1 00:00:01,577 --> 00:00:03,252 [Amanda] Salty, sweet, melty, gooey, sharp, acidic 2 00:00:03,328 --> 00:00:06,213 The theme for your battle is cheese. 3 00:00:06,215 --> 00:00:07,339 [Geoffrey] All right! 4 00:00:07,341 --> 00:00:09,216 Come on, let's make it cheesy! 5 00:00:09,218 --> 00:00:11,677 We're just trying to pair cheese and crab. 6 00:00:11,679 --> 00:00:12,636 -Having a great time. -Wow! 7 00:00:12,638 --> 00:00:14,346 I'm feeling pretty good. 8 00:00:14,348 --> 00:00:16,598 -I feel like I'm cheesening it up over here. -[judges] Mmm... 9 00:00:16,600 --> 00:00:18,642 And right now, it's complete cheesy chaos. 10 00:00:18,686 --> 00:00:20,227 This is insane. 11 00:00:20,304 --> 00:00:21,562 [Amanda] Are you gonna get to the plate? 12 00:00:21,564 --> 00:00:22,646 [Geoffrey] Almost no chance. 13 00:00:22,690 --> 00:00:24,565 It's like slim to none. 14 00:00:24,567 --> 00:00:25,399 And slim just left town. 15 00:00:25,401 --> 00:00:28,736 [intense music playing] 16 00:00:32,992 --> 00:00:36,326 Any dish that you put cheese on is just instantly elevated. 17 00:00:36,328 --> 00:00:37,852 My style is unique. 18 00:00:37,854 --> 00:00:39,621 I like to mix Italian and Vietnamese flavors. 19 00:00:39,623 --> 00:00:42,124 My dad is from Vietnam and my mom is Italian, 20 00:00:42,126 --> 00:00:43,542 so I just cook from the hear 21 00:00:43,619 --> 00:00:45,044 This is tortellini. [speaking in foreign language] 22 00:00:45,046 --> 00:00:46,420 It means belly button. 23 00:00:47,631 --> 00:00:49,923 Cheese is definitely milk plus magic. 24 00:00:49,925 --> 00:00:52,384 Gooey, fatty, salty, sweet. 25 00:00:52,461 --> 00:00:53,844 More cheese isn't going to hurt it. 26 00:00:53,846 --> 00:00:56,430 I'm going to win because I am the best. 27 00:01:01,020 --> 00:01:02,436 [Patrick] We make pizza at De La Nonna 28 00:01:02,513 --> 00:01:05,397 and the most important ingredient is the cheese. 29 00:01:08,027 --> 00:01:09,818 I absolutely love cheese. 30 00:01:09,895 --> 00:01:12,863 Parmigiano-Reggiano, the triple cream d'Affinois 31 00:01:12,907 --> 00:01:14,656 very salty, very gooey. 32 00:01:14,658 --> 00:01:16,325 Triple cream brie. 33 00:01:17,578 --> 00:01:19,411 I am extremely competitive. 34 00:01:19,488 --> 00:01:21,288 I worked at some very high-end restaurants, 35 00:01:21,290 --> 00:01:22,915 three Michelin stars, 36 00:01:22,917 --> 00:01:25,084 so I know I have what it tak to work under pressure. 37 00:01:25,160 --> 00:01:27,044 I am in this competition to win. 38 00:01:31,217 --> 00:01:32,508 [Jasmine] When you taste my food, 39 00:01:32,584 --> 00:01:34,510 you'll know I didn't come to play. 40 00:01:34,586 --> 00:01:37,054 I'm the chef and owner of the Urban Burger Bar 41 00:01:37,056 --> 00:01:39,223 and Urban Oyster in Baltimor Maryland. 42 00:01:39,266 --> 00:01:40,682 [laughs] 43 00:01:40,684 --> 00:01:42,893 There is nothing I can't do with cheese. 44 00:01:42,895 --> 00:01:45,646 I incorporate cheese in just about every dish 45 00:01:45,648 --> 00:01:48,398 that I make at both of my restaurants. 46 00:01:48,442 --> 00:01:51,985 I didn't become a successfu business owner by giving up easily. 47 00:01:52,062 --> 00:01:54,696 I have one thing on my mind and that's to win. 48 00:01:57,284 --> 00:01:58,575 [Anthony] I'm the chef to beat 49 00:01:58,577 --> 00:02:00,026 because I'm going to bring big, 50 00:02:00,103 --> 00:02:02,704 bold, ooey-gooey cheese flavor to every dish 51 00:02:06,627 --> 00:02:10,170 I'm the chef/owner at Another Food Truck in Charlotte, North Carolina 52 00:02:10,247 --> 00:02:13,298 One of my most popular dishe is our Hot Chicken Smash, 53 00:02:13,300 --> 00:02:15,300 Nashville Hot Fried Chicken 54 00:02:15,302 --> 00:02:18,053 American cheese, some fontina. 55 00:02:18,055 --> 00:02:19,471 Cheese is the most important part. 56 00:02:19,473 --> 00:02:20,931 Got to have the cheese. 57 00:02:21,767 --> 00:02:23,350 Food trucks are super competitive. 58 00:02:23,385 --> 00:02:25,686 You got to bring your A-gam and stand out. 59 00:02:25,688 --> 00:02:29,231 I'm gonna come in, dominate and be myself no matter what 60 00:02:32,403 --> 00:02:33,710 Hi, chefs. How's it going? 61 00:02:33,712 --> 00:02:35,529 -[Jess] Hi, Ted. How are you? -Good. Good. 62 00:02:35,656 --> 00:02:37,823 We're gonna give you different cheeses in every basket, 63 00:02:37,900 --> 00:02:39,658 and we want you to make sure that cheese 64 00:02:39,776 --> 00:02:42,327 is prominently represented in all of your dishes. 65 00:02:42,329 --> 00:02:43,620 Cheesy-peasy? 66 00:02:43,664 --> 00:02:45,372 -Love cheese. -Absolutely love it. 67 00:02:45,374 --> 00:02:47,207 Appetizer baskets... 68 00:02:48,627 --> 00:02:49,960 [Jess exhales sharply] 69 00:02:49,962 --> 00:02:51,587 ...open them up. 70 00:02:51,663 --> 00:02:53,130 [laughs] 71 00:02:53,132 --> 00:02:54,631 -Okay. -Ooh... 72 00:02:54,633 --> 00:02:56,383 Nuh-uh! 73 00:02:56,385 --> 00:02:57,843 What in the world. 74 00:02:57,920 --> 00:03:00,762 [Ted] And there you go, it's cheese sushi. 75 00:03:00,839 --> 00:03:03,807 I had never heard of cheese sushi, never. 76 00:03:03,809 --> 00:03:04,766 [Jasmine laughs] 77 00:03:04,843 --> 00:03:05,851 [Ted] Spinach. 78 00:03:05,928 --> 00:03:07,394 Okay, I can, I can work with this. 79 00:03:07,396 --> 00:03:09,479 I know what to do with the spinach. 80 00:03:09,481 --> 00:03:10,814 Oh, this is heavy. 81 00:03:10,816 --> 00:03:12,107 [Ted] King crab legs. 82 00:03:13,611 --> 00:03:15,110 Some asiago cheese. 83 00:03:16,614 --> 00:03:17,946 Oh, my goodness. 84 00:03:21,368 --> 00:03:23,744 Twenty-minute first round begins... 85 00:03:23,746 --> 00:03:24,828 now. 86 00:03:24,830 --> 00:03:25,913 All right! 87 00:03:25,915 --> 00:03:27,623 Let's make it cheesy. 88 00:03:27,699 --> 00:03:29,458 All right. I need some hot sauce. 89 00:03:30,878 --> 00:03:35,881 Judges, cheese was invented as long ago as 8000 BC. 90 00:03:35,883 --> 00:03:38,133 That was when Geoffrey opened his first restaurant. 91 00:03:38,210 --> 00:03:40,469 -Yeah. -[all laughing] 92 00:03:40,471 --> 00:03:42,596 What is it that we love so much about cheese? 93 00:03:42,598 --> 00:03:44,306 [Geoffrey] Yeah, like there's over 2,000 cheeses. 94 00:03:44,308 --> 00:03:45,641 I love it. We all love it. 95 00:03:45,643 --> 00:03:47,226 As chefs, it's like a dream ingredient. 96 00:03:47,228 --> 00:03:49,019 -[Millie] Cheese is so versatile... -[Amanda] Yeah. 97 00:03:49,021 --> 00:03:50,604 ...because, you know, you have what desserts makes cheesy. 98 00:03:50,606 --> 00:03:52,046 -[Geoffrey] Yes. -Right. 99 00:03:52,048 --> 00:03:54,733 Then you have cheese that's used in savory dishes. 100 00:03:54,735 --> 00:03:58,862 What I love about cheese is the sharpness, the saltiness. 101 00:03:58,906 --> 00:04:02,074 Just something that warms my soul. 102 00:04:02,076 --> 00:04:03,784 It's a little bit of a trick, right? 103 00:04:03,860 --> 00:04:05,744 Because you can't just melt every cheese. 104 00:04:05,746 --> 00:04:07,120 You can't just grate every cheese. 105 00:04:07,122 --> 00:04:09,039 You know, you have to have a lot of knowledge about 106 00:04:09,041 --> 00:04:11,375 how to serve cheese, especially something like asiago. 107 00:04:11,418 --> 00:04:12,292 [Geoffrey] Yeah, of course. 108 00:04:12,294 --> 00:04:13,752 It's really salty. 109 00:04:13,754 --> 00:04:16,463 It has a tiny bit of almost pepperiness, 110 00:04:16,540 --> 00:04:18,799 and I just feel like it should be used as seasoning, 111 00:04:18,801 --> 00:04:22,135 not as something really melted all over it. 112 00:04:22,170 --> 00:04:24,513 [Anthony] I'm thinking of so just because my dad would make soup, 113 00:04:24,515 --> 00:04:26,265 and that was like something that I love. 114 00:04:26,267 --> 00:04:29,268 He didn't do it much, but when he did, it was a big deal. 115 00:04:29,270 --> 00:04:31,478 Hey, Anthony, what do you have conjured up? 116 00:04:31,480 --> 00:04:34,398 All right, so I'm doing like a Southern potato style soup... 117 00:04:34,400 --> 00:04:36,016 Oh! 118 00:04:36,018 --> 00:04:38,360 [Anthony] ...and a little bit of crab and pancetta on top. 119 00:04:38,437 --> 00:04:39,686 That's not a bad idea. 120 00:04:39,688 --> 00:04:41,071 So I got some cream, some potatoes back there. 121 00:04:41,073 --> 00:04:43,115 Pancetta rendering a little bit. 122 00:04:43,117 --> 00:04:46,702 That made my mouth water, a crabby, cheesy chowder. 123 00:04:46,704 --> 00:04:48,620 I love that idea. 124 00:04:51,041 --> 00:04:54,167 [Anthony] I'm using the cheese sushi and asiago cheese 125 00:04:54,169 --> 00:04:56,837 in the base of my soup, to give it more body and texture. 126 00:04:57,923 --> 00:05:01,967 Fontina will add a creamy, rich flavor to the soup. 127 00:05:01,969 --> 00:05:04,511 My food is definitely Southern fusion 128 00:05:04,513 --> 00:05:07,472 and it's heavily influenced by my North Carolina roots. 129 00:05:07,474 --> 00:05:09,433 Me and my wife got married a year ago 130 00:05:09,435 --> 00:05:12,769 and now we're expecting our first baby in a couple of weeks. 131 00:05:12,771 --> 00:05:15,939 I want to win this for my soon-to-be-born son. 132 00:05:15,983 --> 00:05:18,025 I just want him to look at me like a superhero. 