1 00:00:01,600 --> 00:00:04,734 Sixteen elite chefs from four corners of the country. 2 00:00:05,266 --> 00:00:06,500 [Ted Allen] North. 3 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. 6 00:00:10,734 --> 00:00:11,867 East. 7 00:00:11,867 --> 00:00:13,266 [woman] I'm an east coast girl, I got this. 8 00:00:13,333 --> 00:00:15,367 -[Ted] West. -[Rashida] I'm not afraid of anyone. 9 00:00:15,433 --> 00:00:19,734 This is the most skilled group of chefs that Chopped has ever seen. 10 00:00:19,734 --> 00:00:21,634 [Sara] Rising star chef of the year. 11 00:00:21,634 --> 00:00:24,066 [man] Three James Beard nominations. 12 00:00:24,100 --> 00:00:25,634 [Hosea] Winner of Top Chef season five. 13 00:00:25,634 --> 00:00:27,166 [Min] Anything that's short of perfection 14 00:00:27,166 --> 00:00:28,734 is just not good enough for me. 15 00:00:28,800 --> 00:00:30,000 [woman] This time I'm gonna take it all the way. 16 00:00:30,000 --> 00:00:31,467 [woman] This time I'm gonna take it all the way. 17 00:00:31,467 --> 00:00:35,266 [Ted] With $50,000 and American pride at stake 18 00:00:35,266 --> 00:00:38,467 this is the Chopped All American Showdown. 19 00:00:38,467 --> 00:00:40,500 [Alex] This person better be gritty. 20 00:00:40,500 --> 00:00:42,600 [woman] No dinners are tough, it gets you everything. 21 00:00:42,600 --> 00:00:43,800 [man] My southern roots are kicking in 22 00:00:43,900 --> 00:00:45,066 like a crazy person. 23 00:00:45,100 --> 00:00:47,467 [Ted] United in their hunger for victory. 24 00:00:47,467 --> 00:00:50,634 I'm about to spread my wings and fly. 25 00:00:50,734 --> 00:00:53,600 [man 1] We're not gonna give away 50 grand, you gotta earn it. 26 00:00:53,600 --> 00:00:56,166 [man 2] You definitely have to crush it or be crushed. 27 00:00:56,166 --> 00:00:57,467 This is not pretty. 28 00:00:57,467 --> 00:00:59,066 -But what are you making? -[cork pops] 29 00:00:59,066 --> 00:01:00,000 I don't know what to do! 30 00:01:00,000 --> 00:01:01,867 I don't know what to do! 31 00:01:01,867 --> 00:01:02,867 Oh, my God. 32 00:01:02,867 --> 00:01:04,100 [Hosea] My hands are shaking! 33 00:01:04,100 --> 00:01:06,634 They should have walked in this kitchen, ready to go. 34 00:01:06,634 --> 00:01:08,634 -[judges] Oh, no! -Is he gonna make it? 35 00:01:08,734 --> 00:01:09,734 [man] Stir. Let's do it! 36 00:01:09,734 --> 00:01:11,066 [judge] Somebody is going home. 37 00:01:11,100 --> 00:01:12,533 Make sure it's not you. 38 00:01:17,700 --> 00:01:20,700 [exhilarating guitar music playing] 39 00:01:20,700 --> 00:01:22,333 [Hosea] I am the best in the west. 40 00:01:24,500 --> 00:01:25,600 I was born in the west. 41 00:01:25,600 --> 00:01:27,367 I was born and raised in northern New Mexico. 42 00:01:27,367 --> 00:01:28,734 I live in Colorado. 43 00:01:28,800 --> 00:01:30,000 I'm the chef-owner of Blackbelly and Santo 44 00:01:30,000 --> 00:01:31,166 I'm the chef-owner of Blackbelly and Santo 45 00:01:31,233 --> 00:01:32,266 in Boulder, Colorado. 46 00:01:32,333 --> 00:01:33,800 We serve a lot of meat. 47 00:01:33,900 --> 00:01:36,533 We butcher whole animals. We do our own charcuterie. 48 00:01:36,634 --> 00:01:37,867 Dry ageing, curing. 49 00:01:37,867 --> 00:01:41,100 So, at Blackbelly, the core principle is sourcing. 