All language subtitles for Chopped.S46E07.Jarring.Jars.iNTERNAL.WEB.h264-ROBOTS_track3_eng

Ted: Open your baskets.

Chris: I'm pretty scared.

May: There's just like butterfly
in my stomach.

Gonna be using
every second possible.

Is somebody building a house?

[ groans ]

-oh, my god.
-Finishing touches, guys.

-He'll be careful.
-Oh, boy.

♪♪

pickup porterhouse medium rare,
small fillet medium.

My name's chris day.

I'm the executive sous-chef
at mooo... Restaurant

in boston, massachusetts.

Everything's bigger,
better, beefier,

and we probably cook at least
1,000 steaks a week.

♪♪

I think my creativity
is my secret weapon.

Having a daughter
brings that out even more.

Every day, I have to make
something from nothing.

And when you're on "chopped,"
that's kind of the same thing.

The stakes are high
and there's no way

I'm going home
with anything but a win.

♪♪

my name is patrick mckee,
I'm the executive chef

at perlot in portland, oregon.

Faster.
[ laughs ]

my style
is new italian american.

You know,
a lot of fresh pastas, sauces.

It's an homage to the cooking
that I grew up with my mom

in our italian family.

Everybody needs to watch out,

I'm gonna be quite,
I'm gonna work fast,

and it think that
that's gonna give me that edge.

I'm there to win.

My name is phillip esteban,

I'm the research and development
chef for consortium holdings.

Overseeing nine
different restaurants,

I have a vast knowledge
in a wide range of business.

Good.

Philip: Everything from spanish,
american cuisine,

japanese to korean,

to filipino.

I'm a father of two young boys.
No!

Winning for my kids
is everything.

I always show them that

they could accomplish
anything in life.

I will take home the win.

♪♪

kevin, pick up duck salad.
Matt, pick up soup.

My name is may siricharoen

and I'm executive sous-chef

at beauty & essex restaurant
in los angeles.

I was born and raised
in thailand.

Is the rice cake ready,
kevin?

My style of cooking is comfort
food with my asian roots.

I use a lot of spicy flavor.

I moved here six years ago

'cause I wanted to come
to a cooking school.

I think it's
the best decision I made.

Cooking is my life
and I think I'm gonna win.

You watch me.

Welcome, chefs.

-Hi, ted.
-Hello.

There are three rounds --

mandatory mystery ingredients
for every course.

If your dish doesn't cut it,
you will be chopped.

-Not me.
-Ain't nobody, not today.

Okay, good to know.
First baskets, packed with care.

♪♪

let's see what's in them.

-What?
-[ snickers ]

ooh.

And wrap your minds around
this combination --

sea beans...
Psh, alright.

I'm very familiar
with sea beans.

They grow wild in san diego,

I know exactly
where to go with it.

Oh, god. What is this?

...Dehydrated
carrot sticks...

What is this?
...And egg coffee...

I don't know,
not sure about that one.

...And a beef heart.

Heart?

Beef heart, oh, my god --
never cooked with it before.

There's butterfly
in my stomach.

The ridiculously fast 20-minute
appetizer round...

Starts now.

Behind.

♪♪

ooh.

Geoffrey, scott,
you are joined by

a special guest judge,

all the way
from southern california,

acclaimed chef and restaurateur,
ray garcia, welcome.

Thank you.
Thanks for having me.

-Nice.
-Are you looking forward

to tasting the results
of this first basket?

I'm excited to see
what comes up.

Once the chefs get over having
seen a gigantic beef heart,

four times the size
of a human heart,

then they have to deal
with this unusual ingredient,

at least to an american
palate -- egg coffee?

What are we
talking about here?
Oh, it's [bleep] terrible.

Scott: It's coffee with an egg
and a little condensed milk,

so it's super sweet.

It has a great texture
and consistency.

It's actually
a vietnamese coffee drink.

I think this could be
a great base for an aioli.

I mean, if you just use
that egg,

kind of incorporate
maybe some chili,

some spice,
a little bit of acid.

Philip: The egg coffee
is very sweet,

so I know that the sugar's gonna
need to get cut with vinegar.

I'm gonna make
a seared beef heart salad

and an egg coffee aioli

that I will use
as a dressing for that salad.

Growing up, my mom had made
for us beef tongue,

and I have worked
with beef heart in the past,

so I know it's gonna
be really lean

and it's gonna be really tough,
so I'm gonna pound it out

and tenderize it.

So, the beef heart has this
really distinct flavor.

It's not gamey so much
as it is pretty beefy

because it is a muscle
that's constantly working.

Geoffrey: But it doesn't have
a lot of fat,

and it's got to be cooked
just rare, medium rare,

so it's a quick cook.

Philip:
My kids love japanese food

and absolutely love
to eat yakitori beef heart.

