. 310 00:13:43,290 --> 00:13:45,657 [Chris] All of you. I mean, this is essentially a job interview, right? 311 00:13:45,725 --> 00:13:49,294 And so, if you have any questions for any of us, now's the time. 312 00:13:49,296 --> 00:13:52,163 So, I would like to ask Chef Scott Conant, 313 00:13:52,265 --> 00:13:56,034 if I do move on, what's the biggest challenge for the entree round? 314 00:13:56,135 --> 00:13:58,203 I think you should look at your successes 315 00:13:59,039 --> 00:14:00,138 and throw them out the window. 316 00:14:00,207 --> 00:14:01,706 No one cares about accolades. 317 00:14:01,708 --> 00:14:04,709 Instead, let's focus on the things that you can do better. 318 00:14:04,711 --> 00:14:05,944 Your time management. 319 00:14:06,045 --> 00:14:07,512 Time management is huge. 320 00:14:07,514 --> 00:14:09,013 -Does that make sense? -Yes, Chef. 321 00:14:10,050 --> 00:14:11,216 Chef Shine, thank you. 322 00:14:11,218 --> 00:14:12,317 Chef Loic. 323 00:14:12,319 --> 00:14:14,919 So, I made for you guys a grilled skirt steak 324 00:14:14,921 --> 00:14:17,956 with watercress and iceberg salad. 325 00:14:18,057 --> 00:14:22,427 And the salad is dressed with egg and citrus vinaigrette. 326 00:14:22,429 --> 00:14:24,062 How did you get started cooking? 327 00:14:24,163 --> 00:14:26,698 [Loic] I was born in Cameroon, West Africa. 328 00:14:26,700 --> 00:14:28,499 I've been cooking since I was a little kid 329 00:14:28,501 --> 00:14:32,136 with my grandmother back in Cameroon, outside with wood fires. 330 00:14:32,205 --> 00:14:36,507 And when I arrived to the country when I was 16, I knew no English. 331 00:14:36,509 --> 00:14:38,343 I kind of started working my way up 332 00:14:38,444 --> 00:14:41,112 in some of the best kitchens in the country. 333 00:14:41,114 --> 00:14:42,847 People like to say, I'm hungry, I'm hungry. 334 00:14:42,916 --> 00:14:44,515 I'm starving, I want this. 335 00:14:44,517 --> 00:14:45,717 I want this badly. 336 00:14:45,719 --> 00:14:48,052 And you hire me to be a sous chef, I'll work hard. 337 00:14:48,054 --> 00:14:49,520 I think I'm the one. 338 00:14:50,523 --> 00:14:51,556 [Maneet] This is delicious. 339 00:14:51,658 --> 00:14:53,658 When you get a steak and a salad, 340 00:14:53,727 --> 00:14:56,227 the salad needs to have a personality 341 00:14:56,229 --> 00:14:58,830 -which is strong enough to stand up to the steak. -Right. 342 00:14:58,832 --> 00:15:01,032 -[Maneet] And that's what you've done over here. -Thank you, Chef. 343 00:15:01,034 --> 00:15:04,302 [Maneet] And this rice cereal treat, it works. 344 00:15:04,304 --> 00:15:06,237 Because it gives you that crunchiness, 345 00:15:06,339 --> 00:15:08,106 but it also gives it the sweetness 346 00:15:08,108 --> 00:15:11,075 which balances with the savoriness of the dressing. 347 00:15:11,077 --> 00:15:12,310 Right. 348 00:15:12,378 --> 00:15:14,913 [Chris] I have to tell you, man, this salad is amazing. 349 00:15:14,915 --> 00:15:16,447 [Loic] Thank you. 350 00:15:16,449 --> 00:15:18,216 I'm actually having a little bit of trouble with the skirt steak 351 00:15:18,218 --> 00:15:20,952 because it feels like it didn't have enough time to rest. 352 00:15:20,954 --> 00:15:24,055 So, you're losing some of that minerality and some of that flavor. 353 00:15:24,057 --> 00:15:25,223 Right, Chef. 354 00:15:25,225 --> 00:15:26,824 I agree with Chris. 355 00:15:26,826 --> 00:15:29,928 It could have been rested a little bit longer, but the flavors are great. 356 00:15:29,930 --> 00:15:31,062 Thank you. 357 00:15:31,064 --> 00:15:32,463 [Ted] And finally, Chef Beau. 358 00:15:32,465 --> 00:15:36,301 Today, we have salsa verde marinated skirt steak on a crostini 359 00:15:36,303 --> 00:15:38,002 with watercress aioli. 360 00:15:40,907 --> 00:15:44,442 [Maneet] Beau, I really love the watercress mayo. 361 00:15:44,510 --> 00:15:46,044 I think that is delicious. 362 00:15:46,145 --> 00:15:48,746 But this is a very petite portion, right? 363 00:15:48,815 --> 00:15:51,249 This is... this reminds me more of an amuse-bouche. 364 00:15:51,351 --> 00:15:55,820 [Maneet] And an amuse-bouche should pack the impact, the flavor. 365 00:15:55,822 --> 00:16:02,226 The steak did not pick up any of the flavor of the salsa or the rice crispy. 366 00:16:02,228 --> 00:16:03,962 [Chris] It was a delicious bite. 367 00:16:04,030 --> 00:16:06,431 But if you ask me, what do you think the basket was? 368 00:16:06,433 --> 00:16:09,600 I would say bread, mayonnaise, watercress, steak, right? 369 00:16:09,602 --> 00:16:11,402 Having said that, it's a... 370 00:16:11,404 --> 00:16:12,503 it was a delicious bite. 371 00:16:12,505 --> 00:16:14,706 So, it's a bit conflicting for me. 372 00:16:14,708 --> 00:16:16,641 Got it. Thank you. 373 00:16:16,710 --> 00:16:18,509 I don't know what else I can add to that, Chef. 374 00:16:18,511 --> 00:16:20,311 Other than that, steak is cooked beautifully. 375 00:16:20,313 --> 00:16:21,446 I like the technique. 376 00:16:21,514 --> 00:16:23,815 You know, that hard sear allowing it to rest. 377 00:16:23,817 --> 00:16:25,316 Those are really important things 378 00:16:25,318 --> 00:16:26,951 that some of you did better than others. 379 00:16:26,953 --> 00:16:29,053 I think this is a good version of it. 380 00:16:29,055 --> 00:16:30,321 Thank you, Chef. 381 00:16:30,323 --> 00:16:32,156 Okay. So, before we let you guys go, 382 00:16:32,225 --> 00:16:35,126 something that we want to also see throughout the day is growth. 383 00:16:35,128 --> 00:16:38,162 And all of you had a flaw when it came to time management. 384 00:16:38,198 --> 00:16:39,831 You get an extra ten minutes in the next round. 385 00:16:39,833 --> 00:16:40,932 We want to see some growth. 