Tip:
Highlight text to annotate it
X
(Ted) FOUR CHEFS, THREE COURSES,
ONLY ONE CHANCE TO WIN.
(man) THIS IS CRAZY.
THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL
FROM THE MYSTERY ITEMS HIDDEN IN THESE BASKETS...
WHAT?
BEFORE TIME RUNS OUT.
(Ted) TIME'S UP.
OUR DISTINGUISHED PANEL OF CHEFS
WILL CRITIQUE THEIR WORK...
THAT'S NOT GOOD ENOUGH.
I DON'T AGREE.
AND ONE BY ONE,
THEY MUST FACE THE DREADED CHOPPING BLOCK.
(Ted) YOU HAVE BEEN CHOPPED.
WHO WILL WIN THE $10,000 PRIZE,
AND WHO WILL BE CHOPPED?
♪♪
FOUR COMPETITORS THINK THEY HAVE WHAT IT TAKES
TO BE THE "CHOPPED" CHAMPION. LET'S MEET 'EM.
FIRST UP, CHEF EMILY SIMS.
(Emily) I'M THE CHEF OF iCi RESTAURANT
IN FORT GREENE, BROOKLYN.
IT'S A FARM-TO-TABLE CONCEPT
FOCUSING ON AMERICAN NOUVEAU CUISINE.
I GREW UP IN ATHENS, OHIO. MY MOM NEVER COULD COOK.
WHEN I FIRST STARTED CULINARY SCHOOL,
I HAD NEVER SEEN A FRESH HERB BEFORE, LIKE, TRULY.
SINCE THEN, WE'VE COME A LONG WAY, BABY.
IT'S FRESH.
NOW WE WORK REALLY CLOSELY WITH LOCAL FARMERS.
I WILL WIN BECAUSE I KIND OF THRIVE ON STRESS AND PRESSURE.
THAT'S IT. GAME OVER.
NEXT, CHEF STEPHEN HARTIGAN.
(Stephen) I OWN A BAR AND RESTAURANT
CALLED THE FIELD IN BRIDGEPORT, CONNECTICUT.
AND I'M A PRIVATE CHEF
FOR A BIG ENTERTAINMENT LAWYER IN NEW YORK
WITH CLIENTS LIKE MADONNA, GWEN STEFANI.
(laughs)
IRISH CHEFS DON'T HAVE A GOOD REPUTATION IN AMERICA.
I THINK I CAME FROM IRELAND TO PROVE
THERE IS TALENTED IRISH CHEFS OUT THERE,
AND I INTEND TO TURN UP TODAY TO WIN $10,000.
AND THEN THERE'S CHEF OLIVIER DESAINTMARTIN.
(Olivier) I'M THE OWNER AND CHEF
OF CARIBOU CAFé IN PHILADELPHIA.
I WAS RECENTLY HONORED TO BE A MASTER CHEF OF FRANCE.
IT'S A VERY ELITE GROUP
OF ABOUT 320 MASTER CHEFS IN THE WORLD.
THEY WANT IT RARE, SO THEY GOT IT RARE.
THIS LAST YEAR AND A HALF,
THE ECONOMY HAS HURT ME TREMENDOUSLY.
I HAVE 35 EMPLOYEES HERE,
AND I DON'T WANT TO SEE THEM ON THE STREET LOOKING FOR A JOB.
PICK UP, PLEASE.
(bell dings)
WINNING TO ME WOULD BE A LOT.
I NEED TO KEEP THIS PLACE OPEN.
AND FINALLY, CHEF JONATHAN DOAR.
(Jonathan) I'M 25 YEARS OLD, THE EXECUTIVE SOUS-CHEF HERE
AT FISHTAIL BY DAVID BURKE IN NEW YORK CITY.
MY STYLE OF COOKING WOULD BE A COMBINATION
OF SOUTHERN CUISINE, FRESH SEAFOODS,
COMBINED WITH A LITTLE SPICE OF MY OWN.
OOH, THAT'S HOT.
ONE OF THE HARDEST THINGS ABOUT BEING A YOUNG CHEF
HERE IN NEW YORK IS THAT I HAVE TO BACK IT UP.
YANK THAT, GIVE IT A TOSS. HOW WE DOING ON THESE FRIES?
BUT I LOVE PRESSURE IN THE KITCHEN.
THIS WHOLE BUSINESS IS ALL ABOUT PRESSURE.
AAH!
I'M BRINGING MY "A" GAME HERE TO "CHOPPED."
(Ted) WELCOME, CHEFS. HERE ARE THE RULES.
THERE ARE THREE ROUNDS...
EACH COURSE IN THE MEAL COMES WITH ITS OWN BASKET
OF MYSTERY INGREDIENTS.
YOU MUST USE EVERY INGREDIENT IN THE BASKET IN SOME WAY.
ALSO AVAILABLE TO YOU-- OUR PANTRY AND FRIDGE.
EACH ROUND IS TIMED.
WHEN THE CLOCK RUNS OUT,
OUR JUDGES WILL CRITIQUE YOUR DISHES ON...
AND ALSO CREATIVITY--
HOW INVENTIVE YOU WERE WITH THE MYSTERY INGREDIENTS.
IF YOUR DISH DOESN'T CUT IT,
YOU WILL NOT MOVE ON TO THE NEXT ROUND.
YOU WILL BE CHOPPED.
PLEASE OPEN YOUR BASKETS.
AND FOR THE APPETIZER COURSE WE HAVE...
EXACTLY 20 MINUTES ON THE CLOCK.
TIME STARTS NOW.
(Jonathan) I'VE NEVER WORKED WITH A GREEN PAPAYA.
I TASTE IT. IT'S LIKE POTATO. IT'S STARCHY. IT'S RAW.
I'M GONNA CUT IT WITH SOME GREEN APPLES.
THE TEXTURES ARE KINDA SIMILAR.
THE APPLE HAS A LITTLE MORE SWEETNESS TO IT.
DUCK LIVER--
I'M GONNA GIVE IT A LIGHT BREADING, THEN PAN-FRY IT.
I KNOW IT DOESN'T TAKE A LOT OF TIME,
SO I'M GONNA SAVE THAT FOR LAST.
OLIVIER IS A MASTER CHEF.
I MEAN, THAT'S-- THAT'S INCREDIBLE.
I'VE GOT TO BATTLE
THROUGH THAT MASTER CHEF TO GET THAT 10 GRAND.
TO BE A MASTER CHEF OF FRANCE,
YOU'RE USING CLASSICAL FRENCH TECHNIQUES.
NEVER LIKE THE GREEN PAPAYA-- NO TASTE.
SO I GRAB SOME CAPERS, MUSTARD, SOME APPLES.
I GRAB SOME ALMONDS, ALSO.
AND WHEN I SAW THE GORGONZOLA,
I SAY, "OKAY, BINGO, IT'S GONNA BE PERFECT."
A WARM GREEN PAPAYA SALAD--
NOT TOO SALTY, VERY CREAMY.
THE GOOD THING ABOUT THIS JOB IS YOU LEARN EVERY DAY,
BECAUSE I THINK IT'S A NONSTOP EDUCATION.
(Stephen) THE MINUTE I SEE THE LIVERS, I SOAK THEM IN MILK.
IT JUST CLEANS THEM AND TAKES THE BITTERNESS OUT OF THEM.
I LOVE BACON WITH LIVERS.
I THINK I'M GONNA HAVE TO INTEGRATE POTATO.
I WANT TO DO IT FOR MY-- MY IRISH PEOPLE.
(Emily) THE FOOD THAT I WANT TO MAKE
IS AN HONEST REPRESENTATION OF ITSELF.
I LIKE THE RAW PRODUCT.
I FELT LIKE THE PAPAYA WAS FAIRLY MILD,
AND THAT IT MIGHT NEED A LITTLE BOOST.
