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(Ted Allen) FOUR CHEFS--
THREE COURSES-- ONLY ONE CHANCE TO WIN.
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.
EH...
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 NOUREDDINE ELGHEUR.
(Noureddine) I RUN SWEET SAVORIES CATERING
HERE IN BROOKLYN, NEW YORK.
I'M ORIGINALLY FROM TANGIERS, MOROCCO.
MOROCCAN FOOD IS A LOT OF VEGETABLES, PROTEIN, SPICES.
WHEN I WAS 18, 19, I CAME OVER HERE,
AND I JOINED THE NAVY BECAUSE OF "RAMBO" MOVIES.
I LEFT THE NAVY WITH SIX SCREWS IN MY LOWER BACK,
AND THEN, ABOUT A COUPLE YEARS AGO,
I HAD TO HAVE MY THYROID REMOVED BECAUSE THEY FOUND CANCER.
I'M GONNA WIN, 'CAUSE I'M A SURVIVOR.
IF YOU WANT PEACE, PREPARE FOR WAR.
WAR IS COMING TO YOUR KITCHEN, "CHOPPED."
NEXT--CHEF ANGELA KAREGEANNES.
I OWN A FORK FULL OF EARTH ORGANIC CATERING
IN FAIRFAX, CALIFORNIA.
I'M AN ACTIVIST AT HEART,
TEACHING AMERICANS HOW TO REDEFINE FOOD.
MY FOOD PHILOSOPHY IS TAKING REALLY HIGH-QUALITY PRODUCT
AND TRYING NOT TO DO TOO MUCH TO IT.
YOU ADD SOME SALT, YOU JUST ADD HEAT, GOOD ENERGY.
PEOPLE LOVE MY FOOD,
SO I'M ABSOLUTELY READY FOR "CHOPPED."
THEN THERE'S CHEF VAUGHN CRENSHAW.
I'M HERE. LITTLE BIT OF STYLE, VERY SMOOTH SWAG.
I'M THE EXECUTIVE SOUS CHEF
AT KHLOE BISTRO IN FORT LEE, NEW JERSEY.
I FOUND MY PASSION FOR FOOD THROUGH POVERTY.
(sizzling)
STAYED IN AN ABANDONED CAR FOR ABOUT A YEAR
AT 13 YEARS OLD.
BUT MY GODPARENTS CAME TO RESCUE ME,
AND I WOULD ALWAYS WATCH THE FOOD NETWORK,
SO I SAY, LET ME GO FOR THE DREAM.
I WAS GIVEN A NEW LEASE ON LIFE, SO IT'S DO-OR-DIE FOR ME.
I'M GONNA BE UNSTOPPABLE.
AND FINALLY, CHEF JUSTIN WERNER.
I'M THE EXECUTIVE SOUS CHEF
AT COLICCHIO & SONS IN NEW YORK CITY.
I'M VERY COMPETITIVE. IT'S A TOP-DOG MENTALITY.
I RUN THE BEST FOOD, AND I NEED PEOPLE TO KNOW IT.
I DEFINITELY COME ACROSS ARROGANT AT TIMES.
THE MOST IRRITATING THING IN THE ENTIRE WORLD TO ME
IS A COOK WHO CAN TASTE A SAUCE,
KNOW IT'S WRONG, AND STILL PUT IT ON A PLATE.
I WILL FIX IT, AND I WILL NOT BE VERY NICE TO YOU,
BUT THAT'S HOW THIS BUSINESS WORKS.
EVERY PIECE OF FOOD THAT I PUT IN A PAN
IS GONNA BE BETTER, SIMPLY BECAUSE I TOUCHED IT.
I'M GONNA WIN "CHOPPED" 'CAUSE MY FOOD'S AWESOME.
WELCOME, CHEFS. HERE ARE THE RULES.
THERE ARE THREE ROUNDS-- APPETIZER, ENTRÉE, AND DESSERT.
EACH COURSE COMES WITH ITS OWN BASKET OF MYSTERY INGREDIENTS.
YOU MUST USE EVERY INGREDIENT IN THE BASKET IN SOME WAY.
ALSO AVAILABLE TO YOU-- OUR PANTRY AND FRIDGE.
WHEN THE CLOCK RUNS OUT,
OUR JUDGES WILL CRITIQUE YOUR DISHES
ON PRESENTATION, TASTE, AND ALSO, CREATIVITY.
IF YOUR DISH DOESN'T CUT IT, YOU WILL BE CHOPPED.
PLEASE OPEN YOUR BASKETS.
AND WE'VE GOT...
...AND SPICED HAM IN A CAN.
(exhales deeply)
SPICED HAM-- LET ME TELL YOU SOMETHING--
I DON'T LIKE IT.
YOU'LL HAVE 20 MINUTES FOR THE APPETIZER COURSE...
(exhales deeply)
STARTING NOW.
SPICED HAM--BACK IN THE DAY, MY MOM USED TO DO IT
WITH TOMATO SAUCE AND MACARONI CHEESE.
THAT'S THE HOOD.
BUT NOW MY PALATE IS A LOT MORE SOPHISTICATED THAN SPICED HAM,
BUT IT'S IN THE DOGGONE BASKET, SO I'M GONNA MAKE
AN OPEN-FACE SPICED HAM AND ASPARAGUS SANDWICH.
WHITE ASPARAGUS-- I HAVE TO TREAT IT DELICATELY.
IT'S A TOTALLY DIFFERENT FLAVOR THAN GREEN ASPARAGUS.
JUST WANT TO PUT A NICE BLANCH ON 'EM.
I HAVE A VERY FARM-TO-TABLE ORIENTED WAY OF COOKING.
I'M NOT TRYING TO TRANSFORM INGREDIENTS.
I WANT TO HAVE THAT GREAT, SIMPLE, ORGANIC STYLE OF COOKING
SHINE THROUGH.
I'M MAKING A FRIED QUAIL EGG OVER GREENS
WITH GRILLED ASPARAGUS AND CANNED SPICED HAM.
SPICED HAM'S DEFINITELY SOMETHING
THAT IS NOT INTERESTING TO ME OR TASTY AT ALL,
SO I'M GONNA DUST THIS PORK WITH CRUSHED FENNEL.
(Noureddine) MY STRATEGY IS TO MAKE FOOD FROM MY ROOTS.
SO CHAUSSON IS ACTUALLY MOROCCAN FRENCH, UH, STUFFED DOUGH.
I START WITH THE FILLING, WITH SOME TOMATOES,
DICED, SAUTÉED ASPARAGUS.
I DICE THE HAM, SOME BASIL, SOME SAGE.
BECAUSE I HAVE THE SIX SCREWS IN MY LOWER BACK,
I'M IN PAIN EVERY DAY,
BUT I AM SURVIVOR. I WILL NOT GIVE UP.
SPICED HAM-- THEIR CURVEBALL INGREDIENT--
DOESN'T SMELL AS MUCH LIKE DOG FOOD AS I THOUGHT IT WOULD.
I'M ALMOST EMBRACING IT.
I'M GONNA MAKE A RAGOUT OF WHITE ASPARAGUS,
HARD-BOILED EGGS, SPICED HAM, WITH A FRIED QUAIL EGG ON TOP.
