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(Ted) FOUR CHEFS, THREE COURSES...
(laughing)
FIRE IN THE HOLE.
ONLY ONE CHANCE TO WIN.
COMING OUT! BAM, BAM, BAM, BAM, BAM, BAM.
THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL
FROM THE MYSTERY ITEMS HIDDEN IN THESE BASKETS...
OW.
THIS ISN'T A JOKE.
BEFORE TIME RUNS OUT.
(Ted) TIME'S UP!
(cheering)
OUR DISTINGUISHED PANEL OF CHEFS
WILL CRITIQUE THEIR WORK...
KIND OF LOOKS LIKE A SHOELACE.
I DISAGREE WITH YOU.
AND ONE BY ONE,
THEY MUST FACE THE DREADED...
CHOPPING BLOCK. YOU HAVE BEEN CHOPPED.
AH.
WHO WILL WIN THE $10,000 PRIZE,
AND WHO WILL BE CHOPPED?
FOUR COMPETITORS THINK THEY HAVE WHAT IT TAKES
TO BE THE "CHOPPED" CHAMPION. LET'S MEET 'EM.
FIRST UP, CHEF STEVE LUTTRELL.
I'M CHEF DE CUISINE AT LE SILHOUETTE IN NEW YORK CITY.
MY STYLE OF CUISINE IS CLASSICAL FOUNDATION
WITH MODERN FLAVORS.
I'M VERY MOTIVATED AND VERY FOCUSED.
I'M ONLY 25 YEARS OLD, BUT I'VE BEEN COOKING SERIOUSLY
FOR ABOUT SIX YEARS NOW.
MY GOALS ARE TO BE THE BEST AT EVERY FACET OF MY LIFE.
WITH THE $10,000, I'D REALLY LIKE TO OPEN MY OWN KNIFE SHOP.
KNIVES INTEREST ME BECAUSE THAT'S THE MAIN TOOL
I USE AS A CHEF.
IF YOU DON'T HAVE THE PROPER TOOLS,
HOW CAN YOU GET THE JOB DONE PROPERLY?
SOME MIGHT VIEW ME AS AN UNDERDOG
GOING INTO THE COMPETITION SINCE I'M ONLY 25,
BUT I'M PRETTY SURE I'LL WIN.
NEXT, CHEF FATIMA ALI.
I AM THE SOUS-CHEF AT CAFé CENTRO IN NEW YORK.
I GREW UP IN PAKISTAN.
I KNEW THAT I WANTED TO GET INTO FOOD FROM VERY YOUNG,
AND I REALLY WANTED TO GO TO CULINARY SCHOOL.
INSTEAD OF TAKING MY S.A.T.s, I WOULD SNEAK OUT OF THE HOUSE
AND END UP AT MY FRIENDS', WHERE I'D BE COOKING THEM DINNER.
IT'S ONLY BEEN FOUR YEARS SINCE I'VE BEEN IN THE STATES,
AND I'VE LANDED JOBS
THAT A 22-YEAR-OLD NORMALLY WOULDN'T GET.
I WANT TO MAKE SURE THAT MY PARENTS KNOW
I MADE THE RIGHT DECISION.
I'M GOING TO WIN BECAUSE I'M YOUNG
AND I'M REALLY QUICK ON MY FEET.
THEN THERE'S CHEF ROBERT MAGSALIN.
(Robert) I AM THE CO-OWNER AND CHEF OF FUKUBURGER.
FUKUBURGER'S NOT A CONVENTIONAL RESTAURANT.
IT'S RAN OUT OF OUR TRUCK.
COME ON, COME ON, COME ON. HERE, HERE, HERE. START BUILDING.
WE SERVE GOOD OLD AMERICAN BURGERS WITH A JAPANESE TWIST.
SAKE, MIRIN, SESAME OIL, SHOYU, GARLIC, ONION, YOU NAME IT.
HERE WE GO!
(cheering)
(Robert) THE TRUCK ISN'T JUST ABOUT
THE AWESOME HAMBURGERS THAT WE SERVE.
IT'S MORE OF A MOBILE PARTY ON WHEELS.
I LOVE THE FUKUBURGER, BUT THE FUKU DOG--
YOU THINK IT'S ONIONS, YOU THINK IT'S RELISH--IT'S NOT.
THEY'RE RADISHES.
RADISHES.
(Robert) WINNING "CHOPPED" WOULD GIVE MY DAUGHTER
SOMETHING TO LOOK BACK ON, LIKE, "LOOK WHAT MY DAD DID,"
AND I REALLY JUST WANT TO KICK PEOPLE'S *** IN THE KITCHEN.
AND FINALLY, CHEF KERENZA NAPOLES.
SO I'M A SOUS-CHEF AT DICKIE BRENNAN'S BOURBON HOUSE
LOCATED ON BOURBON STREET HERE IN DOWNTOWN NEW ORLEANS.
MY STYLE OF COOKING IS MIDWESTERN COMFORT FOOD,
AND I HAVE A CREOLE TWIST.
ALEX IS MY SIGNIFICANT OTHER.
BEING THAT HE'S A CHEF AS WELL, WE JUST TRY TO OUTDO EACH OTHER
ALL THE TIME.
I LOVE COOKING FOR HIM. I LOVE SEEING THE LOOK ON HIS FACE
WHEN HE'S SURPRISED ABOUT WHAT I CAN DO.
ALEX AND I WOULD LIKE TO GET MARRIED.
WE JUST DON'T HAVE THE MONEY FOR IT.
IF I WIN THIS COMPETITION, I'M BUYING MY OWN RING
AND HE'S GOING TO PROPOSE, AND WE'RE GETTING MARRIED.
I'M GOING TO WIN BECAUSE I'M KICKASS
AND I ALWAYS TAKE IT TO 11.
CHEFS, THERE ARE THREE ROUNDS...
EACH COURSE COMES WITH ITS OWN BASKET OF MYSTERY INGREDIENTS.
YOU MUST USE EVERY INGREDIENT, BE IT A LITTLE OR A LOT.
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.
AND FOR THE APPETIZER COURSE WE HAVE...
I'LL BET THE OTHER CONTESTANTS ARE TRIPPING OUT
OVER THIS CHICKEN INTESTINE, BUT I'M FILIPINO.
THAT'S AN EVERYDAY FOOD FOR ME.
THERE ARE ONLY 20 MINUTES ON THE CLOCK. TIME STARTS NOW.
(Steve) CHICKEN INTESTINE-- THE FIRST THING I CAN THINK OF
IS REALLY LONG, SLIMY RUBBER BANDS.
I SEE THE GREEN CABBAGE.
I WOULD LIKE TO WRAP SOMETHING IN THAT.
IT'S VERY POPULAR TO MAKE A CHARTREUSE OUT OF OFFAL.
I'VE DONE IT BEFORE WITH VEAL BRAINS.
I DECIDE TO WRAP THE CHICKEN INTESTINES IN THE CABBAGE
WITH CARAMELIZED ONIONS AND MISO.
I ADD THE MISO. I START SEARING OFF THE MUSHROOMS.
I START BLANCHING THE CABBAGE.
THE ONLY THING THAT COULD HOLD ME BACK FROM WINNING
IS SOME SORT OF PHYSICAL TRAGEDY.
CHICKEN INTESTINES!
THEY WERE STRINGY AND LONG AND NOT APPEALING.
I KNOW THAT I HAVE TO GET THEM IN MILK TO POACH,
AND THEN I'M GONNA MAKE A PâTé WITH THE INTESTINES.
I GRAB CORIANDER, RED CHILE,
AND I DUMP THE INTESTINES RIGHT IN THERE SO THEY COOK.
I'M HOPING THAT IT'LL WORK. I'M A RISKTAKER, THOUGH.
I LEFT PAKISTAN WHEN I WAS 18 TO COME TO THE STATES
FOR CULINARY SCHOOL.
IT'S NOT SOMETHING THAT WOMEN IN MY CULTURE GET INTO.
BECOME A CHEF WAS A RISK FOR ME IN ITSELF.
I SEE FATIMA THROWING HER CHICKEN INTESTINES IN MILK,
AND THAT'S JUST WEIRD TO ME.
