1 00:00:01,402 --> 00:00:03,902 ♪ Everybody knows, oh, no ♪ 2 00:00:03,904 --> 00:00:06,905 [Lauren] It's a mixture of nerves and expectation. 3 00:00:06,907 --> 00:00:10,309 ♪ You can feel it in the air here, it's coming 4 00:00:10,311 --> 00:00:12,511 [Ted] This is a pressure-cooker situation, 5 00:00:12,513 --> 00:00:13,712 if ever there was one. 6 00:00:13,714 --> 00:00:17,049 ♪ You can feel it in your bone ♪ 7 00:00:17,051 --> 00:00:19,184 [Reuben] A lot of people don't get this opportunity every day. 8 00:00:19,186 --> 00:00:21,220 This opportunity is once-in-a-lifetime. 9 00:00:21,222 --> 00:00:23,255 [Lauren] Being in the Sous-Chef finale means everything. 10 00:00:23,357 --> 00:00:25,958 I feel like winning this is my destiny. 11 00:00:25,960 --> 00:00:29,061 I want it so bad. No risk is too big. 12 00:00:29,130 --> 00:00:31,797 I'm putting it all on the li and I'm taking this home. 13 00:00:31,799 --> 00:00:33,999 I can cook circles around all these other chefs. 14 00:00:34,001 --> 00:00:36,702 The judges should just hire me right now. 15 00:00:36,704 --> 00:00:38,504 [Reuben] Everybody's pushin themselves to the limit. 16 00:00:38,506 --> 00:00:40,406 [Chris] They're literally fighting for this opportunity. 17 00:00:40,408 --> 00:00:41,907 [Lauren] I'm going to have a heart attack. 18 00:00:41,909 --> 00:00:43,208 -Wow! -Oh, my God. 19 00:00:43,210 --> 00:00:44,343 [Maneet] Why should we hire you? 20 00:00:44,445 --> 00:00:45,944 You're going to find out in ten minutes. 21 00:00:47,314 --> 00:00:48,947 -What are you do-- -[Mat] Back, back, back. 22 00:00:48,949 --> 00:00:50,516 -It's a train wreck. -Chris... 23 00:00:50,518 --> 00:00:51,917 [Paco] Let's go, let's go. 24 00:00:51,919 --> 00:00:53,619 [breathing heavily] 25 00:00:55,122 --> 00:00:56,522 [theme music playing] 26 00:00:59,627 --> 00:01:01,627 [Maneet] This is going to be exciting, this finale, huh? 27 00:01:01,629 --> 00:01:04,296 I... I am waiting. No idea who's going to win this. 28 00:01:04,298 --> 00:01:06,298 -[Maneet] This is gonna be fun. -[Chris] Very exciting. 29 00:01:06,300 --> 00:01:08,434 One of us is walking out of here with a brand-new sous-chef. 30 00:01:08,502 --> 00:01:11,103 [Maneet] I know. This is going to be amazing. 31 00:01:11,105 --> 00:01:12,337 [intense music playing] 32 00:01:13,841 --> 00:01:16,442 Chefs, stop, over here. 33 00:01:16,510 --> 00:01:17,743 [Maneet sighs] 34 00:01:19,313 --> 00:01:21,413 [Chris] So, we wanted to set the tone for the day. 35 00:01:21,415 --> 00:01:22,748 You got to put your best foot forward, 36 00:01:22,850 --> 00:01:24,917 and we're going to be taking this very, very seriously. 37 00:01:24,919 --> 00:01:26,718 So every single one of you can win this, 38 00:01:26,720 --> 00:01:28,320 but we're going to be tough on you guys today. 39 00:01:28,322 --> 00:01:29,455 -[Maneet] Yeah. -Yes, chef. 40 00:01:29,523 --> 00:01:30,756 There is a lot at stake for you guys, 41 00:01:30,858 --> 00:01:32,825 but there is a lot at stake for us also. 42 00:01:32,827 --> 00:01:35,027 Only one of you guys is getting a job offer today. 43 00:01:35,029 --> 00:01:36,428 This is for real. 44 00:01:36,430 --> 00:01:38,964 Put your heads down, focus on the ingredients and get cooking. 45 00:01:38,966 --> 00:01:39,998 -Ready? -Okay, guys. 46 00:01:40,000 --> 00:01:41,600 -Let's get to your stations. -Let's get going. 47 00:01:41,602 --> 00:01:42,634 -Best of luck. -Best of luck. 48 00:01:42,736 --> 00:01:44,203 -[Reuben] Thank you. -[Mat] Thank you, chef. 49 00:01:44,205 --> 00:01:45,804 [Reuben] Someone at the end of the day is going 50 00:01:45,806 --> 00:01:47,573 to get the proverbial keys to the company. 