1 00:00:02,266 --> 00:00:03,767 [Ted] Get ready for another sizzling battle in the Chopped kitchen. 2 00:00:03,767 --> 00:00:05,567 Yeah! Now we cooking. [laughs] 3 00:00:05,567 --> 00:00:08,166 [Ted] You are all Creole cuisine specialists. 4 00:00:08,166 --> 00:00:10,100 [Jouvens] Creole food is in my blood. 5 00:00:10,100 --> 00:00:11,567 I make gumbo in my sleep. 6 00:00:11,567 --> 00:00:13,567 -You've got some confidence right there. -She did not come to play. 7 00:00:13,567 --> 00:00:14,967 You got Creole spice over there? 8 00:00:14,967 --> 00:00:16,567 When I think of Creole cuisine, 9 00:00:16,567 --> 00:00:17,767 it comes from family. 10 00:00:17,767 --> 00:00:19,700 It's something that has a history. 11 00:00:19,767 --> 00:00:22,100 I wanna win this for all of my ancestors. 12 00:00:22,100 --> 00:00:23,767 [Ted] Who will be victorious? 13 00:00:23,767 --> 00:00:26,300 Yes, baby. What's cracking? 14 00:00:26,367 --> 00:00:27,900 [Ted] And who will be... 15 00:00:28,266 --> 00:00:29,233 Chopped. 16 00:00:32,667 --> 00:00:35,367 [Jouvens] Creole cooking is a marriage. 17 00:00:35,367 --> 00:00:37,800 And behind almost every good marriage 18 00:00:37,867 --> 00:00:39,166 is a little bit of spice. 19 00:00:40,900 --> 00:00:43,800 I'm the executive chef at Maxine's Bistro & Bar 20 00:00:43,867 --> 00:00:45,600 in South Beach, Florida. 21 00:00:45,667 --> 00:00:47,967 I'm Haitian, and the base of Haitian Creole food 22 00:00:47,967 --> 00:00:50,500 is savory, acidic and spice. 23 00:00:52,100 --> 00:00:55,000 Every morsel of Creole food gives you an elevation of flavor. 24 00:00:55,000 --> 00:00:56,667 It's more than just cooking. 25 00:00:56,667 --> 00:00:58,100 It's to love something from the heart. 26 00:00:58,166 --> 00:00:59,200 That's butter, baby. 27 00:00:59,266 --> 00:01:00,000 I breathe, sleep, dream, live Creole. 28 00:01:00,000 --> 00:01:03,367 I breathe, sleep, dream, live Creole. 29 00:01:04,066 --> 00:01:05,266 [speaking Creole] 30 00:01:05,266 --> 00:01:07,200 Haiti is here and I'm here to win. 31 00:01:10,166 --> 00:01:12,500 [Eva] I am here to show people what real Creole food is, 32 00:01:12,567 --> 00:01:14,066 but Cali-style. 33 00:01:14,066 --> 00:01:16,166 I'm the private chef for Voodoo Love. 34 00:01:16,166 --> 00:01:18,367 Voodoo Love is a catering concept 35 00:01:18,367 --> 00:01:20,066 based in the San Francisco Bay area. 36 00:01:20,066 --> 00:01:21,567 I serve Creole Nouveau. 37 00:01:22,266 --> 00:01:23,467 [laughs] 38 00:01:23,467 --> 00:01:26,300 I take elements of French, of West African, Spanish, 39 00:01:26,367 --> 00:01:29,967 then I add a California, fresh, organic spin on it. 40 00:01:29,967 --> 00:01:30,000 The $10,000 is the deposit for my own permanent brick and mortar space. 41 00:01:30,000 --> 00:01:34,367 The $10,000 is the deposit for my own permanent brick and mortar space. 42 00:01:34,367 --> 00:01:37,200 It is time to let the world know who Chef Eva is. 43 00:01:39,367 --> 00:01:41,467 [Alanna] Creole food is like being at home with your grandma 44 00:01:41,467 --> 00:01:42,700 and getting a big hug. 45 00:01:44,867 --> 00:01:46,867 My name is Alanna Fredieu Porche, 46 00:01:46,867 --> 00:01:48,967 but everyone calls me Chef Creole. 47 00:01:48,967 --> 00:01:52,000 I am a celebrity private chef, based in Los Angeles. 48 00:01:52,000 --> 00:01:55,567 I like to take traditional Creole dishes, like jambalaya, 49 00:01:55,567 --> 00:01:57,367 etouffee and gumbo 50 00:01:57,367 --> 00:01:59,200 and kinda give 'em a little twist. 51 00:01:59,266 --> 00:02:00,000 I was taught how to cook by four different Creole grandmothers 52 00:02:00,000 --> 00:02:02,367 I was taught how to cook by four different Creole grandmothers 53 00:02:02,367 --> 00:02:04,000 that all live in New Orleans. 54 00:02:05,066 --> 00:02:07,100 I'm 110% Creole 55 00:02:07,100 --> 00:02:08,700 and I'm coming for that $10,000. 56 00:02:12,967 --> 00:02:15,667 [Maya] The thing that I love most about Creole cooking, 57 00:02:15,667 --> 00:02:17,367 is there's no fear of flavor. 58 00:02:18,767 --> 00:02:21,200 Food should be a adventure. 59 00:02:21,266 --> 00:02:24,767 I am the founder and chef of the Black Roux Culinary Collective 60 00:02:24,767 --> 00:02:26,567 in New Orleans, Louisiana. 61 00:02:27,066 --> 00:02:27,867 Hello? 62 00:02:28,567 --> 00:02:30,000 I'm gonna eat you. 63 00:02:30,000 --> 00:02:30,400 I'm gonna eat you. 64 00:02:30,467 --> 00:02:33,700 In New Orleans, the French and the Africans and the Indians, 65 00:02:33,767 --> 00:02:37,367 came together and created this cuisine that's just magical. 66 00:02:37,367 --> 00:02:40,100 Creole cuisine is in my blood. 67 00:02:40,166 --> 00:02:41,767 I was raised with it. 68 00:02:41,767 --> 00:02:44,700 NOLA, I'm bringing that win home for you. 69 00:02:47,100 --> 00:02:48,266 Chefs, hello! 70 00:02:48,266 --> 00:02:49,266 -Hello! -Hi, Ted! 71 00:02:49,266 --> 00:02:50,266 How you doing? 72 00:02:50,266 --> 00:02:52,266 Rich Creole culture has given us 73 00:02:52,266 --> 00:02:54,700 some seriously delicious food. 74 00:02:54,767 --> 00:02:58,900 We want you to put your traditional flavors to play here, 75 00:02:58,967 --> 00:03:00,000 while being inspired by the Chopped baskets. 76 00:03:00,000 --> 00:03:01,266 while being inspired by the Chopped baskets. 77 00:03:01,767 --> 00:03:03,000 Can you do it? 78 00:03:03,000 --> 00:03:04,667 -Uh, duh. -[Jouvens] Absolutely. 79 00:03:04,667 --> 00:03:06,166 -[Maya] 'Course I can. -I wouldn't be here if I couldn't. 80 00:03:06,667 --> 00:03:08,100 Absolutely. 81 00:03:08,166 --> 00:03:09,166 Hands on the baskets. 82 00:03:13,266 --> 00:03:14,867 And open 'em up. 83 00:03:17,200 --> 00:03:20,166 Ooh. Yes, baby. What's cracking? 84 00:03:20,867 --> 00:03:22,166 [chuckling] All right. 85 00:03:22,166 --> 00:03:23,767 [Ted] Okay, then. You've got... 86 00:03:23,767 --> 00:03:25,100 alligator sausage. 87 00:03:25,100 --> 00:03:26,467 Alligator sausage! 88 00:03:26,467 --> 00:03:28,867 I knew y'all was gonna put some alligators in here. 89 00:03:28,867 --> 00:03:30,000 Okay. 90 00:03:30,000 --> 00:03:30,100 Okay. 91 00:03:30,100 --> 00:03:31,567 [Ted] Plus crawfish. 92 00:03:31,567 --> 00:03:33,967 Oh, look at these little babies. They so tiny. 93 00:03:33,967 --> 00:03:35,266 [Ted] Okra. 94 00:03:35,266 --> 00:03:37,166 [Maya] Okra can be tricky, 95 00:03:37,166 --> 00:03:39,166 because if not cooked properly 96 00:03:39,166 --> 00:03:40,800 it can be pretty slimy. 97 00:03:40,867 --> 00:03:42,000 Okay, file, yes. 98 00:03:42,000 --> 00:03:43,467 [Ted] And file powder. 99 00:03:43,767 --> 00:03:44,700 Okay. 100 00:03:44,700 --> 00:03:46,166 [Eva] File powder is sassafras. 101 00:03:46,166 --> 00:03:48,100 It is typically used for gumbo. 102 00:03:48,166 --> 00:03:50,767 Do y'all want me to make gumbo? Just say that. 103 00:03:50,767 --> 00:03:53,567 Twenty minutes to make your first impression on the judges. 104 00:03:55,500 --> 00:03:56,367 Time starts... 105 00:03:56,867 --> 00:03:58,100 Now. Let's go. 106 00:03:58,100 --> 00:03:59,867 -[all cheer] -Let's go chefs! 107 00:03:59,867 --> 00:04:00,000 -We got this, alright. -Get that flavour. 108 00:04:00,000 --> 00:04:01,000 -We got this, alright. -Get that flavour. 109 00:04:01,000 --> 00:04:03,100 Got a little more than a pep in their step. 110 00:04:03,100 --> 00:04:04,000 They're, they're moving. 111 00:04:08,767 --> 00:04:10,667 Amanda, you're joined on the panel 112 00:04:10,667 --> 00:04:12,567 by two special guest judges, 113 00:04:12,567 --> 00:04:15,300 the host of Food Network's, Delicious Miss Brown, 114 00:04:15,367 --> 00:04:18,567 Chef Kardea Brown and acclaimed chef and author, 115 00:04:18,567 --> 00:04:19,800 Kwame Onwuachi. 116 00:04:19,867 --> 00:04:21,667 [Amanda clapping] Whoo. 117 00:04:21,667 --> 00:04:24,667 It's so great to be here. My family is Creole. 118 00:04:26,867 --> 00:04:29,367 Creole cuisine is a mix of a lot of different cultures. 119 00:04:29,367 --> 00:04:30,000 You have the Spanish, Native American, African, French. 120 00:04:30,000 --> 00:04:32,900 You have the Spanish, Native American, African, French. 121 00:04:32,967 --> 00:04:35,567 Typically when you think of Creole, you think bout New Orlans. 122 00:04:35,567 --> 00:04:37,166 But it's also within the Caribbean, you know, 123 00:04:37,166 --> 00:04:39,000 you have Haitian Creole as well. 124 00:04:39,066 --> 00:04:40,100 [Kardea] Absolutely. 125 00:04:40,100 --> 00:04:41,300 I'm from Charleston, South Carolina 126 00:04:41,367 --> 00:04:42,900 and I'm, you know, of Gullah Geechee desceent, 127 00:04:42,967 --> 00:04:45,200 -we have very similar cooking styles. -[Kwame] Mmm-hmm. 128 00:04:45,266 --> 00:04:47,166 [Amanda] To me, when I think of Creole cuisine, 129 00:04:47,166 --> 00:04:49,667 all I think about is huge flavor. 130 00:04:49,667 --> 00:04:52,667 There's just spice and there's crawfish, 131 00:04:52,667 --> 00:04:54,967 the okras, the andouille sausages. 132 00:04:56,000 --> 00:04:57,567 [Jouvens] Hello. 133 00:04:57,567 --> 00:04:59,200 [Amanda] It's not just a flavor bomb. 134 00:04:59,266 --> 00:05:00,000 It's something that comes from family. 135 00:05:00,000 --> 00:05:01,100 It's something that comes from family. 136 00:05:01,166 --> 00:05:03,000 It's something that has a history. 137 00:05:03,500 --> 00:05:04,567 Yeah. 138 00:05:04,567 --> 00:05:05,900 The gators are talking to me over there. 