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(Ted) FOUR CHEFS, THREE COURSES,
ONLY ONE CHANCE TO WIN.
(man) WHOA!
WHOA!
THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL
FROM THE MYSTERY ITEMS HIDDEN IN THESE BASKETS...
I DON'T KNOW WHAT TO DO WITH IT.
BEFORE TIME RUNS OUT.
(Ted) TIME'S UP.
YEAH!
OUR DISTINGUISHED PANEL OF CHEFS
WILL CRITIQUE THEIR WORK...
IT'S LIKE "GHOSTBUSTERS" STUFF.
I LIKE IT.
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 GIORGIO RAPICAVOLI.
(Giorgio) I AM A VERY CREATIVE PERSON.
I MAKE A LOT OF STENCIL ARTWORK,
AND I'M THE EXECUTIVE CHEF
OF 660 AT THE ANGLER'S HOTEL IN SOUTH BEACH, FLORIDA.
HOW'S THE CEVICHE LOOKING?
IT'S GOOD. YOU WANT TO TRY?
YES, PLEASE.
OUR MENU--IT'S VERY HEAVILY BASED IN THE FOODS
THAT I REMEMBER HAVING AS A KID--TRADITIONAL ITALIAN.
(bell dings)
MY MOM THINKS THAT I BECAME A CHEF
BECAUSE WHEN SHE WAS PREGNANT WITH ME,
SHE WOULD JUST WATCH COOKING SHOWS ALL DAY.
THAT COULD BE IT, AND, UH, IF I WIN THIS,
I'M GONNA BUY MY MOM AND MY SISTER A TRIP TO ITALY.
(Ted) NEXT, CHEF JOE SIMON.
TWO, THREE, FOUR.
(glass shatters)
(Joe) I'M A MUSICIAN. I'M A POET.
AND I'M THE EXECUTIVE SOUS-CHEF AT DAVID BURKE'S FROMAGERIE
IN RUMSON, NEW JERSEY.
I'M ALWAYS MOVING. I NEVER SIT STILL.
I LIKE SIMPLE, LOCAL, SUSTAINABLE,
SEASONAL INGREDIENTS.
WHAT SETS ME APART
IS THAT I HAVE THIS SPIRITUAL CONNECTION WITH FOOD.
WATCH OUT, "CHOPPED," 'CAUSE I'M COMIN' TO GET YA.
I WANT THAT 10 GRAND, AND I'M GONNA COOK MY BUTT OFF.
AND THEN CHEF FAYE HESS.
(Faye) I LIVE IN QUEENS WITH MY HUSBAND
AND MY SON FERDINAND.
I AM A COOK, AND I TEACH COOKING.
DRIP THESE ASPARAGUS RIGHT INTO THE RISOTTO.
I BLOG.
I SPREAD THE LOVE OF FOOD ANY WAY I CAN.
WHENEVER I'M AROUND FRESH FRUITS AND VEGETABLES,
I GO NUTS. LIKE, I CAN'T CONTROL MYSELF.
I GOTTA TOUCH IT. LET ME HAVE IT.
SHOULD OTHER COMPETITORS CONSIDER ME A THREAT?
YES.
FINALLY, CHEF DAVID SEIGAL.
(David) I GOT INTO COOKING BY ACCIDENT, ACTUALLY.
I WORKED FINANCE, AND THEN I WAS LAID OFF,
SO WENT AND FOLLOWED MY PASSION.
TEN YEARS LATER, HERE I AM.
I'M THE EXECUTIVE CHEF OF THE TANGLED VINE
ON THE UPPER WEST SIDE OF MANHATTAN.
I DEFINITELY DON'T REGRET GETTING INTO COOKING.
THE COMPANY I WORKED FOR ON WALL STREET IS BANKRUPT RIGHT NOW.
♪ BA DUM BUM ♪
MY STYLE SKEWS TOWARDS SPAIN,
'CAUSE I SPENT A LOT OF TIME THERE.
I THINK IT'D BE GREAT TO WIN "CHOPPED."
LOSING WOULD SUCK. I DON'T LIKE TO LOSE.
UM, I'M NOT GONNA LOSE.
CHEFS, THERE ARE THREE ROUNDS...
EACH COURSE COMES WITH ITS OWN BASKET OF MYSTERY INGREDIENTS.
YOU MUST USE EVERY INGREDIENT IN THE BASKET IN SOME WAY,
BE IT A LITTLE OR A LOT.
ALSO AVAILABLE TO YOU-- OUR PANTRY AND FRIDGE.
EACH ROUND IS TIMED.
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.
PLEASE OPEN YOUR BASKETS
AND FEAST YOUR EYES ON...
UGH!
I DON'T LIKE IT. I DON'T LIKE IT.
YOU'LL HAVE 20 MINUTES FOR THE APPETIZER ROUND.
CLOCK STARTS NOW.
(Chris) GIORGIO HAS A STOPWATCH ON HIS WATCH,
AND AS SOON AS YOU SAID "20 MINUTES BEGINS NOW"...
(clicks tongue) HE CLICKED HIS WATCH.
I'VE NEVER SEEN THAT BEFORE IN THE "CHOPPED" KITCHEN.
NO, I THINK IT'S A FIRST.
(Giorgio) I'M STOKED THAT THE INGREDIENTS ALLOW ME
TO GO ON A ROUTE I'M REALLY COMFORTABLE WITH.
ITALIAN CUISINE PLAYS A MAJOR ROLE IN WHAT I DO,
BUT I ALSO LOVE TACOS.
I'M GONNA MAKE SOME WITH A LITTLE BIT
OF THE CANADIAN BACON AND THE INSTANT NOODLE SOUP.
I'M GONNA MAKE A TOMATILLO SAUCE.
SO I TOOK THE TOMATILLOS.
I COOKED 'EM UP A LITTLE BIT WITH SOME GARLIC AND ONION.
IF I'M GONNA MAKE LOVE TO SOMEBODY,
I'M GONNA GIVE YOU ME.
IF I'M GONNA COOK FOR YOU, I'M GONNA GIVE YOU ME.
I WANT TO MAKE A TORTILLA TASTING PLATE.
SO I GIVE THAT HAM A REALLY GOOD SEAR.
AND THEN WHEN THAT HAM IS DONE, I GET THE PEPPERS
IN THE SAME PAN TO BOOST THE FLAVOR UP A LITTLE BIT.
AND ON THE SIDE I'M GONNA HAVE A TOMATILLO SOUP. MMM.
I'M STILL COLLECTING MY THOUGHTS.
HOLY (bleep).
I IMMEDIATELY PUT MY NOODLES IN THE WATER,
THINKING I'M GOING TO MAKE A SOUP.
BUT THEN I CAME UP WITH A NEW IDEA.
I'M THINKING SALAD. I'M THINKING STUFF THE PIQUILLO
WITH GOAT CHEESE AND CANADIAN BACON.
WE'LL SEE WHERE IT GOES.
I SEE THE NOODLES. I THINK FIDEUà.
IT'S A SPANISH PAELLA
WITH NOODLES INSTEAD OF RICE.
WITH THE PIQUILLO PEPPERS, I'M GONNA MAKE AN AIOLI TO TOP IT.
THE CANADIAN BACON IS GONNA TAKE THE PLACE OF SEAFOOD.
I JUST FOUND OUT MY WIFE AND I ARE HAVING A BABY.
