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.
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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.
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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!
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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.
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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,
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00:00:56,433 --> 00:00:57,367
she'd be drinking wine.
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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.
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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.
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00:01:13,000 --> 00:01:14,867
[Janelle] In the kitchen,
I mean business,
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00:01:14,867 --> 00:01:16,533
because I come
with the flavor.
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00:01:18,200 --> 00:01:20,233
[Julia] Got to get
all of that flavor.
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00:01:20,900 --> 00:01:22,867
[Janelle] I cook
new age Caribbean
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00:01:22,867 --> 00:01:24,166
with French technique.
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00:01:24,166 --> 00:01:28,266
I'm taking a big risk today,
I'm making a tarte tatin.
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00:01:28,266 --> 00:01:30,266
My vibe in the kitchen
is very similar to Julia.
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00:01:30,266 --> 00:01:32,567
I show what technique is,
how it relates.
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00:01:32,634 --> 00:01:34,767
And then, it can be
a little fun, too.
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00:01:34,767 --> 00:01:37,867
Julia was able
to revolutionize
a whole industry
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00:01:37,867 --> 00:01:39,266
by just being herself.
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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.
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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.
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00:01:49,233 --> 00:01:50,867
I am going to win
in this competition.
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00:01:50,934 --> 00:01:52,200
That is it, yes?
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00:01:52,200 --> 00:01:55,166
[Julia] And that makes
a perfectly lovely
little tart there.
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00:01:56,367 --> 00:01:57,967
Well, hello.
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00:01:58,033 --> 00:02:00,767
[Julia] Good one for us
to have in our repertoire.
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00:02:00,767 --> 00:02:03,000
[Victor] Julia Child
was a very funny,
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00:02:03,000 --> 00:02:04,667
witty human being.
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00:02:05,266 --> 00:02:06,967
[exclaims] That was a mistake!
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00:02:06,967 --> 00:02:08,166
[Victor] She had
this connection
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00:02:08,166 --> 00:02:09,367
with people through food,
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00:02:09,367 --> 00:02:10,467
the same way that I do.
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00:02:11,467 --> 00:02:13,667
I used to watch Julia Child
on TV and think,
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00:02:13,667 --> 00:02:14,767
"I wanna do that."
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00:02:14,767 --> 00:02:16,266
So, I applied for a cook job
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00:02:16,266 --> 00:02:18,266
to go train under
a French chef in Germany.
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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.
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00:02:24,567 --> 00:02:26,767
Chef Julia, this is for you.
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00:02:26,834 --> 00:02:28,867
[Julia] One of the most
delicious chicken dishes
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00:02:28,867 --> 00:02:31,100
you ever put in your mouth.
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00:02:31,100 --> 00:02:33,667
[Jenna] I'm an urban farmer
and a personal chef.
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00:02:33,667 --> 00:02:36,867
How do you describe
the most magnificent woman
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00:02:36,934 --> 00:02:39,266
who just lives
for her taste buds?
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00:02:39,266 --> 00:02:40,467
That's who Julia is.
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00:02:40,467 --> 00:02:42,467
It stinks perfectly.
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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.
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00:02:46,467 --> 00:02:48,066
Julia would love that.
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00:02:48,066 --> 00:02:49,767
I've been cooking
for so many years,
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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
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00:02:54,634 --> 00:02:57,567
as a fearless female
that I could look up to.
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00:02:57,567 --> 00:02:59,567
[Julia] Not at all difficult
to do yourself.
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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.
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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,
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00:03:10,667 --> 00:03:12,066
and it was almost
kinda mesmerizing.
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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.
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00:03:24,166 --> 00:03:25,533
This flip's for you, Julia.
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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
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00:03:29,133 --> 00:03:30,667
is my classic French training.
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00:03:30,667 --> 00:03:32,266
I've worked in Provence.
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00:03:32,266 --> 00:03:33,967
And I was nominated
three times
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00:03:34,033 --> 00:03:35,367
for a James Beard award.
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00:03:35,367 --> 00:03:36,667
My ego's at stake
a little bit.
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00:03:36,734 --> 00:03:38,867
But I'm definitely
the chef to beat
in this competition.
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00:03:38,867 --> 00:03:40,133
Bon appetit.
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00:03:42,066 --> 00:03:44,033
[Julia] Well, now,
this is ready to serve.
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00:03:47,767 --> 00:03:49,166
[Nilou] I miss seeing
the Julia Child...
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00:03:49,166 --> 00:03:51,367
[Amanda] I met her
at Aspen Food and Wine.
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00:03:51,367 --> 00:03:53,367
[Nilou] Do you know
that I learned English
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00:03:53,433 --> 00:03:54,767
watching Julia Child?
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00:03:54,834 --> 00:03:55,867
-[Scott] Stop it!
-[Nilou exclaims]
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00:03:55,934 --> 00:03:57,767
And you don't have
that Julia accent at all.
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00:03:57,834 --> 00:03:59,000
No, I don't have
that accent, you're right.
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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".
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00:04:04,166 --> 00:04:05,166
Hello, Chefs.
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00:04:05,233 --> 00:04:06,767
[all] Hello!
