1 00:00:00,800 --> 00:00:01,000 This is a teeny-tiny episode. 2 00:00:03,266 --> 00:00:04,600 [Liv] Everything's tiny. 3 00:00:04,667 --> 00:00:08,065 Little, little plates. Big, big flavors. 4 00:00:08,066 --> 00:00:10,700 - Who doesn't like a little wieny? - [Liv laughs] 5 00:00:10,767 --> 00:00:12,600 You got to get a lot of flavor into this one bite. 6 00:00:12,667 --> 00:00:13,866 I got it, I got it. 7 00:00:13,867 --> 00:00:15,700 [Marc] Everything matters on that plate. 8 00:00:15,767 --> 00:00:17,566 - Hot, ow! Hot! - Flambe! 9 00:00:17,567 --> 00:00:19,265 [Liv] Good things come in small packages. 10 00:00:19,266 --> 00:00:22,200 Oh, come on, come on, come on. Please, please cook. 11 00:00:22,266 --> 00:00:23,700 Is time going by faster, or am I moving slow? 12 00:00:23,767 --> 00:00:25,566 - [Liv laughs] - I'm getting nervous. 13 00:00:25,567 --> 00:00:27,300 - Tiny but mighty. - It's gonna be close. 14 00:00:27,367 --> 00:00:28,466 - Oh, mon Dieu. - Aah! 15 00:00:28,467 --> 00:00:29,766 My plate is a nightmare. 16 00:00:29,767 --> 00:00:30,000 That could be an instant chopped. 17 00:00:30,000 --> 00:00:31,000 That could be an instant chopped. 18 00:00:36,800 --> 00:00:41,700 {\an8}Born and raised in Atlanta, ATL. You know? [laughs] 19 00:00:41,767 --> 00:00:45,900 I make elevated Southern food. Packing a punch in a very small package. 20 00:00:45,967 --> 00:00:47,800 Small plates, attention to detail. 21 00:00:47,867 --> 00:00:51,200 As much flavor as you can put into just that perfect bite. 22 00:00:51,266 --> 00:00:53,466 More butter. 23 00:00:53,467 --> 00:00:55,566 I've always been underestimated in my life, 24 00:00:55,567 --> 00:00:56,966 being short, being a woman. 25 00:00:56,967 --> 00:00:58,366 I'm not a shrimp. 26 00:00:58,367 --> 00:00:59,999 So, I gotta wake up every day with my head on right, 27 00:01:00,000 --> 00:01:00,166 So, I gotta wake up every day with my head on right, 28 00:01:00,166 --> 00:01:01,000 ready to show everybody who doubts me 29 00:01:02,367 --> 00:01:03,566 what I can do. 30 00:01:03,567 --> 00:01:04,966 I'm here to win. 31 00:01:04,967 --> 00:01:06,500 I'm taking it home all the way. 32 00:01:11,166 --> 00:01:12,700 [Jonathan] All of my plates are full of surprises. 33 00:01:12,767 --> 00:01:14,065 You get a little bit of heat, a little crunch, 34 00:01:14,066 --> 00:01:16,065 {\an8}some sweetness. 35 00:01:16,066 --> 00:01:17,800 Every bite has to be perfect. 36 00:01:17,867 --> 00:01:21,566 My cooking style comes from both sides of my family, 37 00:01:21,567 --> 00:01:24,366 having the food from my mom and my grandmothers on both sides 38 00:01:24,367 --> 00:01:27,000 definitely influenced me in how I approach food today. 39 00:01:29,100 --> 00:01:30,000 Winning Chopped, I think it just feeds my competitive nature. 40 00:01:30,000 --> 00:01:31,000 Winning Chopped, I think it just feeds my competitive nature. 41 00:01:32,467 --> 00:01:34,266 I'm a cook, but I'm also a boxer 42 00:01:35,300 --> 00:01:36,600 and I'm bringing the fight to Chopped. 43 00:01:36,667 --> 00:01:40,000 That $10,000 is coming with me. 44 00:01:41,567 --> 00:01:43,366 [Josue] I am slightly obsessed with tapas. 45 00:01:43,367 --> 00:01:45,166 Trying to bring out my inner conquistador. 46 00:01:46,767 --> 00:01:49,466 {\an8}Growing up in South Florida, my inspiration was my family. 47 00:01:49,467 --> 00:01:52,066 Be a lot of Latin influence as well as Spanish influences. 48 00:01:53,166 --> 00:01:55,666 There's always some reason to celebrate 49 00:01:55,667 --> 00:01:58,265 and if we're celebrating, we must have food. 50 00:01:58,266 --> 00:01:59,999 My father's side of the family always had this rice in the holidays. 51 00:02:00,000 --> 00:02:01,000 My father's side of the family always had this rice in the holidays. 52 00:02:01,266 --> 00:02:03,265 Arroz con cebolla, onion rice. 53 00:02:03,266 --> 00:02:04,566 Obviously, I plan on dominating 54 00:02:04,567 --> 00:02:06,467 because small plates is what I do every day. 55 00:02:10,767 --> 00:02:13,400 {\an8}[Alex] I am confident. Cooking is in my DNA. 56 00:02:14,467 --> 00:02:17,000 I grew up in the northwest of France. 57 00:02:17,066 --> 00:02:19,566 It's known for its seafood. 58 00:02:19,567 --> 00:02:24,165 We believe in perfect technique and let the product shine. 59 00:02:24,166 --> 00:02:25,800 It's all about the rhythm. 60 00:02:27,867 --> 00:02:29,700 I'm coming here to win. 61 00:02:29,767 --> 00:02:30,000 "I'm gonna win Chopped." 62 00:02:30,000 --> 00:02:31,000 "I'm gonna win Chopped." 63 00:02:33,000 --> 00:02:35,366 What's up? We're back at it. 64 00:02:35,367 --> 00:02:37,100 - Let's go, y'all. - [Josue] All right, we ready. 65 00:02:37,166 --> 00:02:39,265 - Good morning. - What's going on? 66 00:02:39,266 --> 00:02:41,667 Oh, this is kind of cool, y'all. [laughs] 67 00:02:43,767 --> 00:02:44,767 [Ted] Hello, everybody. 68 00:02:44,768 --> 00:02:46,400 - [contestants] Hey, Ted. - How's it going? 69 00:02:46,467 --> 00:02:48,165 I'm well. You all revved up for this? 70 00:02:48,166 --> 00:02:49,766 - [Liv] Oh, yeah. - Ready to go. 71 00:02:49,767 --> 00:02:53,265 {\an8}You will need to think small to win big for this one 72 00:02:53,266 --> 00:02:54,366 {\an8}because you're here 73 00:02:54,367 --> 00:02:57,265 {\an8}for our special tiny but mighty battle. 74 00:02:57,266 --> 00:02:59,999 We want you to make small bites for every round. 75 00:03:00,000 --> 00:03:00,800 We want you to make small bites for every round. 76 00:03:00,867 --> 00:03:01,000 Good things come in small packages, just like me. 77 00:03:03,867 --> 00:03:05,500 - You got this? - We got it. 78 00:03:05,567 --> 00:03:06,800 - We got it. - [Jonathan] That's for sure. 79 00:03:06,867 --> 00:03:08,266 Put your hands on the baskets. 80 00:03:11,467 --> 00:03:12,367 Open them up. 81 00:03:14,200 --> 00:03:15,466 Ooh. 82 00:03:15,467 --> 00:03:17,999 All right. [laughs] Oh, snap. 83 00:03:18,000 --> 00:03:20,366 And your tiny but mighty appetizers 84 00:03:20,367 --> 00:03:23,500 must include littleneck clams, 85 00:03:25,066 --> 00:03:26,866 pineapple tomatillos... 86 00:03:26,867 --> 00:03:29,265 Pineapple tomatillos, they're gonna be sweet and acidic 87 00:03:29,266 --> 00:03:30,000 so I'm feeling pretty excited to have that with clams. 88 00:03:30,000 --> 00:03:31,000 So I'm feeling pretty excited to have that with clams. 89 00:03:32,166 --> 00:03:33,866 [Ted] ...cocktail franks... 90 00:03:33,867 --> 00:03:35,999 Who doesn't like a little wieny? 91 00:03:36,000 --> 00:03:38,100 {\an8}...and mini pancake stacks. 92 00:03:38,166 --> 00:03:40,000 {\an8}A stack of pan... [laughs] 93 00:03:43,266 --> 00:03:44,367 {\an8}20 minutes. 94 00:03:46,800 --> 00:03:47,800 {\an8}Time starts now. 95 00:03:48,767 --> 00:03:49,800 {\an8}[judges cheering] 96 00:03:51,000 --> 00:03:52,367 {\an8}[Ted] Tiny food. 97 00:03:55,367 --> 00:03:57,600 Judges, from tapas to finger foods 98 00:03:57,667 --> 00:03:59,999 to adorable miniature versions of dishes we love, 99 00:04:00,000 --> 00:04:00,200 to adorable miniature versions of dishes we love, 100 00:04:00,266 --> 00:04:01,000 the chefs could take this tiny but mighty theme 101 00:04:03,000 --> 00:04:04,566 any number of ways. 102 00:04:04,567 --> 00:04:06,466 I mean, we need to get all of those flavors, 103 00:04:06,467 --> 00:04:08,999 their entire perspective across in one small bite 104 00:04:09,000 --> 00:04:10,066 like you would on a tasting menu. 105 00:04:10,100 --> 00:04:12,466 That's actually really, really, really difficult 106 00:04:12,467 --> 00:04:16,165 to have that kind of restraint but also infuse so much flavor 107 00:04:16,166 --> 00:04:17,500 into a small bite 108 00:04:17,567 --> 00:04:19,466 and we're asking them to do this in 20 minutes. 109 00:04:19,467 --> 00:04:21,000 [Marc] When you're making a small plate like that, 110 00:04:21,066 --> 00:04:22,299 there's less to hide behind. 111 00:04:22,300 --> 00:04:23,866 {\an8}- [Amanda] Of course. - If you have one mistake on there, 112 00:04:23,867 --> 00:04:25,467 {\an8}- it's glaring. - Yes. 113 00:04:27,367 --> 00:04:29,999 {\an8}The key to making a perfect small plate is the attention to detail. 114 00:04:30,000 --> 00:04:30,667 {\an8}The key to making a perfect small plate is the attention to detail. 115 00:04:30,667 --> 00:04:31,000 One small mistake can throw off the entire dish. 116 00:04:33,767 --> 00:04:35,065 Mmm. 117 00:04:35,066 --> 00:04:36,432 I know exactly what I'm gonna do. 118 00:04:36,433 --> 00:04:40,366 I'm making littleneck clams with pancetta, cocktail franks 119 00:04:40,367 --> 00:04:43,666 and a roasted tomatillo cream sauce. 120 00:04:43,667 --> 00:04:46,666 I'm cooking the cocktail franks with the littlenecks 121 00:04:46,667 --> 00:04:49,666 to help infuse the flavor and hopefully the smokiness 122 00:04:49,667 --> 00:04:51,867 that's in those franks into the clams. 123 00:04:52,967 --> 00:04:54,766 [Amanda] I like that Liv has pancetta. 124 00:04:54,767 --> 00:04:56,165 {\an8}I don't think the cocktail franks 125 00:04:56,166 --> 00:04:57,532 {\an8}are gonna give off a lot of fat 126 00:04:57,533 --> 00:04:59,999 so she's adding some of that fat in, which I think is great. 127 00:05:00,000 --> 00:05:00,667 So she's adding some of that fat in, which I think is great. 128 00:05:00,667 --> 00:05:01,000 Chef Liv, how's it going? 129 00:05:01,867 --> 00:05:03,466 A lot of flavor in a small bite? 130 00:05:03,467 --> 00:05:05,600 Oh, yeah. I'm gonna try my best. 131 00:05:05,667 --> 00:05:07,366 I wanna win Chopped for my parents. 132 00:05:07,367 --> 00:05:10,065 The industry is full of hardship 133 00:05:10,066 --> 00:05:12,300 so they were rather reluctant when I first told them 134 00:05:12,367 --> 00:05:13,599 that I was going to pursue cooking. 