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(Ted) FOUR CHEFS, THREE COURSES,
ONLY ONE CHANCE TO WIN.
(man) WHOA!
WHOA!
THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL
FROM THE MYSTERY ITEMS HIDDEN IN THESE BASKETS...
I DON'T KNOW WHAT TO DO WITH IT.
BEFORE TIME RUNS OUT.
(Ted) TIME'S UP.
YEAH!
OUR DISTINGUISHED PANEL OF CHEFS
WILL CRITIQUE THEIR WORK...
IT'S LIKE "GHOSTBUSTERS" STUFF.
I LIKE IT.
AND ONE BY ONE,
THEY MUST FACE THE DREADED CHOPPING BLOCK.
(Ted) YOU HAVE BEEN CHOPPED.
WHO WILL WIN THE $10,000 PRIZE,
AND WHO WILL BE CHOPPED?
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
CALLING ALL GRILLING FANATICS.
THIS IS GONNA BE A FANTASTIC TIME.
WE'VE INVITED SOME REAL PROS TO FIRE IT UP HERE.
LET'S MEET 'EM. FIRST UP--CHEF JAY LIPPIN.
(Jay) I'M THE EXECUTIVE CHEF OF SOUTHERN HOSPITALITY BBQ
HERE IN NEW YORK.
I'M VERY PASSIONATE ABOUT BARBECUE.
MY STYLE OF COOKING IS NOT OVERWORKING THE FOOD.
LET THE INGREDIENT SHINE.
I STARTED WORKING IN RESTAURANTS IN HIGH SCHOOL.
IT'S ALL I'VE EVER DONE, BUT IT IS A LOVE/HATE BUSINESS.
THE MAIN THING THAT I'VE HAD TO SACRIFICE IS MY FAMILY LIFE.
I HAVE TWO SONS, SO I'D REALLY LIKE TO WIN "CHOPPED"
TO MAKE THEM PROUD.
ANY CHEF THAT GOES AGAINST ME SHOULD BE A LITTLE INTIMIDATED.
WHEN I COOK, I'M VERY FOCUSED.
I'M VERY INTENSE IN WHAT I'M DOING.
EVERYONE'S GONNA HAVE TO BRING THEIR "A" GAME FOR ME.
NEXT--CHEF RICHARD PARK.
(Richard) I'M CO-OWNER OF CATHEAD'S BBQ
HERE IN SAN FRANCISCO.
(trolley bell rings)
I GREW UP IN TENNESSEE.
WE HAD ALL KINDS OF BARBECUES AND GRILLING.
I JUST LOVED IT, BECAUSE IT WAS JUST FIRE,
FOOD, AND THAT'S IT.
CATHEAD'S BBQ IS A POP-UP RESTAURANT.
WE DON'T HAVE A-A PHYSICAL LOCATION.
ONE DAY WE--WE COOK AT THIS PLACE CALLED THE CORNER.
AND NOW WE'RE GETTING MORE AND MORE OF A FOLLOWING.
WINNING "CHOPPED" WOULD HELP US START A RESTAURANT
THAT WE CAN JUST CALL OUR OWN.
I DON'T THINK ANYTHING CAN STOP ME FROM WINNING.
AND THEN-- CHEF MELISSA COOKSTON.
(Melissa) I'M A PROFESSIONAL BARBECUE COMPETITOR,
AND I'M FROM NESBIT, MISSISSIPPI.
I HAVE BEEN A WORLD CHAMPION.
I'M A NATIONAL CHAMPION.
TRYING TO CREATE A PERFECT BITE
FOR A JUDGE TO TASTE,
THAT'S WHAT GETS ME UP IN THE MORNING.
MY ABILITY TO MELD FLAVORS
AND BRING SOME OF MY BACKGROUND FROM THE MISSISSIPPI DELTA
IS WHAT MAKES ME SUCCESSFUL WITH ALL FOODS.
I'LL DEFINITELY HAVE SOME TRICKS UP MY SLEEVE
IN THE "CHOPPED" KITCHEN.
WE'LL SEE WHAT THIS LITTLE MISSISSIPPI GIRL CAN DO.
FINALLY--CHEF SEAN BRASEL.
(Sean) I'M THE EXECUTIVE CHEF/OWNER
OF MEAT MARKET RESTAURANT IN MIAMI--
THE STEAK HOUSE FOR THE 21st CENTURY.
IT'S NOT THE TYPICAL OLD STEAK HOUSE,
BECAUSE WE INCORPORATE NOUVEAU STEAK--
AMERICAN KOBE, BUFFALO,
A LOT OF NEW, MODERN-INFLUENCED GRILL.
IN THE KITCHENS, I'M PRETTY FAST.
I TRY AND JUST DO EVERYTHING AT TOP SPEED.
OUTSIDE THE KITCHEN, I JUST LOVE MOTORCYCLE RACING.
I'M AN ADRENALINE JUNKIE. I LOVE COMPETITION.
THE THOUGHT OF BEING ABLE TO COMPETE ON "CHOPPED"
AND BE THROWN THOSE INGREDIENTS JUST TURNS ME ON.
THE HEAT IS ON, CHEFS.
WE'RE THRILLED TO HAVE YOU HERE FOR THIS SPECIAL COMPETITION.
AS ALWAYS, THERE WILL BE THREE ROUNDS...
EACH COURSE COMES WITH ITS OWN BASKET OF MYSTERY INGREDIENTS.
YOU MUST USE EVERY INGREDIENT IN THE BASKET IN SOME WAY.
ALSO AVAILABLE TO YOU-- OUR PANTRY AND FRIDGE.
EACH ROUND IS TIMED. WHEN THE CLOCK RUNS OUT,
OUR JUDGES WILL CRITIQUE YOUR DISHES ON...
AND ALSO CREATIVITY.
IF YOUR DISH DOESN'T CUT IT, YOU WILL BE CHOPPED.
OKAY, THE GRILLS ARE RED-HOT AND READY TO GO.
PLEASE, OPEN YOUR BASKETS.
AND WE HAVE...
(Melissa) IF I BROUGHT TOFU TO A BARBECUE COMPETITION,
I WOULD BE LAUGHED OUT OF THE PARKING LOT.
YOU'LL HAVE 20 MINUTES FOR THE APPETIZER ROUND...
STARTING RIGHT ABOUT NOW.
TO CREATE TRUE BARBECUE,
IT TAKES HOURS AND HOURS.
SO I'M HAVING TO COMPLETELY ADAPT
EVERY SINGLE MINUTE.
BUT I'M GOING TO GIVE THESE BOYS A RUN FOR THEIR MONEY.
FIRST THING I WANT TO DO IS GET A RUB.
AND I'M JUST GONNA MAKE
AN OPEN-FACED GRILLED TOFU BARBECUE SANDWICH.
I GET CHILI POWDER, SMOKED PAPRIKA, GARLIC POWDER.
I AM AN EXTREMELY COMPETITIVE PERSON.
I THINK YOU'RE EITHER BORN WITH IT OR YOU'RE NOT.
YOU KNOW, SHUT UP AND COOK.
PUT YOUR MEAT WHERE YOUR MOUTH IS.
(Richard) I'VE ONLY BEEN COOKING FOR SIX YEARS,
SO I FEEL LIKE
I'M THE LEAST EXPERIENCED PERSON COOKING TODAY.
SO I'M REALLY EXCITED FOR THIS OPPORTUNITY.
I SEE TOFU,
AND I IMMEDIATELY THINK ASIAN.
I'M GONNA MAKE ASIAN-STYLE TOFU BAO
WITH GRILLED ROMANESCO.
A BAO--IT'S KIND OF LIKE A STEAMED BUN TACO,
AND IT'S JUST AWESOME.
OH, YEAH.
