1 00:00:01,534 --> 00:00:04,536 [Ted] We're celebrating shakes and fries in every basket. 2 00:00:04,538 --> 00:00:06,672 Milkshake with cheesecake. 3 00:00:06,739 --> 00:00:08,741 [Ted] Let's see how well our chefs balance 4 00:00:08,808 --> 00:00:10,909 these sweet and salty flavors. 5 00:00:10,977 --> 00:00:13,779 There's a lot to play with inside this basket. 6 00:00:13,781 --> 00:00:17,182 [Ted] And serve up craveable dishes from this beloved 7 00:00:17,250 --> 00:00:19,051 creamy crunchy combo. 8 00:00:19,053 --> 00:00:21,053 I love this entire dish. 9 00:00:21,055 --> 00:00:23,255 The texture is incredible. 10 00:00:23,322 --> 00:00:25,590 It's like the best of both worlds. 11 00:00:25,592 --> 00:00:27,259 - You got this. - [Ted] Three, two, one. 12 00:00:27,261 --> 00:00:28,593 I'm feeling the pressure. 13 00:00:28,595 --> 00:00:30,796 Time's up. 14 00:00:30,798 --> 00:00:33,598 Four strong contenders are ready to go. 15 00:00:33,633 --> 00:00:37,102 [dramatic music playing] 16 00:00:37,104 --> 00:00:39,037 [Alex] I'm a Cali boy at heart 17 00:00:39,039 --> 00:00:41,774 but I know a thing or two about shakes and fries. 18 00:00:41,841 --> 00:00:43,775 Anything can be a French fry. 19 00:00:43,777 --> 00:00:45,911 I'm very particular with my milkshake. 20 00:00:45,978 --> 00:00:48,113 No spoon. 21 00:00:48,115 --> 00:00:49,381 Straw only. 22 00:00:49,449 --> 00:00:52,050 Elevating classics is what I do. 23 00:00:52,052 --> 00:00:54,586 I'm the chef owner of Bread Head 24 00:00:54,588 --> 00:00:56,388 in Los Angeles, California. 25 00:00:56,456 --> 00:01:01,026 I worked at a Michelin Star restaurant for four years. 26 00:01:02,728 --> 00:01:04,863 I'm gonna take this one home. 27 00:01:07,533 --> 00:01:09,668 [Jackie] Don't let my size fool you. 28 00:01:09,735 --> 00:01:13,705 I am a sous chef at La Calenda in Napa Valley. 29 00:01:13,739 --> 00:01:18,410 La Calenda is focused on all the regions of Mexico. 30 00:01:18,478 --> 00:01:20,946 I was a pastry chef for almost 10 years. 31 00:01:21,013 --> 00:01:24,817 Milkshakes and French fries means there's a lot of versatility 32 00:01:24,884 --> 00:01:27,119 with what I can do with that sweet and salty combination. 33 00:01:28,488 --> 00:01:29,822 Here we go. 34 00:01:29,889 --> 00:01:32,224 I'm ready to win this thing. 35 00:01:35,028 --> 00:01:37,096 [Nico] I'm ready to see these baskets. 36 00:01:37,163 --> 00:01:39,765 Put the competition in the caskets. [laughs] 37 00:01:41,434 --> 00:01:43,302 I'm a private chef at St. Louis, Missouri. 38 00:01:43,369 --> 00:01:47,439 My food is fun, creative, looks great, like me. 39 00:01:47,441 --> 00:01:49,441 My reputation is growing to St. Louis. 40 00:01:49,443 --> 00:01:52,978 I've been recognized as Feast Magazine as rising stars. 41 00:01:53,045 --> 00:01:56,848 This combination of shale and fries? Man, I'm ready. 42 00:01:56,850 --> 00:01:58,584 Competition? 43 00:01:58,651 --> 00:01:59,851 What competition? 44 00:01:59,853 --> 00:02:01,120 Let's go. 45 00:02:03,356 --> 00:02:06,492 [Emme] I'm somebody who thrives no matter what. 46 00:02:06,559 --> 00:02:09,161 I am a private chef in Seattle, Washington. 47 00:02:09,228 --> 00:02:12,564 I'm bringing to the table big soulful flavors. 48 00:02:12,632 --> 00:02:15,901 That is my style, my Brazilian flavors. 49 00:02:15,903 --> 00:02:17,569 I have three kids at home, 50 00:02:17,571 --> 00:02:19,838 and my kids love shakes and fries. 51 00:02:19,840 --> 00:02:22,707 And so I'm super excited about the shakes and fries theme. 52 00:02:22,709 --> 00:02:25,377 Shakes and fries are like dinner at my house. 53 00:02:25,379 --> 00:02:28,614 I've got so much practice back home that I got this. 54 00:02:31,784 --> 00:02:33,385 - [Ted] Hello, Chefs. - Hey, Chef. 55 00:02:33,452 --> 00:02:35,387 - [all] Hello, Ted. - Who's hungry for some 56 00:02:35,454 --> 00:02:37,856 - milkshakes and French fries? - I'm starving. 57 00:02:37,858 --> 00:02:39,391 [Emme] Definitely. I'm right here. 58 00:02:39,393 --> 00:02:41,860 We're going to get shake and fry themed ingredients 59 00:02:41,862 --> 00:02:43,729 - in every basket. - Yeah. 60 00:02:43,796 --> 00:02:45,731 - Nice. - [Alex] Shakes and fries 61 00:02:45,798 --> 00:02:47,265 is the best combination. 62 00:02:47,267 --> 00:02:48,867 It's very nostalgic. 63 00:02:48,935 --> 00:02:51,069 We've had a lot of milkshakes growing up. 64 00:02:51,071 --> 00:02:54,739 The soda shop superstar and the king of comfort food 65 00:02:54,741 --> 00:02:56,741 sides take the spotlight. 66 00:02:56,743 --> 00:02:59,077 - What do you think? - I love it. 67 00:02:59,079 --> 00:03:01,346 - Ready? - Let's do this thing. 68 00:03:01,348 --> 00:03:05,150 [suspenseful music playing] 69 00:03:05,218 --> 00:03:07,886 [Ted] Please open up your appetizer baskets. 70 00:03:07,954 --> 00:03:10,289 You've got a strawberry cheesecake milkshake 71 00:03:10,356 --> 00:03:12,558 and frozen French fries. 72 00:03:12,625 --> 00:03:15,427 [chuckles] Super loaded. 73 00:03:15,429 --> 00:03:19,030 Craziest milkshake that I ever seen. Yay. 74 00:03:19,032 --> 00:03:21,900 Milkshakes and fries are just the dynamic duo. 75 00:03:21,902 --> 00:03:24,970 Saltiness, sweet. Hot, cold. 76 00:03:24,972 --> 00:03:26,471 What is there not to love? 77 00:03:27,240 --> 00:03:28,640 Meatloaf mix? 78 00:03:28,642 --> 00:03:30,442 [Ted] Thai basil and meatloaf mix 79 00:03:30,444 --> 00:03:31,977 are the supporting players. 80 00:03:32,044 --> 00:03:34,579 - [Alex chuckles] - Yo, this is crazy. 81 00:03:34,581 --> 00:03:35,647 This is a tricky basket. 82 00:03:35,649 --> 00:03:38,383 [Ted] Twenty minutes. 83 00:03:38,451 --> 00:03:39,384 Time starts now. 84 00:03:39,452 --> 00:03:42,421 [upbeat music playing] 85 00:03:43,789 --> 00:03:45,324 Maneet and Scott, you are joined 86 00:03:45,391 --> 00:03:47,192 by a very special guest judge, 87 00:03:47,194 --> 00:03:49,995 a bonified king of comfort food, 88 00:03:49,997 --> 00:03:52,130 Chef Darnell Ferguson. 89 00:03:52,198 --> 00:03:55,667 Why do milkshakes and French fries go so great together? 90 00:03:55,669 --> 00:03:57,135 Opposites attract in food. 91 00:03:57,137 --> 00:03:58,737 And it's like the best of both worlds. 92 00:03:58,804 --> 00:04:02,407 Sweet and savory, creamy and crunchy, go well together. 93 00:04:02,409 --> 00:04:06,411 [Maneet] The fries are always on the edge of being too salty 94 00:04:06,413 --> 00:04:08,680 and the milkshake is always on the edge 95 00:04:08,682 --> 00:04:09,848 of being too sweet. 96 00:04:09,882 --> 00:04:13,151 Milkshake with cheesecake? 97 00:04:13,153 --> 00:04:17,022 My biggest challenge is just balancing the savory 98 00:04:17,089 --> 00:04:19,491 and sweet elements. Too thick. 99 00:04:19,558 --> 00:04:23,228 I put my frozen French fries in a pot with heavy cream 100 00:04:23,296 --> 00:04:27,632 and milk and a nice dollop of that milkshake. 101 00:04:27,634 --> 00:04:31,670 Meatloaf mix, it's ground beef and ground pork. 102 00:04:31,737 --> 00:04:34,205 My first thought is meatball. 103 00:04:34,207 --> 00:04:38,010 I'm making pan-fried meatball with a French fried potato 104 00:04:38,077 --> 00:04:41,613 mousseline in a strawberry tomato sauce. 105 00:04:41,681 --> 00:04:46,485 A mousseline is a French-style puree of vegetable. 106 00:04:47,420 --> 00:04:48,687 Emme, how are you doing? 107 00:04:48,754 --> 00:04:50,689 Just the time. Hoping I can get ahead 108 00:04:50,756 --> 00:04:53,158 of this thing, but I got an idea in my head. 109 00:04:53,160 --> 00:04:54,693 The textures, the temperatures, 110 00:04:54,760 --> 00:04:56,962 the salty, the sweet. There's a lot to play with 111 00:04:57,029 --> 00:04:58,963 inside this basket. 112 00:04:58,998 --> 00:05:01,099 [Emme] I love the shake and fry themes 113 00:05:01,101 --> 00:05:03,168 because it reminds me of my kids. 114 00:05:03,235 --> 00:05:06,104 My youngest daughter actually asked for milkshakes every morning. 115 00:05:06,172 --> 00:05:11,576 This is the craziest milkshake that I've ever seen. 116 00:05:11,578 --> 00:05:13,778 I don't wanna make a sweet appetizer 117 00:05:13,780 --> 00:05:16,515 so I decided that I'm going to make a kibbe frito 118 00:05:16,582 --> 00:05:19,384 with a spicy milkshake crema. 119 00:05:19,386 --> 00:05:24,389 A kibbe is a beef croquette that we eat a lot in Brazil. 120 00:05:24,457 --> 00:05:27,392 I'm gonna use my frozen French fries 121 00:05:27,460 --> 00:05:30,796 so that it can be like a binding agent. 122 00:05:30,863 --> 00:05:33,264 Staying true to my Brazilian flavors. 