Tip:
Highlight text to annotate it
X
(Ted) FOUR CHEFS, THREE COURSES,
(man) WHOA!
WHOA!
THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL
FROM THE MYSTERY ITEMS HIDDEN IN THESE BASKETS...
BEFORE TIME RUNS OUT.
YEAH!
OUR DISTINGUISHED PANEL OF CHEFS
IT'S LIKE "GHOSTBUSTERS" STUFF.
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.
EVERYONE'S FAVORITE QUESTION--
WHO PICKS THE MYSTERY INGREDIENTS?
WELL, THIS TIME YOU DO.
WAIT TILL YOU SEE THE SPECIAL FAN-SELECTED SURPRISES
WE HAVE FOR OUR COMPETITORS, BUT FIRST LET'S MEET 'EM.
WELCOME CHEF VIRGINIA MONACO.
I'M A CHEF AT THE VANDERBILT IN BROOKLYN, NEW YORK.
WE SPECIALIZE IN IN-HOUSE CHARCUTERIE.
WE MAKE ALL OUR OWN SAUSAGES.
HAVING BEEN A VEGETARIAN MAKES ME REALLY APPRECIATE
THE WHOLE ANIMAL,
SO I REALLY WANT TO USE EVERY PART OF IT THAT I CAN.
I DEFINITELY HAVE THE TECHNIQUE
AND THE IMAGINATION TO WIN "CHOPPED,"
AND I THINK IT'S TIME TO GET SOME RECOGNITION FOR IT.
NEXT--CHEF IVAN DORVIL.
(Ivan) I'M A PRIVATE CHEF IN MIAMI,
AND I LIKE TO DO FUSION CUISINE.
HAITIAN FOOD IS FUSION OF FRENCH, AFRICAN, CARIBBEAN,
ASIAN--THAT'S THE FUSION.
I WAS BORN IN HAITI.
AND WHEN I WAS YOUNG I WANTED TO BECOME A CHEF,
AND MY MOM DIDN'T WANT NO BOYS ALLOWED IN THE KITCHEN.
MMM. MMM.
♪ LET'S GO ♪
I WORKED FOR LIONEL RICHIE, P. DIDDY,
ANYBODY CAN CHOP, BUT THEY CANNOT CHOP LIKE ME.
I WANT TO BE ON "CHOPPED,"
BECAUSE I COULD CHOP-CHOP SO MANY PEOPLE IN THERE.
I COULD CHOP EVERYBODY IN THERE.
AND THEN THERE'S CHEF AMY JOHNSON.
I'M AMY JOHNSON, OWNER OF SAHVAHA'S PERSONAL CHEFS.
I PREPARE OVER 150 SOUPS, SAUCES, STOCKS, AND MARINADES.
I CAN MAKE SOMETHING OUT OF ANYTHING.
I LOVE BASKETBALL. I PLAY WITH MEN.
I PLAY LIKE A BEAST.
I THINK I CAN WIN "CHOPPED" JUST 'CAUSE OF THE FACT
I'M ON A WILL SMITH DETERMINATION.
I WANT TO WIN FOR MY MOM. SHE HAS FIBROMYALGIA.
AND I WANT TO BUY HER ONE OF THOSE LIFTS
THAT GO UP AND DOWN THE STEPS.
OTHER CHEFS SHOULD FEAR ME,
'CAUSE I'M COMING, AND I'M COMING HARD.
FINALLY--CHEF IAN MUNTZERT.
I'M CO-OWNER/CHEF DE CUISINE
OF COMMONWEALTH IN SAN FRANCISCO
AND SEMIFINALIST FOR THE BEARD AWARD
FOR BEST NEW RESTAURANT IN THE COUNTRY.
WE'RE DOING CREATIVE, WELL-EXECUTED FOOD,
AND $10 OF EVERY TASTING MENU GOES TO FOOD-RELATED CHARITY.
I WAS BORN IN ALASKA.
MY MOM WAS A PROFESSIONAL COOK AND MY FATHER A GEOLOGIST.
AND I KNOW THERE'S VERY LITTLE SEPARATION
BETWEEN SCIENCE AND FOOD.
EVEN IF PEOPLE THINK THEY'RE NOT USING SCIENCE TO COOK, THEY ARE.
I'VE WORKED WITH SUCH A WIDE VARIETY OF INGREDIENTS,
YOU'D HAVE TO PULL A LIVE HAMSTER OUT OF THE BOX
TO REALLY THROW ME.
WELCOME, CHEFS. HERE ARE THE RULES.
THERE ARE THREE ROUNDS...
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...
AND ALSO CREATIVITY.
IF YOUR DISH DOESN'T CUT IT,
YOU WILL NOT MOVE ON TO THE NEXT ROUND.
YOU WILL BE CHOPPED.
AND TODAY ONLY,
THANKS TO THE EXTREME ENTHUSIASM OF OUR FANS,
WE HAVE A SPECIAL SURPRISE FOR YOU.
WE ASKED THE VIEWERS TO PICK THE MYSTERY BASKET INGREDIENTS.
(Virginia) I'M SHOCKED TO HEAR THAT THE VIEWERS
ARE PICKING THE INGREDIENTS.
THAT COULD REALLY BRING SOMEONE DOWN.
PLEASE OPEN YOUR BASKETS.
AND WE HAVE...
(Ivan) SCRAPPLE IS VERY WEIRD.
I DIDN'T EVEN KNOW WHAT TO DO WITH IT.
YOU HAVE 20 MINUTES FOR THE APPETIZER ROUND.
CLOCK STARTS NOW.
(Amy) BEHIND YOU.
(Virginia) SCRAPPLE IS ALL THE SCRAPS,
THE LEFTOVER PARTS OF THE PIG.
I DON'T REALLY KNOW
WHERE THE VIEWERS CAME UP WITH SCRAPPLE.
THEY MIGHT HAVE A BIT OF A SADISTIC STREAK IN THEM
WHERE THEY LIKE WATCHING US SWEAT AND GO DOWN IN FLAMES.
I WANT TO BREAD THE SCRAPPLE AND FRY IT.
THE BEST WAY IS TO GRIND UP THE CORN NUTS.
THAT CAN AT LEAST MAKE A GOOD BREADING.
(Ivan) RIGHT AWAY WHEN I SAW THE ARTICHOKE,
I KNEW I WAS GONNA MAKE A SALAD.
SO I WENT TO THE REFRIGERATOR
AND GRABBED GREEN PEPPERS AND YELLOW PEPPERS
THAT WOULD GIVE YOU SOME COLOR.
THOSE VIEWERS--
RIGHT NOW I THINK THEY'RE HIDING SOMEWHERE, LAUGHING.
THEY SAY, "LET'S WATCH WHAT THEY'RE GONNA DO WITH THIS ONE.
LET'S WATCH WHAT THEY'RE GONNA DO WITH THAT ONE."
CORN NUTS--I JUST USE THE BACK OF MY KNIFE,
MASH THEM UP, MAKE IT FINE, AND DREDGE IT UP WITH THE SCRAPPLE.
IT SEEMS LIKE THE INGREDIENTS WERE PUT TOGETHER
OUT OF A COMBINATION OF SENSE OF HUMOR
AND SORT OF ***.
SCRAPPLE IS SPAM, AND IT'S ALREADY COOKED.
THE CORN NUTS JUST LEND THEMSELVES
TO BEING A FLAVORFUL CRUST.
I ALSO DECIDED TO BRAISE SOME OF THE CORN NUTS IN WHITE WINE.
I DEFINITELY KEEP AN EYE ON THE CLOCK.
IF I LOST IN THE FIRST ROUND,
I WOULD NEVER HEAR THE END OF IT
AND HAVE TO FIRE EVERY SINGLE PERSON THAT WORKS FOR ME,
JUST SO I COULD GET THEM TO SHUT UP.
(Amy) WHEN TED SAYS THAT WE HAVE A VIEWERS' CHOICE BASKET,
I THOUGHT IT CAME WITH THE STUFF THAT THEY EAT
OR ARE FAMILIAR WITH.
