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(laughing)
ONLY ONE CHANCE TO WIN.
COMING OUT! BAM, BAM, BAM, BAM, BAM, BAM.
THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL
OW.
BEFORE TIME RUNS OUT.
(cheering)
OUR DISTINGUISHED PANEL OF CHEFS
KIND OF LOOKS LIKE A SHOELACE.
AND ONE BY ONE,
THEY MUST FACE THE DREADED...
AH.
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 TONY KANG.
YEAH.
I'M TONY KANG, SOUS-CHEF AT BROOKFIELD COUNTRY CLUB
IN UPPER BROOKFIELD, NEW YORK.
MY BACKGROUND IS CLASSIC FRENCH,
BUT I'M MORE OF THE EATING FAST FOOD TYPE OF GUY.
MY PARENTS IMMIGRATED HERE FROM KOREA,
AND THEY WORKED ODD JOBS JUST TO PUT FOOD ON THE TABLE.
AND I THOUGHT WHAT BETTER WAY TO MAKE SURE
MY FAMILY NEVER GOES HUNGRY IS TO WORK WITH FOOD.
(grunting)
(Tony) I LOVE BRAZILIAN JUJITSU
BECAUSE IT'S MY WAY OF JUST RELIEVING STRESS.
I'M A COMPETITIVE BULLDOG.
YOU GUYS MIGHT AS WELL JUST GIVE ME THE CHECK NOW
AND, UH, SAVE SOME TIME.
NEXT, CHEF BRIAN HOWARD.
I'M BRIAN HOWARD.
I'M THE EXECUTIVE CHEF HERE AT COMME çA
IN THE COSMOPOLITAN IN LAS VEGAS.
THE CUISINE HERE IS A MODERN PLAY ON FRENCH BRASSERIE.
COMING FROM MICHIGAN,
MY EYES WERE REALLY OPENED WHEN I CAME OUT TO VEGAS.
GETTING TO EAT AT SUCH GREAT RESTAURANTS
AND BEING EXPOSED TO NEW TECHNIQUES
REALLY JUST BLEW MY MIND.
I'M ENGAGED RIGHT NOW, SO WINNING "CHOPPED" IS GONNA HELP
GO TOWARDS PUTTING GOOD FOOD ON THE TABLE AT MY WEDDING.
AND THERE YOU HAVE IT.
THEN THERE'S CHEF JESSE KRAMER.
MY NAME IS JESSE KRAMER. I AM THE CO-OWNER
AND EXECUTIVE CHEF OF THE BROOKLYN TACO COMPANY
LOCATED ON THE LOWER EAST SIDE OF MANHATTAN.
MY GIRLFRIEND ERICA IS ALSO MY BUSINESS PARTNER.
TWO GUACOS COMING IN.
(Jesse) SO HOW DOES A YOUNG JEWISH KID FROM CONNECTICUT
CONVINCE SOMEBODY THAT HE MAKES GOOD MEXICAN FOOD?
IT'S WITH MY OUTGOING PERSONALITY,
AND ONCE YOU TRY IT, YOU WILL ALWAYS COME BACK, I PROMISE YOU.
NOW THAT'S A TACO.
FINALLY, CHEF CORY BAHR.
MY NAME IS CORY BAHR. I'M FROM MONROE, LOUISIANA.
I'M THE EXECUTIVE CHEF AND PARTNER
AT RESTAURANT COTTON.
BEING RAISED BY MY GRANDPARENTS, I WAS ALWAYS AROUND FOOD,
ALWAYS IN THE KITCHEN.
WHEN I'M NOT IN THE KITCHEN, I UNWIND WITH FISHING.
MY GRANDFATHER HAD A CAMP ON THE MISSISSIPPI RIVER.
I WOULD LOVE TO WIN THIS COMPETITION FOR MY GRANDPARENTS
AND TO SHOW THAT THERE'S GREAT FOOD IN MONROE, LOUISIANA.
WELCOME, CHEFS. HERE ARE THE RULES.
THERE ARE THREE ROUNDS...
EACH COURSE HAS 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.
THE JUDGING CRITERIA...
IF YOUR DISH DOESN'T CUT IT,
YOU WILL BE CHOPPED.
PLEASE OPEN YOUR BASKETS FOR THE APPETIZER ROUND.
MANDATORY INGREDIENTS ARE...
WE GOT GUMMY FRIED EGGS--CRAZY. GUMMY FRIED EGGS--REALLY?
YOU WILL HAVE 20 MINUTES. CLOCK STARTS NOW.
(Tony) SEEING THAT ALL MY COMPETITORS ARE MALES,
WHOO!
GET IT!
GOOD TIME.
I THINK CORNED BEEF IS BRISKET, BRISKET IS BARBECUE,
SO BOOM, PUT THEM TOGETHER.
I WANT TO MAKE SMOKED CORN BEEF WITH SWEET-AND-SOUR CORN SAUCE.
I TASTE ONE OF THE GUMMY EGGS. IT TASTES LIKE CITRUS.
WELL, I THROW IT IN THERE AND IT MELTS BEAUTIFULLY.
WHEN I WAS GROWING UP, IF YOU DIDN'T HAVE MONEY,
YOU WERE NOBODY.
WINNING "CHOPPED" WOULD PROVE
I'M NOT THE LOSER THEY THOUGHT I WAS.
TODAY, IT'S ABOUT COMING OUT AND BEATING MY COMPETITORS.
GROWING UP IN MICHIGAN, CORNED BEEF HASH
WAS ALWAYS KIND OF A STAPLE AROUND THE HOUSEHOLD,
BUT ULTIMATELY I'M THINKING STREET FOOD.
I IMMEDIATELY GO FOR THE TORTILLA SHELLS.
AND, LIKE, WELL, CORNED BEEF TACO
WITH A BLACK OLIVE TABBOULEH WOULD BE FUN STREET FOOD.
I FEEL VERY CONFIDENT IN PUTTING MY TACO UP AGAINST
SOMEBODY THAT HAS A TACO SHOP FOR A LIVING.
I THINK MAKING A TACO WOULD BE A TRAP.
I SAW THE TORTILLAS,
AND I FEEL LIKE THEY PUT THEM THERE JUST FOR ME.
INSTEAD, I THINK SALAD.
WITH A CORNED BEEF AND SUNNY SIDE GUMMY VINAIGRETTE
AND SAUTéED BABY CORN.
THESE ARE FUN.
DEALING WITH THE CORN SILK IS DRIVING ME CRAZY.
GOD, THESE THINGS ARE SO DAMN DELICATE.
I'M HERE TO WIN BECAUSE I WANT TO SHOW
I CAN ALSO MAKE REFINED FOOD.
I'M ALSO HERE TO WIN BECAUSE I WANT THE MONEY.
(Cory) COME ON, BABY.
THE PRESSURE TODAY IS IMMENSE,
BECAUSE MY FAMILY, THEY'RE ALL COUNTING ON ME
TO SHOW PEOPLE WHAT WE'RE ABOUT IN NORTH LOUISIANA.
YOU KNOW, WE DON'T HAVE CORNED BEEF IN THE SOUTH,
SO I'M TREATING THIS SIMILAR TO A SEARED DUCK BREAST.
