1
00:00:02,166 --> 00:00:04,667
[Ted] Are you ready
to play with fire?
2
00:00:04,667 --> 00:00:07,266
-Come on, guys, let's go!
-Come on!
3
00:00:07,266 --> 00:00:09,066
-[man] Ready to go?
Ready to go?
-Hell, yeah.
4
00:00:09,066 --> 00:00:11,400
Your entire station
is on fire.
Do you have a plan?
5
00:00:11,467 --> 00:00:12,900
Absolutely. I'm doing good.
6
00:00:12,967 --> 00:00:14,400
-[Cliff] Yeah?
-[Molly] Plating, yep.
7
00:00:14,400 --> 00:00:16,600
You wanna get that charred,
but you don't wanna
get that burnt.
8
00:00:17,500 --> 00:00:18,433
[laughing]
9
00:00:18,467 --> 00:00:20,266
It needs, like,
a big punch in the gut.
10
00:00:20,900 --> 00:00:22,200
Come on. You can do this.
11
00:00:22,200 --> 00:00:24,300
-[Ted] All ingredients,
20 seconds.
-[Tiffani] Come on.
12
00:00:24,367 --> 00:00:25,467
You can do this, come on.
13
00:00:25,467 --> 00:00:26,867
-[Ted] Three, two...
-Can you guys take some heat?
14
00:00:26,867 --> 00:00:28,066
-...one.
-Oh, my God.
15
00:00:28,066 --> 00:00:29,467
-[Ted] Time's up.
-[exclaims]
16
00:00:30,667 --> 00:00:31,000
[Tiffani] Give us flame,
don't go down in flame.
17
00:00:34,367 --> 00:00:36,166
[Danny] There's something
about cooking over live fire
18
00:00:36,166 --> 00:00:37,800
{\an8}that brings out
the caveman in all of us.
19
00:00:39,667 --> 00:00:41,567
I specialize
in Central Texas barbecue
20
00:00:41,567 --> 00:00:42,867
which is salt, pepper
and smoke.
21
00:00:44,100 --> 00:00:46,667
Brisket ribs,
house-made sausages.
22
00:00:48,367 --> 00:00:50,100
Different types
of sandwiches, tacos.
23
00:00:52,166 --> 00:00:54,166
I think barbecue is a craft
and I think it takes,
24
00:00:54,166 --> 00:00:56,100
you know,
12, 15 hours to cook.
25
00:00:56,100 --> 00:00:58,400
So, let's see what I can do
in 20 or 30 minutes.
26
00:00:58,467 --> 00:01:00,000
We open at noon. Yeah.
27
00:01:00,000 --> 00:01:00,300
We open at noon. Yeah.
28
00:01:06,400 --> 00:01:07,800
[Molly] Working with live fire
29
00:01:07,867 --> 00:01:10,166
{\an8}definitely makes me feel
like a badass.
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00:01:10,166 --> 00:01:11,800
{\an8}I am a private chef.
31
00:01:11,867 --> 00:01:14,767
My food is definitely bold
and aggressive.
32
00:01:14,767 --> 00:01:16,700
I love working
with the open flame,
33
00:01:16,767 --> 00:01:19,600
and I love the char and smoke.
34
00:01:19,667 --> 00:01:23,000
Traditionally, you see
a man behind a barbecue,
35
00:01:23,000 --> 00:01:25,367
and I'm here to show
I can grill just as good,
36
00:01:25,367 --> 00:01:27,100
if not better than anyone.
37
00:01:32,500 --> 00:01:34,800
[Mateo] I love fire.
I love the sound,
38
00:01:34,867 --> 00:01:37,467
the smell, the temperature.
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00:01:37,467 --> 00:01:39,166
It's the smoke, the char.
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00:01:39,166 --> 00:01:42,400
{\an8}It gives a flavor that is just
out of this world.
41
00:01:44,500 --> 00:01:46,700
My mother's family
is from New Orleans,
42
00:01:46,767 --> 00:01:49,000
and I love
Cajun Creole cuisine.
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00:01:49,066 --> 00:01:51,500
In my opinion, yes, grilling
is the best way to cook.
44
00:01:51,567 --> 00:01:55,166
There's no doubt I am here
for the win, and I am on fire.
45
00:01:58,467 --> 00:02:00,000
[Roberto] I know how to grill.
I know how to start a fire.
46
00:02:00,000 --> 00:02:00,600
[Roberto] I know how to grill.
I know how to start a fire.
47
00:02:00,667 --> 00:02:01,000
You can throw me
in the middle of the woods,
and I'd be totally fine.
48
00:02:03,967 --> 00:02:07,100
And I'm the executive chef at
Bacanora in Phoenix, Arizona.
49
00:02:07,100 --> 00:02:09,266
{\an8}At the restaurant,
we don't have
any stoves or ovens.
50
00:02:09,266 --> 00:02:10,900
Everything we have
is live fire,
51
00:02:10,967 --> 00:02:13,066
and that adds
a lot to the food.
52
00:02:13,066 --> 00:02:15,767
The way it looks,
the textures, the smoke,
53
00:02:15,767 --> 00:02:17,600
the experience for the guests,
54
00:02:17,667 --> 00:02:19,767
and the flavors,
it's just amazing.
55
00:02:19,767 --> 00:02:21,767
I just wanna tell
my competitors that
they'd better watch out,
56
00:02:21,767 --> 00:02:23,166
'cause I'm coming in
blazing hot.
57
00:02:25,567 --> 00:02:29,100
Hello, competitors. Are you
feeling fiery and fierce?
58
00:02:29,166 --> 00:02:30,000
-Hell, yeah.
-[Molly] Absolutely.
59
00:02:30,000 --> 00:02:30,867
-Hell, yeah.
-[Molly] Absolutely.
60
00:02:30,867 --> 00:02:31,000
Turn up the heat.
61
00:02:32,667 --> 00:02:35,367
{\an8}You are here for one of our
favorite kind of battles,
62
00:02:35,367 --> 00:02:37,867
{\an8}-a grilling competition.
-Whoo!
63
00:02:37,867 --> 00:02:39,767
[Molly] Walking into
this grilling competition,
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00:02:39,767 --> 00:02:42,467
I was expecting
to be the only woman.
65
00:02:42,467 --> 00:02:44,700
I'm feeling very empowered.
66
00:02:44,767 --> 00:02:47,467
The judges want to see
excellent grilling techniques,
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00:02:47,467 --> 00:02:50,767
superb grill marks
and sublime flavors.
68
00:02:50,767 --> 00:02:53,500
-Have we chosen
the right chefs?
-Yes, you have.
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00:02:53,567 --> 00:02:55,066
-Hell, yeah.
-Hell, yeah.
70
00:02:55,066 --> 00:02:57,266
-Let's do it
-[Ted] First baskets.
71
00:02:57,266 --> 00:02:58,567
[Roberto] I grill straight
from the heart,
72
00:02:58,567 --> 00:03:00,000
and I'm excited to show off
my grilling skills.
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00:03:00,000 --> 00:03:00,467
and I'm excited to show off
my grilling skills.
74
00:03:01,000 --> 00:03:02,767
Please open them up.
75
00:03:02,767 --> 00:03:06,800
-And you have found
top sirloin cap.
-Sirloin cap.
76
00:03:06,867 --> 00:03:09,500
[Danny] I'm really happy,
we can see some sort of
steak in the basket.
77
00:03:09,567 --> 00:03:11,667
Sirloin is usually
a little bit leaner than like,
78
00:03:11,667 --> 00:03:13,467
a ribeye or New York cut.
79
00:03:13,467 --> 00:03:16,500
-[Mateo] What is this?
-[Ted] A smoked old fashioned.
80
00:03:19,300 --> 00:03:21,300
-[Roberto] I love this one.
-[Ted] Poblano peppers.
81
00:03:21,367 --> 00:03:22,500
Thank you.
82
00:03:24,467 --> 00:03:27,867
-No idea. I have no idea.
-[Ted] Grilled peach toast.
83
00:03:29,867 --> 00:03:30,000
{\an8}Twenty minutes to grill up
extraordinary appetizers.
84
00:03:30,000 --> 00:03:31,000
{\an8}Twenty minutes to grill up
extraordinary appetizers.
85
00:03:34,066 --> 00:03:35,367
{\an8}Time starts now.
86
00:03:35,367 --> 00:03:37,800
{\an8}-Let's go, chefs.
-Come on, guys, let's go.
87
00:03:37,867 --> 00:03:39,266
[Roberto]
Behind, behind, behind.
88
00:03:42,166 --> 00:03:44,767
{\an8}[Ted] Judges, what are
your expectations
for this grilling battle?
89
00:03:44,767 --> 00:03:47,600
How would you decide
that a chef has succeeded?
90
00:03:47,667 --> 00:03:49,400
{\an8}I mean, to me,
it's about, you know,
91
00:03:49,467 --> 00:03:51,967
{\an8}using the grill, and using
the grill for flavor.
92
00:03:51,967 --> 00:03:53,200
'Cause you wanna get
that char,
93
00:03:53,200 --> 00:03:54,600
-but you don't wanna
get that burnt.
-[Tiffani] Yep.
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00:03:54,600 --> 00:03:58,166
And how many ingredients
can you use on the grill
successfully?
95
00:03:58,166 --> 00:04:00,000
What should be grill stars
and what should be co-stars?
96
00:04:00,000 --> 00:04:01,000
What should be grill stars
and what should be co-stars?
97
00:04:01,266 --> 00:04:04,066
Tiffani, Marc, you're joined
by a special guest judge,
98
00:04:04,066 --> 00:04:07,567
the host of Food Network's
Chef Boot Camp, Cliff Crooks.
99
00:04:07,567 --> 00:04:09,867
-Happy to see you.
-[Cliff] I'm excited
to be here.
100
00:04:09,867 --> 00:04:11,800
{\an8}I'm even more excited to see
what the heck
101
00:04:11,867 --> 00:04:14,367
these chefs come up with
of this basket.
102
00:04:14,367 --> 00:04:16,900
Anyone that has
a mastery of grilling
103
00:04:16,967 --> 00:04:20,100
with someone who has
a higher level of organization
104
00:04:20,100 --> 00:04:21,767
because that's what you need.
105
00:04:21,767 --> 00:04:25,367
You need to be mindful
of what you're cooking
and how long it takes.
106
00:04:28,100 --> 00:04:30,000
{\an8}I feel like grilling
is definitely a very primal
form of cooking,
107
00:04:30,000 --> 00:04:30,500
{\an8}I feel like grilling
is definitely a very primal
form of cooking,
108
00:04:30,567 --> 00:04:31,000
{\an8}and, kind of, brings out
your inner caveman.
109
00:04:33,066 --> 00:04:35,567
I like to do, like,
primal style of cooking
110
00:04:35,567 --> 00:04:38,000
lots of meats and vegetables.
111
00:04:38,000 --> 00:04:40,100
I'm making
grilled sirloin nam tok
112
00:04:40,100 --> 00:04:43,000
which is a traditional,
like, Thai beef salad,
113
00:04:43,066 --> 00:04:45,467
with old fashioned
lime fish sauce
114
00:04:45,467 --> 00:04:47,900
with grilled peaches
and poblanos.
115
00:04:47,967 --> 00:04:50,367
Managing heat is
a big part of grilling, um,
116
00:04:50,367 --> 00:04:52,567
if it's too hot it could char
too quickly on the outside
117
00:04:52,567 --> 00:04:54,567
and be raw in the middle,
and if it's not hot enough,
118
00:04:54,567 --> 00:04:56,166
you won't get any color
on the outside.
119
00:04:56,166 --> 00:04:58,567
I wanna get it cooked
to a perfect medium-rare.
120
00:04:58,567 --> 00:04:59,567
Behind.
121
00:05:01,100 --> 00:05:03,100
[Cliff] So, the top
sirloin cap literally
122
00:05:03,100 --> 00:05:05,600
is off of the top
of the sirloin muscle.
123
00:05:05,667 --> 00:05:08,100
It's an incredibly flavorful
piece of beef.
124
00:05:08,166 --> 00:05:10,166
It's generally
extremely tender.
125
00:05:10,166 --> 00:05:13,166
It can get very tough if you
don't treat it properly.
126
00:05:16,166 --> 00:05:17,967
[Tiffani] What Roberto
has done really well,
127
00:05:17,967 --> 00:05:19,700
he's gotten a bunch
of stuff on the grill.
128
00:05:19,767 --> 00:05:22,266
-[Marc] Starting the process.
-[Tiffani] So, he's getting
his prep done. Yeah.
129
00:05:22,266 --> 00:05:24,100
{\an8}Chef Roberto, what's the plan?
130
00:05:24,100 --> 00:05:25,667
[Roberto] We're gonna
do a sirloin taco.