A BIG PART OF WINNING IS FOR MY MOM.
SHE RAISED ME FROM DAY ONE, JUST ME AND HER.
SHE IDENTIFIED, AT AN EARLY AGE, THAT I LOVE TO COOK,
SO WINNING IS GONNA MEAN A LOT TO HER.
AND OUR JUDGES ARE
OUR RESIDENT LATIN AMERICAN CUISINE AUTHORITY,
AARÓN SÁNCHEZ...
CHEF ZAK PELACCIO, AN EXPERT
IN BOTH SOUTHEAST ASIAN CUISINE AND AMERICAN BARBECUE...
AND COOKBOOK AUTHOR AND PASTA PERFECTIONIST,
CHEF SCOTT CONANT.
(Angela) WHEN I SEE THAT THERE ARE ONLY MEN AS JUDGES,
I FEEL DISAPPOINTED.
I THINK, OVERALL, MY FOOD DOES
PROBABLY LEND ITSELF MORE TO, LIKE, A FEMALE PALATE.
LIKE, IT'S JUST LIGHTER AND CLEANER.
(Zak) UM, IT'S INTERESTING ABOUT QUAIL EGGS--
WE DON'T EAT THEM THAT MUCH IN THE STATES,
BUT IN ASIA, THEY'RE SERVED ALL OVER.
THEY'RE OFTEN FRIED AND STUCK ON A SKEWER
AND SERVED WITH A CHILI SAUCE ON THE SIDE.
THIS RAGOUT OF WHITE ASPARAGUS IS SOMEWHAT CLASSIC FRENCH--
WHITE ASPARAGUS WITH GRIBICHE, OR SAUCE GRIBICHE--
BUT I KNOW THE QUAIL EGG'S TOO DELICATE TO POACH,
SO I'M GONNA GO WITH A PANFRIED QUAIL EGG...
AND POACHED CHICKEN EGGS.
SUCCEEDING IS AN ABSOLUTE PRIORITY,
AND HOPEFULLY, ALL THE SACRIFICES MY MOM MADE
WILL START TO BECOME MORE LIKE AN INVESTMENT.
CHEFS, YOU'RE DOWN TO TEN MINUTES--HALFWAY DONE.
NOUREDDINE'S USING THAT PIZZA DOUGH
LIKE A FOLDED-OVER STROMBOLI.
(Scott) BUT IT'S NOT EVEN IN THE OVEN YET?
NO, IT'S NOT.
OKAY, THAT'S AN ISSUE.
ALL OF MY COMPETITORS WERE FRYING THE EGGS,
BUT I CANNOT JUST FRY AN EGG.
THIS IS "CHOPPED." YOU GOTTA THINK OUT OF THE BOX.
SO I'M GONNA BRUSH THE CHAUSSON WITH THE QUAIL EGGS.
IT'S IMPORTANT FOR ME TO WIN FOR MY MOTHER.
SHE'S A BIG INSPIRATION. SHE RAISED FIVE OF US.
BEHIND.
NOW SHE HAS CANCER, SO I NEED TO--TO GIVE BACK
AND WIN THIS COMPETITION FOR HER.
I WANT TO DO A VERY BEAUTIFUL SUNNY-SIDE UP QUAIL EGG...
BUT THAT'S NOT WHAT I GOT WHEN I PUT THE QUAIL EGG INTO THE PAN.
THEY'RE FRYING UP FASTER THAN HOTCAKES.
(sizzling)
NOT HAPPENING.
NOT HAPPENING AT ALL.
"CHOPPED" IS OUT OF CONTROL.
I'M THINKING TO MYSELF, "YOU'RE GOING HOME IN THE FIRST ROUND."
(clock ticking)
(Vaughn) THE YOLK--THEY'RE OVERCOOKING.
IF I DON'T HAVE A SILKY, LATHERY, SMOOTH QUAIL EGG,
IT'S NOT GONNA WORK.
SO I KEEP STARTING OVER TILL I GOT IT RIGHT.
IT'S VERY EXCITING FOR ME TO BE HERE.
EVEN WHEN I WAS IN GRAMMAR SCHOOL, I KEPT TELLING PEOPLE,
"I'M GONNA BE A CHEF AND I'M-A BE ON TV,"
AND I'M A MAN OF MY WORD.
(clatter)
I'M THE KIND OF PERSON THAT WINS THESE KINDS OF COMPETITIONS.
LIKE, I'M GROUNDED AND CENTERED.
PEOPLE REPEATEDLY EAT MY FOOD AND SAY, LIKE,
"THAT IS THE BEST DA-DA-DA-DA I'VE EVER HAD."
I PUT THE HIBISCUS FLOWERS IN THE PAN AND CARAMELIZE IT.
THEY HAVE, LIKE, A CRUNCH AND A MOUTHFEEL TO THEM,
AND AARÓN LIKES BIG FLAVORS,
SO THAT'S WHY I PUT THE STAR ANISE AND THE HIBISCUS.
(Aarón) HIBISCUS--IT'S USED A LOT IN MEXICAN COOKING.
IT HAS A VERY BITTER, ALMOST TART FLAVOR.
THIS PARTICULAR ONE HAS BEEN SOFTENED IN A SUGARY SUBSTANCE
THAT ALLOWS IT TO BE EDIBLE. USUALLY, IT'S FOUND DRY.
(Noureddine) HIBISCUS FLOWER-- I'M GOING TO USE IT
AS DRESSING OVER SOME SPINACH, WITH LEMON JUICE AND OLIVE OIL.
I ALWAYS PUT SWEET AND SOUR TOGETHER.
I'VE BLANCHED THE WHITE ASPARAGUS.
I ADD THAT TO THE HAM, AND THEN FOR MY SAUCE GRIBICHE,
I RUN INTO THE PANTRY TO GRAB THE TOMATOES, CORNICHONS,
AND THE HIBISCUS.
THEN I GET THE HARD-BOILED EGG,
CRUSHED IT THROUGH A... (speaks indistinctly)
(Vaughn) I SEE THIS HIBISCUS FLOWER STUFF,
SO I STICK MY FINGER IN AND... I SAID, "GOD, THAT'S LIKE
ALL KIND OF SWEET GARBAGE GOING ON IN THERE."
BUT LET'S TRY TO MAKE A SYRUP.
THROW THE COGNAC IN THERE, GIVE IT A LITTLE FLAME.
AND LET'S GET A BAGUETTE SO WE CAN HAVE A CRUNCH COMPONENT.
(Ted) CHEFS, THIS IS YOUR 2-MINUTE WARNING.
BEHIND, BEHIND, BEHIND, BEHIND.
(Zak) ANGELA-- WE'RE VERY CONCERNED--
SHE'S JUST STARTING TO GO TO PLATE.
(Angela) I DON'T THINK IT'S GONNA TAKE A LOT OF TIME
TO PUT GREENS ON A PLATE. I'M NOT GONNA GET CHOPPED.
(Justin) I'VE GOT A PAN WITH SEVEN QUAIL EGGS IN IT,
AND I-I START MANUALLY CUTTING MYSELF OUT SOME QUAIL EGGS.
(Ted) 10, 9, 8...
(Vaughn) TURN AROUND AND REALIZE
I HAVE MY HIBISCUS SYRUP IN THE BACK THERE.