AMERICANS ARE SO USED TO EATING SCRAPPLE FOR BREAKFAST,
WHO CAN'T MAKE SCRAPPLE?
I'M GOING TO MAKE A CURRIED SCRAPPLE SCRAMBLED EGGS
BEHIND YOU.
THE CARIBBEAN INFLUENCE COMES FROM MY STEPFATHER.
HE'S FROM TRINIDAD. I RESPECT THEIR CULTURE,
AND I RESPECT WHAT THEY DO IN THE KITCHEN.
BUT THERE WAS NO COCONUT MILK,
BEHIND YOU.
I'M NERVOUS, BUT I THINK QUICKLY,
AND I CAN ACCOMPLISH ANYTHING.
SO THE SCRAPPLE-- I'M JUST GONNA GRILL IT
WITH THE SPICES AND THE HERBS.
I'M GONNA MAKE SURE I'M GONNA WIN.
AND I'M GONNA DO WHATEVER IT TAKES TO WIN.
AND OUR JUDGES ARE TREND-SETTING CHEF
AND RESTAURANT OWNER...
STAR EXECUTIVE CHEF AND GREEN MARKET DEVOTEE...
AND DYNAMIC AMERICAN CULINARY CRAFTSMAN...
I THINK IT'S FANTASTIC
THAT THE VIEWERS HAVE BEEN INVOLVED IN THIS PROCESS.
THE AGGRESSIVENESS OF THE TRUFFLE OIL
IS NOT GONNA BE AN EASY INGREDIENT TO WORK WITH.
THE GREAT THING ABOUT TRUFFLE HONEY--
IT GOES REALLY WELL WITH CHEESE.
(Virginia) TRUFFLE HONEY IS A VERY PUNGENT,
STRONG INGREDIENT,
SOMETHING THAT I WOULD LOVE ON A CHEESE PLATE.
SO I RUN OVER TO THE FRIDGE TO CHECK OUT THE CHEESE SELECTION.
I START MIXING GOAT CHEESE WITH THE TRUFFLE HONEY,
A LITTLE BIT OF OLIVE OIL,
AND A LITTLE BIT OF HEAVY CREAM TO SORT OF SMOOTH IT OUT.
AND THEN I GRAB THE BAGUETTE, BECAUSE I'M MAKING
A BRUSCHETTA OR A CROSTINI.
CHEFS, THERE ARE TEN MINUTES LEFT ON THE CLOCK.
IF YOU DIDN'T TELL ME THAT THE VIEWERS CHOSE THESE BASKETS,
I WOULDN'T HAVE KNOWN. I THINK THEY'RE REALLY GOOD INGREDIENTS.
(Chris) CORN NUTS IS BASICALLY CORN
THAT'S SOAKED FOR THREE DAYS
AND THEN DEEP-FRIED TILL THEY'RE SUPER CRUNCHY.
MY PLAN FOR THE CORN NUTS IS TO MAKE DUST OUT OF IT.
AND I WANT TO MAKE GLAZED ARTICHOKES--
RINSE 'EM OFF, SLICE 'EM, THEN GRILL 'EM.
(Ted) CHEF AMY'S GRILLING HER ARTICHOKE HEARTS
ON A REALLY HOT GRILL.
I LIKE THAT. I JUST WANT TO SEE WHAT SHE'S GONNA TOSS THEM WITH,
AFTER I SEAR 'EM OFF,
I TOSS IT WITH BELL PEPPER
AND THYME AND ROSEMARY
ALONG WITH JALAPEÑOS AND PINK PEPPERCORNS.
(Ian) SCRAPPLE IS REALLY RICH, SO TO ME THE BEST APPROACH
WAS TO GET THE FRESHEST, NICEST-LOOKING VEGETABLE,
WHICH HAPPENED TO BE RADICCHIO.
SEARED RADICCHIO-- IF YOU DO IT RIGHT,
YOU WILL HAVE THIS NICE, NUTTY, BITTER FLAVOR.
I SMELL A LOT OF BURNT OIL.
(coughing)
I SEE THE RADICCHIO SMOKING IN THE PAN.
IT DOESN'T BOTHER ME A GREAT DEAL,
BECAUSE I'M TRYING TO CHAR THE RADICCHIO.
(Alex) WE'VE MOVED ON TO BURNING SCRAPPLE.
THIS PRODUCT--IF YOU PUT IT ON THE GRILL... (chuckles)
THE VIEWERS' CHOICE OF SCRAPPLE
IS TURNING OUT TO BE A REALLY TOUGH INGREDIENT,
AND IT MIGHT JUST BRING A CHEF DOWN.
(Ivan) THE INTENTION IS TO GET A NICE GRILL MARK,
BUT THE SCRAPPLE IS FALLING APART.
YEAH.
I DON'T KNOW WHAT TO DO AT THAT POINT.
I'M PANICKING.
MY SCRAPPLE IS CRUMBLING.
I'M PANICKING, AND I DIDN'T KNOW WHAT TO DO.
I TELL MY DAUGHTER, GO FOR WHATEVER YOU WANT IN LIFE.
IF THE DOOR CLOSE, KEEP KNOCKING, KEEP KNOCKING,
KEEP KNOCKING UNTIL YOU FIND THE RIGHT DOOR.
SO THEREFORE I HAVE PLAN "B,"
AND I MASH IT UP TO MAKE A NICE, WARM SCRAPPLE SALAD.
THESE VIEWERS REALLY GAVE US A CHALLENGE
THAT THEY KNOW A REAL CHEF COULD CONQUER IT.
(Alex) I THINK IT'S GREAT FOR THE VIEWERS AT HOME
WHO PICKED THESE INGREDIENTS
TO SEE THEIR INGREDIENTS BEING TRANSFORMED INTO DISHES
AND REALIZE HOW DIFFICULT THIS CHALLENGE CAN BE.
(Virginia) SO THERE'S ONLY THREE MINUTES LEFT,
AND I STILL NEED TO USE THE ARTICHOKES.
YOU CAN DO A LOT WITH THIS INGREDIENT,
BECAUSE YOU CAN PURéE IT WITH CHEESE AND MAKE A GRATIN.
VERY EASY TO REPROCESS IT,
I'M MAKING ARTICHOKE GREMOLATA,
AN ITALIAN CONDIMENT,
MINCED GARLIC, PARSLEY, AND LEMON ZEST.
TO ME, THE ARTICHOKES JUST FIT PERFECTLY.
CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
(Ian) I BOLT FOR THE PANTRY PRETTY QUICKLY,
GRAB YOGURT AND GOAT CHEESE,
BECAUSE THE YOGURT WILL REALLY BRIGHTEN THE ARTICHOKES.
AND THE CHèVRE WILL THICKEN THE SAUCE.
I'VE NEVER WORKED WITH TRUFFLE HONEY.
I FIND IT REVOLTING, LIKE A FUNKY PETROCHEMICAL.
AND I'M JUST HOPING FOR HARMONY ABOVE TRANSFORMATION.
(Ivan) TRUFFLE HONEY-- I LIKE IT.
I JUST MAKE A DRESSING OUT OF THAT,
CUT IT DOWN WITH A LITTLE VINAIGRETTE.
IF YOU HAVE A GOOD DRESSING, YOU HAVE A GOOD SALAD.
WITH BAGUETTE, I USE SOME TOMATO-OLIVE OIL CONCASSé.
AND THEN I PUT IT RIGHT NEXT TO THE SALAD,
AND IT WAS PHENOMENAL.
(Ted) AND TEN, NINE,
EIGHT, SEVEN,
SIX, FIVE, FOUR,
THREE, TWO, ONE.
I HAVE NO REGRET
ABOUT THE DISH THAT I PUT TOGETHER--NO REGRET.
(Ian) I WAS CERTAINLY NOT PLEASED WITH MY DISH.
IT WASN'T LOOKING GOOD TO ME.
