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[Ted] Four killer grillers
are back,
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00:00:02,903 --> 00:00:05,604
for the Playing with Fire
Grand Finale.
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[Nicole]
Everything's at stake.
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The money, the title,
and the recognition.
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I'm so excited.
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[Zuri]
Nobody wants to go home.
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We are here to win.
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[Nicole] I know how
to manipulate fire
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to get what I want from it.
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You did something
that harnesses the theme
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in the simplest most primal way.
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I said I wasn't gonna cry.
[laughs]
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The stakes have never
been higher.
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[Annisha] I don't
let the fire control me.
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I control the fire.
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What are you making?
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[woman] I'm making
a beef tongue ice cream.
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No, you are not.
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The sauce is a knockout.
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[Annisha] Watch out
or you might get burned.
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[Zuri] When the meat
hits the fire
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in that moment I become
the master of the meat.
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What are you doing
with one minute left?
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[Zuri] It's like a tornado,
here, there, over there.
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[Alex] I ate all of it.
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I'd give you $25,000
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out of Ted's bank account
right now.
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[Zuri] My food is the future
of fire.
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I am the maestro.
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[Larissa]
I'm an Amazonian warrior.
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I got what it takes.
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[Eric] Oh, look at that.
That looks primal.
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Larissa's entree
was as close to perfect
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as I've ever seen.
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This is one of the most
dramatic appetizers
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I can remember having.
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[Larissa] Wild like the fire,
I'm not easily tamed.
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[Eric] $25,000.
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I need you to cook
like you mean it.
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[Ted] This is
Chopped: Playing with Fire.
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Incredible to see you
again, champions.
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- [woman] Nice to see you, Ted.
- Hi, Ted.
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Throughout this competition,
we've asked you
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to play with fire,
innovate and impress.
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But now we're asking the
best of the best to be better.
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- Uh, maestro of fire right there.
- No big deal.
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The chef who can rise above
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will earn the title
of Grand Champion
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and walk away
with a very impressive
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$25,000.
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- Oh, that money, man.
- Yeah, that's mine.
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Everybody's wondering
what's inside
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this finale appetizer basket?
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[suspenseful music playing]
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[Ted] Go on and find out.
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[laughs]
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What is this?
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[Ted] And we have an epic
barbecue burger.
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That's different.
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Beans, onions, cheese,
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pastrami, like a heartburn.
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[Ted] Camel tenderloin.
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Oh.
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[laughs] I've never seen
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camel meat in my life.
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- [Ted] Fire roasted poblano peppers.
- Roasted peppers.
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Okay. Poblanos.
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- [Ted] And kiwis.
- Yes.
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Okay.
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I can do this.
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The app round
is just 20 minutes.
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And the clock starts now.
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[tense music playing]
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- All right.
- [Alex] All right.
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Let's get this finale started.
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Let's do this!
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Judges, four giants return
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to our Playing with Fire
kitchen.
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And to say these young chefs
have skills
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would be the understatement
of the century.
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I mean, it's clear
they all came in
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with the intentions to win
this competition.
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$25,000 on the line.
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- [Alex] I feel emotionally invested.
- [Eric] Yeah.
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I feel like I'm gonna be crying.
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- [laughs]
- I do.
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We've had all these competitors
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not win any prize money
just win the right for a spot
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and today's pay day.
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$25,000,
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there's also 25,000
different choices
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you can make with this basket.
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You have to figure out
how you're going to utilize
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this epic barbecue burger
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while also figuring out
how you're gonna cook
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this camel tenderloin
in 20 minutes.
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I mean, this is
a very difficult basket,
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befitting a finale.
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[groans]
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Who chooses these ingredients?
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I wanna kill them. [laughs]
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Just an average day
at the Chopped kitchen.
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But I've tried camel meat
before,
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it's a pretty tasty meat.
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It's lean, it's mild.
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So, I think to myself, a taco.
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I am making a grilled camel taco
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with roasted poblano salsa.
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Trying to make a tortilla
out of napa cabbage.
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I'm indigenous
to the Brazilian Amazon.
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I was born and raised
in the jungle.
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So, I grew up cooking with fire.
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Add a little char please.
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It's something that has been
running through my veins.
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It just is part of who I am.
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- [Chris] Annisha?
- [Annisha] Yeah?
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- How are you feeling?
- I'm, uh, feeling fine.
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- [laughs] - You're gonna
win this thing or what?
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Uh, pretty sure.
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I am the next generation
of fire.
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I'm not afraid of trying
new things.
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I'm not afraid of taking
risks as a chef.
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I'm from Tijuana.
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And I grew up
like eating quesadillas.
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I'm gonna make
a camel grilled quesadillas
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and kiwi salsa.
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I'm grilling the camel.
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I'm also grilling the patties
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from the epic burger.
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I'm gonna mix it together
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to put inside the quesadillas.
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Fire roasted poblanos
is like my culture.
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I'm gonna mix it with a cheese
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to have like different textures
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inside of the quesadillas.
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I know the camel is like
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the kind of obvious centerpiece,
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but that poblanos
like speaks loudly.
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[Chris] They have
a little bit of a spice,
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but they're more earthy, smoky.
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It might be interesting
to actually add poblano
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and that kiwi,
kind of make a interesting,
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maybe, salsa verde.
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[Alex] Nicole,
what is it you're making?
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Crostini with a kiwi relish
and some poblano.
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- [Alex] Oh, nice.
- [Alex] Yeah, high?
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It's really nice to see the kiwi
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because it reminds me
so much of my daughter
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because it's one
of her favorite fruits.
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I'm making
a grilled camel crostini
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with a kiwi and poblano sweet
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and spicy relish.
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I'm not a typical griller.
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I specialize in soul food
and Caribbean cuisine.
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I use lots of fresh fruits.
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There's newer, younger chefs
changing the face
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of grilling and I'm one of them.
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[Zuri] Have you ever cooked
with camel before?
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- [Nicole] Never. First time.
- Yeah, right.
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Oh, it's the first time
for something, right?
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[Nicole] Yeah.
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[Zuri] I never worked
with camel in my life.
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But I'm able to get this every
single day at work, so why not?
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So, I'm going to make
a grilled camel bruschetta
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and a kiwi pico de gallo.
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My background is Mexican.
And we work
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with wood fire all day
every day.
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It's that's $25,000
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out of my pocket to be honest.
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I have to win.
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[Chris] Chef Zuri,
feeling confident?
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I feel confident but I
feel the pressure as well.
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It's Chopped kitchen. Who
doesn't feel the pressure?
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[Chris] You got just under
10 minutes left, Chefs.
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Feeling the heat.
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Watching all four
of these new faces of fire,
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I mean, you could just see
the energy.
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They clearly have
the chops to be here.
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So, they have to keep that
level of consistency
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and really quality
super, super high.
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The tension is high.
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[Zuri] Hey, can I borrow
your bread knife?
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[Larissa] Please, go for it.
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I can see the intensity
in Zuri's face.
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I see the seriousness
in Nicole's face.
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I look at Annisha
and she's literally springing
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like a gazelle
across the kitchen.
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It's madness in here.
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Behind.
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[Annisha] I'm so, so into
making killer salsa
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to complement my quesadilla.
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I'm gonna grill the kiwis,
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throw it with some tomato,
and some red onion.
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[Larissa] Every good taco
has onions
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and cilantro diced up on top.
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So, I'm doing a cilantro
and kiwi relish
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and roasted poblano salsa
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with some chipotle paste.
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[Chris] Chef Larissa,
are you feeling
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the pressure of the stakes
or what?
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Making tacos
alongside two Mexicans,
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so a little scared.
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Look at this epic
barbecue burger.
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It's got the bun,
barbecue baked beans,
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pastrami, and burger patty.
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It's the works.
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[Nicole] There is so much
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on this epic barbecue burger.
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I'm picking the beans
because I know I can make
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a really nice spread with it.
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I add feta cheese
and a tad bit of lime juice.
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[Eric] I'm really impressed
by Nicole right now.
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00:07:51,839 --> 00:07:55,040
She just seems completely
cool, calm, like a swan.
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Like she's in the zone,
which is great.
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[Nicole] I came into this
competition
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to prove to my daughter
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and also to little girls
that look like me
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that they can literally get
behind the grill
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and crush anything that they do.
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[Zuri] Epic barbecue burger.
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00:08:11,391 --> 00:08:13,992
I wanna use the baked beans
and the onion rings.
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I'm thinking puree.
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00:08:15,762 --> 00:08:17,963
So, I start by caramelizing
some onions,
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00:08:17,965 --> 00:08:19,931
I put some agave for sweetness.
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00:08:19,933 --> 00:08:21,099
I put them on the blender
with my beans,
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my onion rings.
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I'm grilling my sourdough, because
that's what bruschetta means
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like burned over fire.
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00:08:27,541 --> 00:08:28,940
It's a fire championship.
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00:08:28,942 --> 00:08:30,742
You need to play with fire.
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[Ted] Less than five minutes
to go, Chefs.
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[suspenseful music playing]
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00:08:36,550 --> 00:08:38,083
[Chris] Guys,
Zuri has not put his,
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00:08:38,085 --> 00:08:39,818
uh, camel tenderloin
on the grill.
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If I don't get this camel on
the grill soon, I am chopped.
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And he's got to cook that
to at least a medium rare,
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I don't know
if he's gonna have time.
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[Alex] I am profoundly worried
on a nuclear level.
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00:08:55,167 --> 00:08:58,937
[suspenseful music playing]
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[Zuri] It is the final minutes
of the round.
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I haven't even cooked my camel.
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He sliced it really thin
and then it obviously
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doesn't need too long
to actually be on the grill.
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00:09:09,149 --> 00:09:11,816
Uh, so hopefully
he has a really nice grill.
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[Nicole] I go check
on the camel tenderloin
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and it's...
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00:09:18,992 --> 00:09:21,459
pretty rare inside.
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00:09:21,461 --> 00:09:23,194
But I don't have time
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00:09:23,196 --> 00:09:24,529
to put it back on the grill.
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00:09:26,132 --> 00:09:27,499
[Chris] Less than two minutes.
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Concentrate on
presentation, please.
