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(Ted) FOUR CHEFS, THREE COURSES,
(man) WHOA.
WHOA.
THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL
I DON'T KNOW WHAT TO DO WITH IT.
OOH. AH.
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 SONIA EL-NAWAL.
(Sonia) I'M A CHEF AND CONSULTANT IN NEW YORK CITY.
I'VE BEEN IN THE FOOD BUSINESS FOR 27 YEARS.
MY STYLE IS JUST THAT IT'S DELICIOUS,
(Sonia) MMM.
I DON'T DO FUSSY FOOD ANYMORE.
I AM A NOMAD. I WAS BORN IN LIBYA.
THEN WE MOVED TO LEBANON.
WHEN I WAS 12, THE WAR IN BEIRUT WAS PRETTY INTENSE,
AND SO WE MOVED TO NEW YORK.
SINCE THEN, I'VE LIVED IN EUROPE AND LATIN AMERICA.
RIGHT NOW I JUST WANT TO LIVE IN PEACE AND CALM.
WHEN YOU BECOME A PARENT, YOUR PERSPECTIVE CHANGES.
WHEN I WIN, I'LL TAKE THE MONEY AND MOVE TO VEGAS WITH MY KID
AND SLOW DOWN.
NEXT, CHEF CHARLES LOPEZ.
(Charles) I'M 25,
AND SOUS-CHEF AT TASTINGS CATERING COMPANY NEW YORK CITY.
I GREW UP IN THE SOUTHWEST OF FRANCE.
I STUDIED COOKING WITH MY DAD. I WAS, LIKE, AROUND 8.
HE USED TO BE A PASTRY CHEF.
AND THAT'S WHAT GIVE ME THE LOVE FOR FOOD.
I WOULD DESCRIBE MY WAY OF COOKING, UH, MEDITERRANEAN.
I DON'T LIKE HEAVY THINGS.
BUT I LIKE BUTTER, OF COURSE. I'M FRENCH.
EVERYBODY HAS TO BE WORRIED ABOUT ME,
BECAUSE I'M A COMPETITOR.
I'M NOT GOING TO FINISH THIRD, SECOND, OR FOURTH.
I'M COMING TO WIN.
AND THEN CHEF ARTHUR ROBERT SAKS III.
(Robert) I AM 22 YEARS OLD,
AND I'M THE EXECUTIVE CHEF
AT THE MARINA CAFE ON STATEN ISLAND IN NEW YORK.
WHEN I WAS 15, ME AND MY DAD, WE DIDN'T GET ALONG.
I DECIDED TO DROP OUT OF HIGH SCHOOL,
MOVE TO ST. THOMAS ON MY OWN
WITH A BACKPACK AND A FEW GRAND IN MY POCKET.
BY THE TIME I WAS 18, I BECAME THE EXECUTIVE CHEF
OF THE NUMBER ONE RESTAURANT IN THE U.S. *** ISLANDS.
MY STYLE OF CUISINE HAS A MEDITERRANEAN INFLUENCE.
I COME FROM A VERY TRADITIONAL ITALIAN HOUSEHOLD.
LISTEN, ERIC. SHUT UP!
BEING A CHEF IS VERY STRESSFUL.
YOU DON'T GET PAID NEARLY ENOUGH,
SO IF I WON THE $10,000,
I COULD STOP LIVING PAYCHECK TO PAYCHECK
AND BUY AN ENGAGEMENT RING FOR MY GIRLFRIEND.
FINALLY, CHEF SHAWN FRALIN.
(Shawn) I AM THE RAKKASAN CHEF.
I DO SMALL TO LARGE INTIMATE CATERING EVENTS
ON YACHTS AND PEOPLE'S HOMES.
I'M GONNA ROCK OUT.
I'M A SPIRITUAL VISIONARY CHEF.
I CREATE CUISINE THAT IS SENSUOUS,
CAUSING INDIVIDUALS TO EXPERIENCE FOOD ORGASMS.
WHILE I WAS IN THE MILITARY,
IT WAS ALWAYS ABOUT BEING BETTER THAN THE MAN NEXT TO YOU,
AND THEY PROGRAM THAT INTO YOU.
I'M GONNA WIN “CHOPPED” BECAUSE I GOT THE HEART OF A LION.
I'M A WINNER, BABY.
SWEET, SENSUOUS HOGNOSE SNAPPER.
WELCOME, CHEFS. HERE ARE THE RULES.
THERE ARE THREE ROUNDS...
EACH COURSE COMES WITH ITS OWN BASKET OF MYSTERY INGREDIENTS.
YOU MUST USE EVERY INGREDIENT IN THE BASKET IN SOME WAY.
ALSO AVAILABLE TO YOU-- OUR PANTRY AND FRIDGE.
WHEN THE CLOCK RUNS OUT,
OUR JUDGES WILL CRITIQUE YOUR DISHES ON...
IF YOUR DISH DOESN'T CUT IT,
YOU WILL NOT MOVE ON TO THE NEXT ROUND.
YOU WILL BE CHOPPED.
CHEFS, PLEASE OPEN YOUR BASKETS.
AND YOU MUST PUT SOMETHING TOGETHER USING...
20 MINUTES ON THE CLOCK, TIME STARTS NOW.
(Shawn) I'M A FORMER COMBAT SOLDIER WITH THE 101st AIRBORNE.
YOU KNOW, THERE'S JUST NOT A LOT OF THINGS ON THIS PLANET
THAT MAKE ME NERVOUS.
BUT I GOT SWEET COCONUT, SWEET POTATO ROLLS,
AND THEN SWEET CANTALOUPE
WITH SOMETHING THAT IS SAVORY OR SPICY.
WHAT ARE YOU SUPPOSED TO DO WITH THIS?
OOH, I KNOW. I KNOW. I KNOW. I KNOW.
(Shawn) I WANT TO MAKE A SPRING ROLL
WITH THE BREAD BEING THE SKIN OF A SPRING ROLL
AND THEN STUFF IT WITH SAUSAGE, CANTALOUPE, AND THE COCONUT
(Shawn) THAT'S HOW YOU GET IT UP TO TEMPERATURE IN TIME.
I'M SO EXCITED ABOUT THIS, BECAUSE IT'S GONNA BE FUN
AND WHIMSICAL IF I CAN GET THIS THING TO COME TOGETHER.
THAT'S THE CHALLENGE-- BRINGING THE VISION TO LIFE.
(Arthur) MY HEART'S RACING.
WHEN I SEE THE BREAD,
I AUTOMATICALLY THINK OF PANZANELLA SALAD,
WHICH IS THE CLASSIC ITALIAN BREAD SALAD
THAT'S TOSSED WITH TOMATOES, RED ONION, CUCUMBER.
IN PLACE OF THE TOMATOES I'M USING THE CANTALOUPE.
ONE OF THE BIGGEST REASONS WHY I'M HERE TODAY
IS SO I CAN GIVE MY GIRL WHAT SHE DESERVES.
IT'S A LOT OF PRESSURE.
(Sonia) I THINK EXPERIENCE IS REALLY IMPORTANT
WHEN DOING A COMPETITION LIKE THIS,
AND I'VE LIVED AND COOKED ALL OVER THE WORLD.
WHEN I SEE THE MELON,
I KNOW THAT I'M GONNA MAKE A SALAD WITH IT.
I CHOOSE TO GO STRAIGHTFORWARD,
BECAUSE I DON'T LIKE TO OVERCOMPLICATE MY FOOD.
