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(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 MARCUS LEPKE.
(Marcus) I WAS BORN AND RAISED IN GERMANY.
I'M THE CHEF AND OWNER OF EUROPEAN-EPICUREAN.
AS A CHEF AND OWNER I WORK AT HOME,
AND I CAN TAKE THE TIME TO EXPERIMENT WITH FOOD.
BEAUTIFUL.
THIS IS THE BEST JOB EVER.
I LOVE BEING A STAY-AT-HOME DAD.
YEAH.
I ALSO DO MARTIAL ARTS.
THE MARTIAL ARTS GIVES ME DISCIPLINE,
IT GIVES ME CONFIDENCE AND GIVES ME STRUCTURE.
SO WHEN I COME TO "CHOPPED" I'M NOT GONNA LEAVE
UNTIL TED ALLEN ACTUALLY TELLS ME,
"MARCUS, YOU'RE 'CHOPPED' CHAMPION."
NEXT--CHEF SYLVAIN HARRIBEY.
(Sylvain) I'M THE EXECUTIVE CHEF AT SOFITEL IN NEW YORK CITY,
WHICH IS A FRENCH-STYLE HOTEL.
I WORKED FOR THE COMPANY FOR OVER 16 YEARS.
HOW LONG FOR THE... (speaking indistinctly)
WELL, MAKE IT ONE, PLEASE.
MY STYLE OF COOKING IS TRADITIONAL FRENCH BASICS
BUT INNOVATIVE ALSO IN A WAY.
MOSTLY I WANT TO WIN FOR MY DAUGHTER,
BECAUSE I MISS HER A LOT.
SHE LIVES IN ORLANDO, AND I DON'T SEE HER VERY OFTEN.
WINNING TO ME WOULD MEAN THAT I COULD INVEST
IN A CONDO OR SOMETHING LIKE THAT CLOSE TO MY DAUGHTER,
SO WHEN I GO AND SEE HER, WE CAN COOK TOGETHER.
THAT WOULD MEAN A LOT TO ME.
ALL RIGHT, PICK UP!
(Ted) THEN THERE'S CHEF DEWEY LoSASSO.
(Dewey) I'M EXECUTIVE CHEF OF THE FORGE,
AN ICONIC RESTAURANT IN MIAMI BEACH.
IT'S WHIMSICAL. IT'S FUN, ALMOST LIKE "ALICE IN WONDERLAND,"
AND I THINK THE FOOD IS REFLECTIVE OF THAT.
WHEN WE THOUGHT ABOUT LOBSTER, PEANUT BUTTER AND JELLY,
PEOPLE GO, LIKE, "WHAT? ARE YOU INSANE?"
WE HAVE A GOOD TIME, AND WE'RE ALWAYS CHANGING.
WE KEEP SOME KEY ITEMS THAT WERE REALLY A BIG PART
OF THE FOUNDATION OF THE FORGE, AND THEN WE ADD
SOME WHIMSICAL, FUN THINGS THAT MAKE SENSE
IN THIS AMAZING ENVIRONMENT. WHY DO I WANT TO BE ON "CHOPPED"?
I LIKE THE QUICKNESS OF IT. I LIKE THE COMPETITIVENESS OF IT.
I'M GOING TO WIN. THAT'S WHY.
FINALLY-- CHEF RONIT PENSO.
(Ronit) I'M A PRIVATE CHEF AND A COOKBOOK AUTHOR
AND I LIVE IN NEW YORK.
(speaking Hebrew)
OKAY, SO THAT WILL BE SIX DUCK ***.
MY FOOD IS VERY ECLECTIC,
BECAUSE I WAS BORN IN JERUSALEM
AND MY FAMILY COMES FROM ITALY,
MOROCCO, TURKEY, ISRAEL.
SO FROM A CULINARY POINT OF VIEW, IT'S HEAVEN.
I LOVE DOING YOGA.
BEING IN THE KITCHEN IS REALLY TOUGH ON THE BODY,
AND IN YOGA I FOUND A TYPE OF INNER MEDITATION.
YOU NEED THAT IN THIS PROFESSION.
I'VE BEEN COOKING FOR ALMOST 40 YEARS,
SO WHOEVER IS IN THE COMPETITION,
WATCH OUT.
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.
WHEN THE CLOCK RUNS OUT, OUR JUDGES WILL CRITIQUE YOUR DISHES
ON PRESENTATION, TASTE, AND ALSO CREATIVITY.
IF YOUR DISH DOESN'T CUT IT,
YOU WILL BE CHOPPED.
CHEFS, PLEASE OPEN YOUR BASKETS.
AND WE HAVE...
(Sylvain) WHEN I SEE THE OLIVE LOAF,
I'M LIKE, WHAT? WHAT IS THAT?
I DON'T LIKE THAT. I DON'T EAT THAT.
20 MINUTES FOR THE APPETIZER COURSE, STARTING NOW.
THE MAHI MAHI IS LIKE, WHOA-- IT'S, LIKE, FOR EIGHT PEOPLE.
I'M NOT GONNA USE THE WHOLE FISH.
IT'S AN APPETIZER. SO I JUST PORTION IT.
AND I THINK I'M GOING TO STUFF THEM.
MY DAUGHTER IN ORLANDO, I TOLD HER I'M COMING ON "CHOPPED."
SHE SAID, "I KNOW WHAT YOU HAVE TO DO.
"YOU OPEN THE BASKET. YOU HAVE THE INGREDIENTS,
AND YOU HAVE TO COOK THEM."
SHE SAID, "I WATCH THE FOOD CHANNEL SOMETIMES, DADDY."
OKAY.
(Marcus) IT'S GREAT. I LOVE IT.
(Sylvain) I CAN HEAR MARCUS, YOU KNOW, ON THE SIDE, "OOH,
I KNOW WHAT TO DO WITH MY OLIVE LOAF."
GOOD FOR YOU. I DON'T.
(Marcus) I DO HAVE A PLAN RIGHT AWAY.
I'M VERY FAMILIAR WITH OLIVE LOAF.
IT'S SOMETHING WHICH YOU CAN FIND IN ANY KIND OF BUTCHER,
DELI COUNTER IN GERMANY.
I ADD SOME MUSTARD TO IT
AND BRAISE IT A LITTLE BIT IN THE VERJUS LIQUID
TO GIVE SOME NICE FLAVOR AND AROMA.
THE MAHI MAHI--I DON'T WANT TO GO WITH SMALL PORTIONS,
BECAUSE IT'S LIGHT.
I'M DEFINITELY PLAYING FOR MY FAMILY, ESPECIALLY MY DAUGHTER.
I JUST WOULD LOVE TO GO BACK AND KISS HER
AND HOLD HER IN MY ARMS AND SAY THAT I'M "CHOPPED" CHAMPION.
THAT'S DEFINITELY SOMETHING VERY DEEP IN MY HEART.
(Ronit) MAHI MAHI-- IT HAS A PRETTY DULL TEXTURE.
IT DOESN'T HAVE ANY FAT IN IT.
I'M POACHING IT TO BRING THE FLAVOR UP.
THE VERJUS IS A VERY GOOD POACHING LIQUID.
IT'S MADE FROM GREEN GRAPES. IT HAS A SWEETNESS TO IT.
I ABSOLUTELY LOVE IT. GORGEOUS.
