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.
FOUR COMPETITORS THINK THEY HAVE WHAT IT TAKES
TO BE THE "CHOPPED" CHAMPION. LET'S MEET 'EM.
FIRST UP-- CHEF FREDERIK DE PUE.
MY NAME IS FREDERIK DE PUE.
I'M THE EXECUTIVE CHEF OF RESTAURANT SMITH COMMONS
AND 42 DEGREE CATERING SERVICE IN WASHINGTON, D.C.
MY STYLE OF COOKING IS AN INTERNATIONAL TAKE
ON A MODERN BISTRO.
WE'RE AROUND SIX, SEVEN EMBASSIES.
I THINK IT'S, FOR ME, FUN TO LEARN FROM EACH REGION.
MY FATHER ALWAYS SAYS IF YOU DO SOMETHING IN LIFE,
YOU HAVE TO GO ALL THE WAY.
SO IF I WIN, I WILL HAVE A GREAT PARTY IN NEW YORK.
EVERYTHING IS BETTER WITH CHAMPAGNE.
THAT'S WHAT I ALWAYS SAY.
(engine revs)
NEXT--CHEF JEFF O'NEILL.
MY NAME IS JEFF O'NEILL.
I'M THE EXECUTIVE CHEF AT THE VILLA BY BARTON G.
IN MIAMI BEACH.
MY STYLE OF FOOD IS LUXURIOUS, OPULENT.
I'M ALL ABOUT ARCHITECTURAL PRESENTATION.
IT'S WHO I AM. IT'S WHAT I DO.
BEING THAT I WORK SO OFTEN, EVERY MINUTE THAT I HAVE
WITH MY FAMILY IN THE FLORIDA SUN IS PRICELESS.
I'M READY TO TAKE THIS HOME FOR MY FAMILY,
AND MAKE MIAMI PROUD.
THEN THERE'S CHEF REGGIE ANDERSON.
MY NAME IS REGGIE ANDERSON.
I'M THE EXECUTIVE PASTRY CHEF FOR LANDMARC RESTAURANTS
IN NEW YORK CITY.
WHEN I WAS YOUNGER, I MODELED AND TRAVELED THE WORLD,
AND I LOVED TRYING ALL THESE DIFFERENT CUISINES.
BUT I'VE ALWAYS HAD A PASSION FOR DESSERTS,
SO I DECIDED TO BECOME A PASTRY CHEF.
PASTRY IS A HUGE WORLD,
AND I'M ALWAYS LEARNING NEW THINGS IN THIS POSITION.
I DON'T HAVE THE EXPERIENCE WITH SAVORY FOOD
AS MUCH AS THE OTHER COMPETITORS MAY HAVE,
SO I THINK I WILL BE UNDERESTIMATED.
BUT IT WOULD BE NICE TO BE THE DARK HORSE
SHINING IN THE END.
YOU KNOW, THE PASTRY GIRL WON.
FINALLY-- CHEF CHAI TRIVEDI.
MY NAME IS CHAI TRIVEDI.
I'M THE SOUS-CHEF AT BUDDAKAN IN NEW YORK CITY.
(speaking indistinctly)
BEING INDIAN, THERE WAS A LOT OF PRESSURE ON ME
TO BECOME A DOCTOR.
SO I WENT TO PREMED AT HARVARD UNIVERSITY.
BUT THEN I GOT INTO COMPUTERS AND BECAME A NETWORK ENGINEER.
BUT I WAS ALWAYS GOOD AT COOKING.
I ALWAYS COOKED AT HOME. I COOK FOR MY FAMILY.
GOING FROM $120,000 A YEAR TO $24,000 A YEAR
AS A KITCHEN HELPER HAS ALL BEEN WORTH IT,
BECAUSE I'VE DONE REALLY WELL ON MY CAREER PATH.
YOU'RE GONNA SEE A HIGHLY MOTIVATED CHEF.
I'M GONNA DECONSTRUCT EVERYTHING.
MY FUN BEGINS WHERE YOURS ENDS.
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.
CHEFS, PLEASE OPEN YOUR BASKETS.
LET'S SEE WHAT YOU CAN DO WITH...
20 MINUTES ON THE CLOCK FOR THE APPETIZER ROUND,
STARTING NOW.
LEADING UP TO THIS DAY, I WAS INCREDIBLY NERVOUS.
I WAS HAVING DREAMS ABOUT "CHOPPED,"
WAKE UP, THINK ABOUT "CHOPPED."
I'M AT WORK, I THINK ABOUT "CHOPPED."
WHAT IF I GET THIS? WHAT IF I GET THAT?
AND THEN THERE'S BABY OCTOPUS. I'VE NOT WORKED WITH THEM,
BUT I KNOW THAT IT'S A PRETTY NAKED FLAVOR,
THAT IT NEEDS SOMETHING, SO I DECIDE TO MARINATE IT
WITH SOME LEMON ZEST, A LITTLE BIT OF CHILI FLAKES,
AND THEN I'M GONNA GRILL IT.
I WANT TO MAKE A GRILLED OCTOPUS SALAD
WITH PLANTAIN CHIPS.
BEHIND.
I WAS ACTUALLY SUPPOSED TO BE HERE A FEW WEEKS AGO,
BUT I POSTPONED BECAUSE MY FATHER DIED.
SO IT'S BEEN A ROUGH MONTH.
FORTUNATELY FOR ME, I HAVE THAT SUPPORTIVE FAMILY,
SO WINNING THIS WOULD JUST MAKE IT THAT MUCH BETTER FOR THEM.
I'M MAKING A COMPOSED OCTOPUS SALAD
WITH A HUCKLEBERRY VINAIGRETTE.
BABY OCTOPUS--I KNOW YOU GOTTA CUT OUT THAT BEAK
WHICH IS IN THE CENTER,
BETWEEN THE HEAD AND THE TENTACLES.
I ADD LEMONGRASS AND SHALLOTS TO THE PAN.
IT'S DEFINITELY A DISH THAT COULD WIN THIS ROUND.
(Frederik) WHEN YOU ACCEPT TO COME ON "CHOPPED,"
YOU WILL GET SOME SURPRISE INGREDIENTS IN THE BASKET
THAT MAKES YOUR LIFE SWEAT A LITTLE BIT, SO...
BUT I LIKE OCTOPUS.
I MARINATE THEM WITH SOME LIME, ORANGE ZEST,
AND THEN JUST GRILL THEM WITH SOME OLIVE OIL ON THE PAN.
WHETHER I'M COOKING OR DRIVING A MOTORCYCLE, I LIKE TO GO FAST.
THAT KIND OF ADRENALINE THAT YOU GET
FROM BEHIND THE LINE IS JUST-- I LOVE IT.
THIS BASKET'S NO FUN.
I'VE NEVER WORKED WITH OCTOPUS.
BUT I PULL SOME OF THE HEADS OFF.
AND I GET A PAN REALLY HOT.
I'M GONNA PAN-SEAR THE OCTOPUS AND THE PLANTAIN,
BLACK BEANS WITH GINGER,
AND MAKE THE HUCKLEBERRY INTO A SAUCE.
