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♪ You feel
your heartbeat pumping ♪
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[man] You don't get
many chances in life.
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If the opportunity is there
you have to jump and take it
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[Ted Allen]
16 elite candidates.
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[woman] I have dreamed of
an opportunity like this
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[man] This is gonna
change my life.
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[Ted] Only one dream job.
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-[Maneet] I am desperately..
- [Scott] Desperately..
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[Chris] Desperately seeking
a sous chef.
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I am born for this.
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♪ Tonight there will be fire ♪
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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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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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Everything fast,
but everything right.
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We're basically the biggest
global hospitality
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company in the world.
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Focus, pay attention,
because if you get behind,
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you're gonna stay behind.
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Whoo! Feeling the pressure.
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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 wanna serve.
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I'll make it happen, baby. Ha!
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[man] Am I in over my head?
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[Ted] You are really throwin
them in at the deep end.
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[woman] Everything
I've done so far
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has been for this moment.
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Who wants that job?
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[breathing deeply]
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[Maneet] Did you think bein
a sous chef would be easy?
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All right, so, let's see
what this next batch of chefs
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has for us.
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They all bring
different skillsets.
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[Scott] The challenge is,
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do they have
enough restaurant experienc
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to understand
the ebbs and flows
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of a restaurant?
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[Maneet] I am looking
for a sous chef
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who is adventurous enough
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to try new techniques,
but also show restraint
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when required.
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[Aubrey] I'm ready for
whatever they throw my way.
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[Paco] I can cook circles
around all these other chefs
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[Alex] It's a once in
a lifetime opportunity,
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and I'm just super-excited
to have it.
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[DeAndre] This is definitel
the craziest job interview
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I've ever been on.
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All right, you're here,
and we locked the door.
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-[laughter]
-No getting out.
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You are here for an
unprecedented Chopped even.
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Judges, Chris,
Maneet, and Scott
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are desperately seeking
a sous chef
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to join their team.
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If you win here, you'll move
on to the finale.
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All right, let's get to work.
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All right. Every basket
in this battle
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has been carefully curated by
one of your would-be bosses.
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I hope you like what Neet's
decided to put in these.
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[Alex] I am freaking out.
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I feel like I'm about to have
my first kiss again.
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Open it up.
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What kinda eggs do we got?
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[Ted] All right, you're
looking at Araucana eggs.
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Thinking I'm screwed here.
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[Ted] Green Romano beans.
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These are always fun.
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-[Ted] Pink snack cakes.
-Okay.
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[Ted] And goat brains.
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Oh, wow. All right.
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Oh, this is gonna be fun.
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Goat is one of
my favorite proteins.
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And the pink snack cakes,
there is that sweet,
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which I would love to see
how you balance off
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in the appetizer round.
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[Ted] Well, chefs, 20 minutes
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to turn those ingredients
into something special.
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-Clock starts now.
-[Scott] All right.
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Hey! Go chefs!
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[Scott] Let's find us
a sous chef.
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[Ted] Judges, the winner
of this tournament will get
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a chance to work
for one of you.
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Do they know
what they're in for?
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[laughs] I'm not quite sure.
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You know, it's so much
about cooking,
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but it's also
about personality traits.
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Good cooking
is the bare minimum.
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What's really important for us
is to be able to figure out
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how they're gonna interact
with our teams, potentially.
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[Alex] Seeing the judges
for the first time
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is just, I am in awe.
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When I see Maneet,
I'm a fan-girl.
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I feel just like
a little fan-girl
whenever I see her.
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I'm a sous chef
in St. Louis, Missouri.
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I think that the judges
should offer me a job
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because I will be
the most willing to learn.
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Spent my whole career in
St. Louis, and at this poin
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I'm really looking for
the opportunity
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to expand my horizons.
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If I were to win,
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I would be like a little ki
at a Justin Bieber concert.
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I don't know, I'd just...
I'd freak out.
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[Alex laughs]
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I'm making
cake-battered goat brains
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on top of stir-fried
green Romano beans.
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I used to work as a butcher
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and I wanna show the judges
that I know how to work with
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all different parts
of an animal.
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[Aubrey] Show me what
you look like. Okay.
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Wow.
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The goat brains, it has
a very creamy texture.
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Sheesh.
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[Maneet] It also can be
very easily deep-fried.
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We didn't add this
to the basket
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just to be mean.
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We've added it
because we want to see
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their skill
in working with offals.
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[DeAndre] I have never worke
with goat brains before.
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But just like any other
great southern chefs,
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[laughing] I'm gonna fry them.
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I'm making southern-fried
goat brains
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over a green
Romano bean puree.
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Down the line.
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I'm the sous chef
the judges should hire
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because I don't quit.
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I love pressure.
Pressure makes diamonds.
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Ding! [laughs]
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My name is DeAndre Smith,
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and I live
in Denver, Colorado.
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I am the chef and owner of
Chef Cool Dre's Catering.
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I would love to work
with Chef Chris,
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because I believe
his mentorship
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is one of a kind.
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I've worked my way
up the ranks.
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Now let me show you
what I can do.
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I'm seasoning my goat brain
with salt, pepper,
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onion powder, garlic powder
paprika, oregano.
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I dredge them in flour and I
toss them right in the fryer.