133 00:05:20,696 --> 00:05:22,571 I think that cheese and fish gets a bad rap. 134 00:05:22,647 --> 00:05:25,115 I know it's a no-no, but in Sicily, 135 00:05:25,117 --> 00:05:26,950 when they do their linguine with clams, 136 00:05:26,952 --> 00:05:27,909 -they put cheese on it. -They do. 137 00:05:27,986 --> 00:05:29,569 -Yeah. -It's fine. 138 00:05:29,571 --> 00:05:31,121 And they don't put a lot, but they just put a touch in it. 139 00:05:31,165 --> 00:05:32,414 It really is miraculous. 140 00:05:32,491 --> 00:05:34,416 So they've got to find that balance. 141 00:05:36,045 --> 00:05:37,985 [Jasmine] I'm from Baltimore 142 00:05:37,987 --> 00:05:41,173 I've been cooking and eating crabs for as long as I remember. 143 00:05:41,249 --> 00:05:44,926 But I want to make sure that I am presenting the cheese, 144 00:05:44,928 --> 00:05:47,054 you know, as the star of the show. 145 00:05:47,056 --> 00:05:49,931 I'm making a king crab and asiago tartine. 146 00:05:49,933 --> 00:05:51,808 -[Geoffrey] Jasmine! -Yes, sir. 147 00:05:51,810 --> 00:05:54,102 [Geoffrey] So, how are you making cheese the star here? 148 00:05:54,104 --> 00:05:56,688 Uh, so I'm making an asiago cheese sauce... 149 00:05:56,690 --> 00:05:58,582 [Geoffrey] Mmm. 150 00:05:58,584 --> 00:06:02,069 ...and still trying to figure my way out with this cheese sushi. 151 00:06:02,071 --> 00:06:04,529 -[Jasmine laughs] -Wow. Well, that's fantastic. 152 00:06:04,531 --> 00:06:06,448 It's really important winning Chopped 153 00:06:06,450 --> 00:06:09,534 because Baltimore is just one of those small cities 154 00:06:09,611 --> 00:06:11,995 and we're up-and-coming in the culinary world, 155 00:06:12,039 --> 00:06:14,331 and I carry my city on my back wherever I go, 156 00:06:14,375 --> 00:06:16,124 and I just want to make my city proud. 157 00:06:19,171 --> 00:06:23,173 So cheese sushi, it's salmon, wrapped with rice 158 00:06:23,175 --> 00:06:25,717 and it has like this melted cheese on top. 159 00:06:25,719 --> 00:06:27,928 I think someone made sushi, had stuff left over, 160 00:06:27,930 --> 00:06:29,513 and they just decided to put cheese on it. 161 00:06:29,556 --> 00:06:30,347 Talk about what's in your fridge. 162 00:06:30,349 --> 00:06:32,132 Wow! 163 00:06:32,134 --> 00:06:35,811 [Jess] So I'm seeing this cheese sushi and the crab leg, 164 00:06:35,813 --> 00:06:39,606 and the first thing that comes to mind is a crab salad. 165 00:06:39,608 --> 00:06:42,943 I'm making a king crab sala crostini with spinach 166 00:06:42,945 --> 00:06:45,612 and asiago pesto. 167 00:06:45,614 --> 00:06:49,366 For my crab salad, I scraped the cheese from the cheese sushi. 168 00:06:49,368 --> 00:06:50,784 I'm thinking that it's got that, like, 169 00:06:50,861 --> 00:06:53,578 crispy edge of the grill cheese flavor. 170 00:06:53,580 --> 00:06:55,580 Chefs, you all right over there? 171 00:06:55,582 --> 00:06:58,333 We're just trying to pair cheese and crab. 172 00:06:58,335 --> 00:06:59,826 Having a great time. 173 00:07:01,672 --> 00:07:04,047 [Patrick] Cheese is absolutely the ultimate comfort food. 174 00:07:04,049 --> 00:07:07,592 And having worked in all these very high-end 175 00:07:07,594 --> 00:07:10,887 Michelin restaurants, I know I have the technical skills to win. 176 00:07:10,931 --> 00:07:13,557 Patrick, what do you have conjured up? 177 00:07:13,600 --> 00:07:15,142 [Patrick] So I'm gonna do a little crab cake 178 00:07:15,144 --> 00:07:17,310 with a cheese spinach sauce 179 00:07:17,312 --> 00:07:18,553 Brilliant. 180 00:07:18,630 --> 00:07:19,771 [Patrick Costa] So for my crab cake, 181 00:07:19,848 --> 00:07:21,064 I remove as much salmon 182 00:07:21,066 --> 00:07:22,524 as I can from the cheese sushi, 183 00:07:22,526 --> 00:07:24,401 crack open the crab legs. 184 00:07:24,403 --> 00:07:27,028 -I'm using asiago and I'm using brie. -Perfect. 185 00:07:27,105 --> 00:07:28,196 [Geoffrey] Patrick grabbed the brie. 186 00:07:28,198 --> 00:07:29,448 That's great. I love brie. 187 00:07:29,524 --> 00:07:31,199 [Amanda] He put it inside of a crab cake. 188 00:07:31,276 --> 00:07:32,993 -It's a very good idea. -It's like butter. 189 00:07:33,069 --> 00:07:34,661 -[Geoffrey] It's a very good idea. -[Amanda] Mmm. 190 00:07:34,663 --> 00:07:36,288 There we go. 191 00:07:36,290 --> 00:07:38,957 This particular first course has king crab like to the best. 192 00:07:39,034 --> 00:07:41,668 -Delicious. -So, it's like the black truffle of the sea. 193 00:07:41,670 --> 00:07:43,128 [Anthony] I'm using the king crab leg 194 00:07:43,130 --> 00:07:45,088 as a topping for my soup. 195 00:07:45,132 --> 00:07:47,674 I think that the other chef may underestimate me 196 00:07:47,676 --> 00:07:50,343 because I own a food truck, but I just let them think 197 00:07:50,345 --> 00:07:52,262 whatever they want to do, I know what I can do. 198 00:07:55,142 --> 00:07:57,976 [Jess] So for my asiago spinach pesto, 199 00:07:57,978 --> 00:08:00,729 I'm taking the asiago and I cut it up into chunks 200 00:08:00,731 --> 00:08:03,398 and put it into a pot with some cream. 201 00:08:03,400 --> 00:08:05,358 It's a very special competition 202 00:08:05,360 --> 00:08:07,027 'cause we have added 203 00:08:07,029 --> 00:08:08,487 all these different cheeses to the pantry. 204 00:08:08,489 --> 00:08:10,155 -[Geoffrey] I know. -[Amanda] They're usually there. 205 00:08:10,157 --> 00:08:13,867 So they have the option to add in many different kinds of cheese. 206 00:08:13,869 --> 00:08:15,911 [Jess] I don't want to use any of the cheese 207 00:08:15,987 --> 00:08:18,413 that they offered us in the pantry. 208 00:08:19,708 --> 00:08:21,583 This is about cheese, but it's also about the basket. 209 00:08:21,585 --> 00:08:24,002 And I know that it can get a little carried away 210 00:08:24,004 --> 00:08:25,629 if I started to add too many things. 211 00:08:28,467 --> 00:08:30,383 These crab legs are so delicious 212 00:08:30,385 --> 00:08:33,470 that I don't want to over-manipulate the crab meat. 213 00:08:33,472 --> 00:08:36,681 The sweetness of the crab and then the saltiness of the cheese 214 00:08:36,683 --> 00:08:38,225 will go hand-in-hand. 215 00:08:39,353 --> 00:08:41,269 I'm making a little sauce with my spinach here. 216 00:08:41,271 --> 00:08:44,272 I want to make a little spinach sauce for the crab cake. 217 00:08:44,307 --> 00:08:45,690 I need to boost it up. 218 00:08:45,767 --> 00:08:47,526 So the crab cake has a lot of spicy flavors. 219 00:08:47,528 --> 00:08:49,611 The cilantro herb brightened the dish up. 220 00:08:51,365 --> 00:08:53,406 But I'm very nervous that I'm not even going to have 221 00:08:53,408 --> 00:08:55,992 the crab cakes in the pan. 222 00:08:55,994 --> 00:08:58,578 Chefs, we have less than five minutes! 223 00:08:58,655 --> 00:09:00,872 Come on, get it! 224 00:09:00,949 --> 00:09:04,876 [Patrick] I'm starting to sweat a little bit at this point. 225 00:09:04,878 --> 00:09:07,045 [Amanda] Remember, he also put brie to bind his crab cakes. 226 00:09:07,122 --> 00:09:08,630 [Geoffrey] I would throw those in the oven. 227 00:09:08,707 --> 00:09:09,965 So, weird, cold pieces of brie with crab... 228 00:09:10,041 --> 00:09:11,383 -No. -Not going to taste good. 229 00:09:11,385 --> 00:09:12,759 [Patrick] I need the brie to melt, 230 00:09:12,761 --> 00:09:14,344 'cause this is a cheese competition, 231 00:09:14,346 --> 00:09:15,929 and if that cheese doesn't shine, 232 00:09:15,931 --> 00:09:18,098 I know I'm going to be Chopped the first round. 233 00:09:18,174 --> 00:09:19,641 [intense music playing] 234 00:09:25,482 --> 00:09:26,898 [Amanda] 3:13. 235 00:09:26,900 --> 00:09:28,215 Three minutes, okay? 236 00:09:28,217 --> 00:09:30,735 That means you should be plating in one minute. 237 00:09:30,737 --> 00:09:32,654 [Patrick] I need to heat these crab cakes up 238 00:09:32,656 --> 00:09:35,156 all the way to melt the brie inside. 239 00:09:35,158 --> 00:09:36,741 So I throw them in the oven to help 240 00:09:36,743 --> 00:09:38,118 cook from both directions. 241 00:09:40,122 --> 00:09:41,329 Coming down. 242 00:09:42,457 --> 00:09:44,833 This is insane. 243 00:09:44,835 --> 00:09:49,004 I'm using the salmon from the cheese sushi roll to compliment the crab. 244 00:09:49,006 --> 00:09:51,756 And I'm using the baguette as the base of my tartine. 245 00:09:51,758 --> 00:09:53,258 Two minutes, chefs! 246 00:09:54,261 --> 00:09:56,219 Crab cakes, I hope it's cooked through 247 00:09:56,221 --> 00:09:57,095 'cause I want to bite that crab. 248 00:09:57,172 --> 00:09:58,412 I love crab cake. 249 00:09:58,414 --> 00:10:00,307 It's one of my favorite things of all time. 250 00:10:02,477 --> 00:10:04,293 I grab sourdough 'cause I knew if I can get those, 251 00:10:04,295 --> 00:10:08,648 like, big nice cuts out of the center of it, for the crostini. 252 00:10:08,725 --> 00:10:10,817 I'm garnishing my crostinis with basil and then... 253 00:10:10,894 --> 00:10:12,777 [producer speaking] 254 00:10:12,854 --> 00:10:14,095 Oh, I didn't even notice. 255 00:10:14,097 --> 00:10:15,614 -I'm sorry. -[producer] All right. Medic! 256 00:10:15,616 --> 00:10:18,241 ...I noticed that I cut myself and now I'm freaking out. 257 00:10:18,243 --> 00:10:20,660 One minute, 15 seconds left, and Jess just cut herself. 