1 00:00:02,000 --> 00:00:05,400 [woman] I feel a lot of pride, there's a lot of honor involved in this. 2 00:00:05,467 --> 00:00:08,100 [Caleb Abdinoor] My whole life, people have always kind of doubted me, 3 00:00:08,166 --> 00:00:09,767 I'm ready to silence those haters. 4 00:00:11,667 --> 00:00:12,767 Let's get it. 5 00:00:12,767 --> 00:00:15,100 Double time! 6 00:00:15,100 --> 00:00:18,467 [Ted Allen] This tournament is about honor and commitment. 7 00:00:18,467 --> 00:00:19,567 [woman] I don't quit. 8 00:00:19,567 --> 00:00:21,367 [Georges Labaki] This is all or nothing for me. 9 00:00:21,367 --> 00:00:22,867 [man] I love this feeling. 10 00:00:22,867 --> 00:00:24,767 [woman] The adrenaline rush is real. 11 00:00:24,767 --> 00:00:26,767 [Ted] Sixteen military chefs 12 00:00:26,767 --> 00:00:29,100 battle to represent their branch. 13 00:00:29,166 --> 00:00:30,000 Champs will join forces... 14 00:00:30,000 --> 00:00:31,000 Champs will join forces... 15 00:00:31,000 --> 00:00:32,900 Unbelievably crazy. 16 00:00:32,967 --> 00:00:34,567 [Ted] ...as our nation's best... 17 00:00:34,567 --> 00:00:35,767 [Sunny Anderson] You can say that again. 18 00:00:35,767 --> 00:00:37,967 [man] B-E-S-T, best. 19 00:00:37,967 --> 00:00:40,266 -It's so good. -[cheering] 20 00:00:40,266 --> 00:00:42,400 [Ted] ...cook to the ultimate test. 21 00:00:42,467 --> 00:00:44,600 These chefs, they'll do whatever it takes to win. 22 00:00:44,667 --> 00:00:46,467 Oh, yeah, baby, here we go. 23 00:00:46,467 --> 00:00:48,400 -[sighs in exhaustion] -You gotta finish. 24 00:00:48,467 --> 00:00:50,867 [woman] But you don't train for something like this. 25 00:00:50,867 --> 00:00:52,867 [man] Everything has to be flawless. 26 00:00:54,100 --> 00:00:57,367 [woman] The only time you fail is when you quit. 27 00:00:57,367 --> 00:00:59,467 -Let's go! -What do you want from me? 28 00:00:59,467 --> 00:01:00,000 -Get the food on the plate. -Hold on! 29 00:01:00,000 --> 00:01:02,166 -Get the food on the plate. -Hold on! 30 00:01:02,166 --> 00:01:04,967 [man] I'm here to win, and that's exactly what I'm gonna do. 31 00:01:04,967 --> 00:01:06,467 -[Sunny] Remember, he's bomb squad. -He's bomb squad 32 00:01:06,467 --> 00:01:09,567 [Ted] This is Chopped Military Salute. 33 00:01:12,367 --> 00:01:15,266 [Caleb] Land, sea, and air, we fight everywhere. 34 00:01:15,266 --> 00:01:18,700 [Jazmine Anderson] Honor, courage, and commitment all day, everyday. 35 00:01:18,767 --> 00:01:20,767 [Georges] You know that someone is gonna have your back 36 00:01:20,767 --> 00:01:21,867 no matter what happens. 37 00:01:23,166 --> 00:01:25,667 [Jazmine] I live this life day in and day out, 38 00:01:25,667 --> 00:01:27,166 and I've been in it my whole life. 39 00:01:28,400 --> 00:01:29,667 My name is Jazmine Anderson, 40 00:01:29,667 --> 00:01:30,000 I'm a culinary specialist in the Navy. 41 00:01:30,000 --> 00:01:31,700 I'm a culinary specialist in the Navy. 42 00:01:31,767 --> 00:01:33,867 [sighs] Thinking it's gonna be a good day today. 43 00:01:33,867 --> 00:01:36,500 Being in the Navy has given me the opportunity 44 00:01:36,567 --> 00:01:37,667 to travel around the world, 45 00:01:37,667 --> 00:01:39,200 cooked in six different countries. 46 00:01:39,266 --> 00:01:41,000 My special skills are definitely 47 00:01:41,066 --> 00:01:43,367 mixing and matching different cultures, 48 00:01:43,367 --> 00:01:45,000 melding the flavors together. 49 00:01:45,000 --> 00:01:46,867 Little sweet, little spice, 50 00:01:46,867 --> 00:01:48,667 it's gonna be good. 51 00:01:48,667 --> 00:01:50,467 I'm the best that Navy has to offer, 52 00:01:50,467 --> 00:01:52,867 I'm focused, and I'm driven, and I have what it takes. 53 00:01:53,667 --> 00:01:55,433 Get ready for this heat. 54 00:01:59,100 --> 00:02:00,000 [Georges] These are the chefs that are gonna get dizzy just by the way I move. 55 00:02:00,000 --> 00:02:02,100 [Georges] These are the chefs that are gonna get dizzy just by the way I move. 56 00:02:02,166 --> 00:02:04,266 I am Petty Officer Georges Labaki, 57 00:02:04,266 --> 00:02:07,266 and I'm the enlisted aide to the superintendent of the United States. 58 00:02:07,900 --> 00:02:09,200 Damn, this is... Dang. 59 00:02:09,266 --> 00:02:11,700 Mmm, that smells good! 60 00:02:11,767 --> 00:02:14,567 These other chefs better be very intimidated by me 61 00:02:14,567 --> 00:02:16,266 because the best is right here. 62 00:02:20,800 --> 00:02:22,266 [Seth Chiado] I come in with a lot of energy. 63 00:02:22,266 --> 00:02:24,266 I'll leave wake of destruction in my path. 64 00:02:25,467 --> 00:02:26,767 I'm Seth Chiado, 65 00:02:26,767 --> 00:02:28,100 and I'm the leading petty officer 66 00:02:28,100 --> 00:02:30,000 of the Culinary Division on board the USS Oregon. 67 00:02:30,000 --> 00:02:30,266 of the Culinary Division on board the USS Oregon. 68 00:02:30,266 --> 00:02:33,367 Cooking on a submarine is like cooking on a roller coaster. 69 00:02:33,367 --> 00:02:34,667 Up, down, 70 00:02:34,667 --> 00:02:36,100 left, or right, 71 00:02:36,100 --> 00:02:38,000 you never know which way the galley is gonna move. 72 00:02:38,066 --> 00:02:41,266 I'm not used to having so much space, this is great. 73 00:02:41,266 --> 00:02:43,367 The chaos has prepared me for the Chopped kitchen. 74 00:02:43,367 --> 00:02:45,066 We'll take a look at these bad boys. 75 00:02:45,066 --> 00:02:46,700 Before I joined the Navy, I got my degree 76 00:02:46,767 --> 00:02:48,400 at Johnson & Wales in culinary arts. 77 00:02:48,467 --> 00:02:49,600 This is what everybody came for. 78 00:02:50,800 --> 00:02:52,867 I'mma blow these surface guys out of the water. 79 00:02:58,266 --> 00:02:59,400 [Caleb] How do I handle pressure? 80 00:03:00,467 --> 00:03:01,567 With ease. 81 00:03:03,367 --> 00:03:05,000 Caleb Abdinoor, culinary specialist, 82 00:03:05,066 --> 00:03:06,300 first class, United States Navy, 83 00:03:06,367 --> 00:03:07,567 stationed at Omaha, Nebraska. 84 00:03:07,600 --> 00:03:10,467 I've a wide range of flavors I typically cook with. 85 00:03:10,467 --> 00:03:12,266 I don't joke around in the kitchen. 86 00:03:12,266 --> 00:03:15,900 I really dove into the Middle Eastern and Mediterranean cuisine. 87 00:03:15,967 --> 00:03:16,900 Perfect. 88 00:03:16,967 --> 00:03:18,500 Been to a lot of Asian countries, 89 00:03:18,567 --> 00:03:20,000 and lived in Hawaii for four years. 90 00:03:21,000 --> 00:03:23,500 Land, sea, and air, we fight everywhere. 91 00:03:23,567 --> 00:03:25,300 Failure is not an option, 92 00:03:25,367 --> 00:03:27,300 and I'm taking that mentality into the kitchen. 93 00:03:35,867 --> 00:03:37,600 Welcome, U.S. Navy Chefs. 94 00:03:37,667 --> 00:03:39,500 We're privileged to welcome chefs 95 00:03:39,567 --> 00:03:41,600 from the different branches of the armed forces 96 00:03:41,667 --> 00:03:43,500 for each preliminary competition 97 00:03:43,567 --> 00:03:45,000 in this special tournament. 98 00:03:45,066 --> 00:03:45,967 -[Seth] Happy to be here. -We got this. 99 00:03:45,967 --> 00:03:46,867 -Yes, sir. -[Caleb] Let's do this. 100 00:03:46,867 --> 00:03:47,867 [Ted] There are three rounds, 101 00:03:47,867 --> 00:03:50,667 mandatory mystery ingredients for each course. 102 00:03:50,667 --> 00:03:52,667 If you're dish doesn't cut it, 103 00:03:52,667 --> 00:03:54,266 you will be chopped. 104 00:03:54,266 --> 00:03:56,300 -No happening today. -[Jazmine] Not me. 105 00:03:56,367 --> 00:03:57,867 The winner here will join champions 106 00:03:57,867 --> 00:04:00,000 from three other military branches 107 00:04:00,000 --> 00:04:00,066 from three other military branches 108 00:04:00,066 --> 00:04:01,667 in the tournament's finale. 109 00:04:01,667 --> 00:04:02,700 I'll be there. 110 00:04:03,367 --> 00:04:04,700 All right, first baskets. 111 00:04:07,867 --> 00:04:08,867 See what's inside. 112 00:04:11,000 --> 00:04:12,667 -Ooh. -[chuckles] 113 00:04:12,667 --> 00:04:14,467 What is this? [sniffs] 114 00:04:14,467 --> 00:04:17,367 [Ted] And you're unpacking navy bean soup... 115 00:04:17,367 --> 00:04:18,400 Cool. 116 00:04:18,467 --> 00:04:20,567 -[Ted] ...head-on shrimps... -This is bresaola. 117 00:04:20,567 --> 00:04:22,667 -[Ted] ...bresaola... -What is this? 118 00:04:22,667 --> 00:04:24,567 [Ted] ...and finger limes. 119 00:04:24,567 --> 00:04:26,867 Hey, I was thinking we're gonna have an MRE sitting in here, honestly. 120 00:04:26,867 --> 00:04:27,900 There is two more rounds still. 121 00:04:27,900 --> 00:04:29,200 I'm saying, though, you never know, you might. 122 00:04:29,266 --> 00:04:30,000 A little electrolyte drink. 123 00:04:30,000 --> 00:04:31,100 A little electrolyte drink. 124 00:04:31,100 --> 00:04:32,667 Thirty minutes for the appetizer round. 125 00:04:34,266 --> 00:04:35,166 Time starts now. 126 00:04:35,166 --> 00:04:37,100 -[Sunny] All right. -[applauds] 127 00:04:37,100 --> 00:04:38,567 [chuckles] They're off. 128 00:04:38,567 --> 00:04:39,667 [Marc Murphy] Exciting. 129 00:04:39,667 --> 00:04:41,066 Behind, behind, behind. 130 00:04:41,066 --> 00:04:42,400 Judges, you're joined by 131 00:04:42,467 --> 00:04:44,700 co-host of Food Network's The Kitchen 132 00:04:44,767 --> 00:04:46,700 and an Air Force veteran, 133 00:04:46,767 --> 00:04:48,300 Sunny Anderson. 134 00:04:48,300 --> 00:04:50,667 -It's always fun to be on set with Sunny Anderson. -That's right, baby. 135 00:04:50,667 --> 00:04:52,567 I'm a U.S. Air Force veteran. 136 00:04:52,567 --> 00:04:55,600 When it comes to the military and eating, I know all about it, 137 00:04:56,500 --> 00:04:58,367 Couldn't get the easy peel shrimp, I guess. 138 00:04:58,367 --> 00:05:00,000 I like this basket for them. 139 00:05:00,000 --> 00:05:00,567 I like this basket for them. 140 00:05:00,567 --> 00:05:02,033 [Sunny] You've got your navy beans, 141 00:05:02,033 --> 00:05:05,266 you've got your mirepoix, your celery, your onions, your carrots. 