1 00:00:00,901 --> 00:00:02,901 You are here for our Takeout Takedown. 2 00:00:02,903 --> 00:00:05,204 There's no more rules to what takeout is. 3 00:00:05,272 --> 00:00:07,306 Who does bone marrow takeout? 4 00:00:07,308 --> 00:00:09,908 Anything can be takeout, even alcohol. 5 00:00:09,977 --> 00:00:11,310 About time to take a sip of that negroni. 6 00:00:11,345 --> 00:00:12,878 Sign me up for that. 7 00:00:12,880 --> 00:00:14,646 What is happening with the time? 8 00:00:14,682 --> 00:00:16,849 - Chefs, you need to get on the plate. - Guys, you got to finish, 9 00:00:16,851 --> 00:00:18,751 - you got to finish. - [Joseph] My nerves are running really high. 10 00:00:18,753 --> 00:00:20,452 Come on, cook for me, baby. 11 00:00:20,454 --> 00:00:22,388 That should be in the oven right now. 12 00:00:22,423 --> 00:00:23,522 Oh, my gosh. 13 00:00:24,091 --> 00:00:26,025 [Ted] Four, three, 14 00:00:26,227 --> 00:00:28,160 two, one, 15 00:00:28,496 --> 00:00:29,561 time's up. 16 00:00:31,999 --> 00:00:34,299 Yes! I am the takeout queen. 17 00:00:36,303 --> 00:00:39,304 [Kyndra] Definitely more of a fine dining thing now. 18 00:00:39,373 --> 00:00:43,075 I'm here to take down the takeout takedown. 19 00:00:44,045 --> 00:00:45,978 [Dylan] I don't let things slide at all, 20 00:00:46,046 --> 00:00:48,213 so I've been called a bully a little bit. 21 00:00:53,254 --> 00:00:56,288 I'm the founder of Brown Bag Seafood Company 22 00:00:57,825 --> 00:01:00,959 It's called Brown Bag because we make high quality food 23 00:01:00,961 --> 00:01:03,462 in to-go boxes every day, every minute. 24 00:01:04,265 --> 00:01:07,132 My father is Korean and my mom is Italian, 25 00:01:07,134 --> 00:01:10,169 and so I love the bold flavors from Asian cuisine 26 00:01:10,204 --> 00:01:13,138 and those homey, comfortabl flavors from Italian. 27 00:01:13,140 --> 00:01:14,907 I'm definitely wired to win 28 00:01:14,909 --> 00:01:16,775 and when I put on that blue bandana, 29 00:01:16,777 --> 00:01:18,177 I'm ready to go to war. 30 00:01:20,848 --> 00:01:22,848 [Kyndra] I am half Panamanian, 31 00:01:22,850 --> 00:01:24,817 so my food is Latin island fusion 32 00:01:24,885 --> 00:01:26,318 and lots of spice. 33 00:01:28,255 --> 00:01:30,089 Takeout has changed a lot. 34 00:01:30,091 --> 00:01:32,124 Before you would get greasy pizza, 35 00:01:32,192 --> 00:01:34,193 but now we do a shrimp bowl 36 00:01:34,195 --> 00:01:37,162 where it's black rice with colorful cauliflower. 37 00:01:37,164 --> 00:01:39,998 With my passion, nothing can get in my way. 38 00:01:40,801 --> 00:01:42,367 This is what I love to do. 39 00:01:42,402 --> 00:01:44,169 I'm really excited. 40 00:01:49,210 --> 00:01:51,143 [Dylan] I was born and raised in Honolulu, 41 00:01:51,145 --> 00:01:53,479 and I was trained in Sydney, Australia. 42 00:01:54,281 --> 00:01:56,248 I love international cuisines, 43 00:01:56,316 --> 00:01:58,217 and I have very high standards, 44 00:01:58,219 --> 00:01:59,818 especially when it comes to plating. 45 00:01:59,854 --> 00:02:01,787 I was a Division I wrestler, 46 00:02:01,789 --> 00:02:04,223 so competition is just in my blood. 47 00:02:05,159 --> 00:02:08,160 As a competitor, you wanna face the best. 48 00:02:08,162 --> 00:02:10,262 I really hope that they've scoured the Earth 49 00:02:10,264 --> 00:02:12,264 to find people that can come beat me. 50 00:02:15,870 --> 00:02:18,203 [Joseph] I've seen a lot of things that I'm equipped 51 00:02:18,272 --> 00:02:20,139 to deal with whatever's thrown at me. 52 00:02:21,876 --> 00:02:23,775 My background is in fine dining, 53 00:02:23,777 --> 00:02:26,612 and now I make traditional Filipino food to go. 54 00:02:26,680 --> 00:02:30,015 The food is very bright, funky, sour. 55 00:02:31,418 --> 00:02:32,751 Takeout is what we do every day 56 00:02:32,753 --> 00:02:35,487 at a high volume in a demanding environment, 57 00:02:35,489 --> 00:02:38,624 so I firmly believe that I could be the next Chopped champion. 58 00:02:41,061 --> 00:02:42,427 [Kyndra] This is it. 59 00:02:42,429 --> 00:02:44,796 [Joseph] I wish I didn't get nervous, but I am. 60 00:02:44,832 --> 00:02:46,064 [Kyndra] I know. 61 00:02:50,738 --> 00:02:52,638 - Hello, chefs. - Good morning. 62 00:02:52,706 --> 00:02:55,908 You are here for our takeout takedown. 63 00:02:55,976 --> 00:02:57,175 - [Donna] All right. - [Dylan] Yeah, all right. 64 00:02:57,177 --> 00:03:00,145 You'll be giving traditional takeout foods an upgrade, 65 00:03:00,147 --> 00:03:04,016 showing us how far we can go with dinner to-go. 66 00:03:04,018 --> 00:03:05,184 - It's what I do. - [Dylan] All right. 67 00:03:05,186 --> 00:03:06,285 No problem. 68 00:03:06,320 --> 00:03:07,586 Appetizer baskets. 69 00:03:11,292 --> 00:03:12,524 Please open them up. 70 00:03:14,094 --> 00:03:16,295 - What the [bleep]? - Wow. 71 00:03:16,297 --> 00:03:19,331 [Ted] What will you create with Detroit-style pizza? 72 00:03:20,067 --> 00:03:21,333 Wow, pizza. 73 00:03:21,335 --> 00:03:22,935 [Ted] Broccoli-rabe... 74 00:03:23,971 --> 00:03:24,903 ground turkey... 75 00:03:24,905 --> 00:03:27,639 Ground turkey. Okay, word. 76 00:03:27,675 --> 00:03:31,009 [Ted] ...and roasted bone marrow with shallot jam. 77 00:03:32,012 --> 00:03:34,012 Who does bone marrow takeout? 78 00:03:34,014 --> 00:03:35,214 [Amanda laughs] 79 00:03:35,216 --> 00:03:37,082 I don't feel great about it, 80 00:03:37,084 --> 00:03:38,884 and I look to the left and I see, 81 00:03:38,952 --> 00:03:40,586 we're all kind of lost in the sauce here. 82 00:03:41,722 --> 00:03:44,056 No idea what I'm gonna do. 83 00:03:44,058 --> 00:03:46,291 Twenty minutes to crush the first round. 84 00:03:46,961 --> 00:03:48,193 Clock starts now. 85 00:03:48,195 --> 00:03:49,895 - [Dylan] All right. - [Amanda] 86 00:03:49,963 --> 00:03:52,231 - Let's go. - [Kyndra] Behind, behind. 87 00:03:57,004 --> 00:04:00,305 Amanda, Chris, you are joined by a special guest judge, 88 00:04:00,307 --> 00:04:03,242 visionary restaurateur Antonia Lofaso. 89 00:04:03,310 --> 00:04:05,110 - Welcome, Antonia. - Thanks. 90 00:04:05,178 --> 00:04:08,280 Judges, recent events have accelerated the evolution 91 00:04:08,282 --> 00:04:10,749 of takeout food. And now to-go diners 92 00:04:10,751 --> 00:04:12,818 have sky high expectations. 93 00:04:12,886 --> 00:04:14,652 - [Antonio] 100%. - [Chris] Absolutely. 94 00:04:14,654 --> 00:04:16,121 -[Amanda] Absolutely. -[Chris] Everyone's... everyone's offering it, 95 00:04:16,123 --> 00:04:17,456 from your classic fast food joints 96 00:04:17,458 --> 00:04:18,824 to your upscale restaurants, 97 00:04:18,826 --> 00:04:20,225 and I think it's kind of funny that, you know, 98 00:04:20,227 --> 00:04:22,227 when they opened the baskets, Jo said, 99 00:04:22,229 --> 00:04:24,062 "Who serves bone marrow for takeout?" 100 00:04:24,064 --> 00:04:26,231 That dish is actually a dish from my menu. 101 00:04:26,233 --> 00:04:28,267 It's a huge delivery favorite. 102 00:04:28,269 --> 00:04:30,602 [Antonia] Yeah. I... I want to be in my pajamas watching 103 00:04:30,671 --> 00:04:32,170 bad medical dramas, 104 00:04:32,172 --> 00:04:35,107 - eating your bone marrow and shallot thing. - [Chris] Well, thank you. 105 00:04:35,109 --> 00:04:37,776 What we're looking for today is a nod to takeout food 106 00:04:37,844 --> 00:04:40,078 that's still something fun and something comforting, 107 00:04:40,080 --> 00:04:42,314 - but it has to be elevated, right? - [Ted] Yeah. 108 00:04:43,150 --> 00:04:45,384 [Joseph] Okay, I have no ide what I'm gonna do. 109 00:04:45,452 --> 00:04:47,352 Bone marrow is this luxurious thing, 110 00:04:47,354 --> 00:04:49,388 it's roasted femur bone of a cow, 111 00:04:49,390 --> 00:04:50,889 and I see the ground turkey 112 00:04:50,957 --> 00:04:52,891 and my brain said to make sisig. 113 00:04:52,893 --> 00:04:55,093 Sisig is a traditional Filipino dish 114 00:04:55,095 --> 00:04:57,863 typically done with the cook meat that's been diced fine 115 00:04:57,898 --> 00:05:00,232 So I start seasoning it with the fish sauce 116 00:05:00,234 --> 00:05:01,633 and shallot jam, 117 00:05:01,635 --> 00:05:04,803 and mayonnaise is a common ingredient used in sisig. 118 00:05:04,805 --> 00:05:07,539 I use the bone marrow and I mix that into the mayonnaise. 119 00:05:10,010 --> 00:05:11,710 [Donna] Happy to see this. 120 00:05:11,712 --> 00:05:15,380 I definitely want to show that takeout doesn't have to be heavy and greasy, 121 00:05:15,415 --> 00:05:18,383 so I'm making a roasted broccoli rabe salad 122 00:05:18,385 --> 00:05:20,118 with a bone marrow turkey satay. 123 00:05:20,120 --> 00:05:23,455 We are gonna need two sheet pans for this. 124 00:05:23,523 --> 00:05:25,223 And then I'm taking that bone marrow 125 00:05:25,225 --> 00:05:28,627 and I'm browning all of the turkey and the bone marrow. 126 00:05:32,299 --> 00:05:35,500 Roasted bone marrow, feel like it would marry really well 127 00:05:35,536 --> 00:05:38,303 with the ground turkey, so I decide to make a Bolognese. 