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00:00:01,001 --> 00:00:02,968
[Ted] You are in
for a VIP experience.
2
00:00:03,037 --> 00:00:04,670
The most expensive spice
in the world.
3
00:00:04,672 --> 00:00:06,705
[Geoffrey] $200 worth of pork
4
00:00:06,707 --> 00:00:09,908
[Ted] Featuring ingredients
that are extremely expensive
5
00:00:09,977 --> 00:00:12,011
- Hello.
- Luxury is on the way.
6
00:00:12,013 --> 00:00:14,046
It could have been
a little more elegante.
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00:00:14,048 --> 00:00:15,647
I wanna disagree with Geoffrey.
8
00:00:15,649 --> 00:00:17,016
'Course you are.
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00:00:17,084 --> 00:00:19,051
- It's like working with my wife.
- But I think...
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00:00:19,086 --> 00:00:20,219
Ready to rock and roll.
11
00:00:20,221 --> 00:00:21,587
[Luke] This is intimidating.
12
00:00:21,589 --> 00:00:23,455
[Ted] Hit the gas, Daniela.
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[Daniela] There's no way
that they are gonna be cooke
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[Karl] Time flies by
when you're having fun.
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Whoo! Hail Mary!
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And it also flies by when
you're getting your ass kicked.
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the microwave
and it's on fire.
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I'm not in the weeds.
I'm never in the weeds.
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What are you talking about?
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00:00:39,907 --> 00:00:41,340
Here we go!
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Everything should have
a little razzle dazzle.
22
00:00:45,046 --> 00:00:46,879
I'm the sous chef
at Alinea in Chicago.
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00:00:46,881 --> 00:00:49,415
Alinea is a three
Michelin star restaurant.
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Alinea is all about
luxury ingredients.
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I like luxury ingredients.
I like luxury things.
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00:00:55,589 --> 00:00:57,656
I like transforming them.
Taking them to a place
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in which we haven't
seen them before.
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My biggest advantage
is the will to win.
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I have champagne taste
and a beer budget.
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This tastes luxurious.
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I'm the executive chef
of Cathedral in Dallas, Texa
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Look at that sear.
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00:01:16,911 --> 00:01:17,810
[sizzling]
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00:01:17,812 --> 00:01:18,944
I was a dishwasher.
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00:01:18,946 --> 00:01:20,913
And then I worked my way
to the top.
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That smells expensive.
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I'm very competitive.
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And, I'm gonna do
whatever it takes to win.
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[dings]
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Yes!
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00:01:30,758 --> 00:01:32,758
[laughs nervously]
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My name is
Daniela Guerra Bowman,
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00:01:34,228 --> 00:01:35,527
I'm from Miami.
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00:01:35,529 --> 00:01:38,664
I work at Four Seasons in
the Surf Club as a sous chef.
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We work with
a lot of luxury ingredients
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From caviar,
foie gras, A5 steaks.
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00:01:45,639 --> 00:01:46,705
And there it is.
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00:01:46,773 --> 00:01:49,007
I'm excited.
Nobody likes to lose.
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I came here to win it all.
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00:01:55,082 --> 00:01:56,982
All right, let's rock and roll.
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00:01:57,718 --> 00:01:59,852
Johnny's home! [laughs]
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Working with
the luxury ingredients,
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00:02:01,455 --> 00:02:02,955
it's higher stakes.
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00:02:02,957 --> 00:02:06,125
No mistakes. You get one shot
to get it right.
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One for me, one for you.
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00:02:09,797 --> 00:02:11,663
Look at those babies.
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I'm very comfortable
with the luxury ingredients
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I'm full throttle, wide-open
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00:02:17,971 --> 00:02:19,304
I did not come here to lose
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00:02:28,682 --> 00:02:29,381
Ooh.
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00:02:34,955 --> 00:02:37,256
Whoa! This is intimidating.
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00:02:38,392 --> 00:02:40,826
Welcome to our
"Meal of Fortune" battle,
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00:02:40,828 --> 00:02:43,829
where we're featuring
ingredients that are unique
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and extremely expensive.
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- Awesome!
- How exciting!
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- Mmm!
- Bringing the goodness.
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00:02:48,802 --> 00:02:52,938
What outrageous items
await you in these?
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00:02:54,875 --> 00:02:57,809
- Wow!
- Oh! Nice.
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00:02:57,878 --> 00:03:00,913
[Ted]
It's a gorgeous seafood towe
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[Karl] Some king crabs,
some shrimp,
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00:03:03,017 --> 00:03:05,918
some clams, big mussels.
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00:03:05,920 --> 00:03:06,852
I'm not gonna lie.
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00:03:06,854 --> 00:03:08,687
I really don't know
what this is.
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00:03:08,689 --> 00:03:10,255
[Ted] You also have
bubble blossoms...
75
00:03:10,824 --> 00:03:12,391
The hell are these things?
76
00:03:13,961 --> 00:03:15,027
[Ted] Saffron water...
77
00:03:15,029 --> 00:03:17,029
Never seen saffron water.
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00:03:18,532 --> 00:03:20,933
[Ted] And caviar potato chip
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00:03:20,935 --> 00:03:23,702
[Chris] Caviar potato chip
is a crispy potato chip
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00:03:23,704 --> 00:03:25,904
with creme fraiche
and caviar on top.
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00:03:25,906 --> 00:03:28,173
Oh! I want to
eat all of these.
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00:03:30,077 --> 00:03:32,144
Remember! Only 20 minutes.
83
00:03:34,048 --> 00:03:34,947
Clock starts now!
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00:03:35,015 --> 00:03:35,847
[judges clapping]
85
00:03:35,916 --> 00:03:38,250
- Yay! Go chefs!
- Go chefs!
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00:03:39,420 --> 00:03:41,153
Oh, ketchup.
Ketchup will be awesome.
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00:03:41,188 --> 00:03:45,023
Judges, all that's gold
does not necessarily glitter.
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You have to know what to do
with these fancy ingredients,
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00:03:47,828 --> 00:03:49,761
in order to make them
worth the price.
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00:03:49,763 --> 00:03:52,397
Think about it.
Every one of these chefs
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00:03:52,466 --> 00:03:57,836
has $620 worth of ingredients.
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00:03:57,838 --> 00:04:00,639
[Geoffrey] This is Meal of Fortune
here, and there are luxury items.
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00:04:00,641 --> 00:04:02,774
Come to any of our restaurants,
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00:04:02,776 --> 00:04:04,176
this is what is considered
the best of the best.
95
00:04:04,178 --> 00:04:06,511
So, It's game on!
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00:04:06,513 --> 00:04:07,746
Maneet! Geoffrey!
97
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You're joined
by special guest judge,
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00:04:09,883 --> 00:04:10,849
Chef Brooke Williamson.
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00:04:10,917 --> 00:04:12,317
A trendsetter with a hand
in everything
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00:04:12,319 --> 00:04:14,686
from pub food to ice-cream.
101
00:04:14,688 --> 00:04:18,023
These ingredients are already
incredible ingredients on their own.
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00:04:18,025 --> 00:04:20,859
The trick here is simplicity.
103
00:04:20,861 --> 00:04:22,995
Showing some restraint today
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00:04:22,997 --> 00:04:25,030
is what they're
gonna need to do.
105
00:04:26,100 --> 00:04:27,132
All right.
106
00:04:27,735 --> 00:04:28,867
One of the things I enjoy mo
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00:04:28,869 --> 00:04:31,937
about working
with high-end ingredients
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00:04:31,939 --> 00:04:34,706
is that you don't have
to do that much to them.
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00:04:34,775 --> 00:04:36,642
Gonna chop 'em up.
110
00:04:36,644 --> 00:04:38,844
Bubble blossoms!
I have no idea what this is
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00:04:38,846 --> 00:04:41,013
and it could easily
be poisonous.
112
00:04:41,582 --> 00:04:43,615
So, I decided to taste it.
113
00:04:43,617 --> 00:04:47,185
Mmm! That's really sweet.
It's acidic.
114
00:04:48,088 --> 00:04:51,523
Bubble blossoms are called
the caviar of edible flowers.
115
00:04:51,591 --> 00:04:52,691
They're also very expensive.
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00:04:52,693 --> 00:04:54,893
Geoffrey, have you foraged
for bubble blossoms yourself
117
00:04:54,928 --> 00:04:56,795
or do you
outsource that to your staff?
118
00:04:56,797 --> 00:04:59,798
I have my staff on Tuesdays.
119
00:04:59,800 --> 00:05:03,035
Usually in the afternoon,
when I'm having tea.
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00:05:04,672 --> 00:05:07,172
[Luke] These shrimp
look beautiful.
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00:05:07,174 --> 00:05:09,775
The seafood tower, honestly,
is a gift from god.
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00:05:09,777 --> 00:05:12,878
Immediately,
my mind goes to ceviche.
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00:05:12,880 --> 00:05:16,748
Ceviche is seafood
cooked in acidity.
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00:05:16,817 --> 00:05:18,784
Usually lemon juice.
125
00:05:18,852 --> 00:05:19,818
I'd like to win this money
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00:05:19,820 --> 00:05:22,421
because my wife and I,
we eloped.
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00:05:22,423 --> 00:05:23,922
And so, I wanna give her
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00:05:23,990 --> 00:05:25,924
that wedding that she deserved.
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00:05:25,926 --> 00:05:27,192
Finally.
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00:05:28,629 --> 00:05:29,728
[Maneet] Saffron water.
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00:05:29,730 --> 00:05:32,297
I mean, it is such
a beautiful ingredient.
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00:05:32,299 --> 00:05:33,732
It's so expensive, by the way.
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00:05:33,734 --> 00:05:36,702
- It's very...
- It's the most expensive spice in the world.
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00:05:36,704 --> 00:05:37,903
- [Luke] It's so powerful.
- [woman] Yeah.
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00:05:37,905 --> 00:05:39,938
Hmm! Tastes just like saffron.