139 00:05:05,967 --> 00:05:07,200 -[Eva] Are they? -[both chuckle] 140 00:05:07,266 --> 00:05:09,200 [Jouvens] You open a dictionary, 141 00:05:09,266 --> 00:05:12,467 where you see Creole, you will see Jouvens Jean. 142 00:05:12,467 --> 00:05:14,467 Both of my parents are Haitian. 143 00:05:14,467 --> 00:05:16,300 I grew up eating Creole food. 144 00:05:16,367 --> 00:05:18,667 So Creole food is in my blood. 145 00:05:18,667 --> 00:05:20,800 All right. Let's go, guys, let's go, guys. 146 00:05:20,867 --> 00:05:22,700 Chef Jouvens, what are you making? 147 00:05:22,767 --> 00:05:24,100 I'm working on, uh, 148 00:05:24,166 --> 00:05:26,600 on a rip of, uh, shrimp and grits. 149 00:05:26,667 --> 00:05:28,867 In Haiti we call it mayi moulen. 150 00:05:28,867 --> 00:05:30,000 -Mayi moulen. -[Amanda] Ooo. 151 00:05:30,000 --> 00:05:30,367 -Mayi moulen. -[Amanda] Ooo. 152 00:05:30,367 --> 00:05:32,600 -Oh, makes shrimp and grits sound really sexy. -[Amanda] I love that. 153 00:05:32,667 --> 00:05:34,200 Come on, come on, come on, come on. 154 00:05:34,266 --> 00:05:36,800 [Jouvens] File powder is basically a thickening agent. 155 00:05:36,867 --> 00:05:38,367 I'm using it in my grits. 156 00:05:38,367 --> 00:05:39,900 Hoping that it adds a depth of flavor. 157 00:05:41,967 --> 00:05:43,066 [Maya] Behind. 158 00:05:44,000 --> 00:05:46,100 [Eva] My style of cooking is Creole Nouveau. 159 00:05:46,100 --> 00:05:48,200 I incorporate Spanish, 160 00:05:48,266 --> 00:05:51,266 Italian and Asian. 161 00:05:51,266 --> 00:05:52,200 There you are. 162 00:05:52,266 --> 00:05:54,467 It's Creole influences meet Asian. 163 00:05:55,500 --> 00:05:57,000 Eva, what are you working on? 164 00:05:57,467 --> 00:05:58,767 I'm working on a... 165 00:05:58,767 --> 00:06:00,000 Uh, it's kind of like a yaka mein. 166 00:06:00,000 --> 00:06:00,867 Uh, it's kind of like a yaka mein. 167 00:06:00,867 --> 00:06:03,000 So, it's gonna be an Asian-South, 168 00:06:03,066 --> 00:06:04,166 spicy Creole broth 169 00:06:04,166 --> 00:06:06,300 with rice noodles, some crawfish 170 00:06:06,367 --> 00:06:08,467 and okra and sausage. 171 00:06:08,467 --> 00:06:11,000 So it's, like, a Creole-Asian fusion? 172 00:06:11,000 --> 00:06:13,867 -Yeah, absolutely. -That's some serious flavors. 173 00:06:14,900 --> 00:06:16,200 [oil splattering] 174 00:06:16,266 --> 00:06:17,567 [Jouvens chuckling] Yeah! Now we cooking. 175 00:06:17,567 --> 00:06:19,000 -Whoo! -[Jouvens] Now we cooking! 176 00:06:19,000 --> 00:06:20,300 [Alanna] Show off. [chuckles] 177 00:06:21,567 --> 00:06:23,467 [both laugh] 178 00:06:23,467 --> 00:06:26,367 I'm gonna talk about my favorite ingredient which is okra. 179 00:06:26,367 --> 00:06:28,000 You obviously can stew it. 180 00:06:28,867 --> 00:06:30,000 I know people don't usually love that, 181 00:06:30,000 --> 00:06:31,066 I know people don't usually love that, 182 00:06:31,066 --> 00:06:32,667 -sliminess of okra. -[chuckles] 183 00:06:32,667 --> 00:06:34,700 [Amanda] But I think it's used in so many ways 184 00:06:34,767 --> 00:06:36,467 to make things a little bit thicker. 185 00:06:36,467 --> 00:06:38,367 -Mmm-hmm. -To give it viscosity. 186 00:06:38,367 --> 00:06:40,166 You got Cajun spice over there? 187 00:06:40,166 --> 00:06:41,800 -I got Creole spice. -Oh, thank you. 188 00:06:43,066 --> 00:06:45,300 [Alanna] My style is Creole fusion. 189 00:06:45,367 --> 00:06:47,967 I like to take traditional Creole recipes 190 00:06:47,967 --> 00:06:50,367 and turn 'em into something fun and light. 191 00:06:50,367 --> 00:06:52,000 Chef Alanna, what are you making? 192 00:06:52,066 --> 00:06:55,300 I am going to make some alligator-crawfish gumbo. 193 00:06:55,367 --> 00:06:56,867 I make gumbo in my sleep. 194 00:06:56,867 --> 00:06:58,667 -She makes it in her sleep. -Ooo. 195 00:06:58,667 --> 00:06:59,967 -Confidence right there. -[Kwame] We did not come 196 00:06:59,967 --> 00:07:00,000 -here to play. -Oh, my goodness. 197 00:07:00,000 --> 00:07:01,033 -here to play. -Oh, my goodness. 198 00:07:01,066 --> 00:07:02,900 They don't call me Chef Creole for no reason. 199 00:07:02,967 --> 00:07:04,367 -Yeah. -All right. 200 00:07:04,367 --> 00:07:06,100 That's what we like to hear. 201 00:07:06,100 --> 00:07:07,900 [Alanna] Every gumbo needs a good roux. 202 00:07:07,967 --> 00:07:11,667 So I'm mixing oil, rice flour and Creole seasoning. 203 00:07:13,667 --> 00:07:15,967 Creole cooking is in my blood. 204 00:07:15,967 --> 00:07:18,400 My great grandmother's ancestry 205 00:07:18,467 --> 00:07:20,100 was Native American and French. 206 00:07:20,900 --> 00:07:22,467 Which are the building blocks 207 00:07:22,467 --> 00:07:24,967 of Creole and Cajun cuisine. 208 00:07:24,967 --> 00:07:27,500 My earliest memories were, 209 00:07:27,567 --> 00:07:30,000 standing next to her, helping in the kitchen. 210 00:07:30,000 --> 00:07:30,400 standing next to her, helping in the kitchen. 211 00:07:30,467 --> 00:07:32,767 I wanna win this for everybody back in Nola, 212 00:07:32,767 --> 00:07:35,200 I wanna win this for all of my ancestors. 213 00:07:36,100 --> 00:07:37,567 I'm making gumbo wontons 214 00:07:37,567 --> 00:07:40,100 with a coconut and crawfish red pepper sauce. 215 00:07:40,467 --> 00:07:42,166 [sizzling] 216 00:07:42,166 --> 00:07:44,266 So I start with my vegetables 217 00:07:44,266 --> 00:07:47,266 and then I add in the alligator sausage. 218 00:07:48,900 --> 00:07:50,100 [Alanna] Behind. Behind. 219 00:07:52,367 --> 00:07:53,467 [Jouvens] Time, time, time, time, time? 220 00:07:54,600 --> 00:07:56,367 All right, chefs. 10 minutes on the clock. 221 00:07:56,367 --> 00:07:57,767 Oh. 222 00:07:57,767 --> 00:08:00,000 The ingredient I'm most excited about, is the alligator sausage. 223 00:08:00,000 --> 00:08:00,567 The ingredient I'm most excited about, is the alligator sausage. 224 00:08:00,567 --> 00:08:02,500 -[Kardea and Amanda] Mmm-hmm. -It has so much flavor. 225 00:08:02,567 --> 00:08:05,000 It's like a combination between, like, chicken 226 00:08:05,000 --> 00:08:08,367 -and fish and rabbit almost, you know? -Mmm-hmm. 227 00:08:08,367 --> 00:08:12,000 [Kwame] It has a really nice, like, chew to it. 228 00:08:12,000 --> 00:08:13,800 [Jouvens] I sauteed my alligator sausage 229 00:08:13,867 --> 00:08:16,867 to release some of that flavor and then add it to my grits. 230 00:08:16,867 --> 00:08:19,100 Then I decided to boil the crawfish because, 231 00:08:19,100 --> 00:08:21,000 a crawfish boil 232 00:08:21,066 --> 00:08:23,467 is staple in, in New Orleans, in Louisiana. 233 00:08:23,867 --> 00:08:25,100 Behind. 234 00:08:25,100 --> 00:08:27,166 [Kwame] Crawfish are a small crustacean. 235 00:08:27,166 --> 00:08:28,567 They look like tiny little lobsters, 236 00:08:28,567 --> 00:08:30,000 they're very indicative to the Low Country. 237 00:08:30,000 --> 00:08:31,166 they're very indicative to the Low Country. 238 00:08:31,166 --> 00:08:34,300 I'll save some of these heads for plating too. 239 00:08:34,367 --> 00:08:35,767 [Amanda] You do peel, uh, 240 00:08:35,767 --> 00:08:38,166 the tail or, you know, imagine a lobster, 241 00:08:38,166 --> 00:08:39,834 you wanna eat that meat. 242 00:08:39,834 --> 00:08:43,166 [Eva] I'm keeping the shells on the crawfish, because in Louisiana, 243 00:08:43,166 --> 00:08:45,100 we love sucking the juice out of the head. 244 00:08:45,166 --> 00:08:46,266 You guys getting that done? 245 00:08:46,266 --> 00:08:48,266 Aye. [chuckles] 246 00:08:48,266 --> 00:08:50,166 [Maya] I get started on my sauce. 247 00:08:50,166 --> 00:08:51,600 So I put some pimento peppers, 248 00:08:51,667 --> 00:08:53,667 I put coconut milk. 249 00:08:53,667 --> 00:08:56,000 I wanna make sure that I'm using the crawfish heads, 250 00:08:56,000 --> 00:09:00,000 because it will put that rich flavor of crawfish into my sauce. 251 00:09:00,000 --> 00:09:00,166 because it will put that rich flavor of crawfish into my sauce. 252 00:09:03,266 --> 00:09:04,767 Five minutes to go chefs. 253 00:09:06,166 --> 00:09:07,367 [Alanna] The alligator sausage, 254 00:09:07,367 --> 00:09:10,367 the crawfish, the okra and the file powder, 255 00:09:10,367 --> 00:09:12,266 it's all gonna go inside of my gumbo. 256 00:09:12,266 --> 00:09:13,500 There's so much going on 257 00:09:13,567 --> 00:09:15,367 and all of a sudden I smell something burning. 258 00:09:15,367 --> 00:09:16,266 [Alanna gasps] 259 00:09:19,200 --> 00:09:21,567 Oh, no. It looks like Alanna's roux 260 00:09:21,567 --> 00:09:23,467 is burning and she is not happy about it. 261 00:09:23,467 --> 00:09:25,066 -[Kwame] Oh, no! -[Amanda and Kardea gasp] 262 00:09:26,100 --> 00:09:27,900 [Amanda] That is the foundation of a gumbo. 263 00:09:27,967 --> 00:09:29,567 -[Kardea] Yes. -Yeah, without that you got nothing. 264 00:09:31,100 --> 00:09:32,567 [Alanna] If this roux is burnt, 265 00:09:33,367 --> 00:09:35,100 it could ruin my gumbo for sure. 266 00:09:40,767 --> 00:09:41,600 [Alanna gasps] 267 00:09:43,166 --> 00:09:46,367 Looks like Alanna's roux is burning. 268 00:09:46,367 --> 00:09:49,300 [Kardea] If we taste any of that burnt roux, 269 00:09:49,367 --> 00:09:52,367 it's, it's just gonna mess up in that entire dish. 270 00:09:52,367 --> 00:09:53,967 Let's take that off. 271 00:09:53,967 --> 00:09:56,000 I'm thinking, "What am I gonna do?" 272 00:09:56,000 --> 00:09:58,967 But I realized that only a corner of it was burnt. 273 00:09:58,967 --> 00:10:00,967 So I'm gonna salvage the other part 274 00:10:00,967 --> 00:10:03,467 and pray to God that it doesn't taste burnt. 