50 00:01:41,100 --> 00:01:42,734 We don't need a lot of bells and whistles. 51 00:01:42,734 --> 00:01:44,066 It's all about quality 52 00:01:44,066 --> 00:01:45,800 and some good fresh ingredients. 53 00:01:45,900 --> 00:01:49,800 I've won numerous competitions and accolades in Colorado. 54 00:01:49,900 --> 00:01:52,367 We pretty much make every list that's out there in Colorado 55 00:01:52,367 --> 00:01:54,166 as one of the top restaurants. 56 00:01:54,166 --> 00:01:56,734 I am very proud and honored to represent the west. 57 00:01:59,166 --> 00:02:00,000 [Rashida] Ah, it's the magic. 58 00:02:00,000 --> 00:02:01,066 [Rashida] Ah, it's the magic. 59 00:02:01,066 --> 00:02:03,100 I make Caribbean food based out of my roots 60 00:02:03,100 --> 00:02:05,533 from Barbados, Trinidad and Tobago. 61 00:02:05,634 --> 00:02:09,467 I am the chef-owner of Bridgetown Roti in Los Angeles, California. 62 00:02:09,467 --> 00:02:11,166 Let me know if I'm going too fast. 63 00:02:11,166 --> 00:02:13,367 We incorporate techniques that I've learned 64 00:02:13,433 --> 00:02:15,367 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. 66 00:02:17,867 --> 00:02:20,967 I feel like LA has embraced me as a person, as a chef. 67 00:02:20,967 --> 00:02:23,166 Won Pop Up of the Year at Esquire magazine. 68 00:02:23,166 --> 00:02:25,266 Best New Restaurant by Eater. 69 00:02:25,266 --> 00:02:27,367 I'm just proud to represent the west. 70 00:02:27,367 --> 00:02:28,367 Yeah! 71 00:02:29,500 --> 00:02:30,000 Good! 72 00:02:30,000 --> 00:02:30,533 Good! 73 00:02:33,266 --> 00:02:36,100 [Sara] I definitely am a bit of a silent killer. 74 00:02:36,100 --> 00:02:37,734 I go into battle mode. 75 00:02:38,867 --> 00:02:40,467 More tasty bits. 76 00:02:40,533 --> 00:02:42,166 Even more tasty bits. 77 00:02:42,233 --> 00:02:43,533 The last of the tasty bits. 78 00:02:43,533 --> 00:02:47,800 I'm the chef and owner of Tiny Fish Company in Portland, Oregon. 79 00:02:47,900 --> 00:02:50,500 I've gotten a fair amount of recognition. 80 00:02:50,500 --> 00:02:54,100 I was named San Francisco Chronicle Rising Star Chef of the Year. 81 00:02:54,100 --> 00:02:55,500 Zagat 30 Under 30. 82 00:02:55,500 --> 00:02:59,500 I was nominated twice for James Beard Rising Star award. 83 00:02:59,500 --> 00:03:00,000 Making it rain. Let's go! 84 00:03:00,000 --> 00:03:02,467 Making it rain. Let's go! 85 00:03:02,467 --> 00:03:04,533 People always underestimate me, 86 00:03:04,634 --> 00:03:07,467 but when I do literally anything, 87 00:03:07,467 --> 00:03:10,867 I do it at 250 percent always. 88 00:03:10,867 --> 00:03:13,166 It looks delicious and I think we should eat it. 89 00:03:13,166 --> 00:03:15,367 [chuckles] 90 00:03:15,433 --> 00:03:17,600 [Min] Wow, a lot of pressure. 91 00:03:17,600 --> 00:03:19,266 I'll be okay. I'll kick some ass. 92 00:03:19,266 --> 00:03:20,700 [laughs] 93 00:03:20,700 --> 00:03:23,500 I'm the executive chef at Mizumi in Las Vegas. 94 00:03:23,500 --> 00:03:27,166 I guided the restaurant to win four five star awards. 95 00:03:27,166 --> 00:03:29,533 I specialize in a lot of Asian cuisine, 96 00:03:29,634 --> 00:03:30,000 especially Japanese cuisine. 97 00:03:30,000 --> 00:03:30,867 especially Japanese cuisine. 