BEING A SINGLE PARENT,
YOU KNOW, NEW YORK IS EXTREMELY EXPENSIVE,
SO WINNING WOULD GIVE ME THE MEANS TO MOVE TO VEGAS.
(Charles) I SEE THE POTATO ROLLS.
THEY LOOK LIKE LITTLE BUNS.
THE FIRST THING I'M THINKING ABOUT IS DOING A SLIDER.
THE COCONUT FLAKES,
I JUST PUT INTO THE SLIDER FOR TEXTURE.
I WOULD LIKE TO WIN FOR MY FATHER.
YOU KNOW, HE WAS THE FIRST ONE THAT TEACH ME HOW TO COOK.
HE JUST PASSED ON THE PASSION ON TO ME.
AND OUR JUDGES ARE TRENDSETTING CHEF AND RESTAURATEUR...
ALEX GUARNASCHELLI,
STAR EXECUTIVE CHEF AT TWO OF NEW YORK'S TOP RESTAURANTS,
AND ACCLAIMED MODERN ITALIAN CHEF...
I THINK THIS BASKET IS FRAGMENTED.
I THINK YOU'RE 100% RIGHT.
THE COCONUT AND THE CANTALOUPE TOGETHER, I THINK THAT'S FINE.
IF YOU HAVE THE SAUSAGE AND THE POTATO BUNS,
I THINK THAT'S FINE AS WELL.
BUT I HAVEN'T BEEN ABLE TO PUT IT TOGETHER
OR FIND A DIRECTION WITH THIS BASKET.
I'M CONFIDENT THAT PANZANELLA SALAD WORKS VERY WELL
WITH THE INGREDIENTS THAT I HAVE.
ALSO I'M MAKING A GREMOLATA,
BUT THIS IS DEFINITELY NOT A TRADITIONAL GREMOLATA.
IT'S TOASTED COCONUT, TOASTED PINE NUTS WITH LIME ZEST.
MY COMPETITOR SHAWN IS VERY INTENSE.
(Shawn) PUTTING THE LOVE AND PASSION BACK IN FOOD, BABY.
(Arthur) NOT ONLY DO I HEAR HIM TALKING AN AWFUL LOT,
BUT I START HEARING SOME, LIKE, BANGING.
(banging)
I THINK TO MYSELF THAT, UH,
I WISH THAT HE WASN'T NEXT TO ME.
(banging)
(Shawn) I GO AHEAD AND MAKE THE SKIN OF MY SPRING ROLL
(Shawn) GENTLEMEN.
I REALIZE I NEED TO USE SOME SPICES
TO BRING THIS SAUSAGE MIXTURE TOGETHER.
NICE AND SMOOTH AND FUNKY.
BRINGING THE HEAT FOR YOU GUYS. BRINGING THE HEAT FOR YOU GUYS.
(Charles) A SLIDER USUALLY GETS PICKLE,
AND IT GETS CHEDDAR.
I LOOK AT THE COLOR OF THE CANTALOUPE.
IT LOOKS LIKE CHEDDAR.
AND I'M LIKE, “OKAY, I'M JUST GONNA DO A PICKLED CANTALOUPE.”
CHEFS, YOU ARE LOOKING AT TEN MINUTES ON THE CLOCK.
(Sonia) I'M THINKING ALONG THE LINES OF A COCONUT TOAST
WITH THE BREAD,
SO I SOAK MY BREAD IN CREAM AND COVER IT WITH COCONUT
AND THEN COOK IT.
(Shawn) I LIKE FOR INGREDIENTS
TO BE IN HARMONY WITH EACH OTHER
IN A WAY THAT IT TRANSFORMS
JUST YOUR PERCEPTION ABOUT FOOD.
(Shawn) OH, MY GOD, THIS IS SO FREAKING GOOD.
(Shawn) AND I START TO ROLL THESE SPRING ROLLS,
AND AS I UNROLL IT, I'M SEEING THAT IT'S JUST NOT GONNA HOLD.
FIVE MINUTES ON THE CLOCK, CHEFS.
AH, THIS ISN'T GONNA DO WHAT I WANT TO DO.
OH, THE POOR GUY IS GOING DOWN IN FLAMES RIGHT NOW.
(Shawn) I HAVE TO DO THIS, BABY. I HAVE TO DO THIS.
(Shawn) I NEED A NEW PLAN NOW.
CARNIVAL, CARNIVAL-- I'M GOING IN THAT DIRECTION.
WE FRY COOKIES. WE FRY BANANAS.
WE FRY EVERYTHING AT A CARNIVAL.
I'M LIKE, “OKAY, LET ME JUST FRY THIS FLAT BREAD.”
SO NOW I'M GOING TO PRESENT THE STUFFING
LIKE A WARM MEATY SALAD WITH FRIED BREAD.
(Ted) THREE MINUTES ON THE CLOCK, CHEFS.
CHEF ARTHUR REALLY WORKING FAST
TO TRY TO GET HIS DISH PULLED TOGETHER.
I STILL HAVE TO PREP ALL THE RAW INGREDIENTS
FOR THE PANZANELLA SALAD.
WHAT REALLY LED TO ME WANTING TO BECOME A CHEF
WAS MY DAD.
WE WERE ENEMIES, YOU KNOW, A LOT OF THE TIME,
BUT WE REALLY BONDED OVER FOOD.
AND IF IT WASN'T FOR HIM,
I DON'T FEEL I WOULD BE WHERE I AM TODAY.
(Charles) I LIKE TO EAT MY SLIDER WITH SALAD.
ARUGULA IS A STRONG FLAVOR. I DON'T WANT TO RUIN IT.
I JUST PUT OLIVE OIL, COCONUT, AND SALT.
CHEFS, YOU HAVE TWO MINUTES LEFT ON THE CLOCK.
(Sonia) I NEED A VINAIGRETTE FOR MY SALAD,
SO I GOT FOR HONEY AND RICE WINE VINEGAR.
I'M LOOKING AT THE COCONUT BREAD.
SOME GET OVER-TOASTED.
BUT I DON'T HAVE TIME TO GO BACK AND REDO IT.
30 SECONDS LEFT.
(Arthur) I DON'T HAVE THE OPPORTUNITY
TO CREATE A SEXY PRODUCT.
I JUST HAVE THE OPPORTUNITY TO CREATE A PRODUCT.
(Ted) NO TIME FOR SECOND-GUESSING, CHEFS.
TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(speaking indistinctly)
(exhales)
(Arthur) LOOKING DOWN AT THE PLATE,
I COULD SEE SO MANY THINGS WRONG,
BUT I THINK MY DISH IS BETTER THAN, YOU KNOW,
BREAKFAST SAUSAGE PATTIES ON A BUN WITH A PIECE OF MELON.
ROCKING IT OUT, BABY. ROCKING IT OUT ON “CHOPPED.”
I'M JUST, LIKE, SO EXCITED. I DID A GREAT JOB WITH THIS.
♪♪♪
CHEFS, YOU'VE ARRIVED AT THE CHOPPING BLOCK.
FOR THE FIRST ROUND OF COMPETITION
YOU WERE ASKED TO COMBINE BREAKFAST SAUSAGE, CANTALOUPE,
POTATO ROLLS, AND COCONUT FLAKES.
I CRUSTED THE POTATO BREAD WITH COCONUT,
AND IT'S A SALAD MADE WITH ARUGULA, MELON,
AND SPRINKLED WITH THE BREAKFAST SAUSAGE.