142 00:05:06,266 --> 00:05:07,867 What I think is interesting about Navy chefs 143 00:05:07,867 --> 00:05:10,567 is the lion share of them are usually under the water, 144 00:05:10,567 --> 00:05:13,066 they don't have fresh ingredients unless they dock, 145 00:05:13,066 --> 00:05:16,400 so they know what to do with that pantry to make it shine. 146 00:05:16,467 --> 00:05:20,066 Seth, you do feel the Navy has been good prep for you to be here today? 147 00:05:20,066 --> 00:05:22,266 Ah, it has. I normally work on a submarine, 148 00:05:22,266 --> 00:05:23,767 so I'm used to small kitchen. 149 00:05:24,767 --> 00:05:26,200 I've cooked all around the world, 150 00:05:26,266 --> 00:05:29,200 so I like to pull from Mediterranean, Asian, and Mexican flavors. 151 00:05:29,266 --> 00:05:30,000 I'm watching Seth over here on his station, 152 00:05:30,000 --> 00:05:30,867 I'm watching Seth over here on his station, 153 00:05:30,867 --> 00:05:32,867 he has chopped up the bresaola... 154 00:05:32,867 --> 00:05:34,166 -[Sunny] Mmm-hmm. -[Marc] ...looks like the shrimp. 155 00:05:34,166 --> 00:05:37,400 -The bresaola, which is the cured beef. -Salty vibe. 156 00:05:37,467 --> 00:05:38,934 -[Marc] Super lean. -[Alex Guarnaschelli] Lean. 157 00:05:38,934 --> 00:05:41,900 -[Marc] Lean. -[Alex] But it's still got this super beefy richness. 158 00:05:41,967 --> 00:05:44,166 -Are you making a shrimp cake? -I am. 159 00:05:44,166 --> 00:05:46,467 I'm making a shrimp and bresaola fritter 160 00:05:46,467 --> 00:05:48,367 with an Asian inspired slaw 161 00:05:48,367 --> 00:05:50,367 and a navy bean puree. 162 00:05:50,367 --> 00:05:51,667 I wanna compete to show that 163 00:05:51,667 --> 00:05:53,700 submarine food is the best food in the Navy, 164 00:05:53,767 --> 00:05:56,066 and it's really important for me to come out here and show my guys 165 00:05:56,066 --> 00:05:57,100 what is possible. 166 00:05:58,467 --> 00:05:59,467 [Alex] Caleb, what're you doing? 167 00:05:59,467 --> 00:06:00,000 Chef, I'm gonna do a navy bean puree, 168 00:06:00,000 --> 00:06:02,100 Chef, I'm gonna do a navy bean puree, 169 00:06:02,166 --> 00:06:04,100 deep fired polenta crusted shrimp, 170 00:06:04,166 --> 00:06:06,800 a toasted almond and finger lime gremolata, 171 00:06:06,867 --> 00:06:08,367 and then I'm gonna chiffonade 172 00:06:08,367 --> 00:06:10,000 the bresaola and crisp that up. 173 00:06:10,000 --> 00:06:12,500 -Oh. -You are very fancy. 174 00:06:12,567 --> 00:06:14,867 [Caleb] I'm using the navy bean soup to make a puree. 175 00:06:14,867 --> 00:06:17,266 I wanna use the shrimp shells and the heads 176 00:06:17,266 --> 00:06:18,867 to give it more flavor. 177 00:06:20,066 --> 00:06:21,500 Since I've been in the Navy, 178 00:06:21,500 --> 00:06:24,000 I've been able to cook on a destroyer and travel around the world. 179 00:06:24,066 --> 00:06:25,266 Behind. 180 00:06:25,266 --> 00:06:28,367 I've been to London, Sydney, Australia, Singapore, 181 00:06:28,367 --> 00:06:30,000 I've lived in Hawaii for four years. 182 00:06:30,000 --> 00:06:30,200 I've lived in Hawaii for four years. 183 00:06:30,266 --> 00:06:31,600 After everything I've been through, 184 00:06:31,667 --> 00:06:33,767 I don't think anything can faze me in the kitchen. 185 00:06:33,767 --> 00:06:35,200 My sister is my best friend, 186 00:06:35,266 --> 00:06:36,600 she supported me through 187 00:06:36,667 --> 00:06:37,767 everything I've done in my life. 188 00:06:37,767 --> 00:06:39,767 To win this competition for my sister 189 00:06:39,767 --> 00:06:41,100 would mean so much to me. 190 00:06:41,166 --> 00:06:42,400 Behind. 191 00:06:43,467 --> 00:06:45,700 [Jazmine] Growing up, I was in a military household, 192 00:06:45,767 --> 00:06:47,266 so we moved around a lot, 193 00:06:47,266 --> 00:06:50,800 we got to experience different cultures and different flavors. 194 00:06:50,867 --> 00:06:52,867 What I like to cook primarily comes 195 00:06:52,867 --> 00:06:55,667 from my travel throughout Asia. 196 00:06:55,667 --> 00:06:57,367 Jazmine, what are you making? 197 00:06:57,367 --> 00:07:00,000 I'm making a shrimp wanton, uh, soup. 198 00:07:00,000 --> 00:07:00,667 I'm making a shrimp wanton, uh, soup. 199 00:07:00,667 --> 00:07:02,266 [Alex] That's really creative. 200 00:07:03,367 --> 00:07:04,767 [Jazmine] I get the navy soup in the pot, 201 00:07:04,767 --> 00:07:07,266 I thin it out with some chicken stock, 202 00:07:07,266 --> 00:07:08,767 and it seemed a little one note, 203 00:07:08,767 --> 00:07:10,567 so I added some more fish sauce. 204 00:07:11,567 --> 00:07:13,667 -How are we looking? -We're going. 205 00:07:13,667 --> 00:07:16,066 [Alex] Georges, you're cleaning that shrimp so carefully. 206 00:07:16,066 --> 00:07:17,266 What are you making? 207 00:07:17,266 --> 00:07:19,467 Chef, I'm making some grilled tiger shrimp. 208 00:07:19,467 --> 00:07:22,867 -[Alex] Do you feel good about this? -[Georges] Yes, Chef. 209 00:07:22,867 --> 00:07:26,266 So in the naval academy, we host over 200 events per year, 210 00:07:26,266 --> 00:07:29,266 and I'm in charge of leading my team, planning out the menus. 211 00:07:29,266 --> 00:07:30,000 My typical cuisines would be Mediterranean, 212 00:07:30,000 --> 00:07:31,967 My typical cuisines would be Mediterranean, 213 00:07:31,967 --> 00:07:34,500 Pacific Islander, Southeast Asian. 214 00:07:34,567 --> 00:07:36,000 So for my appetizer, 215 00:07:36,066 --> 00:07:37,867 I'm making a navy bean soup curry 216 00:07:37,867 --> 00:07:39,367 with jalapeno grilled shrimp 217 00:07:39,367 --> 00:07:42,700 and a rice wine vinegar frisee salad. 218 00:07:42,767 --> 00:07:44,567 Bresaola, just chopped it up real quick, 219 00:07:44,567 --> 00:07:46,500 and then put it in saute pan with a little bit of olive oil, 220 00:07:46,567 --> 00:07:48,567 and use it as a little crunch. 221 00:07:54,100 --> 00:07:57,767 You know, guys on the boat probably aren't a big fan of the navy bean soup. 222 00:07:57,767 --> 00:07:59,867 I decided to blend it all up and add some seasoning. 223 00:07:59,867 --> 00:08:00,000 I'm gonna use this as the base for the bottom of my fritters. 224 00:08:00,000 --> 00:08:02,266 I'm gonna use this as the base for the bottom of my fritters. 225 00:08:03,800 --> 00:08:05,100 [Sunny] A lot of these chefs are cooking 226 00:08:05,100 --> 00:08:07,000 for heads of state, dignitaries, 227 00:08:07,000 --> 00:08:09,967 and obviously, if they're cooking for hundreds of people 228 00:08:09,967 --> 00:08:12,266 on their ship, there are rules, 229 00:08:12,266 --> 00:08:16,166 but then it also allows you in these career fields to have your creativity. 230 00:08:17,200 --> 00:08:19,166 [Caleb] I making a finger lime gremolata 231 00:08:19,166 --> 00:08:21,467 by squeezing them into the food processor 232 00:08:21,467 --> 00:08:23,467 with herbs and almonds. 233 00:08:23,467 --> 00:08:27,367 This will add flavor, texture, and color to my dish. 234 00:08:27,367 --> 00:08:29,200 Just under 15 minutes to go, Chefs. 235 00:08:33,166 --> 00:08:35,100 One of those ingredients that may be mysterious 236 00:08:35,166 --> 00:08:37,000 to some of our viewers are the finger limes. 237 00:08:37,066 --> 00:08:39,467 -Yeah. -Not an ordinary lime at all. 238 00:08:39,467 --> 00:08:41,300 -[Sunny] Right. -[Ted] Not especially juicy. 239 00:08:41,367 --> 00:08:43,400 This finger lime is new to me. 240 00:08:43,467 --> 00:08:44,867 [Alex] It's super sour. 241 00:08:44,867 --> 00:08:48,166 This is an exciting ingredient to have with, with shrimp. 242 00:08:49,166 --> 00:08:50,667 [Jazmine] I totally underestimated 243 00:08:50,667 --> 00:08:52,467 how much work and time it was gonna take 244 00:08:52,467 --> 00:08:53,967 for me to fill those wantons 245 00:08:53,967 --> 00:08:57,000 with shrimp, finger lime, and bresaola, 246 00:08:57,066 --> 00:08:58,467 so I'm fumbling through that. 247 00:08:58,467 --> 00:09:00,000 I also added the finger limes to my soup 248 00:09:00,000 --> 00:09:00,867 I also added the finger limes to my soup 249 00:09:00,867 --> 00:09:03,166 to give it that bitter sourness. 250 00:09:03,166 --> 00:09:05,600 Meanwhile, I look over at Georges' bresaola, and it's burning. 251 00:09:06,367 --> 00:09:07,567 Your stuff is burning. 252 00:09:08,166 --> 00:09:09,467 Ah. 253 00:09:10,266 --> 00:09:13,100 [Marc] It looks like Georges' station is a little bit on fire. 254 00:09:13,100 --> 00:09:14,867 Maybe he's going for a smoky flavor. 255 00:09:14,867 --> 00:09:16,567 So panic attack, panic mode. 256 00:09:16,567 --> 00:09:18,500 I smell burned cured meat. 257 00:09:18,567 --> 00:09:20,500 [Georges] Time is running out, I'm panicking, 258 00:09:20,567 --> 00:09:22,500 I don't even know if I have time to even finish the dish. 259 00:09:22,567 --> 00:09:23,567 Man over board. 260 00:09:34,367 --> 00:09:36,367 [Marc] Georges' station is a little bit on fire. 261 00:09:36,367 --> 00:09:37,867 I smell burned cured meat. 262 00:09:38,900 --> 00:09:39,867 [Georges] Ah. 263 00:09:39,867 --> 00:09:42,000 I turn around, and nothing but black, 264 00:09:42,000 --> 00:09:43,700 so panic attack, panic mode. 265 00:09:44,900 --> 00:09:46,500 I'm immediately in damage control, 266 00:09:46,567 --> 00:09:49,367 I put the pan down, get another pan out. 267 00:09:49,367 --> 00:09:51,166 [Sunny] Georges, how are you feeling over there? 268 00:09:51,166 --> 00:09:52,433 Fantastic, Chef. 269 00:09:52,467 --> 00:09:54,867 -Okay, we need to call the FDNY, you good? -Yes, Chef. 270 00:09:56,000 --> 00:09:58,100 Start plating, there's four minutes left. 271 00:10:00,900 --> 00:10:03,300 [Seth] I'm gonna make a slaw to go with my fritter and beans 272 00:10:03,367 --> 00:10:05,667 'cause it's fresh, and I need to add color. 273 00:10:05,667 --> 00:10:07,767 Then I season it with the squeezed out finger limes. 