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00:00:01,402 --> 00:00:03,902
♪ Everybody knows, oh, no ♪
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00:00:03,904 --> 00:00:06,905
[Lauren] It's a mixture
of nerves and expectation.
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00:00:06,907 --> 00:00:10,309
♪ You can feel it
in the air here, it's coming
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[Ted]
This is a pressure-cooker
situation,
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if ever there was one.
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00:00:13,714 --> 00:00:17,049
♪ You can feel it
in your bone ♪
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[Reuben] A lot of people
don't get this opportunity
every day.
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00:00:19,186 --> 00:00:21,220
This opportunity
is once-in-a-lifetime.
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00:00:21,222 --> 00:00:23,255
[Lauren]
Being in the Sous-Chef
finale means everything.
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00:00:23,357 --> 00:00:25,958
I feel like winning this
is my destiny.
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00:00:25,960 --> 00:00:29,061
I want it so bad.
No risk is too big.
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I'm putting it all on the li
and I'm taking this home.
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I can cook circles around
all these other chefs.
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The judges should
just hire me right now.
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[Reuben] Everybody's pushin
themselves to the limit.
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[Chris] They're literally
fighting for this opportunity.
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[Lauren] I'm going
to have a heart attack.
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-Wow!
-Oh, my God.
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[Maneet]
Why should we hire you?
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You're going to find out
in ten minutes.
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-What are you do--
-[Mat] Back, back, back.
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-It's a train wreck.
-Chris...
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[Paco] Let's go, let's go.
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[breathing heavily]
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[theme music playing]
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[Maneet] This is going to be
exciting, this finale, huh?
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I... I am waiting.
No idea
who's going to win this.
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-[Maneet]
This is gonna be fun.
-[Chris] Very exciting.
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One of us
is walking out of here
with a brand-new sous-chef.
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[Maneet] I know.
This is going to be amazing.
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[intense music playing]
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Chefs, stop, over here.
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[Maneet sighs]
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[Chris] So, we wanted to set
the tone for the day.
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You got to put your
best foot forward,
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and we're going to be
taking this
very, very seriously.
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So every single one of you
can win this,
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but we're going
to be tough on you guys today.
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-[Maneet] Yeah.
-Yes, chef.
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There is a lot at stake
for you guys,
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but there is a lot
at stake for us also.
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Only one of you guys
is getting a job offer today.
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This is for real.
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Put your heads down,
focus on the ingredients
and get cooking.
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-Ready?
-Okay, guys.
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-Let's get to your stations.
-Let's get going.
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-Best of luck.
-Best of luck.
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-[Reuben] Thank you.
-[Mat] Thank you, chef.
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[Reuben] Someone at the end
of the day is going
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to get the proverbial keys
to the company.
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I know that the other three
standing next to me
are the best of the best.
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This is intense.
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Welcome back, champions.
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One by one
you emerged victorious
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from the preliminary battles
of this Desperately Seeking
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Sous-Chef Tournament.
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-How are you feeling?
-Everybody, better get
out of my way.
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This is my destiny.
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Whoever's left standing
at the end
will win the grand prize,
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a dream job
with a Chopped judge,
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Chris, Maneet, or Scott.
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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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Chris chose the ingredients
for the finale
appetizer basket.
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If you want to work for me,
you're going to have
to stay composed,
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be creative,
and manage the clock.
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-Sounds great.
-Sounds like a plan.
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That's what I'm going to do.
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[intense music playing]
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-[sighs]
-Get in there!
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-Oh, my gosh! Yes!
-Wow!
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-What?
-[Ted]
It's street corn ravioli.
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-Is that ravioli?
-Okay. This is great.
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[Ted] You also have
baby bok choy.
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-Bok choy baby.
-All right.
I can work with that.
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[Ted] Monkfish liver.
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Monkfish liver.
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-I don't love it.
-I love it.
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-[Ted] And yuzu kosho.
-[Reuben] This is crazy.
All right.
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I am feeling challenged.
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[laughs]
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Chefs, so if you come
to work for me,
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you'll often be asked
to take things
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as inspiration
for a whimsical,
delicious dish
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like these Mexican
street corn ravioli.
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Additionally, all four
of these ingredients
are on my menu,
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so I want to see
your comfort level
with all of them.
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-Oh, you got it, chef!
-[Reuben] Chef.
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-I'm ready for this!
-Let's do it!
Let's cook good food!
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Twenty minutes.
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-Clock starts now.
-Let's go!
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-Go, chefs! Go, go, go!
-Yeah.
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[intense music playing]
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Judges, we are finally
at the finale
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00:03:37,117 --> 00:03:39,851
of our Desperately Seeking
Sous-Chef Tournament.
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-Are you excited?
-Yes, 100%.
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Every minute I change my mind
as to who I want to try
and hire.
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[Scott]
I agree with you, Chris.
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We would be really lucky
to have any of these chefs
in our kitchens.
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-How are you feeling?
-I'm good, man.
I'm ready to go.
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[Chris] The real challenge,
I think, here
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is you've got two
very delicate
basket ingredients
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with the baby bok choy
and the monkfish liver.
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And then you've got a very
aggressive ingredient
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with that yuzu kosho,
which is extremely tart.
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Monkfish liver,
it has the beautiful texture
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of foie gras, but a little bit
of oceanic flavor.
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[Mat] Have you ever worked
with monkfish liver?
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-I've never worked
with monkfish liver but...
-Yeah.
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Me neither.
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00:04:18,626 --> 00:04:20,626
-Whoo!
-[Chris] Reuben.
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-[Reuben] Yes, chef.
-How are you liking
this basket?
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Oh, I'm actually
really, really enjoying it.
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All of these flavors
are really, really
comfortable to me.
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My style of cooking is Mexican
with Indian influence.
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So as soon as I see
the street corn ravioli,
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I know I'm going
to make a taco.
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I'm making
a monkfish liver taco
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with a street corn
ravioli crema.
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Reuben has shown us that
he can create amazing flavors.
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What I'm expecting from him
is a much more focused
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approach to the basket.
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[Chris] I think Mat's
a little bit sophisticated.
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He just has a little bit
of a...
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I think, a more refined
style of cooking.
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I'm making
steamed monkfish liver
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with seared bok choy
and Mexican street corn
vinaigrette.
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Let's throw in some yuzu.
Why not?
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00:05:06,106 --> 00:05:07,806
Mat, are you going
to give us a winning dish?
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Oh, of course.
That's all I do, chef.
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I should be hired
by one of the judges
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because of my drive
and my passion in this field
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I've worked with countless
Michelin-starred chefs.
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I have versatility
with knife work
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and working under
pressure, for sure.
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-[Mat] Behind you, baby.
-[Reuben] Clear, buddy.
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All of them are hungry.
They want to learn
something new.
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This competition is going
to change their lives
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and there is so much
at stake for them.
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Okay.
Everything's on the line.
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Everything's on line
for me right now.
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I'm doing this for my kids,
for my family, for my career
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I really want to showcase
my diverse background.
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Monkfish liver behaves
like foie gras,
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so I'm gonna go
on a fine-dining route.
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I'm making pan-seared
monkfish liver
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with a yuzu kosho
corn veloute.
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I didn't grow up with a lot
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I was 18
when I became a parent.
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I've worked so hard
and for so many years
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I felt undervalued.
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These judges embody success
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00:06:04,098 --> 00:06:05,664
and the way
I look at the judges
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is how I hope
my kids to look at me.
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Come on, shallot.
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Lauren, how are you
feeling about this basket?
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I generally
do not like liver, but um...
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I'm gonna make something
taste good for you all.
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Monkfish liver, the texture
is unappealing to me.
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My God.
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I just shave off
a little of the top
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and throw it
in the food processor.
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I'm gonna make
a duxelles with it.
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I add garlic, shallots,
jalapeno, and mushrooms.
All right.
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I am making a monkfish live
and mushroom duxelles pastr
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with sauteed bok choy.
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Does anyone have
extra cilantro?
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-Do you have cilantro?
-I got cilantro down here.
Sure.
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[Lauren] Down here.
Thank you. Behind...
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Behind you.
Just a bunch, it's fine.
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Lauren, she started off being
very nervous,
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and we had to talk to her
to make sure
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she got that confidence in her
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because her food
speaks for itself.
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[Ted] Less than
15 minutes to go, chefs.
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00:07:07,528 --> 00:07:08,960
[Lauren] Heard.
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00:07:10,731 --> 00:07:14,533
[Mat] Yuzu kosho
is fermented citrus.
It's very spicy.
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It reminds me
of red chili paste
with citrus.
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I emulsify it
with lemon and ricotta.
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00:07:22,509 --> 00:07:24,142
[Reuben] I've been working
in university dining
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00:07:24,211 --> 00:07:27,212
and I oversee a team
of over 30 cooks.
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My next job opportunity,
I'm looking to learn.
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00:07:30,450 --> 00:07:32,818
Working with one of these
great, great chefs
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would push me
to be a better chef.
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[Ted] Ten minutes left, chefs.
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00:07:39,226 --> 00:07:41,159
[Paco] I want to make
a veloute to complement
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the richness
of the monkfish liver.
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So, I'm adding yuzu kosho,
tomatillos,
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Mexican crema to the blender
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00:07:51,038 --> 00:07:53,205
Ooh!
Ho, ho, ho, ho...
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00:07:53,207 --> 00:07:55,607
[Lauren] I want to add
a crispy element to my dish
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00:07:55,609 --> 00:07:57,943
So, I trim the edges
off my ravioli
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00:07:58,044 --> 00:08:00,111
and I drop them in the fryer
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00:08:00,113 --> 00:08:01,947
[Ted] Less than five minutes
to go, chefs.
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00:08:02,048 --> 00:08:05,350
Oh, my God. It's not good.
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00:08:05,419 --> 00:08:07,619
All right.
How am I gonna do this?
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00:08:08,956 --> 00:08:10,889
[Scott] Lauren is trying
to make spanakopita,
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00:08:10,891 --> 00:08:12,624
with the filling
that she created.
