1 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. 7 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. 9 00:00:17,084 --> 00:00:19,051 - It's like working with my wife. - But I think... 10 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. 13 00:00:23,457 --> 00:00:25,824 [Daniela] There's no way that they are gonna be cooke 14 00:00:25,826 --> 00:00:27,993 [Karl] Time flies by when you're having fun. 15 00:00:28,029 --> 00:00:29,561 Whoo! Hail Mary! 16 00:00:29,563 --> 00:00:31,597 And it also flies by when you're getting your ass kicked. 17 00:00:31,599 --> 00:00:33,165 the microwave and it's on fire. 18 00:00:37,038 --> 00:00:39,071 I'm not in the weeds. I'm never in the weeds. 19 00:00:39,073 --> 00:00:39,838 What are you talking about? 20 00:00:39,907 --> 00:00:41,340 Here we go! 21 00:00:42,443 --> 00:00:44,343 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. 23 00:00:46,881 --> 00:00:49,415 Alinea is a three Michelin star restaurant. 24 00:00:49,417 --> 00:00:52,785 Alinea is all about luxury ingredients. 25 00:00:52,787 --> 00:00:55,587 I like luxury ingredients. I like luxury things. 26 00:00:55,589 --> 00:00:57,656 I like transforming them. Taking them to a place 27 00:00:57,658 --> 00:00:59,658 in which we haven't seen them before. 28 00:00:59,726 --> 00:01:02,961 My biggest advantage is the will to win. 29 00:01:06,934 --> 00:01:09,601 I have champagne taste and a beer budget. 30 00:01:09,603 --> 00:01:12,137 This tastes luxurious. 31 00:01:12,206 --> 00:01:15,340 I'm the executive chef of Cathedral in Dallas, Texa 32 00:01:16,010 --> 00:01:16,909 Look at that sear. 33 00:01:16,911 --> 00:01:17,810 [sizzling] 34 00:01:17,812 --> 00:01:18,944 I was a dishwasher. 35 00:01:18,946 --> 00:01:20,913 And then I worked my way to the top. 36 00:01:20,915 --> 00:01:22,481 That smells expensive. 37 00:01:22,483 --> 00:01:24,116 I'm very competitive. 38 00:01:24,184 --> 00:01:27,019 And, I'm gonna do whatever it takes to win. 39 00:01:29,123 --> 00:01:30,089 [dings] 40 00:01:30,091 --> 00:01:30,756 Yes! 41 00:01:30,758 --> 00:01:32,758 [laughs nervously] 42 00:01:32,760 --> 00:01:34,193 My name is Daniela Guerra Bowman, 43 00:01:34,228 --> 00:01:35,527 I'm from Miami. 44 00:01:35,529 --> 00:01:38,664 I work at Four Seasons in the Surf Club as a sous chef. 45 00:01:38,666 --> 00:01:41,400 We work with a lot of luxury ingredients 46 00:01:41,402 --> 00:01:45,571 From caviar, foie gras, A5 steaks. 47 00:01:45,639 --> 00:01:46,705 And there it is. 48 00:01:46,773 --> 00:01:49,007 I'm excited. Nobody likes to lose. 49 00:01:49,043 --> 00:01:51,076 I came here to win it all. 50 00:01:55,082 --> 00:01:56,982 All right, let's rock and roll. 51 00:01:57,718 --> 00:01:59,852 Johnny's home! [laughs] 52 00:01:59,854 --> 00:02:01,386 Working with the luxury ingredients, 53 00:02:01,455 --> 00:02:02,955 it's higher stakes. 54 00:02:02,957 --> 00:02:06,125 No mistakes. You get one shot to get it right. 55 00:02:08,129 --> 00:02:09,795 One for me, one for you. 56 00:02:09,797 --> 00:02:11,663 Look at those babies. 57 00:02:11,732 --> 00:02:14,333 I'm very comfortable with the luxury ingredients 58 00:02:15,136 --> 00:02:17,903 I'm full throttle, wide-open 59 00:02:17,971 --> 00:02:19,304 I did not come here to lose 60 00:02:28,682 --> 00:02:29,381 Ooh. 61 00:02:34,955 --> 00:02:37,256 Whoa! This is intimidating. 62 00:02:38,392 --> 00:02:40,826 Welcome to our "Meal of Fortune" battle, 63 00:02:40,828 --> 00:02:43,829 where we're featuring ingredients that are unique 64 00:02:43,831 --> 00:02:45,631 and extremely expensive. 65 00:02:45,699 --> 00:02:46,765 - Awesome! - How exciting! 66 00:02:46,767 --> 00:02:48,800 - Mmm! - Bringing the goodness. 67 00:02:48,802 --> 00:02:52,938 What outrageous items await you in these? 68 00:02:54,875 --> 00:02:57,809 - Wow! - Oh! Nice. 69 00:02:57,878 --> 00:03:00,913 [Ted] It's a gorgeous seafood towe 70 00:03:00,915 --> 00:03:03,015 [Karl] Some king crabs, some shrimp, 71 00:03:03,017 --> 00:03:05,918 some clams, big mussels. 72 00:03:05,920 --> 00:03:06,852 I'm not gonna lie. 73 00:03:06,854 --> 00:03:08,687 I really don't know what this is. 74 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. 78 00:03:18,532 --> 00:03:20,933 [Ted] And caviar potato chip 79 00:03:20,935 --> 00:03:23,702 [Chris] Caviar potato chip is a crispy potato chip 80 00:03:23,704 --> 00:03:25,904 with creme fraiche and caviar on top. 81 00:03:25,906 --> 00:03:28,173 Oh! I want to eat all of these. 