1
00:00:00,835 --> 00:00:02,668
[Ted] Deep-fried
deliciousness.
2
00:00:02,670 --> 00:00:04,403
Woo, baby.
3
00:00:04,405 --> 00:00:06,305
Fried chicken, fried catfish
4
00:00:06,307 --> 00:00:07,373
I have an intimate
relationship
5
00:00:07,375 --> 00:00:08,941
with mozzarella sticks.
6
00:00:08,943 --> 00:00:12,144
[Ted] Indulgent,
sinfully crispy.
7
00:00:12,212 --> 00:00:13,479
-Oh, yeah.
-[Darian] I'm running, man.
8
00:00:13,481 --> 00:00:14,947
I'm Jamaican, remember?
9
00:00:14,949 --> 00:00:17,383
-You wanna taste? Woo.
-This is hitting.
10
00:00:17,385 --> 00:00:18,917
-If the shrimp is raw...
-[Millie] Raw.
11
00:00:18,919 --> 00:00:20,319
[Amanda] ...we can't eat tha
12
00:00:20,387 --> 00:00:22,021
There's always a way
to find positives.
13
00:00:22,023 --> 00:00:23,522
I just can't find it here.
14
00:00:23,590 --> 00:00:25,057
I didn't wanna say that, chef,
I felt like
15
00:00:25,059 --> 00:00:26,892
-they should know this.
-[man] Whoa.
16
00:00:26,894 --> 00:00:29,595
It's about to be real.
17
00:00:29,597 --> 00:00:31,830
-[Scott] All right.
-Woo!
18
00:00:35,102 --> 00:00:37,970
[upbeat music playing]
19
00:00:37,972 --> 00:00:42,441
I am a private chef
out of Brooklyn, New York.
20
00:00:42,509 --> 00:00:45,310
I am the fried queen.
21
00:00:45,312 --> 00:00:47,346
Fried chicken, fried catfish
22
00:00:47,348 --> 00:00:49,815
soul food all day.
23
00:00:52,486 --> 00:00:56,889
You're looking at the next
Chopped champ, baby.
24
00:00:56,891 --> 00:00:59,124
Fresh hand-pulled mozzarella.
25
00:00:59,126 --> 00:01:02,261
I am the deep-fried master.
26
00:01:02,263 --> 00:01:04,296
I'm the founding partner
of Big Mozz.
27
00:01:05,866 --> 00:01:09,334
We specialize in giant
fried mozzarella sticks.
28
00:01:09,336 --> 00:01:11,503
I've created a frying empire
29
00:01:11,505 --> 00:01:14,106
but I want to prove
to the world
30
00:01:14,174 --> 00:01:15,307
that just because I fry,
31
00:01:15,309 --> 00:01:16,542
does not mean I can't cook.
32
00:01:16,610 --> 00:01:19,111
I can cook anything.
33
00:01:20,114 --> 00:01:21,947
-[claps]
-♪ Yo, yo, yo ♪
34
00:01:22,015 --> 00:01:24,249
♪ Your boy from the 915 ♪
35
00:01:24,251 --> 00:01:26,151
[singer] ♪ Yeah, I'm back up
In the kitchen ♪
36
00:01:26,153 --> 00:01:28,520
♪ My OG Slim told me
To get him and so I get him
37
00:01:28,522 --> 00:01:30,622
[Alan] I am the Director
of Research and Development
38
00:01:30,624 --> 00:01:33,525
for Via Halcon Hospitality
in Brooklyn, New York.
39
00:01:33,561 --> 00:01:35,127
[singer] ♪ You don't
Wanna feel the heat ♪
40
00:01:35,129 --> 00:01:37,062
[Alan] The base of my food
and the soul
41
00:01:37,131 --> 00:01:38,363
is always Mexican.
42
00:01:38,432 --> 00:01:39,598
[singer]
♪ I'm a stone cold ♪
43
00:01:39,666 --> 00:01:41,200
[Alan]
When I win this $10,000,
44
00:01:41,202 --> 00:01:42,634
I'm gonna get more tattoos,
and more food,
45
00:01:42,636 --> 00:01:44,470
and pay my student loans off
46
00:01:44,472 --> 00:01:46,538
You're gonna have to bring
better than your best.
47
00:01:46,607 --> 00:01:48,107
[singer]
♪ Rock and roll ♪
48
00:01:50,144 --> 00:01:51,810
[Darian]
I can fry anything, man.
49
00:01:51,812 --> 00:01:53,245
I'm from Jamaica,
you know what I mean,
50
00:01:53,247 --> 00:01:55,481
so we fry anything
that come our away.
51
00:01:55,483 --> 00:01:57,049
[laughs]
52
00:01:57,117 --> 00:01:59,518
[singer] ♪ Knockout, TKO ♪
53
00:01:59,586 --> 00:02:01,386
[Darian] I'm a human ray
of sunshine,
54
00:02:01,455 --> 00:02:02,788
I can bring a little bit
of Jamaica
55
00:02:02,790 --> 00:02:04,890
everywhere I go.
56
00:02:04,925 --> 00:02:06,558
[singer]
♪ No more Mr. Nice Guy ♪
57
00:02:06,627 --> 00:02:07,960
[Darian] I gotta win
for my mom,
58
00:02:07,962 --> 00:02:10,062
my wife, my kids,
everybody.
59
00:02:10,130 --> 00:02:12,331
I'm doing it for them.
60
00:02:12,399 --> 00:02:14,833
[singer] ♪ Whoa, whoa,
Get up on my way ♪
61
00:02:14,835 --> 00:02:16,235
[Darian] Competition?
What competition?
62
00:02:16,237 --> 00:02:19,238
I'm here to win. Let's go.
63
00:02:19,240 --> 00:02:20,873
[bell rings]
64
00:02:20,941 --> 00:02:22,107
[Ted] Welcome, chefs.
65
00:02:22,109 --> 00:02:23,375
-[CATORE] Thank you. Yeah.
-Rock on, Teddy.
66
00:02:23,377 --> 00:02:26,211
You are here
for our deep-fried battle.
67
00:02:26,213 --> 00:02:28,113
-Well, let's fry.
-[Ted] We want you to make
68
00:02:28,149 --> 00:02:31,150
sinfully crispy,
simply delicious food
69
00:02:31,152 --> 00:02:32,751
that the judges will love.
70
00:02:32,820 --> 00:02:36,088
You must deep-fry something
in every round.
71
00:02:36,090 --> 00:02:37,823
Whoo!
72
00:02:37,825 --> 00:02:39,958
Let's go. I can't wait
to see what's in it.
73
00:02:39,960 --> 00:02:42,694
Your first set of ingredients
is in these.
74
00:02:42,696 --> 00:02:46,598
[intense music playing]
75
00:02:46,600 --> 00:02:47,633
[Ted] Open them up.
76
00:02:48,669 --> 00:02:49,768
-[Alan laughs]
-Oh.
77
00:02:49,836 --> 00:02:50,802
[Ted] What do you got?
78
00:02:50,804 --> 00:02:52,971
Red hot mozzarella sticks.
79
00:02:53,040 --> 00:02:55,340
I mean, I make
good mozzarella sticks,
80
00:02:55,376 --> 00:02:58,143
but I've never seen a red hot
mozzarella stick before.
81
00:02:58,145 --> 00:03:01,280
-[Ted] Shrimp.
-[Jimmy] Shrimp? Love it.
82
00:03:01,348 --> 00:03:03,482
[Ted] Romanesco cauliflower.
83
00:03:05,286 --> 00:03:06,518
And what is this, man?
84
00:03:06,520 --> 00:03:09,188
[Ted] Blue cheese
flavored soda.
85
00:03:09,256 --> 00:03:11,323
[Catore] What the [bleep]
is blue cheese flavored soda?
86
00:03:11,325 --> 00:03:13,592
Let's start off that.
87
00:03:13,594 --> 00:03:14,826
Twenty minutes.
88
00:03:14,828 --> 00:03:16,628
-Go time.
-Let's do it.
89
00:03:16,697 --> 00:03:18,997
Clock starts now.
90
00:03:18,999 --> 00:03:20,532
-[Scott] Whoa.
-[Amanda] Let's go.
91
00:03:20,534 --> 00:03:22,401
Come on, chefs.
92
00:03:22,403 --> 00:03:24,136
-[man] Let's get it.
-Right behind.
93
00:03:26,473 --> 00:03:29,341
[Ted] Amanda, Scott, you are
joined by a very special
guest judge,
94
00:03:29,343 --> 00:03:31,944
private chef
and caterer extraordinaire
95
00:03:31,946 --> 00:03:33,545
Millie Peartree.
96
00:03:33,547 --> 00:03:35,380
I appreciate it.
Thanks for having me.
97
00:03:35,382 --> 00:03:38,450
What is it you're expecting
in our fried foods battle?
98
00:03:38,452 --> 00:03:40,352
I had a fish fry
soul food restaurant,
99
00:03:40,354 --> 00:03:43,522
so I'm expecting
not heavy fried food,
100
00:03:43,524 --> 00:03:45,490
and most importantly is
how they're gonna balance
101
00:03:45,492 --> 00:03:47,559
the flavor of something fried
with something light.
102
00:03:47,561 --> 00:03:49,294
Yes. And what we expect to see
103
00:03:49,396 --> 00:03:53,065
is at least one fried
component on their dish.
104
00:03:53,067 --> 00:03:55,067
Fried tag day.
105
00:03:55,069 --> 00:03:56,902
-[applauding]
-A round of applause.
106
00:03:56,970 --> 00:03:58,637
[laughs]
107
00:03:58,639 --> 00:04:00,906
-I can make this work.
-[Amanda] Shrimp in this
108
00:04:00,908 --> 00:04:02,541
-basket is so great.
-[Scott] Yeah.
109
00:04:02,543 --> 00:04:04,476
Fried shrimp is so,
so delicious
110
00:04:04,478 --> 00:04:07,312
and a great way to keep shrimp
tender and juicy,
111
00:04:07,314 --> 00:04:10,582
because shrimp has a tendency
to overcook.
112
00:04:10,651 --> 00:04:13,685
[intense music playing]
113
00:04:13,687 --> 00:04:15,187
All righty.
114
00:04:15,255 --> 00:04:17,189
We're rolling.
115
00:04:17,191 --> 00:04:19,224
[Darian] The first thing
that stand out to me
is the shrimp.
116
00:04:19,226 --> 00:04:21,693
I know exactly what
I wanna do with it.
117
00:04:21,695 --> 00:04:23,228
I'm making a red hot shrimp
118
00:04:23,297 --> 00:04:25,364
with Romanesco
blue cheese sauce.
119
00:04:26,800 --> 00:04:29,301
So, my tempura batter,
I got some curry powder
120
00:04:29,336 --> 00:04:33,972
because Jamaican cooking
is my roots
and my background.
121
00:04:33,974 --> 00:04:36,241
And I'm using the breading
from the mozzarella stick
122
00:04:36,277 --> 00:04:39,645
because I want that to give
the nice pop of colors.
123
00:04:39,647 --> 00:04:41,246
Whenever I cook, I like
to cook with the colors
124
00:04:41,248 --> 00:04:43,115
of my island,
red, gold, and green.
125
00:04:43,117 --> 00:04:45,884
The key to make a really
successful tempura batter,
126
00:04:45,886 --> 00:04:47,519
the water gotta be ice cold
127
00:04:47,587 --> 00:04:49,554
because it help
the frying process
128
00:04:49,623 --> 00:04:51,256
make the shrimp
more crispier.
129
00:04:51,258 --> 00:04:53,191
This is a frying competition,
130
00:04:53,193 --> 00:04:55,227
you gotta have a perfect fry
for the first round.
131
00:04:55,295 --> 00:04:57,663
It's very important
when you deep-fry something,
132
00:04:57,665 --> 00:05:00,899
-you deep-fry it correctly.
-[Scott] Yes. Agreed.
133
00:05:00,901 --> 00:05:02,334
It's the whole point
of frying.
134
00:05:02,336 --> 00:05:03,935
-For that delicious exterior.
-[Millie] Right.
135
00:05:03,937 --> 00:05:05,103
[Amanda] Yes.
