1 00:00:01,201 --> 00:00:03,302 [Bret] Barbecue is almost embedded in your soul. 2 00:00:04,471 --> 00:00:07,651 [Stacy] I love the heat, the fire, the intensity. 3 00:00:07,675 --> 00:00:09,019 [Alex] There's nothing that we love more 4 00:00:09,043 --> 00:00:11,321 than putting meat up against the flame. 5 00:00:11,345 --> 00:00:12,889 [contestant] Strike that match 6 00:00:12,913 --> 00:00:14,691 and watch the competition burn. 7 00:00:14,715 --> 00:00:16,226 [Nicole] I know how to manipulate fire. 8 00:00:16,250 --> 00:00:17,361 I'm feeling the heat. 9 00:00:17,385 --> 00:00:19,062 [Tiffani] These aren't your grandpa's grillers. 10 00:00:19,086 --> 00:00:20,163 We expect more. 11 00:00:20,187 --> 00:00:21,398 Ooh, sweaty. 12 00:00:21,422 --> 00:00:23,500 [Eduardo] If there isn't fire leaving off this place. 13 00:00:23,524 --> 00:00:24,601 I'm gonna be very disappointed. 14 00:00:24,625 --> 00:00:26,370 [man 2] Give me meat, give me fire. 15 00:00:26,394 --> 00:00:27,738 That's all I really need. 16 00:00:27,762 --> 00:00:29,840 [woman] I'm the new face of fire. 17 00:00:29,864 --> 00:00:31,541 [man 3] You know, I'm just a high school math teacher. 18 00:00:31,565 --> 00:00:33,010 I'm missing class right now. 19 00:00:33,034 --> 00:00:35,645 This is like some cooking. 20 00:00:35,669 --> 00:00:37,414 But sometimes when you play with fire... 21 00:00:37,438 --> 00:00:39,049 You're gonna get burn. 22 00:00:39,073 --> 00:00:40,317 He worked hard through everything. 23 00:00:40,341 --> 00:00:43,320 $25,0000, I need you to cook like you mean it. 24 00:00:43,344 --> 00:00:44,488 Yeah, no big deal. 25 00:00:44,512 --> 00:00:45,689 He just looks confused. 26 00:00:45,713 --> 00:00:46,890 I can't breathe right now. 27 00:00:46,914 --> 00:00:47,891 Oh, God. 28 00:00:47,915 --> 00:00:49,893 Now, I don't know what the hell to do. 29 00:00:49,917 --> 00:00:51,695 This tournament's about to get wild. 30 00:00:51,719 --> 00:00:52,696 You're killing me. 31 00:00:52,720 --> 00:00:54,031 You sound like my mom. 32 00:00:54,055 --> 00:00:55,621 [Chris] Oh no, no, no, no, no, no. 33 00:00:57,223 --> 00:00:59,258 Yes, fire. Bring it in. 34 00:01:05,532 --> 00:01:07,978 You wouldn't think grill masters look like me, 35 00:01:08,002 --> 00:01:09,579 but we do. 36 00:01:09,603 --> 00:01:11,314 I am the chef owner of Nikki's Kitchen 37 00:01:11,338 --> 00:01:13,216 in Atlanta, Georgia. 38 00:01:13,240 --> 00:01:16,386 I'm all about Caribbean spice and flair on the grill. 39 00:01:16,410 --> 00:01:18,655 Growing up in Brooklyn, Caribbean food 40 00:01:18,679 --> 00:01:20,223 was just ingrained in me. 41 00:01:20,247 --> 00:01:22,426 I wanna prove that you can be young, Black, 42 00:01:22,450 --> 00:01:25,862 and a single mom and you can obtain anything in life. 43 00:01:25,886 --> 00:01:28,387 I am not going home without that $25,000. 44 00:01:30,957 --> 00:01:32,502 [Franco] I'm not your traditional pit master. 45 00:01:32,526 --> 00:01:35,338 I do things my way, that's why I'm gonna win. 46 00:01:35,362 --> 00:01:36,606 Franco V. 47 00:01:36,630 --> 00:01:39,242 I'm a co-owner and pit master of Holy Ground restaurant 48 00:01:39,266 --> 00:01:40,310 in New York City. 49 00:01:40,334 --> 00:01:43,547 1966 Chevy pickup truck with a smoker and grill 50 00:01:43,571 --> 00:01:44,548 on the back of it. 51 00:01:44,572 --> 00:01:46,883 I have no roots in traditional barbecue, 52 00:01:46,907 --> 00:01:49,386 which means I can make up my own rules. 53 00:01:49,410 --> 00:01:51,488 The higher the stakes, the hotter the grill, 54 00:01:51,512 --> 00:01:52,889 the hotter the grill. 55 00:01:52,913 --> 00:01:54,279 [laughs] 56 00:01:56,216 --> 00:01:58,128 [Stacy] Women can kick ass on the grill, 57 00:01:58,152 --> 00:02:00,730 and I'm here to show that. 58 00:02:00,754 --> 00:02:03,800 I am a chef and owner of Tagalog Takeover 59 00:02:03,824 --> 00:02:05,702 in Los Angeles, California. 60 00:02:05,726 --> 00:02:10,874 Grilling Filipino fusion with fine dining experience. 61 00:02:10,898 --> 00:02:13,944 Grilling plays a big part of Filipino culture 62 00:02:13,968 --> 00:02:17,380 because we like low and slow meat. 63 00:02:17,404 --> 00:02:19,549 I love the grill. I love the heat, 64 00:02:19,573 --> 00:02:21,785 the fire, the intensity. 65 00:02:21,809 --> 00:02:24,376 And I'm going to win that $25K. 66 00:02:26,446 --> 00:02:28,558 [upbeat music playing] 67 00:02:28,582 --> 00:02:30,227 You can take the boy out of the South, 68 00:02:30,251 --> 00:02:31,995 but he's gonna bring his food. 69 00:02:32,019 --> 00:02:34,831 I'm the executive chef of Blue Smoke in New York City. 70 00:02:34,855 --> 00:02:37,534 I grew up all over the South Atlanta, Georgia, 71 00:02:37,558 --> 00:02:39,436 Texas, Mississippi. 72 00:02:39,460 --> 00:02:42,172 Barbecue, it's almost embedded in your soul. 73 00:02:42,196 --> 00:02:44,341 My love of cooking was heavily 74 00:02:44,365 --> 00:02:45,675 influenced by my granny, 75 00:02:45,699 --> 00:02:48,612 but I've used my fine dining background to bring it 76 00:02:48,636 --> 00:02:49,713 to the next level. 77 00:02:49,737 --> 00:02:51,348 Winning Chopped means that I am that chef 78 00:02:51,372 --> 00:02:53,183 that I imagined I could be. 79 00:02:53,207 --> 00:02:54,773 And I can't wait to be the last one standing. 80 00:02:57,544 --> 00:02:59,055 - Hello. - Hello. Hello. 81 00:02:59,079 --> 00:03:01,758 We hope you find this kitchen inspiring. 82 00:03:01,782 --> 00:03:03,627 How do you like our home away from home? 83 00:03:03,651 --> 00:03:04,694 Not too shabby. 84 00:03:04,718 --> 00:03:05,795 Love what you done with the place. 85 00:03:05,819 --> 00:03:07,831 Your goal is to survive three rounds 86 00:03:07,855 --> 00:03:10,400 with mandatory mystery ingredients. 87 00:03:10,424 --> 00:03:14,271 And you're going to get steaks in every basket. 88 00:03:14,295 --> 00:03:16,273 - Can I get a hallelujah? - [all] Yeah, hallelujah. 89 00:03:16,297 --> 00:03:18,875 - [Ted] That's great. - Hallelujah. 90 00:03:18,899 --> 00:03:21,411 The winner will return for the tournament's finale 91 00:03:21,435 --> 00:03:23,446 gunning for the grand prize and the title 92 00:03:23,470 --> 00:03:25,248 of Chopped Grand Champion. 93 00:03:25,272 --> 00:03:27,017 - [Stacy] Yeah. - [Franco] Let's do it. 94 00:03:27,041 --> 00:03:30,854 I'm here to thug it out, and take home that $25,000. 95 00:03:30,878 --> 00:03:35,358 If your dish doesn't cut it, you will be chopped. 96 00:03:35,382 --> 00:03:37,627 Turn your attention to these appetizer baskets. 97 00:03:37,651 --> 00:03:41,364 [suspense music playing] 98 00:03:41,388 --> 00:03:42,966 Dig in. 99 00:03:42,990 --> 00:03:44,668 - Whoa. - Oh, my God. 100 00:03:44,692 --> 00:03:45,735 All righty. 101 00:03:45,759 --> 00:03:48,338 And you see a smoked watermelon ham. 102 00:03:48,362 --> 00:03:50,240 This is definitely bizarre. 103 00:03:50,264 --> 00:03:54,177 Watermelon smothered with barbecue sauce. 104 00:03:54,201 --> 00:03:56,301 - Okay. - [Ted] Ramps. 105 00:03:57,670 --> 00:03:59,082 - New York strip steaks. - Love it. 106 00:03:59,106 --> 00:04:01,173 [Franco] Oh, man, these are beautiful. 107 00:04:02,342 --> 00:04:03,753 [Ted] And butcher cut bacon. 108 00:04:03,777 --> 00:04:04,988 [Stacy] Nice. 109 00:04:05,012 --> 00:04:06,356 This is crazy. 110 00:04:06,380 --> 00:04:09,526 Just 20 minutes on the clock. 111 00:04:09,550 --> 00:04:10,827 Time starts now. 112 00:04:10,851 --> 00:04:12,195 [upbeat music playing] 113 00:04:12,219 --> 00:04:15,198 -All right, guys. Let's go. Light it up. -[Alex] All right. 114 00:04:15,222 --> 00:04:16,421 [Eduardo] Get it cooking. 115 00:04:19,225 --> 00:04:20,837 Alex, Tiffani, you are joined 116 00:04:20,861 --> 00:04:24,007 by a special guest judge, culinary entrepreneur 117 00:04:24,031 --> 00:04:27,077 and outdoor cooking fanatic, Eduardo Garcia. 118 00:04:27,101 --> 00:04:28,478 Great to have you back, Eduardo. 119 00:04:28,502 --> 00:04:29,479 Thanks, Ted. 120 00:04:29,503 --> 00:04:31,114 Judges, what is the big lure 121 00:04:31,138 --> 00:04:33,016 of cooking with live fire? 122 00:04:33,040 --> 00:04:34,017 It's primal. 123 00:04:34,041 --> 00:04:35,485 We've been doing it as long as we've been 124 00:04:35,509 --> 00:04:37,120 walking on two feet. 125 00:04:37,144 --> 00:04:38,622 It goes back to our DNA. 126 00:04:38,646 --> 00:04:40,657 As soon as we started cooking meat, 127 00:04:40,681 --> 00:04:43,193 that combination of fire and protein took 128 00:04:43,217 --> 00:04:44,995 our humanity to a different level. 129 00:04:45,019 --> 00:04:46,830 The question is, what do we expect? 130 00:04:46,854 --> 00:04:48,465 What's... Where are we setting the bar for this? 131 00:04:48,489 --> 00:04:50,333 [Tiffani] I want creative. 132 00:04:50,357 --> 00:04:52,636 Like, reintroduce these ingredients in a way 133 00:04:52,660 --> 00:04:54,359 that brings us beyond just steak. 