128 00:05:38,305 --> 00:05:40,939 I'm making a turkey, bone marrow, broccoli rabe 129 00:05:40,941 --> 00:05:43,342 and shallot jam Bolognese. 130 00:05:43,344 --> 00:05:45,877 Winning would mean the world to me. 131 00:05:45,946 --> 00:05:48,347 I started washing dishes 11 years ago, 132 00:05:48,349 --> 00:05:50,982 and now I have four restaurants I'm in charge of. 133 00:05:50,984 --> 00:05:52,651 I was a Division I wrestler 134 00:05:52,653 --> 00:05:55,053 so competition is just in my blood. 135 00:05:55,055 --> 00:05:57,155 Failure is not gonna be an option, no matter what. 136 00:05:57,157 --> 00:05:58,957 Oh, [bleep]. 137 00:05:59,360 --> 00:06:02,928 I think that I am going with an empanada. 138 00:06:02,930 --> 00:06:05,364 My grandmother really inspired my love of cooking 139 00:06:05,366 --> 00:06:07,065 as she's from Panama. 140 00:06:07,067 --> 00:06:09,301 I'm making empanada because my grandma 141 00:06:09,303 --> 00:06:11,303 used to make empanadas all the time, 142 00:06:11,305 --> 00:06:13,271 and also, it's a great takeout. 143 00:06:13,307 --> 00:06:15,173 Oh, a little bit of this. 144 00:06:15,242 --> 00:06:18,243 I'm making a turkey, bone marrow and pizza empana 145 00:06:18,245 --> 00:06:20,345 with a broccoli rabe sauce. 146 00:06:20,381 --> 00:06:22,848 First thing I do is get started on my filling. 147 00:06:22,850 --> 00:06:25,884 I'm sauteing turkey in my bone marrow 148 00:06:25,886 --> 00:06:28,086 and I add my shallot jam to that. 149 00:06:28,088 --> 00:06:29,388 Roast this out. 150 00:06:29,990 --> 00:06:31,323 Kyndra, what you making? 151 00:06:31,325 --> 00:06:33,091 I'm making empanadas. 152 00:06:33,160 --> 00:06:34,292 - Wow! - [Chris] Ooh. 153 00:06:34,361 --> 00:06:36,261 You know what? With less than ten minutes to go, 154 00:06:36,263 --> 00:06:38,330 she hasn't even begun to start building them yet. 155 00:06:38,332 --> 00:06:41,133 Chefs, you've got less than ten minutes here. 156 00:06:41,201 --> 00:06:43,268 - Uh-oh. - [Joseph] Heard, thank you. 157 00:06:43,270 --> 00:06:45,103 I take the blanched broccoli rabe, 158 00:06:45,105 --> 00:06:48,273 I season it with olive oil and lime juice, 159 00:06:48,341 --> 00:06:51,877 and then I start slicing thi pizza to make little crouton 160 00:06:51,879 --> 00:06:53,879 - I love that there's pizza in this basket. - Yes. 161 00:06:53,881 --> 00:06:57,516 [Amanda] Right? I mean, that is the number one takeout food. 162 00:06:57,584 --> 00:06:59,785 - [Antonia] It resembles Sicilian pizza that we... - [Amanda] Yeah. 163 00:06:59,787 --> 00:07:01,286 love in New York, right? 164 00:07:01,288 --> 00:07:04,122 But the Detroit-style pizza actually uses a style of cheddar. 165 00:07:04,124 --> 00:07:06,758 It's high fat, so it melts into the sides of the pan 166 00:07:06,760 --> 00:07:09,327 so that you get that crunchy, like crackly cheese 167 00:07:09,329 --> 00:07:11,530 - into the dough on the side of the pan. - [Chris] Yum. 168 00:07:12,800 --> 00:07:14,933 When I think of takeout, I think of pizza 169 00:07:14,935 --> 00:07:17,135 and I'm making pizza puff crouton, 170 00:07:17,137 --> 00:07:19,271 so with that, I start rolling out the puff pastry 171 00:07:19,273 --> 00:07:22,174 and I just scrape the inside of the pizza off 172 00:07:22,176 --> 00:07:24,242 and try and form it into the filling. 173 00:07:24,244 --> 00:07:26,211 - What is that? - Oh, my gosh. 174 00:07:26,279 --> 00:07:28,580 Chef Dylan, what are you doing with that puff pastry? 175 00:07:28,648 --> 00:07:31,850 I'm doing a, uh, kind of pizza puff. 176 00:07:31,852 --> 00:07:34,886 [Amanda] I see a lot of unnecessary risks in this round. 177 00:07:34,888 --> 00:07:37,355 I don't think you need the puff pastry or pizza dough. 178 00:07:37,357 --> 00:07:39,090 I'm really worried about Dylan. 179 00:07:39,092 --> 00:07:41,126 [Amanda] That puff should be in the oven right now. 180 00:07:41,128 --> 00:07:43,161 I feel very nervous. 181 00:07:43,330 --> 00:07:44,563 Come on, man. 182 00:07:45,766 --> 00:07:48,467 Mmm, shallot jam, that's great news. 183 00:07:48,469 --> 00:07:51,670 I'm making a vinaigrette with shallot jam, mustard, 184 00:07:51,738 --> 00:07:53,872 lemon, vinegar, 185 00:07:53,940 --> 00:07:57,142 and I'm gonna use the bread from the pizza as croutons for my salad. 186 00:07:57,144 --> 00:07:59,678 I am very determined and I'm very driven. 187 00:07:59,680 --> 00:08:01,880 I opened my restaurant seven years ago 188 00:08:01,882 --> 00:08:04,149 and we've since expanded to ten restaurants. 189 00:08:04,151 --> 00:08:06,084 I would love to win for my team at Brown. 190 00:08:06,152 --> 00:08:07,619 It means so much to me, 191 00:08:07,687 --> 00:08:09,955 and I didn't create a brand with ten locations 192 00:08:09,957 --> 00:08:11,089 by giving up easily. 193 00:08:11,258 --> 00:08:12,824 Behind. 194 00:08:13,961 --> 00:08:16,328 [Kyndra] I'm going to use the broccoli rabe to make a sauce. 195 00:08:16,363 --> 00:08:17,863 So I put it in the blender 196 00:08:17,865 --> 00:08:21,066 with chipotle, shallot jam and agave. 197 00:08:22,369 --> 00:08:24,603 Chefs, less than five minutes to go. 198 00:08:25,806 --> 00:08:27,372 Lord, have mercy. 199 00:08:27,374 --> 00:08:29,508 Time is running out, and I haven't 200 00:08:29,510 --> 00:08:32,377 dropped my empanadas into the fryer yet. 201 00:08:34,014 --> 00:08:36,081 Ugh! Come on. 202 00:08:36,083 --> 00:08:39,184 The dough is really elastic and won't seal. 203 00:08:39,252 --> 00:08:42,821 Come on, come on, I don't want you to open up on me. 204 00:08:42,889 --> 00:08:44,756 Really, really nervous for Kyndra right now. 205 00:08:44,758 --> 00:08:47,025 Um, she's trying to form those empanada, 206 00:08:47,060 --> 00:08:50,328 the seal on that pizza isn't closing. 207 00:08:50,330 --> 00:08:53,932 This is not working in my favor right now. 208 00:09:03,343 --> 00:09:05,310 What is happening with this time? 209 00:09:05,378 --> 00:09:08,280 I am greatly struggling to make my empanadas. 210 00:09:08,282 --> 00:09:11,383 Oh, gosh, this is not working out for me. 211 00:09:11,385 --> 00:09:13,852 But I know that I have to move quickly. 212 00:09:13,854 --> 00:09:16,454 These are not the prettiest empanadas. 213 00:09:16,456 --> 00:09:18,890 So I do the best that I can to seal them 214 00:09:18,892 --> 00:09:19,991 and run over to the fryer. 215 00:09:20,060 --> 00:09:21,259 One fryer. 216 00:09:21,261 --> 00:09:22,894 I don't know who's in the fryer? 217 00:09:22,896 --> 00:09:23,995 - [Dylan] I am. - [Kyndra] Okay. 218 00:09:23,997 --> 00:09:25,897 My boy, Dylan is in the frye 219 00:09:25,899 --> 00:09:28,233 so I can only fry my empanadas two at a time. 220 00:09:28,235 --> 00:09:30,035 [Amanda] High anxiety right now. 221 00:09:30,037 --> 00:09:33,104 Dylan's in the fryer and Kyndra's coming over with her empanadas, 222 00:09:33,173 --> 00:09:34,539 really needing to get in there. 223 00:09:34,975 --> 00:09:37,008 [Joseph humming] 224 00:09:37,010 --> 00:09:39,210 Typically, eggs are served raw on top of sisig, 225 00:09:39,279 --> 00:09:40,712 but instead of doing that, 226 00:09:40,714 --> 00:09:43,315 I... I decided that I'm goin to make sunny side up eggs. 227 00:09:45,419 --> 00:09:48,253 Chefs, got to call the two-minute warning. 228 00:09:48,321 --> 00:09:50,121 [Donna] How many? 229 00:09:50,123 --> 00:09:51,723 [Dylan] It's definitely crunch time. 230 00:09:51,725 --> 00:09:53,291 I pulled my pizza puffs from the fryer 231 00:09:53,327 --> 00:09:55,060 and get them right in the oven. 232 00:09:56,029 --> 00:09:58,029 [Donna] I wanna top my salad with a fried egg, 233 00:09:58,098 --> 00:10:00,198 and I'm definitely feeling the nerves because 234 00:10:00,266 --> 00:10:01,900 I'm getting concerned that I might not get 235 00:10:01,902 --> 00:10:03,635 every item on the plate. 236 00:10:03,703 --> 00:10:06,438 Why are Jo and Donna both deciding to fry sunny side up eggs? 237 00:10:06,506 --> 00:10:08,640 Wow! Wow! 238 00:10:09,176 --> 00:10:10,542 [Ted] One minute left. 239 00:10:10,544 --> 00:10:12,344 - Chefs, you need to get on the plate. - Guys, you got to finish, 240 00:10:12,346 --> 00:10:13,211 you got to finish. 241 00:10:13,213 --> 00:10:14,613 [Dylan] Coming down. 242 00:10:15,215 --> 00:10:17,115 Come on, cook for me, baby. 243 00:10:17,183 --> 00:10:20,118 [Kyndra] I finally drop my other two empanadas in the fryer 244 00:10:20,120 --> 00:10:21,953 with way less time than I'd like. 245 00:10:21,955 --> 00:10:23,254 Has to work for me. 246 00:10:23,256 --> 00:10:24,956 But what else can I do? 247 00:10:25,025 --> 00:10:26,391 Behind you, behind you. 248 00:10:26,393 --> 00:10:29,327 [Ted] Get those appetizers ready to go, chefs. 249 00:10:30,931 --> 00:10:32,998 Ten, nine, 250 00:10:33,066 --> 00:10:34,899 eight, seven... 251 00:10:34,901 --> 00:10:36,101 - All four ingredients. - [Ted] ...six, 252 00:10:36,103 --> 00:10:37,869 five, four, 253 00:10:37,904 --> 00:10:39,104 three, 254 00:10:39,306 --> 00:10:41,339 two, one... 255 00:10:41,842 --> 00:10:43,008 time's up. 256 00:10:43,010 --> 00:10:45,110 - [Antonia] My God! - [Chris] Wow! 257 00:10:45,112 --> 00:10:46,911 - That was nice. - A race the finish. 