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Practice English Speaking&Listening with: We Love Leftovers!

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TED: Four chefs, three courses, only once chance to win.

Let's go.

The challenge --


...create an unforgettable meal

from the mystery items hidden in these baskets...

JASON: Whoa!

...before time runs out.

Who will win the $10,000 prize?

[ Laughs ]

And who will be chopped?

-- Captions by VITAC --

Closed Captions provided by Scripps Networks, LLC.

What kind of meal could you make

with three baskets of all leftovers?

That's the challenge facing the four chefs in this competition.

First, let's meet them. We welcome Chef Jason Stude.

I'm the Chef de cuisine at Second Bar + Kitchen

in Austin, Texas.

I need a berry salad, please, real quick.

I'm a New World American chef.

But what's very, very important for me

is my food to be thoughtful and to not miss the mark.

I love being a chef. It's in my blood.




I have a daughter named Josephine...

[ Laughing ]

...and she's my pride and joy.

I would love to put a down payment on a house.

I would really like to have a yard

for Josephine to run around in,

and, man, she likes to run around.

It is very important for me to win "Chopped"

because if I set my eyes on something, I have to have it.

So, I'm not going there to do anything but win.

Next up -- Chef Aatul Jain.

I'm the executive chef at Saint Clare's Health System

in Denville, New Jersey.

My cooking style is American

with subtle nuances of Indian.

In India, pursuing a culinary career was very oddball.

It was, you know, you've got to become a lawyer or an engineer.

But my lust for cooking just became more and more intense.

I have a 3-year old daughter named Mohisha,

and she's the best part of my life.

Some people say hospital food gets a bad rap.

I'm here to prove that hospital food rocks.

God willing, yes, I will win.

[ Apple crunching ]

Then there's Chef Krissy Kerwin.

KRISSY: I'm a chef on a private jet,

and I'm based in Los Angeles, California.

My style of cooking is a mix

between Mediterranean, Southeast Asian, and French.

Cooking on the airplane, I call it organized chaos.


[ Sizzling ]

It is hot.

I did bring my bikini.

Small space.

I'm dealing with turbulence.

Just jump up and down.

And these probably won't work at all.

My daughter Katelyn is 23 years old.

I was 16 when I had her, and I raised her with my mom and dad.

I want to win "Chopped"

because my parents have always wanted to go to Ireland,

and I want to send them there.

Finally, Chef Josh Watkins.

JOSH: I'm the executive chef at The Carillon Restaurant

here in Austin, Texas.

My style of cooking is New American cuisine,

which is Old World classics with New World twists.

Let's go fry some veal cheeks.

I've been cooking for about 18, 19 years.

It's all I've ever done,

and I'm absolutely 100% an adrenaline junkie.

[ Screaming ]

Being a chef, for me, is an adrenaline rush.

Order 5, pickup -- two quail, one smoked duck, and a spinach.

I'm like a general in the kitchen.

Sizzle platter, napkins, chives.

It's about one thing...


...and that's delivering the best Possible food, period.

So the reason I'm gonna win "Chopped"

is because I absolutely do not accept failure.

TED: 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.

Each round is timed.

When the clock runs out, our judges will critique your dishes

on presentation, taste, and creativity.

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

And you are here for a special competition, chefs.

All three baskets will be stocked entirely with leftovers,

and it will be your job

to transform them into amazing dishes.

Please open your baskets for the appetizer round.

And we've got half a burger in a to-go container,

fortune cookies left untouched at the bottom of a takeout bag,

leftover sautéed broccoli,

and the remnants of a pan of lasagna.

Leftovers -- Are you kidding me? It's terrible.

How do I deal with this? I have no idea.

Only 20 minutes on the clock. Time starts now.

JASON: I'm never gonna serve leftovers in my restaurant,

but when I'm at home, yes, I love leftovers.

When I see the beef and then I see the broccoli, it hits me.

I'm doing beef and broccoli soup

with a fortune cookie and mint gremolata.

I grab some bacon. I grab some garlic and shallots.

Flavors that I love and I know that I can mix them

with the beef and make something pretty good out of it.

When I was three, my dad left.

You know, I'm a father now,

and from this sort of absence of a father,

I take being a dad really seriously.

So I would love to come home to baby girl Josephine

a winner of "Chopped."

It's gonna make my family so proud.

KRISSY: I don't like leftovers.

If I have leftovers at home, they're in the trash.

I'm thinking, "Is there a way out of this?

Is there a redo?"

So, being a chef on a jet, I travel a lot,

and so my first thought is shakshouka.

It's Tunisian.


And it's similar to tomato-based stew.

Being a teen mom was very difficult.

My parents took Katelyn, my daughter, under their wing,

and I really, really would like to win this money

and give it back to them.

I was raised strictly vegetarian.