IT HAS A DRESSING OF RICE WINE VINEGAR, HONEY, AND OLIVE OIL.
THIS IS VERY REFRESHING.
I REALLY LIKE THE RICE WINE VINEGAR, BECAUSE IT BRINGS OUT
THAT INHERENT SWEETNESS OF THE MELON A LITTLE BIT.
I GET A REAL SENSE
THAT YOU REALLY LIKE TO MAKE FOOD VIBRANT.
BUT I THINK YOU ARE THE VICTIM
OF HAVING ONE INGREDIENT IN THE BASKET THAT DOESN'T GO,
AND FOR ME THAT WOULD ACTUALLY BE THE BREAD.
THE COCONUT IS A LITTLE BURNED.
AND ALSO THE BREAD IS EXTREMELY SOGGY.
I JUST PUT IT IN A LITTLE CREAM AND PUT IT IN THE COCONUT
AND FRIED IT.
MAYBE IT STAYED TOO LONG IN THE CREAM.
UH, SO TODAY I MADE COCONUT PORK SLIDER
WITH PICKLED CANTALOUPE
WITH A COCONUT ARUGULA SALAD.
(Alex) AND I WAS GONNA COMMENT, ACTUALLY, STRAIGHTAWAY
THAT USING THE MELON LIKE THAT IS VERY WHIMSICAL.
YEAH. AND MORE IMPORTANTLY, IT TASTES GOOD,
THANK YOU.
BUT THE SIDE SALAD DOES NOT MEASURE UP AT ALL
TO THAT CREATIVITY.
DID YOU DRESS THE SALAD? IT SEEMS VERY UNDERDRESSED.
I JUST LIKE TO SEASON MY ARUGULA JUST WITH OLIVE OIL AND SALT.
I'M SORRY IT'S NOT, UM,
ENOUGH SEASON.
THANK YOU, CHEF CHARLES. CHEF ARTHUR.
UM, I MADE TODAY A PANZANELLA INSALATA
WITH A COCONUT PIGNOLI GREMOLATA.
UM, IN PLACE OF TOMATO,
I USED THE MELON.
UH, YEAH.
EXTREMELY NERVOUS.
TAKE IT EASY. BREATHE.
WELL, YOU KNOW, I HAVE TO SAY I REALLY WANTED TO SEE
SOME TEXTURAL CONTRAST
BECAUSE EVERYTHING WAS INHERENTLY SOFT IN THAT BASKET,
AND I THINK YOU REALLY ACHIEVED THAT,
ESPECIALLY WITH THE CUCUMBER
AND ALSO THE WAY YOU TOASTED THE COCONUT.
I LOVE THE PIGNOLI. IT'S A GREAT DEPTH OF FLAVOR.
I HAD THE ARUGULA ON MY BOARD.
I JUST--YOU KNOW, THOSE LAST TWO MINUTES JUST FLEW BY.
SO WHY ARE YOU HERE TODAY?
UM, FIRST TO, YOU KNOW, PROVE SOMETHING TO MYSELF.
UH, I-I WOULDN'T--
YOU KNOW, MY FATHER WAS A BIG INFLUENCE,
SO THAT IS A BIG THING.
THAT'S MY DAD. HE ABSOLUTELY LOVED FOOD.
SOME OF OUR BIGGEST BONDING MOMENTS WAS,
YOU KNOW, DURING OUR MIDNIGHT SNACKS.
WHY IS THIS COMPETITION KICKING UP ALL THIS EMOTION FOR YOU?
(sniffs) I MISS HIM.
UH... (sniffs)
I-I MOVED OUT WHEN I WAS 15,
AND, UH, AND IT WASN'T UNTIL AFTER I MOVED OUT
THAT, UH, WE BECAME FRIENDS.
WHEN I WAS 19, HE DIED,
AND...
I DON'T HAVE ANY OTHER FAMILY, SO...
YOU KNOW, I LOST MY FATHER, TOO,
AND I KNOW HOW DIFFICULT IT CAN BE,
AND I THINK THAT YOU GOT A REAL GIFT FROM HIM, THOUGH,
AND, UM, THAT'S--THAT'S A REALLY SPECIAL THING
THAT NOT EVERYBODY GETS.
CHEF ARTHUR, THANK YOU. AND FINALLY, CHEF SHAWN.
UH, WHAT YOU HAVE
IS SAUSAGE WITH CANTALOUPE TOSSED IN
AND PLACED ON FRIED POTATO ROLL.
I'M GONNA BE TOTALLY HONEST WITH YOU.
WELL, YOU KNOW, I'M A FORMER COMBAT SOLDIER,
101st AIRBORNE,
SO BEING QUICK ON YOUR FEET IS WHAT WE'RE TRAINED TO DO.
I GOT TO COMPLEMENT YOU ON THE USE OF YOUR SPICES,
BECAUSE BREAKFAST SAUSAGE IS VERY ASSERTIVE,
BUT I THINK THAT YOU'VE REALLY BALANCED
THE SWEETNESS IN THE MELON WITH,
THANK YOU.
I THINK YOUR MOST SUCCESSFUL PART OF THIS DISH
ACTUALLY IS THE USE OF THE CANTALOUPE.
(Alex) YOU COOKED IT DOWN, AND IT MADE THE SAUSAGE JUICY.
QUITE FRANKLY, I COULD DO WITHOUT THE BREAD ALTOGETHER.
(Chris) IT'S A LITTLE DARK. IT'S A LITTLE BITTER.
FRYING THE BREAD-- THAT'S KIND OF CRAZY.
I WASN'T ABLE TO ROLL IT THE WAY I WANTED TO ROLL IT.
IT WAS LIKE, “HOW CAN I SALVAGE THIS AND MAKE IT JUST AS FUN”"
I-I JUST DON'T AGREE WITH THAT.
ALL RIGHT, THANK YOU, CHEFS.
THEY KILLED ME. THEY WERE BRUTAL ON ME.
(Charles) ‘CAUSE YOU TALK TOO MUCH.
YOU MAKE--
I MAKE A LOT OF NOISE?
(laughs)
I MAKE A LOT OF NOISE.
WELL, YOU KNOW, THE THING ABOUT ME IS I CAN BACK UP
ANYTHING THAT I PUT OUT THERE.
IF THERE WAS SOMEONE I THINK THAT REALLY EXCELLED
IN THIS ROUND, I THINK IT WAS CHARLES.
I REALLY LIKED HIS SLIDER.
I DIDN'T REALLY CARE FOR THE SALAD.
I THOUGHT IT WAS KIND OF AN AFTERTHOUGHT.
BUT I LOVED THAT PICKLED CANTALOUPE MIMICKING HIS CHEESE.
I REALLY FEEL LIKE ARTHUR SHOWS GREAT INSTINCTS.
THE PANZANELLA THAT HE GAVE US,
I LIKED THAT HE HAD THE CUCUMBER INSIDE THERE.
I LIKED THAT HE SUBSTITUTED CANTALOUPE FOR TOMATOES.
HOWEVER, I WISHED THAT ARTHUR HAD USED THE ARUGULA,
BECAUSE I THINK THAT WAS WHAT WAS MISSING FROM HIS PANZANELLA.
I THOUGHT SONIA'S SALAD WAS SIMPLE,
CLEAN, DIRECT, AND REALLY GOOD.
BUT THAT BREAD ON SONIA'S PLATE
HAD THE CONSISTENCY OF A TOTALLY SATURATED SPONGE,
I LIKED SHAWN'S CANTALOUPE.
