1
00:00:01,201 --> 00:00:02,501
The house always wins.
Let's prove them wrong.
2
00:00:02,503 --> 00:00:04,603
Ooh, yeah. He gonna like that.
3
00:00:05,905 --> 00:00:07,339
[all shriek in excitement]
4
00:00:07,507 --> 00:00:10,709
[narrator] Chopped has always
been the ultimate culinary gamble.
5
00:00:10,711 --> 00:00:12,277
Oh, yeah, baby.
6
00:00:12,279 --> 00:00:13,779
[narrator] But this tournament
gives competitors control
7
00:00:13,781 --> 00:00:15,981
of the game like never before.
8
00:00:15,983 --> 00:00:18,984
[man] Hell, yeah! If there's something
I can switch out, and roll the dice on,
9
00:00:18,986 --> 00:00:20,452
I am gonna do it.
10
00:00:20,454 --> 00:00:21,787
[all cheering] Big money! Big
money! Big money! Big money!
11
00:00:21,789 --> 00:00:24,923
Need a new food truck, baby.
Let's go! Let's go! Let's go!
12
00:00:24,925 --> 00:00:28,160
-Let's see what you've got.
-[narrator] Boom shakalaka!
13
00:00:28,162 --> 00:00:29,161
[all cheering]
14
00:00:29,163 --> 00:00:31,030
The light are bright
and the stakes are high.
15
00:00:31,032 --> 00:00:33,532
Minimum of $25,000
to the winner.
16
00:00:34,934 --> 00:00:36,869
- You're telling us there could be more?
- I am.
17
00:00:36,871 --> 00:00:38,437
[exhales sharply]
[screams]
18
00:00:38,439 --> 00:00:39,938
[woman] Come on, Lady Luck.
19
00:00:39,940 --> 00:00:41,673
- It's still Chopped.
- [speaking gibberish]
20
00:00:41,675 --> 00:00:43,075
[Ted] It's still brutal.
21
00:00:43,077 --> 00:00:44,009
[whispering] It's crazy good.
22
00:00:44,011 --> 00:00:45,344
[Ted] It's harder than ever.
23
00:00:45,346 --> 00:00:46,645
[repeating multiple times]
Go!
24
00:00:46,647 --> 00:00:47,746
You feeling lucky?
25
00:00:47,748 --> 00:00:49,081
Yes! [laughing]
26
00:00:49,083 --> 00:00:51,050
[narrator]
Let the good times roll.
27
00:00:51,052 --> 00:00:52,584
[man] Oh, Lord. Have mercy.
28
00:00:54,120 --> 00:00:55,387
[suspenseful music playing]
29
00:00:55,389 --> 00:00:59,358
[Tiffani] I feel like I am
a force to be reckoned with.
30
00:00:59,360 --> 00:01:02,227
[Nichole] I don't gamble
because skill is what you need.
31
00:01:02,229 --> 00:01:03,862
I have the skills.
32
00:01:03,864 --> 00:01:05,864
[Nicholas]
This game is all about risk.
33
00:01:05,866 --> 00:01:07,366
You always have a lot more fun
when you take a risk.
34
00:01:07,368 --> 00:01:09,201
[upbeat music playing]
35
00:01:09,203 --> 00:01:10,702
[Ross] I believe that you
can create your own luck.
36
00:01:10,704 --> 00:01:12,538
You just gotta know
how to play your cards right.
37
00:01:14,274 --> 00:01:15,741
[Tiffani] Stepping into
the Chopped arena
38
00:01:15,743 --> 00:01:16,875
is like stepping
into the unknown.
39
00:01:16,877 --> 00:01:19,144
I essentially do that
on a regular basis.
40
00:01:20,246 --> 00:01:22,748
As a nomadic chef pretty
much, I just set up the table
41
00:01:22,750 --> 00:01:24,783
on a farm and start cooking.
42
00:01:24,785 --> 00:01:28,320
So, why not just throw myself in front
of the camera for everybody to see.
43
00:01:30,990 --> 00:01:33,525
[Nichole] When you are eating
my food, expect the unexpected.
44
00:01:34,828 --> 00:01:38,030
I love to cook food
that melds cultures,
45
00:01:38,032 --> 00:01:41,600
like North Carolina pulled
pork in a Vietnamese pho broth.
46
00:01:42,368 --> 00:01:43,535
[upbeat music playing]
47
00:01:43,537 --> 00:01:46,939
I stepped away from the
industry to have my son.
48
00:01:46,941 --> 00:01:48,774
I wanna prove
that I can have it all.
49
00:01:48,776 --> 00:01:50,843
I can have the family life
with the career.
50
00:01:50,845 --> 00:01:54,480
I am so driven that it almost
drives me a little crazy.
51
00:01:54,482 --> 00:01:57,382
[Nichole] When I want
something, I will stop at nothing
52
00:01:57,384 --> 00:01:58,350
to get it.
53
00:02:00,920 --> 00:02:02,287
[Nicholas] I am chef
from Jean-Georges.
54
00:02:04,891 --> 00:02:06,091
I love feeding people
55
00:02:06,093 --> 00:02:07,993
because you get to create
those special moments.
56
00:02:08,895 --> 00:02:11,063
Everyday, I am competing
against myself.
57
00:02:11,065 --> 00:02:12,431
You always have to be
on your toes.
58
00:02:12,433 --> 00:02:14,266
You have to come in everyday
and give it your best.
59
00:02:14,268 --> 00:02:16,168
If you don't hustle, you lose.
60
00:02:17,036 --> 00:02:19,238
[upbeat music ceases]
61
00:02:19,240 --> 00:02:21,373
[Ross] What a do, everybody.
My name is Ross Pinada.
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00:02:24,277 --> 00:02:27,045
So, this is some of my
secret recipe Longaniza.
63
00:02:27,047 --> 00:02:28,347
Can show nobody, I am sorry.
64
00:02:29,549 --> 00:02:31,116
As a Filipino chef,
65
00:02:31,118 --> 00:02:34,153
cooking authentically good
Filipino food is very important to me.
66
00:02:34,155 --> 00:02:36,321
You know sour, sweet,
spicy, salty.
67
00:02:37,891 --> 00:02:40,425
[Ross] This is my
favorite dish ever.
68
00:02:41,194 --> 00:02:43,162
Fantastic!
[laughs]
69
00:02:43,164 --> 00:02:44,863
The Queens hustle
was the hardest hustle.
70
00:02:44,865 --> 00:02:47,499
I am the only chef from Queens in this
kitchen, and I know I got the advantage.
71
00:02:47,501 --> 00:02:49,301
A hundred percent guaranteed
about that.
72
00:02:50,236 --> 00:02:51,303
Bang bang.
73
00:02:52,238 --> 00:02:54,039
[suspenseful music playing]
74
00:02:57,076 --> 00:02:59,478
[participants exclaiming
and laughing]
75
00:02:59,480 --> 00:03:01,113
- [woman] Nervous already.
- [man] Wow.
76
00:03:01,115 --> 00:03:01,980
Hello, chefs.
77
00:03:01,982 --> 00:03:03,015
- [all] Hello.
- Hi, Ted.
78
00:03:03,017 --> 00:03:05,651
[Ted] Another day in paradise.
Livin' the dream.
79
00:03:05,653 --> 00:03:08,654
A quick question for you.
Do you like to gamble?
80
00:03:08,656 --> 00:03:09,855
- Absolutely.
- Today I do.
81
00:03:09,857 --> 00:03:11,390
Somebody else's money.
82
00:03:11,392 --> 00:03:14,193
Well, that's good because we
do Chopped a little differently here
83
00:03:14,195 --> 00:03:15,961
in our Casino Royale.
84
00:03:15,963 --> 00:03:16,895
[Ted] House rules.
85
00:03:16,897 --> 00:03:18,664
After opening
the mystery baskets,
86
00:03:18,666 --> 00:03:22,301
you do not have to accept
the hand you've been dealt.
87
00:03:22,303 --> 00:03:24,903
This has never happened before
in the Chopped kitchen.
88
00:03:24,905 --> 00:03:26,905
[Nichole]
This is a whole new ballgame.
89
00:03:26,907 --> 00:03:29,441
You can decide to ditch
an ingredient,
90
00:03:29,443 --> 00:03:31,443
one ingredient for a chance
to pick another,
91
00:03:31,445 --> 00:03:32,978
by the roll of the dice.
92
00:03:32,980 --> 00:03:35,013
[sinister music playing]
93
00:03:35,015 --> 00:03:37,082
See those 11 golden cloches
over there?
94
00:03:37,084 --> 00:03:39,418
Beneath each of them,
is an ingredient.
95
00:03:39,420 --> 00:03:42,888
Roll an even number, and
you'll get a lucky new ingredient.
96
00:03:42,890 --> 00:03:46,758
Roll an odd number,
you will get a bad one.
97
00:03:46,760 --> 00:03:49,995
The champ here will move on
to the tournament's grand finale,
98
00:03:49,997 --> 00:03:54,366
where the jackpot is
a minimum of $25,000.
99
00:03:54,368 --> 00:03:56,201
I need that money.
100
00:03:56,203 --> 00:03:58,837
Okay. Appetizer baskets
are in front of you.
101
00:03:58,839 --> 00:04:00,138
[dramatic music playing]
102
00:04:01,641 --> 00:04:02,507
[Ted]
Check 'em out.
103
00:04:02,509 --> 00:04:04,309
[baskets opening]
104
00:04:04,311 --> 00:04:05,344
[Ross] Whoa.
105
00:04:06,312 --> 00:04:08,914
- Ew.
- It's a lot of seafood.
106
00:04:08,916 --> 00:04:10,682
[Ted] Smoked salmon pizza.
107
00:04:11,884 --> 00:04:13,285
Escarole.
108
00:04:13,287 --> 00:04:15,120
Purple sweet potato noodles.
109
00:04:16,522 --> 00:04:18,257
What is this?
110
00:04:19,025 --> 00:04:20,525
[Ted] And dried octopus.
111
00:04:21,027 --> 00:04:23,061
Okay. Well, here we go.
112
00:04:23,063 --> 00:04:25,163
Who is all right
with all four of these items?
113
00:04:25,165 --> 00:04:28,066
And who wants to roll the dice?
114
00:04:28,068 --> 00:04:29,301
I think I am gonna go
with the basket ingredients.
115
00:04:29,303 --> 00:04:30,669
[Amanda] Whoo!
116
00:04:30,671 --> 00:04:32,671
I as well, I'm gonna stick
with the basket ingredients.
117
00:04:33,673 --> 00:04:34,973
I am gonna stick
with the basket.
118
00:04:34,975 --> 00:04:35,941
- You are?
- [Amanda] Wow.
119
00:04:35,943 --> 00:04:37,309
- Yep.
- Okay. Chef Tiffani?
120
00:04:37,311 --> 00:04:39,344
I am going to roll the dice.
121
00:04:39,346 --> 00:04:41,780
- [judges cheer]
- [Christian] Let's go.
122
00:04:41,782 --> 00:04:43,048
[clapping continues]
123
00:04:43,050 --> 00:04:46,151
What ingredient is it that
you would like to dispose off?
