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