3, 2, 1, TIME'S UP.
(laughing)
PLEASE STEP BACK.
(Vaughn) MAN, I WASN'T ABLE TO GET ALL THE SYRUP ON EVERYTHING.
I HAD IT RIGHT IN MY HAND.
(Noureddine) VAUGHN MISSED THE KEY INGREDIENT
ON ONE OF THE PLATES.
MY NEPHEW OMAR IS 8 YEARS OLD. HE'D PROBABLY DO A BETTER JOB.
LET'S SEE WHAT THE JUDGES HAVE TO SAY
ABOUT THE APPETIZERS YOU WORKED SO HARD TO CREATE
USING QUAIL EGGS, WHITE ASPARAGUS,
HIBISCUS FLOWERS IN SYRUP,
AND SPICED HAM IN A CAN.
CHEF NOUREDDINE.
I'VE MADE A, UH, MOROCCAN-INSPIRED, UH,
CHAUSSON WITH A, UH, HIBISCUS SYRUP DRESSING.
A CHAUSSON IS A DOUGH WITH MEAT, VEGETABLES, CINNAMON, PAPRIKA.
IT'S ALWAYS, UH, SWEET AND SPICY AT THE SAME TIME.
I REALLY ENJOY THE WAY THAT YOU WERE ABLE TO SEASON THIS MIXTURE
AND ADD A LITTLE BIT OF EXOTICNESS.
IT'S REALLY GOOD. THE FILLING IS DELICIOUS.
THE REAL PROBLEM
IS THAT THIS DOUGH IS SUPER, SUPER UNDERCOOKED.
I MEAN, IT IS--IT'S STILL RAW. YOU CAN SEE THAT.
ALSO, WITH THE MOZZARELLA ON TOP OF THE BREAD,
IT'S HARD TO DETECT
THAT YOU USED THE QUAIL EGG AT ALL TO WASH THE BREAD.
HOW DID YOU END UP HERE?
I LOVE TO COOK. EVER SINCE I WAS A KID, I USED TO HELP MY MOTHER.
AND I WANTED TO COMPETE FOR HER.
SHE'S GOING THROUGH CHEMOTHERAPY, AND, UM...
AND, UH, THIS IS FOR HER.
CHEF NOUREDDINE, THANK YOU.
THANK YOU.
NEXT WE HAVE CHEF ANGELA.
THIS IS A BROWN BUTTER-FRIED QUAIL EGG OVER GREENS
WITH GRILLED ASPARAGUS AND CANNED SPICED HAM,
AND THERE'S A CARAMELIZED HIBISCUS FLOWER ON TOP FOR YOU.
I THINK THAT'S A NICE
SWEET-AND-SOUR CARAMELIZED HIBISCUS.
THE IDEA IS GREAT.
UNFORTUNATELY, MINE IS A LITTLE BURNT.
AND YOU HAVEN'T REALLY TRANSFORMED ANY OF THESE ITEMS.
BUT I'M ANTI-CHANGE.
YOU KNOW, I'M ALL ABOUT ELEVATING THE FOOD,
BUT I WORKED QUITE A BIT ON THE VINAIGRETTE.
I, YOU KNOW, I PUT SOME FINE HERBS IN THERE,
I PUT LEMON ZEST IN.
I LIKE THE DRESSING. I THINK THE DRESSING'S GOOD.
CHEF ANGELA, THANK YOU.
THANKS.
NEXT WE HAVE CHEF VAUGHN.
ALL RIGHT, WELL, THIS IS A...
THE LAST PLATE COULDN'T GET SOME OF YOUR, UH, HIBISCUS.
THAT'S IT.
(Aarón) YOU HAVE WONDERFUL TEXTURE.
YOUR SPICED HAM IS REALLY WELL-SEARED.
YES, SIR.
THE EGG IS-- IS COOKED VERY WELL.
THE ASPARAGUS WAS COOKED WELL.
BUT IT WOULD MAKE A MORE DRAMATIC CONTRAST IF YOU DID
HAVE MORE FAT, A HOLLANDAISE OR MAYONNAISE OF SOME SORT.
(Scott) AND IT JUST DOESN'T FEEL INSPIRED.
I'M LOOKING FOR A LITTLE BIT OF YOU IN THIS,
AND I DON'T-- I DON'T THINK I GET IT.
GOTTA PUT A LITTLE MORE LOVE INTO IT, AND... MAKE IT HAPPEN.
THANK YOU, CHEF VAUGHN.
AND LAST APPETIZER-- CHEF JUSTIN.
I HAVE A RAGOUT OF WHITE ASPARAGUS,
HARD-BOILED EGGS, CORNICHONS,
AND A DICED SPICED HAM RENDERED OUT.
WHAT YOU HAVE HERE IS UNBELIEVABLY DELICIOUS.
WELL-BALANCED AND LIGHT,
AND I THINK THAT'S REALLY WHAT'S COOL ABOUT THIS DISH.
YOU WERE VERY SUCCESSFUL AT MASKING THE SPICED HAM
AND LETTING THE WHITE ASPARAGUS BE THE STAR.
I LOVE THE LITTLE GRIBICHE-ESQUE SALAD ON THE SIDE.
THIS IS VERY TASTY.
(Scott) I THINK YOU DID A GREAT JOB WITH THIS.
IT WAS A REALLY GOOD IDEA OF USING HEN EGG
INSTEAD OF THE QUAIL, AND THEN ADDING THE QUAIL EGG ON TOP.
THE ONE THING I WOULD LIKE TO SEE
IS MAYBE THE HIBISCUS REPURPOSED A LITTLE BIT...
SOMETHING ELSE THAT WOULD HAVE BEEN
A LITTLE BIT MORE MEMORABLE.
SO, JUSTIN, YOU WORK FOR A VERY BIG-NAME CHEF.
WHY ARE YOU HERE TODAY? ARE YOU HERE TO MAKE YOUR NAME AND--
NO, TH-THIS--THIS IS FOR ME,
YOU KNOW, AND FOR MY FAMILY, UH, PEOPLE WHO'VE INVESTED IN ME,
TO KIND OF PUT IT OUT THERE AND...
COME HERE AND LET HER RIP, YOU KNOW?
ALL RIGHT. CHEF JUSTIN, THANK YOU.
THANK YOU.
WELL, WE CAN'T DODGE WHAT COMES NEXT.
THANK YOU, CHEFS.
IT IS NERVE-RACKING.
I FELT A LOT BETTER ABOUT IT THAN THEY DID...
YEAH, OH, DEFINITELY, YOU KNOW? OF COURSE.
I WAS, LIKE, REALLY CONFIDENT GOING IN THERE, AND...
NO?
NOT WORRIED ABOUT IT.
GOOD.
THINK NEGATIVELY,
YOU'RE GONNA GET NEGATIVE RESULTS.
IT'S TRUE.
ANGELA MADE THIS DISH THAT SEEMED SORT OF HAPHAZARD.
(Aarón) I KNOW SHE TRIES TO ELEVATE INGREDIENTS,
AND THAT'S HER PHILOSOPHY, BUT SHE HAS TO BE CREATIVE.
YEAH, I WAS A LITTLE BIT DISAPPOINTED IN THAT.