258 00:10:20,737 --> 00:10:23,455 -[Geoffrey]That never happens. -[Amanda] You guys, this never happens at this hour. 259 00:10:23,457 --> 00:10:25,290 [Geoffrey] Never happens. Always happens at the first minute, 260 00:10:25,367 --> 00:10:26,708 -not the last minute. -[Amanda] Oh my God. 261 00:10:26,785 --> 00:10:28,168 -One minute left! -One minute! 262 00:10:28,170 --> 00:10:29,794 [Geoffrey] One minute, guys. 263 00:10:29,796 --> 00:10:32,422 Jess, are you okay over there? 264 00:10:32,457 --> 00:10:33,548 Finish up. Forty seconds. 265 00:10:33,550 --> 00:10:34,591 Ten seconds a plate. 266 00:10:34,635 --> 00:10:35,717 You got to get it on the plate. 267 00:10:35,794 --> 00:10:36,951 [Jasmine] Almost at the finish line. 268 00:10:36,953 --> 00:10:38,303 -We got it. -[Geoffrey] I love Patrick. 269 00:10:38,380 --> 00:10:39,846 Patrick's green puree looks delicious. 270 00:10:39,848 --> 00:10:41,598 -[Millie] It's gorgeous. Yeah. -[Geoffrey] I love that. 271 00:10:41,600 --> 00:10:42,866 Let's go. 272 00:10:42,868 --> 00:10:45,685 Let's go get that soup delicious. Delicious. 273 00:10:45,762 --> 00:10:46,728 [Amanda] Make it great. 274 00:10:46,805 --> 00:10:48,063 Make it cheesy. 275 00:10:48,065 --> 00:10:51,066 Make it fast, chefs. Got to get this done. 276 00:10:51,068 --> 00:10:57,030 Ten, nine, eight, seven, six, five, 277 00:10:57,065 --> 00:11:01,117 four, three, two, one. 278 00:11:01,119 --> 00:11:02,619 -Time's up! -[Amanda] Oh, my God. 279 00:11:02,663 --> 00:11:04,913 -[Geoffrey] Way to go! -[Millie] Wow. 280 00:11:04,989 --> 00:11:06,081 How are you? You good? 281 00:11:06,157 --> 00:11:07,374 -Yeah, I'm good. -Amazing. 282 00:11:07,450 --> 00:11:08,708 -[Millie] Good? -Didn't even notice. 283 00:11:10,545 --> 00:11:12,228 You got it. 284 00:11:12,230 --> 00:11:14,714 [Jess] I'm worried about that crab cake that Patrick made. 285 00:11:14,791 --> 00:11:16,216 That looks beautiful. 286 00:11:16,218 --> 00:11:17,842 Definitely tough competition 287 00:11:17,844 --> 00:11:19,160 I'm feeling great. 288 00:11:19,237 --> 00:11:22,055 Uh, I'm super happy with how this came out. 289 00:11:22,132 --> 00:11:23,973 This competition is really about 290 00:11:23,975 --> 00:11:26,309 making cheese the star of the dish. 291 00:11:26,311 --> 00:11:28,353 But I see a couple of dishes that look like 292 00:11:28,355 --> 00:11:30,522 they were just sort of phoned in. 293 00:11:30,598 --> 00:11:32,357 "Hello? I have cheese. 294 00:11:32,359 --> 00:11:33,858 I'm just going to grate it. 295 00:11:33,860 --> 00:11:35,694 Goodbye." 296 00:11:39,991 --> 00:11:44,160 Chefs, you've arrived at the Chopping Block: Cheese Fest Underway. 297 00:11:44,204 --> 00:11:48,331 Basket one contained cheese sushi, spinach, 298 00:11:48,333 --> 00:11:51,960 king crab legs, and asiago cheese. 299 00:11:52,036 --> 00:11:53,712 Chef Anthony, what have you made? 300 00:11:53,788 --> 00:11:58,174 So, judges, today I made for you a potato and seafood soup, 301 00:11:58,176 --> 00:12:02,095 topped with pancetta, spinach, and Alaskan king crab. 302 00:12:03,640 --> 00:12:04,431 Where do you work, Anthony? 303 00:12:04,507 --> 00:12:06,057 I own a food truck. 304 00:12:06,059 --> 00:12:07,976 It's called Another Food Truck in Charlotte, North Carolina. 305 00:12:07,978 --> 00:12:09,728 Winning Chopped will mean everything to me. 306 00:12:09,730 --> 00:12:13,231 Like, I just want the world to see that food truck community 307 00:12:13,308 --> 00:12:15,692 definitely should be taken serious. 308 00:12:15,736 --> 00:12:17,569 Well, this has, um... 309 00:12:17,645 --> 00:12:18,945 ooh, kick. 310 00:12:18,947 --> 00:12:20,697 However, it's good. 311 00:12:20,699 --> 00:12:21,990 It's... it's yummy. 312 00:12:21,992 --> 00:12:23,908 You know, the crab, it's in there. 313 00:12:23,910 --> 00:12:25,702 Sometimes, it gets a little covered with cheese, 314 00:12:25,704 --> 00:12:27,537 but the smart thing here is the spinach 315 00:12:27,539 --> 00:12:29,122 sort of like brings the cheese together. 316 00:12:29,124 --> 00:12:31,207 It really works. Really well done. 317 00:12:31,209 --> 00:12:33,460 [Amanda] I think you incorporated the cheese well. 318 00:12:33,536 --> 00:12:37,714 I would say, for me, I just want to see one may be beautiful 319 00:12:37,716 --> 00:12:39,257 butter-poached piece of crab on top. 320 00:12:39,334 --> 00:12:40,258 That crab is like... 321 00:12:40,335 --> 00:12:41,176 [vocalizes] 322 00:12:41,178 --> 00:12:42,376 It's like gold. 323 00:12:42,378 --> 00:12:45,180 And it's just a little bit lost in here. 324 00:12:45,182 --> 00:12:46,598 And, you know, I just want, like, 325 00:12:46,600 --> 00:12:48,141 a little bread, like, sop it up a little bit. 326 00:12:48,143 --> 00:12:50,159 But it's very flavorful, 327 00:12:50,161 --> 00:12:52,896 and even though it has cheese and cream, that doesn't feel like heavy. 328 00:12:53,690 --> 00:12:55,315 Chef Jess, what have you made? 329 00:12:55,317 --> 00:12:58,526 Today, I made for you a king crab salad crostini 330 00:12:58,528 --> 00:13:00,945 with a spinach and asiago puree. 331 00:13:00,947 --> 00:13:03,990 And there's a little bit of green apple and basil in there as well. 332 00:13:08,872 --> 00:13:11,831 I think that the cheese incorporation in the pesto 333 00:13:11,833 --> 00:13:14,709 that you made, that spinach pesto, it's very smart. 334 00:13:14,711 --> 00:13:16,544 -Thank you. -And the apple is vibrant. 335 00:13:16,621 --> 00:13:18,755 It really gives the brightness that you need. 336 00:13:18,757 --> 00:13:21,424 It's absolutely delicious. 337 00:13:21,468 --> 00:13:22,467 Thank you. 338 00:13:22,544 --> 00:13:24,719 Bread toasted perfectly, 339 00:13:24,721 --> 00:13:26,763 just a perfect texture and balance, 340 00:13:26,807 --> 00:13:29,015 and it absorbs all that flavor. 341 00:13:29,017 --> 00:13:30,975 As far as the cheese challenge goes, 342 00:13:30,977 --> 00:13:33,061 I think it needed more good flavors, 343 00:13:33,063 --> 00:13:34,428 but too much restraint. 344 00:13:34,505 --> 00:13:35,897 Like, if you're going to go for it, go for it. 345 00:13:35,974 --> 00:13:37,148 Got it. 346 00:13:37,150 --> 00:13:38,608 So how did you get started with cooking? 347 00:13:38,610 --> 00:13:39,943 My dad got me into cooking. 348 00:13:39,945 --> 00:13:41,528 We would watch Emeril together. 349 00:13:41,604 --> 00:13:42,904 We would watch this show together. 350 00:13:42,906 --> 00:13:44,948 And he kind of, like, started my passion. 351 00:13:44,983 --> 00:13:46,407 On my dad's side, they're Vietnamese. 352 00:13:46,409 --> 00:13:48,743 My mom's side is Jewish and Italian, 353 00:13:48,745 --> 00:13:52,539 so I feel very lucky that I've gotten, like, a wide variety of cultures. 354 00:13:52,615 --> 00:13:54,415 Chef Jess, thank you. 355 00:13:54,492 --> 00:13:55,458 Next up, Chef Patrick. 356 00:13:55,460 --> 00:13:56,984 Tell us about your plate. 357 00:13:57,062 --> 00:14:02,423 I made a spicy king crab cake with brie, asiago, lemon, 358 00:14:02,425 --> 00:14:05,134 and then a spinach cilantro puree on the bottom. 359 00:14:08,181 --> 00:14:09,514 What are you currently doing now? 360 00:14:09,516 --> 00:14:10,515 Where are you working? 361 00:14:10,592 --> 00:14:12,058 I just opened my first restaurant 362 00:14:12,060 --> 00:14:14,602 a couple of months ago in LA called De La Nonna. 363 00:14:14,604 --> 00:14:15,854 It's coastal Italian food, 364 00:14:15,856 --> 00:14:19,023 and it's named after my grandmother. 365 00:14:19,025 --> 00:14:21,818 What would you do if you were to win $10,000? 366 00:14:21,862 --> 00:14:23,027 A brand-new... 367 00:14:23,029 --> 00:14:24,612 brand-new restaurant has a lot of costs. 368 00:14:24,614 --> 00:14:26,072 So I think having that in the bank 369 00:14:26,074 --> 00:14:27,740 would be just a nice cushion for... 370 00:14:27,817 --> 00:14:29,742 for myself and my partners. 371 00:14:29,744 --> 00:14:31,369 Let's talk about how beautiful it is. 372 00:14:31,371 --> 00:14:34,747 Like, this sauce, the bright green, it just pops. 373 00:14:34,824 --> 00:14:38,334 I like the fact that you did use the salmon from the cheese roll, 374 00:14:38,378 --> 00:14:40,128 so it's like more of a seafood cake. 375 00:14:40,130 --> 00:14:42,422 The brie, the creaminess of it and the spice, 376 00:14:42,424 --> 00:14:43,715 I think, is very well-balanced. 377 00:14:43,717 --> 00:14:45,383 So delicious. 378 00:14:45,460 --> 00:14:47,427 I agree. Presentation is spectacular. 379 00:14:47,429 --> 00:14:48,945 Beautiful. 380 00:14:48,947 --> 00:14:50,630 -Did you put bread in this? -There's some breadcrumb. 381 00:14:50,706 --> 00:14:54,058 I also took that salmon out of the sushi, folded that as well. 382 00:14:54,135 --> 00:14:58,104 The problem is the bread just sucks up all the flavor and it doesn't read crab. 383 00:14:59,691 --> 00:15:00,607 [Amanda] I agree with Geoffrey. 384 00:15:00,609 --> 00:15:02,775 It feels like a bread... 385 00:15:02,777 --> 00:15:07,238 cake, but I liked that you grabbed the brie for the crab cake, 386 00:15:07,240 --> 00:15:09,699 although I do think I was more focused on the brie 387 00:15:09,743 --> 00:15:11,492 than the asiago at that point. 