Bin.sx Paste Tool

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<i>You've got to set the tone</i>

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<i>and strike the right note.</i>

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[man 1] <i>I'll do</i>
<i>whatever it takes.</i>

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[man 2] <i>This is not</i>
<i>gonna be easy.</i>

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[Ted Allen] <i>Grab the butter,</i>
<i>bring the bravado.</i>

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[woman] <i>I'm here</i>
<i>to kick some butt.</i>

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[Ted] <i>This is a celebration</i>
<i>of the one, the only,</i>

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<i>the OG French Chef...</i>

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<i>I'm Julia Child.</i>

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[Ted] <i>Every basket</i>
<i>is a puzzle.</i>

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[woman] <i>Let's take coq au vin,</i>

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<i>put it through the</i> Chopped
<i>meat grinder.</i>

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[Ted] <i>Julia's classic recipes</i>

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<i>will inspire innovative</i>
<i>and modern dishes.</i>

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[Scott] <i>There's a million</i>
<i>directions you can go in here.</i>

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[Janelle] <i>Flavor</i>
<i>in 20 minutes, hello.</i>

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I'm hoping it's cooked.

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So exciting!

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It smells delicious!

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[Ted] <i>16 chefs are gunning</i>
<i>for a dream trip to France.</i>

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Oh, my God.

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-I heard that.
-Watch your back, baby!

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<i>Here comes the drama.</i>

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[Julia] <i>Don't overcook</i>
<i>the duck.</i>

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What is he thinking?

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-[woman] <i>It's a lot</i>
<i>of pressure.</i>
-[cries out]

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[Alex] We gotta go here!
It's go time, let's go!

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Move, boy.

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[exhaling]

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Julia would be
very upset right now,

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<i>she'd be drinking wine.</i>

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[Ted] <i>It's gonna go very fast!</i>

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[woman] <i>Oh my God,</i>
<i>the clock is going.</i>

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<i>That's terrifying.</i>

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Feel like I'm gonna cry.

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[exclaims] We almost
there, mama.

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[exclaiming]

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[Julia] <i>That was a mistake.</i>

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Welcome to <i>Chopped.</i>

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<i>Bon appetit.</i>

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[Janelle] <i>In the kitchen,</i>
<i>I mean business,</i>

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because I come
with the flavor.

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[Julia] <i>Got to get</i>
<i>all of that flavor.</i>

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[Janelle] <i>I cook</i>
<i>new age Caribbean</i>

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<i>with French technique.</i>

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<i>I'm taking a big risk today,</i>
<i>I'm making a tarte tatin.</i>

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<i>My vibe in the kitchen</i>
<i>is very similar to Julia.</i>

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<i>I show what technique is,</i>
<i>how it relates.</i>

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And then, it can be
a little fun, too.

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<i>Julia was able</i>
<i>to revolutionize</i>
<i>a whole industry</i>

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<i>by just being herself.</i>

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<i>And I have the Julia spirit.</i>

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Julia, give me your energy.

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[squeals]

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[Julia] <i>There,</i>
<i>we're ready to serve.</i>

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[Janelle] <i>Delicious, hello.</i>

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I have a shot at this
called winning.

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I am going to win
in this competition.

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That is it, yes?

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[Julia] <i>And that makes</i>
<i>a perfectly lovely</i>
<i>little tart there.</i>

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Well, hello.

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[Julia] <i>Good one for us</i>
<i>to have in our repertoire.</i>

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[Victor] <i>Julia Child</i>
<i>was a very funny,</i>

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<i>witty human being.</i>

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[exclaims] <i>That was a mistake!</i>

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[Victor] <i>She had</i>
<i>this connection</i>

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<i>with people through food,</i>

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the same way that I do.

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<i>I used to watch Julia Child</i>
<i>on TV and think,</i>

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<i>"I wanna do that."</i>

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<i>So, I applied for a cook job</i>

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<i>to go train under</i>
<i>a French chef in Germany.</i>

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<i>It would be tremendous</i>
<i>if I could win.</i>

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<i>Anything with Julia Child</i>
<i>is such a wonderful thing.</i>

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Chef Julia, this is for you.

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[Julia] <i>One of the most</i>
<i>delicious chicken dishes</i>

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<i>you ever put in your mouth.</i>

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[Jenna] <i>I'm an urban farmer</i>
<i>and a personal chef.</i>

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<i>How do you describe</i>
<i>the most magnificent woman</i>

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who just lives
for her taste buds?

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That's who Julia is.

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It stinks perfectly.

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<i>Food shouldn't be pretentious.</i>

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<i>My food is</i>
<i>approachable and fun.</i>

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Julia would love that.

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<i>I've been cooking</i>
<i>for so many years,</i>

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<i>and when I first started</i>
<i>there weren't that many women.</i>

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<i>And Julia's been</i>
<i>an incredible inspiration</i>

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as a fearless female
that I could look up to.

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[Julia] <i>Not at all difficult</i>
<i>to do yourself.</i>

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[Jenna] <i>I like to have</i>
<i>a good time.</i>

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But I really like to win.

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With enough butter,
anything is good.

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[Julia] <i>And this, of course,</i>
<i>is a very hearty dish.</i>

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[Dan] <i>Julia would pop up</i>
<i>on the TV,</i>

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and it was almost
kinda mesmerizing.

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<i>And she really made</i>
<i>French cuisine</i>

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<i>and cooking in general</i>
<i>just so inviting.</i>

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<i>My style of cooking</i>
<i>is refined rustic fare.</i>

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<i>We take classic dishes</i>

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<i>and add a nice,</i>
<i>local twist to them.</i>

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This flip's for you, Julia.

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<i>That's very good.</i>

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[Dan] <i>What separates me</i>
<i>from these other chefs</i>

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<i>is my classic French training.</i>

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<i>I've worked in Provence.</i>

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<i>And I was nominated</i>
<i>three times</i>

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<i>for a James Beard award.</i>

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My ego's at stake
a little bit.

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<i>But I'm definitely</i>
<i>the chef to beat</i>
<i>in this competition.</i>

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Bon appetit.

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[Julia] <i>Well, now,</i>
<i>this is ready to serve.</i>

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[Nilou] I miss seeing
the Julia Child...

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[Amanda] I met her
at Aspen Food and Wine.

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[Nilou] Do you know
that I learned English

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watching Julia Child?

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-[Scott] Stop it!
-[Nilou exclaims]

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And you don't have
that Julia accent at all.

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No, I don't have
that accent, you're right.

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-[all laughing]
-[Scott] That's right.

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I do say [in a French accent]
"Bon appetit".

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Hello, Chefs.

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[all] Hello!

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Chefs, welcome to <i>Chopped,</i>
<i>Julia Child's Kitchen.</i>

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-[Jenna] Thank you!
-Thank you.

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Chopped has always been
about striving for excellence.

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<i>And there is one chef</i>

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<i>who exemplifies</i>
<i>those qualities</i>

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<i>more than any other.</i>

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The OG French Chef,
Julia Child!

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Yes!

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[Ted] In this unique
tournament,

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the mystery ingredients
are inspired by recipes

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featured on Julia Child's
defining TV show,

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<i>The French Chef.</i>

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-[Jenna whoops]
-I love that show.

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-[Dan] Love that show.
-My whole life.

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[Ted] This first basket's
inspired by French onion soup.

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And here's what
Julia Child herself

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had to say about this.

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[chopping on TV]

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[Julia] <i>Chopping onions</i>
<i>for French onion soup.</i>

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<i>Exactly the same</i>
<i>kind you'd get</i>

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<i>if you were in Paris, France.</i>

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<i>Simmer it in a pot like this</i>

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<i>for three or four</i>
<i>hours or more.</i>

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<i>You can see it takes</i>
<i>quite a long time to cook.</i>

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[Ted] Well, of course, Chefs,

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you don't have to make
French onion soup.

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Instead, you'll be cooking up
an ode to that classic

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with whatever
is in these baskets.

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Let's see what you got.

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[Jenna] Oh, my.
[laughs nervously]

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[Ted] <i>You've got</i>
<i>a blooming onion.</i>

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We'll make it happen,
we'll make it work.

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-[Ted] Baby artichokes.
-Wow.

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Oh, I love these beautiful
baby artichokes.

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-It's some veal.
-[Ted] Veal osso buco.

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[Dan] <i>Baby artichokes</i>
<i>and osso buco in 20 minutes,</i>

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that's a tall order.

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[Ted] <i>And L'Etivaz cheese.</i>

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I think I'm feeling
pretty good about this.

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Twenty minutes to make
Julia proud.

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-Time starts now.
-[all cheering]

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-[Jenna] Got that!
-[Ted] Let's go, Chefs!

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-Let's go!
-[Jenna] Okay.

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[Ted] Amanda, Scott,
you're joined

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on the judge's panel

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by celebrated
culinary journalist

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Nilou Motamed.

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Welcome back, Nilou.

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Thank you very much, Ted.

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So, judges, Julia Child
is so significant

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for generations of cooks.

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[Scott] Yeah, I think
there was a comfort level

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that she had
with being herself

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that all of us just
gravitated towards.

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I appreciated the joy
she brought into food.

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Even though she's very serious
about learning her craft.

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[Amanda] These baskets
are inspired by

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Julia's French onion
soup recipe.

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So, they don't have
to make that.

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-[Nilou] No.
-But...

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something with that
nostalgic, rich flavor.

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[Dan] <i>French onion soup</i>
<i>is the inspiration.</i>

186
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I see something like osso buco

187
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that has a lot
of deep flavor in there,

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<i>I've gotta make a broth.</i>

189
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<i>And then take the meat</i>
<i>and make a meatball.</i>

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<i>I'm making veal meatballs</i>

191
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<i>and baby artichoke soup</i>

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<i>with an osso buco broth.</i>

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[Scott] What do you do
with osso buco,

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which takes hours to prepare,

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in a 20-minute time frame?

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It's a lot to ask.

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[Amanda] Chef Dan
is being really ambitious.

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He's throwing bones
into a pot,

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he's got the grinder.

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If he works fast,
he can get it done.

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But I'm telling you right now,
Julia would not like this.

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[laughing]

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Julia would just talk
about the dish for 20 minutes.

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Behind.

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[Janelle] <i>French cooking</i>
<i>is about love.</i>

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And you have to do flavor
in 20 minutes.

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Hello!

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Hello, flavor!

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<i>So, how do we do that?</i>

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<i>Some shallots, thyme, parsley.</i>

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<i>I'm making braised veal</i>
<i>with a pork reduction</i>

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<i>and sauteed blooming onion</i>

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<i>and artichokes.</i>

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[Nilou] <i>The good thing about</i>
<i>these little baby artichokes</i>

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is at least
the choke is edible.

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-So, you don't have
to go through the...
-Right.

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...the arduous process
of taking that choke out.

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Julia was always daring

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with the ingredients
that she had.

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<i>And I like to be</i>
<i>daring like Julia.</i>

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00:07:26,567 --> 00:07:28,867
<i>And Asian food is one</i>
<i>of my favorite things to do.</i>

222
00:07:28,934 --> 00:07:30,667
<i>So, I'm making veal</i>
<i>osso buco broth</i>

223
00:07:30,667 --> 00:07:32,233
<i>and sesame rice noodles.</i>

224
00:07:33,567 --> 00:07:35,467
<i>I'm cooking these baby</i>
<i>artichokes in the broth</i>

225
00:07:35,467 --> 00:07:36,567
<i>to get them nice and tender.</i>

226
00:07:36,567 --> 00:07:38,667
<i>I also put the cheese rind</i>
<i>in there as well</i>

227
00:07:38,734 --> 00:07:41,166
<i>to give a little bit more</i>
<i>of a French onion soup flavor.</i>

228
00:07:41,166 --> 00:07:42,467
The cheese
that's in the basket

229
00:07:42,467 --> 00:07:44,567
is a Swiss cheese
called L'Etivaz.

230
00:07:44,567 --> 00:07:48,967
Yeah, and it has a creamy,
delicious flavor.

231
00:07:48,967 --> 00:07:51,667
[Victor] <i>I'm going to use</i>
<i>the L'Etivaz cheese</i>

232
00:07:51,667 --> 00:07:53,266
with a Parmesan.

233
00:07:53,333 --> 00:07:56,166
<i>Just let it brown</i>
<i>until it's crunch and crispy.</i>

234
00:07:59,166 --> 00:08:01,767
[Amanda] Chef Jenna
is also grinding her meat.

235
00:08:01,834 --> 00:08:04,066
And she's actually having
a lot of fun doing it.

236
00:08:04,066 --> 00:08:06,934
I think everybody
feels like they have
a little Julia in them.

237
00:08:07,700 --> 00:08:09,867
Chef Jenna!
What are you making, Chef?

