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(laughing)
ONLY ONE CHANCE TO WIN.
COMING OUT! BAM, BAM, BAM, BAM, BAM, BAM.
THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL
OW.
BEFORE TIME RUNS OUT.
(cheering)
OUR DISTINGUISHED PANEL OF CHEFS
KIND OF LOOKS LIKE A SHOELACE.
AND ONE BY ONE,
THEY MUST FACE THE DREADED...
AH.
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 ZOE FEIGENBAUM.
(Zoe) I'M THE CHEF AND OWNER OF ZOE NEW AMERICAN RESTAURANT
THAT I JUST OPENED A FEW MONTHS AGO
ON THE LOWER EAST SIDE IN NEW YORK CITY.
I NEED A PEG FOR THE CHICKEN ON THE PASS, PLEASE.
(Zoe) OWNING A RESTAURANT
IS THE SCARIEST THING YOU COULD EVER DO,
BECAUSE THE FAIL RATE FOR NEW YORK RESTAURANTS
IS ABOUT 90%.
THERE ISN'T MUCH ROOM FOR MEDIOCRITY,
SO MY DEDICATION TO PERFECTIONISM
DRIVES ME EVERY DAY TO CRITICIZE MYSELF AND TO IMPROVE.
I THINK I'M ON MY WAY TO BECOMING A GREAT CHEF,
AND I'M HERE TO WIN.
NEXT, CHEF ANDREW SCURLOCK.
(Andrew) I'M THE CHEF AT ST. JAMES CHEESE COMPANY
IN NEW ORLEANS, LOUISIANA.
SPARKENHOE RED LEICESTER.
I'VE WORKED IN A LOT OF DIFFERENT KINDS OF RESTAURANT--
EVERYTHING FROM DOWN-HOME COOKING TO FINE NEW YORK DINING,
BUT I WAS READY TO GET AWAY FROM WORKING ON THE LINE,
BECAUSE I WANTED TO SEE OTHER ASPECTS
OF THE FOOD SERVICE INDUSTRY.
I HOPE TO PROVE THAT I CAN STILL COOK.
MY SKILLS MAY BE A LITTLE RUSTY,
BUT DON'T UNDERESTIMATE THIS CHEESE MAN.
I'VE GOT TRICKS UP MY SLEEVE THAT YOU WOULDN'T BELIEVE.
THEN THERE'S CHEF MIHOKO OBUNAI.
I'M CHEF MIHOKO OBUNAI.
I'M A FREELANCE CHEF IN ATLANTA, GEORGIA.
I STARTED COOKING IN FRENCH RESTAURANTS ABOUT TEN YEARS,
BUT RIGHT NOW, I CARE ABOUT ORGANIC, HEALTHY FOOD STYLE
WITH ASIAN INFLUENCE.
LAST YEAR WAS THE TOUGHEST YEAR OF MY LIFE.
I USED TO OWN A RESTAURANT, BUT NOW IT'S CLOSED,
AND I SEPARATED WITH MY HUSBAND.
I WANT "CHOPPED" TO BE A NEW BEGINNING.
I'M GONNA WIN THIS "CHOPPED." GANBARU.
FINALLY, CHEF CHUCK SUBRA.
MY NAME IS CHUCK SUBRA.
I'M THE EXECUTIVE CHEF AT THE J.W. MARRIOTT IN NEW ORLEANS.
YOU GOT SALT AND PEPPER IN THERE?
(Chuck) MY STYLE OF FOOD IS TAKING THE FOOD
FROM SOUTH LOUISIANA THAT YOU'D FIND IN A HOME KITCHEN
AND BRINGING IT TO THE FINE-DINING TABLE.
YOU KNOW, IF YOU WANT TO BE AN EXECUTIVE CHEF,
YOU NEED TO WORK SIX, SEVEN DAYS A WEEK.
WHEN I'M NOT WORKING, I LOVE TO SPEND TIME WITH MY WIFE LESLIE,
MY TWO SONS SMITH AND ALEX.
YOU KNOW, LITTLE BOYS DEFINITELY NEED THEIR DADDIES.
WATCH THE BALL. ALL RIGHT!
(Chuck) I DON'T THINK THERE'S ANYTHING
THAT CAN HOLD ME BACK FROM WINNING.
IT'S GO FOR IT, HAVE FUN, AND DO IT.
(Ted) WELCOME, CHEFS.
THERE ARE THREE ROUNDS...
EACH COURSE HAS ITS OWN BASKET OF MYSTERY INGREDIENTS.
YOU MUST USE EVERY INGREDIENT IN SOME WAY.
ALSO AVAILABLE TO YOU-- OUR PANTRY AND FRIDGE.
THE JUDGING CRITERIA...
IF YOUR DISH DOESN'T CUT IT, YOU WILL BE CHOPPED.
CHEFS, PLEASE OPEN YOUR BASKETS.
AND WE ARE LOOKING AT...
(Zoe) NOT ONLY ARE THERE SUGARED MARSHMALLOW CANDIES,
BUT THEY ARE NEON PINK.
YOU HAVE ONLY 20 MINUTES FOR THE APPETIZER ROUND,
AND THE CLOCK STARTS NOW.
(Chuck) I DON'T THINK THERE'S ANYTHING
THAT I DON'T LOVE ABOUT BEING SOUTHERN.
IT'S LAISSEZ LES BON TEMPS ROULER--
"LET THE GOOD TIMES ROLL." LIFE IS TOO SHORT NOT TO HAVE FUN.
THERE WE GO.
WE DO CRAWFISH SUCCOTASH BACK HOME,
SO LET'S USE THE CONCH AS SUCCOTASH.
SUCCOTASH IS BASICALLY JUST A QUICK SAUTéED VEGETABLE DISH.
SOMETIMES IT HAS MEAT, SOMETIMES IT DOESN'T.
WALKING INTO THE KITCHEN TODAY AND SEEING ANDREW, IT'S FUN.
I KNOW HIM FROM NEW ORLEANS, AND WE BUY CHEESES
FROM THE CHEESE COMPANY WHERE HE IS THE CHEF.
IT'S COMFORTING TO SEE A NICE FAMILIAR FACE.
ALL RIGHTY.
(Andrew) BEING IN THE "CHOPPED" KITCHEN TODAY--
IT'S NERVE-RACKING.
CHUCK IS ONE OF THE BEST CHEFS FROM NEW ORLEANS.
HE'S PROBABLY MY BIGGEST COMPETITION HERE.
I'M MAKING SAUTéED CONCH WITH ITALIAN SAUSAGE
AND MASHED PEAS.
I IMMEDIATELY START DE-SHELLING THE PEAS,
BECAUSE I NEED TO GET MY MOST TIME-CONSUMING THINGS
OUT OF THE WAY FIRST.
THEN I HAVE TO START SAUTéING MY SAUSAGE.
I'M A LITTLE PANICKED, BUT MY MAIN GOAL
IS JUST TO GET THE DISH DONE.
(Mihoko) IT'S VERY STRESSFUL HAVING A RESTAURANT,
BUT, UH, I MISS IT.
I LOST SO MANY THINGS IN MY LIFE,
SO I HAVE TO GET THIS. I'M HERE TO WIN.
I THINK ABOUT WARM RICE NOODLE SALAD
WITH FRIED CONCH AND FINISHED WITH HORSERADISH SAUCE
WITH TAHINI VINAIGRETTE.