388 00:15:11,494 --> 00:15:12,660 Sure. Yeah. 389 00:15:12,662 --> 00:15:13,819 Thank you, Chef Patrick. 390 00:15:13,821 --> 00:15:15,455 Chef Jasmine, tell us about your dish. 391 00:15:15,457 --> 00:15:20,418 What I made today is a king crab and asiago tartine. 392 00:15:20,420 --> 00:15:21,794 What would winning mean to you? 393 00:15:21,871 --> 00:15:23,796 Winning would mean a lot, um, to me. 394 00:15:23,798 --> 00:15:26,633 -I have an oyster restaurant called the Urban Oyster. -Oh. 395 00:15:26,709 --> 00:15:29,928 We work with a few of the culinary high schools in Baltimore. 396 00:15:29,930 --> 00:15:35,016 So to be an inspiration to them as a female and an African-American chef, 397 00:15:35,018 --> 00:15:37,185 um, I know they would feel hopeful 398 00:15:37,261 --> 00:15:38,603 to be able to be in the same place one day. 399 00:15:38,605 --> 00:15:39,920 Good for you. 400 00:15:39,922 --> 00:15:41,522 It's hard to have teenagers in your kitchen. 401 00:15:41,599 --> 00:15:42,690 Absolutely. 402 00:15:42,767 --> 00:15:43,816 [laughs] 403 00:15:43,818 --> 00:15:45,276 I like the dish. 404 00:15:45,353 --> 00:15:46,235 I like the bacon. 405 00:15:46,279 --> 00:15:48,004 It makes it. 406 00:15:48,006 --> 00:15:51,157 I almost think that this needs more sauce, like cheesier. 407 00:15:51,234 --> 00:15:54,077 It's sort of a little too restrained. 408 00:15:54,079 --> 00:15:55,370 I agree with Geoffrey. 409 00:15:55,446 --> 00:15:56,913 I love that you brought bacon into this. 410 00:15:56,957 --> 00:16:00,124 And this is going to sound like a little decadent, 411 00:16:00,159 --> 00:16:03,336 but I almost want you to have poured the bacon fat all over it. 412 00:16:03,338 --> 00:16:04,445 You know what I mean? 413 00:16:04,447 --> 00:16:05,463 'Cause it kind of all falls apart 414 00:16:05,540 --> 00:16:07,373 and you don't get that perfect bite, 415 00:16:07,375 --> 00:16:09,550 you know, that perfect bite where you get everything in your mouth. 416 00:16:11,054 --> 00:16:12,420 It's visually appealing. 417 00:16:12,422 --> 00:16:14,722 It looks absolutely beautiful on a black plate. 418 00:16:14,724 --> 00:16:17,642 And the cheese did shine through, which is the star ingredient. 419 00:16:17,644 --> 00:16:19,560 Separately, of course, absolutely delicious, 420 00:16:19,637 --> 00:16:21,688 but together, it just wasn't... 421 00:16:21,764 --> 00:16:23,147 it wasn't really hitting for me. 422 00:16:23,149 --> 00:16:25,108 Thank you. 423 00:16:25,110 --> 00:16:26,300 Okay. 424 00:16:26,377 --> 00:16:28,695 The first elimination is coming up soon. 425 00:16:29,656 --> 00:16:31,990 I do feel like I'm on the Chopping Block. 426 00:16:32,066 --> 00:16:33,908 You know, between myself and Jasmine, 427 00:16:33,910 --> 00:16:36,786 it's a 50-50 chance at this point. 428 00:16:36,788 --> 00:16:39,372 [Jasmine] The judges thought that the taste and the flavor was there, 429 00:16:39,374 --> 00:16:44,168 but the cohesiveness of my dish was a little lacking. 430 00:16:44,170 --> 00:16:48,131 If the judges give me another opportunity, I can definitely bring it. 431 00:16:48,133 --> 00:16:51,300 [intense music playing] 432 00:17:03,690 --> 00:17:06,024 Whose dish is on the Chopping Block? 433 00:17:07,193 --> 00:17:09,193 [intense music playing] 434 00:17:11,031 --> 00:17:13,197 [intense music fades] 435 00:17:16,536 --> 00:17:17,952 Chef Jasmine, you've been Chopped. 436 00:17:18,029 --> 00:17:19,996 Judges. 437 00:17:20,040 --> 00:17:23,332 Chef Jasmine, you did make cheese the star of this dish, 438 00:17:23,334 --> 00:17:25,877 however it wasn't a cohesive dish. 439 00:17:25,912 --> 00:17:28,296 If you actually combined all the ingredients, you know, 440 00:17:28,298 --> 00:17:29,964 you folded the crab and the spinach 441 00:17:29,966 --> 00:17:31,966 into that delicious cheese sauce, 442 00:17:31,968 --> 00:17:34,510 it would have given this the absolute perfect bite. 443 00:17:34,512 --> 00:17:36,804 And so we had to chop you. 444 00:17:36,881 --> 00:17:38,014 Thank you, chef. 445 00:17:40,268 --> 00:17:42,310 This didn't go the way I want it. 446 00:17:42,386 --> 00:17:44,812 But, you know, it was an amazing experience. 447 00:17:44,814 --> 00:17:46,564 This just pushes me to... 448 00:17:46,641 --> 00:17:48,316 to challenge myself even more. 449 00:17:51,863 --> 00:17:54,530 Chef Jess, Chef Anthony, Chef Patrick, 450 00:17:54,574 --> 00:17:56,407 let's turn the page to basket two. 451 00:17:57,702 --> 00:18:00,161 [tense music playing] 452 00:18:00,163 --> 00:18:01,412 Get in there! 453 00:18:02,457 --> 00:18:04,457 [chuckles] 454 00:18:04,459 --> 00:18:05,625 Oh, my goodness. 455 00:18:05,701 --> 00:18:06,834 [chuckles] 456 00:18:06,836 --> 00:18:08,494 Uh... 457 00:18:08,496 --> 00:18:11,047 And that cheese theme is coming through loud and clear here. 458 00:18:11,091 --> 00:18:12,965 You've been given a pizza burrito. 459 00:18:13,042 --> 00:18:14,342 [Anthony] Oh, okay. 460 00:18:14,344 --> 00:18:15,510 Yes. Perfect. 461 00:18:15,512 --> 00:18:17,053 Everyone's favorite meal. 462 00:18:17,055 --> 00:18:20,681 [Ted] Beech mushrooms. Rose veal chops. 463 00:18:20,683 --> 00:18:22,558 Rose veal chops. Okay. 464 00:18:23,728 --> 00:18:24,936 [Ted] And Taleggio. 465 00:18:25,012 --> 00:18:26,479 Taleggio. 466 00:18:26,481 --> 00:18:29,774 Taleggio is a very funky semi-soft cheese. 467 00:18:29,776 --> 00:18:31,400 It's pungent. It's old. 468 00:18:31,402 --> 00:18:33,528 [intense music playing] 469 00:18:35,115 --> 00:18:38,199 Thirty minutes to excel in the Entree Round, 470 00:18:38,276 --> 00:18:39,492 clock starts now. 471 00:18:39,494 --> 00:18:41,035 [cheering] 472 00:18:41,112 --> 00:18:42,328 ...cheesy burrito! 473 00:18:43,748 --> 00:18:45,706 [indistinct chatter] 474 00:18:45,708 --> 00:18:48,042 Judges, should a pizza and a burrito 475 00:18:48,044 --> 00:18:50,753 even be allowed to comingle as one thing? 476 00:18:50,755 --> 00:18:52,130 I mean, is that even legal? 477 00:18:52,132 --> 00:18:54,257 -It's illegal in some states, actually. -Yeah. 478 00:18:54,259 --> 00:18:58,553 Sound like some late-night drunken college student moment. 479 00:18:58,629 --> 00:19:00,096 I'm just going to throw some stuff together 480 00:19:00,131 --> 00:19:01,389 and make it happen. 481 00:19:01,391 --> 00:19:04,934 [Amanda] It's just a pizza with penne pasta, 482 00:19:04,936 --> 00:19:07,645 with marinara sauce, and mozzarella cheese. 483 00:19:07,722 --> 00:19:09,188 -All rolled up... -Just rolled up. 484 00:19:09,190 --> 00:19:10,565 ...to look like a burrito. 485 00:19:10,641 --> 00:19:12,108 So many possibilities. 486 00:19:13,069 --> 00:19:15,153 First off, I see these rose vealchops 487 00:19:15,155 --> 00:19:17,071 and I think I'm going to do saltimbocca. 488 00:19:17,073 --> 00:19:18,698 I want people to have that experience 489 00:19:18,700 --> 00:19:20,575 of eating in, like, a nice Italian restaurant. 490 00:19:20,577 --> 00:19:22,142 So, like, that's... 491 00:19:22,144 --> 00:19:23,995 that's where I'm trying to transport people with this dish. 492 00:19:23,997 --> 00:19:29,792 For my entree, I'm making rose veal saltimbocca with Taleggio fonduta. 493 00:19:30,795 --> 00:19:34,046 That Taleggio cheese is like five-star cheese. 494 00:19:34,048 --> 00:19:35,673 -Love it. -It's delicious. 495 00:19:35,675 --> 00:19:38,384 [Geoffrey] It's Northern Italy, Lombardy region, cow's milk. 496 00:19:38,461 --> 00:19:41,929 So rich, creamy, dreamy. 497 00:19:42,006 --> 00:19:45,600 [Patrick] I make my three-step process flour, eggs, breadcrumb. 498 00:19:45,602 --> 00:19:47,810 And I want to get it in as soon as possible. 499 00:19:51,566 --> 00:19:53,316 [Amanda] We have this rose veal chops. 500 00:19:53,351 --> 00:19:54,583 Ooh-la-la! 501 00:19:54,585 --> 00:19:57,987 Milk-fed, grass-fed, really high quality. 502 00:19:57,989 --> 00:19:59,605 [Geoffrey] Rose 'cause of its color. 503 00:19:59,607 --> 00:20:01,449 It's natural, it's pasture-raised, so it eats outside. 504 00:20:01,534 --> 00:20:03,108 [Millie] Okay. 505 00:20:03,110 --> 00:20:04,593 [Geoffrey] So it gets this gorgeous color of what it eats. 506 00:20:04,595 --> 00:20:06,537 Pound it and make a Milanese out of this is a great idea. 507 00:20:06,614 --> 00:20:10,750 [Amanda] That is exactly what I thought when I saw this basket. 508 00:20:10,752 --> 00:20:12,752 Chefs, less than 20 minutes to go here. 509 00:20:14,380 --> 00:20:17,548 [Anthony] As soon as I see the veal, I notice it's a little thick 510 00:20:17,550 --> 00:20:20,051 So the first thing I do is begin to pound it out. 511 00:20:20,127 --> 00:20:23,054 I'm making veal schnitzel and mac and cheese 512 00:20:23,056 --> 00:20:25,890 with the beech mushroom succotash. 513 00:20:25,892 --> 00:20:27,308 [Ted] There are a lot of similarities between 514 00:20:27,310 --> 00:20:28,726 what Anthony and Patrick are doing. 515 00:20:28,728 --> 00:20:30,728 They both have sort of breaded the veal. 516 00:20:30,730 --> 00:20:32,730 [Geoffrey] I think that Anthony and Patrick's dish, 517 00:20:32,732 --> 00:20:34,732 while they look similar, is going to be very different. 518 00:20:34,734 --> 00:20:36,400 They do two different types of cuisine, 519 00:20:36,477 --> 00:20:37,693 like Anthony is a Southern chef, 520 00:20:37,695 --> 00:20:39,570 Patrick is more Italian-based, 521 00:20:39,572 --> 00:20:42,031 so we know that they're going to taste totally different. 