1
00:00:01,067 --> 00:00:02,501
The house always wins,
let's prove it wrong.
2
00:00:02,503 --> 00:00:04,737
Ooh, yeah. He gonna like that.
3
00:00:05,805 --> 00:00:07,506
[all exclaiming]
4
00:00:07,508 --> 00:00:10,743
[Ted] Chopped has always been
the ultimate culinary gamble.
5
00:00:10,745 --> 00:00:11,877
Oh! Yeah, baby.
6
00:00:11,879 --> 00:00:13,278
[Ted] But this tournament
gives competitors
7
00:00:13,280 --> 00:00:16,015
control of the game
like never before.
8
00:00:16,017 --> 00:00:17,549
[Corey] Hell yeah.
If it sounds like
9
00:00:17,551 --> 00:00:20,119
sweets out and roll the dice
off, I'm gonna do it.
10
00:00:20,121 --> 00:00:21,954
Big money, big money.
11
00:00:21,956 --> 00:00:24,823
Need a new food truck, baby.
Let's go.
12
00:00:24,825 --> 00:00:26,425
[Ted] Let's see,
what you've got.
13
00:00:26,427 --> 00:00:29,161
- Boom, shaka laka.
- [screams]
14
00:00:29,163 --> 00:00:30,996
The lights are bright and
the stakes are high.
15
00:00:30,998 --> 00:00:33,599
Minimum of $25,000
for the winner.
16
00:00:35,001 --> 00:00:36,201
You're telling us
there could be more.
17
00:00:36,203 --> 00:00:37,302
I am.
18
00:00:38,204 --> 00:00:39,705
[all exclaiming]
19
00:00:39,707 --> 00:00:40,706
It's still Chopped.
20
00:00:40,708 --> 00:00:41,940
[exclaims]
21
00:00:41,942 --> 00:00:43,042
[Ted] It's still brutal.
22
00:00:43,044 --> 00:00:44,043
It is crazy good.
23
00:00:44,045 --> 00:00:45,310
[Ted] It's harder than ever.
24
00:00:45,312 --> 00:00:46,545
[woman] Go, go, go, go, go.
25
00:00:46,547 --> 00:00:47,746
You're feeling lucky?
26
00:00:47,748 --> 00:00:49,081
Yes, yes. [laughs]
27
00:00:49,083 --> 00:00:50,983
[Ted] Let the good times roll.
28
00:00:50,985 --> 00:00:52,484
[man] Oh, lord. Have mercy.
29
00:00:53,953 --> 00:00:56,288
[Grace] In the kitchen,
everyday is a gamble.
30
00:00:56,290 --> 00:00:58,724
[Jenessa] You can't
play it safe here.
31
00:00:58,726 --> 00:01:01,460
[Andrew] Without risk,
there's really no reward.
32
00:01:01,462 --> 00:01:03,128
[Corey] I'm already winning.
33
00:01:04,364 --> 00:01:06,298
I got tapped on my chest.
34
00:01:08,034 --> 00:01:10,002
And that's where dreams
come true right there.
35
00:01:11,871 --> 00:01:14,073
I always say, you will see
36
00:01:14,075 --> 00:01:16,375
my name in the lights of Vegas.
37
00:01:16,943 --> 00:01:18,077
Beat that.
38
00:01:18,978 --> 00:01:20,646
By day, I'm a computer engineer
39
00:01:20,648 --> 00:01:22,181
and by night, I'm Batman.
40
00:01:22,183 --> 00:01:23,982
[laughs]
41
00:01:23,984 --> 00:01:27,019
My food point of view
is bring you the soul food.
42
00:01:27,021 --> 00:01:29,154
When I put that food
down on a plate,
43
00:01:29,156 --> 00:01:31,156
you're gonna taste my love,
you're gonna taste my joy,
44
00:01:31,158 --> 00:01:32,624
you're gonna taste my energy.
45
00:01:32,626 --> 00:01:34,026
That's it, right there.
46
00:01:34,028 --> 00:01:36,295
Oh, wee.
47
00:01:38,364 --> 00:01:40,132
[Andrew] My fiance said,
48
00:01:40,134 --> 00:01:42,434
she will not marry me
unless I win Chopped.
49
00:01:42,936 --> 00:01:44,269
She did say that.
50
00:01:45,405 --> 00:01:47,940
Because I have this
technique driven approach,
51
00:01:47,942 --> 00:01:49,975
my food can sometimes
come across
52
00:01:49,977 --> 00:01:51,577
as being a little complex.
53
00:01:53,079 --> 00:01:56,248
As a chef, I believe, really,
you need to take chances.
54
00:01:56,250 --> 00:01:58,083
Given an opportunity
to take a risk,
55
00:01:58,085 --> 00:01:59,284
I will take it.
56
00:02:01,187 --> 00:02:03,755
[Jenessa] I am the co-owner
and chef of Taurus Ox.
57
00:02:05,725 --> 00:02:07,292
We cook east Asian food
58
00:02:07,294 --> 00:02:08,994
with some American influence.
59
00:02:08,996 --> 00:02:11,430
It's all about bridging
the east and the west
60
00:02:11,432 --> 00:02:13,932
using funky and fresh flavors.
61
00:02:15,135 --> 00:02:16,435
I'm planning on serving food
62
00:02:16,437 --> 00:02:18,103
that they don't taste everyday.
63
00:02:18,105 --> 00:02:20,639
Unapologetically bold
and flavorful.
64
00:02:21,241 --> 00:02:22,541
It's so good.
65
00:02:24,077 --> 00:02:25,310
[Grace] I have a Michelin
star background.
66
00:02:25,312 --> 00:02:26,411
My food is approachable
67
00:02:26,479 --> 00:02:28,647
and just makes me feel
good from the inside out.
68
00:02:30,884 --> 00:02:33,952
Being a female in
this world is not easy.
69
00:02:35,088 --> 00:02:36,388
People walk in
to the restaurant,
70
00:02:36,390 --> 00:02:38,590
look me up and down
and ask for my boss.
71
00:02:39,492 --> 00:02:40,692
I am the boss.
72
00:02:43,663 --> 00:02:45,697
[Andrew] I feel like I have
everything in my arsenal
73
00:02:45,699 --> 00:02:48,934
to win this and that's
what I intend on doing.
74
00:02:48,936 --> 00:02:51,036
[Jenessa] Chopped is
definitely a place to take risks.
75
00:02:51,038 --> 00:02:52,304
I came to play.
76
00:02:52,306 --> 00:02:54,373
[Corey] I got my cleaver, boom.
77
00:02:54,375 --> 00:02:56,608
And I got a prime
rib roast, boom.
78
00:02:57,243 --> 00:02:58,610
Come on, baby.
79
00:02:58,612 --> 00:03:00,045
It's over.
80
00:03:09,923 --> 00:03:10,722
Hello, chefs.
81
00:03:10,724 --> 00:03:11,924
- Hey.
- Hello, Ted.
82
00:03:11,926 --> 00:03:14,226
Welcome to Chopped,
Casino Royale.
83
00:03:14,228 --> 00:03:17,262
Casino Royale,
baby. Let's do it.
84
00:03:17,264 --> 00:03:19,464
Quick question.
Do you like to gamble?
85
00:03:19,466 --> 00:03:20,699
Yes, sir.
86
00:03:20,701 --> 00:03:22,100
[Ted] Well, that's good
because after you open
87
00:03:22,102 --> 00:03:23,302
your mystery baskets,
88
00:03:23,304 --> 00:03:26,138
you do not have to accept
the hand you've been dealt.
89
00:03:26,140 --> 00:03:28,874
- Yes!
- Bring it on.
90
00:03:28,876 --> 00:03:30,409
You can ditch an ingredient
91
00:03:30,411 --> 00:03:33,512
for a chance to pick another
by the roll of the dice.
92
00:03:34,881 --> 00:03:37,082
[Scott] That's pretty smooth,
Ted. Well done, sir.
93
00:03:37,084 --> 00:03:39,418
- Do we have any other judges?
- [all laughing]
94
00:03:39,420 --> 00:03:42,287
I'm not sure whether to
think this is good or bad.
95
00:03:42,289 --> 00:03:44,389
Appetizer baskets
are in front of you.
96
00:03:47,427 --> 00:03:48,527
Open 'em up.
97
00:03:49,195 --> 00:03:51,129
- All right.
- Okay.
98
00:03:51,131 --> 00:03:53,198
What the heck is this?
99
00:03:53,200 --> 00:03:54,399
Some cookie dough?
100
00:03:54,401 --> 00:03:57,269
[Ted] And we are looking
at cookie dough doughnuts.
101
00:03:57,271 --> 00:03:58,971
Doughnuts, baby.
102
00:03:58,973 --> 00:04:00,472
I got coconut.
103
00:04:00,474 --> 00:04:03,008
- [Ted] Whole coconuts.
- [Jenessa] Happy about that.
104
00:04:04,244 --> 00:04:05,344
[Ted] Cocktail sauce.
105
00:04:05,945 --> 00:04:07,412
Okay.
106
00:04:07,414 --> 00:04:09,848
What in the world
is this? Organs?
107
00:04:09,850 --> 00:04:11,617
A little nervous about this one.
108
00:04:11,619 --> 00:04:13,919
[Ted] And Cod milt.
109
00:04:13,921 --> 00:04:14,987
My goodness.
110
00:04:14,989 --> 00:04:17,522
Cod milt, which happens
to be Cod sperm.
111
00:04:17,524 --> 00:04:19,157
- Oh.
- Bring on the challenge.
112
00:04:19,159 --> 00:04:20,993
All right, chefs, time
to rock and roll the dice.
113
00:04:20,995 --> 00:04:22,561
- Let's go.
- Let's do it.
114
00:04:24,564 --> 00:04:26,298
[Corey] There's the crafts
table over there.
115
00:04:26,300 --> 00:04:28,000
The judges are looking good.
116
00:04:28,002 --> 00:04:30,102
I'm in the zone, let's go.
117
00:04:30,104 --> 00:04:31,503
All right, Chef Andrew,
you're up first.
118
00:04:31,505 --> 00:04:33,405
What ingredient are
you getting rid of?
119
00:04:33,407 --> 00:04:36,008
The cookie dough doughnuts,
Ted. Too sweet.
120
00:04:36,010 --> 00:04:38,176
[Ted] All right. Even
numbers are good luck.
121
00:04:38,178 --> 00:04:39,478
Odd, not so much.
122
00:04:40,146 --> 00:04:41,513
Roll the dice.
123
00:04:41,515 --> 00:04:44,016
-Here we go.
-[Ted] Baby needs a new pair of shoes.
124
00:04:44,018 --> 00:04:45,817
[all exclaiming]
125
00:04:45,819 --> 00:04:47,586
- Oh!
- [Ted] Not good.
126
00:04:47,588 --> 00:04:50,055
Okay, nine, that
is an odd number.
127
00:04:50,057 --> 00:04:51,723
Well, I make my own luck, so.
128
00:04:56,229 --> 00:04:58,130
[Ted] Haggis with lamb.
129
00:04:58,132 --> 00:04:59,298
Oh, man.
130
00:04:59,300 --> 00:05:01,933
You gotta take it and roll
with it. It is what it is.
131
00:05:01,935 --> 00:05:04,870
- [Ted] All right, Chef Grace.
- I am saying goodbye to the cod milt.
132
00:05:04,872 --> 00:05:07,039
- [Ted] All right, let her roll.
