1
00:00:01,034 --> 00:00:02,034
[Christian] The house
always wins.
2
00:00:02,036 --> 00:00:03,068
Let's prove it wrong.
3
00:00:03,070 --> 00:00:04,703
Ooh, yeah!
You're gonna like that.
4
00:00:06,272 --> 00:00:07,606
[all exclaiming]
5
00:00:07,673 --> 00:00:10,943
[Ted] Chopped has always
been the ultimate culinary gamble.
6
00:00:10,945 --> 00:00:12,677
Oh, yeah, baby.
7
00:00:12,679 --> 00:00:16,081
[Ted] But this tournament gives competitors
control of the game like never before.
8
00:00:16,083 --> 00:00:17,916
[man] Hell yeah.
If there's something I can
9
00:00:17,918 --> 00:00:20,219
switch out to roll the
dice on, I'm gonna do it.
10
00:00:20,221 --> 00:00:21,920
Big money, big money, big money!
11
00:00:21,922 --> 00:00:23,822
[man] About to get
a new food truck, baby.
12
00:00:23,824 --> 00:00:24,957
What's up? Let's go!
13
00:00:24,959 --> 00:00:26,759
[Ted] Let's see what you've got.
14
00:00:26,761 --> 00:00:28,160
Boomshakalaka!
15
00:00:28,162 --> 00:00:29,461
Oh!
16
00:00:29,463 --> 00:00:31,230
The lights are bright
and the stakes are high.
17
00:00:31,232 --> 00:00:33,699
Minimum of $25,000
for the winner.
18
00:00:35,101 --> 00:00:37,036
- You telling us there could be more?
- I am.
19
00:00:37,038 --> 00:00:38,070
[inhales]
20
00:00:38,872 --> 00:00:40,105
Come on, lady luck!
21
00:00:40,107 --> 00:00:42,074
- It's still Chopped.
- [straining]
22
00:00:42,076 --> 00:00:43,275
[Ted] It's still brutal.
23
00:00:43,277 --> 00:00:44,209
This is crazy, dude.
24
00:00:44,211 --> 00:00:45,344
[Ted] It's harder than ever.
25
00:00:45,346 --> 00:00:46,879
[Kaleena] Go, go, go, go,
go, go, go, go.
26
00:00:46,881 --> 00:00:48,213
You feeling lucky?
27
00:00:48,215 --> 00:00:49,281
Yes! Get it! [laughs]
28
00:00:49,283 --> 00:00:51,250
[Ted] Let the good times roll.
29
00:00:51,252 --> 00:00:52,551
[man] Ooh, Lord, have mercy!
30
00:00:54,421 --> 00:00:57,022
[Zane] I'm a huge risk-taker
in the kitchen.
31
00:00:57,024 --> 00:00:59,858
[Graham] I'm not someone who's
scared to take a gamble.
32
00:00:59,860 --> 00:01:02,094
[Kaleena] I don't think you
can be successful
33
00:01:02,096 --> 00:01:04,430
without taking big risks
in the kitchen.
34
00:01:04,432 --> 00:01:06,465
[Monique] If you play it safe,
you're not living at all.
35
00:01:08,635 --> 00:01:11,603
What I serve, it's my
personality on a plate.
36
00:01:11,605 --> 00:01:13,739
Hold on a second.
37
00:01:13,741 --> 00:01:16,141
I gotta shake it out
a little bit.
38
00:01:16,143 --> 00:01:19,278
My style of cooking,
it's everything that just
39
00:01:19,280 --> 00:01:21,413
brings me happiness
and brings me joy.
40
00:01:21,415 --> 00:01:24,917
I've cooked for 300, 500
people. I've cooked for celebrities.
41
00:01:24,919 --> 00:01:27,953
If I can do that,
I can do anything.
42
00:01:30,490 --> 00:01:32,424
[Kaleena] Every time you have
an event, it's a chance.
43
00:01:32,426 --> 00:01:33,992
Every dinner service
is a chance.
44
00:01:35,895 --> 00:01:39,431
I'm the executive chef at the
Thompson Hotel in Seattle.
45
00:01:39,433 --> 00:01:41,934
I've been cooking
for about 16 years.
46
00:01:41,936 --> 00:01:43,368
Just been trained to move fast.
47
00:01:43,436 --> 00:01:46,505
So I'm gonna be able to handle
anything that gets thrown my way.
48
00:01:49,008 --> 00:01:51,310
[Zane] I grew up
in the Ozarks in Arkansas.
49
00:01:51,312 --> 00:01:54,012
I make Italian food
with farm-to-table ingredients
50
00:01:54,014 --> 00:01:56,482
that stem from my heritage.
51
00:01:56,484 --> 00:01:58,283
Just how Grandma made it.
52
00:01:58,285 --> 00:02:00,652
Growing up, hunting was
definitely a part of our life.
53
00:02:00,654 --> 00:02:02,387
And every holiday,
we would always make
54
00:02:02,389 --> 00:02:05,424
a Bolognese out
of rabbit, or squirrel.
55
00:02:05,426 --> 00:02:06,892
I'm a huge risk-taker.
56
00:02:06,894 --> 00:02:10,662
I'm a level 10 on competitiveness,
and I am here to win.
57
00:02:10,664 --> 00:02:13,732
[Graham] My biggest strength
is my willingness to take risks.
58
00:02:15,735 --> 00:02:18,203
I worked in some
of the finest restaurants
59
00:02:18,205 --> 00:02:22,307
in South America, Central
America, all over the United States.
60
00:02:22,309 --> 00:02:24,543
I'm bringing my knowledge,
my experience,
61
00:02:24,545 --> 00:02:27,446
in addition to an amazing
mustache, to this competition.
62
00:02:27,448 --> 00:02:30,449
There's a lot at stake here
and I'm planning on taking it all.
63
00:02:37,524 --> 00:02:40,425
[Ted] You have made it
to Chopped Casino Royale!
64
00:02:40,427 --> 00:02:41,693
Welcome, Chefs.
65
00:02:41,695 --> 00:02:43,662
- Hello, thank you!
- Thank you, Ted, you're looking sharp.
66
00:02:43,664 --> 00:02:45,063
Why, thank you.
67
00:02:45,065 --> 00:02:48,634
In this tournament, the competitors
have more power than ever.
68
00:02:48,636 --> 00:02:49,701
New house rules.
69
00:02:49,703 --> 00:02:51,470
When you open
your mystery baskets,
70
00:02:51,472 --> 00:02:54,873
you don't have to accept
the hand you've been dealt.
71
00:02:54,875 --> 00:02:56,508
- Whoa.
- Yes.
72
00:02:56,510 --> 00:02:58,677
[Ted] You can decide to ditch
an ingredient
73
00:02:58,679 --> 00:03:02,047
for the chance to pick another
by the roll of the dice.
74
00:03:02,049 --> 00:03:04,883
And there are some
insanely lucky
75
00:03:04,885 --> 00:03:08,453
and unlucky ingredients
under those golden cloches.
76
00:03:08,455 --> 00:03:10,189
Even numbers bring good luck.
77
00:03:10,990 --> 00:03:12,858
Odd numbers, bad.
78
00:03:14,360 --> 00:03:16,662
- Got it?
- [all] Got it.
79
00:03:16,664 --> 00:03:20,966
The winner scores a spot in
the Casino Royale grand finale.
80
00:03:20,968 --> 00:03:24,937
$25,000 is
the minimum jackpot there.
81
00:03:24,939 --> 00:03:26,805
- You telling us there could be more?
- I am.
82
00:03:26,807 --> 00:03:28,140
Whoa!
83
00:03:28,142 --> 00:03:29,741
[Ted] Baskets first.
84
00:03:33,446 --> 00:03:35,113
Open them up!
85
00:03:36,449 --> 00:03:38,217
[laughing]
86
00:03:38,219 --> 00:03:41,153
[Ted] And here are
the appetizer ingredients.
87
00:03:41,155 --> 00:03:42,955
Caviar parfait.
88
00:03:42,957 --> 00:03:45,390
I don't know what
the hell this is. [laughs]
89
00:03:45,392 --> 00:03:46,992
[Zane] Mmm. It's good.
90
00:03:46,994 --> 00:03:48,493
[Ted] Purple spinach.
91
00:03:48,495 --> 00:03:50,596
All righty.
92
00:03:50,598 --> 00:03:52,297
[Ted] Spicy pickle potato chips.
93
00:03:52,765 --> 00:03:53,732
Oh, my gosh.
94
00:03:54,467 --> 00:03:56,535
[laughs] Smoked rattlesnake.
95
00:03:56,537 --> 00:03:58,470
[Ted] And smoked rattlesnake.
96
00:03:58,472 --> 00:03:59,871
All right.
97
00:03:59,873 --> 00:04:02,274
Smoked rattlesnake,
no thank you.
98
00:04:02,276 --> 00:04:03,976
This is not an ingredient
I wanna work with.
99
00:04:03,978 --> 00:04:05,677
Who wants to gamble?
100
00:04:05,679 --> 00:04:06,945
Hmm.
101
00:04:06,947 --> 00:04:08,814
Uh, I'll...
I'll take a gamble.
102
00:04:08,816 --> 00:04:09,881
I'll keep it unchanged.
103
00:04:09,883 --> 00:04:11,717
- I'll take it the way it is.
- [Ted] You will?
104
00:04:11,719 --> 00:04:12,985
[Graham] Yep.
105
00:04:12,987 --> 00:04:14,820
- Chef Monique?
- I'm gonna gamble.
106
00:04:15,421 --> 00:04:16,588
The action's over here.
107
00:04:18,091 --> 00:04:20,125
[Monique] As a chef,
you have to take chances.
108
00:04:20,127 --> 00:04:22,728
We can play it safe,
but there's no fun in that.
109
00:04:22,730 --> 00:04:24,663
All right, Chef Zane,
what are you swapping out?
110
00:04:24,665 --> 00:04:26,765
I'm swapping out
the smoked rattlesnake.
111
00:04:26,767 --> 00:04:28,767
- Let's roll them.
- All right, Chef, let's go.
112
00:04:28,769 --> 00:04:30,469
[all cheering]
113
00:04:30,471 --> 00:04:31,803
[Christian] All right, Zane,
let it roll.
114
00:04:31,805 --> 00:04:32,838
[Ted] Whoa!
115
00:04:34,207 --> 00:04:35,774
All right, Chef Zane,
you got a seven
116
00:04:35,776 --> 00:04:38,176
which is an unlucky number
in this case.
117
00:04:38,178 --> 00:04:39,544
So we go to the cloches.
118
00:04:44,651 --> 00:04:45,784
- All right.
- Ooh.
119
00:04:45,786 --> 00:04:47,219
- Oh.
- Yeah.
120
00:04:47,221 --> 00:04:48,553
[Ted] Duck tongues.
121
00:04:48,555 --> 00:04:49,788
[Zane] I feel like
my gamble paid off.
122
00:04:49,790 --> 00:04:51,123
I've shot a few ducks in my day.
123
00:04:51,125 --> 00:04:52,190
- [Ted] Chef Monique?
- Yes.
124
00:04:52,192 --> 00:04:54,526
What're you, uh, kicking
to the curb here?
125
00:04:54,528 --> 00:04:55,661
The rattlesnake.
126
00:04:55,663 --> 00:04:57,029
[Ted] Okay.
127
00:04:57,031 --> 00:04:59,698
I don't like snakes.
I don't touch no snakes.
128
00:04:59,700 --> 00:05:03,502
And I definitely have not tried no
snakes, so that's definitely going.
129
00:05:03,504 --> 00:05:05,103
- Ah! Ah!