FINANCIALLY I'M SCRAPING BY RIGHT NOW.
SHE SAID, "YOU BETTER GO OUT AND GET 'EM TODAY."
UM, YEAH.
(exhales sharply)
(Ted) AND OUR JUDGES ARE
INDIAN FUSION QUEEN...
THE EXECUTIVE CHEF OF TWO HIT RESTAURANTS...
AND A MASTERFUL DESIGNER OF DELECTABLE SMALL PLATES...
SO, JUDGES, PIQUILLO PEPPERS, TOMATILLOS--
EVERYTHING SEEMS MUY BIEN.
I THINK IT'LL BE A VERY INTERESTING BASKET TO WORK WITH.
THEY CAN REALLY PLAY OFF THE TARTNESS OF THE TOMATILLO
WITH THE SWEETNESS OF THE PIQUILLO PEPPERS.
YEAH, THAT'S TRUE.
AND THEN THERE'S THE INSTANT NOODLE SOUP. (winces)
BASICALLY IT'S JUST DEHYDRATED NOODLES
AND A CHICKEN SEASONING PACKET.
UGH.
IT'S CHICKEN IN POWDER FORM.
I DON'T EVEN KNOW
WHAT THIS EGG THING IS.
(Alex) ANYTHING THAT HAS A LITTLE FLAVOR ORB
IS PRETTY EXCITING.
IT'S LIKE EAR CANDY. I DON'T KNOW.
SHE'S HILARIOUS.
BUT I HAVE ALL INTENTIONS
OF MAKING THIS DELICIOUS.
HOPEFULLY I CAN BALANCE OUT THAT SALT WITH BUTTER
AND SOME LEMON.
(bell dings)
OH, MY GOOD GOD. OKAY. GO, GO, GO.
I'M GOING UNDER PRESSURE, BUT I'M HAVING A GREAT TIME.
I AM IN, LIKE, A TOTAL ZONE.
THE NOODLES--I BLANCH THEM. AND I'M GONNA FRY THEM.
IT'S GONNA ADD A GOOD CRUNCH TO THE TACOS.
FAYE HAS THE CORN TORTILLAS.
I'M LEFT WITH THE FLOUR ONES, SO I TOOK THE RING MOLD
TO MAKE IT A LITTLE BIT EASIER TO EAT AS AN APPETIZER.
TIME IS ZOOMING.
WE'VE GOT SEVEN MINUTES!
(Faye) OKAY!
(Joe) I'M MAKING A TOMATILLO SALAD DRESSING
WITH THE CHICKEN BASE FROM THE INSTANT NOODLE SOUP.
I ADD CILANTRO,
AND I START BLENDING.
WOW.
IT TASTES KIND OF W-WEIRD.
(smacking lips)
I TOAST THE NOODLES, WHICH ADDS A DIFFERENT DIMENSION TO IT.
AND I THEN ADD THE NOODLES TO THE DICED CANADIAN BACON
ALONG WITH THE CHOPPED TOMATILLO,
AND I DEGLAZE THAT WITH A CHICKEN STOCK.
I WANT TO MAKE A PIQUILLO PEPPER AIOLI,
SO I GRAB AN EGG YOLK AND SOME OIL.
I'M FEELING VERY CONFIDENT.
BUT FAYE--I DON'T KNOW IF SHE'S GONNA DO A TANGO,
OR IF SHE'S GONNA ACTUALLY, LIKE, MAKE A PLATE OF FOOD.
OKAY, LET'S TASTE. UH-HUH.
WHEN SOMETHING TASTES GOOD, I'M LIKE, YES, I LIKE THIS!
SHE'S ONE OF THE MORE ANIMATED CHEFS I'VE SEEN IN THIS KITCHEN.
(Faye) WITH MY TOMATILLO SOUP
I ADD SOME FRESH LIME JUICE...
SQUEEZE, SQUEEZE.
SALT, PEPPER, OLIVE OIL.
CHEFS, YOU HAVE FIVE MINUTES LEFT.
WHOA!
COOK, COOK, COOK.
THESE COMPETITORS ARE STARTING TO REALIZE
JUST HOW FAR AWAY THEY ARE
FROM ACTUALLY HAVING A COMPLETED PLATE.
COME ON.
(Giorgio) THE ONLY WAY YOU'RE GONNA PERSEVERE
IS IF YOU BELIEVE IN YOURSELF.
I AM A MESS OVER HERE, GUYS.
I'M GOING NUTS.
OH, MY GOD.
THE JUDGES, THE TIME--
IT'S "CHOPPED."
♪♪
OH! THAT'S IT, BABY.
(Giorgio) THIS IS A PLAYGROUND FOR US.
IT'S FUN. IT--IT'S A LOT OF FUN.
BUT IT'S UNREAL HOW FAST THAT TIME GOES.
I START PLATING. I FILL IN THE TACOS
WITH A LITTLE BIT OF THE CANADIAN BACON.
AND I MAKE PICO DE GALLO OUT OF THE PIQUILLO PEPPERS.
THEN I'M GONNA TOP IT OFF WITH SOME CRUNCHY FRIED NOODLES.
GREASE MAKES THINGS TASTY.
AND WE'RE GONNA MUSH.
I'M HAPPY WITH MY IDEA OF A LITTLE TASTING PLATE.
SO GORGEOUS.
BUT I JUST--THOSE NOODLES. I HATE THOSE NOODLES.
NO MATTER WHAT I DO TO THEM, THEY ALWAYS TASTE
LIKE YOU'RE IN AN INSTITUTION SOMEWHERE.
PUMP IT UP.
CHEFS, YOU HAVE GOT TWO MINUTES LEFT.
MY MIND'S FRICKIN' GOING NUTS.
IT'S FUN, HUH?
I DON'T KNOW IF IT'S FUN, MAN,
TO BE HONEST WITH YOU.
MAYBE IT'S GONNA MAKE ME A STRONGER PERSON.
I STUFF THE PEPPERS. I HAVE TO GET THE SALAD ON.
I LOVE DIFFERENT LITTLE TEXTURES AND DIFFERENT LITTLE BITES,
LIKE RAW RED ONIONS, OLIVES.
(Giorgio) WE'VE GOT A MINUTE, GUYS!
(Faye) OKAY!
THANK YOU, GIORGIO.
YOU'RE VERY WELCOME, MR. ALLEN.
(Joe) GOTTA GO, GOTTA GET DONE.
I'M REALLY CONFIDENT. I START PLATING
WITH A VERY CALM PACE.
THAT'S ENOUGH. THAT'S ENOUGH.
GO, GO.
COME ON, COME ON, COME ON.
(Giorgio) MY TACO NEEDS TO HAVE SOME LIME ON IT.
IT'S THE FINISHER.
JOSEPH'S NOODLES ARE STILL IN THE WATER
WITH 23 SECONDS TO GO.
(Joe) I'M MY BIGGEST CRITIC,
BUT, UH, I'M LOOKING AROUND,
AND, UM, MY PLATE'S NOT THE WORST LOOKING.
(Ted) TEN, NINE,
EIGHT, SEVEN,
SIX, FIVE, FOUR...
YOU LOOK SO GOOD--OH.
THREE, TWO, ONE.
TIME'S UP.
(Faye) I COMPLETELY FORGOT MY TOMATILLO SOUP.
I-I-I HAVE NO IDEA HOW THIS HAPPENED,
BUT I MANAGED TO GET A LITTLE BIT OF TOMATILLO
ONTO EVERY SINGLE PLATE.
