1 00:00:01,100 --> 00:00:03,734 [Ted] This is surely a battle that will go down in 2 00:00:03,800 --> 00:00:05,100 "Chopped" history. 3 00:00:08,867 --> 00:00:13,000 16 "Chopped" champions, handpicked by four iconic 4 00:00:13,000 --> 00:00:15,467 "Chopped" judges, battled it out. 5 00:00:15,467 --> 00:00:17,166 [contestant] Ah yeah! 6 00:00:17,166 --> 00:00:18,100 Woo! 7 00:00:18,100 --> 00:00:21,333 [Ted] Now the four who prevailed are back. 8 00:00:21,400 --> 00:00:24,166 And the judges who put their reputations on the line 9 00:00:24,166 --> 00:00:27,433 will cook beside them as their sous chefs. 10 00:00:27,500 --> 00:00:28,867 -Yes, chef. -What is the idea? 11 00:00:28,867 --> 00:00:29,700 What's the plan? 12 00:00:29,700 --> 00:00:32,266 I am following your lead all the way. 13 00:00:32,266 --> 00:00:34,433 [contestant] It's about to get real, real fast. 14 00:00:34,500 --> 00:00:35,567 Who do you want? Talk to me. 15 00:00:35,567 --> 00:00:37,233 [contestant #2] I have to destroy my competition. 16 00:00:37,300 --> 00:00:39,667 This is the ultimate cooking show right here. 17 00:00:39,667 --> 00:00:42,467 They're feeling pride and pressure. 18 00:00:42,467 --> 00:00:44,033 [contestant #3] This is my time. 19 00:00:46,000 --> 00:00:49,266 -$50,000 on the line. -[Ted] Alex looks worried. 20 00:00:49,266 --> 00:00:51,734 Ow! Oh, my god. 21 00:00:52,867 --> 00:00:53,867 [banging] 22 00:00:53,867 --> 00:00:55,400 -[clattering] -Oh! 23 00:00:55,900 --> 00:00:59,467 [Ted] Prepare for an epic showdown like none we've ever seen. 24 00:00:59,467 --> 00:01:02,000 This is where legends are made! 25 00:01:02,767 --> 00:01:06,300 [Ted] This is the "Chopped" Legends grand finale. 26 00:01:09,100 --> 00:01:10,934 All day, baby. All day. 27 00:01:17,000 --> 00:01:19,367 We made it to the end, and now here we are, 28 00:01:19,367 --> 00:01:23,533 the opportunity to be the first legend of "Chopped" ever. 29 00:01:23,600 --> 00:01:25,867 We have the opportunity to be the first one, and then once 30 00:01:25,867 --> 00:01:28,734 we're the first one, then nobody else can ever have it. 31 00:01:28,800 --> 00:01:30,066 I'm the chef here. 32 00:01:30,066 --> 00:01:32,266 If I put something on the plate and it's not perfect, even if 33 00:01:32,266 --> 00:01:34,734 Scott made it, it's on me. -[Scott] I'm here for you. 34 00:01:34,800 --> 00:01:38,066 I am following your lead all the way. 35 00:01:38,066 --> 00:01:41,367 I've got some tricks up my sleeve, and I'm ready to really 36 00:01:41,367 --> 00:01:42,600 show those off. 37 00:01:43,500 --> 00:01:44,767 Let's do this. 38 00:01:44,767 --> 00:01:46,767 I am super pumped heading into the finale. 39 00:01:46,767 --> 00:01:49,467 I am so excited to be chosen by Chris, 40 00:01:49,467 --> 00:01:52,333 but the competition is next level. 41 00:01:52,400 --> 00:01:55,266 Not only am I going up against three other "Chopped" champions, 42 00:01:55,266 --> 00:01:58,467 but three other legendary judges. 43 00:01:58,467 --> 00:02:01,867 I have competed against Alex and Maneet, and they're both 44 00:02:01,867 --> 00:02:02,834 very, very good. 45 00:02:02,834 --> 00:02:05,233 So I gotta step up my game to match theirs. 46 00:02:05,300 --> 00:02:06,467 Definitely gonna put you to work. 47 00:02:06,467 --> 00:02:08,600 I love it. I'm in, let's go. 48 00:02:10,500 --> 00:02:13,367 Now that I'm in this finale, pressure's on. 49 00:02:13,367 --> 00:02:16,667 But to become a legend? That's truly legendary. 50 00:02:16,667 --> 00:02:19,066 This competition's about to be insane. 51 00:02:19,066 --> 00:02:20,567 Hope everyone's ready for it. 52 00:02:20,567 --> 00:02:23,767 Looks like the tables have turned. 53 00:02:23,767 --> 00:02:25,667 Having Maneet as a sous chef in the finale 54 00:02:25,667 --> 00:02:28,867 is unreal. She's humble, wise. 55 00:02:28,867 --> 00:02:30,834 Talk about someone that's really an icon. 56 00:02:30,900 --> 00:02:32,967 I'm ready to go up against anybody and everybody, 57 00:02:32,967 --> 00:02:36,500 especially with flavors. -Let's bring it home. Boom! 58 00:02:38,166 --> 00:02:42,233 I am in a room full of titans of our industry, but I plan on 59 00:02:42,300 --> 00:02:43,734 taking home the title of "legend." 60 00:02:43,800 --> 00:02:44,600 How are we feeling? 61 00:02:44,600 --> 00:02:46,567 It's weird calling you a sous-chef. 62 00:02:46,567 --> 00:02:48,033 Oh, no, don't be silly. 63 00:02:48,100 --> 00:02:50,000 Alex is quite a presence in the kitchen. 64 00:02:50,000 --> 00:02:52,367 I feel this weight to do well for her. 65 00:02:52,367 --> 00:02:53,967 [Alex] I think we know our judges, 66 00:02:53,967 --> 00:02:55,433 and so they're gonna just be -Yeah. 67 00:02:55,500 --> 00:02:58,100 looking at, is it overcooked? Is it cut properly? 68 00:02:58,100 --> 00:03:00,634 [Hosea] Right. This is my time. 69 00:03:00,700 --> 00:03:03,567 I am not leaving here without that money. 70 00:03:03,567 --> 00:03:05,100 This is gonna be wild. 71 00:03:08,400 --> 00:03:11,266 Hello, "Chopped" champions and "Chopped" judges. 72 00:03:11,266 --> 00:03:13,100 -[Ted] Welcome back. -Thank you, Ted. 73 00:03:13,100 --> 00:03:14,634 -Thank you, Ted. -Good to be here, Ted, thank you. 74 00:03:14,700 --> 00:03:15,567 -Good to be here. -Boom boom. 75 00:03:15,567 --> 00:03:16,667 [Ted] Now, the tables have been turned 76 00:03:16,667 --> 00:03:18,834 a bit here because the judges 77 00:03:18,900 --> 00:03:22,266 are taking a sous chef role and supporting while 78 00:03:22,266 --> 00:03:24,867 the champions take charge. -Got that? 79 00:03:24,867 --> 00:03:26,667 -Yes, chef. -Got it. 80 00:03:26,667 --> 00:03:29,166 [Ted] But also know that we want excellence at 81 00:03:29,166 --> 00:03:30,333 the highest level. 82 00:03:30,333 --> 00:03:34,533 The champion who wins here will score $25,000 for charity 83 00:03:34,600 --> 00:03:39,867 and $25,000 to keep, plus the rarefied title of 84 00:03:39,867 --> 00:03:41,333 "Chopped" Legend. 85 00:03:41,400 --> 00:03:42,834 You can write that check right now, Ted. 86 00:03:42,900 --> 00:03:43,934 [laughing] 87 00:03:44,000 --> 00:03:45,100 Let's see what you got. 88 00:03:46,166 --> 00:03:47,166 -Oh. -You're kidding. 89 00:03:47,166 --> 00:03:48,867 -Whoa. -No idea what that is. 90 00:03:48,867 --> 00:03:51,567 [Ted] And you've got pork blood ice cream. 91 00:03:51,567 --> 00:03:53,467 -[Hosea] What? -[Alex] Blood ice cream. 92 00:03:53,467 --> 00:03:54,634 Uh... 93 00:03:54,700 --> 00:03:56,367 -[Ted] Sorrel. -[Maneet] OK. 94 00:03:56,367 --> 00:03:59,367 -All right, looks good, too. -Beautiful. 95 00:03:59,367 --> 00:04:01,467 -Omelet? -Yep. 96 00:04:01,467 --> 00:04:02,567 [Ted] A tornado omelet. 97 00:04:02,567 --> 00:04:04,767 -OK. -Whoa. 98 00:04:04,767 --> 00:04:06,133 -Whoa. -Tongue, tongue. 99 00:04:06,133 --> 00:04:10,100 -[Ted] And beef tongue. -[Christopher] Why would you do this to us? 100 00:04:10,100 --> 00:04:13,500 [Ted] As usual, this will be a 20-minute appetizer round. 101 00:04:16,166 --> 00:04:17,834 Clock starts now. 102 00:04:17,900 --> 00:04:19,166 What do you want? Tell me, talk to me. 103 00:04:19,166 --> 00:04:20,433 [indistinct] the miso paste. 104 00:04:20,500 --> 00:04:21,834 Give me some of those cannelloni beans. 105 00:04:21,900 --> 00:04:22,834 I'll make a salsa verde. 106 00:04:22,834 --> 00:04:25,533 Yeah, make a salsa verde and make a crema. 107 00:04:25,600 --> 00:04:26,500 We'll stuff them. 108 00:04:26,500 --> 00:04:27,667 We're gonna do a little stir-fried rice. 109 00:04:27,667 --> 00:04:29,467 Work while you talk. Work while you talk. 110 00:04:29,467 --> 00:04:31,667 Behind, coming through. 111 00:04:31,667 --> 00:04:36,166 Amanda, Tiffani, Marcus, it is the finale of our first-ever 112 00:04:36,166 --> 00:04:38,667 "Chopped" Legends Tournament. -Yes! 113 00:04:38,667 --> 00:04:40,934 -Oh, rice. -Hmm, interesting. 114 00:04:41,000 --> 00:04:43,433 Do we fry the rice and make a crispy topping for it? 115 00:04:43,500 --> 00:04:44,934 -I like that, I like that. -Yeah. 116 00:04:45,000 --> 00:04:46,266 This is the big game of cooking. 117 00:04:46,266 --> 00:04:47,233 Yes. 118 00:04:47,233 --> 00:04:48,567 [Marcus] Think about what's on the line here. 119 00:04:48,567 --> 00:04:51,634 Who doesn't want to be a "Chopped" Legend? 120 00:04:51,700 --> 00:04:53,166 And also, there's $50,000! 