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(Ted) FOUR CHEFS, THREE COURSES,
ONLY ONE CHANCE TO WIN.
(man) THIS IS CRAZY.
THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL
WHAT?
BEFORE TIME RUNS OUT.
(Ted) TIME'S UP.
OUR DISTINGUISHED PANEL OF CHEFS
THAT'S NOT GOOD ENOUGH.
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.
(Ted) DIM THE LIGHTS,
SHARPEN THE CLEAVERS, AND GET DRESSED TO KILL.
FOUR BRAVE CHEFS ARE ABOUT TO EMBARK
ON A FRIGHTENINGLY INTENSE HALLOWEEN COMPETITION.
LET'S MEET 'EM.
FIRST UP, CHEF MICHELLE GARCIA.
(Michelle) I AM THE CO-OWNER OF THE BLEEDING HEART BAKERY
IN CHICAGO, ILLINOIS.
OUR WHOLE POINT IS TO TAKE CLASSIC AMERICAN PASTRY
AND DO SOMETHING FUNKY TO IT USING SUSTAINABLE INGREDIENTS.
I ALWAYS TELL PEOPLE THAT I FELT LIKE FOOD
SAVED MY LIFE.
I ENDED UP IN REHAB WHEN I WAS 13 YEARS OLD,
AND THAT'S WHERE I STARTED TO LEARN HOW TO COOK.
EVENTUALLY, I WENT TO THE FRENCH PASTRY SCHOOL,
BUT I'M DEFINITELY MORE THAN A PASTRY CHEF,
AND I'M OUT TO PROVE IT TO PEOPLE.
(Ted) THEN THERE'S CHEF MICHAEL DiIANNO.
(Michael) I'M CHEF AND OWNER OF AVENUE BISTRO
IN VERONA, NEW JERSEY.
WE'RE A PUB/TAVERN
WITH A LITTLE BIT OF EVERYTHING.
COOKING WAS DEFINITELY AN ACCIDENT.
I WAS ALL SET TO BE A MUSICIAN IN THE ROCK WORLD.
AFTER BAND PRACTICE ONE NIGHT,
I VOLUNTEERED AND HELPED OUT AT A LOCAL DINER.
(bell dinging)
5 CHILDREN LATER AND 55 YEARS OLD,
I'VE HAD FOUR RESTAURANTS.
HONESTLY, I COULD WIN THIS BASED ON THE FACT
THAT I'VE JUST BEEN AROUND FOOD
FOR SO LONG.
(Ted) NEXT, CHEF CRIS SPEZIAL.
(Cris) I AM THE CHEF/OWNER OF NYACK GOURMET
HERE IN NEW YORK.
WE SPECIALIZE IN CATERING FABULOUS COCKTAIL PARTIES.
WHEN I'M NOT CATERING A PARTY,
I LOVE COLLECTING CANDY DISPENSERS.
THEY'RE FUN AND COLORFUL,
AND I ALSO LOVE COLLECTING FEATHERS.
MY FATHER DIED SIX YEARS AGO,
BUT AS BIZARRE AS IT MAY SOUND,
HE'S STILL TALKING TO ME BY LEAVING ME FEATHERS.
HE WOULD LOVE THIS.
THE BIGGEST LESSON I DID LEARN FROM MY FATHER
IS TO BE PROUD OF WHAT YOU DO.
SO I'M DOING THIS COMPETITION
BECAUSE I REALLY FEEL LIKE I'M THE BEST AT WHAT I DO.
(Ted) AND FINALLY, CHEF RODNEY HENRY.
(Rodney) I'M A PIE MAN, AND I OWN DANGEROUSLY DELICIOUS PIES
IN BALTIMORE AND WASHINGTON, D.C.
I MAKE A LOT OF SAVORY PIES.
WE DO AN AWESOME PORK BARBECUE PIE,
LAMB SHANK PIES, KIDNEY PIES.
PEOPLE LOSE THEIR MINDS WHEN THEY SEE THAT.
PIE IS, LIKE, THE PERFECT FOOD, MAN.
YOU CAN GET EVERYTHING YOU WANT, YOUR WHOLE MEAL,
IN A SLICE. THIS IS DYNAMITE.
IF I WIN THE 10,000 BUCKS, I'M BUILDING A PIE-MOBILE,
WHICH IS BASICALLY A TRAVELING PIE SHOW
WHERE I COULD BE LIKE, "I'VE GOT FRESH PIE!
CHECK IT OUT!" YOU KNOW? "COME ON DOWN."
I'M THE PIE MAN. THAT'S ALL I AM, BROTHER,
ROCK 'N' ROLL PIE MAN.
DANGEROUSLY DELICIOUS PIES. (strums chord)
YEAH.
YOU LUCKED OUT, CHEFS. IT'S HALLOWEEN.
THERE ARE THREE ROUNDS...
EACH COURSE HAS 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.
OUR JUDGES WILL CRITIQUE YOUR DISHES ON...
AND ALSO CREATIVITY.
IF YOUR DISH DOESN'T CUT IT,
YOU WILL BE CHOPPED.
IF YOU DARE,
PLEASE OPEN THE BASKETS FOR THE APPETIZER ROUND.
AND WE HAVE...
OH, MY GOD, WHAT DID I GET MYSELF INTO?
YOU GOTTA BE KIDDING ME.
YOU'LL HAVE EXACTLY 20 MINUTES ON THE CLOCK.
TIME STARTS NOW.
HALLOWEEN IS MY FAVORITE HOLIDAY.
WE OPENED THE BAKERY ON HALLOWEEN.
BEHIND.
THERE'S NO, LIKE, WRONG WAY TO DO HALLOWEEN.
PRE-COOKED CHICKEN FEET--
I'VE EATEN THEM BEFORE. I INSTANTLY KNOW
THAT I'M GONNA MAKE FRIED CHICKEN FEET
WITH A MIXTURE OF FLOUR AND SPICES.
I HAVEN'T PROFESSIONALLY COOKED SAVORY FOOD
FOR CLOSE TO EIGHT YEARS,
BUT I'M COMFORTABLE WITH THESE INGREDIENTS.
I DON'T THINK THERE'S ANYTHING CREEPIER THAN CHICKEN FEET.
IN LOUISIANA, THEY TAKE CHICKEN FEET,
AND THEY MAKE A JUJU OUT OF IT. IT'S SUPPOSED TO BE GOOD LUCK.
I'D RATHER USE IT AS A JUJU THAN AS AN APPETIZER.
BUT YOU KNOW WHAT? I'M THINKING OF MAKING
A HOT ROD'S DEEP-FRIED CHICKEN NIGHTMARE.
I TOOK THE SPICES AND PUT IT IN THE FLOUR
JUST BECAUSE THAT'S WHAT'S GONNA BE COATING MY CHICKEN.
AND THEN I PUT MY CHICKEN FEET INTO THE MIXTURE.
YOU GOTTA TAKE CHANCES. JUST GO FOR IT, YOU KNOW?
(Cris) BEING A VEGETARIAN,
THE LAST THING I WOULD EVER EAT IS CHICKEN FEET.