(Jay) IN MY CAREER, WHAT ASSURED ME TO BE SUCCESSFUL
IS EVERY DAY I GO INTO THE KITCHEN,
IT'S LIKE ANOTHER COMPETITION.
AS SOON I SEE THE ROMANESCO, I'M THINKING ITALIAN.
EVERYONE'S PROBABLY GONNA GRILL THE TOFU.
BUT I WANTED TO SHOW SOME ORIGINALITY.
I'M PURéEING IT WITH TOMATOES.
I'M PLAYING FOR MY FAMILY.
HAVING TWO SONS, THERE'S ALWAYS BILLS TO PAY.
I'M THINKING TO MYSELF, TOFU--
WHERE'S MY PROTEIN? WHERE'S MY STEAK?
TOFU'S VERY BLAND, SO I WANT TO PUT SOME FLAVOR IN THERE.
SO I PUT IT IN SALTWATER AND SUGAR WATER
AND A LITTLE BIT OF CURRY.
THE ROMANESCO CAULIFLOWER-- I TOSS IT WITH SOME OLIVE OIL,
SALT, AND A LITTLE BIT OF VINEGAR.
AND THEN FROM THERE IT GOES ON THE GRILL PAN.
IT'S A GRILLING COMPETITION, AND I'M GONNA FOCUS
ON JUST COOKING ON A GRILL,
MAKING SURE I HAVE GOOD, SOLID GRILL FLAVOR.
AND OUR JUDGES ARE CHEF MARC MURPHY,
THE MUSCLE BEHIND A VERY SUCCESSFUL RESTAURANT GROUP,
CHEF ELIZABETH KARMEL,
CELEBRATED RESTAURATEUR, AUTHOR, AND GRILLING EXPERT.
AND HE RULES THE KITCHEN AT TWO HOT NEW YORK NIGHTSPOTS--
CHEF CHRIS SANTOS.
AND CHECK IT OUT--
CHEF JAY GOING FOR THE SMOKER PAN.
THERE'S A BIG DIFFERENCE BETWEEN WHAT WE ALL KNOW AS BARBECUE
AND GRILLING.
(Elizabeth) THERE IS.
BARBECUE REALLY IS INDIRECT HEAT.
IT'S LOW. IT'S SLOW.
AND THERE ALWAYS HAS TO BE WOOD SMOKE IN THERE.
AND THEN GRILLING IS HOT AND FAST.
THE GREAT THING ABOUT THE CAMERONS STOVETOP SMOKER
IS IT'LL GIVE AN AUTHENTIC BARBECUE FLAVOR
IN A VERY QUICK AMOUNT OF TIME. (snaps fingers)
(Melissa) BARBECUE AND GRILLING ARE TOTALLY DIFFERENT.
SO THIS COMPETITION
IS ABOUT DOING SOMETHING THAT I'VE NEVER DONE BEFORE.
YOU KNOW, I'VE NEVER HAD SWEET TEA ***,
BUT I DO LOVE SWEET TEA,
AND I AM VERY ADEPT AT PUTTING SAUCES TOGETHER.
SO I'M GONNA REALLY LEAN ON THAT ABILITY
TO CREATE SOMETHING OUT OF THESE CRAZY INGREDIENTS.
(Sean) COOKING THE TOFU,
I WANT TO GET A GOOD SMOKED FLAVOR OUT OF IT.
SO I PUT SOME CINNAMON, SOME CLOVES,
A LITTLE STAR ANISE IN THE SMOKER.
THE LAST THING IN THE WORLD I WANT TO DO IS SERVE,
YOU KNOW, A BLAND GRILLED TOFU. THE SMOKER'S NEW TO ME.
I'VE NEVER USED ONE OF THESE. IT'S A CHALLENGE. I LOVE IT.
(Richard) ROMANESCO CAULIFLOWER--
I'M PRETTY STOKED, BECAUSE BEFORE I CAME OUT
I PRACTICED AND GRILLED CAULIFLOWER ON MY GRILL PAN.
MY GIRLFRIEND,
SHE PUT ME THROUGH THESE INTENSIVE TRAININGS,
GIVING ME CRAZY INGREDIENTS.
IT KIND OF READIED MY MIND FOR THIS WHOLE COMPETITION.
CHEFS, YOU ARE DOWN TO TEN MINUTES.
(Jay) I'M TRYING TO FIGURE OUT WHAT I'M GONNA DO WITH THE BUN.
I DECIDED I'M GOING THE ITALIAN ROUTE.
LET'S MAKE BREAD CRUMBS OUT OF IT.
SEASON IT UP. THROW IT IN THE OVEN.
OVEN DOOR.
PLAYING IT TOO SAFE, I'M GONNA GET CHOPPED.
AND, CHEFS, WE ARE AT THE 5-MINUTE MARK.
(Melissa) TIME IN THE "CHOPPED" ARENA GOES BY VERY FAST.
THESE BUNS ARE ON THE GRILL.
I'VE GOT TWO OR THREE OTHER THINGS GOING.
AND THE BUNS ARE ALL BURNING.
I ONLY HAVE A FEW BUNS, SO IF I BURN ALL THE BUNS,
THEN I HAVEN'T USED AN INGREDIENT,
AND I'M CHOPPED.
♪♪
AT THIS POINT I ONLY HAVE FOUR BUNS,
SO I CANNOT BURN ANY MORE BUNS.
I'M JUST HOPING IT'LL COME THROUGH FOR ME THIS TIME.
ANY TIME WHERE I'VE HAD TO PERFORM UNDER PRESSURE,
I'VE ALWAYS MANAGED TO BRING IT THROUGH IN THE END.
(Sean) I'M TAKING THE TOFU OUT OF THE SMOKER.
AND I PUT IT ON THE GRILL
TO GET THAT CHARRED TYPE OF FLAVOR ON THERE.
AND I HAVE MY SWEET TEA *** REDUCING,
AND I'M GONNA MAKE A DRESSING WITH IT.
I PUT IN COCONUT MILK, BECAUSE I NEED SOMETHING
WITH A CREAMY TYPE OF CONSISTENCY.
CHEFS, WE'RE AT THE TWO-MINUTE WARNING.
(Richard) MY HEART IS RACING.
I KNOW THAT I NEED TO START PLATING.
I SEE CAST-IRONS,
AND I THINK THAT LENDS PERFECTLY FOR MY PLATING.
BEHIND. BEHIND. BEHIND.
ONE MINUTE TO GO, CHEFS.
(Jay) I'M ADDING THE TOFU TO THE TOMATO SAUCE
AND PURéEING IT.
I'M HOPING TO GET A REAL SOFT TEXTURE,
BUT I'M RUNNING OUT OF TIME. I GOTTA GET THIS ON THE PLATE.
LET'S GO. FINISH UP. FINISH UP. FINISH UP.
I'M SHAKING. THE ONLY THING I'M CONCERNED ABOUT
IS GETTING EVERYTHING ON THE PLATE.
TEN, NINE, EIGHT,
SEVEN, SIX,
FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Melissa) I'M LOOKING DOWN AT MY FOOD,
AND IT LOOKS PRETTY DARN GOOD.
BUT I LOOK OVER, AND SEAN'S DISH IS BEAUTIFUL.
IT OUTCLASSES ANYTHING
THAT I EVEN THOUGHT ABOUT DOING.
(Jay) I THINK EVERYONE'S PLATES
ARE A LITTLE MORE FINISHED THAN MINE.
BUT HOPEFULLY THE FLAVORS WILL STAND OUT
AND MAKE UP FOR THE LACK OF FINISHING ON THE PLATE.
CHEFS, YOU'VE ARRIVED AT THE CHOPPING BLOCK.