135 00:05:13,600 --> 00:05:16,666 I want to show them that this is paying off for me 136 00:05:16,667 --> 00:05:18,100 and that I'm talented at it. 137 00:05:22,800 --> 00:05:24,866 [Jonathan] So, I know how to incorporate the mini pancakes, 138 00:05:24,867 --> 00:05:27,300 I know how to incorporate the pineapple tomatillos. 139 00:05:27,367 --> 00:05:28,766 Ooh, that's good. 140 00:05:28,767 --> 00:05:29,999 Have y'all tasted these little things? 141 00:05:30,000 --> 00:05:31,000 Have y'all tasted these little things? 142 00:05:31,001 --> 00:05:33,866 So, immediately comes to mind is romesco. 143 00:05:33,867 --> 00:05:35,766 {\an8}It's kind of trying to use those tomatillos 144 00:05:35,767 --> 00:05:38,700 {\an8}and use that pancake as bread. 145 00:05:38,767 --> 00:05:40,666 {\an8}Two things that are normally in romesco. 146 00:05:40,667 --> 00:05:45,466 So, I'm making mini pancake blinis with sauteed clams 147 00:05:45,467 --> 00:05:48,099 and pineapple-tomatillo romesco. 148 00:05:48,100 --> 00:05:49,800 Chef Jon, what are you making? 149 00:05:49,867 --> 00:05:53,165 Yeah, we're gonna make a tomatillo and roasted tomato romesco. 150 00:05:53,166 --> 00:05:55,400 - [Justin] Ooh. - And I got some fire-roasted peppers... 151 00:05:55,467 --> 00:05:56,699 Ooh, I like that idea. 152 00:05:56,700 --> 00:05:58,800 I got the tomatillo. Tiny but mighty. Tiny but mighty. 153 00:05:58,867 --> 00:05:59,999 We'll see what happens. 154 00:06:00,000 --> 00:06:00,100 We'll see what happens. 155 00:06:01,400 --> 00:06:03,666 Winning Chopped would mean a lot to me 156 00:06:03,667 --> 00:06:04,800 because of all the women in my family 157 00:06:04,867 --> 00:06:07,800 that have supported me, have molded me. 158 00:06:07,867 --> 00:06:09,367 I wanna make everybody proud. 159 00:06:12,367 --> 00:06:15,100 [Josue] So, my style of cuisine is refined yet approachable. 160 00:06:15,166 --> 00:06:16,265 {\an8}I see these ingredients 161 00:06:16,266 --> 00:06:17,667 {\an8}and I already know what to do with them. 162 00:06:18,700 --> 00:06:19,999 Put these guys in. 163 00:06:20,000 --> 00:06:21,666 So, I'm making clams con chorizo. 164 00:06:21,667 --> 00:06:26,065 I'm subbing in the cocktail wienies for the chorizo part. 165 00:06:26,066 --> 00:06:28,265 I add the pineapple tomatillos. 166 00:06:28,266 --> 00:06:29,999 [Justin] They have these pineapple tomatillos. 167 00:06:30,000 --> 00:06:30,166 [Justin] They have these pineapple tomatillos. 168 00:06:30,166 --> 00:06:31,000 They have a little sweetness to them 169 00:06:31,567 --> 00:06:33,366 that, you know, I'm getting a little pineapple flavor. 170 00:06:33,367 --> 00:06:35,000 - [Amanda] Yeah, a little tropical note. - Yeah. 171 00:06:39,867 --> 00:06:42,999 {\an8}I'm from an area that we do seafood all the time. 172 00:06:43,000 --> 00:06:45,366 {\an8}I work with littleneck clams all the time. 173 00:06:45,367 --> 00:06:48,466 I should go to the easy route, but now I'm gonna try to 174 00:06:48,467 --> 00:06:51,566 take them out of the shell. 175 00:06:51,567 --> 00:06:54,200 I'm making a surf and turf wonton 176 00:06:54,266 --> 00:06:58,065 with a bed of baby spinach and a saffron sauce 177 00:06:58,066 --> 00:06:59,500 with pancake croutons. 178 00:07:01,467 --> 00:07:04,266 I'm gonna make the sauce with the jus of the clams. 179 00:07:05,600 --> 00:07:09,500 The franks, let's do, like, a small stuffing. 180 00:07:09,567 --> 00:07:14,265 I saute the franks and I add the pineapple tomatillos. 181 00:07:14,266 --> 00:07:15,966 {\an8}Chef Alex, what does tiny but mighty mean to you? 182 00:07:15,967 --> 00:07:18,265 I love doing tasting menu in my restaurant 183 00:07:18,266 --> 00:07:21,566 so I think it's a great way to showcase the cooking of a chef. 184 00:07:21,567 --> 00:07:23,366 [Justin] I love it, I love it. Excited. 185 00:07:23,367 --> 00:07:26,000 [Alex] I'm putting my pancakes in a half-sheet pan 186 00:07:26,066 --> 00:07:29,866 and I'm putting in a hot oven to make crouton out of it, 187 00:07:29,867 --> 00:07:30,000 but I'm watching them like a hawk to see they're not burning. 188 00:07:30,000 --> 00:07:31,000 But I'm watching them like a hawk to see they're not burning. 189 00:07:34,700 --> 00:07:36,266 15 minutes on the clock, chefs. 190 00:07:37,900 --> 00:07:38,867 [Liv] To go with my clams, 191 00:07:38,868 --> 00:07:41,566 I'm making a roasted tomatillo cream sauce. 192 00:07:41,567 --> 00:07:44,700 I'm roasting the tomatillos to help add some more depth of flavor. 193 00:07:44,767 --> 00:07:46,366 That char, the smokiness 194 00:07:46,367 --> 00:07:48,967 that's gonna come out of those burned edges is really gonna help. 195 00:07:51,266 --> 00:07:52,366 [Marc] I'm looking at Liv 196 00:07:52,367 --> 00:07:53,966 and she's got that sauce in that blender. 197 00:07:53,967 --> 00:07:55,100 - It looks delicious. - [Justin] yeah. 198 00:07:56,567 --> 00:07:58,265 I've always been a competitive person. 199 00:07:58,266 --> 00:07:59,999 I played professional volleyball growing up, 200 00:08:00,000 --> 00:08:00,166 I played professional volleyball growing up, 201 00:08:00,166 --> 00:08:01,000 was pre-Olympic several years in a row. 202 00:08:02,467 --> 00:08:04,866 When I put my mind to it and I focus on something, 203 00:08:04,867 --> 00:08:06,000 I go all the way. 204 00:08:07,300 --> 00:08:08,834 I'm going all in. 205 00:08:08,867 --> 00:08:12,000 So, I sauteed the littleneck clams in a pan with the franks. 206 00:08:12,066 --> 00:08:15,165 I'm hoping that the saltiness and smokiness from the franks 207 00:08:15,166 --> 00:08:17,900 will get on those clams. 208 00:08:17,967 --> 00:08:21,000 So, the pancakes and the pineapple tomatillos are sweet. 209 00:08:21,066 --> 00:08:24,099 So, you have 50% of this basket in the sweet world. 210 00:08:24,100 --> 00:08:27,265 So you really have to bring some spice, some savory, 211 00:08:27,266 --> 00:08:28,999 some garlic, onion, all of those things. 212 00:08:29,000 --> 00:08:30,000 All right, these pancakes now, what am I gonna do with you? 213 00:08:30,000 --> 00:08:31,000 All right, these pancakes now, what am I gonna do with you? 214 00:08:32,100 --> 00:08:33,800 Mini pancakes are definitely the odd man out here. 215 00:08:33,867 --> 00:08:34,966 I'm just thinking, "You're eating clams, 216 00:08:34,967 --> 00:08:36,366 you need something to soak this up with, 217 00:08:36,367 --> 00:08:38,000 so why not just get some brown butter in there, 218 00:08:38,066 --> 00:08:40,166 go in and toast them up?" 219 00:08:40,767 --> 00:08:42,867 5 minutes remain, chefs. 220 00:08:44,967 --> 00:08:48,099 The stuffing is done and then I'm starting 221 00:08:48,100 --> 00:08:49,367 to stuff my wonton. 222 00:08:50,367 --> 00:08:52,766 Ah, [bleep]. 223 00:08:52,767 --> 00:08:54,566 I just heard an expletive from him. 224 00:08:54,567 --> 00:08:56,000 - Was it in French? - Yes. 225 00:08:56,066 --> 00:08:58,166 [Alex] I forgot the pancakes in the oven. 226 00:09:00,100 --> 00:09:01,000 I think Chef Alex just burned his pancakes over there. 227 00:09:02,166 --> 00:09:03,566 - So, he had them toasting in the oven. - Yes. 228 00:09:03,567 --> 00:09:06,300 If Chef Alex burned all of his pancakes 229 00:09:06,367 --> 00:09:08,700 and that is a basket ingredient, 230 00:09:08,767 --> 00:09:10,866 that could be an instant chopped. 231 00:09:10,867 --> 00:09:12,866 [cursing in French] 232 00:09:12,867 --> 00:09:15,400 That was a French expletive. I don't know if you knew that one. 233 00:09:22,166 --> 00:09:23,767 - Thank you. - Yeah. 234 00:09:24,166 --> 00:09:25,433 Behind you. 235 00:09:28,300 --> 00:09:30,999 {\an8}Alex used the majority of his pancakes that we gave him 236 00:09:31,000 --> 00:09:32,432 and they all burned. 237 00:09:32,433 --> 00:09:35,400 So, I don't know if he has any left over that are gonna be useable. 238 00:09:35,467 --> 00:09:37,466 [Alex] I don't know what I'm gonna do with those pancakes, 239 00:09:37,467 --> 00:09:40,767 {\an8}but in the meantime, I'm frying the wonton. 240 00:09:44,166 --> 00:09:45,999 Man, I still don't know what to do with these pancakes. 241 00:09:46,000 --> 00:09:48,265 I think the pancakes, I'd put them in the oven 242 00:09:48,266 --> 00:09:49,183 {\an8}to help try and dry them out for almost a crouton texture 243 00:09:49,183 --> 00:09:50,000 {\an8}to help try and dry them out for almost a crouton texture 244 00:09:51,467 --> 00:09:52,867 {\an8}to add some crunch to the clams. 245 00:09:57,066 --> 00:09:58,400 Chef Jon, how're we doing, brother? 246 00:09:58,467 --> 00:09:59,966 I think we're doing all right. I think we're doing all right. 247 00:09:59,967 --> 00:10:02,165 We'll try to beat this clock, huh? [laughs nervously] 248 00:10:02,166 --> 00:10:05,867 {\an8}To go with the blini, I'm making a pineapple tomatillo vinaigrette. 249 00:10:07,166 --> 00:10:09,566 Then I'm going to dress up some frisee. 250 00:10:09,567 --> 00:10:11,367 {\an8}Is the time going by faster, or am I moving slow? 251 00:10:12,467 --> 00:10:14,400 {\an8}[Josue] I'm grabbing these clams with the tweezers, 252 00:10:14,467 --> 00:10:15,900 {\an8}checking them to make sure they're all popping 253 00:10:15,967 --> 00:10:16,999 {\an8}and make sure there's no broken shells. 254 00:10:17,000 --> 00:10:19,000 {\an8}I wouldn't want to serve it in broken shells. 255 00:10:20,467 --> 00:10:22,400 [Amanda] So, Alex took his burnt pancakes 256 00:10:22,467 --> 00:10:24,165 off of the pan and he's chopping them up. 257 00:10:24,166 --> 00:10:26,766 [Alex] I'm, like, "Okay, well, I'm just gonna use them, 258 00:10:26,767 --> 00:10:28,133 you know, as a crouton. 259 00:10:28,166 --> 00:10:30,600 [Marc] Not only has Alex burned his pancakes, but he's also... 260 00:10:30,667 --> 00:10:32,966 now he's sauteing some type of greens as well. 261 00:10:32,967 --> 00:10:34,866 One minute to go, chefs! 