238
00:08:09,867 --> 00:08:11,367
[Jenna] What I'm working on

239
00:08:11,367 --> 00:08:15,767
is a blooming onion,
veal osso buco meatball.

240
00:08:15,834 --> 00:08:19,066
Gonna make a salad
of raw mushrooms

241
00:08:19,066 --> 00:08:20,967
and raw artichoke hearts.

242
00:08:21,033 --> 00:08:23,166
We got some meatballs
coming, Chef, I love it.

243
00:08:23,233 --> 00:08:24,367
[Jenna] Julia would
always say,

244
00:08:24,367 --> 00:08:25,667
"Maybe a bit of cognac."

245
00:08:25,734 --> 00:08:28,767
<i>You can also add</i>
<i>a little bit of cognac.</i>

246
00:08:28,834 --> 00:08:31,133
Chefs, we're coming up
on the 10 minute mark.

247
00:08:36,867 --> 00:08:39,667
I wonder how
Julia Child would feel
about a blooming onion.

248
00:08:39,734 --> 00:08:42,100
[Nilou] <i>A deep fried</i>
<i>sweet onion</i>

249
00:08:42,100 --> 00:08:44,367
that has a lot
of onion flavor.

250
00:08:44,433 --> 00:08:46,133
The question is how
they're gonna use it.

251
00:08:47,266 --> 00:08:48,367
[Dan] <i>In my veal meatballs,</i>

252
00:08:48,367 --> 00:08:50,767
<i>I'm mixing bacon, breadcrumb,</i>

253
00:08:50,767 --> 00:08:52,266
<i>the L'Etivaz cheese.</i>

254
00:08:52,266 --> 00:08:54,667
<i>And the blooming onion's</i>
<i>gonna be a great thickener</i>
<i>for the meatball...</i>

255
00:08:54,667 --> 00:08:57,367
<i>I'm using three</i>
<i>of my basket ingredients</i>
<i>in this meatball.</i>

256
00:08:57,367 --> 00:08:59,000
And to me, French onion soup,

257
00:08:59,000 --> 00:09:00,567
if you're gonna have
good representation,

258
00:09:00,567 --> 00:09:01,767
<i>you need that bread on top,</i>

259
00:09:01,833 --> 00:09:03,066
<i>you need some kind</i>
<i>of cheese on it,</i>

260
00:09:03,066 --> 00:09:04,533
<i>just kinda tie</i>
<i>everything together.</i>

261
00:09:06,166 --> 00:09:09,066
[Janelle] <i>As I was breaking</i>
<i>down the veal, honey,</i>
<i>I cut myself.</i>

262
00:09:10,867 --> 00:09:12,667
Here comes the drama.

263
00:09:21,000 --> 00:09:22,467
[Scott] So, Chef Janelle
just cut herself,

264
00:09:22,467 --> 00:09:23,567
this is a big concern,

265
00:09:23,567 --> 00:09:25,533
because there's not a lot
of time to waste anyway.

266
00:09:27,300 --> 00:09:29,166
[Victor] <i>To prepare</i>
<i>the sesame rice noodles,</i>

267
00:09:29,232 --> 00:09:30,767
<i>I toss them with</i>
<i>some sesame seeds</i>

268
00:09:30,767 --> 00:09:32,066
<i>and a little bit</i>
<i>of sesame oil.</i>

269
00:09:32,066 --> 00:09:34,467
[Amanda] Chef Victor
is going the Asian route,

270
00:09:34,533 --> 00:09:37,967
which I would have never,
ever imagined.

271
00:09:37,967 --> 00:09:39,567
-Like, I would just
have go French...
-[Scott] Yes.

272
00:09:39,567 --> 00:09:41,667
[Amanda] I would just stay
in that wheelhouse.

273
00:09:47,000 --> 00:09:48,667
When I was living in Tuscany,

274
00:09:48,734 --> 00:09:50,367
one of the most popular items

275
00:09:50,433 --> 00:09:51,567
<i>with the little artichokes</i>

276
00:09:51,634 --> 00:09:53,667
<i>is to shave them</i>
<i>very, very thinly</i>

277
00:09:53,667 --> 00:09:55,867
<i>and serve them raw in salads</i>

278
00:09:55,867 --> 00:09:58,333
<i>with raw mushrooms</i>
<i>and grape vinaigrette.</i>

279
00:10:01,767 --> 00:10:02,967
[Janelle] <i>I don't have</i>
<i>much time,</i>

280
00:10:03,033 --> 00:10:04,667
<i>but I get the veal</i>
<i>on the fire.</i>

281
00:10:04,667 --> 00:10:07,166
<i>And I realize I haven't</i>
<i>touched anything else.</i>

282
00:10:07,166 --> 00:10:08,567
She's really behind.

283
00:10:08,567 --> 00:10:10,467
[Janelle] <i>I'm feeling</i>
<i>a little overwhelmed.</i>

284
00:10:10,467 --> 00:10:11,767
I had a whole game plan
coming in,

285
00:10:11,767 --> 00:10:13,467
<i>but I haven't touched</i>
<i>the artichoke,</i>

286
00:10:13,533 --> 00:10:15,100
<i>I haven't touched</i>
<i>the blooming onion,</i>

287
00:10:15,100 --> 00:10:16,767
<i>I still have the cheese.</i>

288
00:10:17,800 --> 00:10:19,066
Five minutes
to get it together,

289
00:10:19,133 --> 00:10:20,000
and I don't have it all.

290
00:10:20,066 --> 00:10:22,567
All right, Chefs,
five minutes to go here.

291
00:10:22,567 --> 00:10:24,767
[Janelle] <i>I have</i>
<i>to pull all the tricks</i>
<i>out of the bag, honey.</i>

292
00:10:24,833 --> 00:10:26,467
How did this come so...
[exclaims softy]

293
00:10:35,700 --> 00:10:37,100
[Janelle] <i>I have lost my mind.</i>

294
00:10:37,100 --> 00:10:39,467
[Scott] Chef Janelle
has been really frantic.

295
00:10:39,467 --> 00:10:42,066
This is a big concern,
because there's not
a lot of time to waste.

296
00:10:42,066 --> 00:10:43,266
[Janelle] <i>I'm nervous!</i>

297
00:10:43,266 --> 00:10:44,567
<i>Haven't touched the artichoke,</i>

298
00:10:44,567 --> 00:10:46,266
<i>I haven't touched</i>
<i>the blooming onion.</i>

299
00:10:46,266 --> 00:10:48,367
<i>I still have the cheese!</i>

300
00:10:48,433 --> 00:10:50,166
Have not done anything
with you yet.

301
00:10:50,232 --> 00:10:51,767
<i>I cannot give the artichokes</i>

302
00:10:51,767 --> 00:10:53,266
back to the judges
the way they saw it.

303
00:10:53,333 --> 00:10:57,000
So, I am peeling back
the outer artichoke leaves

304
00:10:57,000 --> 00:10:59,367
to incorporate that
with the blooming onion.

305
00:10:59,433 --> 00:11:01,066
<i>I have my veal going,</i>

306
00:11:01,066 --> 00:11:02,767
and I add some port wine.

307
00:11:02,767 --> 00:11:04,467
-She's got this.
-Yeah.

308
00:11:04,467 --> 00:11:05,667
[Janelle] <i>At this point,</i>
<i>I'm saying to myself,</i>

309
00:11:05,667 --> 00:11:07,634
"Girl, you got this. Yes!"

310
00:11:09,867 --> 00:11:11,100
[Victor]
<i>With my blooming onion,</i>

311
00:11:11,100 --> 00:11:13,767
<i>I'm making a crunchy topping</i>
<i>for my dish.</i>

312
00:11:13,833 --> 00:11:15,166
<i>I'm definitely</i>
<i>feeling the pressure,</i>

313
00:11:15,166 --> 00:11:16,867
barely any time,
it's nerve-wracking.

314
00:11:16,867 --> 00:11:18,166
But I think I can
pull this off.

315
00:11:18,867 --> 00:11:19,867
[Nilou] Come on, Chefs!

316
00:11:19,867 --> 00:11:21,767
You need four plates,
four ingredients.

317
00:11:22,967 --> 00:11:24,166
[Jenna] <i>I flip my meatball,</i>

318
00:11:24,166 --> 00:11:25,367
and that cheese is gonna give

319
00:11:25,433 --> 00:11:26,767
a nice crust
on the other side.

320
00:11:26,767 --> 00:11:28,467
[Amanda] You have two minutes!

321
00:11:28,533 --> 00:11:30,867
[Dan] <i>I'm poaching</i>
<i>the meatballs in the broth.</i>

322
00:11:30,867 --> 00:11:33,066
<i>But I'm not getting the depth</i>
<i>of flavor I'm looking for.</i>

323
00:11:33,133 --> 00:11:34,467
<i>I'm trying as hard as I can,</i>

324
00:11:34,533 --> 00:11:35,833
but I only have 20 minutes.

325
00:11:36,600 --> 00:11:38,767
All right, Chefs,
you got one minute to go.

326
00:11:38,833 --> 00:11:39,934
I hate to tell you that.

327
00:11:43,266 --> 00:11:44,867
-You gotta get it
on the plate.
-Come on, Chefs.

328
00:11:44,934 --> 00:11:46,333
Get it done, Chef.

329
00:11:47,300 --> 00:11:50,000
Seconds remain
to get this right.

330
00:11:50,000 --> 00:11:52,266
-Ten, nine...
-[Scott] All four ingredients.

331
00:11:52,266 --> 00:11:54,266
-You can do it!
-[Ted] ...eight, seven...

332
00:11:54,266 --> 00:11:55,367
-[Nilou] Presentation!
-...six...

333
00:11:55,433 --> 00:11:56,266
-Don't forget the cheese!
-...five...

334
00:11:56,266 --> 00:11:57,667
-Over here, cheese, cheese.
-...four...

335
00:11:57,667 --> 00:12:00,066
-...three, two...
-[Janelle] Cheese, cheese!

336
00:12:00,066 --> 00:12:01,066
[Ted] ...one...

337
00:12:01,133 --> 00:12:01,967
-Time's up.
-[Nilou] Wow.

338
00:12:01,967 --> 00:12:04,133
-Wow, wow.
-[Amanda] Yes!

339
00:12:04,567 --> 00:12:06,266
-Under.
-Nice job.

340
00:12:06,266 --> 00:12:07,367
Nice job!

341
00:12:07,433 --> 00:12:08,667
-How you doing, baby?
-I'm all right.

342
00:12:08,667 --> 00:12:10,266
-[Amanda] She got it done.
-She got it done.

343
00:12:10,266 --> 00:12:11,867
-Nice job, dude.
-Thank you.

344
00:12:11,867 --> 00:12:13,066
[Janelle] <i>The show goes on.</i>

345
00:12:13,066 --> 00:12:15,166
<i>Sometimes you cut yourself,</i>
<i>you gotta keep going on.</i>

346
00:12:15,166 --> 00:12:17,867
If I could have a sip of wine,
I would at this moment.

347
00:12:17,934 --> 00:12:20,333
Because, hello,
I deserve some wine, yes.

348
00:12:20,667 --> 00:12:21,667
[exhales]

349
00:12:21,667 --> 00:12:24,467
Soup takes hours and hours,
sometimes days.

350
00:12:24,467 --> 00:12:25,767
I mean, getting that
in 20 minutes,

351
00:12:25,767 --> 00:12:26,767
I'm definitely concerned

352
00:12:26,833 --> 00:12:28,232
that the depth of flavor
isn't there.

353
00:12:34,200 --> 00:12:36,667
You have arrived
at the chopping block.

354
00:12:36,667 --> 00:12:38,266
And the first basket
was inspired

355
00:12:38,333 --> 00:12:41,467
by Julia Child's recipe
for French onion soup.

356
00:12:41,533 --> 00:12:43,066
<i>You had a blooming onion,</i>

357
00:12:43,367 --> 00:12:44,533
<i>baby artichokes,</i>

358
00:12:44,867 --> 00:12:46,367
<i>veal osso buco,</i>

359
00:12:46,367 --> 00:12:48,066
<i>and L'Etivaz cheese.</i>

360
00:12:48,500 --> 00:12:49,367
Chef Dan, what'd you make?

361
00:12:49,367 --> 00:12:51,000
<i>I made an osso buco broth</i>

362
00:12:51,000 --> 00:12:54,166
<i>with a veal meatball</i>
<i>and baby artichokes.</i>

363
00:12:54,232 --> 00:12:56,767
I'm from the generation where
Chef Julia was still on TV.

364
00:12:56,767 --> 00:12:58,567
And she definitely
brought the spirit

365
00:12:58,567 --> 00:13:00,567
of keeping things fun
in the kitchen.