FAILURE IS SCARY, BUT I TAUGHT MYSELF HOW TO SWIM
AT THE AGE OF 27.
I WAS SCARED, BUT I DID IT ANYWAY.
AND OUR JUDGES ARE CHEF SEAMUS MULLEN,
INFLUENTIAL SPANISH CUISINE EXPERT,
CHEF MANEET CHAUHAN, WHO BRINGS TOGETHER
LATIN AND INDIAN COOKING FOR HER OUTSTANDING MENU,
AND PASTA PERFECTIONIST
AND VERY ACCOMPLISHED RESTAURATEUR CHEF SCOTT CONANT.
OCTOPUS--IT'S ACTUALLY A GREAT VEHICLE FOR FLAVOR.
(Seamus) YEAH. OCTOPUS--BECAUSE IT HAS A LOT OF SALT ALREADY,
YOU GENERALLY HARDLY HAVE TO SEASON IT AT ALL.
SO THAT'S SOMETHING TO BE WARY OF.
(Reggie) I DON'T KNOW HOW LONG IT TAKES
TO GRILL A BABY OCTOPUS, TO BE HONEST.
I DON'T WANT IT TO BE OVERCOOKED.
AND I DON'T WANT TO COOK IT AND HAVE IT GET COLD.
SO I'M GUESSING NO MORE THAN FIVE MINUTES
IF YOU WANT TO COOK IT VERY QUICKLY.
I'M CONCERNED BECAUSE THESE GUYS ARE SO MUCH BETTER THAN ME.
I'M JUST A YOUNG PUP COMPARED TO THEM.
GREEN PLANTAINS I HAVE WORKED WITH BEFORE.
I HAVE MADE PLANTAIN CHIPS.
SO I START TO SLICE SOME VERY THIN.
AND, CHEFS, YOU HAVE
JUST 15 MINUTES LEFT NOW.
(Reggie) BEHIND.
(Jeff) I HAVE AN EXTRAORDINARY AMOUNT OF EXPERIENCE,
SO IT SHOULD BE INTIMIDATING FOR THE OTHER COMPETITORS.
I'M GONNA MAKE A VINAIGRETTE OUT OF THE HUCKLEBERRY,
SO I ADD EXTRA *** OLIVE OIL, RICE VINEGAR,
A TOUCH OF SWEET SOY SAUCE, MAPLE SYRUP.
I LIKE TO BALANCE FLAVORS. THAT IS THE GOAL OF MY VINAIGRETTE.
(Frederik) THE PLANTAIN WERE SO GREEN. THEY WERE ROCK HARD.
JUST PEELING THEM WAS JUST IMPOSSIBLE.
I'M BREAKING OFF PIECES.
USUALLY THE EASIEST WAY TO PEEL A PLANTAIN
IS JUST TO MAKE A SLIT, CUT THE ENDS OFF,
PUT IT IN REALLY HOT WATER-- IT JUST TAKES A MINUTE--
AND IT COMES OUT VERY CLEANLY.
(Frederik) I DON'T HAVE TIME TO PEEL THE PLANTAIN.
SO I JUST SLICE SOME ON THE MANDOLINE
AS THIN AS POSSIBLE TO GET NICE CRISPY CHIPS OUT OF IT.
I HAVE 2 CHILDREN, AND IF I WIN $10,000,
I'D LOVE TO VACATION WITH THEM, GO TO BELGIUM.
SO IT'S ALWAYS GOOD TO HAVE SOME EXTRA MONEY AROUND.
AND, CHEFS, YOU ARE DOWN TO FIVE MINUTES.
(Chai) I ONLY HAVE A FEW MINUTES LEFT,
AND I'M DEFINITELY WORRIED ABOUT THE PLANTAINS AT THIS POINT.
SO I JUST PUT THEM IN SOME HOT OIL.
I'M GONNA USE A LITTLE BIT OF SALT AND SMOKED PAPRIKA
TO SEASON THEM. I JUST HOPE THAT THEY GET COOKED.
(Seamus) OH, GOSH, I DO NOT WANT A RAW PLANTAIN.
YES.
AT THIS POINT I HAVE FOUR MINUTES LEFT,
AND I JUST HOPE THAT THEY GET COOKED.
♪♪
(Chai) I KNOW THE PLANTAIN IS DEFINITELY A PROBLEM,
BUT I'M STILL PRETTY CONFIDENT THAT I CAN FINISH THE DISH.
I WAS REALLY EXCITED TO SEE THE BLACK BEANS.
I'M GONNA MAKE A BEAN AND GINGER SAUTé
AND HAVE IT AS A SALAD AT THE BOTTOM OF THE PLATE.
AT THE SAME TIME, I'M GONNA MAKE A SAUCE WITH THE HUCKLEBERRIES.
I GET RED ONION, CILANTRO,
AND THE HUCKLEBERRIES,
BUZZ THEM UP.
LET'S TALK ABOUT WHAT THE HECK A HUCKLEBERRY IS.
(Scott) IT'S LIKE A WILD-- WILD BLUEBERRY.
I THINK IT'S A LITTLE MORE TART.
TO BE HONEST, I'M NOT QUITE SURE
WHAT I'M GONNA DO WITH THE BLACK BEANS.
I SAY, OKAY, SOME KIND OF WARM SALSA.
I ADD A LITTLE BIT OF CINNAMON
AND SOME RED PEPPER.
HUCKLEBERRIES I KNOW ARE SWEET, A LITTLE ACIDIC.
I JUST ADD A LITTLE BIT OF THE HUCKLEBERRIES
TO THE BLACK BEANS IN THE PAN.
THE TECHNIQUE IS CALLED MAKE A DISH VERY QUICKLY.
(Frederik) I'M GONNA MAKE A MOUSSELINE
OF BLACK BEANS AND HUCKLEBERRIES.
I'M ADDING SOME APPLE
TO GET SOME--A LITTLE KIND OF ACIDITY TO IT.
AND THEN I'M GOING TO BLEND THEM
TO KIND OF CREATE A VERY SMOOTH TEXTURE.
CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
TIME IS TICKING DOWN, AND I STILL HAVE A LOT TO DO.
I'M GONNA MAKE A PURéE OUT OF THE PLANTAINS.
I ADD THE SHALLOTS AND LEMONGRASS.
I DEGLAZE IT WITH THE CHICKEN STOCK,
ADD A LITTLE BIT OF POWDERED SUGAR THEN BLEND 'EM.
I STILL SEE STUFF IN THE BLENDER ON JEFF'S STATION.
CHEFS, ONE MINUTE.
I THINK IT'S AN EYE-CATCHER,
HAVING A LARGE OLIVE ON THE PLATE.
IT'S GONNA BE A GOOD COMBINATION WITH THE OCTOPUS I WILL HAVE.
(Ted) 30 SECONDS.
(Jeff) TIME'S TICKING AWAY, AND IF I DON'T GET
MY PLANTAINS ON A PLATE, I'M GONNA GET CHOPPED.
TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
I DIDN'T GET THE PLANTAIN PURéE ON THE DISH.
IT'S NOT A GOOD REPRESENTATION OF ME AS A CHEF.