APPLES HAVE A NICE, SWEET TANG.
(breathing rhythmically)
I THINK SOME MORE
ABOUT HOW I'M GONNA MAKE THIS THING ALL COME TOGETHER.
I DECIDE--POTATO CAKES.
I HAVE MADE POTATO CAKES SO MANY TIMES
THAT I FEEL VERY CONFIDENT, AND I KNOW I CAN WIN.
AND OUR JUDGES ARE
LATIN COOKING AUTHORITY...
FINE DINING SPECIALIST...
AND THE MASTER OF DYNAMIC AMERICAN CUISINE...
I SEE THAT OLIVIER CUT AWAY SOME OF THE CONNECTIVE TISSUE.
(Ted) YEAH, NOTHING LIKE PULLING, LIKE, A LIVER VEIN
OUT OF YOUR TEETH.
THESE ARE NOT FOIE GRAS LIVERS,
WHICH ARE ENGORGED.
SO THIS IS THE LIVER OF A DUCK
THAT'S JUST BEEN FED NORMALLY.
YES.
(Amanda) THE DIFFERENCE BETWEEN FOIE AND FRESH DUCK LIVER
IS THE FAT CONTENT.
YOU KNOW, YOU HAVE TO ADD SOME FAT TO THIS.
(Emily) I'M NOT DISTRACTED BY ANYONE.
I THINK I'M COMPETING AGAINST THE CLOCK.
I LOVE DUCK LIVER. I LOVE LIVERS OF ANY KIND.
THE LIVER FILTERS THE BLOOD,
SO IT'S GOT ALL KINDS OF INTERESTING FLAVORS.
THE LIVERS DON'T REALLY TAKE THAT LONG TO COOK,
AND I KNOW THAT I'M JUST GOING TO SEAR THEM.
(Jonathan) I FIGURE SINCE I'M NOT TOO FAMILIAR
WITH ANY OF THESE INGREDIENTS, I'M GONNA NEED
SOME KIND OF OTHER FACTOR TO WIN THE JUDGES OVER.
THE GORGONZOLA-- THAT'S ONE INGREDIENT
THAT I'M FEELING CONFIDENT ABOUT.
THE PLAN IS TO MAKE
A GORGONZOLA-WHITE TRUFFLE MAYONNAISE.
I'M GONNA PUT IT ON THE SIDE,
SO THEY CAN CHOOSE TO DIP IT IN IF THEY WANT.
IF NOT, DON'T BOTHER WITH IT.
(Ted) THERE ARE 15 MINUTES
LEFT ON THE CLOCK.
(Stephen) THIS DISH NEEDS FRESHNESS. IT NEEDS AN OOMPH.
I DEFINITELY WANT TO DO A PICKLED PAPAYA,
BUT I WANT TO KEEP IT WITH A NICE CRUNCH.
I WANT TO DO SOME RED ONIONS, RED WINE VINEGAR,
SUGAR, SO IT GIVES IT A NICE BALANCE OF TEXTURE AND FLAVOR.
(Aarón) I THINK THE LEMON CANDIES--
THIS IS A REAL CHALLENGING THING.
I MEAN, TO HAVE THAT CLOYING SWEETNESS--
THERE'S NOTHING REALLY NATURAL ABOUT THEM.
I DON'T KNOW IF THEY CAN BE MELTED DOWN.
I'M REALLY INTERESTED TO SEE.
(Emily) I TRY NOT TO WORK WITH PROCESSED FOODS THAT MUCH.
YOU KNOW, YOUR BEST LEMON IS GONNA BE THE ONE
THAT'S GROWN IN YOUR BACKYARD,
NOT THE CANDY THAT CAME IN A BOX.
TIME'S RUNNING OUT, AND I'VE PRETTY MUCH USED EVERYTHING
EXCEPT FOR THE LEMON SOUR CANDY BALL THINGS.
I NEED TO USE 'EM SOMEHOW, OR ELSE I'M GONNA GET CHOPPED.
THE LEMON DROPS ARE VERY DIFFICULT.
(Stephen) TIME IS RUNNING OUT,
AND I'M STILL LOOKING AT THE CANDIES.
IT'S LIKE, COME ON, THIS-- THIS NEEDS TO GO SOMEWHERE,
AND IT NEEDS TO GO SOMEWHERE NOW.
COMING UP ON TEN MINUTES.
(Olivier) I TRY TO SLICE THOSE CANDIES,
AND THEY'RE ROLLING EVERYWHERE.
AAH. STUPID BALLS. (laughs)
SO THEN I-I TOOK A KNIFE,
AND I CLIMB ON IT, AND I CRUSHED IT.
I DON'T KNOW HOW TO-- WHAT TO DO WITH THOSE CANDIES.
(Geoffrey) YOU CAN GO DOWN IN FLAMES BY NOT FINISHING.
YOU CAN HAVE A GREAT IDEA AND NOT FINISH IN THIS ROUND.
♪♪
♪♪
I'M MAKING A LEMON SOUR CANDY GASTRIQUE.
I ADD A LITTLE BIT OF SHERRY VINEGAR,
A LITTLE SHALLOTS.
GASTRIQUE BY DEFINITION IS SWEETNESS/SOURNESS.
I'M GONNA SAY FRENCH COOKING--
I THINK WE DO HAVE THE BEST TECHNIQUES.
I'M GONNA MAKE A SAUCE WITH THE LEMON SOUR CANDIES--
A LITTLE HEAVY CREAM,
AND EXTRACT THAT FLAVOR.
I FIGURED I'D COMBINE IT WITH THE PAPAYA.
BEING THE YOUNGEST, THAT MEANS THAT I DON'T HAVE
AS MUCH EXPERIENCE AND KNOWLEDGE.
I MIGHT NOT BE ABLE TO STAY AS CALM, STAY AS FOCUSED.
FIVE MINUTES LEFT ON THE CLOCK, CHEFS.
(Emily) THE THING THAT I FEEL THE LEAST SURE ABOUT
IS THE CANDY.
I'M GOING TO BLEND THEM UP WITH THE ALMONDS
AS A FLAVOR COMPONENT IN THE SALAD.
BUT I GET A JOLT OF FEAR
WHEN I OPEN THE TOP OF THE FOOD PROCESSOR.
THESE CANDIES DO NOT CHOP.
MY MAIN CONCERN IS THAT I FINISH IN TIME.
IT'S A KIND OF A CHUNKY SALAD ANYWAY,
SO I'M PRETTY SURE I'LL BE ALL RIGHT.
I'M LOOKING AT THE GORGONZOLA,
I'M THINKING A PLAY ON A BLUE CHEESE DRESSING.
APPLES, CIDER VINEGAR, HONEY--
I'M MAKING LEMON AND GORGONZOLA SAUCE.
THE LUCK OF THE IRISH CAN ONLY TAKE ME SO FAR
IN THIS COMPETITION, BUT I'VE GOT WHAT IT TAKES TO WIN THIS.
WE'RE COMING UP ON FOUR MINUTES.
EVERYBODY'S GONNA NEED TO HAVE SOME PLATES.
OH.
I DON'T SEE PLATES, I FEEL THAT SOMEONE
IS NOT GONNA FINISH.
(Olivier) THE LIVER HAS TO BE COOKED,
BUT IT TAKES ONE SECOND. THEY NEED TO BE MEDIUM-RARE.
WE WANT TO CRISP THEM ON ONE SIDE
AND ALMOST NOT AT ALL ON THE OTHER SIDE.
THE LAST THING I WANT IS TO GIVE 'EM OVERCOOKED DUCK LIVER.
WHEN I TAKE 'EM OUT OF THE PAN, THAT OIL THAT'S ALREADY IN THERE
IS JUST GONNA CONTINUE TO COOK IT,
SO I'M STARTING TO WORRY A LITTLE BIT.
THREE MINUTES, CHEFS.