275 00:10:07,567 --> 00:10:08,744 [Jouvens] Chef Creole, how's it going? How we doing? 276 00:10:08,744 --> 00:10:08,967 [Jouvens] Chef Creole, how's it going? How we doing? 277 00:10:08,967 --> 00:10:10,900 -[Alanna] It's good. -[Jouvens chuckles] All right. 278 00:10:10,967 --> 00:10:12,266 I'm loving the fry on my okra. 279 00:10:12,266 --> 00:10:14,767 The color is there, the crispiness is there, 280 00:10:14,767 --> 00:10:16,266 so that's a win for me. 281 00:10:16,667 --> 00:10:17,967 Behind. 282 00:10:17,967 --> 00:10:19,567 [Eva] The file powder is just gonna add 283 00:10:19,567 --> 00:10:22,567 that one last element of the New Orleans flavor. 284 00:10:22,567 --> 00:10:24,000 Oh, come on, open up. 285 00:10:24,000 --> 00:10:26,467 So, I wanna dust the file powder on top. 286 00:10:28,100 --> 00:10:30,166 Two minute warning, chefs. 287 00:10:30,166 --> 00:10:32,867 [Jouvens] Woah, woah, woah, woah, woah, woah, calm down. 288 00:10:32,867 --> 00:10:35,000 -Maya hasn't formed her wontons yet. -[Kwame] Oh, wow. 289 00:10:35,000 --> 00:10:36,166 [Amanda] I'm worried about her. 290 00:10:36,166 --> 00:10:37,834 [Maya] I check on my gumbo 291 00:10:37,867 --> 00:10:38,744 and I realize that the skillet is still too hot for the wonton wrappers. 292 00:10:38,744 --> 00:10:42,300 and I realize that the skillet is still too hot for the wonton wrappers. 293 00:10:42,367 --> 00:10:45,266 So I decided to turn my sauce into a bisque. 294 00:10:45,266 --> 00:10:47,800 I don't have time to strain the shells out of my bisque 295 00:10:47,867 --> 00:10:51,166 and I'm hoping that this blender is powerful enough to break these shells down. 296 00:10:53,967 --> 00:10:55,567 Whew. 297 00:10:55,567 --> 00:10:57,767 [Alanna] One of the last things I add 298 00:10:57,767 --> 00:11:00,066 into my gumbo is the file powder. 299 00:11:00,066 --> 00:11:02,667 [Amanda] Come on, chefs, finish up. We wanna try your food. 300 00:11:02,667 --> 00:11:05,367 [Kardea] We need all the ingredients on your plate. 301 00:11:05,367 --> 00:11:06,700 -Don't have a lot of time. -[Kwame] Push, push! 302 00:11:07,400 --> 00:11:08,567 Get it on the plate. 303 00:11:08,567 --> 00:11:08,744 The clock is ticking away, chefs. 304 00:11:08,744 --> 00:11:10,367 The clock is ticking away, chefs. 305 00:11:10,667 --> 00:11:11,667 [groans] 306 00:11:11,667 --> 00:11:12,667 [Ted] Ten, 307 00:11:12,667 --> 00:11:13,667 nine, 308 00:11:13,667 --> 00:11:14,500 eight, 309 00:11:14,967 --> 00:11:16,567 seven, six, 310 00:11:16,567 --> 00:11:17,567 five, 311 00:11:17,567 --> 00:11:18,567 four, 312 00:11:18,567 --> 00:11:19,567 three, 313 00:11:19,567 --> 00:11:20,567 two, 314 00:11:20,567 --> 00:11:21,967 -one. -Ah! 315 00:11:22,767 --> 00:11:24,500 -Time's up. [claps] -Hands up. 316 00:11:24,567 --> 00:11:27,500 [clapping] 317 00:11:27,567 --> 00:11:29,867 [singing] And wave 'em like you just don't care. 318 00:11:29,867 --> 00:11:31,100 [singing] On the island... 319 00:11:31,100 --> 00:11:32,900 -You did it. -[Jouvens laughs] 320 00:11:32,967 --> 00:11:34,467 [both laugh] 321 00:11:34,467 --> 00:11:37,467 -[Eva] I mean, I'm just happy I finished it... -Ah! [chuckles] 322 00:11:37,467 --> 00:11:38,744 Who can't make gumbo in 20 minutes? Who? 323 00:11:38,744 --> 00:11:39,800 Who can't make gumbo in 20 minutes? Who? 324 00:11:39,867 --> 00:11:42,367 -[Eva] Oh, okay. -[Jouvens] I believed in you. 325 00:11:42,367 --> 00:11:45,100 [Maya] 20 minutes is way faster than you would think it is. 326 00:11:45,100 --> 00:11:48,767 But I pulled it back together at the end. So... 327 00:11:48,767 --> 00:11:50,600 I hope the judges like it. [chuckles] 328 00:11:51,500 --> 00:11:53,367 [Jouvens] I'm feeling fantastic. 329 00:11:53,767 --> 00:11:55,867 [laughs] 330 00:11:55,867 --> 00:11:58,667 The adrenaline is going but I feel great about what I did. 331 00:12:07,300 --> 00:12:08,744 Chefs, you just cooked appetizers using your 332 00:12:08,744 --> 00:12:10,166 Chefs, you just cooked appetizers using your 333 00:12:10,166 --> 00:12:12,600 Creole expertise and a basket 334 00:12:12,667 --> 00:12:13,967 of alligator sausage, 335 00:12:14,467 --> 00:12:15,266 crawfish, 336 00:12:15,567 --> 00:12:16,400 okra 337 00:12:17,166 --> 00:12:18,166 and file powder. 338 00:12:19,266 --> 00:12:21,400 First up, chef Eva, what have you made? 339 00:12:21,467 --> 00:12:23,100 I made yaka mein. 340 00:12:23,100 --> 00:12:25,200 When the soldiers came back from Vietnam, 341 00:12:25,266 --> 00:12:28,467 they would trade dishes with the, uh, Asians in Louisiana. 342 00:12:28,467 --> 00:12:31,266 So they, like, would trade their noodle dishes for, like, 343 00:12:31,266 --> 00:12:32,934 another dish that they would make. 344 00:12:32,934 --> 00:12:36,066 So then it all just kinda turned into yaka mein. That's the history behind it. 345 00:12:36,066 --> 00:12:38,100 -That's so cool. -[Eva laughs] 346 00:12:38,100 --> 00:12:38,744 New Orleans is such a melting pot of different, 347 00:12:38,744 --> 00:12:41,266 New Orleans is such a melting pot of different, 348 00:12:41,266 --> 00:12:43,300 um, cultures and backgrounds 349 00:12:43,367 --> 00:12:44,967 and so, I think you did a good job 350 00:12:44,967 --> 00:12:49,166 with the alligator sausage and the tomatoes and okra. 351 00:12:49,166 --> 00:12:51,500 Overall, this is out of this world. It's really good. 352 00:12:52,166 --> 00:12:53,166 Thank you, Chef. 353 00:12:53,166 --> 00:12:54,467 Yeah, I like the dish. 354 00:12:54,467 --> 00:12:56,300 You can taste the file powder, 355 00:12:56,367 --> 00:12:58,166 you know, you got a whole crawfish in there so... 356 00:12:58,166 --> 00:13:01,000 -[Eva laughs] -And then the alligator sausage is prevalent. 357 00:13:01,000 --> 00:13:02,000 [Amanda] The flavors are good. 358 00:13:02,066 --> 00:13:05,300 But I want more okra and the crawfish 359 00:13:05,367 --> 00:13:07,200 floating around in that broth. 360 00:13:07,266 --> 00:13:08,744 I wanna feel it coming together more. 361 00:13:08,744 --> 00:13:09,000 I wanna feel it coming together more. 362 00:13:10,000 --> 00:13:11,000 Thank you, Chef. 363 00:13:11,000 --> 00:13:13,066 Chef Jouvens, what have you made for us? 364 00:13:13,066 --> 00:13:14,166 Today I made for you, chefs, 365 00:13:14,166 --> 00:13:17,300 alligator and file powder grits, 366 00:13:17,367 --> 00:13:19,867 with almond roasted crawfish and fried okra. 367 00:13:25,300 --> 00:13:27,200 I think this dish is great. 368 00:13:27,266 --> 00:13:30,166 -Thank you. -[Kwame] There's so much depth within the grits. 369 00:13:30,166 --> 00:13:33,166 But I wish you did more with the crawfish itself. 370 00:13:34,467 --> 00:13:37,667 I would've loved to see some tails in the grits, right? 371 00:13:37,667 --> 00:13:38,744 [Amanda] I agree. If you took that crawfish and just... 372 00:13:38,744 --> 00:13:40,867 [Amanda] I agree. If you took that crawfish and just... 373 00:13:40,867 --> 00:13:42,800 put some butter in the pan with it, 374 00:13:42,867 --> 00:13:45,967 and then gave me that butter, with a little lemon or something. 375 00:13:45,967 --> 00:13:48,066 But the flavor is on point. 376 00:13:48,066 --> 00:13:49,367 Thank you, Chef. 377 00:13:49,367 --> 00:13:50,867 I'm from Charleston, South Carolina. 378 00:13:50,867 --> 00:13:52,767 I know a thing or two about grits. 379 00:13:52,767 --> 00:13:54,300 You put a lot of flavor in there, 380 00:13:54,367 --> 00:13:56,266 but you have cream, you have file, 381 00:13:56,266 --> 00:13:58,000 so it's a tad thick. 382 00:13:58,066 --> 00:14:00,967 But I love how you incorporated 383 00:14:00,967 --> 00:14:03,266 the smoked alligator sausage within the grits. 384 00:14:04,266 --> 00:14:06,667 -Thank you, Chef. -Also, okra... 385 00:14:06,667 --> 00:14:08,744 Beautiful fry on your fried okra. 386 00:14:08,744 --> 00:14:09,667 Beautiful fry on your fried okra. 387 00:14:09,667 --> 00:14:12,400 Overall, it does have a ton of flavor and the presentation, 388 00:14:12,867 --> 00:14:14,100 very, very nice. 389 00:14:14,100 --> 00:14:15,066 Thank you, Chef. 390 00:14:15,066 --> 00:14:17,500 All right. Going to Chef Maya. 391 00:14:17,567 --> 00:14:21,567 I made for you a crawfish gumbo bisque. 392 00:14:26,567 --> 00:14:29,867 Chef, love that choice of coconut milk, it made this bisque 393 00:14:29,867 --> 00:14:32,200 -so rich. -Mmm-hmm. 394 00:14:32,266 --> 00:14:34,767 [Amanda] The alligator sausage does work really well in here 395 00:14:34,767 --> 00:14:38,266 and I get the flavor of the file powder with that. 396 00:14:38,266 --> 00:14:38,744 But then in the rush of time, the execution got a little bit lost, 397 00:14:38,744 --> 00:14:42,367 But then in the rush of time, the execution got a little bit lost, 398 00:14:42,367 --> 00:14:43,767 because we're getting shells in every bite. 399 00:14:46,100 --> 00:14:48,100 It just needed to be strained, right? 400 00:14:48,166 --> 00:14:50,467 Just ain't had the time. The time got away from me. 401 00:14:51,467 --> 00:14:52,967 But beautiful dish. 402 00:14:52,967 --> 00:14:56,000 The okra, it's, like, fire-roasted, it's a nice juxtaposition 403 00:14:56,066 --> 00:14:57,567 to, like, this intense flavor. 404 00:14:58,166 --> 00:14:59,266 Thank you. 405 00:14:59,266 --> 00:15:01,100 Not the flavor. You got all of that, sister. 406 00:15:01,100 --> 00:15:03,166 -Like, this is flavorful. -Thank you. [chuckles] 407 00:15:03,166 --> 00:15:04,367 [Kardea] This is a great starter. 