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00:09:29,169 --> 00:09:31,002
[Larissa] Time is ticking.
Oh, my God.
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00:09:31,004 --> 00:09:33,238
Now, I don't know
what the hell to do
254
00:09:33,240 --> 00:09:35,307
with this freaking burger.
255
00:09:35,309 --> 00:09:37,742
Something going down
on the grill now
256
00:09:37,744 --> 00:09:41,112
- with so little time left on Larissa's station.
- [Ted] No.
257
00:09:41,114 --> 00:09:42,414
I'm just hoping that
258
00:09:42,416 --> 00:09:44,583
the cured aspect of the pastrami
259
00:09:44,585 --> 00:09:47,519
will complement
the freshness of the camel.
260
00:09:49,355 --> 00:09:51,356
One minute to go, Chefs.
261
00:09:53,025 --> 00:09:55,527
I'm chopping really,
really fast, right,
262
00:09:55,529 --> 00:09:56,728
trying to.
263
00:09:57,897 --> 00:10:00,131
Respect to Annisha
264
00:10:00,133 --> 00:10:02,334
for taking the time
to hand chop that salsa.
265
00:10:02,336 --> 00:10:04,502
That's time well spent to me
266
00:10:04,504 --> 00:10:07,272
even if it's precious.
267
00:10:07,274 --> 00:10:09,507
[Chris] Thirty seconds,
thirty, 3-0.
268
00:10:09,509 --> 00:10:12,611
[suspenseful music playing]
269
00:10:13,980 --> 00:10:16,615
[Ted] Get it done, champs.
Get it done.
270
00:10:16,617 --> 00:10:18,817
Do not forget
about presentation.
271
00:10:18,819 --> 00:10:21,152
[Larissa] Oh, my God,
my heart is pounding.
272
00:10:21,154 --> 00:10:22,520
The stress is real.
273
00:10:24,323 --> 00:10:26,324
[Eric] Focus on those plates,
guys.
274
00:10:26,326 --> 00:10:27,993
- You can do this.
- [Eric] Come on now.
275
00:10:27,995 --> 00:10:30,862
[Ted] Ten, nine, eight,
276
00:10:30,864 --> 00:10:32,297
- seven...
- [Alex] You can do it.
277
00:10:32,299 --> 00:10:33,832
-[Eric] Let's go guys. Finish strong, come on.
-[Ted] ...six, five,
278
00:10:33,834 --> 00:10:36,601
four, three, two, one.
279
00:10:36,603 --> 00:10:38,336
Come on Larissa,
finish, finish, finish.
280
00:10:38,338 --> 00:10:40,405
[Ted] Time's up!
281
00:10:40,407 --> 00:10:42,340
[sighs]
282
00:10:42,342 --> 00:10:43,942
I'm very nervous right now.
283
00:10:43,944 --> 00:10:45,410
I'm very, very nervous.
I hope that
284
00:10:45,412 --> 00:10:47,112
what I did is enough.
285
00:10:47,114 --> 00:10:49,247
[Nicole] I'm feeling nervous.
286
00:10:49,249 --> 00:10:50,849
But, I mean,
it's Playing with Fire.
287
00:10:50,851 --> 00:10:53,618
So, I flared it up.
Hopefully the judges like it.
288
00:10:53,620 --> 00:10:57,455
[tense music playing]
289
00:11:02,928 --> 00:11:04,829
[Ted] Chefs, in the appetizer
basket you got
290
00:11:04,831 --> 00:11:06,831
an epic barbecue burger,
291
00:11:06,833 --> 00:11:08,299
camel tenderloin,
292
00:11:08,301 --> 00:11:10,335
fire roasted poblano peppers,
293
00:11:10,337 --> 00:11:11,670
kiwis.
294
00:11:11,672 --> 00:11:13,805
- Chef Larissa.
- I made for you, Chefs,
295
00:11:13,807 --> 00:11:16,141
a grilled camel taco
296
00:11:16,143 --> 00:11:18,076
with fire roasted poblano
297
00:11:18,078 --> 00:11:19,577
and chipotle salsa
298
00:11:19,579 --> 00:11:21,946
and kiwi relish.
299
00:11:23,516 --> 00:11:25,650
The wrap that you used,
is that cabbage?
300
00:11:25,652 --> 00:11:29,220
Yeah, that is
a napa cabbage taco.
301
00:11:29,222 --> 00:11:31,890
Chef Larissa, it's pretty bold
and, uh, inventive
302
00:11:31,892 --> 00:11:34,392
to grill some cabbage.
303
00:11:34,394 --> 00:11:36,027
I like the direction.
304
00:11:36,029 --> 00:11:38,029
I got some of the smoke
from the poblanos
305
00:11:38,031 --> 00:11:40,365
- and the chilies that you used.
- Thank you, Chef.
306
00:11:40,367 --> 00:11:42,133
Really a lot of good work here.
307
00:11:42,135 --> 00:11:45,070
The very first bite
I got was perfect.
308
00:11:45,072 --> 00:11:47,672
Kiwi, there's not a lot of it,
but you get little pops of it.
309
00:11:47,674 --> 00:11:50,341
It makes for a really nice
light appetizer.
310
00:11:50,343 --> 00:11:52,677
I love the cabbage
311
00:11:52,679 --> 00:11:55,613
- as tortilla it makes so much sense.
- Yup.
312
00:11:55,615 --> 00:11:58,883
[Alex] Unfortunately my camel
is really undercooked
313
00:11:58,885 --> 00:12:02,120
and that for me
made it problematic to eat.
314
00:12:02,122 --> 00:12:04,289
[Ted] Who you're playing
for, Larissa?
315
00:12:04,291 --> 00:12:06,658
This is all for my grandma.
She was my queen.
316
00:12:06,660 --> 00:12:07,992
She's the one who raised me
317
00:12:07,994 --> 00:12:09,728
and I grew up in a village
318
00:12:09,730 --> 00:12:12,564
of 40 people
by the Amazon River.
319
00:12:12,566 --> 00:12:14,899
She cooked every meal
for a whole village
320
00:12:14,901 --> 00:12:16,301
and I was her little assistant.
321
00:12:16,303 --> 00:12:19,437
So, this is my dedication
322
00:12:19,439 --> 00:12:21,773
and hopefully she'll be proud.
323
00:12:21,775 --> 00:12:23,942
Beautiful. I'm sure she is.
324
00:12:23,944 --> 00:12:25,310
Next up, Chef Zuri.
325
00:12:25,312 --> 00:12:26,911
Hello, Chefs,
uh, what I did today
326
00:12:26,913 --> 00:12:29,647
is a grilled camel bruschetta
and right on top of it
327
00:12:29,649 --> 00:12:31,883
is, uh, my version
of, uh, green pico de gallo,
328
00:12:31,885 --> 00:12:33,384
but instead of the tomatillos
329
00:12:33,386 --> 00:12:36,254
I used the kiwi for sweetness
and acidity.
330
00:12:36,256 --> 00:12:38,089
I see the beans, right away
331
00:12:38,091 --> 00:12:40,558
I know I had to puree them,
and I caramelized some onion
332
00:12:40,560 --> 00:12:43,228
- to add some more sweetness...
- Did you add sugar to that?
333
00:12:43,230 --> 00:12:44,963
- No, I add agave.
- I think that you put
334
00:12:44,965 --> 00:12:47,565
a little bit too much agave in.
335
00:12:47,567 --> 00:12:48,933
But I think your saving grace
336
00:12:48,935 --> 00:12:51,069
is that really,
really nice poblano relish
337
00:12:51,071 --> 00:12:52,537
that you added in the kiwis.
338
00:12:52,539 --> 00:12:54,739
You get that fieriness
and I love that pickle.
339
00:12:54,741 --> 00:12:57,275
- Thank you, Chef.
- I love the flavors here.
340
00:12:57,277 --> 00:12:59,144
There's a real, nice,
acidic tang.
341
00:12:59,146 --> 00:13:01,446
The problem though
342
00:13:01,448 --> 00:13:04,182
is your camel tenderloin.
343
00:13:04,184 --> 00:13:06,518
You got it on the grill
so late that you didn't allow
344
00:13:06,520 --> 00:13:08,887
for the camel
to get nice grill marks.
345
00:13:08,889 --> 00:13:11,656
Oh, I'll use the fire
next time more, you know.
346
00:13:11,658 --> 00:13:13,291
You cook meat on the fly
all day long
347
00:13:13,293 --> 00:13:15,493
and you thought
you could pull it off.
348
00:13:15,495 --> 00:13:17,362
But careful
you don't undercook it.
349
00:13:17,364 --> 00:13:19,998
Chef Zuri, what would winning
mean to you?
350
00:13:20,000 --> 00:13:21,766
It means a lot, you know,
I'm here for my mom.
351
00:13:21,768 --> 00:13:23,334
I think I wouldn't be
the chef that I am
352
00:13:23,336 --> 00:13:24,969
without the instructions
of my mom.
353
00:13:24,971 --> 00:13:26,371
I want her to feel proud of me.
354
00:13:26,373 --> 00:13:28,039
I want her to be happy.
355
00:13:28,041 --> 00:13:29,607
And at the same time,
I'm here to prove
356
00:13:29,609 --> 00:13:31,876
- that I'm a badass chef.
- Thank you, Chef Zuri.
357
00:13:31,878 --> 00:13:33,311
Next up, Chef Nicole.
358
00:13:33,313 --> 00:13:34,512
So, today I have made
359
00:13:34,514 --> 00:13:37,148
a grilled camel crostini
360
00:13:37,150 --> 00:13:39,784
with a bean and feta spread
361
00:13:39,786 --> 00:13:41,986
and a kiwi poblano relish.
362
00:13:43,756 --> 00:13:45,557
Chef Nicole, who at home
363
00:13:45,559 --> 00:13:47,725
is going to be so proud
to see you here?
364
00:13:47,727 --> 00:13:49,627
Definitely my daughter.
365
00:13:49,629 --> 00:13:51,729
It's really important
for her to see me
366
00:13:51,731 --> 00:13:54,532
get behind the grill
and really dominate.
