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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
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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.
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00:00:25,592 --> 00:00:27,259
- You got this.
- [Ted] Three, two, one.
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00:00:27,261 --> 00:00:28,593
I'm feeling the pressure.
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00:00:28,595 --> 00:00:30,796
Time's up.
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00:00:30,798 --> 00:00:33,598
Four strong contenders
are ready to go.
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00:00:33,633 --> 00:00:37,102
[dramatic music playing]
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00:00:37,104 --> 00:00:39,037
[Alex] I'm a Cali boy at heart
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00:00:39,039 --> 00:00:41,774
but I know a thing or two
about shakes and fries.
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00:00:41,841 --> 00:00:43,775
Anything can be a French fry.
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00:00:43,777 --> 00:00:45,911
I'm very particular
with my milkshake.
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00:00:45,978 --> 00:00:48,113
No spoon.
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00:00:48,115 --> 00:00:49,381
Straw only.
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00:00:49,449 --> 00:00:52,050
Elevating classics is what I do.
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00:00:52,052 --> 00:00:54,586
I'm the chef owner of Bread Head
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00:00:54,588 --> 00:00:56,388
in Los Angeles, California.
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00:00:56,456 --> 00:01:01,026
I worked at a Michelin Star
restaurant for four years.
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I'm gonna take this one home.
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00:01:07,533 --> 00:01:09,668
[Jackie]
Don't let my size fool you.
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00:01:09,735 --> 00:01:13,705
I am a sous chef
at La Calenda in Napa Valley.
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00:01:13,739 --> 00:01:18,410
La Calenda is focused
on all the regions of Mexico.
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I was a pastry chef
for almost 10 years.
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Milkshakes and French fries
means there's a lot of versatility
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00:01:24,884 --> 00:01:27,119
with what I can do with that
sweet and salty combination.
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Here we go.
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00:01:29,889 --> 00:01:32,224
I'm ready to win this thing.
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00:01:35,028 --> 00:01:37,096
[Nico] I'm ready to see
these baskets.
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00:01:37,163 --> 00:01:39,765
Put the competition
in the caskets. [laughs]
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I'm a private chef
at St. Louis, Missouri.
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My food is fun, creative,
looks great, like me.
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My reputation is growing
to St. Louis.
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I've been recognized as Feast
Magazine as rising stars.
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This combination of shale
and fries? Man, I'm ready.
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Competition?
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What competition?
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Let's go.
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00:02:03,356 --> 00:02:06,492
[Emme] I'm somebody who
thrives no matter what.
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00:02:06,559 --> 00:02:09,161
I am a private chef
in Seattle, Washington.
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00:02:09,228 --> 00:02:12,564
I'm bringing to the table
big soulful flavors.
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00:02:12,632 --> 00:02:15,901
That is my style,
my Brazilian flavors.
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00:02:15,903 --> 00:02:17,569
I have three kids at home,
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00:02:17,571 --> 00:02:19,838
and my kids love
shakes and fries.
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00:02:19,840 --> 00:02:22,707
And so I'm super excited about
the shakes and fries theme.
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Shakes and fries
are like dinner at my house.
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00:02:25,379 --> 00:02:28,614
I've got so much practice
back home that I got this.
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- [Ted] Hello, Chefs.
- Hey, Chef.
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- [all] Hello, Ted.
- Who's hungry for some
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00:02:35,454 --> 00:02:37,856
- milkshakes and French fries?
- I'm starving.
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[Emme] Definitely.
I'm right here.
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We're going to get shake
and fry themed ingredients
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- in every basket.
- Yeah.
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00:02:43,796 --> 00:02:45,731
- Nice.
- [Alex] Shakes and fries
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is the best combination.
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It's very nostalgic.
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00:02:48,935 --> 00:02:51,069
We've had a lot of milkshakes
growing up.
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00:02:51,071 --> 00:02:54,739
The soda shop superstar
and the king of comfort food
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sides take the spotlight.
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00:02:56,743 --> 00:02:59,077
- What do you think?
- I love it.
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- Ready?
- Let's do this thing.
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00:03:01,348 --> 00:03:05,150
[suspenseful music playing]
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00:03:05,218 --> 00:03:07,886
[Ted] Please open up your
appetizer baskets.
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00:03:07,954 --> 00:03:10,289
You've got a strawberry
cheesecake milkshake
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00:03:10,356 --> 00:03:12,558
and frozen French fries.