82 00:03:30,077 --> 00:03:32,144 Remember! Only 20 minutes. 83 00:03:34,048 --> 00:03:34,947 Clock starts now! 84 00:03:35,015 --> 00:03:35,847 [judges clapping] 85 00:03:35,916 --> 00:03:38,250 - Yay! Go chefs! - Go chefs! 86 00:03:39,420 --> 00:03:41,153 Oh, ketchup. Ketchup will be awesome. 87 00:03:41,188 --> 00:03:45,023 Judges, all that's gold does not necessarily glitter. 88 00:03:45,025 --> 00:03:47,793 You have to know what to do with these fancy ingredients, 89 00:03:47,828 --> 00:03:49,761 in order to make them worth the price. 90 00:03:49,763 --> 00:03:52,397 Think about it. Every one of these chefs 91 00:03:52,466 --> 00:03:57,836 has $620 worth of ingredients. 92 00:03:57,838 --> 00:04:00,639 [Geoffrey] This is Meal of Fortune here, and there are luxury items. 93 00:04:00,641 --> 00:04:02,774 Come to any of our restaurants, 94 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! 96 00:04:06,513 --> 00:04:07,746 Maneet! Geoffrey! 97 00:04:07,748 --> 00:04:09,848 You're joined by special guest judge, 98 00:04:09,883 --> 00:04:10,849 Chef Brooke Williamson. 99 00:04:10,917 --> 00:04:12,317 A trendsetter with a hand in everything 100 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. 102 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 104 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 107 00:04:28,869 --> 00:04:31,937 about working with high-end ingredients 108 00:04:31,939 --> 00:04:34,706 is that you don't have to do that much to them. 109 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 111 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. 116 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. 120 00:05:04,672 --> 00:05:07,172 [Luke] These shrimp look beautiful. 121 00:05:07,174 --> 00:05:09,775 The seafood tower, honestly, is a gift from god. 122 00:05:09,777 --> 00:05:12,878 Immediately, my mind goes to ceviche. 123 00:05:12,880 --> 00:05:16,748 Ceviche is seafood cooked in acidity. 124 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 126 00:05:19,820 --> 00:05:22,421 because my wife and I, we eloped. 127 00:05:22,423 --> 00:05:23,922 And so, I wanna give her 128 00:05:23,990 --> 00:05:25,924 that wedding that she deserved. 129 00:05:25,926 --> 00:05:27,192 Finally. 130 00:05:28,629 --> 00:05:29,728 [Maneet] Saffron water. 131 00:05:29,730 --> 00:05:32,297 I mean, it is such a beautiful ingredient. 132 00:05:32,299 --> 00:05:33,732 It's so expensive, by the way. 133 00:05:33,734 --> 00:05:36,702 - It's very... - It's the most expensive spice in the world. 134 00:05:36,704 --> 00:05:37,903 - [Luke] It's so powerful. - [woman] Yeah. 135 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. 138 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 143 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! 154 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 157 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. 159 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 161 00:06:34,461 --> 00:06:35,894 in my approach to food. 162 00:06:35,962 --> 00:06:37,963 - What are you doing, Karl? - Like an escabeche. 163 00:06:37,965 --> 00:06:39,731 - Okay. - [Karl] I'm making a king cr 164 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. 166 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. 171 00:06:57,050 --> 00:06:59,684 Karl put it in the microwave. It's on fire. 172 00:06:59,686 --> 00:07:01,853 - [Karl] That's just not going to work. - Yeah. 173 00:07:01,888 --> 00:07:03,655 - [laughs sarcastically] - [Maneet] Chef Karl! 174 00:07:03,657 --> 00:07:05,957 Do you have more of the bubble blossoms left? 175 00:07:05,959 --> 00:07:08,593 - I do, yes. I saved some. - Awesome. 176 00:07:08,595 --> 00:07:11,663 [Karl] I decide to pickle th rest of my bubble blossoms 177 00:07:11,665 --> 00:07:14,666 with a citrus rice vinegar pickle brine. 178 00:07:14,668 --> 00:07:17,102 I'm hoping this will add a nice crunch. 179 00:07:18,138 --> 00:07:20,005 Gonna have to be a quick pickle on those. 180 00:07:20,774 --> 00:07:22,174 Chris, how you feeling over there? 181 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. 183 00:07:29,850 --> 00:07:31,550 Little crab salad. 184 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. 193 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. 195 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.