136
00:05:07,508 --> 00:05:09,374
Get it going
and then I'll be fine.
137
00:05:09,376 --> 00:05:12,444
Sometimes I describe my foo
as unconventional Mexican.
138
00:05:12,512 --> 00:05:14,579
Growing up when we would
go out in Juarez,
139
00:05:14,581 --> 00:05:16,181
we would eat a lot
of fried food because
140
00:05:16,183 --> 00:05:17,816
it's in our culture.
Whoo.
141
00:05:17,818 --> 00:05:19,685
Our street food,
and so for my appetizer,
142
00:05:19,687 --> 00:05:22,387
I'm going to make
a masa-fried shrimp
143
00:05:22,389 --> 00:05:23,822
with guajillo salsa.
144
00:05:25,559 --> 00:05:27,659
That sweet
blue cheese flavored soda,
145
00:05:27,661 --> 00:05:29,761
it has a tiny bit
of blue cheese funkiness,
146
00:05:29,797 --> 00:05:30,929
but not what you think.
147
00:05:31,030 --> 00:05:33,965
I think the real opportunity
is utilizing that soda
148
00:05:34,034 --> 00:05:35,734
-in the tempura batter.
-[Amanda] Yes.
149
00:05:35,736 --> 00:05:37,102
[Alan] I see
the blue cheese soda,
150
00:05:37,104 --> 00:05:39,071
I think tempura batter.
151
00:05:39,073 --> 00:05:42,774
Tempura is a really airy
batter.
152
00:05:42,843 --> 00:05:45,977
Usually has club soda,
when you fry it,
153
00:05:46,046 --> 00:05:48,547
all the bubbly water
just kinda evaporates
154
00:05:48,615 --> 00:05:52,517
and you end up with a very
light and airy breading.
155
00:05:52,586 --> 00:05:54,986
Oh, yeah. Oh, yeah.
156
00:05:54,988 --> 00:05:56,755
[Ted] Chef Catore,
what are you making?
157
00:05:56,857 --> 00:05:57,823
I don't know
158
00:05:57,825 --> 00:05:59,491
[laughing]
159
00:05:59,559 --> 00:06:02,361
[Catore] Frying food
is not an easy technique.
160
00:06:02,363 --> 00:06:05,530
It's about time,
it's about temperature.
161
00:06:05,566 --> 00:06:08,333
I think the crunchiness
of fried food...
162
00:06:08,335 --> 00:06:09,601
-[Darian] Behind you.
-In front of you...
163
00:06:09,669 --> 00:06:11,470
Is what everybody loves.
164
00:06:11,472 --> 00:06:14,906
And I do that better
than anybody I know.
165
00:06:14,908 --> 00:06:17,075
Let that oil heat up
really quick.
166
00:06:17,144 --> 00:06:18,643
For my appetizer,
167
00:06:18,645 --> 00:06:21,179
I am making
light fried shrimp
168
00:06:21,181 --> 00:06:24,316
with cheesy Romanesco
cauliflower.
169
00:06:24,318 --> 00:06:26,418
I'm gonna do some of this
onion powder.
170
00:06:26,420 --> 00:06:29,187
My cooking is just very hig
on flavor.
171
00:06:29,256 --> 00:06:30,389
Flavor, flavor, flavor.
172
00:06:30,391 --> 00:06:32,290
Good old fried shrimp,
173
00:06:32,292 --> 00:06:35,627
real Southern simple style,
perfect.
174
00:06:35,695 --> 00:06:37,596
My mother fell on hard time
175
00:06:37,664 --> 00:06:39,965
and I ended up
in the foster care system.
176
00:06:39,967 --> 00:06:41,566
That's when cooking
came into play
177
00:06:41,602 --> 00:06:43,435
as a coping mechanism.
178
00:06:43,437 --> 00:06:45,337
Cooking was my belief.
179
00:06:45,339 --> 00:06:47,439
Ooh, baby.
180
00:06:47,474 --> 00:06:49,574
Hits to the money.
181
00:06:49,576 --> 00:06:51,676
-How are you feeling, Jimmy?
-Feeling good.
182
00:06:51,678 --> 00:06:52,911
[Darian laughs]
183
00:06:52,913 --> 00:06:54,646
We're doing it.
184
00:06:54,648 --> 00:06:56,081
Whoo.
185
00:06:56,149 --> 00:06:58,884
These red hot
mozzarella sticks
186
00:06:58,886 --> 00:07:00,819
are a regular
mozzarella stick,
187
00:07:00,821 --> 00:07:02,421
but the coating is made out
188
00:07:02,423 --> 00:07:05,090
of flaming spice corn chips
189
00:07:05,158 --> 00:07:06,291
that we all love so much.
190
00:07:06,293 --> 00:07:07,626
It kinda looks
like the color
191
00:07:07,628 --> 00:07:09,194
-of your coat, Amanda.
-I know.
192
00:07:09,196 --> 00:07:10,962
And that mozzarella
is your T-shirt, so...
193
00:07:10,964 --> 00:07:12,297
-Red hot mozzarella.
-We got a little
194
00:07:12,299 --> 00:07:14,533
-mozzarella stick over here.
-[laughs]
195
00:07:14,568 --> 00:07:15,634
-[Scott] Chef Jimmy.
-[Jimmy] Yo.
196
00:07:15,636 --> 00:07:17,469
Do you like mozzarella
sticks?
197
00:07:17,471 --> 00:07:19,070
Yeah, I have... I have
an intimate relationship
198
00:07:19,106 --> 00:07:21,106
-with mozzarella sticks.
-[Scott] Intimate, huh?
199
00:07:21,108 --> 00:07:24,676
-Might be a different show.
-[laughs]
200
00:07:24,678 --> 00:07:26,945
I have fried over
a hundred thousand orders
201
00:07:26,980 --> 00:07:28,513
of mozzarella sticks.
202
00:07:28,515 --> 00:07:31,183
But I can make more than
just mozzarella sticks.
203
00:07:31,185 --> 00:07:34,653
My plan is to take the shrim
and mozzarella sticks,
204
00:07:34,655 --> 00:07:37,289
and I can make a spicy
shrimp fritter
205
00:07:37,291 --> 00:07:41,026
with a Romanesco blue cheese
cream sauce.
206
00:07:41,028 --> 00:07:42,861
Growing up in Florida,
I've had
207
00:07:42,929 --> 00:07:45,263
my fair share
of seafood fritters.
208
00:07:45,265 --> 00:07:47,466
So, I'm pretty confident
that I can make this amazin
209
00:07:47,534 --> 00:07:49,234
and I...
210
00:07:49,236 --> 00:07:50,569
I cut myself.
211
00:07:50,604 --> 00:07:53,138
Uh, someone, cut.
212
00:07:53,140 --> 00:07:54,573
Wait a minute,
somebody cut themselves.
213
00:07:54,575 --> 00:07:55,941
[Scott] Jeez Louise.
214
00:07:55,943 --> 00:07:57,375
Any round is a bad round
to get a cut
215
00:07:57,411 --> 00:07:58,577
but the first round
is the worst
216
00:07:58,612 --> 00:08:00,145
because it's so short.
217
00:08:00,147 --> 00:08:01,146
Oh, yeah.
218
00:08:01,148 --> 00:08:02,113
Good start.
219
00:08:02,115 --> 00:08:04,049
My mind is so frazzled.
220
00:08:04,051 --> 00:08:05,817
[Darian] My man Jimmy
back in the game.
221
00:08:05,819 --> 00:08:06,885
-Let's go.
-[laughs]
222
00:08:06,887 --> 00:08:08,320
I forgot what step I'm on.
223
00:08:08,355 --> 00:08:10,021
I don't know
if I've seasoned my batter
224
00:08:10,023 --> 00:08:12,324
and I'm just like,
whatever, keep going.
225
00:08:12,359 --> 00:08:14,426
You're down
to nine minutes, chefs.
226
00:08:14,494 --> 00:08:17,462
[Scott] Oh, nine minutes,
boys and girls.
227
00:08:17,531 --> 00:08:19,698
Alan, what's your thoughts
on this basket, man?
228
00:08:19,700 --> 00:08:20,999
This [bleep] is insane, man.
229
00:08:21,001 --> 00:08:22,901
[Alan] I love the hot
mozzarella. [laughs]
230
00:08:22,969 --> 00:08:25,337
[Alan] To make my salsa,
I'm inspired by this,
231
00:08:25,339 --> 00:08:27,639
uh, red hot mozzarella.
232
00:08:27,707 --> 00:08:29,674
I'm using the coating
on the mozzarella sticks
233
00:08:29,676 --> 00:08:32,477
for color,
but also to thicken my sauce
234
00:08:32,479 --> 00:08:34,179
A weird ingredient. [laughs]
235
00:08:34,247 --> 00:08:36,014
Just gotta tie it
all together.
236
00:08:36,116 --> 00:08:38,083
[intense music playing]
237
00:08:38,085 --> 00:08:39,484
[Darian] I wanna make a sauc
for my shrimp,
238
00:08:39,486 --> 00:08:41,219
so I take the Romanesco
cauliflower,
239
00:08:41,221 --> 00:08:42,454
cook it halfway through,
240
00:08:42,456 --> 00:08:45,457
and add my blue cheese soda
241
00:08:48,262 --> 00:08:51,496
My shrimp is looking nice,
golden brown.
242
00:08:52,466 --> 00:08:54,032
[Scott] That looks good, chef.
243
00:08:54,034 --> 00:08:56,201
-[Darian] Thank you.
-[Amanda] Yeah, beautiful.
244
00:08:56,269 --> 00:08:58,803
Cut this bad boy up
right here.
245
00:08:58,805 --> 00:09:02,073
My basis for making
the Romanesco cauliflower
246
00:09:02,142 --> 00:09:04,175
is to keep it very simple.
247
00:09:04,244 --> 00:09:06,545
Keep it real simple,
real sexy.
248
00:09:06,547 --> 00:09:08,280
Just throwing it in the pan
249
00:09:08,348 --> 00:09:11,049
with the hot
mozzarella sticks
250
00:09:11,051 --> 00:09:13,485
for that hot kick.
251
00:09:13,487 --> 00:09:15,887
Get these out.
252
00:09:15,889 --> 00:09:18,123
[intense music playing]
253
00:09:18,125 --> 00:09:19,991
I wish I didn't cut myself,
254
00:09:19,993 --> 00:09:21,226
and I am running out of time
255
00:09:21,294 --> 00:09:23,194
so quickly.
256
00:09:23,196 --> 00:09:26,364
I need to get these fritter
in the fryer.
257
00:09:26,366 --> 00:09:28,567
Is there an ice cream
scoop-scooper around?
258
00:09:28,569 --> 00:09:30,035
-[man speaking]
-At the ice cream machine.
259
00:09:30,037 --> 00:09:32,370
This is a big concern.
I think when he cut himself,
260
00:09:32,372 --> 00:09:34,005
he threw himself off
a little bit.
261
00:09:34,007 --> 00:09:35,440
-[Amanda] Yeah.
-And his timing is way off.
262
00:09:35,442 --> 00:09:38,109
I don't know if this is gonna
be done in time.
263
00:09:38,111 --> 00:09:39,644
-[Amanda] The shrimp is raw...
-[Millie] Raw.
264
00:09:39,713 --> 00:09:41,446
-...we can't eat that.
-[Scott] Oh, my God.
265
00:09:41,448 --> 00:09:43,515
Oh, I got it, I got it.
266
00:09:43,517 --> 00:09:44,950
[clock ticking]
267
00:09:46,987 --> 00:09:49,287
[intense music playing]
268
00:09:49,289 --> 00:09:52,290
-Four and a half minutes
to go, chefs.
-You should be plating.
269
00:09:54,861 --> 00:09:55,894
[Scott] Jimmy,
how you doing, man?
270
00:09:55,896 --> 00:09:57,362
-You gonna make it?
-[Jimmy] Doing good.
271
00:09:57,364 --> 00:09:58,463
[Scott] His timing is way of
272
00:09:58,465 --> 00:09:59,631
I don't know if this
is gonna be done in time.