- [Grace] All right, let's see.
133
00:05:07,041 --> 00:05:08,073
Come on, Grace.
134
00:05:09,709 --> 00:05:11,743
[all exclaiming]
135
00:05:11,745 --> 00:05:14,713
[Ted] You got a six.
We've got a six.
136
00:05:16,983 --> 00:05:19,017
[all exclaiming]
137
00:05:19,019 --> 00:05:20,619
[Ted] Wagyu ribeye steaks.
138
00:05:20,621 --> 00:05:22,187
You wanna trade
it for the haggis?
139
00:05:22,189 --> 00:05:23,388
No, hell no.
140
00:05:23,390 --> 00:05:24,389
[Ted] Okay, Chef Corey.
141
00:05:24,391 --> 00:05:27,426
My plan is to get rid
of the cocktail sauce.
142
00:05:27,428 --> 00:05:29,361
But the Cod milt was a-okay.
143
00:05:29,363 --> 00:05:31,029
[Corey] The Cod milt
was different.
144
00:05:31,031 --> 00:05:33,031
But I ain't come here
to be no quitter.
145
00:05:33,033 --> 00:05:35,267
Chef need a new food
truck baby, let's go.
146
00:05:35,269 --> 00:05:36,835
- [all exclaiming]
- Eight.
147
00:05:36,837 --> 00:05:38,003
Eight, let's go.
148
00:05:38,005 --> 00:05:39,738
[Ted] All right, nice job, chef.
149
00:05:39,740 --> 00:05:41,473
Let's go!
150
00:05:42,742 --> 00:05:45,043
- Boom.
- [all exclaiming]
151
00:05:45,045 --> 00:05:46,011
Look at that.
152
00:05:46,013 --> 00:05:48,146
All right, Jonah crab claws.
153
00:05:48,148 --> 00:05:50,082
Delicious ingredients
with little work.
154
00:05:50,084 --> 00:05:52,184
I got big hands, I'm ready
to crack them, let's go.
155
00:05:52,186 --> 00:05:53,218
All right, Chef Jenessa.
156
00:05:53,220 --> 00:05:55,520
Let's see how lucky
you're gonna be today.
157
00:05:55,522 --> 00:05:57,222
Hopefully, better than the milt.
158
00:05:57,224 --> 00:05:58,890
[all exclaiming]
159
00:05:58,892 --> 00:06:01,293
[all cheering]
160
00:06:01,295 --> 00:06:02,994
Whoa!
161
00:06:02,996 --> 00:06:04,262
Five.
162
00:06:08,000 --> 00:06:10,235
- Natto.
- Okay.
163
00:06:10,237 --> 00:06:12,270
[Ted] Which is a fermented
soybean product
164
00:06:12,272 --> 00:06:15,374
that a lot of people
find challenging, slimy.
165
00:06:15,376 --> 00:06:18,110
All right, no matter how
lucky or unlucky you were,
166
00:06:18,112 --> 00:06:20,212
you got 20 minutes
to make this work.
167
00:06:20,214 --> 00:06:21,346
Clock starts now.
168
00:06:21,348 --> 00:06:23,215
[all exclaiming]
169
00:06:27,053 --> 00:06:30,288
Well, judges, it looks like
I found a high roller table.
170
00:06:30,823 --> 00:06:33,191
You all look casino chic.
171
00:06:33,193 --> 00:06:36,862
I'm here for all the glitz
and glam today. Clearly, yes.
172
00:06:36,864 --> 00:06:38,864
[Ted] So, this is the first
time in history
173
00:06:38,866 --> 00:06:41,800
that we're allowing chefs
to reject an ingredient.
174
00:06:41,802 --> 00:06:42,934
I think the key is really
175
00:06:42,936 --> 00:06:44,936
taking the right
ingredient to switch out.
176
00:06:44,938 --> 00:06:47,239
Cod milt is really,
for me, the item that
177
00:06:47,241 --> 00:06:48,740
everyone really
should have thought
178
00:06:48,742 --> 00:06:50,409
second, twice,
three times about.
179
00:06:50,411 --> 00:06:51,410
Smells so good.
180
00:06:51,412 --> 00:06:52,811
[Tiffani] Not a lot
of great flavor
181
00:06:52,813 --> 00:06:54,146
and very challenging texture.
182
00:06:54,148 --> 00:06:55,814
[Ted] The cod milt is actually,
183
00:06:55,816 --> 00:06:57,582
I hate to say it, sperm.
184
00:06:57,584 --> 00:06:59,851
I would imagine the best
way to go about
185
00:06:59,853 --> 00:07:01,186
this is to fry it.
186
00:07:01,188 --> 00:07:03,321
[Ted] Chef Grace starts
off with cod milt,
187
00:07:03,323 --> 00:07:07,492
now Grace has beautiful,
gorgeous wagyu beef.
188
00:07:07,494 --> 00:07:09,561
I would say that gamble
probably paid off.
189
00:07:10,463 --> 00:07:13,231
This is like the luckiest
of the lucky I think.
190
00:07:13,233 --> 00:07:14,365
What you're thinking about?
191
00:07:14,367 --> 00:07:16,735
- I'm gonna do some steak tartare.
- [Andrew] Great.
192
00:07:16,737 --> 00:07:20,005
[Grace] I'm making
a wagyu beef ribeye tartare
193
00:07:20,007 --> 00:07:22,340
with some beef fat-seared bread.
194
00:07:22,342 --> 00:07:24,176
I'm adding the cocktail
sauce to the tartare
195
00:07:24,178 --> 00:07:27,145
with some mustard, soy sauce.
196
00:07:27,147 --> 00:07:29,347
I'm excited to be playing
the Chopped casino tournament.
197
00:07:29,349 --> 00:07:30,982
I do like to take big risks
198
00:07:30,984 --> 00:07:33,218
and let it push me
and my adrenaline.
199
00:07:33,220 --> 00:07:34,453
Behind.
200
00:07:34,455 --> 00:07:36,888
Jenessa rolled odd
and swapped out her cod milt,
201
00:07:36,890 --> 00:07:38,156
so she got natto.
202
00:07:38,158 --> 00:07:39,724
Natto is fermented soybean,
203
00:07:39,726 --> 00:07:41,126
so when you're pulling
it out of the jar
204
00:07:41,128 --> 00:07:43,128
it would look like
loose honey, stringy
205
00:07:43,130 --> 00:07:46,131
with a little, yellow soybeans.
206
00:07:46,133 --> 00:07:48,467
[Jenessa] I'm blanching this
to try and get the slime off.
207
00:07:48,469 --> 00:07:49,701
- [Tiffani] Jenessa.
- Yes?
208
00:07:49,703 --> 00:07:51,236
How's the luck with the natto?
209
00:07:51,238 --> 00:07:54,039
Oh, it's not very lucky but
I'm gonna make it happen.
210
00:07:54,041 --> 00:07:55,373
Natto is a hard
ingredient for me
211
00:07:55,375 --> 00:07:57,075
just because of the texture
212
00:07:57,077 --> 00:08:00,011
but my plan is to have it mimic,
213
00:08:00,013 --> 00:08:01,513
like, a miso paste.
214
00:08:01,515 --> 00:08:03,348
They're both fermented soybeans,
215
00:08:03,350 --> 00:08:05,817
so I'm gonna do a play
on the miso soup.
216
00:08:05,819 --> 00:08:08,286
I'm making a natto
and coconut soup
217
00:08:08,288 --> 00:08:11,256
with cocktail sauce
cookie dough puree.
218
00:08:12,058 --> 00:08:13,091
Hopefully it works.
219
00:08:13,093 --> 00:08:14,826
Chef, how you're
doing down there?
220
00:08:14,828 --> 00:08:17,128
- [Andrew] Couldn't be better.
- [Corey] Couldn't be better.
221
00:08:18,264 --> 00:08:19,831
[Scott] Andrew decided
to rid himself
222
00:08:19,833 --> 00:08:20,999
of the cookie dough doughnuts
223
00:08:21,001 --> 00:08:23,401
and he got canned
haggis with lamb.
224
00:08:23,403 --> 00:08:25,937
The snake eyes of the kitchen.
225
00:08:25,939 --> 00:08:29,307
[Ted] Haggis is ground meat
and potatoes and rice
226
00:08:29,309 --> 00:08:31,743
stuffed into the stomach
of a lamb and baked.
227
00:08:31,745 --> 00:08:33,545
[Christian] We're talking
about intestines.
228
00:08:33,547 --> 00:08:37,148
So, this is like, finding the
gamiest part of that bubba
229
00:08:37,150 --> 00:08:38,483
and put it in a can, you know.
230
00:08:38,485 --> 00:08:41,520
I don't want to do a haggis.
231
00:08:41,522 --> 00:08:44,723
I never knew what
haggis was until today.
232
00:08:44,725 --> 00:08:46,157
Not sure what I'm gonna do now
233
00:08:46,159 --> 00:08:48,026
but set 'em off to the side.
234
00:08:48,028 --> 00:08:50,395
I know I'm gonna make a
dumpling out of this cod milt.
235
00:08:50,397 --> 00:08:52,731
I'm looking for something
I can incorporate
236
00:08:52,733 --> 00:08:54,900
to like, actually create
something substantial.
237
00:08:54,902 --> 00:08:57,536
So, I see chorizo and I'm
thinking it's perfect.
238
00:08:59,906 --> 00:09:02,607
I'm making cod milt
and chorizo dumplings
239
00:09:02,609 --> 00:09:04,442
with a coconut milk cream.
240
00:09:05,144 --> 00:09:06,278
All right.
241
00:09:07,046 --> 00:09:08,346
Lady luck was on my side
242
00:09:08,348 --> 00:09:10,282
coming into the top
kitchen today.
243
00:09:10,284 --> 00:09:13,184
I end up swapping out
the cocktail sauce
244
00:09:13,186 --> 00:09:15,854
and I get crab claws.
245
00:09:15,856 --> 00:09:17,589
I'm like, "Hell, yeah."
246
00:09:18,491 --> 00:09:19,624
What are you doing, Corey?
247
00:09:19,626 --> 00:09:21,960
I'm going to stuff waffle.
248
00:09:21,962 --> 00:09:22,928
Waffle it.
249
00:09:22,930 --> 00:09:24,930
Yeah, I'mma waffle it real fast.
250
00:09:24,932 --> 00:09:26,364
The inspiration behind this dish
251
00:09:26,366 --> 00:09:28,500
is cooking breakfast
for my kids.
252
00:09:28,502 --> 00:09:32,337
Always come up with new ideas
to make them for breakfast.
253
00:09:33,239 --> 00:09:34,172
Behind.
254
00:09:42,915 --> 00:09:44,115
[Grace] We got ten, guys.
255
00:09:44,117 --> 00:09:46,217
Heard, heard, heard, heard.
256
00:09:46,219 --> 00:09:48,420
Come on, waffle,
I need you, baby.
257
00:09:50,723 --> 00:09:52,424
[Andrew] My dumplings
are finishing cooking
258
00:09:52,426 --> 00:09:54,726
and at this point I haven't
touched my haggis.
259
00:09:55,995 --> 00:09:57,429
All right, here
goes nothing, guys.
260
00:09:57,431 --> 00:10:00,265
I wanna make my
haggis crispy somehow.
261
00:10:00,267 --> 00:10:03,034
So, Andrew took
this can of haggis,
262
00:10:03,036 --> 00:10:05,036
put it inside a fryer basket,
263
00:10:05,038 --> 00:10:07,205
it's gonna shred off into bits.
