1 00:00:01,602 --> 00:00:04,603 ♪ You feel your heartbeat pumping ♪ 2 00:00:04,605 --> 00:00:06,205 [man] You don't get many chances in life. 3 00:00:06,207 --> 00:00:09,508 If the opportunity is there you have to jump and take it 4 00:00:09,510 --> 00:00:11,610 [Ted Allen] 16 elite candidates. 5 00:00:11,612 --> 00:00:14,213 [woman] I have dreamed of an opportunity like this 6 00:00:14,215 --> 00:00:15,614 [man] This is gonna change my life. 7 00:00:15,616 --> 00:00:17,950 [Ted] Only one dream job. 8 00:00:17,952 --> 00:00:20,552 -[Maneet] I am desperately.. - [Scott] Desperately.. 9 00:00:20,654 --> 00:00:21,954 [Chris] Desperately seeking a sous chef. 10 00:00:23,057 --> 00:00:24,189 I am born for this. 11 00:00:24,191 --> 00:00:28,193 ♪ Tonight there will be fire ♪ 12 00:00:28,195 --> 00:00:30,329 Want to work for me? You have to earn it. 13 00:00:30,331 --> 00:00:33,599 I started seven years ago with one restaurant, 14 00:00:33,601 --> 00:00:35,801 and now we have grown to four restaurants. 15 00:00:35,803 --> 00:00:37,703 [man] I need this job and I don't take no for an answer 16 00:00:37,705 --> 00:00:38,804 Coming down, coming down. 17 00:00:38,806 --> 00:00:40,205 It's not gonna be easy. 18 00:00:40,207 --> 00:00:42,041 Everything fast, but everything right. 19 00:00:42,142 --> 00:00:43,409 We're basically the biggest global hospitality 20 00:00:43,411 --> 00:00:44,576 company in the world. 21 00:00:44,645 --> 00:00:47,246 Focus, pay attention, because if you get behind, 22 00:00:47,347 --> 00:00:48,914 you're gonna stay behind. 23 00:00:48,916 --> 00:00:50,849 Whoo! Feeling the pressure. 24 00:00:50,951 --> 00:00:53,819 I'm desperate for a sous chef with impeccable technique. 25 00:00:53,821 --> 00:00:57,189 Refined, honest, soulful cooking. 26 00:00:57,191 --> 00:00:58,857 This is sexy. 27 00:00:58,959 --> 00:01:01,093 That's the type of food that I wanna serve. 28 00:01:01,095 --> 00:01:03,162 I'll make it happen, baby. Ha! 29 00:01:05,399 --> 00:01:06,798 [man] Am I in over my head? 30 00:01:06,800 --> 00:01:08,300 [Ted] You are really throwin them in at the deep end. 31 00:01:08,302 --> 00:01:09,601 [woman] Everything I've done so far 32 00:01:09,603 --> 00:01:11,003 has been for this moment. 33 00:01:13,340 --> 00:01:16,008 Who wants that job? 34 00:01:17,011 --> 00:01:19,311 [breathing deeply] 35 00:01:19,313 --> 00:01:21,313 [Maneet] Did you think bein a sous chef would be easy? 36 00:01:25,019 --> 00:01:27,820 All right, so, let's see what this next batch of chefs 37 00:01:27,822 --> 00:01:28,954 has for us. 38 00:01:28,956 --> 00:01:30,823 They all bring different skillsets. 39 00:01:30,825 --> 00:01:32,558 [Scott] The challenge is, 40 00:01:32,626 --> 00:01:34,226 do they have enough restaurant experienc 41 00:01:34,228 --> 00:01:35,627 to understand the ebbs and flows 42 00:01:35,629 --> 00:01:37,062 of a restaurant? 43 00:01:37,164 --> 00:01:38,730 [Maneet] I am looking for a sous chef 44 00:01:38,732 --> 00:01:40,099 who is adventurous enough 45 00:01:40,101 --> 00:01:44,403 to try new techniques, but also show restraint 46 00:01:44,405 --> 00:01:45,771 when required. 47 00:01:51,112 --> 00:01:52,845 [Aubrey] I'm ready for whatever they throw my way. 48 00:01:55,616 --> 00:01:57,950 [Paco] I can cook circles around all these other chefs 49 00:01:58,953 --> 00:02:00,819 [Alex] It's a once in a lifetime opportunity, 50 00:02:00,821 --> 00:02:03,856 and I'm just super-excited to have it. 51 00:02:03,957 --> 00:02:05,958 [DeAndre] This is definitel the craziest job interview 52 00:02:05,993 --> 00:02:07,159 I've ever been on. 53 00:02:08,762 --> 00:02:11,063 All right, you're here, and we locked the door. 54 00:02:11,165 --> 00:02:13,198 -[laughter] -No getting out. 55 00:02:13,200 --> 00:02:16,802 You are here for an unprecedented Chopped even. 56 00:02:16,804 --> 00:02:19,338 Judges, Chris, Maneet, and Scott 57 00:02:19,439 --> 00:02:21,707 are desperately seeking a sous chef 58 00:02:21,709 --> 00:02:23,208 to join their team. 59 00:02:23,210 --> 00:02:26,411 If you win here, you'll move on to the finale. 60 00:02:26,413 --> 00:02:27,613 All right, let's get to work. 61 00:02:27,615 --> 00:02:30,516 All right. Every basket in this battle 62 00:02:30,518 --> 00:02:34,620 has been carefully curated by one of your would-be bosses. 63 00:02:34,622 --> 00:02:38,023 I hope you like what Neet's decided to put in these. 64 00:02:40,427 --> 00:02:41,927 [Alex] I am freaking out. 65 00:02:41,929 --> 00:02:44,263 I feel like I'm about to have my first kiss again. 66 00:02:45,533 --> 00:02:46,832 Open it up. 67 00:02:48,802 --> 00:02:50,302 What kinda eggs do we got? 68 00:02:50,304 --> 00:02:52,638 [Ted] All right, you're looking at Araucana eggs. 69 00:02:52,706 --> 00:02:54,439 Thinking I'm screwed here. 70 00:02:54,541 --> 00:02:56,141 [Ted] Green Romano beans. 71 00:02:56,210 --> 00:02:57,409 These are always fun. 72 00:02:57,411 --> 00:03:00,312 -[Ted] Pink snack cakes. -Okay. 73 00:03:00,314 --> 00:03:02,514 [Ted] And goat brains. 74 00:03:02,516 --> 00:03:04,816 Oh, wow. All right. 75 00:03:04,818 --> 00:03:06,852 Oh, this is gonna be fun. 76 00:03:06,954 --> 00:03:09,454 Goat is one of my favorite proteins. 77 00:03:09,523 --> 00:03:13,759 And the pink snack cakes, there is that sweet, 78 00:03:13,827 --> 00:03:16,094 which I would love to see how you balance off 79 00:03:16,096 --> 00:03:18,130 in the appetizer round. 80 00:03:18,132 --> 00:03:19,698 [Ted] Well, chefs, 20 minutes 81 00:03:19,700 --> 00:03:22,201 to turn those ingredients into something special. 82 00:03:23,137 --> 00:03:24,836 -Clock starts now. -[Scott] All right. 83 00:03:24,905 --> 00:03:25,837 Hey! Go chefs! 84 00:03:25,939 --> 00:03:27,639 [Scott] Let's find us a sous chef. 85 00:03:29,043 --> 00:03:31,410 [Ted] Judges, the winner of this tournament will get 86 00:03:31,412 --> 00:03:33,111 a chance to work for one of you. 87 00:03:33,113 --> 00:03:34,913 Do they know what they're in for? 88 00:03:34,915 --> 00:03:37,115 [laughs] I'm not quite sure. 89 00:03:37,117 --> 00:03:39,051 You know, it's so much about cooking, 90 00:03:39,152 --> 00:03:40,552 but it's also about personality traits. 91 00:03:40,621 --> 00:03:42,721 Good cooking is the bare minimum. 92 00:03:42,723 --> 00:03:45,924 What's really important for us is to be able to figure out 93 00:03:45,926 --> 00:03:49,361 how they're gonna interact with our teams, potentially. 94 00:03:49,430 --> 00:03:50,963 [Alex] Seeing the judges for the first time 95 00:03:50,965 --> 00:03:53,098 is just, I am in awe. 96 00:03:53,100 --> 00:03:55,601 When I see Maneet, I'm a fan-girl. 97 00:03:55,603 --> 00:03:58,437 I feel just like a little fan-girl whenever I see her. 98 00:04:00,207 --> 00:04:02,608 I'm a sous chef in St. Louis, Missouri. 99 00:04:02,610 --> 00:04:04,843 I think that the judges should offer me a job 100 00:04:04,912 --> 00:04:08,347 because I will be the most willing to learn. 101 00:04:08,415 --> 00:04:10,649 Spent my whole career in St. Louis, and at this poin 102 00:04:10,751 --> 00:04:12,117 I'm really looking for the opportunity 103 00:04:12,119 --> 00:04:14,219 to expand my horizons. 104 00:04:15,723 --> 00:04:17,089 If I were to win, 105 00:04:17,091 --> 00:04:19,424 I would be like a little ki at a Justin Bieber concert. 106 00:04:19,426 --> 00:04:21,727 I don't know, I'd just... I'd freak out. 107 00:04:22,563 --> 00:04:24,329 [Alex laughs] 108 00:04:24,331 --> 00:04:26,932 I'm making cake-battered goat brains 109 00:04:26,934 --> 00:04:30,302 on top of stir-fried green Romano beans. 110 00:04:30,304 --> 00:04:32,104 I used to work as a butcher 111 00:04:32,106 --> 00:04:34,306 and I wanna show the judges that I know how to work with 112 00:04:34,308 --> 00:04:36,141 all different parts of an animal. 113 00:04:36,243 --> 00:04:38,610 [Aubrey] Show me what you look like. Okay. 114 00:04:38,612 --> 00:04:39,845 Wow. 115 00:04:39,913 --> 00:04:43,615 The goat brains, it has a very creamy texture. 116 00:04:43,617 --> 00:04:45,517 Sheesh. 117 00:04:45,519 --> 00:04:48,620 [Maneet] It also can be very easily deep-fried. 118 00:04:48,622 --> 00:04:50,589 We didn't add this to the basket 119 00:04:50,591 --> 00:04:51,823 just to be mean. 120 00:04:51,825 --> 00:04:54,393 We've added it because we want to see 121 00:04:54,395 --> 00:04:57,362 their skill in working with offals. 122 00:04:59,600 --> 00:05:02,534 [DeAndre] I have never worke with goat brains before. 123 00:05:02,603 --> 00:05:05,837 But just like any other great southern chefs, 124 00:05:05,906 --> 00:05:07,606 [laughing] I'm gonna fry them. 125 00:05:07,608 --> 00:05:09,941 I'm making southern-fried goat brains 126 00:05:09,943 --> 00:05:12,711 over a green Romano bean puree. 127 00:05:12,713 --> 00:05:13,712 Down the line. 128 00:05:13,714 --> 00:05:15,247 I'm the sous chef the judges should hire 129 00:05:15,349 --> 00:05:16,448 because I don't quit. 130 00:05:19,253 --> 00:05:21,553 I love pressure. Pressure makes diamonds. 