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[singer] ♪ 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
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you have to jump and take it
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[Ted]
Sixteen elite candidates...
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[Lauren] I've dreamed
of an opportunity like this
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[Angel]
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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[singer] ♪ Tonight
There will be fire ♪
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If you 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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[Chris] I need this job and
don't take no for an answer
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Coming down. Coming down.
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It's not gonna to 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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You focus, pay attention,
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because if you get behind,
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you're gonna stay behind.
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Oh. 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.
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[singer]
♪ I will show no mercy ♪
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-[man] Am I in over my head
-[Chris] We're really
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throwing them in the deep en
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[Lauren]
Everything I've done so far
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has been for this moment.
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[singer]
♪ Tonight there will be... ♪
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Who wants that job?
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[pants]
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[Maneet] Do you think being
a sous chef would be easy?
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[singer] ♪ Fire ♪
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[dramatic music playing]
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It's amazing.
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I mean,
for how young they are,
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they already have
such a good experience.
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I got my eye
on one in particular...
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-Do you really?
-but I won't to say who it is.
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-Really? Really?
-I won't say who it is.
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[dramatic music playing]
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[Michael]
Earning this position will b
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a dream come true.
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[Kevin]
This will be a game changer
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I'm super girly, but
I'm a baddie in the kitchen.
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[Angel]
I am strong and collected
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in the heat of battle.
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Welcome candidates.
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-Hello. Good morning, Ted.
-Thank you. Hello.
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You are here to compete
for a once-in-a-lifetime
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job opportunity.
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Judges
Chris, Maneet, and Scott
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are each desperately seeking
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a sous chef
to join their team.
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Damn. I'm in front of baller
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But like, hey,
you best bring your A game.
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Judges,
please tell these chefs
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what the ideal candidate
needs to show you.
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I'm looking
for thoughtfulness,
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not just in the way
you prepare food
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but also how
you treat one another.
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I am looking for somebody
with the right attitude
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and the fearlessness
to learn something new.
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And I am looking for somebody
who can handle high volume,
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high pressure situations
and keep their cool.
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It's not going to be an easy
application process.
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Every basket has been
carefully curated
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by one of your
would-be bosses.
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Okay. Your appetizer
ingredients are waiting.
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Open them up.
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[dramatic music playing]
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[Ted] And what can you do
with octopus...
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Octopus.
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Love that.
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Love that.
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Oh, sweet.
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[Ted] Buddha's hand...
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I have no idea what...
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[Ted] frozen hash browns,
and duck fat caramels.
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Oh, it's duck fat.
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Okay.
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[Ted] Twenty minutes to nail
that first impression.
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It's gonna be good.
It's gonna be good.
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Clock starts now.
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[Maneet] Yeah, go chefs.
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-Go, go, go.
-Let's go. Let's go.
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[dramatic music playing]
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[Scott] Let's talk about
octopus, shall we?
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I wanted to put octopus
inside these baskets
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because it's been on
every single one
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of my menus over
the last 25 years,
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and it's important
for me to see
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with such a high selling item,
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how these chefs
are gonna treat it.
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I'm just hoping
that one of them would grab
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the plancha
and just grill this.
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-Char it.
-Char it.
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-Char it.
-Yes.
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I'm the chef to hire
because I bring in energy.
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I'm not a one-man show.
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I'm a one-man army.
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I'm a junior sous
at Herb & Wood in San Diego
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I've worked in fine dining.
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I've worked in catering.
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I worked at
a five diamond hotel.
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And the next step
in my career is hopefully
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being a sous chef for one
of the Chopped judges,
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and this is that moment.
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What we're all looking
for is a sous chef
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that's innovative, right?
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And right now we're
gonna see how innovative
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they can be with these
frozen hash browns.
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-How do you repurpose that?
-[Scott] Yeah.
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How do you make it
something better
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than what it already is?
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I want to grill
this octopus because
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it just gets
this explosion of flavor.
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I see frozen hash browns
and the first thing
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I think of is breakfast.
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I'm making octopus potato
hash with sauteed spinach.
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Let's just fry these off.
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Very simple.
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Just enough
to get across that,
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hey, this is simple food
done right.
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Coming down behind.
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Chef Lauren,
how are you doing over there?
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I'm doing my very best.
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I'm a sous chef
that the judges should hire
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because I'm organized,
I'm meticulous,
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and I'm a hard-ass.
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No time for tongs.
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I'm extremely ambitious.
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[singer] ♪ So take me
Where I wanna go ♪
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[Lauren] I'm a lead
line cook at King + Duke
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in Atlanta, Georgia.
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I went to the
Culinary Institute of Americ
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in Napa Valley.
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And my very first kitchen
was Ad Hoc,
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one of Thomas Keller's
kitchen.
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I am so ready
to move up in my career.
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Get a char on those babies.
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When I see these
frozen hash browns,
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my mind immediately
goes to a puree,
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because I think purees and
proteins go great together.
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So I am making a citrus
charred octopus
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over a pomme puree
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with a radicchio salad
and miso caramel sauce.
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[Michael] Getting this job
would be the absolute
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chance of a lifetime.
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I hope to have an empire
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like these three judges
have created.
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I've got big dreams for myself
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and I'm not gonna stop
until I get them.
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I'm the sous chef at Sandba
in Cold Spring Harbor.
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I went to culinary school
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at the International
Culinary Center
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in New York City,
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internship at the
James Beard Foundation,
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and then I've worked
at Del Posto,
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a Michelin star
upscale restaurant.
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I am a natural-born leader.
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I'm young, I'm promising,
and I got a lot to prove.
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Sweet, sweet, sweet.
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Grilling is a great way
to prepare octopus
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because it introduces
such a smoky flavor
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and it really elevates it.
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I'm making grilled octopus
and a duck fat caramel sauce.
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I mean, a Buddha's hand is
an ingredient that you usually
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don't see
in regular grocery stores.
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The rind is beautiful
and it's perfumey.
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You can zest it.
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I taste a little bit
of the Buddha's hand
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and I realize it will
work well in a salad dressing.
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I zest some and then I chop
some of the flesh up
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and toss it into salad.
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I'm using the hash browns
to add some crispness
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to that salad
and to the octopus.
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[Kevin] Seeing the octopus,
I'm immediately
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thinking Latin flavors.
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Those bright citrus flavors
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are things that
I just love having.
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I'm making an octopus tostad
with hash brown crispies
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and duck fat caramel
orange sauce.
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Kevin, is this a dish
that's gonna make
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-one of us wanna hire you?
-Yes.
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I'm making something that
I'm very comfortable with.
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Something that I enjoy eating,
most importantly,
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so I'd be able to put
my heart into this dish.
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Wow. Okay.
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[upbeat music playing]
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And I am the chef at Oxalis
in Brooklyn, New York.
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I take a lot of pride
in being able to seize
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any opportunity I get becaus
of my strong work ethic,
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my keen eye to detail.
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I'm not shying
down from anything.
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My family pushed me as hard
as I could to be a lawyer.
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But I had a choice, you know,
law school all the way
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or starting up a new
restaurant in California,
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and I'm happy
I chose the latter.
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All right, chefs, you're
down to 10 minutes here.
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I mean, the duck fat caramel
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is so delicious.
You've got to try it.
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There is that inherent
caramelly sweetness,
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which if you get some acid,
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you can make
a gastrique out of it.
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[Angel] I think
I can elevate this octopus
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with sauteed spinach.
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00:08:10,224 --> 00:08:11,356
I grab red onions.
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I get the sherry vinegar,
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turmeric, Guajillo chilies.
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I'm hoping that the Buddha'
hand will add citrus flavor
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And then just
to bring it all together,
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I add the duck fat caramel.
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Michael, why is your dish
gonna set you apart
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from your competitors?
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I think it's just something
that I've worked with before.
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I'm definitely excited
to work with the octopus.
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I'm keeping my octopus
relatively simple.
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I don't wanna
overextend myself,
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do something the wrong way,
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and risk me getting chopped.
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Can't have a potato puree
without butter, right?
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My potatoes are heating up.
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Now that everything's warm,
it's time to puree it.
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-Hey, Lauren.
-[Lauren] Yes?
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[Maneet] How is your potato
puree coming along?
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It's a little gluey,
I'm not gonna lie.
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[Maneet] Using a blender
to make potato puree
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00:09:01,108 --> 00:09:05,010
is not a smart utilization
of a blender.
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Fine.
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00:09:07,414 --> 00:09:08,847
[sighs]
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00:09:08,849 --> 00:09:10,949
At this point,
my heart just sinks.
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If I can't figure out
how to get
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this pomme puree just right
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I am certain
that I'm going home.
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Wow.
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00:09:17,057 --> 00:09:18,957
[dramatic music playing]
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00:09:27,100 --> 00:09:29,401
My pomme puree,
I think it's kind of gluey.
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00:09:29,403 --> 00:09:30,635
Wow.
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00:09:30,637 --> 00:09:32,304
I'm a little concerned about
Lauren's gummy potato puree,
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00:09:32,306 --> 00:09:33,939
but that can be easily
rectified
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00:09:34,040 --> 00:09:36,408
with liquid and fat, right?
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00:09:36,410 --> 00:09:38,543
I'm having a really hard time
shaking the nerves.
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00:09:38,612 --> 00:09:40,211
-Hey, Lauren?
-[Lauren] Yes, Chef?
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00:09:40,213 --> 00:09:41,446
Look at me. You got this.
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00:09:41,515 --> 00:09:42,614
-Thank you, Maneet.
-[Maneet] Okay?
254
00:09:42,616 --> 00:09:43,815
Stop second-guessing yourself.
255
00:09:43,817 --> 00:09:45,317
[Lauren] Thank you.
256
00:09:45,319 --> 00:09:46,952
I would love to work
for Chef Maneet.
257
00:09:47,020 --> 00:09:50,021
What she has done with
her career is so inspiring.
