1 00:00:01,005 --> 00:00:02,071 [Soo] Cowabunga, Ted. 2 00:00:02,071 --> 00:00:04,305 [Ted] Cowabunga indeed. 3 00:00:04,372 --> 00:00:06,005 [Bao Bao] Oops, sorry. 4 00:00:06,005 --> 00:00:09,705 [Ted] Buckle up for our noodle-palooza battle. 5 00:00:09,772 --> 00:00:13,372 I am the noodle queen, so pass me my crown. 6 00:00:13,372 --> 00:00:15,472 -[Scott] She does not play. -[Danny] No, not at all. 7 00:00:15,472 --> 00:00:17,705 She's here as a boss. I love this. 8 00:00:17,772 --> 00:00:18,872 Oh, yeah! 9 00:00:18,872 --> 00:00:20,372 So many things going in my head right now. 10 00:00:20,372 --> 00:00:21,972 [Esther] Everybody loves noodles. 11 00:00:21,972 --> 00:00:23,205 I mean, I own a noodle shop. 12 00:00:23,271 --> 00:00:25,505 [AJ] I studied in Italy. I'm coming for the win. 13 00:00:25,572 --> 00:00:27,071 Boom! 14 00:00:27,071 --> 00:00:29,205 -[Evan] I was born to noodle. -She's made a noodle dish from scratch. 15 00:00:29,271 --> 00:00:30,005 There's a huge risk. 16 00:00:30,005 --> 00:00:30,472 There's a huge risk. 17 00:00:30,472 --> 00:00:31,005 [Ted] Five minutes to get this done! 18 00:00:32,071 --> 00:00:33,372 [Soo howls] 19 00:00:33,372 --> 00:00:34,505 [Ted] Go! 20 00:00:34,572 --> 00:00:36,572 [clock ticks] 21 00:00:41,572 --> 00:00:44,171 [AJ] I spent two years training in Italy. 22 00:00:44,171 --> 00:00:47,572 I learned how to make pasta from the creators of pasta themselves. 23 00:00:47,572 --> 00:00:49,005 {\an8}I'm the executive chef and owner 24 00:00:49,071 --> 00:00:51,372 {\an8}of ESO Artisanal Pasta in Morristown, New Jersey. 25 00:00:52,005 --> 00:00:53,372 Let's make some pasta. 26 00:00:53,372 --> 00:00:56,672 We sell fresh pastas, sauces, imported goods from Italy. 27 00:00:56,672 --> 00:00:58,472 Tagliatelle alla Bolognese. 28 00:00:58,472 --> 00:01:00,005 My style of cooking is always paying homage 29 00:01:00,005 --> 00:01:00,472 My style of cooking is always paying homage 30 00:01:00,472 --> 00:01:01,005 to traditional dishes 31 00:01:01,572 --> 00:01:04,105 while putting my own modern twist on them. 32 00:01:04,171 --> 00:01:08,071 Training in Italy gives me a large competitive advantage. 33 00:01:08,572 --> 00:01:12,105 [speaking Italian] 34 00:01:12,105 --> 00:01:13,572 [in English] That's ESO pasta, baby. 35 00:01:19,572 --> 00:01:21,271 [Evan] The best part about working with noodles 36 00:01:21,271 --> 00:01:23,171 is how much fun they can be. 37 00:01:23,171 --> 00:01:26,572 I've been playing the drums for about 28 years. 38 00:01:26,572 --> 00:01:28,572 Anything that I can get my hands 39 00:01:28,572 --> 00:01:30,005 to mold and shape is fantastic. 40 00:01:30,005 --> 00:01:30,805 to mold and shape is fantastic. 41 00:01:31,605 --> 00:01:35,105 {\an8}I'm the chef-owner of Twined NYC. 42 00:01:35,105 --> 00:01:38,605 We create menus based off of the bounty that you can find 43 00:01:38,672 --> 00:01:40,605 at markets all around the city. 44 00:01:40,672 --> 00:01:41,705 All right. 45 00:01:41,705 --> 00:01:44,205 I am definitely an adrenaline junkie. 46 00:01:44,271 --> 00:01:46,005 Anything that I can do 47 00:01:46,071 --> 00:01:48,905 to get my blood pumping and my heart racing. 48 00:01:51,071 --> 00:01:52,271 We're all loco! 49 00:01:54,105 --> 00:01:56,171 I'm here to compete and show people what I have. 50 00:01:56,171 --> 00:01:59,472 And I'm also here to see what the other chefs have to bring to the table. 51 00:02:07,972 --> 00:02:10,472 [Soo] Noodles are blank canvas and if you give me a blank canvas, 52 00:02:10,472 --> 00:02:12,405 that's a dangerous game to play with me. 53 00:02:12,472 --> 00:02:14,171 I'm the executive chef at Adalina 54 00:02:14,171 --> 00:02:15,472 in Chicago, Illinois. 55 00:02:15,472 --> 00:02:16,605 I love stuffed pasta. 56 00:02:16,672 --> 00:02:19,405 Raviolis, raviolos, tortellini. 57 00:02:19,472 --> 00:02:22,005 I love that surprise when you bite into it. 58 00:02:22,071 --> 00:02:23,872 On the outside, it can look plain, 59 00:02:23,872 --> 00:02:27,171 but then, on the inside, it can be filled with whatever you want it to be. 60 00:02:27,171 --> 00:02:30,005 Prior of being a chef, I was a professional golfer. 61 00:02:30,005 --> 00:02:30,171 Prior of being a chef, I was a professional golfer. 62 00:02:31,005 --> 00:02:32,472 Four days on the golf course. 63 00:02:32,472 --> 00:02:34,305 However, in the kitchen, I'm very competitive. 64 00:02:34,372 --> 00:02:36,171 There is no hit and miss with me. 65 00:02:43,572 --> 00:02:45,305 [Bao Bao] Oh, I love noodle. 66 00:02:45,372 --> 00:02:46,872 Noodle is my life. 67 00:02:46,872 --> 00:02:48,972 And I'm a queen of the noodle dish. 68 00:02:49,472 --> 00:02:51,105 [chuckles] 69 00:02:51,105 --> 00:02:54,805 {\an8}I am Suchanan Aksornnan AKA Chef Bao Bao. 70 00:02:56,605 --> 00:03:00,005 I am executive chef and owner of Baoburg restaurant in Brooklyn. 71 00:03:00,005 --> 00:03:01,005 I am executive chef and owner of Baoburg restaurant in Brooklyn. 72 00:03:01,872 --> 00:03:03,872 [speaking foreign language] 73 00:03:03,872 --> 00:03:06,505 [in English] My mom is my inspiration. 74 00:03:06,572 --> 00:03:07,905 She own two restaurants. 75 00:03:07,972 --> 00:03:11,071 And she taught me how to be a good chef. 76 00:03:11,071 --> 00:03:14,372 My style of cooking is Southeast Asian street food. 77 00:03:14,372 --> 00:03:16,171 Spicy, sour, sweet. 78 00:03:16,171 --> 00:03:18,105 Other chefs should be scared because 79 00:03:18,105 --> 00:03:19,705 Chef Bao Bao is in the building. 80 00:03:23,972 --> 00:03:25,305 Welcome, chefs. 81 00:03:25,372 --> 00:03:26,705 -Cowabunga, Ted. -[all exclaiming] 82 00:03:26,772 --> 00:03:29,672 [Ted] Cowabunga indeed. 83 00:03:29,672 --> 00:03:30,005 {\an8}Buckle up because you are here for our noodle-palooza battle. 84 00:03:30,005 --> 00:03:31,005 {\an8}Buckle up because you are here for our noodle-palooza battle. 85 00:03:33,472 --> 00:03:34,372 Woo-hoo! 86 00:03:34,372 --> 00:03:35,572 -[Evan] Noodles! -[claps] 87 00:03:35,572 --> 00:03:36,905 For your competition, 88 00:03:36,972 --> 00:03:40,572 you must use noodles from the pantry in some way. 89 00:03:40,572 --> 00:03:43,271 There are oodles and oodles of noodles 90 00:03:43,271 --> 00:03:44,572 from which you can choose, 91 00:03:44,572 --> 00:03:46,672 so pick whatever serves you best. 92 00:03:46,672 --> 00:03:49,105 Remember, it all comes down to the ingredients 93 00:03:49,105 --> 00:03:50,572 you'll find inside these. 94 00:03:56,572 --> 00:03:58,405 Let's see those appetizer ingredients. 95 00:04:00,372 --> 00:04:01,005 -[all exclaiming] -Oh, wow. 96 00:04:03,972 --> 00:04:05,672 Incredible. 97 00:04:05,672 --> 00:04:08,005 [Ted] You got a bucket of meatballs. 98 00:04:08,005 --> 00:04:10,705 A bucket of meatballs. 99 00:04:10,772 --> 00:04:12,372 That's a big bucket, all right. 100 00:04:12,372 --> 00:04:14,472 Ooh, nice. 101 00:04:14,472 --> 00:04:16,005 [Ted] Persian cucumbers. 102 00:04:16,005 --> 00:04:17,271 Nice and fresh. 103 00:04:17,271 --> 00:04:18,705 I'm good with this. 104 00:04:18,772 --> 00:04:20,672 [Ted] Hot chicken seasoning. 105 00:04:20,672 --> 00:04:21,572 Spicy. 106 00:04:21,872 --> 00:04:23,205 Oh, boy. 107 00:04:23,271 --> 00:04:24,772 [Ted] And peanut brittle. 108 00:04:25,905 --> 00:04:27,305 I'm confident. 109 00:04:27,305 --> 00:04:30,005 {\an8}Twenty minutes to conceptualize and complete your noodle dishes. 110 00:04:30,005 --> 00:04:30,472 {\an8}Twenty minutes to conceptualize and complete your noodle dishes. 111 00:04:33,105 --> 00:04:34,171 {\an8}Clock starts now. 112 00:04:36,772 --> 00:04:39,105 {\an8}-Let's go, chefs. -Let's go. 113 00:04:39,105 --> 00:04:40,472 {\an8}-[Danny] You got this. -[Esther] Good luck! 114 00:04:40,472 --> 00:04:41,772 {\an8}[Danny] You got this, you got this. 115 00:04:43,271 --> 00:04:44,672 Oops, sorry. 116 00:04:46,105 --> 00:04:49,472 Scott, you're in very good company with two special guest judges. 117 00:04:49,472 --> 00:04:53,005 Celebrated modern Korean restaurateur, Chef Esther Choi. 118 00:04:53,005 --> 00:04:56,905 And James Beard award winning Chinese cuisine expert, Chef Danny Bowien. 119 00:04:56,972 --> 00:04:57,972 Welcome to you both. 120 00:04:57,972 --> 00:04:59,271 -Thank you so much. -Thank you. 121 00:04:59,271 --> 00:05:00,005 -Come now. -[Soo] Coming hot. 122 00:05:00,005 --> 00:05:00,972 -Come now. -[Soo] Coming hot. 123 00:05:00,972 --> 00:05:01,005 Judges, slurped out of soup or twirled around a fork, 124 00:05:04,372 --> 00:05:08,372 noodles or pasta are staple foods all over the world. 125 00:05:08,372 --> 00:05:10,472 Why the appeal? 126 00:05:10,472 --> 00:05:13,171 There is just something so comforting about being able to tuck into, 127 00:05:13,171 --> 00:05:14,872 {\an8}like, a bowl or a plate of noodles. 128 00:05:14,872 --> 00:05:16,472 {\an8}And there's so much versatility. 129 00:05:16,472 --> 00:05:18,805 [Esther] And it carries a lot of different flavors. 130 00:05:18,872 --> 00:05:20,105 You can do anything with it. 131 00:05:20,171 --> 00:05:21,672 [Scott] I agree with you 100%. 132 00:05:21,672 --> 00:05:24,672 {\an8}And this is a little bit of a different approach to the competition. 