I'M NOT REALLY SURE HOW COOKED THEY ARE,
SO I ACTUALLY PUT THEM INTO A BLANCHED WATER.
I'M GOING TO TREAT IT LIKE A BUFFALO WING.
ALL RIGHT.
I GRAB SOME PAPRIKA, CHILI POWDER.
I'M GRABBING THINGS THAT ARE GONNA MAKE A GREAT SAUCE
FOR THE WINGS.
I BROUGHT A FEATHER WITH ME TODAY, SO MY FATHER'S WITH ME.
IT'S NICE TO HAVE THAT SUPPORT.
(Michael) IF I LOSE,
IT WILL AFFECT MY REPUTATION,
SO I'M A LITTLE AFRAID AT THIS POINT.
SO I'M REMINDING MYSELF
THAT I HAVE WHAT IT TAKES TO DO SOMETHING LIKE THIS.
WHEN I SEE POBLANO PEPPERS,
I THINK OF A WARM, WILTED SALSA.
THEN I START CHOPPING THE RADISHES,
I GET SOME RED ONION TO MAKE IT JUST A GOOD SALSA.
IF I'M HAVING A PROBLEM WITH THE CHICKEN FEET
AND THE FRUIT CANDY, AT LEAST I KNOW
THAT THE SALSA'S GONNA SHINE THROUGH.
AND OUR JUDGES ARE--
ACCLAIMED CHEF AND COOKBOOK AUTHOR...
ALEX GUARNASCHELLI, WHO RULES THE KITCHEN
OF ONE OF NEW YORK CITY'S FINEST RESTAURANTS,
AND THE EVER-INNOVATIVE AND ALWAYS ROCKIN'
CHEF CHRIS SANTOS.
(Ted) JUDGES, TRICK-OR-TREAT, CHICKEN FEET.
I WANT TO SEE THOSE FEET REALLY PROMINENTLY PLACED.
THERE'S NOTHING REALLY SCARY ABOUT IT
AND TALONS.
REALLY IMPORTANT THAT WE DON'T EAT TOENAILS.
(Michelle) MY MAIN GOAL AT THIS POINT
IS TO MAKE BARBECUE SAUCE.
THE POBLANO I SMALL-DICE,
AND THEN I ADD THE BLACK RADISH AND KETCHUP.
I AM A GOOD SAUCE MAKER,
SO I ABSOLUTELY LOVE MY BARBECUE SAUCE.
POBLANO IS A VERY SPICY PEPPER
WITH A LOT OF HEAT.
IT CAN BE A PROBLEM IF YOU DON'T CLEAN YOUR BOARD.
I'M SCARED THAT THAT'S WHAT RODNEY
YEAH, HE'S WORKING VERY SLOPPY.
POBLANO PEPPERS-- I LOVE 'EM.
I USE A LOT OF SPICY PEPPERS FOR MY PIES.
SO I AM TAKING THE PEPPERS AND ROASTING 'EM.
AND THEN I THREW THE RADISH IN THERE WITH IT,
SO IT WOULD KIND OF HAVE
A BITTERSWEET, HOT THING GOING DOWN.
RODNEY MAKES PIES FOR A LIVING,
SO I'M NOT THREATENED BY RODNEY.
BUT THIS FRUIT-FLAVORED CANDY IS REALLY THROWING ME FOR A LOOP.
TEN MINUTES LEFT ON THE CLOCK, CHEFS.
AND THEN IT DAWNS ON ME.
I'M GONNA ADD IT TO THE SAUCE FOR THE WINGS.
I SEE THE BLACK RADISH, I SEE THE POBLANO CHILIES,
AND I THINK THEY WOULD BE A GREAT SLAW.
BEING A CATERER, I'M USED TO PRESSURE.
I'M USED TO SITUATIONS THAT I HAVE NO CONTROL OVER.
GOT IT.
(Michael) SO I'M LOOKING AT THE CHICKEN FEET,
AND THEY'RE VERY WHITE AND KIND OF NASTY-LOOKING.
THE HALLOWEEN THING IS, LIKE, WEIGHING NICELY ON MY MIND.
SO I'M THINKING ABOUT TRYING TO MAKE THE CHICKEN FEET ORANGE.
AND THE BEST THING I COULD COME UP WITH
WAS CURRY-DUSTED CHICKEN FEET.
UH, I HAVE NO IDEA,
BUT WE'RE DOING A LITTLE HALLOWEEN THING HERE
WITH SOME ORANGE CHICKEN FEET WITH A LITTLE CURRY POWDER.
YES, SO I--
I STILL HAVE A GOOD, UH, EIGHT MINUTES LEFT.
I'M THROWING THE CHICKEN FEET IN THE PAN,
AND THE PAN IS ABSOLUTELY NOWHERE NEAR HOT ENOUGH.
(Geoffrey) THOSE FEET HAVE GOT TO BE COOKED.
SOMETHING HAS TO HAPPEN REALLY RELATIVELY RAPIDLY.
OTHERWISE, WE'RE GONNA BE EATING COLD FEET.
OH, BOY.
(Michael) YEAH.
SO NOW I'M STARTING TO FREAK OUT.
(evil laughter, cat meows)
♪♪
IT'S HALLOWEEN. I WANT TO SEE SOME BRAVADO
FROM THESE CONTESTANTS.
THE CHICKEN FEET ARE JUST NOT HAPPENING.
IT'S GONNA BE MORE OF A PROP
THAN ACTUAL FOOD ON THE PLATE.
(Ted) THREE MINUTES LEFT, CHEFS.
NOW I'M LIKE, COME ON, CHICKEN FOOT, DON'T DO ME WRONG.
BUT I STILL GOTTA DO SOMETHING WITH THE FRUIT-FLAVORED CANDY.
THOSE ARE THOSE LITTLE FRUITY, CHEWY CANDIES
(Alex) RODNEY HAS ACTUALLY SORTED HIS HARD CANDIES,
ONLY USING THE RED ONES.
I STUCK TO RED STRICTLY BECAUSE I WANTED IT TO BE LIKE BLOOD.
I'M MAKING, LIKE, A REDUCTION WITH THE HARD CANDY,
AND THEN I PUT THIS IN WITH THE POBLANO AND RADISH.
OH, YES.
BEING A VEGETARIAN, I'M NOT GONNA TASTE THE CHICKEN FEET,
BUT I'M TASTING THE SAUCE, AND IT TASTES PERFECT.
(Michelle) THE ONLY THING LEFT
BEHIND YOU, DOWN THE LINE.
SO I ADD IT TO THE SAUCE TO BALANCE THE ACIDITY.
(Ted) ONE MINUTE, CHEFS.
(Michael) AND I'M THINKING,
IF I THROW THE FRUIT CANDY INTO THE HOT SALSA...
THAT COULD WORK.
NOW I'M ABSOLUTELY CONVINCED
THAT SOMEONE IS NOT GONNA FINISH HERE.
(Ted) CHEFS, YOU DO NOT WANT TO KNOW THE HORROR
OF NOT FINISHING YOUR PLATES.