366
00:13:00,634 --> 00:13:02,066
I can sometimes be
a little too serious,

367
00:13:02,066 --> 00:13:04,467
-so I'm kinda
toning that down.
-[Amanda laughs]

368
00:13:04,467 --> 00:13:07,266
[Nilou] Chef Dan,
the flavor of this meatball

369
00:13:07,266 --> 00:13:10,133
does make me think
about French onion soup.

370
00:13:10,867 --> 00:13:12,867
With the addition
of the L'Etivaz cheese,

371
00:13:12,867 --> 00:13:16,467
I keep on getting
these kind of echoes
of French onion soup.

372
00:13:16,467 --> 00:13:20,467
Um, the broth feels like
it needed more development.

373
00:13:20,467 --> 00:13:22,667
But I'm impressed
by what you've put forward.

374
00:13:22,734 --> 00:13:23,667
Thank you.

375
00:13:23,734 --> 00:13:24,833
[Scott] Chef, I think...

376
00:13:24,833 --> 00:13:27,667
<i>the texture of that osso buco</i>
<i>meatball is really nice.</i>

377
00:13:27,667 --> 00:13:29,266
But...

378
00:13:29,266 --> 00:13:32,266
it's a boiled meatball
in a broth.

379
00:13:32,333 --> 00:13:34,166
It does need a little bit
more finesse.

380
00:13:34,232 --> 00:13:36,767
Right now, it's like
I'm in a Russian Gulag.

381
00:13:36,767 --> 00:13:38,266
-You know what I mean?
-[laughing]

382
00:13:38,266 --> 00:13:39,367
Totally makes sense.

383
00:13:39,433 --> 00:13:41,066
[Amanda] Yeah, I'm looking
for something else

384
00:13:41,066 --> 00:13:44,266
to sort of give this
a deeper flavor.

385
00:13:44,333 --> 00:13:46,567
Somewhere, you needed
caramelization.

386
00:13:46,634 --> 00:13:49,333
In an onion,
or on the meatball...

387
00:13:50,166 --> 00:13:51,433
Thank you, Chef Dan.

388
00:13:51,767 --> 00:13:52,767
Next, Chef Victor.

389
00:13:52,767 --> 00:13:55,867
All right, we have
a veal osso buco broth,

390
00:13:55,934 --> 00:13:58,266
<i>some sesame rice noodles</i>
<i>for dipping,</i>

391
00:13:58,266 --> 00:14:01,967
<i>and then a crunchy</i>
<i>blooming onion topping.</i>

392
00:14:02,033 --> 00:14:05,266
And I used the cheese
to also make a crisp.

393
00:14:05,266 --> 00:14:07,266
[Amanda] Chef Victor,
I think you embraced

394
00:14:07,266 --> 00:14:08,567
the French onion soup idea,

395
00:14:08,567 --> 00:14:10,567
and then cracked it open.

396
00:14:10,567 --> 00:14:11,867
[laughs]

397
00:14:11,867 --> 00:14:14,767
The overwhelming majority
of the flavor in this dish

398
00:14:14,767 --> 00:14:18,667
<i>was coming from that</i>
<i>blooming onion chili crunch...</i>

399
00:14:18,667 --> 00:14:20,266
contraption you've created.

400
00:14:20,266 --> 00:14:21,667
-[laughs]
-[Scott] But...

401
00:14:21,667 --> 00:14:23,867
-I think it's good.
-Thank you.

402
00:14:23,934 --> 00:14:26,266
[Nilou] Chef Victor,
I love the way that you took

403
00:14:26,333 --> 00:14:27,266
that L'Etivaz cheese

404
00:14:27,266 --> 00:14:29,667
<i>and made it into a top hat</i>
<i>for your dish.</i>

405
00:14:29,734 --> 00:14:31,667
But then, as we go
to the lower layers,

406
00:14:31,667 --> 00:14:33,767
I don't taste
the basket ingredients.

407
00:14:33,767 --> 00:14:37,367
I wanted to taste more
of that veal osso buco

408
00:14:37,867 --> 00:14:39,667
and the baby artichokes.

409
00:14:40,567 --> 00:14:41,667
Thank you, Chef Victor.

410
00:14:41,667 --> 00:14:43,066
Next up, Chef Jenna.

411
00:14:43,133 --> 00:14:46,266
Today I've made for you
an osso buco meatball

412
00:14:46,266 --> 00:14:50,333
<i>over an artichoke heart</i>
<i>and fresh mushroom salad.</i>

413
00:14:50,767 --> 00:14:51,767
As a latchkey kid,

414
00:14:51,834 --> 00:14:53,867
I used to watch Julia's show

415
00:14:53,867 --> 00:14:55,567
when I would come home
from school.

416
00:14:55,567 --> 00:14:59,000
So, I just started
making the meals

417
00:14:59,000 --> 00:15:01,066
And really was
a great way for us

418
00:15:01,066 --> 00:15:03,066
to bring the family together.

419
00:15:03,567 --> 00:15:04,467
[softly] All right.

420
00:15:04,533 --> 00:15:05,467
What you created is delicious.

421
00:15:05,533 --> 00:15:08,066
I love the usage
of the baby artichokes

422
00:15:08,066 --> 00:15:08,967
inside the salad.

423
00:15:09,033 --> 00:15:11,066
<i>I like that balance</i>
<i>of the texture</i>

424
00:15:11,133 --> 00:15:12,567
<i>of the radicchio</i>
<i>with the mushrooms.</i>

425
00:15:12,567 --> 00:15:14,567
I think your flavors
are on point.

426
00:15:14,634 --> 00:15:17,166
Yeah, I love the fact that
you did the artichokes raw.

427
00:15:17,166 --> 00:15:19,066
<i>The meatball itself is good.</i>

428
00:15:19,066 --> 00:15:21,867
But I'm feeling the binder
more than the meat, actually.

429
00:15:21,867 --> 00:15:24,066
And I'm missing the cheese
a little bit on mine.

430
00:15:24,133 --> 00:15:27,967
I don't know how much
French onion soup inspiration
we're getting here.

431
00:15:28,667 --> 00:15:30,767
[Nilou] Chef Jenna,
is this a dish

432
00:15:30,767 --> 00:15:32,867
that Julia would
look at and say,

433
00:15:32,867 --> 00:15:34,533
<i>"This celebrates onion"?</i>

434
00:15:34,800 --> 00:15:35,967
I would say,

435
00:15:35,967 --> 00:15:38,066
"No, I don't think it does."

436
00:15:38,133 --> 00:15:39,867
It doesn't celebrate
that heartiness

437
00:15:39,867 --> 00:15:41,166
and, like, that velvetiness.

438
00:15:42,300 --> 00:15:43,367
Thank you, Chef Jenna.

439
00:15:43,367 --> 00:15:44,967
Finally, Chef Janelle.

440
00:15:44,967 --> 00:15:46,567
I made an amazing dish.

441
00:15:46,567 --> 00:15:48,767
<i>A braised veal,</i>

442
00:15:48,767 --> 00:15:50,266
<i>sauteed artichoke</i>

443
00:15:50,266 --> 00:15:52,667
<i>and blooming onion.</i>

444
00:15:52,667 --> 00:15:55,266
-And what about Julia
inspires you?
-[Janelle chuckles]

445
00:15:55,266 --> 00:15:56,767
The first day
of culinary school,

446
00:15:56,767 --> 00:15:58,367
I walked in,
and it was all men.

447
00:15:58,367 --> 00:16:01,000
And I said,
"This is the experience
that Julia Child had.

448
00:16:01,000 --> 00:16:03,066
And I'm having it,
and I'm not leaving."

449
00:16:03,133 --> 00:16:04,166
[Ted] Excellent.

450
00:16:04,166 --> 00:16:06,266
[Scott] Chef, there's elements
about this dish

451
00:16:06,266 --> 00:16:07,867
that Julia would love.

452
00:16:07,867 --> 00:16:09,567
This blooming onion
and shallot

453
00:16:09,567 --> 00:16:11,667
<i>has that tremendous amount</i>
<i>of depth of flavor.</i>

454
00:16:11,734 --> 00:16:13,266
And I think
with that osso buco,

455
00:16:13,266 --> 00:16:15,667
I like the flavors
on the exterior.

456
00:16:15,667 --> 00:16:17,567
The cheese you just
grated over.

457
00:16:17,567 --> 00:16:20,567
I did, I wanted to highlight
how beautiful the cheese is.

458
00:16:20,567 --> 00:16:22,667
[Amanda] <i>Yeah, I mean,</i>
<i>the cheese is delicious.</i>

459
00:16:22,734 --> 00:16:24,667
I mean, the piece of meat
itself is cooked,

460
00:16:24,734 --> 00:16:27,433
it's just tough
because of the nature
of the piece of meat.

461
00:16:27,800 --> 00:16:28,667
Right.

462
00:16:28,667 --> 00:16:30,100
It needs to cook
for a really, really,

463
00:16:30,100 --> 00:16:31,567
-really long time.
-Long time. Right.

464
00:16:31,567 --> 00:16:34,166
Right, I think if you could
have pounded out this veal,

465
00:16:34,233 --> 00:16:35,667
<i>it would have cooked better.</i>

466
00:16:35,667 --> 00:16:36,967
-But you cut yourself.
-Yeah.

467
00:16:36,967 --> 00:16:39,567
You somehow managed
to cook through it

468
00:16:39,567 --> 00:16:42,166
and you still got us
a finished plate of food.

469
00:16:42,166 --> 00:16:43,166
Thank you.

470
00:16:43,166 --> 00:16:44,166
[Ted] Okay.

471
00:16:44,166 --> 00:16:45,266
Learning from mistakes

472
00:16:45,266 --> 00:16:47,166
is something Julia
talked about a lot.

473
00:16:47,166 --> 00:16:48,567
Three of you
will have a chance

474
00:16:48,634 --> 00:16:50,133
to improve in the next round.

475
00:16:51,000 --> 00:16:53,367
[Dan] <i>If I'm lucky enough</i>
<i>to move into round two,</i>

476
00:16:53,367 --> 00:16:56,667
I'm definitely gonna improve
on my depth of flavor
in my dishes.

477
00:16:56,667 --> 00:16:58,667
[Janelle] <i>Honey,</i>
<i>time got away from me.</i>

478
00:16:58,667 --> 00:17:01,333
I think everybody has
a game plan after,

479
00:17:01,767 --> 00:17:03,066
but I feel good.

480
00:17:10,266 --> 00:17:11,934
[timer ticking]

481
00:17:16,000 --> 00:17:19,734
So, whose dish
is on the chopping block?

482
00:17:26,266 --> 00:17:28,467
Chef Janelle,
you've been chopped.

483
00:17:28,467 --> 00:17:29,567
-Thank you.
-Judge Nilou.

484
00:17:29,567 --> 00:17:32,467
Chef Janelle, unfortunately,
your veal osso buco

485
00:17:32,467 --> 00:17:33,867
barely had time to cook

486
00:17:33,867 --> 00:17:36,100
so, it was tough
and hard to eat.

487
00:17:36,100 --> 00:17:38,100
And so, we had to chop you.

488
00:17:38,100 --> 00:17:40,166
I'm so thankful to be here.

489
00:17:40,233 --> 00:17:41,467
Congratulations, everybody.

490
00:17:41,467 --> 00:17:42,634
You keep rocking.

491
00:17:42,900 --> 00:17:44,000
Thank you.

492
00:17:44,000 --> 00:17:45,467
<i>Honey, you just kind of</i>
<i>roll with the punches,</i>

493
00:17:45,467 --> 00:17:46,567
<i>you keep going.</i>

494
00:17:46,634 --> 00:17:48,567
So, it really speaks
to the Julia Child spirit

495
00:17:48,634 --> 00:17:51,032
<i>that I'm very thankful</i>
<i>for the experience.</i>

496
00:17:52,467 --> 00:17:54,567
Chef Jenna,
Chef Victor, Chef Dan.

497
00:17:54,634 --> 00:17:56,467
You've accomplished
the first goal,

498
00:17:56,467 --> 00:17:58,467
making it to the entree round.

499
00:17:58,532 --> 00:18:00,967
Let's find out
what Julia Child recipe

500
00:18:00,967 --> 00:18:03,066
you'll be riffing on
this round.