124
00:04:46,153 --> 00:04:48,186
The noodles.
I am not that into it.
125
00:04:48,188 --> 00:04:51,490
[Tiffani] I've never cooked with, uh,
purple sweet potato noodles before.
126
00:04:51,492 --> 00:04:54,893
Well. Now is where things
could get really interesting.
127
00:04:54,895 --> 00:04:56,328
[dramatic music playing]
128
00:04:56,330 --> 00:04:58,330
[Nichole] I'm not willing to
gamble 'cause I am a little afraid
129
00:04:58,332 --> 00:05:00,332
of what's under the cloches.
130
00:05:00,334 --> 00:05:02,267
[Nichole] Tiffani seems to be
a risk taker.
131
00:05:03,036 --> 00:05:04,936
[Ted]
Let the games begin.
132
00:05:05,905 --> 00:05:07,205
All right, Tiffani.
Let her roll.
133
00:05:07,207 --> 00:05:08,573
[all cheering]
134
00:05:11,511 --> 00:05:13,912
[all screaming]
135
00:05:13,914 --> 00:05:15,380
[dramatic music playing]
136
00:05:15,382 --> 00:05:16,982
- [Ted] And we've got a six.
- Even.
137
00:05:16,984 --> 00:05:18,984
- [all cheering and clapping]
- [Ted] Nice job.
138
00:05:18,986 --> 00:05:20,152
[man] Well done.
139
00:05:20,154 --> 00:05:21,420
[Ted]
Okay, here we go.
140
00:05:22,655 --> 00:05:23,655
[Ted] Iberico ham!
141
00:05:23,657 --> 00:05:26,391
[all cheering and clapping]
142
00:05:26,393 --> 00:05:27,492
Nailed it.
143
00:05:27,494 --> 00:05:29,328
Lady Luck is on my side.
144
00:05:29,330 --> 00:05:32,130
[Tiffani] Way better than your
sweet potato noodles.
145
00:05:32,132 --> 00:05:34,032
Well. Enough gambling for now.
Time to cook.
146
00:05:34,034 --> 00:05:35,233
20 minutes.
147
00:05:35,235 --> 00:05:37,102
- Clock starts now.
- [all cheering]
148
00:05:37,104 --> 00:05:38,970
[Ross] Man.
149
00:05:38,972 --> 00:05:42,007
[Ted] All right. Let's
go, let's go, let's go.
150
00:05:42,009 --> 00:05:44,710
[Ted] So, I gotta say, how
much fun is this tournament?
151
00:05:44,712 --> 00:05:45,944
And yet it's still Chopped.
152
00:05:45,946 --> 00:05:48,680
It's still brutal.
It's incredibly difficult.
153
00:05:48,682 --> 00:05:50,315
It's harder than ever!
154
00:05:50,317 --> 00:05:53,285
I think this is really
exciting, um, that chefs can
155
00:05:53,287 --> 00:05:55,454
do what they always wanna do
here on Chopped,
156
00:05:55,456 --> 00:05:57,389
and take one
of their ingredients,
157
00:05:57,391 --> 00:05:59,291
and exchange it
for something else.
158
00:05:59,293 --> 00:06:01,226
[Tiffani]
Who's got the Kombu?
159
00:06:01,228 --> 00:06:04,963
Actually, kind of, surprised that three
out of the four chefs did not gamble.
160
00:06:04,965 --> 00:06:06,298
[Ted] Yes.
161
00:06:06,300 --> 00:06:08,066
Because I, personally, would
have got rid of the noodles,
162
00:06:08,068 --> 00:06:09,234
just like Tiffani did.
163
00:06:09,236 --> 00:06:11,536
They're purple sweet potato.
164
00:06:11,538 --> 00:06:13,205
[Amanda]
Which is very starchy.
165
00:06:13,207 --> 00:06:14,673
Very heavy.
166
00:06:14,675 --> 00:06:17,275
Tiffani, how you feeling?
You've got some beautiful Iberico,
167
00:06:17,277 --> 00:06:19,010
one of the most delicious
things on this earth.
168
00:06:19,012 --> 00:06:21,046
Yeah. I am excited.
169
00:06:21,048 --> 00:06:24,483
I like to take risks. And the
biggest risk I've ever taken
170
00:06:24,485 --> 00:06:29,821
is leaving my cushy kitchen job
in New York City to work on farms.
171
00:06:29,823 --> 00:06:31,356
[mixer whirring]
172
00:06:31,358 --> 00:06:35,327
[Tiffani] I am making a salmon
mousse wanton with an octopus dashi,
173
00:06:35,329 --> 00:06:39,831
topped with caviar
and a ham crisp.
174
00:06:39,833 --> 00:06:42,768
Sorry, I am just... Tiffani is
just ripping that octopus apart
175
00:06:42,770 --> 00:06:45,070
- with her bare hands.
- Yeah, yeah. I saw that.
176
00:06:46,939 --> 00:06:49,074
[Nichole]
Tiffani gets Iberico ham.
177
00:06:49,076 --> 00:06:52,177
She, now, has one of the
best ingredients to work with.
178
00:06:52,179 --> 00:06:54,146
But I feel very confident
179
00:06:54,148 --> 00:06:56,314
and immediately think of
the direction I wanna go in.
180
00:06:56,316 --> 00:06:58,250
Nichole, how is that basket
working out for you?
181
00:06:58,252 --> 00:07:01,486
You know, it's really not that
bad. I had a good plan right away.
182
00:07:01,488 --> 00:07:03,588
So, as long as the
clock doesn't beat me up,
183
00:07:03,590 --> 00:07:04,923
I should be all right.
184
00:07:04,990 --> 00:07:07,459
[Nichole] I am making a
bacon and octopus spring roll,
185
00:07:07,461 --> 00:07:12,164
with sweet potato noodle, and
a spicy caviar dipping sauce.
186
00:07:12,166 --> 00:07:15,066
I am going to hydrate
my dried octopus
187
00:07:15,802 --> 00:07:17,068
with bacon.
188
00:07:17,236 --> 00:07:19,805
I know it sounds a little crazy
but we are going to go with it.
189
00:07:19,807 --> 00:07:20,972
[bacon sizzling]
190
00:07:20,974 --> 00:07:23,742
Well, I loved that
dried octopus really...
191
00:07:23,744 --> 00:07:27,646
Like, when I smelt it, right? It's
reminiscent of, like, salted cod.
192
00:07:27,648 --> 00:07:31,850
Talk about umami. I mean, dried
fish is so popular in Asian cuisine.
193
00:07:31,852 --> 00:07:34,453
Ross, looking back, would you've
gambled one of your ingredients away
194
00:07:34,455 --> 00:07:36,988
- or are you happy?
- Absolutely not. I am feeling very confident right now.
195
00:07:36,990 --> 00:07:39,191
[Ross] To be able to gamble
one of the ingredients
196
00:07:39,193 --> 00:07:42,661
in the basket, I feel
like is such a huge risk.
197
00:07:42,663 --> 00:07:44,729
[Ross] But I generally
like to play it safe.
198
00:07:44,731 --> 00:07:47,866
So, I am gonna stick with the
ingredients I have in this basket
199
00:07:47,868 --> 00:07:50,402
because some of these
ingredients I am super familiar with.
200
00:07:51,037 --> 00:07:52,637
[clicks tongue]
201
00:07:52,639 --> 00:07:56,675
I am making a chilled purple sweet
potato noodle and an escarole wrap.
202
00:07:56,677 --> 00:07:59,945
Growing up, both my parents are Filipino.
I immigrated from the Philippines.
203
00:07:59,947 --> 00:08:02,848
So, I grew up eating a lot
of South-East Asian food.
204
00:08:02,850 --> 00:08:07,419
[Ross] So, I am boiling the
purple sweet potato noodles
205
00:08:07,421 --> 00:08:09,488
in Kombu, which is a seaweed
206
00:08:09,490 --> 00:08:11,523
to give it that little bit
of extra umami flavor.
207
00:08:12,992 --> 00:08:14,526
[dramatic music playing]
208
00:08:14,528 --> 00:08:17,095
[Nicholas] I have worked in
Jean-Georges for about eight years now.
209
00:08:17,097 --> 00:08:18,363
I started as a line cook.
210
00:08:18,365 --> 00:08:20,699
And I worked my way up
as an executive chef.
211
00:08:20,701 --> 00:08:22,267
[Nicholas]
I am not afraid of risk.
212
00:08:22,269 --> 00:08:25,604
One of the riskiest things I've
ever done is I've gone shark diving.
213
00:08:26,772 --> 00:08:29,074
I decided not to take
a chance in this round
214
00:08:29,076 --> 00:08:31,376
because I am feeling good
about my basket.
215
00:08:32,311 --> 00:08:36,615
[Nicholas] I am making a
chilled sweet potato noodle
216
00:08:36,617 --> 00:08:41,653
with a spicy vinaigrette
and sauteed escarole.
217
00:08:41,655 --> 00:08:45,190
So, I throw my sweet potato
noodles in the water. Get 'em cookin'.
218
00:08:47,360 --> 00:08:48,860
Ten minutes on the clock, chefs.
219
00:08:48,862 --> 00:08:50,462
[Ted] Half your round is gone.
220
00:08:50,464 --> 00:08:51,463
[utensils clanking]
221
00:08:51,465 --> 00:08:52,731
[Tiffani] How you doin', Ross?
222
00:08:52,733 --> 00:08:54,132
[Ross]
Chillin', baby, chillin'.
223
00:08:54,134 --> 00:08:56,234
[Tiffani] Yeah, I really wish I
had a shot of whiskey, right now.
224
00:08:56,969 --> 00:08:58,503
All right.
Into the water we go.
225
00:09:03,342 --> 00:09:05,844
Tiffani, how is your gamble
working out?
226
00:09:05,846 --> 00:09:07,178
I think it's working out
pretty well.
227
00:09:07,180 --> 00:09:09,447
I think I got plenty of time.
Not really that worried.
228
00:09:09,449 --> 00:09:10,949
You look pretty relaxed
actually.
229
00:09:10,951 --> 00:09:12,083
[Tiffani laughs]
230
00:09:12,085 --> 00:09:14,119
This casino twist
is pretty crazy
231
00:09:14,121 --> 00:09:17,022
but getting the Iberico ham
was such a gift.
232
00:09:17,024 --> 00:09:21,126
So I decide I'm going to drop it in
the fryer until it crisps up really nice.
233
00:09:21,128 --> 00:09:23,495
Then I'm gonna use it
as a vessel for my caviar.
234
00:09:24,330 --> 00:09:27,098
Chefs, less than five minutes
to go here.
235
00:09:27,100 --> 00:09:30,335
Um, I'm not sure how I feel about this
but Tiffani got that beautiful Iberico ham,
236
00:09:30,337 --> 00:09:31,469
she's now frying it.
237
00:09:31,471 --> 00:09:32,370
[sizzling sound]
238
00:09:32,372 --> 00:09:34,172
If you've got Iberico ham,
239
00:09:34,174 --> 00:09:37,108
you're either draping it
over your finished dish,
240
00:09:37,110 --> 00:09:38,577
or layering it into something.