123 00:05:33,266 --> 00:05:35,266 Trying to make sure that really shines in here. 124 00:05:35,268 --> 00:05:38,270 [suspenseful music playing] 125 00:05:39,872 --> 00:05:42,273 [Nico] Strawberry cheesecake milkshake. 126 00:05:42,275 --> 00:05:43,942 What? 127 00:05:43,944 --> 00:05:45,877 The shake has like whipped cream, 128 00:05:45,879 --> 00:05:47,545 strawberry, cheesecake. 129 00:05:47,547 --> 00:05:50,615 How do I use this? I have no clue. 130 00:05:50,617 --> 00:05:54,886 All I know is I'm just gonna turn these frozen potatoes 131 00:05:54,888 --> 00:05:57,889 into a gnocchi. Get it going fast. 132 00:05:57,891 --> 00:06:00,225 But I'm noticing that they're still chunks, you know, 133 00:06:00,227 --> 00:06:01,860 and I'm like, "Hey, I don't have time. 134 00:06:01,862 --> 00:06:03,061 Let me just work with it." 135 00:06:06,399 --> 00:06:09,334 My first memories of having shakes and fries 136 00:06:09,336 --> 00:06:11,803 really have to do with me coming to the United States. 137 00:06:11,805 --> 00:06:14,205 They obviously have shakes and fries in Mexico, 138 00:06:14,207 --> 00:06:16,608 but coming here, it's a whole new ballpark. 139 00:06:16,610 --> 00:06:18,476 [whirring] 140 00:06:18,478 --> 00:06:20,946 - I see you're doing gnocchi. - Are you? 141 00:06:21,013 --> 00:06:22,881 - [Nico] I'm trying. - Oh, same thing. 142 00:06:22,883 --> 00:06:26,485 So with the French fries, I think gnocchi 143 00:06:26,552 --> 00:06:28,487 would be an amazing little appetizer 144 00:06:28,554 --> 00:06:34,359 with a Thai basil pesto and some seared meatballs. 145 00:06:34,361 --> 00:06:38,497 So, for my Thai basil sauce, I'm adding the cheesecake 146 00:06:38,564 --> 00:06:40,232 on top of that milkshake. 147 00:06:40,299 --> 00:06:43,435 You got this, Jack. You got this, Jack. 148 00:06:43,437 --> 00:06:46,438 [tense music playing] 149 00:06:47,640 --> 00:06:49,174 [Alex] The clock is ticking. 150 00:06:49,176 --> 00:06:51,643 I grab an iSi canister 151 00:06:51,710 --> 00:06:55,781 and I pour that potato mixture into it. 152 00:06:57,383 --> 00:06:59,851 So Alex is doing something that I think could be 153 00:06:59,853 --> 00:07:02,253 a competition mistake, which is to rely 154 00:07:02,255 --> 00:07:04,856 on the whipped cream canister. 155 00:07:04,858 --> 00:07:07,859 [Emme] This is my first round. I want it to represent me. 156 00:07:07,861 --> 00:07:10,395 I love spice. I love big flavors. 157 00:07:10,397 --> 00:07:14,800 I take just the milkshake part from the strawberry cake milkshake, 158 00:07:14,867 --> 00:07:18,870 and I add in some Mexican crema and mix it all together. 159 00:07:18,872 --> 00:07:21,540 - Chef Nico, how's it going on over? - [Nico] What's up? 160 00:07:21,607 --> 00:07:23,274 I am struggling. 161 00:07:23,276 --> 00:07:24,542 But we're gonna get there. 162 00:07:24,544 --> 00:07:26,812 This is not coming together. 163 00:07:26,879 --> 00:07:29,614 My gnocchi is not coming together. 164 00:07:29,616 --> 00:07:31,082 I gotta think of something quick. 165 00:07:31,150 --> 00:07:33,284 Now, I think I'mma just gonna drop them. 166 00:07:33,286 --> 00:07:37,021 Doing like a play on tot maybe. 167 00:07:37,023 --> 00:07:38,824 Boom. I can take this, shape it, 168 00:07:38,891 --> 00:07:41,359 and make potato tots. 169 00:07:41,427 --> 00:07:43,228 So I'm doing potato tots. 170 00:07:43,230 --> 00:07:46,231 And it's like, boom, burgers. 171 00:07:46,233 --> 00:07:49,901 Now, I can make sliders that go well with the potato tots. 172 00:07:49,969 --> 00:07:52,103 And I'm like, "This would be great because every time 173 00:07:52,105 --> 00:07:54,839 I have a shake and fries, I'm eating a burger." 174 00:07:54,841 --> 00:07:56,041 Boom. 175 00:07:57,243 --> 00:07:58,843 I look over at Jackie station. 176 00:07:58,845 --> 00:08:00,512 It looks like she's struggling. 177 00:08:00,514 --> 00:08:03,381 [Jackie] Getting a little goopy here. 178 00:08:03,449 --> 00:08:06,918 The gnocchi dough, it's just not coming together. 179 00:08:06,920 --> 00:08:10,455 But I think, "Let me just see if I can scoop it 180 00:08:10,523 --> 00:08:14,059 with an ice cream scoop and see if it boils." 181 00:08:14,126 --> 00:08:15,994 And it just starts falling apart. 182 00:08:15,996 --> 00:08:18,329 Jackie is really making me worried. 183 00:08:18,331 --> 00:08:21,599 I mean, like her meatballs, as you can see, are raw. 184 00:08:21,601 --> 00:08:23,935 I really don't know how she'll manage to finish. 185 00:08:24,003 --> 00:08:26,972 [suspenseful music playing] 186 00:08:29,642 --> 00:08:31,977 [upbeat music playing] 187 00:08:32,044 --> 00:08:33,445 [Scott] Jackie, how are you, Chef? 188 00:08:33,512 --> 00:08:34,846 - You doing all right? - Uh, yeah. 189 00:08:34,848 --> 00:08:36,648 I'm gonna make stuff happen. 190 00:08:36,715 --> 00:08:39,584 I don't have that much time left on the clock, 191 00:08:39,586 --> 00:08:42,253 and the gnocchi dough it's not binding 192 00:08:42,255 --> 00:08:44,055 so I'm stressing. 193 00:08:44,057 --> 00:08:47,525 It's a little goopy but I have to make it happen. 194 00:08:47,527 --> 00:08:50,528 - So I throw it in the fire... - Watch out. 195 00:08:50,530 --> 00:08:52,130 and I'm gonna call it hush puppies 196 00:08:52,197 --> 00:08:55,733 'cause that's all the options I have really. [laughs] 197 00:08:55,735 --> 00:08:57,802 Oh, my God. I have no idea 198 00:08:57,870 --> 00:08:59,871 if Jackie will be able to finish on time. 199 00:08:59,873 --> 00:09:01,740 Alex, Chef, do you like milkshakes? 200 00:09:01,807 --> 00:09:03,742 I love milkshakes, man. 201 00:09:03,809 --> 00:09:07,612 What do you do about the sweetness problem of that shake? 202 00:09:07,614 --> 00:09:10,415 The Thai basil for sure can help out with bringing 203 00:09:10,482 --> 00:09:14,218 different notes of flavor besides just sweetness to the dish. 204 00:09:14,220 --> 00:09:16,421 [Alex] For my strawberry tomato sauce, 205 00:09:16,488 --> 00:09:18,423 I grab strawberry compote 206 00:09:18,490 --> 00:09:21,026 from that strawberry cheesecake milkshake. 207 00:09:21,093 --> 00:09:25,297 Chop up some tomatoes and add in Thai basil. 208 00:09:27,333 --> 00:09:29,300 [upbeat music playing] 209 00:09:29,302 --> 00:09:31,102 [Emme] I love Thai basil. 210 00:09:31,104 --> 00:09:34,572 It has a little bit of like liquorish, anise taste to it. 211 00:09:34,574 --> 00:09:36,641 I get arugula, 212 00:09:36,643 --> 00:09:40,579 and I toss it with a little olive oil, cilantro. 213 00:09:40,646 --> 00:09:42,046 You're under two minutes, folks. 214 00:09:42,048 --> 00:09:44,315 - Get this stuff on a plate. - Heard. 215 00:09:44,317 --> 00:09:46,384 [suspenseful music playing] 216 00:09:46,452 --> 00:09:49,054 The time is flying. 217 00:09:49,121 --> 00:09:51,790 I'm looking at the shake and I'm like, 218 00:09:51,857 --> 00:09:55,260 "I'm not gonna use the shake instead I'll use 219 00:09:55,327 --> 00:09:58,129 the strawberry sauce," and I start messing it up. 220 00:09:58,131 --> 00:10:00,598 And then I work in some basil. 221 00:10:00,633 --> 00:10:02,467 Also, a little bit of the whipped cream. 222 00:10:02,469 --> 00:10:04,402 And I cut that with some sour cream 223 00:10:04,404 --> 00:10:06,971 to make like a nice crema situation. 224 00:10:06,973 --> 00:10:09,040 Make sure whatever you put on the plate is what you want us to eat. 225 00:10:09,108 --> 00:10:11,242 - Push it. - Oh, my God. 226 00:10:11,310 --> 00:10:13,444 -[Darnell] Let's get it done, Chefs. -[Jackie] I have hush puppies 227 00:10:13,446 --> 00:10:17,382 on the fryer, and I'm just praying that they aren't raw 228 00:10:17,384 --> 00:10:20,452 because I'm not gonna go out on the first round. 229 00:10:20,519 --> 00:10:23,655 Chefs, we are looking for beautiful tempting plates. 230 00:10:23,657 --> 00:10:29,194 Ten, nine, eight, seven, six, 231 00:10:29,261 --> 00:10:34,332 five, four, three, two, one. 232 00:10:34,400 --> 00:10:36,200 Time's up. Please step back. 233 00:10:36,202 --> 00:10:37,802 - [Darnell] Great job, Chefs. - [Scott] Good job. 234 00:10:37,804 --> 00:10:40,672 That round went so fast, it's crazy. 235 00:10:40,739 --> 00:10:45,476 I think I nailed it with the sweetness and saltiness. 236 00:10:45,478 --> 00:10:48,079 I hope you ain't gone too simple. 237 00:10:48,081 --> 00:10:50,548 Uh, well, I wish I could have added a little more 238 00:10:50,616 --> 00:10:54,285 to the dish, but 20 minutes just flew by. 239 00:10:54,287 --> 00:10:56,755 I have the crispy of my kibbe, 240 00:10:56,822 --> 00:11:00,091 the creaminess of my crema, and it really complements 241 00:11:00,159 --> 00:11:03,094 my spicy salty kibbe. 