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(Ted) FOUR CHEFS, THREE COURSES,
WHOA!
WHOA!
THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL
I DON'T KNOW WHAT TO DO WITH IT.
BEFORE TIME RUNS OUT.
(sighs)
OUR DISTINGUISHED PANEL OF CHEFS
IT'S LIKE GHOSTBUSTERS STUFF.
AND ONE BY ONE,
THEY MUST FACE THE DREADED CHOPPING BLOCK.
(Ted) YOU HAVE BEEN CHOPPED.
WHO WILL WIN THE $10,000 PRIZE,
AND WHO WILL BE CHOPPED?
Closed Captions provided by Scripps Networks, LLC.
FOUR COMPETITORS THINK THEY HAVE WHAT IT TAKES
TO BE THE "CHOPPED" CHAMPION.
LET'S MEET 'EM. FIRST UP, CHEF ADRIANNE CALVO.
I'M ADRIANNE CALVO,
OWNER OF CHEF ADRIANNE'S VINEYARD RESTAURANT
IN MIAMI, FLORIDA.
I WORK WITH MY MOM PUMPING OUT 80-PLUS DISHES EVERY NIGHT.
MOM, I HAVE ONE STEAK MEDIUM-WELL.
I COME FROM A TYPICAL HISPANIC FAMILY,
AND THERE'S ALWAYS A REASON FOR CELEBRATION,
AND I WAS ALWAYS EXCITED ABOUT FOOD.
AFTER CULINARY SCHOOL,
MY YOUNGER SISTER GOT DIAGNOSED WITH CANCER.
AND LOSING HER REALLY SHOWED ME WHAT LIFE IS ALL ABOUT.
IT'S JUST ABOUT BEING THE BEST THAT YOU CAN BE,
AND THAT'S WHAT I'M ABOUT.
MAXIMUM FLAVOR--THAT'S ME.
NEXT, CHEF WAYNE CAFARIELLA.
MY NAME IS WAYNE CAFARIELLA. I'M THE SOUS-CHEF
HERE AT TELLERS CHOPHOUSE, IN ISLIP, NEW YORK.
WE'RE NOT THAT FORMAL OVER HERE.
WE LIKE TO HAVE FUN IN THE KITCHEN.
OH.
OUR CULINARY SCENE IS GREAT OUT HERE.
BEING FROM SOUTH SHORE OF LONG ISLAND, WE DO A LOT OF SEAFOOD.
MY FATHER WAS A FISHERMAN.
WE GET SOME OF THE FRESHEST PRODUCTS RIGHT OUT OF THE BAY.
I'M GONNA WIN, BECAUSE I WANT TO PUT LONG ISLAND ON THE MAP.
I DON'T THINK THERE'S ANYTHING THAT REALLY INTIMIDATES ME.
THERE'S NOBODY THAT CAN STOP ME.
THERE'S NOBODY THAT CAN GET IN MY WAY.
(Ted) THEN CHEF LISH STEILING.
MY NAME IS LISH STEILING. I'M AN ASSISTANT FOOD STYLIST
AT A MORNING TALK SHOW HERE IN NEW YORK CITY.
LET'S HEAD UP TO SET.
I HAVE THE BEST JOB IN THE WORLD.
I GET TO WORK WITH THE BEST CHEFS IN THE COUNTRY
AND LEARN THEIR DISHES AND TECHNIQUES ON A DAILY BASIS.
IT'S AN ABSOLUTELY PRICELESS OPPORTUNITY.
ANOTHER BIG BONUS TO MY JOB
IS THAT I GET TO LEAVE AT A NORMAL HOUR,
SO I ACTUALLY GET TO PREPARE DINNER FOR MY WIFE.
I WANT TO SHOW THE WORLD WHAT MAKES ME AN EXCEPTIONAL CHEF
IS THAT I'M FEARLESS, AND I'M WILLING TO TRY ANYTHING.
FINALLY, CHEF KAYNE RAYMOND.
HI, MY NAME IS KAYNE RAYMOND,
AND I'M A PRIVATE CHEF IN PALO ALTO.
I WAS BORN IN NEW ZEALAND.
CALIFORNIA--IT'S VERY SIMILAR TO NEW ZEALAND-STYLE FOOD,
SIMPLE, FRESH, ORGANIC, HEALTHY.
I MET MY WIFE AS SHE WAS GOING THROUGH BREAST CANCER.
IT'S BEEN A LONG, TOUGH ROAD,
AND WE HAD THIS LITTLE MIRACLE BABY, SO WE'RE SUPER LUCKY.
I CAN WIN "CHOPPED," BECAUSE I THRIVE ON THE PRESSURE.
I'M GOT TO GO IN TO WIN IT.
WELCOME, CHEFS. HERE ARE THE RULES.
THERE ARE THREE ROUNDS...
EACH COURSE IN THE MEAL 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.
EACH ROUND IS TIMED. WHEN THE CLOCK RUNS OUT,
OUR JUDGES WILL CRITIQUE YOUR DISHES ON...
IF YOUR DISH DOESN'T CUT IT,
YOU WILL BE CHOPPED.
CHEFS, PLEASE OPEN YOUR BASKETS.
AND FOR THE APPETIZER COURSE, WE HAVE...
AWESOME.
20 MINUTES ON THE CLOCK. TIME STARTS NOW.
(Lish) SEA URCHIN--I JUST PRY ONE OF THOSE BAD BOYS OPEN,
AND THERE'S A LOT OF SEAWEED AND SALT WATER,
SO IT'S GOT THIS KIND OF OCEANY FLAVOR,
BUT IT HAS A REAL RICHNESS TO IT.
AND I INSTANTLY THINK OF DOING MADELEINE CROSTINI
WITH SEA URCHIN
AND A WARM BROCCOFLOWER SALAD
WITH A CRANBERRY VINAIGRETTE.
THE ONLY PERSON WHO REALLY GETS TO EXPERIENCE MY FOOD
IS MY WIFE ON A DAILY BASIS,
SO TO PUT IT OUT THERE AND HAVE IT BE JUDGED
IS A HUGE RISK.
(Kayne) IN NEW ZEALAND,
I'LL JUST PULL A SEA URCHIN OFF THE ROCKS, CRACK THEM OPEN.
AND... THERE'S YOUR PROTEIN FOR THE DAY.
I'M GONNA MARINATE IT WITH JUST A LITTLE BIT OF LEMON JUICE,
A LITTLE BIT OF MIRIN.
AND I'LL PUT SOME FRESH HERBS IN THERE, SOME CHIVES.
TODAY, I'M HERE COOKING FOR MY WIFE.
THERE'S NO FEELING LIKE NURSING SOMEONE THROUGH CANCER.
I LOVE TO NURTURE PEOPLE. THAT'S WHY I LOVE COOKING.
IT'S REWARDING FOR ME.
(Adrianne) I PULL OUT MADELEINES.
IT'S BLAND, LIKE A SPONGE OF FLAVOR,
SO IT'S KIND OF LIKE A GREEN LIGHT.
I'M GONNA MAKE CRANBERRY SILK MADELEINE
WITH BROCCOFLOWER PURéE AND SEA URCHIN.
SO I GET A PAN ON, THROW IN SOME ONION, SOME GARLIC, THE BASIL.
THROW IT IN THE BLENDER, HINT OF TRUFFLE.
WHEN I ADD TRUFFLE OIL TO A DISH,
IT REALLY TAKES IT OVER-THE-TOP.
AFTER LOSING MY SISTER,
ST. JUDE CHILDREN'S RESEARCH HOSPITAL--
THEIR CAUSE BECAME VERY DEAR TO ME.