199
00:08:12,626 --> 00:08:14,726
-There's not a lot
of time to do this.
-[Chris] No.
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00:08:14,728 --> 00:08:17,262
[Lauren] I don't even know
if this is going to work.
201
00:08:17,331 --> 00:08:19,865
I don't know why I did this.
202
00:08:19,933 --> 00:08:21,700
It's such a disaster.
203
00:08:21,702 --> 00:08:23,935
[Paco] Keep going. Keep going.
Still got five minutes.
204
00:08:23,937 --> 00:08:25,804
Thanks, man.
205
00:08:25,806 --> 00:08:26,872
This is insane.
206
00:08:26,874 --> 00:08:30,942
I feel like I'm gonna
have a heart attack.
207
00:08:30,944 --> 00:08:33,512
I can't go home.
I can't go home.
I can't go home.
208
00:08:40,153 --> 00:08:41,219
[Lauren sighs]
209
00:08:41,221 --> 00:08:43,355
I'm just not feeling
confident at this point.
210
00:08:43,423 --> 00:08:44,922
[Lauren sighs]
Oh, my God.
211
00:08:44,924 --> 00:08:46,725
-[Ted] Four minutes, chefs.
-[Lauren] It's never
going to happen.
212
00:08:46,727 --> 00:08:48,827
-Lauren, you got this.
Head down.
-[Maneet] It's okay, Lauren.
213
00:08:48,829 --> 00:08:50,328
-You got it.
-[Scott] Let's go. You got it.
214
00:08:50,330 --> 00:08:52,764
She's not giving up,
which I'm loving.
She's not giving up.
215
00:08:52,833 --> 00:08:56,535
[Lauren] I'm still in it.
I'm still in it.
Oh, my God, my pan.
216
00:08:56,636 --> 00:08:58,737
Lauren's in the weeds,
she looks a little flustered.
217
00:08:58,805 --> 00:09:00,472
Oh, my God!
218
00:09:00,474 --> 00:09:02,340
[Reuben] Everybody's pushing
themselves to the limit,
like, this is crazy.
219
00:09:02,409 --> 00:09:03,508
[Reuben] You got this, Lauren.
220
00:09:03,510 --> 00:09:05,343
[Lauren] Behind. Thank you.
Behind you.
221
00:09:05,445 --> 00:09:07,245
[Chris] The pressure
is so incredibly high.
222
00:09:07,347 --> 00:09:09,047
Only one of these chefs
is going to get a job offer,
223
00:09:09,116 --> 00:09:12,717
and you can see them,
they're literally fighting
for this opportunity.
224
00:09:12,719 --> 00:09:15,420
-Come on, Lauren!
You can do it.
-Thank you, chef.
225
00:09:15,422 --> 00:09:16,855
I know I need
a fresh component,
226
00:09:16,957 --> 00:09:20,959
so I quickly throw
together radicchio slaw.
227
00:09:20,961 --> 00:09:22,928
Two-minute warning, chefs.
228
00:09:22,930 --> 00:09:24,462
[dramatic music playing]
229
00:09:29,403 --> 00:09:31,036
Paco,
how's things over there?
230
00:09:31,104 --> 00:09:34,406
-Coming along. Coming along.
-[Lauren] Oh, [bleep].
231
00:09:34,408 --> 00:09:36,708
[bleep]. Mmm!
232
00:09:38,211 --> 00:09:40,612
Oh, my God.
Lauren's spanakopita is burnt.
233
00:09:40,614 --> 00:09:42,747
[Lauren] Oh, my God.
What a mess.
234
00:09:45,419 --> 00:09:47,252
-Oh, man.
-[Maneet mouthing]
235
00:09:48,488 --> 00:09:52,524
Oh, I burnt them all.
They're all burnt.
236
00:09:52,526 --> 00:09:54,426
I don't even know
what to do at this point.
237
00:09:54,428 --> 00:09:55,961
Everything is burnt.
238
00:09:55,963 --> 00:09:57,762
[Chris] Very, very
worried about Lauren.
239
00:09:57,831 --> 00:09:59,531
She's running out of time,
but she's also starting
240
00:09:59,533 --> 00:10:00,999
to physically fall apart.
241
00:10:01,001 --> 00:10:02,100
[Scott] Yes.
242
00:10:02,102 --> 00:10:04,903
This is so sad.
243
00:10:04,905 --> 00:10:06,504
You got this. Come one!
244
00:10:06,506 --> 00:10:10,742
[Ted] Champions,
the finale appetizer round
is winding down.
245
00:10:10,844 --> 00:10:12,410
Ten, nine, eight...
246
00:10:12,412 --> 00:10:13,945
-What do you want help with?
-I'm...
247
00:10:13,947 --> 00:10:15,614
-Oh, my God, you're amazing.
-[Ted] Seven, six...
248
00:10:15,616 --> 00:10:17,616
[Lauren] I can't...
there's nothing else
I can do here.
249
00:10:17,618 --> 00:10:19,851
[Ted] Five, four,
three, two, one.
250
00:10:19,953 --> 00:10:21,720
-Season, season, season.
-You're incredible.
251
00:10:21,722 --> 00:10:23,655
-[Ted] Time's up.
Please step back.
-[Lauren] Thank you.
252
00:10:23,724 --> 00:10:25,690
[applause]
253
00:10:25,692 --> 00:10:27,158
Love it.
254
00:10:27,260 --> 00:10:28,860
-Hey, way to hang in there.
-[Lauren] Thank you.
255
00:10:28,929 --> 00:10:30,662
[Mat] Good job.
I'm happy for you.
256
00:10:30,764 --> 00:10:32,831
Oh, no.
257
00:10:32,833 --> 00:10:37,035
I forgot my wontons
in the fryer.
258
00:10:37,037 --> 00:10:39,504
[exhales sharply]
259
00:10:39,506 --> 00:10:43,108
My ravioli, they're still
in the fryer basket.
260
00:10:43,110 --> 00:10:45,510
I just crumbled, you know?
261
00:10:45,512 --> 00:10:48,046
I just overcomplicated
the ingredients
and overthought
262
00:10:48,115 --> 00:10:50,415
and cracked under pressure.
263
00:10:50,417 --> 00:10:51,950
[tense music playing]
264
00:10:59,459 --> 00:11:01,660
Chefs, you've arrived
at the Chopping Block.
265
00:11:01,728 --> 00:11:05,063
In the basket,
street corn ravioli,
baby bok choy,
266
00:11:05,165 --> 00:11:07,599
monkfish liver,
and yuzu kosho.
267
00:11:07,601 --> 00:11:10,135
Chef Paco, please tell us
about your appetizer.
268
00:11:10,236 --> 00:11:13,104
In front of you, you have
a pan-seared monkfish liver
269
00:11:13,106 --> 00:11:14,806
with stir-fried bok choy
270
00:11:14,808 --> 00:11:18,710
and a corn yuzu
kosho veloute.
271
00:11:18,712 --> 00:11:20,111
Chef, why do you think
we should hire you
272
00:11:20,113 --> 00:11:21,746
based on this dish alone?
273
00:11:21,848 --> 00:11:23,314
[Paco] To me, less is more.
274
00:11:23,316 --> 00:11:24,649
I wanted
to really keep it simple,
275
00:11:24,718 --> 00:11:27,519
and I didn't want
to go too crazy with it.
276
00:11:27,621 --> 00:11:29,421
You said simple.
277
00:11:29,423 --> 00:11:32,123
There's nothing simple
about this dish.
278
00:11:32,125 --> 00:11:34,459
Which is what I love.
279
00:11:34,561 --> 00:11:36,661
This sauce, it's delicious.
280
00:11:36,730 --> 00:11:39,798
It's got heat, creaminess.
281
00:11:39,800 --> 00:11:43,401
This is definitely
a dish that I could serve
at one of my restaurants.
282
00:11:43,403 --> 00:11:44,502
Thank you.
283
00:11:44,504 --> 00:11:47,105
-I agree. This is spectacular.
-Thank you.
284
00:11:47,107 --> 00:11:50,108
This monkfish liver,
it is sensual
285
00:11:50,110 --> 00:11:52,310
and supple and sexy.
286
00:11:52,312 --> 00:11:53,578
[Paco laughs]
Thank you.
287
00:11:53,679 --> 00:11:56,548
[Scott] And that's the type
of food that I want to serve.
288
00:11:56,616 --> 00:11:58,216
Thank you very much.
289
00:11:58,218 --> 00:12:03,054
I curated this basket,
but it feels like
you curated the basket.
290
00:12:03,056 --> 00:12:04,856
I do think the bok choy
is a little underutilized,
291
00:12:04,958 --> 00:12:06,558
but this is just
a stellar dish.
292
00:12:06,626 --> 00:12:09,060
-It's your strongest dish
of the competition.
-Thank you.
293
00:12:09,129 --> 00:12:11,429
I've always felt I was the guy
behind the guy.
294
00:12:11,431 --> 00:12:13,798
And I think the judges
can help me
295
00:12:13,800 --> 00:12:15,300
be the guy in the front now.
296
00:12:15,302 --> 00:12:16,801
I'm the chef for you, buddy.
297
00:12:16,803 --> 00:12:18,103
[giggles]
298
00:12:18,105 --> 00:12:19,304
Chef Reuben.
299
00:12:19,306 --> 00:12:21,439
Chefs, in front of you,
I have a monkfish liver taco,
300
00:12:21,541 --> 00:12:25,410
a sweet corn ravioli crema,
and a bok choy salad on top.
301
00:12:28,215 --> 00:12:31,049
I love what you did
with the ravioli itself,
making a crema out of it.
302
00:12:31,151 --> 00:12:34,419
I like the sauce that you made
with the baby bok choy.
303
00:12:34,421 --> 00:12:38,056
The fact that you saw
the Mexican street corn
304
00:12:38,058 --> 00:12:43,228
and went in a taco direction,
I think that was very clever.
305
00:12:43,230 --> 00:12:46,231
The corn tortilla complements
the sweet corn ravioli,
306
00:12:46,233 --> 00:12:48,333
but I think
the monkfish liver
307
00:12:48,401 --> 00:12:52,504
is too rich to give
this much of it
on top of a taco.
