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(Ted Allen) FOUR CHEFS...
THREE COURSES... ONLY ONE CHANCE TO WIN.
WHOA.
THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL
FROM THE MYSTERY ITEMS HIDDEN IN THESE BASKETS...
I DON'T KNOW WHAT TO DO WITH IT.
BEFORE TIME RUNS OUT.
(Ted) TIME'S UP.
OUR DISTINGUISHED PANEL OF CHEFS WILL CRITIQUE THEIR WORK.
IT'S LIKE "GHOSTBUSTERS" STUFF.
I LIKE IT.
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?
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
FOUR COMPETITORS THINK
THEY HAVE WHAT IT TAKES TO BE THE "CHOPPED" CHAMPION.
LET'S MEET 'EM. FIRST UP, CHEF DAVE WARD.
(Dave) I'M EXECUTIVE CHEF
FOR THOMAS PRETI CATERING, LONG ISLAND CITY, NEW YORK.
CATERING'S A CHALLENGE BECAUSE EVERY NIGHT'S DIFFERENT.
YOU'RE IN A DIFFERENT SPACE
AND WORKING WITH DIFFERENT MENUS. IT KEEPS ME ON MY TOES.
COME ON. LET'S GO.
THE COOKING STYLE THAT I HAVE IS ECLECTIC AND REFLECTS MY ROOTS.
WHEN I WAS YOUNGER, WE HAD A BAR IN IRELAND.
THE IDEA OF HAVING FOOD IN A BAR WAS SACK OF POTATO CHIPS,
BUT MY MOTHER WANTED TO BRING IT UP A NOTCH,
AND I GOT TO HELP HER.
STEREOTYPE OF BRITISH AND IRISH FOOD--
SIX-PACK AND A BAKED POTATO-- I'VE HEARD ALL OF THAT CRAP,
AND I'M HERE TO REDRESS THE WHOLE THING.
I'M ON A MISSION TO WIN AND BEAT EVERYBODY'S (bleep).
NEXT--CHEF ELISE KORNACK.
I'M ONE OF TWO SOUS CHEFS HERE AT RESTAURANT AQUAVIT
IN MIDTOWN MANHATTAN.
WE'RE COOKING PRIMARILY SCANDINAVIAN CUISINE.
I'M PERFECTIONIST WHEN IT COMES TO COOKING AND PLATING,
AND THAT'S GOOD BECAUSE THE CHEF I WORK FOR IS CONSTANTLY
PUSHING EVERYBODY TO PUT OUT AESTHETICALLY BEAUTIFUL DISHES.
(Elise) THAT'S IT.
I FIND A LOT OF BALANCE IN MY LIFE WITH MY GIRLFRIEND.
I'M A HOPELESS ROMANTIC,
AND I DON'T THINK YOU CAN MAKE IT IN THIS INDUSTRY
UNLESS YOU HAVE LOVE AND SUPPORT,
AND I THINK THAT WINNING "CHOPPED" WOULD BE VALIDATION
THAT ALL THE TIME I'VE PUT IN AT WORK IS WORTH SOMETHING.
(Ted) AND THEN CHEF JOHNNY McLAUGHLIN.
I'M A CHEF AND ALSO THE OWNER OF HEARTBREAKING DAWNS,
AN ARTISAN HOT SAUCE AND FIERY FOODS COMPANY.
I LIKE HEAT IN EVERYTHING,
AND I'M KIND OF OBSESSED WITH A LOVE FOR FIERY FOODS.
WOULD YOU LIKE TO TRY THE CHILI?
IT'S REALLY GOOD.
I WAS AN ARTIST AND A PAINTER AND A WRITER,
BUT I FOUND FOR ME THAT FOOD IS THE ULTIMATE MEDIUM.
I CALL MY STYLE OF COOKING, "RECKLESS FUSION."
I OVERLAP FLAVORS, OVERLAP CULTURES,
TO JUST BRING TO LIFE A FINAL DISH.
I AM ABSOLUTELY GOING TO WIN THIS COMPETITION.
FINALLY--CHEF DAVID NICHOLS.
I'M THE EXECUTIVE SOUS CHEF FOR LANDMARC
AT THE TIME WARNER CENTER IN NEW YORK.
I GREW UP IN CENTRAL WASHINGTON, SMALL TOWN, FARMING COMMUNITY,
WITH LOT OF LIVESTOCK-- CHICKENS, GOATS.
(bleats)
THAT'S WHERE I GOT A LOT OF MY INSPIRATION AS FAR AS
COOKING WITH HEALTHY FOODS AND FRESH INGREDIENTS.
I LOVE THE CAMARADERIE IN THE KITCHEN.
LARGE OCTOPUS.
YOU GOTTA HAVE EVERYBODY WORKING TOGETHER,
EVERYONE HELPING OUT EACH OTHER.
WINNING "CHOPPED" WOULD JUST BE SIMPLY AMAZING.
I WANT TO SHOW MY FAMILY
THAT ALL OF MY HARD WORK HAS PAID OFF.
I HAVEN'T SEEN 'EM IN YEARS,
SO I WOULD FLY BACK HOME AND JUST COOK 'EM A HUGE MEAL.
THERE ARE THREE ROUNDS-- APPETIZER, ENTRÉE, AND DESSERT.
EACH COURSE 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 PRESENTATION, TASTE, AND ALSO CREATIVITY.
IF YOUR DISH DOESN'T CUT IT, YOU WILL BE CHOPPED.
CHEFS, PLEASE OPEN YOUR BASKETS FOR THE APPETIZER ROUND.
AND WE'VE GOT...
AND...
(Johnny) I HOPE THIS ISN'T SOME WEIRD TYPE OF CURED FISH.
SOMETHING I'M COMPLETELY UNFAMILIAR WITH.
YOU HAVE 20 MINUTES ON THE CLOCK, STARTING NOW.
(Johnny) FIRST THING I DO IS CUT INTO THE GUANCIALE
AND SEE THE INSIDE.
I'M SUPER RELIEVED IT'S A CURED PORK.
I'M GONNA SEAR THAT OFF, GET SOME OF THOSE FAT JUICES,
USE A BERRY SAUCE TO ENHANCE THAT,
AND LET IT RIDE ON TOP OF THE BLINIS.
FOOD FOR ME HAS BECOME THE ULTIMATE MEDIUM
WHERE I CAN UTILIZE COLOR, TEXTURE, FLAVOR,
AND YOU GET TO SHARE THAT CREATIVE JOURNEY WITH OTHERS
BECAUSE THE MINUTE THEY TRY IT,
YOU KNOW IMMEDIATELY WHAT THEY'RE THINKING.
(Dave) I'M REALLY PROUD TO CARRY THE BANNER FOR CATERERS
AND THE POOR, BELEAGUERED IRISH CHEFS OUT THERE.
I HAVE SOMETHING HERE THAT COULD RESEMBLE A BALTIC DISH.
THE BLUEBERRY WOULD BE CONSIDERED A NORTHERN BERRY TYPE
AND, UH, BLINIS, OF COURSE, ARE OF RUSSIAN ORIGIN,
AND THE WASABI ROOT APPEARS TO ME LIKE A PIECE OF HORSERADISH.
SO I MAKE A GASTRIQUE OUT OF THAT
WITH SOME BROWN SUGAR AND CHAMPAGNE VINEGAR.
20 MINUTES TO COOK AN APPETIZER. IT'S GONNA BE VERY TOUGH TO DO.
MY HEART'S RACING--VERY NERVOUS.
I DEFINITELY KNOW
THAT THE GUANCIALE WOULD BE GREAT IN A SALAD.
I'M CRISPING IT UP ALMOST LIKE A BACON LARDOON.
I OPEN UP THE FRIDGE AND SEE FRISÉE AND RADICCHIO,
TWO KIND OF GREENS THAT WOULD HOLD UP WELL IN THE WARM SALAD.
IT IS A LITTLE DIFFICULT
MOVING FROM, LIKE, A SMALL TOWN TO A TOWN OF MILLIONS OF PEOPLE,
BUT STEPPING OUT OF THAT COMFORT ZONE THAT I HAD
WAS DEFINITELY, LIKE, THE RIGHT MOVE FOR MY CAREER.
(Elise) WHEN I OPEN THE BASKET, I SEE WASABI ROOT
AND I IMMEDIATELY THINK, HORSERADISH.
