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.