SO I'M HERE TO BRING ST. JUDE
A $10,000 CHECK.
I THINK WHEN YOU'RE FIGHTING FOR A CAUSE,
IT IGNITES YOU. IT FUELS YOU.
MY FATHER WAS A FISHERMAN GROWING UP.
HE WAS A COMMERCIAL CLAM DIGGER, SO I WAS ALWAYS AROUND SEAFOOD.
I'M SCOOPING OUT ALL THAT MEAT.
THAT'S WHAT YOU WANT IS THE ROE INSIDE.
THAT'S WHERE ALL THE FLAVOR IS.
I'M ALSO USING THE SHELL AS A PLATING DISH,
KIND OF LIKE A PLAY ON A BAKED CLAM.
I'M MAKING A STUFFED SEA URCHIN USING MADELEINE COOKIE STUFFING
WITH A CRANBERRY CITRUS SAUCE AND SAUTéED BROCCOFLOWER.
I'M TRYING TO MAKE SOMETHING FAMILIAR
BUT ALSO OUTSIDE OF THE BOX.
I'M GONNA GO FOR IT NO MATTER WHAT.
AND OUR JUDGES ARE--
INSPIRED BY HIS WORK IN THE GREAT RESTAURANTS OF SPAIN,
CHEF...
FINE DINING SPECIALIST CHEF...
AND BIG-TIME NEW YORK RESTAURANT OWNER, CHEF...
BROCCOFLOWER IS GREEN CAULIFLOWER,
SWEETER THAN BROCCOLI,
AND JUST SORT OF CABBAGEY.
I FEEL LIKE ROASTED VEGETABLES
REALLY ADD A DEPTH TO ANY KIND OF SALAD.
SO I DEGLAZE MY BROCCOFLOWER WITH RICE WINE VINEGAR.
THEN I GO IN TO TASTE THE REDUCED CRANBERRY JUICE
AND REALIZE HOW ACIDIC IT IS.
SO I'M GONNA USE THE UNSWEETENED CRANBERRY JUICE
AS THE ACID FOR MY VINAIGRETTE.
I'M GONNA TAKE THE ROASTED BROCCOFLOWER
AND TOSS IT WITH A LITTLE BIT OF ARUGULA
TO WILT IT DOWN.
I'M REALLY HOPING THAT THE JUDGES LIKE THE WAY
THAT THE BALANCE OF THE ACID KIND OF EVENS OUT
THE HEARTY ROASTED ROOT VEGETABLES.
SEEING THIS BASKET-- HONESTLY HAVEN'T HAD ANY IDEAS.
NOTHING WORKS. MY STOMACH IS SCREAMING, "OH, NO!"
THE GOOD THING IS THE SEA URCHIN'S GOT SO MUCH FLAVOR
THAT YOU DON'T HAVE TO USE VERY MUCH.
I GRAB THE SEA URCHIN. I'M SCARED OUT OF MY MIND.
I'M WORKING WITH AN INGREDIENT I'VE NEVER SEEN BEFORE.
IT'S SOFT AND GOOEY, BUTTERY AND SALTY.
SO I'M KIND OF NERVOUS.
(Wayne) I COME FROM A LONG LINE
OF HARDWORKING, BLUE-COLLAR GUYS.
I DON'T CARE WHAT ANYONE SAYS. AT THE END OF THE DAY,
YOU'RE NOT GONNA QUESTION MY WORK ETHIC.
THE CRANBERRY, THE MADELEINE COOKIES--
IT'S KIND OF BRINGING ME BACK TO A THANKSGIVING FAMILY MEAL.
I'M THINKING CORNBREAD STUFFING--
A LITTLE ONION AND CELERY AND SOME THYME.
BRING IT ALL TOGETHER WITH THE COOKIES IN A SAUTé PAN.
I'M JUST GOING WITH MY GUT ON IT,
BECAUSE I DEFINITELY WANT TO WIN THIS THING.
CHEFS, YOU HAVE FIVE MINUTES LEFT.
(Kayne) THE MADELEINES-- I DECIDED TO TOAST THEM UP,
AND HOPEFULLY, THE SEA URCHIN IS GONNA ABSORB
AND JUST MAKE IT NICE AND MOIST.
I LOOK AT THE BROCCOFLOWER. I THINK IT IS PRETTY BLAND.
IT NEEDED TO BE REALLY ENHANCED TO BRING IT ALIVE.
I WANT TO BLEND IT TO MAKE A SOUP.
I LOOK FOR THE BLENDER,
AND SOMEONE ELSE IS USING IT.
DAMN, I NEED THIS TO MAKE MY SOUP.
I WAS PRETTY NERVOUS, BECAUSE I HAVE TO WIN THIS COMPETITION.
(Kayne) I REALLY WANTED TO MAKE A SOUP,
BUT I CAN'T FIND THE RIGHT BLENDER.
SO PLAN "B"--I GRABBED A FOOD PROCESSOR.
I DECIDED TO MAKE MORE OF A BROCCOFLOWER PURéE.
MY MIND'S JUST GOING A MILLION MILES AN HOUR OUT THERE.
WHEN I PULL OUT MY MADELEINE CROSTINI,
I REALIZE THAT THEY ARE NOT GETTING TOASTED IN THE OVEN.
BUT LUCKY ENOUGH, I HAVE A PAN ON THE STOVE,
SO I THROW THEM IN THE PAN
AND GET A LITTLE ROASTY FLAVOR ON THEM.
TO SHOWCASE THE SEA URCHIN, I'M GONNA LEAVE IT RAW,
AND I'M JUST GONNA PILE A COUPLE LITTLE PIECES
ON TOP OF MY MADELEINE CROSTINI.
BEING A FOOD STYLIST--I'M USED TO BE ON A LIVE TELEVISION SET,
NOT NECESSARILY IN A RESTAURANT KITCHEN.
BUT IT DOES GIVE YOU THAT SAME SORT OF SENSE OF URGENCY.
HOLY COW. TIME'S GOING SO FAST.
I'M RUNNING AROUND. I'M SWEATING.
I'M THINKING CRANBERRY JUICE. I GOT TO MAKE A SAUCE WITH THIS.
I'M SEEING THE ULTRATEX 3. IT'S A GREAT FOOD MODIFIER.
YOU CAN TAKE ANY JUICE AND MAKE A SAUCE OUT OF IT.
I'M ADDING A LITTLE SUGAR. WE'RE ADDING A LITTLE ORANGE LIQUEUR.
I'M HOPING IT'S GONNA MAKE A THICK SAUCE.
(Amanda) THAT UNSWEETENED CRANBERRY JUICE--
I THINK YOU HAVE TO REDUCE IT
OR FIND A WAY TO SWEETEN IT A LITTLE BIT.
IT'S SUPER STRINGENT, YEAH.
CRANBERRY JUICE-- IT'S REALLY, REALLY SOUR,
SO I NEEDED TO REDUCE DOWN WITH SOME CUMIN, ONIONS,
CORIANDER, SUGAR,
AND THEN PURéED IT WITH THE BROCCOFLOWER.
THE WHOLE DISH--I'M THINKING ABOUT MY WIFE AND MY BABY.
THEY'RE IN THE FOREFRONT OF MY MIND AND EVERY SECOND.
I HAVE NEVER WORKED WITH SEA URCHIN EVER.
I DON'T KNOW HOW TO PLATE IT, AND THEN LIGHTNING STRUCK.