408 00:15:05,367 --> 00:15:06,567 Chef Maya, thank you. 409 00:15:06,967 --> 00:15:08,400 Thank you. 410 00:15:08,467 --> 00:15:08,744 [Ted] And finally, Chef Alanna. 411 00:15:08,744 --> 00:15:10,000 [Ted] And finally, Chef Alanna. 412 00:15:10,066 --> 00:15:11,400 I have made for you, 413 00:15:11,467 --> 00:15:13,800 a gator and crawdad gumbo. 414 00:15:13,867 --> 00:15:16,467 Both of my parents are Creole from New Orleans. 415 00:15:16,467 --> 00:15:17,767 So growing up, 416 00:15:17,767 --> 00:15:20,667 that was kinda, like, all we ate at the family functions. 417 00:15:22,266 --> 00:15:23,367 I think you did a pretty good job 418 00:15:23,800 --> 00:15:25,100 with 20 minutes. 419 00:15:25,100 --> 00:15:28,266 Incorporating a lot of flavor into this gumbo. 420 00:15:28,266 --> 00:15:29,834 You have crawfish swimming in here, 421 00:15:29,867 --> 00:15:33,400 lots of tails, you have the alligator sausages that you seared. 422 00:15:33,467 --> 00:15:35,667 The gumbo is cloaking my mouth [chuckles] 423 00:15:35,667 --> 00:15:38,744 with all the aromatics that are indicative of Creole cuisine. 424 00:15:38,744 --> 00:15:40,000 with all the aromatics that are indicative of Creole cuisine. 425 00:15:41,000 --> 00:15:43,166 [Kardea] Overall, it is very flavorful 426 00:15:43,166 --> 00:15:45,667 but I do taste a little bit of that scorched roux. 427 00:15:46,667 --> 00:15:48,367 So your getting a lot of bitterness, 428 00:15:48,367 --> 00:15:49,500 it's a little off putting. 429 00:15:50,300 --> 00:15:52,000 [Amanda] I agree with Kardea. 430 00:15:52,000 --> 00:15:53,867 I'm getting a little bitterness from the roux. 431 00:15:53,867 --> 00:15:55,367 But I do like the flavors. 432 00:15:55,967 --> 00:15:57,100 Thank you, chefs. 433 00:15:57,100 --> 00:15:59,867 [Ted] Okay. Thank you all for doing your best. 434 00:16:01,266 --> 00:16:02,800 [Jouvens] Chef Kardea's, uh, critique, 435 00:16:02,867 --> 00:16:05,100 with the grits being a little bit, you know, too tight, 436 00:16:05,100 --> 00:16:06,166 is dead on. 437 00:16:06,166 --> 00:16:08,567 I'm feeling a little shaky right now. 438 00:16:08,567 --> 00:16:08,744 [Maya] I should have strained the bisque. 439 00:16:08,744 --> 00:16:10,867 [Maya] I should have strained the bisque. 440 00:16:10,867 --> 00:16:13,367 But I am hoping that 441 00:16:13,367 --> 00:16:16,000 the flavor and the creativity 442 00:16:16,000 --> 00:16:17,300 trumps the shells. 443 00:16:17,367 --> 00:16:20,867 So, whose dish is on the chopping block? 444 00:16:32,767 --> 00:16:36,467 So, whose dish is on the chopping block? 445 00:16:36,467 --> 00:16:38,100 [intense music playing] 446 00:16:45,867 --> 00:16:47,166 [loud bang] 447 00:16:49,300 --> 00:16:51,367 Chef Maya, you've been chopped. 448 00:16:51,367 --> 00:16:52,667 Judges? 449 00:16:52,667 --> 00:16:54,800 [Kwame] Chef Maya, we really thought you did a great job 450 00:16:54,867 --> 00:16:57,000 incorporating all the flavors into the bisque. 451 00:16:57,066 --> 00:16:59,767 Unfortunately, you didn't strain the shells out of the sauce 452 00:16:59,767 --> 00:17:00,406 and so, we had to chop you. 453 00:17:00,406 --> 00:17:01,867 and so, we had to chop you. 454 00:17:01,867 --> 00:17:03,367 Thank you, chef Maya. 455 00:17:03,367 --> 00:17:05,567 -[softly] Thank you. -[judges] Thank you. 456 00:17:05,567 --> 00:17:06,867 [jazz starts playing] 457 00:17:09,266 --> 00:17:10,767 [Maya] The time got me. 458 00:17:10,767 --> 00:17:13,000 But, just being in this competition... 459 00:17:13,000 --> 00:17:15,166 making my ancestors proud, 460 00:17:15,166 --> 00:17:17,467 it's... it's everything. 461 00:17:17,467 --> 00:17:20,066 [music concludes] 462 00:17:21,700 --> 00:17:24,567 [Ted] Chef Alanna, chef Jouvens, chef Eva, 463 00:17:24,567 --> 00:17:26,800 please turn your attention to these. 464 00:17:26,867 --> 00:17:28,567 [suspenseful music building] 465 00:17:31,266 --> 00:17:33,767 And open up your entree baskets. 466 00:17:36,166 --> 00:17:38,467 [everyone exclaiming] 467 00:17:38,467 --> 00:17:40,367 -What? -[Jouvens] Wow! 468 00:17:40,367 --> 00:17:43,700 [Ted] It's a rack of wild boar. 469 00:17:43,767 --> 00:17:45,900 Hello, boar! [laughs] 470 00:17:45,967 --> 00:17:47,667 [Jouvens] I've never worked with wild boar. 471 00:17:47,667 --> 00:17:48,900 Who would've thunked it? 472 00:17:51,000 --> 00:17:52,667 [Ted] You've also got chicory. 473 00:17:53,000 --> 00:17:54,400 Woo-hoo! 474 00:17:54,467 --> 00:17:55,667 And what are these? 475 00:17:55,667 --> 00:17:57,100 [Ted] Bread pudding beignets. 476 00:17:57,100 --> 00:17:58,867 My doggy's name is Beignet. 477 00:17:58,867 --> 00:18:00,406 [Ted] And Louisiana caviar. 478 00:18:00,406 --> 00:18:00,967 [Ted] And Louisiana caviar. 479 00:18:00,967 --> 00:18:02,900 I'm freaking out. [chuckles] 480 00:18:02,967 --> 00:18:06,100 I'm not sure what I'm gonna do, but we're about to... 481 00:18:06,100 --> 00:18:07,767 make it shake. 482 00:18:07,767 --> 00:18:09,900 Thirty minutes for this second round. 483 00:18:09,967 --> 00:18:11,066 [jazz music playing] 484 00:18:11,066 --> 00:18:12,800 Clock starts... now. 485 00:18:12,867 --> 00:18:14,066 [Amanda] Come on, chefs! 486 00:18:14,066 --> 00:18:15,300 -[Kwame] All right, let's go. -[Kardea] Let's go, chefs. 487 00:18:15,367 --> 00:18:16,834 Gimme that Creole love. 488 00:18:16,834 --> 00:18:18,767 -[Kwame] They gotta bring it this time. -[Amanda] Oh, it's a race. 489 00:18:20,900 --> 00:18:24,200 [Amanda] All these chefs have no problems with flavor. 490 00:18:24,266 --> 00:18:27,100 I mean, we have given them every part of the palette. 491 00:18:27,166 --> 00:18:28,600 -Bitter chicory. -[Kwame] Mmm-hmm. 492 00:18:28,667 --> 00:18:30,406 -[Amanda] Very salty Louisiana caviar. -[Kardea] Mmm-hmm. 493 00:18:30,406 --> 00:18:31,700 -[Amanda] Very salty Louisiana caviar. -[Kardea] Mmm-hmm. 494 00:18:31,767 --> 00:18:34,567 -They have sweet from the beignet. -[Kwame] Mmm-hmm. 495 00:18:34,567 --> 00:18:36,967 [Amanda] And there's that beautiful piece of wild boar. 496 00:18:36,967 --> 00:18:40,266 Boar does not have as much fat as like a domesticated pig. 497 00:18:40,266 --> 00:18:43,100 So, you've gotta be careful. Can't overcook it. 498 00:18:43,100 --> 00:18:45,200 -You need some of that fat flavor. -[Kwame] You need fat. 499 00:18:45,266 --> 00:18:46,867 -[Kardea] Pancetta or something like that. -[Amanda] Yes. 500 00:18:46,867 --> 00:18:49,900 And barbecuing is a very big thing 501 00:18:49,967 --> 00:18:53,100 within Haitian-Creole, Caribbean-Creole and American-Creole. 502 00:18:53,166 --> 00:18:56,667 So, I would love to see that wild boar on the grill. 503 00:18:56,667 --> 00:18:59,000 -Chef Jouvens, what are you making? -[Jouvens] Yes. 504 00:18:59,000 --> 00:19:00,367 I'm doing something really cool. 505 00:19:00,367 --> 00:19:00,406 Touching into my, uh... Haitian culture a little bit. 506 00:19:00,406 --> 00:19:03,000 Touching into my, uh... Haitian culture a little bit. 507 00:19:03,066 --> 00:19:05,266 So, I'll bring that to the table and then we'll win this thing 508 00:19:05,266 --> 00:19:06,867 and go to the next round. 509 00:19:06,867 --> 00:19:09,400 -[Kardea] Oh! Ooh! Confidence. I like it. I like it. -[Amanda] It's a secret. 510 00:19:10,700 --> 00:19:12,100 [softly] All right. Let's go. 511 00:19:12,166 --> 00:19:14,066 I'm making grilled wild boar, 512 00:19:14,066 --> 00:19:16,100 with chicory black eyed pea rice 513 00:19:16,166 --> 00:19:19,367 and caviar epis remoulade. 514 00:19:19,367 --> 00:19:23,100 The epis is a staple to all Haitian-Creole food. 515 00:19:23,166 --> 00:19:27,166 For my epis, I'm adding parsley, garlic, shallots, thyme 516 00:19:27,166 --> 00:19:28,266 and Creole seasoning. 517 00:19:28,266 --> 00:19:30,100 Chef Alanna and chef Eva, 518 00:19:30,166 --> 00:19:30,406 they're bringing everything they got. 519 00:19:30,406 --> 00:19:33,100 they're bringing everything they got. 520 00:19:33,166 --> 00:19:36,700 But I have that Haitian-Creole edge on all of them. 521 00:19:38,266 --> 00:19:40,500 [Eva] I started round one pretty strong. 522 00:19:40,567 --> 00:19:42,700 The judges liked my creativity. 523 00:19:42,767 --> 00:19:44,800 -Creole seasoning. -[Eva] Yep. Go for it. 524 00:19:44,867 --> 00:19:47,867 [Eva] With both Alanna and Jouvens, came out with a strong dish, 525 00:19:47,867 --> 00:19:51,166 so I just have to make sure that I stay on top of my game. 526 00:19:51,166 --> 00:19:53,066 I'm making blackened boar chops, 527 00:19:53,066 --> 00:19:54,800 with a chicory salad, 528 00:19:54,867 --> 00:19:58,867 and a date and golden raisin madeira reduction. 529 00:20:00,266 --> 00:20:00,406 I'm breaking down the boar chops 530 00:20:00,406 --> 00:20:01,367 I'm breaking down the boar chops 531 00:20:01,367 --> 00:20:03,700 and I've rubbed them with Cajun spices. 532 00:20:03,767 --> 00:20:06,166 I feel like boar is gonna be a gamey meat, 533 00:20:06,166 --> 00:20:09,667 so it just needs some date and red wine sauce 534 00:20:09,667 --> 00:20:12,266 to kind of take away the gamey-ness of the meat. 535 00:20:13,000 --> 00:20:14,467 [meat sizzling] 536 00:20:15,400 --> 00:20:17,000 [Alanna] Creole cuisine is all about 537 00:20:17,066 --> 00:20:20,667 low and slow. Giving yourself time to develop those flavors. 538 00:20:20,667 --> 00:20:23,367 So, for the wild boar, I need a marinate. 539 00:20:25,400 --> 00:20:29,367 I'm making seared wild boar over caviar mashed potatoes, 540 00:20:29,367 --> 00:20:30,406 with a beignet cream sauce and charred chicory. 