51 00:01:47,575 --> 00:01:50,809 I know that the other three standing next to me are the best of the best. 52 00:01:50,811 --> 00:01:52,211 This is intense. 53 00:01:52,213 --> 00:01:53,712 Welcome back, champions. 54 00:01:53,714 --> 00:01:56,115 One by one you emerged victorious 55 00:01:56,117 --> 00:01:58,684 from the preliminary battles of this Desperately Seeking 56 00:01:58,686 --> 00:02:00,118 Sous-Chef Tournament. 57 00:02:00,120 --> 00:02:02,387 -How are you feeling? -Everybody, better get out of my way. 58 00:02:02,389 --> 00:02:04,156 This is my destiny. 59 00:02:04,258 --> 00:02:08,026 Whoever's left standing at the end will win the grand prize, 60 00:02:08,028 --> 00:02:10,796 a dream job with a Chopped judge, 61 00:02:10,798 --> 00:02:13,899 Chris, Maneet, or Scott. 62 00:02:13,901 --> 00:02:16,201 Every basket has been carefully curated 63 00:02:16,203 --> 00:02:18,403 by one of your would-be bosses. 64 00:02:18,405 --> 00:02:22,007 Chris chose the ingredients for the finale appetizer basket. 65 00:02:22,009 --> 00:02:24,810 If you want to work for me, you're going to have to stay composed, 66 00:02:24,812 --> 00:02:26,812 be creative, and manage the clock. 67 00:02:26,814 --> 00:02:28,113 -Sounds great. -Sounds like a plan. 68 00:02:28,115 --> 00:02:29,615 That's what I'm going to do. 69 00:02:29,617 --> 00:02:31,316 [intense music playing] 70 00:02:33,921 --> 00:02:36,822 -[sighs] -Get in there! 71 00:02:36,824 --> 00:02:38,991 -Oh, my gosh! Yes! -Wow! 72 00:02:38,993 --> 00:02:42,528 -What? -[Ted] It's street corn ravioli. 73 00:02:42,530 --> 00:02:45,130 -Is that ravioli? -Okay. This is great. 74 00:02:45,132 --> 00:02:47,199 [Ted] You also have baby bok choy. 75 00:02:47,201 --> 00:02:51,537 -Bok choy baby. -All right. I can work with that. 76 00:02:51,638 --> 00:02:53,205 [Ted] Monkfish liver. 77 00:02:54,341 --> 00:02:56,808 Monkfish liver. 78 00:02:56,810 --> 00:02:58,844 -I don't love it. -I love it. 79 00:02:58,946 --> 00:03:02,714 -[Ted] And yuzu kosho. -[Reuben] This is crazy. All right. 80 00:03:02,716 --> 00:03:05,751 I am feeling challenged. 81 00:03:05,819 --> 00:03:06,919 [laughs] 82 00:03:06,921 --> 00:03:08,820 Chefs, so if you come to work for me, 83 00:03:08,822 --> 00:03:10,322 you'll often be asked to take things 84 00:03:10,324 --> 00:03:13,058 as inspiration for a whimsical, delicious dish 85 00:03:13,060 --> 00:03:15,260 like these Mexican street corn ravioli. 86 00:03:15,362 --> 00:03:17,362 Additionally, all four of these ingredients are on my menu, 87 00:03:17,431 --> 00:03:19,398 so I want to see your comfort level with all of them. 88 00:03:19,400 --> 00:03:20,832 -Oh, you got it, chef! -[Reuben] Chef. 89 00:03:20,901 --> 00:03:24,436 -I'm ready for this! -Let's do it! Let's cook good food! 90 00:03:24,505 --> 00:03:25,904 Twenty minutes. 91 00:03:26,941 --> 00:03:28,407 -Clock starts now. -Let's go! 92 00:03:28,409 --> 00:03:31,043 -Go, chefs! Go, go, go! -Yeah. 93 00:03:31,045 --> 00:03:33,212 [intense music playing] 94 00:03:35,149 --> 00:03:37,115 Judges, we are finally at the finale 95 00:03:37,117 --> 00:03:39,851 of our Desperately Seeking Sous-Chef Tournament. 96 00:03:39,920 --> 00:03:42,955 -Are you excited? -Yes, 100%. 97 00:03:43,023 --> 00:03:46,525 Every minute I change my mind as to who I want to try and hire. 98 00:03:46,527 --> 00:03:47,960 [Scott] I agree with you, Chris. 99 00:03:47,962 --> 00:03:51,430 We would be really lucky to have any of these chefs in our kitchens. 