1 00:00:01,359 --> 00:00:03,919 [Ted] Your competition comes with a big twist. 2 00:00:03,921 --> 00:00:07,673 Every round will feature a gargantuan ingredient. 3 00:00:07,750 --> 00:00:09,091 What? 4 00:00:09,093 --> 00:00:10,175 This is absolutely insane. 5 00:00:10,252 --> 00:00:11,719 [Ted] Clock starts now. 6 00:00:12,513 --> 00:00:14,263 [Amanda] Is it gonna impress us? 7 00:00:15,433 --> 00:00:17,766 I'm coming with big, bad, bold flavors. 8 00:00:17,843 --> 00:00:18,976 Come on. Huh! 9 00:00:19,020 --> 00:00:21,020 I'm feeling awesome. 10 00:00:21,022 --> 00:00:23,856 -[Ted] Time is not on your side now, Chefs. -Oh, my... 11 00:00:23,858 --> 00:00:25,357 The pressure is really getting to me. 12 00:00:25,359 --> 00:00:26,549 Make sure you get all the ingredients on the plate. 13 00:00:26,551 --> 00:00:28,027 -I'm trying. -[Millie] Come on, sis! 14 00:00:28,103 --> 00:00:29,903 -[Ted] Five, four... -I'm shaking in my boots over here. 15 00:00:29,905 --> 00:00:34,033 [Ted] ...three, two, one. Time's up. 16 00:00:36,746 --> 00:00:38,111 [Chase] My personal style is swaggy. 17 00:00:38,113 --> 00:00:39,705 I always like to look good doing whatever. 18 00:00:39,707 --> 00:00:43,000 Cooking on the line, cooking on the food truck. 19 00:00:43,002 --> 00:00:45,961 Serving up unique cuisines like our famous chicken and waffle kebab. 20 00:00:47,423 --> 00:00:49,131 I'm Chase Davis, owner and chef 21 00:00:49,133 --> 00:00:51,425 of King Kabob food truck in Atlanta, Georgia. 22 00:00:51,502 --> 00:00:53,594 I'm known for putting food on a stick. 23 00:00:53,596 --> 00:00:55,054 What's on your stick? 24 00:00:56,182 --> 00:00:58,248 That's my slogan. 25 00:00:58,250 --> 00:01:01,435 I'm here to take the title of Chopped Champion to Atlanta. 26 00:01:01,470 --> 00:01:02,686 I'm doing this for the city 27 00:01:02,730 --> 00:01:03,604 Let's go, baby. 28 00:01:05,816 --> 00:01:09,485 [laughing] 29 00:01:09,487 --> 00:01:10,718 People call me bubbly... 30 00:01:10,720 --> 00:01:12,446 Like, what are you talking about? [laughs] 31 00:01:12,448 --> 00:01:13,697 ...a little neurotic... 32 00:01:13,699 --> 00:01:14,782 How do you want it? [laughs] 33 00:01:14,858 --> 00:01:17,159 ...definitely old-lady tendencies. 34 00:01:17,236 --> 00:01:19,244 I love to cook comfort food from around the world. 35 00:01:19,321 --> 00:01:21,138 My food is rich, messy. 36 00:01:21,140 --> 00:01:24,500 You definitely wanna get seconds, grab a whole stack of napkins. 37 00:01:24,502 --> 00:01:27,920 Absolutely nothing is going to stop me from winning. 38 00:01:27,996 --> 00:01:28,962 I'm going to win. 39 00:01:29,039 --> 00:01:31,632 I do not like to lose. 40 00:01:36,347 --> 00:01:37,879 I'm hungry, and I'm ready to win. 41 00:01:39,892 --> 00:01:42,684 I'm a private chef and cater in Houston, Texas. 42 00:01:42,761 --> 00:01:45,646 I like to cook comfort soul food. 43 00:01:46,774 --> 00:01:49,858 I'm originally from Liberia West Africa, actually. 44 00:01:49,860 --> 00:01:51,443 Soul food reminds me of my food. 45 00:01:51,445 --> 00:01:53,779 It's very warming, it's filling. 46 00:01:53,856 --> 00:01:55,172 That's good. 47 00:01:55,174 --> 00:01:57,616 My flavors are as loud as I am, so listen up. 48 00:01:57,618 --> 00:01:59,159 Boom. 49 00:02:01,831 --> 00:02:03,122 Let's go. [laughs] 50 00:02:04,875 --> 00:02:06,850 I always go for big flavors 51 00:02:06,852 --> 00:02:09,044 That first bite really has to draw them in and pack a punch. 52 00:02:09,121 --> 00:02:11,630 I was sick of going out and eating fish 53 00:02:11,707 --> 00:02:15,134 and it always being the lightest, everything with a, like, nage. 54 00:02:15,136 --> 00:02:19,429 I wanted to eat barbecue, you know, I wanted to eat, like, real food. 55 00:02:20,474 --> 00:02:21,956 I'm very competitive. 56 00:02:22,034 --> 00:02:23,892 There's a lot of people who cook in Chicago, 57 00:02:23,894 --> 00:02:27,271 and I've always pushed mysel to try to get the best job. 58 00:02:27,273 --> 00:02:29,648 I wanna win Chopped 'cause it would be freaking awesome. 59 00:02:32,278 --> 00:02:34,528 -[Naya] Oh, man! -[Max] Let's go! 60 00:02:34,605 --> 00:02:35,821 [Naya] I'm excited. 61 00:02:37,700 --> 00:02:40,242 Oh, my God. What is that? 62 00:02:43,998 --> 00:02:45,706 -Hello, brave chefs! -[Chase] What's going on? 63 00:02:45,782 --> 00:02:46,874 -[Dana] Hello! -Hi. 64 00:02:46,876 --> 00:02:49,042 Are y'all ready for anything? 65 00:02:49,119 --> 00:02:51,753 -Bring it to me, whatever it is. -Anything. 66 00:02:51,755 --> 00:02:53,463 -Anything. -[Ted] Well, that's good because your competition 67 00:02:53,507 --> 00:02:57,926 comes with a big twist, and we do mean big. 68 00:02:59,471 --> 00:03:02,806 That huge box just might be a hint. 69 00:03:02,850 --> 00:03:04,341 Huge. 70 00:03:04,376 --> 00:03:07,227 -Oh, my God. -Every round of your competition 71 00:03:07,229 --> 00:03:10,147 will feature a gargantuan ingredient. 72 00:03:10,191 --> 00:03:11,940 Here are your appetizer baskets. 73 00:03:16,238 --> 00:03:17,196 Please open them up. 74 00:03:18,824 --> 00:03:20,949 -What is this? -Is this oxtails? 75 00:03:21,026 --> 00:03:24,077 [Ted] And you see a whole oxtail. 76 00:03:24,079 --> 00:03:26,747 [Naya] I normally take three to four hours to make my oxtails. 77 00:03:26,823 --> 00:03:28,540 This is absolutely insane. 78 00:03:28,542 --> 00:03:32,377 -[laughing] -[Ted] The giant Moscow Mule. 79 00:03:32,379 --> 00:03:35,547 -Long beans. -Long beans. 80 00:03:35,624 --> 00:03:38,842 [Ted] And now for that extra big surprise. 81 00:03:38,844 --> 00:03:42,262 Your last ingredient is under there. 82 00:03:42,264 --> 00:03:46,350 That box is bigger than I am. You could probably fit ten of me in there. 83 00:03:46,352 --> 00:03:49,144 So, let's see what it is. 84 00:03:52,358 --> 00:03:54,983 [all laughing and cheering] 85 00:03:54,985 --> 00:03:56,485 [laughing] 86 00:03:56,487 --> 00:03:58,070 Oh, my God. What is that? 87 00:03:58,072 --> 00:04:01,657 [Ted] It's a freakishly large nacho tower. 88 00:04:01,659 --> 00:04:03,825 [Naya] That is insane. 89 00:04:03,902 --> 00:04:06,912 This is pretty cool, but I don't know what I'm gonna do with it. 90 00:04:06,914 --> 00:04:10,999 Inspired by this theme, we want you to make dishes with big flavors, 91 00:04:11,076 --> 00:04:13,252 taking big risks. 92 00:04:13,328 --> 00:04:16,004 -Oh, yeah. -Twenty minutes to make it happen. 93 00:04:16,382 --> 00:04:18,215 Clock starts now. 94 00:04:21,720 --> 00:04:26,640 Judges, that is an extra, extra, extra, extra large nacho tower. 95 00:04:26,642 --> 00:04:28,684 [Geoffrey] All I can say is, "Wow." 96 00:04:28,686 --> 00:04:30,310 You have beans, you have tomatoes, you have veggies. 97 00:04:30,312 --> 00:04:32,086 You cook it together-- 98 00:04:32,088 --> 00:04:33,755 -Oh, chili would be a great idea for this year. -...add the oxtail. 99 00:04:33,832 --> 00:04:36,400 -Or a chili. Boom, boom. Sign the painting. Goodbye. -[Ted] Yeah. 100 00:04:36,402 --> 00:04:39,319 Judges, you are joined by a community chef extraordinaire, 101 00:04:39,321 --> 00:04:40,737 Millie Peartree. 102 00:04:40,781 --> 00:04:41,989 Welcome back. 103 00:04:41,991 --> 00:04:43,931 Thanks for having me. 104 00:04:43,933 --> 00:04:46,868 [Ted] So, Millie, what are your feelings about that giant nacho tower? 105 00:04:46,870 --> 00:04:49,955 [Millie] It has one of my favorite ingredients of all time. 106 00:04:49,957 --> 00:04:51,373 -Guacamole. -[Ted] Ooh. 107 00:04:51,375 --> 00:04:52,833 -Mmm-hmm. -[Ted] Yum. 108 00:04:52,835 --> 00:04:56,086 I'm trying to get some ground beef on here. 109 00:04:56,088 --> 00:04:58,922 This giant tower of nachos has ground beef. 110 00:04:59,008 --> 00:05:01,717 I'm thinking I can definitel use that to make beef tacos 111 00:05:01,719 --> 00:05:05,178 with an apple long bean slaw 112 00:05:05,180 --> 00:05:06,379 I have to get started on my oxtails. 113 00:05:06,381 --> 00:05:08,515 I don't even know where to start with these. 114 00:05:08,592 --> 00:05:10,225 Oh, how am I gonna break this? 115 00:05:11,270 --> 00:05:13,729 I take as much of the fat of as possible. 116 00:05:13,731 --> 00:05:17,232 I added my beef broth, my garlic, and then I add my ground beef in. 117 00:05:20,904 --> 00:05:23,488 That oxtail, it's a knockout flavor. 118 00:05:23,490 --> 00:05:26,199 Typically, you would take the oxtail and you'd braise it low, slow 119 00:05:26,201 --> 00:05:27,451 for many, many hours. 120 00:05:27,453 --> 00:05:29,578 But we have 20 minutes. [laughs] 121 00:05:29,654 --> 00:05:30,904 -[Geoffrey] No, no, no. -[laughs] 122 00:05:30,980 --> 00:05:32,998 [Amanda] So, they have to take meat off of it. 123 00:05:33,075 --> 00:05:36,960 They have to butcher it. I highly recommend using the grinder. 