501
00:18:03,567 --> 00:18:05,367
<i>This</i> canard a l'orange,

502
00:18:05,367 --> 00:18:07,467
<i>or duck with orange,</i>

503
00:18:07,467 --> 00:18:10,467
<i>is one of the most</i>
<i>famous dishes for duck.</i>

504
00:18:10,467 --> 00:18:13,867
<i>This is what they call</i>
<i>"la grande cuisine,"</i>

505
00:18:13,934 --> 00:18:15,367
<i>or fancy French cooking.</i>

506
00:18:15,367 --> 00:18:17,767
<i>And all that means is</i>
<i>it just takes more time</i>

507
00:18:17,834 --> 00:18:19,767
<i>than ordinary French cooking.</i>

508
00:18:19,834 --> 00:18:20,700
[Ted] Excellent.

509
00:18:20,700 --> 00:18:22,467
This basket's
a collection of ingredients

510
00:18:22,467 --> 00:18:26,734
inspired by Julia Child's
recipe for duck a <i>l'orange.</i>

511
00:18:28,500 --> 00:18:29,634
Open 'em up!

512
00:18:31,166 --> 00:18:32,867
And you've got Pekin duck.

513
00:18:32,867 --> 00:18:34,767
I'm feeling good about this.

514
00:18:34,834 --> 00:18:35,867
[imitates quacking]

515
00:18:36,800 --> 00:18:37,867
[Ted] <i>Caneles.</i>

516
00:18:37,934 --> 00:18:40,166
Brussels sprouts on the stalk.

517
00:18:40,166 --> 00:18:41,367
[Ted] <i>Brussels sprouts.</i>

518
00:18:41,367 --> 00:18:42,266
There we go.

519
00:18:42,266 --> 00:18:44,066
[Ted] <i>And orange fruit slices.</i>

520
00:18:44,133 --> 00:18:45,367
[Victor] <i>Oh, wow. That's...</i>

521
00:18:45,367 --> 00:18:47,967
a different use of orange.

522
00:18:48,032 --> 00:18:49,734
Thirty minutes to make
main dishes.

523
00:18:51,700 --> 00:18:52,767
-Time starts now.
-[Amanda] Come on!

524
00:18:52,767 --> 00:18:54,767
-Voila!
-[Amanda] Let's go!

525
00:18:54,767 --> 00:18:55,867
-[clapping]
-[Nilou] Bring Julia!

526
00:18:56,967 --> 00:18:58,967
I am obsessed
with duck a <i>l'orange.</i>

527
00:18:58,967 --> 00:19:00,567
You get the crispy skin,

528
00:19:00,567 --> 00:19:03,567
and then this very unctuous,
very orangey sauce

529
00:19:03,634 --> 00:19:05,367
that is pure magic.

530
00:19:05,367 --> 00:19:07,100
But we don't want
a replication

531
00:19:07,100 --> 00:19:08,467
of what Julia's done.

532
00:19:08,467 --> 00:19:12,066
We want something
that shows us who each
of these contestants is.

533
00:19:12,066 --> 00:19:13,767
[Dan] <i>It is a Julia Child</i>
<i>themed competition.</i>

534
00:19:13,834 --> 00:19:14,867
<i>So, I know I gotta go big</i>

535
00:19:14,867 --> 00:19:17,567
<i>and really showcase</i>
<i>my classic technique.</i>

536
00:19:17,567 --> 00:19:19,667
<i>I'm making spice-roasted</i>
<i>duck breast</i>

537
00:19:19,667 --> 00:19:21,100
<i>over sauteed Brussels sprouts,</i>

538
00:19:21,100 --> 00:19:23,066
<i>a red wine orange reduction</i>

539
00:19:23,133 --> 00:19:24,567
<i>and an orange gastrique.</i>

540
00:19:24,634 --> 00:19:26,767
I had some strong critique
in the first round

541
00:19:26,767 --> 00:19:29,166
about not having
depth of flavor.

542
00:19:29,166 --> 00:19:31,367
<i>So, I know I wanna build</i>
<i>some body in my sauce.</i>

543
00:19:31,433 --> 00:19:33,467
<i>So, I use some of the bones</i>
<i>off of the duck,</i>

544
00:19:33,532 --> 00:19:34,667
<i>build some caramelization,</i>

545
00:19:34,667 --> 00:19:36,867
<i>deglaze with red wine,</i>
<i>orange liqueur,</i>

546
00:19:36,867 --> 00:19:38,967
<i>and reduce into a nice sauce.</i>

547
00:19:39,032 --> 00:19:40,867
<i>My father, when he was</i>
<i>a young man,</i>

548
00:19:40,934 --> 00:19:42,967
<i>we'd go out and shoot</i>
<i>pheasant, make stock.</i>

549
00:19:43,032 --> 00:19:44,867
<i>That's kind of where</i>
<i>I started cutting my teeth.</i>

550
00:19:44,867 --> 00:19:47,367
<i>And then worked my way</i>
<i>into a restaurant in France.</i>

551
00:19:47,367 --> 00:19:50,266
<i>So, my edge is</i>
<i>my depth of experience.</i>

552
00:19:50,266 --> 00:19:52,166
[Amanda] This basket
is gorgeous.

553
00:19:52,166 --> 00:19:54,567
You have sweet,
you have the Brussels,

554
00:19:54,567 --> 00:19:55,867
you have the canele, I mean...

555
00:19:55,867 --> 00:19:57,367
The options
are almost endless.

556
00:19:57,367 --> 00:19:58,567
-[Nilou] Yes.
-[Scott] Yeah.

557
00:19:58,567 --> 00:20:00,767
There's a million directions
you can go in here.

558
00:20:00,767 --> 00:20:03,100
But that means you really
have to execute technique

559
00:20:03,100 --> 00:20:04,166
at a very high level.

560
00:20:04,233 --> 00:20:05,467
And that's one
of the challenges

561
00:20:05,532 --> 00:20:07,266
with cooking duck
in the <i>Chopped</i> kitchen.

562
00:20:07,266 --> 00:20:09,066
So, I wanna go see
what the chefs are doing.

563
00:20:09,066 --> 00:20:10,133
[Nilou] All right.

564
00:20:11,367 --> 00:20:14,367
It's only in France where
you can get bacon like this.

565
00:20:14,367 --> 00:20:16,367
[Amanda] What's going on,
Chef Victor?

566
00:20:16,367 --> 00:20:20,166
I am doing duck stuffed
with this right here.

567
00:20:20,233 --> 00:20:22,066
Some fresh herbs, garlic.

568
00:20:22,133 --> 00:20:23,567
And then I'm making the sauce

569
00:20:23,634 --> 00:20:25,667
from these duck bones
and orange slices.

570
00:20:25,667 --> 00:20:26,867
[Amanda] Do you have
enough time for that?

571
00:20:26,867 --> 00:20:28,066
[Victor] I hope so.

572
00:20:28,133 --> 00:20:30,166
<i>This canele is</i>
<i>custard-like cake</i>

573
00:20:30,166 --> 00:20:32,467
with a thin,
caramelized shell.

574
00:20:32,532 --> 00:20:34,467
<i>I figured it'd be</i>
<i>a great stuffing,</i>

575
00:20:34,532 --> 00:20:36,166
<i>so I just saute that</i>
<i>with garlic,</i>

576
00:20:36,166 --> 00:20:37,867
<i>shallots and herbs.</i>

577
00:20:37,867 --> 00:20:40,467
<i>I'm going to put my spin</i>
<i>on this classic dish</i>

578
00:20:40,467 --> 00:20:44,233
<i>by just trying to be fearless</i>
<i>in the kitchen, like Julia.</i>

579
00:20:46,967 --> 00:20:49,867
[Jenna] <i>If I trace back</i>
<i>to reading Julia's cookbook,</i>

580
00:20:49,867 --> 00:20:53,367
<i>I'd bet you $5,</i>
<i>there's a portion that says,</i>

581
00:20:53,367 --> 00:20:55,367
"If you're cooking
any sort of fowl,

582
00:20:55,433 --> 00:20:57,066
<i>and you wanna make it faster,</i>

583
00:20:57,066 --> 00:20:59,667
<i>cut it into pieces</i>
<i>and serve it as a ragu."</i>

584
00:20:59,734 --> 00:21:01,667
Is this where the bacon smell
is coming from?

585
00:21:01,667 --> 00:21:02,667
-Yes, ma'am.
-Okay.

586
00:21:02,667 --> 00:21:03,867
Just a little bit of bacon

587
00:21:03,934 --> 00:21:07,266
stirred in with my mirepoix
for a duck ragu

588
00:21:07,266 --> 00:21:09,266
-that I'm making.
-Duck ragu!

589
00:21:09,266 --> 00:21:11,266
[Jenna] I'm gonna make
an orange polenta.

590
00:21:11,333 --> 00:21:12,367
-[Amanda] Oh, wow!
-[Jenna] And then...

591
00:21:12,433 --> 00:21:14,867
some crispy skin on top.

592
00:21:14,934 --> 00:21:16,567
Extremely creative!

593
00:21:16,634 --> 00:21:19,266
Duck a <i>l'orange</i>
is generally quite sweet.

594
00:21:19,266 --> 00:21:20,567
<i>So, I'm making the sauce</i>

595
00:21:20,567 --> 00:21:22,367
<i>to add a sweet element</i>
<i>to the dish.</i>

596
00:21:22,367 --> 00:21:24,967
So, I cook the little cakes
with orange liqueur

597
00:21:24,967 --> 00:21:26,532
and I give it a great flambe.

598
00:21:27,000 --> 00:21:29,066
And then add some cream.

599
00:21:29,133 --> 00:21:30,834
Chefs, 20 minutes
on the clock.

600
00:21:34,667 --> 00:21:36,066
[Amanda] What do you do
with the Brussels?

601
00:21:36,133 --> 00:21:38,567
There's a thousand ways
to make Brussels sprouts.

602
00:21:38,567 --> 00:21:41,000
How are you gonna get
a little bit creative?

603
00:21:41,000 --> 00:21:42,967
[Dan] <i>My plan is to use</i>
<i>some of the duck fat</i>

604
00:21:43,032 --> 00:21:45,266
<i>to caramelize</i>
<i>the Brussels sprouts</i>
<i>with a little bacon.</i>

605
00:21:45,266 --> 00:21:47,767
<i>I am worried that</i>
<i>Brussels sprouts alone</i>

606
00:21:47,767 --> 00:21:48,767
<i>aren't gonna carry the dish.</i>

607
00:21:48,767 --> 00:21:50,367
<i>So, I just grabbed</i>
<i>red potatoes.</i>

608
00:21:50,433 --> 00:21:52,567
Duck fat roast potatoes,
who doesn't love them?

609
00:21:54,100 --> 00:21:55,967
[Victor] <i>Julia Child</i>
<i>loved Brussels sprouts,</i>

610
00:21:56,032 --> 00:21:57,166
<i>and so do I.</i>

611
00:21:57,166 --> 00:21:58,467
<i>I'm going to saute them</i>

612
00:21:58,467 --> 00:22:00,166
<i>with squash</i>
<i>and heirloom tomatoes,</i>

613
00:22:00,166 --> 00:22:02,066
making a very nice
vegetable medley.

614
00:22:03,800 --> 00:22:05,867
Chefs, less than 10 minutes
on that clock.

615
00:22:07,600 --> 00:22:08,967
We need to talk about the fact

616
00:22:08,967 --> 00:22:11,567
that the orange fruit slices
are not fruit.

617
00:22:11,567 --> 00:22:13,967
They're a gummy,
gelatin kind of candy

618
00:22:13,967 --> 00:22:15,467
-with a lot of sugar
on the outside?
-What, Ted?

619
00:22:15,532 --> 00:22:16,567
That's not fruit?

620
00:22:16,667 --> 00:22:19,367
That's what my grandmother
used to have in her house.

621
00:22:19,367 --> 00:22:21,667
You have to think
about what else
goes with the orange.

622
00:22:21,734 --> 00:22:23,567
-[Nilou] Right.
-'Cause sweet orange
is really hard

623
00:22:23,567 --> 00:22:24,867
to incorporate in savory.

624
00:22:24,934 --> 00:22:26,567
Bring in sage or thyme.

625
00:22:26,567 --> 00:22:27,767
[Scott] Ginger, scallions,

626
00:22:27,767 --> 00:22:30,734
all those things go so well
with the flavors of orange.

627
00:22:31,967 --> 00:22:33,166
[Jenna] <i>For my polenta,</i>

628
00:22:33,166 --> 00:22:36,166
I melt the orange slices down
with a little pinot grigio.

629
00:22:36,166 --> 00:22:39,467
<i>I feel like it's a nice play</i>
<i>on that duck</i> a l'orange.

630
00:22:39,532 --> 00:22:40,867
Melted perfectly.

631
00:22:40,934 --> 00:22:43,767
I taste the polenta
and it's a little sweet.

632
00:22:43,834 --> 00:22:45,066
Mascarpone...