HE USED IT LIKE A COMPOTE OR A SAUCE.
I LIKED SHAWN'S ADDITION
OF SPICES AND SEASONINGS TO THE SAUSAGE,
AND IT WAS, LIKE, REALLY JUICY.
AND I'M QUITE FRANKLY IMPRESSED THAT HE GOT HIS PLATES FINISHED,
BUT I DON'T UNDERSTAND WHERE HIS MIND IS
WHEN HE'S DEEP-FRYING BREAD LIKE THAT.
HE COULD HAVE DONE A HUNDRED DIFFERENT THINGS.
IT--IT WAS A LITTLE BIT ODD.
♪♪♪
(Sonia) I'M WORRIED.
I SURE AS HELL DON'T WANT TO BE CUT OFF
BECAUSE OF A SOGGY LITTLE PIECE OF BREAD.
(Shawn) I DON'T WANT TO HEAR THAT WORD “CHOPPED”
AT ALL WHATSOEVER UNLESS THEY'RE REFERRING TO SOMEONE ELSE.
♪♪♪
CHEFS, FOR ONE OF YOU THIS COMPETITION IS DONE.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
CHEF SHAWN, YOU'VE BEEN CHOPPED.
(sighs)
CHEF, THE FACT THAT YOU WERE ABLE TO ADJUST
WITH FOUR MINUTES LEFT ON THE CLOCK
AND STILL GET SOMETHING IN FRONT OF US
THAT HAD REALLY ASSERTIVE, BIG FLAVORS
WAS REALLY SOMETHING TO BE COMPLEMENTED.
HOWEVER, I THINK YOUR BREAD WAS OVERCOOKED,
AND THE PRESENTATION LEFT A LOT TO BE DESIRED.
SO BECAUSE OF THOSE THINGS, WE HAD TO CHOP YOU.
THANK YOU.
(Shawn) I RESPECT THE JUDGES' OPINION.
I JUST AM IN COMPLETE DISAGREEMENT WITH IT.
I REALLY FELT LIKE MY FLAVORS WERE DEVELOPED
MORE SO THAN THE OTHER PLATES.
THE HARDEST THING FOR ME IS PUTTING A CAP
ON ALL THE ENERGY THAT I HAVE RIGHT NOW.
AS CHEFS, YOUR FOOD SPEAKS FOR YOU.
SONIA, CHARLES, ARTHUR,
RIGHT NOW YOU MUST CREATE AN ENTRéE
THAT SENDS THE RIGHT MESSAGE TO THE JUDGES.
PLEASE OPEN YOUR BASKETS.
THE MANDATORY INGREDIENTS ARE...
30 MINUTES ON THE CLOCK THIS TIME,
CLOCK STARTS NOW.
(Charles) BEHIND. EXCUSE ME. BEHIND.
(Ted) SO, JUDGES, I'M EXCITED TO SEE VADOUVAN,
THE FRENCH INDIAN SPICE MIX HERE IN THE BASKET.
(Sonia) WHEN I LOOK AT THE VADOUVAN,
I THINK, WHAT AM I GONNA MAKE WITH THAT?
IT HAS CURRY AND TURMERIC.
SO I DECIDE THAT I'M GONNA DUST IT OVER MY FISH.
FIDDLEHEAD FERNS ARE A FUNNY LITTLE VEGETABLE.
THEY'RE VERY EARTHY, SO I'M GOING TO BLANCHE THEM FIRST
AND THEN GET THEM ORGANIZED IN MY SAUTé PAN.
MY SON'S NAME IS AMANI.
HE'S VERY FUNNY. HE'S VERY CUTE.
HE KEPT TELLING ME, “MOMMY, I KNOW YOU'RE GONNA WIN.”
SO NOW NOTHING CAN HOLD ME BACK FROM WINNING.
THE SABLEFISH IS SO RICH AND FLAVORFUL.
I MEAN, IT'S GOT A SUBLIME TEXTURE.
ONE OF MY FAVORITE FISHES, ALSO REFERRED TO AS BLACK COD.
(Charles) THE FISH IS GOING TO BE THE HARDEST THING
TO COOK IN THE BASKET,
BECAUSE YOU NEED TO COOK IT PERFECTLY.
I'M GONNA DO A CRUSTED COD WITH THE VADOUVAN.
I LOOK AT THE BLOOD ORANGE SORBET,
AND THE FIRST THING I THINK, I'M GONNA MELT IT DOWN.
I'M JUST GONNA DO A SAUCE WITH IT.
I MOVED HERE FOUR AND A HALF YEARS AGO,
AND MY PARENTS MISS ME A LOT.
TODAY I WANT TO WIN TO SHOW THEM
THAT THERE IS A REASON WHY I'M STAYING HERE.
(Arthur) VADOUVAN-- I'VE NEVER HEARD OF IT.
I'VE NEVER WORKED WITH SABLEFISH BEFORE.
I'VE NEVER HEARD OF FIDDLEHEAD FERNS,
BUT THE SHAPE OF THE FERNS REMIND ME OF FUSILLI PASTA,
SO I'M GONNA MAKE A CARBONARA OF FIDDLEHEAD FERNS.
ONE OF THE FIRST PASTAS
MY FATHER EVER TAUGHT ME HOW TO COOK WAS CARBONARA.
I DON'T FEEL THAT BECAUSE I DIDN'T GO TO CULINARY SCHOOL
I HAVE ANY DISADVANTAGE.
MY EXPERIENCE IS THAT OF A VERY WELL-TRAINED CHEF.
(Charles) I WENT TO ONE OF THE BEST CULINARY SCHOOLS
IN FRANCE.
THEY TAUGHT ME A LOT OF TECHNIQUE.
I NEED A STARCH. I THINK ABOUT POLENTA RIGHT AWAY.
VADOUVAN IS VERY STRONG,
BUT I THINK IT'LL BRING A NICE TASTING TO THE POLENTA.
(speaking French)
OUI? OKAY, MERCI.
SONIA IS TELLING ME, “CAN I TAKE THE POLENTA?”
I'M LIKE, “YEAH, OF COURSE, YOU CAN TAKE IT,”
BUT I'M LIKE, WE ARE BOTH MAKING THE SAME STARCH.
I NEED TO MAKE IT BETTER THAN HERS.
I WANT TO ADD A DIFFERENT COMPONENT INTO MY POLENTA,
AND I THOUGHT ANCHO CHILI WOULD BE REALLY DELICIOUS
TO ADD A TOUCH A SMOKINESS.
(Charles speaking French)
(Arthur) (bleep) I GOT TO DEAL
WITH CHARLES AND SONIA SPEAKING FRENCH.
FOR ONCE I THOUGHT I WOULD BE IN A KITCHEN
AND HEAR ENGLISH THE WHOLE TIME.
I PLAN ON DOING PURPLE POTATOES OF SOME SORT,
SO I GET THE POTATOES IN THE WATER.
I JUST SEASON THE FISH WITH SALT AND PEPPER,
A LITTLE BIT OF THE VADOUVAN AND PAN-SEAR THE FISH.
(Charles) I'M LOOKING AT THE FIDDLEHEAD FERNS,
AND I'M LIKE, “WOW, I'VE NEVER SEEN THAT BEFORE.”
IT'S CRUNCHY, DOESN'T HAVE THAT MUCH FLAVOR.