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[sizzling]
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Seeing the judges
in person is wild.
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I mean,
Maneet looks so beautiful,
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Scott Conant's hair is, like
coiffed to perfection.
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I would say that
Mediterranean food
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is definitely my wheelhouse
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So working for Scott Conant
would be amazing.
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It's totally surreal
that I get to cook
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for the Chopped judges.
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I'm a sous chef
at Daisies restaurant
in Chicago, Illinois.
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I think a great sous chef
is really flexible.
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Every single day
in the kitchen you're, like
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literally and figuratively
putting out fires.
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When a door like this
gets opened for you,
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you would be foolish
to say no,
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so I'm ready to just kick it,
kick it all the way open.
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-Hi.
-Yup, yup.
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How much chocolate
on the inside? Oh, my God.
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So, I'm gonna do
a goat brain lettuce cup
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with a Romano bean slaw.
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[Maneet] These pink
snack cakes
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are covered with coconut,
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so Aubrey went and got
some coconut flakes
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to go ahead and mix that,
which is interesting.
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[Aubrey] With the goat brain
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I just lightly dredge
and pan-fry.
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-Paco!
-Yes?
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What are you going to do
to impress us?
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Uh, I'm gonna fry the brains,
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uh, quick like a...
like a schnitzel.
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-Goat brain schnitzel.
-Love that.
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[Scott] Paco is from
El Salvador.
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And I will say this.
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The absolute best cooks
I have ever worked with
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in my career
have been from El Salvador.
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[Paco] I'm not gonna get
frazzled by goat brains,
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or pink snack cakes.
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I'm feeling confident
of anything
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they're throwing my way.
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I've done everything
from catering to fine dining
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I'm the best sous chef
for hire because, you know,
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I've done it all. [chuckles]
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I'm chef de cuisine
at LA Cha Cha Cha.
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I went to Le Cordon Bleu.
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Following that I worked for
Patina Group for 13 years.
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The judges are gonna have
a hard time finding somebod
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as loyal and committed
as I am.
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There's work that needs
to get done,
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they should just hire me
right now.
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I'm making
a goat brain fritter
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with a green
Romano bean salad.
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[Ted] Araucana eggs are famous
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for the beautiful color
of their eggshells.
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But bottom line, it's really
just an ordinary chicken egg.
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[Paco] I'm dropping the egg
in the boiling water,
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hoping that I can get
a nice hard-boiled egg.
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Pink snack cakes, I just wan
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00:08:21,835 --> 00:08:23,301
throw one of these
at my competition.
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00:08:23,303 --> 00:08:25,904
Putting them in a pan with
a little bit of heavy cream
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And hope for the snack cake
to dissolve,
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to make agrodolce vinaigrett
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Basically sweet and sour.
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Halfway in, chefs.
10 minutes to go.
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[laughing] More than
enough time!
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00:08:39,219 --> 00:08:40,619
[Alex] Any time
I see green beans,
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00:08:40,621 --> 00:08:42,053
I know I wanna sear 'em
apart in a pan.
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And I think that brings out
their natural sugars.
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Chef Alex has
this beautiful saute.
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It looks like onions
and the Romano beans
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cooking together.
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It just looks beautiful.
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These green Romano beans,
they have a great crispiness.
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00:08:54,801 --> 00:08:56,034
I love that you can
do something
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in a raw preparation
or in a cooked one with these.
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[Maneet] You can,
like, literally,
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slice it into
really thin pieces
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00:09:02,309 --> 00:09:04,643
and make a wonderful slaw
out of it.
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00:09:04,678 --> 00:09:08,647
[DeAndre] I'm making
a green bean puree.
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What I am worried
about DeAndre is the fact that
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he took the green Romano beans
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00:09:13,753 --> 00:09:16,087
and then put it in the blender
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along with
the pink snack cakes.
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[DeAndre] Oh, man. I taste
my puree for the first time
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00:09:21,828 --> 00:09:23,628
and I hate it.
It is too sweet.
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He tasted it and basically
did not like it.
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[DeAndre] Adding some
apple cider vinegar
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to kinda help
balance that out.
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Chefs, five minutes
to get this done.
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00:09:35,909 --> 00:09:37,508
[bleep]
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00:09:37,510 --> 00:09:39,744
[Aubrey] I remember
my snack cake crumble
is in the oven.
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00:09:39,813 --> 00:09:42,113
It's completely burnt. I knew
that was gonna happen.
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00:09:42,115 --> 00:09:44,149
-I'm getting worried
about Aubrey.
-Something's burning.
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[Chris] I think these chefs
are definitely
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00:09:45,519 --> 00:09:47,052
feeling the pressure
of the situation.
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I'm right in front
of the judges,
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00:09:48,422 --> 00:09:50,522
and I know that they know,
and I'm like,
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00:09:50,524 --> 00:09:52,157
"Oh, my God,
please get it together."
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Why? Oh, my God.
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00:09:55,362 --> 00:09:56,861
[clock ticking]
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00:09:59,566 --> 00:10:01,399
Get out of here!
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00:10:01,401 --> 00:10:02,934
Something's burning.
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00:10:02,936 --> 00:10:04,235
[bleep]
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00:10:04,337 --> 00:10:07,305
I just heard an expletive
come from Chef Aubrey
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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?