1 00:00:01,467 --> 00:00:02,467 -[Braunda Smith] Whoo-ee! -Show me the money. 2 00:00:02,467 --> 00:00:03,800 This is the big one. 3 00:00:03,800 --> 00:00:06,300 -[McKenna Shea] I am here to take it. -Cook, baby, cook. 4 00:00:06,367 --> 00:00:08,767 Four ingredients. Make them the star. 5 00:00:08,767 --> 00:00:10,367 [Jeromy "Jay" Wright] This is not basic at all, baby. 6 00:00:10,367 --> 00:00:12,266 [Geoffrey Zakarian] They think they got it so down? They don't. 7 00:00:12,266 --> 00:00:13,667 Well, that's terrifying. 8 00:00:13,667 --> 00:00:16,166 -Tiny violins. -Hold your breath, light a candle, say a prayer. 9 00:00:16,166 --> 00:00:18,467 -Whoo! -Ha! Let's go. 10 00:00:18,467 --> 00:00:21,967 -Don't stop, baby. -I've never seen that. Ever. Oh, my gosh. 11 00:00:21,967 --> 00:00:23,367 -You're real dark. -Don't touch. 12 00:00:23,367 --> 00:00:24,867 Get the hell away from my food. 13 00:00:24,867 --> 00:00:27,100 [Ted Allen] Are you all prepared for the pandemonium? 14 00:00:27,166 --> 00:00:29,100 -[laughing] -Anyone else feel like they gotta puke? 15 00:00:30,166 --> 00:00:31,900 [Braunda] I can chicken fry anything. 16 00:00:35,100 --> 00:00:39,700 I am a chef owner of Lucy Cooper's Icehouse in San Antonio, Texas. 17 00:00:39,767 --> 00:00:43,266 I serve crazy bar eclectic food. 18 00:00:43,266 --> 00:00:47,200 Dirty, dirty little fish. You've been a bad, bad boy. 19 00:00:47,266 --> 00:00:52,567 My food is Southern. It's Asian. It's weird, but it works. 20 00:00:52,567 --> 00:00:55,900 [laughing] There's enough butter in there to choke a donkey. It's delicious. 21 00:00:58,567 --> 00:00:59,967 I've got six kids. 22 00:00:59,967 --> 00:01:00,000 That's what her nickname is. "Six". 23 00:01:00,000 --> 00:01:01,900 That's what her nickname is. "Six". 24 00:01:02,200 --> 00:01:03,333 This one. 25 00:01:03,367 --> 00:01:06,567 I so wanna win for them. It would just mean the world. 26 00:01:07,567 --> 00:01:09,567 And lemme tell you what. Bring it on. 27 00:01:11,867 --> 00:01:15,100 Be prepared for your mind to be blown. 28 00:01:15,166 --> 00:01:17,867 My name is Jeromy Wright. I'm a private chef from San Diego, California. 29 00:01:17,867 --> 00:01:19,567 This is not basic at all, baby. 30 00:01:19,567 --> 00:01:20,667 Ain't no shortcuts around here. 31 00:01:20,667 --> 00:01:23,600 My style of cooking is elevated comfort food. 32 00:01:23,667 --> 00:01:26,367 Lots of different textures, flavors. 33 00:01:26,367 --> 00:01:27,700 Don't get no better than this. 34 00:01:29,367 --> 00:01:30,000 I'm competing for my husband, my parents, my grandparents. 35 00:01:30,000 --> 00:01:33,700 I'm competing for my husband, my parents, my grandparents. 36 00:01:33,767 --> 00:01:35,367 This is all for them. 37 00:01:37,100 --> 00:01:42,567 I'm the full package. I'm disciplined, I'm creative, I look good. [laughing] 38 00:01:45,500 --> 00:01:48,667 My secret weapon of being a chef is that aloha spirit. 39 00:01:48,667 --> 00:01:49,600 Cha-cha-cha. 40 00:01:49,667 --> 00:01:51,433 Ah-ah-ah. [laughing] 41 00:01:51,433 --> 00:01:55,667 I'm the executive sous chef at Pacifico on the Beach, located in Maui, Hawaii. 42 00:01:55,667 --> 00:01:58,567 This fish was just caught. Picked it up just about an hour ago. 43 00:01:58,567 --> 00:02:00,000 With our fresh seafood, we do have a lot of Asian flavors woven throughout our menu. 44 00:02:00,000 --> 00:02:02,367 With our fresh seafood, we do have a lot of Asian flavors woven throughout our menu. 45 00:02:02,367 --> 00:02:06,867 I'm not afraid of flavors, bold seasoning, spices. 46 00:02:06,867 --> 00:02:10,567 My office is the beach. It's paradise. 47 00:02:10,567 --> 00:02:14,800 I can feel the salty air kind of breezing through our open kitchen. 48 00:02:16,467 --> 00:02:20,467 I may live on island time, but in the kitchen, it's game time. 49 00:02:23,867 --> 00:02:25,867 I'm French and fearless. 50 00:02:25,867 --> 00:02:29,100 I'm chef owners at Camille Private Chef in Buffalo, New York. 51 00:02:30,467 --> 00:02:31,800 Butter is better, baby. 52 00:02:33,767 --> 00:02:39,400 My cooking style is rustic bistro with French infusion. 53 00:02:39,467 --> 00:02:42,700 A lot of my training come from Paris. Those was cutthroat kitchens. 54 00:02:42,767 --> 00:02:43,967 Some of them was Michelin star. 55 00:02:43,967 --> 00:02:46,500 Oui. Come. 56 00:02:46,567 --> 00:02:50,300 It takes guts to win Chopped. And I wanna crush it like my little baguette. 57 00:02:53,166 --> 00:02:54,433 -Hi, chefs. -What's up? 58 00:02:54,433 --> 00:02:56,367 -[Braunda] Hi, Ted. -You know, living the dream, right? 59 00:02:56,367 --> 00:02:58,700 -[Jay] Oh, yeah. -Whose dream? Yours or ours? 60 00:02:58,767 --> 00:03:00,000 'Cause ours is a nightmare right now. 61 00:03:00,000 --> 00:03:00,500 'Cause ours is a nightmare right now. 62 00:03:00,567 --> 00:03:02,967 -Tiny violins. -[all laughing] 63 00:03:02,967 --> 00:03:04,967 Are you all prepared for the pandemonium? 64 00:03:04,967 --> 00:03:06,500 -[Jay] Yes. -As prepared as I can be. 65 00:03:06,567 --> 00:03:10,967 There are three rounds, mandatory mystery ingredients for each course. 66 00:03:10,967 --> 00:03:14,300 If your dish doesn't cut it, you will be Chopped. 67 00:03:14,367 --> 00:03:16,600 -Ohh. -Not today. 68 00:03:16,667 --> 00:03:18,967 All right, time to get into your appetizer ingredients. 69 00:03:22,767 --> 00:03:23,700 Open it up! 70 00:03:25,467 --> 00:03:27,000 -[Jay] Oh, yeah. -Oh, Mylanta. 71 00:03:27,000 --> 00:03:28,600 -[sighs] -[Braunda] Okay. 72 00:03:28,667 --> 00:03:30,000 You've got an ube cheesecake. 73 00:03:30,000 --> 00:03:31,600 You've got an ube cheesecake. 74 00:03:31,667 --> 00:03:32,967 Smells so damn good. 75 00:03:32,967 --> 00:03:36,000 I don't know what in the fresh hell this is, but all right. 76 00:03:36,066 --> 00:03:37,900 [Ted] There's also abalone. 77 00:03:37,967 --> 00:03:40,100 That's, uh, ormeau in French. 78 00:03:41,667 --> 00:03:42,667 [Ted] Upland cress. 79 00:03:44,700 --> 00:03:46,000 And veggie crisps. 80 00:03:48,700 --> 00:03:50,100 Well, that's terrifying. 81 00:03:50,100 --> 00:03:51,367 [laughing] 82 00:03:51,367 --> 00:03:54,266 20 minutes to make a delicious, beautiful first course. 83 00:03:56,467 --> 00:03:57,634 Clock starts now. 84 00:03:57,634 --> 00:03:59,100 -All right, chefs, let's go. Round one. -Let's go! 85 00:03:59,166 --> 00:04:00,000 -Whoo! Round one. -Whoo! Whoo hoo! 86 00:04:00,000 --> 00:04:00,767 -Whoo! Round one. -Whoo! Whoo hoo! 87 00:04:03,667 --> 00:04:06,867 Tiffani, Geoffrey, you are joined by a special guest judge: 88 00:04:06,867 --> 00:04:10,700 cookbook author and James Beard Award winner, Chef JJ Johnson. 89 00:04:10,767 --> 00:04:11,800 Welcome back, sir. 90 00:04:11,867 --> 00:04:12,767 Thank you very much for having me. 91 00:04:12,767 --> 00:04:14,533 -Yes. -At the block. 92 00:04:14,533 --> 00:04:18,066 Chef JJ, what would you say is the biggest challenge right here, right now, for them? 93 00:04:18,066 --> 00:04:20,300 I think right now is the abalone. 94 00:04:20,367 --> 00:04:21,667 Many people don't work with it. 95 00:04:21,667 --> 00:04:23,567 -It's a giant snail. -It's a giant snail. 96 00:04:23,567 --> 00:04:26,166 You gotta pound it, you gotta fry it. You gotta do something to it. 97 00:04:26,166 --> 00:04:28,000 [Tiffani Faison] There's a foot and an abductor muscle. 98 00:04:28,066 --> 00:04:30,000 -[Geoffrey] Yeah. Yeah. Yeah. -[Tiffani] And you have to get them both off the abalone. 99 00:04:30,000 --> 00:04:30,800 -[Geoffrey] Yeah. Yeah. Yeah. -[Tiffani] And you have to get them both off the abalone. 100 00:04:30,867 --> 00:04:33,400 Get these babies all cleaned up, and I'm gonna cut these babies up. 101 00:04:33,467 --> 00:04:38,367 I know I have to get this abalone as tender as possible as quick as possible. 102 00:04:38,367 --> 00:04:39,867 Get these babies pounded out. 103 00:04:39,867 --> 00:04:42,567 And then I pound it out as thin as I can. 104 00:04:42,567 --> 00:04:45,400 I cook a lotta Caesar salads. My favorite, actually. 105 00:04:45,467 --> 00:04:47,367 -Hey, Chef Jay. What's the plan with the abalone? -What's up? 106 00:04:47,367 --> 00:04:49,300 So I'm gonna fry these babies up. 107 00:04:49,367 --> 00:04:50,300 -[Tiffani] Yep. -[Geoffrey] Yeah! 108 00:04:50,367 --> 00:04:51,667 [Jay] Like a fried oyster. 109 00:04:51,667 --> 00:04:53,867 -[JJ Johnson] Ohh. -Add a little fresh salad on the side. 110 00:04:53,867 --> 00:04:57,367 I'm gonna crust it up with some of these crispies over here. 111 00:04:58,500 --> 00:05:00,000 I use the veggie sticks to bread my abalone. 112 00:05:00,000 --> 00:05:01,066 I use the veggie sticks to bread my abalone. 113 00:05:01,066 --> 00:05:02,767 Bread it up good. Headed to the fryer. 114 00:05:02,767 --> 00:05:04,467 As quick as possible. 