SO I'M MAKING A PAN-ROASTED CORNED BEEF STEAK
OVER A ROOT VEGETABLE HASH.
THE GUTSIEST THING I'M GONNA DO IN THIS ROUND
IS GO GRAB SOME ROOT VEG AND MAKE A HASH.
I'VE ONLY GOT 20 MINUTES.
WHO COOKS THAT ON THE STOVETOP IN 20 MINUTES?
REPRESENTING LOUISIANA!
(Ted) AND OUR JUDGES ARE INDIAN FUSION QUEEN, CHEF...
FINE DINING SPECIALIST
AND AWARD-WINNING EXECUTIVE CHEF...
AND THE AUTHOR OF "SIMPLE FOOD, BIG FLAVOR,"
CHEF...
JUDGES, SO APPARENTLY, YOU CAN MAKE GUMMY ANYTHING.
WHO KNEW THERE WERE GUMMY FRIED EGGS?
I ACTUALLY WISH THAT IT WILL TASTE LIKE AN EGG.
(Tony) I SEE THAT AMANDA IS ONE OF MY JUDGES,
AND MY HEART SKIPS A BEAT,
'CAUSE SHE IS A BEAUTIFUL, BEAUTIFUL WOMAN
WHO I'VE HAD A CRUSH ON FOR A LONG, LONG TIME.
SO I HAVE TWO CHALLENGES ON THIS SHOW--
SEDUCE AMANDA AND WIN "CHOPPED."
SO I RUN OVER, I GET THE SMOKING GUN.
(Ted) SO THAT SMOKING GUN, IF YOU JUST PUT A LITTLE BIT
(Amanda) UH-HUH.
AND IT JUST MAKES SMOKE RIGHT AWAY.
AND THE TECHNIQUE USUALLY IS YOU COVER THE DISH,
AND THEN WHEN IT ARRIVES AT THE TABLE, REMOVE IT.
(Cory) TONY, HE'S STEPPING OUTSIDE OF THE BOX ALREADY.
THIS IS ONLY ROUND ONE. I'M MAKING THIS VINAIGRETTE.
I'VE GOT MY GUMMY FRIED EGGS IN THERE.
I'VE GOT MY SMASHED BLACK OLIVES.
I'VE GOT SOME BLACKSTRAP MOLASSES.
I'VE GOT SOME VINEGAR, AND THEN I GO GET SOME TRUFFLE OIL
FOR EARTHINESS.
OH, MY GOD. CORY BROUGHT TRUFFLE OIL.
OOH, NO.
I'M EXCITED.
(Jesse) CORNED BEEF IS GONNA BE MY BEST FRIEND.
I COOK IT EVERY DAY.
I DICE IT UP INTO, LIKE, A LARDON SIZE,
GET IT IN THE PAN, SAUTé IT,
TAKE THOSE JUICES, PUT THEM IN A VINAIGRETTE.
GOING IN MY VINAIGRETTE.
(Brian) MY STRATEGY, IT'S NOT ABOUT CHATTING IT UP
AND BECOMING FRIENDLY WITH EVERYBODY.
IT'S MORE, YOU KNOW, PREPARING FOR THE NEXT ROUND.
AND, CHEFS, YOU ARE NOW DOWN TO TEN MINUTES.
(Brian) SO RIGHT NOW, I'M GONNA ADD THE CORN INTO MY SAUCE
AND USE THAT AS A THICKENING AGENT.
I'M USING JALAPEÑO, ITS HEAT, AND JUST A TOUCH OF SOUR CREAM.
(Tony) AFTER I SMOKE THE CORNED BEEF WITH THE MESQUITE,
I RUB SOME MUSTARD, CRUST IT WITH SOME SEASONED PANKO,
AND I JUST PAN-ROAST IT.
(Cory) I'VE GOT MY ROOT VEG ON, I'VE GOT MY POTATOES ON,
BUT THEY'RE NOT COOKING AS FAST AS I WANT.
(Ted) FIVE MINUTES.
(Cory) I'M TOTALLY FREAKING OUT RIGHT NOW. MY POTATOES ARE RAW.
I CAN'T GO ALL THE WAY BACK TO MONROE, LOUISIANA,
IN THE FIRST ROUND, BABY. THESE BETTER GET DONE QUICKLY.
I'M TOTALLY FREAKING OUT RIGHT NOW.
I'VE GOT MY ROOT VEG ON,
BUT THEY'RE NOT COOKING AS FAST AS I WANT.
I'VE GOT TO SPEED THIS UP.
I GOT THIS POT OF WATER GOING BACK HERE.
GRAB MY LADLE. I DEGLAZE A LITTLE BIT,
ADD A LITTLE BIT MORE FAT.
I'M IN THERE. IT'S MONEY.
WHOO!
IT'S ACTION-PACKED IN THE KITCHEN TODAY.
IT'S ACTION-PACKED AND SUPERCOMPETITIVE.
(Brian) I'VE GOT TORTILLA SHELLS.
THEY'RE STEAMING ON TOP OF THE CORNED BEEF
SO THEY CAN PULL IN A LITTLE BIT OF THE FLAVOR.
I'M CHOPPING THE OLIVES AND I'M MAKING THE TABBOULEH
THAT I'M GONNA STUFF WITH THE CORNED BEEF
TO BE THE FILLING FOR MY ROLLED TACO.
TIME IS GOING BY PRETTY DAMN QUICK.
I'M FINISHING THE DISH.
COME ON, BABY.
I HAVE THE GREENS READY TO GO,
AND I'M GETTING THE FINAL TOUCH ON MY OLIVE AND CORN MIXTURE.
MAGIC, MAGIC, MAGIC.
AND, CHEFS, CALLING THE TWO-MINUTE WARNING.
(Tony) ROUND ONE IS INTENSE,
BUT I DID MY HOMEWORK,
AND I KNOW CHEF MANEET LIKES PUNGENT SPICES,
SO I SEASON MY SAUCE WITH THE CURRY POWDER.
I ADD A LITTLE CHILI FLAKES TO IT AND A LITTLE CUMIN.
OF COURSE, GOT TO HAVE A LITTLE CHOCOLATE FOR CHEF AMANDA,
BUT THAT IS FOR THE DESSERT ROUND.
CHEFS, YOU'RE DOWN TO ONE MINUTE. WRAP IT UP.
BRIAN JUST PUT EGGS IN THE SKILLET
(Jesse) WHOO!
(Brian) I'M THINKING THAT I CAN GET THESE EGGS DONE IN TIME.
I'M GONNA UTILIZE EVERY SECOND THAT I CAN.
(Jesse) IT'S ALL ABOUT THE CLOCK.
ONE OF THE BIGGEST MISTAKES YOU CAN MAKE
IS LEAVING YOURSELF TOO LITTLE TIME TO PLATE.
WE GOT THIS.
AND TEN,
NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Brian) UNFORTUNATELY THE EGGS DON'T TURN OUT HOW I WANT 'EM,
SO I CAN'T SERVE THEM TO THE JUDGES,
BUT I LOOK DOWN AT MY PLATE,
I FEEL PRETTY SOLID WITH THE FLAVORS
AND EVERYTHING THAT I'VE INTRODUCED TO THE DISH.