242 00:11:03,162 --> 00:11:06,131 [suspenseful music playing] 243 00:11:09,101 --> 00:11:11,302 Your first basket was a thing of beauty. 244 00:11:11,304 --> 00:11:13,304 Strawberry cheesecake milkshake, 245 00:11:13,372 --> 00:11:17,775 frozen French fries, Thai basil and meatloaf mix. 246 00:11:17,777 --> 00:11:19,244 Chef Emme, what did you make? 247 00:11:19,311 --> 00:11:22,113 I made a kibbe frito 248 00:11:22,115 --> 00:11:26,651 with a spice strawberry crema and an arugula salad on top. 249 00:11:26,719 --> 00:11:28,653 So this dish is really just inspired 250 00:11:28,655 --> 00:11:30,188 by my Brazilian culture. 251 00:11:30,255 --> 00:11:31,990 - Your family is from Brazil? - [Emme] Yeah. 252 00:11:32,057 --> 00:11:34,526 I was born in Brazil. 253 00:11:34,593 --> 00:11:36,528 I gotta tell you, I think it's delicious. 254 00:11:36,595 --> 00:11:38,996 Thank you. 255 00:11:38,998 --> 00:11:40,131 Texture is spectacular as well. 256 00:11:40,199 --> 00:11:41,733 - [Emme] Thank you. - I really like the usage 257 00:11:41,800 --> 00:11:43,068 of the French fry inside that kibbe. 258 00:11:43,135 --> 00:11:44,335 [Emme] Thank you. 259 00:11:44,337 --> 00:11:46,471 Very deft hand that you had with cooking. 260 00:11:46,473 --> 00:11:48,740 - I really like the usage of the cumin in particular. - I appreciate it. 261 00:11:48,807 --> 00:11:51,209 - Thank you. - As far as the plating goes, 262 00:11:51,211 --> 00:11:53,211 I thought you did a great job of choosing 263 00:11:53,213 --> 00:11:56,147 a very bright plate that made your simple plating 264 00:11:56,215 --> 00:11:57,615 seem a little bit more elegant 265 00:11:57,617 --> 00:11:59,150 and raise it up a little bit more. 266 00:11:59,152 --> 00:12:01,486 You could have probably use the Thai basil 267 00:12:01,553 --> 00:12:03,555 - a little bit more with the arugula... - I agree. 268 00:12:03,622 --> 00:12:05,690 - 'cause they have the same kind of components to them. - Yeah. 269 00:12:05,692 --> 00:12:07,559 The dressing to the arugula I think is the star 270 00:12:07,626 --> 00:12:10,829 because it's bright and it lifts the entire dish up. 271 00:12:10,896 --> 00:12:13,231 - The crema is good... - Uh-huh. 272 00:12:13,298 --> 00:12:15,767 but I think it just seemed that you were trying to hide 273 00:12:15,769 --> 00:12:19,237 the strawberry so you put in some raw chili. 274 00:12:19,239 --> 00:12:21,105 - That's a no-no. - [Emme] Sorry, Chef. 275 00:12:21,107 --> 00:12:23,708 - And you know that it's a no, no, right? - Yes. Mmm-hmm. 276 00:12:23,710 --> 00:12:27,445 - Next up, Chef Alex. - So I made you a pan-seared 277 00:12:27,447 --> 00:12:31,249 meatball with a French fried potato mousseline 278 00:12:31,251 --> 00:12:36,053 and a strawberry tomato sauce with Thai basil. 279 00:12:36,055 --> 00:12:38,523 I wonder how the milkshake could really play 280 00:12:38,590 --> 00:12:40,525 into a savory appetizer, right? 281 00:12:40,592 --> 00:12:42,927 And this is it. 282 00:12:42,995 --> 00:12:45,597 The texture of this is very similar to the creaminess 283 00:12:45,664 --> 00:12:47,132 that you would find like a milkshake. 284 00:12:47,199 --> 00:12:49,467 The texture of this mousseline 285 00:12:49,535 --> 00:12:52,537 that you've made is incredible. 286 00:12:52,604 --> 00:12:54,205 Fresh strawberries and tomatoes 287 00:12:54,273 --> 00:12:56,073 along with Thai basil. 288 00:12:56,075 --> 00:12:58,543 The way you use the strawberry milkshake, 289 00:12:58,610 --> 00:13:01,880 - that was inspired. - Thank you. 290 00:13:01,947 --> 00:13:05,216 The highlight for me is hands down that mousseline. 291 00:13:05,284 --> 00:13:07,619 Just a great flavor profile. 292 00:13:07,686 --> 00:13:08,853 It's sexy. 293 00:13:10,489 --> 00:13:12,490 I'm gonna give you a little bit of grief 294 00:13:12,492 --> 00:13:13,758 on the meatball itself. 295 00:13:13,826 --> 00:13:15,293 This is mostly meat. 296 00:13:15,295 --> 00:13:16,895 You need more bread inside there. 297 00:13:16,962 --> 00:13:22,100 It needed some fat, bacon in it or chorizo. 298 00:13:22,167 --> 00:13:25,570 This is... It's slightly dry. 299 00:13:25,572 --> 00:13:27,772 Next up, Chef Jackie. What do we have? 300 00:13:27,774 --> 00:13:31,843 I have a French fry hush puppy and meatballs 301 00:13:31,845 --> 00:13:36,815 with a sweet and spicy basil sauce. 302 00:13:37,716 --> 00:13:39,183 [Scott] So you were gonna gnocchi? 303 00:13:39,185 --> 00:13:40,785 [Jackie] Yeah. So that didn't work out. 304 00:13:40,853 --> 00:13:42,320 Was that stressful at all? 305 00:13:42,387 --> 00:13:44,656 I work in the kitchen, so it's not something 306 00:13:44,723 --> 00:13:46,925 that I'm unfamiliar with. [chuckles] 307 00:13:46,992 --> 00:13:50,128 Well, Chef, I gotta tell you that sauce is bananas. 308 00:13:52,264 --> 00:13:55,200 - It's so good. - You were able to use Thai basil 309 00:13:55,267 --> 00:13:57,202 in way that would make the Thai basil happy. 310 00:13:57,269 --> 00:13:59,403 The flavors you develop, the acid, 311 00:13:59,405 --> 00:14:01,472 it's taken this dish to a whole another place. 312 00:14:01,540 --> 00:14:05,143 The fact that you used the cheesecake inside that puree 313 00:14:05,210 --> 00:14:07,612 is really a masterful touch. It really is. 314 00:14:07,679 --> 00:14:09,681 Thank you. 315 00:14:09,748 --> 00:14:12,750 The hush puppies are not hush puppies. 316 00:14:14,353 --> 00:14:17,755 They are undercook. They are gummy. 317 00:14:17,757 --> 00:14:19,557 But, I mean, you could definitely cook food 318 00:14:19,559 --> 00:14:21,492 and the flavors are there. 319 00:14:21,560 --> 00:14:23,161 Finally, Chef Nico. 320 00:14:23,228 --> 00:14:27,365 I made for you sliders with a strawberry basil cream 321 00:14:27,367 --> 00:14:29,367 and some jumbo tater tots. 322 00:14:29,401 --> 00:14:33,504 - Jumbo tater tots. - [Nico] They look big, you know? [chuckles] 323 00:14:33,572 --> 00:14:35,306 - Chef Nico. - Yes, sir. 324 00:14:35,374 --> 00:14:39,377 This strawberry cheese sauce. Good job, man. 325 00:14:39,379 --> 00:14:41,112 This is so light. It's so airy. 326 00:14:41,179 --> 00:14:42,914 And what is it about fries that people love? 327 00:14:42,916 --> 00:14:45,316 It's the sauce. And the first thing I got off 328 00:14:45,384 --> 00:14:47,318 for this is that sauce right on top. 329 00:14:47,386 --> 00:14:49,520 That just wakes up everything. 330 00:14:49,588 --> 00:14:53,057 The fact that you toasted the bread and butter, 331 00:14:53,059 --> 00:14:56,327 that is such a pro move. 332 00:14:56,329 --> 00:14:58,996 I love the direction that you were going in in the sauce, 333 00:14:58,998 --> 00:15:01,198 but it needed more of the Thai basil. 334 00:15:01,233 --> 00:15:02,734 It needed more of the jalapeño. 335 00:15:02,801 --> 00:15:04,068 It needed more of the salt. 336 00:15:04,136 --> 00:15:05,536 It needed more of the acidity. 337 00:15:05,538 --> 00:15:06,804 - Okay. - [Maneet] Right? 338 00:15:06,806 --> 00:15:08,406 I actually really like the tot itself. 339 00:15:08,408 --> 00:15:11,943 I think it's missing a dipping sauce. 340 00:15:11,945 --> 00:15:13,811 Even if you had taken of some of that milkshake, 341 00:15:13,813 --> 00:15:16,547 use that to... That would have embraced the theme overall. 342 00:15:16,549 --> 00:15:17,949 - Yes, Chef. - [Scott] Right? 343 00:15:17,951 --> 00:15:19,918 [Ted] Chef Nico, thank you. Okay. 344 00:15:19,985 --> 00:15:21,919 Who will get another chance with milkshakes 345 00:15:21,921 --> 00:15:24,722 and French fries in the entree round? 346 00:15:24,790 --> 00:15:27,591 I was the only a chef that did something really different. 347 00:15:27,593 --> 00:15:30,594 Everybody else had similar like meatball dishes. 348 00:15:30,596 --> 00:15:33,731 [Jackie] So the judges weren't so happy with my hush puppies. 349 00:15:33,733 --> 00:15:34,999 I'm a little concerned about that. 350 00:15:35,067 --> 00:15:38,036 [suspenseful music playing] 351 00:15:44,610 --> 00:15:47,946 So the dish on the chopping block. 352 00:15:48,948 --> 00:15:51,950 [suspenseful music playing] 353 00:16:00,359 --> 00:16:02,893 Chef Nico, you've been chopped. 354 00:16:02,895 --> 00:16:06,097 - Judges. - Nico, we really loved 355 00:16:06,164 --> 00:16:07,966 that you served us a slider, 356 00:16:08,033 --> 00:16:12,170 but what the dish really lack was a dipping sauce. 