1
00:00:00,701 --> 00:00:02,835
- Whoa! Oh.
- Hello.
2
00:00:02,903 --> 00:00:04,403
- That smells terrible.
- Y'all, this is money.
3
00:00:04,405 --> 00:00:05,937
[Antonia] Fire.
4
00:00:05,939 --> 00:00:08,407
- Coming through.
- Come on, y'all, let's keep our heads in the game, go.
5
00:00:08,409 --> 00:00:09,942
Don't look at the clock,
just keep rocking.
6
00:00:10,010 --> 00:00:12,911
- How're you feeling about the basket?
- No idea.
7
00:00:12,913 --> 00:00:14,747
[Sterling]
♪ Mole, mole way ♪
8
00:00:14,815 --> 00:00:16,882
With the pipes over there.
9
00:00:16,884 --> 00:00:19,718
- The sauce is phenomenal.
- [Chris] It's a flavor bomb.
10
00:00:19,720 --> 00:00:22,621
Incredible. Love, love,
love that.
11
00:00:22,689 --> 00:00:24,857
[Sterling] I've gotta bring
this win home for my family.
12
00:00:24,859 --> 00:00:27,292
- [Ted] Three, two, one.
- Coming down.
13
00:00:27,728 --> 00:00:29,360
Time's up.
14
00:00:33,067 --> 00:00:35,701
[Sterling] I'm just built for
this. I'm a beast. I'm a monster.
15
00:00:35,769 --> 00:00:40,939
[Kayla] I'm a goal-orientated person
and my goal is to bring home the prize.
16
00:00:40,941 --> 00:00:45,044
[Joshua] I come with a lot of personality
and I'm pretty loud in the kitchen.
17
00:00:45,079 --> 00:00:48,447
[Halee] People are intimidat by my quietness
and I feel like that's an advantage.
18
00:00:53,220 --> 00:00:57,256
I'm Sterling Buckley, Executive chef
of Honey Salt in Las Vegas, Nevada.
19
00:00:58,726 --> 00:01:01,560
The food I like to cook is
definitely farm fresh produce,
20
00:01:01,562 --> 00:01:04,730
the highest quality meats, fish.
21
00:01:04,798 --> 00:01:07,499
Love competition, I'm a
natural born competitor.
22
00:01:07,501 --> 00:01:12,004
I call myself Chef Mamba. I'm
mentally tough, I'm physically tough.
23
00:01:12,072 --> 00:01:15,040
What I have to say to my competitors
is, "Which one of y'all's coming second?"
24
00:01:15,676 --> 00:01:17,242
[upbeat music playing]
25
00:01:18,779 --> 00:01:21,280
[Kayla] I like to cook
discomfort food.
26
00:01:22,516 --> 00:01:25,984
I like to put a twist
on the classics.
27
00:01:25,986 --> 00:01:28,587
Everyone loves a fried
chicken sandwich, but
28
00:01:28,589 --> 00:01:31,390
I'm gonna make you a
cauliflower fried chicken sandwich
29
00:01:31,392 --> 00:01:34,059
and you wouldn't even be abl
to tell that it's not chicke
30
00:01:34,862 --> 00:01:37,796
I've always been the underdo
I was a teen mom.
31
00:01:37,798 --> 00:01:39,565
And single mom.
32
00:01:39,567 --> 00:01:42,101
I had a lot of odds against
in the kitchen, but
33
00:01:42,103 --> 00:01:44,736
I have an amazing daughter
who is my fuel
34
00:01:44,772 --> 00:01:47,206
to do everything I do in life
and do it well.
35
00:01:47,608 --> 00:01:49,241
[upbeat music playing]
36
00:01:51,579 --> 00:01:53,612
[Joshua] I really don't
believe in multivitamins.
37
00:01:53,614 --> 00:01:57,783
A good steak in the morning is pretty
much the only multivitamin I need.
38
00:01:57,785 --> 00:02:02,855
Little salt, little pepper, nice sear
and that's all you gotta do for it.
39
00:02:02,890 --> 00:02:04,656
So, my mom is from Costa Ric
so I grew up with a lot of
40
00:02:04,658 --> 00:02:06,959
Latin American influences.
41
00:02:06,994 --> 00:02:12,097
Gallo pinto, arroz con pollo,
crispy rice at the bottom is my go to.
42
00:02:13,033 --> 00:02:15,968
I'm coming in full boar,
no mercy.
43
00:02:18,772 --> 00:02:20,739
[engine roaring]
44
00:02:20,741 --> 00:02:24,710
[Halee] My name is Halee Raf I'm the chef
owner of Hardbitten, Chicago, Illinois.
45
00:02:24,712 --> 00:02:27,513
Hardbitten is a private che
catering business.
46
00:02:27,515 --> 00:02:29,848
Always have been a savory chef.
47
00:02:29,850 --> 00:02:33,719
After I lost my job, I started
making pastas and raviolis for people
48
00:02:33,721 --> 00:02:36,989
and it just kind of escalate
from there.
49
00:02:37,658 --> 00:02:41,894
If I win the $10,000,
it is going into my business
50
00:02:41,896 --> 00:02:46,298
We are doing so well and
I don't plan to slow down.
51
00:02:49,303 --> 00:02:52,004
- Hello, chefs.
- [all] Hello.
52
00:02:52,006 --> 00:02:55,140
There are three rounds. Mandatory
mystery ingredients for each--
53
00:02:55,809 --> 00:02:57,375
[pots and pans banging]
54
00:02:58,946 --> 00:03:02,214
That was probably my fault. Well,
actually the table could be steadier.
55
00:03:02,216 --> 00:03:04,316
[all laughing]
56
00:03:04,318 --> 00:03:08,820
All right. The judging criteria are
presentation, taste and creativity.
57
00:03:08,822 --> 00:03:12,691
If your dish doesn't cut it,
you will be chopped.
58
00:03:12,693 --> 00:03:14,693
- Not happening today.
- Nope.
59
00:03:14,695 --> 00:03:17,095
- Nope, no, sir.
- Let's get to it.
60
00:03:18,866 --> 00:03:20,199
[suspenseful music playing]
61
00:03:20,701 --> 00:03:22,034
[Ted] Open them up.
62
00:03:23,871 --> 00:03:27,039
And maybe you're happy to see
an alligator tenderloin.
63
00:03:27,741 --> 00:03:29,041
Hell no.
64
00:03:29,643 --> 00:03:30,909
That works for me.
65
00:03:30,911 --> 00:03:32,044
[Ted] You've also got edamame.
66
00:03:32,079 --> 00:03:33,378
Yeah.
67
00:03:33,414 --> 00:03:34,313
[Ted] Carbonated candy.
68
00:03:34,315 --> 00:03:36,148
I've never had it.
69
00:03:36,150 --> 00:03:40,385
Carbonated candy just sounds
like my childhood. A lot, a lot of sugar.
70
00:03:41,789 --> 00:03:42,854
Bone chocolate?
71
00:03:42,856 --> 00:03:45,457
[Ted] And chocolate bone broth.
72
00:03:45,525 --> 00:03:48,427
- That chocolate bone broth.
- Chocolate bone broth.
73
00:03:48,429 --> 00:03:51,396
Twenty minutes to get
your best work to the plates.
74
00:03:51,999 --> 00:03:53,265
[thrilling music playing]
75
00:03:53,968 --> 00:03:55,000
Clock starts now.
76
00:03:55,002 --> 00:03:56,435
- Go.
- Behind.
77
00:03:56,971 --> 00:03:58,370
[all cheering]
78
00:04:00,474 --> 00:04:02,574
[upbeat music playing]
79
00:04:02,576 --> 00:04:05,744
Maneet, Chris you're joined
by a very special guest judge
80
00:04:05,746 --> 00:04:08,447
visionary restauranteur,
Antonia Lofaso.
81
00:04:08,449 --> 00:04:12,351
I am so excited that this is my
first time in the Chopped kitchen.
82
00:04:12,386 --> 00:04:14,553
I've competed so I've been
on that side of the table,
83
00:04:14,555 --> 00:04:15,821
but never been on this
side of the table before.
84
00:04:15,823 --> 00:04:18,023
Isn't it so much easier
being on this side?
85
00:04:18,025 --> 00:04:19,891
- So much easier.
- [Chris] Way better, yep.
86
00:04:19,893 --> 00:04:23,562
Alligator tenderloin, quite the
way to kick off this competition.
87
00:04:23,564 --> 00:04:24,529
Man, alligator's fun.
88
00:04:24,531 --> 00:04:26,598
[Ted] What's the trick
to this protein?
89
00:04:26,600 --> 00:04:32,037
Because it doesn't have any
fat, it is not a forgiving cut of meat.
90
00:04:32,039 --> 00:04:36,208
[Maneet] So, if you cook it for too
long then it's going to be very stringy.
91
00:04:36,744 --> 00:04:38,243
All right, here we go.
92
00:04:38,279 --> 00:04:41,380
Ooh, alligator tenderloin.
I like.
93
00:04:41,448 --> 00:04:43,282
[Joshua] I've eaten alligator
tenderloin quite a bit.
94
00:04:43,350 --> 00:04:45,250
So, to make sure that
I impart a lot of flavor
95
00:04:45,319 --> 00:04:48,720
I think the chocolate bone
broth would work well as a rub.
96
00:04:48,722 --> 00:04:54,893
I'm making a alligator tenderloin with
a bone broth and carbonated candy rub
97
00:04:54,895 --> 00:04:56,295
and a ajo blanco sauce.
98
00:04:56,664 --> 00:04:58,997
Joshua, you gonna get it
all done in time?
99
00:04:58,999 --> 00:05:01,933
- I'll get it all done with more time.
- All right.
100
00:05:03,103 --> 00:05:06,805
- Halee, how're you feeling about the basket?
- Not awful.
101
00:05:06,807 --> 00:05:09,608
- Not awful. Okay.
- [Maneet] That's a good reaction.
102
00:05:09,610 --> 00:05:11,777
I know that alligator's
a bit bland.
103
00:05:11,779 --> 00:05:15,080
So I wanna infuse as much
flavor as I can into it.
104
00:05:16,517 --> 00:05:19,418
So, I used crushed
pink peppercorns to coat it
105
00:05:20,521 --> 00:05:23,188
I'm gonna make a pink
peppercorn crusted alligato
106
00:05:23,190 --> 00:05:25,157
with a chocolate beef bone
broth sauce
107
00:05:25,159 --> 00:05:27,826
and carbonated candy
red onion pickle.
