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]