241
00:09:38,579 --> 00:09:40,245
Don't cook it.
242
00:09:50,056 --> 00:09:53,158
Um, I'm not sure how I feel about this
but Tiffani got that beautiful Iberico ham,
243
00:09:53,160 --> 00:09:55,093
she's now frying it.
244
00:09:55,095 --> 00:09:57,796
[Amanda] Stranger things have
happened in the Chopped kitchen.
245
00:09:57,798 --> 00:10:00,899
Maybe she has an idea in mind,
maybe it's something she's done before.
246
00:10:00,901 --> 00:10:03,401
Maybe it will become a little
bacony, maybe it will become crispy.
247
00:10:03,403 --> 00:10:06,438
[Nichole] I'm really happy
with all of my ham crisps.
248
00:10:06,440 --> 00:10:08,940
They're super salty,
super crunchy.
249
00:10:10,943 --> 00:10:12,344
[dramatic music playing]
250
00:10:12,346 --> 00:10:14,446
Chef Nicholas, you gotta hustle.
251
00:10:14,448 --> 00:10:15,981
[Nicholas] There's
not a lot of time left.
252
00:10:15,983 --> 00:10:17,382
Behind you, man.
253
00:10:17,384 --> 00:10:19,818
I grab the first plates that
I see. They're flat plates.
254
00:10:19,820 --> 00:10:21,586
Is it perfect for noodles?
255
00:10:21,588 --> 00:10:24,255
No, but I don't have time to sit
there and hoof through all the plates.
256
00:10:24,257 --> 00:10:25,357
So I gotta hurry up.
257
00:10:25,359 --> 00:10:26,758
[plates clanking]
258
00:10:26,760 --> 00:10:29,260
[Ted] And here we go chefs,
one minute on the clock.
259
00:10:30,096 --> 00:10:32,297
[Nichole] Gonna take
the salmon off of here.
260
00:10:32,299 --> 00:10:34,899
I take the salmon
from the smoked salmon pizza.
261
00:10:34,901 --> 00:10:37,535
I want to balance it out
with a little bit of acid.
262
00:10:37,537 --> 00:10:42,040
And I add a little bit of lime
juice, lime zest and black pepper.
263
00:10:42,042 --> 00:10:43,475
That's good.
264
00:10:43,477 --> 00:10:45,176
30 seconds, 30 seconds.
265
00:10:45,178 --> 00:10:47,579
Coming down, coming down,
coming down.
266
00:10:47,581 --> 00:10:50,148
Make sure everything makes it
to the plate.
267
00:10:50,150 --> 00:10:55,654
[Ross] Traditionally, I would like to use
lettuce as a wrap for my noodle filling.
268
00:10:55,656 --> 00:11:00,225
Alright, I mean, escaroles,
you know, looks like lettuce.
269
00:11:00,227 --> 00:11:03,228
Come on guys, and that plate
has to look good.
270
00:11:03,230 --> 00:11:06,564
Get it done chefs, all four
ingredients must be on those plates.
271
00:11:06,566 --> 00:11:09,167
Come on, come on,
finish up, finish up.
272
00:11:09,169 --> 00:11:13,772
[Ted] Ten, nine, eight,
seven, six,
273
00:11:13,774 --> 00:11:20,245
five, four, three,
two, one. Time's up!
274
00:11:20,247 --> 00:11:24,949
- [Ross] Oh, my God, guys.
- That was fast.
275
00:11:24,951 --> 00:11:26,451
[Tiffani]
What you guys got over there?
276
00:11:27,653 --> 00:11:29,087
[Nichole laughs]
277
00:11:29,089 --> 00:11:31,423
[Nichole] I have never
worked with dried octopus.
278
00:11:31,425 --> 00:11:32,857
So, that was a new one for me.
279
00:11:32,859 --> 00:11:36,261
But I think the flavors are good.
I'm ready to get to this next round.
280
00:11:36,263 --> 00:11:38,029
So, hopefully I don't get
chopped.
281
00:11:39,732 --> 00:11:41,499
[suspenseful music playing]
282
00:11:44,837 --> 00:11:47,539
Chefs, you have arrived
at the chopping block.
283
00:11:47,541 --> 00:11:50,809
You opened an appetizer basket
of smoked salmon pizza,
284
00:11:50,811 --> 00:11:56,614
escarole, purple sweet potato
noodles and dried octopus.
285
00:11:56,616 --> 00:11:58,683
Chef Tiffani, please tell us
about your dish.
286
00:11:58,685 --> 00:12:02,987
[Tiffani] I'm so glad I got rid of these
noodles because I got Iberico ham.
287
00:12:02,989 --> 00:12:05,890
I have for you
a salmon mousse wonton
288
00:12:05,892 --> 00:12:09,828
in a octopus and ham dashi
and fresh caviar.
289
00:12:09,830 --> 00:12:13,064
Would you say that you are
someone who likes to take risks?
290
00:12:13,066 --> 00:12:14,866
I totally like to take risks.
291
00:12:14,868 --> 00:12:20,138
I am actually the owner, founder of Uprooted,
which is a table to farm experience.
292
00:12:20,140 --> 00:12:23,074
I roll up to different farms,
sometimes that's the middle of nowhere.
293
00:12:23,076 --> 00:12:26,144
Sometimes I show up and
there isn't even running water
294
00:12:26,146 --> 00:12:28,313
or there aren't tables
or there aren't plates.
295
00:12:28,315 --> 00:12:29,881
So, it can be
a little problematic
296
00:12:29,883 --> 00:12:30,949
but that's the risk I'm taking.
297
00:12:30,951 --> 00:12:32,650
Wow.
[laughs]
298
00:12:32,652 --> 00:12:34,953
Tiff, this is a really, really
tasty dish.
299
00:12:35,855 --> 00:12:39,157
We got that dried
octopus datshi,
300
00:12:39,159 --> 00:12:40,425
and then we got salmon mousse,
301
00:12:41,060 --> 00:12:41,993
some more salt, right.
302
00:12:41,995 --> 00:12:44,195
You got some beautiful crispy
Iberico ham,
303
00:12:44,197 --> 00:12:45,163
more salt.
304
00:12:45,165 --> 00:12:46,664
And then, caviar on top,
305
00:12:46,666 --> 00:12:47,999
so you look at it
at first glance,
306
00:12:48,001 --> 00:12:49,934
and you're like, this
can go either way, but,
307
00:12:50,669 --> 00:12:53,371
that smoked salmon
evens everything out.
308
00:12:55,007 --> 00:12:56,775
I agree with Christian, I
mean, the flavors are there,
309
00:12:56,777 --> 00:12:58,009
and they're deep.
310
00:12:58,011 --> 00:13:01,479
But I think you lost some
of the crisp on the ham.
311
00:13:01,481 --> 00:13:04,115
If you're gonna put
something crispy into a broth,
312
00:13:04,117 --> 00:13:06,017
you're really gonna risk
losing the crisp.
313
00:13:06,652 --> 00:13:07,919
[Ted] Chef Tiffani, thank you.
314
00:13:07,921 --> 00:13:09,788
Next up, chef Ross.
315
00:13:09,790 --> 00:13:13,358
So what I have here is a purple
sweet potato escarole wrap.
316
00:13:17,930 --> 00:13:19,230
This is delicious, I love it.
317
00:13:19,232 --> 00:13:22,066
I really love the
dressing that you made.
318
00:13:22,068 --> 00:13:24,536
I love the way the
apples play off the caviar.
319
00:13:24,538 --> 00:13:27,505
Honestly, I can't find
the octopus at all.
320
00:13:28,240 --> 00:13:29,874
I want an apple.
321
00:13:29,876 --> 00:13:31,009
- Didn't you get any apples?
- No.
322
00:13:31,011 --> 00:13:32,010
I got tons of apples.
323
00:13:32,012 --> 00:13:33,444
It's an inconsistency problem.
324
00:13:33,446 --> 00:13:36,915
You have much more of the
sauce and apples on your plate,
325
00:13:36,917 --> 00:13:39,918
I have very little, so I'm
definitely tasting octopus.
326
00:13:39,920 --> 00:13:43,188
And I actually want more of
what you dressed the noodles with.
327
00:13:44,757 --> 00:13:46,224
Next up, chef Nicole,
328
00:13:46,226 --> 00:13:48,293
would you describe
yourself as a risk taker?
329
00:13:48,295 --> 00:13:50,195
Absolutely not.
330
00:13:50,197 --> 00:13:54,232
I'm a very planned organized
person in life, in general,
331
00:13:54,234 --> 00:13:56,901
so I'm just gonna stick with
what I have in the basket.
332
00:13:56,903 --> 00:14:02,674
So today we have a bacon and
octopus sweet potato noodle spring roll,
333
00:14:02,676 --> 00:14:05,577
with a little bit of
spiced caviar dipping sauce.
334
00:14:12,117 --> 00:14:15,920
Well, this is an extremely
surprising dish. Hmm?
335
00:14:15,922 --> 00:14:16,855
[Christian] Yeah.
336
00:14:16,857 --> 00:14:19,324
In the best way possible.
337
00:14:19,326 --> 00:14:23,461
Like, it is delicious, well-packaged,
full of flavor, appetizer.
338
00:14:23,463 --> 00:14:27,031
Nobody's ever put these
things together, for sure...
339
00:14:27,033 --> 00:14:28,333
[laughs]
340
00:14:28,335 --> 00:14:29,934
in this way, and it works.
341
00:14:30,936 --> 00:14:32,670
Man, I really love
dried octopus.
342
00:14:32,672 --> 00:14:33,738
[laughs]
343
00:14:33,740 --> 00:14:35,506
It's your new thing.
344
00:14:35,508 --> 00:14:39,277
Yeah, it's so good, and the way you
treated it, Nicole, in this spring roll,
345
00:14:39,545 --> 00:14:40,478
uh,
346
00:14:40,480 --> 00:14:42,780
it mimics the lardons of bacon.
347
00:14:42,782 --> 00:14:44,082
Yeah.
348
00:14:44,084 --> 00:14:48,920
I think that, putting that sliver
of smoked salmon in there,
349
00:14:48,922 --> 00:14:51,289
helped you when it
came to the escarole
350
00:14:51,291 --> 00:14:53,658
and the bitterness
was really balanced out.
351
00:14:54,226 --> 00:14:56,027
Um, it's wildly creative,
352
00:14:56,029 --> 00:14:57,461
but it felt like it was
missing something,
353
00:14:57,463 --> 00:15:00,064
'cause there was way too much
smoked salmon and way too much bacon.
354
00:15:02,167 --> 00:15:05,203
Chef Nicholas, remind us,
did you gamble?
355
00:15:05,205 --> 00:15:07,105
I liked the ingredients
that were there in the basket,
356
00:15:07,107 --> 00:15:08,539
I thought they were challenging.
357
00:15:08,541 --> 00:15:10,708
And those in themselves
were a bit risky.
358
00:15:10,710 --> 00:15:13,845
Not rolling the dice is
its own gamble in itself.
