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(Ted) GET READY FOR AN EXTREME "CHOPPED" SHOWDOWN.
I DARE ANY CHEF TO TAKE ME DOWN.
I AM UNSTOPPABLE.
VICTORY IS JUST MY STYLE.
16 RETURNING CHAMPIONS.
UGH!
ONLY ONE CHEF...
WHOO!
LEFT STANDING IN THE END.
YOU GOTTA GET THROUGH ME FIRST, HOMEBOY.
I AM SHAKING SO BAD.
WHO WILL TAKE THE TOURNAMENT
YES!
(woman) I WANT IT SO BAD.
(woman) I'M THE BEST CHEF HERE.
BE...
(crying)
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
THIS IS COMPETITIVE COOKING AT ITS HIGHEST LEVEL.
ONE CHAMPION HAS ALREADY SECURED A SPOT
IN THE $50,000 GRAND FINALE.
NOW FOUR OTHER FEARLESS RETURNING WINNERS
HOPE TO HONE IN ON WHAT MADE THEM CHAMPS THE FIRST TIME
AS THEY JOIN US FOR A VERY SPECIAL "CHOPPED" HOMECOMING.
I'M DANIELLE SAUNDERS, AND VICTORY IS JUST MY STYLE.
MY FIRST CLIENT IN THE PRIVATE CHEF WORLD
WOULD BE SEAN "DIDDY" COMBS,
WHO REALLY PAVED THE WAY FOR ME.
COOKING FOR MY FAMILY'S IMPORTANT AS WELL--
THE STRENGTH AND FOUNDATION THAT I COME FROM.
GOOD.
BEHIND.
I WAS FOCUSED, POISED, DRIVEN.
FOR THE DESSERT ROUND, I WAS ABLE TO CREATE A VERSION
OF MY GRANDMOTHER'S BREAD PUDDING.
(Ted) TIME'S UP.
I THINK IT'S ABSOLUTELY DELICIOUS.
IT WAS A TREMENDOUS VICTORY THAT NOT ONLY MYSELF
BUT MY FAMILY ARE VERY, VERY PROUD OF.
I'M DEFINITELY HERE TO TAKE THAT 50 GRAND.
I'M MICHAEL VIGNOLA,
AND THE OTHER CHAMPS ARE GOING DOWN.
LAST TIME I WAS HERE WAS THE HALLOWEEN EPISODE.
I GOT SOME SCARY ITEMS--
LAMB HEARTS, CRICKETS, BLACK CHICKENS.
IT WAS A TIGHT COMPETITION.
(laughs)
BUT ULTIMATELY, I WON.
SINCE I'VE BEEN ON THE SHOW,
MY LIFE HAS CHANGED CONSIDERABLY.
GOT MARRIED, HAD A CHILD, AND OPENED MY OWN RESTAURANT.
MY GOAL TODAY IS JUST TO MAKE EVERYBODY PROUD
AND JUST CRUSH THIS.
I'M ALEJANDRA PADILLA, AND I'M THE BEST CHEF HERE.
THE FIRST TIME I WAS HERE, ALL MY BASKETS HAD
INGREDIENTS THAT STUNK--
GOAT BRAINS, FISH HEADS,
AND A STINKY ASIAN FRUIT CALLED DURIAN.
UGH.
BUT I WAS ABLE TO OVERCOME IT BY BEING RESOURCEFUL.
HIGH FIVE. HIGH FIVE.
THE GREATEST THING THAT YOU HAD IS YOU MAKE SOMETHING BEAUTIFUL
THANK YOU.
TODAY I'M NOT AFRAID OF WHAT'S IN THOSE BASKETS.
I'M GONNA WIN.
I'M SHEHU FITZGERALD.
I'M SERIOUS ABOUT FOOD. I'M SERIOUS ABOUT WINNING.
I'M THE RESTAURANT CHEF AT THE RITZ-CARLTON.
BEING ON "CHOPPED" REALLY GOT MY ADRENALINE PUMPING.
COME ON, SHEH. GO, GO, GO, GO, GO.
IT WAS REALLY LIKE A FULL-CONTACT SPORT.
BEHIND, BEHIND.
COMPETITION WAS FIERCE, BUT AT THE END, I PREVAILED.
AND THAT MEANS, CHEF SHEHU,
THAT YOU ARE THE "CHOPPED" CHAMPION.
THANK YOU VERY MUCH.
I WANT THE $50,000, BUT I REALLY WANT THE GLORY.
IT'S ALL ABOUT THE GLORY.
SAME RULES, CHEFS.
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.
EACH ROUND IS TIMED. WHEN THE CLOCK RUNS OUT,
OUR JUDGES WILL CRITIQUE YOUR DISHES ON...
AND ALSO...
IF YOUR DISH DOESN'T CUT IT, YOU WILL BE CHOPPED.
BUT IF YOU WIN, YOUR PRIZE WILL BE A SPOT IN THE GRAND FINALE,
WHERE YOU'LL COMPETE FOR $50,000.
(exhales deeply)
PLEASE OPEN YOUR BASKETS.
AND WE HAVE...
20 MINUTES FOR THE APPETIZER ROUND.
CLOCK STARTS NOW.
COMING DOWN THE LINE. EXCUSE ME, EXCUSE ME. COMING DOWN.
I AM A GLADIATOR....
I'M COMPARED TO,
NOW THAT I'M BACK AGAIN TO TAKE SOME PEOPLE DOWN.
AS I'M SHUCKING THE CLAMS,
I DECIDE TO BRAISE THEM NICE AND GENTLY
IN SOME WHITE WINE, CUT THE LETTUCE TO A WEDGE.
DO A NICE WEDGE SALAD.
ALL FLAMES ON, ALL FLAMES ON, ALL FLAMES ON.
MY WIFE CALLS ME "AMERICA'S NEXT GREAT CHEF."
AND IT IS TRUE.
I AM THE FUTURE OF FOOD.
GET BEHIND.
$50,000 IS A LOT OF MONEY--
SOMETHING I'VE NEVER EVEN MADE IN A WHOLE YEAR.
THAT MONEY WOULD BE AMAZING BECAUSE
I WANNA FURTHER MY EDUCATION. I WANNA LEARN HOW TO DO PASTRY.
MY PLAN IS TO MAKE A CLAM COCKTAIL SALAD.
I'M GONNA MARINATE THE CLAMS WITH A LOT OF LIME JUICE,
VINEGAR, SOME GINGER, AND THE BLACK GARLIC.
I FEEL THAT THIS DISH IS GONNA BE A WINNER.
I LOOK AT MY COMPETITION,
AND NONE OF THEM ARE AT THE LEVEL OF MY CAREER.
THEY ALL WORK FOR PEOPLE LIKE ME.
THEY'RE NOT... PEOPLE LIKE ME.
BECAUSE THE CLAMS POSSESS THIS GREAT, HERBAL, OCEAN-Y FLAVOR,
I WANNA DO, LIKE, A THAI CURRY SOUP.
I START MY BROTH WITH SOME CELERY, SOME GARLIC,
LITTLE BIT OF LEMONGRASS.
AND WITH THE CLAMS, MY APPROACH IS TO STEAM THEM LIGHTLY.
LAST TIME I WAS HERE, I WAS IN A DIFFERENT PLACE IN LIFE.
I WENT OUT AND PARTIED PRETTY HARD,
BUT I STEPPED UP AND BECAME AN ADULT.
I JUST WANNA BRING HOME THE GOLD FOR MY WIFE AND DAUGHTER.
I AM A BASKET OF NERVES.