(Stephen) THE LIVERS NEED TO BE DRAINED.
THEY NEED TO BE FLOURED.
I'VE LEFT 'EM TILL THE LAST MINUTE.
STEPHEN IS SOAKING HIS DUCK LIVER
AT THREE MINUTES-- NOT GOOD.
I HAD A PAN ON FOR, LIKE, TEN MINUTES,
AND IT'S STILL NOT WHERE I WANT IT TO BE.
WE'RE GONNA BE EATING RAW DUCK LIVER.
I DON'T KNOW WHAT I'M GONNA DO WITH THE GORGONZOLA.
I THINK GORGONZOLA WILL BE GOOD ON THE POTATO CAKES,
BECAUSE IT WILL KIND OF MELT,
AND IT'S ACTING AS A SAUCE.
(Ted) 30 SECONDS.
(Stephen) I'M REALLY LOOKING AT THESE LIVERS.
IT'S NOT GETTING THAT CRUST THAT I WANT.
GET THAT LIVER ON THE PLATE. 20 SECONDS.
THEY NEED TO BE ON THE PLATE, OR ELSE THAT'S CURTAINS.
GET THE FOOD ON THE PLATES.
AND TEN, NINE,
EIGHT, SEVEN,
SIX, FIVE,
FOUR...
(Geoffrey) STEPHEN--NO, IT'S NOT HAPPENING FOR HIM.
THREE, TWO...
(Amanda) OH, MY GOD!
ONE.
OH!
TIME'S UP.
THERE'S NO LIVER ON THE PLATE. THIS ABSOLUTELY SUCKS.
I'M ASHAMED.
(Jonathan) I SEE SOME SERIOUS DISHES,
BUT MINE IS A LITTLE MORE CREATIVE, I THINK.
(exhales quickly)
♪♪
CHEFS, THIS IS THE CHOPPING BLOCK.
IN THE FIRST ROUND, YOUR CHALLENGE WAS TO TAKE
GORGONZOLA CHEESE, GREEN PAPAYA,
SOUR LEMON CANDIES, AND DUCK LIVERS.
CHEF EMILY.
THIS IS SEARED DUCK LIVER
WITH A PAPAYA, ALMOND, AND LEMON CANDY SALAD,
ROASTED POTATO, AND GORGONZOLA.
(Aarón) I LIKE THE POTATO CAKE SORT OF WITH THE GORGONZOLA,
WHICH IS A NICE CONTRAST.
YOU HAVE GREAT TEXTURE FROM THE OUTSIDE,
HOW YOU CRISPED IT UP.
I THINK THAT, FOR ME, WHAT'S MISSING HERE
IS SOME SEASONING.
THERE'S NO SALT AND PEPPER ON THE PAPAYA,
EVEN OLIVE OIL OR A CHILI. IT'S JUST VERY BLAND.
(Amanda) APPLE AND THE POTATO AND THE GORGONZOLA--
LIKE, THEY'RE-- THEY'RE CONNECTING.
BUT THEN THE LEMON CANDIES ARE DIFFICULT TO EAT,
'CAUSE THEY'RE NOT CRUSHED UP,
AND LEMON FLAVOR'S NOT COMING OUT OF THEM IN ANY WAY.
CHEF EMILY, THANK YOU.
CHEF STEPHEN.
TODAY, I'VE PREPARED
SEARED DUCK LIVERS WITH PICKLED PAPAYA
WITH A BLUE CHEESE AND LEMON DROP DRESSING.
CHEF STEPHEN, UNFORTUNATELY, I DON'T HAVE ANY LIVER
ON MY PLATE.
YES, TIME RESTRAINTS, UNFORTUNATELY...
BUT WHAT YOU WERE ABLE TO PUT ON THE PLATE, I THINK,
IS DELICIOUS.
I REALLY THOUGHT THAT, YOU KNOW, THE FACT THAT YOU HAVE
THE ACIDITY FROM THE LEMON DROPS,
THE CREAMINESS OF THE GORGONZOLA,
AND YOU DID SOMETHING CREATIVE WITH THAT.
I REALLY LIKE THE WAY THE PAPAYA CAME OUT.
I LIKE THAT YOU COOKED IT, BUT YOU STILL LEFT IT
A LITTLE BIT CRUNCHY.
I'M SORT OF SHOCKED
THAT YOU ACTUALLY MANAGED TO OVERCOOK THE LIVER.
AND YOU GOT IT ON IN 30 SECONDS. I DON'T--I WAS WORRIED
ABOUT IT BEING UNDERCOOKED. IT'S A LITTLE OVERCOOKED.
CHEF, YOU'VE WORKED FOR MAJOR ENTERTAINERS.
CAN YOU TELL US WHAT THAT LIFE IS LIKE AS A CHEF?
THE CHALLENGE IS HUGE.
BY HOOK OR BY CROOK, IT NEEDS TO BE ON THE TABLE,
WHICH IS THE REASON THAT I SHOULD BE BETTER
AGAINST THAT CLOCK. (laughs)
AND FROM IRELAND, WE GO TO FRANCE
AND CHEF OLIVIER.
MY DISH TODAY IS PAN-SEARED DUCK LIVER
WITH A WARM PAPAYA, APPLE,
ALMOND SALAD.
AND THE SAUCE IS A GASTRIQUE.
THIS DISH IS REALLY PROFOUND IN FLAVOR.
AND I REALLY ENJOY THIS.
THE GASTRIQUE WAS KIND OF THIS PERFECT WAY
TO DO IT WITH THE CANDY. YOU EXECUTED IT BEAUTIFULLY.
I MEAN, IT'S LIKE A CARAMEL. IT'S SO DELICIOUS.
AND THEN WITH THAT LITTLE CRUNCH OF THE ALMOND IN THERE,
AND THE NICE--THE WAY YOU COOKED THE PAPAYA.
IT'S A REALLY WELL-COMPOSED DISH.
BUT IT COULD'VE USED A LITTLE GREEN,
SOME ARUGULA OR SOMETHING A LITTLE, YOU KNOW,
JUST A COUNTERPOINT.
CHEF OLIVIER, THANK YOU.
MERCí.
FINALLY, CHEF JONATHAN.
(Jonathan) WHAT I HAVE FOR YOU GUYS
IS PAN-FRIED BREADED DUCK LIVER,
A SAUTé OF GREEN PAPAYA WITH APPLES,
DEGLAZED WITH A LEMON CREAM
AND GORGONZOLA & TRUFFLE AIOLI.
THIS IS SO RICH, BUT, UM, YOU HAVE GOOD ACIDITY IN THERE,
AND THAT'S WHY I THINK IT'S HELPING COMPLEMENT THE LIVER.
I LIKE THE FACT THAT YOU-- YOU GET SOME GOOD FLAVOR
IN THE CRUST ON THE OUTSIDE.
THE MAYO, FOR ME, IT DOESN'T REALLY CONNECT,
'CAUSE THIS IS REALLY FRESH AND BRIGHT AND LEMONY.
AND THEN OVER HERE IS THIS HEAVY-DUTY, LIKE, GORGONZOLA,
TRUFFLE OIL, MAYONNAISE.
WHICH IS WHY I WANTED TO KEEP IT ON THE SIDE,
JUST TO--
IT'S ON THE SIDE, BUT HOW DOES IT FIT INTO THIS DISH?
PLEASE GIVE THE JUDGES SOME TIME TO WEIGH THEIR OPTIONS.
♪♪
I'M WORRIED ABOUT THE LACK OF SEASONING IN MY DISH.
I WOULD HAVE BEEN VERY HAPPY
IF I HAD GOT THAT LAST LIVER ON THE PLATE.
(Jonathan) 20 MINUTES GOES BY QUICK, HUH?
SO FAST.