359
00:15:13,847 --> 00:15:18,483
I made a chilled sweet potato
noodle, with a chile vinaigrette.
360
00:15:23,355 --> 00:15:24,555
I didn't know what to expect,
361
00:15:24,557 --> 00:15:25,623
with that first bite,
362
00:15:26,959 --> 00:15:28,092
it was like 'boom!'
363
00:15:28,394 --> 00:15:29,360
I love the heat,
364
00:15:29,362 --> 00:15:31,329
I love the sesame,
365
00:15:31,331 --> 00:15:33,364
which is something that
cooks in this kitchen tend to
366
00:15:33,366 --> 00:15:34,766
really mess up a lot.
367
00:15:34,768 --> 00:15:39,370
And, I like that the caviar is
kinda tossed about.
368
00:15:39,372 --> 00:15:42,774
We've been talking about balance a lot
and I think this is really well balanced.
369
00:15:42,776 --> 00:15:45,376
The escarole is the
most successful here,
370
00:15:45,378 --> 00:15:48,780
'cause I think the dressing
really, really, plays off this escarole,
371
00:15:48,782 --> 00:15:51,115
the sesame especially,
really, really, well.
372
00:15:51,117 --> 00:15:53,284
Presentation's kind of a mess,
373
00:15:53,286 --> 00:15:55,920
I got sauce, kind of,
all over the plate.
374
00:15:55,922 --> 00:15:59,190
I agree. A cold noodle salad, to
me, goes in a bowl with chopsticks.
375
00:15:59,192 --> 00:16:01,559
So I feel like the
presentation itself is very
376
00:16:01,561 --> 00:16:04,862
misrepresentative
of the actual dish.
377
00:16:04,864 --> 00:16:07,298
Um, the actual dish has
a lot of flavor
378
00:16:07,300 --> 00:16:09,067
and some good textures.
379
00:16:09,969 --> 00:16:11,536
Okay. Thank you, chefs.
380
00:16:11,538 --> 00:16:17,208
[suspenseful music playing]
381
00:16:18,143 --> 00:16:19,143
I'm freaking out!
382
00:16:19,145 --> 00:16:20,678
The judges said that,
383
00:16:22,247 --> 00:16:24,916
they would like a little bit
more of everything.
384
00:16:24,918 --> 00:16:27,719
But, I was pretty happy
with the overall feedback,
385
00:16:27,721 --> 00:16:29,821
I'm glad they enjoyed
the flavor of it.
386
00:16:29,823 --> 00:16:31,956
[Nicholas] If I had the opportunity
to go back and take a risk,
387
00:16:31,958 --> 00:16:34,525
I would probably have
tried to find a better plate.
388
00:16:34,527 --> 00:16:41,165
[suspenseful music playing]
389
00:16:51,143 --> 00:16:54,245
So, whose dish
is on the chopping block?
390
00:17:03,956 --> 00:17:06,958
Chef Ross, you've
been chopped. Judges?
391
00:17:06,960 --> 00:17:11,896
Chef Ross, you have to give the judges
three cookings of dishes that are the same.
392
00:17:11,898 --> 00:17:15,767
And what your dish lacked is,
I got all the apples,
393
00:17:15,769 --> 00:17:18,503
Amanda got no apples whatsoever,
394
00:17:18,505 --> 00:17:21,172
Christian got a lot of octopus,
395
00:17:22,007 --> 00:17:23,474
and so, we had to chop you.
396
00:17:24,076 --> 00:17:24,976
Thank you.
397
00:17:24,978 --> 00:17:26,344
Best of luck.
398
00:17:27,312 --> 00:17:29,180
[Ross] I'm super disappointed
in myself,
399
00:17:29,182 --> 00:17:31,349
I guess I folded
under pressure today,
400
00:17:31,351 --> 00:17:34,519
which is, you know, it's
fine, it happens to everyone.
401
00:17:34,521 --> 00:17:36,287
It's cool. It is what it is.
402
00:17:40,325 --> 00:17:41,292
Chef Nicole,
403
00:17:41,294 --> 00:17:42,093
Chef Nicholas,
404
00:17:42,095 --> 00:17:43,261
Chef Tiffani,
405
00:17:43,263 --> 00:17:45,897
are you ready to open
your entree baskets?
406
00:17:45,899 --> 00:17:47,465
- [Nicole] Yes, I am.
- [Tiffani] Yup.
407
00:17:47,467 --> 00:17:50,401
[suspenseful music playing]
408
00:17:50,403 --> 00:17:51,302
Go for it.
409
00:17:53,972 --> 00:17:56,340
- [Tiffani] What the...
- [Nicole] Oh gosh!
410
00:17:56,342 --> 00:17:58,676
[Ted] And you're looking at
slot machine candies.
411
00:17:59,244 --> 00:18:00,645
[Nicole] How ironic!
412
00:18:01,113 --> 00:18:02,313
[Ted] Sea beans.
413
00:18:02,315 --> 00:18:04,115
Ohh, is this ambrosia?
414
00:18:04,117 --> 00:18:05,249
[Ted] Ambrosia salad,
415
00:18:06,118 --> 00:18:08,119
and, beef shank.
416
00:18:08,121 --> 00:18:09,987
- [Ted] You alright?
- [Tiffani] Big Piece of meat!
417
00:18:09,989 --> 00:18:12,190
Okay, chef Nicole.
418
00:18:12,192 --> 00:18:13,624
- I'm definitely gonna gamble this round.
- Ooh!
419
00:18:14,927 --> 00:18:16,294
I'm gonna bet as well.
420
00:18:16,296 --> 00:18:18,329
I'm gambling,
I'm gambling again.
421
00:18:19,098 --> 00:18:20,665
I can't wait to
see what you get.
422
00:18:23,302 --> 00:18:24,502
- Okay, here we go!
- Alright!
423
00:18:24,504 --> 00:18:26,404
Nicole, remind us
what you're swapping out.
424
00:18:26,406 --> 00:18:28,072
- [Nicole] Ambrosia salad.
- [Ted] Okay.
425
00:18:28,874 --> 00:18:29,474
Let her rip.
426
00:18:29,476 --> 00:18:31,476
[all applauding]
427
00:18:33,912 --> 00:18:35,379
And we've got a six and a six.
428
00:18:35,381 --> 00:18:36,380
Twelve.
429
00:18:36,382 --> 00:18:37,348
[all cheering]
430
00:18:37,350 --> 00:18:38,282
Yes.
431
00:18:41,186 --> 00:18:42,053
Sake.
432
00:18:42,055 --> 00:18:44,122
Ooh, okay.
433
00:18:44,124 --> 00:18:46,657
Interesting. I like that
it's an alcohol.
434
00:18:46,659 --> 00:18:48,693
You can, kind of, put that
in just about anything,
435
00:18:48,695 --> 00:18:51,195
Chef Nicholas, which ingredient
are you kicking to the curb?
436
00:18:51,197 --> 00:18:53,397
I will be kicking to the curb,
the ambrosia.
437
00:18:55,300 --> 00:18:57,001
[all cheering]
438
00:18:58,036 --> 00:19:00,071
- [Ted] And we got a three and a four.
- [Nicholas] Seven.
439
00:19:00,073 --> 00:19:02,473
[Ted] Number seven, ooh.
440
00:19:05,444 --> 00:19:06,310
[Ted] sweetbreads.
441
00:19:06,312 --> 00:19:07,979
[Amanda] Ooh.
442
00:19:07,981 --> 00:19:12,116
Sweetbreads are the
thymus gland of a veal.
443
00:19:12,118 --> 00:19:15,086
I feel pretty good about it, I've had a lot
of pretty good experience with sweetbreads,
444
00:19:15,088 --> 00:19:17,155
so, it's in my ballpark.
445
00:19:17,157 --> 00:19:19,857
Chef Tiffani, what ingredient
would you like to get rid of?
446
00:19:19,859 --> 00:19:21,058
The slot candy.
447
00:19:21,060 --> 00:19:22,226
Alright here we go.
448
00:19:22,228 --> 00:19:23,628
[Tiffani] This worked
the last time.
449
00:19:27,232 --> 00:19:28,199
Come on, come on.
450
00:19:28,201 --> 00:19:29,133
Big money, big money.
451
00:19:29,135 --> 00:19:30,134
Six.
452
00:19:30,136 --> 00:19:31,135
- Alright.
- [Christian] Even.
453
00:19:35,474 --> 00:19:37,308
Colatura de alici.
454
00:19:37,310 --> 00:19:38,442
[Amanda] That's a
good ingredient.
455
00:19:38,444 --> 00:19:39,377
[Tiffani] Okay.
456
00:19:39,379 --> 00:19:41,345
It's made with anchovy,
457
00:19:41,347 --> 00:19:42,680
it's the Italian fish sauce.
458
00:19:42,948 --> 00:19:44,081
Ooh.
459
00:19:44,083 --> 00:19:46,250
[Ted]
The ingredients are now set.
460
00:19:46,252 --> 00:19:48,152
30 minutes on the clock for
the entree round,
461
00:19:49,388 --> 00:19:50,354
time starts now.
462
00:19:50,356 --> 00:19:52,023
[all cheering]
463
00:19:52,025 --> 00:19:53,524
[Chris] Alright let's go.
464
00:19:55,894 --> 00:19:58,963
[Chris] Alright,
I love this, they all gambled.
465
00:19:58,965 --> 00:20:00,398
This is why we're here.
466
00:20:00,400 --> 00:20:02,400
[Amanda] Chef Nicholas
got a seven,
467
00:20:02,402 --> 00:20:05,836
which is an odd number,
he got sweetbread.
468
00:20:05,838 --> 00:20:09,807
Sweetbread's definitely an unlucky
ingredient, because the time it takes,
469
00:20:09,809 --> 00:20:11,242
to prep them and cook them.
470
00:20:11,244 --> 00:20:12,677
When we're talking
about sweetbread,
471
00:20:12,679 --> 00:20:15,079
there are literally
four major steps,
472
00:20:15,081 --> 00:20:16,147
you blanche them,
473
00:20:16,415 --> 00:20:17,782
you peel them,
474
00:20:17,784 --> 00:20:18,950
you press them, and
475
00:20:18,952 --> 00:20:20,284
try to get as much
liquid out as possible.
476
00:20:20,286 --> 00:20:22,220
Then you gotta cook them.
477
00:20:22,222 --> 00:20:24,255
Yes, sweetbreads are delicious
when they're
478
00:20:24,257 --> 00:20:27,358
crispy on the outside
and creamy on the inside,
479
00:20:27,360 --> 00:20:30,595
but it's still time consuming in a round
where you've got beef shank to deal with.
480
00:20:32,097 --> 00:20:34,165
[Nicholas] I've cooked
sweetbreads millions of times,
481
00:20:34,167 --> 00:20:36,000
going back to my roots
at Jean-Georges
482
00:20:36,002 --> 00:20:38,202
so I'm really trying
to just, channel that.
483
00:20:38,837 --> 00:20:40,371
I am making a
484
00:20:40,373 --> 00:20:42,673
braised beef shank
with sweetbread,
485
00:20:42,675 --> 00:20:44,775
with a candy-veal jus.