124 00:05:37,880 --> 00:05:40,964 [Max] It's a giant tower of nachos, and I'm, like, 125 00:05:40,966 --> 00:05:43,633 I know I wanna use the jalapenos. 126 00:05:43,635 --> 00:05:46,553 I'm making spicy oxtail noodle soup. 127 00:05:46,555 --> 00:05:48,138 I only have 20 minutes to make this soup 128 00:05:48,140 --> 00:05:49,923 of gargantuan flavor. 129 00:05:49,999 --> 00:05:53,477 And I start charring all the vegetables and the oxtail. 130 00:05:53,520 --> 00:05:56,229 I wanna impart as much flavor into the broth as I can. 131 00:05:56,357 --> 00:05:58,148 Max has his oxtails on a grill. 132 00:05:58,150 --> 00:06:00,108 [Amanda] He's gonna make a broth. 133 00:06:00,185 --> 00:06:01,676 -He has some aromatics on there, too. -Yeah. 134 00:06:01,753 --> 00:06:04,529 -[Amanda] Max, is that a pho? -It's a beef noodle soup. 135 00:06:04,564 --> 00:06:06,256 -Beef noodle soup. -[Max] Yeah. 136 00:06:06,258 --> 00:06:07,908 I wanted to make something that we could eat with chopsticks. 137 00:06:07,984 --> 00:06:09,201 -Okay. -Yes. Thank you very much. 138 00:06:09,203 --> 00:06:10,285 It's all about Geoffrey. 139 00:06:10,362 --> 00:06:12,496 Course it is. [laughs] 140 00:06:14,500 --> 00:06:16,833 [Dana] A giant Moscow Mule. 141 00:06:16,868 --> 00:06:18,618 Is it happy hour already? 142 00:06:18,620 --> 00:06:21,213 What they gonna do with that Moscow Mule? It does have ginger in it. 143 00:06:21,215 --> 00:06:23,423 Should they be trying to reinforce that ginger flavor 144 00:06:23,425 --> 00:06:24,508 with fresh ginger? 145 00:06:24,510 --> 00:06:26,292 [Amanda] That would be amazing. 146 00:06:26,369 --> 00:06:31,598 A Moscow Mule is made with vodka, ginger beer and lime juice. 147 00:06:31,600 --> 00:06:35,644 There's gonna be a really strong ginger flavo in there, 148 00:06:35,646 --> 00:06:38,230 so I immediately think, "I gotta make a curry out of this." 149 00:06:38,306 --> 00:06:41,400 I am making green oxtail cur 150 00:06:41,435 --> 00:06:44,236 with long beans and pickled jalapenos. 151 00:06:44,238 --> 00:06:48,240 When I'm cooking, I go for big, gargantuan flavors, 152 00:06:48,242 --> 00:06:51,660 so what bigger flavors could you get except a curry? 153 00:06:53,789 --> 00:06:56,706 [Ted] The gargantuan theme, of course, is just for fun. 154 00:06:56,708 --> 00:06:59,292 What we're really looking for is what we're always looking for, 155 00:06:59,369 --> 00:07:01,420 which is big flavor. 156 00:07:01,422 --> 00:07:04,881 That oxtail, the meat that's on it, and the flavor it extracts is amazing. 157 00:07:04,883 --> 00:07:07,843 So I would get garlic and, like, cumin or curry. 158 00:07:07,919 --> 00:07:10,929 Curry is a seasoning that is used in Jamaican oxtails. 159 00:07:11,006 --> 00:07:12,097 Trinidadian oxtails. 160 00:07:12,474 --> 00:07:14,324 [Chase] From the nachos, 161 00:07:14,326 --> 00:07:18,145 I grab sour cream, green onions, a little jalapenos. 162 00:07:18,221 --> 00:07:22,357 I'm making a coconut-curry oxtail with sauteed long bea 163 00:07:22,359 --> 00:07:24,276 over basmati rice. 164 00:07:24,278 --> 00:07:26,736 Everything I do is big. Big flavors... 165 00:07:26,780 --> 00:07:28,354 Chef Chase, are you okay? 166 00:07:28,356 --> 00:07:30,991 -Oh, I'm shaking in my boots over here, boy. -[laughs] 167 00:07:31,067 --> 00:07:32,842 [Chase] Let's see what I can work up. 168 00:07:32,844 --> 00:07:36,746 You bite on my food, juice is gonna be dripping down your face. 169 00:07:36,748 --> 00:07:40,250 [Ted] Is there any other secret workaround on that oxtail? 170 00:07:40,252 --> 00:07:42,169 What do you do quickly with that? 171 00:07:42,171 --> 00:07:43,879 [Geoffrey] Drop that sucker in a deep frier. 172 00:07:43,955 --> 00:07:44,946 The fat will cook and get crispy, 173 00:07:44,948 --> 00:07:46,614 and then you can pull off bits. 174 00:07:46,616 --> 00:07:49,342 [Chase] Once I get the small pieces of the oxtail, 175 00:07:49,344 --> 00:07:53,263 I wanna batter that up nicely, and then I deep fry it. 176 00:07:56,643 --> 00:07:57,642 Fifteen minutes to go, Chefs. 177 00:07:58,353 --> 00:08:00,203 Oh, my God. 178 00:08:00,205 --> 00:08:04,191 To go with my long bean slaw I add my arugula, my radicch 179 00:08:04,193 --> 00:08:05,901 and my apple. 180 00:08:05,903 --> 00:08:08,236 What the hell do I even have right now? 181 00:08:08,238 --> 00:08:10,197 The pressure is really getting to me, and I'm starting to lose my cool. 182 00:08:10,616 --> 00:08:12,157 Oh, my God. 183 00:08:12,234 --> 00:08:14,242 I was born during the Liberian Civil War. 184 00:08:14,319 --> 00:08:16,203 My family was in a lot of danger, 185 00:08:16,205 --> 00:08:18,872 so we had to literally leave the country. 186 00:08:18,874 --> 00:08:21,541 I didn't know this was so hard. I underestimated it. 187 00:08:21,618 --> 00:08:24,920 Everything that I've been through taught me to just be a strong person. 188 00:08:24,922 --> 00:08:26,338 You gotta just push yourself to the limit. 189 00:08:28,217 --> 00:08:31,760 [Dana] So far, this curry tastes so delicious. 190 00:08:31,762 --> 00:08:33,970 Like, I wanna make myself a bowl. 191 00:08:34,014 --> 00:08:36,097 I'm adding fish sauce and rice vinegar 192 00:08:36,099 --> 00:08:39,017 because I know it gives a really good umami flavor. 193 00:08:39,019 --> 00:08:43,021 But I see that Chase is frying his oxtail, and I'm kind of thinking, 194 00:08:43,098 --> 00:08:45,524 "Ugh, why didn't I think of that?" 195 00:08:47,486 --> 00:08:50,820 [Chase] I pull my oxtails out the fryer. They look golden brown and crispy. 196 00:08:50,822 --> 00:08:52,364 Exactly what I wanted. 197 00:08:52,366 --> 00:08:53,907 I got a winner. 198 00:08:55,536 --> 00:08:58,161 What am I even doing with this right now? 199 00:08:58,205 --> 00:09:02,457 I'm looking at my taco filling, and I'm flustered 200 00:09:02,459 --> 00:09:06,211 because I feel like I don't have enough meat on my taco. 201 00:09:06,288 --> 00:09:08,880 I look at the clock, and I realize I'm running out of time. 202 00:09:08,882 --> 00:09:10,840 -It's not going good right now. -You got this. 203 00:09:10,842 --> 00:09:13,009 Naya, she's not really in the best mind. 204 00:09:13,053 --> 00:09:15,262 I can't. I cannot serve this. I cannot serve this. 205 00:09:15,338 --> 00:09:16,513 [Max] So I'm trying to support her. 206 00:09:16,515 --> 00:09:18,098 You got this, Chef. 207 00:09:18,100 --> 00:09:19,391 Naya, you got it, right? 208 00:09:19,393 --> 00:09:21,142 -I'm trying. -[Millie] Come on, sis. 209 00:09:21,144 --> 00:09:22,051 -I know you got it in you. -I'm pushing. 210 00:09:22,062 --> 00:09:23,636 I feel like I'm about to cry. 211 00:09:23,638 --> 00:09:26,106 -I don't want to go home. -No, you don't wanna go home. 212 00:09:26,182 --> 00:09:28,817 [Naya] If I don't have enough filling to fill all of my tacos, 213 00:09:28,819 --> 00:09:30,652 I know I'm getting chopped. 214 00:09:33,657 --> 00:09:34,555 [clock ticking] 215 00:09:36,326 --> 00:09:39,327 I don't want to go home. Ugh! 216 00:09:39,329 --> 00:09:41,705 I don't have any protein right now. 217 00:09:41,707 --> 00:09:46,334 I'm flustered because I don't have enough meat on my tacos. 218 00:09:46,336 --> 00:09:49,504 -[Amanda] Chef Naya, how you doing down there? -I'm working. 219 00:09:49,506 --> 00:09:50,964 -You're working? -[Naya] Yep. 220 00:09:50,966 --> 00:09:52,757 -I hope so! [laughs] -[laughs nervously] 221 00:09:52,759 --> 00:09:55,051 I need a lot more ground beef than this. 222 00:09:55,095 --> 00:09:57,262 She's trying to get some ground beef. All right. 223 00:09:57,339 --> 00:10:01,433 I run back to my station and just try to add more ground beef to my pan. 224 00:10:01,435 --> 00:10:04,686 I'm feeling really stressed because I know I can do better than this. 225 00:10:04,763 --> 00:10:06,354 Get it together. Get it together. 226 00:10:06,431 --> 00:10:08,315 Oh, my gosh. 227 00:10:10,902 --> 00:10:13,570 I'm feeling awesome. 228 00:10:13,572 --> 00:10:16,615 I am so proud of how well I'm working in this kitchen right now. 229 00:10:16,691 --> 00:10:18,700 I'm like, "I got this." 230 00:10:18,702 --> 00:10:22,037 I'm using coconut milk to add rich texture 231 00:10:22,039 --> 00:10:24,497 but also to balance all the flavors out. 232 00:10:24,499 --> 00:10:29,127 And I'm adding mint, dill, parsley and cilantro. 233 00:10:30,005 --> 00:10:31,338 Yes, that's it. 234 00:10:33,258 --> 00:10:35,425 [Chase] I start plating my rice. 235 00:10:35,469 --> 00:10:37,927 I top it with my coconut-curry sauce. 