357 00:16:12,237 --> 00:16:16,173 And that made that tot really, really dry. 358 00:16:16,175 --> 00:16:18,709 For these reasons, we have to chop you. 359 00:16:18,711 --> 00:16:20,979 - Thank you. Good luck, guys. - [Emme] Thank you. 360 00:16:21,046 --> 00:16:23,648 Shakes and fries like this that's tough ask, 361 00:16:23,715 --> 00:16:24,916 and I put up something 362 00:16:24,983 --> 00:16:26,450 that I thought it was really solid, 363 00:16:26,452 --> 00:16:28,786 and unfortunately this wasn't enough, so... 364 00:16:28,788 --> 00:16:31,922 [upbeat music playing] 365 00:16:31,924 --> 00:16:34,525 Chef Emme, Chef Alex, Chef Jackie. All right. 366 00:16:34,593 --> 00:16:37,662 Gotta get into these baskets, get you back to work. 367 00:16:37,729 --> 00:16:39,463 I'm looking down at the basket 368 00:16:39,465 --> 00:16:40,865 and I'm feeling the pressure 369 00:16:40,933 --> 00:16:43,668 because I did so well the previous round. 370 00:16:43,735 --> 00:16:45,269 [Ted] Open your entree baskets. 371 00:16:47,272 --> 00:16:49,073 - What? - [Ted] Yum. 372 00:16:49,141 --> 00:16:52,009 Corn ice cream and russet potatoes 373 00:16:52,011 --> 00:16:55,146 a nod to our shakes and fries theme. 374 00:16:55,213 --> 00:16:58,016 What the heck is this? 375 00:16:58,083 --> 00:17:00,218 I actually love corn ice cream. 376 00:17:00,285 --> 00:17:02,420 We eat a lot of that in Brazil. 377 00:17:02,422 --> 00:17:05,489 [Ted] You also got boneless chicken thighs 378 00:17:05,491 --> 00:17:08,092 and Cincinnati chili. 379 00:17:08,160 --> 00:17:09,427 Chili. 380 00:17:09,494 --> 00:17:11,162 Okay. 381 00:17:11,164 --> 00:17:13,765 Thirty minutes to crank out main dishes. 382 00:17:13,832 --> 00:17:15,066 [sighs] 383 00:17:17,236 --> 00:17:19,904 Clocks starts... 384 00:17:19,906 --> 00:17:21,439 - Woo-hoo. - Woo. 385 00:17:21,441 --> 00:17:24,108 [Ted] All right, Chef. 386 00:17:24,110 --> 00:17:26,711 [Ted] Cincinnati chili is a signature city dish. 387 00:17:26,778 --> 00:17:28,713 It's something that they're very well-known for 388 00:17:28,780 --> 00:17:31,182 and would go perfectly with fries alongside 389 00:17:31,184 --> 00:17:32,516 and a shake to wash it down. 390 00:17:32,518 --> 00:17:34,385 Cincinnati chili is a thinner chili 391 00:17:34,453 --> 00:17:35,920 but it has a lot more flavor. 392 00:17:35,987 --> 00:17:38,255 It traditionally is served with the pasta. 393 00:17:38,257 --> 00:17:39,990 - It is the worst part yet. - That's the worst part. 394 00:17:39,992 --> 00:17:41,592 [Darnel laughs] 395 00:17:41,594 --> 00:17:44,862 The challenge is to come up with a cohesive dish 396 00:17:44,864 --> 00:17:47,598 with checks both the milkshake 397 00:17:47,633 --> 00:17:49,867 - and the fry boxes. - Yeah. 398 00:17:49,935 --> 00:17:51,936 The sweet, the salty, the crunchy, 399 00:17:51,938 --> 00:17:54,806 the smooth, or even hot and cold. 400 00:17:54,873 --> 00:17:57,542 That is going to be the most important thing. 401 00:17:57,609 --> 00:17:59,944 So for my entree, I really wanna make sure 402 00:18:00,011 --> 00:18:02,814 that I embrace the theme of shakes and fries. 403 00:18:02,881 --> 00:18:04,815 And I really wanna make sure that I continue 404 00:18:04,817 --> 00:18:07,351 to incorporate my Latin flavors. 405 00:18:07,353 --> 00:18:09,554 I'm making a chicken saltado 406 00:18:09,621 --> 00:18:11,889 with the Cincinnati chili salsa. 407 00:18:11,891 --> 00:18:16,560 A lomo saltado is a stir fry of meat with French fries. 408 00:18:16,562 --> 00:18:19,897 I season the boneless chicken thighs with ginger, 409 00:18:19,965 --> 00:18:23,634 garlic, salt, and pepper and crisp it up. 410 00:18:25,237 --> 00:18:27,238 When I see that corn ice cream 411 00:18:27,240 --> 00:18:29,840 and the chicken thighs, I immediately think 412 00:18:29,842 --> 00:18:32,777 I'm gonna do Fried chicken and grits 413 00:18:32,844 --> 00:18:35,913 in a Cincinnati chili maple sauce. 414 00:18:35,915 --> 00:18:38,783 So grits are gonna take forever to cook 415 00:18:38,850 --> 00:18:41,652 so I go to that instant polenta 416 00:18:41,654 --> 00:18:45,123 and I'm gonna call it grits. 417 00:18:45,190 --> 00:18:47,125 I'm gonna deep fry that chicken. 418 00:18:47,192 --> 00:18:49,660 I dredge in a mixture of flour, 419 00:18:49,728 --> 00:18:51,929 smoked paprika, and onion powder. 420 00:18:51,931 --> 00:18:54,132 There's no better way to get that crispy 421 00:18:54,199 --> 00:18:58,402 crunchy texture other than deep fry. 422 00:18:58,404 --> 00:19:00,872 Well, a couple of things in these baskets are real gifts. 423 00:19:00,939 --> 00:19:04,275 Not just chicken thighs but boneless chicken thighs. 424 00:19:04,277 --> 00:19:05,743 Thigh being the most tasty, 425 00:19:05,745 --> 00:19:07,879 most flavorful part of the whole chicken. 426 00:19:07,946 --> 00:19:09,547 The chicken thigh is very forgiving 427 00:19:09,549 --> 00:19:12,216 so it gives a little bit more room for error this time. 428 00:19:12,284 --> 00:19:14,485 And then also russet potato. 429 00:19:14,487 --> 00:19:16,820 [Ted] We got a shakes and fries theme going here. 430 00:19:16,822 --> 00:19:18,623 It shouldn't be rocket science to figure out 431 00:19:18,690 --> 00:19:20,958 what to do with those potatoes. 432 00:19:20,960 --> 00:19:22,826 Chicken, where you at? 433 00:19:22,828 --> 00:19:24,629 I'm so happy to see 434 00:19:24,696 --> 00:19:27,098 these boneless chicken thighs. 435 00:19:27,165 --> 00:19:28,699 You can fry it. You can sear it. 436 00:19:28,701 --> 00:19:30,367 You can bake it. 437 00:19:30,369 --> 00:19:34,038 I'm making a smothered fried chicken 438 00:19:34,040 --> 00:19:38,609 with corn ice cream gravy some pomme puree. 439 00:19:41,112 --> 00:19:43,114 So pomme is the French word for potatoes, 440 00:19:43,181 --> 00:19:45,449 so it's just a fancy way of saying mashed potatoes, 441 00:19:45,517 --> 00:19:47,384 but it's also a lot velvetier 442 00:19:47,386 --> 00:19:49,120 than regular mashed potatoes. 443 00:19:50,589 --> 00:19:52,790 So for my corn ice cream gravy, 444 00:19:52,857 --> 00:19:56,394 I get the ice cream. I get some butter, chives. 445 00:19:56,461 --> 00:20:00,598 The cheese from the chili, heavy cream, 446 00:20:00,665 --> 00:20:02,466 and a little chipotle 447 00:20:02,468 --> 00:20:05,536 just to counterbalance all that sweetness. 448 00:20:05,538 --> 00:20:06,737 Mmm. Much better. 449 00:20:06,739 --> 00:20:08,539 Lucky 13 minutes left. 450 00:20:08,607 --> 00:20:12,410 Yeah. That Cincinnati chili is like really... 451 00:20:12,477 --> 00:20:14,812 I take the ground meat from the Cincinnati chili. 452 00:20:14,814 --> 00:20:17,147 I add in a bowl with some tomato, 453 00:20:17,149 --> 00:20:20,284 cilantro, jalapeño, lime juice 454 00:20:20,352 --> 00:20:22,253 to make it into a salsa. 455 00:20:22,255 --> 00:20:24,589 I wanna make sure that I have a nice crunch 456 00:20:24,656 --> 00:20:27,925 to my dish so I cut my russet potato into chips. 457 00:20:30,062 --> 00:20:34,131 I take my potatoes and just make some chips. 458 00:20:34,133 --> 00:20:36,200 For my maple sauce, I really wanna embrace 459 00:20:36,202 --> 00:20:38,936 that shakes and fries theme, 460 00:20:39,004 --> 00:20:42,539 so I put the chili in a sauce pot 461 00:20:42,541 --> 00:20:44,275 along with some maple syrup. 462 00:20:44,277 --> 00:20:47,411 Let's see if this works. I have a little idea. 463 00:20:47,413 --> 00:20:50,214 Cincinnati chili is not the type of chili 464 00:20:50,216 --> 00:20:52,416 that I'm used to. 465 00:20:52,418 --> 00:20:56,220 I'm gonna see what happens when I fry the noodles. 466 00:20:56,288 --> 00:20:59,223 Love the fact that Jackie took the spaghetti... 467 00:20:59,225 --> 00:21:00,958 [Scott] And fried it. Great move. 468 00:21:00,960 --> 00:21:03,294 Talk about fries. That could work. 469 00:21:03,361 --> 00:21:05,362 That's a good play on it. 470 00:21:05,364 --> 00:21:07,098 With the pomme puree, I'm blending it 471 00:21:07,165 --> 00:21:09,366 because I don't know if I have enough time 472 00:21:09,368 --> 00:21:11,569 to mill it, so I think a blender 473 00:21:11,636 --> 00:21:14,071 will make it smooth and velvety. 474 00:21:14,073 --> 00:21:17,508 I've never made mashed potatoes in a blender. 475 00:21:17,575 --> 00:21:22,313 For my apple salad, I get some green apples, 476 00:21:22,380 --> 00:21:24,982 romaine lettuce, strawberries. 477 00:21:27,485 --> 00:21:31,021 Emme has made potato chips one of my many weaknesses. 478 00:21:31,023 --> 00:21:33,023 - So awesome. - Love those things. 479 00:21:33,025 --> 00:21:34,558 I did not come to play around. 480 00:21:34,560 --> 00:21:36,294 I came to play this competition. 481 00:21:36,361 --> 00:21:38,696 And it's a shakes and fries competition. 