108
00:05:27,894 --> 00:05:31,930
After high school, my parent
told me I needed to go to college
109
00:05:31,932 --> 00:05:34,032
and I said I'd go
to culinary school.
110
00:05:34,068 --> 00:05:35,801
[Antonia] Fire.
111
00:05:35,803 --> 00:05:38,470
[Halee] And in seven years I have
worked my way up as an executive chef.
112
00:05:38,472 --> 00:05:41,340
And now a business owner
of my own company.
113
00:05:42,810 --> 00:05:44,142
Come on, y'all, let's keep
our heads in the game, let's go.
114
00:05:44,144 --> 00:05:45,610
Let's go, let's go.
115
00:05:45,612 --> 00:05:49,514
So, let's talk about that, chocolate
bone broth is really a powder.
116
00:05:49,516 --> 00:05:53,118
It's dehydrated bone broth, but it's
unsweetened which is really important to know.
117
00:05:53,120 --> 00:05:55,987
So, it's very much like
a bitter cocoa powder.
118
00:05:56,056 --> 00:05:57,389
Uh, that smells terrible.
119
00:05:57,424 --> 00:06:01,827
You could do a chipotle sauce
with some cocoa nuts in it.
120
00:06:01,829 --> 00:06:05,630
Sterling, you got a good dish in mind? You
think you're gonna conquer this alligator?
121
00:06:05,632 --> 00:06:08,066
Yeah, so first thing I thought
came to mind...
122
00:06:08,068 --> 00:06:12,704
kind of funky play on mole
to kick this basket's [bleep].
123
00:06:12,706 --> 00:06:17,843
I'm making pan roasted alligator
tenderloin with a chocolate bone broth mole
124
00:06:17,911 --> 00:06:20,912
and fried edamame with
carbonated candy.
125
00:06:20,947 --> 00:06:23,215
All right,
bone broth, let's see.
126
00:06:23,217 --> 00:06:26,451
For my chocolate bone broth mole, I'm gonna
toast it with some spices. Come on, girl.
127
00:06:26,453 --> 00:06:30,822
Cooking is 100% my passion
'cause I get to share it with the world.
128
00:06:30,824 --> 00:06:33,925
Never worked with alligator before.
But if I just think logically like a chef,
129
00:06:33,994 --> 00:06:35,394
I got this.
130
00:06:36,864 --> 00:06:38,997
Just like my childhood,
this is time.
131
00:06:39,833 --> 00:06:41,600
Oh, it is.
132
00:06:41,668 --> 00:06:45,537
The carbonated candy,
it's pretty much sugar.
133
00:06:45,605 --> 00:06:48,707
So, if you go ahead and melt it,
you can use the sweetness of it,
134
00:06:48,709 --> 00:06:50,609
but the fun part about
the carbonated candy is
135
00:06:50,677 --> 00:06:53,145
as soon as you put it in
your mouth and just let it sit,
136
00:06:53,213 --> 00:06:56,715
it starts popping all over.
It's like popcorn.
137
00:06:56,717 --> 00:06:57,783
And it is so fun.
138
00:06:57,785 --> 00:07:01,953
Off to a great start.
Here we go.
139
00:07:02,022 --> 00:07:04,556
I feel very confident seein
those basket ingredients.
140
00:07:04,558 --> 00:07:05,957
And we're here.
141
00:07:05,959 --> 00:07:08,427
My mom's side of the family
is Filipino
142
00:07:08,429 --> 00:07:12,431
which is where I get a lot
of my Asian influence from.
143
00:07:12,433 --> 00:07:15,167
All right, gonna cut these
small so they cook faster.
144
00:07:15,369 --> 00:07:16,735
So, I'm thinking wontons.
145
00:07:16,803 --> 00:07:19,738
I'm going to make an alligat
edamame stuffed wonton
146
00:07:19,773 --> 00:07:22,407
with a chocolate bone broth
curry sauce.
147
00:07:23,477 --> 00:07:26,244
Nice low heat, just a touch
of this guy.
148
00:07:26,246 --> 00:07:31,082
I add garlic chili sauce,
edamame in there.
149
00:07:31,084 --> 00:07:35,854
And I'm hoping the carbonated candy will
add some sweetness to balance out the heat.
150
00:07:35,856 --> 00:07:38,323
So sweet. Ah!
151
00:07:38,725 --> 00:07:42,093
Chefs, less than
15 minutes left.
152
00:07:43,664 --> 00:07:47,299
[Halee] I'm gonna take the chocolate
bone broth and make a sauce out of it
153
00:07:47,367 --> 00:07:51,036
by adding a lot of butter
and a lot of beef stock
154
00:07:51,038 --> 00:07:54,139
to add some fat to the
alligator because it's very lean.
155
00:07:56,743 --> 00:08:00,212
I grab my filling and I start
prepping my wontons.
156
00:08:00,214 --> 00:08:03,315
I think Kayla is taking
a big risk.
157
00:08:03,317 --> 00:08:07,986
She has the alligator tenderloin, the
carbonated candy and the edamame.
158
00:08:07,988 --> 00:08:12,057
That is 75%
of her basket on that wonton.
159
00:08:12,059 --> 00:08:13,959
I have everything.
160
00:08:13,961 --> 00:08:17,596
[Joshua] What really inspire my first
love of cooking wa cooking for my family.
161
00:08:17,598 --> 00:08:19,831
Both my mom and my grandma
are from Costa Rica.
162
00:08:19,833 --> 00:08:22,300
That definitely influenced
my cooking.
163
00:08:22,302 --> 00:08:23,802
Arroz con pollo is my favorite.
164
00:08:23,804 --> 00:08:26,705
My grandma knows it. She saves
me my crispy rice at the bottom.
165
00:08:26,707 --> 00:08:30,709
I really want to give myself a
crunch component to my dish.
166
00:08:30,711 --> 00:08:34,112
- Running down behind. Behind.
- [Sterling] Oh, yeah.
167
00:08:34,114 --> 00:08:36,848
[Joshua] So, I'm deep frying
my edamame with some shallots.
168
00:08:36,917 --> 00:08:38,449
Behind.
169
00:08:38,451 --> 00:08:41,419
Edamame, I'm thinking to myself
texture. Coming behind, behind, behind.
170
00:08:41,421 --> 00:08:45,357
Take the edamame beans and I
kind of make like a funky little batter
171
00:08:45,359 --> 00:08:49,427
and I throw some carbonated candy in there.
That way I can get these in the fryer.
172
00:08:50,397 --> 00:08:53,565
-Yo, whose shallots?
-That's me, bud. Yeah, we're fine.
173
00:08:53,567 --> 00:08:57,235
When I look over I see both
Sterling and Joshua are in the fryer.
174
00:08:57,771 --> 00:09:01,673
There is actually
a fryer pile up happening.
175
00:09:01,675 --> 00:09:04,376
- [Kayla] Is anyone using that fryer?
- I could pull it out.
176
00:09:04,411 --> 00:09:06,778
I start getting nervous because
I don't have a lot of time left.
177
00:09:06,813 --> 00:09:08,246
I've gotta get these
in the fryer.
178
00:09:08,849 --> 00:09:10,916
Five minutes to go, chefs.
179
00:09:10,918 --> 00:09:13,418
Oh, my God. Don't look at
the clock, just keep rocking.
180
00:09:13,854 --> 00:09:14,886
[Joshua] I'll take both those.
181
00:09:19,593 --> 00:09:23,128
There is actually
a fryer pile up happening.
182
00:09:23,130 --> 00:09:26,264
[Kayla] Both Sterling and
Joshua are in the fryer.
183
00:09:26,299 --> 00:09:29,367
And I'm getting very nervous 'cause I don't
have a lot of time to cook these wontons.
184
00:09:30,337 --> 00:09:31,836
Is anyone using that fryer?
185
00:09:31,872 --> 00:09:34,639
- [Joshua] We got one basket available.
- One basket available?
186
00:09:34,641 --> 00:09:35,507
[Joshua] Right behind.
187
00:09:35,575 --> 00:09:37,943
Josh finishes up
using the basket.
188
00:09:37,945 --> 00:09:40,645
I just hope my wontons
will cook in time.
189
00:09:40,647 --> 00:09:43,582
- So, the carbonated candy is inside those wontons?
- Yeah.
190
00:09:43,584 --> 00:09:45,584
Isn't that gonna make it go...
[imitates explosion]
191
00:09:45,619 --> 00:09:47,819
I like want a bucket of popcorn
and I wanna go to the fryer
192
00:09:47,821 --> 00:09:50,388
and I wanna watch
the carbonated candy
193
00:09:50,424 --> 00:09:51,956
- go into the fryer.
- Coming through.
194
00:09:51,958 --> 00:09:56,761
After searing my alligator,
I'm flambeeing it in tequila
195
00:09:56,830 --> 00:10:00,332
in order to add a little bit
of acidity to the dish.
196
00:10:01,234 --> 00:10:04,669
- Ooh, hello.
- [Antonia] Whoa. Fire.
197
00:10:04,671 --> 00:10:07,372
[Joshua] Nearly lost my bear
with those flames shooting u
198
00:10:08,542 --> 00:10:10,709
[Antonia] There is some like
not good caramelization
199
00:10:10,711 --> 00:10:12,410
that's happening
on that alligator right there.
200
00:10:12,412 --> 00:10:14,179
[dramatic music playing]
201
00:10:14,781 --> 00:10:16,581
Coming down, down.
My bad.
202
00:10:16,650 --> 00:10:20,885
[Halee] I strain the beef bo sauce
into the bowl with edamame and orange
203
00:10:20,887 --> 00:10:22,387
and I think it'll pair well
with the alligator.
204
00:10:22,889 --> 00:10:24,189
Behind.
205
00:10:25,092 --> 00:10:27,692
♪ Mole mole way ♪
206
00:10:27,727 --> 00:10:28,893
With the pipes over there.
207
00:10:28,895 --> 00:10:31,396
I need to go ahead blend
this mole, get this going.
208
00:10:33,567 --> 00:10:35,900
Chefs, presentation counts.
209
00:10:35,902 --> 00:10:38,203
All right, let's see
if you're ready baby.
210
00:10:38,772 --> 00:10:43,408
I slice the alligator and
I'm like, "Yo, this is money."