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00:04:06,834 --> 00:04:10,266
Chefs, welcome to Chopped,
Julia Child's Kitchen.
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00:04:10,266 --> 00:04:11,967
-[Jenna] Thank you!
-Thank you.
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00:04:11,967 --> 00:04:15,467
Chopped has always been
about striving for excellence.
127
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And there is one chef
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00:04:16,967 --> 00:04:18,667
who exemplifies
those qualities
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00:04:18,667 --> 00:04:20,567
more than any other.
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00:04:20,567 --> 00:04:23,967
The OG French Chef,
Julia Child!
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00:04:24,033 --> 00:04:24,934
Yes!
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00:04:25,567 --> 00:04:27,166
[Ted] In this unique
tournament,
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00:04:27,166 --> 00:04:30,266
the mystery ingredients
are inspired by recipes
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00:04:30,266 --> 00:04:33,867
featured on Julia Child's
defining TV show,
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00:04:33,934 --> 00:04:35,266
The French Chef.
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00:04:35,266 --> 00:04:36,367
-[Jenna whoops]
-I love that show.
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00:04:36,367 --> 00:04:37,667
-[Dan] Love that show.
-My whole life.
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00:04:37,667 --> 00:04:41,166
[Ted] This first basket's
inspired by French onion soup.
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00:04:41,166 --> 00:04:43,767
And here's what
Julia Child herself
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00:04:43,834 --> 00:04:44,967
had to say about this.
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00:04:47,767 --> 00:04:48,867
[chopping on TV]
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00:04:48,867 --> 00:04:51,467
[Julia] Chopping onions
for French onion soup.
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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.
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00:04:55,567 --> 00:04:56,967
Simmer it in a pot like this
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00:04:57,033 --> 00:04:58,967
for three or four
hours or more.
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00:04:58,967 --> 00:05:02,066
You can see it takes
quite a long time to cook.
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00:05:02,133 --> 00:05:02,967
[Ted] Well, of course, Chefs,
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00:05:02,967 --> 00:05:05,667
you don't have to make
French onion soup.
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00:05:05,734 --> 00:05:09,166
Instead, you'll be cooking up
an ode to that classic
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00:05:09,166 --> 00:05:11,233
with whatever
is in these baskets.
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00:05:13,500 --> 00:05:14,634
Let's see what you got.
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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.
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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.
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00:05:25,467 --> 00:05:27,767
-It's some veal.
-[Ted] Veal osso buco.
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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.
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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.
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00:05:38,667 --> 00:05:40,634
Twenty minutes to make
Julia proud.
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00:05:41,567 --> 00:05:43,367
-Time starts now.
-[all cheering]
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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.
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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
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00:05:52,066 --> 00:05:53,667
Nilou Motamed.
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00:05:53,734 --> 00:05:54,567
Welcome back, Nilou.
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00:05:54,567 --> 00:05:56,567
Thank you very much, Ted.
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00:05:56,634 --> 00:06:00,066
So, judges, Julia Child
is so significant
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00:06:00,066 --> 00:06:02,066
for generations of cooks.
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00:06:02,133 --> 00:06:03,567
[Scott] Yeah, I think
there was a comfort level
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00:06:03,567 --> 00:06:06,166
that she had
with being herself
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00:06:06,166 --> 00:06:08,266
that all of us just
gravitated towards.
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00:06:08,266 --> 00:06:11,100
I appreciated the joy
she brought into food.
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00:06:11,100 --> 00:06:14,367
Even though she's very serious
about learning her craft.
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00:06:14,433 --> 00:06:17,066
[Amanda] These baskets
are inspired by
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00:06:17,133 --> 00:06:19,266
Julia's French onion
soup recipe.
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00:06:19,333 --> 00:06:20,667
So, they don't have
to make that.
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00:06:20,667 --> 00:06:22,000
-[Nilou] No.
-But...
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00:06:22,000 --> 00:06:24,567
something with that
nostalgic, rich flavor.
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00:06:26,100 --> 00:06:27,967
[Dan] French onion soup
is the inspiration.
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00:06:27,967 --> 00:06:28,867
I see something like osso buco
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00:06:28,867 --> 00:06:30,266
that has a lot
of deep flavor in there,
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00:06:30,266 --> 00:06:31,567
I've gotta make a broth.
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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
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00:06:34,567 --> 00:06:35,867
and baby artichoke soup
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00:06:35,867 --> 00:06:37,667
with an osso buco broth.
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00:06:37,667 --> 00:06:39,467
[Scott] What do you do
with osso buco,
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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.
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00:06:43,967 --> 00:06:45,567
[Amanda] Chef Dan
is being really ambitious.
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00:06:45,567 --> 00:06:46,767
He's throwing bones
into a pot,
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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.
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00:06:52,533 --> 00:06:53,567
[laughing]
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00:06:53,567 --> 00:06:55,767
Julia would just talk
about the dish for 20 minutes.
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00:06:55,767 --> 00:06:56,867
Behind.
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00:06:56,867 --> 00:06:58,266
[Janelle] French cooking
is about love.
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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.
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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.
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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.