1
00:00:01,767 --> 00:00:02,834
[Opal] I feel a lot of pride.
2
00:00:02,867 --> 00:00:05,400
There's a lot of honor
involved in this.
3
00:00:05,467 --> 00:00:08,100
[Caleb] My whole life,
people have always
kinda doubted me.
4
00:00:08,100 --> 00:00:09,767
I'm ready to silence
those haters.
5
00:00:11,467 --> 00:00:12,300
Let's get it.
6
00:00:12,967 --> 00:00:14,767
Double time!
7
00:00:14,767 --> 00:00:18,000
[Ted] This tournament
is about honor
and commitment.
8
00:00:18,567 --> 00:00:19,634
[woman] I don't quit.
9
00:00:19,634 --> 00:00:21,300
[Georges] This is all
or nothing for me.
10
00:00:21,367 --> 00:00:22,800
[Xavier] I love this feeling.
11
00:00:22,867 --> 00:00:24,767
[woman] The adrenaline rush
is real.
12
00:00:24,767 --> 00:00:26,700
[Ted] Sixteen military chefs
13
00:00:26,767 --> 00:00:29,100
battle to represent
their branch.
14
00:00:29,100 --> 00:00:30,000
Champs will join forces...
15
00:00:30,000 --> 00:00:31,266
Champs will join forces...
16
00:00:31,266 --> 00:00:33,000
Unbelievably crazy.
17
00:00:33,000 --> 00:00:34,567
[Ted] ...it's
our nation's best...
18
00:00:34,567 --> 00:00:36,166
[Sunny] You can
say that again.
19
00:00:36,166 --> 00:00:37,900
[Blesam] B-E-S-T, best.
20
00:00:37,967 --> 00:00:39,367
-It's so good.
-[cheering]
21
00:00:40,266 --> 00:00:42,367
[Ted] ...put
to the ultimate test.
22
00:00:42,367 --> 00:00:44,567
These chefs, they'll do
whatever it takes to win.
23
00:00:44,567 --> 00:00:46,400
Oh, yeah, baby, here we go.
24
00:00:46,467 --> 00:00:48,367
-[groans]
-You've gotta finish.
25
00:00:48,367 --> 00:00:50,800
[Opal] But you don't train
for something like this.
26
00:00:50,867 --> 00:00:52,867
[man] Everything
has to be flawless.
27
00:00:54,166 --> 00:00:55,767
[woman] The only time
you fail...
28
00:00:55,767 --> 00:00:57,300
-[man grunts]
-...is when you quit.
29
00:00:57,367 --> 00:00:58,266
Let's go!
30
00:00:58,266 --> 00:00:59,400
[shouting] What do
you want from me?
31
00:00:59,467 --> 00:01:00,000
Get the food on the plate.
32
00:01:00,000 --> 00:01:00,667
Get the food on the plate.
33
00:01:00,667 --> 00:01:02,333
Oh, God!
34
00:01:02,333 --> 00:01:04,867
[in normal voice] I'm here
to win and that's exactly
what I'm gonna do.
35
00:01:04,867 --> 00:01:06,100
-[Sunny] Remember,
he's bomb squad.
-He's bomb squad.
36
00:01:06,166 --> 00:01:09,800
[Ted] This is Chopped.
Military Salute.
37
00:01:12,367 --> 00:01:13,667
[Mo] Integrity first,
38
00:01:13,667 --> 00:01:16,200
service before self,
and excellence in all we do.
39
00:01:16,266 --> 00:01:17,967
That's why we're the best.
40
00:01:17,967 --> 00:01:19,200
[Opal] I joined
because I wanted to be part
41
00:01:19,266 --> 00:01:20,266
of something
greater than myself
42
00:01:20,266 --> 00:01:22,800
[Xavier] I love it honestly.
43
00:01:22,867 --> 00:01:24,567
[Blesam] In the Air Force,
we have this slogan,
44
00:01:24,567 --> 00:01:26,367
"Aim High ... Fly-Fight-Win".
45
00:01:27,400 --> 00:01:28,500
That's exactly what
I'm here to do.
46
00:01:29,800 --> 00:01:30,000
My name is Opal Poullard,
47
00:01:30,000 --> 00:01:31,000
My name is Opal Poullard,
48
00:01:31,066 --> 00:01:32,667
and I am an advanced
culinary instructor
49
00:01:32,667 --> 00:01:35,367
based out of Fort Lee,
Virginia.
50
00:01:35,367 --> 00:01:38,066
I describe my style of cooking
to be very diverse.
51
00:01:38,066 --> 00:01:41,600
As a culinary instructor,
I teach all military chefs.
52
00:01:41,667 --> 00:01:43,300
Show me what you got, chef.
53
00:01:43,367 --> 00:01:45,467
You have to be one
of the best to teach the best.
54
00:01:46,767 --> 00:01:47,800
Smells amazing.
55
00:01:47,867 --> 00:01:49,967
I'm the best
the Air Force has to offer,
56
00:01:49,967 --> 00:01:52,266
and now I'm coming for that
Chopped champion title.
57
00:01:57,367 --> 00:01:58,767
My name is Blesam Sadang.
58
00:01:58,767 --> 00:02:00,000
I'm a services craftsman
59
00:02:00,000 --> 00:02:00,066
I'm a services craftsman
60
00:02:00,066 --> 00:02:03,467
based out of Little Rock
Air Force Base, Arkansas.
61
00:02:03,467 --> 00:02:05,867
I grew up in a little
small island
in the South Pacific.
62
00:02:05,867 --> 00:02:08,200
We cook a lot
with Asian spices
63
00:02:08,266 --> 00:02:09,600
and different type of sauces.
64
00:02:09,667 --> 00:02:11,500
When you taste my food,
you'll expect flavor.
65
00:02:11,567 --> 00:02:12,700
There's no denying it.
66
00:02:12,767 --> 00:02:14,700
That's how you grill
a short rib right there.
67
00:02:17,066 --> 00:02:18,467
I'm very competitive.
68
00:02:18,467 --> 00:02:20,266
I think of cooking
competitions as a sport
69
00:02:20,266 --> 00:02:22,467
and one thing's
on our mind is to win.
So I'm here to win.
70
00:02:26,100 --> 00:02:28,467
[Mo] This win is mine.
71
00:02:28,467 --> 00:02:30,000
Typically, when people say
that they get chopped first,
I feel... [laughs]
72
00:02:30,000 --> 00:02:32,100
Typically, when people say
that they get chopped first,
I feel... [laughs]
73
00:02:32,900 --> 00:02:34,667
I am a culinary specialist
74
00:02:34,667 --> 00:02:36,700
stationed at Peterson
Space Force Base.
75
00:02:36,767 --> 00:02:38,500
Make sure you guys have
everything you need.
76
00:02:38,567 --> 00:02:41,567
My style of cooking
is inspired by my culture.
77
00:02:41,567 --> 00:02:44,500
Oh, we're just crisping up
some chicken skin.
78
00:02:44,567 --> 00:02:46,600
I was born and raised
in the Philippines.
79
00:02:46,667 --> 00:02:48,467
My grandma
inspired me to cook.
80
00:02:48,467 --> 00:02:51,967
The Air Force has
given me the opportunity
to do what I love.