121 00:04:53,166 --> 00:04:55,567 $25,000 for your charity, $25,000 for you, 122 00:04:55,567 --> 00:04:57,533 and we're picking you up out of the universe and saying, 123 00:04:57,600 --> 00:05:01,433 "You, you're the legend." -Yes, the first one. 124 00:05:01,500 --> 00:05:02,967 The first one. 125 00:05:02,967 --> 00:05:04,333 How thick do you want them? 126 00:05:04,400 --> 00:05:06,233 -About like that, yeah, yeah. -Like that thick? 127 00:05:06,300 --> 00:05:07,634 [Scott] Sara immediately takes charge. 128 00:05:07,700 --> 00:05:09,667 I know that I got to start on the beef tongue. 129 00:05:09,667 --> 00:05:11,767 Giddy up. Let's go. 130 00:05:11,767 --> 00:05:12,934 -Nice slices like that. -Yes, Chef. 131 00:05:12,934 --> 00:05:17,667 For me, what makes a legend is someone who is that bright 132 00:05:17,667 --> 00:05:20,166 light on the hill that people talk about. 133 00:05:20,166 --> 00:05:25,533 Someone who is the example. That's what a legend is to me. 134 00:05:25,600 --> 00:05:26,967 Awesome. 135 00:05:27,367 --> 00:05:30,066 [Sara] We're gonna make a five-spice beef tongue with 136 00:05:30,066 --> 00:05:35,166 fried rice, sorrel salsa verde, and a pork blood aioli. 137 00:05:35,166 --> 00:05:37,266 I want it to be like kind of broken up. 138 00:05:37,266 --> 00:05:39,033 -Garlic too? Half a clove of garlic? -Yeah, go for it. 139 00:05:39,100 --> 00:05:42,467 A sous chef should always take as much off the plate of 140 00:05:42,467 --> 00:05:45,233 the chef as possible. -[Sara] You love this. 141 00:05:45,300 --> 00:05:46,100 I do this for you. 142 00:05:46,100 --> 00:05:47,567 But listen, these are my friends. 143 00:05:47,567 --> 00:05:48,700 These are my peers. 144 00:05:48,700 --> 00:05:50,767 And if I do something wrong, they are gonna take great 145 00:05:50,767 --> 00:05:52,800 pleasure in letting me know about it. 146 00:05:54,467 --> 00:05:56,867 -I brought chorizo if you want to use it, -OK good, great. 147 00:05:56,867 --> 00:05:58,066 but if you don't, that's fine too. 148 00:05:58,066 --> 00:06:02,567 [Kat] To have Chris next to me as my sous chef with all of 149 00:06:02,567 --> 00:06:04,467 his skill, I'm very excited about this. 150 00:06:04,467 --> 00:06:06,433 [Chris] I haven't been a sous chef for 30 years. 151 00:06:06,500 --> 00:06:09,166 And so giving up that control is probably not gonna be that 152 00:06:09,166 --> 00:06:11,533 easy, but it's all about pride. 153 00:06:11,600 --> 00:06:13,300 We don't want to lose to our peers. 154 00:06:14,467 --> 00:06:15,333 Let's do a taco. 155 00:06:15,333 --> 00:06:17,066 We're gonna do the crispy rice with it. 156 00:06:17,066 --> 00:06:20,133 -OK, yeah, I like it. -[Kat] I live in Los Angeles. 157 00:06:20,200 --> 00:06:22,600 I see the beef tongue, and I think tacos. 158 00:06:24,000 --> 00:06:28,533 We are making a beef tongue taco with a sorrel salsa verde, 159 00:06:28,600 --> 00:06:32,133 a pork blood crema, and crispy rice. 160 00:06:33,367 --> 00:06:35,867 I'm doing the beef tongue. You're doing the salsa verde. 161 00:06:35,867 --> 00:06:37,567 Let's show them what we got, right? 162 00:06:37,567 --> 00:06:39,767 I've got queso fresco. How do you feel about that? 163 00:06:39,767 --> 00:06:41,567 Yeah, I love it, love it, love it. 164 00:06:41,567 --> 00:06:42,400 What are you planning? 165 00:06:42,400 --> 00:06:44,266 We're gonna highlight these tongues. 166 00:06:44,266 --> 00:06:47,266 Beans and rice plays well in both of our cultures, 167 00:06:47,266 --> 00:06:49,667 so I'm thinking beans and franks because that's what 168 00:06:49,667 --> 00:06:51,000 I grew up with. 169 00:06:51,000 --> 00:06:53,367 We're making beef tongue medallions with pork blood 170 00:06:53,367 --> 00:06:56,166 cannellini beans, a sorrel chimichurri sauce with 171 00:06:56,166 --> 00:06:58,433 sorrel apple salad, and a crispy rice. 172 00:06:58,500 --> 00:07:00,767 [Maneet] What else? What's next? Talk to me. 173 00:07:00,767 --> 00:07:02,867 -It's working, Chef. Working good. -OK. 174 00:07:02,867 --> 00:07:05,567 [Tiffani] Chris and Maneet have become one team. 175 00:07:05,567 --> 00:07:08,433 -She's a bouncy assassin. -A bouncy ninja. 176 00:07:08,500 --> 00:07:09,867 -Chef! -Yes? 177 00:07:09,867 --> 00:07:11,667 Grab me some chicken stock. 178 00:07:11,667 --> 00:07:13,233 Chicken stock. 179 00:07:13,300 --> 00:07:14,133 Feeling good? 180 00:07:14,133 --> 00:07:16,266 Oh, I'm feeling good. We got a plan. 181 00:07:16,266 --> 00:07:19,367 [Alex] There's a lot of dramatic ingredients, but I'm with him. 182 00:07:19,367 --> 00:07:20,200 I'm his sous chef. 183 00:07:20,200 --> 00:07:21,900 Whatever he says, that's what I do. 184 00:07:24,066 --> 00:07:27,433 [Hosea] We're making stuffed cabbage with rice and beef tongue 185 00:07:27,500 --> 00:07:29,400 and a pork blood ice cream sauce. 186 00:07:30,867 --> 00:07:33,000 So for the filling, I dice up the beef tongue. 187 00:07:33,000 --> 00:07:36,066 I add the rice from the tornado omelet. 188 00:07:36,066 --> 00:07:37,700 [Alex] Keep your cool, be calm. 189 00:07:39,100 --> 00:07:42,834 Chefs, champs, less than 14 minutes on the clock. 190 00:07:44,900 --> 00:07:47,667 [Scott] You know, I used the sorrel in the salsa verde. 191 00:07:47,667 --> 00:07:50,233 Sara tasted it, and she's really happy with it. 192 00:07:50,300 --> 00:07:51,967 -Good, good. -All right. 193 00:07:51,967 --> 00:07:53,867 [Tiffani] Scott and Sarah are just working in lockstep. 194 00:07:53,867 --> 00:07:55,266 [Amanda] I just want to watch. 195 00:07:55,266 --> 00:07:58,100 This is the ultimate cooking show right here. 196 00:07:59,367 --> 00:08:03,667 [Alex] I literally add over half of that pig blood ice cream 197 00:08:03,667 --> 00:08:04,900 into the shallots. 198 00:08:05,867 --> 00:08:07,467 Start stuffing. Start stuffing. 199 00:08:07,467 --> 00:08:09,133 -I'm doing it. -[Alex] Go ahead, keep going. 200 00:08:09,200 --> 00:08:10,233 [Hosea] They look good. 201 00:08:11,000 --> 00:08:12,500 -You OK? -[Hosea] I'm good. 202 00:08:13,066 --> 00:08:15,934 -Are they braising those cabbage rolls in pork blood? -Yeah. 203 00:08:16,000 --> 00:08:18,266 -Yes. -I am so impressed. 204 00:08:18,266 --> 00:08:20,567 [Tiffani] So the pork blood ice cream is actually delicious. 205 00:08:20,567 --> 00:08:23,467 It's cream, a little bit of cardamom, cinnamon, 206 00:08:23,467 --> 00:08:25,767 vanilla, and it's just substituting the egg yolks for 207 00:08:25,767 --> 00:08:28,333 pork blood, which has the same level of coagulant 208 00:08:28,400 --> 00:08:29,934 and viscosity of egg yolks. 209 00:08:31,200 --> 00:08:32,667 [Ted] 10 minutes, chefs. 210 00:08:33,867 --> 00:08:37,266 [Maneet] So we decide to go ahead and make this chimichurri. 211 00:08:37,266 --> 00:08:39,266 What else? What's next? Talk to me. 212 00:08:39,266 --> 00:08:42,166 [Christopher] From the tornado omelet, putting the rice component in 213 00:08:42,166 --> 00:08:45,433 the fryer. I'm cooking for On The Rise. 214 00:08:45,500 --> 00:08:48,567 This particular non-profit is focused on taking people from 215 00:08:48,567 --> 00:08:51,433 homelessness to homes, and I just want to see them do 216 00:08:51,500 --> 00:08:53,300 well, and I also want to see them be supported. 217 00:08:56,900 --> 00:09:01,667 [Chris] So I'm gonna handle the pork blood crema, while Kat handles 218 00:09:01,667 --> 00:09:02,967 the fried rice. 219 00:09:02,967 --> 00:09:04,266 But my biggest concern is 220 00:09:04,266 --> 00:09:05,467 just the clock, the clock, the clock, 221 00:09:05,467 --> 00:09:06,634 the clock, the clock. 222 00:09:06,634 --> 00:09:08,767 It's uh -- whose -- are you guys done with the fryer here? 223 00:09:08,767 --> 00:09:10,700 -[Christopher] No. -Heard. 224 00:09:11,567 --> 00:09:14,734 When I get to the fryer, it is occupied, so I need to wait. 225 00:09:15,867 --> 00:09:17,166 At this point, I'm worried about time. 226 00:09:17,166 --> 00:09:18,100 It's stressful. 227 00:09:18,100 --> 00:09:20,934 It's not only my reputation, it's Chris's. 228 00:09:27,767 --> 00:09:30,333 Chefs, five minutes left on that clock. 229 00:09:32,567 --> 00:09:34,100 I need to get into this fryer. 230 00:09:34,100 --> 00:09:37,333 I'm not freaking out yet, but I'm borderline. 231 00:09:38,767 --> 00:09:42,000 It's finally free, so I'm able to start frying my rice. 232 00:09:45,867 --> 00:09:48,667 [Sara] So I want to make a pork blood aioli. 233 00:09:48,667 --> 00:09:53,266 I'm not sure that Scott is super into it, but I'm the boss 234 00:09:53,266 --> 00:09:58,066 here, so I tell him, "Scott, make me a pork blood aioli." 