308
00:12:52,506 --> 00:12:53,638
Yeah, I agree.
309
00:12:53,707 --> 00:12:55,240
If you want to work
with a chef like us,
310
00:12:55,308 --> 00:12:57,709
and particularly with me,
it's really about restraint.
311
00:12:57,711 --> 00:12:59,110
Yes, chef.
312
00:12:59,112 --> 00:13:01,846
How much of a hand do you have
in your restaurants
313
00:13:01,948 --> 00:13:03,548
as far as, like,
wanting to teach people
314
00:13:03,617 --> 00:13:05,116
and make them grow
to the next level?
315
00:13:05,118 --> 00:13:07,619
Reuben, the one thing
which I love about what I do
316
00:13:07,621 --> 00:13:10,054
is teach whatever
I have learned,
317
00:13:10,123 --> 00:13:12,524
because I learn more.
318
00:13:12,526 --> 00:13:15,226
-There's always
an open-door policy.
-Yes.
319
00:13:15,228 --> 00:13:16,461
Next, Chef Mat.
320
00:13:16,463 --> 00:13:18,963
So, chefs, in front of you,
I have a steamed monkfish
321
00:13:19,065 --> 00:13:22,133
with a yuzu ricotta
and seared bok choy.
322
00:13:25,305 --> 00:13:27,438
Well, chef,
I got to tell you, man.
323
00:13:27,507 --> 00:13:30,041
There's some really great
layers of flavor here.
324
00:13:30,143 --> 00:13:31,309
Thank you, chef.
325
00:13:31,311 --> 00:13:34,212
I love the char that you have
on that bok choy,
326
00:13:34,214 --> 00:13:38,416
and your usage
of the yuzu kosho is genius.
327
00:13:38,418 --> 00:13:41,119
That adds just enough
backdrop of spice.
328
00:13:41,121 --> 00:13:43,822
This is something I could
totally see served
in one of my restaurants.
329
00:13:43,824 --> 00:13:45,490
-Wow!
-Definitely one of my
higher-end restaurants.
330
00:13:45,492 --> 00:13:47,125
Thank you, chef.
Appreciate that.
331
00:13:47,127 --> 00:13:51,563
The fun about bok choy
is celebrating the leaf
and the stem.
332
00:13:51,631 --> 00:13:52,764
And you've done that.
333
00:13:52,832 --> 00:13:55,500
-There is that crunch.
-Thank you so much, chef.
334
00:13:55,502 --> 00:14:00,405
I love everything about it,
except some of the monkfish
I have is actually raw still.
335
00:14:00,407 --> 00:14:03,241
-[Mat] Okay.
-But flavor-wise,
it's really brilliant.
336
00:14:03,343 --> 00:14:04,775
Thank you.
337
00:14:04,777 --> 00:14:07,512
I'm desperate for this job
for one of you,
because this is my dream.
338
00:14:07,514 --> 00:14:09,314
I've been watching Chopped
since I was a kid
339
00:14:09,316 --> 00:14:10,748
and I shared that
with my mother.
340
00:14:10,850 --> 00:14:13,718
I finally
get this opportunity,
and it's amazing.
341
00:14:13,720 --> 00:14:16,120
Thank you, Chef Mat.
Finally, Chef Lauren.
342
00:14:16,122 --> 00:14:19,257
I have prepared for you
a monkfish liver
343
00:14:19,325 --> 00:14:21,159
and duxelles stuffed pastry
344
00:14:21,261 --> 00:14:25,230
with Asian slaw
and sauteed bok choy.
345
00:14:26,933 --> 00:14:30,468
Things were not going your way
in that kitchen,
but you did not give up.
346
00:14:30,470 --> 00:14:33,304
It pains me to see you
as upset as you were,
347
00:14:33,306 --> 00:14:36,241
because I think you have
the drive that it takes
to push a team.
348
00:14:36,342 --> 00:14:37,341
[Lauren] Thank you.
349
00:14:37,410 --> 00:14:39,344
I can't tell you how proud
I am of the journey
350
00:14:39,412 --> 00:14:41,512
that you've taken
just in front of us.
351
00:14:41,514 --> 00:14:43,047
Thank you.
352
00:14:43,049 --> 00:14:48,953
Your utilization
of the monkfish liver...
is the best so far.
353
00:14:49,022 --> 00:14:50,855
-Yep.
-[Lauren] Wow.
354
00:14:50,924 --> 00:14:51,990
This was delicious.
355
00:14:51,992 --> 00:14:53,691
[chuckles]
356
00:14:53,693 --> 00:14:56,928
It's kind of like a play
on a beef Wellington,
which I think is brilliant.
357
00:14:56,930 --> 00:14:58,128
[laughs]
358
00:14:58,130 --> 00:14:59,931
[Chris] You perfectly
cooked your monkfish liver,
359
00:14:59,933 --> 00:15:02,600
having it be just a part
of the mousse
and your filling.
360
00:15:02,602 --> 00:15:05,403
-You really solved
the riddle of the basket.
-Thanks.
361
00:15:05,405 --> 00:15:08,907
But where's the Mexican
street corn ravioli?
362
00:15:08,909 --> 00:15:12,310
So, I had trimmed off
the sides,
popped 'em in the fryer,
363
00:15:12,312 --> 00:15:14,345
and they're still
in that fryer basket.
364
00:15:14,414 --> 00:15:16,514
-So, they're not on the plate?
-They're not
on the plate, chef.
365
00:15:16,516 --> 00:15:18,116
Aah!
366
00:15:18,118 --> 00:15:21,085
-Now, that's a problem.
-I know.
367
00:15:21,154 --> 00:15:22,954
[Chris] You know,
you've put us
in a difficult position
368
00:15:22,956 --> 00:15:25,323
because you gave us
the most delicious bite
of the entire round,
369
00:15:25,325 --> 00:15:26,758
but you left off
an ingredient.
370
00:15:26,826 --> 00:15:27,859
Yeah.
371
00:15:27,961 --> 00:15:30,261
So why should we consider
moving you on anyway?
372
00:15:30,363 --> 00:15:33,197
A job offer would mean
that you are not looking
373
00:15:33,199 --> 00:15:35,133
to hire necessarily
someone perfect,
374
00:15:35,201 --> 00:15:40,204
but someone who brings
sunshine into the kitchen
or some sass.
375
00:15:40,206 --> 00:15:43,942
-I don't settle
for less than 100%.
-Okay.
376
00:15:43,944 --> 00:15:45,643
You packed a lot of drama
into those 20 minutes.
377
00:15:45,745 --> 00:15:47,345
[all chuckle]
378
00:15:47,447 --> 00:15:48,713
-Thank you, champs.
-[Reuben] Thank you.
379
00:15:48,715 --> 00:15:50,815
-[Mat] Thank you.
-[Lauren] Thank you.
380
00:15:50,817 --> 00:15:52,417
-[Reuben] Thank you.
-[Lauren] Thank you.
381
00:15:53,453 --> 00:15:55,253
-We all like Lauren, right?
-Yeah.
382
00:15:55,355 --> 00:15:58,122
We all need a staff member
like Lauren.
383
00:15:58,124 --> 00:15:59,223
-[Maneet] Yes.
-[Chris] Yeah.
384
00:15:59,225 --> 00:16:02,160
That level of positivity,
incredible likability.
385
00:16:02,261 --> 00:16:05,430
So, does that outweigh
that she missed
a basket ingredient?
386
00:16:06,733 --> 00:16:08,165
The rules are different here.
387
00:16:08,167 --> 00:16:10,001
The rules have been different
throughout
the whole competition.
388
00:16:10,003 --> 00:16:12,337
-This is not an easy decision.
-Hmm.
389
00:16:16,609 --> 00:16:18,309
[intense music playing]
390
00:16:22,615 --> 00:16:25,917
So, whose dish
is on the Chopping Block?
391
00:16:26,953 --> 00:16:28,720
[intense music playing]
392
00:16:40,033 --> 00:16:42,700
[Ted] Chef Lauren,
you've been Chopped.
Judges?
393
00:16:42,702 --> 00:16:46,938
Lauren, the flavors that
you created were delicious,
394
00:16:46,940 --> 00:16:48,740
but we couldn't overlook
the fact
395
00:16:48,841 --> 00:16:53,311
that you left the street corn
ravioli out of your dish.
396
00:16:53,313 --> 00:16:57,715
And so, we will not be
extending you a job offer.
397
00:16:57,717 --> 00:16:59,650
Thank you
for the opportunity, chefs.
398
00:16:59,719 --> 00:17:01,319
-It was an honor cooking
for each of you.
-Yeah.
399
00:17:01,321 --> 00:17:02,954
-Good luck, guys.
-Thank you.
400
00:17:03,023 --> 00:17:05,423
Kill it, okay?
Absolutely.
401
00:17:05,425 --> 00:17:06,858
All right. Bye.
402
00:17:08,528 --> 00:17:09,660
[chuckles]
403
00:17:09,729 --> 00:17:13,164
I really gave it my all.
So, no regrets.
404
00:17:13,232 --> 00:17:14,365
So good.
405
00:17:14,367 --> 00:17:16,501
-We need more strong women
in this industry.
-I know!
406
00:17:16,503 --> 00:17:18,302
-Stay in the industry.
-I will.
407
00:17:18,304 --> 00:17:21,005
[Scott] Chefs, all of you
have feedback.
408
00:17:21,007 --> 00:17:24,409
There is very little reason
why you shouldn't
be successful
409
00:17:24,411 --> 00:17:26,144
moving forward
in this kitchen.
410
00:17:26,245 --> 00:17:27,912
The best thing that you can do
411
00:17:27,914 --> 00:17:30,715
is to provide us with very
difficult decisions to make.
412
00:17:30,717 --> 00:17:32,083
Yes, chef.
413
00:17:32,085 --> 00:17:34,519
Get on your stations
and let's get this
next round started.
414
00:17:36,089 --> 00:17:37,922
Chef Reuben, Chef Mat,
Chef Paco,
415
00:17:37,924 --> 00:17:41,159
the ingredients for this
entree basket
were selected by Scott.