258
00:09:50,023 --> 00:09:52,324
I would love to be
a part of that growth.
259
00:09:54,328 --> 00:09:55,260
Behind.
260
00:09:55,362 --> 00:09:56,528
Coming up.
261
00:09:58,131 --> 00:09:59,965
I'm really impressed
with how thoughtful
262
00:10:00,033 --> 00:10:01,299
Angel is right over there.
263
00:10:01,301 --> 00:10:02,901
He already has his plate.
264
00:10:02,903 --> 00:10:04,603
There are no hurried steps.
265
00:10:04,605 --> 00:10:06,438
That's impressing me
a lot right now.
266
00:10:06,506 --> 00:10:08,106
-He looks very calm.
-Yeah.
267
00:10:08,108 --> 00:10:10,275
I mean, and that is something
that I would definitely
268
00:10:10,277 --> 00:10:12,611
want in my kitchen.
269
00:10:12,613 --> 00:10:14,879
I pull my hash browns
out of the fryer
270
00:10:14,881 --> 00:10:16,314
and I realize
that they're not as crispy
271
00:10:16,316 --> 00:10:17,949
as I wanted them to be.
272
00:10:17,951 --> 00:10:19,718
Let's get that going.
273
00:10:19,720 --> 00:10:22,320
So I drop my hash browns
back into the fire again.
274
00:10:22,322 --> 00:10:25,256
Kevin is moving
in a way that suggests
275
00:10:25,325 --> 00:10:28,560
that he's afraid
he's not gonna finish on time.
276
00:10:28,629 --> 00:10:29,928
Yes.
277
00:10:29,930 --> 00:10:31,463
Crisp.
278
00:10:31,564 --> 00:10:33,064
Now, my hash browns
are crispy,
279
00:10:33,166 --> 00:10:35,634
but they took a lot
of oil in there
280
00:10:35,636 --> 00:10:38,236
and I'm not entirely
happy with that.
281
00:10:38,338 --> 00:10:40,505
[Michael] With the duck fat
caramels, I'm making a sauc
282
00:10:40,507 --> 00:10:42,941
that I could just drizzle
on top of my octopus.
283
00:10:42,943 --> 00:10:45,110
I'm definitely struggling
a little bit to figure out
284
00:10:45,112 --> 00:10:46,911
how to put all these
items together
285
00:10:46,913 --> 00:10:49,114
but I'm hoping
that this sauce make it work
286
00:10:49,116 --> 00:10:50,415
in a cohesive manner.
287
00:10:50,417 --> 00:10:52,117
One minute remaining, chefs.
288
00:10:52,119 --> 00:10:53,618
You gotta get it all done.
289
00:10:53,620 --> 00:10:55,820
There's a job offer
for one of you guys.
290
00:10:55,822 --> 00:10:58,456
Only one chance to make
a first impression, chefs.
291
00:10:58,525 --> 00:11:00,959
[Ted]
This round is winding down.
292
00:11:01,061 --> 00:11:06,364
Ten, nine, eight, seven, six,
293
00:11:06,433 --> 00:11:11,536
five, four, three, two, one.
294
00:11:12,739 --> 00:11:13,805
Time's up.
295
00:11:13,807 --> 00:11:14,806
Please step back.
296
00:11:14,808 --> 00:11:16,741
-[applause]
-[sighs]
297
00:11:20,814 --> 00:11:24,416
When Maneet gave me the pep
talk saying you got this,
298
00:11:24,418 --> 00:11:26,451
that put the extra pep
in my step.
299
00:11:26,553 --> 00:11:28,553
To learn from a chef
who is so experienced
300
00:11:28,655 --> 00:11:30,522
with so many global flavors
and techniques
301
00:11:30,524 --> 00:11:32,557
would be absolutely
incredible.
302
00:11:35,062 --> 00:11:37,062
[Angel] I'm feeling
extremely hyped up.
303
00:11:37,064 --> 00:11:38,730
I'm feeling
like gorilla energy,
304
00:11:38,732 --> 00:11:39,964
if you will, you know?
305
00:11:40,033 --> 00:11:42,200
What worries me is that
if I had maybe,
306
00:11:42,202 --> 00:11:44,402
let's say, five more minutes,
I can definitely
307
00:11:44,404 --> 00:11:46,004
do something better.
But, I mean, that...
308
00:11:46,006 --> 00:11:48,406
That's the whole point
of Chopped, right?
309
00:11:48,408 --> 00:11:51,342
[dramatic music playing]
310
00:11:55,816 --> 00:11:57,916
[Ted] Chefs, you've arrived
at the chopping block.
311
00:11:57,918 --> 00:12:01,419
You opened your appetizer
basket and found octopus,
312
00:12:01,421 --> 00:12:04,622
Buddha's hand,
frozen hash browns,
313
00:12:04,624 --> 00:12:06,725
and duck fat caramels.
314
00:12:06,727 --> 00:12:08,960
Chef Angel, please tell us
about your dish.
315
00:12:08,995 --> 00:12:12,964
So what we have here
is a octopus potato hash,
316
00:12:12,999 --> 00:12:18,036
a citrus duck fat glaze,
and all tossed with spinach.
317
00:12:20,807 --> 00:12:24,409
I love seeing the way you were
working in the kitchen.
318
00:12:24,411 --> 00:12:27,846
You were so calm
and collected.
319
00:12:27,947 --> 00:12:30,715
When it comes to the dish,
in my restaurants,
320
00:12:30,717 --> 00:12:34,953
what I look for is that
unexpected pop of flavor
321
00:12:34,955 --> 00:12:36,955
and that was something
that I definitely
322
00:12:36,957 --> 00:12:39,457
-got in the spinach.
-Thank you, Chef.
323
00:12:39,559 --> 00:12:42,460
But the hash browns
and the octopus
324
00:12:42,496 --> 00:12:44,062
I think could have been,
325
00:12:44,064 --> 00:12:47,932
in terms of proportion,
a lot less.
326
00:12:48,001 --> 00:12:49,534
I think the flavors
are good here.
327
00:12:49,603 --> 00:12:50,602
I do agree with Maneet.
328
00:12:50,604 --> 00:12:52,203
It feels a little bit clunky
329
00:12:52,205 --> 00:12:54,038
in terms of the cut size.
330
00:12:54,040 --> 00:12:55,306
I would have liked it to be
331
00:12:55,308 --> 00:12:57,408
just a little bit
more delicate.
332
00:12:57,410 --> 00:12:58,676
Thank you, Chef Angel.
333
00:12:58,678 --> 00:13:00,411
Next up, Chef Lauren.
334
00:13:00,413 --> 00:13:04,249
Chefs, I have prepared for you
a citrus charred octopus
335
00:13:04,350 --> 00:13:06,151
over a pomme puree,
336
00:13:06,252 --> 00:13:09,254
and then I topped that all
with a miso caramel sauce.
337
00:13:09,322 --> 00:13:11,523
[Scott] Miso caramel.
338
00:13:11,525 --> 00:13:14,125
Clever.
339
00:13:14,127 --> 00:13:15,827
And what would
a job opportunity
340
00:13:15,829 --> 00:13:17,829
-like this mean to you?
-It would change my life.
341
00:13:17,831 --> 00:13:21,633
For the last 17 years, I've
been staring at Food Network,
342
00:13:21,734 --> 00:13:23,301
you know, to the point
where my dad's like,
343
00:13:23,303 --> 00:13:26,704
"Lauren, can we please
switch to the news?"
344
00:13:26,706 --> 00:13:29,240
It feels right.
It feels like I belong here.
345
00:13:29,342 --> 00:13:32,610
This is a beautiful
presentation.
346
00:13:32,612 --> 00:13:35,847
And it's a very
thoughtful dish.
347
00:13:35,916 --> 00:13:38,416
The miso caramel,
that is delicious.
348
00:13:38,418 --> 00:13:40,251
Thank you.
349
00:13:40,320 --> 00:13:42,520
I think there's a lot
of really good choices here.
350
00:13:42,522 --> 00:13:45,657
I love just the simple move
of charring these tomatoes.
351
00:13:45,758 --> 00:13:48,626
Yes, the potato puree is gummy
352
00:13:48,628 --> 00:13:51,663
but I liked
that you went for it.
353
00:13:51,731 --> 00:13:54,032
Thank you, Chef Lauren.
Next up, Chef Mike.
354
00:13:54,034 --> 00:13:57,035
Today, chefs, I prepared
for you charred octopus
355
00:13:57,037 --> 00:14:00,205
with mesclun salad
with Buddha's hand dressing
356
00:14:00,207 --> 00:14:01,940
and caramel sauce.
357
00:14:04,411 --> 00:14:05,910
So, Chef, the size...
358
00:14:05,912 --> 00:14:10,114
Your portion size
on this octopus is enormous,
359
00:14:11,918 --> 00:14:13,418
but your flavors are on point.
360
00:14:13,420 --> 00:14:16,221
I think that your octopus
is seasoned nicely
361
00:14:16,223 --> 00:14:18,723
but it's just too big.
362
00:14:18,725 --> 00:14:22,627
Usually, with a Buddha hand,
you zest it,
363
00:14:22,629 --> 00:14:24,762
but the fact that you
went ahead and peeled it
364
00:14:24,831 --> 00:14:29,300
and gave us these
small pieces, incredible.
365
00:14:29,302 --> 00:14:30,702
As far as these
hash browns go,
366
00:14:30,704 --> 00:14:32,704
I think that you
are the most successful
367
00:14:32,706 --> 00:14:34,405
with that particular
ingredient.
368
00:14:34,407 --> 00:14:36,507
I will say the vinaigrette
is really delicious.
369
00:14:36,509 --> 00:14:39,944
But again from turning
it into a really successful
370
00:14:39,946 --> 00:14:41,613
cohesive dish,
I'm not so sure.
371
00:14:41,615 --> 00:14:44,015
-Thank you.