235 00:09:58,066 --> 00:10:00,634 [Scott] I have no problem with the sous-chef role. 236 00:10:00,700 --> 00:10:02,133 -Yeah? -Better. 237 00:10:02,867 --> 00:10:04,133 Much better. 238 00:10:04,967 --> 00:10:06,133 Okay. 239 00:10:06,133 --> 00:10:08,567 Behind you, behind you, behind, behind, behind, behind. 240 00:10:08,567 --> 00:10:13,033 [Maneet] The dish needs some sort of salad, and Granny Smith apple 241 00:10:13,100 --> 00:10:14,700 would be a great idea. 242 00:10:15,567 --> 00:10:17,533 -Start the plating. -Don't worry. 243 00:10:17,600 --> 00:10:20,166 -I'm gonna do you proud. -One minute, chefs! 244 00:10:20,166 --> 00:10:22,967 Let's go! This is where legends are made! 245 00:10:22,967 --> 00:10:25,066 -How do you want to build this? -[Tiffani] Go, go! 246 00:10:25,066 --> 00:10:26,767 -[Marcus] Come on, Chef! -[Scott] Oh, that's sexy. 247 00:10:26,767 --> 00:10:30,834 -Put your pan down and do it. -One of you goes home. 248 00:10:30,900 --> 00:10:31,967 -Come on, come on, come on. -Let's go, guys. 249 00:10:31,967 --> 00:10:35,000 [Ted] Work together in these final seconds, chefs. 250 00:10:35,000 --> 00:10:38,166 Ten, nine, eight... 251 00:10:38,166 --> 00:10:41,133 ...seven, six, five... 252 00:10:41,200 --> 00:10:45,333 ...four, three, two, one. 253 00:10:46,166 --> 00:10:48,834 -Time's up. -Whoo! 254 00:10:51,900 --> 00:10:53,533 Silent killers. 255 00:10:54,567 --> 00:10:57,266 [Maneet] I haven't been a sous chef for a very long time, so it took 256 00:10:57,266 --> 00:11:00,667 a little bit of extra control to kind of restrain myself, 257 00:11:00,667 --> 00:11:03,100 but I think I did a decent job. Did I, Chef? 258 00:11:03,100 --> 00:11:04,734 -You did a great job. -OK, great. 259 00:11:10,867 --> 00:11:12,967 [Chris] It was such a short round, we didn't have a lot of time to 260 00:11:12,967 --> 00:11:15,467 really communicate, but we got our plan down really quickly, -Yeah. 261 00:11:15,467 --> 00:11:17,667 and then I just took orders from the chef. 262 00:11:17,667 --> 00:11:19,367 You're an excellent sous chef, thank you. 263 00:11:19,367 --> 00:11:20,634 Oh, thank you, thank you, thank you. 264 00:11:26,100 --> 00:11:29,033 [Ted] Judge-Champ teams, you have arrived at 265 00:11:29,100 --> 00:11:30,100 the chopping block. 266 00:11:30,100 --> 00:11:32,367 For the appetizer round, we gave you pork blood 267 00:11:32,367 --> 00:11:34,266 ice cream, 268 00:11:34,266 --> 00:11:39,000 sorrel, a tornado omelet, and beef tongue. 269 00:11:40,166 --> 00:11:42,166 Chef Kat and Chef Chris, please tell us 270 00:11:42,166 --> 00:11:43,400 what you've made. 271 00:11:43,400 --> 00:11:48,867 We made a beef tongue taco with sorrel salsa verde, pork blood 272 00:11:48,867 --> 00:11:51,300 crema, and crispy fried rice. 273 00:11:52,967 --> 00:11:55,567 [Ted] So how did the two of you manage this round? 274 00:11:55,567 --> 00:11:58,367 We immediately had really great cooking chemistry. 275 00:11:58,367 --> 00:12:02,166 Yeah, we were on the same page, like, very quickly. 276 00:12:02,166 --> 00:12:05,000 Chris, why do you think your champ could be a legend? 277 00:12:05,000 --> 00:12:07,467 I think that she has no problem taking charge and telling me 278 00:12:07,467 --> 00:12:09,767 what to do, so... -[all laughing] 279 00:12:09,767 --> 00:12:11,667 Every chef here is very talented. 280 00:12:11,667 --> 00:12:13,767 It's not gonna be easy, but I think that she has every 281 00:12:13,767 --> 00:12:15,166 chance to be a legend. -Thank you. 282 00:12:15,166 --> 00:12:17,500 -Yeah, that's true. -Right on. 283 00:12:19,200 --> 00:12:21,567 Um... The tongue is delicious. 284 00:12:21,567 --> 00:12:23,367 You render it in the chorizo fat? 285 00:12:23,367 --> 00:12:25,333 -Mm-hmm. -That's really nice. 286 00:12:25,400 --> 00:12:29,100 And I love the salsa verde. It's delicious. 287 00:12:29,100 --> 00:12:32,233 [Tiffani] I am wanting a little bit more of the sorrel. 288 00:12:32,300 --> 00:12:34,734 I do want a little bit of heat, but using the pork blood 289 00:12:34,800 --> 00:12:36,734 ice cream as the crema on the bottom is just 290 00:12:36,800 --> 00:12:39,000 incredibly smart. -Thank you, Chef. 291 00:12:39,000 --> 00:12:41,367 And that fried crispy rice... 292 00:12:41,367 --> 00:12:43,734 Wow. Really delicious. 293 00:12:43,800 --> 00:12:45,867 -This is a great start. -Thank you. 294 00:12:45,867 --> 00:12:47,133 Thank you very much. 295 00:12:48,000 --> 00:12:49,767 [Ted] Next up, Chef Sara and Chef Scott. 296 00:12:49,767 --> 00:12:51,266 Please tell us what you've made. 297 00:12:51,266 --> 00:12:54,367 Today I did a five-spiced beef tongue. 298 00:12:54,367 --> 00:12:58,367 There's a little fried rice, a sorrel salsa verde, 299 00:12:58,367 --> 00:13:00,266 and a pig's blood aioli. 300 00:13:00,266 --> 00:13:02,433 [Ted] Scott, what was it like for you to become 301 00:13:02,500 --> 00:13:04,166 a sous chef again? I think it's been a minute. 302 00:13:04,166 --> 00:13:06,066 Ted, I've been married for 17 years. 303 00:13:06,066 --> 00:13:09,533 I know exactly how to play "back." 304 00:13:10,967 --> 00:13:12,133 That'll do it. 305 00:13:12,200 --> 00:13:13,734 Chef, who are you competing for? 306 00:13:13,800 --> 00:13:16,367 I am playing for Maiden Alley Cinema. 307 00:13:16,367 --> 00:13:20,166 So in Kentucky, we have a local art house cinema that is just 308 00:13:20,166 --> 00:13:22,867 barely hanging on, and so I'm playing for them. 309 00:13:22,867 --> 00:13:24,300 [Ted] All right. 310 00:13:24,300 --> 00:13:27,266 [Tiffani] The beef tongue, it's so soft, and the five spice flavors on 311 00:13:27,266 --> 00:13:30,767 it just melt into that texture that is so lovely. 312 00:13:30,767 --> 00:13:34,367 I didn't know it was possible to create like a duck dish out 313 00:13:34,367 --> 00:13:35,634 of beef tongue. 314 00:13:35,700 --> 00:13:38,066 Because that's really the vibes I'm getting. 315 00:13:38,066 --> 00:13:40,400 It's absolutely delicious. 316 00:13:42,066 --> 00:13:45,266 It's really hard for me to give Scott compliments. 317 00:13:45,266 --> 00:13:47,333 I'm not gonna. I'm not gonna. 318 00:13:47,400 --> 00:13:48,533 I'm not even gonna go there. 319 00:13:48,533 --> 00:13:49,967 By the way, I've noticed you haven't looked at me once. 320 00:13:49,967 --> 00:13:53,233 -[Marcus] No, I -- whatever. -[laughing] 321 00:13:53,300 --> 00:13:54,800 -Well done. -Thank you. 322 00:13:55,867 --> 00:13:56,967 [Tiffani] It's so good. 323 00:13:56,967 --> 00:13:59,467 And then to have that sorrel sauce on it that's just 324 00:13:59,467 --> 00:14:00,767 a bite of refreshment. 325 00:14:00,767 --> 00:14:02,734 Then the pork blood aioli, it's wild. 326 00:14:02,800 --> 00:14:04,400 It all comes together. 327 00:14:04,767 --> 00:14:08,934 [Amanda] It's hard to say anything negative, but the finish of sea 328 00:14:09,000 --> 00:14:11,867 salt over that would have killed it. 329 00:14:11,867 --> 00:14:13,967 Chef Sara, Chef Scott, thank you. 330 00:14:13,967 --> 00:14:16,066 Chef Hosea and Chef Alex. 331 00:14:16,066 --> 00:14:21,767 Today is a stuffed cabbage with rice, tongue, and sorrel. 332 00:14:21,767 --> 00:14:26,500 The sauce is a shallot and blood ice cream sauce. 333 00:14:27,700 --> 00:14:29,934 What was it like for the two of you working together? 334 00:14:30,000 --> 00:14:31,767 We synced really quickly. 335 00:14:31,767 --> 00:14:33,266 We have some serious connection. 336 00:14:33,266 --> 00:14:36,333 Mainly, we both have daughters and I'm here fighting for 337 00:14:36,400 --> 00:14:38,634 my daughter, trying to win money for our charity. 338 00:14:38,700 --> 00:14:40,033 Your charity is Sophie's Neighborhood. 339 00:14:40,100 --> 00:14:41,033 [Hosea] That's right. 340 00:14:41,033 --> 00:14:42,567 My daughter has an extremely rare disease, 341 00:14:42,567 --> 00:14:44,266 one of 30 people in the world. 342 00:14:44,266 --> 00:14:47,433 It's a degenerative genetic condition where she's slowly 343 00:14:47,500 --> 00:14:49,634 losing the bones in her body, but she can still 344 00:14:49,700 --> 00:14:50,600 use her hands. 345 00:14:50,600 --> 00:14:52,233 She still cooks with me in the kitchen. 346 00:14:52,300 --> 00:14:54,467 Any parent would fight like hell for their kid, 347 00:14:54,467 --> 00:14:58,166 and that's why I'm here. -That's a lot. 348 00:14:58,166 --> 00:14:59,433 [Hosea] Yeah. 349 00:15:00,967 --> 00:15:05,000 Alex and Hosea, this is OG confident cooking. 