THEY HAVE A LOT OF SIMILARITIES,
AND RIGHT NOW I'M COOKING WITH A LOT OF HORSERADISH
AT MY RESTAURANT, SO IT'S A NICE GIFT.
GUANCIALE? THIS IS A BIG HUNK OF DELICIOUS MEAT.
I'M GONNA MAKE A SALAD WITH CUCUMBER AND BOILED POTATOES.
WHAT MAKES ME A GREAT CHEF IS MY WORK ETHIC
WHICH I WAS BROUGHT UP WITH HAVING.
I GET ALL MY STRENGTH FROM MY MOM.
SHE SHOWED ME THAT IT'S IMPORTANT FOR ME TO BE CONFIDENT
AND AS A WOMAN, YOU KNOW, YOU HAVE TO REALLY STAND BEHIND
YOUR TALENT, YOUR CREATIVITY, AND--AND OVERALL, JUST YOURSELF.
AND OUR JUDGES ARE... SCANDINAVIAN CUISINE EXPERT
AND NEW HARLEM RENAISSANCE V.I.P. MARCUS SAMUELSSON,
COOKBOOK AUTHOR
AND PASSIONATELY PRECISE MODERN CHEF GEOFFREY ZAKARIAN,
AND WITH RESTAURANTS AROUND THE COUNTRY
AND FANS AROUND THE WORLD, CHEF SCOTT CONANT.
GUANCIALE IS YOUR QUINTESSENTIAL CURED MEAT
WITH PEPPERCORNS AND ROSEMARY AND THINGS LIKE THAT.
(Dave) GUANCIALE NEEDS TO BE RENDERED.
I PUT IT IN A PAN AND THROW IT IN THE OVEN.
MY NEXT MOVE IS TO PULL OUT THE CREAM.
STOP BY THE SPICE RACK,
AND I PICK OUT SOME PINK PEPPERCORNS FOR MY GASTRIQUE.
I WANT TO WIN FOR MY PARENTS.
THEY FINALLY JUST RETIRED,
SO I'D LOVE TO GIVE THEM $10,000.
THAT WOULD MEAN THE WORLD TO ME.
AH, THIS IS FUN.
(David) BEING ON "CHOPPED" WILL KIND OF HELP ME
BE A LITTLE BIT MORE OUTGOING.
I'M THE SHY CHEF IN THE BACK,
DOESN'T WANT TO COME OUT AND SAY "HI" TO PEOPLE,
BUT I THINK PEOPLE WANT TO KNOW ABOUT YOUR DISHES
AND LEARN FROM YOU.
ALL RIGHT, CHEFS. 10 MINUTES TO GO.
THE FRUIT AND THE SWEETNESS OF THE BERRY FOUNDATION
IS GONNA WORK WELL WITH THE PUNGENCY
THAT THE FRESH WASABI'S GONNA BRING ACROSS,
AND THEN THOSE SUBTLE NOTES OF SOME GUAJILLO CHILI,
IT'S JUST GONNA BE ENOUGH TO BRING THAT SAUCE TO LIFE.
I WANT TO HAVE DIFFERENT LEVELS OF FLAVOR,
(whirring)
PEOPLE THINK WASABI'S HOT AND IT GOES UP YOUR NOSE,
WHEN THAT'S THE FAKE STUFF.
(smacking lips)
I GREW UP IN NEW ENGLAND, PICKING WILD BLUEBERRIES,
SO I KNOW A MILLION THINGS TO DO WITH BLUEBERRIES.
I LOVE PICKLING.
THE BLUEBERRIES ARE A GREAT INGREDIENT TO DO THAT WITH.
(Elise) BEHIND YOU.
5 MINUTES LEFT ON THE CLOCK, CHEFS.
MY GUANCIALE IS PRETTY MUCH SEARED UP TO WHERE I WANT IT,
AND I THINK RIGHT NOW I'M READY TO START PLATING MY DISH.
I'M WATCHING JOHNNY.
HE LOOKS LIKE HE'S DONE. HE'S LOOKING AROUND.
I'M DONE EARLY, THERE HAS TO BE SOMETHING THAT I OVERLOOKED,
AND THE FIRST THING I SEE
IS THAT I DIDN'T DO ANYTHING TO THE BLINIS AT ALL.
I'M WORRIED ABOUT
NOT USING THE BLINIS TO THE FULLEST POTENTIAL.
(clock ticking)
BEHIND YOU.
(sizzling)
FOR THESE LAST MINUTES, I'M TRYING TO THINK OF
IF THERE'S SOMETHING I COULD ADD WITHOUT OVERKILLING THE DISH.
I START LOOKING AT WHAT EVERYBODY ELSE DID.
I SEE DAVE DOING SOMETHING SIMILAR TO THE DIRECTION I TOOK,
AND HOPEFULLY, MINE'S JUST A LITTLE BIT BETTER THAN HIS.
I LIKE TO KEEP MY DISHES SIMPLE AND IDENTIFIABLE.
I THINK THE BLUEBERRIES BEG TO BE SLICED OPEN BECAUSE
NOBODY EVER SEES BLUEBERRIES SLICED OPEN AS A GARNISH.
THE BLINI--YOU CAN TRANSFORM IT,
BUT YOU STILL SHOULD KNOW WHAT IT IS AT THE END OF THE DAY,
SO I STUCK WITH RECONSTITUTING IT WITH GASTRIQUE AND THE PORK.
(Elise) I SEE BOTH DAVE AND JOHNNY
USING THE BLINI AS A FOUNDATION FOR THEIR DISH,
AND I THINK THAT'S AN EXTREME COP-OUT.
AS FAR AS USING BLUEBERRY AS A GARNISH, YOU CAN'T WIN $10,000
USING ONE OF THE MAIN INGREDIENTS AS A GARNISH.
THIS IS, LIKE, THE FIRST TIME IN A LONG TIME
THAT I'VE GOTTEN TO COOK MY OWN FOOD.
BEING A SOUS CHEF,
YOU'RE USUALLY TRYING TO CREATE SOMEBODY ELSE'S VISION.
I KNEW THE BLUEBERRIES WOULD MAKE A GOOD VINAIGRETTE,
ESPECIALLY WITH THE GUANCIALE RENDERED FAT.
I WANT TO WIN VERY BADLY. LOVE TO GO BACK HOME,
SPEND TIME WITH MY FAMILY AND ALL BE TOGETHER AGAIN.
I HAVE A LITTLE PROBLEM WITH WHAT HE JUST DID.
HE PUT THE BLUEBERRY ON TOP, SO NOW HIS BEAUTIFUL FRISÉE--
IT LOOKS LIKE A CAR WRECK.
DR. SEUSS SALAD IS WHAT WE HAVE HERE.
(laughs)
(Elise) IF THE BLINIS DON'T GET CRISPY,
IT'LL REALLY DESTROY THE CONCEPT OF THE DISH,
BECAUSE THE TEXTURE WAS CRUCIAL.
(Ted) 30 SECONDS LEFT, CHEFS.
(Dave) GOT TO SAUCE IT AND PIT IT WITH CHIVES.
THE CLOCK'S TICKING DOWN.
AND 5, 4, 3...
2, 1...
TIME'S UP. PLEASE STEP BACK.
(Elise) I THINK THIS DISH
IS THE BEST DISH THAT I'VE MADE IN A LONG TIME.
ALL THE FLAVORS DANCE REALLY WELL TOGETHER.
I ALWAYS GIVE THE CHEFS A HARD TIME AT WORK
WHEN THEY DON'T CLEAN THE PLATES.
I COMMITTED THAT ONE GRIEVOUS SIN OF NOT DOING THAT.
CHEFS, THIS IS THE CHOPPING BLOCK.
YOU WERE GIVEN WASABI ROOT,
GUANCIALE,
BLUEBERRIES,
AND COCKTAIL BLINI.
CHEF DAVE.
UM, THE DISH I PREPARED FOR THE JUDGES TODAY
IS A BALTIC BACON BLINI BLUEBERRY APPETIZER.
IT'S VERY WELL SEASONED.
I'M GETTING A NICE, SMOKY FLAVOR FROM THE GUANCIALE.