133 00:05:24,672 --> 00:05:26,105 We have the basket 134 00:05:26,105 --> 00:05:29,171 and then, we have the various pastas and noodles inside the pantry. 135 00:05:29,171 --> 00:05:30,005 So, the chefs know that they have to identify 136 00:05:30,005 --> 00:05:31,005 So, the chefs know that they have to identify 137 00:05:31,772 --> 00:05:34,872 some kind of pasta or noodle from the pantry 138 00:05:34,872 --> 00:05:36,872 and incorporate it inside the dish. 139 00:05:36,872 --> 00:05:38,572 Coming down, coming down, coming down. 140 00:05:38,572 --> 00:05:40,572 [Bao Bao] At my restaurant, Baoburg, 141 00:05:40,572 --> 00:05:43,872 {\an8}we serve so many different type of noodles. 142 00:05:45,205 --> 00:05:47,171 -Chef Bao Bao. -Yes, Chef. 143 00:05:47,171 --> 00:05:50,171 What type of pasta or noodle are you using, Chef? 144 00:05:50,171 --> 00:05:52,872 [Bao Bao] I am using the ramen noodle today. 145 00:05:52,872 --> 00:05:56,171 Doing stuffed ramen noodle patties with the meatball. 146 00:05:56,171 --> 00:05:58,572 And also teriyaki sauce 147 00:05:58,572 --> 00:06:00,005 that I use from the peanut brittle. 148 00:06:00,005 --> 00:06:01,005 that I use from the peanut brittle. 149 00:06:03,472 --> 00:06:04,772 -Nice, nice. -I love that she's being creative. 150 00:06:04,772 --> 00:06:06,271 -Yeah. -[Soo] Coming down, coming down. 151 00:06:06,772 --> 00:06:08,405 Sorry, Chef. 152 00:06:08,472 --> 00:06:11,472 [Scott] So, these are beef, pork and chicken meatballs. 153 00:06:11,472 --> 00:06:15,405 It's a great platform to be able to create other things with. 154 00:06:15,472 --> 00:06:18,372 I would immediately rinse that tomato sauce off. 155 00:06:18,372 --> 00:06:19,605 [Danny] I agree with you. 156 00:06:19,672 --> 00:06:21,872 If you're gonna go on a, like, an Asian direction. 157 00:06:21,872 --> 00:06:25,972 It's all about balancing that sweet, spicy, meaty flavor profile. 158 00:06:25,972 --> 00:06:27,605 Coming down, coming down, coming down. 159 00:06:27,672 --> 00:06:29,572 -[Scott] Chef Soo. -Yes. 160 00:06:29,572 --> 00:06:30,005 What are you gonna do with this appetizer to impress us, Chef? 161 00:06:30,005 --> 00:06:31,005 What are you gonna do with this appetizer to impress us, Chef? 162 00:06:32,772 --> 00:06:34,972 Oh, man, I don't know. Little bit of this, 163 00:06:34,972 --> 00:06:36,572 -little bit of that. -[Esther chuckles] 164 00:06:37,872 --> 00:06:38,972 We'll see. 165 00:06:39,005 --> 00:06:41,205 And what type of pasta or noodle are you utilizing? 166 00:06:41,271 --> 00:06:43,905 I'm using the Asian white rice noodles. 167 00:06:43,972 --> 00:06:46,205 -Rice noodles. That's smart. -[Danny] That's smart. 168 00:06:46,271 --> 00:06:47,705 It's quick. Quick cooking. 169 00:06:47,772 --> 00:06:50,572 So, we're going a little bit of sweet salty, 170 00:06:50,572 --> 00:06:52,705 herbaceous crunchy. 171 00:06:52,772 --> 00:06:54,905 I'm gonna make a spin on a Pad Thai. 172 00:06:56,472 --> 00:07:00,005 Pad Thai has sweet, spicy and sour components. 173 00:07:00,005 --> 00:07:01,005 Pad Thai has sweet, spicy and sour components. 174 00:07:01,672 --> 00:07:04,772 So, I'm gonna quick pickle these Persian cucumbers. 175 00:07:04,772 --> 00:07:08,171 And Pad Thai usually has crushed peanuts on top. 176 00:07:08,171 --> 00:07:09,905 So, I'm roasting some cashews 177 00:07:09,972 --> 00:07:11,672 with some of the hot chicken seasoning. 178 00:07:13,472 --> 00:07:14,805 Let's go. Let's go. 179 00:07:16,005 --> 00:07:17,405 [Scott] Chef AJ, 180 00:07:17,472 --> 00:07:20,372 what kind of pasta or noodle are you utilizing? 181 00:07:20,805 --> 00:07:21,805 [AJ] Capricci. 182 00:07:22,705 --> 00:07:24,171 I'm gonna keep things simple. 183 00:07:24,171 --> 00:07:26,505 I'm making a nice pasta "alla Bolognese" 184 00:07:26,572 --> 00:07:28,171 using those meatballs. 185 00:07:28,171 --> 00:07:30,005 I've got my spicy chicken seasoning in here 186 00:07:30,005 --> 00:07:30,305 I've got my spicy chicken seasoning in here 187 00:07:30,372 --> 00:07:31,005 and little bit of that peanut brittle, 188 00:07:31,772 --> 00:07:33,972 so I got sweet and spicy action going on. 189 00:07:33,972 --> 00:07:36,572 A nice little fresh brunoise cucumber salad on top. 190 00:07:36,572 --> 00:07:37,805 We love all of this. 191 00:07:37,872 --> 00:07:39,205 Behind, behind. 192 00:07:39,205 --> 00:07:42,105 {\an8}At my shop, I make all the pastas and sauces from scratch. 193 00:07:42,105 --> 00:07:45,672 I know how to make over 20 to 30 different pastas. 194 00:07:46,171 --> 00:07:47,472 I studied in Italy. 195 00:07:47,472 --> 00:07:48,772 I own a pasta shop. 196 00:07:48,772 --> 00:07:50,605 I'm coming for the win in this competition. 197 00:07:53,605 --> 00:07:55,772 I think one of the most beautiful things about noodles 198 00:07:55,772 --> 00:07:57,472 is that it's the texture. 199 00:07:57,472 --> 00:07:59,171 Like, there's something about, like, having something 200 00:07:59,171 --> 00:08:00,005 that's really chewy and slippery. 201 00:08:00,005 --> 00:08:01,005 that's really chewy and slippery. 202 00:08:01,071 --> 00:08:03,672 And you know, it can, like, suck up a sauce. 203 00:08:03,672 --> 00:08:05,305 {\an8}Everybody loves noodles. 204 00:08:05,372 --> 00:08:07,271 {\an8}I mean, I own a noodle shop. 205 00:08:07,271 --> 00:08:11,305 {\an8}I love noodles because they can be a base for pretty much anything. 206 00:08:11,372 --> 00:08:14,672 {\an8}You can use them in any way shape or form. 207 00:08:14,672 --> 00:08:17,372 I am making bucatini alla Norma 208 00:08:17,372 --> 00:08:20,071 with a cucumber, basil puree. 209 00:08:20,071 --> 00:08:22,772 Norma is a roasted eggplant sauce 210 00:08:22,772 --> 00:08:24,005 that is tomato based. 211 00:08:25,271 --> 00:08:26,472 Oh, yeah. 212 00:08:26,472 --> 00:08:28,405 After I graduated college, 213 00:08:28,472 --> 00:08:30,005 I started to work at restaurants, 214 00:08:30,005 --> 00:08:30,672 I started to work at restaurants, 215 00:08:30,672 --> 00:08:31,005 all Michelin-starred. 216 00:08:32,071 --> 00:08:36,572 So, I got a very wide range of restaurant work in my career. 217 00:08:36,572 --> 00:08:38,305 I want to win Chopped 218 00:08:38,372 --> 00:08:40,872 because I think it's an incredible stepping stone 219 00:08:40,872 --> 00:08:42,271 to what could happen next. 220 00:08:45,572 --> 00:08:47,805 Ten minutes left in this round, chefs! 221 00:08:47,872 --> 00:08:51,372 -[Evan] Oof. -[Soo] I think the time is going by little too fast. 222 00:08:51,372 --> 00:08:52,605 That happens. 223 00:08:53,472 --> 00:08:55,872 [Bao Bao] I saute the meatball 224 00:08:55,872 --> 00:08:59,505 with the chicken seasoning just to give it a nice sear. 225 00:08:59,572 --> 00:09:00,005 Then, I assemble my ramen patty in the ring mold. 226 00:09:00,005 --> 00:09:01,005 Then, I assemble my ramen patty in the ring mold. 227 00:09:04,572 --> 00:09:06,772 I grew up eating noodles in Thailand 228 00:09:06,772 --> 00:09:10,605 with my grandma who is the great, best home cook ever. 229 00:09:10,672 --> 00:09:13,372 And then, I decided to move here when I was 15 230 00:09:13,372 --> 00:09:16,772 and started to work for my mom in her restaurant. 231 00:09:16,772 --> 00:09:18,105 It's all right if I take some of your salt, Chef? 232 00:09:18,171 --> 00:09:19,505 -Sure, sure, sure. -Thank you. 233 00:09:19,505 --> 00:09:22,672 I would love to win this for my grandmother, my mom and me. 234 00:09:27,972 --> 00:09:29,472 [Soo] I'm sauteing my meatballs 235 00:09:29,472 --> 00:09:30,005 in peanut butter, mirin, sambal and soy sauce. 236 00:09:30,005 --> 00:09:31,005 in peanut butter, mirin, sambal and soy sauce. 237 00:09:34,905 --> 00:09:37,271 Chefs, less than five minutes to get this done. 238 00:09:37,271 --> 00:09:39,772 -[Soo howls] -[Ted] I know! I know! 239 00:09:39,772 --> 00:09:41,672 Five minutes! 240 00:09:41,672 --> 00:09:43,271 I pull the eggplant out of the oven 241 00:09:43,271 --> 00:09:45,472 and I realize it's cooking too slow. 242 00:09:45,472 --> 00:09:47,772 So, I toss them directly into the pan. 243 00:09:47,772 --> 00:09:49,305 I'm really nervous that, like, 244 00:09:49,372 --> 00:09:50,672 he hasn't touched half of the basket. 245 00:09:51,672 --> 00:09:52,939 Yes, got it. 246 00:09:52,939 --> 00:09:55,005 Yeah. And I feel like, it shouldn't be an afterthought. 247 00:09:55,005 --> 00:09:56,772 Especially, with something like seasoning. 248 00:09:56,772 --> 00:09:58,472 [Scott] Yeah, you need to cook that out. 249 00:10:01,405 --> 00:10:02,572 [clock ticks] 250 00:10:06,372 --> 00:10:07,538 Yes, got it. 251 00:10:07,538 --> 00:10:10,472 {\an8}Chef Evan hasn't even touched his hot chicken seasoning 252 00:10:10,472 --> 00:10:12,572 or his peanut brittle yet. 253 00:10:12,572 --> 00:10:16,005 [Evan] I decide to use the hot chicken seasoning in my meatball sauce. 254 00:10:17,105 --> 00:10:19,271 Crumble, crumble. Let's go! 255 00:10:19,271 --> 00:10:21,105 I'm always thinking that 256 00:10:21,105 --> 00:10:23,472 a pasta should have bread. 257 00:10:23,472 --> 00:10:25,171 So, I take the peanut brittle 258 00:10:25,171 --> 00:10:28,271 and I'm making the glaze to brush on to the bread to get it toasted. 