TEN, NINE,
EIGHT, SEVEN,
SIX, FIVE,
(Rodney sighs)
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(scoffs)
(Rodney) I'M LOOKING AT MICHAEL'S,
AND IT LOOKS REALLY AWESOME.
I'M LOOKING AT MINE, AND I'M THINKING,
DANG, THAT'S LOOKING BUSTED UP.
(sighs)
♪♪
(Ted) IT'S HALLOWEEN AT THE CHOPPING BLOCK.
YOU HAD TO COMBINE CHICKEN FEET,
POBLANO PEPPERS, BLACK RADISHES,
AND FRUIT-FLAVORED CANDIES
FOR YOUR FIRST COURSE, THE APPETIZER.
HELLO.
HI.
IF YOU COULD PLEASE, UH, TELL THE JUDGES
HOW YOU COOKED THE CHICKEN FEET?
MY DISH WAS A CURRY-DUSTED CHICKEN FEET
WITH A POBLANO, RADISH,
AND FRUIT CANDY SALSA.
OKAY, YOU HAVE TO TAKE THESE FREAKIN' TALONS OFF.
'CAUSE YOU'RE GONNA CUT YOUR TONGUE.
(Geoffrey) I THINK THAT THE FLAVOR OF THE CURRY
AND THE CHICKEN FEET-- IT'S A VERY GOOD FLAVOR.
I ACTUALLY REALLY LIKE THE CANDY,
BECAUSE I THINK IT'S GOT A COOKED-TOGETHER FEELING.
IT'S NOT OVERWHELMING.
IT'S JUST A LITTLE TOO SWEET FOR ME,
OKAY.
FOR REAL, I'M--
I DIDN'T WANT TO DO THIS.
I THINK I'M AFRAID OF FAILING,
BUT, UM, THE PEOPLE I WORK WITH,
THEY PUT IN THE APPLICATION FOR ME.
BUT AS THE PROCESS IS GOING,
I'M VERY GLAD THAT THEY DID IT.
CHEF MICHAEL, THANK YOU. AND NEXT, WE HAVE CHEF MICHELLE.
I MADE YOU FRIED CHICKEN FEET
IN A BARBECUE SAUCE WITH POBLANOS
AND BLACK RADISHES.
(Alex) THERE IS A GREAT AMOUNT OF ATTENTION
THAT WENT INTO THIS SAUCE, AND IT'S WONDERFUL.
BUT THE CHICKEN FEET-- THEY'RE UNEVENLY COOKED.
BUT IT'S A GOOD RESULT, NONETHELESS.
I LIKE THE CONTRAST OF THE CRISPY SKIN
TO THIS, UH, SWEET AND SOUR SAUCE.
AND AGAIN, THIS SHOULDN'T BE ON HERE.
BUT I ACTUALLY REALLY LOVE THE SAUCE.
YOU'VE GOT A LOT OF FLAVOR.
I'M FIVE MONTHS PREGNANT.
(whispers) WOW.
HOW ARE YOU DOING ALL THIS?
FOOD, UH, KEEPS ME AWAY FROM ANYTHING BAD.
I WAS A *** ADDICT WHEN I WAS A LITTLE KID.
I WAS PUT INTO A HOME FOR KIDS,
AND THE CHEF THERE TOOK ME UNDER A WING.
GOOD STUFF.
THANK YOU.
WE HAVE A CANDIED,
SMOKED CHICKEN FEET
WITH A POBLANO-BLACK RADISH SLAW WITH LIME.
NOT REALLY. NOT PARTICULARLY.
I'VE BEEN VEGETARIAN FOR ABOUT 20 YEARS,
BUT I'VE BEEN A CHEF FOR LONGER,
IF I MAY,
MY CHICKEN FEET NEED TO GO TO THE SPA
AND GET A LITTLE PEDICURE HERE.
AND YOU NEED TO ACTUALLY CHECK THE SPICES.
THE DISH IS WOEFULLY LACKING IN SALT.
(Alex) I DON'T KNOW IF WE'RE EATING THE SAME FOOD,
BECAUSE THERE'S SO MUCH BLACK PEPPER.
AND THE HEAT FROM THE POBLANO--
IT'S LIKE A 5-ALARM HALLOWEEN FIRE.
I MIGHT BE IN THE MINORITY, BUT I REALLY DO LIKE SPICY FOOD,
AND I LIKE YOUR RIFF ON THE--ON THE BUFFALO WING.
AND THEN AS FAR AS THE SLAW GOES,
IT NEEDS MAYONNAISE OR SOMETHING,
I UNDERSTAND.
MY FATHER PASSED AWAY A FEW YEARS AGO.
IT'S A CONNECTION I HAVE WITH MY FATHER.
THAT'S GREAT.
THANK YOU.
AND FINALLY, CHEF RODNEY.
I'M CALLING THIS DISH HOT ROD'S CHICKEN FRIED NIGHTMARE.
AND WHEN YOU TASTE IT, YOU'LL KNOW EXACTLY
(laughs) OKAY.
(Geoffrey) I DO LIKE THE FRIED CHICKEN FOOT.
I REALLY THINK IT WORKS. AND I LOVE THE GORE, MAN.
(Chris) HOWEVER, WHERE THE HELL
ARE THE REST OF THE INGREDIENTS?
THE RADISH IS IN THE MIX. IT'S IN THERE
WITH THE POBLANO AND THE, UH, CANDY.
WHERE?
LIKE, I MEAN, I SEE A COUPLE OF POBLANOS.
YOU MUST'VE GOTTEN GYPPED. I PUT A PRETTY GOOD AMOUNT IN THERE,
(Alex) THE ONLY THING
I HAVE TO SAY IS THERE'S A LOT OF FLOUR ON THE CHICKEN FOOT,
AND IT'S A LITTLE SWEET.
IT TASTES LIKE A PIE.
I'M A PIE MAN. IT'S, LIKE-- IT'S IN MY BRAIN.
CHEF RODNEY, THANK YOU.
THINK OF THE APPETIZER ROUND
LIKE THE FABLED EERIE HAUNTED HOUSE--
FOUR CHEFS GO IN, ONLY THREE COME OUT.
PLEASE GIVE THEM A MINUTE.
DEFINITELY A TOUGH BASKET, YOU KNOW?
BAD ENOUGH CHICKEN FEET,
IT'S ONE ROUND, MAN.
IF I GET PAST ONE, THEN I'VE FRICKIN' WON ALREADY.
(Alex) I THINK THE BASKET WAS COMPLICATED--
A LOT OF HALLOWEEN CURVEBALLS IN THERE.
HOWEVER, WE HAD A COUPLE OF INTERESTING ONES.
I THINK MICHELLE'S MADE THE MOST SENSE.
THE BARBECUE SAUCE WITH THE RADISH WAS A GREAT IDEA.
(Chris) IT WAS PROBABLY THE BEST EXAMPLE
OF INGREDIENT MANIPULATION
THAT WE SAW IN THAT FIRST ROUND. I THOUGHT IT WAS DELICIOUS.
