1 00:00:02,266 --> 00:00:03,467 Guys, this is gonna be good. 2 00:00:03,467 --> 00:00:04,500 This is exciting. 3 00:00:04,500 --> 00:00:05,367 Yee-haw! 4 00:00:05,367 --> 00:00:06,700 [Ted] There are three rounds. 5 00:00:06,700 --> 00:00:08,600 The baskets will set the tone. 6 00:00:08,600 --> 00:00:10,367 If you start wrong, it's gonna be difficult. 7 00:00:10,367 --> 00:00:12,567 [Ted] To escape the chopping block, you have to be fast. 8 00:00:12,567 --> 00:00:14,200 -10 seconds, let's go. -10 seconds. 9 00:00:14,200 --> 00:00:15,367 [Ted] Smart. 10 00:00:15,367 --> 00:00:17,500 I have some respect for what's happening over there. 11 00:00:17,500 --> 00:00:18,600 [Ted] And confidant. 12 00:00:18,600 --> 00:00:20,000 I feel great about it. This is something I would eat. 13 00:00:20,000 --> 00:00:21,867 [Ted] If your dish doesn't cut it... 14 00:00:21,867 --> 00:00:23,667 -Oh, my God! -Come on, chefs. 15 00:00:25,200 --> 00:00:27,066 [Ted] You will be chopped. 16 00:00:31,867 --> 00:00:34,667 [Jan] My vibe is very relaxed. 17 00:00:34,667 --> 00:00:37,166 But every time I touch food, I wanna get better at it. 18 00:00:37,166 --> 00:00:38,266 Mmm. 19 00:00:38,266 --> 00:00:40,000 So creamy. 20 00:00:40,000 --> 00:00:43,100 I'm the Chef-Owner of Jan Parker cookery in Tacoma, Washington. 21 00:00:43,100 --> 00:00:46,867 My style of cooking is fresh and distinct Filipino food. 22 00:00:46,867 --> 00:00:48,333 Hey, and we let this simmer. 23 00:00:49,400 --> 00:00:52,300 When you get a plate of food from Jan Parker cookery, 24 00:00:52,300 --> 00:00:54,100 you're basically being romanced by me. 25 00:00:54,100 --> 00:00:56,600 It's definitely colorful, bright, aromatic. 26 00:00:56,600 --> 00:00:59,100 I'm excited regardless if I win or not. 27 00:00:59,100 --> 00:01:01,333 But I'm still gonna win. [chuckles] 28 00:01:05,867 --> 00:01:08,300 I'm uber confident and I only come to win. 29 00:01:08,300 --> 00:01:10,300 I'm the executive chef of Le Basque Catering 30 00:01:10,300 --> 00:01:11,667 in Miami, Florida. 31 00:01:11,667 --> 00:01:13,367 Every single day is a different idea. 32 00:01:13,367 --> 00:01:14,700 Every day is a different challenge. 33 00:01:14,700 --> 00:01:16,100 Every day is a different client. 34 00:01:16,100 --> 00:01:17,500 Yeah, that'll work. 35 00:01:17,500 --> 00:01:19,367 My style of cooking is traditional French. 36 00:01:19,367 --> 00:01:20,600 I'm French to the bone. 37 00:01:20,600 --> 00:01:23,700 But I love mixing it with Italian and new style of American. 38 00:01:23,700 --> 00:01:25,567 This is how you sear a tilefish. 39 00:01:25,567 --> 00:01:28,266 I came here to win, there's only one reason to come here. 40 00:01:28,266 --> 00:01:30,233 And it is to win, that's the reason why you come to Chopped. 41 00:01:33,166 --> 00:01:35,166 My mom taught me how to make arugula. 42 00:01:35,166 --> 00:01:37,400 Just like her mom taught her. 43 00:01:37,400 --> 00:01:39,767 I love to take classic Jewish-American food 44 00:01:39,767 --> 00:01:42,767 like the kind my mom or my grandmother would've taught me. 45 00:01:42,767 --> 00:01:44,400 I, kind of, put my own spin on it. 46 00:01:44,400 --> 00:01:48,000 She taught me making, like, cranberry rugelach with candied orange. 47 00:01:48,000 --> 00:01:51,467 She's just like, "What? That's not what goes into rugelach." 48 00:01:53,500 --> 00:01:57,700 I am the chef and owner-operator of Babetown supper club 49 00:01:57,700 --> 00:01:58,867 in New York City. 50 00:01:58,867 --> 00:02:00,600 I've cooked in Michelin starred restaurants, 51 00:02:00,600 --> 00:02:01,867 I've cooked for Jean-Georges. 52 00:02:01,867 --> 00:02:03,700 I've cooked for the Breslin. 53 00:02:03,700 --> 00:02:06,667 What's at stake? My dignity, my respect in this industry. 54 00:02:06,667 --> 00:02:09,867 You know, if I crash and burn horribly, I would just hate 55 00:02:09,867 --> 00:02:12,367 for other people to see that and be like, "What a mess." 56 00:02:16,000 --> 00:02:19,600 I handle pressure very well. Every day, all day, in and out. 57 00:02:19,600 --> 00:02:22,700 I'm traditionally French-trained with some new American influence. 58 00:02:22,700 --> 00:02:26,066 Michelin-star restaurants, the high-end restaurants, fine dining. 59 00:02:27,600 --> 00:02:30,266 My style of cooking is very product-forward. 60 00:02:30,266 --> 00:02:32,200 It's gonna be super in your face 61 00:02:32,200 --> 00:02:35,066 as far as the flavor goes because there's nothing to hide behind. 62 00:02:35,066 --> 00:02:38,367 Think I'm the chef to beat 'cause I'm gonna be calm, cool, collected. 63 00:02:38,367 --> 00:02:39,533 Till it needs to not be. 64 00:02:41,600 --> 00:02:43,400 Welcome to Chopped, chefs. 65 00:02:43,400 --> 00:02:45,300 -Good morning. -Thank you. Let's do it! 66 00:02:45,300 --> 00:02:46,867 There will be three rounds. 67 00:02:46,867 --> 00:02:49,867 Mandatory mystery ingredients for each course. 68 00:02:49,867 --> 00:02:52,100 If your dish doesn't cut it, 69 00:02:52,100 --> 00:02:53,400 you will be chopped. 70 00:02:53,400 --> 00:02:54,467 Not today. 71 00:02:54,467 --> 00:02:57,667 I wonder if you'll be happy with what's inside these. 72 00:03:00,266 --> 00:03:02,233 Please open up your appetizer baskets. 73 00:03:03,400 --> 00:03:04,400 [chuckles] 74 00:03:04,400 --> 00:03:06,100 [chuckling] Oh, my gosh. 75 00:03:06,100 --> 00:03:09,600 [Ted] And you're off to the races with kimchi fries. 76 00:03:09,600 --> 00:03:11,967 Kimchi fries? 77 00:03:11,967 --> 00:03:14,934 Kimchi fries, we got this, girl. 78 00:03:16,066 --> 00:03:17,834 All right, kohlrabi. 79 00:03:18,266 --> 00:03:19,433 [Ted] Kohlrabi. 80 00:03:20,100 --> 00:03:22,834 Tequila brittle. 81 00:03:23,500 --> 00:03:24,934 [Ted] And rock shrimp. 82 00:03:25,367 --> 00:03:26,834 Oh, I love these. 83 00:03:28,166 --> 00:03:29,567 Yeah. 84 00:03:31,166 --> 00:03:32,834 [Ted] Just 20 minutes. 85 00:03:34,867 --> 00:03:36,066 Clock starts now. 86 00:03:36,700 --> 00:03:37,934 -Whoo! -Go, chefs. 87 00:03:38,867 --> 00:03:39,834 Come on, come on. 88 00:03:43,266 --> 00:03:46,100 Mark, you're joined by two special guest judges, 89 00:03:46,100 --> 00:03:48,767 Chef Tiffany Derry and Chef Brooke Williamson. 90 00:03:48,767 --> 00:03:50,467 Welcome Brooke and Tiffany. 91 00:03:50,467 --> 00:03:51,500 [both] Thank you. 92 00:03:51,500 --> 00:03:52,967 [Ted] So if I may ask the both of you, 93 00:03:52,967 --> 00:03:54,500 what do you think is the most appealing 94 00:03:54,500 --> 00:03:58,000 or, perhaps, appalling ingredient in this first basket? 95 00:03:58,000 --> 00:03:59,100 [Tiffany] I mean, I think the kimchi fries 96 00:03:59,100 --> 00:04:02,400 are both great and can also be the downfall 97 00:04:02,400 --> 00:04:04,166 because obviously everything is cooked. 98 00:04:04,166 --> 00:04:07,166 It's quite a few ingredients, quite a few flavors. 99 00:04:07,166 --> 00:04:09,266 I think getting a composed dish 100 00:04:09,266 --> 00:04:12,500 as an ingredient is always what plays with my head. 101 00:04:12,500 --> 00:04:15,467 Layers of French fries with cheese sauce 102 00:04:15,467 --> 00:04:17,100 and kimchi and scallions. 103 00:04:17,100 --> 00:04:18,767 I think I would just concentrate on the kimchi, 104 00:04:18,767 --> 00:04:20,767 'cause it's such a great flavor. 105 00:04:20,767 --> 00:04:22,667 I love that fermented flavor. 106 00:04:22,667 --> 00:04:26,767 You can make aiolis with it. You can do all sorts of great things with kimchi. 107 00:04:28,500 --> 00:04:30,500 I feel good about the kimchi fries 108 00:04:30,500 --> 00:04:34,166 because, A, I love potatoes, and B, I love kimchi. 109 00:04:34,166 --> 00:04:37,400 Kimchi is a fermented cabbage. 110 00:04:37,400 --> 00:04:41,133 And I got this deep desire to make a soup. 111 00:04:41,967 --> 00:04:44,500 It looks like Jan's adding water 112 00:04:44,500 --> 00:04:46,867 to the entire basket of French fries, 113 00:04:46,867 --> 00:04:48,266 -with all the toppings on it. -Wow. 114 00:04:48,266 --> 00:04:50,000 Jan, what are you making down there? 115 00:04:50,000 --> 00:04:53,867 I'm making a potato kimchi soup. 116 00:04:53,867 --> 00:04:57,867 I'm using the kimchi fries as the whole foundation for this soup 117 00:04:57,867 --> 00:05:02,367 because potatoes are just a nice, warming thing to start out with 118 00:05:02,367 --> 00:05:04,000 I mean, I think the first round really sets 119 00:05:04,000 --> 00:05:06,266 the tone for the rest of the day, right? 120 00:05:06,266 --> 00:05:07,367 You have a great first run, 121 00:05:07,367 --> 00:05:09,100 -you go into the second run with confidence. -Yep. 122 00:05:09,100 --> 00:05:11,500 This first run is very important. 123 00:05:11,500 --> 00:05:12,667 Well, given these four ingredients, 124 00:05:12,667 --> 00:05:14,200 I'm actually very confident. 125 00:05:14,200 --> 00:05:16,367 Rock shrimp is one of my favorite crustaceans. 126 00:05:16,367 --> 00:05:18,066 It's flavorful, it's delicious, 127 00:05:18,066 --> 00:05:20,300 it tastes like little shrimp and little lobsters had a baby. 128 00:05:20,300 --> 00:05:22,700 If you know how to use it, it'll come out delicious. 