Tip:
Highlight text to annotate it
X
(Ted) FOUR CHEFS, THREE COURSES...
(laughing)
FIRE IN THE HOLE.
ONLY ONE CHANCE TO WIN.
COMING OUT! BAM, BAM, BAM, BAM, BAM, BAM.
THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL
FROM THE MYSTERY ITEMS HIDDEN IN THESE BASKETS...
OW.
THIS ISN'T A JOKE.
BEFORE TIME RUNS OUT.
(Ted) TIME'S UP!
(cheering)
OUR DISTINGUISHED PANEL OF CHEFS
WILL CRITIQUE THEIR WORK...
KIND OF LOOKS LIKE A SHOELACE.
I DISAGREE WITH YOU.
AND ONE BY ONE,
THEY MUST FACE THE DREADED...
CHOPPING BLOCK. YOU HAVE BEEN CHOPPED.
AH.
WHO WILL WIN THE $10,000 PRIZE,
AND WHO WILL BE CHOPPED?
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
FOUR COMPETITORS THINK THEY HAVE WHAT IT TAKES
TO BE THE "CHOPPED" CHAMPION. LET'S MEET 'EM.
FIRST UP, CHEF GASON NELSON.
MY NAME IS CHEF GASON NELSON.
I'M A PRIVATE CHEF
FOR REGGIE BUSH OF THE MIAMI DOLPHINS,
FORMERLY OF THE NEW ORLEANS SAINTS.
I LIKE THE FOOD TO SPEAK FOR ITSELF.
THE FOOD IS THE SHOW. I'M JUST THE HAND.
I'M MARRIED. WE HAVE TWO DAUGHTERS.
BUT I HAD A SON DIAGNOSED WITH CANCER.
AND HE PASSED AWAY AROUND THE SAME TIME THAT KATRINA CAME.
I LOST EVERYTHING.
COOKING OFFERED ME A BRAND-NEW START,
BECAUSE IT TOOK ME AWAY FROM EVERYTHING THAT WAS GOING ON.
WE'LL LET THAT GO.
FLAVORS OF MY FOOD ARE VERY INTENSE.
(Gason) MAN...
I'M NOT COCKY, I'M NOT ARROGANT,
BUT I CAN'T LOSE.
NEXT, CHEF CHRIS DeBARR.
I AM CHRIS DeBARR, THE EXECUTIVE CHEF AND CO-OWNER
OF THE GREEN GODDESS IN NEW ORLEANS, LOUISIANA.
(trolley bell dings)
MY FOOD'S ABOUT RHYTHM
AND THE ARCHITECTURE OF OUR HOPES AND DREAMS.
I AM TOTALLY INFLUENCED
BY MY LOVE OF MY CITY, ESPECIALLY JAZZ.
(playing jazz)
THE ART OF IMPROVISATION IS A BIG PART OF THE KITCHEN.
FEEL THAT NEW ORLEANS FLAVOR, BABY.
IT'S LIKE HAVING A PARADE AND A PARTY
NIGHT AFTER NIGHT.
NEW ORLEANS, BABY, THIS ONE IS FOR YOU.
NEXT, CHEF JENNIFER ISERLOH.
MY NAME IS JENNIFER ISERLOH.
I'M THE AUTHOR OF "SECRETS OF A SKINNY CHEF,"
AND I'M A HEALTHY COOKING EXPERT.
BEING THE SKINNY CHEF IS REALLY UNIQUE TO MYSELF.
I WENT FROM BEING AN OBESE, UNHAPPY TEEN
TO BEING A REALLY HEALTHY PERSON WHO COOKS FOR THEMSELVES.
I'M A LIONESS INSIDE.
I REALLY WANT TO WIN, AND I'M GONNA MAKE IT HAPPEN.
FINALLY, CHEF SCOTT PAJAK.
MY NAME IS SCOTT PAJAK.
I'M CHEF DE CUISINE HERE AT LAGASSE'S STADIUM
IN THE PALAZZO LAS VEGAS.
WORKING FOR CHEF EMERIL LAGASSE HAS BEEN A BLAST.
(laughing)
AS FAR AS COOKING, WHAT I LOVE IS ANYTHING ON THE GRILL.
GET THAT LOVE, THAT BURN, THAT FIRE, THAT PASSION.
FOR ME, ALL THE MOTIVATION I NEED IN THE WORLD
IS MY FAMILY. I WANT THEM TO BE PROUD OF ME.
BEING ON "CHOPPED," I'LL BE ABLE TO THINK ON MY FEET QUICK
AND BRING IT HOME. AS WE SAY IN VEGAS, I'M ALL IN.
AND THERE YOU GO.
WELCOME, CHEFS. HERE ARE THE RULES--
THERE ARE THREE ROUNDS...
EACH COURSE HAS ITS OWN BASKET OF MYSTERY INGREDIENTS.
ALSO AVAILABLE TO YOU-- OUR PANTRY AND FRIDGE.
THE JUDGING CRITERIA...
IF YOUR DISH DOESN'T CUT IT,
YOU WILL BE CHOPPED.
CHEFS, PLEASE OPEN YOUR BASKETS.
AND WE HAVE...
(Gason) I'VE NEVER EATEN CANNED SPAGHETTI IN MY LIFE.
NO, INDEED.
ONLY 20 MINUTES ON THE CLOCK.
TIME STARTS NOW.
GIVE ME SOMETHIN', GIVE ME SOMETHIN', GIVE ME SOMETHIN'.
I RUN MY KITCHEN LIKE A QUARTERBACK, YOU KNOW?
I GET IN THAT ZONE, IT'S LIKE, "GIVE ME THE BALL, COACH."
YOU GOTTA HAVE THAT DOG IN YOU. YOU AIN'T GOT THAT DOG IN YOU,
YOU GONNA GET RAN OVER.
I SEE THE KOREAN SHORT RIBS. I ADD A LITTLE THYME,
GARLIC, AND SMOKED PAPRIKA.
I LIKE THE OPEN FLAME, THE CHAR FLAVOR.
AFTER MY SON PASSED, I GOT A SECOND CHANCE
BY HAVING MORE KIDS.
I WANT TO WIN THIS FOR MY FAMILY,
SO I'M GONNA GIVE IT MY ALL.
I DIDN'T SLEEP WELL LAST NIGHT. I'VE HAD BAD DREAMS ABOUT THIS.
BUT WHEN I SEE THE KOREAN SHORT RIBS,
I START TO THINK OF ASIAN INGREDIENTS
LIKE SOY, GINGER, GARLIC, OF COURSE.
I REALLY WANT TO WIN THIS MONEY,
BECAUSE I WANT TO START A FOUNDATION
THAT HELPS KIDS WITH EMOTIONAL EATING DIFFICULTIES.
OBESITY IS A HUGE ISSUE IN AMERICA.
AND NOW THAT I'VE REALLY CONQUERED IT MYSELF,
I WANT TO HELP OTHER PEOPLE DO THAT.
(Chris) I'M GONNA GIVE IT MY BEST SHOT
TO DO SOMETHING MEMORABLE AND BEAUTIFUL.
IT'S GONNA BE INTERESTING.
I'M GONNA MAKE
AN AL PASTOR-MARINATED PINEAPPLE SHORT RIB.
IT'S A CREOLE THING THAT'S BETWEEN LATIN AND ASIA.
I AM INSPIRED BY THAT LATIN TINGE TO OUR JAZZ MUSIC
AND TO OUR CITY.
OKAY.
(Scott) WINNING THIS COMPETITION TODAY
WOULD PROVE TO MY KIDS
IF YOU PUT YOUR MIND TO IT, YOU CAN DO ANYTHING.
IT'S A DAUNTING FEELING
KNOWING I GOTTA PULL THIS FIRST ROUND OFF IN 20 MINUTES.
(sighs) 20 MINUTES.
I'M DOING A GINGER AND SOY- MARINATED KOREAN SHORT RIB
WITH JALAPEÑO AND CANNED SPAGHETTI
I WANT TO MAKE SURE THE SHORT RIBS MARINATE
AS LONG AS POSSIBLE
TO GET THAT EXTRA FLAVOR AND THAT LOVE IN THERE.
