1 00:00:00,666 --> 00:00:01,511 [mimics horn blowing sound] 2 00:00:01,535 --> 00:00:03,646 When ballpark foods are in the baskets, 3 00:00:03,670 --> 00:00:05,671 you gotta swing for the fences. 4 00:00:05,738 --> 00:00:09,519 I'mma bat and clean up. It's go time. 5 00:00:09,543 --> 00:00:11,543 I want a foot-long and a beer. 6 00:00:11,611 --> 00:00:14,524 [Fanerra] It is a boat load of nacho cheese. 7 00:00:14,548 --> 00:00:15,814 [Alix] Hot diggity dogs. 8 00:00:15,882 --> 00:00:18,128 I need you to cook before if you're raw, 9 00:00:18,152 --> 00:00:19,418 I'm going home. 10 00:00:19,485 --> 00:00:20,753 Judge! 11 00:00:20,820 --> 00:00:22,332 I've never pickled anything, 12 00:00:22,356 --> 00:00:23,733 so that probably gonna taste like crap. 13 00:00:23,757 --> 00:00:26,536 This is a curve ball, you got to attack it. 14 00:00:26,560 --> 00:00:29,472 I got no ideas, but I'mma figure something out. 15 00:00:29,496 --> 00:00:31,830 That's gonna have to be good enough. 16 00:00:31,898 --> 00:00:34,411 [Aristide] You know, this stressing me out. 17 00:00:34,435 --> 00:00:36,502 This is screaming ballpark. 18 00:00:36,569 --> 00:00:38,237 [Alix] I really have to knock it out of the park 19 00:00:38,304 --> 00:00:39,282 if I'm gonna win. 20 00:00:39,306 --> 00:00:42,274 [intense music playing] 21 00:00:48,515 --> 00:00:51,517 [Aristide] Apps, entrees, dessert, 22 00:00:51,584 --> 00:00:54,119 I'mma bat and clean up, I'm ready to go. 23 00:00:54,187 --> 00:00:56,789 I'm a private chef from New Orleans, Louisiana. 24 00:00:56,856 --> 00:01:01,838 I mainly cook for athletes, have a few MLB clients. 25 00:01:01,862 --> 00:01:03,462 I have a long list of achievements 26 00:01:03,529 --> 00:01:04,774 that I'm trying to get to. 27 00:01:04,798 --> 00:01:07,666 James Beard, Michelin Star, but right now 28 00:01:07,733 --> 00:01:10,402 I'm on deck to be the next Chopped Champion. 29 00:01:12,405 --> 00:01:14,673 [upbeat music playing] 30 00:01:14,740 --> 00:01:16,719 [Alix] I've been watching Chopped since I was a kid 31 00:01:16,743 --> 00:01:19,611 and I'm not walking out without that $10,000. 32 00:01:19,679 --> 00:01:22,347 I'm Alix baker, I am a private chef 33 00:01:22,415 --> 00:01:24,527 in Brooklyn, New York. 34 00:01:24,551 --> 00:01:25,751 My food is pure and simple, 35 00:01:25,818 --> 00:01:27,686 there's not much to hide behind, 36 00:01:27,753 --> 00:01:29,532 just great ingredients on a well composed plate. 37 00:01:29,556 --> 00:01:32,424 I would eat this thing right off the bone. 38 00:01:32,492 --> 00:01:34,993 Check me out in the ballgame. 39 00:01:37,630 --> 00:01:39,765 Good luck predicting what I'm capable of. 40 00:01:39,832 --> 00:01:41,767 I'm Fanerra Dupree, the chef owner 41 00:01:41,834 --> 00:01:44,280 of Black Nile Seafood & Soul Food 42 00:01:44,304 --> 00:01:45,637 in Brooklyn, New York. 43 00:01:45,705 --> 00:01:48,685 I'm all about good energy and good food. 44 00:01:48,709 --> 00:01:50,442 You'll never gonna catch me 45 00:01:50,510 --> 00:01:52,511 but I have a smile on my face. 46 00:01:52,578 --> 00:01:54,557 I'm excited, I can't wait. 47 00:01:54,581 --> 00:01:57,360 They gonna love this food y'all. 48 00:01:57,384 --> 00:01:59,362 [singer] ♪ I'm bulletproof ♪ 49 00:01:59,386 --> 00:02:00,697 [upbeat music playing] 50 00:02:00,721 --> 00:02:02,654 I'm a very impulsive chef, 51 00:02:02,722 --> 00:02:05,902 I don't like to follow the rules. 