541 00:20:30,406 --> 00:20:32,000 with a beignet cream sauce and charred chicory. 542 00:20:32,000 --> 00:20:35,500 For my marinade, I'm whisking together red wine vinegar, 543 00:20:35,567 --> 00:20:36,667 Creole seasoning, 544 00:20:37,300 --> 00:20:39,100 ketchup, Worcestershire, 545 00:20:39,900 --> 00:20:41,200 and some apricot jelly. 546 00:20:42,700 --> 00:20:43,700 [trumpets playing] 547 00:20:43,767 --> 00:20:45,200 Twenty minutes on the clock, chefs. 548 00:20:45,266 --> 00:20:47,066 Heard. 549 00:20:47,066 --> 00:20:50,500 A beignet is synonymous with New Orleans. 550 00:20:50,567 --> 00:20:52,867 It's like fried choux paste... 551 00:20:52,867 --> 00:20:56,100 and they are doused with confectionery sugar. 552 00:20:58,200 --> 00:20:59,767 Now, with this boar, 553 00:20:59,767 --> 00:21:00,406 I think you can use the beignet as a coating. 554 00:21:00,406 --> 00:21:02,166 I think you can use the beignet as a coating. 555 00:21:02,166 --> 00:21:03,667 -[Kwame] Yeah, correct. Yeah. -Or on your... 556 00:21:03,667 --> 00:21:05,867 -On your rack. -Yeah. 557 00:21:05,867 --> 00:21:08,867 [Jouvens] Once my boar got a great grill mark on them, 558 00:21:08,867 --> 00:21:12,867 I baste them with epis, mayo and mustard. 559 00:21:12,867 --> 00:21:15,066 All right, this is when I put some of the love in. 560 00:21:15,066 --> 00:21:17,567 And then I start to bread them in my beignet crust. 561 00:21:20,567 --> 00:21:21,567 [upbeat music playing] 562 00:21:21,567 --> 00:21:22,900 [Eva] I'm keeping the chicory fresh 563 00:21:22,967 --> 00:21:25,900 'cause I wanna add a nice brightness of a salad. 564 00:21:25,967 --> 00:21:27,767 Dress it in a very acidic vinaigrette 565 00:21:27,767 --> 00:21:29,300 so it cuts through some of the bitterness. 566 00:21:30,700 --> 00:21:33,266 Chef Alanna, what's up over there? How you feeling? 567 00:21:33,266 --> 00:21:34,567 I'm feeling good. 568 00:21:34,567 --> 00:21:37,266 I'm making a little white wine cream sauce for my beignets, 569 00:21:37,266 --> 00:21:38,900 give it a little sweet touch. 570 00:21:38,967 --> 00:21:39,900 Okay. 571 00:21:41,300 --> 00:21:42,867 [Alanna] I love Creole cuisine 572 00:21:42,867 --> 00:21:44,567 because that's who I am. 573 00:21:44,567 --> 00:21:48,266 I was raised on it, and we always had a pot of gumbo, 574 00:21:48,266 --> 00:21:49,867 some jambalaya going, 575 00:21:49,867 --> 00:21:51,667 and when Mardi Gras comes around, 576 00:21:51,667 --> 00:21:54,000 everybody is wearing beads and Mardi Gras masks. 577 00:21:54,066 --> 00:21:57,967 It's so rich and being a part of that culture is everything. 578 00:21:57,967 --> 00:21:59,266 I'm here to win. 579 00:21:59,266 --> 00:22:00,406 There is no other option. 580 00:22:00,406 --> 00:22:00,667 There is no other option. 581 00:22:02,667 --> 00:22:05,000 All right, chefs, ten minutes on the clock. 582 00:22:05,000 --> 00:22:07,166 [Kwame] You've got that Louisiana caviar 583 00:22:07,166 --> 00:22:09,266 which is from the bowfin fish. 584 00:22:09,266 --> 00:22:11,467 [Amanda] It's swimming around in some muddy waters. 585 00:22:11,467 --> 00:22:14,767 And I think of course, concentrated eggs... 586 00:22:14,767 --> 00:22:17,367 You know, fish eggs will carry that flavor as well. 587 00:22:17,367 --> 00:22:20,867 So, there's very unique aftertaste with this caviar. 588 00:22:20,867 --> 00:22:23,166 I think it can still be used as a salt. 589 00:22:23,166 --> 00:22:25,000 [Kwame] Yeah, and you can make a cream sauce 590 00:22:25,066 --> 00:22:26,667 -and then finish it with that. -[Amanda] Mmm. Yes. 591 00:22:26,667 --> 00:22:29,000 So you'll still have those beads that'll pop. 592 00:22:30,166 --> 00:22:30,406 [Jouvens] For my caviar remoulade, 593 00:22:30,406 --> 00:22:31,967 [Jouvens] For my caviar remoulade, 594 00:22:31,967 --> 00:22:37,000 I'm mixing my epis, mayo, Louisiana caviar and a little bit of Cajun seasoning. 595 00:22:39,567 --> 00:22:41,767 Once my rice is set, I add in some chicory, 596 00:22:41,767 --> 00:22:44,266 and some epis and I let it set. 597 00:22:44,266 --> 00:22:46,100 I think this rice is gonna showcase who I am 598 00:22:46,166 --> 00:22:47,967 and is definitely going to impress the judges. 599 00:22:50,467 --> 00:22:51,900 Five minutes to go, chefs. 600 00:22:51,967 --> 00:22:53,567 Come on. [chuckles] 601 00:22:53,567 --> 00:22:55,367 Green plates. Money green. 602 00:22:56,266 --> 00:22:57,900 Give me the money. 603 00:22:57,967 --> 00:22:59,900 [Eva] I love beignets as a dessert 604 00:22:59,967 --> 00:23:00,406 but I don't know how to use them in an entree. 605 00:23:00,406 --> 00:23:02,000 but I don't know how to use them in an entree. 606 00:23:02,066 --> 00:23:05,867 Then I look down at my chicory and go, "I'm making a salad, why not make croutons?" 607 00:23:05,867 --> 00:23:09,266 So I take them to the fryer to crisp them up. 608 00:23:09,266 --> 00:23:13,266 And I wanna toss them in a little bit of Creole dust and Creole mustard. 609 00:23:13,867 --> 00:23:15,066 [intense music playing] 610 00:23:15,066 --> 00:23:17,066 Two minute warning, chefs. 611 00:23:17,066 --> 00:23:18,767 [Alanna] My potatoes are not cooked 612 00:23:18,767 --> 00:23:20,467 as well as I wanted them to be. 613 00:23:20,467 --> 00:23:22,667 So, I put them in the food processor. 614 00:23:22,667 --> 00:23:25,467 That's a big no-no for me to put mashed potatoes in a food processor. 615 00:23:25,467 --> 00:23:27,000 -[Amanda] I agree. -[Kardea] 'Cause it just 616 00:23:27,000 --> 00:23:28,600 -becomes so gummy and gluey. -[Kwame] Yeah. 617 00:23:30,200 --> 00:23:30,406 I think the mashed potatoes are the perfect place 618 00:23:30,406 --> 00:23:32,500 I think the mashed potatoes are the perfect place 619 00:23:32,567 --> 00:23:34,700 to incorporate my Louisiana caviar, 620 00:23:34,767 --> 00:23:37,166 because they can kind of hold a salt element. 621 00:23:37,166 --> 00:23:38,467 [music intensifying] 622 00:23:38,467 --> 00:23:40,166 -[Kwame] Come on, chefs. Let's go. -Let's go! 623 00:23:40,166 --> 00:23:41,500 -[Kwame] Get it all on the plate. -[Kardea] Everything plated. 624 00:23:41,567 --> 00:23:43,166 Get 'er done. 625 00:23:44,767 --> 00:23:47,166 [Eva] I still haven't figured out what to do with this caviar, 626 00:23:47,166 --> 00:23:48,467 but I'm running out of time. 627 00:23:48,467 --> 00:23:51,400 One minute left on the clock. Just one minute to go. 628 00:23:51,467 --> 00:23:53,567 [Eva] So, I'll just have to finish with my caviar. 629 00:23:53,567 --> 00:23:54,967 -[Kwame] Come on, come on. -Forty seconds! 630 00:23:54,967 --> 00:23:56,900 -[Kardea] That's not a lot of time. -[Kwame] Push, push. 631 00:23:56,967 --> 00:23:58,767 Finish strong again, chefs. 632 00:23:58,767 --> 00:23:59,900 Ten, 633 00:23:59,967 --> 00:24:00,406 nine, 634 00:24:00,406 --> 00:24:00,967 nine, 635 00:24:00,967 --> 00:24:01,967 eight, 636 00:24:01,967 --> 00:24:02,967 seven, 637 00:24:02,967 --> 00:24:04,000 six, 638 00:24:04,000 --> 00:24:04,967 five, 639 00:24:04,967 --> 00:24:05,967 four, 640 00:24:05,967 --> 00:24:06,967 three, 641 00:24:06,967 --> 00:24:07,967 two, 642 00:24:07,967 --> 00:24:08,967 one. 643 00:24:10,000 --> 00:24:11,133 [Ted] Time's up. 644 00:24:11,133 --> 00:24:11,900 -[Kwame] That's a lot of pressure. -Step back. 645 00:24:11,967 --> 00:24:12,967 [Kwame] I felt that one. 646 00:24:12,967 --> 00:24:14,100 -[Kardea] Oh, my goodness. -[Amanda] Me, too. 647 00:24:15,767 --> 00:24:17,300 -[Jouvens] Good stuff. -Good job. 648 00:24:20,667 --> 00:24:23,900 That round was more wild than the boar. 649 00:24:23,967 --> 00:24:28,467 It was intense, but I added a lot of my Creole, um... ancestry from Haiti, 650 00:24:28,467 --> 00:24:30,406 so, hopefully the judges appreciate it. 651 00:24:30,406 --> 00:24:30,467 so, hopefully the judges appreciate it. 652 00:24:31,900 --> 00:24:34,200 [Alanna] I feel like the dish is amazing. 653 00:24:34,266 --> 00:24:35,367 Next round, here we come. 654 00:24:35,367 --> 00:24:36,967 [chuckles] 655 00:24:45,266 --> 00:24:49,700 Chefs, you had another chance to stretch your culinary muscles in round two, 656 00:24:49,767 --> 00:24:51,767 with a rack of wild boar, 657 00:24:51,767 --> 00:24:54,200 chicory, bread pudding beignets 658 00:24:54,266 --> 00:24:56,367 and Louisiana caviar. 659 00:24:56,367 --> 00:24:58,367 Chef Alanna, what have you made? 660 00:24:58,367 --> 00:25:00,900 I have prepared for you, a... 661 00:25:00,967 --> 00:25:03,166 pan-seared boar 662 00:25:03,166 --> 00:25:05,100 over a caviar mash 663 00:25:05,166 --> 00:25:07,400 and a charred chicory 664 00:25:07,467 --> 00:25:09,767 over a sweet cream beignet sauce. 665 00:25:12,467 --> 00:25:14,567 [Amanda] The seasoning that you put on the boar is excellent. 666 00:25:14,567 --> 00:25:17,967 The Worcestershire with the other seasonings was delicious. 667 00:25:17,967 --> 00:25:19,567 Really nice. 668 00:25:19,567 --> 00:25:22,667 And I think it was brilliant to put the caviar with the potato. 669 00:25:22,667 --> 00:25:25,567 You used it as salinity in the mashed potato. 670 00:25:25,567 --> 00:25:28,967 Bread pudding beignet and your white wine sauce was so good. 671 00:25:28,967 --> 00:25:31,667 [Kwame] The chicory... you charred it a little bit. 672 00:25:31,667 --> 00:25:32,700 It was delicious. 