259 00:10:29,905 --> 00:10:31,905 Chef, less than two minutes to get it done. 260 00:10:31,972 --> 00:10:33,190 -Think about plating! -[Danny] Let's go, you got it. 261 00:10:33,190 --> 00:10:33,972 -Think about plating! -[Danny] Let's go, you got it. 262 00:10:33,972 --> 00:10:34,005 [Bao Bao] I slice up the cucumber and toss it with some frisee. 263 00:10:37,872 --> 00:10:40,171 More to give some freshness to my dish. 264 00:10:42,271 --> 00:10:45,572 [AJ] I'm making my cucumber salad with fresh mint 265 00:10:45,572 --> 00:10:46,905 brunoise cucumber, 266 00:10:46,972 --> 00:10:49,372 olive oil and a dash of the peanut brittle. 267 00:10:51,005 --> 00:10:52,705 [Scott] Get it all on the plate, chefs. 268 00:10:52,772 --> 00:10:55,071 {\an8}The judges are watching you, chefs. 269 00:10:55,071 --> 00:10:58,305 {\an8}-[Esther] Get it out on the plate! -[Ted] Ten, nine, eight, 270 00:10:58,372 --> 00:11:01,271 {\an8}seven, six, five... 271 00:11:01,271 --> 00:11:03,190 {\an8}-[Ted and judges] Four, three, two, one. -[Scott] Let's go! 272 00:11:03,190 --> 00:11:04,005 {\an8}-[Ted and judges] Four, three, two, one. -[Scott] Let's go! 273 00:11:05,005 --> 00:11:06,271 {\an8}[Esther] Whoo! 274 00:11:06,271 --> 00:11:08,105 {\an8}Time's up. Please step back. 275 00:11:08,171 --> 00:11:09,805 {\an8}[all applauding] 276 00:11:12,805 --> 00:11:13,805 How did you go? 277 00:11:13,872 --> 00:11:15,138 [Soo laughs] 278 00:11:15,138 --> 00:11:17,071 -[Evan] Yeah. -[Soo] Can I get ten more minutes, please? 279 00:11:17,071 --> 00:11:18,271 Yeah. Right? 280 00:11:21,505 --> 00:11:24,271 [AJ] Man, that 20 minute time limit is no joke. 281 00:11:24,271 --> 00:11:26,472 I think that I highlighted the pasta well. 282 00:11:26,472 --> 00:11:28,472 I know that the flavor is there. 283 00:11:28,472 --> 00:11:30,472 I would not have put the peanut brittle into my dish, 284 00:11:30,472 --> 00:11:32,305 but I'm proud of what I put together 285 00:11:32,372 --> 00:11:33,190 and I hope the judges really like it. 286 00:11:33,190 --> 00:11:33,705 and I hope the judges really like it. 287 00:11:45,105 --> 00:11:48,071 {\an8}[Ted] Chefs, you have arrived at the chopping block. 288 00:11:48,071 --> 00:11:49,171 {\an8}In the appetizer round, 289 00:11:49,171 --> 00:11:51,305 {\an8}you got a bucket of meatballs, 290 00:11:51,372 --> 00:11:53,205 Persian cucumbers, 291 00:11:53,271 --> 00:11:56,405 hot chicken seasoning and peanut brittle. 292 00:11:57,372 --> 00:11:59,572 Chef Soo, please tell us about your dish. 293 00:11:59,572 --> 00:12:02,772 {\an8}So, I made a Pad Thai inspired noodle dish. 294 00:12:09,205 --> 00:12:13,105 I never would have guessed this was like a tomato sauced meatball in here. 295 00:12:13,171 --> 00:12:16,105 The flavor of the meatball itself is very flavorful. 296 00:12:16,171 --> 00:12:19,872 {\an8}And it really, like, incorporates and blends into this dish seamlessly. 297 00:12:19,872 --> 00:12:24,071 One thing I will say is I wasn't really getting a lot of the hot chicken seasoning. 298 00:12:24,071 --> 00:12:25,572 That really, like, in your face 299 00:12:26,105 --> 00:12:27,171 flavor and heat. 300 00:12:28,672 --> 00:12:31,005 {\an8}I like that you took that peanut brittle 301 00:12:31,071 --> 00:12:32,705 {\an8}and then, doubled down with cashews. 302 00:12:32,772 --> 00:12:33,190 You can identify it, but it's not overwhelming 303 00:12:33,190 --> 00:12:34,005 You can identify it, but it's not overwhelming 304 00:12:35,171 --> 00:12:38,271 the rest of the nuances, the flavors that you created. 305 00:12:38,271 --> 00:12:39,271 I think this is delicious. 306 00:12:39,271 --> 00:12:42,105 I think you really personalized this basket. 307 00:12:42,171 --> 00:12:44,205 -You made it your own. -Thank you. 308 00:12:44,271 --> 00:12:47,872 {\an8}Chef, I love eating Pad Thai. It's one of my favorite noodle dishes. 309 00:12:47,872 --> 00:12:50,372 But 'cause you put it in a small bowl, 310 00:12:50,372 --> 00:12:52,071 the noodle has kinda seized up 311 00:12:52,071 --> 00:12:53,672 and became, like, very clumpy. 312 00:12:54,772 --> 00:12:56,372 In terms of the Persian cucumbers, 313 00:12:56,372 --> 00:12:57,772 I love that you pickled them. 314 00:12:57,772 --> 00:12:59,672 it's really nice, like, acid note. 315 00:12:59,672 --> 00:13:01,805 And overall, I think you did a really great job. 316 00:13:01,872 --> 00:13:02,805 Thank you, Chef. 317 00:13:03,605 --> 00:13:04,005 Next up, Chef Evan. 318 00:13:05,171 --> 00:13:09,171 {\an8}So, what you have in front of you, the inspired bucatini alla Norma 319 00:13:09,171 --> 00:13:12,405 {\an8}with a hot chicken seasoning meatball sauce. 320 00:13:12,472 --> 00:13:14,405 Cucumber, basil puree. 321 00:13:14,472 --> 00:13:17,672 And of course, what is a pasta without bread 322 00:13:17,672 --> 00:13:21,271 to soup all that sauce and deliciousness. 323 00:13:21,271 --> 00:13:24,271 Chef, I thought the pasta was cooked really well. 324 00:13:24,271 --> 00:13:27,105 Sauce, I love the hot chicken seasoning in there. 325 00:13:27,171 --> 00:13:30,672 And I really like usage of the meatball as well. 326 00:13:31,271 --> 00:13:32,405 Thank you, Chef. 327 00:13:32,472 --> 00:13:33,190 I think the meatball itself, 328 00:13:33,190 --> 00:13:33,972 I think the meatball itself, 329 00:13:33,972 --> 00:13:34,005 the way you incorporated it is great. 330 00:13:35,872 --> 00:13:40,772 You know, I thought it was like a nice foil for the hot chicken seasoning you used. 331 00:13:40,772 --> 00:13:43,505 I think your cook on the pasta itself was great. 332 00:13:43,572 --> 00:13:45,205 But the eggplant is undercooked. 333 00:13:46,472 --> 00:13:49,672 And I think the usage of the peanut brittle 334 00:13:49,672 --> 00:13:51,171 is a little bit sweet. 335 00:13:51,872 --> 00:13:52,772 Thank you, Chef. 336 00:13:52,772 --> 00:13:53,805 [Ted] Chef Evan, thank you. 337 00:13:54,372 --> 00:13:56,171 Next up, Chef AJ. 338 00:13:56,171 --> 00:13:58,872 {\an8}So, I made capricci alla Bolognese. 339 00:14:02,105 --> 00:14:03,190 Chef, what would it mean to you to win this competition? 340 00:14:03,190 --> 00:14:04,005 Chef, what would it mean to you to win this competition? 341 00:14:05,071 --> 00:14:06,805 [AJ] I'm from Morristown, New Jersey 342 00:14:06,872 --> 00:14:08,905 and I'd love to make my hometown proud. 343 00:14:08,972 --> 00:14:11,005 I graduated from Morristown High School. 344 00:14:11,071 --> 00:14:14,105 Now, as a business owner, I go back to do seminars with the students, 345 00:14:14,105 --> 00:14:15,705 teach 'em how to make pasta, 346 00:14:15,772 --> 00:14:17,572 speak about my experiences in Italy. 347 00:14:17,572 --> 00:14:20,472 And become a bit of a role model 348 00:14:20,472 --> 00:14:21,905 for the next generation that's coming up. 349 00:14:21,972 --> 00:14:25,772 And so, this would just be a further inspiration to the youth. 350 00:14:25,772 --> 00:14:28,105 Good for you, man. That's great. 351 00:14:28,105 --> 00:14:31,372 So, Chef, I think your... first of all the cook on the pasta is spectacular. 352 00:14:31,372 --> 00:14:32,672 Thank you, Chef. 353 00:14:32,672 --> 00:14:33,190 Clearly, you know, what you're doing. 354 00:14:33,190 --> 00:14:34,005 Clearly, you know, what you're doing. 355 00:14:34,071 --> 00:14:37,105 But there's a tremendous amount of sweetness from that brittle. 356 00:14:39,405 --> 00:14:41,872 I thought that the cucumber and peanut brittle 357 00:14:41,872 --> 00:14:44,472 was really an after-thought. 358 00:14:44,472 --> 00:14:47,572 But overall, the meatball was lovely in here 359 00:14:47,572 --> 00:14:50,005 and the pasta itself with the sauce was delicious. 360 00:14:51,171 --> 00:14:53,372 I think the choice of noodle is really excellent. 361 00:14:53,372 --> 00:14:55,605 I think that the sauce itself 362 00:14:55,672 --> 00:14:57,572 is very delicious. 363 00:14:57,572 --> 00:15:00,205 I do get a little bit of the sweetness from the peanut brittle. 364 00:15:00,271 --> 00:15:03,190 Other than that, I think that it's a pretty, like, seamlessly executed dish. 365 00:15:03,190 --> 00:15:04,005 Other than that, I think that it's a pretty, like, seamlessly executed dish. 366 00:15:04,972 --> 00:15:07,772 -Thank you, Chef. -[Ted] Chef AJ, thank you. 367 00:15:07,772 --> 00:15:10,005 Next up, Chef Bao Bao. What do we have? 368 00:15:10,005 --> 00:15:11,271 I make for you today, 369 00:15:11,271 --> 00:15:14,472 {\an8}it's a stuffed ramen with the meatballs. 370 00:15:14,472 --> 00:15:19,672 {\an8}And the sauce that I made is the peanut teriyaki glaze. 371 00:15:19,672 --> 00:15:22,972 And also with a Persian cucumber relish. 372 00:15:28,472 --> 00:15:30,271 I think this is fantastic. 373 00:15:30,271 --> 00:15:32,572 I love the textures that you created. 374 00:15:32,572 --> 00:15:33,190 The crispy part of the noodle, 375 00:15:33,190 --> 00:15:33,972 The crispy part of the noodle, 376 00:15:33,972 --> 00:15:34,005 the soft part of the noodle. 377 00:15:35,472 --> 00:15:36,805 Thank you, Chef. 378 00:15:36,872 --> 00:15:39,672 I'm already done with mine. I ate it so quickly. 379 00:15:39,672 --> 00:15:42,772 I think it was a great portion size for an appetizer. 