♪♪
CHEFS, THIS IS THE CHOPPING BLOCK.
YOU WERE CHALLENGED TO TAKE CORNED BEEF,
GUMMY FRIED EGGS, BLACK OLIVES, AND BABY CORN
AND CREATE A DELICIOUS APPETIZER. CHEF TONY.
WHAT I'VE PREPARED FOR YOU IS SMOKED CORN BEEF
WITH SWEET-AND-SOUR CORN SAUCE.
WELL, I THINK IT WAS WILDLY CREATIVE OF YOU
TO USE THE SMOKING GUN.
HERE WE TALK A LOT ABOUT CREATIVITY
AND HOW YOU'RE ABLE TO USE THE BASKET
THANK YOU, CHEF.
I REALLY LIKE THE PRESENTATION. IT WAS NICE.
VERY APPETIZER-SIZED PORTION.
ALL THE FLAVORS ARE GREAT.
YOU'RE GETTING THE BRINE FROM THE CORNED BEEF.
I LIKE THE OLIVE. I LIKE THE CURRY A LOT.
I MEAN, I THINK ODDLY CURRY AND CORNED BEEF
SOMEHOW GO TOGETHER,
BUT THE CORNED BEEF COMES OFF A LITTLE BIT TOUGH TO ME.
I KNEW IT WAS GONNA GET TOUGH.
I KNEW, YOU KNOW, IT'S A TOUGH CUT OF MEAT,
SO I CRUSTED IT WITH SOME BLACK PEPPER,
A LITTLE BIT OF MUSTARD, SEARED IT,
BECAUSE, UM, I KNOW, CHEF AMANDA,
YOU LIKE WELL-THOUGHT-OF DISHES.
CLASSIC FLAVORS, BUT STILL GOING WITH THE BOLD FLAVORS.
THAT'S TRUE.
ALL RIGHT, NEXT UP, CHEF BRIAN.
WHAT IT IS, IS A ROLLED CORNED BEEF TACO
WITH A BLACK OLIVE TABBOULEH,
JALAPEÑO AND SOUR CREAM FLUFF.
THANK YOU.
AND I'M SO HAPPY YOU WEREN'T INTIMIDATED BY USING SOME HEAT,
'CAUSE IT'S REALLY NECESSARY.
I ENJOY ALL OF THE HERBS INSIDE THE TACO AS WELL.
I LIKE THE BLACK OLIVES.
MY CRITIQUE WOULD BE ON THE CORNED BEEF.
OKAY.
I REALLY LIKE THE USE OF THE MINT.
IT WAS POPPING, AND THAT WAS REALLY, REALLY NICE,
BUT I WOULD AGREE WITH AARóN ABOUT THE CORNED BEEF.
IT-- IT IS TOUGH.
NEXT UP, CHEF JESSE.
MY FIRST COURSE IS A MIXED GREEN SALAD
WITH A CORNED BEEF AND GUMMY VINAIGRETTE
WITH SOME SAUTéED BABY CORN.
I LIKE THE FACT THAT YOU TOOK TIME TO CARAMELIZE THE CORN,
'CAUSE I THINK YOU REALLY HAVE A NICE CONTRASTING ELEMENT
TO THE CORNED BEEF.
HOWEVER, I FEEL LIKE IT'S A LITTLE SAFE.
I FEEL LIKE THIS IS A NICE START,
UM, AND IT WON'T OVERSHADOW THE ENTRéE.
THE CORNED BEEF IS DELICIOUS.
YOU KNOW, IT'S ALMOST BACON-LIKE, WHICH IS PERFECT.
UM, NOT GETTING A LOT OF OLIVES IN HERE.
THEY WERE SAUTéED WITH THE CORN.
I THINK WHAT YOU DID TO THOSE INGREDIENTS
WAS REALLY WELL DONE.
I'D LIKE TO SEE LESS OF THE SALAD PART--
MAKE IT MORE COMPOSED.
CHEF JESSE, THANK YOU. FINALLY, CHEF CORY.
MY DISH I PREPARED FOR YOU TODAY
IS A PAN-ROASTED CORNED BEEF STEAK
HMM.
WHAT I LOVED ABOUT THIS DISH OTHER THAN THE PRESENTATION
WAS THE FACT THAT THERE IS A LOVELY BALANCE
BETWEEN THE SIMPLICITY AND THE COMPLEXITY.
YOU GET THE HEARTINESS OF THE SWEET POTATOES,
AND THEN THE LAYERS OF THE MOLASSES,
WHICH IS VERY PLEASING.
THE ISSUE I DO HAVE IS WITH THE CORNED BEEF.
OKAY, CERTAINLY.
AND YOU'RE THE ONLY CHEF
WHO DECIDED TO DICE THE GUMMY EGG.
EVERYONE ELSE LIQUEFIED IT OR PUT IT INTO A VINAIGRETTE.
I'M GOING THROUGH THE SALTY POTATO,
THANK YOU, CHEF.
BUT I DON'T LIKE THE WHITE-- THE TRUFFLE OIL.
I MEAN, IF IT WERE UP TO ME,
I THINK THEY SHOULD INCINERATE THAT PRODUCT.
(Ted) CHEF CORY, THANK YOU.
IN A FEW MINUTES, YOU WILL FIND OUT WHICH THREE CHEFS
WILL HAVE THE CHANCE TO MOVE ON TO THE NEXT ROUND.
THANK YOU.
I DIDN'T FEAR YOU WITH THE--WITH THE TACOS,
BECAUSE I KNOW THAT WAS A LITTLE OUT OF YOUR ELEMENT.
YEAH.
I WOULDN'T MIND.
SO GUMMY CANDY SUNNY-SIDE UP.
WHERE DID OUR CHEFS MOST SHINE CREATIVELY IN THIS ROUND?
I DON'T THINK THAT THE GUMMY EGG WAS THE TRICK IN THIS BASKET.
I HONESTLY THINK THE CORNED BEEF
WAS THE THING THAT NOBODY REALLY EXECUTED ALL THAT WELL.
IRONICALLY, AS LITTLE AS THERE WAS IN JESSE'S SALAD,
HIS CORNED BEEF TO ME WAS THE TASTIEST.
IT HAD FAT ON IT. IT WAS CRISP. IT WAS TENDER.
YEAH, AND HE HAD THE BEST CORN, TOO.
THAT'S TRUE.
AND, YOU KNOW, WHEN I LOOK AT CORY'S DISH,
HE HIT ON ALL OF THE POINTS-- THE CREATIVITY, THE TASTE,
AND THE PRESENTATION,
BUT CORY'S CORNED BEEF WAS DEFINITELY DRY.
AND I ALSO THINK FOR CORY
THE USE OF THE WHITE TRUFFLE OIL--
IT WOULD HAVE BEEN A BEAUTIFUL PLATE WITHOUT IT.
HMM.
BRIAN DID A GOOD JOB, I THOUGHT, WITH THE TACO FORMAT.
