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.