264
00:10:07,207 --> 00:10:10,275
Dropped a little bit in there,
it kinda like, dissolves.
265
00:10:10,277 --> 00:10:11,843
[Ted] Ooh, there it is.
266
00:10:11,845 --> 00:10:14,179
[Andrew] I'm feeling that
I was dealt a bad hand
267
00:10:14,181 --> 00:10:16,715
with haggis and now
that's not working out,
268
00:10:16,717 --> 00:10:18,083
my nerves are like,
269
00:10:18,085 --> 00:10:19,985
through the roof
at this point in time.
270
00:10:20,519 --> 00:10:21,586
Right behind.
271
00:10:29,562 --> 00:10:30,996
Come on, man.
272
00:10:32,264 --> 00:10:34,099
[Ted] Four minutes to go, chefs.
273
00:10:34,101 --> 00:10:36,401
Andrew took his can of haggis,
274
00:10:36,403 --> 00:10:40,105
put it inside a fryer,
it shred off into bits.
275
00:10:40,107 --> 00:10:42,474
[Andrew] All right, plan B.
276
00:10:42,476 --> 00:10:44,109
So, I take the haggis,
277
00:10:44,111 --> 00:10:46,311
get it in sautee pan
with some olive oil
278
00:10:46,313 --> 00:10:48,113
and panko bread crumbs.
279
00:10:50,549 --> 00:10:52,317
[Corey] These waffles, they
gotta have a great sauce
280
00:10:52,319 --> 00:10:53,284
that goes on top.
281
00:10:53,286 --> 00:10:54,886
I take a little cookie dough
282
00:10:54,888 --> 00:10:57,322
and the coconut with
a little maple syrup
283
00:10:57,324 --> 00:10:58,823
to give it a sweetness.
284
00:10:58,825 --> 00:11:01,960
But I'm still thinking,
something's missing.
285
00:11:01,962 --> 00:11:04,129
So, I decided to take
this cod milt,
286
00:11:04,131 --> 00:11:06,197
toast a little bit
up for garnishing.
287
00:11:06,199 --> 00:11:07,832
[Ted] Chefs, two minute warning.
288
00:11:07,834 --> 00:11:09,367
- Two minutes.
- Two minutes.
289
00:11:09,369 --> 00:11:11,236
[Scott] Let's get it done,
chefs. Let's go.
290
00:11:11,238 --> 00:11:13,505
[Corey] Oh, lord, have mercy.
291
00:11:13,507 --> 00:11:15,373
[Jenessa] Come on,
guys, let's push.
292
00:11:15,375 --> 00:11:16,908
I'm blending the cocktail sauce
293
00:11:16,910 --> 00:11:18,276
with the cookie dough doughnuts
294
00:11:18,278 --> 00:11:21,579
to make a dressing
to garnish my soup with.
295
00:11:23,449 --> 00:11:24,883
20, guys. You got this.
296
00:11:24,885 --> 00:11:26,317
- 20, 20, 20.
- Come on.
297
00:11:26,319 --> 00:11:28,319
[all exclaiming]
298
00:11:28,321 --> 00:11:30,522
[Ted] Ten, nine,
299
00:11:30,524 --> 00:11:33,191
eight, seven, six,
300
00:11:33,592 --> 00:11:35,660
five, four,
301
00:11:35,662 --> 00:11:38,496
three, two, one,
302
00:11:38,498 --> 00:11:40,231
- time's up.
- All right.
303
00:11:40,233 --> 00:11:43,635
[all applauding]
304
00:11:43,637 --> 00:11:46,137
Good job. Y'all have some
beautiful plates, I like that.
305
00:11:46,139 --> 00:11:48,206
- That was crazy.
- Good job, bro.
306
00:11:48,208 --> 00:11:50,508
- Hey, nice plating.
- Thank you.
307
00:11:51,343 --> 00:11:52,477
[Grace] I do feel lucky,
308
00:11:52,479 --> 00:11:54,946
I feel like I got a very
positive ingredient
309
00:11:54,948 --> 00:11:56,881
but sometimes that can hurt you
310
00:11:56,883 --> 00:11:58,950
because you think it's too easy.
311
00:11:58,952 --> 00:12:00,719
But by no means, was this easy.
312
00:12:06,992 --> 00:12:09,494
[Ted] Chefs, you have arrived
at the chopping block.
313
00:12:09,496 --> 00:12:11,496
We gave you cookie
dough doughnuts,
314
00:12:11,498 --> 00:12:12,931
whole coconuts,
315
00:12:12,933 --> 00:12:15,333
cocktail sauce and cod milt.
316
00:12:15,335 --> 00:12:17,702
Then we gave you
the chance to roll the dice
317
00:12:17,704 --> 00:12:19,404
and replace one ingredient.
318
00:12:19,406 --> 00:12:21,039
Chef Grace, we're
starting with you.
319
00:12:21,041 --> 00:12:23,742
I replaced the cod milt
for some wagyu beef.
320
00:12:23,744 --> 00:12:26,411
So, I made wagyu beef tartare
321
00:12:26,413 --> 00:12:28,446
with some beef fat-seared bread.
322
00:12:32,351 --> 00:12:33,985
When I'm having tartare,
323
00:12:33,987 --> 00:12:35,386
there's two things
I'm looking for,
324
00:12:35,388 --> 00:12:37,088
one of them is bread
and the other one
325
00:12:37,090 --> 00:12:39,057
is like, some sort
of mustard or acidity.
326
00:12:39,925 --> 00:12:41,593
And I think that
they're both here.
327
00:12:43,028 --> 00:12:46,498
I'm struggling really though
to find the cocktail sauce.
328
00:12:46,500 --> 00:12:47,966
I didn't even realize
it was there.
329
00:12:47,968 --> 00:12:49,100
Yes, Chef.
330
00:12:49,102 --> 00:12:51,002
I agree with Christian
that it's just so faint,
331
00:12:51,004 --> 00:12:52,303
it's almost hidden.
332
00:12:52,305 --> 00:12:54,038
But I think you made some
really good decisions.
333
00:12:54,040 --> 00:12:56,274
Utilizing that fat from
the wagyu beef
334
00:12:56,276 --> 00:13:00,111
to toast a bread in,
it was just really smart.
335
00:13:00,113 --> 00:13:01,880
We asked you to bring
the house down and I think
336
00:13:01,882 --> 00:13:03,448
you robbed the casino here.
337
00:13:03,450 --> 00:13:04,849
Thank you, chef.
338
00:13:04,851 --> 00:13:06,417
Next up is Chef Jenessa.
339
00:13:06,419 --> 00:13:08,553
I rejected the cod milt
340
00:13:08,954 --> 00:13:10,722
and got natto.
341
00:13:10,724 --> 00:13:13,191
I have a coconut
natto soup for you
342
00:13:13,193 --> 00:13:16,127
with a cocktail sauce
and cookie puree on top.
343
00:13:19,031 --> 00:13:20,732
You took the absolute right risk
344
00:13:20,734 --> 00:13:22,834
trying to get rid
of the cod milt.
345
00:13:22,836 --> 00:13:24,803
Thought it would be
a great risk,
346
00:13:24,805 --> 00:13:27,172
- it was natto.
- [Jenessa chuckles]
347
00:13:27,174 --> 00:13:29,240
[Tiffani] But this
is such a good idea.
348
00:13:29,242 --> 00:13:31,543
The texture that you were able
349
00:13:31,545 --> 00:13:36,114
to coax with the coconut
water and the natto.
350
00:13:36,116 --> 00:13:37,482
But then the cocktail sauce
351
00:13:37,484 --> 00:13:39,284
the cookie dough
doughnuts has kinda got
352
00:13:39,286 --> 00:13:41,619
put into the blender
and all muddled together.
353
00:13:42,655 --> 00:13:46,624
That deep flavor of that
natto is challenging here.
354
00:13:47,493 --> 00:13:48,960
But I think you clearly have
355
00:13:48,962 --> 00:13:50,929
a handle on
Japanese ingredients.
356
00:13:50,931 --> 00:13:53,031
I do like to influence
my cooking
357
00:13:53,033 --> 00:13:55,800
with eastern and southeast
Asian ingredients.
358
00:13:55,802 --> 00:13:59,037
I co-own a Laotian restaurant
in Seattle with my fiance.
359
00:13:59,039 --> 00:14:01,706
It's our first one
and it's been a grind.
360
00:14:02,041 --> 00:14:04,309
And $25,000
361
00:14:04,311 --> 00:14:08,046
would mean new possibilities
for my restaurant.
362
00:14:08,314 --> 00:14:10,048
Next up, Chef Andrew.
363
00:14:10,050 --> 00:14:12,951
Chefs, I've made a chorizo
and cod milt dumpling
364
00:14:12,953 --> 00:14:14,219
with a coconut cream.
365
00:14:17,857 --> 00:14:19,224
[Tiffani] This is so
interesting, right?
366
00:14:19,226 --> 00:14:20,491
Like, we gave you cod milt,
367
00:14:20,493 --> 00:14:22,994
you take it and then you
get haggis on top of it.
368
00:14:22,996 --> 00:14:25,430
I would bet everything
I have in my bank account
369
00:14:25,432 --> 00:14:26,698
that not one of
us would be like,
370
00:14:26,700 --> 00:14:27,932
"You know what I'm gonna do?
371
00:14:27,934 --> 00:14:30,168
I'm gonna make a mousse
and I'm gonna poach it."
372
00:14:30,870 --> 00:14:34,072
But... it works.
373
00:14:34,074 --> 00:14:35,473
Think of how many things
are going on here,
374
00:14:35,475 --> 00:14:36,741
the creamy coconut,
375
00:14:36,743 --> 00:14:39,244
you got that light,
airy quenelle milt
376
00:14:39,246 --> 00:14:41,946
and then you got crispy funk
377
00:14:41,948 --> 00:14:43,114
- on top.
- [all chuckling]
378
00:14:43,116 --> 00:14:45,984
Really well rounded and you
took that haggis
379
00:14:45,986 --> 00:14:47,719
and owned it, bro, 100 percent.
380
00:14:47,721 --> 00:14:48,720
Thank you.
381
00:14:48,722 --> 00:14:49,954
Finally, Chef Corey.
382
00:14:49,956 --> 00:14:52,257
I chose to get rid
of the cocktail sauce
383
00:14:52,259 --> 00:14:53,725
and I got crab claws.
384
00:14:53,727 --> 00:14:55,460
So, what I have in front
of you chefs today
385
00:14:55,462 --> 00:14:58,096
is a stuffed crab waffle
386
00:14:58,098 --> 00:15:00,632
with a cookie dough maple syrup.
387
00:15:01,600 --> 00:15:03,167
I like to cook waffles
with my kids
388
00:15:03,169 --> 00:15:04,502
when Mom's at work.
389
00:15:04,504 --> 00:15:06,804
I just always try to give
them something different.
390
00:15:06,806 --> 00:15:09,741
Corey, are those your kids'
drawings tattooed on your arm?
391
00:15:09,743 --> 00:15:12,277
- [Corey] Yeah, it is.
- [Tiffani] That is the cutest thing I've ever seen.
392
00:15:12,279 --> 00:15:14,679
That's great, I was noticing
that, that's awesome.
393
00:15:15,381 --> 00:15:17,715
I am here for stuffed waffles.
394
00:15:17,717 --> 00:15:19,350
This is fun, this is whimsical.