-Finally, Chef Kevin.
372
00:14:44,017 --> 00:14:46,651
Hello, judges.
Today I prepared for you
373
00:14:46,753 --> 00:14:50,822
an octopus tostada with
hash brown potato crispies
374
00:14:50,824 --> 00:14:53,725
and a duck fat caramel
orange sauce.
375
00:14:55,829 --> 00:14:59,063
The flavor profiles remind me
of a really great restaurant
376
00:14:59,165 --> 00:15:01,199
I was in Mexico City one time.
377
00:15:01,201 --> 00:15:04,235
I think the ceviche aspect of
this, that marinated octopus
378
00:15:04,337 --> 00:15:07,105
with the jalapeno and the
cilantro and lime juice
379
00:15:07,107 --> 00:15:08,406
and all this stuff
that you have in there
380
00:15:08,408 --> 00:15:11,542
is really working
fantastically.
381
00:15:11,611 --> 00:15:13,378
It doesn't matter
how great a dish is.
382
00:15:13,380 --> 00:15:15,914
If we can't execute that dish
on a busy Saturday night,
383
00:15:15,916 --> 00:15:17,582
a dish isn't...
Is nothing, right?
384
00:15:17,584 --> 00:15:18,950
What I think
what you have done, sir,
385
00:15:18,952 --> 00:15:20,418
is you've really
given us a really
386
00:15:20,420 --> 00:15:21,786
interesting craveable dish
387
00:15:21,788 --> 00:15:23,421
that you executed
really, really well
388
00:15:23,423 --> 00:15:25,823
in the time that you had.
389
00:15:25,825 --> 00:15:27,625
The only thing that's not
working at all, at all,
390
00:15:27,627 --> 00:15:29,928
at all is the hash browns.
391
00:15:29,930 --> 00:15:31,029
It's just all oil.
392
00:15:32,465 --> 00:15:33,698
-Thank you.
-Okay.
393
00:15:33,700 --> 00:15:35,800
Now, the judges
have to talk and decide
394
00:15:35,802 --> 00:15:38,102
which three of you
move on to round two.
395
00:15:38,104 --> 00:15:40,939
Thank you, chefs.
396
00:15:40,941 --> 00:15:43,408
Definitely, of the... of the
dishes we've had so far,
397
00:15:43,410 --> 00:15:45,710
this is the closest
to something that I could see
398
00:15:45,712 --> 00:15:46,945
-on one of my menus.
-[Scott] Oh, yeah.
399
00:15:46,947 --> 00:15:48,146
Yeah, yeah, yeah.
400
00:15:48,247 --> 00:15:49,414
I think the flavors
are great here.
401
00:15:49,416 --> 00:15:51,015
-[Maneet] Yeah.
-Yeah. I love the acidity,
402
00:15:51,017 --> 00:15:52,650
the brightness,
and we captured
403
00:15:52,719 --> 00:15:54,452
-the flavors really well.
-[Chris] Yeah.
404
00:15:57,057 --> 00:15:58,723
The judges,
they loved my flavor,
405
00:15:58,725 --> 00:16:00,658
but there are fierce
competitors out there.
406
00:16:00,727 --> 00:16:02,694
I'm not taking
anything for granted.
407
00:16:02,696 --> 00:16:05,029
Honestly, I think the person
that's on the chopping
408
00:16:05,031 --> 00:16:06,331
block is gonna be Angel.
409
00:16:06,333 --> 00:16:08,833
His dish
was a little bit clunky.
410
00:16:08,935 --> 00:16:11,903
[dramatic music playing]
411
00:16:19,913 --> 00:16:24,015
So whose dish
is on the chopping block?
412
00:16:24,017 --> 00:16:27,051
[dramatic music playing]
413
00:16:32,792 --> 00:16:34,726
Chef Mike,
you've been chopped.
414
00:16:34,728 --> 00:16:37,028
-Judges.
-Chef Mike, you know,
415
00:16:37,030 --> 00:16:40,131
we really liked
the vinaigrette that you made,
416
00:16:40,133 --> 00:16:43,201
but we felt that you didn't
manage your time
417
00:16:43,203 --> 00:16:45,603
as well as the other
three chefs did.
418
00:16:45,605 --> 00:16:47,105
They were able to be a little
bit more creative
419
00:16:47,107 --> 00:16:50,008
with the basket
and so we had to chop you.
420
00:16:50,010 --> 00:16:51,409
Yeah. Thank you.
421
00:16:54,114 --> 00:16:56,347
Definitely
a little upset about it.
422
00:16:56,449 --> 00:16:58,416
This job would have meant
the world to me, you know?
423
00:16:58,418 --> 00:17:00,218
I could have...
I would have traveled anywhere
424
00:17:00,220 --> 00:17:01,919
to go work with these chefs,
425
00:17:01,921 --> 00:17:03,755
and it's just a shame
that I wasn't able to show
426
00:17:03,823 --> 00:17:05,690
them what I can do.
427
00:17:05,692 --> 00:17:07,925
[dramatic music playing]
428
00:17:07,927 --> 00:17:09,327
When you're standing
in front of that stove,
429
00:17:09,329 --> 00:17:10,395
don't forget
that this is something
430
00:17:10,463 --> 00:17:11,929
that you do every day.
431
00:17:11,931 --> 00:17:13,231
Lauren, I'm going to
just tell you one thing.
432
00:17:13,233 --> 00:17:14,599
-[Lauren] Yes?
-[Maneet] As a woman,
433
00:17:14,601 --> 00:17:16,701
in the workplace,
we spend so much time
434
00:17:16,703 --> 00:17:17,702
questioning ourselves,
435
00:17:17,704 --> 00:17:19,637
"Can I? Can I? Can I?"
436
00:17:19,706 --> 00:17:21,205
I want you
to keep those two words
437
00:17:21,207 --> 00:17:23,041
but just change it to I can.
438
00:17:23,142 --> 00:17:24,142
-Okay. Yeah.
-[Maneet] Okay?
439
00:17:24,243 --> 00:17:25,209
-Let's go.
-Let's go.
440
00:17:25,211 --> 00:17:26,110
-Let's go.
-Let's do it.
441
00:17:26,112 --> 00:17:27,545
Go get them, chefs.
442
00:17:27,614 --> 00:17:31,015
[dramatic music playing]
443
00:17:31,017 --> 00:17:33,251
Chef Angel, Chef Lauren,
Chef Kevin,
444
00:17:33,319 --> 00:17:34,852
the basket is packed
with ingredients
445
00:17:34,921 --> 00:17:37,922
that not just any chef
would know how to handle.
446
00:17:42,595 --> 00:17:43,928
Get in there.
447
00:17:46,332 --> 00:17:47,832
What is happening here?
448
00:17:47,901 --> 00:17:51,502
[Ted] And you've got
Korean hot dogs...
449
00:17:51,504 --> 00:17:54,439
Korean hot dog is a popular
Korean street food.
450
00:17:54,540 --> 00:17:56,507
And I'm thinking to myself,
451
00:17:56,509 --> 00:17:58,409
Chef Chris put this
in the basket.
452
00:17:58,411 --> 00:18:00,011
-[Ted] pears...
-Wait.
453
00:18:00,013 --> 00:18:02,146
These aren't Asian pears,
are they?
454
00:18:02,248 --> 00:18:05,416
[Ted] cherry cola...
455
00:18:05,418 --> 00:18:07,485
I'm tripping out
about the last one.
456
00:18:07,487 --> 00:18:08,719
Hey, little fish.
457
00:18:08,721 --> 00:18:09,954
[Ted] and tilefish.
458
00:18:10,023 --> 00:18:10,955
All right.
459
00:18:11,057 --> 00:18:12,557
[Angel] I can do fish.
460
00:18:12,658 --> 00:18:14,725
Oh, let's go.
461
00:18:14,727 --> 00:18:16,828
[Ted] Thirty minutes.
462
00:18:16,830 --> 00:18:18,329
It's doable.
Definitely doable.
463
00:18:18,331 --> 00:18:19,597
Clock starts now.
464
00:18:19,599 --> 00:18:20,665
-All right.
-[Maneet] Go, chefs.
465
00:18:20,700 --> 00:18:23,301
Go, go, go, go, go.
466
00:18:23,303 --> 00:18:26,137
I'm going to get...
467
00:18:26,206 --> 00:18:28,706
So with this competition
in the role of sous chef
468
00:18:28,708 --> 00:18:31,242
that needs to be filled,
we have high expectations.
469
00:18:31,344 --> 00:18:34,612
The sous chef really needs to
have a very strong foundation
470
00:18:34,614 --> 00:18:37,815
when it comes to culinary
skills, be it chopping,
471
00:18:37,817 --> 00:18:40,184
be it fabrication as we are
seeing right over here
472
00:18:40,186 --> 00:18:41,652
with the tilefish.
473
00:18:41,754 --> 00:18:44,055
When you're hiring
outside of your team
474
00:18:44,123 --> 00:18:45,256
for a sous chef role,
475
00:18:45,358 --> 00:18:46,724
the expectations
are very high.
476
00:18:46,726 --> 00:18:48,593
They may have
to execute on the vision
477
00:18:48,595 --> 00:18:50,161
that's provided for them.
478
00:18:53,900 --> 00:18:55,399
Seeing this fish
makes me think,
479
00:18:55,401 --> 00:18:57,101
"Oh, these guys
are testing us."
480
00:18:57,103 --> 00:18:59,537
It's really important
that we know that the chefs
481
00:18:59,639 --> 00:19:02,340
have the skillset
to be able to fabricate fish
482
00:19:02,441 --> 00:19:04,108
in a quick timeframe.
483
00:19:04,110 --> 00:19:08,112
So you wanna get nice filets
that are pin bone free
484
00:19:08,114 --> 00:19:09,413
which is an important
part here.
485
00:19:09,415 --> 00:19:10,948
Tilefish have a lot
of pin bones.
