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.