I LIKED THE FACT THAT HE WAS COURAGEOUS
NEXT TO A GUY WHO DOES TACOS ALL THE TIME,
AND THAT FLUFF SALSA WAS UNBELIEVABLE.
YEAH.
I WISH THAT THERE WAS SOMETHING REALLY CRISPY AND CRUNCHY.
I THOUGHT TONY DID A SMART JOB.
I THINK CORNED BEEF LOVES MUSTARD.
IT WAS A NICE COMBINATION.
BUT WHEN I'M THINKING ABOUT A BARBECUED PIECE OF BRISKET,
ALBEIT CORNED BEEF, I'M THINKING SOFT AND LUSCIOUS.
YOU KNOW, WHEN I TRIED TO CUT INTO THIS, IT WAS SO DRY.
WEIGHING ONE CHEF'S DIFFICULTIES WITH THAT ROUND
YES, IT DOES.
YES.
HERE WE GO.
♪♪
(Jesse) I HOPE I MAKE IT TO THE NEXT ROUND,
BECAUSE I STILL HAVE SO MUCH TO SHOW THEM--
SHOW THEM MY FULL POTENTIAL AND WHO I AM I AS A CHEF.
(Cory) I HOPE I DON'T GET CHOPPED
BECAUSE I WAS TOO HEAVY-HANDED WITH THE WHITE TRUFFLE OIL.
(Ted) WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
(sighs)
CHEF JESSE, YOU'VE BEEN CHOPPED.
JUDGES.
CHEF JESSE, WE THOUGHT YOU HAD THE BEST CORNED BEEF
OUT OF EVERYONE, BUT SADLY THERE WAS JUST NOT THE CORRECT RATIO
OF ALL THE INGREDIENTS TO THE SALAD.
THERE WAS A REAL LACK OF FINESSE THERE AS WELL.
THESE WERE ALL OF THE CONTRIBUTING FACTORS
ON WHY WE HAD TO CHOP YOU TODAY.
THANK YOU. I ACTUALLY GOT TO GET BACK TO WORK NOW. (laughs)
(Jesse) THEY DIDN'T LIKE MY DISH.
I STAND BEHIND MY DISH. I KNOW MY FOOD'S GOOD.
THIS IS ABSOLUTELY NOT THE END OF ME.
NO MORE FIRST-COURSE EXCUSES,
CHEF TONY, CHEF BRIAN, CHEF CORY.
PLEASE OPEN YOUR BASKETS.
AND YOUR ENTRéES MUST INCLUDE...
(laughing)
YOU'LL HAVE 30 MINUTES ON THE CLOCK. LET'S START IT NOW.
♪♪
(Tony) I'M LOOKING AT THIS CREAM OF MUSHROOM SOUP,
AND FOR SOME REASON I THINK FRITTERS,
SO I MAKE A PAN-ROASTED STRIPED BASS
WITH ARTICHOKE AND CREAM OF MUSHROOM BUTTERMILK FRITTER.
SO I TAKE THE CREAM OF MUSHROOM, I POUR IT INTO A BOWL.
I ADD MY FLOUR, I ADD MY EGGS, AND THEN I ADD SOME SPICES.
(Brian) I'M SUPER STOKED THAT I'M ONE MORE ROUND CLOSER
TO $10,000.
WHEN I SEE THAT THERE'S SOUR LEMON CANDY IN THERE,
I'M LIKE, "CANDY AGAIN?"
BUT I IMMEDIATELY AM LIKE, THESE ARE GONNA ADD THE CITRUS
OR THE ACID THAT I NEED INTO MY SAUCE WITH DASHI,
WHICH IS THE DRIED FISH FLAKES.
I'M GONNA MAKE STRIPED BASS WITH SUNCHOKES THREE WAYS,
TARRAGON, AND MARINATED CARROT SALAD.
JERUSALEM ARTICHOKES, ALSO KNOWN AS A SUNCHOKE--
I'M GONNA MAKE ME SOME NICE CRISPY SUNCHOKE CHIPS.
LOOKING AROUND AT MY COMPETITORS,
I THINK CORY'S GONNA BE THE ONE TO BEAT.
(Cory) THIS WHOLE STRIPED BASS IS THE BEST INGREDIENT
I COULD'VE WISHED FOR ALL DAY.
WE DO SEAFOOD RIGHT IN LOUISIANA.
SURPRISINGLY ENOUGH IN LOUISIANA,
WE HAVE A HUGE VIETNAMESE POPULATION,
SO I WAS THINKING WHAT BETTER-- FISH, VIETNAMESE FLAVORS,
SOUNDS GOOD TO ME.
NOW I'M THINKING SEARED STRIPED BASS.
I'M DOING A NICE VIETNAMESE FLAVOR SALAD
WITH A RAW JERUSALEM ARTICHOKE.
I'M REPRESENTING, MAN.
SO, JUDGES, DO YOU THINK THESE LEMON CANDIES
WILL GEL WITH THE OTHER INGREDIENTS?
I THINK THAT THEY'RE GONNA LEND A LOT MORE TO THIS BASKET
THAN THE GUMMY FRIED EGG DID TO THE FIRST ONE.
I MEAN, YOU HAVE LEMON AND YOU HAVE FISH.
YOU KNOW, YOU CAN REALLY MAKE THAT WORK.
SOUR LEMON DROPS-- I'M NOT A FAN.
RIGHT AWAY I THINK MAPLE SYRUP, VINEGAR,
GINGER, SOUR LEMON CANDY FOR A SAUCE,
AND I JUST START REDUCING.
BEHIND.
I DEFINITELY WANT TO SHOW THE JUDGES
MY CREATIVE ASPECT TODAY.
NOW THAT I GOT MY OIL ON FOR MY, UH, SUNCHOKE CHIPS,
I'M GONNA DO A RAW PREPARATION AS WELL WITH THE SUNCHOKES
WITH A LITTLE BIT OF PEANUT OIL.
YES, THE IMMERSION CIRCULATOR'S BEING USED BY BRIAN.
(Brian) I'M BASICALLY PUTTING THEM UNDER VACUUM
AND REDUCING ALL THE OXYGEN IN THE BAG
AND PUSHING ALL THAT FLAVOR THAT I'VE ADDED TO THE BAG
INTO THE SUNCHOKES.
AND, CHEFS, YOU'RE ALREADY DOWN TO 20 MINUTES.
AND TONY CONTINUING HIS AGGRESSIVE WORKOUT
IN THE "CHOPPED" KITCHEN.
(Tony) SO I GOT NICE CLEAN STRIPED BASS FILLETS.
THIS IS FISH FROM MY NECK OF THE WOODS.
THIS DISH REPRESENTS THE FISH DINNERS
THAT MY DAD USED TO COOK FOR THE FAMILY.
IT'S MY WAY OF SHARING THAT STORY WITH THE JUDGES.
(Brian) I'M VERY FAMILIAR WITH STRIPED BASS.
I KNOW THAT IT'S NOT GONNA TAKE ME A LOT OF TIME TO COOK,
SO THAT CAN BE ONE OF THE LAST THINGS THAT I DO.
(Cory) JERUSALEM ARTICHOKES-- I DON'T USE THOSE.