131 00:05:22,256 --> 00:05:24,256 Ding! [laughs] 132 00:05:24,325 --> 00:05:26,491 My name is DeAndre Smith, 133 00:05:26,493 --> 00:05:27,926 and I live in Denver, Colorado. 134 00:05:27,928 --> 00:05:31,930 I am the chef and owner of Chef Cool Dre's Catering. 135 00:05:31,932 --> 00:05:33,832 I would love to work with Chef Chris, 136 00:05:33,934 --> 00:05:35,701 because I believe his mentorship 137 00:05:35,703 --> 00:05:37,202 is one of a kind. 138 00:05:38,939 --> 00:05:41,406 I've worked my way up the ranks. 139 00:05:41,408 --> 00:05:43,241 Now let me show you what I can do. 140 00:05:45,112 --> 00:05:47,646 I'm seasoning my goat brain with salt, pepper, 141 00:05:47,715 --> 00:05:51,249 onion powder, garlic powder paprika, oregano. 142 00:05:51,318 --> 00:05:54,119 I dredge them in flour and I toss them right in the fryer. 143 00:05:54,121 --> 00:05:55,721 [sizzling] 144 00:05:56,623 --> 00:05:59,858 Seeing the judges in person is wild. 145 00:05:59,960 --> 00:06:01,526 I mean, Maneet looks so beautiful, 146 00:06:01,528 --> 00:06:03,995 Scott Conant's hair is, like coiffed to perfection. 147 00:06:03,997 --> 00:06:05,964 I would say that Mediterranean food 148 00:06:06,066 --> 00:06:07,299 is definitely my wheelhouse 149 00:06:07,301 --> 00:06:09,701 So working for Scott Conant would be amazing. 150 00:06:11,605 --> 00:06:13,238 It's totally surreal that I get to cook 151 00:06:13,307 --> 00:06:14,973 for the Chopped judges. 152 00:06:16,944 --> 00:06:20,145 I'm a sous chef at Daisies restaurant in Chicago, Illinois. 153 00:06:20,247 --> 00:06:22,214 I think a great sous chef is really flexible. 154 00:06:23,951 --> 00:06:25,817 Every single day in the kitchen you're, like 155 00:06:25,819 --> 00:06:28,987 literally and figuratively putting out fires. 156 00:06:28,989 --> 00:06:31,123 When a door like this gets opened for you, 157 00:06:31,125 --> 00:06:32,657 you would be foolish to say no, 158 00:06:32,726 --> 00:06:35,827 so I'm ready to just kick it, kick it all the way open. 159 00:06:37,531 --> 00:06:39,231 -Hi. -Yup, yup. 160 00:06:39,233 --> 00:06:42,200 How much chocolate on the inside? Oh, my God. 161 00:06:42,202 --> 00:06:45,137 So, I'm gonna do a goat brain lettuce cup 162 00:06:45,205 --> 00:06:47,806 with a Romano bean slaw. 163 00:06:47,808 --> 00:06:49,708 [Maneet] These pink snack cakes 164 00:06:49,710 --> 00:06:50,909 are covered with coconut, 165 00:06:50,911 --> 00:06:53,512 so Aubrey went and got some coconut flakes 166 00:06:53,514 --> 00:06:56,047 to go ahead and mix that, which is interesting. 167 00:06:57,017 --> 00:06:58,250 [Aubrey] With the goat brain 168 00:06:58,318 --> 00:07:00,352 I just lightly dredge and pan-fry. 169 00:07:02,222 --> 00:07:03,955 -Paco! -Yes? 170 00:07:04,024 --> 00:07:06,658 What are you going to do to impress us? 171 00:07:06,727 --> 00:07:09,060 Uh, I'm gonna fry the brains, 172 00:07:09,062 --> 00:07:12,230 uh, quick like a... like a schnitzel. 173 00:07:12,232 --> 00:07:13,799 -Goat brain schnitzel. -Love that. 174 00:07:13,801 --> 00:07:15,700 [Scott] Paco is from El Salvador. 175 00:07:15,702 --> 00:07:17,436 And I will say this. 176 00:07:17,504 --> 00:07:20,305 The absolute best cooks I have ever worked with 177 00:07:20,307 --> 00:07:22,607 in my career have been from El Salvador. 178 00:07:22,609 --> 00:07:26,011 [Paco] I'm not gonna get frazzled by goat brains, 179 00:07:26,013 --> 00:07:27,646 or pink snack cakes. 180 00:07:27,747 --> 00:07:29,714 I'm feeling confident of anything 181 00:07:29,716 --> 00:07:31,216 they're throwing my way. 182 00:07:31,218 --> 00:07:34,653 I've done everything from catering to fine dining 183 00:07:34,721 --> 00:07:37,155 I'm the best sous chef for hire because, you know, 184 00:07:37,257 --> 00:07:39,324 I've done it all. [chuckles] 185 00:07:40,727 --> 00:07:43,428 I'm chef de cuisine at LA Cha Cha Cha. 186 00:07:44,431 --> 00:07:46,698 I went to Le Cordon Bleu. 187 00:07:46,700 --> 00:07:50,035 Following that I worked for Patina Group for 13 years. 188 00:07:50,103 --> 00:07:52,838 The judges are gonna have a hard time finding somebod 189 00:07:52,906 --> 00:07:54,773 as loyal and committed as I am. 190 00:07:54,775 --> 00:07:56,508 There's work that needs to get done, 191 00:07:56,510 --> 00:07:57,742 they should just hire me right now. 192 00:08:00,948 --> 00:08:04,416 I'm making a goat brain fritter 193 00:08:04,418 --> 00:08:06,718 with a green Romano bean salad. 194 00:08:07,621 --> 00:08:08,854 [Ted] Araucana eggs are famous 195 00:08:08,922 --> 00:08:11,523 for the beautiful color of their eggshells. 196 00:08:11,525 --> 00:08:14,459 But bottom line, it's really just an ordinary chicken egg. 197 00:08:15,629 --> 00:08:17,229 [Paco] I'm dropping the egg in the boiling water, 198 00:08:17,231 --> 00:08:20,098 hoping that I can get a nice hard-boiled egg. 199 00:08:20,100 --> 00:08:21,733 Pink snack cakes, I just wan 200 00:08:21,835 --> 00:08:23,301 throw one of these at my competition. 201 00:08:23,303 --> 00:08:25,904 Putting them in a pan with a little bit of heavy cream 202 00:08:25,906 --> 00:08:28,707 And hope for the snack cake to dissolve, 203 00:08:28,709 --> 00:08:31,209 to make agrodolce vinaigrett 204 00:08:31,211 --> 00:08:33,111 Basically sweet and sour. 205 00:08:35,215 --> 00:08:37,449 Halfway in, chefs. 10 minutes to go. 206 00:08:37,551 --> 00:08:39,217 [laughing] More than enough time! 207 00:08:39,219 --> 00:08:40,619 [Alex] Any time I see green beans, 208 00:08:40,621 --> 00:08:42,053 I know I wanna sear 'em apart in a pan. 209 00:08:42,122 --> 00:08:44,322 And I think that brings out their natural sugars. 210 00:08:44,324 --> 00:08:46,525 Chef Alex has this beautiful saute. 211 00:08:46,527 --> 00:08:49,127 It looks like onions and the Romano beans 212 00:08:49,129 --> 00:08:50,629 cooking together. 213 00:08:50,631 --> 00:08:51,863 It just looks beautiful. 214 00:08:51,932 --> 00:08:54,799 These green Romano beans, they have a great crispiness. 215 00:08:54,801 --> 00:08:56,034 I love that you can do something 216 00:08:56,036 --> 00:08:58,103 in a raw preparation or in a cooked one with these. 217 00:08:58,105 --> 00:08:59,905 [Maneet] You can, like, literally, 218 00:08:59,907 --> 00:09:02,240 slice it into really thin pieces 219 00:09:02,309 --> 00:09:04,643 and make a wonderful slaw out of it. 220 00:09:04,678 --> 00:09:08,647 [DeAndre] I'm making a green bean puree. 221 00:09:08,715 --> 00:09:11,516 What I am worried about DeAndre is the fact that 222 00:09:11,518 --> 00:09:13,652 he took the green Romano beans 223 00:09:13,753 --> 00:09:16,087 and then put it in the blender 224 00:09:16,089 --> 00:09:18,456 along with the pink snack cakes. 225 00:09:18,558 --> 00:09:21,826 [DeAndre] Oh, man. I taste my puree for the first time 226 00:09:21,828 --> 00:09:23,628 and I hate it. It is too sweet. 227 00:09:25,632 --> 00:09:27,799 He tasted it and basically did not like it. 228 00:09:27,801 --> 00:09:29,601 [DeAndre] Adding some apple cider vinegar 229 00:09:29,603 --> 00:09:31,202 to kinda help balance that out. 230 00:09:33,440 --> 00:09:35,407 Chefs, five minutes to get this done. 231 00:09:35,909 --> 00:09:37,508 [bleep] 232 00:09:37,510 --> 00:09:39,744 [Aubrey] I remember my snack cake crumble is in the oven. 233 00:09:39,813 --> 00:09:42,113 It's completely burnt. I knew that was gonna happen. 234 00:09:42,115 --> 00:09:44,149 -I'm getting worried about Aubrey. -Something's burning. 235 00:09:44,217 --> 00:09:45,517 [Chris] I think these chefs are definitely 236 00:09:45,519 --> 00:09:47,052 feeling the pressure of the situation. 237 00:09:47,054 --> 00:09:48,420 I'm right in front of the judges, 238 00:09:48,422 --> 00:09:50,522 and I know that they know, and I'm like, 239 00:09:50,524 --> 00:09:52,157 "Oh, my God, please get it together." 240 00:09:52,225 --> 00:09:54,225 Why? Oh, my God. 241 00:09:55,362 --> 00:09:56,861 [clock ticking] 242 00:09:59,566 --> 00:10:01,399 Get out of here! 243 00:10:01,401 --> 00:10:02,934 Something's burning. 244 00:10:02,936 --> 00:10:04,235 [bleep] 245 00:10:04,337 --> 00:10:07,305 I just heard an expletive come from Chef Aubrey 246 00:10:07,307 --> 00:10:08,540 because she was toasting 247 00:10:08,608 --> 00:10:09,941 the pink snack cakes in the oven 248 00:10:09,943 --> 00:10:11,242 and they went a little too far. 249 00:10:11,311 --> 00:10:13,044 Okay, start over. 250 00:10:13,113 --> 00:10:14,746 Now I need to start fresh. 251 00:10:16,216 --> 00:10:17,949 Chefs, you got about three-and-a-half minutes left. 252 00:10:17,951 --> 00:10:20,752 [Aubrey] The Araucana eggs, when I crack it open, 253 00:10:20,854 --> 00:10:24,623 I realize how dense and ric this yolk is. 254 00:10:24,625 --> 00:10:27,459 I wanna make an aioli so I grab a little bit of samba 255 00:10:27,560 --> 00:10:28,960 and mirin and soy sauce, 256 00:10:28,962 --> 00:10:30,128 just to really ground my flavors 257 00:10:30,130 --> 00:10:32,130 in that Asian profile. 