115 00:05:04,467 --> 00:05:05,700 [Geoffrey] Chef Jay got in the fryer first. 116 00:05:05,767 --> 00:05:07,266 And how many fryers are here? One? 117 00:05:07,266 --> 00:05:08,100 Uno. 118 00:05:09,567 --> 00:05:11,100 Good luck, chefs. 119 00:05:11,166 --> 00:05:12,667 It's just got to be very tender, right? 120 00:05:12,667 --> 00:05:15,300 The abalones are as French as it can be. 121 00:05:15,367 --> 00:05:18,567 I will eat these a lot growing up in France. 122 00:05:18,567 --> 00:05:22,567 I'm going to have more flavors into the abalones if I saute them. 123 00:05:22,567 --> 00:05:26,867 I'm making a sea abalone and mushrooms in a miso sake reduction, 124 00:05:26,867 --> 00:05:28,600 with a ube cheesecake cream. 125 00:05:28,667 --> 00:05:30,000 Chef Camille. You've worked with abalone before, I assume? 126 00:05:30,000 --> 00:05:31,800 Chef Camille. You've worked with abalone before, I assume? 127 00:05:31,867 --> 00:05:32,767 Yes. 128 00:05:32,767 --> 00:05:33,667 You're comfortable? 129 00:05:34,400 --> 00:05:36,200 Uh, as much as I can be, yes. 130 00:05:36,266 --> 00:05:37,967 -[laughing] -Okay, fair. 131 00:05:37,967 --> 00:05:41,000 [Camille Le Caer] I decide to use a miso and a sake, 132 00:05:41,000 --> 00:05:44,266 because I love to experiment with different cuisine. 133 00:05:44,266 --> 00:05:47,367 I'm a hunter for flavors. It's an approach you need to show that is like, 134 00:05:47,367 --> 00:05:50,600 I'm not just centered on where I came from, but where I'm going. 135 00:05:53,867 --> 00:05:59,467 Well, we're gonna see what these little slimy suckers do. 136 00:05:59,467 --> 00:06:00,000 The thing that's giving me the most trouble is this abalone. 137 00:06:00,000 --> 00:06:02,467 The thing that's giving me the most trouble is this abalone. 138 00:06:02,467 --> 00:06:06,567 I literally do not know what to do with it. And I'm starting to sweat a little. 139 00:06:07,367 --> 00:06:10,467 Good lord. I am shaking like a leaf. 140 00:06:10,467 --> 00:06:12,300 But other than that, I feel great. 141 00:06:13,500 --> 00:06:16,000 Chef Braunda. What's the plan with the abalone? 142 00:06:16,066 --> 00:06:19,867 I, uh, I'm from Texas, so I'm gonna chicken fry these things. 143 00:06:19,867 --> 00:06:22,467 -Chicken fried. [laughing] -Braunda is making chicken fried snail. This makes sense. 144 00:06:22,467 --> 00:06:23,700 Honestly, I think it's a good plan. 145 00:06:23,767 --> 00:06:25,600 Cross your fingers. 146 00:06:25,667 --> 00:06:28,767 Do what you do best, girl. Chicken fry it. 147 00:06:28,767 --> 00:06:30,000 I'm making chicken fried abalone. 148 00:06:30,000 --> 00:06:30,500 I'm making chicken fried abalone. 149 00:06:31,867 --> 00:06:34,667 I know I need to make a dredge for this abalone, 150 00:06:34,667 --> 00:06:38,800 so I'm gonna use veggie sticks and some ube cheesecake. 151 00:06:38,867 --> 00:06:42,166 I feel right at home making my dredge. I'm the queen of chicken fry. 152 00:06:42,166 --> 00:06:43,567 Behind, behind, behind. 153 00:06:44,367 --> 00:06:46,066 Who all's in the fryer? 154 00:06:46,066 --> 00:06:49,166 Chef Jay's in the fryer. Chef Braunda's trying to get in the fryer. 155 00:06:49,166 --> 00:06:50,567 Are you gonna need both baskets, mama? 156 00:06:51,166 --> 00:06:52,467 I just need one. 157 00:06:52,467 --> 00:06:55,500 So we have a fryer battle to worry about now. 158 00:06:55,567 --> 00:06:58,066 This could result in some people not getting their abalone cooked. 159 00:07:01,767 --> 00:07:04,166 This one's for Rachel Ray. One trip. 160 00:07:04,166 --> 00:07:06,700 Being on Maui has changed me as a chef, 161 00:07:06,767 --> 00:07:09,266 because it's kind of my coming of age period. 162 00:07:09,266 --> 00:07:12,867 I finally feel comfortable in my own skin, and I have a really good grasp 163 00:07:12,867 --> 00:07:15,900 on what I do well, and I'm here to bring it. 164 00:07:15,967 --> 00:07:19,200 I'm making crispy abalone, bitter greens, 165 00:07:19,266 --> 00:07:22,000 and ube cheesecake Nicoise dressing. 166 00:07:23,467 --> 00:07:25,700 Whoo! 167 00:07:25,767 --> 00:07:30,000 So my abalone is ready to fry, but there's already a line for the fryer. 168 00:07:30,000 --> 00:07:30,066 So my abalone is ready to fry, but there's already a line for the fryer. 169 00:07:30,066 --> 00:07:31,600 Chef McKenna, what are you working on? 170 00:07:31,667 --> 00:07:33,967 I've got my breading rolling and my salad dressing. 171 00:07:33,967 --> 00:07:38,266 I'm gonna do a little nice bitter greens with some, uh, fried abalone on top. 172 00:07:38,266 --> 00:07:40,000 I mean, I think a salad is a good idea, here. 173 00:07:40,066 --> 00:07:42,200 Not enough people make salads. It's so strange. 174 00:07:42,266 --> 00:07:44,567 Like, a beautifully composed salad will be great. 175 00:07:44,567 --> 00:07:48,567 [McKenna] I'm gonna add this ube cheesecake to my salad dressing 176 00:07:48,567 --> 00:07:51,467 to really help the creaminess go a little further. 177 00:07:53,800 --> 00:07:56,000 Chefs, ten minutes to go. Halfway in. 178 00:07:56,467 --> 00:07:57,900 Okay, let's go. 179 00:07:57,900 --> 00:08:00,000 The ube cheesecake, ube is a Filipino yam. So it's a purple yam. 180 00:08:00,000 --> 00:08:01,400 The ube cheesecake, ube is a Filipino yam. So it's a purple yam. 181 00:08:01,467 --> 00:08:03,600 Any time you see purple in potatoes or yams, you have, like, 182 00:08:03,667 --> 00:08:06,000 a really dense kind of starchy quality to it. 183 00:08:06,000 --> 00:08:08,266 It's hard to transform it into something else. 184 00:08:08,266 --> 00:08:11,000 [Camille] Ube cheesecake. Like, how am I gonna incorporate 185 00:08:11,000 --> 00:08:14,667 that sweet flavors into that savory dish? 186 00:08:14,667 --> 00:08:19,467 The ube cheesecake cream's going to be a counterpart of my sake reduction. 187 00:08:24,200 --> 00:08:25,934 [Jay] I know my abalone's frying up good. 188 00:08:25,934 --> 00:08:29,667 I know time is passing by and other people are having to utilize the fryer as well. 189 00:08:29,667 --> 00:08:30,000 Just gotta get these in the fryer. 190 00:08:30,000 --> 00:08:31,867 Just gotta get these in the fryer. 191 00:08:31,867 --> 00:08:34,000 Jay, let me know when I can get in that fryer. 192 00:08:34,066 --> 00:08:35,000 [Jay] Heard. 193 00:08:36,000 --> 00:08:37,800 Time, guys? Time? 194 00:08:37,867 --> 00:08:40,367 Chefs, less than five minutes left, here. Wrap it up. 195 00:08:41,500 --> 00:08:44,000 [Braunda] That clock is tick, tick, tick, tick. 196 00:08:44,066 --> 00:08:46,000 I've gotta get this in the fryer. 197 00:08:46,000 --> 00:08:47,800 Chef, I'm gonna pull you. You're real dark. 198 00:08:47,867 --> 00:08:49,500 No, no. Hold on. Don't touch. 199 00:08:49,567 --> 00:08:51,767 -And Braunda's pulling his stuff up. -[both] Ohh. 200 00:08:51,767 --> 00:08:54,300 -[Geoffrey] Sassy. -[both] Ohh. 201 00:08:54,367 --> 00:08:56,900 I see her over there shaking my basket, and I tell her, hey, 202 00:08:56,967 --> 00:08:59,166 get the hell away from my food. 203 00:08:59,166 --> 00:09:00,000 I just kinda politely let him know, like, hey, buddy, 204 00:09:00,000 --> 00:09:01,700 I just kinda politely let him know, like, hey, buddy, 205 00:09:01,767 --> 00:09:03,867 I don't know how dark you want this. Eh. 206 00:09:03,867 --> 00:09:07,100 Here's what we don't do. We don't touch each other's food. 207 00:09:07,100 --> 00:09:09,567 Like, if I need you out of the fryer, I'm gonna ask you to... 208 00:09:09,567 --> 00:09:12,166 -You should have got in there before me. -[Braunda] Move over. Exactly. 209 00:09:12,667 --> 00:09:13,700 I'm stressed. 210 00:09:22,066 --> 00:09:23,400 Chef, I'm gonna pull you. You're real dark. 211 00:09:23,467 --> 00:09:24,667 No, no. Hold on. Don't touch. 212 00:09:24,667 --> 00:09:26,600 -We don't touch each other's food. -[Geoffrey] Yes. 213 00:09:27,867 --> 00:09:31,000 I mean no harm. But it is what it is. 214 00:09:32,000 --> 00:09:33,667 Fryer. 215 00:09:33,667 --> 00:09:37,300 So I've only got five minutes left, and I still haven't fried my abalone. 216 00:09:37,367 --> 00:09:39,667 Jay's in the fryer, Braunda's about to get in the fryer, 217 00:09:39,667 --> 00:09:41,000 McKenna also wants to get in the fryer. 218 00:09:41,000 --> 00:09:42,467 Whoo! 219 00:09:42,467 --> 00:09:43,867 Definitely getting nervous. 220 00:09:44,567 --> 00:09:45,500 I'm out of the fryer. 221 00:09:45,567 --> 00:09:46,967 Thank you, fryer. Heard. 222 00:09:48,500 --> 00:09:50,133 -Thank you, babe. -Sorry, right out of your way. 223 00:09:51,367 --> 00:09:55,900 Uh, just an update. Braunda is now in the fryer, or her abalone is. Not her. 224 00:09:55,967 --> 00:09:56,967 [all laughing] 225 00:09:56,967 --> 00:09:58,200 Mama, how long you got in the fryer? 