350 00:15:05,000 --> 00:15:09,100 This also has so much complexity, the sour notes. 351 00:15:09,100 --> 00:15:11,667 -This is incredible. -Thank you so much, Chef. 352 00:15:11,667 --> 00:15:13,567 [Amanda] The whole thing is delicious. 353 00:15:13,567 --> 00:15:16,100 When you dig in, you get the satisfying 354 00:15:16,100 --> 00:15:20,233 carbohydrate of the rice wrapped in the juicy cabbage. 355 00:15:21,667 --> 00:15:24,033 -[Tiffani] There's fried shallots on top of this, right? -[Hosea] Correct. 356 00:15:24,100 --> 00:15:27,033 -I want a lot more, and that's textural contrast. -Yeah, yes. 357 00:15:27,100 --> 00:15:27,934 I just want more. 358 00:15:27,934 --> 00:15:32,100 OK, Chef Hosea, Chef Alex, thank you. 359 00:15:32,100 --> 00:15:34,166 Chef Christopher, Chef Maneet, please tell us about 360 00:15:34,166 --> 00:15:35,333 your first course. 361 00:15:35,400 --> 00:15:37,533 You have a beef tongue medallion. 362 00:15:37,600 --> 00:15:40,033 Below that, there's a bean and beef tongue. 363 00:15:40,100 --> 00:15:41,767 You got a sorrel chimichurri sauce. 364 00:15:41,767 --> 00:15:45,333 So the idea behind the dish was beans and franks. 365 00:15:45,400 --> 00:15:47,867 [Ted] How did the two of you divide and conquer? 366 00:15:47,867 --> 00:15:49,233 How did it work? 367 00:15:49,233 --> 00:15:51,000 [Christopher] You just need to know your sous chef has your back. 368 00:15:51,000 --> 00:15:52,100 Like, oui, Chef, thank you, Chef. 369 00:15:52,100 --> 00:15:53,233 OK. 370 00:15:53,233 --> 00:15:55,433 She's like, "What do you need?" That was magical for me. 371 00:15:55,500 --> 00:15:59,066 I Wanted to make sure that Christopher had everything that 372 00:15:59,066 --> 00:16:00,367 he needed at hand. 373 00:16:00,367 --> 00:16:02,667 So just giving him options. 374 00:16:02,667 --> 00:16:05,467 Chef Christopher, how you saw pork 375 00:16:05,467 --> 00:16:09,667 blood ice cream and beef tongue and thought franks and beans, 376 00:16:09,667 --> 00:16:12,233 I will never know -- it's a great idea. 377 00:16:12,300 --> 00:16:13,667 [Tiffani] And having the pork blood 378 00:16:13,667 --> 00:16:16,533 ice cream as the base of the franks and beans -- 379 00:16:16,600 --> 00:16:17,634 just genius. 380 00:16:17,634 --> 00:16:21,734 [Amanda] That crispy rice and that chimichurri, 381 00:16:21,800 --> 00:16:25,166 it's herbal, it has a little kick, it has tons of acid. 382 00:16:25,166 --> 00:16:26,467 [Marcus] The sorrel is just brilliant. 383 00:16:26,467 --> 00:16:29,033 It breaks up everything and makes it a light dish. 384 00:16:29,100 --> 00:16:32,000 But I'm not in love with the amount of 385 00:16:32,000 --> 00:16:34,367 non-basket ingredients. 386 00:16:34,367 --> 00:16:38,033 [Amanda] Apple, I understand why you put it there, but it's distracting 387 00:16:38,100 --> 00:16:40,166 from all the rest of the good stuff on the plate. 388 00:16:40,166 --> 00:16:41,433 [Ted] OK. 389 00:16:45,166 --> 00:16:47,934 I feel great. I feel like we did it. 390 00:16:48,000 --> 00:16:48,900 [Alex] I'm sorry. 391 00:16:48,900 --> 00:16:51,367 Until Ted lifts the cloche, I don't feel 392 00:16:51,367 --> 00:16:52,533 100 about anything. 393 00:16:52,600 --> 00:16:54,567 This is a choose-your-own-adventure, 394 00:16:54,567 --> 00:16:56,300 and we have yet to turn the page. 395 00:16:58,600 --> 00:17:00,233 [Kat] I was feeling absolutely golden. 396 00:17:00,300 --> 00:17:02,367 And then they ran through everyone. 397 00:17:02,367 --> 00:17:04,934 [Chris] Quite frankly, some of those other dishes were extremely 398 00:17:05,000 --> 00:17:06,066 creative, so that's what I'm worried about. 399 00:17:06,066 --> 00:17:07,634 [Kat] Now we're very concerned. 400 00:17:14,667 --> 00:17:18,400 So whose dish is on the chopping block? 401 00:17:30,300 --> 00:17:33,233 Chef Christopher, Chef Maneet, you've been chopped. 402 00:17:33,300 --> 00:17:34,533 Judges? 403 00:17:34,533 --> 00:17:39,333 Chef Christopher, Chef Maneet, it came down to pantry items. 404 00:17:39,400 --> 00:17:44,467 The apple coming in from the pantry was just too much, 405 00:17:44,467 --> 00:17:49,133 and it was disjointed. And so we had to chop you. 406 00:17:50,166 --> 00:17:51,600 -I still love you, Chef. -Thank you. 407 00:17:53,800 --> 00:17:57,166 [Maneet] Very, very, very disappointed, more so in myself. 408 00:17:57,166 --> 00:17:59,533 But in my eyes, he'll always be a legend. 409 00:17:59,600 --> 00:18:03,567 [Christopher] I've done a phenomenal job, Maneet's done a phenomenal job. 410 00:18:03,567 --> 00:18:05,500 And you really can't be mad at that. 411 00:18:09,100 --> 00:18:12,667 [Ted] Mentors and champs, here are the legend-making finale 412 00:18:12,667 --> 00:18:13,900 entree baskets. 413 00:18:16,800 --> 00:18:18,033 Open them up. 414 00:18:18,767 --> 00:18:20,333 Oh, my. 415 00:18:21,300 --> 00:18:24,967 [Ted] And you're looking at our old fragrant friend, durian. 416 00:18:24,967 --> 00:18:26,567 [Kat] Smells pretty strong. 417 00:18:26,567 --> 00:18:29,567 [Ted] You've also got Brussels sprouts on the stalk. 418 00:18:29,567 --> 00:18:32,233 -All right. -[Ted] A whole duck. 419 00:18:33,100 --> 00:18:34,133 Duck, duck, duck. 420 00:18:34,133 --> 00:18:36,367 All right, we can do a million things with this. 421 00:18:36,367 --> 00:18:38,567 That looks like cotton candy, right? 422 00:18:38,567 --> 00:18:41,367 -[Ted] And a cotton candy cake. -[Kat] OK. 423 00:18:41,367 --> 00:18:43,100 [smacking] 424 00:18:43,100 --> 00:18:45,700 [Ted] Entrees are due in half an hour. 425 00:18:46,800 --> 00:18:48,533 -Clock starts now. -[Tiffani] Legendary! 426 00:18:48,600 --> 00:18:51,433 -[Marcus] Go, go, go, go, go, go! -Legendary! 427 00:18:52,367 --> 00:18:53,567 I'm gonna break this down. 428 00:18:53,567 --> 00:18:54,734 We're gonna get lots of duck fat. 429 00:18:54,734 --> 00:18:58,166 Judges, we have $50,000 in prize money on the line here. 430 00:18:58,166 --> 00:18:59,467 Half of it goes to the champ. 431 00:18:59,467 --> 00:19:01,734 The other half goes to a charity of their choice. 432 00:19:01,800 --> 00:19:04,667 It's a war zone in there. They're in this battle. 433 00:19:04,667 --> 00:19:06,033 [thunk] 434 00:19:06,033 --> 00:19:09,166 [Amanda] Also, you have this huge durian that you have to break open. 435 00:19:09,166 --> 00:19:11,667 You have this big Brussels sprout stalk. 436 00:19:11,667 --> 00:19:13,767 You have to get all the Brussels off of it. 437 00:19:13,767 --> 00:19:15,433 You know, you have this big duck that you have to 438 00:19:15,500 --> 00:19:17,667 break down. This is, like, legendary. -Yep. 439 00:19:17,667 --> 00:19:19,367 -Yes. -Big items in the basket. 440 00:19:19,367 --> 00:19:20,867 Totally. 441 00:19:21,400 --> 00:19:23,567 [Tiffani] This entree round is really gonna tell us, like, 442 00:19:23,567 --> 00:19:26,266 where the skill set and the ideas of the champions are. 443 00:19:26,266 --> 00:19:27,266 By the way, Kat? 444 00:19:27,266 --> 00:19:28,367 -Yeah? -We got this. 445 00:19:28,367 --> 00:19:30,667 We got this. We see the durian. 446 00:19:30,667 --> 00:19:34,066 We both realize we love Southeast Asian food 447 00:19:34,066 --> 00:19:37,667 and cooking, and it's another way to weave our story 448 00:19:37,667 --> 00:19:38,967 into this plate. 449 00:19:38,967 --> 00:19:41,934 We just need to do what we do, and if we do what we do, 450 00:19:42,000 --> 00:19:43,433 we're gonna be just fine. 451 00:19:44,000 --> 00:19:47,133 [Kat] We are making a coffee and cinnamon spice duck with 452 00:19:47,200 --> 00:19:49,533 a sweet potato and durian puree. 453 00:19:49,600 --> 00:19:52,800 Brussels sprouts two ways, tossed in a fish sauce caramel. 454 00:19:54,900 --> 00:19:57,033 [Tiffani] People don't love durian because of how it smells. 455 00:19:57,100 --> 00:19:59,867 It smells like blue cheese, garbage feet, but it doesn't 456 00:19:59,867 --> 00:20:01,667 taste like that. -You really like it, though? 457 00:20:01,667 --> 00:20:03,333 I do, I love it. 458 00:20:03,400 --> 00:20:06,233 Today I'm playing for No Us Without You. 459 00:20:06,300 --> 00:20:08,667 They make sure that undocumented workers who are 460 00:20:08,667 --> 00:20:11,500 experiencing food insecurity get fed. 461 00:20:13,266 --> 00:20:15,867 -Coriander. -Yeah, coriander, black pepper. 462 00:20:15,867 --> 00:20:18,567 Heading into the entree round, you got to come out swinging. 