273
00:09:59,666 --> 00:10:01,566
[Jimmy] I get my fritters
in the fryer,
274
00:10:01,568 --> 00:10:03,168
now it's the focus on this
275
00:10:03,170 --> 00:10:06,438
Romanesco blue cheese
cream sauce,
276
00:10:06,473 --> 00:10:09,007
with the fieriness
of the mozzarella sticks
277
00:10:09,009 --> 00:10:10,675
and fried-ness
of the fritter,
278
00:10:10,744 --> 00:10:12,577
it'll balance out
pretty good.
279
00:10:12,613 --> 00:10:13,778
[Catore] Hoo.
280
00:10:16,149 --> 00:10:18,249
[Alan] The Romanesco,
I want to pickle it,
281
00:10:18,251 --> 00:10:19,651
but my time is running out.
282
00:10:19,686 --> 00:10:22,554
My other solution
is to add it into the salsa
283
00:10:22,556 --> 00:10:24,155
to add that texture.
284
00:10:24,224 --> 00:10:26,024
You know,
you only have two minutes.
285
00:10:26,026 --> 00:10:28,093
-[Millie] All right, guys.
-[Amanda] Hustle. Hustle.
286
00:10:28,095 --> 00:10:29,961
[Darian] This may need
something else,
287
00:10:30,030 --> 00:10:32,697
so I make a arugula
and apple salad
288
00:10:32,699 --> 00:10:34,599
with some lemon juice
that would give balance
289
00:10:34,635 --> 00:10:35,734
to the plate.
290
00:10:38,605 --> 00:10:42,240
The color was just
so gorgeous on this soda.
291
00:10:42,242 --> 00:10:44,643
So, if I let it marinate
292
00:10:44,645 --> 00:10:46,811
at the bottom of my plate,
293
00:10:46,813 --> 00:10:48,480
it'll definitely have
a good play.
294
00:10:48,482 --> 00:10:51,883
[Amanda] Catore has taken
her crispy fried shrimp
295
00:10:51,885 --> 00:10:54,419
and plated it
in blue cheese soda.
296
00:10:54,421 --> 00:10:56,454
[Millie] Why?
It's gonna be a mess,
297
00:10:56,523 --> 00:10:58,256
a hot bubbly mess.
You don't want that.
298
00:10:58,324 --> 00:11:00,291
One minute left, chefs.
299
00:11:00,360 --> 00:11:01,259
We got a minute. We're good.
300
00:11:01,327 --> 00:11:02,494
[Amanda] Last minute.
301
00:11:02,496 --> 00:11:05,463
Make sure everything
is seasoned.
302
00:11:05,465 --> 00:11:08,233
Seconds away from the end
of round one, chefs.
303
00:11:08,268 --> 00:11:11,036
-Ten, nine, eight...
-[Scott] Get it on.
304
00:11:11,038 --> 00:11:13,138
-Let's get it. Let's get it.
-[Ted] ...seven, six...
305
00:11:13,140 --> 00:11:17,042
-[Amanda] Come on, chefs.
Put it on the plate.
-[Ted] ...five, four, three...
306
00:11:17,044 --> 00:11:19,944
[Ted] ...two, one.
307
00:11:19,946 --> 00:11:21,479
Time's up. Please step back.
308
00:11:21,548 --> 00:11:24,416
-[Amanda] All right.
-Woo.
309
00:11:24,484 --> 00:11:27,118
[intense music playing]
310
00:11:28,588 --> 00:11:30,655
That 20 minutes went fast,
man, real fast.
311
00:11:30,657 --> 00:11:31,990
Man, that was strenuous.
312
00:11:31,992 --> 00:11:32,957
I lost track of time
a little bit
313
00:11:32,959 --> 00:11:34,059
when I cut myself,
314
00:11:34,061 --> 00:11:35,493
but these fritters came out
315
00:11:35,562 --> 00:11:37,028
nice and golden brown.
316
00:11:37,030 --> 00:11:39,431
So, I'm feeling
pretty confident.
317
00:11:39,433 --> 00:11:41,032
I'm not worried
about that guy
318
00:11:41,101 --> 00:11:43,001
and I'm not worried
about that guy.
319
00:11:43,003 --> 00:11:46,371
I got the winner, winner
fried shrimp dinner.
320
00:11:46,439 --> 00:11:47,472
We'll see.
321
00:11:49,109 --> 00:11:50,942
[intense music playing]
322
00:11:50,944 --> 00:11:53,111
Chefs, you have arrived
at the Chopping Block.
323
00:11:53,113 --> 00:11:54,679
For the first round
of our deep-fried
324
00:11:54,681 --> 00:11:56,514
deliciousness competition,
you've got
325
00:11:56,516 --> 00:11:58,583
red hot mozzarella sticks,
326
00:11:58,585 --> 00:11:59,818
shrimp,
327
00:11:59,820 --> 00:12:01,753
Romanesco cauliflower,
328
00:12:01,822 --> 00:12:04,889
and blue cheese
flavored soda.
329
00:12:04,958 --> 00:12:07,425
Chef Alan, please tell us
what you made.
330
00:12:07,427 --> 00:12:09,828
Uh, in front of you,
there's a masa-fried shrimp
331
00:12:09,830 --> 00:12:12,764
sitting on top of some,
uh, sauteed Romanesco
332
00:12:12,866 --> 00:12:14,299
and guajillo salsa.
333
00:12:14,301 --> 00:12:17,602
[suspenseful music playing]
334
00:12:17,604 --> 00:12:19,504
How did you use
the mozzarella stick?
335
00:12:19,506 --> 00:12:22,207
I just took the breading off
and I threw that in the salsa,
336
00:12:22,209 --> 00:12:24,409
so it thickened it up a bit.
337
00:12:24,411 --> 00:12:26,277
-This is hitting.
-[laughs]
338
00:12:26,279 --> 00:12:28,613
[Millie] This is delicious.
Spicy...
339
00:12:28,615 --> 00:12:29,981
-[Amanda] Mmm-hmm.
-[Millie] ...sweet,
340
00:12:30,049 --> 00:12:31,483
perfectly cooked shrimp.
341
00:12:31,485 --> 00:12:32,951
I guess I gotta find
something wrong.
342
00:12:32,953 --> 00:12:34,119
Maybe a different plate,
I don't know.
343
00:12:34,121 --> 00:12:35,487
[laughs]
344
00:12:35,489 --> 00:12:37,288
[Millie] But you killed this.
That's it.
345
00:12:37,290 --> 00:12:39,824
Thank you. Appreciate it.
346
00:12:39,826 --> 00:12:42,193
[Amanda] It's really
beautiful, great flavors.
347
00:12:42,195 --> 00:12:44,262
And that batter
is really on point.
348
00:12:44,264 --> 00:12:46,998
The soda as a batter
really has a nice balance
349
00:12:47,000 --> 00:12:49,167
-and I can actually taste
the sweetness.
-[Scott] Yeah.
350
00:12:49,169 --> 00:12:52,170
[Amanda] It's just the
Romanesco just feels heavy.
351
00:12:52,238 --> 00:12:53,805
It just doesn't seem to fit
352
00:12:53,807 --> 00:12:57,242
with this beautiful
light tempura shrimp.
353
00:12:57,244 --> 00:12:59,911
[Scott]
Flavor development is great
in a short amount of time.
354
00:12:59,913 --> 00:13:01,679
I always think
that's super impressive.
355
00:13:01,681 --> 00:13:03,982
If I have to nitpick,
that Romanesco
356
00:13:03,984 --> 00:13:05,717
does need to be cooked
a little bit more.
357
00:13:05,719 --> 00:13:08,553
-It's a little too crunchy.
-Thank you. Thank you.
358
00:13:08,555 --> 00:13:09,954
Next up, Chef Darian,
359
00:13:09,956 --> 00:13:11,756
please tell us
about your dish, sir.
360
00:13:11,858 --> 00:13:14,192
So today, I make
a red hot tempura shrimp,
361
00:13:14,194 --> 00:13:17,162
Romanesco blue cheese sauce
and a light salad,
362
00:13:17,197 --> 00:13:18,763
just to balance
the sweetness out.
363
00:13:24,304 --> 00:13:26,371
Chef, the breading
on the shrimp
364
00:13:26,373 --> 00:13:28,773
is delicious and crispy.
365
00:13:28,809 --> 00:13:30,875
[Millie] Delicious.
Absolutely delicious.
366
00:13:30,877 --> 00:13:32,210
And it was like the sweet
with the salty
367
00:13:32,278 --> 00:13:34,112
of the shrimp
is very well balanced.
368
00:13:34,147 --> 00:13:36,514
If you could have incorporated
that extra hit of spice...
369
00:13:36,550 --> 00:13:38,550
it would have taken it
over the top.
370
00:13:38,585 --> 00:13:40,218
[Amanda] I don't think
that breading on the red hot
371
00:13:40,220 --> 00:13:42,220
mozzarella is as spicy
as everybody
372
00:13:42,288 --> 00:13:43,922
may have thought it
was gonna be.
373
00:13:43,924 --> 00:13:46,191
-Good job, chef.
-Thank you so much.
Thank you.
374
00:13:46,259 --> 00:13:47,625
Yeah, I love the flavor
on the shrimp.
375
00:13:47,627 --> 00:13:49,360
I love the addition
of the curry.
376
00:13:49,429 --> 00:13:51,529
You made that shrimp speak
your language,
377
00:13:51,598 --> 00:13:53,398
which is the point
of cooking, right?
378
00:13:53,400 --> 00:13:54,999
Thank you so much.
Appreciate that.
379
00:13:55,068 --> 00:13:56,367
[Scott] The Romanesco puree
380
00:13:56,369 --> 00:13:58,002
it was a little bit
too sweet.
381
00:13:58,004 --> 00:14:00,004
If you had sauteed some
onions initially
382
00:14:00,006 --> 00:14:02,640
and then deglazed it
with less soda,
383
00:14:02,709 --> 00:14:04,609
you would've had
a more natural sweetness.
384
00:14:04,677 --> 00:14:07,345
Chef, what would winning
Chopped mean to you?
385
00:14:07,347 --> 00:14:08,913
[Darian] I grew up
in a big family.
386
00:14:08,915 --> 00:14:12,150
My mom raised six of us
as a single parent, man,
387
00:14:12,152 --> 00:14:14,352
and, you know, she hustled
each and every day
388
00:14:14,354 --> 00:14:15,954
just so we can eat.
389
00:14:16,022 --> 00:14:18,089
So, it's like coming here,
it's just a blessing,
390
00:14:18,091 --> 00:14:20,325
you know what I mean.
I came here nine years ago.
391
00:14:20,327 --> 00:14:22,093
I've been watching Chopped
from ever since.
392
00:14:22,095 --> 00:14:23,528
Mean a lot to my family,
393
00:14:23,530 --> 00:14:26,030
my career, so it would mean
everything to me
394
00:14:26,032 --> 00:14:27,332
-to win Chopped.
-It's just...
395
00:14:27,334 --> 00:14:29,500
-it's just inspiring.
-Thank you.
396
00:14:30,670 --> 00:14:32,370
Chef Catore,
what have you made?
397
00:14:32,372 --> 00:14:35,573
I have something that I call
the color of love.
398
00:14:35,575 --> 00:14:38,276
A lightly battered,
fried shrimp,
399
00:14:38,344 --> 00:14:40,545
and I did a cheesy Romanesco.
400
00:14:42,048 --> 00:14:43,181
Why do you wanna win Chopped?
401
00:14:43,183 --> 00:14:45,850
Um, I was a foster child.
402
00:14:45,852 --> 00:14:48,419
As a foster child,
I know how important
403
00:14:48,488 --> 00:14:52,056
having somewhere to go
and learning a skill is.
404
00:14:52,058 --> 00:14:54,392
So, I want to open up
a safe space for kids
405
00:14:54,394 --> 00:14:56,127
to teach them how to cook.
406
00:14:56,195 --> 00:14:57,629
So, you're paying it
forward for...
407
00:14:57,631 --> 00:14:59,364
-Oh, most definitely.
-[Ted] ...other foster kids.
408
00:14:59,366 --> 00:15:01,065
-Have to pay it forward.
-[Millie] I like that.
409
00:15:01,134 --> 00:15:03,401
I'm adopted. So, thank you
for sharing that.