- [Graham clapping] Here we go.
130
00:05:05,105 --> 00:05:07,039
- Oh, wow.
- What do we have?
131
00:05:07,041 --> 00:05:08,707
- [Ted] Four!
- [exclaims]
132
00:05:08,709 --> 00:05:10,575
[all cheering]
133
00:05:10,577 --> 00:05:11,677
[Ted] All right, lucky Monique,
134
00:05:11,679 --> 00:05:13,879
you are getting rid
of your smoked rattlesnake.
135
00:05:16,249 --> 00:05:17,349
[exhales]
136
00:05:19,719 --> 00:05:21,453
- [Ted] Japanese eggplant!
- [Monique] All right.
137
00:05:21,455 --> 00:05:23,422
- All right.
- [Ted] Matches your shirt.
138
00:05:23,424 --> 00:05:27,893
I feel good, Japanese eggplant is
something that I can make magic with.
139
00:05:27,895 --> 00:05:30,195
[Ted] Okay, everybody knows
their appetizer ingredients.
140
00:05:30,197 --> 00:05:31,263
Twenty minutes.
141
00:05:31,798 --> 00:05:33,098
Time starts now.
142
00:05:39,238 --> 00:05:42,040
So I gotta say, how much fun
is this tournament?
143
00:05:42,042 --> 00:05:45,944
We've got a whole new wrinkle that really
kind of twists up the game in an exciting way.
144
00:05:45,946 --> 00:05:48,513
Behind, coming down.
Behind, coming down.
145
00:05:48,515 --> 00:05:50,782
This is a blast.
The first time ever
146
00:05:50,784 --> 00:05:53,552
- where the contestants are able to
have any sort of say-- - Mmm-hmm.
147
00:05:53,554 --> 00:05:55,587
Whatsoever in
their basket ingredients.
148
00:05:55,589 --> 00:05:57,456
- Yes!
- This is... This is incredible.
149
00:05:57,458 --> 00:06:00,258
[Ted] I actually would have
accepted this basket myself.
150
00:06:00,260 --> 00:06:01,426
I actually think
it's a good basket.
151
00:06:01,428 --> 00:06:02,627
I don't know.
Never trust a snake.
152
00:06:03,563 --> 00:06:05,330
Rattlesnake is very stringy.
153
00:06:05,898 --> 00:06:07,165
Has a lot of bones in it.
154
00:06:07,167 --> 00:06:09,501
- Ugh.
- So these chefs need to be very careful
155
00:06:09,503 --> 00:06:12,604
- how they get the meat off of this thing.
- That's no gift.
156
00:06:12,606 --> 00:06:14,139
[Graham] Smoked rattlesnake.
157
00:06:14,141 --> 00:06:17,409
I think this is gonna be a
very fun ingredient to work with.
158
00:06:17,411 --> 00:06:19,478
And, man, is it boney.
159
00:06:19,480 --> 00:06:21,680
So I mixed it
with a chiffonade of spinach,
160
00:06:21,682 --> 00:06:25,083
egg yolks, mayonnaise,
and mustard.
161
00:06:25,085 --> 00:06:27,786
So I'm making a soft boiled
egg stuffed with caviar,
162
00:06:27,788 --> 00:06:29,688
rattlesnake, and purple spinach.
163
00:06:30,823 --> 00:06:32,924
I'm so stoked to be here.
164
00:06:32,926 --> 00:06:36,828
I wanna win Chopped because
it would mean bragging rights
165
00:06:36,830 --> 00:06:41,333
and then also, you know, it's a
decent sized chunk of change.
166
00:06:41,335 --> 00:06:43,735
Judges, we are not playing
penny-ante poker here.
167
00:06:43,737 --> 00:06:48,006
There is a minimum of $25,000
on the line in this tournament.
168
00:06:48,008 --> 00:06:51,576
I mean, $25,000 is a
tremendous amount of money.
169
00:06:51,578 --> 00:06:54,513
These chefs need
to fight for it.
170
00:06:54,515 --> 00:06:59,484
I want the $25,000 so bad,
I can feel it in my hands.
171
00:06:59,486 --> 00:07:01,052
I want everybody
to think like, "Oh, my gosh.
172
00:07:01,054 --> 00:07:03,422
Mo is so nice
and she's so sweet."
173
00:07:03,424 --> 00:07:04,990
But then I come in
like a mama bear
174
00:07:04,992 --> 00:07:06,425
and I'm just, like, scratching,
175
00:07:06,427 --> 00:07:07,859
and I'm just pawing people.
176
00:07:07,861 --> 00:07:10,362
Because I came in here to win.
Whoo!
177
00:07:10,364 --> 00:07:14,166
I am very happy that I have the
eggplant instead of the rattlesnake.
178
00:07:14,168 --> 00:07:16,701
I'm just going to season
that up with ground ginger,
179
00:07:16,703 --> 00:07:19,971
and I'm going to make a potato
chip encrusted potato cake
180
00:07:19,973 --> 00:07:23,842
with caramelized eggplants
and sautéed purple spinach.
181
00:07:24,710 --> 00:07:26,244
We got this. You got this.
182
00:07:26,246 --> 00:07:28,046
Girl, we've been through worse.
183
00:07:28,048 --> 00:07:30,682
So this caviar parfait
has hash browns, eggs,
184
00:07:30,684 --> 00:07:34,553
smoked salmon, crème fraîche,
and caviar.
185
00:07:34,555 --> 00:07:38,557
You could utilize that
hash brown, with the chips.
186
00:07:38,559 --> 00:07:41,059
I think there's
an opportunity there.
187
00:07:41,061 --> 00:07:42,427
[Monique Burns] Going good.
Doing great.
188
00:07:43,896 --> 00:07:46,331
Less than two minutes
on the clock, chefs.
189
00:07:46,333 --> 00:07:48,366
[Kaleena Bliss] All right.
190
00:07:48,368 --> 00:07:52,370
So, Zane wanted to give up his
rattlesnake and take a roll.
191
00:07:52,372 --> 00:07:54,306
And he ended up
with duck tongue.
192
00:07:54,308 --> 00:07:57,375
But duck tongues are not
the worst thing in the world.
193
00:07:57,377 --> 00:07:59,377
I've had them fried.
194
00:07:59,379 --> 00:08:00,712
Almost eat 'em like
little wings.
195
00:08:00,714 --> 00:08:02,047
Mmm-hmm. They're mini wings.
196
00:08:02,049 --> 00:08:03,748
- The problem is, they need a long cook.
- They do?
197
00:08:03,750 --> 00:08:06,151
Braised duck tongue.
198
00:08:07,086 --> 00:08:09,087
I'm from Arkansas,
I love some ducks.
199
00:08:09,089 --> 00:08:11,189
I've hunted ducks.
Been around ducks a lot.
200
00:08:11,191 --> 00:08:14,793
And I know duck tongues
definitely take a long time to cook.
201
00:08:14,795 --> 00:08:17,629
So I'm gonna quick braise
the duck tongue
202
00:08:17,631 --> 00:08:19,764
and I'm making
a duck tongue crostini
203
00:08:19,766 --> 00:08:21,733
with ricotta and caviar.
204
00:08:21,735 --> 00:08:23,602
With the purple spinach,
205
00:08:23,604 --> 00:08:26,037
my brain automatically
goes to a braised green.
206
00:08:26,039 --> 00:08:28,440
So I'm braising it
with onions, garlic,
207
00:08:28,442 --> 00:08:31,076
white wine vinegar
and some canned tomatoes.
208
00:08:31,677 --> 00:08:33,011
It's gonna be beautiful.
209
00:08:34,080 --> 00:08:35,780
[Kaleena] Uh-oh. [bleep]
210
00:08:35,782 --> 00:08:38,149
The Chopped Casino Tournament
makes me a little nervous.
211
00:08:38,151 --> 00:08:41,119
I don't have a lot of
experience gambling in casinos.
212
00:08:41,121 --> 00:08:43,622
I constantly
second guess myself.
213
00:08:43,624 --> 00:08:46,291
I have, you know,
severe anxiety issues.
214
00:08:46,293 --> 00:08:49,127
But I do also have
confidence in myself.
215
00:08:49,129 --> 00:08:50,829
Behind, behind, behind.
216
00:08:50,831 --> 00:08:53,398
So, I'm making
an orecchiette pasta
217
00:08:53,400 --> 00:08:56,401
with smoked rattlesnake
and purple spinach pesto
218
00:08:56,403 --> 00:08:58,670
with a crispy pickled
potato chip crumb.
219
00:09:00,039 --> 00:09:02,040
Kaleena, what you doing?
You feeling lucky?
220
00:09:02,042 --> 00:09:03,608
You're too quiet over there.
221
00:09:03,610 --> 00:09:06,344
I hope so. [laughs] Oh.
222
00:09:06,346 --> 00:09:08,713
I've opened smoked
rattlesnake already
223
00:09:08,715 --> 00:09:11,783
but I didn't realize there
were so many bones in it
224
00:09:11,785 --> 00:09:13,485
and I'm thinking, "Oh, God.
225
00:09:13,487 --> 00:09:14,986
What have I gotten
myself into?"
226
00:09:17,356 --> 00:09:18,990
Chefs, five minutes left
on the clock.
227
00:09:18,992 --> 00:09:21,359
You gotta get all those
ingredients going.
228
00:09:21,361 --> 00:09:22,894
[Kaleena] The judges
called five minutes
229
00:09:22,896 --> 00:09:24,996
and I start panicking.
[laughs]
230
00:09:24,998 --> 00:09:27,465
I'm thinking,
"You wanna go to the finale,
231
00:09:27,467 --> 00:09:29,100
you need to get it together."
232
00:09:29,102 --> 00:09:31,303
I do not wanna be sent home
in the first round.
233
00:09:31,305 --> 00:09:32,804
No time for this.
234
00:09:38,778 --> 00:09:40,478
I'm dealing with
a rattlesnake bone.
235
00:09:40,480 --> 00:09:42,247
And I'm panicking. [laughs]
236
00:09:42,249 --> 00:09:45,083
But I tell myself,
"Figure it out."
237
00:09:45,085 --> 00:09:47,719
So I'm thinking
there's plenty of
238
00:09:47,721 --> 00:09:49,888
smoky, briny juice
239
00:09:49,890 --> 00:09:52,757
and I'm gonna incorporate
that smoky flavor into my pesto.
240
00:09:54,093 --> 00:09:56,094
And I'm looking at this caviar,
241
00:09:56,096 --> 00:09:58,797
I'm thinking, "Okay, I've used
it in pasta sauces before,"
242
00:09:58,799 --> 00:10:01,166
so I figure it's gonna
work really well.
243
00:10:03,402 --> 00:10:05,570
All right, gotta call it.
Two minute warning, chefs.
244
00:10:05,572 --> 00:10:06,571
Get it on the plate.
245
00:10:07,974 --> 00:10:09,107
Oh, man.
246
00:10:09,109 --> 00:10:10,875
I'm feeling a little overwhelmed
247
00:10:10,877 --> 00:10:13,745
and my filling is too loose.
248
00:10:14,113 --> 00:10:15,380
[sighing]
249
00:10:15,382 --> 00:10:17,782
This is not working well for me.
250
00:10:19,585 --> 00:10:21,653
[Monique] It is extremely
crazy watching
251
00:10:21,655 --> 00:10:23,755
everybody else running around
252
00:10:23,757 --> 00:10:26,658
but I have a sense of
calmness right now.
253
00:10:26,660 --> 00:10:28,660
I feel like lady luck
is on my side.