463 00:20:18,567 --> 00:20:21,533 Punch 'em in the nose first, as she might say. 464 00:20:22,867 --> 00:20:26,867 -[Alex] Start cooking the duck breast. -Yes, Chef. 465 00:20:26,867 --> 00:20:30,667 [Hosea] We're making pan-seared duck breast with a cotton candy 466 00:20:30,667 --> 00:20:34,667 glaze, roasted Brussels sprouts, durian puree, 467 00:20:34,667 --> 00:20:36,500 and grilled radicchio. 468 00:20:38,000 --> 00:20:40,667 While I start on the duck, Alex is starting on the durian. 469 00:20:40,667 --> 00:20:43,367 -Taste this. -[Hosea] I just love working with Alex. 470 00:20:43,367 --> 00:20:46,100 She's helping me keep focused, and this is more than 471 00:20:46,100 --> 00:20:47,266 just winning. 472 00:20:47,266 --> 00:20:49,367 As the Blues Brothers would say, we're on a mission from 473 00:20:49,367 --> 00:20:52,066 God here, so Alex is definitely helping me keep my eye 474 00:20:52,066 --> 00:20:52,934 on the prize. 475 00:20:52,934 --> 00:20:54,333 [Alex] Figure out what to add to that. 476 00:20:54,400 --> 00:20:55,533 I put some vinegar in it. 477 00:20:56,367 --> 00:20:57,734 -Chef Sara. -Yes, ma'am. 478 00:20:57,800 --> 00:20:59,100 What's the dish plan? What are you guys making? 479 00:20:59,100 --> 00:21:00,967 We're gonna turn this mother out, Tiffani. 480 00:21:00,967 --> 00:21:03,567 -That's what we're doing. -Amazing. 481 00:21:03,567 --> 00:21:07,333 [Sara] I think that Alex and Hosea won the first round. 482 00:21:07,400 --> 00:21:09,467 You can't let them get too far ahead, or they'll stay ahead. 483 00:21:09,467 --> 00:21:11,867 -[Sara] Just glaze the duck when it comes out. -Yes. 484 00:21:11,867 --> 00:21:15,233 We are going to make cotton candy lacquered duck breast, 485 00:21:15,300 --> 00:21:17,233 Brussels sprouts two ways, 486 00:21:17,300 --> 00:21:21,867 and a durian coconut demi-glaze. -Duck is going. 487 00:21:21,867 --> 00:21:23,934 -[Scott] We're good. -[Sara] So we're gonna glaze these. 488 00:21:24,000 --> 00:21:27,066 -Yes, chef. -[Ted] You've got 20 minutes, chefs. 489 00:21:27,066 --> 00:21:30,233 -20 minutes. -[Chris] Heard that. 490 00:21:30,300 --> 00:21:31,934 Down, coming behind, behind, behind, behind. 491 00:21:32,000 --> 00:21:33,934 [Kat] I want to fry some of the Brussels sprouts, 492 00:21:34,000 --> 00:21:36,066 but I also want to serve some of them fresh and shaved. 493 00:21:36,066 --> 00:21:39,000 I love her idea of frying some of the Brussels sprouts, 494 00:21:39,000 --> 00:21:42,133 and she's making a really amazing fish-sauce caramel with 495 00:21:42,200 --> 00:21:43,800 the cotton candy cake. -Mix. 496 00:21:45,066 --> 00:21:47,166 All right, I'm gonna put the fat in here. 497 00:21:47,166 --> 00:21:48,367 Go for it. 498 00:21:48,367 --> 00:21:51,533 [Hosea] I previously competed on the All-American Showdown. 499 00:21:52,400 --> 00:21:56,266 Sara, she beat me just barely, and it made me feel like I had 500 00:21:56,266 --> 00:21:58,667 just let myself down. I let my daughter down. 501 00:21:58,667 --> 00:22:02,734 So I would feel full redemption if I won the title of "Legend." 502 00:22:04,567 --> 00:22:07,000 [Sara] You know, Hosea and I have met here before. 503 00:22:07,000 --> 00:22:11,367 I feel like, so far, I have shown that I am the legend. 504 00:22:11,367 --> 00:22:13,567 Chef, you good with this thickness? 505 00:22:13,567 --> 00:22:14,700 Yeah. 506 00:22:14,700 --> 00:22:17,834 What I love about Brussels sprouts is the versatility. 507 00:22:17,900 --> 00:22:20,066 So I'm gonna roast some of the Brussels sprouts and make 508 00:22:20,066 --> 00:22:23,166 a shaved Brussels salad. -Beautiful. 509 00:22:23,166 --> 00:22:25,600 -Oh, that's good. -[Scott] Money. 510 00:22:26,467 --> 00:22:28,500 Five minutes to get it done, chefs. 511 00:22:31,500 --> 00:22:35,667 [Kat] To go with the duck, Chris is making a spiced orange sauce. 512 00:22:35,667 --> 00:22:37,667 That's just such a classic pairing. 513 00:22:37,667 --> 00:22:39,734 Does it need, like, jam or something? 514 00:22:39,800 --> 00:22:41,667 -Apricot jam? Grab it, grab it. -Ooh! 515 00:22:41,667 --> 00:22:43,667 -That's a fantastic idea, Chef. -Thank you. 516 00:22:43,667 --> 00:22:46,433 [Chris] And Kat totally steps up as the executive chef, 517 00:22:46,500 --> 00:22:48,667 and she says, use apricot preserves. 518 00:22:48,667 --> 00:22:51,367 Brilliant. Just totally brilliant. 519 00:22:51,367 --> 00:22:54,266 -I think this is good, yeah. -Start slicing duck. 520 00:22:54,266 --> 00:22:55,600 I know. I'm on it. 521 00:22:55,600 --> 00:22:58,767 -Three minutes, chefs. Three minutes. -All right, let's go, guys! 522 00:22:58,767 --> 00:23:02,100 [Sara] So we remove the duck. We start to lacquer the skin. 523 00:23:02,100 --> 00:23:03,634 Look at that duck skin. 524 00:23:03,700 --> 00:23:05,767 It's actually perfectly rendered -- mm! 525 00:23:05,767 --> 00:23:07,266 [Amanda] You know it's gonna be good. 526 00:23:07,266 --> 00:23:09,734 If I've ever cooked a better piece of duck, 527 00:23:09,800 --> 00:23:10,567 I don't remember it. 528 00:23:10,567 --> 00:23:12,133 That's your durian coconut cream? 529 00:23:12,200 --> 00:23:13,500 -[Sara] Yes. -Perfect, perfect. 530 00:23:13,500 --> 00:23:17,367 -One single minute on the clock. -[Tiffani] Gotta get plating! 531 00:23:17,367 --> 00:23:18,700 Let's go, guys. 532 00:23:20,000 --> 00:23:22,033 -[Chris] This duck is really nice. -You got this. 533 00:23:22,100 --> 00:23:23,367 You gotta hustle, you gotta hustle. 534 00:23:23,367 --> 00:23:25,400 Come on, come on, come on, come on, come on. 535 00:23:26,900 --> 00:23:29,066 -From champs to legends. -[Ted] Get this done. 536 00:23:29,066 --> 00:23:31,033 [Tiffani] Come on, come on, come on, come on, come on, come on. 537 00:23:31,100 --> 00:23:33,100 -[Ted] Ten...nine... -[Tiffani] Let's go, let's go! 538 00:23:33,100 --> 00:23:35,834 ...eight, seven, six... 539 00:23:35,900 --> 00:23:40,934 five, four, three, two, one. 540 00:23:41,967 --> 00:23:43,066 -Time's up. -Whoa! 541 00:23:43,066 --> 00:23:44,800 -[Marcus] Good job, guys. -[Amanda] Whoa! 542 00:23:48,000 --> 00:23:49,066 Legend. 543 00:23:49,066 --> 00:23:52,000 That went so fast, I can't even recall what I did. 544 00:23:52,000 --> 00:23:54,100 I wish we had another minute for plating. 545 00:23:54,100 --> 00:23:55,767 I know. Me too. 546 00:23:55,767 --> 00:23:57,767 [Alex] Oh, my God. The pressure's unbelievable. 547 00:23:57,767 --> 00:23:59,166 It's like no other thing in the world. 548 00:23:59,166 --> 00:24:01,166 It's like a giant pressure cooker times 20. 549 00:24:01,166 --> 00:24:02,166 Yep. 550 00:24:02,166 --> 00:24:03,634 [deep exhale] 551 00:24:04,367 --> 00:24:05,834 Nicely plated, Chef. 552 00:24:11,467 --> 00:24:17,133 Champs and mentors, in your entree basket, you got durian, 553 00:24:17,200 --> 00:24:20,767 Brussels sprouts on the stalk, whole duck, 554 00:24:20,767 --> 00:24:23,333 and cotton candy cake. 555 00:24:23,400 --> 00:24:26,166 Chef Sara and Chef Scott, what have we got? 556 00:24:26,166 --> 00:24:29,533 So you guys have cotton candy lacquered duck breast, 557 00:24:29,600 --> 00:24:34,033 Brussels sprouts two ways, and a durian coconut demi-glaze. 558 00:24:38,266 --> 00:24:41,934 Um, I find this really disappointing, 559 00:24:43,266 --> 00:24:47,567 because I don't know if I'm gonna ever eat a better dish 560 00:24:47,567 --> 00:24:48,800 on "Chopped." 561 00:24:49,600 --> 00:24:52,100 This is the best dish I've ever had. 562 00:24:53,266 --> 00:24:56,734 Not only is it beautifully presented, the duck is 563 00:24:56,800 --> 00:25:00,066 beautifully, perfectly cooked, and the lacquer on the duck is 564 00:25:00,066 --> 00:25:02,333 incredible, where it's, like, helping the crispiness of 565 00:25:02,400 --> 00:25:04,767 the skin the crispiness of the skin as opposed to dampening it. 566 00:25:04,767 --> 00:25:08,333 I just am blown away. 567 00:25:08,400 --> 00:25:10,467 Sara, I've eaten your food multiple times now, 568 00:25:10,467 --> 00:25:14,367 and your style is to connect these flavors and layer them 569 00:25:14,367 --> 00:25:16,133 and then bring them back around again. 570 00:25:16,200 --> 00:25:20,166 And you did that so well here, especially with the durian 571 00:25:20,166 --> 00:25:24,166 demi-glace and then the Brussels sprouts two ways. 572 00:25:24,166 --> 00:25:26,467 [Marcus] It's gorgeously roasted, it's a simple thing. 573 00:25:26,467 --> 00:25:27,500 It's just stunning. 