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00:00:01,435 --> 00:00:04,737
♪ You feel your
heartbeat pumping ♪
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00:00:04,805 --> 00:00:06,305
[man] You don't get
many chances in life.
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00:00:06,307 --> 00:00:08,807
If the opportunity is there
you have to jump and take it
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00:00:09,710 --> 00:00:11,810
[Ted] Sixteen elite
candidates...
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00:00:11,812 --> 00:00:14,346
[woman] I've dreamed
of an opportunity like this
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00:00:14,415 --> 00:00:15,748
[man] This is gonna
change my life.
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00:00:15,849 --> 00:00:18,050
[Ted] Only one dream job.
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00:00:18,152 --> 00:00:19,885
[Maneet] I am desperately..
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00:00:19,887 --> 00:00:21,020
[Scott] Desperately...
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00:00:21,022 --> 00:00:22,354
[Chris] Desperately
seeking a sous chef.
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00:00:23,124 --> 00:00:24,289
I am born for this.
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00:00:24,291 --> 00:00:28,160
♪ Tonight, there will be... ♪
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[Maneet] Want to work for me,
you have to earn it.
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I started seven years ago
with one restaurant,
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00:00:33,300 --> 00:00:36,035
and now we have grown
to four restaurants.
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[man] I need this job,
and I don't take no
for an answer.
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Coming down.
Coming down.
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It's not gonna be easy.
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00:00:40,307 --> 00:00:42,107
Everything fast
but everything right.
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We're basically the biggest
global hospitality company
in the world.
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Be focused, pay attention,
because if you get behind,
you're gonna stay behind.
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Ooh, feeling the pressure.
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[Scott] I'm desperate
for a sous chef
with impeccable technique,
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refined, honest,
soulful cooking.
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This is sexy.
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That's the type of food
that I want to serve.
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I'll make it happen, baby.
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[grunting]
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[man] Am I in over my head?
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[Chris] We're really
throwing them
in the deep end.
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[woman] Everything
I've done so far has been
for this moment.
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Who wants that job?
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[panting]
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[Maneet] Did you think
being a sous chef
would be easy?
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[Loic] Spent a lot of years
getting ready for this.
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You know, I'm here
to show the world.
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[Beau] I'm the sous chef
that judges should hire
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because I won't back
down from anything.
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[Shine] People always
get fooled by the way I look
but don't get tricked.
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I'm here to take the job.
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[Mat] I cook with my heart.
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I'm the sous chef
the judges should hire
because I'm the best.
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-[Chris] Here we are.
-[Maneet] Here we are.
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[Chris] Once again.
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[Scott] I'm looking
for a sous chef.
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But ultimately, myself,
Chris, and Maneet,
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we all have very
high expectations
of who we're gonna hire.
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[Maneet] If you want
to work with me,
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you have to have
a very strong
technical foundation
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and have the right attitude
to learn new techniques.
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[Chris] I'm desperately
seeking a sous chef,
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so I'm hoping
he or she is here.
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[Loic] Looking
at my competition,
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I mean, I feel like I got it
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I'm sure I'm gonna
knock them dead down.
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[Scott] So,
these are our candidates?
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[Maneet] Oh, yes.
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Hello, chefs.
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-Hi.
-Hello.
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Judges Chris, Maneet
and Scott are each
desperately seeking
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a sous chef to join
their team.
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Who is most qualified?
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-I'm the one.
-We got this.
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-That would be me.
-I am the best.
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"I am the best."
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"I am the best."
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[Ted] Four champions
will meet in the finale.
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The winner there will get
to hear the judge's offer,
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take their pick
and start the job
of their dreams.
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[Loic] I am so born for this.
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[Ted] Let's see
what the first baskets
have in store.
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Open 'em up.
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Oh, my God.
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What the heck is this?
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[Ted] And you've been
blessed or cursed
with chilaquiles.
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Soggy nachos.
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Oh, my gosh.
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[Ted] Watercress.
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Mmm.
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[Ted] Skirt steak.
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Skirt steak.
Awesome.
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I can work with that.
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[Ted] And rice cereal treats.
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[Loic] Ooh.
I was hungry.
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-[Loic] Whoa.
-[Mat] Okay.
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Thank you, guys.
Whoever created this
basket, that's amazing.
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Well, I placed
the chilaquiles in the basket.
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It's been a staple
on my brunch menus
for literally decades.
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However, I've never tried
to pair them
with rice cereal treats,
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so I'm looking to see
how creative you chefs
can get
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and make that all work
together here
in this first round.
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I'll make it happen, baby.
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I'll make it happen.
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Twenty minutes to make
these ingredients shine.
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Clock starts now.
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-[Maneet] Come on, chefs.
-[Chris] Come on, chefs.
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Show us who will be
our Sous chef.
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It's happening, huh?
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-This is it.
-This is it.
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[Ted] Judges,
is this a good setting
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to test
a candidate's abilities?
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00:04:04,311 --> 00:04:06,311
[Maneet] Competing
on Chopped is pretty much
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00:04:06,313 --> 00:04:09,848
like a busy night
during service.
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-I'm behind.
-Go baby, go, go, go.
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[Maneet] The clock is ticking.
You have perfect plates.
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And that's what
we are expecting from one
of our future sous chefs.
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[Chris] In my restaurant,
we do very high volume,
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and so it's a little bit
of a pressure cooker.