IT NEEDS A VESSEL. I RUN FOR THE SPOONS,
AND IT IMMEDIATELY GOES IN THE MADELEINES
AND THE SEA URCHIN.
MY DISH IS JUST ONE BITE, BECAUSE I'M DEFINITELY TRYING
TO SHOW A FINE DELICATE APPETIZER.
THAT'S HOW I ROLL. THAT'S HOW I DO IT.
BROCCOFLOWER IS LIKE CAULIFLOWER.
IT'S GOT A LITTLE BIT MORE COLOR IN IT,
SO I CAN USE THAT TO MY ADVANTAGE ON THE PLATE.
IT'LL LOOK NICE. SO I'M GETTING A QUICK SAUTé ON IT,
TRYING TO GET A LITTLE BIT OF A TEXTURE THING GOING
WITH THE STUFFING.
LOOKING UP AT THE CLOCK, I SEE I'M RUNNING OUT OF TIME.
ONE MINUTE LEFT, CHEFS.
I NEED SOMETHING CRISPY, SO I SALT A GREEN APPLE.
MY MIND IS JUST THINKING TAKE IT HOME,
AND TAKE THAT CHECK TO ST. JUDE.
WATCH THE SECONDS TICKING AWAY, CHEFS.
I'M FRANTIC. I'M FRANTIC. I MEAN, IT'S GO, GO, GO.
(Ted) TEN, NINE,
EIGHT, SEVEN...
IT'S TEN HEARTBEATS, BOOM, BOOM, BOOM.
(Ted) FIVE, FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
WHOO.
THAT WAS A LITTLE BIT CLOSE.
(Kayne) I'M CONFIDENT IN MY SKILL. I'M A GREAT CHEF.
I'VE COMPILED A DISH THAT'S GOOD TO GO. IT'S A WINNING DISH.
(Lish) AT THIS POINT, I DO FEEL LIKE I HAVE WHAT IT TAKES.
BUT AS I LOOK DOWN THE LINE,
I SEE DISHES THAT LOOK PRETTY DARN IMPRESSIVE AS WELL.
CHEFS, THIS IS THE CHOPPING BLOCK.
LET'S SEE WHAT THE JUDGES HAVE TO SAY
ABOUT THE APPETIZERS YOU CREATED USING BROCCOFLOWER,
UNSWEETENED CRANBERRY JUICE,
MADELEINES, AND SEA URCHIN.
WHAT HAVE YOU MADE FOR US, CHEF ADRIANNE?
TODAY, I MADE MADELEINES SOAKED IN CRANBERRY
TO ACCOMPANY THE SEA URCHIN,
A PURéE OF BROCCOFLOWER,
AND A TAD OF TRUFFLE OIL.
THIS IS A BEAUTIFUL, BEAUTIFUL DISH. CONGRATULATIONS.
(Amanda) I REALLY LIKE THE MADELEINE.
THE FACT THAT YOU SOAKED IT WITH ONE OF THE TART, BITTER ELEMENTS
BUT BE CAREFUL WHEN YOU'RE CLEANING SEA URCHIN
TO MAKE SURE YOU DON'T GET ANY QUILLS.
AND I FEEL LIKE THE TRUFFLE OIL KIND OF TAKES AWAY
(Amanda) I AGREE.
AND I THINK THE SPICE LEVEL IS A LITTLE HIGH.
THE HEAT IS STILL KIND OF GOING ON IN MY MOUTH.
NEXT UP, CHEF WAYNE.
I'VE PREPARED STUFFED URCHIN
WITH A BROCCOFLOWER AND A CRANBERRY CITRUS SAUCE.
CRANBERRY--IT'S HARD NOT TO THINK THANKSGIVING,
SO I WENT BACK TO THANKSGIVING MEMORIES,
HATS OFF TO YOU. THAT'S NOT A BAD IDEA.
I LOVE YOUR THOUGHT PROCESS. YOU SAW THE CRANBERRY
AND THEN WENT STRAIGHT TO STUFFING,
AND IT REALLY WORKS LIKE A CORNBREAD STUFFING.
CONCEPTUALLY, YOU'RE THE ONLY CHEF
THAT CHOSE TO PLATE THE URCHIN IN THE SHELL,
WHICH I THINK WAS REALLY GUTSY.
MY ONLY REAL COMPLAINT
IS I WISH I HAD A LITTLE BIT MORE SWEETNESS,
'CAUSE I'M GETTING SOME REALLY STRONG, BITTER FLAVOR
FROM THE CRANBERRY, AND THE PLATE'S KIND OF SLOPPY.
(Ted) CHEF WAYNE, THANK YOU.
CHEF LISH.
TODAY, I'VE PREPARED A WARM ROASTED BROCCOFLOWER SALAD
WITH A CROSTINI OF MADELEINE SEA URCHIN
AND A LITTLE MINT AND CILANTRO TO BRING IT ALL TOGETHER.
I LOVE THE VINAIGRETTE.
I LIKE SOMETHING WITH A HIGH ACID, SO I REALLY LIKE THAT.
AND IT GOES WELL WITH THE BROCCOFLOWER.
THANK YOU. THAT'S KIND OF WHAT I WAS GOING FOR.
TO ME, THOUGH, THE MADELEINE IS ENORMOUS,
AND YOU'VE GOT SEA URCHIN,
BUT THERE'S JUST NOT ENOUGH OF IT TO GET THE FLAVOR.
I FEEL LIKE THEY WERE ALMOST TWO SEPARATE DISHES.
AND ONE IS STELLAR,
AND THE OTHER ONE KIND OF NOT EVEN CLOSE.
(Ted) AND FINALLY, CHEF KAYNE.
I'VE PREPARED A BROCCOFLOWER SPICED PURéE
WITH CUMIN, CORIANDER TOAST
WITH A MARINATED CITRUS SEA URCHIN.
EVERYONE ELSE WAS USING THE VITA MIX
WHEN THEY WERE MAKING THEIR PURéES,
AND YOU GOT THE FOOD PROCESSOR.
AND I'M SEEING THAT THE BROCCOFLOWER PURéE
DIDN'T COME OUT LIKE A SILKY SMOOTH PURéE.
IT'S A LITTLE TOO GRITTY.
I HAVE TO DISAGREE ABOUT THE PURéE.
I THINK THE PURéE-- IF IT HAD BEEN SILKIER,
THERE WAS REALLY NO OTHER TEXTURE HERE BESIDES THE APPLE,
AND IT WOULDN'T HAVE FELT LIKE AS MUCH FOOD ON THE PLATE.
ONE THING I NOTICED RIGHT AWAY
IS THE SPICE OF THE APPLE OF THE URCHIN,
AND THE BROCCOFLOWER WORKS REALLY WELL TOGETHER.
AND YOU USED MORE SEA URCHIN THAT ANYBODY ELSE DID TODAY,
WHICH I WAS VERY HAPPY ABOUT.
BUT I GOT TO TELL YOU I'M A LITTLE DISAPPOINTED
WITH THE AMOUNT OF FLAVOR. IT'S A LITTLE FLAT.
THANK YOU, CHEFS.
(Adrianne) THAT WAS ROUGH.
I FEEL BAD NOW WATCHING THE SHOWS ON TV
AND GOING, "OH, WHY DID THAT GUY DO THAT?"
I MEAN, "OH, HE COULD HAVE DONE THIS."
IT'S ADRENALINE. IT'S PRESSURE. IT'S INTENSITY.
AND THEN YOU'RE DEALING WITH YOUR CREATIVITY AND THE CLOCK.
OKAY, SO FOUR SEA URCHIN APPETIZERS
THAT ACTUALLY SEEM TO HAVE WORKED.