262 00:10:34,867 --> 00:10:37,000 Keep your eye on the time. Keep your eye on the time. 263 00:10:37,066 --> 00:10:38,666 The energy's a little weird. 264 00:10:38,667 --> 00:10:42,666 I mean, Alex is frantic. Liv is finishing up. 265 00:10:42,667 --> 00:10:44,265 Josue is done and chilling out. 266 00:10:44,266 --> 00:10:45,900 And Jon is going nuts. [laughing] 267 00:10:45,967 --> 00:10:48,100 - Can I hold that? - [Justin] Chef Josue is fully completed. 268 00:10:48,166 --> 00:10:49,182 He's ready to go 269 00:10:49,183 --> 00:10:49,333 He's ready to go 270 00:10:49,333 --> 00:10:50,000 and he's looking to help some of the other competitors. 271 00:10:50,467 --> 00:10:52,099 You've got 30 seconds! 272 00:10:52,100 --> 00:10:54,666 [Ted] 30 seconds and it's over, guys. 273 00:10:54,667 --> 00:10:57,065 I got it! I got it! Yes! 274 00:10:57,066 --> 00:10:58,400 [Amanda] Don't forget, tiny but mighty! 275 00:10:59,600 --> 00:11:02,265 My plate is a nightmare. 276 00:11:02,266 --> 00:11:03,500 {\an8}All right, chefs, you've gotta follow through here. 277 00:11:04,200 --> 00:11:06,666 {\an8}[Ted] Ten, nine, eight... 278 00:11:06,667 --> 00:11:09,666 {\an8}- [Justin] Come on, everybody, get everything on the plate. - Seven, six, five... 279 00:11:09,667 --> 00:11:13,500 {\an8}- You got it. It looks great. - Four, three, two, one! 280 00:11:13,567 --> 00:11:14,666 {\an8}- [Amanda] Oh, wow. - Time's up. 281 00:11:14,667 --> 00:11:15,900 {\an8}- [Marc] Nice job. - [Justin] Nice job, guys. 282 00:11:15,967 --> 00:11:17,466 {\an8}- [Amanda] Well done! - Photo finish. 283 00:11:17,467 --> 00:11:18,666 - Whoo. - Yes! [laughs] 284 00:11:18,667 --> 00:11:19,183 Good job! That was insane, huh? 285 00:11:19,183 --> 00:11:20,000 Good job! That was insane, huh? 286 00:11:22,867 --> 00:11:24,866 Uh, insane! 287 00:11:24,867 --> 00:11:27,766 It's a good dish. It's a lot of flavor, bold. 288 00:11:27,767 --> 00:11:30,900 The new trend is charred, so it's a charred pancake. 289 00:11:32,667 --> 00:11:35,866 It's trending. It's very trendy. 290 00:11:35,867 --> 00:11:39,366 I think I underestimated, like, what that time was really gonna feel like. 291 00:11:39,367 --> 00:11:41,666 Josue, I think, is gonna be a big competition 292 00:11:41,667 --> 00:11:44,065 'cause his station was so clean afterwards. 293 00:11:44,066 --> 00:11:46,200 He was kinda, like, done early, kinda hanging out, so... 294 00:11:46,266 --> 00:11:47,866 He definitely knows his way around a kitchen 295 00:11:47,867 --> 00:11:48,867 and knows what he's doing. 296 00:11:48,867 --> 00:11:49,183 But we'll see what happens. 297 00:11:49,183 --> 00:11:49,867 But we'll see what happens. 298 00:11:54,767 --> 00:11:57,099 Chefs, you've arrived at the chopping block. 299 00:11:57,100 --> 00:12:00,566 In the appetizer basket, you got littleneck clams, 300 00:12:00,567 --> 00:12:05,166 pineapple tomatillos, cocktail franks and mini pancake stacks. 301 00:12:05,767 --> 00:12:07,700 Chef Josue, what do we have? 302 00:12:07,767 --> 00:12:10,900 {\an8}Here's my take on Spanish-style clams con chorizo 303 00:12:10,967 --> 00:12:12,200 {\an8}meets breakfast. 304 00:12:12,266 --> 00:12:14,867 But the wienies represent chorizo, ideally. 305 00:12:17,667 --> 00:12:19,182 Chef Josue, I think you nailed the "tiny, mighty." 306 00:12:19,183 --> 00:12:20,000 Chef Josue, I think you nailed the "tiny, mighty." 307 00:12:20,166 --> 00:12:22,366 {\an8}I mean, I got a big flavor pop right at the beginning. 308 00:12:22,367 --> 00:12:24,065 {\an8}There's a lot of acid. Um, it's very flavor-forward. 309 00:12:24,066 --> 00:12:26,200 {\an8}And honesty, my clams were cooked pretty well. 310 00:12:26,266 --> 00:12:28,166 But I think you did play it a little bit safe. 311 00:12:30,567 --> 00:12:32,700 I really liked the acidity of this. 312 00:12:32,767 --> 00:12:35,466 It's bracing. I think it's good against the clams. 313 00:12:35,467 --> 00:12:38,867 {\an8}The pineapple tomatillo gets a little bit lost in that acid. 314 00:12:39,867 --> 00:12:41,600 I do think maybe you could have 315 00:12:41,667 --> 00:12:43,466 manipulated the pancake a little bit better. 316 00:12:43,467 --> 00:12:46,100 I mean, it just tastes like eating a pancake with a bowl of clams... 317 00:12:46,166 --> 00:12:47,766 - [Josue] Right. - Which we don't normally do. 318 00:12:47,767 --> 00:12:49,099 - Right. - [laughs] 319 00:12:49,100 --> 00:12:49,181 {\an8}I don't think I could go and have a big bowl of this. 320 00:12:49,182 --> 00:12:50,000 {\an8}I don't think I could go and have a big bowl of this. 321 00:12:52,000 --> 00:12:53,566 {\an8}It's almost too powerful in the flavor, 322 00:12:53,567 --> 00:12:55,300 {\an8}which is sort of what we're looking for. 323 00:12:55,367 --> 00:12:57,100 I think you did a great job. 324 00:12:57,166 --> 00:12:59,100 Chef, who are you playing for today? 325 00:12:59,166 --> 00:13:00,866 Well, I've got a couple of special women in my life. 326 00:13:00,867 --> 00:13:02,600 My daughter and my girlfriend, honestly. 327 00:13:02,667 --> 00:13:04,299 My daughter, we have a long-distance relationship. 328 00:13:04,300 --> 00:13:07,265 So just trying to prove to her all that time that's been invested in my career, 329 00:13:07,266 --> 00:13:08,866 you know, it's to show you that you can also do it. 330 00:13:08,867 --> 00:13:12,165 She's made a lot of comments about maybe being a pastry chef 331 00:13:12,166 --> 00:13:14,666 and maybe she could be my pastry chef one day. 332 00:13:14,667 --> 00:13:16,467 - And I said, "Absolutely," you know. - That would be cool. 333 00:13:17,567 --> 00:13:18,999 Thank you, Chef Josue. 334 00:13:19,000 --> 00:13:19,183 Next up, Chef Alex. Please tell us about your starter. 335 00:13:19,183 --> 00:13:20,000 Next up, Chef Alex. Please tell us about your starter. 336 00:13:21,967 --> 00:13:24,866 {\an8}So I did a surf and turf wonton 337 00:13:24,867 --> 00:13:28,466 {\an8}with a bed of spinach in a saffron sauce 338 00:13:28,467 --> 00:13:31,165 {\an8}and charred mini pancakes. 339 00:13:31,166 --> 00:13:34,666 I'm French-trained, have been in this business for 20 years, 340 00:13:34,667 --> 00:13:36,766 so tasting menu is my thing. 341 00:13:36,767 --> 00:13:39,866 My restaurant, I do a tasting menu. 342 00:13:39,867 --> 00:13:42,165 So, Chef Alex, I like the fact that you went for wonton. 343 00:13:42,166 --> 00:13:45,300 From a flavor perspective, I think you nailed some really, really good flavors. 344 00:13:45,367 --> 00:13:48,766 I think you hit the appetizer, tiny, mighty. 345 00:13:48,767 --> 00:13:49,183 The flavor on the inside of the wonton's delicious 346 00:13:49,183 --> 00:13:50,000 The flavor on the inside of the wonton's delicious 347 00:13:51,367 --> 00:13:54,366 with the cocktail franks, the little bit of clam. 348 00:13:54,367 --> 00:13:57,200 There's a lot of flavor in there, which is good. 349 00:13:57,266 --> 00:14:00,065 But I'm losing the pineapple tomatillo a little bit. 350 00:14:00,066 --> 00:14:02,766 I really love that ingredient, and that acidity of it 351 00:14:02,767 --> 00:14:04,400 - I think would have been fantastic. - Yes. 352 00:14:05,900 --> 00:14:07,265 I thought this dish was great. 353 00:14:07,266 --> 00:14:08,866 I do agree, obviously, the pancake-- 354 00:14:08,867 --> 00:14:10,366 I think everybody's agreeing, 355 00:14:10,367 --> 00:14:12,000 it's sort of a little bit of an afterthought. 356 00:14:12,066 --> 00:14:13,767 But I thought the flavors really worked. 357 00:14:14,767 --> 00:14:16,766 Thank you, Chef Alex. Next up, Chef Liv. 358 00:14:16,767 --> 00:14:18,366 Please tell us about your dish. 359 00:14:18,367 --> 00:14:19,183 {\an8}Chefs, tonight, I've prepared for you 360 00:14:19,183 --> 00:14:20,000 {\an8}Chefs, tonight, I've prepared for you 361 00:14:20,367 --> 00:14:22,966 {\an8}littleneck clams with pancetta, 362 00:14:22,967 --> 00:14:24,132 {\an8}cocktail franks 363 00:14:24,133 --> 00:14:27,567 {\an8}and a roasted pineapple tomatillo cream sauce. 364 00:14:28,467 --> 00:14:30,600 I kinda see myself in small plates. 365 00:14:30,667 --> 00:14:32,600 As you guys can see, standing next to these tall guys, 366 00:14:32,667 --> 00:14:33,600 I am tiny. 367 00:14:33,667 --> 00:14:34,899 But I am also mighty. 368 00:14:34,900 --> 00:14:38,766 So I love focusing on smaller bites that pack a punch. 369 00:14:38,767 --> 00:14:40,265 Chef Liv, I love this dish. 370 00:14:40,266 --> 00:14:41,866 I think it really speaks to your perspective as a chef. 371 00:14:41,867 --> 00:14:44,866 I like... I mean, that was just one of the biggest, like, flavor bombs. 372 00:14:44,867 --> 00:14:46,900 When I first took that first scoop of the broth, I mean, 373 00:14:46,967 --> 00:14:48,200 just the heat... 374 00:14:48,266 --> 00:14:49,183 But the little hot dog got a little lost in there. 375 00:14:49,183 --> 00:14:50,000 But the little hot dog got a little lost in there. 376 00:14:52,800 --> 00:14:55,000 I really love what you did with the pineapple-tomatillo. 377 00:14:55,066 --> 00:14:56,666 I think it's delicious. 378 00:14:56,667 --> 00:15:00,600 Such a great flavor along with the clams and the cocktail franks. 379 00:15:00,667 --> 00:15:02,667 It really works. 380 00:15:03,767 --> 00:15:05,000 I thought this was delicious. 381 00:15:05,066 --> 00:15:06,566 The clams are cooked perfectly 382 00:15:06,567 --> 00:15:08,099 and the heat level's just perfect. 383 00:15:08,100 --> 00:15:10,800 To me, the pancakes didn't work at all, 384 00:15:10,867 --> 00:15:13,165 but I think everything else went really well here. 385 00:15:13,166 --> 00:15:15,600 Thank you, Chef Liv. Finally, Chef Jon, 386 00:15:15,667 --> 00:15:16,800 please tell us about your dish. 387 00:15:16,867 --> 00:15:19,182 {\an8}So I made for you a mini pancake blini, 388 00:15:19,183 --> 00:15:19,600 {\an8}So I made for you a mini pancake blini, 389 00:15:19,667 --> 00:15:20,000 {\an8}sauteed clams, romesco, and a frisee salad. 