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00:00:01,600 --> 00:00:04,734
Sixteen elite chefs
from four corners
of the country.
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00:00:05,266 --> 00:00:06,500
[Ted Allen] North.
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00:00:06,500 --> 00:00:08,266
[woman] Good food comes
from more than
just big cities.
4
00:00:08,333 --> 00:00:09,266
South.
5
00:00:09,266 --> 00:00:10,734
[man] There's pride
on the line.
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00:00:10,734 --> 00:00:11,867
East.
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00:00:11,867 --> 00:00:13,266
[woman] I'm an
east coast girl, I got this.
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00:00:13,333 --> 00:00:15,367
-[Ted] West.
-[Rashida] I'm not
afraid of anyone.
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00:00:15,433 --> 00:00:19,734
This is the most skilled group
of chefs that Chopped
has ever seen.
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00:00:19,734 --> 00:00:21,634
[Sara] Rising star chef
of the year.
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00:00:21,634 --> 00:00:24,066
[man] Three
James Beard nominations.
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[Hosea] Winner of Top Chef
season five.
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[Min] Anything that's
short of perfection
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00:00:27,166 --> 00:00:28,734
is just not good enough
for me.
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[woman] This time I'm gonna
take it all the way.
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[woman] This time I'm gonna
take it all the way.
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[Ted] With $50,000
and American pride at stake
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this is the Chopped
All American Showdown.
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[Alex] This person
better be gritty.
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[woman] No dinners are tough,
it gets you everything.
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[man] My southern roots
are kicking in
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00:00:43,900 --> 00:00:45,066
like a crazy person.
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[Ted] United in their
hunger for victory.
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I'm about to spread
my wings and fly.
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[man 1] We're not gonna
give away 50 grand,
you gotta earn it.
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[man 2] You definitely have to
crush it or be crushed.
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This is not pretty.
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-But what are you making?
-[cork pops]
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I don't know what to do!
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I don't know what to do!
31
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Oh, my God.
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00:01:02,867 --> 00:01:04,100
[Hosea] My hands are shaking!
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00:01:04,100 --> 00:01:06,634
They should have walked
in this kitchen, ready to go.
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-[judges] Oh, no!
-Is he gonna make it?
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[man] Stir. Let's do it!
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[judge] Somebody
is going home.
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Make sure it's not you.
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[exhilarating guitar
music playing]
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[Hosea] I am the best
in the west.
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I was born in the west.
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I was born and raised
in northern New Mexico.
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I live in Colorado.
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I'm the chef-owner
of Blackbelly and Santo
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I'm the chef-owner
of Blackbelly and Santo
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in Boulder, Colorado.
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We serve a lot of meat.
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We butcher whole animals.
We do our own charcuterie.
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Dry ageing, curing.
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00:01:37,867 --> 00:01:41,100
So, at Blackbelly,
the core principle
is sourcing.
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We don't need a lot
of bells and whistles.
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It's all about quality
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and some good
fresh ingredients.
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00:01:45,900 --> 00:01:49,800
I've won numerous competitions
and accolades in Colorado.
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We pretty much make every list
that's out there in Colorado
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as one of the top restaurants.
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I am very proud and honored
to represent the west.
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[Rashida] Ah, it's the magic.
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[Rashida] Ah, it's the magic.
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I make Caribbean food
based out of my roots
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00:02:03,100 --> 00:02:05,533
from Barbados,
Trinidad and Tobago.
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I am the chef-owner
of Bridgetown Roti
in Los Angeles, California.
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Let me know
if I'm going too fast.
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We incorporate techniques
that I've learned
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working at James Beard
award-winning restaurants,
65
00:02:15,367 --> 00:02:17,867
some Michelin star restaurants
over my 13-year career.
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00:02:17,867 --> 00:02:20,967
I feel like LA has embraced me
as a person, as a chef.
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Won Pop Up of the Year
at Esquire magazine.
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Best New Restaurant
by Eater.
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I'm just proud
to represent the west.
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Yeah!
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Good!
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Good!
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[Sara] I definitely am a bit
of a silent killer.
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I go into battle mode.
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More tasty bits.
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Even more tasty bits.
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The last of the tasty bits.
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00:02:43,533 --> 00:02:47,800
I'm the chef and owner
of Tiny Fish Company
in Portland, Oregon.
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00:02:47,900 --> 00:02:50,500
I've gotten a fair amount
of recognition.
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00:02:50,500 --> 00:02:54,100
I was named
San Francisco Chronicle
Rising Star Chef of the Year.
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00:02:54,100 --> 00:02:55,500
Zagat 30 Under 30.
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I was nominated twice
for James Beard
Rising Star award.
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Making it rain. Let's go!
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Making it rain. Let's go!
85
00:03:02,467 --> 00:03:04,533
People always
underestimate me,
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00:03:04,634 --> 00:03:07,467
but when I do
literally anything,
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I do it at 250 percent always.
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It looks delicious and I think
we should eat it.
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[chuckles]
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[Min] Wow, a lot of pressure.
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I'll be okay.
I'll kick some ass.
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[laughs]
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I'm the executive chef
at Mizumi in Las Vegas.
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I guided the restaurant
to win four five star awards.
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I specialize in a lot
of Asian cuisine,
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especially Japanese cuisine.
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especially Japanese cuisine.
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00:03:30,867 --> 00:03:33,166
West coast is like
perfect place for that
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00:03:33,233 --> 00:03:35,500
because there are
so many different people
from different cultures,
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so much diversity.
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It's all about consolidating
and incorporating
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different cultures,
different experiences
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and different flavors.
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I just love being perfect.
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Perfection is something
that you never achieve, right?
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But it's something that
you always try to strive for.
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Anything that's short
of perfection
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is just not
good enough for me.
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I'm here to win and I wanna
win it and I'm going
to win it.
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00:03:56,734 --> 00:03:58,533
Right. [exhales] All right.
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00:04:05,266 --> 00:04:06,266
Hello, chefs!
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00:04:06,333 --> 00:04:07,800
-Hi, Ted.
-Hello, Ted.
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You are the best of the west.
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And we are honored
to have you here for our
115
00:04:11,600 --> 00:04:13,266
All American Showdown.
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-Man, it's good.
-So good to be here, Ted.
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[Ted] This is
a very accomplished
and very competitive group.
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Whoever does take this battle
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moves on this
tournament's finale
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00:04:22,734 --> 00:04:25,700
where the Grand Champion
wins $50,000.
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-Wow! Let's do it.
-Let's do it.
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[clock ticking]
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[clock ticking]
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Open 'em up.
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-Oh, my.
-Yeah.
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00:04:35,600 --> 00:04:37,467
-[Rashida] Oh, man.
-What...
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00:04:37,533 --> 00:04:39,066
We've got a bowl of pho.
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00:04:39,066 --> 00:04:40,634
[Ted] And you're
looking at pho.
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[Min] Oh, my God!
130
00:04:41,900 --> 00:04:43,533
Oh, pho.
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00:04:43,533 --> 00:04:45,800
-[Ted] You also have ahi tuna.
-That's ahi tuna? Wow.
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Wow! All right, all right.
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-Some snow peas!
-[Ted] Snow peas.
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That's pretty good.
That's easy to work with.
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[Ted] And hatch chili.
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00:04:54,867 --> 00:04:56,367
Okay, that's new.
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00:04:56,367 --> 00:04:57,600
-Hatch chilies.
-[Hosea] I grew up with these.
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[Rashida] Oh.
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00:04:58,900 --> 00:05:00,000
-This is in my blood
right here.
-[Rashida] Oh, good.
140
00:05:00,000 --> 00:05:00,166
-This is in my blood
right here.
-[Rashida] Oh, good.
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If I screw this up,
I'm not allowed back
in New Mexico.
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[Rashida chuckles]
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20 minutes to plate up.
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00:05:07,734 --> 00:05:08,867
Clock starts now.
145
00:05:08,867 --> 00:05:10,634
-Go!
-Right behind, right behind.
146
00:05:10,734 --> 00:05:12,066
-[all exclaiming]
-[GZ] Go!
147
00:05:12,066 --> 00:05:14,233
[judges applauding]
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00:05:16,000 --> 00:05:19,367
Alex, Geoffrey, you are joined
by special guest
from the west,
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00:05:19,367 --> 00:05:20,900
Chef Gregory Gourdet,
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00:05:21,000 --> 00:05:24,367
the star in Portland's
amazing dining scene.
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00:05:24,367 --> 00:05:26,867
-Welcome, chef.
-Thanks you so much.
Thank you for having me.
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00:05:26,867 --> 00:05:29,367
So, Chef, what do you know
about these competitors?
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00:05:29,367 --> 00:05:30,000
[Gregory] So, these chefs
are definitely representative
of the best of the west.
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00:05:30,000 --> 00:05:32,533
[Gregory] So, these chefs
are definitely representative
of the best of the west.
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00:05:32,533 --> 00:05:34,266
They all come from
different backgrounds,
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different cultures,
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different culinary
upbringings,
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00:05:36,800 --> 00:05:39,000
so I know they're gonna
bring intelligence,
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00:05:39,000 --> 00:05:41,367
they're gonna bring technique
and they're gonna bring
some flavor.
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I used to be the head chef
of a seafood restaurant
for five years,
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I can handle tuna.
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Hosea just put bowls
in the freezer.
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[Gregory] He's gonna
think about temperature,
164
00:05:52,900 --> 00:05:55,734
so that's a really detail
to pay attention to early on.
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00:05:55,734 --> 00:05:57,166
[Hosea] My hands are shaking.
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00:05:57,166 --> 00:05:59,600
Anyone else's hands
are shaking right now?
167
00:05:59,600 --> 00:06:00,000
Chef Hosea,
what are you making?
168
00:06:00,000 --> 00:06:01,700
Chef Hosea,
what are you making?
169
00:06:01,700 --> 00:06:04,700
I'm making
a ahi tuna aguachile.
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00:06:04,700 --> 00:06:07,166
-Different chili.
-Aguachile!
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00:06:07,166 --> 00:06:09,900
Aguachile is...
It's a great idea.
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[Hosea] You have this raw fish
with the spicy, acidic broth.
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Need more heat.
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00:06:17,266 --> 00:06:20,066
[Alex] Those hatch chilies
on the heat index,
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00:06:20,066 --> 00:06:21,867
they go to a jalapeno.
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They are from
the town of Hatch.
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-So, this is geographically
a very western ingredient.
-[Gregory] Yup.
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[Hosea] I'm from
New Mexico originally
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and it's gotta be hatch
if you're gonna call it
green chili.
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00:06:30,000 --> 00:06:31,634
and it's gotta be hatch
if you're gonna call it
green chili.
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[Alex] This basket
is beyond a privilege.
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00:06:35,867 --> 00:06:38,734
I mean, you can literally
cut up this whole basket raw,
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00:06:38,734 --> 00:06:42,066
put it on a plate and not take
anything from the pantry.
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00:06:42,100 --> 00:06:44,734
The trick of this basket is,
it screams Asian.
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I mean, Asian culture
has definitely influenced
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00:06:46,533 --> 00:06:49,066
the west coast
in so many different ways.
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[Min] I bring to this
competition a lot
of international experience.
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00:06:52,433 --> 00:06:54,600
I worked at some
of the top restaurants
in the world.
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00:06:54,600 --> 00:06:58,066
Two Michelin star
and three Michelin star
restaurants in Tokyo.
