Tip:
Highlight text to annotate it
X
(laughing)
ONLY ONE CHANCE TO WIN.
COMING OUT! BAM, BAM, BAM, BAM, BAM, BAM.
OH, MY GOD.
OW.
BEFORE TIME RUNS OUT.
(cheering)
OUR DISTINGUISHED PANEL OF CHEFS
KIND OF LOOKS LIKE A SHOELACE.
AND ONE BY ONE,
THEY MUST FACE THE DREADED...
AH.
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 JOHN SIMMONS.
(John) I AM THE CHEF AND OWNER
OF FIREFLY TAPAS KITCHEN & BAR
OUT HERE IN LAS VEGAS, NEVADA.
I WAS TRAINED CLASSICALLY IN FRENCH CUISINE,
BUT I CAN COOK ASIAN, ITALIAN, SWEDISH.
I COULD COOK MARTIAN IF THAT WAS A CUISINE.
OH, YEAH. YEAH.
THE VEGAS SCENE
IS MOSTLY BIG, OVERBLOWN CASINO RESTAURANTS,
SO I TEND TO BE OVERLOOKED BY ALL THIS BIG SHOTS ON THE STRIP.
I'M GONNA WIN THIS SHOW
FOR ALL OF US INDEPENDENT RESTAURATEURS
TOILING AWAY IN THE SHADOWS OF THE BIG GUYS.
NEXT, CHEF BRYON PECK.
I'M THE CHEF/OWNER OF ELIZABETH'S RESTAURANT
OF NEW ORLEANS.
MY STYLE OF FOOD IS DOWN-HOME SOUTHERN
(laughs)
HERE AT ELIZABETH'S, WE'RE REALLY COMING UP.
WE'VE GOTTEN A LOT OF ACCOLADES LATELY,
REALLY GOOD REVIEWS.
THE FOOD THAT WE DO HERE
IS A REFLECTION OF ME AND LOUISIANA.
WE USE A LOT OF FISH, A LOT OF LOCAL INGREDIENTS.
IT'D MEAN A LOT TO ME TO WIN.
IT WOULD REALLY SHOW THAT ELIZABETH'S
IS A SERIOUS RESTAURANT ON ALL FRONTS.
THEN THERE'S CHEF MARIA KATALINA VELEZ.
I'M THE CO-OWNER AND EXECUTIVE CHEF
OF MOJITO CUBAN CUISINE IN BROOKLYN, NEW YORK.
I CAN COOK EVERYTHING AND ANYTHING...
ANOTHER TROPICAL MANGO SALSA.
MY PARTNER IS MARCELO, MY EX-HUSBAND,
WHICH GIVES IT A NICE AND INTERESTING TWIST
TO THE WHOLE SITUATION.
NO, NO, NO, NO. IT HAS TO BE PERFECT, MARCELO.
FOR MY WORK, I SACRIFICED MY MARRIAGE
AND MY PERSONAL LIFE.
I NEVER HAD BABIES, BUT MY RESTAURANT IS MY BABY.
I'M VERY COMPETITIVE,
AND I'M COMING TO “CHOPPED” TO KICK SOME BUTT.
AND FINALLY, CHEF FRANCO BARRIO.
I'M THE CHEF/OWNER AT CALiU
ON THE LOWER WEST SIDE OF NEW YORK CITY.
I WENT TO THE FRENCH CULINARY INSTITUTE HERE IN NEW YORK.
I COOK SPANISH FOOD WITH A PERUVIAN HINT.
I'M OPENING ANOTHER RESTAURANT IN THE NEXT FOUR OR FIVE MONTHS.
I HAVE HIGH EXPECTATIONS,
AND I PUSH MY COOKS TO THEIR LIMIT.
I'M PART OF A NEW GENERATION OF CHEFS
WITH GREAT FLAVORS AND A SPEED YOU'VE NEVER SEEN,
SO WATCH YOUR BACK.
WELCOME, CHEFS. HERE ARE THE RULES.
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.
THE JUDGING CRITERIA...
IF YOUR DISH DOESN'T CUT IT, YOU WILL BE CHOPPED.
CHEFS, PLEASE OPEN YOUR BASKETS.
AND FOR THE APPETIZER COURSE YOU MUST USE...
(Maria) UNRIPE MANGO-- THERE'S NO TASTE TO IT.
I GREW UP WITH MANGOES BUT NOT THAT KIND OF MANGOES.
ONLY 20 MINUTES ON THE CLOCK,
TIME STARTS NOW.
I AM HAPPY TO SEE THE DUCK CONFIT.
DUCK CONFIT-- THAT'S A NICE INGREDIENT.
(Franco) DUCK CONFIT IS DUCK
THAT HAS BEEN COOKED IN ITS OWN FAT
FOR A LONG PERIOD OF TIME UNTIL THE MEAT FALLS OFF THE BONE.
IT'S TOTALLY UNHEALTHY, BUT IT IS DELICIOUS.
COUSCOUS--I KNOW HOW TO COOK WITH IT.
I'M THINKING I'M GONNA RE-CREATE SOME SORT OF RISOTTO
WITH A LITTLE BIT OF PARMESAN CHEESE,
JUST AS PART OF THE RISOTTO STYLE.
MY DAD WAS A CHEF, BUT HE PASSED AWAY WHEN I WAS 13 YEARS OLD.
I STARTED COOKING WHEN HE DIED,
BECAUSE MY MOM HAD STOPPED EATING FOR A WHILE,
YOU KNOW, DEPRESSION AND WHATNOT.
SO I WAS TRYING TO RE-CREATE WHAT MY DAD WOULD DO FOR MY MOM.
I REALLY, REALLY WANT TO WIN THIS
TO MAKE MY MOM VERY, VERY PROUD OF ME.
ALL FOUR INGREDIENTS
SEEM SOMETHING I'VE WORKED WITH BEFORE.
IT'LL BE NO PROBLEM.
THE FIRST THING I DO IS TAKE THIS DUCK OFF THE BONE
AND MAYBE DO IT, LIKE, A RILLETTE,
WHICH IS ALMOST LIKE A PâTé BUT ON TOP OF MY COUSCOUS.
I'VE JUST STARTED PEELING CARROTS, REALLY,
AND STARTED KIND OF COMING UP WITH A GAME PLAN.
BEING THE ONLY SOUTHERN CHEF, I WANT TO REPRESENT NEW ORLEANS.
I REALLY WANT TO WIN FOR EVERYBODY THAT WORKS FOR ME.
THE MONEY, IT'LL GO RIGHT BACK INTO THE RESTAURANT.
NICE.
(Maria) THIS BASKET IS INTERESTING.
I THINK IT'S MY COMFORT ZONE.
THAT'S THE KIND OF FOOD THAT I GROW UP WITH.
I THINK I'M GONNA MAKE A DUCK CONFIT ROPA VIEJA.
A ROPA VIEJA'S SHREDDED BEEF,
AND YOU SERVE IT OVER RICE,
BUT I'M GONNA USE THE COUSCOUS INSTEAD OF RICE
AND A BIT OF CARROTS FOR COLOR
AND THE MANGOES AS A CRUNCHY INGREDIENT.
OWNING A RESTAURANT HAS NOT BEEN EASY AT ALL.
