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. 11 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. 13 00:00:23,367 --> 00:00:24,767 [Ted] ...you will be chopped. 14 00:00:24,767 --> 00:00:26,100 Welcome to Chopped. 15 00:00:26,100 --> 00:00:27,066 [Fariyal] Wow! 16 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. 18 00:00:35,867 --> 00:00:39,567 I always loved cooking, always wanted to go to culinary school. 19 00:00:39,567 --> 00:00:43,667 My style of cooking is fun, lots of spices, 20 00:00:43,667 --> 00:00:45,567 with lots of bold flavors, 21 00:00:45,567 --> 00:00:48,500 and definitely lot of my personality. 22 00:00:48,500 --> 00:00:52,367 Working in many different amazing restaurants in New York City, 23 00:00:52,367 --> 00:00:54,700 all that experience and all that flavors I learnt, 24 00:00:54,700 --> 00:00:56,066 I'm gonna bring it together. 25 00:01:01,800 --> 00:01:03,967 I am a force to be reckoned with. 26 00:01:03,967 --> 00:01:06,967 I bring a whole new style of cooking to the game. 27 00:01:06,967 --> 00:01:09,667 I do it like upscale, Southern flair. 28 00:01:09,667 --> 00:01:12,166 Intricate things, I do whimsically. 29 00:01:12,166 --> 00:01:14,467 And it all comes back to the roots of Alabama. 30 00:01:14,467 --> 00:01:17,400 I've been working in professional kitchens since I was 14 years old. 31 00:01:17,400 --> 00:01:20,367 My training is from the trenches. 32 00:01:20,367 --> 00:01:23,400 I know I have the soul, the passion and the pride to win. 33 00:01:23,400 --> 00:01:24,767 Whatever it's gonna take to win. 34 00:01:24,767 --> 00:01:26,600 If it takes a peeled banana on the floor 35 00:01:26,600 --> 00:01:29,367 to make someone slip, it might happen. I'm just saying. 36 00:01:31,266 --> 00:01:33,567 [Theo] Ooh, that smells so good. I love cumin. 37 00:01:33,567 --> 00:01:36,567 I don't try to stick to a lot of traditional things. 38 00:01:36,567 --> 00:01:39,600 So I would say my food is fusion, international, 39 00:01:39,600 --> 00:01:42,367 and just overall, more modern. 40 00:01:42,367 --> 00:01:46,600 Well, is there anything better than the sound of lamb sizzling? Look at that. 41 00:01:46,600 --> 00:01:48,767 I went to a technical high school 42 00:01:48,767 --> 00:01:50,166 where we had to pick a trade. 43 00:01:50,166 --> 00:01:52,166 So I fell in love with the culinary trade. 44 00:01:52,166 --> 00:01:54,567 So, I've traveled countless countries. 45 00:01:54,567 --> 00:01:57,500 Number one thing it's caught me is people and how they eat. 46 00:01:57,500 --> 00:01:58,867 Couscous salad is done. 47 00:01:58,867 --> 00:02:00,567 I think when it comes to my style, 48 00:02:00,567 --> 00:02:03,667 I exist very boldly and I'm very confident in what I do. 49 00:02:03,667 --> 00:02:06,634 And I think that it's really reflective in my cuisine. 50 00:02:10,567 --> 00:02:12,667 [Keyhone] Growing up in a Caribbean-American household, 51 00:02:12,667 --> 00:02:15,266 I definitely grew up having a ton of good food, 52 00:02:15,266 --> 00:02:17,900 bold flavors, a lot of light cuisine. 53 00:02:17,900 --> 00:02:20,100 As a private chef, I've had clients 54 00:02:20,100 --> 00:02:23,000 that are comedian, athletes, corporate. 55 00:02:23,000 --> 00:02:26,100 But prior to that, I was actually trying to go pro for soccer. 