226 00:09:59,066 --> 00:10:00,367 Probably two. 227 00:10:00,367 --> 00:10:01,600 Two, heard. 228 00:10:04,600 --> 00:10:07,000 [Camille] I wanna make a salad with a French endive. 229 00:10:07,000 --> 00:10:09,300 To bring some bitterness to my sea abalone. 230 00:10:09,367 --> 00:10:12,200 In a bowl, I mix my endive and Upland Cress. 231 00:10:15,000 --> 00:10:16,433 Get out some frustrations. 232 00:10:16,433 --> 00:10:19,800 And then I sprinkled, uh, my veggie croutons on top of my salad. 233 00:10:21,300 --> 00:10:22,667 Fryer, please? 234 00:10:22,667 --> 00:10:23,867 [Braunda] Pull it, babe. 235 00:10:25,166 --> 00:10:26,800 Thank you, gorgeous. 236 00:10:26,800 --> 00:10:31,000 Finally, the fryer opens up and I get my abalone in there as quick as I can. 237 00:10:31,066 --> 00:10:32,600 [Ted] Coming up on two minutes, here, chefs. 238 00:10:36,700 --> 00:10:40,500 Upland cress is interesting. It's hydroponic, so it grows water-only. 239 00:10:40,567 --> 00:10:42,667 And it's got a little bit of a peppery flavor to it. 240 00:10:42,667 --> 00:10:44,967 You know, it can be used as a component in a salad. 241 00:10:44,967 --> 00:10:47,400 [Braunda] I'm using my Upland Cress for a salad, 242 00:10:47,467 --> 00:10:50,184 because I feel like this dish is gonna need some brightness, 243 00:10:50,184 --> 00:10:50,367 because I feel like this dish is gonna need some brightness, 244 00:10:50,367 --> 00:10:53,100 because that's heavy abalone. 245 00:10:53,100 --> 00:10:57,367 I mix gochujang vinegar into the salad, 'cause I'm a spicy girl. 246 00:10:58,567 --> 00:11:00,300 Oh, that's good. 247 00:11:00,367 --> 00:11:02,667 [Jay] It's time for me to make the Caesar dressing. 248 00:11:02,667 --> 00:11:05,867 I keep up my ube cheesecake. Gonna add some sweetness. 249 00:11:08,367 --> 00:11:11,900 I'm gonna use my Upland watercress, radicchio, 250 00:11:11,967 --> 00:11:15,100 and some parsley to really give my salad extra depth. 251 00:11:16,600 --> 00:11:17,667 One minute to go, chefs. 252 00:11:17,667 --> 00:11:19,100 [McKenna] All right, guys, this is it. 253 00:11:22,100 --> 00:11:23,367 -Whoo! -[Geoffrey] Let's go, let's go. 254 00:11:23,367 --> 00:11:24,667 [Tiffani] Here we go. Look at that. 255 00:11:24,667 --> 00:11:26,066 [Geoffrey] 30 seconds. 256 00:11:26,066 --> 00:11:27,567 -[Ted] 25 seconds, chefs. -First impressions count, everybody. 257 00:11:27,567 --> 00:11:28,967 Don't stop, baby. 258 00:11:28,967 --> 00:11:31,467 Hold your breath, light a candle, say a prayer, talk to Jesus. 259 00:11:31,467 --> 00:11:34,000 All right, 20 minutes you will never get back, chefs. 260 00:11:34,000 --> 00:11:35,667 -Whoo! -[all] Ten... 261 00:11:35,667 --> 00:11:39,300 ...nine, eight, seven... 262 00:11:39,367 --> 00:11:45,400 -[Tiffani] Here we go. -...six, five, four, three, two, one. 263 00:11:45,467 --> 00:11:47,100 -All right. -Time's up. 264 00:11:47,600 --> 00:11:48,500 [Tiffani] There it is. 265 00:11:48,567 --> 00:11:49,900 [Geoffrey] Literally, hands up. 266 00:11:49,967 --> 00:11:50,184 -Whoo! -Everybody got something on their plate. 267 00:11:50,184 --> 00:11:51,900 -Whoo! -Everybody got something on their plate. 268 00:11:51,967 --> 00:11:53,567 Good job. Good job. 269 00:11:59,767 --> 00:12:03,400 Little shot for the nerves, guys. Cheers. 270 00:12:03,467 --> 00:12:05,467 [Braunda] It's my first time working with abalone. 271 00:12:05,467 --> 00:12:08,100 So I just put in my mind what I thought it would be. 272 00:12:08,100 --> 00:12:10,500 I hope the judges like it. At least appreciate it. 273 00:12:15,266 --> 00:12:17,000 [McKenna] The abalone was very intimidating. 274 00:12:17,000 --> 00:12:20,184 I just had to treat it like a giant oyster. But honestly, I'm stoked. 275 00:12:20,184 --> 00:12:20,600 I just had to treat it like a giant oyster. But honestly, I'm stoked. 276 00:12:20,667 --> 00:12:23,467 That's what matters, you know? It brings me happiness, and I would eat it, so... 277 00:12:34,467 --> 00:12:37,266 Chefs, you have arrived at the chopping block. 278 00:12:37,266 --> 00:12:40,066 For the first round, we challenged you to make appetizers 279 00:12:40,066 --> 00:12:41,367 using the ube cheesecake, 280 00:12:41,367 --> 00:12:45,467 abalone, Upland Cress, and veggie crisps. 281 00:12:46,400 --> 00:12:47,967 Let's start with you, Chef McKenna. 282 00:12:47,967 --> 00:12:50,184 So for you today, chefs, I have a bitter green salad 283 00:12:50,184 --> 00:12:50,567 So for you today, chefs, I have a bitter green salad 284 00:12:50,567 --> 00:12:53,567 with a ube cheesecake Nicoise dressing, 285 00:12:53,567 --> 00:12:57,000 topped with a breaded abalone and veggie sticks. 286 00:12:59,667 --> 00:13:02,600 As soon as I saw the ube cheesecake, I got really excited, 287 00:13:02,667 --> 00:13:05,800 'cause it's quite a popular, uh, flavor on Maui. 288 00:13:05,867 --> 00:13:07,767 So as soon as I saw that, I kinda felt at home. 289 00:13:07,767 --> 00:13:11,867 -What took you to Maui? -Work, but also my boyfriend, he's a boating captain. 290 00:13:11,867 --> 00:13:14,367 So we needed a bigger body of water to play around. 291 00:13:14,367 --> 00:13:16,367 Uh, the prize money, if you were to win it? 292 00:13:16,367 --> 00:13:18,166 I'm gonna put it towards a boat, 293 00:13:18,166 --> 00:13:20,184 and sail off into the sunset with my hubby. [laughing] 294 00:13:20,184 --> 00:13:20,600 and sail off into the sunset with my hubby. [laughing] 295 00:13:20,667 --> 00:13:22,166 Yes. 296 00:13:22,166 --> 00:13:23,867 [Tiffani] Okay, I'm gonna start with, like, the Upland Cress. 297 00:13:23,867 --> 00:13:27,367 I do think the addition of the parsley in here is really smart. 298 00:13:27,367 --> 00:13:31,066 It links up with the cress, and those play really nicely together. 299 00:13:31,066 --> 00:13:32,967 -The ube is in the dressing? -Yes, ma'am. 300 00:13:32,967 --> 00:13:34,367 There's so little of it here, it's really hard to... 301 00:13:34,367 --> 00:13:35,767 -Okay. -...parse that out. 302 00:13:36,867 --> 00:13:38,367 Chef, it's good. 303 00:13:38,367 --> 00:13:41,000 The abalone's tender. It's crusted well. 304 00:13:41,066 --> 00:13:44,867 But I do want some more dressing to dip my abalone into. 305 00:13:44,867 --> 00:13:46,066 Yeah, good idea. 306 00:13:46,066 --> 00:13:49,600 The challenge at hand was met with success. 307 00:13:49,667 --> 00:13:50,184 You got the abalone thin and crispy. Good job. 308 00:13:50,184 --> 00:13:52,567 You got the abalone thin and crispy. Good job. 309 00:13:52,567 --> 00:13:53,567 Thank you. 310 00:13:53,567 --> 00:13:55,500 Thank you, Chef McKenna. Chef Camille. 311 00:13:55,567 --> 00:14:01,600 I made a sake wine reduction mushrooms with a abalone saute, 312 00:14:01,667 --> 00:14:03,767 and then on the side, you have the greens. 313 00:14:10,367 --> 00:14:11,700 [Geoffrey] You did a lot of work here. 314 00:14:12,700 --> 00:14:14,667 It's almost like an ube beurre blanc. 315 00:14:14,667 --> 00:14:18,600 I can forgive the veggie crisps on the plate as croutons. 316 00:14:18,667 --> 00:14:20,184 I think we should have made that a bit more functional, instead of thrown on top. 317 00:14:20,184 --> 00:14:21,867 I think we should have made that a bit more functional, instead of thrown on top. 318 00:14:21,867 --> 00:14:23,266 Heard that. 319 00:14:23,266 --> 00:14:25,600 I think unfortunately, I don't know how much abalone you cook, 320 00:14:25,667 --> 00:14:28,367 this got, uh, too much cooked and it gets tough. 321 00:14:28,367 --> 00:14:33,000 But it is really delicious. When you cut a thin piece, it's really very flavorful. 322 00:14:33,066 --> 00:14:35,767 [JJ] I mean, the flavor's phenomenal. I like that acid in it. 323 00:14:35,767 --> 00:14:37,567 The mushrooms are, are beautiful. 324 00:14:37,567 --> 00:14:42,367 But I probably would have used a different mushroom that had a little bit more body. 325 00:14:42,367 --> 00:14:44,867 I disagree. Use the bud mushrooms. 326 00:14:44,867 --> 00:14:47,400 What I think is so smart is you found a vegetable 327 00:14:47,467 --> 00:14:50,184 that kind of mimics the texture of the abalone, 328 00:14:50,184 --> 00:14:50,266 that kind of mimics the texture of the abalone, 329 00:14:50,266 --> 00:14:51,500 which is with the bud mushrooms. 330 00:14:51,567 --> 00:14:53,700 Just slice the abalone so thin 331 00:14:53,767 --> 00:14:56,100 that I can't tell the difference between the mushrooms and the abalone. 332 00:14:56,166 --> 00:14:57,600 Okay. 333 00:14:57,667 --> 00:14:59,800 Thank you, Chef Camille. Next, Chef Braunda. 334 00:14:59,867 --> 00:15:01,500 What have you made? 335 00:15:01,500 --> 00:15:07,066 So I did a little take on chicken fried abalone with a little Korean salad. 