258 00:10:46,980 --> 00:10:48,947 [Kyndra] Oh, Lord. 259 00:10:48,982 --> 00:10:52,417 That is the fastest 20 minutes I've ever experienced in my life. 260 00:10:52,452 --> 00:10:53,918 Oh, my God, my 20 minutes... 261 00:10:53,987 --> 00:10:56,621 I'm Gucci, I'm good and then out of nowhere it's gone. 262 00:10:56,690 --> 00:10:59,057 [Dylan] Given the circumstances, I am proud of my work. 263 00:11:01,094 --> 00:11:03,862 [Kyndra] I'm worried that my empanadas may not be fully cooked, 264 00:11:03,864 --> 00:11:05,864 but looking at Chef Donna's dish, 265 00:11:05,866 --> 00:11:08,667 I feel like a salad is not creative at all. 266 00:11:08,669 --> 00:11:10,535 No shade, but, you know? 267 00:11:17,444 --> 00:11:20,445 Chefs, round one of our takeout takedown 268 00:11:20,480 --> 00:11:22,380 saw you making appetizers with 269 00:11:22,449 --> 00:11:24,249 Detroit-style pizza, 270 00:11:24,484 --> 00:11:26,017 broccoli rabe, 271 00:11:26,086 --> 00:11:27,852 ground turkey 272 00:11:27,854 --> 00:11:30,955 and roasted bone marrow with shallot jam. 273 00:11:30,957 --> 00:11:32,657 All right, we're starting with you, Chef Jo. 274 00:11:32,659 --> 00:11:34,225 Today, I made a version of sisig, 275 00:11:34,227 --> 00:11:36,194 made with ground turkey, broccoli rabe, 276 00:11:36,196 --> 00:11:38,296 Detroit-style pizza and an egg. 277 00:11:42,903 --> 00:11:44,903 I think that, you know, this was a great idea, 278 00:11:44,905 --> 00:11:46,204 the creativity was there, 279 00:11:46,206 --> 00:11:47,972 but whenever I think of this type of food, 280 00:11:48,041 --> 00:11:49,407 I think of big, huge flavors. 281 00:11:49,443 --> 00:11:51,076 It needed spice and acid 282 00:11:51,078 --> 00:11:54,312 and more seasonings, more flavor. 283 00:11:55,282 --> 00:11:58,650 I think the cook on the broccoli rabe is fantastic. 284 00:11:58,652 --> 00:12:00,752 The egg, I think, is a great idea. 285 00:12:00,787 --> 00:12:02,420 And when I saw Amanda's, I got jealous 286 00:12:02,422 --> 00:12:06,391 because the outside of her egg was like so crispy, which I love. 287 00:12:06,459 --> 00:12:09,360 My white was really still translucent. 288 00:12:10,297 --> 00:12:12,430 I mean, I'm kind of bummed 'cause I got 289 00:12:12,499 --> 00:12:14,032 the egg that was a little overcooked, 290 00:12:14,100 --> 00:12:15,232 the yolk was totally set. 291 00:12:15,234 --> 00:12:17,202 But when I order takeout, it's usually on my day off 292 00:12:17,204 --> 00:12:18,670 and I want something comforting, 293 00:12:18,672 --> 00:12:20,271 and you gave us something really, really comforting, 294 00:12:20,273 --> 00:12:21,473 but still upscale. 295 00:12:21,475 --> 00:12:23,475 So in that sense, I think you really succeeded. 296 00:12:23,477 --> 00:12:24,843 Thank you, Chef Jo. 297 00:12:24,845 --> 00:12:25,944 Next up is Chef Donna. 298 00:12:25,946 --> 00:12:29,180 I made for you a roasted broccoli rabe salad 299 00:12:29,182 --> 00:12:32,450 with a whole grain mustard lemon vinaigrette and fried egg. 300 00:12:35,388 --> 00:12:37,756 I think this dish, this is very good. 301 00:12:37,758 --> 00:12:39,290 I love the addition of the pepperoni, 302 00:12:39,292 --> 00:12:41,326 the really fine julienne it's nice and crispy, 303 00:12:41,328 --> 00:12:43,361 as well as the, the, uh, pizza dough 304 00:12:43,396 --> 00:12:44,763 that kind of acts as a crouton. 305 00:12:44,831 --> 00:12:46,664 I think the vinaigrette is very assertive, 306 00:12:46,666 --> 00:12:47,966 - but I really like it. - Thank you. 307 00:12:47,968 --> 00:12:50,034 Chef, I actually really like the concept of this dish. 308 00:12:50,036 --> 00:12:52,203 I think that your use of the basket in the way 309 00:12:52,205 --> 00:12:55,273 that you manipulated it into an upscale appetizer 310 00:12:55,275 --> 00:12:57,308 really works because that's what it looks like. 311 00:12:57,310 --> 00:12:59,644 Um, some technical issues for me. 312 00:12:59,646 --> 00:13:01,045 When you roast broccoli rabe 313 00:13:01,047 --> 00:13:03,014 - and choose not to blanch it first... - Mmm-hmm. 314 00:13:03,016 --> 00:13:05,016 it's very hard to cut into it. 315 00:13:05,084 --> 00:13:07,952 Um, it's delicious, but it just makes it hard to eat. 316 00:13:07,954 --> 00:13:08,987 Heard, thank you. 317 00:13:08,989 --> 00:13:11,022 I think the whole thing just needs more finesse. 318 00:13:11,024 --> 00:13:14,125 You have really big, large pieces of turkey, you know, 319 00:13:14,127 --> 00:13:16,060 like if that was smaller, 320 00:13:16,162 --> 00:13:18,396 everything would come together better as a dish. 321 00:13:19,166 --> 00:13:20,365 Next up is Chef Dylan. 322 00:13:20,367 --> 00:13:22,801 I made a, uh, twice-baked pizza puff 323 00:13:22,869 --> 00:13:24,903 with a turkey, bone marrow 324 00:13:24,905 --> 00:13:27,405 and, uh, caramelized shallot, uh, Bolognese. 325 00:13:31,845 --> 00:13:33,244 Chef, are you nervous? 326 00:13:34,748 --> 00:13:36,247 - Very. - [Amanda chuckles] 327 00:13:36,316 --> 00:13:38,249 We saw you pull puff pastry in the beginning, 328 00:13:38,251 --> 00:13:40,552 and we were all... It made us nervous as well, 329 00:13:40,554 --> 00:13:43,254 but I am surprised, 330 00:13:43,290 --> 00:13:45,056 almost shocked... 331 00:13:45,058 --> 00:13:46,624 that the puff pastry is cooked. 332 00:13:47,627 --> 00:13:49,327 I think what's surprising to me 333 00:13:49,329 --> 00:13:52,363 - is how much I like the turkey Bolognese sauce. - [Dylan] Mmm-hmm. 334 00:13:52,365 --> 00:13:54,332 The richness is excellent, 335 00:13:54,367 --> 00:13:56,201 so the bone marrow definitely added to that. 336 00:13:56,236 --> 00:13:57,268 Oh, thank you. 337 00:13:57,270 --> 00:13:59,437 The Bolognese is actually very successful. 338 00:14:00,273 --> 00:14:02,106 Unfortunately, the puff pastry, 339 00:14:02,108 --> 00:14:03,942 I've... I've never seen or really, 340 00:14:03,944 --> 00:14:06,244 uh, thought puff pastry should ever be in the fryer, 341 00:14:06,312 --> 00:14:09,214 it's just a... a strong absorption of that fry oil. 342 00:14:10,016 --> 00:14:11,382 I'm a fat kid, 343 00:14:11,384 --> 00:14:15,119 um, so I don't, I don't necessarily mind 344 00:14:15,121 --> 00:14:16,454 that it's a little greasy 345 00:14:16,456 --> 00:14:19,190 and 100% agree that the flavor on this Bolognese is great, 346 00:14:19,192 --> 00:14:22,260 but what I have here is giant, big pieces of tomato. 347 00:14:22,262 --> 00:14:24,128 So if you're to move on, really think about, 348 00:14:24,130 --> 00:14:25,997 you know, okay, is it reasonable 349 00:14:26,065 --> 00:14:28,299 that I'll be able to execute what I'm trying to. 350 00:14:28,301 --> 00:14:30,268 When did you decide to become a chef? 351 00:14:30,336 --> 00:14:32,103 I was a Division I wrestler, 352 00:14:32,105 --> 00:14:33,972 that was like my real passion 353 00:14:33,974 --> 00:14:35,907 until, you know, I found cooking. 354 00:14:35,909 --> 00:14:39,043 For me, everything in a kitchen is like a wrestling match. 355 00:14:39,045 --> 00:14:41,045 It's the heat, the movements, the passion, 356 00:14:41,081 --> 00:14:42,447 the anger, the... 357 00:14:42,449 --> 00:14:45,383 you know, and I just fell in love with it. 358 00:14:45,385 --> 00:14:46,651 [Ted] Thank you, Chef Dylan. 359 00:14:46,653 --> 00:14:48,019 Finally, Chef Kyndra. 360 00:14:48,021 --> 00:14:50,989 I made for you a turkey, bone marrow 361 00:14:50,991 --> 00:14:52,757 and pizza empanada 362 00:14:52,825 --> 00:14:55,093 with a broccoli rabe sauce. 363 00:14:55,095 --> 00:14:57,262 [Ted] Chef, what inspired you to take this direction? 364 00:14:57,330 --> 00:14:59,898 I am a half Panamanian, 365 00:14:59,900 --> 00:15:02,267 and my grandmother grew up making empanadas 366 00:15:02,269 --> 00:15:04,035 all the time from biscuit dough. 367 00:15:04,037 --> 00:15:05,770 I want to win for my grandma. 368 00:15:05,838 --> 00:15:07,171 She's my inspiration, 369 00:15:07,173 --> 00:15:09,040 she's the reason why I'm a chef. 370 00:15:09,676 --> 00:15:12,143 You have the, the pizza, the turkey 371 00:15:12,145 --> 00:15:14,479 - and the bone marrow inside the filling? - [Kyndra] Yes. 372 00:15:14,481 --> 00:15:16,214 - So there's a lot riding on this filling. - [Kyndra chuckles] 373 00:15:16,216 --> 00:15:19,784 - [Amanda] Like three basket ingredients. - Yes. 374 00:15:19,786 --> 00:15:22,387 [Antonio] I actually think that using all of those ingredients 375 00:15:22,455 --> 00:15:24,055 in the filling was really, really smart. 376 00:15:24,123 --> 00:15:26,858 I think the turkey is beautifully seasoned, 377 00:15:26,860 --> 00:15:28,826 the flecks of like pepperoni and shallots in there work, 378 00:15:28,828 --> 00:15:30,828 I just need more of the filling, 379 00:15:30,864 --> 00:15:32,630 a lot more of the filling. 380 00:15:32,632 --> 00:15:34,966 I love this broccoli rabe puree, love it. 381 00:15:34,968 --> 00:15:38,469 It's like the best use of, of the ingredient, in my opinion. 382 00:15:38,538 --> 00:15:40,204 Um, it's absolutely delicious. 