1 00:00:00,967 --> 00:00:03,166 You've got to set the tone 2 00:00:03,233 --> 00:00:04,967 and strike the right note. 3 00:00:04,967 --> 00:00:06,266 [man 1] I'll do whatever it takes. 4 00:00:06,266 --> 00:00:08,166 [man 2] This is not gonna be easy. 5 00:00:08,233 --> 00:00:10,767 [Ted Allen] Grab the butter, bring the bravado. 6 00:00:10,767 --> 00:00:12,567 [woman] I'm here to kick some butt. 7 00:00:12,567 --> 00:00:15,467 [Ted] This is a celebration of the one, the only, 8 00:00:15,467 --> 00:00:17,667 the OG French Chef... 9 00:00:18,367 --> 00:00:19,467 I'm Julia Child. 10 00:00:19,467 --> 00:00:21,000 [Ted] Every basket is a puzzle. 11 00:00:21,000 --> 00:00:22,066 [woman] Let's take coq au vin, 12 00:00:22,133 --> 00:00:23,867 put it through the Chopped meat grinder. 13 00:00:23,867 --> 00:00:25,667 [Ted] Julia's classic recipes 14 00:00:25,667 --> 00:00:28,266 will inspire innovative and modern dishes. 15 00:00:28,266 --> 00:00:30,166 [Scott] There's a million directions you can go in here. 16 00:00:30,233 --> 00:00:32,066 [Janelle] Flavor in 20 minutes, hello. 17 00:00:32,133 --> 00:00:33,266 I'm hoping it's cooked. 18 00:00:33,266 --> 00:00:35,166 So exciting! 19 00:00:35,166 --> 00:00:37,000 It smells delicious! 20 00:00:37,000 --> 00:00:40,867 [Ted] 16 chefs are gunning for a dream trip to France. 21 00:00:40,867 --> 00:00:41,767 Oh, my God. 22 00:00:41,767 --> 00:00:43,967 -I heard that. -Watch your back, baby! 23 00:00:43,967 --> 00:00:45,166 Here comes the drama. 24 00:00:45,233 --> 00:00:46,567 [Julia] Don't overcook the duck. 25 00:00:46,567 --> 00:00:47,667 What is he thinking? 26 00:00:47,667 --> 00:00:49,367 -[woman] It's a lot of pressure. -[cries out] 27 00:00:49,367 --> 00:00:52,467 [Alex] We gotta go here! It's go time, let's go! 28 00:00:52,467 --> 00:00:53,667 Move, boy. 29 00:00:53,667 --> 00:00:54,667 [exhaling] 30 00:00:54,667 --> 00:00:56,367 Julia would be very upset right now, 31 00:00:56,433 --> 00:00:57,367 she'd be drinking wine. 32 00:00:57,367 --> 00:00:58,567 [Ted] It's gonna go very fast! 33 00:00:58,634 --> 00:01:00,867 [woman] Oh my God, the clock is going. 34 00:01:00,867 --> 00:01:02,066 That's terrifying. 35 00:01:02,066 --> 00:01:02,967 Feel like I'm gonna cry. 36 00:01:03,033 --> 00:01:04,166 [exclaims] We almost there, mama. 37 00:01:04,233 --> 00:01:05,567 [exclaiming] 38 00:01:05,634 --> 00:01:06,767 [Julia] That was a mistake. 39 00:01:06,767 --> 00:01:07,767 Welcome to Chopped. 40 00:01:07,834 --> 00:01:09,133 Bon appetit. 41 00:01:13,000 --> 00:01:14,867 [Janelle] In the kitchen, I mean business, 42 00:01:14,867 --> 00:01:16,533 because I come with the flavor. 43 00:01:18,200 --> 00:01:20,233 [Julia] Got to get all of that flavor. 44 00:01:20,900 --> 00:01:22,867 [Janelle] I cook new age Caribbean 45 00:01:22,867 --> 00:01:24,166 with French technique. 46 00:01:24,166 --> 00:01:28,266 I'm taking a big risk today, I'm making a tarte tatin. 47 00:01:28,266 --> 00:01:30,266 My vibe in the kitchen is very similar to Julia. 48 00:01:30,266 --> 00:01:32,567 I show what technique is, how it relates. 49 00:01:32,634 --> 00:01:34,767 And then, it can be a little fun, too. 50 00:01:34,767 --> 00:01:37,867 Julia was able to revolutionize a whole industry 51 00:01:37,867 --> 00:01:39,266 by just being herself. 52 00:01:39,333 --> 00:01:40,767 And I have the Julia spirit. 53 00:01:40,767 --> 00:01:42,567 Julia, give me your energy. 54 00:01:42,567 --> 00:01:44,567 [squeals] 55 00:01:44,567 --> 00:01:46,467 [Julia] There, we're ready to serve. 56 00:01:46,467 --> 00:01:47,567 [Janelle] Delicious, hello. 57 00:01:47,634 --> 00:01:49,166 I have a shot at this called winning. 58 00:01:49,233 --> 00:01:50,867 I am going to win in this competition. 59 00:01:50,934 --> 00:01:52,200 That is it, yes? 60 00:01:52,200 --> 00:01:55,166 [Julia] And that makes a perfectly lovely little tart there. 61 00:01:56,367 --> 00:01:57,967 Well, hello. 62 00:01:58,033 --> 00:02:00,767 [Julia] Good one for us to have in our repertoire. 63 00:02:00,767 --> 00:02:03,000 [Victor] Julia Child was a very funny, 64 00:02:03,000 --> 00:02:04,667 witty human being. 65 00:02:05,266 --> 00:02:06,967 [exclaims] That was a mistake! 66 00:02:06,967 --> 00:02:08,166 [Victor] She had this connection 67 00:02:08,166 --> 00:02:09,367 with people through food, 68 00:02:09,367 --> 00:02:10,467 the same way that I do. 69 00:02:11,467 --> 00:02:13,667 I used to watch Julia Child on TV and think, 70 00:02:13,667 --> 00:02:14,767 "I wanna do that." 71 00:02:14,767 --> 00:02:16,266 So, I applied for a cook job 72 00:02:16,266 --> 00:02:18,266 to go train under a French chef in Germany. 73 00:02:19,567 --> 00:02:21,767 It would be tremendous if I could win. 74 00:02:21,767 --> 00:02:24,567 Anything with Julia Child is such a wonderful thing. 75 00:02:24,567 --> 00:02:26,767 Chef Julia, this is for you. 76 00:02:26,834 --> 00:02:28,867 [Julia] One of the most delicious chicken dishes 77 00:02:28,867 --> 00:02:31,100 you ever put in your mouth. 78 00:02:31,100 --> 00:02:33,667 [Jenna] I'm an urban farmer and a personal chef. 79 00:02:33,667 --> 00:02:36,867 How do you describe the most magnificent woman 80 00:02:36,934 --> 00:02:39,266 who just lives for her taste buds? 81 00:02:39,266 --> 00:02:40,467 That's who Julia is. 82 00:02:40,467 --> 00:02:42,467 It stinks perfectly. 83 00:02:42,467 --> 00:02:43,567 Food shouldn't be pretentious. 84 00:02:43,567 --> 00:02:46,467 My food is approachable and fun. 85 00:02:46,467 --> 00:02:48,066 Julia would love that. 86 00:02:48,066 --> 00:02:49,767 I've been cooking for so many years, 87 00:02:49,767 --> 00:02:52,066 and when I first started there weren't that many women. 88 00:02:52,066 --> 00:02:54,567 And Julia's been an incredible inspiration 89 00:02:54,634 --> 00:02:57,567 as a fearless female that I could look up to. 90 00:02:57,567 --> 00:02:59,567 [Julia] Not at all difficult to do yourself. 91 00:02:59,567 --> 00:03:01,667 [Jenna] I like to have a good time. 92 00:03:01,734 --> 00:03:02,867 But I really like to win. 93 00:03:03,767 --> 00:03:06,000 With enough butter, anything is good. 94 00:03:06,000 --> 00:03:09,000 [Julia] And this, of course, is a very hearty dish. 95 00:03:09,000 --> 00:03:10,667 [Dan] Julia would pop up on the TV, 96 00:03:10,667 --> 00:03:12,066 and it was almost kinda mesmerizing. 97 00:03:12,066 --> 00:03:14,166 And she really made French cuisine 98 00:03:14,166 --> 00:03:16,033 and cooking in general just so inviting. 99 00:03:17,166 --> 00:03:20,166 My style of cooking is refined rustic fare. 100 00:03:20,867 --> 00:03:22,266 We take classic dishes 101 00:03:22,266 --> 00:03:24,166 and add a nice, local twist to them. 102 00:03:24,166 --> 00:03:25,533 This flip's for you, Julia. 103 00:03:26,166 --> 00:03:27,367 That's very good. 104 00:03:27,433 --> 00:03:29,066 [Dan] What separates me from these other chefs 105 00:03:29,133 --> 00:03:30,667 is my classic French training. 106 00:03:30,667 --> 00:03:32,266 I've worked in Provence. 107 00:03:32,266 --> 00:03:33,967 And I was nominated three times 108 00:03:34,033 --> 00:03:35,367 for a James Beard award. 109 00:03:35,367 --> 00:03:36,667 My ego's at stake a little bit. 110 00:03:36,734 --> 00:03:38,867 But I'm definitely the chef to beat in this competition. 111 00:03:38,867 --> 00:03:40,133 Bon appetit. 112 00:03:42,066 --> 00:03:44,033 [Julia] Well, now, this is ready to serve. 113 00:03:47,767 --> 00:03:49,166 [Nilou] I miss seeing the Julia Child... 114 00:03:49,166 --> 00:03:51,367 [Amanda] I met her at Aspen Food and Wine. 115 00:03:51,367 --> 00:03:53,367 [Nilou] Do you know that I learned English 116 00:03:53,433 --> 00:03:54,767 watching Julia Child? 117 00:03:54,834 --> 00:03:55,867 -[Scott] Stop it! -[Nilou exclaims] 118 00:03:55,934 --> 00:03:57,767 And you don't have that Julia accent at all. 119 00:03:57,834 --> 00:03:59,000 No, I don't have that accent, you're right. 120 00:03:59,000 --> 00:04:00,100 -[all laughing] -[Scott] That's right. 121 00:04:00,100 --> 00:04:02,033 I do say [in a French accent] "Bon appetit". 122 00:04:04,166 --> 00:04:05,166 Hello, Chefs. 123 00:04:05,233 --> 00:04:06,767 [all] Hello! 124 00:04:06,834 --> 00:04:10,266 Chefs, welcome to Chopped, Julia Child's Kitchen. 125 00:04:10,266 --> 00:04:11,967 -[Jenna] Thank you! -Thank you. 126 00:04:11,967 --> 00:04:15,467 Chopped has always been about striving for excellence. 127 00:04:15,467 --> 00:04:16,967 And there is one chef 128 00:04:16,967 --> 00:04:18,667 who exemplifies those qualities 129 00:04:18,667 --> 00:04:20,567 more than any other. 130 00:04:20,567 --> 00:04:23,967 The OG French Chef, Julia Child! 131 00:04:24,033 --> 00:04:24,934 Yes! 132 00:04:25,567 --> 00:04:27,166 [Ted] In this unique tournament, 133 00:04:27,166 --> 00:04:30,266 the mystery ingredients are inspired by recipes 134 00:04:30,266 --> 00:04:33,867 featured on Julia Child's defining TV show, 135 00:04:33,934 --> 00:04:35,266 The French Chef. 136 00:04:35,266 --> 00:04:36,367 -[Jenna whoops] -I love that show. 137 00:04:36,367 --> 00:04:37,667 -[Dan] Love that show. -My whole life. 138 00:04:37,667 --> 00:04:41,166 [Ted] This first basket's inspired by French onion soup. 139 00:04:41,166 --> 00:04:43,767 And here's what Julia Child herself 140 00:04:43,834 --> 00:04:44,967 had to say about this. 141 00:04:47,767 --> 00:04:48,867 [chopping on TV] 142 00:04:48,867 --> 00:04:51,467 [Julia] Chopping onions for French onion soup. 143 00:04:51,467 --> 00:04:53,467 Exactly the same kind you'd get 144 00:04:53,467 --> 00:04:55,567 if you were in Paris, France. 145 00:04:55,567 --> 00:04:56,967 Simmer it in a pot like this 146 00:04:57,033 --> 00:04:58,967 for three or four hours or more. 147 00:04:58,967 --> 00:05:02,066 You can see it takes quite a long time to cook. 148 00:05:02,133 --> 00:05:02,967 [Ted] Well, of course, Chefs, 149 00:05:02,967 --> 00:05:05,667 you don't have to make French onion soup. 150 00:05:05,734 --> 00:05:09,166 Instead, you'll be cooking up an ode to that classic 151 00:05:09,166 --> 00:05:11,233 with whatever is in these baskets. 