254
00:10:28,662 --> 00:10:30,829
[Zane Dearien] I pulled my
duck tongue out of the deep fryer
255
00:10:30,831 --> 00:10:32,697
and then begin picking it
off the cartilage.
256
00:10:33,799 --> 00:10:35,133
Time's running out
257
00:10:35,200 --> 00:10:37,535
and the duck tongues are a lot
harder than I thought they'd be.
258
00:10:37,537 --> 00:10:39,004
[groaning]
259
00:10:39,839 --> 00:10:42,774
Chefs, 45 seconds on the clock.
260
00:10:42,776 --> 00:10:44,075
Woo!
261
00:10:44,077 --> 00:10:47,946
Remind me to up my anxiety
medication when I get back to town.
262
00:10:47,948 --> 00:10:50,281
My heart's racing
and I'm thinking,
263
00:10:50,283 --> 00:10:51,650
"Oh, my God.
264
00:10:51,652 --> 00:10:54,319
Don't be one of the competitors
that don't finish their plate."
265
00:10:54,321 --> 00:10:55,687
All right, guys. Here we go.
266
00:10:56,288 --> 00:10:57,689
Get those tongues.
267
00:10:57,691 --> 00:11:00,525
- Move it, chefs. Seconds to go.
- Come on, guys.
268
00:11:00,527 --> 00:11:01,926
- [Ted Allen] Ten...
- [exhales]
269
00:11:01,928 --> 00:11:04,796
- Nine, eight, seven...
- [Scott Conant] Let's go, chefs. Let's go.
270
00:11:04,798 --> 00:11:07,766
- Six, five, four...
- It's on game.
271
00:11:07,768 --> 00:11:10,502
- Three, two, one.
- [Tiffani Faison] Go, go, go.
272
00:11:10,504 --> 00:11:11,903
- Ah!
- [Ted] Time's up.
273
00:11:13,873 --> 00:11:15,607
[screams]
274
00:11:15,609 --> 00:11:19,110
- [Tiffani] All right.
- Sorry, I had to scream. I had to scream.
275
00:11:19,112 --> 00:11:22,947
I am ecstatic with myself.
276
00:11:22,949 --> 00:11:25,050
I feel like I am gonna
move to the next round.
277
00:11:27,687 --> 00:11:30,121
Chefs, you have arrived
at the chopping block.
278
00:11:30,123 --> 00:11:32,323
For your Casino Royale
appetizer round,
279
00:11:32,325 --> 00:11:36,561
your basket contained caviar
parfait, purple spinach,
280
00:11:36,563 --> 00:11:38,129
spicy pickled potato chips,
281
00:11:38,131 --> 00:11:40,198
and smoked rattlesnake.
282
00:11:40,200 --> 00:11:42,000
You had a chance to
replace an ingredient
283
00:11:42,002 --> 00:11:44,469
if you chose to roll the dice.
284
00:11:44,471 --> 00:11:45,804
Chef Lucky Monique.
285
00:11:45,806 --> 00:11:48,640
I chose to swap out
the canned rattlesnake.
286
00:11:48,642 --> 00:11:51,109
I got the Japanese eggplant.
287
00:11:51,111 --> 00:11:52,377
What I made for you today
288
00:11:52,379 --> 00:11:55,246
was a spicy pickle
encrusted potato cake
289
00:11:55,248 --> 00:11:58,216
with mascarpone garnished
with some caviar.
290
00:11:58,218 --> 00:12:00,919
I also sauteed
the purple spinach
291
00:12:00,921 --> 00:12:02,387
and Japanese eggplant.
292
00:12:03,389 --> 00:12:05,423
Chef Monique, the combination of
293
00:12:05,425 --> 00:12:06,491
the spinach and the eggplant,
294
00:12:06,493 --> 00:12:07,959
I love that together.
295
00:12:07,961 --> 00:12:10,662
It's got this beautiful
soft texture that I like.
296
00:12:10,664 --> 00:12:11,863
It shows really good cooking.
297
00:12:11,865 --> 00:12:14,499
- Thank you.
- Um, and really good instinct.
298
00:12:14,501 --> 00:12:17,068
This is like a plate of food
where you feel good.
299
00:12:17,070 --> 00:12:18,937
- [Monique] Yeah.
- When you're sitting down eating it.
300
00:12:18,939 --> 00:12:20,004
- Yeah.
- You know what I mean?
301
00:12:20,006 --> 00:12:22,540
I love the creaminess
of the eggplants.
302
00:12:22,542 --> 00:12:24,542
The one issue I have is
303
00:12:24,544 --> 00:12:26,277
you put white wine
in the spinach?
304
00:12:26,279 --> 00:12:28,446
- Yes, I did.
- [Christian Petroni] It went in a little late.
305
00:12:28,448 --> 00:12:30,749
- Mmm-hmm.
- Right? And it wasn't able to cook out.
306
00:12:30,751 --> 00:12:33,551
- Yes.
- So, it's like you're almost, like, you're eating your
307
00:12:33,553 --> 00:12:35,053
- glass of wine. Right?
- Yeah.
308
00:12:35,055 --> 00:12:38,189
- Listen depending on the day. It depends.
- [laughs] Yes.
309
00:12:38,191 --> 00:12:40,024
This potato,
I love the texture of it.
310
00:12:40,026 --> 00:12:41,359
- Yes.
- I love the approach.
311
00:12:41,361 --> 00:12:44,229
I think you can even have
personalized it a little bit, frankly.
312
00:12:44,231 --> 00:12:45,797
- [Monique] Mmm-hmm.
- [Scott] Reshaped it.
313
00:12:45,799 --> 00:12:47,565
Season the interior
a little bit more.
314
00:12:47,567 --> 00:12:49,367
Mmm. Okay.
315
00:12:49,369 --> 00:12:51,402
[Ted] Mo, why are you
competing with us?
316
00:12:51,404 --> 00:12:55,006
I'm competing because
as I have gotten older
317
00:12:55,107 --> 00:12:57,776
I have developed
a great amount of anxiety.
318
00:12:57,778 --> 00:13:00,578
Cooking just keeps me calm,
it keeps me rooted.
319
00:13:00,580 --> 00:13:03,281
So I am extremely
proud of myself.
320
00:13:03,283 --> 00:13:05,083
- [Monique] So.
- Me, too.
321
00:13:05,085 --> 00:13:06,751
Okay. Chef Monique, thank you.
322
00:13:06,753 --> 00:13:08,453
You're very welcome.
Thank you.
323
00:13:08,455 --> 00:13:11,790
Chef Graham, you decided
not to roll the dice. Why?
324
00:13:11,792 --> 00:13:13,591
I liked what was in that basket.
325
00:13:13,593 --> 00:13:14,926
That's a good answer.
326
00:13:14,928 --> 00:13:17,629
- [Scott laughs] What? All right.
- It's a really good answer.
327
00:13:17,631 --> 00:13:19,164
I think it came out all right
328
00:13:19,166 --> 00:13:21,065
and it kind of plays
into the casino theme.
329
00:13:21,067 --> 00:13:23,268
When you come to a casino
you're looking for elegance.
330
00:13:23,270 --> 00:13:25,570
So, you've got a caviar
with a soft poached egg
331
00:13:25,572 --> 00:13:28,173
that's been encrusted
with spicy potato chips
332
00:13:28,175 --> 00:13:31,843
and then the filling is made out of
purple spinach and smoked rattlesnake.
333
00:13:32,945 --> 00:13:35,580
So, this is like
an amuse-bouche.
334
00:13:35,582 --> 00:13:38,349
That first bite is just so rich.
335
00:13:38,351 --> 00:13:40,251
So decadent. I mean, bro,
336
00:13:40,253 --> 00:13:41,920
a soft poached egg.
337
00:13:41,922 --> 00:13:43,254
You got the caviar.
338
00:13:43,256 --> 00:13:47,358
I love the crunchiness and
the acid from the pickled chips.
339
00:13:47,360 --> 00:13:48,660
The egg is cooked perfectly
340
00:13:48,662 --> 00:13:50,795
but I keep trying to get
into the rattlesnake.
341
00:13:50,797 --> 00:13:53,565
- Is it in with the egg yolk?
- It is.
342
00:13:53,567 --> 00:13:56,901
It's searching for
rattlesnake in here
343
00:13:56,903 --> 00:13:58,236
and I'm just not getting it.
344
00:13:59,772 --> 00:14:01,072
All right, Chef Graham.
Thank you.
345
00:14:01,074 --> 00:14:02,307
Thank you.
346
00:14:02,309 --> 00:14:03,975
Next up, Chef Kaleena.
347
00:14:03,977 --> 00:14:07,312
Chefs, I have made for you
an orecchiette pasta
348
00:14:07,314 --> 00:14:09,380
with smoked rattlesnake
349
00:14:09,382 --> 00:14:12,016
and purple spinach pesto.
350
00:14:12,018 --> 00:14:13,885
With a little bit of caviar.
351
00:14:15,287 --> 00:14:18,022
So, Chef Kaleena, you also chose
352
00:14:18,024 --> 00:14:20,658
to stick with
the original basket. Why?
353
00:14:20,660 --> 00:14:22,560
I don't always
have the best luck.
354
00:14:22,562 --> 00:14:24,863
I might be a little pessimistic.
355
00:14:24,865 --> 00:14:27,799
Kinda like glass half empty
girl so I was figuring
356
00:14:27,801 --> 00:14:29,367
I don't wanna make
the glass anymore empty
357
00:14:29,369 --> 00:14:31,736
- and I will deal with what I have.
- [all laughing]
358
00:14:31,738 --> 00:14:33,404
[Christian] Incredible.
359
00:14:33,406 --> 00:14:36,507
This is the game so well played.
360
00:14:36,509 --> 00:14:38,309
Just like that purple spinach.
361
00:14:38,311 --> 00:14:40,879
To make a pesto out
of it, very, very smart,
362
00:14:40,881 --> 00:14:42,547
and then using the chips on top
363
00:14:42,549 --> 00:14:46,084
kind of brightens up all the greens
that you have in the orecchiette.
364
00:14:46,086 --> 00:14:47,919
This is so deftly done.
365
00:14:47,921 --> 00:14:49,020
Thank you.
366
00:14:49,022 --> 00:14:52,056
Yeah, I mean, it's very tasty.
Very, very tasty.
367
00:14:52,058 --> 00:14:53,658
The pasta's al dente.
368
00:14:53,660 --> 00:14:55,727
The salt is right and you
get little pops from that
369
00:14:55,729 --> 00:14:57,495
caviar, you know, afterwards.
370
00:14:57,497 --> 00:14:59,163
Which is, you know,
you find one here and there.
371
00:14:59,165 --> 00:15:00,565
And it's like,
"Oh, yeah, this is great."
372
00:15:00,567 --> 00:15:02,433
Thank you.
373
00:15:02,435 --> 00:15:05,236
This is a good pasta.
Think your flavor's great.
374
00:15:05,238 --> 00:15:06,938
I like the backdrop of smoke,
375
00:15:06,940 --> 00:15:09,807
I like the texture of
the potato chips on top.
376
00:15:09,809 --> 00:15:11,442
- You nailed this.
- Thank you.
377
00:15:11,444 --> 00:15:12,944
Okay. Chef Kaleena, thank you.
378
00:15:12,946 --> 00:15:15,146
And finally, Chef Zane.
379
00:15:15,148 --> 00:15:17,949
I made for you a purple spinach,
380
00:15:17,951 --> 00:15:20,118
duck tongue crostini.
381
00:15:20,120 --> 00:15:22,754
I did, uh, choose to
switch out the rattlesnake
382
00:15:22,756 --> 00:15:23,955
and drew duck tongue.
