1 00:00:01,902 --> 00:00:04,636 [singer] ♪ You feel Your heartbeat pumping ♪ 2 00:00:04,705 --> 00:00:06,405 [man] You don't get many chances in life. 3 00:00:06,407 --> 00:00:07,539 If the opportunity is there 4 00:00:07,608 --> 00:00:09,641 you have to jump and take it 5 00:00:09,743 --> 00:00:11,844 [Ted] Sixteen elite candidates... 6 00:00:11,912 --> 00:00:14,513 [Lauren] I've dreamed of an opportunity like this 7 00:00:14,515 --> 00:00:15,814 [Angel] This is gonna change my life 8 00:00:15,816 --> 00:00:17,950 [Ted] only one dream job. 9 00:00:17,952 --> 00:00:20,819 -[Maneet] I am desperately.. -[Scott] Desperately... 10 00:00:20,821 --> 00:00:22,821 [Chris] Desperately seeking a sous chef. 11 00:00:22,823 --> 00:00:24,556 I am born for this. 12 00:00:24,658 --> 00:00:28,193 [singer] ♪ Tonight There will be fire ♪ 13 00:00:28,195 --> 00:00:30,529 If you want to work for me, you have to earn it. 14 00:00:30,531 --> 00:00:33,399 I started seven years ago with one restaurant 15 00:00:33,401 --> 00:00:36,035 and now we have grown to four restaurants. 16 00:00:36,037 --> 00:00:38,037 [Chris] I need this job and don't take no for an answer 17 00:00:38,039 --> 00:00:39,104 Coming down. Coming down. 18 00:00:39,106 --> 00:00:40,406 It's not gonna to be easy. 19 00:00:40,408 --> 00:00:42,041 Everything fast but everything right. 20 00:00:42,142 --> 00:00:43,709 We're basically the biggest global hospitality 21 00:00:43,711 --> 00:00:44,743 company in the world. 22 00:00:44,845 --> 00:00:46,011 You focus, pay attention, 23 00:00:46,013 --> 00:00:47,613 because if you get behind, 24 00:00:47,615 --> 00:00:48,714 you're gonna stay behind. 25 00:00:48,716 --> 00:00:50,849 Oh. Feeling the pressure. 26 00:00:50,951 --> 00:00:54,420 I'm desperate for a sous chef with impeccable technique. 27 00:00:54,422 --> 00:00:57,556 Refined, honest, soulful cooking. 28 00:00:57,658 --> 00:00:59,124 This is sexy. 29 00:00:59,126 --> 00:01:01,093 That's the type of food that I wanna serve. 30 00:01:01,095 --> 00:01:02,561 I'll make it happen, baby. 31 00:01:02,630 --> 00:01:05,397 [singer] ♪ I will show no mercy ♪ 32 00:01:05,399 --> 00:01:06,999 -[man] Am I in over my head -[Chris] We're really 33 00:01:07,001 --> 00:01:08,300 throwing them in the deep en 34 00:01:08,302 --> 00:01:09,601 [Lauren] Everything I've done so far 35 00:01:09,603 --> 00:01:11,003 has been for this moment. 36 00:01:11,005 --> 00:01:13,405 [singer] ♪ Tonight there will be... ♪ 37 00:01:13,407 --> 00:01:16,942 Who wants that job? 38 00:01:16,944 --> 00:01:18,944 [pants] 39 00:01:19,013 --> 00:01:21,413 [Maneet] Do you think being a sous chef would be easy? 40 00:01:21,415 --> 00:01:23,215 [singer] ♪ Fire ♪ 41 00:01:25,219 --> 00:01:28,921 [dramatic music playing] 42 00:01:28,923 --> 00:01:29,955 It's amazing. 43 00:01:30,023 --> 00:01:31,623 I mean, for how young they are, 44 00:01:31,625 --> 00:01:34,093 they already have such a good experience. 45 00:01:34,095 --> 00:01:35,627 I got my eye on one in particular... 46 00:01:35,629 --> 00:01:36,929 -Do you really? -but I won't to say who it is. 47 00:01:36,931 --> 00:01:40,199 -Really? Really? -I won't say who it is. 48 00:01:40,201 --> 00:01:41,900 [dramatic music playing] 49 00:01:41,902 --> 00:01:43,135 [Michael] Earning this position will b 50 00:01:43,204 --> 00:01:45,204 a dream come true. 51 00:01:45,206 --> 00:01:46,805 [Kevin] This will be a game changer 52 00:01:46,807 --> 00:01:51,310 I'm super girly, but I'm a baddie in the kitchen. 