LOOKING AT CHEF STEPHEN'S DISH, MINE WAS INCOMPLETE,
BUT I THOUGHT HIS PAPAYA WAS WELL COOKED.
IT WAS BRINY. IT WAS VINEGARY.
(Geoffrey) HIS DISH WAS REALLY FLAVORFUL.
UNFORTUNATELY, MY DUCK LIVER WAS, LIKE,
PULVERIZINGLY OVERCOOKED.
AND IT'S SO STRANGE, 'CAUSE HE GOT IT ON, LIKE,
WITH A MINUTE LEFT.
HE TOOK LEMON AND GORGONZOLA
AND PUT IT TOGETHER AND MADE IT WORK.
OLIVIER DID A REALLY NICE VINEGAR REDUCTION--
SHERRY WINE VINEGAR, WHICH IS PERFECT FOR LIVER,
UH, WITH THE PAPAYA.
I REALLY LIKED HIS DISH, MINUS A LITTLE BIT
OF A VEGETAL FLAVOR OR GREEN.
THERE WAS A LOT OF COMPLEX FLAVORS IN THAT GASTRIQUE.
I THINK JONATHAN DID A GREAT JOB USING THE LEMON CANDY.
HE MADE A SAUCE WITH IT.
HE HAD THAT NICE LITTLE APPLE AND PAPAYA MIXTURE
UNDERNEATH HIS LIVER.
I THOUGHT HE MADE, UH, A MAJOR MISSTEP, THOUGH,
BY HAVING THIS DISJOINTED SAUCE ON THE SIDE,
AND I REALLY HAVE TO LOOK AT CHEF EMILY'S DISH.
THERE WAS NO SEASONING. THERE WAS A LACK OF A SAUCE.
THERE WAS THIS COMPLETELY UNDRESSED PAPAYA SALAD
WITH FULL LEMON CANDIES.
WELL, YOU READY?
YES.
LET'S DO THIS.
I'M WALKING UP TO THE JUDGES' TABLE.
THERE'S A KNOT IN MY STOMACH OF JUST DISAPPOINTMENT.
I WOULD LOVE TO WIN THIS THING,
TO REALLY PULL THIS THING OFF AND GET THAT 10 GRAND.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
♪♪
WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF EMILY, YOU'VE BEEN CHOPPED.
JUDGES.
CHEF EMILY, UNFORTUNATELY, A SAUCE
WAS REALLY NECESSARY HERE TO BIND EVERYTHING TOGETHER.
AND UNFORTUNATELY, YOU DIDN'T REPURPOSE THE LEMON CANDY.
AND THOSE WERE ALL FACTORS IN WHY WE HAD TO CHOP YOU TODAY.
WE'RE SORRY.
THANK YOU. IT WAS FUN.
(Emily) I CAME TODAY TO LEARN AND TO GROW,
AND I FEEL LIKE I'VE ACHIEVED THAT.
I DO NOT HAVE ANY REGRETS.
YOUR APPETIZERS GOT YOU HERE.
IT'S THE ENTRéES WE'RE CONCERNED WITH NOW.
PLEASE OPEN YOUR BASKETS.
AND THE MANDATORY INGREDIENTS ARE...
YOU'LL HAVE 30 MINUTES THIS TIME.
CLOCK STARTS NOW.
I OPEN THE BASKET, AND THEN MY BODY GOES INTO TOTAL SHOCK.
HERE'S THE MONSTER. (chuckles)
(Aarón) CUTTLEFISH IS WONDERFUL. IT'S A CEPHALOPOD.
YOU KNOW, IT'S ALMOST SIMILAR TO SQUID, IF YOU WILL...
YES.
BUT A LOT MEATIER.
SO THERE IS A LITTLE BIT OF PREP WORK THAT NEEDS TO BE DONE.
(Olivier) I'M MAKING A CUTTLEFISH PROVENCAL.
I'M GOING TO SAUTé SOME ONIONS, GARLIC, TOMATO,
AND PUT CAPERS AT THE LAST MINUTE.
GOING INTO ROUND TWO, I'M COMING WITH GUNS BLAZING.
THE CLOCK IS GONNA BE WATCHED.
I'M NOT INTIMIDATED BY OLIVIER.
I THINK HE'S VERY GOOD. HE'S A MASTER CHEF OF FRANCE.
BUT I BRING A BIT MORE OF A FRESH,
YOUTHFUL STANDARD.
I'M GONNA SCORE THE CUTTLEFISH,
BECAUSE IT LETS THE MARINADE PENETRATE.
I HAVE LEMON AND LIME JUICE GOING ON THE CUTTLEFISH.
I'VE GOT A LITTLE BIT OF TABASCO.
MY PLAN TODAY IS TO DO GRILLED CUTTLEFISH
WITH EPAZOTE POLENTA.
IT'S ALL FEEL. IT'S ALL TOUCH. IT'S ALL--
YOU KNOW, THERE'S NO MEASURING CUPS.
SO I'M GONNA MAKE EN CROûTE,
WHICH MEANS BASICALLY COOKED IN PUFF PASTRY.
I PUT SAGE INSIDE THERE TO INFUSE THE FLAVOR
BEFORE IT GOES IN THE OVEN,
SALT, PEPPER, A LITTLE EXTRA *** OLIVE OIL--BOOM.
I'M JUST CROSSING MY FINGERS AT THIS POINT.
(Stephen) THIS TEQUILA IS DEFINITELY SENDING ME
IN A MEXICAN DIRECTION.
I'M GONNA MAKE A ROASTED RED PEPPER SALSA.
IT'S GOT SUGAR. IT'S GOT A BLEND OF TOMATOES,
WORCESTERSHIRE, AND A LITTLE BIT OF HEAT
WITH THE SRIRACHA SAUCE.
THE TEQUILA IS REALLY GONNA MAKE THE FLAVORS POP.
15 MINUTES LEFT ON THE CLOCK, CHEFS. YOU'RE HALFWAY DONE.
(Jonathan) I SEE THE TEQUILA, AND FIRST, YOU KNOW, REACTION--
I WANTED TO TAKE THE THING AND JUST START CHUGGING IT.
BUT INSTEAD, I CHOOSE TO PUT IT IN A SAUCE WHERE IT BELONGS.
WITH THE EN CROûTE, I'M GONNA DO A CREAM SAUCE.
I WANT TO GET MY STARCH IN THERE, SO I ADD A LITTLE POTATO.
UH, THERE'S WHITE ONION, A LITTLE CITRUS WITH THE LIME.
AND THEN WHEN I ADD A LITTLE HOT SAUCE,
A LITTLE TOMATO, IT TURNED INTO MORE LIKE A *** SAUCE.
THAT'S ALL I MEAN AS A KID, MAYBE 'CAUSE I THINK
IT SAID "***," SO I FELT LIKE I WAS BEING A REBEL.
(Olivier) WHEN I SEE THE PUFF PASTRY IN THE BASKET,
I SAY, THIS HAS TO GO IN THE OVEN RIGHT AWAY.
SO I CUT MY LITTLE SQUARE PUFF PASTRY,
EGG-WASH THEM, PUT THEM IN THE OVEN.
MY PLAN IS TO MAKE A VOL-AU-VENT,
WHICH IS A PUFF PASTRY
FILLED WITH RICOTTA
AND EPAZOTE.
EPAZOTE IS AN HERB,
BUT I'M NOT FAMILIAR AT ALL WITH IT.
I NEVER SAW THAT IN MY LIFE UNTIL NOW.
(Aarón) THE EPAZOTE-- IT'S A SPICY MEXICAN HERB.
IT'S REALLY SORT OF ALMOST CILANTRO-EY...
(Ted) MM-HMM.
CILANTRO MEETS MARJORAM.
BUT THE ONE THING THAT'S INTERESTING ABOUT IT--
THAT IT NEEDS TO BE COOKED OUT.