--Everybody alright down there?
-We're hanging, how about you?

-That's good.
-Good.

Philip: I'm making
a yakitori beef heart

with a sea bean chimichurri
and a carrot and coffee foam.

Yakitori literally translates
into skewered meat,

so I slice it thin.

These dehydrated carrots
taste super, super sweet,

so I decide to combine
the egg coffee and carrots,

to make a foam.
Coming down, behind.

Throughout my career,

I've worked at big-name
restaurants with michelin chefs

to now the biggest
restaurant group in san diego.

The next transition is
to open up my own restaurant.

If I won the $10,000,

it's gonna go right
into that restaurant.

How you living over there?

Pretty good.

This is the first time
I'm cooking with beef heart,

but my roots
is in thai cuisine,

so I'm making "my heart drops"
in a waterfall salad.

May: Oh, boy.

So, traditionally,
a waterfall salad

is a grilled piece of beef.

We slice it thinly and then we
toss it with an asian marinade.

Egg coffee is really sweet,

so I want to substitute
that for my sugar.

I want to win because I want
to make my family proud,

especially my dad.

My dad wasn't really
supporting me

when I came here to the states
and decided to become a chef,

so winning would prove
I made the right decision.

Chris: This is the first time
I've ever seen a beef heart

and it is ginormous.

Chris: Any words of
encouragement on this guy?

Pound it out, baby.

But because it's an organ
and it's lean,

I can assume
that it cooks quickly

and I'm thinking salad
is the perfect appetizer

because it's going
to fill you up just enough.

I'm making a pan-seared
beef heart salad

with egg coffee vinaigrette.

To make my vinaigrette,
I mix together

a little dijon mustard,
honey,

and then I whisk
in the egg coffee.

Before I was
in culinary school,

I didn't always make
the right choices.

I was homeless, and it's scary

when you don't know where
your next meal's gonna come.

I don't ever want
to go back there.

One of the driving factors that
motivates me is my daughter,

sophia. She's 7.

All of this is for her.

10 minutes left in this round.

You know, those sea beans have
a really nice salt content.

I mean, they just pop when
you take a bite out of them.

I almost like them raw.
I disagree a little bit

because I like
to give them a big blanch.

Because for me,
it seems like a little heat

kind of brings
that ingredient to life.

Patrick:
I really want to showcase
the sea bean in something

other than being raw.

So I'm gonna blanch them
with lemon

to make the quick
lemon preserve.

I want to win "chopped"
for my family and the tradition

that was started by my mom.

Being able to come on "chopped"
and kind of showcase

my mom's food, it's, you know,
priceless for me.

-[ indistinct ]
-go ahead.

Philip:
I'm gonna make chimichurri
out of these sea beans

because I wanted to add
acidity to the dish,

and so I combine shallots,

red chili flakes, sea beans.

♪♪

scott:
Smells good in here.

Geoffrey: I think may is doing
some sriracha, chili, garlic,

onions, scallion,
like a grind --

just a light marinade.

It could still have some
pretty big flavors.

It looks like I see
some fish sauce over there,

so I think it's really
gonna accentuate

that natural beauty
of the heart.

Chefs, 5 minutes
to get it done.

Chris: I feel like dehydrated
carrot sticks

would make a great crouton
in this salad.

So I'm toasting them,

folding that into my salad
of mixed greens,

radicchio, and the sea beans.

My biggest fear
is the beef hearts

because I've never
worked with it,

and I'm super worried that
I'm not gonna cook them well.

[ exhales deeply ]

you okay, buddy?
Yeah.

Sometimes [bleep] works,
sometimes it doesn't.

Scott: A little bit of concerned
whether or not

that's actually gonna cook
all the way through

because they're
really big pieces.

He'll be careful.

Chris: I'm feeling the pit
in my stomach.

Time has definitely
started to disappear,

and I'm pretty thrown off.

♪♪

coming down.

My biggest fear
is these beef hearts,

and I'm super worried that I'm
not gonna cook them well.

Scott: So, chris took two
large slabs of the heart,

he seared them off,
and then they're in the oven,

so there's a little bit
of concern whether or not

that's actually gonna cook
all the way through

because they're
really big pieces.

-Oh, wow.
-I just start to pray

that they will
be cooked correctly.

I really have
to pick up the pace

and just move
like greased lightning.

Ted: Here is your 2-minute
warning, chefs.

Patrick: I want to make sure
the beef hearts

got a nice sear on the outside

and then I just pull it off
and let it rest.

And then I taste
the dehydrated carrot sticks,

and they're very crunchy, so I'm
thinking I'm gonna use it

as a play on a crouton.

I see bags and bags
of dehydrated carrots.

I hope they just
don't crunch those.

Going like this
with the carrots

it isn't gonna cut it.
You could easily
grind them up

and make a carrot salt, right?
-Absolutely.