152 00:05:13,500 --> 00:05:14,634 Let's see what you got. 153 00:05:16,367 --> 00:05:17,767 [Jenna] Oh, my. [laughs nervously] 154 00:05:17,834 --> 00:05:19,367 [Ted] You've got a blooming onion. 155 00:05:19,433 --> 00:05:20,967 We'll make it happen, we'll make it work. 156 00:05:20,967 --> 00:05:22,567 -[Ted] Baby artichokes. -Wow. 157 00:05:22,634 --> 00:05:25,467 Oh, I love these beautiful baby artichokes. 158 00:05:25,467 --> 00:05:27,767 -It's some veal. -[Ted] Veal osso buco. 159 00:05:27,767 --> 00:05:30,667 [Dan] Baby artichokes and osso buco in 20 minutes, 160 00:05:30,667 --> 00:05:31,867 that's a tall order. 161 00:05:31,934 --> 00:05:33,467 [Ted] And L'Etivaz cheese. 162 00:05:33,533 --> 00:05:35,867 I think I'm feeling pretty good about this. 163 00:05:38,667 --> 00:05:40,634 Twenty minutes to make Julia proud. 164 00:05:41,567 --> 00:05:43,367 -Time starts now. -[all cheering] 165 00:05:43,367 --> 00:05:44,467 -[Jenna] Got that! -[Ted] Let's go, Chefs! 166 00:05:44,467 --> 00:05:45,734 -Let's go! -[Jenna] Okay. 167 00:05:47,767 --> 00:05:49,066 [Ted] Amanda, Scott, you're joined 168 00:05:49,133 --> 00:05:50,066 on the judge's panel 169 00:05:50,133 --> 00:05:52,066 by celebrated culinary journalist 170 00:05:52,066 --> 00:05:53,667 Nilou Motamed. 171 00:05:53,734 --> 00:05:54,567 Welcome back, Nilou. 172 00:05:54,567 --> 00:05:56,567 Thank you very much, Ted. 173 00:05:56,634 --> 00:06:00,066 So, judges, Julia Child is so significant 174 00:06:00,066 --> 00:06:02,066 for generations of cooks. 175 00:06:02,133 --> 00:06:03,567 [Scott] Yeah, I think there was a comfort level 176 00:06:03,567 --> 00:06:06,166 that she had with being herself 177 00:06:06,166 --> 00:06:08,266 that all of us just gravitated towards. 178 00:06:08,266 --> 00:06:11,100 I appreciated the joy she brought into food. 179 00:06:11,100 --> 00:06:14,367 Even though she's very serious about learning her craft. 180 00:06:14,433 --> 00:06:17,066 [Amanda] These baskets are inspired by 181 00:06:17,133 --> 00:06:19,266 Julia's French onion soup recipe. 182 00:06:19,333 --> 00:06:20,667 So, they don't have to make that. 183 00:06:20,667 --> 00:06:22,000 -[Nilou] No. -But... 184 00:06:22,000 --> 00:06:24,567 something with that nostalgic, rich flavor. 185 00:06:26,100 --> 00:06:27,967 [Dan] French onion soup is the inspiration. 186 00:06:27,967 --> 00:06:28,867 I see something like osso buco 187 00:06:28,867 --> 00:06:30,266 that has a lot of deep flavor in there, 188 00:06:30,266 --> 00:06:31,567 I've gotta make a broth. 189 00:06:31,567 --> 00:06:33,367 And then take the meat and make a meatball. 190 00:06:33,367 --> 00:06:34,567 I'm making veal meatballs 191 00:06:34,567 --> 00:06:35,867 and baby artichoke soup 192 00:06:35,867 --> 00:06:37,667 with an osso buco broth. 193 00:06:37,667 --> 00:06:39,467 [Scott] What do you do with osso buco, 194 00:06:39,533 --> 00:06:41,266 which takes hours to prepare, 195 00:06:41,333 --> 00:06:42,567 in a 20-minute time frame? 196 00:06:42,567 --> 00:06:43,967 It's a lot to ask. 197 00:06:43,967 --> 00:06:45,567 [Amanda] Chef Dan is being really ambitious. 198 00:06:45,567 --> 00:06:46,767 He's throwing bones into a pot, 199 00:06:46,767 --> 00:06:47,767 he's got the grinder. 200 00:06:47,767 --> 00:06:49,367 If he works fast, he can get it done. 201 00:06:49,367 --> 00:06:52,467 But I'm telling you right now, Julia would not like this. 202 00:06:52,533 --> 00:06:53,567 [laughing] 203 00:06:53,567 --> 00:06:55,767 Julia would just talk about the dish for 20 minutes. 204 00:06:55,767 --> 00:06:56,867 Behind. 205 00:06:56,867 --> 00:06:58,266 [Janelle] French cooking is about love. 206 00:06:58,333 --> 00:07:00,367 And you have to do flavor in 20 minutes. 207 00:07:00,433 --> 00:07:01,266 Hello! 208 00:07:01,266 --> 00:07:02,333 Hello, flavor! 209 00:07:03,400 --> 00:07:04,567 So, how do we do that? 210 00:07:04,567 --> 00:07:07,767 Some shallots, thyme, parsley. 211 00:07:07,834 --> 00:07:10,667 I'm making braised veal with a pork reduction 212 00:07:10,734 --> 00:07:12,166 and sauteed blooming onion 213 00:07:12,166 --> 00:07:13,467 and artichokes. 214 00:07:13,467 --> 00:07:15,467 [Nilou] The good thing about these little baby artichokes 215 00:07:15,467 --> 00:07:17,166 is at least the choke is edible. 216 00:07:17,233 --> 00:07:18,867 -So, you don't have to go through the... -Right. 217 00:07:18,934 --> 00:07:20,834 ...the arduous process of taking that choke out. 218 00:07:22,266 --> 00:07:23,767 Julia was always daring 219 00:07:23,767 --> 00:07:24,867 with the ingredients that she had. 220 00:07:24,934 --> 00:07:26,567 And I like to be daring like Julia. 221 00:07:26,567 --> 00:07:28,867 And Asian food is one of my favorite things to do. 222 00:07:28,934 --> 00:07:30,667 So, I'm making veal osso buco broth 223 00:07:30,667 --> 00:07:32,233 and sesame rice noodles. 224 00:07:33,567 --> 00:07:35,467 I'm cooking these baby artichokes in the broth 225 00:07:35,467 --> 00:07:36,567 to get them nice and tender. 226 00:07:36,567 --> 00:07:38,667 I also put the cheese rind in there as well 227 00:07:38,734 --> 00:07:41,166 to give a little bit more of a French onion soup flavor. 228 00:07:41,166 --> 00:07:42,467 The cheese that's in the basket 229 00:07:42,467 --> 00:07:44,567 is a Swiss cheese called L'Etivaz. 230 00:07:44,567 --> 00:07:48,967 Yeah, and it has a creamy, delicious flavor. 231 00:07:48,967 --> 00:07:51,667 [Victor] I'm going to use the L'Etivaz cheese 232 00:07:51,667 --> 00:07:53,266 with a Parmesan. 233 00:07:53,333 --> 00:07:56,166 Just let it brown until it's crunch and crispy. 234 00:07:59,166 --> 00:08:01,767 [Amanda] Chef Jenna is also grinding her meat. 235 00:08:01,834 --> 00:08:04,066 And she's actually having a lot of fun doing it. 236 00:08:04,066 --> 00:08:06,934 I think everybody feels like they have a little Julia in them. 237 00:08:07,700 --> 00:08:09,867 Chef Jenna! What are you making, Chef? 238 00:08:09,867 --> 00:08:11,367 [Jenna] What I'm working on 239 00:08:11,367 --> 00:08:15,767 is a blooming onion, veal osso buco meatball. 240 00:08:15,834 --> 00:08:19,066 Gonna make a salad of raw mushrooms 241 00:08:19,066 --> 00:08:20,967 and raw artichoke hearts. 242 00:08:21,033 --> 00:08:23,166 We got some meatballs coming, Chef, I love it. 243 00:08:23,233 --> 00:08:24,367 [Jenna] Julia would always say, 244 00:08:24,367 --> 00:08:25,667 "Maybe a bit of cognac." 245 00:08:25,734 --> 00:08:28,767 You can also add a little bit of cognac. 246 00:08:28,834 --> 00:08:31,133 Chefs, we're coming up on the 10 minute mark. 247 00:08:36,867 --> 00:08:39,667 I wonder how Julia Child would feel about a blooming onion. 248 00:08:39,734 --> 00:08:42,100 [Nilou] A deep fried sweet onion 249 00:08:42,100 --> 00:08:44,367 that has a lot of onion flavor. 250 00:08:44,433 --> 00:08:46,133 The question is how they're gonna use it. 251 00:08:47,266 --> 00:08:48,367 [Dan] In my veal meatballs, 252 00:08:48,367 --> 00:08:50,767 I'm mixing bacon, breadcrumb, 253 00:08:50,767 --> 00:08:52,266 the L'Etivaz cheese. 254 00:08:52,266 --> 00:08:54,667 And the blooming onion's gonna be a great thickener for the meatball... 255 00:08:54,667 --> 00:08:57,367 I'm using three of my basket ingredients in this meatball. 256 00:08:57,367 --> 00:08:59,000 And to me, French onion soup, 257 00:08:59,000 --> 00:09:00,567 if you're gonna have good representation, 258 00:09:00,567 --> 00:09:01,767 you need that bread on top, 259 00:09:01,834 --> 00:09:03,066 you need some kind of cheese on it, 260 00:09:03,066 --> 00:09:04,533 just kinda tie everything together. 261 00:09:06,166 --> 00:09:09,066 [Janelle] As I was breaking down the veal, honey, I cut myself. 262 00:09:10,867 --> 00:09:12,667 Here comes the drama. 263 00:09:21,000 --> 00:09:22,467 [Scott] So, Chef Janelle just cut herself, 264 00:09:22,467 --> 00:09:23,567 this is a big concern, 265 00:09:23,567 --> 00:09:25,533 because there's not a lot of time to waste anyway. 266 00:09:27,300 --> 00:09:29,166 [Victor] To prepare the sesame rice noodles, 267 00:09:29,233 --> 00:09:30,767 I toss them with some sesame seeds 268 00:09:30,767 --> 00:09:32,066 and a little bit of sesame oil. 269 00:09:32,066 --> 00:09:34,467 [Amanda] Chef Victor is going the Asian route, 270 00:09:34,533 --> 00:09:37,967 which I would have never, ever imagined. 271 00:09:37,967 --> 00:09:39,567 -Like, I would just have go French... -[Scott] Yes. 272 00:09:39,567 --> 00:09:41,667 [Amanda] I would just stay in that wheelhouse. 273 00:09:47,000 --> 00:09:48,667 When I was living in Tuscany, 274 00:09:48,734 --> 00:09:50,367 one of the most popular items 275 00:09:50,433 --> 00:09:51,567 with the little artichokes 276 00:09:51,634 --> 00:09:53,667 is to shave them very, very thinly 277 00:09:53,667 --> 00:09:55,867 and serve them raw in salads 278 00:09:55,867 --> 00:09:58,333 with raw mushrooms and grape vinaigrette. 279 00:10:01,767 --> 00:10:02,967 [Janelle] I don't have much time, 280 00:10:03,033 --> 00:10:04,667 but I get the veal on the fire. 281 00:10:04,667 --> 00:10:07,166 And I realize I haven't touched anything else. 282 00:10:07,166 --> 00:10:08,567 She's really behind. 283 00:10:08,567 --> 00:10:10,467 [Janelle] I'm feeling a little overwhelmed. 284 00:10:10,467 --> 00:10:11,767 I had a whole game plan coming in, 285 00:10:11,767 --> 00:10:13,467 but I haven't touched the artichoke, 286 00:10:13,533 --> 00:10:15,100 I haven't touched the blooming onion, 287 00:10:15,100 --> 00:10:16,767 I still have the cheese. 288 00:10:17,800 --> 00:10:19,066 Five minutes to get it together, 289 00:10:19,133 --> 00:10:20,000 and I don't have it all. 290 00:10:20,066 --> 00:10:22,567 All right, Chefs, five minutes to go here. 291 00:10:22,567 --> 00:10:24,767 [Janelle] I have to pull all the tricks out of the bag, honey. 