129 00:05:22,700 --> 00:05:25,467 I'm making citrus-marinated rock shrimp 130 00:05:25,467 --> 00:05:28,467 on a kimchi pancake with kohlrabi slaw. 131 00:05:28,467 --> 00:05:31,600 I use the kimchi to marinate my shrimp in. 132 00:05:31,600 --> 00:05:34,166 I wanna win this competition so badly. 133 00:05:34,166 --> 00:05:36,166 My grandmother loved the show to her core. 134 00:05:36,166 --> 00:05:38,767 And she's no longer with us. I lost her a little over a year ago. 135 00:05:38,767 --> 00:05:41,433 So to win this for her will mean the world to me. 136 00:05:44,467 --> 00:05:49,367 My mostly-served, very New American, Jewish-inspired food 137 00:05:49,367 --> 00:05:52,467 and I'm thinking I can use these French fries. 138 00:05:52,467 --> 00:05:54,667 The first thing that just comes to mind is the latke. 139 00:05:54,667 --> 00:05:58,166 A latke is basically a very simple potato pancake. 140 00:05:58,166 --> 00:06:00,467 Latkes are traditionally a staple of Hanukkah 141 00:06:00,467 --> 00:06:01,967 but I make them all year long. 142 00:06:01,967 --> 00:06:04,667 I have an event coming up called, "Latkes and Vodkas." 143 00:06:04,667 --> 00:06:08,100 It's my biggest and bestest queer party of the year 144 00:06:08,100 --> 00:06:09,634 and I probably have latkes on the mind. 145 00:06:10,166 --> 00:06:11,367 Alex, how're you doing? 146 00:06:11,367 --> 00:06:12,567 Really good. How are you doing? 147 00:06:12,567 --> 00:06:13,667 Oh, good. See? She's fine. 148 00:06:13,667 --> 00:06:14,700 [all laugh] 149 00:06:14,700 --> 00:06:16,500 You're happy, you're very relaxed... 150 00:06:16,500 --> 00:06:17,967 You got some good idea. What are you making? 151 00:06:17,967 --> 00:06:19,467 I'm making a latke. 152 00:06:19,467 --> 00:06:21,300 I'm gonna make a kimchi latke. 153 00:06:21,300 --> 00:06:23,266 Just a little sauteed shrimp on top 154 00:06:23,266 --> 00:06:25,100 and the kohlrabi. 155 00:06:25,100 --> 00:06:27,600 I'll do like a little slaw. Little, brittle. 156 00:06:27,600 --> 00:06:28,967 -Take your time. -That's delicious. 157 00:06:28,967 --> 00:06:30,400 Take your time. We give you 20 minutes. 158 00:06:30,400 --> 00:06:31,467 [chuckles] 159 00:06:31,467 --> 00:06:34,300 I like the idea of using the potatoes for a latke. 160 00:06:34,300 --> 00:06:35,367 [Tiffany] Yeah. 161 00:06:35,367 --> 00:06:37,934 [Alex] I hope the kimchi will add some salt. 162 00:06:39,567 --> 00:06:43,500 Guys, what I see Adam do right now is he's roasting peppers, right? 163 00:06:43,500 --> 00:06:45,100 Overall, I'm feeling pretty good about this basket. 164 00:06:45,100 --> 00:06:47,567 I think it's gonna lean into the dish that I wanna make. 165 00:06:48,467 --> 00:06:50,867 Adam, what do you got going on over there? 166 00:06:50,867 --> 00:06:54,300 I'm making a romesco, some toast, some pickled kohlrabi, 167 00:06:54,300 --> 00:06:55,700 poached rock shrimp 168 00:06:55,700 --> 00:06:57,600 and a little Tequila brittle crumble on top. 169 00:06:57,600 --> 00:06:59,934 All right, not much time left. Hurry it up. 170 00:07:00,967 --> 00:07:02,567 The romesco's gonna pack a lot of punch. 171 00:07:02,567 --> 00:07:04,367 I think the flavors of the kimchi will play 172 00:07:04,367 --> 00:07:07,166 really well with the roasted peppers and the almonds. 173 00:07:07,166 --> 00:07:10,400 I grew up in a small county, Garrett County, Maryland. 174 00:07:10,400 --> 00:07:11,967 Out in the middle of nowhere. 175 00:07:11,967 --> 00:07:13,700 Coming from a small town, I think it's important that 176 00:07:13,700 --> 00:07:15,467 it doesn't matter where you come from 177 00:07:15,467 --> 00:07:17,500 and if you put in the work and put in the effort, 178 00:07:17,500 --> 00:07:18,834 you can do anything you want. 179 00:07:21,867 --> 00:07:25,066 [Jan] Rock shrimp are super tender and tiny. 180 00:07:25,066 --> 00:07:27,066 And can deliver a lot of flavor. 181 00:07:27,066 --> 00:07:30,066 I want to just keep it very simple. 182 00:07:30,066 --> 00:07:32,300 I'm sauteeing it in olive oil 183 00:07:32,300 --> 00:07:35,266 and also squeezing some lemon into the mix 184 00:07:35,266 --> 00:07:36,367 with the kohlrabi. 185 00:07:36,367 --> 00:07:37,867 -[Brooke] I love kohlrabi. -[Marc] It is great. 186 00:07:37,867 --> 00:07:39,367 [Brooke] Kohlrabi is actually one of my favorite ingredients. 187 00:07:39,367 --> 00:07:42,600 I love cooking it, I just love just, you know, putting it on the Mandolin. 188 00:07:42,600 --> 00:07:44,400 -Making a little vinaigrette on it. -Yeah, beautiful. 189 00:07:44,400 --> 00:07:45,667 -It's absolutely delicious. -[Brooke] Crisp, 190 00:07:45,667 --> 00:07:47,700 pepper-y, radish-y. 191 00:07:47,700 --> 00:07:54,300 The kohlrabi and rock shrimp are definitely going to add fresh bite to the soup. 192 00:07:54,300 --> 00:07:56,467 All right, chefs, less than 10 minutes on that clock. 193 00:07:57,700 --> 00:07:59,400 [Malcolm] I'm gonna make a kimchi potato cake 194 00:07:59,400 --> 00:08:01,000 with a little bit of heavy cream. 195 00:08:01,000 --> 00:08:03,667 Because I felt like it was the perfect vessel for my rock shrimp. 196 00:08:04,700 --> 00:08:07,767 So, Malcolm went ahead and took the fries and... 197 00:08:07,767 --> 00:08:09,200 -[Tiffany] Made a patty. -[Brooke] Interesting. 198 00:08:09,200 --> 00:08:10,967 -Well, they look like latkes. -[Tiffany] They do. 199 00:08:10,967 --> 00:08:13,100 -They look great actually. -[Brooke] They look delicious. 200 00:08:13,100 --> 00:08:14,567 Beautiful little fritter. 201 00:08:17,867 --> 00:08:19,700 I just love a sauteed shrimp, 202 00:08:19,700 --> 00:08:23,367 but rock shrimp are very, very delicate. 203 00:08:23,367 --> 00:08:25,600 You have to be really careful not to overcook them. 204 00:08:25,600 --> 00:08:29,000 I toss the shrimp in cornstarch just to get it to crisp up. 205 00:08:29,000 --> 00:08:30,700 [mumbling] 206 00:08:30,700 --> 00:08:33,600 [Adam] Being based in Florida, I love working on fresh seafood. 207 00:08:33,600 --> 00:08:35,500 It blends so well to my style. 208 00:08:35,500 --> 00:08:39,000 Nice, simple, clean. I think these rock shrimp are gonna play out well for me. 209 00:08:39,000 --> 00:08:42,700 [Tiffany] Y'all, Adam has not used two of the basket ingredients right now, 210 00:08:42,700 --> 00:08:44,734 and it's six minutes on the clock. 211 00:08:45,867 --> 00:08:47,066 [Adam] I'm poaching the rock shrimp 212 00:08:47,066 --> 00:08:48,667 because they're such a delicate ingredient, 213 00:08:48,667 --> 00:08:50,066 and I really don't wanna overcook them. 214 00:08:50,066 --> 00:08:51,967 But 20 minutes goes by very quickly. 215 00:08:51,967 --> 00:08:54,600 I look at the clock and I realize I'm cutting it pretty close. 216 00:08:54,600 --> 00:08:56,066 I need to pickle this kohlrabi, 217 00:08:56,066 --> 00:08:58,467 and I'm still not sure what to do with this Tequila brittle. 218 00:08:58,467 --> 00:09:01,100 Sometimes you just open that basket, 219 00:09:01,100 --> 00:09:03,000 and you have not much time to think about it. 220 00:09:03,000 --> 00:09:06,200 And right out of the gate, if you start wrong, it's gonna be difficult. 221 00:09:06,200 --> 00:09:08,066 You're gonna have a hard time making it to the end of the road. 222 00:09:08,066 --> 00:09:10,333 Chefs, you've got five minutes to pull this off. 223 00:09:11,467 --> 00:09:14,033 I'm gonna have to move really quick to get all this on the plate. 224 00:09:17,066 --> 00:09:18,567 [clock ticking] 225 00:09:23,000 --> 00:09:24,266 Behind you, Chef. 226 00:09:24,266 --> 00:09:27,000 Chefs, you've got five minutes to pull this off. 227 00:09:27,000 --> 00:09:30,100 [Adam] I'm gonna have to move really quick to get all this on the plate. 228 00:09:30,100 --> 00:09:32,000 I think this dish has a nice acidic tone to it, 229 00:09:32,000 --> 00:09:33,567 so I'm gonna pickle this kohlrabi. 230 00:09:33,567 --> 00:09:35,100 Make a quick pickling liquid, 231 00:09:35,100 --> 00:09:37,900 the champagne vinegar, some water, sugar, salt, 232 00:09:37,900 --> 00:09:39,433 and I toss 'em right in. 233 00:09:42,867 --> 00:09:44,867 So the only thing we haven't seen anyone use yet 234 00:09:44,867 --> 00:09:46,166 is the Tequila brittle. 235 00:09:46,166 --> 00:09:49,200 -I hope it's not just tossed on at the end. -[Brooke] Yeah. 236 00:09:49,200 --> 00:09:52,100 And use a little bit as a garnish to sweeten the dish. 237 00:09:52,100 --> 00:09:54,367 [Brooke] That's an ingredient that really needs to be integrated. 238 00:09:54,367 --> 00:09:56,867 -I would put that in a vinaigrette of some sort. -[Tiffany] Yes. 239 00:09:56,867 --> 00:09:58,000 Try to bring out some flavor, 240 00:09:58,000 --> 00:10:00,266 it really doesn't have much tequila, though. 241 00:10:00,266 --> 00:10:01,667 -It's just sweet. -[Tiffany] It's just sweet. 242 00:10:01,667 --> 00:10:03,000 Yeah. 243 00:10:03,000 --> 00:10:05,600 [Jan] I decided that I'm gonna use the tequila brittle 244 00:10:05,600 --> 00:10:08,200 as part of the brulee toast 245 00:10:08,200 --> 00:10:12,200 because the potato kimchi soup is very spicy, 246 00:10:12,200 --> 00:10:15,533 salty and I just wanted something to offset all that. 247 00:10:18,767 --> 00:10:20,100 Kohlrabi. 