I WILL KEEP IT MY STYLE. IT HAS TO BE ASIAN FLAVOR.
(Zoe) I'VE LEARNED THAT IT'S IMPORTANT TO ASK MYSELF
WHAT I REALLY WANT OUT OF MY LIFE AND TO PURSUE IT.
IT'S A DREAM TO BE AN OWNER OF A RESTAURANT.
I KNOW IT'S INSANE HAVING A RESTAURANT IN A RECESSION,
BUT IGNORING YOUR DREAMS IS RISKY AS WELL,
SO YOU PICK YOUR POISON.
OKEYDOKEY-DOKEY-DOKEY-DOKEY.
CONCH, IT'S A CEPHALOPOD. IT'S LIKE A CLAM.
WITH HORSERADISH, IT'S LIKE A CHOWDER.
(Zoe) OKAY.
OWNING A RESTAURANT, I'VE HAD TO SACRIFICE A LOT.
MY GIRLFRIEND HATES ME RIGHT NOW, MY FRIENDS NEVER SEE ME,
AND MY BANK ACCOUNT BALANCE IS A HOLE IN THE GROUND,
SO WINNING "CHOPPED" TODAY WOULD BE VALIDATION
OF EVERYTHING I'VE WORKED FOR.
AND OUR JUDGES ARE
AWARD-WINNING CHEF AND FINE-DINING SPECIALIST...
EXECUTIVE CHEF AT BUTTER AND THE DARBY...
AND CHEF/OWNER OF THE ACCLAIMED LANDMARC RESTAURANTS...
SO, JUDGES, SUGARED MARSHMALLOW CANDIES AND CONCH.
THE CONCH, OF COURSE, THEY'RE TOUGH.
YEAH, IT DOESN'T HAVE A LOT OF FLAVOR,
SO WAIT, IT DOESN'T HAVE ANY FLAVOR
AND THE TEXTURE'S REALLY ROUGH AND RUBBERY.
WHY DO WE EAT THIS STUFF?
(Marc laughs)
(Chuck) NOBODY WANTS TO EAT TOUGH, CHEWY CONCH,
SO I NEED ACID TO MAKE IT TENDER,
AND THEN GRILL IT A LITTLE BIT,
GET A LITTLE BIT OF SMOKE FLAVOR TO IT.
I NEED THIS WIN TODAY FOR MY TWO BOYS.
I'D TAKE THE MONEY, I'D PUT IT INTO A COLLEGE FUND,
BUT ALSO JUST TO SHOW 'EM THAT YOU CAN BE A WINNER.
JUST GO GET IT.
ALL RIGHT, CHEFS,
YOU'RE NOW DOWN TO TEN MINUTES.
(Mihoko) TIME IS TICKING DOWN, SO I'M GOING TO MAKE
THE TAHINI-HORSERADISH VINAIGRETTE.
HORSERADISH IS LIKE A WESTERN VERSION OF WASABI,
BUT THE JAR I'M NOT CRAZY ABOUT USING.
IT TASTES PROCESSED, AND IT'S NOT SPICY
AS FRESH HORSERADISH.
(Zoe) PREPARED HORSERADISH IS A SOFT BALL,
'CAUSE IT'S GOT ACID AND IT'S GOT SPICE.
THERE'S NOTHING TO DISLIKE ABOUT THAT.
I GO FOR SOME VERY CLASSIC HERBS--
THYME AND TARRAGON
TO GIVE THE CHOWDER A LITTLE BIT OF FLAVOR.
(Andrew) THE SUGARED MARSHMALLOW CANDY
IS JAW-ACHINGLY SWEET,
SO I'M GONNA MAKE DRESSING FOR SALAD.
THE BITTERNESS OF THE RADICCHIO WILL OFFSET THE SWEETNESS
IN THE SUGARED MARSHMALLOW TREAT.
I JUST HOPE THAT THIS WORKS.
THIS PINK MARSHMALLOW IS NOT GONNA CHOP ME,
SO I'M GONNA MELT IT IN THE CONCH, KIND OF MAKE A SAUCE
AND CUT IT WITH SOY SAUCE AND MIRIN.
I TASTE IT. IT IS SWEET, SO I NEED SOURNESS.
SO I PUT IT IN A LITTLE BIT OF FISH SAUCE.
I HAVE A LITTLE UMAMI, AND THAT'S NOT BAD.
ALL RIGHT, CHEFS, ONLY FIVE MINUTES LEFT ON THE CLOCK.
(Zoe) HERE I AM. I'VE GOT MY CONCH POACHING
IN THIS HORSERADISH CREAM SAUCE,
AND I HAVE TO FIGURE OUT WHAT TO DO WITH THESE CANDIES.
THEY'RE NOT AN APPETIZING COLOR.
I CAN THROW THEM IN WITH THE CHOWDER,
BUT THE VOICE IN MY HEAD KEEPS TELLING ME...
(whispering) DON'T DO IT.
(normal voice) THAT'S THE WORST IDEA EVER.
♪♪
I'M NOT GONNA LET A LITTLE PINK MARSHMALLOW THING
STAND BETWEEN ME AND $10,000,
SO I JUST GO, "(bleep) IT, I GOT TO COOK SOMETHING."
SO I THROW THEM INTO A POT WITH SOME BOILING WATER
AND LET THEM MELT DOWN, AND THEN I THROW BACON IN THERE.
I'M INTENT ON CANDYING MY BACON.
BEHIND THE LINE.
(Mihoko) I COOK PEAS IN THE DASHI BROTH
BECAUSE IT IS A LITTLE TOUGH.
I LIKE TO EAT WHOLE THING,
BECAUSE I DON'T WANT TO WASTE IT.
(Chuck) THESE PEAS ARE VERY GOOD, FRESH PEAS,
AAH.
LET'S GO FOR IT.
THERE'S LESS THAN FOUR MINUTES ON THE CLOCK,
AND I HAVEN'T USED THE MARSHMALLOWS YET.
(Marc) CHUCK'S DEFINITELY SAVING THE BEST FOR LAST.
HE'S FINALLY TOUCHING HIS MARSHMALLOW TREATS.
(Chuck) I'M GONNA JUST THROW 'EM IN WITH THE CONCH.
I WANT THE MARSHMALLOWS TO BALANCE OUT
THE ACID IN THE CONCH.
ALL RIGHTY.
GOING HOME IN THE FIRST ROUND WOULD BE EMBARRASSING...
RIGHT BEHIND DOWN THE LINE.
(Andrew) ESPECIALLY WITH THE GOALS I'VE SET FOR MYSELF
TO WIN AND PROVE TO MYSELF THAT I STILL HAVE CHOPS.
DOWN THE LINE.
(Andrew) IT WOULD CERTAINLY NOT BE THE EGO BOOST
THAT I'M LOOKING FOR.
ALL RIGHT, CHEFS, ONE MINUTE.
ONE MINUTE LEFT. PLEASE PLATE.
(Andrew) ALL THESE THINGS ARE GOING THROUGH MY HEAD.
DID I CHOOSE THE RIGHT PLATE FOR THIS?
DOES THIS DISH MAKE SENSE?
IS THAT PIECE OF PORK COOKED? AND I'M LIKE, OH, GOD.
GO. IT'S ALL RIGHT.
I'M PROUD OF MAKING THIS DISH.
YOU HAVE TO BE CONFIDENT. OTHERWISE, YOU'RE GONNA LOSE.
ALL RIGHT, FINAL SECONDS, CHEFS.
TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Chuck) TIME'S UP. I LOOK DOWN AT MY COMPETITORS' PLATES.
THEIR PLATES ARE TIGHT. THEIR PLATES ARE CLEAN.
AS I'M LOOKING AT THE DISH THAT I PREPARED,
I WISH I COULD REPLATE IT.
(Zoe) CHUCK'S DISH DOES NOT LOOK LIKE GOOD NEWS.
I SEE CONCH AND CHUNKS OF PINK MARSHMALLOW AND NOT MUCH ELSE.
♪♪
THIS IS THE CHOPPING BLOCK.
IT'S TIME TO PRESENT THE JUDGES WITH THE APPETIZERS YOU MADE
FROM CONCH, SUGARED MARSHMALLOW CANDIES,
PEAS IN THE POD, AND PREPARED HORSERADISH.
CHEF ZOE.
THIS DISH IS CONCH CHOWDER, BUT A VERY LOOSE INTERPRETATION
OF A CHOWDER, WITH CANDIED BACON.
I'M EXCITED BY THIS, 'CAUSE WE SAW THOSE PINK CANDIES
IN THAT BASKET, AND WE WERE SCARED.
TO BREAK THAT DOWN AND THINK ABOUT CANDYING THE BACON
WAS REALLY BRILLIANT,
AND THE CHOWDER-LIKE SAUCE IS REALLY DELICIOUS.
BUT THE CONCH IS TOUGH,
AND THESE ARE LARGE PIECES.
I THINK IF YOU'D JUST SIMPLY CUT UP THE CONCH,
YOU WOULD HAVE HAD A COMPLETELY DIFFERENT DISH.
I THINK IT WOULD HAVE INTEGRATED ITSELF,
BUT OTHER THAN THAT, I THINK YOU REALLY OUT-COOKED THIS BASKET.
ALL RIGHT, AND NEXT, WE HAVE CHEF ANDREW.
I MADE SAUTéED CONCH WITH ITALIAN SAUSAGE,
UH, MASHED PEAS AND WARM RADICCHIO.
THE CANDIES ARE THE DRESSING FOR THE RADICCHIO.
I THINK YOU WERE REALLY SUCCESSFUL WITH THE CANDY.
MIXING IT WITH VINAIGRETTE ON THE RADICCHIO,
I AM GETTING SOME SWEETNESS, WHICH IS NICE.
THE SAUSAGE I THINK WAS A GOOD IDEA
THANK YOU.
THE SPICE OF THE SAUSAGE REALLY BOLSTERS THE CONCH,
BUT WHAT I REALLY AM DYING FOR HERE
IS JUST A LITTLE JUICINESS.
GIVE ME A LITTLE OF THAT SAUSAGE GREASE.
GIVE ME SOMETHING TO JUST BRING IT ALL TOGETHER.
SO, CHEF, WHY ARE YOU SUBMITTING YOURSELF TO THIS AGGRAVATION?
UM, BECAUSE I HAVE BEEN AWAY FROM OPEN FLAMES
AND SHARP KNIVES AND SAUTé PANS FOR A WHILE,
AND JUST TO SEE IF I COULD STILL WORK A HOT LINE
UNDER LOTS OF PRESSURE.
NEXT, WE GO TO CHEF MIHOKO.
MY DISH IS PAN-SEARED CONCH WITH SWEET MARSHMALLOW
AND WARM RICE NOODLE SALAD,
DASHI-COOKED PEAS
WITH HORSERADISH-TAHINI-GINGER VINAIGRETTE.
I LOVE ALL THE FRESH HERBS
AND I LOVE THE ARUGULA IN HERE.
IN MY OPINION, THERE'S TOO MUCH OF THE CONCH.
I ALSO THINK THERE'S AN AWFUL LOT OF INGREDIENTS
IN THIS DISH. IT'S MUDDLED.
I DO AGREE WITH ALEX.
I THINK THERE'S A LOT OF DIFFERENT FLAVORS,
BUT THE SMARTEST THING ABOUT THIS DISH
I THINK IS THESE NOODLES THAT YOU'VE ADDED HERE.
THEY'VE TRIED TO SORT OF BRING THE DISH TOGETHER AS ONE.
THANK YOU.
SO, CHEF, WHY DID YOU DECIDE TO COME AND COMPETE WITH US TODAY?
WELL, ESPECIALLY THE LAST ONE YEAR,
I WENT THROUGH THE TOUGHEST TIME IN MY LIFE.
I HAD TO CLOSE MY RESTAURANT WITH MY EX-HUSBAND,
AND I HAVE TO TAKE A 2-YEARS AND 7-YEAR-OLD BOYS MYSELF,
AND ALL MY LIFE ALWAYS UP AND DOWN,
BUT NOW I WANT TO GO UP.
THANK YOU.
NEXT, WE GO TO CHEF CHUCK.
HERE WE HAVE A CONCH SUCCOTASH--
CLASSICAL SOUTHERN DISH WITH SOME FRESH PEAS IN IT.
I THINK THE WAY YOU PREPARED THE CONCH
WAS THE MOST TENDER THAT WE HAD HERE TODAY,
AND I APPRECIATE THAT ON SUCH A TOUGH INGREDIENT,
BUT THIS SAUCE IS SWEET.
BY LEAVING THE BIG CHUNKS OF PINK MARSHMALLOW CANDY IN THERE,
I THINK YOU'RE VERY RIGHT. I SHOULD HAVE JUST PULLED 'EM OUT.
AS IT'S WARMING, THE MARSHMALLOWS ARE STILL
CONTINUING TO MELT AND MAKE EVERYTHING A LITTLE BIT SWEETER.
YEAH.
SO WHO'S MOVING ON TO THE NEXT ROUND?
THE JUDGES NEED A FEW MINUTES TO FIGURE THAT OUT.
THANK YOU, CHEFS.
I LOVE THE MARSHMALLOWS.
I KNOW.
THE YELLOW ONES WOULD HAVE BEEN EASIER,
YEAH, LIKE, WOW.
AND THAT'S PROBABLY WHY THEY PUT THE PINK ONES THERE,
YEAH, YEAH, FREAK YOU OUT.
SO FOUR APPETIZERS TO COMPARE, AND I HAVE TO SAY,
ONE OF THE MOST CHALLENGING INGREDIENTS
WAS HANDLED REALLY WELL BY SOME OF THESE CHEFS.
I'M TALKING ABOUT THOSE MARSHMALLOWS.
I THOUGHT WHAT ZOE DID WITH THAT CANDIED BACON
AND THE MARSHMALLOWS-- BRILLIANT MOVE,
AND I HONESTLY, WHEN SHE WALKED UP HERE,
IF THAT WAS ME, I'D HAVE BEEN DOING A JIG
OF, LIKE, "I THOUGHT OF THAT. HA!"
I AGREE WITH YOU, BUT I THOUGHT THAT ANDREW'S CHOICES
FROM THE PANTRY WERE THE SMARTEST
AND THE MOST CREATIVE IN THIS ROUND.
I THOUGHT THE RADICCHIO AND THE SPICY SAUSAGE
AS A BITTER AND SPICY ELEMENT WITH WHAT WAS IN THE BASKET
WAS SUPER CREATIVE AND SMART.
EXECUTION-WISE, IT FELL A LITTLE SHORT.
YEAH, YOU SAW THAT THERE WAS SAUSAGE,
SO YOU WERE HOPING FOR SAUSAGE FAT.