(Stephen) EVEN THOUGH I DON'T COOK MEXICAN ON A REGULAR BASIS,
BEING A PERSONAL CHEF YOU'VE GOT TO BE ON YOUR GAME ALL THE TIME.
EPAZOTE--IT'S PERFUMED.
THERE'S FLAVOR IN THERE.
FOLD IT INTO MY POLENTA.
PUFF PASTRY-- I WANTED TO USE IT
IN CRESCENT SHAPES FOR PRESENTATION.
A BIT OF HONEY, A BIT OF CHILI--
LET'S KEEP WITH THE MEXICAN FLAIR.
(Jonathan) THERE'S FIVE MINUTES LEFT,
AND I-I HAVEN'T EVEN USED ONE OF THE INGREDIENTS.
EPAZOTE--I HAD NO IDEA WHAT THIS INGREDIENT WAS.
I HAD NEVER SEEN IT BEFORE IN MY LIFE.
BUT THAT'S HALF OF THIS COMPETITION, YOU KNOW?
MY ONLY CHANCE IS TO BE CREATIVE, TAKE A RISK.
I'M GONNA USE IT IN MY CREAM SAUCE.
I FIGURE IT'LL GO WELL WITH THE CUTTLEFISH
AND THE PUFF PASTRY.
(Olivier) PUFF PASTRY IS ALREADY OUT. I LOOK AT IT.
THE SIDES ARE BROWN. IT'S PERFECT.
AND THEN I DEGLAZE THE FISH
WITH THE TEQUILA.
IN FRANCE, WE-- WE DON'T USE TEQUILA.
WHEN I GREW UP, THERE WAS NO MARGARITAS.
(Ted) SO OLIVIER FLAMBéING OFF THAT, UH,
THE ALCOHOL IN THAT TEQUILA?
WHICH I NORMALLY DETEST-- CHEFS THAT FLAMBé.
I THINK IT'S WAY OVERUSED.
GOT 'EM.
(Aarón) YOU KNOW, THERE'S A LOT OF INTENSITY IN HERE,
AND THERE'S SMOKE.
SMOKE.
I LOVE CHAR-GRILLED SQUID.
I THINK THERE'S NO BETTER WAY OF DOING IT.
YOU KNOW, GIVING IT NICE SEAR, GETTING A NICE COLOR.
BUT THIS CUTTLEFISH COULD BE ABSOLUTE SHOE LEATHER
IF IT'S ANY BIT OVERCOOKED WHATSOEVER.
CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
TWO MINUTES.
THERE IS A TRADITIONAL DISH IN FRANCE--
POTATO WITH GARLIC AND PARSLEY.
THAT'S IT, VERY SIMPLE.
I'M GOING TO USE THE EPAZOTE WITH THE POTATO SAUTé
JUST TO GARNISH THE PLATE.
AND THIS IS ALWAYS A WINNER.
(Jonathan) I NEED TO GET EVERYTHING DOWN ON THE PLATE
AND TRY TO FIGURE OUT GARNISHES.
SO I FLASH-FRY THE EPAZOTE
TO TAKE AWAY THAT RAW FLAVOR.
TIME, PLEASE?
(Ted) 36 SECONDS.
STEPHEN VERY CONSCIOUS OF THE CLOCK.
OY.
IT DEFINITELY IS A PANIC.
IT DEFINITELY IS, YOU KNOW, CONTROLLED HAVOC RIGHT NOW.
AND TEN, NINE,
EIGHT...
THERE'S NO TIME LEFT.
SEVEN, SIX,
FIVE, FOUR...
OH, MY GOD.
THREE, TWO,
ONE.
TIME'S UP. PLEASE STEP BACK.
YES!
I'M LIKE, "YOU DID IT!"
(whistles sharply)
(Jonathan) I SEE SOME SERIOUS COMPETITION THAT I'M UP AGAINST,
AND IT'S GONNA BE TOUGH TO BEAT.
I'M SO NERVOUS. I JUST DON'T KNOW WHAT'S GOING TO HAPPEN.
♪♪
♪♪
YOU WERE CHALLENGED TO MAKE AN ENTRéE
WITH TEQUILA, EPAZOTE,
PUFF PASTRY, AND CUTTLEFISH.
CHEF STEPHEN.
I MADE A GRILLED CUTTLEFISH
WITH EPAZOTE POLENTA
AND THEN A ROASTED PEPPER SALSA WITH TEQUILA.
(Aarón) I DEFINITELY DO TASTE THE TEQUILA.
EVERY TIME I'D BITE A LITTLE BIT OF THE PEPPER,
IT POPPED WITH A LITTLE BIT OF TEQUILA, WHICH IS NICE.
I LIKE THE FACT THAT YOU GRILLED THE CUTTLEFISH.
THE FACT THAT YOU FACT THAT YOU SCORED IT, MARINATED--
IT BLOSSOMED, REALLY, IS WHAT IT DID,
AND YOU GOT IT TENDER.
THE POLENTA, WHILE VERY INTERESTING,
TO ME IS UNDERCOOKED AND UNDER-SEASONED.
(Amanda) BUT VISUALLY, IT'S REALLY BEAUTIFUL.
IT'S COLORFUL.
IS THERE SPICE ON THE PUFF PASTRY, AS WELL?
YEAH.
INSTEAD OF THE USUAL JUST EGG WASH AND PUFF PASTRY,
I MIXED AN EGG WITH SOME HONEY
AND THEN A LITTLE BIT OF CHILI FLAKES.
AHA.
CHEF STEPHEN, THANK YOU. WE MOVE NOW TO CHEF OLIVIER.
I MADE A VOL-AU-VENT WITH CUTTLEFISH
AND TOMATO, CAPERS, WITH A TEQUILA SAUCE
ON A PUFF PASTRY CHEST
WITH EPAZOTE POTATOES.
I REALLY LIKE THE DIRECTION THAT YOU TOOK, UM,
WITH THE TOMATO AND THE CAPER. I THINK IT WORKS GREAT.
IT'S VERY COMFORTING, THIS DISH.
I LIKE THE PUFF PASTRY, 'CAUSE YOU'RE ABLE TO HAVE
ALL THAT GREAT FLAVOR SOAK INTO THE BOTTOM PART,
AND THE TOP PART IS CRISPY.
I THINK IT ALSO READS TO ME LIKE A FRENCH LASAGNA.
THE FLAVORS ARE MARRIED VERY WELL.
MY ONE CRITICISM IS THIS. THIS LOOKS LIKE SOMETHING
THAT CAME OUT OF MY LAWN MOWER.
IT'S A BROKEN TWIG. IT'S, LIKE, NOT PLEASANT.
I'M LOOKING A LITTLE BIT FOR THE TEQUILA.
I DON'T TASTE IT. I'M NOT GETTING THAT FLAVOR.
ANOTHER NOTE THAT I THINK WOULD BE IMPORTANT
WOULD BE YOU'VE GOT, LIKE, A BIG NUB OF BUTTER.
I JUST THINK MAYBE IT NEEDED TO BE FOLDED IN
A LITTLE BIT BETTER.
I MEAN, YOU DID A VERY GOOD JOB OF UTILIZING
THE PUFF PASTRY IN A WAY THAT DID PRESENT AS A MAIN COURSE,
SO I GIVE YOU CREDIT FOR THAT.
THANK YOU.
CHEF JONATHAN.
WHAT I HAVE FOR YOU GUYS TODAY
IS A CUTTLEFISH EN CROûTE,
A CREAM SAUCE INFUSED WITH THE EPAZOTE
AND A LITTLE TEQUILA AND FLASH-FRIED EPAZOTE.
(Aarón) I LIKE THAT TECHNIQUE OF FRYING THE EPAZOTE.
I THINK THAT'S A VERY NICE TOUCH.
(Amanda) BUT IT'S A POWERFUL HERB.
IT KIND OF WIPES OUT MY PALATE ENTIRELY.