BUT I KNOW MY VINAIGRETTE IS EXTRAORDINARY,
AND THE OCTOPUS TASTES GREAT.
HOPEFULLY IT'S ENOUGH TO WIN THE JUDGES.
(Reggie) I LOOK AROUND,
AND THE GUYS HAVE BEAUTIFUL DISHES.
FREDERIK'S LOOKS LIKE A FOUR-STAR RESTAURANT DISH.
AND MINE JUST LOOKS LIKE SALAD ON A PLATE
FROM A SALAD BAR.
♪♪
THIS IS THE CHOPPING BLOCK.
OUR ESTEEMED JUDGES ARE EAGER TO TASTE
THE APPETIZERS THAT YOU CREATED USING HUCKLEBERRIES,
BLACK BEANS, GREEN PLANTAINS,
AND OCTOPUS.
WELL, FOR TODAY'S FIRST COURSE
IS A DUO OF OCTOPUS, SAUTéED AND GRILLED,
WITH A MOUSSELINE OF BLACK BEANS AND HUCKLEBERRY.
ENJOY.
THE PRESENTATION IS GREAT.
LOVE THE PURéE.
I THINK THE HUCKLEBERRY AND THE BLACK BEAN--
THE SWEETNESS, THE SMOKINESS WORKS VERY WELL.
BUT IT'S NOT QUITE SMOOTH ENOUGH FOR ME
TO THINK OF IT AS A MOUSSELINE.
BUT THEN THE PLANTAIN
IS A GOOD TEXTURAL BALANCE WHEN YOU HAVE A PURéE.
THE OCTOPUS WAS DEFINITELY A LITTLE ON THE CHEWY SIDE.
IT NEEDS TO BE COOKED MORE.
YEAH, I WAS AFRAID WHEN YOU OVERCOOK IT,
THEN IT BECOMES REALLY TOUGH.
JUST A TAD BIT MORE, AND IT WOULD HAVE BEEN
A COMPLETELY DIFFERENT DISH.
THE OLIVE IS REALLY THROWING ME OFF.
I DON'T KNOW WHAT IT'S DOING THERE.
THAT'S ONE OF MY PET PEEVES. I DON'T LIKE THINGS ON THE PLATE
THAT ARE THERE JUST FOR THE SAKE OF BEING THERE.
CHEF FREDERIK, THANK YOU. NEXT UP--CHEF JEFF.
(Jeff) IT'S A SIMPLE COMPOSED SALAD OF OCTOPUS
WITH HUCKLEBERRY, BLACK BEAN, AND BUTTER LETTUCE.
YOU'RE RIGHT.
DEFINITELY A FEW THINGS I WOULD HAVE DONE DIFFERENTLY.
SO WHERE IS THE FOURTH INGREDIENT, THE PLANTAINS?
STILL IN THE BLENDER.
THE FACT THAT YOU DON'T HAVE
ONE OF THE KEY INGREDIENTS ON THE PLATE--
IT IS A BIG, BIG FAULT.
I JUST GOT THE MINT TOGETHER WITH THE OCTOPUS
AND THE BEANS AND THE HUCKLEBERRY,
AND I GOTTA SAY--A REALLY NICE BITE. IT'S VERY BALANCED.
THE VINAIGRETTE IS-- IS DELICIOUS.
THANK YOU. AND IF I MAKE IT TO ROUND TWO,
NOW I KNOW EXACTLY WHAT TO DO TO TAKE IT TO THE NEXT STEP.
CHEF JEFF, THANK YOU.
I HAVE A GRILLED OCTOPUS SALAD
WITH PLANTAIN CHIP, BLACK BEAN, AND HUCKLEBERRY.
I LIKE THE FLAVOR OF THE HUCKLEBERRY AND THE BEANS.
I THINK THE FLAVORING OF THE OCTOPUS
WITH THE LEMON ZEST MAKES IT COME TOGETHER VERY, VERY WELL.
BUT THE COOKING IS UNEQUAL.
THE TENTACLES ARE DONE PERFECTLY,
WHILE THE HEADS ARE COMPLETELY RAW.
I'VE GOT SOME ISSUES WITH THE WAY IT'S PLATED.
IT'S A LITTLE SLOPPY.
IF YOU END UP MOVING ALONG, SHOW US YOUR SKILLS
WHEN IT COMES TO PLATING.
THANKS.
TODAY I DID A SAUTéED OCTOPUS
WITH GINGERED BLACK BEANS,
PAN-SEARED PLANTAINS, AND A HUCKLEBERRY SAUCE.
I'M NOT 100% HAPPY WITH IT, BUT IT DOES LOOK PRETTY.
I GOT ALL THE INGREDIENTS ON THE PLATE.
(Seamus) I GOTTA SAY, YOU KNOW, YOU'RE BEATING YOURSELF UP
ABOUT THE OCTOPUS--
THIS IS THE BEST OCTOPUS WE'VE HAD SO FAR.
AND THESE BEANS ARE DELICIOUS. BEANS ARE AWESOME.
I AGREE. I LOVE THE GINGER THAT YOU'VE PUT IN THE BEANS.
IT GETS A LITTLE BIT OF A FRESHNESS AND A HEAT.
EVEN THE BASIL IS A REALLY NICE TOUCH TO IT.
NOW YOU HAD THE OPPOSITE PROBLEM WITH YOUR--
WITH YOUR PLANTAINS.
I DON'T KNOW ABOUT YOU GUYS, BUT MINE IS TOTALLY UNDERCOOKED.
IT'S VERY, VERY RAW.
BUT I THINK YOU WERE ON THE RIGHT PATH
BY USING THE SORT OF FLAVORS LIKE PAPRIKA.
THERE'S JUST A COUPLE MISSTEPS.
THANK YOU, CHEFS.
I WISH WE COULD DO THAT ROUND OVER AGAIN.
20 MINUTES IS TOUGH. IT'S A NEW KITCHEN,
NEW ENVIRONMENT, NEW PANTRY. WE'VE NEVER SEEN IT.
I WISH I USED THE TIME BETTER.
I THINK WE WOULD ALL DO THINGS DIFFERENTLY
IF WE HAD THE CHANCE.
I JUST WANT THE OPPORTUNITY TO MAKE IT TO THE NEXT ROUND,
DO SOMETHING SPECIAL.
NOTHING QUITE SAYS "WELCOME TO THE 'CHOPPED' KITCHEN"
LIKE OCTOPUS IN THE APPETIZER BASKET.
(Maneet) BUT I DO LOVE THE FACT
THAT REGGIE USED LEMON ZEST TO MARINATE THE OCTOPUS.
I AGREE. REGGIE'S EXECUTION OF THE SALAD WITH THE GREENS
BUT REGGIE ALSO DIDN'T DO A GREAT JOB WITH THE PLANTAINS.
THE MOST UNSOPHISTICATED PLATED DISH WE SAW.
IT WAS A COMPLETE MESS.
RIGHT.
TO ME, VISUALLY,
FREDERIK'S DISH WAS THE MOST APPEALING AMONG THE FOUR.
