Cake Walk?

(Ted Allen) FOUR CHEFS... THREE COURSES... (laughs) FIRE IN THE HOLE. (babbles) THE CHALLENGE-- CREATE AN UNFORGETTABLE MEAL FROM THE MYSTERY ITEMS HIDDEN IN THESE BASKETS... THIS ISN'T A JOKE. BEFORE TIME RUNS OUT. (woman) YAY. OUR DISTINGUISHED PANEL OF CHEFS WILL CRITIQUE THEIR WORK... KIND OF LOOKS LIKE A SHOELACE. I DISAGREE WITH YOU. AND ONE BY ONE, THEY MUST FACE THE DREADED CHOPPING BLOCK. OHH. WHO WILL WIN THE $10,000 PRIZE... AND WHO WILL BE CHOPPED? Closed Captions provided by Scripps Networks, LLC. Captioned by Closed Captioning Services, Inc. FOUR COMPETITORS THINK THEY HAVE WHAT IT TAKES TO BE THE "CHOPPED" CHAMPION. LET'S MEET 'EM. FIRST UP--CHEF BENI VELAZQUEZ. I'M CHEF BENI VELAZQUEZ, (slot machines whirring and beeping) MORE STRAWBERRIES, PLEASE. WE'RE AN ECLECTIC LATIN FUSION RESTAURANT. WE'VE GOT FRENCH, AND THEN I'VE PUT IN MY PUERTO RICAN FUSION. ♪ CORAZÓN ♪ I DID THE ACTING, THE SINGING, THE DANCING... I JUST BASICALLY DID WHATEVER THE HELL I WANTED TO DO, BUT COOKING WAS ALWAYS MY PASSION. OH, YEAH. THIS BAD BOY'S DONE. I DIDN'T GO TO CULINARY SCHOOL. I DON'T FOLLOW ANY RULES. ALL I'M GONNA DO IS MAKE GREAT FOOD AND WIN THIS. NEXT--CHEF CARLA CONTRERAS. I'M CHEF-OWNER OF RED CLOG KITCHEN, LOCATED IN BROOKLYN, NEW YORK. RED CLOG KITCHEN IS THE CUMULATION OF MY CULINARY TEACHING... WHAT ARE THESE? THOSE ARE RUTABAGAS. AND MY PRIVATE CHEFING. MY STYLE OF FOOD IS SIMPLE AND HEALTHY. WINNING THIS COMPETITION WOULD MEAN SEED MONEY FOR MY COMPANY. NOW I'M WORKING THREE DIFFERENT JOBS, AND I'M JUST MAKING IT, BUT YOU KNOW, THERE'S A GREAT QUOTE BY MARILYN MONROE-- "GIVE A GIRL THE RIGHT PAIR OF SHOES, AND SHE CAN CONQUER THE WORLD." SO I'M GONNA WIN THIS COMPETITION. THEN THERE'S CHEF MONIQUE BARROW. I AM CHEF MONIQUE BARROW, THE SOUS CHEF OF MURPHY'S, IN HIGHLAND, IN ATLANTA, GEORGIA. MY STYLE OF COOKING IS AMERICAN INFUSED WITH CARIBBEAN CUISINE. FIRE UP. MY GRANDFATHER HAD A FARM IN BARBADOS. I GREW UP AROUND FOOD BECAUSE OF HIM, BUT THEN I HAD TO SACRIFICE LEAVING MY FAMILY TO COME TO ATLANTA TO FURTHER MY STUDIES IN THE CULINARY ARTS. PLEASE FIRE ONE SPECIAL. I AM 24 YEARS OF AGE, 5'1", 105 POUNDS... (laughs) BUT DON'T BE FOOLED BY MY APPEARANCE. I'M A CULINARY BOMBSHELL. AND FINALLY--CHEF ZEB STEVENSON. MY NAME IS ZEB STEVENSON. I'M THE EXECUTIVE CHEF AT LIVINGSTON RESTAURANT, IN THE GEORGIAN TERRACE HOTEL, HERE IN ATLANTA. YOU READY, HUBSMAN? MY STYLE IS MODERN CLASSIC. I HOLD MYSELF TO A VERY, VERY HIGH STANDARD. FLAVOR'S REAL GOOD. THANK YOU. I AM OBSESSIVE. ASK MY WIFE. SHE'LL TELL YOU. (laughs) (Zeb) MY WIFE AND I HAVE BEEN AROUND THE WORLD. WE'VE EATEN AT GREAT MICHELIN-STARRED RESTAURANTS, BUT THERE'S STILL THAT ONE RESTAURANT THAT WOULD BE THE RELEVATORY EXPERIENCE, AND THAT IS THE FRENCH LAUNDRY IN CALIFORNIA. ALL RIGHT, HERE'S YOUR COD, JEFF. WINNING WOULD ABSOLUTELY HELP PAY FOR THAT TRIP. (Zeb) THANK YOU. WELCOME, CHEFS. THERE ARE THREE ROUNDS-- APPETIZER, ENTRÉE, AND DESSERT. EACH COURSE HAS ITS OWN BASKET OF MYSTERY INGREDIENTS. YOU MUST USE EVERY INGREDIENT IN THE BASKET IN SOME WAY. ALSO AVAILABLE TO YOU-- OUR PANTRY AND FRIDGE. THE JUDGING CRITERIA-- PRESENTATION, TASTE, AND CREATIVITY. IF YOUR DISH DOESN'T CUT IT, YOU WILL BE CHOPPED. CHEFS, PLEASE OPEN YOUR BASKETS. AND THE MYSTERY BASKET INGREDIENTS FOR THE APPETIZER ROUND ARE... AND... (Beni) WHAT THE HELL IS KOSHER SHRIMP? IT WAS BLESSED AND ALL THAT, I GUESS. ONLY 20 MINUTES FOR THE FIRST COURSE. TIME STARTS NOW. (Beni) I'M A NO-NONSENSE KIND OF CHEF. IT'S WIN IT ALL, OR NOTHING. IN MY RESTAURANT, WE DO A RAGOUT OF CANNELLINI BEANS... SO I DECIDE TO MAKE BABY FENNEL, KUMQUAT, AND CANNELLINI RAGOUT WITH KOSHER SHRIMP. I'M ALL ABOUT ECLECTIC LATIN FUSION, AND THIS IS WHAT I WANT TO PRESENT TO THE JUDGES. (Carla) MY RED CLOGS ARE MY LUCKY CHARM, AND THEY ACTUALLY REMIND ME THAT I CAN CONQUER THE WORLD. KOSHER SHRIMP-- I DECIDE TO UN-KOSHER IT AND PUT BACON IN THE MIX. AND KUMQUATS? I KIND OF MARINATE THE SHRIMP IN THAT TO CREATE A SALAD. I EMPTIED MY SAVINGS ACCOUNT TO GET RED CLOG OFF THE GROUND, SO I NEED TO WIN THAT MONEY. I'M NOT REALLY SURE WHAT I'M GONNA DO WITH THE KOSHER SHRIMP, SO I'M GONNA START CHOPPING MY FENNEL AND BRAISE IT. FENNEL HAS A LICORICE KIND OF FLAVOR, AND FENNEL WORKS REALLY GOOD IN PUREES. I WANT TO PROVE TO MY FAMILY THAT ME BEING UP HERE WAS WORTH IT, AND SHOW PEOPLE OF BARBADOS