486
00:19:11,017 --> 00:19:12,283
You need to be really
careful and make sure
487
00:19:12,285 --> 00:19:13,617
that you remove them all.
488
00:19:13,686 --> 00:19:16,521
[Angel] I come across all
these pin bones on the fish
489
00:19:16,523 --> 00:19:19,423
This is definitely the most
intense job interview
490
00:19:19,425 --> 00:19:21,292
I've ever had in my life.
491
00:19:21,294 --> 00:19:26,063
I'm making a pan-seared
tilefish with a pear risotto
492
00:19:26,132 --> 00:19:28,533
along with a cherry cola
gastrique.
493
00:19:28,634 --> 00:19:30,101
-Let's go.
-That's...
494
00:19:30,103 --> 00:19:32,503
The thing about risotto,
it just commands
495
00:19:32,505 --> 00:19:34,205
too much of your time.
496
00:19:34,207 --> 00:19:36,140
I think I'm gonna take
a gamble here.
497
00:19:36,242 --> 00:19:38,809
Thirty minutes is plenty
of time to make risotto.
498
00:19:38,811 --> 00:19:41,812
And if done properly,
I think all these components
499
00:19:41,814 --> 00:19:45,483
together would be
an incredible dish.
500
00:19:45,485 --> 00:19:47,451
So I put the Korean
hot dog in the basket
501
00:19:47,553 --> 00:19:49,787
because my menus really
take a lot of inspiration
502
00:19:49,789 --> 00:19:51,222
from street food
from around the world.
503
00:19:51,224 --> 00:19:52,623
You know, how do you
incorporate that?
504
00:19:52,625 --> 00:19:54,425
You can use the hot dog,
you can use the mozzarella,
505
00:19:54,427 --> 00:19:56,727
both, neither,
just the breading.
506
00:19:56,729 --> 00:19:59,463
Tilefish, tilefish, tilefish.
507
00:19:59,565 --> 00:20:01,432
I really want to show
the judges
508
00:20:01,501 --> 00:20:04,302
that I have those basic
but so fundamental skills
509
00:20:04,304 --> 00:20:06,804
of breaking down a fish,
cooking it properly.
510
00:20:06,806 --> 00:20:07,838
What the...
511
00:20:07,907 --> 00:20:10,007
And also to look
at an ingredient
512
00:20:10,009 --> 00:20:11,509
and be creative.
513
00:20:11,511 --> 00:20:14,345
So I'm making
a hot dog-crusted tilefish
514
00:20:14,414 --> 00:20:16,047
with roasted cabbage.
515
00:20:16,049 --> 00:20:17,882
Nice. Nice. Okay.
516
00:20:17,884 --> 00:20:20,218
I take the cherry cola,
put it into a pot,
517
00:20:20,220 --> 00:20:23,020
and then I add
in diced pears into it,
518
00:20:23,022 --> 00:20:25,723
and then I start
to reduce it down.
519
00:20:25,725 --> 00:20:27,725
Twenty minutes to go, chefs.
520
00:20:27,727 --> 00:20:29,860
[dramatic music playing]
521
00:20:29,929 --> 00:20:31,562
I'm gonna go see
how these chefs
522
00:20:31,631 --> 00:20:34,632
are preparing this tilefish.
523
00:20:34,701 --> 00:20:36,133
Chef, what do you got?
524
00:20:36,202 --> 00:20:37,501
-I'm doing good, Chef.
-What's happening?
525
00:20:37,503 --> 00:20:39,403
Right now I'm making a pear
526
00:20:39,405 --> 00:20:42,106
and cherry cola
gastrique with...
527
00:20:42,108 --> 00:20:43,407
What is a gastrique?
528
00:20:43,409 --> 00:20:45,142
That actually
sounds really good.
529
00:20:45,244 --> 00:20:46,611
Chef, I was just checking
for your pin bones.
530
00:20:46,613 --> 00:20:47,812
You might have
a couple in there,
531
00:20:47,814 --> 00:20:48,846
if you wanna
double-check that.
532
00:20:48,948 --> 00:20:49,814
[Kevin] Okay. Thank you, sir.
533
00:20:49,816 --> 00:20:50,815
[Scott] Good. Thank you.
534
00:20:50,817 --> 00:20:52,416
[Kevin] Thank you, sir.
535
00:20:52,418 --> 00:20:54,352
[Lauren]
Pin bones are not a fun time
536
00:20:54,453 --> 00:20:56,053
I've never fabricated
a tilefish
537
00:20:56,155 --> 00:20:57,755
but I fabricated a salmon,
538
00:20:57,824 --> 00:21:00,424
and they have pretty much
the same body types.
539
00:21:00,426 --> 00:21:02,960
I'm making
a pan-seared tilefish
540
00:21:02,962 --> 00:21:07,832
and a Korean hot pepper
cola reduction.
541
00:21:11,738 --> 00:21:13,337
She's already
searing up the fish
542
00:21:13,406 --> 00:21:15,206
which makes me very nervous.
543
00:21:15,208 --> 00:21:16,941
Chef, you're already
cooking your fish.
544
00:21:16,943 --> 00:21:18,743
There's 16, 17 minutes
on the clock.
545
00:21:18,844 --> 00:21:20,111
-Yeah.
-What's up with that?
546
00:21:20,113 --> 00:21:21,345
-I don't know.
-You don't know?
547
00:21:21,414 --> 00:21:22,446
I don't really know.
548
00:21:22,515 --> 00:21:23,714
It's gonna be all good.
549
00:21:23,716 --> 00:21:25,416
Then I see Korean hot dogs.
550
00:21:25,418 --> 00:21:27,618
I'm using the crust
to make a persillade.
551
00:21:29,422 --> 00:21:31,689
Beautiful. [whistles]
552
00:21:31,691 --> 00:21:34,225
So I placed
my cherry cola in a pan
553
00:21:34,227 --> 00:21:37,061
and I add molasses
to start my gastrique.
554
00:21:37,163 --> 00:21:39,330
-[Scott] Chef, how are you?
-[Angel] Fantastic.
555
00:21:39,332 --> 00:21:42,099
And is that gonna be glazed
over the top of the show?
Is that the idea?
556
00:21:42,101 --> 00:21:43,934
-That is indeed the idea.
-[Scott] Interesting.
557
00:21:43,936 --> 00:21:46,937
-All right.
-Angel's risotto
doesn't look cooked.
558
00:21:47,039 --> 00:21:48,806
He's put pears in it.
He's put parmesan in it.
559
00:21:48,808 --> 00:21:50,107
He's put butter in it.
560
00:21:50,109 --> 00:21:53,210
Those are things that need
to be put in the final step.
561
00:21:53,212 --> 00:21:55,212
[Scott]
Thirteen minutes to go, chefs.
562
00:21:55,214 --> 00:21:57,715
Time is flying.
563
00:21:57,717 --> 00:22:00,051
To go with my tilefish,
I'm making roasted
564
00:22:00,053 --> 00:22:01,519
Napa cabbage and pear.
565
00:22:01,521 --> 00:22:04,455
I want that crisp
that the pears can give.
566
00:22:04,524 --> 00:22:08,292
And then I add in
bacon after that.
567
00:22:08,294 --> 00:22:09,827
That's gonna be nice.
568
00:22:09,829 --> 00:22:14,298
Lauren seems to be really
organized, very thorough.
569
00:22:14,300 --> 00:22:17,335
[Lauren] Even though
the nerves are still there,
570
00:22:17,436 --> 00:22:19,603
I'm gonna show them
how much I care
571
00:22:19,605 --> 00:22:23,107
about winning
this job opportunity.
572
00:22:23,109 --> 00:22:24,508
That's gone.
That's gone. That's gone.
573
00:22:24,510 --> 00:22:26,644
I'm feeling stoked
about this fish.
574
00:22:26,713 --> 00:22:28,646
So I take the breading
off the hot dog
575
00:22:28,715 --> 00:22:31,215
and I'm thinking,
"Okay, I can turn this
into a crumble.
576
00:22:31,217 --> 00:22:33,684
Make this a crunch factor
in my dish."
577
00:22:33,686 --> 00:22:35,319
Woo!
578
00:22:35,321 --> 00:22:37,355
Five minutes to go, chefs.
579
00:22:37,423 --> 00:22:39,323
[Angel] That's used.
As time is running out,
580
00:22:39,325 --> 00:22:41,926
I'm using the breading
from the hot dog
581
00:22:41,928 --> 00:22:45,296
and I'm gonna make
a crust for my fish.
582
00:22:45,298 --> 00:22:47,798
[Chris] I like that Kevin
is tasting, tasting, tasting.
583
00:22:47,800 --> 00:22:50,267
That's definitely something
that we obviously wanna see
584
00:22:50,269 --> 00:22:52,136
our sous chefs do
all day long.
585
00:22:52,205 --> 00:22:53,704
[Angel] Down the line. Behind.
586
00:22:53,706 --> 00:22:55,706
[Scott] Two forty, chefs.
Get it on the plate.
587
00:22:55,708 --> 00:22:56,841
[Angel] All right. Behind.
588
00:22:59,345 --> 00:23:00,945
Check all
your ingredients, chefs.
589
00:23:00,947 --> 00:23:02,646
Come on.
That fish has to finish now.
590
00:23:02,715 --> 00:23:04,715
-Come on.
-Presentation matters.
591
00:23:04,717 --> 00:23:06,517
[Ted] One minutes ago, folks.
592
00:23:06,519 --> 00:23:08,219
[Chris] Less than a minute
to show us what you got.
593
00:23:08,221 --> 00:23:10,488
This is a big opportunity.
594
00:23:10,490 --> 00:23:12,256
-Wrap it up.
-Entree round
595
00:23:12,325 --> 00:23:14,291
is ticking down, chefs.
596
00:23:14,293 --> 00:23:20,030
Ten, nine, eight, seven, six,
597
00:23:20,032 --> 00:23:26,303
five, four, three, two, one.