258 00:10:33,400 --> 00:10:36,101 Come on, chefs. It's not a lot of time. 259 00:10:36,103 --> 00:10:38,503 [Alex] I'm adding a soft-boiled egg to my stir fry 260 00:10:38,505 --> 00:10:41,039 to add some richness from that silky yolk. 261 00:10:41,041 --> 00:10:43,108 But it's very difficult to peel eggs 262 00:10:43,110 --> 00:10:44,409 whenever you're under a lot of pressure. 263 00:10:44,411 --> 00:10:46,077 Oh, son of a [bleep]. 264 00:10:46,079 --> 00:10:47,412 [rattling] 265 00:10:47,414 --> 00:10:48,713 [softly] Oh, they're perfect! 266 00:10:48,715 --> 00:10:50,715 [Chris] I love that DeAndre fried his goat brains, 267 00:10:50,717 --> 00:10:52,050 and they look beautiful and golden brown. 268 00:10:52,052 --> 00:10:53,218 [DeAndre] They look amazing 269 00:10:54,121 --> 00:10:55,620 [Maneet groans] 270 00:10:55,622 --> 00:10:57,122 Chefs, you're at less than two minutes. 271 00:10:57,124 --> 00:10:58,723 You gotta get going. 272 00:10:58,725 --> 00:11:00,625 You don't wanna run out of time, chefs. 273 00:11:00,627 --> 00:11:03,628 [Ted] Think you just earned a grimace from Alex. 274 00:11:03,630 --> 00:11:05,463 [Maneet] There is a beautiful salad 275 00:11:05,565 --> 00:11:08,033 at Paco's station, which looks amazing. 276 00:11:08,035 --> 00:11:10,835 You know, I'm also loving what Aubrey is doing. 277 00:11:10,837 --> 00:11:13,104 She's making those lettuce cups. 278 00:11:13,106 --> 00:11:16,641 30 seconds left. It's gonna go very fast, chefs. Let's go. 279 00:11:16,710 --> 00:11:18,743 [Aubrey] As I'm tasting the aioli, 280 00:11:18,812 --> 00:11:21,446 it's not as emulsified as I was hoping to get it. 281 00:11:21,515 --> 00:11:23,248 But I'm running out of time 282 00:11:23,349 --> 00:11:25,116 and I just need to get this on the plate. 283 00:11:25,118 --> 00:11:27,318 Come on! Who wants to be our sous chef? 284 00:11:27,320 --> 00:11:28,953 Almost done. 285 00:11:29,055 --> 00:11:33,224 10, nine, eight, seven, 286 00:11:33,226 --> 00:11:36,261 six, five, four, 287 00:11:36,329 --> 00:11:39,330 three, two, one. 288 00:11:40,300 --> 00:11:41,599 Time's up. 289 00:11:41,601 --> 00:11:42,734 -Great job. -Whoo-hoo! 290 00:11:42,836 --> 00:11:45,203 Great job, guys. Good job. 291 00:11:48,041 --> 00:11:49,640 Whew. 292 00:11:49,642 --> 00:11:51,476 [Aubrey] I've done a ton of stages working interviews before, 293 00:11:51,478 --> 00:11:53,244 but this is definitely the highest 294 00:11:53,346 --> 00:11:55,213 and most difficult one I've ever had to do. 295 00:11:55,215 --> 00:11:57,115 [DeAndre] I think the judge are definitely pushing me 296 00:11:57,117 --> 00:11:58,216 with this basket to show 297 00:11:58,218 --> 00:12:00,618 actually what I'm capable of doing. 298 00:12:00,620 --> 00:12:02,053 The competition is definitely stiff. 299 00:12:02,055 --> 00:12:03,621 So, we'll just have to see. 300 00:12:10,931 --> 00:12:14,232 Chefs. First part of this grueling interview process 301 00:12:14,334 --> 00:12:16,134 was that appetizer round. 302 00:12:16,203 --> 00:12:20,338 Goat brains, Araucana eggs, green Romano beans, 303 00:12:20,440 --> 00:12:22,140 and pink snack cakes. 304 00:12:22,209 --> 00:12:24,175 Chef Paco, what have you made for us? 305 00:12:24,177 --> 00:12:25,710 What we have here is 306 00:12:25,712 --> 00:12:27,011 goat brain fritter 307 00:12:27,013 --> 00:12:30,715 with a radicchio and green bean salad. 308 00:12:32,185 --> 00:12:34,219 What qualities would you say you would bring 309 00:12:34,221 --> 00:12:36,221 to a job with one of our judges? 310 00:12:36,223 --> 00:12:38,623 Uh, knowledge. I've been working now for 311 00:12:38,625 --> 00:12:39,758 roughly 15 years. 312 00:12:39,826 --> 00:12:41,726 I'm not only competing for myself. 313 00:12:41,728 --> 00:12:43,628 I had children at a very young age. 314 00:12:43,630 --> 00:12:45,730 I was 18 years old when I had kids. 315 00:12:45,732 --> 00:12:48,233 And I didn't make the best of choices when I was younge 316 00:12:48,334 --> 00:12:50,735 And now I just wanna set a good example. 317 00:12:52,939 --> 00:12:55,106 Paco, I'm looking for someone 318 00:12:55,108 --> 00:12:57,542 who sees a challenge and tackles it. 319 00:12:57,611 --> 00:13:00,311 And it was really nice to see you do that. 320 00:13:00,313 --> 00:13:04,015 The fact that you deep-frie the goat brains, great idea 321 00:13:04,017 --> 00:13:07,018 -And done beautifully. -Thank you. 322 00:13:07,020 --> 00:13:08,920 It's really textbook well-done. 323 00:13:08,922 --> 00:13:11,456 However, it's really lacking in seasoning. 324 00:13:13,627 --> 00:13:15,660 If this had been seasoned properly, 325 00:13:15,729 --> 00:13:17,595 I mean, it's a home run. 326 00:13:17,597 --> 00:13:20,465 It's a little detail that just becomes a big deal. 327 00:13:20,533 --> 00:13:22,033 Just be consistent. 328 00:13:22,135 --> 00:13:24,602 Um, really think your decisions through today. 329 00:13:25,939 --> 00:13:27,539 Next up, Chef Alex. 330 00:13:27,607 --> 00:13:30,108 Uh, so we have a cake-battered goat brain 331 00:13:30,110 --> 00:13:32,410 on top of a stir-fry green Romano bean. 332 00:13:36,316 --> 00:13:37,982 How'd you make that batter, if I may ask? 333 00:13:37,984 --> 00:13:39,951 Um, I took a couple of the eggs 334 00:13:40,020 --> 00:13:42,654 and threw 'em in with just the cake. 335 00:13:42,722 --> 00:13:45,423 Did you put flour on the brain or anything 336 00:13:45,425 --> 00:13:46,958 like that to have it adhere? 337 00:13:47,627 --> 00:13:48,660 -No. -You didn't? Yeah. 338 00:13:49,930 --> 00:13:51,029 Don't look so disappointed. 339 00:13:51,031 --> 00:13:52,564 -It's just a question. -[laughs] 340 00:13:52,665 --> 00:13:54,799 My brain is cooked beautifully. 341 00:13:54,801 --> 00:13:58,436 Although the exterior, it needed that flour, right? 342 00:13:58,538 --> 00:14:00,338 In order to have it adhere. 343 00:14:00,440 --> 00:14:02,207 Otherwise, really good cooking. 344 00:14:03,343 --> 00:14:04,843 [Maneet] I love the soft-boiled egg. 345 00:14:04,944 --> 00:14:08,546 Because it adds that richness that you get from the yolk, 346 00:14:08,615 --> 00:14:11,049 and you mix it along with the rest of the dish. 347 00:14:11,117 --> 00:14:14,052 -That works beautifully. -Thank you, Chef. 348 00:14:14,153 --> 00:14:15,920 I keep going back to these beans. 349 00:14:15,922 --> 00:14:18,723 I love the char on the outside. 350 00:14:18,725 --> 00:14:20,458 Had you nailed the brains as well, 351 00:14:20,560 --> 00:14:22,260 I mean, wow, what a dish this would be. 352 00:14:23,530 --> 00:14:25,230 Next up, Chef Aubrey. 353 00:14:25,232 --> 00:14:28,399 Today I made for you a goat brain lettuce cup 354 00:14:28,401 --> 00:14:30,201 with a Romano bean slaw, 355 00:14:30,203 --> 00:14:33,104 and an aioli that I made from the eggs. 356 00:14:36,343 --> 00:14:38,343 [Maneet] Aubrey, I've got to tell you, 357 00:14:38,444 --> 00:14:40,111 I think your creativity is wild. 358 00:14:40,113 --> 00:14:44,616 To think of goat brains, and to give a lettuce cup, 359 00:14:44,618 --> 00:14:47,318 I mean, that shows a range. 360 00:14:47,320 --> 00:14:50,321 My goat brain, it's been cooked beautifully. 361 00:14:50,323 --> 00:14:51,622 Thank you. 362 00:14:51,624 --> 00:14:53,925 The texture that you created from the salad is delicious. 363 00:14:53,927 --> 00:14:57,262 The texture that you created with the cashew, 364 00:14:57,330 --> 00:14:59,197 and the little chunks of the sweet cake, 365 00:14:59,199 --> 00:15:01,399 um, it's not adding a lot to the dish. 366 00:15:01,401 --> 00:15:04,936 And unfortunately, your aioli is just not working for me. 367 00:15:05,038 --> 00:15:06,404 -Okay. -[Maneet] Yes. 368 00:15:06,406 --> 00:15:08,339 When it's not emulsified properly, 369 00:15:08,408 --> 00:15:11,843 then it also loses the potency of the flavor 370 00:15:11,945 --> 00:15:13,544 that you're trying to get. 371 00:15:13,613 --> 00:15:16,948 [Chris] But conceptually, this is the strongest concep 372 00:15:17,050 --> 00:15:18,316 of the four dishes. 373 00:15:19,619 --> 00:15:21,519 Finally, Chef DeAndre. 374 00:15:21,521 --> 00:15:22,954 So, chefs, what I have in front of you 375 00:15:23,056 --> 00:15:25,723 is going to be a southern-fried goat brain 376 00:15:25,725 --> 00:15:28,960 with a green Romano bean puree. 377 00:15:32,799 --> 00:15:34,098 [Chris] Let me start with the goat brains. 378 00:15:34,100 --> 00:15:35,900 -They are delicious. -Thank you. 379 00:15:35,902 --> 00:15:38,403 Great, great, crunchy exterior. 380 00:15:38,405 --> 00:15:41,105 And also wonderfully seasoned. Nailed it. 381 00:15:42,542 --> 00:15:44,108 The sauce is not working at all. 382 00:15:45,211 --> 00:15:47,211 -Understood. Yeah. -And I think you know that. 383 00:15:47,213 --> 00:15:49,614 Because when you tasted it, you didn't like it either. 