211
00:10:43,410 --> 00:10:47,045
This is super juicy. Boom,
boom, boom, boom, boom.
212
00:10:48,115 --> 00:10:49,114
There's not a lot of time.
213
00:10:49,116 --> 00:10:50,548
Coming through behind.
214
00:10:50,550 --> 00:10:53,385
So I grab my wontons out of
the fryer and they're looking great.
215
00:10:53,420 --> 00:10:58,123
I've got this good golden brown
and I'm feeling really good about it.
216
00:10:58,125 --> 00:11:02,327
- Turns out 20 minutes is not long at all. Ten.
- Wrap it up, wrap it up.
217
00:11:02,362 --> 00:11:05,597
[Ted] Nine, eight, seven,
218
00:11:05,599 --> 00:11:11,069
- six, five, four, three, two, one.
- [Antonia] Come on, Josh.
219
00:11:12,239 --> 00:11:14,205
- Time's up.
- [Chris whooping]
220
00:11:18,245 --> 00:11:20,245
[sighing]
221
00:11:22,949 --> 00:11:26,217
[Sterling] I'm feeling good about this.
Definitely got t flavors down with my sauce.
222
00:11:26,586 --> 00:11:27,886
My tenderloin looks good.
223
00:11:27,954 --> 00:11:30,021
For appetizers, it felt
just like a warm-up.
224
00:11:30,023 --> 00:11:32,390
Definitely feel like
I'm ready for more.
225
00:11:33,226 --> 00:11:35,026
[instrumental music playing]
226
00:11:39,666 --> 00:11:42,500
[Ted] Chefs, you've arrived
at the chopping block.
227
00:11:42,502 --> 00:11:46,738
In your first basket,
alligator tenderloin, edamame,
228
00:11:46,740 --> 00:11:50,642
carbonated candy and
chocolate bone broth.
229
00:11:50,644 --> 00:11:53,712
Chef Kayla, you're up first.
What have you made for us?
230
00:11:53,714 --> 00:11:57,816
Today I made for you an
alligator and edamame wonton
231
00:11:57,818 --> 00:12:01,019
with a chocolate bone broth
curry sauce.
232
00:12:02,789 --> 00:12:04,255
[suspenseful music playing]
233
00:12:04,591 --> 00:12:08,426
- Kayla, this is delicious.
- Thank you.
234
00:12:08,428 --> 00:12:10,662
[Maneet] The fact that you've done
this curry in 20 minutes is amazing
235
00:12:10,664 --> 00:12:14,199
and I think that is such
a smart utilization
236
00:12:14,201 --> 00:12:15,266
of the chocolate bone
broth powder.
237
00:12:15,335 --> 00:12:17,368
It's a great, great idea.
238
00:12:17,437 --> 00:12:20,405
The carbonated candy in the filling I
think that was absolutely incredible.
239
00:12:20,407 --> 00:12:22,307
- Very smart.
- Thank you.
240
00:12:22,309 --> 00:12:26,478
Chef Kayla, first and foremost,
the presentation is gorgeous.
241
00:12:26,480 --> 00:12:31,483
I mean, really thoughtful. I think
the biggest issue is that filling.
242
00:12:31,485 --> 00:12:36,087
Unfortunately, the pieces of alligator
that I got inside of there were overcooked.
243
00:12:36,456 --> 00:12:39,390
[Chris] You know, there were
definitely some issues.
244
00:12:39,459 --> 00:12:42,861
Some bites you get edamame, some bites you
get alligator, some bites you get nothing.
245
00:12:42,863 --> 00:12:45,130
You know what I mean.
But this curry is great.
246
00:12:45,132 --> 00:12:47,999
I clearly enjoyed it. I don't
usually finish my plate.
247
00:12:48,067 --> 00:12:49,367
Thank you, Chef.
248
00:12:49,402 --> 00:12:51,069
All right, Chef Kayla,
thank you.
249
00:12:51,071 --> 00:12:53,671
Next up, Chef Joshua.
Please tell us about your starter.
250
00:12:53,740 --> 00:12:59,611
So what I've prepared for you is a chocolate
bone and strawberry rub alligator loin.
251
00:12:59,613 --> 00:13:02,013
On the bottom, you're gonna
have an ajo blanco sauce.
252
00:13:03,850 --> 00:13:05,617
How did you cook the alligator?
253
00:13:05,619 --> 00:13:08,286
I seared it in a pan,
hit it with tequila,
254
00:13:08,288 --> 00:13:10,522
used that as a deglaze
rather than white wine.
255
00:13:10,524 --> 00:13:13,558
I can tell right off the bat that
you're a very thoughtful cook.
256
00:13:13,560 --> 00:13:16,461
Ajo blanco's a really good
foil for alligator in general.
257
00:13:16,496 --> 00:13:18,963
Issue's really with
the alligator.
258
00:13:18,965 --> 00:13:23,868
You served me the whole tenderloin.
These are not gonna cook the same.
259
00:13:23,870 --> 00:13:27,906
So this is very well done and this
is six times beyond that well done.
260
00:13:27,908 --> 00:13:28,706
Okay.
261
00:13:28,708 --> 00:13:31,042
Yeah, if this alligator
was fried
262
00:13:31,044 --> 00:13:34,445
and you did that edamame
frisée salad on top of that sauce,
263
00:13:34,514 --> 00:13:37,415
it would've been a home run.
264
00:13:37,417 --> 00:13:41,286
Joshua, the edamame and
shallots, that combination with frisée
265
00:13:41,288 --> 00:13:44,222
is one of my favorite bites.
266
00:13:44,291 --> 00:13:48,293
- [Maneet] It's simple, but very, very thoughtful.
- All right, thank you.
267
00:13:48,295 --> 00:13:50,261
What would it mean to you
to win our competition?
268
00:13:50,330 --> 00:13:52,697
You know, it'd mean
a lot to me, um...
269
00:13:52,699 --> 00:13:54,766
You know, I've been cooking now
professionally for about ten years and
270
00:13:54,768 --> 00:13:56,601
putting in the long hours.
271
00:13:56,636 --> 00:13:59,737
And winning Chopped will
give me some validation.
272
00:13:59,806 --> 00:14:04,776
This would be a huge boost to my confidence
and moving forward with my career.
273
00:14:04,778 --> 00:14:08,880
Chef Joshua, thank you. Next up, Chef
Halee. Please tell us about your appetizer.
274
00:14:08,915 --> 00:14:12,984
So, I did a pink peppercorn
crusted alligator
275
00:14:13,019 --> 00:14:15,620
and a chocolate beef bone
broth sauce
276
00:14:15,622 --> 00:14:18,122
with candied pickled red onions.
277
00:14:18,491 --> 00:14:20,425
[Ted] Halee, where do you work?
278
00:14:20,427 --> 00:14:25,263
During the economic downturn,
I lost my position as an executive
279
00:14:25,265 --> 00:14:30,034
and I started just cooking and
delivering my food to people.
280
00:14:30,036 --> 00:14:33,872
And it grew into a full blown business.
I am now a private chef caterer
281
00:14:33,907 --> 00:14:35,807
and a wholesale baker.
282
00:14:35,809 --> 00:14:37,542
- Congratulations.
- [Halee] Thank you.
283
00:14:37,610 --> 00:14:39,177
[Antonia] So, Chef Halee.
284
00:14:39,179 --> 00:14:43,514
What I love so much is that you
chose to make a sauce that's very rich.
285
00:14:43,516 --> 00:14:48,720
I love that combination of this lean
protein with that dark, rich beefy sauce.
286
00:14:48,722 --> 00:14:51,556
But I know it's like a common
denominator all day today,
287
00:14:51,558 --> 00:14:54,359
- um, is the alligator's overcooked.
- Okay.
288
00:14:55,528 --> 00:15:00,398
Um, to me I think that
chocolate bone broth flavor
289
00:15:00,466 --> 00:15:02,533
is overpowering everything
on this plate
290
00:15:02,535 --> 00:15:06,237
without some spices
balancing it off.
291
00:15:06,239 --> 00:15:10,642
But using that carbonated candy
for a pickle is such a great idea.
292
00:15:10,710 --> 00:15:13,945
It's fresh and it's incredible.
293
00:15:14,013 --> 00:15:15,747
- Love, love, love that.
- Thank you, chef.
294
00:15:15,815 --> 00:15:20,919
Maneet's right. I think you leaned
way too into the chocolate bone broth.
295
00:15:20,921 --> 00:15:24,555
But my alligator's quite good.
It's cooked just, just right.
296
00:15:24,624 --> 00:15:26,090
[Halee] Thank you, chef.
297
00:15:26,092 --> 00:15:30,428
All right, we go now to Chef
Sterling. Please tell us about your dish.
298
00:15:30,430 --> 00:15:35,433
I made a pan roasted alligator
tenderloin with chocolate mole bone broth
299
00:15:35,435 --> 00:15:41,673
and a fried battered edamame bean
with the carbonated candy inside of it.
300
00:15:41,675 --> 00:15:48,579
I love the utilization of the chocolate
bone broth in this like mole inspired sauce.
301
00:15:48,581 --> 00:15:51,449
The alligator tenderloin
is cooked beautifully.
302
00:15:51,451 --> 00:15:54,786
Just to the right degree
of doneness.
303
00:15:54,854 --> 00:15:58,756
But I think frying the
edamame it took away from that
304
00:15:58,792 --> 00:16:01,125
beautiful freshness
that edamame has.
305
00:16:02,362 --> 00:16:04,529
My alligator is well cooked,
it's delicious.
306
00:16:04,531 --> 00:16:06,998
But I feel like it needs
something to tie it together.
307
00:16:07,066 --> 00:16:09,500
You know, staying true to the
roots of the mole inspiration
308
00:16:09,502 --> 00:16:13,638
maybe a tostada or a
little mini taco or something.
309
00:16:13,706 --> 00:16:16,541
The sauce is phenomenal.
But I do think it needs some acid.
310
00:16:16,543 --> 00:16:18,910
Because I think that it needs
some brightness to it.
311
00:16:18,945 --> 00:16:23,948
- I put lemon to try to-- - There
is-- I felt that on the edamame,
312
00:16:23,950 --> 00:16:25,683
um, but the batter
kind of soaked it up.
313
00:16:25,752 --> 00:16:28,953
But I think this is like the best cooked
alligator actually that we've had today.