56 00:02:26,100 --> 00:02:29,266 So, yeah, I most definitely have a competitive side. 57 00:02:29,266 --> 00:02:31,467 I'm ready to win this. I know I'm gonna take this home with me. 58 00:02:31,467 --> 00:02:33,567 The other chefs should watch out for me, 59 00:02:33,567 --> 00:02:35,634 because I'm sure they're great where they're from, but today's my time. 60 00:02:36,567 --> 00:02:37,567 I'm not here to make any friends. 61 00:02:37,567 --> 00:02:39,033 I'm trying to get this money and dip. 62 00:02:41,700 --> 00:02:42,800 -Hello. -Well, hello, chefs. 63 00:02:42,800 --> 00:02:44,367 -Hello. -[Ted] What's going on? 64 00:02:44,367 --> 00:02:46,467 -How are you? -I'm so happy to be here. 65 00:02:46,467 --> 00:02:47,600 [Ted] Oh, we're happy to have you. 66 00:02:47,600 --> 00:02:49,166 -Wait until you see that basket. -Hold that thought. 67 00:02:49,166 --> 00:02:50,667 [all laughing] 68 00:02:52,300 --> 00:02:53,200 [Ted] What brings you here? 69 00:02:53,200 --> 00:02:55,100 -To win. -To win the money. 70 00:02:55,100 --> 00:02:56,567 Okay. 71 00:02:56,567 --> 00:02:58,367 There will be three rounds. 72 00:02:58,367 --> 00:03:00,600 Mandatory mystery ingredients. 73 00:03:00,600 --> 00:03:04,000 If your dish doesn't cut it, you will be chopped. 74 00:03:04,000 --> 00:03:05,934 Not me. I'm not being chopped. 75 00:03:06,400 --> 00:03:07,667 Definitely not happening. 76 00:03:07,667 --> 00:03:10,367 Okay, let's see what this first basket has in store for you. 77 00:03:14,600 --> 00:03:15,567 Open 'em up. 78 00:03:16,367 --> 00:03:18,400 -You've got... -Wow. 79 00:03:18,400 --> 00:03:20,200 What is that? 80 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. 82 00:03:25,467 --> 00:03:26,433 [Ted] Fairy toast. 83 00:03:27,567 --> 00:03:29,333 Little sprinkle bread, that's crazy. 84 00:03:30,300 --> 00:03:32,133 These look like maybe... 85 00:03:33,367 --> 00:03:35,000 -pink lemon. -[Ted] Pink lemons. 86 00:03:35,000 --> 00:03:36,467 [groans] Ouch. 87 00:03:36,467 --> 00:03:38,500 -[Ted] That did not go in your eye. -That did get in my eye. 88 00:03:38,500 --> 00:03:41,400 -[Ted] Oh, good. Here, give me that. -Getting used to them now. 89 00:03:41,400 --> 00:03:42,533 [Jeffrey laughs] 90 00:03:43,066 --> 00:03:43,967 [Ted] And mostarda. 91 00:03:45,066 --> 00:03:47,233 "Candied fruit in mustard syrup." Beautiful. 92 00:03:48,767 --> 00:03:51,266 Twenty minutes to create great plates. 93 00:03:51,266 --> 00:03:52,934 We're gonna do this. 94 00:03:56,166 --> 00:03:57,266 Clock starts now. 95 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. 98 00:04:02,800 --> 00:04:05,467 [Ted] Geoffrey, Marc, you're joined by a special guest judge, 99 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, 101 00:04:10,000 --> 00:04:11,967 Chef Fariyal Abdullahi. 102 00:04:11,967 --> 00:04:13,667 -Welcome back, Chef. -Thank you so much. 103 00:04:13,667 --> 00:04:14,967 I'm very excited to be here again. 104 00:04:14,967 --> 00:04:16,800 How do you like your stone crab claws? 105 00:04:16,800 --> 00:04:18,467 You don't have to do much with the stone crabs. 106 00:04:18,467 --> 00:04:20,066 Just let it shine. 107 00:04:20,066 --> 00:04:23,200 [Geoffrey] What they have there is one of the greatest ingredients 108 00:04:23,200 --> 00:04:24,800 that God gives us, it's stone crabs. 109 00:04:24,800 --> 00:04:27,367 They are unbelievable. They are so sweet. 