1
00:00:02,066 --> 00:00:03,600
-Clock starts now.
-Go chefs.
2
00:00:03,600 --> 00:00:05,367
Killing adrenaline, already.
3
00:00:05,367 --> 00:00:07,200
We went zero to a
100 real quick.
4
00:00:07,200 --> 00:00:09,467
[Ted] Let me break down
how this is going to go.
5
00:00:09,467 --> 00:00:11,667
The baskets will set the tune.
6
00:00:13,467 --> 00:00:15,100
Guys, these are
great ingredients.
7
00:00:15,100 --> 00:00:16,200
I'm feeling good.
8
00:00:16,200 --> 00:00:19,233
Gummy pickle. I do not
know what this one is.
9
00:00:19,667 --> 00:00:20,767
We got a game plan.
10
00:00:20,767 --> 00:00:22,834
I think he has bitten off
more than he can chew.
11
00:00:23,867 --> 00:00:26,266
[Marc] Thirty minutes to solve
this culinary puzzle.
12
00:00:26,266 --> 00:00:28,266
-[Maneet] Come on, chefs.
-Cool baby, let's go.
13
00:00:28,266 --> 00:00:30,266
If your dish doesn't cut it...
14
00:00:30,266 --> 00:00:32,266
-How you doing down there.
-I'm doing awesome.
15
00:00:32,266 --> 00:00:33,634
Whoo!
16
00:00:34,500 --> 00:00:36,066
...you will be chopped.
17
00:00:36,066 --> 00:00:37,467
[theme music playing]
18
00:00:42,467 --> 00:00:46,266
[Sydney] My vibe in the
kitchen is dancing like
nobody's watching
19
00:00:46,266 --> 00:00:47,533
and cooking up the storm.
20
00:00:48,200 --> 00:00:49,700
I'm an executive Sou chef
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00:00:49,700 --> 00:00:51,834
at La Soupe at
Cincinnati, Ohio.
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00:00:53,000 --> 00:00:55,367
La Soupe is a non-profit
organization
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00:00:55,367 --> 00:00:57,367
foods that otherwise go
into landfills,
24
00:00:57,367 --> 00:01:00,700
we repurpose it into
meals for the community.
25
00:01:00,700 --> 00:01:03,000
My culinary training
comes from
26
00:01:03,000 --> 00:01:05,500
half a decade in fine dining.
27
00:01:05,500 --> 00:01:09,000
What sets me apart
is my big bold flavors...
28
00:01:09,000 --> 00:01:11,266
[indistinct]
that'll make me wanna go.
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00:01:11,266 --> 00:01:13,567
...and internal ambition.
30
00:01:13,567 --> 00:01:16,266
My passion and drive
did not get me here to fail.
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00:01:19,266 --> 00:01:21,266
[Matthew] As a yacht chef,
you gotta think who you're
gonna feet
32
00:01:21,266 --> 00:01:22,867
you really never know
what's coming,
33
00:01:22,867 --> 00:01:24,867
This is the Chopped kitchen,
it's nothing.
34
00:01:24,867 --> 00:01:28,066
I'm a private chef,
based out of
Los Angeles, California.
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00:01:28,066 --> 00:01:31,700
My style of cooking
is Asian with an
American flair.
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00:01:31,700 --> 00:01:34,000
As a private chef
I've been able to go to land,
37
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to see and be a yacht ship.
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00:01:36,000 --> 00:01:38,567
Working on a yacht entails
elegance,
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00:01:38,967 --> 00:01:40,066
and perfection.
40
00:01:40,066 --> 00:01:43,500
Everything needs to be
spot on and no flaws.
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00:01:43,500 --> 00:01:44,567
Gorgeous.
42
00:01:44,567 --> 00:01:46,533
I'm super competitive
and I'm ready to win.
43
00:01:48,700 --> 00:01:52,467
[Austin] I grew up watching
Chopped it was a dream
of mine to be here.
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00:01:54,767 --> 00:01:55,934
I'm a private chef
45
00:01:56,500 --> 00:01:58,467
for Chesapeake Chef Service.
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00:01:58,467 --> 00:02:00,467
My style of cooking is
47
00:02:00,867 --> 00:02:02,100
fresh seasonal...
48
00:02:02,100 --> 00:02:03,400
Ooh, baby.
49
00:02:03,400 --> 00:02:07,600
I try to embrace my roots
from a small farm town
in Pennsylvania.
50
00:02:07,600 --> 00:02:10,467
There is, uh, I learned
cooking with my grandparents
51
00:02:10,467 --> 00:02:12,133
and a put a
modern twist to it.
52
00:02:12,600 --> 00:02:13,767
I just got married
53
00:02:13,767 --> 00:02:16,600
so I plan on using the
money that I win from Chopped
54
00:02:16,600 --> 00:02:19,266
to put it back into my family.
55
00:02:19,266 --> 00:02:22,767
I never thought I'd be here,
but I'm confident that
I'm here for a reason.
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00:02:25,700 --> 00:02:27,967
[Vicky]
I'm calm, cool, connected
57
00:02:27,967 --> 00:02:31,066
when it's time to kick butt
that's who you get.
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00:02:31,066 --> 00:02:33,166
I'm just bringing some
island flavor.
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00:02:33,166 --> 00:02:34,600
Originally from Haiti
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00:02:34,600 --> 00:02:38,500
I started in the kitchen,
but went on in becoming
a private chef
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00:02:38,500 --> 00:02:40,266
and now I own my own business.
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00:02:40,867 --> 00:02:42,266
I'm a mother of three.
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00:02:42,266 --> 00:02:44,967
And my plan is to be the
next Chopped champion.
64
00:02:44,967 --> 00:02:48,066
And I'm here to show that bad
ass mom's argue to win.
65
00:02:48,066 --> 00:02:49,066
It's about to get hot.
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00:02:51,367 --> 00:02:52,500
Hi, chefs.
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00:02:52,500 --> 00:02:53,567
-Hi, chefs.
-Hello.
68
00:02:53,567 --> 00:02:56,667
-Hi, guys.
-Welcome to the
Chopped kitchen.
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00:02:56,667 --> 00:02:58,767
[Austin] So exciting seeing
the judges.
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00:02:58,767 --> 00:03:01,867
Very surreal and it's
kind of overwhelming.
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00:03:01,867 --> 00:03:03,266
-Hello, chefs.
-[Matthew] Hello, hello.
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00:03:03,266 --> 00:03:06,367
-Hi.
-Let me breakdown how this
is going to go.
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00:03:06,367 --> 00:03:10,767
There are three rounds,
mandatory mystery ingredients
for each course,
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00:03:10,767 --> 00:03:14,367
if your dish doesn't cut it,
you will be chopped.
75
00:03:15,667 --> 00:03:18,400
-Well it's not gonna
be me, so...
-I'm not yet chopped.
76
00:03:18,400 --> 00:03:20,767
But you'll be in great shape
is you happen to like
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00:03:20,767 --> 00:03:23,066
whatever is inside these.
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00:03:26,867 --> 00:03:28,500
Dig into the
appetizer baskets.
79
00:03:28,500 --> 00:03:31,367
-Hmm.
-Oh. It's cool.
80
00:03:31,367 --> 00:03:34,567
-Gummy pickle.
-[Ted] Now this sounds
like Chopped.
81
00:03:34,567 --> 00:03:38,967
Gummy pickles and you've
got to combine those
with popcorn shoots...
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00:03:38,967 --> 00:03:40,166
Some shoots.
83
00:03:40,166 --> 00:03:42,367
I do not know
what this one is.
84
00:03:42,367 --> 00:03:45,467
[Vicky] Popcorn shoots are
similar to I would say,
85
00:03:45,467 --> 00:03:46,467
sweet corn.
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00:03:46,467 --> 00:03:48,000
Little spice.
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00:03:48,000 --> 00:03:50,700
[Ted] ... honey sriracha
and scallops.
88
00:03:50,700 --> 00:03:52,967
-Scallops.
-Love this.
89
00:03:52,967 --> 00:03:54,867
Scallops are one of my
favorite things to work with
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00:03:54,867 --> 00:03:57,567
and I cook them just
perfectly every time.
91
00:03:57,567 --> 00:03:58,934
[Ted] twenty minutes
on the clock.
92
00:04:00,266 --> 00:04:01,567
Time starts now.
93
00:04:03,000 --> 00:04:04,600
-Go chefs.
-All right.
94
00:04:04,600 --> 00:04:05,767
-Here we go.
-[Maneet] go, go, go.
95
00:04:05,767 --> 00:04:07,300
I'd kill that
adrenaline already.
96
00:04:07,300 --> 00:04:10,867
[Ted] Maneet, Marc, a special
guest has joined us.
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00:04:10,867 --> 00:04:14,166
The winner of Food network's
first tournament of champions
98
00:04:14,166 --> 00:04:15,600
chef, Brooke Williamson.
99
00:04:15,600 --> 00:04:18,767
Thank you so much.
It's lovely to be back.
I always have fun here.
100
00:04:18,767 --> 00:04:21,266
So chef are you down
with this first round basket?
101
00:04:21,266 --> 00:04:22,967
I'm a thousand percent down.
102
00:04:22,967 --> 00:04:25,100
The gummy pickles
don't even throw me off
103
00:04:25,100 --> 00:04:26,967
you could do a fun
vinaigrette with those.
104
00:04:26,967 --> 00:04:28,467
These are great ingredients,
105
00:04:28,467 --> 00:04:30,500
very excited about scallops.
106
00:04:30,500 --> 00:04:32,300
They make a great appetizer
107
00:04:32,300 --> 00:04:33,367
you could go crudo,
108
00:04:33,367 --> 00:04:35,100
or you could sear them
and get them a nice
109
00:04:35,100 --> 00:04:36,767
sear on them, but I don't
want them over cooked.
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00:04:39,100 --> 00:04:41,867
[Matthew] Working on yachts,
I've got a lot of experience
with sea food.
111
00:04:41,867 --> 00:04:43,367
And the honey sriracha,
112
00:04:43,367 --> 00:04:46,700
I see that and I instantly
think a honey sriracha
reduction
113
00:04:46,700 --> 00:04:48,500
with seared scallop,
114
00:04:48,500 --> 00:04:50,166
with a popcorn
shoot gremolata.
115
00:04:51,767 --> 00:04:55,166
To get the gremolata started
I'm gonna break down
this gummy pickle
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00:04:55,166 --> 00:04:56,367
in rice wine vinegar
117
00:04:56,367 --> 00:04:58,166
to give it that sweetness
that it really needs.
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00:04:59,266 --> 00:05:01,266
I add popcorn shoots,
119
00:05:01,266 --> 00:05:03,467
and cashews for the gremolata
120
00:05:03,467 --> 00:05:05,166
because it'll go perfect
with the scallop.