574 00:25:27,500 --> 00:25:30,867 But my favorite part is the durian with the curry. 575 00:25:30,867 --> 00:25:33,367 That umami funk, that's brilliant cooking. 576 00:25:33,367 --> 00:25:36,567 We've all heard those songs when two megastars 577 00:25:36,567 --> 00:25:38,934 makes a song, and it's horrible. 578 00:25:39,000 --> 00:25:40,934 This band should stick together for a long time because 579 00:25:41,000 --> 00:25:41,767 whatever you're doing, it's like, 580 00:25:41,767 --> 00:25:44,300 it's good, it's really well done. 581 00:25:45,400 --> 00:25:47,367 Chef Sara, Chef Scott, thank you. 582 00:25:47,367 --> 00:25:50,767 OK, Chef Hosea and Chef Alex, please tell us about your dish. 583 00:25:50,767 --> 00:25:55,066 We have pan-seared duck breast glazed with a little bit of 584 00:25:55,066 --> 00:25:56,567 the cotton candy. 585 00:25:56,567 --> 00:26:00,066 We have roasted Brussels sprouts, Some grilled radicchio 586 00:26:00,066 --> 00:26:01,266 that was also cooked in the duck fat. 587 00:26:01,266 --> 00:26:03,800 Underneath that is a durian puree. 588 00:26:05,000 --> 00:26:05,967 [Ted] OK. 589 00:26:06,767 --> 00:26:10,166 I just love watching you guys cook together. 590 00:26:10,166 --> 00:26:14,233 The things that I love immediately is the durian, 591 00:26:14,300 --> 00:26:17,233 that you didn't shy away from it, and that it has some acid 592 00:26:17,300 --> 00:26:19,133 and has that nuttiness. 593 00:26:20,166 --> 00:26:22,100 The cook on the duck is so perfect. 594 00:26:22,100 --> 00:26:24,066 I love the incorporation of the herbs. 595 00:26:24,066 --> 00:26:26,634 That's so you, Alex, and it's just gorgeous. 596 00:26:26,700 --> 00:26:28,467 The sauce is extraordinary. 597 00:26:28,467 --> 00:26:31,033 This is bitter on plate already, and you guys go 598 00:26:31,100 --> 00:26:32,200 and get the radicchio. 599 00:26:32,200 --> 00:26:35,567 So you're bringing in more bitter into the Brussels, 600 00:26:35,567 --> 00:26:37,000 that's my favorite move. 601 00:26:37,900 --> 00:26:40,934 If anything, I wanted even more acid to make 602 00:26:41,000 --> 00:26:42,200 the dish lighter. 603 00:26:42,200 --> 00:26:45,166 It gets very dense with that amount of durian puree and the 604 00:26:45,166 --> 00:26:49,166 radicchio, but the duck is amazing, this dish is amazing. 605 00:26:49,166 --> 00:26:50,266 Thank you, Chef. 606 00:26:50,266 --> 00:26:52,133 Chef Hosea, Chef Alex, thank you. 607 00:26:52,200 --> 00:26:54,033 Chef Kat, Chef Chris, what do we have? 608 00:26:54,100 --> 00:26:58,433 Well, for you, we have a cinnamon-and-coffee-spiced 609 00:26:58,500 --> 00:27:02,066 duck breast over a sweet potato and durian puree, 610 00:27:02,066 --> 00:27:05,834 Brussels sprouts two ways, and then an apricot and orange 611 00:27:05,900 --> 00:27:07,266 spice glaze. 612 00:27:08,567 --> 00:27:12,867 Kat and Chris, that really bright, beautiful coconut, 613 00:27:12,867 --> 00:27:16,367 sweet potato, durian puree, it's super smooth and silky 614 00:27:16,367 --> 00:27:19,567 and really delicious. -Thanks. Thank you. 615 00:27:19,567 --> 00:27:22,266 The sweet potato puree with the durian was really, 616 00:27:22,266 --> 00:27:23,400 really smart. 617 00:27:23,400 --> 00:27:26,367 And then I saw you, like, pour the duck fat right into 618 00:27:26,367 --> 00:27:28,266 the blender, and I was like, all right, Queen, 619 00:27:28,266 --> 00:27:30,533 that's the legendary move. Like, that's it. 620 00:27:30,600 --> 00:27:33,533 -It's really, really good. -Thank you. 621 00:27:33,600 --> 00:27:35,667 [Marcus] Such a well-composed dish. 622 00:27:35,667 --> 00:27:39,133 If I would say one thing, the duck gets a little bit 623 00:27:39,200 --> 00:27:40,867 overcooked on the end bits. -I hear you. 624 00:27:40,867 --> 00:27:44,000 -[Amanda] You said the rub was coffee? -Coffee and cinnamon. 625 00:27:44,000 --> 00:27:45,867 I would have loved to get more of that coffee, 626 00:27:45,867 --> 00:27:47,533 because you have a lot of sweet. 627 00:27:47,600 --> 00:27:50,467 I think that would have been a good bitter balance. 628 00:27:50,467 --> 00:27:53,266 But this is a really successful dish. 629 00:27:53,266 --> 00:27:54,867 I really love it. 630 00:27:54,867 --> 00:27:56,567 Chef Kat, Chef Chris, thank you. 631 00:27:56,567 --> 00:27:58,033 Thank you. 632 00:28:03,767 --> 00:28:06,467 I'm not feeling great about our chances 633 00:28:06,467 --> 00:28:07,567 of moving forward. 634 00:28:07,567 --> 00:28:08,800 We did everything we needed to do. 635 00:28:08,800 --> 00:28:13,166 It just might not have been as good as the other two dishes. 636 00:28:13,166 --> 00:28:14,867 [Kat] I feel pretty good. 637 00:28:14,867 --> 00:28:18,767 I think they really loved how much playfulness 638 00:28:18,767 --> 00:28:20,266 we brought to the dish. 639 00:28:20,266 --> 00:28:21,800 [Chris] We have a good chance of moving forward. 640 00:28:37,200 --> 00:28:39,834 Whose dish is on the chopping block? 641 00:28:45,767 --> 00:28:47,000 What? 642 00:28:48,867 --> 00:28:49,800 Man. 643 00:28:49,800 --> 00:28:54,634 Chef Kat, Chef Chris, you've been chopped. 644 00:28:54,700 --> 00:28:55,767 Judges? 645 00:28:55,767 --> 00:28:59,500 Chef Kat, Chef Chris, that dish was bananas good. 646 00:29:00,567 --> 00:29:02,467 But the duck was slightly overcooked on the ends, 647 00:29:02,467 --> 00:29:05,900 and it just needed a little less sugar. 648 00:29:08,867 --> 00:29:10,166 And so we had to chop you. 649 00:29:10,166 --> 00:29:11,433 I'm very proud of Kat. 650 00:29:11,500 --> 00:29:12,533 Thank you. 651 00:29:12,533 --> 00:29:13,767 And we can walk out of here feeling really good 652 00:29:13,767 --> 00:29:14,767 about the food we cooked today. 653 00:29:14,767 --> 00:29:15,667 Yeah, and you should. 654 00:29:15,667 --> 00:29:18,066 -I mean, look at this competition. -Yeah. 655 00:29:18,066 --> 00:29:20,266 [Kat] This has been really incredible. 656 00:29:20,266 --> 00:29:23,100 To have you by my side, it's like, it gives me so much 657 00:29:23,100 --> 00:29:25,700 strength and made me feel really brave. 658 00:29:31,100 --> 00:29:32,867 I want to be the "Chopped" Legend. 659 00:29:32,867 --> 00:29:36,433 I'm confident I can win this whole thing for Alex 660 00:29:36,500 --> 00:29:38,100 and for my daughter Sophie. 661 00:29:41,100 --> 00:29:44,033 I can taste the victory. It's right there. 662 00:29:44,100 --> 00:29:48,266 I can win $25,000 for myself, $25,000 for charity. 663 00:29:48,266 --> 00:29:50,233 The stakes are really high. 664 00:29:54,166 --> 00:29:57,100 Chef Sara, Chef Hosea, final basket, 665 00:29:57,100 --> 00:29:58,333 final ingredients. 666 00:30:02,600 --> 00:30:03,834 Open them up. 667 00:30:04,967 --> 00:30:06,200 Let's see here. 668 00:30:06,200 --> 00:30:08,767 [Ted] And your desserts must include an orange embellished 669 00:30:08,767 --> 00:30:11,266 chocolate egg. -An orange chocolate egg? 670 00:30:11,266 --> 00:30:12,567 [Sara] I mean, whatever. 671 00:30:12,567 --> 00:30:16,000 -Basil. -[Ted] Basil, raw licorice... 672 00:30:16,867 --> 00:30:18,867 [Sara] All right. 673 00:30:18,867 --> 00:30:20,634 [Ted] ...and haggis in a can. 674 00:30:20,700 --> 00:30:23,634 I mean, it's not my favorite dessert ingredient. 675 00:30:26,266 --> 00:30:28,400 [Ted] The critical 30-minute final round 676 00:30:29,200 --> 00:30:31,066 starts now. -OK, let's go! 677 00:30:31,066 --> 00:30:32,333 [judges shouting and cheering] 678 00:30:32,400 --> 00:30:34,834 -We make pastry dough. -Show us who's a legend! 679 00:30:34,900 --> 00:30:36,467 -Get two cups of flour. -Behind. 680 00:30:36,467 --> 00:30:40,934 -And put it in a bowl. -[Ted] Judges, look where we are, 681 00:30:41,000 --> 00:30:44,166 at the very end of the "Chopped" Legends finale. 682 00:30:44,166 --> 00:30:45,500 How far we've come. 683 00:30:46,567 --> 00:30:48,266 [Alex] I got the tart shells. 684 00:30:48,266 --> 00:30:53,166 Normally, there's $10,000 stakes, and today, $50,000. 685 00:30:53,166 --> 00:30:56,667 [Amanda] Yeah, and what you guys might not know, when Sara won 686 00:30:56,667 --> 00:31:00,100 her last tournament, which was the All-American tournament, 687 00:31:00,166 --> 00:31:04,233 Sara and Hosea went head-to-head. 688 00:31:04,300 --> 00:31:07,000 -I didn't know that. -[Ted] This is a rematch. 689 00:31:07,000 --> 00:31:09,634 -It's a grudge match. -It's legendary! 