383 00:15:40,206 --> 00:15:41,639 It's a home run. 384 00:15:41,675 --> 00:15:44,742 But your empanada, that was raw, 385 00:15:44,744 --> 00:15:47,445 like you can still stretch it, like right out, 386 00:15:47,447 --> 00:15:49,514 and that's really hard to look past. 387 00:15:50,717 --> 00:15:52,283 Okay, thank you, chefs. 388 00:15:54,287 --> 00:15:57,989 [Kyndra] I had execution issues, but so did Jo and Dylan. 389 00:15:57,991 --> 00:16:00,959 I'm praying I make it through to the next round. 390 00:16:01,027 --> 00:16:03,995 Fingers crossed, toes crossed, everything. 391 00:16:04,097 --> 00:16:05,730 [Dylan] Clock and my nerves got the best of me. 392 00:16:05,732 --> 00:16:07,865 But all the nerves have kind of calmed down 393 00:16:07,867 --> 00:16:09,634 and I think next round, I'll shine a lot better. 394 00:16:18,878 --> 00:16:22,613 So, whose dish is on the chopping block? 395 00:16:32,225 --> 00:16:33,825 Chef Kyndra, you've been chopped. 396 00:16:33,827 --> 00:16:35,326 Judges. 397 00:16:35,328 --> 00:16:38,329 Chef Kyndra, we loved your broccoli rabe sauce, 398 00:16:38,331 --> 00:16:40,999 unfortunately, the dough on your empanada was raw, 399 00:16:41,001 --> 00:16:43,001 but also, they were very underfilled, which means 400 00:16:43,003 --> 00:16:45,436 three of the four basket ingredients were underrepresented. 401 00:16:46,139 --> 00:16:47,839 And so, we have to chop you. 402 00:16:47,841 --> 00:16:49,007 Thank you, guys. 403 00:16:49,009 --> 00:16:51,309 Good luck. Thank you, guys. 404 00:16:52,012 --> 00:16:54,679 Being the first to go really sucks. 405 00:16:54,681 --> 00:16:56,414 Feel like I made my grandma proud 406 00:16:56,416 --> 00:17:00,018 and bring me back so I can show you guys what I really can do. 407 00:17:02,288 --> 00:17:03,721 Quite frankly, all four of you were in 408 00:17:03,723 --> 00:17:05,223 the discussion to be chopped. 409 00:17:05,291 --> 00:17:07,325 Um, I think that to win this challenge, 410 00:17:07,327 --> 00:17:09,060 you just need to step it up a little bit. 411 00:17:12,265 --> 00:17:14,465 [Ted] Chef Dylan, Chef Donna, Chef Jo, 412 00:17:14,467 --> 00:17:16,868 the takeout takedown entree baskets 413 00:17:16,870 --> 00:17:18,669 are in front of you. 414 00:17:23,209 --> 00:17:24,308 Let's see what's in them. 415 00:17:25,145 --> 00:17:26,310 Yes. 416 00:17:26,312 --> 00:17:28,880 Is this Mongolian beef? What is it? What is... 417 00:17:28,882 --> 00:17:30,148 [Ted] Kung pao chicken. 418 00:17:30,150 --> 00:17:33,284 Uh, kung pao? It looks like there's peanuts in there. 419 00:17:33,352 --> 00:17:36,020 - [Ted] Brussels sprouts. - Brussels sprouts. 420 00:17:37,090 --> 00:17:38,956 [Ted] Whole branzino. 421 00:17:40,026 --> 00:17:42,260 I feel really relieved when I see this branzino. 422 00:17:42,295 --> 00:17:43,461 Fish is what I do, 423 00:17:43,463 --> 00:17:45,396 and it's practically smiling back at me. 424 00:17:46,299 --> 00:17:48,032 [Ted] And a negroni to-go. 425 00:17:48,034 --> 00:17:49,267 - Oh, God. - Oh, here we go. 426 00:17:49,269 --> 00:17:51,836 Sign me up for that. 427 00:17:51,904 --> 00:17:54,105 A generous 30 minutes on the countdown clock. 428 00:17:54,107 --> 00:17:56,074 All right. [chuckles] 429 00:17:56,076 --> 00:17:57,442 Time starts now. 430 00:17:58,845 --> 00:18:00,845 - [Chris] All right, here we go. - [indistinct chatter] 431 00:18:00,880 --> 00:18:03,014 - [Amanda] Tasty treat. - [Antonia] Negroni! 432 00:18:04,084 --> 00:18:06,317 [Antonia] Well, the thing is, there's absolutely nothing 433 00:18:06,319 --> 00:18:07,985 that you can't serve to-go. 434 00:18:07,987 --> 00:18:09,754 I mean that there's... there's no more rules 435 00:18:09,822 --> 00:18:11,289 - to what takeout is. - [Chris] It's true. 436 00:18:11,291 --> 00:18:15,193 A Negroni, it's essentially a very boozy Italian cocktail. 437 00:18:15,261 --> 00:18:17,929 Uh, vermouth, gin, and Campari. 438 00:18:17,931 --> 00:18:20,198 It's bitter and it's sweet, 439 00:18:20,200 --> 00:18:23,634 - and it could go great as a sauce or a glaze... - [Antonia] Absolutely. 440 00:18:23,636 --> 00:18:25,369 [Amanda] ...on anything that's in this basket. 441 00:18:27,307 --> 00:18:30,975 Anything can be takeout now, even alcohol and Negroni. 442 00:18:30,977 --> 00:18:33,444 It's got a really strong hint of orange, 443 00:18:33,446 --> 00:18:35,513 so I think it would be perfect for a sauce. 444 00:18:35,515 --> 00:18:36,981 Come on, man. 445 00:18:36,983 --> 00:18:39,484 So I'm making a pan-seared branzino 446 00:18:39,486 --> 00:18:42,220 with a Negroni and orange cream sauce. 447 00:18:42,222 --> 00:18:44,088 So I break down the branzino 448 00:18:44,090 --> 00:18:45,857 each skeleton and each head, 449 00:18:45,925 --> 00:18:48,025 I just throw into the pot to make a fumet, 450 00:18:48,027 --> 00:18:50,895 added my cream and Negroni. 451 00:18:50,897 --> 00:18:54,132 Round one, the mistakes I made were definitely time management, 452 00:18:54,200 --> 00:18:57,034 so I'm gonna have to knock one out of the park on this 453 00:18:57,804 --> 00:18:59,203 So, I think where all of these chefs 454 00:18:59,272 --> 00:19:00,705 - have to step up a little bit, right... - Yeah. 455 00:19:00,773 --> 00:19:02,140 Dylan, his dish had a lot of flavor, 456 00:19:02,208 --> 00:19:04,008 which is why he's here, but he needs more finesse. 457 00:19:04,076 --> 00:19:05,143 Donna needs more balance, 458 00:19:05,145 --> 00:19:07,011 her dish was a little rich and heavy. 459 00:19:07,013 --> 00:19:09,147 - [Antonia] Yeah. - And Jo needs more flavor. 460 00:19:10,083 --> 00:19:12,416 [Joseph] Come on, who scaled this? 461 00:19:12,418 --> 00:19:14,719 Going into round two, I'm going to utilize 462 00:19:14,721 --> 00:19:17,121 as many techniques as I possibly can 463 00:19:17,190 --> 00:19:20,491 in order to show a variety of flavor and depths. 464 00:19:20,493 --> 00:19:22,894 I know immediately that I want to steam the branzino, 465 00:19:22,896 --> 00:19:26,164 and this is a dish that is very, very popular among Filipinos. 466 00:19:26,166 --> 00:19:29,233 So I'm making Negroni-steamed branzino 467 00:19:29,235 --> 00:19:31,802 with kung pao chicken-brussels sprouts. 468 00:19:31,804 --> 00:19:34,172 Word. [sighs] Okay. 469 00:19:34,174 --> 00:19:37,208 Look over there at Jo, tediously picking out pin bones. 470 00:19:37,243 --> 00:19:38,409 [Amanda] For the viewer who doesn't... 471 00:19:38,411 --> 00:19:40,678 let's say, butcher fish every day, 472 00:19:40,680 --> 00:19:42,847 deboning is a time consumer. 473 00:19:42,849 --> 00:19:45,149 - [Chris] Takes forever. - Oh, I'm almost done, y'all. 474 00:19:45,151 --> 00:19:46,751 - [Amanda] I mean... - Oh! 475 00:19:46,753 --> 00:19:49,220 Oh! Joe was like, "I heard you." 476 00:19:49,255 --> 00:19:52,223 Seven minutes, deboned, filleted. Shazam! 477 00:19:52,225 --> 00:19:54,325 Donna is going to serve us whole. 478 00:19:54,327 --> 00:19:56,027 She's... It looks like she's scoring it. 479 00:19:56,029 --> 00:19:57,794 That looks like she might fry it, 480 00:19:57,864 --> 00:20:00,164 - the way she's cutting that. - Scoring it like that would mean that she's frying it. 481 00:20:00,166 --> 00:20:03,000 [Donna] I know that both Dylan and Jo are filleting their fish, 482 00:20:03,069 --> 00:20:05,903 so I decide to keep the branzino whole 483 00:20:05,939 --> 00:20:08,172 because this will help the dish stand out. 484 00:20:08,174 --> 00:20:10,107 I'm making a crispy whole branzino 485 00:20:10,109 --> 00:20:12,109 and kung pao brussels sprouts. 486 00:20:12,178 --> 00:20:15,012 I am wildly impressed with what Donna's doing. 487 00:20:15,014 --> 00:20:18,216 She is holding the branzino by its tail, 488 00:20:18,284 --> 00:20:20,651 she is smacking it unapologetically 489 00:20:20,653 --> 00:20:21,986 to get excess flour off. 490 00:20:21,988 --> 00:20:25,122 - [Amanda] Love that. - Donna is so comfortable, 491 00:20:25,158 --> 00:20:26,624 obviously with that fish. 492 00:20:28,061 --> 00:20:30,127 Twenty minutes to go chefs. 493 00:20:33,933 --> 00:20:36,767 I think kung pao chicken is such a popular takeout item, 494 00:20:36,769 --> 00:20:38,869 you can just eat it right out of the carton 495 00:20:38,905 --> 00:20:41,239 and you have this crispy, crunchy peanuts, 496 00:20:41,241 --> 00:20:43,140 you have that chicken and that sauce with 497 00:20:43,142 --> 00:20:44,942 spicy Sichuan peppers. 498 00:20:44,944 --> 00:20:47,178 I feel like it goes really well with the brussels sprouts. 499 00:20:48,848 --> 00:20:51,249 Kung pao chicken, it's like a bit sweet, 500 00:20:51,317 --> 00:20:53,184 bit spicy, so I figured it might complement 501 00:20:53,186 --> 00:20:55,253 the brussels really well. 502 00:20:55,255 --> 00:20:57,955 And then I added my sauce of maple syrup, 503 00:20:57,957 --> 00:21:00,291 sriracha, rice wine vinegar and Negroni. 