134 00:04:56,663 --> 00:04:59,442 I am shaking and quivering with fear 135 00:04:59,466 --> 00:05:01,544 but excitement at the same time. 136 00:05:01,568 --> 00:05:03,580 In this basket, it's a gift to have in New York strip. 137 00:05:03,604 --> 00:05:05,248 What is this gonna taste like? 138 00:05:05,272 --> 00:05:07,017 The watermelon ham on the other hand, 139 00:05:07,041 --> 00:05:09,185 it looks like a brain, it's, kind of, 140 00:05:09,209 --> 00:05:11,354 funky, a little sexy. 141 00:05:11,378 --> 00:05:12,922 Sweet, smoky, salty. 142 00:05:12,946 --> 00:05:15,525 That hickory ham's actually a watermelon. 143 00:05:15,549 --> 00:05:18,228 So, we crosshatch it, slow cook it, 144 00:05:18,252 --> 00:05:21,331 it's got hickory flavor, soy sauce, garlic. 145 00:05:21,355 --> 00:05:22,666 Turn it into a sauce, a gastrique, 146 00:05:22,690 --> 00:05:24,701 a vinaigrette. 147 00:05:24,725 --> 00:05:26,636 I wanna cook something I would make for myself, 148 00:05:26,660 --> 00:05:29,272 for my friends out just having a beer. 149 00:05:29,296 --> 00:05:31,241 So, I'm gonna make a backyard-grilled carne asada 150 00:05:31,265 --> 00:05:34,544 taco with a ramp salsa verde and a watermelon ham 151 00:05:34,568 --> 00:05:35,712 and bacon, component. 152 00:05:35,736 --> 00:05:37,180 Watermelon, ham, bacon? 153 00:05:37,204 --> 00:05:38,982 Why not? Get in there. 154 00:05:39,006 --> 00:05:40,984 The charred poblanos go into the salsa verde 155 00:05:41,008 --> 00:05:43,486 with the grilled tomatillos and the ramps. 156 00:05:43,510 --> 00:05:45,388 But the bell peppers are gonna go 157 00:05:45,412 --> 00:05:47,490 with that watermelon, ham, and bacon. 158 00:05:47,514 --> 00:05:49,059 I'm trying to really incorporate 159 00:05:49,083 --> 00:05:50,927 the grill flavor as much as I can. 160 00:05:50,951 --> 00:05:53,530 It's almost like a dance when you're cooking with fire. 161 00:05:53,554 --> 00:05:56,032 Higher, higher, higher, more heat, more heat, more heat. 162 00:05:56,056 --> 00:05:57,500 The New York strip steak for me, 163 00:05:57,524 --> 00:05:58,601 it's beautifully balanced. 164 00:05:58,625 --> 00:06:01,004 It's not too fatty. It's great on the teeth. 165 00:06:01,028 --> 00:06:02,739 It has a little texture when you wanna bite 166 00:06:02,763 --> 00:06:04,641 into something versus, like, your fillet. 167 00:06:04,665 --> 00:06:06,209 So, they're working with gold here. 168 00:06:06,233 --> 00:06:07,444 [Tiffani] But the trick with that steak 169 00:06:07,468 --> 00:06:09,913 is you want a beautiful char on the outside. 170 00:06:09,937 --> 00:06:11,448 That takes time. 171 00:06:11,472 --> 00:06:13,316 I would say so, and then the challenge 172 00:06:13,340 --> 00:06:17,587 for these chefs for me, is to tap into their roots. 173 00:06:17,611 --> 00:06:20,590 I was born in beautiful vibrant Brooklyn, New York, 174 00:06:20,614 --> 00:06:22,659 and I'm all about that Caribbean soul food 175 00:06:22,683 --> 00:06:23,893 on the grill. 176 00:06:23,917 --> 00:06:27,464 I'm going to be making a Caribbean taco 177 00:06:27,488 --> 00:06:31,723 with a smoked watermelon and pineapple salsa. 178 00:06:32,992 --> 00:06:35,472 Ramps, I've never worked with them before. 179 00:06:35,496 --> 00:06:38,475 The ramp or a wild onion comes almost, 180 00:06:38,499 --> 00:06:40,443 like, with a garlicky note. 181 00:06:40,467 --> 00:06:42,078 [Nicole] I hope ramps go good on the grill 182 00:06:42,102 --> 00:06:44,314 because I'm grilling them today. 183 00:06:44,338 --> 00:06:47,839 I know how to manipulate fire to get what I want from it. 184 00:06:49,642 --> 00:06:52,288 [Stacy] There is not that much Filipino chefs 185 00:06:52,312 --> 00:06:54,057 grilling out there, and I wanna prove 186 00:06:54,081 --> 00:06:56,826 to the world that we are just as bad asses 187 00:06:56,850 --> 00:06:58,161 as everybody else. 188 00:06:58,185 --> 00:07:00,230 So for my appetizer, I'm gonna make 189 00:07:00,254 --> 00:07:03,166 a grilled New York Strip, grilled ramp salsa verde, 190 00:07:03,190 --> 00:07:06,258 and an Italian arugula tomato salad. 191 00:07:08,227 --> 00:07:09,939 [upbeat music playing] 192 00:07:09,963 --> 00:07:12,475 Cooking over fire is, it's just like so basic, 193 00:07:12,499 --> 00:07:15,211 like, this is humans, like, you know, like, 194 00:07:15,235 --> 00:07:16,846 this is what we are supposed to do. 195 00:07:16,870 --> 00:07:19,048 I like to keep my steaks pretty simple. 196 00:07:19,072 --> 00:07:23,286 So, I am making a grilled strip steak salad 197 00:07:23,310 --> 00:07:28,057 with a smoked watermelon and sauteed ramp vinaigrette. 198 00:07:28,081 --> 00:07:30,527 Watching Franco start using that smoked 199 00:07:30,551 --> 00:07:32,228 watermelon in a blender, beautiful. 200 00:07:32,252 --> 00:07:33,296 [Tiffani] To make a vinaigrette, 201 00:07:33,320 --> 00:07:34,464 you bring out the sweetness of it 202 00:07:34,488 --> 00:07:36,533 to really balance smokiness with the bacon. 203 00:07:36,557 --> 00:07:38,802 [Franco] I'm adding sesame oil, 204 00:07:38,826 --> 00:07:41,805 rice vinegar, red pepper flakes. 205 00:07:41,829 --> 00:07:43,473 Not your traditional pit master. 206 00:07:43,497 --> 00:07:45,842 I fabricated my own smoker and grill 207 00:07:45,866 --> 00:07:49,546 on the back of a 1966 Chevy pickup truck. 208 00:07:49,570 --> 00:07:51,815 I taught myself how to cook barbecue. 209 00:07:51,839 --> 00:07:53,349 I've turned it into a business. 210 00:07:53,373 --> 00:07:55,985 I'm all about the hustle and getting my hands dirty. 211 00:07:56,009 --> 00:07:57,654 So I know what it takes to win. 212 00:07:57,678 --> 00:07:59,122 [Ted] Ten minutes to go, chefs. 213 00:07:59,146 --> 00:08:01,291 [upbeat music playing] 214 00:08:01,315 --> 00:08:03,293 [Bret] These ramps, I wanna chop them nicely 215 00:08:03,317 --> 00:08:05,061 and fold them in at the end to really hope 216 00:08:05,085 --> 00:08:07,263 that the ramps shine through the Salsa Verde. 217 00:08:07,287 --> 00:08:09,866 I think barbecue and grilling is changing a little bit. 218 00:08:09,890 --> 00:08:11,868 I think it's becoming more inclusive. 219 00:08:11,892 --> 00:08:14,571 It's not just big old white cis, 220 00:08:14,595 --> 00:08:16,606 a hetero man's world. 221 00:08:16,630 --> 00:08:18,308 I am a gay man. 222 00:08:18,332 --> 00:08:21,344 I cook, grill, smoke, barbecue. 223 00:08:21,368 --> 00:08:23,902 And I wanna push myself as far as I can go. 224 00:08:25,638 --> 00:08:27,383 Nicole, how are we doing over there? 225 00:08:27,407 --> 00:08:29,886 Doing good. Doing the best I can. 226 00:08:29,910 --> 00:08:31,688 Pineapple is Caribbean. 227 00:08:31,712 --> 00:08:34,424 It's Island, it's sweet, and it goes really well 228 00:08:34,448 --> 00:08:37,227 with the fat from that bacon. 229 00:08:37,251 --> 00:08:39,562 I'm bringing big boss energy to the grill, 230 00:08:39,586 --> 00:08:41,464 and winning will show you can look good 231 00:08:41,488 --> 00:08:42,866 and win money doing it. 232 00:08:42,890 --> 00:08:44,623 [laughs] 233 00:08:46,526 --> 00:08:49,806 I wanna make a salsa verde using the grilled ramps 234 00:08:49,830 --> 00:08:51,641 and the bacon fat. 235 00:08:51,665 --> 00:08:54,177 I am incorporating my Filipino background 236 00:08:54,201 --> 00:08:56,713 by using soy sauce. 237 00:08:56,737 --> 00:08:59,282 My plan for the smoked watermelon ham 238 00:08:59,306 --> 00:09:01,284 is to pickle it. 239 00:09:01,308 --> 00:09:02,485 [suspenseful music playing] 240 00:09:02,509 --> 00:09:04,053 Stacy, how are you doing? 241 00:09:04,077 --> 00:09:05,321 [Eduardo] You got this, chef. 242 00:09:05,345 --> 00:09:07,090 I'm burning my towel, chefs. 243 00:09:07,114 --> 00:09:08,658 Okay. Well, let's get a char 244 00:09:08,682 --> 00:09:11,516 on the basket ingredients, not the towel. 245 00:09:13,386 --> 00:09:15,532 [Ted] Stacy's using an inverted bowl to create... 246 00:09:15,556 --> 00:09:16,933 - [Eduardo] Yes. - [Ted] ...kind of an oven. 247 00:09:16,957 --> 00:09:18,201 That's money. 248 00:09:18,225 --> 00:09:20,403 [Stacy] You're getting action from the fire 249 00:09:20,427 --> 00:09:22,338 and you're also getting steam. 250 00:09:22,362 --> 00:09:24,274 You got about two minutes left. 251 00:09:24,298 --> 00:09:25,842 I don't think that they believe 252 00:09:25,866 --> 00:09:27,465 the clock's gonna run out. 253 00:09:28,868 --> 00:09:32,081 I have the ramps in a pan and I decide 254 00:09:32,105 --> 00:09:35,285 that I can just add that to the vinaigrette. 255 00:09:35,309 --> 00:09:37,153 I think I'm doing pretty well, 256 00:09:37,177 --> 00:09:42,959 but then I touched the steak and they're not even close. 257 00:09:42,983 --> 00:09:45,995 Franco just sliced his steak, they're raw. 258 00:09:46,019 --> 00:09:47,964 [Franco] I'm looking at the clock. 259 00:09:47,988 --> 00:09:50,833 I have just a big piece of raw steak. 260 00:09:50,857 --> 00:09:52,435 [Alex] You should start plating. 