52 00:02:05,926 --> 00:02:08,705 Food should have big flavors and rich textures. 53 00:02:08,729 --> 00:02:12,041 You should get messy when you eat. 54 00:02:12,065 --> 00:02:15,645 I'm the Executive Chef of Table in Boston, Mass. 55 00:02:15,669 --> 00:02:18,137 I was a sports reporter for 13 years. 56 00:02:18,204 --> 00:02:19,471 Ballpark food? 57 00:02:19,539 --> 00:02:20,583 I'm gonna hit it out of the park. 58 00:02:20,607 --> 00:02:22,274 Dude, what's up? 59 00:02:23,609 --> 00:02:24,676 - Hi, chefs. - Hi, Ted. 60 00:02:24,744 --> 00:02:26,278 - Hey, hey, how you doing? - Hi, Ted. 61 00:02:26,345 --> 00:02:28,458 The ballpark theme is in play. 62 00:02:28,482 --> 00:02:30,616 Every basket will contain foods inspired 63 00:02:30,683 --> 00:02:32,818 by America's favorite past time. 64 00:02:32,885 --> 00:02:36,466 We're looking for you to make homerun caliber dishes. 65 00:02:36,490 --> 00:02:38,468 Let's go. Appetizer baskets. 66 00:02:38,492 --> 00:02:41,560 - Please be kind to me. - [Ted] Please open 'em up. 67 00:02:41,627 --> 00:02:44,630 [upbeat music playing] 68 00:02:44,697 --> 00:02:47,099 [Ted] You've got foot-long hot dogs. 69 00:02:47,166 --> 00:02:48,567 Oh, my God. 70 00:02:48,634 --> 00:02:50,747 [Ted] Nacho cheese sauce. 71 00:02:50,771 --> 00:02:55,218 It is a freaking boat load of nacho cheese. 72 00:02:55,242 --> 00:02:57,142 [Ted] Soft pretzels. 73 00:02:58,444 --> 00:03:00,445 You also have watermelon radishes. 74 00:03:00,513 --> 00:03:01,780 Beautiful. 75 00:03:01,847 --> 00:03:04,116 [Ted] That you're not gonna find at a ballpark. 76 00:03:04,183 --> 00:03:06,185 Twenty minutes. 77 00:03:09,322 --> 00:03:11,367 Clock starts now. 78 00:03:11,391 --> 00:03:12,724 [intense music playing] 79 00:03:12,792 --> 00:03:15,394 Hit it out of the ballpark. 80 00:03:15,461 --> 00:03:16,662 [Ted] Amanda, Marc, you're joined 81 00:03:16,729 --> 00:03:18,508 by a Filipino cuisine sensation 82 00:03:18,532 --> 00:03:20,710 and cooking channel host Jordan Andino, 83 00:03:20,734 --> 00:03:22,401 - welcome. - [Marc] Jordan. 84 00:03:22,468 --> 00:03:23,468 [Ted] Welcome back, I should say. 85 00:03:23,536 --> 00:03:24,847 Yes, I love being back here. 86 00:03:24,871 --> 00:03:26,872 We're about to see whether these four chefs 87 00:03:26,939 --> 00:03:30,453 can celebrate and elevate these ballpark classics. 88 00:03:30,477 --> 00:03:32,522 What is fascinating to me is that they have 89 00:03:32,546 --> 00:03:35,792 this massive can of that nacho cheese sauce. 90 00:03:35,816 --> 00:03:37,816 Trying to repurpose that into something 91 00:03:37,883 --> 00:03:39,618 that doesn't just scream heavy cheese, 92 00:03:39,685 --> 00:03:42,265 it's like, that for me is the most difficult part 93 00:03:42,289 --> 00:03:43,533 about this round. 94 00:03:43,557 --> 00:03:45,357 [Marc] Jen, I saw you drop some pasta. 95 00:03:45,424 --> 00:03:46,491 What are we getting? 96 00:03:46,559 --> 00:03:48,404 I'm making macaroni and cheese. 97 00:03:48,428 --> 00:03:50,495 If you wanted to eat macaroni and cheese 98 00:03:50,563 --> 00:03:52,475 in a ballpark it would make sense to put hot dogs in it. 99 00:03:52,499 --> 00:03:54,677 Come on, girl, you got this. 100 00:03:54,701 --> 00:03:56,613 I think about adding a second cheese, 101 00:03:56,637 --> 00:03:59,749 but I really wanna highlight the nacho cheese sauce. 