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00:00:02,266 --> 00:00:03,767
[Ted] Get ready
for another sizzling battle
in the Chopped kitchen.
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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.
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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,
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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.
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00:00:19,767 --> 00:00:22,100
I wanna win this
for all of my ancestors.
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[Ted] Who will
be victorious?
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Yes, baby. What's cracking?
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00:00:26,367 --> 00:00:27,900
[Ted] And who will be...
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00:00:28,266 --> 00:00:29,233
Chopped.
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00:00:32,667 --> 00:00:35,367
[Jouvens] Creole cooking
is a marriage.
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And behind almost
every good marriage
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00:00:37,867 --> 00:00:39,166
is a little bit of spice.
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00:00:40,900 --> 00:00:43,800
I'm the executive chef
at Maxine's Bistro & Bar
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00:00:43,867 --> 00:00:45,600
in South Beach, Florida.
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I'm Haitian, and the base
of Haitian Creole food
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is savory, acidic and spice.
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Every morsel of Creole food
gives you an elevation
of flavor.
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It's more than just cooking.
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It's to love something
from the heart.
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That's butter, baby.
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I breathe, sleep, dream,
live Creole.
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I breathe, sleep, dream,
live Creole.
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[speaking Creole]
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Haiti is here
and I'm here to win.
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[Eva] I am here to show people
what real Creole food is,
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but Cali-style.
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I'm the private chef
for Voodoo Love.
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Voodoo Love
is a catering concept
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based in the San Francisco
Bay area.
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I serve Creole Nouveau.
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[laughs]
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I take elements of French,
of West African, Spanish,
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then I add a California,
fresh, organic spin on it.
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The $10,000 is the deposit
for my own permanent brick
and mortar space.
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The $10,000 is the deposit
for my own permanent brick
and mortar space.
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It is time to let the world
know who Chef Eva is.
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[Alanna] Creole food
is like being at home
with your grandma
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and getting a big hug.
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My name is Alanna
Fredieu Porche,
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but everyone calls
me Chef Creole.
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I am a celebrity private chef,
based in Los Angeles.
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I like to take traditional
Creole dishes,
like jambalaya,
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etouffee and gumbo
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and kinda give 'em
a little twist.
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I was taught how to cook
by four different
Creole grandmothers
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I was taught how to cook
by four different
Creole grandmothers
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that all live
in New Orleans.
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I'm 110% Creole
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and I'm coming
for that $10,000.
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[Maya] The thing that
I love most about
Creole cooking,
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is there's no fear
of flavor.
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Food should be a adventure.
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I am the founder and chef
of the Black Roux
Culinary Collective
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in New Orleans, Louisiana.
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Hello?
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I'm gonna eat you.
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I'm gonna eat you.
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In New Orleans, the French
and the Africans
and the Indians,
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came together
and created this cuisine
that's just magical.
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Creole cuisine
is in my blood.
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I was raised with it.
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NOLA, I'm bringing
that win home for you.
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Chefs, hello!
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-Hello!
-Hi, Ted!
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How you doing?
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00:02:50,266 --> 00:02:52,266
Rich Creole culture
has given us
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some seriously
delicious food.
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We want you to put
your traditional flavors
to play here,
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while being inspired
by the Chopped baskets.
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while being inspired
by the Chopped baskets.
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Can you do it?
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-Uh, duh.
-[Jouvens] Absolutely.
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-[Maya] 'Course I can.
-I wouldn't be here
if I couldn't.
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Absolutely.
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Hands on the baskets.
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And open 'em up.
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Ooh. Yes, baby.
What's cracking?
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[chuckling] All right.
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[Ted] Okay, then.
You've got...
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alligator sausage.
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Alligator sausage!
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I knew y'all was gonna
put some alligators in here.
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Okay.
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Okay.
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[Ted] Plus crawfish.
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Oh, look at these
little babies. They so tiny.
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[Ted] Okra.
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[Maya] Okra can be tricky,
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because if not
cooked properly
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it can be pretty slimy.
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Okay, file, yes.
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[Ted] And file powder.
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Okay.
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00:03:44,700 --> 00:03:46,166
[Eva] File powder
is sassafras.
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It is typically used
for gumbo.
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Do y'all want me
to make gumbo?
Just say that.