248 00:10:20,100 --> 00:10:21,266 I'm gonna make a slaw, 249 00:10:21,266 --> 00:10:23,467 'cause I feel like the best way to eat kohlrabi is raw. 250 00:10:23,467 --> 00:10:25,567 The tequila brittle, I wanna use it two ways. 251 00:10:25,567 --> 00:10:28,000 Definitely use it as like honey for my dressing, 252 00:10:28,000 --> 00:10:30,634 and just as a garnish for some crunch. 253 00:10:32,000 --> 00:10:33,200 Two minutes left. 254 00:10:33,200 --> 00:10:34,567 [Ted] Two minutes left. 255 00:10:34,567 --> 00:10:36,200 [Tiffany] Chef Alex, how we looking? 256 00:10:36,200 --> 00:10:37,467 Really, really good. 257 00:10:37,467 --> 00:10:39,867 -Living large, a little charged. -Living large, chilling. 258 00:10:40,667 --> 00:10:43,100 I'm making a pickled kohlrabi slaw 259 00:10:43,100 --> 00:10:46,066 to add some acidity to my latkes. 260 00:10:46,900 --> 00:10:49,367 Tequila brittle, I'm just gonna use this 261 00:10:49,367 --> 00:10:51,800 as sugar in my vinaigrette. 262 00:10:51,800 --> 00:10:53,100 [Adam] Not a lot of time left on the clock. 263 00:10:53,100 --> 00:10:55,000 And I don't know what I'm gonna do with this tequila brittle. 264 00:10:55,000 --> 00:10:57,100 I thought it would play nicely into the romesco 265 00:10:57,100 --> 00:10:59,567 but I forgot to put it in there, so we're gonna put it on top. 266 00:10:59,567 --> 00:11:01,867 One minute, chefs. One minute to go. 267 00:11:02,567 --> 00:11:04,467 Guys, Adam is still plating 268 00:11:04,467 --> 00:11:06,000 and I'm not sure if he's gonna finish. 269 00:11:06,000 --> 00:11:08,200 He seems to have a lot of work to do. 270 00:11:08,200 --> 00:11:10,166 -I mean, at this point-- -[Marc] 40 seconds. 271 00:11:10,166 --> 00:11:12,000 Come on, Adam. Let's get it on the plate. 272 00:11:12,000 --> 00:11:14,100 I'm running out of time, I hear the judges yelling at me, 273 00:11:14,100 --> 00:11:17,200 and I feel the anxiety and the pressure coming down on me. 274 00:11:17,200 --> 00:11:19,667 [Marc] 35 seconds. That's not much time. 275 00:11:19,667 --> 00:11:20,767 Time flies. 276 00:11:20,767 --> 00:11:23,100 -Finishing touches. -[Marc] Let's go. Let's go. 277 00:11:23,100 --> 00:11:26,834 Oh, my gosh. Those 20 minutes went by quickly, chefs. 278 00:11:27,367 --> 00:11:30,100 Ten, nine, eight, 279 00:11:30,100 --> 00:11:33,000 seven, six, five, 280 00:11:33,000 --> 00:11:35,700 four, three, two, 281 00:11:35,700 --> 00:11:36,900 one... 282 00:11:36,900 --> 00:11:38,867 -Time's up. -[Brooke] Time's up, guys. 283 00:11:38,867 --> 00:11:40,333 [Marc] Oh, boy. Oh, boy. 284 00:11:40,567 --> 00:11:42,266 [applause] 285 00:11:44,266 --> 00:11:45,467 -We made, like, the same thing. -I know. 286 00:11:45,467 --> 00:11:47,200 We, kind of, went the same direction, didn't we? 287 00:11:47,200 --> 00:11:49,567 -Great minds, sir, you know. -[Malcolm laughs] 288 00:11:49,567 --> 00:11:51,100 I'm pretty happy with my dish. 289 00:11:51,100 --> 00:11:53,000 Well, it's nerve-wracking 'cause Malcolm right next to me 290 00:11:53,000 --> 00:11:54,667 did a very similar dish, so... 291 00:11:54,667 --> 00:11:56,700 Definitely, I imagine, whichever one 292 00:11:56,700 --> 00:12:00,567 of our two dishes is the superior one, is really gonna be judged. 293 00:12:00,567 --> 00:12:04,000 My competitor to the left, we made almost identical dishes. 294 00:12:04,000 --> 00:12:06,533 But I feel good. I mean, it's a dish I'm proud of. 295 00:12:13,767 --> 00:12:16,367 Chefs, you have arrived at the chopping block. 296 00:12:16,367 --> 00:12:19,700 For the appetizer round, we gave you kimchi fries, 297 00:12:19,700 --> 00:12:24,200 kohlrabi, tequila brittle and rock shrimp. 298 00:12:24,200 --> 00:12:26,266 First up, chef Jan, what have you made? 299 00:12:26,266 --> 00:12:31,200 Today, I have made for you a spicy potato and kimchi soup, 300 00:12:31,200 --> 00:12:34,900 garnished with citrus rock shrimp and kohlrabi. 301 00:12:34,900 --> 00:12:38,266 And I also have a bruleed brioche toast 302 00:12:38,266 --> 00:12:39,900 with the tequila brittle 303 00:12:39,900 --> 00:12:40,867 and kohlrabi leaf 304 00:12:40,867 --> 00:12:42,867 that you can wrap the brioche in 305 00:12:42,867 --> 00:12:45,233 and dip into your soup and eat as a package. 306 00:12:46,000 --> 00:12:47,000 Chef Jan, 307 00:12:47,000 --> 00:12:49,266 I love the direction you went here. 308 00:12:49,266 --> 00:12:50,567 It's comforting. 309 00:12:50,567 --> 00:12:53,000 I just want a little bit more flavor in there. 310 00:12:53,000 --> 00:12:55,367 Like I almost wish you would 311 00:12:55,367 --> 00:12:58,567 amped up the spice, amped up the salt. 312 00:12:58,567 --> 00:13:00,467 Maybe there was a little too much French fries in there. 313 00:13:00,467 --> 00:13:03,767 They kind of dampened down the actual kimchi flavor. 314 00:13:03,767 --> 00:13:05,467 I wish we had more kimchi in the pantry 315 00:13:05,467 --> 00:13:06,700 that you could've added to this. 316 00:13:06,700 --> 00:13:08,767 I think it would've really gone a long way. 317 00:13:08,767 --> 00:13:11,100 But I really love the idea here. 318 00:13:11,100 --> 00:13:13,000 The actual toast itself is a brittle, 319 00:13:13,000 --> 00:13:14,667 it's my favorite part of the dish. 320 00:13:14,667 --> 00:13:16,900 It's sweet, it's crunchy, it's salty. 321 00:13:16,900 --> 00:13:18,100 I took your advice. 322 00:13:18,100 --> 00:13:20,767 I wrapped my bread up and I dipped it in there. 323 00:13:20,767 --> 00:13:22,166 And I liked that bite, 324 00:13:22,166 --> 00:13:23,767 because it was a little more interesting 325 00:13:23,767 --> 00:13:25,433 when you had everything together. 326 00:13:25,667 --> 00:13:26,567 Thank you. 327 00:13:26,567 --> 00:13:27,867 Chef Jan, thank you. 328 00:13:27,867 --> 00:13:29,100 Next up, Chef Adam. 329 00:13:29,100 --> 00:13:31,100 I made a kimchi romesco tartine 330 00:13:31,100 --> 00:13:33,100 with lightly poached rock shrimp. 331 00:13:33,100 --> 00:13:35,200 Some of the Kohlrabi bitter greens on top 332 00:13:35,200 --> 00:13:36,767 and a quick pickle of kohlrabi as well 333 00:13:36,767 --> 00:13:38,000 to accompany the shrimp. 334 00:13:38,000 --> 00:13:39,266 A brittle is sprinkled on top 335 00:13:39,266 --> 00:13:42,166 to lend a depth of the romesco with almonds. 336 00:13:43,100 --> 00:13:45,000 You spent a lot of time on the romesco. 337 00:13:45,000 --> 00:13:48,166 And, honestly, I wasn't sure that was gonna be your downfall. 338 00:13:48,166 --> 00:13:50,367 Because, obviously, it took most of your time 339 00:13:50,367 --> 00:13:52,467 and you didn't leave enough for plating. 340 00:13:52,467 --> 00:13:54,767 And then you just kind of threw it all there. 341 00:13:54,767 --> 00:13:56,700 But the romesco is delicious. 342 00:13:56,700 --> 00:13:59,367 That romesco, to me, is the star of the show. 343 00:13:59,367 --> 00:14:00,767 I'm glad the kimchi's in there. 344 00:14:00,767 --> 00:14:03,166 It's nicely seasoned. It had some spice to it. 345 00:14:03,166 --> 00:14:05,567 But I would've loved a little caramelization on the shrimp 346 00:14:05,567 --> 00:14:06,967 rather than a poach. 347 00:14:06,967 --> 00:14:09,266 Yeah, you definitely could've introduced more flavors into those shrimps. 348 00:14:09,266 --> 00:14:12,000 Those shrimp are just a little bit bland. 349 00:14:12,000 --> 00:14:14,767 And the brittle to me feels like an afterthought. 350 00:14:14,767 --> 00:14:16,200 I don't know that the dish needs 351 00:14:16,200 --> 00:14:19,000 the sweetness from the brittle to balance out anything else. 352 00:14:19,000 --> 00:14:21,767 But the pickle on your kohlrabi is beautiful. 353 00:14:21,767 --> 00:14:22,767 Thank you very much. 354 00:14:22,767 --> 00:14:23,867 Chef Adam, thank you. 355 00:14:23,867 --> 00:14:26,000 Chef Malcolm, please tell us what you've made. 356 00:14:26,000 --> 00:14:28,266 I made a citrus-marinated rock shrimp. 357 00:14:28,266 --> 00:14:30,567 With potato and kimchi pancake 358 00:14:30,567 --> 00:14:31,934 and a kohlrabi slaw. 359 00:14:37,100 --> 00:14:38,367 Wow, this is great. 360 00:14:38,367 --> 00:14:40,367 I think this dish is really hitting all the notes. 361 00:14:40,367 --> 00:14:42,567 I think where I'm liking it the most 362 00:14:42,567 --> 00:14:44,800 is you added a lot of that slaw on top here 363 00:14:44,800 --> 00:14:47,667 that had really brought a lot of freshness to this dish. 364 00:14:47,667 --> 00:14:50,166 But texturally I think, the pancake, 365 00:14:50,166 --> 00:14:51,567 I you could've gotten, I don't know, 366 00:14:51,567 --> 00:14:53,266 -A little bit of better sear? -A little more of a crisp on it. 367 00:14:53,266 --> 00:14:55,767 'Cause it's a little bit mash potato-ey. 368 00:14:55,767 --> 00:14:57,066 The potato cake tastes... 369 00:14:57,600 --> 00:14:59,200 nice. It's nicely seasoned. 370 00:14:59,200 --> 00:15:01,367 But I agree, it needed a bit more of a sear. 371 00:15:01,367 --> 00:15:04,100 And I think it comes off a little bit mushy to me. 372 00:15:04,100 --> 00:15:07,000 I also think you've benefited from a sauce as well. 373 00:15:07,000 --> 00:15:08,634 But the flavors are great. 