I KNOW THE JUDGES ARE EAGER TO TASTE
WHAT YOU FOUR SEASONED PROS HAVE PREPARED
USING SWEET TEA ***, ASIAN STEAMED BUNS,
BABY ROMANESCO CAULIFLOWER,
AND EXTRA-FIRM TOFU.
CHEF JAY.
WHAT WE HAVE HERE TODAY IS BABY ROMANESCO
WITH A SWEET TEA SMOKED TOFU TOMATO SAUCE
WITH BREAD CRUMBS MADE OF THE STICKY BUNS
AND WITH SOME GRILLED SWEET POTATOES.
(Elizabeth) I THINK THAT THE TOMATO SAUCE
IS VERY FLAVORFUL.
AND THE TEXTURE OF THE TOFU--
THIS IS A BIG SURPRISE FOR ME, AND I-I LIKE IT.
I'M NOT GETTING MUCH SMOKE OUT OF THIS.
(Chris) I'M NOT GETTING MUCH SMOKE EITHER,
BUT THAT DOESN'T BOTHER ME SO MUCH.
BUT I DO FIND THE ROMANESCO TO BE A LITTLE BIT BLAND.
(Elizabeth) WHERE DID THE SWEET POTATOES COME FROM?
I FIGURED IT'D GIVE A LITTLE SWEETNESS, A LITTLE TEXTURE.
AND IT'S SOMETHING THAT I'VE DONE BEFORE.
I THINK IT'S A LITTLE DISJOINTED TO ME.
SO WHY ARE YOU HERE TODAY?
I WANT TO WIN FOR MY FAMILY.
I'D REALLY LIKE TO COME THROUGH STRONG
AND SHOW WHAT I CAN DO.
NEXT WE HAVE CHEF RICHARD.
TODAY I HAVE A GRILLED ASIAN TOFU BAO,
AND I HAVE SOME GRILLED ROMANESCO THERE.
SO ENJOY.
BEFORE I EVEN START, I JUST HAVE TO TELL YOU
THAT I THINK THIS PRESENTATION ROCKS.
I LOVE THE SKILLET. IT'S REALLY COOL.
AWESOME.
WHEN I SAW THE CONTENTS OF YOUR BASKET,
I IMMEDIATELY THOUGHT BAO.
SO I'M SO EXCITED.
I'VE NEVER HAD A BAO THAT'S BEEN GRILLED BEFORE.
I JUST WANTED TO USE THE GRILL AS MUCH AS I COULD
AND JUST GIVE IT A LITTLE BIT OF THAT SMOKY FLAVOR.
(Marc) THE TOFU-- I LIKE THE MARINADE,
BUT I WISH THERE WAS A LITTLE BIT MORE OF THAT MARINADE.
AND THE TOFU WAS CUT REALLY THICK.
SO IT ALMOST HAS THE SAME EXACT TEXTURE
AS THE BAO BUN.
SO THERE'S JUST SORT OF THIS ONE TEXTURAL NOTE.
SO WHAT ARE YOU GONNA DO WITH THIS MONEY IF YOU WIN?
I HAVE MY OWN BUSINESS. IT'S A POP-UP RESTAURANT.
WE'VE BEEN GOING FOR THREE YEARS,
AND WE'RE TRYING TO MAKE THE NEXT STEP.
AND THIS WOULD GIVE ME THE OPPORTUNITY
TO MAKE IT HAPPEN.
NEXT--CHEF MELISSA.
I'VE PREPARED FOR YOU
AN OPEN-FACED BARBECUED TOFU SANDWICH.
WELL, THIS SAUCE
IS ONE OF THE BEST BARBECUE SAUCES I'VE EVER HAD,
VERY STICKY AND VISCOUS
AND REALLY DELICIOUS.
THANK YOU.
I HAVE TO SAY THAT WHAT YOU'VE DONE WITH THE SWEET TEA HERE,
YOU'VE BROUGHT SOME AMAZING FLAVORS INTO IT.
BUT TO ME THE SAUCE HAS TOO MUCH HEAT.
IT'S KIND OF MASKING EVERYTHING ELSE.
SO YOU ACTUALLY MAKE YOUR LIVING
COMPETING IN BARBECUE COMPETITIONS.
YES.
I DO ABOUT 30 COMPETITIONS A YEAR.
ARE ANY OF 'EM 20 MINUTES LONG?
NO, YOU KNOW, USUALLY TWO DAYS.
SO YOU KNOW, FOR THE NEXT ROUND,
TWO DAYS IS GOOD. THAT'S GOOD FOR ME.
FINALLY--CHEF SEAN.
WHAT I DID TODAY
WAS A LITTLE STICKY BUN CROSTINI.
ON TOP I DID A CURRY-SMOKED MARINATED TOFU.
AND THEN THERE'S ROMANESCO IN TWO PARTS--
GRILLED AND THEN ALSO MADE, LIKE, A LITTLE SALAD
WITH SWEET TEA VINAIGRETTE.
SO DO YOU FEEL LIKE YOU WERE ABLE
TO KEEP YOUR NERVES ABOUT YOU
UNDER RIDICULOUS TIME CONSTRAINTS LIKE THIS?
IT'S DEFINITELY A CHALLENGE.
BUT THAT'S WHAT MAKES COMPETITION FUN.
THAT'S ALSO WHAT, YOU KNOW, WHAT MAKES AN ADRENALINE RUSH.
THIS IS A VERY BEAUTIFUL APPETIZER--
THE GREEN, THE DIFFERENT COLORS, AND THE GRILL MARKS.
I LOVE WHAT YOU DID WITH THE ROMANESCO.
BOTH WAYS ARE COOKED PERFECTLY.
THE GRILL REALLY IMPARTED SOME FLAVOR.
BUT THIS TOFU IS SMOKED.
IT'S ALMOST MEDICINAL.
IF THERE WAS LESS SMOKE ON THIS TOFU,
IT WOULD BE A HOME RUN.
HAVE YOU EVER USED ONE OF THESE STOVETOP SMOKERS BEFORE?
NO.
I HAVE A LITTLE SMOKER AT MY RESTAURANT
THAT I ONLY SMOKE A COUPLE ITEMS NOW AND THEN.
SMOKE IS LIKE ANY OTHER INGREDIENT.
YOU HAVE TO REALLY BALANCE HOW MUCH YOU'RE GONNA USE.
I ALWAYS TALK ABOUT SMOKE AS A KISS OF SMOKE.
AND I THINK THIS IS A BIG SLOBBER OF SMOKE.
OKAY. WELL, YOU ARE CLEARLY FOUR TOP-NOTCH CHEFS
WHO LOVE TO GRILL.
FOR THE JUDGES THIS IS GOING TO BE A TOUGH FIRST CHOP.
THANK YOU, CHEFS.
THAT WAS A LONG PROCESS.
YES.
RAKED OVER THE GRILL.
OVER THE SMOKER.
I COMMEND YOU FOR EVEN TRYING TO USE THAT THING.
YOU HAD TOO MUCH SMOKE, AND I DIDN'T HAVE ENOUGH SMOKE.
LEARN FROM YOUR MISTAKES.
I THINK WE HAD FOUR PRETTY GOOD TOFU APPLICATIONS.
SEAN'S WAS A LITTLE BIT TOO SMOKY,
BUT I LOVED THE FACT THAT HE SMOKED IT FIRST
AND THEN GAVE YOU THOSE GRILL MARKS.
BUT IT WAS JUST TOO SMOKED.
IT WAS REALLY MEDICINAL.
HOWEVER, HIS TREATMENT OF THE ROMANESCO
I THINK WAS THE MOST SUCCESSFUL IN THIS ROUND.
HE GAVE IT TO US TWO WAYS.
I THINK HE DID A REALLY GREAT JOB
EXCEPT FOR THE TOFU.