I'VE HANDLED QUITE A BIT OF RAW INTESTINES IN MY PAST.
I'M GONNA MAKE A DISH THAT WE DO IN MY CULTURE
CALLED CHICHARON BULAKLAK.
THOSE ARE USUALLY DONE WITH PORK INTESTINES.
SO I'M GONNA DO A LITTLE BIT OF CORNSTARCH-FLOUR MIXTURE
JUST TO GET IT REALLY, REALLY CRISPY.
WINNING THIS WOULD MAKE MY FAMILY PROUD,
SO I HAVE A LOT RIDING ON MY SHOULDERS.
(Kerenza) I DIDN'T THINK I WAS GONNA BE THIS NERVOUS.
NOT FAMILIAR WITH CHICKEN INTESTINES AT ALL.
OH, MY GOD.
I'M TRYING TO THINK ABOUT WHAT I CAN DO
THAT ISN'T GONNA MAKE 'EM TASTE RUBBERY,
SO I'M GONNA MAKE 'EM LIKE CALAMARI.
I'M GONNA ADD SOME SPICE. I GRAB SOME CAYENNE, PAPRIKA.
I WANT TO SHOW THE JUDGES THAT SPICY FOOD
IS NOTHING TO BE AFRAID OF.
I HAVE TO WIN THIS. I NEED THE MONEY.
I WANT TO GET MARRIED.
AND OUR JUDGES ARE MARC MURPHY, CHEF AND OWNER
OF THE POPULAR RESTAURANTS LANDMARC AND DITCH PLAINS,
AWARD-WINNING EXECUTIVE CHEF
AND MODERN AMERICAN CUISINE EXPERT...
AND ESTEEMED RESTAURATEUR AND IRON CHEF...
THE EVIL BASKET ELVES PLAYED A TRICK ON THESE GUYS
IN THE FIRST ROUND.
THEY'VE NEVER BEEN IN THIS KITCHEN.
IT'S THE LEAST AMOUNT OF TIME,
AND THERE THEY GET THE CHICKEN INTESTINES.
ONE THING I CAN SAY WITH ABSOLUTE CERTAINTY,
THESE CHEFS HAVE GUTS.
(laughing)
(Robert) I THREW IN A LITTLE PIECE OF CHICKEN INTESTINE
TO THE POT OF HOT OIL.
WHOO!
THAT SCARED THE HELL OUT OF ME.
I FORGOT THERE'S WATER ON THE SPOON.
MY OIL IS SMOKING.
TOO HOT.
IF MY OIL'S TOO HOT, IT CAN END UP
GIVING THE CHICKEN INTESTINES A REALLY BITTER FLAVOR,
BUT I DON'T HAVE ENOUGH TIME FOR MY OIL TO COOL DOWN,
SO I JUST GRABBED A HANDFUL AND TOSSED IT IN,
HOPING IT WOULD DROP DOWN TO THE RIGHT TEMPERATURE.
AND, CHEFS, YOU ARE DOWN TO JUST TEN PRECIOUS MINUTES.
RED MISO PASTE--ICONIC INGREDIENT IN JAPANESE COOKING.
I LOVE RED MISO.
AND MISO, IT'S FERMENTED SOYBEANS.
SOYBEAN AND RICE.
(Fatima) RED MISO IS A BIT SALTY.
I GO FOR THE CLEMENTINE SO I CAN MAKE A REDUCTION.
WITH THE RED MISO, IF YOU DON'T WORK IT IN,
IT WON'T EMULSIFY PROPERLY, AND YOU'LL HAVE POCKETS OF SALT,
WHICH IS NOT APPEALING.
THE RED MISO, I AM PUTTING IT IN MY EGG WASH
TO GET A LITTLE BIT OF THAT SALT CONTENT.
BREAD THE INTESTINES IN THE PANKO BREADCRUMB.
I'M GONNA PAN-FRY 'EM REAL QUICK.
OH, MY GOD.
I TASTE THE RED MISO, AND THE FIRST THING I THINK
IS TANGY AND FERMENTED AND SALTY,
SO I USE THAT TO BALANCE OUT THE SWEETNESS
OF THE CARAMELIZED ONIONS.
IF I DO WIN THIS COMPETITION,
IT'LL BE NICE TO OPEN A KNIFE STORE.
I'VE ALWAYS PLACED HIGH EXPECTATIONS ON MYSELF.
IT'S ONE OF THE BEST WAYS TO MOTIVATE YOURSELF.
(Robert) I'M GONNA USE THE CABBAGE AND THE CLEMENTINES
IN THE SLAW WITH A RICE VINEGAR, A LITTLE BIT OF MAYO,
FRESH GINGER--GIVE IT SOME ZING.
THE PRESSURE'S DEFINITELY ON. IT'S JUST GOT TO BE AWESOME.
ESPECIALLY THE ASIAN CULTURE, YOU NEVER WANT TO LOSE FACE.
I'D RATHER BREAK MY LEG THAN LOSE FACE.
AND, CHEFS, THERE ARE ONLY FIVE MINUTES LEFT.
SO I HAVE THIS BEAUTIFUL CLEMENTINE-RED MISO REDUCTION
GOING, AND I TURN MY BACK FOR A SECOND,
AND I REALIZE THAT MY SAUCE IS BURNING.
OH, SON OF A...
IF I DON'T GET SOME WHITE WINE IN THE PAN RIGHT AWAY,
I WON'T HAVE ANY CLEMENTINE OR MISO TO PUT ON THE PLATE.
I HAVE TO SAVE IT. I GRAB A BOTTLE OF WHITE WINE.
OH... (mouths words)
THE CORK BREAKS ON ME. I AM JUST PANICKING.
IT'S REALLY NERVE-RACKING. MY SAUCE IS BURNING.
I FINALLY GET THE WINE OPEN, DUMP IT STRAIGHT INTO THE PAN,
AND IT PICKS UP THOSE FLAVORS THAT WERE ALMOST BURNT.
STILL SALTY. STILL GET THAT HINT OF CLEMENTINE.
I THINK I'M ALL RIGHT.
THAT'S BEAUTIFUL.
(Kerenza) SAVOY CABBAGE DOESN'T HAVE A LOT OF FLAVOR TO IT.
IT'S PRETTY BLAND, SO YOU HAVE TO ADD THINGS TO IT
TO MAKE IT TASTE LIKE ANYTHING.
I'M GONNA CUT UP SOME BELL PEPPERS,
I'M GONNA THROW IN SOME GARLIC THAT I'VE SMASHED,
AND I'M GONNA THROW IN THE CABBAGE
TO KIND OF WILT IT A LITTLE BIT.
I DON'T WANT TO COOK IT ALL THE WAY DOWN.
MY DISH MAKES SENSE NOW. IT'S COMING TOGETHER.
VERY NICE.
I ACTUALLY LIKE WORKING NEXT TO ROBERT. HE'S A CHARACTER.
HE IS FOCUSED, BUT HE STILL LIKES TO HAVE A GOOD TIME
IN THE KITCHEN.
(Kerenza) CAN I USE A LITTLE OF THAT MIRIN?
YEAH, PLEASE.
(Robert) I USE MISO A LOT FOR SPECIAL BURGERS I DO.
I'M GONNA MAKE KIND OF LIKE A RED MISO GLAZE
FOR THE CHICKEN GUTS TO GIVE 'EM SOME FLAVOR.
IN THIS ROUND I REALLY GOT TO PROVE MYSELF,
BECAUSE I'M WORKING WITH STUFF THAT I'M COMFORTABLE WITH,
AND FOR ME TO MESS UP WOULD BE EXTREMELY EMBARRASSING.
ALL RIGHT, CHEFS, TWO MINUTES TO GO.
OKAY, LET'S MAKE A SALAD.
SO I TAKE THE FRISéE AND I DRESS IT
IN A LITTLE BIT OF TOASTED SESAME NUT OIL.
I WRAP THE SEARED-OFF CHICKEN INTESTINES IN THE CABBAGE
WITH THE CARAMELIZED ONIONS AND MISO.
WHY AM I HIDING AWAY THE INTESTINES?
THE INTESTINES AREN'T A VERY BEAUTIFUL THING.
