1
00:00:01,867 --> 00:00:02,867
Clock starts now.
2
00:00:03,367 --> 00:00:04,867
Oh, boy!
3
00:00:04,867 --> 00:00:05,767
[Ted] There will
be three rounds.
4
00:00:05,767 --> 00:00:06,834
Let's go. Let's go.
5
00:00:07,667 --> 00:00:10,000
[Ted] Mandatory
mystery ingredients.
6
00:00:10,000 --> 00:00:11,367
[Marc] Alexia,
how's that looking?
How you looking?
7
00:00:11,367 --> 00:00:12,900
-It's looking pretty good.
-[Marc] Yeah?
8
00:00:12,900 --> 00:00:15,967
Four ingredients in the basket
of what we really want.
9
00:00:15,967 --> 00:00:17,166
[Theo exclaims]
10
00:00:17,166 --> 00:00:19,667
This kitchen is the most
intense kitchen
I've ever been in.
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00:00:19,667 --> 00:00:21,367
[Ted] If your dish
doesn't cut it...
12
00:00:21,367 --> 00:00:23,367
-Last touches, last touches.
-Gotta finish.
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00:00:23,367 --> 00:00:24,767
[Ted] ...you will be chopped.
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00:00:24,767 --> 00:00:26,100
Welcome to Chopped.
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00:00:26,100 --> 00:00:27,066
[Fariyal] Wow!
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00:00:30,867 --> 00:00:32,367
[Alexia] I'm from Mongolia,
17
00:00:32,367 --> 00:00:35,867
where I grew up
cooking with my mom,
with my grandmother.
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00:00:35,867 --> 00:00:39,567
I always loved cooking,
always wanted to go
to culinary school.
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00:00:39,567 --> 00:00:43,667
My style of cooking
is fun, lots of spices,
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00:00:43,667 --> 00:00:45,567
with lots of bold flavors,
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00:00:45,567 --> 00:00:48,500
and definitely
lot of my personality.
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Working in many different
amazing restaurants
in New York City,
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00:00:52,367 --> 00:00:54,700
all that experience
and all that flavors I learnt,
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I'm gonna bring it together.
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00:01:01,800 --> 00:01:03,967
I am a force
to be reckoned with.
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00:01:03,967 --> 00:01:06,967
I bring a whole new style
of cooking to the game.
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I do it like upscale,
Southern flair.
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Intricate things,
I do whimsically.
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00:01:12,166 --> 00:01:14,467
And it all comes back
to the roots of Alabama.
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00:01:14,467 --> 00:01:17,400
I've been working
in professional kitchens
since I was 14 years old.
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My training
is from the trenches.
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I know I have
the soul, the passion
and the pride to win.
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00:01:23,400 --> 00:01:24,767
Whatever it's gonna
take to win.
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00:01:24,767 --> 00:01:26,600
If it takes a peeled
banana on the floor
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00:01:26,600 --> 00:01:29,367
to make someone slip,
it might happen.
I'm just saying.
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00:01:31,266 --> 00:01:33,567
[Theo] Ooh,
that smells so good.
I love cumin.
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00:01:33,567 --> 00:01:36,567
I don't try to stick to a lot
of traditional things.
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So I would say my food
is fusion, international,
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00:01:39,600 --> 00:01:42,367
and just overall,
more modern.
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00:01:42,367 --> 00:01:46,600
Well, is there anything better
than the sound of lamb
sizzling? Look at that.
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00:01:46,600 --> 00:01:48,767
I went to a technical
high school
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where we had to pick a trade.
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So I fell in love
with the culinary trade.
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00:01:52,166 --> 00:01:54,567
So, I've traveled
countless countries.
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00:01:54,567 --> 00:01:57,500
Number one thing
it's caught me is people
and how they eat.
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00:01:57,500 --> 00:01:58,867
Couscous salad is done.
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00:01:58,867 --> 00:02:00,567
I think when it comes
to my style,
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00:02:00,567 --> 00:02:03,667
I exist very boldly
and I'm very confident
in what I do.
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00:02:03,667 --> 00:02:06,634
And I think that it's really
reflective in my cuisine.
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00:02:10,567 --> 00:02:12,667
[Keyhone] Growing up in a
Caribbean-American household,
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00:02:12,667 --> 00:02:15,266
I definitely grew up
having a ton of good food,
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00:02:15,266 --> 00:02:17,900
bold flavors,
a lot of light cuisine.
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00:02:17,900 --> 00:02:20,100
As a private chef,
I've had clients
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00:02:20,100 --> 00:02:23,000
that are comedian,
athletes, corporate.
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00:02:23,000 --> 00:02:26,100
But prior to that,
I was actually trying
to go pro for soccer.
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So, yeah, I most definitely
have a competitive side.
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I'm ready to win this.
I know I'm gonna take
this home with me.
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The other chefs should
watch out for me,
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00:02:33,567 --> 00:02:35,634
because I'm sure they're great
where they're from,
but today's my time.
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00:02:36,567 --> 00:02:37,567
I'm not here
to make any friends.
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00:02:37,567 --> 00:02:39,033
I'm trying to get
this money and dip.
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-Hello.
-Well, hello, chefs.
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00:02:42,800 --> 00:02:44,367
-Hello.
-[Ted] What's going on?
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00:02:44,367 --> 00:02:46,467
-How are you?
-I'm so happy to be here.
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00:02:46,467 --> 00:02:47,600
[Ted] Oh,
we're happy to have you.
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00:02:47,600 --> 00:02:49,166
-Wait until you see
that basket.
-Hold that thought.
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00:02:49,166 --> 00:02:50,667
[all laughing]
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00:02:52,300 --> 00:02:53,200
[Ted] What brings you here?
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00:02:53,200 --> 00:02:55,100
-To win.
-To win the money.
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00:02:55,100 --> 00:02:56,567
Okay.
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00:02:56,567 --> 00:02:58,367
There will be three rounds.
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00:02:58,367 --> 00:03:00,600
Mandatory mystery ingredients.
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00:03:00,600 --> 00:03:04,000
If your dish doesn't cut it,
you will be chopped.
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00:03:04,000 --> 00:03:05,934
Not me.
I'm not being chopped.
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00:03:06,400 --> 00:03:07,667
Definitely not happening.
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00:03:07,667 --> 00:03:10,367
Okay, let's see
what this first basket
has in store for you.
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00:03:14,600 --> 00:03:15,567
Open 'em up.
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00:03:16,367 --> 00:03:18,400
-You've got...
-Wow.
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00:03:18,400 --> 00:03:20,200
What is that?
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00:03:20,200 --> 00:03:23,300
-...stone crab claws.
-Stone crab?
81
00:03:23,300 --> 00:03:24,767
Lovin' the seafood.
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00:03:25,467 --> 00:03:26,433
[Ted] Fairy toast.
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00:03:27,567 --> 00:03:29,333
Little sprinkle bread,
that's crazy.
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00:03:30,300 --> 00:03:32,133
These look like maybe...
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00:03:33,367 --> 00:03:35,000
-pink lemon.
-[Ted] Pink lemons.
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00:03:35,000 --> 00:03:36,467
[groans] Ouch.
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00:03:36,467 --> 00:03:38,500
-[Ted] That did not
go in your eye.
-That did get in my eye.
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00:03:38,500 --> 00:03:41,400
-[Ted] Oh, good.
Here, give me that.
-Getting used to them now.
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[Jeffrey laughs]
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00:03:43,066 --> 00:03:43,967
[Ted] And mostarda.
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00:03:45,066 --> 00:03:47,233
"Candied fruit
in mustard syrup." Beautiful.
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00:03:48,767 --> 00:03:51,266
Twenty minutes
to create great plates.
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00:03:51,266 --> 00:03:52,934
We're gonna do this.
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Clock starts now.
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00:03:57,266 --> 00:03:58,300
-[Geoffrey] Let's go!
-[Marc] Here we go!
96
00:03:58,300 --> 00:03:59,200
[Fariyal] You've got this.
97
00:03:59,200 --> 00:04:00,734
-Hey, here we are.
-Let's go.
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00:04:02,800 --> 00:04:05,467
[Ted] Geoffrey,
Marc, you're joined
by a special guest judge,
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00:04:05,467 --> 00:04:07,266
a native of Ethiopia,
100
00:04:07,266 --> 00:04:10,000
who has cooked
in 18 different countries,
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00:04:10,000 --> 00:04:11,967
Chef Fariyal Abdullahi.
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00:04:11,967 --> 00:04:13,667
-Welcome back, Chef.
-Thank you so much.
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00:04:13,667 --> 00:04:14,967
I'm very excited
to be here again.
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00:04:14,967 --> 00:04:16,800
How do you like
your stone crab claws?
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00:04:16,800 --> 00:04:18,467
You don't have to do
much with the stone crabs.
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Just let it shine.
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[Geoffrey]
What they have there is one
of the greatest ingredients
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that God gives us,
it's stone crabs.
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They are unbelievable.
They are so sweet.
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00:04:27,367 --> 00:04:29,166
So amazing,
as they're already cooked
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00:04:29,166 --> 00:04:30,467
all you do is crack 'em.
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00:04:30,467 --> 00:04:32,300
Stone crabs
are the caviar of the sea.
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00:04:32,300 --> 00:04:34,433
But, Chef Geoffrey,
isn't caviar the caviar
of the sea?
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00:04:35,300 --> 00:04:37,166
[Fariyal chuckles]
You know what?
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00:04:37,166 --> 00:04:39,133
-It eats well with lobsters.
-[Geoffrey] Yes, it does.
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00:04:41,166 --> 00:04:43,166
Oh, my gosh, I'm putting
so many shells in this.
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00:04:43,166 --> 00:04:46,066
I'm breaking it,
and also getting shells.
I have to pick out shells.
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00:04:46,066 --> 00:04:48,400
-[Marc] Love it. Love it.
-We got this, guys.
We got this.
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This kitchen is the most
intense kitchen
I've ever been in.
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00:04:50,867 --> 00:04:53,967
I work in a lot
of, uh, Maryland areas,
so I serve a lot of crab.
121
00:04:53,967 --> 00:04:58,266
But generally,
those crab shells are a lot
softer and easier to manage.
122
00:04:58,266 --> 00:05:00,467
I think if you're looking
for the challenge
of the basket here
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00:05:00,467 --> 00:05:02,900
is, if you don't know how
to manipulate stone crab,
124
00:05:02,900 --> 00:05:05,100
I think that you're gonna
have a huge challenge.
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00:05:05,100 --> 00:05:06,867
Let's go. Let's go.
How y'all doing?
126
00:05:06,867 --> 00:05:08,500
-[Theo] Great, great, great.
-[Keyhone] I'm good, I'm good.
127
00:05:08,500 --> 00:05:10,500
[Jeffrey] The struggle
is real, Theo.
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00:05:10,500 --> 00:05:13,233
And given 20 minutes,
I'm gonna see
what I can do.
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A little stress,
but pressure makes diamonds.
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00:05:17,467 --> 00:05:19,000
I am a big hunter, fisherman.
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My brother is a boat captain.
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I see these all the time.
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I might have
even fished for them.
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So it's the perfect
opportunity for me.
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[Ted] Jeffrey,
what're you making?
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00:05:26,066 --> 00:05:27,667
I am making a crab cake
137
00:05:27,667 --> 00:05:30,867
-with a little bit of
a celery salad on top.
-Good for you.
138
00:05:30,867 --> 00:05:35,400
-Nice.
-I'mma use the breading
with the, uh, the fairy toast.
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00:05:35,400 --> 00:05:36,567
We'll see how that goes.
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[Ted] Judges,
so is fairy toast...
141
00:05:38,500 --> 00:05:40,066
I mean, what is this stuff?
142
00:05:40,066 --> 00:05:42,867
I would say it's equivalent
of peanut butter and jelly
sandwich in Australia.
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00:05:42,867 --> 00:05:45,000
-[Ted] Wow.
Well, now that's...
-That's how popular it is.
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00:05:45,000 --> 00:05:46,367
-[Ted] ...saying something.
-It is.
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00:05:46,367 --> 00:05:48,867
-It's butter with nonpareil
sprinkles on it, you know?
-Yeah.
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00:05:48,867 --> 00:05:50,000
It's a unicorn food.
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00:05:50,000 --> 00:05:52,367
-Unicorns like to eat it.
-Oh, my gosh.
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00:05:52,367 --> 00:05:54,400
-Oh?
-[Marc] Yeah.
