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[mimics horn blowing sound]
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00:00:01,535 --> 00:00:03,646
When ballpark foods
are in the baskets,
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00:00:03,670 --> 00:00:05,671
you gotta swing for the fences.
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00:00:05,738 --> 00:00:09,519
I'mma bat and clean up.
It's go time.
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I want a foot-long and a beer.
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[Fanerra] It is a boat load
of nacho cheese.
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[Alix] Hot diggity dogs.
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I need you to cook
before if you're raw,
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I'm going home.
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Judge!
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I've never pickled anything,
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so that probably
gonna taste like crap.
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00:00:23,757 --> 00:00:26,536
This is a curve ball,
you got to attack it.
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I got no ideas, but I'mma
figure something out.
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That's gonna have
to be good enough.
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[Aristide] You know,
this stressing me out.
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This is screaming ballpark.
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[Alix] I really have
to knock it out of the park
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if I'm gonna win.
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[intense music playing]
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[Aristide]
Apps, entrees, dessert,
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I'mma bat and clean up,
I'm ready to go.
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00:00:54,187 --> 00:00:56,789
I'm a private chef
from New Orleans, Louisiana.
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I mainly cook for athletes,
have a few MLB clients.
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I have a long list
of achievements
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that I'm trying to get to.
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James Beard, Michelin Star,
but right now
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I'm on deck to be
the next Chopped Champion.
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[upbeat music playing]
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[Alix] I've been watching
Chopped since I was a kid
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and I'm not walking out
without that $10,000.
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I'm Alix baker,
I am a private chef
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in Brooklyn, New York.
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My food is pure and simple,
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there's not much to hide behind,
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just great ingredients
on a well composed plate.
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I would eat this thing
right off the bone.
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Check me out in the ballgame.
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Good luck predicting
what I'm capable of.
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I'm Fanerra Dupree,
the chef owner
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of Black Nile
Seafood & Soul Food
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in Brooklyn, New York.
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I'm all about good energy
and good food.
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You'll never gonna catch me
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but I have a smile on my face.
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I'm excited, I can't wait.
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They gonna love this food y'all.
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[singer] ♪ I'm bulletproof ♪
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[upbeat music playing]
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I'm a very impulsive chef,
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I don't like
to follow the rules.
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Food should have big flavors
and rich textures.
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You should get messy
when you eat.
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I'm the Executive Chef
of Table in Boston, Mass.
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I was a sports reporter
for 13 years.
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Ballpark food?
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I'm gonna hit it
out of the park.
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Dude, what's up?
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- Hi, chefs.
- Hi, Ted.
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- Hey, hey, how you doing?
- Hi, Ted.
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The ballpark theme is in play.
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Every basket will contain
foods inspired
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by America's favorite past time.
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We're looking for you to make
homerun caliber dishes.
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Let's go. Appetizer baskets.
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- Please be kind to me.
- [Ted] Please open 'em up.
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[upbeat music playing]
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[Ted]
You've got foot-long hot dogs.
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Oh, my God.
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[Ted] Nacho cheese sauce.
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It is a freaking boat load
of nacho cheese.
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[Ted] Soft pretzels.
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You also have
watermelon radishes.
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Beautiful.
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[Ted] That you're not
gonna find at a ballpark.
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Twenty minutes.
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Clock starts now.
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[intense music playing]
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Hit it out of the ballpark.
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[Ted] Amanda, Marc,
you're joined
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by a Filipino cuisine sensation
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and cooking channel host
Jordan Andino,
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- welcome.
- [Marc] Jordan.
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[Ted] Welcome back,
I should say.
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Yes, I love being back here.
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We're about to see
whether these four chefs
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can celebrate and elevate
these ballpark classics.
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What is fascinating to me
is that they have
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this massive can
of that nacho cheese sauce.
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Trying to repurpose that
into something
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that doesn't just scream
heavy cheese,
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it's like, that for me
is the most difficult part
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about this round.
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[Marc] Jen,
I saw you drop some pasta.
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What are we getting?
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I'm making macaroni and cheese.
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If you wanted to eat
macaroni and cheese
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in a ballpark it would make
sense to put hot dogs in it.
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Come on, girl, you got this.
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I think about adding
a second cheese,
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but I really wanna highlight
the nacho cheese sauce.
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[Marc]
Now eating in a ballpark to me
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is it's one of those things,
"Let's see,
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if I'm at this stadium,
I'm gonna get this.
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If I'm at that stadium,
I'm gonna get that."
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Like for example
I go to Yankee Stadium,
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they actually make
a very good cubano sandwich
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there which I enjoy.
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Not everybody sits
where you sit,
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Marc, just saying.
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So, for the bleacher section
over here,
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what do you guys eat?
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I think the wine list
is wonderful.
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[laughter]
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Uh, if we're talking
a classic ballpark game,
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uh, I want a foot-long
and a beer.
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- Yeah. Totally.
- [Jordan] You know,
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just like something
so simple about it
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and you just leave
the, like, the game, just...
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Generally just happier.
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[Aristide] This ballpark
food theme means
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that you have to uplift
certain food groups
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that are in the ballpark.
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So, for my appetizer
I'm gonna make arugula,
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spinach salad.
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Pickled watermelon radish
and pan seared hot dogs.
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I went to college thinking that
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I was gonna go
to law school and...
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But I found the passion
for becoming a chef.
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Wanted to do something
that I will love
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and it's the best decision
I've ever made.
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I'm thrilled
for this baseball competition
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because it's
an All-American game,
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and I'm cooking the original
All-American cuisine,
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soul food.
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How to transform these hot dogs
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into something delicious,
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so, I go with that deep
smothered loaded baked potato
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with the spicy
Cajun cheese sauce
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and watermelon radishes
with a honey vinaigrette.
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Get my potatoes in the fryer
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because I want them
to be cooked perfectly.
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I'm excited, super excited.
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[Alix] When I think of ballpark
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I think of my grandpa Kenny.
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Behind.
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There are two things
that my grandpa loved
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about the ballpark,
the Yankees and the food.
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For the appetizer round
I'm making a pretzel dog
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with dill pickled radishes.
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I gather rice vinegar,
sugar, salt,
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and some water,
and make a pickling liquid.
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Alix has the beer
which is actually
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a really good idea
to add to that cheese sauce.
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There is a good base
for, like, you know,
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00:06:04,464 --> 00:06:05,797
- a mornay or a bechamel.
- Right.
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00:06:05,865 --> 00:06:07,599
So, if you wanna go
in the cheese sauce round,
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then you really gotta go
and incorporate maybe
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- a fontina, a mozzarella...
- Yeah.
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...so, something
along those lines.
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[Alix] When I'm at a ball game,
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I want a beer cheese to go
with my pretzel hot dog.
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[upbeat music playing]
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The watermelon radish,
it doesn't really mash
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with hot dog
and that melty cheese.
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So, if you lean a little bit
more in that direction
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your dish is gonna be lighter
and not heavy, heavy.
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[upbeat music playing]
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[Jen] I don't even know
what a watermelon radish is.
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I've never seen one,
I've never eaten one.
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This is a curve ball.
Sugar, where's sugar?
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I decide,
I'm just gonna pickle it.
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I have never pickled in my life.
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So, my plan is just to wing it.
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Come on, girl, you got this.
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There is a hundred and fifty
restaurants surrounding
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my restaurant in Boston.
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- How you doing, Alix?
- Cooking, baby.
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- How you doing, Boston?
- I'm all right.
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00:06:58,851 --> 00:07:02,454
But I have the aggressiveness
to be competitive.
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Can't sit back on a brown ball,
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you got to attack it.
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[Ted] Five minutes to go, chefs.
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[intense music playing]
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00:07:12,531 --> 00:07:14,710
I think chefs are athletes
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00:07:14,734 --> 00:07:15,845
just like baseball players.
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We sweat,
we are always on our feet,
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we're always moving,
we're in the heat,
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it's competitive.
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00:07:22,609 --> 00:07:24,543
Fanerra,
how you feeling down there?
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00:07:24,610 --> 00:07:27,479
I got no ideas, but I'mma
figure something out.
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My competitors are pickling
their radishes.
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So, I'm going to keep it simple,
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a little honey vinaigrette
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and let
the watermelon radish shine.
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00:07:38,691 --> 00:07:40,470
That's gonna have
to be good enough.
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- Is Fanerra finishing?
- [Marc] Nope.
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00:07:42,696 --> 00:07:44,563
[Fanerra] I feel like
my dish needs something
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00:07:44,630 --> 00:07:46,542
a little bot crunchy.
200
00:07:46,566 --> 00:07:49,745
A fried brussel sprout, why not?
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00:07:49,769 --> 00:07:52,215
[Alix] Twenty minutes
in the Chopped kitchen
202
00:07:52,239 --> 00:07:53,638
goes by like that.
203
00:07:53,706 --> 00:07:56,419
I run over to the fryer
to put my pretzel buns in.
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00:07:56,443 --> 00:08:00,045
Oops, there's something else
in the fryer?
205
00:08:00,112 --> 00:08:02,692
Fanerra already
has things in the fryer.
206
00:08:02,716 --> 00:08:06,629
Sorry, girl,
every woman for they self.
207
00:08:06,653 --> 00:08:08,431
[Alix] I need the fryer
208
00:08:08,455 --> 00:08:12,101
and the clock
is breathing down my neck.
209
00:08:12,125 --> 00:08:13,325
We got drama.
210
00:08:13,392 --> 00:08:16,361
[suspenseful music playing]
211
00:08:20,499 --> 00:08:22,912
[intense music playing]
212
00:08:22,936 --> 00:08:25,537
I see a little bit
of a fryer pile up over there.
213
00:08:25,604 --> 00:08:27,606
We've got Fanerra
and then we got Alix
214
00:08:27,673 --> 00:08:29,674
who's also frying...
It looks like her pretzels.
215
00:08:29,742 --> 00:08:33,478
I see that Fanerra already
has things in the fryer,
216
00:08:33,546 --> 00:08:35,458
but I don't have time to wait,
so I just throw
217
00:08:35,482 --> 00:08:37,616
my pretzel buns
right in next to it.
218
00:08:37,683 --> 00:08:39,462
[Jordan] If you're frying
the pretzels,
219
00:08:39,486 --> 00:08:42,398
that's just gonna soak in
all of that grease.