I WANT TO WIN, BECAUSE I WANT TO TAKE SOME TIME OFF
AND WORK ON MY SECOND COOKBOOK,
GO TO ISRAEL A LITTLE BIT,
HAVE SOME GOOD FOOD THERE,
AND COME BACK REFRESHED.
(Dewey) WHAT I FIND IS INTERESTING ABOUT THE GROUP
IS THAT YOU'VE GOT A GERMAN GUY. YOU'VE GOT A FRENCH GUY.
YOU HAVE AN ISRAELI WOMAN WHO'S DONE COOKBOOKS.
AND THEN YOU GOT ME, A GUY FROM JERSEY.
SO ANYTHING CAN HAPPEN. SO NOW I'M THINKING A SALAD.
A SALAD FIRST COURSE WOULD BE SOMETHING I WOULD MAKE AT HOME.
OLIVE LOAF REMINDS ME OF MY MOTHER'S, LIKE,
FRIED BALONEY SANDWICHES THAT SHE USED TO MAKE ME
ON A KAISER ROLL. JERSEY SHORE BREAKFAST.
SO I WAS, LIKE, GOING BACK TO THOSE WHIMSICAL TIMES.
(Ted) AND OUR JUDGES ARE
A LEADER IN THE NEW YORK LATIN CUISINE SCENE--
CHEF...
CHEF MISSY ROBBINS,
FAMOUS FOR HER AWARD-WINNING CONTEMPORARY ITALIAN COOKING,
AND THE KING OF UPSCALE CASUAL DINING--CHEF...
OKAY, SO, JUDGES, MAHI MAHI, WHICH MEANS "STRONG STRONG"--
IT'S FROM THE HAWAIIAN PART OF THE WORLD.
(Aarón) ABSOLUTELY. IT'S A BEAUTIFUL FISH.
IT TAKES ON FLAVOR REALLY WELL.
BUT THE OLIVE LOAF IS DIFFICULT TO WORK WITH.
IT'S BALONEY WITH A LITTLE EXTRA ADDITIVE--
THE OLIVES, THE PEPPERS.
(Sylvain) I DECIDE TO TRANSFORM THE OLIVE LOAF IN A MOUSSE.
I THINK A MOUSSE IS A VERY SIMPLE,
BUT TASTEFUL FRENCH TECHNIQUE.
IT LOOKS FANTASTIC, DOESN'T IT?
(Sylvain) I HOPE THAT TECHNIQUES UTILIZING MY ROOTS
SHOW MY DAUGHTER HOW IMPORTANT IT IS
NOT TO NEGLECT FRENCH HERITAGE.
SHE'S LIKE, "OH, I WAS BORN IN AMERICA,
SO THE REST-- IT DOESN'T MATTER." NO.
THE MORE SHE KNOWS ABOUT FRANCE, FOOD,
AND ALL THE HERITAGE SHE CAN HAVE,
THE BETTER IT WILL BE FOR HER IN THE FUTURE.
(Dewey) CANDY CANE BEETS-- I LOVE THEM RAW.
I LIKE THEM REALLY THIN, SO I SLICE 'EM ON THE MANDOLINE,
PUT THEM IN THE OLIVE LOAF.
NOW I'M LIKE, OKAY, I'M NOT GONNA RUN AWAY FROM OLIVES.
I'M GONNA CONFRONT IT WITH MORE OLIVES.
THAT WILL ENHANCE THOSE FLAVOR PROFILES ON THE PLATE.
I TASTE IT. I'M LIKE, WOW, IT ACTUALLY MAKES SENSE.
(Marcus) I'M GOING WITH THE FLOW.
I'M GOING WITH MY PLAN.
AND THEN I REALIZE, OOH,
EIGHT MINUTES LEFT?
OH, I THINK I NEED TO SPEED UP.
(Ted) CHEFS, YOU'RE DOWN TO FIVE MINUTES.
(Ronit) I WANT TO MARINATE
THE BEET IN CITRUSES,
BECAUSE I WANT THAT MEDITERRANEAN, ORANGE,
OLIVE FLAVOR.
ANYBODY HAS THE MANDOLINE?
I'M LOOKING FOR THE MANDOLINE,
BECAUSE I WANT THEM TO BE VERY, VERY THIN, THIN, THIN,
SO THAT THEY CAN ABSORB THE MARINADE.
HMM. WELL, SOMEBODY HAS IT.
DO YOU HAVE THE MANDOLINE? ANYONE?
I WAS LOOKING FOR IT, TOO. I DON'T KNOW WHERE IT IS.
(Ronit) TIME IS FLYING BY.
I WANT TO MAKE THE PERFECT THING.
I DON'T WANT TO GET CHOPPED IN THE FIRST ROUND.
(speaking indistinctly) COMING THROUGH.
I WANTED TO SLICE THE BEETS VERY, VERY THIN,
COULDN'T FIND THE MANDOLINE. NOBODY KNOWS WHERE IT IS.
SO I DECIDE TO GO WITH MY KNIFE
AND SLICE IT AS THIN AS I CAN.
I PUT SOME CITRUS INTO IT, AND LET IT MARINATE A LITTLE BIT.
IT'S GOING TO BE VERY DISAPPOINTING
IF I WON'T GO TO AT LEAST THE SECOND ROUND.
FIRST ROUND IS FOR BEGINNERS,
AND I'M DEFINITELY NOT A BEGINNER.
(Ted) I HAVE TO SAY,
I'M VERY INTRIGUED BY WHAT CHEF RONIT IS DOING.
YOU KNOW, HER BACKGROUND, OBVIOUSLY--
MEDITERRANEAN AND ISRAEL-- THOSE ARE HER FLAVORS.
SHE'S GOING RIGHT TO HER COUNTRY, BASICALLY.
(Dewey) I DON'T REALLY HAVE A LOT OF TIME.
I GOTTA GET THAT VERJUS REDUCTION ON.
I ADD SOME LEMONGRASS.
THE LEMONGRASS KIND OF CUTS THE OVER-SWEETNESS OF IT, I THOUGHT.
I'M JUST STARTING TO SEAR MY FISH.
I DON'T WANT TO OVERCOOK THE FISH.
IT'S GONNA TAKE ABOUT TWO AND A HALF, THREE MINUTES TO COOK.
GIVES ME A 2-MINUTE WINDOW TO PLATE,
BUT THERE'S NOT MUCH MARGIN FOR ERROR HERE.
(Ted) MAHI MAHI--
YOU WANT THAT SORT OF COOKED MEDIUM, RIGHT?
YOU DON'T WANT TO COOK IT ALL THE WAY THROUGH.
OR DO YOU WANT-- YOU WANT--
A LITTLE FURTHER PAST MEDIUM.
YOU DON'T WANT IT RARE. THAT'S FOR SURE.
(Sylvain) YOU HAVE A SHORT BIT OF TIME.
YOU NEED TO BE ENERGETIC. YOU NEED TO--
VERJUS, VERJUS.
A VERJUS VINAIGRETTE.
BUT I ALSO WANT TO MAKE A SAUCE WITH IT,
AND I'M LIKE, WHOA, THAT'S-- THAT'S KIND OF SWEET.
SO I WANT TO BREAK IT WITH A LITTLE BIT OF HEAVY CREAM.
I PUT ALSO A LITTLE HINT OF CURRY,
I LET IT REDUCE DOWN.
AND, CHEFS, HERE IS YOUR TWO-MINUTE WARNING.
(Marcus) WITH TWO MINUTES LEFT, I START PLATING.
I'M THINKING ABOUT HOW ALL THE FLAVORS
GO TOGETHER.