BUT IF HE REALLY FELT STRONGLY ABOUT THE OLIVE BEING IN THERE,
WHY DIDN'T HE JUST DO A REALLY NICE JULIENNE OF THE OLIVE
AND THAT WAY YOU WOULD HAVE HAD WITH EVERY BITE
A SMALL PIECE OF OLIVE ON THE PLATE.
AND THAT'S WHAT IT'S ABOUT. IT'S ABOUT INTEGRATING FLAVOR.
LIKE CHAI--THAT PURéE OF HUCKLEBERRIES
CHAI WOULD HAVE BEEN BETTER OFF
FORGETTING THE PLANTAINS ON THE PLATE.
THEY WERE INEDIBLE. THEY WERE RAW.
BUT THE BEANS WERE AMAZING. IT HAD THIS LITTLE SHARPNESS
HE DID A JULIENNE OF THE GINGER, TOO,
SO YOU'RE ACTUALLY GETTING PIECES OF GINGER,
IN TERMS OF JEFF'S PLATE,
THERE WAS THE MISSING PLANTAIN,
BUT THERE WAS SOMETHING TO HIS SAUCE.
AS I THINK BACK ON THE FOUR DIFFERENT DISHES I HAD,
I REMEMBER JUST HOW GOOD THAT VINAIGRETTE WAS
AND HOW GOOD THAT WAS WITH THE BEANS.
(Jeff) I'M A WORLD-CLASS CHEF.
I FEEL CONFIDENT THAT IF I DO GET TO THE NEXT ROUND,
(Chai) I AM DISAPPOINTED
I DIDN'T COOK THE PLANTAINS PROPERLY,
BUT I USED ALL THE INGREDIENTS.
I THINK THE RULES ARE PRETTY SIMPLE.
IF YOU LEAVE SOMETHING OUT, THAT'S A BIG OFFENSE.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF JEFF, YOU'VE BEEN CHOPPED.
(Seamus) CHEF,
YOU LEFT ONE OF THE KEY INGREDIENTS OFF OF THE PLATE,
AND TO OVERCOME THAT,
YOU WOULD HAVE HAD TO DO SOMETHING EXTRAORDINARY.
AND UNFORTUNATELY, YOU DIDN'T.
AND FOR THAT REASON YOU'VE BEEN CHOPPED.
THANK YOU FOR THE OPPORTUNITY.
(Jeff) I WOULD HAVE LIKED TO HAVE GOTTEN THE $10,000
AND TAKEN MY KIDS TO DISNEY WORLD.
THAT WOULD HAVE BEEN SPECIAL.
I BLEW IT. YOU KNOW, IT JUST WASN'T MY DAY.
IT JUST WASN'T MY 20 MINUTES. IT WASN'T MY 20 MINUTES.
CHEF FREDERIK, CHEF REGGIE, CHEF CHAI,
PLEASE OPEN YOUR BASKETS.
AND WE HAVE...
(chuckling)
THE HAMMER
DOES NOT HAVE TO BE INTEGRATED INTO THE DISH--
JUST TO BE CLEAR.
30 MINUTES ON THE CLOCK THIS TIME,
STARTING NOW.
(Reggie) I'M BACK IN THE ARENA FOR THE SECOND ROUND,
AND I ALMOST FEEL THAT I DON'T DESERVE IT.
BUT THE JUDGES CHOPPED JEFF, AND I'M A BIT RELIEVED.
BUT IT'S INCREDIBLY FRUSTRATING WITH THIS COCONUT.
HOW DO YOU OPEN A COCONUT, GUYS?
ANYONE?
YOU JUST WHACK IT WITH A HAMMER?
I MYSELF DO NOT KNOW HOW TO HANDLE THIS COCONUT.
I DON'T KNOW HOW I CAN HELP REGGIE.
(Reggie) MY MOM IS THE TYPE OF PERSON
THAT IF YOU HAVE A PROBLEM AND YOU CRY ABOUT IT,
SHE'LL BE LIKE, "THAT'S TOUGH."
AND YOU GOTTA FIGURE OUT HOW TO FIX IT.
(Scott) THERE YOU GO.
(Reggie) HEY!
(laughing)
THANK YOU. THANK YOU. I'M HERE ALL DAY.
(Ted) WOW, LOOK AT THAT.
FREDERIK HAS DISPATCHED WITH THAT YUCA IN ABOUT FIVE SECONDS.
IT'S ALWAYS SO FASCINATING SEEING FREDERIK WORK.
HE'S BEEN MOVING, MOVING, MOVING.
(Frederik) I DECIDE TO MAKE YUCA CROQUETTES
WITH GOAT CHEESE.
CROQUETTE MAKING IS PROBABLY, YOU KNOW, SOMETHING WE DO
IN 6, 7 HOURS. IT'S NOT DONE IN 30 MINUTES.
SO I'M DEFINITELY TRYING TO TAKE A RISK
WITH THE YUCA CROQUETTE, BECAUSE IN THIS ROUND,
I WANT TO WOW THEM WITH-- KINDA CREATE SOMETHING UNIQUE.
I RARELY DO SKIRT STEAK.
SO I WANT TO KIND OF FLATTEN IT OUT
TO MAKE SURE THAT IT'S KINDA ALL EQUAL WHEN I GRILL IT.
(Seamus) SKIRT STEAK'S A MUSCLE
THAT'S ALONG THE BELLY OF THE COW.
AND IT'S THICKER AT ONE END THAN IT IS AT THE OTHER.
I LIKE TO PORTION IT NICELY TO MAKE SURE THAT I'M--
I'M COOKING UNIFORM PIECES.
I SEE THAT CHAI'S TAKING OFF THE MEMBRANE.
IT LOOKS LIKE HE'S GOT SOME EXPERIENCE BUTCHERING,
(Chai) I FEEL A LOT OF PRESSURE RIGHT NOW.
THE FIRST ROUND WAS KIND OF LIKE A WARNING
THAT, "OKAY, WE LET YOU OFF."
SO NOW IT HAS TO BE AN AMAZING PLATE.
I WANT TO MAKE A SPICE RUB FOR MY SKIRT STEAK.
I GET CUMIN SEED, BLACK PEPPERCORNS,
SOME YELLOW MUSTARD SEED, AND SOME CHILI FLAKES.
I'M GONNA TOAST THEM OFF, GRIND THEM UP
FOR A DRY RUB ON THE SKIRT STEAK.
I LIKE TO KEEP MY SEASONING VERY AGGRESSIVE
TO REALLY BLOW THE JUDGES OUT WITH THE FLAVORS.
AND, CHEFS, YOU'RE DOWN TO 20 MINUTES ON THE CLOCK.
(Ted) OH, NO.
I CUT MY FINGER. I CLEAN IT UP. I THROW A GLOVE ON.
(cork pops)
OKAY, CELEBRATIONS.
(Reggie) I FEEL HORRIBLE FOR THE CAMERA GUY
THAT I GAVE A GOOD BATH OF HOT CHAMPAGNE TO.
SKIRT STEAK HAS TO BE CLEANED.
I KNOW THAT FROM MY EXPERIENCE IN THE PAST.
I CUT OUT THE GRISTLY THIN LAYER,
OTHERWISE IT'S GONNA BE TERRIBLY CHEWY.