Philip: Once my carrot
and coffee sauce is reduced,

I blend it and add lecithin
to thicken it up,

and then I place
the beef hearts down,

spoon the sea bean
chimichurri on top.

And then I know
that the richness of the dish,

that I needed
to add some acidity,

so I grab a lemon.

Time is winding down,
and I'm feeling very confident.

I don't think my mom
ever had beef heart.

My mama made
beef tongue a lot.
Go figure.

I toss iceberg lettuce
with the raw sea bean,

and then I add
the dehydrated carrot

to give
another texture to the dish

and then mix it
with the dressing.

♪♪

ted: 1 minute to go, folks.

Ray: Somebody's burning sugar.
Can smell, like,

the caramelization
has gone almost too far.

Something's overdone.

May: I turn back to my beef

and I think
it's a little bit overcooked,

but I'm running out of time,

so I decide I have to go for it,
and I have to plate it.

Check your plates and keep up
with the clock, chefs.

10, 9, 8, 7, 6,

5, 4, 3, 2, 1.

Time's up.

[ applause ]

that was interesting.

Oh, boy.

It got a little messy.

Chris: I think this dish
has interesting flavors,

but I'm just praying that
the beef was cooked correctly.

Patrick: I feel a lot of
satisfaction with what I did,

but seeing phillip's dish,

I feel like, right of the gate,
it's gonna be a battle today.

♪♪

ted: Chefs, you have arrived
at the chopping block.

It's time for us
to see how well you did

with that first basket
of beef heart,

sea beans,
dehydrated carrot sticks,

and egg coffee.

Chef chris, what do we have?

For you today, guys, I've made
a pan-seared slice beef heart

and my version
of a panzanella salad

with some egg coffee
vinaigrette.

♪♪

you worked with heart
before in the past?

First time.
You did a great job.

You mastered the cooking on it.

I think that this dish was
very well executed

in the sense that you butchered
the heart nicely,

which is a feat in its own.

The heart is cooked beautifully.
Thank you.

Like, really, really nicely,
nicely sliced.

Presentation is nice.

But I'm gonna be
a little hard on you.

Creativity is part of
the process here,

and it seems a little simple.

Yeah, I would expect you
to interpret a panzanella

in a different way
that has some nuance to it.

This is pretty much the carrot,

and it's good,
but it's not a wow.

Mm-hmm.

So if you win 10,000 bucks,
chef,

what's it gonna be?

You know, everybody has dreams
of things

that they'd love to do
with all this money,

but the money would go
to help my daughter.

[ inhales deeply ]

she was born with
a heart condition

and they weren't sure
if she was gonna make it.

She's totally fine now.

And I've lived
a hard life.

I was homeless for a period
of time in my early 20s,

and I don't want her
to have that,

so $10,000 would just mean

that she doesn't have
to struggle the way I did.

It's all for her.

Beautiful.
God bless.

You got a couple of dads here.
I don't know about you, ray.

Yeah, I got
a 5-year-old son.
Three parents here.

I feel it.
I know what you mean.

Nothing matters more.

No.
Alright.

Thank you for sharing that,
chef.

Next we go to chef may.

I make "my heart drops"
in a waterfall salad.

So, it's a take
of a thai salad,

and make a quick vinaigrette
thai-style

with some spiciness

and then some egg-like
coffee latte

in the dressing.

My first time cooking
with the beef heart.

What a perfect place to do that.
-Right.

[ laughter ]

that's why I call it
"my heart drops."

I was really excited
'cause I could smell

when you were cooking
the fish sauce,

and I like the way it
caramelized

on the heart itself.
Yes, chef.

Geoffrey:
It's a beautiful dish.

The actual flavors
are really delicious.

I think that
it's very well seasoned.

I think the heart,
there's some tasty piece there,

but a bunch of it is overcooked,
and it gets tough.

The beef heart
is severely overcooked.

You could've just kissed it
in the pan

to be a little bit more rare.

But you have some
very big flavors here.

Good job.
-Chef may, thank you.

Next up, chef phillip.

I love eating beef heart
yakitori-style,

so I sliced it super thin

and then made
a sea bean chimichurri

and a carrot
and coffee foam.

Do you cook with heart often?

Every now and then,
not like on a regular.

Well, this dish tastes like
you're very familiar with it,

and I think it was
a creative use of the sea beans

to have it mix
into a chimichurri.

Overall, I think
a delicious dish.

Chef, this dish has melted
my cold, cold heart.

It's very good.
Thank you, chef.

The only thing I don't
really taste is the egg coffee.

I agree, but it's a really
beautiful, striking dish,

and the heart
is cooked beautifully.

Ted: Chef phillip, thank you.
Finally, chef patrick.