522 00:20:43,034 --> 00:20:44,992 Mac and cheese is one of my signature dishes, 523 00:20:44,994 --> 00:20:47,119 so I'm going to use the Taleggio to make it. 524 00:20:47,196 --> 00:20:49,914 I'm thinking I can use the pasta from the pizza burrito 525 00:20:49,916 --> 00:20:51,290 to thicken up my sauce. 526 00:20:51,367 --> 00:20:52,792 Coming around. 527 00:20:52,794 --> 00:20:55,044 I'm using Havarti, Taleggio, fontina, 528 00:20:55,046 --> 00:20:56,996 and smoked Gouda in my mac and cheese, 529 00:20:56,998 --> 00:21:00,424 to make sure the judges get that cheese flavor that they're looking for. 530 00:21:03,012 --> 00:21:05,096 [Jess] The inspiration for this dish definitely comes 531 00:21:05,098 --> 00:21:08,808 from Northern Italy, but I'm a little bit concern working with veal 532 00:21:08,884 --> 00:21:11,143 because I've never done it before. 533 00:21:11,145 --> 00:21:15,231 The best I can do is just try and treat it like I would any cut of beef. 534 00:21:15,233 --> 00:21:16,774 So that's the game plan. 535 00:21:16,776 --> 00:21:18,559 I'm making a stuffed veal ch 536 00:21:18,635 --> 00:21:21,862 with beech mushroom peperona and a Taleggio cream sauce. 537 00:21:24,033 --> 00:21:25,640 Now I get started on my peperonata. 538 00:21:25,642 --> 00:21:28,911 I'm taking a skillet and I add onions, eggplant. 539 00:21:28,955 --> 00:21:31,747 I'm adding my beech mushroom into my peperonata 540 00:21:31,749 --> 00:21:33,332 with all of those other vegetables. 541 00:21:33,409 --> 00:21:34,417 Oh, my God. 542 00:21:34,460 --> 00:21:36,585 This thing weighs a ton. 543 00:21:36,587 --> 00:21:40,464 And then I'm gonna try and u the center of the pizza burrito 544 00:21:40,541 --> 00:21:43,009 and try and crisp it up in a pan 545 00:21:43,085 --> 00:21:45,928 and then add it to my peperonata 546 00:21:45,930 --> 00:21:48,931 as like a crunchy element. 547 00:21:48,933 --> 00:21:52,893 If I win the $10,000, I would love to take my dad on a trip to Vietnam. 548 00:21:52,895 --> 00:21:55,855 He hasn't been back since he immigrated here as a child, 549 00:21:55,857 --> 00:21:58,024 and I think it would just be a really great experience 550 00:22:00,528 --> 00:22:02,144 [Patrick] I'm celebrating the cheese two ways. 551 00:22:02,155 --> 00:22:05,614 I got the Taleggio stuffed inside this pounded veal. 552 00:22:05,616 --> 00:22:07,783 And then I'm also making a Taleggio fonduta. 553 00:22:07,785 --> 00:22:09,994 So this is a very rich cheese sauce 554 00:22:09,996 --> 00:22:11,746 with garlic, with white wine. 555 00:22:13,666 --> 00:22:15,374 Less than ten minutes on the clock, chefs! 556 00:22:15,376 --> 00:22:17,418 Whoo! Ten minutes! 557 00:22:18,963 --> 00:22:20,838 So for my stuffed veal, 558 00:22:20,840 --> 00:22:23,132 I sear it in the skillet and then I throw it in the oven 559 00:22:23,134 --> 00:22:24,925 just to finish cooking. 560 00:22:25,845 --> 00:22:28,220 Then I'm moving on to my bee mushroom crumble 561 00:22:28,297 --> 00:22:30,139 that gives this dish, like, a little crunch. 562 00:22:30,141 --> 00:22:31,349 Fine. 563 00:22:31,351 --> 00:22:34,226 Well, beech mushrooms are whitehunch smudgy, 564 00:22:34,303 --> 00:22:36,062 which probably doesn't help anybody, really. 565 00:22:36,064 --> 00:22:37,271 [Geoffrey] And they're not from the beach. 566 00:22:37,273 --> 00:22:38,856 They're not from the beach. 567 00:22:38,858 --> 00:22:42,318 They're just these beautiful, really soft, velvety mushrooms 568 00:22:42,362 --> 00:22:44,111 that grow in these clusters. 569 00:22:44,188 --> 00:22:45,446 They are really beautiful. 570 00:22:45,448 --> 00:22:46,906 Really high-end ingredients. 571 00:22:46,908 --> 00:22:48,908 -It's like an LA mushroom. -Yeah. 572 00:22:50,328 --> 00:22:52,787 To add some brightness to a heavy dish, 573 00:22:52,863 --> 00:22:54,955 I'm making mushroom succotash. 574 00:22:54,957 --> 00:22:58,793 I'm cutting up the mushrooms slicing up some tomatoes, 575 00:22:58,795 --> 00:23:00,711 and sauteing them up togethe 576 00:23:02,298 --> 00:23:04,048 Less than five minutes ago, chefs! 577 00:23:07,553 --> 00:23:09,387 Oh, this is a travesty. 578 00:23:09,389 --> 00:23:11,305 Chef Patrick just unrolled his pizza burrito, 579 00:23:11,307 --> 00:23:12,848 and it's just funny to see it that way. 580 00:23:12,850 --> 00:23:14,708 It's massive. 581 00:23:14,710 --> 00:23:16,227 The look on his face, just shaking his head, like, "I don't know 582 00:23:16,229 --> 00:23:18,145 what you guys over here are doing." 583 00:23:18,147 --> 00:23:20,314 [Patrick] I have no idea how to wrap my mind around 584 00:23:20,316 --> 00:23:22,233 this pizza burrito thing. 585 00:23:22,235 --> 00:23:24,568 I think, the pasta is already made. 586 00:23:24,645 --> 00:23:26,153 I can just do a little tomato sauce. 587 00:23:26,155 --> 00:23:29,031 I can whip it up, put it on top. 588 00:23:29,075 --> 00:23:30,491 [Ted] I can't believe Patrick is serving the pasta. 589 00:23:30,568 --> 00:23:32,301 -Me either. -No! 590 00:23:32,303 --> 00:23:35,121 [Ted] An Italian chef is taking pasta somebody else cooked 591 00:23:35,123 --> 00:23:36,872 and stuffed inside a burrito. 592 00:23:36,874 --> 00:23:38,874 Let's hope that our culinary team cooked it al dente. 593 00:23:38,876 --> 00:23:40,418 [laughter] 594 00:23:41,963 --> 00:23:43,796 [Jess] So for my Taleggio cream sauce, 595 00:23:43,873 --> 00:23:45,464 I take the Taleggio 596 00:23:45,541 --> 00:23:46,966 and I cook it down in some cream 597 00:23:46,968 --> 00:23:49,135 and I add a little bit of veal demi-glace 598 00:23:49,211 --> 00:23:52,430 just to, you know, tie the flavor of the veal back into it. 599 00:23:54,976 --> 00:23:56,475 [Anthony] I'm deep-frying the schnitzel 600 00:23:56,477 --> 00:23:58,352 so they can develop a nice crunch 601 00:23:58,354 --> 00:24:00,521 and hold on to the cheese sauce. 602 00:24:03,109 --> 00:24:04,024 Anthony, how are you feeling? 603 00:24:04,026 --> 00:24:05,350 I'm feeling pretty good. 604 00:24:05,352 --> 00:24:07,194 I feel like I'm cheesening it up over here. 605 00:24:07,196 --> 00:24:09,613 Right now, it's complete cheesy chaos. 606 00:24:09,615 --> 00:24:11,615 -[Geoffrey] Cheesy chaos. -[Amanda] It is intense. 607 00:24:11,692 --> 00:24:13,117 One minute, chefs! 608 00:24:13,119 --> 00:24:15,035 [Geoffrey] One minute, you gotta plate, bro. 609 00:24:15,037 --> 00:24:16,245 Gotta plate. 610 00:24:16,873 --> 00:24:18,530 Let's go. 611 00:24:18,532 --> 00:24:20,958 Make sure you've used all the ingredients in the basket 612 00:24:21,035 --> 00:24:22,585 or that will take you down. 613 00:24:22,587 --> 00:24:23,794 [Millie] Oh, my goodness. All right. 614 00:24:23,796 --> 00:24:24,962 Get it on the plate! 615 00:24:24,964 --> 00:24:26,422 [Anthony] Ain't a good one to work out. 616 00:24:26,424 --> 00:24:28,257 Let's go, let's go, let's go! 617 00:24:28,259 --> 00:24:29,425 Sign the painting. 618 00:24:29,469 --> 00:24:30,509 [Millie] Make it cheesy. 619 00:24:30,511 --> 00:24:34,305 [Ted] Ten, nine, eight, seven, 620 00:24:34,381 --> 00:24:40,186 six, five, four, three, two, one. 621 00:24:40,262 --> 00:24:41,437 Time's up! 622 00:24:41,439 --> 00:24:42,730 [Amanda] Good job! 623 00:24:44,442 --> 00:24:46,650 Aah... 624 00:24:46,727 --> 00:24:48,068 -Ooh! -Wow. 625 00:24:48,070 --> 00:24:49,403 This is the biggest mess I've ever had. 626 00:24:49,405 --> 00:24:51,614 -That is beautiful. -That is a beast. 627 00:24:51,657 --> 00:24:52,823 [Anthony whistles] 628 00:24:52,900 --> 00:24:55,451 I'm impressed with myself, honestly. 629 00:24:55,495 --> 00:24:57,661 I can't believe that I made this happen in 30 minutes. 630 00:24:57,738 --> 00:24:59,246 [triumphant music playing] 631 00:25:00,541 --> 00:25:01,573 That was a whirlwind. 632 00:25:01,650 --> 00:25:03,149 Pretty confident. Pretty confident. 633 00:25:03,151 --> 00:25:06,086 Got most worried about the texture of the pasta. 634 00:25:06,088 --> 00:25:08,464 Hopefully, the judges can see past that and just taste the food. 635 00:25:16,098 --> 00:25:19,016 [dramatic music playing] 636 00:25:19,018 --> 00:25:20,559 Chefs, in the Entree Round, 637 00:25:20,561 --> 00:25:22,728 we asked you to make cheesy main dishes 638 00:25:22,805 --> 00:25:26,482 with a pizza burrito, beech mushrooms, 639 00:25:26,526 --> 00:25:30,027 rose veal chops, and Taleggio. 640 00:25:30,029 --> 00:25:31,654 Chef Patrick, tell us all about it. 641 00:25:31,697 --> 00:25:34,156 So, I made a rose veal saltimbocca 642 00:25:34,200 --> 00:25:38,744 with a Taleggio fonduta, and a baked ziti. 643 00:25:44,126 --> 00:25:46,460 I was very psyched to see saltimbocca 644 00:25:46,462 --> 00:25:49,338 and I'm very excited to eat it 'cause it's delicious. 645 00:25:49,340 --> 00:25:52,091 But this, I wish you didn't put this on the plate, quite frankly. 646 00:25:52,093 --> 00:25:53,467 I want to be honest with you. 647 00:25:53,469 --> 00:25:55,344 It's not baked ziti. It's so overcooked. 