I START TO PORTION OUT PIECES,
THROW ON A LITTLE SALT, PEPPER, OLIVE OIL, AND LIME JUICE.
I FEEL LIKE, OH, MY GOD, I HAVE A CHANCE,
AND EVEN IF I GET CHOPPED NOW,
I'LL STILL BE HAPPY THAT I MADE IT TO THE SECOND ROUND.
THAT'S AWESOME.
(Frederik) NEVER WORKED WITH FRESH COCONUTS,
BUT I JUST BEAT THE HELL OUT OF THAT THING.
I'M GONNA MARINATE THE SKIRT STEAK
WITH THE COCONUT WATER
AND, UM, SOME CHAMPAGNE.
I LOVE CHAMPAGNE EVEN BEFORE WATER.
AND, CHEFS, WE ARE DOWN TO TEN MINUTES.
I THINK WITH A STEAK YOU ALWAYS NEED TO HAVE A SAUCE.
I PUT THE COCONUT WATER IN THE PAN.
I ADD A LITTLE BIT OF WHOLE-GRAIN MUSTARD,
APRICOT PRESERVE, AND SHALLOTS.
AND THEN I'M GONNA USE THE YUCA FOR A ROOT RISOTTO.
ROOT RISOTTO-- I'VE HAD IT IN NEW YORK.
INSTEAD OF USING TRADITIONAL RICE,
YOU'RE USING ROOT VEGETABLES TO CREATE, LIKE,
A RISOTTO TYPE OF FLAVOR, TYPE OF EFFECT.
I USE A POTATO AND A SWEET POTATO AS WELL.
I GET THE ONIONS CARAMELIZED A LITTLE BIT.
I GET THE GARLIC IN THERE.
(Scott) WHOA!
I DEGLAZE WITH THE CHAMPAGNE.
(Reggie) THE YUCA PROBABLY HAS TO BE A PURéE
BECAUSE IT'S INCREDIBLY STARCHY.
I ADD SOME POTATOES TO GIVE IT
A LITTLE MORE BODY.
I DON'T WANT THE SKIRT STEAK TO BE OVERCOOKED,
SO I PUT IT ON A SHEET PAN
AND JUST LET IT REST FOR AS LONG AS I CAN.
AND, CHEFS, YOU ARE DOWN TO JUST FIVE MINUTES.
(Frederik) THE YUCA-- I MIX IT IN WITH SOME FLOUR
AND THEN START ROLLING LITTLE CROQUETTES.
I PUT A PIECE OF GOAT CHEESE INSIDE,
AND THEN IT GOES IN THE CHILL BLASTER.
I'M GONNA MAKE A CREAM SAUCE FOR MY CROQUETTES.
I'M DEFINITELY GONNA USE THE SCRAPS OF THE SKIRT STEAK.
I DO A QUICK SAUTé, ADD IN SOME SHALLOTS,
SOME GINGER, AND SOME COCONUT PIECES.
(Chai) I COULD GET CHOPPED IF THE STEAK'S OVERDONE.
I TAKE MY MEAT OUT. I WANT TO LET IT REST.
I DON'T WANT TO LOSE ALL THE JUICES
AND CUT IT TOO EARLY.
I LOOK AT THE RISOTTO, AND IT'S READY FOR THE CREAM.
I GRAB CREAM AND BUTTER, KEEP ADDING LIQUID,
STIRRING IT, DEGLAZING IT WITH CHAMPAGNE.
I REALIZE THAT I NEED SOMETHING ELSE.
I NEED SOMETHING GREEN.
I SAUTéED THE SPINACH AND ADDED SOME COCONUT SLIVERS
AND ADDED SOME CHAMPAGNE
TO GIVE IT A LITTLE BIT OF ACIDITY.
CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
(Frederik) I HAVE A FEW MINUTES LEFT,
SO I SAUTé SOME SPINACH WITH A LITTLE GARLIC INSIDE.
AFTER CHILLING THE CROQUETTES FOR A WHILE,
I FRIED 'EM.
(Reggie) I START TO MAKE MY YUCA PURéE,
AND TIME IS RUNNING OUT VERY QUICKLY.
BUT I WANT TO PLATE AND HAVE TIME TO MAKE IT LOOK GOOD.
I'M WORKING RIGHT DOWN TO THE LAST SECOND.
(Ted) SIX, FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
I DON'T WANT TO BOAST AND BRAG,
BUT I WOULD EAT MY DISH. (laughs)
(Chai) I LOOKED AT REGGIE AND FREDERIK'S PLATES,
AND THEY WERE BEAUTIFUL, IMMACULATE.
MINE WAS DEFINITELY THE SLOPPIEST.
♪♪
♪♪
CHEFS, WHAT FUN IT WAS TO WATCH YOU CREATE
SUCH COMPLETELY DIFFERENT ENTRéES FROM CHAMPAGNE,
SKIRT STEAK, YUCA, AND COCONUT.
CHEF REGGIE, WHAT DID YOU COME UP WITH?
I HAVE A GRILLED SKIRT STEAK
AND A YUCA PURéE
THAT HAS CHAMPAGNE AND COCONUT IN IT.
(Seamus) THE STEAK WAS COOKED VERY WELL.
THAT'S SURPRISING FOR A PASTRY CHEF. I GIVE YOU PROPS.
MY MAIN GRIPE IS THE BEEF IS A LITTLE UNDER SEASONED.
IT NEEDS A LITTLE BIT OF SALT.
BUT THIS IS A DRAMATIC TURNAROUND
FROM YOUR FIRST-- YOUR FIRST DISH.
(Maneet) I THINK YOU DID A GREAT JOB.
THE YUCA AND THE POTATO MASH IS DELICIOUS.
YOU'RE GETTING THE SWEETNESS FROM THE COCONUT.
THE CHAMPAGNE IS THERE, BUT IT'S NOT OVERPOWERING.
I MEAN, YOU TOOK FOUR INGREDIENTS,
AND YOU'VE ACTUALLY WORKED TO MAKE THEM KIND OF HARMONIOUS.
(Ted) CHEF REGGIE, THANK YOU.
NEXT UP--CHEF CHAI.
I DID A SPICE-CRUSTED SKIRT STEAK
OVER A ROOT RISOTTO,
SAUTéED SPINACH,
AND A WHOLE-GRAIN MUSTARD CHAMPAGNE SAUCE.
(Seamus) I LIKE THIS RISOTTO.
I LIKE THIS RISOTTO A LOT. I KEEP GOING BACK TO THIS.
(Maneet) I LOVE THE RISOTTO.
THE BUTTERINESS--DELICIOUS.
THE MUSTARD-APRICOT SAUCE IS GREAT.
(Scott) THAT SAUCE IS REALLY, REALLY GOOD.
THE PROBLEM IS SWEETNESS. IT'S KIND OF CLASHING
WITH THE SPICE MIXTURE, UH, ON THE STEAK.
MY ONLY GRIPE ABOUT THE STEAK, IS I SAW YOU CLEANING IT,
BUT THERE'S STILL JUST A LITTLE BIT THAT WAS KIND OF CHEWY
AND HARD TO GET THROUGH.