81
00:02:51,967 --> 00:02:55,567
I was deployed in a very
remote location in Africa,
82
00:02:55,567 --> 00:02:57,967
and I've worked
in mobile kitchens.
83
00:02:57,967 --> 00:03:00,000
So working in the Chopped
kitchen will be a breeze.
84
00:03:00,000 --> 00:03:00,567
So working in the Chopped
kitchen will be a breeze.
85
00:03:03,667 --> 00:03:05,867
[exclaims] Mami,
this looks good.
86
00:03:08,000 --> 00:03:09,800
I am a services craftsman.
87
00:03:09,867 --> 00:03:11,800
I'm based in Okinawa, Japan.
88
00:03:11,867 --> 00:03:15,600
My style of food has
definitely stemmed
from my childhood.
89
00:03:18,166 --> 00:03:20,667
While other kids
were watching cartoons,
90
00:03:20,667 --> 00:03:23,367
I was watching
the Food Network
and culinary shows.
91
00:03:23,367 --> 00:03:25,400
It's gonna be umami,
little spicy,
92
00:03:25,467 --> 00:03:26,533
and a whole lot of flavor.
93
00:03:29,000 --> 00:03:30,000
In my position,
we're at the flight kitchen
94
00:03:30,000 --> 00:03:31,000
In my position,
we're at the flight kitchen
95
00:03:31,066 --> 00:03:33,800
we provide flight meals
to anyone that's gonna
be on the aircraft.
96
00:03:33,867 --> 00:03:35,266
If I can handle
a flight kitchen,
97
00:03:35,266 --> 00:03:37,000
I can handle
a Chopped kitchen.
98
00:03:47,166 --> 00:03:49,667
Our Military Salute
tournament continues
99
00:03:49,667 --> 00:03:51,767
with four chefs
from the US Air Force
100
00:03:51,767 --> 00:03:53,767
touching down
in the Chopped kitchen.
101
00:03:53,767 --> 00:03:54,767
Welcome, everyone.
102
00:03:54,767 --> 00:03:56,166
-Good morning, Ted.
-Thank you. Hi, Ted.
103
00:03:56,166 --> 00:03:59,400
You're competing for a spot
in the tournament's finale
104
00:03:59,467 --> 00:04:00,000
where you'll join winners
from three other branches
105
00:04:00,000 --> 00:04:02,100
where you'll join winners
from three other branches
106
00:04:02,100 --> 00:04:04,066
of the US Armed Forces.
107
00:04:04,066 --> 00:04:07,500
So which one is going
to win the coveted
108
00:04:07,567 --> 00:04:09,767
Air Force slot on the team?
109
00:04:09,767 --> 00:04:10,667
-It's gonna be me.
-It's gonna be me,
110
00:04:10,667 --> 00:04:11,600
-of course.
-This girl right here.
111
00:04:11,600 --> 00:04:13,467
I didn't fly thousands
of miles to lose.
112
00:04:13,467 --> 00:04:15,266
All right,
let's get into these.
113
00:04:18,000 --> 00:04:19,767
Please reveal your
appetizer ingredients.
114
00:04:21,600 --> 00:04:23,400
Oh, man. [laughs]
115
00:04:23,467 --> 00:04:24,367
-Oh, wow.
-[Ted] What do you chefs
116
00:04:24,367 --> 00:04:27,066
think of pilot bread crackers,
117
00:04:27,700 --> 00:04:29,000
rainbow carrots...
118
00:04:29,000 --> 00:04:30,000
Well, baby colorful carrots.
119
00:04:30,000 --> 00:04:30,400
Well, baby colorful carrots.
120
00:04:31,266 --> 00:04:33,100
-...goat chops...
-Goat chops.
121
00:04:33,100 --> 00:04:34,767
I can do something with this.
122
00:04:35,867 --> 00:04:37,567
That's our cream cheese.
123
00:04:37,567 --> 00:04:39,567
...and a bowl of chili?
124
00:04:39,567 --> 00:04:41,066
It's got my brain
spinning right now.
125
00:04:41,066 --> 00:04:43,467
It's gonna be a challenge
but we'll make it happen.
126
00:04:43,467 --> 00:04:46,567
Thirty minutes to produce
flavorful creative apps.
127
00:04:48,767 --> 00:04:49,800
Clock starts now.
128
00:04:49,867 --> 00:04:50,900
-[Alex] All right.
-[all clamoring]
129
00:04:50,900 --> 00:04:52,867
-Let's go, let's do this!
-Sounds like a bass.
130
00:04:52,867 --> 00:04:54,066
[judges] All right!
131
00:04:55,867 --> 00:04:57,800
-Behind.
-Judges, to be
in the Air Force,
132
00:04:57,867 --> 00:05:00,000
you have to have
nerves of steel
and be able to think quickly
133
00:05:00,000 --> 00:05:00,567
you have to have
nerves of steel
and be able to think quickly
134
00:05:00,567 --> 00:05:04,000
in the most
challenging situations,
all of which is to say,
135
00:05:04,000 --> 00:05:06,266
the pressure of the Chopped
kitchen might not even
136
00:05:06,266 --> 00:05:08,300
-faze these people.
-Not at all.
137
00:05:08,367 --> 00:05:10,100
I'm a former Air Force member.
138
00:05:10,166 --> 00:05:12,300
I got in that Chopped kitchen,
was not fazed.
139
00:05:12,367 --> 00:05:14,767
I would call the demeanor
of our Air Force chefs
140
00:05:14,767 --> 00:05:16,967
pure military bearing.
141
00:05:16,967 --> 00:05:18,000
Don't let 'em see you sweat.
142
00:05:18,000 --> 00:05:19,667
I feel like I'm more
nervous than they are.
143
00:05:19,667 --> 00:05:21,667
I'm very nervous.
144
00:05:21,667 --> 00:05:24,066
[Mo] Chopped is no joke,
it's stressful.
145
00:05:24,066 --> 00:05:27,200
But I'm a master resilience
trainer where I equip people
146
00:05:27,266 --> 00:05:29,800
with tools to cope
with stress.
147
00:05:29,867 --> 00:05:30,000
So I'm feeling strong,
competitive, and confident.
148
00:05:30,000 --> 00:05:34,000
So I'm feeling strong,
competitive, and confident.
149
00:05:35,667 --> 00:05:38,567
As soon as I see the chili,
I know I wanna make hash.
150
00:05:38,567 --> 00:05:40,700
I was born and raised
in the Philippines.
151
00:05:40,767 --> 00:05:43,867
The hash is similar
to a Filipino dish
called giniling,
152
00:05:43,867 --> 00:05:45,100
and giniling means ground.
153
00:05:45,166 --> 00:05:46,867
I'm using the goat chops
154
00:05:46,867 --> 00:05:48,767
as an additional
meat component
155
00:05:48,767 --> 00:05:51,266
in my hash
along with the chili.
156
00:05:51,266 --> 00:05:53,800
The Air Force has taught me
how to be hard-working
157
00:05:53,867 --> 00:05:55,867
and driven. I'm a mom of two.
158
00:05:55,867 --> 00:05:57,100
Is it yummy?