395
00:15:19,352 --> 00:15:22,287
I love the natural salinity
from the crab
396
00:15:22,289 --> 00:15:24,489
that's poking through
that sweet waffle.
397
00:15:24,491 --> 00:15:25,990
I mean, really nice.
398
00:15:25,992 --> 00:15:27,959
With that being said,
399
00:15:27,961 --> 00:15:30,662
that sauce is pretty
gosh darn sweet.
400
00:15:31,497 --> 00:15:33,431
What's making this super sweet
401
00:15:33,433 --> 00:15:35,867
- is that cookie dough doughnut.
- Yeah.
402
00:15:35,869 --> 00:15:38,102
You're used to the cod milt.
403
00:15:38,104 --> 00:15:42,073
Let's be honest,
it's really, really brave.
404
00:15:42,075 --> 00:15:43,808
Sauteing it
and putting it on top.
405
00:15:43,810 --> 00:15:45,510
It almost has this like,
406
00:15:45,512 --> 00:15:48,146
kinda like, bacon
fat kinda texture
407
00:15:48,148 --> 00:15:50,048
that you get when
you're eating waffles.
408
00:15:50,050 --> 00:15:53,551
As an appetizer this is like,
the first course of more,
409
00:15:53,553 --> 00:15:56,754
maybe, breakfast but
sometimes at a casino
410
00:15:56,756 --> 00:15:59,424
dinner turns into breakfast,
so here we are.
411
00:16:01,593 --> 00:16:04,395
[Jenessa] So, I took a risk in
switching out the cod milt.
412
00:16:04,397 --> 00:16:06,297
I probably wouldn't
have done it if I knew
413
00:16:06,299 --> 00:16:08,366
what my replacement
ingredient was.
414
00:16:08,368 --> 00:16:10,268
But I did the best that I could.
415
00:16:11,570 --> 00:16:14,005
[Corey] It's cod milt,
I didn't wanna run from it.
416
00:16:14,007 --> 00:16:16,107
I'm not afraid of taking risks.
417
00:16:16,109 --> 00:16:18,042
I feel like I have what it
takes to represent
418
00:16:18,044 --> 00:16:19,377
Chopped and be their champion.
419
00:16:31,223 --> 00:16:34,359
So, whose dish is on
the chopping block?
420
00:16:41,266 --> 00:16:44,168
Chef Jenessa, you've
been chopped. Judges.
421
00:16:44,170 --> 00:16:46,738
Jenessa, while you
transformed the texture
422
00:16:46,740 --> 00:16:48,006
of the natto really well,
423
00:16:48,008 --> 00:16:50,508
natto flavor was just
way too assertive.
424
00:16:50,510 --> 00:16:52,610
And I would have really loved
to see more transformation
425
00:16:52,612 --> 00:16:55,980
in that cocktail sauce and
the cookie dough doughnut.
426
00:16:55,982 --> 00:16:57,015
Thank you, chef.
427
00:16:57,282 --> 00:16:59,017
Thank you.
428
00:17:01,020 --> 00:17:02,487
[Jenessa] Sometimes,
luck is in your favor,
429
00:17:02,489 --> 00:17:04,422
today it was not in my favor.
430
00:17:04,424 --> 00:17:07,058
The ingredients got
the best of me for sure.
431
00:17:08,861 --> 00:17:10,695
Chef Corey, Chef Andrew,
Chef Grace,
432
00:17:10,697 --> 00:17:12,196
maybe you'll think these baskets
433
00:17:12,198 --> 00:17:14,032
are already just perfect.
434
00:17:14,034 --> 00:17:16,067
[Corey] Let's see what we got.
435
00:17:18,971 --> 00:17:20,171
Go ahead and open them up.
436
00:17:22,141 --> 00:17:25,109
- I love these.
- What in the heck is this?
437
00:17:25,111 --> 00:17:27,211
[Ted] And you got
cherry wax lips.
438
00:17:27,213 --> 00:17:29,480
Definitely, exhilarating.
439
00:17:29,482 --> 00:17:31,482
Okay, it's fitting for
the casino night.
440
00:17:32,251 --> 00:17:33,351
[Ted] Chinese okra.
441
00:17:33,353 --> 00:17:36,187
- Wow.
- All right.
442
00:17:36,189 --> 00:17:39,924
We got some cheesy, eggy thing.
443
00:17:39,926 --> 00:17:41,692
[Ted] A bologna breakfast bowl.
444
00:17:41,694 --> 00:17:42,727
[Andrew] I remember that.
445
00:17:44,096 --> 00:17:45,430
Okay.
446
00:17:45,432 --> 00:17:47,965
Is it moving?
[chuckles nervously]
447
00:17:47,967 --> 00:17:49,500
[Ted] And sea cucumber.
448
00:17:49,502 --> 00:17:51,002
What the--
449
00:17:51,004 --> 00:17:54,572
[Grace] The sea cucumber
is a little clam like.
450
00:17:54,574 --> 00:17:57,175
It's dense, it's chewy,
it's tough.
451
00:17:58,143 --> 00:17:59,210
Yikes.
452
00:17:59,212 --> 00:18:00,945
Lord have mercy.
453
00:18:00,947 --> 00:18:03,314
Anybody wanna kick one of
these ingredients to the curb
454
00:18:03,316 --> 00:18:05,216
and go for the gusto
in the casino?
455
00:18:05,218 --> 00:18:06,350
- For sure.
- Yes.
456
00:18:06,352 --> 00:18:07,485
Yes.
457
00:18:09,188 --> 00:18:11,823
All right, let's do this,
I'm feeling good. I feel it.
458
00:18:11,825 --> 00:18:13,191
Here we go.
459
00:18:13,193 --> 00:18:14,725
[Ted] All right, chefs,
which ingredient goes?
460
00:18:14,727 --> 00:18:16,127
[Grace] Cherry wax lips.
461
00:18:16,129 --> 00:18:18,496
[all cheering]
462
00:18:20,065 --> 00:18:21,899
[all exclaiming]
463
00:18:21,901 --> 00:18:24,368
- It's a seven.
- Oh.
464
00:18:24,370 --> 00:18:26,037
Not so lucky this round.
465
00:18:30,008 --> 00:18:32,477
Oh. Fish heads.
466
00:18:32,479 --> 00:18:35,213
- All right.
- Actually that's not bad at all.
467
00:18:35,215 --> 00:18:36,747
Pretty good.
468
00:18:36,749 --> 00:18:38,583
[Grace] Not too bad, not as
bad as I thought it would be.
469
00:18:38,585 --> 00:18:39,784
[Ted] All right,
next up, Andrew.
470
00:18:39,786 --> 00:18:42,153
[all cheering]
471
00:18:42,155 --> 00:18:44,088
[Scott] Need an even
number here, let's go.
472
00:18:44,090 --> 00:18:46,090
[Ted] Five and four, nine.
473
00:18:46,092 --> 00:18:47,558
- Oh!
- He got nine last time.
474
00:18:47,560 --> 00:18:49,026
[Scott] He did get
a nine last time.
475
00:18:49,028 --> 00:18:50,228
Hey, nine could be
a lucky number.
476
00:18:50,230 --> 00:18:51,429
[Scott] What are you
swapping out, Chef?
477
00:18:51,431 --> 00:18:54,665
- Sea cucumber.
- Sea cucumber for what's under number nine.
478
00:18:58,003 --> 00:19:00,538
Oh! Alligator ribs.
479
00:19:01,140 --> 00:19:02,273
Finally, Chef Corey.
480
00:19:02,275 --> 00:19:04,041
You got an idea which one
you're gonna get rid of?
481
00:19:04,043 --> 00:19:05,676
The Bologna breakfast bowl.
482
00:19:09,114 --> 00:19:10,648
-[Ted] Three. Five.
483
00:19:15,821 --> 00:19:17,288
Bittermelon, my friend.
484
00:19:17,290 --> 00:19:20,057
Bittermelon, looks a lot
like the Chinese okra,
485
00:19:20,059 --> 00:19:21,292
just in smaller form.
486
00:19:21,294 --> 00:19:23,928
It is extremely bitter,
has a very hard outer texture.
487
00:19:23,930 --> 00:19:25,062
Needs to be cooked.
488
00:19:25,064 --> 00:19:27,331
I'm feeling great. I'm
feeling good, let's get it.
489
00:19:27,333 --> 00:19:30,168
Okay, 30 minutes
to make main dishes.
490
00:19:30,170 --> 00:19:31,502
- Time starts now.
- All right, let's do this.
491
00:19:31,504 --> 00:19:34,505
[all applauding]
492
00:19:37,843 --> 00:19:40,444
So, it's crazy to me that
all three of these chefs
493
00:19:40,446 --> 00:19:42,780
rolled an unlucky odd number.
494
00:19:42,782 --> 00:19:44,549
You guys down to
having fun with it yet?
495
00:19:44,551 --> 00:19:46,551
I'm always having fun,
baby. How about you?
496
00:19:46,553 --> 00:19:48,085
Oh, man.
497
00:19:48,087 --> 00:19:49,887
[Tiffani] Chef Corey
literally has
498
00:19:49,889 --> 00:19:51,589
bittermelon, Chinese okra,
499
00:19:51,591 --> 00:19:54,158
red wax lips and sea cucumber.
500
00:19:54,160 --> 00:19:56,794
The sea cucumber is
actually a marine animal,
501
00:19:56,796 --> 00:19:59,096
so it's prized
in Asian cookings.
502
00:19:59,098 --> 00:20:02,433
It's softer than a clam.
Really, really chewy.
503
00:20:02,435 --> 00:20:03,701
[Corey] Ooh, it's juicy.
504
00:20:04,469 --> 00:20:06,504
I grabbed that sea cucumber
505
00:20:06,506 --> 00:20:07,939
and I get some salt, pepper
506
00:20:07,941 --> 00:20:09,407
and a little garlic
powder down on it.
507
00:20:09,409 --> 00:20:12,176
I'm making a seared sea cucumber
508
00:20:12,178 --> 00:20:13,978
with a carrot, tomato succotash
509
00:20:13,980 --> 00:20:17,181
and cherry wax lips,
bittermelon sauce.
510
00:20:17,183 --> 00:20:19,550
Succotash pairs
well with seafood.
511
00:20:20,385 --> 00:20:21,385
What are you doing?
512
00:20:21,387 --> 00:20:24,522
I'm gonna do a little
Nashville hot sea clam
513
00:20:24,524 --> 00:20:26,257
and some grits
514
00:20:26,259 --> 00:20:29,160
cooked in a kinda
fish fumet type thing.
515
00:20:29,162 --> 00:20:31,796
I think Grace made out really
well there at the crabs table
516
00:20:31,798 --> 00:20:33,164
because she got fish head.
517
00:20:33,166 --> 00:20:36,968
Grace is on a roll,
even her bad roll went good.
518
00:20:36,970 --> 00:20:38,736
[Grace] Fish heads
are better than wax lips
519
00:20:38,738 --> 00:20:40,538
because I can just
throw them into
520
00:20:40,540 --> 00:20:43,040
a stock and kinda
refortify that stock.
521
00:20:43,042 --> 00:20:45,509
I am making a Nashville
hot sea cucumber
522
00:20:45,511 --> 00:20:47,211
with a fish head polenta.
523
00:20:48,347 --> 00:20:51,048
The sea cucumber has
really dense texture
524
00:20:51,050 --> 00:20:54,151
which I think will lend itself
well to being deep fried.