261 00:09:52,459 --> 00:09:54,704 Get your plates if you don't have 'em. 262 00:09:54,728 --> 00:09:56,773 My blood is definitely boiling. 263 00:09:56,797 --> 00:09:59,275 If I don't come up with a quick plan here, 264 00:09:59,299 --> 00:10:01,700 I'm definitely gonna be the one who gets chopped. 265 00:10:02,301 --> 00:10:04,903 [clock ticking] 266 00:10:05,905 --> 00:10:08,607 [suspenseful music playing] 267 00:10:10,476 --> 00:10:13,756 Franco just sliced his steak, they're raw. 268 00:10:13,780 --> 00:10:15,858 [Franco] I throw them back on. 269 00:10:15,882 --> 00:10:18,394 At this point, I'm like, how is this gonna play out? 270 00:10:18,418 --> 00:10:19,729 [Alex] We're a little bit worried now. 271 00:10:19,753 --> 00:10:21,064 Get it done, chefs. 272 00:10:21,088 --> 00:10:25,223 I don't wanna be the person who didn't finish the dish. 273 00:10:27,126 --> 00:10:28,538 One minute to go, chefs. 274 00:10:28,562 --> 00:10:30,740 Got to get this done. Get it done. 275 00:10:30,764 --> 00:10:32,675 [suspenseful music playing] 276 00:10:32,699 --> 00:10:33,910 [Bret] I'm looking at the steak, 277 00:10:33,934 --> 00:10:35,533 it's a little rare. 278 00:10:36,969 --> 00:10:38,715 If I cut the strip just a little bit thinner, 279 00:10:38,739 --> 00:10:41,039 hopefully it will melt in the judges' mouths. 280 00:10:43,576 --> 00:10:45,588 [Stacy] My steak looks perfect, 281 00:10:45,612 --> 00:10:47,323 drizzled my salsa verde. 282 00:10:47,347 --> 00:10:50,760 I put crispy thick and crumble on top. 283 00:10:50,784 --> 00:10:52,450 You're at 30 seconds. 284 00:10:53,953 --> 00:10:57,066 I'm really struggling to get everything on the dish, 285 00:10:57,090 --> 00:10:59,135 but I won't relent until I win. 286 00:10:59,159 --> 00:11:00,770 Taste everything. Beautiful plates. 287 00:11:00,794 --> 00:11:05,975 [Ted] Ten, nine, eight, seven, six, five... 288 00:11:05,999 --> 00:11:08,978 - This is it. - [Ted] ...four, three, 289 00:11:09,002 --> 00:11:12,281 two, one. Time's up! 290 00:11:12,305 --> 00:11:14,317 [Alex] All right. Woo! 291 00:11:14,341 --> 00:11:16,753 [suspenseful music playing] 292 00:11:16,777 --> 00:11:19,589 It just turned out way better than 293 00:11:19,613 --> 00:11:21,391 I could have possibly imagined. 294 00:11:21,415 --> 00:11:22,625 It's like a medium rare right now, 295 00:11:22,649 --> 00:11:24,349 so I feel really confident. 296 00:11:28,554 --> 00:11:31,334 [Stacy] I'm looking at my plate, 297 00:11:31,358 --> 00:11:33,836 I realized that I forgot my pickled 298 00:11:33,860 --> 00:11:36,105 watermelon vinaigrette. 299 00:11:36,129 --> 00:11:37,974 What a disaster. 300 00:11:37,998 --> 00:11:40,243 I am very, very scared. 301 00:11:40,267 --> 00:11:43,334 [suspenseful music playing] 302 00:11:47,707 --> 00:11:50,219 Chefs, you have arrived at the Chopping Block. 303 00:11:50,243 --> 00:11:51,954 We've asked you to innovate with steaks 304 00:11:51,978 --> 00:11:54,757 in every basket starting with New York strip steaks, 305 00:11:54,781 --> 00:11:57,326 you've also got a smoked watermelon ham, 306 00:11:57,350 --> 00:12:00,363 ramps, and butcher cut bacon. 307 00:12:00,387 --> 00:12:01,664 Chef Franco. 308 00:12:01,688 --> 00:12:04,033 I made a grilled strip steak salad 309 00:12:04,057 --> 00:12:07,437 with a smoked watermelon and sauteed ramp vinaigrette 310 00:12:07,461 --> 00:12:09,260 with grilled bacon bits. 311 00:12:10,129 --> 00:12:11,174 I think the vinaigrette 312 00:12:11,198 --> 00:12:13,376 is really smart with the smoked watermelon ham, 313 00:12:13,400 --> 00:12:17,180 like that makes so much sense, but this is Playing With Fire. 314 00:12:17,204 --> 00:12:20,783 We want all of the things we crave about flames 315 00:12:20,807 --> 00:12:22,218 and smoke and char. 316 00:12:22,242 --> 00:12:23,953 Like this gorgeous New York strip, 317 00:12:23,977 --> 00:12:27,123 what you don't want is raw fat, right? 318 00:12:27,147 --> 00:12:28,691 [Alex] Yeah. 319 00:12:28,715 --> 00:12:30,882 This is not cooked... 320 00:12:33,252 --> 00:12:35,364 but this is very buttoned-up. 321 00:12:35,388 --> 00:12:37,734 Pretty presentation, light plate, 322 00:12:37,758 --> 00:12:41,971 and actually Spinach probably the green I would 323 00:12:41,995 --> 00:12:43,473 be less likely to pick. 324 00:12:43,497 --> 00:12:44,707 I love it here. 325 00:12:44,731 --> 00:12:48,444 You took that wild card of a, "Smoked, what? 326 00:12:48,468 --> 00:12:50,213 Watermelon?" 327 00:12:50,237 --> 00:12:51,948 And you turn it into a vinaigrette, it's brilliant. 328 00:12:51,972 --> 00:12:54,450 And then all that beautiful bacon fat 329 00:12:54,474 --> 00:12:55,752 is a beautiful move. 330 00:12:55,776 --> 00:12:57,720 Thank you. 331 00:12:57,744 --> 00:12:58,888 What you gonna do with the money? 332 00:12:58,912 --> 00:13:00,022 You know you want it. 333 00:13:00,046 --> 00:13:01,758 I, uh, had to close my restaurant. 334 00:13:01,782 --> 00:13:04,660 At which point, we, uh, bought an old pickup truck. 335 00:13:04,684 --> 00:13:07,363 So, I built a smoker and grill on the back of it. 336 00:13:07,387 --> 00:13:09,198 The plan would be, you know, to eventually open 337 00:13:09,222 --> 00:13:12,201 a new restaurant indoors, and that money will definitely 338 00:13:12,225 --> 00:13:14,871 go a long way into doing that. 339 00:13:14,895 --> 00:13:16,472 Next up. Chef Nicole, 340 00:13:16,496 --> 00:13:18,074 please tell us about your dish. 341 00:13:18,098 --> 00:13:22,011 So, chefs I made for you a strip taco with a, 342 00:13:22,035 --> 00:13:25,114 uh, smoked watermelon and pineapple salsa 343 00:13:25,138 --> 00:13:26,771 with some charred ramps. 344 00:13:30,075 --> 00:13:31,387 Why Pineapple? 345 00:13:31,411 --> 00:13:32,555 I have a Caribbean background, 346 00:13:32,579 --> 00:13:35,291 so fruit salsas are big in the island. 347 00:13:35,315 --> 00:13:38,427 But Pineapple's not in the basket. 348 00:13:38,451 --> 00:13:42,754 If you wanna win $25,000, lean into the basket more. 349 00:13:44,290 --> 00:13:46,736 That's what I was gonna say, there's some ramp on here, 350 00:13:46,760 --> 00:13:48,771 celebrate it, let it have more surface area 351 00:13:48,795 --> 00:13:49,839 than the tortilla itself. 352 00:13:49,863 --> 00:13:52,642 But other than that, I love tacos 353 00:13:52,666 --> 00:13:54,610 and I think the cooking temperature 354 00:13:54,634 --> 00:13:56,334 on the New York is perfect. 355 00:13:57,736 --> 00:14:00,016 Um, I keep eating eat. 356 00:14:00,040 --> 00:14:01,184 Steak's cooked really nicely. 357 00:14:01,208 --> 00:14:03,286 The bacon fat and the little Jalapeno, 358 00:14:03,310 --> 00:14:05,488 like, that's where I'm living. 359 00:14:05,512 --> 00:14:07,757 Why is it important for you to win? 360 00:14:07,781 --> 00:14:09,358 So, that money can actually help hire 361 00:14:09,382 --> 00:14:10,760 some people to help me. 362 00:14:10,784 --> 00:14:12,528 I'm a private chef and caterer. 363 00:14:12,552 --> 00:14:16,199 Um, I do everything on my own, all of the cooking, 364 00:14:16,223 --> 00:14:19,001 all of the set up and serving the food by myself. 365 00:14:19,025 --> 00:14:20,169 All by yourself? 366 00:14:20,193 --> 00:14:21,504 [Nicole] Everything. 367 00:14:21,528 --> 00:14:22,972 Let me give you my number. 368 00:14:22,996 --> 00:14:25,975 - I'm gonna come help you, so. - [laughter] 369 00:14:25,999 --> 00:14:27,310 Next up, Chef Stacy. 370 00:14:27,334 --> 00:14:29,812 We have a Grilled New York strip, 371 00:14:29,836 --> 00:14:32,014 a grilled ramp salsa verde, 372 00:14:32,038 --> 00:14:34,917 and a nice arugula with tomato salad 373 00:14:34,941 --> 00:14:37,119 with a bacon crumble. 374 00:14:37,143 --> 00:14:39,455 I wanted to do a pickled watermelon 375 00:14:39,479 --> 00:14:40,790 dressing on that. 376 00:14:40,814 --> 00:14:41,824 - Is it here? - [Stacy] It's not. 377 00:14:41,848 --> 00:14:42,925 Or, is it a phantom vinaigrette? 378 00:14:42,949 --> 00:14:43,960 - What happened? - [Stacy laughs] 379 00:14:43,984 --> 00:14:45,928 It didn't make it on the plate, chefs, 380 00:14:45,952 --> 00:14:47,352 and I apologize for that. 381 00:14:49,521 --> 00:14:50,633 [Eduardo] Yeah, I feel your pain... 382 00:14:50,657 --> 00:14:52,168 - I know. - [Eduardo] ...you know what I'm saying? 383 00:14:52,192 --> 00:14:54,003 -Coming once on here. -[Stacy] I... My heart is just... 384 00:14:54,027 --> 00:14:58,541 However, the flavor on the steak is great. 385 00:14:58,565 --> 00:15:00,176 - [Stacy] Thank you so much. - Yeah. 386 00:15:00,200 --> 00:15:02,478 The knife skills for your onion 387 00:15:02,502 --> 00:15:05,514 and your bacon are so beautiful and elegant. 388 00:15:05,538 --> 00:15:08,907 This is, "I'm a bad ass cook, and I know what's going on." 389 00:15:11,076 --> 00:15:12,321 You know what's brilliant? 390 00:15:12,345 --> 00:15:14,657 The salsa verde. Love the soy. 391 00:15:14,681 --> 00:15:15,892 It's great. 