COMING HERE WITH SOME PRESSURE ON ME,
HAVING CHEF EMERIL LAGASSE IN MY CORNER,
I WANT TO MAKE SURE I DON'T LET HIM DOWN.
AND OUR JUDGES ARE CHEF AARóN SáNCHEZ,
WHO REVEALS HIS SECRETS FOR MAKING DELICIOUS MEXICAN DISHES
IN HIS COOKBOOK "SIMPLE FOOD, BIG FLAVOR."
ALEX GUARNASCHELLI, ACE EXECUTIVE CHEF
OF NEW YORK'S BUTTER RESTAURANT,
AND CHRIS SANTOS, CHEF/OWNER
OF TWO NEW YORK HOT SPOTS WITH GREAT FOOD--
THE STANTON SOCIAL AND BEAUTY & ESSEX.
(Chris) COULD YOU TAKE THAT CANNED SPAGHETTI
AND PURéE IT WITH, LIKE, CHILIES,
AND ALMOST MAKE IT LIKE A BARBECUE KIND OF SLATHER
FOR THE RIBS?
TOTALLY.
THAT'S A GOOD IDEA.
THAT'S A VERY GOOD IDEA.
I SEE THE DOGGONE CANNED SPAGHETTI.
(Gason) SH... (bleep)
I'M A CHEF. WHAT BUSINESS I GOT TOUCHING CANNED SPAGHETTI?
GOT IN THERE, GOT IN THERE.
I'M GONNA ADD A LITTLE GARLIC, OREGANO,
A BAY LEAF.
COME ON, BABY.
I LOVE MY JOB. REGGIE BUSH-- WE MAKE A GOOD TEAM TOGETHER,
BECAUSE WE WIN, YOU KNOW? SUPER BOWL.
AND WHEN I'M SITTING THERE WATCHING HIM PLAY FOOTBALL
AND HE DOES WELL,
IT MAKES ME FEEL AS IF I HAD A PART OF IT.
AND, CHEFS, TEN MINUTES LEFT ON THE CLOCK.
(Aarón) I REALLY WANT THEM TO EMBRACE THIS INGREDIENT.
I WANT TO SEE THEM TAKE CHALLENGES, RISKS,
AND NOTHING SAYS "RISK" LIKE CANNED SPAGHETTI.
(Jennifer) CANNED SPAGHETTI TOTALLY FREAKS ME OUT.
IT REALLY DOESN'T FIT WITH THE SKINNY CHEF PHILOSOPHY.
FIRST OF ALL, I HATE PROCESSED FOOD.
I GREW UP IN A FAMILY
WHERE MOST OF THE PEOPLE WERE 300 POUNDS.
I'VE SEEN THEM SUFFER. I'VE SUFFERED.
MY GRANNY, SHE'S BASICALLY HOUSERIDDEN
BECAUSE OF HER WEIGHT. IT JUST--IT KILLS ME.
BUT I DON'T WANT TO GET CHOPPED,
SO I'M GONNA USE EVERY TRICK IN MY BAG,
BECAUSE I KNOW THAT I CAN MAKE IT TASTE GOOD.
AND I'M GONNA HIDE THE CANNED SPAGHETTI
WITH TOMATO AND FRESH GINGER.
GINGER. MORE GINGER.
(sighs) NO HOPE FOR YOU.
I PLAN TO ABSOLUTELY AND UTTERLY DESTROY
THE CANNED SPAGHETTI AND TRANSMOGRIFY IT.
PUT THE PINEAPPLES IN WITH A LITTLE TEQUILA.
OH, IT'S EARLY FOR THAT.
MY SAUCE IS GONNA BE BOMB-TASTIC.
I WANT TO WIN FOR THE 504 POSSE.
THAT'S THE NEW ORLEANS AREA CODE.
IF YOU GET THAT FUNKY VIBE OF NEW ORLEANS
UNDER YOUR SKIN, IT CHANGES YOUR LIFE.
OOH, THAT TEQUILA'S STRONG.
I'M GONNA HAVE TO BURN A LITTLE OF THAT OFF.
(Scott) CANNED SPAGHETTI.
I JUST MADE THIS FOR MY KIDS ABOUT A WEEK AND A HALF AGO.
(laughs)
MY DAUGHTER IS 5. MY SON JUST TURNED 2.
I DEFINITELY NEED A SPICE, SO I GRAB A JALAPEÑO.
I DEFINITELY WOULDN'T BE ADDING A DICED JALAPEÑO FOR MY KIDS,
BUT AS CHEF EMERIL WOULD SAY, "KICK IT UP ANOTHER NOTCH."
I ALSO ADD A FRESH TOMATO, FRESH PINEAPPLE.
IN A SICK, TWISTED WAY, IT ACTUALLY WORKS.
(Ted) CHEFS, ONLY FIVE MINUTES ON THE CLOCK.
CHEF SCOTT HAS NOT STARTED COOKING HIS SHORT RIBS.
WHERE THE (bleep) WAS THE GRILL PAN?
WE'RE DOWN TO ABOUT THE 5-MINUTE MARK.
I WANT TO GRILL THESE SHORT RIBS,
BUT I CAN'T FIND THE GRILL PAN. IT'S DRIVING ME NUTS.
WHERE THE (bleep) DID IT GO?
I CAN'T GET MYSELF CHOPPED.
THAT'S NOT ACCEPTABLE.
WHERE THE (bleep)?
♪♪
I'M HERE TO WIN. I CAN'T GET CUT AFTER THE FIRST ROUND.
WHERE THE HELL THE GRILL PAN WAS...
I LOVE WORKING ON THE GRILL. THAT'S MY FAVORITE,
BUT I CAN'T FIND THE GRILL PAN,
SO I JUST DECIDE TO SAUTé THE SHORT RIBS,
'CAUSE THEY ONLY NEED ABOUT FOUR, FIVE MINUTES TO COOK.
(Alex) JENNIFER IS STEADY.
I SAW HER TOSS THE SHORT RIBS
IN ANOTHER PAN WITH PINEAPPLE, AS IF TO GLAZE THEM.
I LIKE THAT.
(Jennifer) THEY'RE THE MOST GORGEOUS, SWEET BABY PINEAPPLES
I'VE EVER SEEN.
PRETTY GOOD.
BUT I TOTALLY FORGOT ABOUT THE ARTICHOKES.
AAH, THE ARTICHOKES.
THEY'RE A LITTLE BIT OF AN AFTERTHOUGHT,
AND I'M REALLY CONCERNED THAT THE JUDGES
ARE GONNA SLAM ME ON THAT ONE.
OHH, THE BLESSED ARTICHOKES.
(Gason) I BLANCHE THE PURPLE ARTICHOKES
AND TOSS 'EM IN THE SPAGHETTI.
I'M GONNA BRING $10,000 HOME, GIVE MY DAUGHTER SOME MONEY
THAT'S IN COLLEGE.
'CAUSE SHE DOES SO WELL,
I WANT HER TO NOT HAVE TO WORRY ABOUT CERTAIN THINGS.
MY FAMILY'S MY EVERYTHING.
MY FAMILY'S THE REASON WHY I GET UP.
OKAY.
I'M GONNA USE THE ARTICHOKES
AS A BRIGHT GREMOLATA TYPE OF LITTLE RELISH.
SO I TAKE SHALLOTS, LEMON JUICE, AND A LITTLE LEMON ZEST.
(Scott breathing rhythmically)
TIME'S TICKING DOWN,
AND IT'S THESE PURPLE ARTICHOKES--
WHAT DO I DO WITH 'EM?
(Scott laughs)
I JUST DECIDE TO GIVE IT A QUICK CHOP AND THROW IT
INTO MY DICED PINEAPPLE.
FRESH GINGER, A LITTLE BIT OF GREEN ONION,
AND JUST A SPOT OF SOY IN THERE.
MY WIFE IS ONE OF MY BIGGEST BACKERS.
SHE PUT A LITTLE CARD INTO ONE OF MY POCKETS
SAYING "I BELIEVE IN YOU."
SO I WANT TO MAKE SURE I WIN THIS TO TAKE THIS HOME TO HER.
(Gason) PINEAPPLES ARE SO SWEET.