(bleep)
THE FIRST CLAM IS GIVING ME PROBLEMS ALREADY
BECAUSE I'M NOT A SHUCKER.
SO I KNOW THAT I HAVE TO STEAM 'EM TO GET 'EM OPEN.
I'M THINKING A QUAHOG CLAM SAUÉE WITH THE BLACK GARLIC,
ACCOMPANIED BY ARUGULA AND RED ROMAINE SALAD.
I'VE GOT A LOT RIDING ON THIS WIN.
I'M IN THE PROCESS OF OPENING UP A RESTAURANT,
SO NOW I'VE GOT MY NAME ON THE LINE,
AND I'M DEFINITELY GONNA HAVE TO BRING MY "A" GAME.
COME ON. OPEN UP. OPEN UP.
AND OUR JUDGES ARE...
OUR RESIDENT LATIN CUISINE AUTHORITY...
THE QUEEN OF INDIAN FUSION...
AND FAMED RESTAURATEUR...
JUDGES, HERE THEY ARE, BACK AGAIN A SECOND TIME.
(Aarón) YEAH, IT'S ABOUT WINNING.
IT'S ABOUT GETTING THAT STEP CLOSER TO THE $50,000,
AND I THINK THAT THEY'RE READY TO GO.
LET'S GO. LET'S GO. LET'S GO.
(lid clatters)
THE QUAHOG CLAM, AS WITH SO MANY OTHER CREATURES,
THE BIGGER AND OLDER THEY GET, THE TOUGHER THEY ARE.
AND THEY CAN LIVE TILL, YOU KNOW, 30, 40 YEARS.
AND THE THING IS, YOU REALLY HAVE TO COAX OUT SOME FLAVOR,
I THINK, WHEN YOU'RE TALKING ABOUT CLAMS.
IT'S REALLY A JUST BLANK CANVAS.
THESE CLAMS ARE NOT GONNA STAND WELL ON THEIR OWN,
SO I'M GONNA GO AHEAD AND USE ITALIAN SAUSAGE,
WHICH WILL BRING BIG FLAVOR TO MY DISH.
SOMETIMES YOU JUST NEED A LITTLE PORK IN YOUR LIFE.
(sizzling)
(Aarón) THE BLACK GARLIC'S SWEET, VERY RICH,
ALMOST MOLASSES IN FLAVOR.
(Michael) I LOVE BLACK GARLIC.
IT'S AN INGREDIENT I USE ALL THE TIME.
I ADD SOME TO MY SOUP.
IT'S GONNA ADD A REALLY ROBUST FLAVOR.
TO BE A "CHOPPED" CHAMPION, YOU GOTTA WORK FAST.
YOU GOTTA THINK FASTER.
SO INSTEAD OF DOING JUST, LIKE, A REGULAR SALAD,
I WANT TO SEAR THE ROMAINE.
I'VE NEVER USED BLACK GARLIC BEFORE, BUT, YOU KNOW,
IT'D BE COOL TO MAKE A NICE GARLIC AIOLI
TO USE FOR A DRESSING.
(Alejandra) THE BABY ROMAINE LETTUCE IS PRETTY SOFT.
(ice cubes rattling)
SO I PUT IT IN A BOWL OF ICE WATER
SO IT CAN BE CRUNCHY. THEN I ADD GOLDEN RAISINS.
I WANTED THE SWEETNESS FROM THE RAISINS
TO PAY OFF THE SWEETNESS FROM THE CLAMS.
ALL RIGHT, CHEFS, YOU ARE DOWN TO TEN MINUTES.
(Alejandra) TIME IS GOING A LOT FASTER
THAN I THOUGHT IT WOULD BE,
AND THEN BEFORE I REALIZED IT, I CUT MY FINGER.
(sighs) BEHIND. KNIFE.
I FEEL LIKE I'M LOSING PRECIOUS TIME.
I DON'T NEED THAT ADDED PRESSURE.
THE ONLY THING THAT'S IMPORTANT TO ME RIGHT NOW IS FINISHING.
(clock ticking)
I'M BANDAGING MY FINGER. I'M PUTTING ON THE GLOVE,
AND I'M JUST TRYING TO MOVE ON AS FAST AS POSSIBLE.
I WANT TO SLICE MY CLAMS, BUT WITH TIME RUNNING OUT,
I HAVE TO LEAVE 'EM WHOLE.
CHEFS, WE HAVE FIVE MINUTES LEFT ON THE CLOCK.
RIGHT BEHIND, RIGHT BEHIND.
COMPETITION'S FIERCE TODAY, 'CAUSE WE'RE ALL CHAMPIONS.
I PUT THE CEREAL IN MY CLAMS, AND IT TOTALLY SOGGED UP.
SO I WAS LIKE, YOU KNOW WHAT? I'M GONNA CRISP IT UP
AND TRY TO USE IT AS A CROUTON.
GOTTA DO THIS.
GOTTA FREAK IT OUT. GOTTA FREAK IT OUT.
THE CEREAL IS DEFINITELY
THE CONFUSING POINT IN THIS BASKET.
SO I'M GONNA CRUMBLE IT UP AND INCORPORATE IT
INTO THE SALAD MIXTURE TO GIVE THE SALAD A LITTLE MORE TEXTURE.
MY WINNING STRATEGY TODAY IS TO COME OUT GUNS BLAZING,
HAVE NO FEAR, AND, UH, SHOW TECHNIQUE.
I SEE MY COMPETITORS ARE USING THE CEREAL ALL AS A GARNISH,
BUT I REALLY WANT TO TURN IT INTO SOMETHING ELSE.
SO I'M GONNA USE IT TO THICKEN MY SOUP.
THEN I TAKE THE ROMAINE, AND I SHAVE IT REALLY THIN.
I'M NOT SURE HOW THE SOUP AND SALAD KINDA PLAY TOGETHER,
BUT I'M KINDA JUST MAKING IT HAPPEN.
30 SECONDS.
(Geoffrey) FINISH YOUR PLATES. FINISH YOUR PLATES.
(Danielle) ADRENALINE'S RUNNING. ENERGY'S HIGH.
I WANNA BE THE CHAMPION REALLY, REALLY, REALLY BAD.
(Alejandra) NOW I REALLY HAVE TO HUSTLE.
THERE'S NO ROOM FOR ERROR.
THOSE $50,000 WOULD REALLY HELP ME.
I HAVE SO MANY PLANS FOR THE FUTURE.
6...
5... 4...
3...
2... 1.
TIME'S UP. PLEASE STEP BACK.
WHOO!
HA HA! HOW I MISSED THAT FEELING. (chuckles)
I'M FEELING PRETTY CONFIDENT. I LOOKED AT EVERYBODY ELSE.
THEY MADE A SALAD. I DID SOMETHING DIFFERENT.
I FEEL LIKE I'M-- I'M ON MY GAME.
WHEN I LOOK AT MY DISH, I'M REALLY PROUD OF IT.
I'M JUST, LIKE, AMPED. I'M READY FOR MORE.
CHEFS, YOU'VE ARRIVED BACK AT THE CHOPPING BLOCK.
THE FIRST SIGN
THAT A REPEAT VICTORY HERE IS GOING TO BE DIFFICULT--
THAT APPETIZER BASKET.
FROSTED WHEAT CEREAL, BABY RED ROMAINE LETTUCE,
BLACK GARLIC, AND QUAHOG CLAMS.
SO DID YOU FEEL THE HEAT GOING UP
AGAINST THESE CHAMPIONS, CHEF DANIELLE?