BUT ANGELA DID A GREAT JOB WITH THE HIBISCUS
AND THE VINAIGRETTE.
I AGREE WITH YOU, AARÓN.
ANGELA'S VINAIGRETTE WAS THE BEST PART OF HER DISH.
VAUGN MADE A REALLY YUMMY SUNNY-SIDE UP QUAIL EGG.
HE DID COOK THE BEST QUAIL EGG.
BUT HE DIDN'T HAVE A FAT, SOME AIOLI,
SOMETHING TO DRESS HIS SANDWICH.
IT DEFINITELY DIDN'T STAND UP
TO THE LIFE THAT HE'S LIVED FOR HIMSELF.
I EXPECT TO SEE SOMETHING FROM HIM WITH COJONES.
NOW I THINK NOUREDDINE DID THE POOREST JOB
WITH THE QUAIL EGGS.
HE CHOSE TO USE THE QUAIL EGG AS AN EGG WASH, DIDN'T, UH,
CAPITALIZE ON THE UNIQUENESS OF FLAVOR THAT THE QUAIL EGG HAS.
(Zak) NOT TO MENTION, THEN HE PUT MOZZARELLA
ON TOP OF THAT EGG WASH TO BOOT.
BUT NOUREDDINE WAS ABLE TO DEVELOP
SUCH GREAT FLAVORS INSIDE THE FILLING.
I THINK, THE MOST DELICIOUS OF ANY FLAVORS WE HAD,
BUT I THINK IT WAS CLEAR
THAT JUSTIN'S TECHNIQUE WAS SUPERIOR TO THE OTHER CHEFS'.
HE HAD A GREAT BALANCE OF FLAVORS INSIDE THERE.
WHILE JUSTIN DID A GREAT JOB WITH HIS RAGOUT,
IT WAS ASSERTIVELY ACIDIC.
AFTER A FEW BITES, I HAD NOTHING TO COUNTERBALANCE THAT ACIDITY.
I THINK EITHER ANGELA OR VAUGHN ARE GONNA GET CHOPPED.
CHOP THEM BOTH. (chuckles)
I'M TRYING TO STAY POSITIVE, BUT I'M A LITTLE NERVOUS.
(clock ticking)
SO... WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF ANGELA, YOU'VE BEEN CHOPPED.
JUDGES?
(Scott) ANGELA, WE LOVE YOUR APPROACH,
BUT ULTIMATELY, I DON'T THINK IT TRANSLATED TO YOUR PLATE,
AND THE CARAMELIZED AND BURNT HIBISCUS FLOWER
JUST DIDN'T RESONATE, SO WE HAD TO CHOP YOU.
CHEF, THANK YOU FOR BEING WITH US.
THANKS.
(Angela) IT'S A BUMMER. I DIDN'T EXPECT TO GET CHOPPED FIRST.
I THINK THAT JUSTIN DEFINITELY STOOD OUT,
BUT I WOULD RATHER EAT MINE
OVER, UM, VAUGHN AND NOUREDDINE'S PLATES.
CHEF NOUREDDINE, CHEF VAUGHN, CHEF JUSTIN, GOOD LUCK.
(whispers) THANK YOU.
PLEASE OPEN YOUR BASKETS.
THE MANDATORY INGREDIENTS FOR THE ENTRÉE COURSE ARE...
AND...
30 MINUTES FOR THE ENTRÉE ROUND...
STARTING NOW.
(Vaughn) AFTER THE APPETIZER,
I KNEW EVERYTHING IN THE BASKET IS GONNA BE ON THAT PLATE.
DO OR DIE.
I DIDN'T REALLY GET A GOOD FEELING ABOUT THIS LAKE PERCH.
I WAS LIKE, "MAN, LOOK AT THIS LITTLE PIECE OF CRAP FISH.
WHAT AM I GONNA DO WITH THAT?"
THING WAS PACKED FULL OF BONES,
BUT I'M GONNA TAKE THE TIME AND DO IT RIGHT,
SHOW THESE PEOPLE THAT I CAN DO SOME GOOD BUTCHERING.
(Ted) ALL RIGHT, JUDGES, SO THE HUMBLE PERCH IS
A REALLY FUN CATCH-AND-RELEASE FISH FOR ANGLERS.
A LOT OF PEOPLE SAY IT WILL HAVE THAT KIND OF MUDDY TEXTURE
LIKE A CATFISH WOULD.
(Noureddine) THE FISH WAS SO FRESH AND HAPPY,
IT WAS ABOUT TO JUMP BACK IN, UH, IN THE LAKE.
I'M MAKING TAGRA, A FISH TAGINE FROM TANGIERS,
FROM NORTHERN MOROCCO, WHERE I'M FROM.
I STUFF THE FISH WITH HERBS,
AND THROW IT IN THE OVEN AT 500 DEGREES.
MY MOTHER JUST CAME FROM THE HOSPITAL.
I'VE LEARNED ALL I KNOW IN THE KITCHEN FROM HER,
ESPECIALLY THIS DISH, SO SHE'D BE HAPPY IF I WON.
(Justin) I SEE THIS VERY SMALL PERCH,
AND I'M SCARED ABOUT THE AMOUNT OF BONES IN THERE.
I'M GETTING VERY LITTLE MEAT,
SO I JUST COOK THE FISH ON THE BONE.
(sizzle)
NOW WHAT RUNS THROUGH MY MIND-- OATMEAL RISOTTO.
"RISOTTO" DOESN'T REFER TO RICE, BUT MORE A COOKING METHOD.
IF YOU WHIP IT ENOUGH, YOU CAN GENERATE STARCH.
THIS IS THE TECHNIQUE
THAT I'M HOPING TO APPLY TO THE ROLLED OATS.
(Vaughn) I'M HOPING TO GET A CRUST
ON THE OUTSIDE OF THE FISH WITH THE ROLLED OATS.
SO BREAD IT UP AND DO A QUICK SEAR.
AND THEN I DECIDED TO MAKE AVOCADO AND VINE TOMATO SALSA.
RED ONIONS, LEMON JUICE.
THROW A LITTLE OLIVE OIL IN THERE JUST TO CUT IT THROUGH.
THEY GOT ONE INGREDIENT HERE THAT IS JUST BELOVED BY ME.
IT'S THE AVOCADO.
I WOULDN'T WANT TO SEE IT NECESSARILY DICED--
I THINK THAT WOULD BE A LACKLUSTER WAY OF DOING IT--
BUT A MOUSSE, PERHAPS, THINNING IT OUT,
MAKING IT A SMOOTH PUREE.
(Noureddine) I'M GONNA MAKE A COMPOTE WITH RAISINS,
TOMATOES, RED WINE VINEGAR, AND AVOCADO.
COOKING THE AVOCADO--
THAT'S PROBABLY A CURSE IN MEXICO,
BUT AVOCADO IS NOT JUST FOR GUACAMOLE.
ALL RIGHT, CHEFS, YOU ARE DOWN TO 10 MINUTES.
(Justin) WHEN I SEE THE TOMATOES ON THE VINE,
MY FIRST THOUGHT IS TOMATO CHUTNEY.