121
00:05:06,066 --> 00:05:07,467
All right, cook faster.
122
00:05:07,467 --> 00:05:09,000
If I win the 10,000
dollars today
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00:05:09,000 --> 00:05:11,200
I am going to
travel South America.
124
00:05:11,200 --> 00:05:14,266
Super excited to try all
the good food in Peru and
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00:05:14,266 --> 00:05:15,400
go to Machu Pichu.
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00:05:15,400 --> 00:05:16,533
[humming]
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00:05:17,867 --> 00:05:19,700
[Austin] Feels crazy to be
here in the kitchen.
128
00:05:19,700 --> 00:05:22,200
Growing up watched
the show every week.
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00:05:22,200 --> 00:05:23,767
Austin, how are you doing?
130
00:05:23,767 --> 00:05:25,500
Pretty good,
I got a game plan.
131
00:05:25,500 --> 00:05:29,367
There's a lot of sweet
flavors coming from
the basket ingredients.
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00:05:29,367 --> 00:05:33,200
So, my idea is to go
with a Arugula
and Frisee salad.
133
00:05:33,200 --> 00:05:35,000
Kind of cuddle all
of that sweetness.
134
00:05:35,000 --> 00:05:38,767
With seared scallops and
a honey sriracha vinaigrette.
135
00:05:38,767 --> 00:05:42,166
The popcorn shoot has kind
of a sweet taste.
Whoo!
136
00:05:42,166 --> 00:05:44,867
I want to do something
different so I decided
to fry them.
137
00:05:44,867 --> 00:05:47,834
I'm coming for that
10,000 dollars and losing
is not an option.
138
00:05:51,100 --> 00:05:53,300
Popcorn shoots these
are microgreens.
139
00:05:53,300 --> 00:05:55,567
-It's reminiscent of
a wheat grass.
-Yeah.
140
00:05:55,567 --> 00:05:58,100
Flavor is very much like
butter popcorn.
141
00:05:58,100 --> 00:05:59,700
-Mmm-hmm. Yeah.
-It's really really kind
of warm.
142
00:05:59,700 --> 00:06:02,300
I can see a nice little
salad with that popcorn shoots
in there
143
00:06:02,300 --> 00:06:03,266
might be nice.
144
00:06:03,266 --> 00:06:06,467
-Vicky? Do you have
a plan in mind?
-Yes.
145
00:06:06,467 --> 00:06:09,266
[Vicky] I am going to go
a little bit island curry
146
00:06:09,266 --> 00:06:10,767
and a salad.
147
00:06:10,767 --> 00:06:13,600
I'm going to make
radicchio popcorn
shoot salad
148
00:06:13,600 --> 00:06:17,200
I'm also going to use
my popcorn shoots
to make a vinaigrette.
149
00:06:17,200 --> 00:06:21,867
And make seared scallop
with a curry pickle
sriracha reduction
150
00:06:21,867 --> 00:06:25,500
The way we season our food
is at the heart
of Caribbean cuisine.
151
00:06:25,500 --> 00:06:27,867
I grab some garlic
powder, onion powders,
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00:06:27,867 --> 00:06:31,266
some smoked paprika
and curry powder.
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00:06:31,266 --> 00:06:34,266
With the gummy pickle
that's a little bit sweet
154
00:06:34,266 --> 00:06:36,467
but that's very dill forward.
155
00:06:36,467 --> 00:06:41,367
Scallops are tricky, they
go from undercooked
to cooked real fast.
156
00:06:44,500 --> 00:06:48,467
I see the scallops
I immediately wanna go
for a ceviche.
157
00:06:48,467 --> 00:06:50,100
I know it's healthy,
158
00:06:50,100 --> 00:06:52,700
The 2016, I was 263 pounds
159
00:06:52,700 --> 00:06:57,467
and I dedicated myself back
into cooking healthier and
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00:06:57,467 --> 00:07:00,867
-I kind of turned my life
around.
-Sydney how are you doing?
161
00:07:00,867 --> 00:07:02,400
I'm doing all right, chef.
162
00:07:02,400 --> 00:07:04,266
[Sydney]
I'm gonna make a ceviche.
163
00:07:04,266 --> 00:07:07,300
ceviche literally means
cooked in acid.
164
00:07:07,300 --> 00:07:10,467
With the ceviche I really
want savory forward.
165
00:07:10,467 --> 00:07:14,266
And these ingredients lend
themselves to the potential
of being really sweet.
166
00:07:14,266 --> 00:07:16,133
Unless that you really
push the heat.
167
00:07:16,500 --> 00:07:17,867
Jalapeno.
168
00:07:17,867 --> 00:07:23,200
I grab jalapeno,
I grab ginger, some
orange juice
169
00:07:23,200 --> 00:07:25,100
lime juice, lemon juice
170
00:07:25,100 --> 00:07:29,166
The spice and the acid
together will cook
the scallops.
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00:07:29,166 --> 00:07:31,066
I tasted the mixture.
172
00:07:31,567 --> 00:07:33,600
It's a little too acidic.
173
00:07:33,600 --> 00:07:36,567
I need to add some of that
sweet gummy pickle,
174
00:07:36,567 --> 00:07:40,166
the popcorn shoots in there
as well to counteract
and balance it.
175
00:07:40,166 --> 00:07:43,500
And a little bit of the
honey sriracha
to get it going.
176
00:07:43,500 --> 00:07:47,367
I absolutely love chaos,
so let's go baby.
177
00:07:47,367 --> 00:07:49,500
-Ten minutes to get
this done chefs.
-[Maneet] Whoo!
178
00:07:49,500 --> 00:07:52,100
-Let's go baby, let's go.
-[Maneet] Come on, chefs.
179
00:07:52,100 --> 00:07:56,266
When I taste the gummy pickle
it has like a briny
dill flavor.
180
00:07:56,266 --> 00:08:00,867
The gummy pickle, the flavor
is really artificial and it's
really, really sweet.
181
00:08:00,867 --> 00:08:04,767
You could accentuate that
flavor by putting that into a
vinaigrette of some sort.
182
00:08:04,767 --> 00:08:06,700
[Austin] My first thought
is to use it as
183
00:08:06,700 --> 00:08:10,066
a sweetener in the brines
of my honey
sriracha vinaigrette.
184
00:08:11,867 --> 00:08:15,166
[Marc] Matthew looks like
he's got a really nice sear
on his scallops.
185
00:08:15,166 --> 00:08:19,767
Scallops you just sear them
really quick then you get a
really nice caramelization.
186
00:08:19,767 --> 00:08:22,367
So that you can really
bring that crunch.
187
00:08:22,367 --> 00:08:24,834
-Vicky how
your scallops look?
-They look nice.
188
00:08:25,100 --> 00:08:26,867
Nice sear.
189
00:08:26,867 --> 00:08:30,066
I need to make
sure that my scallops
were cooked through.
190
00:08:32,000 --> 00:08:34,867
Vicky's scallops
have been in the
pan for a long time.
191
00:08:34,867 --> 00:08:36,667
And now she's put them
in the oven.
192
00:08:36,667 --> 00:08:37,934
I think they're
gonna overcook.
193
00:08:46,667 --> 00:08:49,834
Vicky, how you doing
down there? How your
scallops look?
194
00:08:50,266 --> 00:08:52,467
They look nice, nice sear.
195
00:08:52,467 --> 00:08:54,233
-I think they're
gonna overcook.
-I agree.
196
00:08:55,467 --> 00:08:57,100
[Ted] Just five minutes
to get it done.
197
00:08:57,100 --> 00:08:58,200
[Maneet] Come on, chefs.
198
00:08:58,200 --> 00:09:01,100
-Chefs, let's go, let's go,
let's go.
-Holy hell.
199
00:09:01,100 --> 00:09:03,700
[Brooke] Sydney is just now
cutting into her scallops
200
00:09:03,700 --> 00:09:06,667
And it looks like
a rough chop.
201
00:09:06,667 --> 00:09:10,800
It doesn't look like she's
taking the care that
I would want.
202
00:09:10,800 --> 00:09:12,700
I am in a massive rush.
203
00:09:12,700 --> 00:09:14,467
So, I'm just chopping
really fast.
204
00:09:14,467 --> 00:09:19,367
Lemon juice, lime juice,
orange juice will cook
the scallops.
205
00:09:19,367 --> 00:09:22,867
I'm gonna make some
fresh corn tortillas
for my ceviche.
206
00:09:22,867 --> 00:09:26,100
I'm gonna fry my chips
until they're golden brown.
207
00:09:26,100 --> 00:09:27,900
[Marc] Two minute warning
here chefs.
208
00:09:27,900 --> 00:09:30,767
Make sure you get your plates
to start plating.
209
00:09:30,767 --> 00:09:34,200
[Matthew] I'm gonna plate
scallop in its shell to give
it a more elegant look.
210
00:09:34,200 --> 00:09:36,367
On top of my scallop
goes my gremolata.
211
00:09:36,367 --> 00:09:40,000
The pickle in here
gives it a really nice,
sweet little flavor.
212
00:09:40,000 --> 00:09:43,266
And then I have my sriracha
reduction that goes
around the shell.
213
00:09:43,266 --> 00:09:45,367
A little sriracha Asian mix
right there.
214
00:09:45,367 --> 00:09:49,100
I'm feeling g very confident
and I'm thinking I can move
into round two.
215
00:09:49,100 --> 00:09:53,266
[Austin] I'm open to wow
the judges with flavor
right off the bat.
216
00:09:53,266 --> 00:09:56,200
Scallops are looking great,
so I have to use them with
toasted cardamom.
217
00:09:56,200 --> 00:09:59,000
And it kind of gives
a little citrusy element.
218
00:09:59,000 --> 00:10:02,166
-Vicky, how you doing
down there?
-I'm doing awesome, thank you.
219
00:10:02,166 --> 00:10:06,200
I know that my
scallop was ready but I didn't
realize that
220
00:10:06,200 --> 00:10:08,900
they might have gone a little
bit too long.
221
00:10:08,900 --> 00:10:11,367
Vicky's scallop might be
a little overcooked, but they
definitely...
222
00:10:11,367 --> 00:10:12,734
like they have a lot
of flavor on them.
223
00:10:13,467 --> 00:10:15,166
Chefs, one minute left.
224
00:10:16,900 --> 00:10:18,667
[Maneet] That's not
a lot of time.
225
00:10:18,667 --> 00:10:20,100
Oh, my goodness.
226
00:10:20,100 --> 00:10:22,900
You guys, Austin's salad
looks kind of nice.
227
00:10:22,900 --> 00:10:25,367
The salad kind of needs
extra texture.