336 00:15:13,000 --> 00:15:15,166 [Tiffani] Chef Braunda, this is... 337 00:15:17,567 --> 00:15:19,100 ...really visually nice. 338 00:15:19,166 --> 00:15:20,184 Using the veggie crisps in the breading makes a lot of sense. 339 00:15:20,184 --> 00:15:22,100 Using the veggie crisps in the breading makes a lot of sense. 340 00:15:22,100 --> 00:15:25,467 The idea of like, bringing your Southern heritage into abalone, really smart. 341 00:15:25,467 --> 00:15:27,266 The fry on the abalone's good. 342 00:15:27,266 --> 00:15:30,400 I think it's about butchering, like, really slicing it thin, and getting a nice round. 343 00:15:30,467 --> 00:15:34,266 Yeah, very few people know how to cook abalone. So overall, good flavor. 344 00:15:34,266 --> 00:15:37,467 I think the crust is actually good. Salad dressing is good. It's a bit, like, 345 00:15:37,467 --> 00:15:42,500 over the top with sriracha. I, I love sriracha, but, gently. 346 00:15:42,567 --> 00:15:47,567 But I think the ube cheesecake smear underneath there is a nice touch. 347 00:15:47,567 --> 00:15:49,000 I did get some sweetness. 348 00:15:49,066 --> 00:15:50,184 So, uh, Chef, what is motivating you to compete here? 349 00:15:50,184 --> 00:15:52,266 So, uh, Chef, what is motivating you to compete here? 350 00:15:52,266 --> 00:15:55,367 [Braunda] It's really big for me to show women that are like me, 351 00:15:55,367 --> 00:15:59,900 who gave up everything to take care of kids and do that traditional route, 352 00:15:59,967 --> 00:16:03,700 that there is a, a second part of your life that is fantastic. 353 00:16:03,767 --> 00:16:06,400 Get to be a chef, I get to do what I love. And... 354 00:16:07,400 --> 00:16:09,567 ...if I can do it hey, y'all, anybody can. 355 00:16:09,567 --> 00:16:11,166 And it's important. I don't think we talk about it a lot. 356 00:16:11,166 --> 00:16:12,300 [Geoffrey] It's very important. 357 00:16:12,367 --> 00:16:14,300 Thank you, Chef Braunda. Finally, Chef Jay. 358 00:16:14,367 --> 00:16:20,100 So this is a crispy abalone on top of a, uh, Caesar market salad. 359 00:16:23,100 --> 00:16:25,200 Are you competing for anyone here? 360 00:16:25,266 --> 00:16:27,500 Uh, I'm competing for my husband. 361 00:16:27,567 --> 00:16:30,867 Prize money would definitely go towards, uh, adoption for us. 362 00:16:30,867 --> 00:16:35,100 Being a father for me is, like, a lifetime goal. So, uh, I'm living the dream. 363 00:16:36,266 --> 00:16:37,567 [Tiffani] Jay, this is delicious. 364 00:16:37,567 --> 00:16:40,367 -Thank you, Chef. -Um, this is unabashedly a salad. 365 00:16:40,367 --> 00:16:42,266 It's not a salad as a garnish. And I love that. 366 00:16:42,266 --> 00:16:46,367 I think using the ube as the base of your, like, Caesar is super, super smart. 367 00:16:46,367 --> 00:16:49,266 I think the breading on the abalone is super successful 368 00:16:49,266 --> 00:16:50,184 using the veggie sticks on here. 369 00:16:50,184 --> 00:16:51,300 using the veggie sticks on here. 370 00:16:51,367 --> 00:16:53,400 But I think you have to be careful of your cuts. 371 00:16:53,467 --> 00:16:56,100 I mean, some of these abalone pieces are smaller than the others, 372 00:16:56,100 --> 00:16:58,967 so there's a different cook and texture and toughness on 'em. 373 00:16:58,967 --> 00:17:02,700 I do wanna say that I think all the judges just love this 'cause it's familiar. 374 00:17:02,767 --> 00:17:06,667 The flavor's very familiar, so we kinda keep going back for seconds and thirds. 375 00:17:07,000 --> 00:17:07,900 Yes, Chef. 376 00:17:07,967 --> 00:17:10,367 [Ted] Chef Jay, thank you. All righty. 377 00:17:10,367 --> 00:17:14,000 Unfortunately, someone's mistakes will cost them. 378 00:17:14,000 --> 00:17:17,400 So, whose dish is on the chopping block? 379 00:17:20,467 --> 00:17:22,567 All four of us kinda had a rough go of it. 380 00:17:22,567 --> 00:17:25,767 It was definitely a wowzer basket. 381 00:17:25,767 --> 00:17:28,767 And we all kinda stumbled on it. 382 00:17:31,266 --> 00:17:33,800 [Jay] I actually am a little bit nervous about how my dish went, 383 00:17:33,867 --> 00:17:37,467 but I am planning to bring the fire in round two. 384 00:17:55,800 --> 00:17:59,166 So, whose dish is on the chopping block? 385 00:18:08,767 --> 00:18:11,967 Chef Braunda, you've been chopped. Judges? 386 00:18:11,967 --> 00:18:17,567 Chef Braunda, your spirit and your joy is just, like, oozing from you, we love that. 387 00:18:17,567 --> 00:18:19,985 But your abalone wasn't pounded thinly enough, and so it was very tough to eat. 388 00:18:19,985 --> 00:18:21,700 But your abalone wasn't pounded thinly enough, and so it was very tough to eat. 389 00:18:21,767 --> 00:18:23,867 And so, we had to chop you. 390 00:18:23,867 --> 00:18:26,000 Well, thank y'all. I appreciate it. 391 00:18:26,867 --> 00:18:28,967 I have zero regrets today. 392 00:18:28,967 --> 00:18:32,767 I am absolutely gonna go back to Texas and celebrate with my family. 393 00:18:32,767 --> 00:18:34,967 'Cause just being here is a win, y'all. 394 00:18:34,967 --> 00:18:36,767 Being here is the win. 395 00:18:40,800 --> 00:18:43,967 Chef Camille, Chef McKenna, Chef Jay. Entree baskets. 396 00:18:48,667 --> 00:18:49,467 Let's see what you got. 397 00:18:51,367 --> 00:18:52,467 Oh, beautiful. 398 00:18:52,467 --> 00:18:53,867 Nice. 399 00:18:53,867 --> 00:18:57,400 And the mandatory ingredients for the entree round: iron eggs. 400 00:18:58,667 --> 00:19:00,667 Chocolate covered eggs? 401 00:19:00,667 --> 00:19:03,200 This is not chocolate. [laughing] 402 00:19:03,767 --> 00:19:05,500 [Ted] Top sirloin cap. 403 00:19:05,567 --> 00:19:06,767 Top sirloin. 404 00:19:07,700 --> 00:19:09,200 [Ted] Lacy cauliflower. 405 00:19:09,266 --> 00:19:10,867 Delicious. 406 00:19:10,867 --> 00:19:12,667 [Ted] And spicy peach jam. 407 00:19:12,667 --> 00:19:13,767 I can work with this. 408 00:19:17,266 --> 00:19:18,266 30 minutes. 409 00:19:19,400 --> 00:19:19,985 Clock starts now. 410 00:19:19,985 --> 00:19:21,000 Clock starts now. 411 00:19:21,066 --> 00:19:22,200 -[Jay] Let's go! -[Tiffani] All right, guys. 412 00:19:22,266 --> 00:19:23,266 -Entree time. -Whoo! 413 00:19:23,266 --> 00:19:25,367 [Geoffrey] This is a good one. 414 00:19:25,367 --> 00:19:30,100 Judges, these iron eggs, a snack from Taiwan, look a little alarming. 415 00:19:30,166 --> 00:19:33,000 But how did they get that way? And how do they taste? 416 00:19:33,066 --> 00:19:35,867 They've been cooked in soy and Szechuan peppercorns. 417 00:19:35,867 --> 00:19:37,567 -Black tea. -They've had... Tea. Black tea. 418 00:19:37,567 --> 00:19:39,233 They've got a lot of flavor on the outside. 419 00:19:39,266 --> 00:19:42,066 When you pick it up and you smell it, you can smell all of that flavor in there. 420 00:19:42,066 --> 00:19:44,667 So you can do a lot of things with it. You could do gribiche. 421 00:19:44,667 --> 00:19:46,500 -That's a great thought. -You could do a potato salad. 422 00:19:46,567 --> 00:19:48,500 Potato salad, gribiche. You are an egg machine right now. 423 00:19:48,567 --> 00:19:49,985 [laughing] 424 00:19:49,985 --> 00:19:50,266 [laughing] 425 00:19:50,266 --> 00:19:52,100 [Jay] What's up, chefs? How y'all doing? 426 00:19:52,166 --> 00:19:54,066 -Good, good. -Wheels are spinning. 427 00:19:54,066 --> 00:19:55,600 Yeah? 428 00:19:55,600 --> 00:19:59,567 I'm definitely feeling more confident with this basket than the first. 429 00:19:59,567 --> 00:20:02,300 The spicy peach jam kind of sets the tone, 430 00:20:02,367 --> 00:20:05,300 and I know I wanna use gojuchang to kind of balance out 431 00:20:05,367 --> 00:20:07,467 the spicy, sweet flavors I'm going for. 432 00:20:07,467 --> 00:20:13,100 I'm making sweet and spicy glazed top sirloin cap with roasted potatoes, 433 00:20:13,166 --> 00:20:15,800 with a Korean-inspired gribiche. 434 00:20:15,867 --> 00:20:17,000 McKenna, what's happening? 435 00:20:17,066 --> 00:20:19,767 I'm gonna go with a little bit of a kimchi gribiche. 436 00:20:19,767 --> 00:20:19,985 I just said that. I just said something like that! 437 00:20:19,985 --> 00:20:22,367 I just said that. I just said something like that! 438 00:20:22,367 --> 00:20:24,767 -Get outta my head. -Are you stir frying that steak? 439 00:20:24,767 --> 00:20:26,166 Uh, no. I'm gonna give it a good render, 440 00:20:26,166 --> 00:20:27,800 and then probably pop it in the oven to finish. 441 00:20:27,867 --> 00:20:28,967 [Tiffani] Good thinking. 442 00:20:31,166 --> 00:20:33,367 I think McKenna has actually one of the best stories 443 00:20:33,367 --> 00:20:34,934 for what she's gonna do with the cash. 444 00:20:34,934 --> 00:20:37,000 And we like it when people come with baller intentions with their money. 