292 00:10:24,834 --> 00:10:26,467 How did this come so... [exclaims softy] 293 00:10:35,700 --> 00:10:37,100 [Janelle] I have lost my mind. 294 00:10:37,100 --> 00:10:39,467 [Scott] Chef Janelle has been really frantic. 295 00:10:39,467 --> 00:10:42,066 This is a big concern, because there's not a lot of time to waste. 296 00:10:42,066 --> 00:10:43,266 [Janelle] I'm nervous! 297 00:10:43,266 --> 00:10:44,567 Haven't touched the artichoke, 298 00:10:44,567 --> 00:10:46,266 I haven't touched the blooming onion. 299 00:10:46,266 --> 00:10:48,367 I still have the cheese! 300 00:10:48,433 --> 00:10:50,166 Have not done anything with you yet. 301 00:10:50,233 --> 00:10:51,767 I cannot give the artichokes 302 00:10:51,767 --> 00:10:53,266 back to the judges the way they saw it. 303 00:10:53,333 --> 00:10:57,000 So, I am peeling back the outer artichoke leaves 304 00:10:57,000 --> 00:10:59,367 to incorporate that with the blooming onion. 305 00:10:59,433 --> 00:11:01,066 I have my veal going, 306 00:11:01,066 --> 00:11:02,767 and I add some port wine. 307 00:11:02,767 --> 00:11:04,467 -She's got this. -Yeah. 308 00:11:04,467 --> 00:11:05,667 [Janelle] At this point, I'm saying to myself, 309 00:11:05,667 --> 00:11:07,634 "Girl, you got this. Yes!" 310 00:11:09,867 --> 00:11:11,100 [Victor] With my blooming onion, 311 00:11:11,100 --> 00:11:13,767 I'm making a crunchy topping for my dish. 312 00:11:13,834 --> 00:11:15,166 I'm definitely feeling the pressure, 313 00:11:15,166 --> 00:11:16,867 barely any time, it's nerve-wracking. 314 00:11:16,867 --> 00:11:18,166 But I think I can pull this off. 315 00:11:18,867 --> 00:11:19,867 [Nilou] Come on, Chefs! 316 00:11:19,867 --> 00:11:21,767 You need four plates, four ingredients. 317 00:11:22,967 --> 00:11:24,166 [Jenna] I flip my meatball, 318 00:11:24,166 --> 00:11:25,367 and that cheese is gonna give 319 00:11:25,433 --> 00:11:26,767 a nice crust on the other side. 320 00:11:26,767 --> 00:11:28,467 [Amanda] You have two minutes! 321 00:11:28,533 --> 00:11:30,867 [Dan] I'm poaching the meatballs in the broth. 322 00:11:30,867 --> 00:11:33,066 But I'm not getting the depth of flavor I'm looking for. 323 00:11:33,133 --> 00:11:34,467 I'm trying as hard as I can, 324 00:11:34,533 --> 00:11:35,834 but I only have 20 minutes. 325 00:11:36,600 --> 00:11:38,767 All right, Chefs, you got one minute to go. 326 00:11:38,834 --> 00:11:39,934 I hate to tell you that. 327 00:11:43,266 --> 00:11:44,867 -You gotta get it on the plate. -Come on, Chefs. 328 00:11:44,934 --> 00:11:46,333 Get it done, Chef. 329 00:11:47,300 --> 00:11:50,000 Seconds remain to get this right. 330 00:11:50,000 --> 00:11:52,266 -Ten, nine... -[Scott] All four ingredients. 331 00:11:52,266 --> 00:11:54,266 -You can do it! -[Ted] ...eight, seven... 332 00:11:54,266 --> 00:11:55,367 -[Nilou] Presentation! -...six... 333 00:11:55,433 --> 00:11:56,266 -Don't forget the cheese! -...five... 334 00:11:56,266 --> 00:11:57,667 -Over here, cheese, cheese. -...four... 335 00:11:57,667 --> 00:12:00,066 -...three, two... -[Janelle] Cheese, cheese! 336 00:12:00,066 --> 00:12:01,066 [Ted] ...one... 337 00:12:01,133 --> 00:12:01,967 -Time's up. -[Nilou] Wow. 338 00:12:01,967 --> 00:12:04,133 -Wow, wow. -[Amanda] Yes! 339 00:12:04,567 --> 00:12:06,266 -Under. -Nice job. 340 00:12:06,266 --> 00:12:07,367 Nice job! 341 00:12:07,433 --> 00:12:08,667 -How you doing, baby? -I'm all right. 342 00:12:08,667 --> 00:12:10,266 -[Amanda] She got it done. -She got it done. 343 00:12:10,266 --> 00:12:11,867 -Nice job, dude. -Thank you. 344 00:12:11,867 --> 00:12:13,066 [Janelle] The show goes on. 345 00:12:13,066 --> 00:12:15,166 Sometimes you cut yourself, you gotta keep going on. 346 00:12:15,166 --> 00:12:17,867 If I could have a sip of wine, I would at this moment. 347 00:12:17,934 --> 00:12:20,333 Because, hello, I deserve some wine, yes. 348 00:12:20,667 --> 00:12:21,667 [exhales] 349 00:12:21,667 --> 00:12:24,467 Soup takes hours and hours, sometimes days. 350 00:12:24,467 --> 00:12:25,767 I mean, getting that in 20 minutes, 351 00:12:25,767 --> 00:12:26,767 I'm definitely concerned 352 00:12:26,834 --> 00:12:28,233 that the depth of flavor isn't there. 353 00:12:34,200 --> 00:12:36,667 You have arrived at the chopping block. 354 00:12:36,667 --> 00:12:38,266 And the first basket was inspired 355 00:12:38,333 --> 00:12:41,467 by Julia Child's recipe for French onion soup. 356 00:12:41,533 --> 00:12:43,066 You had a blooming onion, 357 00:12:43,367 --> 00:12:44,533 baby artichokes, 358 00:12:44,867 --> 00:12:46,367 veal osso buco, 359 00:12:46,367 --> 00:12:48,066 and L'Etivaz cheese. 360 00:12:48,500 --> 00:12:49,367 Chef Dan, what'd you make? 361 00:12:49,367 --> 00:12:51,000 I made an osso buco broth 362 00:12:51,000 --> 00:12:54,166 with a veal meatball and baby artichokes. 363 00:12:54,233 --> 00:12:56,767 I'm from the generation where Chef Julia was still on TV. 364 00:12:56,767 --> 00:12:58,567 And she definitely brought the spirit 365 00:12:58,567 --> 00:13:00,567 of keeping things fun in the kitchen. 366 00:13:00,634 --> 00:13:02,066 I can sometimes be a little too serious, 367 00:13:02,066 --> 00:13:04,467 -so I'm kinda toning that down. -[Amanda laughs] 368 00:13:04,467 --> 00:13:07,266 [Nilou] Chef Dan, the flavor of this meatball 369 00:13:07,266 --> 00:13:10,133 does make me think about French onion soup. 370 00:13:10,867 --> 00:13:12,867 With the addition of the L'Etivaz cheese, 371 00:13:12,867 --> 00:13:16,467 I keep on getting these kind of echoes of French onion soup. 372 00:13:16,467 --> 00:13:20,467 Um, the broth feels like it needed more development. 373 00:13:20,467 --> 00:13:22,667 But I'm impressed by what you've put forward. 374 00:13:22,734 --> 00:13:23,667 Thank you. 375 00:13:23,734 --> 00:13:24,834 [Scott] Chef, I think... 376 00:13:24,834 --> 00:13:27,667 the texture of that osso buco meatball is really nice. 377 00:13:27,667 --> 00:13:29,266 But... 378 00:13:29,266 --> 00:13:32,266 it's a boiled meatball in a broth. 379 00:13:32,333 --> 00:13:34,166 It does need a little bit more finesse. 380 00:13:34,233 --> 00:13:36,767 Right now, it's like I'm in a Russian Gulag. 381 00:13:36,767 --> 00:13:38,266 -You know what I mean? -[laughing] 382 00:13:38,266 --> 00:13:39,367 Totally makes sense. 383 00:13:39,433 --> 00:13:41,066 [Amanda] Yeah, I'm looking for something else 384 00:13:41,066 --> 00:13:44,266 to sort of give this a deeper flavor. 385 00:13:44,333 --> 00:13:46,567 Somewhere, you needed caramelization. 386 00:13:46,634 --> 00:13:49,333 In an onion, or on the meatball... 387 00:13:50,166 --> 00:13:51,433 Thank you, Chef Dan. 388 00:13:51,767 --> 00:13:52,767 Next, Chef Victor. 389 00:13:52,767 --> 00:13:55,867 All right, we have a veal osso buco broth, 390 00:13:55,934 --> 00:13:58,266 some sesame rice noodles for dipping, 391 00:13:58,266 --> 00:14:01,967 and then a crunchy blooming onion topping. 392 00:14:02,033 --> 00:14:05,266 And I used the cheese to also make a crisp. 393 00:14:05,266 --> 00:14:07,266 [Amanda] Chef Victor, I think you embraced 394 00:14:07,266 --> 00:14:08,567 the French onion soup idea, 395 00:14:08,567 --> 00:14:10,567 and then cracked it open. 396 00:14:10,567 --> 00:14:11,867 [laughs] 397 00:14:11,867 --> 00:14:14,767 The overwhelming majority of the flavor in this dish 398 00:14:14,767 --> 00:14:18,667 was coming from that blooming onion chili crunch... 399 00:14:18,667 --> 00:14:20,266 contraption you've created. 400 00:14:20,266 --> 00:14:21,667 -[laughs] -[Scott] But... 401 00:14:21,667 --> 00:14:23,867 -I think it's good. -Thank you. 402 00:14:23,934 --> 00:14:26,266 [Nilou] Chef Victor, I love the way that you took 403 00:14:26,333 --> 00:14:27,266 that L'Etivaz cheese 404 00:14:27,266 --> 00:14:29,667 and made it into a top hat for your dish. 405 00:14:29,734 --> 00:14:31,667 But then, as we go to the lower layers, 406 00:14:31,667 --> 00:14:33,767 I don't taste the basket ingredients. 407 00:14:33,767 --> 00:14:37,367 I wanted to taste more of that veal osso buco 408 00:14:37,867 --> 00:14:39,667 and the baby artichokes. 409 00:14:40,567 --> 00:14:41,667 Thank you, Chef Victor. 410 00:14:41,667 --> 00:14:43,066 Next up, Chef Jenna. 411 00:14:43,133 --> 00:14:46,266 Today I've made for you an osso buco meatball 412 00:14:46,266 --> 00:14:50,333 over an artichoke heart and fresh mushroom salad. 413 00:14:50,767 --> 00:14:51,767 As a latchkey kid, 414 00:14:51,834 --> 00:14:53,867 I used to watch Julia's show 415 00:14:53,867 --> 00:14:55,567 when I would come home from school. 416 00:14:55,567 --> 00:14:59,000 So, I just started making the meals 417 00:14:59,000 --> 00:15:01,066 And really was a great way for us 418 00:15:01,066 --> 00:15:03,066 to bring the family together. 419 00:15:03,567 --> 00:15:04,467 [softly] All right. 420 00:15:04,533 --> 00:15:05,467 What you created is delicious. 421 00:15:05,533 --> 00:15:08,066 I love the usage of the baby artichokes 422 00:15:08,066 --> 00:15:08,967 inside the salad. 423 00:15:09,033 --> 00:15:11,066 I like that balance of the texture 424 00:15:11,133 --> 00:15:12,567 of the radicchio with the mushrooms. 425 00:15:12,567 --> 00:15:14,567 I think your flavors are on point. 426 00:15:14,634 --> 00:15:17,166 Yeah, I love the fact that you did the artichokes raw. 427 00:15:17,166 --> 00:15:19,066 The meatball itself is good. 428 00:15:19,066 --> 00:15:21,867 But I'm feeling the binder more than the meat, actually. 429 00:15:21,867 --> 00:15:24,066 And I'm missing the cheese a little bit on mine. 430 00:15:24,133 --> 00:15:27,967 I don't know how much French onion soup inspiration we're getting here. 431 00:15:28,667 --> 00:15:30,767 [Nilou] Chef Jenna, is this a dish 432 00:15:30,767 --> 00:15:32,867 that Julia would look at and say, 433 00:15:32,867 --> 00:15:34,533 "This celebrates onion"? 434 00:15:34,800 --> 00:15:35,967 I would say, 435 00:15:35,967 --> 00:15:38,066 "No, I don't think it does." 436 00:15:38,133 --> 00:15:39,867 It doesn't celebrate that heartiness 437 00:15:39,867 --> 00:15:41,166 and, like, that velvetiness. 