228
00:10:25,367 --> 00:10:28,000
So, I put toasted
almonds on top.
229
00:10:28,000 --> 00:10:29,834
-Twenty seconds.
-[Marc] You have
twenty seconds.
230
00:10:30,367 --> 00:10:31,767
Swinging down behind.
231
00:10:31,767 --> 00:10:33,100
[Brooke]
Come on, come on, come on.
232
00:10:33,100 --> 00:10:35,100
-[Marc] Come on, chefs you
gotta get this done.
-[Maneet] Come on.
233
00:10:35,100 --> 00:10:39,000
-Ten, nine, eight, seven
-Come on chefs,
234
00:10:39,000 --> 00:10:43,266
-you got this.
-six, five, four, three
235
00:10:43,266 --> 00:10:46,266
[Ted] two, one. Time's up.
236
00:10:46,767 --> 00:10:47,734
Please step back.
237
00:10:51,767 --> 00:10:53,266
[Matthew] I honestly feel
really confident,
238
00:10:53,266 --> 00:10:55,467
my flavors are really
wired together, my scallops
are cooked really nice.
239
00:10:55,467 --> 00:10:57,734
Um, I feel really
good about my dish
honesty.
240
00:11:01,266 --> 00:11:03,433
We went zero to
a hundred, real quick.
241
00:11:03,867 --> 00:11:05,100
I feel damned man,
242
00:11:05,100 --> 00:11:07,333
let's go I'm ready to make
it to round two. Let's go.
243
00:11:13,667 --> 00:11:16,166
Chefs, you have arrived
at the chopping block.
244
00:11:17,100 --> 00:11:19,367
Your introduction
to Chopped began with
245
00:11:19,367 --> 00:11:24,567
gummy pickles,
popcorn shoots, honey sriracha
and scallops.
246
00:11:24,567 --> 00:11:26,467
First up, chef Vicky
what did you make?
247
00:11:26,467 --> 00:11:31,900
Today I made, seared scallops
with a curry pickle
sriracha sauce
248
00:11:31,900 --> 00:11:35,567
and you have a radicchio
popcorn shoot salad
249
00:11:35,567 --> 00:11:37,333
with a popcorn
shoot vinaigrette
250
00:11:38,367 --> 00:11:40,867
I'm from Haiti, so although
we don't do curry
251
00:11:40,867 --> 00:11:44,700
I just pamper off the
pickle a little
bit with the curry.
252
00:11:44,700 --> 00:11:47,767
The salad that you
have created is delicious.
253
00:11:47,767 --> 00:11:50,367
The sweetness from the
popcorn shoots
254
00:11:50,367 --> 00:11:54,066
go very well with
the bitterness radicchio.
255
00:11:54,900 --> 00:11:59,100
I do think that the
gummy pickle curry
256
00:11:59,100 --> 00:12:01,667
there is too
much gummy pickle.
257
00:12:02,567 --> 00:12:05,200
The seasoning of the
scallops is really nice.
258
00:12:05,200 --> 00:12:07,767
But it shouldn't have
gone in the oven.
259
00:12:07,767 --> 00:12:11,100
-When you seared it, you
should have just taken it out.
-Yeah.
260
00:12:11,100 --> 00:12:14,367
Also the curry powder
is not cooked through
and through.
261
00:12:14,367 --> 00:12:15,367
So it's raw.
262
00:12:15,367 --> 00:12:18,000
The curry is
definitely grainy.
263
00:12:18,000 --> 00:12:20,900
But I do like the flavor
that you got an actual
scallops themselves.
264
00:12:20,900 --> 00:12:22,200
Okay, thank you.
265
00:12:22,200 --> 00:12:24,567
If you hadn't used the
bitter greens,
266
00:12:24,567 --> 00:12:27,100
I think that vinaigrette
would be too sweet.
267
00:12:27,100 --> 00:12:30,567
-But I think Maneet's right,
it's very very well balanced.
-Thank you.
268
00:12:30,567 --> 00:12:34,100
Scallops is slightly
overcooked but I really
appreciate the salad.
269
00:12:34,100 --> 00:12:38,567
The salad is really
refreshing. You embraced the
flavor of the popcorn shoots.
270
00:12:38,567 --> 00:12:40,100
And I'm really enjoying it.
271
00:12:40,100 --> 00:12:42,467
-it's actually my favorite
part of this whole plate.
-Yeah, thank you.
272
00:12:42,467 --> 00:12:44,367
Chef Austin, what
did you make?
273
00:12:44,367 --> 00:12:46,734
For the first round I made
a seared scallops
274
00:12:47,367 --> 00:12:50,667
with a arugula and
frisee salad.
275
00:12:50,667 --> 00:12:53,467
And there's where you
have this gummy
pickle in there.
276
00:12:53,467 --> 00:12:55,266
Gummy pickle, honey sriracha.
277
00:12:55,266 --> 00:12:58,000
[Marc] And sriracha, you
put almonds in here too?
278
00:12:58,000 --> 00:12:59,867
Yeah, I felt the salad
needed a little crunch.
279
00:12:59,867 --> 00:13:01,467
[Marc] I'm not sure if that
was a great idea
280
00:13:01,467 --> 00:13:03,467
and the one I got felt
like it needed
a little bit more.
281
00:13:03,467 --> 00:13:04,767
Toast it a little more.
282
00:13:04,767 --> 00:13:06,667
But I do find it very
interesting
283
00:13:06,667 --> 00:13:09,266
the way you fried the
popcorn shoot, I like that,
284
00:13:09,266 --> 00:13:13,066
that flavor is good. It's this
pickle thing that just keeps
coming through.
285
00:13:13,600 --> 00:13:14,867
That's sort of throwing me.
286
00:13:14,867 --> 00:13:16,266
I'm looking for that crunch,
287
00:13:16,266 --> 00:13:19,467
which I think you were hoping
to get by deep
frying the shoots
288
00:13:19,467 --> 00:13:22,000
but that did not work
as a crunch factor.
289
00:13:22,000 --> 00:13:24,000
I do like the
vinaigrette a lot.
290
00:13:24,000 --> 00:13:27,367
Arugula and the bitter frisee,
great combination.
291
00:13:27,367 --> 00:13:29,800
[Brooke] My favorite part
of this whole plate
is this vinaigrette.
292
00:13:29,800 --> 00:13:32,000
I taste that gummy pickle
293
00:13:32,000 --> 00:13:34,867
but I do want a harder
sear on these scallops,
294
00:13:34,867 --> 00:13:37,767
they feel a little bit
too translucent.
295
00:13:37,767 --> 00:13:41,667
And if you happen to win
the ten thousand dollars, what
are the plans for that?
296
00:13:41,667 --> 00:13:43,767
I just got married
there weeks ago...
297
00:13:43,767 --> 00:13:45,767
-Congratulations. Wow.
-Thank you, thank you
so much.
298
00:13:45,767 --> 00:13:47,200
Talk about being a newlywed.
299
00:13:47,200 --> 00:13:50,667
-So, it's been a really
awesome few weeks.
-Whirlwind.
300
00:13:50,667 --> 00:13:53,900
So, um, I'd really like to
be able to pay off the
wedding first and foremost.
301
00:13:53,900 --> 00:13:57,867
and [chuckles] put the rest
into, uh, family's future.
302
00:13:59,900 --> 00:14:01,200
Next up, chef Sydney.
303
00:14:01,200 --> 00:14:04,533
Today chefs, I made
for you a ceviche
304
00:14:05,367 --> 00:14:07,967
traditionally lots
of citruses.
305
00:14:11,667 --> 00:14:12,700
Where do you work chef?
306
00:14:12,700 --> 00:14:15,700
I work at La Soupe, it is
a nonprofit organization
307
00:14:15,700 --> 00:14:17,700
we take foods that would
otherwise go in landfills
308
00:14:17,700 --> 00:14:19,467
and we produce meals
for the community.
309
00:14:19,467 --> 00:14:20,533
That's beautiful.
310
00:14:21,200 --> 00:14:23,900
Love the idea of a ceviche.
311
00:14:23,900 --> 00:14:27,667
There are some really
smart moves that you've
made over here.
312
00:14:27,667 --> 00:14:31,533
I do think that this
could have used
a lot more flavor.
313
00:14:32,567 --> 00:14:35,233
And the scallops are very
haphazardly cut.
314
00:14:35,367 --> 00:14:36,367
Okay.
315
00:14:36,367 --> 00:14:37,900
And it need to heat as well.
316
00:14:37,900 --> 00:14:40,000
-True.
-That sriracha we
317
00:14:40,000 --> 00:14:42,000
we tasted it and it was
not very...
318
00:14:42,000 --> 00:14:44,166
I put jalapeno, I did put
a little ginger
319
00:14:44,166 --> 00:14:46,100
-but I probably could have
put a little more.
-Yeah.
320
00:14:46,100 --> 00:14:47,133
Push the flavors.
321
00:14:48,367 --> 00:14:51,266
[Maneet] You gave us
something crunchy
on the side.
322
00:14:51,266 --> 00:14:54,867
But as soon as you took
it out, this needed to be
hit with salt.
323
00:14:56,467 --> 00:14:59,100
I actually... I have plenty of
seasoning on my chips
324
00:14:59,100 --> 00:15:02,200
and I can't stop eating them,
they're delicious they're
perfectly fried.
325
00:15:02,200 --> 00:15:04,800
This definitely reads
appetizer to me.
326
00:15:04,800 --> 00:15:06,567
I appreciate
the popcorn shoots.
327
00:15:06,567 --> 00:15:09,166
I love the fact that you've
separated yourself
328
00:15:09,166 --> 00:15:12,333
from the other chefs by
doing a cold preparation.
329
00:15:12,767 --> 00:15:13,900
Yes, chef.
330
00:15:13,900 --> 00:15:16,000
And finally chef Matthew
what have you made?
331
00:15:16,000 --> 00:15:18,166
I have made a seared scallop.
332
00:15:18,166 --> 00:15:20,467
with a popcorn shoot gremolata
333
00:15:20,467 --> 00:15:22,900
and a honey sriracha glace.
334
00:15:22,900 --> 00:15:25,767
I was going for more of
a small bite for an appetizer
335
00:15:25,767 --> 00:15:27,867
um, trying not
to over fill you guys
336
00:15:27,867 --> 00:15:29,567
What inspired this dish
for you, chef?
337
00:15:29,567 --> 00:15:31,800
I travelled South east
Asia twice
338
00:15:31,800 --> 00:15:34,467
and I really wanted to bring
what I've learned
to your plate.
339
00:15:34,467 --> 00:15:36,166
Matthew, this is
a beautiful dish.
340
00:15:36,867 --> 00:15:38,467
It's... It's delicious.