598
00:23:26,305 --> 00:23:27,405
Time's up.
599
00:23:27,407 --> 00:23:29,507
[Maneet chuckles]
600
00:23:29,509 --> 00:23:31,809
Wow.
601
00:23:31,811 --> 00:23:34,044
Kevin and Lauren and Angel
602
00:23:34,113 --> 00:23:37,047
have all shown creativity
and risk-taking.
603
00:23:37,149 --> 00:23:39,517
I am worried about Angel.
604
00:23:39,519 --> 00:23:42,119
If someone makes pasta
or risotto
605
00:23:42,121 --> 00:23:43,354
in front of Scott Conant,
606
00:23:43,422 --> 00:23:44,622
it's gotta be perfect.
607
00:23:44,624 --> 00:23:48,125
[dramatic music playing]
608
00:23:51,030 --> 00:23:52,830
Chefs,
inside your entree baskets
609
00:23:52,832 --> 00:23:55,399
you found Korean hot dogs,
610
00:23:55,401 --> 00:23:59,603
pears, cherry cola,
and tilefish.
611
00:23:59,605 --> 00:24:01,305
Chef Lauren, what do we have?
612
00:24:01,307 --> 00:24:03,441
Chefs, today,
I have prepared for you
613
00:24:03,542 --> 00:24:08,012
a pan-seared tilefish
over persillade.
614
00:24:16,022 --> 00:24:17,354
I think your salad
is delicious.
615
00:24:17,456 --> 00:24:19,924
I love the ping pong
of flavors and textures
616
00:24:19,926 --> 00:24:21,292
that you have inside there,
617
00:24:21,294 --> 00:24:23,861
but I will say
I was very concerned
618
00:24:23,963 --> 00:24:26,931
about your fish because
you started it so early.
619
00:24:28,334 --> 00:24:30,301
I would work on that timing
620
00:24:30,303 --> 00:24:31,702
Every French person
I've ever worked with,
621
00:24:31,704 --> 00:24:33,304
they would always say
you want the fish
622
00:24:33,306 --> 00:24:35,306
to finish cooking on the way
to the table, right?
623
00:24:35,308 --> 00:24:37,441
That's the idea.
624
00:24:37,510 --> 00:24:40,044
I liked the fact that
you use pears two ways,
625
00:24:40,145 --> 00:24:43,113
both in the sauce
and in the salad.
626
00:24:43,115 --> 00:24:46,050
Even the Korean hot dogs that
you used to make the crumb,
627
00:24:46,151 --> 00:24:48,519
I think that was delicious.
It was crispy.
628
00:24:48,521 --> 00:24:49,687
Thank you, Chef Lauren.
629
00:24:49,689 --> 00:24:50,855
Next up, Chef Kevin.
630
00:24:50,956 --> 00:24:53,123
Tonight, I prepared for you
631
00:24:53,125 --> 00:24:55,226
an herb-crusted tilefish
632
00:24:55,228 --> 00:24:57,461
with roasted Napa cabbage
633
00:24:57,530 --> 00:25:01,599
and a cherry cola gastrique
and a pair of pears.
634
00:25:01,601 --> 00:25:04,535
I used it both in the cabbage
635
00:25:04,604 --> 00:25:06,804
as well as
in the actual gastrique.
636
00:25:08,741 --> 00:25:11,442
They are some
really yummy flavors
you've gotten together.
637
00:25:11,511 --> 00:25:14,712
I love the saute
of the Napa cabbage
638
00:25:14,714 --> 00:25:16,947
along with the pears.
639
00:25:17,016 --> 00:25:18,315
And the gastrique
that you made
640
00:25:18,317 --> 00:25:21,418
I think is great.
641
00:25:21,420 --> 00:25:24,455
The one thing in the saute
642
00:25:24,557 --> 00:25:27,458
is that you added
some bacon to it.
643
00:25:27,527 --> 00:25:29,560
You didn't render it properly.
644
00:25:29,662 --> 00:25:31,962
It doesn't have
a great texture.
645
00:25:32,064 --> 00:25:34,765
Yeah. Unfortunately, I'm
having the same experience.
646
00:25:34,833 --> 00:25:35,933
I just wished that
you had not served
647
00:25:36,035 --> 00:25:37,735
the actual pieces of bacon.
648
00:25:37,803 --> 00:25:41,038
I am confused
as to why you crusted
649
00:25:41,140 --> 00:25:43,541
one side of the fish
but you left the skin
650
00:25:43,642 --> 00:25:45,042
on the bottom side.
651
00:25:45,044 --> 00:25:47,645
I thought if I finished
in the oven,
652
00:25:47,713 --> 00:25:50,247
that if I had a crust
on the flesh side,
653
00:25:50,349 --> 00:25:51,815
it would have that crispiness.
654
00:25:51,817 --> 00:25:54,785
[Chris] The skin is just
really rubbery and flabby.
655
00:25:54,787 --> 00:25:57,021
I agree with Chris.
A little floppy.
656
00:25:57,023 --> 00:25:58,322
I don't mean
to hurt your feelings.
657
00:25:58,324 --> 00:26:00,524
I'm trying to get across
that I feel like
658
00:26:00,526 --> 00:26:02,126
you have a really good
skillset here,
659
00:26:02,128 --> 00:26:05,763
that you're not doing
yourself the best service.
660
00:26:05,831 --> 00:26:07,498
How did you get started
in cooking?
661
00:26:07,500 --> 00:26:09,934
In college,
when I was studying law,
662
00:26:09,936 --> 00:26:12,603
I worked at a restaurant
as a server, loved it.
663
00:26:12,605 --> 00:26:15,039
And then the kitchen manager
asked me to go
664
00:26:15,041 --> 00:26:17,041
into the kitchen to help.
And I tried it,
665
00:26:17,043 --> 00:26:18,342
and my first shift,
I fell in love.
666
00:26:18,411 --> 00:26:20,344
I'm sure your parents
were so proud
667
00:26:20,413 --> 00:26:23,013
to leave law school
and go into restaurants?
668
00:26:23,015 --> 00:26:25,416
So much that they didn't talk
to me for six months.
669
00:26:25,418 --> 00:26:26,817
Really?
670
00:26:26,819 --> 00:26:28,319
And now they're both
proud of me.
671
00:26:28,321 --> 00:26:30,054
And I just hope
what I continue to do
672
00:26:30,056 --> 00:26:32,523
will do them justice as well.
673
00:26:32,525 --> 00:26:33,590
Finally, Chef Angel.
674
00:26:33,659 --> 00:26:38,362
So what we have here
is a pan-seared tilefish
675
00:26:38,431 --> 00:26:40,197
along with a pear risotto,
676
00:26:40,199 --> 00:26:43,534
a citrus cherry
cola gastrique.
677
00:26:45,605 --> 00:26:47,004
[Ted]
It's always nerve-racking
678
00:26:47,006 --> 00:26:48,706
when somebody
tries risotto here.
679
00:26:48,708 --> 00:26:50,341
Sometimes they pull it off.
680
00:26:50,409 --> 00:26:52,309
Sometimes.
681
00:26:52,311 --> 00:26:55,846
The fish is delicious.
I think it's really on point.
682
00:26:55,915 --> 00:26:58,349
The risotto...
683
00:26:58,417 --> 00:27:00,351
I think you used
the wrong pan, Chef.
684
00:27:00,419 --> 00:27:03,220
Adding the cold fish broth
to the risotto
685
00:27:03,222 --> 00:27:04,922
is never a good idea.
686
00:27:07,059 --> 00:27:09,827
Yeah. It's really,
really under.
687
00:27:09,829 --> 00:27:11,528
But this fish is sublime.
688
00:27:11,530 --> 00:27:12,696
The skin is nice and crispy
689
00:27:12,698 --> 00:27:14,698
It's just perfectly seasoned
690
00:27:14,700 --> 00:27:16,600
It's supple, delicate, moist.
691
00:27:16,602 --> 00:27:18,402
It's textbook perfect.
692
00:27:18,404 --> 00:27:19,637
Perfect.
693
00:27:19,738 --> 00:27:21,505
The crumb is absolutely
delicious.
694
00:27:21,507 --> 00:27:24,308
Even the sauce that you hav
with the cherry cola,
695
00:27:24,310 --> 00:27:27,344
that works very well.
696
00:27:27,413 --> 00:27:29,513
You know, when you're
breaking down the fish,
697
00:27:29,515 --> 00:27:31,015
you've got to be very,
very careful
698
00:27:31,017 --> 00:27:34,518
because I actually got
two pin bones
699
00:27:34,520 --> 00:27:36,220
right over here, right?
700
00:27:36,222 --> 00:27:38,656
I also got a couple
pin bones in it.
701
00:27:38,724 --> 00:27:39,957
Chef Angel, thank you.
702
00:27:39,959 --> 00:27:41,859
We'll let you know soon
which two chefs
703
00:27:41,927 --> 00:27:44,728
have earned a spot
in the desert round.
704
00:27:44,730 --> 00:27:46,230
[Angel] I feel like
I was showing the judges
705
00:27:46,232 --> 00:27:47,431
the perseverance that I have
706
00:27:47,433 --> 00:27:48,632
It may not have been perfec
707
00:27:48,734 --> 00:27:50,434
but I think I have
what it takes.
708
00:27:50,503 --> 00:27:52,136
There are things about my dish
709
00:27:52,204 --> 00:27:53,871
that judges didn't like,
things I know I didn't like.
710
00:27:53,873 --> 00:27:56,006
But the flavors
I put on that dish,
711
00:27:56,008 --> 00:27:57,441
I think are strong enough
712
00:27:57,543 --> 00:27:59,009
to make me go
into the next round.
713
00:27:59,011 --> 00:28:01,945
[dramatic music playing]
714
00:28:09,321 --> 00:28:12,122
Whose dish is on
the chopping block?