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00:05:54,400 --> 00:05:55,767
[Alexia] You got it, guys.
You got it.
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00:05:55,767 --> 00:05:56,967
-Come on. Keep pushing.
-[Theo] Whoo!
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00:05:56,967 --> 00:05:58,700
It's the first round.
It's only the first
round, guys.
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00:05:58,700 --> 00:06:00,166
[Jeffrey] Let's go. Let's go.
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00:06:00,166 --> 00:06:04,567
We definitely do not have
fairy toast in Mongolia.
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00:06:04,567 --> 00:06:08,567
When I got to this country,
I was a 17 years old
exchange student.
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00:06:08,567 --> 00:06:11,400
I worked my butt off
throughout my school.
156
00:06:11,400 --> 00:06:13,900
While I'm in school,
I was always working.
157
00:06:13,900 --> 00:06:17,166
I was bussing tables,
whatever job I can get.
158
00:06:17,166 --> 00:06:19,266
And here I am,
20 years later,
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00:06:19,266 --> 00:06:20,867
chasing my American dream.
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00:06:20,867 --> 00:06:23,266
[Geoffrey] Chef Alexia,
what are you making?
161
00:06:23,266 --> 00:06:24,634
I'm making a crab salad.
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00:06:25,166 --> 00:06:26,467
Yes!
163
00:06:26,467 --> 00:06:28,500
[Alexia] Stone crab
is already cooked.
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00:06:28,500 --> 00:06:32,100
So, I'm making Asian-style
stone crab salad
165
00:06:32,100 --> 00:06:33,767
over white toast.
166
00:06:33,767 --> 00:06:36,667
Little bit of juice
from the pink lemon.
167
00:06:36,667 --> 00:06:40,100
And finish up with
the mostarda to sweeten
the sauce little bit.
168
00:06:40,100 --> 00:06:41,867
[both speaking other language]
169
00:06:41,867 --> 00:06:43,367
-Oh, God.
-[Marc] It's actually
a great thing.
170
00:06:43,367 --> 00:06:44,667
-I mean, they have it
a lot in Italy.
-It's great.
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00:06:44,667 --> 00:06:46,066
They use a mustard oil.
172
00:06:46,066 --> 00:06:48,567
They make it
with different fruits,
apricot, pears.
173
00:06:48,567 --> 00:06:51,000
It's sweet, but it's also got
that punch of mustard.
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00:06:51,000 --> 00:06:53,467
The pink lemons,
pretty straightforward,
175
00:06:53,467 --> 00:06:55,667
they're just lemons, really.
You can just squeeze
some lemon.
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00:06:55,667 --> 00:06:56,600
They're pretty.
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00:06:56,600 --> 00:06:58,400
-[Geoffrey] Keyhone.
-Yes.
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00:06:58,400 --> 00:06:59,900
What are you doing?
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00:06:59,900 --> 00:07:02,166
Uh, we might do, like,
a little crab croquette.
180
00:07:02,166 --> 00:07:03,467
-A crab croquette?
-Croquette.
181
00:07:03,467 --> 00:07:05,867
-[Geoffrey]
That's very inventive.
-[Marc] That will be great.
182
00:07:05,867 --> 00:07:07,500
I'm making
a stone crab croquette
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00:07:07,500 --> 00:07:09,600
with a chili-mostarda syrup.
184
00:07:09,600 --> 00:07:11,166
Gonna reduce the mostarda,
add lemon zest
185
00:07:11,166 --> 00:07:12,900
with the lemon juice.
186
00:07:12,900 --> 00:07:14,667
Rice vinegar and chili powder.
187
00:07:14,667 --> 00:07:17,734
I removed the frosting
and sprinkled up
the fairy toast.
188
00:07:18,166 --> 00:07:19,767
Add the lump crab.
189
00:07:19,767 --> 00:07:22,166
I'm adding cornstarch
to the batter to make
it less wet.
190
00:07:22,166 --> 00:07:23,700
[Geoffrey] I'm concerned
about Keyhone.
191
00:07:23,700 --> 00:07:25,867
He's just floured
his crab croquettes--
192
00:07:25,867 --> 00:07:27,300
[Marc] I don't think
you need flour to...
193
00:07:27,300 --> 00:07:30,000
He just rolled the whole thing
in a 100% cornstarch.
194
00:07:30,000 --> 00:07:31,166
Mm-mmm.
195
00:07:31,166 --> 00:07:32,800
Well, now, why does
that concern you, Marc?
196
00:07:32,800 --> 00:07:35,100
If you're gonna do it like
a... why don't you do
the egg, flour, you know--
197
00:07:35,100 --> 00:07:37,266
[Geoffrey] Yeah.
You get the promise
of the crust.
198
00:07:37,266 --> 00:07:38,667
-[Ted] Okay.
-Otherwise, it's gonna
be just mush.
199
00:07:39,667 --> 00:07:41,500
I have a plan.
200
00:07:41,500 --> 00:07:43,667
It didn't involve
cracking this many...
201
00:07:43,667 --> 00:07:46,200
oh, [chuckles] crab,
but we're getting through it.
202
00:07:46,200 --> 00:07:47,600
Oh, my gosh.
203
00:07:47,600 --> 00:07:50,166
So, I do not have
that much crab meat,
but I do not have time.
204
00:07:50,166 --> 00:07:52,467
So, I have to go
with whatever meat
portion that I have.
205
00:07:53,266 --> 00:07:55,567
Rice dishes
are really awesome
206
00:07:55,567 --> 00:07:57,500
and they carry
flavor really well.
207
00:07:57,500 --> 00:08:00,100
Especially when you have
rice noodles in a nice sauce.
208
00:08:01,200 --> 00:08:03,400
-Chef Theo,
what are you making?
-Yes. Okay.
209
00:08:03,400 --> 00:08:07,400
So, I'm going to try and make
some noodles, some crab.
210
00:08:07,400 --> 00:08:08,967
And then with the pink lemon,
211
00:08:08,967 --> 00:08:10,467
this nice sauce.
212
00:08:10,467 --> 00:08:13,934
It'll be like a lemony,
spicy crab starter.
213
00:08:14,467 --> 00:08:15,567
All right.
214
00:08:15,567 --> 00:08:18,667
[Theo] I'm cooking, um,
the crab meat in a butter
215
00:08:18,667 --> 00:08:22,367
with basil, rosemary,
sage, and shallots.
216
00:08:22,367 --> 00:08:25,066
So I'm gonna use
this mostarda as apricot jam,
217
00:08:25,066 --> 00:08:27,867
reduce it. I squeeze
some of the pink lemon.
218
00:08:27,867 --> 00:08:31,533
I add some chili sauce,
some soy sauce,
and sesame oil.
219
00:08:33,367 --> 00:08:35,066
Ten minutes
on the clock, chefs.
220
00:08:37,767 --> 00:08:39,166
[Jeffrey]
Whoo! This is iced out.
221
00:08:39,166 --> 00:08:42,367
I didn't know there was icing
all over. That's gonna be fun.
222
00:08:42,367 --> 00:08:44,300
I need a little more time
and I'm starting to freak out.
223
00:08:44,300 --> 00:08:47,166
It's gonna be
colorful crab cake.
224
00:08:47,166 --> 00:08:50,100
I'm gonna use this fairy toast
to make a binder
225
00:08:50,100 --> 00:08:51,767
and start forming
my crab cakes.
226
00:08:51,767 --> 00:08:53,467
Getting them in my pan.
227
00:08:53,467 --> 00:08:56,867
Guys, with six minutes left,
Jeffrey is just starting
to cook his crab cakes,
228
00:08:56,867 --> 00:08:59,100
but he's not touched
the mostarda
or the lemons yet.
229
00:08:59,100 --> 00:09:00,500
-He's not touched
them at all.
-[speaking other language]
230
00:09:00,500 --> 00:09:02,600
-So that's half
of the basket right there.
-I know.
231
00:09:02,600 --> 00:09:03,767
I'm very nervous for him.
232
00:09:03,767 --> 00:09:05,934
[Jeffrey]
I'm planning to plate
in three minutes.
233
00:09:06,867 --> 00:09:08,567
Twenty minutes
isn't really a lot of time.
234
00:09:08,567 --> 00:09:10,166
So I'm starting to get
really nervous.
235
00:09:11,166 --> 00:09:12,967
I don't know what to do
with these ingredients.
236
00:09:13,467 --> 00:09:14,767
Uh-oh.
237
00:09:19,500 --> 00:09:21,567
[Marc] Jeffrey is just
starting to cook
his crab cakes,
238
00:09:21,567 --> 00:09:23,767
but he's not touched
the mostarda
or the lemons yet.
239
00:09:25,667 --> 00:09:28,567
[Jeffrey]
I don't wanna manipulate
the mostarda too much.
240
00:09:28,567 --> 00:09:31,567
Because there's already
so many flavors
going on in it.
241
00:09:31,567 --> 00:09:33,767
I think I can just use it
best plain on the plate.
242
00:09:33,767 --> 00:09:36,800
But I wanna make a slaw
to serve with my crab cake
243
00:09:36,800 --> 00:09:38,767
because I know the mostarda
is gonna be very sweet.
244
00:09:38,767 --> 00:09:41,867
I'm dicing up some apples,
celery together
245
00:09:41,867 --> 00:09:44,200
with some pink lemon juice.
246
00:09:44,200 --> 00:09:45,900
[Keyhone]
Hey, behind you,
behind you.
247
00:09:45,900 --> 00:09:47,467
[Geoffrey]
So, uh, news,
248
00:09:47,467 --> 00:09:50,400
Chef Keyhone is deep-frying
his croquettes right now.
249
00:09:50,400 --> 00:09:51,767
-[Marc] Oh, boy, guys.
-All right.
250
00:09:51,767 --> 00:09:52,967
-[Marc] Guys,
two minutes left.
-[Geoffrey] So good, Keyhone.
251
00:09:52,967 --> 00:09:54,266
-Way to go.
-[Marc] Let's go, let's go.
252
00:09:54,266 --> 00:09:56,767
Winning would mean a lot,
it would be bigger than me,
253
00:09:56,767 --> 00:09:59,066
more so for people
that'll change careers,
254
00:09:59,066 --> 00:10:01,734
realizing that there's no
linear path to success.
255
00:10:02,767 --> 00:10:04,800
[Jeffrey] Right behind.
Coming down.
256
00:10:04,800 --> 00:10:06,934
I see you tasting
those noodles, Theo.
How are they?
257
00:10:07,567 --> 00:10:08,934
-So good.
-[Fariyal] All right.
258
00:10:09,467 --> 00:10:13,300
Theo seemed fun person.
259
00:10:13,300 --> 00:10:16,767
Assuming she's gonna
put lots of big flavors
on her plate.
260
00:10:16,767 --> 00:10:18,567
[Theo] Looking for scallions.
261
00:10:18,567 --> 00:10:19,967
[Alexia]
I have scallions here.
262
00:10:19,967 --> 00:10:21,066
[Theo]
You have scallions?
263
00:10:22,800 --> 00:10:23,867
-Thank you.
-Mm-hmm.
264
00:10:25,300 --> 00:10:26,533
We got this. We got this.
265
00:10:27,367 --> 00:10:28,300
Get off these jimmies.
266
00:10:28,300 --> 00:10:30,266
I don't know why jimmies
are for appetizers.
267
00:10:30,266 --> 00:10:32,000
I'm using the fairy toast
268
00:10:32,000 --> 00:10:34,233
to make breadcrumbs
to top off my noodle dish.
269
00:10:36,100 --> 00:10:37,166
Last touches.
270
00:10:37,166 --> 00:10:38,500
-[Geoffrey] Gotta finish.
-Last touches.
271
00:10:38,500 --> 00:10:41,200
[Ted] All right, chefs,
you got one minute
to get it done here.
272
00:10:41,200 --> 00:10:42,400
[Geoffrey] Feel like
there's something burned.
273
00:10:42,400 --> 00:10:43,567
Something burned?
274
00:10:44,166 --> 00:10:45,100
Did Theo burn something?
275
00:10:45,100 --> 00:10:47,367
[Ted] It might just be
the pan, Geoffrey.
276
00:10:47,367 --> 00:10:49,000
[Theo]
I turn around and I realize
277
00:10:49,000 --> 00:10:51,367
that, oh, no,
my fairy toast is burning.
278
00:10:51,367 --> 00:10:53,066
I don't have anymore
time on the clock.
279
00:10:53,066 --> 00:10:54,367
And I have to just go
with what I have.