392 00:15:15,916 --> 00:15:17,360 Thank you. 393 00:15:17,384 --> 00:15:19,061 It's really just a matter of the deciding whether 394 00:15:19,085 --> 00:15:20,897 the error of leaving the watermelon off 395 00:15:20,921 --> 00:15:21,931 doesn't put you in the position 396 00:15:21,955 --> 00:15:24,088 where you're gonna have to go home. 397 00:15:25,958 --> 00:15:28,070 - Finally, Chef Bret. - Hello, chefs. 398 00:15:28,094 --> 00:15:29,939 Uh, I made y'all a backyard-grilled 399 00:15:29,963 --> 00:15:31,407 carne asada taco. 400 00:15:31,431 --> 00:15:33,476 I used the ramps in salsa verde. 401 00:15:33,500 --> 00:15:35,177 And then I wanted to incorporate that watermelon 402 00:15:35,201 --> 00:15:36,913 with a bacon fat. And I was like "Okay. 403 00:15:36,937 --> 00:15:38,381 How do we make the watermelon a little bit more, 404 00:15:38,405 --> 00:15:39,415 like, porky?" 405 00:15:39,439 --> 00:15:40,883 [Tiffani] I'm sorry, a little more, what? 406 00:15:40,907 --> 00:15:42,184 A little more, you know, a little porky, 407 00:15:42,208 --> 00:15:44,320 - so. [laughs] - [Tiffani laughs] 408 00:15:44,344 --> 00:15:47,423 Your steak, it's a little rare 409 00:15:47,447 --> 00:15:50,359 but it's fine because you sliced it so thinly. 410 00:15:50,383 --> 00:15:52,361 Love that you took the ramps, 411 00:15:52,385 --> 00:15:53,729 and you threw them as an onion component 412 00:15:53,753 --> 00:15:55,398 to the salsa. 413 00:15:55,422 --> 00:15:57,633 This tastes like what you would actually eat, 414 00:15:57,657 --> 00:16:00,002 like, where you would sit at and be like, 415 00:16:00,026 --> 00:16:01,904 "It's good taco." You know. 416 00:16:01,928 --> 00:16:03,005 Thank you. 417 00:16:03,029 --> 00:16:04,696 If you cook like this, you're gonna win. 418 00:16:05,898 --> 00:16:07,877 But just because you don't like slimy weird 419 00:16:07,901 --> 00:16:09,412 creepy watermelon in your basket, 420 00:16:09,436 --> 00:16:10,913 there's no reason to bury it. 421 00:16:10,937 --> 00:16:13,249 You decided to open a pepper farm 422 00:16:13,273 --> 00:16:14,917 and put it all on your plate. 423 00:16:14,941 --> 00:16:17,386 Yellow bell peppers, red bell peppers. 424 00:16:17,410 --> 00:16:18,988 Is there a jalapeño or just poblano? 425 00:16:19,012 --> 00:16:20,256 A little jalapeño as well. 426 00:16:20,280 --> 00:16:22,425 If you don't cook what's inside that little box, 427 00:16:22,449 --> 00:16:24,649 then you don't get a big stack of cash. 428 00:16:26,118 --> 00:16:27,964 Thank you, Chef Bret. 429 00:16:27,988 --> 00:16:29,899 Um, so I just wanna say thank you. 430 00:16:29,923 --> 00:16:32,134 Growing up, there weren't a lot of voices 431 00:16:32,158 --> 00:16:34,737 in the LGBTQ community, especially in the food scene, 432 00:16:34,761 --> 00:16:36,906 but there was one and that was your voice. 433 00:16:36,930 --> 00:16:39,108 I had someone to look up to, and, um, 434 00:16:39,132 --> 00:16:41,077 me being here says that you can be 435 00:16:41,101 --> 00:16:42,545 a barbeque pit master. 436 00:16:42,569 --> 00:16:44,480 Even if you're a little gay boy from Mississippi, 437 00:16:44,504 --> 00:16:46,649 -it's perfectly fine. -You sure can. You sure can. 438 00:16:46,673 --> 00:16:47,984 [Bret chuckles] 439 00:16:48,008 --> 00:16:49,285 - [Ted] Um, thank you. - Thank you, chef. 440 00:16:49,309 --> 00:16:50,753 - It means a lot to me. - [Bret] Thank you. 441 00:16:50,777 --> 00:16:52,588 It really does. Okay. 442 00:16:52,612 --> 00:16:53,823 In a few minutes, we'll let you know 443 00:16:53,847 --> 00:16:55,524 who stays and who goes. 444 00:16:55,548 --> 00:16:57,915 [suspenseful music playing] 445 00:17:00,919 --> 00:17:02,020 [Alex] Four peppers, eh? 446 00:17:02,087 --> 00:17:04,834 As a guy with one hand, I hate cutting peppers now. 447 00:17:04,858 --> 00:17:06,168 I would have totally left the peppers. 448 00:17:06,192 --> 00:17:07,837 That's like a funny thing to say. 449 00:17:07,861 --> 00:17:10,128 As a one-handed guy I hate to cut peppers. 450 00:17:11,930 --> 00:17:15,700 [suspenseful music playing] 451 00:17:21,073 --> 00:17:22,985 I feel safe because I did utilize 452 00:17:23,009 --> 00:17:25,855 all the basket ingredients, and Stacy missed 453 00:17:25,879 --> 00:17:27,690 that smoked watermelon ham. 454 00:17:27,714 --> 00:17:29,492 [Stacy] This is a steak competition 455 00:17:29,516 --> 00:17:31,027 and my steak was cooked perfectly. 456 00:17:31,051 --> 00:17:33,863 But I feel like my heart is gonna burst out 457 00:17:33,887 --> 00:17:35,197 of my chest. 458 00:17:35,221 --> 00:17:37,922 [suspenseful music playing] 459 00:17:49,668 --> 00:17:53,538 So, whose dish is on the Chopping Block? 460 00:18:04,716 --> 00:18:06,295 Chef Franco, you've been chopped. 461 00:18:06,319 --> 00:18:08,197 - Judges. - Chef Franco, 462 00:18:08,221 --> 00:18:09,265 the obvious question is, 463 00:18:09,289 --> 00:18:11,300 why are you being eliminated if someone else 464 00:18:11,324 --> 00:18:13,536 forgot a basket ingredient? 465 00:18:13,560 --> 00:18:15,671 But the big slices of undercooked steak 466 00:18:15,695 --> 00:18:17,373 were problematic to eat, 467 00:18:17,397 --> 00:18:20,976 even though the presentation was stunning. 468 00:18:21,000 --> 00:18:22,311 So, we had to chop you. 469 00:18:22,335 --> 00:18:23,801 Thank you very much. 470 00:18:26,472 --> 00:18:28,184 The nature of this competition 471 00:18:28,208 --> 00:18:31,020 with the nerves and, like, surprise ingredients, 472 00:18:31,044 --> 00:18:32,621 there's so many variables. 473 00:18:32,645 --> 00:18:34,824 But my three competitors are really, 474 00:18:34,848 --> 00:18:36,125 really good chefs. 475 00:18:36,149 --> 00:18:37,993 So I'm okay. 476 00:18:38,017 --> 00:18:39,795 I just wanna let you know that you're here 477 00:18:39,819 --> 00:18:42,364 because of about a teaspoon of soy sauce 478 00:18:42,388 --> 00:18:44,266 and a table spoon of sherry vinegar. 479 00:18:44,290 --> 00:18:46,669 - Yes, chef. - Literal food for thought. 480 00:18:46,693 --> 00:18:49,138 Thank you, chef. 481 00:18:49,162 --> 00:18:50,673 Chef Stacy, Chef Bret, 482 00:18:50,697 --> 00:18:53,231 Chef Nicole. What's in these? 483 00:18:58,137 --> 00:18:59,537 Please, open your entree baskets. 484 00:19:01,106 --> 00:19:02,384 [chuckles] 485 00:19:02,408 --> 00:19:05,221 - Oh, my goodness. - [laughs] 486 00:19:05,245 --> 00:19:08,324 As promised, more steak in this high stakes battle. 487 00:19:08,348 --> 00:19:10,493 Long-bone ribeyes. 488 00:19:10,517 --> 00:19:12,650 Brontosaurus steaks. 489 00:19:13,619 --> 00:19:15,397 [Ted] You also have summer truffles. 490 00:19:15,421 --> 00:19:18,701 - Very classy. - Oh, my God, I love that. 491 00:19:18,725 --> 00:19:22,204 - [Ted] Okra. - Love okra. 492 00:19:22,228 --> 00:19:24,607 [Ted] And jalapeño popper grilled cheese sandwiches. 493 00:19:24,631 --> 00:19:26,564 This is crazy. 494 00:19:27,366 --> 00:19:28,677 [laughs] 495 00:19:28,701 --> 00:19:30,735 - 30 minutes. - It is what it is. 496 00:19:32,371 --> 00:19:34,250 Time starts now. 497 00:19:34,274 --> 00:19:35,684 - [Alex] All right. - [Tiffani] Let's go, guys. 498 00:19:35,708 --> 00:19:36,819 Go chefs. 499 00:19:36,843 --> 00:19:38,943 Start that fire up. Let go. 500 00:19:44,583 --> 00:19:46,495 Judges, this long-bone ribeye 501 00:19:46,519 --> 00:19:49,064 is the marvel of the steak world. 502 00:19:49,088 --> 00:19:50,099 [Eduardo] Yeah. 503 00:19:50,123 --> 00:19:54,336 It is the king cut of the bovine beast. 504 00:19:54,360 --> 00:19:58,507 It's, like, a ribeye meets consistency of a fillet mignon. 505 00:19:58,531 --> 00:20:01,010 You got enough fat to make that grill 506 00:20:01,034 --> 00:20:03,045 really bring it to life. 507 00:20:03,069 --> 00:20:05,214 [Eduardo] If there isn't fire leaping off these plates, 508 00:20:05,238 --> 00:20:06,882 I'm gonna be very disappointed. 509 00:20:06,906 --> 00:20:09,351 Cooking meat over fire is a huge part 510 00:20:09,375 --> 00:20:11,320 of Filipino culture. 511 00:20:11,344 --> 00:20:14,690 But I also want to show my classical French training. 512 00:20:14,714 --> 00:20:17,092 For my entree, I'm gonna make a ribeye 513 00:20:17,116 --> 00:20:20,996 with grilled okra and truffle gremolata. 514 00:20:21,020 --> 00:20:23,866 There's less fat in this bone, so I'm making a beef fat 515 00:20:23,890 --> 00:20:29,038 demi-glace with garlic, shallots and stock. 516 00:20:29,062 --> 00:20:31,507 I feel like I need to add mashed potatoes 517 00:20:31,531 --> 00:20:34,143 to this dish because it's the classic steak 518 00:20:34,167 --> 00:20:36,245 and mashed potatoes, yeah. [laughs] 519 00:20:36,269 --> 00:20:38,147 I'm gonna kill this round. 520 00:20:38,171 --> 00:20:39,915 Okra is my favorite food, period. 