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00:05:25,667 --> 00:05:26,900
Fresh, kind of, like a pico.
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00:05:26,967 --> 00:05:28,467
We're gonna use
the peaches in there.
133
00:05:28,467 --> 00:05:30,000
And, uh, we're gonna go, like,
134
00:05:30,000 --> 00:05:30,100
And, uh, we're gonna go, like,
135
00:05:30,166 --> 00:05:31,000
uh, Mexico City style with,
uh, corn tortillas.
136
00:05:33,467 --> 00:05:35,767
My food represents
the Sonoran Desert,
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00:05:35,767 --> 00:05:37,900
a region
in the south of Arizona,
138
00:05:37,967 --> 00:05:39,767
going into the northern part
of Mexico.
139
00:05:39,767 --> 00:05:41,100
I grew up
in the Sonoran Desert
140
00:05:41,100 --> 00:05:42,667
{\an8}where my family
had a little ranch.
141
00:05:42,667 --> 00:05:44,667
We grill absolutely
everything.
142
00:05:44,667 --> 00:05:46,767
There's no recipe book
for what I do.
143
00:05:46,767 --> 00:05:48,967
Everything comes, like,
straight from the heart
and feelings.
144
00:05:51,500 --> 00:05:52,867
{\an8}[Tiffani]
Chef Mateo, how're you doing?
145
00:05:52,867 --> 00:05:55,400
Your entire station is
on fire. Do you have a plan?
146
00:05:55,467 --> 00:05:58,367
[Mateo] I'm gonna do
a grilled panzanella salad
147
00:05:58,367 --> 00:06:00,000
with a peach
and pimento vinaigrette
148
00:06:00,000 --> 00:06:00,467
with a peach
and pimento vinaigrette
149
00:06:00,467 --> 00:06:01,000
and grilled top sirloin.
150
00:06:02,667 --> 00:06:04,967
I'm liking Mateo's idea
of the salad.
151
00:06:04,967 --> 00:06:06,867
It's not the first thing
I thought you would
have with grill,
152
00:06:06,867 --> 00:06:08,066
but I'm not mad at it.
153
00:06:08,066 --> 00:06:11,066
{\an8}I love grilling,
'cause I'm a bit
of a pyromaniac.
154
00:06:11,066 --> 00:06:13,066
Got started cooking
at a really young age.
155
00:06:13,066 --> 00:06:14,166
I learned to cook
with my mother
156
00:06:14,166 --> 00:06:16,166
and my grandfather
in New Orleans.
157
00:06:16,166 --> 00:06:19,767
And the impartation of smoke
and smoked meat
158
00:06:19,767 --> 00:06:21,700
is a piece
of New Orleans' cuisine.
159
00:06:24,266 --> 00:06:25,967
[Tiffani] This smoked old
fashioned is boozy, right?
160
00:06:25,967 --> 00:06:27,467
So, it's got a good amount
of bourbon in it.
161
00:06:27,467 --> 00:06:29,567
It's got some sugar,
but it's also been smoked.
162
00:06:29,567 --> 00:06:30,000
So, you gotta balance
this ingredient.
163
00:06:30,000 --> 00:06:31,000
So, you gotta balance
this ingredient.
164
00:06:32,066 --> 00:06:34,800
[Mateo] I'm using
the old fashioned to make
a pickled red onion.
165
00:06:34,867 --> 00:06:36,600
The old fashioned
is gonna add a little bit
166
00:06:36,667 --> 00:06:38,367
of smokiness
to that dish as well
167
00:06:38,367 --> 00:06:40,467
to pull some of those
grilled flavors through.
168
00:06:42,100 --> 00:06:45,800
{\an8}[Molly] I feel like
I'm breaking the norm
for grill masters.
169
00:06:45,867 --> 00:06:48,900
{\an8}You don't see a lot
of young independent
women out there.
170
00:06:50,667 --> 00:06:53,000
I love grilling. I love
working with the open flame,
171
00:06:53,066 --> 00:06:55,166
and if there's a fire
you can find me there.
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00:06:56,166 --> 00:06:58,200
Here to show
that I can grill just as good
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00:06:58,266 --> 00:07:00,000
if not better than anyone else
in the kitchen.
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00:07:00,000 --> 00:07:00,767
if not better than anyone else
in the kitchen.
175
00:07:00,767 --> 00:07:01,000
I'm making a grilled flatbread
with a grilled top sirloin
176
00:07:04,100 --> 00:07:06,266
and a grilled peach
and poblano chutney.
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00:07:07,200 --> 00:07:08,500
[Marc]
On this grilled peach toast,
178
00:07:08,567 --> 00:07:11,200
we've got some pimento
cheese, obviously, some bread,
179
00:07:11,266 --> 00:07:13,500
uh, some grilled peaches,
some parsley
180
00:07:13,567 --> 00:07:15,200
and there's also I think,
some radishes in them.
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00:07:15,266 --> 00:07:16,266
[Tiffani] Radish as well,
yeah.
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00:07:16,266 --> 00:07:17,967
So, you know,
you can use any part of that.
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00:07:17,967 --> 00:07:19,567
I think the easiest thing
to do here
184
00:07:19,567 --> 00:07:21,100
is probably just to rip
the peaches off.
185
00:07:21,166 --> 00:07:22,166
That's what I would do.
186
00:07:23,100 --> 00:07:24,266
[Molly] I decided
to make a chutney
187
00:07:24,266 --> 00:07:27,500
just for a nice fresh
component on the plate.
188
00:07:27,567 --> 00:07:29,367
[Ted] Less than
15 minutes left, chefs.
189
00:07:30,567 --> 00:07:31,000
-[Molly] Behind, behind.
-[Danny]
Behind, coming down.
190
00:07:33,467 --> 00:07:35,767
For my nam tok, I'm using
the grilled peaches
191
00:07:35,767 --> 00:07:40,266
from the peach toasts,
and I'm using the poblanos.
192
00:07:41,800 --> 00:07:43,767
A few years back,
I was traveling
through the south
193
00:07:43,767 --> 00:07:46,200
and really fell in love
with Texas-style barbecue.
194
00:07:46,266 --> 00:07:48,467
I decided to bring
Texas-style barbecue
195
00:07:48,467 --> 00:07:49,867
back to my hometown of LA.
196
00:07:49,867 --> 00:07:51,266
Started in my mom's backyard,
197
00:07:51,266 --> 00:07:53,767
selling one or two briskets
then turned into five or six.
198
00:07:53,767 --> 00:07:56,266
And now we have, you know,
lines down the block
for three, four hours.
199
00:07:59,300 --> 00:08:00,000
[Roberto] I take the poblanos
and the tomatillos
out of the grill,
200
00:08:00,000 --> 00:08:01,000
[Roberto] I take the poblanos
and the tomatillos
out of the grill,
201
00:08:02,100 --> 00:08:04,767
and they wait into a pot
with shallots and garlic,
202
00:08:04,767 --> 00:08:07,500
and the old fashioned
to make a sauce for my meat.
203
00:08:07,567 --> 00:08:09,300
I also threw
some tomatillos in there
204
00:08:09,367 --> 00:08:11,166
because I wanted that acidity.
205
00:08:11,166 --> 00:08:12,100
[Ted] Ten minutes, guys.
206
00:08:13,500 --> 00:08:15,000
Behind, behind.
207
00:08:15,367 --> 00:08:16,667
Ten minutes.
208
00:08:16,667 --> 00:08:18,967
[Mateo] The trick to cook
sirloin is on high heat
209
00:08:18,967 --> 00:08:20,266
to get a really nice sear
210
00:08:20,266 --> 00:08:22,567
and a crust on the outside
and then let it rest.
211
00:08:22,567 --> 00:08:26,266
Next, I'm thinking I can use
this toast to make croutons
212
00:08:26,266 --> 00:08:28,200
for a grilled
panzanella salad.
213
00:08:30,700 --> 00:08:31,000
Right now,
I'm worried about Molly.
214
00:08:32,467 --> 00:08:34,767
She's messing and just fussing
with this pizza dough.
215
00:08:34,767 --> 00:08:36,133
Molly, how's it going?
216
00:08:36,133 --> 00:08:38,600
We have eight minutes left.
You feel good about
a flatbread?
217
00:08:38,667 --> 00:08:40,667
Absolutely, I'm not making
the dough, so.
218
00:08:41,600 --> 00:08:42,800
Come on, you can do this.
219
00:08:44,700 --> 00:08:46,100
[sizzling]
220
00:08:49,600 --> 00:08:52,367
-[Molly] Oh.
-Fire.
221
00:08:53,166 --> 00:08:54,300
[Molly] I heard.
222
00:08:57,000 --> 00:08:58,400
-Stop. Stop.
-[Molly] Okay, okay.
It's fine.
223
00:08:58,467 --> 00:09:00,000
Anyway she's
gonna finish this,
that dough gonna be raw.
224
00:09:00,000 --> 00:09:00,900
Anyway she's
gonna finish this,
that dough gonna be raw.
225
00:09:01,867 --> 00:09:02,667
Oh, my God.
226
00:09:03,567 --> 00:09:05,467
Twenty minutes, insane.
227
00:09:05,467 --> 00:09:08,567
If my pizza dough is raw,
I am definitely going home.
228
00:09:15,700 --> 00:09:16,767
{\an8}Oh, my God.
229
00:09:17,467 --> 00:09:19,300
{\an8}Twenty minutes, insane.
230
00:09:19,367 --> 00:09:21,066
Right now,
I'm worried about Molly.
231
00:09:21,066 --> 00:09:23,567
She's messing and just fussing
with this pizza dough.
232
00:09:23,567 --> 00:09:26,967
{\an8}I really want beautiful
grilled char marks
on the flatbread.
233
00:09:26,967 --> 00:09:28,767
Molly, watch your grill.
234
00:09:28,767 --> 00:09:29,867
Are you a judge? Oh, my God.
235
00:09:30,567 --> 00:09:32,166
[Roberto] I'm helping you out.
236
00:09:32,166 --> 00:09:34,967
[Molly] I think
I can accomplish that
and finish it in the oven
237
00:09:34,967 --> 00:09:36,767
in the amount of time
that is left on the clock.
238
00:09:38,000 --> 00:09:39,100
[Ted] Five minutes to go.
239
00:09:41,667 --> 00:09:43,844
{\an8}I'm making a dressing
with fish sauce,
240
00:09:43,844 --> 00:09:43,867
{\an8}I'm making a dressing
with fish sauce,
241
00:09:43,867 --> 00:09:44,000
the old fashioned and some
fresh lime juice and sugar.
242
00:09:49,000 --> 00:09:50,300
[Roberto]
I grilled some tortillas
243
00:09:50,367 --> 00:09:53,500
'cause I wanna showcase
as much grilling as possible.
244
00:09:53,567 --> 00:09:56,567
I put the pimento cheese,
just smother it.
245
00:09:58,100 --> 00:10:00,266
{\an8}I'm using the peaches
from the grilled peach toast
246
00:10:00,266 --> 00:10:02,800
and pimento cheese
to make a vinaigrette.
247
00:10:04,367 --> 00:10:05,867
-Molly, how're you doing?
-[Molly] Doing good.
248
00:10:05,867 --> 00:10:07,166
-[Cliff] Yeah?
-[Molly] Plating, yep.
249
00:10:08,300 --> 00:10:09,667
Time is moving at warp speed
250
00:10:09,667 --> 00:10:11,467
and I'm just focused
on getting
251
00:10:11,467 --> 00:10:13,800
all the basket ingredients
on the plate.
252
00:10:13,867 --> 00:10:14,000
-[Ted] All ingredients,
20 seconds.
-[Tiffani] Come on.
253
00:10:16,700 --> 00:10:19,066
[Ted] Use every second, chefs.
254
00:10:19,066 --> 00:10:21,500
{\an8}-[Ted] Ten, nine...
-[Cliff] Come on.
255
00:10:21,567 --> 00:10:23,567
{\an8}-[Tiffani] Get to the plate.
-...eight, seven...
256
00:10:23,567 --> 00:10:24,667
{\an8}-six...
-Get it out.
257
00:10:24,667 --> 00:10:26,667
{\an8}...five, four...
258
00:10:26,667 --> 00:10:29,300
{\an8}-You can do it. Come on.
-...three, two, one.
259
00:10:29,367 --> 00:10:31,200
{\an8}-[Ted] Time's up.
You can step back.
-[exclaims]
260
00:10:34,500 --> 00:10:35,634
[Danny] No way.
261
00:10:37,500 --> 00:10:40,266
[Molly] I got some
really beautiful char marks
262
00:10:40,266 --> 00:10:42,667
on my flatbread, peaches.
263
00:10:42,667 --> 00:10:43,844
This was a challenging basket
264
00:10:43,844 --> 00:10:44,000
This was a challenging basket
265
00:10:44,166 --> 00:10:47,200
just having such a large piece
of meat to cut down, but...