438 00:15:42,300 --> 00:15:43,367 Thank you, Chef Jenna. 439 00:15:43,367 --> 00:15:44,967 Finally, Chef Janelle. 440 00:15:44,967 --> 00:15:46,567 I made an amazing dish. 441 00:15:46,567 --> 00:15:48,767 A braised veal, 442 00:15:48,767 --> 00:15:50,266 sauteed artichoke 443 00:15:50,266 --> 00:15:52,667 and blooming onion. 444 00:15:52,667 --> 00:15:55,266 -And what about Julia inspires you? -[Janelle chuckles] 445 00:15:55,266 --> 00:15:56,767 The first day of culinary school, 446 00:15:56,767 --> 00:15:58,367 I walked in, and it was all men. 447 00:15:58,367 --> 00:16:01,000 And I said, "This is the experience that Julia Child had. 448 00:16:01,000 --> 00:16:03,066 And I'm having it, and I'm not leaving." 449 00:16:03,133 --> 00:16:04,166 [Ted] Excellent. 450 00:16:04,166 --> 00:16:06,266 [Scott] Chef, there's elements about this dish 451 00:16:06,266 --> 00:16:07,867 that Julia would love. 452 00:16:07,867 --> 00:16:09,567 This blooming onion and shallot 453 00:16:09,567 --> 00:16:11,667 has that tremendous amount of depth of flavor. 454 00:16:11,734 --> 00:16:13,266 And I think with that osso buco, 455 00:16:13,266 --> 00:16:15,667 I like the flavors on the exterior. 456 00:16:15,667 --> 00:16:17,567 The cheese you just grated over. 457 00:16:17,567 --> 00:16:20,567 I did, I wanted to highlight how beautiful the cheese is. 458 00:16:20,567 --> 00:16:22,667 [Amanda] Yeah, I mean, the cheese is delicious. 459 00:16:22,734 --> 00:16:24,667 I mean, the piece of meat itself is cooked, 460 00:16:24,734 --> 00:16:27,433 it's just tough because of the nature of the piece of meat. 461 00:16:27,800 --> 00:16:28,667 Right. 462 00:16:28,667 --> 00:16:30,100 It needs to cook for a really, really, 463 00:16:30,100 --> 00:16:31,567 -really long time. -Long time. Right. 464 00:16:31,567 --> 00:16:34,166 Right, I think if you could have pounded out this veal, 465 00:16:34,233 --> 00:16:35,667 it would have cooked better. 466 00:16:35,667 --> 00:16:36,967 -But you cut yourself. -Yeah. 467 00:16:36,967 --> 00:16:39,567 You somehow managed to cook through it 468 00:16:39,567 --> 00:16:42,166 and you still got us a finished plate of food. 469 00:16:42,166 --> 00:16:43,166 Thank you. 470 00:16:43,166 --> 00:16:44,166 [Ted] Okay. 471 00:16:44,166 --> 00:16:45,266 Learning from mistakes 472 00:16:45,266 --> 00:16:47,166 is something Julia talked about a lot. 473 00:16:47,166 --> 00:16:48,567 Three of you will have a chance 474 00:16:48,634 --> 00:16:50,133 to improve in the next round. 475 00:16:51,000 --> 00:16:53,367 [Dan] If I'm lucky enough to move into round two, 476 00:16:53,367 --> 00:16:56,667 I'm definitely gonna improve on my depth of flavor in my dishes. 477 00:16:56,667 --> 00:16:58,667 [Janelle] Honey, time got away from me. 478 00:16:58,667 --> 00:17:01,333 I think everybody has a game plan after, 479 00:17:01,767 --> 00:17:03,066 but I feel good. 480 00:17:10,266 --> 00:17:11,934 [timer ticking] 481 00:17:16,000 --> 00:17:19,734 So, whose dish is on the chopping block? 482 00:17:26,266 --> 00:17:28,467 Chef Janelle, you've been chopped. 483 00:17:28,467 --> 00:17:29,567 -Thank you. -Judge Nilou. 484 00:17:29,567 --> 00:17:32,467 Chef Janelle, unfortunately, your veal osso buco 485 00:17:32,467 --> 00:17:33,867 barely had time to cook 486 00:17:33,867 --> 00:17:36,100 so, it was tough and hard to eat. 487 00:17:36,100 --> 00:17:38,100 And so, we had to chop you. 488 00:17:38,100 --> 00:17:40,166 I'm so thankful to be here. 489 00:17:40,233 --> 00:17:41,467 Congratulations, everybody. 490 00:17:41,467 --> 00:17:42,634 You keep rocking. 491 00:17:42,900 --> 00:17:44,000 Thank you. 492 00:17:44,000 --> 00:17:45,467 Honey, you just kind of roll with the punches, 493 00:17:45,467 --> 00:17:46,567 you keep going. 494 00:17:46,634 --> 00:17:48,567 So, it really speaks to the Julia Child spirit 495 00:17:48,634 --> 00:17:51,033 that I'm very thankful for the experience. 496 00:17:52,467 --> 00:17:54,567 Chef Jenna, Chef Victor, Chef Dan. 497 00:17:54,634 --> 00:17:56,467 You've accomplished the first goal, 498 00:17:56,467 --> 00:17:58,467 making it to the entree round. 499 00:17:58,533 --> 00:18:00,967 Let's find out what Julia Child recipe 500 00:18:00,967 --> 00:18:03,066 you'll be riffing on this round. 501 00:18:03,567 --> 00:18:05,367 This canard a l'orange, 502 00:18:05,367 --> 00:18:07,467 or duck with orange, 503 00:18:07,467 --> 00:18:10,467 is one of the most famous dishes for duck. 504 00:18:10,467 --> 00:18:13,867 This is what they call "la grande cuisine," 505 00:18:13,934 --> 00:18:15,367 or fancy French cooking. 506 00:18:15,367 --> 00:18:17,767 And all that means is it just takes more time 507 00:18:17,834 --> 00:18:19,767 than ordinary French cooking. 508 00:18:19,834 --> 00:18:20,700 [Ted] Excellent. 509 00:18:20,700 --> 00:18:22,467 This basket's a collection of ingredients 510 00:18:22,467 --> 00:18:26,734 inspired by Julia Child's recipe for duck a l'orange. 511 00:18:28,500 --> 00:18:29,634 Open 'em up! 512 00:18:31,166 --> 00:18:32,867 And you've got Pekin duck. 513 00:18:32,867 --> 00:18:34,767 I'm feeling good about this. 514 00:18:34,834 --> 00:18:35,867 [imitates quacking] 515 00:18:36,800 --> 00:18:37,867 [Ted] Caneles. 516 00:18:37,934 --> 00:18:40,166 Brussels sprouts on the stalk. 517 00:18:40,166 --> 00:18:41,367 [Ted] Brussels sprouts. 518 00:18:41,367 --> 00:18:42,266 There we go. 519 00:18:42,266 --> 00:18:44,066 [Ted] And orange fruit slices. 520 00:18:44,133 --> 00:18:45,367 [Victor] Oh, wow. That's... 521 00:18:45,367 --> 00:18:47,967 a different use of orange. 522 00:18:48,033 --> 00:18:49,734 Thirty minutes to make main dishes. 523 00:18:51,700 --> 00:18:52,767 -Time starts now. -[Amanda] Come on! 524 00:18:52,767 --> 00:18:54,767 -Voila! -[Amanda] Let's go! 525 00:18:54,767 --> 00:18:55,867 -[clapping] -[Nilou] Bring Julia! 526 00:18:56,967 --> 00:18:58,967 I am obsessed with duck a l'orange. 527 00:18:58,967 --> 00:19:00,567 You get the crispy skin, 528 00:19:00,567 --> 00:19:03,567 and then this very unctuous, very orangey sauce 529 00:19:03,634 --> 00:19:05,367 that is pure magic. 530 00:19:05,367 --> 00:19:07,100 But we don't want a replication 531 00:19:07,100 --> 00:19:08,467 of what Julia's done. 532 00:19:08,467 --> 00:19:12,066 We want something that shows us who each of these contestants is. 533 00:19:12,066 --> 00:19:13,767 [Dan] It is a Julia Child themed competition. 534 00:19:13,834 --> 00:19:14,867 So, I know I gotta go big 535 00:19:14,867 --> 00:19:17,567 and really showcase my classic technique. 536 00:19:17,567 --> 00:19:19,667 I'm making spice-roasted duck breast 537 00:19:19,667 --> 00:19:21,100 over sauteed Brussels sprouts, 538 00:19:21,100 --> 00:19:23,066 a red wine orange reduction 539 00:19:23,133 --> 00:19:24,567 and an orange gastrique. 540 00:19:24,634 --> 00:19:26,767 I had some strong critique in the first round 541 00:19:26,767 --> 00:19:29,166 about not having depth of flavor. 542 00:19:29,166 --> 00:19:31,367 So, I know I wanna build some body in my sauce. 543 00:19:31,433 --> 00:19:33,467 So, I use some of the bones off of the duck, 544 00:19:33,533 --> 00:19:34,667 build some caramelization, 545 00:19:34,667 --> 00:19:36,867 deglaze with red wine, orange liqueur, 546 00:19:36,867 --> 00:19:38,967 and reduce into a nice sauce. 547 00:19:39,033 --> 00:19:40,867 My father, when he was a young man, 548 00:19:40,934 --> 00:19:42,967 we'd go out and shoot pheasant, make stock. 549 00:19:43,033 --> 00:19:44,867 That's kind of where I started cutting my teeth. 550 00:19:44,867 --> 00:19:47,367 And then worked my way into a restaurant in France. 551 00:19:47,367 --> 00:19:50,266 So, my edge is my depth of experience. 552 00:19:50,266 --> 00:19:52,166 [Amanda] This basket is gorgeous. 553 00:19:52,166 --> 00:19:54,567 You have sweet, you have the Brussels, 554 00:19:54,567 --> 00:19:55,867 you have the canele, I mean... 555 00:19:55,867 --> 00:19:57,367 The options are almost endless. 556 00:19:57,367 --> 00:19:58,567 -[Nilou] Yes. -[Scott] Yeah. 557 00:19:58,567 --> 00:20:00,767 There's a million directions you can go in here. 558 00:20:00,767 --> 00:20:03,100 But that means you really have to execute technique 559 00:20:03,100 --> 00:20:04,166 at a very high level. 560 00:20:04,233 --> 00:20:05,467 And that's one of the challenges 561 00:20:05,533 --> 00:20:07,266 with cooking duck in the Chopped kitchen. 562 00:20:07,266 --> 00:20:09,066 So, I wanna go see what the chefs are doing. 563 00:20:09,066 --> 00:20:10,133 [Nilou] All right. 564 00:20:11,367 --> 00:20:14,367 It's only in France where you can get bacon like this. 565 00:20:14,367 --> 00:20:16,367 [Amanda] What's going on, Chef Victor? 566 00:20:16,367 --> 00:20:20,166 I am doing duck stuffed with this right here. 567 00:20:20,233 --> 00:20:22,066 Some fresh herbs, garlic. 568 00:20:22,133 --> 00:20:23,567 And then I'm making the sauce 569 00:20:23,634 --> 00:20:25,667 from these duck bones and orange slices. 570 00:20:25,667 --> 00:20:26,867 [Amanda] Do you have enough time for that? 571 00:20:26,867 --> 00:20:28,066 [Victor] I hope so. 572 00:20:28,133 --> 00:20:30,166 This canele is custard-like cake 573 00:20:30,166 --> 00:20:32,467 with a thin, caramelized shell. 574 00:20:32,533 --> 00:20:34,467 I figured it'd be a great stuffing, 575 00:20:34,533 --> 00:20:36,166 so I just saute that with garlic, 576 00:20:36,166 --> 00:20:37,867 shallots and herbs. 577 00:20:37,867 --> 00:20:40,467 I'm going to put my spin on this classic dish 578 00:20:40,467 --> 00:20:44,233 by just trying to be fearless in the kitchen, like Julia. 579 00:20:46,967 --> 00:20:49,867 [Jenna] If I trace back to reading Julia's cookbook, 580 00:20:49,867 --> 00:20:53,367 I'd bet you $5, there's a portion that says, 581 00:20:53,367 --> 00:20:55,367 "If you're cooking any sort of fowl, 582 00:20:55,433 --> 00:20:57,066 and you wanna make it faster, 583 00:20:57,066 --> 00:20:59,667 cut it into pieces and serve it as a ragu." 584 00:20:59,734 --> 00:21:01,667 Is this where the bacon smell is coming from? 585 00:21:01,667 --> 00:21:02,667 -Yes, ma'am. -Okay. 586 00:21:02,667 --> 00:21:03,867 Just a little bit of bacon 587 00:21:03,934 --> 00:21:07,266 stirred in with my mirepoix for a duck ragu 588 00:21:07,266 --> 00:21:09,266 -that I'm making. -Duck ragu! 589 00:21:09,266 --> 00:21:11,266 [Jenna] I'm gonna make an orange polenta. 