521 00:20:39,939 --> 00:20:41,884 - [Ted] Okay. - I have okra tattoos on my arm. 522 00:20:41,908 --> 00:20:43,385 A lot of people think it's a great vegetable, 523 00:20:43,409 --> 00:20:44,553 - but it's not. - Uh-oh. 524 00:20:44,577 --> 00:20:47,189 I know. It has a very slimy texture. 525 00:20:47,213 --> 00:20:49,725 One of the best place to get that slimy texture out, 526 00:20:49,749 --> 00:20:51,393 cut it in half lengthwise, grill it on the seed part. 527 00:20:51,417 --> 00:20:53,384 Grill it on the seed part. 528 00:20:54,386 --> 00:20:55,798 What are you doing with that okra, Bret? 529 00:20:55,822 --> 00:20:57,266 I'm gonna break it down home. 530 00:20:57,290 --> 00:20:58,601 So, I'm gonna do it and bring it home 531 00:20:58,625 --> 00:21:00,502 - to granny's kitchen. - Yes. 532 00:21:00,526 --> 00:21:03,405 My love of cooking was heavily influenced by my granny, 533 00:21:03,429 --> 00:21:04,640 and there's nothing more southern 534 00:21:04,664 --> 00:21:06,442 than some okra and tomato. 535 00:21:06,466 --> 00:21:08,811 I'm gonna make a grilled ribeye with polenta 536 00:21:08,835 --> 00:21:11,880 and a grilled and stewed summer vegetables. 537 00:21:11,904 --> 00:21:13,949 I wanna get these long-bone ribeyes 538 00:21:13,973 --> 00:21:15,251 the most respect I can. 539 00:21:15,275 --> 00:21:16,819 Base it with butter and herbs 540 00:21:16,843 --> 00:21:19,421 and let the fire sing this piece of meat. 541 00:21:19,445 --> 00:21:23,425 Bret is brushing his steaks with an herb brush. 542 00:21:23,449 --> 00:21:25,294 Nice one. 543 00:21:25,318 --> 00:21:27,429 - What do you got there? - Rosemary, Sage, Thyme. 544 00:21:27,453 --> 00:21:29,565 - The whole family is here. - Wow. 545 00:21:29,589 --> 00:21:31,467 You know what I like that I'm seeing on this round 546 00:21:31,491 --> 00:21:32,601 that I didn't on the last round, 547 00:21:32,625 --> 00:21:34,336 I see a lot more fire. 548 00:21:34,360 --> 00:21:37,840 I like the way Nicole is turning the meat on the side 549 00:21:37,864 --> 00:21:40,309 and cooking that layer of fat on the side. 550 00:21:40,333 --> 00:21:42,033 That's super important. 551 00:21:43,135 --> 00:21:44,813 I'm definitely embracing the flame 552 00:21:44,837 --> 00:21:46,915 by getting a really good sear on the steak, 553 00:21:46,939 --> 00:21:48,484 really locking the juices. 554 00:21:48,508 --> 00:21:50,386 I'm making a grilled coriander ribeye 555 00:21:50,410 --> 00:21:53,155 with grilled okra and red wine steak sauce. 556 00:21:53,179 --> 00:21:55,457 I see the truffles sitting inside 557 00:21:55,481 --> 00:21:57,459 of a little ramekin of rice, 558 00:21:57,483 --> 00:21:59,550 so I immediately think Risotto. 559 00:22:00,886 --> 00:22:02,731 And I think that the cheeses 560 00:22:02,755 --> 00:22:05,167 from the Jalapeno grilled cheese 561 00:22:05,191 --> 00:22:07,903 will add a really good kick. 562 00:22:07,927 --> 00:22:09,305 My biggest concern right now is time. 563 00:22:09,329 --> 00:22:11,429 Less than 10 minutes to go chefs. 564 00:22:13,198 --> 00:22:15,210 I feel like I still have a lot things to do. 565 00:22:15,234 --> 00:22:18,881 I quickly put that Okra right on the grill. 566 00:22:18,905 --> 00:22:20,349 I'm using the bread from the sandwich 567 00:22:20,373 --> 00:22:22,051 to make my Gremolata, 568 00:22:22,075 --> 00:22:24,720 grind it up, and then I add lemon zest, 569 00:22:24,744 --> 00:22:27,445 parsley, and garlic, and truffle shavings. 570 00:22:29,081 --> 00:22:31,994 - Stacy, what's happening? - I have everything. 571 00:22:32,018 --> 00:22:34,863 I'm just waiting on the mashed potatoes to cook. 572 00:22:34,887 --> 00:22:36,031 [Alex] Mashed potatoes. 573 00:22:36,055 --> 00:22:37,633 They actually all added 574 00:22:37,657 --> 00:22:39,702 another whole obstacle. 575 00:22:39,726 --> 00:22:41,937 Let me distract myself with polenta 576 00:22:41,961 --> 00:22:44,306 and mashed potatoes, and this, and that. 577 00:22:44,330 --> 00:22:46,809 - I know. - [Alex] Is that gonna be why you get Chopped? 578 00:22:46,833 --> 00:22:49,511 - Eight minutes. - Bret, how you feeling? 579 00:22:49,535 --> 00:22:51,580 I'm feeling okay. 580 00:22:51,604 --> 00:22:54,883 So, I've got this monstrosity of a sandwich looking at me. 581 00:22:54,907 --> 00:22:56,685 I'm growling right back at it. 582 00:22:56,709 --> 00:22:58,587 Can I get this out? 583 00:22:58,611 --> 00:23:01,223 I decide to use just the grilled Jalapeno Poppers 584 00:23:01,247 --> 00:23:03,425 with the cream cheese, and put them into my polenta. 585 00:23:03,449 --> 00:23:05,983 And I'm micro playing this truffle into it. 586 00:23:06,651 --> 00:23:07,930 Five minutes to go, chefs. 587 00:23:07,954 --> 00:23:10,454 [suspenseful music playing] 588 00:23:13,291 --> 00:23:14,358 [Bret] Way too under. 589 00:23:15,527 --> 00:23:18,741 Bret sliced that bone off the steak, it's raw. 590 00:23:18,765 --> 00:23:20,709 Stop cutting it, stop cutting it, stop cutting it. 591 00:23:20,733 --> 00:23:23,045 [Alex] Think for a minute, think about what you're doing. 592 00:23:23,069 --> 00:23:24,847 You got five minutes, it's not over. 593 00:23:24,871 --> 00:23:27,416 What are you doing? Stop. 594 00:23:27,440 --> 00:23:28,884 Unless you don't wanna win. 595 00:23:28,908 --> 00:23:30,052 I think I need to hit these steaks 596 00:23:30,076 --> 00:23:31,120 on the grill one more time. 597 00:23:31,144 --> 00:23:32,521 I'm little scared they are slightly under. 598 00:23:32,545 --> 00:23:33,689 After you sliced them? 599 00:23:33,713 --> 00:23:35,124 - Yeah. - [speaking in Spanish] 600 00:23:35,148 --> 00:23:36,892 [Alex] You can dry out your steak. 601 00:23:36,916 --> 00:23:38,727 In any other world, I would have definitely 602 00:23:38,751 --> 00:23:40,729 put it back to the oven to cook it properly, 603 00:23:40,753 --> 00:23:42,920 but I am trying to make the best bad decision. 604 00:23:44,122 --> 00:23:46,769 [upbeat music playing] 605 00:23:46,793 --> 00:23:49,104 At this point, I'm concerned about my Risotto 606 00:23:49,128 --> 00:23:52,274 because I have to make sure the rice is cooked all the way through. 607 00:23:52,298 --> 00:23:56,412 So, I'm shaving the truffle into it for depth and flavor. 608 00:23:56,436 --> 00:23:58,313 [Alex] These are summer truffles. 609 00:23:58,337 --> 00:24:00,916 They're a little delicate, they're earthy, hazelnutty. 610 00:24:00,940 --> 00:24:04,520 I think you should wrap them in foil and roast them whole. 611 00:24:04,544 --> 00:24:07,189 Ooh, I have never had enough dollars in my bank account 612 00:24:07,213 --> 00:24:09,380 to know what a whole roasted truffle taste like. 613 00:24:10,816 --> 00:24:12,628 [Nicole] As the time went down, I realize 614 00:24:12,652 --> 00:24:14,430 I have to move really quickly 615 00:24:14,454 --> 00:24:16,365 and make sure that I get all of my dishes done. 616 00:24:16,389 --> 00:24:19,134 I have so many worries about Nicole right now. 617 00:24:19,158 --> 00:24:21,670 This is an entree round with a giant bone in ribeye, we... 618 00:24:21,694 --> 00:24:23,372 We're going to bowls? 619 00:24:23,396 --> 00:24:24,973 [Nicole] I'm always a little bit risky. 620 00:24:24,997 --> 00:24:26,542 Being an entrepreneur was risky. 621 00:24:26,566 --> 00:24:28,777 I wanna prove that you could get this far 622 00:24:28,801 --> 00:24:31,113 being unconventional. 623 00:24:31,137 --> 00:24:32,203 One and a half minutes. 624 00:24:34,005 --> 00:24:35,784 Taste a little bite of the potatoes, 625 00:24:35,808 --> 00:24:37,252 and they were still under. 626 00:24:37,276 --> 00:24:39,154 I used a whisk just to, like, 627 00:24:39,178 --> 00:24:43,992 pound it out to make it edible. 628 00:24:44,016 --> 00:24:45,861 If it's not on the plate, we can't eat it, now. 629 00:24:45,885 --> 00:24:48,063 - [Ted] Dig deep, chefs. - [Stacy] Yes, chef. 630 00:24:48,087 --> 00:24:49,765 - [Alex] You can do it. - [Bret] [bleep]-damn, it worked. 631 00:24:49,789 --> 00:24:51,400 - [Tiffani] Come on, guys. - All right. Let's go. 632 00:24:51,424 --> 00:24:53,502 [Ted] And the entree round will be complete 633 00:24:53,526 --> 00:24:57,561 in ten, nine, eight, seven, 634 00:24:58,430 --> 00:25:01,977 six, five, four, three... 635 00:25:02,001 --> 00:25:03,679 [Alex] Now, now, now, now, now. 636 00:25:03,703 --> 00:25:05,981 [Ted] ...two, one. Hands up. 637 00:25:06,005 --> 00:25:08,572 - Please step back. - [applause] 638 00:25:11,610 --> 00:25:13,544 Nervous, but I got everything on the plate. 639 00:25:14,980 --> 00:25:16,592 I'm looking down at my dish and I'm thinking 640 00:25:16,616 --> 00:25:17,993 did I meet the mark? 641 00:25:18,017 --> 00:25:20,551 Hmm, I'm not too sure. 642 00:25:21,887 --> 00:25:23,665 I'm happy with my dish. I can't breathe right now, 643 00:25:23,689 --> 00:25:25,200 but I'm happy with my dish. 644 00:25:25,224 --> 00:25:28,292 [suspenseful music playing] 645 00:25:33,131 --> 00:25:35,277 Chefs, for the Playing With Fire entree round. 