I MEAN, THAT'S MY FAVORITE PART OF SAUSAGE BEING IN ANY DISH.
ONE OF THE THINGS I REALLY LOVED ABOUT CHUCK'S DISH
WAS THAT THERE WAS SOMETHING VERY CLEANLY FRENCH
ABOUT CHUCK'S APPROACH, AND TO ME, THAT MAKES THE ADDITION
YEAH.
WELL, HE SHOULD HAVE LEFT THEM WHOLE
AND THEN POPPED 'EM OUT AND THROWN 'EM OUT
AND IT WOULD HAVE JUST GOTTEN ENOUGH FLAVOR IN THERE,
'CAUSE THAT SAUCE THAT HE MADE, THAT SUCCOTASH,
IT DID NEED THAT SWEETNESS.
YOU KNOW WHAT I DON'T UNDERSTAND
IS MIHOKO'S DISH WAS ALL IN YOUR FACE.
THERE WAS A LOT OF FLAVORS GOING ON IN THERE.
BUT I LOVED MIHOKO'S USE OF THE GLASS NOODLES.
I THOUGHT THAT IT WAS A TEXTURE
THAT THIS BASKET REALLY BENEFITTED FROM.
IT WAS SORT OF A UNIFIER, AS YOU SAID.
I THINK WHEN IT GETS CLOSE LIKE THIS,
I ALWAYS HAVE TO THINK ABOUT WHOSE PLATE
I WOULDN'T WANT TO GO BACK AND EAT MORE OF.
I THINK WE KNOW WHO IT'S GONNA BE.
LET'S BREAK THE NEWS.
(Zoe) THERE WAS A LOT OF FEEDBACK
ABOUT THE MYSTERY INGREDIENTS BEING SWEET OR TOUGH OR CHEWY
NOT JUST FOR ME, BUT FOR THE OTHER COMPETITORS,
SO I THINK IT'S A QUESTION OF SEVERITY,
NOT SO MUCH A QUESTION OF WHO SUCKS.
(Mihoko) I'M NOT GETTING CHOPPED AFTER THIS, NO WAY.
I JUST STARTED. I'M HERE TO FINISH AND TAKE THE MONEY HOME.
UNFORTUNATELY, THIS COMPETITION
IS ABOUT TO COME TO AN ABRUPT END FOR ONE OF YOU.
♪♪
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF CHUCK, YOU'VE BEEN CHOPPED.
JUDGES.
CHEF CHUCK, EVEN THOUGH WE ALL APPRECIATED
YOUR CARE IN PREPARATION OF THE CONCH,
THE PINK SUGAR-COATED MARSHMALLOW
BROUGHT THIS DISH TO A CLOYING SWEETNESS,
THANK Y'ALL VERY MUCH.
IT'S BEEN A GREAT PLEASURE TO MEET ALL OF Y'ALL.
THANK YOU, CHEF. BE WELL.
(Chuck) I'M KICKING MYSELF ABOUT THOSE MARSHMALLOWS.
IT DOESN'T FEEL GREAT TO LOSE THE $10,000,
BUT YOU KNOW WHAT? WE'LL JUST CONTINUE TO KEEP SAVING
FOR THE KIDS' COLLEGE TUITION AND GO FORWARD FROM THERE.
CHEF ZOE, CHEF ANDREW, CHEF MIHOKO,
PLEASE OPEN YOUR BASKETS.
AND WE HAVE A...
(Mihoko) CHOCOLATE BUNNIES
AND A BIG PIECE OF LAMB!
I'M LIKE, "OH, (bleep)."
COUNTDOWN CLOCK IS SET AT 30 MINUTES.
ENTRéE ROUND BEGINS NOW.
(Ted) OKAY, JUDGES, WE'RE HOPPING ALONG
WITH A CHOCOLATE BUNNY IN THE ENTRéE BASKET,
BUT I THINK WHAT'S OF MORE IMPORT
IS THAT GIANT LAMB BREAST. THAT IS GONNA BE A LOT OF WORK.
WELL, THERE'S A LOT OF FAT ON A LAMB BREAST.
I THINK ANDREW MIGHT HAVE AN ADVANTAGE HERE.
HE OBVIOUSLY WORKS WITH A LOT OF DIFFERENT CUTS OF MEAT.
HE'S GOING RIGHT AT IT
AND TAKING THAT BIG FAT CAP RIGHT OFF OF THERE.
(Andrew) LAMB BREAST CAN BE A TOUGH CUT OF MEAT,
SO THE FIRST THING I THINK IS CRéPINETTE,
WHICH IS A FRENCH TERM FOR A MIXTURE OF GROUND MEAT
AND SEASONINGS THAT'S BEEN WRAPPED IN FAT.
I FEEL BETTER THAN I DID FOR THE APPETIZER COURSE.
THE NERVES HAVE WOUND DOWN A LITTLE BIT. I CAN DO THIS.
I'M THINKING THAT MY LAMB PREPARATION
IS GONNA BE MOROCCAN IN FLAVOR
LIKE A MERGUEZ SAUSAGE,
AND I'M GONNA MAKE A SHAKSHOUKA,
WHICH IS A MOROCCAN-INSPIRED TOMATO SAUCE.
IT'S MADE WITH PEELED TOMATOES, BELL PEPPERS, AND ONIONS.
MIHOKO'S SAD STORY ABOUT CLOSING HER RESTAURANT
DEFINITELY REMINDS ME THAT THIS IS A TOUGH INDUSTRY TO BE IN,
SO I'M REALLY PUSHING MYSELF HARD.
THE VOICE IN MY HEAD KEEPS TELLING ME,
"$10,000, YOU NEED THIS. COME ON.
YOU'VE GOT A RESTAURANT. YOU'VE GOT TO GET THIS GOING."
MIHOKO IS PICKING UP A PIECE OF MEAT, LOOKING AT IT.
SHE DOESN'T KNOW WHAT SHE'S DOING WITH THIS THING,
I DON'T THINK.
(Mihoko) I'M NOT CRAZY ABOUT THE LAMB BREAST,
BECAUSE ONCE YOU TAKE OFF THE FAT,
UGH.
I AM DOING SAUTéED GARLIC WITH PURPLE POTATO
WITH A LITTLE BIT OF LAMB.
I'M GONNA KEEP IT SIMPLE.
THIS BASKET SCREAMS "SPRING."
YOU HAVE LAMB, YOU HAVE SPRING GARLIC,
BUT YOU'VE ALSO GOT THESE PEPPERS.
I THINK THE PEPPERS AND THE CHOCOLATE
MIGHT GO WELL TOGETHER--
BRING IN SOME HEAT INTO THAT COCOA.
(Zoe) I ADD TURMERIC, CUMIN, PAPRIKA,
AND THE ALEPPO PEPPERS TO THE SAUCE
AND LET THE FLAVORS MELD TOGETHER.
I'M REALLY PROUD OF THIS DISH.
I KNOW THAT THIS IS GOING TO BE DELICIOUS.
ALL RIGHT, CHEFS, YOU HAVE 20 MINUTES LEFT ON THE CLOCK.
(Mihoko) TIME IS FLYING BY,
SO I HAVE TO FIGURE OUT SOMETHING.
I THROW LAMB BREAST IN A HOT PAN TO MAKE A SAUCE.
BEHIND!
I GRAB GINGER, MIRIN, AND SOY SAUCE AND SESAME OIL.