504 00:21:00,359 --> 00:21:02,660 I'm an internationally trained chef, 505 00:21:02,662 --> 00:21:04,595 I have four restaurants I'm in charge of. 506 00:21:04,664 --> 00:21:06,430 I want to win because I want to bring it home 507 00:21:06,499 --> 00:21:09,166 to my team and show them that hard work pays off 508 00:21:09,168 --> 00:21:10,601 if they just keep grinding. 509 00:21:11,437 --> 00:21:13,471 Ten minutes left on the clock, chefs. 510 00:21:15,041 --> 00:21:16,807 Steaming fish is no easy task, 511 00:21:16,809 --> 00:21:18,843 but I've done this many, many, many times. 512 00:21:18,911 --> 00:21:21,112 I put the Negroni in with the fish fillet, 513 00:21:21,180 --> 00:21:25,383 soy sauce, kombu, and shallo ginger and scallion. 514 00:21:25,385 --> 00:21:28,119 And then I start cutting dow this kung pao chicken 515 00:21:28,154 --> 00:21:29,287 so that way it could cook 516 00:21:29,289 --> 00:21:30,721 with the brussels sprouts 517 00:21:30,723 --> 00:21:33,391 and lend it a nice, meaty flavor. 518 00:21:35,662 --> 00:21:38,229 [Donna] Kung pao chicken is not my to-go takeout orde 519 00:21:38,297 --> 00:21:40,097 I'm looking at this processed chicken 520 00:21:40,099 --> 00:21:43,034 and I'm very happy to see peanuts 521 00:21:43,036 --> 00:21:44,935 and a lot of hot peppers in it. 522 00:21:44,937 --> 00:21:46,169 So I'm picking out the chick 523 00:21:46,239 --> 00:21:48,973 and saute the peppers and peanuts and onions, 524 00:21:48,975 --> 00:21:51,075 and then I'm tossing that warm mixture 525 00:21:51,110 --> 00:21:53,678 over the blanched brussels sprouts leaves. 526 00:21:55,682 --> 00:21:58,416 [Dylan] I season my fillets, add some salt to the skin, 527 00:21:58,418 --> 00:22:00,217 and then I put a pot on 'em 528 00:22:00,219 --> 00:22:01,886 trying to get that crispy skin. 529 00:22:01,888 --> 00:22:05,256 [Chris] I think Dylan is trying to get a real crispy skin, 530 00:22:05,324 --> 00:22:06,424 so what he did was 531 00:22:06,426 --> 00:22:08,993 he put a, a heavy pot on top of his fish. 532 00:22:08,995 --> 00:22:10,294 [Ted] Branzino under a brick. 533 00:22:10,330 --> 00:22:13,831 Very different applications of this branzino. 534 00:22:13,899 --> 00:22:15,132 Got like filleted and pan-seared, 535 00:22:15,134 --> 00:22:16,634 you've got whole fish fried 536 00:22:16,736 --> 00:22:18,436 - and then you have steamed. - [Chris] Steamed. 537 00:22:19,005 --> 00:22:21,038 Five minutes left, chefs. 538 00:22:22,075 --> 00:22:24,008 [Joseph] I'm quartering the brussels sprouts, 539 00:22:24,010 --> 00:22:25,843 and they have the kung pao chicken with them, 540 00:22:25,845 --> 00:22:27,144 and I throw a little bit of shallot 541 00:22:27,146 --> 00:22:28,979 and a little bit of ginger in there, 542 00:22:28,981 --> 00:22:31,182 and then I deglaze with, uh, Negroni, 543 00:22:31,184 --> 00:22:33,517 soy sauce, rice vinegar vinaigrette. 544 00:22:33,553 --> 00:22:36,020 I come from a big Filipino family 545 00:22:36,088 --> 00:22:39,256 and my grandmother, she taught me my entire foundation 546 00:22:39,292 --> 00:22:41,058 for what I know about Filipino food, 547 00:22:41,127 --> 00:22:43,160 so winning would do her real proud. 548 00:22:48,000 --> 00:22:49,967 It's about time to take a sip of that Negroni. 549 00:22:49,969 --> 00:22:52,803 With the Negroni, I'm using it in a nuoc cham sauce. 550 00:22:52,805 --> 00:22:54,772 Vietnamese is one of my favorite cuisines 551 00:22:54,774 --> 00:22:56,941 and nuoc cham sauce is a Vietnamese sauce 552 00:22:57,009 --> 00:22:59,910 and it has sugar, water, fish sauce, 553 00:22:59,912 --> 00:23:01,779 a fresh lime juice garlic, 554 00:23:01,847 --> 00:23:03,447 a little bit of chili and jalapeño. 555 00:23:03,516 --> 00:23:06,117 I want to add some refreshing relief to the plate, 556 00:23:06,119 --> 00:23:07,451 so I grab cucumbers 557 00:23:07,453 --> 00:23:10,755 and I toss them in the nuoc cham for a quick marinade. 558 00:23:10,757 --> 00:23:12,390 [Ted] Two-minute warning, chefs. 559 00:23:14,927 --> 00:23:18,129 It's definitely crunch time, so I just started 560 00:23:18,131 --> 00:23:20,731 frantically trying to pose my dish and get it on the plate. 561 00:23:20,733 --> 00:23:22,233 [Ted] One minute, chefs. 562 00:23:22,268 --> 00:23:25,136 Finish off. Make sure you have all four ingredients. 563 00:23:25,138 --> 00:23:27,104 [Donna] So I pull my fish out of the fryer and they're looking good. 564 00:23:27,106 --> 00:23:28,606 Very excited. 565 00:23:28,608 --> 00:23:32,109 I look to my left and I see Donna has this beautiful, whole fish 566 00:23:32,111 --> 00:23:35,112 that's been deep fried and I'm thinking, "Oh, geez. 567 00:23:35,114 --> 00:23:37,047 Power through to the end chefs. 568 00:23:37,083 --> 00:23:39,917 Ten, nine, eight... 569 00:23:39,919 --> 00:23:41,485 - This is very, very hot. - [Ted] ...seven... 570 00:23:41,554 --> 00:23:43,554 six, five, 571 00:23:43,890 --> 00:23:46,056 four, three, 572 00:23:46,058 --> 00:23:47,324 - two... - [Antonia] Oh, my God. 573 00:23:47,360 --> 00:23:48,826 [Ted] ...one. 574 00:23:48,828 --> 00:23:50,327 - Time's up. - [Antonia] Whoo! 575 00:23:51,097 --> 00:23:54,331 They did a good job this round. 576 00:23:54,333 --> 00:23:56,801 [Joseph] Cheers, y'all. 577 00:23:56,836 --> 00:23:57,935 Whoo! 578 00:23:58,003 --> 00:24:00,805 I feel pumped up, like I can do this all day, 579 00:24:00,807 --> 00:24:02,106 but there's a lot on the line, you know, 580 00:24:02,108 --> 00:24:05,476 there's $10,000 and a reputation, so that's a lot. 581 00:24:05,478 --> 00:24:08,212 Let me tell you, man, that, that time goes fast. 582 00:24:08,280 --> 00:24:09,380 I'm feeling nervous. 583 00:24:09,382 --> 00:24:12,149 Dylan's and Donna's plate, both look gorgeous, 584 00:24:12,151 --> 00:24:14,218 but hopefully I could get on to the next round. 585 00:24:23,196 --> 00:24:25,262 Chefs, in the entree basket, you found 586 00:24:25,264 --> 00:24:26,964 kung pao chicken, 587 00:24:26,966 --> 00:24:28,232 brussels sprouts, 588 00:24:28,234 --> 00:24:29,366 whole branzino 589 00:24:29,368 --> 00:24:31,635 and a Negroni to-go. 590 00:24:31,704 --> 00:24:33,370 Chef Donna, please tell us about your entree. 591 00:24:33,439 --> 00:24:36,340 What I've made for you is a crispy whole branzino 592 00:24:36,342 --> 00:24:38,609 and kung pao brussels sprouts. 593 00:24:38,678 --> 00:24:40,177 It's gonna be a little bit spicy, 594 00:24:40,179 --> 00:24:43,180 so the intent is to pour the sauce over the fish. 595 00:24:46,819 --> 00:24:48,686 Chef Donna, I think that the dish is 596 00:24:48,754 --> 00:24:51,822 not only visually stunning, but it's delicious. 597 00:24:51,891 --> 00:24:53,724 The freshness from the cucumbers are phenomenal 598 00:24:53,759 --> 00:24:55,993 and there's a great amount of heat that works so well. 599 00:24:55,995 --> 00:24:57,862 I love this dish, that's all I have to say. 600 00:24:57,864 --> 00:24:59,129 I want to put it in to-go bag. 601 00:24:59,131 --> 00:25:01,165 Can I have this to-go? 602 00:25:02,201 --> 00:25:05,769 I don't think we've ever seen a whole fish fried on Chopped, 603 00:25:05,771 --> 00:25:07,805 so it's a historical moment 604 00:25:07,873 --> 00:25:10,608 It's really beautiful and it's very brave. 605 00:25:10,676 --> 00:25:12,443 - This is really good. - [Donna] Thank you. 606 00:25:12,445 --> 00:25:15,179 [Chris] I mean, the way the fish just falls away from the bones, 607 00:25:15,181 --> 00:25:16,947 it's crispy on the outside. 608 00:25:16,983 --> 00:25:19,049 I love the brussels sprouts, the sauce is perfect, 609 00:25:19,051 --> 00:25:21,385 although you definitely need salt, definitely need salt. 610 00:25:21,387 --> 00:25:23,087 But I think it's really good. 611 00:25:23,089 --> 00:25:24,255 Thank you, chef. 612 00:25:24,257 --> 00:25:25,489 Thank you, Chef Donna. 613 00:25:25,524 --> 00:25:26,991 Next up is Chef Jo. 614 00:25:27,059 --> 00:25:29,593 So we have a, uh, Negroni-steamed branzino 615 00:25:29,595 --> 00:25:30,895 paired with Negroni 616 00:25:30,963 --> 00:25:33,898 and soy glazed seared brussels sprouts 617 00:25:33,900 --> 00:25:35,165 with sliced kung pao chicken. 618 00:25:35,167 --> 00:25:36,700 Who inspired you to start cooking? 619 00:25:36,702 --> 00:25:38,702 My grandmother has a large play in that. 620 00:25:38,704 --> 00:25:40,270 She taught me recipes when I was a little kid, 621 00:25:40,339 --> 00:25:42,907 when I was growing up, she would actually, like physically show me things. 622 00:25:42,909 --> 00:25:45,175 - She's 101 years old and still kicked... - [Antonia] Stop it. 623 00:25:45,177 --> 00:25:46,911 - [Amanda and Ted] Wow! - Stop. 624 00:25:46,913 --> 00:25:49,947 The fish is so beautifully cooked, 625 00:25:49,949 --> 00:25:52,249 and I ate my entire piece of fish just because I was like, 626 00:25:52,251 --> 00:25:54,151 "Let me find a bone." There are none. 627 00:25:54,153 --> 00:25:58,522 Your skills in filleting, I mean, were impeccable. 628 00:25:59,926 --> 00:26:02,359 I loved that you steamed this fish with the Negroni. 629 00:26:02,394 --> 00:26:03,561 It's perfectly cooked. 630 00:26:03,563 --> 00:26:05,829 The brussels sprouts are caramelized beautifully, 631 00:26:05,831 --> 00:26:09,066 but I kind of wish you hadn't served the chicken. 