100 00:03:51,432 --> 00:03:54,700 -How are you feeling? -I'm good, man. I'm ready to go. 101 00:03:54,702 --> 00:03:56,201 [Chris] The real challenge, I think, here 102 00:03:56,203 --> 00:03:59,204 is you've got two very delicate basket ingredients 103 00:03:59,206 --> 00:04:01,240 with the baby bok choy and the monkfish liver. 104 00:04:01,308 --> 00:04:03,308 And then you've got a very aggressive ingredient 105 00:04:03,310 --> 00:04:06,111 with that yuzu kosho, which is extremely tart. 106 00:04:06,113 --> 00:04:09,214 Monkfish liver, it has the beautiful texture 107 00:04:09,216 --> 00:04:12,985 of foie gras, but a little bit of oceanic flavor. 108 00:04:12,987 --> 00:04:14,620 [Mat] Have you ever worked with monkfish liver? 109 00:04:14,622 --> 00:04:16,355 -I've never worked with monkfish liver but... -Yeah. 110 00:04:16,423 --> 00:04:18,624 Me neither. 111 00:04:18,626 --> 00:04:20,626 -Whoo! -[Chris] Reuben. 112 00:04:20,628 --> 00:04:22,961 -[Reuben] Yes, chef. -How are you liking this basket? 113 00:04:22,963 --> 00:04:24,830 Oh, I'm actually really, really enjoying it. 114 00:04:24,832 --> 00:04:27,933 All of these flavors are really, really comfortable to me. 115 00:04:28,002 --> 00:04:30,302 My style of cooking is Mexican with Indian influence. 116 00:04:30,304 --> 00:04:32,638 So as soon as I see the street corn ravioli, 117 00:04:32,706 --> 00:04:34,606 I know I'm going to make a taco. 118 00:04:34,608 --> 00:04:37,109 I'm making a monkfish liver taco 119 00:04:37,111 --> 00:04:39,945 with a street corn ravioli crema. 120 00:04:40,014 --> 00:04:44,116 Reuben has shown us that he can create amazing flavors. 121 00:04:44,118 --> 00:04:47,619 What I'm expecting from him is a much more focused 122 00:04:47,621 --> 00:04:49,321 approach to the basket. 123 00:04:51,458 --> 00:04:53,158 [Chris] I think Mat's a little bit sophisticated. 124 00:04:53,227 --> 00:04:54,459 He just has a little bit of a... 125 00:04:54,528 --> 00:04:57,929 I think, a more refined style of cooking. 126 00:04:57,931 --> 00:04:59,698 I'm making steamed monkfish liver 127 00:04:59,700 --> 00:05:03,635 with seared bok choy and Mexican street corn vinaigrette. 128 00:05:03,737 --> 00:05:06,104 Let's throw in some yuzu. Why not? 129 00:05:06,106 --> 00:05:07,806 Mat, are you going to give us a winning dish? 130 00:05:07,808 --> 00:05:10,008 Oh, of course. That's all I do, chef. 131 00:05:10,010 --> 00:05:11,710 I should be hired by one of the judges 132 00:05:11,712 --> 00:05:14,513 because of my drive and my passion in this field 133 00:05:14,515 --> 00:05:17,416 I've worked with countless Michelin-starred chefs. 134 00:05:17,418 --> 00:05:19,918 I have versatility with knife work 135 00:05:19,920 --> 00:05:22,287 and working under pressure, for sure. 136 00:05:22,289 --> 00:05:24,523 -[Mat] Behind you, baby. -[Reuben] Clear, buddy. 137 00:05:24,525 --> 00:05:27,959 All of them are hungry. They want to learn something new. 138 00:05:27,961 --> 00:05:31,029 This competition is going to change their lives 139 00:05:31,031 --> 00:05:33,065 and there is so much at stake for them. 140 00:05:33,133 --> 00:05:34,399 Okay. Everything's on the line. 141 00:05:34,401 --> 00:05:35,901 Everything's on line for me right now. 142 00:05:35,903 --> 00:05:38,737 I'm doing this for my kids, for my family, for my career 143 00:05:38,839 --> 00:05:42,307 I really want to showcase my diverse background. 144 00:05:42,309 --> 00:05:44,242 Monkfish liver behaves like foie gras, 145 00:05:44,344 --> 00:05:47,012 so I'm gonna go on a fine-dining route. 146 00:05:47,014 --> 00:05:49,548 I'm making pan-seared monkfish liver 147 00:05:49,649 --> 00:05:53,218 with a yuzu kosho corn veloute. 