MY FAMILY HAS HELPED ME OUT A LOT,
AND THEY'VE ALWAYS BEEN SUPPORTING ME
IN EVERYTHING THAT I DO.
SO I NEED TO WIN THIS FOR THEM.
(John) DUCK CONFIT--
MAN, THAT'S A HEAVY THING TO START OFF A MEAL WITH.
IT'S VERY RICH AND FALL-APART-DECADENT GOOD.
I NEED TO LIGHTEN THAT UP.
I'M MAKING A SALAD WITH COUSCOUS, ORANGE,
SOME NICE FRESH GREENS.
I GET MY DUCK CONFIT IN THE OVEN,
BECAUSE I WANT TO RENDER SOME OF THE FAT OFF OF THE DUCK.
BEING A CHEF/OWNER, I'M SUPER COMPETITIVE,
SO I'M NOT HERE TO MAKE FRIENDS.
I'M HERE TO WIN.
AND OUR JUDGES ARE
THE CHEF/OWNER OF THE LANDMARC RESTAURANTS...
...ACE EXECUTIVE CHEF AT BUTTER,
AND THE FAMED RESTAURATEUR...
JUDGES, ONE POINT ABOUT THESE FOUR CHEFS--
THEY ARE ALL CHEF/OWNERS.
BEING A CHEF/OWNER, YOU'RE NOT IN THE KITCHEN ALL THE TIME.
YOU'RE OBVIOUSLY DEALING WITH THE BILLS
AND THE INSURANCE COMPANY, THE PLUMBER,
PLUMBER IS WHAT GETS ME EVERY TIME.
CHEFS NEVER SLEEP.
OPENING A RESTAURANT IS VERY, VERY HARD,
BUT I CAN'T WAIT TO OPEN A SECOND ONE,
AND I'M GONNA DO IT AGAIN AND AGAIN UNTIL I GET TIRED.
I GIVE THE DUCK CONFIT A QUICK SEAR TO CRISPY UP THE SKIN
AND THEN JUST PUT IT IN THE OVEN.
(Bryon) I GRAB MY DUCK CONFIT, STARTED SHREDDING,
REALIZING THAT I WOULD NOT BE ABLE
TO MAKE A RILLETTE WITH THIS DUCK.
IT WAS WAY TOO TOUGH.
THAT'S WHEN I DECIDED I'LL START SAUTéING IT.
THE TIME GOES AWAY SO FAST.
CHEFS, ONLY 11 MINUTES LEFT.
YOU'RE ALMOST HALFWAY OUT OF TIME.
(John) I'M THINKING,
I'VE GOT FATTY, RICH DUCK,
AND I'VE GOT THIS REALLY TART UNRIPE MANGO.
I'M GONNA MAKE A VINAIGRETTE OUT OF IT,
‘CAUSE YOU WANT TO BALANCE THE FAT
WITH THE ACID OF THE MANGO.
(Franco) BABY MANGO IS VERY BITTER.
THE FIRST THING THAT COMES TO MY MIND RIGHT NOW
IS LEMON JUICE, SHERRY VINEGAR, AND SALT,
LOTS OF SALT AND HERBS.
UNRIPE MANGO IS, LIKE, TASTELESS. THEY'RE HARD.
I USE A LITTLE BIT OF HONEY AND A TOUCH OF MUSTARD
TO GIVE MY MANGO SOME FLAVOR
AND THROW MY SHREDDED DUCK IN THERE
AND MAKE A LITTLE SALSA OUT OF THAT.
TIME IS NOT MY FRIEND RIGHT NOW. IT'S FLYING.
CHEFS, FIVE MINUTES LEFT. YOU GOT TO GET IT PLATED.
(Bryon) TIME EATERS.
(Bryon) IT IS TAKING ME A LONG TIME TO PEEL THESE CARROTS.
GOD, THIS IS SO HARD.
BRYON IS MOVING AT A SNAIL, GLACIAL PACE.
(Alex) YEAH, AND THAT WORRIES ME.
(Bryon) I'M NOT PAYING TOO MUCH ATTENTION TO THE CLOCK.
NEW ORLEANS IS A SLOW TOWN, SLOW FOOD MOVEMENT.
IT TAKES LONGER TO GET THESE INGREDIENTS OUT.
(Bryon) I FINALLY PEELED MY CARROTS.
I SPENT MORE TIME ON THEM THAN I WOULD HAVE LIKED TO.
ALL RIGHT, CHEFS, IF YOU DON'T HAVE ANY PLATES,
YOU NEED TO GET THEM NOW.
I NEVER LOOKED UP AT THE CLOCK ONCE.
I DON'T THINK I'M SHOWING IT RIGHT NOW, BUT I'M NERVOUS.
I GAVE MYSELF THREE MINUTES TO PLATE,
BECAUSE FOOD COMES FIRST TO THE EYES AND THEN TO THE TASTE.
(Franco) OH, YEAH.
(Maria) MY COUSCOUS-- IT'S JUST, LIKE, BORING,
AND I'M NOT BORING, YOU KNOW,
SO I CHOP GARLIC, AND I PUT IT ON MY COUSCOUS.
I HOPE IT WORKS.
ONE MINUTE LEFT.
(John) I'M PULLING THE DUCK OUT OF THE OVEN,
AND I'M THINKING, LIKE, OH, THE CARROTS.
I PULL ‘EM OUT.
THEY'RE OVERCOOKED.
BUT I AM NOT LETTING CARROTS HOLD ME BACK.
I WANT TO WIN THIS BAD. IT'S NOT JUST ABOUT THE MONEY.
IT'S ABOUT REPRESENTING FOR MY FAMILY AND FOR MY RESTAURANT.
I GOT TO REALLY BRING IT.
(Ted) YOU HAVE ONLY TEN SECONDS LEFT, CHEFS.
TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(exhales)
(Bryon) I'M LOOKING DOWN AT MY PLATES
AND REALIZE, “OH, (bleep).
I DON'T HAVE NO CARROTS ON THERE.”
I GOT A GOOD CHANCE OF GETTING CHOPPED HERE.
I LOOK TO MY RIGHT, AND I SEE FRANCO'S DISH.
THAT'S A VERY NICE PRESENTATION.
I'M LIKE, “UH-OH. HE'S GONNA NAIL THIS.” I'M VERY NERVOUS.
(Franco) I'M LOOKING AT MY DISH,
AND I'M THINKING IT LOOKS GORGEOUS.
LIKE, LIKE, THIS IS AWESOME.
♪♪♪
CHEFS, YOU'VE ARRIVED AT THE CHOPPING BLOCK.
YOU'LL BE JUDGED ON HOW WELL YOU WERE ABLE TO UNITE
DUCK CONFIT, UNRIPE MANGOES,
COUSCOUS, AND RED CARROTS.
CHEF JOHN.
WELL, I MADE FOR YOU GUYS TODAY
A WARM SALAD OF DUCK CONFIT
WITH A VINAIGRETTE I MADE FROM THE UNRIPE MANGO.
I'M VERY HAPPY THAT YOU TOOK THAT MANGO
AND MADE A VINAIGRETTE. IT REALLY LIGHTENED IT UP.
DUCK CONFIT IS VERY HEAVY,
AND IT'S DIFFICULT FOR AN APPETIZER,
YOU MADE GREAT CHOICES.