673 00:25:32,700 --> 00:25:35,066 But for me, half of my boar is cooked nicely 674 00:25:35,066 --> 00:25:37,800 and the other half is like, you know, pretty raw. 675 00:25:39,467 --> 00:25:41,066 [Kardea] Chef. 676 00:25:41,066 --> 00:25:42,022 For me, the boar is a little rare. 677 00:25:42,022 --> 00:25:43,467 For me, the boar is a little rare. 678 00:25:43,467 --> 00:25:47,767 And I'm just not a big fan of mashed potatoes in a food processor 679 00:25:47,767 --> 00:25:50,200 because it, you know, releases all of that gluten 680 00:25:50,266 --> 00:25:53,100 that it makes it very gummy and gluey. 681 00:25:53,166 --> 00:25:54,367 But it had great flavor. 682 00:25:55,266 --> 00:25:56,300 Thank you, Chef. 683 00:25:57,066 --> 00:25:59,066 Next up, chef Jouvens. 684 00:25:59,066 --> 00:26:01,467 Prepared for you today, a... 685 00:26:01,467 --> 00:26:04,467 beignet-crusted wild boar 686 00:26:04,467 --> 00:26:07,867 with a chicory, black eyed peas, coconut rice. 687 00:26:07,867 --> 00:26:11,066 And a caviar and epis remoulade. 688 00:26:12,100 --> 00:26:15,166 This dish is pretty much Haiti on a plate. 689 00:26:15,166 --> 00:26:17,667 -Well, you told us you were gonna bring Haiti and you did. -[Jouvens laughs] 690 00:26:17,667 --> 00:26:18,667 Haiti! 691 00:26:18,667 --> 00:26:21,367 -[Kardea] Yeah. -[Amanda laughing] 692 00:26:21,367 --> 00:26:25,100 The idea of making that beignet crust 693 00:26:25,166 --> 00:26:28,567 and using mustard as a foil to a sweetness is brilliant. 694 00:26:28,567 --> 00:26:29,700 It's just brilliant. 695 00:26:29,767 --> 00:26:31,000 [softly] Thank you. 696 00:26:31,066 --> 00:26:32,867 [Amanda] My boar was cooked perfectly. Both of them. 697 00:26:36,300 --> 00:26:38,300 Flavors are... 698 00:26:38,367 --> 00:26:39,467 outstanding. 699 00:26:39,467 --> 00:26:42,000 Oh, my goodness. The black eyed peas, 700 00:26:42,066 --> 00:26:44,967 you know, there's saltiness, there's a little bitterness from the chicory 701 00:26:44,967 --> 00:26:47,166 but it all just works so well together. 702 00:26:47,166 --> 00:26:48,667 Thank you, Chef. 703 00:26:48,667 --> 00:26:52,600 I cut into one of the pieces of the boar chop and it was completely raw. 704 00:26:53,166 --> 00:26:54,467 Like, completely raw. 705 00:26:56,700 --> 00:26:58,900 However, you gave us two. 706 00:26:58,967 --> 00:27:02,100 -And the other one was cooked perfectly. -Okay. 707 00:27:02,100 --> 00:27:04,767 [Kwame] I really enjoyed this dish. Especially, 708 00:27:04,767 --> 00:27:06,967 when you eat this epis 709 00:27:06,967 --> 00:27:08,900 you know, a caviar aioli 710 00:27:08,967 --> 00:27:12,022 and then the rice... and the rice is cooked so... beautifully. 711 00:27:12,022 --> 00:27:12,400 and then the rice... and the rice is cooked so... beautifully. 712 00:27:12,467 --> 00:27:14,600 -Yes, Chef. -Chef Jouvens, thank you. 713 00:27:15,467 --> 00:27:17,367 [Ted] Finally, chef Eva. 714 00:27:17,367 --> 00:27:19,266 Chefs, what I made for you today is... 715 00:27:19,266 --> 00:27:20,867 a blackened boar 716 00:27:20,867 --> 00:27:25,600 with a date and golden raisin madeira wine sauce 717 00:27:25,667 --> 00:27:27,467 with a chicory salad 718 00:27:27,467 --> 00:27:30,567 done with beignet Creole mustard tossed croutons. 719 00:27:31,600 --> 00:27:32,867 [Kardea] What... 720 00:27:32,867 --> 00:27:35,467 a brilliant idea of using 721 00:27:35,467 --> 00:27:38,066 that bread pudding beignet as a crouton. 722 00:27:38,066 --> 00:27:39,400 Delicious. 723 00:27:39,467 --> 00:27:41,200 What I like about your cooking... 724 00:27:41,266 --> 00:27:42,022 it's very vibrational. 725 00:27:42,022 --> 00:27:42,900 it's very vibrational. 726 00:27:42,967 --> 00:27:45,967 It's very light and airy, but 727 00:27:45,967 --> 00:27:49,000 there's still that remnants of Creole cooking here. 728 00:27:49,066 --> 00:27:51,567 But, I think, you all kind of struggled 729 00:27:51,567 --> 00:27:54,266 with cooking the boar to the correct temperature. 730 00:27:54,266 --> 00:27:57,166 So, for me, this is almost well-done. 731 00:27:57,166 --> 00:27:58,300 Very, very chewy. 732 00:27:59,166 --> 00:28:00,166 [Kwame] I have to agree. 733 00:28:00,166 --> 00:28:02,667 The boar is... mine is half and half. 734 00:28:02,667 --> 00:28:05,166 When I saw a giant pile of chicory, 735 00:28:05,166 --> 00:28:07,667 I was a little bit worried until I tasted your sauce. 736 00:28:07,667 --> 00:28:09,900 You cooked that vinegar and sugar down... 737 00:28:09,967 --> 00:28:12,022 which is so smart to add the dried fruit, 738 00:28:12,022 --> 00:28:12,266 which is so smart to add the dried fruit, 739 00:28:12,266 --> 00:28:15,767 because some of those sugars release into that sauce and give it body. 740 00:28:15,767 --> 00:28:19,467 I agree. That chicory salad was delicious. 741 00:28:19,467 --> 00:28:21,967 But the caviar's not adding anything. 742 00:28:21,967 --> 00:28:26,900 Even if somehow that was paired with lemon 743 00:28:26,967 --> 00:28:30,867 or a cream or something that would break it up a little bit. 744 00:28:31,500 --> 00:28:32,667 Thank you, chef. 745 00:28:32,667 --> 00:28:34,467 Chef Eva, thank you. 746 00:28:34,467 --> 00:28:35,667 [intense music playing] 747 00:28:35,667 --> 00:28:37,600 [Alanna] Uh... a little longer cook 748 00:28:37,667 --> 00:28:41,500 on my boar would've probably made the plate excellent. 749 00:28:41,567 --> 00:28:42,022 But, overall, I still feel really good about it. 750 00:28:42,022 --> 00:28:44,800 But, overall, I still feel really good about it. 751 00:28:44,867 --> 00:28:46,300 [Jouvens] What the judges said about my dish 752 00:28:46,367 --> 00:28:48,367 that got me a little bit worried is the, uh... 753 00:28:48,367 --> 00:28:50,100 uneven cooking in my boar. 754 00:28:50,100 --> 00:28:52,867 So, technique, technique, technique. But... 755 00:28:52,867 --> 00:28:54,667 I brought a lot of Haiti, 756 00:28:54,667 --> 00:28:56,567 and I hope I'm gonna move to the next round. 757 00:28:56,567 --> 00:28:58,767 [music intensifies] 758 00:29:06,867 --> 00:29:10,266 So, whose dish is on the chopping block? 759 00:29:10,867 --> 00:29:11,867 [intense music playing] 760 00:29:18,166 --> 00:29:21,200 Chef Alanna, you've been chopped. Judges? 761 00:29:22,100 --> 00:29:23,467 [Kardea] Chef Alanna, 762 00:29:23,467 --> 00:29:26,867 your wild boar was unfortunately very rare. 763 00:29:26,867 --> 00:29:31,166 And the mashed potatoes with the Louisiana caviar was very, very gummy. 764 00:29:31,166 --> 00:29:33,467 And so, we had to chop you. 765 00:29:33,467 --> 00:29:33,867 I understand. 766 00:29:33,867 --> 00:29:34,667 I understand. 767 00:29:34,667 --> 00:29:36,266 Thank you for the opportunity, chefs. 768 00:29:36,266 --> 00:29:38,100 -Thank you, Chef. It was so nice to meet you. -Of course. Keep cooking. 769 00:29:38,100 --> 00:29:39,266 -Keep cooking. -[Amanda] Thank you. 770 00:29:39,800 --> 00:29:41,367 [jazz music playing] 771 00:29:43,667 --> 00:29:46,467 [Alanna] It didn't turn out exactly how I planned it to be, but, 772 00:29:46,467 --> 00:29:49,166 I feel extremely blessed, to have been given the opportunity 773 00:29:49,166 --> 00:29:51,166 to represent Creole culture. 774 00:29:53,200 --> 00:29:54,266 [intense music starts] 775 00:29:54,266 --> 00:29:56,000 [Ted] Chef Eva, chef Jouvens, 776 00:29:56,066 --> 00:29:59,600 you've both done a great job creating savory Creole cuisine 777 00:29:59,667 --> 00:30:02,266 but how are you with desserts? 778 00:30:02,266 --> 00:30:03,867 I'm ready to bring this home, now. 779 00:30:03,867 --> 00:30:04,300 I'm ready to bring this home, now. 780 00:30:04,367 --> 00:30:06,667 Feel I got a few sweet tricks up my sleeves. 781 00:30:07,200 --> 00:30:08,400 [Ted] Okay. 782 00:30:08,467 --> 00:30:10,567 Ready, set... 783 00:30:10,567 --> 00:30:12,166 [intense music playing] 784 00:30:16,767 --> 00:30:18,467 Open those final baskets. 785 00:30:20,066 --> 00:30:22,100 -[wheezing] -[Eva laughing] 786 00:30:22,867 --> 00:30:25,166 [Amanda laughing] Uh-oh. 787 00:30:25,700 --> 00:30:28,100 What is this? 788 00:30:28,100 --> 00:30:29,867 [Ted] You've got your hands on 789 00:30:29,867 --> 00:30:32,100 a king cake milkshake. 790 00:30:32,166 --> 00:30:33,767 Sweet potato? 791 00:30:33,767 --> 00:30:33,867 [Ted] Sweet potatoes. 792 00:30:33,867 --> 00:30:35,100 [Ted] Sweet potatoes. 793 00:30:35,166 --> 00:30:36,467 Tasso. [speaking Creole] 794 00:30:38,000 --> 00:30:39,667 [Ted] Tasso ham. 795 00:30:39,667 --> 00:30:40,767 What is that? 796 00:30:41,667 --> 00:30:43,266 All right. What's this guy? 797 00:30:43,266 --> 00:30:46,166 [Ted] And Creole pralines. 798 00:30:46,166 --> 00:30:49,266 I don't know what I'm going to do with this king cake milkshake. 799 00:30:49,700 --> 00:30:50,700 [Jouvens] Um... 800 00:30:51,567 --> 00:30:53,367 All right, you got me with this one. 801 00:30:53,367 --> 00:30:55,867 Remember how quickly 30 minutes goes by here. 802 00:30:56,867 --> 00:30:58,667 We're starting the clock again, 803 00:30:58,667 --> 00:30:59,700 now! 804 00:30:59,767 --> 00:31:01,367 -[Kardea] Whoo! -[Kwame] Let's go, let's go. 805 00:31:01,367 --> 00:31:03,867 -This is it. -Ten thousand dollars is on the line. 806 00:31:09,967 --> 00:31:12,200 Right now, this competition, I think it's up for grab. 807 00:31:12,266 --> 00:31:14,166 Both chef Jouvens and chef Eva, 808 00:31:14,166 --> 00:31:15,367 they stick to their roots. 809 00:31:15,367 --> 00:31:16,266 -Yeah. -[Kwame] Mmm-hmm. 810 00:31:16,266 --> 00:31:17,767 Cinnamon, cinnamon, cinnamon. 811 00:31:17,767 --> 00:31:20,900 [Kardea] Chef Eva has that Cali flair. 