98 00:03:30,867 --> 00:03:33,166 West coast is like perfect place for that 99 00:03:33,233 --> 00:03:35,500 because there are so many different people from different cultures, 100 00:03:35,500 --> 00:03:36,634 so much diversity. 101 00:03:36,634 --> 00:03:39,166 It's all about consolidating and incorporating 102 00:03:39,166 --> 00:03:41,166 different cultures, different experiences 103 00:03:41,166 --> 00:03:42,634 and different flavors. 104 00:03:42,634 --> 00:03:44,266 I just love being perfect. 105 00:03:44,266 --> 00:03:46,467 Perfection is something that you never achieve, right? 106 00:03:46,467 --> 00:03:48,600 But it's something that you always try to strive for. 107 00:03:48,600 --> 00:03:50,066 Anything that's short of perfection 108 00:03:50,066 --> 00:03:51,900 is just not good enough for me. 109 00:03:52,000 --> 00:03:54,800 I'm here to win and I wanna win it and I'm going to win it. 110 00:03:56,734 --> 00:03:58,533 Right. [exhales] All right. 111 00:04:05,266 --> 00:04:06,266 Hello, chefs! 112 00:04:06,333 --> 00:04:07,800 -Hi, Ted. -Hello, Ted. 113 00:04:07,900 --> 00:04:09,700 You are the best of the west. 114 00:04:09,700 --> 00:04:11,600 And we are honored to have you here for our 115 00:04:11,600 --> 00:04:13,266 All American Showdown. 116 00:04:13,266 --> 00:04:14,634 -Man, it's good. -So good to be here, Ted. 117 00:04:14,734 --> 00:04:18,533 [Ted] This is a very accomplished and very competitive group. 118 00:04:18,634 --> 00:04:20,467 Whoever does take this battle 119 00:04:20,533 --> 00:04:22,634 moves on this tournament's finale 120 00:04:22,734 --> 00:04:25,700 where the Grand Champion wins $50,000. 121 00:04:25,700 --> 00:04:27,900 -Wow! Let's do it. -Let's do it. 122 00:04:28,000 --> 00:04:30,000 [clock ticking] 123 00:04:30,000 --> 00:04:32,266 [clock ticking] 124 00:04:32,333 --> 00:04:33,233 Open 'em up. 125 00:04:34,533 --> 00:04:35,600 -Oh, my. -Yeah. 126 00:04:35,600 --> 00:04:37,467 -[Rashida] Oh, man. -What... 127 00:04:37,533 --> 00:04:39,066 We've got a bowl of pho. 128 00:04:39,066 --> 00:04:40,634 [Ted] And you're looking at pho. 129 00:04:40,734 --> 00:04:41,800 [Min] Oh, my God! 130 00:04:41,900 --> 00:04:43,533 Oh, pho. 131 00:04:43,533 --> 00:04:45,800 -[Ted] You also have ahi tuna. -That's ahi tuna? Wow. 132 00:04:45,900 --> 00:04:47,634 Wow! All right, all right. 133 00:04:48,266 --> 00:04:50,533 -Some snow peas! -[Ted] Snow peas. 134 00:04:50,533 --> 00:04:53,066 That's pretty good. That's easy to work with. 135 00:04:53,634 --> 00:04:54,867 [Ted] And hatch chili. 136 00:04:54,867 --> 00:04:56,367 Okay, that's new. 137 00:04:56,367 --> 00:04:57,600 -Hatch chilies. -[Hosea] I grew up with these. 138 00:04:57,600 --> 00:04:58,800 [Rashida] Oh. 139 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. 141 00:05:00,166 --> 00:05:03,367 If I screw this up, I'm not allowed back in New Mexico. 142 00:05:03,367 --> 00:05:04,266 [Rashida chuckles] 143 00:05:04,266 --> 00:05:06,000 20 minutes to plate up. 144 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] 148 00:05:16,000 --> 00:05:19,367 Alex, Geoffrey, you are joined by special guest from the west, 149 00:05:19,367 --> 00:05:20,900 Chef Gregory Gourdet, 150 00:05:21,000 --> 00:05:24,367 the star in Portland's amazing dining scene. 