646 00:25:35,301 --> 00:25:37,446 We gave you long-bone ribeyes, 647 00:25:37,470 --> 00:25:39,982 summer truffles, okra, 648 00:25:40,006 --> 00:25:43,007 and jalapeño popper grilled cheese sandwiches. 649 00:25:44,276 --> 00:25:45,888 What do we have, Chef Stacy? 650 00:25:45,912 --> 00:25:48,223 So, chef, here we have 651 00:25:48,247 --> 00:25:51,727 a bone-in ribeye, smashed mashed potato, 652 00:25:51,751 --> 00:25:55,786 grilled okra and a truffle gremolata. 653 00:25:59,891 --> 00:26:02,070 - I saw all kinds of fire... - Yeah. 654 00:26:02,094 --> 00:26:04,306 ...on your grill, and it made my heart sing. 655 00:26:04,330 --> 00:26:06,141 - I was like, "Yes. Fire." - [Stacy] Yeah. 656 00:26:06,165 --> 00:26:07,676 "Bring it in." 657 00:26:07,700 --> 00:26:09,444 It reminded me of everything I know 658 00:26:09,468 --> 00:26:11,446 about Filipino cooking. You know, and then, 659 00:26:11,470 --> 00:26:14,071 you went with the western kind of twist on this. 660 00:26:15,106 --> 00:26:16,885 If you told me you'd only had 30 minutes 661 00:26:16,909 --> 00:26:19,221 to cook this steak, I would have said you lying. 662 00:26:19,245 --> 00:26:20,822 I think you got great flavor. 663 00:26:20,846 --> 00:26:22,680 It's beautifully cooked. 664 00:26:24,182 --> 00:26:27,117 The okra, I leave that to the okra police to dissect. 665 00:26:28,687 --> 00:26:30,499 The okra's undercooked. 666 00:26:30,523 --> 00:26:32,834 Um, and when you undercook okra, it's tannic. 667 00:26:32,858 --> 00:26:34,369 - [Stacy] Yeah. - It has that quality of the... 668 00:26:34,393 --> 00:26:36,260 of the banana peel. 669 00:26:37,128 --> 00:26:39,341 It's super fibrous. 670 00:26:39,365 --> 00:26:41,877 The potatoes, we all know they needed more cooking time. 671 00:26:41,901 --> 00:26:44,146 [Alex] But I mean, honestly your gremolata 672 00:26:44,170 --> 00:26:46,715 and 80 pounds of meat, I mean, lock me in a room 673 00:26:46,739 --> 00:26:48,472 with this for two days. 674 00:26:49,908 --> 00:26:51,186 Next up, Chef Bret. 675 00:26:51,210 --> 00:26:52,788 I have made a grilled ribeye 676 00:26:52,812 --> 00:26:55,057 with a jalapeño popper grit, 677 00:26:55,081 --> 00:26:59,294 and a grilled and stewed summer vegetable. 678 00:26:59,318 --> 00:27:02,030 My kind of style at cooking is I like to say, 679 00:27:02,054 --> 00:27:03,231 like, coming down to granny's house, 680 00:27:03,255 --> 00:27:04,700 but when she puts the good china out, 681 00:27:04,724 --> 00:27:06,368 you know what I mean? I have a lot 682 00:27:06,392 --> 00:27:07,992 of great memories with my granny in the kitchen. 683 00:27:09,194 --> 00:27:13,976 The flavor of the okra, tomato, onion combination, 684 00:27:14,000 --> 00:27:16,445 that taste like probably what it feels like 685 00:27:16,469 --> 00:27:18,246 - to get a hug from your grandma. - That's right. 686 00:27:18,270 --> 00:27:19,503 So, you channeled that one. 687 00:27:21,306 --> 00:27:24,519 Everything about this is old school in form. 688 00:27:24,543 --> 00:27:26,455 But in function, it's very new school, 689 00:27:26,479 --> 00:27:28,812 um, and I think that's really innovative and cool. 690 00:27:30,081 --> 00:27:32,249 Um, now, we get to the steak. 691 00:27:36,921 --> 00:27:39,735 The cook turns out okay, like, it's medium rare. 692 00:27:39,759 --> 00:27:43,639 - [Bret] Sure. - [Tiffani] I think what it does read is a little bit dry. 693 00:27:43,663 --> 00:27:45,974 And that's what happen when you first slice it, 694 00:27:45,998 --> 00:27:47,731 - and then, you got it back on. - Yup. 695 00:27:48,700 --> 00:27:50,245 Finally, Chef Nicole. 696 00:27:50,269 --> 00:27:52,914 I have made for you guys a grilled ribeye 697 00:27:52,938 --> 00:27:55,117 with a creamy demi-glace 698 00:27:55,141 --> 00:27:58,186 over a truffle Jasmine rice risotto. 699 00:27:58,210 --> 00:27:59,788 I grilled the okra. 700 00:27:59,812 --> 00:28:01,790 I also incorporated the cheeses 701 00:28:01,814 --> 00:28:03,747 from the grilled cheese into the risotto. 702 00:28:05,517 --> 00:28:07,295 You went all in. You're like, "Okay. 703 00:28:07,319 --> 00:28:09,598 I'm getting the truffle plus the rice, here we go." 704 00:28:09,622 --> 00:28:12,000 I listened to you guys' advice from the last round, 705 00:28:12,024 --> 00:28:14,870 and I wanted to highlight the basket ingredients. 706 00:28:14,894 --> 00:28:16,638 - Flattery. - Get you everywhere. 707 00:28:16,662 --> 00:28:19,608 - It will get you everywhere. - [laughter] 708 00:28:19,632 --> 00:28:21,076 [Ted] Your plating was extremely neat. 709 00:28:21,100 --> 00:28:23,512 I agree but in no restaurant anywhere 710 00:28:23,536 --> 00:28:25,480 does anybody say, "We're plating ribeyes, 711 00:28:25,504 --> 00:28:28,617 "-go get the bowls" -[laughter] 712 00:28:28,641 --> 00:28:30,986 - She did it. - I've never had one in a bowl either, chef. 713 00:28:31,010 --> 00:28:32,320 What happened? 714 00:28:32,344 --> 00:28:33,789 I just think that, you know, 715 00:28:33,813 --> 00:28:35,457 the next generation needs to know 716 00:28:35,481 --> 00:28:37,826 that you don't have to do a classic steak dish. 717 00:28:37,850 --> 00:28:39,049 It works. 718 00:28:40,018 --> 00:28:41,185 This is excellent. 719 00:28:43,354 --> 00:28:45,389 It's the best cooked steak of this round. 720 00:28:46,458 --> 00:28:48,070 This reminds of rice grits. 721 00:28:48,094 --> 00:28:49,438 The cheese in it comes through 722 00:28:49,462 --> 00:28:51,940 in a way that is unique. 723 00:28:51,964 --> 00:28:54,009 I feel like that steak was cooked outside. 724 00:28:54,033 --> 00:28:57,012 I taste the char, taste the fire, the okra, 725 00:28:57,036 --> 00:28:58,714 I think a little more salt was needed, 726 00:28:58,738 --> 00:29:01,149 and then the general acidity on the plate, 727 00:29:01,173 --> 00:29:05,209 some citrus, fresh lemon zest would've made it just jump, right? 728 00:29:09,781 --> 00:29:12,227 Chef Nicole cooked a great plate this... 729 00:29:12,251 --> 00:29:14,329 Or bowl, this last round. 730 00:29:14,353 --> 00:29:17,099 I very much feel like I'm gonna be Chopped. 731 00:29:17,123 --> 00:29:18,567 Stacy knows how to cook a steak, like, 732 00:29:18,591 --> 00:29:20,902 she's proven that in every round. 733 00:29:20,926 --> 00:29:22,838 Honestly, it's anybody's game. 734 00:29:22,862 --> 00:29:25,129 [suspenseful music playing] 735 00:29:35,740 --> 00:29:38,175 Whose dish is on the Chopping Block? 736 00:29:47,418 --> 00:29:49,331 Chef Stacy, you've been chopped. 737 00:29:49,355 --> 00:29:51,032 Judges? 738 00:29:51,056 --> 00:29:53,168 Chef, this one was really hard. 739 00:29:53,192 --> 00:29:55,036 Well, I think that the steak was perfect. 740 00:29:55,060 --> 00:29:56,605 Bringing in elements that were not 741 00:29:56,629 --> 00:29:58,340 in the basket like the potatoes, 742 00:29:58,364 --> 00:30:00,776 it distracted what you know to do blindfolded. 743 00:30:00,800 --> 00:30:03,678 - Right. - And the okra was undercooked as well. 744 00:30:03,702 --> 00:30:06,081 - And so, we had to chop you. - [Ted] Thank you, Chef. 745 00:30:06,105 --> 00:30:07,682 - Thank you. - [Ted] Appreciate you being here. 746 00:30:07,706 --> 00:30:11,153 Mmm-hmm. This dish, it just didn't cut it. 747 00:30:11,177 --> 00:30:13,221 So, I think that the two chefs 748 00:30:13,245 --> 00:30:15,412 deserve a place in the dessert round. 749 00:30:17,649 --> 00:30:19,761 -Here we are. -[Ted] Right. Well, let's bring it 750 00:30:19,785 --> 00:30:21,763 - in round three, shall we? - Let's do it. 751 00:30:21,787 --> 00:30:24,299 To make it pass this round is just... 752 00:30:24,323 --> 00:30:28,270 I said I wasn't gonna cry [laughs] but I did. 753 00:30:28,294 --> 00:30:29,771 It's okay to feel the things. You should feel 754 00:30:29,795 --> 00:30:31,929 so proud of yourself right now. 755 00:30:34,566 --> 00:30:37,501 [suspenseful music playing] 756 00:30:39,137 --> 00:30:41,149 Chef Nicole, Chef Bret, there's a spot 757 00:30:41,173 --> 00:30:42,751 in the Playing With Fire finale 758 00:30:42,775 --> 00:30:44,319 for just one of you. 759 00:30:44,343 --> 00:30:46,376 Me. Duh. 760 00:30:51,749 --> 00:30:52,861 Check out those baskets. 761 00:30:52,885 --> 00:30:55,664 [suspenseful music playing] 762 00:30:55,688 --> 00:30:58,667 - What? - [Ted] You've got steak sauce. 763 00:30:58,691 --> 00:31:01,937 Wow. You guys would throw that in there? 764 00:31:01,961 --> 00:31:03,927 [Ted] You also have kumquats. 765 00:31:05,430 --> 00:31:07,075 Chocolate Brussels sprouts. 766 00:31:07,099 --> 00:31:09,344 It's candy Brussels sprouts. 767 00:31:09,368 --> 00:31:10,912 They are just white chocolate in a shape of 768 00:31:10,936 --> 00:31:13,081 Brussels sprouts, and a pizza. 769 00:31:13,105 --> 00:31:14,983 [Ted] And grilled dessert pizza. 770 00:31:15,007 --> 00:31:16,740 Interesting. 771 00:31:18,643 --> 00:31:20,222 [Ted] 30 minutes. 