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.