SO I JUST PUT AN HERB CRUST ON IT,
A LITTLE THYME, SALT, PEPPER, GARLIC,
AND A SPLASH OF SMOKED PAPRIKA,
AND I HAVE TO PLATE UP.
BEHIND YOU, BRO. COMING BEHIND YOU.
ALL RIGHT, CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
(Jennifer) I'M THINKING ABOUT HOW I'M GONNA
PRESENT THIS TO THE JUDGES.
AND IN MY MIND, TO HAVE A SQUARE PLATE
REALLY SAYS "ASIAN" AND MIMICS THE FLAVOR PROFILE.
(Chris D.) I SEE THE PLATES I WANT,
BUT THERE ARE ONLY THREE.
SO I GET MISMATCHED PLATES. I'M PRETTY WORRIED ABOUT IT,
BUT THERE'S JUST TOO LITTLE TIME.
WOW, THIS IS CROWDED UP HERE.
(Ted) 30 SECONDS, AND WE'RE DONE.
FOOD ON PLATES. FOOD ON PLATES.
THERE AIN'T NO ROOM. COME ON NOW.
I'M NOT GOING HOME FIRST ROUND. NO, INDEED.
AND, CHEFS, THE FINAL SECONDS
OF THE FIRST ROUND ARE SLIPPING AWAY.
TEN, NINE,
EIGHT, SEVEN, SIX,
FIVE, FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Scott) THAT WAS THE QUICKEST 20 MINUTES OF MY LIFE.
ALL RIGHT.
(Chris D.) PRESENTATION-WISE,
I'M SORELY EMBARRASSED.
(Jennifer) I THINK MY PLATES LOOK PRETTY GORGEOUS.
(Gason) JENNIFER'S DISH LOOKED BEAUTIFUL.
WOW, SHE WON THIS ROUND.
CHEFS, THIS IS THE CHOPPING BLOCK.
YOUR FIRST COURSE HAD TO INCLUDE
KOREAN SHORT RIBS,
CANNED SPAGHETTI,
PURPLE ARTICHOKES,
AND BABY PINEAPPLES. CHEF GASON.
WELL, WHAT I DID-- I MADE ARTICHOKE SPAGHETTI,
KOREAN SHORT RIBS TOPPED WITH GRILLED PINEAPPLES.
I LOVE THAT YOU GRILLED THE PINEAPPLE.
(Chris) I THINK THE RIBS ARE SEASONED NICELY.
THE ARTICHOKES ARE COOKED PERFECTLY.
(Aarón) BUT I THINK THE ARTICHOKES GET LOST
INSIDE OF THE SPAGHETTI MIXTURE.
THEY COULD HAVE SHINED A LITTLE BIT MORE.
AND I DON'T KNOW THAT YOU REALLY GAVE A DISH THAT MAKES SENSE.
YOU KINDA JUST POPPED IT ON A PLATE,
AS OPPOSED TO KIND OF MARRYING THE INGREDIENTS TOGETHER.
I UNDERSTAND.
THANK YOU, CHEF GASON.
NEXT UP, CHEF CHRIS.
(Chris D.) WHEN I SAW THESE INGREDIENTS,
I WAS THINKING ABOUT SAMBA MUSIC,
THAT KIND OF SULTRY BEAT THAT NEW ORLEANS HAS.
I CALL IT
AN AFRO-CUBAN AL PASTOR STYLE SHORT RIB.
(Aarón) SO IN YOUR OPINION, WHAT MAKES THIS AL PASTOR?
IT HAS PINEAPPLES THAT TENDERLY MARINATE THE MEAT.
AL PASTOR FOR ME REQUIRES POUNDED-OUT PORK
IN A GUAJILLO MARINADE.
AND THE PINEAPPLE--IT DOESN'T REALLY TENDERIZE THE MEAT.
I WAS KIND OF THINKING LATIN SAMBA,
BUT ALSO ASIAN, SO MY USUAL KIND OF "MULTICULTI."
DID YOU SAY "MULTICULTI"?
I CERTAINLY DID.
YEAH.
WELL, YOU REALLY SUCCEEDED
IN INTEGRATING ALL THESE INGREDIENTS.
THE ARTICHOKES ARE WELL DONE. THEY HAVE WONDERFUL CRUNCH
AND TEXTURE.
(Chris) I THINK THE RIBS ARE DELICIOUS.
TAKING THE CANNED PASTA AND DOING WHAT YOU DID WITH IT--
VERY CREATIVE.
BUT I LITERALLY HAD TWO BITES.
AND ALEX HAD A PORTION ABOUT FOUR OR FIVE TIMES THE SIZE.
RIGHT.
(Ted) CHEF CHRIS, THANK YOU.
NEXT, WE HAVE CHEF JENNIFER.
I'M CALLING IT A GINGER SHORT RIB ROSE.
I WAS THINKING OF THE SHAPE OF THE ARTICHOKE
SORT OF AS A FLOWER.
(Alex) I THINK IT'S BEAUTIFUL,
AND I THINK THE COLORS ARE BEAUTIFUL.
I LOVE THE FACT THAT THE GINGER IS SO PREVALENT.
THE PINEAPPLE CARAMELIZATION REALLY WORKS WELL
WITH THE RIBS.
I LOVE THE SHORT RIB, AS YOU CAN SEE.
TO REMOVE THE BONES FOR US, AS WELL,
VERY THOUGHTFUL.
THE ONLY THING IS THE ARTICHOKE
TO ME SEEMS LIKE AN AFTERTHOUGHT.
THERE'S ABSOLUTELY NO SEASONING THAT I CAN DETECT ON IT
WHATSOEVER, UM, AT ALL.
I'M KNOWN AS THE SKINNY CHEF,
AND I DO A LOT OF HEALTHY COOKING.
I WAS ABLE TO TRIM A LOT OF FAT OFF MY DISH
AND MAKE IT A LITTLE BIT HEALTHIER.
(Ted) YOU MIGHT WANT TO GO EASY
ON THE HEALTHY BUSINESS WHILE YOU'RE HERE
AND JUST MAKE IT TASTE GREAT. WE'RE ABOUT BIG FLAVOR.
HERE COMES THE LIONESS. SHE'S COMING OUT.
EXCELLENT.
THANK YOU, CHEF JENNIFER.
LAST APPETIZER, CHEF SCOTT.
I HAVE FOR YOU A SOY AND GINGER- MARINATED KOREAN SHORT RIB,
CANNED SPAGHETTI WITH A LITTLE JALAPEÑO,
AND AN ARTICHOKE AND PINEAPPLE SALSA.
HOW EXCITED WERE YOU TO SEE CANNED SPAGHETTI
IN THE BASKET?
ACTUALLY, I JUST-- I JUST MADE IT A WEEK AGO.
I COOK FOR MY KIDS. I'VE GOT TWO LITTLE ONES AT HOME.
I DIDN'T ADD ANY JALAPEÑO TO IT, THOUGH.
I LIKE THE JALAPEÑO TO OFFSET THE SWEETNESS OF THE PASTA.
I THINK THE FACT THAT YOU WERE ABLE TO MARINATE THE BEEF ITSELF
AS LONG AS YOU DID REALLY COMES OUT IN THE FLAVOR.
THE SALSA'S REALLY GREAT.
IT'S THE FAVORITE PART OF THIS DISH FOR ME.
I FEEL LIKE YOU GAVE A LOT OF THOUGHT TO THE PINEAPPLE
AND THE SPAGHETTI, BUT I'M KIND OF ON A SCAVENGER HUNT
FOR AN ARTICHOKE.
THERE REALLY ISN'T A LOT OF THEM.
OKAY, CHEF SCOTT, THANK YOU.
NOW THE JUDGES HAVE A DECISION TO MAKE.
THANK YOU, CHEFS.
SCARED? (laughs)
I FEEL LIKE I GOT MY RIBS REALLY NAILED THE WAY I WANTED IT,
BUT I WAS JUST A LITTLE FRUSTRATED
THAT I DIDN'T NAIL THE DISH PERFECTLY.
I SHOULD HAVE TAKEN THE ONE MINUTE
TO REALLY TASTE THE ARTICHOKE.
BUT ALEX IS RIGHT, IT HAS TO BE BEAUTIFUL AND TASTY.