410
00:15:03,403 --> 00:15:06,671
-Thank you so much.
-Chef, you are sweet
411
00:15:06,673 --> 00:15:08,640
and so is your dish. [laughs]
412
00:15:08,642 --> 00:15:11,910
The sweetness level is high.
413
00:15:11,912 --> 00:15:14,078
Really high because of that
blue cheese soda
414
00:15:14,114 --> 00:15:16,614
but I have to say,
the shrimp is delicious.
415
00:15:16,616 --> 00:15:18,082
-Thank you so much.
-Luckily, it was
416
00:15:18,118 --> 00:15:20,818
sitting on top
of the ocean here.
417
00:15:20,820 --> 00:15:22,353
You know, it stayed crispy.
418
00:15:22,355 --> 00:15:24,155
I have a tremendous amount
of liquid here, Chef.
419
00:15:24,157 --> 00:15:26,691
I mean, there's a lot
of that blue cheese soda.
420
00:15:26,693 --> 00:15:28,927
It is more of a soup,
I would say,
421
00:15:28,995 --> 00:15:30,461
and it is really sweet.
422
00:15:30,463 --> 00:15:31,896
That sweetness
kind of overwhelms
423
00:15:31,965 --> 00:15:35,266
the other nuances
inside the plate.
424
00:15:35,268 --> 00:15:37,335
The Romanesco
is cooked perfectly
425
00:15:37,337 --> 00:15:40,004
but you didn't do anything
with the mozzarella stick.
426
00:15:40,006 --> 00:15:42,674
It's just sitting
in this liquid.
427
00:15:42,676 --> 00:15:44,609
It's just not
what I was looking for.
428
00:15:44,611 --> 00:15:46,444
[Ted] Chef Catore, thank you.
429
00:15:46,512 --> 00:15:49,681
-Finally, Chef Jimmy.
-[Jimmy] So, you have a red
430
00:15:49,683 --> 00:15:52,317
hot mozzarella
and shrimp fritter
431
00:15:52,319 --> 00:15:54,352
over creamy Romanesco
432
00:15:54,420 --> 00:15:56,688
and blue cheese soda sauce.
433
00:16:05,932 --> 00:16:07,365
[Scott] Did you taste this
by any chance?
434
00:16:07,433 --> 00:16:09,200
I did not taste it,
435
00:16:09,202 --> 00:16:11,002
um, because I was plating them
436
00:16:11,004 --> 00:16:13,104
right when they were
coming out.
437
00:16:13,106 --> 00:16:15,974
All right. So, beautiful,
438
00:16:15,976 --> 00:16:17,775
like pulled out at the
right time, beautiful.
439
00:16:17,844 --> 00:16:20,144
-Thank you.
-But it's not good.
440
00:16:20,146 --> 00:16:21,980
-It's not good.
-[Millie] It's not good
at all.
441
00:16:21,982 --> 00:16:23,581
It's very dense.
442
00:16:23,583 --> 00:16:25,116
It needs salt.
443
00:16:25,118 --> 00:16:28,052
Um, it's just very heavy.
444
00:16:30,590 --> 00:16:32,323
[Scott] It's a beautiful
presentation.
445
00:16:32,325 --> 00:16:33,891
But one of the challenges
is the fritter itself
446
00:16:33,927 --> 00:16:35,326
could have been a lot smaller.
447
00:16:35,395 --> 00:16:37,829
It's so dense.
I don't think the oil was able
448
00:16:37,831 --> 00:16:40,331
to permeate the center,
so it's doughy.
449
00:16:40,400 --> 00:16:41,866
Too dense, yeah.
450
00:16:41,934 --> 00:16:44,969
[Amanda] Um, yeah.
It didn't taste good,
451
00:16:44,971 --> 00:16:48,539
a lot of mistakes here on
just the basics of frying.
452
00:16:48,608 --> 00:16:50,408
-It's a very dense fritter.
-Got it.
453
00:16:50,476 --> 00:16:53,444
And it feels like
a wet ball of cotton.
454
00:16:53,513 --> 00:16:55,847
Yeah, yeah.
455
00:16:55,849 --> 00:16:58,316
Okay. Elimination
is coming up.
456
00:16:58,318 --> 00:17:01,152
Will it be an easy choice
or a tough call?
457
00:17:01,154 --> 00:17:02,754
Leave that up to the judges.
458
00:17:02,855 --> 00:17:04,389
Thank you, chefs.
459
00:17:04,391 --> 00:17:07,759
[intense music playing]
460
00:17:07,827 --> 00:17:10,862
-Somebody got to go.
-[Scott] It's true.
461
00:17:10,864 --> 00:17:13,297
So, I'm definitely worried
about this round.
462
00:17:13,299 --> 00:17:15,233
[Catore] I think... I really
think I'm super worried.
463
00:17:15,235 --> 00:17:16,834
I talked a big game
about big flavors
464
00:17:16,836 --> 00:17:19,037
-and I did not season
those fritters.
-Yeah.
465
00:17:19,039 --> 00:17:21,906
I cannot believe
how dense it is.
466
00:17:21,974 --> 00:17:23,508
I cannot believe
that it has no seasoning.
467
00:17:23,510 --> 00:17:24,876
Yeah. The shrimp
is supposed to be
468
00:17:24,911 --> 00:17:28,312
the star of the dish
and we got dough.
469
00:17:28,314 --> 00:17:31,449
-[Jimmy] It's dough.
-My mind totally went blank
470
00:17:31,517 --> 00:17:33,151
and I just... I think
471
00:17:33,186 --> 00:17:36,054
I just got stuck
at the soda part.
472
00:17:36,122 --> 00:17:38,022
[Amanda] And Chef Catore
had some issues here
473
00:17:38,024 --> 00:17:43,061
with sweetness
and, um, moisture.
474
00:17:43,063 --> 00:17:45,096
I mean, it's just...
I hate to say
475
00:17:45,098 --> 00:17:46,831
it's just poor cooking.
476
00:17:46,833 --> 00:17:48,599
There's always a way
to find positives.
477
00:17:48,601 --> 00:17:50,535
I just can't find it here.
478
00:17:55,975 --> 00:17:57,942
[intense music playing]
479
00:17:57,944 --> 00:17:59,477
For one chef,
the appetizer round
480
00:17:59,479 --> 00:18:01,045
was the last round.
481
00:18:01,047 --> 00:18:04,082
So, whose dish
is on the Chopping Block?
482
00:18:04,150 --> 00:18:07,985
[suspense music playing]
483
00:18:09,656 --> 00:18:11,656
[Ted] Chef Jimmy,
you've been Chopped.
484
00:18:11,658 --> 00:18:13,491
-Judges.
-[Amanda] Chef Jimmy,
485
00:18:13,493 --> 00:18:15,393
we know that you know
how to fry
486
00:18:15,395 --> 00:18:18,096
but this first round
just didn't work out for you.
487
00:18:18,164 --> 00:18:20,264
And I don't...
I don't know what happened
488
00:18:20,333 --> 00:18:23,301
but flavor wasn't there,
the seasoning was off.
489
00:18:23,303 --> 00:18:24,669
Yeah, definitely know
about deep-frying
490
00:18:24,671 --> 00:18:25,903
but unfortunately
I missed the mark,
491
00:18:25,905 --> 00:18:27,305
I guess, on this one.
492
00:18:27,307 --> 00:18:28,840
-[Ted] Pleasure having you.
-[Jimmy] Great.
493
00:18:28,842 --> 00:18:33,044
[dramatic music playing]
494
00:18:33,046 --> 00:18:34,745
[Jimmy] I definitely didn't
accomplish everything
495
00:18:34,781 --> 00:18:36,180
I wanted to accomplish today
496
00:18:36,182 --> 00:18:37,715
If you're not really
on top of it,
497
00:18:37,817 --> 00:18:41,252
you skip simple steps
like tasting your food.
498
00:18:41,320 --> 00:18:43,654
But, you know,
that's how it is.
499
00:18:45,191 --> 00:18:47,692
Chef Darian, Chef Catore,
and Chef Alan,
500
00:18:47,694 --> 00:18:50,428
sure you're trying
to size up your competition.
501
00:18:50,430 --> 00:18:51,996
What do you think so far?
502
00:18:52,064 --> 00:18:53,831
What competition?
There's no competition
here at all.
503
00:18:53,833 --> 00:18:55,867
All light work,
all light work.
504
00:18:55,869 --> 00:18:57,435
Light work,
light work, light work.
505
00:18:57,437 --> 00:19:00,505
[Ted] Okay.
It's time to fry, fry again.
506
00:19:04,410 --> 00:19:05,409
Open it up.
507
00:19:07,113 --> 00:19:09,046
Oh my goodness. [laughs]
508
00:19:09,048 --> 00:19:10,348
[Ted] And you'll be making
main dishes
509
00:19:10,350 --> 00:19:12,083
with deep-fried-pizza.
510
00:19:12,151 --> 00:19:13,584
Deep-fried pizza.
511
00:19:13,620 --> 00:19:16,020
[Darian] Come on, man.
512
00:19:16,122 --> 00:19:19,257
-[Ted] Catfish.
-Catfish, Southern favorite.
513
00:19:19,325 --> 00:19:21,459
Might take forever
to [indistinct] over here.
514
00:19:21,494 --> 00:19:24,128
-[Ted] Kohlrabi.
-[Darian] Ooh, that's pretty.
515
00:19:24,164 --> 00:19:26,197
You know, I love colors.
516
00:19:26,265 --> 00:19:27,798
Grits.
517
00:19:27,800 --> 00:19:29,033
[Ted] And grits.
518
00:19:32,405 --> 00:19:34,839
Thirty minutes
to complete your plates,
519
00:19:34,841 --> 00:19:36,507
-clock starts now.
-[Scott] Whoo!
520
00:19:36,576 --> 00:19:40,211
-[Amanda] Whoo, come on chefs!
-[Scott] Come on, chefs.
521
00:19:40,213 --> 00:19:42,246
-Get it.
-[Ted] Beautiful.
522
00:19:42,315 --> 00:19:45,116
Which one of y'all got
cornmeal, nobody?
523
00:19:45,118 --> 00:19:46,384
[Darian] Behind you.
Coming around.
524
00:19:46,386 --> 00:19:48,853
Judges, pizza
is already perfect.
525
00:19:48,855 --> 00:19:50,588
-Why deep-fry it?
-My question with this
526
00:19:50,656 --> 00:19:53,191
deep-fried pizza
is what do you do with it?
527
00:19:53,193 --> 00:19:55,626
This is a tough component
to utilize.
528
00:19:55,628 --> 00:19:57,395
I think I would
just grind it up
529
00:19:57,397 --> 00:19:59,030
and then combine it
with the grits
530
00:19:59,032 --> 00:20:01,132
to make a breading
for the catfish.
531
00:20:01,134 --> 00:20:02,533
I think I got this one
in the bag.
532
00:20:02,535 --> 00:20:03,935
I'm not even worried
about it.
533
00:20:05,572 --> 00:20:08,906
Catfish and grits
go great together.
534
00:20:08,908 --> 00:20:10,408
I know these ingredients.
535
00:20:10,476 --> 00:20:12,276
I can work very well
with them.
536
00:20:12,278 --> 00:20:17,248
I am going to make deep-frie
pepperoni pizza catfish,
537
00:20:17,250 --> 00:20:21,552
parmesan grits and super
crispy kohlrabi.
538
00:20:22,355 --> 00:20:24,555
Which is definitely
my specialty.
539
00:20:24,557 --> 00:20:26,190
I grew up eating grits.
540
00:20:26,192 --> 00:20:28,092
Nobody can touch me in this.
541
00:20:28,094 --> 00:20:30,828
I feel like I was given
a second chance,
542
00:20:30,830 --> 00:20:33,598
so I definitely have
to redeem myself.
543
00:20:33,600 --> 00:20:35,433
Catore looks
so much more controlled
544
00:20:35,501 --> 00:20:37,034
than she did in round one.
545
00:20:37,036 --> 00:20:38,369
[Millie] I think that
she's very confident
546
00:20:38,371 --> 00:20:40,071
in these ingredients.
So this round,
547
00:20:40,106 --> 00:20:42,106
she should definitely
knock it out of the park.