266
00:10:47,266 --> 00:10:49,700
hopefully the judges
really like what I made
and put out there.
267
00:10:50,700 --> 00:10:53,000
[laughing]
268
00:10:53,667 --> 00:10:54,967
Hit it.
269
00:10:54,967 --> 00:10:57,500
-Good job, good job.
-I'm convinced
that clock isn't real.
270
00:10:57,567 --> 00:10:58,867
[Danny] Roberto,
good job, really.
271
00:11:00,066 --> 00:11:01,900
{\an8}I'm feeling good.
I think I got everything
272
00:11:01,967 --> 00:11:04,867
{\an8}touching the grill
at one point and everything
was incorporated, and...
273
00:11:04,867 --> 00:11:07,567
Doesn't look as pretty
as my competitors',
274
00:11:07,567 --> 00:11:09,600
but I think the flavors
and everything is there.
275
00:11:17,667 --> 00:11:20,400
[Ted] Chefs, you've arrived
at the chopping block.
276
00:11:20,467 --> 00:11:22,100
{\an8}Time to taste the appetizers
you made
277
00:11:22,166 --> 00:11:23,700
with top sirloin cap,
278
00:11:24,767 --> 00:11:27,900
smoked old fashioned,
poblano peppers
279
00:11:27,967 --> 00:11:29,266
and grilled peach toast.
280
00:11:30,200 --> 00:11:32,367
Chef Mateo,
tell us what you made.
281
00:11:32,367 --> 00:11:35,066
{\an8}Chef, today I made for you
a grill top sirloin,
282
00:11:35,066 --> 00:11:37,767
{\an8}a panzanella salad
and grilled poblano.
283
00:11:41,667 --> 00:11:43,844
[Cliff] The panzanella plate
was really, really smart.
284
00:11:43,844 --> 00:11:44,000
[Cliff] The panzanella plate
was really, really smart.
285
00:11:44,266 --> 00:11:47,767
{\an8}Love the amount of char
on the top sirloin cap.
286
00:11:47,767 --> 00:11:50,667
The temperature is
a little bit under.
287
00:11:50,667 --> 00:11:53,100
-I have a couple
uneven pieces.
-[Marc] I agree.
288
00:11:53,166 --> 00:11:56,800
{\an8}The poblanos, I would...
not a very major part
of my dish,
289
00:11:56,867 --> 00:11:58,467
and that was
a basket ingredient.
290
00:11:58,467 --> 00:12:00,900
{\an8}Um, I think the vinaigrette
is a good idea
with the pimento cheese.
291
00:12:00,967 --> 00:12:02,300
{\an8}It almost gives you, like,
a ranch vibe.
292
00:12:02,367 --> 00:12:04,266
And I think smoked cocktail
pickled onions
293
00:12:04,266 --> 00:12:07,000
are just a really
smart touch on top.
294
00:12:07,066 --> 00:12:09,467
Do you have any thoughts
about finding a way
to use up 10k?
295
00:12:10,100 --> 00:12:11,400
Yeah, I would put, uh...
296
00:12:11,400 --> 00:12:13,844
the majority of it
would go into our
non-profit model Cisiny.
297
00:12:13,844 --> 00:12:14,000
the majority of it
would go into our
non-profit model Cisiny.
298
00:12:14,166 --> 00:12:16,166
It's around bridging
rural and urban use
299
00:12:16,166 --> 00:12:19,266
around food, sustainability,
farming and entrepreneurship.
300
00:12:19,266 --> 00:12:21,100
I've got an acre of land
about 20 minutes
301
00:12:21,166 --> 00:12:23,400
from our restaurants
that we bring kids out,
302
00:12:23,467 --> 00:12:25,266
um, show 'em
where their food comes from
303
00:12:25,266 --> 00:12:27,100
and then teach 'em
what to do with it.
304
00:12:27,100 --> 00:12:30,266
Incredible. You've got a lot
on your plate. You know
a lot of good stuff.
305
00:12:30,266 --> 00:12:32,467
-Thank you.
-[Ted] Chef Mateo, thank you.
306
00:12:32,467 --> 00:12:34,467
Chef Danny,
what have you served us?
307
00:12:34,467 --> 00:12:36,400
Judges, what I made for you is
308
00:12:36,467 --> 00:12:38,500
{\an8}a sliced top sirloin
nam tok salad.
309
00:12:44,767 --> 00:12:47,100
[Marc] For such a big guy
I feel like you could've
picked a bigger plate.
310
00:12:47,100 --> 00:12:48,000
[Tiffani laughs]
311
00:12:48,000 --> 00:12:49,000
-[chuckles]
-Uh...
312
00:12:49,066 --> 00:12:50,066
you know, it's hard to eat
313
00:12:50,100 --> 00:12:52,400
when you got to use a knife
and fork, but, um,
314
00:12:52,467 --> 00:12:54,100
flavors are great,
char, the steak,
315
00:12:54,166 --> 00:12:56,166
I think it's cooked perfectly.
316
00:12:56,166 --> 00:12:57,900
So, the peaches,
did you grill them more?
317
00:12:57,967 --> 00:12:59,467
The peaches were grilled
in the basket already,
318
00:12:59,467 --> 00:13:01,667
so, I just, uh, just sliced
them a bit it thinner.
319
00:13:01,667 --> 00:13:03,567
The peaches, I think,
could have cooked
a little bit more
320
00:13:03,567 --> 00:13:05,400
to get a little more char
on the plate.
321
00:13:05,467 --> 00:13:08,367
The challenge was to grill,
and you met it.
322
00:13:08,367 --> 00:13:10,667
Yes, the peaches
could be grilled,
323
00:13:10,667 --> 00:13:12,867
impart a lot more
smoke flavor into them,
324
00:13:12,867 --> 00:13:13,844
but it's represented
in the poblanos,
325
00:13:13,844 --> 00:13:14,000
but it's represented
in the poblanos,
326
00:13:14,467 --> 00:13:16,700
and it's represented
in the top sirloin cap.
327
00:13:16,767 --> 00:13:19,200
The vinaigrette
has so much pop.
328
00:13:19,266 --> 00:13:21,867
-It's delicious.
-[Ted] Chef Danny, thank you.
329
00:13:21,867 --> 00:13:23,500
Chef Molly,
tell us about your dish.
330
00:13:23,567 --> 00:13:25,066
I've made you
a grilled flatbread
331
00:13:25,066 --> 00:13:26,367
{\an8}with a grilled sirloin steak
332
00:13:26,367 --> 00:13:28,567
{\an8}and a poblano
and peach compote.
333
00:13:32,266 --> 00:13:33,533
Where do you work, Chef?
334
00:13:33,567 --> 00:13:35,867
Uh, right now, I have
a catering business
in Portland.
335
00:13:35,867 --> 00:13:37,266
I've had it
for about two years
336
00:13:37,266 --> 00:13:40,000
doing private dining
over live fire cooking.
337
00:13:40,000 --> 00:13:41,367
-Dope.
-[Molly] Yeah.
338
00:13:41,367 --> 00:13:43,844
I love fire because I think
it's really empowering.
339
00:13:43,844 --> 00:13:44,000
I love fire because I think
it's really empowering.
340
00:13:44,000 --> 00:13:46,800
I think it's one of the most
rustic and true things
341
00:13:46,867 --> 00:13:49,166
that we can do for humanity,
and just,
342
00:13:49,166 --> 00:13:51,667
-get back in nature.
-Well said.
343
00:13:51,667 --> 00:13:54,000
Obviously, you know,
we saw what happened,
344
00:13:54,066 --> 00:13:55,900
you were trying to grill
the pizza dough with...
345
00:13:55,967 --> 00:13:58,567
You know, you were
rolling it out with
seven minutes left.
346
00:13:58,567 --> 00:13:59,667
-Totally.
-[Marc] And you know,
347
00:13:59,667 --> 00:14:02,200
the idea of these grill marks
on this pizza dough,
348
00:14:02,266 --> 00:14:04,467
I mean, it's fantastic.
I mean, it's a great way to go
349
00:14:04,467 --> 00:14:06,500
but, you know, it's not cooked
all the way through.
350
00:14:08,100 --> 00:14:11,367
-Clock bested you
at that point.
-Okay.
351
00:14:11,367 --> 00:14:13,166
[Cliff] I do love that you
went at the peach toast
352
00:14:13,166 --> 00:14:13,844
and then just decided
to take the peaches
353
00:14:13,844 --> 00:14:14,000
and then just decided
to take the peaches
354
00:14:15,266 --> 00:14:17,667
and then roll them
into your chutney.
355
00:14:17,667 --> 00:14:19,000
It's just really good.
356
00:14:19,000 --> 00:14:20,066
Thank you.
357
00:14:20,066 --> 00:14:22,767
The top sirloin is grilled
really, really nicely.
358
00:14:23,667 --> 00:14:26,300
-Chef Molly, thank you.
-Absolutely.
359
00:14:26,367 --> 00:14:29,000
Finally, Chef Roberto.
Tell us about your appetizer.
360
00:14:29,667 --> 00:14:31,100
Judges, I made for you
361
00:14:31,100 --> 00:14:34,900
{\an8}a sirloin taco and grilled
peach and tomatillo pickle.
362
00:14:36,767 --> 00:14:38,200
[Ted] Chef, why do you
love grilling?
363
00:14:38,266 --> 00:14:39,700
[Roberto] It brings back
so many memories.
364
00:14:39,767 --> 00:14:41,266
I grew up in a huge family
365
00:14:41,266 --> 00:14:43,066
and every occasion
was about grilling.
366
00:14:43,066 --> 00:14:43,844
It's a form of celebration,
a celebration of life.
367
00:14:43,844 --> 00:14:44,000
It's a form of celebration,
a celebration of life.
368
00:14:46,100 --> 00:14:48,467
-[Tiffani] Very cool.
-Your movement...
369
00:14:48,467 --> 00:14:50,800
on both grills
was really excellent,
370
00:14:50,867 --> 00:14:52,900
-so, I just want to point
that out, first and foremost.
-Thank you, Chef.
371
00:14:52,967 --> 00:14:55,066
I think the treatment
of the beef was excellent.
372
00:14:55,066 --> 00:14:58,567
What's missing for me
is more of that
373
00:14:58,567 --> 00:15:00,200
inherent grill flavor
374
00:15:00,266 --> 00:15:01,867
in the rest of the elements
in the dish.
375
00:15:03,500 --> 00:15:06,967
-It needs, like, a big
punch in the gut.
-Yes, sir.
376
00:15:06,967 --> 00:15:08,200
-Understood.
-[Marc] I think you
just needed more time
377
00:15:08,266 --> 00:15:09,467
to develop some flavors.
378
00:15:09,467 --> 00:15:12,367
So, from the grilled peach
toast, you used the peaches,
379
00:15:12,367 --> 00:15:13,667
and I see you used
the radishes.
380
00:15:13,667 --> 00:15:13,844
[Roberto]
And the cheese as well.
381
00:15:13,844 --> 00:15:14,000
[Roberto]
And the cheese as well.
382
00:15:15,166 --> 00:15:16,166
[Marc] I think
it was a mistake
383
00:15:16,200 --> 00:15:18,367
to put that pimento
cheese on the tortilla.
384
00:15:18,867 --> 00:15:20,367
Flavor wise,
385
00:15:20,367 --> 00:15:22,800
it's not... I don't think
it's something that really
goes with this taco.
386
00:15:22,867 --> 00:15:24,300
-I mean, I don't know--
-[Roberto] I just wanted it to
387
00:15:24,367 --> 00:15:26,200
like, resemble, kind of,
like, a crema or something.
388
00:15:26,266 --> 00:15:27,600
That was the route
that I was thinking.
389
00:15:27,667 --> 00:15:30,467
Yeah, there's probably
something in there
you could have found
390
00:15:30,467 --> 00:15:31,767
-that would've resembled that.
-[Roberto] Yeah.
391
00:15:31,767 --> 00:15:33,600
I don't think you would ever
do that at your restaurant.
392
00:15:33,667 --> 00:15:34,767
No, I wouldn't. [chuckles]
393
00:15:35,567 --> 00:15:37,867
But the tomatillos are
a really good move in this.
394
00:15:37,867 --> 00:15:39,867
I think it adds a lot of acid
395
00:15:39,867 --> 00:15:42,066
that the taco needs
in a really creative way.
396
00:15:42,066 --> 00:15:43,844
-Thank you.
-Chef Roberto, thank you.
397
00:15:43,844 --> 00:15:44,000
-Thank you.
-Chef Roberto, thank you.
398
00:15:44,667 --> 00:15:47,600
You all brought the heat
to that round. Unfortunately,
399
00:15:47,667 --> 00:15:50,066
one chef will not be
heading back to the grill.
