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(Ted) $10,000 WAS ALMOST THEIRS,
AND THEN IT WAS GONE IN A FLASH...
THAT'S IT?
THE OPPORTUNITY MISSED NOT EASILY FORGOTTEN.
BUT NOW THEY ATTEMPT TO REDEEM THEMSELVES.
FOUR "CHOPPED" LOSERS WRESTLE FOR THE COVETED TITLE
OF "CHOPPED" CHAMPION.
(woman) I WANT TO PROVE PEOPLE WRONG.
WHO WILL FINALLY WIN AND WALK AWAY WITH $10,000...
I DON'T WANT TO GET CHOPPED TO THIS GUY RIGHT HERE.
(groans)
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
DEFEATED BUT NOT DEFLATED,
FOUR PREVIOUS COMPETITORS
WHO DID NOT FIND SUCCESS HERE THE FIRST TIME
ARE PUMPED UP TO PROVE THAT THEY REALLY DO HAVE WHAT IT TAKES
TO BE THE "CHOPPED" CHAMPION.
FIRST UP-- CHEF ANNA MARIA SANTORELLI.
(Anna Maria) I AM EXECUTIVE CHEF AND OWNER
AT ANNA MARIA'S IN LARCHMONT, NEW YORK.
LAST TIME I WAS HERE I WAS FOCUSED,
AND I WAS READY TO WIN,
AND THEN I CUT MYSELF.
I KNEW THAT IT WAS SEVERE,
BUT I JUST WAS REALLY DETERMINED TO WIN.
(Ted) SHE'S REALLY HANDICAPPED WITH THAT BANDAGE,
ALSO MY COMPETITOR WAS A JERK.
OH, THESE GUYS ARE GOING DOWN, MAN. YOU HAVE NO IDEA.
I WAS UPSET THAT I HAD TO LOSE
AGAINST SOMEONE LIKE THIS, YOU KNOW?
AND THAT'S WHAT HURTS ME THE MOST.
TODAY I NEED TO REDEEM MYSELF, BECAUSE I'M A WINNER.
NEXT--CHEF TRYG SIVERSON.
(Tryg) I OWN A GLUTEN-FREE FROZEN FOOD LINE
CALLED FEEL GOOD FOODS.
I'M VERY CONFIDENT IN MY SKILLS.
HEY, WE NEED SOME MORE KITCHEN SPACE OVER HERE.
YOU GUYS GOT A BIGGER TABLE?
WHOO!
I FEEL LIKE I BROUGHT ENOUGH TO THE TABLE TO WIN IT,
BUT MAYBE MY POMPOUSNESS OR ARROGANCE
IS THIS WHAT WE GET FOR PHYLLO?
I MEAN, MISTAKES WERE DEFINITELY MADE,
BUT I COULD NOT BELIEVE THAT I LOST.
EVEN THOUGH THERE WAS SOMETHING ON HIS PLATE THAT WAS INEDIBLE?
THERE WAS SOME FLAWS THROUGHOUT THE MEAL.
I WAS SURPRISED.
TODAY MY APPROACH IS TO BRING MY EGO DOWN,
BRING THE FOOD UP.
THEN THERE'S CHEF MICHELLE GARCIA.
(Michelle) I AM THE CO-OWNER
OF THE BLEEDING HEART BAKERY IN CHICAGO, ILLINOIS.
LAST TIME I WAS ON THE HALLOWEEN SHOW.
AND GETTING THROUGH THE FIRST TWO ROUNDS
WAS THE REAL CHALLENGE.
BUT I FEEL LIKE I REALLY PROVED MYSELF.
THERE IS A GREAT AMOUNT OF ATTENTION
THAT WENT INTO THIS SAUCE, AND IT'S WONDERFUL.
I'M A PASTRY CHEF, SO ALL THE HYPE WAS UP AROUND ME
DOING THE DESSERT, AND I GOT REALLY FREAKED OUT.
CRAP, NO, NO, NO.
I DIDN'T TURN THE ICE CREAM MACHINE ON.
OH, NO.
I LET MYSELF DOWN.
TODAY I'M HERE TO PROVE THAT I CAN MAKE DESSERT.
FINALLY-- CHEF SAMMY DAVIS, JR.
(Sammy) I'M ALL FOR REDEMPTION. THAT'S MY STORY.
MY FATHER DIED WHEN I WAS A CHILD.
MY MOTHER'S BEEN ON DRUGS. IN 1993 I WAS HOMELESS.
SO HOW FAR HAVE I COME?
NOW I'M THE EXECUTIVE CHEF AT C.R. LOUNGE IN BALTIMORE.
THAT'S HOW FAR I'VE COME.
THE LAST TIME I WAS ON "CHOPPED,"
WHAT?
WITH THE GOAT BRAINS THE FISH HEADS,
AND THE DURIAN FRUIT, THOSE BASKETS WERE RIDICULOUS.
THE JUDGES WERE IMPRESSED BY MY FLAVORS.
BUT AT THE END OF THE DAY,
I WAS GOING UP AGAINST A GOOD GIRL.
(Scott) YOU SAID IT YOURSELF,
YOU STAYED INSIDE YOUR COMFORT ZONE.
LAST TIME I WALKED OUT OF HERE A SORE LOSER.
I DON'T WANT TO WALK OUT A SORE LOSER TODAY,
ESPECIALLY BECAUSE IT'S MY BIRTHDAY,
AND I REALLY, REALLY, REALLY WANT TO GO HARD.
CHEFS, I IMAGINE YOU RECALL THE RULES,
BUT A QUICK REVIEW-- 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...
AND ALSO CREATIVITY.
IF YOUR DISH DOESN'T CUT IT,
YOU WILL NOT MOVE ON TO THE NEXT ROUND.
YOU WILL BE CHOPPED AGAIN.
CHEFS, PLEASE OPEN YOUR BASKETS.
AND FOR THE APPETIZER COURSE,
THE MANDATORY INGREDIENTS ARE...
YOU HAVE 20 MINUTES ON THE CLOCK FOR THIS ROUND
STARTING NOW.
(Michelle) I THINK MY COMPETITION
IS A LITTLE BIT STIFFER THIS TIME.
WE'VE ALL DONE IT BEFORE AND KNOW WHAT TO EXPECT.
SO WE ALL DON'T WANT TO BE MADE A FOOL AGAIN.
SWEETBREADS ARE THE THYMUS GLAND,
AND THEY LOOK LIKE IT.
IT TASTES A LOT LIKE SUPER-SUPER-RICH CHICKEN.
I KNOW THAT I'M GOING TO PAN-FRY THE SWEETBREADS
AND SERVE THEM WITH WILTED SPINACH
AND MAKE A VINAIGRETTE.
I FEEL LIKE MY WHOLE LIFE HAS BEEN ABOUT REDEMPTION.
I WAS A *** ADDICT WHEN I WAS REALLY YOUNG.
THE WORLD WAS AGAINST ME FOR A LONG TIME.
SO A LOT OF MY LIFE HAS BEEN PROVING PEOPLE WRONG.
(Anna Maria) I DON'T WORK WITH SWEETBREADS.
BUT I KNOW HOW TO PREPARE A DISH.
I DUST 'EM WITH FLOUR, SALT AND PEPPER.
I PAN-SEAR THEM TO GIVE A NICE COLOR.
THE LAST TIME I WAS HERE, I FELT THAT
IF I DIDN'T CUT MYSELF, I WAS GONNA BE A WINNER.
BUT BECAUSE I HAD ONE HAND, I MADE SOME MISTAKES.
I'M MUCH BETTER THAN THAT,
AND I'M NOT GONNA CUT MYSELF TODAY.