590 00:21:11,333 --> 00:21:12,367 -[Amanda] Oh, wow! -[Jenna] And then... 591 00:21:12,433 --> 00:21:14,867 some crispy skin on top. 592 00:21:14,934 --> 00:21:16,567 Extremely creative! 593 00:21:16,634 --> 00:21:19,266 Duck a l'orange is generally quite sweet. 594 00:21:19,266 --> 00:21:20,567 So, I'm making the sauce 595 00:21:20,567 --> 00:21:22,367 to add a sweet element to the dish. 596 00:21:22,367 --> 00:21:24,967 So, I cook the little cakes with orange liqueur 597 00:21:24,967 --> 00:21:26,533 and I give it a great flambe. 598 00:21:27,000 --> 00:21:29,066 And then add some cream. 599 00:21:29,133 --> 00:21:30,834 Chefs, 20 minutes on the clock. 600 00:21:34,667 --> 00:21:36,066 [Amanda] What do you do with the Brussels? 601 00:21:36,133 --> 00:21:38,567 There's a thousand ways to make Brussels sprouts. 602 00:21:38,567 --> 00:21:41,000 How are you gonna get a little bit creative? 603 00:21:41,000 --> 00:21:42,967 [Dan] My plan is to use some of the duck fat 604 00:21:43,033 --> 00:21:45,266 to caramelize the Brussels sprouts with a little bacon. 605 00:21:45,266 --> 00:21:47,767 I am worried that Brussels sprouts alone 606 00:21:47,767 --> 00:21:48,767 aren't gonna carry the dish. 607 00:21:48,767 --> 00:21:50,367 So, I just grabbed red potatoes. 608 00:21:50,433 --> 00:21:52,567 Duck fat roast potatoes, who doesn't love them? 609 00:21:54,100 --> 00:21:55,967 [Victor] Julia Child loved Brussels sprouts, 610 00:21:56,033 --> 00:21:57,166 and so do I. 611 00:21:57,166 --> 00:21:58,467 I'm going to saute them 612 00:21:58,467 --> 00:22:00,166 with squash and heirloom tomatoes, 613 00:22:00,166 --> 00:22:02,066 making a very nice vegetable medley. 614 00:22:03,800 --> 00:22:05,867 Chefs, less than 10 minutes on that clock. 615 00:22:07,600 --> 00:22:08,967 We need to talk about the fact 616 00:22:08,967 --> 00:22:11,567 that the orange fruit slices are not fruit. 617 00:22:11,567 --> 00:22:13,967 They're a gummy, gelatin kind of candy 618 00:22:13,967 --> 00:22:15,467 -with a lot of sugar on the outside? -What, Ted? 619 00:22:15,533 --> 00:22:16,567 That's not fruit? 620 00:22:16,667 --> 00:22:19,367 That's what my grandmother used to have in her house. 621 00:22:19,367 --> 00:22:21,667 You have to think about what else goes with the orange. 622 00:22:21,734 --> 00:22:23,567 -[Nilou] Right. -'Cause sweet orange is really hard 623 00:22:23,567 --> 00:22:24,867 to incorporate in savory. 624 00:22:24,934 --> 00:22:26,567 Bring in sage or thyme. 625 00:22:26,567 --> 00:22:27,767 [Scott] Ginger, scallions, 626 00:22:27,767 --> 00:22:30,734 all those things go so well with the flavors of orange. 627 00:22:31,967 --> 00:22:33,166 [Jenna] For my polenta, 628 00:22:33,166 --> 00:22:36,166 I melt the orange slices down with a little pinot grigio. 629 00:22:36,166 --> 00:22:39,467 I feel like it's a nice play on that duck a l'orange. 630 00:22:39,533 --> 00:22:40,867 Melted perfectly. 631 00:22:40,934 --> 00:22:43,767 I taste the polenta and it's a little sweet. 632 00:22:43,834 --> 00:22:45,066 Mascarpone... 633 00:22:45,133 --> 00:22:47,433 So, I add a lot of mascarpone. 634 00:22:48,567 --> 00:22:50,166 [Dan] The sweet-sour component of duck a l'orange 635 00:22:50,166 --> 00:22:51,467 is very, very important. 636 00:22:51,467 --> 00:22:52,867 I wanna build a gastrique. 637 00:22:52,867 --> 00:22:56,367 It's pretty much, uh, 50% vinegar, 50% sugar. 638 00:22:56,367 --> 00:22:58,066 I'm being pretty ambitious this round. 639 00:22:58,066 --> 00:22:59,967 So, I wanna make canele croutons, 640 00:22:59,967 --> 00:23:01,767 I think it's another great place for that duck fat, 641 00:23:01,767 --> 00:23:04,033 and bring really beautiful texture in the dish. 642 00:23:05,100 --> 00:23:07,567 Chef Dan is going very straightforward. 643 00:23:07,567 --> 00:23:10,266 Orange glaze, duck breast. 644 00:23:10,333 --> 00:23:13,266 Chef Victor is going totally out of the box. 645 00:23:13,266 --> 00:23:15,066 He's gonna stuff the duck breast 646 00:23:15,133 --> 00:23:16,166 with the caneles. 647 00:23:16,166 --> 00:23:18,233 All right, Chefs, five minutes to go here. 648 00:23:21,767 --> 00:23:23,467 [Victor] With the orange slices in the jus, 649 00:23:23,467 --> 00:23:25,266 I'm trying to balance the sweet 650 00:23:25,266 --> 00:23:27,066 with the savory of the duck breast. 651 00:23:27,133 --> 00:23:28,767 I think I'm sticking to the inspiration 652 00:23:28,767 --> 00:23:30,266 of duck a l'orange pretty well. 653 00:23:33,600 --> 00:23:36,367 Julia Child really shaped my career. 654 00:23:36,367 --> 00:23:38,266 At my restaurant, I used to cook 655 00:23:38,266 --> 00:23:40,767 the whole five-course menu about her 656 00:23:40,767 --> 00:23:42,867 because she was about living big 657 00:23:42,867 --> 00:23:44,100 and having fun 658 00:23:44,100 --> 00:23:47,467 and celebrating herself and other people. 659 00:23:47,533 --> 00:23:49,166 Chef Jenna, how you feeling? 660 00:23:49,166 --> 00:23:50,967 Um, uh, ducky. 661 00:23:52,166 --> 00:23:53,367 -Just ducky. -[Jenna laughs] 662 00:23:53,900 --> 00:23:55,033 [Ted] One minute, Chefs. 663 00:24:03,000 --> 00:24:04,000 [Amanda] You gotta hurry. 664 00:24:04,000 --> 00:24:04,967 Get that sauce on the plates, Chefs. 665 00:24:04,967 --> 00:24:06,066 Duck! Duck! 666 00:24:07,667 --> 00:24:08,867 [Nilou] Come on, Jenna! Come on, Jenna! 667 00:24:08,867 --> 00:24:10,567 Get those plates pretty in... 668 00:24:10,567 --> 00:24:12,667 -Ten, nine... -[Scott] Chef Jenna, get it done. 669 00:24:12,734 --> 00:24:15,000 -...eight, seven... -[Jenna] Oh, my God. 670 00:24:15,000 --> 00:24:17,266 -...six, five... -Get it done! 671 00:24:17,266 --> 00:24:19,567 -...four, three... -Let's go! 672 00:24:19,567 --> 00:24:22,066 -...two, one... -[clapping] 673 00:24:22,066 --> 00:24:23,266 [Ted] Time's up! Please step back. 674 00:24:23,266 --> 00:24:24,867 -Oh, my... -[Scott whoops softly] 675 00:24:24,867 --> 00:24:26,166 -[all clapping] -Good job. 676 00:24:26,166 --> 00:24:27,100 [exhaling] 677 00:24:27,100 --> 00:24:28,367 -Good job. -[imitates explosion] 678 00:24:28,433 --> 00:24:30,166 [Dan] The pressure's definitely getting higher. 679 00:24:30,166 --> 00:24:31,967 The cream of the crop is rising here 680 00:24:32,033 --> 00:24:34,367 and you got some real competition in front of you. 681 00:24:34,367 --> 00:24:37,266 [Victor] Obviously, both of these chefs are wonderful chefs. 682 00:24:37,266 --> 00:24:40,433 But I gotta say, Dan is a fierce competitor. 683 00:24:43,500 --> 00:24:44,934 [timer ticking] 684 00:24:51,166 --> 00:24:53,367 Chefs, inside your entree baskets 685 00:24:53,367 --> 00:24:55,367 you found a Pekin duck, 686 00:24:55,367 --> 00:24:57,567 Brussels sprouts, caneles, 687 00:24:57,567 --> 00:24:59,166 and orange fruit slices. 688 00:24:59,166 --> 00:25:01,367 Ingredients inspired by Julia Child's 689 00:25:01,433 --> 00:25:03,867 classic recipe for duck a l'orange. 690 00:25:03,867 --> 00:25:05,166 Chef Jenna, what do we have? 691 00:25:05,166 --> 00:25:07,367 I made for you a duck ragu 692 00:25:07,433 --> 00:25:09,767 over orange scented polenta. 693 00:25:09,767 --> 00:25:10,767 [Nilou] Chef Jenna, 694 00:25:10,834 --> 00:25:13,567 there's something really compulsively... 695 00:25:13,567 --> 00:25:14,567 edible about this dish. 696 00:25:14,567 --> 00:25:16,767 The cracklings are the highlight. 697 00:25:16,767 --> 00:25:19,667 This dish would have been a great success 698 00:25:19,667 --> 00:25:22,367 had you not layered in too many of those gummies. 699 00:25:22,867 --> 00:25:24,367 The polenta is sweet. 700 00:25:24,367 --> 00:25:25,667 [Jenna] But she would have said, 701 00:25:25,734 --> 00:25:28,100 [imitating Julia] "You want to celebrate the sweetness." 702 00:25:28,100 --> 00:25:29,867 -[all chuckling] -I like it. 703 00:25:29,867 --> 00:25:31,467 Creativity is high here. 704 00:25:31,533 --> 00:25:33,467 But yeah, the polenta is sweet. 705 00:25:33,533 --> 00:25:35,967 And sort of artificially candy sweet. 706 00:25:36,033 --> 00:25:36,934 Mmm-hmm. 707 00:25:36,934 --> 00:25:38,567 [Amanda] I wish it had balance of something. 708 00:25:38,634 --> 00:25:40,667 Sage, or ginger, or something else. 709 00:25:40,667 --> 00:25:42,066 Because it just tastes like... 710 00:25:42,600 --> 00:25:44,467 candied orange polenta. 711 00:25:44,533 --> 00:25:47,667 I like these little bits of duck skin that you gave us. 712 00:25:48,000 --> 00:25:49,266 These are great. 713 00:25:49,333 --> 00:25:51,867 [Scott] There's a clear nod towards duck a l'orange. 714 00:25:51,934 --> 00:25:53,066 I think there's some execution issues, though. 715 00:25:53,166 --> 00:25:56,767 I think that you kind of cut this duck a little too small. 716 00:25:56,767 --> 00:25:58,767 It's really overcooked. 717 00:25:59,867 --> 00:26:00,767 Thank you, Chef Jenna. 718 00:26:00,767 --> 00:26:02,266 Next up, Chef Victor. 719 00:26:02,266 --> 00:26:05,767 I have a seared duck breast with a canele stuffing. 720 00:26:05,834 --> 00:26:08,100 I did a jus with the orange slices. 721 00:26:08,100 --> 00:26:10,367 And then I have sauteed Brussels sprouts, 722 00:26:10,433 --> 00:26:12,567 squash, and heirloom tomatoes. 723 00:26:12,567 --> 00:26:14,266 I would have never, ever thought 724 00:26:14,333 --> 00:26:15,266 to stuff a duck breast, 725 00:26:15,266 --> 00:26:17,266 and that took a lot of work on your part. 726 00:26:17,266 --> 00:26:18,567 -Appreciate it. -[Amanda] Um... 727 00:26:18,567 --> 00:26:20,367 my favorite part of the dish is the sauce, 728 00:26:20,367 --> 00:26:24,166 because it has this Thanksgiving gravy, like, feel to it. 729 00:26:24,166 --> 00:26:27,266 And you have a nice, nice hint of orange. 