390 00:15:30,867 --> 00:15:34,666 I mean, the best thing on here I think is the vinaigrette on the frisee. 391 00:15:34,667 --> 00:15:36,265 - Yes. - The acidity level is perfect. 392 00:15:36,266 --> 00:15:38,766 The flavor is there. I mean, it's delicious. 393 00:15:38,767 --> 00:15:41,466 I love the idea of this pancake blini. 394 00:15:41,467 --> 00:15:43,265 I mean, you guys have all had a tough time with this pancake, 395 00:15:43,266 --> 00:15:48,466 but when you take a bite of a clam on top of a soggy pancake, 396 00:15:48,467 --> 00:15:49,183 it's just not doing it, man. 397 00:15:49,183 --> 00:15:50,000 It's just not doing it, man. 398 00:15:51,667 --> 00:15:53,265 If you took all these components apart, 399 00:15:53,266 --> 00:15:56,099 they'd all be delicious on their own. 400 00:15:56,100 --> 00:15:58,566 I got a good amount of the cocktail franks 401 00:15:58,567 --> 00:16:00,666 tossed with the clam and the butter 402 00:16:00,667 --> 00:16:02,800 and that was salty, actually. 403 00:16:02,867 --> 00:16:05,265 I think the clam liquid came down a little bit too much. 404 00:16:05,266 --> 00:16:09,165 But I like the fact that you use the pineapple-tomatillo in two places. 405 00:16:09,166 --> 00:16:10,366 [Justin] I think your plating is beautiful. 406 00:16:10,367 --> 00:16:12,500 I think that really showed some technique there, 407 00:16:12,567 --> 00:16:14,366 and we can definitely see this is what you do at your restaurants. 408 00:16:14,367 --> 00:16:16,165 I like the technique of taking the clams out of the shell. 409 00:16:16,166 --> 00:16:17,800 I thought they were cooked perfectly. 410 00:16:17,867 --> 00:16:19,182 I'm just having a really hard time with the romesco. 411 00:16:19,183 --> 00:16:19,567 I'm just having a really hard time with the romesco. 412 00:16:19,567 --> 00:16:20,000 I think it was screaming for salt, it was screaming for acidity. 413 00:16:22,266 --> 00:16:23,166 It just needed more time and treatment. 414 00:16:25,100 --> 00:16:27,099 [Ted] Chef Jon, thank you. 415 00:16:27,100 --> 00:16:29,566 A lot of hard work went into those small bites. 416 00:16:29,567 --> 00:16:33,000 In a few minutes, we'll tell you whose efforts paid off. 417 00:16:33,066 --> 00:16:35,766 I'm feeling pretty confident about not being on the chopping block. 418 00:16:35,767 --> 00:16:38,666 [Liv] Alex has to be concerned with that charred pancake. 419 00:16:38,667 --> 00:16:40,500 And, uh, Chef Jon, they seem to think 420 00:16:40,567 --> 00:16:43,366 that his components didn't really mesh the way that they should have. 421 00:16:43,367 --> 00:16:45,767 So, you know, I'm definitely not the weakest link. 422 00:16:58,100 --> 00:17:01,066 So, whose dish is on the chopping block? 423 00:17:13,367 --> 00:17:16,366 Chef Jon, you've been chopped. Judges? 424 00:17:16,367 --> 00:17:19,265 {\an8}So, Chef Jon, you know, the theme of today was tiny and mighty 425 00:17:19,266 --> 00:17:20,866 {\an8}and from a plating perspective, 426 00:17:20,867 --> 00:17:22,000 {\an8}I think you nailed it. 427 00:17:22,066 --> 00:17:22,970 I mean, it really showcased your techniques as a chef. 428 00:17:22,970 --> 00:17:23,000 I mean, it really showcased your techniques as a chef. 429 00:17:23,967 --> 00:17:25,700 It was very tight and concise. 430 00:17:25,767 --> 00:17:28,099 After that, I think, is where you kinda started to lose us. 431 00:17:28,100 --> 00:17:29,866 The pancake was just really salty 432 00:17:29,867 --> 00:17:32,566 and that romesco was just lacking for some flavor. 433 00:17:32,567 --> 00:17:35,366 So, unfortunately, for that reason, we had to chop you. 434 00:17:35,367 --> 00:17:37,366 - Thank you, Chef. - [Amanda] Thank you, Chef, for being here. 435 00:17:37,367 --> 00:17:38,700 Thank you. 436 00:17:38,767 --> 00:17:40,000 [Marc] Keep up the good work. 437 00:17:41,700 --> 00:17:45,666 {\an8}I absolutely feel like there's more that I wanted to show. 438 00:17:45,667 --> 00:17:46,866 Sometimes it doesn't go your way, 439 00:17:46,867 --> 00:17:49,500 but you roll with the punches and you keep going. 440 00:17:51,967 --> 00:17:52,969 Chef Josue, Chef Alex, Chef Liv, 441 00:17:52,970 --> 00:17:53,000 Chef Josue, Chef Alex, Chef Liv, 442 00:17:54,266 --> 00:17:56,467 here is the second basket to test your skills. 443 00:17:59,800 --> 00:18:00,667 [Ted] Dig in! 444 00:18:02,667 --> 00:18:03,600 What? 445 00:18:03,667 --> 00:18:05,766 Ooh-hoo. Woo-hoo-hoo-hoo-hoo! 446 00:18:05,767 --> 00:18:07,100 Something deep-fried. 447 00:18:07,166 --> 00:18:11,566 [Ted] And you've got mini fried pickles, Cornish hens... 448 00:18:11,567 --> 00:18:14,300 Oh, that's my favorite. I'm really excited about this one. 449 00:18:14,367 --> 00:18:15,667 Baby eggplant... 450 00:18:17,000 --> 00:18:19,867 {\an8}- ...and tiny ketchup bottles. - Tiny ketchup. 451 00:18:20,867 --> 00:18:22,966 {\an8}It's gonna be a fun round, guys, for sure. 452 00:18:22,967 --> 00:18:22,968 {\an8}Once again, the judges are expecting small bites 453 00:18:22,969 --> 00:18:23,000 {\an8}Once again, the judges are expecting small bites 454 00:18:25,367 --> 00:18:29,099 {\an8}that add up to hearty fare, this time, for a main course. 455 00:18:29,100 --> 00:18:30,000 {\an8}30-minute challenge... 456 00:18:31,667 --> 00:18:32,767 {\an8}starts now. 457 00:18:33,266 --> 00:18:34,467 {\an8}[hubbub] 458 00:18:37,266 --> 00:18:39,265 {\an8}- [Alex] Behind you. - Coming down, coming down. 459 00:18:39,266 --> 00:18:41,265 Judges, this is the entree round 460 00:18:41,266 --> 00:18:43,100 yet we're asking them for small bites. 461 00:18:43,166 --> 00:18:45,200 Are the chefs being pulled in two different directions? 462 00:18:45,266 --> 00:18:46,466 {\an8}So normally for a main course, 463 00:18:46,467 --> 00:18:48,099 {\an8}you would serve a whole Cornish hen. 464 00:18:48,100 --> 00:18:49,566 {\an8}I think if you served a half of one, 465 00:18:49,567 --> 00:18:52,366 {\an8}we'd be looking more at a tasting menu being developed here. 466 00:18:52,367 --> 00:18:52,970 Coming down behind you. 467 00:18:52,970 --> 00:18:53,000 Coming down behind you. 468 00:18:53,567 --> 00:18:55,165 I think it's gonna come down to 469 00:18:55,166 --> 00:18:56,366 what else they put on the plate, too, 470 00:18:56,367 --> 00:18:57,966 how they are using these other ingredients 471 00:18:57,967 --> 00:19:00,466 to make sure it's not an overwhelming amount of food. 472 00:19:00,467 --> 00:19:04,366 Is Alex trussing his little birds to roast them whole? 473 00:19:04,367 --> 00:19:06,200 [Ted] It looks like that, yes. 474 00:19:06,266 --> 00:19:08,666 There's no way Alex is gonna get those Cornish hens cooked that way. 475 00:19:08,667 --> 00:19:12,265 {\an8}You need to put the Cornish hen in the oven first of all, 476 00:19:12,266 --> 00:19:14,766 {\an8}because it's gonna take a while. 477 00:19:14,767 --> 00:19:17,165 I'm making a roasted Cornish hen 478 00:19:17,166 --> 00:19:21,566 with ratatouille and a cornichon-Madeira sauce. 479 00:19:21,567 --> 00:19:22,969 In ratatouille, you have to have a tomato element. 480 00:19:22,970 --> 00:19:23,000 In ratatouille, you have to have a tomato element. 481 00:19:24,166 --> 00:19:27,666 So I say, "Okay, I'm gonna put the ketchup inside the ratatouille 482 00:19:27,667 --> 00:19:30,165 to link the whole vegetable together." 483 00:19:30,166 --> 00:19:32,366 - [Ted] Ratatouille with ketchup? - [Marc] No! No! 484 00:19:32,367 --> 00:19:35,366 - My grandmother's very upset right now. - [laughing] 485 00:19:35,367 --> 00:19:37,566 You have to utilize the basket. 486 00:19:37,567 --> 00:19:39,100 [Marc] Although, by the way, if you're gonna try 487 00:19:39,166 --> 00:19:40,700 to disguise ketchup into something, 488 00:19:40,767 --> 00:19:42,867 hiding it in a ratatouille is not a bad idea. 489 00:19:44,000 --> 00:19:46,100 Let's take a look at these Cornish hens. 490 00:19:47,767 --> 00:19:49,866 I'm not super familiar with Cornish hens, 491 00:19:49,867 --> 00:19:52,165 but I know that I don't have time to roast the whole bird. 492 00:19:52,166 --> 00:19:52,970 {\an8}The hen's the star of the plate, 493 00:19:52,970 --> 00:19:53,000 {\an8}The hen's the star of the plate, 494 00:19:53,567 --> 00:19:56,000 {\an8}so I wanna make sure I treat it really carefully. 495 00:19:56,066 --> 00:20:01,300 I'm making a green curry and barbecue-rubbed Cornish hen leg 496 00:20:01,367 --> 00:20:03,500 with a feta and pickle baba ghanoush. 497 00:20:03,567 --> 00:20:06,000 - I'm pretty excited about those tiny eggplants, though. - I know. 498 00:20:06,066 --> 00:20:08,466 - I mean, those, they're sweet, they pack a lot of flavor... - They're beautiful. 499 00:20:08,467 --> 00:20:10,165 Very versatile, they cook really fast. 500 00:20:10,166 --> 00:20:11,566 Obviously, when you look at eggplant, 501 00:20:11,567 --> 00:20:13,666 I think baba ghanoush right away. 502 00:20:13,667 --> 00:20:16,766 [Liv] Baba ghanoush is a Mediterranean eggplant spread. 503 00:20:16,767 --> 00:20:20,065 I worked in a Mediterranean small plates restaurant for several years. 504 00:20:20,066 --> 00:20:22,367 I feel really comfortable making baba ghanoush. 505 00:20:26,567 --> 00:20:30,200 {\an8}[Josue] So, working with Spanish cuisine right now, I'm looking at the basket. 506 00:20:30,266 --> 00:20:32,200 {\an8}Everything makes sense to keep going with, you know, 507 00:20:32,266 --> 00:20:33,866 {\an8}Spanish cuisine, Spanish ingredients. 508 00:20:33,867 --> 00:20:38,866 So, I'm making a spiced Cornish hen with eggplant piperade 509 00:20:38,867 --> 00:20:41,300 and pickled breadcrumb bites. 