367
00:13:54,534 --> 00:13:57,869
The way you constructed this,
you took a vehicle
368
00:13:57,871 --> 00:14:01,105
and you spread all
your layers neatly on top
369
00:14:01,107 --> 00:14:03,541
and every bite I get
all your flavors together.
370
00:14:03,543 --> 00:14:06,511
I also get a nice char
from the bread.
371
00:14:06,513 --> 00:14:08,646
- Thank you.
- The crust on that crostini
372
00:14:08,648 --> 00:14:11,115
gave us that playing with fire
we were looking for
373
00:14:11,117 --> 00:14:14,018
and that kiwi sauce
is really, really delicious.
374
00:14:14,020 --> 00:14:17,422
But everything needs to have
the perfect amount of salt,
375
00:14:17,424 --> 00:14:20,458
perfect amount of acid,
and I'm not getting that.
376
00:14:20,460 --> 00:14:24,295
My camel's really,
really undercooked.
377
00:14:24,297 --> 00:14:26,264
My camel's really
undercooked too.
378
00:14:26,266 --> 00:14:29,234
As is mine, yeah.
379
00:14:29,236 --> 00:14:30,902
[speaking Spanish]
Chef Annisha.
380
00:14:30,904 --> 00:14:34,539
I made a grilled camel
quesadilla
381
00:14:34,541 --> 00:14:36,674
with grilled kiwi salsa.
382
00:14:36,676 --> 00:14:39,611
[whimsical music playing]
383
00:14:39,613 --> 00:14:44,282
This salsa is by far
384
00:14:44,284 --> 00:14:46,851
my favorite thing
of the entire round.
385
00:14:46,853 --> 00:14:48,786
Best thing I've tasted
in this entire round,
386
00:14:48,788 --> 00:14:50,922
really delicious.
I also think the quesadilla
387
00:14:50,924 --> 00:14:53,591
is a brilliant vehicle
and it was grilled perfectly.
388
00:14:53,593 --> 00:14:55,860
I think you did a great job
playing with fire.
389
00:14:55,862 --> 00:14:58,062
- Thank you.
- I agree with the salsa.
390
00:14:58,064 --> 00:15:00,064
And this is probably the best
preparation of the camel
391
00:15:00,066 --> 00:15:01,900
as far as it being easy to eat.
392
00:15:01,902 --> 00:15:04,669
It is a little bit
under seasoned,
393
00:15:04,671 --> 00:15:07,105
- but all in all really good.
- Thank you.
394
00:15:07,107 --> 00:15:10,508
Just be careful
that the reason your camel use
395
00:15:10,510 --> 00:15:13,945
was the best is because
you barely used it.
396
00:15:13,947 --> 00:15:15,780
But can you cook, man.
397
00:15:15,782 --> 00:15:17,615
[Ted] Chef, what's motivating
you to be here?
398
00:15:17,617 --> 00:15:19,784
My entire family lives
in, uh, Tijuana.
399
00:15:19,786 --> 00:15:23,288
And this is to show them
that I'm doing okay.
400
00:15:23,290 --> 00:15:25,990
Especially, like, my brother,
me and my brother,
401
00:15:25,992 --> 00:15:28,760
we're very, very tight and
he's, like, my biggest fan.
402
00:15:28,762 --> 00:15:32,130
So, this is mostly for him,
I guess.
403
00:15:32,132 --> 00:15:34,065
All right,
we'll call you back soon.
404
00:15:34,067 --> 00:15:35,466
Thank you, Chefs.
405
00:15:35,468 --> 00:15:38,503
[tense music playing]
406
00:15:41,340 --> 00:15:42,907
Sorry.
407
00:15:42,909 --> 00:15:44,509
She just wanted to cry so much,
408
00:15:44,511 --> 00:15:47,145
instead I cried.
409
00:15:47,147 --> 00:15:48,780
I just feel, like,
we are trying to prove
410
00:15:48,782 --> 00:15:51,316
something to our family,
your daughter, your brother,
411
00:15:51,318 --> 00:15:53,618
my mom, your whole family,
and your village.
412
00:15:53,620 --> 00:15:56,054
I don't remember the time
where all four chefs
413
00:15:56,056 --> 00:15:58,556
were so deeply connected.
They're winning...
414
00:15:58,558 --> 00:16:00,391
- [Eric] Really well.
- [Chris]...to their family.
415
00:16:00,393 --> 00:16:01,993
It's, like,
it's a personal thing
416
00:16:01,995 --> 00:16:03,661
and the more personal it becomes
417
00:16:03,663 --> 00:16:05,263
the challenge gets bigger,
you know?
418
00:16:05,265 --> 00:16:07,465
Yeah. All of them wanna win
so much it's just...
419
00:16:07,467 --> 00:16:10,501
I know. There's a lot
on the line for sure.
420
00:16:10,503 --> 00:16:13,338
[suspenseful music playing]
421
00:16:13,340 --> 00:16:15,206
To be honest, I really am
almost positive
422
00:16:15,208 --> 00:16:16,808
that I'm going home.
423
00:16:16,810 --> 00:16:20,144
So, it's really bummer
to feel like that...
424
00:16:20,146 --> 00:16:24,549
Those $25,000 are slipping
through my hands.
425
00:16:24,551 --> 00:16:26,718
The judges said that
my camel was undercooked.
426
00:16:26,720 --> 00:16:29,387
I'm just praying that
the judges don't chop me
427
00:16:29,389 --> 00:16:32,957
and if they don't I have
to bring my A game.
428
00:16:41,867 --> 00:16:44,802
[suspenseful music playing]
429
00:16:44,804 --> 00:16:48,639
So, whose dish is
on the chopping block?
430
00:17:00,919 --> 00:17:04,355
[Ted] Chef Nicole,
you've been chopped. Judges.
431
00:17:04,357 --> 00:17:06,557
Chef Nicole, you served us
a really, really
432
00:17:06,559 --> 00:17:08,393
beautiful dish today.
433
00:17:08,395 --> 00:17:10,461
Unfortunately though,
the camel was undercooked
434
00:17:10,463 --> 00:17:13,064
- and we had to chop you.
- Thank you.
435
00:17:13,066 --> 00:17:14,532
Y'all better kick ass for real.
436
00:17:14,534 --> 00:17:16,200
- [laughter]
- [Nicole] Thank you.
437
00:17:16,202 --> 00:17:18,202
- Can I just say something?
- Of course.
438
00:17:18,204 --> 00:17:20,371
Chef, you are the most
intimidating man
439
00:17:20,373 --> 00:17:23,207
- I've ever met in my life.
- [laughter]
440
00:17:23,209 --> 00:17:25,043
I was praying before I got here.
441
00:17:25,045 --> 00:17:26,377
I said, "He's gonna rip me."
442
00:17:26,379 --> 00:17:28,212
But I'm glad you tasted my food.
443
00:17:28,214 --> 00:17:29,881
All of you.
It's been an honor.
444
00:17:29,883 --> 00:17:32,116
- And he's a teddy bear.
- [laughter]
445
00:17:32,118 --> 00:17:33,418
- [Ted] He really is.
- [Nicole] Thank you.
446
00:17:33,420 --> 00:17:35,019
It's a pleasure
watching you cook.
447
00:17:35,021 --> 00:17:37,321
- Thank you. Thank you so much.
- [Eric] Good job.
448
00:17:37,323 --> 00:17:39,557
[Chris] Best of luck.
Thank you, Chef.
449
00:17:39,559 --> 00:17:41,225
[Ted] Thank you for being
with us, Chef.
450
00:17:41,227 --> 00:17:42,393
[Eric] Okay.
451
00:17:48,267 --> 00:17:50,902
Chef Larissa, Chef Zuri,
Chef Annisha.
452
00:17:50,904 --> 00:17:53,638
Let's see what ingredients
you'll have to conquer next.
453
00:17:53,640 --> 00:17:56,674
[tense music playing]
454
00:17:58,210 --> 00:17:59,277
Yes.
455
00:17:59,279 --> 00:18:01,446
Oh, these are beautiful?
456
00:18:01,448 --> 00:18:03,081
[Ted] You'll be working
with octopus.
457
00:18:03,083 --> 00:18:05,249
I love octopus,
all day long, baby.
458
00:18:05,251 --> 00:18:07,285
I think octopus
is king of the ocean.
459
00:18:07,287 --> 00:18:08,286
I love it.
460
00:18:08,288 --> 00:18:09,921
Dragon beans.
461
00:18:09,923 --> 00:18:13,124
[Ted] Dragon's tongue beans,
prime rib roast.
462
00:18:13,126 --> 00:18:15,193
Right up my alley.
463
00:18:15,195 --> 00:18:17,028
[Zuri] The octopus
is the king of the ocean.
464
00:18:17,030 --> 00:18:19,464
The prime rib roast
is the king of the earth.
465
00:18:19,466 --> 00:18:21,933
[Ted] And a bucket
of frozen fruit pops.
466
00:18:21,935 --> 00:18:22,934
All right.
467
00:18:22,936 --> 00:18:23,935
[Ted] Thirty minutes.
468
00:18:23,937 --> 00:18:26,070
[tense music playing]
469
00:18:26,072 --> 00:18:27,472
The clock starts now.
470
00:18:27,474 --> 00:18:29,240
- [Eric] Let's go, guys.
- All right.
471
00:18:29,242 --> 00:18:30,675
- Let's go, let's go.
- [Chris] Two rounds to go,
472
00:18:30,677 --> 00:18:32,610
two rounds to go.
473
00:18:32,612 --> 00:18:34,645
Judges,
this is a pivotal moment.
474
00:18:34,647 --> 00:18:37,648
What are you expecting
from these talented chefs?
475
00:18:37,650 --> 00:18:39,183
This is called
Playing with Fire.
476
00:18:39,185 --> 00:18:40,952
We really wanna see these chefs
477
00:18:40,954 --> 00:18:43,654
utilize that grill
as much as possible.
478
00:18:43,656 --> 00:18:45,990
I think Playing with Fire
is also about risk.
479
00:18:45,992 --> 00:18:47,592
I totally agree with you.
Show us better techniques,
480
00:18:47,594 --> 00:18:49,260
show us better knife skills.