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00:06:58,100 --> 00:07:00,000
My passion is definitely in,
like, Asian flavors
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00:07:00,000 --> 00:07:01,266
My passion is definitely in,
like, Asian flavors
192
00:07:01,266 --> 00:07:02,533
and being on the west coast
193
00:07:02,634 --> 00:07:05,367
and having tons
of fresh seafood
and fresh produce,
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it really gives us
a lot of opportunities
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00:07:07,266 --> 00:07:08,734
to do a lot of cool stuff.
196
00:07:10,867 --> 00:07:12,166
[Sara] Min,
what are you making?
197
00:07:12,233 --> 00:07:14,266
I'm making tuna tataki.
198
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-[Sara] Love that.
-[Min] A little bit seared.
199
00:07:17,266 --> 00:07:18,634
You don't wanna serve it raw,
200
00:07:18,734 --> 00:07:21,600
but you definitely do not
want to overcook it.
201
00:07:21,600 --> 00:07:24,634
I'm using mirin,
which is sweet cooking wine,
202
00:07:24,734 --> 00:07:26,266
to deglaze the pan.
203
00:07:27,634 --> 00:07:29,800
Less than
15 minutes left, chefs.
204
00:07:30,867 --> 00:07:32,266
You're going
hot or cold, Chef?
205
00:07:32,266 --> 00:07:33,967
[Hosea] Cold. How about you?
206
00:07:33,967 --> 00:07:35,266
[Rashida] I think
I'm gonna go cold.
207
00:07:35,266 --> 00:07:38,867
My menu is inspired by
techniques I have mastered
208
00:07:38,867 --> 00:07:42,734
working in James Beard
and Michelin star restaurants.
209
00:07:42,800 --> 00:07:44,467
[Alex] Chef Rashida,
what are you making?
210
00:07:44,467 --> 00:07:46,166
[Rashida] Quick tuna tartare.
211
00:07:46,166 --> 00:07:47,900
Some hatch chili tahini.
212
00:07:48,867 --> 00:07:51,634
In my blender, I have
the hatch chilies tahini,
213
00:07:51,634 --> 00:07:53,634
some garlic, lemon juice.
214
00:07:53,734 --> 00:07:55,367
We're making
a hatch chili tahini.
215
00:07:56,533 --> 00:07:58,900
[Alex] Chef Sara,
what are you making?
216
00:07:59,000 --> 00:08:00,000
I'm gonna be honest,
I have no [bleep] idea.
217
00:08:00,000 --> 00:08:01,367
I'm gonna be honest,
I have no [bleep] idea.
218
00:08:01,367 --> 00:08:04,000
-[GZ and Gregory laugh]
-I love that!
219
00:08:04,000 --> 00:08:06,233
-[Ted] Okay. She's honest.
-Yeah, it's good.
220
00:08:06,600 --> 00:08:07,533
It's gonna be great.
221
00:08:07,634 --> 00:08:10,000
I live in Portland, Oregon
222
00:08:10,000 --> 00:08:13,500
and I recently launched
a tin fish company.
223
00:08:13,500 --> 00:08:17,266
I take fish from specifically
the pacific northwest
224
00:08:17,266 --> 00:08:18,634
and I put in a can
225
00:08:18,734 --> 00:08:20,367
with some delicious sauces.
226
00:08:20,433 --> 00:08:25,166
But ahi tuna is something
that I like to keep simple
and full of flavor.
227
00:08:25,166 --> 00:08:27,500
So, I'm making grilled tuna
228
00:08:27,500 --> 00:08:30,000
with coconut chili sauce
and fried snow peas.
229
00:08:30,000 --> 00:08:31,433
with coconut chili sauce
and fried snow peas.
230
00:08:32,634 --> 00:08:35,367
When I got my nominations
231
00:08:35,367 --> 00:08:37,367
for James Beard
Rising Star Chef,
232
00:08:37,367 --> 00:08:40,166
I really got excited to just
keep my head down
233
00:08:40,166 --> 00:08:42,166
and keep improving
in the kitchen.
234
00:08:42,166 --> 00:08:43,700
[Ted] Less than
ten minutes to go, chefs!
235
00:08:43,700 --> 00:08:45,467
[Hosea] Heard! Thank you.
236
00:08:45,467 --> 00:08:47,166
If anybody on
the judges' table is bored
237
00:08:47,166 --> 00:08:48,900
I could use some help here.
238
00:08:50,166 --> 00:08:51,433
No? Is that a no?
239
00:08:52,500 --> 00:08:55,634
A pho is a Vietnamese soup
and it has cinnamon,
240
00:08:55,634 --> 00:08:56,867
star anise and ginger.
241
00:08:56,867 --> 00:08:58,634
[Gregory] I mean,
the broth in itself
is delicious.
242
00:08:58,734 --> 00:09:00,000
You can usually
add elements to that
243
00:09:00,000 --> 00:09:00,734
You can usually
add elements to that
244
00:09:00,734 --> 00:09:03,166
and kind of make it your own.
245
00:09:03,233 --> 00:09:04,533
[Hosea] I take
parts of the pho
246
00:09:04,634 --> 00:09:07,900
and put 'em in the bowl
with the roasted peppers
and the snow peas.
247
00:09:10,867 --> 00:09:12,367
[Min] I'm looking at the pho.
248
00:09:12,367 --> 00:09:15,100
I take off the bean sprouts,
I take off the chilies
249
00:09:15,100 --> 00:09:17,467
and then, I mix that
with snow peas.
250
00:09:17,533 --> 00:09:18,734
[pan sizzling]
251
00:09:20,634 --> 00:09:22,734
I really wanna add
a crispy element.
252
00:09:22,800 --> 00:09:26,333
I have crisped up rice noodles
in a fryer before.
253
00:09:27,000 --> 00:09:28,367
[Sara] You're frying too?
254
00:09:28,433 --> 00:09:29,700
Might pop a little bit,
it's wet.
255
00:09:29,700 --> 00:09:30,000
Nope. You're good.
256
00:09:30,000 --> 00:09:30,900
Nope. You're good.
257
00:09:33,367 --> 00:09:35,700
I cook the ahi tuna
in big blocks
258
00:09:35,700 --> 00:09:37,467
because I wanna
get a nice char
259
00:09:37,467 --> 00:09:38,734
on all the size of the tuna
260
00:09:38,734 --> 00:09:41,700
and make sure that
I don't overcook it.
261
00:09:41,700 --> 00:09:45,100
I'm very concerned that Sara
is cooking a big piece
like that.
262
00:09:45,100 --> 00:09:46,266
[GZ] I would agree.
263
00:09:46,266 --> 00:09:49,734
I'm concerned that Sara
is gonna, not finishing here.
264
00:09:50,266 --> 00:09:52,100
She looks scattered.
265
00:09:52,100 --> 00:09:54,266
What's... Time check.
Time check. Time check.
266
00:09:54,266 --> 00:09:56,000
[Ted] Less than
five minutes left, chefs.
267
00:09:57,367 --> 00:09:59,333
[clock ticking]
268
00:10:02,634 --> 00:10:04,967
[Sara] What's... Time check.
Time check. Time check.
269
00:10:05,000 --> 00:10:08,967
-I'm concerned that Sara
is gonna, not finishing here.
-Yeah.
270
00:10:10,266 --> 00:10:13,066
[Sara] The tuna
is a little bit big.
271
00:10:13,100 --> 00:10:16,066
But I can cut it down
after the fact.
272
00:10:16,066 --> 00:10:19,367
I just wanna make sure I get
a nice char on all the sides
273
00:10:19,433 --> 00:10:21,166
and not overcook it.
274
00:10:21,166 --> 00:10:24,467
Chefs, just north of
four minutes on that clock.
275
00:10:24,467 --> 00:10:26,266
[Alex] If you don't have
plates, go get 'em.
276
00:10:26,266 --> 00:10:27,867
Time to start plating.
277
00:10:27,867 --> 00:10:29,634
[Hosea] Behind, behind,
behind, behind.
278
00:10:31,166 --> 00:10:33,266
[Ted] Hosea looking to fry up
what looks like
279
00:10:33,266 --> 00:10:36,166
some kind of a crispy garnish
for his dish.
280
00:10:36,233 --> 00:10:37,266
Happy to wait.
281
00:10:37,266 --> 00:10:39,467
Get the plates.
Spread the plates.
282
00:10:39,533 --> 00:10:41,467
Start plating.
Taste your food.
283
00:10:41,533 --> 00:10:43,367
You're supposed to taste it?
284
00:10:43,367 --> 00:10:45,734
-You taste it.
-[Rashida chuckles]
285
00:10:45,734 --> 00:10:48,066
-[Hosea] Do you think
they like my jokes?
-[Rashida chuckles]
286
00:10:48,100 --> 00:10:50,066
-I like your jokes.
-You do? All right.
287
00:10:50,066 --> 00:10:53,734
-Station buddies for life.
-Station buddies for life.
288
00:10:53,734 --> 00:10:57,367
I throw in my snow peas
into a hot skillet.
289
00:10:57,433 --> 00:11:00,099
But I realize I also
need to bring another
flavor element to this,
290
00:11:00,099 --> 00:11:00,166
But I realize I also
need to bring another
flavor element to this,
291
00:11:00,166 --> 00:11:02,166
so I grab
the Chinese five spice.
292
00:11:02,166 --> 00:11:05,967
I think that nice
earthiness will balance
with the acidic tahini.
293
00:11:06,000 --> 00:11:08,166
And really bring
the whole dish together.
294
00:11:08,233 --> 00:11:09,433
[Ted] Two minutes left, chefs.
295
00:11:13,634 --> 00:11:14,967
[liquid splashing]
296
00:11:14,967 --> 00:11:18,066
[Min] Traditionally, in Japan,
like, tuna tataki and ponzu
297
00:11:18,066 --> 00:11:19,734
is such a great combination.
298
00:11:19,800 --> 00:11:21,734
Little bit of soy, kombu
299
00:11:21,734 --> 00:11:23,800
and a little bit
of dashi extract.
300
00:11:27,166 --> 00:11:29,734
[Alex] The clock's gonna
run out, I promise.
301
00:11:30,367 --> 00:11:31,734
That fryer empty?
302
00:11:31,734 --> 00:11:33,233
Behind, behind,
behind, behind.
303
00:11:33,867 --> 00:11:35,467
Can I get in there? Sweet.
304
00:11:35,467 --> 00:11:37,967
One minute
and 18 seconds left!
305
00:11:37,967 --> 00:11:39,166
[Hosea] Heard that.
306
00:11:39,233 --> 00:11:40,967
-And you're at the fryer!
-[Hosea] Got it!
307
00:11:41,000 --> 00:11:43,066
I'm a...
It's garnish, don't worry.
308
00:11:43,066 --> 00:11:44,967
Have you watched
the show before?
309
00:11:44,967 --> 00:11:46,800
Just doing this
to stress you out.
310
00:11:46,900 --> 00:11:48,467
Behind, behind, behind,
behind, behind.
311
00:11:48,533 --> 00:11:50,734
Come on, guys. 25 seconds!
312
00:11:50,734 --> 00:11:52,367
[all exclaiming]
313
00:11:52,734 --> 00:11:54,066
[Sara] I love you.
314
00:11:54,066 --> 00:11:56,333
Thank you for the time check.