THAT THERE ARE OTHER DOORS OUT THERE. IN THE SOUTH, PICKLED SHRIMP IS, YOU KNOW, KIND OF A BIG DEAL, SO MY PLAN IS TO PICKLE THE KOSHER SHRIMP AND THE KUMQUATS TOGETHER, BUT I WANT TO PROVIDE SOME CONTRAST IN FLAVOR, SO I GRAB FISH SAUCE. I REALIZE THAT I'M NERVOUS. YEAH. I'M NOT AS COOL AS I'D HOPED TO BE. IT'S BEEN A HARD YEAR. MY WIFE WAS DIAGNOSED WITH OVARIAN CANCER. HER DOCTOR SAID, "PLAN SOMETHING SPECIAL, SO THAT YOU CAN HAVE SOMETHING TO LOOK FORWARD TO," SO I WROTE A LETTER TO CHEF KELLER AT THE FRENCH LAUNDRY, AND ASKED IF THEY WOULD HOLD A TABLE FOR US. FULFILLING THIS PROMISE TO MY WIFE IS MY KEY PRIME DIRECTIVE. AND OUR JUDGES ARE CHEF AARÓN SANCHEZ, WHO COOKS UP FINE MEXICAN CUISINE AT HIS RESTAURANTS, CENTRICO AND MESTIZO... CHEF CHRIS SANTOS, THE MASTER CULINARY MIND BEHIND HOT SPOTS THE STANTON SOCIAL AND BEAUTY & ESSEX... AND GEOFFREY ZAKARIAN, IRON CHEF, AND CHEF-OWNER OF THE LAMBS CLUB. SO, JUDGES, WHAT HAVE WE CAUGHT IN OUR NETS TODAY? KOSHER SHRIMP? IT'S, UM, COOKED WHITING POLLACK, UH, CORN SYRUP, AND IT'S GIVEN SORT OF AN ARTIFICIAL SHRIMP FLAVOR. (Beni) I REALLY WANT TO TAKE THESE CHEFS DOWN. I'M JUST DOING MY THING, AND I BELIEVE THAT'S GONNA STAND OUT. SO I THIN-CUT MY KOSHER SHRIMP, AND THEN GLAZE IT WITH OLIVE OIL AND SOME BUTTER. AND I JUST CRUMBLE THE CARROT CAKE ALL OVER THE KOSHER SHRIMP, AND IT'S GIVEN IT A NICE LITTLE COLOR. (Carla) CARROT CAKE IN APPETIZER--WHY NOT? I'M GONNA TURN IT INTO A MOCK FORCEMEAT WITH CARROT CAKE, AND PUT SOME HOT SAUCE IN IT. I'M TRYING TO THINK OUTSIDE THE BOX, BRING IT BIG. KILLER. (Zeb) I NEED TO PROVE TO MYSELF, EVERY DAY, WHEN I GET OUT OF BED, THAT I AM AS GOOD AS I CAN POSSIBLY BE. THAT'S A PATHOLOGICAL DESIRE. FENNEL'S GOOD ON ITS OWN, SO I USE THE FENNEL RAW, WITH A LITTLE BIT OF SALT. I'M GONNA WIN. OH, YEAH. (Ted) AND, CHEFS, YOU ARE NOW HALFWAY OUT OF TIME-- 10 MINUTES ON THE CLOCK. (Monique) KUMQUATS--THEY'RE VERY, VERY CITRUSY, TANGY. I'M GONNA CHOP THEM UP, AND I'M GONNA USE THAT AS A COMPOTE, AND JUST WOW THE JUDGES WITH THE NATURAL FLAVOR. (Zeb) I KNOW THAT THE CARROT CAKE IS HIGH IN SUGAR, SO I'M GONNA USE MY KNIFE TO REMOVE THE FROSTING. CHEF ZEB DOING A FROSTING-ECTOMY. (Geoffrey) HE'S VERY INTENSE. EVERYTHING IS SYSTEMATIC IN HIS MOVEMENT. IT BOTHERS ME THAT MY EVERY MOVE IS BEING EXAMINED. THE IDEA OF SOMEBODY SEEING A FLAW-- THAT GETS UNDER MY SKIN. OH. (Monique) KOSHER SHRIMP-- THESE THINGS ARE... I DON'T KNOW. IT'S JUST HORRIBLE. THEY'RE VERY, VERY GROSS. I WOULDN'T SERVE THEM AT ALL... BUT UNFORTUNATELY, TODAY I HAVE TO. SO I PUT THE SHRIMP IN THE WATER, AND I'M JUST PRAYING TO GOD THAT IT WORKS. (clock ticking) (Monique) THE CLOCK IS TICKING DOWN. I HAVE MY KUMQUAT AND GINGER COMPOTE GOING, AND THE KOSHER SHRIMP-- I'M GONNA MAKE IT WORK. I KNOW THE PUREE AND ALL THE OTHER ELEMENTS WILL BRING OUT THE SHRIMP. I WANT TO PROVE THAT I'M NOT TO BE TAKEN LIGHTLY. ALL RIGHT, CHEFS. THIS IS YOUR 2-MINUTE WARNING. (bleep) (Beni) I'VE GOTTA START PLATING MY FOOD, AND I'M LIKE, "SHOULD I GET A SQUARE PLATE? SHOULD I GET A ROUND PLATE? SHOULD I GET AN OVAL PLATE?" AND THEN THE OTHER SIDE OF ME GOES, "DUDE, JUST GET A PLATE." RIGHT BEHIND YOU. BENI AND ZEB HAVE BEEN WORKING VERY FEVERISHLY RIGHT FROM THE OPENING BELL. (Zeb) I SEE THE LEVEL OF INTENSITY IN BENI. I'D BE A FOOL TO SAY THAT I'M NOT WORRIED, BUT I CAN'T LET THAT STOP ME FROM DOING WHAT I'M DOING. LOSING IS SOMETHING THAT HAPPENS, BUT I CANNOT ALLOW IT TO HAPPEN TO ME. I AM FRYING CAKE IN OIL. I WANT IT TO BE CRISPY, AND I WANT TO CARAMELIZE THE SUGAR TO ADD THAT DEPTH OF FLAVOR TO THE DISH. OKAY, CHEFS. 1 MINUTE LEFT ON THE CLOCK. (Carla) I AM TRYING TO FIGHT AGAINST THE CLOCK, AND I'M NOT SURE THAT I'M GONNA EVEN MAKE IT ON THE PLATE. I WANT TO MAKE SURE THAT EVERY INGREDIENT COMES OUT PERFECT. I GET THE SHERRY VINEGAR, THE OLIVE OIL--BLEND IT ALL IN, 'CAUSE I WANT TO MAKE SURE THAT EACH ITEM ON MY PLATE HAS ITS OWN FLAVOR. I WILL DEFINITELY WIN THIS $10,000. (Carla) I'M BASICALLY THROWING THAT SHRIMP ON THE PLATE AND PRAYING THAT IT ALL MAKES IT THERE. 20 MINUTES IS, LIKE, HERE AND GONE. I'M PLATING THE DISH WITH MY CANNELLINI, MY SHRIMP. THEN I GO GET AN ORANGE, AND NOW I'M FEELING GOOD. (Ted) THINK FAST NOW, CHEFS. 10... 9... 8... 7... 6... 5... 4... 3... 2... 