314
00:16:28,955 --> 00:16:30,989
Thank you. Thank you
very much, chefs.
315
00:16:31,858 --> 00:16:33,024
You guys did a great job.
316
00:16:33,026 --> 00:16:33,858
- Yeah. Oh, my God, yeah.
- [all] Thank you, chefs.
317
00:16:33,860 --> 00:16:35,660
[Chris] That's a solid
first round.
318
00:16:35,662 --> 00:16:38,830
Which makes our life
very difficult.
319
00:16:38,832 --> 00:16:41,499
[Sterling] The judges said
my edamame was a little sogg
320
00:16:41,501 --> 00:16:43,768
That kind of makes me feel
a little worried,
321
00:16:43,770 --> 00:16:45,436
but I think that one thing
I got going for me
322
00:16:45,438 --> 00:16:48,106
is I think I cooked
my alligator the best.
323
00:16:48,174 --> 00:16:50,375
[Kayla] I think it's gonna
be a pretty close call,
324
00:16:50,443 --> 00:16:52,944
but I'm hoping
my bone chocolate broth
325
00:16:52,946 --> 00:16:56,180
curry sauce is gonna
take the show.
326
00:17:07,127 --> 00:17:11,195
So, whose dish
is on the chopping block?
327
00:17:22,609 --> 00:17:23,541
Chef Halee,
328
00:17:23,543 --> 00:17:25,443
you've been chopped.
Judges?
329
00:17:25,879 --> 00:17:27,879
Chef Halee, this was
a tough one for us,
330
00:17:27,947 --> 00:17:30,448
because all four of the chefs
came out swinging,
331
00:17:30,450 --> 00:17:31,749
um, including yourself.
332
00:17:31,818 --> 00:17:34,819
Unfortunately, the alligator
was very, very badly
333
00:17:34,887 --> 00:17:36,687
over cooked on two
of the judges' plates.
334
00:17:36,689 --> 00:17:39,757
And that chocolate
bone broth sauce
335
00:17:39,826 --> 00:17:41,859
ended up being bitter
and over taking your dish.
336
00:17:41,861 --> 00:17:43,327
And so, we had to chop you.
337
00:17:43,463 --> 00:17:44,862
Thank you.
338
00:17:44,864 --> 00:17:46,931
- [Ted] Thank you for being with us, chef.
- [Maneet] Thank you.
339
00:17:46,933 --> 00:17:47,698
See you around, girl.
340
00:17:47,700 --> 00:17:49,133
Keep your head up.
341
00:17:50,904 --> 00:17:52,703
[Halee] The hardest part
about this moment
342
00:17:52,705 --> 00:17:54,839
is being the first one to go
343
00:17:54,841 --> 00:17:56,908
I really wanted
to show the judges
344
00:17:56,910 --> 00:17:58,776
what I was capable of.
345
00:17:58,778 --> 00:18:00,111
I'm just gonna continue working,
346
00:18:00,113 --> 00:18:01,979
and keep up my business,
347
00:18:02,014 --> 00:18:03,247
and keep my cooks happy.
348
00:18:06,052 --> 00:18:07,752
Chef Kayla, Joshua,
Chef Sterling,
349
00:18:07,754 --> 00:18:10,088
let's see what the baskets
have in store for you.
350
00:18:14,260 --> 00:18:15,393
Open them up.
351
00:18:16,896 --> 00:18:18,729
Hoo. Ha-ha, very nice.
352
00:18:18,731 --> 00:18:20,064
Froggy, froggy.
353
00:18:20,133 --> 00:18:21,732
[Ted] And you've got frog legs.
354
00:18:21,734 --> 00:18:23,901
Cute little frog legs.
355
00:18:23,903 --> 00:18:25,970
I've never cooked
with frog legs,
356
00:18:25,972 --> 00:18:28,372
and I see a lot of tiny bones.
357
00:18:28,441 --> 00:18:29,941
Got some nice greens.
358
00:18:29,943 --> 00:18:31,342
[Ted] Chinese broccoli.
359
00:18:32,979 --> 00:18:35,146
Church... church...
360
00:18:35,148 --> 00:18:37,582
What is... churkhela?
361
00:18:37,584 --> 00:18:39,050
[Ted] Uh, churchkhela.
362
00:18:39,052 --> 00:18:41,886
They look like wasabi
waffles if anything.
363
00:18:41,888 --> 00:18:43,721
[Ted] And matcha waffles.
364
00:18:43,723 --> 00:18:45,289
Thirty-minute entree round.
365
00:18:47,694 --> 00:18:49,760
- It starts now.
- [clapping]
366
00:18:49,762 --> 00:18:51,596
- Go, go, chefs.
- All right, let's do it.
367
00:18:51,598 --> 00:18:53,131
[Antonia] Go, go, go!
368
00:18:53,833 --> 00:18:55,666
Judges, now that
we're getting to know
369
00:18:55,735 --> 00:18:57,702
these chefs a little bit more,
what are you expecting
370
00:18:57,704 --> 00:18:59,670
from them in this entree round?
371
00:18:59,739 --> 00:19:01,772
Hoping that they've learned
from the first round
372
00:19:01,774 --> 00:19:03,574
that the protein
cannot be over cooked.
373
00:19:03,576 --> 00:19:04,942
[Joshua] Right behind.
374
00:19:04,944 --> 00:19:07,879
[Maneet] And we've given them
another protein, the frog legs
375
00:19:07,881 --> 00:19:09,514
which can so easily
be over cooked
376
00:19:09,549 --> 00:19:11,983
because it has no fat on it.
377
00:19:11,985 --> 00:19:14,452
[Joshua] I've worked with frog
legs a couple of times before.
378
00:19:14,487 --> 00:19:16,888
They taste like chicken.
[chuckles]
379
00:19:16,890 --> 00:19:20,758
First round the judges said
my alligator was over cooked
380
00:19:20,760 --> 00:19:22,760
So I'm going to deep fry
the frog legs
381
00:19:22,762 --> 00:19:24,695
in order to ensure
a plump cook and
382
00:19:24,697 --> 00:19:25,763
keep all the juices in.
383
00:19:25,765 --> 00:19:28,633
I'm making a crispy
fried frog leg,
384
00:19:28,701 --> 00:19:32,537
with a warm
Chinese broccoli salad
385
00:19:32,605 --> 00:19:35,773
So I take the matcha
waffles with panko,
386
00:19:35,841 --> 00:19:38,042
then put them in the food
processor and grind them up.
387
00:19:38,978 --> 00:19:42,280
And incorporate it into an
outside crust for the frog legs.
388
00:19:42,916 --> 00:19:46,717
I have never
worked with these before.
389
00:19:46,719 --> 00:19:48,686
Coming from
a Filipino background,
390
00:19:48,688 --> 00:19:49,987
I definitely like to incorporate
391
00:19:49,989 --> 00:19:53,558
a lot of Asian flavors
into my cuisine.
392
00:19:53,593 --> 00:19:54,759
Oh, my goodness.
393
00:19:54,761 --> 00:19:57,562
I'm making a frog leg bahn mi
394
00:19:57,564 --> 00:20:00,798
with a churchkhela
and matcha waffle pate.
395
00:20:00,800 --> 00:20:03,801
I just want the meat,
just give me the meat.
396
00:20:03,803 --> 00:20:06,204
Separating the meat from
the bones of these frog legs
397
00:20:06,272 --> 00:20:07,805
is taking me so much
longer than I thought.
398
00:20:07,807 --> 00:20:09,941
Get off.
399
00:20:09,943 --> 00:20:11,375
[Maneet] I am getting
really worried.
400
00:20:11,778 --> 00:20:13,044
- Kayla?
- Yes?
401
00:20:13,079 --> 00:20:15,379
Will you be able
to finish the frog legs?
402
00:20:15,381 --> 00:20:17,148
[Kayla] I will.
403
00:20:17,150 --> 00:20:21,018
Going to pan sear them, and
think I'm gonna go bahn mi.
404
00:20:21,621 --> 00:20:24,855
Which is my favorite thing
in the world, if anyone knows.
405
00:20:24,857 --> 00:20:26,857
It's essentially served
on a rice flour baguette,
406
00:20:26,926 --> 00:20:29,827
usually as some sort of pate.
407
00:20:29,895 --> 00:20:30,661
[Joshua]
Coming down behind.
408
00:20:30,697 --> 00:20:32,096
All right.
409
00:20:32,098 --> 00:20:35,933
These matcha waffles, they're
flavored with green tea powder,
410
00:20:35,935 --> 00:20:39,403
and it gives it the lovely
tea anti-oxidant flavor.
411
00:20:39,572 --> 00:20:40,972
[Sterling] All right, baby.
412
00:20:40,974 --> 00:20:43,407
I'm looking at these waffles
They're kind of a funky colo
413
00:20:43,476 --> 00:20:45,843
And I'm thinking to myself,
"What else would you do
414
00:20:45,845 --> 00:20:48,279
but kind of put a play on
fried chicken and waffles?"
415
00:20:48,615 --> 00:20:50,147
The dish for my entree
416
00:20:50,183 --> 00:20:53,284
is fried frog legs and waffles.
417
00:20:53,987 --> 00:20:54,752
Coming down.
418
00:20:54,754 --> 00:20:56,787
My wife would say
419
00:20:56,789 --> 00:20:58,990
I'm a very hard-working person,
420
00:20:58,992 --> 00:21:01,125
and she would say that
421
00:21:01,127 --> 00:21:03,294
almost sometimes
all I do is work.
422
00:21:03,596 --> 00:21:04,861
Uh, come on, baby.
423
00:21:04,931 --> 00:21:08,165
But I try my best to be
the greatest that I can be
424
00:21:08,201 --> 00:21:11,002
because it really
means a lot to me.
425
00:21:11,871 --> 00:21:15,406
I vacuum seal the frog legs
in buttermilk and soy sauce
426
00:21:15,408 --> 00:21:17,241
and I got some
deep flavor in there.
427
00:21:19,712 --> 00:21:21,579
Chefs, less than
20 minutes to go.
428
00:21:21,581 --> 00:21:23,347
- Twenty, heard.
- [Sterling] Yeah.
429
00:21:23,349 --> 00:21:24,815
[Joshua] As I'm breading
my frog legs,
430
00:21:24,817 --> 00:21:28,519
I noticed that the breading isn't
sticking as well as I want it to.
