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This is a teeny-tiny episode.
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00:00:03,266 --> 00:00:04,600
[Liv] Everything's tiny.
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Little, little plates.
Big, big flavors.
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- Who doesn't like a little wieny?
- [Liv laughs]
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You got to get a lot of flavor
into this one bite.
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I got it, I got it.
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[Marc] Everything matters
on that plate.
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- Hot, ow! Hot!
- Flambe!
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[Liv] Good things
come in small packages.
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Oh, come on, come on, come on.
Please, please cook.
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Is time going by faster,
or am I moving slow?
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- [Liv laughs]
- I'm getting nervous.
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- Tiny but mighty.
- It's gonna be close.
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- Oh, mon Dieu.
- Aah!
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My plate is a nightmare.
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That could be
an instant chopped.
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That could be
an instant chopped.
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{\an8}Born and raised in Atlanta,
ATL. You know? [laughs]
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I make elevated Southern food.
Packing a punch in a very small package.
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Small plates,
attention to detail.
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As much flavor as you can put
into just that perfect bite.
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More butter.
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I've always been
underestimated in my life,
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being short, being a woman.
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I'm not a shrimp.
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So, I gotta wake up every day
with my head on right,
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So, I gotta wake up every day
with my head on right,
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ready to show everybody
who doubts me
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what I can do.
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I'm here to win.
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I'm taking it home all the way.
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[Jonathan] All of my plates
are full of surprises.
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You get a little bit of heat,
a little crunch,
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{\an8}some sweetness.
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Every bite has to be perfect.
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My cooking style comes from
both sides of my family,
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having the food from my mom
and my grandmothers on both sides
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definitely influenced me
in how I approach food today.
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Winning Chopped, I think it
just feeds my competitive nature.
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Winning Chopped, I think it
just feeds my competitive nature.
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I'm a cook, but I'm also a boxer
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and I'm bringing the fight
to Chopped.
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That $10,000 is coming with me.
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[Josue] I am slightly obsessed
with tapas.
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Trying to bring out
my inner conquistador.
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{\an8}Growing up in South Florida,
my inspiration was my family.
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Be a lot of Latin influence
as well as Spanish influences.
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There's always some reason
to celebrate
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and if we're celebrating,
we must have food.
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My father's side of the family
always had this rice in the holidays.
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My father's side of the family
always had this rice in the holidays.
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Arroz con cebolla, onion rice.
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Obviously, I plan on dominating
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because small plates
is what I do every day.
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{\an8}[Alex] I am confident.
Cooking is in my DNA.
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I grew up
in the northwest of France.
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It's known for its seafood.
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We believe in perfect technique
and let the product shine.
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It's all about the rhythm.
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I'm coming here to win.
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"I'm gonna win Chopped."
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"I'm gonna win Chopped."
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What's up? We're back at it.
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- Let's go, y'all.
- [Josue] All right, we ready.
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- Good morning.
- What's going on?
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Oh, this is kind of cool,
y'all. [laughs]
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[Ted] Hello, everybody.
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- [contestants] Hey, Ted.
- How's it going?
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I'm well.
You all revved up for this?
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- [Liv] Oh, yeah.
- Ready to go.
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{\an8}You will need to think small
to win big for this one
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{\an8}because you're here
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{\an8}for our special
tiny but mighty battle.
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We want you to make
small bites for every round.
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We want you to make
small bites for every round.
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Good things come in
small packages, just like me.
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- You got this?
- We got it.
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- We got it.
- [Jonathan] That's for sure.
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Put your hands on the baskets.
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Open them up.
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Ooh.
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All right. [laughs] Oh, snap.
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And your tiny but mighty
appetizers
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must include littleneck clams,
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pineapple tomatillos...
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Pineapple tomatillos, they're
gonna be sweet and acidic
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so I'm feeling pretty excited
to have that with clams.
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So I'm feeling pretty excited
to have that with clams.
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[Ted] ...cocktail franks...
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Who doesn't like a little wieny?
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{\an8}...and mini pancake stacks.
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{\an8}A stack of pan... [laughs]
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{\an8}20 minutes.
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{\an8}Time starts now.
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{\an8}[judges cheering]
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{\an8}[Ted] Tiny food.
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Judges, from tapas
to finger foods
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to adorable miniature versions
of dishes we love,
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to adorable miniature versions
of dishes we love,
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the chefs could take
this tiny but mighty theme
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any number of ways.
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I mean, we need to get
all of those flavors,
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their entire perspective
across in one small bite
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like you would
on a tasting menu.
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That's actually really,
really, really difficult
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to have that kind of restraint
but also infuse so much flavor
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into a small bite
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and we're asking them
to do this in 20 minutes.
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[Marc] When you're making
a small plate like that,
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there's less to hide behind.
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{\an8}- [Amanda] Of course.
- If you have one mistake on there,
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{\an8}- it's glaring.
- Yes.
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{\an8}The key to making a perfect
small plate is the attention to detail.
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{\an8}The key to making a perfect
small plate is the attention to detail.
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One small mistake
can throw off the entire dish.
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Mmm.
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I know exactly
what I'm gonna do.
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I'm making littleneck clams
with pancetta, cocktail franks
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and a roasted tomatillo
cream sauce.
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I'm cooking the cocktail
franks with the littlenecks
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to help infuse the flavor
and hopefully the smokiness
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that's in those franks
into the clams.
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[Amanda] I like that Liv
has pancetta.