I'M JUST GONNA BLANCHE THEM AND GLAZE THEM,
PUT SOME ORANGE ZEST INTO IT.
I THINK ARTHUR IS VERY NERVOUS.
HE'S VERY STRESSED OUT.
OH, BOY. OH, BOY.
(Alex) ARTHUR, TRY AND RELAX. YOU CAN DO THIS.
(Arthur) YES, MA'AM.
ALEX SAYS TO ME, YOU KNOW, “YOU NEED TO CALM DOWN.”
I WANTED TO TELL HER TO SHUT UP,
BECAUSE, YOU KNOW, HOW CAN YOU EXPECT
SOMEBODY THAT'S IN THIS POSITION TO BE CALM?
I MEAN, BLOOD ORANGE SORBET IS VERY TASTY,
AND I'VE MADE A BLOOD ORANGE BEURRE BLANC BEFORE,
SO I GRAB WHITE WINE, HEAVY CREAM, AND BUTTER.
I ADD THE SORBET.
I KNOW IT'LL DO WHAT I NEED IT TO DO.
CHEFS, YOU HAVE TEN MINUTES LEFT ON THE CLOCK.
I AM FUTZING WITH MY POLENTA.
I REALIZE I DON'T HAVE ENOUGH LIQUID.
I PUT BUTTER IN IT. I PUT HEAVY CREAM. I PUT MILK.
AND THEN I PUT WATER AND MIX IT IN.
(Arthur) THE POTATOES DO NEED A CREAMY ASPECT TO THEM.
GOAT CHEESE IS VERY CREAMY,
AND I FEEL LIKE THE SALTINESS FROM THE CHEESE GOES VERY WELL
WITH THE SWEETNESS FROM THE BLOOD ORANGE BEURRE BLANC.
(Scott) YOU KNOW, THAT BLOOD ORANGE SORBET
HAS THE ADDITION OF SUGAR TO IT,
SO IT HAS A TENDENCY TO BE CLOYING AS WELL
IF IT'S MELTED DOWN.
(Charles) MY SAUCE IS REDUCING TOO MUCH.
IT'S TURNING INTO A CARAMEL.
I NEED TO ADD SOME MORE BUTTER INTO IT,
OTHERWISE IT'S NOT GONNA BE A SAUCE.
(Ted) CHEFS, THERE ARE ONLY FIVE MINUTES LEFT.
(Sonia) I WANT TO KEEP MY DISH FRESH, BRIGHT,
SO I DECIDE TO USE THE SORBET AS A PALATE FRESHENER
AND MAKE A CUCUMBER SALSA.
CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
(Arthur) THIS IS A NERVE-RACKING EXPERIENCE,
BUT I DO HAVE EVERY CAPABILITY OF WINNING.
(Charles) I KNOW THE FISH IS COOKED PROPERLY. IT LOOKS GREAT.
I'M LOOKING AT MY SAUCE. I DON'T REALLY LIKE IT.
BUT I DON'T THINK I CAN DO VERY MUCH ABOUT IT.
I JUST HAVE TO PUT IT ON THE PLATE THE WAY IT IS.
(Ted) 30 SECONDS.
(Sonia) I SEE THAT MY POLENTA'S STILL A BIT HARD.
THAT REALLY BUGS ME, BECAUSE I KNOW HOW TO COOK POLENTA.
WHAT'S DONE IS DONE, CHEFS,
AND WHAT'S NOT DONE, YOU HAVE ONLY A FEW SECONDS TO FINISH.
AND TEN, NINE,
EIGHT, SEVEN, SIX,
FIVE, FOUR, THREE,
TWO, ONE.
OKAY.
(sighs)
(Charles) I'M LOOKING DOWN. I SEE MY DISH. I'M HAPPY.
I LOOK AT ARTHUR'S. IT'S A LITTLE MESSY.
I TURN TO SONIA'S SIDE, AND I'M LIKE,
“I THINK THAT THIS ONE, I GOT IT.”
(Arthur) COULD IT HAVE BEEN BETTER? YES.
BUT IS IT CHOP WORTHY? I DON'T THINK SO.
(exhales)
CHEFS, I WOULDN'T SAY THIS BASKET
WAS PARTICULARLY FRIENDLY--
FIDDLEHEAD FERNS, SABLEFISH,
VADOUVAN, AND BLOOD ORANGE SORBET.
CHEF CHARLES.
(Charles) SO I MADE A PAN-SEARED CRUSTED SABLEFISH
WITH ORANGE-GLAZED FIDDLEHEAD FERNS
AND VADOUVAN POLENTA WITH BLOOD ORANGE SAUCE.
MY FISH IS COOKED FLAWLESSLY.
IT'S PER--IT'S PERFECT.
I'VE NEVER EATEN A BETTER PIECE OF FISH ON THIS SHOW.
AND THE POLENTA IS VERY, VERY GOOD.
I THINK THE POLENTA AND THE FISH TOGETHER
ARE BRILLIANT.
THE TECHNIQUE AND THE TASTE IS BORDERLINE OBSCENE.
THANK YOU.
(mouths words)
IT'S TACKY AND SWEET,
AND IT JUST FEELS LIKE IT DOESN'T BELONG.
IT REALLY IS, I MEAN, UNCOMFORTABLY REDUCED.
SEE HOW I CAN'T EVEN GET IT OFF MY FORK?
YEAH.
THANK YOU.
YES, SIR.
UM, I HAVE BROWN BUTTER
AN VADOUVAN-SEARED FILLET OF SABLEFISH
SERVED ATOP SMASHED PURPLE POTATO
TOPPED WITH A LITTLE BIT OF GOAT CHEESE
ALONGSIDE A CARBONARA OF FIDDLEHEAD FERNS
AND A BLOOD ORANGE BEURRE BLANC.
WILDLY CREATIVE USE OF THE INGREDIENTS.
AND THE FLAVORS THAT YOU WERE ABLE TO GET ARE--ARE GOOD,
UM, PARTICULARLY YOUR SAUCE.
I REALLY LIKE IT,
AND I THINK IT GOES REALLY, REALLY WELL WITH THE FISH.
I DON'T THINK IT GOES REALLY WELL
WITH ANYTHING ELSE ON THE PLATE.
I LIKE THE SMASHED POTATOES, AND I THINK THAT THE TANGINESS
OF THE GOAT CHEESE IS DELICIOUS WITH IT,
YES, SIR.
(Alex) THERE'S GOAT CHEESE. THERE'S BUTTER ON THE FISH.
THERE'S BUTTER IN THE SAUCE.
SOMETIMES I FIND DAIRY CAN ACTUALLY BE A CRUTCH,
BECAUSE IT ADDS RICHNESS,
YES, MA'AM.
CHEF ARTHUR, THANK YOU. LAST ENTRéE--CHEF SONIA.
I DUSTED MY FISH WITH THE VADOUVAN,
PAN-SEARED,
AND IT'S SERVED WITH AN ANCHO CHILI POLENTA,
AND I MADE A CUCUMBER SALSA
WITH THE ORANGE SORBET TO COOL IT DOWN.
IT LOOKED LIKE THE POLENTA NEEDED A LITTLE BIT MORE LIQUID,
YEAH.
IT'S LIKE A MASH.
I'M LOOKING AT BOTH SCOTT AND ALEX'S POLENTA,
AND I'M NOT SEEING
THESE GIGANTIC CHUNKS OF ANCHO THAT I HAVE HERE.