53 00:01:51,312 --> 00:01:52,611 [Angel] I am strong and collected 54 00:01:52,613 --> 00:01:53,812 in the heat of battle. 55 00:01:56,450 --> 00:01:57,916 Welcome candidates. 56 00:01:57,918 --> 00:01:59,651 -Hello. Good morning, Ted. -Thank you. Hello. 57 00:01:59,720 --> 00:02:02,454 You are here to compete for a once-in-a-lifetime 58 00:02:02,523 --> 00:02:04,123 job opportunity. 59 00:02:04,125 --> 00:02:06,291 Judges Chris, Maneet, and Scott 60 00:02:06,293 --> 00:02:08,060 are each desperately seeking 61 00:02:08,062 --> 00:02:10,329 a sous chef to join their team. 62 00:02:11,966 --> 00:02:13,465 Damn. I'm in front of baller 63 00:02:13,534 --> 00:02:16,301 But like, hey, you best bring your A game. 64 00:02:16,303 --> 00:02:18,203 Judges, please tell these chefs 65 00:02:18,205 --> 00:02:20,706 what the ideal candidate needs to show you. 66 00:02:20,708 --> 00:02:22,708 I'm looking for thoughtfulness, 67 00:02:22,710 --> 00:02:24,510 not just in the way you prepare food 68 00:02:24,512 --> 00:02:26,945 but also how you treat one another. 69 00:02:27,047 --> 00:02:30,716 I am looking for somebody with the right attitude 70 00:02:30,718 --> 00:02:33,852 and the fearlessness to learn something new. 71 00:02:33,921 --> 00:02:36,355 And I am looking for somebody who can handle high volume, 72 00:02:36,423 --> 00:02:38,790 high pressure situations and keep their cool. 73 00:02:38,792 --> 00:02:42,227 It's not going to be an easy application process. 74 00:02:42,229 --> 00:02:44,830 Every basket has been carefully curated 75 00:02:44,832 --> 00:02:48,033 by one of your would-be bosses. 76 00:02:48,135 --> 00:02:51,103 Okay. Your appetizer ingredients are waiting. 77 00:02:56,710 --> 00:02:58,043 Open them up. 78 00:02:58,045 --> 00:03:00,512 [dramatic music playing] 79 00:03:00,514 --> 00:03:03,415 [Ted] And what can you do with octopus... 80 00:03:03,417 --> 00:03:04,449 Octopus. 81 00:03:04,551 --> 00:03:05,417 Love that. 82 00:03:05,419 --> 00:03:06,919 Love that. 83 00:03:06,921 --> 00:03:08,086 Oh, sweet. 84 00:03:08,088 --> 00:03:09,421 [Ted] Buddha's hand... 85 00:03:09,423 --> 00:03:12,057 I have no idea what... 86 00:03:12,125 --> 00:03:17,129 [Ted] frozen hash browns, and duck fat caramels. 87 00:03:17,131 --> 00:03:18,564 Oh, it's duck fat. 88 00:03:18,632 --> 00:03:20,432 Okay. 89 00:03:20,501 --> 00:03:23,402 [Ted] Twenty minutes to nail that first impression. 90 00:03:23,404 --> 00:03:25,037 It's gonna be good. It's gonna be good. 91 00:03:25,138 --> 00:03:26,205 Clock starts now. 92 00:03:26,207 --> 00:03:27,406 [Maneet] Yeah, go chefs. 93 00:03:27,408 --> 00:03:29,341 -Go, go, go. -Let's go. Let's go. 94 00:03:29,410 --> 00:03:31,743 [dramatic music playing] 95 00:03:31,812 --> 00:03:33,412 [Scott] Let's talk about octopus, shall we? 96 00:03:33,414 --> 00:03:35,614 I wanted to put octopus inside these baskets 97 00:03:35,616 --> 00:03:37,749 because it's been on every single one 98 00:03:37,818 --> 00:03:40,852 of my menus over the last 25 years, 99 00:03:40,888 --> 00:03:42,421 and it's important for me to see 100 00:03:42,423 --> 00:03:44,389 with such a high selling item, 101 00:03:44,391 --> 00:03:46,258 how these chefs are gonna treat it. 102 00:03:46,360 --> 00:03:48,560 I'm just hoping that one of them would grab 103 00:03:48,629 --> 00:03:50,629 the plancha and just grill this. 104 00:03:50,631 --> 00:03:51,830 -Char it. -Char it. 105 00:03:51,832 --> 00:03:54,833 -Char it. -Yes. 106 00:03:54,902 --> 00:03:57,903 I'm the chef to hire because I bring in energy. 