♪ FLOUR, FLOUR EVERYWHERE ♪
♪ FLOUR, FLOUR, FLOUR ♪
(Tryg) THERE'S NOTHING IN THIS BASKET
THAT'S SO OBTUSE THAT I CAN'T WORK WITH IT.
I'VE COOKED A LOT OF SWEETBREADS IN MY DAY.
THEY'RE RICH, BUT THEY DON'T REALLY HAVE MUCH FLAVOR.
SO I DREDGE THEM IN PAPRIKA, CUMIN, MUSTARD POWDER,
GET 'EM CRISP IN MY PAN.
AND THEN I'M GONNA MAKE A RED MALABAR SPINACH SALAD.
I THINK REDEMPTION IS GONNA GIVE ME THE OPPORTUNITY
TO TAKE WHAT I THINK IS RIGHTFULLY MINE.
(Sammy) LAST TIME I WAS HERE,
I KINDA STAYED IN MY COMFORT ZONE.
TODAY I WANT TO DO SOMETHING TOTALLY OUT OF THE BOX.
SO I WANTED MY FIRST DISH TO BE A PLAY ON A TACO.
THESE SWEETBREADS-- I'M GONNA GRILL 'EM.
THE MALABAR SPINACH-- THAT'S MY LETTUCE.
DATES--THAT'S MY TOMATO.
WHEN I SEE WONTON WRAPPERS, I THINK, OKAY,
THAT'S WHAT I'M USING FOR MY TACO SHELL.
IT WAS PAINFUL LOSING THE FIRST TIME.
YOU WANT IT MORE THIS TIME,
'CAUSE YOU ALREADY KNOW WHAT LOSING TASTES LIKE,
AND YOU DON'T WANT TO TASTE THAT AGAIN.
AND OUR JUDGES ARE THE CHEF AND OWNER
OF SEVERAL MUCH-ACCLAIMED NEIGHBORHOOD RESTAURANTS...
AN EXECUTIVE CHEF KNOWN
FOR HER SIMPLY ELEGANT CUISINE...
AND INNOVATIVE SMALL-PLATE SPECIALIST...
(Marc) ARE THESE COMPETITORS MORE NERVOUS
THAT THEY'RE HERE FOR THE SECOND TIME?
(Amanda) I MEAN, THE PRESSURE'S JUST ON.
WE ACTUALLY EXPECT MORE FROM THEM.
(Chris) WELL, THE POPSICLES WERE AN INTERESTING LITTLE TRICK
TO PLAY ON THESE GUYS FOR REDEMPTION.
(Michelle) STRAWBERRY POPSICLES--
THEY'RE INCREDIBLY SWEET,
BUT I KNOW THAT MY VINAIGRETTE HAS TO BE SAVORY.
I NEED TO ADD THE BASIL TO CUT THE SWEETNESS RIGHT AWAY.
TODAY I'M HERE TO PROVE MYSELF IN THE DESSERT ROUND,
BUT I STILL HAVE TO MAKE IT THROUGH APPETIZER
AND, CHEFS, WE ARE DOWN TO 15 MINUTES ON THE CLOCK.
(Sammy) WHEN I SEE THE POPSICLES,
IMMEDIATELY I'M LIKE, THAT'S A SAUCE.
I KNOW THE SAUCE CAN BRING IT ALL TOGETHER.
CHIPOTLE PEPPERS, SOME ASIAN INGREDIENTS.
I TURNED OFF THE GRILL, BECAUSE I DON'T WANT
THE SWEETBREADS BURNING BEHIND ME.
I REALLY WANT TO CONCENTRATE ON THIS SAUCE.
(Amanda) ANNA MARIA'S GOING SORT OF MEDITERRANEAN.
SHE HAS DATES AND TOMATOES,
WHICH IS GREAT TO ADD THE TOMATO FOR THAT ACID,
'CAUSE DATES ARE SWEET. THE POPSICLES ARE SWEET.
(Anna Maria) WHEN IT COMES TO TOMATO SAUCE,
I KNOW EXACTLY WHAT I'M DOING.
NO ONE CAN MAKE A TOMATO SAUCE LIKE I CAN.
I PUT POPSICLE INTO MY TOMATO SAUCE.
IT IS A CRAZY COMBINATION, BUT IT WORKED FOR ME.
CHEFS, YOU ARE JUST UNDER TEN MINUTES.
(Tryg) I COMBINE THE REHYDRATED DATES
AND THE STRAWBERRY POPSICLES
ALONG WITH HERBS, WHITE WINE VINEGAR
TO TRY TO CREATE A VINAIGRETTE
FOR THE SALAD.
FIVE MINUTES TO GO.
(Sammy) FIVE MINUTES LEFT ON THE CLOCK.
AND MY SWEETBREADS ARE NOT QUITE WHERE I NEED 'EM TO BE.
I REALIZE I DIDN'T TURN THIS GRILL BACK ON,
AND THESE THINGS ARE NOT COOKING.
SO RIGHT NOW IT'S NOT LOOKING GOOD.
♪♪♪
GO, GO, GO, GO, GO, GO, GO, GO.
MY STRATEGY TODAY
IS TO REALLY LET THE FOOD DO THE TALKING
AND, YOU KNOW, BACK IT UP WITH A LITTLE CHITCHAT
WITH MY FELLOW CONTESTANTS. I HAVE TO. I HAVE TO, YOU KNOW?
ALL RIGHT.
TRYG HAS A WAY OF RUBBING PEOPLE THE WRONG WAY.
I'M MAKING A LITTLE STRAWBERRY- HERB VINAIGRETTE HERE,
UTILIZING THE INGREDIENTS THAT WE HAVE AT PLAY HERE.
I THINK HE'S TRYING TO PSYCH PEOPLE OUT.
LIKE, I DON'T KNOW IF HE'S REALLY LIKE THIS IN REAL LIFE.
(Tryg) MY MESSING WITH THE MINDS OF THE FELLOW CONTESTANTS--
IT TAKES AWAY FROM THEIR ABILITY TO FOCUS ON WHAT THEY'RE DOING.
I'M NOT SURE WHAT'S GOING ON WITH THIS GUY RIGHT NOW.
BUT I WANTED TO LET HIM KNOW THAT I HAD MY EYE ON HIM,
AND WHATEVER DISH HE WAS COOKING WAS TRASH.
SAMMY DAVIS, JR. GRABBED A RED ONION OUT OF THE PANTRY
AND PUT ALL THE DISCARDED PEELS ON TRYG'S PLATES.
WOW, YOU THINK THERE'S SABOTAGE IN THE KITCHEN?
(Tryg) I LOOK AT MY PLATE. I'M LIKE, HUH?
WHERE DID THIS COME FROM? IF THAT WAS SUPPOSED TO BE,
LIKE, A SCARE TACTIC-- UNSUCCESSFUL.
(scoffs)
AND, CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
(Sammy) I'M HAPPY, 'CAUSE THESE SWEETBREADS
RIGHT HERE ARE PERFECTLY COOKED.
I FEEL LIKE THIS TACO'S COMING TOGETHER
JUST THE WAY I PLANNED IT IN MY HEAD.
NOBODY'S DOING WHAT I'M DOING RIGHT NOW.
(Marc) SWEETBREADS--IT'S SUCH A BEAUTIFUL INGREDIENT.
YOU HAVE TO TREAT IT RIGHT, THOUGH.
YOU DON'T WANT TO UNDERCOOK IT.
(Michelle) I REALLY DON'T KNOW WHAT TO LOOK FOR
WHEN IT COMES TO ARE THE SWEETBREADS FINISHED,
EXCEPT FOR LOOKING FOR A RAW LOOK.
(Tryg) THE WAY I LOOK AT SWEETBREADS
IS THAT IT IS VERY RICH, IT IS VERY FATTY,
AND THERE'S NOTHING WORSE THAN EATING A BIG BALL OF FAT.