JAY DID SAY HE SMOKED HIS TOFU AS WELL,
BUT I DIDN'T REALLY PICK UP ON ANY SMOKE.
AND THE ROMANESCO WAS NOT SEASONED.
AND THE SWEET POTATO FOR ME WAS JUST OUT OF LEFT FIELD.
BUT AS DISJOINTED AS HIS DISH DEFINITELY WAS,
USING THE BUNS AS A BREAD CRUMB--
VERY CREATIVE.
AND THE TOMATO SAUCE WITH THE TOFU
WAS PRETTY AWESOME.
(Marc) RICHARD'S SANDWICH THAT HE MADE--
EVERY COMPONENT WORKED.
EVERYTHING WAS SORT OF DANCING TOGETHER.
YEAH, RICHARD I THOUGHT HAD THE TIGHTEST IDEA.
PRESENTATION-WISE IT WAS THE BEST DISH.
BUT TEXTURALLY IT WAS MISSING SOMETHING.
AND THERE WAS NO SAUCE ON MY BUN.
HOWEVER, MELISSA'S SAUCE WAS VERY SPICY.
IT JUST COMPLETELY OVERWHELMED THE DISH FOR ME.
I GENERALLY DO NOT LIKE THAT MUCH HEAT,
BUT IN THAT SAUCE, I LOVED MELISSA'S HEAT.
IN THE SAUCE, I THOUGHT--
AND THE FUNNY THING IS I LOVE HEAT,
BUT FOR ME IT DIDN'T WORK THERE.
AND FOR ME IT DID.
I LOVED THE SWEETNESS FROM THE SWEET TEA ***.
I THOUGHT THAT WAS BRILLIANT.
(Jay) THE ONE CONCERN THAT I HAD WAS USING TOO MUCH SMOKE.
BUT I THINK IT'S BETTER TO GO LESS THAN WITH TOO MUCH.
(Sean) I'M NOT FEELING GREAT.
IF I MAKE IT TO ROUND TWO, I'M NOT GONNA SMOKE AS MUCH.
YOU ALL COMPETED FIERCELY TO SHOW US WHAT YOU COULD DO,
BUT ONE CHEF IS NOT GOING TO HAVE A CHANCE
TO DO ANY MORE COOKING HERE TODAY.
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF SEAN, YOU'VE BEEN CHOPPED.
JUDGES.
CHEF SEAN, IT'S REALLY ALL ABOUT YOUR TOFU.
IT WAS A TECHNICAL FLAW
THAT JUST REALLY, REALLY DESTROYED YOUR DISH.
THANK YOU FOR THE OPPORTUNITY.
THANK YOU FOR BEING WITH US, CHEF.
(Sean) I'M BUMMED OUT.
I DIDN'T REALLY GET TO PROVE WHAT I CAN DO.
I TRIED A COOKING TECHNIQUE THAT'S UNFAMILIAR WITH ME,
AND IT DIDN'T WORK. BUT IT'S THE WAY IT IS.
CHEF JAY, CHEF RICHARD, CHEF MELISSA,
PLEASE OPEN YOUR BASKETS.
AND WE HAVE...
THE FIRST THING I SEE
IS THESE BEAUTIFUL WORDS
THAT SAY "RIB EYE."
THAT IS MY ABSOLUTE FAVORITE FOOD.
30 MINUTES ON THE CLOCK THIS TIME...
BEGINNING NOW.
(Richard) ROUND ONE DEFINITELY UPPED MY CONFIDENCE.
SO I IMMEDIATELY KNOW THE DIRECTION I'M GOING IN.
I WANT TO GET CIDER VINEGAR, SALT, AND SOME MUSTARD SEEDS
AND MAKE WATERMELON RIND PICKLES.
WATERMELON RIND PICKLES ARE DEFINITELY A SOUTHERN THING,
AND I WANT TO UTILIZE THAT AS MUCH AS POSSIBLE.
I'M ALSO MAKING A GRILLED WAGYU STEAK
WITH A GRILLED SUMMER CORN SALAD.
JAY'S DEFINITELY MY STIFFEST COMPETITION.
HE'S OLDER. HE'S WAY MORE EXPERIENCED THAN I AM.
BUT I THINK THAT I HAVE A GOOD CHANCE.
(Jay) OKAY, YOU GOT A STEAK.
SO I'M LIKE, OKAY, DO A RUB.
BUT MELISSA'S A BARBECUE CHEF. SHE'S GONNA DO A RUB.
SO I HAVE TO DO SOMETHING THAT'S DIFFERENT.
I SEE THE COFFEE, THE ANCHO PEPPERS,
AND I'M GONNA DO AN ESPRESSO AND ANCHO-RUBBED RIB EYE STEAK.
I THINK, YOU KNOW, THE COMPETITION'S TOUGH.
EVERY ONE OF US BRINGS SOMETHING ELSE TO THE TABLE.
MY BACKGROUND IS FROM FINE DINING
TO HIGH VOLUME TO BARBECUE.
SO MY BIGGEST STRENGTH IS MY EXPERIENCE.
(Melissa) I LOVE RIB EYES. THERE'S SO MUCH FLAVOR.
AND THE MARBLING...
I SPRINKLE THIS RIB EYE WITH A MILD BARBECUE RUB.
AND I WILL PUT THEM ON IN THE LAST FEW MINUTES,
BECAUSE IT'S NOT GONNA TAKE LONG TO COOK THOSE.
WINNING "CHOPPED" WILL PROVE TO OTHER PEOPLE
THAT, HEY, I'M NOT JUST A SMOKER.
I CAN GRILL, TOO. MEAT IS MEAT. FLAVORS ARE FLAVORS.
(Ted) SO WAGYU BEEF
IS A VERY, VERY HIGH-QUALITY TYPE OF MEAT.
IT'S BASICALLY AMERICAN KOBE BEEF.
(Chris) IT'S JAPANESE CATTLE CROSSBRED WITH ANGUS
OR AMERICAN CATTLE.
I THINK IT'S THE BEST STEAK PRODUCED IN THE UNITED STATES.
I THINK IT'S THE BEST THAT WE CAN GET HERE.
(Richard) WAGYU BEEF IS AN EXPENSIVE CUT,
SO YOU WANT TO NOT MESS IT UP.
I WANT TO GO REALLY SIMPLE WITH THE SEASONINGS.
AND I SEE THYME, SO I THINK
THAT'S GONNA COMPLEMENT THE STEAK VERY WELL.
RIGHT BEHIND YOU. BEHIND.
I'M LOOKING AROUND FOR SOMETHING
TO PUT INTO MY GRILLED CORN SALAD,
AND I SEE BASIL.
IMMEDIATELY, TOMATO, BASIL, CORN--
IT'S MESHING.
10,000 BUCKS WOULD GIVE ME THE OPPORTUNITY
TO TAKE MY BUSINESS TO THE NEXT LEVEL.
I'VE BUILT THE BUSINESS FROM NOTHING
TO BEING SUCCESSFUL.
TO SEE PEOPLE COME IN AND EAT OUR FOOD,
IT'S JUST--JUST KILLER.
(Ted) AND, CHEFS, WE'VE HIT THE 15-MINUTE MARK.
I'M FEELING PRETTY GOOD ABOUT MY TIME.
I GET MY BEEF ON THE GRILL,
AND IMMEDIATELY THERE ARE FLARE-UPS.
(Chris) I DON'T LOVE WHAT'S HAPPENING ON MELISSA'S STATION.
IT SEEMS LIKE SHE'S GOT TOO MUCH FLAME.
I WOULD BE TURNING DOWN THAT HEAT IF I WERE HER.
(Melissa) I'M TRYING TO KEEP THOSE STEAKS
AWAY FROM THE OPEN FLAMES,
BECAUSE AN OVERCOOKED RIB EYE WOULD--WOULD BE A CRIME.