151 00:05:24,367 --> 00:05:26,867 -Welcome, chef. -Thanks you so much. Thank you for having me. 152 00:05:26,867 --> 00:05:29,367 So, Chef, what do you know about these competitors? 153 00:05:29,367 --> 00:05:30,000 [Gregory] So, these chefs are definitely representative of the best of the west. 154 00:05:30,000 --> 00:05:32,533 [Gregory] So, these chefs are definitely representative of the best of the west. 155 00:05:32,533 --> 00:05:34,266 They all come from different backgrounds, 156 00:05:34,266 --> 00:05:35,166 different cultures, 157 00:05:35,166 --> 00:05:36,734 different culinary upbringings, 158 00:05:36,800 --> 00:05:39,000 so I know they're gonna bring intelligence, 159 00:05:39,000 --> 00:05:41,367 they're gonna bring technique and they're gonna bring some flavor. 160 00:05:43,166 --> 00:05:46,367 I used to be the head chef of a seafood restaurant for five years, 161 00:05:46,367 --> 00:05:48,166 I can handle tuna. 162 00:05:48,166 --> 00:05:51,467 Hosea just put bowls in the freezer. 163 00:05:51,467 --> 00:05:52,800 [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. 165 00:05:55,734 --> 00:05:57,166 [Hosea] My hands are shaking. 166 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. 170 00:06:04,700 --> 00:06:07,166 -Different chili. -Aguachile! 171 00:06:07,166 --> 00:06:09,900 Aguachile is... It's a great idea. 172 00:06:10,000 --> 00:06:14,433 [Hosea] You have this raw fish with the spicy, acidic broth. 173 00:06:16,100 --> 00:06:17,266 Need more heat. 174 00:06:17,266 --> 00:06:20,066 [Alex] Those hatch chilies on the heat index, 175 00:06:20,066 --> 00:06:21,867 they go to a jalapeno. 176 00:06:21,867 --> 00:06:23,600 They are from the town of Hatch. 177 00:06:23,600 --> 00:06:26,867 -So, this is geographically a very western ingredient. -[Gregory] Yup. 178 00:06:26,867 --> 00:06:28,634 [Hosea] I'm from New Mexico originally 179 00:06:28,734 --> 00:06:30,000 and it's gotta be hatch if you're gonna call it green chili. 180 00:06:30,000 --> 00:06:31,634 and it's gotta be hatch if you're gonna call it green chili. 181 00:06:33,166 --> 00:06:35,867 [Alex] This basket is beyond a privilege. 182 00:06:35,867 --> 00:06:38,734 I mean, you can literally cut up this whole basket raw, 183 00:06:38,734 --> 00:06:42,066 put it on a plate and not take anything from the pantry. 184 00:06:42,100 --> 00:06:44,734 The trick of this basket is, it screams Asian. 185 00:06:44,734 --> 00:06:46,467 I mean, Asian culture has definitely influenced 186 00:06:46,533 --> 00:06:49,066 the west coast in so many different ways. 187 00:06:49,100 --> 00:06:52,367 [Min] I bring to this competition a lot of international experience. 188 00:06:52,433 --> 00:06:54,600 I worked at some of the top restaurants in the world. 189 00:06:54,600 --> 00:06:58,066 Two Michelin star and three Michelin star restaurants in Tokyo. 190 00:06:58,100 --> 00:07:00,000 My passion is definitely in, like, Asian flavors 191 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, 194 00:07:05,367 --> 00:07:07,266 it really gives us a lot of opportunities 195 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 00:07:14,266 --> 00:07:16,533 -[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]