315
00:11:59,367 --> 00:12:00,099
[Hosea] My hands are shaking!
316
00:12:00,099 --> 00:12:01,100
[Hosea] My hands are shaking!
317
00:12:03,533 --> 00:12:06,433
[Ted] Just a few ticks
of the clock, chefs.
318
00:12:06,634 --> 00:12:08,967
Ten, nine,
319
00:12:09,000 --> 00:12:10,800
eight, seven,
320
00:12:11,000 --> 00:12:13,100
six, five,
321
00:12:13,467 --> 00:12:15,467
four, three,
322
00:12:15,734 --> 00:12:18,066
two, one,
323
00:12:18,100 --> 00:12:19,266
-time's up.
-[Min] All right.
324
00:12:19,266 --> 00:12:21,066
-[Alex] All right!
-[Gregory] Good job.
325
00:12:21,066 --> 00:12:22,066
Good job.
326
00:12:22,066 --> 00:12:23,533
-Wow.
-Yeah!
327
00:12:23,533 --> 00:12:24,734
-[high fives]
-Whoo!
328
00:12:24,734 --> 00:12:27,800
Man! This is not what
I thought was gonna happen.
329
00:12:27,900 --> 00:12:29,433
[Rashida chuckles]
330
00:12:29,634 --> 00:12:30,099
Dang!
331
00:12:30,099 --> 00:12:30,634
Dang!
332
00:12:30,734 --> 00:12:32,533
[Hosea] Min is the one
I'm most worried about.
333
00:12:32,533 --> 00:12:35,467
He just has a lot
of world experience
334
00:12:35,467 --> 00:12:38,266
and he runs some
really big restaurants.
335
00:12:38,266 --> 00:12:40,166
[Rashida] Hosea's dish
looks really good.
336
00:12:40,166 --> 00:12:41,967
We both went raw,
so I think he's gonna be
337
00:12:42,000 --> 00:12:43,967
my raw competition for sure.
338
00:12:43,967 --> 00:12:45,634
So, we'll see
what the judges prefer.
339
00:12:54,634 --> 00:12:57,467
Chefs, you've arrived
at the chopping block.
340
00:12:57,467 --> 00:12:59,166
Representing the best
of the west
341
00:12:59,166 --> 00:13:00,099
in our All American Showdown.
342
00:13:00,099 --> 00:13:00,867
in our All American Showdown.
343
00:13:00,867 --> 00:13:03,367
You began with
an appetizer basket of pho,
344
00:13:03,367 --> 00:13:04,800
ahi tuna,
345
00:13:04,900 --> 00:13:07,367
snow peas and hatch chilies.
346
00:13:07,433 --> 00:13:09,634
Chef Rashida, please tell us
about your plate.
347
00:13:09,634 --> 00:13:13,166
So, I made for you
a pho tuna tartare
348
00:13:13,166 --> 00:13:15,467
with chili tahini
on the bottom
349
00:13:15,467 --> 00:13:17,166
and crispy pho noodles
on the top
350
00:13:17,166 --> 00:13:19,433
with some Chinese five spice
snap peas.
351
00:13:24,166 --> 00:13:27,166
Rashida, what I really enjoyed
about this dish
352
00:13:27,233 --> 00:13:30,099
is just how harmonious
it really is.
353
00:13:30,099 --> 00:13:31,166
is just how harmonious
it really is.
354
00:13:31,166 --> 00:13:33,634
You took the risk of just
serving us raw tuna,
355
00:13:33,634 --> 00:13:35,367
but you worked on your sauces
356
00:13:35,433 --> 00:13:37,967
and those extra knife cuts,
that extra care
357
00:13:37,967 --> 00:13:39,066
really paid off.
358
00:13:39,066 --> 00:13:40,467
It is garlic forward,
359
00:13:40,467 --> 00:13:42,967
but it really carries
the flavor through.
360
00:13:42,967 --> 00:13:44,467
You still taste the tuna.
361
00:13:44,467 --> 00:13:47,467
That little bit of those
fried pho noodles,
362
00:13:47,533 --> 00:13:48,867
they're super light
and crispy.
363
00:13:48,867 --> 00:13:50,734
-It's just the perfect bite.
-Thank you.
364
00:13:50,800 --> 00:13:52,000
I don't like the canoe.
365
00:13:53,000 --> 00:13:54,066
It's cute.
366
00:13:54,066 --> 00:13:55,967
But I think if it was
in a bowl with some room,
367
00:13:56,000 --> 00:13:57,367
you could have mix it a bit.
368
00:13:58,166 --> 00:13:59,967
But it's very, very tasty.
369
00:14:01,000 --> 00:14:01,967
Thank you, Chef.
370
00:14:01,967 --> 00:14:05,166
The brute force
of the Chinese five spice
371
00:14:05,166 --> 00:14:07,166
right on the snow peas
372
00:14:07,233 --> 00:14:09,533
is what actually makes it
an appetizer for me.
373
00:14:09,533 --> 00:14:12,166
'Cause my mouth is burning
with those spices
374
00:14:12,166 --> 00:14:13,967
and it makes me
wanna eat more.
375
00:14:14,533 --> 00:14:15,967
Thank you, Chef Rashida.
376
00:14:16,000 --> 00:14:17,533
Next up, Chef Hosea.
377
00:14:17,533 --> 00:14:20,166
I did a ahi tuna aguachile.
378
00:14:20,166 --> 00:14:22,367
And then, on top
is some tortilla strips
379
00:14:22,433 --> 00:14:23,367
for extra crunch.
380
00:14:23,367 --> 00:14:24,900
So, crunch, crunch, crunch
on cold.
381
00:14:27,900 --> 00:14:30,099
-I really like the crunch
from the tortilla strips.
-[Hosea] Thank you.
382
00:14:30,099 --> 00:14:30,634
-I really like the crunch
from the tortilla strips.
-[Hosea] Thank you.
383
00:14:30,700 --> 00:14:31,967
[GZ] It's a beautiful dish.
384
00:14:32,000 --> 00:14:33,533
And the flavor
is very well balanced.
385
00:14:33,533 --> 00:14:36,367
I mean, it's hot,
but it's just enough
386
00:14:36,433 --> 00:14:38,634
that you wanna go back
in there and get some more.
387
00:14:38,634 --> 00:14:40,734
I really appreciate
the julienne of the peas
388
00:14:40,734 --> 00:14:42,634
because it added
another layer of texture.
389
00:14:42,700 --> 00:14:43,867
-Thank you.
-[Gregory] For me though,
390
00:14:43,867 --> 00:14:46,266
I think there's just, like,
a little bit too much sauce.
391
00:14:47,166 --> 00:14:49,367
The tuna does drown
a little bit.
392
00:14:49,367 --> 00:14:51,734
As delicious and bright
as the sauce is,
393
00:14:51,734 --> 00:14:53,800
it overpowers
just a little bit.
394
00:14:53,900 --> 00:14:55,867
The aguachile, it's vibrant.
395
00:14:55,867 --> 00:14:57,867
I get, like, the smokiness,
396
00:14:57,867 --> 00:15:00,099
-I get just a little bit
of sweetness.
-Thank you.
397
00:15:00,099 --> 00:15:00,634
-I get just a little bit
of sweetness.
-Thank you.
398
00:15:00,634 --> 00:15:02,734
To me, the tortilla chips
are a big miss.
399
00:15:02,800 --> 00:15:04,533
Oh, no. They're delicious.
400
00:15:04,634 --> 00:15:06,734
Yeah. They just tie into
the chilies for me, so.
401
00:15:06,800 --> 00:15:07,800
Yeah, it's great. Right?
402
00:15:07,900 --> 00:15:09,800
I don't need anybody to agree
with me. I disagree.
403
00:15:09,900 --> 00:15:10,734
[GZ] We know that.
404
00:15:10,734 --> 00:15:11,967
She's been wrong before.
405
00:15:12,967 --> 00:15:14,800
[Ted] Now we move on
to Chef Sara.
406
00:15:14,900 --> 00:15:16,967
So, I made a grilled tuna
407
00:15:16,967 --> 00:15:21,533
with coconut chili sauce
and fried snow peas.
408
00:15:25,500 --> 00:15:27,533
Sara, I think you did
a fantastic job
409
00:15:27,634 --> 00:15:30,099
of just getting tons of flavor
into this dish.
410
00:15:30,099 --> 00:15:30,266
of just getting tons of flavor
into this dish.
411
00:15:30,266 --> 00:15:32,266
There's so much
umami in this dish.
412
00:15:32,333 --> 00:15:34,467
What this is missing
is, like, a little bit
of freshness.
413
00:15:34,467 --> 00:15:37,266
And I think tempura
of the snow peas,
414
00:15:37,333 --> 00:15:39,166
-it kinda weigh down
the dish a little bit.
-Mmm-hmm.
415
00:15:39,166 --> 00:15:41,166
A little contrast
would have helped.
416
00:15:41,166 --> 00:15:44,066
For me,
the fish is oversalted.
417
00:15:44,066 --> 00:15:46,467
The charred scallion
really belongs.
418
00:15:46,467 --> 00:15:49,166
It gives sweetness,
it gives it a homemade energy
419
00:15:49,166 --> 00:15:50,533
that I can't really explain.
420
00:15:50,533 --> 00:15:52,533
I'm tasting all the char
on top, I love it.
421
00:15:52,533 --> 00:15:54,066
And then, I get to tuna
and it's like,
422
00:15:54,066 --> 00:15:55,967
a dense piece of salty tuna.
423
00:15:56,000 --> 00:15:57,166
And then,
I get to the cream sauce
424
00:15:57,166 --> 00:15:58,900
and it doesn't make sense.
425
00:16:00,066 --> 00:16:00,099
Thank you, Chef Sara.
426
00:16:00,099 --> 00:16:01,166
Thank you, Chef Sara.
427
00:16:01,233 --> 00:16:02,367
Finally, Chef Min.
428
00:16:02,367 --> 00:16:04,867
So, I made ahi tuna tataki
429
00:16:04,867 --> 00:16:06,867
with kombu-infused ponzu
430
00:16:06,867 --> 00:16:08,634
with warm green peas salad.
431
00:16:12,367 --> 00:16:14,734
Min, I definitely appreciate
432
00:16:14,734 --> 00:16:16,066
how clean this is.
433
00:16:16,066 --> 00:16:17,066
The peas are delicious.
434
00:16:17,066 --> 00:16:19,867
The garlic and that
little bit of fresno.
435
00:16:19,867 --> 00:16:21,867
But I got, like,
a really big bite
436
00:16:21,867 --> 00:16:23,367
and then
everything was really spicy.
437
00:16:23,367 --> 00:16:25,166
And it kinda took away
from the tuna.
438
00:16:25,233 --> 00:16:26,166
Makes sense.
439
00:16:26,166 --> 00:16:28,367
I needed you to
cut everything up more.
440
00:16:28,433 --> 00:16:30,066
-Got you.
-[Alex] Mix it
all together more.
441
00:16:30,066 --> 00:16:30,099
I ate a big mouthful of peas
and I'm chewing peas.
442
00:16:30,099 --> 00:16:32,800
I ate a big mouthful of peas
and I'm chewing peas.
443
00:16:32,900 --> 00:16:34,634
Then I cut myself
a piece of tuna,
444
00:16:34,634 --> 00:16:35,734
chewing that,
445
00:16:35,734 --> 00:16:38,066
and it doesn't ever become
a sum of its parts.