I'M REALLY IMPRESSED.
ONE OF THE MOST IMPRESSIVE THINGS AS FAR AS CREATIVITY
WAS WHEN WAYNE PULLED OUT MAKING STUFFING WITH A MADELEINE.
I GOT TO HAND IT TO HIM. I WOULD HAVE NEVER THOUGHT OF THAT.
IT WAS REALLY GOOD, BUT I WANTED THAT ACIDITY,
I WAS INCREDIBLY IMPRESSED WITH ADRIANNE.
HER PRESENTATION WAS SPOT-ON.
AND AS FAR AS TYING FOUR CRAZY INGREDIENTS TOGETHER,
ADRIANNE REALLY, REALLY HIT IT.
HERE'S A CHEF WHO'S NEVER WORKED WITH A SEA URCHIN.
I THINK HER BIGGEST FAULT
WAS THE TRUFFLE OIL.
THE TRUFFLE OIL I FELT LIKE ALMOST RUINED THE DISH.
AND YOU GOT TO BE REALLY CAREFUL WITH SEA URCHIN,
KAYNE DID A REALLY WONDERFUL JOB,
BECAUSE HE SEEMED TO HAVE GOTTEN ALL OF THE URCHIN OUT,
SO WE HAD A LOT MORE ON OUR PLATES
BUT IT'S HARD,
BECAUSE HE INTENTIONALLY TOOK CRANBERRY JUICE
AND PUT IT INTO BROCCOFLOWER.
SO YOU'RE COMING OUT WITH SOMETHING GRAY.
FOR ME, I LOVED LISH'S BROCCOFLOWER.
HER VINAIGRETTE WAS DELICIOUS.
SHE WAS THE ONLY ONE THAT MADE THE BROCCOFLOWER SING.
I DON'T THINK ANYBODY EXCEPT FOR LISH
REALLY ELEVATED THE CRANBERRY.
BUT THEN THE OTHER TWO INGREDIENTS SHE FELL FLAT.
I'M CONFIDENT ABOUT WHAT I PUT OUT. I LOVE THE DISH,
BUT I'M A LITTLE NERVOUS, 'CAUSE THE COMPETITION'S PRETTY TOUGH.
I MEAN, HONESTLY, FROM THE WAY THAT THE JUDGES WERE SPEAKING,
IT COULD BE ANY OF US.
(Kayne) I THINK THE JUDGES LIKED MY DISH THE MOST.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF KAYNE, YOU'VE BEEN CHOPPED.
JUDGES.
KAYNE, UNFORTUNATELY,
WE REALLY DIDN'T FEEL THE CRANBERRY CAME THROUGH
IN YOUR DISH.
AND OVERALL, YOUR DISH JUST WASN'T SEASONED ENOUGH.
THESE ARE THE MAIN REASONS WHY WE HAD TO CHOP YOU TODAY.
BUT THIS REALLY WAS A MATTER OF TINY DETAILS AND NUANCES.
(Kayne) THANK YOU.
I MEAN, I FEEL LIKE I LET MY FAMILY DOWN,
BUT I'LL MOVE ON FROM THIS.
I'M A TALENTED CHEF, AND I'M A GREAT CHEF.
(Ted) CHEF ADRIANNE, CHEF WAYNE, CHEF LISH,
PLEASE OPEN YOUR BASKETS FOR THE ENTRéE ROUND.
MANDATORY INGREDIENTS FOR THE ENTRéE ROUND ARE...
I'M A PORK LOVER.
30 MINUTES ON THE CLOCK THIS TIME. CLOCK STARTS NOW.
I THINK ANY KIND OF SMOKED PORK
USUALLY HAS A PRETTY POSITIVE EFFECT ON A DISH.
AND WHEN I SEE THE HAM HOCK,
WHAT I IMMEDIATELY THINK OF IS HAM HOCK HASH,
SO I GO FOR THE POTATOES AND ADD PAPRIKA
TO GRAB MORE OF THAT SMOKY FLAVOR OUT OF THE HAM HOCK.
I THINK PEARL ONIONS DO HAVE A TENDENCY
TO BE A LITTLE BIT SWEETER THAN A REGULAR ONION.
MY GOAL IS TO THROW THEM IN THE HASH
AND REALLY GET A NICE HARD SEAR ON THEM.
PORK HOCK IS PART OF THE PORK LEG JUST ABOVE THE HOOF.
SO THERE'S NOT A LOT OF MEAT ON IT.
YOU MIGHT ACTUALLY WANT TO SHAVE SOME MEAT OFF OF THAT
AND USE THAT IN A SAUCE.
PORK HOCK-- THIS IS POOR MAN'S CUTS,
SO I'M GONNA TRY AND DO A SPIN
ON A RUSTIC PASTA CARBONARA.
I'M TREATING THIS PORK LIKE A BACON.
I THROW IT RIGHT IN THE PASTA POT.
I TAKE THE OTHER HALF THAT I HAD.
I THROW THE PORK HOCK IN THE PAN,
GET THE ORANGES GOING IN THERE.
I'M DEGLAZING IT WITH A LITTLE COGNAC,
TRYING TO GET A LITTLE BIT MORE FLAVOR OUT OF THE ORANGES.
I SEE HEAVY CREAM. I SEE MASCARPONE.
I WANT TO USE THAT IN A NICE HEARTY CREAM SAUCE.
THE OTHER CHEFS--THEY MIGHT THINK OF ME AS A THREAT.
I'M GOING FULL STEAM, SO THEY'RE GONNA HAVE TO STEP IT UP.
WHEN I SEE CHICKEN THIGHS, GREEN LIGHT. BINGO.
I WANT TO MAKE CHICKEN FRICASSEE.
MY MOM ALWAYS STARTS WITH THE PORK HOCK
AND WHAT THEY CALL SOFRITO,
WHICH IS A MEDLEY OF ONIONS AND PEPPERS, GARLIC,
AND A TOMATO BASE, AND THEN I THROW IN THE CHICKEN.
WHEN MY MOM MAKES HER FRICASSEE AT HOME,
IT SIMMERS CLOSE TO AN HOUR.
SO I'M THINKING LET'S TAKE A RISK HERE, CRANK UP THE HEAT
AND COVER IT,
AND LET'S HOPE THAT IT COOKS IN 20 MINUTES.
IN THIS ROUND, I'M DEFINITELY FULL THROTTLE.
IT'S ALL SYSTEMS GO HERE.
THERE ARE 20 MINUTES LEFT ON THE CLOCK, CHEFS.
I'M NOT A BORN-AND-BRED NEW YORKER.
I ACTUALLY GREW UP IN THE MIDWEST,
SO I'M PRETTY FAMILIAR WITH THESE CANNED ORANGES.
SO ONCE I GET THE CHICKEN THIGHS SEARING IN A PAN,
I DECIDE TO USE THE MANDARIN JUICE
TO START TO BRAISE AND GLAZE MY CHICKEN THIGHS.
I'M CHOOSING TO LEAVE THE BONE IN, BECAUSE I REALLY WANT
TO KEEP THE JUICINESS AND FLAVOR IN THE MEAT.
THERE IS A RISK THAT THE CHICKEN THIGHS WON'T COOK IN TIME,
BUT MY WIFE AND I MOVED HERE WITH FOUR BAGS
AND NO PLACE TO LIVE AND NO JOBS.
SO YOU COULD SAY THAT WE'RE KIND OF RISK TAKERS.