386 00:16:40,934 --> 00:16:42,100 -Yes, Chef. -Heard, Chef. 387 00:16:44,037 --> 00:16:46,004 [Beau] I'm feeling pretty good. 388 00:16:46,006 --> 00:16:47,805 There's some things that I could have done better, 389 00:16:47,807 --> 00:16:49,941 but overall, I got the ingredients on the dish. 390 00:16:50,043 --> 00:16:51,843 It had some good flavor to it. 391 00:16:53,713 --> 00:16:55,213 [Loic] I want it more than Shine 392 00:16:55,215 --> 00:16:56,714 and I want it more than Beau 393 00:16:57,417 --> 00:16:59,417 I want to win more than Mat 394 00:16:59,419 --> 00:17:01,753 It's like I want it badly. 395 00:17:01,821 --> 00:17:05,356 [Ted] So, whose dish is on the chopping block? 396 00:17:06,426 --> 00:17:08,326 [music playing] 397 00:17:15,135 --> 00:17:18,603 [Ted] So, whose dish is on the chopping block? 398 00:17:25,412 --> 00:17:27,378 Chef Beau, you've been chopped. 399 00:17:27,380 --> 00:17:28,980 Judges. 400 00:17:28,982 --> 00:17:32,350 [Scott] Chef, unfortunately, there were two of the basket ingredients 401 00:17:32,419 --> 00:17:33,818 that we just couldn't discern. 402 00:17:33,820 --> 00:17:36,821 One was the chilaquiles, the rice cereal treats as well. 403 00:17:36,823 --> 00:17:38,256 We just couldn't discern them. 404 00:17:38,258 --> 00:17:41,159 And also, we just thought you could have put a lot more on the plate. 405 00:17:41,227 --> 00:17:43,928 We decided that we will not be offering you a sous chef job, 406 00:17:43,930 --> 00:17:45,730 and so we have to chop you. 407 00:17:46,332 --> 00:17:47,632 [Beau] I understand. 408 00:17:49,302 --> 00:17:50,501 -Good luck. -Thank you. 409 00:17:50,503 --> 00:17:52,169 Thank you. 410 00:17:52,171 --> 00:17:55,206 [Beau] I'm a little upset, but I didn't manage my time right. 411 00:17:55,208 --> 00:17:58,409 It was a small portion and I can see where they're coming from. 412 00:17:58,945 --> 00:18:00,478 [Scott] Time management. 413 00:18:00,480 --> 00:18:02,313 Editing, time management. 414 00:18:02,315 --> 00:18:04,182 Chef Shine, the good news is... 415 00:18:04,184 --> 00:18:08,486 is that we all really were impressed with you, who you are. 416 00:18:08,488 --> 00:18:11,222 The amount of ambition that you put into your dish. 417 00:18:11,224 --> 00:18:13,024 So, we wanted to see you again. 418 00:18:13,026 --> 00:18:14,826 Thank you, Chef. I appreciate that. 419 00:18:14,828 --> 00:18:18,229 And also, keep in mind that one of the biggest quality of a good sous chef 420 00:18:18,231 --> 00:18:21,599 that we are looking for is somebody who listens to feedback. 421 00:18:21,601 --> 00:18:25,303 We are hoping that you come back much stronger in the next round. 422 00:18:25,305 --> 00:18:26,404 Yes, Chef. 423 00:18:26,406 --> 00:18:27,805 Shake the nerves off. 424 00:18:27,807 --> 00:18:29,107 Yes, Chef. 425 00:18:30,944 --> 00:18:34,912 Chef Loic, Chef Shine, Chef Mat, entree basket. 426 00:18:36,749 --> 00:18:38,216 Please open them up. 427 00:18:38,852 --> 00:18:39,951 Oh, wow. 428 00:18:39,953 --> 00:18:42,753 [Ted] And you see aloo toast sandwiches. 429 00:18:42,855 --> 00:18:44,155 What is this? 430 00:18:44,224 --> 00:18:46,524 I don't know what that is. 431 00:18:46,526 --> 00:18:47,758 What is this? 432 00:18:47,827 --> 00:18:48,860 Radish? 433 00:18:48,961 --> 00:18:50,228 [Ted] Oca. 434 00:18:52,065 --> 00:18:53,798 Whole chickens. 435 00:18:53,800 --> 00:18:55,399 And ground bean sauce. 436 00:18:55,401 --> 00:18:57,101 -[Loic] Ground bean sauce. -[Ted] Ground bean sauce. 437 00:18:57,103 --> 00:18:58,936 -[Maneet] Easy, right? -Easy. 438 00:18:58,938 --> 00:19:02,039 [Ted] Hey, Maneet, what tricks did you judges put into this basket? 439 00:19:02,108 --> 00:19:03,941 [Maneet] They are two whole chickens. 440 00:19:03,943 --> 00:19:07,411 So, we are going to be testing you on fabrication 441 00:19:07,413 --> 00:19:09,814 and consistency in plating. 442 00:19:10,617 --> 00:19:12,116 Chef 101. 443 00:19:12,118 --> 00:19:13,818 Oh, God. 444 00:19:13,820 --> 00:19:17,021 Thirty minutes to make dishes that are better than your competitors. 445 00:19:17,524 --> 00:19:18,723 Clock starts now. 446 00:19:18,725 --> 00:19:20,324 -[Maneet] Yay! Let's go. -[Scott] Let's go. 447 00:19:20,326 --> 00:19:21,659 Go, go, go. We need a sous chef. Let's go. 448 00:19:21,728 --> 00:19:22,960 [Scott] Time to shine. 449 00:19:22,962 --> 00:19:24,695 [Ted] Judges, all the ingredients in this tournament 450 00:19:24,697 --> 00:19:29,534 were carefully selected to illuminate the candidate's strengths and weaknesses. 451 00:19:29,602 --> 00:19:32,403 So, what can tell about these chefs by 452 00:19:32,405 --> 00:19:34,305 what they're choosing to do first? 453 00:19:34,307 --> 00:19:38,442 [Maneet] Breaking down the chicken first is a really smart idea 454 00:19:38,511 --> 00:19:40,444 because you get that out of the way. 455 00:19:40,513 --> 00:19:44,148 I put my favorite, the aloo toast sandwich. 456 00:19:44,250 --> 00:19:46,584 This is iconic Indian street food. 457 00:19:46,586 --> 00:19:50,288 It's spiced potato in buttered bread 458 00:19:50,290 --> 00:19:52,123 with a little bit of cheese in it. 459 00:19:52,125 --> 00:19:56,627 [Scott] I might take the aloo sandwich and actually remove the potato 460 00:19:56,629 --> 00:19:59,330 and boil some other potatoes and make a gnocchi out of it. 461 00:19:59,332 --> 00:20:02,300 I still feel that aloo sandwich would make a great crust for chicken. 462 00:20:02,302 --> 00:20:06,704 [Loic] I take the sandwich apart and use the bread for my chicken. 463 00:20:06,706 --> 00:20:12,109 So, I'm making aloo toast parmesan with a linguine pasta. 464 00:20:12,111 --> 00:20:13,811 I know how to break down a chicken, 465 00:20:13,813 --> 00:20:16,047 but I only have 30 minutes. 466 00:20:16,148 --> 00:20:18,749 So, I'm using just the breast here. 467 00:20:18,818 --> 00:20:21,752 And then the ground bean sauce is very salty. 468 00:20:21,854 --> 00:20:23,788 So, I'm gonna make a tomato sauce with it. 469 00:20:23,790 --> 00:20:26,424 For my tomatoes, I add my garlic. 