482 00:21:38,698 --> 00:21:40,230 So with the corn ice cream, 483 00:21:40,232 --> 00:21:43,334 I'm gonna make a corn coconut milkshake. 484 00:21:44,969 --> 00:21:46,904 We're actually gonna make a milkshake in a milkshake 485 00:21:46,971 --> 00:21:50,775 and fry battle, so glad to see that. 486 00:21:52,310 --> 00:21:54,979 Alex's polenta looks pretty good. 487 00:21:55,046 --> 00:21:57,848 [Alex] I'm happy with how my grits are looking. 488 00:21:57,850 --> 00:22:01,652 I feel like the pressure is on because my competitor, Jackie, 489 00:22:01,720 --> 00:22:03,187 is also doing fried chicken. 490 00:22:05,057 --> 00:22:06,523 Looks a little, uh... 491 00:22:06,525 --> 00:22:07,791 Fry it some more. 492 00:22:07,793 --> 00:22:09,593 Jackie, she just cut the chicken. 493 00:22:09,661 --> 00:22:11,195 It was raw in the center. 494 00:22:11,197 --> 00:22:12,997 Now, she's throwing it back in the fryer, 495 00:22:13,064 --> 00:22:14,732 which could result in the chicken 496 00:22:14,799 --> 00:22:16,400 - becoming really dry. - Yes. 497 00:22:16,468 --> 00:22:18,202 That is major setback for Jackie. 498 00:22:18,204 --> 00:22:19,937 - [Darnell] Let's go, Chefs. - [Scott] There you go, Chefs. 499 00:22:19,939 --> 00:22:21,339 - Finish strong. - [Darnell] Let's go. 500 00:22:21,406 --> 00:22:22,540 We're about one minute left. 501 00:22:22,607 --> 00:22:23,741 Let's get it done. 502 00:22:27,346 --> 00:22:29,680 I pull that chicken out of the fryer 503 00:22:29,748 --> 00:22:32,216 and pray that it's done. 504 00:22:32,283 --> 00:22:34,885 I'm getting nervous because everybody else made 505 00:22:34,887 --> 00:22:38,589 really nice elevated dishes 506 00:22:38,656 --> 00:22:40,124 and I made a milkshake. 507 00:22:40,126 --> 00:22:42,459 Oh, my gosh. 508 00:22:42,461 --> 00:22:45,062 - [Ted] Get it done, Chefs. - Come on. 509 00:22:45,130 --> 00:22:46,597 [Darnell] Finish strong. Finish strong. 510 00:22:46,599 --> 00:22:47,932 [Ted] Get the plates as pretty as possible. 511 00:22:47,999 --> 00:22:50,868 - [Scott] Final touches. - [Ted] Ten, nine, eight, 512 00:22:50,935 --> 00:22:55,072 seven, six, five, four, 513 00:22:55,140 --> 00:22:59,009 three, two, one. Time's up. 514 00:22:59,077 --> 00:23:01,745 [Darnell] Got it. [indistinct] 515 00:23:01,747 --> 00:23:03,314 [applause] 516 00:23:04,816 --> 00:23:06,884 [sighs] Ciao. That was tough. 517 00:23:06,951 --> 00:23:08,452 [upbeat music playing] 518 00:23:11,489 --> 00:23:13,224 [Alex] I feel pretty good after this one. 519 00:23:13,291 --> 00:23:16,293 You know, that extra 10 minutes, 520 00:23:16,361 --> 00:23:17,895 it definitely helps. 521 00:23:17,962 --> 00:23:20,831 So I've put together a winning dish here. 522 00:23:20,899 --> 00:23:22,900 I do feel like there's a lot going on on my plate, 523 00:23:22,902 --> 00:23:24,968 but I did try to add different layers 524 00:23:24,970 --> 00:23:28,105 of like acidity to try to balance all the creaminess. 525 00:23:28,107 --> 00:23:30,674 So hopefully, the judges enjoy my dish. 526 00:23:38,416 --> 00:23:41,552 Chefs, in that second shakes and fries basket, 527 00:23:41,554 --> 00:23:43,454 you got corn ice cream, 528 00:23:43,488 --> 00:23:46,157 russet potatoes, boneless chicken thighs, 529 00:23:46,224 --> 00:23:48,225 and Cincinnati chili. 530 00:23:48,293 --> 00:23:50,227 Chef Jackie, what do we have? 531 00:23:50,229 --> 00:23:54,031 I made smothered fried chicken 532 00:23:54,033 --> 00:23:56,300 with some pomme puree at the bottom. 533 00:23:56,302 --> 00:23:58,502 I took the spaghetti and fried it. 534 00:23:58,570 --> 00:24:00,704 - That was a good idea. - We'll see. 535 00:24:04,442 --> 00:24:06,177 What was this on the bottom you said? 536 00:24:06,244 --> 00:24:07,978 [Jackie] Pomme puree. So just like a mashed potato. 537 00:24:07,980 --> 00:24:10,581 I did it on the blender to make it really smooth. 538 00:24:10,583 --> 00:24:13,317 - Is it really smooth? - Almost smooth as Darnell. 539 00:24:13,319 --> 00:24:16,353 - Almost. - Smooth as a baby's bottom. 540 00:24:16,355 --> 00:24:18,522 Unless you have eight kids like me. 541 00:24:18,590 --> 00:24:20,825 Eight kids? God bless you, man. 542 00:24:22,727 --> 00:24:24,862 This is night and day compared to your first round on the plating. 543 00:24:24,929 --> 00:24:26,464 The fact that you were able to do this style 544 00:24:26,531 --> 00:24:28,065 of fried chicken in that amount of time, 545 00:24:28,133 --> 00:24:29,533 it just says a lot. 546 00:24:29,535 --> 00:24:31,935 And the way that you use that corn ice cream 547 00:24:31,937 --> 00:24:34,038 for that gravy on top of it. 548 00:24:35,607 --> 00:24:37,140 If I had to say anything, 549 00:24:37,142 --> 00:24:39,009 I don't know if you needed strawberries. 550 00:24:39,077 --> 00:24:40,944 - Thank you. - Yeah. That's the balance 551 00:24:40,946 --> 00:24:45,082 of knowing what's important and what is superfluous. 552 00:24:45,149 --> 00:24:48,018 Good example. The strawberries that Darnell mentioned, 553 00:24:48,086 --> 00:24:49,420 they're not necessary here. 554 00:24:49,487 --> 00:24:51,088 A little bit of self-editing as far as things 555 00:24:51,090 --> 00:24:53,023 you don't really need to have on the plate. 556 00:24:55,160 --> 00:24:58,295 [Maneet] The chicken, you have worked beautifully. 557 00:24:58,363 --> 00:25:02,099 In terms of presentation, this looks so inviting. 558 00:25:02,101 --> 00:25:03,834 To me, the pomme puree 559 00:25:03,836 --> 00:25:06,904 is a little bit more of an issue, right? 560 00:25:06,971 --> 00:25:09,039 What happens when you put starch in blenders? 561 00:25:09,041 --> 00:25:10,774 [Jackie] It's gives starchy and gummy. 562 00:25:10,776 --> 00:25:11,975 - [chuckles] - Thank you. 563 00:25:11,977 --> 00:25:13,310 Should've learned the first round. 564 00:25:13,378 --> 00:25:16,513 So right now this is pasty. 565 00:25:16,515 --> 00:25:19,383 And the spaghetti, if you have tossed it in cornstarch 566 00:25:19,385 --> 00:25:22,520 and put in the fryer, really crunchy. 567 00:25:22,587 --> 00:25:25,389 But overall such a far cry from the first round. 568 00:25:25,391 --> 00:25:27,324 - Good job. - Thank you. 569 00:25:27,326 --> 00:25:29,726 Yes, Chef, I think you have a lot of really good stuff here. 570 00:25:29,728 --> 00:25:31,528 But for me the star of this is the chicken 571 00:25:31,530 --> 00:25:34,331 and that really, really good sauce. 572 00:25:34,333 --> 00:25:35,733 - Thank you. - [Ted] Okay. 573 00:25:35,800 --> 00:25:37,134 Next up, Chef Alex. 574 00:25:37,201 --> 00:25:40,003 I made you fried chicken 575 00:25:40,005 --> 00:25:42,606 and a corn ice cream grit 576 00:25:42,674 --> 00:25:46,343 with a Cincinnati chili maple sauce. 577 00:25:46,411 --> 00:25:48,312 Enjoy. 578 00:25:51,549 --> 00:25:53,550 - This dish is bad and boujee. - [laughs] 579 00:25:53,552 --> 00:25:54,752 You know, this is... 580 00:25:54,819 --> 00:25:56,286 This makes me wanna smile, man. 581 00:25:56,288 --> 00:25:57,955 - Thank you, Chef. - When you think about fry, 582 00:25:57,957 --> 00:26:00,157 this is the fry at the bottom of the bag. 583 00:26:00,224 --> 00:26:01,892 You know that... This is the one 584 00:26:01,894 --> 00:26:03,627 that is so good that you want the little crispy pieces 585 00:26:03,629 --> 00:26:05,029 that's floating around the bottom. 586 00:26:05,096 --> 00:26:08,032 The flavors a very deep, very rich. 587 00:26:08,099 --> 00:26:11,168 But the grits can have a little bit more moisture. 588 00:26:11,235 --> 00:26:14,504 I really love the idea of this entire dish. 589 00:26:14,506 --> 00:26:16,440 The idea of the dish does embrace 590 00:26:16,442 --> 00:26:19,710 the entire milkshake and fries theme. 591 00:26:19,777 --> 00:26:23,981 And then just to put those potato chips on top of it 592 00:26:24,048 --> 00:26:25,515 along with the chicken skin, 593 00:26:25,517 --> 00:26:28,652 I think that was just such an inspired move. 594 00:26:28,720 --> 00:26:32,323 But I am not so much in love 595 00:26:32,390 --> 00:26:36,193 with this Cincinnati chili maple sauce on top. 596 00:26:36,195 --> 00:26:39,463 The grits at the bottom are sweet already, 597 00:26:39,465 --> 00:26:44,534 so what you're doing is sweet, salty, sweet, right? 598 00:26:44,536 --> 00:26:46,670 Even if you would've just kept it tart. 599 00:26:46,672 --> 00:26:50,140 I think that building of flavors might have been 600 00:26:50,208 --> 00:26:52,009 a little bit more impactful. 601 00:26:53,411 --> 00:26:55,946 Yeah. I agree with Maneet that this needs spice. 602 00:26:55,981 --> 00:26:58,949 The chili maple sauce, it's just sweet. 