SO I WANT TO MAKE SURE THAT I HAVE PETITE PORTIONS.
(Ted) ONE MINUTE, CHEFS.
ONE MINUTE LEFT-- I'M PRETTY CONFIDENT.
PLATES ARE SET. I'M READY TO WIN. NO FEAR.
CHEFS, SHOW US
WHO REALLY WANTS TO WIN THIS TIME.
AND TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Tryg) I LOOK AT MY PLATE. I'M HAPPY.
I LOOK OVER AT ANNA MARIA'S SWEETBREADS,
AND IT'S LIKE, HOLY COW, SWEETBREADS.
THERE'S, LIKE, FIVE COWS' WORTH OF SWEETBREADS ON HER PLATE.
(Anna Maria) I REALIZED MY PLATE WAS A LITTLE BIT TOO BIG
FOR THE APPETIZER.
BUT THE MOST IMPORTANT THING OF THE DISH
IS HOW IT TASTES, AND IT'S GONNA TASTE GREAT.
♪♪♪
CHEFS, THIS IS THE CHOPPING BLOCK.
LAST TIME YOU WERE HERE, YOU LEFT HEARTS HEAVY
WITH THE NEWS THAT YOU'D LOST.
BUT CLEAN SLATE, NEW DAY,
STARTING WITH THE APPETIZERS YOU MADE
USING SWEETBREADS, DRIED DATES,
RED MALABAR SPINACH, AND STRAWBERRY POPSICLES.
CHEF ANNA MARIA.
TODAY I MADE FOR YOU
PAN-SEARED SWEETBREAD MEDALLIONS
TOPPED WIT WILTED SPINACH, TOMATOES, AND DRIED DATES
IN A POPSICLE SAUCE.
BEFORE WE EVEN TALK ABOUT FOOD,
THANK YOU SO MUCH.
I HAD TO GO TO A SURGEON.
I WAS OUT OF WORK FOR A WHILE,
BUT I'M HERE, AND I'M HAPPY TO BE HERE.
YOU KNOW, I JUST COULDN'T GIVE UP.
THIS IS DEFINITELY A LARGE APPETIZER,
RIGHT.
(Chris) IT DOESN'T MAKE ANY SENSE TO ME AT ALL
THAT A SAUCE WITH POPSICLES WOULD TASTE THIS GOOD,
THANK YOU SO MUCH.
UNFORTUNATELY, THE DATES ARE VERY SWEET.
AND I'M ALSO HAVING A LITTLE BIT OF A PROBLEM
WITH THE SWEETBREADS.
SOME OF THEM ARE NOT QUITE COOKED ALL THE WAY THROUGH.
I JUST--YOU KNOW, I WAS JUST SEARING IT.
I DIDN'T THINK. I JUST WANTED TO GET IT DONE,
AND, YOU KNOW...
THANK YOU SO MUCH.
TODAY WHAT I'VE PREPARED FOR YOU
IS A SPINACH SALAD WITH A STRAWBERRY VINAIGRETTE
AND MUSTARD-SCENTED SWEETBREADS.
(Amanda) THE VINAIGRETTE IS DELICIOUS.
CLEARLY YOU'VE NUANCED A LOT OF FLAVOR INTO THERE.
I WANTED TO GO THE VINAIGRETTE ROUTE
TO CUT THROUGH THE FATTINESS OF THE SWEETBREADS.
AND YOU CLEANED YOUR PLATE, SO THAT'S A GOOD SIGN FOR ME.
RIGHT.
WHICH IS GONNA BE MY FIRST COMMENT.
OKAY.
AND THE SWEETBREAD'S DELICIOUS. I WISH YOU'D GIVEN ME
A LITTLE BIT MORE, TO BE HONEST WITH YOU.
MY QUESTION.
THE DATES-- IT'S IN THE VINAIGRETTE.
I'M NOT REALLY GETTING THE DATES AT ALL.
HOW DID IT FEEL TO BE BACK?
IT FEELS GREAT. I MEAN, UH,
I FEEL LIKE I HAVE EVEN A BETTER CHANCE
OF, UH, CLOSING THE DEAL TODAY.
THANK YOU.
TODAY I MADE FOR YOU
PAN-FRIED SWEETBREADS ON TOP OF A WILTED SPINACH SALAD
WITH A STRAWBERRY-BASIL VINAIGRETTE.
I THINK THAT YOUR BALANCE OF FLAVORS HERE
IS REALLY INCREDIBLE.
(Amanda) I AGREE WITH MARC.
THIS IS REALLY SPEAKING TO MY PALATE,
JUST A PERFECT BALANCE OF VINAIGRETTE
WITH THIS RICH SWEETBREAD.
MY SWEETBREADS, THOUGH, ARE JUST A TOUCH OVERCOOKED.
SO THEY START TO GET A LITTLE CHALKY.
OKAY.
SURE.
HOW IMPORTANT IS REDEMPTION TODAY?
I'M DETERMINED TO GET TO THE DESSERT ROUND,
BECAUSE DESSERT IS WHAT I DO.
AND IF I CAN'T DO IT HERE, I JUST DON'T UNDERSTAND.
ALL RIGHT. LAST APPETIZER-- CHEF SAMMY.
HELLO. TODAY I MADE FOR YOU
A SWEETBREAD TACO
WITH A CHIPOTLE AND STRAWBERRY POPSICLE
AIOLI SAUCE.
I LIKE THAT THIS IS NOT A CONVENTIONAL DISH.
I MEAN, USING SWEETBREADS IN A TACO
IS VERY MUCH THINKING OUTSIDE THE BOX, I HAVE TO SAY.
IT'S SPICY. I LIKE THE SPICE.
I NEED A BEER, IS WHAT I NEED, 'CAUSE THAT WOULD BE
THE ONLY WAY I COULD KEEP GOING BACK INTO THIS.
'CAUSE I REALLY NEED SOMETHING TO COOL DOWN MY PALATE.
I THINK MAYBE THIS COULD HAVE BENEFITTED
FROM MAYBE A LITTLE DRIZZLE OF YOGURT
OR SOMETHING LIKE THAT TO CUT IT,
THANK YOU SO MUCH.
I COULDN'T PICK A BETTER WAY TO SPEND MY BIRTHDAY
THAN COMING BACK AGAIN, JUST TRYING TO REDEEM MYSELF
IN THE BEST WAY POSSIBLE.
THANK YOU, CHEFS.
(Anna Maria) OH, BOY, THIS IS IT, MAN.
YEAH, I THINK THAT GETTING CHOPPED
IN THE FIRST ROUND IS WHAT I'M THE MOST SCARED OF.
(Tryg) YEAH, 'CAUSE THEN THERE'S NOT REALLY MUCH REDEMPTION.
I KNOW I DON'T WANT TO GET CHOPPED ON THE FIRST ROUND.
YEAH.
BEING A CHEF FOR SO MANY YEARS.
WELL, UNFORTUNATELY, SOMEBODY'S GOTTA GO HOME.
WELL, YOU'VE GOT TO REALLY RESPECT THESE CHEFS
FOR HAVING THE CHUTZPAH TO PUT THEIR EGOS ON THE LINE AGAIN.
LET'S TALK ABOUT THIS BASKET-- SWEETBREADS FOR AN APPETIZER.
I THINK ANNA MARIA THOUGHT THEY WERE SO GOOD,
SHE GAVE US A WHOLE HECK OF A LOT OF 'EM.
AND SHE DID UNDERCOOK 'EM BY A FAIR AMOUNT.
BUT HER FLAVORS WERE-- WERE ON THE RIGHT TRACK.
BUT HER PORTION WAS, I MEAN, RIDICULOUS.