GOOD JOB, GOOD JOB, GOOD JOB.
THAT'S AWESOME, DUDE.
ALL RIGHT? BRAVO.
BEAUTIFUL, MAN.
I'M FEELING VERY GOOD. MY PLATE IS NEAT.
I SEE SOME KIND OF A MESS OF A SALAD FROM JOE.
I SEE TWO DIFFERENT PLATES OF TACOS
FROM FAYE AND FROM GIORGIO.
DUDE, (bleep) FRIED NOODLES?
I USED THE-- THE CHICKEN FLAVORING.
I DIDN'T USE THE PASTA. I DON'T KNOW.
(Faye) IT'S ALL RIGHT.
IT SUCKS.
THERE WASN'T ANY NOODLES ON MY PLATE.
BUT YOU KNOW, THE RULES ARE USE A LOT OR A LITTLE,
AND I USED A LITTLE OF THE CHICKEN BASE.
CHEFS, THIS IS THE CHOPPING BLOCK.
THE MANDATORY INGREDIENTS FOR THE APPETIZER ROUND
WERE CANADIAN BACON,
ROASTED PIQUILLO PEPPERS,
TOMATILLOS, AND INSTANT NOODLE SOUP.
CHEF GIORGIO.
ALL RIGHT, CHEFS, WHAT I MADE FOR YOU TODAY
IS CANADIAN BACON TACOS.
AND THEN I DEEP-FRIED THOSE NOODLES
JUST FOR SOME TEXTURE ON TOP.
BY THE WAY, YOU ARE THE FIRST EVER TO SYNCHRONIZE YOUR WATCH.
AM I?
YEAH.
AWESOME.
(Chris) YOU KNOW, WHAT IT SAID TO ME
IS THAT YOU REALLY THOUGHT ABOUT THIS TODAY.
I AGREE. AND I THINK YOU GOT ALL THE FOUR INGREDIENTS
OF THE BASKET.
YOU BROUGHT IT TOGETHER VERY WELL.
THANK YOU.
THIS IS JUST KINDA, LIKE, WHAT I LIKE TO EAT.
I TRY TO DO WHAT I LOVE.
THAT'S GREAT.
I WILL SAY THAT THIS DISH-- IT'S A LITTLE SALTY.
RIGHT ON. THANK YOU.
(Alex) IF YOU GIVE ME A LIME,
I'M GONNA GO TO TOWN...
RIGHT, NATURALLY, YEAH.
BUT IT MEANS THAT YOU'VE LEFT ME ROOM TO DO THAT.
AND HERE IT SORT OF HINDERS A LITTLE BIT
SOME OF THE MORE DELICATE TOUCHES.
ALL RIGHT.
THANK YOU, CHEF GIORGIO.
NEXT--CHEF JOE.
I MADE A TOSSED SALAD WITH STUFFED PIQUILLO PEPPERS
AND A TOMATILLO VINAIGRETTE.
IT'S A LITTLE HAPHAZARD. THERE'S A LOT OF RED ONION,
AND I'M NOT SURE ABOUT THE NUTS EITHER.
BUT MY FAVORITE PART OF THIS DISH WITHOUT QUESTION
IS THE PIQUILLO PEPPER.
THE GOAT CHEESE PAIRS SO BEAUTIFULLY
WITH PIQUILLO PEPPERS AND THE CANADIAN BACON.
BUT IF IT WERE
JUST THAT ON THE PLATE, I WOULD LIKE THIS DISH BETTER.
(Maneet) I AGREE. I JUST WISH YOU HAD KEPT IT SIMPLE.
BUT THE TOMATILLO SAUCE WAS REALLY, REALLY GOOD.
OKAY, SO WERE YOU INTENDING TO USE THE NOODLES AND FORGOT,
OR DID YOU JUST DECIDE NOT TO?
MY ORIGINAL PLAN WAS TO MAKE A SOUP.
I PUT THE NOODLES IN THE WATER,
AND THEN I JUST SCRATCHED THE WHOLE IDEA.
IT SEEMED LIKE YOU AT THE END WERE--STILL WANTED TO USE
THOSE NOODLES, BUT DIDN'T. IS THAT CORRECT?
(bleep). I USED THE-- THE CHICKEN FLAVORING.
I DIDN'T USE THE PASTA. I DON'T KNOW.
NO.
ARE YOU BEING TRUTHFUL?
OR MAYBE WE'RE-- MAYBE WE'RE WRONG.
NO, NO, NO, AT THE END I WAS ACTUALLY HAPPY.
OKAY.
YEAH.
AIN'T NOTHING WRONG WITH A LITTLE B.S.
THANK YOU, CHEF JOE.
THANK YOU.
NEXT WE HAVE CHEF FAYE.
YEAH,
THIS IS A TORTILLA WITH CANADIAN BACON
AND SMOKED PEPPER.
AND THEN I WAS MEANT TO PUT THAT TOMATILLO SAUCE
INTO A LITTLE GLASS.
BEFORE I EVEN GET INTO THE DISH,
ONE THING THAT'S JUST A LITTLE BIT ANNOYING TO ME...
YEAH.
IS THAT YOU WERE DANCING IN FRONT OF YOUR PLATE,
AND THEN YOU REMEMBERED THE TOMATILLO.
IF YOU MOVE ON, BEFORE YOU START THAT DANCE,
YOU'VE GOTTA MAKE SURE YOU HAVE ALL THE INGREDIENTS...
YOU GOT IT.
'CAUSE THIS IS WHAT I HAVE FOR TOMATILLO ON MY PLATE.
DO YOU SEE THAT? THIS IS WHAT I HAVE.
I DO.
I DO. IT'S MICROSCOPIC. I HEAR YOU.
HOWEVER, THIS IS DELICIOUS. IT'S REALLY GOOD.
THANK YOU.
YEAH, IT WAS A REALLY NICE, FLAVORFUL BITE.
AND OVERALL I REALLY LIKE THE COLORS.
BUT I DID FIND THE NOODLES VERY SALTY.
YEAH.
IT'S KIND OF LIKE THE KID
THAT GETS PICKED LAST IN GYM CLASS.
YOU PUT IT ON THE PLATE 'CAUSE YOU'RE SUPPOSED TO.
THANK YOU, CHEF FAYE.
FINALLY--CHEF DAVID.
I'VE PREPARED
A TRADITIONAL CATALAN DISH CALLED FIDEUà
WITH CANADIAN BACON, TOMATILLOS, AND PIQUILLO PEPPER AIOLI.
♪♪
I REALLY LIKE THE FACT
THAT YOU USED THE PIQUILLO FOR AN AIOLI.
IT WAS DIFFERENT FROM WHAT EVERYBODY ELSE HAS DONE,
BUT IT HAS AN OVERPOWERING EGGY FLAVOR TO IT.
OKAY.
THIS SEEMS TO ME LIKE IT'S SCREAMING FOR MORE HERBS,
JUST SOMETHING TO GIVE IT JUST ANOTHER DIMENSION.
THERE'S NOT A WHOLE LOT OF STUFF HAPPENING
TO KEEP WANTING YOU TO KEEP DIGGING IN.
(Alex) I LIKE THE TOMATILLOS STEWED,
BECAUSE IT KIND OF GOES NICELY WITH THE STARCH OF THE PASTA,
BUT THE TASTE IS VERY BITTER.
