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]