CHEFS, THIS IS THE CHOPPING BLOCK.
FOR YOUR FIRST COURSE, YOU WERE GIVEN INGREDIENTS
THAT OUR VIEWERS WANTED TO SEE WHAT YOU COULD DO WITH--
ARTICHOKE HEARTS, TRUFFLE HONEY,
SCRAPPLE, CORN NUTS.
TODAY YOU HAVE
A CORN NUT-BATTERED SCRAPPLE CROSTINI
WITH TRUFFLED GOAT CHEESE
AND AN ARTICHOKE GREMOLATA.
I THINK THE CHOICE OF THE CROSTINI
AND THE GOAT CHEESE WAS VERY SMART.
AND THE GREMOLATA'S REALLY ELEGANT.
THANK YOU.
IT WAS A VERY GOOD APPETIZER,
BUT THE GARLIC IS VERY, LIKE, IN YOUR FACE.
AND IN FACT, I HAVE A HUMONGOUS PIECE
OF SORT OF UNPEELED GARLIC ON MY PLATE.
IN TERMS OF TRANSFORMING THE INGREDIENTS IN THE BASKET,
I WOULD SAY THAT'S WHERE THIS DISH FALLS SHORT FOR ME.
THE SCRAPPLE WAS A BIT 101-- BREAD AND FRY.
WHICH IS WHAT YOU'RE SUPPOSED TO DO WITH SCRAPPLE IN SOME WAYS,
BUT WE'RE LOOKING FOR ANOTHER LEVEL
THERE ARE VIEWERS' CHOICE INGREDIENTS IN THIS BASKET.
I THINK THE VIEWERS
REALLY LIKE TO SEE DIVERSE USAGE.
THIS IS GOOD, BUT I KNOW YOU CAN DO BETTER.
IN THE NEXT ROUND I'LL PUSH A LITTLE HARDER FOR YOU.
OH, YOU THINK YOU'RE GETTING THERE.
I SURE HOPE SO.
THANK YOU.
TODAY I MAKE GRILLED SCRAPPLE
FIRST OFF, IT'S VERY COLORFUL,
AND I LIKE THE TRUFFLE HONEY IN THE VINAIGRETTE.
I LIKE THE WAY YOU MIXED THE PEPPERS.
BUT I WISH THAT THE SCRAPPLE WAS SORT OF REPROCESSED.
(Alex) I LIKE THE WAY THE SCRAPPLE'S BROKEN UP
INTO THE SALAD.
I DON'T REALLY UNDERSTAND
I USE IT IN TWO DIFFERENT WAYS
JUST SO YOU GUYS COULD SEE, YOU KNOW, WHAT I DID WITH IT.
SOMETIMES WHEN YOU PUT TOO MUCH,
IT ACTUALLY CAN REALLY DRAG A DISH DOWN,
GOTCHA, CHEF.
SO IF YOU WERE TO WIN TODAY,
WHAT WOULD YOU DO WITH THE MONEY?
I WOULD GO BACK TO THE ISLAND OF HAITI
AND COOK FOR EVERY YOUNG KID IN THE STREET.
THANK YOU, CHEFS.
NEXT--CHEF AMY.
I HAVE A HONEY TRUFFLE-GLAZED ARTICHOKE
WITH JALAPEÑOS
AND A GRILLED SCRAPPLE WITH CORN NUT DUST.
THANK YOU, CHEF.
BUT I'M NOT A BIG FAN OF LEAVING CHUNKS OF JALAPEÑO ON IT.
I'D RATHER YOU SORT OF MINCE IT AND PUT IT IN THE DISH,
BECAUSE IF YOU ATE THAT CHUNK,
OKAY.
I LOVE, LOVE, LOVE SPICY FOOD, BUT IT'S TOO MUCH.
LITERALLY, LIKE, MY NOSE IS RUNNING.
IT OVERPOWERS EVERYTHING.
(Alex) I LIKE YOUR STYLE.
THE CHAR FROM THE GRILL,
REALLY BREAKING UP THE CORN NUT AND GETTING THAT SALTINESS
IN WITH THE HONEY ON THE BOTTOM OF THE PLATE.
(Chris) IF YOU WERE TO MOVE ON TODAY,
WHAT WOULD YOU DO WITH THE MONEY?
MY MOM HAS FIBROMYALGIA,
SO I'M GONNA BUY HER ONE OF THOSE LIFTS,
SO SHE CAN GO UP AND DOWN THE STAIRS.
SHE GAVE ME A SUPER CHILDHOOD,
AND I JUST NEED TO GIVE HER SOMETHING BACK.
THANK YOU.
TODAY I MADE FOR YOU GUYS
PAN-SEARED SCRAPPLE WITH SEARED RADICCHIO,
BRAISED CORN NUTS, AND TRUFFLED YOGURT.
(Alex) I THINK THE YOGURT WITH THE HONEY
WAS GOOD AND COOLING.
I LIKE IT AGAINST THE ARTICHOKE.
THE DISH IS VERY BEAUTIFUL, NICE, TIGHT PRESENTATION.
THE DISAPPOINTMENT FOR ME IS THIS ARTICHOKE THERE.
IT'S LIKE NO REPROCESSING WHATSOEVER,
AND THAT REALLY DOESN'T WORK.
I MEAN, YOU'VE GOT TO DO SOMETHING TO IT.
(Chris) I LIKE WHAT YOU DID WITH THE CORN NUTS.
THAT'S PROBABLY MY FAVORITE PART OF THIS DISH,
THAT'S MY LEAST-FAVORITE PART OF THE DISH.
YEAH.
YEAH. IT IS CHEWY. I COULDN'T GET IT OUT OF MY TEETH.
(Alex) AND I DO FIND THE RADICCHIO REALLY CHARRED.
UNFORTUNATELY, IT TASTES KIND OF REMINISCENT
OF GASOLINE.
CHEFS, PLEASE STEP OUT FOR A MOMENT.
THE FIRST CHOP OF THIS COMPETITION IS ABOUT TO COME.
YOU KNOW, I STUDIED EVERY MEAT,
(Virginia) EXACTLY.
I'M CERTAINLY NOT EXCITED THAT I CHARRED RADICCHIO,
BUT, YOU KNOW, WHAT CAN YOU DO?
OKAY, SO OUR FANS WANTED THE CHEFS
TO GRAPPLE WITH SCRAPPLE. HOW'D THEY DO?
I THINK THAT IT REALLY SPEAKS TO THE VIEWERS' CHOICES
THAT THEY CHOSE INGREDIENTS TO GO INTO THE BASKET
THAT CREATED ADVERSITY.
OUR VIEWERS ARE JUST AS VICIOUS
AS THE PEOPLE WHO MAKE THE BASKETS ON A DAILY BASIS.
I WAS NOT AT ALL IMPRESSED WITH ANY OF THE CHEFS.
THERE REALLY WASN'T A LOT OF CREATIVITY
AND REALLY NO RISK-TAKING.
THE MOST DISAPPOINTING PART OF AMY'S DISH
WAS THE SCRAPPLE.
IT WAS A PALLID CHUNK THAT WAS BADLY GRILLED.
IT WAS REALLY A THROWAWAY.
BUT I STILL GOT A SENSE OF AMY'S STYLE.
THE TASTE OF THE SALTINESS OF THE CORN NUTS AND THE TEXTURE
AGAINST THAT SWEETNESS OF THE TRUFFLE HONEY--
THERE WAS SOMETHING ADDICTIVE ABOUT THAT PART.
BUT SHE WENT WAY OVERBOARD WITH THE CHILI.
I LOVE SPICY FOOD--LOVE-- BUT THAT WAS CRAZY.
I THINK THE ONLY PERSON THAT REALLY DID
SOME REAL MANEUVERING WITH FLAVOR WAS VIRGINIA.
SHE DID A VERY NICE GREMOLATA
IN WHICH SHE SLICED UP THE ARTICHOKES.
SHE DID FRY THE SCRAPPLE LIKE EVERYBODY,
BUT AT LEAST IT HAD A GREAT CRUST.