The cow is a sacred animal in India,

but my passion for food overshadows everything else.

At work, quesadillas are on our menu all the time,

and they are one of our biggest sellers.

So I'm making a beef-broccoli-lasagna quesadilla

with a fresh pico de gallo.

People underestimate me,

but as they say, "Don't judge a book by its cover."

Healthcare chefs just got to prove themselves time and again.

[ Humming ]

JOSH: I work in fine dining...

AATUL: Behind! I'm handicapped with the leftovers.

There's no question.

I want to walk off the show,

but I know I have to compete

and actually put something on the plates.

I grab some celery, some citrus, some mint.

I grab some pine nuts --

ingredients that I know will go really well together.

So I'm making what I'm calling a refrigerator dive salad.

So, I'm looking at the broccoli, and I'm like, "Wow. Okay."

I can make a puree out of that.

I am very competitive.

I have the drive to be the best because I want to be a part

of cuisine culture of the United States.

I will not let leftovers defeat me.

Judges, we are loving leftovers in this competition.

GEOFFREY: You know, broccoli, yeah.

This is a real, sort of, refrigerator ingredient.

SCOTT: I feel like this basket

really challenges the versatility of these chefs.

CHRIS: Absolutely 100%.

Having to repurpose 4 leftover ingredients is very difficult.

GEOFFREY: These are leftovers, but they have to transform them.

I see someone heating up lasagna.

That is not transformation.

All right, chefs. You're now down to 10 minutes.


Lasagna. Seeing that tray of lasagna,

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

I sort of ignore it for a little while

and hope it grows legs and walks away, but it doesn't.

I'm messily pulling it apart.

I'm gonna dry them out and see if it works with the soup.

JOSH: The hamburger is super scary.

It's got the bun. It's got the lettuce.

It's got the tomato.

I slice it. I put it in a pan.

I sauté it and season it with a bit of fine salt.

KRISSY: The burger --

I cut it up and I just put it into the stew.

And then I add the lasagna.

And then I look at the broccoli,

and I think, "I can put this broccoli in there, as well."


All of my ingredients are in the stew.

If this doesn't work, I'm going to get "Chopped"

because I have all my eggs in one basket.

The thing about the quesadilla, obviously, you know,

there has to be a salsa to go with it.

And I see the tomato on the burger, and I'm like, "Great."

Use that little bit of tomato.

Behind you.

There are some fresh tomatoes sitting on the side,

and I actually use one of them along with some fresh cilantro.

And then I take the hamburger bread,

cut it up into croutons and put it in the oven.

I really want to take this from where it is right now --

as this humble burger -- to something different.

So I hit it with beer, ginger, lemongrass and fish sauce.

CHRIS: Of all the ingredients in this basket,

what do you do with the fortune cookie

other than read your fortune and eat the cookie?

It's a perfect vehicle for a spice mixture --

cayenne, smoked paprika.

CHRIS: Great idea.

Just, like, amp it up.

JOSH: I got the salad going.

I'm looking at the fortune cookie.

How do I deal with this? I have no idea.

I'm like, "Oh, just screw it. I'll throw it in the salad."

No other option.

KRISSY: The fortune cookies are throwing me off.

What am I going to do? What am I going to do?

What am I going to do?

All I can think to do is to fry them.

I put them in the pan with the oil, and that's not working.

So I run them over to the deep fryer,

and the deep fryer is not hot enough.

So I bring them back, and now it's going to be my garnish.

All right, chefs. You've got five minutes left.

The fortune cookies really bummed me out.

Really don't know what to do with it.

Come on.

I smash the fortune cookie,

and I'm just adding it to my sour cream.

I know it's gonna get soggy.

Down the line. Coming down.

But it has to be on the plate.

Later on, I'm doing my thing.

All of a sudden, I realized the croutons might be burned.

Open the oven and voilà -- they are burned.

[ Blender whirring ]

AATUL: The croutons, they're burned.

But I see that there's two pieces of bread

that were not really burned.

So I kind of scrape the black part off

and add it to my sour cream and hope that it will work.

JOSH: So, I'm looking at my components.

I'm like, "You know, I'm done." I'm gonna start plating.

I put the broccoli puree down,

the lasagna, the burger, the crouton.

And then on top of that, I put the citrus mint salad.

SCOTT: Josh is already done. He's packing up his knives.

I don't know if he's thinking he's going home right now.

TED: Josh is out of here.

I'm clearing off some table space.

That ain't gonna get you any points, bro.

How you doing, Stu? You need some help?

Doing good.

Thank you, sir.

KRISSY: I'm thinking Josh is kind of arrogant,

and I wanted to say, "Do you need help?"

But I don't.

The 20 minutes is going better than I thought.


GEOFFREY: This is unprecedented.