I DON'T SEE THE CHICKEN ANYWHERE NEAR THE STOVE
IN CHEF WAYNE'S STATION, WHICH WORRIES ME,
BECAUSE IT'S GONNA TAKE A WHILE TO COOK.
WHEN I HEAR CHICKEN IN 30 MINUTES, IT'S A FEAR.
(Wayne) I LOVE THIGHS. THEY HAVE THE MOST FLAVOR IN THE CHICKEN.
I'M MAKING A PAN-SEARED CHICKEN THIGH,
AND I WANT IT TO BE JUICY,
SO I THROW IT IN THE PAN SKIN SIDE DOWN
IN THE OVEN ALL THE WAY.
THE MOST IMPORTANT PART OF THIS DISH
IS MAKING SURE THAT CHICKEN IS COOKED.
YOU CAN'T SERVE RAW CHICKEN. YOU JUST CAN'T.
I TAKE IT OUT. I THROW IT IN ANOTHER PAN,
THROW IT BACK IN THE OVEN, PUT THAT PAN BACK ON THE STOVETOP,
DEGLAZE IT WITH A LITTLE COGNAC, THROW SOME CHICKEN STOCK IN,
A LITTLE BUTTER, KIND OF MAKING A QUICK JUS.
I TAKE OUT CANNED MANDARIN ORANGES TO SWEETEN THIS CHICKEN.
I FIND OLIVES WITH THEIR PITS IN THEM,
AND THAT'S TRADITIONALLY WHAT YOU WOULD PUT IN A FRICASSEE.
I WANT A SIDE DISH,
AND SWEET POTATOES, TO ME, GO PERFECTLY WITH CURRY.
SO I'M THROWING IN GOAT CHEESE, SWEET POTATOES,
CHICKEN STOCK, CURRY, AND A LITTLE BIT OF CINNAMON,
BLEND THEM TO THIS PERFECT VELVETY CONSISTENCY.
CHEFS, YOU HAVE TEN MINUTES TO FINISH.
ADRIANNE IS MAKING A SWEET POTATO PURéE
AND USING THE MANDARIN ORANGE IN THAT.
I THINK THAT WOULD BE A REALLY, REALLY NICE COMBINATION
(Seamus) I THINK IT'S RISKY. IT COULD BE TOO SWEET.
(Lish) I PULL MY CHICKEN THIGHS OUT OF THE OVEN,
AND I'M STICKING A THERMOMETER IN THIS BAD BOY,
JUST TO MAKE SURE, AND IT'S PERFECT.
SO I DECIDE TO DO A LITTLE MANDARIN AND CELERY SALAD
WITH SHERRY VINEGAR IN A LITTLE SLAW FOR ON TOP
AND REALLY ADD THE TEXTURE TO THE DISH.
IN ROUND ONE, THE JUDGES SAID THAT THE MADELEINE AND THE SALAD
WERE KIND OF TWO SEPARATE THINGS,
SO I REALLY WANTED TO PUT TOGETHER
A COMPLETELY COMPOSED DISH,
BECAUSE I DON'T WANT TO BE THE NEXT PERSON CHOPPED.
FIVE MINUTES LEFT ON THE CLOCK, CHEFS.
(Adrianne) I HATE PEELING PEARL ONIONS,
THE MOST TEDIOUS JOB EVER.
I MAKE MY SOUS-CHEF DO THIS AT WORK, AND NOW I'M DOING IT.
THE SKIN OF THE ONION JUST GETS CAUGHT IN YOUR FINGER,
AND THEN WHEN YOU TRY TO TAKE IT OFF,
IT GETS CAUGHT ON YOUR OTHER FINGER.
AND I'M JUST SEEING THE TIME TICK AWAY.
(Wayne) I ACTUALLY LOVE PEARL ONIONS.
I JUST THROW A LITTLE OLIVE OIL, THROW 'EM IN THE OVEN,
TRY TO ROAST THE SKIN OFF.
I NEED A LITTLE BIT MORE SUBSTANCE IN THIS.
I WANT IT TO BE HEARTY. I SEE A CAN OF CANNELLINI BEANS.
I'M THINKING I'M GONNA JUST POP THESE OPEN,
THROW THEM IN THE DISH. THE WHOLE THOUGHT PROCESS FOR ME
IS TAKE SOMETHING THAT SOMEONE WOULD KNOW AND PUT A SPIN ON IT.
I WANT TO WIN TODAY FOR MY ROOTS, WHERE I CAME UP FROM,
PUTTING MYSELF AND LONG ISLAND ON THE MAP.
(Ted) CHEFS, IT'S ONE MINUTE LEFT.
IN A LATIN FAMILY,
WE ALWAYS MATCH UP OUR ENTRéES WITH A SMALL SALAD ON THE SIDE,
SO I IMMEDIATELY THINK MANDARIN ORANGES,
ONIONS, OLIVE OIL, AND LIME VINAIGRETTE.
TOSS THE ARUGULA. MAKE A SMALL SALAD.
IT'S ALL NERVOUS ENERGY RIGHT NOW.
THE CLOCK'S TICKING. HOLY COW.
TIME'S GOING SO FAST. I'M DRIPPING SWEAT.
(Ted) TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Lish) I'M NOT READY TO GO HOME. I WANT TO WIN PRETTY BAD.
(Wayne) I GOT BUTTERFLIES IN MY STOMACH. IT'S A LOT OF TENSION.
I FEEL LIKE A POT OF BOILING WATER, AND THE LID'S GOING...
NERVOUS.
THE MAIN COURSE IS THE MAIN THING
ON THE JUDGES AGENDA RIGHT NOW.
LET'S GET THESE DISHES SERVED.
♪♪
THE SECOND ROUND BROUGHT A WHOLE NEW BASKET OF INGREDIENTS
TO CONFUSE OR DELIGHT YOU--
CANNED MANDARIN ORANGES, RED PEARL ONIONS,
CHICKEN THIGHS,
AND PORK HOCKS.
I'VE PREPARED A LITTLE PAN-SEARED CHICKEN THIGH
OVER A MANDARIN AND RED PEARL ONION CARBONARA.
(Marc) VERY HEARTY. THE CHICKEN IS SEARED PROPERLY.
(Seamus) THE HOCK DEFINITELY CAME OUT.
THE FACT THAT YOU USED THE HOCK IN THE PASTA WATER,
(Amanda) THE ONION--
I WAS LOOKING FOR IT TO BE SWEET IN HERE,
AND IT WAS KIND OF ABRASIVE.
IT HAD THAT ASTRINGENT EDGE.
IT'S GOOD, BUT I GOT TO TELL YOU.
YOU'RE LACKING IN CREATIVITY ON THIS PLATE.
OKAY.
RIGHT.
BUT YOU'RE GOING FOR $10,000 HERE.
WE WANT YOU TO STRETCH YOURSELF,
YEAH.
I JUST WENT WITH MY GUT ON IT.
CHEF WAYNE, THANK YOU. CHEF LISH.
I DID A POTATO AND HAM HOCK HASH
TOPPED WITH MANDARIN-GLAZED CHICKEN THIGH
AND A LITTLE MANDARIN AND CELERY SLAW ON TOP FOR SOME CRUNCH.
THIS HASH IS FANTASTIC.
I LOVE THE WAY THE ONIONS ARE CARAMELIZED IN HERE.
I THINK YOU DID A REALLY NICE JOB HERE.
I LIKE THAT NOT ONLY DID YOU USE THE JUICE,
BUT THEN YOU USED THE SEGMENTS FOR YOUR SLAW.