416
00:17:41,227 --> 00:17:42,827
Bring it on, chef.
417
00:17:42,829 --> 00:17:45,129
[suspenseful music playing]
418
00:17:46,966 --> 00:17:48,499
Let's see what he chose.
419
00:17:49,636 --> 00:17:51,102
-Oh...
-Yes!
420
00:17:51,104 --> 00:17:53,604
[laughs]
421
00:17:53,606 --> 00:17:55,540
-What?
-What is this?
422
00:17:55,608 --> 00:17:57,909
[Ted] We've got
'o pere e 'o musso.
423
00:17:57,911 --> 00:18:00,545
-Oh, my gosh.
-Is this pork skin?
424
00:18:02,649 --> 00:18:05,850
-[Ted] Green chickpeas.
-I can work with that, too.
425
00:18:06,920 --> 00:18:08,019
Oh!
426
00:18:08,021 --> 00:18:10,655
-[Ted] Pork crown roast.
-Fit for a king.
427
00:18:11,925 --> 00:18:15,059
-Peanut butter?
-[Ted] And chunky
peanut butter.
428
00:18:16,129 --> 00:18:17,962
So, chefs, the thought process
of the ingredients
429
00:18:18,030 --> 00:18:20,965
in this basket are things
that I love
430
00:18:21,033 --> 00:18:25,570
that 'o pere e 'o musso
is a Neapolitan street food.
431
00:18:25,572 --> 00:18:28,439
It's pig bits. It's delicious.
432
00:18:28,541 --> 00:18:32,510
And that chunky peanut butter
is just close to my heart.
433
00:18:32,512 --> 00:18:35,313
It's a seemingly
simple basket, right?
434
00:18:35,315 --> 00:18:37,048
But it takes a lot
to get to simple.
435
00:18:37,117 --> 00:18:40,051
Your final product should be
a perfect dish.
436
00:18:40,153 --> 00:18:42,153
-Understood, chef.
-You got it, chef.
437
00:18:43,256 --> 00:18:45,323
Thirty minutes
to complete the challenge.
438
00:18:46,326 --> 00:18:47,959
-Clock starts now.
-[Mat] Let's go, baby.
439
00:18:48,060 --> 00:18:49,327
-Behind you.
-Go, chefs! Go, go, go!
440
00:18:49,329 --> 00:18:50,695
Go, get 'em, chefs. Let's go.
441
00:18:50,697 --> 00:18:52,163
[tense music playing]
442
00:18:53,433 --> 00:18:54,565
[Mat] Behind.
443
00:18:54,601 --> 00:18:57,702
I love to be inspired
by various cities in Italy,
444
00:18:57,704 --> 00:19:01,906
particularly Naples,
because my family is from
very close to there.
445
00:19:01,908 --> 00:19:05,943
'O pere e 'o musso
is a Neapolitan street food.
446
00:19:05,945 --> 00:19:08,946
It is boiled bits of pork.
447
00:19:10,416 --> 00:19:12,517
'O pere e 'o musso,
it looks like pieces of pork
448
00:19:12,519 --> 00:19:14,752
that maybe can be fried up.
449
00:19:14,854 --> 00:19:17,321
I'm making
a seared pork cutlet
450
00:19:17,323 --> 00:19:19,390
with 'o pere e 'o musso
and panzanella
451
00:19:19,392 --> 00:19:21,459
and a green chickpea
peanut butter sauce.
452
00:19:21,561 --> 00:19:23,294
How are you guys
doing down there?
453
00:19:23,296 --> 00:19:26,531
-Oh, we're doing great, baby.
How are you?
-Living the dream!
454
00:19:26,533 --> 00:19:29,333
Chef Scott told me that
I need to practice restraint
455
00:19:29,435 --> 00:19:31,102
I'm trying to do this
with this dish,
456
00:19:31,104 --> 00:19:33,037
because I want Chef Scott
to see
457
00:19:33,139 --> 00:19:35,373
that I take direction
really well.
458
00:19:35,375 --> 00:19:38,242
Reuben is working
in a university kitchen,
459
00:19:38,344 --> 00:19:41,312
and he is leading a big team.
460
00:19:41,314 --> 00:19:43,814
It's not like working
in a restaurant.
461
00:19:43,816 --> 00:19:47,318
You don't get to show
your creativity as much.
462
00:19:47,320 --> 00:19:48,452
Back, back, back!
463
00:19:48,521 --> 00:19:50,221
Chef Mat is currently working
464
00:19:50,223 --> 00:19:52,557
at a Michelin-starred
restaurant in Los Angeles,
465
00:19:52,658 --> 00:19:55,793
and it seems to me like
he just craves knowledge.
466
00:19:55,795 --> 00:19:59,330
I am so thrilled that these
ingredients just came to me.
467
00:20:00,533 --> 00:20:02,600
I'm not too familiar
with 'o pere e 'o musso,
468
00:20:02,602 --> 00:20:05,836
but pig ears,
that's like a childhood
snack I would eat.
469
00:20:05,905 --> 00:20:07,305
[chuckles]
470
00:20:07,307 --> 00:20:10,107
I instantly think
Filipino cuisine.
471
00:20:10,109 --> 00:20:11,943
So, I'm making
a pan-seared pork chop
472
00:20:12,011 --> 00:20:14,612
with 'o pere e 'o musso,
kare-kare sauce.
473
00:20:14,614 --> 00:20:16,614
Kare-kare,
it's just beef broth
474
00:20:16,616 --> 00:20:18,816
with mirepoix
and peanut butter.
475
00:20:21,120 --> 00:20:23,321
[Chris] Paco is trying to set
a really good example
for his kids.
476
00:20:23,323 --> 00:20:25,856
He spent 13 years with
the same restaurant group
477
00:20:25,925 --> 00:20:29,026
and is looking to continue
to grow and provide
for his kids,
478
00:20:29,028 --> 00:20:31,128
but also show
a strong work ethic.
479
00:20:32,932 --> 00:20:38,102
I'm making a grilled pork ch
with 'o pere e 'o musso,
madeira sauce.
480
00:20:39,939 --> 00:20:41,706
I'm a better sous-chef
than my competitors
481
00:20:41,708 --> 00:20:44,141
because there's nobody
who works harder than I do.
482
00:20:45,545 --> 00:20:47,211
[Ted] Twenty minutes
to go, chefs.
483
00:20:50,216 --> 00:20:52,717
The green chickpeas,
you have to peel
484
00:20:52,719 --> 00:20:56,120
each and every chickpea
individually.
485
00:20:56,122 --> 00:20:58,422
[Reuben] Man, these chickpea
are a pain in my butt.
486
00:20:58,424 --> 00:21:00,992
I'm having so much trouble
trying to get these out.
487
00:21:00,994 --> 00:21:04,328
I'm scared that
I'm losing a lot of time.
488
00:21:04,330 --> 00:21:07,164
Reuben, is this dish going
to convince us
489
00:21:07,266 --> 00:21:10,735
that you are going to be
one of our new sous-chefs?
490
00:21:10,836 --> 00:21:12,937
I'm fairly certain about that.
491
00:21:13,006 --> 00:21:14,605
The opportunity to work
with Chef Maneet
492
00:21:14,607 --> 00:21:16,707
would be an absolute
dream come true.
493
00:21:16,709 --> 00:21:19,810
I was born in India,
but I shied away
from Indian cooking.
494
00:21:19,812 --> 00:21:23,047
I need Maneet to help me get
back in touch with my roots.
495
00:21:24,217 --> 00:21:26,817
Anyone want an extra piece?
Just kidding.
496
00:21:26,819 --> 00:21:30,021
Pork crown roast,
it's two rib racks
shaped into a crown.
497
00:21:30,023 --> 00:21:33,024
I'm just treating it
as a pork chop.
498
00:21:34,727 --> 00:21:37,628
The green chickpea,
I cannot shuck these in time
499
00:21:37,630 --> 00:21:39,630
so I'm just going to blanch
the whole thing
500
00:21:39,632 --> 00:21:42,099
and make it
as a chickpea puree.
501
00:21:45,438 --> 00:21:46,937
Chefs, ten minutes to go!
502
00:21:47,039 --> 00:21:48,406
-[Maneet] Paco!
-Yes!
503
00:21:48,408 --> 00:21:49,740
Why should we hire you?
504
00:21:49,842 --> 00:21:51,342
You're gonna find out
in ten minutes.
505
00:21:51,444 --> 00:21:53,544
[Scott laughs]
506
00:21:53,613 --> 00:21:55,313
I'm taking
this pork crown roast
507
00:21:55,315 --> 00:21:58,749
and I'm choosing
to leave the bone on.
508
00:21:58,818 --> 00:22:00,418
It helps keep the meat juicy
509
00:22:00,420 --> 00:22:03,220
but the problem is
it extends the cooking time
510
00:22:03,222 --> 00:22:06,791
So, I pop them
right in the oven.
511
00:22:06,793 --> 00:22:08,859
This peanut butter
is going to go great
with the chickpeas.
512
00:22:08,928 --> 00:22:12,530
I'm making
a peanut butter hummus.
513
00:22:12,532 --> 00:22:17,635
I grabbed some asparagus
to grill and really make this
a complete entree.
514
00:22:17,737 --> 00:22:19,704
[Reuben] Panzanella
is salad with bread in it.
515
00:22:19,706 --> 00:22:20,838
Coming down, right behind.
516
00:22:20,940 --> 00:22:23,007
I'm dropping bread
into the fryer.
517
00:22:23,009 --> 00:22:24,608
So, get over here, Paco.
518
00:22:24,610 --> 00:22:26,410
[Paco] Thank you.
519
00:22:26,412 --> 00:22:28,212
I have lemon juice,
little zucchini.
520
00:22:28,214 --> 00:22:30,748
Then I throw the fried bread
and some of the fried
521
00:22:30,817 --> 00:22:33,150
pork snout and feet
right into the bowl.
522
00:22:33,219 --> 00:22:35,319
[Scott] Four minutes.