374 00:15:10,367 --> 00:15:11,467 Nice dish. 375 00:15:11,467 --> 00:15:14,200 I love that you did something more to 376 00:15:14,200 --> 00:15:16,367 the brittle to make it into a vinaigrette. 377 00:15:16,367 --> 00:15:18,667 But there are pieces of my shrimp 378 00:15:18,667 --> 00:15:20,467 where some are nicely cooked, 379 00:15:20,467 --> 00:15:23,100 some are really overcooked. 380 00:15:23,100 --> 00:15:25,200 But I think you did a really good job 381 00:15:25,200 --> 00:15:27,367 of balancing flavors here. 382 00:15:27,367 --> 00:15:28,567 Thank you, ma'am. 383 00:15:28,567 --> 00:15:30,100 -Chef Malcolm, thank you. -Thank you. 384 00:15:30,100 --> 00:15:31,467 Finally, Chef Alex. 385 00:15:31,467 --> 00:15:34,767 Today, I made a kimchi potato latke. 386 00:15:34,767 --> 00:15:36,867 There's a little sauteed shrimp on top 387 00:15:36,867 --> 00:15:39,100 and a kohlrabi slaw 388 00:15:39,100 --> 00:15:42,200 with a tequila brittle vinaigrette. 389 00:15:42,200 --> 00:15:46,100 Chef Alex, there are a couple of things here that I'm really loving. 390 00:15:46,100 --> 00:15:48,467 Your shrimp are cooked nicely. 391 00:15:48,467 --> 00:15:50,266 -They're very flavorful. -Yeah. 392 00:15:50,266 --> 00:15:52,100 Rock shrimp, favorite part of the dish. 393 00:15:52,100 --> 00:15:54,367 I love the texture on the shrimp. 394 00:15:54,367 --> 00:15:56,467 Love the crispiness on it. 395 00:15:56,467 --> 00:15:58,867 They have, like, nice moisture 396 00:15:58,867 --> 00:16:01,367 and what you're calling a kohlrabi slaw, 397 00:16:01,367 --> 00:16:02,800 it's really beautifully pickled. 398 00:16:02,800 --> 00:16:05,600 Um, the latke itself feels dried out. 399 00:16:05,600 --> 00:16:08,867 It feels dense and like it's lacking moisture. 400 00:16:08,867 --> 00:16:10,767 I have to agree, it's a little dry. 401 00:16:10,767 --> 00:16:11,867 That is a problem. 402 00:16:11,867 --> 00:16:13,367 It's very heavy, it's very dense. 403 00:16:13,367 --> 00:16:17,000 And I think it's because you obviously started with fries 404 00:16:17,000 --> 00:16:19,100 -that were already cooked. -Yeah. 405 00:16:19,100 --> 00:16:20,266 And definitely, it needs a sauce. 406 00:16:20,266 --> 00:16:21,800 This needs an aioli maybe or something. 407 00:16:21,800 --> 00:16:23,467 It needs like a sour cream almost. 408 00:16:23,467 --> 00:16:25,533 -Something would be great. -Something appropriate for a latke. 409 00:16:26,100 --> 00:16:27,266 Chef Alex, thank you. 410 00:16:27,266 --> 00:16:28,433 Thank you, guys. 411 00:16:29,700 --> 00:16:31,900 Just as you're getting a sense of the Chopped kitchen, 412 00:16:31,900 --> 00:16:33,533 one of you has to leave us. 413 00:16:35,867 --> 00:16:39,467 My plating was not up to my standards, absolutely not. 414 00:16:39,467 --> 00:16:42,266 Hopefully, that kimchi romesco can carry me to the second round. 415 00:16:43,100 --> 00:16:45,700 I feel like I don't know where I'm going, 416 00:16:45,700 --> 00:16:46,900 to be honest. 417 00:16:46,900 --> 00:16:48,667 But if I do make it to the next round, 418 00:16:48,667 --> 00:16:51,000 I'm definitely gonna just cook my heart out. 419 00:16:51,000 --> 00:16:54,333 So... whose dish is on the chopping block? 420 00:17:06,100 --> 00:17:09,367 So... whose dish is on the chopping block? 421 00:17:19,166 --> 00:17:20,266 Chef Alex... 422 00:17:20,266 --> 00:17:21,266 you've been chopped. 423 00:17:21,266 --> 00:17:22,300 Judges? 424 00:17:22,300 --> 00:17:25,100 Chef Alex, French fries already being prepared 425 00:17:25,100 --> 00:17:28,500 led to a really sort of dense and dry potato cake. 426 00:17:28,500 --> 00:17:30,200 So, we had to chop you. 427 00:17:30,200 --> 00:17:31,266 -Thank you, Chef. -Thank you. 428 00:17:31,266 --> 00:17:32,233 Bye, guys. 429 00:17:33,367 --> 00:17:36,066 I am feeling a little disappointed. 430 00:17:36,066 --> 00:17:37,567 I think the clock got to me. 431 00:17:37,567 --> 00:17:40,433 If I had a little more time, I like to think it would've been better. 432 00:17:43,667 --> 00:17:45,934 Chef Jan, Chef Adam, Chef Malcolm, 433 00:17:46,400 --> 00:17:47,567 second basket. 434 00:17:49,200 --> 00:17:50,834 Check out your entree ingredients. 435 00:17:52,967 --> 00:17:54,000 [laughs] 436 00:17:54,000 --> 00:17:55,200 What is this? 437 00:17:55,200 --> 00:17:57,200 [Ted] And the stars of this round are... 438 00:17:57,200 --> 00:17:58,166 menudo. 439 00:17:58,166 --> 00:17:59,467 I don't know. Oh, is that shrimp? 440 00:18:00,667 --> 00:18:02,066 Oh, my gosh. It's heavy. 441 00:18:02,066 --> 00:18:03,000 [Ted] Beef knuckle. 442 00:18:03,000 --> 00:18:04,066 Oh, jeez. 443 00:18:04,066 --> 00:18:06,300 Beef knuckle is a surprise. 444 00:18:06,300 --> 00:18:09,367 We use this kind of meat in the Philippines. 445 00:18:09,367 --> 00:18:10,300 [Ted] Sunchokes. 446 00:18:10,300 --> 00:18:12,867 Sunchokes are gonna be nice, for sure. 447 00:18:12,867 --> 00:18:14,367 [Ted] And banana soda. 448 00:18:14,367 --> 00:18:16,133 Banana soda? 449 00:18:16,367 --> 00:18:17,433 Wow. 450 00:18:20,767 --> 00:18:22,734 Thirty minutes to do great things. 451 00:18:25,300 --> 00:18:26,333 Time starts now. 452 00:18:27,100 --> 00:18:28,233 Yes, go. 453 00:18:29,500 --> 00:18:31,033 I'm excited. 454 00:18:32,066 --> 00:18:35,400 Judges, menudo is a Mexican soup made with tripe, 455 00:18:35,400 --> 00:18:37,300 also known as cow stomach. 456 00:18:37,300 --> 00:18:39,667 Might not be everybody's first choice, 457 00:18:39,667 --> 00:18:40,767 but how does it taste? 458 00:18:40,767 --> 00:18:41,867 It's delicious. 459 00:18:41,867 --> 00:18:43,867 You know, I grew up having menudo 460 00:18:43,867 --> 00:18:45,567 really almost every other weekend. 461 00:18:45,567 --> 00:18:47,266 A lot of times, they'll put pig feet in there 462 00:18:47,266 --> 00:18:48,867 to really give it some body. 463 00:18:48,867 --> 00:18:50,767 It usually has Guajillo chilies 464 00:18:50,767 --> 00:18:53,100 to really, kind of, add some spice. 465 00:18:53,100 --> 00:18:54,767 Obviously, you can do the broth. 466 00:18:54,767 --> 00:18:57,767 Or you can do the menudo itself, which is the tripe. 467 00:18:57,767 --> 00:19:00,500 I think the broth is probably where you gonna go with, 468 00:19:00,500 --> 00:19:02,433 especially because you have the beef knuckle. 469 00:19:03,967 --> 00:19:05,767 I thought Malcolm did a great job in the first round. 470 00:19:05,767 --> 00:19:08,266 I was very impressed with his balance of a dish. 471 00:19:08,266 --> 00:19:09,734 I have high hopes for him right now. 472 00:19:10,300 --> 00:19:11,467 My wife loves menudo. 473 00:19:11,467 --> 00:19:13,967 It's something that she's actually tried to get me to try. 474 00:19:13,967 --> 00:19:14,867 I just never have. 475 00:19:14,867 --> 00:19:16,300 But as soon as I see the beef knuckle, 476 00:19:16,300 --> 00:19:17,934 I know I'm gonna have to grind it. 477 00:19:19,767 --> 00:19:20,867 Oh, there we go. 478 00:19:20,867 --> 00:19:22,100 Malcolm's got the grinder out, guys. 479 00:19:22,100 --> 00:19:24,066 -Smart. -Malcolm's got the grinder. 480 00:19:24,066 --> 00:19:25,400 I think he knows the ingredient. 481 00:19:25,400 --> 00:19:26,567 And I think he knows what to do to it. 482 00:19:26,567 --> 00:19:28,567 -That beef knuckle is very lean. -Yeah. 483 00:19:28,567 --> 00:19:30,200 It's just the piece of meat that's near the knee. 484 00:19:30,200 --> 00:19:31,967 It either cooks for a long time 485 00:19:31,967 --> 00:19:34,400 or you're gonna have to get the grinder out. 486 00:19:34,400 --> 00:19:36,266 I've worked with beef knuckle only once. 487 00:19:36,266 --> 00:19:37,667 I've used it to make Bolognese 488 00:19:37,667 --> 00:19:39,967 and that's exactly what I wanna do. 489 00:19:39,967 --> 00:19:41,500 I'm making creamy polenta, 490 00:19:41,500 --> 00:19:44,400 beef knuckle ragu and crispy sunchokes. 491 00:19:44,400 --> 00:19:47,166 I'm gonna use this menudo and I'm only gonna use the broth 492 00:19:47,166 --> 00:19:48,400 that I'm only gonna use it in my ragu. 493 00:19:48,400 --> 00:19:51,367 The flavors are like a spicy tomato broth. 494 00:19:52,166 --> 00:19:54,667 Malcolm is really building the flavor. 495 00:19:58,066 --> 00:20:01,567 Making it to round two is definitely giving me a good feeling, 496 00:20:01,567 --> 00:20:03,166 a little more confidence. 497 00:20:03,166 --> 00:20:05,767 It's really important for me to add a little more spice 498 00:20:05,767 --> 00:20:09,734 since they wanted a little more spice with kimchi and potato soup. 499 00:20:11,000 --> 00:20:14,066 So I'm making curry katsu with aromatic rice, 500 00:20:14,066 --> 00:20:18,767 a banana ketchup sauce, and sunchoke and jalapeno pickles. 501 00:20:18,767 --> 00:20:22,867 I'm using my menudo soup and my banana soda 502 00:20:22,867 --> 00:20:25,367 to make a banana ketchup. 503 00:20:25,367 --> 00:20:29,200 Jan is taking a sauce from the menudo 504 00:20:29,200 --> 00:20:31,767 and she's gonna take the banana soda 505 00:20:31,767 --> 00:20:34,266 and almost make, like, the banana ketchup? 