(Scott) I'LL BEAT MYSELF OVER THE SMALLEST MISTAKE
MORE THAN ANY OF YOU.
ALL RIGHT, SO DID THAT FIRST BASKET RESULT
IN SOME TASTY DISHES?
(Aarón) CHRIS REALLY TRANSFORMED CANNED SPAGHETTI
BY PURéEING IT.
HE CREATED GREAT FLAVOR BY ADDING SOY AND GINGER
TO HIS MARINADE IN THE MEAT.
(Alex) I DON'T APPRECIATE THAT CHRIS JUST KIND OF,
"WELL, IT DOESN'T MATTER IF I DON'T HAVE ALL THE SAME PLATES.
"IT DOESN'T MATTER IF THERE'S MORE ON ONE PLATE
AND LESS ON ANOTHER."
CHEF JENNIFER, AS FAR AS JUST STRAIGHT-UP PRESENTATION,
SHE HIT A HOME RUN.
IT WAS SO BEAUTIFUL. I WANTED IT
TO TASTE AS GOOD AS IT LOOKED, AND IT DIDN'T.
IT'S LIKE, YOU KNOW, GOING ON A DATE
WITH SOMEONE WHO LOOKS GREAT, AND THEN THEY'RE A BAD KISSER,
YOU KNOW WHAT I'M SAYING?
BUT STILL, SHE WAS EXTREMELY CREATIVE BY ADDING GINGER.
EVEN THE CANNED TOMATO
WAS A NICE LITTLE TECHNIQUE THAT SHE USED.
AND THE PINEAPPLE WAS BEAUTIFULLY CARAMELIZED.
BUT JENNIFER DIDN'T SEASON THE ARTICHOKE AT ALL.
CHEF GASON MADE SOME REALLY SMART CHOICES
WHEN HE GRILLED THE SHORT RIB WITH THE DRIED THYME.
GASON COOKED AND SEASONED THE ARTICHOKE PERF--
BETTER THAN ANYONE IN THE ROUND.
AND I LIKED THAT GASON GRILLED THAT PINEAPPLE.
BUT HIS DISH WAS, LIKE, FOUR SEPARATE AREAS
THAT HAD NOTHING TO DO WITH THE OTHER.
SCOTT REALLY GOT THE BEST FLAVOR FROM THE MEAT,
BUT SCOTT ALSO JUST USED THE ARTICHOKES
AS A THROWAWAY.
I'M TORN ON THAT ISSUE,
BECAUSE I THOUGHT IT WAS REALLY GOOD,
AND THERE WAS ARTICHOKE IN THERE.
AND HE WAS ABLE TO ELIMINATE THE CLOYING SWEETNESS
OF THE CANNED SPAGHETTI, WHICH I THINK WAS SMART.
OKAY, SO WHO IS GONNA MOVE ON?
I THINK WE KNOW.
WE KNOW.
EXCELLENT.
(Gason) I WANT TO WIN BAD. I'M VERY COMPETITIVE.
YOU WANT TO RACE ME DOWN THE STREET,
I WANT TO BEAT YOU, YOU KNOW? I WANT TO WIN.
(Jennifer) IF I'M CHOPPED, I'LL BE REALLY SAD,
BUT YOU NEVER KNOW WHAT THE JUDGES ARE GONNA SAY.
(Ted) SO WHOSE DISH
IS ON THE CHOPPING BLOCK?
♪♪
SO WHOSE DISH
IS ON THE CHOPPING BLOCK?
♪♪
CHEF JENNIFER, YOU'VE BEEN CHOPPED.
JUDGES.
JENNIFER, IF THIS ROUND WAS JUDGED SOLELY ON PRESENTATION,
THEN YOU WOULD HAVE WON GOING AWAY.
UNFORTUNATELY, THE OTHER CHEFS JUST HAD MORE FLAVOR.
FOR THAT REASON, WE HAVE TO LET YOU GO TODAY.
(Jennifer) THANK YOU VERY MUCH.
BE WELL.
(Jennifer) I WAS REALLY LOOKING FORWARD
TO GOING ON TO THE NEXT LEVEL.
I THINK THE JUDGES WILL REALLY BE MISSING
MY CREATIVE SPARK IN ROUND 2.
I'M SO USED TO DOING HEALTHY FOOD.
THAT DIDN'T SERVE ME IN THIS COMPETITION.
(Ted) CHEF GASON, CHEF CHRIS,
CHEF SCOTT, PLEASE OPEN YOUR BASKETS.
AND WE HAVE...
INTERESTING.
CHEFS, WE WILL GIVE YOU 30 MINUTES
TO PREPARE YOUR ENTRéES... STARTING NOW.
(Chris D.) PRETTY BOY. NO, I'M TALKING TO THE FISH.
(chuckles)
I WANT TO SHOW MY IMAGINATION.
OH, YOU BEAUTIFUL HEAD. I HATE TO SEE YOU GO.
SO I'M GONNA SMEAR IT WITH MUSTARD AND PIMENTO CHEESE
ON THE FISH.
AND BECAUSE I HAVE THIS MARDI GRAS MENTALITY,
I'M GONNA USE POTATOES AS A CARNIVAL MASK
TO HIDE THE PIMENTO CHEESE, WHICH SOUNDS UNUSUAL,
BUT I THINK IT'S GONNA GO FINE TOGETHER.
(Gason) I'VE NEVER REALLY WORKED WITH TILEFISH,
BUT I'VE CUT FISH DOWN BEFORE.
SO I'M LIKE, OKAY, I GOT THAT. I CAN HANDLE THAT.
I'M GONNA REMOVE THE SKIN, BUT A LITTLE CRUST ON IT,
LEMON ZEST, SALT, PEPPER, GARLIC.
I CAME TO WIN.
I WOULD LOVE TO MAKE REGGIE PROUD IN THE KITCHEN.
AFTER KATRINA CAME, I LOST ABSOLUTELY EVERYTHING.
THAT'S A SCARY FEELING.
AND WHAT REGGIE OFFERED ME WAS A NEW START.
(Scott) I'M THINKING, YES, I'VE BUTCHERED THIS FISH BEFORE.
I CAN CUT IT. I CAN CLEAN IT.
I'M DOING A PAN-SEARED TILEFISH WITH THE SKIN ON
WITH A BACON, POTATO, AND ARUGULA HASH.
(breathing rhythmically)
I LEAVE THE SKIN ON
TO GET THAT NICE, CRISPY SKIN.
I'M TAKING A HUGE RISK WITH THIS.
IT COULD LEAD TO ME BEING CHOPPED
IF THE SKIN COMES OFF, SHRIVELS, RIPS.
BUT I'M WILLING TO TAKE THAT CHANCE.
I'M HERE TO FIGHT. I WANT TO BE TAKING THAT $10,000 CHECK
BACK TO LAS VEGAS WITH ME AS A "CHOPPED" CHAMPION.
SORRY.
IT'S OKAY.
I LOVE TILEFISH FROM THE CARIBBEAN.
IT'S USED A LOT IN SORT OF CURRIES
AND VERY FLAVORFUL SAUCES.
AND, CHEFS, WE'RE DOWN TO THE 10-MINUTE MARK.
ALL RIGHT.
TIME IS A THIEF. IT'S MY ENEMY.
IT STEALS OUR YOUTH. IT STEALS OUR ENERGY.
OH, LET'S SEE.
I LAY THE POTATOES ON THE FISH,
AND I'M WORRIED THEY'RE TOO THICK.
LOOKS LIKE CRAP.
IF THE POTATOES DON'T COOK, I'M DOOMED.
BUT I JUST SHOVE IT IN THE OVEN AND PRAY.
(Chris D.) MOMENT OF TRUTH.
I MAKE A NICE LITTLE SALAD
THAT I WANT TO HAVE A LITTLE TART CITRUS.
IT'LL BE A LITTLE BIT BROTHY, BUT IT'LL BE PRETTY.
(Gason) I'M GONNA TAKE THE PIMENTO CHEESE,
SAUTé IT UP IN A LITTLE POTATO HASH
WITH SOME CHIVES.