445 00:20:37,000 --> 00:20:38,100 I'm gonna buy a boat. 446 00:20:39,367 --> 00:20:42,500 [McKenna] So I see Chef Jay and Chef Camille, 447 00:20:42,567 --> 00:20:46,166 and I know they're great chefs. You can just feel it being in the room with them. 448 00:20:46,166 --> 00:20:48,467 But I know I've got what it takes to beat them. 449 00:20:52,100 --> 00:20:54,000 -Camille. C a va? -Tres Bien. 450 00:20:54,066 --> 00:20:56,367 -What are you making? -What I'm making? 451 00:20:56,367 --> 00:20:57,266 -Yes. -Love. 452 00:20:57,266 --> 00:20:59,100 Love, he says. Love. 453 00:21:01,100 --> 00:21:04,100 There are sirloin. I'm going to butterfly it into smaller pieces. 454 00:21:04,100 --> 00:21:06,767 For my entree, I'm making seared chopped sirloin 455 00:21:06,767 --> 00:21:11,400 with iron eggs, mashed potatoes and sauteed lacy cauliflowers. 456 00:21:11,467 --> 00:21:13,567 [Tiffani] I think this basket really plays to Camille's strengths. 457 00:21:13,567 --> 00:21:16,567 You know, he's very traditional country French cooking. 458 00:21:16,567 --> 00:21:19,985 -Oui. -So to get steak and cauliflower and a jam 459 00:21:19,985 --> 00:21:20,100 -Oui. -So to get steak and cauliflower and a jam 460 00:21:20,100 --> 00:21:23,200 that would go with, like, you know, cheese that you would find in France. 461 00:21:23,266 --> 00:21:25,033 Living in, uh, don't mess it up town. 462 00:21:26,900 --> 00:21:31,500 [Jay] This meat isn't ideal for short-term cooking, 'cause it's not as tender. 463 00:21:31,567 --> 00:21:33,567 But I gotta do what I gotta do. 464 00:21:33,567 --> 00:21:38,100 I'm making seared top sirloin cap on top of rice noodles 465 00:21:38,166 --> 00:21:40,200 with spicy peach lime sauce. 466 00:21:40,266 --> 00:21:43,467 I decided to use a meat that doesn't have any fat cap on. 467 00:21:43,467 --> 00:21:46,600 It was just too much fat to cook the meat all the way through. 468 00:21:49,800 --> 00:21:49,985 20 minutes left, chefs. 469 00:21:49,985 --> 00:21:51,166 20 minutes left, chefs. 470 00:21:51,166 --> 00:21:54,300 [McKenna] So I think I'm happy with the cook on my sirloin. 471 00:21:54,367 --> 00:21:58,000 So I start glazing it with my spicy peach glaze with gojuchang. 472 00:21:58,000 --> 00:22:01,467 This is a steak you can take to medium. After medium, it's gonna be super tough. 473 00:22:01,467 --> 00:22:03,767 It's gonna be like those tires on the road. 474 00:22:05,967 --> 00:22:08,166 A gribiche uses hard boiled eggs. 475 00:22:08,166 --> 00:22:11,300 I think this is a perfect option for the iron egg. 476 00:22:11,367 --> 00:22:15,166 Gribiche brings some creamy dipping sauce element to the plate. 477 00:22:20,367 --> 00:22:23,467 For my mashed potatoes, I add the iron eggs, 478 00:22:23,467 --> 00:22:25,266 and making sure I get that creamy texture. 479 00:22:25,266 --> 00:22:27,166 Did Camille just add egg to potato? 480 00:22:27,166 --> 00:22:28,467 [Geoffrey] Good idea. 481 00:22:30,166 --> 00:22:31,400 Behind. 482 00:22:33,600 --> 00:22:35,767 [Jay] I'm gonna make a sauce with this spicy peach jam. 483 00:22:35,767 --> 00:22:39,867 I wanna add sriracha, fish sauce to the pan, really kick it up some. 484 00:22:41,967 --> 00:22:45,900 The lacy cauliflower, I add some salt and pepper and some olive oil, 485 00:22:45,967 --> 00:22:47,367 and I put it straight into the hot oven. 486 00:22:48,700 --> 00:22:49,985 I look at lacy cauliflower more of a more subtle ingredient. 487 00:22:49,985 --> 00:22:52,300 I look at lacy cauliflower more of a more subtle ingredient. 488 00:22:52,367 --> 00:22:57,367 -[Tiffani] Mmm-hmm. -It's tender. It's soft. Um, like a baby cauliflower. 489 00:22:57,367 --> 00:23:02,100 With my lacy cauliflower, I wanna pair it with my starch element for the plate. 490 00:23:02,100 --> 00:23:05,367 I'm getting a real steak and potato vibe out of McKenna. 491 00:23:05,367 --> 00:23:07,000 I think that's her jam. 492 00:23:07,000 --> 00:23:08,400 [McKenna] Oh, I love that. 493 00:23:08,400 --> 00:23:10,000 -[Tiffani] McKenna is roasting her steak. -[Geoffrey] Beautiful. 494 00:23:10,066 --> 00:23:11,567 The tallow's just melting off of her steak. 495 00:23:11,567 --> 00:23:13,667 And she's using that beef fat from one pan... 496 00:23:13,667 --> 00:23:16,900 -[Geoffrey] There you go. -[Tiffani] ...to roast the potatoes in the other pan. 497 00:23:16,967 --> 00:23:19,985 So I deglaze my caramelized onions with the spicy peach jam. 498 00:23:19,985 --> 00:23:20,767 So I deglaze my caramelized onions with the spicy peach jam. 499 00:23:20,767 --> 00:23:23,900 And then fold in the potatoes and my blanched cauliflower 500 00:23:23,967 --> 00:23:25,467 to really meld all the flavors together. 501 00:23:28,266 --> 00:23:29,867 Chefs, ten minutes left on the clock. 502 00:23:29,867 --> 00:23:31,667 Ten minutes. 503 00:23:31,667 --> 00:23:37,767 [Camille] I see the spicy peach jam, and I think to deglaze my cast iron. 504 00:23:39,700 --> 00:23:43,867 I see the lacy cauliflowers, and I think to treat it like green beans, 505 00:23:43,867 --> 00:23:46,667 and then just add some flavors, lemon zest and garlic. 506 00:23:46,667 --> 00:23:48,133 And then salt them. 507 00:23:51,000 --> 00:23:54,367 I grab my rice noodles, and they go straight into the boiling water. 508 00:23:54,367 --> 00:23:56,400 All right, chefs, two minutes left to go, here. 509 00:23:56,467 --> 00:23:58,233 Let's get it, baby. 510 00:23:58,233 --> 00:24:01,467 Thankfully, this is coming together quick, 'cause I gotta get this plate together now. 511 00:24:01,467 --> 00:24:03,767 I'm gonna toss my noodles into this peach jam, 512 00:24:03,767 --> 00:24:05,900 just to get some more flavor into there. 513 00:24:05,967 --> 00:24:10,200 Okay, chefs. Four ingredients. Make them the star. 514 00:24:10,266 --> 00:24:12,767 Hawaiian salt for the win. Gotta finish strong. 515 00:24:12,767 --> 00:24:15,400 -Let's go! -Let's focus in. 516 00:24:15,467 --> 00:24:17,000 [Jay] I still have an iron egg that I need to use, 517 00:24:17,000 --> 00:24:19,967 so I go ahead and grate it on top of the steak for some saltiness. 518 00:24:19,967 --> 00:24:19,985 -Let's go, baby. -Don't let the perfect be the enemy of the plated, chefs. 519 00:24:19,985 --> 00:24:24,300 -Let's go, baby. -Don't let the perfect be the enemy of the plated, chefs. 520 00:24:24,367 --> 00:24:27,367 -10 seconds! Let's go, Jay. -Ten, nine, eight... 521 00:24:27,367 --> 00:24:28,700 -[Tiffani] Finish it up. -[McKenna] Here we go. 522 00:24:28,767 --> 00:24:30,100 [Ted] ...seven, six... 523 00:24:30,166 --> 00:24:32,367 -[Tiffani] Make 'em nice. There you go! -[Ted] Five, four, 524 00:24:32,367 --> 00:24:37,266 -three, two, one, time's up! -[Tiffani] Whoo! Nice work, guys. Nice work. 525 00:24:38,000 --> 00:24:40,567 Brava! Brava! Brava! 526 00:24:46,300 --> 00:24:49,066 [Jay Wright] I feel great, just a lotta adrenaline still. 527 00:24:49,066 --> 00:24:49,985 Also, just kinda worried how my steak went. 528 00:24:49,985 --> 00:24:51,166 Also, just kinda worried how my steak went. 529 00:24:51,166 --> 00:24:54,800 Probably not cooked as much as I wanted to, but it's in God's hands. 530 00:24:58,867 --> 00:25:02,367 That was a whirlwind for sure. I'm exhausted right now. 531 00:25:02,367 --> 00:25:04,867 I'm really happy with all the flavors on this dish. 532 00:25:04,867 --> 00:25:07,467 I just wish I had a little more time for that steak. 533 00:25:07,467 --> 00:25:09,400 I'm really nervous my meat's a little undercooked. 534 00:25:15,367 --> 00:25:16,734 [clock ticking] 535 00:25:21,567 --> 00:25:25,600 Chefs, you opened up your entree basket, and found iron eggs, 536 00:25:25,667 --> 00:25:31,967 top sirloin cap, lacy cauliflower. and spicy peach jam. 537 00:25:31,967 --> 00:25:33,166 Chef McKenna, let's start with you. 538 00:25:33,200 --> 00:25:37,166 I've prepared a sweet and spicy glazed top sirloin 539 00:25:37,166 --> 00:25:40,166 over roasted potatoes, and lacy cauliflower, 540 00:25:40,166 --> 00:25:42,767 on top of a Korean- inspired gribiche. 541 00:25:46,000 --> 00:25:47,557 Chef McKenna, I love how the potatoes are roasted. 542 00:25:47,557 --> 00:25:48,567 Chef McKenna, I love how the potatoes are roasted. 543 00:25:48,567 --> 00:25:52,467 I think that using the beef fat, the tallow, that's really, really smart. 544 00:25:52,467 --> 00:25:57,467 And I think using the iron egg in the gribiche, super smart. 545 00:25:57,467 --> 00:26:03,667 The steak is seasoned well, it has good flavor, but you left the fat cap on. 546 00:26:03,667 --> 00:26:09,500 This is what it's all about, literally being able to render the fat all the way down. 547 00:26:09,567 --> 00:26:11,967 Here, I can't eat this fat here. This is inedible. 548 00:26:13,500 --> 00:26:16,300 My steak was great, I ate most of it, as you can see. 549 00:26:16,367 --> 00:26:17,557 The potatoes are delicious, so, uh, really good use of the ingredients. 