470 00:20:26,426 --> 00:20:28,025 Flavor town. 471 00:20:28,027 --> 00:20:29,493 Flavor town. 472 00:20:31,130 --> 00:20:34,498 Seeing the aloo toast the first thing I was thinking is to do 473 00:20:34,500 --> 00:20:39,937 a fried chicken with breading from the toast 474 00:20:40,039 --> 00:20:43,708 Feedback that the judges gave me is to focus on time management. 475 00:20:43,710 --> 00:20:47,044 [Chris] Think about what you can realistically do in a 30-minute period. 476 00:20:47,113 --> 00:20:48,345 Yes, Chef. Thank you. 477 00:20:48,347 --> 00:20:51,582 And I know both my opponents are very fast. 478 00:20:51,584 --> 00:20:54,619 So, I definitely have to pick up on pace. 479 00:20:56,222 --> 00:21:00,324 [Maneet] Ground bean sauce is fermented soybean made into a paste. 480 00:21:00,326 --> 00:21:03,461 It is used as a flavoring ingredient in Chinese cooking. 481 00:21:03,529 --> 00:21:06,430 And it's got an amazing umami-ish taste to it. 482 00:21:06,432 --> 00:21:08,199 [Scott] It's wildly salty. 483 00:21:08,201 --> 00:21:09,400 Wildly salty. 484 00:21:09,402 --> 00:21:10,701 It's exactly what I want. 485 00:21:10,703 --> 00:21:13,304 Ooh, that bean paste is salty. 486 00:21:14,107 --> 00:21:15,706 So salty. 487 00:21:15,708 --> 00:21:19,210 Aloo toast sandwiches, it's a spicy component. 488 00:21:19,212 --> 00:21:21,445 So, I instantly thought mole. 489 00:21:21,547 --> 00:21:25,516 Making a chicken mole with sliced oca. 490 00:21:25,518 --> 00:21:27,618 Breaking down two whole chickens in 30 minutes 491 00:21:27,620 --> 00:21:30,955 could definitely be a proble but any great sous chef 492 00:21:31,024 --> 00:21:32,857 should know how to break down chicken. 493 00:21:32,892 --> 00:21:35,026 Chef Mat did a semi boneless version. 494 00:21:35,028 --> 00:21:37,028 He kept the thigh and the wing bone in. 495 00:21:37,030 --> 00:21:39,163 I mean, he's really doing a great job over there. 496 00:21:41,501 --> 00:21:43,601 Chefs, just under 20 minutes here. 497 00:21:43,603 --> 00:21:46,304 [Shine] I am marinating my chicken, 498 00:21:46,306 --> 00:21:50,941 and I just realized I don't have flour in the flour base. 499 00:21:50,943 --> 00:21:52,410 Behind. 500 00:21:52,412 --> 00:21:53,544 Behind. Coming through. 501 00:21:53,613 --> 00:21:55,046 Behind. 502 00:21:55,147 --> 00:21:56,814 Chef Shine, she's left for a split second. 503 00:21:56,816 --> 00:21:58,749 And Loic came in and took over the fryer. 504 00:21:58,818 --> 00:22:00,618 While I look at the time... 505 00:22:00,620 --> 00:22:01,719 You know what. 506 00:22:01,721 --> 00:22:03,921 So, I decided to shallow fry them. 507 00:22:05,458 --> 00:22:06,657 [Mat] Behind. 508 00:22:08,561 --> 00:22:09,760 [Maneet] Chef Mat, are you happy? 509 00:22:09,862 --> 00:22:11,329 -I am, Chef. -Will we be? 510 00:22:11,331 --> 00:22:14,265 You're gonna be surprised how fast I made mole. 511 00:22:14,600 --> 00:22:16,200 Hmm. 512 00:22:16,202 --> 00:22:19,103 [Mat] Mole is a traditional Mexican dish. 513 00:22:19,105 --> 00:22:21,038 Takes hours to make. 514 00:22:21,040 --> 00:22:24,141 I'm taking a big risk, crunching it between 30 minutes. 515 00:22:24,944 --> 00:22:26,977 [Loic] Sorry, guys. Behind. 516 00:22:28,648 --> 00:22:33,751 [Shine] All of a sudden, I see Loic is out of fryer, so I pick up all the chicken 517 00:22:33,853 --> 00:22:34,952 Behind you. 518 00:22:35,922 --> 00:22:38,356 Shine's chicken, she pulled it out of the oil. 519 00:22:38,424 --> 00:22:40,324 Now she's going back to the deep fryer. 520 00:22:40,326 --> 00:22:42,560 Five minutes to go, Chefs. 521 00:22:42,661 --> 00:22:44,061 [Loic] The Oca, I'm gonna blanch it 522 00:22:44,163 --> 00:22:45,830 and I'm gonna give it a hard sear. 523 00:22:46,766 --> 00:22:48,399 I'm playing for my grandmother. 524 00:22:48,401 --> 00:22:49,600 Oh, yeah. 525 00:22:49,602 --> 00:22:51,502 The last thing she told me over the phone 526 00:22:51,504 --> 00:22:54,405 before she passed away was you have to make it. 527 00:22:54,407 --> 00:22:56,707 And also for my son, I want him to grow up 528 00:22:56,709 --> 00:22:58,242 and have something to look up to. 529 00:22:58,244 --> 00:23:01,746 And hopefully, he'll be a great chef himself one day. 530 00:23:01,814 --> 00:23:03,114 [Ted] Two minute, Chefs. 531 00:23:03,116 --> 00:23:04,548 Exactly two minutes. 532 00:23:07,820 --> 00:23:09,453 Oh, yeah. 533 00:23:09,455 --> 00:23:13,023 I take my chicken out of the oven, just as I dreamt, it's perfect. 534 00:23:13,025 --> 00:23:15,092 [Scott] You're happy with that temp, Chef? 535 00:23:15,094 --> 00:23:16,827 Yes, Chef. 536 00:23:16,829 --> 00:23:19,330 I am 100% confident that this is a winner. 537 00:23:19,332 --> 00:23:20,631 One minute to go, Chefs. 538 00:23:20,633 --> 00:23:21,932 One minute. 539 00:23:23,936 --> 00:23:25,603 One minute, one minute. 540 00:23:26,205 --> 00:23:27,738 I'm plating. 541 00:23:27,740 --> 00:23:30,741 I look at my chicken and certain pieces are overcooked, 542 00:23:30,843 --> 00:23:32,109 certain are under. 543 00:23:32,111 --> 00:23:33,611 So, I'm a little nervous. 544 00:23:34,614 --> 00:23:36,280 Chef Shine, I'm worried about you. 545 00:23:36,282 --> 00:23:38,048 -Get it done. -Yes, Chef. 546 00:23:38,050 --> 00:23:40,284 Kick it into high gear now, Chefs. 547 00:23:40,286 --> 00:23:42,119 [Scott] Let's go, Chefs. Get it all done. 548 00:23:42,121 --> 00:23:44,188 [Ted] Eight, seven. 549 00:23:44,190 --> 00:23:45,623 [Loic] Where did the time go? 550 00:23:45,625 --> 00:23:47,758 -[Ted] Five, four... -[Loic] Oh, boy. 551 00:23:47,827 --> 00:23:51,061 [Ted] Three, two, one. 552 00:23:51,063 --> 00:23:52,263 Time's up. 553 00:23:56,102 --> 00:23:57,601 [Loic] It was rough. 554 00:23:57,603 --> 00:24:00,037 I didn't have enough time to plate it very nicely. 555 00:24:00,039 --> 00:24:02,506 But I hope the flavor is all there. 556 00:24:02,508 --> 00:24:05,910 I got thrown off a little bit because of the deep fryer, 557 00:24:05,912 --> 00:24:08,712 but all four plates look similar. 558 00:24:09,515 --> 00:24:10,948 Better than last time. 559 00:24:15,054 --> 00:24:16,253 [Chris] It is a nice looking plate. 