159
00:05:57,100 --> 00:05:58,900
Winning Chopped would
160
00:05:58,967 --> 00:06:00,000
definitely show their mom's
hard work, resiliency.
161
00:06:00,000 --> 00:06:03,467
definitely show their mom's
hard work, resiliency.
162
00:06:04,166 --> 00:06:05,967
Mom is tough.
163
00:06:05,967 --> 00:06:07,700
I'm super ready to come
into this Chopped kitchen
164
00:06:07,700 --> 00:06:10,800
because of the experience
that I've had with working
with limited resources.
165
00:06:10,867 --> 00:06:12,367
I've been cooking in a tent
166
00:06:12,367 --> 00:06:13,567
feeding up to 400 people,
167
00:06:13,567 --> 00:06:15,367
and so this Chopped kitchen
is gonna be nothing to me.
168
00:06:15,367 --> 00:06:17,500
I've never worked
with goat meat before,
169
00:06:17,567 --> 00:06:19,066
but I've worked
with lamb chops.
170
00:06:19,066 --> 00:06:21,600
I'm thinking that they're
kind of the same type
or style of protein.
171
00:06:21,667 --> 00:06:24,567
We might think that
a goat chop will be
really long cooking,
172
00:06:24,567 --> 00:06:26,266
-but these are decently
quick cooking.
-[Sunny] Yeah, sure.
173
00:06:26,266 --> 00:06:28,066
[Alex] And then to top it off,
174
00:06:28,066 --> 00:06:30,000
we're doing a double protein
with a giant bowl of chili.
175
00:06:30,000 --> 00:06:31,467
we're doing a double protein
with a giant bowl of chili.
176
00:06:31,467 --> 00:06:33,867
I don't know how
you make it into an appetizer.
177
00:06:33,867 --> 00:06:36,700
-Right, right.
-I think that's
kind of the challenge.
178
00:06:36,767 --> 00:06:38,967
[Blesam] I am making encrusted
179
00:06:38,967 --> 00:06:41,166
goat meat on a bed of chili
with glazed carrots.
180
00:06:41,166 --> 00:06:43,266
After I cut my goat meat,
I begin to work
181
00:06:43,266 --> 00:06:45,967
on my pilot bread crackers
and my crust for the goat.
182
00:06:45,967 --> 00:06:47,467
[Marc] So these are crackers
that are in a can.
183
00:06:47,467 --> 00:06:49,000
I guess they take
all the oxygen out
184
00:06:49,066 --> 00:06:51,300
so they can last
for a long time.
185
00:06:51,367 --> 00:06:52,467
You can make a crust with it,
186
00:06:52,467 --> 00:06:53,967
you can use it
to thicken something.
187
00:06:53,967 --> 00:06:55,200
I think it would be great
on top of a salad.
188
00:06:59,266 --> 00:07:00,000
[Opal] As
a culinary instructor,
189
00:07:00,000 --> 00:07:00,467
[Opal] As
a culinary instructor,
190
00:07:00,467 --> 00:07:03,767
I teach chefs across all
the branches in the military.
191
00:07:03,767 --> 00:07:05,600
The students
that I teach go on
192
00:07:05,667 --> 00:07:07,567
to cook for the military's
top officials.
193
00:07:07,567 --> 00:07:10,066
And I take that responsibility
very seriously.
194
00:07:10,066 --> 00:07:11,767
I'm making a goat
chili croquette
195
00:07:11,767 --> 00:07:13,367
with a carrot purée.
196
00:07:13,367 --> 00:07:16,500
I think the goat chops
will work well
in the croquette
197
00:07:16,567 --> 00:07:19,600
because the flavors will
blend well with the chili.
198
00:07:22,800 --> 00:07:24,166
[Xavier] When I see
these goat chops,
199
00:07:24,166 --> 00:07:27,400
the first thing that comes
to mind is pan searing them.
200
00:07:27,467 --> 00:07:29,367
I'm making
a pan-seared goat chop
201
00:07:29,367 --> 00:07:30,000
with reconstructed chili.
202
00:07:30,000 --> 00:07:30,767
with reconstructed chili.
203
00:07:32,100 --> 00:07:34,266
What I've learned the most
about being in the Air Force
204
00:07:34,266 --> 00:07:36,567
is definitely how to think
on my toes
205
00:07:36,567 --> 00:07:38,166
and be quick on my feet.
206
00:07:38,166 --> 00:07:40,567
So I plan
to reconstruct the chili
207
00:07:40,567 --> 00:07:43,266
and enhance it with
the carrots, shallots,
208
00:07:43,266 --> 00:07:45,100
rosemary, thyme, and garlic.
209
00:07:46,567 --> 00:07:47,967
Everything is sautéing
in the pan,
210
00:07:47,967 --> 00:07:49,367
I feel like
I'm in my zone now.
211
00:07:52,567 --> 00:07:54,400
[Mo] I'm hoping that
the rainbow carrots
212
00:07:54,467 --> 00:07:57,266
will bring texture and pop
of color to my hash.
213
00:07:57,266 --> 00:07:59,367
Mo, how are you feeling
down there?
How's the pressure?
214
00:07:59,367 --> 00:08:00,000
-Is it just like--
-I--
215
00:08:00,000 --> 00:08:00,767
-Is it just like--
-I--
216
00:08:00,767 --> 00:08:02,100
I'm feeling it.
I don't stress,
217
00:08:02,100 --> 00:08:03,767
still don't know
what to do with the crackers.
218
00:08:03,767 --> 00:08:06,100
Heyo! Crackers.
219
00:08:06,166 --> 00:08:09,800
Pilot bread crackers,
it's really dry.
220
00:08:09,867 --> 00:08:11,266
Tastes like cardboard.
221
00:08:11,266 --> 00:08:13,400
I am parched
after that first bite,
222
00:08:13,467 --> 00:08:15,367
like, it's so dry.
223
00:08:15,367 --> 00:08:18,967
So I decide to make
a crumble out
of these crackers,
224
00:08:18,967 --> 00:08:20,767
and mix it with fresh herbs
225
00:08:20,767 --> 00:08:22,967
to add flavor and texture
to the dish.
226
00:08:24,000 --> 00:08:25,266
I taste my potatoes
227
00:08:25,266 --> 00:08:27,667
and my potatoes are still
not cooked through.
228
00:08:27,667 --> 00:08:29,266
I'm really starting to worry.
229
00:08:29,266 --> 00:08:30,000
I put a lid on it hoping
the steam will help it.
230
00:08:30,000 --> 00:08:32,667
I put a lid on it hoping
the steam will help it.
231
00:08:34,000 --> 00:08:36,367
[Opal] To make
my carrot purée,
I boil the carrots
232
00:08:36,367 --> 00:08:38,266
and I blend them
with heavy cream.
233
00:08:38,266 --> 00:08:41,000
It's not blending well,
it's too thick.
234
00:08:41,000 --> 00:08:43,500
But my experience
serving in the Air Force
235
00:08:43,567 --> 00:08:44,700
-has really shaped me...
-Behind, chefs.
236
00:08:44,700 --> 00:08:46,100
-...to think quickly
on my feet.
-Behind.
237
00:08:46,166 --> 00:08:48,867
So I add water to it
to loosen it up
238
00:08:48,867 --> 00:08:50,200
and I think it'll be okay.