341
00:15:38,467 --> 00:15:41,100
[Marc] I like the whole
composition, the scallops
cooked perfectly,
342
00:15:41,100 --> 00:15:44,767
but I think seasoning,
it just needs salt and it
needs salt in here.
343
00:15:44,767 --> 00:15:47,467
Is it an appetizer?
Is it an [indistinct]
344
00:15:47,467 --> 00:15:50,000
Yeah... a little tapas,
you know.
345
00:15:50,000 --> 00:15:52,100
I love the idea
of the cashews.
346
00:15:52,100 --> 00:15:55,166
But the unroasted cashews
is the problem.
347
00:15:56,367 --> 00:15:57,800
[Brooke] Did you taste
the gummy pickle?
348
00:15:57,800 --> 00:16:00,867
I do, I just get that
brininess to it.
349
00:16:00,867 --> 00:16:02,867
Which I think works with
the fish sauce.
350
00:16:02,867 --> 00:16:03,867
So good job.
351
00:16:03,867 --> 00:16:06,367
I appreciate that, thank you
very much.
352
00:16:06,367 --> 00:16:09,367
Okay, three of you will
have a chance to learn from
your mistakes
353
00:16:09,367 --> 00:16:10,700
in the next round.
354
00:16:13,367 --> 00:16:16,000
Over cooked is a little worse
than under cooked
for a scallop.
355
00:16:16,000 --> 00:16:20,667
So, Vicky's gonna be chopped
for over cooking her scallops.
356
00:16:20,667 --> 00:16:25,533
I feel a little shaky, but
that's okay because we
all have harsh critiques.
357
00:16:40,367 --> 00:16:43,033
Whose dish is
on the chopping block?
358
00:16:52,967 --> 00:16:57,066
[Ted] Chef Sydney, you've
been chopped. Judges...
359
00:16:57,066 --> 00:17:00,066
Sydney, you picked something
that was very difficult,
getting a...
360
00:17:00,066 --> 00:17:02,300
a ceviche right is tricky.
361
00:17:02,300 --> 00:17:06,367
Unfortunately, we felt the
scallops were cut haphazardly
and under seasoned.
362
00:17:06,367 --> 00:17:07,400
We had to chop you.
363
00:17:07,400 --> 00:17:08,867
Thank you so much
for the opportunity.
364
00:17:08,867 --> 00:17:11,500
I should have cared
for the scallops
a little bit more.
365
00:17:11,500 --> 00:17:13,066
Thank you.
366
00:17:13,066 --> 00:17:17,233
I had an opportunity and
I came and I tried to conquer
it as best as I could.
367
00:17:21,300 --> 00:17:24,500
[Ted] Chef Vicky, chef Austin,
chef Matthew,
368
00:17:24,500 --> 00:17:28,500
collect yourself for
a thrilling 30 minutes
in the Chopped kitchen.
369
00:17:28,500 --> 00:17:29,600
You got this.
370
00:17:29,600 --> 00:17:31,100
-We got this.
-We got this.
371
00:17:31,100 --> 00:17:32,400
Got it.
372
00:17:32,400 --> 00:17:33,433
Second basket.
373
00:17:39,100 --> 00:17:40,333
Open it up.
374
00:17:41,200 --> 00:17:43,200
[laughs]
375
00:17:43,200 --> 00:17:47,000
And you'll be making
entrees with lasagna soup.
376
00:17:47,000 --> 00:17:49,400
-Baby turnips.
-Are these turnips?
377
00:17:49,400 --> 00:17:51,266
[Ted] Turnips.
378
00:17:51,266 --> 00:17:53,300
[Austin] Turnips have a great
peppery bite
379
00:17:53,300 --> 00:17:56,000
it's one of my favorite
vegetables to work with.
380
00:17:56,000 --> 00:17:57,867
Cutlet veal, nice.
381
00:17:57,867 --> 00:17:59,066
[Ted] ... Veal cutlet
382
00:17:59,767 --> 00:18:01,400
Crispy onions, sick.
383
00:18:01,400 --> 00:18:03,166
[Ted] ... and crispy
onions snacks.
384
00:18:03,166 --> 00:18:04,767
I got some ideas already
rolling through my head.
385
00:18:04,767 --> 00:18:08,767
Crispy onion snacks.
I'm gonna use those to bread
the veal cutlet.
386
00:18:08,767 --> 00:18:10,266
I think I know
where I'm going.
387
00:18:10,266 --> 00:18:13,133
[Ted] Thirty minutes to solve
this culinary puzzle.
388
00:18:14,367 --> 00:18:15,333
Clock starts now.
389
00:18:16,600 --> 00:18:19,133
Yay, go chefs. Go, go, go.
390
00:18:21,000 --> 00:18:24,066
Good lasagna soup.
I instantly think I need
to make it into a sauce.
391
00:18:24,767 --> 00:18:27,200
And I instantly think pasta.
392
00:18:27,200 --> 00:18:28,567
I'm making fried veal...
393
00:18:29,600 --> 00:18:32,867
with some puttanesca sauce.
394
00:18:32,867 --> 00:18:36,300
I add capers and olives
to give it that
puttanesca look.
395
00:18:36,300 --> 00:18:38,300
Anybody got
crushed red pepper?
396
00:18:38,300 --> 00:18:40,767
Red pepper flakes to just
add some heat.
397
00:18:40,767 --> 00:18:42,767
At first I didn't
wanna compete.
398
00:18:43,867 --> 00:18:46,667
I was nervous about
who I was gonna go up
against?
399
00:18:46,667 --> 00:18:50,667
-Woo-hoo!
-And my competitors are
not making it easy.
400
00:18:50,667 --> 00:18:52,467
But I'm really good
at what I do
401
00:18:52,467 --> 00:18:56,000
and I wanna prove that
I got what it takes to be
a champion
402
00:18:56,000 --> 00:18:57,767
and take home that
ten thousand dollars.
403
00:18:59,700 --> 00:19:01,867
[Vicky] Veal cutlets.
For this round
404
00:19:01,867 --> 00:19:06,367
I am hoping to show more
of a creole ancient flare.
405
00:19:06,367 --> 00:19:11,767
I am making crispy onion
veal cutlet with seared
turnips and creole sauce.
406
00:19:11,767 --> 00:19:14,166
Any creole sauce
is tomato based.
407
00:19:14,166 --> 00:19:17,600
So, I'm using the lasagna
sauce to make the
creole sauce,
408
00:19:17,600 --> 00:19:24,467
some chicken broth, add some
orange juice, some sauteed
onions with some tomato paste,
409
00:19:24,467 --> 00:19:26,467
and I added
some pepper flakes.
410
00:19:26,467 --> 00:19:30,333
I'm very confident that I will
showcase my talent.
411
00:19:33,867 --> 00:19:35,500
Chefs, 40 minutes
left on the clock.
412
00:19:35,500 --> 00:19:37,600
-[indistinct]
-Feeling great.
413
00:19:37,600 --> 00:19:41,767
Based on the judges critique
I need to really tighten up
some of those techniques
414
00:19:41,767 --> 00:19:43,266
that I made a miss
in the first round.
415
00:19:44,467 --> 00:19:47,166
I'm making mushroom
and olives stuffed
veal cutlet.
416
00:19:48,200 --> 00:19:49,834
Roasted turnips,
417
00:19:50,567 --> 00:19:52,133
herbal potatoes,
418
00:19:53,000 --> 00:19:55,600
crispy onion and lasagna soup,
419
00:19:55,600 --> 00:19:57,367
red wine reduction sauce.
420
00:19:58,600 --> 00:20:01,066
I'm thinking that the
crispy onion,
421
00:20:01,066 --> 00:20:04,233
it kind of be a thickening
agent for my reduced red wine.
422
00:20:06,400 --> 00:20:09,567
The challenge of the
basket is going to be the
lasagna soup.
423
00:20:09,567 --> 00:20:12,000
It's got so many different
layers to it.
424
00:20:12,000 --> 00:20:15,500
It's got your ground beef,
your noodles, the ricotta
and parmesan.
425
00:20:15,500 --> 00:20:19,166
-Vicky, what are you making?
-Some onion crusted veal.
426
00:20:19,166 --> 00:20:21,000
[Marc] The veal cutlets
are actually so thin,
427
00:20:21,000 --> 00:20:24,166
you don't wanna over cook
them, you just bread it
and quickly fry it.
428
00:20:24,166 --> 00:20:27,600
When you're breading
something, you're breading it
because you want the texture.
429
00:20:27,600 --> 00:20:29,767
With the crispy
onion snacks,
430
00:20:29,767 --> 00:20:33,000
the chances of it
disintegrating is--
is really high.
431
00:20:33,000 --> 00:20:35,600
[Brooke] Vicky and Matthew
are both breading
their cutlets.
432
00:20:35,600 --> 00:20:37,767
But Matthew went
a traditional breading,
433
00:20:37,767 --> 00:20:40,300
flour, egg and breadcrumb,
434
00:20:40,300 --> 00:20:43,066
whereas Vicky went
straight breadcrumb.
435
00:20:43,066 --> 00:20:45,700
That extra layer
that Matthew has
436
00:20:45,700 --> 00:20:48,166
is gonna protect the veal.
437
00:20:48,166 --> 00:20:50,000
[Matthew] I wanna fry
the veal cutlets.
438
00:20:50,000 --> 00:20:52,367
It would go perfect
with a pasta.
439
00:20:52,367 --> 00:20:54,500
-[Maneet] Matthew deep frying
the veal is a great idea,
-[Brooke] Yeah.
440
00:20:54,500 --> 00:20:56,433
because it'll be in and out.
441
00:20:58,166 --> 00:21:02,400
Austin is going ahead
and stuffing his veal.
442
00:21:02,400 --> 00:21:05,667
He wants to roll his mushrooms
inside of his veal.
443
00:21:05,667 --> 00:21:07,367
I think he's bitten off
more than he can chew,
444
00:21:07,367 --> 00:21:09,033
because he's gotta get this
in the oven.
445
00:21:12,867 --> 00:21:14,667
[Matthew]
This dish is coming together
in a great direction,
446
00:21:14,667 --> 00:21:17,066
but I have to figure out a way
to use the turnips.
447
00:21:17,066 --> 00:21:20,133
The best way to do that
was to mandolin them,
448
00:21:20,700 --> 00:21:22,367
and put them in the fryer.
449
00:21:22,367 --> 00:21:24,000
[Brooke]
Turnips are really underrated.
450
00:21:24,000 --> 00:21:27,500
They have this peppery,
almost radish-y flavor.
451
00:21:27,500 --> 00:21:30,567
They kind of take on
any flavor that you give them.