486
00:20:44,777 --> 00:20:48,679
After my sweetbreads, I immediately
start breaking down the beef shank.
487
00:20:48,681 --> 00:20:51,482
I try to just, kinda, slice
that as thin as possible.
488
00:20:52,217 --> 00:20:55,453
Obviously, there's
no time for this.
489
00:20:55,455 --> 00:20:58,856
The beef shank is this,
it's the lower part of the leg.
490
00:20:58,858 --> 00:21:02,293
By the way, that drumming that you
hear is not someone on the war path,
491
00:21:02,295 --> 00:21:06,364
that is Nicole tenderizing
her pieces of beef shank.
492
00:21:06,366 --> 00:21:08,332
[Nicole] Switch this.
493
00:21:08,334 --> 00:21:10,935
I'm making a grilled beef shank
494
00:21:10,937 --> 00:21:14,672
with chimichurri and
a sea bean salad.
495
00:21:14,674 --> 00:21:17,441
In the first round I did not
gamble, played it a little safe,
496
00:21:17,443 --> 00:21:19,844
but I feel like
I took a good risk
497
00:21:19,846 --> 00:21:22,046
changing in that ambrosia salad.
498
00:21:22,048 --> 00:21:25,082
Maybe this gambling thing is
actually gonna pay off for me.
499
00:21:25,084 --> 00:21:28,219
Marinate it with a little sake.
500
00:21:28,221 --> 00:21:31,989
[Chris] So sake is Japanese
rice wine, very crisp,
501
00:21:31,991 --> 00:21:34,692
I think it will work really
beautifully with the beef.
502
00:21:36,495 --> 00:21:38,863
[rock music playing]
503
00:21:38,865 --> 00:21:41,098
Chef Tiffani, are you feeling
lucky with the colatura?
504
00:21:41,100 --> 00:21:44,502
I am, the second
I heard anchovy,
505
00:21:44,504 --> 00:21:46,904
I thought caper, garlic,
puttanesca's perfect.
506
00:21:46,906 --> 00:21:48,172
Sounds good.
507
00:21:48,174 --> 00:21:52,009
[Tiffani] I'm making
capesante style puttanesca.
508
00:21:52,011 --> 00:21:55,413
Colatura de alici,
it's gonna be pretty funky.
509
00:21:55,415 --> 00:21:57,615
So we're doing
classic Italian dish,
510
00:21:58,317 --> 00:22:00,117
delicious.
511
00:22:00,119 --> 00:22:02,353
Less than 20 minutes
on the clock, chefs.
512
00:22:03,588 --> 00:22:07,892
[Nicole] This $25,000 would
really provide for my family,
513
00:22:07,894 --> 00:22:11,962
to give me a little more time to be
able to raise my one year old son,
514
00:22:11,964 --> 00:22:14,865
and give me some time to
really get back into this industry
515
00:22:14,867 --> 00:22:17,368
without having to
go back to working
516
00:22:17,370 --> 00:22:21,038
12-hour days, being gone
every holiday weekend.
517
00:22:22,074 --> 00:22:23,240
This is looking good.
518
00:22:23,909 --> 00:22:25,676
13 minutes to go.
519
00:22:25,678 --> 00:22:26,944
[Tiffani] Oh, boy!
520
00:22:26,946 --> 00:22:28,279
Chef Tiffani, what are you
doing over there,
521
00:22:28,281 --> 00:22:30,114
how's that beef coming along?
522
00:22:30,116 --> 00:22:31,849
It's coming along,
there's lots of silver skin
523
00:22:31,851 --> 00:22:33,351
so I'm just cleaning it up
a little bit,
524
00:22:33,353 --> 00:22:34,919
and then I'm gonna pulse it
525
00:22:34,921 --> 00:22:36,387
and hope that it's tenderized
a little bit in the sauce.
526
00:22:36,389 --> 00:22:38,222
Oh.
527
00:22:38,224 --> 00:22:39,990
Winning would mean so much
to me because I would love
528
00:22:39,992 --> 00:22:42,526
to start my own
bio-dynamic farm,
529
00:22:42,528 --> 00:22:45,429
and just kinda
carve out a section of earth
530
00:22:45,431 --> 00:22:48,632
for myself to just kinda explore
the style of cooking that I'm doing.
531
00:22:49,401 --> 00:22:51,068
[motor whirring]
532
00:22:51,070 --> 00:22:52,570
Ten minutes on the clock, chefs.
533
00:22:54,139 --> 00:22:56,273
Chef Nicholas, what's
happening on your station?
534
00:22:56,275 --> 00:22:58,109
[exhales] Right now, I have
the sweetbreads,
535
00:22:58,111 --> 00:23:00,745
they're already been poached,
I need to peel them.
536
00:23:00,747 --> 00:23:03,114
It's really challenging trying
to peel that membrane off,
537
00:23:03,116 --> 00:23:06,083
so I'm going through with it, I'm
cutting as much of it off as I can.
538
00:23:07,352 --> 00:23:09,620
So I throw them in
a fortified jus,
539
00:23:09,622 --> 00:23:11,956
and I'll continue to poach
the sweetbreads in this.
540
00:23:11,958 --> 00:23:17,027
Actually boiling the sweetbreads
right now, after they've been blanched.
541
00:23:17,029 --> 00:23:20,097
I'm worried that the sweetbreads
are gonna be overcooked and chalky.
542
00:23:20,099 --> 00:23:20,831
[Ted] Three minutes, folks.
543
00:23:20,833 --> 00:23:22,299
[Nicole whispering]
Alright.
544
00:23:22,301 --> 00:23:25,169
So I'm making a sea bean salad
with a little bit of sherry vinegar,
545
00:23:25,171 --> 00:23:28,139
sake, and these slot machine
candies for the sweetness.
546
00:23:28,141 --> 00:23:30,875
Get these candies out of here.
547
00:23:30,877 --> 00:23:33,778
I feel like I'm really at
a slot machine, this is crazy.
548
00:23:33,780 --> 00:23:36,113
Chefs, you got a minute and
40 seconds to get this done.
549
00:23:36,115 --> 00:23:39,417
Coming down the line,
coming down, coming down.
550
00:23:39,419 --> 00:23:43,187
My other competitors decided that
they wanna get rid of their ambrosia salad.
551
00:23:43,189 --> 00:23:47,024
But I'm thinking these marshmallows
might just be what I need
552
00:23:47,026 --> 00:23:49,293
to add to my puttanesca,
553
00:23:49,295 --> 00:23:53,097
to take a little bit of the
salinity off of this dish.
554
00:23:54,666 --> 00:23:58,102
[Amanda] We're looking at
presentation, guys, don't forget.
555
00:23:58,104 --> 00:24:00,371
[Ted] Alright,
counting it down now, chefs,
556
00:24:00,373 --> 00:24:01,972
only seconds to get it done.
557
00:24:01,974 --> 00:24:03,140
[Amanda] Come on, finish up.
558
00:24:03,142 --> 00:24:04,542
Ten, nine, eight,
559
00:24:05,277 --> 00:24:06,210
seven,
560
00:24:06,344 --> 00:24:07,278
six,
561
00:24:07,280 --> 00:24:08,245
five,
562
00:24:08,247 --> 00:24:09,213
four,
563
00:24:09,215 --> 00:24:10,147
three,
564
00:24:10,248 --> 00:24:11,215
two,
565
00:24:11,217 --> 00:24:13,017
one. Time's up.
566
00:24:13,019 --> 00:24:14,285
[Christian] Ah man.
567
00:24:14,287 --> 00:24:16,220
[all applauding]
568
00:24:16,955 --> 00:24:18,289
[Chris] Nice work.
569
00:24:18,291 --> 00:24:20,858
Nicely done, very nicely done.
570
00:24:20,860 --> 00:24:22,993
Sweetbreads in under
half an hour, hard.
571
00:24:22,995 --> 00:24:25,930
- [Tiffani] It's okay.
- [Nicole exhales]
572
00:24:25,932 --> 00:24:29,033
The sweetbreads were the huge
curved ball in this round for me.
573
00:24:29,035 --> 00:24:31,769
Obviously because of how long
it takes to prep them,
574
00:24:31,771 --> 00:24:34,205
and, you know, also having
two different proteins,
575
00:24:34,207 --> 00:24:35,473
I don't know
what's gonna happen.
576
00:24:44,249 --> 00:24:45,449
Chefs, before the entree round,
577
00:24:45,451 --> 00:24:48,152
we gave you a basket
of slot machine candies,
578
00:24:49,020 --> 00:24:49,687
sea beans,
579
00:24:50,155 --> 00:24:51,322
ambrosia salad,
580
00:24:51,656 --> 00:24:53,290
and beef shank.
581
00:24:53,292 --> 00:24:55,726
Chef Nicholas, you got rid
of the ambrosia salad
582
00:24:55,728 --> 00:24:57,895
and were given
the gift of sweetbreads.
583
00:24:57,897 --> 00:25:00,998
Yes, I definitely took a gamble on
this one, obviously, with the dice roll.
584
00:25:01,000 --> 00:25:03,968
Judges, you have in front
of you, braised beef shank,
585
00:25:03,970 --> 00:25:07,872
and sweetbreads with caramelized
potatoes and Brussels sprouts,
586
00:25:07,874 --> 00:25:09,540
with a candy-veal jus.
587
00:25:14,012 --> 00:25:16,046
If you can go back in time,
would you roll the dice again?
588
00:25:16,048 --> 00:25:17,915
- [Nicholas] Sure.
- [Christian] Think it paid off?
589
00:25:17,917 --> 00:25:19,116
- [Nicholas] Of course.
- [Christian] Okay.
590
00:25:19,118 --> 00:25:20,084
No regrets.
591
00:25:20,086 --> 00:25:23,120
The potatoes, um,
was smart to put with this
592
00:25:23,122 --> 00:25:25,256
'cause you needed
some sort of crisp factor.
593
00:25:26,224 --> 00:25:27,124
[Christian] Here's the thing.
594
00:25:27,126 --> 00:25:29,527
The, the sauce,
it's falling flat.
595
00:25:29,529 --> 00:25:32,196
And I wish what happened was
that you took the chunks
596
00:25:32,198 --> 00:25:33,898
of that beef shank
597
00:25:33,900 --> 00:25:35,666
and kind of just,
hit 'em hard in the pan
598
00:25:35,668 --> 00:25:37,501
and then deglazed it
with your sauce.
599
00:25:39,204 --> 00:25:42,840
[Amanda] I love those warm
spices with veal or demi-glas.
600
00:25:42,842 --> 00:25:45,442
I love that, and I think it
gives it a real fullness.
601
00:25:46,278 --> 00:25:48,045
[Chris] Chef, um.
602
00:25:48,047 --> 00:25:49,346
I'm gonna just shoot
straight with you here.
603
00:25:49,348 --> 00:25:50,648
The shank is tough
604
00:25:50,650 --> 00:25:52,917
and the sweetbreads
are overcooked and chalky.
