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