236 00:10:37,929 --> 00:10:43,308 A little oxtail on top, and I crush up the tortilla to add that texture. 237 00:10:43,310 --> 00:10:45,268 I got a winner. 238 00:10:45,312 --> 00:10:47,228 Chase, he's, like, relaxing over here. 239 00:10:49,149 --> 00:10:51,775 Chefs, one minute left on the clock. 240 00:10:51,777 --> 00:10:53,902 -[Geoffrey] Oh, my goodness. -Ooh! 241 00:10:53,904 --> 00:10:56,571 -This is awesome. -Come on, Naya. You got it. 242 00:10:56,648 --> 00:10:58,898 I don't know what I got right now. 243 00:10:58,900 --> 00:11:01,242 Time is running out, and I just try to scoop as much of my filling as I c 244 00:11:01,244 --> 00:11:02,911 into these shells. 245 00:11:02,913 --> 00:11:04,812 Make sure you get all the ingredients on the plate. 246 00:11:04,814 --> 00:11:06,873 -[Amanda] We wanna see Moscow Mules. -[Geoffrey] Oxtails, let's go! 247 00:11:06,875 --> 00:11:09,793 [Naya] I realize I still have not used my Moscow Mule 248 00:11:09,795 --> 00:11:13,046 so I go ahead and take the lime out of it and squeeze it over my taco. 249 00:11:13,965 --> 00:11:16,174 Max, just get it together. 250 00:11:16,176 --> 00:11:18,718 [Max] I put my veggies into a bowl. 251 00:11:18,720 --> 00:11:20,929 I add my noodles. 252 00:11:20,931 --> 00:11:24,140 I put the soup on top. Garnish with a little bit of sriracha. 253 00:11:24,184 --> 00:11:25,100 Good to go. 254 00:11:25,102 --> 00:11:27,435 Time for final touches only. 255 00:11:27,437 --> 00:11:29,896 Ten, nine, eight... 256 00:11:29,898 --> 00:11:31,764 -I don't have any meat. -[Ted] ...seven, six... 257 00:11:31,841 --> 00:11:34,067 -We want flavors as big as that nacho tower. -[Ted] ...five, four... 258 00:11:34,069 --> 00:11:38,988 ...three, two, one. Time's up. 259 00:11:39,032 --> 00:11:41,700 -Yeah! -[cheering] 260 00:11:41,702 --> 00:11:43,118 -[judges applauding] -You good? 261 00:11:43,120 --> 00:11:44,160 [Naya exhales] 262 00:11:44,162 --> 00:11:45,620 Oh, my God. 263 00:11:45,697 --> 00:11:47,455 [Dana] That looks beautiful. 264 00:11:47,457 --> 00:11:50,125 I am not happy with the amount of filling in my tacos right now. 265 00:11:58,009 --> 00:12:00,034 [Chase] That 20 minutes did go fast. 266 00:12:00,111 --> 00:12:03,221 I had to calm down. I had to be cool, calm and collected. I did my thing. 267 00:12:03,223 --> 00:12:06,057 This is, like, gargantuan. This is huge. This is flavor 268 00:12:07,144 --> 00:12:08,393 This is bold. 269 00:12:15,360 --> 00:12:19,070 Chefs. In the basket you found whole oxtails, 270 00:12:19,105 --> 00:12:22,073 a giant Moscow Mule and long beans. 271 00:12:22,075 --> 00:12:25,076 And the fourth ingredient was 272 00:12:25,078 --> 00:12:28,496 a huge, gargantuan nacho tower. 273 00:12:29,207 --> 00:12:31,416 Chef Naya, please tell us about your dish. 274 00:12:32,669 --> 00:12:37,964 I tried to make for you guys an open-face ground beef taco 275 00:12:37,966 --> 00:12:40,425 with apple-long bean slaw. 276 00:12:40,427 --> 00:12:43,762 [Ted] How did you feel about the giant nacho tower? 277 00:12:43,764 --> 00:12:45,346 That thing was a monster. [laughs] 278 00:12:45,348 --> 00:12:46,055 [laughs] 279 00:12:46,057 --> 00:12:47,974 Oh, gosh. 280 00:12:48,051 --> 00:12:52,520 Miss Naya, honestly don't understand why you were so frazzled. 281 00:12:52,522 --> 00:12:55,482 -[exhales] -[Millie] Because this was absolutely delicious. 282 00:12:55,558 --> 00:12:57,091 [Naya] Thank you. 283 00:12:57,168 --> 00:12:58,985 [Millie] We have apple in he for the sweetness. 284 00:12:59,062 --> 00:13:01,905 It's a good counterbalance of all of that spice that you added in here. 285 00:13:01,907 --> 00:13:05,325 -[Naya] Yep. -And, of course, this lime, I did use it, 286 00:13:05,401 --> 00:13:08,453 -and it added extra brightness that it did need. -Okay. 287 00:13:08,455 --> 00:13:10,705 Taco's good. Look, it's gone. 288 00:13:10,916 --> 00:13:12,290 Um... 289 00:13:12,292 --> 00:13:14,459 The tortilla was crispy. 290 00:13:14,461 --> 00:13:16,753 I actually love the fact that you put arugula and radicchio in this taco. 291 00:13:16,755 --> 00:13:18,521 It's unusual. 292 00:13:18,523 --> 00:13:22,258 -[laughs] -I just don't taste anything anywhere near oxtail. 293 00:13:22,302 --> 00:13:25,345 -[mouths] Okay. -[Geoffrey] So that's a major problem. 294 00:13:26,139 --> 00:13:28,431 Where's the drink? The Moscow Mule? 295 00:13:28,433 --> 00:13:31,726 I used the lime from the Moscow Mule. 296 00:13:31,728 --> 00:13:33,603 -Just the lime? -Yep. 297 00:13:33,605 --> 00:13:35,438 -[laughs] -So this is optional. 298 00:13:35,440 --> 00:13:37,298 Sounds like something I would do. 299 00:13:37,300 --> 00:13:38,858 -That is a cheeky move. -[Geoffrey] We said use a little or a lot, 300 00:13:38,860 --> 00:13:40,985 -and you used a little. -[Naya] Yeah. 301 00:13:40,987 --> 00:13:43,488 -[Amanda] The slaw is absolutely delicious. -[Naya] Thank you. 302 00:13:43,490 --> 00:13:47,116 I love that the meat in the taco has a chili vibe. 303 00:13:47,118 --> 00:13:49,786 -But, of course, the challenge was the oxtail. -[Naya] Yeah. 304 00:13:49,788 --> 00:13:51,788 Thank you, Chef. 305 00:13:51,790 --> 00:13:55,250 What big ideas came to you, Chef Max? 306 00:13:55,252 --> 00:14:01,005 Chefs, I made for you guys a spicy oxtail noodle soup. 307 00:14:01,007 --> 00:14:04,801 Judges, would you describe these flavors as big and bold, as we were asking? 308 00:14:04,845 --> 00:14:06,010 Absolutely. 309 00:14:06,087 --> 00:14:09,639 All right, Max. Absolutely delicious. 310 00:14:09,674 --> 00:14:12,392 -Thanks, Chef. -[Millie] I taste the Moscow Mule. 311 00:14:12,394 --> 00:14:13,768 Noodles are cooked perfectly. 312 00:14:13,770 --> 00:14:15,895 I love spice, so I have the sriracha. 313 00:14:15,897 --> 00:14:17,897 We have the jalapenos from the nacho tower. 314 00:14:17,899 --> 00:14:19,232 -Delicious. -Thanks, Chef. 315 00:14:19,234 --> 00:14:21,234 The creativity level's just off the charts. 316 00:14:21,311 --> 00:14:26,030 -Thanks, Chef. -[Amanda] I do want more nacho tower and oxtail flavor. 317 00:14:26,065 --> 00:14:28,032 Even fat. I mean, this actually needs fat. 318 00:14:28,034 --> 00:14:32,412 -This type of soup, you want that fatty richness -Yes, Chef. 319 00:14:32,488 --> 00:14:35,915 I don't taste oxtail at all, and I... It's a very distinctive taste. 320 00:14:35,992 --> 00:14:39,669 This is a little bit of a lay-up for me. It's kind of phoned-in. 321 00:14:39,713 --> 00:14:41,004 But it's a delicious soup. 322 00:14:41,006 --> 00:14:43,381 -Chef. -[Ted] Thank you, Chef Max. 323 00:14:43,383 --> 00:14:44,757 Next up, Chef Dana. 324 00:14:44,834 --> 00:14:48,928 I have made for you a green curry with oxtail, 325 00:14:48,930 --> 00:14:51,931 long bean and pickled jalapenos. 326 00:14:52,934 --> 00:14:56,603 -When is the last time you cooked an oxtail? -Never. 327 00:14:56,679 --> 00:14:57,604 You know why I'm asking you that? 328 00:14:57,606 --> 00:14:59,856 -It's raw. -[Geoffrey] Yeah. 329 00:14:59,900 --> 00:15:01,474 [Dana] I was worried about that. 330 00:15:01,550 --> 00:15:02,901 [Geoffrey] The sauce and the beans are delicious 331 00:15:02,936 --> 00:15:04,903 -I mean, excellent. -[Dana] Thank you. 332 00:15:04,979 --> 00:15:06,738 [Geoffrey] It's just that this piece of meat is like a garnish 333 00:15:06,740 --> 00:15:08,072 that can't be eaten. [laughs] 334 00:15:08,149 --> 00:15:10,325 -Sorry, Chef. -[Geoffrey laughs] 335 00:15:10,327 --> 00:15:11,743 The base you created is delicious. 336 00:15:11,745 --> 00:15:13,703 The long beans are perfectly cooked. 337 00:15:13,747 --> 00:15:15,914 -I like the dill surprise in here. -[Dana] Thank you. 338 00:15:15,916 --> 00:15:16,897 -Dill, love. -I'm a dill lover. 339 00:15:16,899 --> 00:15:18,399 -I'm a dill addict. -Me too. 340 00:15:18,401 --> 00:15:20,234 -[laughs] -[Amanda] Really surprising and delicious. 341 00:15:20,236 --> 00:15:23,254 Your inexperience with the oxtail is really unfortunate, 342 00:15:23,331 --> 00:15:24,797 'cause it's such a beautiful ingredient. 343 00:15:24,874 --> 00:15:26,507 But the base is delicious. 344 00:15:26,509 --> 00:15:28,000 Thank you. 345 00:15:28,002 --> 00:15:31,554 It has bold flavor. I just really wish you utilized 346 00:15:31,598 --> 00:15:32,889 that nacho tower a little bit more. 347 00:15:32,891 --> 00:15:35,475 Why not put some of that sour cream in it 348 00:15:35,477 --> 00:15:37,251 to give it that little bit more unctuousness? 349 00:15:37,253 --> 00:15:40,146 It could have totally been kicked up a notch in the cream area. 350 00:15:41,191 --> 00:15:42,832 Finally, Chef Chase. 