It's a seared beef heart
and arugula salad

with the carrots
and sea beans.

How'd you make your aioli?

I used a little bit
of the coffee

and then I added
a couple of egg yolks

and then oil
and some sherry vinegar

and then finished up
with a little bit of lemon.

One of the big wins here was
neutralizing that egg coffee.

I think the challenge
was to get something

that had that much sugar

and to make it
a standout in the dish.

The other thing is
the lemon zest.

It's like a quick
preserve lemon in here --

made all the difference
in the world.

Good start.
Thank you.

The creaminess of that aioli

and the beef heart
really works together.

It's almost like
a béarnaise sauce.
Yeah.

The carrot -- I wish you did
something with the carrots.

I mean, this is practically
just right out of the bag.

You need to take
those ingredients

and create something
a little bit more inspired.

So I think
that's the invitation.

Okay.
Chef patrick, thank you.
Thank you.

Now, it's decision time.
Thank you, chefs.

♪♪

-what was the hardest part?
-Oh, my god, I think the heart.

It's my first time
cooking with it.

And we could've clearly
done more with the carrots.
I know!

-I feel nervous.
-Yeah.

-Yeah.
-I think we all do.

-Good luck, everybody.
-Good luck.

-Alright, team.
-High five.

♪♪

chris: I think I played it
a little too safe,

but the other person
on the chopping block

has to be may.

You got to butcher that beef
and cook it

the way
it needs to be cooked.

May: I am hoping, you know,

that my flavor would overcome

that texture of the beef heart.

♪♪

♪♪

whose dish is on
the chopping block?

♪♪

chef may,
you've been chopped.

Judges?
-Chef may, although you had

a really great vinaigrette,

your beef heart
was over done and tough.

So, we had to chop you.
Thank you, chef.

♪♪

may: A little disappointed
about myself,

but the experience has been
very meaningful to me.

I think my dad's
still proud of me.

Chef chris, chef patrick,
chef phillip,

let's focus on this new
set of ingredients.

♪♪

open your baskets.

-Ah.
-Yeah.
-Nice.

And the key components
for your main courses --

lo mein cupcakes...
-Chinese food in a basket,

I have no idea what I'm gonna
do with a cupcake.

...Monkfish tails...
Damn.

...Squash blossoms.
Oh, boy.

...And cowboy candy?

They're jalapeños.

Philip: I'm anxious.
I feel this basket

is gonna be very challenging.

You get 10 more minutes
this time for a total of 30.

Round starts now.

Behind.
Oh, sorry, sorry, sorry.

♪♪

ted: Judges,
lo mein cupcakes?

Could someone explain
s'il vous plaît?

Geoffrey: It's just basically
a vanilla cupcake

decorated to look like lo mein
with vanilla frosting on top.

So, just to be clear,
no noodles were harmed

in the making
of these cupcakes?
Scott: [ laughs ]
no.

But I think this is a great
basket, and this cowboy candy,

which is basically
pickled jalapeños --

I mean, it's very sweet,
but then it sneaks up on you.

It's like,
there's real heat.

Patrick: Cowboy candy, that's
basically pickled jalapeño

that's set in a simple syrup.

So I'm thinking, I want to go in
the direction of a green sauce,

and I'm gonna use this
for a little bit of heat,

so I'm gonna
make a chimichurri.

I'm going to make a spiced
pan-roasted monkfish

with a cowboy candy chimichurri.

So the squash blossoms,
they're a flavor that grow

on the end of a zucchini.

My mom used to stuff them...

Lo mein cupcakes?
Yeah, right?

...But I'm also gonna mix
with some of the cupcake,

some basil,

and some lemon zest, as well.

I came here
to represent my family,

so it's gonna be just head down

and focusing on being
as creative as I can be.

♪♪

so, the monkfish, it's actually
a pretty ugly fish.

If you ever seen it,
it just has this giant head,

and then the rest of the meat
comes in the tail.

It kind of looks like you
put a bulldog's head

on a fish's body,
it ain't cute.

Geoffrey: I love monkfish,
but I've got to be careful

'cause there's not
a lot of fat in it.

So I would prep it with
almost a butter bath going on.

Philip:
Monkfish is a light, flaky fish.

My plan is to pan-sear it

and finish it
by basting in butter.

I have never seen
cowboy candy in my life.

Damn, those things
are hella sweet.

Dude, I know.

It has a little back heat to it,

so I plan to do a play
on the jalapeño popper.

I'm making pan-seared monkfish
with cowboy candy,

cupcake, stuff squash blossom

and a cowboy candy reduction.

To make the filling
for my squash blossoms,

I add the cupcake, goat cheese,

and the cowboy candy,

and I mix that up with a little
salt, pepper, and lemon juice.

Coming down behind.

Chris: So, for the monkfish,

I just want to baste it
with some butter

and finish it in the oven.