1. TIME'S UP. PLEASE STEP BACK. (blows air) (Monique) I'M LOOKING DOWN ON MY PLATE. I HOPE THE JUDGES DON'T SAY ANYTHING ABOUT ME LEAVING THE SHRIMP WHOLE. (Zeb) I DON'T FEEL LIKE IT'S PERFECT, BUT I'M RELYING ON THE FACT THAT THERE ARE OTHER IMPERFECT DISHES, TOO. CHEFS, THIS IS THE CHOPPING BLOCK. THE APPETIZERS YOU CREATED, USING CARROT CAKE, BABY FENNEL, KUMQUATS, AND KOSHER SHRIMP, WILL BE THE JUDGES' FIRST OPPORTUNITY TO TASTE WHAT YOU CAN DO. WHAT DO WE HAVE, CHEF BENI? WHAT I MADE TODAY WAS WHITE BEAN AND KUMQUAT RAGOUT WITH SHRIMP PAN-SEARED AND CARROT CAKE. (Chris) THE KOSHER SHRIMP-- I LIKED WHAT YOU DID WITH THAT. SLICING IT THIN, GOT A NICE CARAMEL ON THERE. ALSO, I THINK BRINGING THE ORANGE SEGMENTS IN CUTS A LITTLE BIT OF THE TARTNESS. HOWEVER, I'M STILL FINDING THE DISH TO BE SORT OF OVERLY SWEET. WHAT I WANTED TO DO WAS GET A NICE GLAZE WITH THE SHRIMP, SO I MELTED THE CARROT CAKE AND GET THAT CARAMELIZATION GOING ON. OKAY. ALSO, PRESENTATION-WISE, IT WAS A LITTLE CLUNKY. I DON'T KNOW WHAT THE POINT OF THE BEANS WERE, BUT THERE'S A FEW TOO MANY INGREDIENTS IN HERE, CHASING A LOT OF STUFF. NEXT UP--CHEF ZEB. UH, WELL, WHAT I'VE PREPARED IS A PICKLED SHRIMP AND KUMQUAT WITH SALTED FENNEL AND CARROT CAKE CRUMB. THANK YOU. RESTAURANT-QUALITY, JUST SO TIGHT AND REALLY BEAUTIFUL. I THINK THE FENNEL IS WONDERFUL, IT'S CRUNCHY, IT'S ACIDIC, BUT I WOULD HAVE LIKED TO SEE A LITTLE BIT LESS OF THE ACTUAL SHRIMP. THIS IS A VERY LEARNED DISH-- THERE'S A LOT OF SMARTS THAT WENT INTO THIS-- BUT THIS IS ALL VINEGAR. EVERY NOTE OF THIS IS ONE NOTE. YEAH. WHO'S YOUR BIGGEST COMPETITION HERE? I DON'T KNOW--VEGAS DOWN HERE. I CAN SEE IT IN HIS EYES. HE'S A GUY WHO APPRECIATES KICKING BUTT IN THE KITCHEN. THOSE ARE THE KIND OF PEOPLE THAT I STAND TO TAKE NOTICE OF, FRANKLY. I IMAGINE YOU TWO CHEFS HAVE KICKED SOME OCCASIONAL BUTT. IT DOESN'T INTIMIDATE ME AT ALL. UM, BENI MIGHT HAVE TRICKS UP HIS SLEEVE, BUT I HAVE MORE. I LIKE TO BE KNOWN AS A QUIET STORM AND SNEAK UP ON YOU. NEXT UP--CHEF MONIQUE. TODAY I HAVE FOR YOU KOSHER SHRIMP ON TOP OF A BRAISED FENNEL PUREE, WITH KUMQUAT AND GINGER COMPOTE AND A SMALL SALAD WITH CARROT CAKE CRUMB. I HAVE TO SAY, I REALLY ENJOYED THE FENNEL PUREE, AND I REALLY APPRECIATE THE KUMQUAT. THE WAY YOU TREATED 'EM, THEY LEACHED OUT A LOT OF THEIR CITRUS AND THEIR ACIDITY TO YOUR DISH. I LIKE THE PRESENTATION. IT'S A REAL VIBRANT FIRST COURSE. THE FENNEL PUREE IS DELICIOUS, AND THE KUMQUATS ARE NICELY SORT OF SOFTENED, BUT I WOULD LIKE TO HAVE SEEN MORE EFFORT ON YOUR PART TO TAKE THE KOSHER SHRIMP AND MAKE SOMETHING MORE OF IT. I KNOW THEY'RE--THEY'RE A LITTLE BIT CHEWY, EXACTLY, BUT I JUST TRIED TO KEEP THEM NOT HIDDEN. I DIDN'T WANT TO HIDE THE TASTE. WHY ARE YOU COMPETING HERE, FOR THAT MATTER? MY GOAL HERE WAS TO SHOW PEOPLE FROM BARBADOS THAT ANY FEMALE FROM A SMALL PART OF THE WORLD CAN DO IT. YOU DON'T HAVE TO BE A MALE TO DOMINATE THE KITCHEN. SORRY. (laughter) NEXT UP--CHEF CARLA. I MADE AN ASIAN-INSPIRED KOSHER SHRIMP SALAD WITH BACON, TO TAKE THE KOSHER ALL OUT OF IT. (laughter) WELL DONE, BUT WHERE IS THE KUMQUAT? THE KUMQUAT--I MARINATED THE SHRIMP IN THAT. THERE'S SOME REALLY DELICIOUS FLAVORS HERE. THIS HOT SAUCE AND CARROT CAKE IS ACTUALLY NOT BAD, BUT I DON'T LIKE THE TEXTURE OF IT. WE TALK ABOUT TAKING RISKS IN THE "CHOPPED" KITCHEN, AND I THINK YOU TOOK ONE. HOWEVER, IT JUST TASTES LIKE PUREED, KIND OF WET CARROT CAKE, TO ME. CHEF CARLA, THANK YOU. THANK YOU. ALL RIGHT. THE JUDGES HAVE FOUR DISHES TO COMPARE AND A TOUGH DECISION TO MAKE. THANK YOU, CHEFS. (Beni) I DON'T WANT TO BE THE FIRST ONE CHOPPED. (Zeb) EXACTLY. I'M WITH YOU. I WANT TO SEE WHAT THEY THROW AT US NEXT. IT'S GONNA BE JELL-O. CARROT CAKE TO JELL-O. ARE WE GONNA PUT MONEY DOWN? (laughs) (Beni) I-I THINK IT'S GONNA BE JELLY BEANS. JELLY BEANS? YEAH. OKAY. SO, JUDGES, WAS THAT FIRST ROUND A PIECE OF CAKE? (chuckles) (Aarón) YOU KNOW, CHEF BENI DID A GOOD JOB OF MAKING THIS SORT OF REALLY APPROACHABLE DISH, THAT WAS JUST REALLY SORT OF A STEW. I LIKE THE FACT THAT HE REALLY COOKED DOWN THE KUMQUAT. HIS HANDLING OF THE KOSHER SHRIMP WAS THE BEST. I LOVE THE WAY HE SLICED IT, I LOVE THE WAY HE GOT A REAL GOOD, NICE CARAMELIZATION ON EVERY SINGLE PIECE, BUT BENI'S PRESENTATION WAS NOT REFINED AT ALL. I LIKED CARLA'S DISH, BUT THAT CARROT CAKE WAS SO MISHANDLED, I THINK. TOSSING IT WITH HOT SAUCE AND MAKING A PUREE OUT OF IT WAS NOT ONLY NOT VERY TASTY, BUT IT WASN'T ATTRACTIVE TO LOOK AT. YEAH. BUT CARLA