I DO HAVE PIECES WHICH HAVEN'T BEEN CLEANED.
BUT THE SPICE RUB WORKED BEAUTIFULLY.
(Ted) CHEF CHAI, THANK YOU.
AND FINALLY-- CHEF FREDERIK.
(Frederik) I MADE A GRILLED SKIRT STEAK,
YUCA CROQUETTES WITH GOAT CHEESE,
A JUS OF SOME CHAMPAGNE AND SOY SAUCE.
(Maneet) HAT'S OFF.
VERY AMBITIOUS AND VERY IMPRESSIVE.
THE SALTINESS OF THE GOAT CHEESE
WORKS VERY WELL IN MY CROQUETTES.
OVERALL, IT JUST CAME ACROSS AS A VERY CLEAN
AND WELL-COMPOSED DISH.
VERY CREATIVE TO TAKE THE YUCA
AND PRESENT IN SOMETHING THAT'S COMPLETELY DIFFERENT.
THE BEEF HAS GOT GOOD FLAVOR,
BUT IT'S OVERCOOKED.
THE SAUCE HELPS IT QUITE A BIT, ACTUALLY.
I LOVE THE SOY COMPONENT
OKAY, THANK YOU.
I WANT TO WIN TODAY FOR THE CHILDREN.
MY DAUGHTER WAS E-MAILING ME LAST NIGHT,
MAKING SURE THAT SHE KNEW WHAT SHOW IT WAS.
THANK YOU, CHEFS.
WHAT WOULD YOU GUYS DO WITH $10,000?
BIG PARTY. NO.
SAVE IT, I GUESS.
I DEFINITELY WANT TO MAKE DESSERT AGAINST YOU.
(laughing)
OKAY, WHAT WAS THE SINGLE BEST ELEMENT YOU TASTED
(Scott) I'D HAVE TO SAY FOR ME,
THE PURéE ON REGGIE'S DISH
WAS JUST SPECTACULAR.
(Maneet) IT JUST HAD THIS LUXURIOUS MOUTHFEEL TO IT.
I REALLY LIKE THE WAY REGGIE COOKED HER STEAK.
FOR A PASTRY CHEF TO BE ABLE TO THROW DOWN A STEAK LIKE THAT
(Seamus) SHE MARINATED IT,
AND SHE USED SOME LIME JUICE. IT WAS REALLY NICE.
IN TERMS OF PRESENTATION,
I DON'T THINK ANYONE CAME CLOSE TO, UH, TO REGGIE.
SHE WAS TIGHT. IT WAS CLEAN.
I ALSO REALLY LIKED THE ROOT VEGETABLE "RISOTTO"
THAT SPICE MIXTURE THAT HE HAD ON THE STEAK I LOVED.
I LOVED CHAI'S SAUCE
WITH THE APRICOT AND THE MUSTARD SEEDS.
THE MISSTEPS ON CHAI'S PLATE FOR ME--THE LACK OF COHESION.
THERE WERE, LIKE, FOUR DIFFERENT THINGS GOING ON ON THE PLATE,
AND THEY DIDN'T COME TOGETHER.
NOW I WOULD LIKE TO TALK ABOUT FREDERIK'S CROQUETTES.
I MAKE A LOT OF CROQUETTES. I LOVE CROQUETTES.
TO ME, A GOOD CROQUETTE SHOULD BE CRISPY ON THE OUTSIDE,
CREAMY ON THE INSIDE. THEY WERE KIND OF A POOR EXECUTION.
I AGREE. THE CROQUETTES FELL SHORT.
I ACTUALLY DON'T AGREE WITH EITHER ONE OF YOU
IN TERMS OF THE CROQUETTES.
I REALLY LIKED THE HINT OF THE GOAT CHEESE.
IT WAS DELICIOUS. IT HAD A LITTLE BIT OF HEAT.
THE PARSLEY WAS AMAZING. IT HAD A LOVELY CREAMINESS TO IT,
SO I-I MEAN, I REALLY LIKED THE, UH, CROQUETTES.
A BIGGER ISSUE ON HIS PLATE
WAS THE STEAK.
HE REALLY KIND OF FORGOT ABOUT THE BEEF.
IT WAS JUST OVERCOOKED.
BUT I THINK IN TERMS OF, UM, CREATIVITY,
IT WAS FREDERIK WHO TOOK IT.
WELL, CAN YOU SETTLE
ON JUST TWO CHEFS FOR THE DESSERT ROUND?
YEAH.
I AM ALREADY THINKING AHEAD TO THE THIRD ROUND
AND WHAT I CAN DO WITH MY SKILLS.
(Frederik) I'M HAPPY WITH WHAT I BROUGHT
TO THE JUDGES TODAY. I'M VERY HAPPY.
I CAN'T TELL WHO'S GONNA GET CHOPPED RIGHT NOW.
IT COULD BE ME, IT COULD BE FREDERIK.
WE'LL SEE.
♪♪
IF YOUR DISH IS REVEALED, YOUR TWO COMPETITORS
ARE MOVING ON TO THE FINAL ROUND WITHOUT YOU.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF FREDERIK, YOU'VE BEEN CHOPPED.
(Scott) CHEF,
THIS WAS A DIFFICULT DECISION FOR US.
YOU'RE CLEARLY A TALENTED CHEF.
THE FLAVOR THAT YOUR COMPETITORS
WERE ABLE TO DEVELOP IN THEIR DISH
UNFORTUNATELY JUST WASN'T EVIDENT IN YOURS.
YOU WERE ALSO THE ONLY ONE TO OVERCOOK YOUR STEAK.
IT'S BECAUSE OF THOSE MISSTEPS THAT WE HAD TO CHOP YOU.
OKAY. THANK YOU VERY MUCH FOR THE OPPORTUNITY.
I WAS QUITE DISAPPOINTED.
I WAS HOPING TO GET TO THE THIRD ROUND, DEFINITELY.
IN THE END, IT'S LIFE, YOU KNOW?
SO THINGS CONTINUE, UH, BEYOND THAT.
CHEF REGGIE, CHEF CHAI,
YOU'VE MADE IT TO THE DESSERT ROUND.
NOW IT'S TIME TO SHOW US WHY YOU DESERVE TO BE HERE.
PLEASE OPEN YOUR BASKETS.
AND YOU MUST USE...
30 MINUTES ON THE CLOCK FOR THE DESSERT ROUND
STARTS NOW.
(Reggie) WHEN FREDERIK GETS CHOPPED,
MY JAW HITS THE FLOOR.
BUT NOW THIS MEANS I ACTUALLY HAVE A SHOT AT WINNING THIS,
BECAUSE CHAI DOES NOT HAVE MUCH PASTRY EXPERIENCE, AND I DO.
I WANT TO MAKE AN ICE CREAM. IT'S MY FAVORITE DESSERT.
AND I KNOW I WANT TO JUMP ON THE MACHINE
BEFORE CHAI CAN GET IN THERE WITH ANY SORBET HE WANTS TO DO.
I INCORPORATE THE MANGO AND THE COTIJA
IN MY ICE CREAM BASE,
BECAUSE I KNOW ONE IS SALTY AND ONE IS VERY SWEET.