SO IT'S REALLY A DIFFICULT PART OF THE PLATE RIGHT HERE.
IT CONCERNS ME A LITTLE BIT.
MY ISSUE WITH THE DISH
IS THAT THE CUTTLEFISH IS A LITTLE UNDERDONE.
IT HAS SUCH A THICK OUTER MEMBRANE
THAT IT'S VERY HARD FOR HEAT TO GET IN THERE.
THE SAUCE IS DELICIOUS. IT'S ALMOST LIKE A *** SAUCE.
IT REALLY WORKS WITH THE POTATO.
MY ONE CONCERN ABOUT THE DISH WAS HAVING TWO THINGS
THAT ARE WET--PUFF PASTRY AND CUTTLEFISH TOGETHER.
BUT I DO THINK IT'S VERY CREATIVE,
SORT OF PEASANT-STYLE, BUT FANCY AT THE SAME TIME.
PLEASE GIVE THE JUDGES SOME TIME TO CHOOSE THE FINALISTS.
THANK YOU, CHEFS.
♪♪
WHOO!
(Jonathan) YOU GUYS FEEL GOOD? YOU FEELING GOOD?
I WAS HAPPY WITH THE DISH. THE POLENTA COULD'VE DONE
WITH ANOTHER MINUTE OR TWO.
(Olivier) HOW DO YOU FEEL ABOUT YOURS?
IT COULD'VE BEEN A LITTLE BETTER.
I'M HAPPY THAT I TRIED SOMETHING NEW.
A LITTLE WORRIED, THOUGH-- A LITTLE WORRIED.
JONATHAN, I THINK, WENT OUT ON A LIMB.
IT WAS JUST A LITTLE BIT TOO RISKY, MAYBE.
WHEN YOU REALLY LOOK AT CHEF STEPHEN'S DISH,
I THOUGHT HE REALLY STEPPED UP.
THAT WAS THE BEST CUTTLEFISH I HAD ALL DAY.
HE MARINATED. HE GRILLED IT. IT HAD THAT CHARRED,
SORT OF RICH FLAVOR TO IT THAT I LOVE.
(Geoffrey) BUT HIS POLENTA WAS A LITTLE BULKY.
IT WAS NOT COOKED ENOUGH. AND THE EPAZOTE WAS IN THERE.
HOWEVER, I WASN'T THRILLED AS MUCH AS YOU WERE
WITH THAT DISH.
JONATHAN REALLY HAD NO IDEA HOW TO USE THE EPAZOTE.
JONATHAN DID A GOOD EFFORT. I THOUGHT HIS SAUCE WAS DELICIOUS.
TEQUILA *** SAUCE-- THAT WAS PRETTY GOOD, YEAH.
THAT WAS TASTY.
I DON'T KNOW IF THE REST OF THE DISH WAS SO SUCCESSFUL
IN THAT MY CUTTLEFISH WAS UNDERCOOKED,
AND THE PUFF PASTRY WAS UNDERCOOKED, TOO.
BUT I THOUGHT JONATHAN'S ATTEMPT AT CREATIVITY
WAS VERY SUCCESSFUL.
OLIVIER DID EVERYTHING TECHNICALLY CORRECT.
HE MADE THIS CUTTLEFISH STEW, AND I REALLY LOVED IT.
PUFF PASTRY WAS GORGEOUS. IT WAS GOLDEN.
YOU COULD SEE ALL THE LAYERS. AND YOU REALLY GOT
THE HERBACEOUS-NESS OF THAT EPAZOTE.
THE ONLY THING FOR ME ON OLIVIER'S DISH--
I COULDN'T TASTE TEQUILA.
PLUS, HE PUT A BIG CHUNK OF THE EPAZOTE.
HOW ARE WE SUPPOSED TO EAT THAT? IT WAS LIKE EATING TWIGS.
I DIDN'T UNDERSTAND THAT-- A GLOB OF BUTTER LIKE THAT,
I MEAN, LITERALLY, STILL SOLIDIFIED ON MY PLATE.
BUT I THINK WE KNOW WHAT NEEDS TO BE DONE.
I WOULD BE AMAZED IF THEY CHOPPED ME NOW.
I PUT TWO GOOD DISHES. WHAT ELSE DO YOU WANT FROM ME?
(Jonathan) I THINK I DO STILL HAVE A CHANCE, REALISTICALLY.
ANYTHING COULD HAPPEN.
(Stephen) I DEFINITELY HAD TO TAKE IT UP A NOTCH
IN THIS ROUND, AND I THINK I DELIVERED.
♪♪
♪♪
UNDER THIS CLOCHE IS THE ENTRéE PLATE
FROM THE ONE CHEF WHO'LL BE GOING HOME WITHOUT DESSERT.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF JONATHAN, YOU'VE BEEN CHOPPED.
JUDGES.
JONATHAN,
IT WAS JUST THE TECHNICAL FLAWS ON YOUR DISH
THAT LED US TO CHOPPING YOU TODAY.
THANK YOU, CHEFS. APPRECIATE IT.
THE HARDEST PART OF THE DAY IS TO HAVE TO GO HOME
KNOWING THAT THERE'S STILL TWO CONTESTANTS IN THERE,
VYING FOR THAT $10,000. SO IT HURTS A LITTLE BIT.
CHEF STEPHEN, CHEF OLIVIER,
PLEASE OPEN YOUR BASKETS.
AND IN YOUR DESSERTS, YOU MUST USE...
30 MINUTES ON THE CLOCK
STARTING NOW.
I'M GOING AGAINST OLIVIER IN THE DESSERT ROUND.
HE'S A MASTER CHEF OF FRANCE--
THE FRENCH AGAINST THE IRISH. I'M LOOKING TO BRING HIM DOWN.
STRAIGHTAWAY, I HAVE A VISION OF WHERE I'M GOING--
WITH A GéNOISE SPONGE,
EQUAL QUANTITIES OF EGGS, SUGAR, AND FLOUR.
AND FINISH IT WITH A LITTLE BIT OF SOFTENED BUTTER.
GéNOISE SPONGE IS ONE OF THE FIRST THINGS
I EVER LEARNED TO MAKE IN MY LIFE,
AS IN THE FIRST DAY IN CULINARY SCHOOL.
I HAVEN'T ACTUALLY MADE ONE IN 17 YEARS,
BUT I THINK I'M GONNA PULL IT OFF.
CHEF STEPHEN--HE'S WORKED FOR REALLY HUGE,
LIKE, INTERNATIONALLY FAMOUS SUPERSTARS.
(Amanda) UP AGAINST CHEF OLIVIER FROM FRANCE,
WHO HAS ALL THIS BACKGROUND.
(Olivier) I THINK I HAVE A BIG ADVANTAGE,
BECAUSE GASTON LENôTRE, MOST FAMOUS PASTRY CHEF,
TOOK ME UNDER HIS, UH, HIS WING.
BUT I LOST A LITTLE BIT OF CONFIDENCE
WHEN I SAW THOSE TORTILLAS.
I'M NOT FAMILIAR WITH THAT.
I OPEN THE COCOA NIBS, AND I SAY WHAT I'M GONNA DO
IS CHOCOLATE AND GINGER MOUSSE.
I FLAVOR THE MILK
WITH THE GINGER AND THE COCOA NIBS,
BUT I'M GONNA ENHANCE IT WITH SOME REAL COCOA POWDER.
THAT'S WHAT PASTRY IS ALL ABOUT--CHEMISTRY.
CHEFS, 20 MINUTES LEFT ON THE CLOCK.
I'M MAKING A CHOCOLATE AND COCOA NIB MOUSSE.
CHOCOLATE MOUSSE--
UH, VERY IMPORTANT THE TEMPERATURE OF THE CREAM.