These lo mein cupcakes,
they just look so fake.

So my plan is to
get rid of the frosting

and just use the cake part,
to make a streusel topping.

So I'm making
an oven-roasted monkfish

with a walnut
and lo mein cupcake streusel

and a lentil
and cannellini bean succotash.

-Right past.
-Ooh.

15 minutes to go, chefs.

Patrick: Monkfish
is a very steaky fish,

so I'm thinking something
with brussels sprouts,

something with pancetta...

Is gonna go well
with the fish.

See bay leaves in there?
No, I didn't.

Meeting these chefs,
immediately,

there was a very big
sense of camaraderie.

Everybody's very amiable,
but at the same time,

everybody wants to win.

Philip: So I start pan-searing
the monkfish,

and then to tie
the dish together,

I'm gonna make a sauce,

so I'm adding golden raisins,
white wine,

and the juice
of the cowboy candy,

and I'm gonna add
to it pancetta and shallots.

These other chefs
should look out,

because as a research
and development chef,

I'm an expert in
a lot of different cuisine --

I can say a jack of all trades,
for sure.

Chefs, less than
10 minutes to go here.

Chris: Check on my monkfish
quickly, it has a nice sear

and I'm gonna
slide it in the oven

and then taking my walnut
and cupcake streusel out.

It's looking great --
nice and toasty.

Winning this competition,

I think would just mean
everything to me.

I don't ever want to go
back there and be homeless.

I need to push my self
as hard as I can.

My daughter, sophia,
would be so proud to see me win.

Patrick: So, looking up and
there's 7 minutes left, and
I'm a little bit worried

that I should've started this
monkfish a little bit sooner.

So what I need to do
is get it in the pan

and then I don't want
these squash blossoms

to be over breaded,

so my game plan is
a little bit of flour,

a little bit of fry.

♪♪

scott:
Patrick stuffed them,

but he didn't put batter
on the exterior.

He didn't bread it enough,
I mean, they're not even sealed.

You can see the filling
kind of falling out.

Ted: Here we go, chefs,
5 minutes.

Philip: I want to deep fry
my squash blossoms,

but I see that patrick
is in the deep fryer.

So I adjust on the fly
and decide to pan sear it.

Chefs, just under
2 minutes here.

So, I'm looking at chris
and he's barely touching

his squash blossoms.

Chris: For whatever reason,
in this round,

the clock seems to be
ticking faster.

But I really know
how to think on my feet,

so I'm gonna make
a zucchini blossom herb sauce.

I'm taking some scallions,

tarragon, mint...

And the squash blossoms,

and I'm going to add some
cowboy candy in there, as well,

to give some heat.

♪♪

1 minute to go, folks.

Patrick: I'm slicing
into the monkfish,

I realize that they're still
a little bit underdone,

so I'm gonna need to
cook them a little bit more,

so I'm gonna be using

every second possible.

Philip: Time is winding down,
so I start plating the monkfish.

I add the squash blossom,

spoon the sauce,

and I want to finish the dish
with some sesame oil.

Is that sesame oil?
Oh, why?

Ted: And chris, suddenly
really up against it here.

In the rush to plate, I still
have to grind up my streusel.

Come on, it's got to be
on a plate.
Ted: 30 seconds.

Finishing touches, guys.
If it's not on a plate,
you're out.

-Slop it on a plate.
-[ groans ]

chris: I really got to pick up
the pace and haul ass.

So I reach into the bowl
of the food processor.

Oh, my god.

Ted: No time to waste here,
chefs, hurry it up.

10, 9, 8, 7, 6,

5, 4, 3, 2, 1.

Time's up.
Please step back.

[ exhaling sharply ]
ugh.

Chris: So all of a sudden,
I'm realizing

that I must've cut myself.

-Oh, god.
-Did he really?

-Yeah.
-Go to the medic.

Chris: I'm definitely bleeding,
and I'm just praying

and hoping that there isn't
any blood in my food.

Patrick: I look over and chris
is getting medical attention,

and I hope that
his dishes are okay.

♪♪

♪♪

chefs, the goal was to make
magnificent main dishes

with lo mein cupcakes,

monkfish tails,

squash blossoms,

and cowboy candy.

Chef patrick,
what do we have?

It's a spiced
pan-roasted monkfish

with lo mein cupcake and
ricotta-stuffed squash blossom

and a cowboy candy
chimichurri.

I like the punch
from the chimichurri.

I like the garlic
that's incorporated in there.

I think the bacon
was a smart idea,

'cause it adds some fat
and a smoked element

that I think really pairs
well with the monkfish.

There's a lot of technique here.
The seasonings are spot on.

Thank you.
That being, the monkfish,

I love the cut of it,
and it's very well seasoned,

it's just that
it's not cooked.