280
00:10:54,367 --> 00:10:56,367
They're gonna
be burnt breadcrumbs.
281
00:10:56,367 --> 00:10:57,600
-[Geoffrey] Burnt crouton.
-[Ted] All right.
282
00:10:57,600 --> 00:10:59,000
-Wrap it up, chefs.
-[Marc] Come on,
come on, come on.
283
00:10:59,000 --> 00:11:00,266
[Ted] Seconds to get it done.
284
00:11:00,266 --> 00:11:01,600
You got this.
285
00:11:01,600 --> 00:11:02,800
You got this, girl.
286
00:11:02,800 --> 00:11:05,600
-Ten, nine, eight...
-[Fariyal] Get it done,
get it done.
287
00:11:05,600 --> 00:11:07,700
-[Ted] ...seven, six...
-[Marc] Let's go!
288
00:11:07,700 --> 00:11:10,467
-[Fariyal] Last touches.
Last touches. Come on.
-[Ted] ...five, four,
289
00:11:10,467 --> 00:11:14,000
three, two, one.
290
00:11:14,000 --> 00:11:15,667
-Times up. Please drop that.
-[Jeffrey] All right.
291
00:11:15,667 --> 00:11:16,667
[Fariyal] You did it!
292
00:11:17,367 --> 00:11:18,467
-Way to go.
-You did it.
293
00:11:18,467 --> 00:11:20,000
-[Marc] Oh, boy.
-[Fariyal] Oh, my God.
294
00:11:20,000 --> 00:11:21,767
-That was stressful to watch.
-[Geoffrey] Way to finish.
295
00:11:21,767 --> 00:11:23,467
[Marc] Okay,...
photo finish there, huh?
296
00:11:23,467 --> 00:11:25,266
Welcome to Chopped.
297
00:11:25,266 --> 00:11:27,634
-[Marc] You okay?
-[Fariyal] Wow!
298
00:11:28,166 --> 00:11:29,166
[whistles]
299
00:11:29,900 --> 00:11:31,600
[Theo]
I did burn my toast.
300
00:11:31,600 --> 00:11:33,567
That would have just
been the perfect garnish.
301
00:11:33,567 --> 00:11:35,100
So I felt really bad
because the dish was done,
302
00:11:35,100 --> 00:11:36,266
all the components
were there,
303
00:11:36,266 --> 00:11:38,066
but I literally just
wanted to garnish it.
304
00:11:38,066 --> 00:11:40,266
So, I do feel
very good about that.
305
00:11:40,266 --> 00:11:41,600
[Jeffrey] The hardest part
about this round
306
00:11:41,600 --> 00:11:44,100
was definitely having
to crack open all
of the stone crabs,
307
00:11:44,100 --> 00:11:45,667
given the amount of time.
308
00:11:45,667 --> 00:11:48,033
But I think my crab cake
is gonna get me
to the next round.
309
00:11:52,667 --> 00:11:54,900
[Ted] Chefs, you have arrived
at the chopping block.
310
00:11:54,900 --> 00:11:56,567
Inside your first
mystery basket,
311
00:11:56,567 --> 00:11:58,667
you found fairy toast,
312
00:11:58,667 --> 00:11:59,867
pink lemons,
313
00:11:59,867 --> 00:12:03,100
stone crab claws,
and mostarda.
314
00:12:03,100 --> 00:12:05,266
Chef Theo, please tell
us what you made.
315
00:12:05,266 --> 00:12:09,100
Uh, judges, you have a sweet
stone crab rice noodle
316
00:12:09,100 --> 00:12:11,867
with lemon and mostarda.
317
00:12:11,867 --> 00:12:13,867
Tell us about
what you do, Chef?
Where do you work?
318
00:12:13,867 --> 00:12:17,166
[Theo]
I work for my own business,
Manje with Moise LLC.
319
00:12:17,166 --> 00:12:19,400
Which, uh, means, um,
"eat with Moise."
320
00:12:19,400 --> 00:12:20,867
-[Geoffrey] Theo.
-Yes.
321
00:12:20,867 --> 00:12:22,066
Um, I love a good noodle.
322
00:12:22,066 --> 00:12:23,700
Um, and these
are really cooked well.
323
00:12:23,700 --> 00:12:26,100
I get the mostarda
and I'm getting that lemon.
324
00:12:26,100 --> 00:12:27,667
I would have liked more crab.
325
00:12:27,667 --> 00:12:29,700
Yes, it was difficult
to get that crab out.
[chuckles]
326
00:12:29,700 --> 00:12:30,800
You've not worked
with them before?
327
00:12:30,800 --> 00:12:32,667
[Theo] I didn't realize
how little meat there was.
328
00:12:32,667 --> 00:12:34,667
And I didn't wanna spend
too much time doing that.
329
00:12:34,667 --> 00:12:36,300
We see people
cook these noodles,
330
00:12:36,300 --> 00:12:37,900
and just drop them
on the plate
331
00:12:37,900 --> 00:12:39,367
without enrobing them
in a sauce.
332
00:12:39,367 --> 00:12:40,867
Thank you for doing that.
333
00:12:40,867 --> 00:12:42,367
Thank you so much.
334
00:12:42,367 --> 00:12:45,467
I love this dish.
It's very flavorful.
335
00:12:45,467 --> 00:12:47,300
You did so many things right.
336
00:12:47,300 --> 00:12:49,567
But I'm not getting
much crab in mine.
337
00:12:49,567 --> 00:12:52,667
Leaving them bigger pieces
would have helped a lot.
338
00:12:52,667 --> 00:12:56,467
And then, the fairy toast
have a big chunk
of burnt toast
339
00:12:56,467 --> 00:12:58,567
-on my plate.
-Yes. My apologies
for that, judge.
340
00:12:58,567 --> 00:13:01,767
[Fariyal] Otherwise,
it's a delicious bowl
of noodles.
341
00:13:01,767 --> 00:13:03,367
Like, if you were
my private chef,
342
00:13:03,367 --> 00:13:04,600
I would have asked
you to make me
343
00:13:04,600 --> 00:13:06,066
-another bowl of this.
-[Theo chuckles]
344
00:13:06,066 --> 00:13:08,166
[Fariyal] But yeah,
four basket ingredients,
you gotta make 'em shine.
345
00:13:08,166 --> 00:13:09,567
[Theo] Okay.
Thank you so much.
346
00:13:11,166 --> 00:13:12,567
Next up, Chef Jeffrey.
347
00:13:12,567 --> 00:13:13,867
I grew up on the coast.
348
00:13:13,867 --> 00:13:15,767
I used to dive
with a kitchen tong,
349
00:13:15,767 --> 00:13:17,467
actually, go grab stone crabs.
350
00:13:17,467 --> 00:13:19,367
So, it kind of hit
home for me.
351
00:13:20,200 --> 00:13:23,100
I have a lump
stone crab cake
352
00:13:23,100 --> 00:13:26,266
with a celery
and apple slaw on top,
353
00:13:26,266 --> 00:13:28,333
and a little bit
of mostarda underneath.
354
00:13:29,300 --> 00:13:32,467
Jeffrey, I think,
conceptually, this is
a great dish.
355
00:13:32,467 --> 00:13:35,467
You had great use
for most of the ingredients.
356
00:13:35,467 --> 00:13:37,667
The crab cake
itself is delicious.
357
00:13:37,667 --> 00:13:40,100
And I love the idea
of having a slaw in this
358
00:13:40,100 --> 00:13:41,967
because the mostarda
is very sweet.
359
00:13:41,967 --> 00:13:45,467
But the pink lemon in there,
it's drowning out
the crab cake.
360
00:13:45,467 --> 00:13:46,600
Understood.
Thank you, Chef.
361
00:13:46,600 --> 00:13:48,500
[Geoffrey] The fennel apple
slaw is delicious.
362
00:13:48,500 --> 00:13:50,600
It's actually my favorite
part of the dish.
363
00:13:50,600 --> 00:13:53,900
I love crab cakes,
but using the fairy toast
inside as a panada,
364
00:13:53,900 --> 00:13:55,667
application is
completely wrong.
365
00:13:55,667 --> 00:13:59,333
Instead you should have
ground up some of it,
mixed it with the panko.
366
00:14:00,066 --> 00:14:00,900
Yes, sir.
367
00:14:00,900 --> 00:14:02,367
Uh, we have a lot of crab
on this plate,
368
00:14:02,367 --> 00:14:04,367
-which I'm very happy about.
-Thank you.
369
00:14:04,367 --> 00:14:06,967
One, when you're gonna
make a nice crispy crab cake,
370
00:14:06,967 --> 00:14:09,667
then you put something
juicy on top,
371
00:14:09,667 --> 00:14:12,867
loses all the crispiness.
So I would have loved
that salad on the side.
372
00:14:12,867 --> 00:14:15,166
-Understood.
-[Marc] And the other thing
is the mostarda.
373
00:14:15,166 --> 00:14:17,967
Did you just pour
that mostarda
on the bottom of the plate,
374
00:14:17,967 --> 00:14:20,000
and then dump
the crab cake right into it?
375
00:14:20,000 --> 00:14:21,767
Uh, yes, sir. Yes, sir. I did.
376
00:14:21,767 --> 00:14:25,467
It's very sweet.
I mean, this is like
dessert-level sweet.
377
00:14:26,767 --> 00:14:27,800
Thank you, Chef Jeffrey.
378
00:14:27,800 --> 00:14:29,200
Next, Chef Alexia.
379
00:14:29,200 --> 00:14:32,266
My cooking style
is a little bit of Asian,
380
00:14:32,266 --> 00:14:34,166
little bit
of a French technique.
381
00:14:34,867 --> 00:14:36,767
I made you a stone
crab Asian salad
382
00:14:36,767 --> 00:14:38,767
over toasted white bread.
383
00:14:39,767 --> 00:14:41,367
[Marc] I think
the gameplay was great.
384
00:14:41,367 --> 00:14:44,967
Using the heat to sort of
balance out the sweetness
of the mostarda.
385
00:14:44,967 --> 00:14:47,500
And then the acidity
of the lemon,
I think, is there.
386
00:14:47,500 --> 00:14:49,800
The fairy toast,
not that I can
really taste them,
387
00:14:49,800 --> 00:14:52,367
but there's a couple
of those little sprinkle
things on there.
388
00:14:52,367 --> 00:14:54,767
Unicorn food.
I don't really like
that on my plate.
389
00:14:54,767 --> 00:14:57,500
[Fariyal chuckles]
I love that you went
the right of a salad.
390
00:14:57,500 --> 00:14:59,100
The stone crab
already comes cooked.
391
00:14:59,100 --> 00:15:02,000
So I was hoping somebody
would give it to us as is.
392
00:15:02,000 --> 00:15:04,567
-And you did just that.
-Thank you.
393
00:15:04,567 --> 00:15:06,567
-You know how to bring
the flavor. I love it.
-Mm-hmm.
394
00:15:07,400 --> 00:15:09,500
I wish it wasn't sort of
a, like, a wet mess.
395
00:15:09,500 --> 00:15:11,867
-Mm-hmm.
-[Geoffrey] 'Cause what
happens is, when you put soy
396
00:15:11,867 --> 00:15:13,500
-in anything, you gotta
be really careful with liquid.
-Mm-hmm.
397
00:15:13,500 --> 00:15:16,734
-What really impressed me
is the flavor profile.
-Thank you, Chef.
398
00:15:17,867 --> 00:15:20,400
Thank you, Chef Alexia.
Finally, Chef Keyhone.
399
00:15:20,400 --> 00:15:22,500
So you have
a stone crab croquette.
400
00:15:22,500 --> 00:15:25,100
And then you have
a chili-mostarda syrup.
401
00:15:25,100 --> 00:15:26,767
[Ted] Chef, how did you
get started cooking?
402
00:15:26,767 --> 00:15:28,266
I tried to go pro
for soccer.
403
00:15:28,266 --> 00:15:32,266
I went and played in college.
Did a couple tryouts
all over the country.
404
00:15:32,266 --> 00:15:33,567
But it gets very expensive.
405
00:15:33,567 --> 00:15:36,000
I wanted to transition
to something that's
more sports related
406
00:15:36,000 --> 00:15:39,667
and not have to go back
to regular traditional school.
407
00:15:39,667 --> 00:15:42,767
So I felt like cooking
for athletes was a great
example of that.
408
00:15:42,767 --> 00:15:45,266
I thought it was a very
elegant looking dish.