560 00:24:16,355 --> 00:24:17,521 [Maneet] Yeah, it is. 561 00:24:17,523 --> 00:24:20,024 This does not look as promising. 562 00:24:20,026 --> 00:24:22,026 -Look at that. -Look at the color of the sauce. 563 00:24:22,028 --> 00:24:24,328 [Scott] Right. No breading on that. 564 00:24:24,330 --> 00:24:25,729 [Maneet] Oh, no. Look at this chicken. 565 00:24:25,731 --> 00:24:27,264 This doesn't look great either. 566 00:24:27,333 --> 00:24:28,833 That's so overcooked. 567 00:24:29,702 --> 00:24:31,202 [Chris] How desperate are we? 568 00:24:34,040 --> 00:24:35,539 Not this. 569 00:24:43,115 --> 00:24:45,716 [Ted] Chefs, the challenge was to make main plates 570 00:24:45,718 --> 00:24:49,119 using aloo toast sandwiches, oca, 571 00:24:49,121 --> 00:24:52,423 whole chickens, and ground bean sauce. 572 00:24:52,425 --> 00:24:54,492 Chef Shine, please tell us what you've made. 573 00:24:54,494 --> 00:24:56,527 I have a buttermilk fried chicken 574 00:24:56,529 --> 00:25:00,030 with black bean sauce and oca slaw. 575 00:25:00,032 --> 00:25:03,701 [Chris] So, you were about to go in the fryer and then Loic came in. 576 00:25:03,703 --> 00:25:06,637 -[Shine] Yeah. -[Chris] And did him getting something in the fryer 577 00:25:06,706 --> 00:25:08,038 unexpectedly throw you off? 578 00:25:08,140 --> 00:25:09,607 [Shine] Yes. 579 00:25:09,609 --> 00:25:12,943 Um, I think at the end I was just trying to get it cooked. 580 00:25:14,947 --> 00:25:17,014 [Scott] The piece of chicken that I have here is overcooked. 581 00:25:17,016 --> 00:25:18,115 Yes. 582 00:25:18,117 --> 00:25:19,650 [Scott] It's really brown. It's too brown. 583 00:25:19,752 --> 00:25:22,386 This goes back to our initial commentary 584 00:25:22,388 --> 00:25:25,055 of making correct choices in the very beginning. 585 00:25:25,124 --> 00:25:28,826 So, you're not later reacting to your initial choices, right? 586 00:25:28,828 --> 00:25:30,260 Yes, Chef. 587 00:25:30,262 --> 00:25:33,531 [Maneet] The trick of this basket was fabrication of the chicken. 588 00:25:33,533 --> 00:25:34,565 Right? 589 00:25:34,600 --> 00:25:36,200 And that's where you started faltering. 590 00:25:36,202 --> 00:25:38,302 So, there was a lack of focus, 591 00:25:38,304 --> 00:25:40,504 which is what resulted in this. 592 00:25:40,506 --> 00:25:41,839 -Right? -Mm-hmm. 593 00:25:41,941 --> 00:25:44,508 [Chris] You know, I think this slaw is so good. 594 00:25:44,510 --> 00:25:46,944 It's so juicy. It's so flavorful. 595 00:25:47,013 --> 00:25:49,947 I think if you put all this between two slices of bread, 596 00:25:50,049 --> 00:25:51,348 it would have really worked. 597 00:25:51,417 --> 00:25:53,851 But today is also a different kind of competition. 598 00:25:53,953 --> 00:25:56,620 Normally, we base everything on the plate and the food, 599 00:25:56,622 --> 00:25:59,390 but here we are actually going to hire one of you. 600 00:25:59,392 --> 00:26:01,759 So, we're looking at other characteristics. 601 00:26:01,827 --> 00:26:05,329 You're still in the game because of how hard you're working. 602 00:26:05,331 --> 00:26:06,830 Thank you, Chef. 603 00:26:06,832 --> 00:26:08,098 [Ted] Thank you, Chef Shine. 604 00:26:08,100 --> 00:26:09,733 Chef Mat. 605 00:26:09,835 --> 00:26:13,737 I have chicken mole with cotija and sliced oca. 606 00:26:13,839 --> 00:26:15,205 [Maneet] Chicken 30 minute mole? 607 00:26:15,207 --> 00:26:16,707 Yes, that's right, Chef. 608 00:26:16,709 --> 00:26:21,045 I mean, to make mole, which is such a part of the culture of Mexico 609 00:26:21,146 --> 00:26:23,814 and is a sauce that takes hours to make, 610 00:26:23,816 --> 00:26:25,916 say it's mole inspired, that's fine. 611 00:26:25,918 --> 00:26:27,217 Mole inspired. 612 00:26:27,219 --> 00:26:29,320 [Chris] Terminology aside, this is dynamite. 613 00:26:29,322 --> 00:26:30,587 Thank you, Chef. 614 00:26:30,589 --> 00:26:32,590 -[Chris] I think the sauce is delicious. -Thank you. 615 00:26:32,592 --> 00:26:35,225 [Maneet] It's got a perfect balance of the spice. 616 00:26:35,227 --> 00:26:37,728 But to me, the one thing which I'm most impressed with, 617 00:26:37,730 --> 00:26:39,530 is how you broke down the chicken. 618 00:26:39,532 --> 00:26:41,198 You gave us these A-line breasts, 619 00:26:41,200 --> 00:26:44,802 which is something that you serve at upscale restaurants and dining, 620 00:26:44,804 --> 00:26:47,304 and that works very well. 621 00:26:47,306 --> 00:26:49,306 [Scott] Love the use of oca. 622 00:26:49,308 --> 00:26:52,509 Love that you layered it on top like scales, almost. 623 00:26:52,511 --> 00:26:53,677 The flavors are great. 624 00:26:53,746 --> 00:26:55,412 If I were to do anything on this plate, 625 00:26:55,414 --> 00:26:58,215 I would have rested that chicken a little bit longer because 626 00:26:58,217 --> 00:27:01,652 after you cut it, you could see the dried juice 627 00:27:01,754 --> 00:27:04,321 from the chicken itself, but otherwise really good flavors. 628 00:27:04,323 --> 00:27:05,856 -Thank you, Chef. -[Scott] Really good flavor. 629 00:27:05,891 --> 00:27:07,958 Chef Loic, please tell us what you've made. 630 00:27:08,027 --> 00:27:10,127 [Loic] So, I made for you guys 631 00:27:10,129 --> 00:27:13,831 a parmesan dish with linguine pasta. 632 00:27:16,502 --> 00:27:18,602 [Scott] Chef, you did a lot of work here. 633 00:27:18,604 --> 00:27:22,239 Some of it is successful and some of it just needs a little bit of a tweak. 634 00:27:22,307 --> 00:27:24,208 The tomato sauce that you created, 635 00:27:24,210 --> 00:27:26,610 the rosemary inside of it, it's not cooked out enough 636 00:27:26,612 --> 00:27:28,912 so you get that real raw resin quality. 637 00:27:29,548 --> 00:27:31,415 This chicken is overcooked. 638 00:27:31,417 --> 00:27:33,751 [Loic] The chicken could have been cooked a lot better. 639 00:27:33,819 --> 00:27:35,819 I mean, overall, I'm better than that. 640 00:27:35,821 --> 00:27:36,954 [Maneet] I agree. 