510 00:20:44,066 --> 00:20:47,200 Piperade is just a blend of tomatoes, peppers, onions, heavy saffron, 511 00:20:47,266 --> 00:20:50,166 fresh tomatoes in there to go in with the eggplant, 512 00:20:50,266 --> 00:20:51,900 as well as ketchup. 513 00:20:51,967 --> 00:20:52,969 - Ketchup piperade. - Can we talk about Chef Josue, though? 514 00:20:52,970 --> 00:20:53,000 - Ketchup piperade. - Can we talk about Chef Josue, though? 515 00:20:54,867 --> 00:20:56,866 I mean, one guy's roasting it whole. 516 00:20:56,867 --> 00:20:58,766 Liv has broke it down, but not put it in the oven. 517 00:20:58,767 --> 00:21:00,366 Josue has not even touched his bird yet... 518 00:21:00,367 --> 00:21:02,200 - [Amanda gasps] - ...and we are approaching 20 minutes. 519 00:21:02,266 --> 00:21:05,000 I mean, they're small, but we still need the time to cook this fully. 520 00:21:05,066 --> 00:21:06,866 - Oh, we need to open that package... - Yeah. 521 00:21:06,867 --> 00:21:09,166 And start manipulating the Cornish hen. 522 00:21:10,900 --> 00:21:12,666 [Liv] To season my Cornish hen legs, 523 00:21:12,667 --> 00:21:13,766 I take the ketchup, 524 00:21:13,767 --> 00:21:16,000 cream curry and make a sauce out of it. 525 00:21:16,066 --> 00:21:18,200 I'm a little behind on getting my chickens in the oven, 526 00:21:18,266 --> 00:21:21,300 so I'm worried about cooking these all the way through. 527 00:21:23,066 --> 00:21:24,333 Less than 20 minutes to go, chefs. 528 00:21:26,800 --> 00:21:30,500 {\an8}Chef Josue has a really nice seasoning on his hen right now. 529 00:21:30,567 --> 00:21:32,900 [Josue] Once I get some sear going on there, pop 'em in the oven. 530 00:21:34,300 --> 00:21:35,967 I'm already regretting not starting the hen first. 531 00:21:39,266 --> 00:21:42,566 [Marc] Alex just opened the oven to look at his Cornish hens 532 00:21:42,567 --> 00:21:44,766 and shook his head, like, "Uh-oh, I must have made a mistake." 533 00:21:44,767 --> 00:21:46,065 That's the look I got. 534 00:21:46,066 --> 00:21:49,000 I know I need to change my game plan. 535 00:21:49,066 --> 00:21:51,966 So, Chef Alex, are we changing directions here with that hen? 536 00:21:51,967 --> 00:21:52,969 I saw you pull it out of the oven and break it down. 537 00:21:52,970 --> 00:21:53,000 I saw you pull it out of the oven and break it down. 538 00:21:53,166 --> 00:21:54,200 What are we thinking, brother? 539 00:21:54,266 --> 00:21:55,767 Oh, yeah, completely. It's not gonna be cooked. 540 00:21:57,500 --> 00:21:59,332 [Liv] I'm making the baba ghanoush. 541 00:21:59,333 --> 00:22:04,000 I take the ketchup, the Worcestershire, bourbon, and make a sauce out of it. 542 00:22:06,767 --> 00:22:08,133 Flambe! 543 00:22:09,667 --> 00:22:12,265 I take my roasted eggplant, throw it in the food processor 544 00:22:12,266 --> 00:22:14,467 and I also throw the pickles in with the baba ghanoush. 545 00:22:17,000 --> 00:22:20,099 [Josue] Hot! Ow, hot! 546 00:22:20,100 --> 00:22:21,533 So I'm cooking the hens, flip them over, 547 00:22:21,567 --> 00:22:22,969 deglaze with apple cider vinegar, some chicken stock. 548 00:22:22,970 --> 00:22:23,000 Deglaze with apple cider vinegar, some chicken stock. 549 00:22:24,667 --> 00:22:27,166 Pop it back in the oven, let it braise a little bit... 550 00:22:27,867 --> 00:22:29,033 All right, these pickles. 551 00:22:29,066 --> 00:22:31,500 And then use the breadcrumb over the pickles 552 00:22:31,567 --> 00:22:34,800 to create my crispy breadcrumbs to complement the piperade. 553 00:22:34,867 --> 00:22:36,000 I just need more texture. 554 00:22:36,066 --> 00:22:38,467 5 minutes to go, chefs! 555 00:22:41,367 --> 00:22:45,099 The cast iron is getting really nice color on his Cornish hen. 556 00:22:45,100 --> 00:22:46,834 Whoo! 557 00:22:46,867 --> 00:22:50,566 [Alex] I've fixed the Cornish hen problem. The ratatouille's going well. 558 00:22:50,567 --> 00:22:51,666 Madeira. 559 00:22:51,667 --> 00:22:52,969 I deglazed the cast iron with some Madeira, 560 00:22:52,970 --> 00:22:53,000 I deglazed the cast iron with some Madeira, 561 00:22:54,166 --> 00:22:56,367 a sweet wine from Portugal. 562 00:22:57,767 --> 00:23:00,165 - Whoo-hoo! - [Alex] Ca Flambe! 563 00:23:00,166 --> 00:23:03,400 And now he's screaming, "Ca flambe!" It's a fire. 564 00:23:03,467 --> 00:23:04,866 No, it's just flambe. 565 00:23:04,867 --> 00:23:05,867 [laughing] 566 00:23:05,868 --> 00:23:08,400 Cornichon. Cornichon! 567 00:23:08,467 --> 00:23:12,567 Then I add some chopped fried cornichon and I reduce the sauce. 568 00:23:13,900 --> 00:23:15,366 Behind. 569 00:23:15,367 --> 00:23:16,800 [Amanda] There's a lot going on. 570 00:23:16,867 --> 00:23:19,366 This is gonna be down to the wire. Aah! 571 00:23:19,367 --> 00:23:21,000 [Liv] I check on my hens in the oven, 572 00:23:21,066 --> 00:23:22,969 and realize that they're not going to cook in time, 573 00:23:22,970 --> 00:23:23,000 and realize that they're not going to cook in time, 574 00:23:23,001 --> 00:23:25,200 so I gotta come up with a plan B. 575 00:23:25,266 --> 00:23:27,165 Now Liv is taking her chicken out of the oven 576 00:23:27,166 --> 00:23:29,100 and then is going to go onto the grill pan. 577 00:23:30,400 --> 00:23:31,867 Less than a minute left, chefs! 578 00:23:33,700 --> 00:23:34,767 Behind you! 579 00:23:35,767 --> 00:23:37,366 [Amanda] A tiny amount of time left. 580 00:23:37,367 --> 00:23:40,300 - Are we all plating, tasting, feeling good? - We've got it. We've got that! 581 00:23:40,367 --> 00:23:42,866 Yours might be undercooked. Mine won't be undercooked. 582 00:23:42,867 --> 00:23:45,165 Don't forget, tiny but mighty! 583 00:23:45,166 --> 00:23:47,466 - [Ted] 30 seconds. - [Justin] 30 seconds! You guys can do this! 584 00:23:47,467 --> 00:23:49,200 Big flavors here, guys, big flavors. 585 00:23:49,266 --> 00:23:50,566 [Amanda] Eggplant, ketchup, 586 00:23:50,567 --> 00:23:51,666 check out all your ingredients. 587 00:23:51,667 --> 00:23:52,969 You have your hen, your pickles, don't forget! 588 00:23:52,970 --> 00:23:53,000 You have your hen, your pickles, don't forget! 589 00:23:54,000 --> 00:23:55,366 I hope I remembered them all. 590 00:23:55,367 --> 00:23:56,900 Oh! Oh, mon Dieu! 591 00:23:56,967 --> 00:23:59,666 - Whose chicken's going to be underdone, huh? - Not mine! 592 00:23:59,667 --> 00:24:02,400 {\an8}Get these dishes to the finish line, chefs! 593 00:24:02,467 --> 00:24:07,265 {\an8}Ten, nine, eight, seven, six... 594 00:24:07,266 --> 00:24:09,966 {\an8}- Done. - Five, four, three... 595 00:24:09,967 --> 00:24:11,800 {\an8}- That's nice, nice. Go, go, go. - Two, one... 596 00:24:11,867 --> 00:24:14,265 {\an8}- That's it! - Time's up! 597 00:24:14,266 --> 00:24:15,966 {\an8}- Good job. - Oh, boy! 598 00:24:15,967 --> 00:24:17,566 {\an8}- Good job. - Nice work, guys. 599 00:24:17,567 --> 00:24:19,065 {\an8}- Get in here. - [Liv] Oh, man! 600 00:24:19,066 --> 00:24:21,400 Getting pumped right now. My energy's rushing, I can feel it. 601 00:24:21,467 --> 00:24:22,969 Definitely made it just in time. 602 00:24:22,970 --> 00:24:23,000 Definitely made it just in time. 603 00:24:23,667 --> 00:24:26,300 I saw them all doing, like, their chickens first and I'm thinking like, 604 00:24:26,367 --> 00:24:27,966 "Maybe I started wrong, I'm running out of time." 605 00:24:27,967 --> 00:24:29,666 I'm feeling nervous about what they have, 606 00:24:29,667 --> 00:24:32,000 but I feel comfortable that I can match up to them or better. 607 00:24:42,667 --> 00:24:45,466 Chefs, for that second tiny but mighty round, 608 00:24:45,467 --> 00:24:49,466 {\an8}we asked you to make small bites with mini fried pickles, 609 00:24:49,467 --> 00:24:54,100 Cornish hens, baby eggplant and tiny ketchup bottles. 610 00:24:54,166 --> 00:24:55,600 Chef Alex, what do we have? 611 00:24:55,667 --> 00:24:59,666 {\an8}So in front of you, I made pan-seared Cornish hen 612 00:24:59,667 --> 00:25:04,265 {\an8}with ratatouille and Madeira sauce. 613 00:25:04,266 --> 00:25:06,766 - [Ted] So, I'm getting the idea that you're French. - Yes, I am. 614 00:25:06,767 --> 00:25:07,684 - So I'm from Brittany, so northwest. - [Amanda] Oh! 615 00:25:07,684 --> 00:25:08,000 - So I'm from Brittany, so northwest. - [Amanda] Oh! 616 00:25:09,767 --> 00:25:12,466 [Alex] A lot of seafood, a lot of vegetable. 617 00:25:12,467 --> 00:25:14,866 - Excellent. - [Amanda] What brought you to the States? 618 00:25:14,867 --> 00:25:17,800 - A woman. - Ah-ha! We can do that. 619 00:25:17,867 --> 00:25:22,900 You have this kind of power to make men cross an ocean. 620 00:25:22,967 --> 00:25:26,600 I met my wife in Idaho and then we decided to get married. 621 00:25:26,667 --> 00:25:29,466 I asked my chef if I can get a job in the US, 622 00:25:29,467 --> 00:25:31,400 and he find me the job in Vegas. 623 00:25:31,467 --> 00:25:32,799 Wow! 624 00:25:32,800 --> 00:25:34,999 [Justin] Chef Alex, that Madeira sauce with those cornichons 625 00:25:35,000 --> 00:25:36,100 {\an8}is dynamite. 626 00:25:36,166 --> 00:25:37,683 {\an8}I mean, I would put that on anything. 627 00:25:37,684 --> 00:25:38,000 {\an8}I mean, I would put that on anything. 628 00:25:38,166 --> 00:25:39,766 {\an8}The ratatouille was delicious. 629 00:25:39,767 --> 00:25:41,466 I was nervous about that ketchup, 630 00:25:41,467 --> 00:25:42,699 that it was gonna get too sweet, 631 00:25:42,700 --> 00:25:45,666 but it actually tied it all together really nice. 632 00:25:45,667 --> 00:25:48,300 But it's a little too big for the tiny but mighty challenge. 633 00:25:50,567 --> 00:25:52,366 Chef, I think you did a great job with flavor here. 634 00:25:52,367 --> 00:25:55,600 {\an8}I mean, honestly, that sauce, it's buttery and delicious. 635 00:25:55,667 --> 00:25:59,866 What I want to see in there is the showcase of the eggplant more. 636 00:25:59,867 --> 00:26:02,466 That was the ingredient I'm looking for. 637 00:26:02,467 --> 00:26:05,265 [Marc] I do find a little bit of a problem with the breast itself. 