102 00:03:59,773 --> 00:04:01,717 [Marc] Now eating in a ballpark to me 103 00:04:01,741 --> 00:04:03,686 is it's one of those things, "Let's see, 104 00:04:03,710 --> 00:04:05,577 if I'm at this stadium, I'm gonna get this. 105 00:04:05,645 --> 00:04:07,357 If I'm at that stadium, I'm gonna get that." 106 00:04:07,381 --> 00:04:08,714 Like for example I go to Yankee Stadium, 107 00:04:08,781 --> 00:04:11,183 they actually make a very good cubano sandwich 108 00:04:11,250 --> 00:04:12,384 there which I enjoy. 109 00:04:12,451 --> 00:04:13,518 Not everybody sits where you sit, 110 00:04:13,586 --> 00:04:14,786 Marc, just saying. 111 00:04:14,854 --> 00:04:17,389 So, for the bleacher section over here, 112 00:04:17,456 --> 00:04:18,768 what do you guys eat? 113 00:04:18,792 --> 00:04:20,303 I think the wine list is wonderful. 114 00:04:20,327 --> 00:04:21,571 [laughter] 115 00:04:21,595 --> 00:04:23,729 Uh, if we're talking a classic ballpark game, 116 00:04:23,796 --> 00:04:25,775 uh, I want a foot-long and a beer. 117 00:04:25,799 --> 00:04:27,532 - Yeah. Totally. - [Jordan] You know, 118 00:04:27,600 --> 00:04:28,867 just like something so simple about it 119 00:04:28,934 --> 00:04:30,780 and you just leave the, like, the game, just... 120 00:04:30,804 --> 00:04:32,337 Generally just happier. 121 00:04:34,674 --> 00:04:36,452 [Aristide] This ballpark food theme means 122 00:04:36,476 --> 00:04:39,389 that you have to uplift certain food groups 123 00:04:39,413 --> 00:04:40,746 that are in the ballpark. 124 00:04:40,813 --> 00:04:43,348 So, for my appetizer I'm gonna make arugula, 125 00:04:43,416 --> 00:04:44,794 spinach salad. 126 00:04:44,818 --> 00:04:49,621 Pickled watermelon radish and pan seared hot dogs. 127 00:04:49,689 --> 00:04:51,623 I went to college thinking that 128 00:04:51,691 --> 00:04:53,736 I was gonna go to law school and... 129 00:04:53,760 --> 00:04:57,429 But I found the passion for becoming a chef. 130 00:04:57,496 --> 00:04:59,876 Wanted to do something that I will love 131 00:04:59,900 --> 00:05:01,700 and it's the best decision I've ever made. 132 00:05:01,767 --> 00:05:04,747 I'm thrilled for this baseball competition 133 00:05:04,771 --> 00:05:06,816 because it's an All-American game, 134 00:05:06,840 --> 00:05:10,309 and I'm cooking the original All-American cuisine, 135 00:05:10,376 --> 00:05:12,555 soul food. 136 00:05:12,579 --> 00:05:14,579 How to transform these hot dogs 137 00:05:14,647 --> 00:05:16,548 into something delicious, 138 00:05:16,615 --> 00:05:19,484 so, I go with that deep smothered loaded baked potato 139 00:05:19,518 --> 00:05:22,621 with the spicy Cajun cheese sauce 140 00:05:22,688 --> 00:05:26,469 and watermelon radishes with a honey vinaigrette. 141 00:05:26,493 --> 00:05:28,071 Get my potatoes in the fryer 142 00:05:28,095 --> 00:05:31,430 because I want them to be cooked perfectly. 143 00:05:31,497 --> 00:05:34,499 I'm excited, super excited. 144 00:05:34,567 --> 00:05:36,435 [Alix] When I think of ballpark 145 00:05:36,502 --> 00:05:38,147 I think of my grandpa Kenny. 146 00:05:38,171 --> 00:05:39,549 Behind. 147 00:05:39,573 --> 00:05:40,839 There are two things that my grandpa loved 148 00:05:40,906 --> 00:05:44,976 about the ballpark, the Yankees and the food. 149 00:05:45,044 --> 00:05:47,579 For the appetizer round I'm making a pretzel dog 150 00:05:47,646 --> 00:05:49,648 with dill pickled radishes. 151 00:05:49,715 --> 00:05:53,162 I gather rice vinegar, sugar, salt, 152 00:05:53,186 --> 00:05:57,389 and some water, and make a pickling liquid. 