THIS IS BOLD. IT'S GUTSY.
THIS IS ME.
CHEFS, ONE MINUTE LEFT.
(Missy) IT LOOKS LIKE SYLVAIN'S JUST GETTING HIS FISH
(Marc) WELL, HE'S GOT A WHOLE 43 SECONDS.
TAKE YOUR TIME. TAKE YOUR TIME, BUDDY.
(Sylvain) NO MATTER WHAT, PRESSURE, NO PRESSURE,
THE PLATE NEEDS TO LOOK THE SAME.
(Ted) TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE,
TWO, ONE. TIME'S UP.
PLEASE STEP BACK.
THAT WAS FUN.
IT WAS.
THANKS.
(Marcus) RONIT MADE A TAPENADE,
WHICH QUITE HONESTLY IS THE OLIVE LOAF
PUT INTO A FOOD PROCESSOR.
EVERYBODY CAN DO THAT. MY DAUGHTER CAN DO IT.
(Sylvain) I TRIED TO DO THE BEST I CAN
TO MAKE THE PLATES NICE. ALL THE INGREDIENTS ARE THERE.
BUT IS THAT ENOUGH?
♪♪
A PUZZLING MIX OF INGREDIENTS
YOU FOUND IN THE APPETIZER BASKET--
MAHI MAHI, CANDY CANE BEETS, OLIVE LOAF, AND VERJUS.
TODAY I PRESENT TO YOU
A PAN-SEARED MAHI MAHI, A LITTLE BIT OF MIXED SALAD,
BRAISED OLIVE LOAF WITH MUSTARD,
AND BEETS WITH ANCHO CHILI.
(Aarón) I LIKE THE WAY THAT THE OLIVE LOAF
STANDS UP TO THE MAHI MAHI.
AND I LIKE THE MUSTARD THAT YOU HAD INCORPORATED IN IT.
I THINK THAT WAS A REALLY SMART TOUCH ON YOUR PART.
(Marc) UNFORTUNATELY, I FEEL LIKE THE FISH
MIGHT BE A LITTLE TOO COOKED.
IT'S A LITTLE DRY.
(Aarón) YEAH, I THINK IT NEEDS A LITTLE HELP
FROM SOMETHING ELSE, MAYBE JUST A DRESSING FOR THE FISH.
THERE'S ONE OTHER THING I NOTICED ABOUT THIS DISH.
THIS WAS A BIG APPETIZER.
YES, YES. I'M BORN AND RAISED IN GERMANY.
WE GO STRONG. WE GO BOLD. WE GO BIG, SO...
CHEF MARCUS, THANK YOU.
SO ON YOUR PLATE RIGHT IN FRONT OF YOU,
YOU HAVE OVEN ROASTED MAHI MAHI
WITH OLIVE LOAF MOUSSE
SERVED WITH A CURRIED VERJUS SAUCE
AND A JULIENNE OF BEETS.
AS YOU CAN SEE, IT'S AN APPETIZER SIZE.
I DIDN'T MAKE IT TOO BIG.
I THINK IT'S NOT ALWAYS THE SIZE THAT MATTERS.
RIGHT OUT OF THE GATE,
YOUR DIGGING INTO YOUR COMPETITOR
(laughter)
IT'S BECAUSE MY COUNTRY'S BIGGER THAN FRANCE.
(laughter)
I WAS A LITTLE NERVOUS WHEN YOU SAID CURRY,
'CAUSE I THOUGHT IT WAS GONNA BE SORT OF OVERPOWERING,
BUT IT WAS VERY SUBTLE.
I LOVE THE WAY THAT YOU TRANSFORMED THE OLIVE LOAF.
YOU MADE A MOUSSE. YOU WERE CREATIVE.
AND I THINK EVERYTHING IS VERY CLEAR, IT'S VERY SINGULAR.
I REALLY ENJOYED THE REFRESHING BITE
OF SALAD WITH THE BEETS,
BUT I HAVE SO MUCH MORE FISH THAN I DID SALAD.
I WOULD LIKE THE PROPORTIONS TO BE A LITTLE BIT MORE EVEN.
NEXT--CHEF RONIT.
MY DISH IS A VERJUS-POACHED MAHI MAHI
TOPPED WITH A TAPENADE
AND BEET AND BABY SPINACH SALAD
WITH VERJUS VINAIGRETTE.
I DO LIKE THE IDEA OF POACHING THE FISH IN THE VERJUS.
IT'S A NICE IDEA.
BECAUSE MAHI MAHI IS NOT VERY OILY,
AND I WANTED TO KEEP IT IN THE LIQUID,
AND BECAUSE IT, YOU KNOW-- IT DRIES VERY QUICKLY, SO...
(Aarón) THE TAPENADE REALLY PUSHED THE ENVELOPE
MM-HMM, DEFINITELY.
I, ON THE OTHER HAND, AM NOT A BIG FAN OF THE BEETS.
I DEFINITELY THINK THAT THEY'RE WAY TOO THICK
OH, YEAH, YEAH. I WAS LOOKING FOR THE MANDOLINE.
(Dewey) IT WAS RIGHT THERE.
I MEAN, I WASN'T, LIKE, HIDING THE MANDOLINE.
(Ted) CHEF RONIT, THANK YOU.
WELL, WHAT WE HAVE HERE
IS A CORNMEAL-SEARED MAHI MAHI
OVER AN OLIVE SALAD
WITH A VERJUS-LEMONGRASS REDUCTION.
I'M HAPPY TO SEE THAT YOU TOOK THE FISH
AND DID SOMETHING DIFFERENT WITH IT.
BUT FOR ME IT'S A LITTLE GRAINY.
ONE OF THE THINGS THAT I WOULD HAVE LOVED TO SEE
WOULD HAVE BEEN BROWNING SOME OF THAT CORNMEAL.
I'M HAPPY ABOUT THE SAUCE THAT YOU'VE PUT ON HERE.
AND I DO LIKE THE HEAT, BUT I'M NOT 100% SURE
YOU NEEDED THE EXTRA OLIVES ON THE PLATE.
I ACTUALLY KIND OF LIKE THE OLIVES ON THERE.
DEPENDING ON WHAT PIECE OF OLIVE LOAF YOU'RE EATING,
YOU DON'T NECESSARILY GET OLIVE,
SO, YEAH, I THINK THEY ENHANCED THE DISH A LITTLE BIT.
CHEF DEWEY, THANK YOU.
PLEASE LEAVE THE JUDGES FOR A BIT
SO THEY CAN DECIDE WHICH THREE CHEFS WILL ADVANCE.
♪♪
(Dewey) YEAH.
IT'S ALL ABOUT TASTE, YOU KNOW.
AS MUCH AS I TRIED WITH THE KNIFE,
THE RAW BEETS--THEY WEREN'T PAPER-THIN, SO...
I LIKE 'EM CRUNCHY AND THICK.
ME, TOO. YEAH. WELL, APPARENTLY THEY DON'T.
(Sylvain) WELL, ANYWAY,
IT WAS A GOOD FIGHT.
IT WAS FUN.
GOOD FOOD. GOOD TIME.
SO FOUR VERY DIFFERENT APPROACHES
TO THE PROBLEM OF OLIVE LOAF AND MAHI MAHI.
WELL, I THINK THE BEST TREATMENT OF THE FISH HERE WAS SYLVAIN.
(Aarón) SYLVAIN WAS ABLE TO SORT OF INTEGRATE
HIS FRENCH CLASSICAL TECHNIQUE.