I SHOULD TAKE THE FISH HEAD, CHOP IT UP,
TAKE THE BONES, MAKE A STOCK,
BUT I'M WORRIED ABOUT TIME.
SO I'M GONNA GET SOME VEGETABLE STOCK, JUST PLAY IT SAFE.
PLAYING IT SAFE.
I SURVIVED A LOT IN LIFE, SO I CAN MAKE IT THROUGH THIS.
I'M NOT GONNA LET MYSELF GET CHOPPED.
THIS IS A VERY HOT AND SWEET MUSTARD.
(Aarón) BUT IT'S ALSO HORSERADISH.
THERE'S HORSERADISH IN THAT MUSTARD,
SO YOU'RE TALKING ABOUT SOMETHING
THAT'S EXTREMELY ASSERTIVE AND NEEDS TO BE TEMPERED.
(Scott D.) MY FIRST THOUGHT WITH THIS HOT GERMAN MUSTARD
IS MAKING IT INTO A SPICY SAUCE.
(Scott D.) OOH, THAT'S HOT.
I WANT TO USE MY TRAINING WITH CHEF EMERIL.
MAKING OUR GUMBOS, WE USE A ROUX.
BUT INSTEAD OF MAKING A ROUX WITH THE FLOUR AND BUTTER,
I'M USING THE PIMENTO CHEESE.
ALSO I'M MAKING A FISH STOCK...
GOTTA WASH A LITTLE BIT OF THAT BLOOD OFF FIRST.
TO GET FISH FLAVOR INTO THE SAUCE, AS WELL.
I THINK CHEF EMERIL WILL BE PROUD.
ALL RIGHT, CHEFS, FIVE MINUTES LEFT ON THE CLOCK.
(Gason) OKAY, WHAT ARE GOOSEBERRIES?
THOSE ARE SWEET,
SO I MAKE A LITTLE VINAIGRETTE,
THEN PUT THE HOT MUSTARD IN WITH IT.
I WANT TO WIN. WE PLAYING TIC-TAC--
HOPSCOTCH, MARBLES, WHATEVER,
I WANT TO HURT YOU. I WANT TO HURT YOU BAD.
THOSE GOOSEBERRIES-- THEY HAVE A TROPICAL FLAVOR
AND A REAL CITRUSY KIND OF ACIDITY
THAT I LOVE WITH FISH.
(Aarón) THEY'RE ACTUALLY RELATED TO THE TOMATILLO.
AND LOADED WITH PECTIN, TOO, SO THEY CAN MAKE A GREAT SAUCE.
YES.
(Chris D.) I'M GONNA USE THE CAPE GOOSEBERRIES AS A SAUCE
WITH SOME STAR ANISE AND SOME CARDAMOM,
BUT THESE ARE WHOLE SPICES. THEY'RE BEAUTIFUL.
AND I DON'T WANT TO JUST STRAIN IT AND SHOW YOU THE ESSENCE.
I WANT YOU TO ACTUALLY HAVE THAT ENCOUNTER.
I WANT YOU TO BE ABLE TO SUCK ON 'EM AND TASTE THE FLAVOR.
ADD PINOT GRIGIO
AND LET THOSE HERBS INFUSE.
IF I GET THIS $10,000,
I WOULD LOVE TO PURSUE A SECOND RESTAURANT.
HAVING $10,000 WOULD BE A CONSIDERABLE JUMP-START.
(Scott) GOOSEBERRIES?
I'VE NEVER USED THIS INGREDIENT BEFORE IN MY LIFE.
I WANT TO JUST DO A QUICK GASTRIQUE,
ADD THE WHITE WINE VINEGAR AND A LITTLE BIT OF SUGAR.
THEN I RUN TO THE PANTRY, PULL OUT SOME BABY RED POTATOES
FOR MY BACON, POTATO, AND ARUGULA HASH.
I'M HERE TO WIN SO I CAN TAKE MY KIDS
TO MEET MY GRANDPARENTS.
MY GRANDMA, GOD BLESS HER,
SHE STILL WEARS HER HIGH HEELS EVEN AT THE AGE OF 83.
JUST KNOWING THAT HER GRANDSON WAS GONNA BE ON "CHOPPED,"
SHE WAS ECSTATIC.
POTATOES HAPPENED TO FIND THEIR HOME HERE IN EVERYONE'S DISH.
(Ted) ONLY TWO MINUTES. GOTTA PLATE.
THIS IS THE MOMENT OF TRUTH-- LIVE OR DIE.
I THINK I'LL BE THERE.
THE POTATOES ARE NOT PARTICULARLY DONE.
OH, NOT QUITE AS CRUSTY AS I WANTED IT.
BUT CONCEPTUALLY, IT REALLY CAPTURES
WHAT I WANTED TO DO.
(Chris) 90 SECONDS, GUYS.
GOTTA GET THE FOOD ON THE PLATE. IT'S 90 SECONDS.
(Gason) I'VE SEEN WHAT I DID WRONG IN ROUND 1.
ROUND 2, I JUST WANT IT TO BE, YOU KNOW, VERY, VERY SIMPLE.
YOU KNOW, I'M ALL ABOUT RESPECTING THE PRODUCT.
I'M NOT ONE TO COMPLICATE EVERYTHING.
(Ted) JUST ONE MINUTE LEFT.
(Scott) WATCHING THAT CLOCK, MAN,
IT'S JUST TICKING, TICKING, TICKING.
GOTTA GET THAT FISH ON THE PLATE.
OH, MY GOD.
(Ted) TEN, NINE, EIGHT,
SEVEN, SIX,
FIVE, FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(groans) DAMN, A LITTLE SPOT.
I DON'T WANT A LITTLE SPOT. CRAP.
IT MAY NOT BE PERFECT,
BUT I'VE HARNESSED SOME REALLY STRONG EMOTIONS
INTO THE DISH.
(Gason) I'M THINKING I PLAYED IT SAFE AGAIN.
I'M KIND OF UPSET AT MYSELF. I GOTTA QUIT PLAYING IT SAFE.
♪♪
♪♪
IN THE SECOND ROUND, YOUR JOB WAS TO CREATE
A FANTASTIC ENTRéE USING TILEFISH,
HOT GERMAN MUSTARD,
PIMENTO CHEESE,
AND CAPE GOOSEBERRIES. CHEF CHRIS.
I MADE A CARNIVAL TILEFISH.
KIND OF HAD A NEW ORLEANS MARDI GRAS
IN A CARNIVAL SPIRIT OF FESTIVITY.
THE POTATO CRUST IS SUPPOSED TO BE KIND OF THE MASK.
(Aarón) I ENJOY THE SAUCE WITH THE GOOSEBERRIES.
THEY REALLY GIVE A WONDERFUL TARTNESS TO THIS BROTH.
AND IT CUTS THE RICHNESS OF THE CHEESE.
(Alex) I LIKE THE WAY YOU COOKED THE FISH,
AND I DO LIKE THE FLAVORS THAT YOU CHOSE.
BUT MY POTATOES REALLY AREN'T COOKED.
THIS ONE'S RAW. IT'S A RAW POTATO.
ALSO THERE IS A PILE OF SPICES
THAT I AM UNABLE TO CHEW OR EAT
RIGHT SMACK-DAB IN THE MIDDLE OF YOUR FISH.
I UNDERSTAND. THAT'S A VALID CRITICISM FOR FINE DINING.
I DON'T REALLY THINK IT'S FINE DINING.
I MEAN, I THINK IT'S JUST DINING.
CHEF CHRIS, THANK YOU. NOW ENTRéE FROM SCOTT.
JUDGES, I HAVE A PAN-SEARED TILEFISH
WITH A POTATO, BACON, AND ARUGULA HASH
WITH A PIMENTO CHEESE AND HOT MUSTARD CREAM SAUCE
WITH A GOOSEBERRY GLAZE.
AND I ALSO PUT THE BONES TO MAKE A FUMé IN THE CREAM.
(Ted) I LOVE TO SEE PEOPLE USING THE WHOLE CRITTER.
YOU DO A LOT OF FISH?
YES. WHEN I FIRST STARTED WORKING FOR CHEF EMERIL,
I STARTED OFF AT THE FISH HOUSE.
YOUR PRESENTATION'S SUPERTIGHT, RESTAURANT QUALITY.