107 00:03:57,905 --> 00:03:58,837 I'm not a one-man show. 108 00:03:58,906 --> 00:04:00,138 I'm a one-man army. 109 00:04:02,209 --> 00:04:06,111 I'm a junior sous at Herb & Wood in San Diego 110 00:04:06,113 --> 00:04:07,813 I've worked in fine dining. 111 00:04:07,815 --> 00:04:09,314 I've worked in catering. 112 00:04:09,316 --> 00:04:11,016 I worked at a five diamond hotel. 113 00:04:11,018 --> 00:04:13,485 And the next step in my career is hopefully 114 00:04:13,487 --> 00:04:15,354 being a sous chef for one of the Chopped judges, 115 00:04:15,455 --> 00:04:18,056 and this is that moment. 116 00:04:20,427 --> 00:04:22,261 What we're all looking for is a sous chef 117 00:04:22,362 --> 00:04:23,629 that's innovative, right? 118 00:04:23,631 --> 00:04:25,597 And right now we're gonna see how innovative 119 00:04:25,599 --> 00:04:27,699 they can be with these frozen hash browns. 120 00:04:27,701 --> 00:04:28,934 -How do you repurpose that? -[Scott] Yeah. 121 00:04:28,936 --> 00:04:29,901 How do you make it something better 122 00:04:29,903 --> 00:04:31,503 than what it already is? 123 00:04:31,505 --> 00:04:33,805 I want to grill this octopus because 124 00:04:33,807 --> 00:04:35,841 it just gets this explosion of flavor. 125 00:04:35,909 --> 00:04:37,509 I see frozen hash browns and the first thing 126 00:04:37,511 --> 00:04:39,411 I think of is breakfast. 127 00:04:39,413 --> 00:04:42,648 I'm making octopus potato hash with sauteed spinach. 128 00:04:42,716 --> 00:04:44,149 Let's just fry these off. 129 00:04:44,251 --> 00:04:45,417 Very simple. 130 00:04:45,419 --> 00:04:46,952 Just enough to get across that, 131 00:04:46,954 --> 00:04:49,121 hey, this is simple food done right. 132 00:04:49,123 --> 00:04:50,589 Coming down behind. 133 00:04:50,591 --> 00:04:52,124 Chef Lauren, how are you doing over there? 134 00:04:52,126 --> 00:04:53,992 I'm doing my very best. 135 00:04:53,994 --> 00:04:56,128 I'm a sous chef that the judges should hire 136 00:04:56,130 --> 00:04:58,363 because I'm organized, I'm meticulous, 137 00:04:58,432 --> 00:04:59,598 and I'm a hard-ass. 138 00:04:59,600 --> 00:05:01,300 No time for tongs. 139 00:05:03,504 --> 00:05:06,038 I'm extremely ambitious. 140 00:05:06,040 --> 00:05:09,508 [singer] ♪ So take me Where I wanna go ♪ 141 00:05:09,510 --> 00:05:11,643 [Lauren] I'm a lead line cook at King + Duke 142 00:05:11,745 --> 00:05:13,312 in Atlanta, Georgia. 143 00:05:13,314 --> 00:05:15,213 I went to the Culinary Institute of Americ 144 00:05:15,215 --> 00:05:16,748 in Napa Valley. 145 00:05:16,850 --> 00:05:18,517 And my very first kitchen was Ad Hoc, 146 00:05:18,519 --> 00:05:20,118 one of Thomas Keller's kitchen. 147 00:05:20,120 --> 00:05:23,255 I am so ready to move up in my career. 148 00:05:23,323 --> 00:05:25,057 Get a char on those babies. 149 00:05:25,125 --> 00:05:27,159 When I see these frozen hash browns, 150 00:05:27,227 --> 00:05:28,960 my mind immediately goes to a puree, 151 00:05:28,962 --> 00:05:31,830 because I think purees and proteins go great together. 152 00:05:31,832 --> 00:05:36,201 So I am making a citrus charred octopus 153 00:05:36,203 --> 00:05:37,703 over a pomme puree 154 00:05:37,705 --> 00:05:40,806 with a radicchio salad and miso caramel sauce. 