383
00:15:23,957 --> 00:15:25,423
And so for that
384
00:15:25,425 --> 00:15:28,993
I treated the duck tongue as if it
was like any kind of braised meat.
385
00:15:28,995 --> 00:15:31,462
[Ted] So you knew how
to work with duck tongue?
386
00:15:31,464 --> 00:15:32,931
Uh, yes. Uh...
387
00:15:32,933 --> 00:15:34,799
Growing up in the South
whenever we hunt them
388
00:15:34,801 --> 00:15:37,468
we just make little tongue
poppers. You know what I mean?
389
00:15:39,204 --> 00:15:41,105
Chef Zane, it's really clear
you know how to cook.
390
00:15:41,107 --> 00:15:43,708
The spinach's like,
it's super tasty.
391
00:15:43,710 --> 00:15:45,243
The duck tongues...
392
00:15:45,245 --> 00:15:47,612
This is probably
as good as it gets.
393
00:15:47,614 --> 00:15:49,080
Chop them up,
throw them in the fryer.
394
00:15:49,082 --> 00:15:51,082
So, I think really smart.
395
00:15:51,084 --> 00:15:52,550
Absolutely. Thank you.
396
00:15:52,552 --> 00:15:54,652
[Christian] Zane,
I really love crostinis.
397
00:15:54,654 --> 00:15:57,021
It is like
a blank canvas, right?
398
00:15:57,023 --> 00:15:59,691
It's tasty.
I love the way it looks.
399
00:15:59,693 --> 00:16:03,494
But I'm looking for something
to crunch through.
400
00:16:03,496 --> 00:16:05,463
You gotta get it
crispy, crispy, crispy.
401
00:16:05,465 --> 00:16:07,465
I agree with Christian.
402
00:16:07,467 --> 00:16:09,133
If you're gonna
make a bruschetta
403
00:16:09,135 --> 00:16:11,803
- you need to have texture, too.
- Understood.
404
00:16:11,805 --> 00:16:13,771
[Ted] Okay, Chef Zane,
thank you.
405
00:16:13,773 --> 00:16:15,840
In a minute we'll tell you
which three culinary
406
00:16:15,842 --> 00:16:17,976
gamblers remain in the game.
407
00:16:17,978 --> 00:16:19,143
Thank you, chefs.
408
00:16:21,313 --> 00:16:22,513
[Monique] I feel good.
409
00:16:22,515 --> 00:16:23,982
I don't think
I'm getting chopped.
410
00:16:23,984 --> 00:16:26,985
I feel like I did my dish
extremely well.
411
00:16:26,987 --> 00:16:29,454
I believe I can take
this whole championship
412
00:16:29,456 --> 00:16:31,856
to the top.
413
00:16:31,858 --> 00:16:34,792
It was a lot of pressure
in that room.
414
00:16:34,794 --> 00:16:36,828
But based on
the judges' critiques
415
00:16:36,830 --> 00:16:38,463
I feel like the harshest
416
00:16:38,465 --> 00:16:40,264
might have fell on
Zane's shoulders.
417
00:16:40,266 --> 00:16:42,166
[suspenseful music playing]
418
00:16:50,676 --> 00:16:53,745
So, whose dish is
on the chopping block?
419
00:16:54,813 --> 00:16:56,814
[suspenseful music playing]
420
00:17:04,757 --> 00:17:07,525
Chef Monique,
you've been chopped. Judges.
421
00:17:07,527 --> 00:17:10,061
[Christian] Monique,
your eggplant was beautiful.
422
00:17:10,063 --> 00:17:12,497
Creamy. But the potato cake...
423
00:17:12,499 --> 00:17:15,133
We just wished the inside
was transformed a little more.
424
00:17:15,135 --> 00:17:16,167
And at the spinach,
425
00:17:16,169 --> 00:17:18,836
had that white wine
gone in a little earlier,
426
00:17:18,838 --> 00:17:21,939
we'll be talking...
And that's how close this was.
427
00:17:21,941 --> 00:17:23,775
And so we had to chop you.
428
00:17:23,777 --> 00:17:25,176
Thank you so much
for the opportunity
429
00:17:25,178 --> 00:17:27,378
and best of luck to you guys.
430
00:17:29,214 --> 00:17:32,116
Honestly, I am a little saddened
431
00:17:32,118 --> 00:17:33,818
but someone has to walk
432
00:17:33,820 --> 00:17:35,086
and I just had to
take that walk.
433
00:17:39,491 --> 00:17:41,659
Chef Zane, Chef Kaleena,
Chef Graham,
434
00:17:41,661 --> 00:17:44,462
it's time to deal out
your entree ingredients.
435
00:17:44,464 --> 00:17:45,997
[suspenseful music playing]
436
00:17:48,067 --> 00:17:49,667
Open up basket two!
437
00:17:51,870 --> 00:17:54,238
Okay. What is this?
[chuckling]
438
00:17:54,240 --> 00:17:57,508
[Ted] And you are looking at
a cheese ball die.
439
00:17:57,510 --> 00:17:59,610
No idea what this is.
440
00:17:59,612 --> 00:18:01,179
All right.
441
00:18:01,181 --> 00:18:02,513
[Ted] Jackfruit.
442
00:18:02,515 --> 00:18:04,515
Hmm...
443
00:18:04,517 --> 00:18:06,217
I'm happy about this.
[chuckles]
444
00:18:06,219 --> 00:18:07,685
[Ted] California Cabernet.
445
00:18:07,687 --> 00:18:09,554
[laughs]
446
00:18:09,556 --> 00:18:12,023
[Graham Calabria]
This is a big shank.
447
00:18:12,025 --> 00:18:13,724
[Ted] And a goat leg.
448
00:18:13,726 --> 00:18:15,226
Okay.
449
00:18:15,228 --> 00:18:16,894
[Ted] Okay. So, chefs,
450
00:18:16,896 --> 00:18:18,396
who would like to make a swap?
451
00:18:19,731 --> 00:18:22,366
Think I'm gonna gamble
my cheese ball.
452
00:18:22,368 --> 00:18:25,603
I actually also think I'm
gonna go with the cheese dice.
453
00:18:26,772 --> 00:18:28,940
I'm getting rid of the goat leg.
454
00:18:28,942 --> 00:18:30,842
[Ted] All right, sounds good.
We have three gamblers.
455
00:18:30,844 --> 00:18:31,742
This is gonna be fun.
456
00:18:34,246 --> 00:18:36,280
Chef Zane, the dice are yours.
457
00:18:36,282 --> 00:18:37,915
All right, let's do this.
458
00:18:37,917 --> 00:18:40,551
- [all cheering]
- There we go.
459
00:18:40,553 --> 00:18:42,720
- [all] Whoa!
- [Ted] And we've got a...
460
00:18:43,155 --> 00:18:45,923
[all cheering]
461
00:18:47,392 --> 00:18:49,060
- There you go.
- [Ted] You've got...
462
00:18:49,062 --> 00:18:50,394
[suspenseful music playing]
463
00:18:52,197 --> 00:18:53,731
- Snow peas!
- [Kaleena] Yes!
464
00:18:53,733 --> 00:18:55,333
- [Ted] Well done.
- [Tiffani] Great ingredient.
465
00:18:55,335 --> 00:18:56,834
[Zane] I'm happy. I'm happy.
466
00:18:56,836 --> 00:18:59,637
That's gonna cook a lot
quicker than a goat leg.
467
00:18:59,639 --> 00:19:01,973
- [Ted] Kaleena, you are up next.
- Kiss.
468
00:19:01,975 --> 00:19:04,142
- Oh, hand each.
- [all cheering]
469
00:19:04,144 --> 00:19:05,943
Get it. Get it. Get it.
470
00:19:05,945 --> 00:19:07,445
[Tiffani] See it.
471
00:19:07,447 --> 00:19:09,347
- [all cheering]
- [Tiffani] Yes! Six.
472
00:19:09,349 --> 00:19:10,848
[Scott] Six. Good job.
473
00:19:10,850 --> 00:19:12,183
All right. Let's see
what you've got.
474
00:19:12,185 --> 00:19:14,352
[suspenseful music playing]
475
00:19:14,354 --> 00:19:15,620
Saffron!
476
00:19:15,622 --> 00:19:17,955
- Okay.
- [all exclaiming]
477
00:19:17,957 --> 00:19:19,290
[Kaleena] I can work with that.
478
00:19:19,292 --> 00:19:20,992
I can work with it.
479
00:19:20,994 --> 00:19:23,194
- [Ted] All right. Next up, Chef Graham.
- Keep it even.
480
00:19:23,196 --> 00:19:25,296
- [Tiffani] Keep it even.
- [Christian] Oh, there it is.
481
00:19:25,298 --> 00:19:26,831
[Ted] Whoa!
482
00:19:26,833 --> 00:19:29,233
[all] Nine.
483
00:19:29,235 --> 00:19:30,635
[Ted] Nine. Let's see
what we've got.
484
00:19:31,303 --> 00:19:32,770
A gelatin tuna salad.
485
00:19:32,772 --> 00:19:34,105
[Graham] All right!
486
00:19:34,107 --> 00:19:35,940
- [Kaleena] You think...
- [all laughing]
487
00:19:35,942 --> 00:19:38,009
You should have kept
the cheese die.
488
00:19:38,011 --> 00:19:39,010
[Graham] Ouch.
489
00:19:39,012 --> 00:19:40,311
[laughs] That sucks.
490
00:19:40,313 --> 00:19:41,546
Bummer, dude.
491
00:19:42,447 --> 00:19:43,948
[Ted] All right. 30 minutes.
492
00:19:43,950 --> 00:19:45,016
Time starts now.
493
00:19:45,018 --> 00:19:46,751
- [all cheering]
- Let's go, guys.
494
00:19:46,753 --> 00:19:48,219
Big money. Big money.
495
00:19:50,355 --> 00:19:52,823
[Ted] Well, judges, no matter
what way the dice fell
496
00:19:52,825 --> 00:19:54,192
this was bound
to be a tough round.
497
00:19:54,194 --> 00:19:57,295
Graham and Kaleena,
both gave up the cheese dice.
498
00:19:57,297 --> 00:19:58,829
Why?
499
00:19:58,831 --> 00:20:01,432
I feel like it's a gift
wrapped in a casino bow.
500
00:20:01,434 --> 00:20:03,467
We've got some cream cheese.
We've got some cheddar.
501
00:20:03,469 --> 00:20:06,003
It's like a spreadable,
edible, kinda
502
00:20:06,005 --> 00:20:07,905
delicious appetizer.
503
00:20:07,907 --> 00:20:09,640
You can fold it
into almost anything.
504
00:20:09,642 --> 00:20:11,409
Do you think it would've
been nice for polenta?
505
00:20:11,411 --> 00:20:13,744
- That's a great idea. Yeah.
- [Christian] Oh, that would be delicious.
506
00:20:13,746 --> 00:20:15,179
[Zane] I tasted
the cheese ball die,
507
00:20:15,181 --> 00:20:17,648
my game plan is to make
a good cheesy polenta.
508
00:20:17,650 --> 00:20:18,749
All right. Here we go.
509
00:20:18,751 --> 00:20:20,985
The casino gods were on my side.
510
00:20:20,987 --> 00:20:22,453
I'm making cheesy polenta
511
00:20:22,455 --> 00:20:24,322
and a roasted snow pea salad.
512
00:20:25,357 --> 00:20:27,725
Olives in it.
Sneaky little devils.
513
00:20:28,427 --> 00:20:29,827
My grandmother Bobby,
514
00:20:29,829 --> 00:20:32,263
she is one of the biggest
inspirations in my life.