136
00:05:39,973 --> 00:05:41,072
It's kinda like
white truffles oil,
137
00:05:41,074 --> 00:05:44,042
but when it's used correctly,
it's fantastic.
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00:05:44,044 --> 00:05:45,911
Just gonna do something Mexican.
139
00:05:45,913 --> 00:05:48,146
In Mexico,
it's very common to have
140
00:05:48,181 --> 00:05:49,681
something fried
as the first course.
141
00:05:49,683 --> 00:05:52,551
I think I'm gonna go
with the shrimp and the crab.
142
00:05:52,553 --> 00:05:54,686
So, I'm doing this
seafood and saffron inflada
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00:05:54,688 --> 00:05:58,824
topped up with
some caviar and creme fraiche.
144
00:05:58,892 --> 00:06:00,926
An inflada is pretty much
a masa dough,
145
00:06:00,994 --> 00:06:02,861
but it will pop up.
146
00:06:02,896 --> 00:06:04,863
It will have like a hollow
in the middle
147
00:06:04,898 --> 00:06:06,765
which is usually
where you put your filling.
148
00:06:06,767 --> 00:06:08,667
So, I'm just gonna do
a caviar creme fraiche.
149
00:06:08,735 --> 00:06:10,836
- [Geoffrey] Well, let's go to the caviar.
- Okay.
150
00:06:10,838 --> 00:06:12,704
'Cause they got about
a $150 worth of real caviar
151
00:06:12,739 --> 00:06:13,705
which is delicious
152
00:06:13,707 --> 00:06:15,640
'cause they're
little salty pops of the sea.
153
00:06:15,642 --> 00:06:17,075
Ooh!
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00:06:17,978 --> 00:06:19,611
[Daniela] That caviar,
it tastes amazing.
155
00:06:19,613 --> 00:06:20,912
Okay.
156
00:06:20,947 --> 00:06:23,882
I'm using the caviar
and the creme fraiche
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00:06:23,884 --> 00:06:25,584
from the potato chips
as my topping.
158
00:06:25,586 --> 00:06:28,019
Let's go.
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00:06:29,523 --> 00:06:31,990
[Karl]
My personality is aggressive
160
00:06:32,126 --> 00:06:34,459
I would say that I'm aggressive
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in my approach to food.
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00:06:35,962 --> 00:06:37,963
- What are you doing, Karl?
- Like an escabeche.
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00:06:37,965 --> 00:06:39,731
- Okay.
- [Karl] I'm making a king cr
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00:06:39,733 --> 00:06:41,566
and mussels escabeche,
165
00:06:41,568 --> 00:06:45,604
with a saffron, apple consomme.
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00:06:45,606 --> 00:06:47,839
I taste a bubble blossom
and it's briny,
167
00:06:47,841 --> 00:06:49,741
but it has a nice crunch to it.
168
00:06:49,810 --> 00:06:52,911
My plan is to dehydrate the
in the microwave.
169
00:06:52,913 --> 00:06:54,713
'Cause I'm hoping
they'll work well as a powder.
170
00:06:54,715 --> 00:06:56,982
And next thing I know,
there's smoke.
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00:06:57,050 --> 00:06:59,684
Karl put it in the microwave.
It's on fire.
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00:06:59,686 --> 00:07:01,853
- [Karl] That's just not going to work.
- Yeah.
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00:07:01,888 --> 00:07:03,655
- [laughs sarcastically]
- [Maneet] Chef Karl!
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00:07:03,657 --> 00:07:05,957
Do you have more of
the bubble blossoms left?
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00:07:05,959 --> 00:07:08,593
- I do, yes. I saved some.
- Awesome.
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00:07:08,595 --> 00:07:11,663
[Karl] I decide to pickle th
rest of my bubble blossoms
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00:07:11,665 --> 00:07:14,666
with a citrus rice vinegar
pickle brine.
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00:07:14,668 --> 00:07:17,102
I'm hoping this will add
a nice crunch.
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00:07:18,138 --> 00:07:20,005
Gonna have to be
a quick pickle on those.
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00:07:20,774 --> 00:07:22,174
Chris,
how you feeling over there?
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00:07:22,242 --> 00:07:23,641
Ready to rock and roll.
182
00:07:24,945 --> 00:07:29,247
The kind of food that I like to
make is very upscale. High end.
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00:07:29,850 --> 00:07:31,550
Little crab salad.
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00:07:31,552 --> 00:07:33,752
[Geoffrey]
This is such an opportunity
185
00:07:33,754 --> 00:07:35,487
to go really classical French.
Like a crab mayonnaise.
186
00:07:35,489 --> 00:07:36,822
A great seafood salad.
187
00:07:36,824 --> 00:07:40,592
Make it gorgeous. Dressing?
Just let it be what it is.
188
00:07:40,594 --> 00:07:41,760
[Chris]
From the seafood tower,
189
00:07:41,762 --> 00:07:44,396
I wanna make a nice crab salad.
190
00:07:44,464 --> 00:07:47,833
I decided to grab the shrimp
Chop that up, and fold that in as well.
191
00:07:47,835 --> 00:07:49,701
The seafood tower
at my restaurant
192
00:07:49,703 --> 00:07:51,736
is the bestselling item
when people wanna celebrate.
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00:07:51,805 --> 00:07:53,305
May I ask how much it costs?
194
00:07:53,307 --> 00:07:57,108
- $190.
- I'll bring Geoffrey to pay.
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00:07:58,812 --> 00:08:00,979
[Daniela] Now, I need to ge
started with my filling.
196
00:08:00,981 --> 00:08:03,548
My filling
is inspired by salsa macha,
197
00:08:03,550 --> 00:08:05,750
and some oily base sauce,
198
00:08:05,752 --> 00:08:07,719
that pretty much
has all the dry chilies,
199
00:08:07,787 --> 00:08:11,389
sesame, peanuts, who always
got some crunch on it.
200
00:08:11,391 --> 00:08:14,693
I think that will go perfect
with that crab and shrimp.
201
00:08:14,695 --> 00:08:17,128
Daniela is making
her own tortillas.
202
00:08:18,098 --> 00:08:20,665
However,
she still has masa in a bowl.
203
00:08:20,734 --> 00:08:22,000
She hasn't pressed them yet.
204
00:08:22,002 --> 00:08:23,802
They still need to go
into a pan to cook.
205
00:08:23,804 --> 00:08:25,136
She's gotta fry 'em.
206
00:08:25,839 --> 00:08:28,740
[Karl] I'm making a saffron
apple consomme
207
00:08:28,742 --> 00:08:32,043
with the saffron water
and the seafood stock.
208
00:08:33,480 --> 00:08:37,415
I taste it and I notice
that it's a bit flat.
209
00:08:37,417 --> 00:08:40,185
So, I grab some
instant dashi powder.
210
00:08:40,187 --> 00:08:43,288
I'm hoping this will add
a nice umami factor.
211
00:08:46,760 --> 00:08:48,994
[Chris] My bubble blossoms,
they're nice and salty.
212
00:08:48,996 --> 00:08:50,695
I know I wanna put them
inside of the salad.
213
00:08:50,764 --> 00:08:52,631
I taste the saffron water
214
00:08:52,633 --> 00:08:55,934
and I want to get this almos
down to a syrup,
215
00:08:55,936 --> 00:08:57,903
so it really tastes
like saffron.
216
00:08:57,905 --> 00:09:00,805
Then, I know I'm gonna make
a butter sauce with it.
217
00:09:00,807 --> 00:09:02,374
Chopped is a dream of mine.
218
00:09:02,409 --> 00:09:03,642
Motivated to win,
219
00:09:03,644 --> 00:09:07,212
because I'm in relentless
pursuit of my dreams.
220
00:09:09,716 --> 00:09:11,750
[Daniela] I sauteed my chili
221
00:09:11,752 --> 00:09:14,219
and then I add it
to the food processor.
222
00:09:15,556 --> 00:09:17,022
The saffron water
is super intense
223
00:09:17,024 --> 00:09:18,924
so I'm just adding a little bit.
224
00:09:18,926 --> 00:09:21,993
Bubble blossoms, I'm gonna
use them in the mixture
225
00:09:21,995 --> 00:09:23,628
instead of adding
some extra salt,
226
00:09:23,630 --> 00:09:25,330
as they are super salty.
227
00:09:27,668 --> 00:09:29,868
I want the vessel for them
to eat the ceviche with
228
00:09:29,870 --> 00:09:32,771
that was crispy.
I saw those wontons,
229
00:09:32,773 --> 00:09:34,706
and I knew that was my winne
230
00:09:34,708 --> 00:09:36,174
The judges are gonna love it
231
00:09:36,843 --> 00:09:38,243
So, I go to the deep fryer.
232
00:09:39,580 --> 00:09:41,613
[Daniela] There we go.
233
00:09:41,615 --> 00:09:44,583
I still need to
fry these infladas.
234
00:09:44,585 --> 00:09:48,787
I look over to the fryer and Luke is
already there using both fryer baskets.
235
00:09:48,789 --> 00:09:52,290
If I don't get this dough fried, I'm
not gonna be able to have a dish.
236
00:09:53,427 --> 00:09:56,127
Chefs, you only have
five minutes to go.
237
00:09:57,998 --> 00:09:59,864
Hit the gas, Daniela.
238
00:10:10,844 --> 00:10:14,779
[Daniela] I'm running out of time so I
need to pu my infladas in the fryer no
239
00:10:14,781 --> 00:10:16,815
or there's no way
that they're gonna be cooked.
240
00:10:16,817 --> 00:10:18,617
You using
both sides now or just one?
241
00:10:18,685 --> 00:10:20,518
- No, just one side.
- [Daniela] Perfect.
242
00:10:20,553 --> 00:10:22,353
- We're done, you're ready?
- Yes.
243
00:10:22,355 --> 00:10:25,390
I'm running a little bit clo but it
looks like I'm gonna make it happen.
244
00:10:26,893 --> 00:10:30,295
This is really exciting to not
have to worry about the budget.
245
00:10:31,365 --> 00:10:33,698
I wish I can cook
like this everyday.