SO WHY ARE YOU HERE TODAY?
I REALLY WANT TO WIN $10,000.
MY WIFE IS PREGNANT,
SO I THINK THAT MONEY COULD REALLY COME IN HANDY.
(chuckles)
(Ted) OKAY.
NOW THE WAITING BEGINS. THANK YOU, CHEFS.
I STOOD UP THERE, AND THERE WAS, LIKE,
A VERY LONG SILENCE BEFORE ANYONE COMMENTED ON THE DISH.
(Giorgio) YEAH.
AND I--AND I WAS, LIKE, THAT'S NOT A GOOD SIGN.
GIORGIO HAMMED IT UP, LITERALLY.
(Faye) I FEEL LIKE-- YOU KNOW, I FEEL LIKE
IT COULD REALLY GO, YOU KNOW, EITHER WAY FOR ME.
I-I REALLY FEEL LIKE YOU GUYS ARE SO SOLID.
WELL, IT SEEMED TO ME THAT THE INSTANT NOODLES
WERE THE DIFFICULT INGREDIENT. WHO USED THEM THE BEST?
UM, DAVID WAS THE ONLY PERSON
WHO ACTUALLY TOOK THE NOODLES
AND INTEGRATED IT
AS A MAIN COMPONENT OF THE DISH.
HMM.
BUT TO ME, THE FLAVORS DIDN'T DO ANYTHING.
YEAH, I THINK THE PIQUILLO SAUCE
TASTED KIND OF LIKE TIN.
ON THE OTHER HAND, I LOVE THE FACT
THAT GIORGIO DEEP-FRIED THE NOODLES.
I THINK HIS NOODLES WERE EXECUTED THE BEST.
WELL, LET'S REMEMBER, IT WASN'T JUST NOODLES.
IT WAS INSTANT NOODLE SOUP,
AND CHEF JOE DIDN'T USE THE NOODLES AT ALL.
HMM.
MAYBE THAT WAS THE BEST USE.
(chuckles)
I'M SURE THAT I SAW HIM
SAY TO ANOTHER CHEF, "OH, I FORGOT THE NOODLES."
BUT THEN WHEN WE ASKED HIM, HE SAID, "OH, NO."
YOU COULD VERY EASILY DECIDE THAT LEAVING OUT THE PASTA
IS ENOUGH TO GET CHOPPED.
THAT ALSO LEADS TO THE ISSUE OF FAYE.
YOU GOT BARELY ANY TOMATILLO.
BUT AS DISTRACTED AS SHE SEEMED,
THAT WAS A FUN, WHIMSICAL LITTLE DISH.
I WOULD LIKE TO ACTUALLY GO BACK TO TALK ABOUT CHEF JOE.
THAT STUFFED PIQUILLO WAS REALLY, REALLY DELICIOUS,
BUT THAT SALAD HAD SO MANY INGREDIENTS
THAT WERE NOT NECESSARY.
♪♪
(Joe) SOMEBODY'S GETTING CHOPPED.
UM, I THINK FAYE?
(Faye) I THINK IT'S A REAL TOSS-UP HERE
WHAT'S GONNA HAPPEN. SO... YOU KNOW.
♪♪
♪♪
THE JUDGES HAVE MADE THEIR DECISION.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF DAVID,
YOU'VE BEEN CHOPPED. JUDGES?
DAVID, IT WAS A VERY CLOSE CALL.
BUT IN THE END,
THE PIQUILLO SAUCE HAD A METALLIC TASTE.
IT WASN'T A DISH THAT WOUND UP BEING
ONE WE FELT WE COULD GO BACK TO FOR MORE.
(David) YOU KNOW, GIVEN THAT FAYE
HAD SPECKS OF A CERTAIN INGREDIENT ON THE PLATE,
I AM DEFINITELY PRETTY SURPRISED.
THANKS.
MY WIFE IS GONNA BE LIKE, "WHAT?"
THAT IS JUST...
(scoffs)
CHEF FAYE,
CHEF GIORGIO, CHEF JOE,
PLEASE OPEN YOUR BASKETS FOR THE ENTRéE COURSE.
AND WE HAVE...
(whispering) FAR FAR.
(normal voice) I DON'T KNOW WHAT IT IS.
YOU HAVE 30 MINUTES THIS TIME
BEGINNING NOW.
(Giorgio) I'VE NEVER ACTUALLY COOKED WITH SQUAB IN MY LIFE.
WHEW, OKAY.
SO I'M GONNA JUST TREAT IT LIKE A CHICKEN.
I'M GONNA MAKE BARBECUED SQUAB.
I MAKE A NICE RUB WITH THE BASICS--
LIKE SOME ONION POWDER, SOME GARLIC POWDER,
AND OLIVE OIL.
WHEN I WAS 4 YEARS OLD, I WANTED TO BE A CHEF WHEN I GREW UP.
I THINK IT'S JUST I ASSOCIATE FOOD WITH FAMILY,
AND I ASSOCIATE FAMILY WITH HAPPINESS.
SO I TALKED TO MY MOM LAST NIGHT,
AND I TOLD HER I WASN'T GONNA LET HER DOWN, AND I WON'T.
(bell dings)
I SEE THE SQUAB.
THE FIRST THING I HAVE TO DO IS BREAK IT DOWN.
I'M THINKING PAN-ROASTED SQUAB
AND A RED WINE REDUCTION WITH CACTUS PEAR.
I WANT TO BRING IT TO BOOST MY CONFIDENCE
AS A COOK.
(Faye) I AM SO NOT HAPPY TO SEE SQUAB,
'CAUSE I DON'T KNOW FROM SQUAB.
I'M JUST GONNA WHACK IT IN HALF AND SEASON IT.
I HEARD THE JUDGES SAY,
"DON'T BE DOING YOUR HAPPY DANCE UNTIL YOU KNOW THAT WHAT'S
ON YOUR PLATE IS WHAT YOU MEAN TO BE ON THE PLATE."
AND SO I REALLY WANT TO FOCUS
AND JUST GET THE JOB DONE,
YOU KNOW, JUST... (exhales deeply)
JUDGES, SQUAB--A PRETTIER WAY TO SAY PIGEON ON A PLATE.
I LOVE SQUAB.
MOST SQUAB THAT ARE RAISED FOR EATING
ARE ONLY ABOUT 4 WEEKS OLD,
SO THEY'RE SUPER, SUPER TENDER.
SQUAB--YOU KNOW, IT'S REALLY NOT DIFFICULT.
I HAVE ALL THE BONES FROM THE SQUAB
IN A REALLY, REALLY HOT PAN.
JOE'S USING THE NECKS AND THE WING TIPS
AND OTHER STUFF TO BUILD A LITTLE SAUCE. GREAT IDEA.
MM-HMM.
(Joe) I THROW SOME RED WINE IN THERE.
I ADD HERBS, SHALLOTS, SOME GARLIC.
THE LAST TIME I ACTUALLY HELD A LIMA BEAN
WAS IN ELEMENTARY SCHOOL WHEN I MADE IT TURN INTO A PLANT.
I DECIDE TO ENHANCE THEM
WITH SOME APPLES AND ONIONS AND A LITTLE BIT OF BACON.
BUT LIMA BEANS ARE SUPER GNARLY.
(Joe) I LIKE LIMA BEANS.
I COOK THEM WITH PEPPERS AND ONIONS, A LITTLE OLIVE OIL.
SUCCOTASH.