AND THAT BRUSCHETTA WITH THE GOAT CHEESE
AND THE WHITE TRUFFLE HONEY WAS VERY FLAVORFUL.
I THINK USING BREAD WAS A SMART, SAFE IDEA.
AND I REALLY FEEL LIKE VIRGINIA'S CAPABLE
OF CREATIVE RISK AND JUST OPTED NOT TO TAKE IT.
IVAN'S THE ONLY ONE WHO REALLY DID A LOT OF WORK HERE.
HE ATTEMPTED TO REALLY MAKE A SALAD
WHERE THE SCRAPPLE BECAME PART OF THE WOODWORK.
I LIKED HIS VINAIGRETTE AS WELL.
IT WAS PROBABLY THE LIGHTEST, BRIGHTEST APPETIZER.
YOU KNOW, WHO I THINK SHOWED THE MOST CREATIVITY WAS IAN
I DIDN'T LIKE IT.
I THOUGHT THAT IS SORT OF HALF-REHYDRATED.
I THOUGHT IT WAS JUST UNINTERESTING.
TO ME, IAN'S TRANSFORMATION
REALLY CAME THROUGH ON HIS SCRAPPLE.
BUT THAT RADICCHIO
JUST WAS SO BURNT AND SO BITTER.
IT'S THE ONLY THING YOU COULD FOCUS ON
WHILE YOU WERE EATING IT.
YOU COULDN'T EVEN THINK ABOUT THE BASKET INGREDIENTS.
OKAY, SO THAT WAS OUR FIRST-EVER ROUND
WITH MYSTERY INGREDIENTS CHOSEN BY VIEWERS.
YES.
YES.
(Virginia) I WAS POSSIBLY THE MOST LACKING IN CREATIVITY,
BUT I THINK THAT IT MIGHT BE AMY WHO GOES FIRST.
(Ian) I DEFINITELY MADE SOME PRETTY INTENSE MISTAKES.
I'M IN AT LEAST AS MUCH DANGER TO GO HOME
AS ANYBODY ELSE.
THREE CHEFS WILL HAVE THE HONOR OF CONTINUING ON
TO THE ENTRéE ROUND, ONE WILL NOT.
♪♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF AMY, YOU'VE BEEN CHOPPED. JUDGES.
WE WERE PRETTY UNINSPIRED BY ALL FOUR DISHES.
THESE INGREDIENTS WERE CHOSEN BY THE VIEWERS.
I THINK THEY WANT TO SEE THESE INGREDIENTS TRANSFORMED.
BUT, AMY, THE REASON THAT YOU'RE NOT GOING ON
IS THAT WE REALLY FELT THAT THREE OF YOUR FOUR INGREDIENTS
WERE REALLY JUST PUT ON THE PLATE.
AND THE ONE INGREDIENT YOU DID WORK WITH, THE ARTICHOKES,
WHILE THEY WERE FLAVORFUL, THEY WERE SO SPICY.
IT REALLY JUST DOMINATED THE DISH.
THANK YOU.
CHEF, THANK YOU. GOOD LUCK TO YOU.
(Amy) I JUST FEEL LIKE CRAP FOR LETTING PEOPLE DOWN.
DISAPPOINTED, UM, IN MYSELF.
I JUST HAVE TO DO SOMETHING TO GET MY MOM THAT LIFT.
AND, CHEFS, I'VE GOTTA TELL YA, YOU'VE GOTTA STEP IT UP.
THIS IS FOR $10,000.
YOU REALLY NEED TO BRING IT IN THE NEXT ROUND.
ONE ROUND DOWN, TWO TO GO.
AGAIN, THE FANS HAVE SPOKEN.
AND YOU'LL BE LIVING OUT THEIR MYSTERY INGREDIENT WHIMS
(Virginia) I'M SCARED,
BECAUSE THE AUDIENCE MIGHT GIVE A BIG, YOU KNOW,
"I DARE YOU TO COOK THIS" TO US.
PLEASE OPEN YOUR BASKETS.
AND WE HAVE FOR THE ENTRéE COURSE...
SEEING BISON SHORT RIBS WAS BORDERLINE CRUSHING.
30 MINUTES ON THE CLOCK THIS ROUND.
TIME STARTS NOW.
I KNOW THAT THE VIEWERS PICKED THE SHORT RIBS,
AND I CAN KINDA SEE WHERE THEY'RE GOING.
SHORT RIBS ARE AN EXTREMELY LONG-COOKING CUT OF MEAT.
TO HAVE TO DO SOMETHING WITH 'EM IN 30 MINUTES IS DAUNTING.
THE LAST THING I WANT TO DO IS STEAK AND POTATOES.
IT WILL BE LIKE GIVING CHRIS SANTOS THE FINGER.
HE'S JUST TOLD US TO BE CREATIVE,
TO NOT PLAY IT SAFE.
SO I'M GONNA TURN IT INTO A SAUSAGE.
I'VE USED A MEAT GRINDER A LOT.
IT'LL WORK.
(Virginia) I MAKE ALL KINDS OF SAUSAGES
AT MY RESTAURANT.
SOME PEOPLE CALL ME THE SAUSAGE QUEEN.
SO I'M GONNA MAKE SOME SORT OF SAUSAGE OUT OF THIS.
MY HEART SINKS WHEN I SEE IAN
WITH THE ONLY MEAT GRINDER IN THE KITCHEN.
I'M VERY, VERY UNHAPPY ABOUT IT.
PLAN "B" IS TO SEAR IT OFF AND BRAISE IT
IN SOME SORT OF FLAVORFUL LIQUID.
SO I GRAB RED WINE AND GET THAT IN A PAN.
I GET STAR ANISE. I GET JUNIPER.
I GET BLACK PEPPER, GINGER, AND A LOT OF THINGS
THAT I THINK THE FENUGREEK WILL MELD WELL WITH,
BECAUSE I WANT TO FEATURE IT IN THE BRAISE.
(Geoffrey) ONE OF MY FAVORITE SPICES HERE IS FENUGREEK.
I'M JUST GOTTA TELL YOU,
I'M ARMENIAN. WE USE THIS ALL THE TIME.
YOU CAN'T JUST TOSS
A HANDFUL OF FENUGREEK INTO A DISH AND END THE STORY.
(Ivan) I NEVER WORKED WITH FENUGREEK BEFORE.
I WOULDN'T KNOW WHAT IT WAS. I THINK IT'S A GRAIN,
LIKE, UM, COUSCOUS.
CHICKEN STOCK RIGHT THERE.
I GET SOME CHICKEN STOCK,
AND I ADD SOME FENUGREEK.
I WANT TO PUT VEGETABLES IN MY DISH,
SO THIS IS WHERE I USE THE SPINACH.
AND I WILT IT. I ADD SOME FENUGREEK.
I HOPE THAT IT WILL BRING SOME GOOD TEXTURE TO IT.
I DECIDE THAT I'M GONNA MAKE
A NICE PAN-SEARED SHORT RIBS
AND GRAB MY HERBS AND MARINATE IT.
MY MAMA JUST PASSED, AND SHE LOVED DOING SHORT RIBS.
AND I KNOW MY MAMA WOULD LOVE THIS DISH.
(Ted) JUDGES, SO CHEESE SPREAD IN A JAR--
(Geoffrey) THEY'RE JUST CRUEL.
BUT YOU KNOW, THERE ARE WAYS TO IMAGINE IT.
I DON'T WANT TO SEE JUST A DOLLOP OF THAT CHEESE SPREAD
ON THE BOTTOM OF THE PLATE. I WANT SOME THOUGHT.
I WANT SOME INTEGRATION WITH OTHER ELEMENTS.
A JAR OF PROCESSED CHEESE-- REAL NICE.
THE CHEESE NEEDS TO BE TONED DOWN A GREAT DEAL,
AND THE EASIEST WAY TO DO THAT
IS TO MIX THAT WITH BETTER DAIRY PRODUCTS.