481
00:18:49,262 --> 00:18:50,828
There really shouldn't be
much mistakes, right?
482
00:18:50,830 --> 00:18:53,364
Everything should be fine tuned.
483
00:18:53,366 --> 00:18:56,167
On the first round, I didn't
char my camel properly.
484
00:18:56,169 --> 00:18:57,802
On this round, they have to see
485
00:18:57,804 --> 00:19:00,571
that I'm the grill master.
486
00:19:00,573 --> 00:19:03,374
I wanna make grilled octopus
with grilled prime rib roast,
487
00:19:03,376 --> 00:19:06,477
and a fruit pop grilled
red pepper puree.
488
00:19:06,479 --> 00:19:08,146
Dragon tongue beans,
I never seen them.
489
00:19:08,148 --> 00:19:09,380
They look, like, fava beans,
490
00:19:09,382 --> 00:19:11,716
but they are
a little bit harder.
491
00:19:11,718 --> 00:19:13,084
So, my first thought
is to blanch them
492
00:19:13,086 --> 00:19:14,852
to make them soft.
493
00:19:14,854 --> 00:19:16,888
[Ted] Those dragon's tongue
beans are beautiful.
494
00:19:16,890 --> 00:19:18,689
It's gonna take a little
while to shuck them.
495
00:19:18,691 --> 00:19:20,725
They need to be shelled
and then, Ted,
496
00:19:20,727 --> 00:19:22,326
you need to cook the beans
a little bit
497
00:19:22,328 --> 00:19:24,495
so that's time consuming.
498
00:19:24,497 --> 00:19:26,597
And then prime rib roast
which is usually a cut of meat
499
00:19:26,599 --> 00:19:29,367
that you're going to roast
for some period of time,
500
00:19:29,369 --> 00:19:33,004
so you got to take short cuts
here with this big cut.
501
00:19:33,006 --> 00:19:35,673
I'm actually slicing
that steak quite thin
502
00:19:35,675 --> 00:19:37,508
because this is never gonna cook
503
00:19:37,510 --> 00:19:40,077
if I make a big fat roast.
504
00:19:40,079 --> 00:19:43,347
I am grilling my octopus
and I think
505
00:19:43,349 --> 00:19:46,684
that this is a good way
to go for a salad.
506
00:19:46,686 --> 00:19:51,189
I'm making a prime rib steak
with a grilled octopus salad
507
00:19:51,191 --> 00:19:55,893
topped with a fruit pop
raspberry vinaigrette.
508
00:19:55,895 --> 00:19:57,828
In this appetizer round,
Annisha did
509
00:19:57,830 --> 00:19:59,864
a beautiful job
in her quesadilla.
510
00:19:59,866 --> 00:20:02,567
She's definitely my biggest
competition here.
511
00:20:02,569 --> 00:20:05,603
I really feel like
I have to elevate my game.
512
00:20:08,273 --> 00:20:10,741
I like octopus.
I like dragon beans.
513
00:20:10,743 --> 00:20:12,476
I like prime rib roast.
514
00:20:12,478 --> 00:20:14,979
And I'm Mexican
so I'm gonna marry
515
00:20:14,981 --> 00:20:16,847
all these ingredients in a taco.
516
00:20:16,849 --> 00:20:19,183
I'm gonna make baja grilled taco
517
00:20:19,185 --> 00:20:21,485
with octopus and carne asada.
518
00:20:21,487 --> 00:20:24,655
For the octopus, I grill it,
I'm pouring beer
519
00:20:24,657 --> 00:20:27,158
just to give it a little bit
more flavor.
520
00:20:27,160 --> 00:20:28,626
Twenty minutes
on the clock, Chefs.
521
00:20:30,729 --> 00:20:32,863
I know for a fact that I can
make a badass sauce.
522
00:20:32,865 --> 00:20:34,899
So, I'm thinking salsa verde
523
00:20:34,901 --> 00:20:37,134
with basil, tarragon,
and parsley.
524
00:20:37,136 --> 00:20:39,170
I put some vinegar in there,
anchovies,
525
00:20:39,172 --> 00:20:42,073
and start blending all together.
526
00:20:42,075 --> 00:20:43,574
Prime rib roast,
I need to butcher it
527
00:20:43,576 --> 00:20:45,042
to make some big steaks
out of it
528
00:20:45,044 --> 00:20:46,677
and I'll throw them
on the grill.
529
00:20:46,679 --> 00:20:49,347
[tense music playing]
530
00:20:49,349 --> 00:20:51,048
I'm pan frying my dragon beans
531
00:20:51,050 --> 00:20:53,784
with olive oil, and smoked salt,
532
00:20:53,786 --> 00:20:57,588
and really flambeing it.
This is a fire competition.
533
00:20:57,590 --> 00:20:59,390
It makes perfect sense.
534
00:20:59,392 --> 00:21:02,326
I'm a ball of nerves
but I'm an Amazonian warrior
535
00:21:02,328 --> 00:21:04,395
I got what it takes.
536
00:21:04,397 --> 00:21:06,631
Less than nine minutes
on the clock, Chefs.
537
00:21:06,633 --> 00:21:08,366
[Eric] Guys, do you know how
much money is on the line?
538
00:21:08,368 --> 00:21:11,402
- $25,000, guys.
- $25,000.
539
00:21:11,404 --> 00:21:12,770
I need you to cook like
you mean it.
540
00:21:12,772 --> 00:21:15,806
[tense music playing]
541
00:21:17,576 --> 00:21:20,144
Right now, I have
all my cards on the table.
542
00:21:20,146 --> 00:21:22,747
I need to show the best.
543
00:21:22,749 --> 00:21:26,384
I'm gonna make dragon tongue
bean romesco.
544
00:21:26,386 --> 00:21:29,120
Romesco is a traditional
sauce from Spain.
545
00:21:29,122 --> 00:21:32,757
It's roasted tomatoes, roasted
onions, roasted garlic.
546
00:21:32,759 --> 00:21:35,326
And I'm also gonna add
some cashews
547
00:21:35,328 --> 00:21:36,961
to the dragon tongue beans
548
00:21:36,963 --> 00:21:38,696
and some chile de arbol.
549
00:21:40,766 --> 00:21:42,867
[Chris] What do you think
about these frozen fruit pops?
550
00:21:42,869 --> 00:21:46,704
I used to eat when I was
a kid, but I don't anymore.
551
00:21:46,706 --> 00:21:47,905
- Last week...
- Yeah, right.
552
00:21:47,907 --> 00:21:48,906
- [laughs]
- eat these types
553
00:21:48,908 --> 00:21:50,608
of frozen ice pops.
554
00:21:50,610 --> 00:21:52,843
You got to pick one flavor
and go with that one flavor.
555
00:21:52,845 --> 00:21:54,211
Yeah. I totally agree.
556
00:21:54,213 --> 00:21:56,614
Try to amplify that flavor
whatever
557
00:21:56,616 --> 00:21:58,816
ice pop that you chose.
558
00:21:58,818 --> 00:22:00,384
I'm making a roasted
bell pepper puree,
559
00:22:00,386 --> 00:22:01,652
I know the orange fruit pops
560
00:22:01,654 --> 00:22:03,020
is gonna be excellent for that.
561
00:22:03,022 --> 00:22:04,622
So, once my pepper
start to grill,
562
00:22:04,624 --> 00:22:06,223
I put them on the face top
to boil
563
00:22:06,225 --> 00:22:07,625
and then I add the fruit pop
and I started
564
00:22:07,627 --> 00:22:08,793
blending everything away.
565
00:22:08,795 --> 00:22:10,394
Sauces are not easy.
566
00:22:10,396 --> 00:22:12,029
You need some time to develop
that flavor
567
00:22:12,031 --> 00:22:13,831
so I'm taking a big risk
right here.
568
00:22:16,401 --> 00:22:18,336
Three and a half minutes
on that clock, Chefs.
569
00:22:18,338 --> 00:22:21,372
[tense music playing]
570
00:22:25,977 --> 00:22:27,645
This gigantic room has become
571
00:22:27,647 --> 00:22:31,449
such a gigantic pressure cooker.
572
00:22:31,451 --> 00:22:34,452
I'm concerned that my steak
is not gonna get, uh,
573
00:22:34,454 --> 00:22:37,054
the char that I hoped for,
574
00:22:37,056 --> 00:22:41,492
then I turned around
and my steaks are on fire.
575
00:22:41,494 --> 00:22:43,661
I wonder if this is a gift
from my grandma
576
00:22:43,663 --> 00:22:46,831
honing in her fire spirits
into me.
577
00:22:46,833 --> 00:22:49,633
[tense music playing]
578
00:22:49,635 --> 00:22:51,335
I'm gonna make a radicchio slaw
579
00:22:51,337 --> 00:22:54,271
and I'm gonna use this
fruit pop as a dressing,
580
00:22:54,273 --> 00:22:58,275
and I add some cilantro,
and some jalapenos,
581
00:22:58,277 --> 00:23:02,213
and adding mayo will help
with the bitterness.
582
00:23:02,215 --> 00:23:05,449
Oh, my God, we're coming up
on one minute.
583
00:23:05,451 --> 00:23:07,718
- [Alex] Finish that now.
- Finish strong. Finish strong.
584
00:23:07,720 --> 00:23:10,221
Does it taste good?
Does it look good?
585
00:23:10,223 --> 00:23:14,125
[tense music playing]
586
00:23:14,127 --> 00:23:15,893
Dragon beans.
Once they're soft,
587
00:23:15,895 --> 00:23:17,428
I toss them with potatoes,
with the butter,
588
00:23:17,430 --> 00:23:19,764
sage and some rosemary.
589
00:23:19,766 --> 00:23:22,767
[tense music playing]
590
00:23:24,603 --> 00:23:27,071
[Larissa] I wanna add some
raspberry in last minute
591
00:23:27,073 --> 00:23:29,940
to go with my raspberry
lemon vinaigrette.
592
00:23:32,477 --> 00:23:33,911
- [Chris] Ten seconds.
- [Eric] Come on, Chefs.
593
00:23:33,913 --> 00:23:36,514
[Ted] Make those plates
clean and perfect, Chefs.