274 00:10:09,400 --> 00:10:10,967 I'm personally proud of being in the Navy 275 00:10:10,967 --> 00:10:13,300 'cause I'm following the footsteps of my parents. 276 00:10:13,367 --> 00:10:15,300 My father retired shortly before I was born, 277 00:10:15,367 --> 00:10:18,367 and my mom was active duty up until I was in fifth grade. 278 00:10:20,500 --> 00:10:21,600 You got an extra egg? 279 00:10:21,667 --> 00:10:22,767 [chuckles] Yeah, right here. 280 00:10:22,767 --> 00:10:25,166 [Caleb] I want to bread and fry the shrimp 281 00:10:25,166 --> 00:10:27,567 because I want nice crispy texture 282 00:10:27,567 --> 00:10:29,068 and fried shrimp are delicious. 283 00:10:29,068 --> 00:10:29,367 and fried shrimp are delicious. 284 00:10:31,900 --> 00:10:34,000 Caleb is in the fryer. Caleb, you good? 285 00:10:34,066 --> 00:10:35,166 I'm good, Chef. 286 00:10:35,166 --> 00:10:37,166 -Jazmine? -I'm hanging in there. 287 00:10:37,166 --> 00:10:38,467 [Sunny] Okay. 288 00:10:38,467 --> 00:10:40,300 [Jazmine] I think my soup needs a little texture, 289 00:10:40,367 --> 00:10:43,467 so I'm gonna fry my bresaola to make it extra crispy. 290 00:10:43,467 --> 00:10:46,000 It's a little bit late in the game with the wanton soup 291 00:10:46,000 --> 00:10:48,100 to be really fixing and tinkering, 292 00:10:48,166 --> 00:10:50,800 that's something Jazmine needed to do far earlier than now. 293 00:10:50,867 --> 00:10:52,667 Behind, behind, behind, behind, behind, behind. 294 00:10:52,667 --> 00:10:55,867 We're coming down to a minute and fifteen. 295 00:10:55,867 --> 00:10:58,000 [Seth] I'm looking down in my plate, realize I need a sauce. 296 00:10:58,066 --> 00:10:59,068 [Sunny] Seth, is that wasabi? 297 00:10:59,068 --> 00:10:59,166 [Sunny] Seth, is that wasabi? 298 00:10:59,166 --> 00:11:00,767 This is wasabi right here, yes. 299 00:11:00,767 --> 00:11:02,567 I'm gonna make wasabi mayo to go on top. 300 00:11:02,567 --> 00:11:06,400 -He's going for some heat and some Asian spices. -I'll take it. 301 00:11:06,467 --> 00:11:08,667 -Get it on the plate. -Caleb, what are we doing, Caleb? Let's go. 302 00:11:08,667 --> 00:11:11,100 -One minute left, let's go. -[Sunny] Get it on the plate. Anything on the plate. 303 00:11:14,700 --> 00:11:16,266 -[Ted] All right, come on, Navy Chefs. -[Alex] Come on, finish. 304 00:11:16,266 --> 00:11:17,367 Come on, y'all. 305 00:11:17,367 --> 00:11:18,667 -Come on! -Thirty seconds, folks. 306 00:11:21,767 --> 00:11:23,900 -[Sunny] Yes. -All the four ingredients on the plate. 307 00:11:28,166 --> 00:11:29,068 -Come on, Georges, let's do this. -[Ted] Tidy up those plates. 308 00:11:29,068 --> 00:11:29,867 -Come on, Georges, let's do this. -[Ted] Tidy up those plates. 309 00:11:29,867 --> 00:11:31,266 -[Sunny] Georges, let's get it. -[Ted] Ten, 310 00:11:31,266 --> 00:11:33,300 -nine, eight... -[Sunny] Come on. 311 00:11:33,900 --> 00:11:35,767 [Ted] ...seven, six, 312 00:11:35,767 --> 00:11:38,166 five, four, 313 00:11:38,166 --> 00:11:41,166 three, two, one. 314 00:11:41,166 --> 00:11:42,867 -Time's up. -[all cheering] 315 00:11:45,100 --> 00:11:46,233 What? 316 00:11:50,000 --> 00:11:51,867 [Caleb] The adrenaline is pumping, I feel good, 317 00:11:51,867 --> 00:11:53,100 this means a lot to me. 318 00:11:53,100 --> 00:11:54,900 My whole life, people have always kind of doubted me, 319 00:11:54,967 --> 00:11:56,400 said I wouldn't make it in the Navy 320 00:11:56,467 --> 00:11:57,900 or, like, I wasn't a good cook, 321 00:11:57,967 --> 00:11:59,068 so I'm ready to silence those haters. 322 00:11:59,068 --> 00:12:00,066 so I'm ready to silence those haters. 323 00:12:00,066 --> 00:12:01,767 [Jazmine] That went really well, of course, some hiccups, 324 00:12:01,767 --> 00:12:04,300 I'm worried about, like, maybe the shrimp didn't cook, 325 00:12:04,367 --> 00:12:06,166 or maybe they don't think they go together, 326 00:12:06,166 --> 00:12:07,800 'cause who puts deli meat 327 00:12:07,867 --> 00:12:09,367 inside of a wanton with shrimp? 328 00:12:17,467 --> 00:12:21,400 U.S. Navy Chefs, you've arrived at the chopping block. 329 00:12:21,467 --> 00:12:24,567 In your appetizer basket, you found navy bean soup, 330 00:12:24,567 --> 00:12:28,567 head-on shrimp, bresaola, and finger limes. 331 00:12:28,567 --> 00:12:29,068 Chef Jazmine, please tell us what you've made. 332 00:12:29,068 --> 00:12:30,467 Chef Jazmine, please tell us what you've made. 333 00:12:30,467 --> 00:12:33,467 Today, I've made for you a shrimp and wanton bresaola soup. 334 00:12:33,467 --> 00:12:35,967 Chef, why are you proud to serve our Navy? 335 00:12:35,967 --> 00:12:38,500 Because it gives me a chance to represent 336 00:12:38,567 --> 00:12:41,100 the under-represented, the person of color, 337 00:12:41,166 --> 00:12:43,266 women in the LGBT community. 338 00:12:43,266 --> 00:12:45,467 The Navy has also given me my, my wife, 339 00:12:45,467 --> 00:12:47,767 we met in the Navy, she's been in for 20 years. 340 00:12:47,767 --> 00:12:50,100 -Wow. -Wow. 341 00:12:50,100 --> 00:12:52,767 [Marc] First of all, I think the flavor of the wanton is wonderful, 342 00:12:52,767 --> 00:12:55,767 but I, I don't think that the navy bean soup 343 00:12:55,767 --> 00:12:58,000 is working with the rest of the flavors. 344 00:12:58,000 --> 00:12:59,068 [Sunny] Yeah, I think your wanton is really successful, 345 00:12:59,068 --> 00:13:00,867 [Sunny] Yeah, I think your wanton is really successful, 346 00:13:00,867 --> 00:13:04,400 but the beans is what's actually getting in the way for me. 347 00:13:04,467 --> 00:13:07,667 -Just gives a little bit of a gritty texture. -[Alex] I agree. 348 00:13:07,667 --> 00:13:10,567 Maybe just boiling the soup just to really break it down 349 00:13:10,567 --> 00:13:12,667 would have given you a silkiness 350 00:13:12,667 --> 00:13:14,000 from the beans. 351 00:13:14,066 --> 00:13:16,000 What has disappeared into your soup 352 00:13:16,000 --> 00:13:17,667 in the most beautiful way 353 00:13:17,667 --> 00:13:21,500 is the true sourness of those finger limes. 354 00:13:21,567 --> 00:13:24,100 So there's expert cooking, really well done. 355 00:13:24,767 --> 00:13:25,667 Thank you. 356 00:13:25,667 --> 00:13:27,000 [Ted] Thank you, Chef Jazmine. 357 00:13:27,066 --> 00:13:28,367 Next up, Chef Georges. 358 00:13:28,367 --> 00:13:29,068 Chefs, today I've made for you a navy bean soup curry 359 00:13:29,068 --> 00:13:32,200 Chefs, today I've made for you a navy bean soup curry 360 00:13:32,266 --> 00:13:34,266 with a jalapeno grilled shrimp 361 00:13:34,266 --> 00:13:37,200 and a rice wine vinegar tossed salad. 362 00:13:37,266 --> 00:13:39,367 What lead you to join the U.S. Navy, Chef? 363 00:13:39,367 --> 00:13:44,000 Back in 2006, I was a refugee of Lebanese War. 364 00:13:44,000 --> 00:13:45,900 My family were evacuated by Navy Marine Corp, 365 00:13:45,967 --> 00:13:47,567 and then my decision after high school 366 00:13:47,567 --> 00:13:49,767 was repaying my country back with the act of service 367 00:13:49,767 --> 00:13:52,166 for the men and women that sacrificed themselves for us. 368 00:13:52,166 --> 00:13:53,867 [Ted] Wow. 369 00:13:53,867 --> 00:13:55,367 -[Sunny] We appreciate you. -Thank you. 370 00:13:55,967 --> 00:13:56,834 [Sunny] I'll go. 371 00:13:56,867 --> 00:13:59,068 I wanna spackle whatever that sauce is 372 00:13:59,068 --> 00:13:59,200 I wanna spackle whatever that sauce is 373 00:13:59,266 --> 00:14:02,266 on some naan and just call it a day. 374 00:14:02,266 --> 00:14:06,767 I also love that a couple of those finger limes pellets fell into the sauce 375 00:14:06,767 --> 00:14:07,667 and that pop in the mouth 376 00:14:07,667 --> 00:14:09,567 just really provided the acidity. 377 00:14:09,567 --> 00:14:10,567 Thank you, Chef. 378 00:14:10,567 --> 00:14:11,767 [Marc] Yeah, I have to say the same thing. 379 00:14:11,767 --> 00:14:13,200 Flavor wise, you killed it, 380 00:14:13,266 --> 00:14:14,867 but in the sauce, texture wise, 381 00:14:14,867 --> 00:14:16,367 I think there's a little bit of a problem. 382 00:14:17,100 --> 00:14:18,333 [Alex] I agree. 383 00:14:18,333 --> 00:14:21,600 I think the sauce suffers from the graininess of the beans, 384 00:14:21,667 --> 00:14:23,100 but you're the only person I think 385 00:14:23,166 --> 00:14:24,367 that actually just gave us 386 00:14:24,367 --> 00:14:25,767 cooked whole shrimp. 387 00:14:25,767 --> 00:14:27,967 And the fact that you hard grilled them, 388 00:14:27,967 --> 00:14:29,068 -I love that taste. -Thank you, Chef. 389 00:14:29,068 --> 00:14:30,567 -I love that taste. -Thank you, Chef. 390 00:14:30,567 --> 00:14:31,600 Thank you, Chef Georges. 391 00:14:31,667 --> 00:14:32,967 Next up, Chef Caleb. 392 00:14:32,967 --> 00:14:36,900 Chefs, so my dish is crispy fried shrimp 393 00:14:36,967 --> 00:14:39,100 on top of navy bean puree, 394 00:14:39,166 --> 00:14:41,266 and then I topped it with a finger lime 395 00:14:41,266 --> 00:14:43,100 and toasted almond gremolata. 396 00:14:43,100 --> 00:14:44,700 [Marc] I love what you did with the navy beans, 397 00:14:44,767 --> 00:14:48,300 by adding the shrimp shells and adding the cream, 398 00:14:48,367 --> 00:14:49,567 it could've been a little looser, 399 00:14:49,567 --> 00:14:50,967 but I like the flavor. 400 00:14:50,967 --> 00:14:51,867 Thank you, Chef. 401 00:14:51,867 --> 00:14:53,367 You know, when you say crispy shrimp, 402 00:14:53,367 --> 00:14:55,166 I want it crispy. 403 00:14:55,166 --> 00:14:57,567 It's more crunchy than crispy. 404 00:14:57,567 --> 00:14:59,068 I did like the cook on the shrimp, 405 00:14:59,068 --> 00:15:00,600 I did like the cook on the shrimp, 406 00:15:00,667 --> 00:15:02,500 and I like your gremolata 407 00:15:02,567 --> 00:15:05,800 I think dill and lime together just are a great marriage. 408 00:15:05,867 --> 00:15:06,867 Thank you. 409 00:15:06,867 --> 00:15:09,300 I think the bresaola is really successful. 