YOU KNOW, I HOLD THE BAR VERY HIGH FOR MYSELF.
I'M A WORLD CHAMPION, AND I'M A NATIONAL CHAMPION.
SO AT THE END OF THE DAY, IT IS MY REPUTATION AT STAKE.
I SEE THE CORN, AND I KNOW I'VE GOTTA MAKE A SALAD.
I SLICE IT THIN,
AND I WANT TO INCORPORATE THE WATERMELON IN IT.
MY SONS, THEY UNDERSTAND HOW HARD IT IS
IN THE RESTAURANT BUSINESS,
AND THEY'D LIKE SOMETHING MORE IN THEIR LIVES.
MY OLDEST SON'S ACTUALLY STARTING
TO GO TO MEDICAL SCHOOL, SO THAT'S NOT GONNA BE CHEAP.
RETIREMENT IS NOT IN THE FUTURE FOR ME.
HOW MUCH TIME?
CHEFS, YOU ARE DOWN TO TEN MINUTES.
(Melissa) I CAN TELL WHEN A STEAK'S DONE BY FEELING IT.
AND I FEEL REALLY GOOD ABOUT THESE STEAKS,
'CAUSE I THINK I'VE GOT THEM RARE TO MID-RARE.
(Richard) I TAKE THE STEAKS OFF,
AND I'M A LITTLE CONCERNED
ABOUT THE AMOUNT OF TIME THAT I HAVE TO REST IT.
BUT I NOTICE THAT THEY'RE PERFECTLY CRUSTED,
SO I CHOOSE JUST TO GO WITH IT.
HOT SAUCE.
I GO TO THE PANTRY TO GRAB MOLASSES,
TABASCO, AND KETCHUP.
I'M THINKING A SWEET BARBECUE SAUCE.
THAT'S WHEN I THINK ABOUT THE COLESLAW DRESSING.
SO I JUST PUT THE DRESSING IN THE BARBECUE SAUCE.
(Jay) THE COLESLAW DRESSING, IT'S WAY TOO SWEET.
I'M GONNA TAKE SOME GOAT CHEESE AND MAKE A SAUCE WITH IT.
WITH A LITTLE BIT OF SOUR CREAM.
IN THE PAST I'VE DONE STEAKS WITH GOAT CHEESE.
SOUR CREAM'S GONNA THIN IT OUT A LITTLE BIT,
AND IT'S GONNA GIVE A NICE COUNTERBALANCE
TO THE SALAD AND THE STEAK AS WELL.
AND, CHEFS, YOU ARE DOWN TO THE 5-MINUTE MARK.
(Melissa) I HAVE A COUPLE OF MINUTES LEFT.
SO I'M THINKING, YOU KNOW,
I SHOULD GRILL OFF A SLIVER OF WATERMELON
AND PUT IT ON TOP OF THE TOMATO SALAD AS A GARNISH.
BEHIND.
RICHARD JUST PUT SOMETHING IN THE BLAST FREEZER.
COOL.
(Ted) HUH.
BEHIND.
(Richard) I TAKE THE WATERMELON RIND PICKLES
TO THE BLAST CHILLER,
BECAUSE I WANT TO MAKE SURE THAT THEY'RE CRISP.
I KNOW IT'S GONNA BE THE LAST THING I PUT ON THE PLATE,
SO I LEAVE IT IN THERE AS LONG AS POSSIBLE.
(Ted) AND, CHEFS, THIS IS YOUR TWO-MINUTE WARNING.
(Jay) I WANTED TO WORK SOME TYPE OF CROSTINI INTO THE DISH.
TO ME, EATING A STEAK, YOU GOTTA HAVE A PIECE OF BREAD.
YOU GOTTA SOP UP THOSE JUICES.
THAT'S IT.
(Marc) IT LOOKS LIKE JAY AND MELISSA ARE DONE.
AND NOW RICHARD STILL HAS STUFF IN THE FREEZER.
(Chris) IT'S GETTING DOWN TO THE WIRE HERE.
(Melissa) RICHARD IS REALLY SCRAMBLING.
I DON'T WANT ANYONE TO GO DOWN
BY NOT GETTING ONE OF THE INGREDIENTS ON THE PLATE.
(Richard) I'M FRANTIC AT THIS POINT.
AND THEN I'M LIKE, OH, MAN, PICKLES.
(Ted) TEN, NINE, EIGHT,
SEVEN, SIX,
FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
WHEW. THAT WAS TOO CLOSE FOR COMFORT.
(Richard) IT'S ALL ON THE PLATE.
I DID IT. I'M HAPPY WITH MYSELF.
AT THE END OF THE ROUND, I'M LOOKING--
ALL OF US DID BASICALLY THE SAME PLATE.
SO I THINK IT'S THE EXECUTION ON THE PLATES.
THAT'S GONNA BE THE DIFFERENCE.
♪♪
FOR THE ENTRéE COURSE, WE GAVE YOU
WAGYU RIB EYE STEAKS,
BABY CORN, WATERMELON,
AND COLESLAW DRESSING.
CHEF RICHARD, WHAT DID YOU DO WITH THAT?
I DID A GRILLED RIB EYE WITH A BARBECUE STEAK SAUCE,
WATERMELON RIND PICKLE, AND A GRILLED BABY CORN SALAD.
(Marc) WHERE'S THE COLESLAW DRESSING?
THE COLESLAW DRESSING IS IN THE SAUCE.
SOMETHING I FIND WITH PICKLING A LOT
IS THE RATIO OF SALT TO SUGAR--
IF IT'S WRONG, IT CAN REALLY MESS THINGS UP.
AND I THINK YOU REALLY GOT IT RIGHT PERFECT HERE.
(Elizabeth) MM-HMM.
THANK YOU.
THE FLAVOR OF THE SAUCE IS DELICIOUS.
AND I THINK THE PICKLE
CUTS THROUGH THE FATTINESS OF THE MEAT
IN SUCH A BEAUTIFUL WAY.
BUT UNFORTUNATELY,
MY STEAK IS ALMOST RAW.
(Marc) WOW. MINE'S PERFECT.
(Chris) YEAH, MINE'S-- MINE'S PRETTY GOOD.
WOW, YOURS IS PERFECT.
I THOUGHT THEY WERE ALL THE SAME. I APOLOGIZE.
THE CORN IS GOOD, BUT I FEEL LIKE
IT'S A LITTLE BIT "MEH" CREATIVITY-WISE.
YEAH, THAT'S THE THING. IT'S VERY UNDERSEASONED,
BUT ALSO YOU DIDN'T DO A GREAT JOB AT HUSKING IT,
SO I'M HAVING A LOT OF THOSE STRAWS.
NEXT WE HAVE CHEF MELISSA.
I'VE PREPARED FOR YOU A BARBECUE-RUBBED RIB EYE
WITH A WATERMELON-CORN SALSA AND A SUMMER SALAD.
(Elizabeth) YOU MUST HAVE USED COLESLAW DRESSING
IN YOUR SALSA, RIGHT?
JUST A LITTLE BIT.
A LITTLE BIT. IT'S JUST ENOUGH TO ACCENT EVERYTHING
AND BRING EVERYTHING TOGETHER.
AND I LOVE THE COMBINATION OF THE RAW CORN FLAVOR
WITH THE COOKED TOMATOES.
I AGREE. I THINK THE SALSA'S DELICIOUS.
BUT MY STEAK IS RAW.
IT'S NOT JUST EXTRA RARE. IT'S RAW.
WE SAW YOU STRUGGLING WITH THE FLARE-UP.
