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.
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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.
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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.