THE CREAM NEEDS TO BE HOT ENOUGH TO MELT THE CHOCOLATE,
BUT, YOU KNOW, IT STILL NEEDS TO STIFFEN.
I'VE NEVER SEEN A CORN TORTILLA IN MY LIFE IN IRELAND.
BUT MY PLAN FOR THE CORN TORTILLAS
IS THEY NEED TO BE CRISP.
GET ON THE OIL VERY-- VERY EARLY ON,
THEN HAVE CINNAMON AND SUGAR READY
SO THEY'RE ALMOST LIKE A DONUT.
(smacks lips) MMM.
CHEF STEPHEN REALLY HAS TO BRING IT HOME HERE.
HE KINDA HAS TO MAKE UP FOR SOME MISTAKES.
THIS IS A BATTLE THAT'S REALLY INTERESTING.
(Ted) WELL, I'M SURE OLIVIER WOULD LOVE TO, UH,
COME HOME TO DRAW A PAYCHECK THIS MONTH.
IMAGINE THE DEDICATION OF A CHEF TO HIS STAFF
WHEN BUSINESS GOES DOWN, JUST STOPS DRAWING A SALARY
SO HE CAN AFFORD TO PAY THEM.
(Olivier) I'M VERY FAMILIAR WITH BLACKBERRIES.
I'M GONNA COOK THEM IN WINE. IT'S A VERY GOOD COMBINATION.
EVERYTHING BLENDS INTO EACH OTHER.
AND A LITTLE BIT OF SUGAR TO KEEP IT TART.
15 MINUTES LEFT ON THE CLOCK, CHEFS. HALFWAY DONE.
THE BLACKBERRIES, I'M ACTUALLY INCORPORATING INTO A SAUCE.
I'M GONNA MAKE A BLACKBERRY COULIS
WITH THE COCOA NIBS,
AND THEN I'M GONNA POACH MORE BLACKBERRIES
IN THE ACTUAL SAUCE.
AND THEN YOU'VE GOT THE WHOLE, FRESH, VIBRANT, BEAUTIFUL,
GLISTENING BLACKBERRIES.
(Olivier) I STILL HAVE THOSE TORTILLA SHELLS.
WHAT I'M GONNA DO IS AN APRICOT TORTILLA NAPOLEON--
APRICOT JAM TO CREATE A CARAMELIZATION.
I DOCTOR IT IN A LITTLE BUTTER, OF COURSE.
(Ted laughs) I MEAN,
LEAVE IT TO A FRENCH CHEF TO FIGURE OUT A WAY
TO PUT BUTTER ON A TORTILLA.
BUTTER IS WONDERFUL.
THE TASTE OF BUTTER CHANGES AS IT COOKS.
BUTTER IS MAGICAL.
TEN MINUTES ON THE CLOCK, CHEFS.
(Stephen) GROWING UP IN IRELAND, GINGER WAS, YOU KNOW...
I MEAN, CHINESE RESTAURANTS DIDN'T COME TO IRELAND
TILL 25 YEARS AGO.
I'M GONNA USE GINGER TWICE IN THE DISH--
ONE IS TO INCORPORATE IT INTO THE SAUCE,
BUT THEN I'M THINKING, YOU KNOW, I WANT TO CANDY IT.
WHO DOESN'T LIKE CANDIED GINGER? I NEED TO GET IT POACHING
IN SUGAR AND WATER IN A STOCK SYRUP.
I CHECK ON MY TORTILLAS,
AND THEY DIDN'T DO THE THING THEY WERE SUPPOSED TO DO.
SO HERE I AM AGAIN WITH MY TORTILLA SHELL.
I HAVE TO DO SOMETHING ELSE.
YOU THINK YOU HAVE PASTRY EXPERIENCE. YOU'RE HOME FREE.
BUT YOU NEVER KNOW WHAT'S GONNA HAPPEN IN THOSE 30 MINUTES.
FIVE MINUTES ON THE CLOCK, CHEFS.
(Stephen) THE SPONGE IS IN THE OVEN.
IT TAKES A LOT OF WATCHING. THERE'S LITERALLY 60 SECONDS
BETWEEN PERFECTION AND BURNED.
IT MAKES ME NERVOUS.
(Olivier) I CARAMELIZE MY TORTILLAS IN A PAN.
SO NOW I NEED THEM TO GET COOLER,
BECAUSE IF THE TORTILLAS ARE HOT,
THEN MY MOUSSE WILL, UH, FALL APART.
BUT, YOU KNOW, THE CLOCK IS TICKING,
SO I PUT MY PURéE OF BLACKBERRY ON THE BOTTOM OF THE PLATE.
CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
(Stephen) I SEE OLIVIER HAS PLATED.
I'M FEELING THE PRESSURE.
THE CANDIED GINGER-- IT'S NOT AS CANDIED AS I WANT,
SO INTO THE OIL AND THEN BACK IN THE SUGAR.
THE CLOCK IS TICKING.
(Olivier) I PUT MY GINGER-COCOA MOUSSE,
AND THEN I PUT THE TORTILLA SHELL ON IT.
CHEFS, ONE MINUTE TO GO.
OH, MY GOD, ONE MINUTE, GUYS-- HERE WE ARE.
(Amanda) I'M HOPING THAT STEPHEN PUTS EVERYTHING ON THE PLATE
IN THE NEXT 20 SECONDS.
OTHERWISE, WE CANNOT JUDGE WHAT HE'S MADE.
THIS IS STARTING TO MAKE ME A LITTLE NERVOUS NOW.
(Ted) AND TEN,
NINE, EIGHT,
SEVEN, SIX,
FIVE, FOUR,
THREE, TWO,
ONE. TIME'S UP.
PLEASE STEP BACK.
STEPHEN DID A GREAT-LOOKING DISH,
AND HIS DESSERT LOOKED BETTER THAN MINE.
♪♪
♪♪
FOR THE THIRD AND FINAL ROUND OF THIS COMPETITION,
YOU WERE GIVEN COCOA NIBS, BLACKBERRIES,
CORN TORTILLAS, AND GINGER TO MAKE A DELICIOUS DESSERT.
CHEF OLIVIER.
WHAT I'VE PREPARED FOR YOU
IS APRICOT CARAMELIZED TORTILLAS NAPOLEON
WITH A BIT OF CHOCOLATE AND GINGER MOUSSE
AND A RED WINE BLACKBERRY SAUCE.
(Aarón) I LIKE THE FLAVOR THAT YOU ACHIEVED
WITH THE MOUSSE AND THE SAUCE.
THE SAUCE IS VERY SILKY AND SMOOTH.
(Geoffrey) I THINK THAT THE MOUSSE
IS MUCH TOO CLOSE IN TEXTURE TO THE SAUCE.
THEY READ LIKE TWO SAUCES,
VERSUS A MOUSSE ON TOP OF A SAUCE.
THEY'RE DELICIOUS, BUT THE CHOCOLATE MOUSSE
SHOULD HAVE BEEN HEAVIER AND THICKER.
IT'S A TEXTURAL ISSUE FOR ME.
I DID STRUGGLE A LITTLE WITH THE TORTILLA
JUST TO KIND OF CUT IT AND GET MYSELF A BITE,
BECAUSE IT WAS A LITTLE BIT TOUGH.
I MEAN, RARELY DO I USE A KNIFE AND A FORK FOR DESSERT.
OKAY. CHEF OLIVIER, THANK YOU.
AND LAST DESSERT-- CHEF STEPHEN.
WHAT YOU HAVE HERE IS A GéNOISE SPONGE
WITH BITTER CHOCOLATE-POACHED BLACKBERRIES
AND CINNAMON TORTILLAS.
LET ME CONGRATULATE YOU FOR MAKING A CAKE,
WHICH WE SEE RARELY HERE. THAT'S A RISKY MOVE.
AND A SUCCESSFUL ONE, I MIGHT ADD.