BUT THEN, OF COURSE, YOU GO TO TRYG'S DISH, WHICH WAS...
(imitates squeaking) COMPLETELY THE OPPOSITE.
IT WAS VERY STINGY.
HONESTLY, I DON'T KNOW WHICH IS WORSE--
GOING TOO SMALL OR TOO BIG.
I PERSONALLY LIKED TRYG'S SWEETBREAD DISH A LOT.
HE PUT A LOT OF EFFORT INTO THAT VINAIGRETTE.
AND HIS SWEETBREAD WAS COOKED PERFECTLY.
BUT I HAVE TO SPEAK A LITTLE BIT ABOUT MICHELLE'S DISH.
I WAS THINKING ABOUT HER BALANCE OF FLAVORS,
AND I WAS SO IMPRESSED.
BUT MY SWEETBREAD WAS UNDERCOOKED.
AND CONSISTENCY IS HUGE.
SAMMY'S DISH, CREATIVITY-WISE--
RIGHT.
BUT IT WAS DEFINITELY A LITTLE SPICY.
HE NEEDED SOMETHING TO COOL IT,
BUT DEFINITELY VERY, VERY CREATIVE AND VERY TASTY.
WELL, SOMEBODY HAS TO BE CHOPPED FIRST.
YES, WE KNOW.
MY PLATE WAS A LITTLE BIT TOO BIG,
BUT THAT SHOULDN'T CAUSE ME TO LOSE THE ROUND.
(Michelle) I HONESTLY THINK THAT TRYG'S GONNA GET CHOPPED.
I THINK HIS PORTION WAS JUST TOO SMALL.
IF YOU CAN'T TASTE IT, IT'S KIND OF POINTLESS.
♪♪♪
IN ONE CHEF'S IMMEDIATE FUTURE-- A REPEAT DEFEAT.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
CHEF ANNA MARIA, YOU HAVE BEEN CHOPPED.
(Marc) ANNA MARIA,
AS YOU KNOW, WE OBVIOUSLY FOUND THE PORTION SIZE
TO BE A LITTLE TOO BIG.
AND ALSO THE SWEETBREADS WEREN'T QUITE COOKED
ALL THE WAY THROUGH, WHICH WAS A REALLY BIG PROBLEM.
SO THESE ARE SOME OF THE REASONS WHY WE HAD TO CHOP YOU.
I TRIED.
I APPRECIATE THAT.
THANK YOU, GUYS. THANK YOU.
(Anna Maria) I'M TOTALLY SURPRISED.
I DISAGREE WITH THE DECISION.
YOU KNOW, I'D RATHER HAVE
MORE ON MY PLATE THAN LESS ON MY PLATE.
BEING CHOPPED IN THE FIRST ROUND--IT'S HURTFUL.
IT REALLY IS.
YOU AVOIDED THE WORST-CASE SCENARIO,
CHEF TRYG, CHEF MICHELLE, CHEF SAMMY.
YOU WERE NOT CHOPPED FIRST, BUT CAN YOU SURVIVE
THE CRITICAL ENTRéE ROUND?
PLEASE OPEN YOUR BASKETS.
AND THE MANDATORY INGREDIENTS ARE...
(Sammy) I'M LOOKING AT THE BIGGEST LEG OF LAMB
THAT I HAVE SEEN IN YEARS.
LIKE, ARE THEY SERIOUS?
30 MINUTE ON THE CLOCK THIS TIME,
BEGINNING NOW.
(Marc) WELL, I'VE GOTTA TELL YOU,
GETTING A WHOLE LEG OF LAMB--
IT IS.
BUT WHAT A CHALLENGE IN 30 MINUTES.
(Tryg) HERE IS
THE TYRANNOSAURUS REX LEG,
ALSO KNOWN AS LEG OF LAMB.
MY PLAN IS A PAN-SEARED,
HERB-MARINATED LAMB
WITH A ROOT BEER SCHNAPPS AND KOCHUJANG BARBECUE SAUCE.
I'M HERE TO REDEEM MYSELF, BECAUSE LAST TIME
I DON'T FEEL THAT I LIVED UP TO MY TRUE POTENTIAL.
AND I REALLY BELIEVE THAT TODAY IS MY DAY TO TAKE HOME $10,000.
(growling)
I HAVE TRYG ON FULL-BLOWN IGNORE.
I THINK HE'S FULL OF MESS.
I WANT THIS LAMB TO REALLY, REALLY STAND OUT.
I KNOW I'M GOING RARE. I DEFINITELY WANT TO GRILL IT
AND MAKE A STIR-FRY.
KOCHUJANG, RAINBOW CARROTS-- NOT A CHALLENGE FOR ME.
I USE THAT STUFF ALL THE TIME.
I WANT TO FOCUS ON THIS ROOT BEER AND THIS LAMB.
I'M THINKING THAT LAMB IS PROBABLY NOT SOMETHING
THAT MY FRIEND MICHELLE WORKS WITH EVERY DAY.
I MEAN, SHE WORKS AT A BAKERY. SO I'M PULLING FOR HER
TO MAKE IT TO THIS LAST ROUND,
'CAUSE I DEFINITELY DON'T WANT TRYG TO WIN.
(Michelle) I MIGHT OWN A PUNK ROCK BAKERY,
BUT I COME FROM CHICAGO. WE'RE A MEAT-AND-POTATOES TOWN.
SO I KNOW IMMEDIATELY THAT I'M GOING TO MAKE A STEW.
I WANT TO PUT IN THE KOCHUJANG AND THE ROOT BEER SCHNAPPS.
THIS DISH HAS TO GET ME TO THE NEXT ROUND.
I JUST NEED TO MAKE THE DESSERT. I'M HERE TO MAKE THE DESSERT.
CHEFS, YOU ARE DOWN TO 20 MINUTES.
(Ted) TRYG IS PUTTING A RUB ON A GIGANTIC CHUNK OF LAMB.
CAN THAT COOK IN THIS AMOUNT OF TIME?
(Tryg) THIS LAMB IS SO BEAUTIFUL,
BUT TO TRY TO CREATE A GREAT DISH IN 30 MINUTES
IS REALLY CHALLENGING.
I'M NOT VERY CLEAR WITH MY VISION,
SO IT'S MAKING ME BE A LITTLE BIT MORE HECTIC
THAN I NORMALLY WOULD.
(Michelle) I WANT TO MAKE MY STEW SUPER HEARTY,
SO I GRAB BEEF BROTH AND RED WINE.
I POUR THE RED WINE AND BROTH
JUST TO COVER THE VEGGIES AND THE MEAT.
I CROSS MY FINGERS THAT WHAT I END UP WITH
IS NOT JUST A BUNCH OF RAW VEGETABLES
AND HALF-COOKED LAMB IN A POT.
(Marc) THERE'S ONE INGREDIENT HERE--THE KOCHUJANG--
IT'S A KOREAN CONDIMENT.
IT'S VERY SPICY. IT'S A LITTLE EARTHY.
(Tryg) KOCHUJANG I'VE NEVER REALLY WORKED WITH,
TASTES LIKE KOREAN CHILI PASTE.
SO I TAKE THE ROOT BEER SCHNAPPS.
I'M GONNA BRING IT DOWN TO ALMOST LIKE A CARAMEL.
I'M GONNA FOLD IN SOME OF THAT KOCHUJANG
AND CREATE A NICE SAUCE.
(Sammy) I'M MAKING A SAUCE WITH THAT ROOT BEER
AND KOCHUJANG IN THERE.
I REALLY DIDN'T FEEL LIKE PEELING THOSE RAINBOW CARROTS.
THEY'RE JUST GONNA GO IN THIS SAUCE.