I SURE DID, BUT I'M HERE UNTIL THE END.
I'VE PREPARED FOR YOU...
ALONGSIDE AN ARUGULA AND RED ROMAINE SALAD.
I REALLY LIKE THE FLAVOR PROFILE,
AND I LIKE THE FACT
THANK YOU.
WHERE DID YOU USE THE WHEAT CEREAL?
THE WHEAT CEREAL I KINDA GRATED WITH MY HANDS.
UM, I USED IT AS A FORM OF A CROUTON IN THE SALAD.
IT WAS A REALLY GOOD DISH,
BUT YOU DON'T WANNA GET TOO BASIC.
THE WHEAT CEREAL
I THINK COULD HAVE BEEN USED WITH A BIT MORE INVENTIVENESS
THAN JUST CRUSHING IT ON TOP.
REMEMBER, YOU'RE ALL CHAMPIONS HERE,
SO WE WANNA HAVE SOME LEVEL OF DIFFICULTY
THAT REALLY SHOWS YOU TO RISE ABOVE EVERYONE ELSE.
UNDERSTOOD. POINT TAKEN. I TAKE THIS VERY SERIOUSLY.
I'M TRYING TO OPEN MY FIRST RESTAURANT.
I'M JUST TRYING TO MAKE IT, AND I'M HERE,
AND I'M HUNGRY, AND I WANT IT.
THANK YOU.
AND NEXT, CHEF MICHAEL.
IN FRONT OF YOU, YOU HAVE A...
WITH A LITTLE BIT OF ROMAINE, BLACK GARLIC,
AND SHREDDED FROSTED CEREAL.
WELL, I MUST COMPLIMENT YOU, MICHAEL.
THE FLAVOR'S EXTREMELY COMPLEX.
THERE'S A LOT OF THINGS GOING ON HERE,
AND THEY WORK IN TRUE HARMONY.
THANK YOU.
I THINK IT'S DELICIOUS.
THE GARLIC COMES OUT REALLY, REALLY WELL.
TO THICKEN THE SAUCE WITH THE CEREAL--
UH, A VERY SMART USE OF A REALLY AWFUL PRODUCT.
YOU KNOW, IF YOU HAVE SOLID TECHNIQUE,
I THINK YOU CAN CONQUER A LOT OF THE INGREDIENTS.
MY ONE COMMENT WOULD BE THAT
THE ROMAINE-- IT KIND OF WILTED.
WHEN YOU MAKE THOSE PRESENTATION DECISIONS,
YOU HAVE TO BE VERY MINDFUL.
CHEF MICHAEL, THANK YOU.
THANK YOU.
NEXT, WE TURN TO CHEF ALEJANDRA.
WHAT I MADE FOR YOU GUYS IS A...
WITH SHREDDED WHEAT ON TOP.
I THINK YOU HAVE A LOT OF VIBRANT FLAVORS,
ESPECIALLY THE VINEGAR AND THE ONION,
AND IT'S A SORT OF A CROSS BETWEEN A CEVICHE
AND A COCKTAIL, AND I LIKE THAT.
I THINK THE GINGER, THE JALAPEÑO, THE ONIONS--
REALLY PULLED THE ENTIRE DISH TOGETHER.
BUT I DO HAVE AN ISSUE WITH THE AMOUNT OF RAISINS
THAT YOU HAVE ADDED TO THE DISH.
TOO MUCH RAISINS JUST MAKES IT A VERY SWEET DISH.
I SEE.
SO IF YOU WERE TO MAKE IT TO THE END, WHAT WOULD YOU DO
WITH THAT $50,000?
YOU KNOW, I JUST WANNA CONTINUE MY EDUCATION
AND LEARN THE BASICS AND FOUNDATION OF PASTRY.
I NEVER FEEL LIKE I'M DONE LEARNING.
CHEF ALEJANDRA, THANK YOU.
THANK YOU.
LAST APPETIZER--CHEF SHEHU.
TODAY I'VE PREPARED MY TAKE ON A...
WITH SHREDDED WHEAT CROUTONS.
I THOUGHT YOU WERE ABLE TO HIGHLIGHT THE CLAMS
IN SUCH A WAY THAT THEY'RE LEFT REALLY NATURAL AND BEAUTIFUL,
AND THE BLACK GARLIC AIOLI, I THOUGHT, WAS VERY CREATIVE.
THANK YOU SO MUCH. I APPRECIATE IT.
I ALSO LIKE THE TREATMENT OF SEARING OR GRILLING LETTUCE.
THE SMOKY FLAVOR GOES VERY WELL WITH THE SWEETNESS OF THE CLAMS.
BUT I THINK ONE OF THE THINGS
THAT ARE MISSING HERE A LITTLE BIT ARE HEAT OR ACIDITY.
AND YOU DID USE SOME OF THE CEREAL
IN--ALONG WITH THE CLAMS, RIGHT?
YEAH, I JUST KINDA CRUSHED IT WITH MY HAND.
BUT THERE WERE SOME WHICH WERE LEFT WHOLE,
AND THEY HAVE BECOME EXTREMELY SOGGY.
SO, CHEF, ARE YOU HERE TO WIN?
I'M DEFINITELY HERE TO WIN.
MY GOAL TODAY IS JUST PROVE TO MYSELF
THAT I'M THE NEXT GREAT AMERICAN CHEF.
AS MY WIFE ALWAYS SAYS, YOU KNOW,
"YOU'RE THE FUTURE OF FOOD."
THANK YOU.
ONE CHEF'S PRIDE IS ABOUT TO DISSOLVE INTO HUMILITY.
THANK YOU, CHEFS.
(Michael) I DEFINITELY THINK THAT THEY'RE LOOKING AT US
THROUGH DIFFERENT EYES. WE ARE CHAMPIONS.
YEAH.
MY NERVES ARE A LOT MORE JITTERY THIS TIME THAN LAST TIME.
I'VE GOT A RESTAURANT OPENING. MY NAME'S ON THE LINE.
I'M NOT IN THE POSITION TO LOSE.
OKAY, WHEAT CEREAL AND CLAMS-- APPETIZER OF CHAMPIONS?
I THINK EACH CHEF TODAY SHONE REALLY BRIGHTLY.
YOU HAD MICHAEL, WHO DID THIS AMAZING SORT OF BROTH,
AND HE THICKENED THE SAUCE WITH THE CEREAL. VERY INVENTIVE.
BUT MICHAEL CHOSE TO PUT SHAVED ROMAINE ON A WARM BROTH,
SO YOU GET WILTED, LIMP ROMAINE.
BUT ALEJANDRA REALLY DID A GREAT JOB WITH THE ROMAINE,
KEEPING IT CRISP IN THE ICE WATER.
AND I DO THINK THAT ALEJANDRA'S DISH STOOD OUT
IN TERMS OF FLAVOR, BUT I REALLY WISH THAT SHE HAD
LAID AN EASY HAND ON THE RAISINS.
IT TOOK THE FRESHNESS AWAY FROM THE DISH.
SHEHU'S FLAVORS, TO ME, OUT OF ALL FOUR CHEFS TODAY,
WERE THE MOST CLAM-FORWARD.
HE DIDN'T TRY TO MASK IT,
AND I REALLY APPRECIATE THAT.
AND I LIKE THE WAY HE USED THE LETTUCE.
HE WAS THE ONLY ONE WHO ACTUALLY COOKED IT.
BUT THE GARNISH OF THE WHOLE FROSTED WHEAT
WAS JUST SAD, AND DANIELLE'S DISH--
I THOUGHT SHE PLAYED IT REALLY SAFE WITH THAT SALAD.