410 00:15:10,000 --> 00:15:12,667 It's crunchy and crispy. 411 00:15:12,667 --> 00:15:14,800 Your dish is the most technical. 412 00:15:14,867 --> 00:15:16,567 The-- Using the shrimp heads, 413 00:15:16,567 --> 00:15:18,867 crisping in a pan instead of in the fryer, 414 00:15:18,867 --> 00:15:21,100 this is very finessed cooking. 415 00:15:21,166 --> 00:15:22,300 Thank you. 416 00:15:22,367 --> 00:15:23,300 Thank you, Chef Caleb. 417 00:15:23,367 --> 00:15:24,500 Finally, Chef Seth. 418 00:15:24,500 --> 00:15:27,467 Chefs, today I've made a shrimp and bresaola fritter 419 00:15:27,467 --> 00:15:29,068 with a navy bean puree 420 00:15:29,068 --> 00:15:29,100 with a navy bean puree 421 00:15:29,166 --> 00:15:31,467 and with an East Asian slaw with the limes. 422 00:15:31,467 --> 00:15:33,467 Chef, what is your role in the Navy? 423 00:15:33,467 --> 00:15:34,967 [Seth] So my role in the Navy is, 424 00:15:34,967 --> 00:15:37,166 I lead a team of culinary specialists on board a nuclear submarine. 425 00:15:38,000 --> 00:15:40,500 Well, I think the cake is good. 426 00:15:40,567 --> 00:15:42,867 I also like the way the slaw is mixed. 427 00:15:42,867 --> 00:15:44,467 Everything is cut very finely, 428 00:15:44,467 --> 00:15:46,867 and it almost feels like it's been sitting for a while, 429 00:15:46,867 --> 00:15:48,000 like in a good way. 430 00:15:48,000 --> 00:15:50,467 [Sunny] The slaw for me, I agree with Alex in that, 431 00:15:50,467 --> 00:15:52,467 it gives me the second day slaw vibe, 432 00:15:52,467 --> 00:15:55,000 it's, like, relaxed, it's tenderized. 433 00:15:55,000 --> 00:15:56,100 Thank you, Chef. 434 00:15:56,767 --> 00:15:58,000 Um... 435 00:15:59,667 --> 00:16:01,800 I'm having a hard time with the amount of wasabi on here. 436 00:16:03,000 --> 00:16:04,767 Wasabi really hits you 437 00:16:04,767 --> 00:16:07,100 and, and it's sort of hard to taste anything else afterwards. 438 00:16:08,200 --> 00:16:10,767 I actually think that you did the most successful 439 00:16:10,767 --> 00:16:13,100 navy bean soup transformation. 440 00:16:14,100 --> 00:16:15,667 And I was worried at the beginning 441 00:16:15,667 --> 00:16:17,900 with all the blitzing in the food processor... 442 00:16:19,266 --> 00:16:21,100 ...but it reminds me of a white bean dip, 443 00:16:21,166 --> 00:16:23,166 I think it was expertly seasoned, 444 00:16:23,166 --> 00:16:25,100 -Thank you, Chef. -Chef Seth, thank you. 445 00:16:25,100 --> 00:16:26,000 Thank you. 446 00:16:26,066 --> 00:16:27,233 Thank you, Chefs. 447 00:16:28,800 --> 00:16:29,068 [Georges] I don't know, it could be any one of us. 448 00:16:29,068 --> 00:16:30,467 [Georges] I don't know, it could be any one of us. 449 00:16:30,467 --> 00:16:31,600 Based on their comments, 450 00:16:31,600 --> 00:16:33,567 hopefully I get the privilege to go to the next round, 451 00:16:33,567 --> 00:16:35,800 if I do, then I'm ready to turn the heat up. 452 00:16:36,667 --> 00:16:37,867 [Jazmine] After that judging, 453 00:16:37,867 --> 00:16:39,266 I think that I'm getting chopped. 454 00:16:39,266 --> 00:16:42,166 The texture of my soup definitely could've been smoother, 455 00:16:42,166 --> 00:16:43,367 but, at the end of the day, 456 00:16:43,367 --> 00:16:46,100 I put a dish out that I'm proud of. 457 00:16:46,166 --> 00:16:50,166 It's been an honor to have four U.S. Navy Chefs in the Chopped kitchen, 458 00:16:50,166 --> 00:16:53,066 but unfortunately, we must the cut the field to three. 459 00:16:54,200 --> 00:16:57,467 So whose dish is on the chopping block? 460 00:17:14,100 --> 00:17:17,200 So whose dish is on the chopping block? 461 00:17:26,867 --> 00:17:28,700 Chef Seth, you've been chopped. 462 00:17:28,767 --> 00:17:30,600 Judges... 463 00:17:30,667 --> 00:17:32,100 [Marc] Seth, first of all, I wanna thank you 464 00:17:32,100 --> 00:17:34,100 for what you do for our country. 465 00:17:34,166 --> 00:17:36,900 It's an honor for us to be able to be here and be with all of you. 466 00:17:36,967 --> 00:17:37,818 When it comes down to the food, 467 00:17:37,818 --> 00:17:38,467 When it comes down to the food, 468 00:17:38,467 --> 00:17:41,867 you know, some of us felt you did the best job with the navy bean soup, 469 00:17:41,867 --> 00:17:43,266 but the copious wasabi 470 00:17:43,266 --> 00:17:45,100 was really a big problem for us, 471 00:17:45,166 --> 00:17:47,400 and so we have to chop you. 472 00:17:47,867 --> 00:17:48,767 Thank you, Chef. 473 00:17:49,367 --> 00:17:50,333 Thank you. 474 00:17:50,367 --> 00:17:51,467 [Seth] I think I did the Navy proud 475 00:17:51,467 --> 00:17:53,100 by coming out here and showing what I can do, 476 00:17:53,166 --> 00:17:54,600 but I was just hoping to do a little better. 477 00:18:01,166 --> 00:18:03,467 Chef Georges, Chef Jazmine, and Chef Caleb, 478 00:18:03,467 --> 00:18:05,266 are you nervous about these? 479 00:18:05,266 --> 00:18:06,667 -[Caleb] Not afraid of anything. -Not at all. 480 00:18:06,667 --> 00:18:07,818 That's what I thought you might say, 481 00:18:07,818 --> 00:18:08,667 That's what I thought you might say, 482 00:18:08,667 --> 00:18:10,667 let's see how you feel in a few seconds. 483 00:18:14,266 --> 00:18:15,667 Open up your entree baskets. 484 00:18:16,367 --> 00:18:18,400 -Oh. -Oh. Oh, Lord. 485 00:18:18,467 --> 00:18:21,800 And you're unpacking vegetarian taco meat... 486 00:18:22,667 --> 00:18:23,900 [Georges] Dehydrated, too. 487 00:18:23,967 --> 00:18:26,467 That's definitely something you would find on a ship. 488 00:18:26,467 --> 00:18:28,000 Aloha. 489 00:18:28,066 --> 00:18:29,166 [Ted] ...pineapple... 490 00:18:29,166 --> 00:18:31,000 Yeah, this is gonna be interesting. 491 00:18:31,066 --> 00:18:32,066 [Ted] ...branzino, 492 00:18:32,767 --> 00:18:34,467 and French fries. 493 00:18:34,467 --> 00:18:36,166 Oh, French fries. 494 00:18:37,266 --> 00:18:37,818 It's gonna be difficult, that's for sure. 495 00:18:37,818 --> 00:18:39,266 It's gonna be difficult, that's for sure. 496 00:18:39,266 --> 00:18:40,667 Yeah, this is gonna be interesting. 497 00:18:40,667 --> 00:18:41,667 Very interesting. 498 00:18:42,600 --> 00:18:43,500 Thirty minutes to work. 499 00:18:45,600 --> 00:18:46,667 Time starts now. 500 00:18:46,667 --> 00:18:48,033 -[Alex clapping] -[Marc] Look at they go. 501 00:18:48,066 --> 00:18:50,567 -I wonder what's gonna happen to that pineapple. -[Sunny] Oh. 502 00:18:50,567 --> 00:18:51,834 Behind, behind, behind. 503 00:18:51,867 --> 00:18:54,400 [Alex] What do we think is the best use of the pineapple? 504 00:18:54,467 --> 00:18:55,767 I think I'd throw herbs at it, 505 00:18:55,767 --> 00:18:57,667 -just to bring it out of that sweet vibe. -Basil? 506 00:18:57,667 --> 00:19:00,066 [Marc] I, I think, also charring pineapple helps a lot 507 00:19:00,066 --> 00:19:01,433 when you using them in savory, 508 00:19:01,433 --> 00:19:03,567 'cause I think the char brings down the sweetness of it a bit. 509 00:19:04,400 --> 00:19:05,667 [Caleb] I love pineapple, 510 00:19:05,700 --> 00:19:07,818 I was stationed on Pearl Harbor in Hawaii for four years, 511 00:19:07,818 --> 00:19:08,367 I was stationed on Pearl Harbor in Hawaii for four years, 512 00:19:08,367 --> 00:19:09,500 I can definitely do something with this. 513 00:19:10,266 --> 00:19:12,367 I'm making a garbanzo flour 514 00:19:12,367 --> 00:19:15,000 and French fry dredged branzino 515 00:19:15,000 --> 00:19:16,467 with pineapple fried rice. 516 00:19:16,467 --> 00:19:18,100 The first thing I need to do 517 00:19:18,100 --> 00:19:22,166 is get this veggie taco meat situated. 518 00:19:22,166 --> 00:19:25,767 Caleb, what are you making with that chickpea flour and the fries in that blender? 519 00:19:25,767 --> 00:19:29,700 -So I'm gonna use that to dredge my branzino in. -[Marc] Wow. 520 00:19:29,767 --> 00:19:33,767 [Alex] I think Caleb threw a lot of technique around in the first round, 521 00:19:33,767 --> 00:19:36,667 I think Georges was the master of spice, 522 00:19:36,667 --> 00:19:37,818 and I think that Jazmine took a huge risk, 523 00:19:37,818 --> 00:19:38,800 and I think that Jazmine took a huge risk, 524 00:19:38,867 --> 00:19:40,567 preset the bar really high, 525 00:19:40,567 --> 00:19:43,767 so I'm expecting more, more, and more, I want more. 526 00:19:44,900 --> 00:19:46,467 [Georges] I love pineapple, 527 00:19:46,467 --> 00:19:49,500 I love cooking seafood, I see 'em together, 528 00:19:49,567 --> 00:19:52,300 I think immediately, I'm gonna make a seared branzino 529 00:19:52,367 --> 00:19:55,100 with a vegetarian taco meat and French fry hash, 530 00:19:55,100 --> 00:19:57,567 with pineapple and red pepper relish. 531 00:19:57,567 --> 00:19:59,800 -French fires, you can't re-fry 'em. -[Sunny] Mmm-hmm. 532 00:19:59,867 --> 00:20:02,300 -[Marc] You can't chop 'em up and put 'em in anything, -[Sunny] Mmm. 533 00:20:02,367 --> 00:20:03,367 I don't know what you do with it. 534 00:20:04,367 --> 00:20:07,400 I see the French fries, my mind goes to hash. 535 00:20:07,467 --> 00:20:07,818 I can also hide my vegetarian taco meat in the hash. 536 00:20:07,818 --> 00:20:11,100 I can also hide my vegetarian taco meat in the hash. 537 00:20:11,100 --> 00:20:13,100 Chef Caleb's techniques are phenomenal. 538 00:20:13,100 --> 00:20:14,700 I never went to culinary school, 539 00:20:14,767 --> 00:20:16,367 I kinda just learned on my own, 540 00:20:16,367 --> 00:20:18,867 so I think he is my biggest competition. 