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00:03:12,625 --> 00:03:15,427
[chuckles] Super loaded.
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00:03:15,429 --> 00:03:19,030
Craziest milkshake
that I ever seen. Yay.
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00:03:19,032 --> 00:03:21,900
Milkshakes and fries
are just the dynamic duo.
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00:03:21,902 --> 00:03:24,970
Saltiness, sweet.
Hot, cold.
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00:03:24,972 --> 00:03:26,471
What is there not to love?
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00:03:27,240 --> 00:03:28,640
Meatloaf mix?
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00:03:28,642 --> 00:03:30,442
[Ted]
Thai basil and meatloaf mix
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00:03:30,444 --> 00:03:31,977
are the supporting players.
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00:03:32,044 --> 00:03:34,579
- [Alex chuckles]
- Yo, this is crazy.
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00:03:34,581 --> 00:03:35,647
This is a tricky basket.
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00:03:35,649 --> 00:03:38,383
[Ted] Twenty minutes.
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00:03:38,451 --> 00:03:39,384
Time starts now.
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00:03:39,452 --> 00:03:42,421
[upbeat music playing]
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00:03:43,789 --> 00:03:45,324
Maneet and Scott, you are joined
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by a very special guest judge,
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00:03:47,194 --> 00:03:49,995
a bonified king of comfort food,
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00:03:49,997 --> 00:03:52,130
Chef Darnell Ferguson.
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00:03:52,198 --> 00:03:55,667
Why do milkshakes and French
fries go so great together?
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00:03:55,669 --> 00:03:57,135
Opposites attract in food.
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00:03:57,137 --> 00:03:58,737
And it's like the best
of both worlds.
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00:03:58,804 --> 00:04:02,407
Sweet and savory, creamy
and crunchy, go well together.
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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.
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00:04:34,207 --> 00:04:38,010
I'm making pan-fried meatball
with a French fried potato
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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.
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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.
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00:04:53,160 --> 00:04:54,693
The textures, the temperatures,
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00:04:54,760 --> 00:04:56,962
the salty, the sweet.
There's a lot to play with
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00:04:57,029 --> 00:04:58,963
inside this basket.
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00:04:58,998 --> 00:05:01,099
[Emme] I love the shake
and fry themes
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00:05:01,101 --> 00:05:03,168
because it reminds me
of my kids.
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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.
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00:05:11,578 --> 00:05:13,778
I don't wanna make
a sweet appetizer
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00:05:13,780 --> 00:05:16,515
so I decided that I'm going
to make a kibbe frito
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00:05:16,582 --> 00:05:19,384
with a spicy milkshake crema.
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00:05:19,386 --> 00:05:24,389
A kibbe is a beef croquette
that we eat a lot in Brazil.
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00:05:24,457 --> 00:05:27,392
I'm gonna use my frozen
French fries
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00:05:27,460 --> 00:05:30,796
so that it can be
like a binding agent.
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00:05:30,863 --> 00:05:33,264
Staying true
to my Brazilian flavors.
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00:05:33,266 --> 00:05:35,266
Trying to make sure
that really shines in here.
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00:05:35,268 --> 00:05:38,270
[suspenseful music playing]
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00:05:39,872 --> 00:05:42,273
[Nico] Strawberry cheesecake
milkshake.
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00:05:42,275 --> 00:05:43,942
What?
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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.
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00:05:47,547 --> 00:05:50,615
How do I use this?
I have no clue.
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00:05:50,617 --> 00:05:54,886
All I know is I'm just gonna
turn these frozen potatoes
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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.
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00:06:01,862 --> 00:06:03,061
Let me just work with it."
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00:06:06,399 --> 00:06:09,334
My first memories
of having shakes and fries
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00:06:09,336 --> 00:06:11,803
really have to do with me
coming to the United States.
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00:06:11,805 --> 00:06:14,205
They obviously have shakes
and fries in Mexico,
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00:06:14,207 --> 00:06:16,608
but coming here,
it's a whole new ballpark.
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00:06:16,610 --> 00:06:18,476
[whirring]
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00:06:18,478 --> 00:06:20,946
- I see you're doing gnocchi.
- Are you?
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00:06:21,013 --> 00:06:22,881
- [Nico] I'm trying.
- Oh, same thing.
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00:06:22,883 --> 00:06:26,485
So with the French fries,
I think gnocchi
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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.
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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.
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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.