AND MAYBE IN YOUR DESIRE TO AVOID SCORCHING IT,
YOU HAD TO MOVE IT SO MUCH THAT YOU WERE TAKING IT OFF THE HEAT.
I THINK THE GRILL PAN FIRMS MEAT
A LITTLE FASTER THAN, SAY, IF YOU USED A NORMAL GRILL.
THE ONE THING I'M MOST CONFUSED ABOUT--
YOU WENT AND GRILLED THE WATERMELON,
AND I FEEL LIKE A LOT OF THAT BURNT FLAVOR
SORT OF TRANSFERRED INTO THAT WATERMELON.
UNFORTUNATELY, IT DOESN'T HAVE A GREAT FLAVOR.
FINALLY--CHEF JAY.
WHAT WE HAVE HERE
IS AN ANCHO AND ESPRESSO- RUBBED RIB EYE STEAK
WITH A CORN AND WATERMELON SALAD
WITH A GOAT CHEESE AND COLESLAW DRESSING SAUCE.
WELL, I LOVE
THE CARAMELIZED CHAR ON THE EXTERIOR.
THANK YOU.
THE WAY YOU SLICED THE CORN-- IT'S JUST LIGHTLY COOKED.
BETWEEN THE SOFT TEXTURE
OF THE WATERMELON AND THE CRUNCH...
SURE.
YOU'VE GOT A NICE, DIFFERENT TEXTURE BALANCE HERE.
UM, YOUR STEAK IS COOKED PERFECTLY ON THE INTERIOR,
BUT ON MY PIECE THERE'S ALMOST TOO MUCH CHAR.
AND WHAT'S HAPPENING FOR ME IS IT'S IMPARTING
A BITTER AFTERTASTE.
SURE.
BUT THE GOAT CHEESE WAS A GREAT WAY
TO WORK WITH THAT COLESLAW DRESSING.
BUT PRESENTATION'S A LITTLE SLOPPY.
AND THAT'S, LIKE, A LOT OF FOOD.
(Elizabeth) RIGHT.
THIS IS A BIG PLATE FOR ME.
YEAH.
THREE VERY DISTINCT TAKES ON SUMMERTIME GRILLING GOODNESS.
IT'LL BE VERY INTERESTING TO SEE HOW THIS SHAKES OUT.
THANK YOU, CHEFS.
WHEN YOU'RE FEELING MEAT ON THOSE GRILL PANS--
I MEAN, I'VE TOUCHED ENOUGH STEAKS IN MY LIFE, YOU KNOW?
(Jay) YEAH.
IT WAS FIRM.
I THINK THEY LIKED JAY'S THE BEST.
WE'LL SEE.
WE WILL.
WELL, JUDGES, YOU CERTAINLY GOT SOME COWBOY-SIZED ENTRéES.
HOW WAS THE FLAVOR?
(Elizabeth) I THINK THE BOTTOM LINE IS
THE MEAT ITSELF WAS FANTASTIC,
BUT EVERY SINGLE ONE OF THE CHEFS
WAS UNEVEN IN ITS COOKING.
FROM RICHARD, MINE WAS RAW, BUT THEIRS WAS PERFECT.
ALTHOUGH I LOVED HIS COMPOSITION,
AND I LIKED THE FLAVORS.
AND RICHARD REALLY STOOD OUT IN HIS PICKLED WATERMELON.
BUT HIS CORN WAS COMPLETELY UNDERSEASONED.
IT HAD A LOT OF THE SILK REMAINING.
HOWEVER, WHAT MELISSA GAVE ME WAS RAW--
LIKE, RAW.
BUT THEN I LOVED THAT SHE GRILLED THE TOMATOES.
AND I THOUGHT THAT HER SALSA REALLY SPARKLED.
YEAH, I THOUGHT THAT WAS COMPOSED PRETTY WELL.
BUT THE WATERMELON--PUTTING IT ONTO A DIRTY GRILL LIKE THAT
I THINK WAS A BIG MISTAKE.
RIGHT.
I THINK JAY WAS THE MOST CREATIVE
WITH THE COLESLAW DRESSING,
ADDING THAT GOAT CHEESE AND MELLOWING IT OUT.
BUT HIS STEAK, FOR ME, WAS REALLY, REALLY BITTER
AND WAY OVERCHARRED.
BUT MINE WAS PERFECT.
YEAH.
I THOUGHT HIS FLAVORS WERE GREAT,
BUT IT JUST--YOU KNOW, IT LOOKED LIKE A HOT MESS.
(Melissa) I'M MOST WORRIED ABOUT THE FACT
THAT MY STEAKS WERE A LITTLE LESS THAN RARE.
THERE'S NO EXCUSE FOR TAKING A RIB EYE
AND NOT GETTING IT COOKED PROPERLY.
(Richard) I'M A LITTLE UPSET THAT ONE OF 'EM
WASN'T AS COOKED AS WELL AS I WOULD HAVE LIKED.
BUT I'M NOT WILLING TO GET CHOPPED RIGHT NOW.
I FEEL LIKE EACH ROUND I'M GETTING
A LITTLE BIT MORE CONFIDENT AND MORE CONFIDENT.
IT'S BEEN A JOY TO HAVE EACH OF YOU BEHIND THE GRILL
FOR THIS SPECIAL COMPETITION,
BUT SADLY WE HAVE TO SAY "SO LONG" TO ONE OF YOU NOW.
♪♪
♪♪
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF MELISSA, YOU'VE BEEN CHOPPED.
JUDGES.
MELISSA, YOU ARE A KEEN COMPETITOR.
YOUR FLAVORS WERE VERY GOOD,
BUT YOUR MEAT WAS RAW.
AND YOU CAN'T WIN THE TOP PRIZE
IF YOU DON'T HIT ALL THE MARKS.
I JUST APPRECIATE THE OPPORTUNITY TO BE HERE,
AND I ENJOYED MEETING EACH ONE OF YOU.
THANK YOU, CHEF. GOOD LUCK TO YOU.
THANK YOU.
(Melissa) TODAY WAS NOT MY BEST EFFORT.
BUT NO ONE CAN WIN ALL THE TIME.
I WANTED TO SEE WHAT I COULD DO,
BUT YOU KNOW, AT THE END OF THE DAY, I DIDN'T HAVE IT.
(Jay) I'VE GOT MY GAME FACE ON.
I'M TRYING TO WIN ANY WAY I CAN.
AND IF IT MEANS ME INTIMIDATING HIM A LITTLE BIT,
I'M GONNA DO IT.
(Richard) I KNEW GOING IN THAT I'D HAVE LESS EXPERIENCE
THAN MY COMPETITORS, BUT AT THIS POINT
JAY AND I ARE NECK AND NECK. LET'S GET IT ON.
PLEASE OPEN YOUR BASKETS.
AND YOU MUST USE...
30 MINUTES ON THE CLOCK THIS TIME...
STARTING NOW.
(Richard) I MADE IT TO THE FINAL ROUND.
I'M ONLY ONE PERSON AWAY FROM WINNING,
AND I AM JUST STOKED.
WHEN I WAS PRACTICING FOR THIS COMPETITION,
I CAME UP WITH THE IDEA OF A BISCUIT ON A GRILL PAN.
AND SO THAT'S GONNA BE MY ACE IN THE WHOLE.
AND THEN WITH THE PEACHES I'M THINKING PEACHES AND CREAM.
THAT'S KIND OF LIKE THE GRAVY AND BISCUIT,
BUT IT'S, LIKE, FOR DESSERT.
(Jay) RIGHT NOW
WHAT STANDS BETWEEN ME AND $10,000 IS MYSELF.
I'M NOT WORRIED ABOUT RICHARD.
I'VE JUST GOT TO MAKE SURE THAT I BRING MY BEST GAME
TO THE PLATE.