351 00:15:42,834 --> 00:15:47,111 I have created a coconut-curry oxtail with long beans, 352 00:15:47,113 --> 00:15:49,322 served over basmati rice. 353 00:15:50,492 --> 00:15:52,191 [Geoffrey] Where do you work, Chef? 354 00:15:52,268 --> 00:15:54,077 I am the owner of King Kabob food truck in Atlanta, Georgia. 355 00:15:54,120 --> 00:15:56,704 We specialize in stuff on a stick. 356 00:15:56,706 --> 00:15:59,540 Chicken kebabs, to low country boil, to Thanksgiving. 357 00:15:59,617 --> 00:16:01,626 We put it on a stick and serve people. 358 00:16:01,703 --> 00:16:04,128 -Very American. -Yes. [laughs] 359 00:16:04,205 --> 00:16:06,047 What did you think of the giant nacho tower? 360 00:16:06,124 --> 00:16:08,424 I actually got a little excited when I saw that tower. 361 00:16:08,426 --> 00:16:10,551 From the sour cream, from the green onions, 362 00:16:10,628 --> 00:16:14,263 to even garnishing the top with the tortilla chips, and that's what I did. 363 00:16:15,767 --> 00:16:19,519 Chef, obviously, you are skilled at making curry sauces. 364 00:16:19,595 --> 00:16:23,272 Sauce is great. You'd make this in your sleep, obviously. 365 00:16:23,274 --> 00:16:26,442 I love your attempt to cook the oxtail. [laughs] 366 00:16:26,486 --> 00:16:29,529 -[laughs] -[Amanda] The oxtail's a bit tough. 367 00:16:30,198 --> 00:16:34,033 From the nacho tower, what is on the plate? 368 00:16:34,110 --> 00:16:37,745 The sour cream, the green onions and also the tortilla chips. 369 00:16:37,747 --> 00:16:38,830 I garnished that on top. 370 00:16:41,376 --> 00:16:43,626 I'm not finding tortilla chips. 371 00:16:43,628 --> 00:16:47,255 I just would love more of that big, giant tower. 372 00:16:47,257 --> 00:16:49,507 [Amanda] Yeah. You brought big, bold flavors, for sure. 373 00:16:49,509 --> 00:16:50,925 -[Geoffrey] Yes, you did. -[Amanda] For sure. 374 00:16:50,927 --> 00:16:53,678 I'm getting spice. Very delicious. 375 00:16:53,680 --> 00:16:56,264 [Millie] I wish there was a more sauce-to-rice ratio, 376 00:16:56,266 --> 00:16:58,266 because it's really good. It's really delicious. 377 00:16:58,342 --> 00:17:00,226 Again, the oxtail was tough, 378 00:17:00,228 --> 00:17:02,186 but you got some oxtail on the plate, 379 00:17:02,188 --> 00:17:04,522 so, you get some effort for that. 380 00:17:06,067 --> 00:17:09,152 Okay, now the judges decide who gets to stay, 381 00:17:09,154 --> 00:17:10,611 who has to go. 382 00:17:12,449 --> 00:17:14,699 [Dana] I was overconfident 383 00:17:14,701 --> 00:17:16,492 and underestimated the oxtail. 384 00:17:18,621 --> 00:17:20,538 I think I am safe. 385 00:17:20,615 --> 00:17:22,165 When I make it to the next round, 386 00:17:22,167 --> 00:17:24,500 I'm comin' with big, bad, bold flavors, 387 00:17:24,544 --> 00:17:26,711 'cause this is huge. This is gargantuan. 388 00:17:33,094 --> 00:17:35,011 That was quite a first round. 389 00:17:35,013 --> 00:17:37,221 We will miss the chef who has to leave us. 390 00:17:50,570 --> 00:17:52,403 [Ted] Chef Dana, you've been chopped. 391 00:17:53,406 --> 00:17:55,114 Judges... 392 00:17:55,191 --> 00:17:57,492 [Amanda] Chef Dana, you had big, bold flavors 393 00:17:57,494 --> 00:18:00,036 'cause we're asking for big in this challenge, 394 00:18:00,914 --> 00:18:04,207 but the oxtail was raw and inedible. 395 00:18:04,209 --> 00:18:06,542 And we did really wanna see more 396 00:18:06,586 --> 00:18:09,670 of that gargantuan nacho tower in your dish. 397 00:18:09,672 --> 00:18:11,547 And, so, we have to chop you. 398 00:18:11,591 --> 00:18:14,926 I don't agree with the decision of the judges. 399 00:18:15,002 --> 00:18:16,260 Good luck to you, Chef. 400 00:18:16,262 --> 00:18:17,837 [Dana] I do understand that mine was 401 00:18:17,839 --> 00:18:20,807 the only one not cooked, but I was also the only one 402 00:18:20,809 --> 00:18:23,392 who tried to really get that oxtail flavor. 403 00:18:26,898 --> 00:18:29,232 Chef Naya, Chef Max, Chef Chase, 404 00:18:29,234 --> 00:18:31,567 are you at all nervous about what you might get next? 405 00:18:31,653 --> 00:18:32,777 I'm nervous. 406 00:18:32,854 --> 00:18:34,186 Could you just tell us what's under here? 407 00:18:34,188 --> 00:18:35,696 [Max] It's annoying not knowing what's going on. 408 00:18:36,574 --> 00:18:37,406 Ready? 409 00:18:39,869 --> 00:18:40,701 Set? 410 00:18:44,499 --> 00:18:46,290 Open 'em up! 411 00:18:46,367 --> 00:18:49,502 Your first three ingredients are bison rib roast... 412 00:18:49,963 --> 00:18:51,420 [Chase] Okay. 413 00:18:51,464 --> 00:18:53,214 Okay, we've got some kale. 414 00:18:53,216 --> 00:18:54,507 [Ted] Dinosaur kale, 415 00:18:55,093 --> 00:18:57,301 and a giant can of potato chips. 416 00:18:57,378 --> 00:19:00,179 I have no clue how I'm gonna do potato chips. 417 00:19:00,181 --> 00:19:02,723 [Ted] Ready to see your gargantuan fourth ingredient? 418 00:19:03,434 --> 00:19:05,309 What have we got? 419 00:19:07,230 --> 00:19:09,689 What the heck? 420 00:19:09,691 --> 00:19:12,900 [Ted] A gigantic spaghetti and meatballs. 421 00:19:13,778 --> 00:19:14,944 That is unbelievable. 422 00:19:14,946 --> 00:19:16,395 -That's ridiculous. -Yeah 423 00:19:16,397 --> 00:19:19,407 Where do people find things this big? This is crazy. 424 00:19:20,201 --> 00:19:21,492 I got this. 425 00:19:21,494 --> 00:19:23,161 Thirty minutes to create your entrees. 426 00:19:25,165 --> 00:19:26,205 Clock starts now. 427 00:19:26,916 --> 00:19:27,665 -Let's go. -Okay let's go. 428 00:19:27,667 --> 00:19:29,917 Go big, go big. 429 00:19:29,919 --> 00:19:33,963 [Geoffrey] This giant bowl has about 150 pounds of pasta, 430 00:19:34,007 --> 00:19:35,298 forty pounds of meat, 431 00:19:35,300 --> 00:19:37,091 ten pounds of sauce, 432 00:19:37,093 --> 00:19:38,301 and five pounds of parmesan cheese. 433 00:19:38,344 --> 00:19:39,677 It's the real deal. 434 00:19:39,754 --> 00:19:41,304 [Amanda] Everybody says I always make too much 435 00:19:41,339 --> 00:19:42,638 when I have people over for dinner. 436 00:19:42,640 --> 00:19:44,140 Do you think that's enough for five? 437 00:19:44,142 --> 00:19:46,142 At the Freitag household? No. 438 00:19:46,144 --> 00:19:47,501 [laughing] 439 00:19:48,605 --> 00:19:50,170 [Chase] I'm going straight for the pasta, 440 00:19:50,172 --> 00:19:52,190 'cause I feel like I can pu a good sauce on that 441 00:19:52,192 --> 00:19:54,650 and really wow the judges. 442 00:19:54,694 --> 00:19:57,486 I'm gonna make a bison Marsala pasta 443 00:19:57,488 --> 00:19:58,821 with a kale salad. 444 00:19:59,782 --> 00:20:01,782 I opened the potato chips. 445 00:20:01,817 --> 00:20:02,867 First thing that comes to mind, 446 00:20:02,944 --> 00:20:04,744 let's make a breading for my bison. 447 00:20:04,820 --> 00:20:07,997 I add bison to the potato chips, 448 00:20:08,041 --> 00:20:11,250 and I throw that in a pan of butter, shallots and garlic. 449 00:20:11,252 --> 00:20:13,294 That's gonna be the base of my pasta sauce. 450 00:20:14,964 --> 00:20:16,797 Mmm-hmm. 451 00:20:16,874 --> 00:20:20,051 [Amanda] We have a giant can of potato chips in the basket, 452 00:20:20,053 --> 00:20:21,636 which I'm really excited about, 453 00:20:21,712 --> 00:20:23,846 because I just love crispy, crunchy, salty things. 454 00:20:23,848 --> 00:20:26,349 You just have to figure out what do you do with it? 455 00:20:26,384 --> 00:20:28,100 Making chicken fried steak out of that will be great. 456 00:20:30,438 --> 00:20:32,730 My dish is inspired by a good old comfort classic, 457 00:20:32,732 --> 00:20:34,565 chicken-fried steak. 458 00:20:34,567 --> 00:20:37,985 [Naya] I'm making panko and potato-chip crusted biso 459 00:20:37,987 --> 00:20:39,862 over a parmesan mashed potatoes 460 00:20:39,864 --> 00:20:41,906 and a cream tail-meat sauce 461 00:20:41,983 --> 00:20:44,575 with some of the meatball from the spaghetti and meatball dish. 462 00:20:44,577 --> 00:20:46,869 I wanna make sure the bison cooks through in time, 463 00:20:46,871 --> 00:20:49,538 so, I'm trying my hardest to get it as thin as possibl 464 00:20:49,540 --> 00:20:51,457 Last round, I completely panicked. 465 00:20:51,534 --> 00:20:53,376 This round, I really just wanna bring it. 466 00:20:53,378 --> 00:20:55,294 Chef Naya, how you feeling about this? 467 00:20:55,296 --> 00:20:56,879 I'm feeling confident. 468 00:20:56,881 --> 00:20:58,005 I'm not freaking out like I was before. 469 00:20:58,007 --> 00:20:59,298 Okay, good. 470 00:21:01,010 --> 00:21:02,802 [Geoffrey] Bison is a giant animal 471 00:21:02,878 --> 00:21:04,262 called buffalo sometimes. 