380 00:15:42,772 --> 00:15:45,572 I like that the meatball, 381 00:15:45,572 --> 00:15:48,105 you couldn't decipher that it was a meatball anymore. 382 00:15:48,105 --> 00:15:50,805 Incorporated in a really clever way into the dish. 383 00:15:51,472 --> 00:15:52,505 Thank you, Chef. 384 00:15:53,372 --> 00:15:55,305 Such a creative, fun dish. 385 00:15:55,372 --> 00:15:57,805 This is what I want to see in the top kitchen. 386 00:15:57,872 --> 00:16:00,171 And the sauce is just delicious. 387 00:16:00,171 --> 00:16:03,190 And then, I feel like the cucumber salad, because it's so acidic, 388 00:16:03,190 --> 00:16:04,005 And then, I feel like the cucumber salad, because it's so acidic, 389 00:16:04,071 --> 00:16:06,005 paired really well with the sweetness. 390 00:16:06,071 --> 00:16:08,805 I only wish that there was more cucumber salad. 391 00:16:08,872 --> 00:16:10,872 I would have liked a big mound of it. 392 00:16:10,872 --> 00:16:13,972 I see. Okay. Thank you, Chef. 393 00:16:13,972 --> 00:16:17,071 Chef Bao Bao, what would winning Chopped mean to you? 394 00:16:17,071 --> 00:16:19,472 Winning Chopped... 395 00:16:19,472 --> 00:16:21,171 it's not just about the money, 396 00:16:21,171 --> 00:16:23,472 it's about the title. 397 00:16:23,472 --> 00:16:27,205 And that's why I come here, you know, to... 398 00:16:27,271 --> 00:16:29,305 show off... [chuckling] at the showcase 399 00:16:29,372 --> 00:16:32,772 that being a female chef in New York City is... 400 00:16:33,205 --> 00:16:34,005 is not easy, 401 00:16:34,271 --> 00:16:36,372 but if you're here, you're good enough, 402 00:16:36,372 --> 00:16:39,005 you can prove that women can do it 403 00:16:39,071 --> 00:16:42,805 and beat the heck out of other male chefs. 404 00:16:42,872 --> 00:16:45,872 [all chuckling] 405 00:16:45,872 --> 00:16:47,472 Chef Bao Bao, thank you. 406 00:16:49,705 --> 00:16:52,005 [Evan] All in all, I think the flavors that went into the dish 407 00:16:52,005 --> 00:16:53,805 were very well composed. 408 00:16:53,872 --> 00:16:55,972 The judges definitely liked the use of my noodles, 409 00:16:55,972 --> 00:16:59,171 so I think we'll be in an okay place. 410 00:16:59,171 --> 00:17:02,772 [AJ] I like the fact that the judges appreciated the cook of the pasta, 411 00:17:02,772 --> 00:17:03,190 but I think I could have done a better job utilizing that peanut brittle. 412 00:17:03,190 --> 00:17:04,005 but I think I could have done a better job utilizing that peanut brittle. 413 00:17:06,171 --> 00:17:07,405 That was a bit of a curveball for me. 414 00:17:14,805 --> 00:17:15,705 [clock ticks] 415 00:17:18,572 --> 00:17:22,105 So, whose dish is on the chopping block? 416 00:17:23,472 --> 00:17:25,805 [dramatic music intensifies] 417 00:17:38,572 --> 00:17:40,472 Chef Evan, you've been Chopped. 418 00:17:40,472 --> 00:17:42,105 Judges? 419 00:17:42,105 --> 00:17:46,005 {\an8}Chef Evan, your use of the bucatini was really great 420 00:17:46,071 --> 00:17:46,415 {\an8}and the cook was perfect on it. 421 00:17:46,415 --> 00:17:47,005 {\an8}and the cook was perfect on it. 422 00:17:47,772 --> 00:17:50,472 However, the eggplant was undercooked. 423 00:17:50,472 --> 00:17:52,505 And the peanut brittle on the toast 424 00:17:52,572 --> 00:17:53,772 read a little sweet. 425 00:17:53,772 --> 00:17:55,205 And so, we have to chop you. 426 00:17:56,205 --> 00:17:57,071 Thank you, chefs. 427 00:17:57,872 --> 00:17:58,839 Good luck, guys. 428 00:17:58,872 --> 00:18:00,105 -[AJ] Good luck. Thanks, man. -Good luck. 429 00:18:00,105 --> 00:18:00,972 [Bao Bao] Chef. 430 00:18:01,772 --> 00:18:03,105 -[Evan] Good luck. -Chef. 431 00:18:03,105 --> 00:18:04,372 -Goodbye. -[Evan] Thank you. 432 00:18:08,505 --> 00:18:10,005 I'm definitely disappointed, 433 00:18:10,071 --> 00:18:12,405 {\an8}but by going through all of this, 434 00:18:12,472 --> 00:18:13,872 {\an8}it's gonna make me a better chef. 435 00:18:17,005 --> 00:18:19,105 Chef Bao Bao, Chef AJ, Chef Soo, 436 00:18:19,105 --> 00:18:20,872 {\an8}you have made it to round two. 437 00:18:20,872 --> 00:18:21,772 Are you excited? 438 00:18:21,772 --> 00:18:22,872 [contestants exclaiming] 439 00:18:23,372 --> 00:18:24,505 [Ted] All right. 440 00:18:24,572 --> 00:18:26,171 Let's see your hands on these entree baskets. 441 00:18:30,972 --> 00:18:31,805 And open 'em up. 442 00:18:33,872 --> 00:18:34,872 Whoa. 443 00:18:35,271 --> 00:18:36,472 Hmm. 444 00:18:36,472 --> 00:18:38,405 [Ted] And you'll be making noodle entrees 445 00:18:38,472 --> 00:18:40,271 with canned sardines. 446 00:18:40,271 --> 00:18:42,005 [AJ] Nice pack of sardines. 447 00:18:42,005 --> 00:18:44,472 Wild caught. Very nice. 448 00:18:44,472 --> 00:18:45,472 [Ted] Pea shoots. 449 00:18:46,105 --> 00:18:46,415 [AJ grunts] 450 00:18:46,415 --> 00:18:47,005 [AJ grunts] 451 00:18:48,005 --> 00:18:48,905 Awesome. 452 00:18:48,972 --> 00:18:49,972 [Ted] Mussels. 453 00:18:51,105 --> 00:18:52,405 Ugh, okay. 454 00:18:52,472 --> 00:18:53,672 What have we got here? 455 00:18:53,672 --> 00:18:55,972 [Ted] And freeze dried stuffed olives. 456 00:18:56,772 --> 00:18:59,005 [Soo] For a pasta. Oh, man! 457 00:18:59,071 --> 00:19:01,505 So many things going in my head right now, I don't even know. 458 00:19:01,572 --> 00:19:02,872 Incredible ingredients. 459 00:19:02,872 --> 00:19:04,772 {\an8}Thirty minutes on the clock for this one. 460 00:19:06,905 --> 00:19:08,071 {\an8}Time starts now. 461 00:19:08,071 --> 00:19:09,905 {\an8}[all applauding] 462 00:19:09,972 --> 00:19:11,372 {\an8}-Round two. -Let's do this. 463 00:19:11,372 --> 00:19:13,071 {\an8}[Scott] Big round, chefs. Big round. 464 00:19:13,071 --> 00:19:14,105 {\an8}[Soo] Coming down, coming down. 465 00:19:20,672 --> 00:19:23,372 Judges, noodles are so widespread and so familiar 466 00:19:23,372 --> 00:19:26,705 that I think people might erroneously presume they're easy to make. 467 00:19:26,772 --> 00:19:28,905 I actually think they're very easy to mess up. 468 00:19:28,972 --> 00:19:29,872 Coming down. 469 00:19:29,872 --> 00:19:31,805 Once a noodle is overcooked, 470 00:19:31,872 --> 00:19:33,572 no sauce that's gonna save it. 471 00:19:33,572 --> 00:19:35,171 -Game over. -[Esther] Yeah. 472 00:19:35,171 --> 00:19:38,105 And Bao Bao is actually making her own pasta dough. 473 00:19:38,105 --> 00:19:39,372 Wildly impressive. 474 00:19:40,372 --> 00:19:42,772 Chef Bao Bao, you're making your own dough. 475 00:19:42,772 --> 00:19:43,772 Yes. 476 00:19:43,772 --> 00:19:46,271 Is it based with rice or with wheat or... 477 00:19:46,271 --> 00:19:46,415 Rice flour with tapioca flour. 478 00:19:46,415 --> 00:19:47,005 Rice flour with tapioca flour. 479 00:19:48,271 --> 00:19:49,872 -[Ted] Wow. -[Danny] Amazing. 480 00:19:49,872 --> 00:19:51,672 [Scott] Chef Bao Bao, she does not play. 481 00:19:51,672 --> 00:19:53,171 -No, not at all. -She does not play. 482 00:19:53,171 --> 00:19:55,505 She's here as a boss. I love this. 483 00:19:55,572 --> 00:19:58,472 [Bao Bao] It is definitely a risk to make your own noodles. 484 00:19:58,472 --> 00:20:00,372 But my mom taught me, 485 00:20:00,372 --> 00:20:02,372 {\an8}if I wanna achieve something in my life, 486 00:20:02,372 --> 00:20:03,672 {\an8}I have to fight hard for it. 487 00:20:04,705 --> 00:20:07,572 I'm making surf and turf fresh noodle roll 488 00:20:07,572 --> 00:20:09,271 with sweet and sour sauce. 489 00:20:10,605 --> 00:20:14,105 AJ and Soo are definitely tough competitors, 490 00:20:14,105 --> 00:20:15,705 but I'm a noodle queen, 491 00:20:15,772 --> 00:20:16,415 so I'm not afraid of them. 492 00:20:16,415 --> 00:20:16,872 so I'm not afraid of them. 493 00:20:19,271 --> 00:20:20,572 Coming down. 494 00:20:20,572 --> 00:20:24,005 Chef Bao Bao definitely pushed the envelope on round one. 495 00:20:24,005 --> 00:20:26,372 Now, I gotta match her energy, if not more. 496 00:20:27,472 --> 00:20:29,171 -Chef Soo. -Yes, sir. 497 00:20:29,171 --> 00:20:30,572 What noodle are you using today? 498 00:20:30,572 --> 00:20:32,672 I'm making a ravioli. 499 00:20:32,672 --> 00:20:34,372 {\an8}And so, are you making the pasta dough fresh 500 00:20:34,372 --> 00:20:35,672 {\an8}or do you have some pasta sheets? 501 00:20:35,672 --> 00:20:37,372 {\an8}They have some made for me, thankfully. 502 00:20:38,572 --> 00:20:40,505 Anybody can cook with dry pasta. 503 00:20:40,572 --> 00:20:42,672 But I believe that a stuffed pasta 504 00:20:42,672 --> 00:20:44,005 takes a bit more skill. 505 00:20:44,005 --> 00:20:45,572 {\an8}So, I decided to roll the dice. 506 00:20:46,872 --> 00:20:47,005 I'm making sardine-filled ravioli 507 00:20:50,372 --> 00:20:52,271 and quick pickled mussels. 508 00:20:52,271 --> 00:20:54,772 For my ravioli filling, I'm cutting up some sardines 509 00:20:54,772 --> 00:20:56,171 and mixing it with ricotta. 510 00:20:58,805 --> 00:20:59,972 -Ugh. -Right behind. Yeah. 511 00:20:59,972 --> 00:21:01,171 [Bao Bao] So salty. 512 00:21:01,171 --> 00:21:03,572 I thought it was a good idea for you to see these 513 00:21:03,572 --> 00:21:05,872 freeze dried olives and give them a taste. 