384 00:15:49,616 --> 00:15:51,616 -Yeah, no, I didn't like it at all. -[chuckles] 385 00:15:52,619 --> 00:15:57,155 The sauce tastes of raw Romano beans. 386 00:15:57,223 --> 00:15:59,724 Then you try to hide that flavor with 387 00:15:59,726 --> 00:16:01,659 apple cider vinegar and sal 388 00:16:01,761 --> 00:16:04,028 -and the snack cakes. -Yup, yup. 389 00:16:04,030 --> 00:16:05,129 So all of these flavors 390 00:16:05,131 --> 00:16:06,531 started contradicting each other. 391 00:16:06,533 --> 00:16:07,598 Mmm. 392 00:16:07,600 --> 00:16:09,000 Something like this happens, 393 00:16:09,002 --> 00:16:11,035 you can pivot and have a plan B, right? 394 00:16:11,037 --> 00:16:12,503 Yes, Chef. 395 00:16:12,505 --> 00:16:14,305 Uh, Chef, tell us about yourself. Where you working? 396 00:16:14,307 --> 00:16:16,941 So, I currently have my own catering business 397 00:16:16,943 --> 00:16:18,042 in Denver, Colorado. 398 00:16:18,044 --> 00:16:19,410 Um, I'm currently cooking for 399 00:16:19,412 --> 00:16:21,179 a few pro athletes on the Denver Broncos. 400 00:16:21,181 --> 00:16:24,248 So why would you wanna go from working for yourself... 401 00:16:24,317 --> 00:16:26,017 -[DeAndre] Mmm. -...to subjecting yourself 402 00:16:26,019 --> 00:16:27,819 to having to answer to one of us? 403 00:16:27,821 --> 00:16:29,988 [laughs] Um, I never had the opportunity 404 00:16:29,990 --> 00:16:31,122 to go to culinary school, 405 00:16:31,124 --> 00:16:33,324 never had the opportunity to really be mentored. 406 00:16:33,326 --> 00:16:34,525 I need the guidance. 407 00:16:35,228 --> 00:16:36,728 [Ted] Chef DeAndre, thank you. 408 00:16:37,998 --> 00:16:39,330 [DeAndre] Based on the judges' feedbacks, 409 00:16:39,332 --> 00:16:40,598 I think Alex is getting chopped. 410 00:16:40,600 --> 00:16:43,301 Uh, his goat brain wasn't coated right. 411 00:16:43,303 --> 00:16:44,502 [Alex] I'm worried about the goat brains. 412 00:16:44,504 --> 00:16:46,104 That's what I'm most worried about. 413 00:16:46,106 --> 00:16:49,007 I think it's gonna come down to DeAndre or myself. 414 00:16:49,009 --> 00:16:52,310 So, whose dish is on the chopping block? 415 00:16:55,615 --> 00:16:59,117 [clock ticking] 416 00:17:01,721 --> 00:17:05,056 So, whose dish is on the chopping block? 417 00:17:15,035 --> 00:17:17,735 Chef Aubrey, you've been chopped. Judges. 418 00:17:17,837 --> 00:17:20,405 Chef Aubrey, those pink snack cakes. 419 00:17:20,407 --> 00:17:21,806 We thought that you could have 420 00:17:21,808 --> 00:17:24,042 balanced that sweetness a lot better. 421 00:17:24,110 --> 00:17:27,111 And overall, this did not come together 422 00:17:27,113 --> 00:17:28,546 as a cohesive dish. 423 00:17:28,648 --> 00:17:32,316 So unfortunately we will not be offering you a job, 424 00:17:32,318 --> 00:17:34,552 and so we had to chop you. 425 00:17:34,654 --> 00:17:36,320 I really appreciate the opportunity. 426 00:17:36,322 --> 00:17:38,056 -It's been an honor. -Thank you. 427 00:17:40,960 --> 00:17:43,594 [Aubrey] Definitely understa their decision. 428 00:17:43,596 --> 00:17:45,630 I kind of felt like we were all neck-and-neck, 429 00:17:45,632 --> 00:17:48,533 but I don't think I was able to just eke out. 430 00:17:56,476 --> 00:17:58,910 [Ted] Chef Paco, Chef Alex, Chef DeAndre. 431 00:17:58,912 --> 00:18:00,945 Legendary chefs you'd love to work for 432 00:18:01,047 --> 00:18:02,914 are watching your every move, 433 00:18:02,916 --> 00:18:04,215 does that make you nervous? 434 00:18:04,217 --> 00:18:06,417 -Definitely. -I'm absolutely terrified. 435 00:18:06,419 --> 00:18:08,853 -Not for you, Paco? -No, absolutely not. 436 00:18:10,256 --> 00:18:11,756 Second basket's ready. 437 00:18:15,528 --> 00:18:16,560 Check it out. 438 00:18:18,665 --> 00:18:20,164 No idea what I'm supposed to do with this. 439 00:18:20,233 --> 00:18:21,499 Gyros, huh? 440 00:18:21,501 --> 00:18:23,901 [Ted] All right, you're looking at gyro poutine. 441 00:18:23,903 --> 00:18:25,403 I love mushrooms. 442 00:18:25,405 --> 00:18:27,405 [Ted] Velvet oyster mushrooms. 443 00:18:28,308 --> 00:18:30,942 -Deckle of beef. -Yes! 444 00:18:30,944 --> 00:18:34,112 I used to work as a butcher, and I am so excited 445 00:18:34,114 --> 00:18:36,447 that it is a piece of meat that I am familiar with. 446 00:18:37,517 --> 00:18:39,650 [Ted] And Calabrian chiles. 447 00:18:39,752 --> 00:18:40,952 [exhales] 448 00:18:40,954 --> 00:18:42,420 Interesting basket, for sure. 449 00:18:42,422 --> 00:18:43,955 Scott, what are you demanding 450 00:18:44,056 --> 00:18:46,057 of our candidates in this round? 451 00:18:46,159 --> 00:18:48,459 We have Calabrian chiles in that jar. 452 00:18:48,561 --> 00:18:52,063 I love the beautiful depth of flavor that they give, 453 00:18:52,165 --> 00:18:53,564 and that incredible spiciness. 454 00:18:53,633 --> 00:18:57,635 But we never wanna blow out the palates of our guests. 455 00:18:57,704 --> 00:18:59,804 Right? With this basket I'm expecting 456 00:18:59,806 --> 00:19:01,939 a nice balance of heat. 457 00:19:02,008 --> 00:19:04,041 30 minutes to make the flavors sing. 458 00:19:04,711 --> 00:19:06,277 Clock starts now. 459 00:19:06,279 --> 00:19:08,913 -Yeah! Go chefs, go, go, go! -Let's go, chefs, let's go! 460 00:19:12,218 --> 00:19:13,551 [Maneet] I love the fact that Alex 461 00:19:13,653 --> 00:19:16,220 has gone and grabbed the meat grinder. 462 00:19:16,222 --> 00:19:17,688 [Alex] Deckle is the muscle and fat 463 00:19:17,690 --> 00:19:20,024 that connects the brisket to the ribcage. 464 00:19:20,026 --> 00:19:21,659 If not treated properly, it can be 465 00:19:21,728 --> 00:19:24,162 very tough, it has a lot of connective tissue in it. 466 00:19:24,230 --> 00:19:25,429 I only have 30 minutes. 467 00:19:25,431 --> 00:19:27,498 -[grinder whirring] -This needs to get ground. 468 00:19:27,500 --> 00:19:31,302 I'm making a beef and oyster mushroom strogano 469 00:19:31,304 --> 00:19:33,204 with Salmoriglio sauce. 470 00:19:33,206 --> 00:19:36,040 A Salmoriglio is different herbs, garlic, 471 00:19:36,042 --> 00:19:38,776 lemon juice, olive oil. 472 00:19:38,778 --> 00:19:40,511 I'm definitely feeling more confident this round. 473 00:19:40,513 --> 00:19:41,812 [blender whizzing] 474 00:19:43,049 --> 00:19:45,016 [DeAndre] Man. 475 00:19:45,018 --> 00:19:47,051 [Alex] It doesn't look like Paco or DeAndre know 476 00:19:47,153 --> 00:19:48,419 what to do with this deckle 477 00:19:48,421 --> 00:19:50,154 let alone what a deckle is. 478 00:19:50,256 --> 00:19:52,523 Traditionally this cut of meat is something that's cooked 479 00:19:52,525 --> 00:19:54,225 for a very long time. 480 00:19:54,227 --> 00:19:55,560 Low and slow. 481 00:19:55,628 --> 00:19:57,562 You either want to cut this really thin, 482 00:19:57,630 --> 00:19:59,063 and cook it really quickly, 483 00:19:59,131 --> 00:20:00,565 or you wanna grind it. 484 00:20:00,633 --> 00:20:02,033 [Ted] Alex is trained as a butcher, 485 00:20:02,035 --> 00:20:04,635 and if I were the other two, the competitors, 486 00:20:04,704 --> 00:20:06,704 -I'd be following his lead. -[laughs] 487 00:20:08,741 --> 00:20:10,708 [Chris] I don't love what DeAndre's doing. 488 00:20:10,710 --> 00:20:12,143 -I agree. -He's trying to cut that deckle into, 489 00:20:12,245 --> 00:20:13,611 like, uneven cubes. 490 00:20:13,613 --> 00:20:15,313 I just feel like that's gonna 491 00:20:15,315 --> 00:20:17,815 result in a tough product in the end. 492 00:20:17,817 --> 00:20:19,050 [DeAndre] I'm making seared beef 493 00:20:19,118 --> 00:20:20,918 with a mushroom cream sauce 494 00:20:20,920 --> 00:20:24,055 The gyro poutine, I like it by itself. 495 00:20:24,057 --> 00:20:25,423 [laughs] 496 00:20:25,425 --> 00:20:27,291 So, I don't know how I'm gonna use this 497 00:20:27,293 --> 00:20:28,659 for this entree basket. 498 00:20:28,728 --> 00:20:32,730 Poutine is, I think, the ultimate indulgence dish. 499 00:20:32,732 --> 00:20:35,900 There is the fries, the meat, the tzatziki. 500 00:20:35,902 --> 00:20:37,101 [DeAndre] First thought is, 501 00:20:37,103 --> 00:20:39,804 take the French fries off of the gyro poutine, 502 00:20:39,806 --> 00:20:42,540 and use that as potato hash 503 00:20:44,177 --> 00:20:46,043 [Paco] Never worked with deckle of beef. 504 00:20:46,145 --> 00:20:48,813 My best hope is to pan-roast it 505 00:20:48,815 --> 00:20:51,215 and cook it perfectly, medium-rare. 506 00:20:51,217 --> 00:20:54,752 I'm making a roasted beef deckle 507 00:20:54,854 --> 00:20:57,221 with poutine mashed potato, 508 00:20:57,223 --> 00:20:59,557 with Calabrian chile and mushroom ragout. 509 00:20:59,659 --> 00:21:01,225 I'm gonna use the Calabrian chiles 510 00:21:01,227 --> 00:21:02,727 to bring spiciness, 511 00:21:02,729 --> 00:21:06,764 and offset the port wine tha I'm putting in the ragout. 