IF I WOULD HAVE THIS AT A PARTY AS AN APPETIZER,
IT'S A YUMMY DISH, IT'S GOOD,
BUT THERE'S ACTUALLY FOUR INGREDIENTS,
AND THREE OF THEM, YOU DIDN'T TRANSFORM,
AND THAT'S A LITTLE BIT TROUBLING FOR ME.
I WOULD HAVE LIKED A BIT MORE EFFORT WITH THE BLUEBERRIES.
I THINK JUST CUTTING THEM IS--
BLUEBERRIES ARE NEVER USUALLY CUT OPEN,
SO I THOUGHT IT WOULD BE A LITTLE DIFFERENT
FOR A GARNISH.
I THINK THE INTENTION'S VALID, BUT I THINK YOU HAVE BEEN ABLE
TO ACHIEVE SOMETHING THAT WAS A LITTLE BIT INSPIRED.
OKAY.
IF YOU WIN HERE TODAY, WHAT ARE YOU GONNA DO WITH THE MONEY?
MY PARENTS JUST RETIRED ON A GOVERNMENT, UH, PENSION
IN IRELAND, SO THEY'RE GONNA NEED SOME OF THAT.
(Ted) NEXT--CHEF ELISE.
COULD YOU PLEASE TELL THE JUDGES THE NAME OF YOUR DISH?
UH, IT'S LIKE A BLUEBERRY AND HERB SALAD
WITH GUANCIALE AND, UH, WASABI ROOT.
YOU CLEARLY UNDERSTAND FLAVOR AND TEXTURE BEAUTIFULLY.
AND THE WASABI AND THE CREAM-- VERY SMART AND PUT ON THE BOTTOM
SO YOU JUST GET IT AT THE END, BUT I YEARN FOR MORE GUANCIALE.
I DIDN'T WANT TO START THE MEAL WITH SOMETHING REALLY SALTY,
REALLY CURED, UH, REALLY AGGRESSIVE,
AS THE PRIMARY COMPONENT TO THE DISH,
AND TO ME, SOMETHING LIKE A POTATO AND A CUCUMBER--
IT'S REFRESHING, IT GETS YOUR PALATE GOING, UM,
BECAUSE IT CAN TAKE ON INGREDIENTS REALLY WELL,
THINGS THAT ARE ACIDIC
LIKE THE VINEGAR AND LIKE THE HORSERADISH.
BUT THERE'S A MAIN STAR INGREDIENTS.
NEITHER ONE IS CUCUMBER, POTATO.
THEY ALL MADE IT ON THE PLATE, SO...
NEXT--CHEF JOHNNY.
UH, THE TITLE OF THIS DISH IS GUANCIALE BLUE.
WHEN I SAW BLUEBERRY AND WASABI,
I WANTED TO DO A BERRY SAUCE, NOTES OF WASABI,
AND THEN USE A LITTLE GUAJILLO CHILI
TO GIVE IT A LITTLE BIT OF SPICE.
(Marcus) I THINK IT'S INTERESTING
THAT YOU AND DAVE DID A VERY SIMILAR DISH.
I THINK ONE OF THE THINGS THAT YOU SUCCESSFULLY DID
ON THIS DISH, THOUGH, WAS TO WORK IN THAT SAUCE
WITH THE BLUEBERRIES AND WITH THE WASABI.
BUT I HAVE TO SAY THAT THESE BLINI,
JUST TOASTED, AND NOTHING DONE TO 'EM--
IT LEAVES A LOT TO BE DESIRED ON THIS PLATE.
THERE ARE GOOD FLAVORS HERE, BUT WE WANT CREATIVITY.
WE WANT TO SEE YOU
TAKE EVERY ONE OF THESE THINGS AND REANIMATE THEM.
IF YOU GO TO THE NEXT ROUND,
YOU HAVE TO MAKE SURE THAT YOU UTILIZE YOUR TIME FOR VALUE.
I WOULD AGREE WITH THAT,
BEING THIS, LIKE, IS KIND OF THE LEARNING CURVE ROUND,
I WANTED TO KEEP IT SIMPLE AND I WANTED TO BE QUICK.
NOW WE TURN TO CHEF DAVID.
SO TODAY I HAVE FOR YOU A CRISPY GUANCIALE SALAD
WITH GARLIC BLINI CROUTONS
AND A WASABI BLUEBERRY VINAIGRETTE.
I THINK THAT IT'S MY FAVORITE PREPARATION OF THE GUANCIALE.
BECAUSE THE SKIN IS SLIGHTLY CRISPY, THE PORK-NESS COMES OUT.
IT'S FLAVOR-FORWARD, THE VINAIGRETTE,
THE WAY YOU WORKED IN THE FAT-- IT WAS VERY SMART, FOR FLAVOR.
I THINK THE RADICCHIO WAS A GREAT CHOICE,
THE FRISÉE A LESS-GREAT CHOICE.
I SAW YOU POUR THAT HOT VINAIGRETTE OVER THE TOP.
I THINK YOU END UP WITH-- THE FRISÉE LIKE THAT IS JUST,
IT'S REALLY OVERLY WILTED.
ALL RIGHT. THANK YOU, CHEFS.
YEAH.
GET CRITIQUED?
WHEN DO WE GET CRITIQUED? I THINK JOHNNY AND I ARE--
ONE OF US IS GONNA END UP GETTING CHOPPED.
(David) UNFORTUNATELY, SOMEONE WILL.
YEAH.
NOT ME. NOT GOING HOME THE FIRST ROUND.
THAT'S THE ONLY THING I CARE ABOUT.
OKAY, LET'S START WITH THE GOOD STUFF.
WHAT WERE THE BEST PARTS OF THOSE APPETIZERS?
I THINK THAT ELISE'S PRESENTATION
AND HER INCREDIBLE INVENTIVENESS--I LOVED THAT,
BUT SHE ACTUALLY WALKED AWAY
FROM THE OPPORTUNITY OF HIGHLIGHTING THE GUANCIALE,
WHILE DAVID REALLY DIDN'T SHY AWAY FROM THE GUANCIALE.
(Geoffrey) DAVID'S GUANCIALE, FOR ME,
WAS THE BEST PREPARATION OF GUANCIALE.
HIS SALAD WAS A BIT MUDDY, RIGHT?
EVERYTHING SORT OF, LIKE, GOT WEIGHED DOWN.
AND, UM, WHAT JOHNNY DID WAS REALLY NICE, WITH THAT SAUCE.
YOU SAW SORT OF WHAT HE'S COOKING RIGHT NOW--
POWERFUL SAUCES, NICE BITES.
BUT THE REST OF IT, HE, LIKE, PHONED IN.
I MEAN, HE JUST MADE A MARMALADE, PUT CHILI IN IT,
AND THEN HE DIDN'T DO ANYTHING TO THE BLINIS.
(Marcus) BUT YOU ALSO HAVE DAVE
WITH UNINSPIRED BLINIS LIKE THAT.
I MEAN, AT LEAST DO SOMETHING WITH IT.
TRANSFORM IT TO SOMETHING ELSE.
BUT I REALLY LIKED HIS PRESENTATION.
HE HAS A CATERING BACKGROUND.
HE'S LOOKING FOR THAT PERFECT BITE
IN EVERY SINGLE HORS D'OEUVRE THAT'S PASSED AROUND.
AND END OF THE DAY, WE'RE LOOKING FOR TRANSFORMATION,
WE'RE LOOKING FOR TASTE, WE'RE LOOKING FOR INSPIRED FOOD.
SO ARE YOU NEARING A DECISION?
WE HAVE ONE.
OKAY.
(Dave) I THINK RIGHT NOW EITHER JOHNNY OR I COULD GET CHOPPED.
I THINK THAT I DID THE BEST I COULD
IN INTERPRETING THE PRODUCTS.
(Johnny) AS FAR AS WHO GETS CHOPPED,
I DON'T WANT TO GUESS, 'CAUSE I DON'T WANT TO JINX MYSELF,
BUT TO GET 10 GRAND
TO PUT TOWARDS GETTING OUR PRODUCTS OUT THERE,
WE COULD GO A LOT OF PLACES WITH THAT.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF DAVE, YOU'VE BEEN CHOPPED.
JUDGES?