And the idea of stuffing
a squash blossom

is an excellent idea,

but when you go to fry it,
it has to have a proper crust,

because if there's not a crust
there to grab onto the fat,

it'll explode.

It's like taking a shot
of fryolator oil.

But otherwise,
I love the flavors

that you have on the plate,

I think it's
a beautiful presentation.

Chef, why would it mean
something for you to win here?

My family is absolutely
everything to me.

I had three kids.
I had a 19-year-old,

I had a 14-year-old son,
and a 2-year-old.

And my 14-year-old son
passed about a month ago.

He had a heart attack,
actually.

He was born with several
heart problems, as well,

so I'm kind of
in chris's mode here.

But, for me --
-sorry for your loss.

Thank you.

He loved to come
and cook with me,

and for me
to be here today,

I know that he would want me
to continue cooking,

to put everything out
on the line,

cook with my heart
like I did with him,

and that's why I'm here today.

-Sorry for your loss, chef.
-Thank you.

-Yeah.
-Thank you.

Next up, chef phillip.

I made a pan-seared monkfish
with squash blossoms

and stuffed
with goat cheese,

cowboy candy, cupcake,

and pan sauce.

Listen, a beautiful,
beautiful presentation.

I loved the zucchini blossom,

nice cook on the monkfish,

but you didn't take
this exterior skin off,

which makes it
a little difficult to eat.

Yeah, I had the same problem
with the skin on the outside.

So the edges here,
you couldn't cut through

and when you ate them, you had
to remove the silver skin.

I like the bacon,

winey reduction sauce
that you did,

but I think you ruined it
with the sesame oil.

It was like, what happened?

And it was like, we have chefs
we say at the last minute,

"three, two, one,
don't go get the truffle oil."

[ whispering ]
is that sesame oil?
[ whispering ] yeah.

Oh, my god.
-Mm-hmm. That was that moment.

We have a new one now,
"don't go get the sesame oil."
yeah.

But the best thing about this
is how you incorporated

the cowboy candy.

The pickled jalapeño and the
goat cheese is just fantastic.

Ray:
Yeah, I agree with geoffrey.

I think conceptually, it's very
well-balanced, it's beautiful,

I think you just tripped up
on a few simple things.

Okay, thank you, chef phillip.
Next up, chef chris.

Gentlemen, in front of you,
you have oven-roasted monkfish

with a cannellini
bean succotash,

walnut and cupcake
streusel,

and a zucchini blossom
herb sauce.

Okay, I hate to be
the bearer of bad news.

In the rush to get this plated,

I'm afraid you cut your finger.

It's just too risky
to taste it.

-Yeah.
-I'm sorry I can't taste it,

but I think you're composition
is really smart.

And to make a succotash
is a very clever thing to do.

Thank you, chef.

I like the approach
that you took of sort of

developing the flavor
from the bottom up,

of not just leaving it
to the monkfish to be the star

and carry the weight
of the dish.
Yeah.

I do think your
presentation's a little wonky.

But all in all, looks like
you have a great effort here.

Thank you, chef.
Thank you.

Okay, thank you, chefs.

I feel terrible that they
couldn't even taste my food.

It's breaking my heart
a little bit,

but maybe there's a small,
small glimmer of hope

because I think they can see
how hard I went for it.

♪♪

♪♪

so, whose dish is
on the chopping block?

♪♪

chef chris, you've been chopped.
Judges?

Chris, unfortunately,
as much as we wanted to,

we couldn't taste your dish.

And so, we had to chop you.

Thank you.

You did good, man.
Thanks.

Chris:
It's tough to hear that news,
but I think the biggest thing

that I could share
with my daughter

is just, "don't look at this
as though I didn't win.

Look at this as,
no matter what happens,

you just have to keep going.

Chef patrick, chef phillip,

these baskets just might change
the way things go for you.

♪♪

open them up.

-Wow.
-Alright.

Ted: And in half an hour,
the judges will be savoring

desserts made from guava...

Philip: I'm really excited,
because I grew up eating guava.

It's actually creating
a lot of nostalgia for me.

-...Kefir...
-Nice.

-Whoa.
...Honeycomb...

...And pickled pig lips.

[ laughter ]

num, num, num, num,
num, num, num.

What the [bleep]?

I love pork, but come on.

Ted: Last half hour.
Clock starts now.

♪♪

so, judges, the pickled
pigs lips back in the baskets.

This is a louisiana
bar snack,

and it's in my top
five favorite

appalling and terrifying
ingredients.

Says the guy who doesn't
actually have to eat this stuff,

right?
Yeah, exactly.

Pickled pig lips.

They're gonna do
the trick, though.

Geoffrey:
The thing they could use

is maybe take just liquid
out of that jar.

So that could be a foundation
of a pickling liquid

for the guava
in particular.