220
00:08:42,422 --> 00:08:44,823
I'm feeling nervous,
221
00:08:44,890 --> 00:08:47,470
but I'm trying to just have fun.
222
00:08:47,494 --> 00:08:49,628
I've actually practiced
with all these ingredients.
223
00:08:49,695 --> 00:08:53,698
[intense music playing]
224
00:08:53,766 --> 00:08:55,634
So, I'm looking
at these soft pretzels
225
00:08:55,701 --> 00:08:58,614
and the only thing I could
think of is a crouton.
226
00:08:58,638 --> 00:09:02,418
And then bring in some
dried basil, dried thyme,
227
00:09:02,442 --> 00:09:04,554
season it really heavily
with salt and pepper.
228
00:09:04,578 --> 00:09:06,645
I'm gonna make sure
this is the best croutons
229
00:09:06,712 --> 00:09:10,181
they've had on this entire show.
230
00:09:12,585 --> 00:09:15,186
I'm gonna make almost
a buttermilk
231
00:09:15,254 --> 00:09:16,588
nacho cheese dressing.
232
00:09:16,655 --> 00:09:20,436
I add in goat cheese,
Greek yogurt.
233
00:09:20,460 --> 00:09:22,038
I hope they're hustling
out there.
234
00:09:22,062 --> 00:09:23,706
They gotta get
these plates finished.
235
00:09:23,730 --> 00:09:27,732
[Jen] I spoon my mac
and cheese into the bowl.
236
00:09:27,800 --> 00:09:30,646
I add the bread crumb
pretzel topping
237
00:09:30,670 --> 00:09:32,515
and then I finish it
with a little bit
238
00:09:32,539 --> 00:09:34,050
of the pickled radish.
239
00:09:34,074 --> 00:09:36,341
[Ted] That is an awful lot
of mac and cheese
240
00:09:36,408 --> 00:09:38,677
- for an appetizer.
- Yeah.
241
00:09:39,812 --> 00:09:41,791
- [Ted] Twenty seconds, chefs.
- Right now, this is it.
242
00:09:41,815 --> 00:09:43,659
- You can do it, you can do it.
- [Ted] Wrapping up round one.
243
00:09:43,683 --> 00:09:47,663
Rounding third base,
coming in to home.
244
00:09:47,687 --> 00:09:51,400
[Ted] Ten, nine, eight,
245
00:09:51,424 --> 00:09:54,604
seven, six, five,
246
00:09:54,628 --> 00:09:59,097
four, three, two, one.
247
00:09:59,164 --> 00:10:01,166
Time's up.
248
00:10:01,233 --> 00:10:03,346
Woo!
249
00:10:03,370 --> 00:10:05,481
I'm really hoping the judges
don't find my dish too simple,
250
00:10:05,505 --> 00:10:07,105
my heart's in it.
251
00:10:07,172 --> 00:10:08,440
We gonna see
what the judges say,
252
00:10:08,507 --> 00:10:10,353
I have confidence in my dish
253
00:10:10,377 --> 00:10:11,776
and I'm ready to go
to the next round.
254
00:10:11,844 --> 00:10:13,645
I'm hoping that they don't think
255
00:10:13,712 --> 00:10:17,360
it's like too blah.
256
00:10:17,384 --> 00:10:18,650
[Jen]
I've never pickled anything,
257
00:10:18,717 --> 00:10:20,385
so that probably
gonna taste like crap.
258
00:10:20,452 --> 00:10:21,430
I don't know, we'll see.
259
00:10:21,454 --> 00:10:24,356
[intense music playing]
260
00:10:31,797 --> 00:10:33,398
Chefs,
in that first ballpark basket
261
00:10:33,465 --> 00:10:37,513
you got foot-long hot dogs,
nacho cheese sauce,
262
00:10:37,537 --> 00:10:42,007
soft pretzels,
and watermelon radishes.
263
00:10:42,074 --> 00:10:42,741
Chef Alix.
264
00:10:42,808 --> 00:10:45,610
I've made for you a pretzel dog
265
00:10:45,678 --> 00:10:49,981
with dill pickled radishes
and a beer cheese.
266
00:10:51,617 --> 00:10:53,551
[Ted] What was
your inspiration here?
267
00:10:53,619 --> 00:10:56,265
My grandpa Kenny.
He was a die-hard Yankees fan.
268
00:10:56,289 --> 00:10:59,691
On his 80th birthday we went
to a Yankee game with him
269
00:10:59,725 --> 00:11:04,273
and he was just so excited
to get a hot dog.
270
00:11:04,297 --> 00:11:05,608
The hot dog is great,
271
00:11:05,632 --> 00:11:08,744
I love that you got
that char on it.
272
00:11:08,768 --> 00:11:10,613
But I'm having a hard time
with the pretzel.
273
00:11:10,637 --> 00:11:12,415
It feels like
it just sort of soaked up
274
00:11:12,439 --> 00:11:14,150
some of the fryer oil.
275
00:11:14,174 --> 00:11:15,440
Yeah.
276
00:11:15,507 --> 00:11:16,908
[Marc]
But when you eat the dish,
277
00:11:16,975 --> 00:11:18,710
put some of the cheese sauce
on there,
278
00:11:18,777 --> 00:11:21,290
a little bit of the pickle,
it's actually really good.
279
00:11:21,314 --> 00:11:23,181
Thanks.
280
00:11:23,248 --> 00:11:24,493
[Amanda] The pretzel,
281
00:11:24,517 --> 00:11:26,584
I didn't mind it
as much as Marc.
282
00:11:26,652 --> 00:11:28,831
Something good happened to it
when you fried it
283
00:11:28,855 --> 00:11:30,366
because it absorbed some fat.
284
00:11:30,390 --> 00:11:32,123
Sometimes pretzels
can be really tough.
285
00:11:32,191 --> 00:11:33,302
Yeah.
286
00:11:33,326 --> 00:11:34,526
I didn't expect a true hot dog,
287
00:11:34,593 --> 00:11:35,771
like, that you get
at a ballpark.
288
00:11:35,795 --> 00:11:37,773
But you really flipped it
on its head,
289
00:11:37,797 --> 00:11:39,575
the fact that you sliced open
the pretzel
290
00:11:39,599 --> 00:11:41,666
was very creative.
291
00:11:41,734 --> 00:11:43,446
I have to get critical on some
of the smaller elements.
292
00:11:43,470 --> 00:11:44,980
For example, I would like to see
293
00:11:45,004 --> 00:11:48,206
more like consistency
on the watermelon radish cuts.
294
00:11:48,273 --> 00:11:50,341
Yeah.
295
00:11:50,409 --> 00:11:52,321
- Chef Alix, thank you.
- [Alix] Thank you.
296
00:11:52,345 --> 00:11:53,723
[Ted] Chef Jen, what do we have?
297
00:11:53,747 --> 00:11:56,459
Chefs, I made for you
a nacho cheese,
298
00:11:56,483 --> 00:11:59,528
and macaroni, and cheese,
with hot dogs.
299
00:11:59,552 --> 00:12:01,597
Pickled radishes
and just a little bit
300
00:12:01,621 --> 00:12:03,399
of parsley for garnish.
301
00:12:03,423 --> 00:12:04,823
So, Jen, are you a baseball fan?
302
00:12:04,890 --> 00:12:07,492
I was a Major League Baseball
reporter for 13 years.
303
00:12:07,559 --> 00:12:09,561
Oh, wow. That's so cool.
304
00:12:09,628 --> 00:12:11,830
How did you go
into culinary after that?
305
00:12:11,897 --> 00:12:14,632
I always said I need to be
a chef or a sports reporter
306
00:12:14,700 --> 00:12:17,435
and I just ended up doing both.
307
00:12:17,503 --> 00:12:19,304
I've never had anything pickled
308
00:12:19,371 --> 00:12:20,883
on top of my mac and cheese.
309
00:12:20,907 --> 00:12:23,708
When you get all this sudden
a bite of mac and cheese
310
00:12:23,776 --> 00:12:26,244
with a pickled
watermelon radish it's like,
311
00:12:26,311 --> 00:12:28,224
"What's going on here?"
312
00:12:28,248 --> 00:12:29,581
It's a little jarring.
313
00:12:29,648 --> 00:12:32,450
Is an acid on a mac normal?
Like, I don't know.
314
00:12:32,518 --> 00:12:34,630
But, uh, I liked it
because, you know,
315
00:12:34,654 --> 00:12:36,432
it's heavy dish,
so you need something
316
00:12:36,456 --> 00:12:38,300
to brighten it up
and to cut through that fat.
317
00:12:38,324 --> 00:12:39,591
Thank you.
318
00:12:39,658 --> 00:12:41,504
How can you not look at this
and think fun
319
00:12:41,528 --> 00:12:43,128
and be excited to eat this?
320
00:12:43,195 --> 00:12:44,462
It's adorable.
321
00:12:44,530 --> 00:12:45,663
I do wish you had gotten
some cheddar
322
00:12:45,731 --> 00:12:47,643
- or some other cheese.
- Yeah,
323
00:12:47,667 --> 00:12:50,401
cheese would've elevated this
for sure.
324
00:12:50,469 --> 00:12:52,314
But I thought
the use of the hot dog
325
00:12:52,338 --> 00:12:53,649
was really good here.
326
00:12:53,673 --> 00:12:55,473
I thought incorporating it
into the mac and cheese,
327
00:12:55,541 --> 00:12:57,208
I thought that was
a good gameplay let's say.
328
00:12:57,276 --> 00:12:58,387
- Thank you.
- [Ted] Oh.
329
00:12:58,411 --> 00:12:59,811
- Hey, "Gameplay" like that?
- Thank you.
330
00:12:59,878 --> 00:13:02,580
Thank you, chef Jen.
Next up, Chef Aristide.
331
00:13:02,614 --> 00:13:05,416
Today I made spinach
and arugula salad
332
00:13:05,484 --> 00:13:07,485
with nacho cheese dressing,
333
00:13:07,553 --> 00:13:09,754
pickled radish
and a pan-seared hot dog.
334
00:13:09,822 --> 00:13:13,335
How did you find yourself
in the chef business?
335
00:13:13,359 --> 00:13:14,425
I took a chance.