605
00:25:52,919 --> 00:25:54,051
They just are.
606
00:25:55,353 --> 00:25:57,187
The sauce is a little funky
with the candy but
607
00:25:57,189 --> 00:25:58,756
really, really good.
608
00:25:58,758 --> 00:26:00,758
[Ted] So chef, what would
winning mean to you?
609
00:26:00,760 --> 00:26:02,860
[Nicholas] I'm coming to Chopped
because I've always wanted
610
00:26:02,862 --> 00:26:04,662
to prove to myself that
I could. This is an obstacle
611
00:26:04,664 --> 00:26:06,964
that I've yet to ever
have to go through.
612
00:26:06,966 --> 00:26:08,399
I always push myself to become
613
00:26:08,401 --> 00:26:11,001
a better chef,
a better leader to my staff
614
00:26:11,003 --> 00:26:13,704
and by doing this,
I want to show myself
615
00:26:14,239 --> 00:26:15,239
that I can be the best.
616
00:26:16,308 --> 00:26:17,274
[Ted] Thank you, Chef.
617
00:26:17,842 --> 00:26:19,276
Next up, Chef Nichole.
618
00:26:19,278 --> 00:26:21,478
[Nicole] I swapped
my ambrosia for sake.
619
00:26:22,380 --> 00:26:24,782
So I made a grilled beef shank
620
00:26:24,784 --> 00:26:28,085
with a chimichurri
and a bean salad.
621
00:26:33,892 --> 00:26:36,060
This rub that you put
on the meat is dynamite.
622
00:26:36,261 --> 00:26:38,128
It's very forward.
623
00:26:38,130 --> 00:26:40,631
But the beef shank,
it's tough, it just is.
624
00:26:40,633 --> 00:26:42,099
It's really hard to get through.
625
00:26:43,368 --> 00:26:45,235
When I take a piece and I run
through that chimichurri,
626
00:26:46,104 --> 00:26:47,905
it is like, so bright.
627
00:26:47,907 --> 00:26:49,873
It's so good, but you know,
628
00:26:49,875 --> 00:26:52,009
you could have just
pulled back on the sea beans
629
00:26:52,011 --> 00:26:52,977
'cause they're salty.
630
00:26:55,513 --> 00:26:57,982
I would say that if you were
to blindfold me
631
00:26:57,984 --> 00:27:00,451
and I ate this dish,
I wouldn't pick sake out.
632
00:27:00,453 --> 00:27:01,952
- Mm-hmm.
- I do think
633
00:27:01,954 --> 00:27:04,321
it worked well on the beef
where you put it.
634
00:27:04,323 --> 00:27:05,689
- Yeah.
- If you did this exact dish
635
00:27:05,691 --> 00:27:07,124
with ambrosia,
that wouldn't have worked.
636
00:27:07,126 --> 00:27:09,960
So I think your gamble
did pay off that way.
637
00:27:11,029 --> 00:27:12,796
- [Ted] Chef Nichole, thank you.
- Thank you.
638
00:27:12,798 --> 00:27:14,231
Finally, Chef Tiffani.
639
00:27:14,233 --> 00:27:16,166
What ingredient
did you get rid off?
640
00:27:16,768 --> 00:27:18,836
I got rid of the candies.
641
00:27:18,838 --> 00:27:21,238
I kind of just wanted
to see what else
642
00:27:21,240 --> 00:27:22,906
the dice had in store for me.
643
00:27:22,908 --> 00:27:25,676
[Ted] And then, what
ingredient did you swap in?
644
00:27:25,678 --> 00:27:28,545
[Tiffani] Colatura di alici.
645
00:27:28,547 --> 00:27:31,148
I made
capesante style puttanesca.
646
00:27:35,253 --> 00:27:37,087
You are the only chef that
chose to keep
647
00:27:37,089 --> 00:27:38,722
the ambrosia salad.
648
00:27:38,724 --> 00:27:41,158
Um, and I think you did
really well with it
649
00:27:41,160 --> 00:27:43,293
because the sweetness from
the marshmallow that you used
650
00:27:43,295 --> 00:27:45,329
balanced the acidity
of the tomato.
651
00:27:46,031 --> 00:27:48,666
But I think that you actually
652
00:27:48,668 --> 00:27:50,534
did well with the beef shank by
653
00:27:51,002 --> 00:27:53,037
breaking it down but
654
00:27:53,039 --> 00:27:54,338
I think you used
the wrong machine.
655
00:27:55,040 --> 00:27:56,940
And this just, sort of
656
00:27:56,942 --> 00:28:00,978
shredded it in a way, and then
kept the sinew together.
657
00:28:00,980 --> 00:28:03,580
So that bite is not
the greatest with the beef.
658
00:28:04,349 --> 00:28:06,684
I agree that the beef shank
659
00:28:06,686 --> 00:28:08,118
really should have
gone through the grinder
660
00:28:08,120 --> 00:28:09,887
but you don't have to
change anything else,
661
00:28:09,889 --> 00:28:11,255
it's just, it's just
a great dish.
662
00:28:12,290 --> 00:28:14,391
Chef Tiffani, the alici
663
00:28:14,859 --> 00:28:16,360
works great with this.
664
00:28:16,362 --> 00:28:17,695
Believe it or not, I'd actually
665
00:28:17,697 --> 00:28:18,696
would take a little more of it.
666
00:28:19,998 --> 00:28:21,565
- Thank you.
- Thank you, chefs.
667
00:28:22,901 --> 00:28:24,601
[Nichole] Feel pretty
confident about my dish
668
00:28:24,603 --> 00:28:26,403
in its complete state.
669
00:28:26,405 --> 00:28:29,840
But you know, Tiff had such a
great review with her pasta
670
00:28:29,842 --> 00:28:31,442
so I think it's either
gonna be me or Nick.
671
00:28:32,277 --> 00:28:33,944
[Ted] So, whose dish
672
00:28:33,946 --> 00:28:35,212
is on the chopping block?
673
00:28:48,827 --> 00:28:50,194
[Ted] Two of you
played your cards right
674
00:28:50,196 --> 00:28:52,162
and will be moving on
to the dessert round.
675
00:28:52,997 --> 00:28:54,398
So, whose dish
676
00:28:54,400 --> 00:28:55,699
is on the chopping block?
677
00:29:04,309 --> 00:29:06,577
Chef Nicholas,
you've been chopped. Judges?
678
00:29:07,479 --> 00:29:09,146
You rolled the dice, right?
679
00:29:09,148 --> 00:29:10,147
You took a gamble
680
00:29:10,648 --> 00:29:11,882
and got that sweetbread
681
00:29:11,884 --> 00:29:14,518
which is a very difficult
thing to work with.
682
00:29:14,520 --> 00:29:15,552
They were overcooked
683
00:29:16,187 --> 00:29:18,222
and so, we had to chop you.
684
00:29:18,224 --> 00:29:19,523
- Thank you, chef.
- Thank you chef, do well.
685
00:29:20,024 --> 00:29:21,091
[indistinct chatter]
686
00:29:21,960 --> 00:29:23,894
[Nicholas]
This game is all about risk.
687
00:29:23,896 --> 00:29:25,996
And it's not a matter
of when you take it,
688
00:29:25,998 --> 00:29:27,131
it's how you take it.
689
00:29:30,268 --> 00:29:31,969
Chefs, making dessert
in the Chopped kitchen
690
00:29:31,971 --> 00:29:33,904
is always a risky business.
691
00:29:33,906 --> 00:29:37,241
Even more so, with Casino
Royale rules in effect.
692
00:29:37,243 --> 00:29:38,509
You gotta start
by opening these.
693
00:29:41,379 --> 00:29:42,379
[Ted] Get in there.
694
00:29:43,414 --> 00:29:46,083
Oh. What the hell is this?
695
00:29:46,085 --> 00:29:47,985
[Ted] You've got
a cotton candy burrito.
696
00:29:49,187 --> 00:29:50,220
Red bananas.
697
00:29:51,923 --> 00:29:53,457
- Popcorn?
- [Ted] Popcorn kernels.
698
00:29:53,459 --> 00:29:54,992
I can deal with this.
699
00:29:54,994 --> 00:29:57,294
- [Ted] And tuna jerky.
- Really?
700
00:29:59,130 --> 00:30:01,832
I'm gonna gamble. I'm getting
rid of that tuna jerky.
701
00:30:01,834 --> 00:30:03,467
Chef Tiffani, how about you?
702
00:30:03,469 --> 00:30:05,669
Hell yeah, I'm getting rid
of that cotton candy.
703
00:30:05,671 --> 00:30:07,237
Shall we go to the table?
704
00:30:07,239 --> 00:30:09,139
[Amanda] The stakes are high,
the stakes are high.
705
00:30:09,808 --> 00:30:11,141
- Whoo.
- Go.
706
00:30:11,143 --> 00:30:12,509
[Nichole] Momma needs
a new pair of shoes.
707
00:30:15,413 --> 00:30:17,114
- [Ted] You got a six!
- Okay.
708
00:30:17,515 --> 00:30:18,515
Whiskey truffles.
709
00:30:18,517 --> 00:30:20,083
- Oh, wow.
- Wow.
710
00:30:20,085 --> 00:30:22,252
- I think I can do something with that.
- It's nice.
711
00:30:22,254 --> 00:30:25,289
[Nicole] It's definitely worth
handing in tuna jerky.
712
00:30:25,291 --> 00:30:26,990
- [Ted] Tiffani, let's go.
- [everyone cheering]
713
00:30:28,993 --> 00:30:30,194
[Chris] All the energy.
714
00:30:32,430 --> 00:30:33,463
- It's seven.
- Four, seven, oh.
715
00:30:33,465 --> 00:30:34,498
- Come on man.
- Oh.
716
00:30:35,233 --> 00:30:36,500
- Oh.
- Alright. [chuckles]
717
00:30:38,703 --> 00:30:39,937
Blood pancakes.
718
00:30:39,939 --> 00:30:41,138
- Oh.
- Uh.
719
00:30:41,140 --> 00:30:42,372
[Tiffani grunts]
720
00:30:42,374 --> 00:30:44,007
[Tiffani]
Fried fish and blood?
721
00:30:44,009 --> 00:30:46,677
Like, this is
the worst pairing, ever.
722
00:30:46,679 --> 00:30:48,045
But I enjoy a challenge.
723
00:30:48,047 --> 00:30:49,813
[Ted]
Alright, lucky or unlucky,
724
00:30:49,815 --> 00:30:52,249
30 minutes to do the best
you can do with dessert.
725
00:30:52,251 --> 00:30:54,284
- Clock starts now.
- [Christian] Ah, let's go.
726
00:30:55,386 --> 00:30:56,320
[Nicole] I don't want this.
727
00:30:59,958 --> 00:31:02,860
So these two very adventurous,
728
00:31:02,862 --> 00:31:05,329
thrill seeking gamblers
729
00:31:06,231 --> 00:31:07,431
have made it
to the dessert round.
730
00:31:07,999 --> 00:31:09,399
Very different chefs.
731
00:31:09,401 --> 00:31:12,970
I mean, I've never seen a
contestant quite like Tiffani.