772 00:31:20,246 --> 00:31:22,023 There's a lot going on right here. 773 00:31:22,047 --> 00:31:23,113 Time starts now. 774 00:31:25,750 --> 00:31:27,395 - [Tiffani] All right, guys. - Let's go, chefs. 775 00:31:27,419 --> 00:31:28,919 25 Gs. 776 00:31:31,789 --> 00:31:35,704 I'm a emotional wreck, they got me crying. 777 00:31:35,728 --> 00:31:39,162 To make it this far, my nerves are shook. 778 00:31:40,865 --> 00:31:44,312 I immediately go to the fruit that's on top of the pizza 779 00:31:44,336 --> 00:31:47,249 and know that I can get a good char of these on the grill. 780 00:31:47,273 --> 00:31:49,951 I'm making a dessert salsa 781 00:31:49,975 --> 00:31:54,089 with some crispy grilled tortilla chips. 782 00:31:54,113 --> 00:31:56,424 I've never worked with kumquats before, 783 00:31:56,448 --> 00:31:58,159 but they look pretty citrusy. 784 00:31:58,183 --> 00:32:00,328 I decide to leave a juice out of them 785 00:32:00,352 --> 00:32:02,286 to use in my salsa. 786 00:32:04,489 --> 00:32:06,801 - [Bret] Nicole, how are you doing over there? - [Nicole] I'm doing good. 787 00:32:06,825 --> 00:32:08,770 -What about you? -It's crazy basket. We're gonna make it happen. 788 00:32:08,794 --> 00:32:11,172 - [Nicole] Yeah. - There's no meat in the basket, 789 00:32:11,196 --> 00:32:12,941 but there is steak sauce, 790 00:32:12,965 --> 00:32:14,609 and that's going to pose a challenge. 791 00:32:14,633 --> 00:32:15,977 Super pungent. 792 00:32:16,001 --> 00:32:17,545 I keep thinking about the kumquat 793 00:32:17,569 --> 00:32:19,281 and that steak sauce going inside 794 00:32:19,305 --> 00:32:21,750 - of, like, a pastry of some kind. - Ooh. 795 00:32:21,774 --> 00:32:24,619 [Bret] This steak sauce is really in your face. 796 00:32:24,643 --> 00:32:26,321 I'm trying to think what I can do with it. 797 00:32:26,345 --> 00:32:28,023 Hmm. Let's get weird. 798 00:32:28,047 --> 00:32:30,759 [laughs] Let's get weird. Let's make some mousse. 799 00:32:30,783 --> 00:32:33,228 I wanna make a grilled dessert pizza fritter 800 00:32:33,252 --> 00:32:36,131 filled with a kumquat curd on top of a steak sauce 801 00:32:36,155 --> 00:32:38,466 and chocolate Brussels sprout mousse. 802 00:32:38,490 --> 00:32:41,069 I grill up these kumquats, I can make a lemon curd, 803 00:32:41,093 --> 00:32:42,570 and I can put these together. 804 00:32:42,594 --> 00:32:45,073 Bret has that one, two double boilers 805 00:32:45,097 --> 00:32:47,309 - working on his station right now. - Bret, what are you making? 806 00:32:47,333 --> 00:32:49,778 I got a curd coming up. I'm trying to make some type of mousse 807 00:32:49,802 --> 00:32:52,881 out of these delicious chocolate Brussels sprouts. 808 00:32:52,905 --> 00:32:56,651 It's not like the best white chocolate, it's a little waxy. 809 00:32:56,675 --> 00:32:58,787 I mean, dessert round, but it's Playing With Fire. 810 00:32:58,811 --> 00:33:00,388 I'm expecting char, 811 00:33:00,412 --> 00:33:02,390 I'm expecting roasted qualities, 812 00:33:02,414 --> 00:33:04,292 I'm expecting caramelization, like, 813 00:33:04,316 --> 00:33:07,217 all the things you can bring to sweetness through fire. 814 00:33:08,353 --> 00:33:10,120 Less than 15 minutes to go chefs. 815 00:33:11,689 --> 00:33:14,035 Fruit and fire work very well together. 816 00:33:14,059 --> 00:33:15,971 I'm gonna use the steak sauce 817 00:33:15,995 --> 00:33:17,894 in the salsa with balsamic vinegar. 818 00:33:19,063 --> 00:33:20,709 For the crispy tortilla chips, 819 00:33:20,733 --> 00:33:22,811 grill is really just to get some char marks, 820 00:33:22,835 --> 00:33:24,846 I know that I have to get them in a deep fryer 821 00:33:24,870 --> 00:33:27,104 to get that level of crispiness that I need. 822 00:33:28,406 --> 00:33:30,018 I really wanna win this competition 823 00:33:30,042 --> 00:33:31,686 and just show that you can be young, 824 00:33:31,710 --> 00:33:33,121 Black, and a single mom, 825 00:33:33,145 --> 00:33:34,956 and you can obtain anything in life. 826 00:33:34,980 --> 00:33:36,725 I'm gonna go check out what's going on. 827 00:33:36,749 --> 00:33:38,793 Do it. I'm very curious what they're doing 828 00:33:38,817 --> 00:33:39,783 with the steak sauce. 829 00:33:40,918 --> 00:33:42,630 - How are you doing? - Good. 830 00:33:42,654 --> 00:33:44,299 Okay. So, chips and salsa, 831 00:33:44,323 --> 00:33:45,767 like a plant and nacho platter. 832 00:33:45,791 --> 00:33:47,602 - Kind of, yeah. - I like that. 833 00:33:47,626 --> 00:33:49,904 Now, where did you use all these kumquats already? 834 00:33:49,928 --> 00:33:51,473 The juice in the salsa. 835 00:33:51,497 --> 00:33:53,208 Is there something you can do more elevated? 836 00:33:53,232 --> 00:33:56,277 Yeah, maybe I could top this with a whipped cream. 837 00:33:56,301 --> 00:33:58,446 Well, by the way, there's just $25,000. 838 00:33:58,470 --> 00:34:00,281 I don't know how either of you are feeling about that. 839 00:34:00,305 --> 00:34:03,251 - Yeah. No big deal. - I love kumquats. 840 00:34:03,275 --> 00:34:05,553 Hmm, they're so good. 841 00:34:05,577 --> 00:34:07,055 What's unique about a kumquat 842 00:34:07,079 --> 00:34:09,024 is that the sweetness is on the outside 843 00:34:09,048 --> 00:34:10,592 -and it's hard... it's hard in the middle. -Yeah. 844 00:34:10,616 --> 00:34:12,761 Mmm-hmm, a hundred percent. 845 00:34:12,785 --> 00:34:15,018 [Bret] I take a taste of my kumquat curd. 846 00:34:18,089 --> 00:34:20,101 Okay. And I'm honestly surprised 847 00:34:20,125 --> 00:34:22,037 by how much I kind of like it. 848 00:34:22,061 --> 00:34:24,606 Let's see what happens. And then, on the grill, 849 00:34:24,630 --> 00:34:27,375 I have some of the toppings from this dessert pizza. 850 00:34:27,399 --> 00:34:29,778 Chop it up real quick, add it to my fritter batter, 851 00:34:29,802 --> 00:34:31,246 and I fry them up. 852 00:34:31,270 --> 00:34:32,747 Let's go. Let's go. 853 00:34:32,771 --> 00:34:34,404 Less than five minutes to go chefs. 854 00:34:35,740 --> 00:34:38,053 [Nicole] I'm adding cinnamon sugar to the chips 855 00:34:38,077 --> 00:34:40,021 just to give them bit of sweetness. 856 00:34:40,045 --> 00:34:41,878 It's all coming together. 857 00:34:43,314 --> 00:34:45,549 But I go to make my whipped cream, 858 00:34:48,519 --> 00:34:50,865 and it's really just not working out, 859 00:34:50,889 --> 00:34:53,190 cannot get the whipped cream to come out. 860 00:34:55,560 --> 00:34:57,372 What's in the iSi that's in the basket. 861 00:34:57,396 --> 00:34:59,407 - Anything? - No. But it's... 862 00:34:59,431 --> 00:35:01,176 - Eh? - ...sort of the fluff component, 863 00:35:01,200 --> 00:35:03,411 like, she needs it to make her whole composition. 864 00:35:03,435 --> 00:35:05,313 - Now, she's just behind. - [Tiffani] Right. 865 00:35:05,337 --> 00:35:06,636 [Nicole] I'm freaked out. 866 00:35:17,415 --> 00:35:19,694 [Nicole] As the clock is ticking down, I'm really struggling. 867 00:35:19,718 --> 00:35:21,596 The whipped cream that Nicole put in the iSi, 868 00:35:21,620 --> 00:35:23,431 is now stuck to the canister, it's not coming out. 869 00:35:23,455 --> 00:35:24,766 Is there not enough content then? 870 00:35:24,790 --> 00:35:26,201 There's not enough product in there. 871 00:35:26,225 --> 00:35:27,802 Don't let it throw you off. 872 00:35:27,826 --> 00:35:30,872 Like, okay. Ding. Let me try the mixer. 873 00:35:30,896 --> 00:35:32,662 That's it. Go old school. 874 00:35:36,167 --> 00:35:37,745 I have my fritters on the grill 875 00:35:37,769 --> 00:35:39,914 to get a little bit of char mark on them. 876 00:35:39,938 --> 00:35:41,950 You are down to your last minute. 877 00:35:41,974 --> 00:35:45,753 I love both of these humans, but I'm profoundly worried 878 00:35:45,777 --> 00:35:48,123 - about both desserts. - [Ted] Love hurts, doesn't it? 879 00:35:48,147 --> 00:35:50,658 Yes. My therapist calls it the price of love, Ted. 880 00:35:50,682 --> 00:35:52,527 [laughter] 881 00:35:52,551 --> 00:35:54,863 I have to think of a way to get the white chocolate 882 00:35:54,887 --> 00:35:56,598 Brussels sprouts on the plate. 883 00:35:56,622 --> 00:35:58,299 So, I get the microplane 884 00:35:58,323 --> 00:36:00,368 and shave it on top of the dish. 885 00:36:00,392 --> 00:36:02,971 - Yup. Perfect. - I'm really feeling panic. 886 00:36:02,995 --> 00:36:05,273 Come on, finish strong. 887 00:36:05,297 --> 00:36:07,976 [Ted] All right. Final seconds to the final round chefs. 888 00:36:08,000 --> 00:36:12,002 Ten, nine, eight, seven, six, 889 00:36:12,803 --> 00:36:16,806 five, four, three, two, one. 890 00:36:18,809 --> 00:36:20,288 - Time's up. - [Tiffani] All right. 891 00:36:20,312 --> 00:36:21,378 [Alex] Wow. 892 00:36:22,647 --> 00:36:24,080 - That's a day's work. - [Eduardo] Well done. 893 00:36:28,486 --> 00:36:30,598 [Bret] This is the final moment. This is that last lap. 894 00:36:30,622 --> 00:36:32,989 I sure hope this is a $25,000 dessert, yeah. 895 00:36:34,425 --> 00:36:36,738 I want this really bad. Nervous. 