409
00:15:45,266 --> 00:15:47,300
I like the cilantro
plush on top.
410
00:15:47,300 --> 00:15:49,867
The mostarda
was probably the best
out of this round.
411
00:15:49,867 --> 00:15:54,100
You totally blew it out
of the park with getting
rid of the sweetness.
412
00:15:54,100 --> 00:15:57,367
I'm not displeased with
the texture of the inside
of the crab cake
413
00:15:57,367 --> 00:16:00,767
'cause it's dry enough and wet
enough to hold the crab
without getting soggy.
414
00:16:00,767 --> 00:16:02,266
-Yes.
-[Geoffrey] But it's just,
I can't get past
415
00:16:02,266 --> 00:16:03,800
the outside
of the cornstarch.
416
00:16:03,800 --> 00:16:06,767
However, the flavor
that I do take inside the crab
417
00:16:06,767 --> 00:16:10,667
-is really good. It's a very
nice mouthfeel.
-Thank you.
418
00:16:10,667 --> 00:16:13,767
The cornstarch here
is really a no-no.
419
00:16:13,767 --> 00:16:17,066
-Yes, sir.
-It gets on your tongue
and it's like... [retches]
420
00:16:17,066 --> 00:16:19,000
It's too bad,
because the inside
is really good
421
00:16:19,000 --> 00:16:20,867
and the flavor
of the mostarda,
you know, underneath.
422
00:16:20,867 --> 00:16:24,467
What I'm really impressed
with was that the mostarda
sauce on the bottom.
423
00:16:24,467 --> 00:16:25,667
-[Geoffrey] Yeah.
-I moved the thing
out of the way,
424
00:16:25,667 --> 00:16:27,834
and I tasted the sauce
by itself, it was delicious.
425
00:16:28,967 --> 00:16:29,934
Absolutely delicious.
426
00:16:31,500 --> 00:16:33,834
Now the judges have
some thinking to do.
427
00:16:34,567 --> 00:16:36,000
Thank you, chefs.
428
00:16:36,000 --> 00:16:37,967
[Jeffrey] They're right.
I shouldn't have plated
with the slaw on top.
429
00:16:37,967 --> 00:16:39,967
Uh, and I should have probably
gotten a little bit better
430
00:16:39,967 --> 00:16:42,567
of a crust
on the crab cake.
431
00:16:42,567 --> 00:16:47,166
I am most worried about
not having enough crab
meat in my noodle dish.
432
00:16:47,166 --> 00:16:50,433
That crab was really stubborn.
It was really difficult
to get the meat out.
433
00:16:51,300 --> 00:16:54,667
So, who's dish
is on the chopping block?
434
00:17:00,066 --> 00:17:03,066
So, who's dish
is on the chopping block?
435
00:17:13,667 --> 00:17:15,700
Chef Theo,
you've been chopped.
436
00:17:15,700 --> 00:17:17,166
Judges?
437
00:17:17,166 --> 00:17:20,100
Chef, your lack of experience
in working with stone crab
438
00:17:20,100 --> 00:17:21,800
was really your downfall.
439
00:17:21,800 --> 00:17:23,867
And the fairy toast
was just burnt.
440
00:17:23,867 --> 00:17:25,767
And so, we had to chop you.
441
00:17:26,600 --> 00:17:27,567
Thank you so much, judges.
442
00:17:27,567 --> 00:17:29,300
-Thank you.
-We appreciate you being here.
443
00:17:29,300 --> 00:17:30,467
-Thank you.
-[Ted] Best of luck.
444
00:17:31,567 --> 00:17:33,266
[Theo] I had
a lot more to offer.
445
00:17:33,266 --> 00:17:36,100
But I'm walking out of here
with my head held up high.
446
00:17:36,100 --> 00:17:39,767
Even though I didn't win,
I still feel very, you know,
happy I got here.
447
00:17:42,300 --> 00:17:45,800
[Ted] Chef Jeffrey,
Chef Alexia, Chef Keyhone,
448
00:17:45,800 --> 00:17:49,100
your appetizers earned you
a spot in round two.
449
00:17:49,100 --> 00:17:51,567
Let's see what's waiting
for you in these.
450
00:17:51,567 --> 00:17:53,567
[Alexia] I felt anxiety
in the first round.
451
00:17:53,567 --> 00:17:56,867
But going into this round,
I'm ready to have fun
452
00:17:56,867 --> 00:17:58,467
and see what I can do.
453
00:17:58,467 --> 00:18:00,233
Please open the second basket.
454
00:18:02,567 --> 00:18:03,634
[exhales]
455
00:18:03,634 --> 00:18:06,834
[Ted] And you are looking
at mint chocolate chip dip.
456
00:18:07,467 --> 00:18:09,367
A green monster.
457
00:18:09,367 --> 00:18:11,300
[Ted] You also have
Italian eggplants.
458
00:18:11,300 --> 00:18:13,333
[Alexia gasps]
Beautiful eggplants.
459
00:18:14,100 --> 00:18:15,500
[Ted] Ranch powder.
460
00:18:15,500 --> 00:18:17,667
-Do you like ranch powder?
-[Keyhone] I love it.
461
00:18:17,667 --> 00:18:19,867
[Ted] And bison sirloin
tip steaks.
462
00:18:19,867 --> 00:18:22,266
Some bison.
Let's get it.
463
00:18:22,266 --> 00:18:25,066
I haven't really cooked
with bison ever.
464
00:18:25,066 --> 00:18:28,166
I'm intimidated from
the mint chocolate chip icing.
465
00:18:28,166 --> 00:18:30,000
[Ted] Thirty minutes
to do the work.
466
00:18:30,000 --> 00:18:31,367
Clock starts now.
467
00:18:31,367 --> 00:18:32,433
[Jeffrey]
Right behind you.
468
00:18:34,066 --> 00:18:35,767
[Ted] Judges,
mint with lamb, sure.
469
00:18:35,767 --> 00:18:39,266
But mint chocolate chip dip
with bison steak?
470
00:18:39,266 --> 00:18:40,600
Very sweet.
471
00:18:40,600 --> 00:18:43,000
-[Ted] What do you think?
-I do not envy them.
That is what I think.
472
00:18:43,000 --> 00:18:44,467
[Marc] When I see this basket,
I see Mediterranean.
473
00:18:44,467 --> 00:18:46,300
I see mint.
I see eggplant.
474
00:18:46,300 --> 00:18:47,867
I think baba ghanoush
right away.
475
00:18:47,867 --> 00:18:48,867
-Mm-hmm.
-And then I think
476
00:18:48,867 --> 00:18:51,600
you could bury
that ranch dressing
right into it.
477
00:18:51,600 --> 00:18:52,800
[Jeffrey] Parsley.
478
00:18:52,800 --> 00:18:55,767
Little bit of mint.
Greek yogurt right there.
479
00:18:56,600 --> 00:18:57,867
That is a good start.
480
00:18:57,867 --> 00:18:59,567
I see the eggplant
and I see this mint dip,
481
00:18:59,567 --> 00:19:03,367
and I'm immediately
thinking Middle Eastern
and Mediterranean vibes.
482
00:19:03,367 --> 00:19:06,567
For my entree, I'm making
a ranch-rubbed bison,
483
00:19:06,567 --> 00:19:08,767
grilled eggplant
and a mint yogurt...
484
00:19:08,767 --> 00:19:09,967
Oh, my gosh.
485
00:19:09,967 --> 00:19:11,567
...with curry spiced
sweet potatoes.
486
00:19:11,567 --> 00:19:15,266
[Marc] Chef Jeffrey
cut up a sweet potato
in the first five minutes.
487
00:19:15,266 --> 00:19:17,300
-Well, what are you doing?
There's eggplants.
-[Marc] First five minutes.
488
00:19:17,300 --> 00:19:20,467
-When we had all these
other basket ingredients.
-[Fariyal] Unclear.
489
00:19:20,467 --> 00:19:22,567
[Jeffrey] I'm gonna make
some spiced sweet potatoes.
490
00:19:22,567 --> 00:19:24,700
I know it pairs great
with the yogurt.
491
00:19:24,700 --> 00:19:28,700
This is the chip dip nod
to your favorite mint
chocolate chip ice cream.
492
00:19:28,700 --> 00:19:30,967
-This is cream cheese based.
-[Fariyal] Right, but--
493
00:19:30,967 --> 00:19:33,100
Yes. It's not even that minty.
It's more creamy dip.
494
00:19:33,100 --> 00:19:36,166
And then you have the bits
of chocolate in there.
495
00:19:36,166 --> 00:19:37,734
I would remove
that immediately.
496
00:19:39,100 --> 00:19:42,567
Keyhone, how you doing
with that mint dip, man?
497
00:19:42,567 --> 00:19:45,967
We're gonna try to make
a mint ricotta.
498
00:19:45,967 --> 00:19:49,266
The artificial mint
is really, really powerful.
499
00:19:49,266 --> 00:19:51,567
And there's so many
chocolate chips in here.
500
00:19:51,567 --> 00:19:54,200
Keyhone, talk to me.
What're you making
over there?
501
00:19:54,200 --> 00:19:56,166
We're gonna make, like,
a cream-based pasta.
502
00:19:56,166 --> 00:19:58,000
I'm making a spicy
orecchiette pasta
503
00:19:58,000 --> 00:19:59,867
with the chili bison sirloin.
504
00:19:59,867 --> 00:20:02,567
I chose orecchiette pasta
because it cooks quickly.
505
00:20:02,567 --> 00:20:04,000
This is an ode to Rasta pasta,
506
00:20:04,000 --> 00:20:05,066
which is, like,
507
00:20:05,066 --> 00:20:07,433
uh, basically like
a Caribbean-based alfredo.
508
00:20:08,467 --> 00:20:11,100
[Marc] Which ingredient
out of that basket says pasta?
509
00:20:11,100 --> 00:20:12,700
I'm a little concerned
about Keyhone.
510
00:20:12,700 --> 00:20:16,967
I'm not sure
if I really want a creamy
mint sauce on my pasta.
511
00:20:16,967 --> 00:20:19,000
[Fariyal] Alexia,
what do you have
going on over there?
512
00:20:19,000 --> 00:20:21,767
So I think I'm gonna marinate
this bison really quick.
513
00:20:21,767 --> 00:20:23,266
And then I'm gonna
finish it up
514
00:20:23,266 --> 00:20:25,266
and dust it with little bit
of that cornstarch,
515
00:20:25,266 --> 00:20:27,166
flash-fry it,
and finish it off in the wok.
516
00:20:27,166 --> 00:20:28,266
[Fariyal] Careful with
that cornstarch.
517
00:20:28,266 --> 00:20:29,967
Remember what happened
on the first round.
518
00:20:29,967 --> 00:20:31,467
-[Alexia] Yes. Wok stir-fry.
-For sure.
519
00:20:31,467 --> 00:20:32,567
-Stir-fry.
-Stir... Ooh!
520
00:20:32,567 --> 00:20:33,867
[Marc whispers]
A wok stir-fry. Yes!
521
00:20:33,867 --> 00:20:35,700
-Called it.
-Okay. Okay.
522
00:20:35,700 --> 00:20:38,100
[Alexia] So, I'm making
bison stir-fry
523
00:20:38,100 --> 00:20:39,667
with Italian eggplant
524
00:20:39,667 --> 00:20:43,900
and finish off with
the mint chip sauce.
525
00:20:43,900 --> 00:20:46,000
I've never worked
with bison before.
526
00:20:46,000 --> 00:20:47,900
It's a tough cut of meat.
527
00:20:47,900 --> 00:20:50,667
I can lightly coat it
and flash-fry it
528
00:20:50,667 --> 00:20:53,166
to lock all the juicy flavors
in the meat.
529
00:20:53,166 --> 00:20:54,567
Behind.
530
00:20:54,567 --> 00:20:56,467
[Geoffrey] Chef Alexia
just dropped her beef
in the fryer right now.
531
00:20:56,467 --> 00:20:58,000
[Ted] You know,
what is the point
of putting cornstarch
532
00:20:58,000 --> 00:20:59,500
on the bison and then
putting it in the fryer?
533
00:20:59,500 --> 00:21:02,767
Basically, in a lot
of Chinese cooking,
they use a lot of cornstarch,
534
00:21:02,767 --> 00:21:06,166
but they're like those...
It'll form a coating
on the outside
535
00:21:06,166 --> 00:21:08,367
so you can get a sauce
to grip to it.