We have two contestants completely done

and there's three minutes left.

I've never seen that ever.

JASON: I love fortune cookies.

I often love adding crunchy elements

to savory dishes, even if they're a touch sweet.

So I decide to make a gremolata, and I add mint and basil.

All right, chefs. Here it is, your two-minute warning.

AATUL: I'm plating and there's brown and white and red on the plate.

I take a few leaves of spinach, just dress it up very lightly,

and I put it as a bed for the quesadilla.

JASON: There's a minute left,

and in my head I'm doing "The Terminator" thing,

and I'm just calculating, and I'm thinking, "Just go."

Wonder what you can get done in these final seconds, chefs.

10, 9, 8, 7, 6,

5, 4, 3, 2, 1.

Time is up. Please step back.

[ Applause ]

JOSH: So time's up. I look down at my dish.

It's good.

So I look over at Aatul's station.

Aatul's got plates everywhere.

Oh, man.

Look at that station.

I know, right?

It's the most messy station I've ever seen in my life.


AATUL: I look down on the plate. My first thought --

It's not the best looking, not a 3-dimensional masterpiece.

But in 20 minutes, I think this is a great appetizer.

Chefs, you've arrived at the chopping block.

In the appetizer round, you had leftover lasagna, hamburger,

sautéed broccoli, and fortune cookies.

Chef Jason.

What we have here today

is a beer-braised beef and broccoli soup.

I've made a gremolata out of fortune cookie

with a little bit of mint and basil

to brighten the whole thing up.

This is shockingly good.

Thank you very much.

And it's also remarkably creative.

My criticism of this is, you know, it's a little thick.

But I mean, I'm looking -- I'm searching for criticism.

This is a really good first dish.

Thank you very much. Thank you, chef.

I do agree. I think it's delicious and it's very creative.

But I don't know that the lasagna garnish really works.

Not really crispy.


Nor does the flavor profile

really go with the rest of your dish.


But those are relatively minor things

considering what you did accomplish

in such a short period of time.

Thank you very much.

SCOTT: I agree with Chris and Geoffrey.

The flavor that you were able to coax out of and into the beef,

so smart of you to make that gremolata on top of it, as well.

I mean, awesome. Really impressive.

Thank you very much.

Next up -- Chef Aatul.

AATUL: Hello, gentlemen.

Today I have for you beef lasagna quesadilla

with broccoli in it.

On the side, there is sour cream

with crouton crunch, fortune cookies.

There's a pico de gallo to go with that,

tomatoes, some citrus and cilantro.

My favorite thing about this dish

is the fresh components here.

SCOTT: You did a great job with that pico de gallo.

It's surprisingly fresh and bright,

and I think it really brings the whole dish

to a different level.

There's nothing in here that's not tasty and yummy.

I congratulate you on that.

But for me, I think you fell down just a bit

on the fortune cookie.

They sort of went into that yogurt

and it's like quicksand.

You know, they're, like, drowning.

So, Chef, what brings you here?

Why are you competing with us today?

For my family.

Three and a half years ago, we had a daughter,

and I wasn't prepared.

But I am a hospital chef.

We have decent benefits. Cannot ever complain about that.

I got to tell you, if I ever had the bad fortune of being sick,

I would want to be sick under your care in your hospital

because this is very commendable.

Thanks for the compliment.

Chef Aatul, thank you.

Thank you.

Next up -- Chef Krissy.

I made for you a take on shakshouka.

Shakshouka is a Tunisian tomato-based dish.

I'm originally from Michigan,

so we're used to comfort food and leftovers.

GEOFFREY: It's interesting. It reminds me of something

you'd have very late when you're hungry and want something warm.

What I think is the miss here

is the hamburger and the fortune cookie

could have been used a bit more creatively.

I didn't really get any of the burger.

He's got a lot of the burger in his,

and I also see that you've got significant pieces,

and I had just a really teeny-tiny little crumb.

But I will say that I would wake up and eat this for breakfast,

especially if I had a long, hard day ahead of me.

It's very hearty, but it's also very flavorful.

I really like this.

Thank you.

I think you could have taken some of these pieces

and assembled them in order to achieve something

that's better presented.

Yeah. Agree.

Next up -- Chef Josh.

What we have here, guys, is a refrigerator dive salad

with broccoli puree, citrus mint salad.

What did you think about our somewhat humble leftovers theme?

It's the complete opposite of how I think of food.

I think of food from raw ingredients to the fruition.

But in your personal life,

I'm sure you sometimes go to the fridge and see lasagna --

See, not really. I'm not a big leftovers guy.


That broccoli puree, it's delicious,

and it's perfectly balanced.

It's got a great viscosity.

As we get further along, though,

you still kind of just put a piece of lasagna on the plate

and a piece of the burger on the plate

and the fortune cookie on the plate.