You got to start plating.
523
00:22:37,623 --> 00:22:41,726
[Mat] How can I make this
my own modern twist
to elevate kare-kare?
524
00:22:41,728 --> 00:22:45,763
I think sauce charcuterie,
currants, cornichons,
coriander.
525
00:22:45,865 --> 00:22:47,865
I'm putting myself out there
526
00:22:47,900 --> 00:22:49,433
Two-minute warning, chefs.
527
00:22:51,738 --> 00:22:53,337
[Scott] Let's get it
on the plate, chefs.
528
00:22:55,775 --> 00:22:57,641
I have less
than two minutes left,
529
00:22:57,743 --> 00:22:59,977
and I don't have
a single thing on the plate.
530
00:22:59,979 --> 00:23:01,445
[Scott] Paco,
you've got to move, man.
531
00:23:01,514 --> 00:23:04,248
[Paco] Yes!
I'm going 100 miles an hour.
532
00:23:04,317 --> 00:23:06,550
The pork chops
aren't even done yet.
533
00:23:06,619 --> 00:23:10,121
Son of a [bleep].
I hope it's [bleep]
cooked, man.
534
00:23:10,123 --> 00:23:12,156
-[Scott] He's got it.
-[Ted] Get those entrees
buttoned in.
535
00:23:12,225 --> 00:23:13,424
[judges] Ten seconds.
536
00:23:13,426 --> 00:23:15,426
[Ted] Ten, nine, eight...
537
00:23:15,428 --> 00:23:17,328
-What are you do--
-[Chris] Get it on the plate,
chefs.
538
00:23:17,330 --> 00:23:18,662
-Let's go, let's go.
-[Maneet] Plate!
539
00:23:18,731 --> 00:23:21,298
-[Ted] Six, five.
-Come on, man.
540
00:23:21,300 --> 00:23:24,802
[Ted] Three, two, one.
541
00:23:24,804 --> 00:23:26,604
Time's up!
Please step back.
542
00:23:26,606 --> 00:23:27,638
[applause]
543
00:23:27,707 --> 00:23:30,641
[Mat laughs]
544
00:23:30,743 --> 00:23:33,277
[Paco] Cutting it close.
Thought I had more time.
545
00:23:33,279 --> 00:23:35,946
[Chris] Paco, if you're going
to stress me out like that
on the regular,
546
00:23:35,948 --> 00:23:38,315
maybe I'm going
to rethink my offer.
547
00:23:38,317 --> 00:23:40,718
Phew! I hope the...
548
00:23:40,720 --> 00:23:42,820
The pork is...
it's fully cooked.
549
00:23:42,822 --> 00:23:46,123
Well, he really did leave that
in the pan as long
as he possibly could.
550
00:23:46,125 --> 00:23:47,324
Yeah.
551
00:23:48,628 --> 00:23:49,760
[sighs]
552
00:23:55,601 --> 00:23:57,501
[tense music playing]
553
00:24:00,039 --> 00:24:02,106
Champions,
your finale entree basket
554
00:24:02,108 --> 00:24:05,609
contained 'o pere e 'o musso,
green chickpeas,
555
00:24:05,611 --> 00:24:08,746
pork crown roast,
and chunky peanut butter.
556
00:24:08,815 --> 00:24:10,247
Chef Mat, what have you made?
557
00:24:10,349 --> 00:24:13,150
So here we have pan-seared
pork kare-kare,
558
00:24:13,219 --> 00:24:16,520
which is a traditional
Filipino dish
with sauce charcuterie.
559
00:24:20,760 --> 00:24:22,026
Chef...
560
00:24:22,028 --> 00:24:23,928
I love this.
561
00:24:23,930 --> 00:24:26,530
There's spice here.
There's layers of flavor.
562
00:24:26,532 --> 00:24:29,700
I think you could have cooked
the pork chop
a little bit less.
563
00:24:29,702 --> 00:24:32,002
-It's a little dry.
-Okay. Yeah.
564
00:24:32,004 --> 00:24:34,238
-But your flavor is delicious.
-Thank you, chef.
565
00:24:34,307 --> 00:24:37,107
The savoriness, the tartness
that you get from
the cornichons,
566
00:24:37,109 --> 00:24:39,410
the sweetness that you get
from the currants.
567
00:24:39,412 --> 00:24:43,547
It is a really addictive sauce
that you've created over here.
568
00:24:43,616 --> 00:24:45,850
-I'm really
taken by the sauce.
-Thank you, chef.
569
00:24:45,918 --> 00:24:48,519
I have a line of sauces
and barbecue sauces,
570
00:24:48,521 --> 00:24:50,221
and I could bottle this
and sell this, too.
571
00:24:50,223 --> 00:24:51,555
Oh-hey! Thank you.
572
00:24:51,624 --> 00:24:54,825
I was looking for simplicity
and refinement,
573
00:24:54,827 --> 00:24:56,861
and I feel like you...
you showed that to us here.
574
00:24:56,929 --> 00:24:58,228
Thank you.
575
00:24:58,230 --> 00:25:01,031
And you did it through a prism
of personal life experiences.
576
00:25:01,033 --> 00:25:04,101
-I love
those personal stories.
-[Mat] Thank you, chef.
577
00:25:04,103 --> 00:25:06,203
-Yeah, really good.
Good job, chef.
-[Mat] Thank you.
578
00:25:06,205 --> 00:25:08,906
Thank you, Chef Mat.
Next up, Chef Paco.
579
00:25:08,908 --> 00:25:10,808
In front of you, you have
a grilled pork chop
580
00:25:10,810 --> 00:25:12,042
with peanut butter hummus,
581
00:25:12,144 --> 00:25:15,045
grilled asparagus,
pork snout madeira
reduction
582
00:25:15,047 --> 00:25:16,914
and, uh, chimichurri.
583
00:25:19,218 --> 00:25:21,352
Paco, you had us
all nervous there at the end.
584
00:25:21,420 --> 00:25:23,721
-We didn't think you were
going to finish, man.
-I was nervous myself.
585
00:25:23,723 --> 00:25:25,856
-Yeah.
-But you pulled it out.
586
00:25:25,925 --> 00:25:28,659
This pork chop,
you grilled it off nicely.
587
00:25:28,728 --> 00:25:32,229
The peanut butter
shines through in a good way.
It's not overbearing.
588
00:25:32,231 --> 00:25:36,033
This is super rustic,
soulful, honest cooking.
589
00:25:36,035 --> 00:25:37,201
-Thank you.
-[Scott] Yeah.
590
00:25:37,203 --> 00:25:40,538
Paco, the pork chop, it is...
591
00:25:40,606 --> 00:25:42,406
It's absolutely delicious.
592
00:25:42,408 --> 00:25:46,043
The sweet, the tart,
the savory,
it works very well.
593
00:25:46,112 --> 00:25:47,144
Thank you.
594
00:25:47,146 --> 00:25:49,680
This is delicious,
but this is a heavy dish.
595
00:25:49,682 --> 00:25:51,549
It's super-rich.
There's no relief.
596
00:25:51,650 --> 00:25:54,919
This is a dish that I would
like to see with a salad
instead of asparagus.
597
00:25:54,921 --> 00:25:56,320
I don't think you nailed it
this time,
598
00:25:56,322 --> 00:25:57,721
but with a little
coaching from me,
599
00:25:57,723 --> 00:25:59,623
I think we could create
a really amazing dish
600
00:25:59,625 --> 00:26:00,724
that would be menu-worthy.
601
00:26:00,726 --> 00:26:02,860
-Thank you.
-Thank you, Chef Paco.
602
00:26:02,929 --> 00:26:04,161
Finally, Chef Reuben.
603
00:26:04,163 --> 00:26:07,498
Chefs, in front of you,
I have a seared pork cutlet,
604
00:26:07,500 --> 00:26:11,435
a zucchini panzanella
with a green chickpea
and peanut butter sauce.
605
00:26:12,538 --> 00:26:14,104
[Chris] What inspired
this direction, chef?
606
00:26:14,106 --> 00:26:17,107
I really took heart to what
Chef Scott said, you know,
keep it simple.
607
00:26:17,109 --> 00:26:19,810
So that's what I tried
to do with this dish.
608
00:26:19,812 --> 00:26:21,712
[Scott]
I want to be very clear.
609
00:26:21,714 --> 00:26:23,948
It takes a lot
to get to simple.
610
00:26:24,016 --> 00:26:28,052
Sometimes, simplicity
isn't necessarily
a lack of ingredients, right?
611
00:26:28,120 --> 00:26:29,753
But it's making sure
that each one
612
00:26:29,855 --> 00:26:33,057
has as much extraction
of flavor as possible.
613
00:26:33,158 --> 00:26:35,926
The zucchini itself needs
to be cooked a lot more.
614
00:26:37,463 --> 00:26:41,398
I like the idea of creating
a panzanella here,
but it needs acidity here.
615
00:26:41,400 --> 00:26:46,236
So you took my instruction
of simplicity
a little too far.
616
00:26:46,305 --> 00:26:47,438
Yes, sir.
617
00:26:47,506 --> 00:26:50,641
My favorite part about
the dish is the sauce.
618
00:26:50,710 --> 00:26:52,509
I love the tartness.
619
00:26:52,511 --> 00:26:55,646
The richness works
beautifully.
620
00:26:55,714 --> 00:26:59,016
The pork chop,
it's way overcooked,
621
00:26:59,018 --> 00:27:02,052
so it makes it
very tough to eat.
622
00:27:02,054 --> 00:27:03,754
I will say, though,
that I like the...
623
00:27:03,822 --> 00:27:05,856
the sear that you got
on the outside of this pork.
624
00:27:05,925 --> 00:27:08,359
-[Maneet] Yeah.
-[Chris] It's really...
it's nice and crunchy.
625
00:27:08,427 --> 00:27:10,027
This is not finished
or menu-ready,
626
00:27:10,029 --> 00:27:14,298
but the concept,
the ideas could very easily
become menu-ready.
627
00:27:14,300 --> 00:27:15,799
Appreciate it.