I DISAGREE WITH BOTH OF YOU. I LIKED MICHAEL'S THE BEST.
I THOUGHT THE CURRY BROUGHT OUT
MORE OF THE ACTUAL TASTES
OF THE POBLANO AND THE RADISH.
BUT YOU DIDN'T FIND MICHAEL'S DISH TO BE TOO SWEET?
I THOUGHT IT WAS REALLY SWEET.
I LIKED CRIS' USE OF THE CANDY, BECAUSE HE REPURPOSED IT.
HE COOKED IT DOWN WITH THE BUTTER,
BUT, YOU KNOW, AND THAT SLAW
OKAY, I'M GONNA TELL YOU RIGHT NOW,
RODNEY COOKED THE BEST CHICKEN FOOT,
BUT HE DOUSED IT IN 1/2 A CUP OF FLOUR,
AND RODNEY
REALLY DIDN'T DO ANYTHING WITH THE OTHER INGREDIENTS.
RIGHT.
AND WHEN WE GET DOWN TO WHAT WAS ACTUALLY ON THE PLATE,
TELL ME WHO MADE A DISH THAT WAS REALLY WORSE THAN THE OTHERS.
OKAY, ARE YOU READY? I KNOW WHO USED THE BEST, AND WHO DIDN'T.
♪♪
(Cris) I FEEL GOOD ABOUT THE ROUND,
AND I'M PRETTY EDUCATED WITH FOOD,
SO I DON'T THINK I'M GONNA GET CHOPPED.
(Rodney) IF I GET PAST THIS ROUND,
I'M GONNA BE MORE THAN JUST A PIE MAN.
I WANT PEOPLE TO KNOW THAT I CAN COOK.
FOR THE CHEF WHOSE DISH IS UNDER HERE,
THIS WILL NOT BE A HAPPY HALLOWEEN.
(werewolf howls, cat meows)
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
OH! DANG.
CHEF RODNEY, YOU'VE BEEN CHOPPED.
RODNEY, WHAT YOU DID WITH THE CHICKEN FOOT
WAS PRETTY REMARKABLE, WE ACTUALLY REALLY LIKED IT,
BUT WE JUST FELT THAT THE OTHER MYSTERY BASKET INGREDIENTS
WERE REALLY MISSING ON YOUR DISH,
NO PROBLEM.
I HAD A REALLY GOOD TIME.
TAKE IT EASY, Y'ALL.
I FEEL ALL RIGHT.
I NEVER HAD $10,000 TO LOSE IN THE FIRST PLACE,
SO I DIDN'T LOSE ANYTHING.
INSIDE THESE ENTRéE BASKETS-- TRICK OR TREAT?
(all) TRICK.
YOU'RE PROBABLY RIGHT. PLEASE OPEN 'EM UP.
THE MANDATORY INGREDIENTS FOR THE SECOND COURSE ARE...
30 MINUTES ON THE CLOCK THIS TIME.
TIME STARTS NOW.
(Michael) I'M COMING INTO ROUND TWO REALIZING THAT
I'M MAKING MUCH OF A BIGGER DEAL
OUT OF THE FEAR THAN I SHOULD.
THE FROG LEGS ARE LOOKING A LITTLE NAKED,
SO I NEED TO GET A NICE SEAR ON THEM.
AND I'M THINKING OF DOING A LEMON BUTTER WINE SAUCE.
NOW I'M INTO IT.
I'M FEELING VERY COMPETITIVE FOR THE FIRST TIME.
(Michelle) WHEN I OPEN UP THE FROG LEGS,
I KNOW THAT I HAVE TO CUT THE FEET OFF.
I JUST DID CHICKEN FEET IN THE LAST ROUND,
I'M NOT GONNA DO FROG FEET IN THIS ROUND.
I'M THINKING OF MAKING A RAGU.
WHOOPS! COMING AROUND, BEHIND YOU.
I GRAB THE WHITE WHINE, RED ONION, AND PURPLE POTATOES.
IN THIS ROUND, I HAVE TO SHOW THE JUDGES
THAT I'M NOT JUST A BAKER,
I DON'T JUST SIT AND MAKE COOKIES AND BROWNIES ALL DAY.
(Cris) FROG'S LEGS--
THEY'RE EASY TO PREPARE.
I AM A CLASSICALLY TRAINED CHEF,
AND I HAVE WORKED AT MANY FOUR-STAR RESTAURANTS.
SO I'M GONNA ADD SOME FRESH THYME,
I'M GONNA DRENCH THEM IN FLOUR, AND I'M GONNA SAUTé 'EM.
VERY, VERY CLASSIC, BUT I STILL HAVE NO IDEA WHAT TO DO
WITH THIS CANDY, AND THE CLOCK'S TICKING.
(Ted) THE OLD CLICHé IS THAT FROG LEGS TASTE LIKE CHICKEN.
ARE YOU CONCERNED
THAT MICHAEL IS ALREADY COOKING HIS FROG LEGS?
YEAH, YEAH.
IT'S JUST GONNA TURN DRY. IT'S JUST A CRITICAL ERROR.
THE FROG LEGS, THEY LOOK A LITTLE DRY...
YES.
SO I GRAB A BOTTLE OF WHITE WINE,
AND I'M STARTING TO MAKE A SAUCE.
WHAT'S TRICKY ABOUT THIS BASKET IS THE BLOOD SAUSAGE.
I'VE NEVER USED BLOOD SAUSAGE BEFORE.
THAT BLOOD SAUSAGE--
IT'S GOT A REAL GAMINESS AND A LIVERY TASTE.
IT'S BASICALLY BLOOD. THEY WILL PURIFY IT,
AND THEY WILL MIX IT WITH RICE, ONIONS, A LOT OF FLAVORINGS.
VERY OFTEN, BLOOD SAUSAGE IS SERVED WITH APPLES.
I HEAR THE JUDGES TALK,
SO I START THIS APPROACH OF DOING BLOOD SAUSAGE WITH APPLES.
BUT IT'S NOT LOOKING UNIFIED IN THE LEAST BIT.
TWO COMPLETELY DIFFERENT PROTEINS.
I'M THINKING, MAKE THE FROG LEGS THE STAR
AND THE BLOOD SAUSAGE AS MORE OF A SUPPORTING ACTOR.
SO I MAKE THIS HASH
OUT OF BLOOD SAUSAGE AND APPLES,
AND THE HERB THAT GOES REALLY, REALLY WELL WITH THAT
IS FRESH SAGE. IT'S GONNA BE A GREAT HASH.
THE BLOOD SAUSAGE I WANT TO GRILL
AND GET, LIKE, A CARAMEL-Y OUTSIDE OF IT,
BUT I HAVEN'T GOT MY GRILL HOT YET.
THIS IS WAY MORE DIFFICULT THAN I THOUGHT THAT IT WOULD BE.
I'M REALLY THINKING ABOUT PLAYING THE PREGNANCY CARD
AND JUST LEAVING.
15 MINUTES LEFT ON THE CLOCK, CHEFS.
(Michael) I'M LOOKING AT MY TWO DIFFERENT PROTEINS,
AND I'M THINKING THAT I WANT TO DO A PLAY ON A SURF-AND-TURF.