OH, NO, HERE COMES MIHOKO WITH 400 INGREDIENTS.
IN THE FIRST ROUND, THE JUDGES SAID
"YOU HAVE TOO MANY FLAVORS," BUT I DON'T AGREE.
FLAVOR IS NEVER TOO MUCH.
(Andrew) YOU HAVE TO CUT OFF A LOT OF STUFF
TO GET DOWN TO THE GOOD MEAT.
I KNOW THAT IF I USE TOO MUCH FAT
IN MY CRéPINETTE, IT'S GONNA MAKE A SUBPAR PRODUCT
AND THE JUDGES ARE GONNA CALL ME ON IT.
ANDREW'S GOT THE MEAT GRINDER.
YES!
(Andrew) I'VE GOT THE GARLIC, THE ALEPPO PEPPERS,
AND I'VE GOT THE CHOCOLATE,
BUT I SEE THAT THE CHOCOLATE DIDN'T GRIND
AS FINE AS I LIKE IT.
I KNOW IT'S GONNA BE A PROBLEM.
(Zoe) ANDREW IS USING THE MEAT GRINDER,
SO I USE THE FOOD PROCESSOR INSTEAD.
I'M FEELING PHYSICALLY DISTURBED BY WATCHING ZOE PURéE HER MEAT.
SHE'S NOT TAKING AWAY THE 90% FAT
THAT THIS LAMB BREAST IS MADE OF.
AND SINEW.
(Zoe) WITH TEN MINUTES LEFT ON THE CLOCK,
I START TO COOK THE MEAT.
IT'S IN LOOSELY FORMED PATTIES,
BECAUSE I THINK IT WILL COOK QUICKLY
AND HAVE A NICE CRUNCHY EXTERIOR TEXTURE.
I ALSO CHUCK THE BUNNY'S HEAD INTO THE SHAKSHOUKA
AND LET IT MELT DOWN.
(Mihoko) I START KILLING THE BUNNY.
I'M LIKE... (growling) YOU KNOW, KILL IT.
I'M GONNA MELT CHOCOLATE IN LAMB SAUCE
AND I COAT LAMB WITH ALEPPO PEPPERS.
MY OLDER SON, HE'S 7, HE WATCHES "CHOPPED,"
SO HE SAID TO ME, "MAMA, YOU BRING THE MONEY?"
(laughs) "CAN YOU BUY ME A LEGO?"
AND, CHEFS, THIS IS THE 5-MINUTE MARK.
(Andrew) OKAY, THAT'S NOT A LOT OF TIME.
I'M FAMILIAR WITH THE SPRING GARLIC.
IT'S JUST GARLIC IN SEVERAL DIFFERENT FORMS.
THE GREEN TOPS ARE A LITTLE BIT MILDER,
BUT THE BULB IS JUST GARLIC.
I SAUTé CANNED CHICKPEAS WITH GARLIC, TOMATOES.
DOWN THE LINE.
I THINK WINNING WOULD PROVE TO EVERYONE
THAT JUST BECAUSE MY DAY JOB IS MAKING SANDWICHES AND SALADS,
THAT DOESN'T MEAN I DON'T HAVE THE CREATIVITY
TO PULL OFF FANCY, CHEFY-TYPE DISHES.
(Zoe) I CHOOSE SOME BOWLS THAT I FEEL WILL HOLD THE SAUCE
AND THAT WILL ALLOW FOR THE MEAT
MMM.
I TASTE THE SHAKSHOUKA SAUCE,
AND I REALIZE THAT ALL OF THE ACIDITY
FROM THE TOMATO SAUCE REQUIRES A NICE CREAMY FOIL.
SOMETHING LIKE TZATZIKI WOULD BE NICE.
SO I USE YOGURT AND SOUR CREAM
AND A CUCUMBER TO COOL THINGS DOWN A LITTLE BIT.
TWO-MINUTE WARNING NOW.
I REALIZE I'VE CHOSEN THE WRONG PLATE.
THE JUICE IMMEDIATELY RUNS OUT ALL OVER IT
INSTEAD OF POOLING AND FORMING A NICE BROTH...
WE ARE NEARLY OUT OF TIME.
BUT IT'S JUST TOO LATE TO TRY AND REPLATE EVERYTHING.
TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(sighs)
(Andrew) I'M HAPPY WITH THE WAY MY DISH LOOKS,
BUT THERE'S NO TRUE SAUCE ON IT.
I LOOK DOWN AT MIHOKO'S DISH,
AND IT'S AN ATTRACTIVE DISH.
THAT SORT OF GOT ME WORRIED.
(Mihoko) I LOOK AT MY PLATE.
I COOKED POTATOES PERFECT, GARLIC PERFECT,
SO WE'LL SEE.
♪♪
CHEFS, FOR THE ENTRéE ROUND,
A CHOCOLATE BUNNY CALLED YOU TO ACTION.
ALSO IN THE BASKET-- LAMB BREAST, ALEPPO PEPPER,
AND SPRING GARLIC.
WHAT I MADE FOR YOU IS
A LAMB CRéPINETTE
ON TOP OF A TOMATO AND CHICKPEA RAGOUT.
HOW'D YOU FEEL ABOUT THE INGREDIENTS?
PRETTY GOOD, ACTUALLY,
BUT IT'S BEEN A LONG TIME SINCE I'VE HAD TO THINK ABOUT
PLATING AND PRESENTATION.
WELL, THE LAMB ITSELF IS SUPER TASTY.
WE WERE REALLY EXCITED TO SEE YOU GOING TO THE GRINDER,
AND I THINK THAT'S ONE OF THE BETTER WAYS
TO GO WITH THIS CUT.
BUT I'M GETTING VERY BIG POCKETS OF CHOCOLATE.
THE AREAS WITHOUT THE CHOCOLATE ARE GOOD.
THE AREAS WITH THE CHOCOLATE ARE NOT SO GOOD,
'CAUSE IT'S WAY TOO CHOCOLATY,
AND I THOUGHT THIS TIME YOU WERE SO CLOSE
TO GIVING US A NICE SAUCE, BUT WHERE IS IT?
BECAUSE I PICKED SUCH A SPREAD-OUT PLATE,
WHAT SAUCE WAS THERE, IT JUST SPREAD
INSTEAD OF POOLING IN THE BOTTOM.
YOU HAVE A LOT OF THINGS IN THIS DISH
THAT COULD MAKE IT POTENTIALLY INEDIBLE,
AND I HAVE TO SAY THAT I DON'T CARE.
I FIND THIS DISH UTTERLY IMPERFECT
THANK YOU, CHEF.
WE WONDER WHEN YOU'RE GONNA STOP DENYING THAT YOU'RE A CHEF.
MAYBE AFTER THE NEXT ROUND.
ALL RIGHT, NEXT UP, CHEF MIHOKO.
UM, MY DISH IS PAN-SEARED LAMB WITH ALEPPO PEPPER
AND PURPLE POTATO,
SPRING GARLIC WITH BUNNY HEAD CHOCOLATE SAUCE
WITH A LITTLE BIT OF GINGER.
WELL, I HAVE TO SAY THAT THE CHOCOLATE SAUCE, TO ME,
TASTES LIKE JUST PURE MELTED CHOCOLATE.
THAT IS NOT VERY WELL-INTEGRATED INTO THE DISH.
LAMB ITSELF IS REALLY SPICY.