110 00:04:27,367 --> 00:04:29,166 So amazing, as they're already cooked 111 00:04:29,166 --> 00:04:30,467 all you do is crack 'em. 112 00:04:30,467 --> 00:04:32,300 Stone crabs are the caviar of the sea. 113 00:04:32,300 --> 00:04:34,433 But, Chef Geoffrey, isn't caviar the caviar of the sea? 114 00:04:35,300 --> 00:04:37,166 [Fariyal chuckles] You know what? 115 00:04:37,166 --> 00:04:39,133 -It eats well with lobsters. -[Geoffrey] Yes, it does. 116 00:04:41,166 --> 00:04:43,166 Oh, my gosh, I'm putting so many shells in this. 117 00:04:43,166 --> 00:04:46,066 I'm breaking it, and also getting shells. I have to pick out shells. 118 00:04:46,066 --> 00:04:48,400 -[Marc] Love it. Love it. -We got this, guys. We got this. 119 00:04:48,400 --> 00:04:50,867 This kitchen is the most intense kitchen I've ever been in. 120 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 123 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. 125 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. 128 00:05:10,500 --> 00:05:13,233 And given 20 minutes, I'm gonna see what I can do. 129 00:05:14,266 --> 00:05:17,467 A little stress, but pressure makes diamonds. 130 00:05:17,467 --> 00:05:19,000 I am a big hunter, fisherman. 131 00:05:19,000 --> 00:05:20,100 My brother is a boat captain. 132 00:05:20,100 --> 00:05:21,266 I see these all the time. 133 00:05:21,266 --> 00:05:22,700 I might have even fished for them. 134 00:05:22,700 --> 00:05:24,567 So it's the perfect opportunity for me. 135 00:05:24,567 --> 00:05:26,066 [Ted] Jeffrey, what're you making? 136 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. 139 00:05:35,400 --> 00:05:36,567 We'll see how that goes. 140 00:05:36,567 --> 00:05:38,500 [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. 143 00:05:42,867 --> 00:05:45,000 -[Ted] Wow. Well, now that's... -That's how popular it is. 144 00:05:45,000 --> 00:05:46,367 -[Ted] ...saying something. -It is. 145 00:05:46,367 --> 00:05:48,867 -It's butter with nonpareil sprinkles on it, you know? -Yeah. 146 00:05:48,867 --> 00:05:50,000 It's a unicorn food. 147 00:05:50,000 --> 00:05:52,367 -Unicorns like to eat it. -Oh, my gosh. 148 00:05:52,367 --> 00:05:54,400 -Oh? -[Marc] Yeah. 149 00:05:54,400 --> 00:05:55,767 [Alexia] You got it, guys. You got it. 150 00:05:55,767 --> 00:05:56,967 -Come on. Keep pushing. -[Theo] Whoo! 151 00:05:56,967 --> 00:05:58,700 It's the first round. It's only the first round, guys. 152 00:05:58,700 --> 00:06:00,166 [Jeffrey] Let's go. Let's go. 153 00:06:00,166 --> 00:06:04,567 We definitely do not have fairy toast in Mongolia. 154 00:06:04,567 --> 00:06:08,567 When I got to this country, I was a 17 years old exchange student. 155 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, 159 00:06:19,266 --> 00:06:20,867 chasing my American dream. 160 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. 162 00:06:25,166 --> 00:06:26,467 Yes! 163 00:06:26,467 --> 00:06:28,500 [Alexia] Stone crab is already cooked. 164 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. 171 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. 174 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. 176 00:06:55,667 --> 00:06:56,600 They're pretty. 177 00:06:56,600 --> 00:06:58,400 -[Geoffrey] Keyhone. -Yes. 178 00:06:58,400 --> 00:06:59,900 What are you doing? 179 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 183 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.