541 00:20:20,100 --> 00:20:21,800 -[Alex] What's she gonna do with this fish? -[Sunny] Fry it. 542 00:20:21,867 --> 00:20:23,300 [imitates Italian accent] What's she gonna do with the fish? 543 00:20:23,367 --> 00:20:24,367 [Sunny] I'mma fry that fish. 544 00:20:24,367 --> 00:20:26,266 This is a farm raised fish, 545 00:20:26,266 --> 00:20:29,367 it's mild, it's not fishy, it cooks quickly, 546 00:20:29,367 --> 00:20:32,000 and you can really add a lot. 547 00:20:32,066 --> 00:20:34,867 [Jazmine] I love fish, so automatically I'm excited, 548 00:20:34,867 --> 00:20:37,818 but also, I've never cooked branzino, 549 00:20:37,818 --> 00:20:37,900 but also, I've never cooked branzino, 550 00:20:37,967 --> 00:20:41,000 once I realized how many bones it has, 551 00:20:41,000 --> 00:20:42,867 I start panicking, 552 00:20:42,867 --> 00:20:45,000 but the Navy teaches you resilience, 553 00:20:45,066 --> 00:20:47,667 even when it's scary, I push myself to do it. 554 00:20:47,667 --> 00:20:50,567 For my entree I'm making a pan-fried branzino 555 00:20:50,567 --> 00:20:55,000 with French fry breading and a arugula salad with pineapple vinaigrette. 556 00:20:55,000 --> 00:20:56,667 To make my breading for the branzino, 557 00:20:56,667 --> 00:20:59,166 I add the fries to the food processor, 558 00:20:59,166 --> 00:21:01,767 and I add the vegetarian taco meat. 559 00:21:02,967 --> 00:21:05,567 Georges is taking out the pin bones. 560 00:21:05,567 --> 00:21:06,600 Behind. 561 00:21:06,600 --> 00:21:07,818 [Georges] You have to cook branzino right, 562 00:21:07,818 --> 00:21:07,967 [Georges] You have to cook branzino right, 563 00:21:07,967 --> 00:21:09,367 it's very delicate, 564 00:21:09,400 --> 00:21:12,967 just get a nice hard sear on it, but not overcook it. 565 00:21:12,967 --> 00:21:15,400 All right, Chefs, so only ten minutes on the clock. 566 00:21:19,600 --> 00:21:20,967 [Caleb] This vegetarian taco meat, 567 00:21:20,967 --> 00:21:24,367 I wouldn't serve my dog, let alone a four-star admiral. 568 00:21:24,367 --> 00:21:27,100 My plan is to add it to the fried rice 569 00:21:27,100 --> 00:21:29,400 to give it more flavor and body. 570 00:21:29,467 --> 00:21:32,300 [Alex] That vegetarian taco mix is soy protein, 571 00:21:32,367 --> 00:21:35,400 it has yeast, it has dextrose. 572 00:21:35,467 --> 00:21:37,818 Caleb is absolutely incinerating something in that pot. 573 00:21:37,818 --> 00:21:38,967 Caleb is absolutely incinerating something in that pot. 574 00:21:38,967 --> 00:21:41,100 I don't know what that is, but I'm gonna find out. 575 00:21:42,100 --> 00:21:43,667 [Caleb] I turn around, and I realize that 576 00:21:43,667 --> 00:21:45,600 my taco meat is completely burned. 577 00:21:45,667 --> 00:21:46,467 Caleb. 578 00:21:47,367 --> 00:21:50,000 What is going on? 579 00:21:50,000 --> 00:21:51,500 -Oh, okay. -You trying to hide that? 580 00:21:51,567 --> 00:21:53,800 -Yeah, that's right. -Caleb! 581 00:21:53,867 --> 00:21:57,266 At this point, I don't have enough time to restart the taco meat... 582 00:21:58,667 --> 00:22:00,166 I'll scrape it off the top. 583 00:22:00,166 --> 00:22:04,166 ...so I look for unburned parts and add it to my rice. 584 00:22:04,166 --> 00:22:06,567 [Marc] Caleb's seems to have taken Italian sausage, 585 00:22:06,567 --> 00:22:07,818 onion, and whatever that burned taco vegetarian thing and put it into a pan. 586 00:22:07,818 --> 00:22:10,567 onion, and whatever that burned taco vegetarian thing and put it into a pan. 587 00:22:10,567 --> 00:22:12,066 Is that rice? 588 00:22:12,066 --> 00:22:13,400 Five minutes on the clock, Chefs. 589 00:22:18,166 --> 00:22:20,367 Jazmine has a beautiful salad. 590 00:22:20,367 --> 00:22:23,567 [Sunny] She's got a fun looking salad of arugula, tomato. 591 00:22:23,567 --> 00:22:25,166 I haven't seen how she's dressed it yet. 592 00:22:26,467 --> 00:22:28,266 [Jazmine] The potent flavor of the pineapple 593 00:22:28,266 --> 00:22:29,767 will do really well in a vinaigrette, 594 00:22:29,767 --> 00:22:32,367 I add some white wine vinegar and rosemary for depth. 595 00:22:33,900 --> 00:22:35,700 [Georges] I'm making a pineapple relish, 596 00:22:35,767 --> 00:22:37,818 that's gonna go nice on that lean white meat. 597 00:22:37,818 --> 00:22:38,867 that's gonna go nice on that lean white meat. 598 00:22:38,867 --> 00:22:40,967 I wanted to add a little bit of acidity, 599 00:22:40,967 --> 00:22:43,200 so I decided to make a salsa verde as well 600 00:22:44,100 --> 00:22:45,200 to kind of put it on top 601 00:22:45,266 --> 00:22:46,867 and compliment everything together. 602 00:22:47,400 --> 00:22:48,367 Oh, yeah. 603 00:22:50,400 --> 00:22:53,266 Caleb, is that lime and soy with pineapple? 604 00:22:53,266 --> 00:22:54,166 Yes. 605 00:22:54,166 --> 00:22:55,567 And a little bit of rice vinegar. 606 00:22:55,567 --> 00:22:57,767 [Alex] I think Caleb is making a sauce. 607 00:22:57,767 --> 00:22:58,800 Two minute warning, Chefs. 608 00:23:01,867 --> 00:23:03,967 [Marc] Let's get everything on the plate. 609 00:23:03,967 --> 00:23:06,867 The salad needs a little bit of a salty crunch, 610 00:23:06,867 --> 00:23:07,818 so I sauteed pancetta, 611 00:23:07,818 --> 00:23:08,767 so I sauteed pancetta, 612 00:23:08,767 --> 00:23:12,700 and let the taco meat absorb some of the fat 613 00:23:12,767 --> 00:23:14,266 to give it a little extra flavor. 614 00:23:14,266 --> 00:23:15,800 One minute left, let's go! 615 00:23:19,266 --> 00:23:20,867 Finish strong, you can do this. 616 00:23:26,767 --> 00:23:28,967 Double time, y'all. Double time. 617 00:23:28,967 --> 00:23:30,767 -Georges. -[Alex] You guys can do this. 618 00:23:30,767 --> 00:23:31,767 -Come on. -Get it done, Chef 619 00:23:31,767 --> 00:23:33,066 Few more seconds to make any choices. 620 00:23:33,066 --> 00:23:34,200 -You can do it. -[Ted] Ten, 621 00:23:34,200 --> 00:23:36,266 -nine, eight... -[Sunny] Less than ten, let's go. 622 00:23:36,266 --> 00:23:37,818 -Seven, -[Ted] ...seven, six, 623 00:23:37,818 --> 00:23:38,066 -Seven, -[Ted] ...seven, six, 624 00:23:38,767 --> 00:23:40,867 five, four, 625 00:23:40,867 --> 00:23:43,700 three, two, one. 626 00:23:43,767 --> 00:23:45,367 -[judges exclaims] -[Ted] Time is up. 627 00:23:45,367 --> 00:23:47,266 -[laughs] That is-- -Wow. 628 00:23:47,266 --> 00:23:48,667 -[Sunny] Wow. -[Marc] Man. 629 00:23:49,266 --> 00:23:50,467 Almost-- 630 00:23:50,500 --> 00:23:51,867 -Almost put us in the hospital. -Gonna need some hugs. 631 00:23:52,867 --> 00:23:53,867 [Caleb] I'm relieved. 632 00:23:53,867 --> 00:23:55,367 I got everything on the plate, 633 00:23:55,367 --> 00:23:57,000 and that was the important, 634 00:23:57,066 --> 00:23:59,600 and I'm very proud for doing this for the Navy, 635 00:23:59,667 --> 00:24:01,000 I'm proud to do this for myself. 636 00:24:03,266 --> 00:24:05,667 [Jazmine] I don't feel like I put my best work forward, 637 00:24:05,667 --> 00:24:07,818 those ingredients, like, all of them just threw me for a loop, 638 00:24:07,818 --> 00:24:08,467 those ingredients, like, all of them just threw me for a loop, 639 00:24:08,467 --> 00:24:11,266 but if I'm here to lose, I'm losing against the best. 640 00:24:30,867 --> 00:24:32,967 U.S. Navy Chefs, in the second round, 641 00:24:32,967 --> 00:24:34,967 we challenged you to make main dishes 642 00:24:34,967 --> 00:24:37,266 using vegetarian taco meat, 643 00:24:37,266 --> 00:24:41,467 pineapple, branzino, and French fries. 644 00:24:41,467 --> 00:24:43,767 Chef Jazmine, please tell us about your main dish. 645 00:24:43,767 --> 00:24:47,667 We have a arugula with a pineapple vinaigrette salad 646 00:24:47,667 --> 00:24:49,367 with pan-seared branzino on top. 647 00:24:51,000 --> 00:24:52,667 Let's talk about the fish and your breading. 648 00:24:53,967 --> 00:24:56,800 Any time I see fish that's gonna get breaded and fried, 649 00:24:56,867 --> 00:24:58,967 I do expect a little bit of a crisper crunch. 650 00:24:58,967 --> 00:25:03,000 But this didn't really give a nice, crisp crunch. 651 00:25:04,300 --> 00:25:07,467 That being said, it's very well-seasoned, 652 00:25:07,467 --> 00:25:10,467 and it's not overcooked, which I appreciate. 653 00:25:10,467 --> 00:25:13,300 [chuckling] I love the potato fries in the coating, 654 00:25:13,367 --> 00:25:15,967 but then I also wonder if you could have done something 655 00:25:15,967 --> 00:25:18,200 to more highlight those French fries. 656 00:25:19,300 --> 00:25:19,791 [Marc Murphy] Uh, for me, it's a good dish, 657 00:25:19,791 --> 00:25:20,867 [Marc Murphy] Uh, for me, it's a good dish, 658 00:25:20,867 --> 00:25:23,000 but it doesn't feel like a main course. 659 00:25:23,967 --> 00:25:26,000 This is more like a lunch salad 660 00:25:26,066 --> 00:25:28,266 with a little piece of fish on it. 661 00:25:28,266 --> 00:25:29,667 [Alex Guarnaschelli] Pureeing the pineapple 662 00:25:29,667 --> 00:25:31,500 and mixing it on the greens was... 663 00:25:32,867 --> 00:25:33,967 ...nothing short of brilliant. 664 00:25:34,767 --> 00:25:36,467 Love the freshness of it. 665 00:25:36,467 --> 00:25:38,100 The freshness of the arugula, 666 00:25:38,166 --> 00:25:41,467 the freshness and succulence of the tomatoes. 667 00:25:41,467 --> 00:25:43,467 Thank you, Chef Jazmine. Chef Georges, 668 00:25:43,467 --> 00:25:44,600 please tell us about your dish. 669 00:25:44,667 --> 00:25:46,667 Chefs, I made seared branzino 670 00:25:46,667 --> 00:25:49,367 on top of a vegetarian taco meat 671 00:25:49,367 --> 00:25:49,791 and French fry hash, 672 00:25:49,791 --> 00:25:50,767 and French fry hash, 673 00:25:50,767 --> 00:25:54,500 topped off with a pineapple and red-pepper relish, 674 00:25:54,567 --> 00:25:57,800 and finished off with a salsa verde. 675 00:25:57,867 --> 00:25:59,667 [Sunny] Well, I'd like a jar of your salsa verde. 676 00:25:59,667 --> 00:26:01,867 I liked that 'cause it's delicious. 677 00:26:01,867 --> 00:26:04,266 And your hash to me is delicious. 678 00:26:04,266 --> 00:26:07,200 I think it was very clever, uh, to chop up the fries 679 00:26:07,266 --> 00:26:09,266 that are already potatoes and turn 'em into a hash. 680 00:26:09,266 --> 00:26:10,333 But... 681 00:26:11,400 --> 00:26:14,400 ...kind of not beautiful, to be honest with you. 682 00:26:14,467 --> 00:26:16,667 [Marc] I gotta tell you, the bottom feels a little greasy, 683 00:26:16,667 --> 00:26:18,767 and then you went a put olive oil on to garnish. 