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And Chopped, of course,
is, you know,
the pressure cooker.
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-The pressure cooker.
-So...
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00:04:24,732 --> 00:04:26,765
Well, I put the chilaquiles
in the basket.
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Tortillas that are cooked
in either green or red sauce.
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There's a cheese, poached egg.
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That's soggy.
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I was taught that dish
by a line cook
from Mexico,
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and I never had anything
like it in my life.
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And it's literally been
on my menu since 1994.
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Skirt steak here is beautiful
to go with that.
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Skirt steak.
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I have worked
with skirt steak before,
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and I'm making skirt steak
tartare with watercress oil
and slicing it very thin
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to show off my knife skills
to the judges and hopefully
impress them.
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I am a sous chef
at Rustic Canyon
in Santa Monica.
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00:05:05,039 --> 00:05:06,905
My parents were born
in the Philippines,
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so my favorite type of food
is Filipino cuisine.
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I would love to get
a sous chef position
from one of the top judges.
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I've worked with countless
Michelin starred chefs,
and I cook with my heart.
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My mom and my girlfriend
are the two most
important people in my life.
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This job would mean
the world to them.
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00:05:23,190 --> 00:05:24,956
Winning Chopped
is on my bucket list, yes.
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I have the motivation
and the drive
to cook anything.
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Mate, are those
my chilaquiles
in the food processor?
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-[Scott] Yes, sir.
-What's going on?
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He took the egg off.
You'll be happy to know.
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[Chris] My chilaquiles
dying in a food
processor over here.
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[Loic] Chilaquiles,
I'm thinking,
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00:05:46,446 --> 00:05:49,614
I could use the egg
as a binder for a vinaigrette.
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00:05:49,616 --> 00:05:51,216
Watercress, baby.
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00:05:51,218 --> 00:05:55,053
I'm making grilled skirt ste
with watercress salad.
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Come on, baby,
give me some color.
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Dressed with an egg, citrus
vinaigrette.
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This is the most
intense job interview.
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00:06:01,561 --> 00:06:03,895
I trained under some
of the best chefs
in the country,
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00:06:03,897 --> 00:06:05,530
and I'm hungry to learn more.
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00:06:06,734 --> 00:06:09,434
I'm the chef to hire becaus
I'm a lion in the kitchen.
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00:06:09,536 --> 00:06:10,936
♪ I'm a game changer ♪
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00:06:12,206 --> 00:06:14,206
[Loic] I have a background
in fine dining.
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00:06:14,208 --> 00:06:17,743
I like to wow people
with my cuisine.
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I want to show these judges
I'm worthy of this job.
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I worked in a lot
of Michelin star restaurants
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I have the drive
and I have the potential.
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I'm destined to be
one of the best chefs
in America.
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Nothing can stop me,
nothing can slow me down.
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[Scott] With the skirt steak,
it's really important,
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I think,
to test their technique.
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The one thing that
you want with a sous chef
is someone
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00:06:43,036 --> 00:06:44,669
who knows
how to cook meat properly.
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Really needs a nice,
hard sear.
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00:06:46,540 --> 00:06:50,041
I love that Chef Shine
has that grill pan
on her station
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00:06:50,143 --> 00:06:51,743
getting really searing hot.
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00:06:51,845 --> 00:06:52,944
Behind.
Coming down.
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00:06:53,046 --> 00:06:55,414
I want to make
a spicy skirt steak taco.
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To marinate the beef
with soy, sake, and mirin.
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00:06:58,919 --> 00:07:03,021
I decided to use
cryovac machine
to get the flavor.
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00:07:03,023 --> 00:07:04,322
Behind.
Coming down.
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00:07:04,324 --> 00:07:06,525
[Maneet] Shine,
she's vacuum sealing
her skirt steak.
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00:07:06,527 --> 00:07:10,162
[Scott] Such a great way
to infuse flavor
into that skirt steak.
168
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[Shine] Oh, yeah.
169
00:07:13,634 --> 00:07:16,001
I would like to work
for Chef Scott Conant
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00:07:16,003 --> 00:07:20,205
because Italian food
is always the cuisine that
I will like to learn more.
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And I think that would
be a perfect match.
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I am a sous chef
in San Francisco, California
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This competition is gonna
be easy one,
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because I am the best
sous chef out there.
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I work at a high-end
steakhouse.
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My style is very precise.
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00:07:37,224 --> 00:07:41,493
This is a job interview,
and my biggest strength
is how focused I am.
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♪ Make it drop like this ♪
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[Shine] When I want somethin
I always want to be the best
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00:07:46,066 --> 00:07:48,200
I'm not here to be mediocre
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00:07:52,840 --> 00:07:54,539
[Beau] I love
peeling tomatillos.
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00:07:54,608 --> 00:07:57,709
Chilaquiles has
a salsa verde of sorts.
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00:07:57,711 --> 00:08:02,214
I want to use
this in some sort of salsa
with rice cereal treat.
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00:08:02,216 --> 00:08:07,652
So, I'm making rice cereal
treat salsa verde marinated
skirt steak crostini.
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00:08:09,623 --> 00:08:12,724
What I'm looking
for on my next job
is new responsibilities.
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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.
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00:08:24,938 --> 00:08:26,872
I'm classically
French trained,
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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.
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00:08:44,758 --> 00:08:46,892
Chefs, you've got
less than ten minutes.
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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?