239
00:08:54,000 --> 00:08:55,667
[Xavier] I pull out
the pilot bread crackers
240
00:08:55,667 --> 00:08:57,667
and grab the food processor
241
00:08:57,667 --> 00:09:00,000
along with the rosemary,
thyme, and garlic.
242
00:09:00,000 --> 00:09:00,767
along with the rosemary,
thyme, and garlic.
243
00:09:00,767 --> 00:09:03,467
I want to use them
as a garnish
for the goat chops.
244
00:09:03,467 --> 00:09:05,266
[Marc] Boy, Xavier's gonna
give us a lot of crackers.
245
00:09:05,266 --> 00:09:07,467
Pilot bread crackers
are definitely not something
246
00:09:07,467 --> 00:09:09,500
we serve day-to-day
at the Air Force Base.
247
00:09:11,867 --> 00:09:13,000
[Blesam] Rainbow carrots
are sweet,
248
00:09:13,000 --> 00:09:16,066
so I am thinking
of making a glaze with it.
249
00:09:16,066 --> 00:09:18,767
My goal of these carrots
is to make something sweet
250
00:09:18,767 --> 00:09:20,100
and a little bit of spice.
251
00:09:21,200 --> 00:09:22,400
What's that?
252
00:09:22,400 --> 00:09:25,000
-Oh, cut.
-[man] All right, come on,
come with me.
253
00:09:25,066 --> 00:09:27,100
I don't like
these kind of updates
254
00:09:27,100 --> 00:09:28,667
but Blesam has cut himself.
255
00:09:28,667 --> 00:09:30,000
[Blesam] I run over
and I get my bandage.
256
00:09:30,000 --> 00:09:31,200
[Blesam] I run over
and I get my bandage.
257
00:09:31,266 --> 00:09:33,567
Blesam got cut and he walked
away from the pan.
258
00:09:33,567 --> 00:09:34,567
He burned his carrots.
259
00:09:36,900 --> 00:09:38,367
[Blesam] Yeah,
this cut is unexpected
260
00:09:38,367 --> 00:09:40,266
so it's definitely
throwing me off my game.
261
00:09:49,200 --> 00:09:50,800
So Blesam cut himself.
262
00:09:50,867 --> 00:09:52,867
When he was going
to get himself fixed up,
263
00:09:52,867 --> 00:09:54,300
he ended up
burning his carrots.
264
00:09:54,367 --> 00:09:56,867
I cannot not have
these carrots on this plate.
265
00:09:56,867 --> 00:09:59,667
Chefs, less than five minutes
to get this done.
266
00:09:59,667 --> 00:10:01,967
Change your plans
if you have to.
267
00:10:01,967 --> 00:10:03,467
[Blesam] So I'm remaking
the carrots,
268
00:10:03,467 --> 00:10:05,266
I'm dicing them up and then
269
00:10:05,266 --> 00:10:08,800
I'm getting some more butter
and brown sugar.
270
00:10:08,867 --> 00:10:12,166
Wait a minute.
I'm seeing fried eggs
going in now.
271
00:10:12,166 --> 00:10:14,500
I am making fried eggs
for my hash
272
00:10:14,500 --> 00:10:14,667
I am making fried eggs
for my hash
273
00:10:14,667 --> 00:10:16,800
to give a richness of flavor.
274
00:10:16,867 --> 00:10:19,166
It's hard to fry four eggs
when you are under pressure.
275
00:10:19,166 --> 00:10:21,600
[Sunny] Yeah,
you gotta take your time
with the sunny-side up egg.
276
00:10:21,667 --> 00:10:23,867
-Right, and you don't have
a hell of a lot of time.
-[Sunny] Sure don't.
277
00:10:23,867 --> 00:10:25,066
-Behind, behind.
-[Opal] Heard, heard.
278
00:10:25,066 --> 00:10:26,467
[Mo] Behind, behind,
behind, behind.
279
00:10:28,867 --> 00:10:30,166
Opal, what are you frying?
280
00:10:30,166 --> 00:10:32,266
I went ahead
and took the chili
281
00:10:32,266 --> 00:10:35,266
and I-- I had, uh,
seared off the goat meat,
282
00:10:35,266 --> 00:10:36,767
put that together
with some goat cheese,
283
00:10:36,767 --> 00:10:39,667
-and just tried to make
a quick croquette out of that.
-I'll take it.
284
00:10:39,667 --> 00:10:41,166
I have three
basket ingredients
285
00:10:41,166 --> 00:10:43,367
in these croquettes.
I need them to be perfect.
286
00:10:43,367 --> 00:10:44,500
They are stressed,
you can tell.
287
00:10:44,500 --> 00:10:46,000
They are stressed,
you can tell.
288
00:10:46,000 --> 00:10:48,200
None of 'em are talking
to each other or smiling.
289
00:10:48,266 --> 00:10:51,000
They mean business
and it's crunch time.
290
00:10:51,066 --> 00:10:53,700
One minute left,
you gotta get it all
on the plate, let's go.
291
00:10:53,767 --> 00:10:56,266
[Xavier] I decide
to put the goat chop
292
00:10:56,266 --> 00:10:59,967
in a bowl and layer
the chili on top.
293
00:10:59,967 --> 00:11:01,467
Come on, Air Force,
make me proud.
294
00:11:02,867 --> 00:11:03,867
Blesam's in the pantry.
295
00:11:03,900 --> 00:11:05,166
-[Ted] Thirty seconds, chefs.
-Half a minute.
296
00:11:05,166 --> 00:11:08,100
There's thirty seconds left,
get out of the pantry.
297
00:11:08,166 --> 00:11:09,867
[Blesam] I'm adding onions
to this chili to give it
298
00:11:09,867 --> 00:11:11,567
a little bit of flavor
and crunch.
299
00:11:11,567 --> 00:11:14,467
[Ted] All right, you gotta
fix whatever needs
fixing right now, chefs.
300
00:11:15,467 --> 00:11:17,066
Ten, nine,
301
00:11:17,066 --> 00:11:18,266
-eight...
-You've gotta finish.
302
00:11:18,266 --> 00:11:20,367
-...seven, six...
-Come on!
303
00:11:20,367 --> 00:11:21,767
...five, four,
304
00:11:22,600 --> 00:11:24,867
three, two, one.
305
00:11:24,867 --> 00:11:26,000
Time's up.
306
00:11:27,567 --> 00:11:28,367
Wow.
307
00:11:29,100 --> 00:11:30,000
-[sighs]
-[laughs]
308
00:11:30,800 --> 00:11:32,367
[Xavier] We did it.
309
00:11:32,367 --> 00:11:34,200
I feel like I could've
done a little better
in certain places
310
00:11:34,266 --> 00:11:36,500
but honestly, I just put it--
I gave it my all.
311
00:11:36,567 --> 00:11:38,100
I just put the best dish
I could out there.
312
00:11:38,166 --> 00:11:40,700
[Mo] I feel good
about my dish.
But I'm worried about
313
00:11:40,767 --> 00:11:42,767
my potatoes because when
I tried them in the beginning,
314
00:11:42,767 --> 00:11:44,467
they weren't completely done.