IT LOOKS ALMOST LIKE SOME SORT OF WORMS ON THE PLATE.
AND, CHEFS, THIS IS ALMOST THE END OF THE LINE.
ONE MINUTE LEFT.
(Fatima) AS SOON AS I KNOW THE INTESTINE'S READY,
I PURéE THEM WITH A LITTLE BIT OF HEAVY CREAM.
BECAUSE I'M MAKING SOMETHING THAT'S LIKE A PâTé,
I WANT TO SERVE IT WITH A NICE GRILLED CROSTINI.
DO NOT LET THE CLOCK GET THE BETTER OF YOU, CHEFS.
TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(laughing)
(laughing)
(Kerenza) I'M LOOKING DOWN AT MY DISH,
AND I REALIZE THAT THE PRESENTATION IS SO SIMPLE,
BUT OVERALL I'M HAPPY WITH WHAT I'VE DONE.
(Fatima) WHEN I LOOK DOWN AND I SEE THIS GRAY THING
STARING UP AT ME, ALL I CAN THINK OF IS,
WOW, I'M GOING HOME IN THE FIRST ROUND.
NEXT STOP, THE JUDGES.
♪♪♪
CHEFS, YOU'VE ARRIVED AT THE CHOPPING BLOCK.
WERE YOU ABLE TO COMBINE CHICKEN INTESTINES,
RED MISO, SAVOY CABBAGE, AND CLEMENTINES
IN A WAY THAT WORKS? LET'S SEE.
CHEF STEVE.
TODAY, I PREPARED FOR YOU
A CHARTREUSE OF CHICKEN INTESTINE,
BUTTON MUSHROOM, AND CARAMELIZED ONION
WITH A LITTLE BIT OF RED MISO.
I PERSONALLY THINK YOU WERE SUCCESSFUL WITH THE INTESTINES
IN MANY DIFFERENT WAYS.
I THOUGHT YOU PRESENTED IT BEAUTIFULLY.
THANK YOU.
THE SWEETNESS OF THE ONION REALLY LEANT SOME CREDIBILITY
TO THE CHICKEN INTESTINES,
WHICH IS NOT A HUGELY MARVELOUS INGREDIENT.
BUT I THOUGHT THE CABBAGE NEEDED SALT.
OKAY.
IT WAS A LITTLE BIT BLAND.
AND I ALSO FEEL LIKE YOU HAD BIG VEINS OF THE CABBAGE.
IT WAS A LITTLE CHEWY.
NEXT UP, CHEF FATIMA.
TODAY, I PREPARED FOR YOU
A SPICED CHICKEN INTESTINE PURéE WITH A GRILLED CROSTINI
AND MISO AND CLEMENTINE BRAISED CABBAGE.
HAVE YOU MADE THIS BEFORE?
NO, SIR, I HAVE NOT.
NO, SO THIS IS AN EXPERIMENT...
MM-HMM.
AND WE ARE THE GUINEA PIGS.
AREN'T WE LUCKY?
IT'S NOT THE MOST DELIGHTFUL-LOOKING PRESENTATION,
BUT I THINK THAT AFTER YOU TASTE IT, I MEAN,
YOU GET A VERY NICE, SPICY, FLAVORFUL, CRUNCHY MOUTHFUL.
IT'S REALLY GOOD.
THANK YOU.
I DON'T THINK A LOT OF US WOULD HAVE THOUGHT
TO PURéE THE INTESTINES. (laughs)
(laughs)
SO I THINK IT WAS VERY BOLD TO HAVE DONE THAT.
THE CABBAGE IS DELICIOUS. I ACTUALLY LIKE THE TEXTURE OF IT.
SO, CHEF, YOU SHOWED A LOT OF DRIVE FROM AN EARLY AGE
TO GET INTO THE KITCHEN EVEN AGAINST YOUR PARENTS' WISHES.
I HOPE THEY'VE ACCEPTED IT AT THIS POINT.
THAT'S ONE OF THE REASONS WHY I REALLY WANTED TO BE ON THE SHOW
WAS TO MAKE 'EM FEEL LIKE THEY MADE THE RIGHT DECISION.
CHEF FATIMA, THANK YOU. NEXT UP, CHEF ROBERT.
WHAT I'VE PREPARED FOR YOU TODAY
IS SOMETHING FAMILIAR TO MY CULTURE.
WE DO PIG INTESTINES AND CRISPY-FRY THEM,
AND IT'S CALLED CHICHARON BULAKLAK.
SO WHAT WE HAVE IS A CHICHARON BULAKLAK
WITH A CLEMENTINE AND AKA MISO SLAW.
I'M ACTUALLY LIKING THIS SLAW.
THERE'S A LOT OF DEPTH THERE, I THINK,
AND AS FAR AS THESE CHICKEN INTESTINES,
I--IT-- THEY'RE NOT BAD.
I THINK THEY NEEDED A LITTLE BIT MORE SEASONING, THOUGH.
I THINK THAT A LITTLE MORE SALT ON THERE WOULD'VE HELPED.
THE SLAW IS DELICIOUS, REALLY WELL-BALANCED.
I LOVE ALL THE FLAVORS.
I THINK THE PLATE PRESENTATION NEEDED A LITTLE MORE FINESSE.
I LOOKED AT THE CLOCK, LIKE, EIGHT TIMES.
I ADMIT I GOT A LITTLE RATTLED.
CHEF ROBERT, THANK YOU.
AND FINALLY, CHEF KERENZA.
I'VE MADE FOR YOU A WARM CABBAGE SALAD
WITH PAN-FRIED CHICKEN INTESTINES.
WHAT DID YOU TRY TO DO TO THEM?
I-I NOTICE YOU DIDN'T CUT THIS ONE UP.
I JUST NOTICED THAT.
KIND OF LOOKS LIKE A SHOELACE.
WHAT DID YOU DO WITH THE CABBAGE?
YEAH, I WAS JUST GONNA ASK THE SAME THING.
I JUST GOT A HUGE BITE OF JUST RAW MISO, I THINK.
REALLY? OKAY.
YEAH. WHOO! SALTY.
YEAH, IT DID--IT DIDN'T REALLY DISSOLVE.
THIS DISH IS CERTAINLY NOT FOR LACKING IN FLAVOR.
THE CABBAGE, WHILE VERY TASTY, IS VERY FIERY.
UM, I JUST HAPPEN TO ENJOY SPICY FOOD,
SO I LIKE TO KICK IT UP A LITTLE BIT.
WELL, LIKE THE CRUNCH OF THE INTESTINE
AND I LIKE THE CABBAGE AND THE PEPPERS ACTUALLY WORK.
CHEF, THANK YOU.
THANK YOU.
NOW, CHEFS, YOU WAIT
FOR THE JUDGES TO MAKE THE FIRST CUT.
THANKS.
I LOVE CHICKEN INTESTINES. I REALLY DO.
(both laughing)
WELL, I WAS JUST SO WORRIED ABOUT THE TEXTURE...
YEAH.
JUST MAKE IT AS SMOOTH AS POSSIBLE.
THE SAFE WAY OUT?
OH, COME ON. IT WASN'T SAFE.
(laughing)
WHAT'S WRONG WITH BEING SAFE? SAFE IS SOLID. SAFE IS SOLID.
IT MEANS I'M SAFE. (laughing)
NOW WE'RE TALKING CRAP. GO AHEAD.
(both laughing)
SO CHICKEN INTESTINES MEET DARLING CLEMENTINE.
GOOD COMBINATION?
I WAS A LITTLE SCARED, AND I THINK THE RESULTS
WERE BETTER THAN WE THOUGHT.
KERENZA DID A REALLY GOOD JOB
AT GETTING A LOT OF FLAVOR INTO HER DISH.
IT WAS VERY SPICY, WHICH IN THIS CASE I APPRECIATED,
BECAUSE IT WAS CHICKEN INTESTINE.
REALLY DELICIOUS.
YEAH, BUT SHE DIDN'T CUT THEM UP.
I HAD A LONG, LONG PIECE THAT WAS LIKE A SHOESTRING
OR SOMETHING ON MY PLATE.
