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 21 00:00:49,700 --> 00:00:51,834 at La Soupe at Cincinnati, Ohio. 22 00:00:53,000 --> 00:00:55,367 La Soupe is a non-profit organization 23 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. 29 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. 31 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. 35 00:01:28,066 --> 00:01:31,700 My style of cooking is Asian with an American flair. 36 00:01:31,700 --> 00:01:34,000 As a private chef I've been able to go to land, 37 00:01:34,000 --> 00:01:36,000 to see and be a yacht ship. 38 00:01:36,000 --> 00:01:38,567 Working on a yacht entails elegance, 39 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. 41 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. 44 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. 46 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. 56 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. 58 00:02:31,066 --> 00:02:33,166 I'm just bringing some island flavor. 59 00:02:33,166 --> 00:02:34,600 Originally from Haiti 60 00:02:34,600 --> 00:02:38,500 I started in the kitchen, but went on in becoming a private chef 61 00:02:38,500 --> 00:02:40,266 and now I own my own business. 62 00:02:40,867 --> 00:02:42,266 I'm a mother of three. 63 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. 66 00:02:51,367 --> 00:02:52,500 Hi, chefs. 67 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. 69 00:02:56,667 --> 00:02:58,767 [Austin] So exciting seeing the judges. 70 00:02:58,767 --> 00:03:01,867 Very surreal and it's kind of overwhelming. 71 00:03:01,867 --> 00:03:03,266 -Hello, chefs. -[Matthew] Hello, hello. 72 00:03:03,266 --> 00:03:06,367 -Hi. -Let me breakdown how this is going to go. 73 00:03:06,367 --> 00:03:10,767 There are three rounds, mandatory mystery ingredients for each course, 74 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 77 00:03:20,767 --> 00:03:23,066 whatever is inside these. 78 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... 82 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. 86 00:03:46,467 --> 00:03:48,000 Little spice. 87 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 90 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. 97 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. 110 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 116 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. 118 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 123 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 125 00:05:14,266 --> 00:05:15,400 go to Machu Pichu. 126 00:05:15,400 --> 00:05:16,533 [humming] 127 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. 129 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. 132 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, 152 00:06:27,867 --> 00:06:31,266 some smoked paprika and curry powder. 153 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 160 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. 171 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.