(Amanda) THE THING THAT REALLY BOTHERS ME
IS THAT ALL OF THE CARROTS ARE IN THERE.
ALL OF THE BEAUTIFUL RAINBOW CARROTS ARE IN THAT POT.
(Sammy) RAINBOW CARROTS ARE REAL FANCY.
PEOPLE LOVE 'EM IN THAT WHOLE FORM,
AND I DON'T WANT TO USE 'EM LIKE THAT.
IT'S JUST TOO TYPICAL. I'M TAKING A HUGE RISK
PUTTING THESE CARROTS INTO THIS BLENDER.
BUT I THINK YOU GOTTA MAKE A DECISION AND STAND BY IT.
(Tryg) SEEING THESE BEAUTIFUL RAINBOW CARROTS IS AWESOME.
I JUST WANT TO KEEP 'EM SIMPLE. I'M GONNA BLANCH THEM
AND GLAZE THEM WITH SOME BUTTER AND ORANGE JUICE.
I WANT THEM TO BE A SHINING STAR IN THIS DISH.
(Michelle) I WANT TO GRILL THE CARROTS,
BECAUSE I DON'T WANT TO JUST TOSS 'EM IN THIS STEW
AND LOSE THEIR COLOR AND BEAUTY.
CHEFS, YOU HAVE 15 MINUTES LEFT ON THE CLOCK.
(Tryg) UH-OH.
(Marc) TRYG HAS TAKEN THE LAMB OUT OF THE PAN,
AND HE'S GOT IT IN A BOWL ON THE STATION.
HE'S BARELY SEARED IT.
I DIDN'T PUT ENOUGH LIQUID IN WITH THE MARINADE,
SO THE GARLIC AND THE SHALLOTS STARTED TO BURN.
SO I START ANOTHER PAN, MORE OIL.
IT'S A LITTLE SCARY
THAT I'M NOT FEELING AS ON POINT AS I HAVE IN THE PAST.
OIL. OIL ON THE FLOOR.
CHEFS, YOU ARE DOWN TO TEN MINUTES.
(Marc) I LIKE THE WAY SAMMY DAVIS IS WORKING.
(Chris) LET'S NOT FORGET THAT SAMMY DAVIS, JR.
GOT INTO COOKING BECAUSE HE WAS ACTUALLY HOMELESS
AND STARTED WORKING AS A DISHWASHER
(Sammy) SINCE I WAS A KID,
I'VE LEARNED TO JUST LIVE WITH PAIN.
YOU DON'T STOP TO DWELL ON IT. YOU KEEP MOVING.
AND THAT'S JUST HOW IT'S GOTTA BE IN MY LIFE.
(Ted) CHEFS, YOU HAVE FIVE MINUTES LEFT ON THE CLOCK.
(Michelle) I'M REALLY WORRIED ABOUT MY STEW.
I PUT ALL MY EGGS IN ONE BASKET WITH THIS ONE,
SO THIS HAS TO COME OUT RIGHT, OR I'M GONNA BE SCREWED.
(Tryg) I'M FRUSTRATED BY THE LAMB.
IT'S NOT COOKING FAST ENOUGH.
(Marc) HE'S SLICING NOW. WHAT IS HE DOING?
OH, GOD, HE'S FRYING SLICES.
OH, WELL, THAT'S CALLED A RUSH METHOD.
NOT MY STYLE. BIG BUMMER.
(Sammy) IF THIS LAMB GETS OVERCOOKED,
MY WHOLE DISH IS FINISHED,
SO I TAKE MY LAMB OFF THE GRILL TO REST.
IF ANYTHING, IT'LL JUST BE UNDERCOOKED.
AND, CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
(Michelle) I TASTE THE STEW, AND I'M REALLY EXCITED.
THE FLAVOR'S ROCKIN'. I FEEL LIKE IT'S THE BEST THING
THAT I'VE MADE ON "CHOPPED."
(Sammy) I'M CONFIDENT WITH THIS DISH RIGHT NOW.
I HAVE SOME FREE TIME ON MY HANDS.
I'M ACTUALLY TASTING A LITTLE PIECE. I LOVE THE WAY IT TASTES.
SAMMY'S LOVING HIS LAMB.
(Marc) HE'S HAVING A LAMB LOLLIPOP.
(Tryg) I REALLY WANTED THE ENTRéE TO BE BIGGER.
BUT HOW MANY TIMES I CHANGED DIRECTIONS WITH THE LAMB
HAS LEFT ME WITH A SMALLER AMOUNT OF FINISHED PRODUCT.
(Ted) USE THESE LAST SECONDS CAREFULLY.
AND FIVE, FOUR,
THREE, TWO, ONE. TIME'S UP.
PLEASE STEP BACK.
(groans)
I'M NOT BLOWN AWAY BY WHAT I'VE DONE,
BUT I KNOW IT TASTES DELICIOUS.
TRYG MAKES ANOTHER SMALL TASTING PLATE
THAT LOOKS HORRIBLE. IT'S A HOT MESS.
(Michelle) I USUALLY DON'T BRAG ABOUT MY FOOD,
BUT THIS JUST ROCKS.
BUT THEN I WAS LIKE, OH, MY GOD,
COMPLETELY FORGOT THE SCHNAPPS.
♪♪♪
IT DOESN'T SEEM THAT ANYONE
IS EVEN READY TO CONSIDER THE POSSIBILITY
OF A SECOND LOSS.
LET'S SEE IF YOU CAN HOLD FERVENTLY TO THAT HOPE
AS THE JUDGES TASTE YOUR ENTRéES
MADE FROM LEG OF LAMB, KOCHUJANG,
RAINBOW CARROTS, ROOT BEER SCHNAPPS.
UH, WHAT I PREPARED FOR YOU TODAY
IS A KOREAN BARBECUE OF LAMB
WITH CITRUS-GLAZED CARROTS.
SO I SEE YOU'VE KEPT UP
YES.
WHY ARE YOU GIVING US TASTING-SIZE PORTIONS TODAY?
BECAUSE I WANT TO FOCUS ON THE INGREDIENTS.
I WANT TO KEEP IT CLEAN.
I DON'T KNOW IF YOU'RE COUNTING YOUR CALORIES.
I'M LIKE, IS SOMEBODY GONNA STOP THIS NONSENSE?
LIKE, THIS GUY IS SITTING HERE BLATANTLY BULL-CRAPPING
ABOUT WHAT IS IN FRONT OF Y'ALL.
WELL, I HAVE TO SAY THAT YOU DID A GREAT JOB
DEVELOPING SOME OF THE FLAVORS HERE.
THE ORANGE BUTTER IS THIS THING THAT I'M LOVING ABOUT THIS DISH.
TO ME IT'S REFRESHING. I'M REALLY ENJOYING THAT.
MY BIGGEST DISAPPOINTMENT HERE IS THE LAMB.
I LIKE THE FLAVOR THAT YOU PUT ON IT,
BUT THIS IS TOO WELL DONE FOR ME.
THE LAMB IS JUST REALLY, REALLY CHEWY.
IT JUST IS. I MEAN, THERE'S NO GETTING AROUND IT.
THANK YOU ALL.
I MADE FOR YOU
A KOCHUJANG AND LAMB STEW
WITH GRILLED CARROTS.
I'LL BE COMPLETELY HONEST
AND SAY THAT I FORGOT THE SCHNAPPS IN IT.
NO.
NO.
WELL, I HAVE TO SAY, THE STEW TASTES DELICIOUS.
I MEAN, THAT YOU COOKED OUT THE RED WINE THAT QUICKLY
AND YOU GET THAT NICE SORT OF STEW FLAVOR--
THANK YOU.
I'M GONNA BREAK YOUR HEART. MY CARROT'S COMPLETELY RAW.