548
00:20:42,174 --> 00:20:43,407
[Catore] My grits is going
nice and clean.
549
00:20:43,409 --> 00:20:44,742
Nice and seasoned.
550
00:20:44,777 --> 00:20:47,411
I'm feeling good over here.
551
00:20:47,447 --> 00:20:48,813
Come on, grits.
552
00:20:50,450 --> 00:20:53,084
Being from Jamaica, I love
to cook fresh seafood.
553
00:20:53,152 --> 00:20:56,053
Ooh, I love me some
crispy fried catfish.
554
00:20:57,290 --> 00:20:59,890
I'm making pizza crusted
catfish,
555
00:20:59,892 --> 00:21:03,294
creamy grits, and my famous
coconut curry sauce.
556
00:21:06,666 --> 00:21:09,567
I make a mean grits,
nice and creamy and delicious.
557
00:21:12,305 --> 00:21:15,206
[Amanda] Darian has a coconu
curry sauce working.
558
00:21:15,208 --> 00:21:16,907
[Millie] He's giving us
curry again.
559
00:21:16,909 --> 00:21:19,010
Are you okay with that?
[laughs]
560
00:21:19,012 --> 00:21:20,645
-She's not okay with that.
-You know,
561
00:21:20,647 --> 00:21:22,513
we always stay true
to what you know,
562
00:21:22,548 --> 00:21:25,049
however, there's different
flavors if he wants to go
563
00:21:25,084 --> 00:21:26,917
-the island route.
-Right.
564
00:21:26,919 --> 00:21:29,186
[Darian] My one concern
is curry again,
565
00:21:29,188 --> 00:21:30,721
but it's outstanding,
566
00:21:30,823 --> 00:21:32,189
so I'm pretty
confident about it.
567
00:21:35,361 --> 00:21:37,728
[suspenseful music playing]
568
00:21:37,797 --> 00:21:39,997
[Alan] I see this basket
and I'm thinking
569
00:21:40,033 --> 00:21:41,399
I'm in trouble.
570
00:21:41,401 --> 00:21:42,900
Catfish and grits,
I don't know
571
00:21:42,902 --> 00:21:44,468
what to do with them exactly
572
00:21:44,470 --> 00:21:47,004
The only thing I know
is that South,
573
00:21:47,073 --> 00:21:50,174
catfish is filleted
super thin and fried.
574
00:21:50,176 --> 00:21:53,010
For my entree, I am cooking
grit-crusted catfish
575
00:21:53,079 --> 00:21:55,212
with tomatillo
and kohlrabi salsa,
576
00:21:55,214 --> 00:21:57,515
and raw kohlrabi salad.
577
00:21:57,517 --> 00:22:00,051
I grab the kohlrabi greens,
put them into the sauce
578
00:22:00,119 --> 00:22:01,585
to add a little bit
of bitterness.
579
00:22:01,654 --> 00:22:04,221
Sauces are a staple
in Mexican cuisine.
580
00:22:04,223 --> 00:22:05,990
So for me,
when it comes to sauce,
581
00:22:06,058 --> 00:22:07,458
I feel very comfortable.
582
00:22:09,896 --> 00:22:12,530
Chefs, 13 minutes
on the clock.
583
00:22:12,598 --> 00:22:14,098
[Alan] Behind you.
584
00:22:14,100 --> 00:22:15,566
[Darian] Behind you.
585
00:22:15,568 --> 00:22:17,435
[Ted] Millie,
you used to sell soul food.
586
00:22:17,503 --> 00:22:19,337
What's tricky
about frying catfish?
587
00:22:19,405 --> 00:22:21,339
Well, you know,
one thing about catfish,
588
00:22:21,407 --> 00:22:23,774
it has like
this metallic taste to it.
589
00:22:23,776 --> 00:22:25,810
You have to cook it
all the way through.
590
00:22:25,812 --> 00:22:28,112
We need some kind of liquid
seasoned batter.
591
00:22:28,114 --> 00:22:29,313
You wanna make sure it sticks.
592
00:22:29,382 --> 00:22:31,082
The worst thing
in the world you can do
593
00:22:31,084 --> 00:22:35,386
is deep-fry a piece of fish
and all the batter comes off.
594
00:22:35,421 --> 00:22:38,089
[Catore] The goal for
the catfish is to be covere
595
00:22:38,091 --> 00:22:40,424
in pepperoni pizza.
596
00:22:40,426 --> 00:22:43,828
I probably ran through 200,
300 catfish.
597
00:22:43,830 --> 00:22:45,229
I know how to batter it,
598
00:22:45,231 --> 00:22:47,264
how long to keep it
in that oil.
599
00:22:47,300 --> 00:22:49,400
Catfish is my thing.
600
00:22:49,435 --> 00:22:51,936
Nine minutes on the clock,
chefs.
601
00:22:51,938 --> 00:22:54,572
[Darian] Catfish fry real
well, it can take that heat
602
00:22:54,640 --> 00:22:57,274
and I wanna use the crust
from the deep-fried pizza
603
00:22:57,309 --> 00:22:59,176
to give that fish
the extra flavor.
604
00:22:59,245 --> 00:23:00,878
[Millie] Darian, what you got
going on over there?
605
00:23:00,880 --> 00:23:02,380
I see you dredging
that fish, right?
606
00:23:02,382 --> 00:23:03,781
Yeah, breading the fish.
607
00:23:03,783 --> 00:23:05,316
What was that dark
seasoning you add,
608
00:23:05,384 --> 00:23:07,184
-was that pepper?
-Yeah, black Pepper.
609
00:23:07,253 --> 00:23:08,686
Right. It looked like a lot.
610
00:23:08,688 --> 00:23:10,020
The sauce is gonna
balance it out.
611
00:23:10,022 --> 00:23:11,288
Oh, okay. Yes.
612
00:23:11,290 --> 00:23:13,657
Well, come on, balance,
come through.
613
00:23:13,692 --> 00:23:17,628
So I decided to make
a slaw with my kohlrabi...
614
00:23:17,696 --> 00:23:19,430
because I know the grits
can be heavy
615
00:23:19,465 --> 00:23:20,831
and the curry sauce is heavy
616
00:23:20,833 --> 00:23:23,367
so I need something
to lighten it up.
617
00:23:23,436 --> 00:23:25,936
[Amanda] Kohlrabi can go
many different ways.
618
00:23:25,938 --> 00:23:27,638
It can be a crispy
crunchy salad.
619
00:23:27,640 --> 00:23:29,507
It can be pickled,
which I think
620
00:23:29,509 --> 00:23:30,941
-would be great here.
-Yeah.
621
00:23:33,179 --> 00:23:35,346
Catfish and grits
are making me nervous
622
00:23:35,348 --> 00:23:38,215
because I haven't
cooked them enough times.
623
00:23:38,217 --> 00:23:40,284
Hence, I decided to bread
my catfish with grits
624
00:23:40,286 --> 00:23:42,920
just for texture
for a nice crunchiness.
625
00:23:42,922 --> 00:23:44,789
But also to put
two negatives together
626
00:23:44,791 --> 00:23:46,424
to hopefully make
a positive.
627
00:23:48,060 --> 00:23:50,194
Less than five minutes
to go, folks.
628
00:23:51,597 --> 00:23:53,731
[Scott] Catore is pulling
that catfish out of the fryer
right now.
629
00:23:53,800 --> 00:23:55,099
It looks delicious.
630
00:23:55,167 --> 00:23:56,100
[Amanda] I wanna eat it
right now.
631
00:23:56,168 --> 00:23:57,101
[Scott] Look at that.
632
00:23:57,169 --> 00:23:58,102
I hope she just hits that
633
00:23:58,170 --> 00:24:00,337
with like a handful of salt.
634
00:24:00,406 --> 00:24:01,639
-There you go.
-[Amanda] Yeah.
635
00:24:01,641 --> 00:24:02,807
-Yeah. There you go.
-[Scott] Boom.
636
00:24:02,809 --> 00:24:03,974
Chef Catore, how's it going?
637
00:24:03,976 --> 00:24:05,242
You feeling better this round?
638
00:24:05,244 --> 00:24:06,510
Feeling good over here, judge.
639
00:24:06,512 --> 00:24:07,645
You wanna taste?
640
00:24:07,647 --> 00:24:09,413
-Woo!
-I will. I can't wait.
641
00:24:12,919 --> 00:24:14,919
[Catore] My plan
for the kohlrabi
642
00:24:14,921 --> 00:24:18,322
is to keep
a fried theme going.
643
00:24:18,324 --> 00:24:20,958
Chop them up
and crispy them up.
644
00:24:20,960 --> 00:24:22,226
What's the time?
645
00:24:22,228 --> 00:24:23,894
[Ted] Two minutes
to go, chefs.
646
00:24:23,896 --> 00:24:24,895
[Darian] I want them golden.
647
00:24:24,897 --> 00:24:28,032
[suspenseful music playing]
648
00:24:31,504 --> 00:24:33,537
[Alan] I'm very happy
with the look of my catfish
649
00:24:33,539 --> 00:24:38,008
Anytime you have a fried fish,
there's always hot sauce.
650
00:24:38,010 --> 00:24:40,311
To make my hot sauce,
I removed the pepperoni
651
00:24:40,313 --> 00:24:42,346
from the fried pizza,
rendered the fat
652
00:24:42,348 --> 00:24:44,448
with jalapeno and onion.
653
00:24:44,450 --> 00:24:47,218
That's a whole lot of vinegar
you're putting in there now.
654
00:24:47,220 --> 00:24:49,386
Millie doesn't know
that I'm a sexy boy.
655
00:24:49,388 --> 00:24:51,489
We love our vinegar base
hot sauce.
656
00:24:51,491 --> 00:24:53,190
Chefs, let's get it
on the plate.
657
00:24:53,259 --> 00:24:55,092
-Let's go. Let's go, move it.
-[Amanda] This is it.
658
00:24:55,094 --> 00:24:57,194
[suspenseful music playing]
659
00:24:57,263 --> 00:24:58,596
[Scott] Let's go, chefs,
get it done.
660
00:24:58,598 --> 00:25:00,564
[Ted] Running out of time.
661
00:25:00,566 --> 00:25:05,135
Ten, nine, eight, seven,
662
00:25:05,137 --> 00:25:08,072
six, five, four,
663
00:25:08,074 --> 00:25:10,741
three, two, one.
664
00:25:11,811 --> 00:25:14,011
Time's up. Beautiful.
665
00:25:14,079 --> 00:25:15,045
Good job.
666
00:25:17,216 --> 00:25:20,618
[suspenseful music playing]
667
00:25:20,620 --> 00:25:22,052
I feel pretty confident,
668
00:25:22,121 --> 00:25:23,587
the grits are nice
and creamy and cheesy,
669
00:25:23,589 --> 00:25:25,389
the catfish is crispy,
and the curry sauce
670
00:25:25,391 --> 00:25:27,024
is gonna tie it all together.
671
00:25:28,995 --> 00:25:30,794
[Catore] I feel great.
672
00:25:30,796 --> 00:25:33,564
This dish is a winner.
673
00:25:33,566 --> 00:25:35,232
I'm gonna be
the last standing.
674
00:25:38,905 --> 00:25:40,170
[suspenseful music playing]
675
00:25:40,172 --> 00:25:42,506
Chefs, you are back
at the Chopping Block.
676
00:25:42,575 --> 00:25:46,343
Your entree baskets contained
deep-fried pizza,
677
00:25:46,345 --> 00:25:50,347
catfish, kohlrabi, and grits
678
00:25:50,349 --> 00:25:52,249
Darian, please tell us
about your dish.
679
00:25:52,251 --> 00:25:55,419
So in front of you,
you got pizza-crusted catfish
680
00:25:55,487 --> 00:25:58,889
with coconut curry sauce
and a kohlrabi slaw.
681
00:25:58,891 --> 00:26:02,793
Are the flavors in this sauce
different from those
682
00:26:02,795 --> 00:26:04,528
-in your first round?
-[Darian] Definitely.
683
00:26:04,597 --> 00:26:06,297
The curry sauce is a little
bit more on the sweet side.
684
00:26:06,299 --> 00:26:08,666
So we eat it all at once.