715
00:28:23,035 --> 00:28:25,502
[Ted] Chef Angel,
you've been chopped.
716
00:28:25,504 --> 00:28:26,837
Judges.
717
00:28:26,906 --> 00:28:29,206
Chef Angel, we do think
718
00:28:29,208 --> 00:28:32,609
that you have a very strong
handle on flavors
719
00:28:32,611 --> 00:28:35,713
but all of us got pin bones
on our plate.
720
00:28:35,715 --> 00:28:38,348
And then,
the undercooked risotto,
721
00:28:38,417 --> 00:28:42,252
that was something which
we really couldn't look past.
722
00:28:42,354 --> 00:28:45,956
Unfortunately, we will not
be offering you a job.
723
00:28:45,958 --> 00:28:48,358
Thank you. Good luck, guys.
724
00:28:50,229 --> 00:28:52,830
I completely agree with
what the judges decided.
725
00:28:52,832 --> 00:28:55,432
I took a huge risk
and it didn't work out.
726
00:28:55,501 --> 00:28:57,634
I have no regrets
whatsoever. None.
727
00:28:57,736 --> 00:28:59,603
It's been one hell of a ride
728
00:29:05,111 --> 00:29:06,844
Chef Lauren, Chef Kevin,
729
00:29:06,945 --> 00:29:08,712
you've gotta win here
and make it to the finale
730
00:29:08,714 --> 00:29:10,214
to keep alive your dream
731
00:29:10,216 --> 00:29:11,849
of joining a Chopped
judge's empire.
732
00:29:14,453 --> 00:29:15,819
Baskets are ready.
733
00:29:20,726 --> 00:29:23,260
Check them out.
734
00:29:23,362 --> 00:29:25,529
[gasps]
735
00:29:25,531 --> 00:29:27,431
[Ted]
You've got rosewater syrup...
736
00:29:27,433 --> 00:29:31,135
[Kevin] Rosewater syrup.
Oh, my gosh.
737
00:29:31,236 --> 00:29:33,504
-[Ted] Dragon fruit.
-Dragon fruit.
738
00:29:35,007 --> 00:29:37,508
[Ted] You also have
candied fruit slices...
739
00:29:37,510 --> 00:29:40,144
I don't know.
740
00:29:40,212 --> 00:29:43,313
-Caramel jerky.
-[Ted] and camel jerky.
741
00:29:43,315 --> 00:29:45,649
Oh, camel. Oh, my God.
742
00:29:45,751 --> 00:29:47,618
That's not cool.
743
00:29:47,620 --> 00:29:51,522
Camel jerky is dried camel
meat. It's very gamey.
744
00:29:51,524 --> 00:29:54,358
Lauren, Kevin, are you loving
the basket in front of you?
745
00:29:54,459 --> 00:29:55,626
-Yes, Chef.
-[Kevin] Absolutely.
746
00:29:55,628 --> 00:29:57,027
It's gonna be great.
747
00:29:57,029 --> 00:29:58,328
It's going to be great.
748
00:29:58,330 --> 00:30:00,664
Wow. This is...
This is a lot.
749
00:30:00,733 --> 00:30:04,034
Camel jerky,
gonna be difficult to try
750
00:30:04,036 --> 00:30:05,702
to incorporate this
into my dessert.
751
00:30:05,704 --> 00:30:07,237
[Ted] Thirty minute round...
752
00:30:07,306 --> 00:30:09,640
I am freaking out.
753
00:30:09,708 --> 00:30:11,308
-starts now.
-[Kevin] Woo!
754
00:30:11,310 --> 00:30:12,309
[Scott] All right. Let's go.
755
00:30:12,311 --> 00:30:13,310
[Maneet] Go, chefs.
756
00:30:13,312 --> 00:30:15,045
[Chris] Let's go.
757
00:30:19,418 --> 00:30:22,119
Judges, not every savory chef
can make dessert
758
00:30:22,121 --> 00:30:24,822
but that's one-third
of this job interview here.
759
00:30:24,824 --> 00:30:27,157
If you look at the hierarchy
of the restaurant,
760
00:30:27,259 --> 00:30:28,759
the sous chef
will be responsible
761
00:30:28,861 --> 00:30:31,528
for overlooking
the dessert department also.
762
00:30:31,530 --> 00:30:33,030
[Chris] What we need
to see here is something
763
00:30:33,032 --> 00:30:34,765
that really convinces us
that they will make
764
00:30:34,833 --> 00:30:36,800
an effective sous chef
in our business
765
00:30:36,802 --> 00:30:38,035
outside of
the Chopped kitchen.
766
00:30:38,037 --> 00:30:40,137
Only one of these chefs is
gonna make it to the finale,
767
00:30:40,239 --> 00:30:42,406
so this dessert round
is critical.
768
00:30:43,709 --> 00:30:46,343
Come on.
769
00:30:46,412 --> 00:30:48,011
I am not a pastry chef.
770
00:30:48,013 --> 00:30:50,147
I do not have a lot
of baking experience.
771
00:30:50,249 --> 00:30:51,949
But I've made it this far.
772
00:30:51,951 --> 00:30:54,051
There's no way I'm going home
at this point.
773
00:30:54,119 --> 00:30:57,754
I am making
a deconstructed parfait
774
00:30:57,856 --> 00:31:00,257
and a camel jerky crumble.
775
00:31:00,359 --> 00:31:03,126
I put heavy cream, mascarpon
776
00:31:03,128 --> 00:31:05,229
vanilla, honey,
777
00:31:05,231 --> 00:31:07,364
and a little bit of rosewate
in the food processor
778
00:31:07,466 --> 00:31:08,799
and whip it up
until it's smooth.
779
00:31:08,801 --> 00:31:10,834
I think the creamy componen
780
00:31:10,936 --> 00:31:15,405
will pair very nicely
with the bright fruit
781
00:31:15,407 --> 00:31:16,707
that I'm putting on the plate.
782
00:31:16,709 --> 00:31:17,941
Oh, that's good.
783
00:31:17,943 --> 00:31:19,710
What I love about Lauren
784
00:31:19,712 --> 00:31:23,146
is she's got this
very positive attitude,
785
00:31:23,215 --> 00:31:26,550
and I can see that
as a leader in the kitchen.
786
00:31:26,652 --> 00:31:29,620
I feel like Chef Kevin
really compose himself well
in the kitchen.
787
00:31:29,622 --> 00:31:31,822
Really sound
technical skillset,
788
00:31:31,824 --> 00:31:33,824
a sound foundation
of technique.
789
00:31:33,826 --> 00:31:36,660
So I put the rosewater syrup
in the basket
790
00:31:36,729 --> 00:31:39,029
because it is one
of my favorite ingredients
791
00:31:39,031 --> 00:31:40,964
but it's also
a very tricky ingredient.
792
00:31:41,066 --> 00:31:43,800
Either people really love it
793
00:31:43,802 --> 00:31:45,302
or they don't,
794
00:31:45,304 --> 00:31:48,005
because it has
this perfumey flavor.
795
00:31:48,007 --> 00:31:50,807
I love the floralness
of rosewater
796
00:31:50,809 --> 00:31:53,243
but I know that
it can also be overpowering
797
00:31:53,345 --> 00:31:55,245
if you use too much
so I have to be careful.
798
00:31:55,347 --> 00:31:56,613
At this point,
I'm really hoping
799
00:31:56,615 --> 00:31:58,148
to work with Chef Maneet.
800
00:31:58,217 --> 00:31:59,583
The way that she critiqued
my flavors,
801
00:31:59,585 --> 00:32:01,718
she really gave
positive feedback on that
802
00:32:01,720 --> 00:32:05,622
and that's something
I know I can build off on.
803
00:32:05,624 --> 00:32:07,057
Okay. I'm going to go in
804
00:32:07,126 --> 00:32:08,825
and see how they're
balancing the flavors.
805
00:32:11,163 --> 00:32:13,163
Hello, Kevin. How is it going?
806
00:32:13,265 --> 00:32:15,432
-It's going well, Chef.
-Okay. What are you making?
807
00:32:15,534 --> 00:32:19,603
Camel jerky and orange
candied churros
808
00:32:19,605 --> 00:32:22,806
with a dragon fruit
and rosewater compote.
809
00:32:22,808 --> 00:32:26,610
To make my churros, I am
making a simple choux pastry.
810
00:32:26,612 --> 00:32:30,414
How can he be cracking eggs
into a pan that has been...
811
00:32:30,416 --> 00:32:31,949
That's completely hot
on the stove?
812
00:32:31,951 --> 00:32:33,517
[Scott] He's making
a pate a choux.
813
00:32:33,519 --> 00:32:35,052
He should have it
inside a mixer...
814
00:32:35,153 --> 00:32:36,153
-[Chris] Yeah.
-with a paddle.
815
00:32:36,221 --> 00:32:38,155
[Chris] Yeah, yeah, yeah.
816
00:32:38,223 --> 00:32:40,624
Fifteen minutes to go, chefs.
817
00:32:40,626 --> 00:32:42,326
[Maneet] Hello, Lauren.
818
00:32:42,328 --> 00:32:43,727
What's the plan so far?
819
00:32:43,729 --> 00:32:46,730
I'm going to toss
this dragon fruit
820
00:32:46,732 --> 00:32:49,800
and raspberries
in my rose syrup
821
00:32:49,802 --> 00:32:52,135
with some sugar candies.
822
00:32:52,237 --> 00:32:54,504
How worried are you about...
823
00:32:54,506 --> 00:32:55,839
-On a scale to ten...
-He's talented.
824
00:32:55,941 --> 00:32:57,040
He's the one
in the very first round
825
00:32:57,142 --> 00:32:58,809
that I was most worried about.
826
00:32:58,811 --> 00:33:00,210
[Maneet] Best of luck.
827
00:33:00,212 --> 00:33:03,447
Chefs, nine minutes to go.