(sizzling)
I'M GONNA CARAMELIZE 'EM,
WAIT TILL IT'S ALL REALLY, REALLY, REALLY TIGHT,
PUT VINEGAR IN IT, THEN PUT IT IN THE OVEN.
I HAVE NO SERVICEABLE SKILL TO THIS WORLD OTHER THAN COOKING.
I CANNOT FLY AN AIRPLANE. I CANNOT MAKE ORIGAMI.
I CAN COOK, BUT THAT IS LITERALLY IT,
SO I NEED THIS ONE.
EVERY ENTRÉE DESERVES SOME KIND OF STARCH IN THERE,
SO I GET SOME RED BLISS POTATOES.
(sizzle)
INCORPORATE A LITTLE LEMONGRASS, WHITE ONIONS.
I'M UNDER A LOT OF PRESSURE
BECAUSE IF THE POTATOES AREN'T COOKED THROUGH,
I KNOW I'M GOING HOME.
BUT BEING ON "CHOPPED"
IS NOT THE HARDEST THING I'VE EVER DONE.
LOT OF PEOPLE SAY, "OOH, YOU'VE BEEN THROUGH SO MUCH.
HOW CAN YOU BE SO LAID-BACK?"
I TELL 'EM, "SIMPLE. I'M TOO BLESSED TO BE STRESSED."
COME ON, BABY, COME ON.
(Noureddine) THE FISH DOESN'T TAKE LONG TO COOK,
AND THEN I'M GONNA USE THIS OATMEAL FOR TEXTURE,
TOAST IT WITH A LITTLE BIT OF HONEY, BROWN SUGAR,
LITTLE BIT OF OLIVE OIL,
AND PLATE IT, TOPPED WITH THE FISH.
THIS DISH--IT'S SO GOOD-- ALL THESE FLAVORS--
THAT YOU WILL SUCK YOUR FINGERS FROM HOW TASTY IT IS.
(exhales deeply)
ALL RIGHT, CHEFS, YOU'RE DOWN TO THE 5-MINUTE MARK.
(Justin) TIME IS DWINDLING DOWN.
WHAT DID I DO WITH 25 MINUTES?
I'M RIGHT BACK IN THE SITUATION
LIKE I WAS IN THE PREVIOUS COURSE,
PANICKING AND RUSHING.
I LOVE AVOCADOS.
MY NATURAL INCLINATION IS TELLING ME TO PUREE IT
BECAUSE I LIKE THAT TEXTURE.
(whirring)
ADD A LOT OF OLIVE OIL TO 'EM
AND TAKE ADVANTAGE OF THE FACT THAT THEY EMULSIFY SO WELL.
(sizzle)
THE FISH IS NOW COOKED AT THIS POINT.
SO THEN I TAKE THE FOI OFF,
AND HAVE ONE CRISPY SIDE AND ONE SOGGY SIDE
ON ALL OF 'EM.
I'M WORRIED.
(Noureddine) GARNISH MY PLATE WITH LEMON, LIME, AND ORANGE.
I KNOW MY MOROCCAN FLAVORS ARE GONNA PUT ME
A STEP ABOVE ANYBODY ELSE.
"LOSING" IS NOT IN MY VOCABULARY.
(Ted) 1 MINUTE LEFT, CHEFS.
(Vaughn) I'M JUST STRUGGLING WITH THE TIME,
BUT EITHER YOU'RE GONNA SCORE, OR YOU'RE GONNA LOSE.
10, 9, 8,
7, 6, 5,
4, 3, 2,
1... TIME'S UP. PLEASE STEP BACK.
I'M VERY CONFIDENT WITH MY TAGRA.
IT'S SOMETHING THAT
MY COMPETITORS DIDN'T EVEN THINK ABOUT DOING.
I'VE NAILED IT.
(Justin) I CAN'T IGNORE THE FACT THAT
THE FISH LOOKS POORLY BUTCHERED.
I'M A LITTLE WORRIED I'M GONNA BE GOING HOME.
(clock ticking)
YOU WERE CHALLENGED TO CREATE AN ENTRÉE WITH LAKE PERCH,
TOMATOES ON THE VINE, AVOCADOS, AND ROLLED OATS.
CHEF VAUGHN.
WELL, THIS IS A, UH, OAT-CRUSTED PERCH
WITH, UH, LEMONGRASS BRAISED RED POTATOES
AND A AVOCADO AND TOMATO SALSA.
I LIKE THE AVOCADO SALSA VERY MUCH.
THE CILANTRO'S REALLY NICE, AND THE TOMATOES--
YOU CAPITALIZED ON HOW BRIGHT AND ACIDIC THEY ARE.
AND YOU BUTCHERED THE PERCH REALLY WELL.
MINE'S A REAL CLEAN FILLET.
SIR.
(Scott) UM, I THINK THE FISH IS COOKED WELL,
BUT THE POTATOES REALLY ARE UNDERCOOKED.
(Zak) AND LEMONGRASS BRAISED POTATOES
DEFINITELY DON'T GO WITH THE OATS AND THE FISH,
AND THEY DON'T NECESSARILY GO WITH THE SALSA AS WELL.
YEAH, YOU HAVE THREE DIFFERENT COMPONENTS
THAT ARE HAPPENING HERE, AND UNFORTUNATELY,
THERE'S NOTHING THAT REALLY BRINGS THEM TOGETHER.
(Ted) SO, CHEF, SAY YOU WERE TO WIN.
WOULD YOU HAVE PLANS FOR THAT $10,000?
WHAT WOULD YOU DO WITH IT?
GONNA START A NONPROFIT ORGANIZATION
FOR HOMELESS PEOPLE. GIVEN MY PAST HISTORY,
I JUST WANT TO MAKE A DIFFERENCE OUT THERE. THAT'S IT.
CHEF VAUGHN, THANK YOU.
NEXT UP--CHEF JUSTIN.
YOU HAVE ROASTED PERCH WITH AN OATMEAL RISOTTO,
AVOCADO AND WINE PUREE,
AND A TOMATO AND BASIL CHUTNEY ON TOP.
(Aarón) I LIKE THE CHUTNEY AS WELL AS THE AVOCADO PUREE.
I THOUGHT YOU GOT SOME REALLY GOOD FLAVOR THERE.
YOU BROUGHT A LOT OF THE NATURAL SUGARS.
I THINK THE ONE THING THAT I'M STRUGGLING HERE WITH
IS THE LACK OF TEXTURE.
YOU HAVE A LOT OF MUSHY COMPONENTS,
AND THEN YOU HAVE NO CRUST ON THE FISH.
THE FLAVOR OF THE OATMEAL AND THE AVOCADO TOGETHER,
UH, WORKED,
BUT THE FISH IS REALLY OVERCOOKED,
AND THE TOMATO IS GOOD BY ITSELF,
BUT I'M NOT SURE IF IT WORKS WITH THE REST OF THIS DISH.
SO, CHEF, YOU GOT PLANS FOR THE $10,000?
ABSOLUTELY. I'D LIKE TO TAKE MY MOM TO EUROPE.
YOU KNOW, SHE'S A SINGLE PARENT. I'M AN ONLY CHILD.
LIKE, WE'RE ALL WE HAVE.
I CAN RELATE TO THAT. MY MOM WAS A SINGLE PARENT AS WELL.