400
00:15:50,066 --> 00:15:52,000
[Molly]
I'm definitely nervous.
401
00:15:52,066 --> 00:15:53,800
The judges said that
they could definitely see
402
00:15:53,867 --> 00:15:55,500
the route I was going.
403
00:15:55,567 --> 00:15:57,266
So, hopefully they could see
404
00:15:57,266 --> 00:15:58,667
that the clock just got
the best of me,
405
00:15:58,667 --> 00:15:59,767
and my intentions were good.
406
00:16:00,700 --> 00:16:02,900
I'm feeling good,
but I'm also nervous.
407
00:16:02,967 --> 00:16:04,567
I should stay
in this competition
408
00:16:04,567 --> 00:16:06,767
just 'cause I still have
a lot to prove.
409
00:16:06,767 --> 00:16:10,200
So, whose dish is
on the chopping block?
410
00:16:24,066 --> 00:16:27,166
{\an8}So, whose dish is
on the chopping block?
411
00:16:34,567 --> 00:16:36,467
[Ted] Chef Molly,
you've been chopped.
412
00:16:36,967 --> 00:16:38,100
Judges...
413
00:16:38,100 --> 00:16:39,667
[Cliff] Chef Molly,
this is a grill competition
414
00:16:39,667 --> 00:16:41,467
{\an8}and we love the direction
you went
415
00:16:41,467 --> 00:16:43,200
{\an8}with the grilled
flatbread concept.
416
00:16:43,266 --> 00:16:46,166
Unfortunately, the flatbread
was undercooked and raw.
417
00:16:46,166 --> 00:16:47,867
And so, we had to chop you.
418
00:16:47,867 --> 00:16:50,062
Absolutely.
Thank you for the opportunity.
419
00:16:50,062 --> 00:16:50,467
Absolutely.
Thank you for the opportunity.
420
00:16:50,467 --> 00:16:51,000
-[Cliff] Thank you.
-[Molly] Thank you.
421
00:16:52,367 --> 00:16:53,500
Bye.
422
00:16:56,667 --> 00:16:58,567
[Molly] I mean,
I'm obviously disappointed.
423
00:16:58,567 --> 00:16:59,867
I came here to win,
424
00:16:59,867 --> 00:17:02,000
{\an8}but I have a tendency
to bite off more than
I can chew,
425
00:17:02,000 --> 00:17:03,467
{\an8}and it just didn't work out.
426
00:17:03,467 --> 00:17:06,100
I'm a much better cook
than what I put out today.
427
00:17:11,467 --> 00:17:14,900
Chef Mateo,
Chef Danny, Chef Roberto.
428
00:17:14,967 --> 00:17:18,066
Feeling on fire, ready to rock
the second round?
429
00:17:18,066 --> 00:17:20,062
-Sure, we're gonna
feel the heat.
-Hell, yeah, we got this.
430
00:17:20,062 --> 00:17:20,600
-Sure, we're gonna
feel the heat.
-Hell, yeah, we got this.
431
00:17:20,667 --> 00:17:21,000
[Ted] Mandatory entree
ingredients inside these.
432
00:17:27,600 --> 00:17:28,967
Open them up.
433
00:17:30,100 --> 00:17:33,700
-All right.
-[Ted] You'll be working
with a barbecue sundae.
434
00:17:33,767 --> 00:17:35,800
[Danny] Mashed potato,
barbecue sauce sundae.
435
00:17:36,467 --> 00:17:37,900
[chuckles] It's weird.
436
00:17:39,000 --> 00:17:40,133
I like beans.
437
00:17:40,166 --> 00:17:43,100
-[Ted] Boneless pork loin.
-Just me and the pork loin.
438
00:17:43,100 --> 00:17:44,567
And a beautiful pork loin.
439
00:17:44,567 --> 00:17:46,100
You can do a lot
with this guy.
440
00:17:46,100 --> 00:17:47,400
[Ted] Broccoli steaks.
441
00:17:47,467 --> 00:17:50,062
Nice. Love broccoli
on the grill.
442
00:17:50,062 --> 00:17:50,100
Nice. Love broccoli
on the grill.
443
00:17:50,166 --> 00:17:51,000
-[Ted] And honey butter
corn ribs.
-[Roberto] Roasted corn.
444
00:17:55,700 --> 00:17:56,867
{\an8}Thirty minutes.
445
00:17:57,467 --> 00:17:58,500
{\an8}Time starts now.
446
00:17:58,500 --> 00:18:01,000
{\an8}-Let's go, chefs.
-All right, guys. Light it up!
447
00:18:03,300 --> 00:18:06,200
{\an8}[Ted] Judges, the chefs should
not be overconfident here.
448
00:18:06,266 --> 00:18:07,467
This is one of those baskets
449
00:18:07,467 --> 00:18:09,000
that could definitely
trip you up.
450
00:18:09,066 --> 00:18:10,500
The only thing
you're confident about
451
00:18:10,567 --> 00:18:11,867
is the pork itself, but then,
452
00:18:11,867 --> 00:18:13,767
what sort of method
are you using
453
00:18:13,767 --> 00:18:15,166
in order to attack the pork?
454
00:18:15,166 --> 00:18:17,300
I mean, pork loin,
it's a perfect protein
455
00:18:17,367 --> 00:18:18,734
{\an8}for a grilling competition.
456
00:18:18,734 --> 00:18:20,062
{\an8}[Cliff] 'Cause it can be,
it also can be broken
down swiftly.
457
00:18:20,062 --> 00:18:20,667
{\an8}[Cliff] 'Cause it can be,
it also can be broken
down swiftly.
458
00:18:20,667 --> 00:18:21,000
[Tiffani] Yeah, it loves
a really hard sear on it,
459
00:18:22,867 --> 00:18:24,166
like, it can also be
marinated.
460
00:18:24,166 --> 00:18:26,867
You can impart a lot
of flavor, just keep it juicy.
461
00:18:28,367 --> 00:18:29,567
[Mateo] In my appetizer round,
462
00:18:29,567 --> 00:18:32,266
{\an8}the judges said that my meat
was a little under done.
463
00:18:32,266 --> 00:18:33,767
And so, I wanna make sure
464
00:18:33,767 --> 00:18:35,667
that I cook the pork
perfectly in this round.
465
00:18:35,667 --> 00:18:38,000
I'm making maple-glazed
grilled pork loin
466
00:18:38,066 --> 00:18:40,867
with charred broccoli,
corn and tomato salad
467
00:18:40,867 --> 00:18:43,000
and a white bean
mashed potato puree.
468
00:18:43,800 --> 00:18:45,200
Pork loin is very lean
469
00:18:45,266 --> 00:18:46,667
and so keeping it
a little thicker
470
00:18:46,667 --> 00:18:49,467
will hopefully help it stay
a little juicier.
471
00:18:49,467 --> 00:18:50,062
[sizzling]
472
00:18:50,062 --> 00:18:50,600
[sizzling]
473
00:18:51,467 --> 00:18:53,500
As I did see Danny
run into the pantry,
474
00:18:53,567 --> 00:18:55,500
and he went and got
the meat grinder.
475
00:18:55,567 --> 00:18:59,266
{\an8}And if he is gonna grind this,
you know, boneless pork loin,
476
00:18:59,266 --> 00:19:02,000
{\an8}It's pretty lean.
So, he's gonna have
to add some fat.
477
00:19:02,066 --> 00:19:03,600
-Add fat back.
-Some bacon
or something into it,
478
00:19:03,667 --> 00:19:04,867
if he's making meatballs
or something.
479
00:19:04,867 --> 00:19:06,500
[Danny] When I see
the pork loin, I'm thinking
480
00:19:06,567 --> 00:19:09,066
{\an8}I'm gonna grind this up
and make it into a burger.
481
00:19:09,066 --> 00:19:10,967
Pork loin is really lean,
482
00:19:10,967 --> 00:19:13,066
so I'm adding bacon
and pancetta.
483
00:19:16,400 --> 00:19:18,900
Chef Danny is about
to kill his grinder
by shoving it in there.
484
00:19:18,967 --> 00:19:20,062
Take it easy, buddy.
Like, take it easy.
485
00:19:20,062 --> 00:19:21,000
Take it easy, buddy.
Like, take it easy.
486
00:19:22,667 --> 00:19:25,166
[Danny] The pork
is not grinding
the way I want it to.
487
00:19:27,100 --> 00:19:28,767
[Tiffani] Danny has decided
that the grinder
488
00:19:28,767 --> 00:19:31,166
is not the direction that
he wants to go in quickly.
489
00:19:31,166 --> 00:19:33,367
He was, kind of, caveman...
490
00:19:33,367 --> 00:19:34,767
-coursing it through.
-[Marc] Pounding it through.
491
00:19:34,800 --> 00:19:37,500
Yeah, and so I think
he's decided to take
a different direction.
492
00:19:37,567 --> 00:19:39,500
[Danny] Can't waste
any more time messing
with the grinder.
493
00:19:39,567 --> 00:19:41,567
So, I have to move on.
Go to Plan B.
494
00:19:41,567 --> 00:19:43,767
I'm making a grilled
pork loin sandwich
495
00:19:43,767 --> 00:19:45,867
with corn and broccoli
succotash
496
00:19:45,867 --> 00:19:47,900
with a buttermilk
mashed potato ranch.
497
00:19:49,300 --> 00:19:50,062
I'm really gonna have
to hustle this round
498
00:19:50,062 --> 00:19:51,000
I'm really gonna have
to hustle this round
499
00:19:51,266 --> 00:19:53,000
to get it all done on time.
500
00:19:53,066 --> 00:19:54,567
[Marc] You know,
we've got Roberto here
501
00:19:54,567 --> 00:19:56,367
{\an8}who's cut himself some nice
502
00:19:56,367 --> 00:19:57,867
{\an8}boneless pork loin steaks
503
00:19:57,867 --> 00:20:00,767
and seasoned them
very, very aggressively.
504
00:20:00,767 --> 00:20:03,000
[Roberto]
We actually sell pork loins
505
00:20:03,066 --> 00:20:05,200
{\an8}with the bone in
at the restaurant.
506
00:20:05,266 --> 00:20:06,767
{\an8}So, I know how to cook it.
507
00:20:06,767 --> 00:20:09,867
So, I'm making a grilled
pork loin over beans
508
00:20:09,867 --> 00:20:14,066
and a corn
and charred broccoli salad.
509
00:20:14,066 --> 00:20:17,100
I get the broccoli
on the grill
with the corn ribs
510
00:20:17,166 --> 00:20:19,467
to get a little bit more
depth of flavors
511
00:20:19,467 --> 00:20:20,062
and the smoke and the char.
512
00:20:20,062 --> 00:20:20,767
and the smoke and the char.
513
00:20:20,767 --> 00:20:21,000
I think Roberto is attempting
to remember the notes
514
00:20:23,266 --> 00:20:24,967
from the appetizer round
515
00:20:24,967 --> 00:20:26,767
where everything needs
516
00:20:26,767 --> 00:20:28,467
a grill flavor
throughout the dish.
517
00:20:28,467 --> 00:20:30,467
Chefs, less than 20 minutes
to go here.
518
00:20:32,266 --> 00:20:33,967
You got these,
these corn ribs,
519
00:20:33,967 --> 00:20:35,400
it's sort of dainty,
520
00:20:35,467 --> 00:20:37,767
but then there's the rib
which you can eat.
521
00:20:37,767 --> 00:20:39,166
So, what are you
gonna do with that?
522
00:20:39,166 --> 00:20:41,600
If you're going to try
to take it off of the rib
which usually--
523
00:20:41,667 --> 00:20:43,266
[Tiffani] The rib
is the corn cob. It's hard.
524
00:20:43,266 --> 00:20:46,000
I wanna be able
to taste that char.
525
00:20:46,066 --> 00:20:48,367
[Mateo] You cannot recreate
the flavors that you can get
526
00:20:48,367 --> 00:20:50,062
from a grill anywhere else.
527
00:20:50,062 --> 00:20:50,100
from a grill anywhere else.
528
00:20:50,100 --> 00:20:51,000
Being able to impart
that smoke or charcoal,
529
00:20:53,667 --> 00:20:55,767
broccoli lends itself
to grilling really well
530
00:20:55,767 --> 00:20:57,767
because it chars
really nicely.
531
00:20:57,767 --> 00:20:59,767
And there's almost
nothing better
532
00:20:59,767 --> 00:21:01,467
than charred broccoli florets.
533
00:21:02,767 --> 00:21:05,100
I'm using the corn ribs
to make a salad
534
00:21:05,166 --> 00:21:06,967
with broccoli and tomatoes.
535
00:21:08,567 --> 00:21:09,567
Behind.
536
00:21:11,367 --> 00:21:12,900
[Danny] I run to the pantry
537
00:21:12,967 --> 00:21:17,166
and grab the baguette to use
as my vessel for the sandwich.