BUT I DO THINK WHAT SHE DID WAS VERY FLAVORFUL.
I MEAN, SAUSAGES AND CLAMS--
SHE REALLY MADE A TASTY DISH.
OKAY, WELL, ONE CHEF IS GOING TO HAVE TO RELINQUISH THE HOPE
OF BECOMING THE "CHOPPED" GRAND CHAMPION.
YEAH, WE KNOW WHICH ONE IT HAS TO BE.
OKAY.
DON'T WANT TO BE CHOPPED THE FIRST ROUND,
'CAUSE YOU DON'T WANT TO SEEM LIKE YOU--YOU WAS THE WEAKEST.
(Danielle) I FEEL MY DISH WAS A LITTLE SIMPLE,
BUT THE FLAVOR PROFILES WERE THERE.
I'M JUST KEEPING ALL OF MY SECRETS UP MY SLEEVE
FOR THE NEXT ROUND.
SO... WHOSE DISH IS ON THE CHOPPING BLOCK?
(clock ticking)
SO... WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF SHEHU...
YOU'VE BEEN CHOPPED.
JUDGES?
CHEF SHEHU, YOUR DISH WAS GOOD,
BUT THERE WERE SOME OBVIOUS FLAWS IN THE DISH--
THE MUSHY TEXTURE OF THE CEREAL THAT YOU COOKED,
THE CEREAL JUST ON THE PLATE.
WHEN YOU ARE COMPETING FOR SUCH HIGH STAKES,
SPECTACULAR IS WHAT WE ARE EXPECTING.
UNDERSTOOD.
THANK YOU, CHEF.
(Shehu) IT SUCKS TO BE ON THE CHOPPING BLOCK.
REALLY WAS HOPING
THAT I GET ANOTHER CHANCE TO REALLY EXPRESS MYSELF
A LITTLE BIT MORE,
BUT IT'S NOT THE LAST YOU'VE SEEN OF ME.
ONE ROUND DOWN. CHEF DANIELLE,
CHEF MICHAEL, CHEF ALEJANDRA,
PLEASE OPEN YOUR BASKETS.
AND WE HAVE...
TUNA BELLY-- SWEET, FATTY, FISHY GOODNESS.
30 MINUTES ON THE CLOCK STARTING NOW.
BEHIND.
ROUND TWO--I AM IN THE ZONE.
IT'S JUST AMAZING HOW FAR MY LIFE HAS CHANGED
SINCE I'VE BEEN ON THE SHOW.
BEFORE, I ALWAYS ASSOCIATED EVERYTHING
WITH DRUGS AND ALCOHOL.
WHEN I WAS HAPPY, I DRANK. WHEN I WAS SAD, I DRANK.
SINCE I'M SOBER, I CAN DEFINITELY FOCUS
A LOT MORE ON THINGS.
THIS IS A REALLY BEAUTIFUL PIECE OF FISH.
IT'S THE FOIE GRAS OF TUNA.
I DECIDED TO DO TUNA TWO WAYS--
A SMOKED TUNA BELLY COATED IN SOME PAPRIKA,
A LITTLE BIT OF OLIVE OIL.
I HAD ALSO THE TUNA CARPACCIO SALAD WITH ARUGULA.
I FEEL THAT I CAN GET AWAY WITH MAKING AN APPETIZER/ENTRÉE.
I DON'T WANT TO GO SMALL,
BUT I DON'T WANT TO GO GIANT AND HEAVY AND BIG.
(Danielle) THE JUDGES-- THEY TOLD ME
THAT I NEEDED TO STEP IT UP,
AND THAT'S JUST WHAT I'M GONNA DO.
I KNOW THAT THE TUNA BELLY IS VERY EXPENSIVE.
IT'S NORMALLY SERVED, YOU KNOW, PRETTY RARE.
BUT I'M FRYING IT.
YOU SAY DO SOMETHING DIFFERENT,
THEN THAT'S EXACTLY WHAT I'M GONNA GIVE YOU.
WHEN I SEE THE DRIED CUTTLEFISH,
I KNOW THAT I CAN USE THIS AS SOME SORT OF BREADING
FOR THE FISH.
I THINK FRYING THIS FISH WILL SHOW THE JUDGES
THAT I'M WILLING THE JUMP OUT OF THE WINDOW FOR MY CRAFT,
AND I'M SOMEONE YOU NEED TO LOOK AT.
SO, JUDGES, WE HAVE HERE ONE OF THE GREATEST PIECES OF FISH,
TUNA BELLY, ALSO KNOWN AS TORO.
A WHOLE TUNA CAN SELL UP TO $20,000, $30,000 OF FISH.
IT'S LIKE GOLD.
AND THE THING IS,
THERE'S NOT A LOT OF TUNA BELLY RIGHT HERE
TO REALLY WARRANT AN ENTRÉE.
I REALIZED THERE WASN'T A LOT OF SUBSTANCE IN THIS BASKET.
SO NOW I'M THINKING,
HOW AM I GONNA TURN THIS INTO AN ENTRÉE DISH?
AND I FIND A CAN OF WHITE BEANS.
IN SPAIN,
THEY EAT THIS TUNA BELLY WITH WHITE BEAN SALAD.
I WANTED TO TAKE A RIFF ON IT AND MAKE, LIKE, A STEW WITH IT.
BEHIND, BEHIND, BEHIND.
PURE, NATURAL COMPETITIVENESS IS WHAT'S DRIVING ME.
I'M UP AGAINST TWO REALLY WELL-TRAINED CHEFS.
BUT I'M READY TO PROVE THAT I'M THE BEST CHEF AND WIN AGAIN.
I CAN SEE THE INTENSITY IN THIS KITCHEN
TURN UP A LOT.
THE $50,000 IS HANGING OVER THEIR HEAD,
SO THEY WANT IT.
I SEE DANIELLE AND CHEF ALEJANDRA--
VERY FOCUSED AND QUIET.
CHEF MICHAEL AT FULL WARP SPEED HERE.
(Michael) I KNOW THAT I WANNA SHOWCASE THE TUNA
AND HOW GREAT IT IS.
'CAUSE IT'S GOTTA BE WORTH $50,000.
I WANNA KEEP IT RARE, JUST LIGHTLY SEARED.
IF I OVERCOOK THIS TUNA BELLY,
IT WOULD NOT BE CHAMPIONSHIP-WORTHY.
I NOTICE THAT DANIELLE IS GONNA DEEP-FRY
THIS BEAUTIFUL PIECE OF FISH,
AND I'M JUST LIKE, WHAT IS SHE THINKING?
(Danielle) I'M DEFINITELY GONNA COOK THE FISH
ALL THE WAY THROUGH, EVEN THOUGH IT'S SUPPOSED TO BE
SERVED CLOSER TO THE RARE SIDE.
IT'S A TOTALLY DIFFERENT TREATMENT.
THIS IS A PLAY ON A PIECE OF FRIED FISH THAT YOU WOULD GET
IN A SOUL FOOD RESTAURANT.
(sizzling)
NOW LEMON CURD IS A WONDERFUL INGREDIENT.
IT'S LEMON JUICE AND LEMON ZEST
COOKED DOWN WITH SOME EGG YOLKS AND SUGAR.
BUT IT'S SO SWEET AND TANGY. WOULDN'T THAT OVERWHELM
THIS DELICATE, WONDERFUL TUNA?
I THINK MODERATION IS THE KEY RIGHT OVER HERE.