638 00:26:05,266 --> 00:26:07,666 The breast is actually a little dry. 639 00:26:07,667 --> 00:26:07,682 If you had left the breast off, 640 00:26:07,683 --> 00:26:08,000 If you had left the breast off, 641 00:26:08,667 --> 00:26:10,566 it would have been a little more successful. 642 00:26:10,567 --> 00:26:12,500 Thank you. Thank you, Chef. 643 00:26:12,567 --> 00:26:14,866 [Ted] Thank you, Chef Alex. Next up, Chef Liv. 644 00:26:14,867 --> 00:26:17,466 {\an8}Chefs, I've prepared for you a green curry 645 00:26:17,467 --> 00:26:20,666 {\an8}and barbecue-rubbed Cornish hen leg 646 00:26:20,667 --> 00:26:23,266 {\an8}with a feta and pickle baba ghanoush. 647 00:26:28,867 --> 00:26:31,700 The balance, you're hitting all cylinders. 648 00:26:31,767 --> 00:26:34,466 That is an amazing baba ghanoush. I love it. 649 00:26:34,467 --> 00:26:37,683 Well, Chef, I have to tell you, the hen needs to cook more. 650 00:26:37,684 --> 00:26:37,700 Well, Chef, I have to tell you, the hen needs to cook more. 651 00:26:38,800 --> 00:26:40,366 I wanna take another bite, 652 00:26:40,367 --> 00:26:44,800 but the pink hue near the bone is really stopping me, unfortunately. 653 00:26:44,867 --> 00:26:46,466 Yeah, I waited a little too long. 654 00:26:46,467 --> 00:26:49,900 Unfortunately, mine, like Amanda's, is a little bit under. 655 00:26:49,967 --> 00:26:53,866 Which sucks, you know, because it's so good. 656 00:26:53,867 --> 00:26:55,366 And, I mean, you played the game. 657 00:26:55,367 --> 00:26:57,500 I mean, this is small, this is mighty, big flavors. 658 00:26:57,567 --> 00:26:58,966 It would have been a home run. 659 00:26:58,967 --> 00:27:01,099 {\an8}Presentation, I mean, it looked beautiful, 660 00:27:01,100 --> 00:27:02,165 {\an8}but I've got to eat it, too. 661 00:27:02,166 --> 00:27:03,966 Like, I gotta get my knife and fork in here. 662 00:27:03,967 --> 00:27:06,466 But going back to that eggplant baba ghanoush, 663 00:27:06,467 --> 00:27:07,683 I mean, you killed it. It's really, really good. 664 00:27:07,684 --> 00:27:08,000 I mean, you killed it. It's really, really good. 665 00:27:09,600 --> 00:27:12,566 [Ted] Thank you, Chef Liv. Finally, Chef Josue. 666 00:27:12,567 --> 00:27:15,566 {\an8}All right, chefs, in front of you, I have a spice-rubbed Cornish hen, 667 00:27:15,567 --> 00:27:19,700 {\an8}layered over a bed of eggplant piperade and apple cider jus. 668 00:27:19,767 --> 00:27:21,165 You had us a little worried. You waited-- 669 00:27:21,166 --> 00:27:22,266 It was ten minutes 670 00:27:22,300 --> 00:27:24,265 - before you opened that Cornish hen pack. - Yes. 671 00:27:24,266 --> 00:27:27,600 [Josue] Hopefully I cooked them all the way through. 672 00:27:29,100 --> 00:27:30,265 Yeah, I think we're running up against 673 00:27:30,266 --> 00:27:31,900 some undercooked thighs here again. 674 00:27:33,600 --> 00:27:36,400 These thighs have gotten in everybody's way today. 675 00:27:36,467 --> 00:27:37,683 - Where did the ketchup come into play here? - In the piperade. 676 00:27:37,684 --> 00:27:38,000 - Where did the ketchup come into play here? - In the piperade. 677 00:27:39,066 --> 00:27:40,265 Okay. 678 00:27:40,266 --> 00:27:42,866 [Amanda] I love the spice mix that you put on it. 679 00:27:42,867 --> 00:27:44,866 And I've already eaten the skin, which is my favorite part, 680 00:27:44,867 --> 00:27:46,300 and it was crispy and good. 681 00:27:46,367 --> 00:27:48,900 [Justin] It was definitely the best crispy skin of the group's, 682 00:27:48,967 --> 00:27:50,666 but once I pulled that skin off, 683 00:27:50,667 --> 00:27:52,400 then it was just a very mute flavor. 684 00:27:52,467 --> 00:27:55,265 Just a little more salt would have woken all of these flavors up. 685 00:27:55,266 --> 00:27:56,966 [Amanda] I think the piperade's delicious. 686 00:27:56,967 --> 00:27:59,100 I like that you put the pickle in there. 687 00:27:59,166 --> 00:28:01,566 But I do wanna see the eggplant more. 688 00:28:01,567 --> 00:28:04,466 And because your thigh wasn't cooked all the way through, 689 00:28:04,467 --> 00:28:05,766 if you left that thigh off, 690 00:28:05,767 --> 00:28:07,466 this would be a perfect portion. 691 00:28:07,467 --> 00:28:07,684 - It was about restraint, really. - Right. Thank you. 692 00:28:07,684 --> 00:28:08,000 - It was about restraint, really. - Right. Thank you. 693 00:28:12,000 --> 00:28:15,400 Two chefs will get to continue showing off in the dessert round. 694 00:28:15,467 --> 00:28:19,165 Which two? We'll know soon. Thank you, chefs. 695 00:28:19,166 --> 00:28:20,600 [Josue] I was very worried, honestly, 696 00:28:20,667 --> 00:28:21,900 that it was gonna be undercooked, 697 00:28:21,967 --> 00:28:23,666 but my flavors are there 698 00:28:23,667 --> 00:28:25,867 and I got the right balance on my dish. 699 00:28:26,800 --> 00:28:28,366 I'm feeling kinda nervous. 700 00:28:28,367 --> 00:28:31,466 I'm hoping that even though my protein was undercooked, 701 00:28:31,467 --> 00:28:33,165 that the chefs next to me 702 00:28:33,166 --> 00:28:35,766 maybe did something a little worse than I did 703 00:28:35,767 --> 00:28:37,000 and that keeps me safe. 704 00:28:52,100 --> 00:28:54,466 [Ted] Who gets to keep competing? 705 00:28:54,467 --> 00:28:57,500 And whose dish is on the chopping block? 706 00:29:09,667 --> 00:29:12,800 [Ted] Chef Josue, you've been chopped. Judges? 707 00:29:12,867 --> 00:29:14,600 [Marc] Chef Josue, as you saw, 708 00:29:14,667 --> 00:29:17,015 everybody seemed to have some struggle with the Cornish hen. 709 00:29:17,016 --> 00:29:17,800 Everybody seemed to have some struggle with the Cornish hen. 710 00:29:17,867 --> 00:29:18,000 Yours was definitely undercooked. 711 00:29:19,567 --> 00:29:22,100 And it was a little bit flat in flavor, 712 00:29:22,166 --> 00:29:24,165 {\an8}and so we had to chop you. 713 00:29:24,166 --> 00:29:25,766 - [Amanda] Thank you, Chef, for being here. - Thank you, Chef. 714 00:29:25,767 --> 00:29:27,165 Thank you, guys. Good luck out there. 715 00:29:27,166 --> 00:29:29,466 - Thank you, Chef. - Thanks, Chef. 716 00:29:29,467 --> 00:29:32,165 [Josue] I'm feeling slightly disappointed right now with the results, 717 00:29:32,166 --> 00:29:33,366 {\an8}but I'm leaving with my head up 718 00:29:33,367 --> 00:29:34,867 {\an8}and my hopes high for the next time around. 719 00:29:37,367 --> 00:29:40,866 {\an8}Chef Liv, Chef Alex, you'll be making tiny but mighty desserts 720 00:29:40,867 --> 00:29:43,000 {\an8}from whatever you find in these. 721 00:29:45,166 --> 00:29:47,015 Let's see what you got. 722 00:29:47,016 --> 00:29:47,266 Let's see what you got. 723 00:29:47,867 --> 00:29:48,000 What is this? 724 00:29:49,066 --> 00:29:50,366 Oh. 725 00:29:50,367 --> 00:29:52,265 [Ted] There you go, burger cookies. 726 00:29:52,266 --> 00:29:55,666 Oh, mini burger with chocolate. Okay. 727 00:29:55,667 --> 00:29:57,666 What the heck am I gonna do with these? 728 00:29:57,667 --> 00:29:59,367 [Ted] Baby zucchini... 729 00:30:00,700 --> 00:30:02,400 chokeberries... 730 00:30:02,467 --> 00:30:05,367 {\an8}- What's that? - And tiny spiked horchatas. 731 00:30:07,967 --> 00:30:09,265 Okay. 732 00:30:09,266 --> 00:30:10,700 {\an8}30 minutes back on the clock. 733 00:30:13,166 --> 00:30:14,265 {\an8}Time starts now. 734 00:30:14,266 --> 00:30:16,300 {\an8}[Amanda] Go! Tiny and mighty! 735 00:30:16,367 --> 00:30:17,016 {\an8}- Make it sweet, make it tiny! - Just do it proud, 736 00:30:17,016 --> 00:30:17,900 {\an8}- Make it sweet, make it tiny! - Just do it proud, 737 00:30:17,967 --> 00:30:18,000 {\an8}you've made it this far. 738 00:30:18,867 --> 00:30:20,300 {\an8}[Marc] Wow. 739 00:30:21,300 --> 00:30:22,500 {\an8}Desserts, to me, are something that 740 00:30:22,567 --> 00:30:25,466 {\an8}I just want a couple bites of. That's all I need. 741 00:30:25,467 --> 00:30:27,666 {\an8}[Amanda] When you eat dessert, you're not hungry, right. 742 00:30:27,667 --> 00:30:29,300 {\an8}- [Marc and Justin] Right. - It's just whimsical, it's fun. 743 00:30:29,367 --> 00:30:31,265 {\an8}It's a sweet way to finish a meal 744 00:30:31,266 --> 00:30:34,000 and I think pastry chefs these days are having a great time 745 00:30:34,066 --> 00:30:36,900 with playing with little tiny bites like that. 746 00:30:36,967 --> 00:30:39,165 So this is gonna be a real decision 747 00:30:39,166 --> 00:30:40,666 about what they're putting on that plate. 748 00:30:40,667 --> 00:30:42,666 - Is it gonna be tiny... - But mighty? 749 00:30:42,667 --> 00:30:43,934 But mighty. 750 00:30:45,266 --> 00:30:47,015 [Alex] I want to do ice cream and I wanna bake some. 751 00:30:47,016 --> 00:30:48,000 [Alex] I want to do ice cream and I wanna bake some. 752 00:30:49,066 --> 00:30:51,366 {\an8}I just wanna go big or go home, right? 753 00:30:51,367 --> 00:30:54,400 {\an8}That's what you say in America. 754 00:30:54,467 --> 00:30:59,265 So I'm making a zucchini bread muffin with a horchata ice cream, 755 00:30:59,266 --> 00:31:03,767 a chokeberry compote and a burger cookie crumble. 756 00:31:04,867 --> 00:31:06,900 [Marc] Baby zucchini, guys, they're nice and tender. 757 00:31:06,967 --> 00:31:08,666 And, of course, now we're talking about using them for dessert. 758 00:31:08,667 --> 00:31:12,165 I find that they're a little sweeter, tiny little guys like that. 759 00:31:12,166 --> 00:31:14,467 You make, like, carrot cake, you make zucchini bread. 760 00:31:15,567 --> 00:31:17,015 [Alex] So I go for the zucchini bread first. 761 00:31:17,016 --> 00:31:18,000 [Alex] So I go for the zucchini bread first. 762 00:31:18,367 --> 00:31:22,666 It's a great way to use zucchini in a dessert round. 