NOW FATIMA, THAT WAS VERY RISKY TO PURéE GUTS. (laughs)
I MEAN, WE ALL CRINGED WHEN WE SAW THOSE
GOING INTO THE FOOD PROCESSOR,
AND IT ACTUALLY WORKED.
BUT I THINK THE PRESENTATION OF FATIMA'S DISH
WAS ALMOST OFF-PUTTING WHEN YOU SAW IT.
IT WAS NOT APPETIZING, BUT, GOD, IT WAS DELICIOUS.
YOU KNOW, I ALSO REALLY THINK THAT STEVE DID A GOOD JOB
CREATIVE-WISE TO TAKE THAT REALLY FRENCH
CLASSICAL PREPARATION OF THAT CABBAGE LEAF
AND PUT A TWIST ON IT.
BUT IT WAS TECHNICALLY FLAWED IN A LOT OF WAYS.
RIGHT. THE RIB ON THAT CABBAGE SHOULD HAVE COME OUT.
THERE WAS A LEVEL OF FLAVOR THAT JUST WASN'T THERE.
IT WAS SORT OF BLAND, AND I THINK HE JUST WANTED
TO GET OVER THIS FIRST ROUND.
ROBERT DID A VERY NICE JOB MARRYING A FRIED CRISP
WITH A SWEET- AND-SOUR SAUCE.
LOOKED LIKE LITTLE SNACKS.
I THINK HE WANTED TO HAVE THEM WITH A BEER.
THAT WAS A GOOD IDEA.
THEY WEREN'T BEAUTIFUL, BUT AT LEAST THEY LOOKED APPETIZING.
BUT IT SORT OF TOOK, LIKE, SORT OF A VERY SAFE ROUTE.
MM-HMM.
NOW IT WAS TASTY, SO WE HAVE TO GIVE THAT SOME CONSIDERATION.
JUDGES, ARE YOU FEELING SURE THAT YOU CAN COME TOGETHER
ON THIS DECISION?
YES.
IT'S VERY CLEAR.
YES, I THINK WE CAN.
OKAY, LET'S DO THIS.
MARK GOT A BIG PIECE OF INTESTINE,
BUT HOPEFULLY THEY CAN LOOK PAST THAT.
I WANT TO WIN REALLY BAD.
(Robert) GROWING UP EATING INTESTINES
GAVE ME A LEG UP IN THE FIRST ROUND.
IT COULD BE ANYBODY, JUST HOPEFULLY NOT ME, YEAH.
ONE OF YOU IS ABOUT TO BE STRUCK WITH THE UNWELCOME DISTINCTION
OF BEING THE FIRST CHEF CHOPPED.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
WE HAVE TO MOVE ON TO THE ENTRéE ROUND MINUS ONE CHEF.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
CHEF KERENZA, YOU'VE BEEN CHOPPED.
JUDGES.
CHEF KERENZA, THE CUTTING AND PREPARATION OF THE INTESTINE
REALLY DIDN'T WORK.
THE MISO BECAME TOO MUCH. POCKETS OF SALT THAT WE HAD
REALLY WAS OVERWHELMING,
AND THOSE ARE THE REASONS WE HAD TO CHOP YOU.
THANK YOU FOR THIS OPPORTUNITY. THANK YOU.
♪♪♪
(voice breaking) IT'S VERY HARD TO LOSE.
UGH, I'M TRYING NOT TO CRY.
I'M EVENTUALLY GOING TO GET MARRIED.
UH, WE'LL JUST HAVE TO SAVE UP SOME MORE MONEY.
WHAT IS IN THESE BASKETS,
CHEF STEVE, CHEF FATIMA, CHEF ROBERT,
IS SURE TO PLAY A ROLE IN YOUR CHANCES OF SUCCESS OR FAILURE
IN THE ENTRéE ROUND.
PLEASE OPEN 'EM UP.
(laughs)
AND WE HAVE...
(Fatima) DUCK BREAST, I DON'T LOVE TO COOK IT.
THAT FAT IS A KILLER. YOU HAVE TO RENDER IT JUST RIGHT.
YOU WILL HAVE 30 MINUTES FOR THIS COURSE,
STARTING RIGHT NOW.
(Steve) I WORK A LOT WITH DUCK.
IT'S ONE OF MY FAVORITE INGREDIENTS TO USE.
I SCORE THE SKIN AND I SEASON IT AND I START IN A COLD PAN.
BRING THAT PAN UP TILL IT'S SIZZLING FAIRLY LOUDLY,
AND THEN I JUST THROW IT IN THE OVEN.
THE FIRST THING I THINK WHEN I SEE THE CHERRY COLA IS,
OH, I CAN MAKE A NICE GASTRIQUE FROM THIS.
I CAN'T EVEN TELL YOU HOW MANY DUCK *** I'VE COOKED.
I CAN'T TELL YOU HOW MANY GASTRIQUES THAT I'VE MADE,
SO THIS IS SOMETHING I REALLY CAN'T MESS UP.
IT WOULD JUST BE EMBARRASSING ON MY PART.
I'M GONNA WIN TODAY. $10,000 IS A LOT OF MONEY.
I'M NOT GONNA BLOW IT.
THIS IS THE PERFECT OPPORTUNITY TO REALLY HIGHLIGHT
THE KIND OF FOOD THAT I GREW UP WITH.
I'M MARINATING DUCK BREAST IN TRADITIONAL PAKISTANI SPICE.
USE, LIKE, CINNAMON, CUMIN, CLOVE, AND CHERRY COLA,
'CAUSE I WANT THE SWEET AND THE SAVORY TOGETHER.
I'M WORRIED ABOUT NOT HAVING ENOUGH TIME TO LET IT MARINATE,
SO I RUN TO THE SOUS VIDE MACHINE.
I VACUUM-PACK THE DUCK BREAST WITH ALL THE SPICES
SO THAT THE SPICES PENETRATE STRAIGHT INTO THE DUCK BREAST.
CAN THE SOUS VIDE GO IN A CRYOVAC?
WOW, THAT TAKES GUTS.
SHE'S ONE OF THE FIRST CHEFS IN THIS KITCHEN
TO ACTUALLY USE THAT MACHINE.
IS THERE GONNA BE ENOUGH TIME FOR THAT?
(Robert) I'M MAKING A CHERRY COLA-LEMONGRASS GASTRIQUE
WITH A PAN-SEARED DUCK BREAST AND ROASTED POTATOES.
FATIMA DOES A LOT OF REALLY BOLD SPICES AND FLAVORS.
IF I WANT ANY CHANCE OF, UH, STANDING UP AGAINST HER DISH,
I'M GONNA NEED TO STEP IT UP.
SO I'M MAKING THIS CORIANDER AND STAR ANISE SPICE MIXTURE.
I DECIDED TO THROW IT IN THE POTATOES
AND GIVE YOU SOME REALLY BOLD STARCH.
YEAH, FLYING BY THE SEAT OF MY PANTS.
SO, JUDGES, A LITTLE SPLASH OF CHERRY COLA--
JUST WHAT THE DOCTOR ORDERED, HUH?
I LOVE THIS BASKET.
YES.
EVERYTHING ELSE IS FAMILIAR AND WORKS WELL TOGETHER.
THE OLIVE LOAF IS THE WRENCH IN THE BASKET TO ME.
THE TEXTURE IS A LITTLE STRANGE.
I DON'T KNOW WHAT THIS IS.
(Fatima) LIKE, THIS PINK MEAT STARING UP AT ME.
I CAN'T GET AWAY FROM THIS PINK MEAT.
IN THE FIRST ROUND IT WAS INTESTINES,
AND NOW IT'S OLIVE LOAF,
AND I CAN'T TASTE THE OLIVE LOAF,
BECAUSE I'M FROM PAKISTAN, WHICH MEANS I'M A MUSLIM,
AND WE DON'T EAT PORK.
BECAUSE I CAN'T TASTE THE OLIVE LOAF,
I FEEL LIKE I'M COOKING COMPLETELY BLINDFOLDED,
BUT I JUST HAVE TO GO WITH MY GUT.
THE FIRST THING I THINK OF IS
MIMICKING THE CRISPNESS OF BACON,
AND SO I'M COATING IT IN PANKO AND SHALLOW-FRYING IT.
(Robert) I HATE THAT OLIVE LOAF. I THINK IT'S HORRIBLE.