AND I LOVE SWEET AND SALTY.
EVEN THOUGH THE ICE CREAM BASE IS STILL PIPING HOT,
I THROW IT INTO THE ICE CREAM MACHINE.
I DON'T WANT TO WASTE ANY PRECIOUS TIME.
(Chai) I DON'T LIKE THE FACT THAT ANYONE CAN TELL ME
THAT I CAN'T DO SOMETHING.
EVEN THOUGH REGGIE'S AN ACCOMPLISHED PASTRY CHEF,
I WANT TO PROVE TO MYSELF THAT I CAN DO THIS.
I'VE NEVER SEEN CHICHA MORADA BEFORE.
IT TASTES LIKE GRAPE JUICE.
MY PLAN WAS TO MAKE A SORBET, BUT REGGIE TOOK THE MACHINE
AND MADE ICE CREAM WITH IT.
SO I'M GONNA MAKE A SAUCE WITH THE CHICHA MORADA,
A REALLY AROMATIC SAUCE WITH A LOT OF INDIAN SPICES--
STAR ANISE, CARDAMOM, SOME BLACK PEPPERCORNS.
I SMASH THE LEMONGRASS,
DROP IT IN THERE, AND LET IT JUST SIMMER.
I GRAB SOME RASPBERRIES
TO GIVE IT A LITTLE BIT MORE DEPTH.
I BUZZ THE SAUCE, AND I STRAIN IT IN A CHINOIS RIGHT AWAY,
PUT IT IN THE BLAST CHILLER TO LET IT COOL DOWN.
(Ted) THE CHICHA MORADA IS A PERUVIAN PURPLE CORN DRINK
LIKE SPICED GRAPE JUICE-- VERY SWEET DRINK.
THE CHICHA MORADA WILL MAKE A GREAT SAUCE.
SO I ADD SUGAR TO THE CHICHA MORADA IN MY PAN
TO REDUCE TO MAKE A SYRUP.
AND THEN I POUR MY CHICHA MORADA SAUCE INTO A BOWL.
I GO TO THE BLAST CHILLER
TO MAYBE COOL IT DOWN A BIT,
BUT I KNOW THAT IT'S JUST GONNA TURN INTO A BRICK IN THERE.
CAN'T MAKE UP MY MIND.
SO I END UP JUST ADDING A LITTLE BIT
OF BITTERSWEET CHOCOLATE TO IT TO BALANCE OUT THE SWEETNESS.
I'M NOT SURE WHAT PEOPLE ARE EXPECTING OF ME.
I KNOW THAT BEING A PASTRY CHEF, THEY WANT SOMETHING REALLY GOOD.
ALL RIGHT, CHEFS, WE ARE DOWN TO 20 MINUTES ON THE CLOCK.
HOW ABOUT THAT COTIJA CHEESE FROM THE WEST COAST OF MEXICO?
IT'S A CRUMBLY CHEESE. IT'S A SALTY, DRY CHEESE.
AND THEN YOU GOT-- THE POTATO STICKS ARE SALTY.
(Chai) I'M GONNA BLEND THE POTATO STICKS
WITH FIVE-SPICE POWDER, COCOA POWDER,
AND A LITTLE BIT OF CHILI POWDER.
AND I'M GONNA CRUST THE COTIJA CHEESE WITH IT
AND TRY TO PAN-SEAR IT.
BUT AT THIS POINT
I DON'T KNOW HOW THIS IS GONNA BE A SWEET DESSERT.
SO I DECIDED TO FOCUS MORE ON THE MANGO.
I LOVE MANGOES.
I'M FROM INDIA. MANGO IS A BIG PART OF OUR CULTURE.
I MARINATE THEM IN MIRIN,
A LITTLE BIT OF SOY SAUCE, AND A LITTLE BIT OF RUM.
I GET THE PAN HOT, THE PAN SMOKING,
AND LET THEM GET A LITTLE BIT OF COLOR.
(Reggie) THE SHOESTRING FRIES ARE SALTY,
SO I KNOW I NEED TO MAKE THEM SWEET SOMEHOW.
AND SO I THINK BRITTLE.
I MAKE A CARAMEL WITH SUGAR, A LITTLE BIT OF HONEY
AND SOME WATER,
AND I POUR IT RIGHT ON TOP
OF THE SHOESTRING POTATOES.
THAT'LL BE A NICE, THIN, EVEN BRITTLE.
CHEFS, WE ARE DOWN TO TEN MINUTES.
(Chai) I SHOULD BE THINKING
ABOUT WHAT MY WIFE LIKED TO EAT WHEN SHE WAS PREGNANT--
A LOT OF NACHOS AND SOUR CREAM.
SO I GOT SOUR CREAM, ADDED SOME SUGAR, SOME LIME.
AND I STUCK IT IN THE BLAST CHILLER TO COOL DOWN.
I HATE WASTING TIME.
I DON'T DO IT AT WORK. I DON'T DO IT AT HOME.
I HAVE AN URGENCY ABOUT ME.
I'M GONNA USE EVERY SECOND OF THIS ROUND.
I'M NOT SURE HOW THE TEXTURE OF THE CHICHA MORADA SAUCE
WILL HOLD UP ONCE IT'S SITTING ON THE ICE CREAM.
IF THE SYRUP DOESN'T WORK THE WAY THAT I WANT IT TO WORK,
I COULD GET CHOPPED.
THERE'S A LOT OF PRESSURE ON REGGIE HERE.
BEING A PASTRY PERSON, TO GET CHOPPED IN THE PASTRY ROUND
CHEFS, TWO MINUTES TO GO.
I NEED TO START PLATING THE CITRUS SOUR CREAM
WITH THE CARAMELIZED MANGO AND MIRIN.
UH, THOSE ARE THREE ELEMENTS.
IT'S NOT A TRADITIONAL, YOU KNOW, SWEET, SWEET DESSERT,
BUT IT'S A NEW-STYLE DESSERT.
(Ted) TEN, NINE,
EIGHT, SEVEN, SIX,
(Reggie) I SEE MY SAUCE TURNED INTO A ROCK
ONCE IT HITS THAT ICE CREAM. I SHOULD HAVE KNOWN BETTER.
FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
GOOD JOB.
CHEERS.
I TAKE A LOOK OVER AT CHAI'S,
AND IT LOOKS A LITTLE COMPLICATED,
WHEREAS MINE IS A LITTLE MORE NEAT AND COMPOSED.
(Chai) I LOOKED AT REGGIE'S DESSERT.
IT WAS BEAUTIFUL, BUT IT WAS OBVIOUS.
I REALLY DID A MORE DIFFICULT DISH THAN HER.
♪♪
FOUR CHEFS SET OUT TO MAKE
AN UNFORGETTABLE 3-COURSE MEAL,
NOW ONLY TWO REMAIN--
CHEF REGGIE AND CHEF CHAI.
CHICHA MORADA, COTIJA CHEESE,
MANGOES, AND SHOESTRING POTATO STICKS--
WHAT DID YOU MAKE WITH THOSE, CHEF CHAI?