YOU HAVE A DISH THAT HAS ALL THE RIGHT ELEMENTS,
BUT FOR ME, IT'S JUST MISSING
THAT KIND OF BOLT OF THUNDER.
THIS IS VERY EXPECTED,
THE VINAIGRETTE, THE FRISéE, THE COUSCOUS.
I WOULD LIKE TO SEE A BIT MORE PERSONALITY HERE.
I ACTUALLY DID HAVE A COUPLE OTHER THINGS I WANTED TO DO,
BUT I WAS A LITTLE BIT AFRAID FROM A TIME STANDPOINT.
YOU WANT TO WIN $10,000. BRING IT.
I GOT IT. YOU'LL SEE.
NEXT UP, CHEF BRYON.
(Bryon) WE HAVE A GREEN MANGO COUSCOUS WITH DUCK CONFIT.
UNFORTUNATELY, I WASN'T ABLE TO GET MY CARROTS
ON THE PLATE IN TIME.
CHEF, DID YOU USE THE CARROT WATER FOR THE COUSCOUS?
YES, SO THERE IS SOME CARROT IN THERE, I GUESS.
WHILE IT'S OBVIOUS THAT WE DON'T HAVE CARROTS IN THIS PLATE,
ALL THE MYSTERY INGREDIENTS ARE REPRESENTED,
SO WE DON'T HAVE ANY RULES PROBLEMS.
HE'S GOT 2 GALLONS OF BOILING SALTED WATER
AND FOUR LITTLE NUBS OF CARROT IN THERE FOR FIVE MINUTES.
I MEAN, THERE'S NO CARROT ESSENCE IN THAT WATER.
I LOVE THE GREEN MANGO IN THE COUSCOUS.
IT'S SORT OF NUTTY,
WHICH I THINK REALLY WORKED TO YOUR ADVANTAGE,
‘CAUSE I ACTUALLY TRULY TASTE IT.
THANK YOU.
UNFORTUNATELY I WISH THE CARROTS WERE IN THERE AS WELL.
IT WOULD SORT OF LIKE BRING THIS TOGETHER
(Marc) I WOULD AGREE IN THAT SENSE.
I DON'T FEEL LIKE I'M REALLY GETTING
ANY CARROT ESSENCE GOING ON HERE.
AND NEXT UP, CHEF MARIA.
TODAY I MADE FOR YOU A DUCK CONFIT ROPA VIEJA
OVER COUSCOUS
WITH A LITTLE BIT OF HONEY, GARLIC, CILANTRO,
THE MANGOES, AND THE CARROTS.
ENJOY.
THIS IS VERY FLAVOR-FORWARD, WHICH I REALLY APPRECIATE.
THE COUSCOUS IS TASTY, AND I THOUGHT THE ADDITION
OF HONEY AND MUSTARD IS ACTUALLY VERY SMART.
I LIKE THAT YOU WENT FOR THE ROPA VIEJA.
IT'S A NICE IDEA.
I FEEL LIKE, AS AN APPETIZER, I HAVE A LOT OF COUSCOUS HERE.
IT'S A LITTLE OVERWHELMING.
THE OTHER THING I'M FINDING A LITTLE OVERWHELMING
IS THE AMOUNT OF RAW GARLIC IN HERE.
I PUT THE GARLIC AT THE END OF THE COUSCOUS,
‘CAUSE I TASTED IT, AND IT WAS TOO BLAND FOR ME,
SO I TOOK A LITTLE RISK THERE.
I'D SAY STRAIGHT UP
THAT THE TYPE OF FLAVOR YOU DEVELOPED WITH THE USE
OF THE HONEY AND THE MUSTARD WINS YOU $10,000.
THE GARLIC WOULD SEND YOU HOME.
LAST APPETIZER-- CHEF FRANCO.
I MADE FOR YOU CRISPY SKIN DUCK CONFIT
ON TOP OF COUSCOUS
WITH A SALAD OF CILANTRO, OREGANO, AND THE MANGO.
YOUR PRESENTATION IS STUNNING.
THE DUCK WAS REALLY LOVELY, AND SO IS THE CRISPY SKIN.
IF THIS WERE A DANCE ROUTINE, YOU'D GET A PERFECT SCORE.
WHAT I'M MISSING
IS JUST SOMETHING THAT BRINGS THIS ALL TOGETHER
AND GIVES IT A LITTLE BIT OF JUICINESS.
I SORT OF AGREE WITH ALEX,
IN THAT I KEPT LOOKING FOR PERSONALITY HERE.
YOU WERE PLATING AT THREE AND A HALF MINUTES.
THIS IS NOT ABOUT JUST FINISHING ON TIME.
IT'S ALSO ABOUT THE CREATIVITY
AND HOW YOU PULL THESE INGREDIENTS TOGETHER.
PUT SOME LOVE INTO THIS FOOD. I'M NOT GETTING THE LOVE.
ALL RIGHT, CHEFS, YOU'VE GIVEN THE JUDGES A LOT TO CONSIDER
AS THEY MUST DECIDE ON WHO'S THE FIRST CHEF TO BE CHOPPED.
I'M SHAKING. LOOK AT ME.
I HAVE NOT STOPPED SHAKING SINCE WE STOPPED COOKING.
ALL OF US HAD SOMETHING MISSING ON THIS FIRST DISH, YOU KNOW.
OH, MY GOD.
AND MINE DIDN'T HAVE ENOUGH OF AN ELEMENT,
AND YOURS WAS MISSING AN ELEMENT.
DON'T FREAK ME OUT.
ALL RIGHTY, SO DUCK CONFIT OUGHT TO BE
A WONDERFUL START TO A MEAL.
I THOUGHT THAT WAY FRANCO COMPOSED HIS DISH
WAS, BY FAR AND AWAY, THE MOST REFINED.
I THOUGHT HIS TREATMENT OF EACH INGREDIENT
WAS THE MOST RESPECTFUL.
(Marc) BUT FOR ME, IT WAS A HUGE RATIO ISSUE ON FRANCO'S DISH.
THERE WAS SO MUCH DUCK CONFIT ON THAT PLATE.
HE CHOPPED THE DUCK CONFIT IN HALF AND THREW IT IN A PAN.
THAT'S WHAT HE DID TO IT. I MEAN, ANYBODY CAN DO THAT.
I THINK MARIA'S USE OF THE HONEY AND THE MUSTARD,
THAT WAS TERRIFIC.
YEAH, THE GARLIC WAS A TERRIBLE MISTAKE.
I CAN ALMOST EXCUSE HER FOR THAT,
BECAUSE HER ACTUAL DUCK PREPARATION WAS VERY FLAVORFUL.
I DON'T THINK I CAN EXCUSE MARIA'S GARLIC.
I JUST HAVE A HARD TIME, AND I THINK ALEX DOES AS WELL.
MARIA'S DISH WAS PRETTY MUCH INEDIBLE
I AGREE.
BRYON STRUGGLED THE MOST WITH TIME MANAGEMENT IN THIS ROUND,
BUT THE WAY HE INTEGRATED THE MANGO INTO THE COUSCOUS
WAS, TO ME, THE BEST.
I DON'T CARE, ALEX. TIME MANAGEMENT IS PART OF IT.
IN 20 MINUTES, YOU GOT TO GET EVERYTHING ON THE PLATE.