515
00:20:32,265 --> 00:20:34,498
Growing up, she was
always in the kitchen.
516
00:20:34,500 --> 00:20:38,236
She inspires me to follow
my instincts and take risks.
517
00:20:38,238 --> 00:20:39,470
Come on, baby.
518
00:20:39,472 --> 00:20:41,105
Grandma Bobby's in her 80s now.
519
00:20:41,107 --> 00:20:43,174
And for her to
watch me win Chopped
520
00:20:43,176 --> 00:20:44,542
would mean everything to her.
521
00:20:46,979 --> 00:20:48,479
[Tiffani] We talked
about the goat leg.
522
00:20:48,481 --> 00:20:51,582
It is so much work to get
very little amount of protein.
523
00:20:51,584 --> 00:20:53,818
[Ted] It's gamey. It's really
a difficult ingredient.
524
00:20:53,820 --> 00:20:56,153
- But I think I might get rid of the jackfruit.
- [Tiffani] Yup.
525
00:20:56,155 --> 00:20:57,722
Well, the good news
about jackfruit is that
526
00:20:57,724 --> 00:20:59,757
it has a beautiful
sweetness to it.
527
00:20:59,759 --> 00:21:02,660
In a lot of circles it is
utilized as a protein.
528
00:21:02,662 --> 00:21:05,129
You can do wonderful
things with jackfruit.
529
00:21:05,131 --> 00:21:07,798
[Kaleena] I'm pretty excited
about the jackfruit.
530
00:21:07,800 --> 00:21:10,701
And I'm immediately thinking,
"Okay, there is my sweet element."
531
00:21:10,703 --> 00:21:12,403
I'm making a goat stew
532
00:21:12,405 --> 00:21:14,805
with the jackfruit
pine nut relish.
533
00:21:14,807 --> 00:21:17,208
I am a big fan of eating
534
00:21:17,210 --> 00:21:19,410
stewed meat with creamy polenta.
535
00:21:19,412 --> 00:21:22,847
And I'm thinking if
I incorporate the saffron
536
00:21:22,849 --> 00:21:24,248
it'll be super aromatic.
537
00:21:24,783 --> 00:21:26,684
Go, go, go, go, go.
538
00:21:28,186 --> 00:21:29,754
[Christian] So, guys.
Sweet Graham over here.
539
00:21:29,756 --> 00:21:31,222
Throws an odd number.
540
00:21:31,224 --> 00:21:34,992
He got a tuna salad
lime gelatin thing.
541
00:21:34,994 --> 00:21:36,927
It's the equivalent of getting
kicked out of the casino
542
00:21:36,929 --> 00:21:38,229
than punched in the parking lot.
543
00:21:38,231 --> 00:21:39,430
[Ted laughs]
544
00:21:39,432 --> 00:21:41,232
[Graham]
This gelatin tuna salad
545
00:21:41,234 --> 00:21:43,167
got a little bit of
lime flavor to it.
546
00:21:43,169 --> 00:21:45,036
A little celery
and a little tuna.
547
00:21:45,704 --> 00:21:47,371
Thinking I can heat this up
548
00:21:47,373 --> 00:21:50,074
and turn it into gastrique
that'll complement
549
00:21:50,076 --> 00:21:51,909
Brussel sprouts.
550
00:21:51,911 --> 00:21:54,412
I'm making lime gelatin
Brussel sprouts
551
00:21:54,414 --> 00:21:56,547
with goat steak au poivre.
552
00:21:56,549 --> 00:22:00,017
I'm gonna get a nice crust on
the outside of this goat leg.
553
00:22:00,019 --> 00:22:02,920
And then, I'm deglazing my pan
with some of the red wine.
554
00:22:02,922 --> 00:22:04,288
- Come on.
- [sizzling]
555
00:22:05,857 --> 00:22:08,759
[Kaleena] I taste the meat
and I'm realizing
556
00:22:08,761 --> 00:22:10,461
it's still a little tough.
557
00:22:10,463 --> 00:22:12,296
So I'm cranking it on high
558
00:22:12,298 --> 00:22:13,798
and I'm putting the lid on
559
00:22:13,800 --> 00:22:15,900
hoping that it'll tenderize.
560
00:22:17,769 --> 00:22:20,037
Chefs, less than ten minutes
left on the clock.
561
00:22:20,039 --> 00:22:21,972
Ten minutes. Ten minutes.
562
00:22:21,974 --> 00:22:23,407
I have less than
ten minutes left
563
00:22:23,409 --> 00:22:26,711
and I still haven't even
touched this jackfruit.
564
00:22:26,713 --> 00:22:28,579
Maybe this is what I want.
565
00:22:28,581 --> 00:22:32,817
So I tried to extract as much
of that flaky meat as I can.
566
00:22:32,819 --> 00:22:33,984
You got this.
567
00:22:35,187 --> 00:22:37,755
I would describe myself
as a thrill seeker.
568
00:22:37,757 --> 00:22:40,758
I love adventure. I'm not
afraid to take risks.
569
00:22:40,760 --> 00:22:43,160
And I think it's vitally
important as a chef
570
00:22:43,162 --> 00:22:44,362
to try to push the envelope.
571
00:22:45,997 --> 00:22:48,032
I ain't got no worries.
572
00:22:48,034 --> 00:22:49,767
I have a nice char
on my snow peas
573
00:22:49,769 --> 00:22:51,335
and I tossed them with frisee,
574
00:22:51,337 --> 00:22:53,504
arugula, lemon and olive oil.
575
00:22:53,506 --> 00:22:54,605
[exhales]
576
00:22:54,607 --> 00:22:56,607
All right, chefs.
One minute left to go.
577
00:22:56,609 --> 00:22:58,476
Get it on the plate. Let's go!
578
00:22:59,311 --> 00:23:00,244
[Kaleena] Come on.
579
00:23:00,246 --> 00:23:01,679
I'm checking on this meat...
580
00:23:02,814 --> 00:23:04,315
It's just not getting tender.
581
00:23:04,317 --> 00:23:05,449
I'm panicking.
582
00:23:05,451 --> 00:23:06,717
Come on, you [bleep].
583
00:23:06,719 --> 00:23:08,386
Ah... [exclaiming]
584
00:23:09,221 --> 00:23:11,355
Ten seconds to
get it done, chefs.
585
00:23:11,357 --> 00:23:13,391
Ten, nine,
586
00:23:13,393 --> 00:23:14,492
- eight...
- [Tiffani] Whoa.
587
00:23:14,494 --> 00:23:16,360
- Seven, six...
- [Scott] Come on, chefs. Let's go.
588
00:23:16,362 --> 00:23:18,362
- [Tiffani] Go, go, go.
- Five, four,
589
00:23:18,364 --> 00:23:21,065
- three, two, one.
- Be clean.
590
00:23:22,401 --> 00:23:23,534
[Ted] Time's up!
591
00:23:23,536 --> 00:23:25,336
[all applauding]
592
00:23:27,205 --> 00:23:29,440
- [whooping]
- [bleep]
593
00:23:29,442 --> 00:23:31,442
I'm feeling less confident
about mine.
594
00:23:31,444 --> 00:23:33,077
[Graham] It's looking good.
595
00:23:33,645 --> 00:23:34,879
I felt good.
596
00:23:34,881 --> 00:23:37,148
I'm pretty excited with how
the goat's gonna taste.
597
00:23:37,150 --> 00:23:39,216
I'm not super excited
about the jackfruit.
598
00:23:39,218 --> 00:23:42,019
But I did what
I could with it, so...
599
00:23:42,021 --> 00:23:44,688
- [Scott] How are you feeling?
- [laughs]
600
00:23:44,690 --> 00:23:45,956
Like I'm gonna pass out.
601
00:23:45,958 --> 00:23:48,392
I'm worried that my goat
is gonna be tough
602
00:23:48,394 --> 00:23:51,462
but if anything can save me
hopefully is just the flavors.
603
00:23:57,969 --> 00:24:00,304
Chefs, for your second
Casino Royale round
604
00:24:00,306 --> 00:24:03,107
you got a basket
of a cheese ball die,
605
00:24:03,109 --> 00:24:05,843
jackfruit, California Cabernet,
606
00:24:05,845 --> 00:24:07,578
and a goat leg.
607
00:24:07,580 --> 00:24:10,448
We also gave you a chance
to swap out ingredients
608
00:24:10,450 --> 00:24:11,882
if you were in
the mood to gamble.
609
00:24:11,884 --> 00:24:14,785
Was luck on your side,
Chef Zane?
610
00:24:14,787 --> 00:24:16,287
Luck was definitely on my side
611
00:24:16,289 --> 00:24:18,355
as I chose to
get rid of the goat leg
612
00:24:18,357 --> 00:24:19,957
and rolled up snow peas.
613
00:24:19,959 --> 00:24:24,094
And so with that
I have a cheesy polenta
614
00:24:24,096 --> 00:24:26,730
with a seared umami jackfruit
615
00:24:26,732 --> 00:24:28,866
and a, uh,
seared snow peas salad.
616
00:24:30,368 --> 00:24:32,436
Zane, I love vegetable
617
00:24:32,438 --> 00:24:35,272
forward dishes and you would
not expect that from seeing me
618
00:24:35,274 --> 00:24:37,808
- but it is something that makes me so happy. Right?
- [both chuckle]
619
00:24:37,810 --> 00:24:40,611
Really vibrant plate.
You eat with your eyes.
620
00:24:40,613 --> 00:24:42,780
That wine reduction reminded me
621
00:24:42,782 --> 00:24:45,850
of something that my father
makes called Vino cotto.
622
00:24:45,852 --> 00:24:47,751
Which is essentially
cooked wine.
623
00:24:47,753 --> 00:24:50,087
The problem with
that wine sauce is
624
00:24:50,089 --> 00:24:53,891
it's screaming for fat. The
whole dish is screaming for fat.
625
00:24:53,893 --> 00:24:57,061
- But all in all, I mean, this is beautiful.
- Thank you.
626
00:24:57,063 --> 00:24:59,029
[Scott] Chef, there's a lot
about this I really like.
627
00:24:59,031 --> 00:25:02,032
I think the polenta is a great
texture to it. Really good flavor.
628
00:25:02,034 --> 00:25:03,367
I like the salad.
629
00:25:03,369 --> 00:25:06,670
And, uh, it's, clearly, I ate all
the vegetables like a good boy.
630
00:25:06,672 --> 00:25:08,706
[Tiffani] The snow peas
are so good.
631
00:25:08,708 --> 00:25:10,007
Like, you knocked it
out of the park.
632
00:25:10,009 --> 00:25:11,208
And the jackfruit,
633
00:25:11,210 --> 00:25:12,643
searing it was so smart.
634
00:25:12,645 --> 00:25:14,712
Like a really good way
to handle it.
635
00:25:14,714 --> 00:25:16,380
Using the cheese ball die
with the polenta,
636
00:25:16,382 --> 00:25:18,382
- it's yummy.
- Thank you, chef.
637
00:25:20,085 --> 00:25:22,019
Okay. Chef Zane, thank you.
638
00:25:22,021 --> 00:25:23,420
Next up, Chef Kaleena.
639
00:25:23,422 --> 00:25:26,390
You did an ingredient swap.
You got yourself some saffron.
640
00:25:27,092 --> 00:25:29,894
I have for you a goat stew
641
00:25:29,896 --> 00:25:32,596
over a saffron polenta
642
00:25:32,598 --> 00:25:37,067
with a toasted pine nut and
jackfruit herb relish on top.
643
00:25:37,069 --> 00:25:38,435
[Tiffani] I love the color.