336
00:13:14,493 --> 00:13:15,627
I was gonna go to law school
337
00:13:15,694 --> 00:13:17,540
and two months
before graduating,
338
00:13:17,564 --> 00:13:18,808
I wanted to find something
339
00:13:18,832 --> 00:13:20,632
that I woke up every day
and love to do.
340
00:13:20,699 --> 00:13:22,411
Your parents
must've been so excited.
341
00:13:22,435 --> 00:13:24,435
[Aristide] Oh, no.
I just told my mom
342
00:13:24,503 --> 00:13:26,682
- I just gotta try.
- Inspiring.
343
00:13:26,706 --> 00:13:28,573
- [Ted] It's exciting.
- Congratulations.
344
00:13:28,640 --> 00:13:30,619
Aristide,
I love the concept here,
345
00:13:30,643 --> 00:13:32,577
and I think your bowl choice
was incredible,
346
00:13:32,644 --> 00:13:35,424
the little bits of like
almost hot dog glardon
347
00:13:35,448 --> 00:13:36,625
and the croutons
kind of pop out,
348
00:13:36,649 --> 00:13:38,583
so you have a great
presentation here.
349
00:13:38,650 --> 00:13:40,629
I think your strongest element
was adding that goat cheese.
350
00:13:40,653 --> 00:13:42,164
- Yeah.
- [Jordan] And it gave it
351
00:13:42,188 --> 00:13:43,554
a punch of flavor.
352
00:13:43,622 --> 00:13:44,900
But for me the dressing
was a little bit tough
353
00:13:44,924 --> 00:13:48,437
to get through just
because of how thick it was.
354
00:13:48,461 --> 00:13:49,772
Yeah.
355
00:13:49,796 --> 00:13:51,529
I'm actually looking over
at Jordan and realizing
356
00:13:51,597 --> 00:13:55,444
you have a lot more dressing
than I do.
357
00:13:55,468 --> 00:13:57,847
So, just be careful
with consistency.
358
00:13:57,871 --> 00:14:01,450
I do think maybe one or two
other elements in here
359
00:14:01,474 --> 00:14:04,876
might've raised a level
of the creativity
360
00:14:04,943 --> 00:14:06,477
aside from the greens
it's just the basket,
361
00:14:06,545 --> 00:14:08,858
- you know.
- Yes, chef.
362
00:14:08,882 --> 00:14:11,126
But the pickling
of the watermelon radish
363
00:14:11,150 --> 00:14:12,483
was a great idea.
364
00:14:12,551 --> 00:14:13,529
Being a salad with a pop of, uh,
365
00:14:13,553 --> 00:14:15,531
of acidity was really flavorful.
366
00:14:15,555 --> 00:14:17,533
Thank you so much.
367
00:14:17,557 --> 00:14:19,735
- And finally Chef Fannera.
- Hi, chefs.
368
00:14:19,759 --> 00:14:22,671
Today, I made for you
a fancy loaded baked potato
369
00:14:22,695 --> 00:14:25,474
with a side salad
with some deep fried
370
00:14:25,498 --> 00:14:28,766
Brussels sprouts
and a honey lime vinaigrette.
371
00:14:28,834 --> 00:14:31,347
Chef Fannera, what would
it mean to you personally
372
00:14:31,371 --> 00:14:33,304
if you were to win?
373
00:14:33,372 --> 00:14:37,442
[sighs] Being a Black Muslim,
374
00:14:37,509 --> 00:14:39,711
soulful chef from Brooklyn,
375
00:14:39,778 --> 00:14:42,313
there's great Muslim chefs,
376
00:14:42,381 --> 00:14:43,626
great Black female chefs
377
00:14:43,650 --> 00:14:45,628
who don't get enough recognition
378
00:14:45,652 --> 00:14:48,564
and I really wanna be that face
379
00:14:48,588 --> 00:14:51,567
to let little girls
like me know,
380
00:14:51,591 --> 00:14:54,058
"Girl, you can be on TV."
381
00:14:54,126 --> 00:14:57,439
And you can win too
if you really, really try.
382
00:14:57,463 --> 00:14:59,508
But there's a lot
of soul in here
383
00:14:59,532 --> 00:15:01,799
and a lot of flavor in here.
384
00:15:01,867 --> 00:15:03,646
[dramatic music playing]
385
00:15:03,670 --> 00:15:06,404
I really love the vinaigrette
that you put on the salad,
386
00:15:06,471 --> 00:15:07,850
great balance
of the honey and the lime,
387
00:15:07,874 --> 00:15:09,807
I like the direction
that you were going in
388
00:15:09,875 --> 00:15:11,387
with the loaded baked potatoes.
389
00:15:11,411 --> 00:15:13,478
I think they're just two
separate dishes.
390
00:15:13,545 --> 00:15:15,791
This is one fun loaded.
391
00:15:15,815 --> 00:15:19,328
And this is, like, okay,
this is my workout day
392
00:15:19,352 --> 00:15:20,752
with my honey lime salad.
393
00:15:20,819 --> 00:15:23,554
[Jordan] Everything tasted
good but when you have
394
00:15:23,622 --> 00:15:25,668
17 different things
at all taste good together,
395
00:15:25,692 --> 00:15:27,492
you're gonna...
you're gonna inevitably
396
00:15:27,559 --> 00:15:29,427
have something like clashes.
397
00:15:29,494 --> 00:15:31,429
I agree there's a lot
going on here
398
00:15:31,496 --> 00:15:33,475
but it's really hard
to complain about anything
399
00:15:33,499 --> 00:15:36,812
when everything I'm eating
is delicious.
400
00:15:36,836 --> 00:15:38,970
Brussels sprouts
are cooked properly.
401
00:15:39,037 --> 00:15:40,482
The potatoes
are properly cooked.
402
00:15:40,506 --> 00:15:42,707
This cheese you made tastes
pretty good
403
00:15:42,774 --> 00:15:44,509
and that's a feed
in its own right there.
404
00:15:44,576 --> 00:15:46,422
I have a very good idea
of who you are
405
00:15:46,446 --> 00:15:47,779
- when I'm eating this plate.
- [Ted] Okay.
406
00:15:47,846 --> 00:15:50,426
The judges have tasted
everyone's work.
407
00:15:50,450 --> 00:15:53,162
We'll let you know soon
who has been Chopped.
408
00:15:53,186 --> 00:15:54,630
Thank you, chefs.
409
00:15:54,654 --> 00:15:56,587
After my critique
I feel a little bit nervous
410
00:15:56,655 --> 00:15:59,702
because of the inconsistency
of, uh, the salad dressing.
411
00:15:59,726 --> 00:16:01,459
But I know the flavors
were there.
412
00:16:01,526 --> 00:16:02,794
So hopefully, what I created
413
00:16:02,828 --> 00:16:04,729
could get me to the next round.
414
00:16:04,796 --> 00:16:07,176
[Jen] It's really difficult
to think on your feet
415
00:16:07,200 --> 00:16:08,399
for sure.
416
00:16:08,467 --> 00:16:09,600
But looking back on it
I would not have done
417
00:16:09,668 --> 00:16:11,447
anything different.
418
00:16:11,471 --> 00:16:15,006
[dramatic music playing]
419
00:16:22,247 --> 00:16:24,849
[intense music playing]
420
00:16:24,916 --> 00:16:28,286
So, this dish
is on the chopping block.
421
00:16:28,320 --> 00:16:31,155
[intense music playing]
422
00:16:42,334 --> 00:16:46,070
Chef Jen, you've been Chopped.
423
00:16:46,138 --> 00:16:47,405
Judges?
424
00:16:47,472 --> 00:16:48,940
The mac and cheese
is a great idea
425
00:16:49,007 --> 00:16:53,722
and you cooked pasta well
in this kitchen which is rare.
426
00:16:53,746 --> 00:16:56,258
But we wanted the cheese sauce
to be elevated
427
00:16:56,282 --> 00:16:57,926
with more cheese flavor.
428
00:16:57,950 --> 00:17:00,662
And the watermelon radish
felt a little out of place
429
00:17:00,686 --> 00:17:03,265
and so we had to chop you.
430
00:17:03,289 --> 00:17:05,801
Thank you. This was so fun.
431
00:17:05,825 --> 00:17:07,625
I don't think that appetizer
was a reflection
432
00:17:07,692 --> 00:17:09,560
of who I am as a chef.
433
00:17:09,628 --> 00:17:10,873
My restaurant wouldn't be
as good as it is.
434
00:17:10,897 --> 00:17:12,630
You know, some of the best
homerun hitters
435
00:17:12,697 --> 00:17:15,233
strike out the most,
like it's all good.
436
00:17:15,300 --> 00:17:19,370
[dramatic music playing]
437
00:17:19,438 --> 00:17:21,706
Chef Fannera, Chef Alix,
Chef Aristide,
438
00:17:21,773 --> 00:17:23,419
you're no longer
Chopped rookies.
439
00:17:23,443 --> 00:17:24,642
Do you think that'll make
the second round
440
00:17:24,709 --> 00:17:26,511
any easier for you?
441
00:17:26,578 --> 00:17:28,579
I think we got it.
I cook without fear, right?
442
00:17:28,647 --> 00:17:32,428
Because I mean, ain't no time
to be scared.
443
00:17:32,452 --> 00:17:35,297
The baskets are in front of you.
444
00:17:35,321 --> 00:17:38,322
Check out
your entree ingredients.
445
00:17:38,390 --> 00:17:40,124
[dramatic music playing]
446
00:17:40,192 --> 00:17:41,459
Ooh.
447
00:17:41,526 --> 00:17:44,462
Surprise, you've got popcorn
in the basket.
448
00:17:44,529 --> 00:17:47,443
I love this popcorn.
I'm excited about that.
449
00:17:47,467 --> 00:17:49,400
[Ted] You also have
chicken tenders.
450
00:17:49,468 --> 00:17:51,513
Chicken tenders,
my favorite as a kid.
451
00:17:51,537 --> 00:17:52,603
[Ted] Broccoli rabe.
452
00:17:52,671 --> 00:17:54,783
Broccoli rabe, my favorite.
453
00:17:54,807 --> 00:17:57,208
[Ted] And beer pickles.
454
00:17:57,275 --> 00:17:58,587
Step our creativity up.
455
00:17:58,611 --> 00:17:59,677
Thirty minutes is what you get
456
00:17:59,744 --> 00:18:02,346
to make magnificent
main courses.