506 00:20:34,266 --> 00:20:35,500 Smart idea. 507 00:20:35,500 --> 00:20:37,033 -Philipi-- Yes. -Yeah. 508 00:20:38,567 --> 00:20:40,233 Twenty minutes to go, chefs. 509 00:20:41,200 --> 00:20:44,100 Hopefully, Adam concentrates more on 510 00:20:44,100 --> 00:20:46,066 the ingredients in the basket 511 00:20:46,066 --> 00:20:48,266 and can really tie them together. 512 00:20:48,266 --> 00:20:50,400 I feel like out of the first round, I'm the underdog. 513 00:20:50,400 --> 00:20:52,567 I think Jan and Malcolm both put up great dishes. 514 00:20:52,567 --> 00:20:53,600 Judges loved them. 515 00:20:53,600 --> 00:20:56,200 I think it's definitely for me to turn the heat up. 516 00:20:56,200 --> 00:20:57,767 I think pasta is a great vessel 517 00:20:57,767 --> 00:20:59,600 So I'm making a beef knuckle orecchiette 518 00:20:59,600 --> 00:21:02,467 with a menudo and sunchoke cream sauce. 519 00:21:03,266 --> 00:21:04,767 I'm excited for those sunchokes. 520 00:21:04,767 --> 00:21:07,500 [Brooke] It's the actual root of the sunflower plant 521 00:21:07,500 --> 00:21:10,667 that actually taste like an artichoke heart. 522 00:21:10,667 --> 00:21:12,767 I'm using the sunchokes to make my cream base. 523 00:21:12,767 --> 00:21:14,300 I'm using the tripe and the menudo 524 00:21:14,300 --> 00:21:16,467 for my sauce to act almost as a thickener. 525 00:21:17,767 --> 00:21:19,033 And then I blend it up. 526 00:21:22,400 --> 00:21:24,967 [Malcolm] ... I can make delicious and make it fast. 527 00:21:24,967 --> 00:21:28,300 And knew the ragu would be the perfect vessel for polenta. 528 00:21:28,300 --> 00:21:31,000 I see that Malcolm is making the polenta. 529 00:21:31,000 --> 00:21:33,567 And he's used some of the reduced banana soda in that. 530 00:21:33,567 --> 00:21:36,767 That banana soda really tastes like fake banana flavor. 531 00:21:36,767 --> 00:21:38,667 So, I think the challenge here is gonna be 532 00:21:38,667 --> 00:21:40,400 using it enough so that we taste it, 533 00:21:40,400 --> 00:21:42,834 but not so much so that it's all we taste. 534 00:21:47,166 --> 00:21:50,500 Jan is just now opening up her beef knuckle. 535 00:21:50,500 --> 00:21:54,400 [Jan] With the beef knuckle, I'm preparing the curry katsu. 536 00:21:54,400 --> 00:21:58,834 Katsu is any type of protein that's covered in panko. 537 00:21:59,667 --> 00:22:01,967 The thing that's motivating me is to know 538 00:22:01,967 --> 00:22:03,367 that I represent a larger group. 539 00:22:03,367 --> 00:22:07,300 I'm not only here to win, but I'm also here to let people know 540 00:22:07,300 --> 00:22:11,033 that being a Filipino chef is totally acceptable, and we have the space. 541 00:22:12,867 --> 00:22:15,233 All right, chefs, less than ten minutes on that clock. 542 00:22:16,767 --> 00:22:19,767 I'm noticing this knuckle has a lot of tendon, sinew 543 00:22:19,767 --> 00:22:22,300 and fatty particles around it, 544 00:22:22,300 --> 00:22:24,000 so I'm, kind of, cleaning that up. 545 00:22:24,000 --> 00:22:27,500 Try to do it on the bias to shorten those muscle fibers to keep the tenderness. 546 00:22:27,500 --> 00:22:31,500 [Marc] It looks like Adam's got the pieces of his knuckle in that pan. 547 00:22:31,500 --> 00:22:33,867 And it might be just going into the pasta. 548 00:22:33,867 --> 00:22:34,767 I'm not sure. 549 00:22:34,767 --> 00:22:36,166 [Brooke] That concerns me a little bit. 550 00:22:36,166 --> 00:22:40,300 Yeah. Because you really need the beef to either be fully braised 551 00:22:40,300 --> 00:22:42,333 -or quickly sauteed. -Or quickly cooked. 552 00:22:45,400 --> 00:22:46,767 I'm gonna do my sunchokes two ways. 553 00:22:46,767 --> 00:22:49,734 I'm gonna roast them with the juices from the menudo. 554 00:22:51,367 --> 00:22:53,367 Second way is to fry them and make them crispy. 555 00:22:53,367 --> 00:22:55,400 I feel very comfortable working with sunchokes. 556 00:22:55,400 --> 00:22:57,066 Malcolm, how are you doing over there? 557 00:22:57,066 --> 00:22:58,500 -Feel good. I feel good. -Yeah? 558 00:22:58,500 --> 00:23:00,834 -Kitchen chaos is where I feel the most comfortable. -Yeah. 559 00:23:01,767 --> 00:23:03,767 [Ted] Chefs, you've got five minutes, less than five, 560 00:23:03,767 --> 00:23:05,600 to pull this off. 561 00:23:05,600 --> 00:23:08,066 [Jan] I decide that I'm gonna pickle my sunchokes 562 00:23:08,066 --> 00:23:10,300 because the dish is pretty heavy. 563 00:23:10,300 --> 00:23:15,667 Pickling the sunchokes and adding the jalapeno for a little spiciness 564 00:23:15,667 --> 00:23:17,767 will lend this dish a nice balance. 565 00:23:17,767 --> 00:23:19,400 [Marc] Is that rice? Yeah, that's rice. 566 00:23:19,400 --> 00:23:21,266 [Brooke] Jan just made steamed rice. 567 00:23:21,266 --> 00:23:24,600 I have some respect for what's happening over there. 568 00:23:24,600 --> 00:23:27,166 All right, chefs, less than two minutes to wrap it up here. 569 00:23:27,166 --> 00:23:28,300 Let's go. 570 00:23:28,300 --> 00:23:31,767 [Adam] I taste the banana soda. It's very sweet. 571 00:23:31,767 --> 00:23:34,367 I'm thinking I can use this to rehydrate some golden raisins. 572 00:23:34,367 --> 00:23:37,266 I want a nice acidic pop to finish off my pasta. 573 00:23:37,266 --> 00:23:40,600 All right, chefs, one minute on the clock. 574 00:23:40,600 --> 00:23:41,867 Let's go, Jan. 575 00:23:41,867 --> 00:23:44,667 [Jan] I feel like I don't have enough time, and I'm like, 576 00:23:44,667 --> 00:23:47,300 "Oh, my goodness." This is challenging. 577 00:23:47,300 --> 00:23:49,266 [Marc] Let's not forget all four basket ingredients. 578 00:23:49,266 --> 00:23:50,500 -[Ted] All right, chefs. -Thirty seconds. 579 00:23:50,500 --> 00:23:52,100 [Ted] Thirty seconds to go, chefs. 580 00:23:52,100 --> 00:23:53,867 [Marc] Adam had breadcrumbs toasting in the oven. 581 00:23:53,867 --> 00:23:55,166 [Brooke] Did he not get it out of there? 582 00:23:55,166 --> 00:23:57,667 -[Tiffany] He's gonna get it now. -[Brooke] Oh, God. Oh, God. 583 00:23:57,667 --> 00:23:58,667 -Let's go! -Ten seconds. 584 00:23:58,667 --> 00:24:01,033 -Ten seconds. -[Ted] Ten, nine, eight, 585 00:24:01,567 --> 00:24:04,567 seven, six, five, 586 00:24:04,567 --> 00:24:08,467 four, three, two, one. 587 00:24:08,467 --> 00:24:09,667 Time's up. 588 00:24:09,667 --> 00:24:11,567 -Oh, my God! -That was awesome. 589 00:24:14,300 --> 00:24:15,166 [Malcolm] I like my dish. 590 00:24:15,166 --> 00:24:16,667 I don't love my dish, but I like it. 591 00:24:16,667 --> 00:24:18,967 Beef knuckle was a really tough piece of meat. 592 00:24:18,967 --> 00:24:20,000 That's what I was worried about. 593 00:24:20,000 --> 00:24:21,300 Just getting enough flavor in there 594 00:24:21,300 --> 00:24:22,567 in that short amount of time. 595 00:24:23,266 --> 00:24:24,767 [Jan] I feel pretty good. 596 00:24:24,767 --> 00:24:26,266 The adrenaline is probably talking, 597 00:24:26,266 --> 00:24:29,500 but I feel like it's a pretty solid dish, and I feel happy about it. 598 00:24:29,500 --> 00:24:31,834 Whatever way it goes, I'll have to accept it. 599 00:24:41,200 --> 00:24:43,300 Chefs, your entree round ingredients, 600 00:24:43,300 --> 00:24:48,634 menudo, sunchokes, beef knuckle and banana soda. 601 00:24:49,567 --> 00:24:51,000 Chef Malcolm, what did you make? 602 00:24:51,000 --> 00:24:52,567 I made a creamy polenta 603 00:24:52,567 --> 00:24:55,667 with a spicy beef knuckle ragu 604 00:24:55,667 --> 00:24:57,333 and crispy sunchokes on top. 605 00:25:01,100 --> 00:25:06,000 Malcolm, you gave us a really delicious bowl of very comforting food. 606 00:25:06,000 --> 00:25:08,367 This meat sauce is delicious. 607 00:25:08,367 --> 00:25:11,567 It's heavily seasoned, it's spicy. 608 00:25:11,567 --> 00:25:14,233 I mean, on its own, I think it's almost a little too spicy. 609 00:25:14,367 --> 00:25:15,467 Yeah. 610 00:25:15,467 --> 00:25:19,467 I mean, you are, like, on the verge of, like, 611 00:25:19,467 --> 00:25:20,867 "Oh, snap. I'm choking." 612 00:25:20,867 --> 00:25:23,467 -Okay. -But I think the polenta itself is very smooth. 613 00:25:23,467 --> 00:25:26,800 In fact, I like the sweetness of it with the banana soda. 614 00:25:26,800 --> 00:25:30,967 And when you have that bite together, it is delicious. 615 00:25:30,967 --> 00:25:33,367 When you're eating it with the polenta, it balances out. 616 00:25:33,367 --> 00:25:36,000 I think that the polenta could have probably been seasoned a little bit more. 617 00:25:36,000 --> 00:25:36,967 Okay. 618 00:25:36,967 --> 00:25:38,800 Your sunchoke chips are delicious. 619 00:25:38,800 --> 00:25:41,166 I think I've picked them all off and eaten them. 620 00:25:41,166 --> 00:25:43,100 I don't know that you needed the cannellini beans. 621 00:25:43,100 --> 00:25:45,467 But I'm nitpicking. It's delicious. 622 00:25:45,467 --> 00:25:46,367 Thank you, ma'am. 623 00:25:46,367 --> 00:25:47,367 Chef, Malcolm, thank you. 624 00:25:47,367 --> 00:25:49,100 -Thank you. -Next up is Chef Adam. 625 00:25:49,100 --> 00:25:51,367 Today I made a beef knuckle orecchiette. 626 00:25:51,367 --> 00:25:54,467 I rehydrated some golden raisins in the banana soda. 627 00:25:54,467 --> 00:25:56,200 Used the sunchoke and the tripe soup 628 00:25:56,200 --> 00:25:58,033 for a cream-based sauce. 