(mouths words)
AND I WAS REACHING INTO THE CHOCOLATE SAUCE
TO SORT OF COOL IT DOWN,
BUT INSTEAD OF BLENDING WELL TOGETHER,
IT SORT OF CLASHED, BUT THE POTATOES ARE EXCELLENT.
THEY'RE THE BEST THING I'VE EATEN ALL DAY, THOSE POTATOES.
AND FINALLY, CHEF ZOE.
I MADE A SPICY SHAKSHOUKA
WITH LAMB FRITTER.
YOU ALMOST GOT THERE ON THIS DISH. I LIKE THE FLAVOR.
I LIKE THE COOLNESS OF THE SAUCE THAT YOU MADE WITH THE CUCUMBER.
I THOUGHT THAT WAS A REALLY GOOD IDEA,
BUT RATIO-WISE, THERE'S NOT ENOUGH OF THAT
TO BE ABLE TO EAT THIS DISH.
I FIND THE TOMATO HERE JUST BLANKETS EVERYTHING.
IT'S KIND OF TAKING OVER THE DISH.
I UNFORTUNATELY DID NOT ENJOY THE TEXTURE OF THE PATTY.
I DIDN'T RECOGNIZE IT TOO MUCH AS LAMB MEAT,
AND I GOT A LOT OF SINEW.
BUT OUT OF THIS BASKET, THE HARDEST THING TO INCORPORATE
WAS THAT CHOCOLATE BUNNY, AND I THINK THAT YOU'VE
THANK YOU.
OKAY, THE JUDGES WILL NEED SOME TIME
TO DECIDE WHO WILL BE THE NEXT CHEF CHOPPED.
PLEASE GIVE THEM A MINUTE. THANK YOU, CHEFS.
IT'S HARD TO SAY.
THERE WERE COMPONENTS OF MY DISH
THAT THEY REALLY DIDN'T SEEM TO LIKE,
AND THERE WERE COMPONENTS OF YOUR DISH
THEY DIDN'T LIKE, EITHER, BUT I DON'T FEEL LIKE
WELL, IT'S COMING FROM APPETIZERS, TOO.
YEAH.
THE BEST THING I THINK WE SAW IN THIS ROUND WAS ANDREW
USING THAT MEAT GRINDER-- REALLY, REALLY SMART DECISION.
MOST FOLKS WOULD PROBABLY NOT REALIZE HOW MUCH WORK
YOU GOT TO DO BEFORE YOU PUT THE STUFF IN THE GRINDER.
RIGHT, WHICH IS EXACTLY WHAT HAPPENED TO ZOE.
I FOUND THAT BECAUSE ZOE DIDN'T GRIND PROPERLY,
THE TEXTURE OF HER MEAT WAS UNSUCCESSFUL.
BUT I THOUGHT THE BEST USE OF CHOCOLATE TODAY WAS ZOE,
THE WAY THAT SHE INCORPORATED IT INTO HER RAGOUT.
SHE UNDERSTOOD THAT THE CANNED TOMATOES WERE GONNA BE ACIDIC,
AND SHE PUT THE CHOCOLATE IN THERE--
A LITTLE BIT OF SWEETNESS AND A LITTLE BIT OF BITTERNESS
BUT ZOE GAVE ME A QUARTER OF A CAN OF TOMATOES
(sighs)
I DID FEEL LIKE ANDREW SHOULD HAVE GONE THE EXTRA MILE
REALLY THINKING ABOUT THE CHOCOLATE
TO BE ABLE TO MELT IT AND PUT IT INTO THAT PATTY,
BECAUSE THERE WAS CHUNKS OF CHOCOLATE.
AND THAT'S THE SECOND COURSE ANDREW HAS GIVEN US
WHERE THERE HAS BEEN NO UNIFYING FACTOR OF A SAUCE.
MY FAVORITE THING ABOUT THIS ROUND WAS MIHOKO'S POTATOES.
THEY WERE SIMPLE. THEY WERE THE MOST DELICIOUS THING I ATE.
BUT I THINK MIHOKO,
WHO JUST MELTED THE CHOCOLATE WITH THE LAMB--
THAT DIDN'T WORK AT ALL,
AND THERE WAS WAY TOO MUCH SPICE.
ALL RIGHT, JUST TWO CHEFS GET TO COOK DESSERT.
DO YOU KNOW WHICH ONE IS DONE HERE?
YEAH, WE DO, TED.
OKAY, LET'S TELL 'EM.
(Zoe) I HAVE A LOT ON THE LINE.
I'VE CHOSEN A HARD PATH, AND $10,000
WOULD REALLY SOFTEN THE ROAD.
(Andrew) I THINK ZOE IS GONNA GET CHOPPED,
BUT I WOULD RATHER GO AGAINST HER IN THE DESSERT ROUND.
SHE SEEMS TO BE A LITTLE BIT WEAKER THAN MIHOKO.
(Mihoko) I THINK ANDREW IS CHOPPED,
BECAUSE HIS DISH WAS NOTHING INTERESTING FOR ME AT ALL.
I MEAN, NO SAUCE, NOTHING.
♪♪
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF MIHOKO, YOU'VE BEEN CHOPPED.
JUDGES.
MIHOKO, PRESENTATION WAS WONDERFUL
AND YOUR POTATOES WERE COOKED JUST RIGHT.
UNFORTUNATELY, THE CHOCOLATE SAUCE JUST FELT LIKE
YOU MELTED CHOCOLATE AND PUT IT ON THE PLATE,
AND THE LAMB HAD WAY TOO MUCH SPICE,
OKAY.
(Mihoko) I HAVE TO THINK POSITIVE SO I CAN MOVE FORWARD.
I SHOULD BE PROUD OF MYSELF.
PROUD MOM, PROUD CHEF...
(voice breaking) AND I'M PROUD OF MYSELF, REALLY, YEAH.
♪♪
CHEF ZOE, CHEF ANDREW--
ARE YOU READY FOR THE NOTORIOUS "CHOPPED" DESSERT ROUND?
ABSOLUTELY, TED.
PLEASE OPEN YOUR BASKETS.
AND YOU MUST USE...
YOU'LL HAVE 30 MINUTES FOR THE FINAL ROUND.
GET COOKING NOW.
(Zoe) ROUND 2 IS A CHALLENGE.
IT'S DISAPPOINTING TO HAVE THE JUDGES
NOT SEE WHERE I WAS GOING WITH MY DISH,
BUT I HEAR CRITICISM REALLY LOUDLY,
AND I'VE LEARNED TO USE IT TO IMPROVE MY PERFORMANCE
AND NOT TO JUST LET IT FESTER AND HURT MY FEELINGS.
I'M DETERMINED TO WIN.
I'M MAKING A CINNAMON-BANANA TARTLET
WITH A STRAWBERRY-RHUBARB COMPOTE.
I BELIEVE I CAN MAKE A BETTER DESSERT THAN ANDREW,
BECAUSE I MAKE MY DESSERTS AT MY RESTAURANT,
SO I KNOW THAT I CAN DO THIS.
(Andrew) MY OVERWHELMING MOTIVATION TO WIN TODAY
IS TO PROVE THAT I CAN STILL HANG WITH COOKS
THAT ARE DOING THIS EVERY DAY.
IT'S NOT ABOUT THE MONEY.
I'M GONNA MAKE A CLASSIC NEW ORLEANS DESSERT
LIKE BREAD PUDDING,
AND MAYBE BANANAS FOSTER WITH A RHUBARB COMPOTE.