452
00:21:31,767 --> 00:21:33,667
Chefs,
five minutes to get it done.
453
00:21:38,100 --> 00:21:41,133
Turnips, I seasoned them
and I seared them.
454
00:21:42,767 --> 00:21:44,667
I'm bringing potatoes
to the party,
455
00:21:44,667 --> 00:21:48,600
because I know
my creole sauce
is gonna be pungent,
456
00:21:48,600 --> 00:21:50,834
and I need something
to taper it off.
457
00:21:51,867 --> 00:21:54,000
Being in second round
feels great,
458
00:21:54,000 --> 00:21:55,867
but third round,
459
00:21:55,867 --> 00:21:57,367
that's the ultimate goal.
460
00:21:57,367 --> 00:21:58,667
Not going home for no salt.
461
00:22:02,600 --> 00:22:04,166
[Austin] Moving forward
in this competition
462
00:22:04,166 --> 00:22:07,433
would mean everything so far
has paid off.
463
00:22:07,967 --> 00:22:09,767
Getting to the final round
464
00:22:09,767 --> 00:22:11,600
is just
such an accomplishment,
465
00:22:11,600 --> 00:22:14,667
and I just hope that
my veal is properly cooked.
466
00:22:16,000 --> 00:22:17,467
Less than a minute to go.
467
00:22:18,266 --> 00:22:19,266
[Maneet] In the first round,
468
00:22:19,266 --> 00:22:21,000
Vicky gave us scallops
which were overcooked.
469
00:22:21,000 --> 00:22:22,600
So she has to keep an eye out
470
00:22:22,600 --> 00:22:25,000
to make sure that
she's not overcooking
471
00:22:25,000 --> 00:22:26,433
the veal in this round.
472
00:22:27,066 --> 00:22:28,333
[Ted] You got 20 seconds.
473
00:22:29,600 --> 00:22:31,567
[Matthew]
This is my first time
frying turnips.
474
00:22:32,967 --> 00:22:34,400
I don't think
I have enough crisp,
475
00:22:34,400 --> 00:22:36,867
but I have to get them
on the plate.
476
00:22:36,867 --> 00:22:40,600
This basket
doesn't come together
like the first basket.
477
00:22:40,600 --> 00:22:42,467
So I'm feeling
a little bit more frantic.
478
00:22:42,467 --> 00:22:45,400
[Ted] Pull those plates
together now, chefs.
479
00:22:45,400 --> 00:22:48,567
-Ten, nine, eight,
-[Maneet] Come on! Let's go!
480
00:22:48,567 --> 00:22:55,967
[Ted] seven, six, five,
four, three, two, one.
481
00:22:55,967 --> 00:22:57,834
-Time's up!
-[all applauding]
482
00:23:03,367 --> 00:23:04,967
[Vicky] I brought
my creole flavors,
483
00:23:04,967 --> 00:23:07,500
so there's nothing crazy
going on in the plate.
484
00:23:07,500 --> 00:23:09,233
I'll let the ingredients
speak for themselves.
485
00:23:12,700 --> 00:23:14,166
[Matthew] I'm worried
about the fried turnips
a little bit.
486
00:23:14,166 --> 00:23:15,600
Hopefully,
they got a nice crisp.
487
00:23:15,600 --> 00:23:16,867
But we'll see what happens.
488
00:23:25,266 --> 00:23:29,000
[Ted] Chefs,
your second basket
contained lasagna soup,
489
00:23:29,000 --> 00:23:34,066
turnips, veal cutlets
and crispy onion snacks.
490
00:23:34,066 --> 00:23:35,667
Chef Vicky, what do we have?
491
00:23:35,667 --> 00:23:39,600
I made for you
a crispy onion veal cutlet,
492
00:23:39,600 --> 00:23:42,600
with seared turnips,
mashed potatoes,
493
00:23:42,600 --> 00:23:44,166
and a creole sauce.
494
00:23:44,867 --> 00:23:46,066
[Maneet]
Where do you work now?
495
00:23:46,066 --> 00:23:47,233
[Vicky] I'm a business owner.
496
00:23:47,233 --> 00:23:50,467
I own one of the largest
commissary kitchen
in South Florida.
497
00:23:50,467 --> 00:23:54,600
I also own a--
a ghost kitchen model
called Gumbo Twist,
498
00:23:54,600 --> 00:23:56,800
and I teach
at my former university.
499
00:23:56,800 --> 00:23:58,200
-So just-- just food jobs?
-How do you have time
to be here?
500
00:23:58,200 --> 00:24:00,867
-No, and I have three kids,
so, yes.
-[Maneet] Just, yeah. Oh.
501
00:24:00,867 --> 00:24:02,367
The toughest of all jobs.
502
00:24:02,367 --> 00:24:04,600
So I'm here for all moms.
[laughs]
503
00:24:04,600 --> 00:24:07,500
You can have a family
and you can move forward
504
00:24:07,500 --> 00:24:09,433
and follow your passion.
505
00:24:11,200 --> 00:24:13,300
What inspired you
to go in this direction, chef?
506
00:24:13,300 --> 00:24:16,300
In Haiti,
we use a lot of spicy food.
507
00:24:16,300 --> 00:24:17,567
I wanted to bring in
my culture
508
00:24:17,567 --> 00:24:18,867
with the creole sauce.
509
00:24:18,867 --> 00:24:20,066
Your creole sauce,
510
00:24:22,767 --> 00:24:24,266
I'm loving it.
511
00:24:24,266 --> 00:24:25,333
Oh. [sighs in relief]
512
00:24:26,700 --> 00:24:27,700
There's so much flavor.
513
00:24:27,700 --> 00:24:30,166
I love all the spices
that you added.
514
00:24:30,166 --> 00:24:32,500
Great cooking
going on over here.
515
00:24:32,500 --> 00:24:35,867
The crispy onions
on top of the veal
516
00:24:35,867 --> 00:24:39,634
gives a depth of flavor to it,
which makes it so yummy.
517
00:24:39,867 --> 00:24:41,367
Delicious.
518
00:24:41,367 --> 00:24:44,233
The turnip has been cooked
perfectly.
519
00:24:46,066 --> 00:24:48,266
The mashed potatoes are--
are fine.
520
00:24:48,266 --> 00:24:50,266
I don't know
that you needed them.
521
00:24:50,266 --> 00:24:52,100
My issue with your veal
522
00:24:52,100 --> 00:24:54,600
is that the breading
really kind of fell off.
523
00:24:54,600 --> 00:24:57,467
It's not adhering
to the actual meat.
524
00:24:57,467 --> 00:24:58,967
It doesn't keep
it's crispiness.
525
00:24:58,967 --> 00:25:00,066
It's a little bit soggy.
526
00:25:00,066 --> 00:25:01,166
The flavors are there.
527
00:25:01,166 --> 00:25:02,100
Uh, you see the--
528
00:25:02,100 --> 00:25:03,867
there's a lot of oil
coming out.
529
00:25:03,867 --> 00:25:07,767
-I got some actual
lasagna pieces in my sauce.
-[Vicky laughs] I know.
530
00:25:07,767 --> 00:25:08,867
Snuck in there.
531
00:25:08,867 --> 00:25:10,500
You kept this pretty simple.
532
00:25:10,500 --> 00:25:12,800
Turnips, I agree,
absolutely delicious.
533
00:25:12,800 --> 00:25:14,467
Uh, nice composition.
534
00:25:14,467 --> 00:25:15,467
Thank you.
535
00:25:15,467 --> 00:25:17,066
[Ted] Next,
we go to chef Austin.
536
00:25:17,066 --> 00:25:21,967
[Austin] I made for you
a mushroom and kalamata
olive stuffed veal cutlet,
537
00:25:21,967 --> 00:25:26,600
a crispy onion and lasagna
wine reduction sauce,
[chuckles]
538
00:25:26,600 --> 00:25:29,467
roasted turnips
and herbal potatoes,
539
00:25:29,467 --> 00:25:31,233
and a fresh salad
with rugelach.
540
00:25:32,300 --> 00:25:35,000
Growing up
in a small farm town
in Pennsylvania,
541
00:25:35,000 --> 00:25:38,166
we let fresh,
local vegetables shine.
542
00:25:38,166 --> 00:25:39,600
Turnips with potatoes,
543
00:25:39,600 --> 00:25:41,767
it's like a German match
made in heaven.
544
00:25:42,500 --> 00:25:45,066
This whole dish
is very bright.
545
00:25:45,667 --> 00:25:47,600
Your turnips have a nice bite.
546
00:25:47,600 --> 00:25:49,567
They could've used a little--
a bit more caramelization.
547
00:25:49,567 --> 00:25:51,867
But I do love
the flavor of it.
548
00:25:51,867 --> 00:25:54,834
I just think the veal
is massively overcooked
549
00:25:56,467 --> 00:25:58,367
in some areas,
550
00:25:58,367 --> 00:26:00,800
and sort of undercooked
in other areas.
551
00:26:00,800 --> 00:26:02,400
[Marc]
Definitely two different cooks
on it.
552
00:26:02,400 --> 00:26:03,667
I love the flavor
you got in there.
553
00:26:03,667 --> 00:26:07,266
I just think that
you needed more time
to go to do this properly.
554
00:26:07,867 --> 00:26:09,367
How'd you make
this sauce again?
555
00:26:09,367 --> 00:26:12,367
[Austin] Crispy onions
and the lasagna soup.
556
00:26:12,367 --> 00:26:14,500
That was kind of like,
the thickening agent
for my sauce.
557
00:26:14,500 --> 00:26:15,600
It must be the crispy onions.
558
00:26:15,600 --> 00:26:17,500
It's giving it
a little weird texture.
559
00:26:17,500 --> 00:26:19,934
-It's like a little--
little graininess.
-Grainy, yeah.
560
00:26:20,867 --> 00:26:22,467
[Maneet] Flavor wise, great.
561
00:26:22,467 --> 00:26:25,667
Execution wise,
you faltered in a few places.
562
00:26:26,066 --> 00:26:26,934
Thank you, chef.
563
00:26:28,166 --> 00:26:29,600
[Ted] Finally, chef Matthew.
564
00:26:29,600 --> 00:26:31,467
[Matthew]
This would be a fried veal,
565
00:26:31,467 --> 00:26:34,233
with a puttanesca
alla vodka sauce.
566
00:26:37,100 --> 00:26:38,867
Career highlights for you,
chef.
567
00:26:38,867 --> 00:26:41,100
I was the team chef
for the Florida Panthers.
568
00:26:41,100 --> 00:26:42,166
I worked for the Four Seasons
569
00:26:42,166 --> 00:26:43,967
in Denver, Colorado,
for four and a half years.
570
00:26:43,967 --> 00:26:45,867
And then from there,
became a yacht chef.