THE ONLY THING MISSING IS A BAKED POTATO.
SO I GRAB FOUR RED-SKINNED POTATOES.
MICHAEL IS MAKING LITTLE PUMPKIN FACES
(chuckles)
I LOVE MAKING WHIMSICAL FOOD.
I'M ABSOLUTELY EMBRACING THE HALLOWEEN THING.
I WISH IT WASN'T A HALLOWEEN EPISODE.
I THINK THE INGREDIENTS ARE MORE CHALLENGING.
SEA BEANS--THEY ARE SO SALTY,
SO I SAID, OKAY, I'LL USE IT AS A SEASONING
IN A SMASHED POTATO.
VERY, YEAH.
I MEAN, ALMOST INEDIBLE.
(Michelle) SEA BEANS-- THEY NEEDED TO BE SOAKED
TO GET SOME OF THAT SALT OUT.
I DECIDE THAT I'M JUST GOING TO TOSS THEM
INTO THE FROG LEGS.
I WANT TO WIN REALLY BAD FOR MY FAMILY.
I'M PREGNANT WITH MY THIRD CHILD,
SO THIS COMPETITION MEANS A LOT TO ME.
(Michael) I'M LOOKING DOWN AT MY CANDY, I'M THINKING, LIKE,
WHAT SAYS HALLOWEEN BETTER THAN CARAMEL APPLES?
SO I START MELTING DOWN MY CANDY TO MAKE A CARAMEL SAUCE.
(Ted) THESE HALLOWEEN CANDIES ARE BASICALLY CORN SYRUP
AND SUGAR--WHAT COULD BE DONE WITH THESE HALLOWEEN CANDIES?
PUT 'EM IN YOUR POCKET, AND YOU COOK WITH THE OTHER INGREDIENTS.
TEN MINUTES, CHEFS.
TEN MINUTES--CAN WE HAVE TEN MORE MINUTES?
THE HALLOWEEN CANDY HAS A NICE CHOCOLATE FLAVOR TO IT,
AND IT POPS IN MY HEAD--
LET'S DO A CHOCOLATE BEURRE BLANC.
IN MY EXPERIENCE WORKING WITH FROG LEGS,
WE'VE ALWAYS SERVED IT WITH A NICE REALLY RICH BUTTER SAUCE,
SO THAT'S THE DIRECTION I'M ACTUALLY GONNA HEAD WITH THIS.
(Michelle) I ABSOLUTELY HATE
THAT STYLE OF HALLOWEEN CANDY.
BUT MY IDEA IS TO COOK THE CANDY DOWN
IN RED WINE AND USE IT AS A SAUCE.
MICHAEL HASN'T TOUCHED HIS SEA BEANS.
HE'S PLATING EVERYTHING ELSE,
THAT VERY MUCH CONCERNS ME.
I RUN BACK TO THE SINK TO WASH THE SEA BEANS,
AND I'M THINKING,
I NEED TO PUT SOMETHING ON THEM TO BALANCE THE SALT...
SESAME OIL, SESAME OIL.
AND I SEE SESAME OIL.
(Cris) HOW MUCH TIME DO WE HAVE, GUYS?
(Ted) TWO MINUTES.
THE FROG LEGS ARE COOKED PERFECTLY. THE HASH IS DONE.
I JUST NEED TO GET THE POTATOES DONE.
(Ted) MICHAEL'S DONE WITH HIS PLATES.
CRIS IS PLATING,
AND MICHELLE HAS A LOT OF MATERIAL
THAT SHE STILL NEEDS TO GET ON HER PLATES.
(Michelle) I'M FREAKING OUT MAINLY BECAUSE
I DON'T KNOW HOW TO PLATE THIS.
LIKE A WITCH ON A BROOMSTICK, THIS ROUND HAS FLOWN BY.
TEN, NINE,
EIGHT, SEVEN,
SIX, FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(sighs)
I'M LOOKING AT MY PLATE, AND I'M JUST PROUD OF IT.
THEN I LOOK AT MICHAEL'S PLATE,
AND THERE IS A WHOLE PILE OF SEA BEANS ON THERE.
(Michael) MY DISH SCREAMS "HALLOWEEN."
I'M FEELING GOOD.
(Michelle) I'M LOOKING DOWN,
AND MY WHOLE DISH
(sighs shakily)
I'M GONNA CRY.
(evil laughter, cat meows)
♪♪
WE'RE CELEBRATING HALLOWEEN, "CHOPPED" STYLE.
FOR THIS ROUND, THE MYSTERIOUS INGREDIENTS
WERE BLOOD SAUSAGE, FROG LEGS,
SEA BEANS, AND HALLOWEEN CANDIES.
CHEF MICHELLE, WHAT HAVE WE HERE?
I MADE YOU
A GRILLED BLOOD SAUSAGE
IN HALLOWEEN CANDY BLOOD SAUCE
WITH FROG LEG AND SEA BEANS.
(Alex) WHAT I LIKE IS IT'S A RAGU
YEAH.
THANK YOU.
I LIKE THE SAUSAGE. IT'S REALLY NICELY GLAZED WITH THE SAUCE.
BUT WHERE IS THE CANDY?
IT'S IN THE RED WINE REDUCTION THAT WAS ON THE VERY BOTTOM.
I'M NOT REALLY FINDING ANY SAUCE ANYWHERE ELSE ON MY PLATE,
AND I'M KIND OF WANTING FOR IT,
BECAUSE THE FROG'S LEGS ARE A LITTLE DRY.
I USED TO.
THAT WAS WHAT I DID FOR A REALLY LONG TIME,
BUT AS A WOMAN, I WAS ALWAYS KIND OF SHOVED IN PASTRY.
HOW MUCH ARE YOU HANKERING FOR THE LAST ROUND?
YEAH, I'M KIND OF LIKE, REALLY, REALLY,
REALLY WANT TO DO THE DESSERT ROUND.
THANK YOU.
AND NEXT, WE GO TO CHEF MICHAEL.
I MADE PAN-ROASTED BLOOD SAUSAGE
WITH CARAMEL APPLES,
FROG LEGS MEUNIèRE,
AND A SESAME SEA BEAN.
I THINK THE APPLES AND THE SAUSAGE
GO TOGETHER BRILLIANTLY WELL.
I THINK THE SAUCE IS REALLY NICE.
THANK YOU.
THE ONLY ISSUE I HAVE WITH THIS DISH
IS THAT THIS FEELS LIKE THREE SEPARATE DISHES.
THE ELEMENTS ARE, LIKE, TV DINNER STYLE.
I PURPOSELY DID THAT, BECAUSE I FELT
THERE WAS REALLY NO WAY OF INCORPORATING, LEGITIMATELY,
THE FROG LEGS AND THE SAUSAGE,
SO I DID IT LIKE A SURF-AND-TURF.
I GET THAT. THAT DOESN'T REALLY BOTHER ME,
BUT THESE SEA BEANS--THERE IS WAY TOO MUCH SESAME OIL ON THEM,
AND IT DOES BLEED INTO EVERYTHING ELSE.