446
00:16:38,100 --> 00:16:39,634
[GZ] I agree with you, Alex.
447
00:16:40,100 --> 00:16:41,166
All the flavors are good.
448
00:16:41,166 --> 00:16:42,800
But compositionally,
I think it just suffered
449
00:16:42,900 --> 00:16:44,266
from how you put it
on the plate.
450
00:16:44,333 --> 00:16:45,967
But it's very flavorful,
don't get me wrong.
451
00:16:45,967 --> 00:16:47,266
Thank you.
452
00:16:49,533 --> 00:16:51,867
[Rashida] I think, maybe,
Sara or Min might get Chopped.
453
00:16:51,867 --> 00:16:52,967
Their elements
are really good,
454
00:16:53,000 --> 00:16:54,266
I don't think they
came together
455
00:16:54,266 --> 00:16:56,166
the way that they wanted to
on the plate.
456
00:16:57,533 --> 00:17:00,099
I definitely didn't give
my best in the first round.
457
00:17:00,099 --> 00:17:00,166
I definitely didn't give
my best in the first round.
458
00:17:00,166 --> 00:17:01,800
I was a little overwhelmed.
459
00:17:01,900 --> 00:17:03,266
A lot of pressure,
but I love it.
460
00:17:03,266 --> 00:17:05,533
You know, that pressure
is what motivates you.
461
00:17:06,533 --> 00:17:12,100
[dramatic music swells]
462
00:17:12,967 --> 00:17:13,800
[clock ticking]
463
00:17:20,166 --> 00:17:23,734
So, whose dish
was on the chopping block?
464
00:17:34,800 --> 00:17:36,734
Chef Sara,
you've been Chopped.
465
00:17:36,734 --> 00:17:38,066
Judges.
466
00:17:38,100 --> 00:17:40,900
Chef Sara, it's clear to us
that you can cook.
467
00:17:40,900 --> 00:17:44,367
While the coconut milk
was a great choice
from the pantry,
468
00:17:44,367 --> 00:17:45,284
the combination of that
with the fried peas
in the basket
469
00:17:45,284 --> 00:17:48,166
the combination of that
with the fried peas
in the basket
470
00:17:48,233 --> 00:17:49,734
dragged your dish
down a little bit.
471
00:17:49,800 --> 00:17:52,166
And the tuna
was a little oversalted,
472
00:17:52,233 --> 00:17:53,533
so we have to chop you.
473
00:17:53,634 --> 00:17:56,333
It was an honor
and super fun. [chuckles]
474
00:18:00,367 --> 00:18:02,166
The win would have been great
475
00:18:02,233 --> 00:18:04,166
to help finance
some of the stuff
476
00:18:04,166 --> 00:18:05,333
for Tiny Fish Co.
477
00:18:05,367 --> 00:18:07,533
But I'm gonna just
keep my head down,
478
00:18:07,533 --> 00:18:09,734
keep working,
it's gonna be great.
479
00:18:11,533 --> 00:18:14,000
Chef Hosea, Chef Rashida,
Chef Min,
480
00:18:14,000 --> 00:18:15,284
entree ingredients await
your tender love and care.
481
00:18:15,284 --> 00:18:16,867
entree ingredients await
your tender love and care.
482
00:18:19,467 --> 00:18:21,700
-Here we go.
-[exhales]
483
00:18:21,700 --> 00:18:22,734
Open these baskets.
484
00:18:25,000 --> 00:18:26,533
[all chuckling]
485
00:18:26,533 --> 00:18:27,967
What is this?
486
00:18:29,467 --> 00:18:31,634
[Ted] You have
Mission-style burritos.
487
00:18:31,634 --> 00:18:32,734
Is this our lunch?
488
00:18:34,266 --> 00:18:35,634
-Tri-tip.
-[Ted] Tri-tip.
489
00:18:35,634 --> 00:18:36,634
That's good.
490
00:18:36,634 --> 00:18:38,634
Tri-tip, I can work with that.
491
00:18:39,634 --> 00:18:40,800
[Ted] Celery root.
492
00:18:41,634 --> 00:18:42,634
Oh, celery root. Not bad.
493
00:18:42,634 --> 00:18:45,266
Celery root's
a starchy root vegetable.
494
00:18:45,266 --> 00:18:45,284
It's almost like a potato
and a stalk of celery
had a baby.
495
00:18:45,284 --> 00:18:48,967
It's almost like a potato
and a stalk of celery
had a baby.
496
00:18:49,000 --> 00:18:50,700
I have no idea
what I'm looking at here.
497
00:18:50,700 --> 00:18:52,533
[Ted] Green goddess dressing.
498
00:18:53,266 --> 00:18:54,467
[Min] Wow!
499
00:18:55,900 --> 00:18:56,967
All right.
500
00:18:57,000 --> 00:18:58,533
Creativity, creativity.
501
00:18:59,266 --> 00:19:00,333
Ooh!
502
00:19:02,800 --> 00:19:04,266
I don't know if I like this.
503
00:19:04,266 --> 00:19:05,734
I don't like it. [chuckles]
504
00:19:05,800 --> 00:19:06,734
This is hard.
505
00:19:07,533 --> 00:19:09,867
30 minutes to work
your culinary magic.
506
00:19:12,266 --> 00:19:13,867
Clock starts now.
507
00:19:13,867 --> 00:19:15,284
[GZ] All right,
all right, all right.
508
00:19:15,284 --> 00:19:15,967
[GZ] All right,
all right, all right.
509
00:19:16,000 --> 00:19:17,233
Let's do it, chefs.
510
00:19:21,533 --> 00:19:24,533
One of these three people
is going to be in the finale.
511
00:19:24,533 --> 00:19:25,700
But only one.
512
00:19:25,700 --> 00:19:28,533
These are exceptionally
good chefs.
513
00:19:28,634 --> 00:19:30,333
And all exactly cook
in restaurants.
514
00:19:30,367 --> 00:19:32,000
They have really good
knife skills.
515
00:19:32,000 --> 00:19:34,800
They're ballers.
I mean, they're, like,
not scared of anything.
516
00:19:34,800 --> 00:19:36,867
[Gregory] You know,
they all have
different perspectives.
517
00:19:36,900 --> 00:19:38,867
I think they all add
to the western landscape.
518
00:19:38,867 --> 00:19:40,100
And all are gonna
bring their flavors
519
00:19:40,100 --> 00:19:42,233
and bring something delicious
to the table today.
520
00:19:43,600 --> 00:19:45,284
[Min] I love tri-tip.
It's one of my favorite cuts.
521
00:19:45,284 --> 00:19:45,634
[Min] I love tri-tip.
It's one of my favorite cuts.
522
00:19:46,166 --> 00:19:47,867
So, I have bunch of experience
523
00:19:47,900 --> 00:19:50,900
working with tri-tips
including some
two Michelin star,
524
00:19:50,900 --> 00:19:53,233
three Michelin star
restaurants that I worked at.
525
00:19:54,533 --> 00:19:56,533
So, I'm making a tri-tip steak
526
00:19:56,533 --> 00:19:59,533
with heirloom tomato
and arugula salad
527
00:19:59,533 --> 00:20:01,734
with celery root puree.
528
00:20:03,734 --> 00:20:05,066
[GZ] He didn't just threw
529
00:20:05,066 --> 00:20:07,533
the unprocessed steak
in the oven
530
00:20:07,533 --> 00:20:08,967
without searing it.
531
00:20:09,000 --> 00:20:10,166
Maybe he's doing
in reverse sear.
532
00:20:10,266 --> 00:20:11,734
-It's quite possible.
-That is actually
what I do believe,
533
00:20:11,800 --> 00:20:14,533
-I think Min is going for.
-Yeah.
534
00:20:14,533 --> 00:20:15,284
[Min] When you're
cooking tri-tip,
535
00:20:15,284 --> 00:20:16,100
[Min] When you're
cooking tri-tip,
536
00:20:16,100 --> 00:20:17,533
you gotta cook it slow
537
00:20:17,634 --> 00:20:20,266
before start grilling it
on a cast iron pan
538
00:20:20,266 --> 00:20:21,867
to get a nice char on it.
539
00:20:22,533 --> 00:20:23,734
Let's do this.
540
00:20:26,367 --> 00:20:28,734
At Blackbelly, my restaurant,
we do a lot of butchery
541
00:20:28,734 --> 00:20:30,467
and we have a butcher shop.
542
00:20:30,867 --> 00:20:32,233
Rashida, high five.
543
00:20:32,700 --> 00:20:33,800
-I don't know, man.
-Okay.
544
00:20:33,800 --> 00:20:35,800
[Rashida] What am I gonna do
with this burrito?
545
00:20:35,800 --> 00:20:40,166
[Hosea] I'm making
green goddess-marinated
tri-tip steak
546
00:20:40,166 --> 00:20:42,367
served over celery puree
547
00:20:42,367 --> 00:20:45,284
with a mission-style
burrito sauce.
548
00:20:45,284 --> 00:20:45,634
with a mission-style
burrito sauce.
549
00:20:50,634 --> 00:20:53,100
[Ted] Less than
20 minutes left, chefs.
550
00:20:53,100 --> 00:20:58,233
I don't know what to do
with this burrito!
551
00:20:58,266 --> 00:21:02,367
With this basket I'm not
really tapping into
my Caribbean roots.
552
00:21:02,367 --> 00:21:04,266
But I worked my way up
553
00:21:04,266 --> 00:21:07,100
through James Beard nominated
and Michelin star restaurants.
554
00:21:07,100 --> 00:21:08,166
[blender whirring]
555
00:21:08,166 --> 00:21:10,266
I can take these ingredients
and make them work.
556
00:21:10,266 --> 00:21:11,467
Okay, here we go.
557
00:21:11,467 --> 00:21:12,533
Okay, I know what to do.
558
00:21:12,600 --> 00:21:15,284
I'm making green goddess
and ginger marinated tri-tip
559
00:21:15,284 --> 00:21:16,166
I'm making green goddess
and ginger marinated tri-tip
560
00:21:16,166 --> 00:21:17,900
with celery root slaw.
561
00:21:18,734 --> 00:21:20,634
[GZ] Rashida is doing
562
00:21:21,000 --> 00:21:22,467
tri-tip chunks
563
00:21:22,467 --> 00:21:26,266
that she's marinated
in the green goddess dressing.
564
00:21:26,266 --> 00:21:28,967
[Alex] The green goddess
dressing is just mayonnaise
565
00:21:29,000 --> 00:21:31,000
with dill, tarragon.
566
00:21:31,000 --> 00:21:33,967
It's essentially
a super herby mayonnaise.
567
00:21:34,000 --> 00:21:37,266
I'd love to win
for the two most
important women in my life.
568
00:21:37,266 --> 00:21:38,800
My mom, Joy,
569
00:21:38,800 --> 00:21:40,467
who is now
my business partner.
570
00:21:40,467 --> 00:21:43,867
And my wife,
who's been beside me
every step of the way.
571
00:21:45,000 --> 00:21:45,284
Yeah, coming through.
Behind you.
572
00:21:45,284 --> 00:21:47,233
Yeah, coming through.
Behind you.
573
00:21:48,467 --> 00:21:49,734
With a celery root,
574
00:21:49,734 --> 00:21:51,367
first thing that comes
into my mind
575
00:21:51,367 --> 00:21:55,166
is very silky,
umami bomb puree.