I GOT NO CLUE, SO I'M THINKING AT THIS POINT
I'M MAKING A MASH OF SOME SORT.
MY COMPETITION TODAY IS EXTREMELY TALENTED.
THE ONLY WAY I CAN WIN AT THIS POINT IS EXECUTION
AND HITTING ALL THE FLAVORS.
ALL RIGHT, CHEFS, 15 MINUTES LEFT.
I THINK ONE OF THE MORE LUXURIOUS ITEMS IN THIS BASKET
IS THE JERUSALEM ARTICHOKES.
IT'S INTERESTING, BECAUSE IT-- IT LOOKS LIKE A POTATO,
BUT IT HAS NO STARCH IN IT.
A JERUSALEM ARTICHOKE'S A VERY EARTHY, ROBUST FLAVOR.
I TAKE SOME BACON, DICE IT UP.
I START RENDERING OUT THE FAT. TRY TO GET IT NICE AND CRISPY.
THEN I ADD THE DICED UP JERUSALEM ARTICHOKES
TO MY BACON.
I NEED TO DO A THIRD PREPARATION WITH MY SUNCHOKES,
SO I ADD THE CREAM OF MUSHROOM SOUP TO MY SUNCHOKES,
AND THEN I USE THAT TO BE THE BASE OF MY PURéE.
AND, CHEFS, ONLY TEN MINUTES ON THE CLOCK.
CREAM OF MUSHROOM SOUP--REALLY?
I'M NOT KNOCKING IT.
I'M JUST SAYING THIS IS WHAT MAKES "CHOPPED" "CHOPPED."
I THINK MELD THAT FLAVOR WITH SOME FRESH MUSHROOM
AND THE JERUSALEM ARTICHOKE.
WHAT BETTER BINDER FOR A PURéE?
I REALLY FEEL LIKE I HAVE AN ADVANTAGE
AGAINST MY COMPETITORS TODAY
WHEN IT COMES TO THE MENTAL STRAIN.
SO MENTALLY I'M METHODICALLY PLOTTING OUT MY NEXT MOVE.
I'VE ALREADY PLANNED TO WAIT
UNTIL TEN MINUTES LEFT ON THE CLOCK
TO GET MY FISH FILLETED.
I KNOW THAT IT'S GONNA TAKE ME SEVEN MINUTES
FOR THAT FISH TO BE COOKED,
WHICH IS GONNA TAKE ME RIGHT TO THE LAST SECOND.
(Tony) I HAVE FRITTERS. THEY'RE COMING OUT BIG, PUFFY BALLS.
THIS RIGHT HERE IS GONNA BE THE WINNER FOR MY DISH.
AND, CHEFS, YOU ARE NOW DOWN TO FIVE MINUTES.
WHOO, BABY!
THE VINAIGRETTE'S WORKING.
I'M REALLY FEELING GOOD ABOUT IT.
THEN I TAKE THE POT AND I SMASH THOSE LEMON CANDIES...
I'M MAKING A MESS OVER HERE!
AND WHEN I PLATE, JUST SPRINKLE 'EM AROUND
FOR A LITTLE BIT OF TEXTURE.
AS TIME'S RUNNING OUT,
I SAY I NEED SALAD COMPONENT OR SOME COLOR,
SO I DO MY FORM OF SALAD,
BUT I WANT TO ELEVATE THAT AGAIN,
SO I RUN TO THE MOLECULAR PANTRY,
AND I GRAB THE ULTRATEX 3, WHICH IS A THICKENER.
I THROW SOME ULTRATEX INTO MY BLENDER,
AND THE PURéE LOOKS AWESOME.
AND, CHEFS, THIS IS THE LAST MINUTE.
FISH, FISH, FISH, FISH.
I MIGHT HAVE UNDERESTIMATED A LITTLE BIT ON TIMING
BY NOT GETTING THAT FISH IN THE PAN.
IF THIS FISH DOESN'T GET COOKED IN TIME,
I'M NOT GOING HOME WITH MY $10,000 FOR MY WEDDING.
(Tony) IN MY CAREER I'VE HAD A LOT OF ASSOCIATES
THAT TOLD ME, "YOU'RE NOT CHEF MATERIAL,"
SO I BECOME FOCUSED ON WHAT I NEED TO DO.
TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE, TWO, ONE.
AHH.
TIME'S UP. PLEASE STEP BACK.
YEAH, SAME TO YOU.
AWESOME JOB, GUYS. (sighs)
(Tony) TED CALLS TIME AND I HAVE TO STEP BACK.
LOOK AT MY PLATE,
AND I'M HAPPY WITH WHAT I PRODUCED RIGHT NOW.
(Brian) SO I LOOK DOWN OVER AT CORY'S PLATE, AND, YOU KNOW,
IN THE BEGINNING I THOUGHT HE WAS MY BIGGEST COMPETITION.
I'M STARTING TO THINK DIFFERENTLY NOW.
IT'S GONNA BE ME AND TONY IN THE FINAL ROUND.
YOU OPENED UP THE ENTRéE BASKET, AND WHAT DID YOU FIND?
SOUR LEMON CANDIES, STRIPED BASS,
JERUSALEM ARTICHOKES, AND CREAM OF MUSHROOM SOUP.
WHAT'D YOU MAKE OF THAT, CHEF BRIAN?
WHAT I DID TODAY, I DID A LITTLE STRIPED BASS
WITH SUNCHOKE THREE WAYS-- A SUNCHOKE AND MUSHROOM PURéE,
CRISPY CHIPS, AND RAW SUNCHOKES THAT HAVE BEEN MARINATED
WITH PEANUT OIL AND APPLE CIDER VINEGAR.
I ABSOLUTELY LOVE THIS PURéE OF THE SUNCHOKES.
THANK YOU, CHEF.
AND I LOVE ALL THE FRESHNESS FROM THE CARROT AND THE HERBS.
IS IT?
OKAY.
MY FISH IN THE CENTER WAS A LITTLE UNDER AS WELL.
IT WASN'T AS MUCH AS AARóN'S, BUT IT WAS A LITTLE BIT.
I LOVED ALL THE THREE PREPARATIONS OF THE SUNCHOKE.
THE PICKLING I THINK WAS--WAS REALLY NICE,
AND THE PLATE NEEDED THE TARTNESS.
NEXT UP, CHEF CORY.
UH, THE DISH TODAY IS A SEARED STRIPED BASS
WITH A PURéE OF SUNCHOKE AND MUSHROOM
THAT'S SCENTED WITH LEMONGRASS
AS A NICE VIETNAMESE-STYLE SALAD.
THEN I USED THE CRUSHED CANDY
AS, LIKE, THIS TEXTURAL COMPONENT OF IT.
I LIKE THE FACT THAT YOU CHOSE TO SERVE THE SUNCHOKES FRESH.
IT'S BRIGHT. IT'S ACIDIC. I LOVE THE MINT. LOVE THE CILANTRO.
THANK YOU, CHEF.
BUT ONE OF THE THINGS I DON'T LIKE IS THE CANDY.
THERE'S NOTHING THAT YOU'RE GONNA DO IN THIS STATE
THAT'S GONNA MAKE IT PLEASING.