594
00:23:36,516 --> 00:23:42,186
Ten, nine, eight,
seven, six, five...
595
00:23:42,188 --> 00:23:46,624
- Come on Larissa.
- four, three, two, one.
596
00:23:46,626 --> 00:23:48,058
Time's up. Please step back.
597
00:23:48,060 --> 00:23:49,894
Larissa, again down
to the absolute wire
598
00:23:49,896 --> 00:23:50,995
just like in the last round.
599
00:23:50,997 --> 00:23:53,197
[applause]
600
00:23:53,199 --> 00:23:54,231
Good job, guys.
601
00:23:54,233 --> 00:23:55,900
[suspenseful music playing]
602
00:23:55,902 --> 00:23:57,301
I'm pumping right now.
I think I'm gonna have
603
00:23:57,303 --> 00:23:59,270
a heart attack. Hopefully not,
but yes,
604
00:23:59,272 --> 00:24:00,504
I feel great man.
605
00:24:00,506 --> 00:24:03,007
It's a $25,000 dish.
606
00:24:03,009 --> 00:24:04,942
[Larissa] This level of
competition is really high.
607
00:24:04,944 --> 00:24:07,178
These are very experienced
talented chefs
608
00:24:07,180 --> 00:24:09,647
and it's making me
a little worried honestly.
609
00:24:09,649 --> 00:24:11,315
I might be going home, huh?
610
00:24:15,821 --> 00:24:17,588
[suspenseful music playing]
611
00:24:17,590 --> 00:24:20,891
Chefs, the entree round saw
you working with octopus,
612
00:24:20,893 --> 00:24:23,928
dragon's tongue beans,
prime rib roast,
613
00:24:23,930 --> 00:24:26,464
and a bucket of frozen
fruit pops.
614
00:24:26,466 --> 00:24:28,098
So, what's up here,
Chef Larissa?
615
00:24:28,100 --> 00:24:31,535
So, today for you, Chefs,
I have grilled octopus salad
616
00:24:31,537 --> 00:24:34,438
with prime rib steak.
617
00:24:34,440 --> 00:24:35,773
Tell me a little bit
about the vinaigrette
618
00:24:35,775 --> 00:24:36,974
that you used for the salad.
619
00:24:36,976 --> 00:24:39,143
Yeah. So, it's a raspberry pop
vinaigrette.
620
00:24:39,145 --> 00:24:40,578
Okay. I'll be frank.
621
00:24:40,580 --> 00:24:42,112
I'm not a big fan
of raspberries...
622
00:24:42,114 --> 00:24:43,113
- Okay.
- um, and you've actually
623
00:24:43,115 --> 00:24:44,548
converted me a little bit.
624
00:24:44,550 --> 00:24:46,784
This is a really,
really sharp dressing.
625
00:24:46,786 --> 00:24:48,552
The steak, nicely prepared.
626
00:24:48,554 --> 00:24:52,523
My hiccup though is how
thinly sliced the octopus is,
627
00:24:52,525 --> 00:24:54,625
- so I'm not getting much char.
- Mmm-hmm.
628
00:24:54,627 --> 00:24:56,193
Obviously you wanna play
with fire, right?
629
00:24:56,195 --> 00:24:57,661
So, you wanna bring
a little bit of that char,
630
00:24:57,663 --> 00:24:59,163
you wanna bring a little bit
of that smoke.
631
00:24:59,165 --> 00:25:00,698
- Thank you, Chef.
- Of course.
632
00:25:00,700 --> 00:25:03,367
Um...
633
00:25:03,369 --> 00:25:05,135
You don't look, like,
a salad kind of guy,
634
00:25:05,137 --> 00:25:08,472
- so I'm a little afraid.
- [laughter]
635
00:25:08,474 --> 00:25:10,508
Wow.
636
00:25:10,510 --> 00:25:12,810
Well, that's gonna skew
my comments then.
637
00:25:12,812 --> 00:25:14,311
No. I'm just kidding.
I'm just kidding.
638
00:25:14,313 --> 00:25:15,779
- I'm just kidding.
- Come on, salad man.
639
00:25:15,781 --> 00:25:17,948
- Um...
- [laughter]
640
00:25:17,950 --> 00:25:20,718
It's light, it eats well,
great cook on the steak.
641
00:25:20,720 --> 00:25:22,353
I just feel, like,
you made a good steak
642
00:25:22,355 --> 00:25:24,021
then you made a good
octopus salad,
643
00:25:24,023 --> 00:25:25,689
but I'm just not sure
it's one dish.
644
00:25:25,691 --> 00:25:26,991
You got it, Chef. Thank you.
645
00:25:26,993 --> 00:25:28,459
Loved that you went
to the pantry
646
00:25:28,461 --> 00:25:31,028
and got fresh raspberries
to tamp down
647
00:25:31,030 --> 00:25:33,731
the artificial flavor
of your fruit pop.
648
00:25:33,733 --> 00:25:36,166
But I don't think the octopus
and the steak
649
00:25:36,168 --> 00:25:37,701
are talking
to each other enough.
650
00:25:37,703 --> 00:25:39,937
So, right now it's, uh,
steak versus octopus.
651
00:25:39,939 --> 00:25:42,373
Okay. Good feedback.
652
00:25:42,375 --> 00:25:43,908
Next up, Chef Zuri.
653
00:25:43,910 --> 00:25:46,410
What I did today is a, uh,
fruit pop grilled
654
00:25:46,412 --> 00:25:49,213
red bell pepper puree with
a grilled prime rib roast
655
00:25:49,215 --> 00:25:51,882
finished with a salsa verde.
656
00:25:51,884 --> 00:25:54,018
I think you really did
bring the fire here
657
00:25:54,020 --> 00:25:56,253
with your sauce
and I think the octopus
658
00:25:56,255 --> 00:25:59,557
is a knockout,
just really good cooking.
659
00:25:59,559 --> 00:26:01,692
- Thanks.
- You know, as usual,
660
00:26:01,694 --> 00:26:03,360
your sauces are just amazing.
661
00:26:03,362 --> 00:26:04,929
I don't think
there's been a round
662
00:26:04,931 --> 00:26:06,897
where you haven't made
some kind of sauce or salsa
663
00:26:06,899 --> 00:26:08,332
that hasn't really delivered.
664
00:26:08,334 --> 00:26:12,503
But, man, this prime rib roast,
665
00:26:12,505 --> 00:26:17,141
80% is this un-rendered fat
and undercooked beef.
666
00:26:18,276 --> 00:26:21,745
I can't eat most of the steak.
667
00:26:21,747 --> 00:26:24,114
I love the cook on the,
um, octopus,
668
00:26:24,116 --> 00:26:27,351
but my steak is, like,
still alive.
669
00:26:27,353 --> 00:26:28,419
- Yeah.
- Yeah.
670
00:26:28,421 --> 00:26:29,787
[Eric] It's very, very raw.
671
00:26:29,789 --> 00:26:31,422
What did you do
to the dragon tongue bean?
672
00:26:31,424 --> 00:26:32,923
Uh, I mean I blanched it,
but I, uh,
673
00:26:32,925 --> 00:26:34,358
I should have tried them,
maybe a little bit...
674
00:26:34,360 --> 00:26:36,627
Yeah, yeah,
these are just way too raw.
675
00:26:36,629 --> 00:26:38,295
They're very, very starchy.
676
00:26:38,297 --> 00:26:39,530
Heard, Chef. Thank you.
677
00:26:39,532 --> 00:26:41,265
Finally, Chef Annisha.
678
00:26:41,267 --> 00:26:42,533
What you guys have
in front of you is, uh,
679
00:26:42,535 --> 00:26:44,234
baja grilled taco.
680
00:26:44,236 --> 00:26:46,337
On top, we have a slaw
that I made with a radicchio
681
00:26:46,339 --> 00:26:49,673
and then I use the beans
for a romesco sauce.
682
00:26:49,675 --> 00:26:51,642
Please, I invite everyone
to eat it with your hands
683
00:26:51,644 --> 00:26:53,143
and give it a big bite.
684
00:26:53,145 --> 00:26:56,614
[tense music playing]
685
00:26:56,616 --> 00:26:58,582
Visually it's a really,
really beautiful plate.
686
00:26:58,584 --> 00:27:00,618
You get the chew
from the octopus.
687
00:27:00,620 --> 00:27:03,287
You get the crunch from the
radicchio that I really love.
688
00:27:03,289 --> 00:27:05,656
It makes you want to,
you know, eat the next bite.
689
00:27:05,658 --> 00:27:08,158
You said, you know, I invite
you to eat it with your hands,
690
00:27:08,160 --> 00:27:11,161
but I literally couldn't
because all the food
691
00:27:11,163 --> 00:27:13,163
that you have in here
plus the amount of sauce,
692
00:27:13,165 --> 00:27:16,100
the flour tortilla
just fell apart.
693
00:27:16,102 --> 00:27:18,669
I do think that the steak
is cooked really nicely.
694
00:27:18,671 --> 00:27:20,671
The octopus is also
cooked nicely.
695
00:27:20,673 --> 00:27:23,841
I just wish you maybe had
divided this into two tacos.
696
00:27:23,843 --> 00:27:25,309
Got it.
697
00:27:25,311 --> 00:27:28,078
I really like the puree
of dragon tongue beans.
698
00:27:28,080 --> 00:27:31,081
I just think you needed
to chop everything up more...
699
00:27:31,083 --> 00:27:32,483
- Okay.
- because it's hard
700
00:27:32,485 --> 00:27:35,586
to take a bite of a taco
and collect
701
00:27:35,588 --> 00:27:37,521
this much protein in one bite,
702
00:27:37,523 --> 00:27:39,590
not one of your
strongest dishes.
703
00:27:39,592 --> 00:27:43,994
- I understand.
- Okay. Thank you, Chefs.
704
00:27:43,996 --> 00:27:46,263
Yeah, I'm going home.
705
00:27:46,265 --> 00:27:48,132
- Chin up, man.
- [Larissa] Can you look at me?
706
00:27:48,134 --> 00:27:50,334
I'm cheering for you too.
Okay?