576
00:21:55,166 --> 00:21:59,166
[Ted] Chef Min just used
the guacamole and the salsa
577
00:21:59,233 --> 00:22:01,734
-from those two
burrito halves.
-[GZ] Well, that's good.
578
00:22:02,734 --> 00:22:05,100
This is a challenge.
579
00:22:05,100 --> 00:22:08,467
The west has a very large
Hispanic population.
580
00:22:08,467 --> 00:22:12,867
And the mission-style burrito
is just a sign that
we're a melting pot.
581
00:22:12,900 --> 00:22:15,284
So, I take the chicken
and the salsa
582
00:22:15,284 --> 00:22:15,634
So, I take the chicken
and the salsa
583
00:22:15,734 --> 00:22:17,800
to make mission-style
burrito sauce.
584
00:22:19,166 --> 00:22:21,066
[Ted] Less than ten minutes
to go, chefs.
585
00:22:24,533 --> 00:22:26,233
[Rashida] Damn this burrito.
586
00:22:26,266 --> 00:22:30,233
What I'm gonna do is add
the meat from the burrito
587
00:22:30,266 --> 00:22:33,533
into kind of like,
a lentil saute.
588
00:22:35,533 --> 00:22:39,634
It's Min that I'm a little
concerned about
'cause I think he's behind.
589
00:22:39,634 --> 00:22:42,867
[Min] It's a definitely
intense environment.
590
00:22:42,867 --> 00:22:45,284
I find myself constantly
looking at the clock
591
00:22:45,284 --> 00:22:45,533
I find myself constantly
looking at the clock
592
00:22:45,634 --> 00:22:47,634
realizing every single second.
593
00:22:47,634 --> 00:22:49,100
It's a big pressure.
594
00:22:50,734 --> 00:22:53,266
[Alex] Min's really testing
how warm the meat
got in the oven.
595
00:22:53,266 --> 00:22:56,333
And now, Ted, he's now popping
that on the grill.
596
00:22:56,634 --> 00:22:57,800
That's bold.
597
00:22:58,734 --> 00:23:00,533
[Ted] Less than
five minutes left, chefs.
598
00:23:02,800 --> 00:23:04,100
[Hosea] I need a vegetable.
599
00:23:04,100 --> 00:23:06,367
Green beans will go really
well with the steak.
600
00:23:06,367 --> 00:23:07,533
Butter and salt,
601
00:23:07,533 --> 00:23:10,166
shallots make any
green vegetables sing.
602
00:23:11,734 --> 00:23:13,100
[Ted] Under
two minutes, chefs.
603
00:23:13,100 --> 00:23:14,867
Clock's gonna run out,
I promise.
604
00:23:18,734 --> 00:23:21,166
[Rashida] So, I taste my slaw
and I'm super happy.
605
00:23:21,166 --> 00:23:23,867
It's earthy, it's spicy,
it's garlicy.
606
00:23:23,867 --> 00:23:25,367
But doesn't overpower you.
607
00:23:25,367 --> 00:23:26,967
One minute left, chefs.
608
00:23:29,533 --> 00:23:31,233
It's go time. Let's do this.
609
00:23:31,266 --> 00:23:33,100
-[Hosea] It's go time!
-Let's go, let's do it.
610
00:23:34,000 --> 00:23:35,634
[Alex] Come on,
come on, come on.
611
00:23:35,734 --> 00:23:37,266
[Ted] We're under one minute.
612
00:23:37,266 --> 00:23:38,634
-[Alex] Under a minute!
-[Ted] 57 seconds.
613
00:23:38,734 --> 00:23:40,467
-[Min] Under a minute, heard.
-[Ted] They're still slicing.
614
00:23:40,533 --> 00:23:42,467
Ah, is he gonna make it?
615
00:23:42,467 --> 00:23:44,734
-[exclaims]
-[Ted] 30 seconds, chefs.
616
00:23:44,800 --> 00:23:45,284
30 seconds, huh?
617
00:23:45,284 --> 00:23:45,967
30 seconds, huh?
618
00:23:46,000 --> 00:23:47,533
If he does not
get his steak cut,
619
00:23:47,533 --> 00:23:48,967
there's gonna be problems.
620
00:23:53,700 --> 00:23:56,867
No ingredient
left behind, chefs.
621
00:23:57,166 --> 00:23:59,166
Ten, nine,
622
00:23:59,166 --> 00:24:00,967
eight, seven,
623
00:24:01,166 --> 00:24:03,467
six, five,
624
00:24:03,467 --> 00:24:05,634
four, three,
625
00:24:05,634 --> 00:24:07,634
two, one,
626
00:24:07,634 --> 00:24:08,533
time's up.
627
00:24:08,533 --> 00:24:09,500
[slaps hands]
628
00:24:10,533 --> 00:24:11,867
[Hosea] Okay, don't leave me
hanging this time.
629
00:24:11,900 --> 00:24:13,100
-[Rashida chuckles]
-[Min] Wow!
630
00:24:13,100 --> 00:24:15,166
-Whoo! Whoo!
-[High fives]
631
00:24:15,166 --> 00:24:15,284
-What did I just do?
-[all laughing]
632
00:24:15,284 --> 00:24:17,867
-What did I just do?
-[all laughing]
633
00:24:17,900 --> 00:24:18,900
What did I just do?
634
00:24:18,900 --> 00:24:21,166
-[Rashida] I don't even know.
-Wow!
635
00:24:21,233 --> 00:24:23,333
I think my dish definitely
represents west
636
00:24:23,367 --> 00:24:25,867
because it's light,
it has a lot of umami,
637
00:24:25,900 --> 00:24:28,467
different cultural, I guess,
aspect of it.
638
00:24:28,533 --> 00:24:30,233
I hope it's good enough
for the judges.
639
00:24:31,100 --> 00:24:32,700
[Hosea] Time definitely
got away from me.
640
00:24:32,700 --> 00:24:34,734
I'm worried that I didn't
put enough on this plate.
641
00:24:34,734 --> 00:24:36,867
I'm worried it's a little
too clean and simple.
642
00:24:36,867 --> 00:24:38,066
I love the way it presents.
643
00:24:38,100 --> 00:24:39,734
I'm just hoping the flavors
shine through.
644
00:24:42,266 --> 00:24:43,467
[clock ticking]
645
00:24:53,100 --> 00:24:56,266
Western chefs,
you just completed
your second challenge,
646
00:24:56,266 --> 00:24:59,166
making entrees
from mission-style burritos,
647
00:24:59,166 --> 00:25:02,734
tri-tip, celery root
and green goddess dressing.
648
00:25:03,000 --> 00:25:04,066
Chef Hosea.
649
00:25:04,100 --> 00:25:07,066
So, this is green goddess
marinated tri-tip
650
00:25:07,100 --> 00:25:08,967
over celery root puree
651
00:25:09,000 --> 00:25:10,734
with some sauteed green beans
652
00:25:10,734 --> 00:25:12,734
and what I'm calling
burrito sauce.
653
00:25:14,533 --> 00:25:14,566
Everything is cooked
how it should be.
654
00:25:14,566 --> 00:25:18,166
Everything is cooked
how it should be.
655
00:25:18,166 --> 00:25:20,333
Water is salted,
puree is nice.
656
00:25:20,367 --> 00:25:22,066
It's just the wrong sauce.
657
00:25:22,100 --> 00:25:24,433
With so much
of the celery head puree
658
00:25:24,500 --> 00:25:25,867
and, like, that richness,
659
00:25:25,900 --> 00:25:28,233
I was wishing the sauce was,
like, a little punchier.
660
00:25:28,266 --> 00:25:29,166
Hmm.
661
00:25:29,166 --> 00:25:31,066
The cook on the steak itself
662
00:25:31,467 --> 00:25:32,467
is pretty good.
663
00:25:32,467 --> 00:25:35,166
You did a good job
of keeping it tender
664
00:25:35,233 --> 00:25:37,233
and also getting
a little bit of crust.
665
00:25:37,266 --> 00:25:40,333
Those green beans
are overcooked
in the most perfect way.
666
00:25:40,367 --> 00:25:42,266
I mean, they're like,
the way I wish
667
00:25:42,266 --> 00:25:44,166
I would eat green beans
all the time.
668
00:25:44,367 --> 00:25:44,566
That said,
669
00:25:44,566 --> 00:25:45,467
That said,
670
00:25:45,467 --> 00:25:47,734
the celery root puree
is undercooked.
671
00:25:48,700 --> 00:25:50,900
-And you and I both know it.
-Okay.
672
00:25:50,900 --> 00:25:53,100
I think for me,
it cost you a little bit
673
00:25:53,100 --> 00:25:54,533
on a basket ingredient.
674
00:25:54,533 --> 00:25:55,734
Thank you.
675
00:25:55,734 --> 00:25:57,100
What would you do with 50k?
676
00:25:57,100 --> 00:25:59,367
The 50k, for me,
would go to our charity.
677
00:25:59,367 --> 00:26:02,100
My wife and I, two years ago,
found out that our daughter
678
00:26:02,100 --> 00:26:05,266
has a rare disease
called MCTO.
679
00:26:05,266 --> 00:26:06,800
There's no cure
and there's no treatment.
680
00:26:06,800 --> 00:26:10,367
It's sort of the slow
breakdown of bones
and kidneys in her body,
681
00:26:10,367 --> 00:26:13,533
so she's losing the ability
to use her arms and her legs.
682
00:26:13,533 --> 00:26:14,566
So, I'm... [exhales deeply]
683
00:26:14,566 --> 00:26:15,734
So, I'm... [exhales deeply]
684
00:26:15,734 --> 00:26:17,734
I'm just here to help her out.
685
00:26:18,734 --> 00:26:21,367
Thank you, Chef Hosea.
Next up, Chef Min.
686
00:26:21,367 --> 00:26:22,800
You guys have tri-tip steak
687
00:26:22,800 --> 00:26:25,634
with heirloom tomato
and arugula salad
688
00:26:25,634 --> 00:26:27,867
with green goddess
and balsamic dressing
689
00:26:27,867 --> 00:26:29,734
with celery head puree.
690
00:26:30,734 --> 00:26:32,367
[Min] Chef, are you here
to prove something?
691
00:26:32,367 --> 00:26:33,533
My dad is a chef.
692
00:26:33,533 --> 00:26:35,367
So, when I wanted
to become a chef,
693
00:26:35,367 --> 00:26:37,367
it was really hard
to get any support.
694
00:26:37,367 --> 00:26:39,233
I think winning
this competition
695
00:26:39,266 --> 00:26:41,000
would definitely prove
something to him
696
00:26:41,000 --> 00:26:42,433
and it will definitely
make him proud.
697
00:26:43,166 --> 00:26:44,566
I must say, you did
a really fantastic job.
698
00:26:44,566 --> 00:26:45,233
I must say, you did
a really fantastic job.
699
00:26:45,266 --> 00:26:46,533
Thank you.
700
00:26:46,533 --> 00:26:48,533
My steak is really tender.
701
00:26:48,533 --> 00:26:50,734
It's really juicy,
it's rested.
702
00:26:50,800 --> 00:26:53,166
And you have this fatty,
creamy celery head puree
703
00:26:53,166 --> 00:26:54,433
which is silky smooth.
704
00:26:54,500 --> 00:26:55,867
And it has that
element of fat.