SHE'S THE MOST IMPORTANT THING IN THE WORLD.
SHE'S ALL THAT MATTERS.
CHEF JUSTIN, THANK YOU.
THANK YOU.
AND FINALLY, CHEF NOUREDDINE.
I MADE A TAGRA OF PERCH
STUFFED WITH HERBS DE PROVENCE.
THIS IS PROBABLY THE FIRST THING I'VE EVER MADE.
I WAS ABOUT 6 OR 7 YEARS OLD.
WELL, I REALLY, REALLY ENJOY THIS DISH,
'CAUSE IT'S NOT SOMETHING THAT I WOULD HAVE EXPECTED.
YOU COOKED THE AVOCADO,
WHICH, IN MY COUNTRY, IS A--IS A SACRILEGE.
I UNDERSTAND. (laughs)
AND YOU WERE ABLE TO PULL THAT OFF
IN A WAY THAT'S TASTY AND NOT DISRESPECTFUL.
YEAH, THIS IS FUN. I MEAN, THIS IS JUST GOOD.
THANK YOU.
THE ONLY COMPLAINT I HAVE IS THAT
IT COULD HAVE BEEN IN A DIFFERENT VESSEL...
EASIER TO EAT--BECAUSE YOU WANT TO DIG INTO THIS THING.
(Aarón) AND THE ROLLED OATS THAT YOU CARAMELIZED WITH SUGAR?
I'M SATURATED WITH SWEETNESS.
(Ted) SO, CHEF,
PLEASE TELL ME THAT IF YOU WIN, YOU'RE GONNA GO TO VEGAS.
(chuckles) I'M GOING BACK TO CULEBRA, PUERTO RICO.
I GO THERE A LOT. THIS TIME, I'M TAKING MY MOTHER.
SHE ALWAYS WANTED TO COME.
SHE HAS CANCER, BUT ONCE SHE'S DONE
WITH HER CHEMO AND, UH, SURGERY, WE'LL, UH, TAKE HER.
(voice breaks) YEAH.
CHEF NOUREDDINE, THANK YOU.
THANK YOU.
OKAY. THANK YOU, CHEFS.
(Justin) NOUREDDINE CRYING IN THE KITCHEN
IS VERY STRANGE TO ME.
THIS IS A COMPETITION,
AND I DON'T THINK EMOTIONS HAVE ANYTHING--
ANY BUSINESS BEING THERE.
(sniffles) CRIED LIKE A LITTLE GIRL. (chuckles)
(Noureddine) IT'S OKAY TO CRY.
I HAVE TWO MOMS-- MOM AND GRANDMA.
THAT FEMININE SIDE, UH,
IT ACTUALLY PLAYS A BIG ROLE IN, UH, IN MY LIFE.
I THINK THAT CHEF JUSTIN IS VERY TECHNICALLY ADEPT,
AND HE KNOWS HOW TO MAKE HIS PLATES LOOK BEAUTIFUL,
AND I APPRECIATE HIS BRAVADO
WITH ACTUALLY TRYING TO MAKE A RISOTTO WITH THE ROLLED OATS.
REALLY CREATIVE AND OUT OF THE BOX.
THE COMBINATION OF THE OATMEAL AND THE AVOCADO PUREE
WORKED PERFECTLY TOGETHER WITH THAT FISH.
(Zak) BUT TEXTURAL CONTRAST HAS BEEN ABSENT IN HIS DISHES.
AND IT WAS A GREAT CONTRAST OF TEXTURE
IN CHEF NOUREDDINE'S DISH.
(Aarón) AND I LOOKED AT THAT, AND I ALMOST CRINGED
WHEN I EVEN THOUGHT OF THE IDEA OF COOKING AVOCADO,
BUT IT BECAME THIS VERY SORT OF UNCTUOUS,
VERY RICH LITTLE FOIL FOR HIS DISH.
BUT ADDING THOSE HONEYED OATS TO AN ALREADY-SWEET BASE
IN HIS TAGINE-- A LITTLE MONOTONOUS.
(Scott) I REALLY LIKED VAUGHN'S SALSA.
THE CILANTRO WAS GREAT,
THE CITRUS AND LIME JUICE WAS WONDERFUL.
BUT POTATOES WITH LEMONGRASS,
AND THEN AN AVOCADO SALSA--
IT JUST REALLY CAME OUT AS A BIG PILE OF MUSH.
BUT CHEF VAUGHN DID A GREAT JOB
EXTRACTING AND LEAVING THE BONES OUT OF HIS FILLETS.
(Zak) AND THE FISH WAS NICELY COOKED.
THE FILLETS CAME OUT MOIST AND TENDER.
(Noureddine) MY COMPETITORS DIDN'T LOOK
LIKE THEY CHALLENGED THEMSELVES AT ALL.
I DEFINITELY THINK I'M MORE CREATIVE.
(Vaughn) IF I MAKE IT,
I'M GONNA GIVE 'EM MY FLAVORS, MY LOVE, MY PASSION.
I'M JUST GONNA LAY IT ALL OUT THERE.
(clock ticking)
SO... WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF VAUGHN, YOU'VE BEEN CHOPPED.
JUDGES?
VAUGHN,
YOU COOKED YOUR FISH PROBABLY BETTER THAN EVERYBODY ELSE,
BUT LAYERING ALL THE FLAVORS TOGETHER,
THE DISH DIDN'T ACHIEVE A COHESIVE WHOLE,
AND THAT'S WHY WE HAD TO CHOP YOU.
THANK YOU.
(Vaughn) I DON'T KNOW WHAT HAPPENED.
I FEEL LIKE I REALLY DID LET MYSELF DOWN.
IT'S A VERY, VERY...
VERY HARD MOMENT FOR ME...
BUT I'M A FIGHTER.
I'M GONNA LEARN FROM THIS, AND THAT'S ALL I CAN DO.
CHEF NOUREDDINE, CHEF JUSTIN...
PLEASE OPEN YOUR BASKETS.
AND THE MANDATORY INGREDIENTS ARE...
AND...
30 MINUTES FOR THE DESSERT ROUND.
CLOCK STARTS NOW.
(Justin) I DON'T DO PASTRY.
I HAVE TO KEEP REMINDING MYSELF,
IT'S TECHNIQUES THAT HAVE GOTTEN ME THIS FAR,
AND IT'S THE ONLY SHOT I HAVE AT WINNING.
SO I FOCUS ON MAKING A BREAD PUDDING.
I'VE MADE BREAD PUDDING BEFORE, I KNOW EGG-TO-CREAM RATIO,
AND I CAN USE THEIR CROISSANTS IN A BREAD PUDDING.
ALSO, I'M LOOKING HARD FOR A SWEET COMPONENT.
STRAWBERRIES WILL FILL THAT BILL.
NOUREDDINE HAS A LOT OF CONFIDENCE IN HIS PASTRY,
BUT I NEED THIS TO HAPPEN, AND I NEED TO WIN,
AND I NEED IT TO BE 'CAUSE OF THIS BREAD PUDDING.
(Aarón) BOTH THESE COMPETITORS
ARE PLAYING VERY STRONGLY FOR THEIR MOTHERS,
WHO HAVE PLAYED FOCAL ROLES IN SUPPORTING THEIR CAREERS
AND SORT OF THEIR SPIRITUAL, UH, FOUNDATION.