641 00:27:36,956 --> 00:27:40,658 But the oca, the way you roasted it, delicious. 642 00:27:40,726 --> 00:27:42,493 -Yeah. -[Maneet] But there were only two pieces of that. 643 00:27:42,495 --> 00:27:43,661 Yeah. 644 00:27:43,762 --> 00:27:45,496 [Chris] Unfortunately, my chicken is undercooked. 645 00:27:45,498 --> 00:27:46,797 It's very pink in the center. 646 00:27:46,865 --> 00:27:48,532 But one of the things we were looking for was technique 647 00:27:48,601 --> 00:27:49,700 with fabrication of the chicken. 648 00:27:49,702 --> 00:27:51,235 And I think when you pounded it, 649 00:27:51,303 --> 00:27:52,836 we all got kind of different thicknesses, 650 00:27:52,905 --> 00:27:54,672 which is why Scott's is overcooked 651 00:27:54,674 --> 00:27:56,040 and mine's a little undercooked. 652 00:27:56,042 --> 00:27:58,242 So, if you do move on, we saw it in the first round, 653 00:27:58,343 --> 00:27:59,476 we know what you can do. 654 00:27:59,478 --> 00:28:01,045 Bring that back if you make it to the next round. 655 00:28:01,047 --> 00:28:02,112 I will. 656 00:28:03,849 --> 00:28:06,050 My chicken was not consisten 657 00:28:06,118 --> 00:28:07,818 But I think Shine should go home 658 00:28:07,820 --> 00:28:10,988 because I'm a better sous chef than she is. 659 00:28:10,990 --> 00:28:12,956 [Maneet] We're looking to hire a sous chef 660 00:28:12,958 --> 00:28:16,026 with the ability to make the right call, 661 00:28:16,028 --> 00:28:18,529 given the right amount of time that they have. 662 00:28:18,531 --> 00:28:21,398 [Shine] I got thrown off by the deep fryer, 663 00:28:21,400 --> 00:28:24,034 but Luic's chicken was undercooked 664 00:28:24,036 --> 00:28:26,704 and I do believe that is a flaw. 665 00:28:26,706 --> 00:28:29,239 I mean, the pressure is not only on them 666 00:28:29,308 --> 00:28:32,042 because it's our business on the line. 667 00:28:32,111 --> 00:28:35,746 [Ted] So, whose dish is on the chopping block? 668 00:28:47,493 --> 00:28:50,861 [Ted] So, who's dish is on the chopping block? 669 00:29:01,207 --> 00:29:03,040 Chef Shine, you've been chopped. 670 00:29:03,042 --> 00:29:04,474 Judges? 671 00:29:04,476 --> 00:29:06,744 [Chris] Chef Shine, you brought a lot to the kitchen today. 672 00:29:06,812 --> 00:29:08,112 That's very admirable. 673 00:29:08,114 --> 00:29:10,948 But the chicken was very, very dark, very overcooked. 674 00:29:11,049 --> 00:29:14,051 Unfortunately, we will not be extending you a job offer, 675 00:29:14,053 --> 00:29:15,853 and so we have to chop you. 676 00:29:15,888 --> 00:29:17,154 Thank you, Chef. 677 00:29:17,223 --> 00:29:19,123 [Scott] Good luck, Chef. It was great having you, Chef. 678 00:29:19,125 --> 00:29:20,624 -Thank you. -[Shine] Bye. 679 00:29:23,129 --> 00:29:25,529 I feel like I could have done better. 680 00:29:25,531 --> 00:29:29,133 And I didn't really showcase all my skill sets. 681 00:29:31,036 --> 00:29:32,936 [Chris] You know, this is a job interview 682 00:29:32,938 --> 00:29:35,439 and the dessert round is one-third of the interview. 683 00:29:35,508 --> 00:29:37,508 So, you've both done very well so far, 684 00:29:37,510 --> 00:29:40,310 but this last round is extremely important. 685 00:29:40,312 --> 00:29:42,112 [Mat] Loic has the passion, you can tell that 686 00:29:42,114 --> 00:29:43,814 he wants the sous chef position. 687 00:29:43,816 --> 00:29:45,949 I definitely have to bring my A-game. 688 00:29:46,051 --> 00:29:47,851 Turn to the third baskets. 689 00:29:47,920 --> 00:29:50,154 [Loic] I wanted to show all these judges that 690 00:29:50,222 --> 00:29:51,722 I'm the sous chef that you should hire. 691 00:29:51,724 --> 00:29:52,790 I got you, Joe. 692 00:29:52,792 --> 00:29:54,124 I'm gonna put my head down 693 00:29:54,126 --> 00:29:56,226 and make the best dessert I've ever made. 694 00:30:01,300 --> 00:30:03,000 Go for it. 695 00:30:03,002 --> 00:30:05,369 And you've got gianduja. 696 00:30:05,371 --> 00:30:07,237 And this is... 697 00:30:07,306 --> 00:30:09,006 I have no idea what this is. 698 00:30:09,008 --> 00:30:10,107 [Ted] Bananas. 699 00:30:10,109 --> 00:30:11,809 Banana. Okay. 700 00:30:12,311 --> 00:30:13,610 [Ted] Licorice. 701 00:30:14,046 --> 00:30:16,113 Licorice. 702 00:30:16,115 --> 00:30:17,314 Licorice. 703 00:30:17,316 --> 00:30:20,317 [Mat] I hate licorice, but it's gonna happen. 704 00:30:20,319 --> 00:30:22,452 -[Ted] Duck prosciutto. -Prosciutto. 705 00:30:22,521 --> 00:30:24,321 Duck prosciutto for dessert? 706 00:30:24,323 --> 00:30:25,455 Okay. 707 00:30:25,524 --> 00:30:26,957 [Mat] All right. 708 00:30:26,959 --> 00:30:29,493 [Ted] Hey, Scott, any last minute words of wisdom for our chefs? 709 00:30:29,495 --> 00:30:34,164 Chefs, that gianduja is in all of my restaurants on the dessert menu. 710 00:30:34,233 --> 00:30:36,300 It is a chocolate hazelnut paste. 711 00:30:36,302 --> 00:30:38,635 And the duck prosciutto, that's in there to see 712 00:30:38,737 --> 00:30:41,705 how you can integrate a meat into a dessert. 713 00:30:42,608 --> 00:30:45,943 [Ted] Thirty minute round, starts now. 714 00:30:45,945 --> 00:30:47,244 Oh, wow. 715 00:30:47,313 --> 00:30:48,512 Let's go. 716 00:30:48,514 --> 00:30:50,047 We need a sous chef, Chefs. 717 00:30:50,115 --> 00:30:52,149 Let's get it done. 718 00:30:52,251 --> 00:30:54,318 So, this gianduja that I put it in the basket, 719 00:30:54,320 --> 00:30:57,020 this is a staple in Italian cuisine. 720 00:30:57,022 --> 00:30:59,857 And I feel like if you want to cook good Italian food, 721 00:30:59,958 --> 00:31:02,025 you really need to understand the ingredients 722 00:31:02,027 --> 00:31:03,327 that the country offers. 723 00:31:03,329 --> 00:31:04,962 [Maneet] Hazelnuts plus chocolate, 724 00:31:04,964 --> 00:31:08,098 I mean, what could go wrong with that? 725 00:31:08,100 --> 00:31:10,400 That is not an appropriate size. 726 00:31:10,402 --> 00:31:11,702 [Chris] Now, every time it's 2:00 a.m. 727 00:31:11,704 --> 00:31:13,503 and I'm just eating spoonfuls out of the jar, 728 00:31:13,505 --> 00:31:15,105 I'll think of you every time now. 729 00:31:15,741 --> 00:31:16,840 In my underwear. 