THANK YOU.
NEXT ENTRéE, CHEF CRIS.
I PREPARED A SMASHED POTATO
WITH SEA BEANS, SAUTéED FROG LEGS,
AND A HASH OF BLOOD SAUSAGE AND BRANDIED APPLES.
WAS THIS PARTICULARLY CHALLENGING FOR YOU
BECAUSE YOU'RE A VEGETARIAN?
WHAT WAS CHALLENGING IS TRYING TO INCORPORATE
CHOCOLATE CANDY INTO ANYTHING.
I THINK SYNCING THE SWEETNESS OF THE CANDY
INTO THE FROG'S LEGS WAS SMART.
I THINK YOU ARE THE ONE OUT OF EVERYONE
WHO REALLY GOT THAT WONDERFUL BROWN FLAVOR.
I REALLY LIKE THE HASH. THE APPLES
AND THE SAUSAGE TOGETHER IS A GREAT, GREAT COMBINATION.
BUT I'M HAVING A PROBLEM WITH THIS DISH
FOR THE SIMPLE REASON NOTHING WORKS TOGETHER.
IT'S JUST SEPARATE, SEPARATE, SEPARATE.
I TRIED TO LINK IT TOGETHER WITH HERBS,
AND I TRIED TO USE THE FRESH SAGE WITH MY HASH,
AND THE FRESH THYME WITH MY FROG'S LEGS.
THE FRESH SAGE IS ACTUALLY THE PROBLEM FOR ME.
GOTCHA.
THANK YOU.
THANK YOU, CHEFS.
I THINK THAT, UM, THEY'RE GONNA WANT TO SEE
WHAT YOU'RE GONNA BE ABLE TO PULL OUT FOR DESSERT.
I HOPE SO, BUT I'M NOT FEELING IT IN ANY WAY.
THEY'RE LOOKING FORWARD TO SEEING WHAT YOU CAN DO.
THERE'S SO MUCH HYPE OF ME MAKING A DESSERT,
BUT WHAT IF I JUST COMPLETELY FALL ON MY BUTT,
AND I FORGET HOW TO BAKE?
I THINK OUR CHEFS ARE REALLY INTO THE HALLOWEEN SPIRIT.
I'LL GO TO THE MAT RIGHT NOW FOR MICHELLE'S DISH.
OF THE THREE CHEFS TODAY,
SHE ACTUALLY MADE A COHESIVE-TASTING DISH.
A LITTLE BIT DRY ON THE FROG LEGS,
BUT IT ALL SORT OF WORKED.
(Chris) MMM.
WITH THE ONIONS TIED THE SAUSAGE AND THE FROG'S LEGS TOGETHER.
BUT IN THE INSTANCE OF MICHAEL'S PLATE,
BUT HOLD ON--
MICHAEL-- TO HIS DEFENSE,
WHAT HE SAID WAS, "THIS IS MY VERSION OF SURF-AND-TURF,"
WHICH I THOUGHT WAS JUST A LITTLE BIT OF A CREATIVE GENIUS.
THE ONLY THING THAT WAS REALLY SORT OF REALLY EGREGIOUS
WAS THE SEA BEANS OVERDRESSED WITH SESAME.
OKAY.
IN BOTH MICHELLE AND MICHAEL'S DISH,
THE SEA BEANS KIND OF DOMINATED, BUT CRIS I THINK DID
A REALLY GOOD JOB OF USING THE PROPER AMOUNT.
BUT CRIS REALLY USED WAY TOO MUCH SAGE.
I MEAN, I THINK MICHAEL'S SESAME OIL AND CRIS' SAGE
I DON'T AGREE.
THE SAGE DIDN'T BLEED ONTO THE REST OF THE PLATE.
I THOUGHT THERE WERE THREE PILES OF FOOD FOR HIM--
BUT YOU KNOW WHAT?
CRIS GOT THE BEST CARAMELIZED EFFECT
I KIND OF DON'T THINK THAT CRIS AND MICHAEL
REALLY GRASP THE REAL GOAL OF THE CHALLENGE HERE,
WHICH IS OBVIOUSLY TO TRY TO MAKE A UNIFIED SINGLE DISH
WHICH I HAVE TO SAY, I DIDN'T LOVE MICHELLE'S DISH, EITHER,
I KNOW WHERE TO GO. I KNOW WHERE WE ARE.
I'M FEELING RIGHT NOW A TAD NERVOUS.
BUT I CAME TO WIN. I WANT TO CONTINUE.
(Michelle) I REALLY JUST WANT TO MAKE THE DESSERT.
LIKE, I FEEL LIKE THAT'S WHAT I'M HERE FOR.
(Michael) I FEEL LIKE I COMPLETELY NAILED HALLOWEEN,
BUT THINGS HAVE BEEN SO WACKY TODAY,
THAT IT MIGHT NOT MATTER.
WE'RE TWO COURSES IN TO OUR HAPPY HALLOWEEN CELEBRATION.
WHOSE DISH IS ON THE CHOPPING BLOCK?
(woman screaming)
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
CHEF CRIS,
YOU'VE BEEN CHOPPED.
JUDGES.
CRIS, OBVIOUSLY YOU'RE A TALENTED COOK,
HOWEVER, THERE WERE A LOT OF PROBLEMS WITH THIS MAIN COURSE,
MOST NOTABLY THE SAGE. IT JUST OVERWHELMED THE WHOLE DISH.
I HAD A GREAT EXPERIENCE HERE,
SO THANKS.
(Cris) I'M FEELING A LITTLE DEFLATED,
BUT I DID THE BEST I POSSIBLY COULD.
MY FATHER IS STILL HERE WITH ME TODAY,
AND HE'S REALLY PROUD.
(Michael) IT'S DOWN TO ME AND MICHELLE,
AND SHE'S A PASTRY CHEF, BUT I'VE GONE THIS FAR.
I MEAN, WHAT ARE YOUR CHOICES-- JUST THROW IN THE TOWEL?
I CAN WIN.
I AM REALLY EXCITED TO GO INTO THE DESSERT ROUND,
BECAUSE I'VE DONE A LOT OF PASTRY COMPETITIONS.
(Ted) CHEF MICHELLE, CHEF MICHAEL,
PLEASE OPEN YOUR BASKETS.
YOU MUST USE...
TRANSLATION-- "BONES OF THE DEAD."
30 MINUTES ON THE CLOCK. TIME STARTS NOW.
(Michael) WHEN I SEE ALL FOUR THINGS,
IT JUST HIT ME--ITALY.
I'M THINKING A NAPOLEON.
I MEAN, PUT A COOKIE DOWN FIRST AND MELT
THE RICOTTA SALATA IN BETWEEN AND DO LAYERS OF LICORICE.
I CAN DO AN ITALIAN DESSERT.
I'VE HAD AN ITALIAN RESTAURANT FOR YEARS AND YEARS.