AND I ALSO LOVE THE SEASONING ON THE CHICKEN
AND FOR DOING IT ON THE BONE, WHICH IS A HARD THING TO DO.
BUT MINE-- WHEN YOU GET TO THE BONE,
IT IS DEFINITELY PINK.
IT CAN BE A LITTLE SCARY.
MY APOLOGIES.
YEAH, I AGREE WITH AMANDA. THIS NEEDED A LITTLE MORE TIME.
AND ALSO, I'M JUST NOT TASTING THE PORK HOCK AT ALL.
AND OUR FINAL ENTRéE, CHEF ADRIANNE.
TODAY I MADE FOR YOU A CARIBBEAN CHICKEN FRICASSEE
WITH A CURRY GOAT CHEESE SWEET POTATO.
I'M ORIGINALLY FROM CUBAN DESCENT,
AND I WANTED TO INVITE YOU TO MY CULTURE.
(Marc) I LOVE THIS. THE PURéE YOU MADE WAS FANTASTIC.
I LIKE THESE EXTRA OLIVES AND TOMATOES COOKED LIKE THIS.
NOTHING WRONG WITH THAT.
YEAH, I LOVE THE OLIVES AND THE TOMATOES TOGETHER.
I LOVE THIS IDEA OF THE TRIP AROUND THE CARIBBEAN.
I TOTALLY GET IT,
BUT I FEEL A LITTLE DISCONNECTED WITH THE SALAD.
I UNDERSTAND. BUT IN CARIBBEAN CULTURE,
WE ALWAYS HAVE A SMALL SALAD ON THE SIDE, ALWAYS.
YOUR PRESENTATION REALLY REPRESENTED YOU,
CLEARLY, THE BIG, BOLD,
FIERY COLORS AND FLAVORS.
BUT I HAVE TO JUST SAY THAT THE INTERIOR OF THE THIGH
IS NOT COOKED ENOUGH.
AND I'VE GOT THE SAME THING
WHERE IT'S UNDERCOOKED IN THE MIDDLE.
OKAY.
WE'VE REACHED A FAMILIAR CROSSROADS.
THANK YOU, CHEFS.
(Wayne) YEAH.
THEY CALL IT PLAYING IT SAFE, BUT WHEN WAS THE LAST TIME
YOU HAD PASTA WITH CHICKEN AND MANDARIN ORANGES
RIGHT.
YEAH. WELL, I HAD UNDERCOOKED CHICKEN, TOO.
SO $10,000 WOULD BE NICE.
$10,000 ON THE LINE, IT'S A LOT.
ALL RIGHT, JUDGES,
SO DO YOU THINK OUR COMPETITORS LEARNED ANYTHING
FROM THE FIRST ROUND
AND PUT THAT INTO PRACTICE IN THE ENTRéE ROUND?
I WAS A LITTLE DISAPPOINTED IN WAYNE,
'CAUSE HE DID NOT REACH VERY FAR IN CREATIVITY.
BUT HE DID A GOOD JOB FOR A CARBONARA.
I COMMEND HIM FOR THAT, AND HIS CHICKEN WAS DELICIOUS.
IT WAS PERFECTLY COOKED.
SKIN WAS CRISPY, REALLY WELL-SEASONED.
BUT THE PASTA HAD ORANGES IN IT. THAT'S JUST NOT GONNA WORK.
SOMETIMES I FEEL LIKE WE SEND MIXED MESSAGES.
HOW DO YOU BALANCE THE IDEA OF ASKING THE CHEFS TO INNOVATE,
BUT AT THE SAME TIME BEING TRUE TO THEMSELVES?
IT'S A REAL FINE LINE BETWEEN DOING SOMETHING
THAT REPRESENTS WHO YOU ARE BUT ALSO SHOWING WHO YOU CAN BE.
I TELL YOU.
FOOD STYLIST LISH, BEAUTIFUL PLATE.
AND WORKING THAT MANDARIN ORANGE INTO THE LIQUID
TO BRAISE THE CHICKEN THIGH IN, REALLY NICE JOB.
AND THEN SHE RECONNECTED THE MANDARIN ORANGES
BACK WITH THE CELERY SALAD, FRESHENING UP THE WHOLE DISH.
YEAH, AND SHE TREATED THE ONIONS BETTER THAN ANYONE ELSE DID.
THEY REALLY STOOD OUT IN HER DISH.
BUT FOR ME, THE PORK HOCK JUST-- IT WASN'T THERE.
AND MY CHICKEN WAS A LITTLE MEDIUM-RARE CLOSE TO THE BONE.
AND IF YOU'RE TALKING ABOUT UNDERCOOKED CHICKEN,
I HAD A VERY UNDERCOOKED CHICKEN FROM CHEF ADRIANNE.
MINE WAS UNDERCOOKED, TOO.
MINE WAS--AT THE BONE, MINE WAS RAW.
BUT MAKING A SWEET POTATO PURéE, PUTTING CINNAMON IN IT
AND JUICE FROM THE MANDARIN ORANGE--I ENJOYED THAT.
THE SORT OF HEAVY FRICASSEE, I THOUGHT, WAS DELICIOUS.
AND THEN SORT OF A LIGHTER NOTE ON THE PLATE WAS THE SALAD.
I DID ENJOY THAT.
I THOUGHT ADRIANNE DID A WONDERFUL JOB
MAKING THAT BASKET SORT OF SING.
IT WAS GOOD, GRANTED HER CHICKEN WAS A LITTLE UNDERDONE.
I WASN'T TOO HAPPY ABOUT THE RAW CHICKEN.
PERSONALLY, I DON'T THINK I PLAYED IT SAFE.
FROM THE JUDGES' PERSPECTIVE,
I WOULD HAVE TO CHIP SOMEONE WHO MAY HAVE UNDERCOOKED CHICKEN.
YEAH, MY CHICKEN WAS A LITTLE BIT UNDERCOOKED,
BUT HEY, I TOOK THE RISK, AND I THINK THE FLAVORS
SHOULD OUTWEIGH THE ERRORS ON IT.
(Ted) IF YOUR DISH IS THE DISH UNDER HERE,
YOU WILL NOT BE CONTINUING ON TO THE FINAL ROUND.
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF WAYNE, YOU'VE BEEN CHOPPED.
CHEF WAYNE, WE REALLY ENJOYED HAVING YOU HERE TODAY.
WE LOVED YOUR ENERGY AND WATCHING YOU COOK
AND THE PASSION THAT YOU PUT INTO IT.
AS FAR AS CREATIVITY AND PRESENTATION GO,
WE REALLY FELT THAT IT DIDN'T MEET THE STANDARDS
THAT WE'RE LOOKING FOR.
SO UNFORTUNATELY, WE HAD TO CHOP YOU.
WELL, GOOD LUCK, GUYS.
GOOD LUCK. KNOCK 'EM DEAD.
WHEN IT CAME DOWN TO IT, I GOT EVERYTHING ON THE PLATE.
I FEEL LIKE I PUT OUT A GOOD DISH.
IF THAT'S HOW I'M GONNA GO OUT, I'LL WALK OUT WITH MY HEAD HIGH.
CHEF ADRIANNE, CHEF LISH,
YOU'VE MADE IT ALL THE WAY TO THE FINAL ROUND, DESSERT.
PLEASE OPEN YOUR BASKETS.
WHAT DO WE HAVE?
30 MINUTES ON THE CLOCK. TIME STARTS NOW.
AT 16 YEARS OLD
IS WHEN I DECIDED I WANTED TO BE A PROFESSIONAL CHEF,
SO I STARTED COMPETING, AND I WAS IN THE TOP TEN
OF THE NATIONAL GINGERBREAD COMPETITION.