DID A GREAT JOB WITH THE FENNEL. UM, SHE DID A REALLY WONDERFUL JOB WITH THE KUMQUATS. WELL, CHEF MONIQUE HAD REAL DIFFICULTY TRYING TO COAX FLAVOR INTO THAT, UH, KOSHER SHRIMP, AND I THOUGHT SHE COULD HAVE BENEFITED FROM SLICING IT. BUT MONIQUE DID A GREAT JOB WITH THE PUREE OF FENNEL. I WOULD SAY THAT WAS ONE OF MY FAVORITE THINGS TODAY. I THINK ZEB'S DISH PRESENTATION WAS SO TIGHT. WAS A LITTLE ACIDIC, BUT SO DELICIOUS. BUT THAT DISH WAS, TO ME, A ONE-NOTE WONDER OF VINEGAR. RIGHT. IT WAS VINEGAR, VINEGAR, VINEGAR. OKAY, CAN YOU SINGLE OUT THE ONE CHEF WHO HAS NOT IMPRESSED YOU ENOUGH TO ADVANCE? YES, WE CAN. YES. WE GOT IT. LET'S DO IT. (Zeb) I THINK CARLA'S GETTING CHOPPED. A LITTLE SKEPTICAL, FRANKLY, OF THE CARROT CAKE. (Carla) I'M DEFINITELY GONNA PROVE ZEB WRONG. I'M CONFIDENT THAT I'M GOING TO BE GOING TO THE NEXT ROUND. (clock ticking) (Ted) YOU ALL WANT TO BE IN THE NEXT ROUND, BUT SOMEONE WILL NOT GET THE CHANCE. SO... WHOSE DISH IS ON THE CHOPPING BLOCK? CHEF MONIQUE, YOU'VE BEEN CHOPPED. JUDGES? MONIQUE, WE FELT THAT THIS KOSHER SHRIMP REALLY NEEDED ELEVATION, AS OPPOSED TO JUST SORT OF HEATING IT... AND WHILE WE ADMIRE WHAT YOU DID WITH THE FENNEL PUREE, WE GOTTA LET YOU GO TODAY. OKAY. (Monique) TO BE ON "CHOPPED"-- IT'S AN EXTREMELY BIG ACCOMPLISHMENT. A LOT OF PEOPLE I KNOW FROM BARBADOS DON'T HAVE THE OPPORTUNITY TO DO HALF OF THE STUFF THAT I DID, AND, UM, I HAVE NO REGRETS. (Ted) CHEF BENI, CHEF CARLA, CHEF ZEB-- PLEASE OPEN YOUR BASKETS. AND WE HAVE... AND... 30 MINUTES ON THE CLOCK FOR THIS ROUND. TIME STARTS NOW. (Carla) TURKEY BURGERS ARE A FAMILIAR INGREDIENT. I MAKE TURKEY BURGERS AT LEAST ONCE A WEEK. SO I'M GONNA MAKE A TURKEY TACO WITH A GUAJILLO SALSA. (sizzling) THIS DISH IS WHIMSICAL AND PLAYFUL BECAUSE THE TACO IS JUST SOMETHING THAT'S REALLY FUN, AND I REALLY WANT TO MAKE IT KNOWN THAT I AM DEFINITELY THE MORE CREATIVE CHEF. (Zeb) ENTRÉES ARE MY COMFORT ZONE. THAT'S WHAT I WRITE MENUS AROUND EVERY DAY, SO I NEED TO NAIL THIS. I'M GONNA MAKE TURKEY CRÉPINETTES WITH BRAISED CARDOONS. CARDOON'S A FUNKY-LOOKING VEGETABLE. IT'S LONG LIKE CELERY, BUT IT'S MUCH MORE FIBROUS. IT HAS TO BE PEELED. OTHERWISE, IT'S GOING TO BE COMPLETELY UNPALATABLE. THEY HAVE A LONG COOK TIME, SO MY INTENTION IS TO GET THEM ON THE STOVE AS QUICKLY AS POSSIBLE. (Beni) THE TURKEY HAS LITTLE TO NO FLAVOR, AND I WANT TO HAVE THE LATIN-TYPE FLAVORS GOING ON, SO I GO AHEAD, AND I MAKE A MEATLOAF WITH A SOFRITO. SOFRITO IS A MIXTURE OF PEPPERS, ONIONS, AND CILANTRO AS WELL. YOU SAUTÉ IT, AND YOU GET THOSE FLAVORS AND AROMAS TO INCORPORATE INTO YOUR FOOD. THE JUDGES-- YOU WANT TO IMPRESS THEM, AND YOU WANT TO GET A "WOW" FACTOR. HEH. SO... (Chris) IF YOU KNOW HOW TO WORK WITH THE CARDOONS, IT'S ACTUALLY A NICE BASKET. BUT CARDOON IS ACIDICALLY BITTER. IT'S AWFUL. BITTER, BITTER, BITTER. SO YOU NEED TO COOK THESE THINGS. (Carla) CARDOONS ARE A PART OF THE THISTLE FAMILY, AND I'M THINKING, WHY NOT PUT IT IN A SALSA? SO I COOK THEM WITH SOME GUAJILLO PEPPERS, GIVE IT A LITTLE BIT OF CHICKEN STOCK AND SOME GARLIC, AND I BLEND THEM. MY STRATEGY TO WIN IS TO TAKE RISKS AND BE PLAYFUL, AND HAVE A GOOD TIME DOING IT. (Zeb) I'M DOING A BROWN BUTTER BECAUSE THAT TURKEY NEEDS TO HAVE FAT IN IT. I POUR ACIDIC PICKLING LIQUID TO SHOCK THE BROWN BUTTER. I WANT THE JUDGES TO REALIZE THAT I'M A CHEF WHO PRACTICES SOLID TECHNIQUE, AND THAT'S THE MARK OF A QUALITY CHEF. MM-HMM. AND, CHEFS, 15 MINUTES-- HALF YOUR TIME IS GONE. 15 MINUTES LEFT. I'M LIKE, WHERE DID THE TIME GO? I GET MY MEATLOAF ON, AND I'M COOKING SOME RED POTATOES AND SOME APPLE TO HAVE WITH THE MEATLOAF. PICKLED GREEN BEANS-- THEY'RE CRISPY, THEY'RE SOUR, THEY HAVE A LITTLE BIT OF SALTINESS TO THEM. I'M GONNA USE THEM AS A GARNISH FOR MY TACO, WITH PEPPERS AND ONIONS. (Ted) AND, CHEFS, YOU NOW HAVE 10 MINUTES LEFT ON THE CLOCK. (Beni) SO I NEED TO COME UP WITH SOMETHING WITH THIS CARDOON, AND I'M LOOKING FOR A SAUCE TO MAKE FOR THE TURKEY, SO I SAUTÉ THE CARDOON, ADD THE CHANTERELLES, AND I POUR KETCHUP IN THERE TO GIVE IT THAT SWEETNESS. YOU KNOW, YOU THINK LUXURY, YOU THINK SOMETHING REALLY ELEGANT. WHEN YOU TALK ABOUT MUSHROOMS, CHANTERELLE IS IT. (utensil clatters on pan) (Zeb) CHANTERELLE MUSHROOMS ARE A DELICACY. YOU KNOW, THE KING OF MUSHROOMS... MY PLAN IS TO SAUTÉ OFF THE MUSHROOMS, GET THEM CHOPPED UP FINELY, AND PUT THEM INTO THE BROWN BUTTER. IT'S