514 00:21:05,872 --> 00:21:08,772 When you freeze dry things, it really intensifies the flavor. 515 00:21:08,772 --> 00:21:11,605 It, like, accentuates what it tastes like. 516 00:21:11,672 --> 00:21:15,372 They have that salinic pop, that, like, oceanic brine. 517 00:21:15,372 --> 00:21:16,415 [AJ] Freeze dried stuffed olives, this is a no-brainer. 518 00:21:16,415 --> 00:21:17,005 [AJ] Freeze dried stuffed olives, this is a no-brainer. 519 00:21:18,071 --> 00:21:20,205 I've got shellfish and seafood. 520 00:21:20,271 --> 00:21:22,605 Olives bring that briny flavor to the picture. 521 00:21:22,672 --> 00:21:24,672 I can definitely incorporate that into a sauce. 522 00:21:24,672 --> 00:21:26,005 That's a layer of flavor. 523 00:21:28,171 --> 00:21:30,205 Chef AJ, how are you feeling? 524 00:21:30,271 --> 00:21:32,672 Feeling good, I've got a flat linguine 525 00:21:32,672 --> 00:21:34,305 that has nero di seppia 526 00:21:34,372 --> 00:21:35,705 -which is squid ink in it. -[Danny] Okay. 527 00:21:35,772 --> 00:21:37,805 I'm gonna let that shine through with the mussels. 528 00:21:37,872 --> 00:21:40,271 I'm gonna build a white wine sauce. 529 00:21:40,271 --> 00:21:42,205 [Danny] Amazing. 530 00:21:42,271 --> 00:21:44,905 [Esther] I feel like my favorite part of mussels is the broth. 531 00:21:44,972 --> 00:21:46,415 Like, the briny broth that it brings... 532 00:21:46,415 --> 00:21:47,005 Like, the briny broth that it brings... 533 00:21:47,171 --> 00:21:48,772 like, that's what I wanna see. 534 00:21:51,005 --> 00:21:53,271 Chefs, you've got less than 20 minutes to do this. 535 00:21:53,271 --> 00:21:54,872 Heard, 20 minutes. 536 00:21:57,271 --> 00:21:59,372 [Bao Bao] My dough is falling apart 537 00:21:59,372 --> 00:22:02,305 and not looking how I want it to. 538 00:22:02,872 --> 00:22:04,305 So, I fix the batter 539 00:22:04,372 --> 00:22:06,472 by adding a little bit more water. 540 00:22:06,472 --> 00:22:09,472 This one looks better. Much better. Woo-hoo! 541 00:22:10,372 --> 00:22:12,572 So, next, I get started on my filling. 542 00:22:12,572 --> 00:22:15,171 I saute garlic and chorizo. 543 00:22:16,505 --> 00:22:17,005 Chop olives and sardines. 544 00:22:19,872 --> 00:22:22,972 -For me, canned sardines, it means umami. -[Danny] Yeah. 545 00:22:22,972 --> 00:22:26,005 [Esther] We used to put into kimchi jjigae 546 00:22:26,071 --> 00:22:27,171 and make, like, a stew out of it. 547 00:22:27,171 --> 00:22:28,305 -Oh, really? -Yeah. 548 00:22:28,372 --> 00:22:30,672 Like, to me, it's kind of a gift. 549 00:22:33,805 --> 00:22:35,505 [Soo] The competition is pretty stiff. 550 00:22:36,305 --> 00:22:37,872 Garlic, garlic, garlic. 551 00:22:37,872 --> 00:22:41,271 [Soo] But I played professional golf for seven and a half years. 552 00:22:41,271 --> 00:22:43,805 Golf definitely refined my competitive nature. 553 00:22:43,872 --> 00:22:46,415 I try to just focus on myself and just stay in the moment. 554 00:22:46,415 --> 00:22:47,005 I try to just focus on myself and just stay in the moment. 555 00:22:47,071 --> 00:22:48,872 I want to add some texture into the dish. 556 00:22:48,872 --> 00:22:50,505 So, I fry some pasta dough. 557 00:22:53,071 --> 00:22:55,472 All right, chefs, less than ten minutes to go here. 558 00:22:55,472 --> 00:22:57,772 [AJ] Winning Chopped would mean the world to me. 559 00:22:57,772 --> 00:23:01,105 I would use the $10,000 to re-invest into my business. 560 00:23:01,105 --> 00:23:05,205 In five years, I'm hoping that my business has expanded to a full-blown restaurant. 561 00:23:05,271 --> 00:23:07,005 {\an8}Pasta classes. You name it. 562 00:23:07,071 --> 00:23:08,872 {\an8}If it's pasta related, we're there. 563 00:23:08,872 --> 00:23:10,005 [Soo] Coming down. 564 00:23:10,005 --> 00:23:12,205 [AJ] I'm adding tomato paste into the sauce 565 00:23:12,271 --> 00:23:15,672 to cut through the vibrant flavor of the white wine. 566 00:23:16,872 --> 00:23:17,005 [sizzling] 567 00:23:21,905 --> 00:23:23,705 Less than five minutes to go, chefs. 568 00:23:24,772 --> 00:23:26,372 All right. 569 00:23:26,372 --> 00:23:30,472 One thing I'm excited about seeing how they use is the pea shoots. 570 00:23:30,472 --> 00:23:32,205 It's not something that's super delicate. 571 00:23:32,271 --> 00:23:35,405 It has a lot of flavor and it comes through in raw or cooked form. 572 00:23:35,472 --> 00:23:37,872 [Bao Bao] I'm adding a pea shoot salad 573 00:23:37,872 --> 00:23:39,605 on top of my noodle 574 00:23:39,672 --> 00:23:41,305 to add some brightness. 575 00:23:41,872 --> 00:23:42,972 Okay. 576 00:23:44,071 --> 00:23:46,271 [Ted] Chefs, less than two minutes to get it done. 577 00:23:46,271 --> 00:23:46,415 [Soo] The texture of these freeze dried olives 578 00:23:46,415 --> 00:23:47,005 [Soo] The texture of these freeze dried olives 579 00:23:48,672 --> 00:23:50,472 lends itself to a dust. 580 00:23:50,472 --> 00:23:52,805 So, I'm gonna press them through the chinois 581 00:23:52,872 --> 00:23:54,572 and dust my pasta sheets. 582 00:23:55,572 --> 00:23:57,505 And then, I take the pea shoots, 583 00:23:57,572 --> 00:23:59,472 toss them in olive oil and lemon juice. 584 00:23:59,472 --> 00:24:02,071 I just have to push through and get everything on this plate. 585 00:24:03,872 --> 00:24:06,105 -[Ted] Forty-five seconds. -[Esther] Yeah, chefs! 586 00:24:06,171 --> 00:24:07,271 Let's go, chefs, get it done. 587 00:24:08,105 --> 00:24:09,905 [Danny] Forty-five seconds. 588 00:24:09,972 --> 00:24:11,271 [Esther] All four ingredients. 589 00:24:13,605 --> 00:24:15,171 {\an8}All right, you got this, chefs. 590 00:24:15,171 --> 00:24:16,415 {\an8}Get it done, get it done. 591 00:24:16,415 --> 00:24:16,872 {\an8}Get it done, get it done. 592 00:24:16,872 --> 00:24:17,005 {\an8}-[Soo] Whoo! -[Ted] Ten, nine, eight, 593 00:24:20,171 --> 00:24:23,005 {\an8}seven, six, five, 594 00:24:23,071 --> 00:24:25,705 {\an8}four, three, two, 595 00:24:26,071 --> 00:24:27,105 {\an8}one. 596 00:24:27,872 --> 00:24:29,105 {\an8}Time's up. 597 00:24:29,105 --> 00:24:31,772 {\an8}[all applauding] 598 00:24:31,772 --> 00:24:32,805 {\an8}These guys are pros. 599 00:24:33,472 --> 00:24:34,372 They really are. 600 00:24:34,372 --> 00:24:36,005 -[Danny] Nice to see. -Good job, chef. 601 00:24:38,005 --> 00:24:39,605 -That was... -[Bao Bao] Good. 602 00:24:39,672 --> 00:24:41,105 Was that shorter than the first one? 603 00:24:41,105 --> 00:24:42,472 [Bao Bao] It's pretty intense. 604 00:24:42,472 --> 00:24:45,405 But I think I give, like, 100% into this dish 605 00:24:45,472 --> 00:24:46,415 and I feel like this represented me. 606 00:24:46,415 --> 00:24:47,005 and I feel like this represented me. 607 00:24:48,472 --> 00:24:49,772 [AJ] I'm feeling good about this dish. 608 00:24:49,772 --> 00:24:52,071 I definitely tried to bring some creativity. 609 00:24:52,071 --> 00:24:53,905 I hope this dish will get me to that dessert round. 610 00:24:56,905 --> 00:24:58,572 [clock ticks] 611 00:25:01,905 --> 00:25:04,872 Chefs, your second puzzling set of ingredients... 612 00:25:04,872 --> 00:25:06,305 canned sardines, 613 00:25:06,372 --> 00:25:07,271 pea shoots, 614 00:25:07,872 --> 00:25:09,271 mussels 615 00:25:09,271 --> 00:25:11,805 and freeze dried stuffed olives. 616 00:25:11,872 --> 00:25:14,572 Chef Bao Bao, could you please tell us about your dish? 617 00:25:14,572 --> 00:25:17,805 {\an8}I made for you surf and turf 618 00:25:17,872 --> 00:25:19,772 {\an8}steamed fresh noodle roll 619 00:25:19,772 --> 00:25:21,505 {\an8}in sweet and sour sauce. 620 00:25:27,105 --> 00:25:28,710 {\an8}Chef Bao Bao. First glance, wow. 621 00:25:28,710 --> 00:25:29,005 {\an8}Chef Bao Bao. First glance, wow. 622 00:25:30,071 --> 00:25:33,372 {\an8}Beautiful presentation and it's so clever. 623 00:25:33,372 --> 00:25:35,505 I love the usage of the pea shoots. 624 00:25:35,572 --> 00:25:39,171 I think that using it raw and also sauteed inside the filling 625 00:25:39,171 --> 00:25:40,772 was amazing. 626 00:25:41,271 --> 00:25:42,705 Thank you, Chef. 627 00:25:42,772 --> 00:25:44,372 I think it's very ambitious. 628 00:25:44,372 --> 00:25:46,472 The noodle, I love the idea of it. 629 00:25:46,472 --> 00:25:47,905 The thing I don't love... 630 00:25:47,972 --> 00:25:50,672 {\an8}As I think this texture is a little bit off. 631 00:25:50,672 --> 00:25:52,872 Feels like it's almost little gummy. 632 00:25:52,872 --> 00:25:54,672 {\an8}I agree about the noodle itself. 633 00:25:54,672 --> 00:25:56,372 {\an8}I feel like it's breaking apart. 634 00:25:56,372 --> 00:25:58,710 But I think that some of your flavors here are really nice. 635 00:25:58,710 --> 00:25:59,005 But I think that some of your flavors here are really nice. 636 00:26:00,572 --> 00:26:01,772 [Ted] Thank you, Chef Bao Bao. 637 00:26:01,772 --> 00:26:03,772 Next up, Chef AJ. 638 00:26:03,772 --> 00:26:06,872 {\an8}So, today, I did a play on linguine al nero di seppia. 639 00:26:15,305 --> 00:26:17,772 Well, Chef, clearly you know how to cook pasta. Right? 640 00:26:17,772 --> 00:26:19,305 Which we don't often see here. 641 00:26:19,305 --> 00:26:22,005 You know, it's a good pasta when you look at the bottom of the plate. 642 00:26:22,005 --> 00:26:23,705 There's no residual sauce. 