I RUN FOR THE MASCARPONE, THE PARM, THE HEAVY CREAM.
WITH THESE THINGS I'LL BE ABLE TO MAKE A GRATIN OUT OF IT.
I THINLY SLICE NEW POTATOES SO THEY COOK QUICKLY ENOUGH
(Ted) OKAY, CHEFS,
YOU ARE DOWN TO 15 MINUTES.
(Virginia) I AM GOING TO MAKE CHEESY BACON POTATOES,
SO I DUMP THE POTATOES IN THE BOILING WATER WITH SALT.
IN ROUND ONE THEY TOLD ME TO TAKE RISKS
AND NOT PLAY IT SAFE.
SO I WANT TO SHOW I CAN TRANSFORM CHEESE SPREAD.
SO I GRAB A CAN OF CHIPOTLE
AND A BOTTLE OF SRIRACHA.
WITH THE FOOD NETWORK
AND WITH ALL THE ATTENTION THAT CHEFS ARE GETTING,
IT'S BECOME THIS SORT OF GLAMOROUS, ENVIABLE POSITION.
HOWEVER, I HAVEN'T HAD A HOLIDAY OFF IN EIGHT YEARS.
MY BACK'S STARTING TO GO.
YOU HAVE TO REALLY LIKE IT AND BE REALLY GOOD AT IT.
(Ivan) POTATOES-- I SLICE IT VERY THIN,
PUT IT IN A PAN TO SAUTé WITH SOME ONIONS,
GET IT REALLY CARAMELIZED.
I WILL USE THAT CHEESE TO PUT IN THE POTATO,
MAKE IT MORE CREAMIER.
AND I'M GONNA MAKE A SHORT RIB JUS.
FIRST I DEGLAZE IT WITH A LITTLE BIT OF CHICKEN STOCK.
I GET ONIONS, CARROTS, CELERY,
AND THEN REDUCE IT WITH A LITTLE WINE
AND SOME MUSHROOM AND BUTTER
AND MAKE A NICE SAUCE.
(Ted) CHEFS, YOU ARE DOWN TO TEN MINUTES.
(Ian) COME ON, BABY. COME ON.
(Chris) IAN'S HAVING A HARD TIME GETTING THAT MEAT EXTRUDED.
IT'S NOT COMING THROUGH THE GRINDER RIGHT.
COME ON. COME ON. COME ON. COME ON.
(Virginia) I SEE IAN STRUGGLING WITH HIS MEAT GRINDER,
AND I'M SORT OF HAPPY IN THE END
THAT I DIDN'T HAVE TO DEAL WITH THAT PROBLEM,
OH, NO.
(Ian) WHEN YOU'RE GRINDING MEAT, THERE'S A PROBLEM CALLED SMEAR.
AND IT'S LIKE DRAGGING THE MEAT THROUGH THE DIE,
HE'S JUST-- THIS IS CRASH AND BURN
LIKE I DON'T THINK I'VE EVER SEEN.
AT THIS POINT I'M HOSED.
(bleep)
PLAN "B," BROTHER. DON'T GIVE UP.
YOU CAN MAKE SOMETHING OUT OF THIS.
BEHIND.
I'M REALIZING AS THE TIME WINDS DOWN
THAT ALL I CAN DO IS PUSH THROUGH AS HARD AS I CAN.
THE VIEWERS' CHOICES WERE CRUEL, BUT IT'S PART OF THE GAME.
IT MAKES THE WHOLE THING MORE INTERESTING.
THE OPTION AT THIS POINT IS TO MAKE KIND OF, LIKE,
A THAI-SPICED VIETNAMESE SPRING ROLL.
I'M GRABBING THE RICE PAPER.
I JUST NEED TO REHYDRATE THEM IN HOT WATER.
I GRAB THE LETTUCE, CILANTRO, MINT.
I THINK THAT KNOWING A LOT ABOUT FOOD
REALLY GIVES YOU A FRAMEWORK IN WHICH TO IMPROVISE.
CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
(Virginia) SO I DECIDE I'M GONNA MAKE A QUICK PICKLED ONION.
SO I THROW ON SOME CIDER VINEGAR, FENUGREEK.
AND I THINK THIS DISH WILL IMPRESS THE JUDGES
AND SHOW THAT I CAN TRANSFORM INGREDIENTS.
(Chris) FINISH YOUR PLATES, GUYS. FINISH 'EM UP.
THIS IS REALLY HARD.
(Virginia) THIS IS THE VIEWERS' CHALLENGE.
AND VIEWERS DON'T KNOW WHAT GOES INTO COOKING
AND PLATING A FULL MEAL FROM SCRATCH IN 30 MINUTES.
THE BISON SHORT RIBS-- THEY'RE NEARLY IMPOSSIBLE
TO COOK IN 30 MINUTES.
I'M DEFINITELY WORRIED. THANKS A LOT, VIEWERS.
(Ted) 30 SECONDS, CHEFS.
I'M, LIKE, PUSHING AS HARD AS I CAN,
BUT IT WASN'T LOOKING GOOD TO ME.
IT LOOKED LIKE JACKSON ***'S TOILET PAPER.
(Ted) TEN, NINE, EIGHT,
SEVEN, SIX,
FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
NOBODY COULD HAVE MESSED UP WORSE.
AND I'M VERY ANGRY.
(Ivan) I'M LOOKING AT MY DISH,
AND IT'S A DISASTER.
(Virginia) I AM DEFINITELY DEFLATED.
WHAT I HAVE IS ALMOST KIND OF EMBARRASSING.
YOU ARE HERE FOR A SPECIAL COMPETITION.
FOR THE FIRST TIME, "CHOPPED" FANS HELPED US PICK
SOME OF OUR MYSTERY INGREDIENTS--
FENUGREEK, NEW POTATOES,
BISON SHORT RIBS,
AND CHEESE SPREAD IN A JAR.
WE HAVE PAN-SEARED SHORT RIBS
WITH PAN-FRIED POTATO
AND WITH A MUSHROOM, CHEESE,
SHORT RIB REDUCTION JUS.
CHRIS CHALLENGED YOU CHEFS TO DO SOMETHING OUTSIDE THE BOX,
AND YOU WENT WITH SOMETHING THAT'S VERY STRAIGHTFORWARD
WITH STEAK AND POTATOES. HOW DO YOU FEEL ABOUT THAT?
TO TELL YOU THE TRUTH, MY MOM WOULD LOVE TO EAT THAT DISH.
AND UNFORTUNATELY, SHE'S NOT HERE WITH ME,
SO THAT WAS THE INSPIRATION TO CREATE THAT DISH.
I LOVE THE LOOK OF IT-- POTATOES AND STEAK.
I MEAN, TO ME IT'S A CLASSIC.
I LIKE THE SAUCE-- MUSHROOMS AND BUTTER.
IT MASKS THE CHEESE SPREAD ENOUGH
THAT YOU GOT AWAY WITH IT.
UNFORTUNATELY, WHAT YOU DIDN'T GET AWAY WITH WAS THE FENUGREEK.
FENUGREEK IS DRIED SPICE.
SO YOU'VE GOTTA GRIND IT. YOU CAN'T JUST COOK IT
AND EAT IT WHOLE, BECAUSE IT'S REALLY SO ACRID.
OKAY.
NO, CHEF, I HAVEN'T.
OKAY, THAT EXPLAINS IT.
IT'S IMPRESSIVE THAT THE FANS
ACTUALLY STUMPED A CHEF HERE TODAY.
I THINK THE MEAT WAS A REAL CHALLENGE,
AND I THINK YOU REALLY ROSE TO THE CHALLENGE.
THANK YOU, CHEF.
THANK YOU.
I WAS DEFINITELY PUSHING VERY HARD
TO NOT PUT STEAK AND POTATOES ON THE PLATE.
THIS IS A FENUGREEK-SPICED SHORT RIB IN RICE PAPER
WITH A FAKE CHEESE GRATIN.
