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!