538
00:21:17,166 --> 00:21:20,062
As I'm slicing the baguette,
I cut my hand.
539
00:21:20,062 --> 00:21:20,367
As I'm slicing the baguette,
I cut my hand.
540
00:21:20,367 --> 00:21:21,000
{\an8}Yeah, I'm already
behind in the clock.
541
00:21:22,100 --> 00:21:24,000
This is the last thing I need
to have happened.
542
00:21:24,066 --> 00:21:26,667
Guys, Danny now
has also cut himself.
543
00:21:26,667 --> 00:21:28,266
{\an8}He's, he slowed himself down
544
00:21:28,266 --> 00:21:30,500
{\an8}by changing directions
with the grinder,
545
00:21:30,567 --> 00:21:32,467
{\an8}and now he's got himself
a little cut,
546
00:21:32,467 --> 00:21:34,667
which he's got
to get fixed up. It's
just slowing him down.
547
00:21:34,667 --> 00:21:35,867
So based
on the appetizer round,
548
00:21:35,867 --> 00:21:38,967
we all have high expectations
for Danny's food.
549
00:21:38,967 --> 00:21:40,533
-[Danny] We're good to go?
-[nurse] Yeah.
550
00:21:40,533 --> 00:21:42,467
-[Danny] Okay.
-[Cliff] Whether or not Danny
can get out of Danny's way,
551
00:21:42,467 --> 00:21:44,900
{\an8}with the setbacks
that he's had so far,
552
00:21:44,967 --> 00:21:46,467
remains to be seen.
553
00:21:46,467 --> 00:21:48,266
[Danny] I lost a lot of time,
554
00:21:48,266 --> 00:21:49,867
but I like to always
challenge myself
555
00:21:49,867 --> 00:21:50,062
and push myself,
that's why, you know,
I started my own business.
556
00:21:50,062 --> 00:21:51,000
and push myself,
that's why, you know,
I started my own business.
557
00:21:52,066 --> 00:21:54,166
I want to win Chopped
because I'm ready
to expand my business
558
00:21:54,166 --> 00:21:56,166
into securing
a brick-and-mortar restaurant.
559
00:21:56,166 --> 00:21:57,900
-Yeah.
-Danny, how are you feeling?
Head still in the game?
560
00:21:57,967 --> 00:21:59,667
-It's going all right, yeah.
-You recovered?
561
00:21:59,667 --> 00:22:01,200
-[Danny] I recovered, I think.
-Okay.
562
00:22:02,400 --> 00:22:03,600
[Roberto] When you come
to my restaurant,
563
00:22:03,600 --> 00:22:06,500
there's no ovens, no stoves,
just a giant grill.
564
00:22:06,567 --> 00:22:08,800
I wanna put Arizona
on the culinary map
565
00:22:08,867 --> 00:22:11,567
{\an8}because we have
such a beautiful region.
566
00:22:11,567 --> 00:22:13,767
{\an8}We have such talented chefs.
567
00:22:13,767 --> 00:22:16,800
We can really highlight
the flavors of the desert
568
00:22:16,867 --> 00:22:19,500
and winning Chopped will be
amazing for my family,
569
00:22:19,567 --> 00:22:20,062
for the restaurant
and my team.
570
00:22:20,062 --> 00:22:20,867
for the restaurant
and my team.
571
00:22:20,867 --> 00:22:21,000
Behind, behind.
572
00:22:23,100 --> 00:22:24,367
Judges, this barbecue sundae
573
00:22:24,367 --> 00:22:27,867
is a curious mixture of sweet
and savory flavors.
574
00:22:27,867 --> 00:22:30,500
Too strange
or just strange enough?
575
00:22:30,567 --> 00:22:32,000
I think
it's just strange enough.
576
00:22:32,066 --> 00:22:34,066
If we were having barbecue,
577
00:22:34,066 --> 00:22:36,300
it's really everything
that would be available.
578
00:22:36,367 --> 00:22:38,867
It just happens to be piled
on top of each other.
579
00:22:38,867 --> 00:22:41,100
There's a lot of choices,
but you're gonna
have to supplement.
580
00:22:41,100 --> 00:22:42,667
I mean, I would say
you take those beans,
581
00:22:42,667 --> 00:22:43,667
you go get more beans
in there.
582
00:22:43,667 --> 00:22:45,000
Maybe make, like,
sort of, like,
583
00:22:45,066 --> 00:22:47,200
a cassoulet base
or something like that.
584
00:22:47,266 --> 00:22:48,900
When I saw
the barbecue sundae,
585
00:22:48,967 --> 00:22:50,062
I knew I was going
for the beans right away.
586
00:22:50,062 --> 00:22:51,000
I knew I was going
for the beans right away.
587
00:22:51,066 --> 00:22:53,967
I'm adding black beans,
a little bit of oregano,
588
00:22:53,967 --> 00:22:56,266
a little bit of chicken stock
and chili flakes.
589
00:22:58,100 --> 00:22:59,467
Less than
ten minutes left, chefs.
590
00:23:01,166 --> 00:23:03,700
[Mateo] I'm gonna use just
a mashed potato part
591
00:23:03,767 --> 00:23:06,000
of this barbecue sundae,
and try to make
592
00:23:06,000 --> 00:23:08,467
a mashed potato
and cannellini bean puree.
593
00:23:10,166 --> 00:23:11,967
[Cliff] Looking at
everyone's pork,
594
00:23:11,967 --> 00:23:14,066
Mateo's pork looks the best.
595
00:23:14,066 --> 00:23:16,066
-Can I borrow this
micro plank?
-[Mateo] Yeah.
596
00:23:16,066 --> 00:23:17,767
[Marc] We've got
a situation here.
597
00:23:17,767 --> 00:23:19,266
He's now slicing it,
598
00:23:19,266 --> 00:23:20,062
and it's not cooked
all the way through.
599
00:23:20,062 --> 00:23:20,467
and it's not cooked
all the way through.
600
00:23:20,467 --> 00:23:21,000
He's got to put it back
on the grill.
601
00:23:21,867 --> 00:23:23,166
Mateo, how's that pork?
602
00:23:23,767 --> 00:23:25,100
[Mateo] It's right there.
603
00:23:25,166 --> 00:23:26,767
I don't have any time
to waste at this point.
604
00:23:26,767 --> 00:23:28,266
I need to get back
on my [bleep].
605
00:23:28,266 --> 00:23:29,300
-You got this.
-Let's go, chefs.
606
00:23:29,367 --> 00:23:30,600
Beautiful plates.
607
00:23:30,667 --> 00:23:33,066
Use every second, chefs.
608
00:23:33,066 --> 00:23:38,900
{\an8}Ten, nine, eight,
seven, six, five...
609
00:23:38,967 --> 00:23:41,767
{\an8}-[Marc] Come on, Roberto.
-...four, three,
610
00:23:41,767 --> 00:23:43,767
{\an8}-two, one.
-[Tiffani] All right.
611
00:23:43,767 --> 00:23:45,300
{\an8}-[Ted] Time's up. Step back.
-[Tiffani] All right.
612
00:23:45,367 --> 00:23:46,467
{\an8}[judges clapping]
613
00:23:47,100 --> 00:23:48,100
[Tiffani] Whoo!
614
00:23:49,900 --> 00:23:50,062
Good job, bro. What a go.
615
00:23:50,062 --> 00:23:51,000
Good job, bro. What a go.
616
00:23:52,367 --> 00:23:54,166
It could've gone
much better for me, I think.
617
00:23:56,800 --> 00:23:58,266
[Danny] I was originally
planning on making a burger
618
00:23:58,266 --> 00:23:59,300
but the grinder
wasn't working,
619
00:23:59,367 --> 00:24:01,066
so I decided to make
a sandwich
620
00:24:01,066 --> 00:24:02,500
and then I cut my hand,
and then,
621
00:24:02,567 --> 00:24:04,300
you know,
just gotta keep moving.
622
00:24:04,367 --> 00:24:06,200
But, you know,
I think I came together
623
00:24:06,266 --> 00:24:09,000
and made something
that's gonna be
tasting pretty good.
624
00:24:09,066 --> 00:24:11,166
[Mateo] Little worried
about my pork might be
just a little bit under,
625
00:24:11,166 --> 00:24:12,600
which is not good
626
00:24:12,667 --> 00:24:13,800
'cause that's what I did
in the last round.
627
00:24:24,066 --> 00:24:26,500
{\an8}Chefs, we asked you
to grill again in round two
628
00:24:26,567 --> 00:24:30,100
{\an8}and gave you a basket
containing a barbecue sundae,
629
00:24:30,100 --> 00:24:32,767
boneless pork loin,
broccoli steaks
630
00:24:32,767 --> 00:24:35,266
and honey butter corn ribs.
631
00:24:35,266 --> 00:24:36,967
Chef Danny, what do we have?
632
00:24:36,967 --> 00:24:40,266
{\an8}Judges, I made for you
a grilled pork loin sandwich
633
00:24:40,266 --> 00:24:43,467
{\an8}with a buttermilk potato
ranch bread
634
00:24:43,467 --> 00:24:45,367
with a broccoli
and corn succotash.
635
00:24:45,467 --> 00:24:47,080
Okay, what inspired
this, Chef?
636
00:24:47,080 --> 00:24:47,166
Okay, what inspired
this, Chef?
637
00:24:47,166 --> 00:24:48,000
Oh, it wasn't my first choice,
I was gonna go with a burger,
638
00:24:49,667 --> 00:24:52,900
um, you know, I'm known
for making burgers
and sandwiches, so...
639
00:24:52,967 --> 00:24:54,667
having some issues
with the meat grinder,
640
00:24:54,667 --> 00:24:56,000
had to pivot really quickly,
641
00:24:56,000 --> 00:24:58,800
had a little cut there
and then kept moving, so,
642
00:24:58,867 --> 00:25:01,867
ended up with this,
and I'm pretty happy with it.
643
00:25:02,767 --> 00:25:04,400
{\an8}For what you just went
through, you,
644
00:25:04,467 --> 00:25:05,800
{\an8}I was worried
about you getting
645
00:25:05,867 --> 00:25:08,200
{\an8}-nothing on the plate, period.
-Yeah.
646
00:25:08,266 --> 00:25:09,667
[Tiffani] We've been
where you're standing,
647
00:25:09,667 --> 00:25:11,100
and there's never a time
648
00:25:11,100 --> 00:25:14,100
{\an8}where it doesn't feel
like your heart isn't
not in your throat.
649
00:25:14,100 --> 00:25:16,100
So, I commend you
for, like, fighting
all the way through.
650
00:25:16,867 --> 00:25:17,080
This succotash on this
651
00:25:17,080 --> 00:25:18,000
This succotash on this
652
00:25:18,100 --> 00:25:21,667
with the broccoli and the
corn ribs... it's spectacular.
653
00:25:21,667 --> 00:25:24,367
The mashed potato ranch,
so, so smart.
654
00:25:24,367 --> 00:25:26,200
I'm gonna hit the technical
things 'cause I have to.
655
00:25:26,867 --> 00:25:28,200
The pork was over
656
00:25:28,266 --> 00:25:31,500
and really just not as juicy
as we want it to be.
657
00:25:31,567 --> 00:25:32,767
[Marc]
It was a little dry, yeah.
658
00:25:32,767 --> 00:25:35,200
{\an8}And I think that
for this sandwich,
659
00:25:35,266 --> 00:25:37,266
{\an8}it needed something
a little more unctuous...
660
00:25:37,266 --> 00:25:38,800
to help carry through here.
661
00:25:38,867 --> 00:25:41,000
[Tiffani] I think it needs
a different cheese to it.
662
00:25:41,000 --> 00:25:43,266
This pork needs some, like,
ooey-gooey love.
663
00:25:43,266 --> 00:25:46,767
That thing that's, you know,
seduces you about a sandwich.
664
00:25:46,767 --> 00:25:47,080
-[Ted] All right.
Chef Danny, thank you.
-Thank you.
665
00:25:47,080 --> 00:25:48,000
-[Ted] All right.
Chef Danny, thank you.
-Thank you.
666
00:25:49,867 --> 00:25:52,066
Next up, Chef Roberto.
What do you have?
667
00:25:52,066 --> 00:25:54,400
{\an8}I've prepared a marinated
pork loin.
668
00:25:54,467 --> 00:25:56,800
{\an8}I serve it over cazuela beans,
669
00:25:56,867 --> 00:25:58,567
{\an8}and then I topped it off
with a salad,
670
00:25:58,567 --> 00:26:01,467
with roasted broccoli
and roasted corn.
671
00:26:03,000 --> 00:26:04,600
[Tiffani]
Chef Roberto, it's really nice
672
00:26:04,667 --> 00:26:06,800
when everything we tell
someone out of first round,
673
00:26:06,867 --> 00:26:08,100
they hear and do.