730 00:31:16,942 --> 00:31:18,041 [Scott] Hopefully you're clothed. 731 00:31:18,043 --> 00:31:19,309 I was just gonna say. 732 00:31:19,311 --> 00:31:20,711 [Chris] At least partially. 733 00:31:22,848 --> 00:31:26,016 I see gianduja and I taste it, 734 00:31:26,018 --> 00:31:29,119 and my brain automatically thinks cheesecake. 735 00:31:29,121 --> 00:31:31,955 I came to this country, knew no English. 736 00:31:31,957 --> 00:31:36,059 And I'm looking to showing these judges that I'm one of the best. 737 00:31:36,161 --> 00:31:39,029 All right. I'm about to burn this kitchen down, yeah? 738 00:31:39,031 --> 00:31:41,665 -Yeah, I'm loving that. -[Mat] Don't do that. 739 00:31:41,733 --> 00:31:44,134 [Maneet] Licorice, it's such a fun candy. 740 00:31:44,203 --> 00:31:47,371 I think the challenge is going to be the texture. 741 00:31:47,373 --> 00:31:49,106 [Chris] Yeah, I would steep it in something 742 00:31:49,108 --> 00:31:52,109 and maybe bring some other fruits into the picture. 743 00:31:52,111 --> 00:31:54,611 [Mat] I'm using the licorice to make a syrup 744 00:31:54,613 --> 00:31:58,415 and I'm using berries and bananas to make banana 745 00:31:58,417 --> 00:32:02,452 and berry cobbler with gianduja pastry cream. 746 00:32:02,554 --> 00:32:07,324 I'm making a streusel to be on top of the cobbler 747 00:32:07,326 --> 00:32:12,195 And I'm frying the duck prosciutto folded into my streusel. 748 00:32:12,197 --> 00:32:14,364 Less than 20 minutes left, Chefs. 749 00:32:16,635 --> 00:32:21,204 Duck prosciutto, delicious ingredient, and essentially dried, salty. 750 00:32:21,206 --> 00:32:24,241 It's got a very delicate duck flavor. 751 00:32:24,343 --> 00:32:27,945 [Loic] I grab walnuts, and I toss them in the food processor 752 00:32:28,046 --> 00:32:30,213 along with my crispy duck prosciutto. 753 00:32:30,215 --> 00:32:32,816 So, I'm gonna need a crust for my cheesecake. 754 00:32:32,818 --> 00:32:37,120 And I'm using the licorice to make a gastrique. 755 00:32:37,122 --> 00:32:40,590 I worked at a lot of Michelin star restaurants across the country, 756 00:32:40,592 --> 00:32:44,461 and it's my dream to own a Michelin star restaurant. 757 00:32:44,496 --> 00:32:46,730 This is a job of a lifetime. 758 00:32:46,732 --> 00:32:50,300 I mean, set me up to open up my own restaurant. 759 00:32:50,302 --> 00:32:51,401 -[Mat] Back. -Yup. 760 00:32:53,739 --> 00:32:55,539 [Scott] Chef Mat has really good pedigree. 761 00:32:55,607 --> 00:32:58,308 He's currently working at a Michelin starred restaurant in Los Angeles. 762 00:32:58,310 --> 00:33:02,346 He's really shown us throughout this competition that he can stay focused. 763 00:33:02,414 --> 00:33:04,548 [Chris] Loic came here from Cameroon 764 00:33:04,649 --> 00:33:07,918 when he was 16 and has crisscrossed the country to work 765 00:33:07,920 --> 00:33:10,120 with some of the best chefs and some of the best restaurants. 766 00:33:10,122 --> 00:33:11,355 Both very ambitious. 767 00:33:11,456 --> 00:33:12,789 Both very ambitious. 768 00:33:12,791 --> 00:33:15,625 [Mat] Working for Chef Chri would be awesome 769 00:33:15,627 --> 00:33:20,364 because as an executive che at 23 and opening his own restaurant at 29, 770 00:33:20,432 --> 00:33:22,499 like those are huge achievements. 771 00:33:22,501 --> 00:33:25,335 I know that if he hires me as a sous che 772 00:33:25,437 --> 00:33:27,804 they'll give me the opportunity to open a new restaurant. 773 00:33:27,806 --> 00:33:29,306 Ten minutes to go, Chefs. 774 00:33:29,308 --> 00:33:31,108 I'm behind you. 775 00:33:31,110 --> 00:33:32,809 [Scott] Chef Loic, is this a dessert 776 00:33:32,811 --> 00:33:34,611 that's gonna take you to the finale, Chef? 777 00:33:34,613 --> 00:33:35,812 It's gonna have to be. 778 00:33:35,814 --> 00:33:37,647 I'm gonna keep it simple with the bananas. 779 00:33:37,749 --> 00:33:40,317 So, I season them with some salt 780 00:33:40,319 --> 00:33:43,420 and just kind of caramelize the salt as I was searing. 781 00:33:45,691 --> 00:33:47,357 Come on, baby. Cook. 782 00:33:47,459 --> 00:33:49,359 [Scott] Chef Mat, what'd you do with the duck prosciutto? 783 00:33:49,461 --> 00:33:55,832 Ah, it's into the streusel, but my streusel is not cooking properly. 784 00:33:55,901 --> 00:33:57,601 Pray that my dessert makes it. 785 00:33:57,603 --> 00:33:59,436 [Ted] Five minutes on the clock, Chefs. 786 00:34:00,406 --> 00:34:03,440 Take the cheesecake out, but it's not set up. 787 00:34:03,509 --> 00:34:05,308 [Ted] I feel like we kind of have an emergency here. 788 00:34:05,310 --> 00:34:08,412 Loic's cheesecake mix is totally failing. 789 00:34:08,414 --> 00:34:09,713 It's totally failing. 790 00:34:09,715 --> 00:34:10,814 It's watery. 791 00:34:10,816 --> 00:34:12,049 It's not going to set. 792 00:34:12,051 --> 00:34:13,216 [Scott] Oh, my God. 793 00:34:13,218 --> 00:34:14,317 [Maneet] This wasn't whipped. 794 00:34:14,319 --> 00:34:15,419 [Chris] It's not whipped enough. 795 00:34:15,421 --> 00:34:17,054 [Loic] A lot's riding on these cheesecakes 796 00:34:17,122 --> 00:34:18,822 if this dessert doesn't cut it. 797 00:34:18,824 --> 00:34:20,323 I lost my shot. 798 00:34:20,926 --> 00:34:22,526 Okay. 799 00:34:27,766 --> 00:34:30,300 [Loic] I can take the cheesecake out, but it's not set up. 800 00:34:30,302 --> 00:34:31,902 Gelatin. 801 00:34:31,904 --> 00:34:34,504 So, I go out and get some gelatin into these cheesecakes 802 00:34:34,506 --> 00:34:36,740 to help it set a little faster. 803 00:34:36,842 --> 00:34:38,341 All right. I'm just gonna have to go in. 804 00:34:38,343 --> 00:34:40,911 And then I throw my cheesecake in the blast chiller, 805 00:34:40,913 --> 00:34:43,113 and I'm hoping for a miracle. 