629 00:26:00,800 --> 00:26:01,867 I'm just gonna be honest. 630 00:26:02,667 --> 00:26:04,533 I'm not really sure what I'm eating. 631 00:26:06,767 --> 00:26:08,033 But I keep eating it. 632 00:26:08,867 --> 00:26:11,967 And in my mind, conceptually, 633 00:26:11,967 --> 00:26:15,333 this just doesn't really go together, 634 00:26:16,567 --> 00:26:18,100 but it goes together. 635 00:26:18,100 --> 00:26:21,767 I'm getting this flavor of the menudo coming through, 636 00:26:21,767 --> 00:26:23,867 without being overpowering. 637 00:26:23,867 --> 00:26:26,300 The knuckle itself is still tender. 638 00:26:26,300 --> 00:26:29,867 The raisins are also, kind of, nice, too. 639 00:26:29,867 --> 00:26:31,767 Yeah. I'm glad you like 'em. 640 00:26:31,767 --> 00:26:34,100 [Brooke] I mean, I'm, kind of, on the same page here. 641 00:26:34,100 --> 00:26:37,967 I'm like, is it mac and cheese, is it beef stroganoff? 642 00:26:37,967 --> 00:26:39,100 It's none of those. 643 00:26:39,100 --> 00:26:41,367 -Um-- -Delicious. It's just delicious. 644 00:26:41,367 --> 00:26:42,900 -Go ahead and sell it. -Yeah. 645 00:26:42,900 --> 00:26:45,867 The beef, I'm shocked it's not tough. 646 00:26:45,867 --> 00:26:46,867 It's tender. 647 00:26:46,867 --> 00:26:50,367 I'm not loving the consistency of that cream sauce 648 00:26:50,367 --> 00:26:52,967 because I feel like the sunchokes weren't cooked enough, 649 00:26:52,967 --> 00:26:55,200 and so they feel kind of grainy. 650 00:26:55,200 --> 00:26:58,266 I think you're right about the little bit of a graininess. 651 00:26:58,266 --> 00:27:00,100 Maybe the sunchokes needed to cook a little more. 652 00:27:00,100 --> 00:27:02,266 But the little bits of beef knuckle 653 00:27:02,266 --> 00:27:04,567 are just a nice little relief. 654 00:27:04,567 --> 00:27:06,367 -Chef Adam, thank you. -Thank you. 655 00:27:06,367 --> 00:27:07,667 Finally, Chef Jan. 656 00:27:07,667 --> 00:27:10,700 What you have is a curry katsu 657 00:27:10,700 --> 00:27:13,867 and the sauce is a banana-ketchup katsu sauce. 658 00:27:13,867 --> 00:27:16,567 And you also have an aromatic rice 659 00:27:16,567 --> 00:27:18,767 with ginger and orange. 660 00:27:21,467 --> 00:27:24,300 Chef Jan, this is a really smart dish. 661 00:27:24,300 --> 00:27:28,767 And I do feel like the banana soda makes sense in this sauce. 662 00:27:28,767 --> 00:27:33,000 The menudo with the banana-ketchup even makes sense 663 00:27:33,000 --> 00:27:34,567 'cause it's, like, slightly spicy, 664 00:27:34,567 --> 00:27:36,000 and it's okay for it to be sweet, 665 00:27:36,000 --> 00:27:39,967 because I know, traditionally, this sauce would be sweet. 666 00:27:39,967 --> 00:27:41,467 My favorite part of this whole plate 667 00:27:41,467 --> 00:27:43,700 is that little bite of sunchoke pickle. 668 00:27:43,700 --> 00:27:46,767 It's bright, it's spicy, it's crunchy. 669 00:27:46,767 --> 00:27:50,000 But I wish you had pounded this meat a little bit 670 00:27:50,000 --> 00:27:52,100 or sliced it a little bit thinner. 671 00:27:52,100 --> 00:27:53,266 It's still really tough. 672 00:27:54,700 --> 00:27:58,667 My beef is not any pink inside. 673 00:27:58,667 --> 00:28:02,367 So the beef knuckle really started to dry out. 674 00:28:02,367 --> 00:28:06,667 We could not believe that you did that rice so quick, and it is so perfect. 675 00:28:06,667 --> 00:28:08,300 I mean, it's just beautiful. 676 00:28:08,300 --> 00:28:11,200 Yeah, I have to agree. I think the rice is absolutely perfect. 677 00:28:11,200 --> 00:28:13,000 Very flavorful, very tasty. 678 00:28:13,000 --> 00:28:15,567 This sauce, I do like it. It's very sweet. 679 00:28:15,567 --> 00:28:17,300 Between the ketchup and the other things, 680 00:28:17,300 --> 00:28:19,100 for me, I would have just liked 681 00:28:19,100 --> 00:28:21,367 something a little bit more with a little bit more of a pop. 682 00:28:22,300 --> 00:28:24,300 -Chef Jan, thank you. -Thank you. 683 00:28:24,300 --> 00:28:27,800 Each of you had some highs and lows in that round. 684 00:28:27,800 --> 00:28:29,667 Please give the judges time to discuss. 685 00:28:29,667 --> 00:28:32,000 Thank you, chefs. 686 00:28:32,000 --> 00:28:36,000 I'm a little concerned about some of the technical things that I experienced. 687 00:28:36,000 --> 00:28:39,100 But I'm hoping that they are a little more curious 688 00:28:39,100 --> 00:28:41,266 about what I can offer during the dessert round. 689 00:28:42,767 --> 00:28:45,100 I'm thinking it's a very tight competition at the moment. 690 00:28:45,100 --> 00:28:47,166 My entree, the judges were a little perplexed. 691 00:28:47,166 --> 00:28:49,567 The sunchoke cream-based sauce really threw 'em. 692 00:28:49,567 --> 00:28:51,200 I am absolutely unsure of what to think 693 00:28:51,200 --> 00:28:53,567 about the judges' reaction at this point. 694 00:28:53,567 --> 00:28:57,166 So, whose dish is on the chopping block? 695 00:29:09,667 --> 00:29:12,934 So, whose dish is on the chopping block? 696 00:29:20,600 --> 00:29:22,767 Chef Jan, you've been chopped. 697 00:29:22,767 --> 00:29:24,000 Judges. 698 00:29:24,000 --> 00:29:27,300 Jan, this was a tough and a challenging round. 699 00:29:27,300 --> 00:29:29,400 You had your rice, which was perfectly cooked. 700 00:29:29,400 --> 00:29:33,400 But the beef knuckle itself was tough, under seasoned 701 00:29:33,400 --> 00:29:36,567 and just not the technique that we would expect to have. 702 00:29:36,567 --> 00:29:39,567 And for those reasons, we had to chop you. 703 00:29:40,166 --> 00:29:41,467 Thank you so much for that. 704 00:29:42,400 --> 00:29:44,867 All in all, I'm happy with what I accomplished today. 705 00:29:44,867 --> 00:29:50,066 I'm most proud about just representing women chefs and Filipino people. 706 00:29:50,066 --> 00:29:52,367 That's pretty awesome in my book. 707 00:29:55,400 --> 00:29:58,600 Chef Adam, Chef Malcolm, congratulations on making it this far. 708 00:29:58,600 --> 00:30:01,166 But only one chef can go the distance. 709 00:30:01,166 --> 00:30:04,834 Third basket is packed with some final surprises for you. 710 00:30:07,166 --> 00:30:08,567 Check 'em out! 711 00:30:11,367 --> 00:30:14,000 -I'm trying to figure out what it is. -A breakfast pizza, I guess. 712 00:30:14,000 --> 00:30:18,266 [Ted] And you'll be making dessert with a bacon and pancake pizza, 713 00:30:18,266 --> 00:30:19,266 macadamia nuts. 714 00:30:19,266 --> 00:30:21,834 Macadamias. That's nice. 715 00:30:23,166 --> 00:30:24,066 [Ted] Kiwis. 716 00:30:24,066 --> 00:30:26,433 Kiwis. Yes, nice! 717 00:30:27,367 --> 00:30:28,367 [Ted] And clotted cream. 718 00:30:28,367 --> 00:30:30,367 Clotted cream. All right, that's easy. 719 00:30:30,367 --> 00:30:32,433 I can do something with that for sure. 720 00:30:37,300 --> 00:30:40,867 Half an hour to make something sweet and perfect with this basket. 721 00:30:40,867 --> 00:30:42,166 Time starts now. 722 00:30:42,166 --> 00:30:43,266 All right. 723 00:30:43,266 --> 00:30:45,300 -All right, chefs. -Last round. 724 00:30:45,300 --> 00:30:47,533 Guys, this is gonna be good. This is exciting. 725 00:30:49,867 --> 00:30:53,000 Judges, pizza in the dessert basket, that's right. 726 00:30:53,000 --> 00:30:55,200 It's a bacon and pancakes pizza. 727 00:30:55,200 --> 00:30:57,166 -Who's responsible for this? -Marc. 728 00:30:57,166 --> 00:30:58,700 -Yes, Marc. -No, no, it's not me. 729 00:30:58,700 --> 00:31:00,467 I do not make any of these decisions. 730 00:31:00,467 --> 00:31:02,500 It's a pizza. It's got pancakes on it 731 00:31:02,500 --> 00:31:03,700 with little pats of butter. 732 00:31:03,700 --> 00:31:05,500 And, of course, there's some bacon. 733 00:31:05,500 --> 00:31:07,100 This breakfast pizza aside, 734 00:31:07,100 --> 00:31:09,500 I don't know what the center of this dessert looks like. 735 00:31:09,500 --> 00:31:11,767 I feel like they need to bake some kind of a cake. 736 00:31:11,767 --> 00:31:13,867 -They need to bake something, they need to mix something. -Yeah. 737 00:31:13,867 --> 00:31:17,300 -Because there's no substance to this basket for a dessert. -Yeah. 738 00:31:17,300 --> 00:31:18,667 -Yeah. -I think you have to create 739 00:31:18,667 --> 00:31:20,533 the centerpiece of this dessert. 740 00:31:22,367 --> 00:31:24,066 I'm excited to see what Malcolm's gonna make. 741 00:31:24,066 --> 00:31:27,600 Because the first two rounds, he's shown to be a very strong competitor. 742 00:31:27,600 --> 00:31:29,500 -He seems to be able to take the basket... -Yeah. 743 00:31:29,500 --> 00:31:31,867 ...and understand it from the get go. 744 00:31:31,867 --> 00:31:35,967 I won New York Post's Top 40 Best Desserts in America back in the day 745 00:31:35,967 --> 00:31:38,100 so I'm very confident. I know what I'm doing. 746 00:31:38,100 --> 00:31:39,400 -[Marc] Malcolm? -[Malcolm] Yes, sir. 747 00:31:39,400 --> 00:31:40,767 What are you making for us? 748 00:31:40,767 --> 00:31:43,166 I'm gonna do a classic white chocolate macadamia nut cookie, 749 00:31:43,166 --> 00:31:45,400 vanilla creme anglaise, macerated kiwis. 750 00:31:45,400 --> 00:31:47,667 And we'll do, like, a bacon crumble. 