730 00:26:27,333 --> 00:26:30,266 You really gave us that duck a l'orange inspiration. 731 00:26:30,333 --> 00:26:32,867 -Thank you. -[Nilou] The fact that you used your duck carcass, 732 00:26:32,934 --> 00:26:34,266 and added a lot of aromatics. 733 00:26:34,266 --> 00:26:36,467 The flavor is... wonderful. 734 00:26:36,467 --> 00:26:40,266 But my duck unfortunately came with very little stuffing 735 00:26:40,266 --> 00:26:42,667 and was cooked unevenly, sorry to say. 736 00:26:42,667 --> 00:26:43,867 No, it's okay. 737 00:26:43,867 --> 00:26:46,767 [Scott] Your vegetables are severely undercooked. 738 00:26:46,767 --> 00:26:48,266 But your orange sauce itself, 739 00:26:48,266 --> 00:26:50,567 you developed that really, really nicely 740 00:26:50,567 --> 00:26:52,166 in a very short amount of time. 741 00:26:52,166 --> 00:26:54,266 -Thank you. -Thank you, Chef Victor. 742 00:26:54,333 --> 00:26:55,367 Finally, Chef Dan. 743 00:26:55,367 --> 00:26:57,767 We have a spice-roasted duck breast 744 00:26:57,834 --> 00:26:59,367 over sauteed Brussels sprouts 745 00:26:59,433 --> 00:27:01,367 with a kind of potatoes Lyonnaise. 746 00:27:01,433 --> 00:27:02,967 And a little orange gastrique 747 00:27:02,967 --> 00:27:04,367 around the outside of the plate. 748 00:27:05,066 --> 00:27:06,667 What motivates you to be here, Chef? 749 00:27:06,734 --> 00:27:08,066 I would absolutely love to go to France. 750 00:27:08,066 --> 00:27:09,367 It's where I set my roots. 751 00:27:09,367 --> 00:27:11,367 Go back to Marseille, eat some bouillabaisse 752 00:27:11,367 --> 00:27:13,066 and bring that energy back to my team, 753 00:27:13,066 --> 00:27:14,667 would be really amazing. 754 00:27:14,667 --> 00:27:16,567 Nothing wrong with just sitting in Marseille 755 00:27:16,634 --> 00:27:17,767 and eating some bouillabaisse, right? 756 00:27:17,767 --> 00:27:18,867 [Ted] It's a lovely thing. 757 00:27:18,934 --> 00:27:19,967 Then you just come back and tell your staff, 758 00:27:20,033 --> 00:27:21,567 "Eh, sorry you couldn't make it." 759 00:27:21,567 --> 00:27:23,233 -[all laughing] -[Ted] "It was a blast." 760 00:27:23,800 --> 00:27:25,367 Chef Dan, what you've given us 761 00:27:25,367 --> 00:27:27,467 is a plate that really showcases 762 00:27:27,467 --> 00:27:29,967 your mastery of French technique. 763 00:27:30,033 --> 00:27:32,266 The way you scored the duck, the way you seared it, 764 00:27:32,266 --> 00:27:34,367 the way you developed the flavor in the sauce. 765 00:27:34,367 --> 00:27:36,266 You've done Julia proud. 766 00:27:36,266 --> 00:27:37,767 -Thank you. -[Nilou] Thank you. 767 00:27:37,834 --> 00:27:39,667 You made a really cohesive dish. 768 00:27:39,667 --> 00:27:42,467 And there's something really comforting about it. 769 00:27:42,467 --> 00:27:44,266 The potatoes, the Brussels, 770 00:27:44,333 --> 00:27:45,767 those crispy, little caneles. 771 00:27:45,834 --> 00:27:48,967 Definitely harkens back to an a l'orange with a twist. 772 00:27:48,967 --> 00:27:52,667 But the duck needs to be cooked more evenly. 773 00:27:52,734 --> 00:27:53,867 It's really rare in some parts 774 00:27:53,867 --> 00:27:55,967 and really well cooked in others. 775 00:27:55,967 --> 00:27:58,567 But when you get everything in one bite, 776 00:27:58,567 --> 00:28:00,066 it's a really good bite. 777 00:28:00,066 --> 00:28:01,467 Really like the spice mixture 778 00:28:01,533 --> 00:28:02,667 that you have on the duck. 779 00:28:02,667 --> 00:28:05,567 But the big challenge on the plate is this glaze. 780 00:28:05,634 --> 00:28:07,467 You could wrap it with a candy wrapper 781 00:28:07,533 --> 00:28:08,600 and eat it like that. 782 00:28:08,667 --> 00:28:10,967 Yeah, it congealed a little more when it cooled down. 783 00:28:10,967 --> 00:28:12,567 I've never cooked with candy orange 784 00:28:12,567 --> 00:28:14,266 in a sauce like that before, so... 785 00:28:14,333 --> 00:28:15,100 Welcome to Chopped. 786 00:28:15,100 --> 00:28:17,066 -Yeah. Yeah. -[all laughing] 787 00:28:17,133 --> 00:28:19,266 -[Ted] Chef Dan, thank you. -Thank you. 788 00:28:19,266 --> 00:28:22,367 Now, the judges must decide who has to leave us. 789 00:28:22,433 --> 00:28:24,266 Thank you, Chefs. 790 00:28:24,266 --> 00:28:26,467 [Dan] My gastrique kinda congealed on the plate. 791 00:28:26,467 --> 00:28:27,967 So, I'm a little on edge right now. 792 00:28:28,033 --> 00:28:29,867 It's super hard to pull together 793 00:28:29,934 --> 00:28:31,467 Julia Child recipes in this time frame. 794 00:28:31,467 --> 00:28:34,333 Probably the hardest competition I've ever been involved in. 795 00:28:34,867 --> 00:28:36,100 [Jenna] I had a hard time 796 00:28:36,100 --> 00:28:38,667 balancing out the sweetness of the orange slices. 797 00:28:38,734 --> 00:28:41,333 But nobody shows up here to go home. 798 00:28:45,867 --> 00:28:47,333 [timer ticking] 799 00:28:54,567 --> 00:28:57,233 Whose dish is on the chopping block? 800 00:29:04,967 --> 00:29:06,834 Chef Victor, you've been chopped. 801 00:29:07,100 --> 00:29:08,367 Judges. 802 00:29:08,367 --> 00:29:10,100 [Amanda] Chef Victor, you had some issues 803 00:29:10,100 --> 00:29:12,667 with the stuffing of the duck breast. 804 00:29:12,734 --> 00:29:13,967 And the Brussels sprouts 805 00:29:14,033 --> 00:29:16,133 were really, really, really undercooked. 806 00:29:16,600 --> 00:29:18,266 And so, we had to chop you. 807 00:29:18,266 --> 00:29:19,767 Thank you. 808 00:29:19,834 --> 00:29:21,066 I feel very proud. 809 00:29:21,133 --> 00:29:23,266 And I think throughout the whole competition 810 00:29:23,333 --> 00:29:24,166 and just in life, 811 00:29:24,166 --> 00:29:26,166 it's not what life throws at you, 812 00:29:26,166 --> 00:29:27,967 but you know, how you roll with the punches. 813 00:29:35,667 --> 00:29:37,266 Chef Jenna, Chef Dan. 814 00:29:37,333 --> 00:29:38,767 In the words of Julia Child, 815 00:29:38,767 --> 00:29:41,066 "If you're afraid of butter, use cream." 816 00:29:41,867 --> 00:29:44,667 Let's see what sweet Julia recipe 817 00:29:44,667 --> 00:29:47,967 will be your inspiration in this round. 818 00:29:47,967 --> 00:29:51,266 Today, we're going to do a really exquisite French dessert 819 00:29:51,333 --> 00:29:53,266 called Charlotte Malakoff. 820 00:29:53,266 --> 00:29:55,166 Molded in ladyfingers. 821 00:29:55,166 --> 00:29:57,166 You wanna have drama in your dessert. 822 00:29:57,166 --> 00:30:00,467 We want to keep our cream light and full. 823 00:30:00,467 --> 00:30:01,867 Oh! This is just awfully good. 824 00:30:01,867 --> 00:30:02,967 Hmm. 825 00:30:03,033 --> 00:30:05,266 This basket's inspired by Julia Child's recipe 826 00:30:05,266 --> 00:30:07,266 for Charlotte Malakoff. 827 00:30:07,333 --> 00:30:08,433 All right, baskets are ready. 828 00:30:11,700 --> 00:30:12,767 Let's go! 829 00:30:13,300 --> 00:30:14,266 [exclaims] 830 00:30:14,266 --> 00:30:15,266 A cocktail. 831 00:30:15,266 --> 00:30:17,634 [Ted] And you've got a bitter Frenchman. 832 00:30:18,567 --> 00:30:19,467 Strawberries. 833 00:30:19,533 --> 00:30:20,967 [Jenna] Beautiful strawberries. 834 00:30:20,967 --> 00:30:22,066 [Ted] Coconut whipped cream. 835 00:30:22,066 --> 00:30:23,266 -Coconut whipped cream. -[Jenna] Non-dairy. 836 00:30:23,333 --> 00:30:24,367 [Dan] Not too bad. 837 00:30:24,400 --> 00:30:26,767 I don't think Julia used anything that was non-dairy. 838 00:30:27,200 --> 00:30:28,467 [Ted] And madeleines. 839 00:30:29,100 --> 00:30:30,467 A little stressed about this one. 840 00:30:30,467 --> 00:30:31,934 Dessert round starts... 841 00:30:32,867 --> 00:30:33,767 right now. 842 00:30:33,767 --> 00:30:35,367 [all cheering] 843 00:30:35,433 --> 00:30:36,266 [Scott] Let's go, Chefs! 844 00:30:36,333 --> 00:30:37,166 [Amanda] Come on, let's do it! 845 00:30:37,166 --> 00:30:38,100 [Scott] Let's go! 846 00:30:38,100 --> 00:30:39,266 -[Nilou] Bring the desserts! -[clapping] 847 00:30:39,333 --> 00:30:40,867 [Amanda] Bring the Julia! 848 00:30:40,934 --> 00:30:42,567 So, this is a tremendous amount of pressure 849 00:30:42,634 --> 00:30:44,100 these chefs have put themselves into. 850 00:30:44,100 --> 00:30:47,467 -This particular dessert requires finesse. -[Nilou] Yeah. 851 00:30:47,467 --> 00:30:49,066 The inspiration behind this basket 852 00:30:49,133 --> 00:30:50,467 is a Charlotte Malakoff. 853 00:30:50,467 --> 00:30:53,166 You line up those ladyfingers around a pan 854 00:30:53,166 --> 00:30:54,567 and then you put that cream inside. 855 00:30:54,567 --> 00:30:56,467 Madeleines are not ladyfingers. 856 00:30:56,467 --> 00:30:57,867 They're a sponge cake, 857 00:30:57,934 --> 00:30:59,567 and they just melt in your mouth. 858 00:30:59,634 --> 00:31:00,767 I would be okay if they made 859 00:31:00,767 --> 00:31:02,266 some kind of a layered parfait 860 00:31:02,266 --> 00:31:03,467 or a trifle... 861 00:31:03,467 --> 00:31:04,533 [Nilou] Oh! 862 00:31:05,000 --> 00:31:05,967 [Dan] Madeleines! 863 00:31:06,033 --> 00:31:07,767 Super French, big sugar content. 864 00:31:07,767 --> 00:31:09,667 Right away, I know I'm gonna grill those. 865 00:31:09,667 --> 00:31:11,266 [Ted] Chef Dan, what are you building? 866 00:31:11,266 --> 00:31:13,467 [Dan] I'm making some coconut flavored ice cream 867 00:31:13,533 --> 00:31:14,867 with a little strawberry sauce, 868 00:31:14,934 --> 00:31:15,734 and grilled madeleine. 869 00:31:15,800 --> 00:31:17,867 -Grilled madeleine. -[Amanda exclaims] 870 00:31:17,934 --> 00:31:19,166 [Dan] So, I'm using butter. 871 00:31:19,233 --> 00:31:20,667 And once I get nice grill marks, 872 00:31:20,667 --> 00:31:23,000 I put them in a saute pan with more butter, 873 00:31:23,000 --> 00:31:24,967 which Julia would definitely be very proud of. 874 00:31:25,033 --> 00:31:27,367 [Amanda] I love how Chef Dan really channeled Julia 875 00:31:27,433 --> 00:31:30,333 by using a lot of butter on his grilled madeleines. 