643 00:26:23,772 --> 00:26:25,405 But the white wine, 644 00:26:25,472 --> 00:26:27,805 I think it needed a little bit more time to cook out. 645 00:26:27,872 --> 00:26:28,710 To cook out. 646 00:26:28,710 --> 00:26:28,905 To cook out. 647 00:26:28,905 --> 00:26:29,005 So, there's... still has that residual acidity, 648 00:26:31,071 --> 00:26:33,305 that raw wine element. 649 00:26:33,372 --> 00:26:35,872 I will echo what Scott said about the white wine. 650 00:26:35,872 --> 00:26:38,005 But, I mean, the seasoning is perfect. 651 00:26:38,472 --> 00:26:39,705 Thank you. 652 00:26:39,705 --> 00:26:42,672 Just the flavor that you got from the mussels were just... 653 00:26:42,672 --> 00:26:44,205 so delicious. 654 00:26:44,271 --> 00:26:46,372 -Chef's kiss. -Thank you, Chef. 655 00:26:46,372 --> 00:26:50,805 [Esther] But the pea shoots, I only got like two or three strands on mine. 656 00:26:50,872 --> 00:26:52,872 But if you added more, it would have been nice. 657 00:26:52,872 --> 00:26:54,005 Okay. Thank you, Chef. 658 00:26:54,505 --> 00:26:55,872 Finally, Chef Soo. 659 00:26:55,872 --> 00:26:58,710 {\an8}Chefs, for you, I have a sardine and ricotta stuffed ravioli 660 00:26:58,710 --> 00:26:59,005 {\an8}Chefs, for you, I have a sardine and ricotta stuffed ravioli 661 00:27:00,672 --> 00:27:02,572 {\an8}with some quick-pickled mussels. 662 00:27:07,271 --> 00:27:11,271 I love your creativity. I definitely see your exploration of textures, 663 00:27:11,271 --> 00:27:12,805 flavor profiles. 664 00:27:12,805 --> 00:27:15,472 At first, I didn't know if the pickled mussels would work. 665 00:27:15,472 --> 00:27:18,672 But it doesn't kinda give it, like, a nice acidity and an edge, 666 00:27:18,672 --> 00:27:19,872 like, to cut through 667 00:27:19,872 --> 00:27:21,205 a lot of, like, the richness. 668 00:27:21,271 --> 00:27:23,005 The things that's a little challenging for me 669 00:27:23,071 --> 00:27:26,372 is the choice of the pasta that you chose to use. 670 00:27:26,372 --> 00:27:28,572 It's thick. There's something about it, there's just kinda like, 671 00:27:28,872 --> 00:27:29,005 it's hard. 672 00:27:30,171 --> 00:27:32,572 The first thing I did notice when I cut into the ravioli 673 00:27:32,572 --> 00:27:34,805 was the thick pasta. 674 00:27:34,872 --> 00:27:38,171 But the filling itself was actually very tasty. 675 00:27:38,171 --> 00:27:41,271 The sardines and the cheese, like, really work together, 676 00:27:41,271 --> 00:27:44,071 you know in a odd way, it was delicious. 677 00:27:44,071 --> 00:27:45,872 [Scott] Chef, I really like your approach. 678 00:27:45,872 --> 00:27:49,171 One of those pickled mussels on top of that pasta 679 00:27:49,171 --> 00:27:52,405 with a little bit of that pea shoot is a great bite. 680 00:27:52,472 --> 00:27:53,905 It's really, really spectacular. 681 00:27:53,972 --> 00:27:56,572 Your flavor profiles are exactly on point. 682 00:27:57,071 --> 00:27:58,205 Thank you, Chef. 683 00:27:58,271 --> 00:27:58,710 What would winning Chopped mean to you, Chef? 684 00:27:58,710 --> 00:27:59,005 What would winning Chopped mean to you, Chef? 685 00:28:00,472 --> 00:28:02,572 I used to be a professional golfer 686 00:28:02,572 --> 00:28:05,372 and then, was executive chef at a Michelin starred restaurant 687 00:28:05,372 --> 00:28:07,505 and I feel like this is the next hurdle 688 00:28:07,572 --> 00:28:09,171 that I would wanna just jump. 689 00:28:09,171 --> 00:28:11,472 And give me a little validation. 690 00:28:13,105 --> 00:28:16,005 I could use some help with my backswing. 691 00:28:16,071 --> 00:28:17,372 I'll get you right after this. 692 00:28:17,372 --> 00:28:18,672 [all chuckling] 693 00:28:20,472 --> 00:28:21,972 We could trade. You know? 694 00:28:21,972 --> 00:28:23,271 -I'd love that. -[all chuckling] 695 00:28:23,271 --> 00:28:24,772 You guys all saw that. 696 00:28:25,705 --> 00:28:26,839 Chef Soo, thank you. 697 00:28:28,205 --> 00:28:28,710 We appreciate the good work you all did in that round. 698 00:28:28,710 --> 00:28:29,005 We appreciate the good work you all did in that round. 699 00:28:31,171 --> 00:28:35,105 Still, another chef must soon be chopped. 700 00:28:35,105 --> 00:28:37,605 [Soo] Yeah, I wish I could have rolled out the dough a little thinner. 701 00:28:37,672 --> 00:28:42,372 And feel like, I should have focused more on the execution part of the dish. 702 00:28:42,372 --> 00:28:44,772 [AJ] I think saving time on making pasta 703 00:28:44,772 --> 00:28:48,605 gave me more time to execute the sauce the way I wanted it to be. 704 00:28:48,672 --> 00:28:50,572 But I don't know if I'm safe or not. 705 00:29:04,205 --> 00:29:07,872 So, whose dish is on the chopping block? 706 00:29:18,872 --> 00:29:21,105 Chef Soo, you've been chopped. 707 00:29:21,105 --> 00:29:22,105 Judges? 708 00:29:22,171 --> 00:29:23,105 [Danny] Chef Soo. 709 00:29:23,105 --> 00:29:24,672 I love your creativity. 710 00:29:24,672 --> 00:29:27,472 {\an8}But at the end of the day, this is a noodle competition. 711 00:29:27,472 --> 00:29:28,992 And unfortunately, your ravioli, the dough was too thick. 712 00:29:28,992 --> 00:29:29,005 And unfortunately, your ravioli, the dough was too thick. 713 00:29:31,171 --> 00:29:33,305 And so, we had to chop you. 714 00:29:34,171 --> 00:29:35,505 Thank you. 715 00:29:35,505 --> 00:29:37,005 -Thank you, Chef. Good luck. -It was great having you, Chef. 716 00:29:39,472 --> 00:29:42,171 [Soo] I thought I definitely thought outside the box. 717 00:29:42,171 --> 00:29:44,171 And I was being creative and whimsical. 718 00:29:44,171 --> 00:29:45,905 But the competition is fierce. 719 00:29:45,972 --> 00:29:48,405 {\an8}With Chef AJ and Chef Bao Bao going into round three, 720 00:29:48,472 --> 00:29:50,005 {\an8}I think it's anyone's game. 721 00:29:54,572 --> 00:29:56,405 Chef Bao Bao, Chef AJ. 722 00:29:56,472 --> 00:29:58,992 Do you have what it takes to become the next Chopped champion? 723 00:29:58,992 --> 00:29:59,005 Do you have what it takes to become the next Chopped champion? 724 00:30:00,271 --> 00:30:01,605 -100%. -[AJ] Absolutely. 725 00:30:01,605 --> 00:30:04,472 {\an8}Well, the dessert round would be a great time to show us. 726 00:30:10,372 --> 00:30:11,205 Open 'em up. 727 00:30:13,305 --> 00:30:14,405 Whoa! 728 00:30:14,472 --> 00:30:16,005 Wow. Ooh! 729 00:30:16,071 --> 00:30:18,271 [Ted] And you've got pork floss. 730 00:30:18,271 --> 00:30:20,105 This is a wild run. 731 00:30:20,171 --> 00:30:23,305 [chuckles] I love pork floss, but not in dessert. 732 00:30:24,572 --> 00:30:26,472 [Ted] You also have Thai basil. 733 00:30:26,472 --> 00:30:28,005 What is this? 734 00:30:28,472 --> 00:30:28,992 [Ted] Rock candy. 735 00:30:28,992 --> 00:30:29,005 [Ted] Rock candy. 736 00:30:30,005 --> 00:30:31,572 Rock candy. 737 00:30:31,572 --> 00:30:33,672 Holy-moly. [chuckling] 738 00:30:33,672 --> 00:30:35,005 Smells tasty, what is that? 739 00:30:35,472 --> 00:30:36,805 My goodness! 740 00:30:36,872 --> 00:30:39,005 [Ted] And Vietnamese egg coffee. 741 00:30:39,005 --> 00:30:41,405 Odd batch of ingredients. 742 00:30:41,472 --> 00:30:44,872 Okay. [sighs] I have to come up with something real quick. 743 00:30:44,872 --> 00:30:47,005 Remember, this is still a noodle competition, 744 00:30:47,071 --> 00:30:50,872 so you must use noodles from the pantry in some way. 745 00:30:50,872 --> 00:30:53,505 {\an8}Thirty minutes, restored to the countdown clock. 746 00:30:53,572 --> 00:30:54,472 {\an8}Time starts now. 747 00:30:54,472 --> 00:30:55,705 {\an8}[judges cheering] 748 00:30:55,772 --> 00:30:57,271 {\an8}-[Esther] Yes, chefs! -[Scott] Good luck. 749 00:30:57,271 --> 00:30:58,992 {\an8}[all applauding] 750 00:30:58,992 --> 00:30:59,005 {\an8}[all applauding] 751 00:30:59,705 --> 00:31:01,071 {\an8}Eggs. 752 00:31:01,772 --> 00:31:05,105 {\an8}I feel like these two chefs are very oddly different. Right? 753 00:31:05,105 --> 00:31:07,205 {\an8}Chef Bao Bao is very, very creative. 754 00:31:07,271 --> 00:31:08,872 Outside the box thinking. 755 00:31:08,872 --> 00:31:12,372 And then, with Chef AJ, he's very technique driven. 756 00:31:12,372 --> 00:31:13,772 Fundamentals are there. 757 00:31:13,772 --> 00:31:16,005 But what are they gonna make for dessert 'cause, like, 758 00:31:16,005 --> 00:31:17,905 what are noddle-y desserts. 759 00:31:17,972 --> 00:31:19,472 Going to use sugar. 760 00:31:19,472 --> 00:31:23,305 {\an8}You could take pasta, cook it all the way, then deep fry it. 761 00:31:23,372 --> 00:31:25,271 You could even, potentially, 762 00:31:25,271 --> 00:31:27,171 think about pasta as a cannoli. 763 00:31:27,171 --> 00:31:28,992 -Oh, right. Yeah. -Maybe do rigatoni or paccheri or something like that. 764 00:31:28,992 --> 00:31:29,005 -Oh, right. Yeah. -Maybe do rigatoni or paccheri or something like that. 765 00:31:30,672 --> 00:31:32,005 And then, use the coffee 766 00:31:32,005 --> 00:31:34,005 as a coffee cream for the filling. 767 00:31:34,005 --> 00:31:37,672 Well, it looks like AJ is gonna make whipped cream. 768 00:31:37,672 --> 00:31:41,171 And it looks paccheri that he has on his station. 