315
00:11:53,967 --> 00:11:56,567
US Air Force chefs,
you have arrived
316
00:11:56,567 --> 00:11:58,100
at the chopping block.
317
00:11:58,100 --> 00:12:01,667
We gave you
an appetizer basket
of pilot bread crackers,
318
00:12:01,667 --> 00:12:06,500
rainbow carrots, goat chops,
and a bowl of chili.
319
00:12:06,567 --> 00:12:09,166
Chef Mo, please tell us
about your appetizer.
320
00:12:09,166 --> 00:12:12,100
I made for you
a chili carrot goat hash,
321
00:12:12,166 --> 00:12:14,000
and on top of it
is a fried egg
322
00:12:14,000 --> 00:12:14,500
and a crumble
of pilot bread crackers.
323
00:12:14,500 --> 00:12:16,500
and a crumble
of pilot bread crackers.
324
00:12:21,166 --> 00:12:23,367
First of all, you came up
with a great idea.
325
00:12:23,367 --> 00:12:25,100
It's a proper dish
for an appetizer.
326
00:12:25,166 --> 00:12:26,767
I like the idea
of the egg on it.
327
00:12:26,767 --> 00:12:28,967
Those bread crackers,
obviously, they're very dry
328
00:12:28,967 --> 00:12:30,767
and I thought, you know,
mixing with parsley was--
329
00:12:30,767 --> 00:12:33,000
was a good idea. It gives
it a little bit of crunch.
330
00:12:33,000 --> 00:12:36,066
It also helped
with the, sort of,
presentation on the plate.
331
00:12:37,266 --> 00:12:40,266
The pilot bread crackers,
I would want more, right?
332
00:12:40,266 --> 00:12:43,567
Just so I could
really get that crunch
and a vibe from it.
333
00:12:43,567 --> 00:12:44,500
Um, I think there are just
some issues beneath the egg.
334
00:12:44,500 --> 00:12:46,100
Um, I think there are just
some issues beneath the egg.
335
00:12:46,100 --> 00:12:48,467
And it was kind of oversoft
and my yolk
336
00:12:48,467 --> 00:12:50,667
just already, it cracked
before I had a chance to it.
337
00:12:50,667 --> 00:12:53,100
I always feel like that's--
that's my job
338
00:12:53,100 --> 00:12:55,367
-to make the yolk run,
you know what I mean?
-Yes, chef.
339
00:12:55,367 --> 00:12:57,367
My potatoes are toothsome.
340
00:12:57,367 --> 00:13:00,467
So maybe it's just
the uniformity of your cut.
341
00:13:00,467 --> 00:13:02,166
Really, really creative.
342
00:13:02,166 --> 00:13:04,300
I have double the potatoes
I do carrots.
343
00:13:04,367 --> 00:13:06,900
There's no potatoes
in the basket.
344
00:13:06,967 --> 00:13:09,367
Stick to that basket,
hug that shoreline,
345
00:13:09,367 --> 00:13:12,066
just go and just look
at that basket.
346
00:13:12,066 --> 00:13:14,500
Yes, chef, I'm coming
for it for the second round.
347
00:13:14,500 --> 00:13:15,000
Yes, chef, I'm coming
for it for the second round.
348
00:13:15,000 --> 00:13:16,300
Next up, Chef Opal.
349
00:13:16,367 --> 00:13:19,266
So chefs, I made for you
a goat chili croquette
350
00:13:19,266 --> 00:13:20,400
with a carrot purée.
351
00:13:20,467 --> 00:13:23,066
How long have you served
with the US Air Force?
352
00:13:23,066 --> 00:13:25,200
So Ted, I've been
in the Air Force for 19 years.
353
00:13:25,266 --> 00:13:26,367
When are you gonna commit?
354
00:13:26,367 --> 00:13:28,367
[all laughing]
355
00:13:28,367 --> 00:13:29,567
Think I'm there
already. [laughs]
356
00:13:29,567 --> 00:13:31,100
And thank you
for your service.
357
00:13:32,667 --> 00:13:36,166
I think the goat cheese
and the chili
358
00:13:36,166 --> 00:13:39,900
as a combination is smart
and successful.
359
00:13:39,967 --> 00:13:42,300
I think the chili notes
in the croquette,
360
00:13:42,367 --> 00:13:43,667
for me, that really works.
361
00:13:44,967 --> 00:13:48,000
I think that the idea
of having the ground beef,
362
00:13:48,066 --> 00:13:51,900
and then you've just knife cut
the-- the goat chop.
363
00:13:51,967 --> 00:13:55,567
Yeah, I'm getting, like, some
big pieces of fat in here.
364
00:13:55,567 --> 00:13:57,700
And then, you really need
to make those crackers
365
00:13:57,767 --> 00:13:59,266
represented here and it's a--
366
00:13:59,266 --> 00:14:00,567
A little bit of a missed
opportunity there.
367
00:14:00,567 --> 00:14:01,467
I disagree.
368
00:14:02,667 --> 00:14:04,166
I actually like the crunch
369
00:14:04,166 --> 00:14:06,467
of the crackers and the panko.
370
00:14:06,467 --> 00:14:08,667
It's super crunchy
but you know,
371
00:14:08,667 --> 00:14:10,266
if you tell me there's
goat cheese, I just--
372
00:14:10,266 --> 00:14:12,300
I don't know, I just feel
like I wanna get that
little... [clicks tongue]
373
00:14:12,367 --> 00:14:14,500
You know, back there
to cut through the fat.
374
00:14:14,500 --> 00:14:14,900
You know, back there
to cut through the fat.
375
00:14:14,967 --> 00:14:18,700
Um, and your carrot purée,
I would just want
a little bit more.
376
00:14:18,767 --> 00:14:19,767
And yeah,
punch up the flavors.
377
00:14:21,266 --> 00:14:24,066
Thank you, Chef Opal.
Next up, Chef Xavier.
378
00:14:24,066 --> 00:14:26,100
Hi, chefs.
I've prepared for you
379
00:14:26,166 --> 00:14:29,900
a pan-seared goat chop
and a reconstructed chili.
380
00:14:29,967 --> 00:14:31,000
Where do you serve, chef?
381
00:14:31,000 --> 00:14:33,300
I'm currently serving
in Okinawa, Japan,
382
00:14:33,367 --> 00:14:34,700
at Kadena Air Force Base.
383
00:14:34,767 --> 00:14:37,100
I am the facility manager
at the flight kitchen.
384
00:14:37,166 --> 00:14:39,800
We have a very
mission-critical job
to do,
385
00:14:39,867 --> 00:14:42,266
provide flight meals
to all the pilots,
386
00:14:42,266 --> 00:14:43,467
and the air crew that go out
387
00:14:43,467 --> 00:14:44,500
and fight the good fight.
388
00:14:44,500 --> 00:14:45,100
and fight the good fight.
389
00:14:45,100 --> 00:14:47,767
I've been there and I've
dined at your facility.
390
00:14:47,767 --> 00:14:50,066
It's an interesting choice
to put this in a bowl.
391
00:14:50,066 --> 00:14:52,000
I appreciate your seasoning
392
00:14:52,000 --> 00:14:54,667
and the cook on the chop.
I just wish I could get to it.