I HAVE THIS REALLY SWEET LEMON CURD.
OH, IT'S SWEET.
BUT I'M GONNA TRY AND OFFSET THAT FLAVOR
BY ADDING SOME MORE HEAT WITH CHILIES.
ALSO, I FEEL LIKE THE CITRUS AND THE FISH
IS GONNA TASTE WELL TOGETHER.
SO I USED SOME ORANGE ZEST.
AND I PUREE EVERYTHING.
AND I USE THAT TO HELP THICKEN UP MY STEW.
I NEED SOMETHING THAT'S GONNA PULL MY WHOLE DISH TOGETHER.
I REACH FOR SOME ALMONDS, CREAM, LITTLE BIT OF GARLIC.
I MAKE A QUICK SAUCE WITH THE LEMON CURD.
I TASTE MY SAUCE, AND IT IS DELICIOUS.
(exhales deeply)
I WANNA RUB IT ALL OVER MY FACE.
(Danielle) LEMON AND FISH GO GREAT TOGETHER,
SO I'M DEFINITELY GONNA MAKE A SAUCE OUT OF THE LEMON CURD.
I'M GONNA THIN IT OUT WITH A LITTLE BIT OF WHITE WINE
AND PICKLE THE ONIONS IN THIS ACIDIC MIXTURE
AND THEN ADD A LITTLE MINT TO BALANCE EVERYTHING OUT.
I'M HERE TO WIN, AND I'M HERE TO TAKE THAT MONEY.
CHEFS, YOU'VE GOT 15 MINUTES ON THE CLOCK.
(Alejandra) THE CAULIFLOWER-- I'M JUST GONNA ROAST IT.
IT'S GOT A GREAT FLAVOR, SO I JUST WANTED TO KEEP IT SIMPLE.
I DON'T THINK ANY OF THESE INGREDIENTS
ARE REALLY HARD TO DEAL WITH.
I THINK IT'S JUST BRINGING THEM TOGETHER.
PURPLE CAULIFLOWER-- REALLY INTERESTING INGREDIENT.
NUTTY WHEN IT'S COOKED DOWN,
AND CARAMELIZED. I WOULD LIKE TO SEE THAT INGREDIENT
TRANSFORMED A LITTLE BIT.
(Danielle) I'M MAKING CAULIFLOWER MASHED POTATOES.
I ADD SOME BUTTER, HEAVY CREAM,
TO MAKE THEM AS VELVETY AND SMOOTH
AS THEY COULD POSSIBLY GET.
CHEFS, YOU ARE DOWN TO 2 MINUTES.
(Michael) WITH TIME RUNNING OUT,
I KNOW THAT I HAVE TO USE THIS CUTTLEFISH SNACK.
IT'S A FORCE TO BE RECKONED WITH FOR SURE.
I DECIDE TO MAKE A SORT OF CROUTON
AND DRESS MY SALAD WITH IT.
ONE MINUTE, CHEFS.
(Danielle) TIME'S DEFINITELY SLIPPING AWAY.
(Geoffrey) HOLY MOLY. I'M SEEING A LITTLE FRANTICNESS
ON DANIELLE'S PART.
SHE KNOWS SHE HAS TO BRING THIS.
(Ted) 7...
6...
5... 4...
3...
2... 1.
TIME'S UP. PLEASE STEP BACK.
WHOO!
(Danielle) TIME'S UP, AND I'M HAPPY WITH WHAT I PRODUCED.
LOOKING AT MICHAEL'S DISH, IT LOOKS TO BE
MORE OF AN APPETIZER TO ME THAN--THAN AN ENTRÉE.
(Alejandra) THIS DISH-- IT'S GOT A LOT OF FLAVOR.
IT'S VERY FRESH.
THERE'S NO DOUBT IN MY MIND THAT THIS IS GONNA GET ME
TO THE NEXT ROUND.
(clock ticking)
THAT WAS SOME ENTRÉE ROUND, CHEFS,
AND IT STARTED WITH TUNA BELLY, LEMON CURD,
PURPLE CAULIFLOWER, AND DRIED CUTTLEFISH SNACK.
CHEF MICHAEL, PLEASE TELL US WHAT WE HAVE HERE.
IN FRONT OF YOU, YOU HAVE A SMOKED TUNA BELLY
WITH A LITTLE BIT OF ROASTED CAULIFLOWER,
A LEMON CURD ALMOND FOAM,
A SALAD OF TUNA CARPACCIO AND CUTTLEFISH.
SO, CHEF, WHAT DRIVES YOU TO DO YOUR BEST WHEN YOU'RE HERE?
UM, I'M JUST IN A DIFFERENT PLACE IN MY LIFE.
YOU KNOW, I USED TO BE QUITE THE PARTY ANIMAL.
LAST TIME I WAS HERE, I WAS A LOT MORE ALL OVER THE PLACE.
I THINK THE CHANGES I'VE MADE IN MY LIFE
HAVE DEFINITELY HELPED ME HERE.
I'M A LOT MORE FOCUSED, AND IT SHOWS ON THE PLATE.
I APPRECIATE THE FACT THAT YOU DID
TWO PREPARATIONS WITH THE TUNA.
I THINK THAT'S EXTREMELY COMMENDABLE.
I CAN TASTE EVERYTHING-- THE LEMON CURD,
THE WAY YOU'VE USED IT. I THINK THAT'S AMAZING.
IT REALLY COMPLEMENTS THE ENTIRE DISH.
THANK YOU.
BUT THE CUTTLEFISH SNACK IS NOT REALLY PRESENT.
I SEE IT CRUMBLED UP HERE IN THE SALAD,
BUT IT'S NOT REALLY EXCITING ME.
AND ALSO, THERE'S NOT A LOT OF FOOD HERE.
THERE NEEDS TO BE SORT OF A GRADUAL PROGRESSION
FROM THE APP TO THE ENTRÉE.
I-I FELT THAT I COULD MOVE FORWARD
WITH A LIGHTER ENTRÉE.
I THOUGHT PORTION SIZE-- YOU KNOW, 4 TO 5 OUNCES OF TUNA.
THAT REALLY WASN'T 4 OUNCES OF TUNA.
BUT IT'S A NICE TRY.
THANK YOU.
NEXT ENTRÉE--CHEF ALEJANDRA.
I MADE A...
AND SOME ROASTED PURPLE CAULIFLOWER
AND USED SOME CANNELLINI BEANS
TO HELP MAKE IT MORE OF AN ENTRÉE PORTION.
YEAH, YOU DID A GREAT JOB BUTCHERING THAT.
YOU MADE SUBSTANTIAL PORTIONS. THAT'S A GOOD THING.
I REALLY LIKE THAT YOU LET A LOT OF THE FLAVORS DEVELOP,
USING THE DIFFERENT HERBS.
THERE WAS A RICHNESS TO THE BROTH,
WHICH WAS VERY PLEASING.
I LIKE THE THOUGHT OF A STEW. I THINK IT WORKS.
BUT THE CAULIFLOWER
WAS STRANGELY DISTANT AND DISJOINTED.
ALL THE COMPONENTS ARE DELICIOUS,
BUT WHEN YOU PICK IT UP AND EAT IT AS A BITE,
IT DOESN'T REALLY CLICK FOR ME.
I THINK THE ORANGE ZEST--IT'S VERY DOMINATING TO MY PALATE.
UM, I-I REALLY LIKE TUNA AND, LIKE, ORANGE TOGETHER,
AND I THOUGHT THAT IT WOULD HELP OUT,
ESPECIALLY SINCE I WAS USING ALREADY LEMON CURD.