457
00:18:02,414 --> 00:18:04,460
[mimics horn blowing sound]
458
00:18:04,484 --> 00:18:05,483
Clock starts now.
459
00:18:05,550 --> 00:18:07,196
[upbeat music playing]
460
00:18:07,220 --> 00:18:08,397
- Woo!
- Let's go.
461
00:18:08,421 --> 00:18:09,531
- Here we go. Here we go.
- Round two.
462
00:18:09,555 --> 00:18:11,689
[upbeat music playing]
463
00:18:11,756 --> 00:18:13,825
[Fanerra] I made it
to freaking round two.
464
00:18:13,892 --> 00:18:16,605
I don't know how
because the judges felt like
465
00:18:16,629 --> 00:18:18,874
it seemed like
two different dishes.
466
00:18:18,898 --> 00:18:21,432
Definitely thinking
I can come up with something
467
00:18:21,500 --> 00:18:23,879
more composed than before.
468
00:18:23,903 --> 00:18:27,883
Ultimately, I wanna stick
to my soul food roots.
469
00:18:27,907 --> 00:18:32,354
So, I see this popcorn,
I'm thinking corn,
470
00:18:32,378 --> 00:18:36,247
cornfields, soul food,
grits, right?
471
00:18:36,314 --> 00:18:40,295
So, I'm gonna make
a blackened chicken and grits
472
00:18:40,319 --> 00:18:42,631
with a popcorn cream sauce
473
00:18:42,655 --> 00:18:45,456
and a pickle and tomato salad.
474
00:18:45,524 --> 00:18:47,369
I got to say there's nothing
like watching a game
475
00:18:47,393 --> 00:18:49,238
with a bucket of popcorn
and look at us,
476
00:18:49,262 --> 00:18:50,461
we're watching the game.
477
00:18:50,529 --> 00:18:51,840
Yeah, it's just really exciting.
478
00:18:51,864 --> 00:18:53,509
I mean, you watch
something suspenseful.
479
00:18:53,533 --> 00:18:54,732
- [laughs]
- It's all that.
480
00:18:54,799 --> 00:18:56,400
[Amanda] You're missing,
you're missing.
481
00:18:56,468 --> 00:18:58,469
Oh, I'm just... Oh, I'm sorry.
482
00:18:58,537 --> 00:19:00,404
The judges seemed really happy
483
00:19:00,472 --> 00:19:01,739
about my appetizer,
484
00:19:01,806 --> 00:19:03,474
so I'm just gonna try
and repeat that success
485
00:19:03,542 --> 00:19:04,742
in my entree.
486
00:19:04,809 --> 00:19:07,411
I'm making
popcorn chicken fingers
487
00:19:07,479 --> 00:19:09,680
with broccoli rabe
with a spicy aioli
488
00:19:09,748 --> 00:19:11,660
and crispy smashed potatoes.
489
00:19:11,684 --> 00:19:13,618
It's like I might be
playing it too safe
490
00:19:13,685 --> 00:19:15,664
but the first thing that came
to mind is chicken fingers
491
00:19:15,688 --> 00:19:17,866
and I'm just gonna run with it
because I don't...
492
00:19:17,890 --> 00:19:20,602
Because you're cute
and that works for you so...
493
00:19:20,626 --> 00:19:21,670
Let's hope it works again,
all right?
494
00:19:21,694 --> 00:19:23,694
...do what works for you,
all right?
495
00:19:23,762 --> 00:19:25,630
[Alix] It worked once,
let's hope it works again.
496
00:19:25,697 --> 00:19:28,343
I think there's a standard
breading procedure going on
497
00:19:28,367 --> 00:19:29,567
in Alix's station.
498
00:19:29,634 --> 00:19:31,569
[Alix] Aristide is bringing it.
499
00:19:31,636 --> 00:19:34,416
- Rock and roll.
- Fanerra is bringing it.
500
00:19:34,440 --> 00:19:35,751
I don't think that's enough.
501
00:19:35,775 --> 00:19:37,575
I really have to knock it out
of the park
502
00:19:37,642 --> 00:19:39,443
- if I'm gonna win.
- Please be cooked chicken.
503
00:19:39,511 --> 00:19:41,356
I need you to cook
because if you're raw,
504
00:19:41,380 --> 00:19:43,492
I'm going home.
505
00:19:43,516 --> 00:19:45,183
I don't wanna go home.
506
00:19:45,250 --> 00:19:46,495
Okay.
507
00:19:46,519 --> 00:19:48,586
[Marc] So, broccoli rabe,
a great vegetable.
508
00:19:48,653 --> 00:19:50,432
I mean,
some people blanch it first,
509
00:19:50,456 --> 00:19:51,500
some people just grill it.
510
00:19:51,524 --> 00:19:53,769
[upbeat music playing]
511
00:19:53,793 --> 00:19:55,370
When I see the broccoli rabe,
512
00:19:55,394 --> 00:19:56,861
I think immediately pasta.
513
00:19:56,928 --> 00:20:00,642
So I'm gonna make
a Creole Chicken Monica Pasta
514
00:20:00,666 --> 00:20:03,968
topped with chili, popcorn,
and crumbs.
515
00:20:05,937 --> 00:20:08,539
Monica pasta is like
a Southern butter cream dish.
516
00:20:08,607 --> 00:20:11,475
We normally use
crawfish with spinach.
517
00:20:11,543 --> 00:20:12,721
We put the [indistinct]
518
00:20:12,745 --> 00:20:14,456
and the broccoli rabe
and the chicken.
519
00:20:14,480 --> 00:20:17,415
How on Earth do pickles
or popcorn
520
00:20:17,482 --> 00:20:19,595
work in a pasta
with cream sauce?
521
00:20:19,619 --> 00:20:21,463
I think if you wanna get kind of
522
00:20:21,487 --> 00:20:22,864
I think out of the box.
523
00:20:22,888 --> 00:20:25,356
Pickles are equally as known
for their cucumber pickle
524
00:20:25,423 --> 00:20:27,425
- as it is in the brine juice.
- Right.
525
00:20:27,492 --> 00:20:29,538
So I think incorporating that
in some way
526
00:20:29,562 --> 00:20:31,406
whether it's a marinade
for the chicken
527
00:20:31,430 --> 00:20:33,408
and a quick brine
and then also...
528
00:20:33,432 --> 00:20:35,433
You can also
go the relish route here.
529
00:20:35,500 --> 00:20:37,412
Imagine a broccoli rabe
and pickled relish.
530
00:20:37,436 --> 00:20:39,203
Mmm-hmm.
531
00:20:40,839 --> 00:20:42,884
[Aristide] And as I taste
this brine,
532
00:20:42,908 --> 00:20:45,443
I'm tasting lemon, coriander.
533
00:20:45,510 --> 00:20:47,311
I immediately think to put this
534
00:20:47,379 --> 00:20:49,424
in my Monica sauce.
535
00:20:49,448 --> 00:20:53,428
The brine will add some acid
to my dish.
536
00:20:53,452 --> 00:20:55,097
I need to get moving.
537
00:20:55,121 --> 00:20:58,422
Less than 15 minutes left
on that clock, chefs.
538
00:20:59,658 --> 00:21:01,503
[Fanerra] So for the popcorn,
539
00:21:01,527 --> 00:21:03,505
I know that
I'm gonna make a foam
540
00:21:03,529 --> 00:21:07,064
and I reduce it down
with some cream.
541
00:21:08,133 --> 00:21:10,712
Hmm, okay.
542
00:21:10,736 --> 00:21:13,715
I used a pickled brine
in my chicken marinade.
543
00:21:13,739 --> 00:21:16,140
I really wanna make sure
that pickle flavor
544
00:21:16,207 --> 00:21:17,541
is all throughout.
545
00:21:17,609 --> 00:21:19,877
I put it in my broccoli rabe
but why not
546
00:21:19,944 --> 00:21:22,980
make a little salad
with it as well?
547
00:21:24,816 --> 00:21:26,595
[Alix] I deglazed
the broccoli rabe
548
00:21:26,619 --> 00:21:29,954
with the pickled juice
and some lemon.
549
00:21:31,890 --> 00:21:33,669
If I win the $10,000,
550
00:21:33,693 --> 00:21:36,093
I'll put it back
into my business.
551
00:21:36,161 --> 00:21:38,540
I'm launching a small
production company
552
00:21:38,564 --> 00:21:42,210
where I develop recipes
for food brands
553
00:21:42,234 --> 00:21:43,879
using their products.
554
00:21:43,903 --> 00:21:45,414
I'm gonna pull out all the stops
555
00:21:45,438 --> 00:21:47,872
to win this $10,000.
556
00:21:48,773 --> 00:21:50,641
Time, time, time,
I can't see the time.
557
00:21:50,709 --> 00:21:52,710
Eight and a half.
Eight and a half minutes.
558
00:21:52,777 --> 00:21:56,425
- [Fanerra] Okay.
- [Marc] Hey, guys, Alix is...
559
00:21:56,449 --> 00:21:57,648
I got to say Alix is...
560
00:21:57,716 --> 00:21:59,850
She's running everywhere.
Every time I look up,
561
00:21:59,918 --> 00:22:02,764
Alix is gone somewhere
running around the kitchen.
562
00:22:02,788 --> 00:22:04,922
[Alix] Chili flakes,
who got chili flakes?
563
00:22:04,989 --> 00:22:05,834
[Fanerra] I got cayenne,
564
00:22:05,858 --> 00:22:08,326
- no chili flakes.
- [Alix] Back, back, back.
565
00:22:11,530 --> 00:22:13,264
[Aristide speaking]
566
00:22:13,331 --> 00:22:14,643
So I'm using the popcorn
567
00:22:14,667 --> 00:22:16,934
as a bread crumb element
for my dish
568
00:22:17,001 --> 00:22:20,137
because what's pasta without
some type of bread crumbs?
569
00:22:20,205 --> 00:22:21,650
Let's go. Hey.
570
00:22:21,674 --> 00:22:24,475
It's up like the interstate.
571
00:22:24,542 --> 00:22:27,211
Four and a half minutes
on the clock, chefs.
572
00:22:29,681 --> 00:22:31,816
[Fanerra] For my popcorn cream,
573
00:22:31,883 --> 00:22:34,329
I get it into my whipped
cream canister
574
00:22:34,353 --> 00:22:36,732
and hope that it comes out
as a foam.