NOT UNCOMMON FOR ME TO WHISTLE A LITTLE BIT. (whistles) IT DISPLAYS TO MY COMPETITORS THAT I'M ON TOP OF MY GAME. (chuckles) ZEB THINKS THAT HE'S MORE STRUCTURED AND HE'S MORE REFINED, BUT I'M COMPETITION FOR HIM. I KNOW WHAT I DO, AND I KNOW WHAT I CAN DO. AND THE GREEN BEANS--I KNOW THAT THE FLAVOR'S VERY STRONG. SO TO KIND OF BALANCE IT OUT, I GO AHEAD AND I GET SOME PARMESAN CHEESE, AND POP 'EM IN THE BROILER SO THEY CAN CRISP UP RIGHT UP ON TOP. AND, CHEFS, YOU NOW HAVE ONLY 5 MINUTES LEFT ON THE CLOCK. (Zeb) TIME IS TICKING, AND I'VE GOT A LOT OF THINGS IN THE BALANCE RIGHT NOW. I NEED TO STAY FOCUSED AND REMEMBER WHAT I'M SHOOTING FOR. I HAVE TO WIN FOR MY WIFE. I PROMISED HER THAT I WOULD TAKE HER TO FRENCH LAUNDRY. AS ANY MARRIED MAN CAN TELL YOU, FULFILL A PROMISE TO THEIR WIFE IS SOMETHING THAT YOU SHOULD TAKE EVERY OPPORTUNITY TO FULFILL. AND, CHEFS, YOU ONLY HAVE 1 MINUTE LEFT. GOTTA WRAP IT UP. TIME IS FLYING BY. (Geoffrey) BENI HAS A LOT OF STUFF GOING ON. YOU JUST CAN'T, LIKE, PILE ON STUFF. YOU GOTTA STOP AND EDIT THINGS. (Aarón) I'M CONCERNED. I TRY TO ELEVATE THE DISH BY PUTTING THE TURKEY INTO A RAMEKIN, AND KIND OF DECONSTRUCT IT. (Zeb) I'M SPOONING OUT THE CARDOON. I NOTICE THAT A LEMON SEED HAS GOTTEN IN THERE, SO I GRAB A PAIR OF TWEEZERS, AND I GO IN, AND I FISH IT OUT. IF THESE DISHES ARE NOT WHAT YOU IMAGINE, THERE'S VERY LITTLE TIME TO DO ANYTHING ABOUT IT, CHEFS. 10... 9... 8... 7... 6... 5... 4... 3... 2... 1... TIME'S UP. (Beni) SO TIME'S UP, I LOOK AROUND AT THE OTHER DISHES, AND I'M FEELING REALLY GOOD ABOUT MINE. (Carla) THIS MIGHT NOT WORK. I FEEL LIKE MY TURKEY'S GONNA GET DRY. I'M FEELING NERVOUS. (clock ticking) YOUR CULINARY IMAGINATIONS WERE REALLY STRETCHED IN THE ENTRÉE ROUND, WHEN WE GAVE YOU TURKEY BURGERS, CARDOONS, CHANTERELLE MUSHROOMS, AND PICKLED GREEN BEANS, TO WORK WITH. WHAT DID YOU COME UP WITH, CHEF CARLA? I MADE A DECONSTRUCTED TURKEY TACO AND CARDOON GUAJILLO SALSA. I LIKE THE PREMISE OF A TACO. I THINK IT'S A GOOD IDEA. I THINK YOU'RE ON THE RIGHT TRACK WITH THE GUAJILLO CHILI SAUCE, AND I THINK IT'S VERY CREATIVE WITH THE CARDOONS, BUT UNFORTUNATELY, YOU DIDN'T COOK THE TURKEY IN IT... AND THERE'S NO REAL WAY FOR THAT GUAJILLO SAUCE TO ACTUALLY PERMEATE THE MEAT, AND I THINK IT MAKES IT A LITTLE BIT CHALLENGING, TO HAVE THE MEAT FROM A COLD VESSEL TO A-A TORTILLA. YOU KNOW WHAT I'M SAYING? I'M NOT AN AUTHORITY ON THE STUFF, SO, TO ME, I REALLY LOVE THE IDEA OF THIS. I DON'T MIND THAT IT'S DECONSTRUCTED AT ALL. I THINK YOUR PRESENTATION WAS REALLY, REALLY PLAYFUL AND FESTIVE AND WHIMSICAL. WHEN YOU PUT IT TOGETHER AND EAT IT, THERE'S A LOT OF GREAT FLAVORS THERE, AND IT'S--IT'S APPETIZING. NEXT ENTRÉE--CHEF ZEB. WHAT I'VE PREPARED TODAY IS WHAT I COLLOQUIALLY REFER TO AS A NAKED TURKEY CRÉPINETTE, WITH BRAISED CARDOONS, BROWN BUTTER WITH PICKLED GREEN BEANS, AND CHANTERELLE MUSHROOMS. I'M REALLY HAPPY THAT YOU CHOSE TO MAKE CARDOONS SUCH AN INTEGRAL PART OF YOUR DISH. THANK YOU, CHEF. WHAT'D YOU DO TO THE MUSHROOMS? I--THEY WERE IN THE BROWN BUTTER. THE ONLY REASON I ASK IS, I CAN'T FIND ANY, EXCEPT FOR THIS. I'M DISAPPOINTED IN MYSELF TO HEAR THAT, BECAUSE I-- I TRY TO WORK WITH A HIGH LEVEL OF ATTENTION TO DETAIL. BUT THE BROWN BUTTER'S REALLY, REALLY GREAT. THE SEASONING IS GREAT. I DON'T KNOW WHAT TO THINK OF THIS DISH. IT SORT OF REMINDS ME OF THE FIRST COURSE. THE METHODOLOGY HERE IS ALMOST THE SAME-- PICKLE, SORT OF A BROTH, AND THE PROTEIN SITTING ON TOP. WHY ARE YOU HERE TODAY? MY WIFE AND I LOVE TO EAT IN GREAT RESTAURANTS, AND THIS PAST APRIL, WHEN MY WIFE WAS DIAGNOSED WITH OVARIAN CANCER, I PROMISED HER THAT I WOULD TAKE HER TO FRENCH LAUNDRY, AND, UH, $10,000 WOULD... MAKE A GREAT IMPACT THERE. IT'S VERY HARD TO GET A RESERVATION AT THE FRENCH LAUNDRY. HAVE YOU BOOKED A TABLE? I CERTAINLY HAVE. (Ted) LAST ENTRÉE--CHEF BENI. WELL, WHAT I HAVE FOR YOU HERE IS A TURKEY MEATLOAF, BUT I DID IT WITH A SOFRITO. I LOVE THE PRESENTATION. I LIKE THE REFERENCE TO THE SOFRITO. YOU TOOK TIME TO FLAVOR THE MEATLOAF ITSELF. THAT IS JUST REALLY GOOD THINKING AND GOOD TECHNIQUE, BUT I THINK THE DISH IS A LITTLE SWEET. I DON'T HAVE A SINGLE MUSHROOM ON MY PLATE... NOT EVEN A SPECK. I MEAN, YOU GAVE ME A SPECK. WHEN I DID THE MUSHROOMS, I MEAN, I PUT SOME IN THE SAUCE. IT'S FRUSTRATING, BECAUSE I HAPPEN TO THINK THAT THIS IS A VERY GOOD DISH. THE BIGGEST