751 00:31:49,367 --> 00:31:51,266 [Marc] Malcolm is making one of those classic cookies, 752 00:31:51,266 --> 00:31:53,066 macadamia and white chocolate cookie. 753 00:31:53,066 --> 00:31:56,100 It's wonderful. It's a genius move. 754 00:31:56,100 --> 00:31:58,567 -These macadamia nuts, one of my favorite nuts. -[Brooke] Mm-hm. 755 00:31:58,567 --> 00:32:00,700 I mean, they're... I think they're mostly grown in Hawaii. 756 00:32:00,700 --> 00:32:02,867 -Very, sort of, a fatty-- -[Brooke] Yeah, delicious. 757 00:32:02,867 --> 00:32:04,667 -It's considered, like, a very fatty nut. -[Brooke] Yeah. 758 00:32:04,667 --> 00:32:06,867 [Malcolm] I think macadamia nuts are only meant to be put 759 00:32:06,867 --> 00:32:08,700 in macadamia nut and white chocolate chip cookies. 760 00:32:08,700 --> 00:32:10,433 I haven't seen them used anywhere else. 761 00:32:11,867 --> 00:32:14,567 Chefs, 20 minutes left to get it done. 762 00:32:14,567 --> 00:32:18,767 I mean, to me, the first two rounds were both led by Malcolm. 763 00:32:18,767 --> 00:32:21,700 -Mm-hm. -So I think Adam has some catching up to do. 764 00:32:21,700 --> 00:32:23,667 This is the opportunity now for Adam 765 00:32:23,667 --> 00:32:26,600 to step it up and show what he really can do. 766 00:32:26,600 --> 00:32:28,567 [Adam] Malcolm's brought out two strong courses so far, 767 00:32:28,567 --> 00:32:30,400 I gotta really bring it with this dessert round. 768 00:32:30,400 --> 00:32:31,400 I feel confident with desserts. 769 00:32:31,400 --> 00:32:32,967 I help our pastry chef make good desserts 770 00:32:32,967 --> 00:32:34,367 at our restaurant all the time. 771 00:32:34,367 --> 00:32:35,567 I got this. 772 00:32:35,567 --> 00:32:37,867 I think Adam is making a pate a choux. 773 00:32:37,867 --> 00:32:39,367 Adam, what are you making for us? 774 00:32:39,367 --> 00:32:43,500 I am gonna make a classic pate a choux puff. 775 00:32:43,500 --> 00:32:46,400 I'm gonna dip that in some chocolate with bacon in it. 776 00:32:46,400 --> 00:32:49,400 And then a kiwi syrup to, kind of, dip everything in at the end. 777 00:32:49,400 --> 00:32:50,400 Okay. 778 00:32:50,400 --> 00:32:52,000 [Adam] I love to eat pate a choux puffs. 779 00:32:52,000 --> 00:32:53,400 They're absolutely delicious. 780 00:32:53,400 --> 00:32:56,166 You can knock down twenty of those things without a problem. 781 00:32:56,166 --> 00:32:59,567 To top off my puffs, I'm making a bacon and dark chocolate drizzle. 782 00:32:59,567 --> 00:33:01,400 Chocolate lends really well to that porky flavor. 783 00:33:01,400 --> 00:33:04,333 I think it will help, kind of, coat it and give it a nice crunch. 784 00:33:05,667 --> 00:33:07,934 Chefs, less than 15 minutes to go here. 785 00:33:10,100 --> 00:33:12,600 [Brooke] Clotted cream is basically a process 786 00:33:12,600 --> 00:33:16,367 where they heat the cream, the fat rises to the top, 787 00:33:16,367 --> 00:33:18,000 it lightly ferments. 788 00:33:18,000 --> 00:33:20,266 And that thick layer is removed, 789 00:33:20,266 --> 00:33:22,400 and that's what's used as clotted cream. 790 00:33:22,400 --> 00:33:23,867 [Tiffany] Super high in fat. 791 00:33:23,867 --> 00:33:25,600 I mean, as rich as butter, really. 792 00:33:25,600 --> 00:33:29,000 So super thick, super delicious. 793 00:33:29,000 --> 00:33:32,667 I'm using clotted cream to make a creme anglaise 'cause I feel like it works. 794 00:33:32,667 --> 00:33:37,000 Our creme anglaise is a vanilla base thickened with egg yolks. 795 00:33:37,000 --> 00:33:39,000 I decided I was gonna macerate my kiwi. 796 00:33:39,000 --> 00:33:42,166 My kids love kiwis. We use them a lot at home. 797 00:33:42,166 --> 00:33:44,066 I would be devastated not to win. 798 00:33:44,066 --> 00:33:46,166 Grandmother loved this show to her core. 799 00:33:46,166 --> 00:33:48,467 Now that I'm so close, I feel like I have to win. 800 00:33:50,367 --> 00:33:51,200 [Adam] I'm frying these pate a choux 801 00:33:51,200 --> 00:33:52,867 to give them a nice, crispy outside 802 00:33:52,867 --> 00:33:54,567 with a nice, airy inside. 803 00:33:54,567 --> 00:33:57,834 And then, with the kiwi, I'm making a syrup to go with my dessert. 804 00:34:00,166 --> 00:34:02,767 It's taking a bit longer than I expected to fry these. 805 00:34:02,767 --> 00:34:04,000 The thing with the choux dough, 806 00:34:04,000 --> 00:34:06,166 it does have to one, brown on the outside, 807 00:34:06,166 --> 00:34:08,200 but it has to cook the dough all the way through 808 00:34:08,200 --> 00:34:09,567 on the inside as well. 809 00:34:09,567 --> 00:34:10,700 I go to check on my puffs. 810 00:34:10,700 --> 00:34:12,600 They still don't have the color that I'm looking for. 811 00:34:12,600 --> 00:34:14,000 These are the base of my dish. 812 00:34:14,000 --> 00:34:16,367 If these pate a choux puffs don't get cooked all the way through, 813 00:34:16,367 --> 00:34:18,500 my dish is ruined. 814 00:34:18,500 --> 00:34:21,867 If Adam doesn't get this pate a choux recipe perfect, 815 00:34:21,867 --> 00:34:23,233 the whole dish is done. 816 00:34:23,233 --> 00:34:27,934 Yeah. His entire future, sort of, lays in the wings of this dessert round. 817 00:34:35,567 --> 00:34:37,367 [Adam] Come on. 818 00:34:37,367 --> 00:34:40,200 All right, chefs, you're under the five-minute mark here. 819 00:34:40,200 --> 00:34:42,400 Check on my pate a choux puffs, still not ready. 820 00:34:42,400 --> 00:34:44,200 I decide to leave them in for a little bit longer. 821 00:34:44,200 --> 00:34:47,500 I'm a little worried because his puffs are still in the fryer. 822 00:34:47,500 --> 00:34:51,300 I think he's really trying to get a little bit more color on it. 823 00:34:51,300 --> 00:34:53,600 [Adam] I'm using the clotted cream to make a whipped cream. 824 00:34:53,600 --> 00:34:57,500 I'm hoping it will add a nice dipping component to my pate a choux puffs. 825 00:34:57,500 --> 00:35:01,200 Two minutes, chefs. Coming up on two minutes. 826 00:35:01,200 --> 00:35:04,166 I think this bacon and pancake pizza is kind of ridiculous. 827 00:35:04,166 --> 00:35:05,800 I don't think it's a real thing. 828 00:35:05,800 --> 00:35:09,166 I'm definitely gonna use the pancake and the bacon from this pizza, 829 00:35:09,166 --> 00:35:11,800 so I know it'll lend itself to a good crumble. 830 00:35:11,800 --> 00:35:14,867 Malcolm is taking the actual pancakes and the bacon 831 00:35:14,867 --> 00:35:17,467 and putting them into the food processor. 832 00:35:17,467 --> 00:35:20,767 [Malcolm] Crumble's gonna give a good smokiness and sweetness 833 00:35:20,767 --> 00:35:23,166 and richness to the dish and add some texture. 834 00:35:23,166 --> 00:35:26,000 [Ted] Chef Malcolm checking his cookies. 835 00:35:26,000 --> 00:35:29,000 -They may be done. -Malcolm, how's your cookies looking? 836 00:35:29,000 --> 00:35:31,367 They're good, they're soft. They're gonna be chewy, they're gonna be nice. 837 00:35:31,367 --> 00:35:34,166 -[Marc] Love a chewy cookie. -Mm. I like chewy cookies. 838 00:35:36,166 --> 00:35:37,166 [Adam] With the macadamia nuts, 839 00:35:37,166 --> 00:35:38,700 I'm just trying to get a nice toast on those 840 00:35:38,700 --> 00:35:41,867 so I can blend them up and then use it as a textural component on top. 841 00:35:41,867 --> 00:35:42,867 I'm feeling the pressure a little bit. 842 00:35:42,867 --> 00:35:44,400 I wanna win more than ever. 843 00:35:44,400 --> 00:35:46,767 Everyone is Garrett County that's watching back home, in Western Maryland, 844 00:35:46,767 --> 00:35:47,867 they would be so proud. 845 00:35:47,867 --> 00:35:49,800 [Ted] Thirty seconds left, folks. Thirty seconds. 846 00:35:49,800 --> 00:35:51,266 -Oh, 30 seconds. -[Marc] Thirty seconds. 847 00:35:51,266 --> 00:35:52,500 [Tiffany] All right, guys, this is it. 848 00:35:52,500 --> 00:35:55,600 Last moments. Make sure everything is the way you want it. 849 00:35:55,600 --> 00:36:00,066 Guys, I don't know why Adam still has those puffs in the fryer still. 850 00:36:00,066 --> 00:36:01,467 They're gonna get dried out. 851 00:36:01,467 --> 00:36:02,800 -[Brooke] I don't understand that at all. -[Tiffany] Come on. 852 00:36:02,800 --> 00:36:04,066 Come on. You gotta get it out, though. 853 00:36:05,100 --> 00:36:06,333 [Adam] These pate a choux puffs 854 00:36:06,333 --> 00:36:08,100 finally have the golden brown color that I was looking for. 855 00:36:08,100 --> 00:36:10,700 Pull them out of the fryer, toss them in a little bit of sugar. 856 00:36:10,700 --> 00:36:12,967 Let's go, chefs! You got this! 857 00:36:12,967 --> 00:36:16,300 Wrap it up. Final seconds of the final round, chefs. 858 00:36:16,300 --> 00:36:18,867 Ten, nine, eight, 859 00:36:19,500 --> 00:36:22,266 seven, six, five, 860 00:36:22,266 --> 00:36:26,400 four, three, two, one. 861 00:36:26,400 --> 00:36:28,233 -Time's up. -[Brooke] Whoo! 862 00:36:31,800 --> 00:36:33,467 [Adam] I think it went pretty well actually. 863 00:36:33,467 --> 00:36:36,767 The breakfast pizza was definitely, kind of, out of left field, 864 00:36:36,767 --> 00:36:38,934 but I'm hoping that it can all carry through. 