644
00:25:38,437 --> 00:25:40,538
But I want a little bit
more of the saffron.
645
00:25:41,306 --> 00:25:43,774
It's very hearty and very homey.
646
00:25:43,776 --> 00:25:45,342
And the stew works.
647
00:25:45,344 --> 00:25:48,078
- Think the texture is really nice.
- Thank you, chef.
648
00:25:48,080 --> 00:25:49,980
[Scott] Love the sauce
that you created
649
00:25:49,982 --> 00:25:52,349
but that goat leg is tough.
650
00:25:52,351 --> 00:25:54,852
And I think if you would've
run it through a grinder
651
00:25:54,854 --> 00:25:57,454
it just make
a ragu type of thing.
652
00:25:57,456 --> 00:26:00,491
It would've had such a
different mouth feel and texture.
653
00:26:00,493 --> 00:26:02,960
I see what you went for
with the goat.
654
00:26:02,962 --> 00:26:04,328
I'll say this.
655
00:26:04,330 --> 00:26:06,096
I love the char.
656
00:26:06,098 --> 00:26:09,934
So when I run it through
that rich, you know, gravy,
657
00:26:09,936 --> 00:26:12,937
- I can eat this.
- Thank you, chef.
658
00:26:12,939 --> 00:26:16,073
So, chef, what would it mean
to you to win this competition?
659
00:26:16,075 --> 00:26:19,977
I used to watch the Food
Network, uh, with my parents a lot.
660
00:26:19,979 --> 00:26:23,113
And unfortunately,
I lost them, uh, pretty,
661
00:26:23,115 --> 00:26:25,015
pretty early after
culinary school.
662
00:26:25,017 --> 00:26:27,685
So they never really got
a chance to see me succeed
663
00:26:27,687 --> 00:26:29,286
in the capacity that I am now.
664
00:26:29,288 --> 00:26:32,690
Don't think they ever
could've thought that I'd, um,
665
00:26:32,692 --> 00:26:34,325
actually been on
the screen myself.
666
00:26:34,327 --> 00:26:37,828
So I think they would've really gotten
a kick out of it and been proud of me.
667
00:26:37,830 --> 00:26:39,763
I'm sure they're
very proud of you.
668
00:26:39,765 --> 00:26:40,798
Thank you.
669
00:26:41,533 --> 00:26:42,600
Finally, Chef Graham.
670
00:26:42,602 --> 00:26:45,836
For you I have a goat
flank steak au poivre
671
00:26:45,838 --> 00:26:48,739
with some beurre rouge
and then Brussels.
672
00:26:48,741 --> 00:26:50,641
And a braised jackfruit.
673
00:26:50,643 --> 00:26:53,744
So were you happy with your
decision to swap ingredients?
674
00:26:53,746 --> 00:26:56,380
I was happy
until I saw what I got.
675
00:26:56,382 --> 00:26:59,149
[chuckles] I got
tuna gelatin salad.
676
00:26:59,151 --> 00:27:00,517
I'd be bummed, too.
677
00:27:00,519 --> 00:27:03,621
I, uh, ended up using it
for my Brussels.
678
00:27:03,623 --> 00:27:05,589
I did like almost like
a monte au beurre.
679
00:27:05,591 --> 00:27:08,325
[Christian] Graham,
this is cooked beautifully.
680
00:27:08,327 --> 00:27:10,894
Crispy, salty, sweet.
681
00:27:10,896 --> 00:27:13,097
So, all in all, man,
you pulled it together
682
00:27:13,099 --> 00:27:14,999
and I'd love a big bowl of
these Brussel sprouts.
683
00:27:15,001 --> 00:27:16,900
Awesome. Thank you, chef.
684
00:27:16,902 --> 00:27:18,502
I agree, the Brussel sprout
is delicious.
685
00:27:18,504 --> 00:27:22,373
And, frankly, it's the best
thing on your plate.
686
00:27:22,375 --> 00:27:24,842
The jackfruit,
it needs to be peeled.
687
00:27:24,844 --> 00:27:27,044
Like where that, where that
seed is you need to
688
00:27:27,046 --> 00:27:28,545
pull those things out.
689
00:27:28,547 --> 00:27:30,514
You didn't do much else
with it either.
690
00:27:30,516 --> 00:27:32,182
The usage of the red wine,
691
00:27:32,184 --> 00:27:35,919
your sauce completely broke with
the amount of butter that you had in it.
692
00:27:35,921 --> 00:27:38,489
The big issue is this baby goat.
693
00:27:38,491 --> 00:27:39,456
It's just hammered.
694
00:27:40,125 --> 00:27:41,491
I understand.
695
00:27:41,493 --> 00:27:44,528
Scott hit you on the goat, I'm
gonna leave it alone. He's right.
696
00:27:44,530 --> 00:27:46,764
But Brussel sprouts are great.
Like who knew that
697
00:27:46,766 --> 00:27:50,067
the tune gelatin was gonna be
the star of the show.
698
00:27:50,069 --> 00:27:53,203
So to be able to use that as an
ingredient that worked for you,
699
00:27:53,205 --> 00:27:55,272
really shows a lot of
creativity and a lot of heart.
700
00:27:56,007 --> 00:27:58,075
Okay. Thank you, chefs.
701
00:27:58,077 --> 00:28:00,077
[Graham] I definitely
overcooked my goat
702
00:28:00,079 --> 00:28:03,380
but I got that
green gelatin salad
703
00:28:03,382 --> 00:28:05,282
and I was able to make it
the star of my plate.
704
00:28:05,284 --> 00:28:08,852
So, whose dish is
on the chopping block?
705
00:28:08,854 --> 00:28:10,421
[suspenseful music playing]
706
00:28:19,230 --> 00:28:22,433
So, whose dish is
on the chopping block?
707
00:28:23,234 --> 00:28:24,501
[suspenseful music playing]
708
00:28:32,677 --> 00:28:36,013
Chef Graham, you've been
chopped. Judges.
709
00:28:36,015 --> 00:28:40,918
Chef Graham, you gambled
away the cheese die
710
00:28:40,920 --> 00:28:43,253
and you got this
tuna gelatin salad.
711
00:28:43,255 --> 00:28:46,423
And you made Brussel sprouts
which were stunning.
712
00:28:46,425 --> 00:28:47,558
Showstoppers.
713
00:28:47,560 --> 00:28:49,727
The goat. That was
a little bit of a challenge.
714
00:28:49,729 --> 00:28:52,062
You rendered it
really overcooked.
715
00:28:52,064 --> 00:28:53,997
And with the red wine
you made the beurre rouge
716
00:28:53,999 --> 00:28:55,733
and that ended up
breaking on the plate.
717
00:28:55,735 --> 00:28:57,701
And so we had to chop you.
718
00:28:57,703 --> 00:28:59,737
Thank you all so much.
719
00:28:59,739 --> 00:29:02,039
- Good luck to you, sir.
- All right. Take care.
720
00:29:02,041 --> 00:29:03,540
I'm a little heartbroken.
721
00:29:03,542 --> 00:29:05,609
But I'm walking out of here
with my head held high.
722
00:29:05,611 --> 00:29:07,945
You know, I feel like
my gamble paid off.
723
00:29:07,947 --> 00:29:10,314
Everybody's still raving
about the Brussel sprouts.
724
00:29:14,853 --> 00:29:16,286
Chef Kaleena, Chef Zane.
725
00:29:16,288 --> 00:29:17,921
Mystery ingredients awaits.
726
00:29:22,861 --> 00:29:24,928
Check 'em out.
727
00:29:24,930 --> 00:29:26,964
- Ooh.
- [chuckles lightly]
728
00:29:27,899 --> 00:29:29,333
[Ted]
And what do you have?
729
00:29:29,335 --> 00:29:30,801
Cherries jubilee.
730
00:29:30,803 --> 00:29:32,703
[exhales] I think we're
halfway there already.
731
00:29:32,705 --> 00:29:34,371
All right. Here we go.
732
00:29:34,373 --> 00:29:35,672
[Ted] Passion fruit...
733
00:29:36,441 --> 00:29:37,608
That's a good one.
734
00:29:37,610 --> 00:29:39,443
[Ted] Canned butter...
735
00:29:39,445 --> 00:29:40,477
Yeah, yeah.
736
00:29:40,479 --> 00:29:42,880
[Ted]
and a vegan turkey log.
737
00:29:42,882 --> 00:29:46,150
Vegan turkey log,
I do not know where to begin.
738
00:29:46,152 --> 00:29:48,218
Once again, you have
a hand in your destiny.
739
00:29:48,220 --> 00:29:50,521
Who wants to take a chance
on change?
740
00:29:50,523 --> 00:29:52,890
- I will, Ted.
- [Ted] Excellent.
741
00:29:52,892 --> 00:29:54,658
- And I won't.
- [Ted] You won't?
742
00:29:56,661 --> 00:29:58,862
Chef, what ingredient
would you like to replace?
743
00:29:58,864 --> 00:30:01,265
I am going to replace
the vegan turkey log.
744
00:30:02,767 --> 00:30:03,867
[Ted]
Come on, guys, let's gamble.
745
00:30:03,869 --> 00:30:05,435
- All right, here we go.
- Here we go
746
00:30:05,437 --> 00:30:06,470
Come on, baby!
747
00:30:06,472 --> 00:30:07,905
- Let it roll.
- Yes.
748
00:30:07,907 --> 00:30:08,939
[both] Nine.
749
00:30:10,775 --> 00:30:11,909
[Ted] Let's see what he's got.
750
00:30:14,245 --> 00:30:15,813
It's a century egg.
751
00:30:16,181 --> 00:30:17,147
Oh, man.
752
00:30:17,149 --> 00:30:18,982
Can you describe
what they taste like?
753
00:30:18,984 --> 00:30:20,918
[Zane] No, not good.
754
00:30:20,920 --> 00:30:23,954
Actually, Ted, it has
an ammonia flavor to it.
755
00:30:23,956 --> 00:30:26,590
- It's ammonia... and sulphur.
- Ammonia...
756
00:30:26,592 --> 00:30:28,158
Okay, that's not
going to taste so good.
757
00:30:28,160 --> 00:30:29,793
- [Scott] Yeah.
- [laughs]
758
00:30:29,795 --> 00:30:32,596
All right. 30 minutes
to dessert.
759
00:30:32,598 --> 00:30:33,630
- Time starts now.
- Whoo!
760
00:30:33,632 --> 00:30:34,665
- All right.
- Let's go, chefs.
761
00:30:39,170 --> 00:30:41,939
So, judges, tofu turkey log...
762
00:30:41,941 --> 00:30:43,941
I think I'm with
Zane on that product.
763
00:30:43,943 --> 00:30:45,876
When you smell
that vegan turkey,
764
00:30:45,878 --> 00:30:47,878
it kind of reminds me
of stuffing.
765
00:30:47,880 --> 00:30:50,814
- It's, like, very dry stuffing It's not turkey at all.
- Yes, yes, yes.
766
00:30:50,816 --> 00:30:51,949
It's not good
767
00:30:51,951 --> 00:30:56,486
But I'm going to say tofu
turkey versus century egg--
768
00:30:56,488 --> 00:30:58,388
[Scott]
I will take the tofu turkey.
769
00:30:58,390 --> 00:30:59,890
I will eat the entire
vegan turkey
770
00:30:59,892 --> 00:31:02,125
before I would have a bite
of the century egg.
771
00:31:02,127 --> 00:31:04,728
It's an egg
that's been fermented,
772
00:31:04,730 --> 00:31:06,797
essentially,
over several months.
773
00:31:06,799 --> 00:31:09,533
So incredibly overwhelming
that you just have to
774
00:31:09,535 --> 00:31:13,937
dose this so slight just to
say that you've used it.