(Faye) I STUFFED THAT SQUAB
WITH MASCARPONE AND ROSEMARY AND LEMON ZEST.
WHOEVER INVENTED FAR FAR
SHOULD JUST GO FAR, FAR AWAY.
IT'S REALLY HARD, INEDIBLE.
WHAT IS FAR FAR?
IT IS A COMBINATION
OF SAGO AND POTATO POWDER.
AND YOU FRY IT,
AND IT GETS THIS LIGHT TEXTURE, CRISPY FLAVOR.
I HAVE NO IDEA WHAT FAR FAR IS.
FORTUNATELY, THERE WAS A STICKER ON THE BACK
THAT TOLD US TO FRY IT.
I'M ECSTATIC TO SEE THAT.
THROW 'EM IN THE OIL.
FRY FRY FAR FAR.
(Faye) FAR FAR, LIKE, DO THEIR THING IN THE OIL,
LIKE, BOOM, LIKE, IN AN INSTANT.
I'M READY TO COPE WITH THESE BABIES.
I'M GONNA CRUMBLE IT UP. I'M GONNA USE IT
AS JUST GARNISH, YOU KNOW. BUT IT NEEDS BACON.
CAN ANYBODY LOAN ME A LITTLE PIECE OF BACON--ONE PIECE?
MERCI BEAUCOUP.
I'LL TAKE SOME BACON.
THROW IT RIGHT IN MY WINE SAUCE THERE.
HERE YOU GO, BABY.
ADD A LITTLE PORKY KIND OF TASTE
TO THE CACTUS PEAR.
AND WITH THAT RED WINE
AND THE JUICES FROM THE SQUAB, YOU NEED POTATOES.
I QUARTER 'EM, THROW 'EM IN THE WATER.
EVERYTHING'S GOING WELL, AND I HAPPEN TO SEE ANCHO CHILIES,
AND I'M LIKE, WHY NOT? LET'S BE A LITTLE DIFFERENT.
LET'S ADD A LITTLE KICK TO MY SAUCE.
CHEFS, YOU HAVE TEN MINUTES LEFT ON THE CLOCK.
GIORGIO JUST PUT HIS SQUAB ON THE GRILL.
(Giorgio) I'M NOT WORRIED, BECAUSE THE SQUAB
IS ABOUT AN INCH THICK, AND IT'S GONNA COOK FAIRLY QUICKLY,
MAYBE FIVE, SIX MINUTES.
I'M MAKING A BARBECUE SAUCE WITH THE CACTUS PEAR.
I SAUTé UP SOME ONIONS, SOME GARLIC,
WHICH I BLEND WITH SOME KETCHUP, MOLASSES, SOY SAUCE.
BARBECUED SQUAB, REALLY?
ALEX, IS THAT TOO DISRESPECTFUL OF THE BIRD FOR YOU?
I THINK THE ISSUE HERE,
QUITE FRANKLY, IS, YEAH.
(chuckles)
(Giorgio) I THINK BARBECUED SQUAB MIGHT BE AWESOME.
THAT'S SEVEN MINUTES, GUYS.
THANK YOU.
THIS CACTUS PEAR--I'M JUST GONNA TOSS IT WITH A LITTLE BIT
OF THAT GREEN APPLE AND A LITTLE BIT OF MINT,
AND IT'S JUST GONNA JUST--OOH.
I'M FEELING GOOD ABOUT THIS.
THERE'S FOUR INGREDIENTS.
THERE'S CACTUS. THERE'S FAR FAR.
THERE'S SQUAB. THERE'S SOMETHING ELSE.
LIMA BEANS! OKAY.
I THROW THEM INTO THE PAN.
LET'S GET OUR OLIVE OIL IN THERE TO MAKE 'EM TASTE DELICIOUS.
SALT, PEPPER. I AM COOKING MY BEHIND OFF.
(Joe) I'VE NOTICED FAYE DANCING AROUND.
SHE'S A WILD LADY, MAN.
WE'RE HAVING FUN, BUT IT'S INTENSE.
AND THE SMOKE FROM GIORGIO'S BARBECUE OVER THERE
COULD BE THE FIRST "CHOPPED" EVER
WHERE THE WHOLE KITCHEN ERUPTS IN FLAMES.
IT'S REALLY GETTING SMOKY AND HOT IN HERE.
IT'S SMOKY IN HERE.
(Giorgio) I'M SUPER STOKED.
THIS SQUAB JUST SMELLS INSANELY GOOD.
THE SKIN IS CARAMELIZED, AND IT WAS CRISPY.
I KNOW THIS IS GONNA BE GOOD.
THEN I CUT THEM OPEN, AND I SEE THEY'RE STILL RARE INSIDE.
UH, A LITTLE PANIC, SO I THROW 'EM BACK ON THE GRILL.
IT'S IMPORTANT FOR ME TO JUST STAY CONFIDENT.
A "CHOPPED" CHAMPION IS SOMEONE THAT HAS FAITH.
(Ted) WE ARE AT 2 MINUTES 25 SECONDS.
(Joe) I'M THINKING THE SQUAB HAS THE RIGHT TEXTURE.
I THINK EVERYTHING'S GOING PRETTY GOOD.
THE FAR FAR--I CRUSH IT UP AND PUT IT ON TOP OF THE SQUAB.
(Giorgio) I SEASON THE FAR FAR,
AND I TOSS IT IN WITH THE LIMA BEANS
TO ADD A NICE CRUNCHY COMPONENT.
(Faye) I'M UP! I'M COMING OUT.
I REALLY LOVE THIS PLATE,
BUT I'M WORRIED ABOUT THE SQUAB.
I FIGURED THEY'RE SUCH LITTLE BIRDS
THAT THEY WOULD COOK ENOUGH, BUT I DON'T KNOW.
I DON'T WANT THIS PIGEON TO RUN AWAY
WITH MY $10,000.
CHEFS, TEN SECONDS.
(Giorgio) THERE'S EIGHT PIECES OF SQUAB BREAST,
AND IN THE END I PICK OUT THE FOUR BEST
THAT ARE COOKED PROPERLY, AND THEY GO ON THE PLATE.
FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP! PLEASE STEP BACK.
I'M FEELING BETTER THAN THE FIRST ROUND.
(Giorgio) THE SQUAB IS JUST KILLER.
♪♪
♪♪
CHEFS, IT'S NOT EVERY DAY THAT YOU FIND CACTUS PEAR,
SQUAB, LIMA BEANS,
AND FAR FAR ON THE SAME MENU,
LET ALONE IN A SINGLE ENTRéE.
PLEASE TELL US ABOUT YOURS, CHEF JOE.
OKAY, CHEFS, I MADE A PAN-ROASTED SQUAB
WITH A LIMA BEAN SUCCOTASH,
A LITTLE FAR FAR CRUMBLE,
AND A RED WINE REDUCTION WITH THE CACTUS PEAR.
SO ARE YOU FEELING GOOD ABOUT IT?
I DON'T FEEL BAD ABOUT IT.
UM, I'VE PREPARED A LOT OF SQUAB
YEARS AGO IN FRANCE.
(Alex) I LIKE THE HERBS A LOT.
THANK YOU.
IT MASKS A LITTLE BIT OF THE NATURAL GAMINESS
THE SQUAB CAN HAVE.
I REALLY LIKE THE USE OF THE ANCHO CHILI.