246
00:10:33,700 --> 00:10:38,336
I'm gonna use the caviar as a
finishing salt element to my dish.
247
00:10:39,172 --> 00:10:41,773
[Luke] I need to
finish my ceviche.
248
00:10:41,775 --> 00:10:47,412
I put in my bubble blossoms my
cream and saffron water and then
249
00:10:47,414 --> 00:10:51,650
I use the creme fraiche,
and mix it into my ceviche.
250
00:10:51,718 --> 00:10:53,385
And I'm gonna put my
Texas flair on it.
251
00:10:53,453 --> 00:10:57,389
I chop up some jalapenos.
252
00:10:57,391 --> 00:11:00,959
I serve this all the time in Dallas
and it's gonna be on my menu now.
253
00:11:01,828 --> 00:11:03,995
Two minute warning.
254
00:11:04,831 --> 00:11:08,700
Guys, you're
cutting it really close.
255
00:11:08,702 --> 00:11:13,772
[Chris] I needed a vehicle in order to
carry this salad and I love crab toast.
256
00:11:13,807 --> 00:11:15,206
Almost like a go to.
257
00:11:15,208 --> 00:11:18,209
[Luke] Wontons in the
ceviche. This looks perfect.
258
00:11:18,211 --> 00:11:21,379
The clock is gonna run out.
Pretty up those plates.
259
00:11:21,982 --> 00:11:23,782
Ten, nine...
260
00:11:23,784 --> 00:11:27,886
- Come on, chefs.
- eight, seven, six, five
261
00:11:27,888 --> 00:11:32,057
four, three, two, one.
262
00:11:32,059 --> 00:11:32,724
Time's up.
263
00:11:32,726 --> 00:11:33,758
[clapping]
264
00:11:39,299 --> 00:11:40,698
[Daniela]
I felt good at the beginnin
265
00:11:40,700 --> 00:11:44,035
and then at the end like five
minutes cuts you out, you know.
266
00:11:46,406 --> 00:11:48,573
I think my dish is fantastic.
They're gonna love it.
267
00:11:48,575 --> 00:11:49,908
I'm playing for my children
268
00:11:50,043 --> 00:11:52,210
I wanna be able to show them
that all the time that I spent
269
00:11:52,212 --> 00:11:55,180
dedicated to my career
that it was worth it.
270
00:12:00,954 --> 00:12:04,989
Chefs, in the first round, we entrusted
you with a basket of bubble blossoms,
271
00:12:05,192 --> 00:12:07,225
a sea food tower,
272
00:12:07,794 --> 00:12:09,194
saffron water,
273
00:12:09,763 --> 00:12:11,296
and caviar potato chips.
274
00:12:11,765 --> 00:12:13,565
Did you do them justice?
275
00:12:13,567 --> 00:12:15,800
Chef Karl, please tell us
about your dish.
276
00:12:15,802 --> 00:12:19,170
[Karl] I have mussels
and king crab escabeche,
277
00:12:19,172 --> 00:12:21,506
a saffron water apple consomme
278
00:12:21,574 --> 00:12:25,243
with caviar and pickled
bubble blossoms.
279
00:12:26,413 --> 00:12:31,149
The basket was four
absolutely luxurious ingredients.
280
00:12:31,217 --> 00:12:32,917
It can be a gift,
281
00:12:32,953 --> 00:12:35,320
or it could be your downfall.
282
00:12:36,523 --> 00:12:40,091
These flavors
are absolutely incredible.
283
00:12:40,894 --> 00:12:44,996
The caviar on top, it
was just a touch, just right.
284
00:12:44,998 --> 00:12:46,531
Saffron and Granny Smith apples,
285
00:12:46,533 --> 00:12:48,399
fantastic idea.
286
00:12:48,401 --> 00:12:52,070
Your broth has so much flavor.
I appreciate that touch of dashi.
287
00:12:52,105 --> 00:12:55,807
I am noticing inconsistencies.
288
00:12:55,809 --> 00:12:58,743
I have some
lemon seeds in my broth.
289
00:12:58,745 --> 00:13:01,012
The bubble blossoms.
290
00:13:01,014 --> 00:13:03,715
I don't think that the pickling
really did anything to it.
291
00:13:03,717 --> 00:13:05,516
Yes, ma'am.
292
00:13:05,585 --> 00:13:08,086
When I go back for another taste, I feel
like it's the same bite over and over again.
293
00:13:08,154 --> 00:13:12,023
So, although this has great flavors,
I think I wanted more out of you.
294
00:13:12,025 --> 00:13:14,392
-Right -A Chopped champion
needs to come out with something
295
00:13:14,460 --> 00:13:17,128
totally different from the basket
than what they were given.
296
00:13:17,130 --> 00:13:20,298
I know your pedigree. You
could have made this much better.
297
00:13:21,067 --> 00:13:22,367
Next up, Chef Daniela.
298
00:13:22,435 --> 00:13:23,734
I'm originally from Mexico.
299
00:13:23,803 --> 00:13:28,173
So I made today a
seafood and saffron inflada.
300
00:13:28,175 --> 00:13:31,509
Right now, I'm sous chef
at Four Seasons down in Miami.
301
00:13:31,545 --> 00:13:32,877
Wow.
302
00:13:32,879 --> 00:13:36,080
It's one of the most beautiful
restaurants in the country.
303
00:13:36,082 --> 00:13:39,017
So, luxury ingredients is
something that's common to me.
304
00:13:39,085 --> 00:13:40,818
[Maneet] The masa inflada
305
00:13:40,820 --> 00:13:45,924
works so beautifully along with the
saltiness of the caviar and the cream.
306
00:13:45,926 --> 00:13:49,027
- And it is crispy on the outside...
- Mmm-hmm.
307
00:13:49,095 --> 00:13:51,362
and just perfect
in the inside.
308
00:13:51,431 --> 00:13:54,732
But I do think that by
adding too much spice,
309
00:13:54,768 --> 00:13:57,969
especially the chili de arbol,
which hits you in the face,
310
00:13:57,971 --> 00:13:59,938
it is overtaking
the rest of the seafood.
311
00:13:59,940 --> 00:14:01,372
Yeah.
312
00:14:01,441 --> 00:14:03,842
I don't taste the seafood.
I think you did
313
00:14:03,844 --> 00:14:07,378
a disservice to some really
beautiful luxury ingredients.
314
00:14:08,782 --> 00:14:10,514
I totally disagree.
315
00:14:10,516 --> 00:14:16,621
I think it's inspired and tasty and exactly
what I would love to see every chef do.
316
00:14:16,656 --> 00:14:19,023
By taking the ingredients
and changing the paradigm.
317
00:14:19,025 --> 00:14:23,328
And so, I think it's
a very yummy, inspired bite.
318
00:14:23,830 --> 00:14:24,729
Thank you, sir.
319
00:14:24,731 --> 00:14:26,798
[Ted] Next up, Chef Luke.
320
00:14:26,800 --> 00:14:29,133
[Luke] This is a Texas styl
shrimp ceviche.
321
00:14:30,003 --> 00:14:30,869
Are you from Texas?
322
00:14:30,871 --> 00:14:33,137
Yeah, I'm from Texas.
323
00:14:33,707 --> 00:14:37,108
We have very, very
luxurious food in Dallas
324
00:14:37,110 --> 00:14:40,445
and this is a little spicy and
little sweet and it's very Texas.
325
00:14:41,014 --> 00:14:42,680
It's yummy.
326
00:14:42,682 --> 00:14:43,747
The ceviche is a good idea.
327
00:14:43,817 --> 00:14:47,585
It's really well seasoned.
It's properly spiced.
328
00:14:47,587 --> 00:14:51,389
I think you could have been a little
more elegante with maybe some apples,
329
00:14:51,457 --> 00:14:54,425
some celery, something
to give it a fresh crunch.
330
00:14:54,427 --> 00:14:57,896
So I would put this at one Michelin
star if I was rating you, young man.
331
00:14:57,964 --> 00:15:01,566
It's very good but... mmm,
it's gotta be more, like, delicate.
332
00:15:01,568 --> 00:15:02,967
Thank you, chef.
333
00:15:02,969 --> 00:15:07,372
Can I ask you, Chef Luke where
you used that caviar potato chip?
334
00:15:07,440 --> 00:15:11,342
I used the creme fraiche
and mixed it into my ceviche.
335
00:15:11,344 --> 00:15:12,777
-Okay -I was going
to use the caviar
336
00:15:12,779 --> 00:15:15,780
and I decided not to because
I didn't want it to go too salty.
337
00:15:15,848 --> 00:15:17,715
I'm gonna say I think
that was the wrong move,
338
00:15:17,717 --> 00:15:20,718
Using that creme fraiche,
it feels like
339
00:15:20,720 --> 00:15:24,956
there's a curdled dairy
substance in the ceviche.
340
00:15:25,759 --> 00:15:27,992
I wish you had used that caviar.
341
00:15:28,795 --> 00:15:30,862
I agree with Brooke
about the creme fraiche.
342
00:15:30,930 --> 00:15:33,431
I think it muddies the ceviche.
343
00:15:33,433 --> 00:15:35,934
And also
with the bubble blossoms,
344
00:15:35,936 --> 00:15:38,102
I almost wish
that you had kept it whole.
345
00:15:38,104 --> 00:15:42,407
Because then we would've
gotten that contrast of texture.
346
00:15:42,409 --> 00:15:44,142
But flavor wise, dynamite.
347
00:15:44,144 --> 00:15:45,276
Thank you.
348
00:15:45,278 --> 00:15:46,677
Finally, Chef Chris.
349
00:15:46,679 --> 00:15:50,415
So, I made a luxurious
seafood toast with saffron butter.
350
00:15:50,417 --> 00:15:51,783
[Ted]
Where do you work, chef?
351
00:15:51,785 --> 00:15:53,651
I'm the sous-chef
at Alinea in Chicago.
352
00:15:53,687 --> 00:15:58,389
I've been there. Alinea, one of
the finest restaurants in the world.