707
00:27:50,336 --> 00:27:52,336
I'm honestly, like, really sad
708
00:27:52,338 --> 00:27:53,804
and I'm, like,
really disappointed,
709
00:27:53,806 --> 00:27:56,173
the taco it just fell short.
710
00:27:56,175 --> 00:27:58,809
I was hoping to see a little
bit more push from Annisha.
711
00:27:58,811 --> 00:28:00,544
It felt a little bit clumsy.
712
00:28:00,546 --> 00:28:02,646
Chef Zuri, just wasn't cooked
all the way through.
713
00:28:02,648 --> 00:28:03,814
[Chris]
Well, that's the thing right?
714
00:28:03,816 --> 00:28:04,815
Playing with Fire.
715
00:28:04,817 --> 00:28:06,150
This didn't touch fire at all.
716
00:28:06,152 --> 00:28:07,217
I'm not arguing.
717
00:28:11,990 --> 00:28:16,326
[suspenseful music playing]
718
00:28:16,328 --> 00:28:19,496
So, whose dish
is on the chopping block?
719
00:28:28,840 --> 00:28:31,842
Chef Zuri,
you've been chopped. Judges.
720
00:28:31,844 --> 00:28:34,344
Chef Zuri, the reality is
this. None of the chefs
721
00:28:34,346 --> 00:28:35,946
in that round
really cracked the code.
722
00:28:35,948 --> 00:28:37,681
We did love the way
you grilled the octopus,
723
00:28:37,683 --> 00:28:40,918
but your prime rib roast,
the pieces that you gave us
724
00:28:40,920 --> 00:28:43,420
were either undercooked
or really fatty.
725
00:28:43,422 --> 00:28:46,356
And also the dragon tongue
beans were just raw
726
00:28:46,358 --> 00:28:48,025
and didn't integrate
with the dish well,
727
00:28:48,027 --> 00:28:49,760
and so we had to chop you.
728
00:28:49,762 --> 00:28:50,994
- You did amazing.
- You're amazing.
729
00:28:50,996 --> 00:28:53,130
Thank you. Thank you.
Thank you.
730
00:28:53,132 --> 00:28:55,566
[Zuri] I'm sad, but at the end
I put my soul in it
731
00:28:55,568 --> 00:28:57,034
and I wanna keep mixing
those flavor,
732
00:28:57,036 --> 00:28:59,236
get crazy with it,
keep making sexy food.
733
00:28:59,238 --> 00:29:02,439
[dramatic music playing]
734
00:29:02,441 --> 00:29:04,742
Are you two surprised that
it's gonna be between you two?
735
00:29:04,744 --> 00:29:05,876
- [Larissa] For sure.
- Yeah.
736
00:29:05,878 --> 00:29:08,378
But it is really awesome to see
737
00:29:08,380 --> 00:29:11,115
two Latin women in the end.
738
00:29:11,117 --> 00:29:14,384
There's not a lot of Latin
women doing what we're doing.
739
00:29:14,386 --> 00:29:15,552
- Best of luck.
- Yes.
740
00:29:15,554 --> 00:29:17,454
You're my toughest competitor.
741
00:29:17,456 --> 00:29:20,491
[suspenseful music playing]
742
00:29:21,826 --> 00:29:23,761
Chef Larissa, Chef Annisha.
743
00:29:23,763 --> 00:29:26,597
25 grand, you know, what that
amount of cash looks like?
744
00:29:26,599 --> 00:29:28,098
No.
745
00:29:28,100 --> 00:29:31,602
It looks, like, this.
746
00:29:31,604 --> 00:29:33,737
Wow.
747
00:29:33,739 --> 00:29:35,606
[Larissa] Oh, my God.
748
00:29:35,608 --> 00:29:36,874
That's a lot of cash.
749
00:29:36,876 --> 00:29:39,042
The most cash I've ever seen.
750
00:29:39,044 --> 00:29:40,177
[singer]
♪ Big, old bag of money ♪
751
00:29:40,179 --> 00:29:41,378
♪ Big, old bag of money ♪
752
00:29:41,380 --> 00:29:42,946
♪ Big, old bag of money ♪
753
00:29:42,948 --> 00:29:44,615
[laughs]
754
00:29:46,117 --> 00:29:50,454
Inhale, exhale, open them up.
755
00:29:50,456 --> 00:29:52,790
- Whoa.
- It's a basque cheesecake?
756
00:29:52,792 --> 00:29:55,025
The stars of your plates
should be
757
00:29:55,027 --> 00:29:57,060
basque burnt cheesecake.
758
00:29:57,062 --> 00:30:00,364
- [Annisha] Basque cheesecake.
- Yes. Sweet.
759
00:30:00,366 --> 00:30:02,166
What is this thing
that is fried?
760
00:30:02,168 --> 00:30:04,902
- [Ted] Chicken fried bacon.
- Bacon?
761
00:30:04,904 --> 00:30:06,570
That's an interesting one.
762
00:30:06,572 --> 00:30:09,273
- [Ted] Flame grapes.
- Wow.
763
00:30:09,275 --> 00:30:11,742
- [Ted] Corn on the cob.
- Beautiful corn.
764
00:30:11,744 --> 00:30:13,744
Corn. All right.
765
00:30:17,015 --> 00:30:20,818
Thirty minutes to take down
one last competitor.
766
00:30:20,820 --> 00:30:22,186
Clock starts now.
767
00:30:22,188 --> 00:30:25,589
- Let's go guys, go!
- This is it!
768
00:30:25,591 --> 00:30:30,360
Final round guys.
Push strong, push strong.
769
00:30:30,362 --> 00:30:31,929
Last round, guys.
770
00:30:31,931 --> 00:30:33,931
[Alex] Excuse me.
Step aside, salad man,
771
00:30:33,933 --> 00:30:36,934
because I have been here
the whole time.
772
00:30:36,936 --> 00:30:38,335
This is my house.
773
00:30:38,337 --> 00:30:41,805
[suspenseful music playing]
774
00:30:41,807 --> 00:30:43,607
[Annisha] Chef, I'm gonna
take some of your sugar, okay?
775
00:30:43,609 --> 00:30:44,741
No worries.
776
00:30:44,743 --> 00:30:47,411
[Ted] What is the texture
of the basque cheesecake?
777
00:30:47,413 --> 00:30:49,313
Is it just like regular
cheesecake texture?
778
00:30:49,315 --> 00:30:52,182
No, it's like gooey, creamy,
779
00:30:52,184 --> 00:30:54,618
as opposed to like
cheesecake is firm,
780
00:30:54,620 --> 00:30:56,687
this is like melt in your mouth.
781
00:30:56,689 --> 00:30:58,922
I mean, the obvious
interpretation is just
782
00:30:58,924 --> 00:31:00,490
to literally blend it
with some cream
783
00:31:00,492 --> 00:31:03,260
and pour that into
the ice cream machine.
784
00:31:03,262 --> 00:31:05,329
[Annisha] I'm gonna do
ice cream with a big chunk
785
00:31:05,331 --> 00:31:07,831
of basque burnt cheesecake.
You have the texture,
786
00:31:07,833 --> 00:31:10,601
you have the creaminess.
787
00:31:10,603 --> 00:31:12,903
[Chris] Annisha,
what's your $25,000 dessert?
788
00:31:12,905 --> 00:31:16,240
[Annisha] Can we talk
in like 15 minutes?
789
00:31:16,242 --> 00:31:18,675
I'm gonna make basque
burnt cheesecake ice cream
790
00:31:18,677 --> 00:31:21,678
with grilled corn custard.
791
00:31:21,680 --> 00:31:25,649
I'm Mexican and we believe
that corn is a gift from God.
792
00:31:25,651 --> 00:31:29,853
I'm gonna saute it with
cream to make a custard.
793
00:31:29,855 --> 00:31:32,456
$25,000 is such a big deal.
794
00:31:32,458 --> 00:31:34,424
- Excuse me.
- I've been dreaming about
795
00:31:34,426 --> 00:31:37,194
having like my little
seafood shack on the beach,
796
00:31:37,196 --> 00:31:39,463
making tostadas,
ceviches all day long.
797
00:31:39,465 --> 00:31:41,999
Your expectations
must be sky high.
798
00:31:42,001 --> 00:31:43,467
You know, both chefs today
have brought
799
00:31:43,469 --> 00:31:44,835
a ton of flavor, a ton of heart.
800
00:31:44,837 --> 00:31:46,503
I think they're neck and neck.
801
00:31:46,505 --> 00:31:51,241
[Alex] Larissa is more prone
to this wacky flash of genius
802
00:31:51,243 --> 00:31:55,445
and Annisha is more of that
day-to-day grind.
803
00:31:55,447 --> 00:31:58,815
So, I say you know,
it's anyone's game.
804
00:31:58,817 --> 00:32:03,353
The entree round
was a big disappointment.
805
00:32:03,355 --> 00:32:04,988
I'm back in this game.
806
00:32:04,990 --> 00:32:09,559
And now all I care about
is making a $25,000 dessert.
807
00:32:09,561 --> 00:32:11,728
I wanna give back to my grandma.
808
00:32:11,730 --> 00:32:13,363
You know, I wanna help her
809
00:32:13,365 --> 00:32:15,032
build her house in the Amazon.
810
00:32:15,034 --> 00:32:16,967
So she's a little bit
more comfortable.
811
00:32:16,969 --> 00:32:19,236
There's a lot on the line here.
812
00:32:19,238 --> 00:32:20,671
What are you making over here?
813
00:32:20,673 --> 00:32:24,241
I am making a chocolate
and corn financier.
814
00:32:24,243 --> 00:32:26,043
- [Alex] Okay.
- An ode to the Yucatan
815
00:32:26,045 --> 00:32:31,515
tradition, cacao, corn with
a grilled grape reduction.
816
00:32:31,517 --> 00:32:33,850
Take a deep breath.
You're doing great. Okay?
817
00:32:33,852 --> 00:32:35,319
[Larissa] Thank you, Chef.
Thank you.
818
00:32:35,321 --> 00:32:36,987
Think how much heart
you're pouring in there.
819
00:32:36,989 --> 00:32:39,222
[Annisha] Behind, behind.
Coming through.