525
00:20:54,720 --> 00:20:55,953
What are you gonna do?
526
00:20:56,021 --> 00:20:57,455
- I'm not sure how I'm gonna do the Alligator yet.
- Yeah.
527
00:20:57,457 --> 00:20:59,290
[Andrew] So, I'm getting
the sauce started.
528
00:21:00,125 --> 00:21:01,559
First thing I need
to do to get moving,
529
00:21:01,561 --> 00:21:03,094
what I think about
this Alligator,
530
00:21:03,096 --> 00:21:04,695
start developing some sauce.
531
00:21:04,697 --> 00:21:06,197
I know I want to mimic a sauce
532
00:21:06,199 --> 00:21:09,000
that's been cooking for,
like, a really long time.
533
00:21:09,002 --> 00:21:12,270
I throw in the Bologna from
the Bologna breakfast bowl.
534
00:21:12,272 --> 00:21:14,905
Fennel seeds marsala, tomato.
535
00:21:14,907 --> 00:21:17,541
My Chinese okra will
be stewed in here
536
00:21:17,543 --> 00:21:19,243
and it will be like,
very gently cooked
537
00:21:19,245 --> 00:21:21,279
and have like, a really nice
texture. Right behind.
538
00:21:21,281 --> 00:21:22,847
[Scott] I'm a little
concerned about Andrew.
539
00:21:22,849 --> 00:21:25,216
- The Alligator ribs, it's something wild.
- Prehistoric.
540
00:21:25,218 --> 00:21:27,285
[Scott] It's similar to frog's
legs, I would say.
541
00:21:27,287 --> 00:21:30,288
There's a light, a very
light salinity to it.
542
00:21:30,290 --> 00:21:32,890
[Ted] All right, chefs,
you're down to 19 minutes.
543
00:21:32,892 --> 00:21:34,225
[Grace] Time's going by fast.
544
00:21:38,030 --> 00:21:39,730
[Corey] I cut the Chinese okra
545
00:21:39,732 --> 00:21:42,099
and then I take it
over to the deep fryer
546
00:21:42,101 --> 00:21:44,068
to get a nice crisp on it.
547
00:21:44,070 --> 00:21:46,170
This is all about
building my legacy.
548
00:21:46,172 --> 00:21:48,739
Today, I'm playing for me,
my children, my wife.
549
00:21:48,741 --> 00:21:51,909
I want them to understand that
with hard work and dedication,
550
00:21:51,911 --> 00:21:54,211
you can go out there
and you can do anything.
551
00:21:55,414 --> 00:21:57,415
[Scott] There's something
different but I'm not sure.
552
00:21:57,417 --> 00:21:59,950
- I can't pinpoint it.
- [Christian] Something seems different about you.
553
00:21:59,952 --> 00:22:01,552
It's the quietness that
you don't recognize.
554
00:22:01,554 --> 00:22:03,154
[all laughing]
555
00:22:03,156 --> 00:22:04,655
I was gonna say, wait a minute.
556
00:22:05,490 --> 00:22:07,191
[Andrew] I'm butchering
this Alligator
557
00:22:07,193 --> 00:22:08,259
to the best of my ability.
558
00:22:08,261 --> 00:22:10,061
But I'm running out of time.
559
00:22:10,063 --> 00:22:13,464
I get the meat grinder
and I'm gonna make meatballs.
560
00:22:15,400 --> 00:22:18,936
Next up, I take these
red cherry wax lips,
561
00:22:18,938 --> 00:22:21,872
render out the sweetness
and that way I can use a nice,
562
00:22:21,874 --> 00:22:24,508
simple salsa verde
on top of this dish.
563
00:22:24,510 --> 00:22:26,410
[Scott] Guys, keep an eye
on that clock.
564
00:22:26,412 --> 00:22:27,578
Guys, we have seven.
565
00:22:27,580 --> 00:22:29,714
Seven minutes, woo!
566
00:22:29,716 --> 00:22:31,649
[Grace] I'm sauteing
the Chinese okra
567
00:22:31,651 --> 00:22:33,918
with some onion, green pepper
568
00:22:33,920 --> 00:22:37,254
and some Bologna from
the Bologna breakfast bowl.
569
00:22:37,256 --> 00:22:38,956
I gotta check on my polenta
570
00:22:38,958 --> 00:22:41,292
and it just like, like a sponge,
571
00:22:41,294 --> 00:22:42,793
just soaked that liquid up.
572
00:22:42,795 --> 00:22:43,728
[screams]
573
00:22:43,730 --> 00:22:45,863
This polenta has
my fish head in it,
574
00:22:45,865 --> 00:22:47,365
so I have to get
it on the plate.
575
00:22:47,367 --> 00:22:50,201
I mix the polenta with
a little sour cream and butter
576
00:22:50,203 --> 00:22:51,335
to try to loosen it up.
577
00:22:51,337 --> 00:22:52,536
We got this, guys.
578
00:22:54,106 --> 00:22:56,240
Chef Andrew, how
are you doing, brother?
579
00:22:56,242 --> 00:22:58,242
I'm behind, Chef. But you
know what, I'm gonna do it.
580
00:22:58,244 --> 00:23:00,144
Keep going, man, keep going.
581
00:23:00,146 --> 00:23:01,712
You got this, bro, you got this.
582
00:23:01,714 --> 00:23:03,414
[Andrew] This Alligator
is still like,
583
00:23:03,416 --> 00:23:05,282
sitting right here,
I need to get this done.
584
00:23:05,284 --> 00:23:06,817
I'm going to get this done.
585
00:23:06,819 --> 00:23:08,519
Fryer is open if
you guys need it.
586
00:23:08,521 --> 00:23:10,921
Wait, right, behind,
right behind, right behind.
587
00:23:10,923 --> 00:23:12,623
How much time is left?
588
00:23:12,625 --> 00:23:15,126
[Grace] Uh, we got three.
Three and a half.
589
00:23:15,128 --> 00:23:17,962
My man is taking every
second he has left.
590
00:23:17,964 --> 00:23:19,163
[Ted] I'm a little worried.
591
00:23:22,401 --> 00:23:23,467
This is crazy.
592
00:23:25,404 --> 00:23:26,871
Ooh, yeah.
593
00:23:26,873 --> 00:23:29,273
Oh, you better like that,
you're gonna like that.
594
00:23:29,275 --> 00:23:31,142
- Coming, right behind you.
- 30 seconds.
595
00:23:31,144 --> 00:23:33,377
Behind, behind, behind,
behind, behind.
596
00:23:34,346 --> 00:23:36,180
Behind, behind, behind,
behind, behind.
597
00:23:37,416 --> 00:23:38,582
Come on.
598
00:23:39,484 --> 00:23:41,519
- [Ted] Gotta get this done.
- Take that home, guys.
599
00:23:42,721 --> 00:23:45,890
[Ted] Time flies in the
Chopped Casino Royale, chefs.
600
00:23:45,892 --> 00:23:48,426
Ten, nine, eight,
601
00:23:48,960 --> 00:23:51,662
seven, six, five,
602
00:23:52,164 --> 00:23:53,964
four, three,
603
00:23:53,966 --> 00:23:57,168
two, one, time.
604
00:23:57,170 --> 00:23:59,236
- I can't do this.
- Wow.
605
00:24:03,475 --> 00:24:05,109
[Andrew sighs]
606
00:24:06,211 --> 00:24:08,012
I feel like I took
the appropriate risk.
607
00:24:08,014 --> 00:24:09,980
I didn't wanna mess
around with sea cucumber
608
00:24:09,982 --> 00:24:14,251
but not finessed the way
I would like it to be.
609
00:24:14,253 --> 00:24:16,253
I think I just could
have performed better.
610
00:24:26,198 --> 00:24:28,866
Chefs, for your second
Casino Royale round,
611
00:24:28,868 --> 00:24:31,469
you opened up a basket
of cherry wax lips,
612
00:24:31,471 --> 00:24:32,903
Chinese okra,
613
00:24:32,905 --> 00:24:35,906
a Bologna breakfast bowl
and sea cucumber.
614
00:24:35,908 --> 00:24:38,576
Then we let you gamble for the
chance to swap out ingredients
615
00:24:38,578 --> 00:24:40,244
if you dare.
616
00:24:41,246 --> 00:24:42,179
Chef Andrew.
617
00:24:42,181 --> 00:24:44,014
So, I swapped out
the sea cucumber
618
00:24:44,016 --> 00:24:46,083
and got the Alligator ribs.
619
00:24:46,085 --> 00:24:49,353
I made Alligator meatballs
with stewed Chinese okra.
620
00:24:52,324 --> 00:24:54,191
The texture of
the Alligator meatball
621
00:24:55,460 --> 00:24:57,194
is lovely.
622
00:24:57,196 --> 00:24:58,128
Crispy, beautiful.
623
00:24:58,130 --> 00:24:59,830
And as much as I loved
624
00:24:59,832 --> 00:25:02,366
the olive oil with
the Chinese okra,
625
00:25:02,368 --> 00:25:05,503
I got a pretty decent
slick of oil in my plate.
626
00:25:06,238 --> 00:25:08,239
But it tastes absolutely great.
627
00:25:08,241 --> 00:25:11,041
The Chinese okra
is cooked very nicely.
628
00:25:11,043 --> 00:25:13,477
The meatballs are
tasty and delicious.
629
00:25:13,479 --> 00:25:14,879
You took a huge risk, man
630
00:25:14,881 --> 00:25:16,380
and it's paid off for you.
631
00:25:17,282 --> 00:25:18,983
I'm getting
the Alligator meatball
632
00:25:18,985 --> 00:25:21,418
that is soft and has
really great flavor.
633
00:25:21,420 --> 00:25:23,354
With the salsa verde,
with like this little touch
634
00:25:23,356 --> 00:25:25,723
of red cherry wax lips.
635
00:25:25,725 --> 00:25:28,092
Considering incredibly bad luck,
636
00:25:28,094 --> 00:25:29,560
an incredibly good dish.
637
00:25:29,562 --> 00:25:30,561
Thank you, Chef.
638
00:25:30,563 --> 00:25:33,097
Chef, what would it
mean to you to win?
639
00:25:33,465 --> 00:25:34,598
I would love 25k.
640
00:25:34,600 --> 00:25:37,568
So, I'm actually getting
married in a week
641
00:25:37,570 --> 00:25:38,969
and six days from today.
642
00:25:38,971 --> 00:25:40,838
Wow, congrats.
643
00:25:40,840 --> 00:25:43,374
[Andrew] Having $25,000
would help pay for the wedding
644
00:25:43,376 --> 00:25:46,343
but it would also help
plan for our future.
645
00:25:46,345 --> 00:25:47,545
Next up, Chef Corey.
646
00:25:47,547 --> 00:25:50,948
- [exclaims]
- [all laughing]
647
00:25:50,950 --> 00:25:52,383
We all felt the same.
648
00:25:52,385 --> 00:25:54,752
I swapped out the
Bologna breakfast bowl
649
00:25:54,754 --> 00:25:57,221
and I ended up with bittermelon.
650
00:25:57,223 --> 00:26:00,858
What you have in front of you
is a seared sea cucumber
651
00:26:00,860 --> 00:26:02,760
with a carrot, tomato succotash
652
00:26:02,762 --> 00:26:05,296
and a bittermelon wax lip sauce.
653
00:26:05,298 --> 00:26:08,065
- Chef, you've developed some really good flavors here.