705
00:26:55,900 --> 00:26:58,900
So, this is not the most
creative dish,
706
00:26:58,900 --> 00:27:00,233
but in terms of execution,
707
00:27:00,266 --> 00:27:02,000
I think there's a lot
of good technique here.
708
00:27:02,000 --> 00:27:03,166
Thank you, Gregory.
709
00:27:03,233 --> 00:27:05,433
Yeah, I think you buried
the basket a little bit.
710
00:27:06,000 --> 00:27:07,266
I don't taste burrito.
711
00:27:07,266 --> 00:27:09,800
And I don't taste
green goddess dressing at all.
712
00:27:10,734 --> 00:27:13,266
Are you getting green goddess
dressing and burrito
713
00:27:13,266 --> 00:27:14,433
on your tomatoes?
714
00:27:14,500 --> 00:27:14,566
-I don't get the burrito.
-I don't get much burrito.
715
00:27:14,566 --> 00:27:15,867
-I don't get the burrito.
-I don't get much burrito.
716
00:27:15,900 --> 00:27:17,734
Point noted. Thank you.
717
00:27:17,734 --> 00:27:19,000
Finally, Chef Rashida.
718
00:27:19,000 --> 00:27:22,433
So, I have here green goddess
and ginger marinated tri-tip
719
00:27:22,500 --> 00:27:24,867
with some
mission burrito lentils.
720
00:27:24,867 --> 00:27:28,433
And a little celery root
and garlic slaw on the top.
721
00:27:32,000 --> 00:27:33,233
This steak is very flavorful
722
00:27:33,266 --> 00:27:34,967
and I taste
the green goddess rub.
723
00:27:35,000 --> 00:27:37,367
I saw you smother it
and char it.
724
00:27:37,367 --> 00:27:39,734
I think the steak suffered
from under-resting
725
00:27:39,800 --> 00:27:41,634
and you cut it,
I think, incorrectly
726
00:27:41,634 --> 00:27:43,233
'cause it is cutting tough.
727
00:27:44,467 --> 00:27:44,566
I agree with Geoffrey.
728
00:27:44,566 --> 00:27:46,000
I agree with Geoffrey.
729
00:27:46,000 --> 00:27:48,867
That steak, it's looking
for its relationship
with the rest of the dish.
730
00:27:50,166 --> 00:27:52,734
I appreciate that beautiful
green goddess rub
731
00:27:52,734 --> 00:27:54,166
and I like that sear.
732
00:27:54,166 --> 00:27:56,233
There's a little bit
too much of a sear.
733
00:27:56,734 --> 00:27:58,000
Sure. Thank you.
734
00:27:58,000 --> 00:28:01,467
I don't care about what
either of them said at all.
735
00:28:01,467 --> 00:28:03,166
I just think
this is delicious.
736
00:28:03,166 --> 00:28:04,800
-Thank you.
-If this is a celery
root cook off,
737
00:28:04,800 --> 00:28:05,900
I'd give you $50,000.
738
00:28:05,900 --> 00:28:07,233
-[all chuckling]
-I'll take it.
739
00:28:09,000 --> 00:28:10,867
All right. Thank you, chefs.
740
00:28:13,734 --> 00:28:14,566
[Min] I feel pretty confident,
741
00:28:14,566 --> 00:28:15,734
[Min] I feel pretty confident,
742
00:28:15,734 --> 00:28:18,867
but at the same time, like,
I'm really nervous still.
743
00:28:18,867 --> 00:28:21,734
You know, we all shared
a little bit of criticism,
744
00:28:21,800 --> 00:28:22,800
little bit of compliment,
745
00:28:22,800 --> 00:28:24,734
so, you know,
it's anyone's game.
746
00:28:27,166 --> 00:28:30,433
[Hosea] I'm worried
that I have more criticisms
than the other two chefs.
747
00:28:30,500 --> 00:28:32,634
But I know I can do more
and I know I can do better.
748
00:28:37,800 --> 00:28:41,066
[music swells]
749
00:28:43,266 --> 00:28:43,967
[clock ticking]
750
00:28:50,634 --> 00:28:52,367
[Ted] Star chefs of the west,
751
00:28:52,367 --> 00:28:55,000
just two of you will move on
to dessert here.
752
00:28:55,000 --> 00:28:58,634
So, whose dish
is on the chopping block?
753
00:29:05,467 --> 00:29:08,734
[music swells]
754
00:29:13,634 --> 00:29:15,533
Chef Min, you've been Chopped.
755
00:29:15,533 --> 00:29:16,015
Judges.
756
00:29:16,015 --> 00:29:16,900
Judges.
757
00:29:16,900 --> 00:29:19,000
[Gregory] Chef Min,
there are so many
elements of that dish
758
00:29:19,000 --> 00:29:20,734
that the judges and I loved,
759
00:29:20,734 --> 00:29:22,467
from that perfectly
cooked beef
760
00:29:22,467 --> 00:29:24,333
to that silky, smooth puree.
761
00:29:24,367 --> 00:29:26,066
However, you could
have highlighted
762
00:29:26,100 --> 00:29:27,533
the mission-style burrito
763
00:29:27,600 --> 00:29:30,433
and the green goddess dressing
way more in your dish.
764
00:29:30,500 --> 00:29:31,533
And so,
765
00:29:32,100 --> 00:29:33,367
we had to chop you.
766
00:29:33,367 --> 00:29:34,333
Thank you.
767
00:29:36,000 --> 00:29:38,867
I feel like I definitely
gave my best.
768
00:29:38,900 --> 00:29:41,533
So, my dad is the biggest
mentor of my life,
769
00:29:41,600 --> 00:29:43,333
but also my biggest critic.
770
00:29:43,367 --> 00:29:44,533
I'm sure he's gonna say,
771
00:29:44,533 --> 00:29:45,634
"You made a lot of mistakes.
772
00:29:45,634 --> 00:29:46,015
You gotta improve
and you gotta work harder."
773
00:29:46,015 --> 00:29:47,533
You gotta improve
and you gotta work harder."
774
00:29:56,467 --> 00:29:58,367
[Ted] Chef Rashida,
Chef Hosea,
775
00:29:58,367 --> 00:30:01,166
who's got the steam left
to finish strong?
776
00:30:01,233 --> 00:30:02,734
I've got it. I'm ready.
777
00:30:02,800 --> 00:30:04,333
You're not gonna
get it this time.
778
00:30:04,367 --> 00:30:06,066
The dessert baskets are here.
779
00:30:06,100 --> 00:30:10,066
[clock ticking]
780
00:30:11,166 --> 00:30:12,166
Open 'em up.
781
00:30:13,100 --> 00:30:14,734
-Whoa.
-[Rashida chuckles]
782
00:30:14,800 --> 00:30:15,734
[Hosea] What the hell?
783
00:30:15,800 --> 00:30:16,015
[Ted] And you've got
dragon's breath.
784
00:30:16,015 --> 00:30:17,367
[Ted] And you've got
dragon's breath.
785
00:30:17,367 --> 00:30:19,467
Okay!
786
00:30:19,467 --> 00:30:22,734
Dragon's breath is definitely
giving me fruity cereal vibes.
787
00:30:22,800 --> 00:30:25,100
It's got liquid nitrogen
coming off of it.
788
00:30:25,100 --> 00:30:27,233
-[chuckles]
-[Ted] Nopales.
789
00:30:27,266 --> 00:30:30,066
No, you gotta be kidding me.
790
00:30:30,100 --> 00:30:32,367
And I don't know
what this is either.
791
00:30:32,367 --> 00:30:35,233
-It's like a biscuit dough.
-[Ted] Donut dough.
792
00:30:36,266 --> 00:30:38,166
And brute rose.
793
00:30:38,166 --> 00:30:40,233
I mean, I like that.
794
00:30:41,000 --> 00:30:43,066
I'm not feeling great.
[chuckles]
795
00:30:44,166 --> 00:30:46,015
30 minutes to do justice
to these ingredients
796
00:30:46,015 --> 00:30:46,467
30 minutes to do justice
to these ingredients
797
00:30:46,467 --> 00:30:48,634
and make the west proud.
798
00:30:48,634 --> 00:30:49,734
[exhales deeply]
799
00:30:51,533 --> 00:30:52,467
Clock starts now.
800
00:30:52,467 --> 00:30:53,634
-Let's go.
-[GZ] Go!
801
00:30:53,634 --> 00:30:54,800
[Alex] All right.
802
00:30:55,100 --> 00:30:56,166
The big round.
803
00:31:00,066 --> 00:31:01,433
-[exclaims]
-[Ted] Judges,
804
00:31:01,500 --> 00:31:03,533
can these chefs be trusted
805
00:31:03,533 --> 00:31:06,734
to make sufficiently
sinful sweet plates?
806
00:31:06,734 --> 00:31:10,533
What's interesting is they're
both completely unsuited
for dessert.
807
00:31:10,533 --> 00:31:12,734
-It's obvious.
They're nervous.
-Yeah, that's right.
808
00:31:12,734 --> 00:31:14,734
They're grabbing ingredients
left and right.
809
00:31:14,800 --> 00:31:16,000
Just because
they might get an idea,
810
00:31:16,000 --> 00:31:16,015
they might not know
where it came from.
811
00:31:16,015 --> 00:31:17,634
they might not know
where it came from.
812
00:31:17,734 --> 00:31:20,867
But I think that they're
pretty neck and neck.
813
00:31:20,867 --> 00:31:23,433
I think it's kinda
cuckoo bananas
814
00:31:23,500 --> 00:31:25,533
to try and get a dessert done
in 30 minutes.
815
00:31:25,533 --> 00:31:27,900
But my wife loves blueberries
and cardamom.
816
00:31:27,900 --> 00:31:29,734
It's like one of her
favorite snacks,
817
00:31:29,734 --> 00:31:34,166
so I'm going to make blueberry
and dragon's breath donuts
818
00:31:34,233 --> 00:31:36,867
with brute and lime curd
819
00:31:36,867 --> 00:31:39,533
and a caramel miso nopales.
820
00:31:39,533 --> 00:31:42,166
-[cork pops]
-There it goes. Hello.
821
00:31:42,166 --> 00:31:44,634
I have to get
this curd started.
822
00:31:44,734 --> 00:31:46,015
I squeeze in some lemon juice,
823
00:31:46,015 --> 00:31:46,233
I squeeze in some lemon juice,
824
00:31:46,266 --> 00:31:48,166
the sugar and rose brute.
825
00:31:49,467 --> 00:31:51,867
The rose brute brings
little bit of bitterness
826
00:31:51,867 --> 00:31:54,734
which will be a nice contrast
with those other flavors.
827
00:31:56,166 --> 00:31:57,166
[cork pops]
828
00:31:58,533 --> 00:32:01,166
California is loaded
with sparkling wines.
829
00:32:01,166 --> 00:32:02,266
Hey, cheers.
830
00:32:02,266 --> 00:32:03,967
[Rashida] Cheers, chef.
831
00:32:04,000 --> 00:32:05,634
[Gregory] Well, you can make
a nice sabayon.
832
00:32:06,900 --> 00:32:09,066
-[Hosea] It's a whisk off.
-[Rashida] Whisk off.
833
00:32:10,266 --> 00:32:11,867
You're going curd too
there, chef?
834
00:32:11,867 --> 00:32:14,166
-I'm doing a sabayon.
You're doing curd?
-[Rashida] Sabayon.