STOUT BEER I KNOW IS VERY CARAMELLY,
WHICH IS GREAT FOR DESSERTS. SO I'M THINKING STOUT ICE CREAM.
I SEE THE MARSHMALLOW SPREAD, AND I'M THINKING WHOOPIE PIES
WITH MARSHMALLOW TOPPING AS THE FILLING.
I GRAB BUTTERMILK, SOME EGG YOLKS, SUGAR,
THE STOUT BEER,
AND I KNOW THAT I'VE GOT TO GET IT INTO THE ICE CREAM FREEZER.
(Ted) WELL, JAY IS IN THE ICE CREAM MACHINE.
BEER HAS A LOT OF SUGAR IN IT,
AND IT COULD BE A GREAT COMPONENT IN AN ICE CREAM.
AND THEN MIX A LITTLE OF THAT MARSHMALLOW SPREAD
IN WITH THE ICE CREAM.
OH, THROW SOME PEACHES ON TOP. BRING IT ON.
(Richard) I REALLY LIKE STOUT BEER.
IT'S RICH AND KIND OF EARTHY.
I THINK IT LENDS WELL TO A SWEET DISH.
BUT I'M NOT SURE WHAT I WANT TO DO WITH IT,
SO I JUST START REDUCING IT.
JAY--HE'S GOT A LEG UP ON ME IN THE WORLD,
AND--AND THAT'S OKAY. I KNOW I'M STILL LEARNING.
I'M JUST HUNGRY FOR EXPERIENCE. I WANT MORE.
AND, CHEFS, YOU HAVE 20 MINUTES LEFT ON THE CLOCK.
(Elizabeth) GRILLING IS GREAT FOR DESSERT,
BECAUSE WHAT IT DOES IS IT REALLY INTENSIFIES
NATURAL SUGARS, AND IT WILL TASTE SO UNBELIEVABLE.
I BET A LOT OF PEOPLE FORGET TO GRILL THEIR DESSERT.
(Jay) I KNOW I HAVE TO USE EMPANADA WRAPPERS SOMEHOW.
SO OKAY, WHOOPIE PIES--I NEED TO MAKE SOME TYPE OF COOKIE.
I PUT SOME CONFECTIONERS' SUGAR AND SOME COCOA POWDER ON 'EM,
PUT 'EM IN THE OVEN. HOPEFULLY THEY'RE GONNA CRISP UP.
IN MY CAREER I'VE SACRIFICED A LOT,
FRIENDS THAT I HAD, BEING AWAY FROM FAMILY FOR HOLIDAYS.
WINNING "CHOPPED" WOULD SHOW TO MY FAMILY
ALL MY HARD WORK HAS PAID OFF.
(Richard) I HAVE TO USE THESE EMPANADA WRAPPERS,
SO I'M THINKING I CAN PUT IT ON TOP
OF THE PEACHES AND CREAM.
I JUST START CUTTING 'EM INTO STRIPS,
GET OIL ON THE STOVE, AND I START FRYING 'EM UP.
(Ted) CHEFS, YOU ARE DOWN TO THE 10-MINUTE MARK.
(Jay) I'M FOLDING MY ICE CREAM, MY PEACHES,
AND I'M LIKE, OH, MY GOD, WHAT AM I GONNA DO?
IT'S TURNING TO SOUP.
THIS BLAST FREEZER'S GOTTA BLAST IT.
I'M HOPING THAT IT'S GONNA REFREEZE MY ICE CREAM.
(Chris) CAN WE TALK ABOUT RICHARD?
HE'S MAKING BISCUITS.
I JUST CAN'T SEE HOW THESE BISCUITS ARE GONNA COOK
ALL THE WAY THROUGH WITHOUT BURNING.
(Richard) THE BISCUITS ARE STICKING A LITTLE BIT,
BUT I HAVE TO GO WITH THIS.
I CUT 'EM INTO STRIPS.
AND I'M THINKING, PLATE THE DISH.
ONCE AGAIN, I SEE CAST-IRON.
I'M LIKE, THIS IS A THEME.
I'M GONNA STICK WITH IT ALL THE WAY THROUGH.
WE ARE DOWN TO FIVE MINUTES.
(Jay) I'M CHECKING MY ICE CREAM,
AND IT'S NOT DOING WHAT I WANT IT TO DO.
I KNOW THAT I HAVE TO SPREAD IT OUT,
GIVE IT MORE SURFACE AREA. IT'S GONNA COOL QUICKER.
THIS IS AN EMERGENCY.
I'VE THROWN THE DICE. I KNOW I'VE GOTTA USE WHAT I HAVE.
(Richard) I'M GONNA TRY TO INCORPORATE
THE MARSHMALLOW SPREAD INTO A CREAM
WITH THE REDUCED STOUT.
UNFORTUNATELY, MY STOUT OVER-REDUCES.
SO I POUR MORE STOUT IN.
I HAVE TO MAKE THIS HAPPEN AND MAKE IT HAPPEN FAST.
(Marc) JAY LOOKS VERY CONCENTRATED.
AND HE'S JUST STARING AT THE CLOCK RIGHT NOW,
WHICH IS--
I THINK HE'S NOT HAPPY WITH WHAT'S HAPPENING
IN THE BLAST CHILLER.
(Jay) I'M LEAVING IT TO THE LAST CONCEIVABLE SECOND
TO TAKE MY ICE CREAM OUT OF THE FREEZER.
TO ME, IT'S EITHER WINNING OR NOT WINNING.
THERE'S NO SECOND OR THIRD PLACE.
IF I WIN, I'VE ACCOMPLISHED WHAT I WANTED TO DO.
(Ted) CHEFS, WE ARE DOWN TO ONE MINUTE.
I GOTTA GET MY ICE CREAM.
IT'S A MUSHY, GEL-LIKE CONSISTENCY,
BUT I'M, LIKE--I'VE GOTTA GET IT ON THE PLATE.
(Richard) I POUR THE CREAM
ONTO THE PEACHES AND STRAWBERRIES,
AND BEFORE I KNEW IT, I'D POURED TOO MUCH ON.
I'M SUPER AFRAID THAT I'M GONNA GET CHOPPED.
TEN, NINE, EIGHT,
SEVEN, SIX,
FIVE, FOUR,
THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Jay) THE FLAVORS WERE THERE. MY IDEA WAS THERE.
BUT I DIDN'T EXECUTE, BUT AT THIS POINT,
THERE'S ABSOLUTELY NOTHING I CAN DO ABOUT IT.
(Richard) I DON'T KNOW IF MY DISH IS SUCCESSFUL,
BUT I LOOK AT JAY'S DISH,
AND I SEE A FLAT, MELTY SOMETHING.
I'M THINKING, LIKE, OH, MAN, I'VE GOT THIS.
♪♪
FOR THE FINAL ROUND OF THIS SPECIAL COMPETITION
THE MYSTERY BASKET CONTAINED
STOUT BEER, EMPANADA WRAPPERS,
PEACHES, AND MARSHMALLOW SPREAD.
SO, CHEF JAY, WHERE DID THAT TAKE YOU?
WHEN I SAW THE MARSHMALLOW, I THOUGHT WHOOPIE PIES.
I TRIED WITH THE GRILLED PEACHES AND THE STOUT
TO MAKE AN ICE CREAM WITH IT. IT DIDN'T LEAVE ENOUGH TIME.
SO THAT'S WHY TOWARDS THE END YOU SAW ME WATCHING THE CLOCK
FOR LITERALLY THE LAST SECOND TO PULL IT OUT.
WE SAW YOU BORING HOLES
INTO THE CLOCK WITH YOUR EYES.
YEAH, IT WOULDN'T STOP.
I WAS TRYING TO GET IT TO STOP AND SLOW DOWN,
BUT IT WOULDN'T WORK.