674
00:26:08,166 --> 00:26:10,000
The idea of getting enough
on the grill
675
00:26:10,000 --> 00:26:11,467
is represented
on the plate, for sure.
676
00:26:11,467 --> 00:26:12,433
Thank you, Chef.
677
00:26:12,467 --> 00:26:13,467
[Tiffani] The pork's cooked
really nicely.
678
00:26:13,467 --> 00:26:14,767
The char on it is really nice.
679
00:26:14,767 --> 00:26:16,066
The grill on it is great.
680
00:26:16,066 --> 00:26:17,080
Using the marinade
with a boneless pork loin
is really smart,
681
00:26:17,080 --> 00:26:18,000
Using the marinade
with a boneless pork loin
is really smart,
682
00:26:18,967 --> 00:26:20,600
because it allows
the caramelization
683
00:26:20,667 --> 00:26:24,767
to happen on the pork loin
without overcooking the pork.
684
00:26:24,767 --> 00:26:27,000
-Salad was tossed too early.
-[Roberto] Yeah, since
the beginning.
685
00:26:27,000 --> 00:26:29,467
Yeah. So, you can leave
that salad and then dress it
686
00:26:29,467 --> 00:26:32,467
at the end, so that we have
really crispy beautiful salad.
687
00:26:32,467 --> 00:26:35,767
I'm gonna mirror everything
that Tiffani just said.
688
00:26:35,767 --> 00:26:37,567
My pork, it's textbook pork.
689
00:26:37,567 --> 00:26:40,467
-The only knock is the greens.
-The salad.
690
00:26:40,467 --> 00:26:43,100
I'm gonna have to agree.
I think my pork's tasty.
691
00:26:43,166 --> 00:26:45,100
I think you really went
for the grill,
692
00:26:45,166 --> 00:26:47,080
and you used
a lot of the grill.
693
00:26:47,080 --> 00:26:47,266
and you used
a lot of the grill.
694
00:26:47,266 --> 00:26:48,000
Plating wise, I mean you did
a nice job of, sort of,
695
00:26:49,767 --> 00:26:53,367
getting a nice, sort of,
elegant main course here.
696
00:26:53,367 --> 00:26:55,867
-Okay, Chef Roberto,
thank you.
-Thank you, guys.
697
00:26:56,400 --> 00:26:57,667
Finally, Chef Mateo.
698
00:26:57,667 --> 00:26:59,767
Chefs, what I've made
for you is a maple-glazed
699
00:26:59,767 --> 00:27:01,000
{\an8}grilled pork loin
700
00:27:01,000 --> 00:27:05,266
{\an8}with a charred broccoli,
corn and tomato salad,
701
00:27:05,266 --> 00:27:06,200
{\an8}and underneath that,
702
00:27:06,266 --> 00:27:08,967
is a white bean
and mashed potato puree.
703
00:27:08,967 --> 00:27:12,066
I mean, I absolutely love
the char you got
on all this broccoli.
704
00:27:12,066 --> 00:27:13,600
That's the highlight
right here.
705
00:27:13,667 --> 00:27:16,200
The char on that broccoli,
which's a great basket
ingredient, I think.
706
00:27:16,266 --> 00:27:17,080
Thank you.
707
00:27:17,080 --> 00:27:17,634
Thank you.
708
00:27:17,634 --> 00:27:18,000
[Marc] But I think
your biggest stumble
was obviously the pork.
709
00:27:20,567 --> 00:27:23,000
-The way you butchered it,
it's just too thick.
-Yep.
710
00:27:23,000 --> 00:27:26,266
And, you know, the slice,
re-cook, it got tough.
711
00:27:27,300 --> 00:27:30,300
My pork is cooked beautifully.
I mean, there's,
712
00:27:30,367 --> 00:27:32,967
I'm now looking
at the other two plates,
713
00:27:32,967 --> 00:27:34,667
and there's a huge difference.
714
00:27:34,667 --> 00:27:36,600
It's beautiful.
It's seasoned well.
715
00:27:36,667 --> 00:27:38,200
It's grilled aggressively.
716
00:27:38,266 --> 00:27:39,600
I think the rosemary
is really smart.
717
00:27:39,667 --> 00:27:41,867
I get the basil
with the tomatoes
and the broccoli.
718
00:27:41,867 --> 00:27:44,467
And it's all the things that
you love about summer
that grow out your garden.
719
00:27:44,467 --> 00:27:45,867
Thank you. [chuckles]
720
00:27:45,867 --> 00:27:47,080
You guys are grilling
like you mean it.
721
00:27:47,080 --> 00:27:47,667
You guys are grilling
like you mean it.
722
00:27:47,667 --> 00:27:48,000
We hate to break up
this fierce group of chefs,
723
00:27:49,667 --> 00:27:50,767
but we must.
724
00:27:51,800 --> 00:27:53,467
[Danny] This round
I had some mistakes.
725
00:27:53,467 --> 00:27:55,100
Despite the circumstances,
I was able
726
00:27:55,100 --> 00:27:56,767
to put something out there,
that's still really good,
727
00:27:56,767 --> 00:27:57,967
and if I'm here to stay
728
00:27:57,967 --> 00:28:00,500
{\an8}then I'm gonna really prove it
in the final round.
729
00:28:00,567 --> 00:28:02,667
[Mateo] The judges
said that my meat
was inconsistent.
730
00:28:02,667 --> 00:28:04,767
I think there's
a potential for me to be
on the chopping block.
731
00:28:04,767 --> 00:28:07,700
I know that Danny
had some stumbles that might
732
00:28:07,767 --> 00:28:09,667
{\an8}actually help in my favor.
733
00:28:24,767 --> 00:28:28,066
{\an8}So, whose dish
is on the chopping block?
734
00:28:36,867 --> 00:28:40,166
[Ted] Chef Danny, you've been
chopped. Judges...
735
00:28:40,166 --> 00:28:41,967
[Tiffani] Chef Danny...
736
00:28:41,967 --> 00:28:43,967
-You're a really good chef
and that's super, super clear.
-Appreciate it. Thank you.
737
00:28:43,967 --> 00:28:46,300
{\an8}Unfortunately, you had
some stumbling blocks
738
00:28:46,367 --> 00:28:47,900
{\an8}that really kept you
from getting your head
739
00:28:47,967 --> 00:28:49,200
{\an8}fully back in the game.
740
00:28:49,266 --> 00:28:51,100
As you know, the pork was over
741
00:28:51,166 --> 00:28:51,408
and was cut too thin
and ultimately dry.
742
00:28:51,408 --> 00:28:52,000
and was cut too thin
and ultimately dry.
743
00:28:54,467 --> 00:28:56,667
And so, we had to chop you.
744
00:28:56,667 --> 00:28:58,700
{\an8}-Appreciate it.
Good luck, guys.
-[Mateo] Yeah.
745
00:28:58,767 --> 00:28:59,967
-Good luck. Good luck, man.
-Thank you, boy.
746
00:28:59,967 --> 00:29:01,667
-[Ted] Good meeting you.
-Thank you.
747
00:29:03,800 --> 00:29:05,200
[Danny] This didn't go
the way I wanted it,
748
00:29:05,266 --> 00:29:07,000
but this experience was great.
749
00:29:07,000 --> 00:29:09,467
I met some good people,
and I'm pretty proud
of what I did.
750
00:29:09,467 --> 00:29:11,166
{\an8}Unfortunately, it just came up
a little bit short.
751
00:29:14,100 --> 00:29:18,200
[Ted] Chef Mateo,
Chef Roberto.
Last chefs standing.
752
00:29:18,266 --> 00:29:20,367
Dessert basket
awaits your expertise.
753
00:29:23,667 --> 00:29:24,533
Let's see what's in them.
754
00:29:25,567 --> 00:29:28,300
Can you create
sweet real perfection
755
00:29:28,367 --> 00:29:30,000
with gummy watermelon?
756
00:29:30,000 --> 00:29:32,767
What in the world is this?
[chuckles]
757
00:29:32,767 --> 00:29:35,100
This guy, which I don't know
what it is.
758
00:29:35,166 --> 00:29:37,266
-[Ted] Star fruit.
-Well, star fruit.
759
00:29:37,266 --> 00:29:40,967
-I got some star fruit.
I like it.
-[Ted] Toffee chips.
760
00:29:42,900 --> 00:29:44,266
And empanada dough.
761
00:29:44,266 --> 00:29:47,266
-Empanada dough.
-Empanada dough.
762
00:29:47,266 --> 00:29:49,300
Don't know how empanada
dough's gonna go on the grill,
763
00:29:49,367 --> 00:29:50,667
but we'll figure that out.
764
00:29:52,000 --> 00:29:55,767
{\an8}Thirty minutes
back on the clock.
Final round starts now.
765
00:29:55,767 --> 00:29:57,667
{\an8}-Final fire. Let's go.
-This is it.
766
00:29:57,667 --> 00:29:59,467
{\an8}Come on, guys. Here we go.
767
00:29:59,467 --> 00:30:00,367
{\an8}[Mateo] Cream...
768
00:30:00,367 --> 00:30:02,100
{\an8}[Cliff]
Chef Roberto and Chef Mateo
769
00:30:02,100 --> 00:30:04,300
are both fast and very sure
of themselves.
770
00:30:04,367 --> 00:30:07,700
We all have high expectations
for it in this round.
771
00:30:07,767 --> 00:30:09,300
[Tiffani] They have deep roots
in their community,
772
00:30:09,367 --> 00:30:12,100
and taking this win
and this money
back to their team,
773
00:30:12,100 --> 00:30:14,100
you can feel it.
It's interesting, like,
774
00:30:14,166 --> 00:30:16,567
Roberto is very centered in
his heritage and growing up,
775
00:30:16,567 --> 00:30:19,467
and, sort of, uh,
technique focused around fire.
776
00:30:19,467 --> 00:30:21,408
{\an8}Mateo is really, sort of,
playing for bringing awareness
777
00:30:21,408 --> 00:30:22,000
{\an8}Mateo is really, sort of,
playing for bringing awareness
778
00:30:22,667 --> 00:30:24,667
{\an8}to a charity
to help out his community.
779
00:30:24,667 --> 00:30:26,266
[Mateo] Roberto has
surprised me a little.
780
00:30:26,266 --> 00:30:27,400
Behind you.
781
00:30:27,400 --> 00:30:29,467
He definitely is bringing
his desert flavors,
782
00:30:29,467 --> 00:30:31,000
{\an8}the judges seem
to really like it.
783
00:30:31,000 --> 00:30:33,000
-[laughs]
-[Roberto] Grilling?
784
00:30:33,000 --> 00:30:35,200
[Mateo] But I'm bringing
my farm to table.
785
00:30:35,266 --> 00:30:36,567
Louisiana-style grilling,
786
00:30:36,567 --> 00:30:38,667
and I am pretty confident
that I'm gonna win.
787
00:30:38,667 --> 00:30:41,300
I'm making
grilled star fruit Napoleon
788
00:30:41,367 --> 00:30:44,000
with a Chantilly toffee cream,
789
00:30:44,066 --> 00:30:46,166
and a star fruit
and raspberry,
790
00:30:46,166 --> 00:30:48,867
and gummy watermelon compote.
791
00:30:48,867 --> 00:30:50,667
[Cliff] So, here's what I know
about star fruit.
792
00:30:50,667 --> 00:30:51,408
{\an8}The flavor profile
of it is floral,
793
00:30:51,408 --> 00:30:52,000
{\an8}The flavor profile
of it is floral,
794
00:30:53,967 --> 00:30:55,867
it is slightly aromatic.
795
00:30:55,867 --> 00:30:58,100
[Mateo] I'm grilling the star
fruit to try to concentrate
796
00:30:58,166 --> 00:30:59,367
some of the sugars
that are there
797
00:30:59,367 --> 00:31:01,100
and hopefully get it
a little bit sweeter.
798
00:31:01,166 --> 00:31:02,567
[Cliff] Though, you have
that empanada dough, and,
799
00:31:02,567 --> 00:31:03,934
you know, texturally,
800
00:31:03,934 --> 00:31:07,867
it's just full of lard, and
it's very difficult to grill.
801
00:31:07,867 --> 00:31:09,367
[Mateo] I'm worried
about the empanada dough,
802
00:31:09,367 --> 00:31:12,066
because, traditionally,
it's cooked in the fryer.
803
00:31:12,066 --> 00:31:14,500
I'm hoping I can grill it
'cause this is
a grill competition.