684 00:26:18,767 --> 00:26:19,791 That was a mistake. 685 00:26:19,791 --> 00:26:19,867 That was a mistake. 686 00:26:19,867 --> 00:26:21,567 But this vegetarian taco, 687 00:26:21,567 --> 00:26:23,867 I like the texture that I'm getting when I'm eating this 688 00:26:23,867 --> 00:26:24,867 because it's crunchy. 689 00:26:25,500 --> 00:26:26,900 I like the salsa verde, 690 00:26:26,967 --> 00:26:28,500 and I'm extremely impressed 691 00:26:28,567 --> 00:26:30,567 with the pineapple and the pepper thing 692 00:26:30,567 --> 00:26:31,567 that you put on top. 693 00:26:31,567 --> 00:26:33,867 I love it, it's got a nice refreshingness 694 00:26:33,867 --> 00:26:36,200 going on with the fish. 695 00:26:36,266 --> 00:26:38,667 This was a very interesting dish to eat, 696 00:26:38,667 --> 00:26:42,000 but I just think the branzino really suffered. 697 00:26:42,066 --> 00:26:45,100 Mine is overcooked, and the skin is not good. 698 00:26:46,467 --> 00:26:47,467 [Ted Allen] Chef Georges, thank you. 699 00:26:47,467 --> 00:26:48,767 Chef Caleb, what do we have? 700 00:26:48,767 --> 00:26:49,791 Today for you, Chefs, I have a garbanzo flour 701 00:26:49,791 --> 00:26:52,100 Today for you, Chefs, I have a garbanzo flour 702 00:26:52,100 --> 00:26:54,367 and French-fry dredged branzino. 703 00:26:54,367 --> 00:26:57,567 Pineapple fried rice, shallot, and ginger asparagus, 704 00:26:57,567 --> 00:26:59,900 and I did a pineapple fillet glaze. 705 00:26:59,967 --> 00:27:02,367 Chef, what does the Navy mean to you? 706 00:27:02,367 --> 00:27:04,166 [Caleb Abdinoor] College wasn't for me, I dropped out. 707 00:27:04,166 --> 00:27:06,200 I probably wouldn't have done anything with my life 708 00:27:06,266 --> 00:27:08,266 or just ended up as another statistic. 709 00:27:08,266 --> 00:27:10,166 In, like, the New England, Boston area, 710 00:27:10,166 --> 00:27:12,400 there's a lot of overdosing and drug use, 711 00:27:12,467 --> 00:27:14,400 so, if I didn't pick myself up, 712 00:27:14,467 --> 00:27:15,767 and put myself in the Navy, 713 00:27:15,767 --> 00:27:17,800 then I wouldn't be standing in front of you today. 714 00:27:18,967 --> 00:27:19,791 [Sunny] Let's talk about your dish. 715 00:27:19,791 --> 00:27:20,100 [Sunny] Let's talk about your dish. 716 00:27:20,100 --> 00:27:21,400 I like your fish. 717 00:27:21,467 --> 00:27:23,166 I think it was very well-seasoned. 718 00:27:23,166 --> 00:27:24,166 Thank you. 719 00:27:24,166 --> 00:27:25,300 I think it's the brown butter that's giving it 720 00:27:25,367 --> 00:27:27,667 a little bit more depth of flavor than I expected. 721 00:27:27,667 --> 00:27:30,867 But I think the asparagus are overcooked. 722 00:27:32,100 --> 00:27:35,100 For me, the sauce is overbearing on the plate 723 00:27:35,166 --> 00:27:36,500 because it's very, very heavy. 724 00:27:37,300 --> 00:27:39,567 Is this the corn starch sauce? 725 00:27:39,567 --> 00:27:40,667 -Yes, Chef. -[Alex] Yeah. 726 00:27:40,667 --> 00:27:43,300 I think with the pineapple and the corn starch 727 00:27:43,367 --> 00:27:44,900 and the soy sauce, 728 00:27:44,967 --> 00:27:46,467 it really doesn't belong here. 729 00:27:47,400 --> 00:27:49,791 But you did compose a dish, 730 00:27:49,791 --> 00:27:50,066 But you did compose a dish, 731 00:27:50,066 --> 00:27:53,200 and for that, I really respect all the work you did. 732 00:27:54,066 --> 00:27:55,467 [Sunny] The vegetarian taco meat 733 00:27:55,467 --> 00:27:57,066 with the pineapple and the rice, 734 00:27:57,066 --> 00:27:58,800 it's successful to me. 735 00:27:58,867 --> 00:28:00,066 Not a bad dish. 736 00:28:00,066 --> 00:28:01,867 Yeah. The rice is delicious. 737 00:28:01,867 --> 00:28:03,367 All right, Chef Caleb, thank you. 738 00:28:03,367 --> 00:28:04,667 Thank you. 739 00:28:06,400 --> 00:28:09,166 [Ted] Who's on track to complete their three-course meal? 740 00:28:09,166 --> 00:28:11,166 We'll tell you soon, Chefs. 741 00:28:11,166 --> 00:28:13,000 [Caleb] The judges had some tough critiques for my dish, 742 00:28:13,000 --> 00:28:15,166 but I know I have a lot more fight in me, 743 00:28:15,166 --> 00:28:16,300 and I know I wanna win. 744 00:28:17,467 --> 00:28:19,567 [Georges Labaki] Overall, a little bit nervous. 745 00:28:19,567 --> 00:28:19,791 I'm up against amazing chefs. 746 00:28:19,791 --> 00:28:21,867 I'm up against amazing chefs. 747 00:28:21,867 --> 00:28:23,867 Anything can happen. It is Chopped. 748 00:28:25,000 --> 00:28:26,200 [Jazmine] That was rough. 749 00:28:26,266 --> 00:28:28,667 Based on the feedback from the judges, 750 00:28:28,667 --> 00:28:31,700 there's a good chance that I will be on the chopping block. 751 00:28:33,567 --> 00:28:36,367 [Ted] Which two Navy Chefs will be making dessert, 752 00:28:36,367 --> 00:28:39,700 and whose dish is on the chopping block? 753 00:28:45,700 --> 00:28:46,700 [exhales sharply] 754 00:28:57,900 --> 00:29:00,400 [Ted] Whose dish is on the chopping block? 755 00:29:05,567 --> 00:29:06,500 [exhales sharply] 756 00:29:08,367 --> 00:29:10,367 Chef Caleb, you've been chopped. 757 00:29:10,367 --> 00:29:11,767 Judges... 758 00:29:11,767 --> 00:29:14,467 Caleb, we love that you mentioned 759 00:29:14,467 --> 00:29:16,800 joining the Navy to run from darkness, 760 00:29:16,867 --> 00:29:19,667 and you ended up in these lights. 761 00:29:19,667 --> 00:29:21,771 I think some of the issues were your pineapple sauce. 762 00:29:21,771 --> 00:29:23,000 I think some of the issues were your pineapple sauce. 763 00:29:23,066 --> 00:29:25,800 The corn starch in it just kinda of muddied it up. 764 00:29:25,867 --> 00:29:28,300 And the asparagus just really didn't 765 00:29:28,367 --> 00:29:31,367 bring that fresh vibe that we were looking for, 766 00:29:31,367 --> 00:29:32,800 and so, we had to chop you. 767 00:29:32,867 --> 00:29:33,967 Thank you, judges. 768 00:29:33,967 --> 00:29:35,767 Even though it didn't go my way, 769 00:29:35,767 --> 00:29:37,166 I'm still proud of myself. 770 00:29:37,166 --> 00:29:39,367 There's a multitude of things that I wish I did differently, 771 00:29:39,367 --> 00:29:42,100 but I will definitely be cheering on my, uh, fellow shipmates 772 00:29:42,166 --> 00:29:43,100 to win the competition. 773 00:29:43,166 --> 00:29:44,567 [group applauding] 774 00:29:52,700 --> 00:29:55,667 [Ted] So, Jazmine and Georges, batten down the hatches, 775 00:29:55,667 --> 00:29:58,300 the dessert round usually means stormy waters. 776 00:29:58,367 --> 00:29:59,467 Are you ready? 777 00:29:59,467 --> 00:30:00,867 I've been in rougher seas before. 778 00:30:00,867 --> 00:30:03,300 A calm sea never made a skilled sailor. 779 00:30:03,367 --> 00:30:04,567 Last set of ingredients. 780 00:30:06,900 --> 00:30:08,266 Please open your baskets. 781 00:30:09,700 --> 00:30:11,767 And what sweet creations come to mind 782 00:30:11,767 --> 00:30:14,500 when you see a U.S. Navy cake? 783 00:30:14,567 --> 00:30:15,667 Of course we had this. 784 00:30:15,667 --> 00:30:17,500 I actually love these. 785 00:30:17,567 --> 00:30:18,567 [Ted] Longan fruit, 786 00:30:19,367 --> 00:30:21,166 sea salt ice cream bars... 787 00:30:21,166 --> 00:30:21,771 Looks like a Middle Eastern little thing. 788 00:30:21,771 --> 00:30:23,166 Looks like a Middle Eastern little thing. 789 00:30:23,166 --> 00:30:24,867 [Ted] ...and halva. 790 00:30:24,867 --> 00:30:26,300 Not much time to think about that, 791 00:30:26,367 --> 00:30:28,400 you've got just 30 minutes to complete your work. 792 00:30:29,867 --> 00:30:31,000 Clock starts now. 793 00:30:31,066 --> 00:30:32,367 -All right, let's do this! -[applauding] 794 00:30:33,467 --> 00:30:35,500 Someone bring me a pint of that ice cream. 795 00:30:37,667 --> 00:30:39,166 Judges, what a beautiful cake, 796 00:30:39,166 --> 00:30:41,867 it's a shame they can't just kick back and have a slice of it. 797 00:30:41,867 --> 00:30:43,867 [Sonny laughing] Well, I guarantee they've had 798 00:30:43,867 --> 00:30:45,367 a piece of this Navy cake before... 799 00:30:45,367 --> 00:30:46,567 -Right. -...because it's omnipresent 800 00:30:46,567 --> 00:30:49,567 at any Navy celebration. 801 00:30:49,567 --> 00:30:51,266 [Jazmine] I've seen this cake a million times, 802 00:30:51,266 --> 00:30:51,771 and I know that the texture will make a great cake pop, 803 00:30:51,771 --> 00:30:53,600 and I know that the texture will make a great cake pop, 804 00:30:53,667 --> 00:30:55,867 and I can hide the texture of the halva in it 805 00:30:55,867 --> 00:30:58,066 while using its nutty fruitiness. 806 00:30:58,066 --> 00:31:00,700 I'm making chocolate-covered halva cake pops 807 00:31:00,767 --> 00:31:02,867 with a sea salt popsicle whip, 808 00:31:02,867 --> 00:31:05,700 and a longan fruit fruit salad. 809 00:31:05,767 --> 00:31:08,367 I see Jazmine making whipped cream. 810 00:31:08,367 --> 00:31:10,567 [Jazmine] I feel like the saltiness of the ice cream bar 811 00:31:10,567 --> 00:31:12,567 will do really well as a whipped cream. 812 00:31:12,567 --> 00:31:15,100 So, I whip that together until they're stiff peaks, 813 00:31:15,166 --> 00:31:16,700 and stick that in the fridge. 814 00:31:16,767 --> 00:31:17,834 Behind, behind. 815 00:31:17,834 --> 00:31:19,266 There's a lot of sweetness in this whole basket. 816 00:31:19,266 --> 00:31:21,400 Yeah, except for that sea salt ice cream, 817 00:31:21,467 --> 00:31:21,771 which is interestingly blue. 818 00:31:21,771 --> 00:31:23,367 which is interestingly blue. 819 00:31:23,367 --> 00:31:24,967 [Marc] But then you've got this little fruit here. 820 00:31:24,967 --> 00:31:27,767 They're very floral in flavor. It's refreshing. 