CHEF SYLVAIN DID A WONDERFUL JOB WITH THE OLIVE LOAF.
BUT I WAS VERY DISAPPOINTED WITH HIS BEETS.
HE DID A LITTLE BIT OF JULIENNE IN THAT SALAD,
BUT THE BEETS DIDN'T REALLY TASTE VERY GOOD.
IT WAS A TIE FOR ME BETWEEN SYLVAIN'S MOUSSE
AND RONIT'S TAPENADE.
I THOUGHT THEY WERE BOTH GREAT USES OF THE OLIVE LOAF.
I WAS A LITTLE DISAPPOINTED IN THE UTILIZATION
OF RONIT'S BEETS. IT WAS JUST A RAW BEET
THAT DIDN'T HAVE ENOUGH TIME TO MARINATE.
YOU GET KIND OF STARCHINESS, DON'T YOU, WITH THE RAW BEET?
NO ONE CUT 'EM THIN.
YEAH, WELL, DEWEY USED THE MANDOLINE,
BUT HE DIDN'T MAKE IT THIN ENOUGH.
BUT I THOUGHT DEWEY DID A WONDERFUL JOB WITH HIS SAUCE.
THE LEMONGRASS AND THE VERJUS WERE A VERY INTERESTING PAIR.
I THOUGHT MARCUS HAD SOME REAL MISSTEPS WITH HIS PORTION SIZE.
BUT I THINK MARCUS WAS VERY SMART
TO RECOGNIZE IMMEDIATELY THAT THAT MAHI MAHI NEEDED FLAVOR
I WOULD AGREE WITH THAT.
HE DID MAKE A VERY BLAND FISH TASTE LIKE SOMETHING.
YES.
YES, WE DO.
(Dewey) I FELT LIKE I USED THE COMPONENTS OF THE DISH WELL,
BUT I DON'T FEEL SAFE.
ANYONE CAN WIN THIS THING, YOU KNOW? HOPEFULLY IT'LL BE ME.
(Marcus) I THINK IT'S GONNA BE BETWEEN RONIT AND DEWEY,
UH, WHO'S GONNA BE CHOPPED.
MY FLAVORS WERE JUST BOLD
AND SHOWING MUCH MORE PERSONALITY AND CHARACTER
VERSUS WHAT THEY DID.
(Ted) SOMEONE HAS TO BE THE ONE CHEF
EXCLUDED FROM MOVING ON.
♪♪
(Ted) SO WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF MARCUS, YOU'VE BEEN CHOPPED.
MARCUS,
YOU DID A NICE JOB IMPARTING SOME FLAVOR ONTO THAT MAHI MAHI.
THE UNFORTUNATE PART WAS THE MAHI MAHI
APPRECIATE IT.
HAVE FUN GUYS. KEEP IT UP.
THERE WERE NO MAJOR FLAWS, SO AT THE END,
THEY HAD TO FIND
WHAT LITTLE FLAW WAS THE BIGGEST.
AND I GUESS OVERCOOKING FISH
IS DEFINITELY SOMETHING YOU CANNOT OVERLOOK.
I FEEL SAD, UH,
'CAUSE I WAS NOT ABLE TO SHOW, REALLY,
MY FULL POTENTIAL.
CHEF SYLVAIN, CHEF RONIT, CHEF DEWEY,
PLEASE OPEN YOUR BASKETS.
AND THE MANDATORY INGREDIENTS ARE...
(giggling)
YOU WILL HAVE 30 MINUTES TO WORK.
TIME STARTS NOW.
(Ronit) I CAN'T BELIEVE ANOTHER FISH.
AFTER HAVING A FISH ON THE APPETIZER,
I AM REALLY EXPECTING BEEF, POULTRY,
SOMETHING THAT WILL NOT BE FISH.
I DECIDE IMMEDIATELY TO GO WITH A DIFFERENT WAY
TO PRESENT IT TO THE JUDGES.
I LOOK AT THE LICORICE CANDY,
AND I KNOW THAT I WANT TO MAKE A LICORICE-BREADED RED MULLET.
I LOVE LICORICE, AND I'M GOING TO EMBRACE IT
(Ronit) WHOO.
(Dewey) I THINK COUNTING THE MOTIONS
AND BEING AWARE OF THE RESTRICTIONS YOU HAVE
BASED ON THE TIME ELEMENT IS KEY TO WINNING.
THE RED MULLET--WHEN I SEE THAT, I'M LIKE, OKAY,
I'M GONNA HAVE TO FILLET IT. THEN I'M LIKE, OKAY,
I'M GONNA EGG AND BREAD CRUMB IT WITH A LITTLE BIT OF CUMIN.
THIS MYSTERY BASKET IS NOT THAT BIG OF A DEAL,
BECAUSE I ALREADY MADE LOBSTER, PEANUT BUTTER AND JELLY.
I THINK I'M GONNA WIN THIS. I'M GONNA PULL THIS OFF.
(Sylvain) I SEE THOSE RED MULLET
LOOKING AT ME, THE EYES.
I'M LIKE, OKAY, I'M GONNA TAKE CARE OF YOU GUYS.
SO RED MULLET-- IT'S A FISH THAT IS VERY TENDER,
AND YOU HAVE TO TREAT IT VERY CAREFULLY.
AND THAT'S WHY I DECIDED TO OPEN IT.
IN THE HOTEL WHERE I WORK,
I CAN EXPRESS MYSELF 100% AS I WISH,
BUT I CAN DO MUCH MORE.
IN FRENCH, YOU WOULD SAY...
IL FAUT CUISINER AVEC SON COEUR.
AND THAT MEANS YOU HAVE TO COOK WITH YOUR HEART,
SO EVERYTHING WILL COME OUT RIGHT IN THE PLATE.
SYLVAIN SEEMS TO BE METICULOUSLY DOING SURGERY OVER THERE
(Missy) YEAH, THAT'S AMAZING.
(Ted) I HAVE NEVER SEEN THAT DONE.
ALL OF THESE MYSTERY INGREDIENTS REQUIRE SUBSTANTIAL WORK.
THE LICORICE, I THINK, IS GONNA BE A VERY DIFFICULT THING HERE.
YOU WANT TO SEE THAT CANDY TRANSFORMED A BIT.
DEWEY HAS GOTTEN THE MIXER OUT.
HAVE A LITTLE SNACK WHILE HE'S WAITING.
(Dewey) I'VE SEEN CANDY ON "CHOPPED."
SO I WAS KIND OF EXPECTING CANDY.
I WOULD HAVE PREFERRED TWIZZLERS,
'CAUSE THEY WOULD HAVE BEEN MORE FUN FOR ME TO EAT,
BUT I GOT LICORICE CANDY INSTEAD.
WHEN I SAW THE PINK DUST, I SAID TO MYSELF, YOU KNOW,
MAYBE THIS WILL ACTUALLY HELP THICKEN A SAUCE.
SO I GOT PEACH PALM FRUIT. I GOT LICORICE CANDY DUST.
SO I HAVE THE HARICOTS VERTS GOING ON.
AND NOW I'M GONNA TOSS 'EM IN THAT,
GIVE A LITTLE GLAZE TO THE HARICOTS VERTS.
(Sylvain) I LOVE LICORICE.
AS FAR AS USING IT TO COOK-- THAT'S A DIFFERENT STORY.
BUT I'M THINKING, YOU KNOW WHAT?