603 00:26:58,951 --> 00:27:02,285 If you added spice in that mixture and miso, 604 00:27:02,287 --> 00:27:04,555 I think it would have taken it to a different level. 605 00:27:04,622 --> 00:27:07,290 - Yes. - Next up, Chef Emme. 606 00:27:07,292 --> 00:27:12,162 My dish is a chicken saltado with a Cincinnati chili salsa. 607 00:27:12,164 --> 00:27:15,832 And I also did a coconut corn milkshake. 608 00:27:15,834 --> 00:27:17,768 [Ted] Chicken saltado? 609 00:27:17,770 --> 00:27:20,504 - A Brazilian dish? - So it's actually Peruvian. 610 00:27:20,506 --> 00:27:22,839 - [Ted] Okay. - So I'm keeping with my Latin American roots. 611 00:27:22,841 --> 00:27:24,508 Emme, how did you get started cooking? 612 00:27:24,510 --> 00:27:26,243 Food has been a part of my life forever. 613 00:27:26,310 --> 00:27:27,911 My mom is a chef. 614 00:27:27,913 --> 00:27:28,912 My grandma was a Chef. 615 00:27:28,980 --> 00:27:30,381 My parents opened up 616 00:27:30,448 --> 00:27:31,982 the first Brazilian restaurant in Seattle, 617 00:27:32,050 --> 00:27:35,252 so I literally grow up in the restaurant industry, 618 00:27:35,254 --> 00:27:37,154 and food have always been a passion. 619 00:27:38,990 --> 00:27:42,259 I like the little resistance on the rice itself. 620 00:27:42,261 --> 00:27:43,460 It's not overcooked. 621 00:27:43,528 --> 00:27:45,462 There's a touch of texture to it. 622 00:27:45,464 --> 00:27:48,265 And these flavors are deep and their soulful, 623 00:27:48,267 --> 00:27:50,267 like it's been cooking for hours. 624 00:27:50,334 --> 00:27:52,403 - Thank you. - [Scott] But the chicken is not overcooked. 625 00:27:52,470 --> 00:27:56,339 It's not stringy. And I get the coconut milk. 626 00:27:56,341 --> 00:27:57,608 It's really assertive. It's great. 627 00:27:57,675 --> 00:28:00,678 I get your spices inside there. 628 00:28:00,745 --> 00:28:02,813 Fries and milkshake. 629 00:28:02,815 --> 00:28:07,017 You made it very easy to identify those things. 630 00:28:07,019 --> 00:28:08,819 This is more like an eggnog to me. 631 00:28:08,821 --> 00:28:10,554 And it reminds me of a Caribbean eggnog... 632 00:28:10,621 --> 00:28:12,556 - Mmm-hmm. - because of all the warming spices in there. 633 00:28:12,623 --> 00:28:14,357 But I thought it was smart that you wanted to play 634 00:28:14,359 --> 00:28:16,359 the warming spices that were also in the chili. 635 00:28:16,361 --> 00:28:18,428 - So I get where you were going with that. - Yeah. 636 00:28:18,430 --> 00:28:20,097 Just the coconut, just threw it 637 00:28:20,099 --> 00:28:21,532 to a whole another genre of food. 638 00:28:21,566 --> 00:28:23,100 Thank you. 639 00:28:23,167 --> 00:28:25,969 With the chicken, you took the time to sear it, 640 00:28:25,971 --> 00:28:28,739 but now the skin is all soggy. 641 00:28:30,241 --> 00:28:33,444 But the deep fried potato, great idea. 642 00:28:33,511 --> 00:28:34,845 It's nice and crispy. 643 00:28:34,847 --> 00:28:36,713 So some really good moves. 644 00:28:36,715 --> 00:28:38,215 Thank you. Thank you, Chef. 645 00:28:40,118 --> 00:28:41,985 [Alex] The competition is really tough. 646 00:28:42,053 --> 00:28:45,055 But Darnell told me my dish was bad 647 00:28:45,123 --> 00:28:47,390 and boujee which is good. 648 00:28:47,392 --> 00:28:49,526 The other chefs had amazing dishes, 649 00:28:49,594 --> 00:28:52,096 so I'm not gonna lie, I am a little concerned. 650 00:28:56,868 --> 00:28:58,802 [upbeat music playing] 651 00:29:00,638 --> 00:29:04,074 Just two chefs will be making a third and final course. 652 00:29:05,810 --> 00:29:09,546 So the dish on the chopping block... 653 00:29:09,614 --> 00:29:12,583 [intense music playing] 654 00:29:18,756 --> 00:29:21,158 Chef Alex, you've been chopped. 655 00:29:21,225 --> 00:29:25,028 - Judges. - Chef Alex, this was tough. 656 00:29:25,030 --> 00:29:27,898 It was the grits, they needed a little bit 657 00:29:27,965 --> 00:29:29,966 more fat and moisture. 658 00:29:29,968 --> 00:29:31,702 And it was the maple syrup mixed with the Cincinnati 659 00:29:31,769 --> 00:29:34,704 chili that really was a little bit overwhelming. 660 00:29:34,706 --> 00:29:36,707 For those reasons, you've been chopped. 661 00:29:36,774 --> 00:29:37,975 Thank you, Chefs. 662 00:29:38,042 --> 00:29:39,643 Thank you for the opportunity. 663 00:29:39,710 --> 00:29:41,779 I'm feeling very disappointed, you know? 664 00:29:41,846 --> 00:29:43,513 I really wanted to show off 665 00:29:43,515 --> 00:29:45,783 my skills to the very end. 666 00:29:45,850 --> 00:29:48,518 You know, I didn't win but at least Scott 667 00:29:48,520 --> 00:29:50,120 called my food sexy. 668 00:29:50,188 --> 00:29:51,488 Absolutely. 669 00:29:53,525 --> 00:29:55,526 [intense music playing] 670 00:29:57,228 --> 00:29:58,962 [Ted] Chef Jackie, Chef Emme. 671 00:29:59,030 --> 00:29:59,963 What's on your minds? 672 00:30:00,031 --> 00:30:01,632 Victory. 673 00:30:01,699 --> 00:30:03,233 I wanna finish out strong. 674 00:30:03,235 --> 00:30:04,802 [Ted] All right. Open them up. 675 00:30:08,339 --> 00:30:10,674 [chuckles] Oh. 676 00:30:10,676 --> 00:30:12,876 [Ted] And check out this shake and fry combo. 677 00:30:12,944 --> 00:30:15,478 Milkshake-flavored toaster pastries 678 00:30:15,480 --> 00:30:18,215 and sweet potato waffle fries. 679 00:30:18,282 --> 00:30:20,484 [Jakie] Sweet potato waffle fries? 680 00:30:20,551 --> 00:30:22,486 I don't know about that one. 681 00:30:22,553 --> 00:30:23,887 Ooh. 682 00:30:23,955 --> 00:30:25,155 Yes. 683 00:30:25,223 --> 00:30:26,824 [Ted] You also have frozen cherries 684 00:30:26,891 --> 00:30:28,491 and cacao nibs. 685 00:30:28,493 --> 00:30:29,826 Make it work. 686 00:30:29,828 --> 00:30:33,363 Thirty-minute last round starts now. 687 00:30:33,431 --> 00:30:35,232 - [Maneet] Yay. Go, Chefs. - [Scott] Woo. Let's go, Chefs. 688 00:30:35,234 --> 00:30:37,167 [Darnell] Woo-hoo! Last chance. 689 00:30:37,169 --> 00:30:38,702 You can do it. 690 00:30:38,769 --> 00:30:40,704 Judges, what works in this basket, 691 00:30:40,706 --> 00:30:43,173 and what do you wish wasn't in there? 692 00:30:43,175 --> 00:30:45,309 [Darnell] The cherries and the cacao nibs, 693 00:30:45,376 --> 00:30:46,844 they work very well together. 694 00:30:46,911 --> 00:30:48,178 It's the sweet potato waffle fries 695 00:30:48,180 --> 00:30:49,513 that really throw me off. 696 00:30:49,580 --> 00:30:51,514 [Ted] Well, when you have a processed 697 00:30:51,516 --> 00:30:53,583 waffle fry, you gotta turn it into something... 698 00:30:53,585 --> 00:30:55,052 - [Scott] Yeah. - [Ted] ...new. 699 00:30:55,119 --> 00:30:58,088 [intense music playing] 700 00:30:59,657 --> 00:31:01,925 I know I can bring it with this dessert round. 701 00:31:01,993 --> 00:31:04,728 I worked in pastries 702 00:31:04,795 --> 00:31:07,397 for almost 10 years. 703 00:31:07,465 --> 00:31:11,602 I'm making a sweet potato waffle fry ice cream 704 00:31:11,636 --> 00:31:13,537 and some bourbon cherries. 705 00:31:13,604 --> 00:31:15,605 Bourbon. 706 00:31:15,607 --> 00:31:18,608 I'm really just adding bourbon because desserts 707 00:31:18,610 --> 00:31:20,277 with a little alcohol in them 708 00:31:20,344 --> 00:31:22,746 are very tasty when done right. 709 00:31:25,616 --> 00:31:28,084 All right. 710 00:31:28,086 --> 00:31:30,220 [intense music playing] 711 00:31:30,222 --> 00:31:32,623 [Emme] I don't have too much dessert experience. 712 00:31:32,690 --> 00:31:35,425 There are maybe five good dessert recipes 713 00:31:35,427 --> 00:31:36,826 that I have in the bag. 714 00:31:36,828 --> 00:31:38,562 So I am a little worried. 715 00:31:38,629 --> 00:31:40,764 My kids and I make a lot of doughnuts. 716 00:31:40,831 --> 00:31:42,900 They love sweets like their mom. 717 00:31:42,967 --> 00:31:45,836 So I'm making sweet potato doughnuts 718 00:31:45,903 --> 00:31:47,771 with a mole sugar 719 00:31:47,773 --> 00:31:50,841 with a milkshake-flavored toasted pastry whipped cream. 720 00:31:50,908 --> 00:31:52,709 I grab some fresh sweet potatoes 721 00:31:52,711 --> 00:31:54,444 and I throw it in my boiling water. 722 00:31:54,446 --> 00:31:56,579 Once that starts getting a little tender, 723 00:31:56,581 --> 00:31:59,115 I add my waffle fries to it. 724 00:31:59,117 --> 00:32:00,116 You doing all right, Emme? 725 00:32:00,118 --> 00:32:01,184 [Emmy] I'm doing great. 726 00:32:01,252 --> 00:32:02,185 I'm making some doughnuts. 727 00:32:02,253 --> 00:32:03,587 You gonna fry the doughnut 728 00:32:03,654 --> 00:32:04,988 or you're gonna bake the doughnut? 