DAVE, ALTHOUGH THERE WERE SOME REALLY GOOD FLAVORS
ON YOUR DISH TODAY, THEY COULDN'T MAKE UP
FOR THE FACT THAT THERE ARE JUST SO MANY ERRORS.
BLINIS WERE REALLY NOT REPROCESSED
OR TURNED INTO ANYTHING OTHER THAN JUST A BLINI,
AS WELL AS THE BLUEBERRIES, BOTH OF WHICH WERE BASKET ITEMS,
SO FOR THOSE REASONS, WE HAVE TO CHOP YOU TODAY.
THANK YOU.
THANK YOU.
THANKS FOR BEING WITH US. CHEERS.
I'M MORE DISAPPOINTED THAN I THOUGHT I WOULD BE.
FIRST, SECOND--
IT DOESN'T REALLY MATTER IF YOU DON'T WIN IT.
CHEF ELISE, CHEF JOHNNY, CHEF DAVID,
PLEASE OPEN YOUR BASKETS FOR THE ENTRÉE ROUND.
AND WHAT HAVE WE GOT?
(Johnny) I'M A LITTLE ALARMED.
I DON'T KNOW WHAT THE CHICKEN STEAK IS.
YOU'LL HAVE 30 MINUTES FOR THIS ROUND, STARTING NOW.
(Ted) CHICKEN STEAK IS SORT OF
A NORTHEASTERN TERM FOR TOP BLADE BEEFSTEAK,
ALSO KNOWN AS A FLAT IRON STEAK. VERY TENDER CUT OF BEEF.
IT'S A GREAT PIECE OF MEAT
BECAUSE YOU CAN DO SO MUCH TO IT.
YOU CAN PUT MARINADES IN IT,
YOU CAN GRILL IT, YOU CAN JUST ROAST IT.
WHAT THEY HAVE TO DO TO THIS STEAK IS PROCESS IT
AND GET A FLAVOR PROFILE INTO IT.
(Johnny) FIRST THING I DO IS OPEN UP THE CHICKEN STEAK.
IT'S A NICE PIECE OF BEEF,
AND IT'S SOMETHING I'M GONNA BE ABLE TO WORK WITH.
I WANT TO GO SORT OF A CREOLE-STYLE GRAVY
WITH THE OTHER INGREDIENTS.
SMOTHER ANYTHING IN GRAVY, AND IT'S GONNA BE DELICIOUS.
AS LONG AS I'M STARTING OFF WITH THAT TRADITIONAL FOUNDATION,
I CAN ADD THE BLOODY MARY MIX FOR FLAVOR,
I CAN ADD THE CASHEWS FOR THE TEXTURE.
(sighs)
I SEE THIS TENDON THAT'S RUNNING THROUGH IT.
I'M GONNA HAVE TO GET THAT OUT OF THERE.
DAVID IS POUNDING HIS OUT.
THE POUNDING IS MAKING ME DOUBT
WHETHER I'M WORKING WITH THIS MEAT IN THE RIGHT FASHION.
(David) WITH THE CHICKEN STEAK,
I THOUGHT OF CHICKEN FRIED STEAK,
ESPECIALLY TO GO WITH THE CASHEWS.
BREAK THOSE UP AND BREAD THOSE
WITH A LITTLE BIT OF BREAD CRUMBS AND GARLIC.
THE NERVES HAVE STARTED TO SETTLE DOWN A LITTLE BIT.
THERE'S STILL A LONG ROAD AHEAD OF ME.
I'M STILL AGAINST TWO OTHER GREAT CHEFS.
(Elise) THE CHICKEN STEAK--
I'M GONNA TREAT THIS LIKE IT'S A TENDERLOIN OR A STRIP,
AND JUST GET A REALLY NICE SEAR AND BASTE IT WITH SOME BUTTER.
AND I'M GONNA MAKE SALAD
WITH TARRAGON, RICOTTA CHEESE, AND GREEN GRAPES.
I WANT TO WIN FOR MY GIRLFRIEND.
CHEFS PUT IN A LOT OF HOURS,
AND TO BE IN A RELATIONSHIP WITH SOMEBODY WHO'S WORKING THAT MUCH
TAKES A LOT OF UNDERSTANDING AND COMPASSION,
AND SHE HAS ALL THAT FOR ME,
AND I JUST WANT TO SHOW HER THAT IT'S MUTUAL.
BEHIND YOU.
I'VE DONE A DISH AT MY RESTAURANT BEFORE,
WITH, UH, ROASTED GRAPES AND A MEAT.
I TOAST UP SOME MUSTARD SEEDS, PUT THE GRAPES IN THE PAN,
THROW THEM IN THE OVEN AS THEY ROAST.
THESE CASHEWS-- THEY NEED TO SOFTEN UP,
SO I THROW 'EM IN WITH THE BUTTER
AND HOPE THAT THEY KIND OF SOFTEN UP
WITH THE REST OF THE ITEMS THAT ARE IN MY FOUNDATION.
BEHIND YOU.
I LOVE CANNELLINI BEANS WITH RED MEAT.
THEY HAVE A FATTY CREAMINESS THAT BODES WELL
TO SOMETHING THAT'S PRETTY LEAN, LIKE THIS CHICKEN STEAK.
(Ted) CHEFS, YOU HAVE 20 MINUTES LEFT ON THE CLOCK.
(David) TASTE THE BLOODY MARY MIX.
HAS A LOT--SO MANY FLAVORS, LIKE, THE CELERY SALT IN THERE.
I REDUCE THAT.
IT GOES THROUGH MY MIND THAT I'M MAKING THIS SOUR CREAM SAUCE
NEXT TO JOHNNY, WHO HAS A HOT SAUCE COMPANY,
BUT I WANTED TO WIN 10 GRAND AND SHOW PEOPLE WHAT I CAN DO.
(Marcus) YEAH.
IT'S LIKE A BOTTLE OF FLAVOR.
THERE'S A LOT OF CELERY THERE, SO YOU CAN HIGHLIGHT THAT.
AGAIN, THERE'S HORSERADISH. YOU CAN GO FOR HEAT.
(Johnny) I'M GONNA RELY ON THAT BLOODY MARY MIX
TO BRING OUT THAT HEAT I WANT,
AND IT'S GONNA GIVE A NICE SPICE LEVEL
WITHOUT BEING THE DOMINANT FLAVOR.
(Elise) BLOODY MARY MIX IS DISGUSTING,
BUT IT'S GOT TO MAKE IT ON THE DISH SOMEHOW.
I LIKE TOMATO-BASED BEEF SAUCES,
SO I TAKE THE SCRAPS, THROW THEM INTO A HOT POT,
AND DEGLAZE WITH RED WINE AND THE, UH, BLOODY MARY JUICE,
TO KIND OF MAKE A NICE, BEEFY BUTTER SAUCE.
(David) THE CHICKEN FRIED STEAK--
JUST PANFRIED A LITTLE BIT OF OIL AND SOME BUTTER.
I'M A CLASSIC AMERICAN MEAT-AND-POTATOES GUY.
THAT'S THE FOOD I GREW UP EATING.
IT WAS ALWAYS STEAK AND POTATOES.
TO THIS DAY, THAT'S WHAT I LOVE TO EAT.
(Johnny) GRAVY NEEDS TO BE MADE
WITH A CERTAIN AMOUNT OF ATTENTION,
AND YOU ALMOST HAVE TO CARESS A GRAVY
AND GUIDE IT INTO A FLAVORFUL ELEMENT.
IN ROUND TWO, I'M DEFINITELY MANAGING MY TIME BETTER.
CHEFS, WE ARE UNDER 10 MINUTES NOW. LESS THAN 10 MINUTES TO GO.
RIGHT BEHIND YOU.
(Geoffrey) THE ENERGY--YOU FEEL IT?
IT'S LIKE THE ROOM JUST RAISED, ALL OF A SUDDEN.
(Johnny) THE GRAPES-- THEY'RE THE ONE INGREDIENT
THAT'S NOT FITTING INTO THE DIRECTION THAT I'M GOING.
WHEN I RUN OVER TO THE REFRIGERATOR,
I SEE THERE'S A NICE BAG OF SPINACH.
THERE'S A DISH THAT I LOVE TO DO AT HOME
THAT'S JUST SAUTÉED SPINACH, GARLIC, RAISINS, AND PINE NUTS.