YOU CAN MAKE A SAUCE WITH IT.
YOU JUST MELT IT DOWN.
I THINK THIS DISH REPRESENTS MY THINKING, MY CUISINE.
WHEN I SEE THE HARICOTS VERTS, I KNOW WHAT I'M GONNA DO.
I TIE THE CHIVE AROUND THE HARICOTS VERTS
TO MAKE LITTLE BUNDLES. IT'S ALL ABOUT DETAILS.
EVERY SINGLE DETAIL IN A PLATE MAKES A DIFFERENCE.
YOU KNOW, WHEN I SEE THE HARICOTS VERTS BUNDLE, I'M LIKE,
OKAY, YOU KNOW, IT'S COOL. BUT IT'S KINDA '70s, '80s.
(Ted) AND, CHEFS, YOU ARE HALFWAY OUT OF TIME.
15 MINUTES LEFT.
THIS PEACH PALM FRUIT I'VE NEVER SEEN IN MY LIFE.
COME ON ALREADY.
I WAS EXPECTING A VERY FRUITY, UH, FRUIT.
THIS ONE IS, LIKE, TOTAL STARCHY.
WOW.
I NEED A STARCH FOR THIS DISH,
SO I USE THE PALM FRUIT AS PART OF MY STARCH.
I'M MAKING CHICKPEAS AND PALM FRUIT.
I DECIDE TO GO VERY BOLD WITH THIS FLAVOR.
I GRAB SOME TARRAGON, STAR ANISE, FENNEL SEEDS
TO ENHANCE THE LICORICE CANDY FLAVOR.
(Sylvain) SO I TRY THESE PEACH PALM FRUITS,
AND THEY'RE HARD.
I NEED TO ROAST THEM
AND MAKE IT SOFTER.
I THINK SOMETHING IS MISSING,
SO I SEE THE MUSHROOMS.
AND I WANT TO JUST CUT THE MUSHROOMS
TO TRY TO IMPRESS THE JUDGES.
(Ted) SO SYLVAIN'S SHOWING US
I JUST HOPE
THE REST OF HIS DISH IS WORKING OUT REALLY NICELY,
BECAUSE THAT'S AN AWFUL LOT OF WORK
(Ronit) THE WHOLE IDEA OF CUTTING THE MUSHROOM--
VERY HOTEL-LIKE.
I'M JUST NOT INTO IT. I MEAN, IT'S A STYLE.
PEOPLE LIKE IT. I'M NOT ONE OF THEM.
(Ted) AND, CHEFS, YOU HAVE FIVE MINUTES LEFT ON THE CLOCK.
UH-OH.
(Ronit) THERE'S ONLY FIVE MINUTES LEFT.
I COAT MY FISH WITH THE CANDY LICORICE BREAD CRUMBS,
AND THEN I JUST FRY IT.
I DECIDED TO PURéE MY CHICKPEAS AND PALM FRUIT,
BECAUSE I THOUGHT I NEEDED MORE TEXTURE.
I HAVE NO TIME TO EVEN LOOK AT THE HARICOTS VERTS
AND MAKE SOMETHING CREATIVE.
I JUST WANT TO COOK THEM AND PUT THEM ON THE PLATE.
AND, CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
TWO MINUTES TO GO.
(Sylvain) I GO AND GET SOME SPINACH,
BECAUSE I NEED SOMETHING TO HOLD THE FISH.
THE TIME IS FLYING QUICKER THAN I THOUGHT,
SO I HAVE TO JUST MAKE IT HAPPEN.
(Ronit) I'M FEELING THE ADRENALINE RUSH.
I'M PUTTING EVERYTHING ON THE PLATE,
AND I LIKE WHAT I SEE.
(Ted) AND 30 SECONDS, CHEFS.
(Dewey) I'M RUNNING OUT OF TIME.
I'M LOOKING AT MY HARICOTS VERTS.
MY SAUCE IS OVER-REDUCING.
I'M NOT GONNA HAVE ENOUGH TO SAUCE THE PLATE,
BUT HOPEFULLY THE FLAVORS WILL WORK.
TEN, NINE, EIGHT,
SEVEN, SIX,
FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
I THINK I HAD A PRETTY GOOD DISH.
IT WAS FUN, AND I THOUGHT IT HAD A NICE LITTLE FLAVOR.
RONIT'S DISH LOOKS TO ME VERY BROWN.
(Ronit) I'M QUITE HAPPY WITH THE PLATE.
I THINK IT'S VERY CREATIVE,
AND I THINK I USED THE INGREDIENTS IN A GOOD WAY.
SYLVAIN MADE A VERY NICELY FILLETED FISH.
BUT I COOK FROM THE GUTS, AND HE COOKS FROM THE LOGIC.
AND THAT'S A HUGE DIFFERENCE. I WANT YUMMY.
(laughs)
♪♪
(Ted) CHEF SYLVAIN,
CHEF RONIT, CHEF DEWEY,
YOU HAD RED MULLET, PEACH PALM FRUIT,
HARICOTS VERTS, AND LICORICE CANDIES
IN THIS VERY CHALLENGING ENTRéE ROUND.
CHEF SYLVAIN.
I MADE A ROASTED RED MULLET
WITH A HARICOTS VERTS BACKPACK,
ROASTED PEACH PALM FRUIT,
AND A LICORICE SAUCE.
CHEF, IS THERE A NAME
IT'S A WALLET, BASICALLY.
YOU KNOW, IF YOU HAVE A WALLET, YOU OPEN IT LIKE THIS.
(Missy) I THINK THE FISH IS SO GORGEOUS.
IT MAKES A VERY DRAMATIC PRESENTATION.
AND IT COOKED EVENLY,
AND IT'S VERY FLAKY AND VERY MOIST.
THE HERCULEAN TASK THAT YOU TOOK ON
BY PRESENTING THE RED MULLET WAS VERY COMMENDABLE,
BUT IT LOOKS LIKE YOU DIDN'T UTILIZE THE FRUIT AT ALL.
FOR PRESENTATION PURPOSES, IT LOOKS BEAUTIFUL.
BUT I'D LIKE FOR YOU TO HAVE REACHED A LITTLE FARTHER
INTO YOUR CULINARY SKILLS
AND USED IT IN ANOTHER WAY IN THE DISH.
THANK YOU.
NEXT WE HAVE CHEF RONIT.
IT'S A LICORICE-BREADED RED MULLET
ON A PURéE OF CHICKPEAS
AND PEACH PALM FRUIT.
(Aarón) I LOVE THE FLAVOR OF THE FISH.
THE ANISE FLAVOR DEFINITELY COMES THROUGH.
THERE'S A LOT OF FINESSE
DID YOU PUT THE LICORICE IN THE PURéE AS WELL?
YOU DIDN'T SHY AWAY FROM IT.
I JUST GOT A BIG PIECE.
AND ALSO, THE PURéE FOR ME IS A LITTLE MUDDLED.
THERE'S A LOT GOING ON THERE, AND NO ONE PARTICULAR FLAVOR
IS COMING THROUGH.
CHEF RONIT, THANK YOU.
AND FINALLY, CHEF DEWEY.
WE HAVE PAN-SEARED RED MULLET
WITH A SAUTé OF THE PEACH PALM FRUIT
(Missy) WELL, YOU SEEM TO HAVE A LOT OF FUN
THINKING OUTSIDE THE BOX
IS IMPORTANT ON A DAILY, MINUTE, HOURLY BASIS,
(Aarón) I LIKE THE FLAVOR OF THE FISH.