I PRAY TO GOD HE IS NOT BAKING THAT,
BECAUSE THE RICOTTA SALATA--
INCREDIBLY DRY, CRUMBLY CHEESE, VERY SALTY.
THAT'S HALLOWEEN DESSERT, AND I DON'T MEAN TREAT.
I MEAN TRICK.
MY PLAN IS TO MAKE
CAKE AND ICE CREAM.
I GRAB THE UNSWEETENED CHOCOLATE,
AND I START MELTING IT DOWN.
THAT IS THE BASE FOR MY CHOCOLATE CAKE.
THE JUDGES ARE REALLY EXPECTING A LOT FROM ME,
SO I'M DETERMINED TO DO IT.
I DON'T KNOW IF ANYONE SAW WHAT SHE PUT INTO THE CHOCOLATE.
(whispering) HOPEFULLY SUGAR, BECAUSE IT'S NOT SWEETENED.
THE COOKIES I CHOP UP, AND I FOLD THAT INTO THE CAKE.
MY TECHNICAL SKILLS ARE WHAT'S GONNA SET ME APART
FROM MICHAEL.
I LIKE BLACK LICORICE.
BUT I DON'T WANT BIG WADS, SO I'M DICING IT UP,
AND I'M LAYERING IT
IN BETWEEN THE COOKIE, RICOTTA SALATA.
I FIGURE THE ONLY WAY I'M GONNA NAIL THIS THING
IS TO ONLY USE THE INGREDIENTS THAT ARE IN THE BASKET.
I NEED TO GET MY ICE CREAM BASE ON THE STOVE.
I TAKE THE HEAVY CREAM, THE RICOTTA CHEESE,
THE LICORICE, AND I ADD THE COFFEE TO THAT.
BEING A PASTRY CHEF IS PRETTY CLOSE
TO BEING A SCIENTIST.
THERE'S NOT A LOT OF THINGS THAT YOU CAN ADD OR SUBTRACT.
YOU EITHER MAKE IT, OR YOU START ALL OVER AGAIN.
(Ted) CHEFS, JUST UNDER 15 MINUTES.
(Michael) I'M PULLING OUT MY CUPCAKE PAN,
AND MY RICOTTA SALATA IS NOT MELTING IN THE LEAST BIT.
WHAT THE HELL IS HE DOING?
NOW I'M THINKING THIS IS GONNA NEED
HOT SYRUP TO MELT THE CHEESE
AND TO MAKE IT ALL COHESIVE.
SO I DECIDE TO TURN THE APPLE CIDER INTO A REDUCTION SYRUP.
I GRABBED ONE OTHER INGREDIENT. I GRABBED AN ORANGE.
(Ted) I SEE THE DREADED CORNSTARCH.
THAT'S A...
I'M GONNA MAKE THIS HAPPEN, BECAUSE I HAVE TO.
I'M SO CLOSE.
(Alex) MICHELLE IS COOKING
A TREMENDOUS AMOUNT OF STUFF.
(Geoffrey) SHE'S MAKING ICE CREAM.
(Ted) SHE'S MAKING ICE CREAM, TOO?
(Michelle) I PUT THE HEAVY CREAM/LICORICE MIXTURE
INTO THE ICE CREAM MACHINE.
AND NOW IT'S, LIKE, APPLE CIDER TIME.
(Chris) SHE'S GOT THE MACHINE ACCIDENTALLY SET ON EXTRACTION.
SO SHE'S NOT MAKING ICE CREAM. SHE THINKS SHE IS,
OH, NO.
(Michelle) THE CIDER--
I START TO COOK IT DOWN INTO A KILLER SAUCE.
I LOVE COMPETITION,
BUT I'VE WON SECOND PLACE MORE TIMES THAN I CAN COUNT,
SO I WANT TO WIN REALLY BAD.
TEN MINUTES LEFT ON THE CLOCK, CHEFS.
(Michael) I POUR THE BOILING HOT CIDER SAUCE
OVER THE RICOTTA SALATA IN HOPES THAT IT'S GONNA MELT IT.
YOU SAY THAT,
I KNOW. I KNOW.
PLUS, IT'S HALLOWEEN,
SO ANYTHING GOES.
SHE'S GOING BACK TO THE MACHINE.
OH, NO.
(Michelle) CRAP.
AND I REALIZE I DIDN'T TURN THE ICE CREAM MACHINE ON.
NO, NO, NO.
BUT I CAN THINK ON MY FEET.
SO I'M GONNA TRY TO WHIP UP
A REALLY DELICIOUS, SUPERCOLD SAUCE.
I NEED TO WIN THIS COMPETITION,
BUT WHEN I'M LIKE, "I'VE GOTTA WIN, I'VE GOTTA WIN,
I'VE GOTTA WIN," I'M FREAKING MYSELF OUT.
TWO-MINUTE WARNING, CHEFS.
(Michael) I'M CHECKING THE RICOTTA SALATA,
AND NOW IT'S STARTING TO MELT,
AND IT'S STARTING TO STICK TO THE TOP COOKIE.
I'M LIKING WHAT I SEE. I'M LIKING HOW I FEEL.
(Michelle) I PULL MY CAKES OUT,
AND THEY ALL CAME OUT REALLY NICELY.
NOW I HAVE TO PLATE THIS.
ONE MINUTE LEFT, CHEFS.
(Michael) I'M MAKING STACKS OF THIS,
AND I'M THINKING, I WANT CONFECTIONARY SUGAR.
(Ted) CHEF MICHAEL'S IN THE PANTRY,
SHOPPING FOR... WHO KNOWS WHAT.
THIS HALLOWEEN PARTY IS WINDING DOWN FAST, CHEFS.
(Ted) TEN, NINE,
EIGHT, SEVEN,
SIX, FIVE,
FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Michelle) I LOOKED AT WHAT MICHAEL HAS,
AND I THOUGHT IT LOOKED SAFE.
A NAPOLEON-STYLE DESSERT IS VERY EASY TO MAKE.
(Michael) MICHELLE'S DISH
LOOKS GREAT,
SO NOW I'M JUST HOPING IT DOESN'T TASTE GOOD.
(man laughing sinisterly)
♪♪
CHEF MICHELLE, CHEF MICHAEL,
THE MANDATORY INGREDIENTS FOR YOUR DESSERT COURSE WERE
OSSA DEI MORTI, RICOTTA SALATA,
APPLE CIDER, AND BLACK LICORICE.
CHEF MICHAEL, PLEASE TELL THE JUDGES WHAT YOU GOT.
THIS DISH TO ME SCREAMS "ITALY."
IT HAS ALL ITALIAN INGREDIENTS,
SO IT TURNED INTO, LIKE, A NAPOLEON.
AND THE ONLY THING I'VE ADDED TO THE INGREDIENTS
WAS A LITTLE GRATED ORANGE RIND.
I JUST FELT LIKE USING THE INGREDIENTS
AND YOU THINK YOU DID.
I AGREE WITH YOU.
(Geoffrey) WHEN YOU WERE MAKING THIS, I WAS LIKE, OH, GOD, NO.