512 00:21:10,303 --> 00:21:11,335 Chefs, I'm gonna go see 513 00:21:11,404 --> 00:21:13,337 how these chefs are faring with this deckle, 514 00:21:13,406 --> 00:21:16,374 and also what they're doing with those Calabrian chiles. 515 00:21:16,376 --> 00:21:18,042 Right behind you, chef. 516 00:21:18,044 --> 00:21:19,744 All right, what are you doing with this deckle? 517 00:21:19,812 --> 00:21:21,245 [DeAndre] Right now I'm just trying to sear it off. 518 00:21:21,281 --> 00:21:23,314 I'm concerned about the toughness of it. 519 00:21:23,316 --> 00:21:24,615 And if you're gonna be able to break that down 520 00:21:24,617 --> 00:21:26,417 -in a short amount of time. -[DeAndre sighs] I know. 521 00:21:26,419 --> 00:21:28,452 Who do you think your biggest competition is here? 522 00:21:29,822 --> 00:21:30,921 [DeAndre] Paco's probably one of 523 00:21:30,923 --> 00:21:32,223 my biggest competitors right now. 524 00:21:32,225 --> 00:21:34,859 [Scott] All right, man. Chef, you ground that deckle. 525 00:21:34,927 --> 00:21:36,127 What are you building? 526 00:21:36,129 --> 00:21:37,228 [Alex] Honestly, I'm thinking about 527 00:21:37,230 --> 00:21:38,462 a nice, simple stroganoff. 528 00:21:38,531 --> 00:21:39,563 Who do you feel like 529 00:21:39,665 --> 00:21:41,299 your biggest competition is here today, chef? 530 00:21:41,301 --> 00:21:42,600 [Alex] Uh, I wouldn't, you know, 531 00:21:42,602 --> 00:21:44,935 bring that down to any one single person. 532 00:21:45,037 --> 00:21:46,704 You're saying you're the biggest competitor. 533 00:21:46,706 --> 00:21:48,105 -Against yourself. -Yeah, yeah. 534 00:21:48,107 --> 00:21:50,508 I would say that's a good way to look at it. [laughs] 535 00:21:50,510 --> 00:21:52,243 Chef, are you gonna cook that or eat it? 536 00:21:52,345 --> 00:21:53,978 [laughs] Go ahead and grab some. 537 00:21:53,980 --> 00:21:55,646 All right, so, who do you feel like 538 00:21:55,715 --> 00:21:57,348 your biggest competition is here, chef? 539 00:21:57,450 --> 00:21:59,250 I like Chef DeAndre. 540 00:21:59,319 --> 00:22:01,619 [Scott] Because you guys are gonna take Alex out? 541 00:22:01,621 --> 00:22:03,521 -I hope so. -[Scott laughs] 542 00:22:03,523 --> 00:22:04,522 Good luck, Chef. 543 00:22:08,828 --> 00:22:10,461 So, initial observations. 544 00:22:10,529 --> 00:22:12,163 I asked all three chefs who they thought 545 00:22:12,264 --> 00:22:13,531 their biggest competition was. 546 00:22:13,533 --> 00:22:15,099 Alex said it was himself. 547 00:22:15,101 --> 00:22:19,236 But both Paco and DeAndre said each other. 548 00:22:19,338 --> 00:22:21,138 Alex, how do you feel about that? 549 00:22:21,207 --> 00:22:22,606 I've been overlooked my whole life. 550 00:22:22,608 --> 00:22:24,308 It's nothing new. 551 00:22:24,310 --> 00:22:26,277 I am used to people counting me out. 552 00:22:26,279 --> 00:22:27,745 That makes me wanna win even more. 553 00:22:27,847 --> 00:22:30,214 And it's just adding fuel to my fire. 554 00:22:30,983 --> 00:22:32,350 Gyro poutine. 555 00:22:32,418 --> 00:22:34,719 So, I'm using the French fri from the poutine 556 00:22:34,721 --> 00:22:36,854 as a thickener for my stroganoff. 557 00:22:38,558 --> 00:22:40,057 Behind, behind. 558 00:22:40,059 --> 00:22:41,225 [whirring] 559 00:22:41,227 --> 00:22:42,460 [Paco] I'm mixing up my potatoes, 560 00:22:42,561 --> 00:22:44,462 and I take one good look at 'em, 561 00:22:44,563 --> 00:22:46,330 and they are grainy and gummy. 562 00:22:47,800 --> 00:22:49,533 So I grab some mascarpone. 563 00:22:50,403 --> 00:22:52,036 Add it to the processor. 564 00:22:52,038 --> 00:22:55,406 And I realize this tastes very, very similar to polent 565 00:22:55,408 --> 00:22:58,242 So now I've gone from poutine mashed potatoes 566 00:22:58,311 --> 00:23:00,044 to poutine polenta. 567 00:23:00,146 --> 00:23:02,513 [Maneet] Right now, I think all these three 568 00:23:02,515 --> 00:23:05,816 have the potential of being one of our sous chefs. 569 00:23:05,818 --> 00:23:07,952 Paco, he's so focused. 570 00:23:07,954 --> 00:23:10,054 Alex thinks that he's the underdog, 571 00:23:10,156 --> 00:23:12,923 but he is showing such a strong grasp 572 00:23:12,925 --> 00:23:14,959 on different techniques. 573 00:23:14,961 --> 00:23:18,162 And DeAndre, he is not getting fazed. 574 00:23:18,231 --> 00:23:19,663 [Scott] Paco, we're looking at you, brother. 575 00:23:19,732 --> 00:23:21,632 Let's get it done. Get it on the plate, chefs. 576 00:23:21,701 --> 00:23:24,602 -[Paco] Yes, sir. -One minute, chefs. Let's go. 577 00:23:24,604 --> 00:23:27,204 Gotta go very fast, chefs. Get it down. 578 00:23:27,206 --> 00:23:29,106 [Alex] I drizzle a little bi of my sauce over top, 579 00:23:29,108 --> 00:23:32,143 and then realize that I need a little more garnish. 580 00:23:32,211 --> 00:23:33,644 Under 30 seconds, chefs. 581 00:23:33,713 --> 00:23:35,112 -[Maneet] Alex! -I know. 582 00:23:35,114 --> 00:23:37,214 25 seconds! 583 00:23:37,216 --> 00:23:38,716 -[Alex] It's all I need. -[Chris] I know. 584 00:23:38,718 --> 00:23:40,217 [Alex] That's all I need. 585 00:23:41,421 --> 00:23:44,422 Time flies when you're cooking here, chefs. 586 00:23:44,424 --> 00:23:47,425 -Ten, nine, eight... -[Scott] Let's go. 587 00:23:47,427 --> 00:23:51,462 ...seven, six, five, four, 588 00:23:51,564 --> 00:23:54,432 three, two, one. 589 00:23:55,435 --> 00:23:58,202 -Time's up. -[applause] 590 00:24:03,810 --> 00:24:05,142 [DeAndre] I'm worried about my meat. 591 00:24:05,178 --> 00:24:07,144 It came out a little tougher than I wanted. 592 00:24:07,213 --> 00:24:09,747 Uh, it's the first time I've ever cooked with this meat. 593 00:24:09,849 --> 00:24:11,749 So, it was definitely a curveball for me. 594 00:24:11,851 --> 00:24:13,384 [Alex] I'm definitely feelin a lot more confident 595 00:24:13,386 --> 00:24:14,819 in this round than last roun 596 00:24:14,821 --> 00:24:16,620 I think it's a mistake for my competitors 597 00:24:16,622 --> 00:24:17,855 not to see me as a threat. 598 00:24:18,724 --> 00:24:19,824 [sighs] 599 00:24:21,027 --> 00:24:23,027 [clock ticking] 600 00:24:26,933 --> 00:24:29,233 Chefs, in the second round we asked you to make entrees 601 00:24:29,335 --> 00:24:32,636 with gyro poutine, velvet oyster mushrooms, 602 00:24:32,705 --> 00:24:36,040 deckle of beef, and Calabrian chiles. 603 00:24:36,141 --> 00:24:37,708 Chef Alex, tell us about your dish. 604 00:24:37,710 --> 00:24:38,809 Uh, so, before you, you have 605 00:24:38,811 --> 00:24:41,345 a beef and oyster mushroom stroganoff 606 00:24:41,447 --> 00:24:42,980 with Orecchiette noodles, 607 00:24:42,982 --> 00:24:45,216 and Salmoriglio on top. 608 00:24:45,218 --> 00:24:48,452 [corrects] Salmoriglio. The "g" is "li," like that. 609 00:24:48,554 --> 00:24:49,620 Okay. Salmoriglio. 610 00:24:52,124 --> 00:24:55,259 Alex, you definitely have a grasp on flavors. 611 00:24:55,361 --> 00:24:57,728 Let's start with the Calabrian chiles. 612 00:24:57,730 --> 00:25:00,231 It is something that can overtake a dish, 613 00:25:00,233 --> 00:25:02,700 but you've just used the right amount. 614 00:25:02,702 --> 00:25:05,002 [Scott] Yeah, I think the pasta's delicious. 615 00:25:05,004 --> 00:25:06,103 I like what you did with the meat. 616 00:25:06,105 --> 00:25:07,805 I think it's a really good approach. 617 00:25:07,807 --> 00:25:09,940 But I would invite you maybe to say 618 00:25:09,942 --> 00:25:11,709 that it's inspired by stroganoff. 619 00:25:12,712 --> 00:25:14,612 Traditionally stroganoff is stewed 620 00:25:14,614 --> 00:25:17,047 and finished with sour cream 621 00:25:17,116 --> 00:25:20,084 [sighs] Yeah, I mean, Scott kinda diffused my bomb. 622 00:25:20,086 --> 00:25:21,252 -So I'm not gonna... -[laughter] 623 00:25:21,353 --> 00:25:22,820 ...go into the fact that this 624 00:25:22,822 --> 00:25:24,588 surely isn't a stroganoff, right? 625 00:25:24,590 --> 00:25:27,157 I don't really have anything negative to say about it, 626 00:25:27,259 --> 00:25:29,059 except for one thing. 627 00:25:29,128 --> 00:25:30,427 It doesn't feel restaurant quality. 628 00:25:32,131 --> 00:25:33,030 [Maneet] So, what do you think? 629 00:25:33,032 --> 00:25:34,398 What are your best qualities 630 00:25:34,400 --> 00:25:36,901 if you are to be one of our sous chefs? 631 00:25:36,903 --> 00:25:38,903 Anything I do, I always wanna do better. 632 00:25:38,905 --> 00:25:42,006 I also have a really good willingness to learn. 633 00:25:42,008 --> 00:25:43,107 A willingness to work. 634 00:25:43,109 --> 00:25:44,942 I think that would be my strongest suits 635 00:25:44,944 --> 00:25:46,043 to bring to the table. 636 00:25:47,914 --> 00:25:49,212 Next up, Chef DeAndre. 637 00:25:49,281 --> 00:25:51,615 Awesome. Judges, what you have in front of you is going to be 638 00:25:51,617 --> 00:25:53,951 seared beef with mushroom cream sauce 639 00:25:54,053 --> 00:25:56,353 and a Calabrian chile hash. 640 00:25:58,524 --> 00:26:00,157 How'd you get started cooking, Chef? 641 00:26:00,226 --> 00:26:02,226 My grandfather would sit me up on a high-chair, 642 00:26:02,228 --> 00:26:04,061 and we would make breakfast together. 