431
00:21:28,521 --> 00:21:30,855
Oh, come on, stick for me, baby.
432
00:21:30,890 --> 00:21:33,991
[Chris] Joshua is trying
to bread his frog legs
433
00:21:33,993 --> 00:21:36,727
with the matcha waffle flour,
but it's not really working.
434
00:21:36,763 --> 00:21:37,628
[Joshua] Oh, come on.
435
00:21:37,630 --> 00:21:39,063
What he should do right now
436
00:21:39,065 --> 00:21:41,565
is to do the three-step
breading process.
437
00:21:41,634 --> 00:21:43,768
If he had gotten
egg and flour to the party,
438
00:21:43,770 --> 00:21:45,836
it would've not been
a problem at all.
439
00:21:45,838 --> 00:21:47,238
Are you going fryer right now?
440
00:21:47,240 --> 00:21:49,140
- You heard.
- [Joshua] Heard that.
441
00:21:50,009 --> 00:21:52,710
I... have no idea...
442
00:21:52,712 --> 00:21:55,046
Oh, my God.
What are you?
443
00:21:55,448 --> 00:21:56,547
This churchkhela
is an ingredient
444
00:21:56,549 --> 00:21:59,016
which is found in Middle East.
445
00:21:59,052 --> 00:22:00,885
-Oh, yeah.
-[Maneet] So, it's basically fruits
446
00:22:00,887 --> 00:22:04,922
which have been reduced and
almost made in form of fruit leather,
447
00:22:04,990 --> 00:22:08,392
and then nuts
are encased in that
448
00:22:08,461 --> 00:22:10,761
and then it is just
allowed to hang.
449
00:22:10,763 --> 00:22:13,764
Ugh, it's the hardest like...
450
00:22:13,766 --> 00:22:17,435
A bahn mi's pate is traditionally
made with liver mousse.
451
00:22:18,705 --> 00:22:20,771
But I'm gonna make
my version of it
452
00:22:20,807 --> 00:22:22,840
with the nuts
from the churchkhela,
453
00:22:22,842 --> 00:22:24,575
mushrooms, some lime juice,
454
00:22:24,643 --> 00:22:27,111
and the matcha waffle.
455
00:22:28,514 --> 00:22:32,316
I had my daughter... I just
had turned 19 years old.
456
00:22:32,318 --> 00:22:34,518
Having been in this industr
for 16 years,
457
00:22:34,520 --> 00:22:38,789
and all of my daughter's life,
you miss out a lot.
458
00:22:38,825 --> 00:22:41,692
I wanna win Chopped because
this is an opportunity to show
459
00:22:41,694 --> 00:22:44,195
that all these
hard working hours,
460
00:22:44,197 --> 00:22:45,830
and all the time
that I've missed,
461
00:22:45,832 --> 00:22:47,298
it pays off.
462
00:22:48,801 --> 00:22:50,568
[Joshua]
I cut into the churchkhela,
463
00:22:50,636 --> 00:22:52,002
and I think would work
good in a sauce
464
00:22:52,004 --> 00:22:53,971
because of its sugary qualities,
465
00:22:53,973 --> 00:22:55,940
as well of its nutty qualities.
466
00:22:56,943 --> 00:22:58,609
[Sterling] Come on, baby.
467
00:22:58,677 --> 00:23:00,010
As soon as Sterling's
done in the fryer,
468
00:23:00,012 --> 00:23:02,146
I'm able to get my frog legs in.
469
00:23:02,782 --> 00:23:05,082
Let's see what this thing does.
470
00:23:05,117 --> 00:23:06,217
I bite into the churchkhela,
471
00:23:06,285 --> 00:23:08,819
and it tastes like,
kind of like licorice.
472
00:23:08,821 --> 00:23:11,389
I'm like, "Yo, I'm gonna try to
make a pickling liquid out of this."
473
00:23:11,457 --> 00:23:13,057
For my broccoli greens.
474
00:23:13,960 --> 00:23:15,593
I love Chinese broccoli.
475
00:23:15,595 --> 00:23:16,727
- Really?
- Yeah,
476
00:23:16,729 --> 00:23:18,829
it's my number one order
whenever I order
477
00:23:18,831 --> 00:23:21,031
from my favorite
Chinese restaurant in LA.
478
00:23:21,367 --> 00:23:22,833
It's beautifully bitter.
479
00:23:22,835 --> 00:23:25,736
But really it has
like an asparagus base.
480
00:23:25,805 --> 00:23:27,371
That's why I love it.
And so when you bite into it,
481
00:23:27,373 --> 00:23:29,306
there is like, so much texture.
482
00:23:29,876 --> 00:23:31,842
[Joshua] With my warm
Chinese broccoli salad,
483
00:23:31,844 --> 00:23:34,545
I'm starting out with some
onions, garlic,
484
00:23:34,547 --> 00:23:37,848
and brussels sprouts.
The flavors are there.
485
00:23:37,883 --> 00:23:40,985
Everything's kind of hitting on
notes I want to hit on this plate.
486
00:23:42,221 --> 00:23:43,954
Chefs, less than
five minutes to go.
487
00:23:44,023 --> 00:23:45,890
Okay.
488
00:23:45,892 --> 00:23:47,057
Every bahn mi has
pickled vegetables,
489
00:23:47,059 --> 00:23:49,193
so I know with
the Chinese broccoli,
490
00:23:49,195 --> 00:23:50,428
I need to pickle the stems.
491
00:23:50,730 --> 00:23:51,695
All right.
492
00:23:51,964 --> 00:23:54,265
And shift them
out of the leaves.
493
00:23:54,700 --> 00:23:56,367
[sighs wearily]
494
00:23:56,435 --> 00:23:58,702
I'm getting really concerned
about Joshua,
495
00:23:58,704 --> 00:24:00,905
all the matcha crumbs
496
00:24:00,973 --> 00:24:02,406
that he had around
the frog legs,
497
00:24:02,408 --> 00:24:04,008
it's all fallen off.
498
00:24:05,011 --> 00:24:05,876
Thirty seconds.
499
00:24:05,878 --> 00:24:07,644
Got you.
500
00:24:07,646 --> 00:24:10,047
[Joshua] I decided to take the
breading that had falle off my frog legs,
501
00:24:10,115 --> 00:24:13,017
and use it as a garnish
on top of my plate.
502
00:24:13,019 --> 00:24:15,753
Get everything on there, chefs.
503
00:24:15,755 --> 00:24:17,588
Ten, nine...
504
00:24:17,656 --> 00:24:19,056
- [Antonia] Let's go, chefs.
- eight,
505
00:24:19,058 --> 00:24:21,759
- seven, six...
- [Chris] Gotta move.
506
00:24:21,827 --> 00:24:23,093
four,
507
00:24:23,095 --> 00:24:24,662
- three, two...
- [Antonia] Let's go.
508
00:24:24,664 --> 00:24:26,096
one.
509
00:24:26,999 --> 00:24:28,766
- Time's up.
- [Maneet] Whoa!
510
00:24:28,801 --> 00:24:29,700
- [clapping]
- All right.
511
00:24:29,735 --> 00:24:31,936
[Sterling] Good for you.
512
00:24:35,174 --> 00:24:37,675
[Joshua] Kayla and Sterling
their food looks great.
513
00:24:37,677 --> 00:24:40,277
Biggest thing was using
those matcha waffles.
514
00:24:40,279 --> 00:24:42,680
My crust didn't stick to my
frog legs like I wanted to,
515
00:24:42,748 --> 00:24:45,316
but I hope they see that, you
know, my flavors are more balanced.
516
00:24:51,924 --> 00:24:54,158
Chefs, you are back
at the chopping block
517
00:24:54,160 --> 00:24:57,127
to present entrees
made with frog legs,
518
00:24:57,797 --> 00:24:58,929
Chinese broccoli,
519
00:24:58,998 --> 00:25:00,464
churchkhela,
520
00:25:00,466 --> 00:25:02,333
and matcha waffles.
521
00:25:02,368 --> 00:25:04,635
Chef Joshua, please tell us
about your entree.
522
00:25:04,703 --> 00:25:06,170
All right, chefs,
so, what I have for you
523
00:25:06,172 --> 00:25:08,405
is a crispy fried frog leg,
524
00:25:08,474 --> 00:25:10,674
a warm Chinese broccoli salad
525
00:25:10,743 --> 00:25:13,410
with veal demi
and churchkhela ginger sauce
526
00:25:16,816 --> 00:25:19,116
[Chris] So, Josh,
first and foremost,
527
00:25:19,685 --> 00:25:20,751
it's a flavor bomb.
528
00:25:20,786 --> 00:25:22,786
Um, I really, really,
really love
529
00:25:22,788 --> 00:25:24,488
the sauté of that
Chinese broccoli,
530
00:25:24,490 --> 00:25:27,358
and the heat that you
brought in from the sambal.
531
00:25:27,426 --> 00:25:30,995
Your frogs leg is cooked
perfectly, it's super juicy,
532
00:25:30,997 --> 00:25:34,932
but you're attempt with the
matcha waffle didn't work.
533
00:25:34,934 --> 00:25:37,935
The breading that fell
off the fried frogs legs
534
00:25:37,937 --> 00:25:39,803
- sucked a whole lot of oil.
- Soaking it.
535
00:25:39,805 --> 00:25:42,139
It just reads now
as really greasy.
536
00:25:43,042 --> 00:25:44,408
I agree with Chris,
537
00:25:44,410 --> 00:25:48,913
but to take that churchkhel
and to make it into the sauc
538
00:25:48,915 --> 00:25:51,549
and to balance it out
with the spice, great idea.
539
00:25:51,617 --> 00:25:53,417
Thank you.
540
00:25:53,419 --> 00:25:55,619
Chef Joshua, I think what
you just did so masterfully
541
00:25:55,621 --> 00:25:59,657
is the heat and the sweet
and the acid all together.
542
00:25:59,659 --> 00:26:03,761
I'm taking issue with not
featuring the Chinese broccoli,
543
00:26:03,763 --> 00:26:05,829
especially if you're going
in the sort of ginger,
544
00:26:05,831 --> 00:26:07,932
you know, fish sauce,
Asian direction.
545
00:26:08,000 --> 00:26:10,367
I understand. Thank you.
546
00:26:10,369 --> 00:26:12,436
[Ted] Okay, Chef Joshua,
thank you.
547
00:26:12,438 --> 00:26:16,040
Next up, Chef Sterling.