COMPLETELY.
AND THEN YOU DIDN'T USE THE SCHNAPPS,
YEAH.
BUT OVERALL, VERY SUCCESSFUL FLAVORS HERE GOING ON.
THANK YOU.
FINAL ENTRéE-- CHEF SAMMY.
I MADE GRILLED HONEY-BASIL LAMB
WITH A KOCHUJANG AND ROOT BEER SAUCE.
SO I THINK YOU DID AN AMAZING JOB WITH THIS SAUCE.
I CAN'T BELIEVE THAT IT TASTES THIS GOOD.
IT'S DELICIOUS. THE SAUCE IS GREAT.
WHERE ARE THOSE RAINBOW CARROTS?
OH, THEY'RE IN THE SAUCE.
IN THAT SAUCE I AM TASTING ROOT BEER,
AND I'M TASTING MUSTARD.
HOW AM I TO KNOW THERE'S RAINBOW CARROTS IN THAT SAUCE?
I KNEW I DIDN'T WANT TO JUST PUT 'EM ON THE PLATE
AS WHOLE RAINBOW CARROTS.
I WANTED TO JUST STEP OUTSIDE THE BOX.
THE BIGGER ISSUE FOR ME HERE IS THE LAMB.
I HAD TWO OR THREE PIECES THAT WERE MEDIUM-RARE,
DELICIOUS, BUT I HAVE TWO PIECES THAT ARE BASICALLY RAW.
ABOUT HOW MUCH TIME WAS LEFT WHEN YOU FINISHED,
YEAH, YEAH, YEAH.
AND THEN YOU TOOK A PIECE OF LAMB WITH YOUR TONGS,
AND YOU STARTED EATING IT, AND YOU LIKED IT.
BUT I MEAN, IT'S NOT ONLY ALMOST RAW,
BUT IT HAS A BIG PIECE OF SILVERSKIN THROUGH THE MIDDLE.
WHY WOULD YOU PUT THIS ON MY PLATE WHEN YOU HAD TIME?
I MEAN, WHEN I SLICED-- WHEN I SAW IT, UM,
RARE LAMB IS GOOD.
THIS IS NOT RARE. THAT'S WHAT I'M TELLING YOU.
I'M SO SORRY ABOUT THE LAMB, MAN.
I HATE TO SAY IT,
BUT ONE OF YOU WILL BE DENIED THAT SWEET SECOND RUN
AT THE DESSERT ROUND.
THANK YOU, CHEFS.
I DON'T FEEL SAFE AT ALL.
THANK YOU.
YEAH, BUT NO OFFENSE, CARROTS IN THE SAUCE?
THOSE THINGS ARE BEAUTIFUL. KINDA GOT LOST IN THERE.
I UNDERSTAND THE VISION,
BUT THOSE THINGS ARE SO PRETTY.
(smacks lips)
GREAT ROUND. IT'S MAKING IT VERY DIFFICULT FOR US.
BUT EACH CHEF MADE SORT OF ONE BIG ERROR.
LET ME TELL YOU,
THE DEBACLE ON THE LAMB THAT TRYG DID WITH THE COOKING
YEAH.
ENDED UP MAKING BASICALLY LAMB JERKY, AS FAR AS I COULD TELL.
BUT I DON'T KNOW WHAT WAS WORSE, LAMB JERKY FROM TRYG
YEAH.
THAT IS HUGE.
I JUST WANT TO SAY
I REALLY ENJOYED MICHELLE'S STEW.
YOU KNOW, SHE PUT SOME FLAVORS IN THERE THAT I APPRECIATED.
I DIDN'T HAVE AN UNDERCOOKED CARROT,
BUT MY CARROTS HAD THIS VERY, UM,
SCORCHED TASTE FROM THE GRILL.
AT LEAST THE OMISSION OF THE ROOT BEER SCHNAPPS
WAS AN HONEST OVERSIGHT.
WHAT GOT ME A LITTLE BIT HEATED AT THE END THERE WITH SAMMY
WAS HE SAT THERE WITH TONGS JUST EATING LAMB
WITH A MINUTE TO GO, AND I HAD TWO PIECE OF LAMB
THAT WERE BASICALLY RAW
AND HAD BIG, GIANT PIECES OF SINEW RUNNING THROUGH THEM.
THAT TO ME IS ALMOST MORE UNACCEPTABLE
THAN MAKING, YOU KNOW, AN HONEST OVERSIGHT
BUT I HAVE TO SAY THAT SAMMY'S SAUCE
I THOUGHT WAS EXCEPTIONAL. IT WENT REALLY WELL
WITH THAT LAMB--THE LAMB THAT WAS COOKED CORRECTLY.
SO IS A DECISION FORTHCOMING?
IT IS.
VERY PAINFULLY, YES.
(Michelle) TO GET CHOPPED RIGHT NOW WOULD BE
PROBABLY THE MOST HORRIBLE THING THAT COULD HAPPEN.
FOR ME TO EVEN HAVE A CHANCE AT REDEMPTION,
I HAVE TO GET TO ROUND THREE.
(Tryg) THE PORTION SIZE WAS SMALLER,
BUT THERE'S NO REASON TO JUST BE SENT HOME SPECIFICALLY FOR THAT.
(Sammy) I REALLY THINK THAT I DROPPED THE BALL
WITH THE ENTRéE.
IT AIN'T LOOKING GOOD FOR ME RIGHT NOW.
♪♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
CHEF MICHELLE, YOU HAVE BEEN CHOPPED.
CHEF MICHELLE, THERE'S NO ONE THAT WANTED YOU TO MOVE ON
TO THE DESSERT ROUND MORE THAN ME.
BUT YOUR CARROTS WERE RAW, OVER-CHARRED, AND BITTER.
AND YOU DIDN'T USE THE ROOT BEER SCHNAPPS AT ALL.
THIS IS A REDEMPTION SHOW. THE STAKES ARE HIGHER THAN EVER.
AND YOU JUST SIMPLY CAN'T MOVE ON
IF YOU OMIT A MYSTERY BASKET INGREDIENT.
I UNDERSTAND. I WOULD HAVE DONE THE SAME THING.
THANKS, GUYS.
MICHELLE, SEE YOU, GIRL.
(Michelle) I JUST CAN'T BELIEVE IT.
TO NOT BE ABLE TO HAVE THE OPPORTUNITY
TO MAKE DESSERT AGAIN REALLY STINKS.
I DIDN'T GET THE CHANCE TO REDEEM MYSELF.
ARE YOU GUYS PUMPED FOR THIS?
FOCUSED.
SAMMY, I GET THE IMPRESSION YOU WOULD RATHER HAVE FACED OFF
AGAINST MICHELLE THAN TRYG.
EVEN THOUGH SHE'S AN ACCOMPLISHED PASTRY CHEF?
'CAUSE IN THE END, IF YOU DO GET CHOPPED,
I DON'T WANT TO GET CHOPPED TO THIS GUY RIGHT HERE.
(both) THANK YOU.
ALL RIGHT, YOU DON'T WANT TO LOSE TO ME?
THEN YOU BETTER BRING YOUR "A."
I HAVE EVERYTHING TO WIN RIGHT NOW, NOTHING TO LOSE.
I COULD HAVE LOST RIGHT THERE. I HAVE NOTHING TO LOSE. NOTHING.
♪♪♪
CHEF SAMMY, CHEF TRYG,
THIS IS YOUR GLORIOUS RETURN TO THE DESSERT ROUND.
GO AHEAD, MY FRIEND. WHAT DO YOU SAY?
50/50 CHANCE.
I WOULD SAY 75/25.
PLEASE OPEN YOUR BASKETS.
AND WE HAVE...