353
00:15:58,458 --> 00:16:00,525
[Maneet] The seafood salad
is delicious.
354
00:16:00,593 --> 00:16:03,995
The fact that you took all the
seafood and just kept it simple.
355
00:16:03,997 --> 00:16:06,130
And you took the
bubble blossoms and
356
00:16:06,132 --> 00:16:08,866
cut it into small pieces
and folded it in.
357
00:16:08,902 --> 00:16:10,835
That was a great idea.
358
00:16:10,837 --> 00:16:12,770
[Geoffrey] I think you
unlocked the puzzle of
359
00:16:12,805 --> 00:16:14,405
what you do with cooked seafood.
360
00:16:14,474 --> 00:16:16,874
You put it with
mayonnaise. It's delicious.
361
00:16:16,910 --> 00:16:19,944
I think it's a very smart idea
to put it on toast.
362
00:16:19,946 --> 00:16:23,348
A really yummy dish
that is fun to eat too.
363
00:16:23,350 --> 00:16:25,583
- So, well done.
- Appreciate it.
364
00:16:25,585 --> 00:16:28,886
- I'm gonna disagree with Geoffrey.
- Of course you are.
365
00:16:28,888 --> 00:16:29,988
It's like working with my wife.
366
00:16:29,990 --> 00:16:33,257
- [all laughing]
- Everything's a problem.
367
00:16:33,259 --> 00:16:35,760
I understand the toast idea.
368
00:16:35,762 --> 00:16:39,297
I'm struggling a little bit,
because the edges are so crispy
369
00:16:39,332 --> 00:16:41,466
it's hard to cut through,
it's hard to bite through.
370
00:16:41,468 --> 00:16:44,769
But your butter is nice. Your
seafood salad is gorgeous.
371
00:16:44,804 --> 00:16:47,472
There are a lot of really
delicious flavors on this plate.
372
00:16:47,540 --> 00:16:49,006
[Ted] Okay.
373
00:16:49,008 --> 00:16:53,144
Soon, we'll know which one of
you cooked a meal of misfortune.
374
00:16:54,848 --> 00:16:58,149
[Luke] My biggest competitio
is actually Daniela.
375
00:16:58,151 --> 00:17:01,919
She made a dough from
scratch in twenty minutes.
376
00:17:01,954 --> 00:17:03,187
That's crazy.
377
00:17:03,523 --> 00:17:04,822
I think I might be safe
378
00:17:04,824 --> 00:17:07,558
but the fail on technique on
not getting a lemon seed out
379
00:17:07,627 --> 00:17:09,093
kinda has me a bit stressed.
380
00:17:15,969 --> 00:17:18,236
[Ted] Whose dish
is on the chopping block?
381
00:17:22,675 --> 00:17:24,008
Yep.
382
00:17:24,010 --> 00:17:28,513
Today, we got four delicious
plates which is good for us
383
00:17:28,515 --> 00:17:31,482
but it also makes the
decision that much harder.
384
00:17:31,484 --> 00:17:36,654
We thought that the seafood tower
got completely lost in the entire dish.
385
00:17:36,722 --> 00:17:41,225
Also, we wish that you had given
us something that celebrated luxury.
386
00:17:41,728 --> 00:17:44,062
- We have to chop you.
- Thank you.
387
00:17:44,064 --> 00:17:47,698
The hardest thing right now is
how mad I am at myself.
388
00:17:47,767 --> 00:17:49,934
Because I did told to myself,
389
00:17:49,936 --> 00:17:52,270
you're not gonna be the first
one that walks out of the door.
390
00:17:54,040 --> 00:17:56,374
[Ted] Chef Chris,
Chef Luke, Chef Karl.
391
00:17:56,442 --> 00:17:58,743
More upscale surprises
are in the second basket.
392
00:17:58,778 --> 00:18:01,079
- You ready for it?
- Absolutely.
393
00:18:05,218 --> 00:18:08,352
All right. Let's see what
lavish goods you've got in there.
394
00:18:09,222 --> 00:18:10,321
Wow!
395
00:18:10,990 --> 00:18:11,756
Oh, yeah.
396
00:18:11,758 --> 00:18:13,157
Sushi.
397
00:18:13,159 --> 00:18:15,726
[Ted]
You've got gold wrapped sushi.
398
00:18:15,795 --> 00:18:18,229
Otoro, gold.
399
00:18:18,264 --> 00:18:20,298
[Ted] You also have
lacy cauliflower.
400
00:18:20,700 --> 00:18:21,933
Beautiful.
401
00:18:22,735 --> 00:18:23,734
This like Limburger?
402
00:18:23,803 --> 00:18:26,037
[Ted] Torta del Casar.
403
00:18:26,806 --> 00:18:30,908
Check this out. With the
bone in and everything.
404
00:18:30,943 --> 00:18:32,944
[Ted] And a rack
of Berkshire pork.
405
00:18:33,379 --> 00:18:36,781
[Karl] This is over
$200 worth of pork.
406
00:18:36,783 --> 00:18:40,184
Thirty minutes to turn these divine
ingredients into heavenly dishes.
407
00:18:41,621 --> 00:18:43,087
Clock starts now.
408
00:18:43,656 --> 00:18:45,423
- Yes, go chefs.
- They're out of the gate.
409
00:18:49,229 --> 00:18:52,497
[Ted] That cheese
smells terrible.
410
00:18:52,565 --> 00:18:56,667
[Brooke] Torta del Casar. It's a
raw aged sheep smoked cheese
411
00:18:56,703 --> 00:18:59,570
and it's just as flavorful
as it is stinky.
412
00:18:59,605 --> 00:19:03,875
That small piece is worth $100.
413
00:19:03,877 --> 00:19:07,745
It's fantastic but what also is
fantastic is that Berkshire pork.
414
00:19:07,747 --> 00:19:08,579
It's like the gold standard.
415
00:19:08,648 --> 00:19:10,247
It actually cooks up
almost like veal.
416
00:19:13,319 --> 00:19:18,623
[Chris] I see this giant rack of
por I'm gonna take the bone off
417
00:19:18,625 --> 00:19:23,127
And I wanted to use the fat cap because
it's kno for its very luxurious fat.
418
00:19:23,963 --> 00:19:25,462
I take the bones from the po
419
00:19:25,464 --> 00:19:29,534
so I can make a stock and
then make a sauce from them.
420
00:19:29,536 --> 00:19:33,738
But, how am I gonna marry
pork, sushi and lacy cauliflower?
421
00:19:33,806 --> 00:19:36,474
They just naturally
don't go together.
422
00:19:36,542 --> 00:19:40,578
[Maneet] Chris has taken
the seaweed from the sushi
423
00:19:40,580 --> 00:19:43,181
and has put it in the fryer
and is deep frying it.
424
00:19:43,249 --> 00:19:44,849
[Karl] Got them seaweed chips
rocking over there, bro?
425
00:19:44,884 --> 00:19:45,750
Yes, sir.
426
00:19:45,818 --> 00:19:47,351
[Brooke]
This gold-wrapped sushi,
427
00:19:47,353 --> 00:19:50,755
that the chefs are
working with, alone is $200.
428
00:19:50,757 --> 00:19:56,194
It's enrobed in this gold leaf and
then it has slices of toro on top.
429
00:19:56,896 --> 00:19:59,764
So, we're gonna get
crispy rice and seaweed
430
00:19:59,832 --> 00:20:01,532
and the gold in there,
I think that's brilliant.
431
00:20:01,568 --> 00:20:04,001
[Maneet] Great Idea.
432
00:20:06,172 --> 00:20:09,207
[Karl] Chris and Luke, they're
here for the same reason that I am,
433
00:20:09,209 --> 00:20:10,641
we're here to win,
434
00:20:11,444 --> 00:20:15,413
In this round, I'm not gonna
be afraid to take any risk at all.
435
00:20:15,415 --> 00:20:19,283
I know, right off the top, I wanna
do a fried pork chop dijonnaise.
436
00:20:20,119 --> 00:20:21,552
With the gold wrapped sushi.
437
00:20:21,588 --> 00:20:22,787
Here goes nothing baby!
438
00:20:22,855 --> 00:20:25,590
I'm taking the nori
and wrapping it
439
00:20:25,592 --> 00:20:28,492
around cauliflower
that's steamed.
440
00:20:28,528 --> 00:20:29,760
[Brooke] I bet you,
Chris is really grateful
441
00:20:29,762 --> 00:20:32,597
that he fried his seaweed
right off the bat because
442
00:20:32,599 --> 00:20:35,199
he sure wouldn't be able to
get into that fryer right now.
443
00:20:36,669 --> 00:20:38,769
[Karl] I've never worked
with this cheese before.
444
00:20:38,771 --> 00:20:41,973
I'm relieved to see it's
a softer ripened cheese.
445
00:20:41,975 --> 00:20:44,475
My first thought is,
this is gonna be my sauce.
446
00:20:44,477 --> 00:20:48,546
So I prepare my cheese sauce
I get the Dijon in there.
447
00:20:48,614 --> 00:20:51,949
I add the blanched cauliflow
to the food processor.
448
00:20:52,685 --> 00:20:55,987
I wanna show the judges
what I'm about, as a chef.
449
00:21:00,360 --> 00:21:04,996
I'm extremely competitive.
I started as a dish washer.
450
00:21:04,998 --> 00:21:08,199
And then, sous chef, then, chef
de cuisine, and now, executive chef.
451
00:21:08,267 --> 00:21:10,635
And I'm only 29!
452
00:21:10,670 --> 00:21:14,872
The main thing I wanna do next is be one
of these TV chefs, I know I could do it.
453
00:21:14,874 --> 00:21:16,741
My gut reaction
to the Berkshire pork,
454
00:21:16,743 --> 00:21:20,011
is, I can make
a pork chop out of this.
455
00:21:20,046 --> 00:21:24,282
I'm gonna make a cream sauce
with my torta del Casar,
456
00:21:24,450 --> 00:21:27,018
couscous as my starch,
457
00:21:27,053 --> 00:21:30,087
and then, the olives,
I'm gonna mix in with my por
458
00:21:34,827 --> 00:21:36,460
Less than ten
on the clock, chefs.