I LIKE THE MUSHROOM AND THE SUNCHOKE.
I MEAN, THOSE TWO THINGS GO REALLY WELL TOGETHER.
I THINK YOU COULD HAVE BACKED OFF JUST A TOUCH
OKAY.
THANK YOU, CHEF.
BUT I WOULD ACTUALLY HAVE TO AGREE WITH AARóN
WHEN IT COMES TO THE LEMON, UH, CANDY.
IT JUST DIDN'T GO WITH THE ENTIRE DISH.
LAST ENTRéE, CHEF TONY.
I DID A SIMPLE PAN-ROASTED STRIPED BASS.
IT'S SERVED WITH ARTICHOKE
AND CREAM OF MUSHROOM BUTTERMILK FRITTER,
AND ARUGULA CITRUS PURéE
THAT I FORTIFIED WITH A LITTLE ULTRATEX.
THIS IS PACKED WITH TONS OF FLAVOR,
AND I HAVE TO SAY YOU REALLY GAVE US A CRISPY FISH.
THANK YOU.
I ABSOLUTELY LOVE THE FRITTER. I THINK IT'S EXTREMELY CREATIVE.
I GUESS MY ONE GRIPE WOULD BE
THERE COULD BE ANOTHER ELEMENT OF TEXTURE
OTHER THAN THE FRITTER, BUT THAT'S--THAT'S REALLY IT.
I THINK THAT AS A COMPOSED ENTRéE, IT'S REALLY BEAUTIFUL.
UH, THE ONLY THING IS, YOU KNOW, AND THIS IS CRAZY
COMING FROM ME-- IT'S A LITTLE ACIDIC.
THE VINEGAR WITH THE LEMON CANDY
IS JUST A TOUCH-- JUST A TOUCH.
YOU KNOW, HONESTLY, I'M PROUD OF THIS DISH.
I THINK THIS IS ONE OF THE BEST DISHES
I'VE EVER MADE IN MY CAREER.
THANK YOU, CHEFS.
DISH WAS--
I'M JUST PREPARING MYSELF FOR DESSERT ROUND IF I MAKE IT.
I PLAN ON WINNING, AND THEN AFTER WE LEAVE HERE
I'LL BUY YOU GUYS A BEER.
WHAT DID YOU THINK OF THE CREATIVITY HERE
I THINK THIS WAS AN INCREDIBLE ROUND,
AND I THINK IT'S GOING TO BE A VERY TOUGH CHOP
I AGREE,
AND WHEN I LOOK AT SOMEONE LIKE, UH, CHEF BRIAN,
I HAVE A FEELING THAT HE'S A VERY REFINED COOK.
HE HAS A VERY SUBTLE PALATE.
I THOUGHT HIS PURéE OF THE SUNCHOKES
WAS REALLY VELVETY AND SMOOTH,
BUT UNFORTUNATELY, MY FISH WAS UNDERDONE,
AND THAT'S REALLY SOMETHING I HAVE TO LOOK AT SERIOUSLY.
BUT, YOU KNOW, WHEN YOU LOOK ABOUT WELL-COOKED FISH,
I LOOK AT TONY KANG.
HE WAS ABLE TO CRISP THE FISH UP SO NICELY
AND CREATE A DEPTH OF FLAVOR THAT WAS REALLY SECOND TO NONE
IN THIS COURSE, AND THEN HE JUST HAD THAT FRITTER,
YEAH, I--YOU KNOW, I LOVED TONY'S DISH.
I REALLY DID, BUT I REALLY FELT THAT ON TONY'S PLATE,
THE SAUCE WAS HIGHLY ACIDIC.
AND THEN THE ARUGULA PURéE WASN'T ENOUGH
TO SORT OF BALANCE IT OUT.
I THINK CORY REALLY MADE A BEAUTIFUL DISH AS WELL.
I LIKED THE VINAIGRETTE THAT HE PUT ON THAT PLATE,
AND I LIKED THE MARINADE ON HIS VEGETABLES,
AND HIS FISH WAS, I FEEL, SOMEWHERE IN BETWEEN
TONY AND BRIAN'S.
BUT THE LEMON DROPS--JUST, UH, PIECES OF LEMON DROPS
ALL OVER THE PLATE AS ALMOST A COP-OUT,
BECAUSE HE REALLY DID NOT THINK, UH, UH, THIS THROUGH.
IF ONLY YOU DIDN'T HAVE TO CHOOSE.
YES, WE DO.
THANK YOU, JUDGES.
TODAY I AM GOING 150%, FULL FORCE, IN YOUR FACE.
I AM GONNA GO TO THE DESSERT ROUND.
(Brian) I FEEL ABSOLUTELY CONFIDENT.
I PUT TWO SOLID DISHES OUT.
YEAH, I THINK I'M READY FOR THE DESSERT ROUND NOW.
(Ted) SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
WE ARE JUST ONE LIFT OF THE CLOCHE AWAY FROM FINDING OUT
WHICH TWO CHEFS ARE ADVANCING TO THE FINAL ROUND.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF BRIAN, YOU'VE BEEN CHOPPED.
JUDGES.
CHEF BRIAN, ALTHOUGH WE WERE TRULY IMPRESSED
WITH YOUR PREPARATION OF THE JERUSALEM ARTICHOKE,
THE COOKING OF THE FISH-- IT WAS UNDERCOOKED,
THE SKIN WAS ON, AND IT WASN'T CRISP.
IT WAS ONE OF THE MAIN REASONS WHY WE HAD TO CHOP YOU.
WELL, THANK YOU.
(Brian) UH, IT SUCKS, YOU KNOW?
I DON'T THINK I SHOWED THEM EVERYTHING
I WAS CAPABLE OF TODAY, BUT YOU KNOW, LIVE TO COOK ANOTHER DAY.
THAT'S IT.
CHEF TONY, CHEF CORY,
PLEASE OPEN YOUR BASKETS.
AND FOR THE DESSERT ROUND, YOU MUST USE...
30 MINUTES ON THE COUNTDOWN CLOCK STARTING NOW.
(Tony) RIGHT NOW IT'S NECK AND NECK.
THIS DESSERT ROUND WILL BE THE DECIDING FACTOR
IN THIS COMPETITION.
I SEE THE ALMOND FLOUR, AND AUTOMATICALLY I THINK COOKIES.
I KNOW AMANDA LOVES CHOCOLATE,
SO I'M MAKING AN ALMOND POWDER CHOCOLATE CHIP COOKIE
WITH KNODEL GELATO WITH RAISINS.
JUDGES, ONCE AGAIN, CANDY IN THE BASKET.
AS YOU CAN TELL BY THE COLOR, THIS IS NOT NATURAL SPEARMINT
IN THESE CANDIES.
THE BIGGEST PROBLEM IS GOING TO BE THE QUANTITY.
IF YOU USE TOO MUCH, IT WILL BE LIKE EATING TOOTHPASTE.
(Cory) SPEARMINT LEAF CANDY'S PRETTY AWFUL,
BUT WHEN I SEE THE RAISINS ON THE VINE, I'M PUMPED UP,
'CAUSE I'M AUTOMATICALLY THINKING,
WHOO, I CAN DO SOMETHING SOUTHERN.