729 00:32:04,990 --> 00:32:06,723 - Gotta fry the doughnut. - I agree. 730 00:32:06,725 --> 00:32:08,258 The people who do the best at the Chopped 731 00:32:08,326 --> 00:32:10,527 dessert round are the parents of children. 732 00:32:10,529 --> 00:32:11,795 [laughter] 733 00:32:11,797 --> 00:32:13,263 People who have to come up with dessert 734 00:32:13,331 --> 00:32:15,799 on the fly when they didn't plan for one 735 00:32:15,866 --> 00:32:16,933 and they got a screaming, 736 00:32:16,935 --> 00:32:18,468 - say, eight kids. - Yes. 737 00:32:18,536 --> 00:32:20,070 Screaming for a sweet treat. 738 00:32:20,137 --> 00:32:21,605 But they love fries. They love milkshake. 739 00:32:21,672 --> 00:32:24,007 This is a good episode for them to watch. 740 00:32:24,009 --> 00:32:25,675 Chef Emme, how are you doing over there? 741 00:32:25,677 --> 00:32:27,611 I am doing well. 742 00:32:27,678 --> 00:32:28,946 How about you, Jackie? 743 00:32:29,013 --> 00:32:30,814 Coming along. 744 00:32:30,816 --> 00:32:33,683 Cacao nibs are very bitter, but I love to use them 745 00:32:33,685 --> 00:32:35,618 in desserts to add some balance 746 00:32:35,620 --> 00:32:37,654 to the overall dish. 747 00:32:37,721 --> 00:32:40,824 I blanch them to get that initial bitterness off. 748 00:32:40,891 --> 00:32:42,826 Is there powdered sugar around here? 749 00:32:42,893 --> 00:32:45,562 And then I toss them in powdered sugar 750 00:32:45,564 --> 00:32:47,163 and fry them. 751 00:32:47,165 --> 00:32:49,433 Just be careful 'cause this got excess liquid. 752 00:32:52,770 --> 00:32:55,439 The tart cherries and the cocoa nibs, 753 00:32:55,506 --> 00:32:57,307 they don't bring any sweetness 754 00:32:57,309 --> 00:32:58,909 to the party, so you're gonna have 755 00:32:58,976 --> 00:33:01,311 to figure out a balance of sweetness with those two. 756 00:33:01,379 --> 00:33:03,246 [Emme] I wanna make a cherry salsa. 757 00:33:03,248 --> 00:33:05,849 So I add some lime juice, 758 00:33:05,916 --> 00:33:08,451 mint, and agave. 759 00:33:08,453 --> 00:33:10,253 My doughnut batter is looking amazing, 760 00:33:10,321 --> 00:33:11,588 and now I just gotta get them 761 00:33:11,655 --> 00:33:13,657 in the deep fryer. 762 00:33:13,724 --> 00:33:15,926 But Jackie is already using 763 00:33:15,993 --> 00:33:18,028 both baskets of the deep fryer. 764 00:33:20,598 --> 00:33:22,932 [Ted] Seven minutes remaining, Chefs. 765 00:33:22,934 --> 00:33:25,201 Heard. The clock is ticking. 766 00:33:25,203 --> 00:33:26,470 I need to get the doughnut batter 767 00:33:26,537 --> 00:33:28,271 in the fryer like right now. 768 00:33:28,273 --> 00:33:30,073 [Scott] It's gonna take at least six to seven minutes 769 00:33:30,141 --> 00:33:31,608 to fry that doughnut, right? 770 00:33:31,610 --> 00:33:33,777 I mean, she... She's gotta get in there. 771 00:33:39,016 --> 00:33:41,018 [upbeat music playing] 772 00:33:41,085 --> 00:33:42,152 It's that clock. 773 00:33:42,154 --> 00:33:43,486 I can like literally feel 774 00:33:43,488 --> 00:33:46,289 this slipping away from my fingers. 775 00:33:46,357 --> 00:33:48,025 I need to get my doughnuts in the fryer, 776 00:33:48,092 --> 00:33:51,428 but Jackie is using both baskets. 777 00:33:51,495 --> 00:33:53,563 I decided that I'm gonna fry my doughnuts 778 00:33:53,565 --> 00:33:55,032 at my station. 779 00:33:55,099 --> 00:33:56,767 It's not ideal, 780 00:33:56,834 --> 00:33:58,235 because with the fryer, 781 00:33:58,302 --> 00:34:00,504 they'd be so much more stable, 782 00:34:00,571 --> 00:34:03,306 but I don't have time to wait. 783 00:34:03,374 --> 00:34:06,243 [Scott] These two chefs, it's too close to call. 784 00:34:06,310 --> 00:34:09,046 The winner is gonna win because of this round. 785 00:34:09,113 --> 00:34:10,580 It's that tight right now. 786 00:34:10,648 --> 00:34:11,915 Five minutes left to go, chefs. 787 00:34:11,982 --> 00:34:14,317 [Jakie] Let me check my ice cream. 788 00:34:14,385 --> 00:34:16,353 Looking great. Looking great. 789 00:34:16,420 --> 00:34:19,689 It looks beautiful, velvety, perfect. 790 00:34:19,691 --> 00:34:22,492 So now I start folding in my sweet potato fries 791 00:34:22,560 --> 00:34:24,227 to add some texture. 792 00:34:24,229 --> 00:34:26,229 I wanna incorporate my Latin American flavors 793 00:34:26,231 --> 00:34:29,966 into my doughnut, so I grab my cacao nibs 794 00:34:30,034 --> 00:34:31,968 and grind them with some chilis 795 00:34:32,036 --> 00:34:34,170 to toss with cinnamon and sugar, 796 00:34:34,172 --> 00:34:36,840 and then I'm gonna toss and coat my doughnuts in that. 797 00:34:36,842 --> 00:34:39,509 I'm calling it a mole sugar 'cause it reminds me 798 00:34:39,511 --> 00:34:41,378 of the Mexican mole. 799 00:34:43,247 --> 00:34:45,181 We're under two minutes on the clock, Chefs. 800 00:34:45,183 --> 00:34:47,383 A little chili 'cause I love chili. 801 00:34:47,385 --> 00:34:50,253 I have to bring the heat, so I grab the cayenne pepper 802 00:34:50,255 --> 00:34:52,856 but I realize I don't wanna overdo it. 803 00:34:52,923 --> 00:34:55,325 I'm taking notes from the judges 804 00:34:55,392 --> 00:34:57,060 and I am editing myself, 805 00:34:57,062 --> 00:34:59,462 so leave that aside. 806 00:34:59,464 --> 00:35:02,265 This will be for my ice cream. 807 00:35:02,333 --> 00:35:05,268 I decide to make a really great raspberry 808 00:35:05,336 --> 00:35:07,404 toaster pastry coulis. 809 00:35:07,471 --> 00:35:10,540 I do want the toaster pastry chunks in there, 810 00:35:10,608 --> 00:35:12,275 so I just use a hand blender. 811 00:35:12,343 --> 00:35:14,010 Come on. Let's finish strong. 812 00:35:14,012 --> 00:35:15,145 [Maneet] Feeling the pressure? 813 00:35:15,212 --> 00:35:17,013 I'm feeling the pressure. 814 00:35:17,015 --> 00:35:18,482 I take the toaster pastry 815 00:35:18,549 --> 00:35:20,217 and I blend it with some cream, 816 00:35:20,284 --> 00:35:21,618 and then I fold it 817 00:35:21,620 --> 00:35:23,953 into some fresh whipped cream. 818 00:35:23,955 --> 00:35:25,155 Come on, guys. 819 00:35:25,157 --> 00:35:26,623 [Scott] Let's go, Chefs. 820 00:35:26,625 --> 00:35:29,559 Ten, nine, eight, 821 00:35:29,627 --> 00:35:31,427 seven, six, 822 00:35:31,429 --> 00:35:33,363 five, four, 823 00:35:33,365 --> 00:35:37,100 three, two, one. 824 00:35:37,168 --> 00:35:38,235 Time's up. 825 00:35:38,302 --> 00:35:40,137 - Good finish. - [applause] 826 00:35:41,472 --> 00:35:42,939 [Scott] Good job, Chefs. 827 00:35:46,177 --> 00:35:48,311 [Jakie] Overall, I'm really happy with my ice cream. 828 00:35:48,379 --> 00:35:50,313 That was like my main thing, I really wanted to make sure 829 00:35:50,381 --> 00:35:51,581 it tasted good. 830 00:35:51,583 --> 00:35:54,117 So we'll see what happens. 831 00:35:54,185 --> 00:35:56,119 I think I've been able to bring that love of fries 832 00:35:56,187 --> 00:35:58,254 and shake, that like crunchy and creamy, 833 00:35:58,256 --> 00:35:59,522 sweet and salty 834 00:35:59,524 --> 00:36:01,591 throughout the whole competition, 835 00:36:01,593 --> 00:36:02,659 including the dessert. 836 00:36:02,661 --> 00:36:05,662 [intense music playing] 837 00:36:08,666 --> 00:36:10,333 Chef Emme and Chef Jackie, 838 00:36:10,335 --> 00:36:11,668 in the dessert round, 839 00:36:11,735 --> 00:36:13,336 we challenged you with milkshake-flavored 840 00:36:13,338 --> 00:36:14,737 toaster pastries, 841 00:36:14,739 --> 00:36:16,739 sweet potato waffle fries, 842 00:36:16,741 --> 00:36:19,809 frozen cherries, and cacao nibs. 843 00:36:19,811 --> 00:36:21,878 Chef Jackie, take it away. 844 00:36:21,880 --> 00:36:23,013 Hi, Judges. 845 00:36:23,080 --> 00:36:25,882 I made for you sweet potato 846 00:36:25,950 --> 00:36:28,018 waffle fry ice cream, 847 00:36:28,085 --> 00:36:31,421 raspberry, and breakfast pastry coulis, 848 00:36:31,423 --> 00:36:34,157 candied, salted cacao nibs, 849 00:36:34,159 --> 00:36:36,159 and a little bit of bourbon cherries 850 00:36:36,161 --> 00:36:37,394 on the side. 851 00:36:41,032 --> 00:36:44,300 Chef, sweet potatoes, 852 00:36:44,302 --> 00:36:47,971 bourbon, and cherries, 853 00:36:47,973 --> 00:36:50,039 they go together very well. 854 00:36:50,041 --> 00:36:51,641 They playing a song. 855 00:36:51,643 --> 00:36:53,977 But the sweet potato fries 856 00:36:54,044 --> 00:36:55,845 kind of gave it that kind of wet moisture to it. 857 00:36:55,913 --> 00:36:58,848 It's not really desirable when you eat something. 858 00:36:58,916 --> 00:37:00,583 It was just one additional step 859 00:37:00,585 --> 00:37:02,585 of either putting it back in the fryer 860 00:37:02,587 --> 00:37:03,987 or in the oven 861 00:37:03,989 --> 00:37:06,723 to get the additional crispiness, right? 