(Noureddine) I GREW UP EATING FRENCH PASTRY,
SO I'M GONNA MAKE PROFITEROLE DE CROISSANT,
WHICH IS A PASTRY-FILLED CROISSANT WITH CRÈME CHANTILLY,
A SWEET DESSERT SANDWICH.
I'M GONNA USE THE CLOTTED CREAM AS BUTTER TO ROAST PINE NUTS.
PINE NUTS IS A MOROCCAN NUT WE USE ALL THE TIME.
THE LEMONGRASS IS THROWING ME OFF.
I WANNA CARAMELIZE IT
WITH THE RASPBERRIES AND BROWN SUGAR AND RUM,
AND THEN SMEAR THAT ON THE CROISSANT.
BUT LEMONGRASS--I'VE NEVER EXTRACTED THAT REAL FLAVOR.
I HOPE IT TURNS OUT OKAY,
BUT I'M LITTLE WORRIED THAT IT WON'T WORK.
(sizzles)
ALL RIGHT, CHEFS, YOU'RE LOOKING AT 14 MINUTES LEFT.
(Zak) MOST COMMONLY,
YOU'LL FIND LEMONGRASS USED TO STEEP SOMETHING.
IF YOU ACTUALLY WANT TO INCLUDE THE LEMONGRASS ITSELF,
I MEAN, IT'S VERY ***,
SO YOU GOTTA PEEL THE OUTER LAYERS
AND SLICE IT REAL THIN.
(Justin) I KNOW LEMONGRASS TO BE A FLAVORING AGENT.
MY FIRST THOUGHT IS
TO GET THE SOUR CHERRIES' BRINE REDUCING,
GET THE LEMONGRASS IN IT.
THEN SEPARATELY, I'M GONNA TAKE SOUR CHERRIES,
CHOP THEM UP WITH A LITTLE SUGAR AND LET IT COME DOWN
REAL, REAL, REAL TIGHT, LIKE--LIKE A CHUTNEY.
(Noureddine) I'M IN PAIN BECAUSE OF THE SCREWS IN MY LOWER BACK,
AND ON TOP OF THAT, THREE DAYS AGO,
I HAD A SPINAL TAP, AND, UH, THE SIDE EFFECTS ARE...
VERY, VERY BAD BACK PAIN AND SPINAL HEADACHE,
WHICH IS A HORRIBLE MIGRAINE.
SO I'M FEELING THE PAIN NOW.
NOW I HAVE TO MAKE CRÈME CHANTILLY.
(whirring)
THE EGG WHITES ARE SUPPOSED TO GET FOAMY...
BUT IT'S JUST NOT GETTING THICK.
(bleep)
SO I GO WITH PLAN "B." I GO AND FIND YOGURT.
PUT SOME CHERRY JUICE IN IT.
AND THEN I SEE THE FIRST BATCH OF PINE NUTS BURN.
SO NOW I HAVE TO START MY PINE NUTS OVER.
AND, CHEFS, YOU ARE DOWN TO 5 MINUTES.
CLOTTED CREAM--THAT IS ONE OF MY FAVORITE THINGS
THE ENGLISH HAVE BROUGHT US, CULINARY-WISE.
THEY COOK RAW MILK AND SKIM FROM THE TOP,
AND THEY LET IT FERMENT A LITTLE BIT
SO IT DEVELOPS A LITTLE BIT OF ACIDITY,
AND IT'S INCREDIBLY RICH.
(Justin) THE CLOTTED CREAM-- IT'S TOO THICK,
THE FLAVOR ISN'T ENOUGH TO-- TO RIDE ON ITS OWN.
YOGURT WILL ADD A CREAMINESS,
MOST IMPORTANTLY, A TANG, A BETTER MOUTHFEEL.
I START LOOKING AT MY COMPOTE REDUCING...
AND I TURN BACK AROUND, OPEN THE ROBOT COUPE...
AND MY CLOTTED CREAM HAS COMPLETELY CURDLED.
IT'S OVERWHIPPED AND UNSERVABLE...
AND THERE'S JUST ONE SMALL CONTAINER OF CLOTTED CREAM,
AND I NOW HAVE MAYBE A QUARTER OF IT LEFT.
THIS IS MY LAST SHOT AT IT. IT'S GOTTA HAPPEN.
IT WOULD BE DEVASTATING TO GO HOME NOW.
(Ted) 2-MINUTE WARNING.
(Noureddine) I'M A LITTLE BIT WORRIED ABOUT MY LEMONGRASS.
I JUST WANT TO TAKE THAT OUT AND STRAIN IT
AND JUST SMEAR THE CROISSANT...
BUT MY HEADACHES ARE GETTING WORSE,
AND SOMEHOW, I BLACK OUT.
MY BRAIN IS NOT SENDING ANY IDEAS TO MY BODY,
AND I HAVE TO PUT ON PLATE
AND MAKE THE BEST WITH WHAT I HAVE.
(whispers) SCREW IT.
(Justin) I PULL OUT MY CUSTARDS.
THE BREAD'S KIND OF DENSE, SO IT'LL HOLD THE HEAT,
SO IT'S GETTING THERE. MY HEART IS POUNDING.
10, 9...
8, 7...
6, 5...
4, 3...
2, 1... TIME'S UP.
PLEASE STEP BACK.
(Noureddine) MY DESSERT DIDN'T WORK OUT...
BUT YOU CANNOT PLAY SAFE YOUR WHOLE LIFE.
(Justin) I'M VERY HAPPY WITH HOW MY BREAD PUDDING CAME OUT.
I MEAN, NOUREDDINE GAVE A RAW, COLD CROISSANT ON A PLATE.
(clock ticking)
SOUR CHERRIES, CROISSANTS, CLOTTED CREAM,
AND LEMONGRASS.
CHEF JUSTIN.
IT'S A CROISSANT BREAD PUDDING
WITH A SOUR CHERRY COMPOTE
AND CRÈME FROM YOGURT AND THE CLOTTED CREAM.
WELL, I LIKE WHAT YOU DID HERE, 'CAUSE I THOUGHT
YOU WERE ABLE TO KEEP THE CHERRIES VERY BRIGHT.
THE ACIDITY CUTS THROUGH
THE FATNESS OF THE CLOTTED CREAM.
THE BREAD PUDDING SET REALLY WELL.
ISN'T TOO SWEET.
THE BALANCE BETWEEN THE SWEETNESS
AND THE ACIDITY'S GREAT, BUT I'D ACTUALLY LIKE
TO SEE AN HERB SALAD, SOME FRESH, NOT SWEET COMPONENT
TO CUT THROUGH THE HEAVINESS.
WHERE'S THE LEMONGRASS?
IN THE SYRUP.
WELL, UNFORTUNATELY, I DON'T THINK YOU HAD ENOUGH TIME
TO LET THE LEMONGRASS PERMEATE THE LIQUID.
ALL RIGHT. CHEF JUSTIN, THANK YOU.
THANK YOU.
AND NEXT UP--CHEF NOUREDDINE.