633
00:22:45,133 --> 00:22:47,433
<i>So, I add a lot of mascarpone.</i>

634
00:22:48,567 --> 00:22:50,166
[Dan] <i>The sweet-sour</i>
<i>component of duck</i> a l'orange

635
00:22:50,166 --> 00:22:51,467
<i>is very, very important.</i>

636
00:22:51,467 --> 00:22:52,867
I wanna build a gastrique.

637
00:22:52,867 --> 00:22:56,367
<i>It's pretty much, uh,</i>
<i>50% vinegar, 50% sugar.</i>

638
00:22:56,367 --> 00:22:58,066
<i>I'm being pretty</i>
<i>ambitious this round.</i>

639
00:22:58,066 --> 00:22:59,967
<i>So, I wanna make</i>
<i>canele croutons,</i>

640
00:22:59,967 --> 00:23:01,767
I think it's another
great place for that duck fat,

641
00:23:01,767 --> 00:23:04,032
<i>and bring really beautiful</i>
<i>texture in the dish.</i>

642
00:23:05,100 --> 00:23:07,567
Chef Dan is going
very straightforward.

643
00:23:07,567 --> 00:23:10,266
<i>Orange glaze, duck breast.</i>

644
00:23:10,333 --> 00:23:13,266
Chef Victor is going
totally out of the box.

645
00:23:13,266 --> 00:23:15,066
He's gonna stuff
the duck breast

646
00:23:15,133 --> 00:23:16,166
with the caneles.

647
00:23:16,166 --> 00:23:18,233
All right, Chefs,
five minutes to go here.

648
00:23:21,767 --> 00:23:23,467
[Victor] <i>With the orange</i>
<i>slices in the</i> jus,

649
00:23:23,467 --> 00:23:25,266
I'm trying
to balance the sweet

650
00:23:25,266 --> 00:23:27,066
with the savory
of the duck breast.

651
00:23:27,133 --> 00:23:28,767
<i>I think I'm sticking</i>
<i>to the inspiration</i>

652
00:23:28,767 --> 00:23:30,266
<i>of duck</i> a l'orange
<i>pretty well.</i>

653
00:23:33,600 --> 00:23:36,367
Julia Child really
shaped my career.

654
00:23:36,367 --> 00:23:38,266
<i>At my restaurant,</i>
<i>I used to cook</i>

655
00:23:38,266 --> 00:23:40,767
<i>the whole five-course</i>
<i>menu about her</i>

656
00:23:40,767 --> 00:23:42,867
<i>because she was</i>
<i>about living big</i>

657
00:23:42,867 --> 00:23:44,100
<i>and having fun</i>

658
00:23:44,100 --> 00:23:47,467
<i>and celebrating herself</i>
<i>and other people.</i>

659
00:23:47,532 --> 00:23:49,166
Chef Jenna, how you feeling?

660
00:23:49,166 --> 00:23:50,967
Um, uh, ducky.

661
00:23:52,166 --> 00:23:53,367
-Just ducky.
-[Jenna laughs]

662
00:23:53,900 --> 00:23:55,032
[Ted] One minute, Chefs.

663
00:24:03,000 --> 00:24:04,000
[Amanda] You gotta hurry.

664
00:24:04,000 --> 00:24:04,967
Get that sauce
on the plates, Chefs.

665
00:24:04,967 --> 00:24:06,066
Duck! Duck!

666
00:24:07,667 --> 00:24:08,867
[Nilou] Come on, Jenna!
Come on, Jenna!

667
00:24:08,867 --> 00:24:10,567
Get those plates pretty in...

668
00:24:10,567 --> 00:24:12,667
-Ten, nine...
-[Scott] Chef Jenna,
get it done.

669
00:24:12,734 --> 00:24:15,000
-...eight, seven...
-[Jenna] Oh, my God.

670
00:24:15,000 --> 00:24:17,266
-...six, five...
-Get it done!

671
00:24:17,266 --> 00:24:19,567
-...four, three...
-Let's go!

672
00:24:19,567 --> 00:24:22,066
-...two, one...
-[clapping]

673
00:24:22,066 --> 00:24:23,266
[Ted] Time's up!
Please step back.

674
00:24:23,266 --> 00:24:24,867
-Oh, my...
-[Scott whoops softly]

675
00:24:24,867 --> 00:24:26,166
-[all clapping]
-Good job.

676
00:24:26,166 --> 00:24:27,100
[exhaling]

677
00:24:27,100 --> 00:24:28,367
-Good job.
-[imitates explosion]

678
00:24:28,433 --> 00:24:30,166
[Dan] <i>The pressure's</i>
<i>definitely getting higher.</i>

679
00:24:30,166 --> 00:24:31,967
The cream of the crop
is rising here

680
00:24:32,032 --> 00:24:34,367
and you got some real
competition in front of you.

681
00:24:34,367 --> 00:24:37,266
[Victor] <i>Obviously,</i>
<i>both of these chefs</i>
<i>are wonderful chefs.</i>

682
00:24:37,266 --> 00:24:40,433
But I gotta say,
Dan is a fierce competitor.

683
00:24:43,500 --> 00:24:44,934
[timer ticking]

684
00:24:51,166 --> 00:24:53,367
Chefs, inside
your entree baskets

685
00:24:53,367 --> 00:24:55,367
you found a Pekin duck,

686
00:24:55,367 --> 00:24:57,567
<i>Brussels sprouts, caneles,</i>

687
00:24:57,567 --> 00:24:59,166
<i>and orange fruit slices.</i>

688
00:24:59,166 --> 00:25:01,367
Ingredients inspired
by Julia Child's

689
00:25:01,433 --> 00:25:03,867
classic recipe
for duck a <i>l'orange.</i>

690
00:25:03,867 --> 00:25:05,166
Chef Jenna, what do we have?

691
00:25:05,166 --> 00:25:07,367
I made for you a duck ragu

692
00:25:07,433 --> 00:25:09,767
<i>over orange scented polenta.</i>

693
00:25:09,767 --> 00:25:10,767
[Nilou] <i>Chef Jenna,</i>

694
00:25:10,834 --> 00:25:13,567
there's something
really compulsively...

695
00:25:13,567 --> 00:25:14,567
edible about this dish.

696
00:25:14,567 --> 00:25:16,767
The cracklings
are the highlight.

697
00:25:16,767 --> 00:25:19,667
This dish would have been
a great success

698
00:25:19,667 --> 00:25:22,367
had you not layered in
too many of those gummies.

699
00:25:22,867 --> 00:25:24,367
The polenta is sweet.

700
00:25:24,367 --> 00:25:25,667
[Jenna] <i>But she would</i>
<i>have said,</i>

701
00:25:25,734 --> 00:25:28,100
[imitating Julia] "You want
to celebrate the sweetness."

702
00:25:28,100 --> 00:25:29,867
-[all chuckling]
-I like it.

703
00:25:29,867 --> 00:25:31,467
Creativity is high here.

704
00:25:31,532 --> 00:25:33,467
But yeah,
the polenta is sweet.

705
00:25:33,532 --> 00:25:35,967
And sort of artificially
candy sweet.

706
00:25:36,032 --> 00:25:36,934
Mmm-hmm.

707
00:25:36,934 --> 00:25:38,567
[Amanda] I wish it had
balance of something.

708
00:25:38,634 --> 00:25:40,667
Sage, or ginger,
or something else.

709
00:25:40,667 --> 00:25:42,066
Because it just tastes like...

710
00:25:42,600 --> 00:25:44,467
candied orange polenta.

711
00:25:44,532 --> 00:25:47,667
I like these little bits
of duck skin that you gave us.

712
00:25:48,000 --> 00:25:49,266
These are great.

713
00:25:49,333 --> 00:25:51,867
[Scott] There's a clear nod
towards duck a <i>l'orange.</i>

714
00:25:51,934 --> 00:25:53,066
I think there's some
execution issues, though.

715
00:25:53,166 --> 00:25:56,767
I think that you kind of cut
this duck a little too small.

716
00:25:56,767 --> 00:25:58,767
<i>It's really overcooked.</i>

717
00:25:59,867 --> 00:26:00,767
Thank you, Chef Jenna.

718
00:26:00,767 --> 00:26:02,266
Next up, Chef Victor.

719
00:26:02,266 --> 00:26:05,767
I have a seared duck breast
with a canele stuffing.

720
00:26:05,834 --> 00:26:08,100
<i>I did a</i> jus
<i>with the orange slices.</i>

721
00:26:08,100 --> 00:26:10,367
<i>And then I have sauteed</i>
<i>Brussels sprouts,</i>

722
00:26:10,433 --> 00:26:12,567
<i>squash, and heirloom tomatoes.</i>

723
00:26:12,567 --> 00:26:14,266
I would have never,
ever thought

724
00:26:14,333 --> 00:26:15,266
to stuff a duck breast,

725
00:26:15,266 --> 00:26:17,266
and that took a lot of work
on your part.

726
00:26:17,266 --> 00:26:18,567
-Appreciate it.
-[Amanda] Um...

727
00:26:18,567 --> 00:26:20,367
my favorite part of the dish
is the sauce,

728
00:26:20,367 --> 00:26:24,166
because it has this
Thanksgiving gravy,
like, feel to it.

729
00:26:24,166 --> 00:26:27,266
<i>And you have a nice,</i>
<i>nice hint of orange.</i>

730
00:26:27,333 --> 00:26:30,266
You really gave us that
duck a <i>l'orange</i> inspiration.

731
00:26:30,333 --> 00:26:32,867
-Thank you.
-[Nilou] The fact that
you used your duck carcass,

732
00:26:32,934 --> 00:26:34,266
and added a lot of aromatics.

733
00:26:34,266 --> 00:26:36,467
The flavor is... wonderful.

734
00:26:36,467 --> 00:26:40,266
But my duck unfortunately
came with very little stuffing

735
00:26:40,266 --> 00:26:42,667
and was cooked unevenly,
sorry to say.

736
00:26:42,667 --> 00:26:43,867
No, it's okay.

737
00:26:43,867 --> 00:26:46,767
[Scott] <i>Your vegetables</i>
<i>are severely undercooked.</i>

738
00:26:46,767 --> 00:26:48,266
But your orange sauce itself,

739
00:26:48,266 --> 00:26:50,567
you developed that
really, really nicely

740
00:26:50,567 --> 00:26:52,166
in a very short
amount of time.

741
00:26:52,166 --> 00:26:54,266
-Thank you.
-Thank you, Chef Victor.

742
00:26:54,333 --> 00:26:55,367
Finally, Chef Dan.

743
00:26:55,367 --> 00:26:57,767
We have a spice-roasted
duck breast

744
00:26:57,834 --> 00:26:59,367
<i>over sauteed Brussels sprouts</i>

745
00:26:59,433 --> 00:27:01,367
<i>with a kind of</i>
<i>potatoes Lyonnaise.</i>

746
00:27:01,433 --> 00:27:02,967
And a little orange gastrique

747
00:27:02,967 --> 00:27:04,367
around the outside
of the plate.

748
00:27:05,066 --> 00:27:06,667
What motivates you
to be here, Chef?

749
00:27:06,734 --> 00:27:08,066
I would absolutely love
to go to France.

750
00:27:08,066 --> 00:27:09,367
It's where I set my roots.

751
00:27:09,367 --> 00:27:11,367
Go back to Marseille,
eat some <i>bouillabaisse</i>

752
00:27:11,367 --> 00:27:13,066
and bring that energy
back to my team,

753
00:27:13,066 --> 00:27:14,667
would be really amazing.

754
00:27:14,667 --> 00:27:16,567
Nothing wrong with just
sitting in Marseille

755
00:27:16,634 --> 00:27:17,767
and eating
some <i>bouillabaisse,</i> right?

756
00:27:17,767 --> 00:27:18,867
[Ted] It's a lovely thing.

757
00:27:18,934 --> 00:27:19,967
Then you just come back
and tell your staff,

758
00:27:20,032 --> 00:27:21,567
"Eh, sorry
you couldn't make it."

759
00:27:21,567 --> 00:27:23,233
-[all laughing]
-[Ted] "It was a blast."

760
00:27:23,800 --> 00:27:25,367
Chef Dan, what you've given us

761
00:27:25,367 --> 00:27:27,467
is a plate that
really showcases

762
00:27:27,467 --> 00:27:29,967
your mastery
of French technique.

763
00:27:30,032 --> 00:27:32,266
The way you scored the duck,
the way you seared it,

764
00:27:32,266 --> 00:27:34,367
<i>the way you developed</i>
<i>the flavor in the sauce.</i>

765
00:27:34,367 --> 00:27:36,266
You've done Julia proud.

766
00:27:36,266 --> 00:27:37,767
-Thank you.
-[Nilou] Thank you.

767
00:27:37,834 --> 00:27:39,667
You made a really
cohesive dish.