876 00:31:32,767 --> 00:31:34,767 [Jenna] The madeleines are so dry. 877 00:31:34,834 --> 00:31:35,967 I decide to crumble them 878 00:31:35,967 --> 00:31:37,967 and use that as a binder 879 00:31:37,967 --> 00:31:39,367 for my cake batter. 880 00:31:39,367 --> 00:31:41,066 What are you making us, Chef? 881 00:31:41,133 --> 00:31:44,567 [Jenna] Uh, I'm making a lemon madeleine cake... 882 00:31:44,567 --> 00:31:45,567 [Jenna and Nilou exclaim] 883 00:31:45,567 --> 00:31:48,567 [Jenna] ...with a strawberry Chantilly cream. 884 00:31:48,567 --> 00:31:52,066 And white chocolate bitter something. 885 00:31:52,133 --> 00:31:53,467 A chocolate bitter something. 886 00:31:53,467 --> 00:31:54,667 Love it. 887 00:31:54,734 --> 00:31:57,000 [Jenna] At 14, I wanted to be a pastry chef. 888 00:31:57,000 --> 00:32:00,467 So, I've always been interested in desserts. 889 00:32:00,467 --> 00:32:02,567 The cake needs to cook quite quickly. 890 00:32:02,634 --> 00:32:04,467 So, with a largest surface area, 891 00:32:04,467 --> 00:32:07,100 a cake that would normally cook in 30 minutes, 892 00:32:07,100 --> 00:32:09,166 will cook in half that time. 893 00:32:09,166 --> 00:32:10,767 Chefs, 20 minutes to get it done. 894 00:32:12,166 --> 00:32:13,367 -Making ice cream? -[Dan] Yes. 895 00:32:13,367 --> 00:32:14,667 Charlotte Malakoff, 896 00:32:14,667 --> 00:32:17,166 it's a cream, custardy-based dish. 897 00:32:17,166 --> 00:32:18,867 So, I'm making coconut ice cream. 898 00:32:18,934 --> 00:32:21,767 I'm making a classic ice cream base a l'anglaise. 899 00:32:21,834 --> 00:32:24,467 This is a non-dairy coconut whipped cream. 900 00:32:24,467 --> 00:32:25,667 But I still think the texture 901 00:32:25,667 --> 00:32:27,166 is gonna play super well in the ice cream. 902 00:32:27,166 --> 00:32:28,367 I like the idea of Dan 903 00:32:28,367 --> 00:32:30,367 putting the coconut whipped cream in his ice cream. 904 00:32:30,367 --> 00:32:33,233 We make ice cream in our restaurant every day. 905 00:32:35,266 --> 00:32:38,166 [Nilou] A bitter Frenchman is play on a French 75, 906 00:32:38,166 --> 00:32:39,367 a very classic cocktail. 907 00:32:39,367 --> 00:32:40,367 Bitter. 908 00:32:40,367 --> 00:32:43,266 But in lieu of just having champagne and gin 909 00:32:43,333 --> 00:32:44,867 and lemon and simple syrup, 910 00:32:44,867 --> 00:32:47,867 it adds an Italian aperitivo for a bitter element. 911 00:32:47,867 --> 00:32:49,834 Yeah, you gotta be careful with that. 912 00:32:52,467 --> 00:32:55,867 [Jenna] I wanna make a sauce using the coconut cream 913 00:32:55,867 --> 00:32:57,066 and strawberries 914 00:32:57,066 --> 00:32:59,467 and the bitter Frenchman. 915 00:32:59,467 --> 00:33:01,567 Next, I get some heavy cream going 916 00:33:01,567 --> 00:33:02,767 for a Chantilly cream 917 00:33:02,767 --> 00:33:05,867 because Julia always loved a great Chantilly cream. 918 00:33:05,934 --> 00:33:07,467 I add mascarpone, sugar, 919 00:33:07,467 --> 00:33:09,000 and then my fresh strawberries. 920 00:33:09,000 --> 00:33:10,567 What would Julia do? 921 00:33:10,567 --> 00:33:12,767 She'd be pretty proud of me right now. 922 00:33:12,767 --> 00:33:14,233 Ten minutes to go, Chefs! 923 00:33:18,700 --> 00:33:20,567 [Dan] I've never had bitter Frenchman before. 924 00:33:20,567 --> 00:33:21,867 -Boozy. -As I taste it... 925 00:33:21,934 --> 00:33:22,767 Just like Julia. 926 00:33:22,834 --> 00:33:23,967 ...there's nice, bitter notes. 927 00:33:23,967 --> 00:33:25,367 So, I now wanna make a strawberry sauce. 928 00:33:25,433 --> 00:33:26,567 [Nilou] More than ever, 929 00:33:26,567 --> 00:33:28,867 I'm seeing them embrace the idea 930 00:33:28,934 --> 00:33:29,967 of classic French cooking. 931 00:33:30,033 --> 00:33:31,467 Chef Dan comes at it 932 00:33:31,467 --> 00:33:33,867 from a very classical training background. 933 00:33:33,867 --> 00:33:36,467 [Scott] And then Chef Jenna has this love of food. 934 00:33:36,467 --> 00:33:38,567 It's really fun to watch 935 00:33:38,567 --> 00:33:42,266 the passion that she has for all things Julia Child. 936 00:33:42,266 --> 00:33:45,467 [Jenna] This dish is inspired by Charlotte Malakoff. 937 00:33:45,467 --> 00:33:48,166 Julia's video does mention that it contains chocolate. 938 00:33:48,166 --> 00:33:50,266 So, I melt down some white chocolate 939 00:33:50,333 --> 00:33:51,567 to add to the sauce. 940 00:33:51,634 --> 00:33:52,867 I fold that in, 941 00:33:52,934 --> 00:33:54,734 and get that directly into the blast chiller. 942 00:33:55,967 --> 00:33:57,867 A little crowded over at the blast chiller 943 00:33:57,934 --> 00:33:59,266 because Dan's working on the ice cream 944 00:33:59,266 --> 00:34:00,567 and I'm trying to get my stuff in, 945 00:34:00,567 --> 00:34:03,867 and he slams his ice cream right in there, too. 946 00:34:03,934 --> 00:34:06,567 Maybe he's a little more aggressive than I am in the kitchen. 947 00:34:07,867 --> 00:34:10,166 [Ted] Julia Child was 6'2" tall. 948 00:34:10,166 --> 00:34:12,166 She played basketball in college. 949 00:34:12,166 --> 00:34:14,367 Meanwhile, I'm getting kind of a sports arena 950 00:34:14,433 --> 00:34:16,033 play-off energy in this kitchen. 951 00:34:17,000 --> 00:34:19,066 Six minutes left, Chefs, six minutes! 952 00:34:20,667 --> 00:34:23,066 I see Jenna going in and out of the blast chiller, 953 00:34:23,133 --> 00:34:24,567 like, a hundred times. 954 00:34:24,567 --> 00:34:26,834 Yo, my ice cream's in there, keep it cold! 955 00:34:27,266 --> 00:34:28,266 Jenna has a sauce in it. 956 00:34:28,333 --> 00:34:30,166 She keeps messing around with it. 957 00:34:30,166 --> 00:34:32,166 There's three basket ingredients in there. 958 00:34:32,233 --> 00:34:34,000 There's coconut whipped cream, there's the strawberry, 959 00:34:34,000 --> 00:34:35,066 and there's the bitter Frenchman. 960 00:34:35,066 --> 00:34:37,767 So, that's crucial. It's a lot of pressure. 961 00:34:37,834 --> 00:34:40,867 [Jenna] I keep taking the sauce out of the blast chiller 962 00:34:40,867 --> 00:34:43,967 because it's a little sweeter than I want it to be. 963 00:34:44,033 --> 00:34:46,100 So, I add the rest of the cocktail. 964 00:34:46,100 --> 00:34:48,567 And I need it to cool down as quickly as possible. 965 00:34:49,467 --> 00:34:51,367 I just need to make that sauce work. 966 00:34:54,467 --> 00:34:55,867 [timer ticking] 967 00:35:00,667 --> 00:35:02,767 [Dan] I see Jenna going in and out of the blast chiller, 968 00:35:02,834 --> 00:35:03,700 like, a hundred times. 969 00:35:03,767 --> 00:35:06,033 Yo, my ice cream's in there. Keep it cold. 970 00:35:07,100 --> 00:35:09,467 -[Nilou] Come on, Chefs! -[Scott] Let's go, Chefs! Let's go! 971 00:35:09,533 --> 00:35:10,767 [Dan] When I was a young chef, 972 00:35:10,834 --> 00:35:11,967 I used to do spun sugar 973 00:35:11,967 --> 00:35:13,367 and all these different kinds of sugar art. 974 00:35:13,367 --> 00:35:15,367 So, I'm melting down water and sugar. 975 00:35:15,433 --> 00:35:16,767 I let it cool down a little bit 976 00:35:16,834 --> 00:35:18,166 and start whipping that sugar 977 00:35:18,166 --> 00:35:19,667 so it gets a nice, lacey texture. 978 00:35:19,667 --> 00:35:22,367 [Ted] This is a technique that we hardly ever see here. 979 00:35:22,433 --> 00:35:24,367 I really wish we'd see it more often. 980 00:35:25,200 --> 00:35:26,667 Two minutes, get it done. 981 00:35:33,700 --> 00:35:35,467 [Jenna] The cake is too warm to cut 982 00:35:35,533 --> 00:35:37,767 and still serve beautifully. 983 00:35:37,767 --> 00:35:39,667 So, I decide to crumble it 984 00:35:39,667 --> 00:35:42,066 and make more of a trifle or a parfait. 985 00:35:42,467 --> 00:35:43,667 One minute, Chefs. 986 00:35:48,100 --> 00:35:50,100 [Scott] Look at those beautiful blue plates. 987 00:35:50,100 --> 00:35:51,967 They match the wall, it's amazing. 988 00:35:53,066 --> 00:35:54,767 You're seeing a lot of energy and intensity 989 00:35:54,767 --> 00:35:55,767 in this dessert round. 990 00:35:55,834 --> 00:35:56,967 Behind, behind. 991 00:35:56,967 --> 00:35:59,467 And it looks like we're gonna get a couple of good ones. 992 00:35:59,467 --> 00:36:01,066 I'm very confident with the texture of my ice cream. 993 00:36:01,133 --> 00:36:03,467 Dan's ice cream looks gorgeous. 994 00:36:03,467 --> 00:36:04,567 I wanna be a Chopped champion, 995 00:36:04,567 --> 00:36:06,667 and I know I'm just minutes away. 996 00:36:06,667 --> 00:36:08,266 -Let's go, all four basket items. -All four! 997 00:36:08,333 --> 00:36:10,767 Come on, Chefs, final seconds of the final round! 998 00:36:10,834 --> 00:36:11,767 -[Nilou cheering] -[Ted] Ten... 999 00:36:11,767 --> 00:36:13,667 nine, eight, 1000 00:36:13,667 --> 00:36:14,767 -seven... -Oh! 1001 00:36:14,767 --> 00:36:16,100 -[Amanda] You can do it! -[Ted] ...six... 1002 00:36:16,100 --> 00:36:19,467 five, four, three, 1003 00:36:19,533 --> 00:36:21,667 two, one... 1004 00:36:21,734 --> 00:36:22,567 Hands up! 1005 00:36:22,567 --> 00:36:23,967 [cheering and whooping] 1006 00:36:24,033 --> 00:36:26,266 -[Ted] Thanks. -[Jenna] Yay. Yay! 1007 00:36:26,266 --> 00:36:29,133 [whooping and laughing] 1008 00:36:30,000 --> 00:36:31,567 [Dan] My favorite part is probably 1009 00:36:31,634 --> 00:36:33,266 that boozy cocktail strawberry sauce. 1010 00:36:33,333 --> 00:36:34,467 That's right up Julia's alley. 1011 00:36:34,533 --> 00:36:35,667 I mean, I wish I was drinking, 1012 00:36:35,734 --> 00:36:39,467 but I wanna save that till a little bit from now. 1013 00:36:39,467 --> 00:36:42,100 [Jenna] I know my dish is tasty. 1014 00:36:42,100 --> 00:36:43,533 I think Julia would be proud of me. 1015 00:36:47,667 --> 00:36:49,066 [Ted] Chef Jenna, Chef Dan. 1016 00:36:49,066 --> 00:36:51,367 It was really exciting watching you make dishes 1017 00:36:51,367 --> 00:36:53,266 with a bitter Frenchman, 1018 00:36:53,333 --> 00:36:54,367 strawberries, 1019 00:36:54,367 --> 00:36:55,867 coconut whipped cream, 1020 00:36:55,867 --> 00:36:57,266 and madeleines. 1021 00:36:57,333 --> 00:37:01,266 Ingredients inspired by Julia Child's Charlotte Malakoff. 