I CUBE THE OLIVE LOAF SO I CAN GET IT IN MY FOOD PROCESSOR,
BREAK IT DOWN, ADD A LITTLE BIT OF CREAM
AND A LITTLE BIT OF DIJON MUSTARD.
I'M LOOKING FOR MORE OF A MOUSSE CONSISTENCY WITH THE OLIVE LOAF.
THIS IS JUST MORE OF, LIKE, A HAIL MARY.
I JUST HOPE IT WORKS.
AND, CHEFS, 15 MINUTES ON THE CLOCK. HALFWAY OUT OF TIME.
(Steve) I START THE CHERRY COLA GASTRIQUE.
I ADD CHOPPED SHALLOTS, A LITTLE BIT OF CRUSHED GARLIC.
I TASTE THE REDUCTION AS IT'S GOING,
AND THE GARLIC AND THE CHERRY COLA
MAKE ME THINK BARBECUE SAUCE,
SO I GO A LITTLE BIT IN THAT DIRECTION
IN ADDING KETCHUP AND WORCESTERSHIRE.
I DECIDE TO MAKE THE SAUCE THICKER,
SO I USE A SLURRY OF CORNSTARCH AND COGNAC.
(Fatima) I OPEN UP THE VACUUM BAG.
SMELLS DELICIOUS!
I LOOK UP AT THE CLOCK,
AND I JUST KNOW I DON'T HAVE ENOUGH TIME
TO RENDER OUT THAT FAT.
I TRY AND GET IT ONTO THE PAN. MY PAN IS TOO HOT.
I'M WORRIED THAT THE DUCK FAT IS NOT GOING TO RENDER.
IF I WANT TO BE ABLE TO REPRESENT
PAKISTANI FEMALE CHEFS,
THEN I SHOULD BE ABLE TO COOK A DUCK BREAST PERFECTLY.
ALL RIGHT, CHEFS, WE ARE DOWN TO JUST FIVE PRECIOUS MINUTES.
RED MALABAR SPINACH--MALABAR, THAT COULD BE SOME CANDY BAR.
I DON'T--I DON'T KNOW ANYTHING ABOUT MALABAR.
I DO KNOW SPINACH, THOUGH. (laughs)
I'M GONNA BLANCH IT OFF,
AND THE CHERRY COLA, I REDUCE THAT DOWN
WITH CHAMPAGNE VINEGAR,
AND I ALSO THREW IN A LITTLE BIT OF LEMONGRASS
AND SOME SUGAR JUST TO GIVE IT SOME DEPTH.
AS WELL ALL KNOW, THE DUCK BREAST, IT NEEDS RESTING TIME.
YOU KNOW, YOU REALLY HAVE TO THINK ABOUT THAT.
ALL RIGHT, CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
(Steve) I KNOW THAT DUCK BREAST TENDS TO BLEED A LOT
EVEN AFTER IT'S WELL-RESTED,
SO I TAKE THE EXTRA STEP TO LET IT REST,
TO PORTION IT, THEN TO LET IT CHILL OUT A LITTLE BIT
ON A PAPER TOWEL.
I'M 25. I'M VERY CAREER-DRIVEN. I'M STILL FULL-STEAM-AHEAD.
TO ADD THIS $10,000 IN MY POCKET
WILL MAKE THE ENGINE RUN EVEN HOTTER.
WHEN I CUT OPEN THAT DUCK BREAST,
I REALIZE THAT I HADN'T COOKED OUT THE FAT.
I HAVE TO GET IT ON THE PLATE.
I'M RUNNING AGAINST THE CLOCK.
HOT PAN.
WELL, MY DUCK IS ALMOST PERFECT. IT'S SCORED RIGHT, SEARED RIGHT.
I THINK I'VE GOT A GOOD SHOT.
60 SECONDS LEFT, CHEFS.
WE ARE NOW MEASURING THIS GAME IN SECONDS.
WHAT'S AT STAKE FOR ME IS THE EMBARRASSMENT
OF FLYING ALL THE WAY BACK HOME WITHOUT THE WIN.
I KIND OF PROMISED MY DAUGHTER THAT I WOULD WIN,
SO I'M GOING AS FAST AS I CAN RIGHT NOW.
(Ted) AND YOU ARE RAPIDLY RUNNING OUT OF TIME, CHEFS.
TEN, NINE...
GET IT ON THE PLATE, ON THE PLATE, ON THE PLATE.
EIGHT, SEVEN, SIX,
FIVE, FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Steve) I LOOK DOWN ON MY DISH
AND I'M PLEASED WITH THE WAY IT LOOKS.
EVERYTHING GOT ON THE PLATE THE WAY IT WAS SUPPOSED TO.
SO FAR, SO GOOD.
OH, LORD.
STEVE'S DUCK BREAST LOOKS PERFECTLY COOKED.
I LOOK DOWN AT MY PLATE AND ALL I SEE IS FAT.
THAT FAT IS GOING TO BE THE DEATH OF ME.
I'M GONNA GET CHOPPED.
♪♪♪
THE THREE OF YOU OPENED YOUR ENTRéE BASKETS AND FOUND
DUCK BREAST, RED MALABAR SPINACH,
CHERRY COLA, AND OLIVE LOAF.
30 MINUTES LATER, WHAT DO WE HAVE, CHEF FATIMA?
WELL, I PREPARED FOR YOU A SEARED DUCK BREAST
WITH DUCK FAT POTATOES, SAUTéED MALABAR SPINACH,
AND OLIVE LOAF CROUTONS.
THE CHERRY COLA IS IN A RED WINE
AND SULTANA REDUCTION SAUCE.
HOW DID YOU FEEL ABOUT THE OLIVE LOAF?
IT WAS SOMETHING YOU'RE NOT FAMILIAR WITH.
NOT AT ALL.
ACTUALLY I COULDN'T TASTE IT, 'CAUSE IT'S GOT PORK IN IT.
OKAY.
WELL, I HAVE TO SAY, FOR THE ONE INGREDIENT
THAT YOU COULDN'T TASTE, IT WAS THE BEST THING ON THE PLATE.
ABSOLUTELY FANTASTIC. I LOVE IT.
I THINK THAT THE SPICE IS DELICIOUS.
I LOVE SPICES ON DUCK,
BUT AS YOU SEE, I COULD NOT EAT ANY OF THIS FAT.
I ATE AROUND IT.
I AGREE.
IT'S SO DISAPPOINTING TO BE PRESENTED WITH A DUCK LIKE THIS.
YOU CAN SEE THE LARGE LAYER OF FAT.
THE SKIN HAS SOME BEAUTIFUL FLAVOR ON IT,
BUT I DON'T WANT TO GO BACK FOR MORE,
BECAUSE IT HASN'T BEEN COOKED PROPERLY.
FATIMA, THANK YOU.
THANK YOU.
CHEF ROBERT.
WHAT WE HAVE HERE IS A SEARED DUCK BREAST
WITH DUCK FAT POTATOES.
I SIMPLY BLANCHED THE SPINACH,
AND THEN WITH THE OLIVE LOAF I MADE A LITTLE MOUSSE
TO EAT WITH THE SPINACH,
AND CHERRY COLA I MADE A GASTRIQUE
WITH, UH, CHAMPAGNE, VINEGAR, AND A LITTLE BIT OF SUGAR.
YOU REALLY COOKED THE DUCK NICE AND SLOWLY.
THE SKIN GOT NICE AND CRISPY AND YOU RENDERED OUT THE FAT,
WHICH I'M VERY HAPPY ABOUT.
CREATIVITY-WISE, MAKING THIS OLIVE LOAF INTO A MOUSSE--
IT'S SOMETHING DIFFERENT, I THINK.
IT'S, UM, A LITTLE SALTY.
IT'S NOT WORKING FOR ME... (laughing)
I'M SORRY TO SAY.
I DON'T KNOW IF IT'S A TEXTURAL THING
OR THE INTENSITY OF THE FLAVOR,
THERE ARE SO MANY OLIVES AND SO MUCH SALT IN THAT PRODUCT.