155 00:05:44,745 --> 00:05:46,211 [Michael] Getting this job would be the absolute 156 00:05:46,213 --> 00:05:47,212 chance of a lifetime. 157 00:05:47,214 --> 00:05:48,714 I hope to have an empire 158 00:05:48,716 --> 00:05:50,515 like these three judges have created. 159 00:05:50,517 --> 00:05:52,017 I've got big dreams for myself 160 00:05:52,019 --> 00:05:53,552 and I'm not gonna stop until I get them. 161 00:05:56,523 --> 00:05:59,057 I'm the sous chef at Sandba in Cold Spring Harbor. 162 00:05:59,159 --> 00:06:00,559 I went to culinary school 163 00:06:00,627 --> 00:06:02,027 at the International Culinary Center 164 00:06:02,029 --> 00:06:03,428 in New York City, 165 00:06:03,430 --> 00:06:05,764 internship at the James Beard Foundation, 166 00:06:05,833 --> 00:06:07,399 and then I've worked at Del Posto, 167 00:06:07,401 --> 00:06:09,534 a Michelin star upscale restaurant. 168 00:06:09,603 --> 00:06:11,536 I am a natural-born leader. 169 00:06:11,605 --> 00:06:13,405 I'm young, I'm promising, and I got a lot to prove. 170 00:06:15,042 --> 00:06:16,241 Sweet, sweet, sweet. 171 00:06:16,343 --> 00:06:18,110 Grilling is a great way to prepare octopus 172 00:06:18,112 --> 00:06:19,945 because it introduces such a smoky flavor 173 00:06:20,013 --> 00:06:21,813 and it really elevates it. 174 00:06:21,815 --> 00:06:25,550 I'm making grilled octopus and a duck fat caramel sauce. 175 00:06:25,619 --> 00:06:28,153 I mean, a Buddha's hand is an ingredient that you usually 176 00:06:28,221 --> 00:06:30,155 don't see in regular grocery stores. 177 00:06:30,257 --> 00:06:32,691 The rind is beautiful and it's perfumey. 178 00:06:32,693 --> 00:06:34,226 You can zest it. 179 00:06:34,228 --> 00:06:35,927 I taste a little bit of the Buddha's hand 180 00:06:35,929 --> 00:06:38,263 and I realize it will work well in a salad dressing. 181 00:06:38,365 --> 00:06:41,233 I zest some and then I chop some of the flesh up 182 00:06:41,334 --> 00:06:43,101 and toss it into salad. 183 00:06:43,103 --> 00:06:45,370 I'm using the hash browns to add some crispness 184 00:06:45,372 --> 00:06:47,639 to that salad and to the octopus. 185 00:06:49,843 --> 00:06:51,143 [Kevin] Seeing the octopus, I'm immediately 186 00:06:51,211 --> 00:06:52,711 thinking Latin flavors. 187 00:06:52,713 --> 00:06:54,246 Those bright citrus flavors 188 00:06:54,314 --> 00:06:56,214 are things that I just love having. 189 00:06:56,216 --> 00:06:59,618 I'm making an octopus tostad with hash brown crispies 190 00:06:59,620 --> 00:07:02,154 and duck fat caramel orange sauce. 191 00:07:02,255 --> 00:07:03,922 Kevin, is this a dish that's gonna make 192 00:07:03,924 --> 00:07:06,057 -one of us wanna hire you? -Yes. 193 00:07:06,059 --> 00:07:08,226 I'm making something that I'm very comfortable with. 194 00:07:08,228 --> 00:07:10,429 Something that I enjoy eating, most importantly, 195 00:07:10,431 --> 00:07:13,165 so I'd be able to put my heart into this dish. 196 00:07:13,233 --> 00:07:14,533 Wow. Okay. 197 00:07:14,601 --> 00:07:17,536 [upbeat music playing] 198 00:07:17,637 --> 00:07:20,839 And I am the chef at Oxalis in Brooklyn, New York. 199 00:07:24,411 --> 00:07:26,545 I take a lot of pride in being able to seize 200 00:07:26,613 --> 00:07:29,448 any opportunity I get becaus of my strong work ethic, 201 00:07:29,516 --> 00:07:31,416 my keen eye to detail. 202 00:07:31,418 --> 00:07:32,951 I'm not shying down from anything. 203 00:07:35,956 --> 00:07:39,524 My family pushed me as hard as I could to be a lawyer. 