IT'S DEFINITELY NOT TOO SPICY, ESPECIALLY NOT FOR ME.
THE SQUAB--SOME OF THE PARTS
ARE REALLY, REALLY RAW.
THE SKIN IS SPONGY.
LIKE, IT'S NOT RENDERED EVEN--AT ALL.
I MEAN, CHEF, YOU SAID THAT YOU HAD COOKED SQUAB
WHEN YOU WERE IN FRANCE.
MAYBE THIS WAS WHEN YOU WERE TRAINING?
MAINLY MY JOB WAS TO PULL THE GUTS OUT OF THE SQUAB...
OH.
AND TO CHOP THE FEET OFF.
UM, THE REST WAS LEFT TO THE CHEF.
CHEF JOE, THANK YOU.
NEXT WE GO TO CHEF FAYE.
THIS IS A SEARED SQUAB.
THE STUFFING IS MASCARPONE WITH ROSEMARY.
THERE'S ALSO A-A SIDE REFRESHER SALAD.
I REALLY LIKE THE CHOICE OF THE APPLE AND THE MINT
WITH THE PRICKLY PEAR.
BECAUSE PRICKLY PEAR CAN TASTE LIKE SO MANY FRUITS...
HMM.
IT BENEFITS FROM BEING MIXED WITH ANOTHER ONE.
THANK YOU.
BUT YOU USED THE MASCARPONE,
AND TO BE QUITE HONEST,
I DON'T THINK IT WORKS AT ALL WITH THE SQUAB.
OKAY.
MY PIECE AT LEAST IS VERY, VERY RARE--
LIKE, VERY, VERY RARE.
OKAY.
I WAS CONCERNED THAT MAYBE IT JUST NEEDED
ANOTHER SHOT OF HEAT.
MY PIECE OF SQUAB WAS PERFECTLY COOKED.
I DO GET A LITTLE BIT OF THE CRISPY SKIN,
WHICH IS REALLY NICE.
THANK YOU.
BUT I WISH YOU HAD SHOWN A LITTLE BIT MORE FINESSE
ON THE PLATE.
YOU KNOW, I PROBABLY DON'T HAVE
HALF THE SKILLS THAT THESE GENTLEMEN HAVE
AS FAR AS CLASSICAL TRAINING, BUT I LIKE TO FIND
BEAUTIFUL, WHOLE, CLEAR FLAVORS.
CHEF FAYE, THANK YOU.
THANK YOU.
FINALLY WE GO TO CHEF GIORGIO.
I MADE FOR YOU
A BARBECUED SQUAB WITH A CACTUS PEAR BARBECUE SAUCE
AND A FAR FAR AND LIMA BEAN SUCCOTASH.
(Maneet) THE BARBECUE SAUCE IS AMAZING.
THAT WAS A VERY, VERY INTERESTING USE
OF THE PRICKLY PEAR.
(Alex) YOU KNOW, FOR ME IT'S A LITTLE SACRILEGIOUS
TO SLAP BARBECUE SAUCE ON SQUAB.
MM-HMM.
UM, BUT...
I THINK THIS IS GREAT.
THANK YOU.
YOU REALLY GOT A CHAR ON THERE.
AND THEN WHEN YOU GET THE BARBECUE SAUCE,
THAT COMBINATION IS ADDICTIVE.
THE SQUAB IS FANTASTIC.
THANK YOU.
THAT'S WHAT I LIKE ABOUT THE DISH.
I DON'T LIKE ANYTHING ELSE ABOUT IT.
OKAY.
THE LIMA BEANS ARE UNDERCOOKED. THE BACON IS--
I MEAN, IT'S PRACTICALLY RAW.
YEAH. YEAH.
UM, THE FAR FAR IS SOGGY.
BUT THE SQUAB AND THE BARBECUE SAUCE... (clicks tongue)
REALLY GOOD.
GREAT. THANK YOU.
OKAY, THE JUDGES MUST DECIDE
ON ONLY TWO FINALISTS. THANK YOU, CHEFS.
I'M GETTING TIRED.
YOU'RE GETTING TIRED?
YEAH.
WHO'S GETTING CHOPPED?
IT'S SCARY. I WANT TO WIN THIS THING, YOU KNOW?
IT'S ANYBODY'S GAME. IT IS ANYBODY'S GAME.
I THOUGHT THAT THIS WAS AN EXCITING
AND DYNAMIC ROUND.
YEAH.
WELL, YOU COULD CERTAINLY SEE MUCH MORE INTENSITY
FROM THESE CHEFS.
GIORGIO MAKES FOOD THAT HE WANTS TO EAT.
AND I LOVED HIS SQUAB,
BUT I REALLY FEEL THAT GIORGIO'S TREATMENT
OF EVERYTHING EXCEPT THE SQUAB AND THE PRICKLY PEAR
WAS LACKLUSTER, IF NOT THE WORST OF THIS ROUND.
WELL, YOU KNOW,
IT'S INTERESTING, BECAUSE I THINK
THAT THE BARBECUE SAUCE MADE OUT OF THE PRICKLY PEAR
WAS PROBABLY THE MOST INNOVATIVE THING WE SAW IN THAT ROUND,
BUT THEN HE DID NOTHING WITH THE FAR FAR,
JUST LIKE THE REST OF THE CHEFS, SO IT'S WEIRD.
A LOT OF ODD DECISIONS.
WHY DID JOE
PUT THE POTATOES ON THE PLATE AS A STARCH
WHEN HE HAD TWO BASKET INGREDIENTS THAT WERE STARCHY?
BUT I LIKE THAT JOE USED THE ANCHO CHILI
TO GIVE A LITTLE KICK TO HIS SQUAB.
YES.
FAYE CERTAINLY--SHE HAD MORE FOCUS IN THE SECOND ROUND.
WHICH WAS GREAT, BECAUSE YOU COULD ACTUALLY SEE HER
THINKING THROUGH THE DISH.
SO I THINK IT WAS A VERY REFRESHING CHANGE.
HOWEVER, I DON'T KNOW
WHETHER SHE HONORED THE BASKET INGREDIENTS.
(Ted) I KNOW IT'S DIFFICULT,
BUT CAN WE CALL THE CHEFS BACK IN TO FIND OUT
WHO'S GOING TO THE DESSERT ROUND?
IT'S TIME.
YES, WE CAN.
♪♪
(Faye) MY SON FERDINAND-- HE WAS LIKE,
"MOM, NOT WINNING IS NOT IN YOUR VOCABULARY."
AND SO I JUST FEEL LIKE, YOU KNOW,
IF I COULD GET TO DESSERT FOR MY FERDIE, YOU KNOW...
NOW IT'S A TOUGH CHOICE.
♪♪
♪♪
SO...
WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF FAYE, YOU'VE BEEN CHOPPED.
JUDGES?
(Scott) CHEF FAYE,
ALL THREE CHEFS REALLY STRUGGLED IN THIS ROUND
BECAUSE OF AN UNFAMILIARITY WITH THE INGREDIENTS,
BUT WE FELT THAT YOU STRUGGLED THE MOST.
SO WE HAVE TO SEND YOU ON YOUR WAY.
MM-HMM.
I JUST REALLY APPRECIATE THE OPPORTUNITY
TO COOK FOR YOU GUYS. THANK YOU.
PLEASURE TO MEET YOU.
PLEASURE TO MEET YOU.