YEAH, I GOT TO AGREE.
THE CARROT JUICE-- THAT WAS TOTALLY LOST ON ME.
I TASTED IT. I DID.
I HAVE TO SAY, OUT OF ALL FOUR OF THESE DISHES THAT WE ATE,
JOHN WAS THE ONLY ONE
I COULD HAVE ACTUALLY EATEN THE WHOLE THING.
ALTHOUGH IT BEING A LITTLE BIT LIGHT ON THE DRESSING,
ALL I WOULD HAVE REALLY NEEDED TO DO WAS ASK
FOR A SIDE OF DRESSING, AND THAT WOULD HAVE BEEN
YEAH.
YES.
LET'S BRING ‘EM IN.
(Bryon) IT CAN GO ANY WHICH WAY. EVERYBODY HERE IS VERY TALENTED.
BUT I'M HERE TO WIN IT, YOU KNOW.
I THINK ANYBODY CAN GET CHOPPED. IT'S ANYBODY'S GAME RIGHT NOW.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
CHEF BRYON, YOU'VE BEEN CHOPPED.
JUDGES?
BRYON, YOU'RE A GOOD CHEF, AND YOU'RE VERY METICULOUS.
YOU TOOK A LONG TIME TO PEEL THOSE CARROTS.
YOU DID A GREAT JOB WITH THE MANGO.
BUT UNFORTUNATELY I THINK TIME RAN OUT, AND YOU DIDN'T GET
THE CARROTS OR ANY OF THE CARROT FLAVOR ON THAT DISH.
UNDERSTANDABLE.
THANK YOU.
OH, I LET DOWN MY CREW, MY STAFF.
I REALLY WANTED TO BRING IT FOR NEW ORLEANS, YOU KNOW.
I WASN'T ABLE TO.
CHEF JOHN, CHEF MARIA, CHEF FRANCO,
PLEASE OPEN YOUR BASKETS.
AND WE ARE LOOKING AT...
(Franco) CANNED SHRIMP-- WHAT THE HELL?
I REALLY JUST WANT TO THROW IT IN THE GARBAGE.
ONLY 30 COLD-HARD MINUTES FOR THIS ROUND...
STARTING NOW.
YEAH.
I LOANED MARIA A KNIFE BECAUSE I WANTED TO HELP HER OUT.
FRANCO'S SO CUTE. HE'S SO CHARMING, AND HE'S SO SWEET.
YEAH, HE'S VERY HANDSOME.
MARIA'S A GOOD-LOOKING LADY.
I AM VERY EXCITED TO SEE PORK TENDERLOIN IN THE BASKET.
I CAN MARINATE THIS THING. I CAN THROW IT IN THE OVEN.
IT'LL BE DONE IN 20 MINUTES.
I IMMEDIATELY WENT, “SPAETZLE” WHEN I SAW THE PORK.
SPAETZLE IS A FREEFORM NOODLE
WHICH GOES GREAT WITH PORK.
I MOVED TO VEGAS.
I WAS SLEEPING ON A LAWN CHAIR, BASICALLY HOMELESS.
I DIDN'T HAVE ANYTHING. I'VE COME A LONG WAY.
I HAVE A FAMILY, A LOT OF EMPLOYEES,
AND SO I WANT TO WIN THIS FOR MY FAMILY
AND FOR MY RESTAURANT AND MY PARTNERS AND MY FRIENDS.
(Maria) I DECIDE TO GRILL THE OKRA AND THE PORK,
AND I'M GONNA MAKE A SAUCE WITH THE PEANUT BUTTER
AND A SALAD WITH PEPPERS, ONIONS, HERBS,
AND CANNED SHRIMP.
PERFECT.
I'VE SACRIFICED SO MUCH TO MAKE MY DREAMS COME TRUE
FOR MY RESTAURANT--
MY MARRIAGE, MY FAMILY TIME, HAVING CHILDREN.
MY RESTAURANT IS LIKE MY BABY.
FOR ME AND FOR MY FAMILY,
I NEED TO WIN THIS.
IN BACK.
I REALLY WANTED TO GO ALL OUT ON THIS DISH.
I GET PURPLE POTATOES. THAT'S MY PERUVIAN BACKGROUND.
AND I ALSO BRING BLACK PEPPERCORN, PINK PEPPERCORN,
CUMIN, MUSTARD SEEDS,
GRIND IT,
AND THEN DO A NICE RUB ON THE LOINS.
THE JUDGES TELLING ME THAT I'M NOT COOKING WITH LOVE OR SOUL,
IT'S LIKE A SLAP IN THE FACE.
I DON'T THINK THAT'S TRUE.
I PUT A LOT OF EFFORT AND SOUL IN EVERYTHING I DO.
SO I NEED TO BRING IT ON THIS ONE. I NEED TO BRING IT GOOD.
(Ted) ALL RIGHT, JUDGES, SO INTERESTING BASKET.
(Alex) THE PORK TENDERLOIN
HAS VERY LITTLE MARBLING OR INTERMUSCULAR FAT.
IT COOKS QUICKLY.
I THINK MARIA'S REALLY TAKING A CHANCE
JUST BY COOKING HER PORK THIS EARLY IN THE GAME.
GUYS, LOOK. MARIA LOOKS LIKE SHE'S CUT HERSELF.
I'M BLEEDING REALLY, REALLY BAD,
SO I KEEP PUTTING MORE GLOVES ON IT,
AND IT DOESN'T STOP THE BLEEDING.
SHE'S WORKING WITH FOUR FINGERS INSTEAD OF FIVE.
MARIA--I HEAR HER SAYING “OUCH”" AND I TURN AROUND,
WONDERING WHAT HAPPENED, AND THEN SHE'S BLEEDING.
I'M FINE. I'M OKAY TO CONTINUE. I'M OKAY TO CONTINUE.
I'M FREAKING OUT,
BUT THAT'S NOT GONNA STOP ME.
AND CHEFS, YOU NOW HAVE TEN MINUTES LEFT ON THE CLOCK.
THE SHRIMP'S LIKE A ROOM TEMPERATURE CAN OF SHRIMP SOUP,
AND OKRA IS A THICKENING AGENT,
SO I'M STEWING THE OKRA WITH THE SHRIMP.
I'M GONNA MAKE A RICH, DEEPLY FLAVORED PEANUT SAUCE.
I GET EVERYTHING TOGETHER.
PERFECT.
I DON'T MIND OKRA, BUT I WOULD NEVER USE IT IN MY RESTAURANT.
WHAT I DO IS JUST CUT IT IN HALF AND THEN THROW IT
WITH THE PURPLE POTATOES AND SAUTé IT.
THAT'S GONNA GIVE THE PERFECT MOISTURE TO THE LOIN.
(Ted) OOH.
(Ted) MARIA JUST DUMPED AN ENORMOUS AMOUNT
OF CRUSHED RED CHILIES INTO HER DISH.
I'M LIKE... (gasps) (indistinct)
SO I START TAKING OUT THE EXCESS OF THE PEPPER FLAKES
SO I CAN CONTINUE MIXING MY SALAD.
AND THEN I REALIZE
I HAVE BLOOD ON MY CUTTING BOARD.
I'M FREAKING OUT. I NEED TO REDO THE SALAD.