806 00:34:43,115 --> 00:34:44,948 [Maneet] So what Loic has put, gelatin, 807 00:34:44,950 --> 00:34:48,919 the problem is that gelatin needs time to set. 808 00:34:48,921 --> 00:34:51,321 So, I would be very surprised if it sets. 809 00:34:51,323 --> 00:34:53,323 [Ted] Two minutes. Two minutes, Chefs. 810 00:34:56,028 --> 00:34:57,461 [Mat] Good as I can get it. 811 00:34:57,529 --> 00:34:59,930 I put my gianduja onto the plate. 812 00:34:59,932 --> 00:35:02,365 Mat, he just got a hot cobbler out, 813 00:35:02,434 --> 00:35:06,536 and he is putting some whipped cream on top of it. 814 00:35:06,638 --> 00:35:08,505 Beautiful canele, by the way. 815 00:35:08,507 --> 00:35:11,708 [Mannet] Yeah. But we will not get to see it because it will be soup. 816 00:35:11,710 --> 00:35:14,044 Less than a minute left, Chefs. 817 00:35:14,046 --> 00:35:16,046 [Loic] I have to get this cheesecake on the plate. 818 00:35:16,048 --> 00:35:17,714 Loic, you've got to really move. 819 00:35:17,716 --> 00:35:19,516 -Oh, man, come on. -[Scott] Come on. Let's go, Chefs. 820 00:35:19,518 --> 00:35:21,118 -Get it done. -[Maneet] Come on, you got this! 821 00:35:21,120 --> 00:35:22,486 [Scott] Get it done. Let's go, Chef. 822 00:35:22,488 --> 00:35:25,122 [Ted] Final seconds of the final round, Chefs. 823 00:35:25,124 --> 00:35:28,458 -Ten, nine, eight... -[Scott] Oh, my God. 824 00:35:28,527 --> 00:35:31,962 [Ted] Seven, six, five, 825 00:35:31,964 --> 00:35:35,832 four, three, two, one. 826 00:35:35,901 --> 00:35:37,834 Time is up. Please step back. 827 00:35:39,304 --> 00:35:40,737 -[Loic] All right. -[Mat] Good job. 828 00:35:40,806 --> 00:35:41,838 Good job. 829 00:35:41,907 --> 00:35:43,507 That was good. 830 00:35:43,509 --> 00:35:46,343 I mean, I didn't have time to set my cheesecake properly. 831 00:35:46,411 --> 00:35:52,015 So, if I don't win right now, it will break my heart. 832 00:35:52,017 --> 00:35:54,317 [Mat] The streusel is kind of underdone, 833 00:35:54,319 --> 00:35:56,653 but I know my flavors are spot on. 834 00:35:56,722 --> 00:35:58,622 I think my dessert is better than the Loic's. 835 00:36:03,195 --> 00:36:04,828 [Ted] Chef Loic, Chef Mat, 836 00:36:04,830 --> 00:36:07,797 in your dessert basket you found gianduja, 837 00:36:07,799 --> 00:36:11,501 bananas, licorice and duck prosciutto. 838 00:36:12,137 --> 00:36:13,637 Chef Mat, what do we have? 839 00:36:13,738 --> 00:36:18,808 So, we have a banana and berry cobbler with a gianduja pastry cream. 840 00:36:18,810 --> 00:36:20,210 Seems like the dough. 841 00:36:20,212 --> 00:36:21,611 -[Mat] Yep. -It's not cooked. 842 00:36:21,613 --> 00:36:22,646 [Mat] Yep. 843 00:36:22,714 --> 00:36:24,814 My streusel did not really cook well. 844 00:36:25,817 --> 00:36:27,284 [Chris] I mean, it's just really hard to eat 845 00:36:27,286 --> 00:36:29,619 because you've got this warm cream, 846 00:36:29,621 --> 00:36:32,956 and then below that, you have that middle layer of just raw dough. 847 00:36:32,958 --> 00:36:35,192 So, it's a little bit disappointing. 848 00:36:35,194 --> 00:36:39,663 The flavor that you have of this topping is delicious. 849 00:36:39,764 --> 00:36:43,600 I did get some pieces of the duck prosciutto and they were delicious. 850 00:36:43,602 --> 00:36:45,535 So, I think the savoriness was great. 851 00:36:46,104 --> 00:36:47,204 It's disappointing. 852 00:36:47,206 --> 00:36:48,705 And for me, it's not sweet enough either. 853 00:36:50,042 --> 00:36:51,208 [Ted] Thank you, Chef Mat. 854 00:36:51,210 --> 00:36:52,842 And finally, Chef Loic. 855 00:36:52,911 --> 00:36:56,046 [Loic] Made a chocolate cheesecake with duck prosciutto 856 00:36:56,114 --> 00:36:57,714 and a walnut crust 857 00:36:57,716 --> 00:37:01,851 And I used the candy to make a gastrique. 858 00:37:01,953 --> 00:37:06,656 [Maneet] This cheesecake, the flavor is good and the texture is silky. 859 00:37:06,758 --> 00:37:09,960 But when you were putting gelatin sheets, 860 00:37:09,962 --> 00:37:13,530 -there was no way that this was going to set, right? -[Loic] Yeah. 861 00:37:13,532 --> 00:37:17,033 [Maneet] So your instincts are strong, techniques, technique, technique. 862 00:37:17,102 --> 00:37:18,902 -That's what it boils down to. -Yes, Chef. 863 00:37:18,904 --> 00:37:21,504 I love the texture that you have of this mousse. 864 00:37:21,506 --> 00:37:23,506 -Thank you, Chef. -[Scott] I wouldn't call it cheesecake. 865 00:37:23,508 --> 00:37:25,208 -Yeah. -[Scott] But it's really good. 866 00:37:25,210 --> 00:37:26,943 It has a nice chocolate component. 867 00:37:26,945 --> 00:37:30,113 That crust that you have on the bottom, it's really salty. 868 00:37:30,115 --> 00:37:31,714 Yes, Chef. 869 00:37:31,716 --> 00:37:35,218 I add a little bit of salt and I think I was heavy handed when I did that. 870 00:37:35,220 --> 00:37:37,087 I really like salt and chocolate. 871 00:37:37,089 --> 00:37:38,622 So, this is actually... 872 00:37:38,624 --> 00:37:40,790 I like this. I like the saltiness in this. 873 00:37:40,792 --> 00:37:42,659 But the presentation's a little rough. 874 00:37:42,761 --> 00:37:45,962 And you can just tell that this is not what you wanted, right? 875 00:37:45,998 --> 00:37:47,831 -Chef Loic, thank you. -[Loic] Thank you. 876 00:37:47,833 --> 00:37:50,533 -Good job, dude. -Good job to you too. 877 00:37:50,635 --> 00:37:53,103 [Ted] The desperately seeking sous chef finale 878 00:37:53,105 --> 00:37:55,605 is the next stop for one of you. 879 00:37:55,607 --> 00:37:56,806 [Scott] Thanks, Chefs. 880 00:37:56,808 --> 00:37:58,141 -Thank you, Chefs. -Thank you, Chefs. 881 00:38:05,450 --> 00:38:07,450 [Chris] It's nerve-racking to be in the Chopped kitchen. 882 00:38:07,519 --> 00:38:09,586 And Mat was really composed all day today. 883 00:38:09,588 --> 00:38:12,656 I mean, that's something that I look for in a candidate. 884 00:38:12,724 --> 00:38:15,458 You know, what was really interesting about Loic was that 885 00:38:15,527 --> 00:38:19,462 he showed that he's hungry, he's hungry to prove himself. 