472 00:21:04,264 --> 00:21:05,888 It's really delicious. 473 00:21:05,890 --> 00:21:07,156 It doesn't have a lot of fat. 474 00:21:07,158 --> 00:21:09,016 You've gotta be careful when you cook it. 475 00:21:09,018 --> 00:21:11,102 [Max] I know that I can kind of treat this like 476 00:21:11,178 --> 00:21:13,646 a classic American steak dinner. 477 00:21:13,648 --> 00:21:15,940 I'm making a homestyle bison steak 478 00:21:16,017 --> 00:21:17,483 and southern-style kale. 479 00:21:17,485 --> 00:21:20,236 [Millie] Dinosaur kale, how delicious. 480 00:21:20,238 --> 00:21:21,779 You know it can get approximately three to four feet. 481 00:21:21,781 --> 00:21:23,114 [Amanda] Wow! 482 00:21:23,116 --> 00:21:24,282 You know, I'm a tall girl, so, I like tall things. 483 00:21:24,358 --> 00:21:25,508 [Amanda laughing] 484 00:21:25,510 --> 00:21:26,701 And, you know, it has a great flavor. 485 00:21:28,496 --> 00:21:30,454 Dinosaur kale is right up my alley. 486 00:21:32,917 --> 00:21:36,627 I choose to use some beef stock, 487 00:21:36,629 --> 00:21:40,298 demi, vinegar, to go along with the garlic and onions. 488 00:21:40,300 --> 00:21:44,176 Demi is a concentrated meat Jell-O 489 00:21:44,211 --> 00:21:47,555 that imparts a ton of flavor in a little bit amount of time. 490 00:21:49,183 --> 00:21:51,350 Then I start grabbing some bacon from the pantry, 491 00:21:51,352 --> 00:21:53,936 because I know I have to get the bacon cooking 492 00:21:53,938 --> 00:21:55,896 so I can braise the kale. 493 00:21:57,191 --> 00:21:59,191 [Ted] Twenty minutes left, Chefs. 494 00:21:59,193 --> 00:22:00,568 -I'm gonna go take a peek. -[Amanda] All right. 495 00:22:00,570 --> 00:22:01,652 See what's happening. 496 00:22:01,654 --> 00:22:03,446 I wanna see that giant pasta in action. 497 00:22:03,448 --> 00:22:04,513 Right on. 498 00:22:05,825 --> 00:22:07,283 -How's it goin'? -How are you? 499 00:22:07,285 --> 00:22:08,659 I'm doin' pretty good. 500 00:22:08,661 --> 00:22:10,161 By the way, I love your name. Chase Davis. 501 00:22:10,237 --> 00:22:11,662 -You should be, like, a running back. -[laughing] 502 00:22:11,739 --> 00:22:13,998 How are you gonna use that giant bowl of spaghetti? 503 00:22:14,000 --> 00:22:15,499 I'm making a pasta dish right now. 504 00:22:15,501 --> 00:22:17,418 You're making pasta on top of pasta? 505 00:22:17,420 --> 00:22:18,544 Pasta on top of pasta, it's gonna be. 506 00:22:18,546 --> 00:22:19,503 You're joking? 507 00:22:19,580 --> 00:22:21,464 I'm gonna do pasta as my base, 508 00:22:21,507 --> 00:22:24,008 then I'm gonna top it with a Marsala cream sauce. 509 00:22:24,010 --> 00:22:25,009 I'm going big. 510 00:22:25,011 --> 00:22:26,886 Wow! Thank you. 511 00:22:26,888 --> 00:22:29,555 All right, Max, who's your biggest competitor here? 512 00:22:29,632 --> 00:22:32,058 Maybe you, based on the judging last round. 513 00:22:32,060 --> 00:22:33,059 Well, you sucked. 514 00:22:33,061 --> 00:22:34,643 [laughing] 515 00:22:34,687 --> 00:22:36,245 -I think Naya. -[Geoffrey] Naya? 516 00:22:36,247 --> 00:22:38,481 As I said, if she didn't like how she cooked last round 517 00:22:38,483 --> 00:22:39,940 and she cooked that well-- 518 00:22:39,942 --> 00:22:41,525 She was complaining and whining and all that, 519 00:22:41,560 --> 00:22:42,860 -but it was delicious, right? -Yeah, exactly. 520 00:22:42,937 --> 00:22:44,278 You better watch out for Naya, I agree with you. 521 00:22:44,355 --> 00:22:45,613 All right. Thank you, guys. 522 00:22:45,615 --> 00:22:47,089 Fifteen minutes! 523 00:22:48,242 --> 00:22:50,618 -Naya, how you feelin'? -Good, it's coming together. 524 00:22:50,620 --> 00:22:52,244 All right, you don't have a lot of time. 525 00:22:54,165 --> 00:22:55,539 [Naya] As a private caterer 526 00:22:55,616 --> 00:22:58,167 I am hoping to take my business to the next level 527 00:22:58,169 --> 00:23:00,503 by securing my own kitchen space, 528 00:23:00,505 --> 00:23:02,755 so I really need this $10,000. 529 00:23:05,885 --> 00:23:07,218 Things are going well. 530 00:23:07,294 --> 00:23:09,345 My sauce is looking good. It's tasting good. 531 00:23:10,390 --> 00:23:13,933 My bison, I de-glazed it with Marsala wine. 532 00:23:13,935 --> 00:23:16,519 It's sweet, and goes well with the cream. 533 00:23:17,605 --> 00:23:18,896 Less than ten minutes left, Chefs. 534 00:23:21,192 --> 00:23:23,025 [Max] After that, with the potato chips, 535 00:23:23,069 --> 00:23:24,902 I knew I wanted to do something crazy. 536 00:23:24,979 --> 00:23:27,863 Some kind of rehydrated mashed potatoes, 537 00:23:27,865 --> 00:23:31,200 and I could use the pasta as the thickener. 538 00:23:31,202 --> 00:23:33,285 This is nothing I've ever done before, 539 00:23:33,287 --> 00:23:34,787 but I'm pretty sure it will work. 540 00:23:34,789 --> 00:23:36,664 Max is gonna give us southern comfort. 541 00:23:36,666 --> 00:23:40,751 He has his seared meat, he has the mashed potatoes. 542 00:23:41,337 --> 00:23:42,962 [Naya] I go to check on my bison. 543 00:23:42,964 --> 00:23:45,256 They're lookin' good, so I pull them out the fryer. 544 00:23:45,332 --> 00:23:47,550 I have a good crisp crunch on them. 545 00:23:47,552 --> 00:23:49,718 You've got four minutes, ten seconds left. 546 00:23:51,722 --> 00:23:53,556 My flavors are definitely bi 547 00:23:53,558 --> 00:23:55,266 Beautiful kale salad. 548 00:23:55,268 --> 00:23:56,976 My pasta sauce is tasty. 549 00:23:56,978 --> 00:23:58,561 I'm comin' to win. 550 00:23:58,563 --> 00:24:01,772 All right, guys, make it gargantuan in flavor! 551 00:24:01,849 --> 00:24:03,649 For more flavor and texture 552 00:24:04,777 --> 00:24:07,027 I've fried up kale before, so I knew what it was gonna do. 553 00:24:07,947 --> 00:24:10,030 Deep-fried crispy kale. 554 00:24:10,992 --> 00:24:12,950 I'm going big So, I grate some cheese. 555 00:24:13,453 --> 00:24:15,035 It adds a different dimensio 556 00:24:15,112 --> 00:24:16,996 It really makes the dish pop. 557 00:24:16,998 --> 00:24:19,832 I just start by putting my mashed potatoes down, 558 00:24:19,834 --> 00:24:21,917 and I go ahead and slice my bison. 559 00:24:21,919 --> 00:24:24,753 I feel like I have definitely stepped it up from last round. 560 00:24:24,797 --> 00:24:26,922 [Millie] Full-on, big, bold flavors. 561 00:24:26,966 --> 00:24:29,758 [Ted] Time is not on your side now, Chefs. 562 00:24:29,760 --> 00:24:33,095 Ten, nine, eight, seven... 563 00:24:33,097 --> 00:24:34,889 If you love it, we'll love it. 564 00:24:34,965 --> 00:24:39,351 [Ted] ...five, four, three, two, one. 565 00:24:39,812 --> 00:24:41,395 Time's up! 566 00:24:41,397 --> 00:24:42,688 [applauding] 567 00:24:42,765 --> 00:24:44,130 Good job, Chef. 568 00:24:46,903 --> 00:24:48,569 [Max] The rib roast I thought was perfect, 569 00:24:48,646 --> 00:24:50,613 'cause I got a nice sear on it. 570 00:24:53,784 --> 00:24:55,993 [Naya] This round I feel a little more comfortable. 571 00:24:55,995 --> 00:24:57,703 I feel like I'm gonna make the next round. 572 00:24:58,080 --> 00:24:59,830 What did you make? 573 00:24:59,832 --> 00:25:01,557 [Chase] Looking at Naya's dish, I said, 574 00:25:01,559 --> 00:25:03,918 "Oh, we got some competition this round. Let's bring it." 575 00:25:12,178 --> 00:25:14,303 Chefs, for the entree round we gave you 576 00:25:14,305 --> 00:25:17,097 a gargantuan serving of spaghetti and meatball, 577 00:25:18,017 --> 00:25:19,225 bison rib roast, 578 00:25:19,727 --> 00:25:21,685 dinosaur kale, 579 00:25:21,687 --> 00:25:23,521 and a giant can of potato chips. 580 00:25:24,398 --> 00:25:25,981 Chef Chase, what did you make? 581 00:25:26,025 --> 00:25:29,735 I prepared for you a bison Marsala pasta 582 00:25:29,812 --> 00:25:33,906 sitting on a toasted crostin with a kale salad. 583 00:25:39,121 --> 00:25:40,279 This is absolutely delicious. 584 00:25:41,290 --> 00:25:43,582 Because I took this beautiful crostini 585 00:25:43,584 --> 00:25:45,334 and I put it on top, 586 00:25:45,378 --> 00:25:47,378 and I got something crispy, crunchy, 587 00:25:47,454 --> 00:25:49,630 and overall what we want is texture, right? 588 00:25:51,634 --> 00:25:52,841 I'm a little confused by this dish. 589 00:25:54,554 --> 00:25:58,222 This kale-pepper relish is tasty, 590 00:25:58,224 --> 00:26:01,559 but I just don't understand the philosophy behind the dish. 591 00:26:01,561 --> 00:26:03,227 It seems disjointed. 592 00:26:03,229 --> 00:26:05,229 This is, like, definitely big and bold, 593 00:26:05,231 --> 00:26:08,440 but I'm a little turned off by pasta on top of bread. 