BUT THERE'S A CERTAIN CLOYING SWEETNESS
THAT I DON'T THINK WAS BALANCED HERE.
THANK YOU.
LAST ENTRÉE--CHEF DANIELLE.
TODAY I'VE PREPARED FOR YOU A...
ALONGSIDE A CAULIFLOWER AND POTATO MASH
AND A LEMON CURD, MINT, AND ONION JUS.
I LIKE THIS PUREE.
I THINK THAT YOU REALLY TRANSFORMED THE CAULIFLOWER.
THE OBVIOUS ROUTE IS TO ROAST IT,
BUT YOU DECIDED TO TAKE IT TO THE NEXT LEVEL AND MAKE A MASH.
THANK YOU.
DID YOU MEAN FOR THE TUNA TO BE COOKED THROUGH?
UM... I WANTED IT TO BE COOKED THROUGH
BECAUSE IT'S FRIED FISH.
TAKING A RISK AND--AND FRYING AN EXPENSIVE PRODUCT LIKE THIS--
I MEAN, THAT'S WHAT THIS COMPETITION IS ALL ABOUT.
I AGREE WITH YOU.
THAT DEFINES, ACTUALLY,
PROBABLY THE MOST, UH, INCREDIBLE ASPECT OF THIS DISH--
THAT IT ADDS SUCH TEXTURE AND RICHNESS.
THANK YOU.
BUT I THINK WHAT WE'RE MISSING HERE
IS A LITTLE GLEAN OR SOMETHING ELSE THAT
SORT OF MAKES IT A LITTLE BIT MORE CONTRASTING.
OKAY.
NOW IT'S THE JUDGES' JOB TO CUT THE FIELD DOWN TO TWO.
THANK YOU, CHEFS.
EVERYONE'S BRINGING THEIR "A" GAME.
YOU KNOW WHAT I MEAN? KNOWING THAT
YOUR COMPETITION ARE ALL CHAMPIONS,
YOU CAN'T REALLY SLEEP ON ANYONE.
YOU CAN'T.
YEAH, NOT AT ALL.
OKAY, THE DECISIVE DESSERT ROUND IS IN SIGHT.
WHO'S GONNA BE THERE?
FOR ME, I THINK
THAT OUT OF ALL THE THREE CHEFS TODAY, FROM THE MAIN COURSE,
DANIELLE REALLY HIT THE BALL OUT OF THE PARK WITH THAT DISH.
IT WAS REALLY BOLD TO DO A FRIED PIECE OF TUNA.
IT HAD THE DRIED CUTTLEFISH SNACK ON THE OUTSIDE.
IT WAS JUST DELICIOUS AND DELIGHTFUL.
YEAH, BUT I THOUGHT DANIELLE FALTERED FOR MISSING
HERB SALAD OR SOMETHING THAT WOULD HAVE COMPLEMENTED
THE BIG PORTION OF POTATOES AND CAULIFLOWER.
AND I THOUGHT CHEF MICHAEL REALLY TRIED TO DAZZLE US.
HE DID TWO PREPARATIONS OF THAT TUNA BELLY.
I MEAN, THAT NEEDS TO BE COMMENDED.
THE GUY IS SHOWING HIMSELF TO BE A REAL WIZARD.
I AGREE, BUT THAT WAS NOT AN ENTRÉE,
AND I--AND I THINK THAT IS A BIG PROBLEM.
I THINK WITH ALEJANDRA, I REALLY LIKE THE WAY
THAT SHE REALIZED THAT THERE WASN'T ENOUGH OF THE TUNA BELLY
AND DECIDED TO COME UP WITH A NICE RUSTIC STEW
TO ACTUALLY MAKE IT INTO AN ENTRÉE PORTION.
THAT WAS REALLY INGENIOUS.
YEAH, I THINK CONCEPTUALLY, SHE HAD A GREAT IDEA,
BUT I THOUGHT THERE WAS AN OVERUSAGE OF THE ORANGE ZEST.
IT WAS VERY SWEET.
JUDGES, DO YOU KNOW WHICH TWO CHEFS ARE MAKING DESSERT?
YES, WE DO.
YES, WE DO.
OKAY.
I THINK I DEFINITELY MADE A CHAMPION-WORTHY ENTRÉE.
I'M JUST CONCERNED A LITTLE BIT ABOUT THE SIZE.
I THINK MICHAEL WOULD HAVE TO GO HOME, YOU KNOW?
ALTHOUGH HIS DISH WAS FLAVORFUL,
IT WASN'T WHAT THEY WERE ASKING FOR, AND THAT'S AN ENTRÉE.
SO... WHOSE DISH IS ON THE CHOPPING BLOCK?
(clock ticking)
SO... WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF ALEJANDRA...
YOU'VE BEEN CHOPPED.
JUDGES?
ALEJANDRA, WE FEEL THE SOUL AND THE SUNSHINE
COME OUT WITH YOUR FOOD. IT REALLY IS AMAZING TO SEE.
BUT YOU'RE JUST UP AGAINST
SOME REALLY AMAZING COMPETITION HERE TODAY,
AND FOR US, THE BROTH HAD A BIT TOO MUCH ORANGE IN IT,
AND WE FELT THAT YOU HANDLED THE CAULIFLOWER
NOT AS WELL AS YOUR COMPETITORS, AND SO FOR THOSE SMALL REASONS,
WE HAD TO CHOP YOU.
GOOD LUCK, GUYS.
GOOD LUCK.
THANK YOU.
(Alejandra) THE HARDEST PART ABOUT IT
WAS THAT I WAS REALLY, REALLY COUNTING ON THOSE $50,000
FOR MY EDUCATION,
BUT I'M GONNA DO IT ONE WAY OR ANOTHER.
ROUND 3--ONCE AGAIN, IT'S MY NEMESIS, THE PASTRY,
AND I'M A LITTLE NERVOUS.
(Danielle) MICHAEL IS DEFINITELY A FIERCE COMPETITOR,
BUT THAT STILL DOESN'T NEGATE THE FACT
THAT I'M GONNA TAKE IT AWAY FROM HIM.
CHEF DANIELLE, CHEF MICHAEL, PLEASE OPEN YOUR BASKETS.
AND YOU MUST USE...
YOU HAVE 30 MINUTES. CLOCK STARTS NOW.
IT FEELS GREAT TO BE ONE PERSON AWAY
FROM GOING TO THE BIG DANCE. I WANT TO WIN IT REALLY BAD.
I'M FIGHTING FOR MY FAMILY AND ALSO FOR ME
TO JUST SHOW EVERYBODY THAT I'VE COME A LONG WAY
AND I'M STILL GOIN'.
COMING DOWN.
(Ted) OH, MY GOSH.
THIS IS A RECORD.
THAT IS A RECORD.
SO I GRABBED EVERYTHING BUT THE KITCHEN SINK.
I'M GOING TO TRY TO SLAP SOME STUFF TOGETHER,
DRESS IT UP FANCY,
AND SEND THAT FAT CHICK TO THE PROM.
YOU HAVE THE CINNAMON STICKS?
NOPE.
(Danielle) THE BASKET IS QUITE DIFFICULT.
THE INGREDIENTS ARE AN ECLECTIC MIX OF STUFF.
I'M GONNA HAVE TO JUST PULL FROM MY HEART
IN ORDER TO GET THROUGH.
I'M THINKING...
IT'S VERY NEAR AND DEAR TO ME.
MY DAD'S FROM NEW ORLEANS. MY MOM IS FROM SOUTH CAROLINA.