(Faye) I WISH I HAD BEEN ABLE TO GO TO THE DESSERT ROUND,
BUT I WANT MY SON TO KNOW
THAT EVEN IF YOU DON'T WIN,
THERE'S ALWAYS ANOTHER COMPETITION.
(Ted) CHEF GIORGIO, CHEF JOE,
FINAL CHANCE TO SHOW US WHAT YOU'RE MADE OF HERE.
I'M READY.
ABSOLUTELY.
LET'S OPEN THESE BASKETS.
FOR YOUR DESSERTS YOU MUST USE...
30 MINUTES FOR THE FINAL ROUND,
BEGINNING NOW.
THESE RIGHT HERE.
(Giorgio) I HAVE A LOT OF PRIDE AT STAKE HERE,
FIGHTING FOR THE GIRLS IN MY LIFE--
MY MOM AND MY SISTER. I WANT TO TAKE 'EM TO ITALY.
SO I WANT TO TAKE THE LABNE AND MAKE A MOUSSE
WITH A LITTLE BIT OF LEMON AND VANILLA.
I WANT TO TAKE THE RASPBERRIES AND MAKE A RASPBERRY SORBET.
LUCKILY I REMEMBER EQUAL PARTS OF SIMPLE SYRUP
TO FRESH FRUIT.
I THINK THAT JOE HAS BEEN DOUBTING HIMSELF A LITTLE BIT.
YOU NEED TO BE YOUR NUMBER ONE FAN RIGHT NOW.
JUST FOCUS ON THE TASK AT HAND.
I'M NOT REALLY SURE WHAT THE HECK LABNE IS.
BUT I TASTE IT, AND IT'S YOGURT.
SO I DECIDE I WANT TO DO A CHOCOLATE FROZEN YOGURT.
BUT I LOOK OVER MY SHOULDER...
SON OF A (bleep).
(Ted) JOE HAS NOW GOT A PROBLEM.
ICE CREAM MACHINE IS OCUPADO.
IT SUCKS, BUT YOU KNOW WHAT? LET HIM TAKE THE RISK.
HOPEFULLY IT FAILS.
INSTEAD I'M GONNA MAKE
SOME KIND OF CHOCOLATE YOGURT PUDDING,
AND I WANT TO DO A CORN FLAKE BRITTLE.
I GET MY SUGAR ON AS FAST AS I CAN.
SO, JUDGES, LABNE IS A TERRIFIC INGREDIENT.
IT'S GREEK YOGURT,
A LITTLE MORE CREAMY THAN ORDINARY YOGURT.
IT'S A GREAT PRODUCT.
(Scott) YEAH, BUT THE SWEET CHILI SAUCE--
I DON'T KNOW WHERE THAT FITS IN.
SHOULD I PUT THIS CHILI SAUCE IN WITH THE RASPBERRIES?
PLEASE DON'T DO THAT.
(Maneet) THE SWEET CHILI SAUCE-- IT'S GOT GARLIC IN IT.
OH, GAR--OH, YEAH.
(Joe) I THINK IT'S A GOOD IDEA.
A LITTLE BIT OF SUGAR-- IT'S GONNA BE A SAUCE.
(exhales sharply)
I'M GONNA MAKE A CARAMEL BRITTLE.
I FOLD IN THE CORN FLAKES AND JUST COOK THEM A LITTLE BIT
IN THE CARAMEL AND THEN ADD A LITTLE BIT OF BAKING POWDER
TO STABILIZE IT.
GIORGIO--
HE'S MAKING A CORN FLAKE BRITTLE SORT OF THING.
THEY'RE BOTH DOING THAT.
(Maneet) CORN FLAKES JUST REMINDS ME OF GROWING UP.
AND I JUST LOVE THE TEXTURE OF IT.
YEAH.
(Joe) I GRAB WONTONS. I KNOW I WANT TO FRY THEM.
I KNOW I CAN GET THOSE CRISPY AND SUGARY AND CINNAMONY.
BUT AFTER THAT,
I REALLY DON'T KNOW WHAT I'M GONNA DO WITH 'EM.
I FEEL GREAT THAT I MADE IT THIS FAR,
BUT I WANT TO WIN.
I WANT TO BE A "CHOPPED" CHAMPION
TO BUILD MY SELF-ESTEEM.
I SEE THE BOURBON.
CHOCOLATE-BOURBON PUDDING SOUNDS GOOD IN MY HEAD.
I TASTED IT TO MAKE SURE
THAT THE QUALITY OF THE BOURBON WAS JUST RIGHT.
WHY WOULD YOU TAKE A SWIG OUT OF A BOTTLE
AND THEN USE THE BOURBON?
THAT IS JUST NOT OKAY.
I AGREE.
(Giorgio) I'VE GOT THIS SWEET CHILI SAUCE IN FRONT OF ME,
SO I MAKE A LIGHT CARAMEL SAUCE WITH IT.
IT'S TIME TO TAKE OUT MY SORBET.
IT'S EXTRACTING REAL NICE. IT'S NICE AND THICK. I'M STOKED.
AND, CHEFS, THERE ARE FIVE MINUTES LEFT ON THE CLOCK.
I'VE GOT A LOT OF COMPONENTS,
BUT I DON'T HAVE A BASE TO WORK AROUND.
SO I'M GONNA MAKE TORREJAS.
TORREJAS ARE BASICALLY CUBAN FRENCH TOAST.
I'M FINISHING UP THE GOLDEN RASPBERRY SWEET CHILI SAUCE.
I TASTE IT, AND I THINK I'M A LITTLE HEAVY HANDED
WITH THE, UH, CHILI.
(Ted) GIORGIO EVIDENTLY NOT GETTING ENOUGH COLOR
FAST ENOUGH ON THOSE PIECES OF BREAD.
(Maneet) SO HE'S GONE AND GRABBED THE TORCH.
ONE MINUTE TO GO.
(Joe) I HAVE CRISPY WONTONS. I PUT THE YOGURT ON THERE,
ANOTHER WONTON RIGHT ON TOP.
I'M SHAKING. (exhales sharply)
JOE'S PUT TOGETHER SOMETHING THAT LOOKS GREAT.
DO YOU THINK GIORGIO IS IN THE WEEDS HERE?
YEAH.
HE'S RUNNING OUT OF TIME.
IT'S THE COUNTDOWN TO TIME'S UP--
TEN, NINE, EIGHT,
SEVEN, SIX, FIVE, FOUR...
FINISH, FINISH, FINISH, FINISH, FINISH.
(Ted) THREE, TWO, ONE.
PLEASE STEP BACK.
THE DISH WORKS.
(sighs)
I'M JOVIAL.
I THINK I GOT THIS THING.
BUT I TASTE GIORGIO'S SORBET.
(bleep) DUDE, THAT'S AWESOME. THAT IS AWESOME.
WOW.
I KNOW I'M CHOPPED.
♪♪
♪♪
CHEF GIORGIO, CHEF JOE,
IN THE FINAL BASKET YOU HAD CORN FLAKE CEREAL,
SWEET RED CHILI SAUCE,
GOLDEN RASPBERRIES, AND LABNE.
TODAY WHAT I'VE PREPARED FOR YOU FOR DESSERT
IS A CARAMELIZED TORREJAS.
IT'S BEING ACCOMPANIED WITH A GOLDEN RASPBERRY SORBET,
A LABNE MOUSSE,
AND A BRITTLE MADE WITH THE CORN FLAKES.