896 00:36:36,762 --> 00:36:40,764 Nerves are bad. So, hope the chefs like it. 897 00:36:42,533 --> 00:36:45,268 [tense music playing] 898 00:36:47,572 --> 00:36:49,317 Chef Nicole, Chef Bret, 899 00:36:49,341 --> 00:36:52,353 your dessert round baskets contained steak sauce, 900 00:36:52,377 --> 00:36:55,223 kumquats, chocolate Brussels sprouts, 901 00:36:55,247 --> 00:36:57,247 and grilled dessert pizza. 902 00:36:59,083 --> 00:37:00,562 - Chef Bret? - Chefs, I made you 903 00:37:00,586 --> 00:37:02,830 a grilled dessert pizza donut 904 00:37:02,854 --> 00:37:05,700 that's been filled with a grilled kumquat curd 905 00:37:05,724 --> 00:37:08,736 on top of a chocolate Brussels sprout, 906 00:37:08,760 --> 00:37:10,427 and steak sauce mousse. 907 00:37:11,229 --> 00:37:14,676 Gosh. There's so much poetry to 908 00:37:14,700 --> 00:37:16,511 what kind of love you have for food. 909 00:37:16,535 --> 00:37:20,570 The curd with the grilled kumquats, I love. 910 00:37:22,740 --> 00:37:24,552 And then, taking a donut 911 00:37:24,576 --> 00:37:26,421 and throwing it onto the grill, 912 00:37:26,445 --> 00:37:28,890 you're bringing fire back into this dessert 913 00:37:28,914 --> 00:37:30,725 which is brilliant. 914 00:37:30,749 --> 00:37:32,760 This crust on this fritter, 915 00:37:32,784 --> 00:37:34,596 it's taking me to burn marshmallow 916 00:37:34,620 --> 00:37:36,331 in a way that I accept. 917 00:37:36,355 --> 00:37:38,266 And it's desperately needed in this dessert 918 00:37:38,290 --> 00:37:39,534 - because you were like... - Mmm-hmm. 919 00:37:39,558 --> 00:37:41,024 ...burry everything in curds and mousses. 920 00:37:41,993 --> 00:37:43,438 The chocolate mousse with the steak sauce 921 00:37:43,462 --> 00:37:45,073 is so super smart. 922 00:37:45,097 --> 00:37:47,141 - It's delicious. - Thank you. 923 00:37:47,165 --> 00:37:49,143 The presentation is a little bless your heart 924 00:37:49,167 --> 00:37:50,778 if we're in the South, you know what I'm saying? 925 00:37:50,802 --> 00:37:51,835 Yes. 926 00:37:53,271 --> 00:37:55,383 Chef Nicole, please tell us about your dessert. 927 00:37:55,407 --> 00:37:58,286 All right, chefs. So, I made a grilled fruit salsa, 928 00:37:58,310 --> 00:38:00,788 crispy grilled tortilla chips, 929 00:38:00,812 --> 00:38:02,991 a whipped cream, and I use the shavings 930 00:38:03,015 --> 00:38:06,016 of the white chocolate Brussels sprouts on top. 931 00:38:07,718 --> 00:38:09,931 This is fun for me. I'm like playing, 932 00:38:09,955 --> 00:38:11,633 like, how much cream, how much salsa 933 00:38:11,657 --> 00:38:13,167 do I want to put on here. 934 00:38:13,191 --> 00:38:15,136 The tortillas, fact that you grilled 935 00:38:15,160 --> 00:38:17,238 the backs of them, I think that's a great nod 936 00:38:17,262 --> 00:38:19,696 to the whole essence of this competition. 937 00:38:21,699 --> 00:38:23,144 I love this. 938 00:38:23,168 --> 00:38:24,646 It feels really thoughtful 939 00:38:24,670 --> 00:38:26,547 at the end of a day full of steak. 940 00:38:26,571 --> 00:38:28,983 Like, it's light, it's refreshing, 941 00:38:29,007 --> 00:38:31,219 is it, like, the most composed dessert? 942 00:38:31,243 --> 00:38:32,987 No. 943 00:38:33,011 --> 00:38:35,890 Here's what I have to say, and it's pretty blunt. 944 00:38:35,914 --> 00:38:38,192 Um, you... 945 00:38:38,216 --> 00:38:39,916 This dessert's not sweet. 946 00:38:41,686 --> 00:38:43,665 And normally, I don't like that. 947 00:38:43,689 --> 00:38:46,067 In this case, I really like it 948 00:38:46,091 --> 00:38:48,836 because it leaves room for the char 949 00:38:48,860 --> 00:38:51,005 of the fruit and on the tortillas. 950 00:38:51,029 --> 00:38:53,207 You did something with this salsa 951 00:38:53,231 --> 00:38:55,043 that harnesses the theme 952 00:38:55,067 --> 00:38:57,701 in the simplest most primal way. 953 00:38:59,770 --> 00:39:01,705 Okay. Thank you, chefs. 954 00:39:07,445 --> 00:39:09,657 Judges, what are some of your most mouthwatering 955 00:39:09,681 --> 00:39:11,459 memories from those meals? 956 00:39:11,483 --> 00:39:15,563 Right off the bat, the taco that Chef Bret made, 957 00:39:15,587 --> 00:39:17,699 I felt like I was in his backyard, 958 00:39:17,723 --> 00:39:19,033 the ramp salsa on top. 959 00:39:19,057 --> 00:39:20,902 And it outta the gate, it had me. 960 00:39:20,926 --> 00:39:23,471 Unfortunately, the watermelon ham on Bret's taco, 961 00:39:23,495 --> 00:39:26,040 just was, like, right next to the red bell pepper, 962 00:39:26,064 --> 00:39:29,043 and they didn't want anything to do with each other. 963 00:39:29,067 --> 00:39:31,979 [Alex] Nicole made a very similar first course. 964 00:39:32,003 --> 00:39:34,148 But she put pineapple in the mix 965 00:39:34,172 --> 00:39:37,151 and it sort of burry the watermelon ham. 966 00:39:37,175 --> 00:39:39,787 - It wasn't channeling the basket, though. - [Tiffani] Yeah. 967 00:39:39,811 --> 00:39:42,857 [Alex] But the entree round put Nicole's name in lights. 968 00:39:42,881 --> 00:39:45,393 Grilling those long-bone ribeyes, 969 00:39:45,417 --> 00:39:47,228 holding them upright on their side 970 00:39:47,252 --> 00:39:49,997 to char the fat on the edges. 971 00:39:50,021 --> 00:39:54,402 But I was really seduced by all of the methodology 972 00:39:54,426 --> 00:39:56,537 that Chef Bret was bringing to the table. 973 00:39:56,561 --> 00:39:58,740 He was channeling grandma. 974 00:39:58,764 --> 00:40:00,541 [Tiffani] That ribeye shouldn't be dry, 975 00:40:00,565 --> 00:40:02,377 and that's what happened. 976 00:40:02,401 --> 00:40:04,312 And then, I think, you know, in the dessert round, 977 00:40:04,336 --> 00:40:06,314 what Nicole made, made sense. 978 00:40:06,338 --> 00:40:08,049 I wanted to eat the whole thing. 979 00:40:08,073 --> 00:40:10,885 And Bret did so much work in the dessert round, 980 00:40:10,909 --> 00:40:12,887 and there were like a hundred good decisions made. 981 00:40:12,911 --> 00:40:15,056 This is one of those days 982 00:40:15,080 --> 00:40:17,158 where really either of these Chefs could win. 983 00:40:17,182 --> 00:40:19,082 They both played hard with fire. 984 00:40:22,052 --> 00:40:25,054 [suspenseful music playing] 985 00:40:28,359 --> 00:40:30,238 [Nicole] I don't know who the judges are gonna pick. 986 00:40:30,262 --> 00:40:31,906 We're neck and neck right now. 987 00:40:31,930 --> 00:40:34,597 But if I win, that's gonna blow my own mind. 988 00:40:36,734 --> 00:40:38,613 I can see it. I can see the cloche 989 00:40:38,637 --> 00:40:40,047 on the plate opening up, 990 00:40:40,071 --> 00:40:41,416 I can see it for myself, 991 00:40:41,440 --> 00:40:42,505 I'm the Chopped champion. 992 00:40:43,808 --> 00:40:47,010 So, whose dish is on the Chopping Block? 993 00:40:57,288 --> 00:40:59,133 Chef Bret, you've been chopped. 994 00:40:59,157 --> 00:41:00,868 Judges? 995 00:41:00,892 --> 00:41:02,870 Chef Bret, so in the second round, 996 00:41:02,894 --> 00:41:05,306 you worked so hard to cook the steaks so properly. 997 00:41:05,330 --> 00:41:06,641 And then, it went back on the grill, 998 00:41:06,665 --> 00:41:07,931 and it did get a little bit dry. 999 00:41:09,266 --> 00:41:11,179 In the dessert round, the presentation was, 1000 00:41:11,203 --> 00:41:13,347 you know, not as appetizing as we wanted. 1001 00:41:13,371 --> 00:41:15,049 That dish is still good. 1002 00:41:15,073 --> 00:41:17,518 The problem, is the woman standing to your right. 1003 00:41:17,542 --> 00:41:19,887 Nicole is why we have to chop you. 1004 00:41:19,911 --> 00:41:21,456 I'm not bad at being Chopped by this woman right here. 1005 00:41:21,480 --> 00:41:23,090 - [Tiffani] Yeah. - She's incredible. 1006 00:41:23,114 --> 00:41:25,026 Thank you all so much. Congratulations. 1007 00:41:25,050 --> 00:41:27,395 Of course, there were some mistakes I made today, 1008 00:41:27,419 --> 00:41:29,464 it's gonna happen. But I'm gonna focus on the positives. 1009 00:41:29,488 --> 00:41:30,898 Nicole did amazing. 1010 00:41:30,922 --> 00:41:32,767 Everybody always wants to fight and argue 1011 00:41:32,791 --> 00:41:34,657 but there can be love, and you can lift each other up. 1012 00:41:36,527 --> 00:41:38,873 And that means, Chef Nicole Hicks, 1013 00:41:38,897 --> 00:41:41,275 you are the Chopped champion. You are advancing 1014 00:41:41,299 --> 00:41:43,811 to the Playing with Fire Grand Finale. 1015 00:41:43,835 --> 00:41:45,413 - Congratulations. - [Alex] Yes. 1016 00:41:45,437 --> 00:41:46,981 [Eduardo] Well done. Well done. 1017 00:41:47,005 --> 00:41:50,017 - [Alex] Yes. Yes. Yes. Yes. - [applause] 1018 00:41:50,041 --> 00:41:51,786 [Tiffani] You have to do the whole thing again, you realize? 1019 00:41:51,810 --> 00:41:53,354 - I'm ready. I'm ready. - [Tiffani] There you go. 1020 00:41:53,378 --> 00:41:56,424 I am super excited to move to the finale. 1021 00:41:56,448 --> 00:41:58,815 I'm gonna embrace the fire.