835
00:32:14,166 --> 00:32:15,333
I'm doing curd.
836
00:32:17,100 --> 00:32:19,166
Are they doing the same
exact thing or is it me?
837
00:32:19,166 --> 00:32:20,867
Are they both making,
like, a sabayon or curd?
838
00:32:20,900 --> 00:32:22,533
[Gregory] I think one's making
a sabayon and one's making
a custard.
839
00:32:22,533 --> 00:32:24,533
-That's what
I'm kinda hearing.
-One's making a curd?
840
00:32:24,600 --> 00:32:25,967
Hosea, what is that?
841
00:32:26,000 --> 00:32:27,734
Making a champagne sabayon.
842
00:32:28,100 --> 00:32:30,000
I am making donuts
843
00:32:30,000 --> 00:32:33,100
stuffed with brute rose
sabayon sauce
844
00:32:33,100 --> 00:32:36,467
coated with dragon's breath.
845
00:32:36,467 --> 00:32:39,533
on top of a nopales
and strawberry sauce.
846
00:32:40,100 --> 00:32:42,367
[Alex] The nopales,
the cactus,
847
00:32:42,367 --> 00:32:44,100
it's a really
tough ingredient.
848
00:32:44,100 --> 00:32:45,867
It does add some acid.
849
00:32:45,867 --> 00:32:46,015
It does add some viscosity.
850
00:32:46,015 --> 00:32:47,634
It does add some viscosity.
851
00:32:47,634 --> 00:32:50,066
So, it can pair
really well with fruit.
852
00:32:50,100 --> 00:32:52,734
Now, Hosea is chopping
some nopales up now.
853
00:32:53,700 --> 00:32:56,734
[Hosea] Nopales, this is
a very tricky ingredient.
854
00:32:56,734 --> 00:32:59,634
For one, it's still got
the thorns on it.
855
00:32:59,634 --> 00:33:03,066
I formulate a plan to make
a strawberry nopales sauce.
856
00:33:04,734 --> 00:33:06,333
14 minutes left, chefs.
857
00:33:08,900 --> 00:33:10,433
Let's make some caramel.
858
00:33:11,100 --> 00:33:12,634
For me, nopales are savory,
859
00:33:12,634 --> 00:33:14,900
so I don't want the caramel
to be too sweet.
860
00:33:14,900 --> 00:33:16,015
Let's grab some miso.
861
00:33:16,015 --> 00:33:16,533
Let's grab some miso.
862
00:33:16,533 --> 00:33:19,533
I want the caramel to have
a little bit of savory notes.
863
00:33:19,533 --> 00:33:21,066
So, I grab the miso.
864
00:33:23,000 --> 00:33:25,266
She's put the nopales
in the caramel.
865
00:33:25,266 --> 00:33:27,634
-That sounds pretty good,
-That's really curious.
866
00:33:28,367 --> 00:33:30,333
[Ted] Less than ten minutes
to go, chefs.
867
00:33:33,266 --> 00:33:35,533
[Alex] You know what
concerns me the most?
868
00:33:35,533 --> 00:33:38,533
Is that they're both gonna
run up to the fryer
869
00:33:38,533 --> 00:33:40,266
-to fry the donuts
at the last minute.
-Yeah, that's what...
870
00:33:40,266 --> 00:33:42,734
-That's what Ted
was talking about.
-Exactly.
871
00:33:42,800 --> 00:33:43,967
[Hosea] I'm gonna need
to fry my donuts
872
00:33:44,000 --> 00:33:46,015
and I realize we're getting
pretty close on time.
873
00:33:46,015 --> 00:33:46,066
and I realize we're getting
pretty close on time.
874
00:33:46,467 --> 00:33:48,266
Donut time!
875
00:33:48,266 --> 00:33:49,900
-Coming through.
-[Rashida] And what do we say?
876
00:33:49,900 --> 00:33:52,333
7:30, good luck at the fryer.
877
00:33:53,000 --> 00:33:53,967
[Rashida] I just did that.
878
00:33:54,000 --> 00:33:55,233
We're going together, huh?
879
00:33:56,100 --> 00:33:58,266
Sweet. We both have
similar timing, don't we?
880
00:33:58,266 --> 00:33:59,467
[Rashida chuckling]
Yes, we do.
881
00:33:59,467 --> 00:34:01,634
We were frying donuts
at the exact same time.
882
00:34:01,734 --> 00:34:03,467
I don't know if this has
ever happened before.
883
00:34:03,467 --> 00:34:04,967
This has never happened.
884
00:34:05,000 --> 00:34:06,867
-I don't know whose this is.
-Yeah, I'm just throwing mine.
885
00:34:06,867 --> 00:34:07,900
Whose are these?
886
00:34:07,900 --> 00:34:09,867
We don't have time
to take turns right now.
887
00:34:09,900 --> 00:34:11,266
I don't have time
to take turns.
888
00:34:11,266 --> 00:34:13,266
There's $50,000 on the line.
889
00:34:13,266 --> 00:34:15,166
My daughter's foundation
is on the line.
890
00:34:15,233 --> 00:34:16,015
Oh, it's the donut battle.
891
00:34:16,015 --> 00:34:17,433
Oh, it's the donut battle.
892
00:34:17,500 --> 00:34:18,634
It's the battle of the donuts.
893
00:34:18,634 --> 00:34:20,266
But we don't know
whose donuts are which.
894
00:34:20,266 --> 00:34:22,333
I think it's gonna come down
to the donuts.
895
00:34:22,367 --> 00:34:24,233
Come on, man.
We gotta get going.
896
00:34:29,467 --> 00:34:32,433
-Oh, it's the donut battle.
-[Rashida chuckles]
897
00:34:32,500 --> 00:34:34,100
Good luck at the fryer.
898
00:34:34,100 --> 00:34:36,166
-That's never happened before.
-No.
899
00:34:36,233 --> 00:34:37,867
-[Ted] Nope.
-Teamwork.
900
00:34:37,867 --> 00:34:39,266
-It's team work.
-Do we get a co-win?
901
00:34:39,266 --> 00:34:40,734
[Rashida chuckles]
902
00:34:41,467 --> 00:34:42,467
Have you got enough?
903
00:34:42,467 --> 00:34:43,967
-I got enough.
-I got enough.
904
00:34:44,000 --> 00:34:45,367
Do it. Ooh!
905
00:34:45,367 --> 00:34:47,166
I race back to my station
906
00:34:47,166 --> 00:34:48,967
with these ripping hot donuts
907
00:34:49,000 --> 00:34:51,066
and I have to glaze them
right now.
908
00:34:53,166 --> 00:34:55,634
I make a little bit
of white chocolate ganache,
909
00:34:55,634 --> 00:34:57,648
so I can then adhere that
crushed dragon's breath
to the donut.
910
00:34:57,648 --> 00:34:58,967
so I can then adhere that
crushed dragon's breath
to the donut.
911
00:34:58,967 --> 00:35:01,166
That will work.
Wow, that's thorough.
912
00:35:01,166 --> 00:35:02,266
Mmm-hmm.
913
00:35:02,333 --> 00:35:05,266
[Alex] The dragon's breath
which is a cereal
914
00:35:05,333 --> 00:35:07,634
frozen and dipped in
liquid nitrogen.
915
00:35:07,700 --> 00:35:10,533
-So, when you bite it,
you see the dragon's breath.
-Oh!
916
00:35:11,533 --> 00:35:14,867
[Rashida] I toss the donuts
in the blueberry
917
00:35:14,900 --> 00:35:16,634
and dragon's breath compote.
918
00:35:16,634 --> 00:35:17,967
Get those on the plate.
919
00:35:18,000 --> 00:35:19,266
Okay.
920
00:35:20,467 --> 00:35:22,533
-[Ted] Less than
one minute left, chefs.
-[Hosea] Oh, my God!
921
00:35:22,533 --> 00:35:23,967
Oh, my God! Oh, my God!
922
00:35:24,000 --> 00:35:27,166
Shine the painting, chefs.
923
00:35:27,467 --> 00:35:27,648
For real!
924
00:35:27,648 --> 00:35:28,634
For real!
925
00:35:28,634 --> 00:35:29,800
-[Alex] This is it.
-[Hosea] Heard that,
heard that.
926
00:35:33,100 --> 00:35:35,734
[Ted] Final seconds
of the final round, chefs.
927
00:35:35,800 --> 00:35:37,734
Ten, nine,
928
00:35:37,800 --> 00:35:39,467
eight, seven...
929
00:35:39,467 --> 00:35:40,867
-Finish strong,
-[Ted] Six...
930
00:35:40,867 --> 00:35:43,266
-[GZ] Let's go!
-[Ted] Five, four,
931
00:35:43,333 --> 00:35:45,367
three, two,
932
00:35:45,367 --> 00:35:47,000
one, time's up.
933
00:35:47,000 --> 00:35:49,166
-All right.
-[all applauding]
934
00:35:49,166 --> 00:35:51,900
-I think we made
similar desserts.
-[both chuckle]
935
00:35:53,166 --> 00:35:54,533
Yours is prettier.
936
00:35:55,000 --> 00:35:56,333
Mine looks ridiculous.
937
00:35:57,467 --> 00:35:57,648
[GZ] My expectations
are very high
938
00:35:57,648 --> 00:35:59,867
[GZ] My expectations
are very high
939
00:35:59,900 --> 00:36:01,166
because they're great chefs.
940
00:36:01,233 --> 00:36:03,066
And because
this is Chopped kitchen.
941
00:36:03,100 --> 00:36:04,734
We're not gonna
give away 50 grand.
942
00:36:04,800 --> 00:36:06,634
You gotta earn it. Bada-boom.
943
00:36:07,367 --> 00:36:09,367
My pastry chef would not
be proud of me.
944
00:36:09,367 --> 00:36:11,533
[dramatic music playing]
945
00:36:15,734 --> 00:36:16,800
[Rashida exhales deeply]
946
00:36:17,367 --> 00:36:19,467
Chef Rashida and Chef Hosea,
947
00:36:19,467 --> 00:36:22,634
western chefs
fighting for a finale slot.
948
00:36:22,700 --> 00:36:25,533
You opened the dessert basket
and found dragon's breath,
949
00:36:25,967 --> 00:36:27,066
nopales,
950
00:36:27,367 --> 00:36:27,648
donut dough
951
00:36:27,648 --> 00:36:28,533
donut dough
952
00:36:28,533 --> 00:36:30,166
and brute rose.
953
00:36:30,166 --> 00:36:32,634
Chef Rashida, tell us
about your sweet treat.
954
00:36:32,634 --> 00:36:35,266
Uh, so what I have
for you here is
955
00:36:35,266 --> 00:36:37,066
blueberry and
dragon's breath donut
956
00:36:37,100 --> 00:36:39,166
on top of a brute
and lime curd
957
00:36:39,233 --> 00:36:41,800
with miso caramel nopales.
958
00:36:45,734 --> 00:36:48,266
[Alex] I think what you made
is a beautiful dessert.
959
00:36:48,266 --> 00:36:50,367
I mean, I love the lime curd.
960
00:36:50,367 --> 00:36:52,166
[GZ] The lime curd
is very good.
961
00:36:52,233 --> 00:36:53,967
And the miso caramel is good,
962
00:36:54,000 --> 00:36:57,634
but I would have liked
a separation between
the donut and the sauce.