THE BABKA ALREADY HAS ENOUGH FLAVOR ON ITS OWN--
THE CINNAMON, THE WALNUTS,
SO I ADD EGG, CREAM,
AND A LITTLE BIT OF MILK.
LAST TIME I MADE DESSERT WAS EIGHT YEARS AGO NOW,
BECAUSE MY WIFE IS A PASTRY CHEF.
IF MY DESSERT FAILS,
MY WIFE WILL NEVER LET ME LIVE IT DOWN.
YOU KNOW WHAT? THESE TWO CHEFS
HAVEN'T EXECUTED EVERYTHING PERFECTLY,
BUT THEY'VE BOTH SHOWN THE KIND OF OPEN-MINDEDNESS
YOU'RE ABSOLUTELY RIGHT, AND YOU KNOW,
THE INTERESTING THING ABOUT ANDREW IS
IT'S A BIG DEAL FOR HIM TO BE BACK BEHIND THE STOVE
AND COOKING WITH CONVICTION.
CHEF ZOE JUST OPENED HER OWN PLACE,
AND SHE'S LIVING ON THE EDGE IN TERMS OF CAPITAL.
SHE'S GOING FOR IT TODAY.
I'M TEARING THE BABKA TO SHREDS
AND I REALIZE I CAN'T DO THIS BY HAND,
SO I PUT IT INTO THE FOOD PROCESSOR.
THEN I ADD MELTED BUTTER AND SUGAR
TO TURN IT INTO A CRUST TO FORM MY TARTLETS.
OKEYDOKEY.
(Alex) THE THING ABOUT RHUBARB IS
IT GOES FROM CRISPY AND BRIGHT
TO MUSH IN A SPLIT SECOND.
(Andrew) RHUBARB IS VERY TART,
AND THE BEAUMES DE VENISE IS A SWEET FRENCH WINE.
SO I KNOW THAT THE SWEETNESS WILL REALLY COME IN HANDY
IF I REDUCE IT ALONG ADDING THE RHUBARB INTO IT.
OH!
(sighs) OKAY.
I ACTUALLY THINK THE BANANAS ARE PRETTY TRICKY HERE,
BECAUSE YOU HAVE THIS TARTNESS IN THE RHUBARB,
AND THEN YOU HAVE THE SWEET BABKA.
WHERE DO THE BANANAS GO?
I'M GONNA COOK MY BANANAS TWO WAYS.
I SLICE SOME THIN AND PUT THEM ON TOP OF THE BREAD PUDDING.
THEN I PUT SOME INTO THE BEAUMES DE VENISE
COOKING LIQUID THAT I'VE PUT THE RHUBARB IN.
(Zoe) I THROW SOME SUGAR AND SOME CORN SYRUP
ONTO THE STOVE FOR THE CARAMEL SAUCE.
THEN I ADD SUGAR AND BEAUMES DE VENISE
TO THE RHUBARB AS WELL AS SOME BERRIES
TO HELP COAX SOME OF THE SWEETNESS
CHEFS, YOU HAVE TEN MINUTES LEFT.
I LOOK IN THE PAN, AND MY CARAMEL IS GETTING
REALLY DARK REALLY FAST.
OH, GREAT.
I'M NOT GONNA LET CARAMEL STAND BETWEEN ME AND $10,000.
I THINK FAST AND I THROW
A SPLASH OF HEAVY CREAM IN THERE AND LET IT REDUCE.
(Andrew) I PUT THE TORCH DOWN.
WHEN THE BREAD PUDDING IS DONE BAKING,
I'M GONNA BRULéE THE BANANA SLICES.
(Marc) LET'S TALK ABOUT ANDREW FOR A SECOND,
BECAUSE, YOU KNOW, HIS FIRST TWO DISHES,
ONE OF THE COMPLAINTS WAS THAT WE DIDN'T HAVE ANY SAUCE.
LET'S HOPE HE GIVES US SOME SAUCE.
(Andrew) I'M GONNA MAKE THIS BREAD PUDDING REALLY SAUCY.
THE STARCH THAT COOKS OUT OF THE BABY BANANAS
AND THE ACID FROM THE RHUBARB SHOULD MAKE A NICE SAUCE
TO FOIL THE RICHNESS OF THE BREAD PUDDING.
(Ted) ALL RIGHT, CHEFS, YOU'RE DOWN TO FIVE MINUTES.
(Zoe) I BAKED OFF MY TART SHELLS,
AND NOW I NEED THEM TO COOL DOWN,
SO I THROW THEM IN THE BLAST CHILLER.
(Andrew) I TAKE MY BREAD PUDDING OUT OF THE OVEN.
I SEE THEY'VE SOUFFLéED VERY NICELY.
I RUN THE SPATULA AROUND THE RAMEKIN,
AND I TRY AND TURN IT OUT.
DON'T DO IT. DON'T DO IT.
NO! PUT IT BACK!
(Andrew) THE BREAD PUDDING DOES NOT UNMOLD,
BUT I CAN WORK AROUND IT.
THAT'S WHY I MADE AN EXTRA ONE.
(Zoe) CAN I USE THE BLOWTORCH?
THANKS.
MY LAST STEP IS TO BRULéE A BABY BANANA.
I NEED THIS $10,000.
I KEEP THINKING, YOU CAN'T DROP THE BALL NOW.
YOU'VE MADE IT THIS FAR.
(Ted) ONE MINUTE LEFT, CHEFS.
ANDREW IS NOT GONNA GET TO BRULéE HIS BANANAS,
BECAUSE HE LEANT HER THE BLOWTORCH.
YEAH, GO AHEAD.
DON'T TURN IT OFF. GIVE IT TO HIM ON.
HE DOESN'T HAVE TIME.
UGH!
(Andrew) WHEN I GET THE TORCH BACK, I KNOW THERE'S NO TIME,
SO I JUST SAUCE MY DISHES, AND THAT'S IT.
(Ted) FINAL SECONDS OF THE FINAL ROUND, CHEFS.
FIVE, FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Zoe) I LOOK DOWN, AND MY PLATES LOOK VERY BEAUTIFUL.
I'M HAPPY WITH THE WAY THEY'VE TURNED OUT.
I LOOK OVER AT ANDREW'S AND I THINK
HIS DISH BETTER PACK A PUNCH,
BECAUSE IT DOESN'T LOOK LIKE MUCH ON THE PLATE.
(Andrew) I FEEL LIKE MY DESSERT IS STRONG ENOUGH
TO STAND UP ON ITS OWN
WITHOUT THE ADDITIONAL BRULéEING OF THE BANANAS.
♪♪
DESSERTS MADE WITH BABKA, RHUBARB,
BABY BANANAS, AND BEAUMES DE VENISE--
THAT WAS YOUR FINAL CHALLENGE.
CHEF ZOE.
I MADE A BANANA TARTLET WITH A STRAWBERRY RHUBARB COMPOTE
THAT INCORPORATED THE BEAUMES DE VENISE.
I ALSO MADE A LITTLE BIT OF A CARAMEL SAUCE.
IT WAS.
THE CRISPINESS DID NOT RETAIN
BECAUSE SO MUCH OF THE MOISTURE WAS ON TOP OF IT,
THANK YOU.
YOUR MAIN COURSE RATIO-WISE WAS VERY DISAPPOINTING.
AND I FEEL LIKE THIS DESSERT,
THERE'S JUST ENOUGH OF THE TARTLET.