393
00:14:54,667 --> 00:14:56,367
But I do love the addition
394
00:14:56,367 --> 00:14:59,000
of those pilot bread crackers
kind of crumbled
395
00:14:59,000 --> 00:15:01,967
and creating a little bit
of texture.
396
00:15:01,967 --> 00:15:03,100
[Marc] I agree
with a lot of what you said.
397
00:15:03,166 --> 00:15:04,967
I mean, serving a chop
for an appetizer
398
00:15:04,967 --> 00:15:06,467
is not something
you would normally do.
399
00:15:06,467 --> 00:15:09,467
I mean I'm not extra
bulking up for a fight
or something.
400
00:15:09,467 --> 00:15:11,000
It's a tricky basket.
401
00:15:11,066 --> 00:15:14,100
Yeah. So I think your use
of the heirloom carrots
402
00:15:14,166 --> 00:15:14,500
is really, um, spot-on.
403
00:15:14,500 --> 00:15:16,767
is really, um, spot-on.
404
00:15:16,767 --> 00:15:20,367
It's tasty and they
sort of blend in like meat
405
00:15:20,367 --> 00:15:23,667
but then you get them
and they're sort of light
and fresh, which is nice.
406
00:15:23,667 --> 00:15:26,600
And I love the addition
of the thyme and the rosemary.
407
00:15:26,667 --> 00:15:28,867
So good job, really good.
408
00:15:28,867 --> 00:15:29,900
Thank you, chef.
409
00:15:29,967 --> 00:15:32,367
Thank you, Chef Xavier.
Finally, chef Blesam.
410
00:15:32,367 --> 00:15:34,467
Yes, chefs, so I've prepared
for you guys
411
00:15:34,467 --> 00:15:39,266
an encrusted goat meat
on a bed of chili
with some glazed carrots.
412
00:15:39,266 --> 00:15:41,000
I'm originally
from Koror, Palau.
413
00:15:41,066 --> 00:15:44,066
It's a pacific island
near Guam, southeast
of the Philippines.
414
00:15:44,066 --> 00:15:44,500
And I've tried to go back
to my roots and cook the way
415
00:15:44,500 --> 00:15:47,166
And I've tried to go back
to my roots and cook the way
416
00:15:47,166 --> 00:15:48,867
that we used to cook.
So I want you guys to get
417
00:15:48,867 --> 00:15:50,967
the little savory notes
from the chili and the meat,
418
00:15:50,967 --> 00:15:53,200
and the sweetness
of the carrots
to kinda balance it out.
419
00:15:54,400 --> 00:15:56,867
I think your dish
is extremely elegant.
420
00:15:56,867 --> 00:15:59,600
It feels like the most
composed dish that we've had.
421
00:16:00,567 --> 00:16:02,166
I really love
your composition.
422
00:16:02,166 --> 00:16:05,200
The carrots are delicious,
I think they're
very well-cooked.
423
00:16:05,266 --> 00:16:08,767
But I would've loved, like,
a spritz of any kind of acid.
424
00:16:08,767 --> 00:16:12,467
I also love the al dente
of your onions.
425
00:16:12,467 --> 00:16:14,500
There's that little bit
crunch, um,
and I kinda like that.
426
00:16:14,500 --> 00:16:15,700
There's that little bit
crunch, um,
and I kinda like that.
427
00:16:15,767 --> 00:16:18,100
[Marc] I think
presentation-wise,
you did a great job.
428
00:16:18,166 --> 00:16:19,500
The-- The plate
looked very inviting.
429
00:16:19,567 --> 00:16:22,367
For me, the little
piece of, uh, meat on top
430
00:16:22,367 --> 00:16:24,867
that's crusted,
it was just overcooked.
431
00:16:24,867 --> 00:16:26,867
I mean, this is a really
hard basket, and once again,
432
00:16:26,867 --> 00:16:28,166
when you get
two proteins like this,
433
00:16:28,166 --> 00:16:30,367
especially a big piece
of meat like that, you think,
434
00:16:30,367 --> 00:16:31,900
"How do you make
an appetizer with that?"
435
00:16:31,967 --> 00:16:34,600
-It's hard to redirect
in a certain way.
-Thanks, chef.
436
00:16:34,667 --> 00:16:37,066
We also understand
the first round jitters.
437
00:16:37,066 --> 00:16:39,467
You guys are up
against a basket
with four ingredients.
438
00:16:39,467 --> 00:16:43,600
Right. Like, keep that basket
in the center of your mind.
439
00:16:43,667 --> 00:16:44,500
Don't run from it.
440
00:16:44,500 --> 00:16:45,266
Don't run from it.
441
00:16:45,266 --> 00:16:47,767
Um, I'm sure there are plenty
of things you don't run from
442
00:16:47,767 --> 00:16:50,200
in your work. Don't run
from some carrots.
443
00:16:51,800 --> 00:16:55,667
All right. Which three chefs
will move on to cook entrées?
444
00:16:55,667 --> 00:16:57,767
The judges will have
word on that shortly.
445
00:17:00,467 --> 00:17:03,100
I do regret adding that
fat cap to the croquette.
446
00:17:03,100 --> 00:17:04,800
I should've just cut it off.
447
00:17:04,867 --> 00:17:07,667
Based on the feedback as far
as on the chopping block,
448
00:17:07,667 --> 00:17:09,166
I feel it could be
actually myself
449
00:17:09,166 --> 00:17:10,767
or possibly, Chef Xavier.
450
00:17:10,767 --> 00:17:12,166
It would mean a lot
for me to go ahead
451
00:17:12,166 --> 00:17:13,667
and continue cooking
in the next round
452
00:17:13,667 --> 00:17:14,500
because I can take
all the critiques
453
00:17:14,500 --> 00:17:14,800
because I can take
all the critiques
454
00:17:14,867 --> 00:17:17,000
that the judges made
and improve,
455
00:17:17,066 --> 00:17:18,867
because I'm like fine wine,
I get better with time.
456
00:17:29,100 --> 00:17:31,667
Whose dish
is on the chopping block?
457
00:17:39,767 --> 00:17:41,467
Chef Mo, you've been chopped.
458
00:17:41,467 --> 00:17:43,100
Judges.
459
00:17:43,166 --> 00:17:45,767
Mo, I think it's really
just boiled down
460
00:17:45,767 --> 00:17:48,867
to the potatoes. Uh,
they were undercooked.
461
00:17:48,867 --> 00:17:51,367
The egg was a little
bit overcooked.
462
00:17:51,367 --> 00:17:53,667
And those two ingredients
aren't even in the basket.
463
00:17:54,300 --> 00:17:56,367
And so we had to chop you.
464
00:17:56,367 --> 00:17:58,567
Thank you so much
for having us here,
it's truly an honor.
465
00:17:59,166 --> 00:18:00,066
Thank you.
466
00:18:00,066 --> 00:18:01,000
[clapping]
467
00:18:01,000 --> 00:18:01,867
[Mo] Thank you.
468
00:18:02,867 --> 00:18:04,567
I'm definitely disappointed
469
00:18:04,567 --> 00:18:07,467
but the Air Force has
taught me to be resilient.