820
00:32:39,224 --> 00:32:40,657
I'm going
to the ice cream machine.
821
00:32:40,659 --> 00:32:43,126
[Annisha] Behind, behind,
behind, behind.
822
00:32:43,128 --> 00:32:44,895
[Larissa]
Annisha's very strong
823
00:32:44,897 --> 00:32:46,430
and intense competitor.
824
00:32:46,432 --> 00:32:48,432
But my heart is fully invested.
825
00:32:48,434 --> 00:32:52,102
It would be really
a huge bummer to go home
826
00:32:52,104 --> 00:32:55,605
so close to the prize.
827
00:32:55,607 --> 00:32:56,873
How does it look?
828
00:32:56,875 --> 00:32:57,908
[Annisha] It looks good.
829
00:32:57,910 --> 00:33:00,010
[upbeat music playing]
830
00:33:00,012 --> 00:33:03,580
Nine minutes
on the clock, Chefs.
831
00:33:03,582 --> 00:33:05,282
So, judges, inside
this final basket
832
00:33:05,284 --> 00:33:07,217
they have chicken fried what?
833
00:33:07,219 --> 00:33:09,052
- Bacon.
- Bacon.
834
00:33:09,054 --> 00:33:10,954
[Ted] You must cook
the bacon first.
835
00:33:10,956 --> 00:33:13,223
[Eric] Yeah, and batter it
and then deep fry it again.
836
00:33:13,225 --> 00:33:17,561
So, it's crispy, it's crunchy,
it's salty.
837
00:33:17,563 --> 00:33:19,396
[Annisha] Desserts
have to have textures.
838
00:33:19,398 --> 00:33:20,964
So, this chicken fried bacon,
839
00:33:20,966 --> 00:33:25,936
I will make it into a crumble.
840
00:33:25,938 --> 00:33:28,238
[Larissa] I decide to toss
this chicken fried bacon
841
00:33:28,240 --> 00:33:30,307
into the food processor
to make a nice
842
00:33:30,309 --> 00:33:32,776
little crumb with it.
843
00:33:32,778 --> 00:33:35,779
Burnt basque cheesecake.
844
00:33:35,781 --> 00:33:38,048
It's baked in the wood fire.
845
00:33:38,050 --> 00:33:40,317
I whip it nice and fluffy.
846
00:33:40,319 --> 00:33:43,053
I'm mixing in a little bit
of the chicken fried bacon
847
00:33:43,055 --> 00:33:45,522
for a little extra smokiness
and hopefully
848
00:33:45,524 --> 00:33:50,027
that's going to complement
my financier.
849
00:33:50,029 --> 00:33:51,728
Let us pray.
850
00:33:51,730 --> 00:33:55,932
[Ted] Just over four minutes
left on the clock, Chefs.
851
00:33:55,934 --> 00:33:58,201
[Annisha] I'm grilling
my grapes to break the skin
852
00:33:58,203 --> 00:34:01,371
as much as possible
and create a compote.
853
00:34:01,373 --> 00:34:03,807
I'm gonna mix this
with strawberries,
854
00:34:03,809 --> 00:34:07,010
balsamic vinegar, and orange.
855
00:34:07,012 --> 00:34:10,213
[Larissa] I'm doing
a grilled grape reduction
856
00:34:10,215 --> 00:34:12,282
because I know that
it's gonna add sweetness
857
00:34:12,284 --> 00:34:14,618
and acidity into the dish
858
00:34:14,620 --> 00:34:16,686
and it's also a beautiful color
859
00:34:16,688 --> 00:34:21,024
and then I pop my financiers
out of the oven.
860
00:34:21,026 --> 00:34:22,959
Please stay with me.
Please stay with me.
861
00:34:22,961 --> 00:34:24,494
Please stay with me.
862
00:34:24,496 --> 00:34:26,930
Larissa is trying to get
the cakes out of her mold.
863
00:34:26,932 --> 00:34:29,132
Come on.
They're not coming off.
864
00:34:29,134 --> 00:34:30,500
I'm freaking out.
865
00:34:30,502 --> 00:34:33,870
Are we gonna have a cake
unmolding fiasco?
866
00:34:36,641 --> 00:34:37,974
Oh God, it's a nail biter.
867
00:34:42,246 --> 00:34:44,147
I'm gonna have to talk
to my therapist.
868
00:34:48,453 --> 00:34:51,888
[tense music playing]
869
00:34:51,890 --> 00:34:53,557
- [Alex] I don't wanna look.
- [Chris] This is a big moment.
870
00:34:53,559 --> 00:34:55,192
- [Alex] I don't wanna look.
- [Chris] Big moment.
871
00:34:55,194 --> 00:34:58,028
[Larissa] One. So, I'm trying
to get these financiers
872
00:34:58,030 --> 00:34:59,930
out of the mold
and I'm whacking them
873
00:34:59,932 --> 00:35:01,198
and whacking them.
874
00:35:01,200 --> 00:35:07,671
Two, three, four.
875
00:35:07,673 --> 00:35:09,673
Yes! Success.
876
00:35:09,675 --> 00:35:11,007
- [Chris] Hold on. It came out.
- [Alex] Yay!
877
00:35:11,009 --> 00:35:13,343
- All right.
- [Ted] Yes. Yes.
878
00:35:13,345 --> 00:35:14,978
They're beautiful.
879
00:35:14,980 --> 00:35:16,346
[Ted]
One minute to go, Chefs.
880
00:35:16,348 --> 00:35:17,814
[Chris]
One minute. Come on, guys.
881
00:35:17,816 --> 00:35:20,684
One minute in this
whole competition!
882
00:35:20,686 --> 00:35:22,819
[Larissa] Let's push.
883
00:35:22,821 --> 00:35:24,788
Pastry, so much work.
884
00:35:26,624 --> 00:35:28,225
Annisha, how are you feeling?
885
00:35:28,227 --> 00:35:31,161
Uh, I mean, I'm looking
at your beautiful plating.
886
00:35:31,163 --> 00:35:33,697
I'm kinda scared.
887
00:35:33,699 --> 00:35:35,065
[Eric] Be strong, guys.
Come on now.
888
00:35:35,067 --> 00:35:37,634
Come on, you can do this.
Finish strong!
889
00:35:37,636 --> 00:35:40,437
[Ted] Here we go, Chefs. Final
seconds of the final round.
890
00:35:40,439 --> 00:35:43,540
- Ten, nine, eight...
- [Alex] Let's go. Let's go.
891
00:35:43,542 --> 00:35:44,908
- [Ted] ...seven...
- [Eric] Come on, now.
892
00:35:44,910 --> 00:35:50,280
[Ted] ...six, five, four,
three, two, one.
893
00:35:50,282 --> 00:35:51,281
[Chris] Come on, come on.
894
00:35:51,283 --> 00:35:52,282
[Ted] That's it.
895
00:35:52,284 --> 00:35:53,783
- [Alex] Wow.
- Right.
896
00:35:53,785 --> 00:35:56,286
- Nice job, guys.
- [applause]
897
00:35:56,288 --> 00:35:57,921
Good job with that plating
of yours.
898
00:35:57,923 --> 00:36:00,924
Right, right, like, your piping.
899
00:36:00,926 --> 00:36:03,093
[Larissa] It's $25,000,
we got to pipe.
900
00:36:03,095 --> 00:36:04,394
- Can I see?
- Yeah, of course...
901
00:36:04,396 --> 00:36:05,562
Show me yours,
I'll show you mine.
902
00:36:05,564 --> 00:36:06,830
- Yeah.
- [Larissa] Beautiful.
903
00:36:06,832 --> 00:36:07,898
[Annisha]
That looks beautiful.
904
00:36:07,900 --> 00:36:08,932
[Larissa] You made ice cream.
905
00:36:08,934 --> 00:36:10,734
- Yeah.
- You're winning.
906
00:36:10,736 --> 00:36:12,269
Yeah. You're winning.
907
00:36:12,271 --> 00:36:13,570
You did piping and baking.
908
00:36:13,572 --> 00:36:16,606
[upbeat music playing]
909
00:36:23,748 --> 00:36:25,515
Chef Larissa, Chef Annisha,
910
00:36:25,517 --> 00:36:27,083
you opened the last basket
911
00:36:27,085 --> 00:36:28,885
in our Playing with Fire
tournament
912
00:36:28,887 --> 00:36:32,589
and found chicken fried bacon,
corn on the cob,
913
00:36:32,591 --> 00:36:36,293
flame grapes,
and basque burnt cheesecake.
914
00:36:36,295 --> 00:36:38,628
Chef Annisha, what do we have?
915
00:36:38,630 --> 00:36:40,730
So, we have grilled corn custard
916
00:36:40,732 --> 00:36:42,265
with gilled grape compote
917
00:36:42,267 --> 00:36:45,035
and a burnt basque
cheesecake ice cream
918
00:36:45,037 --> 00:36:48,305
topped with
a butter fried bacon.
919
00:36:50,875 --> 00:36:52,509
I like the bourbon burnt
920
00:36:52,511 --> 00:36:54,678
basque cheesecake ice cream
quite a bit.
921
00:36:54,680 --> 00:36:56,613
And I also like
the corn custard underneath.
922
00:36:56,615 --> 00:36:58,481
I like the crumble
that you made on top.
923
00:36:58,483 --> 00:37:02,953
Really, really smart concept
but the grapes,
924
00:37:02,955 --> 00:37:05,956
is just a random chew
that feels awkward.
925
00:37:05,958 --> 00:37:08,158
I wish maybe you had
sliced them.
926
00:37:08,160 --> 00:37:09,659
If you had cut up the grapes
927
00:37:09,661 --> 00:37:13,063
and our tongue passed
over a slice of grape
928
00:37:13,065 --> 00:37:15,966
instead of crackling
and having it burst
929
00:37:15,968 --> 00:37:18,702
- and being really sour.
- Okay.
930
00:37:18,704 --> 00:37:20,604
Other than that
the lick of fire,
931
00:37:20,606 --> 00:37:23,707
- I get it loud and clear.
- Thank you.
932
00:37:23,709 --> 00:37:25,041
Thank you, Chef Annisha.