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Twenty minutes to make
your first impression
on the judges.
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Time starts...
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Now. Let's go.
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-[all cheer]
-Let's go chefs!
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-We got this, alright.
-Get that flavour.
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-We got this, alright.
-Get that flavour.
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Got a little more than
a pep in their step.
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They're, they're moving.
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Amanda, you're joined
on the panel
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by two special guest judges,
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00:04:12,567 --> 00:04:15,300
the host of Food Network's,
Delicious Miss Brown,
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00:04:15,367 --> 00:04:18,567
Chef Kardea Brown
and acclaimed chef
and author,
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00:04:18,567 --> 00:04:19,800
Kwame Onwuachi.
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00:04:19,867 --> 00:04:21,667
[Amanda clapping] Whoo.
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It's so great to be here.
My family is Creole.
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Creole cuisine
is a mix of a lot
of different cultures.
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You have the Spanish,
Native American,
African, French.
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You have the Spanish,
Native American,
African, French.
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00:04:32,967 --> 00:04:35,567
Typically when you think
of Creole, you think
bout New Orlans.
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00:04:35,567 --> 00:04:37,166
But it's also within
the Caribbean, you know,
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you have Haitian Creole
as well.
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[Kardea] Absolutely.
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I'm from Charleston,
South Carolina
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and I'm, you know,
of Gullah Geechee desceent,
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-we have very similar
cooking styles.
-[Kwame] Mmm-hmm.
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00:04:45,266 --> 00:04:47,166
[Amanda] To me, when
I think of Creole cuisine,
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all I think about
is huge flavor.
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There's just spice
and there's crawfish,
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the okras,
the andouille sausages.
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[Jouvens] Hello.
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[Amanda] It's not just
a flavor bomb.
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It's something
that comes from family.
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It's something
that comes from family.
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00:05:01,166 --> 00:05:03,000
It's something
that has a history.
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Yeah.
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00:05:04,567 --> 00:05:05,900
The gators are talking
to me over there.
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-[Eva] Are they?
-[both chuckle]
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[Jouvens] You open
a dictionary,
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where you see Creole,
you will see Jouvens Jean.
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Both of my parents
are Haitian.
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I grew up eating
Creole food.
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So Creole food
is in my blood.
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All right. Let's go, guys,
let's go, guys.
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Chef Jouvens,
what are you making?
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I'm working on, uh,
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on a rip of, uh,
shrimp and grits.
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In Haiti we call
it mayi moulen.
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-Mayi moulen.
-[Amanda] Ooo.
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00:05:30,000 --> 00:05:30,367
-Mayi moulen.
-[Amanda] Ooo.
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-Oh, makes shrimp and grits
sound really sexy.
-[Amanda] I love that.
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Come on, come on,
come on, come on.
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[Jouvens] File powder
is basically
a thickening agent.
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00:05:36,867 --> 00:05:38,367
I'm using it in my grits.
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Hoping that it adds
a depth of flavor.
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[Maya] Behind.
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[Eva] My style of cooking
is Creole Nouveau.
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I incorporate Spanish,
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Italian and Asian.
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There you are.
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It's Creole influences
meet Asian.
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Eva, what are you
working on?
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I'm working on a...
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Uh, it's kind of like
a yaka mein.
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Uh, it's kind of like
a yaka mein.
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So, it's gonna
be an Asian-South,
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spicy Creole broth
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with rice noodles,
some crawfish
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and okra and sausage.
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So it's, like,
a Creole-Asian fusion?
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-Yeah, absolutely.
-That's some serious flavors.
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[oil splattering]
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[Jouvens chuckling] Yeah!
Now we cooking.
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-Whoo!
-[Jouvens] Now we cooking!
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[Alanna] Show off.
[chuckles]
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00:06:21,567 --> 00:06:23,467
[both laugh]
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I'm gonna talk about
my favorite ingredient
which is okra.
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You obviously can stew it.
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I know people
don't usually love that,
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I know people
don't usually love that,
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-sliminess of okra.
-[chuckles]
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[Amanda] But I think
it's used in so many ways
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to make things
a little bit thicker.
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00:06:36,467 --> 00:06:38,367
-Mmm-hmm.
-To give it viscosity.
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You got Cajun spice
over there?