643 00:26:04,063 --> 00:26:06,063 I'm a big fan of over-easy eggs. 644 00:26:06,132 --> 00:26:07,865 He would let me go through a whole carton of eggs 645 00:26:07,933 --> 00:26:09,700 until I got it correctly. 646 00:26:09,702 --> 00:26:11,702 I would definitely love to win Chopped, 647 00:26:11,704 --> 00:26:14,905 not just for me but for my grandparents as well. 648 00:26:14,907 --> 00:26:18,208 Um, the mushrooms, which you chopped so finely, 649 00:26:18,210 --> 00:26:20,210 -really melt in your mouth. -Yeah. 650 00:26:20,212 --> 00:26:22,546 And then you get those buttery mushrooms, 651 00:26:22,648 --> 00:26:23,647 and the fries. 652 00:26:23,716 --> 00:26:26,650 That is a crazy-delicious bite. 653 00:26:26,752 --> 00:26:29,520 However, the deckle is a disaster. 654 00:26:30,523 --> 00:26:32,523 Most of the pieces are on the larger size, 655 00:26:32,525 --> 00:26:34,158 and they're just really tough. 656 00:26:34,226 --> 00:26:37,161 This dish makes me angry. 657 00:26:37,229 --> 00:26:38,529 Yeah. 658 00:26:38,531 --> 00:26:40,331 'Cause it's so delicious. 659 00:26:40,333 --> 00:26:42,800 -And I can't eat it! -Yeah. 660 00:26:42,802 --> 00:26:46,103 But man, your handle on flavors is really good. 661 00:26:46,105 --> 00:26:48,806 I love the Calabrian chile usage in here also. 662 00:26:48,808 --> 00:26:52,209 I mean, it creates that beautiful, light spiciness 663 00:26:52,211 --> 00:26:53,410 in the back of the palate. 664 00:26:53,412 --> 00:26:54,712 Thank you, Chef. 665 00:26:54,714 --> 00:26:56,547 [Ted] Chef DeAndre, thank you. 666 00:26:56,649 --> 00:26:57,815 Finally, Chef Paco. 667 00:26:57,817 --> 00:27:00,551 In front of you, you have a pan-roasted beef deckle 668 00:27:00,653 --> 00:27:02,386 with poutine polenta 669 00:27:02,388 --> 00:27:05,122 and mushroom and Calabrian chile ragout. 670 00:27:06,726 --> 00:27:09,560 Paco, this poutine polenta, 671 00:27:09,629 --> 00:27:11,929 the fact that you pivoted 672 00:27:11,931 --> 00:27:14,498 and got the mascarpone, it's delicious. 673 00:27:14,500 --> 00:27:15,799 It works very well. 674 00:27:15,801 --> 00:27:19,103 And then the mushroom with the Calabrian chiles. 675 00:27:19,105 --> 00:27:20,337 Delicious. 676 00:27:20,439 --> 00:27:23,240 Then we go to the deckle of beef. 677 00:27:23,342 --> 00:27:26,210 Again, this was not the way 678 00:27:26,212 --> 00:27:29,213 that the deckle of beef should have been handled. 679 00:27:29,215 --> 00:27:32,049 There is too much of connective tissue in it. 680 00:27:32,051 --> 00:27:34,918 I agree. This deckle is, again, a disaster. 681 00:27:34,920 --> 00:27:36,420 I don't even know how you accomplished this. 682 00:27:36,422 --> 00:27:38,255 Every piece I have is medium-rare on one side 683 00:27:38,324 --> 00:27:40,224 and well-done on the other. 684 00:27:40,226 --> 00:27:43,460 This puts us in a very hard situation. 685 00:27:43,529 --> 00:27:47,297 Because you guys all developed really good flavors. 686 00:27:47,299 --> 00:27:51,602 But this deckle, this beef, it's disappointing. 687 00:27:51,604 --> 00:27:53,937 All right. In a few minutes you'll find out 688 00:27:54,039 --> 00:27:56,940 if you're still in the race. Thank you, chefs. 689 00:27:57,009 --> 00:27:58,709 [Alex] I'm just hoping that my use of the deckle 690 00:27:58,711 --> 00:28:00,944 is gonna really kinda save me in this. 691 00:28:01,013 --> 00:28:03,447 'Cause I do think I did use in kind of like a smarter wa 692 00:28:03,515 --> 00:28:05,349 than the other contestants did. 693 00:28:05,418 --> 00:28:07,751 [DeAndre] I definitely know that I had a couple mistakes 694 00:28:07,820 --> 00:28:11,355 Maneet stated that, you know, my food was making her angry. 695 00:28:11,424 --> 00:28:13,323 And that's never good. 696 00:28:20,599 --> 00:28:23,534 [clock ticking] 697 00:28:26,605 --> 00:28:29,840 So, whose dish is on the chopping block? 698 00:28:41,253 --> 00:28:44,655 Chef DeAndre, you've been chopped. Judges. 699 00:28:45,357 --> 00:28:46,757 [Scott] Chef DeAndre, 700 00:28:46,826 --> 00:28:48,392 by searing the meat the way you did, 701 00:28:48,394 --> 00:28:51,061 it rendered that beef pretty much inedible, chef. 702 00:28:51,163 --> 00:28:52,496 Understood. 703 00:28:52,498 --> 00:28:54,765 We won't be extending you a job offer today, chef. 704 00:28:54,800 --> 00:28:57,034 And so we have to chop you. 705 00:28:57,103 --> 00:28:59,103 Thank you, guys. Good luck, man. 706 00:28:59,105 --> 00:29:00,704 -Good luck. -Pleasure. 707 00:29:00,706 --> 00:29:02,439 -Thanks, chef. -Thank you. 708 00:29:05,811 --> 00:29:07,945 [DeAndre] To be able to be mentored 709 00:29:08,013 --> 00:29:09,113 by one of the judges 710 00:29:09,115 --> 00:29:10,748 would have been an amazing opportunity. 711 00:29:10,816 --> 00:29:12,716 I'm definitely disappointed but at the end of the day, 712 00:29:12,718 --> 00:29:14,618 I'm leaving here with the experience 713 00:29:14,620 --> 00:29:15,719 of a lifetime. 714 00:29:16,989 --> 00:29:18,455 Chef Paco, Chef Alex. 715 00:29:18,557 --> 00:29:20,157 Take hold of your new baskets. 716 00:29:23,829 --> 00:29:25,162 Let's see what's in them. 717 00:29:27,600 --> 00:29:28,699 What is this? 718 00:29:28,701 --> 00:29:31,502 [Ted] And you must work with deep-fried champagne. 719 00:29:31,504 --> 00:29:33,370 Is there literally champagne in this? 720 00:29:33,372 --> 00:29:36,006 -Oh, lychees. -[Ted] Lychees. 721 00:29:36,008 --> 00:29:37,941 Oh, my gosh. 722 00:29:38,043 --> 00:29:39,943 [Ted] Purple sweet potato vinegar. 723 00:29:40,045 --> 00:29:43,113 -Great. -[Ted] And chickpea flour. 724 00:29:43,716 --> 00:29:45,315 To test your skills, 725 00:29:45,317 --> 00:29:47,551 we've given you a gluten-free chickpea flour 726 00:29:47,653 --> 00:29:49,153 which kinda is gonna force you guys 727 00:29:49,221 --> 00:29:50,320 to do some baking. 728 00:29:50,322 --> 00:29:52,122 We wanna see what you can do with that. 729 00:29:53,359 --> 00:29:55,325 [Ted] We'll know whether you've beat this basket 730 00:29:55,327 --> 00:29:56,527 in 30 short minutes. 731 00:29:57,429 --> 00:29:58,962 Clock starts now. [claps] 732 00:29:58,964 --> 00:30:00,130 -[Chris] All right. -[Maneet] Go chefs, go! 733 00:30:00,132 --> 00:30:01,632 Let's go, chefs, let's go! 734 00:30:05,471 --> 00:30:06,937 [Alex] Heading into the dessert round, 735 00:30:07,006 --> 00:30:08,505 I'm feeling more confident than ever. 736 00:30:08,507 --> 00:30:10,707 To be this close to working for Maneet, 737 00:30:10,709 --> 00:30:12,309 it's a dream come true. 738 00:30:12,311 --> 00:30:13,544 I'm making lychee sorbet 739 00:30:13,645 --> 00:30:16,213 with pickled lychee, fried champagne cream. 740 00:30:16,215 --> 00:30:20,417 I mix the chickpea flour with butter, sugar, 741 00:30:20,419 --> 00:30:23,954 all-purpose flour, to make a cracker. 742 00:30:25,457 --> 00:30:27,224 Judges, these two final chefs have beaten 743 00:30:27,226 --> 00:30:29,459 stiff competition to get here. 744 00:30:29,561 --> 00:30:32,429 What do you need to see from them in this final round? 745 00:30:32,431 --> 00:30:34,398 [Chris] I mean, quite frankly, separation. 746 00:30:34,400 --> 00:30:35,933 Just very close. 747 00:30:35,935 --> 00:30:38,202 They've both mastered flavors but not techniques. 748 00:30:38,204 --> 00:30:40,103 And they both need to come with it, 749 00:30:40,105 --> 00:30:43,006 because this is any chef's battle to win. 750 00:30:45,044 --> 00:30:48,512 [Paco] I'm thinking I want t make a light, creamy dessert 751 00:30:48,514 --> 00:30:49,779 Something that was Italian, 752 00:30:49,781 --> 00:30:52,049 something that would probabl resonate with Scott. 753 00:30:52,051 --> 00:30:54,818 I'm making a lychee panna cotta 754 00:30:54,820 --> 00:30:57,855 and a sweet potato vinegar gastrique. 755 00:30:57,956 --> 00:30:59,623 I'm taking the deep-fried champagne, 756 00:30:59,625 --> 00:31:02,226 chickpea flour, adding some butter... 757 00:31:02,228 --> 00:31:03,360 [blender whizzes] 758 00:31:03,428 --> 00:31:05,429 ...and hoping for a nice crumble. 759 00:31:06,899 --> 00:31:09,433 Next I'm making the mixture for the panna cotta. 760 00:31:09,501 --> 00:31:12,903 using the lychees, buttermil Greek yoghurt, creme fraiche 761 00:31:12,905 --> 00:31:15,639 and the sweet potato vinegar 762 00:31:16,542 --> 00:31:18,308 Paco is making a panna cotta. 763 00:31:18,310 --> 00:31:21,511 That makes me slightly nervous. 764 00:31:21,513 --> 00:31:24,047 Panna cotta is definitely one of those desserts 765 00:31:24,149 --> 00:31:26,149 which needs time to set. 766 00:31:27,519 --> 00:31:29,253 20 minutes left, chefs. 767 00:31:30,256 --> 00:31:32,022 Hi, Alex. How are you doing? 768 00:31:32,024 --> 00:31:33,423 I'm all right. 769 00:31:33,425 --> 00:31:35,692 So, tell me, do you want to be one of our sous chefs? 