459
00:21:36,529 --> 00:21:37,527
[Karl] Less than ten.
460
00:21:37,529 --> 00:21:40,231
Chris really excelled
in the first round.
461
00:21:40,299 --> 00:21:43,134
The caliber of these chefs
is really high at this point.
462
00:21:43,202 --> 00:21:44,869
I'm gonna go in and, should I
take a look, see what's going on?
463
00:21:44,871 --> 00:21:46,237
[Maneet] Please!
464
00:21:47,974 --> 00:21:49,807
[Geoffrey] Luke,
what do you say, my man?
465
00:21:49,809 --> 00:21:50,775
[Luke] Hey, chef.
466
00:21:50,843 --> 00:21:52,510
Who's your competition, here?
467
00:21:52,512 --> 00:21:55,913
[Luke] Um, you know, Chef Chris
has a whole table over there by himself.
468
00:21:55,948 --> 00:21:58,449
[Geoffrey] Chris, what are you
cooking over there?
469
00:21:58,451 --> 00:22:00,718
You're doing a
cauliflower potato puree?
470
00:22:00,720 --> 00:22:02,453
That's right, a little starch
on this thing...
471
00:22:02,488 --> 00:22:04,422
Geoffrey Zakarian is
the super dapper guy.
472
00:22:04,424 --> 00:22:06,023
And what do you think
fried gold tastes like?
473
00:22:06,092 --> 00:22:07,992
Very into the luxury,
474
00:22:07,994 --> 00:22:09,226
So who you worried about here?
475
00:22:09,294 --> 00:22:12,063
I'm not worried about anyone,
I'm just focused on myself.
476
00:22:12,065 --> 00:22:14,732
-I like that. All right. Good luck.
-Thank you, chef!
477
00:22:14,734 --> 00:22:16,534
Because the pork is so fatty,
478
00:22:16,536 --> 00:22:18,235
I need to get some freshness
and some acidity.
479
00:22:18,304 --> 00:22:21,605
I automatically think,
pickled jalapeño.
480
00:22:21,674 --> 00:22:25,276
I see some cherry tomatoes, so I grab
some of those so I can confit some tomatoe
481
00:22:28,448 --> 00:22:32,116
[Karl] I need to make
a curly endive salad.
482
00:22:32,118 --> 00:22:33,818
[Brooke] Karl's doing
something really smart right now,
483
00:22:33,820 --> 00:22:35,820
he brought out the siphon.
484
00:22:35,822 --> 00:22:38,456
Which, if he's using that for
that cheese,
485
00:22:38,524 --> 00:22:40,758
potentially, we could dull
that super pungent flav with air.
486
00:22:40,793 --> 00:22:42,526
[Geoffrey] But we've been
here at Chopped,
487
00:22:42,528 --> 00:22:45,029
we know that siphon is,
is the siphon of death.
488
00:22:47,567 --> 00:22:49,934
Chefs, less than five minutes
to go.
489
00:22:50,636 --> 00:22:53,037
[Luke] I go and check
on my pork chops.
490
00:22:53,039 --> 00:22:54,972
They're not exactly
what I want them to be.
491
00:22:54,974 --> 00:22:57,141
[Karl] Luke, I've got you a basket
set in there, if you wanna get in.
492
00:22:57,143 --> 00:22:58,609
[Luke] Thank you so much.
493
00:22:58,611 --> 00:23:02,146
I just want to get a little bit of
a sear and crust on the outside.
494
00:23:03,082 --> 00:23:06,250
[Chris] When I pulled my por
I realize it's not cooked.
495
00:23:07,253 --> 00:23:08,386
Do you see how raw they are?
496
00:23:08,755 --> 00:23:10,221
Oh, yes.
497
00:23:10,223 --> 00:23:13,924
Chris just cut his chops in
half and he's putting it back in.
498
00:23:13,926 --> 00:23:16,660
It's a trick you do when
you're in the, I'm screwed zone.
499
00:23:16,662 --> 00:23:18,396
Yea [chuckles].
500
00:23:18,431 --> 00:23:19,363
All right chefs,
two minute warning.
501
00:23:19,365 --> 00:23:22,366
- [Brooke] Let's go, Chefs!
- Come on, chefs.
502
00:23:22,435 --> 00:23:26,036
[Karl] The salad is dope. And then,
I look down, and I'm like, [bleep].
503
00:23:26,406 --> 00:23:28,005
That sauce fell.
504
00:23:29,909 --> 00:23:32,943
[Luke] I start slicing
my pork, I give it a taste
505
00:23:32,945 --> 00:23:35,479
and, there's a little bit
of a chew to it, but,
506
00:23:35,481 --> 00:23:38,082
I think it's gonna be fine.
507
00:23:38,084 --> 00:23:41,185
All right chefs, that clock
is not slowing down.
508
00:23:41,821 --> 00:23:44,989
Ten, nine, eight,
509
00:23:45,057 --> 00:23:48,993
seven, six, five, four,
510
00:23:48,995 --> 00:23:52,196
three, two, one,
511
00:23:52,331 --> 00:23:53,330
time's up.
512
00:23:54,467 --> 00:23:55,399
Yes!
513
00:24:00,673 --> 00:24:03,107
[Chris] I used the best parts
of the pork,
514
00:24:03,109 --> 00:24:04,275
the nice fat
is what it's all about.
515
00:24:04,277 --> 00:24:06,777
Damn!
516
00:24:06,779 --> 00:24:09,480
[Karl] This one was extremely
difficult. My sauce fell apart.
517
00:24:09,482 --> 00:24:11,949
Time was my biggest enemy
on that one.
518
00:24:21,961 --> 00:24:25,062
Chefs, in the entree round,
you got more high-end goodies.
519
00:24:25,164 --> 00:24:26,997
Gold-wrapped sushi,
520
00:24:27,300 --> 00:24:28,966
lacy cauliflower,
521
00:24:29,034 --> 00:24:31,001
torta del Casar
522
00:24:31,003 --> 00:24:33,437
and rack of Berkshire pork.
523
00:24:33,439 --> 00:24:36,841
Chef Chris, let's start with you.
Please tell us about your main course.
524
00:24:36,909 --> 00:24:38,642
[Chris] Today, I have the
roasted Berkshire pork,
525
00:24:38,644 --> 00:24:40,678
puree of the cheese,
526
00:24:40,680 --> 00:24:43,380
confit from cherry tomatoes
then pickled some jalapeño.
527
00:24:43,749 --> 00:24:45,616
When did you decide
to become a chef?
528
00:24:45,618 --> 00:24:50,387
In 2013, and I was on the road to
destruction, following the wrong crowds.
529
00:24:50,456 --> 00:24:54,024
And I just loved cooking and I
just wanted to follow my passion.
530
00:24:54,093 --> 00:24:55,392
And here I am.
531
00:24:55,461 --> 00:24:56,927
It's beautiful. Love it.
532
00:24:56,929 --> 00:25:00,030
[Geoffrey] Pork is really
salted so well,
533
00:25:00,032 --> 00:25:01,699
and you served the piece
that I love, which is the ca
534
00:25:01,701 --> 00:25:03,767
- There's so much fat.
- Right.
535
00:25:03,769 --> 00:25:06,770
But the rest, it looks like
you really struggled.
536
00:25:06,772 --> 00:25:09,540
Seems like a bunch of items
just dropped on the plate.
537
00:25:09,608 --> 00:25:12,009
They don't seem to
work together in harmony.
538
00:25:13,479 --> 00:25:16,747
You could have combined
the cauliflower and the cheese
539
00:25:16,749 --> 00:25:19,116
- and, sort of, tied everything together.
- Right.
540
00:25:19,752 --> 00:25:22,786
The pork, I do see through
the three plates,
541
00:25:22,788 --> 00:25:25,256
that there is inconsistency
in cooking.
542
00:25:25,958 --> 00:25:27,424
Mine is really, really raw.
543
00:25:30,796 --> 00:25:32,096
The cheese sauce,
544
00:25:32,899 --> 00:25:34,098
just doesn't work.
545
00:25:34,100 --> 00:25:37,001
[Brooke] This cheese puree
is so potent,
546
00:25:37,003 --> 00:25:38,769
that I am avoiding it.
547
00:25:38,771 --> 00:25:41,539
However, I fortunately,
got a piece of pork
548
00:25:41,541 --> 00:25:43,340
that was cooked
absolutely beautifully.
549
00:25:44,744 --> 00:25:46,677
There are things that
you've done masterfully.
550
00:25:46,679 --> 00:25:51,916
This deep-fried seaweed
with little specks of rice,
551
00:25:51,918 --> 00:25:55,452
it's genius, I mean,
I'm so stealing that.
552
00:25:55,521 --> 00:25:57,755
Even the thin slices of jalapeño
553
00:25:57,757 --> 00:26:00,958
along with the tomato confit,
works very well.
554
00:26:01,761 --> 00:26:03,427
Next up, Chef Luke.
555
00:26:03,429 --> 00:26:05,663
So, I have for you
a bone-in pork chop,
556
00:26:05,665 --> 00:26:08,499
a Mediterranean-style cousco
557
00:26:08,501 --> 00:26:13,270
and a cream sauce made from
that amazing and funky cheese.
558
00:26:14,140 --> 00:26:16,340
- You like getting funky?
- I do like getting funky.
559
00:26:16,909 --> 00:26:17,975
[laughs]
560
00:26:18,010 --> 00:26:18,942
Right on.
561
00:26:18,944 --> 00:26:22,479
The flavors on this dish
are amazing.
562
00:26:22,481 --> 00:26:23,847
[Geoffrey] The lacy
cauliflower is delicious,
563
00:26:23,849 --> 00:26:25,316
with the cheese sauce.
Really good.
564
00:26:26,152 --> 00:26:27,184
The sauce, you nailed it.