812 00:31:20,967 --> 00:31:24,200 [Amanda] And I think chef Jouvens has represented Haiti all day. 813 00:31:24,266 --> 00:31:26,667 But, I'm focused on execution. 814 00:31:26,667 --> 00:31:29,166 Because they failed on execution, 815 00:31:29,166 --> 00:31:31,467 on one element, each round. 816 00:31:31,467 --> 00:31:33,667 Is it coming together like you thought? 817 00:31:33,667 --> 00:31:33,867 -Hell nah. -No? [chuckles] 818 00:31:33,867 --> 00:31:35,800 -Hell nah. -No? [chuckles] 819 00:31:35,867 --> 00:31:36,934 [Amanda] So, this is it. 820 00:31:36,967 --> 00:31:39,300 -I want it to be perfectly executed. -Yeah. 821 00:31:39,367 --> 00:31:41,767 [Eva] In the entree round, I overcooked my boar 822 00:31:41,767 --> 00:31:43,200 and Jouvens undercooked his boar. 823 00:31:43,266 --> 00:31:44,767 So I feel like we're neck and neck. 824 00:31:44,767 --> 00:31:46,967 So, I need to stay on top of my game. 825 00:31:46,967 --> 00:31:50,467 When I'm craving sugar, I often make myself a French toast dessert, 826 00:31:50,467 --> 00:31:53,000 so, I'm making king cake French toast 827 00:31:53,000 --> 00:31:56,100 with a caramel-praline sauce. 828 00:31:56,166 --> 00:32:00,367 I take the king cake milkshake and add it in with milk and eggs. 829 00:32:00,367 --> 00:32:03,867 Cinnamon, brown sugar... then I soak the bread in my mixture. 830 00:32:03,867 --> 00:32:04,166 Cinnamon, brown sugar... then I soak the bread in my mixture. 831 00:32:05,600 --> 00:32:08,066 [Amanda] These king cake milkshakes, first of all, are delicious. 832 00:32:08,066 --> 00:32:10,266 -So good. -I got a little scared from the color. 833 00:32:10,266 --> 00:32:12,100 But they're really just vanilla. 834 00:32:12,166 --> 00:32:13,266 -[cameraman] Hi. -Hello. 835 00:32:13,867 --> 00:32:15,000 [Jouvens] Hello, sir. 836 00:32:15,000 --> 00:32:17,300 Whipped cream on top, a little piece of king cake... 837 00:32:17,367 --> 00:32:18,567 and there's a baby in there. 838 00:32:18,567 --> 00:32:20,000 [Kwame] There's a baby floating in it. 839 00:32:20,000 --> 00:32:22,567 -King cake was that quintessential New Orleans... -[Amanda] Yes. 840 00:32:22,567 --> 00:32:23,567 ...celebration cake. 841 00:32:23,600 --> 00:32:25,867 The milkshake could be made into an ice-cream. 842 00:32:25,867 --> 00:32:27,567 -You have the base. -Ooh! 843 00:32:27,567 --> 00:32:29,000 [jazz music playing] 844 00:32:29,000 --> 00:32:31,400 [Jouvens] I'm making king cake ice-cream 845 00:32:31,467 --> 00:32:33,166 with sweet potato funnel cake. 846 00:32:33,667 --> 00:32:33,867 Ice-cream! 847 00:32:33,867 --> 00:32:35,467 Ice-cream! 848 00:32:35,467 --> 00:32:38,467 My dish is inspired by Haitian carnivals 849 00:32:38,467 --> 00:32:41,767 and beignet is one of the staple food that we eat, 850 00:32:41,767 --> 00:32:43,700 but I'm gonna put my own spin on it. 851 00:32:43,767 --> 00:32:46,567 Sweet potato is gonna be the base for my funnel cake. 852 00:32:48,000 --> 00:32:49,667 Twenty minutes on the clock, chefs. 853 00:32:49,667 --> 00:32:50,800 [exhales deeply] 854 00:32:50,800 --> 00:32:52,667 -Guess what I got? -What'd you... What'd you get? 855 00:32:52,667 --> 00:32:54,800 -Bourbon? Thank you. [chuckles] -[Jouvens chuckles] 856 00:32:54,867 --> 00:32:56,967 [Eva] I'll need that in a minute. [chuckles] 857 00:32:56,967 --> 00:32:58,700 [Kardea] Now these are a little softer than... 858 00:32:58,767 --> 00:33:00,367 -Than typical praline. -[Amanda] Yeah. Right? 859 00:33:00,367 --> 00:33:02,367 -Don't they have a little more caramel than normal? -[Kardea] They do. 860 00:33:02,367 --> 00:33:03,867 [Kardea] Well, it's made with brown sugar or just granulated sugar. 861 00:33:03,867 --> 00:33:06,000 [Kardea] Well, it's made with brown sugar or just granulated sugar. 862 00:33:06,066 --> 00:33:08,000 [Amanda] But they're also just like a staple 863 00:33:08,066 --> 00:33:09,800 -candy in... -Yeah. Mmm-hmm. 864 00:33:09,867 --> 00:33:11,600 -New Orleans. -[Kwame] Staple candy in New Orleans. 865 00:33:11,600 --> 00:33:14,767 [Eva] Creole praline. These are a treat that my mom makes every Christmas. 866 00:33:14,767 --> 00:33:16,200 And I'm thinking 867 00:33:16,200 --> 00:33:19,467 I can definitely melt these down and create my own caramel sauce. 868 00:33:19,467 --> 00:33:20,867 And... 869 00:33:20,867 --> 00:33:22,867 [Eva] I want to incorporate my sweet potatoes 870 00:33:22,867 --> 00:33:26,300 and the tasso ham into my caramel sauce. 871 00:33:26,367 --> 00:33:28,266 Because I want to add a little bit of texture to my sauce. 872 00:33:31,367 --> 00:33:33,867 Tasso ham is a part of the, like, hind leg 873 00:33:33,867 --> 00:33:34,867 Tasso ham is a part of the, like, hind leg 874 00:33:34,867 --> 00:33:36,767 -and not necessarily, like, the shoulder... -Right. 875 00:33:36,767 --> 00:33:39,367 ...where you find most ham, so it's super flavorful. 876 00:33:39,367 --> 00:33:43,066 Yeah and it has a lot of that typical Creole seasoning. 877 00:33:43,066 --> 00:33:44,967 So, there is some heat in here. 878 00:33:44,967 --> 00:33:47,266 Heat and sweet can go well together but I think 879 00:33:47,266 --> 00:33:52,166 -a karma has to be made to counteract the spice. -[Kardea] Yeah. 880 00:33:52,166 --> 00:33:57,867 I'm gonna use this tasso ham and a habanero gastrique to candy it a little bit. 881 00:33:58,600 --> 00:34:00,967 Jouvens, that's some crispy tasso? 882 00:34:00,967 --> 00:34:02,367 [Jouvens] Crispy, candied tasso. 883 00:34:02,367 --> 00:34:03,867 [both] Crispy, candied tasso. 884 00:34:03,867 --> 00:34:04,567 [both] Crispy, candied tasso. 885 00:34:05,767 --> 00:34:07,500 Five minutes to go chefs. 886 00:34:07,567 --> 00:34:09,867 Once I have my sweet potato mixture in a piping bag, 887 00:34:09,867 --> 00:34:12,800 I drizzle it in the fryer whimsically, because I want it to be fun. 888 00:34:14,767 --> 00:34:17,000 -Funnel cake, everybody, funnel cake. -[exclaims] 889 00:34:17,066 --> 00:34:19,867 [Eva] I taste my caramel sauce and I'm really unhappy with it, 890 00:34:19,867 --> 00:34:21,367 because the starch from the sweet potatoes 891 00:34:21,367 --> 00:34:23,867 have made my caramel sauce a little gritty. 892 00:34:23,867 --> 00:34:25,867 I think I'm gonna try to remake this caramel. 893 00:34:25,867 --> 00:34:28,700 So, I run to the fryer to fry more ham. 894 00:34:28,767 --> 00:34:31,266 Oh, wow, oh, I quit. 895 00:34:31,266 --> 00:34:32,467 [both laugh] 896 00:34:32,467 --> 00:34:33,867 Jouvens is there frying funnel cake. 897 00:34:33,867 --> 00:34:34,767 Jouvens is there frying funnel cake. 898 00:34:34,767 --> 00:34:37,467 Chef Eva, just pivot if you have to. Give us something. 899 00:34:37,467 --> 00:34:38,867 I'm trying. 900 00:34:38,867 --> 00:34:41,367 I have three basket ingredients in this caramel 901 00:34:41,367 --> 00:34:42,767 and I am freaking out right now. 902 00:34:48,900 --> 00:34:50,667 [Eva] Oh, I quit. [both laugh] 903 00:34:50,667 --> 00:34:53,066 Four minutes left, four minutes. 904 00:34:53,066 --> 00:34:56,500 The starch on the sweet potatoes have made my caramel sauce a little gritty. 905 00:34:56,567 --> 00:34:58,166 I don't have time to remake it. 906 00:34:58,166 --> 00:34:59,900 So, I strained it out and I'm just going to have to roll with it. 907 00:35:02,100 --> 00:35:03,767 [Ted] Just under two minutes. 908 00:35:03,767 --> 00:35:05,567 Let's go, let's go, let's go, let's go. 909 00:35:05,567 --> 00:35:07,266 Jouvens's ice cream is coming out. 910 00:35:07,266 --> 00:35:08,967 [Jouvens] All right, that's perfect. 911 00:35:08,967 --> 00:35:10,367 Ice cream looks good. 912 00:35:10,367 --> 00:35:11,467 -[woman 1] Yeah. -[woman 2]Oh, yeah, yeah, yeah. 913 00:35:11,467 --> 00:35:13,667 -[Kwame] Yeah. -[Ted] One minute to go. 914 00:35:13,667 --> 00:35:15,066 -[Ted] You got this chefs. -[Kwame] Come on, 915 00:35:15,066 --> 00:35:16,000 come on. 916 00:35:16,066 --> 00:35:16,918 [Kardea] Let's get everything plated. 917 00:35:16,918 --> 00:35:17,667 [Kardea] Let's get everything plated. 918 00:35:17,667 --> 00:35:21,367 [Jouvens] I decided to mix the Creole pralines with my candied ham. 919 00:35:21,367 --> 00:35:23,266 It'd be the perfect topping for my ice cream. 920 00:35:25,000 --> 00:35:26,767 Final seconds of the final round chefs. 921 00:35:27,400 --> 00:35:29,967 And 10, nine, 922 00:35:29,967 --> 00:35:33,900 eight, seven, six, five, 923 00:35:33,967 --> 00:35:37,367 four, three, two, one. 924 00:35:38,500 --> 00:35:39,467 Time's up. 925 00:35:39,467 --> 00:35:41,100 [judges cheering] 926 00:35:45,166 --> 00:35:46,918 -[Jouvens] Come on, bring it in, bring it in, bring it in. -Congratulations. 927 00:35:46,918 --> 00:35:46,967 -[Jouvens] Come on, bring it in, bring it in, bring it in. -Congratulations. 928 00:35:46,967 --> 00:35:49,066 -[Jouvens] Bring it in, good job, good job. -[Eva] Good job. 929 00:35:51,266 --> 00:35:53,500 Ah! [laughs] 930 00:35:53,567 --> 00:35:57,400 All the adrenaline is coming out right now. I got goosebumps. 931 00:35:57,467 --> 00:35:59,767 I brought some of that Creole flavor to my dessert. 932 00:35:59,767 --> 00:36:00,967 So, I feel great about it. 933 00:36:02,166 --> 00:36:03,800 [Eva] I was struggling with the caramel sauce. 934 00:36:03,867 --> 00:36:06,500 But the French toast itself is delicious. 935 00:36:06,567 --> 00:36:10,000 And it's not the most beautiful thing I've ever done [laughs] but it's great. 936 00:36:18,867 --> 00:36:21,100 Chef Eva and Chef Jouvens, 937 00:36:21,100 --> 00:36:27,166 your final basket, the king cake milkshake, sweet potatoes, tasso ham, 938 00:36:27,166 --> 00:36:29,400 and Creole pralines. 