933
00:37:25,043 --> 00:37:26,610
Finally, Chef Larissa.
934
00:37:26,612 --> 00:37:30,046
I have a grilled corn
and cacao financier
935
00:37:30,048 --> 00:37:32,616
with a grilled grape reduction
936
00:37:32,618 --> 00:37:35,051
and a basque mousse.
937
00:37:39,023 --> 00:37:42,459
The burnt basque cheesecake,
938
00:37:42,461 --> 00:37:45,095
it wasn't as pronounced as
it was in your competitor's,
939
00:37:45,097 --> 00:37:46,429
but it does come through.
940
00:37:46,431 --> 00:37:47,864
I really like the mousse.
941
00:37:47,866 --> 00:37:49,099
The flavors are good.
942
00:37:49,101 --> 00:37:51,001
And I do like it
with the financier.
943
00:37:51,003 --> 00:37:52,068
Mmm-hmm.
944
00:37:52,070 --> 00:37:53,403
What did you do with the grapes?
945
00:37:53,405 --> 00:37:55,105
So, I did a grilled grape
reduction.
946
00:37:55,107 --> 00:37:57,073
As far as working
with those grapes,
947
00:37:57,075 --> 00:38:00,110
I thought you did it
better than Annisha.
948
00:38:00,112 --> 00:38:02,779
The financier,
it feels like a lava cake
949
00:38:02,781 --> 00:38:04,214
when you kind of cut into it.
950
00:38:04,216 --> 00:38:06,216
But then it's just
so chocolate forward.
951
00:38:06,218 --> 00:38:08,318
Eating that chocolate
really just blew out my palate
952
00:38:08,320 --> 00:38:11,054
and I completely forgot
about the basket ingredients.
953
00:38:11,056 --> 00:38:13,023
I'm totally confused
954
00:38:13,025 --> 00:38:14,858
because things
don't really belong here.
955
00:38:14,860 --> 00:38:16,526
And there's some
really good cooking.
956
00:38:16,528 --> 00:38:18,228
- I got it, Chef.
- [Alex] I'm so confused.
957
00:38:18,230 --> 00:38:20,930
It's gonna take me like
a month to figure out who won.
958
00:38:20,932 --> 00:38:24,601
We'll be having panic attacks
for a month until you decide.
959
00:38:26,137 --> 00:38:27,671
[Ted]
Please give us some time.
960
00:38:27,673 --> 00:38:28,805
Thank you.
961
00:38:32,076 --> 00:38:34,944
[Larissa speaking]
962
00:38:34,946 --> 00:38:36,880
[Annisha speaking]
963
00:38:36,882 --> 00:38:38,615
- Two Latinas.
- I know.
964
00:38:38,617 --> 00:38:40,417
- Yes.
- I'm so excited.
965
00:38:40,419 --> 00:38:43,186
We've knocked all of these
cliches out of the water.
966
00:38:43,188 --> 00:38:45,055
I think you and I
will show them that
967
00:38:45,057 --> 00:38:47,123
we're here all the time.
You guys like
968
00:38:47,125 --> 00:38:48,358
- this is awesome.
- Now, you can see us.
969
00:38:48,360 --> 00:38:49,926
[Annisha] Exactly.
970
00:38:49,928 --> 00:38:52,662
This is very, very close,
and it's gonna come to...
971
00:38:52,664 --> 00:38:55,298
Down to very small mistakes.
972
00:38:55,300 --> 00:38:58,335
Starting with appetizer round,
I really liked Larissa's taco.
973
00:38:58,337 --> 00:39:00,337
It was a really nice
light appetizer.
974
00:39:00,339 --> 00:39:02,472
I loved Larissa's cabbage
975
00:39:02,474 --> 00:39:06,843
but the camel was really
undercooked and in big pieces.
976
00:39:06,845 --> 00:39:08,178
- [Eric] Yeah.
- [Chris] Annisha made
977
00:39:08,180 --> 00:39:09,579
that quesadilla
and then she made
978
00:39:09,581 --> 00:39:11,981
that beautifully chopped salsa.
979
00:39:11,983 --> 00:39:13,550
I just wish she had
seasoned it a little bit.
980
00:39:13,552 --> 00:39:15,251
Yeah, it was definitely
under seasoned
981
00:39:15,253 --> 00:39:18,121
but I thought the use
of the camel was really smart.
982
00:39:18,123 --> 00:39:19,756
Annisha came out so strong
983
00:39:19,758 --> 00:39:22,058
but then she gave us
a taco in the second round.
984
00:39:22,060 --> 00:39:23,760
And I don't think her ratios
were right.
985
00:39:23,762 --> 00:39:25,528
She had too much
of the sauce on the bottom,
986
00:39:25,530 --> 00:39:28,131
her octopus was cut
too large pieces.
987
00:39:28,133 --> 00:39:30,467
Aside from getting away
from how wonky it was
988
00:39:30,469 --> 00:39:32,335
the octopus I thought
was really, really tasty.
989
00:39:32,337 --> 00:39:33,903
- Yeah.
- I really liked
990
00:39:33,905 --> 00:39:35,572
Larissa's entree, the prime rib.
991
00:39:35,574 --> 00:39:37,974
I got really beautiful
medium rare slices
992
00:39:37,976 --> 00:39:39,476
really nicely seasoned.
993
00:39:39,478 --> 00:39:41,244
But I felt, like,
she didn't put those
994
00:39:41,246 --> 00:39:44,147
- basket ingredients together.
- I totally agree with you.
995
00:39:44,149 --> 00:39:45,815
This is gonna be such
a tough decision.
996
00:39:45,817 --> 00:39:47,150
- [Eric] Yeah.
- It's been Larissa's
997
00:39:47,152 --> 00:39:49,686
sort of unicorn sparks
of creativity
998
00:39:49,688 --> 00:39:53,523
versus Annisha's sort of axe
to the grind stone cooking.
999
00:39:53,525 --> 00:39:55,258
Great quality food
from both of them.
1000
00:39:55,260 --> 00:39:57,327
- Yeah.
- Hmm.
1001
00:39:57,329 --> 00:40:00,930
[tense music playing]
1002
00:40:00,932 --> 00:40:03,099
[Larissa] This is it.
1003
00:40:03,101 --> 00:40:06,069
I really wanna bring home
this prize for my grandma.
1004
00:40:06,071 --> 00:40:08,505
It would really show her
that what she taught me
1005
00:40:08,507 --> 00:40:11,274
was so valuable and special.
1006
00:40:11,276 --> 00:40:13,009
[Annisha] It's just, like,
when you're running
1007
00:40:13,011 --> 00:40:14,844
that marathon that you want
that glass of water,
1008
00:40:14,846 --> 00:40:16,413
that's how I feel right now.
1009
00:40:16,415 --> 00:40:20,183
I really feel, like,
I deserve to win.
1010
00:40:20,185 --> 00:40:23,920
[Ted] So, whose dish
is on the chopping block?
1011
00:40:23,922 --> 00:40:26,956
[tense music playing]
1012
00:40:38,002 --> 00:40:39,469
[Larissa] Congratulations.
1013
00:40:39,471 --> 00:40:40,537
Congratulations.
1014
00:40:44,742 --> 00:40:46,242
- Congratulations.
- [laughs]
1015
00:40:46,244 --> 00:40:49,212
Chef Larissa,
you've been chopped. Judges.
1016
00:40:49,214 --> 00:40:50,980
Larissa, right out of the gate,
1017
00:40:50,982 --> 00:40:52,315
you were playing with the fire,
1018
00:40:52,317 --> 00:40:53,850
we were getting that taste
of the grill
1019
00:40:53,852 --> 00:40:55,752
but for your main course,
1020
00:40:55,754 --> 00:40:58,488
you didn't bring the steak
and the octopus
1021
00:40:58,490 --> 00:41:00,190
into a cohesive plate.
1022
00:41:00,192 --> 00:41:03,059
And the driving force
of your dessert was chocolate
1023
00:41:03,061 --> 00:41:04,761
and the basket ingredients
just felt, like,
1024
00:41:04,763 --> 00:41:07,363
they weren't as good
as your pantry choices.
1025
00:41:07,365 --> 00:41:08,832
Thank you, Chefs.
1026
00:41:08,834 --> 00:41:10,333
It's been a incredible
experience.
1027
00:41:10,335 --> 00:41:11,801
- You're amazing.
- You're amazing.
1028
00:41:11,803 --> 00:41:13,870
Hands down. You're amazing.
1029
00:41:13,872 --> 00:41:17,407
I couldn't... I couldn't
choose to [indistinct].
1030
00:41:19,510 --> 00:41:22,011
Now, go be a champ.
A grand champ.
1031
00:41:23,614 --> 00:41:25,982
Yeah, I'm really bummed
but I was able to show
1032
00:41:25,984 --> 00:41:27,917
that I am just a new face
of fire.
1033
00:41:27,919 --> 00:41:30,353
My grandma should be proud
no matter what.
1034
00:41:30,355 --> 00:41:32,889
And that means,
Chef Annisha Garcia,
1035
00:41:32,891 --> 00:41:35,925
you are the
Chopped Grand Champion,
1036
00:41:35,927 --> 00:41:38,261
25 grand is your prize.
1037
00:41:38,263 --> 00:41:40,763
- Congratulations.
- [applause]
1038
00:41:40,765 --> 00:41:42,398
[Annisha] Yes.
1039
00:41:42,400 --> 00:41:43,967
[Eric] How do you feel?
1040
00:41:43,969 --> 00:41:45,201
I feel so humbled to be here
1041
00:41:45,203 --> 00:41:46,970
to meet all of you guys,
1042
00:41:46,972 --> 00:41:48,204
to meet the competitors.
1043
00:41:48,206 --> 00:41:49,539
To be the last one standing
1044
00:41:49,541 --> 00:41:51,407
is just, like, such an honor.
1045
00:41:51,409 --> 00:41:54,244
It's just many feelings
at the same time.
1046
00:41:54,246 --> 00:41:56,946
I can't even describe right now.
1047
00:41:56,948 --> 00:41:58,548
My family and my brother,
1048
00:41:58,550 --> 00:42:00,550
they will be really,
really proud.