685
00:26:08,668 --> 00:26:10,801
Get those beautiful flavors
of the island
686
00:26:10,803 --> 00:26:12,603
popping in your mouth.
687
00:26:12,638 --> 00:26:15,306
Um, the sauce
is a little too sweet
688
00:26:15,308 --> 00:26:16,674
for my liking with the fish,
689
00:26:16,676 --> 00:26:18,576
but the fish
is cooked perfectly,
690
00:26:18,578 --> 00:26:20,010
it's nice and crispy
691
00:26:20,012 --> 00:26:22,646
-and it's moist.
-Okay.
692
00:26:22,648 --> 00:26:24,915
Chef, I'm glad you made
the sauce, it's delicious.
693
00:26:24,917 --> 00:26:27,251
And I also like the deep-fried
pizza in the fish.
694
00:26:27,253 --> 00:26:30,154
I do think grits is usually
a vehicle for other flavors,
695
00:26:30,222 --> 00:26:33,791
so because the curry
was there, it really worked.
696
00:26:33,793 --> 00:26:35,492
I'm happy you made the sauce,
too, because it adds
697
00:26:35,561 --> 00:26:37,227
a tremendous amount of flavor.
698
00:26:37,296 --> 00:26:39,296
I like the addition
of the kohlrabi salad,
699
00:26:39,332 --> 00:26:41,498
but don't put it directly
on top of the fried fish
700
00:26:41,567 --> 00:26:43,867
because it takes all
that beautiful crispiness
701
00:26:43,869 --> 00:26:45,803
-that you have away.
-Yeah.
702
00:26:45,805 --> 00:26:48,038
And if you win,
you'll get $10,000.
703
00:26:48,107 --> 00:26:50,140
-Do you have plans for that?
-[Darian] Oh, yeah.
704
00:26:50,142 --> 00:26:52,109
I'm sending my mama
on a one week vacation.
705
00:26:52,111 --> 00:26:53,677
I'm like, there you go,
706
00:26:53,679 --> 00:26:54,912
this is for all
your hard work.
707
00:26:54,914 --> 00:26:56,180
Thank you for getting me here
708
00:26:56,248 --> 00:26:57,414
so I can start a life
for myself.
709
00:26:57,416 --> 00:26:58,716
And she's not gonna go
to Jamaica
710
00:26:58,817 --> 00:27:00,084
for her vacation, right?
711
00:27:00,152 --> 00:27:01,785
-Somewhere else.
-I hope not.
712
00:27:01,787 --> 00:27:03,053
Somewhere new and exciting.
713
00:27:04,290 --> 00:27:05,489
Chef Darian, thank you.
714
00:27:05,491 --> 00:27:07,358
Next up, Chef Alan.
715
00:27:07,360 --> 00:27:12,096
For my entree, there's a corn
grit-crusted catfish,
716
00:27:12,164 --> 00:27:14,398
tomatillos
and kohlrabi green salsa,
717
00:27:14,400 --> 00:27:17,034
and then we finish it off
with a kohlrabi salad
718
00:27:17,102 --> 00:27:20,838
as well as a pepperoni
hot sauce.
719
00:27:20,840 --> 00:27:22,940
[Amanda] Well, chef,
this is a beautiful plate.
720
00:27:22,942 --> 00:27:26,210
I like these with the kohlrabi
and the sauce.
721
00:27:26,212 --> 00:27:29,313
Sauce is great.
I'm not detecting pepperoni.
722
00:27:29,315 --> 00:27:30,481
But if you say it's in there,
723
00:27:30,483 --> 00:27:32,616
-I believe you.
-Yeah.
724
00:27:32,618 --> 00:27:35,919
My fish is slightly
undercooked.
725
00:27:35,921 --> 00:27:38,455
But on the end,
it's cooked well.
726
00:27:38,457 --> 00:27:40,024
And it's a little gritty
for me.
727
00:27:40,059 --> 00:27:42,292
I would have hoped
that you put the grits
728
00:27:42,294 --> 00:27:44,094
-in the food processor.
-[Scott] I agree.
729
00:27:44,096 --> 00:27:45,562
I think the fish
is a little undercooked.
730
00:27:45,631 --> 00:27:48,232
-You could've hit it
a little bit harder.
-Okay.
731
00:27:48,234 --> 00:27:49,867
[Scott] But it's a beautiful
presentation.
732
00:27:49,869 --> 00:27:51,101
Technique is very sound.
733
00:27:51,103 --> 00:27:53,137
You have very sound
technique, chef.
734
00:27:53,139 --> 00:27:55,572
I mean,
it's really impressive.
735
00:27:55,574 --> 00:27:57,441
[Ted] All right,
Chef Alan, thank you.
736
00:27:57,443 --> 00:27:59,977
-Thank you.
-Finally, Chef Catore.
737
00:27:59,979 --> 00:28:02,279
So judges,
today I have for you
738
00:28:02,281 --> 00:28:05,182
my redemption dish.
739
00:28:05,250 --> 00:28:08,218
Deep-fried
pepperoni crusted catfish
740
00:28:08,220 --> 00:28:10,587
with a sauteed kohlrabi.
741
00:28:10,589 --> 00:28:13,657
[suspenseful music playing]
742
00:28:13,659 --> 00:28:15,259
[Scott] Chef, I feel like
this is a real departure
743
00:28:15,294 --> 00:28:16,960
from your first round.
744
00:28:16,962 --> 00:28:18,829
Fantastic fried fish
in this round,
745
00:28:18,831 --> 00:28:20,464
really delicious stuff.
746
00:28:20,499 --> 00:28:24,168
Um, I like the usage
of the pepperoni.
747
00:28:24,236 --> 00:28:25,803
The fish taste like pepperoni
748
00:28:25,805 --> 00:28:28,138
and it's perfectly cooked
all the way through.
749
00:28:28,140 --> 00:28:30,441
The kohlrabi
on the other hand,
750
00:28:30,443 --> 00:28:32,443
I just taste oil.
751
00:28:32,511 --> 00:28:34,745
So we need something
to kind of counterbalance
752
00:28:34,780 --> 00:28:36,380
-all of the fat.
-Thank you, chef.
753
00:28:36,382 --> 00:28:37,815
I appreciate you.
754
00:28:37,817 --> 00:28:41,151
I think the grits
needed some more liquid.
755
00:28:41,187 --> 00:28:42,820
They're a little tight.
756
00:28:42,822 --> 00:28:47,057
I want that creamy, beautiful,
fatty, grit texture.
757
00:28:47,059 --> 00:28:48,726
But I love this catfish.
758
00:28:48,794 --> 00:28:50,828
I think that was such
a great flavor.
759
00:28:50,830 --> 00:28:52,096
Thank you so much.
760
00:28:52,098 --> 00:28:54,164
[suspenseful music playing]
761
00:28:54,233 --> 00:28:56,200
All right, we saw
some improvements
762
00:28:56,202 --> 00:28:58,202
and some steps backward
in that second round.
763
00:28:58,204 --> 00:28:59,737
I just missed the mark
on a couple
764
00:28:59,838 --> 00:29:01,472
of cooking techniques,
but I think I deserve
765
00:29:01,540 --> 00:29:04,742
to be here because my flavor
profiles are on point.
766
00:29:06,479 --> 00:29:08,846
[Catore] Alan was in his hea
this round.
767
00:29:08,848 --> 00:29:12,182
His catfish was undercooked,
so I think
768
00:29:12,184 --> 00:29:14,418
he's on the Chopping Block
this round.
769
00:29:14,420 --> 00:29:17,588
So, who has earned the right
to move on to dessert?
770
00:29:17,590 --> 00:29:18,555
Let's do it.
771
00:29:18,557 --> 00:29:19,556
Yes, sir.
772
00:29:25,931 --> 00:29:28,031
[dramatic music playing]
773
00:29:28,033 --> 00:29:31,201
So whose dish
is on the Chopping Block?
774
00:29:31,270 --> 00:29:34,605
[dramatic music playing]
775
00:29:41,313 --> 00:29:42,913
Aah.
776
00:29:42,915 --> 00:29:45,115
Chef Catore,
you've been chopped.
777
00:29:45,117 --> 00:29:46,583
-Judges.
-Chef Catore,
778
00:29:46,585 --> 00:29:48,986
that fish
was cooked perfectly.
779
00:29:48,988 --> 00:29:52,389
However, the kohlrabi,
it was greasy, it was oily,
780
00:29:52,391 --> 00:29:55,225
the grits were a little bit
on the dense side,
781
00:29:55,227 --> 00:29:57,494
and so you've been chopped.
782
00:29:57,563 --> 00:29:59,029
Thank you so much,
each of you.
783
00:29:59,031 --> 00:30:01,331
-Appreciate you.
-But on a positive note,
784
00:30:01,400 --> 00:30:02,833
you're doing wonderful things.
785
00:30:02,835 --> 00:30:04,535
And, oh gosh,
I'm getting emotional.
786
00:30:04,537 --> 00:30:07,604
[Amanda] I know. I do, too.
It's hard not to.
787
00:30:07,673 --> 00:30:09,506
Just know that you're doing
amazing things
788
00:30:09,575 --> 00:30:12,142
and you just inspired me
so much.
789
00:30:12,144 --> 00:30:13,477
And you're gonna go
a very long way.
790
00:30:13,545 --> 00:30:14,645
Thank you so much.
791
00:30:14,647 --> 00:30:16,213
[Millie] Thank you.
792
00:30:16,215 --> 00:30:18,215
-[dramatic music playing]
-Thank you, chef.
793
00:30:18,217 --> 00:30:19,283
Thank you.
794
00:30:21,821 --> 00:30:23,587
That was just like
very intense,
795
00:30:23,589 --> 00:30:25,522
but the experience
is actually probably
796
00:30:25,524 --> 00:30:28,292
just gonna help me to thrive
and push me even more.
797
00:30:32,097 --> 00:30:35,332
[Alan] All I can think abou
is crushing Chef Darian.
798
00:30:35,367 --> 00:30:37,534
But judging
from the last round,
799
00:30:37,536 --> 00:30:39,970
I didn't do that great,
he did phenomenal.
800
00:30:39,972 --> 00:30:45,042
And if I don't succeed
in desserts, I'm going home.
801
00:30:45,044 --> 00:30:47,911
One chef away from being
the Chopped champion.
802
00:30:47,913 --> 00:30:50,547
Man, it's either me or him.
803
00:30:50,549 --> 00:30:52,783
I can smell the money
in my hand already.
804
00:30:52,785 --> 00:30:56,920
[suspenseful music playing]
805
00:30:56,922 --> 00:30:58,722
[Ted] Open them up.
806
00:30:58,824 --> 00:31:01,458
-Ooh.
-[Ted] You are staring down
807
00:31:01,460 --> 00:31:04,027
a deep-fried banana split.
808
00:31:04,029 --> 00:31:06,730
This is beautiful.
I'm gonna eat this myself.
809
00:31:06,832 --> 00:31:08,532
-[Ted] Blackberries.
-All right.
810
00:31:08,534 --> 00:31:10,467
All right.
I'm loving these.
811
00:31:10,469 --> 00:31:11,969
[Ted] Rainbow marshmallows.
812
00:31:11,971 --> 00:31:14,438
Beautiful, look at all
these colors.
813
00:31:14,440 --> 00:31:16,139
[Ted] And puff pastry.
814
00:31:16,141 --> 00:31:17,541
Puff pastry?
815
00:31:17,543 --> 00:31:19,276
I'm excited.
816
00:31:19,344 --> 00:31:21,011
You have 30 minutes
and remember,
817
00:31:21,013 --> 00:31:22,379
as in previous rounds,
818
00:31:22,381 --> 00:31:25,682
you must fry something
for your dessert.
819
00:31:25,684 --> 00:31:28,118
-Clock starts now.
-[Amanda] Woo! Come on, chefs.
820
00:31:28,120 --> 00:31:29,186
Come on, chefs.
821
00:31:34,026 --> 00:31:35,525
Alan has come back
to his station
822
00:31:35,561 --> 00:31:36,894
with pretty much
all the dairy,
823
00:31:36,896 --> 00:31:38,228
all the cream, all the milks,
824
00:31:38,230 --> 00:31:40,430
so obviously
that triggers ice cream.