594 00:26:08,943 --> 00:26:10,550 [Amanda] I think the salad itself 595 00:26:10,552 --> 00:26:13,279 feels more like a condiment than an actual salad, 596 00:26:13,281 --> 00:26:15,072 and that's why Geoffrey, he's calling it a relish. 597 00:26:15,149 --> 00:26:16,407 But it's super-tasty. 598 00:26:16,483 --> 00:26:18,033 I like the crunch of the peppers. 599 00:26:18,077 --> 00:26:19,785 I like the acidity in there 600 00:26:19,787 --> 00:26:23,497 Um, I was watching you cook the bison. 601 00:26:23,499 --> 00:26:25,791 You got some crispiness on it, a nice sear, 602 00:26:25,793 --> 00:26:27,376 but when you put it in the sauce, 603 00:26:27,378 --> 00:26:30,254 we've lost some of the textural element. 604 00:26:31,882 --> 00:26:33,090 As you may have heard, 605 00:26:33,092 --> 00:26:34,842 if you win this thing you get $10,000. 606 00:26:34,918 --> 00:26:36,218 Any idea of what you might do with that? 607 00:26:36,220 --> 00:26:38,804 Yes. My grandmother died on Monday. 608 00:26:38,881 --> 00:26:40,306 Oh, my God. 609 00:26:40,308 --> 00:26:41,640 So, half of this will pay for the funeral, 610 00:26:41,717 --> 00:26:43,249 the food and stuff, 611 00:26:43,251 --> 00:26:45,728 but on a positive note, my mom is now cancer free, 612 00:26:45,730 --> 00:26:47,980 so I wanna take her on a vacation 613 00:26:48,057 --> 00:26:49,607 with the other half of that money. 614 00:26:49,683 --> 00:26:51,400 -Congratulations. -Thank you. 615 00:26:51,402 --> 00:26:53,902 -[Amanda] We're sorry for you loss. -Thank you. 616 00:26:54,238 --> 00:26:55,779 Next up, Chef Max. 617 00:26:55,781 --> 00:26:58,574 Today I prepared a bison steak 618 00:26:58,576 --> 00:27:00,909 mashed potatoes with the potato chips 619 00:27:00,911 --> 00:27:02,286 and some of the noodles. 620 00:27:02,288 --> 00:27:05,122 And then I made a southern-style braised kale. 621 00:27:06,292 --> 00:27:07,649 [Amanda] Just like in your first course, 622 00:27:07,651 --> 00:27:10,169 you were really creative to take the noodles 623 00:27:10,245 --> 00:27:13,047 and the potato chips to create a mashed potato. 624 00:27:13,049 --> 00:27:16,508 This could have gotten really weird, gummy and starchy. 625 00:27:16,510 --> 00:27:18,886 But it works, and it's so tasty. 626 00:27:18,888 --> 00:27:20,304 It works so well with the bison. 627 00:27:20,973 --> 00:27:22,139 Thank you so much, Chef. 628 00:27:23,184 --> 00:27:24,725 [Geoffrey] Kale's used two ways. 629 00:27:24,727 --> 00:27:26,852 The potatoes are used two ways. 630 00:27:26,929 --> 00:27:29,563 The bison's cooked perfectl with a gorgeous color. 631 00:27:29,982 --> 00:27:31,482 I taste every ingredient, 632 00:27:31,558 --> 00:27:33,275 with several layers of every ingredient. 633 00:27:33,319 --> 00:27:34,652 So, this is very learned cooking. 634 00:27:35,404 --> 00:27:36,362 Thank you, Chef. 635 00:27:36,438 --> 00:27:37,905 [Millie] It is full of flavor. 636 00:27:37,907 --> 00:27:40,199 Gargantuan to the tenth power 637 00:27:41,035 --> 00:27:43,118 Very herbaceous mashed potatoes. 638 00:27:43,162 --> 00:27:45,954 Braised greens that taste slow-cooked. 639 00:27:45,956 --> 00:27:47,498 The only thing I could say for the bison, 640 00:27:47,500 --> 00:27:48,624 it was very chewy. 641 00:27:50,127 --> 00:27:51,335 Finally, Chef Naya. 642 00:27:51,412 --> 00:27:56,006 I made a potato-chip-crusted bison 643 00:27:56,008 --> 00:27:58,509 over mashed potatoes 644 00:27:58,511 --> 00:28:01,095 with a cream kale 645 00:28:01,097 --> 00:28:03,430 and the gargantuan meatball sauce. 646 00:28:04,266 --> 00:28:05,599 Who are you playing for, Naya? 647 00:28:05,601 --> 00:28:06,850 I have my three babies at home. 648 00:28:06,852 --> 00:28:08,227 -I have a 12-year-old... -Oh, wow. 649 00:28:08,229 --> 00:28:10,604 -A two-year-old and a six-month-old. -Wow. 650 00:28:10,606 --> 00:28:11,897 And so I have to make them proud. 651 00:28:11,974 --> 00:28:13,399 I've gotta come home with the win. 652 00:28:13,475 --> 00:28:15,609 Oh, you've got your hands full. 653 00:28:17,071 --> 00:28:19,405 Let me tell you somethin'. This is it. 654 00:28:19,481 --> 00:28:21,990 This is what I'm talking about, okay? 655 00:28:22,025 --> 00:28:26,787 You took that gargantuan spaghetti and meatballs and used it the best, 656 00:28:26,789 --> 00:28:30,207 and created this delicious tomato sauce. 657 00:28:30,209 --> 00:28:31,750 [Amanda] The dinosaur kale is great too. 658 00:28:31,752 --> 00:28:34,795 It's just simply cooked and strewn around. 659 00:28:34,797 --> 00:28:37,339 -It really goes well with the pan gravy. -Thank you. 660 00:28:37,341 --> 00:28:38,757 The bison's very tender. 661 00:28:38,759 --> 00:28:40,676 -I'm kinda shocked. -Me too. 662 00:28:40,678 --> 00:28:42,611 [Geoffrey] But I wouldn't cut it. 663 00:28:42,613 --> 00:28:44,888 -It looks like it ran into a propeller, you know. -Okay. [laughs] 664 00:28:44,890 --> 00:28:47,683 And it's on the edge of too salty. 665 00:28:47,727 --> 00:28:50,477 -[Amanda] Yep. -Thank you. 666 00:28:50,479 --> 00:28:52,646 Okay, now, the judges will decide 667 00:28:52,648 --> 00:28:54,857 the two-chef lineup for the dessert round. 668 00:28:55,776 --> 00:28:57,383 [Chase] My dish was good. 669 00:28:57,385 --> 00:28:59,987 They were a little confused which route I was going with. 670 00:28:59,989 --> 00:29:03,073 I feel like I might be a little safe, 671 00:29:03,075 --> 00:29:05,033 but you never know. 672 00:29:05,035 --> 00:29:07,077 Walking away now, would just... 673 00:29:07,079 --> 00:29:09,329 I'll be heartbroken. [chuckles] 674 00:29:16,297 --> 00:29:19,631 So, whose dish is on the chopping block? 675 00:29:29,727 --> 00:29:31,477 [Ted] Chef Chase, you've been chopped. 676 00:29:31,479 --> 00:29:32,853 Judges... 677 00:29:32,855 --> 00:29:38,192 Chef Chase, your concept was big and bold. 678 00:29:38,194 --> 00:29:41,737 However, we felt, like, this wasn't a composed dish. 679 00:29:43,199 --> 00:29:44,656 We had to chop you. 680 00:29:44,733 --> 00:29:45,949 [Amanda] Thank you, Chef, for being here. 681 00:29:47,244 --> 00:29:49,161 I'm a little disappointed. 682 00:29:49,163 --> 00:29:51,622 Bringing this title home would have been everything. 683 00:29:56,921 --> 00:29:58,921 [Ted] Chef Naya, Chef Max, 684 00:29:58,923 --> 00:30:01,799 Who is the next Chopped champion? 685 00:30:01,801 --> 00:30:03,634 I know I'm the next Chopped champion. 686 00:30:03,636 --> 00:30:05,385 It's weird, because you're looking at me. 687 00:30:05,387 --> 00:30:07,054 [chuckles] 688 00:30:07,056 --> 00:30:09,306 All right, let's check out your ingredients. 689 00:30:12,853 --> 00:30:14,228 Please open your dessert baskets. 690 00:30:15,314 --> 00:30:16,313 [laughing] 691 00:30:16,390 --> 00:30:18,315 What is it? 692 00:30:18,392 --> 00:30:20,234 [Ted] A giant gummy snake. 693 00:30:21,403 --> 00:30:24,112 Oh, my God, like, how much does this thing weigh? 694 00:30:24,114 --> 00:30:26,406 And it's sticky too. [laughing] Gross. 695 00:30:26,408 --> 00:30:28,200 I don't even know what this is right now. 696 00:30:28,235 --> 00:30:30,536 [Ted] Mega chocolate cookie bar. 697 00:30:30,538 --> 00:30:32,538 Here's strawberries. 698 00:30:33,165 --> 00:30:35,374 [Ted] Long-stem strawberries 699 00:30:35,376 --> 00:30:38,126 plus the whopper under there. 700 00:30:42,174 --> 00:30:43,799 The suspense is killing me. 701 00:30:45,219 --> 00:30:46,718 [Ted] Here goes nothing. 702 00:30:52,601 --> 00:30:55,060 -I knew it! I knew it! -What is that? 703 00:30:55,062 --> 00:30:59,106 [Ted] It's a gargantuan ice-cream sundae. 704 00:31:00,150 --> 00:31:01,817 Oh, I'm so happy right now. 705 00:31:02,695 --> 00:31:04,528 [Ted] Thirty minutes to get dessert done. 706 00:31:05,948 --> 00:31:07,197 Clock starts now. 707 00:31:10,286 --> 00:31:12,452 [Millie] A gigantic ice-cream sundae, 708 00:31:12,454 --> 00:31:13,704 mega chocolate cookie. 709 00:31:13,706 --> 00:31:17,165 These are all big, bold, delicious flavors. 710 00:31:17,167 --> 00:31:19,267 -We're about to have a good day. -[laughs] 711 00:31:19,269 --> 00:31:21,503 -[Amanda] Even a little of that scoop looks good. -[Millie] I agree with you. 712 00:31:21,505 --> 00:31:23,505 It's like what are you scoopin' from there? 713 00:31:25,676 --> 00:31:28,427 I've never seen an ice-cream sundae this big in my life. 714 00:31:30,014 --> 00:31:31,722 It looks to be vanilla ice-cream. 715 00:31:31,798 --> 00:31:33,765 I can see some rainbow sprinkles, 716 00:31:33,767 --> 00:31:36,310 and in the back, I can see a giant cookie. 717 00:31:36,312 --> 00:31:37,853 I see the whipped cream, and I think... 718 00:31:37,888 --> 00:31:39,454 [blender whirrs] 719 00:31:39,456 --> 00:31:42,024 I'm making whipped cream and giant cookie ice-cream 720 00:31:42,067 --> 00:31:43,734 with chocolate-cake donuts. 