I THINK IT'S EXTREMELY FLAKY AND MOIST.
THE BREAD CRUMB DOES NOT TAKE AWAY
THANK YOU.
I THINK YOUR HARICOTS VERTS HAVE A VERY INTERESTING COATING
ON THE OUTSIDE. IT'S ALMOST LIKE A GLAZE.
THANK YOU.
BUT ONE OF THE THINGS THAT I'M STRUGGLING WITH HERE
IS JUST A SAUCE TO PULL EVERYTHING TOGETHER.
I THINK I KIND OF OVER-REDUCED THE SAUCE, HONESTLY.
FOR ME, THERE'S SORT OF YOUR FISH AND YOUR BEANS,
BUT IT'S NOT TIED TOGETHER, AND IT'S SORT OF--
THERE'S--THERE'S A LOT OF NEGATIVE SPACE ON THE PLATE.
YEAH, THE DISH IS LACKING SUSTENANCE, I THINK.
THERE'S--THERE'S THINGS MISSING HERE, I THINK.
THANK YOU.
THE JUDGES HAVE A LOT TO CONSIDER.
THANK YOU, CHEFS.
♪♪
(Dewey) I THINK I DEFINITELY DROPPED THE BALL A LITTLE BIT
BUT YOUR FLAVORS WERE GOOD,
(Sylvain) I COULD HAVE DONE MORE.
YEAH, WITH THE FRUIT, BASICALLY.
YEAH.
I WANT TO GET TO THE DESSERT BASKET,
BUT I DON'T WANT TO SEE ANY FISH IN THERE.
I'VE HAD ENOUGH OF FISH TODAY, PLEASE.
I THOUGHT WHEN WE SAW THOSE BASKETS OPEN UP
THERE WERE SOME GLARING FLAWS
IN ALL OF THE DISHES.
DEWEY REALLY SUFFERED FROM THE LACK OF A SAUCE.
(Ted) DEWEY'S DISH ALSO WAS KIND OF INCOMPLETE.
BUT HE DID SOMETHING REALLY INTERESTING
WITH COATING THE OUTSIDE OF THOSE HARICOTS VERTS
WITH THAT GLAZE OF THE LICORICE CANDY.
DEWEY'S FISH DID TASTE MUCH BETTER THAN I EXPECTED IT TO.
I THINK WERE SOMEBODY HAD CLEAR VISION
AS SOON AS THAT BASKET OPENED UP WAS SYLVAIN.
HE REALLY STUCK TO HIS ROOTS WITH THE WAY
HE PREPARED THE RED MULLET,
BUT IT WAS SORT OF BORING.
IT WAS PREPARED WELL,
AND IT WAS COOKED WITH TECHNIQUE.
EXCEPT FOR THE FRUIT.
HE DID NOT UTILIZE THE FRUIT AT ALL. HE CUT IT IN HALF.
AND THAT'S THE DIFFERENCE WE FOUND WITH RONIT.
SHE FOUND THIS FRUIT THAT SHE'S NEVER USED BEFORE.
SHE WENT AND GOT CHICKPEAS.
SHE STUCK WITH HER STYLE, BUT STILL SHE PUSHED HERSELF
A LITTLE FURTHER THAN HE DID.
(Aarón) THAT ANISE FLAVOR PERMEATED EVERY PIECE
SHE REALLY TOOK THE LICORICE FLAVOR
AND REALLY PUSHED IT EVEN FARTHER.
(chuckling)
I ACTUALLY GOT A BIG PIECE IN MY PURéE,
WHICH WAS NOT THAT PLEASANT,
SO HAS THE CHOICE BECOME CLEAR
ABOUT WHICH CHEF TO CHOP?
YES.
IT'S CLEAR, TED.
(Sylvain) MY DISH IS MUCH BETTER THAN MY COMPETITORS',
BECAUSE CREATIVITY WAS HERE, FRESHNESS.
I DIDN'T COME HERE JUST TO PLAY AROUND. I CAME HERE TO WIN.
AND I'M PRETTY CONFIDENT THAT I WILL WIN.
(Dewey) I LIKED DOING THE LICORICE DUST.
I THOUGHT THAT WAS FUN.
THE MISSTEP WAS NOT ADDING MORE LIQUID TO THAT SAUCE.
BUT I WANT TO GET TO ROUND THREE,
BECAUSE I HAVEN'T EVEN SHOWN EVERYTHING, WHAT I CAN DO.
WE KNOW THAT THE DESSERT ROUND WILL BE A ONE-ON-ONE MATCH
BETWEEN TWO OF YOU-- THE QUESTION IS, WHICH TWO?
♪♪
CHEF SYLVAIN, CHEF RONIT, CHEF DEWEY,
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF DEWEY, YOU'VE BEEN CHOPPED.
DEWEY, ULTIMATELY,
WE THOUGHT THE DISH REALLY LACKED IN PRESENTATION
AND SORT OF TYING THE COMPONENTS TOGETHER.
THERE WAS A LOT OF EMPTY SPACE ON THE PLATE.
AND FOR THOSE REASONS, YOU'VE BEEN CHOPPED.
WELL, I APPRECIATE ALL YOUR COMMENTS VERY MUCH.
THANKS A LOT.
I'M FEELING A LITTLE DISAPPOINTED,
BUT THERE'S ALWAYS ANOTHER DAY.
AND IT WAS REALLY AN INSPIRING THING TO BE A PART OF,
AND I'M VERY GRATEFUL FOR THAT.
(Sylvain) I SAW WHAT RONIT DID BEFORE.
I WAS NOT, YOU KNOW, LIKE, WOW.
BUT I MEAN, IN PASTRY SHE COULD BE, YOU KNOW, A MASTER.
I DO A LOT OF DESSERTS AS A PRIVATE CHEF.
AND I'M PRETTY CONFIDENT.
PLEASE OPEN YOUR BASKETS.
AND WE HAVE...
AND SPREADABLE CHEESE WEDGES
AND NO FISH.
IT'S ABOUT TIME. (laughs)
30 MINUTES TO WHIP UP SOMETHING SWEET, STARTING NOW.
(Marc) IT'S A ROUGH BASKET, I GOTTA TELL YOU.
CLOVE CANDIES FOR DESSERT?
HAVE YOU HAD ONE OF THOSE THINGS?
THEY'RE LIKE A BIG CLOVE EXPLOSION IN YOUR MOUTH.
(Aarón) WE HAVE SYLVAIN THE FRENCH CHEF.
HE HAS A LOT OF TRADITIONAL DESSERTS, I'M SURE,
UP HIS SLEEVE.
(Sylvain) WHAT INSPIRES ME IS FRENCH DISHES.
THAT'S MY HERITAGE.
TATIN.
THE TARTE TATIN IS A VERY TRADITIONAL FRENCH DESSERT
MADE WITH CARAMELIZED FRUIT
SERVED ON TOP OF PUFF PASTRY.
FOR THE BOTTOM I'M USING THE KAISER ROLL.
I DON'T SEE WHY THAT WOULDN'T WORK.
(Ronit) SYLVAIN IS NOT TAKING ANY RISKS.
WHENEVER PEOPLE SEE A PIECE OF BREAD,
THEY MAKE FRENCH TOAST.
TO ME, UH, I THINK IT'S NOT A GOOD CHOICE.
LOQUATS I'M VERY FAMILIAR WITH.