JUST SUPER SIMPLE,
SO I'M GONNA INCORPORATE THE SPINACH WITH THE GRAPES.
AND, CHEFS, YOU HAVE 5 MINUTES LEFT.
(Elise) $10,000 WOULD BE GREAT.
I'M LIVING CHECK TO CHECK, WEEK TO WEEK, JUST BECAUSE,
YOU KNOW, HAVING TWO DOGS AND A GIRLFRIEND IS EXPENSIVE.
YEAH, $10,000 WOULD MAKE MY LIFE A LITTLE EASIER, NO DOUBT.
(Johnny) THE STEAKS, I'M A LITTLE CONCERNED ABOUT.
THEY HAVE REALLY NICE GRILL MARKS,
BUT I CAN TELL BY LOOKING AT THE SIDES
THAT THERE'S MORE PINK IN THE MIDDLE THAN I WANT 'EM TO.
I KNOW IT'S SAFE TO THROW 'EM IN THE OVEN.
WHEN I PULL THOSE BACK OUT,
HOPEFULLY, THEY'LL BE READY TO GO.
(David) I LOOK AT MY MEAT AND I THINK IT'S A GREAT TEMPERATURE,
HAS GREAT COLOR ON THERE, GREAT FLAVOR,
SO I'M FEELING REALLY GOOD ABOUT THIS DISH.
THIS CHICKEN STEAK HAS MORPHED FROM MY INITIAL DIRECTION
INTO SOMETHING THAT LOOKS A LITTLE MORE STIR-FRY-ISH.
(Ted) 30 SECONDS.
(Elise) I'M UPSET ABOUT THE STEAK. IT'S UNEVENLY COOKED.
A CHEF AT MY LEVEL KNOWS HOW TO COOK STEAK,
AND I EXPECTED MORE FROM MYSELF THAN THE STEAK THAT I PUT OUT.
FINAL SECONDS. 10, 9, 8...
7, 6, 5,
4, 3, 2, 1...
TIME'S UP. PLEASE STEP BACK.
(Johnny) BY NOT LETTING MY MEAT REST,
MY PLATE'S KIND OF SEEPING OUT,
AND I HAVE THE JUICES FROM THE STEAK
JUST KIND OF KALEIDOSCOPE-ING AROUND
AND FILLING IN THE WHITE OF MY PLATE.
I DON'T THINK IT REALLY LOOKS THAT FANTASTIC.
(Elise) I FEEL OUT OF CONTROL OF THE SITUATION,
WHICH--WHICH I DON'T LIKE.
WITH THE TIME BEING UP,
I CAN'T DO ANYTHING TO REBOUND FROM MY MISTAKE.
FOR THE FIRST TIME, GETTING CHOPPED IS BECOMING A REALITY.
IN THE SECOND ROUND OF THIS COMPETITION,
YOU HAD TO FIND A SMART WAY TO COMBINE BLOODY MARY MIX...
GREEN SEEDLESS GRAPES...
CASHEWS...
AND CHICKEN STEAK.
CHEF ELISE.
I MADE PAN-SEARED CHICKEN STEAK
WITH CANNELLINI BEANS AND GRAPE TARRAGON SALAD.
(Geoffrey) I DEFINITELY SEE YOUR STYLE.
I LOVE THE FLAVOR YOU HAVE IN THE STEAK,
AND THE PIECES THAT WERE MEDIUM RARE WERE SO TENDER.
BUT I HAVE A RARE,
AND THEN I HAVE A MEDIUM WELL PIECE OF STEAK HERE,
AND THEY DO NOT BELONG ON THE SAME PLATE.
I KNOW HOW TO COOK STEAK.
I THINK IT WAS A COMBINATION OF NERVES AND THE CLOCK
THAT REALLY GOT TO ME.
BUT YOUR ABILITY TO COAX FLAVORS OUT OF PRODUCT IS UNCOMMON,
AND I HAVE TO COMMEND YOU ON THAT,
BECAUSE IT'S REALLY A JOB WELL DONE,
BUT THESE BEANS ARE TOUGH.
YOU REALLY GET THE PRESERVATIVES AS THE FIRST FLAVOR PROFILE.
I WAS CONFIDENT THAT
THE CREAMINESS THAT I WANTED THEM TO IMPART,
THAT I COULD OVERLOOK THE CANNED PRODUCT. I MEAN--
OH, SORRY. I APOLOGIZE.
LET THIS PRODUCT SPEAK. YOU DON'T HAVE TO TALK.
YOU'RE CLEARLY CONFIDENT.
YEAH.
YOU MAY BE GETTING AHEAD OF YOURSELF A LITTLE BIT,
NOT JUST WITH BEING SO VOCAL,
BUT ALSO WITH SOME OF THE PRODUCTS.
NEXT UP--CHEF JOHNNY.
I'M CALLING THIS DISH CHICKEN STEAK VIE UN BELLE,
BECAUSE IT HAS A CREOLE INFLUENCE ON THE DISH.
(laughs)
WELL, WHEN I SAW THE BLOODY MARY MIX,
GRAVY POPPED INTO MY MIND.
SO USE THE CASHEW AND THE BLOODY MARY MIX
AS THE BASIC SOUTHERN GRAVY.
(Geoffrey) BUT IT'S A VERY UNUSUAL DISH.
THIS DEFINITELY DOESN'T REMIND ME
OF ANYTHING I'VE EATEN ANYWHERE NEAR NEW ORLEANS.
IT'S ALMOST MORE THAI MEETS ITALIAN, AND I THINK IT WORKS.
THE BEEF IS GOOD. IT'S A GREAT FLAVOR.
YOU GOT A NICE CHAR ON IT.
BUT I HAVE MY QUESTIONS ABOUT THE CASHEW.
TASTES VERY RAW, THEY'RE VERY BIG,
AND IT'S ALMOST THE ONLY THING THAT YOU REMEMBER IN THE SAUCE.
CHEF DAVID.
GENTLEMEN, TODAY, I PREPARED FOR YOU
A, UH, CASHEW-ENCRUSTED CHICKEN STEAK
WITH OVEN-ROASTED GRAPES
AND A SWEET-AND-SOUR BARBECUE SAUCE.
I LIKE THE SAUCE. THE SAUCE IS JUST BRIGHT...
WONDERFUL, JUST ENOUGH SWEETNESS TO IT.
THE BIGGEST PROBLEM WITH THIS DISH IS I THINK THERE'S
A MISUNDERSTANDING ON HOW TO HANDLE THIS PARTICULAR CUT.
I LIKE THE FACT YOU WERE POUNDING IT,
BUT YOU GOTTA POUND IT TO DEATH ALL THE WAY?
THERE'S A LOT OF FLAVOR THERE, BUT JUST WAY TOO TOUGH.
I DON'T KNOW. I LIKE IT. I MEAN, I GOT GOOD TEETH.
I THINK IT'S A POOR MAN'S STEAK,
AND, UH, YOU ARE DELIVERING THAT.
IT'S FLAVORFUL.
I THOUGHT THE WAY YOU USED THE CASHEWS WAS BRILLIANT.
(Scott) THAT CRUST MIXED WITH THE SAUCE--IT'S A GREAT BITE,
BUT YOU WOULD HAVE DONE YOURSELF A SERVICE, THOUGH,
TO MAKE SOME TYPE OF LITTLE GREEN SOMETHING
INSTEAD OF POTATOES AND CARROTS,
THAT WOULD ADD A LIGHTNESS TO WHAT THIS IS.
THIS FOOD IS WHAT I KIND OF GREW UP EATING.
I MEAN, I GREW UP ON A FARM.
IT WAS MEAT AND POTATOES EVERY SINGLE NIGHT.
I'D STILL LOVE TO EAT IT TODAY.
SO WHICH TWO OF YOU ARE ON A ROLL
THAT WILL PROPEL YOU ALL THE WAY TO THE DESSERT ROUND?
THE JUDGES ARE ABOUT TO DECIDE THAT RIGHT NOW.
OHH... (makes buzzing noise) THE PRESSURE'S ON. (chuckles)
GOD, I CAN'T BELIEVE
I COOKED MEAT LIKE THAT ON NATIONAL TELEVISION.
I THINK I'M GOING HOME.
I THINK IT'S JUST UNCLEAR.
I THINK WE ALL HAD, YOU KNOW, HIGH POINTS AND...