690 00:31:09,700 --> 00:31:12,433 [Sara] I know he wants redemption, and I'm just not ready 691 00:31:12,500 --> 00:31:13,433 to give it up. 692 00:31:13,433 --> 00:31:15,967 If you want to win this, you have to crush 693 00:31:15,967 --> 00:31:18,066 this dessert round. -How's that haggis taste? 694 00:31:18,066 --> 00:31:19,800 Tastes like haggis, Chef. 695 00:31:21,266 --> 00:31:26,433 [Sara] We're making haggis Paris-Brest whooped basil, bitter orange, 696 00:31:26,500 --> 00:31:29,200 and a licorice chocolate glaze. 697 00:31:30,500 --> 00:31:33,567 -Right behind. -[Sara] I delegate to Scott. 698 00:31:33,567 --> 00:31:34,667 I need a basil whoop. 699 00:31:34,667 --> 00:31:38,233 I need an orange and fennel syrup. 700 00:31:38,300 --> 00:31:40,333 So the haggis is a little weird, and I'm thinking 701 00:31:40,400 --> 00:31:42,266 the best place to put it is in the choux dough. 702 00:31:42,266 --> 00:31:44,166 -Anything else? -I think we're good. 703 00:31:44,166 --> 00:31:46,266 I got some haggis in my choux dough. 704 00:31:46,266 --> 00:31:49,567 You got haggis. Oh, we're good. 705 00:31:49,567 --> 00:31:52,100 [Marcus] This is one of the hardest desserts you can make, right? 706 00:31:52,100 --> 00:31:54,967 But this is also the legendary ambition that we're looking 707 00:31:54,967 --> 00:31:56,100 for, right? -Exactly. 708 00:31:56,100 --> 00:31:57,166 This is $50,000. 709 00:31:57,166 --> 00:32:00,100 This is about becoming the first "Chopped" Legend. 710 00:32:00,166 --> 00:32:02,667 So we want to see ambition -- shoot for the stars. 711 00:32:02,667 --> 00:32:05,000 [Scott] Good idea. Well done, Chef. 712 00:32:07,767 --> 00:32:10,166 Well, this is gonna be like a grudge match, because Sara 713 00:32:10,166 --> 00:32:12,667 is one that I ended up losing to previously. 714 00:32:12,667 --> 00:32:14,367 So I want to mop the floor there. 715 00:32:14,367 --> 00:32:17,033 -I like that, I like that. -That's how I'm feeling. 716 00:32:17,100 --> 00:32:18,367 Clear the molds. 717 00:32:18,367 --> 00:32:20,133 Fill the shells. Got it? 718 00:32:20,200 --> 00:32:21,667 -[Hosea] Got it. -[Alex] Sorry to boss you around. 719 00:32:21,667 --> 00:32:24,166 Oh, it's all right. You're a better pastry chef. 720 00:32:24,166 --> 00:32:26,233 Chef Hosea, what are you making? 721 00:32:26,300 --> 00:32:29,233 We're going to do some tarts, haggis tarts, for you. 722 00:32:29,300 --> 00:32:31,166 -Haggis tarts. -Haggis tarts. 723 00:32:31,166 --> 00:32:34,667 We're making a chocolate haggis and dried fruit tart with 724 00:32:34,667 --> 00:32:35,867 a lemon basil sorbet. 725 00:32:35,867 --> 00:32:38,033 [Alex] You got it. Keep going. 726 00:32:38,100 --> 00:32:41,000 [Hosea] I'm making the dough for the tart shells. 727 00:32:41,000 --> 00:32:43,934 She's getting straight away on the sorbet. 728 00:32:46,467 --> 00:32:49,734 [Amanda] Right before our eyes, all of a sudden, there's an ice cream 729 00:32:49,800 --> 00:32:51,934 base made, and it's churning already. -[Marcus] Yeah. 730 00:32:52,000 --> 00:32:53,433 Boom, boom, boom. I got you. 731 00:32:53,500 --> 00:32:54,467 How and when did that happen? 732 00:32:54,467 --> 00:32:56,033 When you're talking about "Chopped" Legends, 733 00:32:56,100 --> 00:32:57,266 that's what you're looking at. 734 00:32:57,266 --> 00:32:59,166 Let's get those tarts in the oven. 735 00:32:59,166 --> 00:33:01,066 -Hurry up. -[Ted] 20 minutes, chefs. 736 00:33:01,066 --> 00:33:02,433 20 minutes. 737 00:33:04,867 --> 00:33:07,834 [Scott] So Sara makes that big, beautiful pate a choux, 738 00:33:07,900 --> 00:33:09,834 but there's not gonna be enough time to bake it. 739 00:33:09,900 --> 00:33:13,467 -So she deep-fries it. -Frying it is genius. 740 00:33:13,467 --> 00:33:16,166 -Mm-hmm. -Like, usually you pipe everything, but you bake it? 741 00:33:16,166 --> 00:33:19,567 -Yes. -[Scott] That's why she's the boss. 742 00:33:19,567 --> 00:33:22,000 So Sara tells me to make a basil cream. 743 00:33:22,000 --> 00:33:24,734 She calls it a whoop. Basil whoop, Chef. 744 00:33:25,700 --> 00:33:28,266 It needs sugar. 745 00:33:28,266 --> 00:33:31,734 [Hosea] I need to get this tart crust in the oven baking immediately. 746 00:33:31,800 --> 00:33:34,667 But it's taking me a little longer than I had hoped to get 747 00:33:34,667 --> 00:33:36,100 this dough to the right texture. 748 00:33:36,100 --> 00:33:37,433 -It's wet. -What? 749 00:33:37,500 --> 00:33:40,100 -It's wet. -[Alex] We need more flour. 750 00:33:40,100 --> 00:33:41,367 We try to roll it. 751 00:33:41,367 --> 00:33:43,467 Finally, I just say, let me do it. 752 00:33:43,467 --> 00:33:44,734 Move. 753 00:33:45,867 --> 00:33:47,166 [Hosea] Alex to the rescue. 754 00:33:47,166 --> 00:33:49,634 I'm leaning on her expertise right now. 755 00:33:49,700 --> 00:33:51,433 I'm sorry. I'm just trying to fix this. 756 00:33:51,500 --> 00:33:52,634 [Hosea] Behind, behind, behind. 757 00:33:53,500 --> 00:33:54,900 [pounding] 758 00:33:55,967 --> 00:33:57,467 [Ted] Alex looks worried. 759 00:33:57,467 --> 00:34:00,066 [Hosea] I'm definitely feeling stressed, but we get 'em in 760 00:34:00,066 --> 00:34:02,266 the oven and just hope that we have enough time 761 00:34:02,266 --> 00:34:03,634 to finish this. 762 00:34:05,567 --> 00:34:07,934 -Where's the licorice? -Has anyone seen our licorice? 763 00:34:08,000 --> 00:34:10,734 Ow, I cut myself. 764 00:34:10,800 --> 00:34:12,433 Give me a Band-Aid, I cut myself. 765 00:34:12,500 --> 00:34:14,133 -Oh! -[Tiffani] Wait a minute, Alex cut herself. 766 00:34:14,200 --> 00:34:15,433 -Alex cut herself. -[Amanda] She did not. 767 00:34:15,500 --> 00:34:16,300 -[Ted] No way. -[Tiffani] Oh my god. 768 00:34:16,300 --> 00:34:17,767 She stabbed herself with a knife. 769 00:34:17,767 --> 00:34:19,166 Get her a Band-Aid, quick! 770 00:34:19,166 --> 00:34:22,033 [Hosea] I am feeling the heat of this dessert. 771 00:34:31,667 --> 00:34:33,100 [Alex] Give me a glove. 772 00:34:33,100 --> 00:34:34,767 [Hosea] Alex cuts her hand and has to go to the medic. 773 00:34:34,767 --> 00:34:37,834 And that just makes us lose even more time. 774 00:34:38,800 --> 00:34:41,166 Ten minutes left to go, chefs. 775 00:34:41,166 --> 00:34:44,467 Honestly, you know how sometimes a cut can 776 00:34:44,467 --> 00:34:48,233 curtail a chef? It can also motivate her. -Yes, yes. 777 00:34:48,300 --> 00:34:51,367 You know what? That's what legends do. 778 00:34:51,367 --> 00:34:52,934 -Yes. -What you got there? 779 00:34:53,000 --> 00:34:54,000 [Hosea] Fruit. Haggis. 780 00:34:54,000 --> 00:34:55,767 Might even throw some of the licorice in there. 781 00:34:55,767 --> 00:35:00,667 For the filling, I gather dried fruits and the orange slices 782 00:35:00,667 --> 00:35:01,967 from the chocolate egg. 783 00:35:01,967 --> 00:35:03,934 All right, how are those tart shells looking? 784 00:35:04,000 --> 00:35:05,166 [Alex] They're getting there. 785 00:35:05,166 --> 00:35:06,567 [Ted] Five minutes on the clock, chefs. 786 00:35:06,567 --> 00:35:08,767 [Hosea] It's going quick. 787 00:35:08,767 --> 00:35:10,767 [Sara] The pear's supposed to come out of the fryer. 788 00:35:10,767 --> 00:35:11,800 Looks good, looks good. 789 00:35:12,667 --> 00:35:15,567 [Sara] They're just beautiful and fluffy inside. 790 00:35:15,567 --> 00:35:16,967 We got this, Chef. We got this. 791 00:35:16,967 --> 00:35:18,433 Two-minute warning, chefs. 792 00:35:18,500 --> 00:35:21,266 -[Marcus] Wow. -[Amanda] Holy wow. 793 00:35:21,266 --> 00:35:24,367 [Hosea] I'm still feeling like we've got this, but it is definitely 794 00:35:24,367 --> 00:35:27,567 getting close. It's getting a little hairy. 795 00:35:27,567 --> 00:35:29,333 -[Alex] Fill it carefully. -[Hosea] I am. 796 00:35:33,800 --> 00:35:36,467 [Ted] All right, get it done, chefs, you got this. 797 00:35:36,467 --> 00:35:38,233 This is it. Let's go, guys. 798 00:35:40,200 --> 00:35:41,333 [Ted] Here we go, chefs. 799 00:35:41,400 --> 00:35:43,033 Final seconds of the final round. 800 00:35:43,100 --> 00:35:44,767 [Amanda] Oh, my God. Oh, my God, oh my God. 801 00:35:44,767 --> 00:35:47,266 [Ted] Ten, nine, eight, seven... 802 00:35:47,266 --> 00:35:50,867 six, five, four... 803 00:35:50,867 --> 00:35:53,500 three, two, one. 804 00:35:54,767 --> 00:35:57,634 -Time's up. -Whoo! 805 00:35:58,467 --> 00:35:59,700 Wow. 806 00:36:00,467 --> 00:36:01,700 Legendary. 