769 00:31:41,171 --> 00:31:42,572 {\an8}While I was in Italy, 770 00:31:42,572 --> 00:31:45,171 {\an8}I worked a dessert station. 771 00:31:45,171 --> 00:31:48,205 Paccheri, it looks perfect to pipe something into. 772 00:31:48,271 --> 00:31:51,005 So, my mind immediately went to cannoli. 773 00:31:51,005 --> 00:31:53,105 I'm making paccheri cannolis. 774 00:31:53,171 --> 00:31:55,805 I drop my paccheri in a salted water. 775 00:31:55,872 --> 00:31:58,005 And I start making my whipped cream. 776 00:31:58,005 --> 00:31:58,992 Add vanilla and some sugar. 777 00:31:58,992 --> 00:31:59,005 Add vanilla and some sugar. 778 00:32:00,271 --> 00:32:01,805 [Danny] The Vietnamese egg coffee... 779 00:32:01,872 --> 00:32:04,672 {\an8}It's like a ribbony luscious foam of, like, 780 00:32:04,672 --> 00:32:05,905 condensed milk and egg yolk 781 00:32:05,972 --> 00:32:09,105 with a little bit of warm spice, in this case, cinnamon. 782 00:32:09,672 --> 00:32:10,605 Delicious. 783 00:32:13,405 --> 00:32:14,905 [AJ] Behind. 784 00:32:14,972 --> 00:32:17,105 [Bao Bao] Vietnamese egg coffee... 785 00:32:17,105 --> 00:32:19,271 It looks like cappuccino. 786 00:32:19,271 --> 00:32:23,171 I think it will be fun to make ice cream 787 00:32:23,171 --> 00:32:24,772 with that flavor. 788 00:32:24,772 --> 00:32:27,672 I'm making Vietnamese coffee ice cream 789 00:32:27,672 --> 00:32:28,992 with a noodle churros patties 790 00:32:28,992 --> 00:32:29,005 with a noodle churros patties 791 00:32:30,872 --> 00:32:32,271 and a meringue 792 00:32:32,271 --> 00:32:33,772 to make my churros. 793 00:32:33,772 --> 00:32:37,572 I'm using a fresh Korean cup noodle. 794 00:32:37,572 --> 00:32:41,405 And I'm going to mix it into my churros batter. 795 00:32:42,572 --> 00:32:44,105 {\an8}Twenty minutes on the clock, chefs. 796 00:32:48,171 --> 00:32:52,672 Thai basil is obviously a very floral, pungent herb. 797 00:32:52,672 --> 00:32:56,005 Similar to basil, obviously, but more concentrated, I would say. 798 00:32:56,071 --> 00:32:57,772 [AJ] I add some butter to the pan 799 00:32:57,772 --> 00:32:58,992 along with my pasta and saute with Thai basil. 800 00:32:58,992 --> 00:32:59,005 along with my pasta and saute with Thai basil. 801 00:33:01,171 --> 00:33:03,372 {\an8}Chefs, you've got ten minutes to finish. 802 00:33:05,005 --> 00:33:07,572 {\an8}[Scott] Chef Bao Bao is on a mission. 803 00:33:07,572 --> 00:33:11,005 She's taking noodles and chopping them and putting them inside 804 00:33:11,071 --> 00:33:12,205 choux paste. 805 00:33:13,572 --> 00:33:15,972 [Bao Bao] Winning Chopped is not just for me, 806 00:33:15,972 --> 00:33:20,105 it's for my grandma, my mom and also my business. 807 00:33:20,171 --> 00:33:22,105 If I win this $10,000, 808 00:33:22,171 --> 00:33:24,805 my plan is to put this money back into Baoburg. 809 00:33:25,405 --> 00:33:26,772 And maybe who knows, 810 00:33:26,772 --> 00:33:28,905 you're gonna see the second Baoburg. 811 00:33:30,505 --> 00:33:32,372 [sighs wearily] 812 00:33:32,372 --> 00:33:34,271 [AJ] I still need to use this rock candy. 813 00:33:34,271 --> 00:33:36,605 So, I'm gonna micro-plant it into my whipped cream 814 00:33:36,672 --> 00:33:38,005 to hopefully, get some color. 815 00:33:39,772 --> 00:33:42,905 So, pork floss, it's almost like a shredded beef jerky. 816 00:33:42,972 --> 00:33:44,772 It's very dry, it's very fluffy. 817 00:33:44,772 --> 00:33:46,672 Kinda salty. Vey umami. 818 00:33:46,672 --> 00:33:50,005 Sometimes it can be spicy, sometimes it can be sweet. 819 00:33:50,071 --> 00:33:52,705 [AJ] I decided to add my pork floss to the whipped cream. 820 00:33:52,772 --> 00:33:54,972 Because it's a sweet and savory component. 821 00:33:57,805 --> 00:33:58,992 All right, chefs, you're under five minutes now. 822 00:33:58,992 --> 00:33:59,005 All right, chefs, you're under five minutes now. 823 00:34:02,572 --> 00:34:03,772 Oh! 824 00:34:03,772 --> 00:34:06,271 Come on, come on, come on. Work for me. 825 00:34:06,271 --> 00:34:08,171 So, I go to check my ice cream... 826 00:34:08,171 --> 00:34:09,071 Come on, come on. 827 00:34:09,472 --> 00:34:10,772 Argh! 828 00:34:10,772 --> 00:34:13,472 And it is really thick. 829 00:34:13,472 --> 00:34:16,005 Chef Bao Bao's ice cream looks very over-churned. 830 00:34:16,071 --> 00:34:18,105 And that's the only place that she added 831 00:34:18,171 --> 00:34:20,372 the Vietnamese egg coffee. 832 00:34:20,372 --> 00:34:23,572 [Bao Bao] I have a basket ingredient in this ice cream. 833 00:34:23,572 --> 00:34:27,372 I don't even know, I'm not sure if I I'm gonna everything on the plate. 834 00:34:27,372 --> 00:34:28,992 Gosh, making me nervous right now. 835 00:34:28,992 --> 00:34:29,005 Gosh, making me nervous right now. 836 00:34:29,271 --> 00:34:30,605 Come on, work for me. 837 00:34:36,171 --> 00:34:37,271 {\an8}Come on, come on, come on. 838 00:34:37,805 --> 00:34:38,905 {\an8}Argh! 839 00:34:38,972 --> 00:34:41,372 Chef Bao Bao's ice cream looks very over-churned. 840 00:34:41,372 --> 00:34:43,472 And that's the only place that she added 841 00:34:43,472 --> 00:34:45,271 the Vietnamese egg coffee. 842 00:34:45,271 --> 00:34:46,972 Come on, come on. 843 00:34:46,972 --> 00:34:49,472 {\an8}I have a basket ingredient in this ice cream, 844 00:34:49,472 --> 00:34:51,171 {\an8}so I really need to figure it out. 845 00:34:51,672 --> 00:34:53,105 Come on. Work for me. 846 00:34:53,171 --> 00:34:55,472 It looks like very chunky. 847 00:34:55,472 --> 00:34:57,772 She had to open the ice cream machine to take it out. 848 00:35:00,372 --> 00:35:01,772 {\an8}Just under two minutes. 849 00:35:01,772 --> 00:35:03,872 {\an8}[Bao Bao] I mix the pork floss 850 00:35:03,872 --> 00:35:04,285 {\an8}into my ice cream to give a little bit of umami flavor. 851 00:35:04,285 --> 00:35:05,005 {\an8}into my ice cream to give a little bit of umami flavor. 852 00:35:07,972 --> 00:35:11,271 [Ted] Check your basket. All the ingredients, chefs. 853 00:35:11,271 --> 00:35:13,005 [AJ] I create my paccheri cannoli 854 00:35:13,071 --> 00:35:15,005 {\an8}by piping my cream mixture 855 00:35:15,005 --> 00:35:16,071 into the pasta. 856 00:35:17,572 --> 00:35:19,005 [Bao Bao] The clock is running out 857 00:35:19,071 --> 00:35:22,171 and I need to put everything together. 858 00:35:23,772 --> 00:35:25,672 [Scott] Chef Bao Bao is running 859 00:35:25,672 --> 00:35:27,472 and frantically. 860 00:35:27,472 --> 00:35:31,372 So, I'm a little concerned that she may have a little too much going on. 861 00:35:33,105 --> 00:35:34,285 How are you feeling, Chef AJ? 862 00:35:34,285 --> 00:35:34,872 How are you feeling, Chef AJ? 863 00:35:34,872 --> 00:35:35,005 -Doing all right. Doing my best. -[Bao Bao] Me, too. 864 00:35:37,271 --> 00:35:40,372 I top my meringue with the Thai basil. 865 00:35:43,772 --> 00:35:46,905 And break rock candy as a sprinkle on top. 866 00:35:46,972 --> 00:35:49,071 {\an8}-[Danny] Here we go. -Final seconds to the final round. 867 00:35:49,071 --> 00:35:51,772 {\an8}-[Scott] Four ingredients. Check your inventory. -Ten, nine, 868 00:35:51,772 --> 00:35:53,572 {\an8}eight, seven, 869 00:35:53,872 --> 00:35:55,772 {\an8}six, five, 870 00:35:55,772 --> 00:35:57,772 {\an8}four, three, 871 00:35:57,772 --> 00:35:59,572 {\an8}two, one. 872 00:36:00,772 --> 00:36:01,672 {\an8}Time's up. 873 00:36:01,672 --> 00:36:03,872 {\an8}[all applauding] 874 00:36:03,872 --> 00:36:04,285 {\an8}-Wow. -[all applauding] 875 00:36:04,285 --> 00:36:05,005 {\an8}-Wow. -[all applauding] 876 00:36:06,271 --> 00:36:07,372 -[Esther] Wow. -Good job. 877 00:36:07,372 --> 00:36:09,772 -Ooh! -Good job. It looks beautiful. 878 00:36:11,005 --> 00:36:14,171 Oh, my gosh. I thought I'm gonna run out of time. 879 00:36:14,171 --> 00:36:15,705 There was so many struggles. 880 00:36:15,772 --> 00:36:17,872 But my goal is to win. 881 00:36:17,872 --> 00:36:21,105 Go home with title of Chopped champion. 882 00:36:21,105 --> 00:36:23,271 [AJ] Bao Bao's creativity has been on point. 883 00:36:23,271 --> 00:36:24,672 But I'm really hoping to bring it home 884 00:36:24,672 --> 00:36:27,205 by the creativeness of utilizing 885 00:36:27,271 --> 00:36:29,472 the paccheri pasta as a cannoli. 886 00:36:29,472 --> 00:36:31,572 So, may the best man or woman win. 887 00:36:40,672 --> 00:36:42,572 [Ted] Chef AJ and Chef Bao Bao. 888 00:36:42,572 --> 00:36:44,305 In the final round, your mission was 889 00:36:44,372 --> 00:36:48,205 to make sweet and tasty dishes using pork floss, 890 00:36:48,271 --> 00:36:49,672 Thai basil, 891 00:36:49,672 --> 00:36:51,105 rock candy 892 00:36:51,105 --> 00:36:52,905 and Vietnamese egg coffee. 893 00:36:52,972 --> 00:36:54,572 Chef Bao Bao, what do we have? 894 00:36:54,572 --> 00:36:59,171 {\an8}So, right in front of you is Vietnamese pork floss ice cream 895 00:36:59,171 --> 00:37:01,271 {\an8}and a noodle churros. 896 00:37:01,271 --> 00:37:03,105 On top of it is a meringue. 897 00:37:07,005 --> 00:37:09,705 {\an8}Chef, your creativity throughout all the rounds, 898 00:37:09,772 --> 00:37:11,205 {\an8}um, just shines. 899 00:37:11,271 --> 00:37:13,772 You know, the churro batter and adding the noodles to it, 900 00:37:13,772 --> 00:37:15,271 thought that was really smart. 