865 00:36:40,166 --> 00:36:41,967 That was crazy. I had a lot of ideas, 866 00:36:41,967 --> 00:36:43,367 but I'm happy with my dessert. 867 00:36:43,367 --> 00:36:45,500 I like the flavors, I like the cookie, I like the crumble. 868 00:36:45,500 --> 00:36:46,934 I like everything that I put on the dish. 869 00:36:54,166 --> 00:36:55,700 Chef Malcolm and Chef Adam, 870 00:36:55,700 --> 00:36:59,500 in your final basket, you found a bacon and pancake pizza, 871 00:36:59,500 --> 00:37:03,767 kiwis, macadamia nuts and clotted cream. 872 00:37:03,767 --> 00:37:06,867 -Chef Adam. -So today I made a classic pate a choux puff. 873 00:37:06,867 --> 00:37:11,000 Topped them with a little bit of the bacon from the pancake pizza. 874 00:37:11,000 --> 00:37:14,166 Chocolate, the toasted macadamia nuts for a little bit of crunch. 875 00:37:14,166 --> 00:37:17,400 Clotted whipped cream on the side and a kiwi syrup. 876 00:37:17,400 --> 00:37:20,166 Chef Adam, you have these pate a choux puffs. 877 00:37:20,166 --> 00:37:24,266 We all thought you left them in the fryer for too long. 878 00:37:24,266 --> 00:37:29,266 But they actually maintain a nice, crisp golden crunch on the outside, 879 00:37:29,266 --> 00:37:30,667 and they're still soft in the center. 880 00:37:31,600 --> 00:37:33,667 I think they're crispy. It's delicious. 881 00:37:33,667 --> 00:37:36,700 I love the color. They're beautiful golden brown. 882 00:37:36,700 --> 00:37:38,867 The macadamia nut is... Is nice. 883 00:37:38,867 --> 00:37:40,567 It feels a bit like an afterthought, 884 00:37:40,567 --> 00:37:42,367 like, just chopped up on top, 885 00:37:42,367 --> 00:37:43,767 but I appreciate the flavor. 886 00:37:43,767 --> 00:37:46,867 And I think that goes nicely with the chocolate and the clotted cream. 887 00:37:46,867 --> 00:37:49,867 What feels disconnected to me is the kiwi. 888 00:37:49,867 --> 00:37:51,867 It doesn't make sense with the chocolate. 889 00:37:53,200 --> 00:37:55,100 For me, the problem is the bacon. 890 00:37:55,100 --> 00:37:56,867 I feel like you should have cut it up smaller. 891 00:37:56,867 --> 00:37:58,867 Because you're getting these big chunks of bacon, 892 00:37:58,867 --> 00:38:01,000 and I would have liked it more dispersed. 893 00:38:01,000 --> 00:38:03,200 Thank you, Chef Adam. Finally, Chef Malcolm. 894 00:38:03,200 --> 00:38:04,867 Please tell us about your dessert. 895 00:38:04,867 --> 00:38:08,000 I did a classic toasted macadamia white chocolate chip cookie 896 00:38:08,000 --> 00:38:11,066 with macerated kiwis, clotted cream creme anglaise 897 00:38:11,066 --> 00:38:13,600 and a bacon and pancake crumble. 898 00:38:13,600 --> 00:38:16,367 Malcolm, the cookies, you know, when they came out of the oven, 899 00:38:16,367 --> 00:38:18,867 they looked absolutely perfect. 900 00:38:18,867 --> 00:38:21,266 The problem here is when you plated it. 901 00:38:21,266 --> 00:38:24,400 When you put the kiwi on top of the cookie, 902 00:38:24,400 --> 00:38:27,467 it created a very mushy cookie, 903 00:38:27,467 --> 00:38:30,567 which changed everything. 904 00:38:30,567 --> 00:38:31,500 Understood. 905 00:38:31,500 --> 00:38:33,500 You had a really beautiful cookie here. 906 00:38:33,500 --> 00:38:36,300 And I can tell that the edges were crispy. 907 00:38:36,300 --> 00:38:39,100 And honestly, your macerated kiwi is delicious. 908 00:38:39,100 --> 00:38:41,867 The mint in there, your flavors in that kiwi. 909 00:38:41,867 --> 00:38:44,600 Really delicious. And it goes really nicely with the cookie. 910 00:38:44,600 --> 00:38:47,567 But what we've now gotten is this pile of mush. 911 00:38:48,500 --> 00:38:49,600 Yeah, I don't know what else to say. 912 00:38:49,600 --> 00:38:51,200 I mean, I think the flavors are fantastic. 913 00:38:51,200 --> 00:38:54,000 I love all of it. I love the bacon pop right there that's happening. 914 00:38:54,000 --> 00:38:57,567 But when we talk about dishes really get affected by plating, 915 00:38:57,567 --> 00:38:59,800 this is a very good example of that. 916 00:38:59,800 --> 00:39:01,967 -[Ted] Chef Malcolm, thank you. -Thank you. 917 00:39:01,967 --> 00:39:04,600 You both worked hard, but who has won? 918 00:39:04,600 --> 00:39:07,367 We'll let you know soon. Thank you, chefs. 919 00:39:07,367 --> 00:39:10,600 Judges, these chefs were thrown a lot of tough curveballs here. 920 00:39:10,600 --> 00:39:11,867 Where to begin? 921 00:39:11,867 --> 00:39:13,100 I guess we'll start from the beginning. 922 00:39:13,100 --> 00:39:16,066 Malcolm, actually, right out of the gate, does a great job. 923 00:39:16,066 --> 00:39:18,400 His potato cake, the way he balanced it 924 00:39:18,400 --> 00:39:20,600 with that acidity on the kohlrabi slaw, 925 00:39:20,600 --> 00:39:22,967 I thought his dish was, I mean, close to perfect. 926 00:39:22,967 --> 00:39:26,066 There was a bit of a misstep with overcooked shrimp for me. 927 00:39:26,066 --> 00:39:28,567 But he really showed an understanding 928 00:39:28,567 --> 00:39:32,166 of how to manipulate those ingredients to make something delicious. 929 00:39:32,166 --> 00:39:34,800 And then Adam, he did that dish with the romesco. 930 00:39:34,800 --> 00:39:38,100 The romesco itself brought it together 931 00:39:38,100 --> 00:39:40,400 and really allowed it to have some flavor. 932 00:39:40,400 --> 00:39:42,600 But I really wish Adam had cooked his rock shrimp 933 00:39:42,600 --> 00:39:43,867 a little bit better for his dish. 934 00:39:43,867 --> 00:39:45,500 They needed more flavor. 935 00:39:45,500 --> 00:39:47,300 Now, we're gonna have to look at the main course. 936 00:39:47,300 --> 00:39:51,467 I thought that Malcolm used the basket ingredients the best. 937 00:39:51,467 --> 00:39:54,100 Definitely best cooked of the knuckle. 938 00:39:54,100 --> 00:39:55,600 I thought that was a very good dish. 939 00:39:55,600 --> 00:39:59,266 I think we all missed an element of freshness in that plate, 940 00:39:59,266 --> 00:40:01,800 but it was maybe the only thing we missed. 941 00:40:01,800 --> 00:40:03,367 It had so much flavor. 942 00:40:03,367 --> 00:40:05,166 And now, when we look at Adam's dish, 943 00:40:05,166 --> 00:40:07,400 that dish just, sort of, sang to me. It was great. 944 00:40:07,400 --> 00:40:08,600 I thought it was flavorful. 945 00:40:08,600 --> 00:40:11,867 And I'm so happy that he used the raisins like he did, 946 00:40:11,867 --> 00:40:13,967 with adding that banana soda, 947 00:40:13,967 --> 00:40:15,700 to give it a little bit of sweetness to the dish. 948 00:40:15,700 --> 00:40:17,767 -And the beef knuckle was tender. -[Brooke] Yeah. 949 00:40:17,767 --> 00:40:19,667 I didn't have a lot of complaints, 950 00:40:19,667 --> 00:40:22,300 other than the sauce, to me, felt a little bit grainy. 951 00:40:22,300 --> 00:40:24,567 [Marc] Well, I really think we have to look at Malcolm here in the end, 952 00:40:24,567 --> 00:40:25,767 because I think he was really ahead. 953 00:40:25,767 --> 00:40:28,634 But do you think his dessert plating took him down? 954 00:40:32,367 --> 00:40:34,100 I feel like compared to Adam, overall, 955 00:40:34,100 --> 00:40:38,266 I made a very complete and cohesive dish every single round. 956 00:40:38,266 --> 00:40:39,767 I think I 100% deserve to win. 957 00:40:41,300 --> 00:40:42,667 [Adam] It was a great competition. 958 00:40:42,667 --> 00:40:45,000 I think that Malcolm took the first round, 959 00:40:45,000 --> 00:40:46,667 second round was super close. 960 00:40:46,667 --> 00:40:49,066 So it could be anybody's game at this point. 961 00:40:49,066 --> 00:40:52,467 So, whose dish is on the chopping block? 962 00:41:05,367 --> 00:41:07,500 Chef Adam, you've been chopped. 963 00:41:07,500 --> 00:41:08,400 Judges. 964 00:41:08,400 --> 00:41:09,367 [Marc] Adam, this was difficult. 965 00:41:09,367 --> 00:41:11,066 It comes down to a couple of little things. 966 00:41:11,066 --> 00:41:13,867 And I think in your appetizer round, the shrimp were poached. 967 00:41:13,867 --> 00:41:15,400 They needed a little bit more flavor. 968 00:41:15,400 --> 00:41:18,700 And in the second course, we felt the sunchokes weren't quite cooked out enough 969 00:41:18,700 --> 00:41:20,400 so it made the sauce a little bit grainy. 970 00:41:20,400 --> 00:41:22,166 And so we had to chop you. 971 00:41:22,166 --> 00:41:23,166 Thank you, chefs. 972 00:41:25,767 --> 00:41:27,100 This thing got away. 973 00:41:27,100 --> 00:41:29,000 I wanted it, but I think I made Garrett County proud today. 974 00:41:29,000 --> 00:41:32,333 So even a small-town kid can have big dreams. 975 00:41:35,867 --> 00:41:40,266 And that means Chef Malcolm Prude, you are the Chopped champion. 976 00:41:40,266 --> 00:41:41,500 Congratulations, sir. 977 00:41:41,500 --> 00:41:43,333 -Whoo! -Congratulations. 978 00:41:45,467 --> 00:41:48,100 I can't believe it. I'm just feeling overjoyed. 979 00:41:48,100 --> 00:41:49,567 I'm thinking about my grandmother, you know. 980 00:41:49,567 --> 00:41:52,266 -Aw. -[Malcolm] Uh, she loved the show more than life itself. 981 00:41:52,266 --> 00:41:56,066 And she would be the happiest woman to see this. 982 00:41:56,467 --> 00:41:57,667 It's a surreal moment.