ADDING THE CHILI TO THE CARAMEL--
I THINK THAT WAS REALLY, REALLY A GREAT IDEA.
THANK YOU VERY MUCH.
WHAT REALLY IS SUPERB ABOUT THIS DESSERT
IS THE ACIDITY THAT THE RASPBERRY SORBET HAS,
'CAUSE IT'S NOT TOO SWEET,
AND THE NATURAL TANG AND CREAMINESS OF THE YOGURT.
BUT I DON'T EVEN WANT THIS FRENCH TOAST AT ALL.
I THINK IF YOU HAD THIS BRITTLE,
THIS SORBET, AND THE YOGURT...
YEAH.
YOU ARE ALREADY THERE.
OKAY. I JUST WANTED TO PROVIDE YOU GUYS WITH A LITTLE--
YOU KNOW, SOME SUBSTANCE, A LITTLE CAKE
TO MIX ON THE ICE CREAM.
(Chris) I DON'T UNDERSTAND
WHY THERE ARE BLUEBERRIES ON THE PLATE. I DON'T GET IT.
YOU'VE ALREADY GOT A LOT OF DIFFERENT THINGS GOING ON HERE.
OKAY.
(Ted) CHEF GIORGIO, THANK YOU.
THANK YOU.
CHEF JOE.
I HAVE A BOURBON CHOCOLATE LABNE-FILLED SANDWICH,
CORN FLAKE BRITTLE,
AND A GOLDEN RASPBERRY- SWEET CHILI COULIS.
THE SAUCE DOES NOTHING FOR ME.
AND THAT'S--THAT GARLIC THAT YOU WERE WORRIED ABOUT
IS COMING THROUGH IN THIS SAUCE.
BUT WHEN I HAVE A BITE OF THE WONTON
AND THE YOGURT AND THE CHOCOLATE,
I THINK THAT--THAT'S A WONDERFUL BITE TO HAVE.
THANK YOU.
I THINK YOU HAVE A SUCCESS HERE IN SPITE OF YOURSELF.
THE BRITTLE'S REALLY, REALLY GREAT.
I COULD EAT THIS ALL DAY LONG.
YOU DID DO SOMETHING, THOUGH, THAT MADE ME REALLY ANGRY.
LIKE, I WANTED TO FLIP THE TABLE OVER.
YOU TOOK A SWIG OF THE BOURBON,
AND THEN YOU POURED IT INTO THE CHOCOLATE MIXTURE.
WHEN YOU REPRESENT US AS CHEFS,
YOU KNOW, THAT SENDS A MESSAGE THAT WE'RE SLOBS.
I APOLOGIZE.
OKAY.
DESSERT IS ONLY ONE OF THE THREE COURSES
THE JUDGES WILL REVIEW AS THEY PICK THE ONE WINNER.
THANK YOU, CHEFS.
(both) THANK YOU.
(sighs) I'M SO GLAD IT'S OVER.
YEAH, I'M STOKED. IT WAS FUN.
WE PULLED IT OUT, MAN.
IT WAS SO GUT-WRENCHING.
YOU KNOW, IT'S LIKE...
MM-HMM. YEAH, MAN.
MORE THAN, UH,
JUST A COOKING COMPETITION.
WHICH PLATES OF FOOD SHOULD WE REVISIT FIRST?
LET'S START AT THE BEGINNING.
GIORGIO'S TAQUITO
TASTED REALLY GOOD.
JOE'S STUFFED PIQUILLO WAS AMAZING.
(Alex) YEAH.
AND THAT TOMATILLO SALSA WITH THE SOUP MIX IN IT--
THAT WAS REALLY SMART.
BUT JOE TOOK THE EASY WAY OUT
BY NOT USING THE NOODLES.
RIGHT.
GIORGIO'S SQUAB WAS REALLY NICELY DONE.
AND THE PRICKLY PEAR BARBECUE SAUCE
WAS BRILLIANT.
AWESOME, AWESOME.
BUT WHAT HAPPENED TO THE OTHER COMPONENTS
OF HIS DISH?
CHEF JOE'S MAIN COURSE WAS CHALLENGING AS WELL,
BECAUSE THAT--THE SKIN WAS REALLY, REALLY PALLID.
THE SQUAB ITSELF WAS UNDERCOOKED.
BUT THE SAUCE WITH THE ANCHO CHILI
I REALLY, REALLY LIKED.
AND I LOVED THE TASTE OF JOE'S DESSERT--
THE CHOCOLATE MIXED WITH THE YOGURT.
BUT LET'S NOT FORGET, THAT RASPBERRY-SWEET CHILI SAUCE
WAS AN UNMITIGATED DISASTER.
IT WAS BAD NEWS.
CHEF GIORGIO WAS ABLE TO USE
JUST A LITTLE BIT OF THAT SWEET CHILI IN THAT CARAMEL.
IT WORKED PERFECTLY. THAT SORBET WAS GREAT.
WELL, HAVE YOU HAD ENOUGH TIME TO DECIDE
ON A CHAMPION?
IT'S A VERY TOUGH CALL,
BUT YES, WE HAVE.
YEAH.
I'M VERY CONFIDENT IN WHAT I PUT OUT TODAY.
I DO BELIEVE I WON.
GIORGIO'S AWESOME.
AND HE CAME UP WITH SOME GOOD DISHES,
BUT SO DID I.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF JOE,
YOU'VE BEEN CHOPPED.
CHEF JOE, THERE WERE BURSTS OF BRILLIANCE
ON EACH AND EVERY PLATE THAT YOU GAVE US.
BUT THEN THE SQUAB NOT BEING COOKED PROPERLY--
THAT WAS A BIG, BIG RED FLAG.
AND IN TERMS OF THE DESSERT, THE SAUCE WASN'T APPEALING.
SO WE HAD TO CHOP YOU.
UM, YOU KNOW,
IT WAS AN EMOTIONALLY EXCRUCIATING DAY.
TO SAY THE LEAST.
YOU KNOW, I'LL-- I'LL ALWAYS REMEMBER THIS.
AND, UH, YOU KNOW, THANK YOU.
THANK YOU.
(Joe) I GOT CHOPPED.
(sighs) WHATEVER, MAN.
(whispering) CHOPPED.
(normal voice) IT'S ABOUT EGO, BUT IT'S MORE THAN EGO.
UM...
I DON'T KNOW.
I AIN'T GOT MUCH TO SAY.
AND THAT MEANS, CHEF GIORGIO RAPICAVOLI,
THAT YOU ARE THE "CHOPPED" CHAMPION.
THIS IS A BIG DEAL.
(Chris) I THINK YOU'RE WELL ON YOUR WAY
TO A VERY PROMISING CAREER.
MY MOM ALWAYS JUST TOLD ME TO FOLLOW MY DREAMS,
AND A LOT HAS TO DO WITH HER.
YOU KNOW, A LOT HAS TO DO WITH MY MOM, AND, UH...
I'M A LITTLE EMOTIONAL.
SHE'S GONNA GET TO BRAG AND SAY,
"THAT'S MY BOY ON TV." SHE'S GONNA BE A HAPPY MOM.
AND THERE'S THAT 10,000 BUCKS.
YEAH, NOT TOO BAD.
(Chris) NICE WORK.
THANK YOU ALL.
VERY NICE WORK.
THANK YOU SO, SO MUCH.
I'M JUST REALLY STOKED.
AND WE'RE GONNA GO ON THAT TRIP TO ITALY.