QUITE HONESTLY, NOTHING WAS GOING RIGHT FOR YOU,
SO IT'S KIND OF AMAZING TO ME HOW DELICIOUS THIS BISON IS.
AND ALSO I LOVE THE POTATOES. I LOVE 'EM.
WELL, THANK YOU.
AND YOU USED THE FENUGREEK
IN THE WAY THAT IT'S REALLY SUPPOSED TO BE USED.
I GET THAT YOU PUT THIS WRAPPER ON HERE
RIGHT, BUT IT'S USELESS AS-IS.
THE LAST COUPLE OF MINUTES GOT AWAY FROM ME.
I FIND IT VERY TASTY.
THE RICE PAPER AND THE CILANTRO AND THE MINT,
JUST THE DELIGHTFUL MARRIAGE OF THE FENUGREEK,
AND THE FLAVOR IS GREAT ON THE MEAT.
THE ONLY THING IS THAT'S, LIKE, CHEESY POTATOES,
AND THEN THIS SORT OF VIETNAMESE--
I DON'T UNDERSTAND HOW THAT WAS GONNA COME TOGETHER,
OBVIOUSLY, CHEESY GRATIN IS NOT SOMETHING
YOU SEE IN SOUTHEAST ASIA, BUT I ROLLED WITH IT.
THANK YOU.
YOU HAVE ASIAN-SPICED SHORT RIBS
WITH CHEESY POTATO
AND PICKLED RED ONION.
I DO HAVE TO WARN YOU THAT IN A HURRY TO PLATE,
I WAS UNABLE TO STRAIN THE SAUCE AND THE PICKLING LIQUID.
I WOULD SAY THE MOUND OF SPICES,
THE FENUGREEK AND OTHER STUFF IS ROUGH,
BUT IT'S A LOT BOLDER THAN THE FIRST DISH YOU GAVE US.
I ADMIRE THE RISK THAT YOU TOOK.
I THINK THE BACON TO GO WITH THE CHEESE
AND THE SOY AND THE VINEGAR TO REALLY ELEVATE
AND BRIGHTEN THE MEAT.
I DO LIKE THE POTATOES, THOUGH. THERE'S A NICE HEAT.
I DO LIKE THE PICKLED RED ONIONS.
BUT HOWEVER, THE BISON IS VERY, VERY TOUGH.
WHAT I HAD WISHED IS THE SAUCE AND BISON WERE ONE.
INSTEAD THE BISON'S OVER HERE, AND THE SAUCE IS UNDERNEATH.
OKAY.
CHEF VIRGINIA, THANK YOU.
SO WHICH TWO CHEFS WILL MAKE IT ON TO THE FINAL ROUND?
THAT'S WHAT THE JUDGES HAVE TO DECIDE NOW.
I MADE SUCH POOR DECISIONS
(Virginia) YOU HAD A MECHANICAL BREAKDOWN.
I JUST HAD A BREAKDOWN.
I THINK YOURS HAD THE FEWEST PROBLEMS.
(laughs)
THESE ARE BASKETS THE VIEWERS MADE.
I REALLY GIVE THE VIEWERS CREDIT
IN KNOWING HOW TO, LIKE, THROW ONE LITTLE BOMB IN THERE.
SOMETIMES THE SIMPLEST THING LIKE A GREAT PIECE OF BEEF
THAT WAS TOUGH TO WATCH,
BUT I MEAN I HAVE TO GIVE HIM CREDIT FOR NOT GIVING UP.
I LOVED THE FLAVOR OF THE BISON.
THE FENUGREEK REALLY CAME OUT. THE GUY KNOWS FLAVOR PROFILES.
BUT I MEAN, WHAT ABOUT THE SPRING ROLL WRAPPER?
IT WAS LIKE A WET NAPKIN.
IVAN ACTUALLY DID QUITE A NICE JOB.
HE REALLY MADE AN AMAZING PIECE OF BISON.
I THOUGHT THE CHOICE OF THE MUSHROOMS--SMART.
THE OTHER POINT IS THAT YOU TOLD THESE GUYS
TO SWING FOR THE FENCES,
AND HE ALSO MADE YOU STEAK AND POTATOES.
YEAH, HE WASN'T CREATIVE, BUT HE WAS SMART.
I THOUGHT VIRGINIA'S DISH WAS VERY FLAVORFUL.
HOWEVER, AS A COHESIVE DISH, IT DIDN'T WORK.
AND NOT STRAINING HER SAUCE
YEAH.
BUT PICKLED ONIONS AND BACON-- I MEAN, HOME RUN.
WELL, IF ONLY THE FANS COULD MAKE THIS DECISION,
BUT UNFORTUNATELY, YOU THREE ARE THE ONLY ONES
WE DO.
YES.
(Virginia) I DO NOT FEEL GOOD.
I REALLY LOST A HANDLE ON PLATING.
IT KIND OF ALL JUST WENT OUT THE WINDOW
AS THE CLOCK RAN DOWN.
OH, I VERY BADLY WANT TO WIN $10,000.
I JUST DON'T SEE IT HAPPENING AT THIS POINT.
I MEAN, I'M ASSUMING THAT I'M GETTING CHOPPED.
WHO'S GOING TO THE FINAL ROUND?
THERE'S ONLY ONE WAY TO FIND OUT.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
CHEF VIRGINIA,
YOU'VE BEEN CHOPPED. JUDGES.
VIRGINIA, EVEN THOUGH WE ALL WITNESSED A MELTDOWN,
WE FELT THAT YOUR DISH HAD A LOT OF ERRORS
THAT WE JUST COULD NOT OVERLOOK,
SPECIFICALLY THE PICKLING LIQUID THAT YOU USED FOR THE ONIONS.
WHILE DELICIOUS,
THE SEDIMENT WAS JUST STREWN ALL OVER THE POTATOES.
IT WAS ALMOST INEDIBLE,
AND FOR THOSE REASONS WE HAD TO CHOP YOU.
I'M SORRY I COULDN'T IMPRESS YOU MORE.
THANK YOU.
(Virginia) I'M DISAPPOINTED.
I HOPE THAT THE VIEWERS REALIZE HOW HARD THOSE INGREDIENTS WERE
AND THAT I HAD THE ABILITY TO WIN.
I JUST DIDN'T.
CHEF IVAN, CHEF IAN,
THE FANS DID ALL RIGHT BY YOU THE FIRST TWO ROUNDS.
LET'S SEE WHAT INGREDIENTS THE VIEWERS CHOSE
FOR THE DECISIVE DESSERT ROUND, SHALL WE?
YES.
PLEASE OPEN YOUR BASKETS.
THE MANDATORY INGREDIENTS ARE...
30 MINUTES ON THE CLOCK STARTING NOW.
(Ian) I'M VERY SURPRISED TO BE IN ROUND THREE.
I'M PRETTY STOKED.
THE VIEWERS' INGREDIENTS ARE AN INTENTIONAL CURVEBALL,
AND IT DOES FORCE YOU TO TRY TO THINK AROUND THAT CORNER.
LIKE, HOW THE (bleep) AM I GONNA GET THIS
TURNED INTO SOMETHING EDIBLE IN THE ALLOTTED TIME?
WELL, I'M GONNA MAKE A MICROWAVE CAKE,
BECAUSE WE ALWAYS HAVE ONE ON THE MENU IN MY RESTAURANT,
AND OBVIOUSLY IT'S FAST
I KNOW THAT IT CAN BE A VEHICLE FOR A LOT OF DIFFERENT FLAVORS.
BLACK LICORICE ROOT
HAS A VERY, LIKE, MILD, NUTTY, HERBACEOUS CHARACTER.
AND I KNOW THAT I NEED TO STEEP IT
AND GET THE FLAVOR INTO A LIQUID
TO MAKE A LIGHT SYRUP FOR THE MICROWAVE CAKE.
(Chris) I THINK THE VIEWERS HERE
ARE THROWING DOWN A LITTLE BIT OF A GAUNTLET.