204 00:07:39,526 --> 00:07:43,161 But I had a choice, you know, law school all the way 205 00:07:43,263 --> 00:07:46,198 or starting up a new restaurant in California, 206 00:07:46,200 --> 00:07:48,633 and I'm happy I chose the latter. 207 00:07:51,038 --> 00:07:53,104 All right, chefs, you're down to 10 minutes here. 208 00:07:54,908 --> 00:07:56,541 I mean, the duck fat caramel 209 00:07:56,610 --> 00:07:58,810 is so delicious. You've got to try it. 210 00:07:58,812 --> 00:08:01,246 There is that inherent caramelly sweetness, 211 00:08:01,315 --> 00:08:03,114 which if you get some acid, 212 00:08:03,116 --> 00:08:04,950 you can make a gastrique out of it. 213 00:08:06,520 --> 00:08:08,453 [Angel] I think I can elevate this octopus 214 00:08:08,522 --> 00:08:10,222 with sauteed spinach. 215 00:08:10,224 --> 00:08:11,356 I grab red onions. 216 00:08:11,424 --> 00:08:12,557 I get the sherry vinegar, 217 00:08:12,626 --> 00:08:14,693 turmeric, Guajillo chilies. 218 00:08:14,695 --> 00:08:18,230 I'm hoping that the Buddha' hand will add citrus flavor 219 00:08:18,232 --> 00:08:20,365 And then just to bring it all together, 220 00:08:20,433 --> 00:08:22,133 I add the duck fat caramel. 221 00:08:23,704 --> 00:08:25,504 Michael, why is your dish gonna set you apart 222 00:08:25,506 --> 00:08:26,838 from your competitors? 223 00:08:26,840 --> 00:08:28,206 I think it's just something that I've worked with before. 224 00:08:28,208 --> 00:08:30,342 I'm definitely excited to work with the octopus. 225 00:08:30,410 --> 00:08:32,711 I'm keeping my octopus relatively simple. 226 00:08:32,713 --> 00:08:34,446 I don't wanna overextend myself, 227 00:08:34,515 --> 00:08:35,847 do something the wrong way, 228 00:08:35,949 --> 00:08:38,617 and risk me getting chopped. 229 00:08:38,619 --> 00:08:41,620 Can't have a potato puree without butter, right? 230 00:08:41,622 --> 00:08:43,922 My potatoes are heating up. 231 00:08:43,924 --> 00:08:47,025 Now that everything's warm, it's time to puree it. 232 00:08:50,564 --> 00:08:52,097 -Hey, Lauren. -[Lauren] Yes? 233 00:08:52,099 --> 00:08:53,932 [Maneet] How is your potato puree coming along? 234 00:08:54,001 --> 00:08:57,903 It's a little gluey, I'm not gonna lie. 235 00:08:57,905 --> 00:09:01,106 [Maneet] Using a blender to make potato puree 236 00:09:01,108 --> 00:09:05,010 is not a smart utilization of a blender. 237 00:09:05,012 --> 00:09:07,412 Fine. 238 00:09:07,414 --> 00:09:08,847 [sighs] 239 00:09:08,849 --> 00:09:10,949 At this point, my heart just sinks. 240 00:09:10,951 --> 00:09:12,117 If I can't figure out how to get 241 00:09:12,119 --> 00:09:13,618 this pomme puree just right 242 00:09:13,620 --> 00:09:15,954 I am certain that I'm going home. 243 00:09:16,023 --> 00:09:16,955 Wow. 244 00:09:17,057 --> 00:09:18,957 [dramatic music playing] 245 00:09:27,100 --> 00:09:29,401 My pomme puree, I think it's kind of gluey. 246 00:09:29,403 --> 00:09:30,635 Wow. 247 00:09:30,637 --> 00:09:32,304 I'm a little concerned about Lauren's gummy potato puree, 248 00:09:32,306 --> 00:09:33,939 but that can be easily rectified 249 00:09:34,040 --> 00:09:36,408 with liquid and fat, right? 250 00:09:36,410 --> 00:09:38,543 I'm having a really hard time shaking the nerves. 251 00:09:38,612 --> 00:09:40,211 -Hey, Lauren? -[Lauren] Yes, Chef? 252 00:09:40,213 --> 00:09:41,446 Look at me. You got this. 253 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.