770 00:31:35,694 --> 00:31:36,827 Yeah, very desperately, yes. 771 00:31:36,829 --> 00:31:38,862 Will the three of us fight over you? 772 00:31:38,964 --> 00:31:40,397 I love it when three people fight over me. 773 00:31:40,399 --> 00:31:41,932 [Maneet] Okay, fine. 774 00:31:42,034 --> 00:31:44,434 -Paco. How is it going? -How you doing, Chef? 775 00:31:44,536 --> 00:31:46,703 How do you think your desert will show us 776 00:31:46,705 --> 00:31:48,805 that you can be a good sous chef to us? 777 00:31:48,807 --> 00:31:50,908 Ah, I hope it's enough. 778 00:31:50,910 --> 00:31:52,109 I don't have so much experience 779 00:31:52,111 --> 00:31:53,376 in the pastry department. 780 00:31:53,378 --> 00:31:56,613 We have Paco who, right now it doesn't look like he has 781 00:31:56,615 --> 00:31:59,549 a tremendous amount of comfort with pastry. 782 00:31:59,651 --> 00:32:01,718 -Best of luck. -Thank you. 783 00:32:01,720 --> 00:32:03,620 [Chris] One third of the job interview process. 784 00:32:03,622 --> 00:32:07,257 Pastry. This is a skillset you need. 785 00:32:07,359 --> 00:32:09,026 [Alex] I'm using the lychee to make a sorbet. 786 00:32:09,028 --> 00:32:10,727 And I need to get as much juice 787 00:32:10,729 --> 00:32:11,962 out of these lychees as possible. 788 00:32:13,832 --> 00:32:15,599 I'm sorry. Alex is doing something which is 789 00:32:15,601 --> 00:32:16,600 making me really nervous. 790 00:32:16,602 --> 00:32:18,602 He has the lychees, he's peeled the lychees, 791 00:32:18,604 --> 00:32:19,803 he hasn't pitted it. 792 00:32:20,706 --> 00:32:22,606 [blender whizzing] 793 00:32:22,608 --> 00:32:24,608 [Maneet] The flavor of lychee pits 794 00:32:24,610 --> 00:32:26,410 is really, really bitter. 795 00:32:26,412 --> 00:32:28,545 There goes the entire dish. 796 00:32:30,716 --> 00:32:33,617 Immediately I realize it is bitter. 797 00:32:33,619 --> 00:32:35,352 So I add a little bit of lemon juice 798 00:32:35,421 --> 00:32:37,387 and some simple syrup. 799 00:32:37,389 --> 00:32:38,855 Stir it up. 800 00:32:38,924 --> 00:32:40,057 And I have to get this 801 00:32:40,125 --> 00:32:41,525 in the ice-cream machine right now. 802 00:32:45,931 --> 00:32:48,165 [Paco] I'm making the mixtur for the panna cotta. 803 00:32:48,233 --> 00:32:52,402 After I squeeze the first base out of the siphon gun, 804 00:32:52,404 --> 00:32:54,338 I realize this is not gonna work. 805 00:32:55,107 --> 00:32:56,807 Five minutes to get this done. 806 00:32:56,809 --> 00:32:59,409 Chefs, if you guys wanna work for one of us, 807 00:32:59,411 --> 00:33:01,144 you gotta step it up now. 808 00:33:01,213 --> 00:33:03,113 [Paco] I desperately wanna b one of their sous chefs, 809 00:33:03,115 --> 00:33:05,449 but I'm thinking, "What did get myself into?" 810 00:33:05,550 --> 00:33:07,117 If I don't get this panna cotta right, 811 00:33:07,119 --> 00:33:08,819 I just blew my chance at the final. 812 00:33:10,823 --> 00:33:12,255 [clock ticking] 813 00:33:14,626 --> 00:33:16,860 [Paco] I am in so much troub with this panna cotta. 814 00:33:16,929 --> 00:33:19,262 So I realize the best option 815 00:33:19,331 --> 00:33:21,131 is to turn this into a mousse. 816 00:33:21,133 --> 00:33:24,201 So I add an extra cartridge of NO2 817 00:33:24,203 --> 00:33:25,602 to the siphon gun. 818 00:33:26,405 --> 00:33:27,804 I'm looking over at Alex 819 00:33:27,806 --> 00:33:29,706 and I hear the ice-cream machine going 820 00:33:29,708 --> 00:33:31,608 and I'm thinking to myself, "Wow, that's impressive." 821 00:33:31,610 --> 00:33:33,410 I really underestimated Alex. 822 00:33:35,214 --> 00:33:37,247 Let's go, chefs. Get it done. Let's go. 823 00:33:37,349 --> 00:33:38,749 [Alex] I'm also making pickled lychees 824 00:33:38,817 --> 00:33:40,016 to go with my dish. 825 00:33:40,018 --> 00:33:43,253 I marinate them in the sweet potato vinegar 826 00:33:43,355 --> 00:33:45,155 sugar, and a little bit of water. 827 00:33:47,626 --> 00:33:49,259 I'm using the deep-fried champagne 828 00:33:49,327 --> 00:33:51,128 to make a whipped cream for my desert. 829 00:33:51,130 --> 00:33:53,363 But it's not whipping like I want it to. 830 00:33:54,333 --> 00:33:55,932 What'd you just put in there, Alex? 831 00:33:55,934 --> 00:33:58,201 -Xanthan gum. -Xanthan gum? 832 00:33:58,203 --> 00:34:00,837 [Alex] And it is looking much better. 833 00:34:02,041 --> 00:34:03,407 It's make-or-break time. 834 00:34:03,409 --> 00:34:05,409 One minute to go, chefs. 835 00:34:05,411 --> 00:34:07,144 [Paco] I taste my gastrique 836 00:34:07,245 --> 00:34:10,047 and I realize this is missing some freshness. 837 00:34:10,049 --> 00:34:12,416 Chef Paco, you gonna make it happen? 838 00:34:12,418 --> 00:34:13,950 Yes, sir. 839 00:34:14,019 --> 00:34:17,054 All right chefs, final seconds of the final round. 840 00:34:17,122 --> 00:34:21,324 10, nine, eight, seven, 841 00:34:21,326 --> 00:34:24,327 six, five, four, 842 00:34:24,329 --> 00:34:27,264 three, two, one. 843 00:34:28,300 --> 00:34:29,599 Time's up. 844 00:34:29,601 --> 00:34:30,600 -Great job, guys! -Good job. 845 00:34:30,602 --> 00:34:32,636 [applause] 846 00:34:35,240 --> 00:34:37,808 [Alex] My nerves are through the roof right now. 847 00:34:37,810 --> 00:34:40,210 I'm not a huge fan of how it looks aesthetically. 848 00:34:40,212 --> 00:34:42,045 But I know that it's gonna b a well-flavored, 849 00:34:42,047 --> 00:34:44,047 well-balanced dish. 850 00:34:44,049 --> 00:34:45,816 [Paco] I was trying to do a panna cotta, 851 00:34:45,818 --> 00:34:47,551 then I had to pivot into a mousse. 852 00:34:47,652 --> 00:34:49,019 I like the flavors of it. 853 00:34:49,021 --> 00:34:52,022 I hope what I made this round gets me to the finale. 854 00:34:59,865 --> 00:35:01,965 [Ted] Chef Paco and Chef Alex. 855 00:35:02,033 --> 00:35:03,633 Two hopeful job applicants. 856 00:35:03,702 --> 00:35:05,635 You opened your dessert basket and found 857 00:35:05,704 --> 00:35:08,438 deep-fried champagne, lychee 858 00:35:08,507 --> 00:35:12,409 purple sweet potato vinegar and chickpea flour. 859 00:35:12,411 --> 00:35:14,344 Chef Paco, what do we have? 860 00:35:14,413 --> 00:35:17,214 You have, um, lychee mousse 861 00:35:17,216 --> 00:35:19,483 with champagne garbanzo crumble 862 00:35:19,485 --> 00:35:21,918 with sweet potato vinegar gastrique. 863 00:35:24,056 --> 00:35:26,056 There's a lot that you got done 864 00:35:26,125 --> 00:35:28,158 in, um, in 30 minutes. 865 00:35:28,260 --> 00:35:32,229 There is almost this airines that you get in the mousse 866 00:35:32,231 --> 00:35:34,331 because you used the whipped-cream cannister. 867 00:35:34,333 --> 00:35:37,200 But I do not get lychees in it. 868 00:35:37,202 --> 00:35:39,603 The crumb that you've made on the side, 869 00:35:39,605 --> 00:35:42,806 it needed a lot more butter in it. 870 00:35:43,642 --> 00:35:45,208 There's two problems with the crumble. 871 00:35:45,210 --> 00:35:48,345 One is, to Maneet's point, it's really dry. 872 00:35:48,347 --> 00:35:51,448 But it also just doesn't have a lot of flavor, right? 873 00:35:51,517 --> 00:35:56,219 Chef, you said that you're not strong with pastries, um... 874 00:35:58,724 --> 00:36:00,023 I think that's correct. 875 00:36:00,025 --> 00:36:01,124 -[laughs] Yeah. -I think you're right. 876 00:36:01,126 --> 00:36:02,225 -I think so, too. -I agree with you. 877 00:36:02,227 --> 00:36:03,460 [laughs] 878 00:36:03,529 --> 00:36:04,961 Finally, Chef Alex. 879 00:36:04,963 --> 00:36:07,130 So, we have a lychee sorbet 880 00:36:07,132 --> 00:36:10,100 with some lightly marinated lychees as well, 881 00:36:10,102 --> 00:36:11,735 a chickpea cracker, 882 00:36:11,803 --> 00:36:14,137 and a fried champagne cream. 883 00:36:16,408 --> 00:36:18,208 Alex, what I do appreciate 884 00:36:18,210 --> 00:36:20,710 is that you did give us a composed dessert. 885 00:36:20,712 --> 00:36:23,413 But the pits just make the sorbet so... 886 00:36:24,316 --> 00:36:26,750 bitter and astringent. 887 00:36:26,851 --> 00:36:29,319 The chickpea flour and the fried champagne. 888 00:36:29,321 --> 00:36:31,621 I liked the intent that you had for both. 889 00:36:31,623 --> 00:36:35,258 What I worry about when I think about hiring you is 890 00:36:35,360 --> 00:36:37,961 are you taking the path of least resistance, right? 891 00:36:37,963 --> 00:36:40,530 Did you make a sorbet because it was easier than ice cream? 892 00:36:40,532 --> 00:36:41,665 But I have something else to say to you guys. 893 00:36:41,733 --> 00:36:43,433 You're not gonna win this tournament 894 00:36:43,535 --> 00:36:45,302 if you come in and make desserts like this. 895 00:36:45,304 --> 00:36:46,803 It's as simple as that. 896 00:36:46,805 --> 00:36:49,105 So you've gotta come in here with some basic recipes. 