775
00:31:13,939 --> 00:31:15,772
[Zane] The century
egg's a real curveball.
776
00:31:15,774 --> 00:31:18,208
I'm thinking that ice cream
is the best way to hide
777
00:31:18,210 --> 00:31:19,776
that strong, eggy taste.
778
00:31:19,778 --> 00:31:22,012
I'm making a century egg
cherry ice cream.
779
00:31:22,014 --> 00:31:24,815
With a passion fruit,
raspberry butter sauce.
780
00:31:24,817 --> 00:31:29,386
And I'm making my ice cream
base with buttermilk and the jubilee.
781
00:31:29,388 --> 00:31:31,822
Kaleena is definitely a
force to be reckoned with.
782
00:31:31,824 --> 00:31:34,625
She's way more soigné, in
the sense that she's very quick
783
00:31:34,627 --> 00:31:38,061
and effective in the kitchen, so I don't
have a lot of room to make mistakes.
784
00:31:38,063 --> 00:31:43,166
[Kaleena] I'm looking over at
Zane and seeing that he's utilizing
785
00:31:43,168 --> 00:31:45,869
the ice cream
from the cherries jubilee.
786
00:31:45,871 --> 00:31:48,705
I'm thinking
it's kind of a cop out.
787
00:31:48,707 --> 00:31:51,541
So, I'm making a donut
with a mousse
788
00:31:51,543 --> 00:31:53,610
because I want to show
the judges
789
00:31:53,612 --> 00:31:56,713
that I can make
something from scratch.
790
00:31:56,715 --> 00:32:00,684
I'm making a vegan turkey log
and whiskey-cherry donut
791
00:32:00,686 --> 00:32:02,886
with a passion fruit mousse.
792
00:32:02,888 --> 00:32:06,256
The first thing I'm doing is pulling
the cherries out of the ice cream
793
00:32:06,258 --> 00:32:09,359
and flambé them
with some whiskey.
794
00:32:09,361 --> 00:32:11,695
I'm doing everything I can
right now to get to the finale.
795
00:32:11,697 --> 00:32:12,763
I'm gonna beat Zane
796
00:32:12,765 --> 00:32:15,265
because I'm not giving myself
another choice.
797
00:32:17,135 --> 00:32:20,070
All right, chefs, less than
20 minutes to go here.
798
00:32:20,972 --> 00:32:22,105
Toasty.
799
00:32:22,107 --> 00:32:24,041
I want to add texture to my dish
800
00:32:24,043 --> 00:32:25,442
with toasted walnuts.
801
00:32:25,444 --> 00:32:27,444
And I tossed them with a
little bit of the canned butter,
802
00:32:27,446 --> 00:32:28,779
some sugar and some salt.
803
00:32:30,448 --> 00:32:32,783
Let's do it.
Let's... let's go all the way.
804
00:32:32,785 --> 00:32:35,786
And then I add the century
eggs to the ice cream base.
805
00:32:35,788 --> 00:32:36,954
Yolo, right?
806
00:32:36,956 --> 00:32:39,056
Wait, did you just put
a whole egg in that blender?
807
00:32:39,058 --> 00:32:40,991
- [Scott] I hope he didn't put a whole egg.
- Yeah.
808
00:32:40,993 --> 00:32:42,326
[Christian] Oh, my God!
809
00:32:42,328 --> 00:32:43,827
- [Tiffani] Zane.
- [Zane] Yes.
810
00:32:43,829 --> 00:32:45,495
Is that century egg ice cream?
811
00:32:45,497 --> 00:32:46,530
Yes, ma'am.
812
00:32:46,532 --> 00:32:49,499
My suggestion would be
to not have any ice cream.
813
00:32:52,437 --> 00:32:55,405
[Kaleena] I've never seen
canned butter in my life before.
814
00:32:55,407 --> 00:32:58,075
But I open it, and I'm really
relieved that it's just butter.
815
00:32:58,077 --> 00:32:59,142
Thank you, universe.
816
00:32:59,144 --> 00:33:02,279
I can incorporate that
into the donut batter.
817
00:33:03,881 --> 00:33:05,916
All right, chefs, less than
10 minutes to go here.
818
00:33:05,918 --> 00:33:06,984
[chuckles nervously]
819
00:33:06,986 --> 00:33:09,319
Yo, cousin Zane,
how we feeling, buddy?
820
00:33:09,321 --> 00:33:11,288
Feeling strong.
Feeling tough.
821
00:33:11,290 --> 00:33:13,690
- Wow, confident. Confident.
- [Zane] Are you feeling juicy?
822
00:33:13,692 --> 00:33:15,959
Big and juicy, baby.
823
00:33:15,961 --> 00:33:19,329
To go with my ice cream, I'm making
a passion fruit, raspberry butter sauce.
824
00:33:20,732 --> 00:33:23,100
I want to be in the finale
very, very bad.
825
00:33:23,102 --> 00:33:25,469
Winning Chopped is a dream
of my grandma Bobby's,
826
00:33:25,471 --> 00:33:26,870
and I'm not gonna
let anything get my way.
827
00:33:29,707 --> 00:33:31,575
[Ted] So, the dessert round
is really exciting
828
00:33:31,577 --> 00:33:35,345
'cause one of these two people
is going to the finale
829
00:33:35,347 --> 00:33:37,147
with a chance at winning $25,000
830
00:33:37,149 --> 00:33:39,049
or possibly even more
831
00:33:40,451 --> 00:33:42,586
It's amazing. 25,000 plus,
832
00:33:42,588 --> 00:33:45,422
we don't even know how
much further it's going to go.
833
00:33:45,424 --> 00:33:49,159
[Kaleena] It's crazy being one
person away to get to that finale.
834
00:33:49,161 --> 00:33:53,163
I'm putting my heart into it because I
want to show these judges I want this.
835
00:33:53,165 --> 00:33:55,032
I want it more than Zane.
836
00:33:55,034 --> 00:33:58,502
With the passion fruit, I'm gonna
make a mousse using whipped cream
837
00:33:58,504 --> 00:34:00,103
and some whipped egg whites.
838
00:34:01,072 --> 00:34:02,773
Less than five minutes to go,
chefs.
839
00:34:05,410 --> 00:34:06,843
[Kaleena] I'm looking
at the donut batter.
840
00:34:06,845 --> 00:34:08,678
I need to get these dropped in
841
00:34:08,680 --> 00:34:10,047
so that they're done in time...
842
00:34:11,249 --> 00:34:14,317
Kaleena, are you happy
with those cute little donuts?
843
00:34:14,319 --> 00:34:16,953
- Ask me in five minutes.
- [laughs]
844
00:34:18,389 --> 00:34:20,190
So, there are
three basket ingredients
845
00:34:20,192 --> 00:34:22,259
and Kaleena's donut batter.
846
00:34:22,261 --> 00:34:26,229
So I'm hoping that they work out
for her well and they fry up nicely.
847
00:34:26,231 --> 00:34:28,732
-I'm a little concerned
for her -[Christian] Yeah.
848
00:34:28,734 --> 00:34:30,434
[bleep]
849
00:34:34,939 --> 00:34:36,373
[Kaleena]
Time's ticking down.
850
00:34:36,375 --> 00:34:39,476
There's nothing worse than if
I serve an undercooked donut,
851
00:34:39,478 --> 00:34:42,212
but if I'm
calculating correctly,
852
00:34:42,214 --> 00:34:44,748
I think it's going to
work out in my favor.
853
00:34:44,750 --> 00:34:48,285
[Zane] I taste my ice cream,
and I'm very happy with the result.
854
00:34:48,287 --> 00:34:52,389
Looking over, Kaleena seems
to be stressed and a little frazzled.
855
00:34:52,391 --> 00:34:54,658
I'm not worried
about a whole lot right now.
856
00:34:56,527 --> 00:34:58,995
All right, chefs,
less than a minute to go here.
857
00:34:58,997 --> 00:35:00,597
[Kaleena]
So, I run to the fryer.
858
00:35:00,599 --> 00:35:02,632
I break open one of the donuts,
859
00:35:02,634 --> 00:35:04,935
and there's a poof of
steam that comes out.
860
00:35:04,937 --> 00:35:06,670
It's cooked all the way through.
861
00:35:06,672 --> 00:35:09,005
I think I've got this.
862
00:35:09,007 --> 00:35:11,541
One of you guys is
going to the finale for 25K.
863
00:35:11,543 --> 00:35:13,009
- Who's it gonna be?
- Me.
864
00:35:13,011 --> 00:35:14,277
[Christian]
Yeah!
865
00:35:14,279 --> 00:35:16,179
Final seconds
of the final round, chefs.
866
00:35:16,181 --> 00:35:19,116
Ten, nine, eight...
867
00:35:19,118 --> 00:35:21,184
- seven, six...
- Let's go, chefs, let's go.
868
00:35:21,186 --> 00:35:22,119
- [Ted] five...
- Go, go, go.
869
00:35:22,121 --> 00:35:24,888
[Ted] ...four, three, two...
870
00:35:24,890 --> 00:35:27,124
- [Kaleena] Come on.
- [Ted] ...one.
871
00:35:27,126 --> 00:35:28,959
Time's up.
872
00:35:28,961 --> 00:35:29,893
- [applause]
- Whoo!
873
00:35:29,895 --> 00:35:30,894
God!
874
00:35:31,329 --> 00:35:32,929
Whew!
875
00:35:32,931 --> 00:35:36,366
[Kaleena] I tried to do as much technique
as possible, I left the ice cream,
876
00:35:36,368 --> 00:35:37,834
'cause that was a cop out to me.
877
00:35:37,836 --> 00:35:41,671
So I tried to not just take
the easy way out.
878
00:35:41,673 --> 00:35:43,206
[Zane] I'm thinking...
879
00:35:43,208 --> 00:35:46,843
"Wow, I just put a 100-year-old
egg into ice cream successfully."
880
00:35:46,845 --> 00:35:49,412
I definitely feel like I should
be able to go to the finale.
881
00:35:51,449 --> 00:35:52,883
Chef Kaleena, chef Zane.
882
00:35:52,885 --> 00:35:57,721
For dessert, cherries jubilee,
passion fruit, canned butter,
883
00:35:58,389 --> 00:36:00,357
a vegan turkey log.
884
00:36:00,359 --> 00:36:02,325
Kaleena, what did you make?
885
00:36:02,327 --> 00:36:06,396
Today, chefs, I've made
for you a vegan turkey log
886
00:36:06,398 --> 00:36:12,102
and a whiskey-cherry donut
with a passion fruit mousse.
887
00:36:13,037 --> 00:36:14,704
Kaleena,
the donuts are super light.
888
00:36:14,706 --> 00:36:16,406
They're crispy on the outside,
889
00:36:16,408 --> 00:36:19,075
they're really nice
and light cakey on the inside.
890
00:36:19,077 --> 00:36:20,610
Heard, chef.
Thank you.
891
00:36:20,612 --> 00:36:22,712
Chef, I look at the texture
of the interior
892
00:36:22,714 --> 00:36:24,381
of those... of these donuts
893
00:36:24,383 --> 00:36:26,082
and I think you're spot on.
894
00:36:26,084 --> 00:36:31,221
They're cooked beautifully, but I think
the mousse texture needs a little work.
895
00:36:31,223 --> 00:36:35,325
If you took a gelatin sheet or
two and put that in this mousse,
896
00:36:35,327 --> 00:36:38,695
I think it would have held it
a little firmer.