768
00:27:39,667 --> 00:27:42,467
And there's something
really comforting about it.

769
00:27:42,467 --> 00:27:44,266
<i>The potatoes, the Brussels,</i>

770
00:27:44,333 --> 00:27:45,767
<i>those crispy, little caneles.</i>

771
00:27:45,834 --> 00:27:48,967
Definitely harkens back
to an a <i>l'orange</i> with a twist.

772
00:27:48,967 --> 00:27:52,667
But the duck needs
to be cooked more evenly.

773
00:27:52,734 --> 00:27:53,867
<i>It's really rare in some parts</i>

774
00:27:53,867 --> 00:27:55,967
<i>and really well cooked</i>
<i>in others.</i>

775
00:27:55,967 --> 00:27:58,567
But when you get
everything in one bite,

776
00:27:58,567 --> 00:28:00,066
it's a really good bite.

777
00:28:00,066 --> 00:28:01,467
Really like the spice mixture

778
00:28:01,532 --> 00:28:02,667
<i>that you have on the duck.</i>

779
00:28:02,667 --> 00:28:05,567
But the big challenge
on the plate is this glaze.

780
00:28:05,634 --> 00:28:07,467
You could wrap it
with a candy wrapper

781
00:28:07,532 --> 00:28:08,600
and eat it like that.

782
00:28:08,667 --> 00:28:10,967
Yeah, it congealed a little
more when it cooled down.

783
00:28:10,967 --> 00:28:12,567
I've never cooked
with candy orange

784
00:28:12,567 --> 00:28:14,266
in a sauce like that
before, so...

785
00:28:14,333 --> 00:28:15,100
Welcome to <i>Chopped.</i>

786
00:28:15,100 --> 00:28:17,066
-Yeah. Yeah.
-[all laughing]

787
00:28:17,133 --> 00:28:19,266
-[Ted] Chef Dan, thank you.
-Thank you.

788
00:28:19,266 --> 00:28:22,367
Now, the judges must decide
who has to leave us.

789
00:28:22,433 --> 00:28:24,266
Thank you, Chefs.

790
00:28:24,266 --> 00:28:26,467
[Dan] <i>My gastrique kinda</i>
<i>congealed on the plate.</i>

791
00:28:26,467 --> 00:28:27,967
<i>So, I'm a little</i>
<i>on edge right now.</i>

792
00:28:28,032 --> 00:28:29,867
<i>It's super hard</i>
<i>to pull together</i>

793
00:28:29,934 --> 00:28:31,467
Julia Child recipes
in this time frame.

794
00:28:31,467 --> 00:28:34,333
<i>Probably the hardest</i>
<i>competition I've ever</i>
<i>been involved in.</i>

795
00:28:34,867 --> 00:28:36,100
[Jenna] <i>I had a hard time</i>

796
00:28:36,100 --> 00:28:38,667
<i>balancing out the sweetness</i>
<i>of the orange slices.</i>

797
00:28:38,734 --> 00:28:41,333
But nobody shows up here
to go home.

798
00:28:45,867 --> 00:28:47,333
[timer ticking]

799
00:28:54,567 --> 00:28:57,233
Whose dish is on
the chopping block?

800
00:29:04,967 --> 00:29:06,834
Chef Victor,
you've been chopped.

801
00:29:07,100 --> 00:29:08,367
Judges.

802
00:29:08,367 --> 00:29:10,100
[Amanda] Chef Victor,
you had some issues

803
00:29:10,100 --> 00:29:12,667
with the stuffing
of the duck breast.

804
00:29:12,734 --> 00:29:13,967
And the Brussels sprouts

805
00:29:14,033 --> 00:29:16,133
were really, really,
really undercooked.

806
00:29:16,600 --> 00:29:18,266
And so, we had to chop you.

807
00:29:18,266 --> 00:29:19,767
Thank you.

808
00:29:19,834 --> 00:29:21,066
<i>I feel very proud.</i>

809
00:29:21,133 --> 00:29:23,266
<i>And I think throughout</i>
<i>the whole competition</i>

810
00:29:23,333 --> 00:29:24,166
and just in life,

811
00:29:24,166 --> 00:29:26,166
it's not what life
throws at you,

812
00:29:26,166 --> 00:29:27,967
<i>but you know,</i>
<i>how you roll with the punches.</i>

813
00:29:35,667 --> 00:29:37,266
Chef Jenna, Chef Dan.

814
00:29:37,333 --> 00:29:38,767
In the words of Julia Child,

815
00:29:38,767 --> 00:29:41,066
"If you're afraid of butter,
use cream."

816
00:29:41,867 --> 00:29:44,667
Let's see what sweet
Julia recipe

817
00:29:44,667 --> 00:29:47,967
will be your inspiration
in this round.

818
00:29:47,967 --> 00:29:51,266
<i>Today, we're going to do</i>
<i>a really exquisite</i>
<i>French dessert</i>

819
00:29:51,333 --> 00:29:53,266
<i>called Charlotte Malakoff.</i>

820
00:29:53,266 --> 00:29:55,166
<i>Molded in ladyfingers.</i>

821
00:29:55,166 --> 00:29:57,166
<i>You wanna have drama</i>
<i>in your dessert.</i>

822
00:29:57,166 --> 00:30:00,467
<i>We want to keep our cream</i>
<i>light and full.</i>

823
00:30:00,467 --> 00:30:01,867
<i>Oh! This is just awfully good.</i>

824
00:30:01,867 --> 00:30:02,967
Hmm.

825
00:30:03,033 --> 00:30:05,266
This basket's inspired
by Julia Child's recipe

826
00:30:05,266 --> 00:30:07,266
<i>for Charlotte Malakoff.</i>

827
00:30:07,333 --> 00:30:08,433
All right, baskets are ready.

828
00:30:11,700 --> 00:30:12,767
Let's go!

829
00:30:13,300 --> 00:30:14,266
[exclaims]

830
00:30:14,266 --> 00:30:15,266
A cocktail.

831
00:30:15,266 --> 00:30:17,634
[Ted] And you've got
a bitter Frenchman.

832
00:30:18,567 --> 00:30:19,467
Strawberries.

833
00:30:19,533 --> 00:30:20,967
[Jenna]
Beautiful strawberries.

834
00:30:20,967 --> 00:30:22,066
[Ted] Coconut whipped cream.

835
00:30:22,066 --> 00:30:23,266
-Coconut whipped cream.
-[Jenna] Non-dairy.

836
00:30:23,333 --> 00:30:24,367
[Dan] Not too bad.

837
00:30:24,400 --> 00:30:26,767
I don't think Julia used
anything that was non-dairy.

838
00:30:27,200 --> 00:30:28,467
[Ted] And madeleines.

839
00:30:29,100 --> 00:30:30,467
A little stressed
about this one.

840
00:30:30,467 --> 00:30:31,934
Dessert round starts...

841
00:30:32,867 --> 00:30:33,767
right now.

842
00:30:33,767 --> 00:30:35,367
[all cheering]

843
00:30:35,433 --> 00:30:36,266
[Scott] Let's go, Chefs!

844
00:30:36,333 --> 00:30:37,166
[Amanda] Come on, let's do it!

845
00:30:37,166 --> 00:30:38,100
[Scott] Let's go!

846
00:30:38,100 --> 00:30:39,266
-[Nilou] Bring the desserts!
-[clapping]

847
00:30:39,333 --> 00:30:40,867
[Amanda] Bring the Julia!

848
00:30:40,934 --> 00:30:42,567
So, this is a tremendous
amount of pressure

849
00:30:42,634 --> 00:30:44,100
these chefs have put
themselves into.

850
00:30:44,100 --> 00:30:47,467
-This particular dessert
requires finesse.
-[Nilou] Yeah.

851
00:30:47,467 --> 00:30:49,066
The inspiration
behind this basket

852
00:30:49,133 --> 00:30:50,467
is a Charlotte Malakoff.

853
00:30:50,467 --> 00:30:53,166
<i>You line up those ladyfingers</i>
<i>around a pan</i>

854
00:30:53,166 --> 00:30:54,567
<i>and then you put</i>
<i>that cream inside.</i>

855
00:30:54,567 --> 00:30:56,467
<i>Madeleines</i>
<i>are not ladyfingers.</i>

856
00:30:56,467 --> 00:30:57,867
<i>They're a sponge cake,</i>

857
00:30:57,934 --> 00:30:59,567
<i>and they just melt</i>
<i>in your mouth.</i>

858
00:30:59,634 --> 00:31:00,767
I would be okay if they made

859
00:31:00,767 --> 00:31:02,266
some kind of a layered parfait

860
00:31:02,266 --> 00:31:03,467
or a trifle...

861
00:31:03,467 --> 00:31:04,533
[Nilou] Oh!

862
00:31:05,000 --> 00:31:05,967
[Dan] <i>Madeleines!</i>

863
00:31:06,033 --> 00:31:07,767
<i>Super French,</i>
<i>big sugar content.</i>

864
00:31:07,767 --> 00:31:09,667
<i>Right away, I know</i>
<i>I'm gonna grill those.</i>

865
00:31:09,667 --> 00:31:11,266
[Ted] Chef Dan,
what are you building?

866
00:31:11,266 --> 00:31:13,467
[Dan] I'm making some
coconut flavored ice cream

867
00:31:13,533 --> 00:31:14,867
with a little
strawberry sauce,

868
00:31:14,934 --> 00:31:15,734
and grilled madeleine.

869
00:31:15,800 --> 00:31:17,867
-Grilled madeleine.
-[Amanda exclaims]

870
00:31:17,934 --> 00:31:19,166
[Dan] <i>So, I'm using butter.</i>

871
00:31:19,233 --> 00:31:20,667
<i>And once I get</i>
<i>nice grill marks,</i>

872
00:31:20,667 --> 00:31:23,000
I put them in a saute pan
with more butter,

873
00:31:23,000 --> 00:31:24,967
<i>which Julia would definitely</i>
<i>be very proud of.</i>

874
00:31:25,033 --> 00:31:27,367
[Amanda] I love how Chef Dan
really channeled Julia

875
00:31:27,433 --> 00:31:30,333
by using a lot of butter
on his grilled madeleines.

876
00:31:32,767 --> 00:31:34,767
[Jenna] <i>The madeleines</i>
<i>are so dry.</i>

877
00:31:34,834 --> 00:31:35,967
I decide to crumble them

878
00:31:35,967 --> 00:31:37,967
and use that as a binder

879
00:31:37,967 --> 00:31:39,367
<i>for my cake batter.</i>

880
00:31:39,367 --> 00:31:41,066
What are you making us, Chef?

881
00:31:41,133 --> 00:31:44,567
[Jenna] Uh, I'm making
a lemon madeleine cake...

882
00:31:44,567 --> 00:31:45,567
[Jenna and Nilou exclaim]

883
00:31:45,567 --> 00:31:48,567
[Jenna] ...with a strawberry
Chantilly cream.

884
00:31:48,567 --> 00:31:52,066
And white chocolate
bitter something.

885
00:31:52,133 --> 00:31:53,467
A chocolate bitter something.

886
00:31:53,467 --> 00:31:54,667
Love it.

887
00:31:54,734 --> 00:31:57,000
[Jenna] <i>At 14, I wanted</i>
<i>to be a pastry chef.</i>

888
00:31:57,000 --> 00:32:00,467
So, I've always been
interested in desserts.

889
00:32:00,467 --> 00:32:02,567
<i>The cake needs to cook</i>
<i>quite quickly.</i>

890
00:32:02,634 --> 00:32:04,467
<i>So, with a largest</i>
<i>surface area,</i>

891
00:32:04,467 --> 00:32:07,100
a cake that would normally
cook in 30 minutes,

892
00:32:07,100 --> 00:32:09,166
will cook in half that time.

893
00:32:09,166 --> 00:32:10,767
Chefs, 20 minutes
to get it done.

894
00:32:12,166 --> 00:32:13,367
-Making ice cream?
-[Dan] Yes.

895
00:32:13,367 --> 00:32:14,667
<i>Charlotte Malakoff,</i>

896
00:32:14,667 --> 00:32:17,166
it's a cream,
custardy-based dish.

897
00:32:17,166 --> 00:32:18,867
<i>So, I'm making</i>
<i>coconut ice cream.</i>

898
00:32:18,934 --> 00:32:21,767
I'm making a classic
ice cream base a <i>l'anglaise.</i>

899
00:32:21,834 --> 00:32:24,467
<i>This is a non-dairy</i>
<i>coconut whipped cream.</i>

900
00:32:24,467 --> 00:32:25,667
<i>But I still think the texture</i>

901
00:32:25,667 --> 00:32:27,166
<i>is gonna play super well</i>
<i>in the ice cream.</i>

902
00:32:27,166 --> 00:32:28,367
I like the idea of Dan

903
00:32:28,367 --> 00:32:30,367
putting the coconut
whipped cream
in his ice cream.