828
00:33:03,548 --> 00:33:04,948
Nine minutes. Nine minutes.
829
00:33:05,050 --> 00:33:06,717
I'm looking at my pastry
830
00:33:06,719 --> 00:33:09,486
and I realized that
it's not this consistency
831
00:33:09,488 --> 00:33:10,821
I'm really looking for.
832
00:33:10,823 --> 00:33:12,522
But I look at the clock
and I realize
833
00:33:12,524 --> 00:33:14,658
I can't make another so
I have to just go with this.
834
00:33:14,760 --> 00:33:18,095
That's not the easiest thing
to work with.
835
00:33:18,097 --> 00:33:21,898
[sighs] All right.
Cook, cook, cook.
836
00:33:21,900 --> 00:33:23,200
[Chris] I think
he's having some problem
837
00:33:23,202 --> 00:33:25,035
with the temperature
of the fryer.
838
00:33:25,104 --> 00:33:26,837
[Ted] Five minutes ago, chefs.
839
00:33:26,938 --> 00:33:28,405
[Kevin] As the churros
are frying,
840
00:33:28,407 --> 00:33:31,041
I see that they're not as
crispy as I want them to be
841
00:33:31,110 --> 00:33:33,310
Is it 350, 325?
842
00:33:33,312 --> 00:33:34,945
I mean, Kevin's churros
843
00:33:35,047 --> 00:33:38,315
are the focal point
of the entire dish.
844
00:33:38,317 --> 00:33:39,916
[Kevin] If these churros
aren't perfect,
845
00:33:39,918 --> 00:33:41,351
that's game over for me.
846
00:33:41,453 --> 00:33:43,220
[dramatic music playing]
847
00:33:49,028 --> 00:33:50,393
[Kevin]
As the churros are frying,
848
00:33:50,429 --> 00:33:53,063
I see that they're not as
crispy as I want them to be
849
00:33:53,065 --> 00:33:55,699
He's latching
his entire future
850
00:33:55,701 --> 00:33:57,634
on these churros,
let me tell you.
851
00:33:57,736 --> 00:34:00,037
I put them into the oven
so I can be sure
852
00:34:00,039 --> 00:34:02,039
that they're cooked
all the way.
853
00:34:02,140 --> 00:34:04,808
I see ladyfingers
on Lauren's station.
854
00:34:04,810 --> 00:34:06,543
Still a little chewy.
855
00:34:06,612 --> 00:34:09,746
In a food processor,
I put my candied camel jerk
856
00:34:09,782 --> 00:34:12,349
and ladyfingers
to make the crumble
857
00:34:12,451 --> 00:34:14,518
for my whipped mascarpone.
858
00:34:14,520 --> 00:34:15,952
Come on, baby.
859
00:34:15,954 --> 00:34:17,320
Lauren, how are you doing
over there?
860
00:34:17,322 --> 00:34:18,422
[Lauren] I feel pretty good.
861
00:34:18,424 --> 00:34:19,856
[Scott] What are you building?
862
00:34:19,925 --> 00:34:22,292
I'm making
a deconstructed parfait.
863
00:34:22,294 --> 00:34:24,428
I haven't done quenelles
in six years
864
00:34:24,430 --> 00:34:25,829
but I think I managed.
865
00:34:25,831 --> 00:34:27,064
I saw your technique
866
00:34:27,132 --> 00:34:29,533
and we could work
on that, Chef.
867
00:34:29,634 --> 00:34:30,834
[laughs] Thank you.
868
00:34:30,903 --> 00:34:34,037
[Maneet] Chefs,
less than two minutes.
869
00:34:34,039 --> 00:34:38,675
[Kevin] So I make a rosewate
whipped cream.
870
00:34:38,677 --> 00:34:40,944
I am being very careful
with the amount of rosewate
871
00:34:41,013 --> 00:34:42,913
so that it can have
that flavor
872
00:34:42,915 --> 00:34:44,948
but not be too overwhelming.
873
00:34:45,017 --> 00:34:46,683
[Chris] Closing in
at one minute, chefs.
874
00:34:46,685 --> 00:34:48,718
You've gotta really hustle.
Finish your plates.
875
00:34:48,720 --> 00:34:51,321
[Scott] Only one of you is
headed to the finale, chefs.
876
00:34:51,323 --> 00:34:53,323
It's now or never.
Let's get it done.
877
00:34:53,325 --> 00:34:54,758
-[Maneet] Come on!
-[Ted] Thirty seconds.
878
00:34:54,860 --> 00:34:56,827
-[Maneet] You got this.
-[Chris] Gotta move.
879
00:34:56,829 --> 00:34:57,928
Got to finish it up.
880
00:34:57,930 --> 00:34:59,429
[Ted] All right, chefs.
Final seconds
881
00:34:59,431 --> 00:35:00,964
of the final round here.
882
00:35:00,966 --> 00:35:06,603
Ten, nine, eight, seven, six,
883
00:35:06,605 --> 00:35:12,442
five, four, three, two, one.
884
00:35:12,511 --> 00:35:18,215
-Time's up.
-[applause]
885
00:35:18,217 --> 00:35:19,549
I want this so badly.
886
00:35:19,585 --> 00:35:21,051
And I never thought
I'd even make it
887
00:35:21,153 --> 00:35:25,055
to this point
but I want this so badly.
888
00:35:25,157 --> 00:35:26,723
I mean, desserts
are a crazy thing,
889
00:35:26,725 --> 00:35:27,958
let alone in 30 minutes.
890
00:35:27,960 --> 00:35:30,060
But I had a plan,
I stuck with it,
891
00:35:30,129 --> 00:35:31,628
and I'm really happy
with the results.
892
00:35:38,604 --> 00:35:39,903
Chefs, for the desert round,
893
00:35:39,905 --> 00:35:41,905
we gave you camel jerky,
894
00:35:41,907 --> 00:35:43,940
candied fruit slices,
895
00:35:44,009 --> 00:35:46,843
rosewater syrup,
and dragon fruit.
896
00:35:46,945 --> 00:35:48,478
Chef Lauren, what do we have?
897
00:35:48,480 --> 00:35:50,547
Chefs, I have prepared for you
898
00:35:50,649 --> 00:35:52,449
a cardamom and honey
whipped mascarpone
899
00:35:52,517 --> 00:35:54,718
with raspberries
and dragon fruit
900
00:35:54,720 --> 00:35:56,419
tossed in rose syrup
901
00:35:56,421 --> 00:36:00,357
with a camel jerky crumble.
902
00:36:00,425 --> 00:36:02,859
This is lovely.
There's nothing on this plate
903
00:36:02,961 --> 00:36:04,661
that doesn't taste good.
Everything tastes good.
904
00:36:04,696 --> 00:36:08,665
I am... I don't know that
it's a dessert though.
905
00:36:08,700 --> 00:36:10,433
I mean, I think maybe
it's the construction.
906
00:36:10,535 --> 00:36:13,503
It's sort of, to me,
like a deconstructed parfait
907
00:36:13,505 --> 00:36:18,008
just plated so you can see
all the components.
908
00:36:18,010 --> 00:36:20,043
It feels incomplete, honestly.
909
00:36:20,145 --> 00:36:21,545
It needs a foundation.
910
00:36:21,646 --> 00:36:23,313
What this tells me is that
911
00:36:23,315 --> 00:36:25,182
you didn't prepare yourself
to bake something
912
00:36:25,184 --> 00:36:26,917
when you came
into this kitchen
913
00:36:26,919 --> 00:36:29,486
for a pretty
important interview.
914
00:36:31,523 --> 00:36:33,223
The positives are you have
really good instincts
915
00:36:33,225 --> 00:36:34,457
with flavor combinations.
916
00:36:34,559 --> 00:36:35,625
Thank you.
917
00:36:35,627 --> 00:36:37,727
Pistachio,
rose syrup, cardamom,
918
00:36:37,729 --> 00:36:40,263
this is just such
a traditional combination
919
00:36:40,332 --> 00:36:41,598
that you see throughout India,
920
00:36:41,600 --> 00:36:44,434
so your instincts are great
921
00:36:44,503 --> 00:36:46,336
[Ted] How does it feel
to have made it this far?
922
00:36:46,438 --> 00:36:47,837
It feels amazing.
923
00:36:47,939 --> 00:36:50,207
The nerves are more intense
924
00:36:50,209 --> 00:36:52,943
than I've ever experienced.
925
00:36:52,945 --> 00:36:55,712
But I... I'm like
so surprised at myself.
926
00:36:55,714 --> 00:36:57,547
-[chuckles]
-[Ted] Okay.
927
00:36:57,649 --> 00:36:59,349
Chef Lauren, thank you.
928
00:36:59,418 --> 00:37:00,617
Finally, Chef Kevin.
929
00:37:00,619 --> 00:37:02,619
Judges, I prepared for you
930
00:37:02,621 --> 00:37:06,056
churros with a rosewater
and lime whipped cream
931
00:37:06,124 --> 00:37:08,425
with a dragon fruit compote.
932
00:37:11,964 --> 00:37:15,031
So one of the reasons why
the churros are not as crispy
933
00:37:15,033 --> 00:37:17,500
is that when you were making
a basic choux pastry,
934
00:37:17,502 --> 00:37:19,236
usually you put it
in a stand mixer,
935
00:37:19,304 --> 00:37:22,339
and then you add the eggs
one by one.
936
00:37:22,407 --> 00:37:25,709
That being said,
this is actually delicious.
937
00:37:25,711 --> 00:37:27,344
I agree with Maneet.
I think you have some
938
00:37:27,445 --> 00:37:28,845
really good flavors here.
This feels like
939
00:37:28,914 --> 00:37:30,447
something I would eat
in Japan.
940
00:37:30,515 --> 00:37:31,915
Like a million eyes
941
00:37:31,917 --> 00:37:33,850
dipping sauce
or something, right?
942
00:37:33,952 --> 00:37:36,152
It's just wild. This is wild.