The fortune cookie's in the salad,

and I did sear the meat.

The fortune cookie's on the soggy side,

so I don't know if that was a real successful usage,

to be honest.

SCOTT: I think you did a great job with the broccoli.

I love the freshness of the cucumber.

But even though you say you seared the burger,

it's not even like it's really seasoned.

I think that there's some really lovely components here.

The citrus is delicious.

Really had the most beautiful dish.

It was really artfully done and presented.

And I think the thought of having a salad really works.

Thank you.

Chefs, three of you will be back

to compete some more in just a few minutes.

Thank you.

I think leftovers are fine to cook for other people.

I don't eat them personally.

AATUL: I hate throwing out leftovers.

So many people in the world are going hungry.

JOSH: I do not like leftovers at all.

JASON: I manage a restaurant 80 hours a week.

The leftovers keep me alive,

especially when I get home late at night from work.

Like, I love that. I don't know.

I'll tell you, what a great appetizer round.

Jason had, I thought, like, a lovely broccoli soup.

He developed flavors from the hamburger

with some fish sauce and garlic.

CHRIS: Really, really creative.

Not successful at all with the lasagna, however.

It was really kind of limp.

Josh, I think, gave Jason a run for his money.

I really loved his presentation.

I thought that the salad was delicious.

On the negative side, I believe

that he could have really developed the flavors more.

I agree with you.

I was really hoping

that the flavors would match the presentation.

But that broccoli puree was outrageously delicious.

Aatul really transformed the hamburger.

Really smart, he added the insides of the lasagna to that

because quesadilla sort of needs that sort of cheesiness,

and it worked perfectly.

I loved the pico de gallo,

but the fortune cookies in sour cream just didn't work.

I think Krissy may have made the most satisfying dish.

But Krissy's presentation was lacking any kind of aesthetic.

I agree with you.

Well, anything else we need to discuss

before we chop somebody?

No. We're ready.

All right, let's do it.

KRISSY: Josh might be chopped.

He didn't put all of the ingredients together

as a proper dish.

JOSH: I'm feeling great.

The judges really liked the broccoli puree.

Do I want to move on to the next round?

Yes! I don't want to go home.

So, whose dish is on the chopping block?

TED: We can't wait to jump right into the second round

of this leftovers competition,

but only three chefs can continue on.

So, whose dish is on the chopping block?

Chef Josh, you've been chopped. Judges.

CHRIS: Josh, the leftover theme is a curveball.

However, it was a curveball that was thrown to all chefs equally.


And we just felt

that the other chefs were able to repurpose the ingredients better.

You did some really great things.

That broccoli puree was outstanding.

However, we have to let you go.

Thank you very much for the opportunity.

JOSH: Well, sure. I'm absolutely disappointed.

What I should have done was looked

and thought about other creative ways to use those ingredients.

But again, they completely threw me off.

I mean, it's leftovers. It's just not my bag.

TED: Chef Jason. Chef Aatul. Chef Krissy.

Are you ready for more leftovers surprises?




Open up your baskets, please.

And the leftovers you must use in your entrée courses...

barbecued ribs...

cold, soggy French fries...

a single slice of German chocolate cake...

German chocolate cake... Ugh.

Big single slice.

Here we go.

TED: And some leftover chili.

You'll have 30 minutes on the clock this time.

Starting now.

JASON: I mean, I love barbecue, but smoke tends to dry things out.

So I'm gonna have to get some moisture back into that rib.

I'm gonna try a bite of my chili and the chocolate cake.

It immediately reads as mole to me.

So I'm making German chocolate mole-braised pork ribs.

So I'm gonna wash off the sauce.

Being a chef and working as hard as I do,

it pulls me away from my family a lot.

And my wife and my daughter kind of make that sacrifice

for me to be able to do the career that I love.

So I want to buy a house. I want a yard for my daughter.

Winning "Chopped" will get me that one step closer

to giving them what they deserve.

AATUL: I see Jason washes his ribs off.

I'm like, "That's a great idea."

Get all off that nasty barbecue sauce.

In the first round, we had beef, and now it's a pig.

There is beef in the chili, too. Come on.

It's like meat, meat, meat. You're killing me.

The minute you see chocolate, thinking mole.

But you can't make a decent mole in 30 minutes.

So I'm making a pulled pork and French fry cake

with some chocolate chili sauce.

I think my mom has gone through pain because I'm a chef.

"You're a cook. You're a chef."

I'm the black sheep of the family.

I'm the only chef.

I want to be the next "Chopped" champion

to make everybody in the family feel very proud.

KRISSY: When I see chocolate, I think mole.

And then my brain immediately goes to the Midwest

with the fries and chili.

I'm going to make a twice-roasted barbecue rib

with a mock mole, chili-cheese-fry mash.