- Thank you.
654
00:26:08,067 --> 00:26:09,266
[Scott] The sauce is delicious,
655
00:26:09,268 --> 00:26:10,935
it's a great
extraction of flavor
656
00:26:10,937 --> 00:26:12,336
from the vegetables
that you have.
657
00:26:12,338 --> 00:26:14,071
It's working with the melon.
658
00:26:14,073 --> 00:26:16,907
But the cook on
the actual sea cucumber,
659
00:26:16,909 --> 00:26:18,275
it's really tough.
660
00:26:19,177 --> 00:26:21,545
Makes it a little bit
difficult to chew.
661
00:26:21,547 --> 00:26:24,114
You never worked with
sea cucumbers before, right?
662
00:26:24,116 --> 00:26:25,382
Never have worked with it.
663
00:26:25,384 --> 00:26:26,617
So, obviously it's tough
664
00:26:26,619 --> 00:26:28,452
and that comes down
to just sort of
665
00:26:28,454 --> 00:26:29,920
tasting as you go.
666
00:26:29,922 --> 00:26:31,822
Had you have cut off
a piece and tried it
667
00:26:31,824 --> 00:26:33,991
you would have said, "Oh, no,
this is never gonna happen."
668
00:26:34,726 --> 00:26:36,093
While I really like
the Chinese okra
669
00:26:36,095 --> 00:26:38,395
and I like the al dente carrot
670
00:26:38,397 --> 00:26:40,497
and sweetness that popped
out of those tomatoes
671
00:26:40,499 --> 00:26:42,032
all worked into that sauce.
672
00:26:42,034 --> 00:26:44,268
I can't imagine a harder basket.
673
00:26:44,270 --> 00:26:47,071
Really good use of what
was put in front of you.
674
00:26:47,073 --> 00:26:48,939
And you totally
soldiered through this,
675
00:26:48,941 --> 00:26:51,108
so it says a lot about you.
676
00:26:51,110 --> 00:26:52,142
Thank you, Chef.
677
00:26:52,144 --> 00:26:53,177
Finally, Chef Grace.
678
00:26:53,179 --> 00:26:56,513
I did the lips for
the fish heads.
679
00:26:56,515 --> 00:26:58,215
So, I have buttermilk fried
680
00:26:58,217 --> 00:27:00,150
Nashville hot honey sea cucumber
681
00:27:00,152 --> 00:27:01,485
with a fish head polenta
682
00:27:01,487 --> 00:27:05,222
and a Chinese okra
Bologna trinity.
683
00:27:08,159 --> 00:27:09,560
I got three words for you.
684
00:27:10,228 --> 00:27:12,429
Bologna lardons.
685
00:27:12,431 --> 00:27:13,731
[Scott] Is that three words?
686
00:27:15,467 --> 00:27:17,101
He doesn't know if
the first one is two words
687
00:27:17,103 --> 00:27:18,035
or the last one is two.
688
00:27:18,037 --> 00:27:20,904
[all laughing]
689
00:27:20,906 --> 00:27:23,507
But you needed to keep
that polenta in the pot,
690
00:27:23,509 --> 00:27:24,575
add more milk
691
00:27:24,577 --> 00:27:26,310
and just continue
to work it a little bit.
692
00:27:26,312 --> 00:27:27,678
I agree with you, the one thing
693
00:27:27,680 --> 00:27:29,179
that polenta needs is fat.
694
00:27:29,181 --> 00:27:31,248
But it was really smart
to utilize the fish head
695
00:27:31,250 --> 00:27:33,050
for the polenta itself.
696
00:27:33,052 --> 00:27:35,953
And I think that coating
on the sea cucumber,
697
00:27:35,955 --> 00:27:38,722
it's bananas,
it is just so good.
698
00:27:38,724 --> 00:27:41,091
Particularly, with that
699
00:27:41,093 --> 00:27:43,394
Nashville hot honey sauce
that you have on there
700
00:27:43,396 --> 00:27:44,728
- it's just working.
- Thanks.
701
00:27:44,730 --> 00:27:46,997
Chef, are you playing
for anybody here today?
702
00:27:46,999 --> 00:27:49,299
My Mom has always been
my biggest, biggest fan.
703
00:27:49,301 --> 00:27:51,068
She actually currently
704
00:27:51,070 --> 00:27:53,504
is halfway through her
battle with Lymphoma.
705
00:27:53,506 --> 00:27:55,172
So, I'm playing for her,
she actually
706
00:27:55,174 --> 00:27:56,840
really urged me
to be here today.
707
00:27:56,842 --> 00:27:58,342
I would not be standing
here without her.
708
00:27:59,477 --> 00:28:01,745
[Corey] I think Andrew is my
biggest competition right now.
709
00:28:01,747 --> 00:28:02,746
Going into the next round,
710
00:28:02,748 --> 00:28:04,882
I would have to
definitely bring the heat
711
00:28:04,884 --> 00:28:08,952
to beat him and go to the next
level and get the $25,000.
712
00:28:08,954 --> 00:28:10,154
[Grace] I'm a little nervous.
713
00:28:10,156 --> 00:28:12,923
I knew that polenta wasn't
where it needed to be
714
00:28:12,925 --> 00:28:14,525
but I needed to
get it on the plate.
715
00:28:14,527 --> 00:28:16,827
I am worried that the polenta
716
00:28:16,829 --> 00:28:19,096
will cost the
competition for me.
717
00:28:29,307 --> 00:28:30,908
[Ted] Who gets to make desserts?
718
00:28:30,910 --> 00:28:33,744
And whose dish is on
the chopping block?
719
00:28:42,187 --> 00:28:43,320
[sighs]
720
00:28:44,622 --> 00:28:46,557
Chef Corey, you've been Chopped.
721
00:28:46,559 --> 00:28:48,358
- Judges.
- Chef Corey.
722
00:28:48,360 --> 00:28:49,727
I speak for all of us when I say
723
00:28:49,729 --> 00:28:52,162
you're just a love
of a human being.
724
00:28:52,164 --> 00:28:54,698
You took a risk by swapping
out the Bologna breakfast bowl
725
00:28:54,700 --> 00:28:57,134
but I really think you should
have swapped the sea cucumber.
726
00:28:57,136 --> 00:28:58,535
Unfortunately, this sea cucumber
727
00:28:58,537 --> 00:29:00,704
is just really tough and chewy.
728
00:29:00,706 --> 00:29:02,873
And so, we had to chop you.
729
00:29:02,875 --> 00:29:05,109
Thank you, chefs, I appreciate
it. Thank you, guys.
730
00:29:05,111 --> 00:29:07,177
- Love this.
- Chef, keep smiling, man.
731
00:29:07,179 --> 00:29:09,346
- Will do.
- Keep that positive attitude going.
732
00:29:11,049 --> 00:29:12,182
[Corey] Even though
I got Chopped,
733
00:29:12,184 --> 00:29:14,318
I've no regrets,
you know, I'll go home,
734
00:29:14,320 --> 00:29:16,520
I'm gonna go practice
and who knows
735
00:29:16,522 --> 00:29:18,188
Chopped may see me again.
736
00:29:21,960 --> 00:29:23,894
[Scott] I have to go out
on a limb on this one
737
00:29:23,896 --> 00:29:26,029
and say, you guys
are really close.
738
00:29:26,031 --> 00:29:28,232
Whoever is gonna take this
needs to take this round.
739
00:29:28,234 --> 00:29:31,068
I thought I was gone.
[chuckles] Last round.
740
00:29:37,909 --> 00:29:39,209
[Ted] Chef Andrew, Chef Grace,
741
00:29:39,211 --> 00:29:41,979
dessert is suddenly
the only game in town.
742
00:29:41,981 --> 00:29:43,747
- Game on.
- Let's go.
743
00:29:44,249 --> 00:29:45,249
Final baskets.
744
00:29:48,553 --> 00:29:49,520
Check 'em out.
745
00:29:51,422 --> 00:29:52,489
- Okay.
- Okay.
746
00:29:52,491 --> 00:29:54,725
[Ted] And we're
looking at bottarga.
747
00:29:54,727 --> 00:29:56,059
This is actually
kind of a treat.
748
00:29:56,061 --> 00:29:58,896
Bottarga is a cured fish roe,
749
00:29:58,898 --> 00:30:00,697
it's so delicious
and so flavorful.
750
00:30:00,699 --> 00:30:03,167
- [Ted] Finger limes.
- Okay.
751
00:30:03,701 --> 00:30:05,702
Finger limes.
752
00:30:05,704 --> 00:30:09,173
- Ketchup seasoning.
- [Ted] Ketchup seasoning.
753
00:30:09,707 --> 00:30:11,208
Love me some ketchup.
754
00:30:12,277 --> 00:30:14,545
It's like a, biscuits?
755
00:30:14,547 --> 00:30:16,246
Little almond biscuits.
756
00:30:16,248 --> 00:30:18,182
[Ted] And fat rascals.
757
00:30:18,184 --> 00:30:20,617
- [sighs]
- All right.
758
00:30:21,920 --> 00:30:23,220
Who wants to gamble?
759
00:30:23,222 --> 00:30:24,655
- I'm in.
- I'd like to gamble.
760
00:30:27,392 --> 00:30:29,026
- All right, guys.
- Ooh la la.
761
00:30:29,028 --> 00:30:31,295
- I'm ready.
- Final rolls.
762
00:30:31,297 --> 00:30:32,329
Grace, we're starting with you.
763
00:30:32,331 --> 00:30:33,864
I'm getting rid of
the bottarga because
764
00:30:33,866 --> 00:30:36,333
I have not worked
with it very often.
765
00:30:36,335 --> 00:30:38,302
- Roll away, Grace.
- All right, let's do this.
766
00:30:38,304 --> 00:30:40,437
$25,000 roll.
767
00:30:40,439 --> 00:30:42,172
- [all exclaiming]
- Ten!
768
00:30:42,174 --> 00:30:44,441
[all cheering]
769
00:30:44,443 --> 00:30:46,376
[Ted] You got a ten,
that's an even number.
770
00:30:48,313 --> 00:30:50,447
- Ah.
- [all exclaiming]
771
00:30:52,917 --> 00:30:54,551
[Ted] Pear brandy.
772
00:30:54,553 --> 00:30:55,752
All right, Chef Andrew.
773
00:30:55,754 --> 00:30:57,221
I want that ketchup
seasoning out.
774
00:30:57,223 --> 00:31:00,324
I just don't see a logical
way of using that.
775
00:31:00,326 --> 00:31:02,059
Okay, the dice are yours, Chef.
776
00:31:02,061 --> 00:31:04,428
[all cheering]
777
00:31:06,331 --> 00:31:08,265
I can feel a three.
778
00:31:08,267 --> 00:31:09,700
- Three.
- You got a three.
779
00:31:13,805 --> 00:31:15,873
Wacky flavored jelly beans.
780
00:31:15,875 --> 00:31:18,308
[Andrew] I can do wacky
flavored jelly beans.
781
00:31:18,310 --> 00:31:19,543
- [Ted] Really? Okay.
- Sure.
782
00:31:19,545 --> 00:31:21,979
30 minutes to test your luck
with the dessert baskets
783
00:31:21,981 --> 00:31:23,046
you ended up with.
784
00:31:23,414 --> 00:31:24,348
Clock starts now.