632 00:26:09,068 --> 00:26:11,936 You gave us a beautiful, steamed piece of fish 633 00:26:11,971 --> 00:26:14,939 that it's just highlighting just how not fresh 634 00:26:14,941 --> 00:26:17,875 and full of sodium and nitrates that the kung pao chicken is. 635 00:26:17,877 --> 00:26:19,376 I wish you would just use the peanuts, 636 00:26:19,378 --> 00:26:20,911 maybe some of the chilies, 637 00:26:20,980 --> 00:26:22,680 left the chicken alone. 638 00:26:22,682 --> 00:26:25,015 For me, it was about ratio, right? 639 00:26:25,017 --> 00:26:27,318 So, you have a lot of brussels sprouts 640 00:26:27,386 --> 00:26:31,021 on Antonia's plate and then a little bit of the chicken. 641 00:26:31,023 --> 00:26:32,456 I have big pieces of chicken, 642 00:26:32,458 --> 00:26:33,857 Chris is somewhere in the middle. 643 00:26:33,859 --> 00:26:35,192 It's a little Goldilocks here. 644 00:26:35,194 --> 00:26:37,361 So just be careful, details matter. 645 00:26:37,897 --> 00:26:39,096 Thank you, Chef Jo. 646 00:26:39,164 --> 00:26:40,197 Finally, Chef Dylan. 647 00:26:40,199 --> 00:26:42,866 So today I prepared a pan-seared branzino 648 00:26:42,868 --> 00:26:45,102 with a shredded brussels and kung pao 649 00:26:45,104 --> 00:26:46,971 sweet and spicy salad 650 00:26:46,973 --> 00:26:50,307 with a orange and Negroni cream. 651 00:26:54,680 --> 00:26:55,946 [Antonia] I love the application 652 00:26:55,948 --> 00:26:57,681 of the brussels sprouts here just 'cause they're fried. 653 00:26:57,683 --> 00:26:59,550 I'm like a sucker for fried brussels sprouts. 654 00:26:59,552 --> 00:27:01,051 That was a huge win. 655 00:27:01,053 --> 00:27:03,520 Uh, the issue that I think is actually the fish. 656 00:27:03,522 --> 00:27:05,356 When you go and take that risk of being like, 657 00:27:05,424 --> 00:27:07,891 I'm leaving the skin on and I'm gonna saute this, 658 00:27:07,893 --> 00:27:09,960 where I'm expecting like a crispy skin. 659 00:27:10,262 --> 00:27:12,830 But it was soft, it was rubbery. 660 00:27:12,898 --> 00:27:14,198 Um, can you talk to me about the sauce? 661 00:27:14,266 --> 00:27:16,066 So I did a shallots, garlic, 662 00:27:16,068 --> 00:27:18,335 and then I flambeed the Negroni 663 00:27:18,337 --> 00:27:20,170 and added those fish bones. 664 00:27:20,172 --> 00:27:21,705 And then you also put the Negroni 665 00:27:21,707 --> 00:27:24,842 - in with the Brussels and the kung pao? - A little bit. Yes. 666 00:27:24,910 --> 00:27:27,044 I love that you used it in multiple places. 667 00:27:27,046 --> 00:27:28,879 The creativity was there, but I think 668 00:27:28,881 --> 00:27:30,080 you could have pulled back a little 669 00:27:30,149 --> 00:27:32,683 'cause it's so cloyingly sweet. 670 00:27:33,152 --> 00:27:35,185 But in this case, 671 00:27:35,254 --> 00:27:37,021 I think this kung pao chicken 672 00:27:37,023 --> 00:27:38,989 actually is working with this piece of fish. 673 00:27:38,991 --> 00:27:40,891 You have somehow kind of 674 00:27:40,893 --> 00:27:42,459 awakened that takeout food, 675 00:27:42,461 --> 00:27:44,028 given it a little bit more depth. 676 00:27:45,631 --> 00:27:47,598 All right. Thanks, chefs. 677 00:27:49,969 --> 00:27:52,636 [Dylan] The judges said that my dish was too sweet, 678 00:27:52,705 --> 00:27:54,638 but I should stay in because with each dish, 679 00:27:54,707 --> 00:27:56,340 I'm getting better and better. 680 00:27:57,276 --> 00:27:59,743 [Joseph] The judges' issue was with the kung pao chicke 681 00:27:59,745 --> 00:28:01,245 so I, I really wish I had taken 682 00:28:01,247 --> 00:28:03,781 that extra half second to cut it down better, 683 00:28:03,783 --> 00:28:05,849 but I think that I have plenty to show 684 00:28:05,851 --> 00:28:07,451 and that's why I should go on to dessert. 685 00:28:23,102 --> 00:28:26,003 Whose dish is on the chopping block? 686 00:28:36,449 --> 00:28:38,315 Chef Dylan, you've been chopped. 687 00:28:38,383 --> 00:28:40,350 Judges? 688 00:28:40,352 --> 00:28:43,087 Chef Dylan, the Negroni being as sweet as it is, 689 00:28:43,089 --> 00:28:45,422 and the sauce, really took over 690 00:28:45,458 --> 00:28:48,625 and we were really expecting a crispy skin on that fish. 691 00:28:48,627 --> 00:28:50,394 And so we had to chop you. 692 00:28:50,396 --> 00:28:52,229 All right. Thank you, guys. 693 00:28:52,732 --> 00:28:54,031 Be well. 694 00:28:56,202 --> 00:28:57,868 [Dylan] It's a bummer, for sure. 695 00:28:57,870 --> 00:28:59,436 I wish I could have held my hand up high 696 00:28:59,438 --> 00:29:01,138 and walked out the champion, 697 00:29:01,206 --> 00:29:02,639 but it didn't happen today. 698 00:29:09,014 --> 00:29:10,347 [Ted] Chef Donna, Chef Jo, 699 00:29:10,415 --> 00:29:12,182 you made it all the way to the last round 700 00:29:12,251 --> 00:29:13,617 of our takeout takedown. 701 00:29:13,685 --> 00:29:15,452 You'll be creating desserts 702 00:29:15,454 --> 00:29:17,488 from whatever is in these. 703 00:29:22,228 --> 00:29:23,961 Please open your baskets. 704 00:29:25,498 --> 00:29:27,364 [chuckles and inhales sharply] Okay. 705 00:29:27,432 --> 00:29:29,933 - [Ted] Your sweet to-go creations... - Mmm. 706 00:29:30,002 --> 00:29:32,436 [Ted] ...must include a donut tower. 707 00:29:33,105 --> 00:29:35,606 We got donuts, a lot of donuts. 708 00:29:36,275 --> 00:29:37,508 [Ted] Oranges... 709 00:29:39,278 --> 00:29:40,410 baked apple pie... 710 00:29:40,446 --> 00:29:41,979 [Donna] Apple pie! 711 00:29:42,047 --> 00:29:43,280 [Ted] From the Clown. 712 00:29:43,282 --> 00:29:45,249 and creme brulee bubble tea. 713 00:29:45,251 --> 00:29:46,617 Um, bubble tea. 714 00:29:46,685 --> 00:29:47,718 Oh, that's bubble tea? 715 00:29:47,720 --> 00:29:50,053 Can I just have this? 716 00:29:50,088 --> 00:29:52,456 I just want to eat everything here, I don't want to cook with it. 717 00:29:52,524 --> 00:29:54,291 [Ted] Once more, 30 minutes 718 00:29:55,795 --> 00:29:56,827 Clock starts now. 719 00:29:56,829 --> 00:29:58,428 - Whoo! - [Amanda] Oh, come on, chefs. 720 00:29:58,430 --> 00:29:59,830 - [Antonia] Get it, chefs. - [Chris] Third round, 721 00:29:59,898 --> 00:30:02,032 - takeout style. - [indistinct] 722 00:30:05,671 --> 00:30:08,639 Judges, desserts at a restaurant can feel special, 723 00:30:08,707 --> 00:30:11,708 but there's also something nice about a to-go dessert 724 00:30:11,710 --> 00:30:13,777 without even lifting a finger. 725 00:30:13,779 --> 00:30:15,913 - It's like my dirty secret, Ted. - [Amanda laughs] 726 00:30:15,915 --> 00:30:18,348 Just in my pajamas, on the couch, right? 727 00:30:18,350 --> 00:30:20,017 With a entire box of donuts. 728 00:30:20,019 --> 00:30:21,785 Well, at least you're wearing your pajamas. 729 00:30:21,821 --> 00:30:22,953 At least I'm wearing something stretchy 730 00:30:23,021 --> 00:30:25,055 as I eat an entire box of donuts. 731 00:30:25,057 --> 00:30:27,424 You're committing to getting takeout dessert, 732 00:30:27,426 --> 00:30:29,726 - you want it to be over-the-top. - [Antonia] Absolutely. 733 00:30:29,728 --> 00:30:31,028 You want it to be ooey-gooey. 734 00:30:31,030 --> 00:30:33,197 It's obviously satisfying a craving that you have. 735 00:30:33,199 --> 00:30:35,999 I want it to be decadent, I want it to be raunchy, 736 00:30:36,001 --> 00:30:39,837 - and I want to need a shower afterwards. - [Amanda laughs] 737 00:30:39,839 --> 00:30:42,039 [Joseph] Takeout dessert, it's great because you can eat at home 738 00:30:42,107 --> 00:30:43,307 in your underwear if you wanted to. 739 00:30:43,309 --> 00:30:45,609 Thinking of how am I gonna use these donuts, 740 00:30:45,711 --> 00:30:48,378 these already perfect vessels of flavor, 741 00:30:48,380 --> 00:30:51,348 and I... I figure, okay, maybe I can make 742 00:30:51,350 --> 00:30:52,649 a crepe batter out of it. 743 00:30:52,651 --> 00:30:54,284 I'm making a crepe cake 744 00:30:54,286 --> 00:30:56,486 with orange-bubble tea reduction. 745 00:30:56,488 --> 00:30:57,955 I love bubble tea. 746 00:30:57,990 --> 00:30:59,423 Oh, it's pretty good. 747 00:30:59,458 --> 00:31:01,959 It's typically sweetened tea with milk, 748 00:31:01,994 --> 00:31:03,827 and at the bottom are tapioca pearls 749 00:31:03,829 --> 00:31:05,329 that have been marinating in simple syrup. 750 00:31:05,331 --> 00:31:09,066 I'm gonna steep the orange rind in this bubble tea liquid. 751 00:31:09,068 --> 00:31:12,669 I throw the apple pie in there to steep as well. 752 00:31:12,671 --> 00:31:15,639 Winning this competition would mean a lot to me. 753 00:31:15,707 --> 00:31:18,775 Filipinos have very, very little representation 754 00:31:18,777 --> 00:31:20,177 in the food scene. 755 00:31:20,179 --> 00:31:22,079 I'm very happy to just be representing, 756 00:31:22,081 --> 00:31:25,048 but also like, every, like, young Filipino watching this 757 00:31:25,050 --> 00:31:28,018 winning would be like an extra icing on the cake. 758 00:31:30,122 --> 00:31:33,223 Apple pie filling. 759 00:31:33,225 --> 00:31:36,360 Dessert round, it's really nerve wracking. 