I THINK THEY'RE SAYING, "OKAY, NOW WE'RE GONNA THROW YOU
A CRAZY BASKET."
PORK RIND DOES NOT BELONG IN A DESSERT.
I DON'T KNOW WHAT THE VIEWER WAS THINKING.
I AM NERVOUS THIS IS GONNA GET ME CHOPPED.
(Ted) PIG SKIN DESSERTS.
NICE, FANS. REAL NICE.
CAN YOU FORGIVE THE VIEWERS FOR THIS ONE?
IT'S NOT OUT OF THE REALM OF POSSIBILITY.
I MEAN, I'VE HAD BACON ICE CREAM IN THE LAST MONTH.
BACON AND CHOCOLATE WORK REALLY WELL TOGETHER.
RIGHT AWAY IN MY MIND I SAY I'M GONNA MAKE A CHOCOLATE MOUSSE.
EVERYBODY LOVES CHOCOLATE.
AND I USE THE PORK RINDS FOR CRUNCHINESS.
I MIX SOME WHIPPED CREAM WITH MY CHOCOLATE,
AND I MAKE MY CHOCOLATE MOUSSE.
MY THREE GIRLS, THEY LOVE CHOCOLATE,
AND I WAS THINKING ABOUT THEM MAKING THAT DISH.
(Ian) THE SUPPOSED CURVEBALL OF THE PORK RIND
IS SO EASY TO DEAL WITH.
I WANT TO TREAT THEM SORT OF LIKE CINNAMON TOAST.
JUST GIVE 'EM A QUICK TOSS IN SUGAR
AND CHINESE FIVE-SPICE.
THERE'S A GOOD CHANCE THAT I'M STRONGER THAN IVAN IS.
LIKE, THERE'S A GOOD POSSIBILITY.
AND, CHEFS, WE ARE AT THE 15-MINUTE MARK NOW.
LIMONCELLO ESSENCE-- VERY SWEET, GOOD LEMON FLAVOR,
MADE FROM LEMONS FROM THE AMALFI COAST.
(Ivan) LIMONCELLO IS GOOD FOR DESSERT.
SO I MAKE A REDUCTION,
A NICE BERRY SAUCE.
I ADD THE LIMONCELLO TO THE BERRIES
SO I CAN COOK IT DOWN.
I WANT THE BERRIES TO BE SMOOTH.
SO I JUST BLEND EVERYTHING AND PURéE IT
AND MAKE A SAUCE OUT OF IT.
I'M GONNA MAKE A SORBET WITH THE LIMONCELLO.
BUT I'VE GOT TO REDUCE IT TO COOK OUT THE ALCOHOL,
'CAUSE TOO MUCH ***-- YOUR SORBET'S NOT GONNA SET.
HOWEVER, IN BRINGING IT DOWN,
YOU'RE BRINGING UP THE LEVEL OF SUGAR.
TOO MUCH SUGAR, YOUR SORBET IS NOT GONNA SET.
(Alex) I THINK ACTUALLY THE LIMONCELLO
COULD GO NICELY WITH THE LICORICE.
(Geoffrey) YEAH, I DON'T SEE WHY NOT.
(Ivan) I DON'T LIKE BLACK LICORICE.
TASTES LIKE MEDICINE.
I HAVE TO BRING SOMETHING TO WOW THE JUDGE,
SO I ADD A LITTLE VINEGAR
TO MY LICORICE
TO EXTRACT ALL THE FLAVOR FROM THAT.
AND I SAID I'M GONNA USE THE APPLE
AND INFUSE THAT WITH THE BLACK LICORICE
AND STRAIN IT.
I DON'T WANT TO BE CHOPPED,
BECAUSE MY DAUGHTERS ARE GONNA MAKE FUN OF ME.
SO I HAVE TO PUT MY GAME FACE ON.
AND I JUST HAVE TO BE FEARLESS, BECAUSE IT'S A FIGHT.
IT WAS WAR. I DIDN'T WANT IAN TO WIN.
AND, CHEFS, YOU HAVE TEN MINUTES LEFT ON THE CLOCK.
(Ian) I'VE NEVER WORKED WITH A BATCH ICE CREAM MIXER BEFORE.
SO I'M REALLY SKETCHED OUT ABOUT THIS
AFTER THE PREVIOUS ROUND'S MEAT GRINDER DEBACLE.
ALL I CAN DO IS POUR IN THE BASE AND HOPE FOR THE BEST.
MACADAMIA NUTS ARE JUST DELICIOUS.
I MAKE 'EM INTO A MACADAMIA NUT PRALINE.
MY MAIN CONCERN IS WHETHER THE MICROWAVE
IS IN THE SAME POWER RANGE AS WHAT I'M FAMILIAR WITH.
HE'S MAKING A MICROWAVE CAKE.
WE'VE NEVER HAD PEOPLE BAKE INSIDE THE MICROWAVE.
EVIDENTLY THIS IS A SPONGE CAKE
(beeping)
I HAVE NEVER HEARD OF WHAT HE'S DOING.
WELL, WE'LL SEE WHAT HAPPENS WHEN IT COMES OUT.
CHEFS, THIS IS THE 5-MINUTE MARK.
(Ivan) MACADAMIA NUTS-- I'M GONNA JUST CRUSH IT
AND TOAST IT WITH SOME APPLE.
PRESSURE WAS ON FOR ME JUST TO MAKE SURE THAT
THAT $10,000 WOULD GO TO HAITI
FOR THOSE KIDS WHO WERE DEVASTATED BY THE EARTHQUAKE.
(Ted) AND, CHEFS, YOU'VE GOT ONE MINUTE LEFT.
OKAY, HERE WE GO.
HERE WE GO.
(Ian) THE SORBET DOESN'T SET UP AS MUCH AS I WANT,
'CAUSE THERE'S STILL TOO MUCH ALCOHOL IN IT.
BUT THE HIGHER DEGREE OF PRECISION
AND THE WAY THE FLAVORS WERE LAYERED AND TIED TOGETHER,
I FELT I HAD SUCCESS IN SHOWING, LIKE, HOW I WANTED IT TO COOK.
FINISH 'EM UP, GUYS. FINISH 'EM UP.
(Ted) AND WE ARE DOWN TO THE FINAL SECONDS
OF AN EXCITING FINAL ROUND, CHEFS.
TEN, NINE,
EIGHT, SEVEN,
SIX, FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP.
(Ian) IVAN JUST COOKED SORT OF MORE, LIKE, RUSTIC SOUL FOOD.
I LIKE THE WAY MY DISH LOOKS A LITTLE BIT BETTER.
IT'S MORE COMPLICATED, A TOUCH MORE CEREBRAL.
THREE COURSES BEHIND YOU,
AHEAD OF YOU YOUR LAST CHANCE
TO SERVE THE JUDGES WHAT YOU'VE MADE.
FANS WANTED TO SEE YOU MAKE DESSERT
WITH PORK RINDS, DRIED BACK LICORICE ROOT,
MACADAMIA NUTS, AND LIMONCELLO.
CHEF IAN, WHAT DO WE HAVE?
A BLACK LICORICE SPONGE CAKE
WITH LIMONCELLO, FIVE-SPICE PORK RINDS,
AND CANDIED MACADAMIA NUTS.
THE MICROWAVE CAKE IS OBVIOUSLY A REALLY FAST WAY
OF GETTING A SPONGE CAKE BANGED OUT.
I'VE NEVER SEEN THAT PROCEDURE BEFORE.
IT'S VERY, VERY INTERESTING.
(Alex) I THINK IT'S BRILLIANT-- THE EGGINESS OF THE CAKE,
THE RICHNESS OF THE MACADAMIA I THINK GOES REALLY WELL
WITH THE BRIGHTNESS OF YOUR LIMONCELLO.
BUT I DON'T TASTE THE LICORICE IN THE CAKE.
I'M THINKING I'M GETTING IT, BUT IT'S VERY SUBTLE.
I REALLY LIKE THE SORBET AND THE MACADAMIA NUT.