-Right, nice.
-What about the honeycomb?

Honeycomb with a pickle.
That's right.

So, pickled pigs lips are...
[ chuckles ]

it's an odd-tasting
pork product

that's submerged in a very
vinegary and spicy pickle brine.

So my first thought is
to render down the honeycomb,

add raspberries to it,

and the guava,

and use the pickling liquid

to make a great sauce
to put on the plate.

I really love, like,
warm, fried desserts,

so my plan is to make
ricotta doughnut holes

with a raspberry-pickled pigs
lips dipping sauce.

I feel that chef phillip and I
are definitely evenly matched

and just as passionate about
becoming the "chopped" champion.

That's why I want to make sure
to hit the nail on the head

with these ricotta doughnuts.

Do you like guava?
I love guava.

Tell us about guava.
I'm a big fan
of the guava.

Can you describe
the flavor?

It's very floral.

I mean,
it's a cross between,

like, a pear and an orange.
It's weird.

Ray: I think the best thing
about the guavas, though,

is the aroma,
the fragrance, you know,

that's like a fresh perfume.

Philip: I'm gonna use this guava
to make a jam

with fresh strawberries,

because it's gonna add
some sweetness to the dish.

I've never worked
with pickled pig lips ever,

but I take the liquid and add it
to the jam with the guava.

And I'm gonna make s'mores
because I take my kids camping,

and we make s'mores every time,
and they love it.

I'm doing a play on a s'more
with smoked meringue,

a honey and chocolate pudding,

and a pickled
strawberry guava jam.

Now that the dessert round,
the pressure's big,

but I'm just truly
trying to calm the nerves

and push through it
to get to the end.

Chefs, you've got
15 minutes left.

Patrick:
I'm very familiar with kefir.

It's something that
I give my 2-year-old.

So, in seeing the progression

of my guava honeycomb
pickling liquid sauce,

I'm gonna add the kefir
and a little bit of vinegar

for a nice bright flavor blast.

And this doughnut batter,
it's a little bit dry,

so I need to add a little
more liquid to thin it out.

You know, I'm really excited
that patrick is making

a real doughnut dough.
You can see it's taking time,

he's working it,
he has the milk there.

Scott: But the one thing
about a doughnut

that you want
is not to overwork the dough.

The more you work
those glutens, obviously,

the tougher it becomes.

You know what's overworked?
You three.

[ laughter ]

ohhh!
Coming from you,
I appreciate that.

I don't even
have to share, dude.

Philip:
Kefir's a fermented milk drink

that's tart and creamy,

so I want to add it
to the chocolate pudding.

I take egg yolks
and I start to whip those

with the kefir.

I want to win today for my
family, first and foremost,

but it's important for me
to have my own restaurant,

so that I can actually
express me as a chef

and the food that I want to do.

And so $10,000 will really
help get things started.

♪♪

5 minutes to go, chefs.

Patrick: I start to fry
the doughnut holes

and they're getting
a good color.

It would be meaningful
to win today,

in honor of, you know,
my son, who I lost.

He was so excited
for me to be here today...

[ sighs ]

...[voice breaking]
that I knew --

I knew I had to come.

Philip:
I pour honey and chocolate
pudding into a half-sheet tray

and into the blast chiller.

Okay, chefs,
2 minutes to finish.

Patrick:
We're coming down to the wire,

and I want to give
five doughnuts per plate.

And as I'm plating,

I realize
that I didn't count correctly,

and I didn't cook enough
doughnuts.

A minute and a half left, and
patrick is back into the fryer.

He clearly didn't count.

If these doughnuts aren't
perfect, I'm out.

♪♪

right behind.

Patrick:
We're coming down the the wire,

and I've got
four doughnuts to make.

I'm gonna be using
every second possible

to make this happen.

♪♪

and chefs, 1 minute to go.

Let's go, guys, get it done,
make it pretty.

I want to give the meringue
a flavor of charred marshmallow,

so I torch it.

Patrick is cutting it close,
frying his doughnuts,

and I feel like
I got this round in the bag.

-30 seconds.
-No sesame oil!

No white truffle oil!
[ chuckles ]

-let's go, phillip.
-I almost went to go for it.

Let's go, patrick.
Let's go, phillip.

10, 9, 8, 7, 6,

5, 4, 3, 2, 1.
-There you go.

-Time's up.
-Good job, good job.

[ speaking indistinctly ]
good job, good job,
good job, good job.

Philip:
I'm feeling very confident.

I made a fun dish
with delicious flavors,

but patrick's doughnuts
look good.

Patrick: My doughnuts seem like
they came out alright.

I'm feeling like I've got
a good representation

of myself on that plate.

♪♪

♪♪

chef phillip and chef patrick,

your final dishes, desserts,

including pickled pig lips,

guava, kefir,

and honeycomb.