BUT THE COOKIE AND THE CHEESE
REALLY MARRY WELL WITH THE ORANGE AND THE LICORICE,
SO YOU HAVE A REALLY NICE UNDERSTANDING OF FLAVORS HERE.
I LIKE THAT THERE'S A CRUNCH ON TOP,
AND I LIKE THE BOTTOM HAS REALLY SOAKED UP
ALL THAT APPLE CIDER.
AND THE MIDDLE KIND OF ACTS AS THE BALANCING ACT
BETWEEN THE TWO.
THE ONLY REAL ISSUE I HAVE
IS THE ACTUAL SYRUP.
DID YOU JUST THICKEN THIS NATURALLY,
I REDUCED IT A LITTLE BIT
BECAUSE OF THE CORNSTARCH, IT'S GOT THIS VERY, LIKE,
MUCUS-Y KIND OF VISCOSITY TO IT.
(Alex) I THINK THE LICORICE TO ME
ISN'T REALLY MIXED IN.
AND IT'S KIND OF HARD AND CHEWY, TEXTURALLY,
NEXT TO EVERYTHING ELSE THAT FITS SO NICELY TOGETHER.
WHAT DID YOU THINK ABOUT GOING UP AGAINST A PASTRY CHEF?
SHE SEEMED TALENTED,
AND THAT WAS MY FEAR,
THAT SHE HAS "BAKER" WRITTEN ALL OVER HER, LITERALLY.
THANK YOU.
I MADE FOR YOU
CHOCOLATE ESPRESSO CAKE WITH RICOTTA
WITH AN APPLE CIDER GELéE
AND GLACé ON TOP.
I FEEL LIKE IT DIDN'T COME TOGETHER IN THE END
IT'S MORE AMBITIOUS AND CREATIVE
THAN I'VE SEEN IN A LONG TIME.
COMBINING THE APPLE CIDER WITH THE LICORICE
WAS REALLY, REALLY SMARTLY DONE.
WHILE I LIKE BITTERSWEET CHOCOLATE,
THIS IS VERY, VERY BITTER TO ME.
IT NEEDS MORE SUGAR OR-- OR SOMETHING.
I DID ADD SUGAR TO IT.
YEAH. YEAH.
IT IS BITTER. IF IT'S DESSERT, I WANT IT TO BE SWEET.
SO DO I,
BUT THIS REALLY, REALLY TASTES VERY SAVORY.
DO YOU THINK YOU TRIED TO DO TOO MUCH?
YEAH. BUT IF I WON FOR SOMETHING SIMPLE,
THEN I DON'T KNOW IF IT WOULD HAVE BEEN WINNING FOR ME.
CHEF MICHELLE, THANK YOU.
THANK YOU, CHEFS.
I ALWAYS MESS UP AT THE VERY END--
LIKE, DROPPED OUT OF SCHOOL THE DAY BEFORE I GRADUATED.
YOU'RE--I DON'T KNOW IF YOU'RE APPROACHING IT THE RIGHT WAY,
BECAUSE YOU MADE SOMETHING OUT OF NOTHING.
THAT DOESN'T MATTER IF IT'S NOT COMPLETE.
(laughs)
AND IF I WIN, I RUN OUT THE DOOR...
AND YOU NEVER SEE ME AGAIN.
IT'S A GOOD DEAL.
THESE BASKETS WERE TOUGH. THEY WERE GONNA BE TOUGH FOR ANYBODY.
AND IT'S REALLY SHOCKING
THAT MICHELLE KIND OF FELL DOWN IN THIS ROUND.
(Geoffrey) I THINK SHE REALLY PSYCHED HERSELF OUT
AND JUST GOT WOUND UP TO A POINT
I LOVED HER LITTLE LICORICE/COFFEE--
WHATEVER SHE WAS CALLING IT, 'CAUSE IT WAS AN ICE CREAM,
(Alex) MICHAEL WENT OUT ON A LIMB
AND WOUND UP WITH SOMETHING REALLY PRETTY VIABLE.
WELL, IN THE APPETIZER ROUND, I THOUGHT MICHELLE'S SAUCE
WAS EXCELLENT.
I THOUGHT MICHELLE'S APPETIZER WAS PRETTY GOOD, TOO.
IF YOU LOOK AT MICHELLE'S MAIN COURSE,
SHE COOKED HER FROG LEGS DRY.
BUT WHEN YOU TAKE MICHELLE'S RAGU
WITH ALL THOSE WONDERFUL FLAVORS MELTED TOGETHER,
AND YOU STACK IT AGAINST MICHAEL'S BUFFET PLATE,
I WOULD TAKE MICHAEL'S.
ABSOLUTELY.
HE COOKED THE SAUSAGE CORRECTLY.
AND HE COOKED THE FROG'S LEGS, AND THEY WERE DELICIOUS.
WE DID.
MICHAEL MADE SOME PRETTY CRITICAL MISTAKES
YOU CAN'T EAT A PLATE
THAT HAS SESAME OIL IN EVERYTHING.
HOWEVER, ON THE APPETIZER ROUND,
MICHAEL--THE CURRY TREATMENT THAT HE GAVE THE CHICKEN FEET
IT ISN'T A CLEAR SWEEP IN THE APPETIZER ROUND,
AND SO THAT'S THE REAL PROBLEM HERE.
I THINK SHE HANDILY WON THE ENTRéE,
AND THAT'S WHAT'S MAKING IT DIFFICULT...
IS THAT IT IS ACTUALLY CLOSE.
(Michael) NOW I WANT TO WIN VERY BADLY.
I THINK I BECAME MORE COMPETITIVE TODAY.
(Michelle) WINNING WOULD MEAN
I STILL HAVE IT INSIDE OF ME.
I CAN COOK UNDER PRESSURE,
AND I CAN ACTUALLY COOK SAVORY FOOD.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF MICHELLE, YOU'VE BEEN CHOPPED.
JUDGES.
(Alex) MICHELLE, YOU GUYS WERE REALLY NECK-AND-NECK
RIGHT UP UNTIL THE DESSERT ROUND,
WHICH IS WHY WHEN IT CAME TO THE DESSERT ROUND,
WE HAD EXPECTATIONS OF YOU BASED ON YOUR BACKGROUND.
AND WITH ALL THAT PRESSURE,
UNFORTUNATELY, IT JUST DIDN'T COME TOGETHER FOR US
I APPRECIATE THE OPPORTUNITY.
(Chris) THANK YOU. GOOD LUCK.
(Michelle) I PUT A LOT OF THOUGHT
AND ENERGY INTO THE DESSERT,
BUT I OVERTHOUGHT IT,
AND I'M REALLY UPSET WITH MYSELF.
AND THAT MEANS, CHEF MICHAEL,
WOW!
CONGRATULATIONS.
THANK YOU VERY MUCH.
THIS HAS BEEN QUITE A RIDE.
I BET.
I LEARNED A LOT ABOUT PEOPLE AND ABOUT MYSELF.
I DIDN'T BELIEVE IN MYSELF ENOUGH,
YET EVERYBODY AROUND BELIEVES IN ME,
AND IT TURNED OUT GOOD.
♪♪