943
00:37:36,254 --> 00:37:38,655
Based on how we were
watching you work,
944
00:37:38,757 --> 00:37:40,357
we didn't have high hopes
for these churros.
945
00:37:40,425 --> 00:37:42,325
You definitely under-promised
and over-delivered
946
00:37:42,327 --> 00:37:45,262
because they're delicious.
947
00:37:45,330 --> 00:37:47,163
We might have a tie,
so you may have to go
948
00:37:47,199 --> 00:37:49,332
into one more round.
I'm cool with that.
949
00:37:49,434 --> 00:37:52,035
Thank you, chefs.
950
00:37:52,037 --> 00:37:54,104
-It's close.
-Yeah. It's gonna be close.
951
00:37:57,209 --> 00:37:58,942
I mean, think about it.
It was so interesting
952
00:37:58,944 --> 00:38:01,144
to see their evolution
from the appetizer round
953
00:38:01,213 --> 00:38:03,146
to the desert round.
The appetizer round,
954
00:38:03,214 --> 00:38:07,317
Kevin gave us this
ceviche tostada...
955
00:38:07,319 --> 00:38:08,818
-Yeah.
-with the octopus.
956
00:38:08,820 --> 00:38:09,953
It was delicious.
957
00:38:09,955 --> 00:38:12,722
But that hash brown gotta go.
958
00:38:12,724 --> 00:38:15,125
I think on the other side,
with Chef Lauren,
959
00:38:15,127 --> 00:38:17,327
I think she did a great job
with the octopus.
960
00:38:17,329 --> 00:38:19,796
A lot of really positive
aspects on that dish,
961
00:38:19,798 --> 00:38:21,364
but it did have some flaws.
962
00:38:21,466 --> 00:38:22,999
She took the hash browns
963
00:38:23,001 --> 00:38:24,934
and made it into a puree.
964
00:38:24,936 --> 00:38:26,236
Wasn't successful.
965
00:38:26,305 --> 00:38:27,804
It became too gummy.
966
00:38:27,806 --> 00:38:29,406
I think the trick
of the entree round
967
00:38:29,408 --> 00:38:33,310
was to see how all the chefs
fabricated the tilefish.
968
00:38:33,312 --> 00:38:36,246
And I think both
Lauren and Kevin
969
00:38:36,314 --> 00:38:38,214
did a very good job.
970
00:38:38,216 --> 00:38:40,483
Lauren gave us this
beautiful light salad,
971
00:38:40,485 --> 00:38:42,218
which was so
beautifully dressed.
972
00:38:42,220 --> 00:38:43,520
We don't usually talk
about salad
973
00:38:43,522 --> 00:38:44,721
being one of the best
bites of the day
974
00:38:44,723 --> 00:38:47,757
but it was truly
an amazing salad.
975
00:38:47,826 --> 00:38:51,227
Kevin's entree, he had a lo
of really good technique,
976
00:38:51,229 --> 00:38:52,929
but I think his usage
of the bacon
977
00:38:52,931 --> 00:38:54,431
was just over the top.
978
00:38:54,433 --> 00:38:56,800
He didn't render the bacon
out properly.
979
00:38:56,802 --> 00:38:59,636
I feel like Chef Kevin really
composed himself well
in the kitchen.
980
00:38:59,705 --> 00:39:02,305
I really feel like Kevin
can step in today
981
00:39:02,307 --> 00:39:04,507
as a sous chef to any
of my restaurants
982
00:39:04,509 --> 00:39:07,043
and I feel like we can
fast track him
983
00:39:07,145 --> 00:39:09,045
to an executive chef position.
984
00:39:09,114 --> 00:39:11,247
I think that Lauren showed
985
00:39:11,316 --> 00:39:15,218
that she is a sponge
for information.
986
00:39:15,220 --> 00:39:16,419
She'd learned everything
way faster
987
00:39:16,421 --> 00:39:17,821
than you'd expect her to
988
00:39:17,823 --> 00:39:19,522
and she'd be contributing
way sooner
989
00:39:19,524 --> 00:39:20,623
than you think she would.
990
00:39:29,401 --> 00:39:30,734
I don't even have words
to describe
991
00:39:30,802 --> 00:39:32,602
what it would mean
to win this job.
992
00:39:32,604 --> 00:39:37,507
It would be the pinnacle of
my career up to this point.
993
00:39:37,509 --> 00:39:39,409
[Kevin]
I think that throughout
this whole competition
994
00:39:39,411 --> 00:39:41,211
that I have shown,
I have the qualities
995
00:39:41,213 --> 00:39:43,213
that they're looking
for in a leader.
996
00:39:43,215 --> 00:39:44,314
But, you know,
it's a nail-biter.
997
00:39:44,316 --> 00:39:46,082
It can go either way.
998
00:39:56,762 --> 00:39:59,062
[Ted] Chef Kevin,
you've been chopped.
999
00:39:59,064 --> 00:40:01,331
Judges.
1000
00:40:01,333 --> 00:40:03,400
Chef Kevin, we loved
having you here today.
1001
00:40:03,402 --> 00:40:06,002
We loved getting
to know you better.
1002
00:40:06,004 --> 00:40:07,203
In your main course,
1003
00:40:07,205 --> 00:40:09,706
you really doubled down
on that double smoked bacon
1004
00:40:09,708 --> 00:40:11,207
and, unfortunately,
you didn't render it out
1005
00:40:11,209 --> 00:40:12,809
and it kind of overpowered
1006
00:40:12,811 --> 00:40:15,044
the rest of your dish.
And then in your dessert,
1007
00:40:15,046 --> 00:40:17,113
you had some technical issues
with your pate a choux.
1008
00:40:17,115 --> 00:40:20,417
So after a lot
of contemplation,
1009
00:40:20,419 --> 00:40:23,319
we decided not to extend you
a job offer today,
1010
00:40:23,321 --> 00:40:25,021
and so we had to chop you.
1011
00:40:25,023 --> 00:40:26,389
Thank you very much
for the opportunity.
1012
00:40:26,391 --> 00:40:27,724
[Scott] But, Chef,
I will say this.
1013
00:40:27,726 --> 00:40:29,426
I think any of us
would be proud
1014
00:40:29,428 --> 00:40:31,060
to have you as a member
of our team.
1015
00:40:31,062 --> 00:40:32,629
That means a lot.
Thank you very much.
1016
00:40:34,833 --> 00:40:36,800
You know, I feel great.
1017
00:40:36,802 --> 00:40:40,403
I feel really good about
the whole experience.
1018
00:40:40,405 --> 00:40:41,738
And although I didn't win,
1019
00:40:41,807 --> 00:40:44,541
I will keep my head
held up high.
1020
00:40:44,609 --> 00:40:46,810
And that means,
Chef Lauren Windham,
1021
00:40:46,812 --> 00:40:48,511
you are the Chopped champion.
1022
00:40:48,513 --> 00:40:50,313
It also means
you'll be returning
1023
00:40:50,315 --> 00:40:51,815
for the finale to compete...
1024
00:40:51,817 --> 00:40:53,516
-Oh, my gosh.
-[Ted] for a job offer.
1025
00:40:53,518 --> 00:40:57,420
Believe it when we say that
you have a very real shot
1026
00:40:57,422 --> 00:40:58,421
at taking this home.
1027
00:40:58,423 --> 00:41:00,323
So walk into the kitchen
1028
00:41:00,325 --> 00:41:02,425
on the finale day
knowing that.
1029
00:41:02,427 --> 00:41:03,927
I'm staying
in the race, chefs.
1030
00:41:03,929 --> 00:41:05,628
-[Maneet] Oh, yes, you are.
-[laughs]
1031
00:41:05,630 --> 00:41:06,963
Congratulations. Great job.
1032
00:41:06,965 --> 00:41:09,432
-Thank you.
-[applause]
1033
00:41:09,534 --> 00:41:12,502
[Lauren] This is so crazy.
1034
00:41:12,504 --> 00:41:14,137
I built my confidence up
1035
00:41:14,206 --> 00:41:16,139
and I'm gonna show them
how much
1036
00:41:16,208 --> 00:41:18,608
I care about winning
this job opportunity.
1037
00:41:21,746 --> 00:41:23,780
[singer] ♪ Everybody knows
Who knows ♪
1038
00:41:23,782 --> 00:41:27,417
[Lauren] It's a mixture
of nerves and expectation.
1039
00:41:27,419 --> 00:41:28,952
[singer] ♪ You can feel it
In the air ♪
1040
00:41:29,020 --> 00:41:30,620
♪ It's coming ♪
1041
00:41:30,622 --> 00:41:32,255
[Ted] This is
a pressure cooker situation
1042
00:41:32,323 --> 00:41:34,023
if ever there was one.
1043
00:41:34,025 --> 00:41:36,693
[singer] ♪ You can feel it
In your bones ♪
1044
00:41:36,695 --> 00:41:38,728
[Scott] Everybody is pushin
themselves to the limit.
1045
00:41:38,730 --> 00:41:40,597
[Chris]
They are literally fighting
for this opportunity.
1046
00:41:40,599 --> 00:41:42,031
[Lauren] I'm gonna have
a heart attack.
1047
00:41:42,033 --> 00:41:44,100
-Wow.
-Oh, my God.
1048
00:41:44,102 --> 00:41:45,835
[Maneet]
Why should we hire you?
1049
00:41:45,937 --> 00:41:48,204
[Chris] You're gonna find ou
in 10 minutes.
1050
00:41:48,206 --> 00:41:50,039
-What are you do...
-Back, back, back.
1051
00:41:50,041 --> 00:41:51,407
-[man] It's a train wreck.
-Plates.
1052
00:41:51,409 --> 00:41:52,942
[man] Oh, let's go.
1053
00:41:53,044 --> 00:41:56,713
[pants]
1054
00:41:59,017 --> 00:42:00,416
[woman] I want that job.