565
00:26:27,286 --> 00:26:28,686
Thank you, Chef.
566
00:26:28,688 --> 00:26:30,888
But, I wouldn't have put the
sauce on top of the pork chop.
567
00:26:30,956 --> 00:26:32,756
And it is tough.
568
00:26:32,758 --> 00:26:35,626
So you have a few clunkers,
unfortunately.
569
00:26:35,694 --> 00:26:38,195
This couscous
is massively overcooked.
570
00:26:38,764 --> 00:26:42,232
It's kind of, it's like
a brick of couscous.
571
00:26:42,234 --> 00:26:46,804
And this pork is, is a mess for
me, not having that hard sear,
572
00:26:46,806 --> 00:26:50,741
and then letting it sit in
the juices, and steam itself
573
00:26:50,776 --> 00:26:52,810
definitely made it very tough.
574
00:26:52,812 --> 00:26:57,881
My favorite part of this plate is
the olives and that cheese sauce.
575
00:26:57,950 --> 00:27:00,618
It's a really beautiful
combination of flavors.
576
00:27:00,620 --> 00:27:03,153
[Ted] Is pork
with Kalamatas a thing?
577
00:27:03,956 --> 00:27:06,090
- I made it a thing.
- [all laughing]
578
00:27:06,092 --> 00:27:07,224
[Brooke] It is, now.
579
00:27:08,461 --> 00:27:10,160
Well played, chef.
580
00:27:11,230 --> 00:27:13,397
Finally, Chef Karl. Please
tell us about your main dish.
581
00:27:13,399 --> 00:27:18,602
I've got a Southern style
pork dijonnaise.
582
00:27:18,604 --> 00:27:21,639
It's a buttermilk fried spinales,
wanted something a little bit fattier.
583
00:27:21,707 --> 00:27:24,375
The cauliflower's in
a few different ways,
584
00:27:24,377 --> 00:27:28,245
and then the dijonnaise aspe
comes in the cheese cream..
585
00:27:30,016 --> 00:27:33,751
It's sort of a chicken fried
steak, but pork, basically.
586
00:27:33,753 --> 00:27:36,320
Which I think, is fantastic
587
00:27:36,322 --> 00:27:38,689
It is delicious,
there's no question about it
588
00:27:38,757 --> 00:27:41,291
It's very creative, what
you did with the cauliflower,
589
00:27:41,360 --> 00:27:43,994
wrapping it around
the gold nori.
590
00:27:43,996 --> 00:27:47,431
This sauce is good, the mustard
under the sauce is really smart.
591
00:27:47,433 --> 00:27:49,700
It does need relief.
592
00:27:49,702 --> 00:27:52,202
'Cause the bread and the pork
is fatty and needs relief
593
00:27:52,805 --> 00:27:54,505
and not in the form of cheese.
594
00:27:54,507 --> 00:27:56,273
And I like the cheese sauce.
595
00:27:56,308 --> 00:27:58,375
And I don't know why
you would use the spinales.
596
00:27:58,444 --> 00:28:00,110
Geoffrey, I'm sorry,
what is spinales?
597
00:28:00,112 --> 00:28:04,448
Spinales is the outside cap
of the pork chop.
598
00:28:04,450 --> 00:28:05,549
You're doing a lot
of good things here
599
00:28:05,551 --> 00:28:09,086
but I feel like it was,
kinda, unfinished.
600
00:28:10,489 --> 00:28:13,991
Chef Karl, I think there were a
lot of good intentions on this plate.
601
00:28:13,993 --> 00:28:17,594
I think that some of those
intentions were not realized.
602
00:28:17,596 --> 00:28:19,263
With the mustard and the cheese,
603
00:28:19,331 --> 00:28:21,799
I feel like this could have
been a great creamy vinaigrette.
604
00:28:21,801 --> 00:28:25,803
I saw you pipe that out of the
siphon and it actually looked great.
605
00:28:25,871 --> 00:28:27,571
And then, suddenly
it just fell, totally flat.
606
00:28:27,573 --> 00:28:28,538
Yup, rookie move.
607
00:28:29,608 --> 00:28:31,442
Overall, I think
there are some missteps
608
00:28:31,510 --> 00:28:33,544
- but good flavor.
- Thank you.
609
00:28:33,612 --> 00:28:38,415
[Maneet] I got this piece of pork
which is very, very overcooked.
610
00:28:38,417 --> 00:28:41,652
But, because it's fried, it
still has that fattiness to it.
611
00:28:41,654 --> 00:28:45,456
So, it was, I think,
a smart gameplay.
612
00:28:45,524 --> 00:28:48,859
The sweetness that you have
added to the dressing,
613
00:28:48,861 --> 00:28:51,395
just brightens and enlivens
the entire plate.
614
00:28:52,832 --> 00:28:55,232
You all celebrated the
ingredients with great skill.
615
00:28:55,234 --> 00:28:59,737
Still, one of you must
leave us before dessert.
616
00:28:59,739 --> 00:29:03,841
[Karl] I think all three of are legitimately
on the chopping block after this on
617
00:29:03,843 --> 00:29:06,477
I definitely don't feel
very good about it.
618
00:29:06,479 --> 00:29:10,047
I did not cook my pork
to the best of my ability.
619
00:29:10,649 --> 00:29:14,084
Chris' dish looks good.
It just looked unfinished.
620
00:29:14,119 --> 00:29:17,788
That's the main thing
that could get him chopped.
621
00:29:17,790 --> 00:29:19,455
[Chris] I was born to be
in the Chopped kitchen.
622
00:29:19,525 --> 00:29:22,226
If I make it to dessert round, I'm
absolutely sure that I'll take it home.
623
00:29:31,904 --> 00:29:35,038
[Ted] Whose dish is
on the chopping block?
624
00:29:44,717 --> 00:29:48,519
Chef Luke, you have
been chopped. Judges.
625
00:29:48,554 --> 00:29:50,721
Chef Luke, there were
a lot of really fun,
626
00:29:50,789 --> 00:29:53,891
playful, beautiful flavors
on this plate.
627
00:29:53,926 --> 00:29:57,427
Unfortunately, it just came
down to the star of the show,
628
00:29:57,429 --> 00:29:59,663
really, which was that
Berkshire pork chop.
629
00:29:59,665 --> 00:30:02,599
This is a luxurious,
expensive, cut of pork,
630
00:30:02,668 --> 00:30:06,203
and the inconsistencies
of the cook
631
00:30:06,205 --> 00:30:09,406
made it really tough and hard to
get through. So, we had to chop you.
632
00:30:09,408 --> 00:30:10,774
Yeah, of course.
633
00:30:10,776 --> 00:30:11,508
Thank you, Chef. It was
an honor to meet you.
634
00:30:11,510 --> 00:30:13,043
- Pleasure to meet you.
- Thank you.
635
00:30:13,045 --> 00:30:18,882
I didn't think Chris' plate was
fully complete, versus mine was.
636
00:30:18,884 --> 00:30:22,986
I am a little surprised. But
you know, it wasn't my decision.
637
00:30:27,793 --> 00:30:29,593
[Ted] Chef Karl. Chef Chris.
638
00:30:29,595 --> 00:30:32,329
Exquisite desserts
from exquisite ingredients.
639
00:30:32,331 --> 00:30:34,965
Who's got what it takes
to get the job done?
640
00:30:34,967 --> 00:30:37,968
- That 10,000 is mine.
- I'm leaving here with that money.
641
00:30:40,206 --> 00:30:42,873
Super pumped.
642
00:30:42,941 --> 00:30:47,144
It's only me and Karl. And I know
we are gonna dook it out to the end.
643
00:30:47,146 --> 00:30:48,879
[Ted] Feast your eyes
on the bounty of riches.
644
00:30:48,881 --> 00:30:51,181
What is this?
645
00:30:51,283 --> 00:30:54,051
[Ted] You will be working
with a diamond fruit cake.
646
00:30:55,354 --> 00:30:56,687
What in the world is this?
647
00:30:56,689 --> 00:30:57,988
[Ted] Bayberries.
648
00:30:58,657 --> 00:31:00,624
A ruby chocolate martini.
649
00:31:00,692 --> 00:31:04,394
Looks like that ruby chocolate
shavings on there maybe?
650
00:31:04,396 --> 00:31:08,799
Ruby chocolate is very
expensive and exclusive.
651
00:31:08,801 --> 00:31:10,500
What in the world am I
supposed to do with squid ink?
652
00:31:10,502 --> 00:31:12,236
[Ted] And squid ink.
653
00:31:13,072 --> 00:31:16,006
That's crazier than...
than the last basket.
654
00:31:16,074 --> 00:31:17,274
[Ted] Thirty minutes.
655
00:31:17,843 --> 00:31:19,276
Clock starts now.
656
00:31:20,713 --> 00:31:23,347
- Go, Chefs, go.
- Let's go, let's go, let's go.
657
00:31:24,016 --> 00:31:26,383
[Karl] Oh, nice.
Does actually have cake there.
658
00:31:26,451 --> 00:31:30,020
Those baskets cost
$420 apiece, wholesale.
659
00:31:30,022 --> 00:31:32,222
[Brooke] That's some
expensive dessert.
660
00:31:32,224 --> 00:31:33,757
- Right?
- [Brooke chuckles]
661
00:31:33,759 --> 00:31:36,293
[Maneet] The original
diamond fruit cake,
662
00:31:36,295 --> 00:31:41,798
had diamonds worth
$1.6 million.
663
00:31:41,800 --> 00:31:43,901
These cakes
only have $300 on it.
664
00:31:43,903 --> 00:31:45,936
But that's it. It's crazy.
665
00:31:49,475 --> 00:31:50,974
[Karl]
This diamond fruit cake,
666
00:31:50,976 --> 00:31:54,678
it's a three layer white cake
with strawberry preserves,
667
00:31:54,680 --> 00:31:56,780
and some sort of buttercream.
668
00:31:56,782 --> 00:31:57,814
How you feeling over there,
Karl?
669
00:31:57,816 --> 00:32:00,317
I've got a couple
of half-baked ideas.