732
00:31:12,972 --> 00:31:14,938
She is not worrying
about what is expected
733
00:31:14,940 --> 00:31:16,940
but what she thinks
she can pull off.
734
00:31:16,942 --> 00:31:20,310
[Chris] So Nichole is here to,
kind of, reset herself
735
00:31:20,312 --> 00:31:23,113
and she had a son,
also voluntarily decided to
736
00:31:23,115 --> 00:31:24,414
kinda take a little step away.
737
00:31:24,416 --> 00:31:26,283
And this is kinda
like, her first move
738
00:31:26,285 --> 00:31:27,417
- back in to the industry.
- Yeah.
739
00:31:28,419 --> 00:31:30,287
- Tiff, you want a truffle?
- Yeah.
740
00:31:32,857 --> 00:31:34,391
- You want a fish jerky?
- No.
741
00:31:34,393 --> 00:31:35,959
- Okay.
- You have that, thank you though.
742
00:31:36,427 --> 00:31:37,895
Appreciate the offer.
743
00:31:37,897 --> 00:31:39,296
[Amanda] I mean, I personally
would have
744
00:31:39,298 --> 00:31:40,797
swapped out the tuna jerky.
745
00:31:40,799 --> 00:31:42,099
Any kind of garlic,
746
00:31:42,101 --> 00:31:44,568
and chili and fish
and dessert, as to me,
747
00:31:44,570 --> 00:31:46,536
I know how hard
that is to incorporate.
748
00:31:47,772 --> 00:31:50,774
I am super excited that
I got the whiskey truffle
749
00:31:50,776 --> 00:31:53,810
because I love
chocolate in a dessert.
750
00:31:53,812 --> 00:31:57,481
I am making whiskey caramel
banana cheesecake
751
00:31:57,483 --> 00:31:59,917
with salted caramel popcorn.
752
00:31:59,919 --> 00:32:02,352
Okay, it's interesting.
753
00:32:02,354 --> 00:32:04,221
The bananas taste
a little unripe.
754
00:32:04,223 --> 00:32:06,823
I know I have to change
755
00:32:06,825 --> 00:32:08,125
the texture of these things.
756
00:32:08,127 --> 00:32:09,459
So I grab my food processor
757
00:32:09,461 --> 00:32:12,963
and I add in
cream cheese, ricotta,
758
00:32:13,464 --> 00:32:14,431
cotton candy.
759
00:32:14,433 --> 00:32:16,199
Alright, let's see what happens.
760
00:32:16,201 --> 00:32:18,268
And my melted down
whiskey truffles.
761
00:32:21,039 --> 00:32:23,674
[Ted] Tiffani got rid of
that cotton candy burrito
762
00:32:23,676 --> 00:32:26,343
which, by the way, has like
twelve food colors in it,
763
00:32:26,345 --> 00:32:28,278
and now has blood pancakes.
764
00:32:28,280 --> 00:32:29,947
[Amanda]
And she's embracing it.
765
00:32:29,949 --> 00:32:32,082
[Chris] Those pancakes,
it's like coagulated blood,
766
00:32:32,084 --> 00:32:33,951
flour and milk
767
00:32:33,953 --> 00:32:34,885
with a little sugar
768
00:32:34,887 --> 00:32:36,320
and they're metallic?
769
00:32:36,322 --> 00:32:38,622
- It's like having a mouthful of pennies.
- [Chris laughs] Yes.
770
00:32:39,891 --> 00:32:43,226
As a lover of jerky,
and also as a lover of umami,
771
00:32:43,228 --> 00:32:45,195
I already know exactly
what I'm gonna do with it.
772
00:32:45,930 --> 00:32:48,065
I'm making a banana sticky bun
773
00:32:48,067 --> 00:32:49,333
topped with a blood pancake
774
00:32:49,335 --> 00:32:51,501
and tuna jerky caramel.
775
00:32:53,871 --> 00:32:55,772
[Amanda] Chef Tiffani has
puff pastry dough
776
00:32:55,774 --> 00:32:58,008
filled with banana and she's
777
00:32:58,010 --> 00:33:00,444
wrapping that up and putting
it in to a muffin tin.
778
00:33:01,679 --> 00:33:03,313
I don't think that
puff pastry's gonna cook.
779
00:33:04,315 --> 00:33:06,850
I'm starting to feel like
maybe I don't have enough time
780
00:33:06,852 --> 00:33:08,986
on the clock to
bake these all the way.
781
00:33:08,988 --> 00:33:11,321
But again,
willing to take a gamble.
782
00:33:11,323 --> 00:33:12,656
Chefs, ten minutes
to get it done.
783
00:33:16,961 --> 00:33:18,428
I go to check on
my caramel sauce.
784
00:33:19,097 --> 00:33:19,963
Is it broken?
785
00:33:21,199 --> 00:33:22,933
[sing-songy]
Don't think it's working.
786
00:33:22,935 --> 00:33:24,334
Nichole, what is that now?
787
00:33:24,336 --> 00:33:28,005
Um, you know, I attempted to
make like, a caramel sauce
788
00:33:28,007 --> 00:33:29,373
but I'm not a
hundred percent sure
789
00:33:29,375 --> 00:33:31,208
it really worked out for me.
790
00:33:31,210 --> 00:33:33,443
Well, you guys got,
uh, six minutes.
791
00:33:34,445 --> 00:33:35,579
No idea what I'm
doing over here.
792
00:33:38,316 --> 00:33:39,549
I run to the pantry
793
00:33:39,551 --> 00:33:41,318
and I grab some walnuts
794
00:33:42,020 --> 00:33:43,487
and I'm trying to put together
795
00:33:43,489 --> 00:33:45,288
a streusel made
from the popcorn.
796
00:33:45,290 --> 00:33:47,858
I'm really worried about
Chef Tiffani's banana tarts
797
00:33:47,860 --> 00:33:49,860
that are made with puff pastry.
798
00:33:49,862 --> 00:33:53,130
That interior is not gonna
have time to cook.
799
00:33:53,132 --> 00:33:54,398
[Christian]
Hey Tiffani, how you feeling?
800
00:33:54,400 --> 00:33:56,466
I'm just primal screaming
on the inside.
801
00:33:59,137 --> 00:34:01,271
I'm a little bit worried
about my pastries
802
00:34:01,273 --> 00:34:03,040
so I'm not trying to
check on them too much.
803
00:34:05,109 --> 00:34:06,243
No, don't open it.
804
00:34:06,245 --> 00:34:07,544
Don't open it.
805
00:34:07,979 --> 00:34:10,180
[Tiffani] I wanna cook them
as long as they possibly can
806
00:34:10,182 --> 00:34:11,982
till the very last second.
807
00:34:21,159 --> 00:34:22,793
[Tiffani] There's three
minutes left on the clock.
808
00:34:22,795 --> 00:34:24,027
I check on my rolls.
809
00:34:24,029 --> 00:34:26,663
They're gonna need as much
time as I can give them.
810
00:34:26,665 --> 00:34:29,966
At this point, I'm just
praying to whatever.
811
00:34:29,968 --> 00:34:32,436
The oven gods,
that my pastry's okay.
812
00:34:34,238 --> 00:34:36,473
[Chris] So, Nichole said I
think her caramel sauce broke.
813
00:34:36,475 --> 00:34:38,008
Now she has to
figure out something else
814
00:34:38,010 --> 00:34:39,276
with not a lot of time left.
815
00:34:39,278 --> 00:34:40,911
[Nichole]
Can I put corn starch in it?
816
00:34:40,913 --> 00:34:43,346
Adding corn starch
into my caramel sauce
817
00:34:43,348 --> 00:34:45,515
to thicken it up
and I whisk, whisk, whisk
818
00:34:45,517 --> 00:34:46,983
and hope for the best.
819
00:34:48,152 --> 00:34:49,920
Two minute warning, chefs.
820
00:34:49,922 --> 00:34:51,688
Meanwhile, Tiffani is
down on her knees
821
00:34:51,690 --> 00:34:54,724
in front of that oven, praying.
822
00:34:54,726 --> 00:34:57,427
I know my streusel isn't
gonna be ready in time.
823
00:34:57,429 --> 00:34:59,763
So I go ahead and grab some
of the excess popcorn
824
00:34:59,765 --> 00:35:01,698
I had in my pan
and just chop it up
825
00:35:01,700 --> 00:35:03,967
and decided that I'm gonna
use it as a garnish.
826
00:35:03,969 --> 00:35:05,268
You guys, this is it.
827
00:35:05,270 --> 00:35:07,104
You're one minute away.
828
00:35:07,106 --> 00:35:09,372
This is that moment,
where that wheel's spinning
829
00:35:09,374 --> 00:35:12,008
- and the ball starts to jump.
- [Amanda laughs]
830
00:35:12,010 --> 00:35:14,111
And everyone just stops
and looks at the ball.
831
00:35:14,113 --> 00:35:15,412
- That's what's happening right now.
- Yeah.
832
00:35:16,447 --> 00:35:17,981
[Ted]
Alright, chefs, final seconds
833
00:35:17,983 --> 00:35:19,282
- of the final round.
- [Amanda] Whoo.
834
00:35:19,284 --> 00:35:21,151
[Ted] Ten, nine,
835
00:35:21,153 --> 00:35:22,519
eight, seven,
836
00:35:23,321 --> 00:35:24,621
six, five,
837
00:35:25,189 --> 00:35:26,623
four, three,
838
00:35:27,225 --> 00:35:29,759
two, one, time's up.
839
00:35:29,761 --> 00:35:32,062
- Oh, God.
- Whoo.
840
00:35:32,064 --> 00:35:33,630
[Christian] I hope she didn't
forget an ingredient.
841
00:35:35,299 --> 00:35:36,867
My biggest worry right now
842
00:35:36,869 --> 00:35:39,803
is Chef Tiff has been
crushing it this whole game
843
00:35:39,805 --> 00:35:42,472
but I'm happy I got rid of
that tuna and took the gamble.
844
00:35:42,474 --> 00:35:44,774
[Tiffani] There's a
possibility that the centers
845
00:35:44,776 --> 00:35:46,776
are just completely raw.
846
00:35:46,778 --> 00:35:48,278
But I think I did the best I had
847
00:35:48,280 --> 00:35:50,447
been given as far
as hands being dealt.
848
00:35:54,318 --> 00:35:56,520
Chefs, your third round
Casino Royale baskets
849
00:35:56,522 --> 00:35:59,422
originally contained
a cotton candy burrito,
850
00:36:00,224 --> 00:36:01,124
red bananas,
851
00:36:01,926 --> 00:36:02,692
popcorn kernels
852
00:36:03,261 --> 00:36:05,162
and tuna jerky.
853
00:36:05,164 --> 00:36:08,198
And we gave you a chance to
gamble an ingredient away.
854
00:36:08,200 --> 00:36:09,833
Chef Nichole, how was
that round for you?
855
00:36:09,835 --> 00:36:12,169
I got whiskey truffles.