YOU GIVE THIS TO AN ITALIAN,
THEY'RE LIKE, "WHOO-HOO, DINNER AT MY HOUSE."
I JUST DON'T KNOW HOW TO DO DESSERT WITH THESE INGREDIENTS.
YOU'LL HAVE 30 MINUTES THIS ROUND, BEGINNING NOW.
(Tryg) I LOOK AT THIS BASKET, AND THE ONLY THING
I KNOW FOR CERTAIN IS THAT I'M GONNA MAKE BASIL ICE CREAM.
I WANT TO GET THE EGGS, SUGAR, AND CREAM TOGETHER
TO START MAKING MY ANGLAISE.
I'M BLANCHING THE BASIL, BECAUSE I'M GONNA PURéE THAT
WITH A LITTLE BIT OF MILK TO ADD THAT TO MY ICE CREAM BASE.
I KNOW THAT I HAVE A LEVEL OF REFINEMENT
THAT SAMMY DOESN'T,
AND I KNOW THAT MY PLATE PRESENTATION IS--
(Ted) WE'RE SEEING SOMETHING
WE RARELY SEE IN ANY ROUND, WHICH IS TWO PEOPLE
IT'S HEATED.
(Sammy) RIGHT OFF THE BAT I'M THINKING
LET'S GO GRAB THE FRUIT.
I JUST GRAB EVERYTHING,
'CAUSE I DIDN'T WANT HIM GRABBING NOTHING.
I WANT ALL THE FRUITS TO MYSELF.
I WANT STUFF THAT'S GONNA COMPLEMENT THESE TOMATOES,
AND SO I'M THINKING FRUIT SALAD.
JUST LAST WEEK SOMEONE SAID TO ME,
"KNOWLEDGE IS KNOWING THAT TOMATO'S A FRUIT.
WISDOM IS NOT PUTTING IT INTO A FRUIT SALAD."
BUT I FELT CONFIDENT ABOUT IT.
CHEFS, YOU HAVE 15 MINUTES LEFT ON THE CLOCK.
(Tryg) I HAD THIS REALLY NICE ANGLAISE.
I ADD MY NICE BASIL PURéE.
I'M REALLY EXCITED ABOUT THE FLAVOR THAT I HAVE
WHEN I PUT THE ICE CREAM INTO THE MACHINE.
(Amanda) IT'S REALLY QUIET IN HERE.
MOST DESSERT ROUNDS HAVE A LOT OF ENERGY, A LOT OF NOISE.
(Marc) YES.
YOU CAN HEAR A PIN DROP IN THIS ROOM.
I MEAN, OBVIOUSLY, REDEMPTION, $10,000,
THIS RIVALRY-- IT'S ALL DRIVING THEM
TO THIS VERY TENSE DESSERT ROUND.
(Sammy) I NEED TO GET THIS PASTA GOING TO A SHEET TRAY,
GET IT SEASONED,
AND GET IT INTO THE OVEN VERY QUICKLY.
I'M THINKING,
IF YOU GIVE ME SPAGHETTI, I'LL MAKE SPAGHETTI.
I JULIENNE SOME OF THE FRESH PASTA SHEETS
AND DEEP-FRY IT TO MAKE, LIKE, A SPAGHETTI.
WE ARE AT THE 10-MINUTE MARK.
I WANT TO GO OUT OF THE BOX WITH THIS DESSERT.
I'M THINKING I WANT TO MELT SOME ORANGE LIQUEUR DOWN
WITH SOME WHITE CHOCOLATE
AND TRY TO MAKE A LITTLE ALCOHOLIC SHOT.
(Tryg) I START MAKING MY TOMATO SAUCE.
I USE THAT TERM VERY LOOSELY.
I DICE THE TOMATOES
AND ADD A LITTLE BIT OF WHITE CHOCOLATE,
GIVE IT MORE SWEETNESS.
(Sammy) WITH THIS PASTA, I'M THINKING,
CHIPS ALL THE WAY, GARNISH.
SO I'M THINKING STRIPS IS THE EASY WAY TO GO.
GUYS, I THINK THE ICE CREAM MACHINE IS SEIZING UP.
(Amanda) OH, MY GOD, OH, MY GOD, OH, MY GOD.
THAT IS NOT HOW THAT'S SUPPOSED TO SOUND.
(Tryg) I HEAR THIS, LIKE, CRANKLING, MECHANICAL SOUND,
AND I'M LIKE, WHAT THE HECK IS THAT?
AND I REALIZE THAT MY ICE CREAM MACHINE
HAS OVERSPUN THE ICE CREAM.
I SEE THIS CRUMBLY PILE
(bleep).
BUT I HAVE NO TIME LEFT TO CHANGE WHAT I'M GONNA DO.
AND, CHEFS, WE ARE AT THE 5-MINUTE MARK.
(Sammy) I'M LOOKING OVER AT THE ICE CREAM MACHINE,
AND I'M LIKE, THAT LOOKS HORRIBLE.
UGH. WHAT THE HELL IS THAT?
I'M LIKE, THERE'S NO WAY HE'S SERVING THAT.
ALL RIGHT, CHEFS, WE ARE AT THE TWO-MINUTE WARNING.
(Tryg) I'M GONNA DO MY LITTLE SPAGHETTI ON THE BOTTOM
AND A CUP OF MY TOMATO SAUCE
AND PUT THE BASIL ICE CREAM ON THE SIDE.
WE ARE DOWN TO 30 SECONDS, CHEFS.
(Sammy) I'M THINKING THAT THIS DESSERT
IS MY STRONGEST DISH RIGHT NOW.
I THINK IT EMBRACES
WHAT A LIGHT, GREAT DESSERT SHOULD BE.
BETTER USE THESE LAST SECONDS WISELY, CHEFS.
AND FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Tryg) I LOOK AT MY PLATE.
I DON'T THINK IT'S INDICATIVE OF WHAT I'M CAPABLE OF.
I'M SUPER, SUPER FRUSTRATED.
(Sammy) I'M COMFORTABLE.
I THINK THIS DESSERT IS GOOD.
I LOOK AT TRYG'S DESSERT.
HE ACTUALLY USED THAT DOGGONE ICE CREAM.
HE IS SO GONNA LOSE.
♪♪♪
CHEF TRYG, CHEF SAMMY,
YOU ARE SO CLOSE TO WINNING OR LOSING AGAIN.
FOR THE FINAL ROUND, DESSERT, YOU HAD TO COMBINE
FRESH PASTA SHEETS, PLUM TOMATOES,
BASIL, AND WHITE CHOCOLATE.
WHAT I'VE GOT RIGHT NOW
IS A WHITE CHOCOLATE AND BASIL FRUIT SALAD
WITH AN ORANGE LIQUEUR CREAMSICLE SHOT.
(Chris) I'M NOT A BIG FRUIT SALAD GUY.
THANK YOU, SIR.
ALL THE FLAVORS FROM THE MYSTERY BASKET COME THROUGH.
WHAT YOU DID WITH THE PASTA I THINK IS WONDERFUL.
BUT THIS SIDE SHOT--
I DON'T LIKE THIS AT ALL.
I'M TASTING MORE ORANGE LIQUEUR THAN ANYTHING.
IT'S A LITTLE TOO STRONG,
AND I DON'T REALLY THINK THAT IT TIES TOGETHER WITH THE DISH.
IS THIS YOUR REDEMPTION DESSERT?
IT SURE IS. I TRIED TO REDEEM MYSELF HERE TODAY,
AS I'VE DONE MY WHOLE LIFE.
SO COMING HERE TODAY AND DOING THIS--I FEEL GOOD.
(Ted) CHEF SAMMY, THANK YOU.
WHAT I'VE PREPARED FOR YOU GUYS TODAY
IS SWEET SPAGHETTI WITH TOMATO SAUCE.