YOU KNOW, HAD MISTAKES IN ALL OUR DISHES.
ALL RIGHT, SO LET'S TALK CHICKEN STEAK.
IT WAS GREAT TO SEE EVERYBODY HERE REALLY COOK.
I MEAN, THE FIRST ROUND, WE SAW JOHNNY SORT OF, LIKE, SLIDE BY.
THIS ONE, HE STEPPED IT UP, AND I ACTUALLY LIKED HIS ENTRÉE.
(Scott) THE PEPPER SAUCE-- BELL PEPPERS, BLOODY MARY MIX,
WITH CASHEW NUTS IN IT--IT JUST SOUNDS AS CRAZY AS WHAT IT WAS,
BUT IT MANAGED TO TASTE PRETTY GOOD.
BUT JOHNNY'S DISH WAS ALMOST LIKE A STAFF MEAL
IN A RESTAURANT. YOU WOULD NEVER PRESENT IT IN YOUR RESTAURANT.
IT'S TECHNICALLY FLAWED, EVERY PLATE.
IT WAS LUMPY SAUCE, IT WAS WATERY SPINACH,
BUT IT WAS YUMMY.
I WANT TO TALK ABOUT ELISE, BECAUSE ELISE SHOWED US
YEAH.
IT WAS, LIKE, AMAZING, RIGHT?
HER SECOND COURSE, I LIKED,
BUT I WASN'T AS CONVINCED THAT IT WAS HER REAL BEST EFFORT.
I AGREE, SHE HAS THIS CAPABILITY SHE'S SHOWN US, TO COOK
THIS REALLY GREAT-TASTING, TECHNIQUE-DRIVEN FOOD,
BUT THE WAY SHE COOKED THAT STEAK,
I HAD EVERYTHING THAT YOU POSSIBLY CAN GET OUT OF STEAK--
I HAD MEDIUM WELL, WELL DONE, MEDIUM RARE--
BUT SHE BROUGHT A LOT OF FLAVOR TO IT,
AND SHE'S SHOWN US THAT SHE KNOWS
HOW TO BRING SOME UNIQUE TASTE COMPONENTS ONTO A DISH.
IT'S A SHAME THAT ELISE DOESN'T LET HER FOOD DO THE SPEAKING,
BECAUSE HER FOOD IS CONFIDENT.
SHE HAS A LITTLE TOO MUCH EGO,
AND I REALLY FIND A FLAW WITH THAT.
THE ONE THING I REALLY LIKED ABOUT DAVID'S FOOD IS THAT
IN A VERY SHORT AMOUNT OF TIME, HE WAS ABLE TO COAX BIG FLAVORS.
THAT CHICKEN FRIED STEAK WAS REALLY GOOD. (chuckles)
THE SAUCE HE CAME UP WITH, THE BLOODY MARY MIX
REDUCED WITH SUGAR, REALLY SHOWS A LEARNED CHEF,
BUT I WISH HE HAD TAKEN THOSE BEAUTIFUL ROASTED GRAPES
MM-HMM.
AND MADE THE DISH A LITTLE BIT LESS CLUMSY.
YOU CAN TELL THAT DAVID COOKS VERY SIMILAR
TO HIS FAMILY BACKGROUND-- HEARTY FOOD, BIG PORTIONS--
BUT HE ALSO HAS TO SORT OF FIND HIS BALANCE
BECAUSE HE'S IN A COMPETITION,
AND HE'S GOT TO FIND THAT LITTLE FINESSE IN HIS FOOD.
(Elise) I'M NERVOUS ABOUT THE MEAT.
IT WAS UNEVENLY COOKED.
I REALLY WANT TO WIN, AND I WILL BE PISSED IF I GET CHOPPED.
(Johnny) I FEEL HAPPY THAT I MADE IT THIS FAR,
AND I WANT TO KEEP PLAYING
FOR ALL THE CHILI HEADS THAT ARE ROOTING ME ON.
WE ARE QUICKLY APPROACHING
THE FINAL ROUND OF THIS COMPETITION.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF JOHNNY. YOU'VE BEEN CHOPPED.
(Marcus) CHEF JOHNNY, YOUR FOOD IS FUN
AND YOU HAVE AN INCREDIBLE ATTITUDE,
BUT YOU ARE ALSO UP AGAINST TWO REALLY FIERCE COMPETITORS,
AND WHEN WE STARTED TO DIG DEEPER INTO THIS DISH,
THERE'S A COUPLE OF THINGS THAT WE JUST COULDN'T OVERLOOK.
IT WAS A YUMMY DISH, BUT THERE WAS A LOT OF TECHNICAL ERRORS,
AND THAT'S WHY WE HAD TO CHOP YOU.
I, UH, I-I APPRECIATE THE OPPORTUNITY TO SHARE
SOME OF MY FOOD WITH YOU GUYS. IT WAS A GREAT EXPERIENCE.
(Ted) THANK YOU, CHEF.
IT'S DIFFICULT TO NOT GET A SHOT AT THE DESSERT ROUND,
BUT AT THE SAME TIME,
I'M NOT ONE TO REALLY DWELL ON, LIKE, "OH, MAN. I GOT CHOPPED."
WITH OR WITHOUT THE PRIZE MONEY, THIS IS A HUGE BOOST FOR ME.
CHEF ELISE, CHEF DAVID,
PLEASE OPEN YOUR BASKETS.
THE MANDATORY INGREDIENTS ARE...
YOU WILL HAVE 30 MINUTES FOR THIS ROUND STARTING NOW.
THE SECOND I OPEN THE BASKET,
I KNOW EXACTLY WHAT I'M GONNA DO.
I'M GONNA MAKE A DISH
THAT PLAYS OFF A CHEESE PLATE A LITTLE.
THE CAMEMBERT IS A REALLY NICE BASE
FOR AN ICE CREAM OR SORBET.
I MAKE A SIMPLE SYRUP, GET THAT IN THE BLENDER.
(whirring)
I WANTED TO GET THIS SORBET IN THE MACHINE
WITHIN 5 MINUTES.
DAVID'S A FIERCE COMPETITOR,
BUT WINNING IS A CHANCE FOR ME TO MOVE MY CAREER AHEAD
AND VALIDATION THAT ALL MY HARD WORK IS PAYING OFF.
AND, YOU KNOW, $10,000 IS PERFECT.
THE FIRST FEW MINUTES INTO THE DESSERT ROUND,
I'M FEELING VERY NERVOUS.
I DEFINITELY NEED TO START WORKING SOME COMPONENTS
AND HOPEFULLY, SOMETHING WILL KIND OF ALL FALL INTO PLACE.
CAMEMBERT'S A VERY MILD COW'S CHEESE.
I PUT THAT IN A POT WITH HEAVY CREAM
AND START MELTING THAT.
I WANT TO TRANSFORM THE CHOCOLATE RAISIN,
SO I'M MELTING THEM DOWN,
AND INCORPORATING THE CAMEMBERT
WOULD BE A-A VERY EASY SOLUTION,
JUST 'CAUSE THEY KIND OF GO WELL TOGETHER,
THE CREAMINESS.
I FOLD IN THE CEREAL TO CREATE, LIKE,
A--I GUESS A FUDGE.
I FEEL LIKE ELISE AND I ARE ALIKE.
WE'RE BOTH PRETTY SERIOUS COOKS.
(Elise) HOW YA DOING, DUDE?
BUT SHE'S DEFINITELY A LITTLE BIT MORE VOCAL.
(sighs)
AS A--A WOMAN IN, LIKE, THE KITCHEN,
YOU KIND OF NEED TO, LIKE, ASSERT YOURSELF
A LITTLE BIT MORE, AND SHE DEFINITELY HAS DONE THAT.
(Marcus) YEAH.
I MEAN, I FEEL LIKE WHAT WE HAVE HERE
ARE TWO POTENTIAL RISING STARS IN THE RESTAURANT WORLD.
YEAH. BY NOW, I WOULD THINK THEY'RE PRETTY EVEN, RIGHT?
ONE WON THE APPETIZER ROUND,
ONE WON THE MAIN COURSE ROUND.
I'M REALLY EXCITED TO SEE THE CINNAMON TOAST CEREAL
BECAUSE IT'S GONNA BE A NICE PLATFORM
FOR SOME SORT OF COOKIE OR TUILE.