AND WHAT YOU DID
WITH THE PIMENTO CHEESE IS VERY, VERY SMART.
(Alex) YOU TRANSFORMED THE GOOSEBERRY,
AND YOU TURNED IT AS IF YOU JUST WANTED TO BREAK DOWN THE FRUIT
AND JUST BE LEFT WITH SORT OF SWEETNESS AND ACIDITY.
(Aarón) BUT YOU WORKED REALLY HARD
TO GET A NICE CRUST ON THIS FISH,
AND THEN YOU PUT THE SAUCE ON TOP OF IT,
SO IT NEGATED THE CRISPINESS THAT YOU GOT.
AND I'M FINDING THE HASH TO BE REALLY SALTY.
REALLY SALTY.
I WORKED FOR A CHEF WHO SAID
IF YOU OVERSALTED FOOD IT MEANT YOU WERE IN LOVE.
(laughs)
THAT'S BEAUTIFUL.
BUT THE BOTTOM LINE IS THE SALT DOES AFFECT
HOW EDIBLE THE DISH IS.
(Scott) I SHOULD HAVE MAYBE TASTED IT A LITTLE BIT MORE,
BUT, YOU KNOW, I JUST TRIED TO QUICK...
WHAT WILL YOU DO WITH THE MONEY?
MY SON'S 2. HE'S NEVER MET HIS GRANDMA AND GRANDPA IN BUFFALO.
(Ted) YOU GONNA TAKE HIM TO BUFFALO?
ABSOLUTELY.
CHEF SCOTT, THANK YOU. CHEF GASON.
RIGHT HERE WHAT I DID--
I DID A PIMENTO CHEESE POTATO HASH,
PAN-SEARED TILEFISH WITH A LITTLE LEMON ZEST.
I TOOK THE GOOSEBERRIES,
AND I HIT IT WITH A LITTLE HOT MUSTARD.
I THINK YOU'RE THE ONLY CHEF WHO REALLY EMBRACED THE MUSTARD.
IT WORKS REALLY WELL, ESPECIALLY WITH THE POTATOES.
(Alex) I LOVE THE POTATOES.
ALL THREE OF YOU USED POTATOES,
AND I THINK YOU REALLY USED THEM THE WISEST.
BUT I WANT MORE OF THAT GOOSEBERRY SAUCE.
THERE'S NOT NEARLY ENOUGH OF THAT.
HE'S 100% RIGHT. AND I THINK THAT YOU CAN BE MORE CREATIVE.
AND IF YOU MOVE FORWARD, I'D LIKE TO SEE THAT.
I COULD MAYBE HAVE BEEN A LITTLE MORE CREATIVE,
BUT I WAS JUST PLAYING IT SAFE.
AND YOU'RE REGGIE BUSH'S PERSONAL CHEF?
YES, CHEF.
DO YOU THINK WORKING THAT CLOSE WITH AN ATHLETE
WOULD GIVE YOU A COMPETITIVE EDGE OVER--
OH, DEFINITELY.
YOU KNOW, I'M THERE WITH HIM EVERY DAY,
AND I SEE WHAT HE DOES.
WON A SUPER BOWL, RUSHED OVER 1,000 YARDS,
SO SOMETHING'S WORKING,
SO WHY NOT TAKE THAT IN MY COOKING?
(Ted) THANK YOU, CHEF GASON.
NOW THE JUDGES NEED TO CONSIDER THEIR OPTIONS
BEFORE ANOTHER CHEF IS ASKED TO LEAVE.
I FELT LIKE THE WAY TO APPROACH THIS IS NINJA,
LIKE, NO, GO, COOK, ASSASSIN.
(Scott) GO BIG OR GO HOME, RIGHT?
RIGHT.
(Gason) LIKE YOU SAY, YOU ROLLED THE DICE.
I SAID I THINK MAYBE I'M PLAYING IT A LITTLE TOO SAFE.
I MIGHT NEED TO BE A LITTLE MORE CREATIVE.
I MEAN, I KNOW I CAN BE.
WE'LL JUST HAVE TO WAIT AND SEE.
SO WHICH CHEF SURPRISED YOU THE MOST IN THE SECOND ROUND?
THE BIGGEST SURPRISE FOR ME IN THIS ROUND HAD TO BE CHRIS.
HE REALLY EXCELLED IN THE IDEA OF HAVING THIS MASK OF POTATO
AND HAVING MARDI GRAS BE A CENTRAL FOCUS.
(Alex) I LIKE THE WAY CHRIS USED THE GOOSEBERRIES
TO TIE HIS DISH TOGETHER.
AND THAT BROTH--IT WAS LIGHT COMPARED TO THE FACT
THAT HE HAD SOMETHING HEAVY WITH THE POTATOES.
BUT IT'S HIS CARELESSNESS WITH THE PREPARATION
OF THE STAR ANISE AND THE CARDAMOMS,
CARELESSNESS IN THE WAY THAT HE CUT THE POTATOES.
I HAD PIECES THAT WERE RAW.
(Ted) IT'S KIND OF THE RAW POTATO IN THE ROOM.
(Aarón) I THINK CHEF SCOTT SHOWED A LOT OF RESTRAINT
USING THE PIMENTO CHEESE,
SAYING THAT IT WAS A ROUX TO THICKEN HIS CREAM SAUCE.
THAT MADE SENSE.
MY FAVORITE PART OF SCOTT'S DISH
WAS THE BROWNED SKIN, WHICH I THOUGHT
REALLY MADE THE FISH JUST COME ALIVE.
AND THAT CARAMELIZED, KIND OF CANDIED GOOSEBERRY--
THAT WAS REALLY GREAT.
BUT THAT HASH WAS DEFINITELY SALTY,
WHICH WAS A SHAME, BECAUSE AT THE END,
I TOOK AWAY FROM THAT DISH JUST, YOU KNOW,
THE--THE SALT ON MY PALATE.
WELL, YOU KNOW, GASON IS A GUY THAT COOKS WITH A LOT OF SOUL.
HE USED THE PIMENTO CHEESE WISELY
TO COAT ALL THE POTATO.
AND I REALLY ENJOYED THE GOOSEBERRY SAUCE,
'CAUSE HE WAS ABLE TO INTEGRATE THE MUSTARD IN THERE
AND NOT HAVE IT BE VERY OVERWHELMING.
I LOVED THAT ABOUT GASON'S DISH.
I REALLY GOT THE HOT MUSTARD.
IT--JUST THERE WAS NOT ENOUGH
RELATIVE TO THE AMOUNT OF FISH,
AND HE SUFFERED IN PRESENTATION.
THERE'S NO FINESSE WITH THE PRESENTATION.
I'M STILL NOT READY TO GIVE HIM FLYING COLORS.
(Chris D.) MY CREATIVITY CANNOT BE MATCHED,
WILL NOT BE MATCHED.
(Scott) I'M HERE TO WIN THIS COMPETITION.
I'M HERE TO TAKE IT TO THE NEXT ROUND. LET'S GO. IT'S GAME TIME.
♪♪
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
ME.
CHEF CHRIS,
YOU'VE BEEN CHOPPED. JUDGES.
(Aarón) CHEF CHRIS, WE REALLY APPRECIATE
THE ESSENCE OF NEW ORLEANS THAT YOU CARRY WITH YOUR COOKING,
BUT UNFORTUNATELY, THERE WERE
SOME GLARING MISTAKES IN YOUR DISH--
THE UNDERCOOKED POTATO
AND SOME INEDIBLE GARNISHES THAT WERE A REAL DETRIMENT
TO THE OVERALL SUCCESS.
SO FOR THOSE REASONS, WE HAD TO CHOP YOU.
I JUST DIDN'T QUITE NINJA IT OUT
WITHIN THE TIME CONSTRAINTS.
BUT I'M A POET.
POETS DON'T LIKE TO BE RUSHED.
(Ted) CHEF SCOTT, CHEF GASON,
FIRED UP?
I GOT THIS IN THE BAG.
IT'S GAME TIME. LET'S GO.
EXCELLENT.
PLEASE OPEN YOUR BASKETS.
AND FOR DESSERT, YOU MUST USE...