536
00:21:08,367 --> 00:21:10,000
[Geoffrey] Gives it
a little texture,
and then you put it
537
00:21:10,000 --> 00:21:11,367
into a sweet and sour sauce,
normally, right?
538
00:21:11,367 --> 00:21:14,266
That's when you have that
crispy kung pao chicken,
you know that?
539
00:21:14,266 --> 00:21:16,000
This bison sirloin,
keeping it tender
540
00:21:16,000 --> 00:21:17,467
is gonna be
very important to me.
541
00:21:17,467 --> 00:21:19,867
That's the challenge.
It's a very lean
piece of meat.
542
00:21:19,867 --> 00:21:22,166
-It's from an active part
of the animal.
-[Geoffrey] Yeah.
543
00:21:22,166 --> 00:21:24,467
Right, chefs, you are down
to 20 minutes here.
544
00:21:25,900 --> 00:21:27,300
Can I get
some red chili, homie?
545
00:21:27,300 --> 00:21:30,166
-[Keyhone] Yeah, go ahead.
You can grab it.
-[Jeffrey] Thank you.
546
00:21:30,166 --> 00:21:35,166
I'm gonna season the bison
with the ranch powder
along with some other stuff.
547
00:21:35,567 --> 00:21:36,900
Grill that off.
548
00:21:36,900 --> 00:21:40,767
Then I'm going to grill off
the eggplant.
549
00:21:40,767 --> 00:21:42,800
[Geoffrey] I mean,
Jeffrey putting the ranch
powder on the bison
550
00:21:42,800 --> 00:21:45,867
is actually really good,
it's full of umami,
garlic, onion.
551
00:21:45,867 --> 00:21:48,000
But I think
the real problem here
552
00:21:48,000 --> 00:21:49,867
-is this steak cannot be
cooked like a steak.
-[Fariyal] No.
553
00:21:49,867 --> 00:21:53,200
[Geoffrey] It's either
pounded thin or braised
low and slow.
554
00:21:53,200 --> 00:21:54,667
Or let's get
the meat grinder out,
555
00:21:54,667 --> 00:21:57,166
let's get some bacon,
and let's make some meatballs.
556
00:21:57,166 --> 00:21:59,734
Chef Keyhone,
do you think those
steaks are going well?
557
00:22:00,200 --> 00:22:01,166
Yes.
558
00:22:01,166 --> 00:22:02,667
He's a man of few words.
559
00:22:02,667 --> 00:22:04,266
I've never really worked
with a bison before
560
00:22:04,266 --> 00:22:05,767
so I treat it
like a regular steak.
561
00:22:05,767 --> 00:22:07,967
[Geoffrey] Both Jeffrey
and Keyhone fell into the trap
562
00:22:07,967 --> 00:22:10,967
-of not knowing
how to cook bison.
-[Fariyal] Right.
563
00:22:10,967 --> 00:22:12,200
[Marc] Alexia,
how's that looking?
564
00:22:12,200 --> 00:22:13,667
-How you looking?
-It's looking pretty good.
565
00:22:13,667 --> 00:22:16,100
-[Marc] Yeah?
-Little bit dusted,
little bit crunchy outside,
566
00:22:16,100 --> 00:22:17,900
but still nice and rare
in the middle.
567
00:22:17,900 --> 00:22:20,900
-I'm gonna finish it off
in the wok.
-[Marc] Wok stir-fry.
568
00:22:20,900 --> 00:22:22,567
-Good. Thank you.
-[Geoffrey] So smart
to fry it like that.
569
00:22:22,567 --> 00:22:25,567
The only chance
that we really have,
I think, is Alexia.
570
00:22:25,567 --> 00:22:28,667
Stir-frying it is great,
but you really have to fry it
571
00:22:28,667 --> 00:22:31,166
-so you get
that sizzle, crispy--
-Yeah.
572
00:22:31,166 --> 00:22:33,700
[Alexia] Wok isn't
very fast to cook.
573
00:22:33,700 --> 00:22:36,567
Cooking the eggplant
is definitely gonna
574
00:22:36,567 --> 00:22:38,266
create nice crust.
575
00:22:38,266 --> 00:22:40,400
Soy sauce, rice wine vinegar,
576
00:22:40,400 --> 00:22:42,266
a little bit of sesame seeds.
577
00:22:42,266 --> 00:22:44,600
Then once the eggplant
got a nice color,
578
00:22:44,600 --> 00:22:47,433
I add my bison.
579
00:22:52,000 --> 00:22:55,066
I'm straining out the mint dip
trying to get rid of all
580
00:22:55,066 --> 00:22:57,467
that extra sweet
chocolate chip
581
00:22:57,467 --> 00:23:00,066
to create a more
creamier sauce.
582
00:23:00,066 --> 00:23:01,467
[Fariyal] I'm excited
about the stir-fry.
583
00:23:01,467 --> 00:23:02,667
-I don't know
if I've ever...
-Yeah, I think it's going
584
00:23:02,667 --> 00:23:04,000
-into to the fryer.
-...seen anybody
use a wok before.
585
00:23:04,000 --> 00:23:05,266
-Have you?
-[Geoffrey] Never. First time.
586
00:23:05,266 --> 00:23:07,600
[Jeffrey] I check on
the sweet potatoes
and I realize
587
00:23:07,600 --> 00:23:09,467
that they're not gonna be
done in time. So, I decided
588
00:23:09,467 --> 00:23:12,900
to throw them in the pot
of boiling water to finish.
589
00:23:12,900 --> 00:23:14,467
-You have five minutes.
-Okay.
590
00:23:14,467 --> 00:23:15,567
-[Jeffrey] Heard that.
-All right.
591
00:23:15,567 --> 00:23:17,100
[Jeffrey] What a challenge.
592
00:23:17,100 --> 00:23:20,066
The best thing that
Chef Jeffrey could do
right now
593
00:23:20,066 --> 00:23:22,867
is just leave those
potatoes in the water.
Forget about them--
594
00:23:22,867 --> 00:23:24,266
This is not even...
595
00:23:24,266 --> 00:23:25,800
-If it's not cooked--
-...any basket ingredient.
596
00:23:25,800 --> 00:23:27,100
Well, if they're not cooked,
we're gonna criticize him
597
00:23:27,100 --> 00:23:28,667
-and it's gonna
take away from him.
-Right.
598
00:23:28,667 --> 00:23:30,767
[Jeffrey] I pull my
sweet potatoes out
of the boiling water
599
00:23:30,767 --> 00:23:34,367
and realize that all
of the spices on it
were washed off.
600
00:23:34,367 --> 00:23:35,767
[Ted] Two minute warning,
chefs.
601
00:23:35,767 --> 00:23:37,400
-Thank you. Two minute.
-[Ted] Two minutes to go.
602
00:23:37,400 --> 00:23:38,700
-Two minutes.
That's plenty of time.
-Oh!
603
00:23:38,700 --> 00:23:41,100
-Finish strong!
-[Geoffrey] Four ingredients
in the basket
604
00:23:41,100 --> 00:23:42,567
are what we really want.
605
00:23:42,567 --> 00:23:44,100
[Keyhone] I cut
into my bison steaks,
606
00:23:44,100 --> 00:23:46,100
some are a good temperature
and some are overcooked.
607
00:23:46,100 --> 00:23:47,767
But I just have to get them
on the plate.
608
00:23:47,767 --> 00:23:50,367
Keyhone, you got
all the ingredients?
You ready to go there?
609
00:23:50,367 --> 00:23:51,500
[Keyhone] Yes, I do.
610
00:23:51,500 --> 00:23:54,166
Yeah. He's... Keyhone,
he loves talking to me.
611
00:23:54,166 --> 00:23:55,800
Have you guys noticed
how much Keyhone likes
to talk to me?
612
00:23:55,800 --> 00:23:57,867
You know what? [chuckles]
Maybe you should stop talking.
613
00:23:57,867 --> 00:24:00,133
No time
to hesitate now, chefs.
614
00:24:00,767 --> 00:24:04,000
Ten, nine, eight,
615
00:24:04,000 --> 00:24:07,000
seven, six, five,
616
00:24:07,000 --> 00:24:10,700
four, three, two, one,
617
00:24:10,700 --> 00:24:12,500
time's up.
618
00:24:12,500 --> 00:24:14,667
-[Marc] Oh, my God! Oh, yeah.
-[Fariyal] Did it! Did it!
619
00:24:14,667 --> 00:24:16,200
[Geoffrey] That's it.
That's it.
620
00:24:16,200 --> 00:24:18,000
[Keyhone] That round went by
really, really fast.
621
00:24:18,000 --> 00:24:20,000
It was really, really tough.
Tough round.
622
00:24:20,000 --> 00:24:21,767
I'm happy with the pasta.
623
00:24:21,767 --> 00:24:24,967
I wish the cook on the steak
was a little bit better,
for sure.
624
00:24:29,500 --> 00:24:33,600
Chefs, in the entree round,
you had to work with
mint chocolate chip dip,
625
00:24:33,600 --> 00:24:36,300
Italian eggplants,
ranch powder,
626
00:24:36,300 --> 00:24:39,266
and bison sirloin tip steaks.
627
00:24:39,266 --> 00:24:41,467
Chef Keyhone, please tell us
about your dish.
628
00:24:41,467 --> 00:24:43,767
What you have here
is a spicy orecchiette pasta
629
00:24:43,767 --> 00:24:48,567
with a chili,
ranch dry-rubbed sirloin
and a mint ricotta.
630
00:24:48,567 --> 00:24:50,367
Where does your love
of cooking come from?
631
00:24:50,367 --> 00:24:53,867
[Keyhone] Growing up
in a Caribbean household,
I'm around ton of good food,
632
00:24:53,867 --> 00:24:56,000
and really, it started
from eating.
633
00:24:56,000 --> 00:24:59,166
Being able to eat good food
really inspired me
to make good food.
634
00:24:59,166 --> 00:25:00,867
I think the eggplant
was cooked perfectly.
635
00:25:00,867 --> 00:25:03,166
-I ate 'em all.
They were very good.
-Perfect.
636
00:25:03,166 --> 00:25:05,567
For me, the mint chip dip
637
00:25:05,567 --> 00:25:08,367
which is in the ricotta,
it was interesting, I'm like,
638
00:25:08,367 --> 00:25:10,667
-"Oh, wow,
here is the sweet dip."
-Yeah.
639
00:25:10,667 --> 00:25:14,166
-You should've highlighted it
with a lot more fresh mint.
-You're right.
640
00:25:14,166 --> 00:25:18,367
I do think it was, an,
a creative way to use
the mint chocolate chip dip.
641
00:25:18,367 --> 00:25:20,767
-Yeah.
-[Fariyal] I would've taken
the chocolate out, though.
642
00:25:20,767 --> 00:25:23,000
-Ah, I--
-Taken the little
chocolate pieces out.
643
00:25:23,000 --> 00:25:24,667
I definitely thought
about that,
644
00:25:24,667 --> 00:25:26,767
and I was like, "How do I even
begin this process..."
645
00:25:26,767 --> 00:25:29,300
-Right. Right. Yes.
-"...with these little tiny
chocolate chips?"
646
00:25:29,300 --> 00:25:31,200
And I didn't really want
chocolate in the pasta.
647
00:25:31,200 --> 00:25:33,367
-[Fariyal] Yeah.
-I feel like that was
a terrible idea.
648
00:25:33,367 --> 00:25:36,166
Unfortunately, the bison
is pretty overcooked.
649
00:25:36,166 --> 00:25:39,066
-And it should have
been pounded.
-Yes. You're right.
650
00:25:39,066 --> 00:25:43,200
Generally, we tell people
to stay away from pasta
because it's so hard to cook.
651
00:25:43,200 --> 00:25:46,467
This pasta, very well-made,
it's very well-seasoned,
it has a nice spice.
652
00:25:46,467 --> 00:25:49,467
And I enjoyed
the eggplant in it,
I get the ranch.
653
00:25:49,467 --> 00:25:51,967
Just that that poor bison
is already dead
654
00:25:51,967 --> 00:25:53,800
-and you killed it again.
-[Keyhone] I know. Yes.
655
00:25:53,800 --> 00:25:55,000
[Geoffrey exclaims]
656
00:25:55,000 --> 00:25:58,867
This is the toughest kind
of animal you can imagine.
657
00:25:58,867 --> 00:26:01,767
If you ground this beef
with some bacon,
658
00:26:01,767 --> 00:26:04,667
you made meatballs
with some pasta,
that would have been a score.
659
00:26:04,667 --> 00:26:07,433
But the eggplant
and the spice are good.