148 00:05:53,220 --> 00:05:55,053 I didn't grow up with a lot 149 00:05:55,055 --> 00:05:57,556 I was 18 when I became a parent. 150 00:05:57,657 --> 00:06:00,258 I've worked so hard and for so many years 151 00:06:00,327 --> 00:06:02,260 I felt undervalued. 152 00:06:02,362 --> 00:06:04,062 These judges embody success 153 00:06:04,098 --> 00:06:05,664 and the way I look at the judges 154 00:06:05,733 --> 00:06:08,033 is how I hope my kids to look at me. 155 00:06:09,937 --> 00:06:12,170 Come on, shallot. 156 00:06:12,172 --> 00:06:14,439 Lauren, how are you feeling about this basket? 157 00:06:14,508 --> 00:06:17,709 I generally do not like liver, but um... 158 00:06:17,711 --> 00:06:20,746 I'm gonna make something taste good for you all. 159 00:06:20,814 --> 00:06:25,117 Monkfish liver, the texture is unappealing to me. 160 00:06:25,119 --> 00:06:26,451 My God. 161 00:06:26,520 --> 00:06:28,920 I just shave off a little of the top 162 00:06:28,922 --> 00:06:31,223 and throw it in the food processor. 163 00:06:31,225 --> 00:06:34,259 I'm gonna make a duxelles with it. 164 00:06:34,361 --> 00:06:37,829 I add garlic, shallots, jalapeno, and mushrooms. All right. 165 00:06:37,831 --> 00:06:42,134 I am making a monkfish live and mushroom duxelles pastr 166 00:06:42,235 --> 00:06:44,202 with sauteed bok choy. 167 00:06:46,407 --> 00:06:48,907 Does anyone have extra cilantro? 168 00:06:48,909 --> 00:06:50,742 -Do you have cilantro? -I got cilantro down here. Sure. 169 00:06:50,811 --> 00:06:52,511 [Lauren] Down here. Thank you. Behind... 170 00:06:52,513 --> 00:06:54,613 Behind you. Just a bunch, it's fine. 171 00:06:54,615 --> 00:06:58,016 Lauren, she started off being very nervous, 172 00:06:58,018 --> 00:07:00,519 and we had to talk to her to make sure 173 00:07:00,521 --> 00:07:02,421 she got that confidence in her 174 00:07:02,423 --> 00:07:05,557 because her food speaks for itself. 175 00:07:05,625 --> 00:07:07,526 [Ted] Less than 15 minutes to go, chefs. 176 00:07:07,528 --> 00:07:08,960 [Lauren] Heard. 177 00:07:10,731 --> 00:07:14,533 [Mat] Yuzu kosho is fermented citrus. It's very spicy. 178 00:07:14,601 --> 00:07:17,402 It reminds me of red chili paste with citrus. 179 00:07:17,404 --> 00:07:20,405 I emulsify it with lemon and ricotta. 180 00:07:22,509 --> 00:07:24,142 [Reuben] I've been working in university dining 181 00:07:24,211 --> 00:07:27,212 and I oversee a team of over 30 cooks. 182 00:07:27,214 --> 00:07:30,348 My next job opportunity, I'm looking to learn. 183 00:07:30,450 --> 00:07:32,818 Working with one of these great, great chefs 184 00:07:32,820 --> 00:07:34,920 would push me to be a better chef. 185 00:07:35,923 --> 00:07:37,422 [Ted] Ten minutes left, chefs. 186 00:07:39,226 --> 00:07:41,159 [Paco] I want to make a veloute to complement 187 00:07:41,261 --> 00:07:44,429 the richness of the monkfish liver. 188 00:07:44,431 --> 00:07:47,332 So, I'm adding yuzu kosho, tomatillos, 189 00:07:47,401 --> 00:07:49,501 Mexican crema to the blender 190 00:07:51,038 --> 00:07:53,205 Ooh! Ho, ho, ho, ho... 191 00:07:53,207 --> 00:07:55,607 [Lauren] I want to add a crispy element to my dish 192 00:07:55,609 --> 00:07:57,943 So, I trim the edges off my ravioli 193 00:07:58,044 --> 00:08:00,111 and I drop them in the fryer 194 00:08:00,113 --> 00:08:01,947 [Ted] Less than five minutes to go, chefs. 195 00:08:02,048 --> 00:08:05,350 Oh, my God. It's not good. 196 00:08:05,419 --> 00:08:07,619 All right. How am I gonna do this? 197 00:08:08,956 --> 00:08:10,889 [Scott] Lauren is trying to make spanakopita, 198 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. 200 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.