Put the ribs into the oven,

and I put lemon juice over the French fries,

and puree them with my chili.


My parents are Irish.

They've never been to Ireland.

To give this trip to my parents would mean everything to me.

They took care of me,

and so now I kind of think it's my turn.

So, judges, does this basket, for you, have a story in it?

GEOFFREY: A horror story, actually.

I don't think it's bad, but ribs with chocolate cake --

pork and sugar are very compatible.

So, just beginning of a barbecue sauce.

Very assertive flavors. Great idea.

Listen, when ribs are the lightest thing in the basket...

GEOFFREY: Might be trouble.

...we need a little relief.

Citrus. Any salad element. You know, something uncooked.


TED: And, chefs, you got 15 minutes.

15 minutes heard.

JASON: These ingredients are very heavy.

So I see these beautiful heirloom tomatoes,

and I see these beautiful English cucumbers.

And I want to do a salt and vinegar pickle,

and I just want to simply get that acid on the plate.

There's very, very little you can do

with leftover French fries.

There's really little potato left in the French fry.

My first thought -- make a French-fry puree.

I throw in some lemongrass, garlic and shallots,

and coconut milk,

and then I sort of build the mole with canola oil,

garlic, heirloom tomatoes, onion,

German chocolate cake,

and we have the chili.

[ Blender whirring ]

For my pulled pork and French fry cake,

take a scoop, and I put them in the oil.

The basket has a lot of heaviness.

So I go for the asparagus,

and just gonna do a little bit of lemon zest.

Will make it nice and light.

All right, chefs. Five minutes on the clock.

Got to plate it up.

KRISSY: I just want some kind of green, healthy component.

So I go to the pantry and find the frisée,

and I want to cook the frisée a little

so it's not just greens on a plate.

Something is burning.

That is the smell of someone's hopes and dreams

going up in flames.

The mole, it's heating too quickly.

I taste my sauce. It's a little too sweet.

So I think yogurt.

Mirin and beer -- anything acidic

to try and break down the sweetness of that cake.

30 minutes. It feels like 9 minutes.

Ooh, the flames going up on Aatul's station.

I realize my red wine is flambéing.

And I'm hoping nobody is getting burnt.

But it's a good thing because the alcohol is gone.

It's gonna simmer a little bit.

In the meantime, I see this cup of chili in front of me,

which I haven't touched.

And I'm thinking, "Oh, God, what do I do with the chili?"

And I just dump a spoon in the sauce,

and just pureed the whole thing.

And, chefs, 2-minute warning.

JASON: I really wanted to reinforce the mole idea,

so I toasted some black sesame

and tossed it with a little bit of Maldon sea salt

and just sort of garnished the plate with it.

I take the ribs out of the oven. They actually look really good.

Krissy's ribs are a little bit brown, maybe excessively.

But I have to be honest with you --

That's my favorite part.

I love those burnt ends.

I do, too. I really do.

AATUL: The pork cakes are falling apart.

It looks like hash. Hash is breakfast.

I don't want to serve them breakfast.

But I've got to get the food on the plate.

Jason still has his ribs in the oven with a minute left.

And, chefs, one minute remaining.

JASON: Down to the wire.

I get my French-fry puree on the plate.

TED: 30 seconds, chefs.

JASON: And the next thing you know,

there's 30 seconds left,

and I'm rushing to get my ribs on the plate.

TED: Check out that clock, chefs.


10, 9, 8, 7, 6,

5, 4, 3, 2, 1.

Time's up. Please step back.

[ Applause ]

AATUL: I look down on the plate.

My first thought -- all my ingredients are wrong,

and I look at Krissy's plate.

The ribs seemed exactly the way they came to us in the basket.

I looked at Aatul's plate, and I think,

"He's taken the meat off the bones.

He's executed that properly,"

and think, "I should have taken the meat off the bones."

It's nerve-racking.

Zapping leftovers in the microwave,

so not cool when you have the skills to do more.

All three of you proved that with the entrées you made

from leftover barbecued ribs, French fries,

German chocolate cake, and chili.

Chef Aatul.

Today we have for you

pulled pork and French fry cake

alongside grilled asparagus,

and the sauce is from leftover German chocolate cake and chili

with some red wine.

Now, you come from a family of very strict vegetarians.

Yes. I'm a hypocritical vegetarian,

and I have to accept that because my passion was food.

Did you taste this?

I tasted it.

But again, I had to make that decision --

at what point, what is tasting, what is eating.

We actually do not bring even eggs at home.

It's interesting that you don't even have eggs at the house,

because this to me would be a perfect breakfast.

And that's a compliment.

I think it's delicious.

It's like a hash almost.

But there's so much residual oil on this plate.

I'm just looking at it.

I applaud you for taking the ribs off the bone.