470
00:18:07,467 --> 00:18:09,667
So I will definitely
be cheering on whoever
471
00:18:09,667 --> 00:18:11,166
makes it to the finals.
472
00:18:19,567 --> 00:18:22,000
Chef Xavier, Chef Blesam,
Chef Opal,
473
00:18:22,066 --> 00:18:24,084
ready or not, you have made it
to round two. Second basket.
474
00:18:24,084 --> 00:18:25,266
ready or not, you have made it
to round two. Second basket.
475
00:18:28,500 --> 00:18:30,800
Check out what the entrée
round has in store for you.
476
00:18:33,300 --> 00:18:34,600
Wow, okay.
477
00:18:34,667 --> 00:18:37,200
Well, this is a new one
for us, perhaps not
for all of you.
478
00:18:37,266 --> 00:18:40,166
-Survival coffee.
-Survival coffee.
479
00:18:40,166 --> 00:18:42,100
What the... What the...
480
00:18:42,166 --> 00:18:44,667
-[Ted] You also have
sugar snap peas.
-Okay.
481
00:18:44,667 --> 00:18:45,500
All right.
482
00:18:46,667 --> 00:18:48,367
[Ted] Airline chicken breast.
483
00:18:48,367 --> 00:18:49,800
[laughing] Airline
chicken breast.
484
00:18:52,000 --> 00:18:53,967
Oh, that's finadene.
485
00:18:53,967 --> 00:18:54,084
[Ted] And finadene sauce.
486
00:18:54,084 --> 00:18:55,567
[Ted] And finadene sauce.
487
00:18:55,567 --> 00:18:58,266
Finadene sauce
is essentially soy sauce
488
00:18:58,266 --> 00:19:00,967
with little bit of vinegar
and some chilis
to give you that heat.
489
00:19:01,967 --> 00:19:04,100
Thirty minutes to bang out
great main dishes.
490
00:19:06,667 --> 00:19:08,000
Clock starts now.
491
00:19:08,066 --> 00:19:08,967
-Yes!
-All right.
492
00:19:08,967 --> 00:19:10,367
[Marc] Come on, let's see it.
493
00:19:10,367 --> 00:19:12,266
Whoa, he's gonna
go get dishes?
494
00:19:15,867 --> 00:19:18,200
I'm hoping this time,
we really get to see
the basket ingredients.
495
00:19:18,266 --> 00:19:19,667
I think that last round
was very difficult.
496
00:19:19,667 --> 00:19:20,667
It was a difficult basket.
497
00:19:20,667 --> 00:19:22,567
Some of the ingredients
were sort of hidden.
498
00:19:22,567 --> 00:19:24,084
But we let 'em know,
we let 'em know.
499
00:19:24,084 --> 00:19:24,266
But we let 'em know,
we let 'em know.
500
00:19:24,266 --> 00:19:26,700
[Marc] I wanna
see you on the plate,
I want flavors.
501
00:19:26,767 --> 00:19:28,100
-Don't be shy.
-Mm-hmm.
502
00:19:31,767 --> 00:19:33,867
[Opal] Airline chicken
is the chicken breast
503
00:19:33,867 --> 00:19:36,066
and the drumette
attached together.
504
00:19:36,066 --> 00:19:37,600
This is the kind of meat
that I actually teach
505
00:19:37,667 --> 00:19:39,000
my students how to fabricate.
506
00:19:39,066 --> 00:19:41,600
[Alex] We start them
with goat chops...
507
00:19:41,667 --> 00:19:43,467
-[Sunny laughing]
-...and chili and now,
508
00:19:43,467 --> 00:19:45,200
we go all the way back
509
00:19:45,266 --> 00:19:48,900
to one of the most
simplistic universal proteins.
510
00:19:48,967 --> 00:19:50,767
A chicken breast,
it's a blank slate.
511
00:19:50,767 --> 00:19:52,467
It looks like an airplane,
like the wing...
512
00:19:52,467 --> 00:19:54,084
-The wing is sticking up.
-...of the chicken, look.
513
00:19:54,084 --> 00:19:54,266
-The wing is sticking up.
-...of the chicken, look.
514
00:19:54,266 --> 00:19:56,600
[Marc] Yeah, very much
like an airplane.
515
00:19:56,667 --> 00:19:58,900
[Opal] I'm gonna make
a finadene chicken stir-fry
516
00:19:58,967 --> 00:20:00,166
and use rice noodles with it.
517
00:20:00,200 --> 00:20:03,867
Finadene sauce is a type
of soy marinate that's used
518
00:20:03,867 --> 00:20:06,000
for barbecue in Guam.
519
00:20:06,066 --> 00:20:08,667
It's clear to me
that Opal is building
in this second round,
520
00:20:08,667 --> 00:20:10,867
she's on a mission
to give us something, sort of,
521
00:20:10,867 --> 00:20:12,667
honed in and really refined.
522
00:20:12,667 --> 00:20:13,867
Those are great qualities.
523
00:20:13,867 --> 00:20:15,600
[Opal] In the first round,
I made a lot of mistakes
524
00:20:15,667 --> 00:20:17,767
which was a little tough
because I know better.
525
00:20:17,767 --> 00:20:20,467
I have a lot more to give
and I want to do a lot better
526
00:20:20,467 --> 00:20:23,367
and show the chefs that
I am here to stay
527
00:20:23,367 --> 00:20:24,084
and I'm here to win.
528
00:20:24,084 --> 00:20:24,500
and I'm here to win.
529
00:20:27,967 --> 00:20:29,600
[Xavier] I feel where
this basket is going,
530
00:20:29,667 --> 00:20:32,000
that is a very
Asian route for me.
531
00:20:32,066 --> 00:20:34,900
I'm making chicken stir-fry
with a coffee twist
532
00:20:34,967 --> 00:20:36,667
and jasmine rice.
533
00:20:36,667 --> 00:20:39,200
With my stir-fry,
I plan to pay homage
534
00:20:39,266 --> 00:20:41,767
to all the locals that I work
with in Okinawa, Japan.
535
00:20:43,467 --> 00:20:45,767
And then, I wanna use
shiitake mushrooms
in my stir-fry
536
00:20:45,767 --> 00:20:48,467
because that's
an Asian mushroom.
537
00:20:48,467 --> 00:20:51,166
I am rehydrating
the shiitake mushrooms
538
00:20:51,166 --> 00:20:54,084
in mirin, finadene sauce,
and the survival coffee.
539
00:20:54,084 --> 00:20:56,166
in mirin, finadene sauce,
and the survival coffee.
540
00:20:56,166 --> 00:20:59,000
The finadene sauce
is really sending people
in the Asian direction.
541
00:20:59,000 --> 00:21:01,166
The finadene sauce,
if you think about it,
542
00:21:01,166 --> 00:21:03,000
it's soy, it's lemon.
543
00:21:03,000 --> 00:21:04,166
[Marc] There's
some heat in it.
544
00:21:04,166 --> 00:21:08,266
I might take that sauce
and whisk butter into it
545
00:21:08,266 --> 00:21:09,567
-or cream...
-[Sunny] Skim
a little bit out.
546
00:21:09,567 --> 00:21:10,667
...and just chill it out.