(Chai) I MADE A POTATO STICK- CRUSTED COTIJA CHEESE
WITH A CARAMELIZED MANGO,
A CHICHA MORADA-GINGER SAUCE,
AND A CITRUS SOUR CREAM.
THE GOOD NEWS IS THIS SAUCE...
DELICIOUS.
I GET THE LEMONGRASS, CLOVE, STAR ANISE.
IT COMMUNICATES SO MUCH. AND I LOVE THE SOUR CREAM.
AND THE MANGO I THINK IS SPECTACULAR.
THERE'S SO MANY GOOD THINGS ABOUT THIS.
UNFORTUNATELY, THAT CHEESE SEGREGATES THEM,
AND THAT'S THE BAD NEWS.
TO ME, I WOULD NOT PUT THIS IN THE CATEGORY OF A DESSERT.
IT JUST HAS TOO MANY SAVORY COMPONENTS GOING ON.
I JUST HAVEN'T HAD A LOT OF EXPERIENCE WITH DESSERTS.
THAT'S WHY I WENT THE SAVORY ROUTE.
A LITTLE BIT OF SAVORY IN DESSERT IS AMAZING.
BUT IT JUST OVERTAKES THE DISH.
(Ted) CHEF CHAI, THANK YOU.
LAST DESSERT-- CHEF REGGIE.
WE HAVE A MANGO-COTIJA ICE CREAM
WITH A CHICHA MORADA SAUCE
AND A POTATO STICK BRITTLE.
THE SAUCE IS A LITTLE HARD AT THIS POINT.
IT'S KIND OF LIKE GLUE GLUING MY TEETH TOGETHER.
THAT WAS NOT MY INTENTION. I APOLOGIZE.
USING THE POTATO STICKS FOR THE BRITTLE
IS A NICE WAY OF INCORPORATING THE SAVORY INTO THE SWEET.
I PERSONALLY THINK THAT YOU COULD HAVE REDUCED
THE AMOUNT OF CHEESE THAT YOU PUT IN THE ICE CREAM.
THERE IS
A LOT OF SUGAR.
IT'S CLOYINGLY SWEET.
AND THEN THE BRITTLE IS STRAIGHT SUGAR AS WELL.
AS A PASTRY CHEF, I WOULD HAVE EXPECTED
THAT YOU MANAGE THAT A LITTLE BIT BETTER
I UNDERSTAND THAT IT'S JUST TOO SWEET,
BUT AT LEAST I MADE A SWEET DESSERT,
WHAT ABOUT YOU, CHAI?
I THINK I WAS ABLE TO INCORPORATE
A LOT MORE LAYERS OF FLAVOR.
OKAY, THANK YOU, CHEFS.
I MADE IT TOO SWEET.
IT DIDN'T WORK WITH THE COTIJA CHEESE, BUT...
IT'S FUNNY, 'CAUSE USUALLY I DON'T MAKE THINGS TOO SWEET.
I DIDN'T EXPECT THAT IT WOULD BE
NO.
ALL RIGHT, SO WHAT DO YOU THINK WE LEARNED
CHAI'S DESSERT
HAD REAL PROMISE.
THE MIRIN AND THE MANGO,
THAT LITTLE SAUCE WITH THE CLOVE, STAR ANISE,
AND THE LEMONGRASS JUST KIND OF FILLED UP YOUR HEAD,
UH, WITH THESE BEAUTIFUL SPICES.
IT'S UNFORTUNATE THAT THEY WERE ALL LOST
REGGIE REALLY HAD TOO MUCH SWEET.
THE SAUCE THAT SHE PUT ON TOP OF IT,
UM, CRYSTALLIZED, AND THAT DIDN'T WORK.
(Maneet) THE HIGHLIGHT OF REGGIE'S DESSERT
WAS THE BRITTLE.
WITH CHAI, THE STAR OF HIS DISH
WAS DEFINITELY THE SAUCE.
HE IS SO DEFT WITH HIS USE OF SPICES.
HE DID SUCH A GREAT JOB WITH SPICE
ALL THROUGH THIS WHOLE COMPETITION,
STARTING WITH THE APPETIZER COURSE.
THE FLAVOR OF THE BEANS WAS EXTRAORDINARY.
BUT CHAI'S OCTOPUS WERE COMPLETELY RAW.
SHE ALSO HAD RAW OCTOPUS.
I WOULD BE MORE INCLINED TOWARDS CHAI
AS OPPOSED TO REGGIE.
I MEAN, HER PRESENTATION WAS VERY SLOPPY.
OKAY, WE'RE SAYING THE FIRST COURSE--
WE GIVE IT TO CHAI?
OKAY, IN THE SECOND COURSE, REGGIE DID A GREAT JOB.
THE BEEF WAS PERFECTLY COOKED. IT WAS RESTED.
IT WAS WELL SEASONED.
AND ALSO I REMEMBER THE LAYERS OF FLAVOR THAT SHE HAD
WITH THE YUCA AND THE CHAMPAGNE AND THE BUTTER AND THE COCONUT.
IT WAS REALLY, REALLY GOOD.
FOR CHAI'S MAIN COURSE, THAT APRICOT-MUSTARD SAUCE
WAS PERFECTLY FINE.
UNFORTUNATELY, THERE WAS A REAL DISCONNECT
BETWEEN THE SAUCE AND THE REST OF HIS MAIN COURSE.
BUT CHAI REALLY MADE THAT RISOTTO.
HE MADE THE OTHER SAUCE.
HE PUT THE SPICE MIXTURE ON THE BEEF.
SO REGGIE'S DISH WAS FAR LESS AMBITIOUS
RIGHT.
(Chai) I WOULD LIKE TO WIN TODAY.
IT WOULD MEAN THAT I CAN COMPETE WITH THE BEST OF THEM.
(Reggie) I'M FEELING PRETTY CONFIDENT
THAT I COULD MAYBE PULL THIS OFF AND WIN IT.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
THANK YOU.
CHAI, YOU SHOWED US
A MASTERY IN SPICES, AND THAT WAS FASCINATING.
BUT THE MUSTARD-APRICOT SAUCE, WHICH WAS DELICIOUS BY ITSELF,
REALLY DIDN'T GO WITH THE ENTIRE DISH.
AND THE DESSERT WAS TOO SAVORY.
SO FOR THESE REASONS WE HAD TO CHOP YOU.
CHEERS. THANK YOU SO MUCH.
(Chai) I MEAN, I'M SAD,
BUT I'VE GOT TO WALK AWAY WITH A POSITIVE ATTITUDE.
I DIDN'T WIN $10,000,
BUT I SUCCEEDED TODAY OVERALL.
AND THAT MEANS, CHEF REGGIE ANDERSON,
THAT YOU ARE THE "CHOPPED" CHAMPION.
THANK YOU SO MUCH.
I LEARNED I AM A BETTER COOK THAN I THOUGHT THAT I WAS,
THAT I SHOULD TAKE MORE RISKS
AND MAYBE BE A LITTLE COMPETITIVE ONCE IN A WHILE.
WINNING IS VERY SWEET. IT FEELS GREAT.
THANK YOU.
I'M NOT GONNA LIE. IT FEELS AWESOME.