And, yeah, this is a very delicious hash.

But the chocolate sauce is...

Maybe it's just the chemicals in the frosting or something

because it coats the tongue in not a good way.

Thank you, Chef Aatul. Next up -- Chef Krissy.

KRISSY: I made a roasted pork rib with mock mole,

and a chili cheese fry mash.

CHRIS: It's a pretty plate.

Thank you.

And the ribs are great, but I don't know...

I mean, what did you do with them?

Roasted them in the convection oven

so they weren't dry.


What I'm really struggling with is this chili

because I think it's very creative and very interesting.

I think this chili cheese mash -- taste and the texture

are very similar to overcooked couscous.

Frankly, it's not very good.


GEOFFREY: I really like the ribs, also.

I ate them all, and I loved the little frisée.

There's some good flavors there.

Finally, Chef Jason.

Today, what we have

is German chocolate mole-braised pork ribs.

Strangely enough, the thing that I feared most,

I'm liking the best about this dish

is the puree of French fries with coconut.

And I think it was a very good gut instinct

to put vinegar and tomato and cucumber and pickle with this

because this is extremely heavy.

And I like the mole sauce, but these ribs, they're dry.

Yeah. I just tried to do the best I could with it.

Painfully dry.

But the tomato-pickle thing that's going on

is dynamite delicious.

Thank you.

All right. So, Chef Jason, are you going to the dessert round?

Yes. I'll see you there.


Chefs, we are enjoying

getting to know all of you better through your food,

but we will soon have to say good-bye to somebody.

Thank you.

It's like torture.


Self-inflicted, right? You signed up for this.

Yeah. I like abuse.

So, I thought Jason really fell down with those ribs.

CHRIS: Yeah. I agree. Completely. Very dry.

But I thought that he did a good job

in thinking about the puree

with the French fries and coconut.

Really, I mean, that was wild, but delicious.

And that salad was the star for me on Jason's plate.

I liked Krissy's ribs.

They came out really great, and they weren't dry at all,

and I really loved that she used frisée.

But Krissy was not successful at all with that chili thing.

The texture, it was off-putting.

And the flavor was maybe more so.

As far as Aatul's plate,

I really like that he did this hash.

But the sauce itself

that he made from the German chocolate cake

unfortunately just didn't come together.

Aatul did the best job with the ribs.

He's the only chef that transformed them.

It was a little heavy, but his actual rib-hash concoction,

I thought, was absolutely delicious.

I got to disagree with you.

I didn't really like Aatul's dish.

I found myself picking the way through it.

It read very greasy to me. I'm sorry.

Just permeated the whole dish.

And once I had one bite,

I didn't want to go and have any more.

It just tasted the same.

I'm afraid nobody gets a chance to fix the mistakes they made.

No, unfortunately, but I think we know what we have to do.


JASON: I might have gotten the roughest critique

with my pork being kind of dry.

I definitely feel less positive than I did the first round.

I just hope to stay to dessert.

KRISSY: I feel really good.

I kept the pork moist, and Jason's was dry.

So I think he's going to get chopped.

So, whose dish is on the chopping block?

Don't miss our web series, "Chopped After Hours."

We put our judges on the chopping block

to see how they handle the show's most challenging baskets.

Check it out at

TED: We have one round left in our leftovers extravaganza.

But first, we find out who our finalists will be.

So, whose dish is on the chopping block?

Chef Krissy, you've been chopped.


GEOFFREY: Chef Krissy,

the idea of the whole competition today

was transformation of leftovers.

And we felt that the ribs were just cooked and reheated,

and we also felt that the French fry puree

with the chili was unsuccessful.

And for those reasons, we had to chop you.

Thank you. Thank you. Good luck, guys.

Good luck.

All the best.

Good luck.

KRISSY: So, of course I'm upset.

But being a teen mom

and going through the struggles that I did,

just being here is the accomplishment.

It's better than $10,000.

TED: Chef Aatul. Chef Jason.

What is going to be in leftovers basket number three?

I hope it's not meat.

Could be anything.

It could be anything.

Let's find out.

Please open them up.

And you must use, for dessert, leftover corn-on-the-cob,

an unfinished pitcher of sangria,

a few packets of duck sauce,

and stale donuts.

30 minutes on the countdown clock.

Time starts now.

We will have to bring it in this dessert round

to beat Jason because stakes are higher now.

We both want it really hard

and we both feel that we both can do it.

The minute I see the donuts,

I'm thinking bread pudding with a sangria sorbet.

My family at large thought that I made the wrong career move.

I want to prove that I did not make the wrong career move.

I stuck to my guns from Day One.

It was all about food.

I actually came to America just for food.

I feel very proud, and here I am on national television.

Behind you!

When I see the corn, I honestly immediately think ice cream.