YOU HAVE HERE, A, UH, SOUR CHERRY CREAM-FILLED CROISSANT
WITH CRISPY LEMONGRASS AND ROASTED PINE NUTS.
WE'VE SEEN A LOT OF THINGS FROM YOU TODAY...
SOME VERY IMPRESSIVE THINGS.
THANK YOU.
AND I FEEL LIKE THIS IS A WASTE OF MY TIME.
YOU HAVE LEMONGRASS WHICH IS PERFECTLY INEDIBLE LIKE THIS.
YOU CAN'T EAT IT.
MY MAIN IDEA WAS JUST TO HAVE THE LEMONGRASS,
UH, JUST TOUCHING A CROISSANT AND GIVING IT FLAVOR,
NOT HAVING TO, UH, BITE IN.
SO THE IDEA WOULD BE THEN
TO REMOVE THE LEMONGRASS AND THEN EAT?
MORE OR LESS.
RIGHT. STILL, I'M PERPLEXED
WHY YOU WOULD JUST SORT OF, LIKE, STRAW,
PUT IT ON THE CROISSANT, KNOWING THAT YOU CAN'T EAT IT.
UH, IT--IT COULD HAVE BEEN OUTPUT BETTER, DEFINITELY.
WELL, THE PINE NUTS ARE NICE AND TOASTED,
AND THEY GIVE A GOOD TEXTURE AND CRUNCH.
I THINK THAT THE CHERRY AND THE YOGURT AND THE PINE NUTS
AND THE CLOTTED CREAM TOGETHER--
THERE'S WONDERFUL FLAVOR THERE,
BUT YOU SORT OF... GAVE UP.
WELL, I GUESS I FAIL AT DESSERT,
BUT I THINK I WENT
BEYOND JUSTIN OR THE OTHER CHEFS THAT WERE HERE.
OVERALL, I'VE PROVEN TODAY THAT, UH,
PEOPLE LIKE WHAT I MAKE.
JUSTIN?
I THINK I REPRESENTED ALL THE INGREDIENTS WELL,
AND MOST IMPORTANTLY, I THINK I COOKED EACH THING PROPERLY
AND I DIDN'T RUIN IT OR JUST MAKE IT AN AFTERTHOUGHT.
(Ted) THANK YOU BOTH.
NOW THE HEAT IS ON THE JUDGES AS THEY COMPARE YOUR MEALS
AND SELECT THE NEXT "CHOPPED" CHAMPION. THANK YOU.
JUST A MILLION THINGS WENT THROUGH MY MIND.
I MEAN, YOUR FISH COURSE WAS
CLEARLY THE HIGHLIGHT OF THE DAY.
TILL THE END. TILL THE END, I, UH,
BUT ANYWAY...
YEAH, WE'LL SEE. MAYBE. IT'S A LOT OF MONEY.
I THINK ALL IN ALL, WE HAD SOME PRETTY GOOD FOOD TODAY.
NOUREDDINE HAD A VERY STRONG APPETIZER ROUND.
THAT HIBISCUS VINAIGRETTE WITH THE SPICED HAM CHAUSSON--
IT REALLY SHOWED THE DEFT HAND.
ALTHOUGH THE BREAD ITSELF WAS JUST UNDERCOOKED.
THEN NOUREDDINE MADE THIS BEAUTIFUL ENTRÉE.
UH, I THINK THAT WE ALL AGREED
THAT IT WAS THE BEST DISH WE ATE TODAY.
OH, YEAH. THE FISH WAS COOKED PROPERLY,
COOKED WHOLE.
BY COOKING THE AVOCADO,
HE REALLY DEVELOPS GREAT FLAVORS.
BUT THIS FINAL COURSE WAS JUST SIMPLY ASTOUNDING.
(Aarón) BIG STALKS OF UNEDIBLE LEMONGRASS.
HE DIDN'T TRANSFORM THE CROISSANT IN ANY WAY,
NOT TOASTED. I THINK HE REALLY LET US DOWN.
I THINK THAT JUSTIN CREATED A GREAT APPETIZER.
I THINK HE WAS VERY SMART ABOUT COOKING THOSE EGGS.
A PLAY ON A SAUCE GRIBICHE,
CORNICHONS HIGHLIGHTED THE ASPARAGUS,
WHICH WAS THE SORT OF CADILLAC INGREDIENT IN THAT BASKET.
AND I THINK JUSTIN'S MAIN COURSE--
THAT OAT RISOTTO--
HE WAS ABLE TO REALLY CREATE
AND DEVELOP GOOD FLAVORS OUT OF THAT.
AND I THOUGHT THAT HE DID HAVE A GOOD AVOCADO PUREE
AND A PRETTY GOOD TOMATO CHUTNEY.
AND THE DESSERT ROUND-- JUSTIN DID A BREAD PUDDING.
I THOUGHT THAT WAS REALLY A CLASSIC MOVE.
THE SOUR CHERRY COMPOTE SPOKE REALLY WELL.
UH, GRANTED THE LEMONGRASS-- I DIDN'T TASTE MUCH OF IT--
BUT, UM, IT JUST WAS A WELL-MADE BREAD PUDDING THAT SET.
THE ONE DISAPPOINTING THING ABOUT JUSTIN
THROUGHOUT THIS ENTIRE, UH, DAY
IS THAT EVERYTHING HE GAVE US WAS MUSHY,
INCLUDING THE BREAD PUDDING.
(Justin) MY HEART IS JUST POUNDING.
MY--MY CHEST HURTS SO MUCH
FROM--FROM MY HEART HITTING-- HITTING THE BACK OF IT.
JUSTIN--HE FOLLOWS RULES, AND I-I DON'T.
I HOPE THAT THE STRENGTH OF MY FULL MEAL
WILL HELP ME WIN THIS COMPETITION.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
(whispers) YES!
GOOD JOB, BUD.
CHEF NOUREDDINE, YOU'VE BEEN CHOPPED.
JUDGES?
CHEF NOUREDDINE, CONSISTENTLY,
YOU WERE ABLE TO REALLY IMPART YOUR CULTURE
WITH THE WAY YOU COOK.
YOUR MOM--SHE SHOULD BE EXTREMELY PROUD OF YOU.
BUT THE DESSERT, FRANKLY, WAS PRETTY UNEDIBLE.
SO WE HAD TO CHOP YOU TODAY.
THANK YOU. CRYING LIKE A LITTLE GIRL.
NO, THERE'S NOTHING WRONG WITH THAT.
THANK YOU.
I'M A VERY EMOTIONAL GUY.
RIGHT NOW I'M CRYING
BECAUSE I CANNOT REALLY TELL MY MOTHER I WON,
BUT SHE'S STILL PROUD AND HAPPY THAT I'M HERE.
I WON ANOTHER WAY. I WON, IN, UH, IN MY HEART, I WON.
THAT MEANS, CHEF JUSTIN WERNER,
THAT YOU ARE THE "CHOPPED" CHAMPION
AND THAT YOU'VE JUST WON $10,000.
OH! WOW.
THANK YOU.
(Justin) I ALMOST JUST COLLAPSED BACKWARDS.
THIS IS--IS FOR MY MOM. SHE'S GONNA BE VERY HAPPY.
THIS IS A PRETTY DRAMATIC MOMENT IN MY WORLD.