670
00:32:01,287 --> 00:32:04,988
I am making a ruby chocolate
martini. Blancmange.
671
00:32:04,990 --> 00:32:09,059
A blancmange is similar to a
panna cotta, but not quite as sweet.
672
00:32:09,094 --> 00:32:13,163
With the cake, I intend
to make croutons.
673
00:32:13,165 --> 00:32:15,599
I know I want to go
with a tres leches flavor.
674
00:32:15,601 --> 00:32:18,201
So I reach for
the sweetened condensed milk
675
00:32:18,837 --> 00:32:22,372
[Maneet] The ruby chocolate
martini, it is really expensive.
676
00:32:22,441 --> 00:32:25,208
And ruby chocolate is made
from ruby cacao beans,
677
00:32:25,210 --> 00:32:27,778
- which are very rare.
- Rare.
678
00:32:27,846 --> 00:32:29,980
[Karl] Making this dessert
is a risk.
679
00:32:29,982 --> 00:32:32,082
I have to get
the chemistry right,
680
00:32:32,084 --> 00:32:33,650
or this dessert's not gonna set.
681
00:32:33,652 --> 00:32:35,953
Oh. Hail Mary.
682
00:32:38,857 --> 00:32:41,825
[Chris] Karl's got some
chops. He is a very talented guy.
683
00:32:41,827 --> 00:32:44,461
But I need to win to show
my children
684
00:32:44,463 --> 00:32:47,931
that their dad is out here
doing great things.
685
00:32:47,933 --> 00:32:51,068
I know I'm gonna turn
this cake into a puree.
686
00:32:51,070 --> 00:32:54,271
This just goopy, and sticky.
687
00:32:55,407 --> 00:32:56,606
Chris!
688
00:32:56,608 --> 00:32:58,475
- Hello. Um, making a cake puree.
- What are you doing?
689
00:32:58,477 --> 00:33:01,311
That's what you do when you
don't know what to do with a cake.
690
00:33:02,648 --> 00:33:07,317
And then, like the coffee sauce would
be a good vehicle to carry the squid ink.
691
00:33:07,319 --> 00:33:11,955
I grab some molasses, honey
some dark chocolates, squid ink.
692
00:33:11,957 --> 00:33:14,624
Just gonna add the squid ink
to it to really darken the color
693
00:33:14,693 --> 00:33:17,327
and kinda mask
that squid ink flavor.
694
00:33:17,329 --> 00:33:20,931
Squid ink, it's subtle. But it
definitely has a shell fish flavor.
695
00:33:20,933 --> 00:33:24,668
And you have to harvest a
lot of squid to get enough ink
696
00:33:24,670 --> 00:33:26,403
to fill one of these jars.
697
00:33:26,405 --> 00:33:28,572
Okay, guys, I am going
on a mission.
698
00:33:28,640 --> 00:33:30,974
How you doing, homeslice?
Is it coming together?
699
00:33:31,009 --> 00:33:32,776
Depends on your definition
of that.
700
00:33:32,778 --> 00:33:35,078
See, this is what happens.
They run away from me.
701
00:33:35,113 --> 00:33:36,813
- Chris, how are you doing?
- I am great.
702
00:33:36,815 --> 00:33:37,981
You think you will take it home?
703
00:33:38,817 --> 00:33:39,916
- I do think I'm gonna take it home.
- [exclaims]
704
00:33:39,918 --> 00:33:41,718
- With the cake puree?
- With the cake puree.
705
00:33:41,720 --> 00:33:44,921
So, Chris is very confident that he
is taking it home. What do you think?
706
00:33:44,923 --> 00:33:46,723
I feel pretty good about what
I got going on.
707
00:33:46,725 --> 00:33:47,491
Okay, so what's the plan?
708
00:33:47,493 --> 00:33:48,791
Like a set panna cotta--
709
00:33:48,861 --> 00:33:53,196
You think there is enough time
for the panna cotta to set?
710
00:33:53,699 --> 00:33:56,433
- That's a risk I am willing to take.
- Okay.
711
00:33:56,501 --> 00:33:58,769
- You gotta go for it sometimes, you know?
- Fantastic.
712
00:33:58,771 --> 00:34:00,504
[Karl] Thank God there is
a blast chiller over there.
713
00:34:00,506 --> 00:34:03,774
- Luxury is on the way.
- Awesome.
714
00:34:03,776 --> 00:34:06,410
[Chris] I started checking
out the martini, coffee sauce.
715
00:34:07,046 --> 00:34:08,578
Adding some of my bayberries.
716
00:34:08,647 --> 00:34:09,746
[Brooke] Bayberries.
717
00:34:09,748 --> 00:34:12,582
They are almost reminiscent
of a strawberry in texture
718
00:34:12,584 --> 00:34:13,483
but they have a pit
in the center.
719
00:34:13,485 --> 00:34:16,586
They are from
the mountains of Asia,
720
00:34:16,588 --> 00:34:20,390
and they have about $40 worth of
these bayberries on their stations.
721
00:34:24,229 --> 00:34:26,163
[Karl]
To top off the blancmange,
722
00:34:26,832 --> 00:34:30,734
I'm making a curd
with the squid ink.
723
00:34:30,802 --> 00:34:33,703
The icing from the fruit cak
is masking
724
00:34:33,705 --> 00:34:36,273
the salinity from the squid ink.
725
00:34:36,708 --> 00:34:39,242
If I win that $10,000,
726
00:34:39,311 --> 00:34:42,746
I honestly would put it towards
developing a savings account.
727
00:34:42,814 --> 00:34:46,716
That sounds really boring but
that's what I would do with it.
728
00:34:46,718 --> 00:34:49,386
[Chris] I need something
fluffy and crispy.
729
00:34:49,388 --> 00:34:52,923
So I take puff pastry.
I slice it into strips
730
00:34:52,925 --> 00:34:55,058
because I want to fry it
as quick as possible.
731
00:34:55,127 --> 00:34:57,494
[Karl] I got to check on my
blancmange in the blast chiller.
732
00:34:57,496 --> 00:34:58,962
Come on.
733
00:34:58,964 --> 00:35:01,965
- But it's not setting.
- [Ted] Five minutes to go, chefs.
734
00:35:01,967 --> 00:35:03,366
[Karl] If these don't set,
735
00:35:05,003 --> 00:35:06,036
it's a death wish.
736
00:35:11,777 --> 00:35:13,510
Come on, get cold, baby.
Let's go.
737
00:35:13,512 --> 00:35:15,812
Karl is making a version
of a panna cotta.
738
00:35:15,814 --> 00:35:19,683
In this kitchen, panna cotta
very rarely sets.
739
00:35:19,685 --> 00:35:22,586
He is trying to put it on
the anti-griddle to set it.
740
00:35:22,654 --> 00:35:24,154
- We call it the chef killer.
- [Maneet] Yeah.
741
00:35:24,156 --> 00:35:26,156
Cause that is what happens
when you use it. It's over.
742
00:35:26,191 --> 00:35:27,224
[Maneet sighs]
743
00:35:27,526 --> 00:35:29,326
Ooh!
744
00:35:30,762 --> 00:35:33,997
[Chris] When I pull the
puff pastries out of the fryer,
745
00:35:33,999 --> 00:35:35,665
I noticed that
they were really greasy.
746
00:35:35,667 --> 00:35:38,602
Cause there's layers of butter
all through it.
747
00:35:38,670 --> 00:35:42,005
I get some cayenne, paprika
chili powder
748
00:35:42,007 --> 00:35:44,174
and the sugar to make
a spice blend.
749
00:35:45,911 --> 00:35:48,745
I want to make sure
that my dessert has texture.
750
00:35:48,747 --> 00:35:51,114
So, I dry the cake and I
drop it in the deep fryer.
751
00:35:51,583 --> 00:35:53,216
Come on, please get crunchy.
752
00:35:53,218 --> 00:35:57,387
With the bayberries, I bust
them down. I made a candy sugar.
753
00:35:57,422 --> 00:35:59,656
And I cook them
in that candy sugar.
754
00:35:59,691 --> 00:36:02,659
I need you today. Get crunchy.
755
00:36:02,694 --> 00:36:05,228
All right, chefs.
It's your final minute here.
756
00:36:08,800 --> 00:36:11,401
Karl's literally waiting till the last
second to pull his panna cottas
757
00:36:11,436 --> 00:36:12,569
out of that blast chiller.
758
00:36:15,541 --> 00:36:17,908
[Chris] The thought process
behind plating
759
00:36:17,910 --> 00:36:19,843
is just to really highlight
the ingredients.
760
00:36:19,911 --> 00:36:22,245
I want it to be
visually stunning.
761
00:36:23,415 --> 00:36:24,881
Coming down on your back.
762
00:36:24,883 --> 00:36:27,717
[Karl] I get my blancmange
onto my station.
763
00:36:27,719 --> 00:36:29,586
I feel like the texture is nice.
764
00:36:29,588 --> 00:36:31,688
I might have a shot at this.
765
00:36:31,690 --> 00:36:33,790
[Ted] Final seconds
of the final round, Chefs.
766
00:36:33,792 --> 00:36:35,592
- Let's go, let's go, let's go.
- Come on, Chefs.
767
00:36:35,594 --> 00:36:40,630
Ten, nine, eight, seven, six
768
00:36:40,666 --> 00:36:45,468
five, four, three, two, one.
Time's up.
769
00:36:45,537 --> 00:36:49,039
- [all clapping]
- Yes. Yes.
770
00:36:50,642 --> 00:36:54,477
[Karl] I think my flavors are good,
but we're just gon have to see.
771
00:36:54,479 --> 00:36:56,146
Down to the wire on this one.
772
00:36:57,583 --> 00:37:00,016
[Chris] I am most worried
about my puff pastry.
773
00:37:00,018 --> 00:37:02,953
I should have used
another vehicle for this dish.
774
00:37:06,825 --> 00:37:08,191
Chef Chris. Chef Karl.