760 00:31:36,428 --> 00:31:38,962 I'm competing not just for me, but I'm competing for my team 761 00:31:38,964 --> 00:31:40,831 and winning is the only thin on my mind. 762 00:31:40,833 --> 00:31:43,033 Small strainer, small strainer. 763 00:31:43,035 --> 00:31:45,869 I'm making a layered sponge cake because my goal here is 764 00:31:45,871 --> 00:31:49,072 to take these not so great takeout ingredients 765 00:31:49,074 --> 00:31:52,142 and turn them into an elevated, more sophisticated dessert. 766 00:31:52,177 --> 00:31:54,244 I'm making a layered sponge cake 767 00:31:54,246 --> 00:31:56,413 and a creme brulee bubble tea 768 00:31:56,448 --> 00:31:57,780 from creme anglaise. 769 00:31:57,782 --> 00:32:00,884 It's really hard to bake a substantial cake in 30 minutes, 770 00:32:00,953 --> 00:32:03,086 so I pour it out really thi 771 00:32:03,088 --> 00:32:05,222 so that it'll cook really quickly. 772 00:32:05,991 --> 00:32:08,358 Less than 20 minutes on the clock, chefs. 773 00:32:10,696 --> 00:32:13,430 [Joseph] I'm making whipped cream. 774 00:32:13,432 --> 00:32:17,434 I grab the sweetened condensed milk to add into the heavy cream. 775 00:32:17,436 --> 00:32:19,836 That would probably add a nice layer of sweetness, 776 00:32:19,838 --> 00:32:23,540 and then my plan is to make a crepe batter out of these donuts. 777 00:32:24,843 --> 00:32:27,678 I chop them up and put them in the food processor. 778 00:32:27,680 --> 00:32:31,214 The plan is to add them to my orange-bubble tea reduction. 779 00:32:32,017 --> 00:32:33,984 Ten minutes left on the clock, chefs. 780 00:32:36,422 --> 00:32:38,455 You know, I think all of these things 781 00:32:38,457 --> 00:32:40,257 are the ultimate takeout desserts, 782 00:32:40,325 --> 00:32:43,226 like the baked apple pie 783 00:32:43,295 --> 00:32:46,063 that you get from fast-food restaurants. 784 00:32:46,732 --> 00:32:48,065 [Antonia] Donut tower. 785 00:32:48,067 --> 00:32:50,334 The challenge in this basket is counteracting the sweetness 786 00:32:50,336 --> 00:32:52,836 of these donuts in and of themselves are extremely sweet. 787 00:32:52,838 --> 00:32:55,238 The apple pie, artificially sweet. 788 00:32:55,307 --> 00:32:58,208 The orange is the only fresh ingredient in the basket. 789 00:32:59,111 --> 00:33:01,078 [Donna] This basket is really challenging 790 00:33:01,080 --> 00:33:04,181 as a result of how much sugar is in this one basket. 791 00:33:04,249 --> 00:33:05,782 But I'm excited to see oranges 792 00:33:05,784 --> 00:33:07,651 because they are a fresh ingredient 793 00:33:07,653 --> 00:33:10,420 and I decided to make orange yogurt whip. 794 00:33:10,422 --> 00:33:13,090 I'm hoping that the Greek yogurt will cut some of that sweetness. 795 00:33:13,092 --> 00:33:15,592 And I cut open the apple pie I scoop out the filling 796 00:33:15,660 --> 00:33:18,962 and then I'm putting it into that orange whip. 797 00:33:18,997 --> 00:33:21,665 And then I'm hoping that these donuts will add texture to this dessert, 798 00:33:21,667 --> 00:33:23,066 so I just cut them up 799 00:33:23,068 --> 00:33:25,802 and then put them in the deep fryer. 800 00:33:25,804 --> 00:33:28,071 Behind, behind, behind, behind. 801 00:33:28,073 --> 00:33:29,639 Less than five minutes to go, chefs, 802 00:33:29,641 --> 00:33:30,874 got to get this finished up. 803 00:33:32,111 --> 00:33:34,044 [Joseph] So my plan was to make a crepe batter 804 00:33:34,046 --> 00:33:35,812 out of all of these ingredients. 805 00:33:35,881 --> 00:33:37,981 I add the... the bubble tea cardamom, 806 00:33:37,983 --> 00:33:41,385 orange liquid into the donut mash. 807 00:33:41,453 --> 00:33:43,987 I... I want to know what Jo is doing on his station 808 00:33:43,989 --> 00:33:45,756 because those were once donuts 809 00:33:45,824 --> 00:33:47,958 and it's now just like a paste. 810 00:33:48,727 --> 00:33:51,228 [Joseph] I'm having a technical difficulty, 811 00:33:51,296 --> 00:33:54,965 but I notice that the donut's very, very pasty 812 00:33:54,967 --> 00:33:56,333 What the [bleep] am I going to do? 813 00:33:56,335 --> 00:33:57,968 Um... 814 00:33:58,036 --> 00:34:02,072 I'm very, very unsure of what I am doing here. 815 00:34:13,085 --> 00:34:16,253 I... I want to know what Jo is doing on his station because 816 00:34:16,255 --> 00:34:19,322 those were once donuts and it's now just like a paste. 817 00:34:19,324 --> 00:34:21,858 I look at this mass and I'm thinking, 818 00:34:21,860 --> 00:34:23,860 there's no way that this is going to be a crepe batter. 819 00:34:23,929 --> 00:34:24,961 I got to do something to recover 820 00:34:24,963 --> 00:34:26,963 what I'm doing, so I separate eggs 821 00:34:26,965 --> 00:34:29,833 and I put just the yolks in and I put it back on the sto 822 00:34:29,835 --> 00:34:31,802 to cook down in the hopes that I can mak 823 00:34:31,870 --> 00:34:33,970 like a, a pastry cream donut sandwich. 824 00:34:33,972 --> 00:34:35,672 - Chef Jo. - [Joseph] Oui. 825 00:34:35,674 --> 00:34:38,008 - [Antonia] Give me the good, the bad, the ugly. - [Joseph chuckles] 826 00:34:38,076 --> 00:34:41,011 -[Joseph] Um... I don't even know. -[Antonia laughs] 827 00:34:41,013 --> 00:34:45,115 Um, yeah, well, I'm making a donut-flavored thing 828 00:34:45,117 --> 00:34:47,918 to go in between donuts, so make of that information what you will. 829 00:34:47,920 --> 00:34:50,053 - That's the concern. - It's a small concern. 830 00:34:50,089 --> 00:34:52,189 [Ted] Chefs, less than two minutes to go. 831 00:34:52,224 --> 00:34:53,824 [Donna] I'm gonna use the creme brulee bubble tea 832 00:34:53,826 --> 00:34:55,025 to make a creme anglaise. 833 00:34:55,027 --> 00:34:58,195 I'm slowly pouring it over my egg yolks to temper it. 834 00:34:58,197 --> 00:34:59,963 But as I'm whisking, I'm realizing 835 00:34:59,965 --> 00:35:02,332 that it's not thickening the way that I want it to. 836 00:35:03,702 --> 00:35:05,902 Donna is trying to make a creme anglaise with the bubble tea, 837 00:35:05,904 --> 00:35:09,139 but it's not working and there's only less than a minute and a half left. 838 00:35:09,174 --> 00:35:11,007 Okay, anything you're doing needs to be done 839 00:35:11,009 --> 00:35:12,776 and going on the plate. 840 00:35:12,778 --> 00:35:15,078 I'm starting to freak out. Like, now you're in the championship round 841 00:35:15,080 --> 00:35:16,847 and there is no room for error. 842 00:35:16,849 --> 00:35:18,048 So I grab some heavy cream 843 00:35:18,050 --> 00:35:19,382 and I'm hoping that the heavy cream 844 00:35:19,384 --> 00:35:20,851 is going to thicken the sauc 845 00:35:20,853 --> 00:35:22,252 [Ted] One minute, chefs. 846 00:35:22,254 --> 00:35:24,921 [Joseph] I add apple pie filling to the whipped crea 847 00:35:24,923 --> 00:35:27,891 and then I start spooning the donut thing 848 00:35:27,959 --> 00:35:29,426 on top of the toasted donut 849 00:35:29,428 --> 00:35:31,061 and hope for the best. 850 00:35:31,063 --> 00:35:32,162 [Ted] 30 seconds. 851 00:35:32,164 --> 00:35:33,897 [Donna] I'm feeling very concerned. 852 00:35:33,965 --> 00:35:36,066 My sauce definitely does not have the texture that I want, 853 00:35:36,068 --> 00:35:38,135 but at this point I have to get it on the plate. 854 00:35:39,571 --> 00:35:42,339 [Ted] Final seconds of the final round, chefs. 855 00:35:42,341 --> 00:35:44,307 Ten, nine, 856 00:35:44,543 --> 00:35:46,543 eight, seven, 857 00:35:46,578 --> 00:35:48,945 six, five, 858 00:35:49,148 --> 00:35:51,281 four, three, 859 00:35:51,349 --> 00:35:53,250 two, one. 860 00:35:53,318 --> 00:35:54,484 Time's up. 861 00:35:54,553 --> 00:35:56,153 [judges clapping] 862 00:35:56,955 --> 00:35:58,155 [Joseph] It's okay. 863 00:35:58,524 --> 00:35:59,623 Oh, my God. 864 00:35:59,691 --> 00:36:01,258 I'm not feeling great about my dessert, 865 00:36:01,326 --> 00:36:02,459 and Donna baked a cake. 866 00:36:02,527 --> 00:36:03,994 Donna baked a cake in 30 minutes, 867 00:36:03,996 --> 00:36:07,731 and I have created this abomination. 868 00:36:07,733 --> 00:36:10,233 [Donna] The creme anglaise I not as thick as that I... 869 00:36:10,235 --> 00:36:13,003 as I would like it to be, but I look at Jo's dish 870 00:36:13,005 --> 00:36:15,005 and all I see is a donut. 871 00:36:15,207 --> 00:36:16,406 [grunts] 872 00:36:22,214 --> 00:36:24,047 [Ted] Chef Jo, Chef Donna, 873 00:36:24,115 --> 00:36:27,017 your final basket contained a donut tower, 874 00:36:27,286 --> 00:36:28,351 oranges, 875 00:36:28,353 --> 00:36:29,953 baked apple pie, 876 00:36:30,021 --> 00:36:32,222 and creme brulee bubble tea 877 00:36:32,224 --> 00:36:34,758 Chef Donna, please tell us about your dessert. 878 00:36:34,826 --> 00:36:39,029 I've prepared a sponge cake with crispy donut, 879 00:36:39,031 --> 00:36:40,964 pistachio and orange yogurt whip, 880 00:36:40,999 --> 00:36:43,133 with a bubble tea creme brulee sauce. 