575
00:22:36,756 --> 00:22:39,156
Fanerra,
how's it going down there?
576
00:22:39,224 --> 00:22:40,291
Good.
577
00:22:40,358 --> 00:22:42,426
[Amanda] You look very focused.
578
00:22:42,494 --> 00:22:44,406
Let's see if this works.
579
00:22:44,430 --> 00:22:46,397
[suspenseful music playing]
580
00:22:48,967 --> 00:22:51,446
Aristide, how's it going?
You feeling good about it?
581
00:22:51,470 --> 00:22:52,670
- Yes, ma'am.
- [Amanda] All right.
582
00:22:52,737 --> 00:22:55,473
Stay focused. We want
consistency, don't forget.
583
00:22:55,540 --> 00:22:56,585
Yes, ma'am.
584
00:22:56,609 --> 00:22:58,743
I'm now plating my dish
and I do not like
585
00:22:58,810 --> 00:23:01,345
how my food looks on this plate.
586
00:23:02,614 --> 00:23:04,393
I'm all about neatness
587
00:23:04,417 --> 00:23:06,328
and I'm all about presentation.
588
00:23:06,352 --> 00:23:08,152
People eat
with their eyes first.
589
00:23:10,422 --> 00:23:12,022
30 seconds.
590
00:23:12,090 --> 00:23:13,468
No!
591
00:23:13,492 --> 00:23:15,203
[Amanda] Everything
you want in that plate
592
00:23:15,227 --> 00:23:16,761
has to go on it now.
593
00:23:16,828 --> 00:23:19,363
[Aristide] Last steps,
don't overthink it though.
594
00:23:19,431 --> 00:23:20,475
Sauce, oh.
595
00:23:20,499 --> 00:23:21,766
- You don't wanna get it.
- [Amanda] Oh, my God Alix,
596
00:23:21,833 --> 00:23:22,944
- don't use...
- [Ted] Get those plates.
597
00:23:22,968 --> 00:23:26,904
[Alix] I realized that
I don't have a spicy aioli.
598
00:23:26,971 --> 00:23:29,373
Get those plates as pretty
as you can, chefs.
599
00:23:29,441 --> 00:23:30,975
- 10 seconds.
- [Ted] Ten,
600
00:23:31,042 --> 00:23:33,844
- nine, eight, seven...
- [Amanda] Ketchup?
601
00:23:33,912 --> 00:23:36,380
- [Ted]...six, five...
- [Amanda] Ketchup? Ketchup?
602
00:23:36,448 --> 00:23:40,451
[Ted] ...four, three, two, one.
603
00:23:40,518 --> 00:23:41,452
[Ted] Time's up.
604
00:23:41,519 --> 00:23:42,720
That ketchup's gonna be
a home run.
605
00:23:42,787 --> 00:23:45,122
[Amanda] Oh, my God.
606
00:23:47,525 --> 00:23:49,304
Oh, man.
607
00:23:49,328 --> 00:23:50,327
Whoa.
608
00:23:53,598 --> 00:23:55,710
I'm happy with my plating.
I feel like I could do more
609
00:23:55,734 --> 00:23:57,868
but who doesn't think
they can do more.
610
00:23:57,936 --> 00:24:00,538
[Ted] She busted her tail
to get into the fridge
611
00:24:00,605 --> 00:24:03,941
- to get ketchup?
- [laughs]
612
00:24:04,008 --> 00:24:06,477
You cannot have nothing to dip
your chicken fingers in.
613
00:24:06,544 --> 00:24:08,412
And I was trying to make
a spicy aioli
614
00:24:08,480 --> 00:24:09,724
when I just didn't have time.
615
00:24:09,748 --> 00:24:12,149
So I figured last second
if you need
616
00:24:12,217 --> 00:24:15,953
to go for the ketchup I would
and I went last second.
617
00:24:25,763 --> 00:24:27,298
[Ted] Chefs,
we hope that you each
618
00:24:27,365 --> 00:24:29,744
hit a grand slam
with your entrees.
619
00:24:29,768 --> 00:24:31,346
Your basket ingredients,
620
00:24:31,370 --> 00:24:33,148
popcorn,
621
00:24:33,172 --> 00:24:34,438
chicken tenders,
622
00:24:34,506 --> 00:24:36,284
broccoli rabe,
623
00:24:36,308 --> 00:24:38,442
and beer pickles.
624
00:24:38,510 --> 00:24:40,755
- Chef Alix?
- Chefs, I made for you
625
00:24:40,779 --> 00:24:44,315
popcorn chicken with potatoes
626
00:24:44,382 --> 00:24:46,495
and broccoli rabe.
627
00:24:46,519 --> 00:24:48,285
[suspenseful music playing]
628
00:24:54,659 --> 00:24:55,793
I really love the broccoli rabe.
629
00:24:55,860 --> 00:24:56,727
Thanks.
630
00:24:56,794 --> 00:24:58,662
[Amanda] I love the garlic
and the acidity
631
00:24:58,730 --> 00:24:59,830
and it's cooked really well.
632
00:25:00,599 --> 00:25:03,378
Popcorn was so salty
that I think
633
00:25:03,402 --> 00:25:04,646
you still needed to go add it
634
00:25:04,670 --> 00:25:06,270
- a little bit with some...
- Okay.
635
00:25:06,337 --> 00:25:07,516
[Amanda]
...salt on the breading.
636
00:25:07,540 --> 00:25:10,941
And my chicken tenders
are just a little bit dry.
637
00:25:11,543 --> 00:25:13,388
Okay.
638
00:25:13,412 --> 00:25:14,789
[Marc] I don't know
if I've ever had
639
00:25:14,813 --> 00:25:17,459
a chicken tender
that doesn't taste dry.
640
00:25:17,483 --> 00:25:18,927
Even you go to those
fast food places,
641
00:25:18,951 --> 00:25:20,684
you could get
six different sauces.
642
00:25:20,752 --> 00:25:22,486
Why? Because you really
don't wanna taste
643
00:25:22,554 --> 00:25:24,466
the chicken finger,
you just want it sauced.
644
00:25:24,490 --> 00:25:25,489
- It's the vehicle.
- You know,
645
00:25:25,557 --> 00:25:27,725
and you fell behind
in the sauce.
646
00:25:28,493 --> 00:25:32,140
But I love the creativity level.
647
00:25:32,164 --> 00:25:34,342
[Jordan] I agree. The potato
is tight with the broccoli rabe
648
00:25:34,366 --> 00:25:36,011
and like the best parts
of the dish
649
00:25:36,035 --> 00:25:38,402
but to just squeeze
some ketchup on the plate.
650
00:25:40,104 --> 00:25:42,217
Given your first dish,
I definitely expected
651
00:25:42,241 --> 00:25:43,440
a little bit more.
652
00:25:44,709 --> 00:25:46,577
[Ted] Okay.
Chef Alix, thank you.
653
00:25:46,644 --> 00:25:48,712
- Thanks.
- Next up, Chef Fanerra.
654
00:25:48,780 --> 00:25:53,450
I made for you a blackened
chicken and grits.
655
00:25:53,518 --> 00:25:55,319
[suspenseful music playing]
656
00:26:01,326 --> 00:26:02,771
[Marc] You've made a very,
657
00:26:02,795 --> 00:26:06,530
nicely composed thoughtful dish.
658
00:26:06,598 --> 00:26:08,710
- Thank you.
- [Marc] It's delicious,
659
00:26:08,734 --> 00:26:10,645
you got a nice heat,
it's just right there
660
00:26:10,669 --> 00:26:13,515
dancing on my palate.
661
00:26:13,539 --> 00:26:16,807
The little pickle salad
with tomato that you made
662
00:26:16,874 --> 00:26:19,521
was a great way to do
use the pickle.
663
00:26:19,545 --> 00:26:21,879
The grits are really
both cooked.
664
00:26:21,946 --> 00:26:25,549
I get most of the popcorn
flavor from the cream.
665
00:26:26,551 --> 00:26:29,664
And I'm happy that
you streamlined your plate.
666
00:26:29,688 --> 00:26:31,800
- Took the crazy out.
- And your ingredients, so.
667
00:26:31,824 --> 00:26:34,402
And the chicken's cooked
really nicely.
668
00:26:34,426 --> 00:26:36,427
- Thank you.
- [Jordan] Yeah, I would say
669
00:26:36,494 --> 00:26:38,629
it's just so bleeping good.
670
00:26:38,696 --> 00:26:40,475
- [Fanerra] Thank you.
- [Jordan] It is,
671
00:26:40,499 --> 00:26:42,499
I like the incorporation
of pickles throughout,
672
00:26:42,567 --> 00:26:44,301
that foam that you did
with the corn,
673
00:26:44,369 --> 00:26:46,348
I'm like,
I wanna shovel this down,
674
00:26:46,372 --> 00:26:47,638
like, this is really,
really good.
675
00:26:47,705 --> 00:26:49,351
Careful you're on camera.
676
00:26:49,375 --> 00:26:51,375
[laughs]
677
00:26:51,442 --> 00:26:52,554
[Ted] Thank you, Chef Fanerra.
678
00:26:52,578 --> 00:26:53,888
Finally, Chef Aristide.
679
00:26:53,912 --> 00:26:58,360
Uh, so today I made
a Chicken Monica Pasta.
680
00:26:58,384 --> 00:27:00,228
Something that's common
in Louisiana.
681
00:27:00,252 --> 00:27:01,652
Uh, it's Cajun style.
682
00:27:01,719 --> 00:27:04,288
[suspenseful music playing]
683
00:27:11,663 --> 00:27:13,308
So this is really good.
684
00:27:13,332 --> 00:27:14,776
It's exactly what I want
when I...
685
00:27:14,800 --> 00:27:17,379
when I want like that hardy
creamy pasta,
686
00:27:17,403 --> 00:27:18,869
like it's just boom.
687
00:27:18,936 --> 00:27:21,472
But, like, the broccoli rabe
is just the leaves
688
00:27:21,539 --> 00:27:22,873
and I just wanted more
of the bitterness.
689
00:27:22,940 --> 00:27:25,387
- Okay.
- [Jordan] To maybe cut through to some of the cream.
690
00:27:25,411 --> 00:27:26,655
[Amanda] This is comfort food.