775
00:37:08,193 --> 00:37:09,726
More over-the-top ingredients.
776
00:37:09,761 --> 00:37:13,663
Diamond fruit cake.
Bayberries.
777
00:37:13,665 --> 00:37:17,400
Ruby chocolate martini,
and squid ink.
778
00:37:17,469 --> 00:37:18,935
Chef Karl, what do we have?
779
00:37:18,937 --> 00:37:24,574
Judges, I've made for you
a ruby chocolate blancmange,
780
00:37:24,609 --> 00:37:25,809
in the style of tres leches.
781
00:37:25,877 --> 00:37:29,679
A blancmange is a French
relative of panna cotta.
782
00:37:29,681 --> 00:37:33,016
I was considering calling this
some sort of a soup.
783
00:37:33,018 --> 00:37:36,186
But I am not gonna sissy out
at the last minute.
784
00:37:37,756 --> 00:37:39,189
Obviously didn't set.
785
00:37:39,424 --> 00:37:41,358
But it's not a total loss.
786
00:37:41,393 --> 00:37:45,428
The croutons are fantastic. I love
the squid ink caramel that you made.
787
00:37:45,430 --> 00:37:49,065
Berries are delicious. Everything
works in this except the sugar level.
788
00:37:49,134 --> 00:37:51,601
Had it set, it still would
have been too sweet.
789
00:37:51,603 --> 00:37:54,537
Yeah, Karl, why the choice to
use sweetened condensed milk?
790
00:37:54,539 --> 00:37:57,774
Looking back on it, I was
asking myself the same question.
791
00:37:57,809 --> 00:38:01,444
It's hard to cut through
the sweetness of that.
792
00:38:01,446 --> 00:38:03,913
[Maneet] Even if you had
just done a citrus salad,
793
00:38:03,949 --> 00:38:07,550
that relief would have played
very well with the sweetness.
794
00:38:07,552 --> 00:38:10,153
The flavors over here
are amazing.
795
00:38:10,221 --> 00:38:11,921
What you did with the
squid ink is very creative.
796
00:38:11,923 --> 00:38:13,423
Thank you.
797
00:38:13,425 --> 00:38:14,858
It actually is
a very addictive bite.
798
00:38:14,860 --> 00:38:17,394
Anyone can make a nice plate
799
00:38:17,429 --> 00:38:19,763
but to pull that information
out of your brain,
800
00:38:19,831 --> 00:38:23,933
in that kitchen is tough.
Shows the real deal.
801
00:38:24,569 --> 00:38:26,036
Finally, Chef Chris.
802
00:38:26,038 --> 00:38:27,637
I have a spice fried puff pastry
803
00:38:27,639 --> 00:38:32,142
with a cake puree, squid ink,
and molasses sauce.
804
00:38:34,212 --> 00:38:35,745
Chef, what would winning
Chopped mean to you?
805
00:38:35,814 --> 00:38:37,747
I've been dreaming
of being on Chopped
806
00:38:37,749 --> 00:38:39,382
and watching Chopped
since it started.
807
00:38:39,451 --> 00:38:40,649
I just want to show my kids
808
00:38:40,651 --> 00:38:42,552
that they can follow their
dreams and be successful.
809
00:38:42,554 --> 00:38:43,920
And you made it to dessert!
810
00:38:43,922 --> 00:38:46,690
- Big time.
- You got some good ideas here.
811
00:38:46,692 --> 00:38:50,727
Cake puree was
a bit of an odd one for us.
812
00:38:50,729 --> 00:38:53,430
It's tasty and almost taste
like a frosting,
813
00:38:53,432 --> 00:38:55,031
in the best way, you know.
814
00:38:55,067 --> 00:38:57,400
However, it's like I am eating
garnishes
815
00:38:57,402 --> 00:38:59,402
versus a cohesive dessert.
816
00:38:59,404 --> 00:39:01,905
And the inside of this is
very greasy.
817
00:39:01,907 --> 00:39:05,642
- Right.
- But there are a lot of fun,
818
00:39:05,710 --> 00:39:08,611
interesting components on this
plate that were very successful.
819
00:39:08,613 --> 00:39:12,182
Visually, this does pay
tribute to luxury.
820
00:39:12,818 --> 00:39:15,185
[Maneet] The plating is
absolutely stunning.
821
00:39:15,187 --> 00:39:19,022
Coffee and molasses
was such an amazing idea.
822
00:39:19,024 --> 00:39:20,423
And that, kind of, tones down
823
00:39:20,425 --> 00:39:22,359
the fishiness that
you get from squid ink.
824
00:39:23,195 --> 00:39:25,428
[Brooke] However,
I agree with Geoffrey.
825
00:39:25,430 --> 00:39:28,365
I just think as a whole, it doesn't
feel like a composed dessert.
826
00:39:29,601 --> 00:39:31,034
[Ted] Chef Chris, thank you.
827
00:39:31,036 --> 00:39:33,870
Very soon, we will reveal
the Chopped champion.
828
00:39:33,905 --> 00:39:34,837
Thank you, chefs.
829
00:39:36,708 --> 00:39:38,641
[Karl] That was
something else, man.
830
00:39:38,643 --> 00:39:40,744
I think that the chefs
were very successful
831
00:39:40,746 --> 00:39:44,013
in showcasing the luxury
of these ingredients.
832
00:39:44,049 --> 00:39:46,449
[Maneet] For Chris,
his most successful dish
833
00:39:46,518 --> 00:39:47,951
was his appetizer.
834
00:39:47,953 --> 00:39:50,754
The way he used
the bubble blossoms,
835
00:39:50,756 --> 00:39:52,889
the saffron water
that he incorporated
836
00:39:52,891 --> 00:39:54,758
in the entire dish.
837
00:39:54,826 --> 00:39:56,826
The one problem
was that my toast
838
00:39:56,862 --> 00:39:58,294
was burnt on the edge.
839
00:39:59,965 --> 00:40:01,398
Karl treated the seafood
840
00:40:02,868 --> 00:40:05,769
with respect.
That bowl of broth
841
00:40:05,804 --> 00:40:06,936
had so much flavor.
842
00:40:06,938 --> 00:40:08,371
I think the second course
843
00:40:08,373 --> 00:40:09,906
we start to see
some mistakes, right?
844
00:40:09,941 --> 00:40:12,275
Chris had to pull his pork out,
845
00:40:12,277 --> 00:40:14,043
recut it 'cause it was raw.
846
00:40:14,045 --> 00:40:16,746
But, he cut it in half, he made
more edges to caramelize
847
00:40:16,815 --> 00:40:17,947
with butter, so
848
00:40:17,949 --> 00:40:20,717
he created this really
delicious chunk of pork.
849
00:40:20,719 --> 00:40:22,786
[Brooke] His tomatoes were
slightly confited
850
00:40:22,788 --> 00:40:25,855
and the pickled jalapeño
added a nice bite.
851
00:40:25,857 --> 00:40:28,925
Karl had a great idea
with frying that pork.
852
00:40:28,927 --> 00:40:30,760
I think he needed
to make sure he had
853
00:40:30,762 --> 00:40:33,496
more consistent
pieces of pork to serve us.
854
00:40:33,498 --> 00:40:35,398
But, I thought
that it was really smart
855
00:40:35,400 --> 00:40:37,400
for Karl to put
that Dijon on the plate.
856
00:40:37,402 --> 00:40:39,903
[Maneet] He gave us each
a bouquet of lacy cauliflower
857
00:40:39,905 --> 00:40:43,072
wrapped up in gold leaf nori.
858
00:40:43,408 --> 00:40:45,308
That was beautiful.
859
00:40:45,343 --> 00:40:47,243
Well, judges, do you need
more time to discuss?
860
00:40:49,581 --> 00:40:51,014
Nope, we're set.
861
00:40:53,318 --> 00:40:55,685
[Chris] I'm pretty
nerve-wracked right now.
862
00:40:55,720 --> 00:40:57,320
Dessert round, that one
was a doozy.
863
00:40:58,790 --> 00:41:00,423
[Karl] I'm a little concerne
864
00:41:00,425 --> 00:41:02,325
about the blancmange
not being set.
865
00:41:03,628 --> 00:41:06,095
Whose dish is on
the chopping block?
866
00:41:16,708 --> 00:41:18,074
- Congrats, dude.
- Thanks, man.
867
00:41:18,076 --> 00:41:19,342
- Well earned.
- Thank you, man, thank you.
868
00:41:19,678 --> 00:41:22,779
Karl, the second course,
there was a lot of inconsistency
869
00:41:22,814 --> 00:41:24,581
with the cooking of the pork.
870
00:41:24,583 --> 00:41:26,015
The third course,
with the custard
871
00:41:26,017 --> 00:41:27,317
you were trying
to make, it didn't set.
872
00:41:27,953 --> 00:41:29,986
And so, we had to chop you.
873
00:41:30,355 --> 00:41:31,421
Congrats, bro.
874
00:41:31,489 --> 00:41:34,157
Time flies by
when you're having fun
875
00:41:34,159 --> 00:41:36,359
and it also flies by when
you're getting your ass kicked.
876
00:41:37,662 --> 00:41:39,629
And that means,
Chef Chris Dodson,
877
00:41:39,697 --> 00:41:41,397
you are the Chopped champi.
878
00:41:41,466 --> 00:41:43,399
Bringing the win
back to Chicago.
879
00:41:43,401 --> 00:41:44,968
- Congratulations.
- [cheering and clapping]
880
00:41:44,970 --> 00:41:47,637
I've conquered
the meal of fortune.
881
00:41:47,639 --> 00:41:48,872
You really got this experience.
882
00:41:48,874 --> 00:41:50,840
It was tough, it's a
really tough experience,
883
00:41:50,842 --> 00:41:52,241
- Definitely.
- We're very proud of you.
884
00:41:52,344 --> 00:41:55,245
- I'm sure your kids will be real proud to hear.
- Oh, for sure.
885
00:41:55,313 --> 00:41:57,947
I'm the Chopped champion
and this win was for my kids.