881 00:36:45,871 --> 00:36:49,172 So the sponge cake I'm actually, hyper impressed with. 882 00:36:49,241 --> 00:36:51,341 The texture is light, it's airy, 883 00:36:51,343 --> 00:36:53,910 and I think the trick to what this basket had 884 00:36:53,912 --> 00:36:56,613 is that there were so many very sweet elements to it, 885 00:36:56,715 --> 00:36:59,349 and you navigated around them really well. 886 00:36:59,351 --> 00:37:01,918 The texture of the donut's great, but what is... 887 00:37:01,920 --> 00:37:03,954 this happening with the sauce? 888 00:37:03,956 --> 00:37:06,022 - My goal was to get a creme anglaise... - [Amanda] Okay. 889 00:37:06,024 --> 00:37:08,024 and the creme brulee bubble tea, 890 00:37:08,026 --> 00:37:10,260 I assumed, had quite a bit of cream in it, 891 00:37:10,328 --> 00:37:13,663 but I think though, what it more had was sugar water in it... 892 00:37:13,665 --> 00:37:16,866 - Mmm-hmm. - and so, that thickening, it never happened. 893 00:37:16,868 --> 00:37:19,836 The biggest issue right now is this very sort of raw, 894 00:37:19,838 --> 00:37:22,539 egg yolk-flavored creme anglaise. 895 00:37:23,075 --> 00:37:24,207 How did you use the apple pie? 896 00:37:24,209 --> 00:37:27,310 The apple pie is in the orange whip layer. 897 00:37:28,113 --> 00:37:30,847 - Did you get any pieces? - No. 898 00:37:30,849 --> 00:37:33,283 Definitely have donut and pistachio, which I like. 899 00:37:33,285 --> 00:37:35,318 I don't think I got a single piece of apple, 900 00:37:35,320 --> 00:37:37,020 and that's really a big issue. 901 00:37:38,156 --> 00:37:39,322 Thank you, Chef Donna. 902 00:37:39,324 --> 00:37:41,024 Finally, Chef Jo. 903 00:37:41,026 --> 00:37:44,294 Uh, so I stuffed a donut into a donut. 904 00:37:44,362 --> 00:37:47,731 [chuckles] It's a donut apple pie 905 00:37:47,799 --> 00:37:50,233 and bubble tea donut sandwich. 906 00:37:54,840 --> 00:37:58,174 The filling of this donut sandwich is very thick and rich, 907 00:37:58,176 --> 00:38:01,044 and you'd really went to town, like donut squared. 908 00:38:01,046 --> 00:38:03,213 - Yeah. - All the donut flavor, the glazy part, 909 00:38:03,215 --> 00:38:05,915 the greasy part, the fatty part, all of it. 910 00:38:05,984 --> 00:38:08,018 I tried to pack in as much donut as you could 911 00:38:08,086 --> 00:38:09,486 - per square inch. - [Amanda] Okay. 912 00:38:09,488 --> 00:38:11,187 Well, you did it. 913 00:38:11,189 --> 00:38:13,657 My fellow judges and I were discussing earlier, 914 00:38:13,659 --> 00:38:16,192 like what we expected from this round, and I said, 915 00:38:16,261 --> 00:38:18,328 "I want this to be decadent, 916 00:38:18,396 --> 00:38:19,963 raunchy and I want to need 917 00:38:19,965 --> 00:38:22,032 to take a shower afterwards." 918 00:38:22,034 --> 00:38:24,934 - And you've hit all three of those things. - [Amanda] You got it. 919 00:38:24,970 --> 00:38:27,937 - [Joseph chuckles] - But it is just so unbelievably sweet. 920 00:38:29,007 --> 00:38:31,141 I mean, it's so easy to sit here 921 00:38:31,209 --> 00:38:33,076 and tell you what you should have done, 922 00:38:33,078 --> 00:38:34,477 but what you should have done... 923 00:38:34,479 --> 00:38:35,645 [Amanda and Joseph laugh] 924 00:38:35,647 --> 00:38:37,180 [Chris] ...is brought some coffee into this. 925 00:38:37,182 --> 00:38:40,150 I think if you had brought in some coffee into this donut puree 926 00:38:40,152 --> 00:38:42,152 and now you've got a play on "coffee and donuts." 927 00:38:42,187 --> 00:38:44,187 I just think that there were opportunities 928 00:38:44,189 --> 00:38:45,922 to make it a little bit more inspired 929 00:38:45,924 --> 00:38:47,857 than what was just in the basket. 930 00:38:47,926 --> 00:38:49,359 All right. Thank you, chefs. 931 00:38:54,132 --> 00:38:56,833 Judges, the goal was to elevate takeout food, 932 00:38:56,835 --> 00:38:58,635 did these chefs do that? 933 00:38:58,703 --> 00:39:01,037 I think they both embraced the theme really well. 934 00:39:01,106 --> 00:39:02,906 Yeah, I mean, in that second round 935 00:39:02,974 --> 00:39:05,608 - there were some memorable successes. - [Amanda] Yeah. 936 00:39:05,677 --> 00:39:08,712 - [Antonia] Specifically, Chef Donna's fried fish. - [Amanda] Yes. 937 00:39:08,747 --> 00:39:10,213 That was a standout for me today. 938 00:39:10,281 --> 00:39:13,116 That goes down in my book as one of the best dishes I've ever had, 939 00:39:13,118 --> 00:39:15,251 - ever, on Chopped. - [Antonia] Wow. 940 00:39:15,253 --> 00:39:17,887 - Um, but she left out so much is a big thing. - [Antonio] Right. 941 00:39:17,889 --> 00:39:19,456 That is kind of a big thing. 942 00:39:19,557 --> 00:39:21,291 [Antonia] Chef Jo, I thought it was so smart 943 00:39:21,293 --> 00:39:22,992 - to steam that branzino. - [Amanda] Yeah. 944 00:39:22,994 --> 00:39:24,761 And it was perfectly steamed. 945 00:39:24,763 --> 00:39:26,796 But he decided to use the chicken 946 00:39:26,798 --> 00:39:28,164 - from the kung pao chicken... - [Antonia chuckles] 947 00:39:28,166 --> 00:39:29,833 - which was so far away... - [Antonia] I know. 948 00:39:29,835 --> 00:39:32,102 from that perfectly immaculate, 949 00:39:32,104 --> 00:39:34,771 - delicate steamed fish. - [Antonia] I know. 950 00:39:34,773 --> 00:39:36,773 I felt that, in the first round, 951 00:39:36,775 --> 00:39:39,309 Chef Jo's broccoli rabe was cooked really, really well, 952 00:39:39,377 --> 00:39:41,845 and it was a perfect accompaniment with the rest of his dish. 953 00:39:41,847 --> 00:39:44,714 He'd ended up making something that tasted comforting, 954 00:39:44,783 --> 00:39:47,317 didn't have enough flavor, though. 955 00:39:47,319 --> 00:39:50,687 [Antonia] Chef Donna's dish I thought from a concept standpoint, 956 00:39:50,755 --> 00:39:54,190 it really hit all the levels of like an elevated takeout dish. 957 00:39:54,259 --> 00:39:56,826 Did I think the broccoli rabe needed to be cut down 958 00:39:56,828 --> 00:39:57,993 so it was easier to eat? 959 00:39:57,995 --> 00:40:00,029 Yeah, there was a lot of finesse that she needed. 960 00:40:00,031 --> 00:40:02,365 The dessert, though, I don't... I don't even think I can talk about it. 961 00:40:02,367 --> 00:40:05,034 I... I might figure out how to make 962 00:40:05,036 --> 00:40:07,370 donut pastry cream in my future. 963 00:40:07,372 --> 00:40:09,773 Was actually good, there was just so much sugar. 964 00:40:09,775 --> 00:40:12,442 - Yeah. - [Antonia] Chef Donna's dessert, 965 00:40:12,444 --> 00:40:16,179 the left side of the plate, the sponge cake, incredible. 966 00:40:16,181 --> 00:40:18,181 And then all of a sudden, the other side of the plate 967 00:40:18,183 --> 00:40:20,016 with that bubble tea... 968 00:40:20,018 --> 00:40:21,818 - Anglaise. - Anglaise. 969 00:40:21,820 --> 00:40:23,253 Non glaze. 970 00:40:23,321 --> 00:40:25,388 Honestly, it felt like an uncooked hollandaise. 971 00:40:25,390 --> 00:40:27,023 That's right. 972 00:40:33,098 --> 00:40:35,265 The desert round really just kicked my ass, 973 00:40:35,333 --> 00:40:38,001 but I really hope that my overall performance 974 00:40:38,003 --> 00:40:41,337 is enough to get me to win. 975 00:40:41,339 --> 00:40:44,073 I'm feeling nervous, but I think that I do deserve to win 976 00:40:44,142 --> 00:40:46,142 because I executed on every course 977 00:40:46,178 --> 00:40:49,179 and I think I might be the next Chopped Champion. 978 00:40:59,925 --> 00:41:01,925 [Ted] Chef Jo, you've been chopped. 979 00:41:01,960 --> 00:41:03,159 Judges. 980 00:41:03,228 --> 00:41:05,361 Chef Jo, in the first round, 981 00:41:05,363 --> 00:41:08,364 the ground turkey just didn't have enough flavor. 982 00:41:08,433 --> 00:41:10,800 In the dessert round, the donut paste 983 00:41:10,802 --> 00:41:12,902 on the inside of the donut sandwich 984 00:41:12,971 --> 00:41:15,071 was just too rich and heavy 985 00:41:15,073 --> 00:41:17,307 and so we had to chop you. 986 00:41:17,375 --> 00:41:18,675 I understand. 987 00:41:18,677 --> 00:41:19,943 Congratulations. 988 00:41:19,945 --> 00:41:21,177 - [judges clapping] - [judges] Thanks, chef. 989 00:41:21,179 --> 00:41:22,412 [Amanda] Thank you. 990 00:41:22,447 --> 00:41:24,147 [Joseph] Nobody comes to anything to lose, 991 00:41:24,149 --> 00:41:26,816 but I'm like, really, really happy for Chef Donna, 992 00:41:26,885 --> 00:41:29,285 and I am definitely proud of my performance. 993 00:41:30,622 --> 00:41:32,655 [Ted] And that means, Chef Donna Lee, 994 00:41:32,657 --> 00:41:34,791 you are the Chopped Champion, 995 00:41:34,793 --> 00:41:37,026 and your prize, $10,000. 996 00:41:37,028 --> 00:41:38,328 - Congratulations. - Thanks. 997 00:41:38,330 --> 00:41:41,231 Thank you, guys, so much. Thank you. 998 00:41:41,233 --> 00:41:43,700 Your fish entree was so delicious. 999 00:41:43,702 --> 00:41:45,768 Uh, I would order that in a restaurant 1000 00:41:45,770 --> 00:41:48,238 again and again and again, so that was a big deal. 1001 00:41:49,207 --> 00:41:51,074 [Donna] It feels pretty awesome. 1002 00:41:51,076 --> 00:41:55,111 The $10,000, it is going directly to my team, 1003 00:41:55,180 --> 00:41:58,081 and so I'm very much looking forward to sharing this with them. 1004 00:41:58,083 --> 00:41:59,582 It feels great to come out on top.