691
00:27:26,679 --> 00:27:29,346
A lot of flavor, a lot of fat.
692
00:27:29,414 --> 00:27:30,725
It's warm, it's smoky.
693
00:27:30,749 --> 00:27:33,417
It's gives that whole
cream sauce
694
00:27:33,484 --> 00:27:35,730
like a little bit of depth.
695
00:27:35,754 --> 00:27:37,732
[Marc] What I find
interesting here is,
696
00:27:37,756 --> 00:27:39,623
we've taken ingredients
that you might eat
697
00:27:39,691 --> 00:27:41,425
in the ballpark and transform it
698
00:27:41,492 --> 00:27:42,760
into a pasta dish.
699
00:27:42,827 --> 00:27:44,561
But, not all
the basket ingredients
700
00:27:44,629 --> 00:27:47,342
wanted to be invited
to this party I feel like.
701
00:27:47,366 --> 00:27:49,299
Toasted corn on top
of a pasta dish
702
00:27:49,367 --> 00:27:50,768
doesn't really work.
703
00:27:50,835 --> 00:27:52,369
Didn't give a big flavor
out of it.
704
00:27:52,437 --> 00:27:53,548
It was... Visually it was good.
705
00:27:53,572 --> 00:27:55,339
That was where it sort
of ended there.
706
00:27:56,508 --> 00:27:58,375
[Aristide] There's definitely
a possibility for me
707
00:27:58,443 --> 00:27:59,777
to be chopped this time.
708
00:27:59,844 --> 00:28:02,424
But I know how to pull
a rabbit out of the hat
709
00:28:02,448 --> 00:28:04,693
in the dessert round
to win them over.
710
00:28:04,717 --> 00:28:07,451
[Alix] I think there's
definitely a 50/50 chance
711
00:28:07,518 --> 00:28:08,719
of me being on
the chopping block here.
712
00:28:08,786 --> 00:28:11,588
Fanerra's dish was outstanding
for the judges,
713
00:28:11,656 --> 00:28:14,458
and you know Aristide
and I kind of stand
714
00:28:14,525 --> 00:28:16,427
neck and neck at this point.
715
00:28:25,503 --> 00:28:28,372
[theme music playing]
716
00:28:30,608 --> 00:28:34,011
[Ted] Whose dish
is on the chopping block?
717
00:28:45,690 --> 00:28:48,203
[Ted] Chef Aristide,
you've been chopped.
718
00:28:48,227 --> 00:28:49,426
Judges...
719
00:28:49,494 --> 00:28:51,361
[Jordan] Chef Aristide,
listen, man,
720
00:28:51,429 --> 00:28:52,741
this dish was delicious.
721
00:28:52,765 --> 00:28:55,032
But in the end,
the broccoli rabe,
722
00:28:55,099 --> 00:28:57,501
the popcorn just didn't shine
as they should.
723
00:28:57,568 --> 00:28:59,147
- And so, we have to chop you.
- Thank you so much
724
00:28:59,171 --> 00:29:00,548
- for having me.
- [Amanda] Thank you, Aristide.
725
00:29:00,572 --> 00:29:01,638
- [Marc] Thank you, man.
- Thank you.
726
00:29:01,706 --> 00:29:04,341
- We miss you already, dude.
- Keep up the good work.
727
00:29:06,778 --> 00:29:08,623
[Aristide] It's clear
the judges love my food.
728
00:29:08,647 --> 00:29:09,758
But I came up short.
729
00:29:09,782 --> 00:29:11,693
All I can do
is just correct myself
730
00:29:11,717 --> 00:29:16,253
and still become the best chef
that I can possibly be.
731
00:29:18,656 --> 00:29:22,159
[tense music playing]
732
00:29:24,462 --> 00:29:26,396
[Ted] Chef Fanerra, Chef Alix,
733
00:29:26,464 --> 00:29:27,931
who's fired up
for one last round?
734
00:29:27,999 --> 00:29:31,468
Ted, I've rounded third
and I'm ready to take it home.
735
00:29:31,536 --> 00:29:33,782
May the best woman win.
736
00:29:33,806 --> 00:29:36,940
Time to tackle
these dessert baskets.
737
00:29:40,278 --> 00:29:42,112
Get in there.
738
00:29:44,749 --> 00:29:47,818
Your mission is to wrap up
your meal with sweet treats.
739
00:29:47,885 --> 00:29:49,620
[Fanerra] I'm hoping
there's an apple in there.
740
00:29:49,687 --> 00:29:52,267
[Ted] Caramel apple baseballs.
741
00:29:52,291 --> 00:29:54,224
Roasted peanuts.
742
00:29:54,292 --> 00:29:55,636
Peanuts in shell.
743
00:29:55,660 --> 00:29:58,295
[Fanerra]
That's gonna be a tedious one.
744
00:29:58,362 --> 00:29:59,563
[Ted] Strawberries.
745
00:29:59,630 --> 00:30:01,609
Cotton candy.
746
00:30:01,633 --> 00:30:04,434
[Alix] Super sweet.
I got to cut through that.
747
00:30:04,502 --> 00:30:06,347
One last half hour on the clock.
748
00:30:06,371 --> 00:30:07,371
I'm ready.
749
00:30:07,438 --> 00:30:08,438
Time starts now.
750
00:30:08,506 --> 00:30:09,484
Go!
751
00:30:09,508 --> 00:30:10,485
[Ted] Final inning.
752
00:30:10,509 --> 00:30:13,354
[crowd] Charge!
753
00:30:13,378 --> 00:30:17,214
[rock music playing]
754
00:30:21,652 --> 00:30:23,453
How you doing over there, girl?
755
00:30:23,521 --> 00:30:25,455
Those peanuts are gonna be
the problem.
756
00:30:25,523 --> 00:30:28,325
[Alix] I know.
I'm so nervous about that.
757
00:30:30,528 --> 00:30:33,263
[Fanerra] I see
caramel apple baseballs.
758
00:30:33,331 --> 00:30:36,311
And the first thing I think
is apple pie.
759
00:30:36,335 --> 00:30:37,668
All-American dessert, right?
760
00:30:37,735 --> 00:30:39,781
So all American sports.
761
00:30:39,805 --> 00:30:43,874
So I'm gonna make
a spiced apple pie
762
00:30:43,941 --> 00:30:47,789
with berry, cotton candy,
and peanut crumbs.
763
00:30:47,813 --> 00:30:49,546
[Marc] For now,
what am I getting for dessert?
764
00:30:49,614 --> 00:30:50,658
I'm excited.
765
00:30:50,682 --> 00:30:53,595
I'm gonna do a spiced apple pie.
766
00:30:53,619 --> 00:30:54,462
[Jordan] You know, you only have
767
00:30:54,486 --> 00:30:55,663
- like 30 minutes, right?
- [Marc] Oh,
768
00:30:55,687 --> 00:30:57,688
just leave her alone.
769
00:30:57,755 --> 00:30:58,399
She's been able to do it so far.
770
00:30:58,423 --> 00:31:00,023
This is exciting.
771
00:31:01,960 --> 00:31:03,605
[Alix] When I think
about the ballpark,
772
00:31:03,629 --> 00:31:05,762
the first thing that comes
to mind is funnel cake.
773
00:31:05,830 --> 00:31:06,808
So I'm going to run with that.
774
00:31:06,832 --> 00:31:08,743
I am making an apple funnel cake
775
00:31:08,767 --> 00:31:12,236
with peanut powder,
a strawberry compote,
776
00:31:12,303 --> 00:31:14,271
and cotton candy whip.
777
00:31:15,506 --> 00:31:17,752
[Marc] We've got an apple pie
on one side
778
00:31:17,776 --> 00:31:19,443
and funnel cake on the other.
779
00:31:19,510 --> 00:31:22,290
I mean this is
screaming ballpark.
780
00:31:22,314 --> 00:31:25,560
Once I have my batter done,
I put it into a piping bag.
781
00:31:25,584 --> 00:31:27,495
All right. I hope
that these come out okay.
782
00:31:27,519 --> 00:31:29,430
- Oh, my God.
- [Marc] Hey, batter, batter.
783
00:31:29,454 --> 00:31:31,054
- Hey, batter, batter...
- [Marc] Here it comes.
784
00:31:31,122 --> 00:31:34,224
-[Amanda] Hey, batter, batter, batter.
-...batter, batter, batter.
785
00:31:36,594 --> 00:31:39,596
So my pie needs a crumble
because the crumble
786
00:31:39,664 --> 00:31:41,643
is the best part of a pie.
787
00:31:41,667 --> 00:31:46,915
I want to make the crumble
with some flour and peanuts.
788
00:31:46,939 --> 00:31:49,450
And I wanna get
the coconut oil to
789
00:31:49,474 --> 00:31:51,408
to kind of elevate
the peanut flavor
790
00:31:51,475 --> 00:31:52,453
in the crumble.
791
00:31:52,477 --> 00:31:55,145
[tense music playing]
792
00:31:56,347 --> 00:31:57,481
- Sorry.
- [Marc] All right, guys,
793
00:31:57,548 --> 00:31:59,416
by the way, it looks like Alix
is definitely freaking out
794
00:31:59,483 --> 00:32:02,286
with whatever's going on
in the fryer.
795
00:32:02,353 --> 00:32:03,287
I don't think
she has even started
796
00:32:03,354 --> 00:32:05,400
peeling her peanuts yet.
797
00:32:05,424 --> 00:32:07,402
Do your thing, please.
Thank you.
798
00:32:07,426 --> 00:32:09,404
I don't have time
to be flustered.
799
00:32:09,428 --> 00:32:10,827
So I crack open the peanuts,
800
00:32:10,895 --> 00:32:14,542
which takes forever
especially in Chopped time.
801
00:32:14,566 --> 00:32:17,378
I can't believe I have to
break these up right now.
802
00:32:17,402 --> 00:32:19,647
With this funnel cake,
I want more
803
00:32:19,671 --> 00:32:21,382
than just powdered sugar on top.
804
00:32:21,406 --> 00:32:23,473
That's what's expected.
805
00:32:23,541 --> 00:32:25,275
I want to make a dust
806
00:32:25,343 --> 00:32:27,855
out of the roasted peanuts
807
00:32:27,879 --> 00:32:30,981
to sprinkle it
all over my funnel cake.