THE POTATOES, I MEAN, THE POTATOES, LIKE,
THIS PARTICULAR POTATO'S COOKED, THIS POTATO'S RAW,
SO I'M GETTING COOKED AND RAW POTATOES,
AND I'M NOT GETTING ANY CRUST ON IT.
YEAH. I REALLY LIKE THE SPICES, THOUGH.
I LIKE THAT FLAVOR WITH A LITTLE BIT OF THE CHERRY COLA SAUCE,
AND THAT WORKS WITH THE DUCK,
SO I THINK YOU WERE SUCCESSFUL WITH YOUR SPICES.
LAST ENTRéE, CHEF STEVE.
TODAY, I PREPARED FOR YOU A PAN-ROASTED DUCK BREAST
WITH A CHERRY COLA BARBECUE GASTRIQUE
WITH CREAMED SPINACH WITH OLIVE LOAF AND PINE NUTS.
I LIKE THE WAY YOU TREATED THE DUCK.
UH, WHAT I APPRECIATE IN THIS PLATE
IS THERE'S VERY LITTLE BLEEDING BECAUSE YOU RESTED IT ENOUGH,
SO THAT'S REALLY IMPORTANT,
AND THE CREAMED SPINACH IS DELICIOUS.
THE SAUCE IS VERY, VERY CREATIVE.
THANK YOU.
I ENJOYED THE WAY YOU COOKED THE DUCK AND SLICED IT.
THE SPINACH IS GOOD, BUT I THINK
IT'S--I JUST--I'M HAVING A HARD TIME
HAVING THEM ON THE SAME PLATE.
I'M HAVING A HARD TIME WITH THE--THE WAY
THEY'RE SORT OF WORKING TOGETHER WITH THE BARBECUE AND THE OLIVE
AND THE SPINACH AND THE CREAM. I DON'T KNOW.
I FEEL LIKE THERE'S SOMETHING THAT'S A LITTLE
DISJOINTED FOR ME A LITTLE BIT.
I UNDERSTAND.
THANK YOU, CHEFS.
I'M PRETTY SURE I'M GETTING CHOPPED.
DON'T SAY THAT.
I THINK IT'S GONNA BE YOU TWO BOYS.
NO, I THINK IT'S ME. (laughing)
YEAH, BUT I MEAN, AT LEAST YOUR DUCK WAS EDIBLE.
LIKE, THEY HAD TO CUT AROUND MIND.
OH, I SWEAR I DIDN'T RUN AWAY FROM PAKISTAN TO DO THIS...
(laughing) TO GO BACK HOME WITH NOTHING TO SHOW FOR IT.
ALL RIGHT, SO DUCK BREAST AND CHERRY COLA--
WAS THAT, UH, THE DISH THAT REFRESHES?
WELL, IT WAS REFRESHING AFTER OUR CHICKEN GUTS, YES.
IT WAS VERY REFRESHING.
YOU KNOW, SOMETIMES THE SIMPLEST INGREDIENTS
CAN REALLY TRIP UP, UH, THE BEST CHEFS,
AND I THINK WE SAW A LITTLE OF THAT.
IN, UH, FATIMA'S, UH, CASE,
SHE REALLY DIDN'T HAVE A BASIC UNDERSTANDING
ON HOW TO COOK AND MAKE DUCK COOK SLOWLY
AND RENDER THE FAT TO GET THE REAL CRISPNESS
ON THE EDGE OF IT.
EVEN THOUGH I FOUND ONE OF THE BEST THINGS I'VE EATEN TODAY
ON HER PLATE, WHICH WAS THAT OLIVE LOAF THING.
ROBERT DID TRY TO DO SOMETHING CREATIVE WITH HIS OLIVE LOAF.
UNFORTUNATELY, IT DIDN'T REALLY WORK VERY WELL.
I THINK WITH A LITTLE MORE TECHNIQUE AND A LITTLE MORE TIME
ON IT, HE COULD HAVE MADE IT WORK,
BUT IT DIDN'T MATCH ANYWHERE ON THE PLATE...
YEAH.
AND HE USED SOME VERY INTERESTING SPICES
ON HIS POTATOES.
ROBERT'S DUCK-- A LITTLE BLAND,
BUT IT WAS REALLY CRISPY, THE SKIN,
AND IT WAS PERFECTLY MEDIUM-RARE.
I COULD EAT THREE OR FOUR PIECES.
IN STEVE'S CASE, HE COOKED THE DUCK PERFECTLY,
MADE A VERY INTERESTING REDUCTION AND A BARBECUE SAUCE
OUT OF THE COLA-- THAT'S VERY SMART.
BUT I DIDN'T FEEL LIKE THE SPINACH AND THE DUCK
WITH THAT SAUCE REALLY MARRIED WELL TOGETHER.
I THOUGHT THEY WERE SORT OF TWO SEPARATE DISHES.
ALL RIGHT, CAN YOU COME TOGETHER AND DECIDE WHICH TWO CHEFS
ARE MAKING DESSERT TODAY?
YES.
YES.
HERE WE GO.
♪♪♪
(Fatima) I THINK I'M THE NEXT ONE TO GO HOME,
BECAUSE IT'S SUCH A HEINOUS CRIME
TO UNDERCOOK A MEAT LIKE THAT.
I HAVE SO MANY PEOPLE ROOTING FOR ME. IT'S A HEAVY FEELING.
(Robert) I KNOW I COULD DO BETTER THAN THAT.
I JUST WISH I COULD TURN BACK TIME.
ONE OF YOU WILL NOT HAVE THE CHANCE
TO COMPETE FOR THAT $10,000 PRIZE.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
CHEF ROBERT, YOU'VE BEEN CHOPPED. JUDGES.
ROBERT, THE WAY YOU DEALT WITH THESE POTATOES--
SOME WERE BIGGER PIECES, SOME WERE SMALLER,
AND SOME WERE OVERCOOKED, SOME WERE UNDERCOOKED.
WE APPRECIATED THE CREATIVITY WITH THE OLIVE LOAF.
UNFORTUNATELY, IT REALLY DIDN'T WORK ON THIS PLATE,
SO THESE ARE SOME OF THE REASONS WE HAD TO CHOP YOU.
I DON'T BLAME YOU. (laughing)
WELL, CHEFS, I REALLY APPRECIATE THE OPPORTUNITY.
(Robert) I FEEL LIKE I LET THE FAM DOWN,
LIKE, ALL THE BOYS BACK HOME, THE WIFE, THE MOM, DAUGHTER.
COULD'VE DEFINITELY DONE BETTER,
AND I LET MYSELF DOWN MOST OF ALL.
THAT'S THE HARDEST PART FOR ME.
CHEF STEVE, CHEF FATIMA--
IT IS NOT EASY TO MAKE DESSERT IN 30 MINUTES.
WILL YOU GIVE IT YOUR ALL?
OF COURSE.
WHAT I'VE BEEN WAITING FOR.
I CAN'T BELIEVE I DIDN'T GET CHOPPED
BECAUSE OF THE DUCK BREAST.
I REALLY HAVE TO PUSH MYSELF TO MY CAPACITY.
I'M ONE STEP CLOSER TO $10,000. I DIDN'T COME HERE TO FAIL.
PLEASE OPEN YOUR BASKETS.
AND IN YOUR DESSERTS, YOU MUST USE...
30 MINUTES ON THE CLOCK. TIME STARTS NOW.
THE RAMBUTANS ARE A LITTLE BIT INTIMIDATING, HONESTLY.
OH, IT'S LIKE LYCHEES.
I PEEL 'EM, TAKE THE PITS OUT,
AND I PURéE THEM.
I DECIDE I'M GOING TO MAKE ICE CREAM
WITH BUTTERMILK AND RAMBUTAN.
I WANT TO BE THAT GIRL FROM PAKISTAN
THAT OTHER GIRLS IN PAKISTAN CAN LOOK TO
AND BE LIKE, "I'M NOT GONNA BE AFRAID TO STAND UP TO SOCIETY
AND DO SOMETHING THAT I LOVE TO DO."
(Steve) I HAVE NO IDEA WHAT A RAMBUTAN IS.
I GO TO QUARTER IT, AND I REALIZE
THERE'S A HUGE PIT INSIDE, SO I GO TO TAKE THE PIT OUT,
AND THAT THING'S REALLY IN THERE.