721 00:31:43,903 --> 00:31:45,293 This could be something 722 00:31:45,295 --> 00:31:47,154 that maybe the judges have never seen before. 723 00:31:47,156 --> 00:31:49,823 You know, I wanna coat the donuts in chocolate, 724 00:31:49,825 --> 00:31:53,660 so I cut the mega chocolate cookie bar. 725 00:31:53,737 --> 00:31:58,332 I add the chocolate to a po with a little bit of cream to temper it. 726 00:31:58,334 --> 00:31:59,416 Naya, how you doin'? 727 00:31:59,493 --> 00:32:01,251 I'm doin' good. I'm feeling confident. 728 00:32:01,253 --> 00:32:02,669 [Max] I'm going up against Naya. 729 00:32:02,671 --> 00:32:04,338 I've enjoyed working with he 730 00:32:04,340 --> 00:32:06,924 Unfortunately, now we have to stop being friends, 731 00:32:06,926 --> 00:32:08,216 and I've gotta get to business. 732 00:32:12,389 --> 00:32:13,822 [Naya] At this point, 733 00:32:13,824 --> 00:32:15,599 I know that Max is a strong competitor. 734 00:32:15,676 --> 00:32:18,060 But I also know I can definitely beat him. 735 00:32:18,812 --> 00:32:21,355 I see this giant gummy snak 736 00:32:21,357 --> 00:32:23,732 and I'm just, like, this thing is bigger than I am. 737 00:32:23,734 --> 00:32:27,611 [Amanda] This giant gummy snake is 8-feet long, 738 00:32:27,613 --> 00:32:29,947 cherry and blue raspberry flavored. 739 00:32:29,949 --> 00:32:31,431 [Geoffrey] Wow! 740 00:32:31,433 --> 00:32:33,909 [Naya] I'm making chocolate molten lava cake 741 00:32:35,204 --> 00:32:37,412 and a merlot strawberry reduction 742 00:32:37,456 --> 00:32:39,623 with the gummy snake. 743 00:32:39,700 --> 00:32:41,792 The snake has an artificial taste to it, 744 00:32:41,794 --> 00:32:44,419 so I really wanna balance it out with fresh berries. 745 00:32:49,218 --> 00:32:51,843 Chefs, just under ten minutes to go here! 746 00:32:53,806 --> 00:32:57,516 [Max] I see this giant, sticky, gummy snake. 747 00:32:57,518 --> 00:32:59,017 I see that it's red and blue 748 00:32:59,094 --> 00:33:01,812 so I can use the red part with the strawberries 749 00:33:01,888 --> 00:33:03,772 and the cherries on the ice-cream, 750 00:33:03,774 --> 00:33:05,107 and make a killer jam. 751 00:33:06,860 --> 00:33:08,652 I'm really worried about Max's ice-cream. 752 00:33:08,729 --> 00:33:11,446 It's been in the ice-cream machine for a long time. 753 00:33:12,950 --> 00:33:14,866 [Geoffrey] When you keep ice-cream in the cooler too long, 754 00:33:14,868 --> 00:33:17,244 you get a beautiful product, but it's called butter. 755 00:33:19,873 --> 00:33:21,790 [Max] I know I've got about six minutes, 756 00:33:21,792 --> 00:33:23,625 so I start my donut dough. 757 00:33:23,669 --> 00:33:26,336 I choose donuts 'cause it's quick and easy to make. 758 00:33:26,413 --> 00:33:28,422 And even if I messed it up in the fryer, 759 00:33:28,424 --> 00:33:29,898 it's only two or three minutes. 760 00:33:29,900 --> 00:33:32,259 Versus a cake, where you can't bake it again. 761 00:33:32,261 --> 00:33:34,136 I have a lot of respect for Naya right now. 762 00:33:34,138 --> 00:33:35,403 Do we have oranges? 763 00:33:35,405 --> 00:33:38,265 She has gone from no confidence at all... 764 00:33:38,341 --> 00:33:40,308 I'm not goin' down, so... 765 00:33:40,310 --> 00:33:43,020 ...to, like, running on complete 100%, 766 00:33:43,022 --> 00:33:44,596 and it's so nice to see. 767 00:33:45,065 --> 00:33:47,482 [Naya] I check on my cake. Ugh, my cake is not... 768 00:33:47,484 --> 00:33:51,778 And they're not rising, so, I'm starting to panic. 769 00:33:51,780 --> 00:33:53,655 [Amanda] Naya is worried about her cake. 770 00:33:53,657 --> 00:33:55,699 She did just turn up the temperature in the oven. 771 00:33:55,701 --> 00:33:57,200 Not always the best solution. 772 00:33:57,786 --> 00:33:59,828 This is intense. 773 00:33:59,830 --> 00:34:01,455 The cake is not rising right. 774 00:34:01,531 --> 00:34:02,831 [Geoffrey] Naya is sweating it. 775 00:34:13,218 --> 00:34:15,427 [Naya] I go to check on my cake. 776 00:34:15,429 --> 00:34:16,628 Time is running out, 777 00:34:16,630 --> 00:34:19,181 and I still see that they're not rising. 778 00:34:19,224 --> 00:34:22,267 Naya has the mega chocolate cookie bar 779 00:34:22,269 --> 00:34:24,519 inside of her molten lava cake. 780 00:34:24,521 --> 00:34:26,146 So, if it doesn't work, 781 00:34:26,148 --> 00:34:27,689 there's a basket ingredient in there. 782 00:34:27,691 --> 00:34:29,316 [Naya] Oh, my gosh. 783 00:34:29,392 --> 00:34:30,859 I'm gonna need to leave these in there 784 00:34:30,861 --> 00:34:32,152 until the very last minute. 785 00:34:34,198 --> 00:34:35,297 [Ted] All right, Chefs, 786 00:34:35,299 --> 00:34:36,889 we are south of two minutes here. 787 00:34:37,659 --> 00:34:39,785 [Max] The ice-cream comes ou of the ice-cream machine, 788 00:34:39,861 --> 00:34:42,370 I fold in some chopped-up cookie, 789 00:34:42,372 --> 00:34:45,207 I taste it, and it tasted like an ice-cream party. 790 00:34:45,250 --> 00:34:48,043 [Naya] I'm making a salted caramel to go with my dessert. 791 00:34:49,004 --> 00:34:50,462 I'm adding a lot of salt, 792 00:34:50,464 --> 00:34:52,005 because I wanna make sure that saltiness 793 00:34:52,007 --> 00:34:53,256 comes out in my sauce. 794 00:34:56,637 --> 00:34:58,512 I pulled my tempered chocolate, 795 00:34:58,514 --> 00:35:00,097 and I spoon it over my donut 796 00:35:00,099 --> 00:35:01,973 and I add sea salt. 797 00:35:01,975 --> 00:35:04,101 Because you have to have salt with sweet. 798 00:35:05,938 --> 00:35:08,271 Forty-five seconds, now. 799 00:35:08,273 --> 00:35:10,690 [Naya] I have to get these cakes out of the oven 800 00:35:10,767 --> 00:35:11,858 I don't have any more time. 801 00:35:11,860 --> 00:35:13,652 I have to plate these now. 802 00:35:13,654 --> 00:35:15,737 [Amanda] Naya, finish up. Is it gonna impress us? 803 00:35:15,781 --> 00:35:17,188 Yes! 804 00:35:17,190 --> 00:35:18,406 That's a very different chef from that first round. 805 00:35:18,408 --> 00:35:19,841 [Millie] That's what I'm talking about! 806 00:35:19,843 --> 00:35:22,869 [Ted] And, final seconds of the final round, Chefs! 807 00:35:22,946 --> 00:35:24,830 Ten, nine... 808 00:35:24,832 --> 00:35:27,290 eight, seven, six, 809 00:35:27,367 --> 00:35:29,417 five, four, 810 00:35:29,419 --> 00:35:32,921 three, two, one! 811 00:35:32,923 --> 00:35:35,549 -Time's up! -[judges applauding] 812 00:35:39,888 --> 00:35:42,472 [Naya] I'm just a little worried that my molten lava cake 813 00:35:42,549 --> 00:35:44,057 did not rise how I wanted it to, 814 00:35:44,134 --> 00:35:45,767 but I think once it cools a little, 815 00:35:45,769 --> 00:35:47,310 it might just be perfect, I don't know. 816 00:35:48,522 --> 00:35:49,980 [Max] Oh, I want it so bad! 817 00:35:50,056 --> 00:35:51,690 [chuckles] I want it so bad 818 00:35:51,766 --> 00:35:54,317 I want it more than a giant bowl of spaghetti! [laughs] 819 00:35:59,074 --> 00:36:00,991 [Ted] Chef Naya, Chef Max. 820 00:36:01,067 --> 00:36:04,202 We shocked you with a gargantuan ice cream sundae. 821 00:36:04,279 --> 00:36:06,955 Your other ingredients, a giant gummy snake, 822 00:36:06,957 --> 00:36:09,166 a mega chocolate cookie bar 823 00:36:09,242 --> 00:36:11,042 and long stem strawberries. 824 00:36:11,044 --> 00:36:12,669 All right, chef Naya. What do we have? 825 00:36:13,213 --> 00:36:15,088 A chocolate molten lava cake, 826 00:36:15,090 --> 00:36:17,632 and salted caramel 827 00:36:17,634 --> 00:36:20,510 with a Merlot strawberry reduction. 828 00:36:26,268 --> 00:36:27,684 [Amanda] I love chocolate, 829 00:36:27,761 --> 00:36:30,103 so here's this yummy, warm, chocolate cake, 830 00:36:30,856 --> 00:36:32,981 and it is molten. 831 00:36:32,983 --> 00:36:34,316 -[chuckles] -[Amanda] Very molten. 832 00:36:34,318 --> 00:36:35,692 Could have used one solid minute, 833 00:36:35,694 --> 00:36:38,361 -like, 60 more seconds, -Yes. Yeah. 834 00:36:38,363 --> 00:36:41,323 -'Cause it is more cake batter than cake. -[Naya] Yeah. 835 00:36:41,325 --> 00:36:43,033 [exhales] 836 00:36:43,035 --> 00:36:45,410 -[Geoffrey] This is the best thing on the plate. -[Naya] Okay. 837 00:36:45,412 --> 00:36:48,580 I would love to see some of those beautiful strawberries here, 838 00:36:48,657 --> 00:36:50,040 so I could just dip it in here, or dip it in there, 839 00:36:50,042 --> 00:36:51,416 maybe, you know, chocolate dip my strawberries. 840 00:36:51,493 --> 00:36:53,001 -Right. -[Naya] Yeah, yeah. 841 00:36:53,003 --> 00:36:56,338 But this is almost perfect, it just needed time. 842 00:36:56,340 --> 00:36:57,589 Thank you, Chef. 843 00:36:57,591 --> 00:37:00,842 Naya, it's absolutely delicious. 