808
00:32:32,083 --> 00:32:33,528
Less than 10 minutes
on the clock, chefs.
809
00:32:33,552 --> 00:32:35,530
[Jordan] You got to move,
you got the hustle, ladies.
810
00:32:35,554 --> 00:32:36,486
Come on, you got this!
811
00:32:36,554 --> 00:32:38,466
[Marc] Come on, you can do it!
812
00:32:38,490 --> 00:32:39,823
[Jordan] Swing for the fences.
813
00:32:39,890 --> 00:32:41,736
Swing for the fences.
814
00:32:41,760 --> 00:32:44,494
[Fanerra] As I'm putting
the pie filling
815
00:32:44,562 --> 00:32:45,740
into the pie molds,
816
00:32:45,764 --> 00:32:48,743
I realized the dough
is not enough
817
00:32:48,767 --> 00:32:51,813
on the size that make
an actual pie.
818
00:32:51,837 --> 00:32:53,681
Come on. Come on. Come on.
Come on. Come on.
819
00:32:53,705 --> 00:32:56,284
Fanerra, how's it going
down there?
820
00:32:56,308 --> 00:32:57,107
This is not gonna work.
821
00:32:57,174 --> 00:32:59,487
I put my pie crust
onto the grill.
822
00:32:59,511 --> 00:33:01,756
I need to make sure
it's actually cooked
823
00:33:01,780 --> 00:33:04,492
or else I know
I'm in big trouble.
824
00:33:04,516 --> 00:33:05,716
This girl right here
825
00:33:05,783 --> 00:33:09,230
made it to the final round
in Chopped.
826
00:33:09,254 --> 00:33:10,420
I cannot mess this up.
827
00:33:15,526 --> 00:33:17,038
[theme music playing]
828
00:33:18,429 --> 00:33:19,730
Less than five minutes
to go, chefs.
829
00:33:19,764 --> 00:33:21,476
[Fanerra] Time is ticking
830
00:33:21,500 --> 00:33:23,433
and instead of baking the crust,
831
00:33:23,501 --> 00:33:25,769
I put my pie crust
onto the grill.
832
00:33:25,836 --> 00:33:28,549
I think the grill may add
a nice smoky element
833
00:33:28,573 --> 00:33:30,374
to my dish.
834
00:33:30,441 --> 00:33:33,488
I really hope
my deconstructed pie
835
00:33:33,512 --> 00:33:35,979
makes sense to the judges.
836
00:33:37,915 --> 00:33:40,584
[Alix] I pull my funnel cake
out of the fryer
837
00:33:40,651 --> 00:33:42,363
and I'm actually really pleased.
838
00:33:42,387 --> 00:33:44,187
They have that nice golden crisp
839
00:33:44,255 --> 00:33:46,567
that I was looking for.
840
00:33:46,591 --> 00:33:49,526
[Amanda] I think the sweet,
sweet, sweet ingredient
841
00:33:49,593 --> 00:33:51,773
is the trap of the basket,
the cotton candy...
842
00:33:51,797 --> 00:33:53,663
- And the strawberries.
- The strawberries,
843
00:33:53,731 --> 00:33:55,332
I mean at least the strawberries
844
00:33:55,399 --> 00:33:57,378
- have a little tartness.
- Yeah.
845
00:33:57,402 --> 00:33:58,780
[Fanerra] I know
that I want to melt
846
00:33:58,804 --> 00:34:01,516
the strawberries
into the cotton candy
847
00:34:01,540 --> 00:34:05,675
so make a strawberry
cotton candy sauce
848
00:34:05,743 --> 00:34:08,945
that I am going to add
into some cream cheese.
849
00:34:10,581 --> 00:34:12,760
[Alix] Cotton candy
is super potent.
850
00:34:12,784 --> 00:34:15,318
And I want to bring
strong flavors
851
00:34:15,386 --> 00:34:16,697
to match up to Fanerra's.
852
00:34:16,721 --> 00:34:19,434
I just added cream
and a splash of vanilla
853
00:34:19,458 --> 00:34:21,725
and let that do its thing.
854
00:34:21,792 --> 00:34:24,094
Oh, that is not a nice color.
855
00:34:25,529 --> 00:34:26,596
One minute to go, chefs.
856
00:34:26,664 --> 00:34:28,398
[Jordan] You got to move,
you got to hustle, ladies.
857
00:34:28,466 --> 00:34:29,666
- Come on, you got this!
- [Marc] Come on,
858
00:34:29,733 --> 00:34:31,512
you can do it!
859
00:34:31,536 --> 00:34:33,870
[Fanerra] I just have to
get everything on the plate
860
00:34:33,938 --> 00:34:35,650
to make it make sense.
861
00:34:35,674 --> 00:34:37,452
[Marc] Guys,
it's the ninth inning.
862
00:34:37,476 --> 00:34:38,809
- It's almost over.
- Bottom of the ninth.
863
00:34:38,876 --> 00:34:40,655
- Start swinging.
- [Amada] Come on, guys!
864
00:34:40,679 --> 00:34:42,612
[Jordan] Make sure the plating
looks good.
865
00:34:42,680 --> 00:34:44,725
Make sure you have all four
of your elements on too.
866
00:34:44,749 --> 00:34:46,461
[Fanerra] As I'm plating
it on the plate,
867
00:34:46,485 --> 00:34:48,485
looking really messy,
868
00:34:48,552 --> 00:34:50,487
but I have to go with it
and just hope
869
00:34:50,554 --> 00:34:52,467
that my flavors are good enough.
870
00:34:52,491 --> 00:34:55,203
[Ted] Final seconds
of the final round, chefs.
871
00:34:55,227 --> 00:34:57,472
Ten, nine, eight,
872
00:34:57,496 --> 00:35:01,298
seven, six, five,
873
00:35:01,365 --> 00:35:04,612
four, three, two, one.
874
00:35:04,636 --> 00:35:08,549
- Time's up.
- [cheers and applause]
875
00:35:08,573 --> 00:35:10,373
[Marc] Nice.
876
00:35:10,441 --> 00:35:13,143
- Oh, boy. Oh, boy.
- You did it.
877
00:35:14,445 --> 00:35:15,623
Yes, girl.
878
00:35:15,647 --> 00:35:18,181
- We finished.
- [Alix] We did it.
879
00:35:20,584 --> 00:35:22,363
I'm really happy
with what I did.
880
00:35:22,387 --> 00:35:24,232
But it depends
on that girl over there
881
00:35:24,256 --> 00:35:25,589
because she is incredible.
882
00:35:25,656 --> 00:35:28,525
And it could go either way.
883
00:35:28,592 --> 00:35:30,594
[Fanerra] I don't doubt
that Alix's food is good,
884
00:35:30,661 --> 00:35:33,241
but I do think
it's a little bit safe.
885
00:35:33,265 --> 00:35:36,299
[tense music playing]
886
00:35:41,739 --> 00:35:43,673
[Ted] Chef Alix, Chef Fanerra.
887
00:35:43,741 --> 00:35:44,674
In the final basket, you got
888
00:35:44,742 --> 00:35:46,587
caramel apple baseballs,
889
00:35:46,611 --> 00:35:48,411
roasted peanuts,
890
00:35:48,479 --> 00:35:49,546
strawberries,
891
00:35:49,613 --> 00:35:51,414
and cotton candy.
892
00:35:52,616 --> 00:35:54,462
- Chef Alix.
- Chefs,
893
00:35:54,486 --> 00:35:57,621
today I've made for you
an apple funnel cake
894
00:35:57,688 --> 00:36:01,491
with peanut powder,
a strawberry compote,
895
00:36:01,559 --> 00:36:03,471
and a cotton candy whip.
896
00:36:03,495 --> 00:36:05,562
When I think about dessert
at a ballpark,
897
00:36:05,629 --> 00:36:06,696
I think about funnel cake.
898
00:36:06,764 --> 00:36:09,099
That's what I would always eat
with my dad.
899
00:36:09,166 --> 00:36:09,900
For sure.
900
00:36:10,768 --> 00:36:12,680
- This is crazy town.
- [Marc] I mean...
901
00:36:12,704 --> 00:36:14,571
[Amanda] It tastes
like cotton candy
902
00:36:14,638 --> 00:36:16,417
with cream in it obviously.
903
00:36:16,441 --> 00:36:19,554
But it's like blue.
904
00:36:19,578 --> 00:36:21,378
- Peanut powder.
- Peanut powder's
905
00:36:21,445 --> 00:36:23,224
like peanut powdered sugar.
906
00:36:23,248 --> 00:36:24,915
- Oh.
- That's creative.
907
00:36:24,982 --> 00:36:26,783
You get the nuttiness
that kinda dissipates
908
00:36:26,850 --> 00:36:29,497
but it's there.
Like, and it looks cool.
909
00:36:29,521 --> 00:36:31,632
I'm all about it.
I'm gonna steal that.
910
00:36:31,656 --> 00:36:33,456
- That [indistinct]
- Be my guest.
911
00:36:33,524 --> 00:36:35,392
[Jordan] Um,
but in terms of apple,
912
00:36:35,459 --> 00:36:37,238
I don't get any at all.
913
00:36:37,262 --> 00:36:38,728
Oh, no.
914
00:36:38,796 --> 00:36:41,108
[Marc] But the funnel cake,
I think it turned out nicely.
915
00:36:41,132 --> 00:36:44,312
I think you got...
you got the flavors on there.
916
00:36:44,336 --> 00:36:46,403
This feels like a dessert.
917
00:36:46,470 --> 00:36:48,516
- Thank you.
- Finally, Chef Fanerra,
918
00:36:48,540 --> 00:36:49,739
what have you made for us?
919
00:36:49,807 --> 00:36:52,386
I made for you today
a deconstructed
920
00:36:52,410 --> 00:36:55,256
spiced apple pie
with a cream cheese,
921
00:36:55,280 --> 00:36:57,547
berry, cotton candy sauce,
922
00:36:57,615 --> 00:37:01,117
and a peanut
coconut oil crumble.
923
00:37:08,693 --> 00:37:11,472
Well, this is really complex.
924
00:37:11,496 --> 00:37:13,874
I think the thing
that I'm pulling out the most
925
00:37:13,898 --> 00:37:15,966
that I really love
is the coconut.