Chef phillip?

So, I made
a smoked meringue

kefir honey
chocolate pudding

and a pickled guava
and strawberry jam.

This is kind of
a deconstructed s'more.

I think you did a really
good job with the pudding,

and I like the approach
that you were going for.

With the s'mores,
you definitely picked that up

and I think it's a really
beautiful and solid dessert.

You're an extremely talented
and savvy chef,

and I like the flavors here,

but I just think that you did

very little cooking here.

I associate a s'mores
with a kid's snack.

I don't think
that's a dessert.
Mm-hmm.

Scott: [ sighs ] yeah.

You ran out of gas
after your main course,

and that's when you
want to run out of gas.

Fair enough.

Okay, chef phillip,
thank you.

Thank you.

Finally, chef patrick.

I made a little ricotta
doughnut holes

and a little dipping sauce
that I used the guava,

some of the honeycomb,
a little bit of raspberry,

and then I finished it off
with the awesome liquid

from the pickled
pig's lips.

This, to, me is a dessert --

just so pleasing
to have this at the last course.

The sauce is great.
It's a perfect balance

of sour, sweet, and the floral
quality of the guava --

really, really well done.

I love the outside
of these doughnuts,

but inside,
they're just tough.

Ray:
I would say the doughnut,

it's a little dense
and a little chewy,

so I don't know
if you overworked it.

Well, I think, chef,
if I may, this is raw.

If you see that, right?
Okay.

The interior,
that smells raw.

Smells better
than pickled pig's lips,

I'll tell you that much.
That's the good news.

Ted: Alright, chef patrick,
thank you.
Thank you.

We'll call you back when
they have a winner.

Thank you.

♪♪

so, judges,
could you, in one word,

sum up your feelings about those
pickled pig lip deserts?

Is lip-smacking a word?
I don't know.

I think --
lip-smacking.

I feel like the sauce
that patrick made

was really on point.

Unfortunately,
the doughnut holes

were completely
undercooked.

Yeah, in the case of phillip,
I love s'mores,

but it's sort of sidestepping
the whole challenge of dessert.

You know, it's unfortunate
because he showcased,

particularly in
his first course,

an incredible amount
of talent.

Yeah, his presentation,
his flavors,

everything was clean,
it was precise, it was exact.

Geoffrey: Yeah, that beef heart
was just gorgeous,

and I didn't taste
the vietnamese egg coffee,

but I was like,
"wow, what's gonna come next?"

and I think
that patrick's appetizer

was his best dish also,
quite frankly.

He did the beef hearts
with like a lemon zested aioli

that he made
out of the egg coffee,

and that was -- wow.
That was good, too.

Of all the chefs,
I think patrick did the best job

of creatively utilizing
that egg coffee.

Geoffrey:
But I wish patrick utilized
the dehydrated carrots more.

He just sort of plopped them
on top as croutons.

I think phillip's main course,
his squash stuffing was amazing.

The pickled jalapeño
cowboy candy in that

really worked,
but he marred that whole dish

with at least a teaspoon spoon
or so of sesame oil.

One of the things I really loved
about patrick's entrée

was the cowboy candy
chimichurri sauce.

There was a lot of big flavors.

But I think he seasoned
everything really deliciously.

But that bite of patrick's
squash blossom

just absolutely full
of fryolator oil,

it just wasn't delicious.
Yeah, I agree.

Well, either of these chefs
would be a great champion.

Yes, but one
really earned it.
Okay.

♪♪

philip:
My kids look up to me

and it would mean everything
to me to win this competition.

My heart is definitely pounding.

Phillip and I were both
very passionate

about becoming
the "chopped" champion.

So, whose dish is
on the chopping block?

♪♪

chef patrick,
you've been chopped.

Judges?

Patrick, we loved
having you here today.

We really liked
your appetizer,

but you didn't do anything
to that carrot.

And in your main course,
your stuffed squash blossom,

it just was full of
that fryolator oil.

And then finally,
in your dessert course,

the doughnut holes
were undercooked,

so we had to chop you.
Thank you.

But, you're a fighter,
man...
Thank you.

...And you are
an inspiration...
Thank you.

...So thank you
for being here with us.

Thank you
for having me.

[ indistinct speaking ]

patrick: Ah, man, you know,
disappointed, you know,

but I have no regrets at all,
you know.

I know my son's really
proud of me.

That's important to me.

And that means,
chef phillip esteban,

you are the "chopped" champion,

congratulations and hooray
for a 10k payday.

-Yeah!
-Yes.
[ applause ]

nice work.
Would you care to shake hands

with the team here.

-Good job, chef.
-Great job.

Really good cooking, man.
-I feel like

I'm on top of the world.

When my kids see that
their father has won,

they're gonna lose it.

They're gonna be super proud.