OH, I CAN'T BELIEVE IT.
ALL RIGHT, CHEFS, FIVE MINUTES LEFT.
(John) I GOT TO PULL MY PORK OUT OF THE OVEN,
SLICE IT UP.
IT'S OVERDONE.
THEN I THINK, OH, IT'S TOO LATE. I'M SCARED.
OH, MY GOD. I THINK I CUT ANOTHER FINGER.
MARIA HAS CUT HERSELF AGAIN.
I HAVE NO IDEA WHEN I CUT MYSELF FOR THE SECOND TIME.
(Franco) I LOOK AT MARIA,
AND I--SHE CUT HERSELF AGAIN, SO NOW I'M FEELING LIKE (bleep).
RIGHT HERE, RIGHT HERE, RIGHT HERE.
(Maria) I'M GETTING MY HAND BANDAGED,
MY PORK! NO!
I NEED TO TAKE OFF MY PORK. IT'S GONNA GET OVERCOOKED.
OH, NO!
I'M UPSET, BECAUSE I STILL HAVE TO REDO THE SALAD,
BUT I DON'T HAVE ALL THE INGREDIENTS
THAT I USED FOR MY FIRST SALAD,
SO I HAVE TO USE WHAT I HAVE HANDY.
THIS IS TERRIFYING.
THE CANNED SHRIMP IS JUST LOOKING AT ME
AND SCREAMING, “WHAT THE HELL ARE WE GONNA DO TOGETHER?”
I'M GONNA MAKE A VINAIGRETTE
WITH THE PEANUT BUTTER AND THE SHRIMP.
SO I CHOP SOME CILANTRO AND OREGANO.
THEN I ADD SOME LEMON JUICE TO IT, SALT, OLIVE OIL.
IT NEEDS A LOT OF TEXTURE.
I SEE THE PINE NUTS, AND I RUN TO GET THEM,
AND PINE NUTS IS SCREAMING TO ME, SPANISH FOOD.
I TOAST THEM REALLY QUICK AND THEN GIVE THEM A ROUGH CHOP,
AND THEN I'LL PUT THEM IN THE VINAIGRETTE.
ONE MINUTE, CHEFS, ONLY ONE MINUTE.
(Geoffrey) YOU KNOW WHAT'S GREAT?
MARIA'S HAD FOUR SETBACKS, AND SHE'S STILL GOING.
SHE'S GONNA FINISH, AND SHE'S NOT GIVING UP.
I REALLY APPRECIATE THAT ATTITUDE.
I HAVE MY PARENTS IN MY MIND. I'M DOING THIS FOR THEM.
EVEN IF I CUT MYSELF, IT DOESN'T MATTER. I'LL KEEP GOING.
THIS IS NOT GONNA STOP ME.
(Ted) TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE,
TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Maria) WHEN I LOOKED DOWN AT MY DISH, I'M LIKE,
“I NEED FIVE MORE MINUTES SO I CAN REMAKE MY SALAD
WITH ALL THE INGREDIENTS THAT I WANTED TO PUT ON.”
(John) TIME'S UP.
I'M LOOKING DOWN ON MY PLATE,
AND I JUST THINK, THAT'S REALLY MESSY.
IT COULD COST ME $10,000 AND THE “CHOPPED” CHAMPIONSHIP.
I'M FEELING KIND OF SUNK.
WHETHER YOU WANTED TO LAUGH OR CRY
WHEN YOU OPENED THE ENTRéE BASKET AND SAW
PEANUT BUTTER, PORK TENDERLOIN,
OKRA, AND CANNED SHRIMP,
YOU DID HAVE 30 MINUTES TO TRY TO MAKE IT WORK.
CHEF MARIA, DO YOU THINK YOU DID MAKE IT WORK?
I TRIED. I DID MY BEST.
I MADE FOR YOU GRILLED PORK CARNITAS
WITH PEANUT SAUCE
AND SHRIMP SALAD WITH GRILLED OKRA.
IT WAS NOTHING.
IT'S NOT GONNA STOP ME FROM CONTINUING DOING WHAT I'M DOING.
WELL, I REALLY WANT TO COMMEND YOU FOR FINISHING
AND JUST FINISHING RIGHT ON TIME.
WE APPRECIATE THAT.
IT'S A VERY NICE-LOOKING ENTRéE.
I ACTUALLY REALLY AM ENJOYING THE GRILLED OKRA.
YOU GRILLED IT. IT WAS VERY SMART,
‘CAUSE GRILLING TAKES MOST OF THE SLIME.
I WISH YOU'D HAVE TAKEN SOME OF THE STINK OUT OF THE ONIONS
BY BLANCHING IT OR SOFTENING IT BEFOREHAND.
(Alex) THE OVERWHELMING AMOUNT OF RAW ONION IS REMINISCENT
OF THE OVERWHELMING AMOUNT OF RAW GARLIC IN YOUR FIRST COURSE.
(Marc) THE PORK IS DEFINITELY OVERCOOKED,
AND I THINK IT MIGHT HAVE HAD SOMETHING TO DO
MY PORK! NO!
OH, NO!
WE ALL SENSE THAT YOU'RE A REAL FIGHTER,
AND THAT CERTAINLY CARRIES A LOT OF WEIGHT AROUND HERE.
A LITTLE CUT IS NOT GONNA STOP ME FROM PURSUING MY DREAMS
AND DOING WHAT I WANT TO DO.
MOVING NOW TO CHEF FRANCO.
CHEFS, I MADE FOR YOU TODAY SPICE-RUBBED PORK TENDERLOIN
ON TOP OF PURPLE POTATOES WITH OKRA AND PINE NUT,
PEANUT BUTTER, AND CANNED SHRIMP.
THE PORK IS COOKED WELL. THE OKRA'S COOKED WELL.
THE POTATOES, WHICH AREN'T EVEN IN THE BASKET,
IS MY FAVORITE PART OF THIS WHOLE DISH.
AGAIN, MY PROBLEM IS THERE'S NO SAUCE.
THERE'S NOTHING THAT'S BRINGING THIS TOGETHER.
THE LEAST SUCCESSFUL PART OF THIS DISH
IS THE SHRIMP PEANUT BUTTER.
THE TEXTURE IS WEIRD. IT'S ALMOST LIKE TAPIOCA.
AND IT REALLY DOESN'T MAKE ANY SENSE WITH THE DISH.
GEOFFREY, YOU SAID YOU WERE LOOKING FOR THE LOVE.
I FEEL THE LOVE FROM YOU, AND I THINK YOU MAKE CHOICES
THAT PUT YOUR CATEGORICALLY ABOVE YOUR COMPETITORS.
USING PINE NUTS IS SO SMART HERE.
IT CAN BOLSTER THE PEANUT BUTTER
THANK YOU.
YOU GAVE ME THREE LITTLE PIECES OF MEAT ON THE PLATE.
THIS IS MORE OF A TASTING MENU.
YES.
...SMALL PLATES, YOU CAN ACTUALLY TASTE MORE THINGS.
OKAY.
AND FINAL ENTRéE-- CHEF JOHN.
WELL, I MADE FOR YOU TODAY ROASTED PORK TENDERLOIN
MARINATED WITH LEMON AND HERBS,
AND I MADE SOME SPAETZLE DUMPLINGS.
