Get Ready for Another Sizzling Battle in the Chopped Kitchen

The chefs are all Creole cuisine specialists, and they're ready to cook. The host, a passionate advocate for Creole food, greets the contestants with enthusiasm, saying "Yay! Now we're cooking!" The kitchen is filled with the aroma of sizzling meats and spices as the chefs prepare for the challenge ahead.

The first round begins, and the chefs are given a basket of ingredients to create their dishes. They have 30 minutes to complete each round, and the clock starts ticking. Chef Eva takes the lead, creating a version of a yakuman dish that impresses the judges. The other chefs follow suit, each presenting their own unique Creole-inspired creations.

But as the rounds progress, tensions rise in the kitchen. The pressure is on, and the chefs must work quickly to complete their dishes. The judges are looking for creativity, presentation, and of course, delicious flavor. The chefs must think fast and cook faster to impress the judges.

As the competition heats up, the chefs face a new challenge: desserts. The final baskets contain sweet treats that will test their skills in a whole new way. They have 60 minutes to create their dessert dishes, and the clock starts ticking again. Chef Eva takes on the task of creating a king cake batter French toast with bourbon praline caramel sauce.

The judges take their first bites, and the reactions are mixed. Some dishes impress, while others fall short. The chefs know that one mistake could cost them the competition. But they press on, determined to win the coveted title of Chopped Champion.

As the final round comes to a close, the last two chefs standing face off against each other. Chef Eva and Chef Juvenes have impressed the judges with their savory dishes, but now it's time to see who can create the most delicious dessert. The clock ticks down as they frantically chop, dice, and sauté their way through the final challenge.

In the end, only one chef remains: Chef Jean. He has won the competition, earning $10,000 for his work in the kitchen. The judges praise his dishes for their creativity, flavor, and presentation. Chef Jean is overjoyed, having overcome the challenges of the competition to emerge victorious.

The host thanks all the contestants for participating in the challenge, and the audience cheers as the episode comes to a close. It's been a wild ride, full of twists and turns, but in the end, only one chef can be crowned the Chopped Champion.