Please tell us about your entree.
548
00:26:16,042 --> 00:26:18,642
Uh, what I got here is
fried frog legs and waffles.
549
00:26:18,644 --> 00:26:21,545
I made like a gochujang
sauce to go with it.
550
00:26:21,547 --> 00:26:22,947
Pickled Chinese broccoli stems,
551
00:26:22,982 --> 00:26:25,382
and then braised
Chinese broccoli greens.
552
00:26:26,852 --> 00:26:29,753
[Antonia] Um, Chef Sterling,
553
00:26:29,755 --> 00:26:32,823
I'm like, discovering
this dish as I eat it
554
00:26:32,825 --> 00:26:34,792
- more.
- There's a lot going on.
555
00:26:34,860 --> 00:26:36,760
[Antonia] I take a little
bit of that frog leg,
556
00:26:36,762 --> 00:26:38,662
I dip into your gochujang,
557
00:26:38,664 --> 00:26:41,632
I eat it with the crispy waffle,
and I have one experience,
558
00:26:41,667 --> 00:26:45,769
and then all of a sudden I'm
in... braised Chinese broccoli land
559
00:26:45,771 --> 00:26:49,673
with some bacon, and then the
pickled Chinese broccoli stems.
560
00:26:49,742 --> 00:26:51,875
I absolutely love it,
but I do think
561
00:26:51,877 --> 00:26:53,844
the frog leg is a little dry.
562
00:26:53,846 --> 00:26:57,014
The Chinese broccoli
is delicious,
563
00:26:57,049 --> 00:26:59,583
the pickled stems are
probably my favorite thing.
564
00:26:59,585 --> 00:27:02,419
But, look, I don't think
it needs the bacon.
565
00:27:02,421 --> 00:27:05,189
There's just maybe
one or two extra ingredients
566
00:27:05,191 --> 00:27:06,824
that don't need to be here.
567
00:27:06,826 --> 00:27:10,728
Sterling, I think this dish
could have used editing.
568
00:27:10,730 --> 00:27:13,998
But the use of the churchkhela
569
00:27:14,000 --> 00:27:17,501
in the pickling liquid
is a fantastic idea.
570
00:27:17,503 --> 00:27:18,902
Thank you.
571
00:27:18,904 --> 00:27:22,539
So, 10K, you got any thoughts
on what you might do with that?
572
00:27:22,541 --> 00:27:24,508
My family...
my family's the world to me,
573
00:27:24,576 --> 00:27:27,478
that's why actually
they're on my socks. Uh...
574
00:27:27,546 --> 00:27:28,812
[Antonia] I wasn't sure
if those were tattoos.
575
00:27:28,814 --> 00:27:30,481
- Yes, I was...
- [Sterling] Everybody can see.
576
00:27:30,516 --> 00:27:33,884
But, no, it's not.
It's my wife, kids, my dog,
577
00:27:33,886 --> 00:27:36,820
and, uh, coming here doing
Chopped, it's all for them.
578
00:27:36,822 --> 00:27:39,723
My kids, and my wife
always travel without me.
579
00:27:39,725 --> 00:27:42,059
I'm always working,
I'm always...
580
00:27:42,094 --> 00:27:43,627
always having to sacrifice that,
581
00:27:43,629 --> 00:27:46,163
so, I would like to actually
be with them this time,
582
00:27:46,198 --> 00:27:47,898
and go have
a good time with them.
583
00:27:47,900 --> 00:27:49,733
Chef Sterling, thank you.
584
00:27:49,735 --> 00:27:51,402
Finally, Chef Kayla.
585
00:27:51,404 --> 00:27:54,104
Chefs, today I brought to you
my personal favorite
586
00:27:54,106 --> 00:27:55,539
sandwich in the entire world.
587
00:27:55,607 --> 00:27:58,208
A frog leg bahn mi,
588
00:27:58,277 --> 00:28:03,414
with a matcha waffle
and churchkhela pate
589
00:28:03,416 --> 00:28:05,182
with pickled broccoli stem.
590
00:28:07,586 --> 00:28:10,721
[Chris] Um, the cook
on the frog legs is good.
591
00:28:10,723 --> 00:28:12,423
The pickling of the Chinese
broccoli to replace
592
00:28:12,491 --> 00:28:13,824
the pickled daikon radish
is really smart.
593
00:28:13,892 --> 00:28:16,560
I really appreciate that
you made something
594
00:28:16,562 --> 00:28:18,929
to replace the traditional
liver mousse.
595
00:28:18,964 --> 00:28:19,830
And I think that was really,
really smart place
596
00:28:19,832 --> 00:28:23,033
to put the churchkhela
specifically.
597
00:28:23,035 --> 00:28:26,003
Uh, the bad news is like, I
can't detect the waffle at all.
598
00:28:27,106 --> 00:28:31,208
Kayla, you broke down
the frog legs.
599
00:28:31,243 --> 00:28:32,843
I mean, just for that hats off.
600
00:28:32,845 --> 00:28:35,412
I think the one suggestion
would be like, in a bahn mi.
601
00:28:35,414 --> 00:28:37,581
The reason why a pate is put,
602
00:28:37,583 --> 00:28:41,719
is to give creaminess
to the bread, right?
603
00:28:41,721 --> 00:28:44,421
And I don't think that
the waffle and churchkhela
604
00:28:44,423 --> 00:28:46,790
gave that creaminess.
605
00:28:46,792 --> 00:28:49,760
Chef Kayla, what really
impresses me about this dish
606
00:28:49,762 --> 00:28:51,695
is all of the work
that went into this.
607
00:28:51,764 --> 00:28:53,430
And all very, very thoughtful.
608
00:28:53,432 --> 00:28:55,899
But I don't know
if it eats like an entree,
609
00:28:55,901 --> 00:28:58,869
I want more of the frog legs,
more of all that vegetation.
610
00:28:58,871 --> 00:29:00,637
Heard. Thank you, chef.
611
00:29:00,639 --> 00:29:03,974
Okay, strategizing about
the dessert round
612
00:29:03,976 --> 00:29:08,078
would be smart now, because who
knows? You might be cooking it in.
613
00:29:08,080 --> 00:29:10,581
[Kayla] I definitely took
a risk making a bahn mi,
614
00:29:10,616 --> 00:29:13,650
but I did make a unique dish.
615
00:29:13,686 --> 00:29:17,020
So I'm hoping that that's
enough to carry me over.
616
00:29:27,700 --> 00:29:30,634
Who is moving on to
the third and final round?
617
00:29:30,636 --> 00:29:34,238
And who's dish
is on the chopping block?
618
00:29:45,117 --> 00:29:46,784
Chef Joshua,
you've been chopped.
619
00:29:46,786 --> 00:29:48,585
Judges?
620
00:29:48,587 --> 00:29:52,523
Chef Joshua, you added that
beautiful matcha waffle
621
00:29:52,558 --> 00:29:56,894
as a batter to the frog leg.
Um, it felt hard.
622
00:29:56,896 --> 00:30:00,030
And we really wish that you
highlighted the Chinese broccoli more.
623
00:30:00,032 --> 00:30:02,399
And so we had to chop you.
624
00:30:02,401 --> 00:30:03,467
Thank you. Thank you.
625
00:30:03,469 --> 00:30:04,901
Goodbye, chefs.
626
00:30:04,903 --> 00:30:08,705
I don't like to lose, so for me
losing, it's gonna be hard on me.
627
00:30:08,707 --> 00:30:11,041
But I know what my talents are,
628
00:30:11,076 --> 00:30:12,910
I know who I am as a chef,
629
00:30:12,912 --> 00:30:16,246
so, definitely I'm gonna move on and hopefully
you guys ask me back for another show.
630
00:30:18,884 --> 00:30:20,384
Chef Kayla, Chef Sterling,
631
00:30:20,452 --> 00:30:22,953
whose name is going
on that $10,000 check?
632
00:30:22,955 --> 00:30:24,655
It's Kayla Robison.
633
00:30:24,723 --> 00:30:27,624
I beg to differ, I think it's
gonna be Sterling Buckley.
634
00:30:27,626 --> 00:30:29,993
All right, let's turn and see
what you got here.
635
00:30:34,967 --> 00:30:36,366
Open up your dessert baskets.
636
00:30:38,771 --> 00:30:40,069
Okay.
637
00:30:40,139 --> 00:30:42,840
[Ted] And we want you to
end the meal on a sweet note
638
00:30:42,842 --> 00:30:44,741
with dishes that include
fruit cereal.
639
00:30:44,743 --> 00:30:46,844
Fruit cereal? Okay.
640
00:30:46,846 --> 00:30:49,046
I can rock with that.
I eat that for dinner a lot.
641
00:30:49,114 --> 00:30:52,015
Pinecone bud syrup.
642
00:30:52,017 --> 00:30:53,784
[Ted] Pinecone bud syrup.
643
00:30:53,786 --> 00:30:55,986
- Heard that.
- All right.
644
00:30:56,121 --> 00:30:57,888
[Ted] Lemons.
645
00:30:57,890 --> 00:30:58,722
Mushrooms fla...
646
00:30:58,724 --> 00:30:59,890
what?
647
00:30:59,892 --> 00:31:03,126
[Ted] And mushroom flavored
candy canes.
648
00:31:04,096 --> 00:31:05,996
Thirty minutes restored
to the clock.
649
00:31:07,199 --> 00:31:08,398
Time starts now.
650
00:31:08,433 --> 00:31:09,733
[judges cheering]
651
00:31:09,735 --> 00:31:12,336
- [hooting and cheering]
- [Antonia] Good luck, chefs.
652
00:31:14,840 --> 00:31:16,607
Judges, what ingredient
in this basket
653
00:31:16,642 --> 00:31:18,876
are you most psyched to see?
654
00:31:18,911 --> 00:31:20,744
I would have to say
the mushroom candy cane.
655
00:31:20,746 --> 00:31:21,912
I'm kind of into it.
656
00:31:21,914 --> 00:31:24,014
There's something like,
very like, woodsy,
657
00:31:24,016 --> 00:31:26,383
something very hay-ey about it.
658
00:31:26,385 --> 00:31:28,886
But in a dessert round
they're problematic
659
00:31:28,888 --> 00:31:32,189
because the shitake mushroom
flavor is very strong.
660
00:31:32,992 --> 00:31:37,060
Y'all, that's terrible.