571
00:26:45,867 --> 00:26:47,500
Travelled all around the US.
572
00:26:47,500 --> 00:26:50,500
And now, I have made my way
into the private sector,
573
00:26:50,500 --> 00:26:52,700
and well, I have the most
unbelievable clients,
574
00:26:52,700 --> 00:26:54,800
and I'm really grateful
for that.
575
00:26:54,800 --> 00:26:57,066
Puttanesca
and vodka sauce together,
576
00:26:57,066 --> 00:26:59,400
the mixture is not really
working out that great.
577
00:26:59,400 --> 00:27:01,567
I think
you should've just stuck
with one direction on this.
578
00:27:03,266 --> 00:27:05,166
I think you were just
really heavy handed
579
00:27:05,166 --> 00:27:06,166
with the cream here.
580
00:27:06,166 --> 00:27:09,066
It feels like a rich,
heavy bowl of food.
581
00:27:09,066 --> 00:27:10,266
Which is interesting,
because the--
582
00:27:10,266 --> 00:27:14,500
the fried veal feels like
the lightest element
on the plate.
583
00:27:14,500 --> 00:27:16,867
Turnips, I actually found them
to be light and crisp,
584
00:27:16,867 --> 00:27:18,100
and-- and fun.
585
00:27:18,100 --> 00:27:21,100
The veal is delicious.
The breading, great.
586
00:27:21,100 --> 00:27:23,100
[Marc] Breading,
it's nice and flavorful.
587
00:27:23,100 --> 00:27:24,500
But from the--
your first round,
588
00:27:24,500 --> 00:27:28,467
I really thought
you were gonna get something
a little more elevated.
589
00:27:28,467 --> 00:27:30,700
It was really tough to put
those ingredients together.
590
00:27:30,700 --> 00:27:32,700
You could--
you can sort of tell.
591
00:27:32,700 --> 00:27:34,066
[Brooke]
And maybe that's not fair.
592
00:27:34,066 --> 00:27:36,266
Maybe you don't hold someone
to a higher standard
593
00:27:36,266 --> 00:27:38,867
-because you know
what they're capable of.
-[Maneet] No, no-- well.
594
00:27:38,867 --> 00:27:40,533
-You do. You do.
-[Brooke laughs] You--
595
00:27:41,700 --> 00:27:44,700
Which two chefs have advanced
to the next round?
596
00:27:44,700 --> 00:27:46,066
We'll find out soon.
597
00:27:47,767 --> 00:27:50,600
[Matthew] I breaded my veal
really well.
598
00:27:50,600 --> 00:27:52,767
Flavors are off a little bit,
sometimes it happens.
599
00:27:52,767 --> 00:27:55,200
[Vicky] Yes,
I had a few technical stuff,
600
00:27:55,200 --> 00:27:57,700
but I'm feeling awesome.
601
00:27:57,700 --> 00:28:00,967
I was just not super familiar
with cooking veal,
602
00:28:00,967 --> 00:28:04,467
and ultimately,
I get a little worried.
603
00:28:17,367 --> 00:28:19,367
As we move along
in this competition,
604
00:28:19,367 --> 00:28:21,634
another chef
must be left behind.
605
00:28:23,667 --> 00:28:27,533
So, who's dish
is on the chopping block?
606
00:28:37,967 --> 00:28:40,100
Chef Austin,
you've been chopped.
607
00:28:40,100 --> 00:28:41,800
Judges?
608
00:28:41,800 --> 00:28:44,000
Chef Austin, you gave us
a really ambitious dish,
609
00:28:44,000 --> 00:28:45,467
and we applaud you for that.
610
00:28:45,467 --> 00:28:48,367
Unfortunately,
the unevenness of the cook
611
00:28:48,367 --> 00:28:50,567
gave us some pieces
that were overcooked,
612
00:28:50,567 --> 00:28:52,567
and also some pieces
that were undercooked.
613
00:28:52,567 --> 00:28:53,567
And then your sauce
614
00:28:53,567 --> 00:28:56,100
which contains two
of the basket ingredients,
615
00:28:56,100 --> 00:28:58,000
the consistency was gritty,
616
00:28:58,000 --> 00:28:59,767
and we just
couldn't get past it.
617
00:28:59,767 --> 00:29:01,367
And so, we had to chop you.
618
00:29:01,367 --> 00:29:02,333
Thank you.
619
00:29:03,567 --> 00:29:05,567
Pretty bummed right now.
[chuckles]
620
00:29:05,567 --> 00:29:08,000
But I'm gonna take
the mistakes that I made,
621
00:29:08,000 --> 00:29:10,834
and try to focus
on what I can improve.
622
00:29:13,467 --> 00:29:16,800
[Vicky] It's very close
that I could win $10,000.
623
00:29:16,800 --> 00:29:19,100
I'm feeling so proud
of myself.
624
00:29:19,100 --> 00:29:22,100
I represent moms,
I represent women of color,
625
00:29:22,100 --> 00:29:25,200
I represent women
in the food industry.
626
00:29:25,200 --> 00:29:27,266
[Matthew] There were
some mistakes made
in the entree round.
627
00:29:27,266 --> 00:29:28,467
Going into the dessert round,
628
00:29:28,467 --> 00:29:32,367
I'm gonna focus on plating,
texture and flavors.
629
00:29:32,367 --> 00:29:34,100
I'm ready to take this home
to South Florida.
630
00:29:34,100 --> 00:29:35,100
I'm ready for you.
631
00:29:35,100 --> 00:29:37,934
Let's see if you're fired up
about what's in these.
632
00:29:40,900 --> 00:29:42,266
Get in
to your dessert baskets.
633
00:29:43,000 --> 00:29:45,166
-Ah.
-Ah, let's go.
634
00:29:45,667 --> 00:29:46,667
All right.
635
00:29:46,667 --> 00:29:49,367
[Ted] And you're looking
at a bento cake...
636
00:29:49,367 --> 00:29:50,700
Honeydew?
637
00:29:50,700 --> 00:29:52,667
We have some honeydew.
638
00:29:52,667 --> 00:29:54,367
[Ted] ...honeydew melon,...
639
00:29:54,367 --> 00:29:55,700
[Matthew] I see
the honeydew melon,
640
00:29:55,700 --> 00:29:57,867
and I'm instantly thinking,
I'm making a sorbet.
641
00:29:57,867 --> 00:29:59,100
Pretzel salt?
642
00:29:59,100 --> 00:30:00,367
[Ted] ...pretzel salt,...
643
00:30:00,367 --> 00:30:02,367
Spicy mango ice pop.
644
00:30:02,367 --> 00:30:05,000
[Ted] ...and spicy mango pops.
645
00:30:05,000 --> 00:30:06,066
It's gorgeous.
646
00:30:06,066 --> 00:30:09,800
Remember, presentation,
taste and creativity
all count.
647
00:30:09,800 --> 00:30:13,100
[Vicky] These four ingredients
for the dessert round
are very challenging.
648
00:30:13,100 --> 00:30:14,333
I'm a little bit worried.
649
00:30:16,000 --> 00:30:18,100
Your 30 minute round
starts now.
650
00:30:18,100 --> 00:30:20,433
-[all applauding]
-[Maneet] Yay, good job,
go, go, go!
651
00:30:21,200 --> 00:30:23,266
[Brooke] I love
a good dessert round.
652
00:30:23,266 --> 00:30:25,567
[Ted] Judges,
that bento cake is adorable,
653
00:30:25,567 --> 00:30:26,767
the honeydew looks ripe,
654
00:30:26,767 --> 00:30:29,367
but is there a dessert
in this basket?
655
00:30:29,367 --> 00:30:31,467
That is the trick
of the basket.
656
00:30:31,467 --> 00:30:33,000
The four individual
ingredients
657
00:30:33,000 --> 00:30:36,100
are beautiful ingredients
by themselves.
658
00:30:36,100 --> 00:30:38,634
And these two chefs
will have to connect the dots.
659
00:30:39,100 --> 00:30:40,133
I'm feeling good.
660
00:30:40,133 --> 00:30:43,100
I feel extremely relieved
that I didn't get chopped.
661
00:30:43,100 --> 00:30:45,100
It was really tough to out
those ingredients together.
662
00:30:45,100 --> 00:30:46,767
You could--
You can sort of tell.
663
00:30:48,266 --> 00:30:49,900
I have to redeem myself.
664
00:30:49,900 --> 00:30:51,767
[Marc]
Matthew was so far ahead
in the first round.
665
00:30:51,767 --> 00:30:53,767
Head and shoulders
above everybody else.
666
00:30:53,767 --> 00:30:55,266
But then,
when it came to main course,
667
00:30:55,266 --> 00:30:56,967
Matthew, you know,
I think he faltered.
668
00:30:56,967 --> 00:30:58,667
[Maneet] Vicky took
the entree round,
669
00:30:58,667 --> 00:31:01,100
and Matthew took the,
uh, appetizer.
670
00:31:01,100 --> 00:31:02,000
[Matthew] For my dessert,
671
00:31:02,000 --> 00:31:03,700
I'm making sweet
honeydew sorbet,
672
00:31:03,700 --> 00:31:07,100
and a raspberry spicy mango
pop sauce.
673
00:31:07,100 --> 00:31:09,567
I dig that flavor,
that's good.
674
00:31:09,567 --> 00:31:10,767
Hey, Matthew,
what are you making?
675
00:31:10,767 --> 00:31:14,100
[Matthew] Raspberry compote
for my raspberry sauce.
676
00:31:14,100 --> 00:31:18,000
I reduce down the mango,
and I add raspberries.
677
00:31:18,000 --> 00:31:19,567
It's tasty.
678
00:31:19,567 --> 00:31:21,166
[Maneet] So,
these bento cakes apparently,
679
00:31:21,166 --> 00:31:23,266
are the current rage
right now.
680
00:31:23,266 --> 00:31:25,200
It's just a plain vanilla cake
681
00:31:25,200 --> 00:31:28,100
and a buttercream icing
all around.
682
00:31:28,100 --> 00:31:30,100
And they can be put
in bento boxes.
683
00:31:30,100 --> 00:31:32,700
Bento boxes are lunch boxes.
684
00:31:32,700 --> 00:31:34,767
[Matthew] I have to use
this bento cake somehow.
685
00:31:34,767 --> 00:31:36,367
So I use
the white chocolate ganache
686
00:31:36,367 --> 00:31:37,867
in my raspberry sauce.
687
00:31:39,767 --> 00:31:41,667
Let's go, baby!
688
00:31:41,667 --> 00:31:44,467
[Vicky]
This is the third round,
and I'm so close,
689
00:31:44,467 --> 00:31:46,533
and I'm just feeling ecstatic.