THING HERE TO ME IS THERE'S JUST TOO MUCH OF EVERYTHING. THERE'S SO MUCH IN HERE, THAT IT'S MASKING SOME OF THE BEAUTY OF THE INGREDIENTS THAT YOU HAVE. CHEF BENI, THANK YOU. THANK YOU. OKAY. AS YOU KNOW, ONLY TWO CHEFS GET TO COOK DESSERT. PLEASE LEAVE THE JUDGES TO IT. THEY SAID MY DISH WAS SWEET AGAIN, SO... HOPEFULLY, IF I MAKE IT TO THE LAST ROUND, MY DESSERT IS GONNA BE OKAY. (laughs) I JUST WISH THAT I WOULD HAVE MIXED MY TURKEY WITH MY SALSA. I CAN'T BELIEVE THAT THEY DIDN'T FIND ANY CHANTERELLES. (chuckles) SO DO YOU FEEL LIKE Y-YOU'RE GETTING A SENSE OF WHO THESE CHEFS ARE THROUGH THEIR FOOD? I THOUGHT SOME OF THE CHEFS SHOWED WHO THEY ARE, PARTICULARLY CHEF CARLA. SHE WAS VERY COURAGEOUS TO DO A TACO, BUT AS FAR AS COOKING THE GUAJILLO CARDOON SAUCE WITH THE TURKEY, I THOUGHT, UH, SHE FELL SHORT ON THAT. AND WHY WAS THERE ONLY JUST A TINY TEASPOON ON TOP OF EACH PLATE? THAT WAS PROBABLY THE HIGHLIGHT OF HER PLATE, AND SHE GAVE US SO LITTLE OF IT. BUT SHE HAD THE REAL MAKINGS OF A REALLY DELIGHTFUL DISH, AND SHE TOOK A CHANCE. I REALLY THINK THAT ZEB KEEPS GETTING MY ATTENTION BECAUSE HIS FOOD IS SO TECHNICALLY PERFECT, AND THAT'S REALLY IMPORTANT, AS WELL AS BLENDING, BUT I THINK I WOULD LIKE TO SEE SOME MORE BLENDING OF FLAVORS... BUT, TO ME, IT WAS NOT A MAIN COURSE. BUT I LOVE ZEB'S DEDICATION TO THE MYSTERY BASKET INGREDIENTS. HE LETS THEM SPEAK, DOESN'T DEVIATE TOO MUCH FROM THEM, AND THAT IS WORTH COMMENDING. BUT EVERYBODY PUNTED ON THE CHANTERELLES. ZEB--WE ALL HAD ONE OR TWO TINY LITTLE PIECES. I THINK BENI GAVE US A REAL ENTRÉE. WE DIDN'T GET ONE OUT OF CARLA, AND WE DEFINITELY DIDN'T GET ONE OUT OF ZEB. I LIKE BENI'S IDEA OF MAKING A MEATLOAF. (Aarón) YEAH, BUT THE SAUCE-- IT WAS TOO SWEET. I DIDN'T THINK BENI'S SAUCE WAS AS CLOYINGLY SWEET AS YOU GUYS DID. ALL THE CHEFS MISSED THE OPPORTUNITY WITH THE CHANTERELLES. BUT BENI... BENI, BENI, BENI... I MEAN, THERE'S NONE... BUT YET HE'S GOT ALL THESE APPLES. IT JUST DOESN'T MAKE ANY SENSE, MAN. WELL, CAN YOU COME TOGETHER TO PICK THE TWO FINALISTS? YES. I THINK WE HAVE, ACTUALLY. YES. DESSERT, HERE WE COME. (Beni) THE CHANTERELLES-- I-I DON'T KNOW. THEY MUST HAVE DISINTEGRATED. YEAH, NOW I'M GETTING NERVOUS. FEEL A LITTLE SHAKEN BY THE, UH, JUDGING ON THE LAST ROUND, BUT I FEEL CONFIDENT THAT I'M GONNA PUSH THROUGH. YOUR CULINARY IMAGINATIONS WERE REALLY STRETCHED IN THE ENTRÉE ROUND. SO... WHOSE DISH IS ON THE CHOPPING BLOCK? (clock ticking) SO... WHOSE DISH IS ON THE CHOPPING BLOCK? CHEF BENI... (sighs) YOU'VE BEEN CHOPPED. JUDGES? CHEF BENI, WE LOVED THE IDEA OF THE SOFRITO, BUT UNFORTUNATELY, THE SAUCE WAS A LITTLE TOO SWEET. THE CHANTERELLE WAS NONEXISTENT, AND THOSE ARE JUST SOME OF THE REASONS THAT WE HAD TO CHOP YOU. WELL, THANK YOU VERY MUCH. TAKE CARE, GUYS. THANKS. (Beni) I DEFINITELY LET MYSELF DOWN. I'M A CHEF THAT BELIEVES IN BEING THE BEST AT IT, SO WHO KNOWS? MAYBE ONE DAY I'LL BE BACK ON SOMETHING LIKE THIS. CHEF CARLA, CHEF ZEB, DO YOU HAVE THE CONFIDENCE AND ENERGY FOR ONE MORE ROUND? DEFINITELY. ABSOLUTELY. EXCELLENT. CHEFS, PLEASE OPEN YOUR BASKETS. AND YOUR DESSERTS MUST INCLUDE CARAMEL CORN. I LOVE CARAMEL POPCORN. ARE YOU KIDDING ME? AND... YOU WILL HAVE 30 MINUTES TO PREPARE YOUR DESSERTS... STARTING NOW. PROSECCO IS TYPICALLY USED IN SABAYON, AND I KNOW THAT UDON IS TYPICALLY SERVED IN A BROTH, SO I'M MAKING AN AROMATIC UDON BROTH WITH PROSECCO SABAYON. IT'S AN EGG-BASED SAUCE. I DON'T THINK TOO MANY PEOPLE ARE BIG FANS OF SOUP DESSERTS, BUT MY HOPE IS THAT TECHNIQUE IS WHAT'S GONNA PULL THIS DISH THROUGH. I WOULD HATE TO GET TO THIS POINT IN THE COMPETITION TO BE LET GO, BECAUSE ULTIMATELY, I'M DOING THIS FOR MY WIFE. WELL, WITH THESE TWO CHEFS, THE STAKES ARE EXTREMELY HIGH. CHEF ZEB'S WIFE HAS A SERIOUS ILLNESS, AND CHEF CARLA, MEANWHILE, DESPERATELY WANTS TO GET STARTED ON A CATERING COMPANY, HAS A LOT OF DEBT. YOU KNOW, SHE SAID EARLIER THAT SHE LIKES TO SNEAK UP ON THE COMPETITION, AND I THINK, IF SHE'S GONNA SNEAK UP, THIS IS THE ROUND TO DO IT. ZEB IS A REALLY GOOD CHEF, BUT QUITE FRANKLY, I THINK I'M MORE CREATIVE. CARAMEL CORN IS A FUN AND PLAYFUL INGREDIENT. YOU THINK OF CHILDHOOD, SO I INSTANTLY THINK, FROZEN DESSERT. I'VE NEVER MADE FROZEN YOGURT BEFORE, BUT I'M A RISK-TAKER, AND I HAVE COMPLETE FAITH THAT IT'S GONNA WORK, 'CAUSE THERE IS NO OPTION TO FAIL. RED PLUMS--THEY'RE SWEET. THEY HAVE TARTNESS. THEY