I THOUGHT THAT WAS JUST-- JUST DELICIOUS.
IN ALL THREE ROUNDS I FEEL LIKE I TOOK RISKS,
AND OVERALL MY MORE CREATIVE USE OF PRODUCT
IS HOPEFULLY ENOUGH TO OVERCOME
SOME OF THE EXECUTION ERRORS I MADE IN THE EARLIER ROUNDS.
THANK YOU.
I JUST PREPARED
A MACADAMIA NUT ROASTED APPLE
WITH A CHOCOLATE MOUSSE
AND TOPPED WITH A SAUCE WITH THE BERRY.
I TASTE THE LICORICE IN THE SAUCE.
I LIKED THE COMBINATION
OF THE CHOCOLATE MOUSSE
WITH THE MACADAMIA AND THE PORK RIND BOTH.
ALL THE INDIVIDUAL COMPONENTS ARE GOOD.
BUT IT DOESN'T REALLY KIND OF BELONG TOGETHER.
(Alex) AND THIS FEELS LIKE YOU ALLOWED CHOCOLATE
AND APPLES AND BERRIES
AND OTHER PARTS OF THE PANTRY
TO REALLY BECOME THE MAIN DRIVING FORCE
BEHIND THIS DESSERT.
(Chris) YEAH, I THINK I AGREE WITH YOU.
THE VIEWERS' CHOICES AREN'T REALLY COMING THROUGH.
I HAD TWO PIECES OF THE PORK RIND, WHICH I LIKED--
THE SALTINESS WITH THE CHOCOLATE IS GREAT--
I BELIEVE I USED ALL THE INGREDIENTS
THAT I HAVE IN THE BASKET SUCCESSFULLY,
YOU KNOW, TO MY TASTE.
OVERALL MEAL?
IT'S UPS AND DOWNS, HIGH AND LOW,
BUT I'M HAPPY-- VERY HAPPY.
THANK YOU, TED.
THE JUDGES WILL BASE THEIR DECISION
ON ALL THREE COURSES.
WAY LESS THAN I THOUGHT I WOULD BE.
UM, YOU KNOW, LIKE,
I ASSUMED I WAS GOING HOME AFTER THAT BUNGLED ENTRéE.
THE FACT THAT THERE'S A CHANCE THAT I COULD WIN THIS
IS CRAZY TO ME.
THE VIEWERS WEIGHED IN ON THESE BASKETS,
AND IT'S JUST BEEN A REALLY DRAMATIC EPISODE.
IT WAS AMAZING, THE TWISTS AND TURNS.
I THOUGHT THE VIEWERS WERE SMART AND SAVVY.
DO YOU THINK THE CHEFS WERE INSPIRED
IAN WOWED US
WITH HIS MAGICAL LITTLE SPONGE CAKE
AND TITILLATING PORK RINDS AND MACADAMIA NUT.
I MEAN, YOU DEFINITELY FINISH ON A HIGH POINT.
BUT COMPARED TO IVAN'S DESSERT, I MEAN--
CHOCOLATE MOUSSE SITTING ON TOP OF APPLES?
HE DIDN'T EMBRACE
ANY OF THE BASKET INGREDIENTS AT ALL, YOU KNOW?
HE EMBRACED CHOCOLATE AND APPLES,
BUT NONE OF THOSE THINGS WERE THE VIEWERS' CHOICES.
(Alex) BUT IN THE APPETIZER ROUND,
IVAN REALLY USED THE BASKET INGREDIENTS
AND REALLY BROKE UP THAT SCRAPPLE.
AND I THINK IVAN WAS PRETTY MUCH THE MOST SUCCESSFUL ONE.
HE REALLY EMBRACED THE TRUFFLE HONEY
THE BEST OF ANY OF THE CHEFS,
AND I THINK IT WAS REALLY NICE.
AND I THOUGHT IT WAS A REALLY NICE, BRIGHT, LIGHT APPETIZER.
I WAS NOT IMPRESSED WITH THAT. IT WAS OVERDRESSED, MUSHY,
I'LL TAKE THAT OVER IAN'S RADICCHIO.
YEAH.
NEITHER WAS GASOLINE.
EVEN THOUGH IT WAS BURNT, I AGREE,
HE DID A GREAT JOB OF FRYING THAT CUBE OF SCRAPPLE.
YOU CAN'T ARGUE WITH THAT.
AND SCRAPPLE WAS IN THE BASKET.
I DID AGREE THAT IAN MADE A GREAT CRUST
ON HIS SCRAPPLE IN HIS FIRST COURSE.
BUT WHAT ABOUT IAN'S TREATMENT OF THE ARTICHOKES?
BLAND, AND I CALLED HIM ON IT.
LET'S GO TO MAIN COURSE.
THAT BISON THAT IVAN PREPARED TODAY
IS PROBABLY THE SINGLE BEST THING I ATE TODAY.
I HAVE TO SAY THAT. I MEAN, IT WAS PERFECTLY COOKED.
BUT THE GUY ROASTED A POUND OF FENUGREEK. IT WAS AWFUL.
I MEAN, I COULD ARGUE BACK
THAT FOR IAN TO THINK POTATO GRATIN
WITH A SUMMER ROLL IS UNREALISTIC.
ACTUALLY, I THINK THAT THE FLAVOR PROFILE
IN THAT BISON FOR IAN WAS REALLY GOOD.
YEAH, BUT YOU'RE OKAY WITH JUST DROPPING
FOR PRESENTATION HE GOT SKEWERED.
I THINK THAT BOTH IAN AND IVAN
HAD VERY HIGH AND VERY LOW POINTS TODAY,
BUT I THINK IAN TOOK MORE OF A CREATIVE RISK.
IVAN DIDN'T TAKE THOSE RISKS,
BUT IVAN WAS MORE ON POINT
IN TERMS OF SERVABLE, EDIBLE FOOD.
(Ted) SO DO YOU KNOW WHICH CHEF
INDEED.
YEP.
(Ian) I DIDN'T EAT IVAN'S DESSERT,
BUT MINE WAS DEFINITELY BETTER LOOKING.
I'M NOT A LOSER. I DON'T LIKE TO LOSE.
I NEVER LOSE, ALWAYS WIN.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
CHEF IAN, YOU'VE BEEN CHOPPED. JUDGES.
(Alex) CHEF IAN,
WE FELT YOUR DISHES WERE REALLY CREATIVE.
YOU TOOK MORE AND MORE RISKS.
UH, I THINK WHAT I CAME DOWN TO FOR US
WAS YOUR OVERALL EXECUTION FELL SHORT.
COOL. THANK YOU SO MUCH.
ABSOLUTELY.
CHEERS.
(Ian) IT IS DISAPPOINTING.
I MEAN, IN THE FACE OF BEING TOLD, DUDE, TAKE RISKS,
YOU KNOW, I PUSHED HARD.
UH, IT KINDA CAME AND BIT ME IN THE (bleep).
(Ted) AND THAT MEANS, CHEF IVAN DORVIL,
THAT YOU ARE THE "CHOPPED" CHAMPION
AND THAT YOU'VE JUST WON $10,000. CONGRATULATIONS, SIR.
THANK YOU, TED.
MY MOM JUST PASSED IN HAITI.
AND I WENT THERE JUST TO BE WITH MY MOM.
I WAS WATCHING ALL THOSE PEOPLE NOT HAVING A PLACE TO LIVE,
'CAUSE OF THE EARTHQUAKE, AND I SAID TO MYSELF,
YOU KNOW, THIS IS THE RIGHT TIME FOR ME TO COME
TO COOK FOR THEM. THAT'S WHAT I WANT TO DO.
(applause)
(Ivan) I ALWAYS TELL MY DAUGHTERS TO DO BETTER,
TO WIN, AND TO BE SUCCESSFUL.
I'M HERE TO SHOW THEM, YOU KNOW WHAT?
THIS IS YOUR ROLE MODEL RIGHT HERE.
♪♪♪