I LOVE ANCHO CHILI,
BUT IT'S DOMINATING MY PALATE RIGHT NOW.
IT'S ALL I'M TASTING.
AND WHEN I GET TO THE CENTER OF MY FISH,
IT'S--IT'S NOT COOKED ALL THE WAY THROUGH.
I THINK YOU HAD THE MOST SUCCESS WITH THE BLOOD ORANGE SORBET,
AND I SAY THAT WITH IRONY
BECAUSE YOU LEFT IT PRETTY MUCH AS IT IS,
AND IT DOES REALLY WORK WITH THE CUCUMBER.
THANK YOU.
YOUR DAILY ENDEAVORS OF A CHEF, WHAT MOTIVATES YOU?
MY DAILY ENDEAVORS MAINLY ARE TO BE A MOM AND A CHEF.
UH, I HAVE A LITTLE BOY. HE'S 8.
AND HE'S GREAT.
(Alex) THAT'S OKAY.
FOR ME, FOOD IS REALLY SOMETHING THAT WE SHARE EVERY DAY AT HOME.
I THINK IT'S SOMETHING THAT BRINGS PEOPLE TOGETHER,
COUNTRIES, CULTURES,
RITUALS.
I THINK THAT'S WHAT KEEPS ME GOING.
THANK YOU.
OKAY, THE JUDGES NEED SOME TIME. CHEFS, PLEASE TAKE A BREATHER.
THANKS.
(Charles) I'M TIRED.
I WAS HAVING A PROBLEM WITH MY POLENTA,
BECAUSE IT FELL A LITTLE TOO MUCH,
AND I ADDED WATER, AND I PUT CREAM FIRST,
AND I SHOULDN'T HAVE.
WELL, ANYWAY IT'S DONE NOW. HOW DO YOU FEEL?
NOT 100% SATISFIED WITH THE DISH.
I'M NOT REALLY READY TO GO HOME.
ALL RIGHT, SO FROZEN DESSERT WITH FISH--
HOW'S THAT COMBO WORKING OUT FOR YOU?
CHARLES HAD SO MANY POSITIVE ELEMENTS ON THAT DISH.
THE SAUCE WAS CLEARLY NOT ONE OF THEM.
IT REMINDED ME OF, LIKE, A FRUIT CANDY I HAD GROWING UP.
IT WAS VERY, VERY, VERY SWEET.
BUT THAT FISH WAS PERFECT. IT WAS SPECTACULAR.
THE CHEF WHOSE SAUCE DID WORK WAS CHEF ARTHUR.
HIS BEURRE BLANC, I THINK, WAS THE MOST SUCCESSFUL EXAMPLE
OF WHAT YOU CAN DO WITH BLOOD ORANGE SORBET.
I THINK ARTHUR REALLY LET HIS NERVES RULE THE ROUND,
AND I FEEL LIKE THE MORE NERVOUS ARTHUR GOT,
THE MORE DAIRY HE PULLED OUT OF THE FRIDGE.
TO ADD PARMESAN CHEESE AND GOAT CHEESE TO A DISH
THAT HAS A SEARED PIECE OF SABLEFISH ON IT
COULDN'T AGREE WITH YOU MORE.
I THINK IF YOU AIRLIFTED
THE POLENTA OFF SONIA'S DISH...
AND IT WOULD REQUIRE AIRCRAFT.
IT WOULD HAVE BEEN A REALLY GOOD DISH.
SONIA'S CUCUMBER SALSA WORKED VERY WELL
WITH THE BLOOD ORANGE SORBET.
I THOUGHT IT WORKED VERY WELL WITH THE FISH.
I WAS KIND OF AMAZED IT WENT SO WELL WITH BOTH DISPARATE ITEMS.
BUT SONIA'S POLENTA WAS VERY HEAVY.
SHE COMPLETELY OVERWHELMED IT WITH THE ANCHO CHILI.
ALSO ON MY PLATE, UNFORTUNATELY,
MY FISH WAS NOT COOKED ALL THE WAY THROUGH.
I DIDN'T WANT TO EAT THAT.
SO IT'S ALWAYS LIKE A PUZZLE,
WORKING THROUGH HOW THESE DISHES STACKED UP AGAINST ONE ANOTHER.
I THINK WE HAVE.
OKAY.
(Arthur) I'D GIVE PRETTY MUCH ANYTHING TO STAY RIGHT NOW.
I WANT MY GIRLFRIEND, SOON-TO-BE WIFE,
TO BE PROUD OF ME.
TO GO BACK AND BE A FAILURE WOULD BE VERY TOUGH FOR ME.
(Sonia) I'M A LITTLE UPSET ABOUT MY POLENTA
BECAUSE I SHOULD KNOW BETTER,
BUT OTHERWISE I FEEL LIKE I SHOULD NOT GO HOME.
♪♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
CHEF ARTHUR, YOU'VE BEEN CHOPPED.
JUDGES?
(Alex) ARTHUR, WE REALLY FELT
THAT YOUR MAIN COURSE FELL SHORT.
BECAUSE OF YOUR OVERUSE OF THE GOAT CHEESE,
THE PARMESAN CHEESE, AND THE BUTTER,
THEY REALLY OVERWHELMED THE OTHER ELEMENTS OF YOUR DISH,
AND FOR THAT REASON WE HAD TO CHOP YOU.
THANKS.
(Arthur) ALL I CARED ABOUT WAS THE MONEY,
AND NOW THAT THAT'S TAKEN OUT OF THE EQUATION,
I JUST WANT TO GO HOME.
CHEF SONIA, CHEF CHARLES, ASK YOURSELF,
“DOES MY OPPONENT HAVE THE SAME SKILLS THAT I HAVE?”
(Charles) SONIA-- SHE COULD BE MY MOM.
SHE COOKED LONGER THAN I WAS ALIVE.
BUT IT DOESN'T MEAN ANYTHING. I KNOW WHAT I'M DOING.
(Sonia) I KNOW I COULD BEAT CHARLES.
HE'S A VERY GOOD COOK, BUT I STARTED AS A PASTRY CHEF,
AND I'M VERY COMFORTABLE MAKING DESSERTS.
PLEASE OPEN YOUR BASKET.
THE MANDATORY INGREDIENTS ARE...
I'M LIKE, “DAMN.”
BESIDES THE RASPBERRIES, I DON'T KNOW ANY OF THE INGREDIENTS.
30 MINUTES ON THE CLOCK, TIME STARTS NOW.
THE STAKES ARE VERY HIGH FOR THESE CHEFS.
YOU KNOW, WE HAVE SONIA
WHO WANTS TO MOVE HER FAMILY TO VEGAS WITH THE WINNINGS
AND CHARLES, OF COURSE, WHO'S AN UP-AND-COMING CHEF,
AND I THINK THIS MEANS A LOT TO HIM
(Charles) THE CHERIMOYA-- I'M OPENING IT,
AND I'M LIKE, “WOW, THERE IS A LOT OF SEEDS.”
CHEFS, I NEED TO TELL YOU BOTH-- THE SEEDS IN THAT CHERIMOYA,
DO NOT EAT THEM AND DO NOT SERVE THEM.
(laughs)
I'M LIKE, OKAY, IT'S FINE. I'M JUST GONNA COOK IT
AND THEN STRAIN IT, AND IT'S GONNA BE OKAY.
I'M GONNA DO A BROWN BREAD PAIN PERDU OR FRENCH TOAST
AND A CHERIMOYA MAPLE SYRUP COULIS.