550 00:26:17,557 --> 00:26:20,300 The potatoes are delicious, so, uh, really good use of the ingredients. 551 00:26:20,367 --> 00:26:21,667 Thank you, Chef McKenna. 552 00:26:21,667 --> 00:26:23,000 Next up, Chef Jay. 553 00:26:23,000 --> 00:26:27,300 Judges, I have a seared top sirloin cap on top of rice noodles 554 00:26:27,367 --> 00:26:29,400 with spicy peach and lime sauce. 555 00:26:33,600 --> 00:26:35,200 Chef, when it comes to steak, 556 00:26:35,266 --> 00:26:37,567 and how you cook it, to then how you slice it on the plate, 557 00:26:37,567 --> 00:26:39,000 make a huge difference. 558 00:26:39,066 --> 00:26:40,867 My steak is not cut against the grain. 559 00:26:42,467 --> 00:26:44,700 When I'm slicing into the steak, it's super-tough, 560 00:26:44,767 --> 00:26:46,500 but the steak is seasoned well. 561 00:26:46,500 --> 00:26:47,557 And I think the highlight of your dish here is the sauce with the spicy peach jam. 562 00:26:47,557 --> 00:26:51,867 And I think the highlight of your dish here is the sauce with the spicy peach jam. 563 00:26:51,867 --> 00:26:53,266 [Geoffrey] It's a beautiful bowl. 564 00:26:53,266 --> 00:26:55,600 The vinaigrette is good. The noodles are cooked properly. 565 00:26:55,667 --> 00:26:58,900 But the steak is tough, so I think you got a little tripped up. 566 00:27:00,467 --> 00:27:03,166 The iron egg, the way you grated it on top of the beef, 567 00:27:03,166 --> 00:27:07,767 it visually looks like it should be peanuts, which is what I want on this dish. 568 00:27:07,767 --> 00:27:10,266 But the thing I like the most about this is the lacy cauliflower. 569 00:27:10,266 --> 00:27:12,700 It's so crispy and delicious. 570 00:27:12,767 --> 00:27:15,600 And the peach jam sauce is so good. 571 00:27:16,967 --> 00:27:17,557 All right, Chef Jay, thank you. Finally, Chef Camille. 572 00:27:17,557 --> 00:27:19,467 All right, Chef Jay, thank you. Finally, Chef Camille. 573 00:27:19,467 --> 00:27:21,967 I made a seared prime sirloin, 574 00:27:21,967 --> 00:27:24,800 iron egg mashed potatoes, and sauteed cauliflower. 575 00:27:26,300 --> 00:27:28,166 What inspired you to go this way, chef? 576 00:27:28,166 --> 00:27:31,300 My appetite. Uh, I have to be honest, I'm hungry. 577 00:27:31,367 --> 00:27:35,467 Uh, and definitely, it's like, it's... It's something that, uh, 578 00:27:36,166 --> 00:27:38,166 that I like to do for myself. 579 00:27:38,166 --> 00:27:40,166 And I have a background as a pastry chef, 580 00:27:40,166 --> 00:27:45,500 and I think that background taught me how to infuse the creams, those elements, 581 00:27:45,567 --> 00:27:47,557 and making sure, like, that the flavors is much inside. 582 00:27:47,557 --> 00:27:49,300 and making sure, like, that the flavors is much inside. 583 00:27:49,367 --> 00:27:52,000 Well, I think the plating has suffered. There's no room on this plate. 584 00:27:52,000 --> 00:27:57,066 You need a big round dish, potato, cauliflower, steak. Sign the painting. 585 00:27:57,066 --> 00:27:58,867 Uh, but what I taste is very good. 586 00:27:58,867 --> 00:28:00,700 The egg in the potato is very interesting. 587 00:28:00,767 --> 00:28:02,066 It's very, very tasty. 588 00:28:02,066 --> 00:28:04,266 My steak is cooked well. I don't know about everybody else's. 589 00:28:04,266 --> 00:28:09,000 I have so much unrendered fat on my steak. 590 00:28:09,000 --> 00:28:09,967 -Um... -Me and you both, chef. 591 00:28:09,967 --> 00:28:11,367 -It's a lot. -It's a lot. 592 00:28:11,367 --> 00:28:14,166 When you have that much fat on a steak that you cut very thinly, 593 00:28:14,166 --> 00:28:16,000 it's nearly impossible to get it rendered. 594 00:28:16,066 --> 00:28:17,557 So, the butchery of the steak, I think, was incorrect for the cut. 595 00:28:17,557 --> 00:28:18,567 So, the butchery of the steak, I think, was incorrect for the cut. 596 00:28:21,567 --> 00:28:26,300 I love the cauliflower, done very well, al dente. The potatoes are good. 597 00:28:26,367 --> 00:28:30,266 But all this excessive amount of fat on my steak is very unappetizing. 598 00:28:31,767 --> 00:28:33,200 Thank you, chef. 599 00:28:33,266 --> 00:28:36,066 Okay, maybe your minds are already racing ahead, 600 00:28:36,066 --> 00:28:38,367 wondering what might be in the dessert basked. 601 00:28:38,367 --> 00:28:41,000 Very soon, two of you will find out. 602 00:28:43,867 --> 00:28:46,567 I actually am a little bit nervous about how my dish went, 603 00:28:46,567 --> 00:28:47,557 but even though I had some errors, I believe in myself. 604 00:28:47,557 --> 00:28:51,767 but even though I had some errors, I believe in myself. 605 00:28:51,767 --> 00:28:54,266 I'm feelin' pretty confident, I am hoping to make it to the next round, 606 00:28:54,266 --> 00:28:57,367 and taking a deeper breath than I have been all day, 607 00:28:57,367 --> 00:28:58,867 but, you know, it's anybody's game. 608 00:29:00,100 --> 00:29:03,667 So, who's dish is on the chopping block? 609 00:29:17,500 --> 00:29:21,467 The judges faced a tough call, but they have decided. 610 00:29:21,467 --> 00:29:24,800 So, who's dish is on the chopping block? 611 00:29:38,467 --> 00:29:40,600 Chef Jay, you've been Chopped. 612 00:29:40,667 --> 00:29:41,900 Judges? 613 00:29:41,967 --> 00:29:43,877 Chef Jay, the dish was great in certain elements. 614 00:29:43,877 --> 00:29:45,100 Chef Jay, the dish was great in certain elements. 615 00:29:45,100 --> 00:29:49,166 But the steak was tough, the iron egg was an afterthought. 616 00:29:49,166 --> 00:29:51,000 So, we had to chop you. 617 00:29:51,000 --> 00:29:52,066 [Ted] Appreciate you being here, chef. 618 00:29:52,066 --> 00:29:55,266 [Tiffani] We loved having you here. Good luck. 619 00:29:55,266 --> 00:29:59,166 [Jay] Of course I'm a little sad, but I have gained a lot through this experience. 620 00:29:59,166 --> 00:30:01,400 Next for me is just be stronger and better, 621 00:30:01,467 --> 00:30:04,266 and whenever I get called again for the lights, you know, I'll be ready. 622 00:30:12,467 --> 00:30:13,877 [Ted] Look at those game faces. 623 00:30:13,877 --> 00:30:14,600 [Ted] Look at those game faces. 624 00:30:14,667 --> 00:30:18,967 Chef McKenna, Chef Camille, your dessert baskets await you. 625 00:30:23,100 --> 00:30:23,967 Go get 'em! 626 00:30:26,667 --> 00:30:29,300 And you have worm salt... 627 00:30:29,967 --> 00:30:31,266 Okay. 628 00:30:31,266 --> 00:30:36,467 ...Asian pears, Lambic beer... 629 00:30:36,467 --> 00:30:39,700 Ah, I love this stuff. Oh, my gosh. 630 00:30:39,767 --> 00:30:42,100 ...and rainbow black and white cookies. 631 00:30:43,000 --> 00:30:43,877 Not very French. 632 00:30:43,877 --> 00:30:44,266 Not very French. 633 00:30:44,266 --> 00:30:46,767 -It's a good basket, though. -It's not bad. 634 00:30:46,767 --> 00:30:48,000 I can make it work. 635 00:30:52,066 --> 00:30:57,867 Final half an hour on the clock... which starts now. 636 00:30:57,867 --> 00:30:59,000 [Tiffani] All right, guys. Here we go! 637 00:30:59,000 --> 00:31:00,567 -Whoo! -Sweet round. 638 00:31:05,667 --> 00:31:08,500 Judges, the black and white cookie, a New York City classic. 639 00:31:08,567 --> 00:31:10,600 Here we have a rainbow version. 640 00:31:10,667 --> 00:31:11,700 [Tiffani] It's a metaphor. 641 00:31:11,700 --> 00:31:13,133 -It is. -None of us are actually different, 642 00:31:13,133 --> 00:31:13,877 Some of us are just rainbows, and some of us are black and white. 643 00:31:13,877 --> 00:31:14,867 Some of us are just rainbows, and some of us are black and white. 644 00:31:14,867 --> 00:31:16,500 [Ted, Tiffani and JJ laughing] 645 00:31:18,700 --> 00:31:20,567 [Camille] I'd really love to be a private chef, that's for sure. 646 00:31:20,567 --> 00:31:22,967 I love the freedoms, and being able to be creative, 647 00:31:22,967 --> 00:31:24,367 and work on something different everyday. 648 00:31:24,367 --> 00:31:26,567 I want to do something special and different. 649 00:31:26,567 --> 00:31:30,100 For my dessert, I'm making a vanilla pate a bombe brulee with poached pear. 650 00:31:30,166 --> 00:31:32,367 Pate a bombe is like a sweet bearnaise sauce. 651 00:31:32,367 --> 00:31:36,166 For the pate a bombe I grab a vanilla bean, 652 00:31:36,166 --> 00:31:39,166 putting it in a pan with water and sugar, 653 00:31:39,166 --> 00:31:43,600 and then I drop it off into my yolks, and whipped it inside the mixer. 654 00:31:46,066 --> 00:31:47,567 I'm really excited to see what's gonna come 655 00:31:47,567 --> 00:31:50,266 because Camille said, "I'm trained in pastry." 656 00:31:50,266 --> 00:31:52,400 Both of these chefs are trained in pastry. 