807 00:36:02,400 --> 00:36:03,634 Mic drop. 808 00:36:05,367 --> 00:36:07,367 [Scott] You have a history with Hosea, 809 00:36:07,367 --> 00:36:09,634 and Alex is one of my best friends, -Yeah. 810 00:36:09,700 --> 00:36:11,767 so there was a lot for all four of us 811 00:36:11,767 --> 00:36:13,133 in different ways. 812 00:36:14,000 --> 00:36:15,433 [Hosea] Well, we had a couple mishaps. 813 00:36:15,500 --> 00:36:17,767 We were definitely pushing the clock with the pastry, 814 00:36:17,767 --> 00:36:20,567 but all of the flavors we chose work absolutely 815 00:36:20,567 --> 00:36:22,166 wonderful together. -Yeah. 816 00:36:22,166 --> 00:36:23,533 -That is true. -Yeah, yeah. 817 00:36:27,000 --> 00:36:30,867 Chef Sara and Chef Scott, Chef Hosea and Chef Alex, 818 00:36:30,867 --> 00:36:34,367 in the "Chopped" Legends finale dessert basket, you received 819 00:36:34,367 --> 00:36:40,233 an orange-embellished chocolate egg, basil, raw licorice, 820 00:36:40,300 --> 00:36:42,433 and haggis in a can. 821 00:36:42,500 --> 00:36:44,667 Chef Hosea and Chef Alex, take it away. 822 00:36:44,667 --> 00:36:45,667 Haggis tart. 823 00:36:45,667 --> 00:36:47,100 -[laughing] -Oh. 824 00:36:47,100 --> 00:36:49,166 [Hosea] What else do I have to say? 825 00:36:49,166 --> 00:36:53,667 So this is a chocolate haggis and dried fruit tart, chocolate 826 00:36:53,667 --> 00:36:54,867 licorice ganache. 827 00:36:54,867 --> 00:36:56,867 I'm probably forgetting something, too. 828 00:36:56,867 --> 00:36:58,367 We made a lemon sorbet. 829 00:36:58,367 --> 00:37:00,867 -[Hosea] Yeah. -That sorbet is beautiful. 830 00:37:00,867 --> 00:37:02,166 Thank you. 831 00:37:02,166 --> 00:37:06,000 [Marcus] Yeah, throwing fresh herbs on it gives body and texture 832 00:37:06,000 --> 00:37:07,467 and flora that is incredible. 833 00:37:07,467 --> 00:37:10,567 But the tart shell needs to be cooked more. 834 00:37:10,567 --> 00:37:13,567 It's the only flaw in the plan of this tart. 835 00:37:13,567 --> 00:37:16,066 Yeah, the haggis is there. 836 00:37:16,066 --> 00:37:19,567 It's not the most delicious part on the whole thing, 837 00:37:19,567 --> 00:37:21,900 but this section, 838 00:37:22,767 --> 00:37:24,967 it's perfection. -Good job, Chef. 839 00:37:24,967 --> 00:37:27,266 -Good job. -Truly, truly. 840 00:37:27,266 --> 00:37:28,567 Thank you. Thank you all. 841 00:37:28,567 --> 00:37:30,734 OK. Chef Sara, Chef Scott. 842 00:37:30,800 --> 00:37:34,767 Today we have haggis Paris-Brest stuffed with 843 00:37:34,767 --> 00:37:38,567 whooped basil, bitter orange, licorice, and a little 844 00:37:38,567 --> 00:37:39,800 chocolate glaze. 845 00:37:41,767 --> 00:37:43,533 [Tiffani] Sara, wow. 846 00:37:43,600 --> 00:37:46,033 There's moments here that are just absolutely brilliant. 847 00:37:46,100 --> 00:37:48,367 The tarragon on top with the fennel frond picks up that 848 00:37:48,367 --> 00:37:51,367 anisette quality in a way that's surprising and playful. 849 00:37:51,367 --> 00:37:55,033 I love it, but it needs more sugar. 850 00:37:55,100 --> 00:37:56,667 [Marcus] The techniques, everything is there. 851 00:37:56,667 --> 00:37:58,967 The haggis is hidden, it's in there. 852 00:37:58,967 --> 00:38:02,100 But it just could have been a little sweeter. 853 00:38:02,100 --> 00:38:05,066 But I have to commend you for the technique on 854 00:38:05,066 --> 00:38:08,100 the pate a choux, on the Paris-Brest is really good. 855 00:38:09,467 --> 00:38:10,700 [Ted] All right, 856 00:38:12,166 --> 00:38:13,200 thank you all. 857 00:38:20,266 --> 00:38:23,667 Judges, you have a huge responsibility choosing 858 00:38:23,667 --> 00:38:26,433 the first "Chopped" Legend. -Wow. 859 00:38:26,500 --> 00:38:27,467 [Marcus] Wow. 860 00:38:27,467 --> 00:38:28,667 Wow. 861 00:38:28,667 --> 00:38:31,367 When it comes to the first round, the food was incredible. 862 00:38:31,367 --> 00:38:34,333 That dish that Hosea and Alex did. 863 00:38:34,400 --> 00:38:37,266 Yeah, stuffed with rice and beef tongue. 864 00:38:37,266 --> 00:38:39,033 -[Marcus] Beef tongue. -That dish blew me out of the water. 865 00:38:39,100 --> 00:38:41,467 But I want a lot more of the fried shallots. 866 00:38:41,467 --> 00:38:44,100 -[Amanda] Yeah. -Sara and Scott. 867 00:38:44,100 --> 00:38:45,967 That rice was the star. 868 00:38:45,967 --> 00:38:49,000 That beef tongue was incredible. 869 00:38:49,000 --> 00:38:52,266 But the finish of sea salt over that would have killed it. 870 00:38:52,266 --> 00:38:56,233 And then when it came to the entree round, 871 00:38:56,300 --> 00:38:58,934 -Sara and Scott. -[Amanda] The durian curry. 872 00:38:59,000 --> 00:39:00,834 [Marcus] The durian coconut curry. 873 00:39:00,900 --> 00:39:02,967 -How good was that? -Unbelievable. 874 00:39:02,967 --> 00:39:06,767 Hosea leaned into that durian in a way that was so bold. 875 00:39:06,767 --> 00:39:11,600 And with the richness of that duck sauce, it worked. 876 00:39:13,266 --> 00:39:16,033 So are you ready to break the news? 877 00:39:16,100 --> 00:39:19,734 It's extremely difficult, but we know. 878 00:39:26,066 --> 00:39:28,066 [Alex] I think it was a pretty even playing field. 879 00:39:28,066 --> 00:39:30,367 We won the first round. They won the second round. 880 00:39:30,367 --> 00:39:33,300 So honestly, I say it's anyone's game. 881 00:39:34,266 --> 00:39:36,867 [Sara] I feel good, but you never really know. 882 00:39:36,867 --> 00:39:37,967 I've cooked the food. 883 00:39:37,967 --> 00:39:39,867 I put it on the plate, there's nothing else I can do, 884 00:39:39,867 --> 00:39:41,600 now I just gotta wait for the review to come back. 885 00:39:42,900 --> 00:39:46,533 So, whose dish is on the chopping block? 886 00:39:57,567 --> 00:39:59,000 [quietly] Thank you. 887 00:39:59,000 --> 00:40:02,166 Chef Hosea, Chef Alex, you've been chopped. 888 00:40:02,166 --> 00:40:03,233 Judges? 889 00:40:03,233 --> 00:40:06,667 [Marcus] Chef Hosea, Chef Alex, the way you started, 890 00:40:06,667 --> 00:40:09,967 that cabbage roll with that beautiful rice, 891 00:40:09,967 --> 00:40:11,767 absolutely legendary. 892 00:40:11,767 --> 00:40:16,066 When it came to the entree round, the durian puree became 893 00:40:16,066 --> 00:40:19,367 very dense, and going in to dessert, 894 00:40:19,367 --> 00:40:24,300 that tart was just under-baked, therefore, we had to chop you. 895 00:40:25,767 --> 00:40:29,734 A lesson that I teach my daughter is that you gotta try. 896 00:40:29,800 --> 00:40:31,834 You gotta go try things that are hard. 897 00:40:31,900 --> 00:40:34,667 You're not always gonna make it, but I know she's gonna be 898 00:40:34,667 --> 00:40:39,266 proud of me, and I wanna make sure I congratulate you, Sara. 899 00:40:39,266 --> 00:40:41,767 She's such a legend in my mind. 900 00:40:41,767 --> 00:40:45,967 Well, you know, along those lines, Chef, Sara and I were 901 00:40:45,967 --> 00:40:47,600 talking in the back. 902 00:40:48,567 --> 00:40:52,934 And I would like to donate my $25,000 to you 903 00:40:53,000 --> 00:40:54,233 and your family. 904 00:40:56,667 --> 00:40:57,934 Thank you. 905 00:40:58,000 --> 00:40:59,834 If I could help you and your daughter, 906 00:40:59,900 --> 00:41:01,567 it means so much more to me. And this is you and me. 907 00:41:01,567 --> 00:41:03,367 We've done it twice, standing right here next to 908 00:41:03,367 --> 00:41:04,734 each other. -We have, yeah. 909 00:41:04,800 --> 00:41:06,533 That's amazing. 910 00:41:08,700 --> 00:41:11,200 -[everyone clapping] -Whoo! 911 00:41:13,867 --> 00:41:16,367 [Hosea] I was not expecting what Sara did. 912 00:41:16,367 --> 00:41:18,467 I'm blown away by her generosity. 913 00:41:18,467 --> 00:41:21,133 And I'm walking out of here ready to give my daughter 914 00:41:21,200 --> 00:41:22,333 the biggest hug and squeeze. 915 00:41:22,400 --> 00:41:24,033 [cheering] 916 00:41:28,166 --> 00:41:31,567 And that means, Chef Sara Bradley, under the mentorship 917 00:41:31,567 --> 00:41:35,033 of Judge Scott Conant, you have earned the illustrious 918 00:41:35,100 --> 00:41:38,767 and coveted title of the very first "Chopped" Legend. 919 00:41:38,767 --> 00:41:41,066 -Congratulations. -Whoo! 920 00:41:41,066 --> 00:41:43,634 [Amanda and Tiffani] Yay! 921 00:41:44,767 --> 00:41:46,467 Legend! Legend! 922 00:41:46,467 --> 00:41:48,166 [Sara] I came here to win. 923 00:41:48,166 --> 00:41:53,467 I came here to prove that I am a "Chopped" Legend, and we won. 924 00:41:53,467 --> 00:41:55,667 We did it. First Legends right here. 925 00:41:55,667 --> 00:41:57,667 Boom. Legend. 926 00:41:57,667 --> 00:41:58,767 Legend.