825
00:31:40,432 --> 00:31:42,432
-Ice cream.
-Ice cream.
826
00:31:42,434 --> 00:31:44,001
Chef Alan,
what are you building?
827
00:31:44,003 --> 00:31:45,636
No idea.
828
00:31:45,704 --> 00:31:48,405
-[laughs]
-Sounds delicious, chef.
829
00:31:48,407 --> 00:31:49,907
Ice cream for sure.
830
00:31:49,909 --> 00:31:52,643
I know that if I have
a creamy ice cream,
831
00:31:52,711 --> 00:31:54,578
I have a great opportunity
at winning Chopped,
832
00:31:54,646 --> 00:31:58,415
and so I'm putting all
my marbles into ice cream
833
00:31:58,417 --> 00:32:00,550
with blackberry
and tequila sauce
834
00:32:00,552 --> 00:32:02,119
and deep-fried churros.
835
00:32:02,187 --> 00:32:04,554
So my puff pastry,
I deep-fry it
836
00:32:04,556 --> 00:32:07,291
and I will fold it
into my ice cream.
837
00:32:07,293 --> 00:32:09,593
Instead of using sugar
for my ice cream base,
838
00:32:09,595 --> 00:32:12,362
I am using
rainbow marshmallows
839
00:32:12,364 --> 00:32:15,532
and fried bananas
from the banana split
840
00:32:15,534 --> 00:32:17,267
to add a little
more sweetness
841
00:32:17,269 --> 00:32:19,369
and also creaminess
to my ice cream base.
842
00:32:23,542 --> 00:32:25,642
Rum.
843
00:32:25,744 --> 00:32:27,077
[Ted] Judges, do you think
that puff pastry
844
00:32:27,079 --> 00:32:28,578
was put in the basket
with the intention
845
00:32:28,580 --> 00:32:29,813
-that they fry it?
-[Scott] Yes.
846
00:32:29,815 --> 00:32:31,581
I think everybody
is gonna fry it
847
00:32:31,583 --> 00:32:33,784
and I think they have to be
very, very, very, very careful
848
00:32:33,786 --> 00:32:35,552
because it's really hard
to keep it
849
00:32:35,554 --> 00:32:38,188
from getting greasy
or heavy or soggy.
850
00:32:38,190 --> 00:32:40,524
Darian has
his puff pastry rolled out
851
00:32:40,526 --> 00:32:42,526
and inside of it
is the deep-fried banana
852
00:32:42,528 --> 00:32:44,628
-and the rainbow marshmallow.
-[Mille] Right.
853
00:32:44,630 --> 00:32:46,330
Chef Darian,
what are you building?
854
00:32:46,398 --> 00:32:52,002
A fried banana and rainbow
marshmallow wonton.
855
00:32:52,004 --> 00:32:53,637
When I saw puff pastry,
I'm like, hmm,
856
00:32:53,639 --> 00:32:56,373
I can make, like,
sort of a wonton
857
00:32:56,375 --> 00:32:58,008
with all those
good stuff inside,
858
00:32:58,010 --> 00:32:59,743
so when they cut it,
all of that deliciousness
859
00:32:59,778 --> 00:33:01,745
-run out.
-Nineteen minutes
860
00:33:01,780 --> 00:33:03,480
on the clock, chefs.
861
00:33:03,515 --> 00:33:05,015
[Scott] Let's talk about
these two chefs.
862
00:33:05,017 --> 00:33:06,416
So we have Chef Alan,
863
00:33:06,452 --> 00:33:08,452
nontraditional Mexican
as he calls it
864
00:33:08,520 --> 00:33:10,220
and he's created some
pretty good flavors
865
00:33:10,222 --> 00:33:11,355
-for us today.
-[Amanda] Yeah.
866
00:33:11,357 --> 00:33:12,990
And Chef Darian,
867
00:33:12,992 --> 00:33:14,691
-he brought curry in both...
-[Millie] He did.
868
00:33:14,693 --> 00:33:15,993
...the first
and the second round.
869
00:33:15,995 --> 00:33:17,928
Honestly, I have
to tell you guys, like,
870
00:33:17,930 --> 00:33:19,930
both these chefs going
into the dessert round
871
00:33:19,932 --> 00:33:21,164
are neck and neck.
872
00:33:21,233 --> 00:33:22,199
-They're really...
-Yes.
873
00:33:22,201 --> 00:33:24,034
...truly head to head.
874
00:33:24,069 --> 00:33:25,969
-But I do like Alan's...
-[Ted] Look at the way...
875
00:33:25,971 --> 00:33:27,437
...strips of puff pastry,
they look great.
876
00:33:27,506 --> 00:33:29,006
-They look gorgeous, right?
-[Amanda] Yup.
877
00:33:29,141 --> 00:33:32,175
-Hey, chef. How are you doing?
-I'm running, man.
I'm Jamaican, remember?
878
00:33:33,946 --> 00:33:35,345
[Alan] I don't want
the ice cream to be too swee
879
00:33:35,347 --> 00:33:37,814
and so this blackberry
and tequila sauce,
880
00:33:37,816 --> 00:33:39,449
as you're eating it
with the ice cream,
881
00:33:39,484 --> 00:33:42,052
it's supposed to be
a perfect balanced bite.
882
00:33:42,054 --> 00:33:43,987
It's time for me
to check on my ice cream.
883
00:33:43,989 --> 00:33:47,157
This is either gonna be
successful or I lose.
884
00:33:47,225 --> 00:33:48,825
Chef Alan's ice cream is out
885
00:33:48,827 --> 00:33:52,262
and it looks silky and smooth
and beautiful.
886
00:33:52,330 --> 00:33:54,297
[Alan] My ice cream
is beautiful.
887
00:33:54,299 --> 00:33:56,099
The sauce is ready to go.
888
00:33:56,101 --> 00:33:59,669
All I have to do
is make churros.
889
00:33:59,671 --> 00:34:02,939
[suspenseful music playing]
890
00:34:02,941 --> 00:34:05,475
Seven minutes to go, chefs.
891
00:34:05,544 --> 00:34:07,110
[Scott] So Darian
is taking little pieces
892
00:34:07,112 --> 00:34:09,780
of that puff pastry
and plugging the holes.
893
00:34:09,782 --> 00:34:11,114
[Amanda] Hmm.
894
00:34:11,116 --> 00:34:12,783
I can't get
the puff pastry to seal.
895
00:34:12,785 --> 00:34:14,985
I have three
basket ingredients
896
00:34:15,053 --> 00:34:18,155
and $10,000 on the line
and I have to get this right.
897
00:34:18,223 --> 00:34:21,258
So I decided to form them
in croquettes and bread it,
898
00:34:21,326 --> 00:34:23,126
like, twice to fill up hole
899
00:34:23,195 --> 00:34:26,363
I'm very concerned
about Chef Darian's wontons.
900
00:34:26,365 --> 00:34:28,732
He double battered them
and we did see
901
00:34:28,801 --> 00:34:30,367
-some overfills.
-[Scott] I agree with you.
902
00:34:30,369 --> 00:34:32,702
For the heat to permeate
that dough
903
00:34:32,704 --> 00:34:34,037
-that's in the center...
-[Amanda] Right.
904
00:34:34,106 --> 00:34:35,806
...takes a tremendous amount
of time.
905
00:34:35,808 --> 00:34:37,240
-[Ted] Oh.
-But then we run the risk
906
00:34:37,242 --> 00:34:39,676
of it being too greasy.
907
00:34:39,678 --> 00:34:41,445
It's never gonna make it.
908
00:34:45,184 --> 00:34:46,516
[suspenseful music playing]
909
00:34:46,518 --> 00:34:48,485
Less than five minutes
to go, chefs.
910
00:34:48,553 --> 00:34:50,720
[Amanda] Come on, chefs,
get it together now.
This is it.
911
00:34:50,822 --> 00:34:52,689
Start getting
them plates ready.
912
00:34:52,691 --> 00:34:54,424
[Darian] I have three
basket ingredients
913
00:34:54,460 --> 00:34:56,993
in these croquettes,
I need them to work.
914
00:34:56,995 --> 00:34:59,329
I'm hoping that the extra
flour and panko
915
00:34:59,331 --> 00:35:01,098
will seal it inside
and it can cook
916
00:35:01,100 --> 00:35:02,199
all the way through.
917
00:35:02,267 --> 00:35:04,367
Next, I'll make
a nice compote
918
00:35:04,369 --> 00:35:07,070
with the blackberries
to complement my dessert.
919
00:35:07,072 --> 00:35:08,772
Being from Jamaica,
I got to have a little rum
920
00:35:08,774 --> 00:35:09,773
for my dessert.
921
00:35:09,775 --> 00:35:11,208
Watch your eyebrows, chef.
922
00:35:11,276 --> 00:35:12,776
[laughs]
923
00:35:12,778 --> 00:35:14,377
[Ted] Less than two minutes
left, chefs.
924
00:35:14,379 --> 00:35:15,979
[Amanda] Last minute decision,
925
00:35:15,981 --> 00:35:17,481
Chef Darian's using
the melted ice cream
926
00:35:17,549 --> 00:35:18,782
from the banana split.
927
00:35:18,784 --> 00:35:20,417
-Yum.
-[Ted] Yum.
928
00:35:20,419 --> 00:35:22,819
[Darian] I wanna add
another element on my dish.
929
00:35:22,821 --> 00:35:25,822
So I used the ice cream
from my banana split,
930
00:35:25,824 --> 00:35:27,724
some cornstarch
to thicken it up
931
00:35:27,826 --> 00:35:30,327
to make an anglaise.
932
00:35:30,329 --> 00:35:31,828
So I'm now
gonna make churros,
933
00:35:31,830 --> 00:35:34,264
they're falling apart.
934
00:35:34,266 --> 00:35:36,666
Well, they're not churros.
935
00:35:36,668 --> 00:35:39,636
They're not gonna have
that nice doughy center.
936
00:35:39,638 --> 00:35:41,304
[Darian] Chef, you good?
937
00:35:41,306 --> 00:35:43,907
-We'll see.
-[Darian] Okay.
938
00:35:43,909 --> 00:35:45,909
[Alan] And so I'm gonna pivo
and turn it
939
00:35:45,911 --> 00:35:47,878
into cinnamon crisp.
940
00:35:47,880 --> 00:35:51,148
[dramatic music playing]
941
00:35:51,183 --> 00:35:52,816
[Amanda] Chef Alan,
you gotta finish up.
942
00:35:52,818 --> 00:35:54,718
[Scott] He just laughs
at you.
943
00:35:54,786 --> 00:35:56,052
[Amanda] You know what,
I am going there
944
00:35:56,054 --> 00:35:57,053
and kick his [bleep].
945
00:35:57,122 --> 00:35:59,222
I have no problem doing that.
946
00:35:59,224 --> 00:36:00,724
All right, chefs,
final seconds
947
00:36:00,792 --> 00:36:02,325
of the final round here.
948
00:36:02,327 --> 00:36:06,563
Ten, nine, eight, seven,
949
00:36:06,665 --> 00:36:09,599
six, five, four,
950
00:36:09,668 --> 00:36:12,669
three, two, one.
951
00:36:12,671 --> 00:36:14,738
-Time's up.
-[Amanda] Good job.
952
00:36:16,108 --> 00:36:17,607
Well done, chef.
953
00:36:19,278 --> 00:36:20,477
What did you make?
954
00:36:20,545 --> 00:36:23,046
Like a puff pastry ball.
955
00:36:23,048 --> 00:36:24,581
-You stuffed it and rolled it?
-Yeah, yeah.
956
00:36:24,649 --> 00:36:26,116
[laughs]
957
00:36:26,151 --> 00:36:27,884
Chef Darian,
I look at his dish
958
00:36:27,886 --> 00:36:29,853
and it seems like a big ball
so I don't know
959
00:36:29,855 --> 00:36:31,655
if it's gonna be
cooked through.
960
00:36:31,657 --> 00:36:33,456
But I feel good, I mean
the ice cream came out,
961
00:36:33,492 --> 00:36:36,259
so I'm happy with that.