THERE HAS TO BE A TRICK TO IT THAT I DON'T KNOW.
IT'S COSTING ME A LOT OF TIME.
PUDDING IS GREAT, BECAUSE IT'S ONE OF THOSE THINGS
THAT EVERYONE'S HAD PUDDING. I KNOW I LOVE PUDDING.
SUGAR, MILK, CORNSTARCH, EGGS,
SO HOPEFULLY THAT'S SOMETHING THAT WORKS WITH THE INGREDIENTS.
(Fatima) TASTING THE KOMBUCHA.
OHH.
IT'S NOT VERY GOOD.
JUDGES, AS FATIMA'S FACE JUST INDICATED,
THE CURVEBALL IN THIS BASKET MAY JUST BE THE KOMBUCHA,
A FERMENTED BLACK TEA THAT'S GOT A LITTLE BIT
OF A VINEGARY TANG TO IT.
IT'S AN ACQUIRED TASTE, AND I HAVEN'T ACQUIRED IT YET.
(laughing)
(Fatima) TASTING THE KOMBUCHA-- THE YEASTINESS,
THAT FERMENTATION REMINDS ME OF BREAD AND APPLESAUCE.
I FIGURED WHY NOT PUT THEM TOGETHER?
YOU KNOW, BREAD PUDDING.
I CUBE UP SOME BREAD AND I DUMP IN EGG WHITE POWDER
AND THE APPLES.
I'M LOOKING AT MY ICE CREAM AND IT LOOKS REALLY GOOD,
SO I RUN BACK TO MY STATION.
WE RARELY SEE PEOPLE THIS YOUNG, THIS MATURE.
LIKE, THEY'RE SO ENERGETIC. THEY'RE SO FOCUSED.
IT'S TERRIFIC.
WE'RE TALKING ABOUT TWO CHEFS WHO SHOW A LOT OF POISE
FOR THEIR AGE-- 22 AND 25.
I COULD HANG OUT AND BE LAZY LIKE EVERY OTHER 25-YEAR-OLD
OUT THERE, BUT I'M STRIVING FOR PERFECTION,
'CAUSE I TAKE MYSELF VERY SERIOUSLY.
STEVE IS TOO COOL OF A CUCUMBER.
THE WAY HIS DEMEANOR IS-- HE'S JUST SO--JUST PERFECT.
IT'S IRRITATING.
WELL, I'M PITTING THE RAMBUTANS,
AND I'M LIKE, MAN, THIS IS TAKING WAY TOO LONG.
FINALLY DON'T HAVE PITS IN THEM.
I CUT THEM UP A LITTLE BIT, SO I CHOP UP THE NUTS.
I THINK MAYBE IT'S A GOOD IDEA TO USE THE EGG WHITES
TO BIND A BRITTLE OF SORTS WITH THE NUTS.
IF I WIN, I WILL BE ABSOLUTELY ECSTATIC.
THAT'S THE GOAL.
CHEFS, YOU ONLY HAVE TEN MINUTES.
(glass shatters)
UH-OH.
(Fatima) SHOOT.
ICE CREAM DOWN. OH, NO.
MOST OF MY ICE CREAM IS ON THE FLOOR
ALONG WITH HUGE SHARDS OF GLASS.
I'M DEVASTATED.
SHE'S STILL GONNA BE ABLE TO GET SOME ICE CREAM.
WILL SHE GET ENOUGH?
(Fatima) I ONLY HAVE TEN MINUTES LEFT.
I HAVE TO GET THIS BREAD PUDDING IN THE OVEN RIGHT NOW.
OTHERWISE IT'S NOT GOING TO BE DONE.
I LITERALLY THREW IT IN THERE,
AND IN MY HEAD I WAS JUST PRAYING TO GOD,
BY SOME MIRACLE, LET IT WORK.
KOMBUCHA, IT'S GOT THAT WEIRD FUNK
THAT SOMETHING FERMENTED HAS.
I GRAB CARDAMOM, BECAUSE THE MENTHOL AROMAS
OF THE CARDAMOM MIGHT HELP THE KOMBUCHA OUT,
AND I THINK MAYBE THE KOMBUCHA
WILL MARRY WELL WITH THE PUDDING.
I'D LOVE TO WIN VERY BADLY.
I MEAN, IT'S ALMOST A TEASE TO GET THIS FAR AND TO NOT WIN,
SO I NEED THAT.
AND, CHEFS, THIS IS THE TWO-MINUTE WARNING.
ONLY TWO MINUTES.
(Fatima) IT'S DO OR DIE. MY BREAD PUDDING'S IN THE OVEN.
COME ON, BUDDY.
I'M CROUCHING LOOKING INSIDE THAT OVEN
WAITING FOR IT TO BE DONE, WILLING IT TO BE DONE.
I THINK THE BIG CONCERN RIGHT NOW
IS DID YOU SEE THAT BREAD PUDDING?
SHE PUT IT IN THE OVEN, AND IT'S THIS THICK.
THERE'S NO WAY THAT'S GONNA BE READY.
(Steve) AS THE TIME KEEPS TICKING,
MY HEART'S PUMPING HARDER.
THE PUDDING'S NOT AS THICK AS I WANT IT TO BE,
SO I REALIZE I NEED SOME MORE CORNSTARCH TO THICKEN IT.
1 MINUTE. 60 SECONDS. THIS IS ALMOST OVER.
(Fatima) THANK GOD THERE IS JUST ENOUGH ICE CREAM.
I'M COUNTING DOWN THE SECONDS
OF WHEN I ABSOLUTELY HAVE TO TAKE THIS BREAD PUDDING OUT.
(Ted) READY OR NOT, CHEFS,
THE CLOCK IS SPEEDING TOWARDS ZERO.
FORGET IT. I HAVE TO TAKE IT OUT.
I HAVE TO GET IT ON THE PLATE.
(Steve) I KNOW THAT THERE'S NO THICKENING MY PUDDING.
WHAT I HAVE HAS TO GO ON THE PLATE. I'M VERY STRESSED.
(Ted) AND TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
WELL, I LOOK OVER AT HER DISH, AND IT CERTAINLY LOOKS NICE.
MY DESSERT ISN'T WHERE I WANT IT TO BE.
I'M WISHING THAT I CAN DO THE PUDDING OVER AGAIN.
(Fatima) I'M JUST PRAYING THAT THE INSIDE OF THAT BREAD PUDDING
IS COOKED.
♪♪♪
CHEF STEVE, CHEF FATIMA--
INSIDE THE FINAL BASKET YOU FOUND KOMBUCHA,
RAMBUTANS, EGG WHITE POWDER,
CANDIED NUTS.
CHEF STEVE, WHAT'D YOU MAKE WITH THAT?
TODAY, I PREPARED A KOMBUCHA AND GREEN CARDAMOM WARM PUDDING,
AND A BRITTLE
OF THE RAMBUTAN, CANDIED NUTS,
AND I USED THE EGG WHITE POWDER TO BIND THAT.
I THINK ALL THROUGHOUT TODAY
YOUR PRESENTATIONS HAVE BEEN VERY GOOD...
ABSOLUTELY.
AND I THINK THAT YOU-- YOU'VE DONE IT AGAIN HERE.
THANK YOU.
I THINK THAT THE CARDAMOM IS A GREAT FLAVORING AGENT.
I HAPPEN TO LOVE CARDAMOM.
DID YOU INTEND FOR THE PUDDING
TO BE UNSWEETENED?
I SWEETENED IT VERY LIGHTLY, BUT I WAS WORRIED THAT MAYBE
IF I HAD SWEETENED IT TO FULL STRENGTH,
THAT THE CANDIED NUTS WOULD MAKE EVERYTHING TOO SWEET AS A WHOLE.
OKAY.
I'M FINDING THIS NOT TO BE SWEET ENOUGH.
I'M NOT REALLY GETTING THE FLAVOR OF THE KOMBUCHA.
IF I WAS TO CLOSE MY EYES, I WOULD NOT BE ABLE TO CHOOSE
THE FLAVOR, AND I HAVE A GOOD PALATE.
IT TASTES SORT OF LIKE A-- ALMOST LIKE A WARM PORRIDGE.