ALL SOUTHERNERS CAN, UH,
ENJOY A GOOD SLICE OF SWEET POTATO PIE.
BUT I'M GONNA NOT BE TRADITIONAL.
I ROLL THE MASA DOUGH OUT TO MAKE A BISCUIT.
THIS IS MY TIME.
I'VE BEEN GIVEN THE OPPORTUNITY
TO BE THE FACE AND NAME OF A RESTAURANT.
SO LOSING TODAY IS DEFINITELY NOT AN OPTION.
I THINK YOU REALLY SEE TWO VERY DIFFERENT CHAMPIONS.
DANIELLE--VERY STUDIED, QUIET,
DOESN'T MAKE A MOVEMENT IF IT DOESN'T HAVE A PURPOSE.
AND THEN THE WIZARD OF THE KITCHEN HERE, MICHAEL,
HAS A DECENT LIBRARY OF TECHNIQUES,
UH, THAT HE'S SHOWING US TODAY.
FRESH MASA DOUGH--
I EAT A PIECE OF IT RAW, AND I'M LIKE, THAT'S KINDA GROSS.
MAYBE THIS COULD BE LIKE A COOKIE
TO MAKE SOME KIND OF NAPOLEON WITH SOME KIND OF FRUIT BASE.
I GRAB SOME BEAUTIFUL STRAWBERRIES,
SOME RASPBERRIES, AND I THROW THEM IN A POT
WITH SOME PISCO.
THIS IS LIKE A COMPLETE NOD TO LATIN AMERICA.
YOU HAVE PISCO, THIS CHILEAN BRANDY.
THEN YOU HAVE THE CACAO BEANS, INDIGENOUS TO MEXICO.
WHICH, OF COURSE, IS THE BASIC BEGINNING BLOCK OF CHOCOLATE,
BUT IT'S NOT CHOCOLATE.
THE CACAO BEAN IS BITTER IN FLAVOR,
CHALKY IN TEXTURE.
I KNOW THAT IT'S SOMETHING THAT I DON'T WANNA SERVE
IN ITS ORIGINAL STATE, SO I'M GONNA MAKE A CACAO
AND PISCO CREAM, WHICH WILL ADORN MY PIE.
I TAKE A POT AND THROW THE CACAO BEANS.
I COVER THEM IN A LITTLE BIT OF THE PISCO,
THEN COAT THAT ALL IN HEAVY CREAM.
I'M GONNA DO SOME KIND OF SWEET, MOUSSE, FOAM-LIKE ITEM.
CHEFS, WE ARE DOWN TO 15 MINUTES.
YOU KNOW, YOU GOT $50,000 HERE.
NOW IT'S ONE STEP CLOSER TO EACH OF THESE CONTESTANTS.
(Danielle) THE STAKES ARE HIGH. TALKING ABOUT $50,000.
MY GOAL IS TO WIN AND KICK BUTT AND BE--BE A CHAMPION.
GORGONZOLA DOLCE IS FROM THE BLUE CHEESE FAMILY,
AND I'M NOT REALLY A FAN OF BLUE CHEESE.
BUT I'M GONNA ADD IT TO THE SWEET POTATO MIXTURE,
AND IT'LL BE A GREAT ADDITION--
THE SALT FACTOR, THE CREAMY FACTOR.
YOU CAN'T GO WRONG.
(whirring)
I SEE THE GORGONZOLA DOLCE.
I LOVE IT.
BIG, STINKY, SMELLY CHEESE--
TASTE LIKE FEET, EVEN BETTER.
I WANNA HIGHLIGHT THE FLAVOR OF THE GORGONZOLA,
BUT I DON'T WANT TO SHOWCASE IT AS A SOLE INGREDIENT.
SO I HAVE MY MIND SET ON MAKING THIS GORGONZOLA MERINGUE.
I START WHIPPING SOME EGG WHITES AND SUGAR
AND THE CHEESE, BUT IT'S NOT BECOMING WHAT I WANT.
THESE EGG WHITES ARE NOT THICKENING UP.
I HAVE TO SCRATCH IT, GO BACK, AND START ALL OVER.
OH, YOU SON OF A (bleep).
THIS IS ROUND 3, YOU KNOW?
THIS IS GO BIG OR GO HOME.
MICHAEL'S STYLE IS VERY DIFFERENT FROM MINE.
MY FOOD IS SIMPLE,
BUT IT DOESN'T MATTER HOW MANY INGREDIENTS YOU PUT IN IT.
IT'S HOW MUCH LOVE YOU PUT INTO THE PLATE.
I THINK THAT I CAN BEAT MICHAEL BECAUSE
THIS COMES FROM MY HEART.
CHEFS, YOU ARE UNDER 2 MINUTES NOW.
I NEED TO TOP MY COOKIE WITH A LITTLE BIT OF THE MERINGUE,
AND IT'S GETTING TIGHT. IT'S COMING DOWN TO THE WIRE.
(Ted) 1 MINUTE TO GO. GOTTA PLATE.
(Danielle) THE DESSERT HAS TO BE AS CLOSE TO PERFECT
AS I COULD POSSIBLY GET IT,
AND THERE'S 50 GRAND ON THE LINE.
10... 9...
8... 7...
6... 5...
4...
3... 2...
1. TIME'S UP. PLEASE STEP BACK.
THAT STRESSED ME OUT REALLY BAD.
I'M DEFINITELY THINKING THIS IS MY WEAKEST ROUND.
I LOOK OVER, AND SHE'S GOT A REALLY GOOD-LOOKING DISH.
I'M A LITTLE NERVOUS BUT SECURE THAT I'M GONNA TAKE THE WIN.
(clock ticking)
CHEF DANIELLE AND CHEF MICHAEL,
THE MYSTERY INGREDIENTS FOR THE DESSERT ROUND--
CACAO BEANS, GORGONZOLA DOLCE, PISCO, AND MASA DOUGH.
CHEF DANIELLE.
THIS IS MY TAKE ON A DECONSTRUCTED...
THIS DISH IS A DIRECT REFLECTION OF MY UPBRINGING,
OF MY FAMILY.
I REALLY LIKE THE PISCO AND THE CACAO SAUCE,
AND THE SWEET POTATO IS DELICIOUS.
THE NUTMEG, THE CINNAMON REALLY COMES TOGETHER.
IT WAS VERY CREATIVE TO PUT THE GORGONZOLA
IN WITH THE SWEET POTATO
TO MAKE IT CREAMY, TO MAKE IT LUSCIOUS,
AND THERE'S A SIMPLICITY TO THIS THAT'S UNBELIEVABLY WELCOMING.
THE MYSTERY BASKET INGREDIENTS
ARE DEFINITELY FRONTS AND CENTER.
THANK YOU.
THE FACT THAT YOU GOT THIS MUCH FLAVOR
OUT OF THIS TARTLET, UH, WAS VERY IMPRESSIVE.
THANK YOU.
BUT I REALLY WISH THAT YOU HAD SWEETENED THE MASA DOUGH.
OKAY.
OR IF YOU WOULD HAVE MADE IT A LITTLE BIT THINNER.
I'M JUST GETTING A LOT MORE MASA AS OPPOSED TO THE TOPPING.
THANK YOU.
YOU HAVE A MASA SUGAR COOKIE
WITH A PISCO BERRY SOUP AND GORGONZOLA DOLCE MERINGUE.
IT'S VERY COMPLEX, VERY MUCH LIKE YOUR OTHER DISHES.