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{\an8}I don't think
the cocktail franks
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{\an8}are gonna give off a lot of fat
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so she's adding some of that
fat in, which I think is great.
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So she's adding some of
that fat in, which I think is great.
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Chef Liv, how's it going?
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A lot of flavor in a small bite?
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Oh, yeah.
I'm gonna try my best.
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I wanna win Chopped
for my parents.
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The industry is full of hardship
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so they were rather reluctant
when I first told them
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that I was going to
pursue cooking.
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I want to show them
that this is paying off for me
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and that I'm talented at it.
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[Jonathan] So, I know how to
incorporate the mini pancakes,
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I know how to incorporate
the pineapple tomatillos.
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Ooh, that's good.
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Have y'all tasted
these little things?
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Have y'all tasted
these little things?
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So, immediately comes to mind
is romesco.
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{\an8}It's kind of trying to use
those tomatillos
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{\an8}and use that pancake as bread.
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{\an8}Two things that are
normally in romesco.
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So, I'm making mini pancake
blinis with sauteed clams
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and pineapple-tomatillo romesco.
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Chef Jon, what are you making?
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Yeah, we're gonna make a
tomatillo and roasted tomato romesco.
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- [Justin] Ooh.
- And I got some fire-roasted peppers...
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Ooh, I like that idea.
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I got the tomatillo. Tiny
but mighty. Tiny but mighty.
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We'll see what happens.
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We'll see what happens.
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Winning Chopped
would mean a lot to me
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because of all the women
in my family
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that have supported me,
have molded me.
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I wanna make everybody proud.
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[Josue] So, my style of cuisine
is refined yet approachable.
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{\an8}I see these ingredients
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{\an8}and I already know
what to do with them.
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Put these guys in.
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So, I'm making
clams con chorizo.
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I'm subbing in the cocktail
wienies for the chorizo part.
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I add the pineapple tomatillos.
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[Justin] They have these
pineapple tomatillos.
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[Justin] They have these
pineapple tomatillos.
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They have
a little sweetness to them
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that, you know, I'm getting
a little pineapple flavor.
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- [Amanda] Yeah, a little tropical note.
- Yeah.
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{\an8}I'm from an area that we
do seafood all the time.
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{\an8}I work with littleneck clams
all the time.
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I should go to the easy route,
but now I'm gonna try to
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take them out of the shell.
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I'm making a surf and turf
wonton
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with a bed of baby spinach
and a saffron sauce
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with pancake croutons.
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I'm gonna make the sauce
with the jus of the clams.
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The franks, let's do, like,
a small stuffing.
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I saute the franks and I add
the pineapple tomatillos.
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{\an8}Chef Alex, what does
tiny but mighty mean to you?
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I love doing tasting menu
in my restaurant
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so I think it's a great way to
showcase the cooking of a chef.
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[Justin] I love it, I love it.
Excited.
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[Alex] I'm putting my pancakes
in a half-sheet pan
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and I'm putting in a hot oven
to make crouton out of it,
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but I'm watching them like a
hawk to see they're not burning.
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But I'm watching them like a
hawk to see they're not burning.
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15 minutes on the clock, chefs.
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[Liv] To go with my clams,
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I'm making a roasted
tomatillo cream sauce.
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I'm roasting the tomatillos to
help add some more depth of flavor.
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That char, the smokiness
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that's gonna come out of those
burned edges is really gonna help.
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[Marc] I'm looking at Liv
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and she's got that sauce
in that blender.
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- It looks delicious.
- [Justin] yeah.
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I've always been
a competitive person.
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I played professional
volleyball growing up,
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I played professional
volleyball growing up,
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00:08:00,166 --> 00:08:01,000
was pre-Olympic
several years in a row.
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When I put my mind to it
and I focus on something,
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I go all the way.
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I'm going all in.
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So, I sauteed the littleneck
clams in a pan with the franks.
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I'm hoping that the saltiness
and smokiness from the franks
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will get on those clams.
208
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So, the pancakes and the
pineapple tomatillos are sweet.
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So, you have 50% of this
basket in the sweet world.
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00:08:24,100 --> 00:08:27,265
So you really have to
bring some spice, some savory,
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some garlic, onion,
all of those things.
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All right, these pancakes now,
what am I gonna do with you?
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00:08:30,000 --> 00:08:31,000
All right, these pancakes now,
what am I gonna do with you?
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Mini pancakes are definitely
the odd man out here.
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I'm just thinking,
"You're eating clams,
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00:08:34,967 --> 00:08:36,366
you need something
to soak this up with,
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00:08:36,367 --> 00:08:38,000
so why not just get
some brown butter in there,
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go in and toast them up?"
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5 minutes remain, chefs.
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The stuffing is done
and then I'm starting
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to stuff my wonton.
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00:08:50,367 --> 00:08:52,766
Ah, [bleep].
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00:08:52,767 --> 00:08:54,566
I just heard an expletive
from him.
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00:08:54,567 --> 00:08:56,000
- Was it in French?
- Yes.
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00:08:56,066 --> 00:08:58,166
[Alex] I forgot the pancakes
in the oven.
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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.
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00:09:03,567 --> 00:09:06,300
If Chef Alex
burned all of his pancakes
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and that is a basket ingredient,
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that could be
an instant chopped.
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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.
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00:09:22,166 --> 00:09:23,767
- Thank you.
- Yeah.
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00:09:24,166 --> 00:09:25,433
Behind you.
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{\an8}Alex used the majority of
his pancakes that we gave him
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and they all burned.
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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.