THE TOMATO SAUCE-- IT'S GOT WHITE CHOCOLATE, MINT,
AND THEN BASIL ICE CREAM.
(Marc) DID--DID YOU LIKE THIS GREEN SLUSH--
I MEAN, I THOUGHT THE FLAVOR WAS GOOD.
IT MAY HAVE BEEN A TOUCH SWEET, UM,
BUT THE BASIL DEFINITELY COMES THROUGH.
IT'S KIND OF LIKE BUTTER.
I MEAN, IT'S TOTALLY OVERSPUN.
AND WE HEARD THE MACHINE SORT OF ALMOST SEIZE UP, I THINK.
YEAH. IT FROZE A LOT QUICKER
THAN THAN I WAS THINKING IT WAS GOING TO.
I HAVE TWO BITS OF GOOD NEWS AND TWO BITS OF BAD NEWS.
YOU BOTH WENT THE SAME APPROACH WITH THE PASTA.
ACTUALLY, I THINK YOU WERE MORE SUCCESSFUL, JUST TO BE STRAIGHT.
I LIKED YOURS, BUT YOURS WAS VERY, VERY GOOD, SUPER CRISPY.
YOU FRIED IT. SOMETIMES THAT IS THE RIGHT ANSWER.
ALSO YOUR TOMATO- WHITE CHOCOLATE MIXTURE
WAS VERY GOOD, AND IT WAS EVEN BETTER
WHEN EATEN WITH THE PASTA, SO VERY, VERY GOOD.
HOWEVER, I THINK YOUR PRESENTATION
WAS REALLY KIND OF LACKING, AND THIS IS, LIKE...
I MEAN, WHAT DO YOU THINK? HOW DO YOU FEEL RIGHT NOW?
I MEAN, I FEEL GOOD. I TRIED TO COOK
THE THREE BEST COURSES THAT I COULD, YOU KNOW?
FROM A REDEMPTION STANDPOINT, HAVE I REDEEMED MYSELF?
(Ted) OKAY, CHEFS.
NOW YOU WAIT WHILE THE JUDGES DECIDE
WHICH RUNNER-UP HAS EARNED THE BIG UPGRADE
TO "CHOPPED" CHAMPION.
WIND-- WIND OUT OF THE SAILS.
THAT'S IT.
STICK A FORK IN IT.
YEP. I THINK YOU PLAYED IT A LITTLE SAFER
WITH THE FRUIT SALAD.
SO $10,000, REDEMPTION,
A LOT OF PRIDE ON THE LINE HERE.
SAMMY'S DESSERT--I THINK IT WAS A GOOD FRUIT SALAD.
(Chris) I THOUGHT IT WAS SO FRESH, SO LIGHT.
I REALLY, REALLY ENJOYED IT.
WHAT I DIDN'T ENJOY WAS THE SIDE SHOT.
TRYG--ON THE DESSERT ROUND, I THINK HE FELL APART.
HE WAS LIKE A DOG CHASING HIS TAIL.
THE BASIL ICY WAS REALLY A BASIL BUTTER.
FOR SOME REASON, THIS TASTED MORE LIKE SOAP.
BUT I REALLY LIKE THE WAY
TRYG EXECUTED THE PASTA SHEETS ON HIS DESSERT.
HE FRIED THEM, AND THE TEXTURE WAS FAR SUPERIOR TO SAMMY'S.
I THINK WHAT WE REALLY NEED TO DISSECT
IS THE FIRST TWO ROUNDS, BECAUSE THEY WERE FAIRLY CLOSE.
I THINK THAT TRYG'S SWEETBREAD WAS THE BEST SWEETBREAD WE GOT
IN THAT ENTIRE ROUND.
IT WAS TOO SMALL OF A PORTION, BUT IT WAS DELICIOUS.
WELL, I THINK SAMMY'S APPETIZER--THAT TACO--
ONE--CREATIVITY. ENJOYED THE SAUCE VERY MUCH.
(Amanda) I AGREE, BUT IT WAS WAY TOO SPICY.
AND THEN THE MAIN COURSES,
TRYG DID OVERCOOK HIS LAMB.
UNDERCOOKED IT, RIGHT.
BUT SAMMY DID HAVE AN AMAZING SAUCE
I WAS REALLY UPSET
BY SAMMY'S USE OF THE RAINBOW CARROT,
NOT SHOWING IT ON THE PLATE.
I PREFERRED TRYG'S ENTRéE OVER SAMMY'S.
I LOVED THE FLAVORS THAT HE MADE WITH THE ORANGE BUTTER
AND THE CARROTS. HE REALLY MADE A BEAUTIFUL VEGETABLE THERE.
BUT TRYG'S LAMB WAS REALLY OVERCOOKED.
(Ted) OKAY, WE'VE GOT TO DO THIS.
DO YOU KNOW WHICH CHEF'S DISH BELONGS ON THE CHOPPING BLOCK?
I THINK WE KNOW WHO REDEEMED THEMSELVES TODAY.
LET'S BREAK THE NEWS.
(Tryg) MY EMOTIONAL STATE AT THIS POINT
IS VERY, LIKE, IN FLUX.
I WAS FEELING A LOT MORE COMFORTABLE
GOING INTO THAT ROUND THAN I DID COMING OUT OF IT.
I DID ALL THREE ROUNDS, AND I FREAKED IT.
AT THE END OF THE DAY, TO BE ABLE TO LOOK TRYG IN THE EYE
AND SAY, "YOU LOST TO SOMEBODY WHO YOU SAID
YOU WAS GONNA WHIP UP ON"-- THAT'S THE REAL REDEMPTION.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
BUMMER.
CHEF TRYG, YOU'VE BEEN CHOPPED.
JUDGES.
TRYG, THIS WAS A HELL OF A COMPETITION HERE TODAY.
YOUR APPETIZER WAS A LITTLE TOO SMALL.
AND I WANTED TO SEE A LITTLE MORE DATE ON THE PLATE.
IN THE ENTRéE,
THE LAMB JUST DIDN'T CUT IT.
AND OBVIOUSLY, IT DIDN'T HAPPEN FOR YOU
IN THE DESSERT ROUND.
ALL OF THAT ADDS UP TO US ONCE AGAIN HAVING TO CHOP YOU.
AGAIN, UGH, DANG IT.
THANK YOU ALL VERY MUCH. THANK YOU.
(Tryg) IT'S A BUMMER.
BUT YOU KNOW WHAT? TODAY WAS ABOUT HAVING FUN
AND KEEPING MY HEAD UP.
AND YOU KNOW WHAT? I CAME OUT, THREW IT DOWN.
IT WASN'T ENOUGH.
I DIDN'T REDEEM MYSELF.
SO I'M GONNA NEED TO BE ON THE RE-REDEMPTION SHOW.
AND THAT MEANS, CHEF SAMMY DAVIS, JR.,
THAT YOU HAVE REDEEMED YOUR PREVIOUS LOSS
AND FINALLY BECOME THE "CHOPPED" CHAMPION.
(sighs) YES.
YES.
YES. THIS IS HUGE TO ME.
THIS IS A LOT SWEETER, HAVING LOST THE FIRST TIME
AND THEN BEING ABLE TO COME BACK.
I'M NOT SURE THE FIRST VICTORY WOULD HAVE BEEN AS SWEET,
BECAUSE I STAYED IN MY COMFORT ZONE.
BUT STEPPING OUT OF YOUR COMFORT ZONE
AND ACTUALLY WINNING IS A LOT SWEETER.
I JUST WANT TO SAY ONE OTHER THING--HAPPY BIRTHDAY.
(laughter)
I TOTALLY FORGOT ABOUT IT.
(laughing)
♪♪♪