THERE'S JUST ENOUGH OF THE SAUCE.
I JUST HAVE TO SAY I WENT BACK FOR ANOTHER BITE OF THE CRUST,
AND I GOT A VERY ACRID FLAVOR.
KEROSENE.
I GOT THE SAME FLAVOR.
OHH.
OTHER THAN THAT, I HAVE TO SAY THE CARAMEL SAUCE THAT YOU MADE
IS THE BEST CARAMEL SAUCE I'VE HAD ON THIS SHOW,
BUT IT DOESN'T ALL COME TOGETHER FOR ME.
NEXT, WE GO TO CHEF ANDREW.
UH, FOR DESSERT, WE HAVE A CINNAMON BABKA BREAD PUDDING
WITH A RHUBARB COMPOTE
AND A BEAUMES DE VENISE BABY BANANA SAUCE.
I WAS GLAD YOU MADE A BREAD PUDDING.
OBVIOUSLY IT WAS CLEAR THAT YOU KNEW EXACTLY HOW TO MAKE IT,
BUT THE TOP PART OF IT WITH ALL THAT SAUCE
BECAME A LITTLE SOFT.
SO I'M HAPPY WHEN I GET THE CRUNCH OF A WALNUT
HERE AND THERE, AND THAT GIVES IT A LITTLE BIT OF TEXTURE.
I ENJOYED THIS DESSERT MYSELF,
BUT I GOT TWO BITES OF RHUBARB, AND I'M DONE.
I JUST WOULD LIKE MORE OF IT.
DO YOU THINK THAT YOU REALLY STRETCHED YOURSELF
NO, I CERTAINLY COULD HAVE DONE SOMETHING MORE IMAGINATIVE
OR TECHNICALLY DIFFICULT.
ALL THREE COURSES COUNT WITH THE JUDGES
AS THEY PICK A WINNER.
THANK YOU, CHEFS.
I THOUGHT THERE WERE FLAWS,
THERE ARE THINGS THAT I THINK WERE GREAT,
YEAH, I THOUGHT IT WAS FAIR.
I CAN ACTUALLY HARDLY REMEMBER WHAT THEY SAID,
BUT NOW WE JUST WAIT,
AND HOPEFULLY, IT'S A VERY TOUGH DECISION.
(laughs)
AS ALWAYS, A LOT TO THINK ABOUT.
DESSERTS FIRST.
WELL, THE SCORCHED PART OF ZOE'S DISH
IS STILL LINGERING, ACTUALLY.
I AGREE. I GOT THE SAME FLAVOR,
BUT I'D RATHER HAVE A DESSERT THAT'S RIDDLED WITH MISTAKES
THAN HAVE A BREAD PUDDING.
MY COMPLAINT WITH ANDREW'S DESSERT WAS
THERE WAS RHUBARB IN THAT BASKET,
AND IT WOULD HAVE BEEN SO GREAT WITH THAT BREAD PUDDING--
A RHUBARB ICE CREAM OR SOMETHING.
HE EVEN SAID SO HIMSELF--
HE DIDN'T REALLY GO OUT ON A LIMB WITH THIS DESSERT ROUND.
YOU KNOW, I THINK HIS FIRST DISH WAS REALLY CREATIVE.
I THINK YOU HAVE TO TAKE THE CONCH OUT OF THE EQUATION
ON BOTH OF THEIR PLATES.
NEITHER OF THEM MADE TENDER CONCH, AND IF YOU DO SO,
YOU STILL HAVE A COMPOSED DISH
WHEN YOU LOOK AT ANDREW'S PLATE.
YOU STILL HAVE A SALAD, YOU HAVE SOME PEAS,
AND YOU HAVE SOME SAUSAGE,
AND IF YOU TAKE IT OUT OF HER DISH, YOU HAVE SAUCE.
BUT ZOE, WHAT SHE DID WITH THAT BACON--
I MEAN, DO YOU LOOK AT A PINK MARSHMALLOW THING
AND THINK, OH, CANDIED BACON?
I WAS REALLY IMPRESSED WITH THAT.
BUT ZOE'S ENTRéE WAS REALLY KIND OF A HOT MESS.
I AGREE WITH YOU, AND I TOOK ONE BITE,
I GOT A PIECE OF SINEW. I DIDN'T WANT TO GO BACK FOR MORE.
BUT THAT LITTLE BIT OF SOUR CREAM AND CUCUMBER
IN THE SEA OF MEDITERRANEAN FLAVORS
AND THEN WHEN YOU LOOK AT ANDREW,
THE WAY HE MADE THAT LAMB PATTY--
HE REALLY HIT THE NAIL ON THE HEAD WITH THAT.
BUT HE FORGOT ABOUT A SAUCE,
WHICH WAS A LITTLE DISAPPOINTING.
THE PROBLEM IS TODAY HAS BEEN BIG HIGHS AND BIG LOWS.
I DON'T THINK THERE'S AN OBVIOUS FRONT-RUNNER HERE.
WELL, AS ALWAYS, IT'S TOO BAD, BUT YOU CAN PICK ONLY ONE
IT'S A TOUGH ONE.
BUT I THINK WE'VE DECIDED, THOUGH.
YEAH.
ALL RIGHT, LET'S BRING 'EM IN.
I'VE PROVED THAT I'M A GREAT COOK TODAY.
I SHOULD WIN.
(Andrew) I THINK THERE'S A GOOD CHANCE I'M WALKING OUT OF HERE
WITH A $10,000 CHECK TO TAKE BACK TO NEW ORLEANS.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF ZOE, YOU'VE BEEN CHOPPED.
JUDGES.
ZOE, YOU SET A STANDARD FOR YOURSELF
EARLY ON IN THIS COMPETITION WITH AN APPETIZER
THAT WAS ONE OF THE MOST CREATIVE DISHES
WE'VE SEEN IN A LONG TIME,
BUT WHEN IT CAME TIME FOR THE MAIN COURSE,
SOME OF YOUR CHOICES REALLY MUDDLED YOUR FLAVORS,
AND IN YOUR DESSERT, THE SAME WAS TRUE.
FOR THOSE REASONS, WE HAD TO CHOP YOU.
THANK YOU, CHEF. BYE. (laughs, cries)
(Zoe) WHO--WHO DOESN'T HAVE AN OFF DAY?
WHO DOESN'T OCCASIONALLY MAKE THEIR FOOD TASTE LIKE PROPANE?
IT'S IMPORTANT TO NOT BE AFRAID OF LOSING,
'CAUSE IT'S NOT GONNA KILL ME.
AND THAT MEANS, CHEF ANDREW SCURLOCK,
THAT YOU ARE THE "CHOPPED" CHAMPION
AND THAT YOU LEAVE HERE WITH $10,000.
GOOD JOB.
SO DO YOU THINK YOU VALIDATED YOURSELF AS A COOK TODAY?
YEAH, I THINK I REPRESENTED MYSELF
AND MY HOME CITY VERY WELL.
(Andrew) AFTER WINNING ON "CHOPPED" TODAY,
I REALIZED I WANT TO GET BACK INTO A RESTAURANT ENVIRONMENT.
I WOULD SAY THAT I HAVE PROVEN TO MYSELF
THAT I AM THE CHEF I ALWAYS KNEW I WAS.
IT'S A SKILL LIKE RIDING A BIKE.
YOU MAY BE A LITTLE RUSTY, BUT YOU GET RIGHT BACK ON AND DO IT.