IF MY FATHER SEES ME DOING FRENCH TOAST
WITH A BREAD THAT COMES OUT OF A CAN, HE WOULD LAUGH.
BROWN BREAD--THAT'S SOMETHING I'M FAMILIAR WITH ACTUALLY.
THAT'S A NEW ENGLAND PRODUCT. IT'S VERY MOLASSES-Y.
IT'S ALMOST LIKE A SWEET RYE BREAD.
IT'S STEAMED IN THE CAN. THAT'S HOW THEY MAKE IT.
(Sonia) BROWN BREAD IN A CAN-- OH, VERY INTERESTING.
I TOTALLY THINK BREAD PUDDING,
SOFT, GOOEY, BUTTERY-- YOU CAN'T GO WRONG.
I MIX TOGETHER MY CUSTARD,
PUT THAT OVER THE BREAD WITH SOME CURRANTS.
CHERIMOYA IS A FRUIT THAT WE EAT IN LEBANON.
I DECIDE TO USE THE CHERIMOYA IN ITS NATURAL FORM,
SO I SPOON IT OUT, TAKE THE SEEDS OFF,
AND THEN I'M GOING TO PUT IT OVER THE BREAD.
(Ted) HAVE WE TALKED AT ALL
ABOUT WHAT CHERIMOYA TASTES LIKE?
(Alex) LIKE A PEAR, A LITTLE BIT.
I THINK IT'S GOT THAT GRAINY QUALITY.
I'M SORRY, BUT IS HE COOKING THE SEEDS IN THE POT?
(Ted) OH, CHEF, YOU WANT TO BE CAREFUL
IF THEY COOK WITH IT, IS THAT A PROBLEM?
THAT IS A PROBLEM. YEAH, YOU CAN'T.
YEAH, I'M SORRY. CAN'T SERVE THEM.
(Charles) I NEED TO TAKE OUT THE SEEDS,
AND I HAVE A LOT IN MY PAN,
AND I'M LIKE, I'M GONNA SPEND 15 MINUTES
JUST TAKING OUT THE SEEDS.
I NEED TO GET IT DONE AS SOON AS POSSIBLE.
(Sonia) I SEE THE SOUR BEER, AND I'M REALLY HAPPY ABOUT IT.
WHEN I LIVED IN BRUSSELS, WE DRANK A LOT OF BEER.
I DECIDE TO MAKE A SABAYON WITH IT.
I'VE DONE THIS HUNDREDS OF TIMES,
AND I KNOW HOW THE SABAYON SHOULD LOOK.
BY THE WAY, CHARLES IS STILL REMOVING THOSE CHERIMOYA SEEDS.
I MEAN, HE'S NOT HAPPY ABOUT IT.
(Ted) 20 MINUTES LEFT ON THE CLOCK.
(Charles) IT'S NOT GOING WELL FOR ME.
I'M KIND OF FORGETTING ABOUT THE BEER.
I'M FORGETTING ABOUT THE BREAD.
I'M TASTING THE SOUR BEER. IT'S BITTER.
I NEED TO BRING SOME SWEETNESS.
I'M LIKE, OKAY, I'M GONNA DO A SOUR BEER CARAMEL SAUCE.
I'M IN VERY BAD SHAPE.
(Sonia) I TAKE OUT THE RASPBERRIES,
AND I KNOW THAT I LIKE THEM RAW,
SO I'M GONNA COMBINE THE BEER AND THE RASPBERRIES
WITH SOME SUGAR.
WELL, CHEF, I NOTICE THAT YOU LIKE TO WEIGH YOUR INGREDIENTS.
ACTUALLY, I DON'T REALLY LIKE TO WEIGH MY INGREDIENTS.
(Charles) I JUST BURNED MY CARAMEL.
UH-OH. ANOTHER, UH, SITUATION HERE.
(Charles) I CAN'T SERVE A BURNED CARAMEL.
IT'S GONNA BE DEATH FOR ME. I NEED TO DO IT AGAIN.
(Scott) OH, HE'S COMPLETELY OFF HIS GAME.
HE IS JUST NOT COMFORTABLE AT THIS POINT.
I'M LOOKING AT WHERE I AM.
I'M NOWHERE.
(Sonia) I HAVE MY BREAD IN THE OVEN,
AND NOTHING'S HAPPENED, SO I'M THINKING,
LET ME JUST STICK IT IN A SAUTé PAN WITH BUTTER.
SO THIS IS LIKE A CAMPER-STYLE BREAD PUDDING.
IF YOU WANT TO MAKE BREAD PUDDING
AND YOU DON'T HAVE AN OVEN, THIS IS WHAT YOU GO FOR.
CHEFS, YOU HAVE TEN MINUTES LEFT ON THE CLOCK.
(Charles) I WANT TO MAKE A RASPBERRY MOUSSE.
GOING TO THE PANTRY, TAKE THE MASCARPONE, SOME MILK,
TO MAKE IT A LITTLE SOFTER.
I'M SORRY. GUYS, CHARLES IS HAVING ANOTHER PROBLEM.
(Charles) I PUT TOO MUCH MILK.
YOU KNOW, THERE IS NOT REALLY MUCH THING I CAN DO.
I'M GONNA OVER-WHIP THEM BUT WHATEVER.
I'M GONNA TRY TO MAKE IT THICKER.
(Ted) FIVE MINUTES LEFT.
(Sonia) I WANT A CARAMEL GARNISH,
SOMETHING TO ADD A CRUNCH AND A LITTLE HEIGHT.
A DESSERT HAS TO LOOK REALLY PRETTY. IT HAS TO BE INVITING.
ONE MINUTE LEFT ON THE CLOCK, CHEFS.
I'M LOOKING AT MY PAIN PERDU, AND I'M LIKE, “DAMN. IT'S DRY.”
I SEE THE REST OF THE RASPBERRIES.
I'M GONNA DO THIS RASPBERRY SALAD TO PUT ON TOP.
I'M A FIGHTER. I WON'T GIVE UP.
I HAD TWO GOOD ROUNDS. I'M NOT GONNA LOSE RIGHT NOW.
COUNTING DOWN, CHEFS.
AND TEN, NINE,
EIGHT, SEVEN, SIX,
FIVE, FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Charles) I'M LOOKING AT SONIA'S PLATES,
AND I'M LIKE, “IT'S GREAT.”
WHEN I LOOK AT MY PLATE, I'M LIKE,
“I SHOULD HAVE DONE BETTER.”
(Sonia) I THINK CHARLES DID A GREAT JOB.
I MEAN, IF I WAS OPENING A RESTAURANT,
I WOULD HIRE HIM TO BE MY SECOND.
WHAT TO DO WITH SOUR BEER, CHERIMOYA,
RASPBERRIES, AND BROWN BREAD IN A CAN?
YES.
SO I MADE A STOVETOP BREAD PUDDING
WITH A BEER SABAYON.
THE CHERIMOYA IS UNDER THE SABAYON,
A CARAMEL AS A GARNISH,
AND RASPBERRIES THAT ARE MACERATED WITH SUGAR AND BEER.
(Scott) REALLY GOOD. I REALLY LIKE IT.
I REALLY LIKE IT. THE CHERIMOYA IS PERFECT.
I'M LOOKING FOR A LITTLE BIT MORE OF THAT SOUR BEER...
UM, IN THE SABAYON.
BUT I THINK YOU REALLY HAVE A DEEP UNDERSTANDING
THANK YOU.