904
00:32:30,367 --> 00:32:33,233
We make ice cream
in our restaurant every day.

905
00:32:35,266 --> 00:32:38,166
[Nilou] <i>A bitter Frenchman</i>
<i>is play on a French 75,</i>

906
00:32:38,166 --> 00:32:39,367
<i>a very classic cocktail.</i>

907
00:32:39,367 --> 00:32:40,367
Bitter.

908
00:32:40,367 --> 00:32:43,266
But in lieu of just having
champagne and gin

909
00:32:43,333 --> 00:32:44,867
and lemon and simple syrup,

910
00:32:44,867 --> 00:32:47,867
it adds an Italian <i>aperitivo</i>
for a bitter element.

911
00:32:47,867 --> 00:32:49,834
Yeah, you gotta be
careful with that.

912
00:32:52,467 --> 00:32:55,867
[Jenna] <i>I wanna make a sauce</i>
<i>using the coconut cream</i>

913
00:32:55,867 --> 00:32:57,066
<i>and strawberries</i>

914
00:32:57,066 --> 00:32:59,467
<i>and the bitter Frenchman.</i>

915
00:32:59,467 --> 00:33:01,567
<i>Next, I get some</i>
<i>heavy cream going</i>

916
00:33:01,567 --> 00:33:02,767
<i>for a Chantilly cream</i>

917
00:33:02,767 --> 00:33:05,867
because Julia always loved
a great Chantilly cream.

918
00:33:05,934 --> 00:33:07,467
<i>I add mascarpone, sugar,</i>

919
00:33:07,467 --> 00:33:09,000
<i>and then my fresh</i>
<i>strawberries.</i>

920
00:33:09,000 --> 00:33:10,567
What would Julia do?

921
00:33:10,567 --> 00:33:12,767
She'd be pretty proud
of me right now.

922
00:33:12,767 --> 00:33:14,233
Ten minutes to go, Chefs!

923
00:33:18,700 --> 00:33:20,567
[Dan] <i>I've never had</i>
<i>bitter Frenchman before.</i>

924
00:33:20,567 --> 00:33:21,867
-Boozy.
<i>-As I taste it...</i>

925
00:33:21,934 --> 00:33:22,767
Just like Julia.

926
00:33:22,834 --> 00:33:23,967
<i>...there's nice, bitter notes.</i>

927
00:33:23,967 --> 00:33:25,367
<i>So, I now wanna make</i>
<i>a strawberry sauce.</i>

928
00:33:25,433 --> 00:33:26,567
[Nilou] More than ever,

929
00:33:26,567 --> 00:33:28,867
I'm seeing them
embrace the idea

930
00:33:28,934 --> 00:33:29,967
of classic French cooking.

931
00:33:30,033 --> 00:33:31,467
Chef Dan comes at it

932
00:33:31,467 --> 00:33:33,867
from a very classical
training background.

933
00:33:33,867 --> 00:33:36,467
[Scott] And then Chef Jenna
has this love of food.

934
00:33:36,467 --> 00:33:38,567
It's really fun to watch

935
00:33:38,567 --> 00:33:42,266
the passion that she has
for all things Julia Child.

936
00:33:42,266 --> 00:33:45,467
[Jenna] <i>This dish is inspired</i>
<i>by Charlotte Malakoff.</i>

937
00:33:45,467 --> 00:33:48,166
Julia's video does mention
that it contains chocolate.

938
00:33:48,166 --> 00:33:50,266
<i>So, I melt down</i>
<i>some white chocolate</i>

939
00:33:50,333 --> 00:33:51,567
<i>to add to the sauce.</i>

940
00:33:51,634 --> 00:33:52,867
<i>I fold that in,</i>

941
00:33:52,934 --> 00:33:54,734
and get that directly
into the blast chiller.

942
00:33:55,967 --> 00:33:57,867
<i>A little crowded</i>
<i>over at the blast chiller</i>

943
00:33:57,934 --> 00:33:59,266
because Dan's working
on the ice cream

944
00:33:59,266 --> 00:34:00,567
and I'm trying to get
my stuff in,

945
00:34:00,567 --> 00:34:03,867
<i>and he slams his ice cream</i>
<i>right in there, too.</i>

946
00:34:03,934 --> 00:34:06,567
Maybe he's a little
more aggressive
than I am in the kitchen.

947
00:34:07,867 --> 00:34:10,166
[Ted] Julia Child
was 6'2" tall.

948
00:34:10,166 --> 00:34:12,166
She played basketball
in college.

949
00:34:12,166 --> 00:34:14,367
Meanwhile, I'm getting
kind of a sports arena

950
00:34:14,433 --> 00:34:16,033
play-off energy
in this kitchen.

951
00:34:17,000 --> 00:34:19,065
Six minutes left,
Chefs, six minutes!

952
00:34:20,667 --> 00:34:23,065
I see Jenna going in and out
of the blast chiller,

953
00:34:23,133 --> 00:34:24,567
like, a hundred times.

954
00:34:24,567 --> 00:34:26,834
Yo, my ice cream's in there,
keep it cold!

955
00:34:27,266 --> 00:34:28,266
Jenna has a sauce in it.

956
00:34:28,333 --> 00:34:30,166
She keeps messing
around with it.

957
00:34:30,166 --> 00:34:32,166
There's three basket
ingredients in there.

958
00:34:32,233 --> 00:34:34,000
There's coconut whipped cream,
there's the strawberry,

959
00:34:34,000 --> 00:34:35,065
and there's
the bitter Frenchman.

960
00:34:35,065 --> 00:34:37,767
So, that's crucial.
It's a lot of pressure.

961
00:34:37,834 --> 00:34:40,867
[Jenna] <i>I keep taking</i>
<i>the sauce out</i>
<i>of the blast chiller</i>

962
00:34:40,867 --> 00:34:43,967
<i>because it's a little sweeter</i>
<i>than I want it to be.</i>

963
00:34:44,033 --> 00:34:46,100
<i>So, I add the rest</i>
<i>of the cocktail.</i>

964
00:34:46,100 --> 00:34:48,567
And I need it to cool down
as quickly as possible.

965
00:34:49,467 --> 00:34:51,367
I just need to make
that sauce work.

966
00:34:54,467 --> 00:34:55,867
[timer ticking]

967
00:35:00,667 --> 00:35:02,767
[Dan] <i>I see Jenna going in</i>
<i>and out of the blast chiller,</i>

968
00:35:02,834 --> 00:35:03,700
<i>like, a hundred times.</i>

969
00:35:03,767 --> 00:35:06,033
Yo, my ice cream's in there.
Keep it cold.

970
00:35:07,100 --> 00:35:09,467
-[Nilou] Come on, Chefs!
-[Scott] Let's go, Chefs!
Let's go!

971
00:35:09,533 --> 00:35:10,767
[Dan] <i>When I was a young chef,</i>

972
00:35:10,834 --> 00:35:11,967
<i>I used to do spun sugar</i>

973
00:35:11,967 --> 00:35:13,367
<i>and all these different</i>
<i>kinds of sugar art.</i>

974
00:35:13,367 --> 00:35:15,367
So, I'm melting down
water and sugar.

975
00:35:15,433 --> 00:35:16,767
<i>I let it cool down</i>
<i>a little bit</i>

976
00:35:16,834 --> 00:35:18,166
<i>and start whipping that sugar</i>

977
00:35:18,166 --> 00:35:19,667
so it gets a nice,
lacey texture.

978
00:35:19,667 --> 00:35:22,367
[Ted] This is a technique
that we hardly ever see here.

979
00:35:22,433 --> 00:35:24,367
I really wish we'd see it
more often.

980
00:35:25,200 --> 00:35:26,667
Two minutes, get it done.

981
00:35:33,700 --> 00:35:35,467
[Jenna] <i>The cake</i>
<i>is too warm to cut</i>

982
00:35:35,533 --> 00:35:37,767
and still serve beautifully.

983
00:35:37,767 --> 00:35:39,667
So, I decide to crumble it

984
00:35:39,667 --> 00:35:42,065
<i>and make more of a trifle</i>
<i>or a parfait.</i>

985
00:35:42,467 --> 00:35:43,667
One minute, Chefs.

986
00:35:48,100 --> 00:35:50,100
[Scott] Look at those
beautiful blue plates.

987
00:35:50,100 --> 00:35:51,967
They match the wall,
it's amazing.

988
00:35:53,065 --> 00:35:54,767
You're seeing a lot
of energy and intensity

989
00:35:54,767 --> 00:35:55,767
in this dessert round.

990
00:35:55,834 --> 00:35:56,967
Behind, behind.

991
00:35:56,967 --> 00:35:59,467
And it looks like
we're gonna get
a couple of good ones.

992
00:35:59,467 --> 00:36:01,065
I'm very confident with
the texture of my ice cream.

993
00:36:01,133 --> 00:36:03,467
Dan's ice cream
looks gorgeous.

994
00:36:03,467 --> 00:36:04,567
<i>I wanna be a</i> Chopped <i>champion,</i>

995
00:36:04,567 --> 00:36:06,667
and I know I'm just
minutes away.

996
00:36:06,667 --> 00:36:08,266
-Let's go, all four
basket items.
-All four!

997
00:36:08,333 --> 00:36:10,767
Come on, Chefs, final seconds
of the final round!

998
00:36:10,834 --> 00:36:11,767
-[Nilou cheering]
-[Ted] Ten...

999
00:36:11,767 --> 00:36:13,667
nine, eight,

1000
00:36:13,667 --> 00:36:14,767
-seven...
-Oh!

1001
00:36:14,767 --> 00:36:16,100
-[Amanda] You can do it!
-[Ted] ...six...

1002
00:36:16,100 --> 00:36:19,467
five, four, three,

1003
00:36:19,533 --> 00:36:21,667
two, one...

1004
00:36:21,734 --> 00:36:22,567
Hands up!

1005
00:36:22,567 --> 00:36:23,967
[cheering and whooping]

1006
00:36:24,033 --> 00:36:26,266
-[Ted] Thanks.
-[Jenna] Yay. Yay!

1007
00:36:26,266 --> 00:36:29,133
[whooping and laughing]

1008
00:36:30,000 --> 00:36:31,567
[Dan] <i>My favorite part</i>
<i>is probably</i>

1009
00:36:31,634 --> 00:36:33,266
<i>that boozy cocktail</i>
<i>strawberry sauce.</i>

1010
00:36:33,333 --> 00:36:34,467
<i>That's right up Julia's alley.</i>

1011
00:36:34,533 --> 00:36:35,667
I mean, I wish I was drinking,

1012
00:36:35,734 --> 00:36:39,467
but I wanna save that till
a little bit from now.

1013
00:36:39,467 --> 00:36:42,100
[Jenna] <i>I know my dish</i>
<i>is tasty.</i>

1014
00:36:42,100 --> 00:36:43,533
I think Julia would be
proud of me.

1015
00:36:47,667 --> 00:36:49,065
[Ted] Chef Jenna, Chef Dan.

1016
00:36:49,065 --> 00:36:51,367
It was really exciting
watching you make dishes

1017
00:36:51,367 --> 00:36:53,266
<i>with a bitter Frenchman,</i>

1018
00:36:53,333 --> 00:36:54,367
<i>strawberries,</i>

1019
00:36:54,367 --> 00:36:55,867
<i>coconut whipped cream,</i>

1020
00:36:55,867 --> 00:36:57,266
<i>and madeleines.</i>

1021
00:36:57,333 --> 00:37:01,266
<i>Ingredients inspired</i>
<i>by Julia Child's</i>
<i>Charlotte Malakoff.</i>

1022
00:37:01,333 --> 00:37:02,767
So, what's for dessert?
Chef Dan.

1023
00:37:02,767 --> 00:37:04,567
[Dan] <i>I have</i>
<i>a grilled madeleine.</i>

1024
00:37:04,634 --> 00:37:05,600
<i>Coconut ice cream.</i>

1025
00:37:05,667 --> 00:37:07,867
<i>Underneath, you have a coconut</i>
<i>almond crumble.</i>

1026
00:37:07,867 --> 00:37:11,266
<i>We have a bitter Frenchman</i>
<i>strawberry sauce</i>

1027
00:37:11,266 --> 00:37:12,934
and a spun little nest on top.

1028
00:37:13,567 --> 00:37:14,567
Mmh!

1029
00:37:14,634 --> 00:37:16,667
Chef, this ice cream
is excellent!