804
00:31:16,300 --> 00:31:19,367
[Roberto] Making it
to this last round,
making it this far,
805
00:31:19,367 --> 00:31:21,266
{\an8}'cause when I go home
with a victory, you know,
806
00:31:21,266 --> 00:31:21,408
and, so, in this round,
I'm just ready
807
00:31:21,408 --> 00:31:22,000
and, so, in this round,
I'm just ready
808
00:31:23,066 --> 00:31:25,266
to throw it all on the grill
and see what happens.
809
00:31:25,266 --> 00:31:26,800
When I see the empanada dough,
810
00:31:26,867 --> 00:31:29,000
I immediately thought
about bunuelos
811
00:31:29,066 --> 00:31:32,166
{\an8}which is a traditional
Sonoran pastry.
812
00:31:32,166 --> 00:31:34,000
{\an8}I'm making, it's a bunuelo
813
00:31:34,000 --> 00:31:37,200
with a watermelon
and ricotta cream,
814
00:31:37,266 --> 00:31:40,467
grill star fruit
and orange salad.
815
00:31:40,467 --> 00:31:43,600
Guys, the nervous energy
for me coming out
of the kitchen,
816
00:31:43,667 --> 00:31:45,400
might have something to do
with that watermelon.
817
00:31:45,467 --> 00:31:46,734
That gummy watermelon.
818
00:31:46,734 --> 00:31:49,100
-[laughs]
-[Marc] I mean, you know,
well, these are chefs.
819
00:31:49,166 --> 00:31:51,408
What are they gonna do?
Melt down some
gummy watermelon?
820
00:31:51,408 --> 00:31:51,500
What are they gonna do?
Melt down some
gummy watermelon?
821
00:31:51,567 --> 00:31:52,000
-[Cliff] Yeah, you melt
it down, exactly.
-You melt it down.
822
00:31:52,867 --> 00:31:54,867
You seem to like this stuff.
What does it taste like?
823
00:31:54,867 --> 00:31:56,033
Okay, Marc Murphy.
824
00:31:56,066 --> 00:31:58,266
-[Marc] What does it
taste like?
-[Cliff] Yeah. Oi!
825
00:31:58,266 --> 00:31:59,767
[Tiffani] It's dense.
826
00:31:59,767 --> 00:32:02,066
And it feels like
it might be like
a cup of bounce,
827
00:32:02,066 --> 00:32:04,266
actually, of gelatin
and watermelon flavor.
828
00:32:04,266 --> 00:32:07,066
-It's like that kid candy...
-That kid candy
watermelon version.
829
00:32:07,066 --> 00:32:09,567
-There's no watermelon in it.
-So, how do you deal
with that?
830
00:32:09,567 --> 00:32:11,266
-I mean, you have
to melt it down.
-[Tiffani] You melt it down.
831
00:32:11,266 --> 00:32:14,100
But you need to add
something real to it.
832
00:32:14,100 --> 00:32:15,967
[Roberto]
I tried the watermelon gummy
833
00:32:15,967 --> 00:32:18,600
and I immediately think
that I need to melt it.
834
00:32:18,667 --> 00:32:20,667
There's no other way
of using this thing.
835
00:32:20,667 --> 00:32:21,408
In a stand mixer, I started
whipping some heavy cream
836
00:32:21,408 --> 00:32:22,000
In a stand mixer, I started
whipping some heavy cream
837
00:32:23,767 --> 00:32:25,367
with some powdered sugar
838
00:32:25,367 --> 00:32:28,367
and a little bit of
condensed milk and ricotta
839
00:32:28,367 --> 00:32:31,900
to have this, sort of,
like cream for my bunuelo.
840
00:32:31,967 --> 00:32:35,100
I noticed really quick
that I needed, like, a binder.
841
00:32:35,166 --> 00:32:37,266
So, I put some
of the charred star fruit
842
00:32:37,266 --> 00:32:39,767
into my watermelon to make it
a little bit thicker.
843
00:32:39,767 --> 00:32:42,767
And then I fold it
into my cream.
844
00:32:42,767 --> 00:32:44,166
[Ted] Twenty minutes
to go, chefs.
845
00:32:45,667 --> 00:32:49,100
{\an8}These toffee chips
are essentially like
a pretty famous candy bar
846
00:32:49,100 --> 00:32:51,367
{\an8}that's known
for its toffee inside
and its chocolate outside.
847
00:32:51,367 --> 00:32:51,408
You see them in large
bags typically in, like...
848
00:32:51,408 --> 00:32:52,000
You see them in large
bags typically in, like...
849
00:32:53,667 --> 00:32:55,600
-[Cliff] In my living room?
-In your living room,
850
00:32:55,667 --> 00:32:58,467
sometimes next
to my bedside table.
851
00:32:58,467 --> 00:33:01,166
[Roberto] Toffee
is basically caramel
852
00:33:01,166 --> 00:33:03,367
with heavy cream. Very sweet.
853
00:33:03,367 --> 00:33:05,300
This one happened
to be crunchy.
854
00:33:05,367 --> 00:33:08,166
I grabbed the food processor
and I threw my chips in there
855
00:33:08,166 --> 00:33:10,100
to fall into my sugar
and cinnamon
856
00:33:10,100 --> 00:33:11,967
for my bunuelo topping.
857
00:33:11,967 --> 00:33:13,767
Bringing a win
to the community
858
00:33:13,767 --> 00:33:15,900
in Arizona will be amazing,
859
00:33:15,967 --> 00:33:18,166
because I have a lot of people
that support me.
860
00:33:18,166 --> 00:33:20,667
Anything I do in my life,
I have my family,
861
00:33:20,667 --> 00:33:21,408
and there's never been
a moment where, like,
862
00:33:21,408 --> 00:33:22,000
and there's never been
a moment where, like,
863
00:33:22,467 --> 00:33:24,300
they would not support me
864
00:33:24,367 --> 00:33:27,767
so not doing
a good job here would
865
00:33:27,767 --> 00:33:29,367
feel like letting them down.
866
00:33:30,166 --> 00:33:31,166
Behind.
867
00:33:32,266 --> 00:33:35,400
[Cliff] Mateo, what elements
are you grilling?
868
00:33:35,467 --> 00:33:37,000
[Mateo] We grilled
the star fruit.
869
00:33:37,066 --> 00:33:39,000
What are you doing
with the watermelon jelly?
870
00:33:39,066 --> 00:33:43,000
[Mateo] It is in my raspberry
star fruit sauce here.
871
00:33:43,066 --> 00:33:44,667
I'm hoping that gummy
watermelon
872
00:33:44,667 --> 00:33:48,400
will add a little bit
of sweetness to the compote.
873
00:33:48,467 --> 00:33:51,408
But it seems
really heavy and dense.
874
00:33:51,408 --> 00:33:51,567
But it seems
really heavy and dense.
875
00:33:51,567 --> 00:33:52,000
Five minutes left
on the clock.
876
00:33:55,367 --> 00:33:56,500
[Mateo] I tried to grill
my empanada dough,
877
00:33:56,567 --> 00:33:58,367
but it's not grilling
how I want.
878
00:33:58,367 --> 00:34:01,800
It's getting grill marks,
but it's still completely raw.
879
00:34:01,867 --> 00:34:04,100
Mateo's struggling with how
to cook his empanada dough.
880
00:34:04,100 --> 00:34:05,867
He started to grill it,
it wasn't working.
881
00:34:05,867 --> 00:34:07,367
It's gonna cost him
a little bit of time.
882
00:34:07,367 --> 00:34:08,900
I'm wondering if he's gonna be
able to figure this out
883
00:34:08,967 --> 00:34:11,367
in order to have any success
with this.
884
00:34:11,367 --> 00:34:12,567
[Marc] You, kind of,
want to scream to him.
885
00:34:12,567 --> 00:34:14,700
"Just throw it in the fryer,
It's the best way to do it."
886
00:34:14,767 --> 00:34:17,467
[Mateo] This is
not a fry battle.
This is a grill battle.
887
00:34:17,467 --> 00:34:19,900
But I look at the clock
and realize I'm
running out of time.
888
00:34:26,567 --> 00:34:27,900
[Ted] Five minutes left
on the clock.
889
00:34:30,200 --> 00:34:31,667
{\an8}[Mateo] I tried to grill
my empanada dough,
890
00:34:31,667 --> 00:34:33,166
{\an8}but it's not grilling
how I want.
891
00:34:33,166 --> 00:34:34,767
I'm gonna have to switch
to plan B.
892
00:34:36,467 --> 00:34:38,700
Mateo's struggling with how
to cook his empanada dough.
893
00:34:38,767 --> 00:34:40,367
He's finally trying to fry it.
894
00:34:40,367 --> 00:34:41,967
It seems like it might be
working out a little
bit better,
895
00:34:41,967 --> 00:34:44,700
but it's gonna cost him
a little bit of time,
and I'm just stressed, yeah.
896
00:34:46,567 --> 00:34:48,767
[Roberto] I pulled
the star fruit out of
my grill and I feel good.
897
00:34:48,767 --> 00:34:50,100
I think it had a good char,
898
00:34:50,100 --> 00:34:53,266
so that's gonna add
the char element to my dish.
899
00:34:53,266 --> 00:34:54,645
{\an8}But I knew I needed
another element to be grilled.
900
00:34:54,645 --> 00:34:55,000
{\an8}But I knew I needed
another element to be grilled.
901
00:34:56,567 --> 00:34:58,000
{\an8}So, I ran to the pantry.
902
00:34:58,066 --> 00:34:59,867
I went for the citrus route
right away.
903
00:34:59,867 --> 00:35:02,967
Roberto has now got
some oranges on the grill.
904
00:35:02,967 --> 00:35:05,000
I'm extremely happy
to see that.
905
00:35:05,066 --> 00:35:07,867
-You know, grilled citrus
works really nicely.
-[Tiffani] It does.
906
00:35:07,867 --> 00:35:10,867
[Mateo] I'm using
the toffee chips
to make a Chantilly cream.
907
00:35:10,867 --> 00:35:12,133
I add a little bit
of cocoa powder
908
00:35:12,166 --> 00:35:14,567
to enhance the flavor
of the chocolate toffee chips.
909
00:35:14,567 --> 00:35:16,567
Empanada dough
are frying up nice.
910
00:35:16,567 --> 00:35:18,700
They're creating
nice little pockets
911
00:35:18,767 --> 00:35:20,467
and they seem light,
airy and buttery.
912
00:35:22,767 --> 00:35:24,367
-All right, guys. Here we go.
-Let's go, chefs.
913
00:35:24,367 --> 00:35:24,645
-[Cliff] Oh, boy. Oh, boy.
-[Tiffani] You can do it.
Come on.
914
00:35:24,645 --> 00:35:25,000
-[Cliff] Oh, boy. Oh, boy.
-[Tiffani] You can do it.
Come on.
915
00:35:26,367 --> 00:35:28,000
[Cliff]
Let's go. Everything on there?
916
00:35:28,000 --> 00:35:29,900
-[Tiffani] Clean those plates.
Make it perfect.
-[Ted] The final round, chefs.
917
00:35:29,967 --> 00:35:32,367
{\an8}-[Ted] Ten, nine, eight...
-[Tiffani] Beautiful plate.
918
00:35:33,000 --> 00:35:36,000
{\an8}...seven, six, five,
919
00:35:36,000 --> 00:35:40,100
{\an8}-four, three, two, one.
-[man] You're done.
You're done. You did it.
920
00:35:40,166 --> 00:35:41,266
{\an8}-All right.
-[Ted] Time's up.
921
00:35:41,266 --> 00:35:42,867
{\an8}-[judges clapping]
-[Marc] Nice.
922
00:35:44,100 --> 00:35:45,166
Oh, that was great.
923
00:35:46,166 --> 00:35:47,467
-Brother.
-Cheers.
924
00:35:47,467 --> 00:35:48,767
We'll be fine,
don't worry about us.
925
00:35:52,800 --> 00:35:54,467
[Roberto] I feel like
the basket was challenging,
926
00:35:54,467 --> 00:35:54,645
but I was able to do
a couple of things
927
00:35:54,645 --> 00:35:55,000
but I was able to do
a couple of things
928
00:35:56,567 --> 00:35:58,467
that we actually do
back home, so...
929
00:35:58,467 --> 00:36:00,300
that makes me feel good.
930
00:36:00,367 --> 00:36:03,467
-Good job, man.
-You too, bud.
That was good.
931
00:36:03,467 --> 00:36:05,667
[Mateo] The empanada
dough threw me
for a curveball, I think.
932
00:36:05,667 --> 00:36:07,000
So, I went straight
to the fryer,
933
00:36:07,000 --> 00:36:08,166
just cut it down a little bit.
934
00:36:08,166 --> 00:36:09,867
So, I think I did okay.
935
00:36:17,667 --> 00:36:19,400
[Ted] Chef Mateo.
Chef Roberto.