My daughter, she loves ice cream.

And if I can get corn, some vanilla, into a pot,

get it cooking and get it pureed fast enough,

I think I'm in really good shape.

Try the sangria, and I want to reduce it down.

Then I see the duck sauce.

It's actually kind of a complex flavor profile.

It's very familiar, but there's a lot of citrus.

There's some apple. It's sort of like sweet.

I add the duck sauce to the sangria

and then add the corn because I want to candy it.

Judges, what do you think the level of difficulty is here

with this third basket of leftovers?

Lasagna in the first round, chili in the second round,

sangria in the third round

are all things that are better leftover.

The problem with sangria is it tastes so good,

but it gets you so drunk

and the worst hangover because of the sugar.

All right, chefs. You are down to 15 minutes.

AATUL: For the sorbet, I put my sangria and corn syrup on a pan.

I grind up some cardamom and add it to the sangria.

And at that point, I see Jason,

and I'm like, "Okay, that's an ice cream."

I knew he would go for an ice cream.

So at this point, I'm thinking the battle is for the machine.

Coming through. Hot. Behind.

We could have a competition

for the ice-cream machine.

They're both moving very, very fast.

SCOTT: So, it looks to me like Aatul has the ice-cream machine,

and from the look on Jason's face,

it doesn't look like he's very happy about it.

JASON: I hear the whir of the ice-cream machine.

I'm 30 seconds too late. Feeling really frustrated.

It's time for plan B.

I'm gonna go get some gelatin, bloom it,

and then make a panna cotta.

Panna cotta is a gently cooked custard.

Making a panna cotta in 15 minutes,

well -- incredibly risky,

and I am just hoping with all of my heart

that this panna cotta will set.

And it's got to happen now.

Jason, you saw pignoli nuts anywhere?


Pignoli nuts?

Right here on this table.

[ Sighs ]

And, chefs, you're now down to 10 minutes.

Come on.

As Homer Simpson once said,

"Donuts -- is there anything they can't do?"

CHRIS: Interesting because beer and donuts

are the cornerstone of my Sundays generally.

But these plain donuts

are inherently a little dry even when they're fresh.

JASON: A stale donut is not the most pleasant thing.

But if I can sort of get some sort of crunch element,

we might have something really nice.

AATUL: This duck sauce is pretty gross.

But it is what it is.

I have some sangria left over.

So I just throw that in and make a praline.

Now I'm working on the relish

with all the fruits from the sangria.

It's the acid factor to cut the fat from the bread pudding.

I just remember my sorbet is in the machine and I extract it,

and I stick it in the blast chiller.

TED: All right, chefs. You're down to five minutes.

I touch the plates. I realize the blast chiller

is not as cold as I wanted it to be.

My panna cotta is not gonna be set.

I can't wait anymore. I have to change gears again.

So I'm using the anti-griddle basically as a cry for help.

Jason came out so strong.

But Aatul has been just slow and steady

throughout the whole day.

I wonder if this is a little tortoise-and-hare situation happening.

TED: And, chefs, here is your two-minute warning.

Maybe this is just me, but Aatul pulling out that hand mixer

reminds me of my mom.

My mother would put it in my mouth and turn it on.

AATUL: This is like crunch time right now,

and I've decided, you know what, creamed corn.

Put the corn in with the cream.

JASON: I realize there's no time.

Come on. Work.

My panna cotta is not gonna set.

At this point, I don't know what to do.

There's 1:30 left. I don't feel like it's gonna happen.

There's a real problem here for Jason.

Chefs, you only have one minute left.

JASON: I'm freaking out. But I'm gonna go down fighting.

Whatever I can do to make my baby girl proud of me.

It's a big deal.

Come on, guys. You got to finish.

You got to finish the plates.

This is nerve-racking.

40 seconds, guys.

AATUL: Clock's ticking. 30 seconds. 20 seconds.

TED: And, chefs, only seconds remaining in this final round.

10, 9, 8, 7, 6,

5, 4, 3, 2, 1.

Time is up.

Thanks, boss.

Congrats. Good job.

JASON: So I look down at my plates,

and I didn't deliver the dish that I really wanted to.


All of a sudden, it hits me like a bolt saying,



I made a sorbet, but it's not here.

JASON: I look over at Aatul's station and he seems to be distressed,

but I don't quite know what's going on.

Our last leftovers round had you making dessert

from leftover corn-on-the-cob,

what remained of a pitcher sangria,

a few packets of duck sauce,

and stale plain donuts.

Chef Jason.

So, today I've made a corn and vanilla custard

with a donut chip and sangria-candied corn.

I think that it is delicious

and yet does kind of feel like a plan C.

What you did with the corn, I think, is very interesting.

And even what you did with the donut, it kind of works.