30 MINUTES TO COOK YOUR FINAL COURSE...
STARTS NOW.
(Aarón) ANY TIME YOU THROW A PORK PRODUCT
IN THE DESSERT ROUND, IT GETS US ALL NERVOUS.
AND THIS IS A REAL CHALLENGE,
'CAUSE YOU HAVE SALTY COCKTAIL FRANKS AND SOY SAUCE.
(groans)
(Gason) COCKTAIL FRANKS-- I HATE 'EM.
THEY'RE NASTY. I DON'T WANT 'EM AROUND ME.
THEY'RE NOT ALLOWED IN MY HOUSE.
THINK, THINK, THINK.
BUT THIS IS "CHOPPED,"
SO I GOTTA FIGURE SOMETHING OUT HERE.
SO I'M GONNA PURéE IT UP WITH YOGURT,
ADD APRICOT JELLY TO MAKE A PASTE
ON TOP OF TOASTED BAGUETTES.
I'M NOT GONNA HOLD BACK LIKE I DID IN THE FIRST TWO ROUNDS.
I'M GONNA CHALLENGE MYSELF, AND I'M GONNA TAKE THEM CHANCES.
(Scott) I'M MAKING A HOMEMADE BISCUIT
WITH COCKTAIL FRANKS,
STARTING OFF WITH FLOUR, BUTTER.
I GIVE THE COCKTAIL FRANKS A QUICK SAUTé,
DRAIN OUT SOME OF THAT RICH PORK FAT FLAVOR
INTO A BISCUIT DOUGH. PORK FAT RULES.
MY BOSS, CHEF EMERIL, HE USES IT IN A LOT OF THE DISHES,
EVEN DESSERT.
YOU GET THAT NICE, SALTY RICHNESS
TO GO WITH ANYTHING.
WINNING TODAY WOULD PROVE TO MY KIDS
THAT IF YOU PUT YOUR MIND TO IT, YOU CAN DO WHATEVER YOU WANT.
(Ted) CHEFS, YOU'RE NOW DOWN TO 15 MINUTES.
(Gason) I'M GONNA FINISH STRONG
AND KNOCK THIS DESSERT ROUND OUT THE BOX.
I'M GONNA TAKE THE CEREAL, ADD A LITTLE SUGAR, CINNAMON,
AND I'M GONNA CRUMBLE IT DOWN.
I'M GONNA CRUST THE BAGUETTES IN A LITTLE CUSTARD
AND THEN THE CEREAL.
THEN I START CUTTING DOWN THE PEARS.
(Alex) THESE ARE ANJOU PEARS.
THEY'RE VERY FIRM, SO IF YOU'RE GONNA USE THEM COOKED,
IT'S A GOOD IDEA TO GET 'EM ON THE STOVE NOW.
(Gason) PEARS WITH THE SUGAR AND BOURBON
WILL GO GREAT TOGETHER.
ADDING THE BOURBON TO THE PEARS WAS LIKE MY NEW ORLEANS TWIST.
CARAMELIZE THOSE DOWN.
I'M ON A ROLL. I GOT THIS.
THIS IS GONNA BE THE REASON WHY THEY'RE GONNA SAY
I SHOULD HAVE THE MONEY.
(Scott) I NEED TO MAKE A SWEET FILLING
FOR MY SALTY BISCUIT,
SO I DO A NICE, SMALL DICE ON THE PEARS,
GIVE THAT A QUICK SAUTé,
AND A LITTLE BIT OF CINNAMON, SUGAR,
ALMOND EXTRACT, AND MASCARPONE CHEESE.
I WANT TO UTILIZE THIS FILLING, MAKE SURE I HAVE THE SUGAR LEVEL
THAT I WANT TO HAVE THE DESSERT TO HAVE.
I CRUSH THIS HONEY CEREAL
INTO MY MASCARPONE AND PEAR MIXTURE.
I'M ONE DESSERT AWAY FROM BEING ABLE TO TELL MY KIDS
WE'RE GONNA GO TO BUFFALO THIS SUMMER,
AND THEY'RE GONNA BE ABLE TO MEET MY GRANDPARENTS.
ALL RIGHT, CHEFS, FIVE MINUTES LEFT ON THE CLOCK.
LET'S SEE PLATES.
(Gason) I WANT THE $10,000 BAD,
AND I WANT THE BRAGGING RIGHTS OF SAYING I WON "CHOPPED"
AND LET MY LITTLE GIRL
GO TO SCHOOL AND BRAG, "MY DADDY WON 'CHOPPED.'"
I'VE NEVER USED SOY SAUCE IN DESSERTS,
BUT I'M GONNA MAKE A CHOCOLATE SOY SAUCE
WITH A LITTLE HEAVY CREAM AND A LITTLE BUTTER.
IT'S GONNA TAKE MY DESSERT TO A WHOLE NOTHER LEVEL.
I'M VERY PROUD OF IT. I GOT SOMETHING HERE.
(Alex) I LIKE THAT GASON IS PAIRING
THE SOY SAUCE WITH CHOCOLATE.
I THINK THAT'S A BRILLIANT AND CREATIVE COMBO.
(Chris) MM-HMM.
(Ted) CHOCOLATE'S SO STRONG, I THINK IT COULD REALLY TAME
THAT RICH BREWED FLAVOR OF THE SOY.
(Scott) SOY SAUCE IS A SALTY INGREDIENT
USED IN A LOT OF ASIAN COOKING,
USUALLY IS NOT PAIRED WITH A DESSERT.
SO I PREPARE A LITTLE BIT OF ORANGE, LEMON,
THE HONEY, AND A LITTLE BIT OF SUGAR
TO MAKE A CITRUS-SOY SYRUP OUT OF IT.
TWO-MINUTE WARNING, CHEFS.
(Gason) THIS BREAD TASTES LIKE BLENDED HOT DOGS.
IT'S NOT PLEASANT. I'M NOT PROUD OF IT.
BUT I KNOW IT HAS TO GO ON THIS DISH SOMEWHERE.
(Scott) I'M TRYING TO GET SOME WHIPPED CREAM ON THE PLATE,
JUST TRYING TO WHISK IT LIKE A MADMAN
TO GET IT DONE IN TIME.
BUT THE CLOCK'S JUST GOING WAY TOO FAST FOR ME.
LET'S GO, BOYS.
(Ted) ONE MINUTE, CHEFS.
I'VE GOTTA PUT IT OFF TO THE SIDE TO MAKE SURE
I GET THE FOUR INGREDIENTS ON THE PLATE.
I TAKE MY PEAR MIXTURE, TOP EACH SIDE OF THE BISCUIT WITH THAT,
AND DO A FRESH CHIFFONADE OF MINT
TO ADD A LITTLE BIT OF THAT FRESH FLAVOR.
VERY FINAL SECONDS, CHEFS.
TEN, NINE,
EIGHT, SEVEN,
SIX, FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
GOOD JOB, MAN. GOOD JOB.
(Scott) NERVES ARE GOING. I'M ANXIOUS.
I COULDN'T GET THE WHIPPED CREAM ON MY PLATE.
CHEF GASON HAD A GREAT IDEA
BY MIXING THE SOY SAUCE WITH CHOCOLATE.
(Gason) MAN, THIS PLATE LOOKS GOOD.
SCOTT'S PLATE LOOKS PLAIN. I THINK I GOT HIM HERE.
I THINK I GOT HIM.
♪♪
♪♪
THAT DESSERT BASKET WAS ABOUT AS TOUGH AS THEY COME--
HONEY-FLAVORED CEREAL, SOY SAUCE,
PEARS, COCKTAIL FRANKS.
CHEF SCOTT, HOW'D YOU DEAL WITH IT?
FIRST UP FOR YOU
WE HAVE A HOMEMADE COCKTAIL FRANK BISCUIT,
WITH A MASCARPONE, PEAR, WITH A CINNAMON-SUGAR GLAZE.
I REALLY LIKE THIS MASCARPONE MIXTURE,
THE CONTRAST OF IT PURéED AS WELL AS CRUNCHY.
(Alex) I REALLY LIKE THE MINT FOR FRESHNESS.