IN ISRAEL WE USE THEM ALL THE TIME.
I IMMEDIATELY THINK ABOUT MAKING A CRUMBLE.
I ADD SOME CAYENNE, CHINESE FIVE-SPICE.
I'M GONNA USE THE KAISER ROLL AS A TOPPING.
RIGHT NOW I REALLY WANT TO WIN THIS.
I WANT TO HAVE SOME LEISURELY TIME
AND WORK ON MY SECOND COOKBOOK
AND TRAVEL TO SEE MY FAMILY IN ISRAEL
AND EAT IN GOOD RESTAURANTS.
SO I'M A LITTLE BIT SELFISH.
(Missy) I DO.
(Aarón) AND THEY'RE ALMOST LIKE
IF AN APRICOT AND A MANGO HAD A BABY.
(Sylvain) THE FRUIT FOR MY TARTE TATIN
LOOK VERY NICE AND BROWN AND SHINY.
SO I'M HAPPY ABOUT THAT.
WHY FRENCH TECHNIQUES ARE SO IMPORTANT FOR FOOD?
BECAUSE THEY-- THEY ARE OLD.
IT'S BEEN FOR CENTURIES.
SOMETIMES I MISS MY COUNTRY.
I DID THINK TO MOVE BACK TO FRANCE,
BUT MY DAUGHTER IS HERE IN THE U.S.,
AND MY DAUGHTER IS EVERYTHING TO ME.
(Ted) CHEFS, YOU ARE DOWN TO 20 MINUTES.
(Ronit) CLOVE IS A VERY, VERY STRONG FLAVOR,
SO I'M TONING IT DOWN WITH A LITTLE BIT OF WATER.
ROUND THREE IS REALLY INTENSE.
YOU'RE REALLY CLOSE TO WINNING,
SO YOU WANT TO PUT EVEN MORE THAN YOU PUT EVEN BEFORE,
WHICH WAS QUITE A LOT TO BEGIN WITH.
ACTUALLY...
I ADD THE FRESH LOQUAT INTO THE CLOVE CANDY.
MY IDEA IS TO MAKE A SORBET OUT OF IT.
I DECIDE TO ALSO USE THE CHEESE WEDGE
IN A CARAMEL SAUCE.
I'M TRYING TO SHOW THE JUDGES
THAT I CAN DO A FEW THINGS AT THE SAME TIME.
(Sylvain) SO I'M OPENING THE CHEESE.
I HAVE TO FIND THE LITTLE RED RIBBON
OR WHATEVER THAT OPENS UP THE WHOLE CHEESE.
BUT IT WAS LIKE, LET'S GO. LET'S GO.
THE SPREADED CHEESE-- IT'S NOT SWEET.
SO I'M GOING TO USE PEANUT BUTTER
TO GIVE RICHNESS, SWEETNESS.
ALL RIGHT, CHEFS, YOU ONLY HAVE TEN MINUTES LEFT.
TEN TO GO.
(Aarón) CHEF RONIT'S HAVING SOME SERIOUS ISSUES
WHEN YOU ADD THE CREAM TO THE SUGAR,
IT ALWAYS COMES OUT INTO ONE CHUNK.
BUT YOU JUST KEEP ON COOKING IT, AND IT WILL DISSOLVE,
SO THERE'S NOTHING TO BE AFRAID OF.
(Sylvain) CLOVE CANDIES.
I TASTE ONE CANDY CLOVE.
WHOA, THAT'S STRONG.
THAT'S SPICY.
I THINK THAT THE BEST FOR ME
IS TO HAVE IT LIKE SUGAR AND TO SPRINKLE IT ON TOP
OF MY LOQUAT TARTE TATIN.
IT'S GONNA GIVE A NICE FLAVOR, BUT NOT TOO STRONG.
(Ronit) I DON'T HAVE ENOUGH TIME
TO MAKE MY LOQUAT SYRUP INTO A SORBET,
SO I ADD SOME HONEY TO IT,
AND I'M PUTTING IT AS A SHOT ON THE PLATE.
MY ADRENALINE IS PUMPING ALL THE WAY.
I COULD USE A SHOT RIGHT NOW. (laughs)
(Ted) AND, CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
I'M TAKING MY CRUMBLES OUT.
I SEE THAT THEY'RE TOTALLY DONE THE WAY I WANT THEM TO BE.
NOW THERE'S SOME MORE GARDE-MANGER KNIFE WORK
GOING ON DOWN THERE ON SYLVAIN'S STATION.
(Sylvain) I START MAKING FLOWERS
WITH STRAWBERRIES TO MAKE IT PRETTIER.
THERE'S ALWAYS, YOU KNOW, THE .1%
THAT MIGHT MAKE THE DIFFERENCE.
RONIT SEEMS TO HAVE MADE FOUR DIFFERENT DESSERTS IN ONE.
(Ronit) ANYBODY COULD SEE THAT I PUT A LOT OF EFFORT INTO IT,
A LOT OF CREATIVITY.
AND I'M PRETTY HAPPY WITH WHAT I SEE.
(Ted) AND TEN, NINE, EIGHT,
SEVEN, SIX,
FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
WOW, THAT WAS GOOD.
I GET A LOOK AT THE PLATE OF SYLVAIN.
AND THE STRAWBERRY IS CUT IN A WAY
THAT I'VE LEARNED IN COOKING SCHOOL
AND NOBODY USES ANYMORE. COME ON.
I'M PROUD OF THIS DISH. EVEN IF IT WAS A FRENCH CLASSIC,
IT WAS TWISTED, AND I THINK IT WAS NICE.
♪♪
♪♪
(Ted) INSIDE THE BASKET FOR THE DESSERT ROUND,
YOU DISCOVERED CLOVE CANDIES, LOQUATS,
KAISER ROLLS, AND SPREADABLE CHEESE WEDGES.
I MADE A LOQUAT CRUMBLE
WITH A TOPPING OF KAISER ROLL,
SPREADABLE CHEESE, AND ALMONDS.
ON THE SIDE IS A SHOT
OF THE CLOVE SYRUP WITH LOQUAT,
AND I ALSO MADE A CARAMEL SAUCE.
(Marc) I FEEL LIKE I NEED AN INSTRUCTION BOOK HERE.
YES. I LIKE TO HAVE,
YOU KNOW, WHIMSICAL, INTERESTING DESSERTS.
(Aarón) IT'S EXTREMELY FUN. IT'S PLAYFUL.
THE TOPPING IS GREAT, AND ALSO YOU REPURPOSED THE LOQUAT
IN A COUPLE DIFFERENT WAYS.
YES.
YES. I ALSO ADDED FIVE-SPICE,
WOW.
MM-HMM. TOO MUCH?
YEAH. THAT WAS A LOT OF HEAT.
I LIKE THE FLAVOR, BUT THEN THE KICK JUST GETS YOU.
YES.
MM-HMM.
MM.
IT'S VERY AGGRESSIVE.
THANK YOU.
SO RIGHT IN FRONT OF YOU,
YOU HAVE A KAISER ROLL- LOQUAT TARTE TATIN
INFUSED WITH THE CLOVE CANDY,
ALSO A PEANUT BUTTER CREAM
AND AN ORANGE LIQUEUR CARAMEL SAUCE.
(Missy) AGAIN, YOU STUCK TO YOUR FRENCH ROOTS,
BUT SORT OF TWISTING IT AND BEING PLAYFUL WAS A NICE IDEA.