862 00:37:06,725 --> 00:37:09,058 But flavor-wise, I think you have 863 00:37:09,060 --> 00:37:10,727 knocked it out of the park. 864 00:37:10,729 --> 00:37:13,463 The cacao nibs, they are crunchy. 865 00:37:13,530 --> 00:37:15,932 They give that texture that you want. 866 00:37:15,934 --> 00:37:17,400 I'm definitely feeling the milkshake 867 00:37:17,402 --> 00:37:18,868 and fries in this dish. 868 00:37:18,870 --> 00:37:22,071 I mean, you've embraced that challenge. 869 00:37:22,073 --> 00:37:24,407 They did get quite a bit of the milkshake flavor 870 00:37:24,409 --> 00:37:26,676 toasted pastries inside the ice cream itself. 871 00:37:26,744 --> 00:37:28,345 That worked really well. 872 00:37:28,412 --> 00:37:31,348 It wasn't the frosted part, it was the end bits 873 00:37:31,415 --> 00:37:34,918 which have a slight saltiness to them. 874 00:37:35,953 --> 00:37:37,954 Finally, Chef Emme. 875 00:37:37,956 --> 00:37:41,224 I made a sweet potato doughnut with mole sugar, 876 00:37:41,226 --> 00:37:43,092 cherry salsa, and a milkshake 877 00:37:43,094 --> 00:37:44,827 whipped cream for you all. 878 00:37:44,829 --> 00:37:46,563 What do you mean by mole sugar? 879 00:37:46,630 --> 00:37:48,898 I wanted to utilize the cacao nibs 880 00:37:48,933 --> 00:37:50,767 and some dry chili pepper, 881 00:37:50,834 --> 00:37:53,236 and I mixed it up with cinnamon and the sugar, 882 00:37:53,238 --> 00:37:56,773 and that's what is covering the fried doughnut. 883 00:37:56,840 --> 00:37:58,775 - The doughnut's wonderful. - Thank you. 884 00:37:58,842 --> 00:38:01,444 [Scott] There's a great texture on the interior. 885 00:38:01,446 --> 00:38:04,114 I mean, you really nurtured the cook on that doughnut, 886 00:38:04,181 --> 00:38:06,649 - and you could see it. - Thank you. 887 00:38:06,651 --> 00:38:08,251 So if my eyes were closed 888 00:38:08,319 --> 00:38:10,320 and someone said, "Tell me what these flavors are." 889 00:38:10,322 --> 00:38:12,989 I would say, "This is a vanilla milkshake." 890 00:38:13,023 --> 00:38:15,125 You know, some sweet, sweet potato fries. 891 00:38:15,192 --> 00:38:16,659 When it comes to the challenge 892 00:38:16,661 --> 00:38:19,462 of milkshake and fries, it's there. 893 00:38:19,464 --> 00:38:21,464 I love it. 894 00:38:21,466 --> 00:38:22,666 The frozen cherries, 895 00:38:22,733 --> 00:38:25,068 I think they are used beautifully. 896 00:38:25,135 --> 00:38:28,271 The mint works very well. 897 00:38:28,339 --> 00:38:30,273 You both have done an incredible job on this one. 898 00:38:30,275 --> 00:38:31,675 Thank you. 899 00:38:31,742 --> 00:38:33,143 You guys are cooking at such a great level 900 00:38:33,210 --> 00:38:34,678 that we're gonna have to nitpick. 901 00:38:34,745 --> 00:38:36,546 So I will say that the cream, 902 00:38:36,548 --> 00:38:38,381 I feel like it's slightly overwhipped. 903 00:38:40,217 --> 00:38:43,153 [Ted] Okay. You both brought a lot of talent to the table, 904 00:38:43,220 --> 00:38:46,356 but the judges can pick only one champ. 905 00:38:46,423 --> 00:38:47,624 Thank you, Chefs. 906 00:38:53,030 --> 00:38:56,499 I have to say this was a really great competition 907 00:38:56,567 --> 00:38:59,836 with two very strong chefs, both of them. 908 00:38:59,838 --> 00:39:02,639 And that is the problem because it makes our job 909 00:39:02,706 --> 00:39:04,374 so much tougher. 910 00:39:04,441 --> 00:39:07,310 I think it really came down to the very tiny differences 911 00:39:07,378 --> 00:39:10,046 - between the two. - Emme started off very strong. 912 00:39:10,048 --> 00:39:13,516 Her kibbe was texturally delightful 913 00:39:13,518 --> 00:39:16,586 but also the spices that she added in. 914 00:39:16,653 --> 00:39:19,188 But the crema really could stand up next to the kibbe. 915 00:39:19,190 --> 00:39:20,723 I would have liked her to see her 916 00:39:20,725 --> 00:39:22,792 not be so afraid of that strawberry. 917 00:39:22,794 --> 00:39:25,061 And Jackie's sauce was dynamite. 918 00:39:25,129 --> 00:39:27,263 Her use of the Thai basil, like she was good 919 00:39:27,331 --> 00:39:29,332 at always making sure that one of those ingredients 920 00:39:29,400 --> 00:39:30,400 was really a superstar. 921 00:39:30,402 --> 00:39:31,401 And that Thai basil 922 00:39:31,403 --> 00:39:33,202 was that in the first round. 923 00:39:33,204 --> 00:39:35,004 [Scott] I liked the pivot 924 00:39:35,072 --> 00:39:36,939 from a gnocchi to a hushpuppy. 925 00:39:36,941 --> 00:39:39,576 Unfortunately, they were completely undercooked. 926 00:39:41,078 --> 00:39:42,412 And Chef Jackie, I think the biggest thing 927 00:39:42,479 --> 00:39:43,813 that surprised us in the second round 928 00:39:43,881 --> 00:39:45,014 was that it was like she got 929 00:39:45,082 --> 00:39:46,383 her feet underneath her. 930 00:39:47,885 --> 00:39:49,419 The way she fried that chicken, 931 00:39:49,421 --> 00:39:51,087 it was perfectly fried. 932 00:39:51,155 --> 00:39:52,822 The sauce she made with the corn ice cream, 933 00:39:52,890 --> 00:39:55,158 with the chipotle, it's like that was beautiful, 934 00:39:55,225 --> 00:39:56,826 smooth, and made sense. 935 00:39:56,894 --> 00:39:59,629 There were some problems with the pureed potato. 936 00:39:59,631 --> 00:40:00,963 She didn't have enough fat in it, 937 00:40:00,965 --> 00:40:02,565 didn't have enough liquid. 938 00:40:02,567 --> 00:40:04,367 So that was a little... a little pasty to your point, 939 00:40:04,435 --> 00:40:07,237 like wallpaper paste. 940 00:40:07,304 --> 00:40:10,240 I absolutely loved what Emme did. 941 00:40:10,307 --> 00:40:13,176 Her chicken version of a lomo saltado. 942 00:40:13,178 --> 00:40:16,045 Usually it is sauteed along with fries. 943 00:40:16,047 --> 00:40:18,047 Given that it was milkshake and fries, 944 00:40:18,049 --> 00:40:20,316 - it was incredible. - [Darnell] She gave us 945 00:40:20,384 --> 00:40:21,717 the milkshake, but the question is 946 00:40:21,719 --> 00:40:23,719 did she give us that milkshake too early? 947 00:40:23,721 --> 00:40:25,254 But then the skin on the chicken, 948 00:40:25,256 --> 00:40:27,724 it was so stringy, it was so uncrispy, 949 00:40:27,791 --> 00:40:29,192 'cause she put the sauce on top of it. 950 00:40:29,259 --> 00:40:31,461 Like, those were the mishaps that she had. 951 00:40:32,796 --> 00:40:34,464 So you got this? 952 00:40:34,466 --> 00:40:36,433 [intense music playing] 953 00:40:38,135 --> 00:40:39,602 - I think we got this. - All right. 954 00:40:39,604 --> 00:40:42,605 [intense music playing] 955 00:40:46,076 --> 00:40:48,211 I really hope that the overall flavors 956 00:40:48,278 --> 00:40:50,480 will triumph over technicalities 957 00:40:50,547 --> 00:40:52,615 and I'll win. 958 00:40:52,617 --> 00:40:54,484 [Emme] I'm super proud of myself for getting 959 00:40:54,551 --> 00:40:56,486 through all three rounds. 960 00:40:56,553 --> 00:40:59,188 I'm like so close, I can like smell it. 961 00:40:59,190 --> 00:41:02,258 [intense music playing] 962 00:41:07,598 --> 00:41:09,665 [Ted] Chef Jackie, 963 00:41:09,667 --> 00:41:11,467 you've been chopped. Judges. 964 00:41:11,469 --> 00:41:13,302 Chef Jackie, in your appetizer round, 965 00:41:13,304 --> 00:41:16,005 you gave us a sauce that we absolutely loved, 966 00:41:16,007 --> 00:41:18,541 but the gnocchi that turned into a hushpuppy 967 00:41:18,609 --> 00:41:19,809 just was undercooked. 968 00:41:19,877 --> 00:41:22,144 In your dessert round, the sweet potato 969 00:41:22,146 --> 00:41:23,546 waffle fries got a little soggy 970 00:41:23,614 --> 00:41:25,281 inside your ice cream. 971 00:41:25,349 --> 00:41:27,584 And so we have to chop you. 972 00:41:28,619 --> 00:41:29,752 Thank you, Chef. 973 00:41:29,820 --> 00:41:31,287 - [applause] - Thank you. 974 00:41:31,289 --> 00:41:33,956 I came on here to mainly challenge myself, 975 00:41:33,958 --> 00:41:37,126 so I still feel like I'm a champion. 976 00:41:39,497 --> 00:41:41,497 That means, Chef Emme Collins, 977 00:41:41,499 --> 00:41:43,766 that you are the Chopped Champion. 978 00:41:43,768 --> 00:41:45,101 You can celebrate by cashing 979 00:41:45,103 --> 00:41:47,169 your $10,000 check. 980 00:41:47,171 --> 00:41:48,638 - Congratulations. - [applause] 981 00:41:48,705 --> 00:41:50,073 Thank you. 982 00:41:50,107 --> 00:41:53,175 I'm so excited to tell my kids. 983 00:41:53,177 --> 00:41:55,645 Staying true to myself, my roots, 984 00:41:55,647 --> 00:41:58,515 really got me here as the Chopped Champion.