I LIKE THE SIZE OF THIS ENTRéE.
IT'S A REAL ENTRéE, FIRST OF ALL.
I ENJOY THE FACT THAT YOU MADE SPAETZLE,
AND I LIKE THE PIECES LIKE THAT, THAT ARE REALLY CRISPY.
WHAT'S NOT ACCEPTABLE HERE TO ME
IS THE FACT THAT THE PORK IS OVERCOOKED
AND COMPLETELY WITHOUT FLAVOR.
YEAH, THE PORK IS REALLY OVERCOOKED.
BUT WHAT I APPRECIATE
IS THAT YOU DID TRY TO UNIFY ALL THESE FLAVORS.
I THINK THE PEANUT BUTTER AND THE OKRA AND THE SHRIMP
TOGETHER CREATE THIS SORT OF NUCLEUS IN YOUR DISH--
I WANTED TO JUST KIND OF SHOW YOU
HOW I CAN MAKE COMPLEX FLAVORS AND DEPTH OF FLAVOR.
I KIND OF JUST THINK OUTSIDE THE BOX
AND MAKE A $10,000 DISH AS YOU GUYS SAY, YOU KNOW.
I DON'T THINK I'VE SEEN ANYBODY WHIP UP A SPAETZLE HERE
IN 30 MINUTES.
WE LIKE TO SEE THE CREATIVE ENVELOPE BEING PUSHED,
AND I THINK IT WAS PRETTY COMMENDABLE.
ALL RIGHT, THANK YOU, CHEFS.
THAT WAS SO INTENSE.
YEAH.
(John) YEAH, MY BRAIN IS MUSH.
I WANT TO WALK OUT WITH THAT $10,000 CHECK,
DEFINITELY.
OTHERWISE I'LL BE, LIKE, KILLING MYSELF OVER THIS.
SO THREE PLATES OF PORK TENDERLOIN LATER,
I THOUGHT MARIA MADE THE SMARTEST CHOICE
BY GRILLING IT.
I THOUGHT THAT SHE ACTUALLY GOT MORE FLAVOR
GRILLING HER PORK TENDERLOIN
THAN FRANCO DID BY SPICE-RUBBING IT
AND JOHN DID BY MARINATING IT.
UNFORTUNATELY, THE CUT AND EVERYTHING
THAT HAPPENED TO HER HAND, AND SHE OVERCOOKED THE PORK.
I THOUGHT HAD SHE NOT OVERCOOKED IT,
IT WOULD HAVE BEEN A REALLY NICE FOIL THAT SAUCE THAT SHE MADE.
I THINK THE ONE THING JOHN HAD GOING FOR HIM WAS THE SAUCE.
I AGREE JOHN'S PEANUT BUTTER SAUCE WITH THE OKRA
REALLY WORKED.
AND JOHN STUCK HIS NECK OUT TRYING TO MAKE THAT SPAETZLE.
I WOULD AGREE, TOO.
I REALLY THINK JOHN REALLY STRETCHED HIMSELF.
I THINK HE WENT BEYOND WHAT HE NORMALLY DOES,
BUT WE HAVE FRANCO
WHO I DON'T THINK WENT OUT ON A LIMB AT ALL.
IT'S OBVIOUS THAT FRANCO HAS
A REMARKABLE TECHNICAL GRASP OF THINGS,
BUT I DIDN'T THINK FRANCO TOOK ANY RISKS AT ALL, QUITE FRANKLY.
THE ONE NICE THING THAT FRANCO DID WAS TAKE THOSE SPICES
AND RUB IT ONTO THE PORK,
AND HE COOKED THE PORK VERY WELL.
I THOUGHT THAT WAS A BIG PLUS.
I THINK MARIA AND FRANCO PLAYED IT SAFE.
HOPEFULLY I'LL BE REWARDED FOR BEING AGGRESSIVE.
I THINK I'VE GOT A SHOT.
I NEED TO WIN THIS ROUND
SO I CAN GO FOR MY DESSERT ROUND AND GET MY $10,000.
I'M CONFIDENT.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
CHEF MARIA, YOU'VE BEEN CHOPPED.
(exhales)
JUDGES?
MARIA, WE SAW YOU SUFFER SO MUCH ADVERSITY,
CUTTING YOURSELF AND RUNNING OUT OF TIME
AND HAVING TO REMAKE YOUR SALAD.
UNFORTUNATELY, IN THE FIRST ROUND YOUR DISH
HAD AN INORDINATE AMOUNT OF RAW GARLIC IN IT,
AND IN YOUR SECOND COURSE WE HAD A LOT OF RAW ONION
TO GET THROUGH.
AND FOR THAT REASON, WE HAVE TO CHOP YOU.
IT WAS AN HONOR COOKING FOR YOU, CHEFS,
AND JUST GETTING HERE HAS BEEN A DREAM,
AND I'M GONNA CONTINUE PURSUING MY DREAMS.
THANK YOU SO MUCH.
I THINK I LET MYSELF DOWN,
BUT I DID MY BEST.
IT JUST WAS NOT MY TIME.
IT'S NOT ABOUT WINNING. IT'S JUST BEING HERE AND LEARNING.
CHEF JOHN, CHEF FRANCO,
PLEASE OPEN YOUR BASKETS.
THE SURPRISE INGREDIENTS FOR THE DESSERT ROUND
ARE JELLY BEANS...
I DON'T HAVE ANY EXPERIENCE COOKING WITH JELLY BEANS.
I HATE JELLY BEANS.
YOU'LL HAVE 30 MINUTES FOR THIS ROUND,
STARTING NOW.
(John) COMING OUT OF THE ENTRéE ROUND,
I THINK FRANCO, HE BEAT ME IN THAT ROUND,
SO NOW I GOT TO BRING IT.
BUTTERMILK IS A BY-PRODUCT OF MAKING BUTTER,
WHAT'S LEFT OVER AFTER BUTTERFAT CONGEALS.
IT'S TANGY. IT MAKES GOOD PANCAKES.
IMMEDIATELY I THINK SWEET POTATO CREPE.
I TAKE THE SWEET POTATO AND WRAP IT UP,
THROW IT IN A MICROWAVE,
AND IT'LL BE DONE IN A FEW MINUTES.
I KNOW I CAN MAKE IT WORK.
IT'S VERY IMPORTANT FOR MY KIDS TO SEE ME WIN.
MY FAMILY, THEY'RE ALL THE INVESTORS IN MY RESTAURANTS.
I REPRESENT ALL THE HANDS ON THE DECK. IT'S NOT JUST ME HERE.
(Franco) THE WONTON WRAPPERS IS KIND OF LIKE A PASTA,
SO I KNOW EXACTLY WHAT I'M GOING TO DO.
I'M GONNA BLANCHE THE WONTON WRAPPERS.
I'M GONNA STUFF ‘EM
WITH A BUTTERMILK AND SWEET POTATO PURéE.
I'M GONNA ADD SOME MAPLE SYRUP TO IT AND A LITTLE SUGAR.
THE JUDGES KEEP SAYING THAT MY DISHES DON'T HAVE ENOUGH SOUL,
BUT PERUVIAN FOOD AND SPANISH FOOD,
THEY ARE ABOUT SOUL.
SO I HAVE TO SHOW THE JUDGES THAT I HAVE A LOT OF PASSION.