628
00:27:15,801 --> 00:27:17,434
Why should we consider
hiring you?
629
00:27:17,503 --> 00:27:20,137
I think I've shown you
I'm receptive to direction.
630
00:27:20,206 --> 00:27:22,306
Um, maybe sometimes
to a fault.
631
00:27:22,308 --> 00:27:24,608
What I bring is passion.
632
00:27:24,610 --> 00:27:27,211
I love what I do
and I'm malleable.
633
00:27:27,213 --> 00:27:29,913
-You guys can mold me
in any way.
-Okay.
634
00:27:33,519 --> 00:27:36,387
[Mat]
My concern would probably
be my overcooked pork chop.
635
00:27:36,389 --> 00:27:38,222
Paco, his pork chop
was beautiful,
636
00:27:38,224 --> 00:27:41,825
so it could be down
to the wire with Reuben and I.
637
00:27:43,629 --> 00:27:45,663
Feeling pretty nervous,
but I think I should stay
638
00:27:45,764 --> 00:27:48,532
so I could show them
my full potential
with dessert.
639
00:27:48,601 --> 00:27:50,334
[tense music playing]
640
00:27:58,310 --> 00:28:01,045
[intense music playing]
641
00:28:01,146 --> 00:28:04,815
So, whose dish
is on the Chopping Block?
642
00:28:18,164 --> 00:28:20,998
Chef Reuben,
you've been Chopped.
Judges?
643
00:28:21,000 --> 00:28:23,801
Chef Reuben, anyone would be
proud to have you part
644
00:28:23,803 --> 00:28:25,302
of their kitchen brigade.
645
00:28:25,304 --> 00:28:27,604
In this round, chef,
unfortunately, your dish
646
00:28:27,606 --> 00:28:28,906
was a little bit too simple,
647
00:28:28,908 --> 00:28:31,909
and the pork chop itself
was just really overcooked.
648
00:28:31,911 --> 00:28:34,945
And so, we will not be
extending you a job offer.
649
00:28:35,047 --> 00:28:36,313
Um, thank you, guys.
650
00:28:36,315 --> 00:28:38,148
You guys got this.
651
00:28:38,250 --> 00:28:40,851
-Kill it!
-Okay.
652
00:28:40,920 --> 00:28:42,652
[Reuben] I wanted
this position badly.
653
00:28:42,654 --> 00:28:45,589
It's definitely disappointin
to not win,
especially being so close.
654
00:28:45,591 --> 00:28:48,025
But I'm really, really proud.
655
00:28:48,027 --> 00:28:52,863
Gentleman, one of you
is getting a job
with one of us.
656
00:28:52,932 --> 00:28:55,199
There's no leader.
You guys are neck-and-neck.
657
00:28:55,201 --> 00:28:57,501
So, this round is crucial.
658
00:28:57,503 --> 00:28:59,203
Bring your A-game
because you need it.
659
00:28:59,205 --> 00:29:00,337
-Yes, chef.
-Yes, chef.
660
00:29:00,406 --> 00:29:01,905
[Chris] Head to your stations,
let's go.
661
00:29:06,412 --> 00:29:08,812
Chef Mat, Chef Paco,
I hope you like
662
00:29:08,814 --> 00:29:11,749
what Maneet decided
to put in these.
663
00:29:15,521 --> 00:29:17,921
Please open your finale
dessert baskets.
664
00:29:19,725 --> 00:29:20,824
Oh, what is this?
665
00:29:20,826 --> 00:29:23,026
What is this?
666
00:29:23,028 --> 00:29:25,229
[Ted] An Indian burfi.
667
00:29:25,231 --> 00:29:27,798
I have no idea what this is.
668
00:29:27,800 --> 00:29:30,534
-[Ted]
You also have jackfruit.
-This is so weird.
669
00:29:32,938 --> 00:29:35,005
[Ted] A hot chicken
ice cream sandwich.
670
00:29:35,007 --> 00:29:36,406
[laughs]
671
00:29:39,545 --> 00:29:40,944
[Ted] And feni.
672
00:29:42,014 --> 00:29:44,648
I have no idea
what any of this is.
673
00:29:44,717 --> 00:29:46,517
[Chris] Poor Paco's
freaking out right now.
674
00:29:46,519 --> 00:29:48,318
[exhales sharply]
675
00:29:48,320 --> 00:29:50,154
These are some
of the ingredients
676
00:29:50,222 --> 00:29:52,356
which we use
at the restaurant.
677
00:29:52,457 --> 00:29:55,092
We have barfis,
which are Indian fudge
678
00:29:55,094 --> 00:29:57,161
given in times of celebration.
679
00:29:57,262 --> 00:30:01,031
And there had to be
a little bit of Nashville
in the basket, right, y'all?
680
00:30:01,033 --> 00:30:04,334
That's why the ice cream
hot chicken sandwich.
681
00:30:04,436 --> 00:30:08,338
I want to see how you can
balance the inherent
sweetness in this basket.
682
00:30:08,440 --> 00:30:10,307
Yes, chef.
683
00:30:10,309 --> 00:30:14,311
Thirty minutes to shock
and amaze your potential
future bosses.
684
00:30:16,215 --> 00:30:18,048
-Clock starts now.
-[Scott] Let's go, chefs!
685
00:30:18,117 --> 00:30:19,817
-Come on. Go, go, go!
-Get it!
686
00:30:19,819 --> 00:30:21,418
[Chris] One of you
is getting the job.
687
00:30:25,324 --> 00:30:26,924
The stakes are unprecedented.
688
00:30:26,926 --> 00:30:28,559
One of these chefs
is going to walk away
689
00:30:28,627 --> 00:30:31,562
with an opportunity
to take their career
to the next level.
690
00:30:31,663 --> 00:30:34,064
This is an incredible,
incredible prize.
691
00:30:34,099 --> 00:30:35,431
Coming through.
692
00:30:40,506 --> 00:30:42,306
[Paco] The very first desser
that I've ever learned
693
00:30:42,308 --> 00:30:43,841
how to do was a semifreddo
694
00:30:43,909 --> 00:30:47,044
and I will execute it
perfectly.
695
00:30:47,046 --> 00:30:48,946
So, I'm melting
white chocolate
696
00:30:49,047 --> 00:30:51,215
and simultaneously
whipping some eggs
697
00:30:51,217 --> 00:30:54,117
on a double boiler
and I'm whipping cream.
698
00:30:54,119 --> 00:30:56,753
I'm making a white chocolat
and feni semifreddo
699
00:30:56,822 --> 00:30:59,523
with a jackfruit
and cilantro sorbet.
700
00:31:01,227 --> 00:31:03,961
Chef Paco seems like
the type of guy who will work
701
00:31:04,029 --> 00:31:05,429
his heart out for you.
702
00:31:05,431 --> 00:31:09,399
He will rally the troops.
He'll get the team on board.
703
00:31:09,401 --> 00:31:11,802
And he may even take a bullet
for you in the meantime.
704
00:31:15,107 --> 00:31:17,341
Chef Mat seems like the type
of guy who's going to work
705
00:31:17,409 --> 00:31:19,209
with the team
on a daily basis.
706
00:31:19,211 --> 00:31:21,511
He's going to make
everybody a better cook.
707
00:31:21,513 --> 00:31:25,716
Everybody's going to be
marching towards
the Michelin star triumph.
708
00:31:25,718 --> 00:31:30,320
The inspiration behind my dish
was a Filipino dessert
called Maja Manok,
709
00:31:30,322 --> 00:31:34,124
which is a coconut pudding
with jackfruit.
710
00:31:34,126 --> 00:31:37,895
So, I'm making a vanilla
coconut parfait.
711
00:31:37,897 --> 00:31:40,764
To make coconut pudding,
I grab coconut milk
and the condensed milk,
712
00:31:40,832 --> 00:31:43,100
and then I break down
that barfi.
713
00:31:43,102 --> 00:31:46,937
Food milling barfi
would evenly distribute it
into my coconut pudding.
714
00:31:46,939 --> 00:31:49,606
Whoo! Chefs, less than
20 minutes to go here.
715
00:31:51,410 --> 00:31:54,411
Chef Mat is a talented chef,
but this is my round.
716
00:31:54,413 --> 00:31:56,613
[Mat] Going inside.
Thanks, bud.
717
00:31:56,615 --> 00:31:58,815
For my white chocolate
semifreddo,
718
00:31:58,817 --> 00:32:00,517
I'm fluffing these eggs
to make sure
719
00:32:00,519 --> 00:32:02,552
I give this semifreddo
some body.
720
00:32:02,554 --> 00:32:05,689
I'm adding some gelatin,
the feni,
721
00:32:05,691 --> 00:32:09,526
and then I'm adding
white chocolate,
and my whipped cream.
722
00:32:09,528 --> 00:32:11,962
-[Maneet]
Feni is Indian moonshine.
-[Chris] Nice.
723
00:32:11,964 --> 00:32:14,698
It has a very sweet
flavor to it,
724
00:32:14,700 --> 00:32:17,434
because of fermented
cashew apples.
725
00:32:17,536 --> 00:32:20,037
[Mat] Feni tastes like
vodka and apple sauce.
726
00:32:20,039 --> 00:32:23,140
I just want the feni
to absorb the sweetness
of the jackfruit.
727
00:32:26,512 --> 00:32:29,513
I'm fighting for the two mos
important women in my life,
728
00:32:29,515 --> 00:32:31,048
my mom and my girlfriend.
729
00:32:31,050 --> 00:32:33,116
I'm behind you.
And I'm not leaving
without that job.
730
00:32:34,153 --> 00:32:36,119
[Ted] Chefs, less than
ten minutes to go.
731
00:32:36,121 --> 00:32:37,621
-[Maneet] Ooh!
-Wow!
732
00:32:37,623 --> 00:32:40,524
-This is really flying.
Like, time is really flying.
-Wow!
733
00:32:41,694 --> 00:32:43,026
[Paco] All right.
734
00:32:43,028 --> 00:32:46,697
I decide to make a streusel
with this Indian barfi.