661
00:31:37,062 --> 00:31:38,929
[Chris] But you never know what
to expect in the dessert round,
662
00:31:38,931 --> 00:31:41,164
but both of these chefs
have been on point all day.
663
00:31:41,199 --> 00:31:42,399
Right from the appetizer round.
664
00:31:42,467 --> 00:31:43,400
[Sterling] Right behind.
665
00:31:43,402 --> 00:31:45,269
It's been anybody's,
"Chopped" to win.
666
00:31:45,271 --> 00:31:46,870
[Sterling] Lemon is one
of my favorite ingredients.
667
00:31:46,939 --> 00:31:49,373
I put it in everything.
I love acidity.
668
00:31:49,375 --> 00:31:50,407
So first thing that
comes to my mind
669
00:31:50,409 --> 00:31:51,875
is a lemon meringue pie.
670
00:31:51,877 --> 00:31:54,344
The dish I'm gonna make
is a mushroom candy meringu
671
00:31:54,346 --> 00:31:56,513
in a fruit cereal crust.
672
00:31:56,515 --> 00:31:59,583
I'm gonna make a curd with the
pine bud syrup and the lemons.
673
00:31:59,585 --> 00:32:01,818
My biggest concern
is making sure that
674
00:32:01,820 --> 00:32:04,221
the lemon curd
is nice and chilled.
675
00:32:04,890 --> 00:32:06,390
And that it sets properly.
676
00:32:06,425 --> 00:32:08,392
I'm separating my egg yolks
and my egg whites.
677
00:32:08,427 --> 00:32:10,527
One, my egg yolks for the curd,
678
00:32:10,529 --> 00:32:12,229
and my egg whites
for the meringue.
679
00:32:12,932 --> 00:32:15,832
You tried these
mushroom candy canes yet?
680
00:32:15,834 --> 00:32:17,000
[Sterling]
Mushroom candy canes,
681
00:32:17,002 --> 00:32:18,435
you excited about that too?
682
00:32:18,437 --> 00:32:20,370
Fourth a cup, half a cup.
683
00:32:20,439 --> 00:32:22,572
[Kayla] Heading into this
round with Sterling,
684
00:32:22,574 --> 00:32:24,675
I've got a tough competitio
685
00:32:24,710 --> 00:32:27,911
but my dessert is inspired
by my daughter
686
00:32:27,913 --> 00:32:30,047
and our mornings, eating cereal,
687
00:32:30,049 --> 00:32:32,082
and our dinners, eating cereal.
688
00:32:33,986 --> 00:32:38,388
So I'm making a fruit cereal
cake topped with a lemon ganache
689
00:32:40,659 --> 00:32:41,959
So the first thing I need
to get started on
690
00:32:41,961 --> 00:32:43,460
is making this cake batter.
691
00:32:43,462 --> 00:32:46,096
50% flour, 50% cereal.
692
00:32:47,633 --> 00:32:49,900
And I'm making a lemon
white chocolate ganache,
693
00:32:49,902 --> 00:32:54,004
because I think it's gonna
really add the acidity to the cake.
694
00:32:57,176 --> 00:32:59,409
Just less than 20 minutes
left on that clock.
695
00:32:59,411 --> 00:33:01,578
Heard.
696
00:33:01,580 --> 00:33:04,881
Judges, what do you think the
biggest challenge in this basket is?
697
00:33:04,950 --> 00:33:07,684
The artificial flavors
from that fruit cereal--
698
00:33:07,686 --> 00:33:08,618
And colors.
699
00:33:08,687 --> 00:33:11,288
You have to select one color,
700
00:33:11,290 --> 00:33:12,622
and not blend it
with any other color
701
00:33:12,624 --> 00:33:15,859
or the color that you result
with is gonna be hideous.
702
00:33:15,927 --> 00:33:17,527
[Sterling] My family is
definitely, I feel like they're right
703
00:33:17,563 --> 00:33:19,896
on my shoulders,
and they're like...
704
00:33:19,898 --> 00:33:21,698
they're right there with me like,
saying, like, "Yo, Dad, let's go."
705
00:33:21,767 --> 00:33:23,567
Chef Sterling.
706
00:33:23,569 --> 00:33:24,567
- [Sterling] Yes.
- [Antonia] How's it going over there?
707
00:33:24,636 --> 00:33:26,737
What are you gonna do
with the fruit cereal?
708
00:33:26,772 --> 00:33:29,806
[Sterling] The fruit cereal, I'm
gonna make a little crust at the bottom.
709
00:33:29,808 --> 00:33:30,707
- There you go, Chris.
- There you go.
710
00:33:30,709 --> 00:33:32,242
[Antonia] Excellent.
711
00:33:33,812 --> 00:33:35,846
[Sterling] I look at the cur
it's not setting.
712
00:33:35,881 --> 00:33:36,780
Come on, baby.
713
00:33:36,848 --> 00:33:38,849
This lemon curd
is way too loose.
714
00:33:38,851 --> 00:33:41,051
So I got to get this
into the blast chiller,
715
00:33:41,053 --> 00:33:42,019
so I can get it to set faster.
716
00:33:42,021 --> 00:33:43,320
Chill out.
717
00:33:45,758 --> 00:33:48,158
What do you taste like, buddy?
718
00:33:48,193 --> 00:33:49,826
[Maneet]
So this pinecone bud syrup
719
00:33:49,828 --> 00:33:53,964
is made with taking
the tiny pinecone buds,
720
00:33:53,966 --> 00:33:57,534
and then soaking it
in syrup for a year.
721
00:33:57,536 --> 00:34:00,070
That's how it gets
all the flavor.
722
00:34:00,072 --> 00:34:02,739
- It tastes almost like a burnt caramel.
- Yes.
723
00:34:02,808 --> 00:34:05,575
[Kayla] I've never heard
of pinecone syrup in my life
724
00:34:05,577 --> 00:34:09,046
It taste very piney and sweet.
725
00:34:09,381 --> 00:34:10,847
I'm using the mushroom
candy canes
726
00:34:10,916 --> 00:34:14,017
because I know that that
mushroom flavor's so strong
727
00:34:14,019 --> 00:34:16,820
and the sauce,
that's gonna be sweet.
728
00:34:16,822 --> 00:34:20,924
And I'm going to pair it with a strawberry
jam to kin add some extra sweetness
729
00:34:20,926 --> 00:34:23,160
and cut down
on that pine flavor.
730
00:34:25,030 --> 00:34:26,763
Chef, ten minutes left.
731
00:34:26,765 --> 00:34:29,099
- [Kayla] Heard.
- Behind you.
732
00:34:29,101 --> 00:34:30,600
Heard it.
I opened up the blast,
733
00:34:30,602 --> 00:34:33,870
I look in there and I'm like
"Come on, talk to me."
734
00:34:33,872 --> 00:34:36,673
Sterling's looking
very intently at the clock.
735
00:34:36,708 --> 00:34:38,208
It'll come down to the wire.
Let's go.
736
00:34:42,648 --> 00:34:43,780
I'm looking at this
lemon curd and I'm like,
737
00:34:43,782 --> 00:34:45,615
"Yo, it's not setting up
fast at all."
738
00:34:45,617 --> 00:34:49,119
It is not thick enough. I got
to come up with a Plan B.
739
00:34:49,121 --> 00:34:50,754
I'm gonna add mascarpone
to this curd.
740
00:34:50,756 --> 00:34:54,057
That way it sets
and has a nice stiff texture
741
00:34:54,660 --> 00:34:56,293
It's nice and creamy and smooth.
742
00:34:57,196 --> 00:34:58,562
Chef, you might be in trouble.
743
00:34:58,630 --> 00:34:59,996
Ooh!
744
00:35:00,098 --> 00:35:02,566
Chefs, just four
minutes left here.
745
00:35:02,634 --> 00:35:04,568
We gonna have to go, baby.
746
00:35:04,636 --> 00:35:07,437
[Kayla] This dessert
needs some sort of...
747
00:35:07,473 --> 00:35:11,208
ice cream
or whipped cream component.
748
00:35:11,276 --> 00:35:14,044
And I don't have enough tim
to whip up whipped cream.
749
00:35:14,046 --> 00:35:16,279
So I whipped up mascarpone
with a little bit of the pinecone syrup
750
00:35:16,281 --> 00:35:19,916
and the cereal dust.
751
00:35:19,985 --> 00:35:22,419
[Sterling] I still got to torch this
meringue, so I really got to hustle.
752
00:35:22,421 --> 00:35:23,353
Oh, my gosh!
753
00:35:23,355 --> 00:35:24,754
I got to get color on it.
754
00:35:26,325 --> 00:35:28,825
He's got to brûlée that or
otherwise, we have raw meringue.
755
00:35:28,894 --> 00:35:30,927
-[Chris] Oh, boy. It's a lot of meringue.
-[Antonia] Yeah.
756
00:35:30,929 --> 00:35:32,562
- Come on.
- Need to brûlée that.
757
00:35:32,631 --> 00:35:34,030
[Antonia] Get that on.
758
00:35:34,099 --> 00:35:35,966
[Ted] He needs
to bust a move fast.
759
00:35:38,036 --> 00:35:40,337
All right, chefs. Final
seconds to the final round.
760
00:35:40,906 --> 00:35:42,873
Ten, nine,
761
00:35:42,941 --> 00:35:44,908
eight, seven,
762
00:35:44,910 --> 00:35:46,877
six, five,
763
00:35:46,879 --> 00:35:48,712
four, three,
764
00:35:48,714 --> 00:35:50,981
two, one.
765
00:35:51,950 --> 00:35:53,650
- Time's up.
- Good job.
766
00:35:53,652 --> 00:35:57,487
[clapping]
767
00:35:57,489 --> 00:35:59,089
[Sterling] That came down
to the wire,
768
00:35:59,124 --> 00:36:00,790
but I feel like I've put up
some really strong.
769
00:36:00,792 --> 00:36:03,226
I feel like, I'm still gonna take
the W at the end of the day.
770
00:36:09,535 --> 00:36:11,368
[Ted] Chef Sterling, Chef Kayla.
771
00:36:11,403 --> 00:36:15,672
You had 30 minutes to crank
out desserts using fruit cereal,
772
00:36:15,674 --> 00:36:21,578
pinecone bud syrup, lemons and
mushroom flavored candy canes.
773
00:36:21,580 --> 00:36:23,647
Chef Sterling,
what have you made?