AND I LOVE THE USE OF THE COCKTAIL FRANKS
IN THE BATTER,
BECAUSE YOU COOKED THEM INTO YOUR BISCUIT DOUGH LIKE BACON.
YEAH, THAT SCORES POINTS WITH ME, AS WELL, BIG-TIME.
CONCEPTUALLY I LIKE YOUR DESSERT,
AND THIS BISCUIT COULD ALSO BE CALLED A SHORTCAKE.
BUT SOMETHING IS
JUST GLARINGLY MISSING.
I COULD REALLY USE THAT WHIPPED CREAM.
(Aarón) IT'S SITTING ON THE TABLE?
YEP.
IT'S VERY DRY, VERY HEAVY,
BUT CONCEPTUALLY REALLY SHARP.
(Ted) THANK YOU, CHEF SCOTT.
NEXT UP, CHEF GASON.
I DID A HONEY CEREAL-CRUSTED BAGUETTE
WITH AN APRICOT-YOGURT- COCKTAIL SAUSAGE SPREAD
TOPPED WITH BOURBON PEARS
AND WITH A DRIZZLE OF SOY CHOCOLATE ON TOP.
THE COCKTAIL FRANKS THREW ME OFF.
YOU KNOW, I'M LIKE, WHO DOES THIS?
(Aarón) DON'T BE WORRIED.
THERE'S A LOT OF GREAT THINGS HAPPENING IN THIS DESSERT.
PRIMARILY FOR ME IS THAT CHOCOLATE SOY SAUCE.
I THINK I'M GONNA TAKE THAT, IT'S SUCH A GOOD IDEA.
THANK YOU.
MY FAVORITE THING ABOUT THIS DESSERT
IS ACTUALLY THE WAY THE FRENCH TOAST IS CRUSTED
WITH THE HONEY CEREAL,
'CAUSE THAT'S JUST GOT A WONDERFUL TEXTURE.
(Aarón) AND YOU COOKED THE PEARS PERFECTLY.
THEY'RE, LIKE, GLAZED AND STILL HAVE A LITTLE BITE TO 'EM,
BUT ALSO SOFT AND MELT IN YOUR MOUTH.
BUT THIS HOT DOG PURéE IS BAD.
IT'S NOT GOOD.
I'M NOT TRYING TO BE DISRESPECTFUL.
BUT I JUST DON'T THINK PURéEING IT WAS SUCCESSFUL.
AND I THINK--
I UNDERSTAND. THERE'S NOTHING--TRUST ME,
THERE AIN'T NOTHING UP HERE YOU CAN SIT THERE AND TELL ME
THAT'S GONNA HURT MY FEELINGS, YOU KNOW?
I'VE BEEN THROUGH SO MUCH IN LIFE,
SO FOR ME TO BE STANDING HERE, IN MY EYES, I'VE WON.
THANK YOU, CHEFS.
MAN, THEM DOGGONE COCKTAIL FRANKS.
GOD-DOG, MAN, I'M GONNA HAVE NIGHTMARES
ABOUT THEM DAMN DOGS.
I'M NEVER EATING THEM THINGS AGAIN IN MY LIFE.
EVERYTHING WAS GOING WELL,
AND THEN ALL OF A SUDDEN IT WAS, LIKE, TWO AND A HALF MINUTES.
I'M LIKE, WHERE THE HELL DID IT GO?
MAN, IT GETS ME HOW "CHOPPED" IS.
I'M LIKE, MAN, YOU BETTER COME WITH YOUR "A" GAME, BOY.
GOD-DOG, THAT TIME AIN'T NO JOKE.
(Aarón) CHEF SCOTT'S DESSERT HAD A REALLY SMART VEHICLE
USING THE BISCUIT,
BUT DESPERATELY NEEDED SOME WHIPPED CREAM.
IT WAS DRY, AND THAT WAS A REAL PROBLEM.
GASON'S TREMENDOUS CREATIVITY--
THAT TOOK HIM WAY ABOVE HIS COMPETITOR IN THIS ROUND.
PAIN PERDU--HE INTERWOVE THAT HONEY CEREAL
SO SKILLFULLY IN THERE.
AND THEN THOSE PEARS WERE JUST LUSCIOUS AND GLAZED.
AND THAT CHOCOLATE SOY SAUCE-- ENOUGH SAID.
BUT CONVERSELY, I THINK GASON'S MISTAKE
WAS REALLY TO PUT THAT HOT DOG PURéE ON THE PLATE.
THAT WAS VERY HARD TO OVERLOOK.
BUT IN HIS FIRST COURSE, GASON MADE A WISE CHOICE
USING THE DRIED THYME ON HIS SHORT RIBS.
(Chris) I LOVE THAT GASON PULLED OUT THAT GRILL PAN
AND GRILLED THAT PINEAPPLE. I COULD HAVE EATEN THAT ALL DAY.
BUT HE REALLY DIDN'T DO ANYTHING TO THE CANNED SPAGHETTI.
WITH SCOTT ADDING THE JALAPEÑO, HE DID TRANSFORM IT,
'CAUSE IT COMPLETELY OVERHAULED ITS FLAVOR PROFILE.
HE ALSO HAD THE BEST SHORT RIB OUT OF ANYBODY.
BUT SCOTT REALLY LET THE ARTICHOKES
FALL BY THE WAYSIDE.
WELL, THEN, YOU KNOW, DO WE WANT TO TAKE A MOMENT
TO LOOK AT THE ENTRéES?
SCOTT HAD A REALLY NICE SEAR ON HIS FISH,
AND HE CAME UP
WITH ONE OF THE MOST DELICIOUS GOOSEBERRY GASTRIQUES.
(Alex) BUT THE COMBINATION OF SCOTT'S PIMENTO CHEESE SAUCE
AND HASH WAS VERY SALTY.
GASON WAS THE ONLY CHEF THAT ACTUALLY USED
THAT GERMAN MUSTARD IN ANY WAY THAT WAS DETECTABLE.
AND GASON'S POTATOES JUST RESONATED.
IT WAS DELICIOUS.
IT REALLY WAS WELL COMPOSED.
WHAT'S THE CALL? DO YOU HAVE IT?
YEAH.
I THINK WE HAVE IT, YEAH.
(Scott) I SHOULD BE CROWNED CHAMPION TODAY.
I COOKED A GOOD THREE ROUNDS.
I'LL TAKE THAT $10,000 CHECK WITH ME BACK TO VEGAS.
(Gason) I BELIEVE I'M GONNA WIN.
I MEAN, WE CAN BYPASS ALL THIS RIGHT NOW
AND GO GET MY CHECK SO I CAN GO.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF GASON, YOU'VE BEEN CHOPPED.
JUDGES.
(Alex) CHEF, IF THIS WERE A COMPETITION
BASED SOLELY ON THE DESSERT ROUND,
YOU WOULD HAVE CRUSHED IT.
WE SAW THE SPARK,
UNFORTUNATELY, NOT SO MUCH IN YOUR FIRST TWO COURSES.
THE FLAVORS JUST DIDN'T COME THROUGH.
AND FOR THOSE REASONS, YOU'VE BEEN CHOPPED.
ALL GOOD.
BYE-BYE.
I'M SAD. I THINK THE WRONG PERSON WON,
BUT I'M LEARNING FROM IT.
I'M GONNA KEEP PUSHING MYSELF TO BECOME BETTER,
SO IT'S ALL GOOD. TRUST ME, MAN, IT'S...
I'M ALL RIGHT.
(Ted) AND THAT MEANS, CHEF SCOTT PAJAK,
THAT YOU ARE THE "CHOPPED" CHAMPION.
YOUR PRIZE--$10,000.
IT'S A GREAT FEELING. I'M ON CLOUD NINE.
AND BESIDES GETTING MARRIED AND THE BIRTH OF MY CHILDREN,
THIS IS PROBABLY THE FOURTH BEST DAY OF MY LIFE.
THIS IS AWESOME. YEAH!
(Aarón) YEAH!
(Scott) FOR ME TO WIN IS VALIDATION
THAT ALL THE TRAINING AND ALL THE HARD WORK
AND HOURS I'VE PUT INTO THIS-- IT IS WELL-DESERVED,
AND I DESERVE TO BE IN THE POSITION THAT I AM.
♪♪