HAVE TEXTURE. I'M GONNA GLAZE THE PLUMS WITH CARAMEL. THEN I'M GONNA POUR THAT INTO THE SABAYON. SO I'M WHISKING. COME ON, BABY. IT'S NOT COMING TOGETHER. IT'S GOTTA BE AERATED TO A PARTICULAR DEGREE BEFORE YOU CAN ADD THE SYRUP... COME ON, BABY. GIVE ME A LITTLE MORE. OR ELSE IT WILL COMPLETELY BREAK. THIS IS A COMPLEX COMPETITION. I AM THE BEST CHEF IN THIS COMPETITION, BUT ULTIMATELY, IF YOU TAKE IT AT ITS FACE AND SAY IT'S JUST ABOUT COOKING, YOU ARE WRONG. IT'S ABOUT THE PSYCHOLOGY OF IT, SO THAT'S JUST PLAYING THE GAME. (whistles) (pops) THE PROSECCO-- A GREAT, YOU KNOW, SPARKLING WINE FROM NORTHERN ITALY-- IT DOESN'T HAVE THAT SORT OF DRYNESS THAT A CHAMPAGNE WOULD HAVE. IT'S A LITTLE BIT MORE SPRITZY, A LITTLE BIT MORE AROMATIC. I'M MAKING A SIMPLE SYRUP WITH LEMONGRASS, A LITTLE PROSECCO, AND SOME SUGAR, AND I'M GOING TO FOLD THAT INTO MY FROZEN YOGURT, PUT THE YOGURT IN THE MACHINE, AND PRAY THAT THE ICE CREAM GNOMES MAKE IT HAPPEN. (chuckles) (whirring) AND, CHEFS, NOW YOU HAVE JUST 10 MINUTES LEFT. (Zeb) CARLA'S MAKING A FROZEN YOGURT. IT TAKES GUTS. SHE'S DEFINITELY GOING TO GIVE ME A RUN FOR MY MONEY. I'M GONNA USE THE PROSECCO TO MAKE AN AROMATIC BROTH FOR THE NOODLES. I'M GONNA ADD SPICES TO IT IN THE FORM OF STAR ANISE AND PINK PEPPERCORN, SO THAT WHEN THE JUDGES EAT IT, THEY'RE GONNA GET NOTES OF SPICE THAT I HOPE WILL BE INTRIGUING TO THEM. RED PLUMS--I THINK, JAM. LIKE, BERRIES, BLUEBERRIES. IT'S GONNA BE SWEET AND TART AND A GOOD ACCOMPANIMENT WITH MY FROZEN YOGURT. AND, CHEFS, THIS IS YOUR FINAL 5 MINUTES. (Zeb) I'M GONNA USE THE CARAMEL POPCORN AS A TEXTURE ELEMENT, SO I PUT THE PINK PEPPERCORN IN WITH THE CARAMEL POPCORN AND FLAKE SALT, AND THE FOOD PROCESSOR HELPS RELEASE THE AROMA. (whirring) (Carla) I RUN OVER TO THE FROZEN YOGURT... (whirring) AND I CAN'T GET IT TO COME OUT OF THE MACHINE... OHH. (bleep) SO I SCOOP IT OUT, PRAYING THAT MY FROZEN YOGURT TURNS OUT. THEN I FOLD IN THE CARAMEL CORN, AND THEN I PUT IT IN THE CUPS, AND I'M REMEMBERING A FRENCH CHEF THAT TOLD ME THAT CHOCOLATE SHOULD ALWAYS BE PART OF DESSERT, SO I GRAB SOME DARK CHOCOLATE AND HEAVY CREAM AND MAKE A GANACHE. AS I'M PLATING MY DISH, I'M THINKING, OH, MAN, I'M PLATING MY FINAL DISH. I THINK IT'S AWESOME. I THINK THE JUDGES MIGHT ACTUALLY LIKE THIS. BUT DO YOU NOTICE THAT ZEB DOES EVERYTHING HE CAN TO AVOID MAKING A DESSERT? I MEAN, HE BOILED THE NOODLES. HE MADE A BROTH. LET'S... CHEFS, 1 MINUTE. (Carla) I'M WAITING TILL THE LAST MINUTE ON THE CLOCK TO FRY MY UDON NOODLES, BECAUSE I WANT THEM TO BE CRISPY AND FRESH FOR THE JUDGES. WHOSE DESSERT IS GOING TO LEAD THEM TO SWEET VICTORY? WE'LL SEE. 10... 9... 8... 7... 6... 5... 4... 3... 2... 1. TIME'S UP. PLEASE STEP BACK. (Zeb) I LOOK OVER AT CARLA'S DISH, AND THE FIRST THING I SEE IS UDON NOODLES STICKING UP OUT OF IT. I'VE GOT THIS. I FEEL CONFIDENT. (Carla) I'M, LIKE, SO HAPPY WITH MY FROZEN YOGURT. I LOVE THESE CRUNCHY UDON NOODLES. (clock ticking) IF YOU WERE THINKING OF COASTING THROUGH THAT FINAL ROUND, THE MYSTERY BASKET OF CARAMEL CORN, RED PLUMS, PROSECCO, AND UDON NOODLES PROBABLY GAVE YOU REASON FOR PAUSE, IF NOT PANIC. HOW'D YOU DEAL WITH IT, CHEF ZEB? WELL, WHAT I'VE PREPARED IS AN AROMATIC UDON BROTH, CARAMEL GLAZED PLUMS, PROSECCO SABAYON, AND SPICED CARAMEL CORN. I NEVER THOUGHT WE'D SEE A BROTH SOUP FOR DESSERT. I NEVER THOUGHT I WOULD SERVE ONE. I THINK YOU LIVE IN THE WORLD OF SUBTLETY, AND THOSE NUANCES THAT YOU KNOW HOW TO WORK WITH ARE VERY EVIDENT IN THE WAY YOU COOK. THANK YOU. IT'S HARD FOR ME TO COMMENT ON THIS, BECAUSE I THINK THAT IT'S REALLY DELICIOUS. I THINK IT'S DYNAMITE. THANK YOU, CHEF. BUT IT'S NOT DESSERT, THOUGH. IF YOU ASKED ME WHAT THE MYSTERY INGREDIENTS WERE, PINK PEPPERCORN WOULD BE ONE OF THEM, AND THE POPCORN, FOR SURE, WOULD NOT. OBVIOUSLY, THERE'S TECHNIQUE HERE. YOU'RE LIKE A SAMURAI SWORDSMAN OVER THERE. YOU UNDERSTAND HOW TO PULL FLAVORS, BUT TAKEN TOGETHER, THE SUM TOTAL OF THE PARTS OF THIS ARE NOT YUMMY TO ME, AND I-I WAS DESPERATE TO HAVE A YUMMY DESSERT. WELL, I-I'M--I'M VERY INTERESTED TO HEAR YOUR FEEDBACK, BUT MY TREND TOWARDS DESSERTS TENDS TO BE LIGHTER. I DON'T WANT TO FALL INTO A FOOD COMA ON THE DRIVE HOME, SO, YOU KNOW, BASICALLY, WHAT I'VE DONE IS, I'VE GIVEN YOU MY APPROACH. AND NEXT UP--CHEF CARLA. I TOOK A CHANCE AND I MADE LEMONGRASS CARAMEL CORN FROZEN YOGURT WITH FRIED UDON NOODLE, CHOCOLATE