962
00:36:36,295 --> 00:36:38,361
[upbeat music playing]
963
00:36:40,966 --> 00:36:42,566
[Ted] Chef Darian, Chef Alan.
964
00:36:42,568 --> 00:36:44,467
The final round,
you got a dessert basket
965
00:36:44,536 --> 00:36:47,504
packed with a deep-fried
banana split,
966
00:36:47,572 --> 00:36:49,973
blackberries,
rainbow marshmallows,
967
00:36:49,975 --> 00:36:51,541
and puff pastry.
968
00:36:51,643 --> 00:36:52,742
Chef Darian.
969
00:36:52,811 --> 00:36:54,744
We got a puff pastry croquette
970
00:36:54,813 --> 00:36:56,780
and a anglaise sauce
on the outside.
971
00:36:56,782 --> 00:36:59,649
[dramatic music playing]
972
00:37:06,892 --> 00:37:09,960
It's a fun idea because
then when you open this up,
973
00:37:09,962 --> 00:37:11,261
you have all
these crazy colors
974
00:37:11,263 --> 00:37:12,929
from the rainbow marshmallow
975
00:37:12,931 --> 00:37:15,365
and you have the chocolate
and bananas all good,
976
00:37:15,367 --> 00:37:18,368
but this is delicate
puff pastry
977
00:37:18,370 --> 00:37:21,371
and it didn't spend
enough time in the oil.
978
00:37:21,406 --> 00:37:24,140
So the dough is raw
inside of here.
979
00:37:24,142 --> 00:37:25,976
[tense music playing]
980
00:37:25,978 --> 00:37:27,744
Chef, respect, honestly,
981
00:37:27,812 --> 00:37:31,047
because you cooked
a beautiful exterior, right?
982
00:37:31,116 --> 00:37:32,716
It's nice and golden brown,
983
00:37:32,784 --> 00:37:34,184
and then the flavors
are great, like,
984
00:37:34,219 --> 00:37:36,219
I ate the chocolate
with the banana,
985
00:37:36,221 --> 00:37:37,554
it was beautiful.
986
00:37:37,556 --> 00:37:40,724
Love the berries
with the rum, great idea.
987
00:37:40,726 --> 00:37:43,393
To Scott's point,
I love the banana
988
00:37:43,428 --> 00:37:45,295
and the chocolate
and that mint
989
00:37:45,297 --> 00:37:47,130
with the blackberries,
990
00:37:47,165 --> 00:37:49,132
it's a delicious bite
together.
991
00:37:49,134 --> 00:37:50,800
You just missed the mark
on the dough,
992
00:37:50,802 --> 00:37:52,369
but other than that,
delicious.
993
00:37:52,437 --> 00:37:53,403
Job very well done.
994
00:37:53,438 --> 00:37:54,604
Chef Darian, thank you.
995
00:37:54,606 --> 00:37:55,805
Thank you so much.
996
00:37:55,807 --> 00:37:57,274
[Ted] Finally, Chef Alan.
997
00:37:57,276 --> 00:38:00,310
We have marshmallow
and banana ice cream
998
00:38:00,312 --> 00:38:02,178
with blueberry
and mezcal sauce
999
00:38:02,180 --> 00:38:04,080
and a cinnamon crisp.
1000
00:38:04,082 --> 00:38:07,284
[suspenseful music playing]
1001
00:38:09,921 --> 00:38:12,889
The ice cream is very creamy,
the texture of it is nice
1002
00:38:12,891 --> 00:38:14,424
and smooth and velvety.
1003
00:38:14,492 --> 00:38:16,026
You got a little bit of sugar
from the blackberry,
1004
00:38:16,028 --> 00:38:17,360
the bitterness, and then
you get the creaminess
1005
00:38:17,429 --> 00:38:19,195
of the ice cream.
1006
00:38:19,197 --> 00:38:21,965
Really beautiful texture
on the ice cream.
1007
00:38:21,967 --> 00:38:24,801
Your cinnamon crisp
is a little bit oily
1008
00:38:24,803 --> 00:38:28,305
and, you know,
the puff pastry folded into it
1009
00:38:28,307 --> 00:38:31,541
becomes unrecognizable because
1010
00:38:31,543 --> 00:38:34,044
-it doesn't stay crisp.
-Yeah.
1011
00:38:34,046 --> 00:38:35,879
Yeah, at the end of the day,
the flavor is good.
1012
00:38:35,881 --> 00:38:38,381
I like the banana,
I like the marshmallow.
1013
00:38:38,383 --> 00:38:40,450
They're not overpowering
at all, right?
1014
00:38:40,452 --> 00:38:42,218
The addition
of the blackberries
1015
00:38:42,220 --> 00:38:44,254
adds a much needed acidity
and sweetness
1016
00:38:44,256 --> 00:38:45,989
to the rest
of the ice cream itself.
1017
00:38:45,991 --> 00:38:48,925
You created a really good
ice cream.
1018
00:38:48,927 --> 00:38:50,493
[Ted] That's three
courses done.
1019
00:38:50,495 --> 00:38:51,861
All that is left
is for the judges
1020
00:38:51,863 --> 00:38:53,630
to select the champion.
1021
00:38:53,632 --> 00:38:55,332
-Thank you so much.
-Thank you.
1022
00:38:59,638 --> 00:39:01,871
Well, judges,
how well they did succeed
1023
00:39:01,873 --> 00:39:04,274
in making fried elements
in each course?
1024
00:39:04,276 --> 00:39:05,942
In the first round,
I think Chef Darian
1025
00:39:05,944 --> 00:39:07,544
did pretty well
with his shrimp.
1026
00:39:07,546 --> 00:39:09,646
He gave us lots of flavor.
1027
00:39:09,648 --> 00:39:12,015
[Scott] But that Romanesco
and blue cheese soda puree
1028
00:39:12,050 --> 00:39:13,450
was just too sweet.
1029
00:39:13,518 --> 00:39:16,019
I think that Chef Alan
did a really good job,
1030
00:39:16,054 --> 00:39:18,221
the way that he incorporate
the blue cheese soda
1031
00:39:18,223 --> 00:39:20,023
-into the tempura batter.
-[Amanda] So smart.
1032
00:39:20,058 --> 00:39:21,858
But Chef Alan had a problem
1033
00:39:21,860 --> 00:39:23,560
-with his Romanesco.
-[Scott] I agree with you,
1034
00:39:23,562 --> 00:39:25,261
it did need
more cooking time.
1035
00:39:25,263 --> 00:39:27,130
Heading into
the entree round,
1036
00:39:27,132 --> 00:39:29,733
Chef Darian prepared
a really good bite.
1037
00:39:29,801 --> 00:39:31,201
[Amanda] Yeah, flavor bomb.
1038
00:39:31,203 --> 00:39:33,370
But he really lost
the execution
1039
00:39:33,372 --> 00:39:36,573
of his fried fish with all
of that stuff on top of it.
1040
00:39:36,575 --> 00:39:39,075
I actually disagree
because I was able to eat
1041
00:39:39,144 --> 00:39:41,010
around the sauce
and the salad.
1042
00:39:41,012 --> 00:39:42,879
-Unlike Chef Alan's fish...
-Yeah.
1043
00:39:42,881 --> 00:39:46,082
...that was gritty
and undercooked.
1044
00:39:46,084 --> 00:39:47,584
[Scott] Yeah.
I agree with you, Millie.
1045
00:39:47,586 --> 00:39:50,053
Chef Darian did a better job
frying his fish.
1046
00:39:50,088 --> 00:39:52,455
Chef Alan has had beautiful
presentations all day...
1047
00:39:52,457 --> 00:39:54,391
-Mmm-hmm.
-...very modern cooking.
1048
00:39:54,393 --> 00:39:56,926
You know, Chef Darian gave us
a lot of amazing flavors
1049
00:39:56,928 --> 00:39:58,328
-and lots of spice.
-[Millie] Mmm-hmm.
1050
00:39:58,330 --> 00:40:01,631
So, how are we gonna decide?
1051
00:40:04,236 --> 00:40:06,503
[suspenseful music playing]
1052
00:40:06,571 --> 00:40:08,538
[Darian] Dessert one
was a little tricky.
1053
00:40:08,540 --> 00:40:11,040
So I'm just hoping
that my appetizer
1054
00:40:11,109 --> 00:40:13,576
and my entree
really give me this win.
1055
00:40:13,578 --> 00:40:15,979
I want to win
this competition for me,
1056
00:40:15,981 --> 00:40:16,946
my family.
1057
00:40:16,948 --> 00:40:19,382
I just want it.
1058
00:40:19,384 --> 00:40:21,885
Hell, yeah,
I'm nervous. [laughs]
1059
00:40:21,887 --> 00:40:24,988
I won't be as nervous
after I win.
1060
00:40:24,990 --> 00:40:28,091
So whose dish
is on the Chopping Block?
1061
00:40:28,093 --> 00:40:31,561
[suspenseful music playing]
1062
00:40:37,602 --> 00:40:39,636
Chef Darian,
you've been chopped.
1063
00:40:39,638 --> 00:40:41,604
Judges.
1064
00:40:41,606 --> 00:40:43,440
Chef Darian,
your appetizer round
1065
00:40:43,475 --> 00:40:45,375
we feel like was your probably
your strongest round.
1066
00:40:45,377 --> 00:40:47,544
The only flaw was that
puree of Romanesco
1067
00:40:47,546 --> 00:40:49,245
that you gave us,
it was just too sweet
1068
00:40:49,247 --> 00:40:50,747
with the blue cheese soda.
1069
00:40:50,815 --> 00:40:52,348
But your real downfall
frankly, chef,
1070
00:40:52,350 --> 00:40:55,452
was this dessert round,
and so we had to chop you.
1071
00:40:55,487 --> 00:40:57,821
But chef, you have a such
a bright future ahead of you.
1072
00:40:57,823 --> 00:40:59,222
[Darian] Thank you,
appreciate it.
1073
00:40:59,290 --> 00:41:01,458
This is an honor, like,
to be here,
1074
00:41:01,460 --> 00:41:03,259
you know what I mean,
so it means a lot.
1075
00:41:03,261 --> 00:41:04,794
-[Millie] Thank you, chef.
-Thank you.
1076
00:41:04,796 --> 00:41:06,095
[Scott] It's our honor, chef.
Thank you.
1077
00:41:06,097 --> 00:41:08,198
-Thank you.
-Congrats.
1078
00:41:08,266 --> 00:41:11,100
[upbeat music playing]
1079
00:41:14,239 --> 00:41:15,939
I feel like a winner
even though I didn't win.
1080
00:41:15,941 --> 00:41:17,273
[laughs]
1081
00:41:17,342 --> 00:41:19,809
I'll be back,
bigger and better too.
1082
00:41:19,811 --> 00:41:21,110
[laughs]
1083
00:41:22,914 --> 00:41:25,114
And that means
Chef Alan Delgado,
1084
00:41:25,116 --> 00:41:27,150
you are the Chopped champi.
1085
00:41:27,152 --> 00:41:28,785
You've acquired
some deep pockets
1086
00:41:28,787 --> 00:41:31,187
in our deep-fried
deliciousness battle,
1087
00:41:31,189 --> 00:41:33,389
$10,000 is your prize.
1088
00:41:33,391 --> 00:41:34,958
-Congratulations.
-Yeah.
1089
00:41:34,960 --> 00:41:38,361
-Congratulations, chef.
-Thank you.
1090
00:41:38,363 --> 00:41:40,163
[Alan] Man, that just brings
a lot of joy to me.
1091
00:41:40,165 --> 00:41:42,065
I mean, the $10,000 is great,
1092
00:41:42,133 --> 00:41:44,167
but I'm one of those people
that doesn't process things
1093
00:41:44,169 --> 00:41:46,803
until a couple hours later.
1094
00:41:46,805 --> 00:41:50,273
I feel great, I just...
Give me a minute. [laughs]
1095
00:41:51,910 --> 00:41:53,109
Now that I won Chopped,
1096
00:41:53,144 --> 00:41:56,246
my next tattoo is, uh, this.
1097
00:41:56,314 --> 00:41:57,447
[laughs]
1098
00:41:57,449 --> 00:42:00,350
[rock music playing]