657 00:31:52,467 --> 00:31:55,967 I'm gonna say a f... State a fact after being here 14 years, 658 00:31:55,967 --> 00:31:59,600 the pastry chefs that get to the pastry round, never do well. 659 00:31:59,667 --> 00:32:01,233 -[Ted] That's true. -It's a... 660 00:32:01,233 --> 00:32:03,667 It's... It's just because they think they got it so down, they don't. 661 00:32:05,100 --> 00:32:07,200 I wanna see what McKenna's doing with two stand mixers. 662 00:32:07,266 --> 00:32:10,600 I've never seen that in doing this show for 14 years, ever! 663 00:32:10,667 --> 00:32:12,367 [Tiffani] She's opening a cupcake shop. 664 00:32:12,367 --> 00:32:13,877 Maybe she's a spokesperson. 665 00:32:13,877 --> 00:32:14,266 Maybe she's a spokesperson. 666 00:32:14,266 --> 00:32:17,100 [McKenna] I came in with a plan to make a pavlova. 667 00:32:17,166 --> 00:32:22,867 I make pavlovas all the time, but typically, it takes 24 hours for them to dry out. 668 00:32:22,867 --> 00:32:25,367 Never before have we seen two stand mixers. 669 00:32:25,367 --> 00:32:28,200 -I hope you have a good reason for this because I mean... -I hope it turns out. 670 00:32:28,266 --> 00:32:29,400 -[McKenna laughing] -So, what is it? What is it? 671 00:32:29,467 --> 00:32:32,100 I'm gonna try for a 30-minute pavlova there, Geoffrey. 672 00:32:32,166 --> 00:32:34,667 -Oh, my gosh! -What do we got? 673 00:32:34,667 --> 00:32:35,900 Pavlova. 674 00:32:36,600 --> 00:32:37,867 Pavlova. 675 00:32:37,867 --> 00:32:40,100 That's incredible. That's a hard dish. 676 00:32:40,100 --> 00:32:43,877 [McKenna] For my dessert, I'm making an Asian pear framboise pavlova. 677 00:32:43,877 --> 00:32:45,367 [McKenna] For my dessert, I'm making an Asian pear framboise pavlova. 678 00:32:45,367 --> 00:32:51,166 A pavlova is basically, a fantastic mound of meringue that you cook low and slow, 679 00:32:51,166 --> 00:32:53,000 so the outside's cracked and the inside's still soft. 680 00:32:53,000 --> 00:32:55,600 -I mean, how... How you do that? -Really smart. 681 00:32:55,667 --> 00:32:57,467 -But ooh-ooh-eh... Hello? -[Tiffani] I know. 682 00:32:57,467 --> 00:32:59,266 You have to dry it out. It's a slow, long bake. 683 00:32:59,266 --> 00:33:00,900 -I know, I hear ya. I know. -That's two hours. 684 00:33:00,967 --> 00:33:02,667 -[Tiffani] McKenna's flattening out her meringue... --[Geoffrey] Make some 685 00:33:02,667 --> 00:33:04,400 -individual ones. -...which is gonna be a faster bake. 686 00:33:04,467 --> 00:33:06,667 -That's actually... It could work. It actually could work. -It could work. 687 00:33:06,667 --> 00:33:10,667 So, I just first came to do my best, and leave it all on the plate. 688 00:33:10,667 --> 00:33:13,877 But now that I'm so close to $10,000, I want it way worse than I thought I did. 689 00:33:13,877 --> 00:33:15,266 But now that I'm so close to $10,000, I want it way worse than I thought I did. 690 00:33:15,266 --> 00:33:16,667 I am here to take it. 691 00:33:16,667 --> 00:33:19,000 -How you going over there? -Good, you? How are you? 692 00:33:19,066 --> 00:33:20,367 Good, good, good. 693 00:33:20,367 --> 00:33:22,266 My meringue's looking good. 694 00:33:22,266 --> 00:33:24,300 Chef's less than 20 minutes to go here. 695 00:33:25,967 --> 00:33:28,000 I take the Asian pear, and the Lambic beer... 696 00:33:29,800 --> 00:33:30,734 Opa! 697 00:33:30,734 --> 00:33:32,867 ...and create a compote for my pavlova. 698 00:33:35,800 --> 00:33:37,000 Salute! 699 00:33:37,000 --> 00:33:39,166 So, Lambic beer is... It's... It's got raspberry notes. 700 00:33:39,166 --> 00:33:42,900 It's like a Belgian beer, it's a little bit yeasty, it's got a little funk to it. 701 00:33:42,967 --> 00:33:43,877 I'm thinking I'm going to turn the Lambic beer into a coulis for my dessert. 702 00:33:43,877 --> 00:33:46,667 I'm thinking I'm going to turn the Lambic beer into a coulis for my dessert. 703 00:33:46,667 --> 00:33:49,166 Drop this inside. 704 00:33:49,166 --> 00:33:52,100 I poach my pears into the Lambic beer sauce. 705 00:33:52,100 --> 00:33:55,567 The coulis was all ready from the poaching juice, and then I add some worm salt. 706 00:33:55,567 --> 00:33:57,667 The worm salt is dehydrated worms, 707 00:33:57,667 --> 00:33:59,900 -actual worms, like in the garden. -[Tiffani] Correct. 708 00:33:59,967 --> 00:34:01,900 -Yes. -Dried up, and ground, and mixed with salt. 709 00:34:01,967 --> 00:34:04,200 Well, it's got a really, like, strong umami quality to it. 710 00:34:04,266 --> 00:34:07,100 You know, when I think of dessert, I think a lotta people forget about salt. 711 00:34:07,100 --> 00:34:08,867 -I mean, I think it's gonna be a great enhancer here. -Yep. 712 00:34:10,400 --> 00:34:13,000 [Camille] I take the rainbow black and white cookies. 713 00:34:13,000 --> 00:34:13,877 I am going to get the cookies into a smaller circle, 714 00:34:13,877 --> 00:34:15,166 I am going to get the cookies into a smaller circle, 715 00:34:15,166 --> 00:34:17,367 and use it as a base for my poached pear. 716 00:34:21,700 --> 00:34:22,800 Ugh! 717 00:34:22,867 --> 00:34:25,000 I have to use this worm salt somewhere, 718 00:34:25,066 --> 00:34:28,266 and I think it would lend really nicely into the mascarpone whip, 719 00:34:28,266 --> 00:34:31,767 and amp up the salinity of the cheese. 720 00:34:31,767 --> 00:34:33,100 -[Geoffrey] Oh, she's checkin' the meringue. -[Ted] Oui. 721 00:34:33,100 --> 00:34:35,767 -Oui. -[Geoffrey] She's checkin' the meringue right now. 722 00:34:35,767 --> 00:34:39,600 The first time I check the meringue, it is not done, at all. 723 00:34:42,667 --> 00:34:43,877 McKenna's praying that her meringue is gonna come done. 724 00:34:43,877 --> 00:34:45,767 McKenna's praying that her meringue is gonna come done. 725 00:34:45,767 --> 00:34:47,900 -I feel like she's getting a little worried. -Yes. 726 00:34:47,967 --> 00:34:49,367 Come on. 727 00:34:49,367 --> 00:34:51,967 I would not, in a million years, do a pavlova. 728 00:34:51,967 --> 00:34:53,600 Cook, baby, cook! 729 00:34:53,667 --> 00:34:56,567 [McKenna] I have everything riding on this pavlova, right now, 730 00:34:56,567 --> 00:34:58,467 and I don't have a second game plan. 731 00:34:58,467 --> 00:35:00,467 Everything's riding on these meringues. 732 00:35:04,100 --> 00:35:05,033 [clock ticking] 733 00:35:09,700 --> 00:35:11,567 All right, five minutes left to go, chefs. 734 00:35:11,567 --> 00:35:12,700 Kay! 735 00:35:13,700 --> 00:35:16,900 I would not, in a million years, do a pavlova. 736 00:35:16,967 --> 00:35:18,867 [McKenna] Everything's riding on these meringues. 737 00:35:18,867 --> 00:35:23,166 And I pray to the gods that this meringue gets a slight bit crispy. 738 00:35:25,266 --> 00:35:26,900 She's gonna torch the top to push it. 739 00:35:27,800 --> 00:35:29,000 You don't wanna torch egg whites. 740 00:35:33,066 --> 00:35:36,600 Whoo-eee! Show me the money! Let's go. 741 00:35:36,667 --> 00:35:37,063 Looking at the poached pear cake, it needs a creamy texture. 742 00:35:37,063 --> 00:35:39,600 Looking at the poached pear cake, it needs a creamy texture. 743 00:35:39,667 --> 00:35:42,300 So, I'm making whipped cream because who doesn't like whipped cream? 744 00:35:42,367 --> 00:35:44,300 Ha! Let's go. 745 00:35:44,367 --> 00:35:45,867 And I zest some lemon into the whipped cream. 746 00:35:48,967 --> 00:35:53,100 It's definitely not looking like any pavlova I've ever seen, 747 00:35:53,100 --> 00:35:56,467 but I'm just proud that I have a meringue to plate. 748 00:35:56,467 --> 00:35:57,900 30 seconds left, guys, 749 00:35:57,967 --> 00:35:59,367 -30 seconds. Go McKenna. -[JJ] Come on! Come on! Come on! 750 00:35:59,367 --> 00:36:00,667 -[Geoffrey] Come on, you got this! -Come on! Come on, McKenna! 751 00:36:00,667 --> 00:36:02,000 [Tiffani] Fix that plate! 752 00:36:04,166 --> 00:36:05,734 -[Ted] All right, chefs, final seconds... -[Geoffrey] Hold fast 753 00:36:05,734 --> 00:36:07,063 -to the ingredients, please! I beg of you! -...of the final round, here! 754 00:36:07,063 --> 00:36:07,400 -to the ingredients, please! I beg of you! -...of the final round, here! 755 00:36:07,467 --> 00:36:11,400 -Ten, nine, eight, seven... -[Tiffani] All four guys, all four! 756 00:36:11,467 --> 00:36:18,166 ...six, five, four, three, two one. 757 00:36:18,166 --> 00:36:19,767 -[Tiffani] Hands up! -Time is up! 758 00:36:19,767 --> 00:36:23,767 -Whoa! -Ooh! Ooh-ooh-ooh-oh. 759 00:36:23,767 --> 00:36:25,000 [judges clapping] 760 00:36:27,567 --> 00:36:28,634 Congrats. 761 00:36:31,667 --> 00:36:33,867 I'm feeling amazing. Just an amazing experience. 762 00:36:37,600 --> 00:36:39,300 I'm tired. I le... I put it all out there. 763 00:36:39,367 --> 00:36:43,767 I did my very best with a pretty tricky dish to create in 30 minutes. 764 00:36:43,767 --> 00:36:44,700 So, I'm proud of myself. 765 00:36:54,100 --> 00:36:56,200 [Ted] Chef Camille, and Chef McKenna, 766 00:36:56,266 --> 00:36:59,266 for the final round we have you worm salt, 767 00:36:59,266 --> 00:37:04,467 Asian pears, Lambic beer, and rainbow black and white cookies. 