856
00:36:12,171 --> 00:36:15,539
So you have a
truffle banana cheesecake
857
00:36:15,541 --> 00:36:18,675
with a little bit of
a caramel-esque sauce
858
00:36:18,677 --> 00:36:20,210
and some salted popcorn.
859
00:36:24,682 --> 00:36:26,183
[Christian] There's
a few things I live for
860
00:36:26,884 --> 00:36:29,019
when it comes to dessert.
861
00:36:29,021 --> 00:36:31,655
And one of them is essentially
this texture right here.
862
00:36:32,089 --> 00:36:33,790
It's like a mousse
863
00:36:33,792 --> 00:36:36,226
you know, went out
and met a banana pudding,
864
00:36:36,228 --> 00:36:37,894
- and you know, it had a baby.
- It had a baby.
865
00:36:37,896 --> 00:36:39,496
- They had a cheesecake.
- Yeah, they had a cheesecake.
866
00:36:39,498 --> 00:36:40,630
[all laugh]
867
00:36:41,399 --> 00:36:43,266
Um, here's my issue.
868
00:36:43,268 --> 00:36:44,935
It needs a caramel sauce.
869
00:36:44,937 --> 00:36:46,436
And you know that ain't
a caramel sauce.
870
00:36:46,438 --> 00:36:48,271
And had you just
taken that whiskey
871
00:36:48,273 --> 00:36:50,674
and made a
whiskey caramel sauce,
872
00:36:50,676 --> 00:36:51,908
I think this would be aces.
873
00:36:51,910 --> 00:36:53,109
I stand by that comment.
874
00:36:55,246 --> 00:36:57,447
The texture is magical.
875
00:36:58,049 --> 00:36:59,115
But it's just that
876
00:36:59,383 --> 00:37:00,317
is it a banana dessert?
877
00:37:00,319 --> 00:37:02,285
'Cause the bananas
are not quite up front.
878
00:37:02,287 --> 00:37:03,420
Is it a chocolate dessert?
879
00:37:03,422 --> 00:37:04,955
But the chocolate's
not really up front.
880
00:37:05,356 --> 00:37:07,090
It just, I feel like
881
00:37:07,092 --> 00:37:08,625
it doesn't know
what it wants to be.
882
00:37:09,527 --> 00:37:10,894
Yeah, I agree.
883
00:37:10,896 --> 00:37:12,195
I think you made something that
884
00:37:12,363 --> 00:37:14,231
was a good presentation,
885
00:37:14,233 --> 00:37:16,399
incorporated all
the basket ingredients.
886
00:37:18,336 --> 00:37:20,604
It's muted.
Nothing is jumping out at us.
887
00:37:23,074 --> 00:37:24,207
[Ted] Finally, Chef Tiffani.
888
00:37:24,209 --> 00:37:26,243
You were the one contestant
who gambled
889
00:37:26,245 --> 00:37:27,978
- all three rounds.
- I mean,
890
00:37:27,980 --> 00:37:30,447
coming here is a risk, you're
either in or you're not.
891
00:37:30,449 --> 00:37:32,682
So, you know,
I decided to go all in.
892
00:37:32,684 --> 00:37:34,951
I got rid of
the cotton candy burrito
893
00:37:34,953 --> 00:37:38,321
and I replaced it
with the blood pancake.
894
00:37:38,323 --> 00:37:40,357
I made a banana sticky bun
895
00:37:40,359 --> 00:37:41,925
topped with a blood pancake
896
00:37:41,927 --> 00:37:44,027
and tuna jerky caramel.
897
00:37:48,299 --> 00:37:49,299
[Chris] Chef.
898
00:37:50,134 --> 00:37:51,635
Took a lot of risks today, and
899
00:37:53,137 --> 00:37:54,137
you've won me over.
900
00:37:54,939 --> 00:37:56,339
This tuna jerky caramel is
901
00:37:56,341 --> 00:37:58,508
not what I expected.
902
00:37:58,510 --> 00:37:59,642
- It's good.
- [Amanda] Yeah.
903
00:38:00,945 --> 00:38:02,646
[Chris] But a risk that you
took that has backfired
904
00:38:02,648 --> 00:38:04,414
is making these pinwheels
and putting 'em in the oven
905
00:38:04,416 --> 00:38:05,582
in twelve minutes to go.
906
00:38:06,117 --> 00:38:07,851
Raw dough in the center.
907
00:38:07,853 --> 00:38:09,986
- Like, raw dough.
- Heard.
908
00:38:11,122 --> 00:38:12,122
[Amanda] I agree with Chris.
909
00:38:12,124 --> 00:38:15,392
The interior is just
too raw to eat.
910
00:38:15,394 --> 00:38:20,997
But it's creative, for sure. I think the
combination of blood pancakes and tuna jerky
911
00:38:20,999 --> 00:38:25,001
is something we won't forget,
because it's so unique.
912
00:38:25,003 --> 00:38:29,306
I know this would have been spectacular,
had we taken it to the finish line.
913
00:38:30,474 --> 00:38:33,977
Standby for word
on who has come out on top.
914
00:38:33,979 --> 00:38:35,879
- Thank you, chefs.
- [both] Thank you.
915
00:38:35,881 --> 00:38:41,584
[dramatic music playing]
916
00:38:44,088 --> 00:38:48,358
Alright, judges. What was the most
difficult ingredient you saw today?
917
00:38:48,360 --> 00:38:51,161
Ohh. That beef shank to me
was the most challenging.
918
00:38:51,163 --> 00:38:54,297
None of the chefs were really
successful with the beef shank, but
919
00:38:54,299 --> 00:38:57,300
Tiffany, I think was
a little bit more successful.
920
00:38:57,302 --> 00:39:00,937
She kind of used it
just sparingly in her pasta.
921
00:39:00,939 --> 00:39:05,175
She swamped out the slot machine
candy and she got the colatura,
922
00:39:05,177 --> 00:39:07,711
which led her to that
delicious puttanesca,
923
00:39:07,713 --> 00:39:11,047
lot of heat, spice,
and anchovy, it was delicious.
924
00:39:12,049 --> 00:39:15,151
Now, Nichole's second course
of that beef shank.
925
00:39:15,153 --> 00:39:19,356
I loved the rub on it. I loved
the char. I loved the smoke.
926
00:39:19,358 --> 00:39:22,692
- Yeah.
- [Amanda] But most of it was too tough.
927
00:39:22,694 --> 00:39:25,829
I really enjoyed the flavors of
928
00:39:25,831 --> 00:39:29,132
what chef Nichole did with
her spring roll on the first course.
929
00:39:29,134 --> 00:39:32,402
That was very impressive. She had
bacon and dried octopus inside there.
930
00:39:32,404 --> 00:39:34,003
Surprise and surprise.
931
00:39:34,005 --> 00:39:36,206
[Christian] But there was way too much
smoked salmon and way too much bacon.
932
00:39:36,208 --> 00:39:39,809
Chef Tiffany did have some
mistakes in her appetizer round, right?
933
00:39:39,811 --> 00:39:44,214
She dumped a crispy piece
of Iberico ham into a broth.
934
00:39:44,216 --> 00:39:48,251
[Christian] But the fact that she
had the salty octopus in the broth,
935
00:39:48,253 --> 00:39:52,422
the salty salmon,
she had the salty Iberico,
936
00:39:52,424 --> 00:39:55,191
and then she had salty caviar
on top of it.
937
00:39:55,193 --> 00:39:57,560
And somehow it tasted so great.
938
00:39:57,562 --> 00:40:00,397
That makes her a balance
assassin in my eyes, right?
939
00:40:00,399 --> 00:40:06,703
It's really challenging to
decide who made the best food,
940
00:40:06,705 --> 00:40:08,605
aside from who played
the game well.
941
00:40:10,107 --> 00:40:12,008
[dramatic music playing]
942
00:40:12,010 --> 00:40:14,611
[Nicole] I stand behind
all three of the dishes.
943
00:40:14,613 --> 00:40:18,681
At the end of the day, this game is
making the best of what you have.
944
00:40:18,683 --> 00:40:21,084
[Tiffani] I gambled all three
rounds with my ingredients,
945
00:40:21,086 --> 00:40:22,752
and honestly I wouldn't take
it back.
946
00:40:22,754 --> 00:40:24,487
May the best woman win.
947
00:40:24,489 --> 00:40:28,191
So, whose dish is
on the chopping block?
948
00:40:28,392 --> 00:40:33,363
[dramatic music playing]
949
00:40:34,665 --> 00:40:37,734
Chef Tiffany,
you've been dropped. Judges...
950
00:40:37,736 --> 00:40:44,240
Aw! Chef Tiffany, you took a lot of
risks here today, and they paid off.
951
00:40:44,242 --> 00:40:46,943
But the puff pastry,
I mean your dessert,
952
00:40:46,945 --> 00:40:49,412
it just took you down
because it was completely raw,
953
00:40:49,414 --> 00:40:51,114
and so we had to drop you.
954
00:40:51,116 --> 00:40:52,549
Thank you. Good luck.
955
00:40:54,952 --> 00:40:57,720
I came in here
with zero expectations.
956
00:40:57,722 --> 00:41:01,191
I rolled the dice so to speak,
and you know, I really risked it,
957
00:41:01,193 --> 00:41:04,894
but the clock definitely got
in my way.
958
00:41:04,896 --> 00:41:09,132
And that means, Chef Nichole
Armstead, you are the Chopped champion.
959
00:41:09,134 --> 00:41:13,870
You have won the opportunity to
return for the Casino Royale finale.
960
00:41:13,872 --> 00:41:15,839
Hearty congratulations!
You have earned it.
961
00:41:15,841 --> 00:41:17,340
- Yeah.
- Congratulations.
962
00:41:17,342 --> 00:41:19,676
Thank you! Thank you!
Thank you!
963
00:41:21,045 --> 00:41:24,180
Sidney-Lou,
your mom is a champion.
964
00:41:24,182 --> 00:41:29,252
There is absolutely nothing that
can get in my way to winning this 25k.
965
00:41:30,888 --> 00:41:32,789
[woman] I won't want anything
get in the way of me winning today.
966
00:41:32,791 --> 00:41:33,990
Whoo.
967
00:41:33,992 --> 00:41:36,059
It's coming down
to four incredible chefs.
968
00:41:36,061 --> 00:41:38,428
- Coming down the line, ladies.
- Go, go, go.
969
00:41:38,430 --> 00:41:40,497
Never seen higher stakes
than this.
970
00:41:40,499 --> 00:41:43,166
Every detail matters.
971
00:41:44,301 --> 00:41:46,002
Uh. I'm freaking out.
972
00:41:46,004 --> 00:41:48,938
[Ted] That life-changing sum
is stamped on the chefs' brains.
973
00:41:48,940 --> 00:41:51,274
These chefs
are full on sprinting.
974
00:41:51,276 --> 00:41:52,976
- Ahhh.
- Get it done no matter what.
975
00:41:52,978 --> 00:41:55,311
[woman] I plan on gambling
every chance I can get.
976
00:41:55,313 --> 00:41:57,247
I'm not sure if this tastes
good at all.
977
00:41:57,249 --> 00:41:59,649
[dramatic music playing]