660
00:26:07,867 --> 00:26:08,767
Thank you, Chef Keyhone.
661
00:26:08,767 --> 00:26:10,467
-Thank you.
-[Ted] Next up, Chef Alexia.
662
00:26:10,467 --> 00:26:13,200
Today, I made you
a bison stir-fry
663
00:26:13,200 --> 00:26:17,567
with a Italian eggplant
and finished it off with
the mint chip sauce.
664
00:26:17,567 --> 00:26:20,900
[Fariyal] Well, I think
you knocked the bison
sirloin out the park.
665
00:26:20,900 --> 00:26:22,266
So tender.
666
00:26:22,266 --> 00:26:23,467
-[Alexia] Thank you.
-I wouldn't even have
guessed that it's bison.
667
00:26:23,467 --> 00:26:25,367
Or that it's a very lean cut
of meat.
668
00:26:25,367 --> 00:26:28,166
-Thank you.
-I loved that you went
the Mongolian route again.
669
00:26:28,166 --> 00:26:29,367
It was amazing.
670
00:26:29,367 --> 00:26:32,600
It's very rare to try
something new
and exciting...
671
00:26:32,600 --> 00:26:34,300
-[Alexia] Mm-hmm.
-...so I feel like
you've given us that.
672
00:26:34,300 --> 00:26:35,867
Thank you.
673
00:26:35,867 --> 00:26:37,700
Chef Alexia, I think
you've solved the riddle
674
00:26:37,700 --> 00:26:41,266
of the bison sirloin tips
because of that double-fry
675
00:26:41,266 --> 00:26:43,467
and the way you cut it.
And you took the eggplant
676
00:26:43,467 --> 00:26:45,767
-and you actually made
that meaty with that sauce.
-Mm-hmm.
677
00:26:45,767 --> 00:26:49,500
I'm not getting as much
mint chocolate chip dip
as I would like,
678
00:26:49,500 --> 00:26:51,367
which is not true,
'cause I would not like it.
679
00:26:51,367 --> 00:26:52,700
-[Alexia chuckles]
-However, you had
to use it.
680
00:26:52,700 --> 00:26:56,266
The ranch dressing,
I do taste very, very subtly.
681
00:26:56,266 --> 00:26:59,767
-But a very, very
well-executed second course.
-Thank you.
682
00:26:59,767 --> 00:27:01,800
Yeah, I have to agree.
I think, uh, I think
you did a great job.
683
00:27:01,800 --> 00:27:04,667
The mint chip dip could be
represented a little bit more
on the plate,
684
00:27:04,667 --> 00:27:08,667
and I love the ginger,
I love the flavors that
you've developed here.
685
00:27:08,667 --> 00:27:11,500
Chef, any thoughts on
what you might do with 10k?
686
00:27:11,500 --> 00:27:15,500
So, I would like to, uh,
take my older son
and also my husband
687
00:27:15,500 --> 00:27:17,667
and I would love to just
eat my way through Europe.
688
00:27:17,667 --> 00:27:19,767
I wanna go check out all
the Michelin Star restaurants,
689
00:27:19,767 --> 00:27:23,867
maybe, like, do, like,
a little Anthony Bourdain
road trip kinda thing.
690
00:27:23,867 --> 00:27:26,200
Thank you, Chef Alexia.
Finally, Chef Jeffrey.
691
00:27:26,200 --> 00:27:28,967
So, I have
a ranch-rubbed sirloin
692
00:27:28,967 --> 00:27:32,266
with a warm spice
roasted sweet potato,
693
00:27:32,266 --> 00:27:36,867
charred eggplant
and a mint and yogurt dip.
694
00:27:36,867 --> 00:27:38,567
What is it about cooking
that you love?
695
00:27:38,567 --> 00:27:40,667
[Jeffrey] It's my home.
Whenever I'm in a kitchen
696
00:27:40,667 --> 00:27:42,600
is probably when
I'm my most confident,
697
00:27:42,600 --> 00:27:44,467
and, uh, when I'm outside
of the kitchen,
698
00:27:44,467 --> 00:27:46,867
all I think about is being
back in the kitchen.
699
00:27:46,867 --> 00:27:48,867
That sounds like
that's where you belong.
700
00:27:48,867 --> 00:27:51,100
Flavors, you gave us flavors.
701
00:27:51,100 --> 00:27:52,567
Both sauces are delicious.
702
00:27:52,567 --> 00:27:54,367
The eggplant,
I really love the char on it.
703
00:27:54,367 --> 00:27:56,867
You also lost me
with the sweet potatoes.
704
00:27:56,867 --> 00:28:00,567
Why were you so intent
on getting sweet potatoes
on this plate?
705
00:28:00,567 --> 00:28:03,100
I just love, uh,
the warm spice,
706
00:28:03,100 --> 00:28:04,567
the cumin and the coriander.
707
00:28:04,567 --> 00:28:06,367
You kinda washed
the warm spices off
when you threw
708
00:28:06,367 --> 00:28:07,900
-it in the water.
-[Jeffrey] I know.
It's very frustrating.
709
00:28:07,900 --> 00:28:09,100
I apologize.
710
00:28:09,100 --> 00:28:11,000
I was hoping you'd just
leave it in the water.
711
00:28:11,000 --> 00:28:12,100
It's not a basket ingredient.
712
00:28:12,100 --> 00:28:15,000
-Understood.
-[Geoffrey] Doesn't make
any sense.
713
00:28:15,000 --> 00:28:17,367
The yogurt mint
is actually tasty.
714
00:28:17,367 --> 00:28:20,166
Grilled eggplant is actually
one of my favorite part
with the chimichurri.
715
00:28:20,166 --> 00:28:21,900
The steak is tough as nails.
716
00:28:21,900 --> 00:28:24,867
I agree. I think the eggplant
is probably the best thing
on the plate.
717
00:28:24,867 --> 00:28:26,667
Simply grilled.
718
00:28:26,667 --> 00:28:28,767
-Chef Jeffrey, thank you.
-[Jeffrey] Thank you.
719
00:28:28,767 --> 00:28:31,667
At least my basket ingredients
were done pretty well
720
00:28:31,667 --> 00:28:35,000
other than the bison
being this tough from
not pounding it out.
721
00:28:35,000 --> 00:28:36,767
But the main concern
was the sweet potatoes,
722
00:28:36,767 --> 00:28:39,867
so I'm hoping that's not gonna
put the knife in me.
723
00:28:39,867 --> 00:28:43,000
The cook on the bison,
that's not something that
I'm familiar working with,
724
00:28:43,000 --> 00:28:44,400
and I should have
taken more care.
725
00:28:44,400 --> 00:28:48,567
So, whose dish
is on the chopping block?
726
00:28:55,400 --> 00:28:58,066
Whose dish
is on the chopping block?
727
00:29:05,367 --> 00:29:07,700
Chef Keyhone,
you've been chopped.
728
00:29:07,700 --> 00:29:08,734
Judges.
729
00:29:09,600 --> 00:29:11,867
[Fariyal] Keyhone,
it came down to the bison.
730
00:29:11,867 --> 00:29:14,500
One, it was not tenderized,
and two, it was overcooked.
731
00:29:14,500 --> 00:29:17,700
And leaving
the chocolate chip mints,
it made the dish too sweet.
732
00:29:17,700 --> 00:29:19,567
And so, we had to chop you.
733
00:29:19,567 --> 00:29:21,100
All right, thank you, guys.
734
00:29:21,100 --> 00:29:22,100
-Take care.
-Cheers.
735
00:29:22,100 --> 00:29:23,667
Great to have you here, Chef.
Be well.
736
00:29:26,567 --> 00:29:28,500
[Keyhone]
One thing that I'mma take
from this experience
737
00:29:28,500 --> 00:29:30,867
is continue to follow down
the path that I'm on,
738
00:29:30,867 --> 00:29:33,934
and to just continue
to make more and more
dreams come true.
739
00:29:38,867 --> 00:29:40,867
I'm excited to get to move
to the next round.
740
00:29:40,867 --> 00:29:43,367
Now, I get a chance
to prove myself one last time.
741
00:29:43,367 --> 00:29:46,700
After cooking two rounds,
I'm feeling more confident
than ever,
742
00:29:46,700 --> 00:29:49,200
and I'm ready
to take this win home.
743
00:29:49,200 --> 00:29:51,367
I can almost smell it.
744
00:29:51,367 --> 00:29:53,266
[Ted] Chef Jeffrey,
Chef Alexia,
745
00:29:53,266 --> 00:29:54,934
dessert baskets
are right here.
746
00:29:58,567 --> 00:29:59,734
Dig in!
747
00:30:01,100 --> 00:30:04,767
-And you've got
a Danish dream cake.
-What's this?
748
00:30:04,767 --> 00:30:07,567
It's a sticky cake.
Coconut cake.
749
00:30:07,567 --> 00:30:09,667
-[Alexia] Wow.
-[Ted] You also
have raspberries.
750
00:30:09,667 --> 00:30:11,567
Look at these
beautiful raspberries.
751
00:30:11,567 --> 00:30:13,667
I can definitely do
something with this.
752
00:30:13,667 --> 00:30:15,867
[Ted] A botanical
mule mocktail.
753
00:30:15,867 --> 00:30:18,600
-Cheers. [chuckles]
-[Jeffrey] Yeah, right?
754
00:30:18,600 --> 00:30:21,367
And peanut butter
banana balls.
755
00:30:21,367 --> 00:30:23,066
-Peanut butter banana balls.
-[Alexia] Wow.
756
00:30:27,100 --> 00:30:29,467
Thirty-minute final round
starts now.
757
00:30:29,467 --> 00:30:30,700
-[Geoffrey] All right!
-[Marc] Oh, boy!
758
00:30:30,700 --> 00:30:33,233
Okay. Okay.
759
00:30:33,767 --> 00:30:35,867
[whistles]
760
00:30:35,867 --> 00:30:37,767
[Ted] Judges, I sense
a power struggle coming on
761
00:30:37,767 --> 00:30:39,567
between the ingredients
in this basket.
762
00:30:39,567 --> 00:30:42,367
Well, it's always difficult
in the dessert round
763
00:30:42,367 --> 00:30:44,667
when they give you
a pre-baked cake.
764
00:30:44,667 --> 00:30:47,767
This Danish dream cake
is a regular cake
765
00:30:47,767 --> 00:30:49,400
with eggs, flour, sugar.
766
00:30:49,400 --> 00:30:51,867
But what makes it different
is the coconut on top.
767
00:30:51,867 --> 00:30:53,567
That's what makes it dreamy.
768
00:30:53,567 --> 00:30:55,400
-Oh, I was wondering--
-Thanks, dreamboat.
769
00:30:55,400 --> 00:30:57,300
-[chuckles] Uh-oh.
-I was wondering
where the "dreamy" comes in.
770
00:30:57,300 --> 00:30:59,000
The coconut makes it dreamy.
771
00:30:59,000 --> 00:31:00,767
[Alexia] Growing up
in Mongolia,
772
00:31:00,767 --> 00:31:03,867
my family didn't really
indulge in sweets,
773
00:31:03,867 --> 00:31:06,700
so I don't make many desserts,
774
00:31:06,700 --> 00:31:09,767
but I definitely do
French toast for my children.
775
00:31:09,767 --> 00:31:12,600
This cake can work
like a brioche.
776
00:31:12,600 --> 00:31:17,266
It's gonna soak up all this
beautiful egg, cinnamon
and sugar.
777
00:31:17,266 --> 00:31:18,767
Chef Alexia,
what are you making?
778
00:31:18,767 --> 00:31:20,767
I'm gonna make you
Indonesian-style French toast.
779
00:31:20,767 --> 00:31:23,400
Lightly fried cornstarch,
lightly fried outside,
780
00:31:23,400 --> 00:31:25,400
and finish up with a beautiful
raspberry sauce on the top
781
00:31:25,400 --> 00:31:28,467
-and maybe a little,
uh, whipped cream.
-Wow.
782
00:31:28,467 --> 00:31:31,767
[Alexia]
Traditional French toast
is made on a pan,
783
00:31:31,767 --> 00:31:34,600
but Indonesian-style
French toast is deep-fried.
784
00:31:34,600 --> 00:31:37,100
[Fariyal] Alexia is using
the exact same technique
785
00:31:37,100 --> 00:31:39,567
that she used with the bison
on this dessert round.
786
00:31:39,567 --> 00:31:41,100
She's about to deep-fry it.