IT THIS DESSERT DOESN'T TURN OUT WELL,
I HAVE A STRONG FEELING I MIGHT LOSE TODAY.
THIS BASKET HAS A LOT OF POTENTIAL
FOR CREATIVE, DELICIOUS DESSERTS.
JELLY BEANS--I'VE SEEN CHEFS TRY TO MELT THEM DOWN.
THEY DON'T MELT VERY EASILY.
I GOT TO GET THESE JELLY BEANS MELTED DOWN.
I REMEMBER THAT THERE'S SOME MASCARPONE CHEESE,
AND THAT MAKES A REALLY NICE FLUFFY MOUSSE.
THE GELATIN FROM THE BEANS
WILL HELP MAKE A MOUSSE OUT OF THE CHEESE.
WORKING WITH CANDY IS JUST SOMETHING I'M NOT FAMILIAR WITH.
ALL RIGHT, CHEFS, 15 MINUTES LEFT ON THE CLOCK,
HALFWAY OUT OF TIME.
THE JELLY BEANS ARE SO CONFUSING.
THE TEXTURE IS SO RUBBERY.
WHAT THE HELL DO YOU DO WITH IT, YOU KNOW?
WHAT I DO IS PUT SUGAR
AND THEN PUT THE MAPLE SYRUP
AND THE BUTTERMILK, TOO.
I WANT TO OPEN THIS RESTAURANT.
I NEED THIS $10,000 TO MAKE MY DREAM COME TRUE.
LOSING IS NOT AN OPTION.
AND CHEFS, THIS IS THE 10-MINUTE MARK,
TEN MINUTES TO GO.
THIS IS REALLY, TO ME,
A BATTLE OF TWO SAVORY CHEFS MAKING STUFF UP FOR DESSERT,
(Marc) I THINK YOU'RE RIGHT, GEOFFREY.
DESSERT'S ONE OF THOSE THINGS
THAT'S HARD TO DIBBLE AND DABBLE IN.
(John) I RAN FRENCH RESTAURANTS FOR SEVERAL YEARS,
AND WE DID A LOT OF CREPES,
BUT MAKING A CREPE BATTER WITH SWEET POTATOES,
I MEAN, THAT CHANGES THE WHOLE GAME.
THE POTATOES ABSORBED A PRETTY GOOD AMOUNT OF THE BUTTERMILK
AND THICKENED UP THE BATTER TOO MUCH.
AH.
THE CREPE DOES NOT TURN OUT.
I CAN'T FLIP IT. IT'S BURNING ON THE BOTTOM.
IF THESE THINGS DON'T WORK, I'M--I'M DONE.
I'M MAKING THE CARAMEL.
THE SUGAR IS MELTING. THE CARAMEL IS FOAMING.
BUT THEN I TASTE IT,
AND IT TASTES AWFUL.
SO I GO TO THE PANTRY, AND I SEE COGNAC,
AND I BRING IT BACK.
I BURN IT OUT, AND THEN I ADD IT TO THE CARAMEL.
NOW IT TASTES AMAZING. I'M FEELING GREAT.
(John) SO I'M MAKING THE THIRD CREPE,
AND IT'S STILL REALLY FRAGILE.
I HAVE TO BE VERY GENTLE AND HANDLE IT GINGERLY.
BUT I WAS LIKE, “OKAY, IT WORKS.” LIKE, IT CAN WORK.
AND CHEFS, FIVE MINUTES LEFT ON THE CLOCK.
(Franco) TIME IS FLYING BY.
I STRAIN THE SWEET POTATO, AND I PUT IT IN THE BLENDER.
I ADD SOME OF THE BUTTERMILK, AND I GO FOR IT.
THE WONTON WRAPPERS, I STUFF THEM WITH SWEET POTATO PURéE.
I DRESS EVERYTHING ON TOP WITH CARAMEL.
THEN I PUT IT IN THE OVEN.
THIS DESSERT IS DEFINITELY SHAPING UP.
(John) I'VE WHIPPED MY MASCARPONE
WITH THE JELLY BEANS MELTED INTO IT.
BUT I WANT TO BUILD A DISH THAT HAS A LOT OF DIFFERENT TEXTURES.
SO WONTON-- OKAY, I'M GONNA GO CRUNCHY.
AND THERE'S GREEN APPLES IN THE PANTRY.
IT'S GONNA CONTRAST NICELY WITH THIS GRAPE MASCARPONE,
WHICH IS PRETTY SWEET.
ALL RIGHT, CHEFS, THIS YOUR TWO-MINUTE WARNING,
TWO MINUTES.
I'M LOOKING TO GIVE THE DISH SOME HEIGHT,
SO I PUT THE SAUCE ON THE BOTTOM.
THEN I PUT THE WONTON WRAPPERS ON TOP.
AND THEN I GOT FOR THE CARAMEL AND JELLY BEAN SAUCE
AND SMEAR EVERYTHING ALL AROUND. IT'S LOOKING BEAUTIFUL.
ONE MINUTE, CHEFS.
(John) AS THE DISH IS COMING TOGETHER,
I'M THINKING, THE CREPES ARE TOO THICK,
BUT I KNOW THAT THEY TASTE GOOD.
(Ted) TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE, TWO, ONE.
TIME'S UP. PLEASE STEP BACK.
(Franco) I'M LOOKING AT MY DISH,
AND I'M THINKING, I'M VERY, VERY CREATIVE.
THIS IS JUST PROVING THAT I CAN MAKE A DESSERT
WITH CRAZY INGREDIENTS.
(John) TIME'S UP.
I'M WISHING I HAD JUST A COUPLE MORE MINUTES
TO MAKE THE PLATING LOOK NICER.
BUT I KNOW THAT THE FLAVORS ARE GOOD.
I FEEL PRETTY GOOD ABOUT MY CHANCES.
(Ted) CHEF JOHN, CHEF FRANCO,
YOU PLANNED AND EXECUTED ORIGINAL IDEAS FOR COMBINING
JELLY BEANS, BUTTERMILK,
WONTON WRAPPERS, AND SWEET POTATOES.
WHAT I'VE PREPARED FOR YOU TODAY
IS SWEET WONTON
STUFFED WITH BUTTERMILK AND SWEET POTATO PURéE,
DRESSED WITH GRAPE JELLY BEAN COGNAC CARAMEL
AND BUTTERMILK SAUCE.
THANK YOU.
I LIKE THE CARAMEL. I LIKE THE YOGURT SAUCE.
I THINK THE CARAMEL
IS A GOOD PLACE TO DROP THE GRAPE JELLY BEANS.
FOR ME, THE WONTON WRAPPERS ARE A LITTLE UNDERCOOKED.
YOU'VE INCORPORATED SOME REALLY NICE ELEMENTS,
PARTICULARLY THE WAY THE CARAMEL OF THE GRAPE JELLY BEANS
BLEEDS INTO THE SWEET POTATO.
UNFORTUNATELY, FOR ME, I AM NOT A FAN OF THIS WONTON AT ALL.
IT IS RUBBERY. IT'S LIKE RAW PASTA.
IT'S JUST, TO ME, BLAND.
AND LAST DESSERT-- CHEF JOHN.