897 00:36:49,107 --> 00:36:51,107 Ice cream. Something you can bake. 898 00:36:51,109 --> 00:36:53,343 Something that's going to impress us. 899 00:36:53,412 --> 00:36:55,512 Chef Alex, what does this potential opportunity mean to you? 900 00:36:56,215 --> 00:36:58,048 It means so much to me. Um... 901 00:36:58,951 --> 00:37:01,151 I will say this, Maneet, um... 902 00:37:01,253 --> 00:37:05,488 I had your food at Chauhan's down in Nashville. 903 00:37:05,490 --> 00:37:06,957 I was about 19 years old. 904 00:37:06,959 --> 00:37:10,727 And it was more impactful than I think that you know. 905 00:37:10,729 --> 00:37:13,630 I had a braised lamb shank that was just... 906 00:37:14,299 --> 00:37:17,500 It was so good that I never... 907 00:37:17,502 --> 00:37:18,602 I never wanted to have 908 00:37:18,604 --> 00:37:20,804 another piece of meat cooked any other way. 909 00:37:20,806 --> 00:37:22,939 Oh, you're going to make me cry. Thank you. 910 00:37:22,941 --> 00:37:24,241 It means a lot, and the thing is, 911 00:37:24,342 --> 00:37:25,742 I've always wanted to say it to you. 912 00:37:25,844 --> 00:37:27,210 Thank you, that means a lot. 913 00:37:27,212 --> 00:37:30,513 But you know, Chef, so it's exactly that experience 914 00:37:30,515 --> 00:37:33,049 that you're talking about, and the impact it had on you, 915 00:37:33,051 --> 00:37:34,818 our intention is to have that impact 916 00:37:34,820 --> 00:37:36,820 on every customer that walks in our door. 917 00:37:36,822 --> 00:37:40,123 But it came from a person exactly in your position, 918 00:37:40,125 --> 00:37:42,058 that followed the necessary technique 919 00:37:42,127 --> 00:37:43,860 in order to achieve a great dish 920 00:37:43,962 --> 00:37:45,662 that a customer can enjoy, 921 00:37:45,731 --> 00:37:47,364 and to change their life. 922 00:37:47,465 --> 00:37:48,398 Yes, chef. 923 00:37:48,400 --> 00:37:50,600 Okay. Only one chef can move on 924 00:37:50,602 --> 00:37:53,403 to the Desperately Seeking Sous Chef finale. 925 00:37:53,405 --> 00:37:54,738 We'll let you know very soon 926 00:37:54,806 --> 00:37:57,307 which chef it's going to be. Thanks. 927 00:38:01,046 --> 00:38:02,412 Disappointing. 928 00:38:02,414 --> 00:38:04,714 -It's just disappointing. -Very. 929 00:38:05,517 --> 00:38:07,083 I mean, the idea was great. 930 00:38:07,085 --> 00:38:10,220 But the execution was lacking. 931 00:38:10,222 --> 00:38:12,255 -What'd you think? -I told you it was gonna be hard. 932 00:38:12,324 --> 00:38:15,058 -[laughs] I knew it. -[laughs] Oh, God. 933 00:38:15,093 --> 00:38:17,060 Yeah, that was tough love, man. 934 00:38:19,398 --> 00:38:20,864 It was obviously really close, 935 00:38:20,965 --> 00:38:24,200 and nobody took a big leap ahead in dessert. 936 00:38:24,202 --> 00:38:25,502 [Chris] You know, one of the challenges 937 00:38:25,504 --> 00:38:26,903 I think in Paco's appetizer 938 00:38:26,905 --> 00:38:29,105 was just his overall lack of seasoning. 939 00:38:29,107 --> 00:38:31,141 But his handling of the goat brain, 940 00:38:31,242 --> 00:38:33,109 that outside crust was just perfect. 941 00:38:33,812 --> 00:38:36,012 With Alex's appetizer, 942 00:38:36,014 --> 00:38:39,115 his creativity with the green Romano beans, 943 00:38:39,117 --> 00:38:41,051 that was a delicious bite. 944 00:38:41,119 --> 00:38:44,387 And that is the kind of chef skill 945 00:38:44,389 --> 00:38:45,955 that I want in my kitchen. 946 00:38:46,057 --> 00:38:50,126 Unfortunately, he didn't nail the goat brain at all. 947 00:38:50,128 --> 00:38:52,162 [Chris] So, in the main course round, 948 00:38:52,197 --> 00:38:54,564 I was happy to see that Chef Alex 949 00:38:54,633 --> 00:38:57,300 had ground that deckle of beef. 950 00:38:57,302 --> 00:38:59,202 What he gave us was yummy. 951 00:38:59,204 --> 00:39:02,739 [Chris] But the dish was just really not refined enough, 952 00:39:02,841 --> 00:39:05,408 it wasn't really restaurant quality. 953 00:39:05,410 --> 00:39:08,611 Chef Paco roasted that whole deckle. 954 00:39:08,613 --> 00:39:10,947 And, uh, it just didn't work 955 00:39:11,016 --> 00:39:14,517 But he made that "polenta" out of the French fries. 956 00:39:14,519 --> 00:39:16,920 That was kind of amazing. 957 00:39:16,922 --> 00:39:19,122 You know, it's not like regular Chopped. 958 00:39:19,124 --> 00:39:20,590 So there's more at stake, right? 959 00:39:20,592 --> 00:39:23,827 We have to potentially live with this individual. 960 00:39:23,829 --> 00:39:25,829 So of course we have to look deeper 961 00:39:25,831 --> 00:39:27,263 than just the quality of food. 962 00:39:33,038 --> 00:39:35,538 I definitely botched the dessert round a little bit. 963 00:39:35,607 --> 00:39:37,607 Chris said, "You wanna take the easy way out." 964 00:39:37,609 --> 00:39:38,942 That makes me wanna take the hard way out 965 00:39:39,043 --> 00:39:40,944 every single time now. 966 00:39:40,946 --> 00:39:42,612 [Paco] I didn't realize how bad I wanted this 967 00:39:42,614 --> 00:39:43,947 until that final round. 968 00:39:44,015 --> 00:39:46,416 Winning this competition would mean a lot, not just to me, 969 00:39:46,418 --> 00:39:47,617 but for my family. 970 00:39:47,619 --> 00:39:51,121 So, whose dish is on the chopping block? 971 00:40:02,200 --> 00:40:05,402 Chef Alex, you've been chopped. Judges. 972 00:40:05,404 --> 00:40:07,804 Chef Alex, um, in the first round, 973 00:40:07,806 --> 00:40:11,107 we absolutely loved what you did with those Romano beans. 974 00:40:11,109 --> 00:40:13,543 It was actually one of our favorite bites 975 00:40:13,612 --> 00:40:14,911 of the whole day by any chef. 976 00:40:14,913 --> 00:40:17,313 Unfortunately, you had problems with the goat brains. 977 00:40:17,315 --> 00:40:19,749 And then in the dessert round I think you both struggled. 978 00:40:19,851 --> 00:40:22,385 But we think Paco was able to give us 979 00:40:22,387 --> 00:40:23,953 a more fully-realized dessert. 980 00:40:23,955 --> 00:40:26,055 We will not be extending you a job offer today, 981 00:40:26,124 --> 00:40:27,824 and so we had to chop you. 982 00:40:28,860 --> 00:40:31,027 Once again, thank you guys so much. 983 00:40:31,029 --> 00:40:33,129 -Your attitude's gonna take you very far, also. -Thank you. Yes. 984 00:40:33,131 --> 00:40:34,798 -Absolutely. Thank you, chef. -Thank you. 985 00:40:34,800 --> 00:40:35,932 Good luck to you, man. 986 00:40:36,034 --> 00:40:37,033 -Congratulations. -Good job, man. 987 00:40:37,035 --> 00:40:38,201 Thank you. 988 00:40:38,203 --> 00:40:39,302 Thank you, guys. 989 00:40:39,304 --> 00:40:41,905 [applause] 990 00:40:43,141 --> 00:40:45,041 [Alex] It didn't go the way that I wanted. 991 00:40:45,043 --> 00:40:47,343 But, I mean, I'm walking out of here 992 00:40:47,345 --> 00:40:50,647 with an experience that, you know, is priceless. 993 00:40:52,417 --> 00:40:54,551 And that means, Chef Paco Moran, 994 00:40:54,619 --> 00:40:56,453 you are the Chopped champn 995 00:40:56,554 --> 00:40:57,921 and you will be returning 996 00:40:57,923 --> 00:41:00,557 for the Desperately Seeking Sous Chef finale, 997 00:41:00,625 --> 00:41:02,058 where you might just take it all. 998 00:41:02,160 --> 00:41:03,827 -Congratulations. -Thank you. 999 00:41:03,829 --> 00:41:05,228 -[Maneet] Woo! Yes! -Thank you. 1000 00:41:05,230 --> 00:41:06,362 [applause] 1001 00:41:06,464 --> 00:41:09,899 My... my hands can stop sweating now. [laughs] 1002 00:41:09,901 --> 00:41:11,668 Getting the chance to be one of their sous chefs, 1003 00:41:11,670 --> 00:41:13,336 it's a dream come true. 1004 00:41:13,405 --> 00:41:15,839 I still have a whole 'nothe competition ahead of me, 1005 00:41:15,940 --> 00:41:17,740 but winning Chopped feels amazing. 1006 00:41:19,044 --> 00:41:22,645 A chance like this comes along once in a lifetime. 1007 00:41:22,747 --> 00:41:26,049 [man] There's challenges tha define who you are as a chef 1008 00:41:26,117 --> 00:41:27,717 Everything's on the line for me right now. 1009 00:41:27,719 --> 00:41:29,219 This is gonna change my life. 1010 00:41:29,221 --> 00:41:31,354 [man] Definitely freaking ou 1011 00:41:33,058 --> 00:41:36,392 My one piece of advice to you would be, don't [bleep] up. 1012 00:41:36,394 --> 00:41:38,261 It's survival of the fittest. 1013 00:41:38,363 --> 00:41:40,096 -I am a bad bitch. -Oh, yeah! 1014 00:41:40,098 --> 00:41:41,798 [man] I want this badly. 1015 00:41:41,800 --> 00:41:43,399 Only one chance to make a first impression. 1016 00:41:43,401 --> 00:41:44,934 [man] I just screwed this up 1017 00:41:44,936 --> 00:41:46,536 There goes the entire dish. 1018 00:41:46,638 --> 00:41:48,104 You've gotta really move. 1019 00:41:48,106 --> 00:41:50,707 We need a sous chef. Let's get it done! 1020 00:41:50,709 --> 00:41:52,876 You're not gonna win this tournament 1021 00:41:52,911 --> 00:41:54,611 if you come in and make [bleep] like this. 1022 00:41:54,613 --> 00:41:56,112 Simple as that. 1023 00:41:56,114 --> 00:41:57,313 [Maneet] You thought this was gonna be 1024 00:41:57,315 --> 00:41:58,715 an easy job interview?