787
00:31:41,100 --> 00:31:42,367
[Marc] She must know
what she's doing on this.
788
00:31:42,367 --> 00:31:44,166
[Geoffrey] Chef Jeffrey,
what are you doing?
789
00:31:44,166 --> 00:31:45,867
I am also doing
a French toast,
790
00:31:45,867 --> 00:31:47,266
so we're gonna see
how this goes.
791
00:31:47,266 --> 00:31:49,166
-[Geoffrey] Oh, no!
-[Jeffrey] Let the better
chef win.
792
00:31:49,166 --> 00:31:50,700
Battle of the French toast.
793
00:31:50,700 --> 00:31:52,367
[Jeffrey] I'm gonna make
a Danish dream cake
794
00:31:52,367 --> 00:31:54,667
French toast
with a chocolate ganache
795
00:31:54,667 --> 00:31:57,567
and a pecan,
banana ball praline.
796
00:31:57,567 --> 00:31:59,200
I'm jealous of your, uh,
797
00:31:59,200 --> 00:32:02,066
your quick French toast,
I'm pan-frying 'em.
798
00:32:03,000 --> 00:32:04,667
[Alexia] Your tricks weren't,
uh, working.
799
00:32:04,667 --> 00:32:06,166
-[Jeffrey] Yeah?
-Yeah.
800
00:32:07,867 --> 00:32:11,567
[Geoffrey] This botanical,
it's a non-alcoholic liqueur
801
00:32:11,567 --> 00:32:14,867
and it's actually based upon
the Moscow mule.
802
00:32:14,867 --> 00:32:16,367
This is sort of ginger,
rosemary...
803
00:32:16,367 --> 00:32:17,900
-[Fariyal] Yeah.
-[Geoffrey] ...and it's really
very good.
804
00:32:17,900 --> 00:32:20,967
I like the raspberries.
They always go to the fridge
and grab raspberries.
805
00:32:20,967 --> 00:32:22,767
-Now we give 'em raspberries--
-[Fariyal] Yeah. Might as well
give it to 'em.
806
00:32:22,767 --> 00:32:24,066
-Put it in the basket.
-[Geoffrey] Well, I mean,
807
00:32:24,066 --> 00:32:25,700
anybody who's anybody,
go get more raspberries,
808
00:32:25,700 --> 00:32:28,667
buzz it up, put some honey,
make a sorbet.
809
00:32:28,667 --> 00:32:29,867
-Oh, well--
-Like, it's so easy.
810
00:32:29,867 --> 00:32:31,467
[Jeffrey] There we go.
811
00:32:31,467 --> 00:32:34,300
[Geoffrey] Hallelujah.
Chef Jeffrey has put
in the machine
812
00:32:34,300 --> 00:32:37,200
a mixture of the mule
and the raspberry
and some sugar.
813
00:32:37,200 --> 00:32:38,333
So, that's kinda smart.
814
00:32:40,100 --> 00:32:41,367
All right.
815
00:32:41,367 --> 00:32:43,467
I have a lot of components
working for my dessert
right now,
816
00:32:43,467 --> 00:32:45,433
but I think I have enough time
to get it all done.
817
00:32:46,200 --> 00:32:48,266
Not what I was expecting.
818
00:32:48,266 --> 00:32:50,166
I can't even eat it.
819
00:32:50,166 --> 00:32:52,367
I started in the dish pit
when I was 14,
820
00:32:52,367 --> 00:32:55,266
as soon as I could have a job
and get out of the house,
I was there.
821
00:32:55,266 --> 00:32:57,266
Now, I'm 29,
I'm an executive chef,
822
00:32:57,266 --> 00:32:58,900
and I'm not stopping
anytime soon.
823
00:32:58,900 --> 00:33:02,667
If I win the 10 grand today,
I'm gonna put that towards
my future restaurant.
824
00:33:02,667 --> 00:33:04,533
Okay, chefs,
10 minutes to get it done.
825
00:33:05,667 --> 00:33:06,867
[Jeffrey] Whew.
826
00:33:07,867 --> 00:33:09,900
-Not what you expected, huh?
-[Alexia] Yeah,
827
00:33:09,900 --> 00:33:11,767
-I though it was gonna
be more crunchy.
-Yeah.
828
00:33:11,767 --> 00:33:14,567
I tried the banana
peanut butter balls
and they are very chewy.
829
00:33:14,567 --> 00:33:16,367
They're almost like
a chocolate-covered raisin.
830
00:33:16,367 --> 00:33:17,400
[Fariyal] You know what
I'm concerned about?
831
00:33:17,400 --> 00:33:19,467
How chewy the peanut butter
banana balls are.
832
00:33:19,467 --> 00:33:21,266
[Marc] The outside
is just the peanut butter,
833
00:33:21,266 --> 00:33:23,266
so if you wanted to just use
the peanut butter, you could.
834
00:33:23,266 --> 00:33:24,867
-The inside is the dry banana.
-[Fariyal] The inside, yeah.
835
00:33:24,867 --> 00:33:27,166
[Marc] I think that you'd
have to somehow bring
chocolate to the party.
836
00:33:27,166 --> 00:33:28,467
What if you dipped those
in chocolate?
837
00:33:28,467 --> 00:33:31,400
Maybe, making a sauce,
a chocolate, peanut butter
sauce, maybe?
838
00:33:31,400 --> 00:33:34,367
[Alexia] The, uh, peanut
butter banana balls
are actually soft,
839
00:33:34,367 --> 00:33:36,467
so I need
to extract the flavor.
840
00:33:36,467 --> 00:33:40,266
So, I grab the heavy cream
to melt the peanut butter.
841
00:33:40,266 --> 00:33:42,000
Hot, hot, hot, hot.
842
00:33:42,000 --> 00:33:43,333
[whoops]
843
00:33:46,066 --> 00:33:47,467
[Marc] Right now,
I think you're gonna have
844
00:33:47,467 --> 00:33:49,767
a hard time getting
that whipped cream melted.
845
00:33:49,767 --> 00:33:51,767
[Fariyal] It needs to be
really cold.
846
00:33:51,767 --> 00:33:54,667
I realize my heavy cream
is still warm,
847
00:33:54,667 --> 00:33:56,400
and I know
it's not gonna whip up.
848
00:33:56,400 --> 00:34:01,200
This whipped cream
is the only place I am using
the peanut butter balls.
849
00:34:01,200 --> 00:34:04,600
I put that right into
the blast chiller
with ice on the bowl.
850
00:34:04,600 --> 00:34:07,300
I'm panicking
and I need to start
thinking about plan B.
851
00:34:07,300 --> 00:34:10,734
If I can't figure this out,
I'm gonna be chopped.
852
00:34:16,567 --> 00:34:19,300
[Alexia] I realize
my heavy cream is still warm,
853
00:34:19,300 --> 00:34:22,066
and I know
it's not gonna whip up.
854
00:34:22,066 --> 00:34:26,367
This whipped cream
is the only place I am using
the peanut butter balls.
855
00:34:26,367 --> 00:34:28,667
[Ted] Chefs, five minutes
to get this done.
856
00:34:28,667 --> 00:34:30,600
[Jeffrey] Heard, five minutes.
857
00:34:30,600 --> 00:34:33,266
[Alexia] So I decide to go
to plan B.
858
00:34:33,266 --> 00:34:35,667
I run and grab the siphon gun
859
00:34:35,667 --> 00:34:39,767
and pour my heavy
whipping cream right into it.
860
00:34:39,767 --> 00:34:42,066
I shake my heavy cream...
861
00:34:43,667 --> 00:34:44,867
[Fariyal] Oh, my gosh,
862
00:34:44,867 --> 00:34:46,400
-Alexia's whipped cream...
-[Marc] I've never seen
this work.
863
00:34:46,400 --> 00:34:47,867
-[Fariyal] ...looks perfect.
She did it.
-[Geoffrey] This is the first
864
00:34:47,867 --> 00:34:49,133
time this machine
has worked.
865
00:34:51,667 --> 00:34:53,166
Let's talk about Jeffrey
right now,
866
00:34:53,166 --> 00:34:54,700
because I'm looking
into his pan
867
00:34:54,700 --> 00:34:56,367
-where he's got his
peanut butter...
-[Fariyal] Right.
868
00:34:56,367 --> 00:34:58,600
...candies there,
and, uh, that does not look
869
00:34:58,600 --> 00:35:00,700
-like a good situation
going on. [chuckles]
-[Fariyal] No!
870
00:35:00,700 --> 00:35:02,000
[Geoffrey] Is that
a bunch of nuts?
871
00:35:02,000 --> 00:35:04,000
You know, I'm just
working on getting
a little praline going on.
872
00:35:04,000 --> 00:35:05,367
-[Fariyal] They actually
look great.
-[Geoffrey] Oh, okay.
873
00:35:05,367 --> 00:35:07,300
[Jeffrey] Trying to use some
of the sugar from this banana,
874
00:35:07,300 --> 00:35:09,433
but it is definitely
not wanting to cooperate.
875
00:35:14,100 --> 00:35:16,467
Wow. What you got now?
876
00:35:16,467 --> 00:35:19,000
-Margarita. [chuckles]
-[Jeffrey] Margarita?
[chuckles]
877
00:35:19,000 --> 00:35:20,867
Who doesn't like
a nice margarita?
878
00:35:20,867 --> 00:35:22,767
[Marc] Uh, Alexia's making
you a cocktail, guys.
879
00:35:22,767 --> 00:35:24,467
[Fariyal] Um, she must have
heard you, Geoffrey.
880
00:35:24,467 --> 00:35:25,900
[Ted] Final minute here,
chefs.
881
00:35:25,900 --> 00:35:27,200
-[Marc] Come on. Let's go.
Let's go. Let's go.
-[Geoffrey] Let's go!
882
00:35:27,200 --> 00:35:29,100
Got this. This is $10,000.
883
00:35:29,100 --> 00:35:30,867
Only one of you
are going home with it.
884
00:35:30,867 --> 00:35:33,667
[Geoffrey] Don't mess around.
Sign the painting
for heaven's sake.
885
00:35:33,667 --> 00:35:35,300
-[Ted] This is it, chefs.
Final seconds...
-[Marc] You're almost there.
886
00:35:35,300 --> 00:35:36,900
-[Ted] ...of the final round.
-[judges cheering]
887
00:35:36,900 --> 00:35:38,900
-Ten, nine...
-[Fariyal] Last one, last one.
888
00:35:38,900 --> 00:35:40,800
[Ted] ...eight, seven,
889
00:35:40,800 --> 00:35:44,066
six, five, four,
890
00:35:44,066 --> 00:35:46,600
three, two, one,
891
00:35:46,600 --> 00:35:48,066
-time's up.
-[Fariyal] You did it!
892
00:35:48,066 --> 00:35:49,467
You did it! You did it!
893
00:35:49,467 --> 00:35:50,867
[all applauding]
894
00:35:50,867 --> 00:35:52,767
-[Marc] Whew!
-[Fariyal] Yes.
895
00:35:52,767 --> 00:35:55,400
-[Jeffrey] Jazz fingers.
-Oh, jazz hands.
896
00:35:55,400 --> 00:35:57,367
-Wow, look at you.
-[Alexia exhales]
897
00:35:57,367 --> 00:36:00,767
-Sweating. [chuckles]
-[chuckles] Same.
898
00:36:00,767 --> 00:36:02,567
[Alexia] I'm actually
not worried at all
899
00:36:02,567 --> 00:36:05,266
because my French toast
is gonna be much better.
900
00:36:05,266 --> 00:36:08,400
[Jeffrey] Alexia making
a French toast definitely
makes me a little bit nervous,
901
00:36:08,400 --> 00:36:11,033
but I think I have the cake
because I used butter.
902
00:36:14,166 --> 00:36:15,967
[Ted] Chef Alexia,
Chef Jeffrey,
903
00:36:15,967 --> 00:36:17,467
we challenged you
to make desserts
904
00:36:17,467 --> 00:36:19,467
using a Danish dream cake,
905
00:36:19,467 --> 00:36:22,867
raspberries,
a botanical mule cocktail,
906
00:36:22,867 --> 00:36:25,467
and peanut butter
banana balls.
907
00:36:25,467 --> 00:36:27,967
Chef Alexia, please tell us
about your dessert.
908
00:36:27,967 --> 00:36:29,967
I went with a French toast.