I MADE FOR YOU GUYS TODAY
A CREPE THAT'S MADE FROM BUTTERMILK AND SWEET POTATO
TOPPED WITH CRUNCHY WONTONS
AND FILLED WITH A MASCARPONE MOUSSE
THAT'S FLAVORED WITH THE GRAPE JELLY BEANS.
I THINK THERE'S A LOT OF CREATIVITY HERE.
TO TAKE THE TIME TO MANIPULATE THE SWEET POTATO
AND PUT IT IN THE MICROWAVE IS VERY SMART.
NOT MANY PEOPLE USE THE MICROWAVE.
THE GRAPE JELLY BEANS-- YOU REALLY TRANSFORMED THOSE.
I WOULD NOT BE ABLE TO TELL
THANKS.
I DON'T THINK I HAD THE SAME EXPERIENCE YOU GUYS HAD.
I HAVE A LOT OF MELTED BUTTER ALL OVER MY PLATE,
AND THE FILLING THAT YOU MADE IS SEPARATED.
THE BUTTER HAS SEPARATED OUT FROM THE GRAPE JELLY MIXTURE.
NOT IN LOVE.
(Ted) CHEFS, THIS IS THE LAST CHANCE TO SPEAK TO THE JUDGES
I'LL GO FIRST.
I CAME HERE TEN YEARS AGO ON A LOTTERY VISA THAT MY MOM WON.
SO EVERYTHING I DO IS FOR HER.
SO THE LOVE FOR THE FOOD IS DEFINITELY HERE.
I HOPE YOU SAW IT AT SOME POINT.
I'M AN INDEPENDENT CHEF IN LAS VEGAS,
THE HOME OF THE NON-INDEPENDENT CHEFS,
AND I REPRESENT FOR A LOT OF THE INDIE GUYS OUT THERE.
AND I REALLY WANT TO WIN
FOR ALL OF THE PEOPLE AFFILIATED WITH MY RESTAURANT
AND ME AND MY FAMILY.
THANK YOU, CHEFS.
I FEEL GOOD ABOUT WHAT I DID.
YOU KNOW, I MEAN, IT'S REALLY DIFFICULT.
I WANT IT. I WANT IT BAD.
SO WE'LL SEE, MAN.
IF THEY LIFTED UP THAT DISH
AND MY PLATE WAS UNDERNEATH IT, YEAH...
YEAH.
THE BEST FOOD WAS THE DESSERT COURSE FOR BOTH OF THEM.
FRANCO'S FIRST TWO COURSES WERE TECHNICALLY PERFECT,
BUT THEY LACKED SOUL.
HIS THIRD COURSE WAS NOT TECHNICALLY PERFECT--
HE MADE MISTAKES--
I FELT THE MAPLE SYRUP ON FRANCO'S DESSERT
ELEVATED THE BUTTERMILK THAT WAS IN THE SWEET POTATOES.
JOHN ON THE OTHER HAND, I THINK THAT THE DESSERT CREPE
THAT HE MADE WITH SWEET POTATO WAS VERY INVENTIVE.
HE WENT WAY OUT ON A LIMB.
HE MICROWAVED THE SWEET POTATOES,
CAME UP WITH A CREPE BATTER, STUFFED IT WITH APPLES
AND MADE A GRAPE JELLY BEAN MASCARPONE FOR US,
I DON'T KNOW.
I JUST DIDN'T HAVE THE SAME DESSERT YOU DID WITH JOHN.
MY FILLING WAS SEPARATED,
(Marc) I THINK JOHN TOOK THE APPETIZER.
EVERYTHING WAS GOOD. THE COUSCOUS WAS GOOD.
I THINK THE FLAVORS THAT HE DEVELOPED,
ESPECIALLY WITH THAT VINAIGRETTE, WERE FANTASTIC.
FRANCO--I JUST DON'T FEEL LIKE HE DID MUCH.
HE THREW THE DUCK CONFIT IN A PAN AND WARMED IT UP.
THE GREEN MANGO,
WHICH COULD HAVE BEEN A STARRING ROLE IN HIS DISH,
HE PUT ONE OR TWO LITTLE SLICES ON TOP.
YES, BUT FRANCO WAS THE ONLY ONE WHO BROWNED THE DUCK CONFIT,
AND THAT'S ANOTHER WAY WHERE HE REALLY DISPLAYED HIS TECHNIQUE.
YOU PUT IT IN THE PAN. IT GETS CRISPY.
IT'S NOT A BIG DEAL.
FRANCO'S THE ONLY ONE WHO DID ANYTHING TO THE DUCK CONFIT
OTHER THAN FLAKE IT, SO I DON'T THINK THAT'S NOTHING.
THEN WE GO TO THE MAIN COURSE.
FRANCO SPICE-RUBBED AND ROASTED HIS PORK TENDERLOINS WHOLE,
AND IT WAS NOT OVERCOOKED.
JOHN ON THE OTHER HAND, MADE SPAETZLE,
AND I DON'T THINK HE MADE REALLY GOOD SPAETZLE--
IT SORT OF WAS HEAVY AND CLUNKY--
BUT HE DID DO SOMETHING REALLY OUT OF THE BOX IN MAKING IT.
JOHN'S CHOICES IN THE MAIN COURSE ROUND,
ALTHOUGH RISKY AND ADMIRABLE,
DIDN'T RESULT IN A DISH THAT I WOULD WANT TO EAT.
WOULD YOU WANT TO EAT FRANCO'S MAIN COURSE?
I WOULD RATHER EAT FRANCO'S MAIN COURSE, CATEGORICALLY.
THEN WHAT DO WE DO HERE?
(John) I BROUGHT MORE CREATIVITY THAN FRANCO.
I THINK I DESERVE TO WIN. I TRANSFORMED INGREDIENTS.
I DESERVE TO WIN BECAUSE I STEPPED UP TO THE PLATE.
SO WHOSE DISH IS ON THE CHOPPING BLOCK?
♪♪♪
AY.
YOU'VE BEEN CHOPPED.
(Geoffrey) JOHN, IT WAS AMAZINGLY CLOSE,
BUT THE MAIN COURSE WAS YOUR PROBLEM HERE.
THE PORK WAS DRY. IT WAS OVERCOOKED.
THE SPAETZLE--LOVELY ATTEMPT AT MAKING SPAETZLE--
BUT IT WAS TOO HEAVY.
THE MAIN COURSE REALLY DID YOU IN TODAY, AND WE'RE SO SORRY.
YOU DID AN AMAZING JOB, BUT WE HAD TO CHOP YOU.
OKAY, THANKS, GUYS. IT WAS FUN.
(John) I'M REALLY UPSET.
THE HARDEST THING TO ME
IS GONNA BE TELLING MY WIFE AND MY KIDS AND MY COWORKERS
THAT I CAME UP SHORT.
(Ted) AND THAT MEANS, CHEF FRANCO BARRIO,
THAT YOU ARE THE “CHOPPED” CHAMPION.
THANK YOU, GUYS. IT FEELS SO GOOD.
AMAZING.
THANK YOU GUYS. IT WAS AN AMAZING EXPERIENCE.
(Franco) I'M DEDICATING THIS WIN TO MY FAMILY.
MY DAD WOULD BE VERY, VERY PROUD OF ME.
AND MY MOM IS GONNA BE SO HAPPY WHEN I GIVE HER A CALL.