GANACHE, AND PLUM-BERRY JAM. I REALLY ENJOY THE CREATIVITY IN THIS DISH. YOU DID A FROZEN YOGURT, AND THEN YOU COOKED... (chuckles) PUT ALL THESE WACKY INGREDIENTS IN THE MIX. I HAVE TO SAY, THAT'S REALLY GUTSY, BUT THERE'S A COUPLE ISSUES I HAVE WITH THIS-- PRIMARILY, THE CHOCOLATE. IT DOESN'T FIT HERE. AND MY OTHER ISSUE IS THAT I THINK THAT THE UDON IS RAW. (crunches) OKAY. HE'S 100% RIGHT ABOUT THE NOODLES, AND THE CHOCOLATE, WHEN I USE IT, IT KIND OF OVERPOWERS THE REALLY DELICATE FLAVOR BALANCE WITH THE LEMONGRASS. I RATHER LIKE THE YOGURT. IT'S A TOUCH WATERY, BUT I KEEP GOING BACK AND TRYING IT, AND I GET THE LEMONGRASS. I THINK THERE'S A LOT OF FLORAL QUALITIES THAT I REALLY LIKE. CHEF ZEB, DO YOU THINK, IN YOUR CHEF'S HEART OF HEARTS, THAT YOU MADE THE BETTER MEAL? I DO. WHAT ABOUT YOU, CARLA? I THINK THROUGHOUT THE WHOLE MEAL I'VE TRIED TO PUSH MYSELF. I DID TAKE SOME GIANT RISKS, AND I HOPE THAT'S ACKNOWLEDGED. ALL RIGHT. WITH YOUR DESSERTS FRESH IN THEIR MINDS, THE JUDGES WILL ALSO CONSIDER YOUR PREVIOUS COURSES AS THEY SELECT THE ULTIMATE WINNER. THANK YOU, CHEFS. I FEEL LIKE I REPRESENTED MYSELF WELL. I'M PROUD OF THE WORK THAT I DID. ME, TOO. WHEN I SAW YOU GOING FOR THE ICE CREAM MACHINE, I THOUGHT TO MYSELF, THIS GIRL IS SMOKIN' ME. (laughing) AND SHOWING ME UP. OH, REALLY? (laughs) AWESOME. I LOVE IT. OKAY. ASIAN NOODLES. ITALIAN BUBBLES. WORLD-CLASS DESSERTS? ON CARLA'S DESSERT, I THOUGHT THAT THE PLUM COMPOTE WAS WONDERFUL, THE WAY IT WAS COOKED DOWN AND INTEGRATED WITH THE YOGURT, BUT I THOUGHT HER YOGURT WAS A LITTLE BIT, UH, WATERY. I WAS IMPRESSED BY HER WHIMSICAL KNOWLEDGE OF FOOD, BUT HAD SHE HAD THAT DESSERT WITHOUT THE CHOCOLATE AND HAD ONE ERROR, WHICH WAS THE NOODLES, IT WOULD'VE BEEN GOOD. MY FAVORITE ELEMENT OF ZEB'S DESSERT WAS THE PLUMS BECAUSE HE WAS ABLE TO CARAMELIZE THE OUTSIDE AND THEN ALSO LEAVE THEM STILL, LIKE... (smacks lips) FORK-TENDER AND LUSCIOUS, AND I THOUGHT THAT REALLY TOOK A LOT OF PRECISION AND TECHNIQUE. BUT HE GETS, SOMETIMES, SO INTELLECTUAL ABOUT THE FOOD, AND WHAT YOU GET IS FOOD THAT'S INTELLECTUAL, AND IT'S NOT YUMMY TO ME. I THOUGHT ZEB, IN HIS FIRST COURSE, REALLY TOOK AN OPPORTUNITY TO SHOW WHO HE WAS. HE MARINATED THAT KOSHER SHRIMP IN SUCH A WAY, THAT BRIGHT ACIDITY THAT HE WAS ABLE TO ATTAIN THERE-- THAT WAS TRULY MEMORABLE. MY PROBLEM IS, IT WAS VERY VINEGARY AND VERY ONE-NOTE. BUT DON'T FORGET ABOUT CARLA-- THE PICKLED CUCUMBER, THE SOY-MARINATED KOSHER SHRIMP, AND THE KUMQUAT VINAIGRETTE. IT WAS TASTY. I LOVED HER CONCEPT. IT WAS SO WHIMSICAL. I DIDN'T LIKE WHAT SHE DID WITH THE CARROT CAKE. AND IN HER ENTRÉE COURSE, THERE WAS A LACK OF REFINEMENT. SHE LITERALLY TOOK THE COOKED TURKEY AND JUST MM. AND SHE HAD NOT ENOUGH MUSHROOM. I THOUGHT ZEB'S DISH WAS BASICALLY STERILE. THE CARDOONS--I'M NOT GONNA EAT A PLATE OF CARDOONS. BUT PRESENTATION, I THINK, REALLY, IS GONNA BE WON MOSTLY BY ZEB. WELL, DO YOU KNOW WHO WINS? WE DO. YES. ALL RIGHT. LET'S TELL 'EM. CARLA'S DESSERT-- SHE HAS A REAL PLAYFUL NATURE, BUT SCREW IT. I'M WINNING. (Carla) I REALLY NEED TO WIN SO THAT I CAN GET MY COMPANY OFF THE GROUND AND STOP WORRYING ABOUT ALL THESE FINANCES. I THINK I CAN TAKE THIS. SO... WHOSE DISH IS ON THE CHOPPING BLOCK? OHH. CHEF CARLA, YOU'VE BEEN CHOPPED. JUDGES? CARLA, WE THINK THAT YOUR FLAVOR PROFILES AND YOUR UNDERSTANDING OF PRODUCT IS VERY IMPRESSIVE. UNFORTUNATELY, ON THE FIRST COURSE, THE DISH WAS A BIT DISJOINTED. UH, THE SECOND COURSE, WITH THE TURKEY-- IT WASN'T HANDLED PROPERLY. AND THE THIRD COURSE-- THE BURNT UDON NOODLES AND THE CHOCOLATE JUST SORT OF DESTROYED IT, AND SO, FOR THOSE REASONS, WE HAD TO CHOP YOU TODAY. THANK YOU. I APPRECIATE THE OPPORTUNITY. (Carla) WINNING WOULD'VE MEANT A HUGE BURDEN LIFTED OFF MY SHOULDERS. NOT WINNING, THINGS ARE THE SAME. AND THAT MEANS, CHEF ZEB STEVENSON, THAT YOU ARE THE "CHOPPED" CHAMPION. (whispers) THAT'S AWESOME. (Aarón) WELL, THERE YOU GO. WHAT ARE YOU GONNA TELL YOUR WIFE? HOW IS SHE GONNA RESPOND TO THIS NEWS? UH, I'M GONNA TELL MY WIFE THAT THE TRIP TO FRENCH LAUNDRY IS ON, AND THE RESPONSE WILL BE SOMETHING I'LL NEVER FORGET FOR THE REST OF MY LIFE. (Zeb) WINNING TODAY-- IT'S THE OPPORTUNITY TO GET AWAY, TO FULFILL THAT VISION, THAT GOAL THAT WE'VE LOOKED AT THE ENTIRE TIME, THROUGH SUCH A HORRIBLE ORDEAL. TO SEE THAT COME TO FRUITION MEANS MORE THAN I CAN POSSIBLY VOCALIZE.