1022 00:37:01,333 --> 00:37:02,767 So, what's for dessert? Chef Dan. 1023 00:37:02,767 --> 00:37:04,567 [Dan] I have a grilled madeleine. 1024 00:37:04,634 --> 00:37:05,600 Coconut ice cream. 1025 00:37:05,667 --> 00:37:07,867 Underneath, you have a coconut almond crumble. 1026 00:37:07,867 --> 00:37:11,266 We have a bitter Frenchman strawberry sauce 1027 00:37:11,266 --> 00:37:12,934 and a spun little nest on top. 1028 00:37:13,567 --> 00:37:14,567 Mmh! 1029 00:37:14,634 --> 00:37:16,667 Chef, this ice cream is excellent! 1030 00:37:16,734 --> 00:37:18,567 I love that you did the spun sugar, 1031 00:37:18,567 --> 00:37:21,467 I love that you put that extra effort into it. 1032 00:37:21,467 --> 00:37:23,767 I love that you added a lot of butter along the way. 1033 00:37:23,767 --> 00:37:25,667 -[Amanda laughs] -Thank you. Thank you. 1034 00:37:25,734 --> 00:37:26,867 [Scott] Chef, I think this is great. 1035 00:37:26,867 --> 00:37:28,867 I think the addition of the spun sugar 1036 00:37:28,867 --> 00:37:30,066 is so fantastic. 1037 00:37:30,066 --> 00:37:32,467 It adds an element of texture to the ice cream. 1038 00:37:32,533 --> 00:37:34,066 And I think the strawberry sauce, 1039 00:37:34,133 --> 00:37:37,100 you know, it has such a real nice depth of strawberry flavor. 1040 00:37:37,100 --> 00:37:38,667 And then a little hint of bitterness 1041 00:37:38,734 --> 00:37:39,667 on the back end of the palate, 1042 00:37:39,667 --> 00:37:42,467 which is just really nicely done. 1043 00:37:42,467 --> 00:37:43,567 And I think this would be something 1044 00:37:43,567 --> 00:37:45,133 that Julia Child approves of. 1045 00:37:45,400 --> 00:37:46,266 Thank you. 1046 00:37:46,266 --> 00:37:47,867 Chef Dan, I have to agree with Amanda. 1047 00:37:47,867 --> 00:37:49,367 The ice cream is pure perfection. 1048 00:37:49,367 --> 00:37:52,967 I love the combination of it with the toasted almond and coconut. 1049 00:37:52,967 --> 00:37:54,767 But at this level, 1050 00:37:54,767 --> 00:37:56,467 I would have hoped that you would have used 1051 00:37:56,467 --> 00:37:58,266 this madeleine in some other way 1052 00:37:58,333 --> 00:38:00,934 beyond what basket ingredient that was given to you. 1053 00:38:01,367 --> 00:38:02,266 Thank you. 1054 00:38:02,266 --> 00:38:03,367 Thank you, Chef Dan. 1055 00:38:03,367 --> 00:38:04,367 Chef Jenna. 1056 00:38:04,367 --> 00:38:06,767 I made for you a madeleine cake 1057 00:38:06,767 --> 00:38:09,867 with Chantilly mascarpone whip 1058 00:38:09,934 --> 00:38:12,867 and Frenchman strawberry sauce. 1059 00:38:12,934 --> 00:38:15,767 [Nilou] Chef Jenna, this cake feels really, really inviting. 1060 00:38:15,767 --> 00:38:16,767 Very Julia. 1061 00:38:16,834 --> 00:38:18,266 You have turned these madeleines 1062 00:38:18,266 --> 00:38:20,367 into an even better version of themselves. 1063 00:38:20,367 --> 00:38:21,467 Thank you. 1064 00:38:21,533 --> 00:38:23,166 I agree, this cake is spectacular. 1065 00:38:23,166 --> 00:38:25,266 I love what you did with the coconut whip 1066 00:38:25,333 --> 00:38:26,767 by adding the mascarpone to it 1067 00:38:26,767 --> 00:38:28,767 and creating that Chantilly cream. 1068 00:38:28,767 --> 00:38:30,567 [Amanda] I think your choice of vessel 1069 00:38:30,567 --> 00:38:33,634 reminded me of that roundness of a Charlotte. 1070 00:38:34,100 --> 00:38:35,567 And the center of this 1071 00:38:35,567 --> 00:38:37,767 feels like the middle of a Charlotte. 1072 00:38:37,834 --> 00:38:39,367 But the sauce is a bit too sweet, 1073 00:38:39,367 --> 00:38:40,567 'cause we have the white chocolate 1074 00:38:40,567 --> 00:38:42,100 and coconut whipped cream in there. 1075 00:38:42,100 --> 00:38:43,967 And I think you maybe shied away 1076 00:38:43,967 --> 00:38:46,467 from the bitter Frenchman cocktail a little too much. 1077 00:38:46,533 --> 00:38:48,834 That could have really balanced the sweetness. 1078 00:38:49,266 --> 00:38:50,367 Thank you, Chef Jenna. 1079 00:38:50,367 --> 00:38:51,867 Thank you. 1080 00:38:51,934 --> 00:38:54,767 Okay, we are minutes away from a defining moment 1081 00:38:54,767 --> 00:38:55,767 for one of you. 1082 00:38:55,834 --> 00:38:57,467 Please stand by. Thank you, Chefs. 1083 00:39:02,000 --> 00:39:03,367 Judges, which of those chefs 1084 00:39:03,367 --> 00:39:06,667 seemed most into taking classic recipe ideas 1085 00:39:06,667 --> 00:39:09,266 and turning them into something modern and new? 1086 00:39:09,266 --> 00:39:10,767 If you think about the first round, 1087 00:39:10,767 --> 00:39:12,767 Chef Dan created that beautiful crouton 1088 00:39:12,767 --> 00:39:14,066 with the L'Etivaz cheese, 1089 00:39:14,066 --> 00:39:16,767 which really invoked French onion soup. 1090 00:39:16,767 --> 00:39:19,667 Unfortunately, there was no real development 1091 00:39:19,667 --> 00:39:21,467 -in the broth itself. -Yeah. 1092 00:39:21,533 --> 00:39:23,367 On the flip side, we had Chef Jenna, 1093 00:39:23,433 --> 00:39:24,367 who did a great job 1094 00:39:24,367 --> 00:39:25,667 with the basket ingredients themselves, 1095 00:39:25,667 --> 00:39:27,166 but adding the layer 1096 00:39:27,233 --> 00:39:29,367 of the Julia Child French onion soup, 1097 00:39:29,433 --> 00:39:30,767 that's where I think she fell short. 1098 00:39:30,767 --> 00:39:32,166 But she made a delicious salad 1099 00:39:32,166 --> 00:39:34,266 and she honored raw artichoke. 1100 00:39:34,266 --> 00:39:36,166 That was a technique that was very French-y, 1101 00:39:36,166 --> 00:39:37,667 -in a way. -[Scott] Agreed. 1102 00:39:37,734 --> 00:39:39,567 -That takes us to the main course round. -Right. 1103 00:39:39,567 --> 00:39:41,967 Where Chef Dan did a pretty close to a classic 1104 00:39:42,033 --> 00:39:43,100 duck a l'orange, 1105 00:39:43,166 --> 00:39:45,367 where he really took that interpretation to heart. 1106 00:39:45,367 --> 00:39:46,967 [Amanda] Yeah, but Chef Dan's duck 1107 00:39:47,033 --> 00:39:49,100 was really inconsistently cooked. 1108 00:39:49,100 --> 00:39:50,667 But the red wine sauce on his duck... 1109 00:39:50,667 --> 00:39:51,867 -[Scott] Yeah. -...was terrific. 1110 00:39:51,934 --> 00:39:53,867 And then we have Chef Jenna, 1111 00:39:53,934 --> 00:39:56,066 who really disassembled 1112 00:39:56,066 --> 00:39:58,266 everything that we know about duck a l'orange. 1113 00:39:58,266 --> 00:40:00,467 I loved the idea of it. 1114 00:40:00,467 --> 00:40:03,266 It's just unfortunate that it was quite sweet 1115 00:40:03,266 --> 00:40:05,834 because of the addition of the orange slices. 1116 00:40:06,567 --> 00:40:08,467 So, who celebrated Julia 1117 00:40:08,533 --> 00:40:09,834 -the most today? -[Amanda] Yeah. 1118 00:40:13,266 --> 00:40:16,000 [Dan] I think I progressively got better as the day went on. 1119 00:40:16,000 --> 00:40:18,533 It feels amazing to be this close to winning. 1120 00:40:19,900 --> 00:40:22,266 [Jenna] I definitely did Julia proud today. 1121 00:40:22,266 --> 00:40:24,133 We're high-fiving in heaven right now. 1122 00:40:25,667 --> 00:40:29,233 So... whose dish is on the chopping block? 1123 00:40:39,200 --> 00:40:41,133 Chef Jenna, you've been chopped. 1124 00:40:41,367 --> 00:40:42,367 Judges. 1125 00:40:42,433 --> 00:40:44,166 Chef Jenna, in your appetizer round, 1126 00:40:44,166 --> 00:40:46,967 Chef, we loved the usage of the baby artichokes. 1127 00:40:47,033 --> 00:40:51,066 Unfortunately, it just didn't evoke French onion soup. 1128 00:40:51,066 --> 00:40:54,367 And in your main course, the polenta was just a little bit too sweet. 1129 00:40:54,367 --> 00:40:55,567 And then finally in your dessert, 1130 00:40:55,567 --> 00:40:58,166 you just doubled down on too much sweetness overall. 1131 00:40:58,166 --> 00:41:00,667 And so, we had to chop you. 1132 00:41:00,667 --> 00:41:02,367 But really wonderful having you. 1133 00:41:02,367 --> 00:41:03,367 -Thank you. -Thank you. 1134 00:41:03,367 --> 00:41:05,567 I loved this competition. 1135 00:41:05,567 --> 00:41:07,166 You better win. 1136 00:41:07,166 --> 00:41:08,266 -I'll do my best. -Yeah. 1137 00:41:08,333 --> 00:41:10,367 [Jenna] I'm ready for a glass of wine now. 1138 00:41:10,433 --> 00:41:13,667 Like, I'm disappointed, but I came to have fun. 1139 00:41:13,667 --> 00:41:14,667 And I had fun. 1140 00:41:14,667 --> 00:41:16,066 -[Ted] Thank you, Chef. -[Amanda] Cheers. 1141 00:41:16,133 --> 00:41:17,667 [clapping] 1142 00:41:19,600 --> 00:41:21,567 And that means, Chef Dan Fox, 1143 00:41:21,634 --> 00:41:23,667 you are the Chopped champion. 1144 00:41:23,734 --> 00:41:24,667 Congratulations! 1145 00:41:24,667 --> 00:41:25,667 -All right. -[Amanda] Yes! 1146 00:41:25,667 --> 00:41:26,867 -[Nilou whoops] -Well done. 1147 00:41:26,867 --> 00:41:27,867 -Well done! -Thank you so much. 1148 00:41:27,867 --> 00:41:30,166 This moment means just the world to me. 1149 00:41:30,233 --> 00:41:33,000 It's truly special to honor someone like Julia. 1150 00:41:33,000 --> 00:41:34,467 And to perform like I did today 1151 00:41:34,533 --> 00:41:36,166 really is truly a special thing. 1152 00:41:36,233 --> 00:41:37,567 We are very proud of you. 1153 00:41:37,567 --> 00:41:40,166 And we feel like Julia Child would be as well. 1154 00:41:40,233 --> 00:41:41,166 Thank you, thank you. 1155 00:41:41,233 --> 00:41:43,066 When you come back for the finale, 1156 00:41:43,066 --> 00:41:44,667 then it's gonna be really time 1157 00:41:44,734 --> 00:41:46,367 for you to roll up those sleeves. 1158 00:41:46,367 --> 00:41:47,467 -You got it going. -Oh, yeah. 1159 00:41:47,467 --> 00:41:48,367 I'm ready for it. 1160 00:41:48,367 --> 00:41:49,567 -[Scott] It's exciting. -Bring it on. 1161 00:41:49,567 --> 00:41:50,667 -[Ted] Congratulations, Chef. -[Amanda and Nilou] Yes! 1162 00:41:50,667 --> 00:41:52,166 -Congratulations! -Well done! 1163 00:41:52,166 --> 00:41:53,467 Well done! 1164 00:41:53,467 --> 00:41:56,000 [Dan] I'm ready to bring home that $25,000 trip to Europe. 1165 00:41:56,000 --> 00:41:57,367 Finale, I'm coming for you.