153 00:05:57,456 --> 00:05:59,702 Alix has the beer which is actually 154 00:05:59,726 --> 00:06:02,572 a really good idea to add to that cheese sauce. 155 00:06:02,596 --> 00:06:04,440 There is a good base for, like, you know, 156 00:06:04,464 --> 00:06:05,797 - a mornay or a bechamel. - Right. 157 00:06:05,865 --> 00:06:07,599 So, if you wanna go in the cheese sauce round, 158 00:06:07,666 --> 00:06:09,512 then you really gotta go and incorporate maybe 159 00:06:09,536 --> 00:06:11,381 - a fontina, a mozzarella... - Yeah. 160 00:06:11,405 --> 00:06:13,405 ...so, something along those lines. 161 00:06:13,472 --> 00:06:14,851 [Alix] When I'm at a ball game, 162 00:06:14,875 --> 00:06:17,976 I want a beer cheese to go with my pretzel hot dog. 163 00:06:19,478 --> 00:06:22,725 [upbeat music playing] 164 00:06:22,749 --> 00:06:25,728 The watermelon radish, it doesn't really mash 165 00:06:25,752 --> 00:06:27,530 with hot dog and that melty cheese. 166 00:06:27,554 --> 00:06:30,088 So, if you lean a little bit more in that direction 167 00:06:30,156 --> 00:06:33,269 your dish is gonna be lighter and not heavy, heavy. 168 00:06:33,293 --> 00:06:34,693 [upbeat music playing] 169 00:06:34,760 --> 00:06:36,806 [Jen] I don't even know what a watermelon radish is. 170 00:06:36,830 --> 00:06:38,830 I've never seen one, I've never eaten one. 171 00:06:38,898 --> 00:06:42,678 This is a curve ball. Sugar, where's sugar? 172 00:06:42,702 --> 00:06:44,703 I decide, I'm just gonna pickle it. 173 00:06:44,770 --> 00:06:46,505 I have never pickled in my life. 174 00:06:46,572 --> 00:06:48,440 So, my plan is just to wing it. 175 00:06:48,507 --> 00:06:50,575 Come on, girl, you got this. 176 00:06:50,643 --> 00:06:53,222 There is a hundred and fifty restaurants surrounding 177 00:06:53,246 --> 00:06:54,690 my restaurant in Boston. 178 00:06:54,714 --> 00:06:56,715 - How you doing, Alix? - Cooking, baby. 179 00:06:56,782 --> 00:06:58,784 - How you doing, Boston? - I'm all right. 180 00:06:58,851 --> 00:07:02,454 But I have the aggressiveness to be competitive. 181 00:07:02,521 --> 00:07:04,189 Can't sit back on a brown ball, 182 00:07:04,256 --> 00:07:06,636 you got to attack it. 183 00:07:06,660 --> 00:07:08,571 [Ted] Five minutes to go, chefs. 184 00:07:08,595 --> 00:07:12,464 [intense music playing] 185 00:07:12,531 --> 00:07:14,710 I think chefs are athletes 186 00:07:14,734 --> 00:07:15,845 just like baseball players. 187 00:07:15,869 --> 00:07:17,803 We sweat, we are always on our feet, 188 00:07:17,870 --> 00:07:20,583 we're always moving, we're in the heat, 189 00:07:20,607 --> 00:07:22,585 it's competitive. 190 00:07:22,609 --> 00:07:24,543 Fanerra, how you feeling down there? 191 00:07:24,610 --> 00:07:27,479 I got no ideas, but I'mma figure something out. 192 00:07:27,546 --> 00:07:30,949 My competitors are pickling their radishes. 193 00:07:31,016 --> 00:07:33,596 So, I'm going to keep it simple, 194 00:07:33,620 --> 00:07:35,398 a little honey vinaigrette 195 00:07:35,422 --> 00:07:38,623 and let the watermelon radish shine. 196 00:07:38,691 --> 00:07:40,470 That's gonna have to be good enough. 197 00:07:40,494 --> 00:07:42,672 - Is Fanerra finishing? - [Marc] Nope. 198 00:07:42,696 --> 00:07:44,563 [Fanerra] I feel like my dish needs something 199 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? 201 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. 204 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]