763 00:31:22,667 --> 00:31:28,266 I add my zucchini and I put them on the tiny muffin pan. 764 00:31:30,467 --> 00:31:31,800 Behind. 765 00:31:31,867 --> 00:31:34,165 [Marc] Chokeberries, what do you think of that? 766 00:31:34,166 --> 00:31:37,200 - Ah, ugh, not my favorite. - No? 767 00:31:37,266 --> 00:31:39,065 {\an8}You're gonna have to do a lot to balance out 768 00:31:39,066 --> 00:31:40,866 {\an8}the bitterness and the tannins in that fruit. 769 00:31:40,867 --> 00:31:42,099 {\an8}[Marc] Ooh. 770 00:31:42,100 --> 00:31:43,566 {\an8}- If you're never had a chokeberry... - [Justin] Right. 771 00:31:43,567 --> 00:31:47,015 Picture a blueberry with five layers of skin, 772 00:31:47,016 --> 00:31:47,266 picture a blueberry with five layers of skin, 773 00:31:47,266 --> 00:31:48,000 and a teeny tiny bit of that juicy yummy fruit in the center. 774 00:31:50,166 --> 00:31:51,600 No sweetness. 775 00:31:51,667 --> 00:31:55,366 I see the chokeberries. That's gonna be a great compote. 776 00:31:55,367 --> 00:31:59,466 So I put the chokeberry on the pan, add some sugar, 777 00:31:59,467 --> 00:32:02,200 add a little bit of blueberry in it, 778 00:32:02,266 --> 00:32:05,099 and I put some bourbon in the sauce as well 779 00:32:05,100 --> 00:32:07,166 just to give a little taste. 780 00:32:09,367 --> 00:32:11,999 - Alex, what are you thinking? - I'm making a zucchini bread. 781 00:32:12,000 --> 00:32:14,400 You're gonna make zucchini bread in 30 minutes, huh? 782 00:32:14,467 --> 00:32:15,866 I guess we're gonna try. 783 00:32:15,867 --> 00:32:17,015 [Liv] In the entree round, my hen was undercooked. 784 00:32:17,016 --> 00:32:18,000 [Liv] In the entree round, my hen was undercooked. 785 00:32:19,467 --> 00:32:21,099 So moving into the dessert round, 786 00:32:21,100 --> 00:32:23,700 I need to make sure I make no more mistakes. 787 00:32:23,767 --> 00:32:26,600 {\an8}But do you know what? Sticking with my gut has gotten me this far, 788 00:32:26,667 --> 00:32:29,265 {\an8}so I'm feeling really confident. 789 00:32:29,266 --> 00:32:32,966 I am making a chokeberry and chocolate turnover 790 00:32:32,967 --> 00:32:37,800 with sugar-dusted zucchini coins. 791 00:32:37,867 --> 00:32:42,165 I take the chokeberries, I put them in a saute pan with some sugar, molasses, 792 00:32:42,166 --> 00:32:46,700 some of the horchata, to try and sweeten it and make a compote out of it 793 00:32:46,767 --> 00:32:47,016 and use it for a filling in my turnover. 794 00:32:47,016 --> 00:32:48,000 And use it for a filling in my turnover. 795 00:32:49,066 --> 00:32:51,867 - Good luck. - Less than 15 minutes left, chefs. 796 00:32:53,767 --> 00:32:56,666 - Then you have the horchata, which... - [Marc] Horchata. 797 00:32:56,667 --> 00:32:58,566 - [Justin] Heavy cinnamon in that. - Is a lot of cinnamon. 798 00:32:58,567 --> 00:33:01,065 It's rum. Not even any dairy, normally. 799 00:33:01,066 --> 00:33:02,000 It's just a rice base. 800 00:33:02,001 --> 00:33:04,500 - [Justin] Where is it from? - Mexico. 801 00:33:06,100 --> 00:33:09,700 I see the horchata. It's delicious. 802 00:33:09,767 --> 00:33:12,065 Okay, it's gonna be a great ice cream. 803 00:33:12,066 --> 00:33:13,532 With 13 minutes left, 804 00:33:13,533 --> 00:33:17,015 Alex is just putting his ice cream base into the ice cream machine. 805 00:33:17,016 --> 00:33:17,266 Alex is just putting his ice cream base into the ice cream machine. 806 00:33:17,266 --> 00:33:18,000 It should be enough time, 807 00:33:18,467 --> 00:33:20,567 but I don't know what else he has to do on his station. 808 00:33:24,767 --> 00:33:26,165 [Liv] I take the burger cookies 809 00:33:26,166 --> 00:33:29,300 and I just want that chocolate in the middle to make a ganache. 810 00:33:29,367 --> 00:33:33,500 I then add the spiked horchata to my ganache to help make it more creamy. 811 00:33:33,567 --> 00:33:36,766 {\an8}I look at the clock, and I realize I'm really pressing time. 812 00:33:36,767 --> 00:33:38,666 I need to get my turnovers in the oven. 813 00:33:38,667 --> 00:33:42,366 So I start putting my compote and the chocolate together 814 00:33:42,367 --> 00:33:44,766 and forming my turnovers. 815 00:33:44,767 --> 00:33:47,015 [Marc] I think what Liv did right now by putting those hot berries 816 00:33:47,016 --> 00:33:47,266 [Marc] I think what Liv did right now by putting those hot berries 817 00:33:47,266 --> 00:33:48,000 onto the puff pastry, 818 00:33:48,767 --> 00:33:51,866 the puff pastry got hot and she's having a rough time with it. 819 00:33:51,867 --> 00:33:54,566 - [Liv] Argh. - There's not enough time to bake those in the oven. 820 00:33:54,567 --> 00:33:56,566 There's no way those puff pastries are gonna cook. 821 00:33:56,567 --> 00:34:00,966 [Liv] I'm gonna make a couple more, but you're gonna go in. 822 00:34:00,967 --> 00:34:03,065 I have three basket ingredients in these turnovers 823 00:34:03,066 --> 00:34:05,000 so I need to make sure they're fully baked. 824 00:34:05,066 --> 00:34:09,566 So Liv's got 13 minutes to cook that puff pastry. That does not cook that fast. 825 00:34:09,567 --> 00:34:10,767 We're gonna get raw puff pastry. 826 00:34:12,800 --> 00:34:16,767 [Liv] Please cook. Please. Please cook. 827 00:34:21,867 --> 00:34:24,466 C'est chaud. Chaud. 828 00:34:24,467 --> 00:34:26,200 [Liv] Come on, cook. 829 00:34:26,266 --> 00:34:28,165 {\an8}I'm really worried about how long it's gonna take 830 00:34:28,166 --> 00:34:29,466 {\an8}for these turnovers to bake. 831 00:34:29,467 --> 00:34:31,100 {\an8}This is going to come down to the wire. 832 00:34:32,867 --> 00:34:35,566 {\an8}I want to deep-fry the zucchini and make it sweet somehow. 833 00:34:35,567 --> 00:34:40,466 {\an8}So with the zucchini, I'm making sugar-dusted zucchini coins. 834 00:34:40,467 --> 00:34:43,766 Chefs, it looks like Liv has tempura-fried these baby zucchini... 835 00:34:43,767 --> 00:34:45,566 - [Amanda] Yeah. - And then coated them in powdered sugar. 836 00:34:45,567 --> 00:34:46,999 They look like little doughnut holes. 837 00:34:47,000 --> 00:34:49,600 - I can't wait to try those, actually. - [Liv] Works for me, dude. 838 00:34:49,667 --> 00:34:50,183 Alex, how are you feeling down there? Ca va? 839 00:34:50,183 --> 00:34:51,000 Alex, how are you feeling down there? Ca va? 840 00:34:51,567 --> 00:34:53,100 - [Alex] Amazing. - Amazing? 841 00:34:53,166 --> 00:34:55,400 - Super, super, Marc. - Super. Okay. 842 00:34:55,467 --> 00:34:58,600 I see that Alex has taken the zucchini bread out of the oven. 843 00:34:58,667 --> 00:35:00,265 It looks like it rose up. 844 00:35:00,266 --> 00:35:03,400 {\an8}[Alex] I see the burger cookies and I'm thinking, "Okay, 845 00:35:03,467 --> 00:35:05,900 {\an8}It could bring a little crunch element," 846 00:35:05,967 --> 00:35:08,366 so I decide to make crumble on the fly. 847 00:35:08,367 --> 00:35:13,100 Flour, butter, sugar and add the burger cookies in it. 848 00:35:15,367 --> 00:35:17,065 So Alex has just now put something in the oven. 849 00:35:17,066 --> 00:35:19,165 [Justin] I think he's making a little crumble. 850 00:35:19,166 --> 00:35:20,182 - [Alex] It's gonna be close. - 3:45, guys. 851 00:35:20,183 --> 00:35:21,000 - [Alex] It's gonna be close. - 3:45, guys. 852 00:35:23,567 --> 00:35:25,265 - How are you feeling, Chef Liv? - I'm feeling good, guys. 853 00:35:25,266 --> 00:35:26,366 - Tu vas bien? - Yeah. 854 00:35:26,367 --> 00:35:28,100 - Yes? - For somebody who doesn't do pastries, 855 00:35:28,166 --> 00:35:30,400 I think I'm putting something together that's really nice. 856 00:35:30,467 --> 00:35:32,100 [Liv] I check on my turnovers in the oven 857 00:35:32,166 --> 00:35:34,366 and they're still not cooked, but I'm running out of time. 858 00:35:34,367 --> 00:35:37,500 [Marc] I'm a little worried about Liv's puff pastry in the oven. 859 00:35:37,567 --> 00:35:40,265 She keeps looking in there and popping her head in there to look at it 860 00:35:40,266 --> 00:35:42,466 and she's letting all the heat out. 861 00:35:42,467 --> 00:35:45,666 Two minutes, guys. If we've gotta do something to make them cook. 862 00:35:45,667 --> 00:35:46,900 Do it. Whatever it takes. 863 00:35:46,967 --> 00:35:48,666 Behind. 864 00:35:48,667 --> 00:35:50,182 [Amanda muttering quietly] No, no, no, no, no, no, no, no, no, no, no, no, no, no. 865 00:35:50,183 --> 00:35:51,000 [Amanda muttering quietly] No, no, no, no, no, no, no, no, no, no, no, no, no, no. 866 00:35:52,567 --> 00:35:54,800 Argh, Liv has taken the Searzall 867 00:35:54,867 --> 00:35:57,866 and she's trying to give her puff pastry some color with it. 868 00:35:57,867 --> 00:35:59,766 - They're just gonna light on fire, essentially... - [Marc] Which has happened. 869 00:35:59,767 --> 00:36:00,900 Which is what's happening. 870 00:36:00,967 --> 00:36:02,366 She's just burning the outside. 871 00:36:02,367 --> 00:36:04,467 Less than one minute to go, chefs. Gotta plate it up. 872 00:36:08,667 --> 00:36:10,966 [Amanda] Watch what you're doing, watch what you're doing. 873 00:36:10,967 --> 00:36:12,966 Oh, my gosh, I'm getting... I'm getting nervous 874 00:36:12,967 --> 00:36:15,300 - [Marc] Come on guys-- - [Ted] You gotta get everything on the plate. 875 00:36:15,367 --> 00:36:17,666 [Justin] 15 seconds, let's go. [clapping hurriedly] 876 00:36:17,667 --> 00:36:20,182 {\an8}[Ted] All right, chefs, final seconds of the final round. 877 00:36:20,183 --> 00:36:20,264 {\an8}[Ted] All right, chefs, final seconds of the final round. 878 00:36:20,265 --> 00:36:21,000 {\an8}Ten, nine, eight, 879 00:36:23,767 --> 00:36:26,165 {\an8}- seven, six... - [Amanda] Oh, my God! 880 00:36:26,166 --> 00:36:27,466 {\an8}- ...five... - [Justin] Somethings of fire! 881 00:36:27,467 --> 00:36:29,300 {\an8}- ...four, three... - Again, it's like the pancake incident. 