I GRAB THE COLD BUTTER, THE BAKING POWDER, ADD AN EGG.
(Ted) 20 MINUTES LEFT ON THE CLOCK.
I'M FAMILIAR WITH CINNAMON TOAST CEREAL,
BUT GROWING UP, I NEVER ATE, REALLY, PROCESSED FOODS
OR ANYTHING LIKE THAT.
IT WAS ALWAYS, LIKE, OATMEAL OR CREAM OF WHEAT.
I FIGURED THE CRUNCHINESS WOULD WORK REALLY WELL
WITH THE CAMEMBERT
AND THE CHOCOLATE-COVERED RAISINS.
OKAY. DAVID, NICE TO SEE YOU USING CHOCOLATE.
THANK YOU. THIS IS GONNA GO IN THE BLAST CHILLER.
GONNA HOPEFULLY PICK UP, LIKE, A RAISIN FUDGE.
(Elise) WHAT'S UP, TED?
YOU'VE MADE A CHEESE ICE CREAM BEFORE?
UH, NO.
OKAY. SO CAN YOU GIVE ME AN IDEA OF WHAT THE REST OF YOUR,
UH, DESSERT'S GONNA BE?
UH, I'M KID OF GOING ON A PLAY ON THE CHEESE PLATE.
UH, YOU KNOW, I LIKE IT--
I LIKE THE IDEA OF USING THE... (clears throat)
THE PEARS, THE HONEY, THYME, THE CAMEMBERT.
SALTY-SWEET, KIND OF, THE END OF YOUR MEAL.
I DON'T LIKE ENDING MY MEAL
WITH THINGS THAT ARE SUPER SWEET.
ALL RIGHT. THANKS A LOT, CHEF.
CHEF ELISE'S CAMEMBERT ICE CREAM
IS GONNA BE SORT OF A PLAY ON THE CHEESE PLATE.
(Geoffrey) THAT'S VERY CREATIVE.
I PERSONALLY DISLIKE SWEET DESERTS.
THE IDEA THAT YOU COULD DO AN ICE CREAM
WITH THE CHEESE AND HONEY-- IT'S GREAT.
(Elise) I'M MAKING PEAR SALAD WITH THE HONEY.
I WANTED TO CREATE SOME DEPTH
BECAUSE IT WAS A LITTLE SWEET
AND IT WAS A LITTLE ONE-NOTE.
ALL I GOT WAS SWEET PEAR.
SO I GRABBED THE LEMON AND THE WHOLE-GRAIN MUSTARD,
BECAUSE MUSTARD ADDS A LITTLE BIT OF HEAT AND BITTERNESS
WITHOUT ADDING TOO MUCH OF A SAVORY COMPONENT.
ASIAN PEAR ALMOST LOOKS LIKE AN APPLE.
IT HAS A LOT MORE WATER CONTENT IN IT.
NOT NEARLY AS SWEET AS, LIKE, A REGULAR PEAR WOULD BE.
SO I BROUGHT THE YOGURT IN WITH THE PEARS
JUST 'CAUSE HAVING THAT KIND OF TANGINESS
WITH THE SWEETNESS IS SOMETHING THAT I WOULD PREFER.
I HAVE X-RAY VISION,
RIGHT THROUGH THE CHOCOLATE TO THE RAISINS.
I WANT THE RAISIN, BUT I WANT TO SHOW THE JUDGES
THAT I CAN USE THE CHOCOLATE, AS WELL.
SO I KNEW THE ONLY WAY TO GET THE CHOCOLATE OFF THE RAISIN
WAS TO MELT IT DOWN.
(Ted) ALL RIGHT. SO WE'RE STARTING TO SEE PLATING.
WELL, IT'S NICE TO SEE TWO CHEFS
THAT ARE REALLY CONFIDENT IN THEIR PLATING
AND THEY KNOW WHAT THEY'RE DOING.
I AM REALLY EXCITED ABOUT MY DISH,
MY CONCEPT, AND I REALLY JUST WANT IT ALL TO COME TOGETHER.
I GO TO THE BLAST CHILLER,
THE FUDGE HADN'T HARDENED UP AT ALL.
I NEEDED ALL THE TIME I COULD GET
SO THAT--BEFORE THEY CAN SET.
AND, CHEFS, WE ARE DOWN TO 5 MINUTES.
MY COOKIES ARE NOT COOKING FAST ENOUGH.
I'M A LITTLE FRUSTRATED, BUT I HAVE FAITH.
COME ON!
I LOOK AT IT AGAIN, AND I'M LIKE,
ALL RIGHT, ELISE, STOP LOOKING AT THE OVEN,
BECAUSE STARING AT IT'S NOT GONNA HELP IT COOK FASTER.
(whirring)
(David) OH, YEAH.
DAVID'S FUDGE DIDN'T FIRM UP AS MUCH AS HE WANTED.
(Geoffrey) YEAH, HIS FUDGE DID NOT COME OUT WELL.
I KIND OF SCRAPPED THE FUDGE IDEA,
JUST KNEW THAT IT WOULDN'T GET HARD ENOUGH.
I RUN FOR THE COCOA POWDER
AND TURN THE FUDGE INTO TRUFFLES.
I'M USING TIME DOWN TO THE LAST MINUTE,
AND I WAS JUST HOPING THAT THEY WOULD ACTUALLY TASTE GOOD.
(Marcus) GUYS, HER SORBET IS NOT SETTING UP, EITHER.
IT DIDN'T LOOK SUPER CREAMY.
IT CAME OUT WITH A KIND OF... ICY-LOOKING.
UGH!
THE TEXTURE'S NOT TO MY DESIRED CONSISTENCY,
BUT I AM NOT GONNA WORRY ABOUT THAT
BECAUSE IT'S DELICIOUS. THE FLAVOR'S RIGHT ON.
10, 9,
8, 7,
6, 5,
4, 3,
2, 1...
TIME'S UP. PLEASE STEP BACK.
I PUT MY HANDS UP AND THEY'RE JUST COVERED
IN CHOCOLATE, COCOA POWDER,
AND JUST CHOCOLATE SAUCE, AND IT LOOKED DISGUSTING.
BUT I WAS CONFIDENT IN THE DISH I HAD PUT UP,
AND ALL MY INGREDIENTS MADE IT TO THE PLATE.
I'M REALLY PROUD OF THIS.
IT'S SOMETHING COMPLEX AND ELEGANT ENOUGH THAT I WOULD
YOU KNOW, TWEAK AND PLAY WITH TO PUT ON A MENU.
YOU HAD TO FIND A SMART WAY TO COMBINE
CINNAMON TOAST CEREAL, ASIAN PEARS,
CHOCOLATE-COVERED RAISINS, AND CAMEMBERT.
CHEF DAVID.
WELL, TODAY, I PROVIDED A CHOCOLATE, RAISIN,
AND CINNAMON TOAST TRUFFLE
WITH AN ASIAN PEAR AND YOGURT SALAD.
TRUFFLE WAS DEFINITELY KIND OF A PLAN "B."
I KIND OF WANTED TO MAKE, LIKE, A PIECE OF FUDGE.
UNFORTUNATELY, I DIDN'T GET IT IN THE BLAST CHILLER
QUICK ENOUGH TO HARDEN UP.
SOMETIMES, YOU KNOW, PLAN "B" WORKS BETTER THAN PLAN "A."
IN THIS CASE, I LOVE PLAN "B."
THAT THING THERE IS GOOD.
I FEEL LIKE THIS WILL BE IN A RESTAURANT
AROUND 58th STREET PRETTY SOON,
BUT THE DEVELOPMENT OF THE ASIAN PEAR
IS NOT AS SUCCESSFUL.
THERE'S A LOT OF WATER INSIDE OF HERE,
AND IT'S NOT AS LIGHT AND FRESH
AS I WOULD LOVE TO COMPLIMENT
THIS WONDERFUL CHOCOLATE TRUFFLE.
IT IS LIQUIDY, BUT I HAVE TO TELL YOU,
IF YOU EAT THIS LIQUID...
(slurps)
IT'S DELICIOUS.
NEXT, CHEF ELISE.
I MADE CAMEMBERT SORBET WITH A CINNAMON TUILE
AND ASIAN PEAR SALAD.