735
00:32:46,699 --> 00:32:49,933
So, I'm taking toasted
pistachios, Indian barfi,
736
00:32:49,935 --> 00:32:52,202
the brioche from
the hot chicken sandwich
737
00:32:52,204 --> 00:32:55,505
and the chicken itself.
738
00:32:55,507 --> 00:32:57,941
-[Maneet] Why is he--
-I would stay far away
from that chicken if I was...
739
00:32:57,943 --> 00:32:59,442
-Hundred percent.
-[Maneet] Me too.
740
00:32:59,444 --> 00:33:01,244
[Chris] I think
he's making a streusel,
a hot chicken streusel.
741
00:33:01,313 --> 00:33:02,713
[Maneet chuckles]
742
00:33:04,750 --> 00:33:06,717
[Chris] So, what happened?
743
00:33:06,719 --> 00:33:08,518
-It's become a dough.
-[Scott]
It turned into a dough.
744
00:33:08,520 --> 00:33:11,221
It's turned into, like,
a mass instead of a streusel.
745
00:33:11,223 --> 00:33:13,056
[Scott] Oh, my God.
746
00:33:13,158 --> 00:33:14,858
Okay, that's a setback.
747
00:33:16,028 --> 00:33:18,061
And Paco seems to be
fighting for his life.
748
00:33:18,063 --> 00:33:21,698
It's like he's in a paper bag,
punching his way out,
like going crazy.
749
00:33:21,700 --> 00:33:23,600
[intense music playing]
750
00:33:31,710 --> 00:33:34,711
Less than five minutes to go,
chefs.
751
00:33:34,713 --> 00:33:36,246
-[Chris] Paco?
-Yes!
752
00:33:36,315 --> 00:33:37,914
What's going on
in that skillet?
753
00:33:37,916 --> 00:33:39,816
[Paco] I let it go too long
in the food processor,
754
00:33:39,818 --> 00:33:42,619
so now it's a paste,
so I'm going to try
to crisp it back up.
755
00:33:42,621 --> 00:33:43,954
Yep.
756
00:33:45,124 --> 00:33:47,591
[Mat] I am not going to use
chicken on my dessert,
757
00:33:47,593 --> 00:33:50,761
but I saved the ice cream
and fold in
heavy whipped cream.
758
00:33:50,829 --> 00:33:54,464
I grab my pudding
and it's set, it's exactly
what I wanted.
759
00:33:56,902 --> 00:33:59,336
-[Paco] Behind.
-One minute to go, chefs.
760
00:34:00,939 --> 00:34:05,642
My sorbet is perfect,
but my semifreddo
is not fully set.
761
00:34:05,744 --> 00:34:08,412
I'm out of time and I have
to just finish plating.
762
00:34:08,414 --> 00:34:10,347
-[Maneet] Come on, Paco!
-[Chris]
Keep it together, Paco.
763
00:34:10,449 --> 00:34:12,749
You can do this.
Just plate it
as fast as you can.
764
00:34:12,851 --> 00:34:15,352
-Ooh!
-[Ted] Final seconds
of the final round.
765
00:34:15,421 --> 00:34:18,255
Ten, nine, eight,
766
00:34:18,323 --> 00:34:22,526
seven, six, five, four...
767
00:34:22,528 --> 00:34:24,694
-All four ingredients.
-[Ted] ...three, two, one.
768
00:34:24,696 --> 00:34:25,862
Let's go.
769
00:34:25,931 --> 00:34:27,130
-Time's up.
-[Scott] All right.
770
00:34:27,132 --> 00:34:29,399
[judges cheer and whoop]
771
00:34:29,401 --> 00:34:30,600
[applause]
772
00:34:30,602 --> 00:34:32,302
[Mat] I feel good about this
773
00:34:32,304 --> 00:34:35,238
I believe this job is mine,
so hopefully this will
take me home.
774
00:34:35,307 --> 00:34:37,107
[Paco sobs]
775
00:34:37,109 --> 00:34:38,241
Good job.
776
00:34:38,343 --> 00:34:40,911
[giggles]
777
00:34:40,913 --> 00:34:43,113
-[bleep], that was hardcore.
-Yeah, man.
778
00:34:43,115 --> 00:34:44,948
A lot of emotion.
779
00:34:44,950 --> 00:34:47,050
[sobbing]
780
00:34:49,955 --> 00:34:52,022
Thinking about my family.
781
00:34:52,024 --> 00:34:53,390
They brought out
the best in me.
782
00:34:53,392 --> 00:34:54,624
Sorry,
it doesn't look like it,
783
00:34:54,626 --> 00:34:57,327
but, uh, could you feel
any better about it?
784
00:35:03,302 --> 00:35:04,701
Chef Paco, Chef Mat.
785
00:35:04,703 --> 00:35:07,504
The basket, Indian burfi,
jackfruit,
786
00:35:07,506 --> 00:35:10,807
hot chicken ice cream
sandwich, and feni.
787
00:35:10,809 --> 00:35:11,908
Chef Paco.
788
00:35:11,910 --> 00:35:14,111
You have a white chocolate
semifreddo
789
00:35:14,113 --> 00:35:16,746
with pistachio
and chicken streusel
790
00:35:16,815 --> 00:35:19,449
and jackfruit
and cilantro sorbet.
791
00:35:19,551 --> 00:35:21,818
It's one of the first desserts
I ever learned how to make.
792
00:35:21,820 --> 00:35:24,955
I wanted to show everything
that I've learned
over the years.
793
00:35:24,957 --> 00:35:28,425
Paco, this is probably
one of the best desserts
794
00:35:28,427 --> 00:35:29,826
I've had on the sets
of Chopped.
795
00:35:29,828 --> 00:35:32,162
-[Paco sighs] Thank you.
-[Maneet] Very well done.
796
00:35:33,866 --> 00:35:35,165
-You nailed it.
-Thank you.
797
00:35:35,200 --> 00:35:37,534
It's voluptuous.
That's the word for it.
798
00:35:37,603 --> 00:35:38,802
-Ooh. Yes.
-It's a good word.
799
00:35:38,804 --> 00:35:41,438
-It's voluptuous.
-Thank you.
800
00:35:41,473 --> 00:35:43,072
[Scott] It's awesome, man.
801
00:35:43,074 --> 00:35:46,209
I know how hard it is
when you're the only one
who believes in yourself.
802
00:35:46,211 --> 00:35:50,046
And so, nothing makes me
happier than to see
somebody fly.
803
00:35:50,148 --> 00:35:52,149
It's awesome.
It's great. It's great.
804
00:35:52,250 --> 00:35:53,650
Thank you.
805
00:35:53,752 --> 00:35:55,218
Finally, Chef Mat.
806
00:35:55,220 --> 00:35:58,522
Chefs, in front of you,
I have a vanilla
and coconut parfait.
807
00:35:58,524 --> 00:36:03,026
It is inspired
by a Filipino dish
called Maja Manok.
808
00:36:05,631 --> 00:36:06,696
This is delicious.
809
00:36:06,698 --> 00:36:07,931
[chuckles]
810
00:36:07,933 --> 00:36:10,300
I was afraid that the desserts
that we were going to get
811
00:36:10,302 --> 00:36:11,935
would be overly sweet.
812
00:36:12,037 --> 00:36:14,404
I do think that you
balanced that very well.
813
00:36:14,406 --> 00:36:15,539
Thank you, chef.
814
00:36:15,607 --> 00:36:17,307
This is so craveable.
815
00:36:17,309 --> 00:36:20,043
I love the texture
of the jackfruit.
It's delicious.
816
00:36:20,045 --> 00:36:21,545
The coconut in the bottom
comes through.
817
00:36:21,646 --> 00:36:24,514
There's so many beautiful
layers of flavor.
818
00:36:24,516 --> 00:36:25,982
[laughs]
819
00:36:25,984 --> 00:36:27,851
[Scott]
Mat, I got to tell you,
I love your enthusiasm, man.
820
00:36:27,920 --> 00:36:30,720
-I love that you
root for people.
-Thank you. Yep.
821
00:36:30,722 --> 00:36:33,623
-It says a lot
about who you are.
-Thank you, chef.
822
00:36:33,625 --> 00:36:37,727
You guys gave us a lot
to think about
and a lot to consider.
823
00:36:37,729 --> 00:36:40,564
I think I speak for everyone.
We wish we could
hire both of you.
824
00:36:40,632 --> 00:36:42,933
-[Scott] A hundred percent.
-We'll know the winner soon.
825
00:36:42,935 --> 00:36:45,035
-Thank you, chefs.
-Thank you, Ted.
826
00:36:45,136 --> 00:36:47,103
Both of these chefs
have been tremendous.
827
00:36:47,105 --> 00:36:50,807
-I can't remember ever being
so invested in a tournament...
-Yes.
828
00:36:50,809 --> 00:36:52,075
[Scott]
...and in the final two.
829
00:36:52,077 --> 00:36:54,611
-It really makes it
complicated, you know?
-Yeah.
830
00:36:54,613 --> 00:36:57,414
[Chris] Paco made that creamy,
velvety sauce,
831
00:36:57,416 --> 00:36:59,449
perfectly cooked
the monkfish liver.
832
00:36:59,551 --> 00:37:02,118
The only thing was he didn't
really utilize the bok choy
in any way.
833
00:37:02,120 --> 00:37:05,722
And then conversely,
Mat made the bok choy
the star of his dish.
834
00:37:05,724 --> 00:37:08,491
[Maneet] Mat had the ricott
cream with the yuzu kosho,
835
00:37:08,493 --> 00:37:10,360
that worked fantastically.
836
00:37:10,462 --> 00:37:13,630
Yeah. But when you serve us
a monkfish that's undercooked,
837
00:37:13,632 --> 00:37:14,931
it's a little bit
of a problem.
838
00:37:14,933 --> 00:37:19,336
Entree, I mean, I love that
Mat went back to his roots.
839
00:37:19,437 --> 00:37:23,406
He gave us a Filipino-inspired
sauce, kare-kare,
840
00:37:23,408 --> 00:37:24,808
with the pork chops.