AND YOU DID A GREAT JOB WITH THE MASA, THOUGH.
YOU KNOW, YOU DID IT THIN ENOUGH,
AND YOU PUT TWO OF 'EM.
AND THEY'RE MOIST AND THEY'RE DELICIOUS.
I LIKE THE STRAWBERRY JAM.
IT HAS A LOVELY BRIGHTNESS TO IT.
AND ALSO BRÛLÉEING THE MERINGUE
GAVE A VERY NICE LOOK TO THE ENTIRE DISH.
UH, I WOULD GIVE THIS REAL HIGH MARKS ON PRESENTATION
AND CREATIVITY.
IT JUST IS MISSING
SOME OF THE ELEMENTS THAT ARE IN THE BASKET.
I DON'T GET THE CACAO AT ALL. I WAS LOOKING FOR IT.
AND I GET THE CHEESE, BUT SO LITTLE OF THE CHEESE.
BUT YOU THINK THIS IS BETTER THAN DANIELLE'S, RIGHT?
YES. I THINK MORE WORK WENT INTO MY DESSERT.
I CAME TO BATTLE THE CHAMPION, AND I DID.
IT'S YOUR DISH. YOU HAVE TO STAND BEHIND IT AND DEFEND IT,
BUT FOR ME, COMPLEXITY DOESN'T EQUATE GOOD.
THANK YOU, CHEFS.
I HATE DESSERT.
I FEEL LIKE THE JUDGES EXPECT MORE OF US.
SINCE WE'RE CHAMPIONS, THEY, UH, THEY NITPICK A LOT MORE.
FOR SURE, BUT AGAIN, FOR ME, THAT DOESN'T MEAN
GOING IN AND EMPTYING OUT THE PANTRY
YEAH.
ONE OF THESE CHEFS IS GOING TO MOVE ON
TO THE GRAND FINALE COMPETITION WITH A SHOT AT $50,000.
THESE ARE HUGE STAKES.
I THINK THEY KNOW IT'S CLOSE. MICHAEL REALLY SHOWED A LOT
OF TECHNIQUE. WHAT STOOD OUT ABOUT MICHAEL'S APPETIZER
WAS THE COMPLEXITY OF THOSE AROMATIC FLAVORS HE HAD--
THE LEMONGRASS, THE GINGER.
BUT DANIELLE'S FIRST COURSE--
I FOUND A LOT OF GREAT, COMPLEX FLAVORS IN HER DISH.
SAUSAGE AND THE CLAMS WERE COOKED PERFECTLY.
JUST SLIGHTLY SAFE.
I THINK DANIELLE'S ENTRÉE WAS SPECTACULAR.
THE CAULIFLOWER AND THE MASHED POTATOES
WERE DELICIOUS,
AND I REALLY LOVED THE WAY DANIELLE USED THE CUTTLEFISH
AS A COATING TO THE FISH. THAT WAS WONDERFUL.
BUT I DID NOT APPRECIATE THE WAY MICHAEL USED THE CUTTLEFISH.
SOME OF THEM DID BECOME SOGGY,
AND ALSO, THAT WAS NOT AN ENTRÉE PORTION.
BUT ONE OF THE THINGS THAT WAS VERY IMPRESSIVE TO ME WAS
CHEF MICHAEL'S USAGE OF THE TUNA BELLY
IN PREPARING IT TWO WAYS--
THE RAW PREPARATION AND THE SEARED, COOKED VERSION.
SO THOSE ARE VERY COMPELLING FACTS THERE
THAT YOU CAN'T OVERLOOK,
AND I CAN APPRECIATE ALL THE WORK THAT CHEF MICHAEL
PUT FORWARD IN HIS DESSERT. DEALING WITH THAT MASA
PATTED DOWN INTO THIS SMALL, LITTLE DISH SHAPE,
AND THEN HE HAD THIS LAYERING EFFECT,
WHICH, UH, I THOUGHT WAS REALLY BRILLIANT.
BUT MISSING REALLY TWO KEY INGREDIENTS.
I DIDN'T TASTE THE CACAO BEANS OR THE GORGONZOLA.
BUT I THOUGHT THAT MICHAEL DID PUT IN A LOT MORE EFFORT
INTO HIS DISH THAN DANIELLE.
YEAH, BUT I THINK THAT DANIELLE'S DESSERT
WAS ACTUALLY MORE SUCCESSFUL WITH HALF THE INGREDIENTS.
THE IDEA OF PUTTING
THE SWEET POTATO AND THE GORGONZOLA
AS WELL AS INFLATING THAT MASA, I THOUGHT, WAS VERY GOOD.
THE THING HERE FOR ME IS THE COMPLEXITY ISSUE.
YOU KNOW, WHEN YOU TASTE SOMETHING THAT'S VERY SIMPLE,
AND IT TASTES COMPLEX, THAT'S WHEN YOU'VE WON.
I AGREE WITH YOU, BUT WE CANNOT OVERLOOK TECHNIQUE.
I AGREE.
I THINK THAT MY EXPERIENCE HERE
JUST SOLIDIFIED WHAT A BAD(bleep) I AM.
I REALLY TRANSFORMED THE INGREDIENTS
INTO SOMETHING ELSE.
AND I JUST HOPE THE JUDGES ARE SMART ENOUGH TO REALIZE THAT.
(Danielle) MY CONFIDENCE LEVEL IS PRETTY HIGH,
BUT AT THIS LEVEL OF COMPETITION,
NOTHING REALLY MAKES YOU SAFE.
SO... WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF MICHAEL, YOU'VE BEEN CHOPPED.
THANK YOU.
JUDGES?
CHEF MICHAEL, FIRST OF ALL, I WANNA SAY YOU EXEMPLIFY
WHAT A "CHOPPED" CHAMPION IS.
YOU HAVE AN ENORMOUS AMOUNT OF TECHNIQUE, DRIVE, AND PASSION
FOR WHAT YOU DO.
IT REALLY CAME DOWN TO THE DESSERT,
AND THE DESSERT, UNFORTUNATELY, WAS--WAS LACKING
TWO OF THE MYSTERY BASKET INGREDIENTS,
AND FOR THAT REASON, WE HAD TO CHOP YOU.
THANK YOU FOR THE EXPERIENCE. IT WAS A LOT OF FUN.
BE WELL.
CHEERS.
I DO THINK THE JUDGES MADE THE WRONG DECISION.
I THINK THAT I SHOWED MORE SKILL.
BUT I CAME. I FOUGHT.
AND I DON'T KNOW ABOUT DEFEAT.
AND THAT MEANS, CHEF DANIELLE,
THAT YOU ARE ONCE AGAIN THE "CHOPPED" CHAMPION,
AND THIS TIME, YOUR PRIZE IS ONE OF THREE REMAINING SPOTS
IN THE GRAND FINALE COMPETITION WHERE YOU WILL BE COOKING
FOR $50,000.
I DON'T EVEN KNOW WHAT TO SAY.
YOUR FOOD WAS BOTH SIMPLE AND COMPLEX,
INCREDIBLY ROBUST AND DELICIOUS.
YOU HAVE A REAL TALENT FOR TAKING SIMPLE THINGS
AND EDUCATING THEM TO BRING OUT FLAVOR.
AND THAT'S A REAL GIFT.
(crying)
I'M JUST GRATEFUL.
(Danielle) WINNING IS AN AMAZING FEELING.
THANK YOU.
THIS IS JUST ONE STEP CLOSER TO WHERE I WANNA BE.
I FEEL STRONG, AND IT'S MY TIME TO SHINE.