WE'RE GOING BREAD PUDDING ALL THE WAY RIGHT HERE.
MY GRANDMOTHER DOES WONDERFUL BREAD PUDDING.
THEY ALL HAVE RAISINS IN 'EM.
IT'S DEFINITELY FAMOUS WITHIN THE FAMILY.
GOOD, MAN.
HELL NO!
(laughing)
CORY AND I HAVE DEVELOPED A STRONG BROMANCE.
UH-HUH!
(Tony) HE'S THE TYPE OF GUY YOU COULD JUST CHILL WITH
AND GRAB A BEER, BUT AT THE SAME TIME,
HE'S MY COMPETITION.
I GRAB SOME BUTTER AND THE CANDY AND MELT IT IN THE PAN.
THEN I SEE KNODEL. UH, I DON'T KNOW WHAT IT IS.
I'M LOOKING AT IT. IT'S A POTATO THING.
KNODEL IS ACTUALLY SOMETHING USED
RIGHT.
(Cory) KNODEL, ACCORDING TO THE BAG,
IS A POTATO DUMPLING WHICH MUST BE REHYDRATED,
SO I THROW THE KNODEL IN THE BOILING WATER,
AND I HOPE LIKE HELL IT WORKS.
(Tony) I THINK I'VE HEATED THE CANDY ENOUGH
WHERE I THROW IT INTO A FOOD PROCESSOR
AND PURéE THE HELL OUT OF IT...
LOOK IN CHEF TONY'S FOOD PROCESSOR.
IT'S LIKE SOMEBODY THREW OSCAR THE GROUCH
IS IT GREEN?
THEN I REALIZE I CAN MAKE SPEARMINT POWDER,
SO I GRAB SOME MALTODEXTRIN,
WHICH TURNS FAT INTO POWDER, AND START BLENDING.
ALL RIGHT, CHEFS, 15 MINUTES LEFT.
(Cory) WITH MY SPEARMINT CANDIES,
I'M THINKING THERE'S GOT TO BE A BOURBON DRINK INVOLVED HERE,
SO I'M THINKING MINT JULEP ALL THE WAY.
YOU KNOW WE LOVE SOME BOURBON IN THE SOUTH, BABY!
(Tony) SO I AM MULTITASKING AND I AM BAKING A COOKIE,
I AM MAKING A GELATO.
IN MY GELATO, I HAVE GOAT CHEESE, KNODEL,
SOME YOGURT, CAYENNE PEPPER,
AND THEN THE RAISINS FROM THE VINE.
I WANT TO USE A CANISTER TO ADD AIR TO MY GELATO,
BUT THE DAMN CANISTER IS NOT PUMPING OUT ANY OF THE GELATO.
COME ON!
BEST THING I CAN DO RIGHT NOW
IS JUST TO PUMP OUT WHATEVER I CAN INTO A BOWL
AND SPOON IT RIGHT ONTO THE ANTI-GRIDDLE.
CHEF TONY DOING LOTS OF DIFFERENT COMPONENTS.
(Amanda) OH, MY GOD, HE-- AND HE'S USING THE ANTI-GRIDDLE.
AS SOON AS YOU POUR ANY LIQUID OR SUBSTANCE OR ANYTHING ON IT,
IT FREEZES INSTANTLY.
I MEAN, THIS IS PRETTY COOL.
(Tony) ALL I GET IS FOUR QUARTER-SIZED PORTIONS,
AND I KNOW THAT'S NOT ENOUGH.
(Cory) TONY'S OVER THERE USING ALL THIS CRAZY EQUIPMENT.
HE'S LIKE MR. WIZARD OVER THERE,
AND I'M SITTING HERE GOING, "UH, IT'S BREAD PUDDING,"
BUT IT'S THE BEST DAMN BREAD PUDDING EVER HAD HERE...
OKAY.
AND THEN I JUST REALIZE I HAVEN'T USED MY ALMOND FLOUR,
SO IMMEDIATELY I THINK ALMOND FLOUR, ALMONDS,
SUGAR, CRUMBLE-- THERE WE ARE.
AND, CHEFS, LESS THAN TEN MINUTES LEFT.
(Tony) TAKE THE COOKIES OUT OF THE OVEN.
THESE CHOCOLATE CHIP COOKIES ARE MONEY IN THE BANK.
HOPEFULLY I HAVE SEDUCED AMANDA ENOUGH
TO GO OUT ON THE BEER AND CHEESEBURGER DATE.
(Cory) MY BIGGEST FEAR IS TO OVERCOOK THIS BREAD PUDDING.
I'M GONNA PULL THE PUDDING A LITTLE BIT EARLY,
HOPE SOME CARRYOVER HELPS IT OUT.
WHOO!
ALL RIGHTY, CHEFS, ONLY FIVE MINUTES LEFT.
IF CORY'S CUSTARD IS NOT DONE WITH FIVE MINUTES LEFT,
I'M GONNA BE UPSET, 'CAUSE HE HAD THE TIME TO COOK IT THROUGH.
(Cory) I'M STRESSING OUT ABOUT THESE PUDDINGS,
BECAUSE THEY'RE NOT COMING OUT OF THE MOLD RIGHT.
I'M GOING, "MAN, IF I DON'T GET THIS TIGHT,
THIS GUY OVER HERE IS GONNA KICK MY BUTT."
(Ted) TEN, NINE, EIGHT,
SEVEN, SIX,
FIVE, FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
GOOD JOB.
(Cory) TIME'S UP.
MY 3 COURSES IS DEFINITELY WORTH 10,000 BUCKS,
AND THIS DESSERT MAY BE WORTH $20,000.
(Tony) I LOOK OVER TO CORY'S DISH
AND I SEE HE MADE BREAD PUDDING,
SO I KNOW I HAVE THIS ONE IN THE BAG RIGHT NOW.
♪♪
YOUR RECIPES FOR DESSERT MUST INCLUDE SPEARMINT LEAF CANDY,
KNODEL, ALMOND FLOUR, AND RAISINS ON THE VINE.
CHEF CORY.
WE HAVE A BREAD PUDDING WITH A RAISIN ON THE VINE,
A WONDERFUL MINT JULEP SAUCE TOPPED WITH A CRUMBLE.
I LIKE THE FLAVOR OF THE BREAD PUDDING.
I LIKE THE OUTSIDE AND I LOVE THE CRUMBLE,
BUT I FIND THE INSIDE OF THE BREAD PUDDING
A LITTLE UNDERDONE.
I AGREE WITH AARóN.
ANOTHER FEW MINUTES, AND IT WOULDN'T HAVE BEEN AS RUNNY.
AND FOR ME IT'S BORDERLINE.
I THINK ONE MORE MINUTE IN THE OVEN
WOULD HAVE SOLIDIFIED IT A LITTLE BIT.
YES, MA'AM.
BUT THE MINT JULEP--I THINK THAT WAS A VERY, VERY CLEVER IDEA
THANK YOU, CHEF.
FINALLY, CHEF TONY.
TODAY FOR DESSERT I MADE AN ALMOND CHOCOLATE CHIP COOKIE
WITH MINT POWDER
AND A RAISIN-KNODEL GELATO.