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00:06:40,166 --> 00:06:41,800
-I got Creole spice.
-Oh, thank you.
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[Alanna] My style
is Creole fusion.
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I like to take
traditional Creole recipes
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and turn 'em into something
fun and light.
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00:06:50,367 --> 00:06:52,000
Chef Alanna,
what are you making?
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00:06:52,066 --> 00:06:55,300
I am going to make some
alligator-crawfish gumbo.
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I make gumbo in my sleep.
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-She makes it in her sleep.
-Ooo.
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-Confidence right there.
-[Kwame] We did not come
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-here to play.
-Oh, my goodness.
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00:07:00,000 --> 00:07:01,033
-here to play.
-Oh, my goodness.
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00:07:01,066 --> 00:07:02,900
They don't call me
Chef Creole for no reason.
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00:07:02,967 --> 00:07:04,367
-Yeah.
-All right.
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00:07:04,367 --> 00:07:06,100
That's what we like to hear.
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00:07:06,100 --> 00:07:07,900
[Alanna] Every gumbo
needs a good roux.
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00:07:07,967 --> 00:07:11,667
So I'm mixing oil, rice flour
and Creole seasoning.
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00:07:13,667 --> 00:07:15,967
Creole cooking
is in my blood.
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00:07:15,967 --> 00:07:18,400
My great grandmother's
ancestry
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00:07:18,467 --> 00:07:20,100
was Native American
and French.
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00:07:20,900 --> 00:07:22,467
Which are
the building blocks
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00:07:22,467 --> 00:07:24,967
of Creole and Cajun cuisine.
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00:07:24,967 --> 00:07:27,500
My earliest memories were,
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00:07:27,567 --> 00:07:30,000
standing next to her,
helping in the kitchen.
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00:07:30,000 --> 00:07:30,400
standing next to her,
helping in the kitchen.
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00:07:30,467 --> 00:07:32,767
I wanna win this
for everybody back in Nola,
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00:07:32,767 --> 00:07:35,200
I wanna win this
for all of my ancestors.
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00:07:36,100 --> 00:07:37,567
I'm making gumbo wontons
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00:07:37,567 --> 00:07:40,100
with a coconut and crawfish
red pepper sauce.
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00:07:40,467 --> 00:07:42,166
[sizzling]
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00:07:42,166 --> 00:07:44,266
So I start with
my vegetables
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00:07:44,266 --> 00:07:47,266
and then I add
in the alligator sausage.
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00:07:48,900 --> 00:07:50,100
[Alanna] Behind. Behind.
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00:07:52,367 --> 00:07:53,467
[Jouvens] Time, time,
time, time, time?
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00:07:54,600 --> 00:07:56,367
All right, chefs.
10 minutes on the clock.
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00:07:56,367 --> 00:07:57,767
Oh.
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00:07:57,767 --> 00:08:00,000
The ingredient
I'm most excited about,
is the alligator sausage.
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00:08:00,000 --> 00:08:00,567
The ingredient
I'm most excited about,
is the alligator sausage.
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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.
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00:08:12,000 --> 00:08:13,800
[Jouvens] I sauteed
my alligator sausage
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00:08:13,867 --> 00:08:16,867
to release some
of that flavor and then
add it to my grits.
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00:08:16,867 --> 00:08:19,100
Then I decided to boil
the crawfish because,
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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.
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00:08:23,867 --> 00:08:25,100
Behind.
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00:08:25,100 --> 00:08:27,166
[Kwame] Crawfish are
a small crustacean.
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00:08:27,166 --> 00:08:28,567
They look like
tiny little lobsters,
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00:08:28,567 --> 00:08:30,000
they're very indicative
to the Low Country.
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00:08:30,000 --> 00:08:31,166
they're very indicative
to the Low Country.
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00:08:31,166 --> 00:08:34,300
I'll save some of these
heads for plating too.
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00:08:34,367 --> 00:08:35,767
[Amanda] You do peel, uh,
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00:08:35,767 --> 00:08:38,166
the tail or, you know,
imagine a lobster,
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00:08:38,166 --> 00:08:39,834
you wanna eat that meat.
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00:08:39,834 --> 00:08:43,166
[Eva] I'm keeping
the shells on the crawfish,
because in Louisiana,
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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.