821 00:31:27,767 --> 00:31:30,367 I would think you would wanna put that into the fruit salad. 822 00:31:30,367 --> 00:31:32,767 But there's a pretty big pip, and you gotta peel each one, 823 00:31:32,767 --> 00:31:34,166 that's gonna be time consuming. 824 00:31:37,200 --> 00:31:40,066 [Georges] Going into the final round, I'm feeling great. 825 00:31:40,066 --> 00:31:43,066 One problem, I do not do desserts. 826 00:31:43,767 --> 00:31:45,367 I do have a pastry degree, 827 00:31:45,367 --> 00:31:47,867 but pastry cannot be done in 30 minutes, 828 00:31:47,867 --> 00:31:50,467 so, I'mma have to get very creative. 829 00:31:50,467 --> 00:31:51,771 For my dessert, I'm making a Navy cake and halva fritter 830 00:31:51,771 --> 00:31:54,300 For my dessert, I'm making a Navy cake and halva fritter 831 00:31:54,367 --> 00:31:56,900 with sea salt and longan berry ice cream 832 00:31:56,967 --> 00:31:59,166 and longan berry orange liqueur sauce. 833 00:32:00,066 --> 00:32:02,667 The ice cream bars are really salty, 834 00:32:02,667 --> 00:32:04,166 the longan fruit is sweet, 835 00:32:04,166 --> 00:32:06,266 I decided to make an ice cream, 836 00:32:06,266 --> 00:32:08,000 and blend the two flavors together. 837 00:32:09,066 --> 00:32:12,800 If he re-ice creams ice cream, I'm excited. 838 00:32:12,867 --> 00:32:14,500 Chefs, just under 20 minutes to go. 839 00:32:17,667 --> 00:32:20,767 Only one of these two chefs will be representing 840 00:32:20,767 --> 00:32:21,771 the United States Navy in our finale. 841 00:32:21,771 --> 00:32:23,266 the United States Navy in our finale. 842 00:32:23,266 --> 00:32:25,166 So, this is kind of a big moment... 843 00:32:25,166 --> 00:32:27,567 -Major. -[Ted] ...for these two. 844 00:32:27,567 --> 00:32:29,400 [Jazmine] I start breaking apart the Navy cake, 845 00:32:29,467 --> 00:32:31,000 getting rid of that sweet fondant 846 00:32:31,066 --> 00:32:32,467 to make cake pops. 847 00:32:33,266 --> 00:32:35,166 [Alex] So, Jazmine's cleverly used 848 00:32:35,166 --> 00:32:38,000 the sticky, tacky texture of the halva, 849 00:32:38,000 --> 00:32:39,767 that pureed sesame and pistachio, 850 00:32:39,767 --> 00:32:41,800 and now she's making a little cake pop, 851 00:32:41,867 --> 00:32:43,867 which is pure basket, by the way. 852 00:32:44,900 --> 00:32:47,567 Jazmine always has a big bowl of chocolate. 853 00:32:47,567 --> 00:32:49,767 [Jazmine] I decided to roll my cake pops 854 00:32:49,767 --> 00:32:51,771 in dark chocolate to offset some of that sweetness. 855 00:32:51,771 --> 00:32:52,367 in dark chocolate to offset some of that sweetness. 856 00:32:53,266 --> 00:32:55,266 Just under 15 minutes left, Chefs. 857 00:32:56,567 --> 00:32:59,467 I have no idea what I wanna do with the Navy cake, 858 00:32:59,467 --> 00:33:02,000 but I decide to combine them with the halva, 859 00:33:02,066 --> 00:33:03,000 and make some sort of fritter. 860 00:33:03,000 --> 00:33:03,867 Oh! 861 00:33:03,867 --> 00:33:05,667 It's fast and easy to do, 862 00:33:05,667 --> 00:33:07,300 and I can just put it in the fryer, 863 00:33:07,367 --> 00:33:09,166 and pray to God that it's gonna work. 864 00:33:09,166 --> 00:33:10,100 Whoop, whoop! 865 00:33:10,100 --> 00:33:11,300 See me, Chef, behind. 866 00:33:11,367 --> 00:33:13,100 Georges seems to be getting a lot done. 867 00:33:13,100 --> 00:33:14,467 He's got ice cream going, 868 00:33:14,467 --> 00:33:15,900 -now he's dropping something in the fryer. -[Sunny] The fryer. 869 00:33:15,967 --> 00:33:17,567 [Georges] I drop my fritters in the fryer, 870 00:33:17,567 --> 00:33:18,767 hoping they will rise, 871 00:33:18,767 --> 00:33:20,166 and as seconds pass by, 872 00:33:20,867 --> 00:33:21,771 I see them dissolve. 873 00:33:21,771 --> 00:33:23,200 I see them dissolve. 874 00:33:23,266 --> 00:33:25,567 I don't think there's anything good happening in that fryer. 875 00:33:25,567 --> 00:33:27,567 [Georges] In this moment, I'm panicking. 876 00:33:27,567 --> 00:33:28,567 It's not gonna work! 877 00:33:28,567 --> 00:33:30,567 Everything's just going wrong right now. 878 00:33:30,567 --> 00:33:31,400 [sighs] 879 00:33:32,166 --> 00:33:33,467 Whatever Georges put in the fryer, 880 00:33:33,467 --> 00:33:34,367 I don't think it worked. 881 00:33:34,367 --> 00:33:35,967 -[Marc] Oh no? Hmm. -[Ted] No. 882 00:33:37,367 --> 00:33:38,900 Dude, why is not working? 883 00:33:48,266 --> 00:33:50,967 [Georges] I'm panicking, my fritters have completely dissolved. 884 00:33:50,967 --> 00:33:52,266 [sighs] 885 00:33:52,266 --> 00:33:54,767 I don't think there's anything good happening in that fryer. 886 00:33:54,767 --> 00:33:55,767 [Georges] I'm redoing the batter, 887 00:33:55,767 --> 00:33:57,166 this time I'm adding more flour 888 00:33:57,166 --> 00:33:58,867 and ricotta cheese as a binder. 889 00:33:58,867 --> 00:34:00,567 I mix those up all together... 890 00:34:01,867 --> 00:34:03,467 ...I go to the fryer, drop them in, 891 00:34:03,467 --> 00:34:05,066 and hope for the best. 892 00:34:05,066 --> 00:34:06,567 At least he saw that it didn't work, 893 00:34:06,567 --> 00:34:08,266 and he's like, "Okay, change of plan." 894 00:34:08,266 --> 00:34:10,166 Chefs, less than five minutes on the clock. 895 00:34:14,400 --> 00:34:15,600 [Marc] Oh, look, it's working. 896 00:34:15,600 --> 00:34:17,767 -Look at them, they're beautiful. -[Sunny] Mmm-hmm. 897 00:34:17,767 --> 00:34:20,600 [Jazmine] For my fruit salad, I decided to cut up the longan fruit. 898 00:34:20,667 --> 00:34:21,967 [Marc] Jazmine's got a lot of fruit. 899 00:34:21,967 --> 00:34:23,767 She's got some blueberries, she's got some strawberries, 900 00:34:23,767 --> 00:34:26,200 I like the idea of some fresh fruit in this dessert. 901 00:34:27,300 --> 00:34:31,200 [Jazmine] The longan fruit has such a fresh taste. 902 00:34:31,266 --> 00:34:34,567 The judges mentioned me hiding ingredients 903 00:34:34,567 --> 00:34:36,266 in the last round, 904 00:34:36,266 --> 00:34:38,300 so, I really wanted to showcase this one. 905 00:34:40,767 --> 00:34:42,767 Georges, how is the ice cream? 906 00:34:42,767 --> 00:34:43,730 [Georges] Tastes great, Chef. 907 00:34:43,730 --> 00:34:44,000 [Georges] Tastes great, Chef. 908 00:34:44,066 --> 00:34:45,500 This tastes really nice, 909 00:34:45,567 --> 00:34:47,266 but I'm not feeling the longan berries, 910 00:34:47,266 --> 00:34:50,800 so, I decide to make an orange liqueur sauce with it. 911 00:34:52,266 --> 00:34:54,266 I don't know about you, but when I work in places 912 00:34:54,266 --> 00:34:56,500 like submarines and ships, I flambe all the time. 913 00:34:56,567 --> 00:34:58,100 [Sunny chuckles] 914 00:34:58,166 --> 00:34:59,700 [shouting] You're down to a minute and a half! 915 00:35:00,300 --> 00:35:01,266 Hooyah, Chef! 916 00:35:03,567 --> 00:35:06,166 I wanna taste every single basket item. 917 00:35:06,166 --> 00:35:07,767 I don't want anything hidden. 918 00:35:07,767 --> 00:35:08,967 [Ted] You've got less than a minute. 919 00:35:08,967 --> 00:35:10,000 Georges is chopping pistachios. 920 00:35:10,066 --> 00:35:11,100 [Alex] What is he doing? Let's do this! 921 00:35:11,100 --> 00:35:13,367 Come on, finish strong! 922 00:35:13,367 --> 00:35:13,730 All right, Chefs, final seconds of the final round. 923 00:35:13,730 --> 00:35:16,367 All right, Chefs, final seconds of the final round. 924 00:35:16,367 --> 00:35:17,700 -Ten, nine... -No, he's not gonna make it. 925 00:35:18,467 --> 00:35:21,100 [Ted] ...eight, seven, six... 926 00:35:21,100 --> 00:35:22,600 [Alex] He's not gonna make it. 927 00:35:22,600 --> 00:35:23,767 [Sunny] He's gonna make it, he's gonna make it, he's gonna make it! 928 00:35:23,767 --> 00:35:24,867 [Alex] He's not gonna finish. 929 00:35:24,867 --> 00:35:26,166 -[Sunny] He's gonna make it. -[Ted] ...two... 930 00:35:26,166 --> 00:35:27,266 -[Sunny] He made it. -[Ted] ...one! 931 00:35:27,266 --> 00:35:28,467 -Time's up! -[Sunny] He made it. 932 00:35:28,467 --> 00:35:29,967 [applauding] 933 00:35:29,967 --> 00:35:31,467 -[Sunny] Dude! -[Marc] Oh, boy. 934 00:35:31,467 --> 00:35:34,867 -[Sunny chuckling] Whoo! -[Marc] Oh, boy. 935 00:35:39,266 --> 00:35:40,500 [Jazmine] So proud. 936 00:35:41,567 --> 00:35:42,600 So proud. 937 00:35:44,567 --> 00:35:45,567 So honored... 938 00:35:46,567 --> 00:35:47,967 ...to represent so much. 939 00:35:49,367 --> 00:35:50,400 I feel honored. 940 00:35:52,400 --> 00:35:53,367 [Sunny whispering] I'm proud of you. 941 00:35:54,000 --> 00:35:55,066 I'm so proud of you. 942 00:35:55,066 --> 00:35:57,200 -I'm so proud of you. -Thank you so much. 943 00:35:59,667 --> 00:36:01,066 -Was tough, dude. -[chuckling] 944 00:36:01,066 --> 00:36:02,166 Yes, sir. 945 00:36:02,200 --> 00:36:03,667 [Georges] This would mean everything to me. 946 00:36:03,667 --> 00:36:06,066 Fifteen years of me and my hard work 947 00:36:06,066 --> 00:36:08,667 and effort, and it leads up to this day, 948 00:36:08,667 --> 00:36:10,166 and this is all or nothing for me. 949 00:36:16,967 --> 00:36:19,166 [Ted] Chef Jazmine and Chef Georges, 950 00:36:19,166 --> 00:36:22,667 your final basket contained a U.S. Navy cake, 951 00:36:22,667 --> 00:36:23,767 longan fruit, 952 00:36:24,567 --> 00:36:25,967 sea salt ice cream bars, 953 00:36:26,667 --> 00:36:27,600 and halva. 954 00:36:28,467 --> 00:36:30,066 Chef Georges, what's for dessert? 955 00:36:30,066 --> 00:36:34,400 Chefs, I made for you a halva and Navy Birthday cake fritter 956 00:36:34,467 --> 00:36:37,166 with a longan fruit sea salt ice cream, 957 00:36:37,166 --> 00:36:39,400 and longan fruit orange liqueur sauce. 958 00:36:42,266 --> 00:36:43,266 I do like the dish. 959 00:36:43,266 --> 00:36:43,730 I think that the fritters, they're light, 960 00:36:43,730 --> 00:36:45,400 I think that the fritters, they're light, 961 00:36:45,467 --> 00:36:47,400 they're fluffy, they're airy, 962 00:36:47,467 --> 00:36:49,767 they're crispy on the outside, I think they came out really nicely. 