768 00:37:05,266 --> 00:37:06,700 Chef Camille, what do we have? 769 00:37:06,767 --> 00:37:07,063 This is a vanilla pate a bombe brulee uh, with a poached pear, 770 00:37:07,063 --> 00:37:11,367 This is a vanilla pate a bombe brulee uh, with a poached pear, 771 00:37:11,367 --> 00:37:13,467 and a lemon zest whipped cream. 772 00:37:18,700 --> 00:37:20,300 I really like the plating, beautiful. 773 00:37:20,367 --> 00:37:22,266 But the creme is great, the sabayon is really good, 774 00:37:22,266 --> 00:37:24,367 although, I think it should be a little cooked a bit more. 775 00:37:24,367 --> 00:37:27,700 -A pate a bombe. -Well, sabayon, pate a bombe, whatever. 776 00:37:27,767 --> 00:37:30,400 If you really cooked that longer, and really got it a little stiffer, 777 00:37:30,467 --> 00:37:32,867 it would have been a more elegant dessert. 778 00:37:34,100 --> 00:37:36,066 [Tiffani] I think the poach on the pears is great. 779 00:37:36,066 --> 00:37:37,063 I think the worm salt in there helps give it a little bit a savoriness to the sweetness. 780 00:37:37,063 --> 00:37:40,300 I think the worm salt in there helps give it a little bit a savoriness to the sweetness. 781 00:37:40,367 --> 00:37:43,066 I love that you torched the sauce on top. 782 00:37:43,066 --> 00:37:44,667 I love that it got like a little bit of, like, 783 00:37:44,667 --> 00:37:46,100 a toasted marshmallow quality to it. 784 00:37:46,166 --> 00:37:48,100 I think it adds depth. 785 00:37:48,166 --> 00:37:52,100 When I get that sauce on the pear, and then I get it on the cookie 786 00:37:52,100 --> 00:37:54,300 it's good, it's just a lotta sugar. 787 00:37:54,367 --> 00:37:55,900 Understood. 788 00:37:55,900 --> 00:38:00,567 Right, so the balance is kind of off, but overall, a really nice dish. 789 00:38:00,567 --> 00:38:03,467 Thank you, Chef Camille. Finally, Chef McKenna. 790 00:38:03,467 --> 00:38:07,063 I have made a Asian pear and framboise pavlova 791 00:38:07,063 --> 00:38:07,800 I have made a Asian pear and framboise pavlova 792 00:38:07,867 --> 00:38:12,300 with a mascarpone cream, and rainbow cookie crumble. 793 00:38:17,367 --> 00:38:18,900 [Geoffrey] I wanna start, 794 00:38:18,900 --> 00:38:20,900 just because I think pavlova's one a my favorite desserts in the world. 795 00:38:20,967 --> 00:38:24,767 And the meringue, which a pavlova's made out of... 796 00:38:28,367 --> 00:38:29,300 didn't work out. 797 00:38:31,467 --> 00:38:33,800 But I love that you actually went for it. 798 00:38:33,867 --> 00:38:35,400 I was, like, good for her! 799 00:38:35,400 --> 00:38:37,063 I was, like, yes, come on. Maybe you know something I don't know. 800 00:38:37,063 --> 00:38:37,166 I was, like, yes, come on. Maybe you know something I don't know. 801 00:38:38,667 --> 00:38:40,166 But can't change the law of physics. 802 00:38:40,166 --> 00:38:42,400 It's just... You need a couple hours to let it get real. 803 00:38:43,900 --> 00:38:47,300 Chef McKenna, not a pavlova, not a problem. 804 00:38:47,367 --> 00:38:51,667 There's a chewy, crispy quality to this that I keep going back for. 805 00:38:51,667 --> 00:38:54,100 But the Lambic needed to be reduced a little bit more, 806 00:38:54,166 --> 00:38:55,600 and have that be a little jammier. 807 00:38:55,667 --> 00:38:57,467 So, that sits on mascarpone whip 808 00:38:57,467 --> 00:38:59,900 in a way that feels more, um, intentional. 809 00:39:01,066 --> 00:39:03,166 [JJ] The worm salt in here is amazing. 810 00:39:03,166 --> 00:39:05,667 I love when I take bites through the mascarpone. 811 00:39:05,667 --> 00:39:07,063 It's just so balanced, which is like really nice. 812 00:39:07,063 --> 00:39:08,600 It's just so balanced, which is like really nice. 813 00:39:08,667 --> 00:39:09,634 [McKenna] Thank you. 814 00:39:09,634 --> 00:39:12,867 All right, judges have a lot to think over. 815 00:39:12,867 --> 00:39:14,567 We'll call you back soon, chefs, thanks. 816 00:39:19,166 --> 00:39:23,467 Well judges, they had 20 minutes to make appetizers with abalone. How'd that go? 817 00:39:23,467 --> 00:39:27,600 Camille did this fricassee of abalone, and he made a cheesecake into a sauce. 818 00:39:27,667 --> 00:39:30,066 -It was good, so we had a lotta good flavors. -Yep! Yeah. 819 00:39:30,066 --> 00:39:33,367 And McKenna, you know, she came out very meek, a little salad. 820 00:39:33,367 --> 00:39:36,567 Neck and neck between Camille and McKenna for the first round. 821 00:39:36,567 --> 00:39:37,063 I think we were abalone-ly. It did not come through. 822 00:39:37,063 --> 00:39:39,467 I think we were abalone-ly. It did not come through. 823 00:39:39,467 --> 00:39:42,166 But I do think that their cooking blossomed on the next course. 824 00:39:42,166 --> 00:39:44,000 -Mmm-hmm. -I think their main course... 825 00:39:44,066 --> 00:39:46,266 For McKenna, that was her star of the day. 826 00:39:46,266 --> 00:39:48,600 I thought the steak was pretty well cooked. 827 00:39:48,667 --> 00:39:50,166 [Tiffani] For sure, her meat was underdone, 828 00:39:50,166 --> 00:39:52,000 but I thought McKenna's sirloin was edible 829 00:39:52,000 --> 00:39:54,967 in a way that I didn't really feel like Camille's was. 830 00:39:54,967 --> 00:39:56,166 But also, I thought that the mashed potatoes 831 00:39:56,166 --> 00:39:57,867 with the iron egg was inspired. 832 00:39:57,867 --> 00:40:02,266 I'm still tryin' to understand why he plated it on that little, itty-bitty plate. 833 00:40:02,266 --> 00:40:04,033 JJ, so is he. 834 00:40:04,033 --> 00:40:06,500 Throughout three rounds today, we've gotten delicious food from both of these chefs. 835 00:40:06,567 --> 00:40:07,063 -Yeah. -The question becomes which technical errors 836 00:40:07,063 --> 00:40:08,700 -Yeah. -The question becomes which technical errors 837 00:40:08,767 --> 00:40:12,166 are the ones that are gonna stick with us, and which are the ones we can forgive, 838 00:40:12,166 --> 00:40:14,300 -and award $10,000 to. -That's a good point. 839 00:40:14,367 --> 00:40:17,066 -We don't allow ties. -We sure don't. 840 00:40:17,066 --> 00:40:18,433 But we know the winner. 841 00:40:23,400 --> 00:40:26,667 Chef, uh, Geoffrey Zakarian was not too happy with my pavlova. 842 00:40:26,667 --> 00:40:30,266 I don't like the concept of under delivering and overpromising. 843 00:40:30,266 --> 00:40:33,200 So, I'm just hoping the flavors are enough to give the 10,000. 844 00:40:34,467 --> 00:40:36,100 I'm feeling happy. 845 00:40:36,100 --> 00:40:37,063 Uh, overall, it's been magnifique. 846 00:40:37,063 --> 00:40:38,767 Uh, overall, it's been magnifique. 847 00:40:38,767 --> 00:40:41,100 I wanna find out if I'm the next Chopped champion. 848 00:40:42,567 --> 00:40:45,700 So, who's dish is on the chopping block? 849 00:41:01,000 --> 00:41:03,000 Chef Camille, you've been Chopped. 850 00:41:03,066 --> 00:41:04,533 Judges? 851 00:41:04,533 --> 00:41:06,367 [Geoffrey] Camille, um, you have passion, and you have great heart, 852 00:41:06,367 --> 00:41:07,063 and it came out in the food, 853 00:41:07,063 --> 00:41:07,767 and it came out in the food, 854 00:41:07,767 --> 00:41:09,667 I mean your first there's the beautiful mushroom gravy you made. 855 00:41:09,667 --> 00:41:12,400 The second course, again, another rustic home run. 856 00:41:12,467 --> 00:41:17,367 But the steak, you left some fat on it, and for those reasons, we had to chop you. 857 00:41:17,367 --> 00:41:19,767 Thank you, Ted. Uh, chefs, thank you. 858 00:41:19,767 --> 00:41:21,367 [all clapping] 859 00:41:21,367 --> 00:41:25,200 I won't do anything differently. You get Chopped, you keep on going. 860 00:41:25,266 --> 00:41:28,467 I'm only 29, the... The book is not finished to be wrote. 861 00:41:31,567 --> 00:41:35,967 And that means, Chef McKenna Shea, you are the Chopped champion. 862 00:41:35,967 --> 00:41:37,063 -Congratulations! -[Tiffani] Congrats! [all clapping] 863 00:41:37,063 --> 00:41:37,266 -Congratulations! -[Tiffani] Congrats! [all clapping] 864 00:41:37,266 --> 00:41:38,867 -Nicely done. -Thank you. Thank you. 865 00:41:38,867 --> 00:41:40,233 It's pretty surreal. 866 00:41:40,233 --> 00:41:42,400 I came just wanting to do my best, and just to make it here. 867 00:41:42,467 --> 00:41:46,800 And then, as the rounds grew, so did my taste for the $10,000. 868 00:41:46,867 --> 00:41:49,500 -And I really did my best, so I'm really proud of myself. -[Tiffani] Good. 869 00:41:49,567 --> 00:41:50,967 -You're gonna need a bigger boat. -That's amazing. 870 00:41:50,967 --> 00:41:52,867 I'm gonna need a bigger boat. 871 00:41:52,867 --> 00:41:56,300 I just won $10,000, and I'ma buy me a boat. 872 00:41:56,367 --> 00:41:57,367 -Congratulations! -Yes! 873 00:41:57,367 --> 00:41:58,000 Thank you, guys.