841
00:37:24,810 --> 00:37:28,612
I do think that the pork chop
was slightly overdone.
842
00:37:28,614 --> 00:37:30,547
And Paco did a lot of work,
843
00:37:30,649 --> 00:37:33,116
and the peanut butter
hummus was delicious.
844
00:37:33,118 --> 00:37:35,619
The butter basting
of the pork chop was great,
845
00:37:35,621 --> 00:37:36,820
just watching him cook that.
846
00:37:36,822 --> 00:37:38,655
But there was so much fat
on that plate.
847
00:37:38,757 --> 00:37:41,291
You needed a salad
or a slaw or something.
848
00:37:41,293 --> 00:37:44,527
This is as close to a tie
as I've seen in 13 years.
849
00:37:48,600 --> 00:37:50,900
[Intense suspenseful
music playing]
850
00:37:52,304 --> 00:37:53,436
[Mat] I'm right there.
851
00:37:53,505 --> 00:37:55,939
I can almost
taste the success.
852
00:37:55,941 --> 00:37:57,707
I think nothing is in my way
853
00:38:00,012 --> 00:38:03,747
[Paco] This job offer would
life-changing for me
and my kids.
854
00:38:03,848 --> 00:38:07,317
Walking away without
a sous-chef offer
would be crushing.
855
00:38:08,720 --> 00:38:12,455
So, whose dish
is on the Chopping Block?
856
00:38:12,557 --> 00:38:14,224
[intense music playing]
857
00:38:22,034 --> 00:38:25,302
[Ted] Chef Mat,
you've been Chopped.
Judges?
858
00:38:25,304 --> 00:38:27,103
Chef Mat...
859
00:38:27,105 --> 00:38:28,638
this was so hard.
860
00:38:28,707 --> 00:38:30,440
We had to really split hairs.
861
00:38:30,508 --> 00:38:33,710
In the appetizer round,
your monkfish livers
were undercooked.
862
00:38:33,712 --> 00:38:37,847
In your entree round,
your pork chop itself
was overcooked.
863
00:38:37,916 --> 00:38:40,016
And so, we will not be
extending you a job.
864
00:38:40,018 --> 00:38:42,719
Thank you, judges.
This is still a dream to me.
865
00:38:42,721 --> 00:38:46,156
Um, and I know I'm gonna
go to the right places.
866
00:38:46,224 --> 00:38:47,290
LA, baby!
867
00:38:47,292 --> 00:38:49,225
[laughter]
[applauding]
868
00:38:49,227 --> 00:38:52,429
-Bye!
-Thank you. Thank you so much.
869
00:38:53,865 --> 00:38:56,132
And that means,
Chef Paco Moran,
870
00:38:56,201 --> 00:38:59,102
you are the Chopped
grand champion,
871
00:38:59,104 --> 00:39:01,705
and you have won
an esteemed position
872
00:39:01,707 --> 00:39:06,209
as a sous-chef with Chris,
Maneet, or Scott.
873
00:39:06,211 --> 00:39:09,512
So, Paco, I have
four restaurants in Nashville
874
00:39:09,514 --> 00:39:11,614
and being a smaller company,
875
00:39:11,616 --> 00:39:13,216
we've had people
who've grown with us
876
00:39:13,218 --> 00:39:14,718
and we've made them partners.
877
00:39:14,720 --> 00:39:16,653
So yeah, I look forward
for you working with me.
878
00:39:16,755 --> 00:39:17,754
[chuckles]
879
00:39:17,822 --> 00:39:20,023
Paco, I am a partner
in Tower Group Hospitality
880
00:39:20,025 --> 00:39:22,525
and we're one
of the largest hospitality
groups in the entire world.
881
00:39:22,527 --> 00:39:23,793
We have over 70 locations.
882
00:39:23,795 --> 00:39:25,228
You could start in LA,
where you are now,
883
00:39:25,230 --> 00:39:27,197
and not have
to uproot yourself.
884
00:39:27,199 --> 00:39:30,333
And the growth opportunity
in my company is unlimited.
885
00:39:30,402 --> 00:39:34,504
Chef, I have
five restaurants currently
and I need a right-hand man,
886
00:39:34,506 --> 00:39:37,040
somebody who can go
into the restaurant
in Scottsdale,
887
00:39:37,042 --> 00:39:38,908
work with us
to develop new dishes.
888
00:39:38,910 --> 00:39:40,643
We all offer growth
opportunities.
889
00:39:40,745 --> 00:39:42,512
Mine just happens
to be the best one.
890
00:39:42,514 --> 00:39:43,747
[chuckles]
891
00:39:43,815 --> 00:39:45,248
Thank you.
892
00:39:45,317 --> 00:39:46,750
I'm gonna take a minute
to think about it.
893
00:39:46,818 --> 00:39:49,853
Wave of emotions right now,
I'm trying
to process it still.
894
00:39:49,954 --> 00:39:51,521
[Scott] Okay.
895
00:39:53,959 --> 00:39:56,159
[Paco] Chris Santos,
he's part of a global brand
896
00:39:56,227 --> 00:39:58,128
Beauty & Essex, Tower Group
897
00:39:58,130 --> 00:40:00,663
His reputation
definitely precedes him.
898
00:40:00,732 --> 00:40:02,899
Everything fast,
but everything right.
899
00:40:02,901 --> 00:40:05,235
[Paco] Chris is offering me
the chance to stay
in Los Angeles.
900
00:40:05,237 --> 00:40:07,504
Don't want to really
uproot my family.
901
00:40:07,506 --> 00:40:09,406
Maneet Chauhan, I would lov
to work for her
902
00:40:09,408 --> 00:40:11,408
just because I've never work
with Indian cuisine.
903
00:40:11,410 --> 00:40:12,575
Garlic naan's up.
904
00:40:12,577 --> 00:40:14,711
[Paco] Maneet is cooking
with world flavors
905
00:40:14,713 --> 00:40:17,514
and starting a restaurant
empire in Nashville.
906
00:40:17,516 --> 00:40:19,749
So, the great thing
about Maneet's offer
907
00:40:19,851 --> 00:40:22,218
is the possibility of being
chef partner with her.
908
00:40:23,422 --> 00:40:25,422
I've been dreaming of
working for Scott for years
909
00:40:25,424 --> 00:40:27,056
Italian food has
always intrigued me.
910
00:40:27,125 --> 00:40:29,492
I think you could add a little
more filling in these,
911
00:40:29,494 --> 00:40:30,860
because they're
a little bit flat.
912
00:40:30,962 --> 00:40:32,629
[Paco] Scott Conant opened
Scarpetta,
913
00:40:32,631 --> 00:40:35,698
one of the best
Italian restaurants
on the planet.
914
00:40:35,700 --> 00:40:37,300
I hold him in such
a high regard.
915
00:40:37,302 --> 00:40:39,302
-I think you got him, Chris.
-[Maneet] I know. I really do.
916
00:40:39,304 --> 00:40:41,104
-I don't know. Really?
-[Scott] I think you got him.
917
00:40:41,106 --> 00:40:42,238
-Yeah.
-[Maneet] Yeah.
918
00:40:43,708 --> 00:40:46,109
There's so many things
to consider, Los Angeles,
919
00:40:46,211 --> 00:40:49,145
Nashville, New York, Arizona,
920
00:40:49,247 --> 00:40:50,814
Las Vegas, my kids.
921
00:40:50,816 --> 00:40:52,949
So many things
swirling in my head.
922
00:40:53,018 --> 00:40:57,120
So, Chef Paco,
which Chopped judge
is going to be your new boss?
923
00:40:57,122 --> 00:40:58,822
Family is the most important
thing to me
924
00:40:58,824 --> 00:41:01,324
and I don't want
to leave Los Angeles, but...
925
00:41:01,326 --> 00:41:02,826
[suspenseful music playing]
926
00:41:04,329 --> 00:41:05,995
...decided to go
with Chef Scott.
927
00:41:05,997 --> 00:41:07,263
[applause]
928
00:41:07,265 --> 00:41:10,200
-[Ted] All right,
congratulations.
-Congratulations.
929
00:41:10,202 --> 00:41:14,003
I have something for you
in honor of our
new business relationship.
930
00:41:14,005 --> 00:41:18,107
This is a set of knives
that are engraved
"Chopped Grand Champion."
931
00:41:18,109 --> 00:41:19,442
[applause]
932
00:41:19,544 --> 00:41:22,712
-Welcome to the family!
-Aw...
933
00:41:22,714 --> 00:41:24,547
-Good job.
-Where's the ring
I got to kiss?
934
00:41:24,616 --> 00:41:26,282
[laughter]
935
00:41:26,284 --> 00:41:28,518
I'm happy, man.
Thank you, brother.
Thank you.
936
00:41:28,520 --> 00:41:31,020
-[Paco] You're welcome.
-Thank you
for believing in me.
937
00:41:31,022 --> 00:41:33,323
[Paco] I'm on my way to star
my new job with Scott,
938
00:41:33,325 --> 00:41:35,258
Scott's sous-chef.
939
00:41:35,360 --> 00:41:37,060
I can't believe this
is really happening.
940
00:41:37,062 --> 00:41:39,829
-Welcome to the Americano.
Welcome home, my man.
-[Paco] Thank you.
941
00:41:39,831 --> 00:41:41,798
[Scott] We are in the middl
of opening the Americano,
942
00:41:41,800 --> 00:41:45,001
and Paco is exactly what thi
kitchen needs right now.
943
00:41:45,003 --> 00:41:47,303
Let's welcome him.
He's part of the family now.
Let's welcome him.
944
00:41:47,305 --> 00:41:48,438
[applause]
945
00:41:48,507 --> 00:41:49,772
[Paco]
Got a little bit of nerves
946
00:41:49,774 --> 00:41:52,141
starting a new job,
but the staff looks friendly
947
00:41:52,243 --> 00:41:55,378
And, you know, I'm...
I'm excited.
948
00:41:55,380 --> 00:41:56,846
[Scott] I feel like
I've won the lottery.
949
00:41:56,915 --> 00:41:58,815
We're gonna be the new team
Batman and Robin.