963 00:36:50,500 --> 00:36:51,867 [Sunny] I agree. 964 00:36:51,867 --> 00:36:56,100 It's got a satisfying crispy, but thin crunch on the outside, 965 00:36:56,100 --> 00:36:59,900 but I'm getting a little bit of uncooked-flour vibe. 966 00:36:59,967 --> 00:37:03,400 It kinda stampedes over all the other flavors in it. 967 00:37:03,467 --> 00:37:04,900 I think the ice cream is delicious, 968 00:37:04,967 --> 00:37:07,000 but I am missing the longan. 969 00:37:07,000 --> 00:37:09,100 For it to be in the ice cream, 970 00:37:09,100 --> 00:37:11,100 I think that sea salt ice cream bar 971 00:37:11,100 --> 00:37:12,900 just really overpowered everything. 972 00:37:13,767 --> 00:37:15,800 I like the orange liquor 973 00:37:15,867 --> 00:37:18,000 and the longan fruit with the pistachios. 974 00:37:18,000 --> 00:37:20,667 The orange liqueur's such a creative choice. 975 00:37:21,800 --> 00:37:23,066 [Ted] Thank you, Chef Georges. 976 00:37:23,066 --> 00:37:24,567 Finally, Chef Jazmine, 977 00:37:24,567 --> 00:37:26,066 please tell us what you've made for dessert. 978 00:37:26,066 --> 00:37:29,567 Chefs, today I made for you chocolate-covered halva cake pops 979 00:37:29,567 --> 00:37:31,867 with a sea salt popsicle whip 980 00:37:31,867 --> 00:37:33,467 and a longan fruit fruit salad. 981 00:37:34,567 --> 00:37:38,800 This is the most luscious delicious cake pop, 982 00:37:38,867 --> 00:37:41,266 and I love what you did with the halva. 983 00:37:41,266 --> 00:37:43,667 I really love the choice of the bitter chocolate. 984 00:37:43,667 --> 00:37:43,730 It kind of allows that sweet to be metered out by some of the bitter. 985 00:37:43,730 --> 00:37:47,166 It kind of allows that sweet to be metered out by some of the bitter. 986 00:37:47,166 --> 00:37:50,066 And I love the idea of your whipped cream 987 00:37:50,066 --> 00:37:52,166 with that sea salt ice cream bar. 988 00:37:52,166 --> 00:37:54,867 It kind of calmed down that salt, but it's still there. 989 00:37:54,867 --> 00:37:56,467 But if I looked at the fruit salad, 990 00:37:56,467 --> 00:37:58,000 and said what kind of fruit salad it is, 991 00:37:58,066 --> 00:37:59,367 it's just a fruit salad. 992 00:37:59,367 --> 00:38:01,367 It's not really a longan fruit salad. 993 00:38:01,367 --> 00:38:03,867 The fruit salad has so much juice in it, 994 00:38:03,867 --> 00:38:06,367 the cake pop absorbed a lot of the juice, 995 00:38:06,367 --> 00:38:08,200 so, the cake pop got a little mushy. 996 00:38:09,467 --> 00:38:12,266 [Alex] I agree the cake pop is too moist, 997 00:38:12,266 --> 00:38:13,730 but the rest of it I really like. 998 00:38:13,730 --> 00:38:14,000 but the rest of it I really like. 999 00:38:14,066 --> 00:38:15,266 [chuckles] 1000 00:38:15,266 --> 00:38:17,500 [Alex] It's the blueberry, longan berry combination to me 1001 00:38:17,567 --> 00:38:19,367 that's great game play. 1002 00:38:19,367 --> 00:38:21,166 'Cause it's a pantry ingredient 1003 00:38:21,166 --> 00:38:24,000 that enhances the longan berry, which was in the basket. 1004 00:38:24,066 --> 00:38:25,000 Thank you, Chefs. 1005 00:38:25,066 --> 00:38:26,166 Chef Jazmine, thank you. 1006 00:38:26,767 --> 00:38:28,467 Thank you. 1007 00:38:28,467 --> 00:38:31,000 All right, Chefs, your appetizers, entrees, and desserts 1008 00:38:31,000 --> 00:38:34,266 are all of equal importance as the judges make this call. 1009 00:38:34,867 --> 00:38:36,033 Thank you. 1010 00:38:39,300 --> 00:38:42,367 Judges, so, you would expect seriousness and precision 1011 00:38:42,367 --> 00:38:43,467 from military chefs, 1012 00:38:43,467 --> 00:38:43,730 but did they also bring a little fun? 1013 00:38:43,730 --> 00:38:45,700 but did they also bring a little fun? 1014 00:38:45,767 --> 00:38:47,266 [Sunny] I thought it was great. 1015 00:38:47,266 --> 00:38:49,900 It was nice to see them play well together in the sandbox. 1016 00:38:49,967 --> 00:38:52,266 And that first round was something else. 1017 00:38:52,266 --> 00:38:55,867 Georges came in with that grilled shrimp, 1018 00:38:55,867 --> 00:38:59,000 with that feisty sauce on the bottom, remember that curry? 1019 00:38:59,066 --> 00:39:01,600 That was just really, to me, flavorful. 1020 00:39:01,667 --> 00:39:03,300 I really loved Jazmine's wonton. 1021 00:39:03,300 --> 00:39:05,600 I think the flavors she developed in that were really, really good. 1022 00:39:05,667 --> 00:39:08,567 The only disappointing thing for me was the actual broth that she had. 1023 00:39:08,567 --> 00:39:11,567 It just tasted too much just like buzzed up Navy-bean soup. 1024 00:39:11,567 --> 00:39:12,567 It was murky. 1025 00:39:13,266 --> 00:39:13,730 Moving on to the main course. 1026 00:39:13,730 --> 00:39:14,600 Moving on to the main course. 1027 00:39:14,667 --> 00:39:17,266 Both of these chefs sort of tamed the pineapple down, 1028 00:39:17,266 --> 00:39:18,867 and it was actually pretty good. 1029 00:39:18,867 --> 00:39:20,266 -I thought the vinaigrette... -[Sunny] Oh! 1030 00:39:20,266 --> 00:39:22,500 [Marc] ...on, uh, Jazmine's salad was good. 1031 00:39:22,567 --> 00:39:23,600 [Sunny] It was delicious. 1032 00:39:23,667 --> 00:39:25,166 The vinaigrette was tasty. 1033 00:39:25,166 --> 00:39:28,400 But the French fries, she sort of swept that under the rug. 1034 00:39:28,467 --> 00:39:30,567 I thought Georges did a great job with the pineapple. 1035 00:39:30,567 --> 00:39:33,066 I thought the pineapple sort of salsa that he put on top, 1036 00:39:33,066 --> 00:39:34,567 it was pineapple, fresh peppers, 1037 00:39:34,567 --> 00:39:35,867 I think that was really nice. 1038 00:39:35,867 --> 00:39:39,600 But I did not like the way Georges cooked his branzino. 1039 00:39:39,667 --> 00:39:42,600 My fish was sort of half-steamed and overcooked. 1040 00:39:42,667 --> 00:39:43,730 For me, bad game play. 1041 00:39:43,730 --> 00:39:43,900 For me, bad game play. 1042 00:39:50,700 --> 00:39:52,767 [Jazmine] I think we both did a really good job. 1043 00:39:52,767 --> 00:39:54,767 I feel like I could have definitely done more, 1044 00:39:54,767 --> 00:39:55,900 but don't we all? 1045 00:39:57,367 --> 00:39:58,867 [Georges] I'm feeling very nervous right now. 1046 00:39:58,867 --> 00:40:01,000 You don't know what's going on through the judge's minds. 1047 00:40:01,066 --> 00:40:02,467 It's anyone's game, 1048 00:40:02,467 --> 00:40:04,266 so, I just hope for the best. 1049 00:40:06,166 --> 00:40:08,667 So, who's dish is on the chopping block? 1050 00:40:19,166 --> 00:40:21,166 Chef Jazmine, you've been Chopped. 1051 00:40:21,166 --> 00:40:22,400 Judges... 1052 00:40:22,467 --> 00:40:26,467 Jazmine, we wish that both of you could win. 1053 00:40:26,467 --> 00:40:28,600 We loved your wonton soup, 1054 00:40:28,667 --> 00:40:31,266 but we just felt like it needed some freshness 1055 00:40:31,266 --> 00:40:32,200 and some texture. 1056 00:40:33,066 --> 00:40:34,100 For your entree, 1057 00:40:34,166 --> 00:40:38,000 we loved how beautifully you cooked the branzino, 1058 00:40:38,000 --> 00:40:41,367 but we just couldn't find those French fries in the breading. 1059 00:40:41,367 --> 00:40:43,730 We were left feeling like you were on the hunt 1060 00:40:43,730 --> 00:40:43,767 We were left feeling like you were on the hunt 1061 00:40:43,767 --> 00:40:45,367 for the basket ingredient, 1062 00:40:45,367 --> 00:40:47,066 and so, we had to chop you. 1063 00:40:48,000 --> 00:40:49,367 Thank you so much, Chefs. 1064 00:40:50,200 --> 00:40:51,400 So very proud of you. 1065 00:40:51,467 --> 00:40:52,400 -Thank you so much. -Thank you. 1066 00:40:52,467 --> 00:40:53,967 [Jazmine] I'm so proud of myself. 1067 00:40:53,967 --> 00:40:58,000 This is a competition that's designed to see you work under pressure, 1068 00:40:58,000 --> 00:41:00,066 and I'm glad that I was able to do that today. 1069 00:41:02,367 --> 00:41:04,567 [Ted] And that means, Chef Georges Labaki, 1070 00:41:04,567 --> 00:41:06,266 you are the Chopped Champion, 1071 00:41:06,266 --> 00:41:08,266 and you have got some more work to do. 1072 00:41:08,266 --> 00:41:09,567 -Congratulations. -[Georges] Yes, Chef. Thank you. 1073 00:41:09,567 --> 00:41:10,800 [applauding] 1074 00:41:12,767 --> 00:41:13,730 To be a refugee from the Lebanon War, 1075 00:41:13,730 --> 00:41:14,967 To be a refugee from the Lebanon War, 1076 00:41:14,967 --> 00:41:16,000 even joining the military, 1077 00:41:16,066 --> 00:41:18,266 traveling, working overseas, 1078 00:41:18,266 --> 00:41:20,600 and then now here, like, this is awesome. 1079 00:41:20,667 --> 00:41:24,266 This one feels incredible, and I'm ready to do it again in the finale... 1080 00:41:24,266 --> 00:41:25,800 Wow! 1081 00:41:25,800 --> 00:41:27,300 [Georges] ...and show everybody what the Navy is all about. 1082 00:41:29,667 --> 00:41:32,967 [Ted] Are you ready to fly high in the Chopped kitchen? 1083 00:41:32,967 --> 00:41:34,133 [woman 1] Get ready for this heat. 1084 00:41:34,133 --> 00:41:36,166 [woman 2] All that matters is what's on the plate. 1085 00:41:36,166 --> 00:41:37,100 All right, work, work! 1086 00:41:37,100 --> 00:41:38,567 Time is flying! 1087 00:41:39,767 --> 00:41:40,667 Flying! 1088 00:41:40,667 --> 00:41:41,600 Oh, yeah, baby, let's go! 1089 00:41:42,266 --> 00:41:43,567 It looks perfect! 1090 00:41:43,567 --> 00:41:43,730 [Ted] Who has what it takes... 1091 00:41:43,730 --> 00:41:44,767 [Ted] Who has what it takes... 1092 00:41:45,867 --> 00:41:47,400 ...to take down a titan? 1093 00:41:48,100 --> 00:41:50,367 Four elite military chefs 1094 00:41:50,367 --> 00:41:53,500 against three Chopped legends. 1095 00:41:53,567 --> 00:41:55,800 -[Sunny] Plate like fire! -Yes! 1096 00:41:55,867 --> 00:41:57,166 -[Sunny] Whisk, whisk and whisk! -Argh! 1097 00:41:57,166 --> 00:41:57,900 -Gotta put it on that plate. -Nothing!