690
00:31:47,100 --> 00:31:48,433
I just need to bring it.
691
00:31:49,367 --> 00:31:51,967
I'm making toasted bento cake
692
00:31:51,967 --> 00:31:56,200
with a mint honeydew sorbet,
and spicy mango custard.
693
00:31:56,200 --> 00:31:58,467
Vicky's charring her melon.
694
00:31:58,467 --> 00:31:59,667
[Marc] I was seeing that.
695
00:31:59,667 --> 00:32:02,333
-Grilled melon in a dessert?
-[laughs]
696
00:32:03,767 --> 00:32:05,166
[Vicky]
Grilling honeydew melon
697
00:32:06,367 --> 00:32:10,467
will bring out
the caramelized sugars
of that honey dew,
698
00:32:10,467 --> 00:32:12,734
uh, to give it
another depth of flavor
699
00:32:14,200 --> 00:32:15,767
with the custard.
700
00:32:15,767 --> 00:32:18,767
I take my pops
and I reduce them.
701
00:32:18,767 --> 00:32:21,100
I add some cream,
some milk and rum.
702
00:32:21,100 --> 00:32:24,667
That's just how we do desserts
in the Caribbean.
703
00:32:24,667 --> 00:32:26,367
[Ted] Twenty minutes
left on the clock.
704
00:32:26,367 --> 00:32:29,667
[Vicky] The spicy mango pop
is already full of flavors,
705
00:32:29,667 --> 00:32:32,567
that I just had to add
some milk and reduce it.
706
00:32:32,567 --> 00:32:34,166
Cornstarch, cornstarch.
707
00:32:34,166 --> 00:32:37,100
With some cornstarch,
I'll make a eggless custard.
708
00:32:37,100 --> 00:32:38,800
[Matthew]
For my honeydew sorbet,
709
00:32:38,800 --> 00:32:40,266
and I'm peeling my honeydew,
710
00:32:40,266 --> 00:32:42,000
blending it up
with some agave.
711
00:32:42,000 --> 00:32:44,333
and getting it
into the ice cream maker ASAP.
712
00:32:47,667 --> 00:32:50,000
[Vicky]
With the honeydew
melon sorbet,
713
00:32:50,000 --> 00:32:51,767
if you add some herbs
like mint,
714
00:32:51,767 --> 00:32:53,467
a little bit of simple syrup,
715
00:32:53,467 --> 00:32:55,467
that will go a long way.
716
00:32:55,467 --> 00:32:57,567
Matthew makes it
to the machine before me.
717
00:32:57,567 --> 00:33:00,266
If I can't get that sorbet
into the machine,
718
00:33:00,266 --> 00:33:01,934
that's a big compliment.
719
00:33:02,767 --> 00:33:04,900
Now, I'm a little bit worried.
720
00:33:04,900 --> 00:33:07,634
Vicky, it almost seems like
she's unravelling right now.
721
00:33:09,266 --> 00:33:11,367
-Ten minutes
to get this done, chefs.
-[Maneet] Whoo!
722
00:33:11,367 --> 00:33:13,900
$10,000 on the line.
723
00:33:13,900 --> 00:33:15,533
I don't know what I'm doing.
724
00:33:21,800 --> 00:33:23,667
-[Maneet] Vicky.
-[Vicky groans]
725
00:33:23,667 --> 00:33:25,266
She's unravelling right now.
726
00:33:25,266 --> 00:33:27,367
[Ted] Matthew has gotten into
the ice cream machine first.
727
00:33:27,367 --> 00:33:28,266
[Vicky sighs]
728
00:33:28,266 --> 00:33:30,266
Now Vicky also wants
in there.
729
00:33:30,266 --> 00:33:32,533
Battle of the ice cream
machine, love it.
730
00:33:35,266 --> 00:33:37,533
Looks like Matthew's sorbet--
Looks like it might've worked.
731
00:33:39,100 --> 00:33:40,800
[Matthew] It's perfectly done,
so I get it in a bowl,
732
00:33:40,800 --> 00:33:42,667
and get it
right into the blast chiller.
733
00:33:42,667 --> 00:33:44,100
[Vicky]
In time for me to plate,
734
00:33:44,100 --> 00:33:45,834
I need about six
to eight minutes
735
00:33:46,266 --> 00:33:47,600
to get my sorbet in.
736
00:33:47,600 --> 00:33:49,800
[Ted]
She could make that sorbet
in about six minutes.
737
00:33:49,800 --> 00:33:51,600
Not a lot of wiggle room
for her.
738
00:33:51,600 --> 00:33:53,767
I'm feeling real good.
[chuckles]
739
00:33:53,767 --> 00:33:55,767
I know that I need to add
something to the plate.
740
00:33:56,800 --> 00:33:58,467
So I'm gonna make
a blueberry compote.
741
00:33:58,467 --> 00:34:00,467
I get my blueberries
in the pan,
742
00:34:00,467 --> 00:34:03,066
end up adding some maple syrup
and my pretzel salt.
743
00:34:03,066 --> 00:34:04,667
[Brooke] Pretzel salt
is just that, right?
744
00:34:04,667 --> 00:34:06,567
It's salty, it's crunchy.
745
00:34:06,567 --> 00:34:08,066
It has a great texture.
746
00:34:12,667 --> 00:34:14,066
Two minute warning here,
chefs.
747
00:34:14,066 --> 00:34:16,467
All four ingredients
on the plate!
748
00:34:18,367 --> 00:34:19,500
For the texture,
749
00:34:19,500 --> 00:34:22,634
I'm going to make
graham crackers
pistachio crumble.
750
00:34:23,700 --> 00:34:27,367
I'm adding my pretzel salt
and the raspberries
as I grind it.
751
00:34:27,367 --> 00:34:30,567
[Maneet] Chefs,
$10,000 on the line!
752
00:34:30,567 --> 00:34:35,500
Ten, nine, eight, seven, six,
753
00:34:35,500 --> 00:34:41,166
five, four, three, two, one.
754
00:34:41,166 --> 00:34:43,734
-Time's up.
-[all applauding]
755
00:34:46,700 --> 00:34:49,100
[Vicky] I added some pistachio
for crunch.
756
00:34:49,100 --> 00:34:50,900
The cake, the sauce.
757
00:34:50,900 --> 00:34:52,433
So hopefully,
it comes all together.
758
00:34:54,166 --> 00:34:55,900
[Matthew]
I got a little bit of sweet,
a little salty.
759
00:34:55,900 --> 00:34:57,166
And a little bit of creamy,
760
00:34:57,166 --> 00:34:59,166
with that cake mixture,
and the--
with the raspberries.
761
00:34:59,166 --> 00:35:02,634
I think it's the perfect dish
for me to take home the win.
762
00:35:06,767 --> 00:35:08,567
Chefs,
inside your dessert basket,
763
00:35:08,567 --> 00:35:12,467
you found a bento cake,
honeydew melon,
764
00:35:12,467 --> 00:35:16,567
pretzel salt
and spicy mango pops.
765
00:35:16,567 --> 00:35:18,166
Chef Matthew, what do we have?
766
00:35:18,166 --> 00:35:21,667
Today I made for you
a sweet honeydew sorbet
767
00:35:21,667 --> 00:35:25,000
with a mango raspberry sauce
on the bottom,
768
00:35:25,000 --> 00:35:26,934
with a little bit
of that cake mixture.
769
00:35:28,767 --> 00:35:31,266
I just kind of got a lot
of good flavors in there,
770
00:35:31,266 --> 00:35:33,433
to really just balance out
the dish.
771
00:35:34,467 --> 00:35:35,700
And where's your pretzel salt?
772
00:35:35,700 --> 00:35:38,233
[Matthew] The pretzel salt
is in the blueberry sauce.
773
00:35:39,400 --> 00:35:41,667
I think what you've created,
it's-- it's lovely,
774
00:35:41,667 --> 00:35:43,867
it's refreshing,
reminds me of summer.
775
00:35:45,000 --> 00:35:46,767
With the honeydew sorbet,
776
00:35:46,767 --> 00:35:49,567
the amount of sweetness
that you added in this
777
00:35:49,567 --> 00:35:50,800
is just enough.
778
00:35:50,800 --> 00:35:53,700
Even the way you've used
the spicy mango pops,
779
00:35:53,700 --> 00:35:54,800
that saltiness,
780
00:35:54,800 --> 00:35:57,700
and the saltiness
of the pretzel salt.
781
00:35:57,700 --> 00:36:00,166
What's missing in this
is something you put
your teeth in.
782
00:36:00,166 --> 00:36:01,100
I mean, it's a-- it's--
783
00:36:01,100 --> 00:36:03,000
it's a sauce, a sauce
and an ice cream.
784
00:36:03,000 --> 00:36:04,166
It's not really
a dessert there.
785
00:36:04,166 --> 00:36:06,467
There are some
really interesting flavors
going on.
786
00:36:06,467 --> 00:36:08,700
[Brooke] It's like,
a really well-balanced,
787
00:36:08,700 --> 00:36:10,767
-pretty palate cleanser.
-[Matthew] Yes.
788
00:36:10,767 --> 00:36:14,100
-[Brooke] A course
I might get before dessert.
-[Matthew] Okay.
789
00:36:14,100 --> 00:36:16,867
And the berry flavors
sort of take over
790
00:36:16,867 --> 00:36:19,467
the flavor on the entire dish.
791
00:36:19,467 --> 00:36:20,667
Understand, thank you.
792
00:36:20,667 --> 00:36:23,100
Chef, what have you learned
about yourself today?
793
00:36:23,100 --> 00:36:25,433
Everything that
I've done today
has been just...
794
00:36:26,166 --> 00:36:27,266
ups and downs,
795
00:36:27,266 --> 00:36:30,700
and I really just was trying
to push out my dessert
796
00:36:30,700 --> 00:36:33,066
and make it the best I can be
for this last round.
797
00:36:33,066 --> 00:36:34,066
I was going really hard,
798
00:36:34,066 --> 00:36:36,367
I got-- that sorbet right in.
799
00:36:36,367 --> 00:36:38,533
And it just seemed
to work out for me.
800
00:36:39,900 --> 00:36:41,166
Finally, chef Vicky.
801
00:36:41,166 --> 00:36:44,367
On the spoon,
you have your honeydew sorbet,
802
00:36:44,367 --> 00:36:48,000
with a spicy mango custard.
803
00:36:48,000 --> 00:36:49,700
I toasted my bento cake,
804
00:36:49,700 --> 00:36:53,333
and added a graham cracker
pistachio crumble.
805
00:36:56,467 --> 00:37:00,066
I am so glad
you decided to last minute use
that ice cream machine.