But I kind of find myself

wanting some kind of a cream to go with it.

It's a really good effort, just not quite a dessert.

But it doesn't detract from the fact

that, you know, the corn is delicious.

I agree with Chris where if there was some other element

that would make everything creamy --

Even a cannel of whipped cream, you know?

All right. Chef Jason, thank you.

And finally, Chef Aatul.

Gentlemen, for you I have a stale-donut bread pudding

along with a corn whipped cream

and a praline made of duck sauce,

sangria, and pine nuts.

To tie these two together,

there is a relish made out of corn

and sangria fruit, accented with sage.

CHRIS: What happened with the sorbet?

It's sitting inside the freezer, plated, ready to go.


However, I got everything on the plate,

and I don't know if the sorbet belongs here.

For me, the sorbet is a heartbreaking thing for you.

What I can say is that I think that these two things

work really well together and the praline -- excellent.

I wish there was more of it.

You got the portion of sangria on the plate,

you took the pulp, and you chopped it up and added some sage.

This is a problem for me because what I'm getting when I eat it

is bitter rind.

And then on top of that,

I'm getting sage, which you want to stay away from it raw.

I have to say, you know, the donut pudding

with a spoonful of this cream

is just delicious. It's delightful.

Thank you.

Thank you, chefs.

Yeah. You know, I think today,

I think it's gonna be very, very close.

If I lose, then I will really beat myself up for the sorbet.

It's so hard.

I really loved what they brought here --

the passion and the love.

It's great to see.

I thought Jason's first course was stunning.

Just beautiful what he did with this broccoli soup

with lemongrass, and had gorgeous flavoring to it.

Just stunning.

SCOTT: Yeah. I agree.

But the lasagna was a complete failure.

I thought Aatul did a really good job

making these quesadillas that were delicious.

They were crispy. They had wonderful sauces.

I loved how Aatul, he was really thoughtful

about using every single thing inside that basket.

He really embraced this theme.

As far as the main courses go,

Jason, he had great presentation again,

and that salad was the star for me.

There was such a brightness to that part his dish.

It might have been my favorite thing I ate today.

But yet, I thought Jason's ribs were very dry.

And what Aatul did with the ribs is the best of the round.

But Aatul's sauce just did not come together.

Aatul's main-course plate was delicious,

but it was just overwrought with fat.

We come to the dessert round,

and I think we still can make a case

that it's kind of neck-and-neck.

I think Jason's flavors were spectacular,

but I'm sorry, that donut chip

with some pastry cream and some corn on it.

That didn't make it for me.

Aatul's dessert was a bit more composed.

He did have three elements that were good --

the cream, the donut,

and the praline that had the duck sauce,

which I thought was quite ingenious.

That sage was a bad idea, simple as that.

I'm not so sure that including the sorbet would have helped him

because that chopped fruit is really, to me,

bitter in the sorbet.

Maybe it would have.

I mean, we'll never know.

JASON: I wouldn't take myself away from my family

unless I came here to win.

I intend to win.

I did everything I could to win. So give it to me.

[ Laughs ]

If your daughter comes and tells you,

"Hey, dad, you're a winner," and it's not just a joke,

it's a reality, what could be better than that?

So, whose dish is on the chopping block?

Chef Aatul, you've been chopped. Judges.

Chef Aatul, you know, you had a really strong competitor,

and on another day, you definitely would have won.

In your main course,

the big disconnect on that plate was the chocolate sauce.

And then in your dessert,

the rinds from the sangria were just super bitter,

and those are the reasons why we had to chop you.

Sure, man.

If I may, I just want to say

that, you know, you belong in this arena.

You're clearly a wonderful chef,

and if your parents have any questions,

have them give us a call.

We'd be happy to talk about it.

You should be really proud,

and they should be very proud of you as well.

Thank you, chef. Be well.

Thanks a lot.

All the best. Congratulations.

JASON: Thank you. It was a pleasure to meet you.

[ Sighing ]

I wish I had won. No question about it.

But I want to show my daughter

that there's more to life than just success,

and hopefully she learns as she grows from her family.

And that means, Chef Jason Stude,

that you are the "Chopped" champion.

You're leaving this meal not with a doggie bag,

but with 10 grand. Congratulations.

Thank you. Thank you. Thank you so much, guys.

Yeah. Good for Austin

and good for Josephine and April.

Love you so much.

Good for your family -- that's right, man. Awesome.

Yeah. It's pretty...

I'm gonna take a little bit of credit.

Good for me, too.

[ Laughter ]

Well, I'll tell you one thing,

that appetizer that you gave us pretty much blew our minds.

It feels so awesome to win "Chopped."

I am so pumped.

Everybody in my family is going to be proud,

from my grandmother, my grandfather

to my aunts to my sisters to my mom,

and that's awesome!

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