886 00:38:19,531 --> 00:38:23,099 And in the first course, that salad was the star. 887 00:38:23,101 --> 00:38:25,702 The way he took the egg from the chilaquiles 888 00:38:25,704 --> 00:38:28,538 and made a delicious dressin 889 00:38:28,607 --> 00:38:32,509 Not to forget taking the rice cereal treats, deep frying it, 890 00:38:32,511 --> 00:38:36,313 adding it to the salad, and it gave it the sweet crunchiness, 891 00:38:36,315 --> 00:38:38,114 which worked so well. 892 00:38:38,116 --> 00:38:40,550 Mat started off really strong. 893 00:38:40,619 --> 00:38:42,786 The steak tartare, it worked. 894 00:38:42,788 --> 00:38:44,954 [Chris] Yes, but the rice cereal treats, he didn't. 895 00:38:45,023 --> 00:38:46,356 He literally did nothing to them. 896 00:38:46,424 --> 00:38:48,825 But Mat's tartare was very, very good. 897 00:38:48,827 --> 00:38:52,062 And Mat, he continued the streak in the entree round, 898 00:38:52,064 --> 00:38:55,699 gave us chicken, seared properly, basted properly. 899 00:38:55,701 --> 00:38:58,568 And the mole inspired sauce was delicious. 900 00:38:58,570 --> 00:38:59,802 [Scott] It was. 901 00:38:59,871 --> 00:39:02,205 But Chef Mat didn't rest that meat before he sliced it. 902 00:39:02,207 --> 00:39:03,340 Yeah. 903 00:39:03,408 --> 00:39:06,309 Loic really struggled in the entree course. 904 00:39:06,311 --> 00:39:07,944 The chicken was overcooked. 905 00:39:08,046 --> 00:39:09,713 -The fact that he... -[Chris] Mine was undercooked. 906 00:39:09,715 --> 00:39:10,847 -[Maneet] Yeah. -[Chris] Yeah. 907 00:39:10,916 --> 00:39:13,450 [Scott] But he did a tremendous amount of work. 908 00:39:13,551 --> 00:39:15,318 [Ted] So, who wins? 909 00:39:16,321 --> 00:39:17,554 We know. 910 00:39:17,655 --> 00:39:18,922 All right. 911 00:39:22,761 --> 00:39:26,229 [Loic] I'm really doing this for my son and my grandmother 912 00:39:26,231 --> 00:39:28,365 who's watching up there right now. 913 00:39:28,433 --> 00:39:31,134 I came such a long way to get this far. 914 00:39:31,169 --> 00:39:33,803 I have to win. 915 00:39:33,805 --> 00:39:38,141 [Mat] I should move on to the finale over Loic because of execution. 916 00:39:38,243 --> 00:39:39,309 I know I'm the best. 917 00:39:39,311 --> 00:39:41,544 And they should pick me because I am the best. 918 00:39:43,014 --> 00:39:46,516 So, whose dish is on the chopping block? 919 00:39:54,059 --> 00:39:56,159 Chef Loic, you've been chopped. 920 00:39:56,261 --> 00:39:57,827 Judges. 921 00:39:57,829 --> 00:40:00,163 [Maneet] Chef Loic, in the first round, 922 00:40:00,231 --> 00:40:03,199 we thought that the steak hadn't been rested enough. 923 00:40:03,201 --> 00:40:06,703 In the second round, the chicken, some was overcooked, 924 00:40:06,705 --> 00:40:08,505 some was undercooked. 925 00:40:08,507 --> 00:40:12,809 So unfortunately, we will not be extending your job offer. 926 00:40:12,811 --> 00:40:15,512 And for these reasons, we have to chop you. 927 00:40:15,514 --> 00:40:16,646 [Loic] Thank you so much. 928 00:40:16,715 --> 00:40:18,014 -Good luck. -Good luck. 929 00:40:18,016 --> 00:40:19,349 -Thank you, man. -Good job, man. 930 00:40:19,451 --> 00:40:20,817 Yeah, I'm disappointed. 931 00:40:20,819 --> 00:40:22,051 I'm crying. 932 00:40:22,153 --> 00:40:25,655 I have... I've always had high expectations for myself, 933 00:40:25,723 --> 00:40:28,958 but even Michael Jordan got cut in high school. 934 00:40:29,060 --> 00:40:32,829 I'm not gonna stop, I'm not gonna stop. 935 00:40:32,831 --> 00:40:34,731 I will get there for my son. 936 00:40:34,733 --> 00:40:36,099 I will get there. 937 00:40:39,805 --> 00:40:42,172 [Ted] And that means Chef Mat Espiritu, 938 00:40:42,174 --> 00:40:44,040 you are the Chopped Champion. 939 00:40:44,142 --> 00:40:47,844 You are headed to the desperately seeking sous chef finale. 940 00:40:47,913 --> 00:40:48,945 Congratulations. 941 00:40:49,014 --> 00:40:51,114 [cheering and applauding] 942 00:40:52,951 --> 00:40:53,950 [Scott] Well done. 943 00:40:54,052 --> 00:40:55,452 [Maneet] Chef Mat, how are you feeling? 944 00:40:55,520 --> 00:40:56,619 Oh, my God. 945 00:40:56,621 --> 00:40:58,154 Everything. 946 00:40:59,458 --> 00:41:00,657 [sobbing] 947 00:41:03,628 --> 00:41:04,727 I'm sorry. 948 00:41:04,729 --> 00:41:06,663 I know it means a lot to my mom. 949 00:41:07,966 --> 00:41:09,432 Oh. This is awesome. 950 00:41:09,534 --> 00:41:10,600 [Ted] That's so cool. 951 00:41:10,602 --> 00:41:12,202 [Mat] It's awesome. I'm stoked. 952 00:41:12,204 --> 00:41:15,638 I have the motivation and I'm not leaving without that job. 953 00:41:16,107 --> 00:41:17,540 Whoo! 954 00:41:19,411 --> 00:41:22,712 [Ted] A chance like this comes along once in a lifetime. 955 00:41:22,714 --> 00:41:26,115 [man] There's challenges that define who you are as a chef. 956 00:41:26,117 --> 00:41:27,851 Everything is on the line for me right now. 957 00:41:27,952 --> 00:41:29,619 This is gonna change my life. 958 00:41:29,621 --> 00:41:31,421 [man] Definitely freaking ou 959 00:41:33,158 --> 00:41:36,259 My one piece of advice to you would be don't [bleep] up. 960 00:41:36,361 --> 00:41:38,161 It's survival of the fittest. 961 00:41:38,230 --> 00:41:39,262 I am a bad bitch. 962 00:41:39,297 --> 00:41:40,363 Oh, yeah. 963 00:41:40,465 --> 00:41:41,631 [Loic] I want this badly. 964 00:41:41,633 --> 00:41:43,500 Only one chance to make a first impression. 965 00:41:43,502 --> 00:41:44,801 I just screwed this up. 966 00:41:44,803 --> 00:41:46,402 [Maneet] There goes the entire dish. 967 00:41:46,404 --> 00:41:47,937 You got to really move. 968 00:41:47,939 --> 00:41:50,707 We need a sous chef. Let's get it done. 969 00:41:50,709 --> 00:41:52,609 [Chris] You're not gonna win this tournament 970 00:41:52,611 --> 00:41:54,310 if you come in and make [bleep] like this. 971 00:41:54,312 --> 00:41:56,212 It's simple as that. 972 00:41:56,214 --> 00:41:59,015 [Maneet] You thought this was gonna be an easy job interview?