897
00:36:38,697 --> 00:36:42,966
The brightness of the passion
fruit mousse is so welcome,
898
00:36:42,968 --> 00:36:46,970
but I wish that it was
just a little richer.
899
00:36:46,972 --> 00:36:50,140
Had you made a little zabaione
and folded it altogether,
900
00:36:50,142 --> 00:36:52,242
kind of would have, you know,
gave me what you wanted.
901
00:36:52,244 --> 00:36:54,344
But this is...
this is spectacular.
902
00:36:54,346 --> 00:36:55,478
Thank you, chef.
903
00:36:55,480 --> 00:36:57,480
All right... Chef Zane,
904
00:36:57,482 --> 00:37:01,084
We have a century
egg-cherry ice cream,
905
00:37:01,086 --> 00:37:04,688
a passion fruit
in raspberry sauce
906
00:37:04,690 --> 00:37:09,492
and then a little toasted
semi-sweet, uh, walnut.
907
00:37:09,494 --> 00:37:13,263
Well, chef, I've got to tell you, I think
your instincts are really good here...
908
00:37:13,265 --> 00:37:17,300
to be able to try to bury
that century egg is a great idea.
909
00:37:17,302 --> 00:37:19,269
I just think you shouldn't
have used the whole egg.
910
00:37:20,671 --> 00:37:23,640
You could have cut that egg
in quarters or eighths.
911
00:37:23,642 --> 00:37:27,510
You could've used 1/32
of that egg,
912
00:37:27,512 --> 00:37:29,279
and it still
would have shown up,
913
00:37:29,281 --> 00:37:31,081
and that's
a challenge to eat, man.
914
00:37:31,083 --> 00:37:32,515
- Yeah.
- [Tiffani] Zane.
915
00:37:32,517 --> 00:37:34,985
If there's anything that saves
the century egg in this ice cream,
916
00:37:34,987 --> 00:37:36,987
it's this sort of earthy
quality of the walnuts
917
00:37:36,989 --> 00:37:38,555
and the oil from the nuts
918
00:37:38,557 --> 00:37:40,156
pulls a little bit of that funk
919
00:37:40,158 --> 00:37:42,158
and the sulphur
away from the century egg.
920
00:37:42,160 --> 00:37:44,194
It was a really,
really smart move.
921
00:37:44,196 --> 00:37:45,562
The cherries
and the cherry sauce
922
00:37:45,564 --> 00:37:47,564
and the sort of raspberry
sauce on the side
923
00:37:47,566 --> 00:37:49,065
also does help a bit.
924
00:37:49,567 --> 00:37:50,567
Well, I'm nervous.
925
00:37:51,902 --> 00:37:53,970
I think this is delicious.
926
00:37:53,972 --> 00:37:55,305
I'm looking for the ammonia,
927
00:37:55,307 --> 00:37:57,040
and I keep eating ice cream,
928
00:37:57,042 --> 00:37:59,643
and I just keep enjoying it
more and more.
929
00:37:59,645 --> 00:38:02,212
Then you get, like, a little
a little chunk of raspberry,
930
00:38:02,214 --> 00:38:04,814
that is just so gosh darn tart.
931
00:38:04,816 --> 00:38:06,416
You taste the cherry ice cream,
932
00:38:06,418 --> 00:38:08,852
and the century egg is like
speckles of vanilla in it.
933
00:38:08,854 --> 00:38:11,821
I don't know.
Maybe I'm just losing it.
934
00:38:11,823 --> 00:38:13,523
All right. Thank you, chefs.
935
00:38:13,525 --> 00:38:14,891
- Thank you.
- Thank you.
936
00:38:18,262 --> 00:38:21,231
All right, judges, who was
our luckiest gambler today?
937
00:38:21,233 --> 00:38:24,334
Well, we had Kaleena who
gambled only in the second round
938
00:38:24,336 --> 00:38:28,138
and we had Zane, who gambled...
He just went for it all day long.
939
00:38:28,140 --> 00:38:29,039
- [Scott] All day long.
- Yeah.
940
00:38:29,041 --> 00:38:30,206
[Tiffani] In the first round,
941
00:38:30,208 --> 00:38:31,708
he got rid of that
canned rattlesnake
942
00:38:31,710 --> 00:38:34,044
and ended up
getting duck tongues.
943
00:38:34,046 --> 00:38:36,980
Yeah, and when he sauteed
that purple spinach
944
00:38:36,982 --> 00:38:39,449
with a lot of lemon and
garlic, like, that was lovely.
945
00:38:39,451 --> 00:38:42,419
But then, yeah, his bread
wasn't toasted properly,
946
00:38:42,421 --> 00:38:44,888
and then going up
against Kaleena's pasta,
947
00:38:44,890 --> 00:38:47,223
that purple spinach pesto
948
00:38:47,225 --> 00:38:49,893
- was such a... such great game play.
- Yeah.
949
00:38:49,895 --> 00:38:52,495
Yes, and she had
a beautiful smokiness
950
00:38:52,497 --> 00:38:54,264
from the smoked rattlesnake.
951
00:38:54,266 --> 00:38:56,299
Yeah, she did not roll the dice,
952
00:38:56,301 --> 00:38:59,035
but she ended up really
winning in the first round.
953
00:38:59,037 --> 00:39:02,706
But I thought her second dish
was not her brightest moment.
954
00:39:02,708 --> 00:39:04,708
She rolled the dice
and she got saffron,
955
00:39:04,710 --> 00:39:05,909
and we got saffron polenta.
956
00:39:05,911 --> 00:39:07,544
That was... it was good.
957
00:39:07,546 --> 00:39:10,914
Was it as much saffron, as we'd
all like to experience that luxury
958
00:39:10,916 --> 00:39:12,449
gorgeous saffron?
959
00:39:12,451 --> 00:39:16,052
I don't think so. And for me,
the goat leg was so overcooked.
960
00:39:16,054 --> 00:39:17,587
[Scott]
The meat was a little tough,
961
00:39:17,589 --> 00:39:19,789
but the sauce itself
was spectacular,
962
00:39:19,791 --> 00:39:21,658
particularly with that polenta.
963
00:39:21,660 --> 00:39:24,094
Zane, he rolled the dice,
he got rid of his goat leg
964
00:39:24,096 --> 00:39:26,229
and then he ended up
getting snow peas.
965
00:39:26,231 --> 00:39:27,697
Like, what a gift.
966
00:39:27,699 --> 00:39:31,067
He used his cheese dice to,
like, really pump up that polenta.
967
00:39:31,069 --> 00:39:34,471
So I think, for me, Zane
really comes around a corner
968
00:39:34,473 --> 00:39:35,972
and kind of shows up
in the entree round.
969
00:39:35,974 --> 00:39:37,107
No, a 100 percent.
970
00:39:37,109 --> 00:39:40,143
You can tell he put care
into the plating of that dish.
971
00:39:40,145 --> 00:39:41,378
It was whimsical,
972
00:39:41,380 --> 00:39:44,047
it was pretty, I wish there
was some more fat or butter
973
00:39:44,049 --> 00:39:46,082
in that reduced red wine sauce.
974
00:39:46,084 --> 00:39:48,752
But, you know,
I'll take what I can get.
975
00:39:55,893 --> 00:39:57,927
I feel confident
in what I put up today.
976
00:39:57,929 --> 00:40:01,264
But Zane is
a really badass competitor.
977
00:40:01,266 --> 00:40:03,032
I hope I pull it out.
[chuckles nervously]
978
00:40:03,034 --> 00:40:05,468
[Zane] Feeling a little uneasy
about the egg,
979
00:40:05,470 --> 00:40:07,737
but I didn't take a break
from rolling the dice.
980
00:40:07,739 --> 00:40:09,205
I wanted to keep proving myself,
981
00:40:09,207 --> 00:40:11,608
and I want to be in the finale
very, very bad.
982
00:40:13,978 --> 00:40:17,247
So... whose dish
on the chopping block?
983
00:40:26,457 --> 00:40:27,590
- Chef Zane...
- Yeah.
984
00:40:27,592 --> 00:40:28,691
[Ted] You've been chopped.
985
00:40:28,693 --> 00:40:30,293
- Judges...
- [Tiffani] Chef Zane,
986
00:40:30,295 --> 00:40:31,928
you came out
of the gate swinging.
987
00:40:31,930 --> 00:40:33,797
You took a huge risk
rolling your dice
988
00:40:33,799 --> 00:40:35,198
and you got duck tongues.
989
00:40:35,200 --> 00:40:37,667
Like, that was almost an
impossible barrier to get around.
990
00:40:37,669 --> 00:40:38,868
You did it anyway,
991
00:40:38,870 --> 00:40:41,037
and buddy, like... [laughs]
992
00:40:41,039 --> 00:40:43,940
You went to the craps table
one last time.
993
00:40:43,942 --> 00:40:46,543
And you got that century egg
994
00:40:46,545 --> 00:40:49,779
Unfortunately, you just used
too much of it.
995
00:40:49,781 --> 00:40:50,847
That's how they roll.
996
00:40:50,849 --> 00:40:52,682
And so we had to chop you.
997
00:40:53,918 --> 00:40:56,085
Thank you. Thank you, guys.
Thank you.
998
00:40:57,488 --> 00:40:59,355
Uh, rolled the dice
one last time
999
00:40:59,357 --> 00:41:01,157
and it came back
to bite me a little bit.
1000
00:41:01,159 --> 00:41:04,160
But I don't have any regrets,
and I know my grandmother,
1001
00:41:04,162 --> 00:41:06,062
she's going to be very proud
of me when she sees this.
1002
00:41:07,097 --> 00:41:09,032
And that means
Chef Kaleena Bliss,
1003
00:41:09,034 --> 00:41:11,167
you are the Chopped champion.
1004
00:41:11,169 --> 00:41:14,003
And you will return
to our Casino Royale
1005
00:41:14,005 --> 00:41:17,474
to play for a minimum
of $25,000,
1006
00:41:17,476 --> 00:41:18,942
and it could be more more
1007
00:41:18,944 --> 00:41:22,712
- [cheering]
- Thank you so much.
1008
00:41:22,714 --> 00:41:27,183
I feel on top of the world
right now, and I'm so excited,
1009
00:41:27,185 --> 00:41:30,487
but I can't even imagine how
tough the finale is going to be.
1010
00:41:30,489 --> 00:41:32,522
There's just so much
on the line for this.
1011
00:41:32,524 --> 00:41:34,624
Get it together.
1012
00:41:34,626 --> 00:41:36,759
This is the most exciting
Chopped I've ever seen.
1013
00:41:36,761 --> 00:41:37,727
You got this. You got this.
1014
00:41:37,729 --> 00:41:39,229
Oh, my God!
1015
00:41:39,231 --> 00:41:40,930
Players are playing.
1016
00:41:40,932 --> 00:41:42,732
Come on, Come on, come on,
this is it!
1017
00:41:43,434 --> 00:41:44,767
[Chris]
You don't look stressed.
1018
00:41:44,769 --> 00:41:47,604
I never look stressed. I'm just
primal screaming on the inside.
1019
00:41:47,606 --> 00:41:49,105
[Ted] They're putting it
all on the line.
1020
00:41:49,107 --> 00:41:50,907
Remind me to up
my anxiety medication.
1021
00:41:50,909 --> 00:41:52,542
[Ted]
It's always a gamble.
1022
00:41:52,544 --> 00:41:54,344
- Ahh!
- [Ted] Five, four...
1023
00:41:54,346 --> 00:41:55,378
- Whew!
- [Ted] ...three,
1024
00:41:55,380 --> 00:41:57,247
- two, one.
- [judges laughing]
1025
00:41:57,249 --> 00:41:59,048
It's Casino Royale