806
00:37:00,066 --> 00:37:03,800
Because this sorbet
has so much beautiful flavor.
807
00:37:03,800 --> 00:37:05,667
With the mint
and the honeydew,
808
00:37:05,667 --> 00:37:06,667
it's really refreshing.
809
00:37:06,667 --> 00:37:08,734
It's probably my favorite part
of this whole plate.
810
00:37:10,467 --> 00:37:13,266
To me, I'm not sure
what you did with that cake
811
00:37:13,266 --> 00:37:15,500
that turned it
into something else.
812
00:37:15,500 --> 00:37:18,533
Uh, feels like,
a slightly toasted slice
of cake.
813
00:37:20,667 --> 00:37:23,667
There was not much
I could do with that
but to toast it.
814
00:37:23,667 --> 00:37:25,567
There's not enough
transformation in the cake,
815
00:37:25,567 --> 00:37:26,767
and you know it yourself.
816
00:37:28,400 --> 00:37:31,800
Custard with the spicy
mango pops is delicious.
817
00:37:31,800 --> 00:37:33,700
But there's too much
cornstarch in it.
818
00:37:33,700 --> 00:37:36,467
It's not a custard,
it's completely set.
819
00:37:36,467 --> 00:37:37,500
It's a pudding.
820
00:37:37,500 --> 00:37:38,700
You should've sold it
as a pudding then, right?
821
00:37:38,700 --> 00:37:40,667
-You called it a custard.
-Pudding, oh, man.
822
00:37:40,667 --> 00:37:42,066
[Marc] I do agree,
the sorbet is good.
823
00:37:42,066 --> 00:37:43,233
It's got nice flavor.
824
00:37:43,600 --> 00:37:44,734
But, um,
825
00:37:45,500 --> 00:37:46,433
tough round.
826
00:37:48,166 --> 00:37:50,400
Chef, what did you learn
about yourself today?
827
00:37:50,400 --> 00:37:52,900
I think I've reached
a pinnacle of my career,
828
00:37:52,900 --> 00:37:55,867
where everything that
I was told I couldn't do,
829
00:37:56,266 --> 00:37:57,166
I've done.
830
00:37:57,166 --> 00:37:59,700
Every time you tell me no,
I hear "Yes."
831
00:37:59,700 --> 00:38:02,600
So, to represent women,
to represent moms,
832
00:38:02,600 --> 00:38:05,567
I've learned that I can do
whatever I put my mind to.
833
00:38:05,567 --> 00:38:07,400
-So, yeah.
-[Ted] Great.
834
00:38:07,400 --> 00:38:10,100
Remember that
all three courses count.
835
00:38:10,100 --> 00:38:11,734
Thank you, chefs.
836
00:38:14,266 --> 00:38:18,467
Judges, let's go way, way back
to gummy pickle appetizer.
837
00:38:18,467 --> 00:38:20,667
Matthew probably did
the best job with that.
838
00:38:20,667 --> 00:38:22,767
He did one little scallop.
839
00:38:22,767 --> 00:38:24,467
It was perfectly cooked.
840
00:38:24,467 --> 00:38:26,767
And his flavor's very complex.
841
00:38:26,767 --> 00:38:28,266
It was a very
well-balanced dish.
842
00:38:28,266 --> 00:38:30,166
It was also very focused,
right?
843
00:38:30,166 --> 00:38:31,467
The cookery was good.
844
00:38:31,467 --> 00:38:34,800
[Maneet]
Making the cashew gremolata
by using the popcorn shoots
845
00:38:34,800 --> 00:38:36,734
was such a great idea.
846
00:38:37,100 --> 00:38:37,900
On the other hand,
847
00:38:37,900 --> 00:38:41,867
we had Vicky
who have us scallops,
848
00:38:41,867 --> 00:38:45,166
-which were just overdone.
-Yeah.
849
00:38:45,166 --> 00:38:47,667
[Maneet] And then
the sauce that she made
850
00:38:47,667 --> 00:38:49,166
with the gummy pickle,
851
00:38:49,166 --> 00:38:51,266
that was challenging.
852
00:38:51,266 --> 00:38:53,266
Heading into the entree round.
853
00:38:53,266 --> 00:38:58,166
We were so surprised
with what Matthew served us.
854
00:38:58,166 --> 00:39:02,166
A bowl of pasta
which was confused.
855
00:39:02,166 --> 00:39:04,800
It was going
in the puttanesca direction,
856
00:39:04,800 --> 00:39:09,166
and then decided to get, uh,
alla vodka along with it.
857
00:39:09,166 --> 00:39:10,367
It felt heavy.
858
00:39:10,367 --> 00:39:13,000
It felt like it needed
some form of freshness.
859
00:39:13,000 --> 00:39:15,800
[Maneet] The deep fried veal
was the only good thing
860
00:39:15,800 --> 00:39:17,266
on the entire dish.
861
00:39:17,266 --> 00:39:19,867
Nicely seasoned,
nicely cooked, crispy.
862
00:39:19,867 --> 00:39:21,367
He gave us what he promised.
863
00:39:21,367 --> 00:39:22,667
Of course,
the rest of the dish,
864
00:39:22,667 --> 00:39:23,667
I think he let us down.
865
00:39:24,700 --> 00:39:26,467
I was a little confused
by Vicky.
866
00:39:26,467 --> 00:39:27,900
She made her veal scallopini,
867
00:39:27,900 --> 00:39:31,800
and she coated it
with those onion crisps,
right?
868
00:39:31,800 --> 00:39:33,066
Didn't quite get that.
869
00:39:33,066 --> 00:39:35,400
I did find her veal
a little bit sort of greasy,
though.
870
00:39:35,400 --> 00:39:36,467
It was greasy,
871
00:39:36,467 --> 00:39:38,400
but the flavors
that she created
were delicious.
872
00:39:38,400 --> 00:39:41,266
The way she had gone
and toasted the turnips.
873
00:39:41,266 --> 00:39:42,800
There was caramelization
on the turnips,
874
00:39:42,800 --> 00:39:43,900
which was amazing.
875
00:39:43,900 --> 00:39:45,066
-And the creole sauce.
-The turnips were delicious.
876
00:39:45,066 --> 00:39:48,000
The creole sauce that she made
from the lasagna soup.
877
00:39:48,000 --> 00:39:49,467
-That also was amazing.
-[Marc] Oh.
878
00:39:49,467 --> 00:39:51,367
I got a little piece
of lasagna in my creole sauce,
879
00:39:51,367 --> 00:39:52,867
-which is a little weird.
-[Brooke] That was
a little weird.
880
00:39:52,867 --> 00:39:55,767
But the seasoning on it was--
was very tasty.
881
00:39:55,767 --> 00:39:58,667
And then when we head
into the dessert round,
882
00:39:58,667 --> 00:40:00,500
and both of them struggled.
883
00:40:00,500 --> 00:40:03,667
Matthew probably was
a little bit more successful
884
00:40:03,667 --> 00:40:05,867
in creating
a cohesive dessert.
885
00:40:05,867 --> 00:40:08,900
But also,
Vicky had a lot of flavor
in her sorbet.
886
00:40:08,900 --> 00:40:12,967
Uh, Vicky's sorbet to me,
sort of stole the whole show.
887
00:40:13,500 --> 00:40:14,567
So, judges,
888
00:40:14,567 --> 00:40:17,133
have you figured out
which meal you liked the best?
889
00:40:17,367 --> 00:40:18,367
For sure.
890
00:40:22,266 --> 00:40:23,800
[Matthew] What could keep me
from the win,
891
00:40:23,800 --> 00:40:25,266
would be my entree.
892
00:40:25,266 --> 00:40:27,066
My entree was slacking
a little bit.
893
00:40:28,667 --> 00:40:30,066
[Vicky] My flavor profiles
were there,
894
00:40:30,066 --> 00:40:35,166
and my dessert was more
of a dessert-like than
just a [indistinct]
895
00:40:35,166 --> 00:40:36,467
that will tick it.
896
00:40:36,467 --> 00:40:39,767
[Ted] So, who's dish
is on the chopping block?
897
00:40:39,767 --> 00:40:41,767
[dramatic music playing]
898
00:40:53,867 --> 00:40:56,066
Chef Vicky,
you've been chopped.
899
00:40:56,066 --> 00:40:57,066
Judges?
900
00:40:57,066 --> 00:40:59,166
[Maneet] Vicky,
in the first course,
901
00:40:59,166 --> 00:41:01,100
the scallops were overcooked.
902
00:41:01,100 --> 00:41:04,900
And the sauce that you made
with raw curry,
903
00:41:04,900 --> 00:41:06,667
did not work at all.
904
00:41:06,667 --> 00:41:09,800
The second course
was your strongest course.
905
00:41:09,800 --> 00:41:13,100
But using the onion snacks
as a breading,
906
00:41:13,100 --> 00:41:17,266
was not a effective use
of that ingredient.
907
00:41:17,266 --> 00:41:19,166
And so, we had to chop you.
908
00:41:19,166 --> 00:41:22,100
Thank you for me,
I had a blast.
909
00:41:22,100 --> 00:41:24,600
I'm very humbled
by this experience.
910
00:41:24,600 --> 00:41:25,767
-Thank you, chefs.
-[all applauding]
911
00:41:25,767 --> 00:41:28,266
[Vicky] My family
is gonna proud of me,
regardless.
912
00:41:28,266 --> 00:41:30,567
My boys are gonna see me
as their hero.
913
00:41:30,567 --> 00:41:31,867
"Hey, my mom was
in Chopped."
914
00:41:31,867 --> 00:41:33,266
They still have
the bragging rights.
915
00:41:33,266 --> 00:41:35,433
So, nobody loses.
[laughs]
916
00:41:37,000 --> 00:41:39,100
And that means,
chef Matthew Rolnick,
917
00:41:39,100 --> 00:41:40,900
you are the Chopped champion.
918
00:41:40,900 --> 00:41:42,266
-Thank you so much.
-[Maneet] Woo-hoo!
919
00:41:42,266 --> 00:41:43,166
-[all applauding]
-[Marc] Good job.
920
00:41:43,166 --> 00:41:44,100
[Maneet and Brooke] Good job.
921
00:41:44,100 --> 00:41:46,367
It feels
absolutely incredible.
922
00:41:46,367 --> 00:41:48,266
I won my dream show.
923
00:41:48,266 --> 00:41:49,800
I'm going to South America!
924
00:41:49,800 --> 00:41:52,000
[laughs]
I'm gonna experience Peru,
925
00:41:52,000 --> 00:41:53,734
and get that Latin flair.
926
00:41:54,266 --> 00:41:55,166
I'm a winner,
927
00:41:55,166 --> 00:41:57,467
and I have what it takes
to be a champion.