I HAD TO MAKE, LIKE, A GAJILLION
GINGERBREAD RECIPES.
I'M GONNA MAKE AN INDIAN-INSPIRED
GINGERBREAD TRIFLE
WITH A GOAT CHEESE AND GARAM MASALA CUSTARD.
I THINK WHEN YOU'RE FIGHTING FOR A CAUSE, YOU'RE EXTRA MOTIVATED,
BECAUSE YOU'RE FIGHTING FOR SOMETHING BIGGER THAN YOU.
I'M A PRETTY DRIVEN PERSON,
AND I'VE SET MY MIND TO WINNING "CHOPPED,"
SO I'M GONNA GIVE IT MY ALL.
WHEN YOU SEE GINGERBREAD DOUGH, YOU THINK COOKIES,
SO THAT'S YOUR INITIAL REACTION.
SO TO TRY TO THINK OF IT IN A DIFFERENT WAY
IS QUITE A CHALLENGE.
I'M GONNA MAKE A GOAT CHEESE AND RICOTTA KIND OF CHEESECAKE
ON TOP OF THE GINGERBREAD CRUST.
(Amanda) THIS IS A STRANGE SENSATION FOR ME.
I REALLY WANT TO BE COOKING THIS BASKET RIGHT NOW.
(Seamus) YEAH, THESE ARE FUN INGREDIENTS.
THE GARAM MASALA AND THE GOAT CHEESE, I THINK,
ARE GONNA BE THE TRICKY PART HERE.
(Adrianne) GARAM MASALA-- DEEP EARTHY SPICE.
HOW DO I COMBINE THIS INTO A DESSERT?
PASTY CREAM.
I GRAB SOME MILK. I GRAB SOME HEAVY CREAM,
SOME EGGS, SOME VANILLA EXTRACT,
THEN ADDED THE GARAM MASALA.
I'M THINKING GREAT, DELICIOUS, SMOOTH.
IT GOES IN THE BLAST CHILLER.
WOW. CLOCK IS TICKING. I AM SCARED OUT OF MY MIND.
(Marc) LISH JUST TASTED THE STRAWBERRY SYRUP.
OH, LOVELY.
THE STRAWBERRY SYRUP TASTES LIKE COUGH MEDICINE.
I'M JUST GONNA GO AHEAD AND MAKE A STRAWBERRY SAUCE.
AND I AM A BIG FAN OF USING BLACK PEPPER,
BECAUSE I REALLY FEEL LIKE THE SPICINESS
WORKS WELL WITH THE SWEETNESS.
USING THE RICOTTA WILL KIND OF MELLOW OUT THE TANGINESS
OF THE GOAT CHEESE TO CARRY THE CHEESECAKE FILLING.
OBVIOUSLY, THE GARAM MASALA
IS SENDING ME IN THE DIRECTION OF INDIAN.
I GRAB A BUNCH OF ORANGES,
BASIL, MINT, CILANTRO,
AND THROW IT IN WITH THE FILLING.
TEN MINUTES LEFT ON THE CLOCK, CHEFS.
WHEN YOU LOOK AT THEM, THEY'RE REALLY UNDER CONTROL.
THEY KNOW WHAT THEY'RE DOING,
VERY CONFIDENT AND COMPETENT IN THE KITCHEN.
I'M ALL RIGHT. HOW ABOUT YOU?
(Amanda) THE STAKES ARE REALLY HIGH, AND THIS IS IT.
I THINK THEY BOTH REALLY WANT IT NOW.
I HAVE TWO THINGS GOING ON AT ONCE.
I'M WORKING ON A CARAMEL FOR MY CARAMEL STICKS.
I'M WORKING ON A CARAMEL BASE TO SAUTé MY GREEN APPLES,
RASPBERRIES DEGLAZED WITH SOME RUM,
ADD THE STRAWBERRY SYRUP.
I'M BRINGING TO THE TABLE EVERY PASTRY TECHNIQUE THAT I KNOW,
AND I HOPE THE JUDGES SEE THAT.
FIVE MINUTES LEFT, CHEFS.
(Lish) I WANT TO HAVE MORE TEXTURE ON THE DISH,
SO I START TO DO KIND OF A CRUMBLE,
AND JUST PULL THE GINGERBREAD DOUGH APART
AND BAKE IT IN CHUNKS.
WORKING AS A FOOD STYLIST, I'VE LEARNED TO THINK ON MY FEET
AND MAKE IT WORK.
I THINK THAT JUST ADDS TO MY BAG OF TRICKS.
(Marc) I THINK ADRIANNE'S COOKIES
MIGHT BE A LITTLE OVERDONE.
(Seamus) I NOTICED THE SAME THING.
CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
(Adrianne) I SEE
THAT THE COOKIES ARE A LITTLE BIT DARK.
NOW I'M WORRIED. I CAN'T GO BACK AND MAKE MORE. THERE'S NO TIME.
KIND OF NERVOUS NOW, I'M KIND OF HUSTLING.
MY HEARTBEAT GOING FAST.
DO I WANT TO SERVE THE PASTRY CREAM ON THE SIDE?
DO I WANT TO SERVE THE SAUTéED FRUIT ON THE SIDE?
ALL THIS IS IN MY MIND, AND I HAVE TO MAKE A DECISION.
SO I PUT COOKIE, PASTRY CREAM, FRUIT COMPOTE, COOKIE,
AND I REPEAT THAT LAYER FOR THE SECOND ROUND.
AND THEN I TOP IT WITH CRUMBLED GOAT CHEESE AND SUGAR,
AND I TRY TO TORCH THE TOP.
SHE CARAMELIZED SUGAR ON TOP OF THE GOAT CHEESE,
VERY INTERESTING.
AND YOU GOT ONE MINUTE LEFT, CHEFS.
OKAY, HIGH ENERGY. HERE WE GO. GIDDYAP.
I MADE QUENELLES OUT OF THE FILLING
JUST TO GIVE IT MORE FINESSE ON THE PLATE.
I'M PROUD OF MYSELF FOR AS FAR AS I'VE COME,
BUT I CAN BE EVEN MORE PROUD
IF I WIN $10,000.
(Ted) 30 SECONDS.
I'M JUST TRYING NOT TO GET CHOPPED,
THINKING TAKE IT HOME, FINISH IT.
TAKE THAT CHECK TO ST. JUDE.
(Ted) SIX, FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP.
I GLANCE OVER AT ADRIANNE, AND I'M LIKE WOW,
THAT GIRL ACTUALLY PUT TOGETHER A PERFECTLY COMPOSED,
BEAUTIFUL DISH.
THANKS.
MY SISTER'S MESSAGE TO ME WAS MAKE IT COUNT,
AND THAT'S WHAT I DID.
WHOSE DESSERT WAS BETTER? ONLY OUR JUDGES CAN SAY.
♪♪
YOU HAD 30 MINUTES TO TAKE GINGERBREAD COOKIE DOUGH,
GOAT CHEESE, GARAM MASALA,
STRAWBERRY SYRUP,
AND TURN THEM INTO A DESSERT.
THIS IS A GOAT CHEESE AND GARAM MASALA CHEESECAKE
WITH A GINGERBREAD CRUST
AND A BLACK PEPPER AND STRAWBERRY SAUCE.
I DO LIKE THE COMBINATION
OF YOUR STRAWBERRY REDUCTION BALSAMIC,
ESPECIALLY WITH THE ORANGE RIND.