1030
00:37:16,734 --> 00:37:18,567
I love that you did
the spun sugar,

1031
00:37:18,567 --> 00:37:21,467
<i>I love that you put</i>
<i>that extra effort into it.</i>

1032
00:37:21,467 --> 00:37:23,767
I love that you added
a lot of butter along the way.

1033
00:37:23,767 --> 00:37:25,667
-[Amanda laughs]
-Thank you. Thank you.

1034
00:37:25,734 --> 00:37:26,867
[Scott] Chef, I think
this is great.

1035
00:37:26,867 --> 00:37:28,867
I think the addition
of the spun sugar

1036
00:37:28,867 --> 00:37:30,065
<i>is so fantastic.</i>

1037
00:37:30,065 --> 00:37:32,467
It adds an element of texture
to the ice cream.

1038
00:37:32,533 --> 00:37:34,065
And I think
the strawberry sauce,

1039
00:37:34,133 --> 00:37:37,100
you know, it has such
a real nice depth
of strawberry flavor.

1040
00:37:37,100 --> 00:37:38,667
And then a little hint
of bitterness

1041
00:37:38,734 --> 00:37:39,667
on the back end of the palate,

1042
00:37:39,667 --> 00:37:42,467
which is just
really nicely done.

1043
00:37:42,467 --> 00:37:43,567
And I think this
would be something

1044
00:37:43,567 --> 00:37:45,133
that Julia Child approves of.

1045
00:37:45,400 --> 00:37:46,266
Thank you.

1046
00:37:46,266 --> 00:37:47,867
Chef Dan, I have to agree
with Amanda.

1047
00:37:47,867 --> 00:37:49,367
The ice cream
is pure perfection.

1048
00:37:49,367 --> 00:37:52,967
<i>I love the combination of it</i>
<i>with the toasted almond</i>
<i>and coconut.</i>

1049
00:37:52,967 --> 00:37:54,767
But at this level,

1050
00:37:54,767 --> 00:37:56,467
I would have hoped
that you would have used

1051
00:37:56,467 --> 00:37:58,266
this madeleine
in some other way

1052
00:37:58,333 --> 00:38:00,934
beyond what basket ingredient
that was given to you.

1053
00:38:01,367 --> 00:38:02,266
Thank you.

1054
00:38:02,266 --> 00:38:03,367
Thank you, Chef Dan.

1055
00:38:03,367 --> 00:38:04,367
Chef Jenna.

1056
00:38:04,367 --> 00:38:06,767
I made for you
a madeleine cake

1057
00:38:06,767 --> 00:38:09,867
<i>with Chantilly mascarpone whip</i>

1058
00:38:09,934 --> 00:38:12,867
<i>and Frenchman</i>
<i>strawberry sauce.</i>

1059
00:38:12,934 --> 00:38:15,767
[Nilou] Chef Jenna, this cake
feels really, really inviting.

1060
00:38:15,767 --> 00:38:16,767
Very Julia.

1061
00:38:16,834 --> 00:38:18,266
You have turned
these madeleines

1062
00:38:18,266 --> 00:38:20,367
into an even better
version of themselves.

1063
00:38:20,367 --> 00:38:21,467
Thank you.

1064
00:38:21,533 --> 00:38:23,166
I agree, this cake
is spectacular.

1065
00:38:23,166 --> 00:38:25,266
I love what you did
with the coconut whip

1066
00:38:25,333 --> 00:38:26,767
<i>by adding the mascarpone to it</i>

1067
00:38:26,767 --> 00:38:28,767
<i>and creating</i>
<i>that Chantilly cream.</i>

1068
00:38:28,767 --> 00:38:30,567
[Amanda] I think
your choice of vessel

1069
00:38:30,567 --> 00:38:33,634
reminded me of that
roundness of a Charlotte.

1070
00:38:34,100 --> 00:38:35,567
And the center of this

1071
00:38:35,567 --> 00:38:37,767
<i>feels like the middle</i>
<i>of a Charlotte.</i>

1072
00:38:37,834 --> 00:38:39,367
But the sauce
is a bit too sweet,

1073
00:38:39,367 --> 00:38:40,567
'cause we have
the white chocolate

1074
00:38:40,567 --> 00:38:42,100
and coconut
whipped cream in there.

1075
00:38:42,100 --> 00:38:43,967
And I think you
maybe shied away

1076
00:38:43,967 --> 00:38:46,467
from the bitter Frenchman
cocktail a little too much.

1077
00:38:46,533 --> 00:38:48,834
That could have really
balanced the sweetness.

1078
00:38:49,266 --> 00:38:50,367
Thank you, Chef Jenna.

1079
00:38:50,367 --> 00:38:51,867
Thank you.

1080
00:38:51,934 --> 00:38:54,767
Okay, we are minutes away
from a defining moment

1081
00:38:54,767 --> 00:38:55,767
for one of you.

1082
00:38:55,834 --> 00:38:57,467
Please stand by.
Thank you, Chefs.

1083
00:39:02,000 --> 00:39:03,367
Judges, which of those chefs

1084
00:39:03,367 --> 00:39:06,667
seemed most into taking
classic recipe ideas

1085
00:39:06,667 --> 00:39:09,266
and turning them into
something modern and new?

1086
00:39:09,266 --> 00:39:10,767
If you think about
the first round,

1087
00:39:10,767 --> 00:39:12,767
Chef Dan created
that beautiful crouton

1088
00:39:12,767 --> 00:39:14,065
<i>with the L'Etivaz cheese,</i>

1089
00:39:14,065 --> 00:39:16,767
<i>which really invoked</i>
<i>French onion soup.</i>

1090
00:39:16,767 --> 00:39:19,667
Unfortunately, there was
no real development

1091
00:39:19,667 --> 00:39:21,467
-in the broth itself.
-Yeah.

1092
00:39:21,533 --> 00:39:23,367
On the flip side,
we had Chef Jenna,

1093
00:39:23,433 --> 00:39:24,367
<i>who did a great job</i>

1094
00:39:24,367 --> 00:39:25,667
<i>with the basket ingredients</i>
<i>themselves,</i>

1095
00:39:25,667 --> 00:39:27,166
<i>but adding the layer</i>

1096
00:39:27,233 --> 00:39:29,367
<i>of the Julia Child</i>
<i>French onion soup,</i>

1097
00:39:29,433 --> 00:39:30,767
that's where I think
she fell short.

1098
00:39:30,767 --> 00:39:32,166
But she made a delicious salad

1099
00:39:32,166 --> 00:39:34,266
<i>and she honored raw artichoke.</i>

1100
00:39:34,266 --> 00:39:36,166
That was a technique
that was very French-y,

1101
00:39:36,166 --> 00:39:37,667
-in a way.
-[Scott] Agreed.

1102
00:39:37,734 --> 00:39:39,567
-That takes us
to the main course round.
-Right.

1103
00:39:39,567 --> 00:39:41,967
Where Chef Dan did
a pretty close to a classic

1104
00:39:42,033 --> 00:39:43,100
<i>duck</i> a l'orange,

1105
00:39:43,166 --> 00:39:45,367
<i>where he really took</i>
<i>that interpretation to heart.</i>

1106
00:39:45,367 --> 00:39:46,967
[Amanda] <i>Yeah,</i>
<i>but Chef Dan's duck</i>

1107
00:39:47,033 --> 00:39:49,100
<i>was really</i>
<i>inconsistently cooked.</i>

1108
00:39:49,100 --> 00:39:50,667
But the red wine sauce
on his duck...

1109
00:39:50,667 --> 00:39:51,867
-[Scott] Yeah.
-...was terrific.

1110
00:39:51,934 --> 00:39:53,867
And then we have Chef Jenna,

1111
00:39:53,934 --> 00:39:56,065
<i>who really disassembled</i>

1112
00:39:56,065 --> 00:39:58,266
<i>everything that we know</i>
<i>about duck</i> a l'orange.

1113
00:39:58,266 --> 00:40:00,467
I loved the idea of it.

1114
00:40:00,467 --> 00:40:03,266
It's just unfortunate
that it was quite sweet

1115
00:40:03,266 --> 00:40:05,834
because of the addition
of the orange slices.

1116
00:40:06,567 --> 00:40:08,467
So, who celebrated Julia

1117
00:40:08,533 --> 00:40:09,834
-the most today?
-[Amanda] Yeah.

1118
00:40:13,266 --> 00:40:16,000
[Dan] <i>I think I progressively</i>
<i>got better as the day went on.</i>

1119
00:40:16,000 --> 00:40:18,533
It feels amazing to be
this close to winning.

1120
00:40:19,900 --> 00:40:22,266
[Jenna] <i>I definitely did</i>
<i>Julia proud today.</i>

1121
00:40:22,266 --> 00:40:24,133
We're high-fiving
in heaven right now.

1122
00:40:25,667 --> 00:40:29,233
So... whose dish
is on the chopping block?

1123
00:40:39,200 --> 00:40:41,133
Chef Jenna,
you've been chopped.

1124
00:40:41,367 --> 00:40:42,367
Judges.

1125
00:40:42,433 --> 00:40:44,166
Chef Jenna,
in your appetizer round,

1126
00:40:44,166 --> 00:40:46,967
Chef, we loved the usage
of the baby artichokes.

1127
00:40:47,033 --> 00:40:51,065
Unfortunately, it just didn't
evoke French onion soup.

1128
00:40:51,065 --> 00:40:54,367
And in your main course,
the polenta was just
a little bit too sweet.

1129
00:40:54,367 --> 00:40:55,567
And then finally
in your dessert,

1130
00:40:55,567 --> 00:40:58,166
you just doubled down
on too much sweetness overall.

1131
00:40:58,166 --> 00:41:00,667
And so, we had to chop you.

1132
00:41:00,667 --> 00:41:02,367
But really wonderful
having you.

1133
00:41:02,367 --> 00:41:03,367
-Thank you.
-Thank you.

1134
00:41:03,367 --> 00:41:05,567
I loved this competition.

1135
00:41:05,567 --> 00:41:07,166
You better win.

1136
00:41:07,166 --> 00:41:08,266
-I'll do my best.
-Yeah.

1137
00:41:08,333 --> 00:41:10,367
[Jenna] <i>I'm ready</i>
<i>for a glass of wine now.</i>

1138
00:41:10,433 --> 00:41:13,667
Like, I'm disappointed,
but I came to have fun.

1139
00:41:13,667 --> 00:41:14,667
And I had fun.

1140
00:41:14,667 --> 00:41:16,065
-[Ted] Thank you, Chef.
-[Amanda] Cheers.

1141
00:41:16,133 --> 00:41:17,667
[clapping]

1142
00:41:19,600 --> 00:41:21,567
And that means, Chef Dan Fox,

1143
00:41:21,634 --> 00:41:23,667
you are the Chopped champion.

1144
00:41:23,734 --> 00:41:24,667
Congratulations!

1145
00:41:24,667 --> 00:41:25,667
-All right.
-[Amanda] Yes!

1146
00:41:25,667 --> 00:41:26,867
-[Nilou whoops]
-Well done.

1147
00:41:26,867 --> 00:41:27,867
-Well done!
-Thank you so much.

1148
00:41:27,867 --> 00:41:30,166
This moment means
just the world to me.

1149
00:41:30,233 --> 00:41:33,000
It's truly special to honor
someone like Julia.

1150
00:41:33,000 --> 00:41:34,467
And to perform
like I did today

1151
00:41:34,533 --> 00:41:36,166
really is truly
a special thing.

1152
00:41:36,233 --> 00:41:37,567
We are very proud of you.

1153
00:41:37,567 --> 00:41:40,166
And we feel like Julia Child
would be as well.

1154
00:41:40,233 --> 00:41:41,166
Thank you, thank you.

1155
00:41:41,233 --> 00:41:43,065
When you come back
for the finale,

1156
00:41:43,065 --> 00:41:44,667
then it's gonna be really time

1157
00:41:44,734 --> 00:41:46,367
for you to roll up
those sleeves.

1158
00:41:46,367 --> 00:41:47,467
-You got it going.
-Oh, yeah.

1159
00:41:47,467 --> 00:41:48,367
I'm ready for it.

1160
00:41:48,367 --> 00:41:49,567
-[Scott] It's exciting.
-Bring it on.

1161
00:41:49,567 --> 00:41:50,667
-[Ted] Congratulations, Chef.
-[Amanda and Nilou] Yes!

1162
00:41:50,667 --> 00:41:52,166
-Congratulations!
-Well done!

1163
00:41:52,166 --> 00:41:53,467
Well done!

1164
00:41:53,467 --> 00:41:56,000
[Dan] <i>I'm ready to bring home</i>
<i>that $25,000 trip to Europe.</i>

1165
00:41:56,000 --> 00:41:57,367
Finale, I'm coming for you.