648 00:25:55,346 --> 00:25:58,347 Baked ziti is... is crispy and it's dry. 649 00:25:58,349 --> 00:26:00,599 So, I wish you had skipped it. 650 00:26:00,601 --> 00:26:01,850 [Millie] Cheese sauce is good. 651 00:26:01,852 --> 00:26:03,394 We're not going to keep talking about 652 00:26:03,396 --> 00:26:05,145 -the overcooked noodles, because what happens... -Yeah. 653 00:26:05,147 --> 00:26:07,356 [Millie] ...when you take noodles and then you cook them again 654 00:26:07,400 --> 00:26:08,816 -[Millie] ...it turns into a mush. -Absolutely. 655 00:26:08,818 --> 00:26:11,110 But I love the crispiness on the meat. 656 00:26:11,821 --> 00:26:13,862 As far as the cheese challenge goes, 657 00:26:13,864 --> 00:26:16,532 I think, you know, you gave us a delicious fonduta. 658 00:26:16,534 --> 00:26:18,867 There's cheese inside of the veal as well. 659 00:26:18,911 --> 00:26:21,537 I think, you hit that in the places you should have. 660 00:26:21,581 --> 00:26:23,372 Yeah. Thank you. 661 00:26:23,374 --> 00:26:24,623 Next up is Chef Jess. 662 00:26:24,625 --> 00:26:27,543 I have made for you a stuffed veal chop 663 00:26:27,545 --> 00:26:29,211 with a beech mushroom peperonata 664 00:26:29,213 --> 00:26:31,130 and a Taleggio cream sauce. 665 00:26:39,348 --> 00:26:40,389 Why don't you start? 666 00:26:40,433 --> 00:26:41,473 -Okay. -You want to start? 667 00:26:41,475 --> 00:26:43,684 -You're ready. -[clears throat] 668 00:26:43,761 --> 00:26:45,144 I'm just gonna have to keep it real with you. 669 00:26:45,146 --> 00:26:47,313 This is not good. 670 00:26:47,315 --> 00:26:49,565 I wanted to like it because it looks so beautiful. 671 00:26:49,609 --> 00:26:51,400 But just the meat is overcooked. 672 00:26:51,402 --> 00:26:53,694 But when I'm trying to chew it, it's like rubber. 673 00:26:53,771 --> 00:26:58,115 Pepper, I mean, I got these big, crispy pieces of pepper. 674 00:26:58,117 --> 00:27:01,452 The eggplant was smaller, so it's mushy with the pasta. 675 00:27:01,528 --> 00:27:04,538 -Okay. -The same mistake as we just saw. 676 00:27:04,540 --> 00:27:06,915 The pasta is just mushy. 677 00:27:06,917 --> 00:27:08,500 I mean, and that's just a no. 678 00:27:09,503 --> 00:27:11,462 And veal is like one of those dishes 679 00:27:11,497 --> 00:27:14,798 that needs to be really, like, cooked to perfectly medium rare. 680 00:27:16,135 --> 00:27:17,509 Chef, my veal is cooked well. 681 00:27:17,586 --> 00:27:18,594 It really is. 682 00:27:18,596 --> 00:27:20,346 So, it's really nicely done. 683 00:27:20,348 --> 00:27:22,598 I thought the presentation was... was great. 684 00:27:22,600 --> 00:27:24,433 A big, bold stuffed veal chop, 685 00:27:24,477 --> 00:27:27,519 really brave to do that in 30 minutes. 686 00:27:27,521 --> 00:27:29,129 You gave us cheese in two places, right, 687 00:27:29,131 --> 00:27:32,733 -inside of the veal and in a sauce, correct? -Mmm-hmm. 688 00:27:32,735 --> 00:27:36,570 So, I think, you know, cheese challenge-wise, you're 100% there. 689 00:27:36,572 --> 00:27:38,072 Mmm-hmm. 690 00:27:38,074 --> 00:27:39,323 [Ted] Thank you, Chef Jess. 691 00:27:39,400 --> 00:27:40,699 Finally, Chef Anthony. 692 00:27:40,776 --> 00:27:41,992 So, in front of you guys, 693 00:27:41,994 --> 00:27:45,704 I have a schnitzel mac and cheese 694 00:27:45,781 --> 00:27:49,124 with a beech mushroom succotash on top. 695 00:27:53,506 --> 00:27:54,988 I'm just going to tell you this, 696 00:27:54,990 --> 00:27:59,551 for composition-wise, when you put pasta in a bowl, 697 00:27:59,628 --> 00:28:01,345 then you put a slab of meat on top of it 698 00:28:01,422 --> 00:28:03,430 that was supposed to cut, it's impossible. 699 00:28:04,475 --> 00:28:06,091 You've got to get a plate. 700 00:28:06,093 --> 00:28:08,811 Did you put salt in the water when you, um, made this pasta? 701 00:28:08,813 --> 00:28:10,429 Yes. 702 00:28:10,431 --> 00:28:12,523 Probably could've put a little more, but I put it in there. 703 00:28:12,525 --> 00:28:13,857 The pasta did need a little bit of salt, 704 00:28:13,859 --> 00:28:15,984 but you have enough salt in the schnitzel. 705 00:28:15,986 --> 00:28:18,570 So when you eat it together, it's seasoned well. 706 00:28:18,647 --> 00:28:21,615 So, that saved you. 707 00:28:21,617 --> 00:28:22,866 [Amanda] The mushrooms are great. 708 00:28:22,943 --> 00:28:26,286 The tomato is really necessary here. 709 00:28:26,363 --> 00:28:27,079 Very necessary. 710 00:28:27,156 --> 00:28:28,372 [Anthony] Oh. 711 00:28:28,449 --> 00:28:31,625 So, in the mac and cheese is pepperoni pizza. 712 00:28:31,627 --> 00:28:33,377 -[Anthony] Mmm. -[Amanda] Taleggio. 713 00:28:33,454 --> 00:28:34,545 Havarti. Yep. 714 00:28:34,621 --> 00:28:36,380 -[Amanda] Smoked Gouda. -Yeah. 715 00:28:36,382 --> 00:28:38,716 -Anything else? -And I put fontina. 716 00:28:38,718 --> 00:28:40,342 -For the amount of flavors... -Yeah. 717 00:28:40,386 --> 00:28:42,177 ...you would think that would be, 718 00:28:42,221 --> 00:28:44,263 bam, punch in the face, 719 00:28:44,265 --> 00:28:46,390 but it's not what you describe it as. 720 00:28:46,392 --> 00:28:47,540 And it... 721 00:28:47,542 --> 00:28:50,018 I think it could use another cheese, 722 00:28:50,062 --> 00:28:52,980 like a cheddar or like something sharper. 723 00:28:52,982 --> 00:28:54,815 It's not cheesy enough. 724 00:28:54,817 --> 00:28:56,150 Okay. 725 00:28:56,152 --> 00:28:57,276 Chef Anthony, thank you. 726 00:28:57,278 --> 00:28:58,527 Thank you. 727 00:28:59,613 --> 00:29:01,196 With appetizers and entrees done, 728 00:29:01,240 --> 00:29:03,282 there is one course to go, dessert. 729 00:29:03,284 --> 00:29:04,783 [Patrick] I felt a little more confident 730 00:29:04,785 --> 00:29:06,243 before I heard the judges' take, 731 00:29:06,245 --> 00:29:08,829 really messed up by cooking the pasta twice. 732 00:29:10,249 --> 00:29:12,166 I think, this was a tough round for all of us 733 00:29:12,168 --> 00:29:15,669 Patrick and I both made a mistake of serving, like the pasta. 734 00:29:15,671 --> 00:29:18,630 So, I think it's a toss-up between him and I. 735 00:29:32,438 --> 00:29:34,646 [tense music playing] 736 00:29:34,723 --> 00:29:37,232 Whose dish is on the Chopping Block? 737 00:29:37,234 --> 00:29:38,942 [intense music playing] 738 00:29:45,868 --> 00:29:47,618 [Ted] Chef Jess, you've been Chopped. 739 00:29:47,620 --> 00:29:48,827 Judges. 740 00:29:48,829 --> 00:29:50,537 Chef Jess, this is a tough one. 741 00:29:50,539 --> 00:29:52,414 You and Chef Patrick made the same mistake 742 00:29:52,416 --> 00:29:54,416 by serving us back that ziti pasta, 743 00:29:54,451 --> 00:29:56,668 which was completely overcooked, 744 00:29:56,745 --> 00:29:58,253 but your veal had issues. 745 00:29:58,255 --> 00:30:00,589 You know, for Millie, it was overcooked. 746 00:30:00,591 --> 00:30:02,299 For me, it was just right. 747 00:30:02,376 --> 00:30:03,300 It was inconsistent. 748 00:30:03,302 --> 00:30:05,719 So, we had to chop you. 749 00:30:05,721 --> 00:30:08,013 -[Ted] Thank you, Chef. -Thank you. 750 00:30:08,015 --> 00:30:08,931 Good luck, guys. 751 00:30:08,974 --> 00:30:10,307 I feel bummed. 752 00:30:10,309 --> 00:30:12,017 I can walk away with my head held high. 753 00:30:12,019 --> 00:30:14,019 You know, everyone cracks a little bit under pressure, 754 00:30:14,021 --> 00:30:15,687 and today I just wasn't good enough. 755 00:30:15,689 --> 00:30:17,314 And that's okay. 756 00:30:21,195 --> 00:30:25,197 Chef Anthony, Chef Patrick, the last chefs standing. 757 00:30:25,199 --> 00:30:27,115 Time to tackle these final baskets. 758 00:30:29,203 --> 00:30:31,495 Dig in for your dessert ingredients. 759 00:30:32,581 --> 00:30:34,665 -Phew! -Ooh! 760 00:30:34,741 --> 00:30:36,875 [Ted] Your sweet dishes must include... 761 00:30:36,952 --> 00:30:38,001 An entire cake. 762 00:30:38,003 --> 00:30:39,253 Dessert's done. 763 00:30:39,255 --> 00:30:41,255 [Ted] ...cheese cracker crunch cake. 764 00:30:41,331 --> 00:30:43,257 Grapes. 765 00:30:43,259 --> 00:30:44,508 Sour cherry spread. 766 00:30:44,510 --> 00:30:46,218 Yes, sir. 767 00:30:46,295 --> 00:30:48,512 Sour cherry spread. 768 00:30:48,589 --> 00:30:50,305 [Ted] And honey goat Gouda. 769 00:30:53,269 --> 00:30:55,143 I think, I can actually do something with this. 770 00:30:55,145 --> 00:30:56,603 -Yeah? -[chuckles] 771 00:30:57,314 --> 00:30:58,856 [Ted] Thirty minutes. 772 00:30:58,858 --> 00:31:00,214 Clock starts now! 773 00:31:00,216 --> 00:31:01,525 -[Geoffrey] All right! -[Amanda] Let's go! 774 00:31:01,527 --> 00:31:03,110 Let's make it cheesy. 775 00:31:03,112 --> 00:31:04,695 All right! 776 00:31:08,450 --> 00:31:09,491 All right, judges. 777 00:31:09,493 --> 00:31:11,785 Cheese in a dessert course. 778 00:31:11,862 --> 00:31:13,662 What are you expecting? What do you want? 779 00:31:13,706 --> 00:31:15,163 I love a good cheesecake. 780 00:31:15,165 --> 00:31:17,190 [Geoffrey] I do, too. 781 00:31:17,192 --> 00:31:19,793 And it is the first thing I think of when I think of cheesy desserts, right? 782 00:31:19,795 --> 00:31:21,044 -[Millie] Mmm-hmm. -[Geoffrey] Yes. 783 00:31:21,121 --> 00:31:23,547 I wouldn't mind some type of dessert fondue. 784 00:31:23,549 --> 00:31:24,756 -Ooh! -[Ted] Ooh! 785 00:31:24,758 --> 00:31:26,550 Oh, that's a really good idea. 786 00:31:26,627 --> 00:31:28,760 You could toast that cake and make, like, little... 