936
00:36:19,467 --> 00:36:21,467
{\an8}In that last test
of grilling greatness,
937
00:36:21,467 --> 00:36:22,767
{\an8}we asked you to make desserts
938
00:36:22,767 --> 00:36:24,645
from gummy watermelon,
939
00:36:24,645 --> 00:36:24,667
from gummy watermelon,
940
00:36:24,667 --> 00:36:25,000
star fruit, toffee chips
and the empanada dough.
941
00:36:29,467 --> 00:36:31,266
Chef Roberto, what do we have?
942
00:36:31,266 --> 00:36:34,900
{\an8}For you today, I prepared
a traditional Sonoran bunuelo.
943
00:36:34,967 --> 00:36:38,567
{\an8}It's gonna have
a ricotta-watermelon cream.
944
00:36:38,567 --> 00:36:41,166
Bunuelos are very traditional
Sonoran dessert.
945
00:36:41,166 --> 00:36:42,233
When I was a kid,
946
00:36:42,266 --> 00:36:43,867
my grandma used to cook
for us on the holidays.
947
00:36:43,867 --> 00:36:45,800
And when you have
leftover tortillas,
948
00:36:45,867 --> 00:36:47,867
she used to, like,
hand-press these, fry 'em,
949
00:36:47,867 --> 00:36:51,400
and then she would
actually toss it on the sugar.
950
00:36:51,467 --> 00:36:53,100
So, I really wanted
to represent my region,
951
00:36:53,100 --> 00:36:54,645
and I think that was,
like, spot on.
952
00:36:54,645 --> 00:36:54,767
and I think that was,
like, spot on.
953
00:36:56,900 --> 00:36:59,867
Chef Roberto, this by far
954
00:36:59,867 --> 00:37:02,567
{\an8}is not what I was expecting.
955
00:37:03,867 --> 00:37:06,367
I am pleasantly surprised.
956
00:37:07,767 --> 00:37:10,667
I'm super impressed
with the empanada.
957
00:37:10,667 --> 00:37:13,800
The gummy watermelon
is not overpowering.
958
00:37:13,867 --> 00:37:15,266
One note, though.
959
00:37:15,266 --> 00:37:19,467
Half of my bunuelo
is beautifully crispy
and charred,
960
00:37:20,266 --> 00:37:21,266
and the other's burnt.
961
00:37:22,567 --> 00:37:23,600
And it's distracting
962
00:37:23,600 --> 00:37:24,645
from all of the other
beautiful flavors in here.
963
00:37:24,645 --> 00:37:25,000
from all of the other
beautiful flavors in here.
964
00:37:25,467 --> 00:37:26,533
Yes, Chef.
965
00:37:26,533 --> 00:37:28,767
[Marc] Did you sprinkle
toffee chips at the end?
966
00:37:28,767 --> 00:37:31,100
-[Roberto] No, Chef,
the toffee is just on the...
-Just on the--
967
00:37:31,100 --> 00:37:33,100
...on the powder
for the bunuelo.
968
00:37:33,100 --> 00:37:35,800
{\an8}Yeah, I feel like
if you'd had some leftover
969
00:37:35,867 --> 00:37:38,367
{\an8}to put a little crispy crunchy
on top of this,
970
00:37:38,367 --> 00:37:40,567
could have been represented
a little bit more.
971
00:37:40,567 --> 00:37:43,567
But I think you did
a good job. I think
this is a proper dessert.
972
00:37:43,567 --> 00:37:44,767
Thank you, Chef,
appreciate it.
973
00:37:44,767 --> 00:37:46,567
{\an8}The bunuelo
is such a great idea.
974
00:37:46,567 --> 00:37:49,400
I think the grilled star fruit
on the side makes
a lot of sense,
975
00:37:49,467 --> 00:37:51,300
'cause I'm just getting
bites of char.
976
00:37:51,367 --> 00:37:53,400
And it reminds me that
this is a grill challenge.
977
00:37:54,800 --> 00:37:55,000
Okay, finally, Chef Mateo.
978
00:37:56,967 --> 00:37:59,567
Chefs, what I made
for your dessert today is a
979
00:37:59,567 --> 00:38:02,567
{\an8}grilled and bruleed
star fruit Napoleon,
980
00:38:02,567 --> 00:38:05,467
{\an8}with a chocolate toffee
Chantilly cream,
981
00:38:05,467 --> 00:38:08,667
{\an8}and a star fruit
raspberry citrus compote.
982
00:38:12,567 --> 00:38:15,567
Well, I'll start
with the gummy concoction.
983
00:38:15,567 --> 00:38:17,800
It's so tricky.
You have to tamp it down
984
00:38:17,867 --> 00:38:20,600
for it not to do what
it's inevitably gonna do.
985
00:38:20,667 --> 00:38:22,800
-It just wants to hurt you.
-Yeah.
986
00:38:22,867 --> 00:38:23,967
[Tiffani] It's like a brick.
987
00:38:25,266 --> 00:38:26,700
But the flavor's really good.
988
00:38:26,767 --> 00:38:28,000
[Marc] You really nailed
the star fruit.
989
00:38:28,000 --> 00:38:29,900
Just getting those grill marks
and then,
990
00:38:29,967 --> 00:38:32,100
bruleeing, it was a really,
smart, smart move.
991
00:38:32,166 --> 00:38:34,467
Presentation,
really nice dessert.
992
00:38:34,467 --> 00:38:35,800
The Chantilly was good.
993
00:38:35,867 --> 00:38:37,767
I would've liked it quite
built into the dessert.
994
00:38:37,767 --> 00:38:38,800
Okay.
995
00:38:38,867 --> 00:38:41,567
What did you dust
the empanada dough with?
996
00:38:41,567 --> 00:38:44,867
-Cocoa powder.
-Cocoa? Okay. Not toffee.
997
00:38:44,867 --> 00:38:46,300
That really would've
nailed it.
998
00:38:46,367 --> 00:38:48,567
Neither of you really
leaned hard into the toffee.
999
00:38:49,900 --> 00:38:51,767
And a really heavy hand
1000
00:38:51,767 --> 00:38:53,100
with crumbled toffee
over the top
1001
00:38:53,166 --> 00:38:54,645
would have elevated this
in a way that's next level.
1002
00:38:54,645 --> 00:38:55,000
would have elevated this
in a way that's next level.
1003
00:38:56,000 --> 00:38:57,000
Thank you, Chef.
1004
00:38:57,000 --> 00:38:59,700
So, who is the winner?
1005
00:38:59,767 --> 00:39:02,266
The judges need
to talk that through.
Thank you, chefs.
1006
00:39:05,800 --> 00:39:08,367
Judges, did these chefs
tame the flame
1007
00:39:08,367 --> 00:39:11,166
or did they leave you
wanting more fire?
1008
00:39:11,166 --> 00:39:15,000
I think everybody did
a great job of getting
that grilled, charred flavor.
1009
00:39:15,000 --> 00:39:16,667
Roberto started
with the top sirloin cap
1010
00:39:16,667 --> 00:39:18,100
{\an8}and made a good taco.
1011
00:39:18,166 --> 00:39:20,300
{\an8}We got a lot of grill
on the top sirloin cap.
1012
00:39:20,367 --> 00:39:22,500
{\an8}[Cliff] But it just needed
a little bit more
1013
00:39:22,567 --> 00:39:24,645
grill flavor in the rest
of the elements in the dish.
1014
00:39:24,645 --> 00:39:24,900
grill flavor in the rest
of the elements in the dish.
1015
00:39:25,567 --> 00:39:26,700
And then on the other side,
1016
00:39:26,700 --> 00:39:31,367
{\an8}Mateo giving us his version
of the panzanella salad,
1017
00:39:31,367 --> 00:39:32,667
{\an8}it's delicious.
1018
00:39:32,667 --> 00:39:35,367
{\an8}Where he stumbled
for me was the top sirloin,
1019
00:39:35,367 --> 00:39:36,567
it was a little bit under.
1020
00:39:36,567 --> 00:39:39,000
Also, Mateo did not
really showcase
1021
00:39:39,000 --> 00:39:40,567
the poblano at all
in his appetizer.
1022
00:39:40,567 --> 00:39:42,266
No, it was an afterthought.
1023
00:39:42,266 --> 00:39:44,667
Roberto's entree
was such a surprise.
1024
00:39:44,667 --> 00:39:47,867
{\an8}He made this incredible
marinade for his pork, right?
1025
00:39:47,867 --> 00:39:50,200
{\an8}But for me, that salad
was really overworked.
1026
00:39:50,266 --> 00:39:52,567
The broccoli florets
on Mateo's dish
1027
00:39:52,567 --> 00:39:54,645
{\an8}represented itself well.
1028
00:39:54,645 --> 00:39:54,867
{\an8}represented itself well.
1029
00:39:54,867 --> 00:39:55,000
{\an8}[Marc] One of the highlights
of today,
1030
00:39:57,000 --> 00:39:59,100
{\an8}- was the way
he charred that broccoli.
-[Tiffani] Mmm-hmm.
1031
00:39:59,166 --> 00:40:01,200
The only problem
with Mateo's dish,
1032
00:40:01,266 --> 00:40:02,400
pork was not cooked evenly.
1033
00:40:03,300 --> 00:40:05,367
We have two chefs here
1034
00:40:05,367 --> 00:40:06,967
who have stayed true
to themselves.
1035
00:40:06,967 --> 00:40:11,266
Which one has
used the grill... the best?
1036
00:40:17,700 --> 00:40:20,367
[Roberto] We're very tight
on dessert and appetizer,
1037
00:40:20,367 --> 00:40:23,800
and my entree really,
like, stepped it up.
1038
00:40:23,867 --> 00:40:24,645
[Mateo] With our non-profit,
1039
00:40:24,645 --> 00:40:25,000
[Mateo] With our non-profit,
1040
00:40:25,667 --> 00:40:28,367
I need this $10,000
to stay on the programming.
1041
00:40:28,367 --> 00:40:31,367
Just chomping at the bit
to be able to say that
1042
00:40:31,367 --> 00:40:33,000
I'm a Chopped champion.
1043
00:40:33,066 --> 00:40:35,567
Whose dish
is on the chopping block?
1044
00:40:50,066 --> 00:40:52,867
-Good job, man.
-[Ted] Chef Mateo,
you've been chopped.
1045
00:40:52,867 --> 00:40:54,645
Chef, it was a pleasure
watching you compete today.
1046
00:40:54,645 --> 00:40:55,000
Chef, it was a pleasure
watching you compete today.
1047
00:40:55,667 --> 00:40:57,867
The main course,
the boneless pork loin,
1048
00:40:57,867 --> 00:41:00,066
it was inconsistent
on all of our plates.
1049
00:41:00,066 --> 00:41:01,266
And then, in the dessert,
1050
00:41:01,266 --> 00:41:03,867
{\an8}the watermelon gummy
just got too tight.
1051
00:41:03,867 --> 00:41:05,767
And so, we had to chop you.
1052
00:41:05,767 --> 00:41:07,333
Cool. Thank you so much.
1053
00:41:07,333 --> 00:41:12,000
I'm a little surprised,
but feeling really good
about my performance...
1054
00:41:14,266 --> 00:41:16,567
and my non-profit
organization.
1055
00:41:16,567 --> 00:41:18,166
{\an8}I'll go back
and get back to work.
1056
00:41:19,066 --> 00:41:21,166
And that means
Chef Roberto Centeno,
1057
00:41:21,166 --> 00:41:22,900
you are the Chopped champion.
1058
00:41:22,967 --> 00:41:24,645
You have grilled your way
to the $10,000 prize.
1059
00:41:24,645 --> 00:41:25,000
You have grilled your way
to the $10,000 prize.
1060
00:41:25,767 --> 00:41:27,567
-Congratulations.
-Thank you, Chef.
1061
00:41:27,567 --> 00:41:29,100
-[applauding]
-Whoo!
1062
00:41:30,166 --> 00:41:32,700
-[Marc] Well done.
-[Roberto] Oh, man.
1063
00:41:32,767 --> 00:41:36,200
-So, how're you feeling?
-I'm very emotional.
[voice breaks]
1064
00:41:37,867 --> 00:41:42,166
[sniffles] I have
so much people
behind me, supporting me.
1065
00:41:45,166 --> 00:41:47,166
{\an8}I just wanted to represent,
I feel like...
1066
00:41:47,166 --> 00:41:49,367
{\an8}we did it from beginning
to end and...
1067
00:41:50,467 --> 00:41:51,433
{\an8}it's crazy.
1068
00:41:52,266 --> 00:41:53,900
{\an8}Doesn't matter
where you come from,
1069
00:41:53,967 --> 00:41:54,645
{\an8}as long as you stay true
to flavors,
1070
00:41:54,645 --> 00:41:55,000
{\an8}as long as you stay true
to flavors,
1071
00:41:55,767 --> 00:41:58,000
{\an8}you can always impact
no matter where you are.