I THINK YOU DID A GOOD JOB IN CONNECTING THE BLACK PEPPER
WITH THE SPICE MIX, AND THE GOAT CHEESE WAS COOLING.
BUT DID YOU SWEETEN THE CHEESECAKE MIXTURE AT ALL?
NO.
I'M NOT REALLY BIG INTO SWEET DESSERTS.
WELL, I LIKE SWEET DESSERTS.
I DIDN'T WANT TO ADD A LOT OF SWEET,
ESPECIALLY WITH THE STRAWBERRY SYRUP.
SURPRISINGLY, THE STRAWBERRY IS NOT AS SWEET
AS I WOULD HAVE THOUGHT.
TO ME, THIS IS ALMOST LIKE A CHEESE COURSE, IN A WAY.
I AGREE WITH AMANDA.
IT NEEDS SUGAR IF IT'S GONNA BE A DESSERT.
I ACTUALLY LIKE THE SAVORY DESSERT.
I'M NOT A BIG SWEETS PERSON AT ALL.
BUT GARAM MASALA I'M NOT REALLY GETTING THAT MUCH.
AND I WOULD HAVE LIKED TO HAVE SEEN A LITTLE BIT MORE
OF AN INNOVATIVE USE OF THE GINGERBREAD DOUGH.
CHEF LISH, THANK YOU. CHEF ADRIANNE.
WELL, TODAY, WHAT I'VE MADE,
AN INDIAN-INSPIRED GINGERBREAD TRIFLE
AND A SAUTé OF GREEN APPLE AND RASPBERRY
WITH THE STRAWBERRY SYRUP.
I LOVE THAT THERE IS THE SOFTNESS
FROM THE PASTRY CREAM, THE CRUNCHINESS FROM THE APPLE,
THE CAKEY-NESS FROM THE GINGER, AND THIS CANDY-LIKE SUGAR.
BUT SOME OF THESE COOKIES
ARE A LITTLE BIT OVERDONE.
BUT ONCE THE COOKIE HAS BEEN SOAKED WITH THE PUDDING,
IT'S GOOD. I KIND OF LIKE IT.
BUT THE ONE THING ABOUT THAT COOKIE BEING BURNT
AND THEN THE CHOICE TO ALSO BRûLéE
GAVE ME SORT OF LIKE A DOUBLE LAYER OF BURN.
I'M ALMOST, LIKE, TASTING THE BUTANE FROM THE TORCH.
I LOST MY YOUNGER SISTER TO CANCER,
AND SHE TAUGHT ME YOU GOT TO MAKE IT COUNT.
I TOOK SOME RISKS,
AND WHAT WAS GOING THROUGH MY MIND WAS MY SISTER.
THANK YOU.
CHEF LISH, I'D LIKE TO ASK WHY YOU THINK YOU WON.
I REALLY DID PUT ALL OF MY HEART AND SOUL INTO IT,
AND THERE WAS PROPER COOKING TECHNIQUES AND GOOD SEASONING
ON EVERY PLATE THAT I PUT OUT.
THANK YOU, CHEFS.
OY VEY.
NO, I THINK YOU GOT IT.
THEY PICKED APART MY PLATE.
THAT'S THEIR JOB. (laughs)
OH, SO DID YOU.
SO CHEF ADRIANNE, CHEF LISH,
TWO VERY DIFFERENT CHEFS.
YEAH. YOU KNOW, I WAS SHOCKED
WHEN I TASTED THE CHEESECAKE MIXTURE.
IT WAS NOT SWEET AT ALL.
THAT CHEESECAKE WAS REALLY A CHEESE COURSE.
BUT I THINK ADRIANNE,
EVEN THOUGH SHE OVERCOOKED THE COOKIE A LITTLE BIT--
THE TRIFLE WAS A NICE SPOONFUL OF FLAVOR.
BUT WHEN IT CAME TO THE ENTRéE, HANDS DOWN.
LISH'S DISH WAS THE STRONGEST ONE.
YEAH. LISH REALLY HIT IT
WITH THE MANDARINS AND THAT CHICKEN,
AND THAT CELERY ON TOP WAS REALLY FANTASTIC.
ALSO, LISH'S HAM HOCK AND THE ONIONS
WERE PERFECTLY SEASONED.
ADRIANNE'S ENTRéE-- THE MANDARIN, TO ME--
SHE DIDN'T TRANSFORM IT.
IT WAS JUST KIND OF TOSSED INTO A SALAD.
ALTHOUGH SHE REALLY SHOWED US THESE MAXIMUM FLAVORS
THAT SHE TALKS ABOUT.
THE PURéE WAS MAXIMUM FLAVOR, GOAT CHEESE AND SWEET POTATO
WITH OLIVES AND RED WINE AND TOMATO.
BUT IF SOMEBODY SERVES ME RAW CHICKEN,
THAT'S JUST A MAJOR FAUX PAS.
BUT THEY BOTH SERVED CHICKEN THAT WAS UNDERDONE.
FROM LISH.
BUT LISH'S APPETIZER--SHE DID TWO OF THE INGREDIENTS WELL,
AND THEN SHE STUCK THE SEA URCHIN
YES.
ADRIANNE DID HAVE THE TRUFFLE OIL PROBLEM,
BUT SHE REALLY GOT THAT DISH TO WORK WITH FOUR COMPONENTS
THAT WE WERE ALL BLOWN AWAY
THAT THEY COULD EVEN GO ON A PLATE TOGETHER.
YEAH. SHE REALLY DID A GREAT JOB.
OKAY. LET'S BRING 'EM IN.
(Adrianne) I'M WINNING TODAY FOR MY SISTER,
FOR THE KIDS OF ST. JUDE.
I'VE ENVISIONED HANDING THAT CHECK TO THEM,
AND IF THAT DOESN'T HAPPEN,
IT'S GONNA BE VERY, VERY DISAPPOINTING.
(Lish) I'M PRETTY DARN NERVOUS RIGHT NOW.
I HOPE THAT AMERICA CAN SEE THAT THERE ARE GREAT COOKS
IN OTHER PROFESSIONS OTHER THAN JUST RESTAURANTS.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF ADRIANNE, YOU'VE BEEN CHOPPED.
JUDGES.
ADRIANNE, THIS WAS A VERY, VERY HARD DECISION FOR US TO MAKE.
UNFORTUNATELY, IT JUST CAME DOWN
TO TOO MANY ERRORS FOR US TO LOOK PAST.
SO FOR THAT REASON, YOU'VE BEEN CHOPPED.
THANK YOU.
YOU DID AWESOME.
THANK YOU, CHEF.
MY SISTER IS WITH ME RIGHT NOW, I THINK.
THROUGHOUT THIS WHOLE COMPETITION
WAS, LIKE, RIGHT HERE AND RIGHT HERE.
I THINK SHE'D BE VERY, VERY PROUD.
AND THAT MEANS, CHEF LISH STEILING,
THAT YOU ARE THE "CHOPPED" CHAMPION,
AND I HAVE TO ASK YOU TO TAKE $10,000 OFF OUR HANDS.
CONGRATULATIONS.
GOOD JOB.
THANK YOU.
MY WIFE--SHE SAID WHEN YOU STOP BEING AFRAID
OF WHAT'S GONNA BE A CHALLENGE TO YOU,
THEN YOU STOP CHALLENGING YOURSELF.
SO THIS IS DEFINITELY FOR HER.
I CAN'T BELIEVE I JUST WON.
IT'S SO AMAZING.
I JUST WENT OUT THERE AND COOKED FROM MY HEART AND FROM MY SOUL,
AND IT REALLY PAID OFF.