901 00:37:15,271 --> 00:37:18,205 I really loved that you shaved the rock candy on top. 902 00:37:18,271 --> 00:37:21,005 But I really wish that you infused 903 00:37:21,005 --> 00:37:23,472 at least one of the elements with the Thai basil 904 00:37:23,472 --> 00:37:26,005 because I felt like that was a little bit of an afterthought. 905 00:37:27,605 --> 00:37:30,872 I will say that I don't feel like your ice cream is over churned. 906 00:37:30,872 --> 00:37:32,472 I thought... we all thought it was. 907 00:37:32,472 --> 00:37:33,405 -Right. -[Esther] Mmm-hmm. 908 00:37:33,472 --> 00:37:34,285 So, it came out really good. 909 00:37:34,285 --> 00:37:35,005 So, it came out really good. 910 00:37:35,672 --> 00:37:37,772 But the churro patty was still hot. 911 00:37:37,772 --> 00:37:40,872 {\an8}And you put the ice cream on the bottom and the patties on top 912 00:37:40,872 --> 00:37:43,105 and that really melted the ice cream. 913 00:37:43,171 --> 00:37:46,105 But otherwise, I think as a noodle dessert, it's very convincing. 914 00:37:46,171 --> 00:37:47,772 Thank you. 915 00:37:47,772 --> 00:37:52,171 {\an8}I really admire the incorporation of the pork floss 916 00:37:52,171 --> 00:37:53,305 in the ice cream. 917 00:37:53,305 --> 00:37:56,071 I think that the umami flavor is kinda cool. 918 00:37:56,071 --> 00:37:58,505 But it's a dry pork product. Right? 919 00:37:58,572 --> 00:38:00,305 So, it was a little tricky to eat. 920 00:38:00,372 --> 00:38:01,205 Yes, Chef. 921 00:38:01,271 --> 00:38:02,305 [Ted] Chef Bao Bao, thank you. 922 00:38:02,872 --> 00:38:04,171 Finally, Chef AJ. 923 00:38:04,171 --> 00:38:04,285 {\an8}So, here I have my play on the cannoli. 924 00:38:04,285 --> 00:38:05,005 {\an8}So, here I have my play on the cannoli. 925 00:38:06,271 --> 00:38:08,972 {\an8}I'm calling it a paccheri cannoli. 926 00:38:08,972 --> 00:38:11,105 {\an8}With this round I really just wanted to get 927 00:38:11,171 --> 00:38:12,305 outside of my comfort zone. 928 00:38:12,372 --> 00:38:13,805 I've never done something like this before. 929 00:38:13,872 --> 00:38:16,005 But I really just wanted to end things with a bang. 930 00:38:17,472 --> 00:38:19,171 [Danny] I really love your ambition. 931 00:38:19,171 --> 00:38:21,171 But the thing that's challenging for me, 932 00:38:21,171 --> 00:38:23,772 it's just the two textures that's soft cream 933 00:38:23,772 --> 00:38:25,772 and the soft cold noodle. 934 00:38:26,872 --> 00:38:29,271 If you just fry that pasta 935 00:38:29,271 --> 00:38:30,572 and then, pipe it, 936 00:38:30,572 --> 00:38:32,772 it might have given a little bit of a textural variance. 937 00:38:32,772 --> 00:38:33,872 Understood. 938 00:38:33,872 --> 00:38:34,285 Maybe, if you mixed breadcrumbs with pork floss, 939 00:38:34,285 --> 00:38:35,005 Maybe, if you mixed breadcrumbs with pork floss, 940 00:38:37,171 --> 00:38:38,905 it could have given that, like, texture 941 00:38:38,972 --> 00:38:40,572 which would have been really fun here. 942 00:38:40,572 --> 00:38:42,905 But I really loved the basil bites. 943 00:38:42,972 --> 00:38:46,005 Like, when I got the basil, I almost felt like, 944 00:38:46,071 --> 00:38:47,705 it became a little savory sweet 945 00:38:47,772 --> 00:38:49,071 which I love in dessert. 946 00:38:49,772 --> 00:38:51,105 Chef, the Vietnamese coffee, 947 00:38:51,105 --> 00:38:53,872 I really get that flavor profile inside the cream. 948 00:38:53,872 --> 00:38:56,271 And I think you have amazing idea here. 949 00:38:56,271 --> 00:38:57,772 It's just not executed, 950 00:38:57,772 --> 00:39:00,605 but it's a very cool approach. Truly. 951 00:39:01,305 --> 00:39:02,271 Thank you, chefs. 952 00:39:02,271 --> 00:39:03,572 Chef AJ, thank you. 953 00:39:03,572 --> 00:39:04,285 Now, the judges have to pick the winner. 954 00:39:04,285 --> 00:39:05,005 Now, the judges have to pick the winner. 955 00:39:06,705 --> 00:39:07,672 Thank you, chefs. 956 00:39:16,405 --> 00:39:18,271 Judges, gotta choose a champ. 957 00:39:18,271 --> 00:39:20,171 How are you going to decide? 958 00:39:20,171 --> 00:39:22,372 I think we start with the appetizer rounds. 959 00:39:22,372 --> 00:39:24,772 {\an8}That little appetizer that Chef Bao Bao created, 960 00:39:24,772 --> 00:39:26,772 {\an8}that was craveable. Right? 961 00:39:26,772 --> 00:39:30,372 {\an8}[Esther] But overall, I wanted more cucumber salad. 962 00:39:30,372 --> 00:39:33,772 Chef AJ's technique was really on point with his pasta. 963 00:39:33,772 --> 00:39:34,285 {\an8}The flavor was really good. 964 00:39:34,285 --> 00:39:35,005 {\an8}The flavor was really good. 965 00:39:35,572 --> 00:39:37,005 {\an8}[Danny] Yeah, he has tons of technique. 966 00:39:37,071 --> 00:39:38,572 {\an8}There's so much finesse. 967 00:39:38,572 --> 00:39:41,472 His flavors were nice, but it was really, really sweet. 968 00:39:42,305 --> 00:39:44,005 AJ's misstep in this entree round 969 00:39:44,071 --> 00:39:46,372 {\an8}was that the sauce wasn't quite there. 970 00:39:46,372 --> 00:39:47,705 {\an8}It was a little too much. 971 00:39:47,772 --> 00:39:51,005 {\an8}But the squid ink pasta, very delicious. 972 00:39:51,071 --> 00:39:53,872 There was a creative level from Chef Bao Bao. 973 00:39:53,872 --> 00:39:55,572 {\an8}She made that beautiful noodle. 974 00:39:55,572 --> 00:39:58,572 {\an8}But I don't think she allowed that dough to sit long enough. 975 00:39:58,572 --> 00:40:00,572 {\an8}Because it kinda cracked a little bit. 976 00:40:00,572 --> 00:40:02,271 I think, inherently, 977 00:40:02,271 --> 00:40:04,285 the dishes that Chef Bao Bao were cooking 978 00:40:04,285 --> 00:40:04,472 the dishes that Chef Bao Bao were cooking 979 00:40:04,472 --> 00:40:05,005 were just more creative. 980 00:40:05,872 --> 00:40:07,405 On the other side, you know, 981 00:40:07,472 --> 00:40:09,572 Chef AJ was utilizing technique. 982 00:40:09,572 --> 00:40:12,271 But somehow, they wound up in the same place. Right? 983 00:40:21,171 --> 00:40:22,472 [AJ] I'm feeling pretty optimistic. 984 00:40:22,472 --> 00:40:24,205 At the end of the day, I gave it my all. 985 00:40:24,271 --> 00:40:25,772 l left everything on the field. 986 00:40:25,772 --> 00:40:27,972 So, I'm hoping that I can pull through. 987 00:40:27,972 --> 00:40:31,605 [Bao Bao] Feeling confidence because of my creativity. 988 00:40:31,672 --> 00:40:34,285 I think that I am the next Chopped champion. 989 00:40:34,285 --> 00:40:35,005 I think that I am the next Chopped champion. 990 00:40:35,105 --> 00:40:36,005 No doubt. 991 00:40:37,305 --> 00:40:39,472 So, whose dish 992 00:40:39,472 --> 00:40:41,105 is on the chopping block? 993 00:40:52,005 --> 00:40:54,171 Chef AJ, you've been chopped. 994 00:40:54,171 --> 00:40:55,605 Judges? 995 00:40:55,672 --> 00:40:57,805 Chef, in your appetizer round, 996 00:40:57,872 --> 00:40:59,405 {\an8}the usage of that peanut brittle 997 00:40:59,472 --> 00:41:02,105 {\an8}just rendered the dish overall a little bit too sweet. 998 00:41:02,105 --> 00:41:04,285 In your main course, little bit too much white wine, 999 00:41:04,285 --> 00:41:04,405 In your main course, little bit too much white wine, 1000 00:41:04,472 --> 00:41:05,005 just rendered a little tangy 1001 00:41:06,171 --> 00:41:07,505 on the back end of the palette. 1002 00:41:07,572 --> 00:41:10,105 And so, we had to chop you. 1003 00:41:10,105 --> 00:41:11,405 Understood. Thank you, Chef. 1004 00:41:11,472 --> 00:41:12,372 Okay. 1005 00:41:14,372 --> 00:41:16,105 This didn't go the way that I wanted to. 1006 00:41:16,105 --> 00:41:17,305 Great job, Chef. 1007 00:41:17,305 --> 00:41:18,639 -Real pleasure to meet you. Thank you. -Absolutely. 1008 00:41:18,639 --> 00:41:20,572 {\an8}But I'm sure the folks back home will still be proud of me 1009 00:41:20,572 --> 00:41:21,772 for coming out here 1010 00:41:21,772 --> 00:41:24,372 and representing Morristown to the best of my ability. 1011 00:41:24,372 --> 00:41:26,171 [Ted] And that means, Chef Bao Bao, 1012 00:41:26,171 --> 00:41:28,505 you are the Chopped champion 1013 00:41:28,572 --> 00:41:31,672 for using your noodles better than everybody else. 1014 00:41:31,672 --> 00:41:34,285 {\an8}You're walking away with $10,000. 1015 00:41:34,285 --> 00:41:34,472 {\an8}You're walking away with $10,000. 1016 00:41:34,472 --> 00:41:35,005 -Congratulations, Chef. -[Esther] Good job. 1017 00:41:35,972 --> 00:41:38,672 -[all applauding] -[Esther] Get it! 1018 00:41:38,672 --> 00:41:40,672 What is your mom gonna think? 1019 00:41:40,672 --> 00:41:42,772 Oh, we're gonna go have some drinks tonight. 1020 00:41:42,772 --> 00:41:44,872 [all laughing] 1021 00:41:44,872 --> 00:41:46,905 {\an8}Winning Chopped means a lot to me. 1022 00:41:46,972 --> 00:41:49,572 {\an8}My grandma, my mom, they believe in me. 1023 00:41:49,572 --> 00:41:51,005 {\an8}-[both exclaiming] -Congratulations! 1024 00:41:51,071 --> 00:41:52,138 {\an8}Thank you! 1025 00:41:52,138 --> 00:41:54,805 {\an8}They have pushed me to get to where I am today. 1026 00:41:54,872 --> 00:41:56,872 {\an8}So, this one is for them. 1027 00:41:56,872 --> 00:41:58,405 {\an8}-Yay! I'm a Chopped champion. -[all applauding]