785
00:31:24,350 --> 00:31:26,383
[all cheering]
786
00:31:26,385 --> 00:31:27,751
25 Gs.
787
00:31:27,753 --> 00:31:29,253
- [Andrew] Here we go.
- [Grace] We got this.
788
00:31:29,255 --> 00:31:30,287
[Andrew] Here we go.
789
00:31:32,023 --> 00:31:34,091
Wish I had more hands.
790
00:31:35,493 --> 00:31:37,361
[Ted] So, one of these
chefs is on their way
791
00:31:37,363 --> 00:31:40,330
to $25,000 Casino Royale finale.
792
00:31:40,332 --> 00:31:42,132
Between these two
chefs, we have some
793
00:31:42,134 --> 00:31:44,001
really good cooking happening.
794
00:31:44,003 --> 00:31:45,369
Both of these chefs have gambled
795
00:31:45,371 --> 00:31:47,037
to get different ingredients
796
00:31:47,039 --> 00:31:49,973
- They just went for it all day long.
- [Tiffani] All day long.
797
00:31:49,975 --> 00:31:52,009
Grace, who has been
cooking with her heart.
798
00:31:52,011 --> 00:31:53,477
It's really cool that
she's cooking
799
00:31:53,479 --> 00:31:55,145
with her Mom on her shoulders,
800
00:31:55,147 --> 00:31:57,047
just like, crushing
through the day.
801
00:31:57,049 --> 00:31:58,382
[Christian] And on
the outside of it,
802
00:31:58,384 --> 00:32:01,084
we have Andrew,
every time he rolled,
803
00:32:01,086 --> 00:32:02,586
he rolled an odd number.
804
00:32:02,588 --> 00:32:06,924
And he's been showing up
every time consistently.
805
00:32:06,926 --> 00:32:08,125
Andrew, why don't you tell us
806
00:32:08,127 --> 00:32:09,559
what you have on
your station, sir.
807
00:32:09,561 --> 00:32:12,029
[Andrew] We have some fresh
strawberries and puff pastry
808
00:32:12,031 --> 00:32:13,196
so I'm gonna bake some
809
00:32:13,198 --> 00:32:14,398
strawberries in the puff pastry.
810
00:32:14,400 --> 00:32:16,033
Kinda like a tart.
811
00:32:16,035 --> 00:32:18,702
Then we're gonna hit that with
a little fish sauce caramel.
812
00:32:18,704 --> 00:32:20,437
Hit it with a little
bottarga on top of that.
813
00:32:20,439 --> 00:32:23,907
You're right at my alley.
Fish sauce caramel is my jam.
814
00:32:23,909 --> 00:32:26,410
Andrew's doubling down
on fish in dessert.
815
00:32:26,412 --> 00:32:29,146
We got bottarga and now
we have fish sauce.
816
00:32:29,148 --> 00:32:32,082
[Andrew] Bottarga is very
concentrated salt.
817
00:32:32,084 --> 00:32:34,885
You think of salted
caramel on anything,
818
00:32:34,887 --> 00:32:36,887
it's like delicious.
819
00:32:36,889 --> 00:32:39,356
The only ingredient
that I don't really have
820
00:32:39,358 --> 00:32:41,591
a plan for right now
is the jelly beans.
821
00:32:41,593 --> 00:32:46,330
But I'm happier that
I had jelly beans over
822
00:32:46,332 --> 00:32:48,231
ketchup seasoning.
823
00:32:48,233 --> 00:32:51,001
I am not scared
of ketchup seasoning.
824
00:32:51,003 --> 00:32:52,936
The flavor profile and
the acidity
825
00:32:52,938 --> 00:32:54,671
of the tomato go
well in desserts.
826
00:32:55,440 --> 00:32:58,041
This dish is inspired by
827
00:32:58,043 --> 00:33:00,677
a book my Mom and I
read when I was younger
828
00:33:00,679 --> 00:33:02,012
and it had this cake in it
that was made
829
00:33:02,014 --> 00:33:04,681
from tomatoes and chocolate
and you would bake that cake
830
00:33:04,683 --> 00:33:07,050
when there were
thunderstorms coming.
831
00:33:07,052 --> 00:33:10,721
I'm making a chocolate and
ketchup seasoning funnel cake
832
00:33:10,723 --> 00:33:15,258
with a pear brandy
and finger lime strawberries.
833
00:33:15,260 --> 00:33:17,861
I know I don't have
time to bake a cake,
834
00:33:17,863 --> 00:33:20,063
so I'm gonna try to speed up
that process a little bit
835
00:33:20,065 --> 00:33:21,398
and do a funnel cake.
836
00:33:22,300 --> 00:33:24,101
[Ted] Less than 20 minutes
on the clock, chefs.
837
00:33:24,103 --> 00:33:25,135
[Andrew] 20 minutes.
838
00:33:26,738 --> 00:33:28,505
I really need to make sure that
839
00:33:28,507 --> 00:33:30,173
this puff pastry cooks.
840
00:33:30,175 --> 00:33:32,976
So, I crank up
the heat on the oven.
841
00:33:32,978 --> 00:33:34,311
Where's that convection setting,
842
00:33:34,313 --> 00:33:35,412
is this it right here?
843
00:33:40,184 --> 00:33:41,752
A touch easy on me.
844
00:33:42,520 --> 00:33:44,154
[Tiffani] Andrew
is just chopping
845
00:33:44,156 --> 00:33:45,522
jelly beans everywhere.
846
00:33:45,524 --> 00:33:47,724
Watch out, guys, there's jelly
beans flying everywhere, guys.
847
00:33:48,893 --> 00:33:50,827
[Scott] These jelly beans
can be anything,
848
00:33:50,829 --> 00:33:52,963
you can get baby diaper flavor
849
00:33:52,965 --> 00:33:56,266
barf flavored, cut lawn,
all kinds of different flavors
850
00:33:56,268 --> 00:33:58,335
that don't necessarily
lend themselves
851
00:33:58,337 --> 00:34:00,237
to delicious desserts.
852
00:34:00,239 --> 00:34:02,205
He's gotta get all those
basket ingredients
853
00:34:02,207 --> 00:34:04,074
in his dish in a meaningful way.
854
00:34:04,076 --> 00:34:05,442
Oh, my God.
855
00:34:05,444 --> 00:34:07,210
[Christian] Oh, God,
something's on fire.
856
00:34:07,712 --> 00:34:09,980
I smell smoke and I realize
857
00:34:09,982 --> 00:34:11,715
it's coming from Andrew's oven.
858
00:34:11,717 --> 00:34:13,550
It is bellowing smoke out of it.
859
00:34:13,552 --> 00:34:15,052
Oh, sh...
860
00:34:16,087 --> 00:34:17,320
You got it, Andrew.
861
00:34:18,456 --> 00:34:20,190
- Oh!
- Oh, man.
862
00:34:20,192 --> 00:34:21,525
They were just scorched.
863
00:34:21,527 --> 00:34:23,126
I mean, black.
864
00:34:23,128 --> 00:34:24,561
I put it on broil, that's why--
865
00:34:25,930 --> 00:34:27,931
- [Christian] Tart's done, bro.
- [sighs]
866
00:34:27,933 --> 00:34:30,000
- [Andrew] Time.
- Chef, you got 7:13.
867
00:34:30,002 --> 00:34:31,201
- [Andrew] 7:13.
- Yup.
868
00:34:31,203 --> 00:34:33,603
[Andrew] What can I possibly do
869
00:34:33,605 --> 00:34:34,704
to make up for this mistake?
870
00:34:34,706 --> 00:34:36,540
Oh, man!
871
00:34:44,282 --> 00:34:46,483
Andrew has pulled
his tarts out of the oven.
872
00:34:46,485 --> 00:34:48,452
They are completely incinerated
873
00:34:48,454 --> 00:34:49,619
on top, like, black.
874
00:34:52,123 --> 00:34:54,524
[Andrew] My initial plan
of using this puff pastry
875
00:34:54,526 --> 00:34:57,594
to have this crispy component
is not working out.
876
00:34:58,729 --> 00:35:00,464
I know what I'm gonna do.
877
00:35:00,466 --> 00:35:02,699
Oh, there's wontons
in the cooler.
878
00:35:02,701 --> 00:35:04,234
Is there two fryers?
879
00:35:04,236 --> 00:35:05,368
Yeah, there's one
right there, Chef.
880
00:35:05,370 --> 00:35:07,137
[Christian] You got this, bro.
881
00:35:07,139 --> 00:35:09,372
[Andrew] This crispy wonton
will give me that same
882
00:35:09,374 --> 00:35:12,375
type of crispiness,
that readiness to the dish.
883
00:35:12,377 --> 00:35:13,743
Four minutes to go, chefs.
884
00:35:13,745 --> 00:35:15,479
- Four minutes.
- You got it, Andrew.
885
00:35:15,481 --> 00:35:17,080
Right behind. Behind.
886
00:35:18,883 --> 00:35:20,750
[Grace] I making
a whipped mascarpone
887
00:35:20,752 --> 00:35:22,953
to kinda counter balance all
that sweetness that comes
888
00:35:22,955 --> 00:35:24,988
form the pear brandy
and the strawberries.
889
00:35:25,890 --> 00:35:28,058
I'm using the almonds
from the fat rascals,
890
00:35:28,060 --> 00:35:30,527
to add a little bit
of nuttiness to the dish.
891
00:35:30,529 --> 00:35:33,063
- Time?
- [Grace] 1:47.
892
00:35:33,065 --> 00:35:34,965
- You got this, Chef.
- [Andrew] Hell, yeah.
893
00:35:34,967 --> 00:35:37,834
- Andrew, he's gambling.
- [Scott] Less than two minutes, chefs.
894
00:35:37,836 --> 00:35:39,836
- Less than two.
- You know what, he's not quitting.
895
00:35:39,838 --> 00:35:41,738
[Tiffani] He's not quitting.
896
00:35:41,740 --> 00:35:44,207
[Andrew] I decide to make
a little like, fruit salad
897
00:35:44,209 --> 00:35:45,842
with some finger limes
898
00:35:45,844 --> 00:35:47,978
and strawberries
from the puff pastry.
899
00:35:48,713 --> 00:35:50,147
[Ted] 30 seconds, chefs.
900
00:35:50,149 --> 00:35:52,382
[Andrew] I know, I'm gonna need
901
00:35:52,384 --> 00:35:54,251
every last second.
902
00:35:57,054 --> 00:35:59,022
- Let's go, let's go.
- This is it, guys.
903
00:35:59,024 --> 00:36:00,590
Closer to 25k.
904
00:36:00,592 --> 00:36:03,126
[Ted] All right, chefs, final
seconds of the final round.
905
00:36:03,128 --> 00:36:05,495
Ten, nine,
906
00:36:05,497 --> 00:36:08,298
eight, seven, six,
907
00:36:08,833 --> 00:36:12,135
five, four, three.
908
00:36:12,137 --> 00:36:15,238
- Yes, yes!
- [Ted] Two, one, time.
909
00:36:15,240 --> 00:36:17,274
- Yes.
- [all exclaiming]
910
00:36:17,276 --> 00:36:19,376
[Tiffani] Great recovery,
that's impressive.
911
00:36:19,378 --> 00:36:21,011
Nice recovery.
912
00:36:21,013 --> 00:36:22,546
I can't believe I got
anything on the plate.
913
00:36:30,788 --> 00:36:32,322
[Ted] Chef Grace, Chef Andrew.
914
00:36:32,324 --> 00:36:34,958
Third basket you opened
contained bottarga.