844 00:37:00,844 --> 00:37:02,444 It's decadent. 845 00:37:02,446 --> 00:37:04,137 -The caramel's absolutely delicious. -[Naya] Yeah. 846 00:37:04,214 --> 00:37:05,597 However, it's not salted. 847 00:37:06,934 --> 00:37:08,975 I put salt in there. 848 00:37:09,052 --> 00:37:10,810 -I got lots of salt. Yeah! -You got lots of salt in there? 849 00:37:10,812 --> 00:37:12,812 It's not coming through like a salted caramel. 850 00:37:12,814 --> 00:37:14,356 -[Naya] Okay. -It's coming through as a sweet caramel. 851 00:37:14,399 --> 00:37:15,899 -I'm so sorry. -[Millie] But, overall, 852 00:37:15,901 --> 00:37:18,026 -absolutely delicious. -Thank you. 853 00:37:19,196 --> 00:37:22,155 And now for our last dish, from Chef Max. 854 00:37:22,157 --> 00:37:24,449 Chefs, I made for you a whipped cream 855 00:37:24,451 --> 00:37:26,785 and giant cookie ice cream. 856 00:37:26,787 --> 00:37:30,497 I made a cake donut with a chocolate glaze, 857 00:37:30,499 --> 00:37:36,711 and a cherry, strawberry, and giant snake jam. 858 00:37:36,713 --> 00:37:40,507 The strawberry jam that you made is so good. 859 00:37:40,509 --> 00:37:42,801 Because it's so concentrated in flavor, 860 00:37:42,803 --> 00:37:44,844 -it's red-flavored. [laughs] -Yeah! 861 00:37:44,921 --> 00:37:46,888 -The donut's a little dense. -Yes, Chef. 862 00:37:46,890 --> 00:37:48,640 [Amanda] And I think the chocolate glaze on the outside 863 00:37:48,642 --> 00:37:51,851 -is also a little thick. -A little thick, yeah. Yes, Chef. 864 00:37:51,853 --> 00:37:53,603 There's a coffee shop that has these things, called... 865 00:37:54,523 --> 00:37:55,755 ...cake pops. 866 00:37:55,757 --> 00:37:57,816 And it's dense like this, and dry like this, 867 00:37:57,818 --> 00:37:59,567 and kind of overcooked like this. 868 00:37:59,569 --> 00:38:01,486 -[others laughing] -And I wanna be honest with you. 869 00:38:01,488 --> 00:38:03,029 The chocolate saves it, 870 00:38:03,106 --> 00:38:04,656 but what really saves it is the size, 871 00:38:04,733 --> 00:38:06,866 and the fact that when you just swirl it around, 872 00:38:06,868 --> 00:38:08,535 it's good, and it's fun, 873 00:38:08,537 --> 00:38:10,996 and it's, like, compelling to keep eating it. 874 00:38:12,082 --> 00:38:13,331 So... 875 00:38:14,001 --> 00:38:16,042 -It's a lot going on. -Yes. 876 00:38:16,044 --> 00:38:17,127 [Millie] But... 877 00:38:17,203 --> 00:38:18,837 it works. 878 00:38:18,839 --> 00:38:20,630 That big ice cream sundae, 879 00:38:20,632 --> 00:38:22,549 you took so many components from it. 880 00:38:22,551 --> 00:38:25,051 It brought me back to my childhood and I appreciate it. 881 00:38:25,053 --> 00:38:26,594 -Thank you so much, Chef. -[Millie] Mmm-hmm. 882 00:38:26,638 --> 00:38:28,054 All right, Chef Max, thank you. 883 00:38:28,682 --> 00:38:30,515 So, then. Who's the champion? 884 00:38:30,517 --> 00:38:32,225 We'll let you know soon. 885 00:38:37,399 --> 00:38:40,984 I absolutely think we got big, bold, gigantic flavors. 886 00:38:40,986 --> 00:38:44,446 Naya's beautiful taco, executed perfectly, 887 00:38:44,448 --> 00:38:46,197 with a great use of the basket. 888 00:38:46,199 --> 00:38:48,366 I like the fact that she didn't go the traditional 889 00:38:48,368 --> 00:38:50,827 salad route that you go with, with tacos. 890 00:38:50,904 --> 00:38:53,663 She pulled out some radicchio, some arugula, 891 00:38:53,665 --> 00:38:54,998 that bright, fresh dressing, 892 00:38:55,000 --> 00:38:57,375 and it was a perfect mouthful. 893 00:38:57,377 --> 00:38:58,835 Too bad it didn't have ox tail flavor. 894 00:38:58,837 --> 00:39:00,712 I know, I know, I know. 895 00:39:00,789 --> 00:39:02,547 And same for, like, Max, I mean, 896 00:39:02,549 --> 00:39:04,424 he said he boiled the ox tail, 897 00:39:04,426 --> 00:39:05,800 he made a delicious broth, let's face it. 898 00:39:05,802 --> 00:39:07,218 But I couldn't taste anythin 899 00:39:07,220 --> 00:39:08,803 that had anything to do with an ox tail. 900 00:39:08,805 --> 00:39:10,764 [Amanda] The fact that he thought of a pho, 901 00:39:10,840 --> 00:39:13,683 after looking at a three-foot tall nacho tower, 902 00:39:13,760 --> 00:39:15,352 is just wild to me, 903 00:39:15,354 --> 00:39:20,231 but I actually don't think he used the nacho tower enough. 904 00:39:21,526 --> 00:39:23,068 Entrees were, were really fun. 905 00:39:23,144 --> 00:39:24,694 Especially Naya's. 906 00:39:24,696 --> 00:39:28,698 I was just so relieved that Naya had this little comeback. 907 00:39:29,785 --> 00:39:33,370 She had this beautiful chicken fried bison steak, 908 00:39:33,372 --> 00:39:35,205 which was super tender. 909 00:39:35,207 --> 00:39:37,457 Well, don't forget the kale she had over on the top, 910 00:39:37,459 --> 00:39:39,209 it was braised it was the comfort food, 911 00:39:39,285 --> 00:39:41,461 -if you could have a snapshot of it. -Oh my god. 912 00:39:41,463 --> 00:39:43,213 On the other end of the spectrum, we had Max. 913 00:39:43,215 --> 00:39:44,714 He had this beautiful bison 914 00:39:44,716 --> 00:39:47,634 It looked like tuna cut rare, perfectly sliced, 915 00:39:47,636 --> 00:39:49,969 but his bison was a little tough. 916 00:39:49,971 --> 00:39:51,763 We were all afraid of the spaghetti, 917 00:39:51,840 --> 00:39:53,848 -and how the chefs were gonna give it back to us. -Uh-huh, yeah. 918 00:39:53,850 --> 00:39:56,768 [Amanda] Max put it with the potato chips and potato 919 00:39:56,770 --> 00:39:59,354 -It was a brilliant way to manipulate those ingredients. -[Geoffrey] Sure was. 920 00:39:59,398 --> 00:40:00,880 Mmm-hmm. I mean, clearly, 921 00:40:00,957 --> 00:40:03,024 they both know what they're doing around the kitchen. 922 00:40:03,068 --> 00:40:05,693 And they understood the assignment across the board. 923 00:40:05,695 --> 00:40:07,612 So, what happens, then? 924 00:40:10,951 --> 00:40:12,967 I think we know. 925 00:40:18,417 --> 00:40:21,292 [Max] I think I brought the judges the gargantuan flavors, 926 00:40:21,369 --> 00:40:23,711 the energy, I think I brought them exactly what they were looking for. 927 00:40:24,464 --> 00:40:26,506 [Naya] I want it so bad! 928 00:40:26,591 --> 00:40:29,342 I feel like I can, like, smell $10,000 right now. 929 00:40:29,419 --> 00:40:32,762 So, whose dish is on the chopping block? 930 00:40:48,447 --> 00:40:50,363 [Ted] Chef Naya, you've been chopped. 931 00:40:50,365 --> 00:40:52,532 -Oh my god... -[Ted] Judges? 932 00:40:52,609 --> 00:40:53,783 [Geoffrey] You are a gem, 933 00:40:53,860 --> 00:40:56,911 and you cooked the daylights out of today, 934 00:40:56,955 --> 00:40:59,456 and we couldn't believe how good that first course was. 935 00:40:59,458 --> 00:41:02,917 Very innovative, didn't have an ox tail, but neither did Max's... 936 00:41:02,919 --> 00:41:04,461 -[laughing] -...have ox tail flavor, right? 937 00:41:04,463 --> 00:41:06,754 The second round, you got going. 938 00:41:06,756 --> 00:41:09,757 Southern-style, homey, chicken fried bison. 939 00:41:09,801 --> 00:41:11,885 It just read a little salty for us. 940 00:41:11,887 --> 00:41:14,137 The third course, the execution was off, 941 00:41:14,214 --> 00:41:16,222 and so, we had to chop you. 942 00:41:16,299 --> 00:41:18,224 Understood, Thank you, guys! 943 00:41:18,301 --> 00:41:21,936 You cooked your tail off, I'm so proud of you! 944 00:41:21,938 --> 00:41:27,233 And just remember, you are the embodiment of infinite possibilities. 945 00:41:27,310 --> 00:41:29,319 I am a little surprised by the judge's decision. 946 00:41:30,489 --> 00:41:32,447 I thought I was a little saf 947 00:41:32,449 --> 00:41:34,157 Even though I didn't win, you know, 948 00:41:34,192 --> 00:41:35,200 I made it to the dessert round, 949 00:41:35,202 --> 00:41:36,475 so I'm proud of myself. 950 00:41:36,477 --> 00:41:38,995 I did it! I came here, I made it this far. 951 00:41:39,072 --> 00:41:40,914 And that means, Chef Max Robbins, 952 00:41:40,916 --> 00:41:43,249 you are the Chopped champi! 953 00:41:43,251 --> 00:41:46,336 And will be living large with an extra 10K in your pocket! 954 00:41:46,412 --> 00:41:48,463 -You did a really good job. -[applauding] 955 00:41:48,548 --> 00:41:50,215 Thank you guys. Thank you! 956 00:41:50,217 --> 00:41:52,217 I executed food the way I wanted to. 957 00:41:52,219 --> 00:41:53,751 Way to go, man. 958 00:41:53,753 --> 00:41:55,178 [Max] Showed a lot of technique, a lot of restraint. 959 00:41:55,180 --> 00:41:56,888 You can always do better, but I'm happy with what I did.