787 00:31:28,762 --> 00:31:30,137 like a little dip for it. 788 00:31:31,015 --> 00:31:32,306 [Anthony] I got your measuring cup. 789 00:31:32,308 --> 00:31:33,432 Well, let me know if you need it. 790 00:31:33,434 --> 00:31:34,683 Ugh, measuring cups. 791 00:31:34,685 --> 00:31:36,018 [Anthony] I'm making corn cakes, 792 00:31:36,061 --> 00:31:37,452 because cornbread 793 00:31:37,454 --> 00:31:39,980 is a big part of cooking in the South. 794 00:31:40,057 --> 00:31:42,357 And I remember growing up, my grandma would tell me, 795 00:31:42,359 --> 00:31:43,400 you put all that sugar in there, 796 00:31:43,402 --> 00:31:45,060 it might as well be a cake. 797 00:31:45,062 --> 00:31:47,529 So, I'm like, this is the day that I could make it a cake. 798 00:31:47,573 --> 00:31:49,865 I'm making a honey-Gouda corn cake 799 00:31:49,867 --> 00:31:52,034 with the cheese cracker mascarpone 800 00:31:52,077 --> 00:31:55,120 and a golden raisin-grape chutney. 801 00:31:55,122 --> 00:31:56,997 I want to win Chopped for my family. 802 00:31:57,074 --> 00:31:59,374 I'm definitely bringing this win home for my wife, 803 00:31:59,418 --> 00:32:03,337 my soon-to-be-born son, and the whole North Carolina 804 00:32:03,413 --> 00:32:06,298 I'm a country boy at heart and I'm gonna stay that way. 805 00:32:06,300 --> 00:32:07,966 [Amanda] Chef Anthony just feels like, you know, 806 00:32:07,968 --> 00:32:09,593 because he's running a food truck, 807 00:32:09,628 --> 00:32:11,762 maybe he doesn't fit in with the other chefs, 808 00:32:11,764 --> 00:32:14,139 but really, that's not true, whatsoever. 809 00:32:14,216 --> 00:32:17,684 Everything Anthony has made today is full of flavor. 810 00:32:17,686 --> 00:32:18,936 [Patrick] Now you're making it happen. 811 00:32:19,012 --> 00:32:19,853 [Anthony] Trying to. 812 00:32:19,855 --> 00:32:21,855 [Patrick] I love that. 813 00:32:21,857 --> 00:32:23,941 -Coming through. -[Geoffrey] Patrick just opened a restaurant in LA, 814 00:32:23,943 --> 00:32:27,903 one of the most fantastic restaurant towns in the country. 815 00:32:27,905 --> 00:32:30,530 My expectations are very high. 816 00:32:30,607 --> 00:32:32,532 He has a Michelin-star experience. 817 00:32:32,609 --> 00:32:34,952 I expect stunning food. 818 00:32:35,871 --> 00:32:36,978 I've used Gouda before. 819 00:32:36,980 --> 00:32:38,580 I've never used honey goat Gouda. 820 00:32:38,582 --> 00:32:41,249 I taste it, very floral-ness of honey. 821 00:32:41,293 --> 00:32:42,709 Not necessarily sweet. 822 00:32:42,786 --> 00:32:45,128 I know Gouda has a great melting point, 823 00:32:45,130 --> 00:32:47,047 and that's immediately when it pops into my head. 824 00:32:47,049 --> 00:32:49,132 Okay, do a little panna cotta. 825 00:32:49,134 --> 00:32:52,761 For dessert, I'm making a Gouda panna cotta 826 00:32:52,805 --> 00:32:57,057 with a port-cherry gastriqu and sliced grapes. 827 00:32:57,977 --> 00:32:59,893 Chef Patrick is making a panna cotta. 828 00:32:59,895 --> 00:33:00,811 That's bold. 829 00:33:00,887 --> 00:33:02,462 It's extremely bold. 830 00:33:02,464 --> 00:33:04,731 -It usually has to set overnight. -[Geoffrey] Good luck. 831 00:33:04,733 --> 00:33:06,525 [laughs] 832 00:33:06,527 --> 00:33:08,026 [Patrick] So, I want to mel the Gouda down 833 00:33:08,028 --> 00:33:09,802 into my cream 834 00:33:09,804 --> 00:33:12,698 before I set it so I have all those honey notes. 835 00:33:14,493 --> 00:33:17,494 We're gonna start with cherry gastrique on the stove, 836 00:33:17,496 --> 00:33:19,204 hit it with the port wine, 837 00:33:19,206 --> 00:33:22,082 and then you have this reall nice, rich wine flavor 838 00:33:22,084 --> 00:33:24,626 with some very sweet and a little bit of tart cherry. 839 00:33:24,628 --> 00:33:26,128 It works out really, really well. 840 00:33:30,092 --> 00:33:31,550 That tastes kind of good, bro. 841 00:33:31,552 --> 00:33:34,594 To go with my cake, I'm making a mascarpone whip. 842 00:33:34,596 --> 00:33:37,472 I'm adding in the grapes jus to add a little bit more aci 843 00:33:37,474 --> 00:33:39,391 and a little bit of fruity flavor 844 00:33:39,468 --> 00:33:42,352 to an otherwise very rich mascarpone. 845 00:33:45,566 --> 00:33:47,941 I think the panna cotta is a very good idea 846 00:33:47,943 --> 00:33:49,568 to bring cheese to dessert. 847 00:33:49,570 --> 00:33:51,403 It's just time-wise, 848 00:33:51,405 --> 00:33:53,146 it's like you're trying to bend reality. 849 00:33:53,148 --> 00:33:56,116 -[Amanda] Mmm-hmm. -[Patrick] I need to set this immediately. 850 00:33:56,118 --> 00:33:57,909 The agar-agar is going to help things set 851 00:33:57,911 --> 00:34:00,287 a little bit quicker than gelatin does. 852 00:34:00,363 --> 00:34:01,788 You know, for anything like that to work, 853 00:34:01,790 --> 00:34:03,415 you'd really have to get it mixed up 854 00:34:03,492 --> 00:34:05,250 and in the freezer really early in the round. 855 00:34:05,252 --> 00:34:07,502 -[Millie] Yeah. -And it's rather late in the round. 856 00:34:08,464 --> 00:34:11,089 [Patrick] I don't know if it's going to set in time. 857 00:34:11,091 --> 00:34:14,092 If it doesn't, I don't have a backup plan. 858 00:34:14,094 --> 00:34:15,385 I'm just going to say that 12 minutes... 859 00:34:15,387 --> 00:34:16,553 Coming down. Coming down. 860 00:34:16,555 --> 00:34:18,055 [Geoffrey] ...there's almost no chance. 861 00:34:18,057 --> 00:34:21,641 It's like slim to none, and slim just left town. 862 00:34:23,103 --> 00:34:24,519 Ugh! 863 00:34:32,196 --> 00:34:33,528 [Patrick] All right. 864 00:34:33,530 --> 00:34:35,405 Chef Patrick is making a panna cotta. 865 00:34:35,482 --> 00:34:37,315 That's bold. 866 00:34:37,317 --> 00:34:39,034 -[Amanda] That usually has to set overnight. -[Geoffrey] Good luck. 867 00:34:39,036 --> 00:34:41,745 I absolutely need this panna cotta to set 868 00:34:41,747 --> 00:34:44,081 for the rest of the dish to work. 869 00:34:44,083 --> 00:34:46,374 [Anthony] I'm using the sour cherry spread 870 00:34:46,376 --> 00:34:48,668 to make a golden raisin chutney. 871 00:34:48,670 --> 00:34:51,296 It's very tart and pungent, 872 00:34:51,373 --> 00:34:55,050 and that's exactly what I wanted to break up all the creaminess in a dish. 873 00:34:58,514 --> 00:35:01,556 [Amanda] Where do you put this cheese cracker crunch cake? 874 00:35:01,558 --> 00:35:05,435 This is a cake celebrating a very famous cheddar-oriented cracker. 875 00:35:05,437 --> 00:35:07,229 [Amanda] My dad loved those. 876 00:35:07,231 --> 00:35:09,856 [Patrick] I want to make sure I'm incorporating texture, 877 00:35:09,933 --> 00:35:12,859 because I have just a very pudding-like dessert. 878 00:35:12,861 --> 00:35:14,653 So, I think I'm gonna fry up this cake. 879 00:35:17,157 --> 00:35:18,949 My cakes are fully baked. 880 00:35:18,951 --> 00:35:21,701 I'm just a little worried they're not going to come out of the pan. 881 00:35:21,703 --> 00:35:24,788 Anthony, are you having a hard time getting them cakes out of that tin? 882 00:35:24,790 --> 00:35:25,872 [Anthony] Uh... 883 00:35:25,874 --> 00:35:27,124 Not anymore. 884 00:35:28,001 --> 00:35:29,709 Ooh! You called it right there. 885 00:35:32,464 --> 00:35:33,922 -Oh, I'm sorry. -[Patrick] You're good. 886 00:35:34,591 --> 00:35:36,490 Let's see the panna cotta. 887 00:35:36,492 --> 00:35:38,927 You guys realize there's two minutes and 15 seconds left, right? 888 00:35:38,971 --> 00:35:40,211 We do. 889 00:35:40,213 --> 00:35:42,556 [Amanda] This is your final cheese round. 890 00:35:42,558 --> 00:35:44,558 -Is it cheesy? -[Millie] Is it good? 891 00:35:44,560 --> 00:35:45,976 [Amanda] Is cheese the star? 892 00:35:45,978 --> 00:35:47,477 It's definitely cheesy. 893 00:35:47,479 --> 00:35:48,478 One minute left, chefs. 894 00:35:48,480 --> 00:35:50,939 [dramatic music playing] 895 00:35:52,776 --> 00:35:54,651 [Millie] Come on, friends. Y'all can do it. 896 00:35:54,728 --> 00:35:56,903 Who's walking away with the ten racks? 897 00:35:56,905 --> 00:35:58,471 [Ted] The big cheese. 898 00:35:59,449 --> 00:36:02,117 All right, chefs, final seconds of the final round. 899 00:36:02,161 --> 00:36:07,080 Ten, nine, eight, seven, six, 900 00:36:07,157 --> 00:36:12,210 five, four, three, two, one. 901 00:36:12,212 --> 00:36:13,837 -Time's up! -[Amanda] Well done! 902 00:36:13,839 --> 00:36:15,297 -Whoo! -Ooh! 903 00:36:15,299 --> 00:36:17,465 [applause] 904 00:36:17,467 --> 00:36:19,259 -Man. -Well done. 905 00:36:19,336 --> 00:36:20,302 Best of luck to you, bro. 906 00:36:20,345 --> 00:36:21,887 [Patrick] Ooh! 907 00:36:21,963 --> 00:36:23,254 [Anthony] I'm feeling great 908 00:36:23,256 --> 00:36:24,347 I'm super happy with how this came out. 909 00:36:24,349 --> 00:36:26,600 I definitely think it can be a $10,000, sir. 910 00:36:26,602 --> 00:36:29,519 We're going to have to see, my guy, Patrick over there is killing it as well. 911 00:36:29,521 --> 00:36:31,262 [Patrick] I feel good about this one. 912 00:36:31,339 --> 00:36:33,356 The only thing I'm worried about is if my panna cotta got set. 913 00:36:33,433 --> 00:36:35,525 Other than that, I'm very confident with what I put up today. 