926
00:37:17,568 --> 00:37:19,547
You know,
that little grill pie dough
927
00:37:19,571 --> 00:37:22,572
is so unique to have
that smoky flavor.
928
00:37:22,640 --> 00:37:25,508
And the purple cream cheese
the way that came out...
929
00:37:25,576 --> 00:37:27,688
I like cream cheese
with my apple pie.
930
00:37:27,712 --> 00:37:29,846
[Amanda] Yeah. This kind of
goes back to your first dish
931
00:37:29,913 --> 00:37:31,559
where it's like there's a lot
of really yummy things
932
00:37:31,583 --> 00:37:33,316
all over the plate.
933
00:37:33,384 --> 00:37:35,363
But it's slightly confusing.
934
00:37:35,387 --> 00:37:36,631
[Marc] This might not be
the prettiest plate
935
00:37:36,655 --> 00:37:38,432
but you have some flavors
going on here
936
00:37:38,456 --> 00:37:39,433
that I'm really liking.
937
00:37:39,457 --> 00:37:41,435
The coconut with the peanut
is good.
938
00:37:41,459 --> 00:37:43,304
It was nice job.
I think that you...
939
00:37:43,328 --> 00:37:44,527
But it does show on the plate
940
00:37:44,595 --> 00:37:46,440
that you struggled
with this, right?
941
00:37:46,464 --> 00:37:47,842
Yeah, I definitely did.
942
00:37:47,866 --> 00:37:50,600
All right. So, you know,
I ate everything on this plate
943
00:37:50,668 --> 00:37:52,602
and, you know, in the end,
944
00:37:52,670 --> 00:37:53,848
I really did like it.
945
00:37:53,872 --> 00:37:56,339
And I would describe
your palate is very nuanced.
946
00:37:56,407 --> 00:37:57,785
- It's impressive.
- Thank you.
947
00:37:57,809 --> 00:37:59,787
[Ted] Okay.
There's nothing to do now
948
00:37:59,811 --> 00:38:02,412
except wait
for the judges' decision.
949
00:38:02,479 --> 00:38:03,457
Thank you, chefs.
950
00:38:03,481 --> 00:38:05,348
[tense music playing]
951
00:38:07,218 --> 00:38:09,619
Judges, hot dogs,
cotton candy, popcorn,
952
00:38:09,687 --> 00:38:12,533
quite a culinary ballgame here.
953
00:38:12,557 --> 00:38:15,558
Yes, it was.
And it was an exciting game.
954
00:38:15,626 --> 00:38:17,294
Just couple flaws
here and there, yeah.
955
00:38:17,361 --> 00:38:19,696
I... This is neck and neck.
956
00:38:19,763 --> 00:38:21,431
I think Alix might've done
a little bit better job
957
00:38:21,498 --> 00:38:22,565
of composing a dessert.
958
00:38:22,633 --> 00:38:23,700
I understand that the apple
959
00:38:23,767 --> 00:38:25,613
wasn't as well represented.
960
00:38:25,637 --> 00:38:27,637
But the funnel cake was proper.
961
00:38:27,705 --> 00:38:30,173
The whipped cream won me over.
962
00:38:30,240 --> 00:38:31,485
- Okay.
- And I think
963
00:38:31,509 --> 00:38:32,553
when it comes to dessert,
964
00:38:32,577 --> 00:38:34,511
although Fanerra's
presentation and composition
965
00:38:34,578 --> 00:38:36,090
was a little bit
all over the place.
966
00:38:36,114 --> 00:38:38,426
Everything that I had
on that dish was delicious.
967
00:38:38,450 --> 00:38:41,362
But Fanerra had that same
sort of composition
968
00:38:41,386 --> 00:38:42,563
in the appetizer round.
969
00:38:42,587 --> 00:38:44,721
There was that pile of
potatoes in the cheese sauce.
970
00:38:44,788 --> 00:38:46,701
There was the little salad
over here.
971
00:38:46,725 --> 00:38:49,859
It was so good,
but was that an appetizer?
972
00:38:49,927 --> 00:38:52,773
And then we've got Alix
in the appetizer round,
973
00:38:52,797 --> 00:38:55,509
very, very cute appetizer,
flavorful too.
974
00:38:55,533 --> 00:38:57,267
- The main course...
- She made the nacho cheese sauce
975
00:38:57,334 --> 00:38:58,802
taste like fondue.
976
00:38:58,869 --> 00:39:02,583
And her entree, I love
to have Alix's broccoli rabe.
977
00:39:02,607 --> 00:39:04,607
But the chicken fingers
needed a sauce.
978
00:39:04,675 --> 00:39:06,810
It was definitely not a great,
great dish.
979
00:39:06,877 --> 00:39:08,678
[Jordan] Yes, I agree.
And I think that
980
00:39:08,746 --> 00:39:10,658
that Chef Fanerra
had better flavors
981
00:39:10,682 --> 00:39:11,681
than I think Alix did.
982
00:39:11,749 --> 00:39:13,728
[Marc] For me it was all
about those grits,
983
00:39:13,752 --> 00:39:16,486
and all about that
spicy chicken on that plate.
984
00:39:16,553 --> 00:39:17,732
And that was delicious.
985
00:39:17,756 --> 00:39:19,867
Fanerra's entree I think by far
986
00:39:19,891 --> 00:39:22,603
- was the best dish of the competition.
- Yeah.
987
00:39:22,627 --> 00:39:25,406
So the question is,
988
00:39:25,430 --> 00:39:27,630
is Fanerra's entree good enough
989
00:39:27,698 --> 00:39:29,366
to take her to the win?
990
00:39:30,368 --> 00:39:31,368
It's tough.
991
00:39:33,771 --> 00:39:35,705
[Alix] I'm exhausted,
but there's like
992
00:39:35,773 --> 00:39:38,575
an electricity running
through my veins right now
993
00:39:38,642 --> 00:39:42,746
that's very proud of me
and excited and hopeful.
994
00:39:43,580 --> 00:39:44,647
[Fanerra]
Winning this competition
995
00:39:44,715 --> 00:39:46,383
would mean so much to me
996
00:39:46,450 --> 00:39:48,562
because it would put
a stamp on me
997
00:39:48,586 --> 00:39:51,632
as I too am the American girl,
998
00:39:51,656 --> 00:39:54,324
a Muslim Black chef
999
00:39:54,391 --> 00:39:55,836
from Brooklyn, New York.
1000
00:39:55,860 --> 00:39:58,639
And I cook soul food,
which is America's food,
1001
00:39:58,663 --> 00:40:02,332
which is kind of like
hand in hand with baseball,
1002
00:40:02,399 --> 00:40:03,733
which is America's sport.
1003
00:40:03,801 --> 00:40:07,604
So I think that will be
so dope if me,
1004
00:40:07,671 --> 00:40:12,409
I was the face of the baseball
Chopped episode.
1005
00:40:12,476 --> 00:40:15,211
[rock music playing]
1006
00:40:17,415 --> 00:40:22,285
[Ted] So, whose dish
is on the chopping block?
1007
00:40:22,352 --> 00:40:24,387
[rock music playing]
1008
00:40:35,366 --> 00:40:37,500
Chef Fanerra,
you've been chopped.
1009
00:40:37,568 --> 00:40:39,302
Judges.
1010
00:40:39,369 --> 00:40:42,372
- Oh, my God.
- Congratulations.
1011
00:40:43,374 --> 00:40:45,352
It was so amazing to meet you.
1012
00:40:45,376 --> 00:40:47,688
- No, it's fine.
- Oh, my God.
1013
00:40:47,712 --> 00:40:50,513
Well, Fanerra, uh, you know,
I've to... I have to say,
1014
00:40:50,581 --> 00:40:52,449
it was such an amazing pleasure
1015
00:40:52,516 --> 00:40:53,627
to watch you cook today.
1016
00:40:53,651 --> 00:40:55,051
- Unfortunately...
- Thank you.
1017
00:40:55,118 --> 00:40:56,497
[Marc] ...the appetizer round,
we thought
1018
00:40:56,521 --> 00:40:59,567
it was a lot of components
that tasted good,
1019
00:40:59,591 --> 00:41:01,658
but it was not a composed dish.
1020
00:41:01,725 --> 00:41:03,704
Now the main course,
that was probably one
1021
00:41:03,728 --> 00:41:05,595
of the best dishes of the day.
1022
00:41:05,662 --> 00:41:07,775
Then it came to dessert
where once again,
1023
00:41:07,799 --> 00:41:09,599
what happened
in the appetizer round,
1024
00:41:09,666 --> 00:41:11,378
we feel like it happened again.
1025
00:41:11,402 --> 00:41:12,379
- Right.
- [Marc] And so these
1026
00:41:12,403 --> 00:41:13,581
are some of the reasons
we have to chopped you
1027
00:41:13,605 --> 00:41:15,271
but I got to tell you,
1028
00:41:15,339 --> 00:41:17,117
that you're amazing.
1029
00:41:17,141 --> 00:41:18,341
Thank you.
1030
00:41:18,408 --> 00:41:20,521
I cannot believe
I was just that close
1031
00:41:20,545 --> 00:41:22,612
to winning Chopped
like people who have been
1032
00:41:22,679 --> 00:41:24,725
watching on TV for years
just ate my food
1033
00:41:24,749 --> 00:41:26,616
and they liked it
and they understood it.
1034
00:41:26,683 --> 00:41:29,319
So that's huge for me.
1035
00:41:31,889 --> 00:41:34,268
And that means Chef Alix Baker,
1036
00:41:34,292 --> 00:41:36,136
you are the Chopped champion.
1037
00:41:36,160 --> 00:41:38,539
For turning ballpark
baskets into a winning meal,
1038
00:41:38,563 --> 00:41:40,407
you've earned $10,000.
1039
00:41:40,431 --> 00:41:41,542
Congratulations.
1040
00:41:41,566 --> 00:41:43,944
- Thank you.
- Nicely done.
1041
00:41:43,968 --> 00:41:45,546
Winning the ballpark competition
1042
00:41:45,570 --> 00:41:46,947
means so much to me.
1043
00:41:46,971 --> 00:41:47,714
Thank you.
1044
00:41:47,738 --> 00:41:49,439
My grandpa Kenny would have been
1045
00:41:49,506 --> 00:41:53,376
so proud of me
for taking this home.
1046
00:41:53,443 --> 00:41:56,246
[cheers and applause]