I GOTTA TELL YOU, THIS IS MY TYPE OF DESSERT--
NOT SWEET, SMART FLAVORS.
THE CAMEMBERT ICE CREAM WITH THE THYME IS DELIGHTFUL.
YOU'VE TAKEN WHAT A PEAR SHOULD BE
AND TRANSFORMED IT BY WHAT YOU ADDED AROUND.
YOU SHOW SWEET, SOUR, SALT,
AND HINT OF BITTER IN ONE DESSERT.
VERY DIFFICULT THING TO DO, AND YOU PULL IT OFF.
I DON'T LIKE THE TEXTURE OF THE SORBET AT ALL.
THE TEXTURE IS WRONG.
THE TUILE HAS THE WRONG TEXTURE AS WELL.
HAD I HAD TWO MORE MINUTES TO LET IT SETTLE,
I'D HAVE BEEN A LITTLE BIT MORE PATIENT,
IT PROBABLY WOULD HAVE BEEN CRISPY.
BUT I'M--I'M REALLY HAPPY
WITH WHAT I PUT IN FRONT OF YOU GUYS.
THE FACT OF THE MATTER IS, IS YOU SAID IT'S A TUILE.
I DIDN'T SAY THAT. YOU SAID THAT.
SO TUILE IS CRISPY, TRADITIONALLY.
YES OR NO?
YEAH. ABSOLUTELY.
YOU'RE NOT HERE JUST TO HEAR ABOUT THE GOOD STUFF, RIGHT?
YOU WANNA HEAR--
'CAUSE THE BAD STUFF MAKES YOU BETTER.
THAT'S ALL.
(Ted) THANK YOU, CHEFS.
OH, DAMN IT.
HE REALLY RIPPED ME ON THAT ONE, HUH?
I MEAN, THEY'RE NITPICKING, OBVIOUSLY.
BUT, LIKE, WOULD I HAVE LIKED FIVE MORE MINUTES
FOR IT TO COOK? YEAH. BUT... SORRY.
HARDEST THING I'VE DONE IN A LONG TIME.
IT'S UNBELIEVABLE.
I DON'T THINK ANYTHING'S GONNA MATCH THIS EXPERIENCE.
NO WAY.
GOTTA SAY, THIS HAS BEEN QUITE A COMPETITION.
I LOVE WHAT, UH, DAVID DID.
IT WAS GONNA BE FUDGE. FUDGE DIDN'T WORK,
HE MADE TRUFFLES. THAT'S WONDERFUL.
(Scott) THE FLAVOR THAT HE GOT OUT OF THOSE TRUFFLES
WAS REALLY AWESOME.
THE PROBLEM WAS IS THAT I DON'T THINK THAT HE TREATED
THE ASIAN PEARS THE RIGHT WAY,
AND I THINK THE VESSEL THAT HE USED TO PLATE IN
JUST WASN'T THE RIGHT VESSEL.
WITH, UH, ELISE,
TOMORROW WHEN I WAKE UP,
I'M GONNA THINK ABOUT THIS DESSERT
THAT REALLY WALKS IN THE SPACE
OF SWEET, SOUR, SALT, AND BITTER,
WHICH IS VERY, VERY, VERY DIFFICULT.
SO THAT WAS WONDERFUL.
ALTHOUGH THERE WERE HUGE TECHNICAL FAULTS.
THE TUILE WAS WAY TOO THICK
AND THE SORBET, FOR ME, WAS HARD.
WHEN IT CAME TO HER APPETIZER, IT HAD A GREAT PRESENTATION
AND SOME GREAT FLAVOR COMBINATIONS.
YEAH.
BUT I DIDN'T TASTE ANY GUANCIALE.
WITH DAVID'S APPETIZER,
THE WAY HE WORKED WITH THE GUANCIALE
AND THE WAY THAT HE TOSSED THE RADICCHIO
IN THAT GREAT WARM VINAIGRETTE,
YOU REALLY TASTED EVERY ELEMENT THAT HE PUT INTO THAT SALAD.
THE PROBLEM WITH DAVID'S APPETIZER
WAS THE WAY HE CUT THE GUANCIALE AND THE BLINIS.
IT JUST DIDN'T SHOW A LOT OF REVERENCE FOR THE PRODUCT.
HE'S VERY COMFORTABLE IN HIS VERY RUSTIC ROOTS,
WHICH IS FINE, BUT DAVID COULD USE A LOT MORE FINESSE.
THE SECOND COURSE WAS A LETDOWN.
IF DAVID HAD CUT THAT STEAK A BIT MORE CAUTIOUSLY,
IT WOULD HAVE BEEN A REALLY DELICIOUS DISH.
THE PROBLEM IS THERE WAS FAT AND SINEW RUNNING THROUGH IT.
AND THEN HE BREADED IT, SO NOW I'M IN THE DARK.
BUT I--ONE THING I HAVE TO SAY WITH DAVE'S STEAK--
IT WAS PERFECTLY MEDIUM RARE.
WITH ELISE'S MAIN COURSE,
I GOT A WELL DONE, MEDIUM RARE, RARE,
AND AT THIS LEVEL OF COMPETITION,
I JUST DON'T THINK THAT'S OKAY.
I AGREE, BUT EVEN WITH THE FLAWS,
THE FLAVOR THAT ELISE WAS ABLE TO DEVELOP OUT OF THAT MEAT
ABSOLUTELY.
WINNING WOULD BE HUGE FOR ME.
PROBABLY BE, LIKE, THE BIGGEST ACCOMPLISHMENT
IN MY CULINARY CAREER.
(Elise) IN DECIDING TO DO THIS, I SET MY HOPES REALLY HIGH.
I WANTED TO MAKE MY FAMILY AND MY GIRLFRIEND PROUD.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF DAVID, YOU'VE BEEN CHOPPED.
JUDGES?
DAVID, IT WAS A PLEASURE WATCHING YOU WORK TODAY--
HOW YOUR HEAD WAS DOWN AND YOU WERE FOCUSED
ON YOUR JOB AT HAND.
AND, UH, WE REALLY APPRECIATE YOUR SKILLS
AND YOUR LEVEL OF HUMILITY THAT YOU BRING TO THE KITCHEN.
UNFORTUNATELY, YOU HAD A REALLY TOUGH CHEF
THAT YOU WERE COMPETING AGAINST.
I THINK, ULTIMATELY,
YOU HAD A FEW MORE OF THE NEGATIVE THINGS.
SO IT WAS GREAT HAVING YOU.
THANK YOU VERY MUCH. IT WAS FUN.
(Ted) THANK YOU, CHEF. PLEASURE WATCHING YOU WORK.
THANK YOU.
I'M DISAPPOINTED, SAD.
I MEAN, AN EXTRA 10 GRAND WOULD HAVE BEEN NICE
AND TO WALK OUT OF HERE WITH A WIN,
BUT, UH, AT THE END OF THE DAY, I PUT MY FOOD OUT THERE,
AND GETTING AS FAR AS I DID WAS A-A HUGE ACCOMPLISHMENT FOR ME.
AND THAT MEANS, CHEF ELISE KORNACK,
THAT YOU ARE THE "CHOPPED" CHAMPION.
CONGRATULATIONS.
OH, THAT'S AWESOME! THANK YOU.
YOU HAVE A GREAT ABILITY
TO COAX FLAVORS OUT OF PRODUCTS,
WHICH IS SOMETHING THAT I THINK IS JUST INHERENT.
I DON'T THINK THAT'S NECESSARILY LEARNED.
SO WELL DONE.
SO DID YOU HAVE A CHEERING SECTION ROOTING FOR YOU?
YEAH, I ACTUALLY...
I KEPT THEM IN MY BACK POCKET.
MY MOM AND MY GIRLFRIEND
INSISTED THEY WOULD BE WITH ME, SO THERE THEY ARE.
IN THIS INDUSTRY, IT'S NO GLORY WITHOUT THE GUTS.
I MEAN, YOU HAVE TO WORK REALLY HARD.
BUT A LOT OF DOING A GOOD JOB IS DEPENDENT
ON THE SUPPORT YOU HAVE AT HOME.
AND FOR THEM TO STAND BY YOU
AND LET YOU REALIZE A DREAM THAT YOU'VE HAD
IS BEYOND AMAZING TO ME.