I GREW UP IN NEW ENGLAND, AND I KNOW BROWN BREAD VERY WELL.
I LOVED WHAT YOU DID WITH IT.
IT'S REALLY SOAKED UP A LOT OF THAT CUSTARD.
YEAH, IT'S VERY INVITING.
THANK YOU.
CHEF CHARLES.
SO I MADE BROWN BREAD PAIN PERDU
WITH CHERIMOYA AND MAPLE SYRUP COULIS,
SOUR BEER CARAMEL SAUCE,
A RASPBERRY MOUSSE, AND A RASPBERRY SALAD.
I THINK THE CARAMEL'S ONE OF THE BEST THINGS
I'VE TASTED TODAY.
IT HAS AN AMAZING RICHNESS AND ROUNDNESS
THAT REALLY DOES TRANSFORM THE BEER.
BUT I THINK THIS MOUSSE--
I SAW YOU STRUGGLING WITH THIS.
AND I THINK ULTIMATELY WHAT HAPPENED
IS THAT IT'S OVER-WHIPPED,
AND I THINK THE TEXTURE OF IT ISN'T NECESSARILY THERE,
ALTHOUGH THE FLAVOR'S REALLY WONDERFUL.
I HAVE TO SAY, YOU KNOW, THE BROWN BREAD,
YOU DIDN'T REALLY TRANSFORM THE INGREDIENT.
IT KIND OF TASTES LIKE BROWN BREAD OUT OF A CAN.
I SHOULD HAVE SOAKED IT A LITTLE MORE,
BUT I THINK I'VE BEEN RUSHING WITH THE TIMES
WITH--AND THE CARAMEL AND...
OBVIOUSLY COST ME A LITTLE BIT.
(Ted) ALL RIGHT, CHEFS,
ALL THREE OF YOUR COURSES WILL BE CONSIDERED
IN THE JUDGES' FINAL DELIBERATION.
THANK YOU.
I'M NERVOUS.
I WAS HAPPY ABOUT THE WAY I STARTED.
I'M NOT HAPPY ABOUT ABOUT THE WAY I FINISHED.
I KIND OF HOPE THAT THEY'RE GONNA REMEMBER
(Sonia) HA HA HA.
ONE WAS A LITTLE UNDERCOOKED. IT WASN'T RAW.
UNDERCOOKED AND RAW ARE TWO DIFFERENT THINGS.
OKAY, FRUIT, BREAD, BEER--
DID THOSE INGREDIENTS IN THE HANDS OF THESE CHEFS
RESULT IN GOOD DESSERTS FOR YOU?
I THINK SONIA REALLY NAILED IT WITH THE DESSERT.
THE TEXTURE OF THE CARAMEL, THE BEER, THE RASPBERRIES,
EVERYTHING WAS SO CAREFUL.
YOU KNOW, WHEN I ATE SONIA'S DESSERT,
I DIDN'T FEEL LIKE I WAS EATING A SLICE OF BROWN BREAD.
I THINK WHAT CHARLES REALLY NEEDED TO DO
WITH THAT PAIN PERDU WAS TO CUT IT A LITTLE THINNER.
I MEAN, HE CUT IT SO THICK
IT DIDN'T ALLOW FOR THE ABSORPTION OF MORE LIQUID.
BUT I THOUGHT THE CARAMEL THAT CHARLES MADE WAS STELLAR.
I THINK WE'RE ALL IN AGREEMENT
THAT SONIA HAD THE STRONGER DESSERT.
I DON'T THINK THERE'S ANY QUESTION
THAT CHARLES HAD THE BETTER ENTRéE.
MOST OF THE COMPONENTS ON CHARLES'S ENTRéE
HAD YOU PEOPLE RAVING, INCLUDING YOU SAYING
IT'S THE BEST PIECE OF FISH YOU'VE EVER EATEN IN THIS ROOM.
EXCEPT FOR THE SAUCE.
WITH THE EXCEPTION OF THE SAUCE.
YOU KNOW, SONIA'S POLENTA KIND OF OVERTOOK THE DISH.
THERE WAS SO MUCH ANCHO CHILI
THAT IT COMPLETELY OVERTOOK THE SPICE.
AND MY FISH WAS NOT COOKED ALL THE WAY THROUGH.
SO NOW WE'RE ONE DISH APIECE.
SO WHEN IT COMES TO THE APPETIZER ROUND,
I REALLY LIKED HER APPETIZER.
I DID LOVE SONIA'S LIGHT USE OF THE CANTALOUPE,
THE BLACK PEPPER, AND THE ARUGULA.
I THOUGHT THAT WAS THE CLEANEST APPETIZER WE HAD.
BUT I COULDN'T EAT
TWO OF THE FOUR MYSTERY BASKET INGREDIENTS ON HER DISH.
THE COCONUT WAS BURNT,
AND THE POTATO ROLL WAS LIKE A TOTALLY SATURATED SPONGE.
I THOUGHT CHARLES'S PICKLED CANTALOUPE
WAS A REALLY CLEVER WAY
TO TRANSFORM INGREDIENTS IN THE BASKET,
BUT THE SALAD KIND OF FELL FLAT FOR ME.
OKAY, TIME TO CROWN A CHAMPION.
WE ARE.
ABSOLUTELY.
(Sonia) I ABSOLUTELY FEEL THAT I HAVE AN EDGE OVER CHARLES.
I LOOK FORWARD TO NOT BEING CHOPPED.
(Charles) I'M A BAD LOSER.
I DON'T EVEN WANT TO THINK ABOUT LOSING RIGHT NOW.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
OH, MAN.
SO DISAPPOINTED.
OH, CHEF SONIA, YOU'VE BEEN CHOPPED.
CHEF SONIA, YOU PERFORMED AT A VERY HIGH LEVEL TODAY,
A LEVEL THAT I DARESAY ON OTHER DAYS IN THE “CHOPPED” KITCHEN
WOULD BE ENOUGH TO WIN.
IT'S JUST THAT ON THIS DAY
YOUR OPPONENT WAS ONE STEP AHEAD OF YOU.
HE JUST EXECUTED JUST A LITTLE BIT BETTER.
I'M SUPER UPSET. BON CHANCE. MERCI.
ENCHANTé.
THANKS, CHEF.
YEAH, I'M UPSET.
(exhales)
I REALLY WISH I WOULD HAVE WON,
SO I COULD FEEL GOOD WHEN I WENT HOME
AND SAY, “HEY, I WON.”
BUT I STILL HAVE MY KID. WE'RE STILL A FAMILY.
WE'RE STILL MOVING.
(Ted) AND THAT MEANS, CHEF CHARLES LOPEZ,
THAT YOU ARE THE “CHOPPED” CHAMPION.
HOW'S A CHECK FOR $10,000 SOUND, SIR?
IT SOUNDS GOOD. IT SOUNDS VERY, VERY GOOD.
(Alex) I THINK IT WAS WHAT YOU ACHIEVED IN YOUR APPETIZER
THAT REALLY PUT US OVER THE EDGE WITH YOU.
USING THAT CANTALOUPE AS CHEESE
YES.
THANK YOU.
I WAS NOT THIS SMART AT YOUR AGE.
THAT'S GREAT. I'M VERY, VERY, VERY HAPPY.
(Charles) TODAY I WON FOR THE FAMILY THAT SUPPORTS ME.
WHEN MY DAD IS GONNA KNOW THAT I WON,
HE'S GONNA CRY, FOR SURE.