774
00:36:23,682 --> 00:36:25,448
Chefs, in front of you,
I have a, uh,
775
00:36:25,450 --> 00:36:27,751
kind of a play
on a lemon meringue pie.
776
00:36:27,753 --> 00:36:31,955
We have is a lemon
mascarpone. On top is a meringue
777
00:36:31,957 --> 00:36:37,127
with mushroom candy canes in it and
at the bottom is the fruit cereal crust.
778
00:36:38,964 --> 00:36:41,164
Sterling, love the idea.
779
00:36:41,166 --> 00:36:42,933
The mascarpone
and the lemon curd
780
00:36:43,001 --> 00:36:48,438
mixture that you have is light,
it's fluffy and it is not overly sweet.
781
00:36:48,506 --> 00:36:52,542
The pinecone bud syrup
was amazing.
782
00:36:52,611 --> 00:36:56,379
The crust at the base
in terms of appearance,
783
00:36:56,381 --> 00:36:59,449
because there was so many
of these really
784
00:36:59,451 --> 00:37:01,551
bold colors in the cereal,
785
00:37:01,553 --> 00:37:08,058
I don't think that that
was a great way to use that.
786
00:37:08,060 --> 00:37:11,595
I actually just think that, what
this is missing a lot of is texture.
787
00:37:11,597 --> 00:37:13,363
So I would've loved
to have sort of that
788
00:37:13,431 --> 00:37:15,899
Graham crackers crust
texture at the bottom
789
00:37:15,901 --> 00:37:20,003
using the cereal, I think
would've been really exceptional.
790
00:37:20,005 --> 00:37:21,605
[Chris] Like all
of your food today,
791
00:37:21,673 --> 00:37:25,108
um, great creative ideas and um,
792
00:37:25,110 --> 00:37:27,677
always you give us something
that's really delicious.
793
00:37:27,679 --> 00:37:29,613
But the meringue, we've got
raw egg whites in front of us,
794
00:37:29,681 --> 00:37:32,782
so we can't eat it,
and so I can't...
795
00:37:32,784 --> 00:37:37,120
really evaluate the usage of the
mushroom candy cane, which is a bummer.
796
00:37:37,689 --> 00:37:40,090
Okay. Chef Sterling,
thank you.
797
00:37:40,826 --> 00:37:43,593
Chef Kayla, please tell us
about your dessert.
798
00:37:43,595 --> 00:37:45,795
Chefs, today I've made
for you, fruit cereal cake.
799
00:37:45,864 --> 00:37:48,698
Topped with a lemon ganache
800
00:37:48,700 --> 00:37:54,004
and a strawberry
pinecone bud syrup sauce.
801
00:37:54,006 --> 00:37:55,972
And the mushroom flavored
candy cane?
802
00:37:56,041 --> 00:37:59,242
Is a caramel that
I drizzled on top.
803
00:37:59,244 --> 00:38:03,346
I added it also
to the mascarpone.
804
00:38:03,348 --> 00:38:06,816
I think this cake is spectacular.
I think it's really great, it's fun.
805
00:38:06,818 --> 00:38:11,788
It's cooked perfectly. It's got a
great spongy texture, it's sweet, but...
806
00:38:11,790 --> 00:38:14,391
I thought I didn't liked
the lemon ganache.
807
00:38:14,459 --> 00:38:15,892
It's not that I don't like
the lemon ganache,
808
00:38:15,927 --> 00:38:16,726
it's that I don't like
the lemon ganache
809
00:38:16,728 --> 00:38:19,896
and the mushroom together.
810
00:38:19,898 --> 00:38:22,632
[Maneet] I think if you had kept
it simple, just whipped cream
811
00:38:22,634 --> 00:38:23,767
with the lemon in it,
812
00:38:23,802 --> 00:38:26,803
it would've been
absolutely spectacular.
813
00:38:26,805 --> 00:38:31,007
Because you put lemon along
with white chocolate,
814
00:38:31,009 --> 00:38:34,744
it took away
from that light freshness
815
00:38:34,746 --> 00:38:37,047
and it made everything
too sweet.
816
00:38:37,049 --> 00:38:41,818
But overall, I think your utilization
of the fruit cereal is fantastic.
817
00:38:41,820 --> 00:38:42,919
Thank you, chef.
818
00:38:42,954 --> 00:38:44,387
[Antonia] Chef Kayla, I think
819
00:38:44,389 --> 00:38:48,158
you have the best use
of that pinecone bud syrup,
820
00:38:48,226 --> 00:38:51,594
because it's really, really
fantastic in the strawberry.
821
00:38:51,596 --> 00:38:53,897
Thank you, chef.
822
00:38:53,965 --> 00:38:58,601
All right. Please stand by for the
reveal of the next Chopped champion.
823
00:38:58,603 --> 00:39:00,036
Thank you, chefs.
824
00:39:05,744 --> 00:39:08,478
Judges, we have to go all the
way back to alligator tenderloin
825
00:39:08,480 --> 00:39:11,081
and matcha waffles
to figure this out.
826
00:39:11,149 --> 00:39:15,385
Chef Sterling, in that first
round cooked perfect alligator.
827
00:39:15,453 --> 00:39:16,920
[Maneet]
But the deep fried edamame,
828
00:39:16,988 --> 00:39:20,623
I think he brought it down a
notch by trying to batter fry it
829
00:39:20,659 --> 00:39:23,026
with a batter which
was very soggy.
830
00:39:23,895 --> 00:39:26,229
Kayla, gave us
these delicious wontons
831
00:39:26,231 --> 00:39:30,734
with a coconut bone broth
curry sauce which was delicious.
832
00:39:30,736 --> 00:39:33,870
[Antonia] Unfortunately, the pieces
of alligator that I got inside of there,
833
00:39:33,872 --> 00:39:36,206
some were very, very small
and overcooked
834
00:39:36,274 --> 00:39:38,575
and others were very,
very large and overcooked.
835
00:39:38,577 --> 00:39:42,779
Kayla made a banh mi in the entree
round which made me very happy.
836
00:39:42,781 --> 00:39:46,416
I think she did a really admirable
job with the basket ingredients
837
00:39:46,418 --> 00:39:48,852
And then making them work
in a banh mi.
838
00:39:48,854 --> 00:39:52,589
That being said,
it just need 80% more filling.
839
00:39:52,591 --> 00:39:55,692
It needed more frog legs,
it needed more vegetables.
840
00:39:55,760 --> 00:39:59,462
I feel like Chef Sterling
in the second round,
841
00:39:59,464 --> 00:40:02,031
the entire dish it was like
every time I took a bite,
842
00:40:02,033 --> 00:40:04,000
there was a new discovery
of something.
843
00:40:04,035 --> 00:40:06,603
But I got all the bacon,
844
00:40:06,605 --> 00:40:08,938
I got all the mustard,
845
00:40:08,940 --> 00:40:11,007
there were too many
ingredients on that.
846
00:40:11,009 --> 00:40:15,011
The question is, Did Chef Sterling's
creativity outweigh Kayla's flavors?
847
00:40:15,013 --> 00:40:17,046
It's going
to be a tough decision.
848
00:40:20,852 --> 00:40:22,519
[Kayla] I want this so badl
849
00:40:22,587 --> 00:40:25,789
and bringing this home to
my daughter and to my family,
850
00:40:25,857 --> 00:40:28,858
I know this is gonna be the
most proud they've ever been.
851
00:40:28,860 --> 00:40:30,393
[Sterling]
I definitely feel confident
852
00:40:30,395 --> 00:40:33,897
I want to be able to go home
and hug my kids and hug my wife.
853
00:40:33,899 --> 00:40:35,765
And tell them, "Yo! I came
home with the victory."
854
00:40:35,767 --> 00:40:37,667
[Ted] So whose dish
855
00:40:37,669 --> 00:40:39,369
is on the chopping block?
856
00:40:49,915 --> 00:40:52,916
Chef Sterling, you've
been chopped. Judges?
857
00:40:52,984 --> 00:40:55,418
[Maneet] Sterling,
I can't tell you how impressed
858
00:40:55,420 --> 00:40:58,087
we've been
by your cooking techniques
859
00:40:58,089 --> 00:40:59,689
and the flavors
that you have created.
860
00:40:59,691 --> 00:41:02,625
But in the dessert round,
861
00:41:02,694 --> 00:41:06,296
the fruit cereal base lacked
the texture
862
00:41:06,331 --> 00:41:09,899
and the meringue was not cooked.
863
00:41:09,901 --> 00:41:11,768
And so, we had to chop you.
864
00:41:11,770 --> 00:41:14,070
Thank you. Thank you
for everything. Thank you.
865
00:41:14,105 --> 00:41:15,338
[Maneet] Thank you.
Thank you, chef.
866
00:41:15,406 --> 00:41:16,372
- Great job.
- Thank you.
867
00:41:16,374 --> 00:41:18,174
[Sterling]
I am a little disappointed.
868
00:41:18,643 --> 00:41:22,078
The win would've meant a lot to me, but
hey, I feel like I still walk away a winner.
869
00:41:22,113 --> 00:41:23,813
My family's still gonna be
very proud of me.
870
00:41:23,815 --> 00:41:26,749
And that means,
Chef Kayla Robison,
871
00:41:26,751 --> 00:41:28,551
you are the Chopped champion.
872
00:41:28,620 --> 00:41:30,854
- Congratulations.
- [Antonia] Whoo!
873
00:41:30,856 --> 00:41:32,622
- [all applauding]
- [Maneet] Whoo!
874
00:41:32,624 --> 00:41:34,424
- Wow!
- [applauding]
875
00:41:34,426 --> 00:41:36,793
Honored to have had
this experience.
876
00:41:36,795 --> 00:41:39,929
And even more honored
to bring this home to my kid.
877
00:41:39,931 --> 00:41:41,598
It's like, so cool.
878
00:41:41,666 --> 00:41:43,700
This has been many years
of hard work
879
00:41:43,735 --> 00:41:45,969
and long hours
to get to this point.
880
00:41:45,971 --> 00:41:47,637
-Great job. Congratulations.
-Thank you.
881
00:41:47,639 --> 00:41:49,873
Telling my daughter that I won
882
00:41:49,941 --> 00:41:54,944
is going to be one of the
top moments in my career.
883
00:41:55,013 --> 00:41:58,081
- [cheering]
- [clapping]