914 00:36:38,405 --> 00:36:40,655 [dramatic music playing] 915 00:36:42,784 --> 00:36:45,535 Chef Anthony and Chef Patrick, for the Dessert Round, 916 00:36:45,537 --> 00:36:49,414 your mandatory ingredients were a cheese cracker crunch cake, 917 00:36:49,416 --> 00:36:53,710 grapes, sour cherry spread, and honey goat Gouda. 918 00:36:54,755 --> 00:36:56,713 Chef Patrick, what'd you make? 919 00:36:56,715 --> 00:37:00,592 So, I made for you today a Gouda panna cotta with a crispy cracker cake, 920 00:37:00,594 --> 00:37:03,220 glazed with a sour cherry port gastrique. 921 00:37:07,476 --> 00:37:08,967 Okay. There's the eternal question. 922 00:37:08,969 --> 00:37:12,062 Whenever someone attempts a panna cotta, did it get set? 923 00:37:13,732 --> 00:37:16,149 It did set up, which I think was the biggest challenge. 924 00:37:16,226 --> 00:37:18,235 Texturally, it's not panna cotta, 925 00:37:18,237 --> 00:37:21,321 but it is...it is... It can pass for one. 926 00:37:21,323 --> 00:37:22,480 I agree. 927 00:37:22,557 --> 00:37:25,033 It's more of a mousse, um, or a pudding, 928 00:37:26,620 --> 00:37:28,620 but I actually think it's quite tasty. 929 00:37:28,622 --> 00:37:29,871 I liked it. 930 00:37:29,873 --> 00:37:31,998 I thought it was very delicious. 931 00:37:32,075 --> 00:37:33,750 It had crunchy, it had texture, 932 00:37:33,752 --> 00:37:36,002 and I was kind of looking at the grapes on the sides, 933 00:37:36,004 --> 00:37:38,088 'Cause I thought it was kind of an afterthought. 934 00:37:38,164 --> 00:37:40,840 But when you eat it all together, it was absolutely delicious. 935 00:37:40,842 --> 00:37:41,841 I liked it. 936 00:37:41,918 --> 00:37:43,242 All right. 937 00:37:43,320 --> 00:37:44,928 -Thank you, Chef Patrick. -Thank you very much. 938 00:37:45,005 --> 00:37:47,555 Finally, Chef Anthony, please tell us about your plate. 939 00:37:47,557 --> 00:37:51,059 I have a honey Gouda corn cake 940 00:37:51,103 --> 00:37:55,272 with a little bit of cheese cracker mascarpone 941 00:37:55,274 --> 00:37:59,526 and some golden raisin and grape chutney. 942 00:38:02,072 --> 00:38:04,005 I like the idea of this a lot. 943 00:38:04,007 --> 00:38:06,408 My problem with this is, like, I love the taste of the bites I get, 944 00:38:06,410 --> 00:38:09,786 but then I start crunching cornmeal 945 00:38:09,788 --> 00:38:12,038 and the cornmeal isn't cooked or... Are you getting that? 946 00:38:12,115 --> 00:38:13,415 -Mmm, yeah. -[Amanda] Yeah. 947 00:38:13,458 --> 00:38:15,417 I mean, the... the cake, 948 00:38:15,419 --> 00:38:18,795 when you're not eating the big pieces of cornmeal, is really good. 949 00:38:18,797 --> 00:38:23,800 The jam that you made goes really well with the cake and the cream. 950 00:38:23,802 --> 00:38:26,219 You know, this reminds me of when you go to, like diners, 951 00:38:26,221 --> 00:38:27,304 like in New York City, 952 00:38:27,306 --> 00:38:28,555 when you get like the corn muffin, 953 00:38:28,557 --> 00:38:30,048 they put it on top of the griddle. 954 00:38:30,050 --> 00:38:32,225 -In the morning. -That's...that's what it's giving me. 955 00:38:32,227 --> 00:38:35,103 Overall, I think, we all agree it does need more sugar, 956 00:38:35,147 --> 00:38:36,396 'cause it's not giving dessert, 957 00:38:36,398 --> 00:38:38,189 but it brought back a memory, 958 00:38:38,266 --> 00:38:39,816 and I think that's what I appreciate. 959 00:38:41,528 --> 00:38:42,652 All right. 960 00:38:42,654 --> 00:38:44,112 Three mystery baskets conquered. 961 00:38:44,114 --> 00:38:45,363 Well done. 962 00:38:45,365 --> 00:38:46,906 We will name a champion shortly. 963 00:38:46,908 --> 00:38:48,241 Thank you, chefs. 964 00:38:52,164 --> 00:38:54,706 Judges, we gave them mountains of cheese 965 00:38:54,708 --> 00:38:57,167 and we wanted cheese celebrated in every round. 966 00:38:57,169 --> 00:38:58,835 Did you get that? 967 00:38:58,837 --> 00:39:01,129 I think, we got a lot of cheese celebration today, don't you? 968 00:39:01,131 --> 00:39:02,964 [Geoffrey] Patrick went for it in the first course, 969 00:39:03,008 --> 00:39:05,467 where he had this cheese in crab cake 970 00:39:05,469 --> 00:39:07,719 and made a spectacularly beautiful sauce. 971 00:39:07,721 --> 00:39:10,930 Unfortunately, it was a little lumpy lump, 972 00:39:10,932 --> 00:39:12,073 not in a good way. 973 00:39:12,075 --> 00:39:13,850 -The crab got buried. -Got buried. 974 00:39:13,852 --> 00:39:15,560 It's too much breading, too much breadcrumb. 975 00:39:15,562 --> 00:39:19,105 Oh, my gosh, Anthony, that delicious, 976 00:39:19,107 --> 00:39:21,399 -I call it hand-warming soup. -[Amanda] Yes. 977 00:39:21,401 --> 00:39:23,777 [Millie] Anything that you want to have, like, on a cold day. 978 00:39:23,779 --> 00:39:26,571 I know, it was just so delicious and flavorful. 979 00:39:26,573 --> 00:39:29,491 The only thing I didn't like is that the crab got lost in his. 980 00:39:29,534 --> 00:39:31,659 And so, in a way, Patrick and Anthony 981 00:39:31,661 --> 00:39:33,453 both sort of lost on the crab, 982 00:39:33,530 --> 00:39:34,954 but did elevate the cheese, 983 00:39:35,031 --> 00:39:36,456 which is what we asked them to do. 984 00:39:36,533 --> 00:39:38,416 What really threw them, unfortunately, 985 00:39:38,418 --> 00:39:39,659 was in Entree Round, 986 00:39:39,661 --> 00:39:41,795 Patrick made a saltimbocca and that was good, 987 00:39:41,871 --> 00:39:43,963 but he served us reheated pasta 988 00:39:43,965 --> 00:39:45,382 that he scraped off of pizza. 989 00:39:45,384 --> 00:39:46,966 Oh, God! 990 00:39:46,968 --> 00:39:48,968 And I think Anthony wasn't much better, 991 00:39:48,970 --> 00:39:51,137 quite frankly, simply because of his presentation. 992 00:39:51,139 --> 00:39:53,056 Right. 993 00:39:53,058 --> 00:39:55,266 I think, overall, Chef Anthony wanted to celebrate his Southern roots. 994 00:39:55,268 --> 00:39:57,135 [Amanda] Yeah. 995 00:39:57,137 --> 00:40:00,188 [Millie] Even though the bowl wasn't the best vehicle for that dish. 996 00:40:00,232 --> 00:40:01,806 Good flavor in the veal, 997 00:40:01,808 --> 00:40:04,025 not so good flavor in the cavatappi and the mac cheese. 998 00:40:04,027 --> 00:40:06,236 But at least he didn't cook the leftover pasta. 999 00:40:06,312 --> 00:40:07,595 [Millie] No. 1000 00:40:07,597 --> 00:40:09,864 Five cheeses inside of that mac and cheese 1001 00:40:09,866 --> 00:40:11,991 and it still needed flavor, which was so odd. 1002 00:40:11,993 --> 00:40:13,159 [Geoffrey] Yet. 1003 00:40:13,161 --> 00:40:15,036 Well, who has won it then? 1004 00:40:16,123 --> 00:40:17,497 I think we've chosen, Ted. 1005 00:40:18,667 --> 00:40:21,126 [intense music playing] 1006 00:40:25,465 --> 00:40:28,007 Oh! I want to win so bad. 1007 00:40:28,009 --> 00:40:30,468 Busted my tail off, made it three rounds. 1008 00:40:30,470 --> 00:40:31,761 I'm at the finish line. 1009 00:40:32,764 --> 00:40:34,597 I want it really, really bad. 1010 00:40:34,599 --> 00:40:36,850 I didn't come all the way here to lose. 1011 00:40:36,926 --> 00:40:40,353 I like you a lot, Patrick, but you got to go down today, man. 1012 00:40:40,430 --> 00:40:43,606 So, whose dish is on the Chopping Block? 1013 00:40:43,608 --> 00:40:45,233 [intense music playing] 1014 00:40:48,113 --> 00:40:49,529 [intense music fades] 1015 00:40:51,867 --> 00:40:53,116 Patrick, you've been Chopped. 1016 00:40:53,118 --> 00:40:54,600 Judges. 1017 00:40:54,678 --> 00:40:56,703 Patrick, your first course was just a thing of beauty. 1018 00:40:56,705 --> 00:40:58,455 The way you used cheese, 1019 00:40:58,531 --> 00:41:01,583 uh, your thought process, making a crab cake, it was delicious. 1020 00:41:01,626 --> 00:41:02,942 Crab cake was a bit tough, 1021 00:41:03,019 --> 00:41:04,878 so that brought you down on the first course. 1022 00:41:04,880 --> 00:41:08,256 Second course, a really delicious veal saltimbocca. 1023 00:41:08,258 --> 00:41:10,024 However, the pasta, man. Wow. 1024 00:41:10,026 --> 00:41:13,970 Big mistake putting precooked pasta reheated on the plate. 1025 00:41:14,047 --> 00:41:16,973 So, for those reasons, we had to chop you. 1026 00:41:16,975 --> 00:41:18,391 Thank you very much. Appreciate it. 1027 00:41:18,393 --> 00:41:20,435 Thank you so much, man. 1028 00:41:20,437 --> 00:41:21,644 Chef, you're welcome. 1029 00:41:21,646 --> 00:41:23,146 You know, obviously very disappointed 1030 00:41:23,148 --> 00:41:25,440 in the result at the moment. 1031 00:41:25,442 --> 00:41:27,692 I definitely wanted to walk away with the victory today. 1032 00:41:27,694 --> 00:41:29,360 Just bummed. Bummed out. 1033 00:41:31,990 --> 00:41:34,032 And that means, Chef Anthony Denning, 1034 00:41:34,108 --> 00:41:35,867 you are the Chopped Champi, 1035 00:41:35,869 --> 00:41:38,203 also known as the Big Cheese, 1036 00:41:38,205 --> 00:41:40,330 and you take home our $10,000 prize. 1037 00:41:40,332 --> 00:41:42,332 -Congratulations. -[Amanda] Whoo! 1038 00:41:42,334 --> 00:41:44,375 -Congratulations! -Thank y'all. Thank you all very much. 1039 00:41:44,377 --> 00:41:46,461 [applause] 1040 00:41:46,463 --> 00:41:48,338 I can't wait to get back and tell my wife. 1041 00:41:48,340 --> 00:41:49,923 Oh, my God! I'm super excited. 1042 00:41:49,925 --> 00:41:54,928 Like, I'm the most excited I've ever been in my life. 1043 00:41:55,013 --> 00:41:56,888 It's huge. It's a, it's a very big deal