(Aarón) I LIKE THE WAY THAT YOU WERE ABLE
TO CARAMELIZE THE LOQUATS.
YOU BROUGHT OUT THEIR NATURAL FLAVOR WITHOUT MASKING IT.
AND I REALLY ENJOYED THIS CREAM WITH THE PEANUT BUTTER.
I THOUGHT THAT WAS A VERY SMART TOUCH.
WERE YOU SCARED OF THIS? WHY SUCH A SMALL CUP?
NO, I WANTED TO PUT MORE ON TOP OF THE WHIPPED CREAM,
IF YOU HAD SPREAD THIS ALL INSIDE HERE
AND THEN PUT YOUR FRUIT ON TOP OF IT,
THIS WOULD HAVE BEEN GREAT.
YOUR KAISER ROLL ISN'T QUITE SOAKED ENOUGH
WITH THE EGG MIXTURE. IT'S STILL DRY IN THE CENTER.
AND YOU LIKE TO MAKE YOUR LITTLE GARNISHES.
YOU KNOW, IT'S A LITTLE TOUCH.
THAT'S THE FIRST THING YOU'LL SEE ANYWHERE
WHEN THE PLATE COMES IN, AND YOU NEED TO BE WOWED, I THINK.
I'M NOT ARGUING THE FACT THAT IT'S VISUALLY NICE.
IT'S JUST--WE DON'T SEE IT
IN THE "CHOPPED" KITCHEN VERY MUCH--
LITTLE GARDE-MANGER KNIFE WORK.
WHEN YOU KNOW HOW TO DO THINGS LIKE THIS,
IT DOESN'T TAKE TIME FOR ME.
IT'S REALLY SECONDS. WHEN YOU DON'T KNOW, IT CAN TAKE TIME.
(Ted) CHEF SYLVAIN, THANK YOU.
WHICH ONE OF YOUR MEALS WAS THE MOST MEMORABLE
IN TERMS OF PRESENTATION, TASTE, AND CREATIVITY?
THAT IS FOR THE JUDGES TO DECIDE NOW.
♪♪
(Ronit) IT WAS A GOOD MATCH.
WHAT DID HE SAY?
SERIOUSLY--SERIOUS ABOUT THE FUN?
THAT'S WHAT IT WAS FOR ME TODAY?
I COULD REALLY, UM, HOW TO SAY, YOU KNOW,
MM-HMM.
YEAH.
EXACTLY.
IT PUTS YOU BACK ON TRACK AND, YOU KNOW,
IT'S IMPORTANT.
IT'S REALLY HARD TO SORT OF PINPOINT WHO PULLED AHEAD.
I THOUGHT SYLVAIN TOOK A REALLY CLEVER APPROACH
TO A REALLY TRADITIONAL DESSERT
THAT HE'S PROBABLY MADE A THOUSAND TIMES.
(Aarón) I AGREE WITH YOU, MISSY, BUT I FELT
THE TARTE TATIN--IT WAS A LITTLE BIT OF A BORING DESSERT.
SO I THINK I GIVE A SLIGHT EDGE TO RONIT.
SHE WENT WITH HER HEART, AND SHE REALLY WENT
FOR A VERY ROBUST, BIG DISH WITH THAT CRUMBLE.
AND IT WAS A REALLY GOOD CRUMBLE.
THE ONLY PROBLEM WAS SHE JUST OVERSEASONED IT WITH CAYENNE.
BUT LET'S LOOK AT HER FIRST DISH.
SHE POACHED IN A VERJUS, WHICH WAS VERY CREATIVE.
I THOUGHT THAT RONIT USED THE BEST PEACH PALM FRUIT
IN HER MAIN COURSE,
THE WAY SHE INCORPORATED IT WITH THE CHICKPEAS
AND REALLY PUSHED THE ENVELOPE ON THE LICORICE FLAVOR.
BUT SYLVAIN'S MORE DEFINITIVE
AND MORE CLEAR, I THOUGHT, IN HIS FLAVOR PROFILES.
IN HIS FIRST COURSE, HE MADE THIS MOUSSE WITH THE OLIVE LOAF
AND THIS LITTLE CURRY SAUCE THAT WAS BRILLIANT.
AND HIS ENTRéE-- HE BUTTERFLIED THIS RED MULLET,
MADE A VERY INTERESTING SAUCE WITH THE RED WINE REDUCTION.
THERE'S NO QUESTION SYLVAIN HAS TECHNIQUE,
BUT HE DOESN'T PUSH ANY BUTTONS.
WELL, IF YOU HAVE TROUBLE SORT OF WRESTLING
WITH THE TECHNICAL CHEF VERSUS THE CREATIVE CHEF,
TED, YOU'RE ABSOLUTELY RIGHT.
IT ALWAYS COMES BACK TO THAT FOR ME.
WE HAVE.
(Sylvain) IT'S STRESSFUL. I WANT TO WIN FOR MY DAUGHTER,
SO SHE CAN BE PROUD OF ME.
AND EVEN THOUGH SHE'S FAR AWAY,
SHE CAN THINK THAT HER DADDY IS, YOU KNOW, WORKING HARD
AND THINKING ABOUT HER ALL THE TIME.
(Ronit) FROM ROUND ONE, I MADE VERY NICE DISHES.
I'M WAY MORE FLAVOR-ORIENTED
THAN ANYTHING ELSE.
IT'S JUST NOT ABOUT TECHNIQUES OR GARNISHES.
THAT'S WHY I THINK I WON.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF RONIT, YOU'VE BEEN CHOPPED.
CHEF RONIT,
WE REALLY LOVE YOUR INSPIRED
THANK YOU.
THERE WERE JUST SOME MISSTEPS.
IN YOUR FIRST COURSE, THERE WAS A LITTLE MISSTEP
WITH THE BEETS BEING A LITTLE UNDERCOOKED.
YOUR ENTRéE--WE THOUGHT THE CHICKPEA PURéE
WAS A LITTLE BIT MUDDLED. AND THEN SADLY IN THE DESSERT,
IT WAS JUST EXTREMELY OVER-SPICED.
THANK YOU, CHEF.
BYE. GOOD LUCK.
(Ronit) I-IT FEELS SAD. I THINK I SHOULD HAVE WON.
I HAD MY PLANS OF WHAT TO DO WITH THE MONEY.
I'M STILL GONNA DO EVERYTHING THAT I PLANNED TO DO.
IT'S JUST GONNA TAKE ME A LITTLE BIT LONGER.
AND THAT MEANS, CHEF SYLVAIN HARRIBEY,
THAT YOU ARE THE "CHOPPED" CHAMPION.
(laughing)
(Aarón) BRAVO.
THANK YOU VERY MUCH. MERCí.
AND ALSO WE OWE YOU A CHECK FOR $10,000.
YOU REALLY SHOWED US WHO YOU WERE TODAY.
YOU GAVE US A GOOD IDEA OF WHAT KIND OF CHEF YOU ARE
(Aarón) LIKE A TRUE FRENCHMAN.
WELL, MY GOAL WITH THE CHECK NOW
IS THAT I'M GONNA GET A PLACE CLOSE TO MY DAUGHTER,
SO EACH TIME I GO AND VISIT HER,
WE CAN, YOU KNOW, HAVE A KITCHEN AND COOK TOGETHER
AND HAVE SOME FUN AND ENJOY LIFE.
MY DAUGHTER IN ORLANDO IS GONNA BE THRILLED.
IT'S FANTASTIC.