I THINK YOU DID A GREAT JOB WITH THE GéNOISE,
AND THE TORTILLAS ARE AWESOME.
IT GIVES TEXTURE. IT GIVES CRUNCH.
AND IT'S DESPERATELY NEEDED HERE,
'CAUSE IF NOT, EVERYTHING WOULD BE SOFT TEXTURES.
THIS IS A VERY GOOD DESSERT
AND ALSO NOT SWEET, WHICH I LIKE,
BUT I THINK THE GéNOISE IS A BIT DRY.
THE CANDIED GINGER-- YOU DIDN'T SHAKE IT OFF A LOT,
SO IT HAD BIG CLUSTERS OF SUGAR.
(Amanda) AN AMBITIOUS THING TO DO IN A SHORT AMOUNT OF TIME,
TO MAKE A CANDIED GINGER PROPERLY.
I FELT AFTER THE FIRST COURSE,
THAT I WAS GIVEN A SECOND CHANCE,
AND I WAS REALLY GOING FOR IT.
AND HAVE YOU SAVED
THE CULINARY REPUTATION OF IRELAND?
(chuckles)
I'M FEELING GOOD.
I'VE DONE MYSELF PROUD TODAY.
CHEF OLIVIER, IS FRANCE STILL SUPREME?
THE CONTEST IS TO PUT ALL THESE INGREDIENTS
IN THE BASKET ON THE PLATE.
I DON'T THINK MY OPPONENT DID THAT
THROUGHOUT THE COMPETITION.
OKAY, THANK YOU, CHEF.
THE JUDGES WILL CONSIDER ALL THREE OF YOUR COURSES
AS THEY SELECT THE "CHOPPED" CHAMPION.
AS FAR AS WINNING DISHES, UH, YOU HAD ONE OR TWO.
I HAD ONE, MAYBE TWO.
(Stephen) WHAT ARE YOU NERVOUS ABOUT RIGHT NOW?
YOU MIGHT HAVE A SLIGHT ADVANTAGE
BECAUSE THE DESSERT LOOKED REALLY GOOD.
IF THE JUDGES JUST JUDGE ON DESSERT,
I THINK STEPHEN WILL WIN.
OLIVIER--HE GOT THE CONSISTENCY OF THE MOUSSE
WAY TOO SOFT. IT WAS LIKE A SAUCE.
AND THE TORTILLA
WAS A CROSS BETWEEN CHEWY AND SOFT,
WHICH WAS NOT GOOD.
THE MOUSSE SHOULD HAVE BEEN PERFECT,
BUT HE'S PROBABLY NEVER, EVER WORKED WITH TORTILLA.
BUT STEPHEN DID A GREAT JOB WITH HIS,
FRYING THEM WITH CINNAMON SUGAR AND A LITTLE GINGER IN THERE--
WONDERFUL.
AND THEN HE MADE CRYSTALLIZED GINGER.
AND STEPHEN MADE A GéNOISE AND A MOUSSE.
AND HE USED THE BERRIES. HE POACHED THEM. HOW SMART.
BUT AS FAR AS A COMPLETE MEAL, YOU HAD A VERY NICE LIVER DISH
OUT OF OLIVIER THAT WAS PRETTY MUCH WITHOUT FLAW.
CHEF OLIVIER-- IN HIS APPETIZER ROUND,
HE MADE THAT WONDERFUL GASTRIQUE.
I THOUGHT THAT CHEF STEPHEN
DID A GREAT JOB IN PICKLING HIS PAPAYA.
HE MADE THIS INCREDIBLE LEMON-GORGONZOLA SAUCE.
IT WAS REALLY GOOD.
I THOUGHT HE MADE AN EGREGIOUS ERROR
WITH THE--THE FACT THAT I DIDN'T GET ANY LIVER.
AND YOUR LIVER WAS OVERCOOKED. AND MINE WAS MEDIUM-RARE.
MINE WAS OVERCOOKED.
SECOND COURSE-- I THOUGHT THAT STEPHEN--
HE HAD GREAT FLAVORS, BUT HE DID STUMBLE WITH THE CUTTLEFISH.
IT WAS SORT OF, UM, A BIT PONDEROUS
AND BIG AND, LIKE, CLUNKY AND HARD TO EAT FOR ME.
THE FACT THAT HE WAS ABLE TO GRILL THE CUTTLEFISH--
THAT CHARRED FLAVOR IS SO WELCOMING.
I THINK CHEF STEPHEN FELL SHORT ON HIS POLENTA.
THAT DENSE, DENSE POLENTA WAS ROUGH.
I COULD'VE EASILY FINISHED UP OLIVIER'S ENTRéE.
OLIVIER HAD REALLY GREAT FLAVORS,
AND HIS CUTTLEFISH WAS A PERFECT EXECUTION
OF CUTTLEFISH AND THE PUFF PASTRY.
OLIVIER DID EVERYTHING TECHNICALLY CORRECT.
THE PUFF PASTRY WAS GORGEOUS. IT WAS GOLDEN.
YOU COULD SEE ALL THE LAYERS,
AND YOU REALLY GOT THE HERBACEOUS-NESS
OF THAT EPAZOTE.
WE'RE TALKING REALLY ABOUT CHEF OLIVIER HITTING
A HOME RUN WITH HIS APPETIZER, WHICH WE ALL AGREE.
MM-HMM.
HIS ENTRéE WAS GOOD, BETTER THAN STEPHEN'S.
AND THEN HE HAD A POOR DESSERT.
AND CHEF OLIVIER HAS THIS UNBELIEVABLE PASTRY TRAINING,
AND THAT'S WHERE HE FALTERED.
I'M LEANING ONE WAY RIGHT NOW ALREADY IN MY MIND.
IT'S GONNA BE HARD IF I DON'T WIN
BECAUSE I-I REALLY DID PUT BLOOD, SWEAT, AND TEARS
INTO THE COURSES.
I SHOWED THAT THE IRISHMAN CAN COOK.
(Olivier) I REALLY WANT TO WIN.
I NEED THIS MONEY, AND I NEED TO STAY, UH, IN BUSINESS.
STANDING HERE, WAITING TO SEE IF MY DISH
IS UNDER THE CLOCHE IS THE WORST.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF STEPHEN, YOU'VE BEEN CHOPPED.
JUDGES.
STEPHEN, AFTER STUMBLING BADLY IN THE FIRST COURSE,
YOU MADE A TREMENDOUS COMEBACK FOR THE ENTRéE
AND A REALLY EXCEPTIONAL DESSERT.
YOU DID IRELAND PROUD TODAY,
AND THAT'S SOMETHING THAT YOU CAN TAKE HOME.
BUT UNFORTUNATELY, WE HAD TO CHOOSE
CHEF OLIVIER OVER YOU.
THANK YOU.
CHEERS. THANKS.
THANK YOU.
(Stephen) I THINK I REPRESENTED IRELAND VERY WELL TODAY,
I'D SAY, EXCEPT FOR THAT ONE PIECE OF LIVER.
I'LL KEEP ON PUSHING, AND I'LL KEEP ON REACHING FOR THE STARS.
AND THAT MEANS, CHEF OLIVIER,
THAT YOU ARE THE "CHOPPED" CHAMPION.
YOUR HARD WORK HAS PAID OFF,
AND YOU MAY HAVE HEARD ALSO THAT THIS TITLE COMES
WITH A PRIZE OF $10,000.
THANK YOU VERY MUCH.
THE MONEY, YOU KNOW, I KNOW WHERE IT'S GONNA GO.
WE WANTED TO KEEP OUR EMPLOYEES AT THE RESTAURANT
AND TO STAY IN BUSINESS,
'CAUSE AS YOU KNOW, IT'S VERY, VERY DIFFICULT.
(Amanda) THAT'S COOL.
(Aarón) GREAT JOB TODAY.
THANK YOU. THANK YOU.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.