882 00:36:29,367 --> 00:36:32,400 {\an8}...two, one. Time's up. 883 00:36:32,467 --> 00:36:33,866 {\an8}Oh, my God. 884 00:36:33,867 --> 00:36:35,867 {\an8}[Amanda] What was that? 885 00:36:36,867 --> 00:36:39,999 - [metallic crashing] - Oh, sorry. My bad, sorry. 886 00:36:40,000 --> 00:36:42,566 So I put the crumble in the oven. 887 00:36:42,567 --> 00:36:46,200 It was not colored enough, so I put the broiler on, 888 00:36:46,266 --> 00:36:48,500 and the broiler's starting to burn the dough. 889 00:36:48,567 --> 00:36:50,182 And I burned myself as well. It was just a mess. 890 00:36:50,183 --> 00:36:50,500 And I burned myself as well. It was just a mess. 891 00:36:51,867 --> 00:36:53,233 Oh, man. I'm a little overwhelmed. 892 00:36:53,266 --> 00:36:54,566 My main thought running through my head right now 893 00:36:54,567 --> 00:36:56,700 is I didn't have the puff pastry cook all the way. 894 00:36:57,700 --> 00:36:59,132 If my turnovers are not cooked through, 895 00:36:59,133 --> 00:37:00,600 it's probably gonna be the reason that I get sent home tonight. 896 00:37:04,100 --> 00:37:05,866 Chef Liv and Chef Alex, 897 00:37:05,867 --> 00:37:09,566 you opened your dessert baskets to discover burger cookies, 898 00:37:09,567 --> 00:37:14,366 baby zucchini, chokeberries, and tiny spiked horchatas. 899 00:37:14,367 --> 00:37:15,566 Chef Liv, what did you make? 900 00:37:15,567 --> 00:37:19,099 {\an8}Chefs, for you, I've created a chokeberry compote 901 00:37:19,100 --> 00:37:20,182 {\an8}and chocolate turnover with sugared-zucchini coins. 902 00:37:20,183 --> 00:37:21,000 {\an8}And chocolate turnover with sugared-zucchini coins. 903 00:37:30,266 --> 00:37:34,566 {\an8}I think that you got something very right with the chocolate and the chokeberry. 904 00:37:34,567 --> 00:37:36,866 I like the combination of those two, actually, together. 905 00:37:36,867 --> 00:37:40,000 The unfortunate thing is the puff pastry's not cooked all the way through. 906 00:37:41,767 --> 00:37:44,100 And also, this is supposed to be tiny. 907 00:37:44,166 --> 00:37:47,466 The actual dessert's hanging off the plate a little bit. 908 00:37:47,467 --> 00:37:49,366 {\an8}Even just for regular old dessert, 909 00:37:49,367 --> 00:37:50,183 {\an8}this is a lot of food to eat. 910 00:37:50,183 --> 00:37:51,000 {\an8}This is a lot of food to eat. 911 00:37:51,367 --> 00:37:56,900 I like the tiny baby zucchini, but I want it to be a little bit crispier. 912 00:37:56,967 --> 00:37:58,999 {\an8}[Justin] Making those chokeberries and that chocolate work, 913 00:37:59,000 --> 00:38:02,600 {\an8}I think you did really well. I mean, those were almost unpalatable by themselves. 914 00:38:02,667 --> 00:38:05,200 {\an8}- Thank you, chefs. - Thank you, Chef Liv. 915 00:38:05,266 --> 00:38:07,265 {\an8}Over to you, Chef Alex. What do we have? 916 00:38:07,266 --> 00:38:10,466 {\an8}So what I made is a zucchini bread muffin 917 00:38:10,467 --> 00:38:12,999 {\an8}with a horchata ice cream, 918 00:38:13,000 --> 00:38:18,467 {\an8}a chokeberry compote and a cookie burger chocolate crumble. 919 00:38:22,100 --> 00:38:26,100 Chef Alex, this is a composed, complete dessert, and appropriately-sized. 920 00:38:26,166 --> 00:38:29,866 Try and pull off, you know, a cake, a compote, an ice cream, a crumble, 921 00:38:29,867 --> 00:38:32,400 all of that in 30 minutes, it was very ambitious. 922 00:38:32,467 --> 00:38:35,100 But I think each piece was just screaming for some sugar. 923 00:38:37,100 --> 00:38:39,466 I like sugar, but not to an extent. 924 00:38:39,467 --> 00:38:41,566 Yeah, sugar doesn't only add sweetness, 925 00:38:41,567 --> 00:38:43,366 it also gives texture to things. 926 00:38:43,367 --> 00:38:46,666 It can make cakes soft and caramelized, even. 927 00:38:46,667 --> 00:38:49,000 The cake itself, I was so excited to see you making it. 928 00:38:49,066 --> 00:38:50,182 But sugar content missing. But it was tiny. 929 00:38:50,183 --> 00:38:51,000 But sugar content missing. But it was tiny. 930 00:38:52,166 --> 00:38:54,165 But it was tiny. Hey, it's the right size. 931 00:38:54,166 --> 00:38:57,500 I think that adding the blueberries to the compote was good 932 00:38:57,567 --> 00:39:01,366 in a little bit of sugar. 'Cause this is still very tannic. 933 00:39:01,367 --> 00:39:03,366 They definitely need more sugar I think. 934 00:39:03,367 --> 00:39:06,200 - Thank you, Chef. - Chef Alex, thank you. 935 00:39:06,266 --> 00:39:10,200 Big fun with small bites. The judges need some time now to decide who has won. 936 00:39:10,266 --> 00:39:11,367 Thanks, chefs. 937 00:39:14,367 --> 00:39:16,200 I mean, who do we think between Liv and Alex? 938 00:39:16,266 --> 00:39:18,466 Who really embodied tiny but mighty today? 939 00:39:18,467 --> 00:39:19,866 {\an8}I think in the appetizer round, 940 00:39:19,867 --> 00:39:20,183 {\an8}look at Liv's clam dish and the sauce that she made. 941 00:39:20,183 --> 00:39:21,000 {\an8}look at Liv's clam dish and the sauce that she made. 942 00:39:23,767 --> 00:39:25,866 {\an8}I loved what she did with that. 943 00:39:25,867 --> 00:39:27,766 {\an8}I have to say that Alex, though, 944 00:39:27,767 --> 00:39:31,065 {\an8}he made that little wonton. There was a lot of flavor in that little wonton. 945 00:39:31,066 --> 00:39:32,999 {\an8}That was tiny and pretty mighty. 946 00:39:33,000 --> 00:39:35,165 I like that he took those clams out of the shell. 947 00:39:35,166 --> 00:39:39,000 I think he was thinking, you know, with a fine dining chef mentality. 948 00:39:39,066 --> 00:39:41,666 But I think that we can all agree that Liv and Alex, 949 00:39:41,667 --> 00:39:44,866 sort of, the mini pancakes were the downfall in their appetizer round. 950 00:39:44,867 --> 00:39:46,700 - Both of them. - 100%. 951 00:39:46,767 --> 00:39:49,800 But we all know about the entree and the Cornish hen. 952 00:39:49,867 --> 00:39:50,183 - [Amanda] I was so surprised. - They all underestimated the cook time 953 00:39:50,183 --> 00:39:51,000 - [Amanda] I was so surprised. - They all underestimated the cook time 954 00:39:51,967 --> 00:39:53,699 and just tried to do too much. 955 00:39:53,700 --> 00:39:56,966 {\an8}[Marc] But that Madeira sauce on Alex's plate was absolutely to die for. 956 00:39:56,967 --> 00:39:59,165 {\an8}- [Amanda] Yes. - [Marc] It was one of the best things I ate today. 957 00:39:59,166 --> 00:40:01,866 But then, honestly, you kinda had to take the Cornish hen 958 00:40:01,867 --> 00:40:04,300 off of both of their plates to judge them. 959 00:40:04,367 --> 00:40:07,866 Because we had issues with the leg cooking on Chef Alex's, 960 00:40:07,867 --> 00:40:11,500 but also on Chef Liv's, her leg wasn't cooked enough either. 961 00:40:11,567 --> 00:40:14,200 {\an8}I think we have no choice but to look at that baba ghanoush 962 00:40:14,266 --> 00:40:16,265 {\an8}'cause that, for me, was one of the best things that I ate today. 963 00:40:16,266 --> 00:40:19,100 {\an8}It was bright, it had flavor. To me, that was my favorite bite. 964 00:40:19,166 --> 00:40:20,182 It was a good showdown, but I think we've decided, though. 965 00:40:20,183 --> 00:40:21,000 It was a good showdown, but I think we've decided, though. 966 00:40:21,767 --> 00:40:23,567 Excellent. 967 00:40:24,166 --> 00:40:27,999 [Liv] I think I consistently pulled through, bringing forth mighty flavors 968 00:40:28,000 --> 00:40:29,700 whilst still having small plates. 969 00:40:29,767 --> 00:40:32,000 But there's no telling which way they're gonna go. 970 00:40:33,367 --> 00:40:35,265 [Alex] I am very confident 971 00:40:35,266 --> 00:40:38,000 the three meals that I did, I really represent myself. 972 00:40:38,066 --> 00:40:40,666 I think I'm the next Chopped champion. 973 00:40:40,667 --> 00:40:44,266 So whose dish is on the chopping block? 974 00:40:53,867 --> 00:40:56,165 Chef Alex, you've been chopped. 975 00:40:56,166 --> 00:40:57,700 Judges? 976 00:40:58,767 --> 00:41:02,000 Chef Alex, this was quite a battle. 977 00:41:02,066 --> 00:41:05,065 {\an8}In the first round, we loved the wontons 978 00:41:05,066 --> 00:41:09,366 {\an8}as a little, tasty, small, bold-flavored package. 979 00:41:09,367 --> 00:41:12,600 But the charred pancake crouton was not good. 980 00:41:12,667 --> 00:41:16,866 And in dessert, if you had added the proper amount of sugar to each recipe, 981 00:41:16,867 --> 00:41:20,182 we would have been maybe having a different conversation here. 982 00:41:20,183 --> 00:41:20,767 We would have been maybe having a different conversation here. 983 00:41:20,767 --> 00:41:21,000 And so we had to chop you. 984 00:41:22,567 --> 00:41:23,767 Thank you very much, Chef. 985 00:41:24,800 --> 00:41:26,200 - Thank you. Thank you. - Thank you. Good job. 986 00:41:26,266 --> 00:41:28,666 I'm not feeling so good. Pretty disappointed, actually. 987 00:41:28,667 --> 00:41:33,566 But my wife and kids are still gonna be proud of me for what I've done. 988 00:41:33,567 --> 00:41:37,999 And that means, Chef Liv Hurst, you are the Chopped champion 989 00:41:38,000 --> 00:41:40,165 and you've just won $10,000. 990 00:41:40,166 --> 00:41:41,866 - Yes! - [Ted] Congratulations. 991 00:41:41,867 --> 00:41:43,600 - [cheering and applause] - [Amanda] Congratulations. 992 00:41:43,667 --> 00:41:47,366 {\an8}Oh, my gosh. This has been extraordinary. 993 00:41:47,367 --> 00:41:48,866 {\an8}Thank you, guys, so much. 994 00:41:48,867 --> 00:41:50,182 {\an8}It feels unreal. 995 00:41:50,183 --> 00:41:50,367 {\an8}It feels unreal. 996 00:41:50,367 --> 00:41:51,000 {\an8}It's so amazing to be the Chopped champion. 997 00:41:53,166 --> 00:41:55,300 {\an8}My parents are going to be so proud of me. 998 00:41:55,367 --> 00:41:56,900 {\an8}My parents are already proud of me, 999 00:41:56,967 --> 00:41:57,800 {\an8}but this is just gonna set it over the top.