YOU KNOW, THIS DIDN'T REALLY COME TOGETHER AS AN ICE CREAM.
BUT IT DOESN'T BOTHER ME.
THE FLAVORS ARE REALLY, REALLY NICE.
THE MARSHMALLOW SPREAD AND THE BUTTERMILK ICE CREAM--
REALLY AWESOME.
I THINK THE IDEA WAS FANTASTIC.
DID YOU MARINATE THE PEACHES IN ANYTHING?
NO, I JUST PUT A LITTLE BIT OF SUGAR,
'CAUSE I WANTED THE FRESHNESS OF THE FRUIT
TO CUT THROUGH IT.
(Marc) I LIKE THE FLAVOR
OF THE SORT OF SOUP, I WOULD ALMOST CALL IT.
THE DISAPPOINTING THING FOR ME IS THIS EMPANADA.
UNFORTUNATELY, I THINK IT'S JUST A LITTLE TOO TOUGH.
AND THEN ALSO THERE'S JUST SOME PLATING ISSUES.
IT'S A LITTLE SLOPPY.
LAST DESSERT-- CHEF RICHARD.
WHAT I'VE MADE FOR YOU TODAY IS A GRILLED BISCUIT
AND MARSHMALLOW PEACHES AND CREAM.
IT'S MEANT TO BE MORE OF LIKE A PLAY
ON A DESSERT-Y BISCUITS AND GRAVY.
(Elizabeth) AS A SOUTHERNER,
I THINK DOING BISCUITS AND GRAVY
IS A REALLY CREATIVE TWIST FOR A DESSERT.
CAN YOU WALK US THROUGH THIS CREAM SAUCE GRAVY?
I REDUCED THE STOUT.
AND I TOOK SOME HEAVY CREAM
AND MIXED IT IN TOGETHER WITH THE MARSHMALLOW.
I'M NOT GETTING THAT SWEETNESS FROM THE MARSHMALLOW.
I'M JUST GETTING TOO MUCH OF THE BITTERNESS.
I HAD TO ADD A LITTLE BIT OF EXTRA STOUT,
AND IT PROBABLY DIDN'T COOK ALL THE WAY OFF.
THE BISCUITS--DID YOU INTEND THEM TO BE THIS DARK?
NO.
WHEN YOU COUPLE THAT
WITH BITTERNESS FROM THE STOUT,
IT'S A LITTLE BITTER.
BUT THE BISCUITS THAT WEREN'T OVERCHARRED
WERE TOTALLY DELICIOUS.
AS THE GRILL PANS COOL OFF,
ALL THAT REMAINS IS FOR THE JUDGES
TO MAKE THEIR FINAL DECISION. THANK YOU, CHEFS.
WHEW.
NICE JOB, MAN.
YEAH. HOLY COW.
WELL, I THINK IT WAS A GOOD BATTLE.
I'M HAPPY WITH MY RESULTS.
WE GAVE IT OUR BEST SHOT, SO IT WAS GOOD.
CHEERS.
CHEERS.
WELL, WE KNEW THIS WAS GONNA BE A VERY HEATED COMPETITION.
FOR JAY'S DESSERT, THE FLAVORS WENT TOGETHER.
THERE WAS THE VERY SWEET MARSHMALLOW,
AND THEN THERE WAS THE LITTLE BIT BITTER AND SOUR
BECAUSE OF THE BUTTERMILK THAT HE USED.
THE BIGGEST PROBLEM JAY HAD WAS THE EMPANADA,
AND I REALLY WISH HE HAD MAYBE ROLLED IT OUT,
TRIED TO MAKE IT THINNER.
HE REALLY HAD A NICE BALANCE IN THAT DESSERT
THAT RICHARD DID NOT.
(Elizabeth) BUT THE SWEET DESSERT BISCUITS AND GRAVY
WERE VERY, VERY CREATIVE.
THE BISCUIT WAS FANTASTIC,
BUT IT WAS NOT IN THE BASKET.
AND I THINK THAT RICHARD'S SAUCE--
THE BITTERNESS FROM THE STOUT WAS JUST OVERWHELMING.
IF WE GO BACK TO THE FIRST COURSE,
JAY'S APPETIZER WAS WEIRD.
AND DISCONNECTED.
OVERCOOKED SWEET POTATO.
BUT THE CREATIVITY THAT JAY USED IN THE APPETIZER,
PUTTING THAT TOFU INTO A TOMATO SAUCE
AND MAKING IT SORT OF FEEL OR LOOK LIKE RICOTTA--
I ENJOYED THAT.
HOWEVER,
RICHARD CLEARLY WON THE APPETIZER ROUND.
RICHARD REALLY HIT A HOME RUN.
THE BUN WAS GRILLED.
THAT SAUCE THAT HE USED ON THE TOFU WAS WONDERFUL.
NOW I THINK WE'VE GOT TO TALK ABOUT THE STEAKS.
I THOUGHT THAT RICHARD'S STEAK WAS SO UNDERDONE.
YOURS WAS BLACK AND BLUE AND NOT ENJOYABLE.
WHEREAS WITH JAY, HE OVERCHARRED MY STEAK,
BUT YOU GUYS LIKED IT.
HE HAD THAT RUB ON THERE
THAT ELEVATED THE FLAVOR OF THAT BEAUTIFUL STEAK.
BUT I THOUGHT CREATIVITY-WISE,
RICHARD--HE REALLY MADE A WONDERFUL PICKLED WATERMELON.
AND IT REALLY WAS THE PERFECT PAIRING
WITH THE FATTY WAGYU RIB EYE.
ALL RIGHT, DO YOU HAVE A DECISION?
WE DO.
OKAY.
I FEEL LIKE I MIGHT WIN.
THIS IS GONNA MAKE A WORLD OF DIFFERENCE TO MY BUSINESS.
THERE WAS A COUPLE OF MISSTEPS,
BUT OVERALL I GAVE THE OLD GUY A RUN FOR HIS MONEY.
(Jay) THE FLAVORS STRAIGHT ACROSS
THE WHOLE 3-COURSE MEAL WERE THERE.
I THINK THE TECHNIQUE, EXCEPT FOR THE ICE CREAM, WAS SPOT-ON.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪
CHEF RICHARD, YOU'VE BEEN CHOPPED.
JUDGES.
RICHARD, WE REALLY HAD SOME REALLY HIGH HOPES FOR YOU.
THAT SANDWICH YOU GAVE US
TO START WITH WAS REALLY, REALLY GOOD.
BUT THERE WAS STILL SOME FLAWS WITH YOUR MAIN COURSE
AND YOUR DESSERT, SO WE HAD TO CHOP YOU FOR THAT.
IT WAS AN AMAZINGLY CLOSE CONTEST.
THANKS FOR THE OPPORTUNITY.
THANK YOU, CHEF.
THANK YOU.
GREAT TO MEET YOU.
BYE, GUYS.
(Richard) OF COURSE IT WOULD HAVE BEEN AWESOME TO WIN.
BUT HANGING TOUGH WITH THESE GUYS--
OH, MAN, I'M-- YOU KNOW, I'M--I'M GOOD.
YOU KNOW, I PUT MY HEART INTO IT,
AND IT TASTED GOOD FOR THE MOST PART, SO I'M STOKED.
THAT MEANS, CHEF JAY LIPPIN,
THAT YOU ARE THE "CHOPPED" CHAMPION.
YEAH.
AND THAT YOU HAVE GRILLED YOUR WAY TO $10,000.
THANK YOU, GUYS.
I'VE BEEN COOKING ABOUT 30 YEARS.
I THINK MY SONS, THEY HAD A LOT OF CONFIDENCE IN ME,
AND THEY THOUGHT I WAS GONNA WIN, AND I DID.
♪♪