OKAY.
CHEF STEVE, THANK YOU.
LAST DESSERT, CHEF FATIMA.
I PREPARED FOR YOU A RAMBUTAN AND KOMBUCHA
BUTTERMILK ICE CREAM
WITH A WARM KOMBUCHA, APPLE, AND CARDAMOM BREAD PUDDING.
THERE'S A VERY NICE DISTINCT FLAVOR.
I DO GET THE RAMBUTAN AND I DO GET THE KOMBUCHA.
HOWEVER, I THINK THAT THE ICE CREAM IS MORE AN ICE MILK.
IT'S ICY.
BUT IT IS TASTY.
SURE.
I REALLY LIKE THE BUTTERMILK FLAVOR,
THE WAY THAT PAIRS WITH THE NUTS
AND THE CREAMINESS OF THE BREAD PUDDING.
THE BREAD PUDDING, THE VERY CENTER IS RAW.
BUT THE FACT THAT YOU GOT IT DONE
IS COMMENDABLE IN 30 MINUTES,
AND IT DOES READ DESSERT, SO THAT'S A GOOD THING.
THANK YOU.
CHEF FATIMA, THANK YOU.
CHEF STEVE, WHY DO YOU WANT TO WIN?
BY TAKING THE GOLD, THAT'S THE BEST YOU CAN DO,
AND I ALWAYS WANT TO DO THE BEST I CAN DO.
SO, FATIMA, WHY DO YOU WANT TO WIN THIS?
I'VE TRAVELED REALLY, REALLY FAR.
(voice breaking) I'M SORRY. IT'S JUST I WANT TO WIN SO BAD
JUST TO PROVE THAT I'VE MADE, YOU KNOW,
THE RIGHT DECISIONS IN MY LIFE.
IT WOULD JUST BE, LIKE, A HUGE STAMP OF APPROVAL
THAT I THINK I'VE BEEN SEARCHING FOR FOR A REALLY LONG TIME.
THE WINNER OF THIS COMPETITION WILL BE DETERMINED
AS THE JUDGES CONSIDER ALL THREE COURSES OF YOUR MEALS.
THANK YOU, CHEFS.
UGH, THERE'S SO MUCH TENSION IN THE AIR.
YEAH.
I THINK IT COULD GO EITHER WAY, I GUESS, AT THIS POINT.
YOU KNOW, IT ALWAYS HAPPENS.
YEAH, WE'LL SEE WHAT HAPPENS.
KOMBUCHA DESSERTS--NEVER THOUGHT I'D SEE THE DAY.
WHAT DID YOU THINK?
I HAVE TO TELL YOU, STEVE'S DESSERT--
I WAS EXTREMELY DISAPPOINTED.
I WAS SHOCKED.
I MEAN, HE DIDN'T SWEETEN IT, AND HE REALLY DIDN'T FINISH IT.
THE BEST THING WAS THE PRESENTATION.
IT LOOKED PRETTY...
MM-HMM.
BUT YOU REALLY DIDN'T WANT TO EAT THAT.
FATIMA, EVEN THOUGH HER BREAD PUDDING WAS A LITTLE RAW
IN THE CENTER, EVEN THOUGH THAT ICE MILK WAS A LITTLE ICY,
SHE DID BOTH. I THINK THAT WAS VERY, VERY RISKY,
AND I REALLY THINK SHE PULLED IT OFF.
WELL, WHEN WE ALL SAW FATIMA'S CHICKEN INTESTINE,
IT WAS NOT APPEALING AT ALL.
POACHING THAT INTESTINE IN MILK AND MAKING A PâTé...
YEAH.
AS UNAPPEALING-LOOKING AS IT WAS,
IT WAS, I THOUGHT, BALANCED FLAVOR-WISE.
A PâTé WAS SUCH A GREAT IDEA.
STEVE, HE PUT IN THE SAME AMOUNT OF CREATIVITY IN THERE.
HE TOOK CABBAGE LEAF, HE MADE THE FILLING,
AND WHAT OTHER CONTESTANT
EXCEPT FOR AN OLD-SCHOOL FRENCH CHEF,
WOULD COME ON HERE AND MAKE A CHARTREUSE?
I THINK STEVE, THOUGH, MADE A MISTAKE, TOO.
THAT LEAF WAS NOT BLANCHED, WAS NOT SEASONED.
NO, I AGREE. THE RIB OF THE CABBAGE WAS STILL THERE.
BUT I THOUGHT HIS INTESTINES WERE VERY TENDER.
LET'S MOVE ON TO THE MAIN COURSE.
STEVE, HE DID HAVE THAT DUCK COOKED VERY WELL.
WE DEFINITELY GIVE IT TO STEVE FOR THE MAIN COURSE.
HIS EXECUTION WAS JUST CRISP AND HE GOT IT.
YEAH, I MEAN... (sighs) OBVIOUSLY, FATIMA FAILED
IN THE ENTRéE. I MEAN, WE COULDN'T REALLY EAT HER DUCK.
I THINK THE BIGGEST PROBLEM WITH FATIMA'S DUCK BREAST--
THE FAT DID NOT RENDER OUT
AND IT DIDN'T COOL SLOWLY ENOUGH.
BUT HER POTATOES WERE VERY GOOD.
AND THE FRIED OLIVE LOAF WAS SPECTACULAR.
I TELL YOU, I'M--I'M A SUCKER FOR FRIED OLIVE LOAF NOW.
SO A LOT OF FACTORS TO CONSIDER.
HAVE THEY LEAD YOU TO THE ONE "CHOPPED" CHAMPION?
YES.
YES.
BRING 'EM OUT, TED.
ALL RIGHT, WE WILL.
(Fatima) STEVE IS A REALLY, REALLY GREAT COMPETITOR.
I'M NERVOUS, BUT I'VE DONE ALL I COULD.
I PUT MY HEART OUT THERE,
AND I COOKED WITH EVERY OUNCE OF MY BEING. NOW WE'LL JUST SEE.
(Steve) I THOUGHT I WAS A STEP AHEAD OF FATIMA
UNTIL THE DESSERT ROUND, BUT HER DESSERT CAME OUT PRETTY GOOD,
I WOULD SAY, SO I THINK SHE TOOK THAT STEP
TO COME RIGHT NEXT TO ME, SO WE'LL SEE WHAT HAPPENS.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
CHEF STEVE, YOU'VE BEEN CHOPPED.
JUDGES.
STEVE, THIS WAS EXCRUCIATINGLY CLOSE.
WE THOUGHT THAT YOUR FIRST COURSE WAS REALLY GOOD.
YOU HAD SOME FLAWS, BUT THEN YOUR ARC WENT REALLY UP
WITH THE MAIN COURSE, 'CAUSE IT WAS JUST
A TECHNICALLY PERFECT DISH.
UNFORTUNATELY AT DESSERT, IT JUST WAS NOT MAKING
ANY SORT OF SENSE TO US.
FOR THAT REASON, WE FELT THAT THE WHOLE COMPETITION
REALLY SWITCHED IN HER FAVOR,
AND THAT'S WHY WE HAD TO CHOP YOU.
FAIR ENOUGH.
(Steve) IT'S ROUGH.
IT SUCKS THAT I'VE LOST THE $10,000
BECAUSE OF THE PASTRY DISH.
I DROPPED THE BALL. THAT CRUSHED ME.
AND THAT MEANS, CHEF FATIMA,
THAT YOU ARE THE "CHOPPED" CHAMPION.
OHH.
CONGRATULATIONS.
SO, YOUR PARENTS, WHAT ARE THEY GONNA SAY WHEN THEY SEE THIS?
I THINK MY MOM IS GONNA BE CRYING EVEN MORE THAN I AM.
(laughs) I REALLY WANT TO BE THAT PAKISTANI GIRL
THAT OTHER PAKISTANI GIRLS CAN LOOK AT
AND BE LIKE, "YOU KNOW WHAT? I CAN DO IT, TOO."
I CAN'T BELIEVE IT. IT'S A REALLY WONDERFUL FEELING.
IT FEELS LIKE--LIKE VALIDATION TIMES 1,000. REALLY GOOD.
Closed Captions provided by Scripps Networks, LLC.