909
00:36:29,967 --> 00:36:32,700
It's, uh, served
with raspberry sauce
910
00:36:32,700 --> 00:36:34,900
and the peanut butter foam,
911
00:36:34,900 --> 00:36:37,166
with a little margarita
for you.
912
00:36:37,166 --> 00:36:38,266
I love you.
913
00:36:39,367 --> 00:36:40,600
-[Fariyal] Cheers.
-Cheers, judges.
914
00:36:40,600 --> 00:36:41,667
Cheers.
915
00:36:42,667 --> 00:36:43,767
Cheers.
916
00:36:44,567 --> 00:36:45,533
[Fariyal] Hmm.
917
00:36:46,667 --> 00:36:47,934
[chuckles]
918
00:36:51,300 --> 00:36:56,500
[Fariyal] Alexia,
I'm struggling to find
feedback for this
919
00:36:56,500 --> 00:36:58,367
because I'm quite
obsessed with this.
920
00:36:58,367 --> 00:37:01,000
And now, there's actually
moisture in there.
This is amazing.
921
00:37:01,000 --> 00:37:04,200
-[Alexia] Thank you.
-And your use
of the peanut butter balls?
922
00:37:04,200 --> 00:37:05,567
Genius.
923
00:37:05,567 --> 00:37:06,767
-Thank you.
-[Marc] So, you're gonna be
buying a lot of cornstarch
924
00:37:06,767 --> 00:37:08,367
when you get back to work?
925
00:37:08,367 --> 00:37:09,767
-[Alexia chuckles]
-[Fariyal] I think everything
in my kitchen from now on
926
00:37:09,767 --> 00:37:11,967
is gonna be deep-fried
in cornstarch.
927
00:37:11,967 --> 00:37:15,166
[Marc] This dessert's
successful. I mean,
it is a little brunchy.
928
00:37:15,166 --> 00:37:16,767
You know, when you make
a raspberry sauce like this,
929
00:37:16,767 --> 00:37:18,100
I would've loved
if you had strained it
930
00:37:18,100 --> 00:37:20,000
-because you get all
those seeds in there.
-Okay. Mm-hmm.
931
00:37:20,000 --> 00:37:21,900
And if you wanna do
a raspberry coulis,
932
00:37:21,900 --> 00:37:24,667
for me, I feel like
it would have been
a little bit more elevated.
933
00:37:24,667 --> 00:37:25,667
[Alexia] Yes, Chef.
934
00:37:25,667 --> 00:37:27,367
[Geoffrey] For me,
that coulis is not cooked,
935
00:37:27,367 --> 00:37:28,467
and it's bright.
936
00:37:28,467 --> 00:37:31,000
This is sort of in between,
it's sort of nowhere.
937
00:37:31,000 --> 00:37:33,400
-I really like the fact that
it's crunchy on the outside.
-Okay.
938
00:37:33,400 --> 00:37:35,367
[Geoffrey] I don't
think I've ever had
a deep-fried French toast.
939
00:37:35,367 --> 00:37:38,266
-I wish there was
twice the amount of cream...
-[Alexia] Okay.
940
00:37:38,266 --> 00:37:41,400
...but that still doesn't
distract from the fact
that it's very tasty.
941
00:37:41,400 --> 00:37:43,000
Thank you, Chef.
942
00:37:43,000 --> 00:37:44,200
[Ted] Thank you, Chef Alexia.
943
00:37:44,200 --> 00:37:45,467
Finally, Chef Jeffrey.
944
00:37:45,467 --> 00:37:49,867
I have for you
a Danish dream cake
French toast as well
945
00:37:49,867 --> 00:37:53,567
that is done with a pecan
and banana ball praline,
946
00:37:53,567 --> 00:37:55,066
with chocolate ganache
947
00:37:55,066 --> 00:37:58,800
and a raspberry
and mule sorbet.
948
00:37:58,800 --> 00:38:02,400
This praline that you made
is spectacular.
949
00:38:02,400 --> 00:38:05,867
It coats this whole dessert,
and I love that you used
dark chocolate.
950
00:38:05,867 --> 00:38:08,867
What I really like is
also the actual coconut
951
00:38:08,867 --> 00:38:10,567
that is sort of caramelized
952
00:38:10,567 --> 00:38:14,000
and stuck on the side
of this, uh, French toast.
I think it's great.
953
00:38:14,000 --> 00:38:15,667
Thank you.
954
00:38:15,667 --> 00:38:19,000
I was actually going to ask
if I can get a pint or a quart
of that sorbet. It's...
955
00:38:19,000 --> 00:38:20,767
-Did you try it?
It's really good.
-Oh, we can make it.
956
00:38:20,767 --> 00:38:22,066
-Yeah.
-[Fariyal] I would
save you some,
957
00:38:22,066 --> 00:38:23,867
-but I would like
to finish mine, so--
-[Jeffrey] Oh, yeah?
958
00:38:23,867 --> 00:38:27,467
-[Fariyal] The ganache
is distracting for me.
-[Jeffrey] Understood.
959
00:38:27,467 --> 00:38:29,867
So, I would've left it out
and it would've been perfect.
960
00:38:29,867 --> 00:38:31,000
Thank you.
961
00:38:31,000 --> 00:38:32,467
[Geoffrey] Again,
another interesting way
962
00:38:32,467 --> 00:38:34,900
of using
the Danish dream cake.
963
00:38:34,900 --> 00:38:36,800
We didn't know
what the heck you were doing
964
00:38:36,800 --> 00:38:38,166
with the peanut butter
banana balls,
965
00:38:38,166 --> 00:38:40,467
but it actually worked out
with the praline.
966
00:38:40,467 --> 00:38:44,300
It is moist and it is tasty,
but it is cloyingly sweet.
967
00:38:44,300 --> 00:38:46,467
-[Jeffrey] Understood.
-[Geoffrey] You don't
need blueberries.
968
00:38:46,467 --> 00:38:47,600
You have to trust
your instincts
969
00:38:47,600 --> 00:38:49,000
that the dish is finished.
970
00:38:49,000 --> 00:38:51,100
Understood. Thank you.
971
00:38:51,100 --> 00:38:53,166
Well, there are no ties here.
972
00:38:53,166 --> 00:38:54,800
One of you
will be the runner-up
973
00:38:54,800 --> 00:38:57,567
and one of you will be
the Chopped champion.
974
00:38:57,567 --> 00:38:58,900
Thank you, chefs.
975
00:38:58,900 --> 00:39:00,333
-Thank you so much.
-Thank you.
976
00:39:05,367 --> 00:39:07,800
Well, the first course had
some beautiful ingredients,
977
00:39:07,800 --> 00:39:09,767
and Jeffrey gave us
traditional crab cake.
978
00:39:09,767 --> 00:39:12,266
And the only thing
that he did to that crab cake
979
00:39:12,266 --> 00:39:14,667
was sort of mold it
around the fairy toast,
980
00:39:14,667 --> 00:39:16,900
which was a problem
because it was sweet.
981
00:39:16,900 --> 00:39:18,667
But the crab cake
was really nicely seasoned,
982
00:39:18,667 --> 00:39:21,100
he did a nice sear on it.
I thought that was
really nice.
983
00:39:21,100 --> 00:39:22,567
Chef Alexia really did
a good job
984
00:39:22,567 --> 00:39:24,367
in bringing great flavor
to that crab.
985
00:39:24,367 --> 00:39:27,567
[Fariyal] I really appreciated
the fact that she gave us
a crab salad.
986
00:39:27,567 --> 00:39:28,967
And then the use
of the mostarda
987
00:39:28,967 --> 00:39:32,600
and the lime juice
worked really well
within that crab salad.
988
00:39:32,600 --> 00:39:35,867
And she wasn't able
to get all of the sprinkles
off that fairy toast,
989
00:39:35,867 --> 00:39:37,166
-so it came off sweet.
-[Marc] Yeah, I know.
990
00:39:37,166 --> 00:39:38,900
But then, when you go
to the main course,
991
00:39:38,900 --> 00:39:43,166
I think Alexia
did the best job
treating the bison.
992
00:39:43,166 --> 00:39:45,266
-[Fariyal] Right.
-[Marc] It was
a tender preparation.
993
00:39:45,266 --> 00:39:48,667
Yeah, the chocolate mint dip,
uh, was not found.
994
00:39:48,667 --> 00:39:50,867
Kinda hard to detect.
995
00:39:50,867 --> 00:39:53,667
I thought Jeffrey did
a great job with three
of the basket ingredients.
996
00:39:53,667 --> 00:39:55,266
I mean,
he really made it shine.
997
00:39:55,266 --> 00:39:57,767
He made that eggplant shine,
he even made
998
00:39:57,767 --> 00:40:01,767
-the mint chocolate dip
work in his yogurt sauce.
-[Fariyal] Yeah.
999
00:40:01,767 --> 00:40:05,100
I feel like Jeffrey gave us
two flavorful sauces,
1000
00:40:05,100 --> 00:40:07,166
but really tough cut of meat.
1001
00:40:07,166 --> 00:40:09,400
It's gonna come down
to two different,
uh, people here
1002
00:40:09,400 --> 00:40:11,266
-that might win $10,000.
-Yeah.
1003
00:40:13,066 --> 00:40:16,100
[Alexia] Winning this
competition will be
absolutely amazing.
1004
00:40:16,100 --> 00:40:19,867
I can almost smell
that $10,000 from here
1005
00:40:19,867 --> 00:40:24,367
and I'm one step closer.
I feel like I got it.
1006
00:40:24,367 --> 00:40:27,367
[Jeffrey] It would
mean the world to me
to win this competition.
1007
00:40:27,367 --> 00:40:30,300
I'd be able to show
my family and some
of my previous mentors
1008
00:40:30,300 --> 00:40:32,867
that, you know, I've got
what it takes to step out
on my own
1009
00:40:32,867 --> 00:40:35,300
and be my own chef
and kill it.
1010
00:40:35,300 --> 00:40:38,834
So, whose dish
is on the chopping block?
1011
00:40:45,667 --> 00:40:48,734
Chef Jeffrey,
you've been chopped. Judges?
1012
00:40:50,166 --> 00:40:52,166
[Geoffrey] Chef Jeffrey,
in the first basket,
1013
00:40:52,166 --> 00:40:54,166
you decided to put
the fairy bread
1014
00:40:54,166 --> 00:40:56,166
inside of the crab
and it was untreated.
1015
00:40:57,867 --> 00:41:00,567
The main course,
the bison was really,
really tough,
1016
00:41:00,567 --> 00:41:02,667
and so, we had to chop you.
1017
00:41:03,166 --> 00:41:04,700
Understood.
1018
00:41:04,700 --> 00:41:05,767
Thank you so much.
1019
00:41:05,767 --> 00:41:07,867
This was a treat,
it was a dream come true.
1020
00:41:08,367 --> 00:41:09,266
Congratulations.
1021
00:41:09,266 --> 00:41:10,567
-[Alexia] Thank you.
-Thank you.
1022
00:41:10,567 --> 00:41:12,166
-Thank you so much
for being with us, Chef.
-Thank you, Chef.
1023
00:41:12,166 --> 00:41:14,066
-[Marc] Thank you.
-Good luck.
1024
00:41:14,066 --> 00:41:17,367
[Jeffrey] I'm proud of being
able to show who I am.
1025
00:41:17,367 --> 00:41:20,800
I've definitely got a little
bit more confident
in my instincts.
1026
00:41:20,800 --> 00:41:23,266
You know, I'm gonna take that
in the future endeavors.
1027
00:41:25,400 --> 00:41:28,767
[Ted] And that means,
Chef Alexia, you are
the Chopped champion.
1028
00:41:28,767 --> 00:41:31,166
-Woo! Yes! Whoo!
-[Ted] Congratulations.
1029
00:41:31,166 --> 00:41:33,767
Thank you.
Thank you very much.
1030
00:41:33,767 --> 00:41:37,266
I worked extra hours,
I came in before anybody else.
1031
00:41:37,266 --> 00:41:39,667
On my day off, I come in
and created dishes.
1032
00:41:39,667 --> 00:41:44,433
And all that hard work
that I... Away from my kids
has definitely paid off.
1033
00:41:45,266 --> 00:41:47,900
This win proves
all the hard work
1034
00:41:47,900 --> 00:41:51,100
I've put throughout
my career has paid off.
1035
00:41:51,100 --> 00:41:53,967
Personally, winning this means
1036
00:41:53,967 --> 00:41:57,367
I can set my eyes
on a bigger goal
1037
00:41:57,367 --> 00:41:59,867
and I can go after it
and I can achieve it.