"WEBVTTKind: captionsLanguage: enGet ready for another sizzling battle in thechopped kitchen.Yay! Now we're cooking!Oh, you are all Creole cuisine specialists.Creole food is in my blood.I make gumbo in my sleep.I'm confident you did not come here to play.You got Creole spice over there.When I think of Creole cuisine, it comes fromfamily.It's something that has a history.I want to win this for all of my ancestors.Who will be victorious?Yes, baby.What's cracking?And who will be chopped?Chefs. Hello.Hello. How are you doing?Rich Creole culture has given us someseriously delicious food.We want you to put your traditional flavorsto play here while being inspired by thechopped baskets. Open them up.Oh, you've got alligator sausage, pluscrawfish, okra and chili powder.20 minutes to make your first impression onthe judges.Time starts now.Let's go. Chefs.Chef Juvenes, what are you making?I'm working on a on a riff of shrimp andgrits.In Haiti, we call it my Moulin.Come on, come on, come on, come on, come on,come on.Filé powder is basically a thickening agentI'm using in my grits, hoping that it adds adepth of flavor.Eva, what are you working on?I'm working on a.It's kind of like a yakuman.So it's going to be an Asian style spicyCreole broth with rice noodles, some crawfishand okra and sausage.Yay! Now we're cooking.Now we're cooking.Show off. Chef.Alana, what are you making?I am going to make some alligator crawfishgumbo.I make gumbo in my sleep.She makes it in her sleep.I come here to play.Oh my goodness.Me chef creo for no reason.Hey that's.Right. That's what we like to hear I'm.Making gumbo one times with a coconutcrawfish red pepper sauce.So I start with my vegetables and then I addin the alligator sausage.I sauteed my alligator sausage to releasesome of that flavor and then add it to mygrits. Then I decided to boil the crawfishbecause a crawfish boil is staple.And in New Orleans and Louisiana.All right.I'm keeping the shells on the crawfishbecause in Louisiana, we love sucking thejuice out of the head.You guys getting that done?Hey.Come on, chefs, finish up.We want to.Try your food. We need all the.Ingredients on your plate.Not a lot of time.Push. The clock is ticking away, chefs.Ten 98765.Four. Three.Two. One.Time's up. Hands up!First up, chef Eva, what have you made?I made Yakuman when the soldiers came backfrom Vietnam, they would trade dishes withthe Asians in Louisiana.So they would trade their noodle dishes for,like, a different dish that they would make.So then it all just kind of turned intoyakuman.That's the history behind it.So cool.Chef Juvenes what have you made for us today?I made for you chefs alligator and ClayPotter grits with oven roasted crawfish andfried okra.All right. Going to Chef Maya.I made for you a crawfish gumbo bisque.Finally, chef Alana.I have made for you a gator and crawdadgumbo.Both of my parents are Creole from NewOrleans, so growing up, I was kind of likeall we ate at the family functions.So whose dish is on the chopping block?Chef Meyer, you've been chopped.Judges.Chef Meyer, we really thought you did a greatjob incorporating all the flavors into thebisque. Unfortunately, you didn't strain theshells out of the sauce, and so we had tochop you.Thank you, Chef Meyer.Thank you, thank you, thank you.Chef Alana, chef Julien's chef.Eva, please turn your attention to these andopen up your entree baskets.Oh.It's a rack of wild boar, chicory breadpudding, beignets and Louisiana caviar.Clock starts now.Come on.All right, let's go. I'm making grilled wildboar with chicory, black rice and caviar.Rémoulade.I'm making blackened boar chops with achicory salad and a date and golden raisin.Madeira reduction.I'm making seared wild boar over caviar,mashed potatoes with a beignet, cream sauceand charred chicory.I love Creole cuisine because that's who Iam.I was raised on it, and we always had a potof gumbo, some jambalaya going.And when Mardi Gras comes around,everybody's wearing beads and Mardi Grasmasks. It's so rich.And being a part of that culture iseverything.For my caviar rémoulade, I'm mixing my apiesmayo, Louisiana caviar, and a little bit ofCajun seasoning.Once my rice is set, I added some chicory,some APIs, and let it set.I think this rice is going to showcase who Iam, and it's definitely going to impress thejudges.I love bananas as a dessert, but I don't knowhow to use them in an entree.Then I look down at my chicory and go, I'mmaking a salad.Why not make croutons?So I take them to the fryer to crisp themup.Then I want to toss them in a little bit ofCreole dust and Creole mustard.One minute left on the clock.Just one minute to go. It's not a lot oftime.Push finish strong.Again, chefs. Ten.Nine. Eight.Seven. Six.Five. Four.Three. Two.One.Time pressure.I felt that one. Wow.Oh my goodness.Chef Alana what have you made?I have prepared for you a pan seared boarover a caviar mash and a charred chicory overa sweet creme beignet sauce.Prepared for you today.A beignet crusted wild boar with a chicory,black eyed peas, coconut rice and a caviarand a piece rémoulade.Chefs, what I made for you today is blackenedboar with a date and golden raisin Madeirawine sauce with a chicory salad done withbeignet, Creole mustard tossed croutons.So whose dish is on the chopping block?Chef. Alana, you've been chopped.Judges.Chef Alana.Your wild boar was unfortunately very rare.And the mashed potatoes with the Louisianacaviar was very, very gummy.And so we had to chop you.Thank you for.The opportunity.Chef. Thank you chef.Nice to meet you. Keep cooking.Thank you.Chef. Eva. Chef.Juvenes. You've both done a great jobcreating savory Creole cuisine.But how are you with desserts?I'm ready to bring this home now.I think I got a few sweet tricks up mysleeves.Open those final baskets.You've got your hands on a king cake.Milkshake. Sweet potatoes, Tasso ham andCreole pralines.We're starting the clock again now.Let's go. I'm making king cake.French toast with a caramel praline sauce.I'm making.King cake. Ice cream with sweet potato funnelcake.Creole pralines. These are a treat that mymom makes every Christmas, and I'm thinkingcan definitely melt these down and create myown caramel sauce.Once I have my sweet potato mixture in apiping bag, I drizzle it in the fryerwhimsically because I want it to be fun.Final seconds of the final round chefs and.Ten nine, eight seven, six five, four three,two one.Time's up. That is it.That's it.You chefs, today I've created for you a sweetpotato funnel cake with a herb, spicy berrygastrique. And the king cake ice cream.I made a king cake batter French toast with abourbon praline caramel sauce that's got thetasso ham and the sweet potatoes tossed in.So. Whose dish is on the chopping block.Wait for it.Chef.Eva, you've been chopped.Judges, can I give you a hug first?Oh thank you.Chef. Eva, in the first round you came outreally strong with that version of a yakuman.But we wanted to see more of the okra, moreof the crawfish in your entree round.The Louisiana caviar just didn't bringanything to the dish in your dessert.The sweet potato on the dishes were a littlebit inconsistent.And so we had to chop you.Thank you.Very much. Thank you.Thank you chef. Thank you chef.Thank you chef Juvenes.Jean you are the chopped champion.You've earned $10,000 for your work here.And we hope you really enjoyed thechallenge.Congratulations chef.Thank you for. Ha!\n"