963
00:36:59,000 --> 00:37:00,333
[Gregory] I will agree
with you, Geoffrey,
964
00:37:00,367 --> 00:37:03,266
like, my donuts are kinda
swimming in the curd.
965
00:37:03,333 --> 00:37:05,634
But I think you made
a very delicious dessert.
966
00:37:05,700 --> 00:37:08,266
Blueberries and lime, I mean,
that's a match made in heaven.
967
00:37:08,266 --> 00:37:09,533
I agree. Yeah.
968
00:37:09,533 --> 00:37:11,100
[Ted] Thank you, Chef Rashida.
969
00:37:11,100 --> 00:37:12,467
Finally, Chef Hosea.
970
00:37:12,467 --> 00:37:13,867
Please tell us
about your dessert.
971
00:37:13,867 --> 00:37:16,066
Well, as you can see,
we both did donuts.
972
00:37:16,100 --> 00:37:19,533
These ones are stuffed
with brute rose sabayon,
973
00:37:19,533 --> 00:37:20,734
dipped in
white chocolate ganache
974
00:37:20,734 --> 00:37:22,266
and crushed dragon's breath.
975
00:37:22,333 --> 00:37:25,734
And then, a strawberry
and nopales sauce.
976
00:37:27,867 --> 00:37:30,367
[Gregory] Hosea, I think,
this really checks the box
977
00:37:30,367 --> 00:37:32,467
for what people crave
in a donut.
978
00:37:32,467 --> 00:37:34,467
I think that glaze
is a really nice touch.
979
00:37:34,467 --> 00:37:36,734
And then,
the crusting of the cereal,
980
00:37:36,800 --> 00:37:38,867
just really adds
that level of crunch.
981
00:37:38,900 --> 00:37:43,000
[Alex] I think the sabayon
is not cooked enough.
982
00:37:43,000 --> 00:37:44,967
And it leaked
out of the donuts.
983
00:37:45,000 --> 00:37:46,967
[GZ] You didn't develop
the egg enough.
984
00:37:47,000 --> 00:37:49,533
But the brute rose sabayon
is very tasty,
985
00:37:49,600 --> 00:37:50,734
you needed more of it.
986
00:37:50,734 --> 00:37:53,433
'Cause with the bite I got
with it is a very good bite.
987
00:37:53,500 --> 00:37:55,867
The thing that
sort of allows this
988
00:37:55,900 --> 00:37:57,648
to sort of pivot into
a better donut
989
00:37:57,648 --> 00:37:58,333
to sort of pivot into
a better donut
990
00:37:58,367 --> 00:38:00,634
is the strawberry nopales jam.
991
00:38:00,634 --> 00:38:04,734
[Alex] The nopales melted into
the strawberries which I like.
992
00:38:04,734 --> 00:38:07,333
This would be, like,
I would buy this for a lot.
993
00:38:07,367 --> 00:38:08,333
Thank you.
994
00:38:08,367 --> 00:38:11,867
Okay, all three courses
count now.
995
00:38:11,867 --> 00:38:13,066
Thank you, chefs.
996
00:38:17,634 --> 00:38:21,166
Judges, the best of the west
did not disappoint.
997
00:38:21,233 --> 00:38:25,333
I mean, we got really
tasty bites, tasty food.
998
00:38:25,367 --> 00:38:26,367
Especially, the first course,
999
00:38:26,367 --> 00:38:27,648
I was quite impressed
with Hosea.
1000
00:38:27,648 --> 00:38:29,467
I was quite impressed
with Hosea.
1001
00:38:29,467 --> 00:38:31,333
It was just
a delightful aguachile
1002
00:38:31,367 --> 00:38:35,000
with a beautiful cut
of the tuna.
1003
00:38:35,000 --> 00:38:37,734
I thought his dish
was vibrant, full of flavor.
1004
00:38:37,800 --> 00:38:40,166
And for an appetizer,
it's exactly what I wanted.
1005
00:38:40,166 --> 00:38:41,533
I also think Rashida did
a really good job
1006
00:38:41,533 --> 00:38:42,967
-in the first round
-Me too.
1007
00:38:42,967 --> 00:38:45,066
[Gregory] I think, you know,
she found that cohesion.
1008
00:38:45,100 --> 00:38:48,000
I liked that tahini
with the extra aromatics.
1009
00:38:48,000 --> 00:38:49,333
It was a really
harmonious dish.
1010
00:38:49,367 --> 00:38:51,867
It had a lots of different
dynamic elements to it.
1011
00:38:51,867 --> 00:38:54,066
The main course,
I think Rashida got
a little tripped up.
1012
00:38:54,100 --> 00:38:57,648
She made this tri-tip steak
that was flavored
really, really good.
1013
00:38:57,648 --> 00:38:57,734
She made this tri-tip steak
that was flavored
really, really good.
1014
00:38:57,800 --> 00:39:00,634
Unfortunately, the cut
and the cook of it was off.
1015
00:39:00,634 --> 00:39:05,634
But she got tons of flavor
in that tri-tip by doing
a green goddess marination.
1016
00:39:05,634 --> 00:39:10,166
I thought Hosea's cook on
the steak was markedly better
than Rashida,
1017
00:39:10,166 --> 00:39:14,634
but I thought Hosea's
celeriac puree
was just undercooked
1018
00:39:14,634 --> 00:39:17,266
and overly creamy
and overly rich.
1019
00:39:17,333 --> 00:39:18,867
I think we have one chef
1020
00:39:18,867 --> 00:39:21,634
who is really, really creative
1021
00:39:21,700 --> 00:39:23,533
and she took a lot of risks,
1022
00:39:23,533 --> 00:39:26,367
but he executed
more consistently.
1023
00:39:26,367 --> 00:39:27,648
He focused more on the basket.
1024
00:39:27,648 --> 00:39:28,066
He focused more on the basket.
1025
00:39:28,100 --> 00:39:30,533
I also think that we have to
send someone who we feel
1026
00:39:30,533 --> 00:39:32,333
can represent the west coast
1027
00:39:32,367 --> 00:39:33,734
-going into the final.
-Yes.
1028
00:39:39,867 --> 00:39:41,266
[Rashida] I wanna
win real bad.
1029
00:39:41,333 --> 00:39:43,367
Hosea's dessert
was really good.
1030
00:39:43,367 --> 00:39:44,533
But I think I might
have the edge
1031
00:39:44,533 --> 00:39:46,066
on some of the earlier rounds.
1032
00:39:46,100 --> 00:39:47,867
I think, I could
come out on top.
1033
00:39:49,533 --> 00:39:51,166
[Hosea] I really
wanna win this.
1034
00:39:51,166 --> 00:39:52,734
I wanna go represent the west.
1035
00:39:52,734 --> 00:39:55,166
I have always
lived in the west.
1036
00:39:55,166 --> 00:39:57,266
It's my home.
It always will be.
1037
00:39:59,800 --> 00:40:03,433
So, whose dish
is on the chopping block?
1038
00:40:05,100 --> 00:40:10,900
[dramatic music swells,
subsides]
1039
00:40:16,166 --> 00:40:18,266
Chef Rashida,
you've been Chopped.
1040
00:40:18,333 --> 00:40:19,166
Judges.
1041
00:40:19,266 --> 00:40:21,533
Rashida, your flavors today
were amazing.
1042
00:40:21,600 --> 00:40:23,100
You just got outcooked.
1043
00:40:23,100 --> 00:40:26,166
The canoe of tuna
was one of the best bites
of the day.
1044
00:40:26,166 --> 00:40:27,648
The second dish,
you made an incredible tri-tip
with the green goddess.
1045
00:40:27,648 --> 00:40:30,867
The second dish,
you made an incredible tri-tip
with the green goddess.
1046
00:40:30,867 --> 00:40:34,100
But in the end, it was tough,
it was differently cut.
1047
00:40:34,100 --> 00:40:36,734
And so, we had to chop you.
1048
00:40:36,734 --> 00:40:38,000
It's all right.
I had a great time.
1049
00:40:38,000 --> 00:40:40,333
And thank you so much.
Congratulations.
1050
00:40:41,800 --> 00:40:43,000
I'm disappointed to lose.
1051
00:40:43,000 --> 00:40:46,166
But, you know,
Hosea is a great
cook and a chef.
1052
00:40:46,166 --> 00:40:48,000
I would have loved
to represent the west,
1053
00:40:48,000 --> 00:40:50,333
but it wasn't in the cards
today and that's okay.
1054
00:40:53,533 --> 00:40:55,734
And that means,
Chef Hosea Rosenberg,
1055
00:40:55,734 --> 00:40:57,467
you are the Chopped champion.
1056
00:40:57,467 --> 00:40:57,648
And you will be back
representing the west
1057
00:40:57,648 --> 00:41:00,066
And you will be back
representing the west
1058
00:41:00,066 --> 00:41:02,166
in the All American
Showdown finale.
1059
00:41:02,233 --> 00:41:03,166
Congratulations.
1060
00:41:03,233 --> 00:41:05,266
[all applauding]
1061
00:41:05,333 --> 00:41:06,634
Thank you so much.
1062
00:41:07,467 --> 00:41:09,266
Well, I'm pumped
to represent the west
1063
00:41:09,266 --> 00:41:10,867
because we have
the best ingredients,
1064
00:41:10,867 --> 00:41:12,867
the best people,
the best weather.
1065
00:41:12,867 --> 00:41:15,100
The best skiing.
The west is best.
1066
00:41:15,100 --> 00:41:16,967
All right, well, prove it.
1067
00:41:17,000 --> 00:41:18,000
I will.
1068
00:41:18,000 --> 00:41:19,634
I'm competitive,
I don't wanna lose,
1069
00:41:19,634 --> 00:41:21,166
so nothing will stand
in my way.
1070
00:41:23,467 --> 00:41:25,734
[man 1] This tournament
is the best of the best.
1071
00:41:25,800 --> 00:41:27,648
[man 2] We came from all over,
but we want the same thing.
1072
00:41:27,648 --> 00:41:28,634
[man 2] We came from all over,
but we want the same thing.
1073
00:41:28,634 --> 00:41:31,000
Money. Lots and lots of money.
1074
00:41:32,166 --> 00:41:33,734
[man 3] We do know that these
chefs can bring it.
1075
00:41:33,734 --> 00:41:34,867
[man 4] I wouldn't bet
against me.
1076
00:41:34,867 --> 00:41:36,166
He's really rattled.
1077
00:41:36,233 --> 00:41:37,367
Okay, this is burnt.
1078
00:41:37,367 --> 00:41:39,867
[Hosea] Now, I'm really
feeling scared.
1079
00:41:39,867 --> 00:41:41,634
This like a slap in the face.
1080
00:41:43,000 --> 00:41:44,433
[woman] I think my brain
might explode.
1081
00:41:44,500 --> 00:41:45,967
Gotta recover here.
1082
00:41:45,967 --> 00:41:48,166
They shouldn't be running
around like a chicken
with their head cut off.
1083
00:41:48,166 --> 00:41:49,867
This is it.
1084
00:41:49,900 --> 00:41:52,000
[man] I'm seeing
my chances of winning this
slipping through my fingers.
1085
00:41:53,266 --> 00:41:55,066
-Everybody breathe with me.
-[exhales deeply]
1086
00:41:55,100 --> 00:41:57,648
[dramatic music swells,
subsides]
1087
00:41:57,648 --> 00:41:57,800
[dramatic music swells,
subsides]