915
00:36:34,960 --> 00:36:38,395
Finger limes, ketchup
seasoning and fat rascals.
916
00:36:38,397 --> 00:36:39,162
Chef Andrew.
917
00:36:39,164 --> 00:36:42,332
I swapped out my
ketchup seasoning
918
00:36:42,334 --> 00:36:44,701
for wacky flavored jelly beans.
919
00:36:44,703 --> 00:36:46,403
So, this here in front of you
920
00:36:46,405 --> 00:36:48,872
is a finger lime
and citrus salad
921
00:36:48,874 --> 00:36:52,542
with a wacky jelly bean
and bottarga caramel.
922
00:36:55,413 --> 00:36:58,148
I think you put
a great foot forward
923
00:36:58,150 --> 00:37:01,017
considering the obstacles
of the round for you.
924
00:37:01,019 --> 00:37:05,188
I love the pivot, the wontons,
really smart choice.
925
00:37:05,190 --> 00:37:07,324
The caramel works
with the fish sauce
926
00:37:07,326 --> 00:37:10,360
but the jelly beans are rough.
927
00:37:11,529 --> 00:37:13,964
They were just chunky,
on the plate
928
00:37:13,966 --> 00:37:17,200
and some of those wacky
flavors came through.
929
00:37:17,202 --> 00:37:20,237
But you are like, the king
of the last ten minutes.
930
00:37:20,239 --> 00:37:22,138
You were like, "All right,
I'm gonna fry some wontons.
931
00:37:22,140 --> 00:37:23,340
I'm gonna make this work."
932
00:37:23,342 --> 00:37:26,243
Like, just watching the sheer
tenacity and heart
933
00:37:26,245 --> 00:37:28,345
- was really inspiring.
- I appreciate that.
934
00:37:29,180 --> 00:37:30,447
Finally, Chef Grace.
935
00:37:30,449 --> 00:37:32,549
I got rid of the bottarga
936
00:37:32,551 --> 00:37:34,951
and I received the pear brandy.
937
00:37:35,586 --> 00:37:37,020
I cooked for you today,
938
00:37:37,022 --> 00:37:40,090
a ketchup seasoning
and chocolate funnel cake
939
00:37:40,092 --> 00:37:42,025
with a pear brandy
940
00:37:42,027 --> 00:37:44,461
and finger lime
macerated strawberries.
941
00:37:44,463 --> 00:37:47,464
And there's some whipped
mascarpone in there as well.
942
00:37:49,100 --> 00:37:51,735
The chocolate funnel cake
with the ketchup seasoning
943
00:37:51,737 --> 00:37:53,403
inside of it, it's just,
944
00:37:54,238 --> 00:37:56,206
it's just smart.
945
00:37:56,208 --> 00:37:58,475
The pear brandy doesn't
have a lot of flavor to it
946
00:37:58,477 --> 00:38:01,044
but I do get just
a little bit of it
947
00:38:01,046 --> 00:38:03,179
in the macerated strawberries,
so I think that's great.
948
00:38:03,181 --> 00:38:04,414
[Christian] The mascarpone,
949
00:38:04,416 --> 00:38:06,349
the fact that you
didn't sweeten it,
950
00:38:06,351 --> 00:38:08,285
it reminds me of one
of those dishes where like,
951
00:38:08,287 --> 00:38:10,253
the cheese course
is actually a dessert.
952
00:38:10,255 --> 00:38:11,388
Right? And I love that.
953
00:38:12,590 --> 00:38:13,990
Well, despite the house edge,
954
00:38:13,992 --> 00:38:17,160
one chef is about to advance
to the Casino Royale finale.
955
00:38:17,162 --> 00:38:18,728
- Thank you, chefs.
- Thank you.
956
00:38:23,868 --> 00:38:26,036
Judges, how did
these two chefs do?
957
00:38:26,038 --> 00:38:29,205
They played this
game really well.
958
00:38:29,207 --> 00:38:31,107
[Tiffani] Truly, Andrew
succeeding as much as he did
959
00:38:31,109 --> 00:38:33,310
in the first round
was proof that
960
00:38:33,312 --> 00:38:35,578
it does not come down to luck.
961
00:38:35,580 --> 00:38:38,415
He cooked his way
out of it, like, 100 percent.
962
00:38:38,417 --> 00:38:39,949
[Christian] The haggis crumble
963
00:38:39,951 --> 00:38:42,452
was like, seasoning with funk
964
00:38:42,454 --> 00:38:44,321
and it was just
the right amount.
965
00:38:44,323 --> 00:38:46,289
He created something
966
00:38:46,291 --> 00:38:48,091
shockingly craveable.
967
00:38:48,093 --> 00:38:50,060
Grace took a gamble as well.
968
00:38:50,062 --> 00:38:52,929
She chose to give
up her cod milt
969
00:38:52,931 --> 00:38:55,231
and pulled wagyu ribeyes,
970
00:38:55,233 --> 00:38:57,701
busted out a technically sound,
971
00:38:57,703 --> 00:39:01,204
almost perfect,
delicious steak tartare.
972
00:39:01,206 --> 00:39:04,841
Chef Andrew swapped
his sea cucumber
973
00:39:04,843 --> 00:39:07,077
and got the Alligator ribs.
974
00:39:07,079 --> 00:39:09,946
And those meatballs
were delicious.
975
00:39:09,948 --> 00:39:12,415
[Christian] That punchy
salsa verde
976
00:39:12,417 --> 00:39:15,418
was just kinda, just like,
woke everything right up.
977
00:39:15,420 --> 00:39:18,221
Grace swapped out
her waxed cherry lips
978
00:39:18,223 --> 00:39:19,956
and ended up getting fish heads.
979
00:39:19,958 --> 00:39:22,459
Makes a fumet,
turns out into her polenta.
980
00:39:22,461 --> 00:39:23,960
The truth is the polenta
was so clunky,
981
00:39:23,962 --> 00:39:25,528
it was hard to get past that
982
00:39:25,530 --> 00:39:28,331
to even understand any other
nuance that was happening.
983
00:39:28,333 --> 00:39:32,235
But that Nashville hot honey
sauce was a game changer.
984
00:39:32,237 --> 00:39:34,304
[Tiffani] Two really,
really strong cooks.
985
00:39:34,306 --> 00:39:36,840
Each round Grace comes in
with a really solid idea about
986
00:39:36,842 --> 00:39:38,808
what she wants to do
and executes that.
987
00:39:38,810 --> 00:39:40,276
I think Andrew comes
in to each round
988
00:39:40,278 --> 00:39:42,312
not really knowing where
it's going to land
989
00:39:42,314 --> 00:39:44,114
and then kinda working
his way out of it.
990
00:39:44,116 --> 00:39:46,850
So, then we have this sort of
neck and neck situation.
991
00:39:46,852 --> 00:39:49,586
But what do we do,
I'm so conflicted.
992
00:39:55,726 --> 00:39:57,060
[Grace] Andrew blew
it out of the park
993
00:39:57,062 --> 00:39:59,362
in the first two rounds
but I think that the dessert
994
00:39:59,364 --> 00:40:00,497
really came from my soul
995
00:40:00,499 --> 00:40:02,298
and, you know,
I think that showed.
996
00:40:04,702 --> 00:40:05,935
[Andrew] I deserve to win this.
997
00:40:05,937 --> 00:40:08,037
I was able to persevere
the whole day.
998
00:40:08,039 --> 00:40:09,038
It's not about the luck,
999
00:40:09,040 --> 00:40:11,007
it's not about drawing
bad ingredients,
1000
00:40:11,009 --> 00:40:12,475
it's about what you do with it.
1001
00:40:15,880 --> 00:40:19,249
So, whose dish is on
the chopping block?
1002
00:40:29,193 --> 00:40:31,127
Chef Andrew,
you've been Chopped.
1003
00:40:31,129 --> 00:40:32,562
- Judges.
- Chef.
1004
00:40:33,831 --> 00:40:35,165
You cooked great today.
1005
00:40:35,167 --> 00:40:37,700
In your appetizer round,
you mixed up great textures
1006
00:40:37,702 --> 00:40:38,802
and some good
flavor combinations
1007
00:40:38,804 --> 00:40:41,037
that were ping-ponging
off of each other.
1008
00:40:41,039 --> 00:40:43,006
In your dessert round,
the jelly beans
1009
00:40:43,008 --> 00:40:44,941
were your real downfall there.
1010
00:40:44,943 --> 00:40:48,278
They just weren't utilized in
a way that made sense overall.
1011
00:40:48,280 --> 00:40:51,281
And so, we had to chop you.
1012
00:40:51,283 --> 00:40:53,416
I understand. It was an
absolute pleasure being here.
1013
00:40:53,418 --> 00:40:54,984
I had a blast.
1014
00:40:54,986 --> 00:40:56,986
Even though I lost today,
I feel like I accomplished
1015
00:40:56,988 --> 00:40:58,888
what I set out to do.
1016
00:40:58,890 --> 00:41:00,256
I have zero regrets today.
1017
00:41:00,258 --> 00:41:03,193
Everything I did,
I put it all out there.
1018
00:41:03,195 --> 00:41:06,896
That means, Chef Grace Goudie,
you are the Chopped champion
1019
00:41:06,898 --> 00:41:08,431
for knocking out
the other players
1020
00:41:08,433 --> 00:41:10,266
in our Casino Royale tournament.
1021
00:41:10,268 --> 00:41:12,802
You are headed to
the finale, congratulations.
1022
00:41:12,804 --> 00:41:15,338
[all cheering]
1023
00:41:16,540 --> 00:41:18,908
I'm looking forward to
applying what I learnt today
1024
00:41:18,910 --> 00:41:21,010
and just doing better
in the next round.
1025
00:41:21,012 --> 00:41:22,345
[Tiffani] Grace, don't go into
the finale
1026
00:41:22,347 --> 00:41:23,513
trying to get past
the first round.
1027
00:41:23,515 --> 00:41:25,114
Go to crush.
1028
00:41:25,116 --> 00:41:27,283
I am pumped to go
into the finale.
1029
00:41:27,285 --> 00:41:29,986
I am excited to
just win this thing.
1030
00:41:29,988 --> 00:41:32,121
[woman] There's just so
much on the line for this.
1031
00:41:32,123 --> 00:41:34,023
Get it together.
1032
00:41:34,025 --> 00:41:36,426
This is the most exciting
Chopped I've ever seen.
1033
00:41:36,428 --> 00:41:38,394
- You got this, you got this.
- Oh, my God.
1034
00:41:38,896 --> 00:41:40,396
Players are playing.
1035
00:41:40,398 --> 00:41:43,032
Come on, come on,
come on, this is it.
1036
00:41:43,034 --> 00:41:44,133
You don't look stressed.
1037
00:41:44,135 --> 00:41:45,435
I never look stressed,
1038
00:41:45,437 --> 00:41:47,203
I'm just primal screaming
on the inside.
1039
00:41:47,205 --> 00:41:48,838
[Ted] They're putting
it all on the line.
1040
00:41:48,840 --> 00:41:50,540
I need my anxiety medications.
1041
00:41:50,542 --> 00:41:52,442
[Ted] It's always a gamble.
1042
00:41:52,444 --> 00:41:54,377
- Five, four.
- [exclaims]
1043
00:41:54,379 --> 00:41:57,146
[Ted] Three, two, one,
1044
00:41:57,148 --> 00:41:59,282
it's Casino Royale.