939 00:36:29,467 --> 00:36:32,367 So, what have you made for dessert, Chef Jouvens? 940 00:36:32,367 --> 00:36:35,567 Chefs, today I've created for you the sweet potato funnel cake 941 00:36:35,567 --> 00:36:39,867 with a herb spicy berry gastrique and the king cake ice cream. 942 00:36:47,567 --> 00:36:49,000 [Amanda] I love that you've made ice cream. 943 00:36:49,000 --> 00:36:51,200 And I like that it has chunky, fun things in it. 944 00:36:51,266 --> 00:36:55,500 I love the praline in there and the funnel cake is a great idea. 945 00:36:55,567 --> 00:36:58,400 But some of my pieces are crispy and some of them aren't. 946 00:36:59,867 --> 00:37:02,800 The fruit sauce went over it and it sogged out. 947 00:37:02,867 --> 00:37:04,100 [Kwame] I have to agree. 948 00:37:04,100 --> 00:37:06,567 Putting a wet sauce on a crispy item 949 00:37:06,567 --> 00:37:08,667 it just loses what you were trying to do. 950 00:37:08,667 --> 00:37:10,567 If you put that on the side as a dipping sauce 951 00:37:10,567 --> 00:37:12,767 I think we would be kids in a candy store right now. 952 00:37:13,567 --> 00:37:15,667 Thank you Chef, thank you. 953 00:37:15,667 --> 00:37:16,918 Chef Jouvens, the candied tasso ham is delicious. 954 00:37:16,918 --> 00:37:18,367 Chef Jouvens, the candied tasso ham is delicious. 955 00:37:18,367 --> 00:37:19,867 I could just eat that in a bowl. 956 00:37:19,867 --> 00:37:21,000 Just go to town. 957 00:37:21,066 --> 00:37:23,066 Now the ice cream itself, I like 958 00:37:23,066 --> 00:37:27,667 the way you took that king cake milkshake and reverted it back into an ice cream. 959 00:37:27,667 --> 00:37:29,867 But it needed more sugar. 960 00:37:29,867 --> 00:37:32,400 Just little, little tweaks would've sent this over the top. 961 00:37:33,100 --> 00:37:34,567 Thank you Chef. 962 00:37:34,567 --> 00:37:37,567 And finally, Chef Eva, please tell us about your dish. 963 00:37:37,567 --> 00:37:43,266 I made a king cake batter French toast with a bourbon, praline, caramel sauce. 964 00:37:43,266 --> 00:37:46,400 That's got the tasso ham and the sweet potatoes tossed in. 965 00:37:48,000 --> 00:37:51,800 I've never personally in my life tried French toast 966 00:37:51,867 --> 00:37:53,467 for dessert but I'm not mad at it. 967 00:37:53,467 --> 00:37:55,667 I mean it's sweet, it's bread, why not. 968 00:37:56,667 --> 00:37:58,700 I really like the French toast. 969 00:37:58,767 --> 00:38:03,166 It had, you know, a nice soaking of whatever custard you made. 970 00:38:03,166 --> 00:38:05,100 It was the king cake milkshake. 971 00:38:05,100 --> 00:38:08,000 Yeah, it's, it's, it's really, really good. 972 00:38:08,000 --> 00:38:11,200 Um, the sweet potatoes, they had a lot of texture. 973 00:38:11,266 --> 00:38:13,166 You, like, roasted them really, really hard and then 974 00:38:13,166 --> 00:38:14,567 rehydrated them in the sauce. 975 00:38:14,567 --> 00:38:15,700 Flavors really work here. 976 00:38:15,767 --> 00:38:16,800 Okay. 977 00:38:16,800 --> 00:38:16,918 [Amanda] The French toast itself is delicious. 978 00:38:16,918 --> 00:38:18,266 [Amanda] The French toast itself is delicious. 979 00:38:18,900 --> 00:38:20,200 I like the tasso ham. 980 00:38:20,266 --> 00:38:21,900 But I was searching for sweet potatoes, 981 00:38:21,967 --> 00:38:24,300 -I didn't get as many on my plate. -Okay. 982 00:38:24,367 --> 00:38:27,200 I don't have a lot to say about it because there's not much here. 983 00:38:27,266 --> 00:38:30,300 But I also, I like it and I wanna keep eating it. 984 00:38:30,867 --> 00:38:31,667 Thank you Chef. 985 00:38:32,800 --> 00:38:33,867 [Ted] Okay. 986 00:38:33,867 --> 00:38:36,500 The question now, who will be the champ? 987 00:38:37,066 --> 00:38:38,400 Thank you, chefs. 988 00:38:44,300 --> 00:38:46,918 I think, Chef Eva, introduced herself with a beautiful broth. 989 00:38:46,918 --> 00:38:47,800 I think, Chef Eva, introduced herself with a beautiful broth. 990 00:38:47,867 --> 00:38:49,567 [Kwame] Yeah, definitely. 991 00:38:49,567 --> 00:38:53,500 That broth, to make that, in that amount of time, so elegant and refined. 992 00:38:53,567 --> 00:38:55,600 [Amanda] Yeah, but I think it was missing some stuff. 993 00:38:55,667 --> 00:38:58,867 You know, it's, like, it's one piece of ocra, one crawfish here, like, 994 00:38:58,867 --> 00:39:02,000 I thought all those flavors could've been developed more. 995 00:39:02,066 --> 00:39:04,266 Chef Jouvens made a delicious grits. 996 00:39:05,300 --> 00:39:09,266 Every bite had alligator sausage or ocra. 997 00:39:09,266 --> 00:39:11,467 [Kardea] But I think his grits was kind of thick 998 00:39:11,467 --> 00:39:13,867 because with the gumbo file in there, 999 00:39:13,867 --> 00:39:16,918 it ended up being very thick and almost gluey, like... 1000 00:39:16,918 --> 00:39:17,867 it ended up being very thick and almost gluey, like... 1001 00:39:17,867 --> 00:39:20,567 Their first round was pretty solid compared to their entree round. 1002 00:39:20,567 --> 00:39:22,367 The wild boar really tripped them up. 1003 00:39:22,367 --> 00:39:26,100 For, Jouvens, unfortunately, like, couple of us had undercooked wild boar. 1004 00:39:26,166 --> 00:39:27,634 Which is a huge no, no. 1005 00:39:27,634 --> 00:39:31,567 But there were two on each plate and we had perfectly cooked pieces. 1006 00:39:31,567 --> 00:39:34,367 And using that Louisiana caviar as a salting agent 1007 00:39:34,367 --> 00:39:36,166 for the aioli, it was beautiful. 1008 00:39:37,400 --> 00:39:39,467 Eva's used to Louisiana caviar. 1009 00:39:39,467 --> 00:39:41,266 She just dolloped it on the bone. 1010 00:39:41,266 --> 00:39:43,266 She needed to manipulate it a little bit. 1011 00:39:43,266 --> 00:39:46,467 I agree, Chef Eva did not manipulate that Louisiana caviar. 1012 00:39:46,467 --> 00:39:46,918 And she overcooked her wild boar, which was a problem. 1013 00:39:46,918 --> 00:39:48,900 And she overcooked her wild boar, which was a problem. 1014 00:39:49,900 --> 00:39:52,100 But it was so light and refreshing, 1015 00:39:52,166 --> 00:39:56,367 and the croutons she made out of the bread pudding vignette had great flavor. 1016 00:39:57,767 --> 00:40:00,667 Honestly, they didn't have a problem with flavor. 1017 00:40:00,667 --> 00:40:03,700 But who did... who executed everything better? 1018 00:40:03,767 --> 00:40:05,800 -I think we know the answer to that. -[Kardea] Yeah. 1019 00:40:05,867 --> 00:40:07,533 -[Kardea] For sure. -[Kwame] Yeah. 1020 00:40:14,667 --> 00:40:16,918 [Eva] I don't know how this is gonna go but I'm feeling very confident. 1021 00:40:16,918 --> 00:40:17,800 [Eva] I don't know how this is gonna go but I'm feeling very confident. 1022 00:40:17,867 --> 00:40:20,100 I do feel like I have a real chance to win. 1023 00:40:20,166 --> 00:40:23,600 [Jouvens] I think I did a much better job at showcasing Creole cooking. 1024 00:40:23,667 --> 00:40:26,000 I absolutely know that I deserve to win. 1025 00:40:27,200 --> 00:40:30,567 So, who's dish is on the chopping block? 1026 00:40:38,600 --> 00:40:39,667 [exclaims in Creole] 1027 00:40:40,867 --> 00:40:42,567 Chef Eva, you've been chopped. 1028 00:40:42,567 --> 00:40:44,667 -Judges-- -Can I give her a hug first? 1029 00:40:44,967 --> 00:40:46,567 Aw. 1030 00:40:46,567 --> 00:40:46,918 -[Jouvens] Good job. -Thank you [laughs]. 1031 00:40:46,918 --> 00:40:49,166 -[Jouvens] Good job. -Thank you [laughs]. 1032 00:40:49,166 --> 00:40:53,066 Chef Eva, in the first round you came out really strong 1033 00:40:53,066 --> 00:40:54,667 with that version of a yaka mein. 1034 00:40:54,667 --> 00:40:58,100 But we wanted to see more of the okra, more of the crawfish. 1035 00:40:58,100 --> 00:41:00,500 In your entree round, the Louisiana caviar 1036 00:41:00,567 --> 00:41:03,100 just didn't bring anything to the dish. 1037 00:41:03,100 --> 00:41:07,367 And your dessert, the sweet potatoes on the dishes were a little bit inconsistent. 1038 00:41:07,367 --> 00:41:09,967 And so, we had to chop you. 1039 00:41:09,967 --> 00:41:11,700 -Thank you very much. -[Amanda] Thank you. 1040 00:41:11,767 --> 00:41:13,000 -Thank you, Chef. -Thank you, Chef. 1041 00:41:13,066 --> 00:41:14,567 [Kwame] Thank you. 1042 00:41:14,567 --> 00:41:16,918 I'm definitely disappointed, but it was a well-fought battle 1043 00:41:16,918 --> 00:41:17,500 I'm definitely disappointed, but it was a well-fought battle 1044 00:41:17,567 --> 00:41:20,100 and it's just meant the world that we were able to show, 1045 00:41:20,100 --> 00:41:22,000 Californians can cook Creole too. 1046 00:41:24,600 --> 00:41:29,266 That means, Chef Jouvens Jean, you are the chopped champion. 1047 00:41:29,266 --> 00:41:32,567 You've earned $10,000 for your work here 1048 00:41:32,567 --> 00:41:36,000 and we hope you really enjoyed the challenge. Congratulations Chef! 1049 00:41:37,367 --> 00:41:39,266 [all cheering] 1050 00:41:39,266 --> 00:41:41,567 -Thank you for Haiti! -[judges cheer] 1051 00:41:43,600 --> 00:41:45,266 -[Kardea] Oh, my God. -[Jouvens] Thank you guys so much. 1052 00:41:45,266 --> 00:41:46,918 It is the best feeling in the world to be the Creole Chopped Champion. 1053 00:41:46,918 --> 00:41:48,767 It is the best feeling in the world to be the Creole Chopped Champion. 1054 00:41:48,767 --> 00:41:51,900 I came here to compete for Haiti and I did it. 1055 00:41:51,967 --> 00:41:54,867 Super exciting to win $10,000.