(laughs)
YAY!
I LIKE THE USE OF THE SPICES THAT YOU HAVE DONE.
IT ELEVATES THE GAME.
I LIKE THE PLAY ON MINT CHOCOLATE CHIP COOKIES.
I THINK THAT'S REALLY CLEVER AND SMART.
I REALLY ENJOY THAT KNODEL
LITTLE SORT OF CAKE THAT YOU MADE,
AND THIS IS WILDLY CREATIVE--
BREAKING DOWN THE CANDY, PUTTING THE MALTODEXTRIN IN THERE.
THERE'S A COUPLE ISSUES HERE.
FOR THE AMOUNT OF COOKIE THAT YOU HAVE,
THE ONLY MOISTURE THAT YOU HAVE IS FROM THIS,
AND WHEN I RUN OUT OF THAT, WHAT I'M LEFT WITH IS
SORT OF A DRY COOKIE.
I APPRECIATE THE CHOCOLATE ALWAYS. THANK YOU.
YOU KNOW, THERE'S TWO CAMPS OF CHOCOLATE CHIP COOKIES--
THERE'S OOEY-GOOEY AND CHEWY,
AND THEN THERE'S SORT OF THIN AND CRISP,
AND YOU--YOU'VE GOT THE THIN AND CRISP DOWN.
OKAY, THANK YOU, CHEFS.
♪♪
WE DID WORK. WE PUT IN WORK TODAY.
I DON'T THINK A LOT OF PEOPLE
CAN COME AWAY FROM A SHOW LIKE THIS AND GO,
"MAN, I THINK I MADE SOME GOOD FRIENDS,"
BUT I THINK, YOU KNOW, THAT'S--THAT'S DEFINITELY
WHAT I'M TAKING FROM IT.
I THINK I FELT LIKE IT WAS GONNA BE US THE WHOLE TIME.
COOLEST EXPERIENCE EVER.
SO THAT DESSERT ROUND PROVING ONCE AGAIN
YES.
THEY WERE PRETTY MUCH NECK AND NECK ALL DAY.
CLEARLY TWO GIFTED CHEFS.
I THOUGHT HERE IN THE DESSERT ROUND, TONY,
I THOUGHT HE DID A WONDERFUL JOB WITH HIS COOKIES.
I THOUGHT THEY WERE LOADED WITH FLAVOR,
AND THEY WEREN'T DRY NECESSARILY,
BUT THEY NEEDED HELP, AND I THOUGHT HIS GELATO
WAS WONDERFUL, BUT THERE WASN'T ENOUGH IN IT.
I THINK CORY'S DESSERT, HE USED ALL THE INGREDIENTS
VERY DEFTLY, AND I LOVED THE MINT JULEP SAUCE.
BUT I THOUGHT CORY COULD'VE LEFT THAT BREAD PUDDING TO COOK
FOR AT LEAST THREE OR FOUR MORE MINUTES.
I THINK WE HAVE TO LOOK AT THEIR FIRST COURSE
AND THEIR SECOND COURSE TO REALLY MAKE THIS DECISION.
WELL, I THINK IT'S SAFE TO SAY IF WE LOOK AT BOTH CORNED BEEF,
WE CAN AGREE THAT THEY WERE BOTH EQUALLY DRY.
TONY CRUSTED HIS WITH PANKO AND MUSTARD,
WHICH WAS A NICE TECHNIQUE, AND I ALMOST GIVE HIM THE EDGE
ON THE CORNED BEEF JUST FOR THAT,
WHERE CORY DID THIS HASH, AND THEN, YOU KNOW,
HE DEVELOPED RICH FLAVORS WITH ALL OF THE FRESH MUSHROOM.
GOING INTO THE ENTRéE ROUND, WE HAD THIS VERY DRAMATIC,
VERY MODERN PLATE BY TONY,
WHICH WAS DELICIOUS, AND I THOUGHT HIS FISH
WAS THE BEST FISH OF THE DAY.
CORY'S ENTRéE, I THOUGHT HIM TAKING INFLUENCES
FROM VIETNAM AND ALL THOSE DIFFERENT FLAVORS
OF THE FISH SAUCE--HE HAD GREAT TEXTURE WITH THE CRUNCH,
BUT I THOUGHT CORY MADE A HUGE MISSTEP
BY USING THAT LEMON CANDY AND NOT DOING ANYTHING WITH IT.
I THINK WITH CORY, HIS FOOD WAS DELICIOUS,
BUT I THINK HE PLAYED IT SAFE,
AND IN TERMS OF CREATIVITY, TONY TOOK THE CAKE.
THAT'S CORRECT.
WELL, THEN, JUDGES, DO YOU HAVE IN MIND
A "CHOPPED" CHAMPION?
I THINK WE DO.
THEN WE HAVE SOME NEWS TO SHARE.
♪♪
THE FACT THAT MY BREAD PUDDING WAS A LITTLE UNDERCOOKED
COULD BE THE DECIDING FACTOR.
I PULLED OUT EVERY WEAPON
AND EVERY ARSENAL I COULD THINK OF.
I JUST WENT FOR IT.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF TONY, YOU'VE BEEN CHOPPED.
JUDGES.
TONY, YOU ARE AN INCREDIBLY GIFTED CHEF,
AND BELIEVE YOU ME, WE HAD A VERY, VERY DIFFICULT TIME
COMING UP WITH THIS DECISION.
BOTH OF YOU WALKED INTO THE DESSERT ROUND
ON AN EQUAL FOOTING.
UNFORTUNATELY, THE DESSERT, TO US, WAS NOT EXECUTED
THE WAY YOU HAD THOUGHT THAT IT WOULD COME ACROSS,
AND THAT'S THE REASON WHY WE HAD TO CHOP YOU.
I'M PROUD OF WHAT I DID, YOU KNOW,
AND--AND I'M DEFINITELY PROUD OF MY NEW FRIEND CORY OVER HERE.
YOU DID AWESOME, BRO.
YOU DID AWESOME, TOO, MAN. CONGRATULATIONS.
THANK YOU, CHEF. YOU'RE WELCOME.
(Tony) THAT DESSERT KILLED ME.
THEY SAID WE WERE EVEN UP UNTIL THAT POINT,
BUT I DID WHAT I SAID I WOULD DO,
AND THAT WAS TO SHOW PEOPLE I CAN COOK
AND THAT I'M DEAD SERIOUS ABOUT WHAT I DO FOR A LIVING.
AND THAT MEANS, CHEF CORY BAHR,
YOU ARE THE "CHOPPED" CHAMPION.
YOUR PRIZE-- $10,000.
CONGRATULATIONS.
(Maneet) CONGRATULATIONS.
MY GRANDMOTHER IS GONNA FLIP OUT.
SHE'S GONNA BE ABLE TO SAY TO ANY DOUBTERS,
"LOOK IT HERE-- HE REALLY HIT IT."
THE BIGGEST THINGS THAT I'VE LEARNED TODAY ARE
IF YOU'RE PASSIONATE ABOUT IT, YOU'RE GONNA WIND UP
WINNING EVERY TIME.