547
00:21:12,600 --> 00:21:14,100
So I'm familiar
with finadene sauce
548
00:21:14,166 --> 00:21:15,367
'cause it's originated
from Guam
549
00:21:15,367 --> 00:21:17,100
and I'm from Palau near Guam.
550
00:21:17,166 --> 00:21:20,667
I'm making a chicken stir-fry
with sweet coffee glaze
551
00:21:20,667 --> 00:21:22,967
and sesame sugar snap peas.
552
00:21:22,967 --> 00:21:24,084
I'm using the finadene sauce
as my marinade.
553
00:21:24,084 --> 00:21:25,967
I'm using the finadene sauce
as my marinade.
554
00:21:25,967 --> 00:21:28,767
I'm grabbing rice,
lemon juice,
555
00:21:28,767 --> 00:21:30,166
mirin, and onion,
all for my stir-fry.
556
00:21:32,166 --> 00:21:34,266
The one thing
that I have a problem with,
557
00:21:34,266 --> 00:21:35,667
is that dried coffee.
558
00:21:35,667 --> 00:21:38,567
It's actually picked,
it's ground, toasted,
559
00:21:38,567 --> 00:21:40,367
and vacuum sealed.
And it's supposed to last,
560
00:21:40,367 --> 00:21:42,266
for 30 years
or something like that.
561
00:21:42,266 --> 00:21:43,800
[Sunny] Let me tell you,
every military office
562
00:21:43,867 --> 00:21:46,867
runs on some
strong black coffee.
563
00:21:46,867 --> 00:21:49,166
I think, I would rub it,
and use it dry.
564
00:21:49,166 --> 00:21:51,066
[Blesam] I am wanting
to add a little bit
of bitterness
565
00:21:51,066 --> 00:21:53,000
to my finadene sauce,
566
00:21:53,000 --> 00:21:54,084
so I'm adding
the survival coffee to it.
567
00:21:54,084 --> 00:21:55,400
so I'm adding
the survival coffee to it.
568
00:21:55,467 --> 00:21:57,667
What does it mean do you think
that all three chefs
569
00:21:57,667 --> 00:22:01,266
are basically giving you
a stir-fry with really
similar ingredients?
570
00:22:01,266 --> 00:22:03,300
-I mean--
-[Sunny] Well, I think,
they read the basket
571
00:22:03,367 --> 00:22:05,867
and they said,
"We're just gonna play it,
like we see it"
572
00:22:09,367 --> 00:22:13,066
[Opal] I tried
to clean the snap peas
as best as possible.
573
00:22:13,066 --> 00:22:15,567
Get them seared nicely
with a little bit of color.
574
00:22:15,567 --> 00:22:18,667
Keep that crunch
and incorporate that
in the stir-fry.
575
00:22:18,667 --> 00:22:21,667
The Air Force has allowed me
to live out my dream
to become a chef,
576
00:22:21,667 --> 00:22:22,700
so, it will be an honor
577
00:22:22,767 --> 00:22:24,084
to represent them
in the finale.
578
00:22:24,084 --> 00:22:25,300
to represent them
in the finale.
579
00:22:25,367 --> 00:22:27,567
[Sunny] What we're basically,
doing here is creating
580
00:22:27,567 --> 00:22:30,800
an elite military unit
of service members
581
00:22:30,867 --> 00:22:32,800
that win each of these rounds.
582
00:22:32,867 --> 00:22:36,367
Navy, Air Force, Army,
Marines, all team up together
583
00:22:36,367 --> 00:22:38,100
for one common cause.
584
00:22:38,100 --> 00:22:39,500
This is huge.
585
00:22:39,567 --> 00:22:41,266
We've got to pick
the right people, right?
586
00:22:43,000 --> 00:22:45,467
[Xavier] It would mean
the world to me to win
Chopped for my daughter.
587
00:22:45,467 --> 00:22:48,066
I'm the father
of two little girls,
Sariah and Shalom.
588
00:22:48,066 --> 00:22:51,100
It is very important to me
to make it to the next round,
589
00:22:51,100 --> 00:22:53,767
to show them that
they can go for their dreams.
590
00:22:53,767 --> 00:22:54,084
We're seeing a huge mistake
happening right now.
591
00:22:54,084 --> 00:22:55,967
We're seeing a huge mistake
happening right now.
592
00:22:55,967 --> 00:22:58,066
Xavier is making rice,
593
00:22:58,066 --> 00:23:00,100
and he's only got
17 minutes left.
594
00:23:00,166 --> 00:23:03,667
That's not something
you have enough time to do.
595
00:23:03,667 --> 00:23:06,667
[Xavier] I finished
the coffee reduction
with the finadene sauce,
596
00:23:06,667 --> 00:23:08,667
and I set that aside.
597
00:23:08,667 --> 00:23:11,467
I realize, I have less than
10 minutes left,
598
00:23:11,467 --> 00:23:13,000
and I have to start
cooking these veggies.
599
00:23:16,567 --> 00:23:19,100
Blesam is peeling ginger
right now.
600
00:23:19,100 --> 00:23:20,567
-Oh, what a great ingredient.
-Oh, take it.
601
00:23:21,867 --> 00:23:23,600
[Blesam] I've worked
with sugar snap peas before,
602
00:23:23,667 --> 00:23:24,084
so, I'm thinking
I'm going o make
603
00:23:24,084 --> 00:23:25,667
so, I'm thinking
I'm going o make
604
00:23:25,667 --> 00:23:27,867
a quick saute with them.
605
00:23:27,867 --> 00:23:31,467
With fresh ginger,
garlic powder,
and fresh red peppers.
606
00:23:33,166 --> 00:23:35,767
[Opal] For my stir-fry,
I'm making the sauce
using the finadene sauce,
607
00:23:35,767 --> 00:23:39,100
grated garlic, grated ginger.
608
00:23:39,166 --> 00:23:42,166
The energy in the kitchen
at this point,
is pretty frantic.
609
00:23:42,166 --> 00:23:44,867
Everyone's trying to get
their dishe together,
and get it plated.
610
00:23:48,467 --> 00:23:49,967
[Xavier] I'm checking my rice,
and I realize
611
00:23:49,967 --> 00:23:51,000
it's still crunchy.
612
00:23:51,066 --> 00:23:53,467
Oh, crap.
613
00:23:53,467 --> 00:23:54,084
I'm adding one more
scoop of water,
hoping that it will
614
00:23:54,084 --> 00:23:56,100
I'm adding one more
scoop of water,
hoping that it will
615
00:23:56,166 --> 00:23:58,467
get it to what I want
it to be.
616
00:23:58,467 --> 00:24:00,800
[Blesam] I'm tasting my rice,
and it's a little bit
undercooked.
617
00:24:00,867 --> 00:24:02,400
So I'm fixing this rice by
618
00:24:02,400 --> 00:24:06,166
cutting off the heat,
and letting the steam
do the process.
619
00:24:06,166 --> 00:24:08,066
-[Ted] There's one and a half
minutes on the clock.
-[Alex] Xavier, forget it.
620
00:24:08,066 --> 00:24:10,166
-Just plate. Let's go.
-[Sunny] Put it
on the plate, man...
621
00:24:10,166 --> 00:24:11,700
-[Marc] One minute
and 30 seconds!
-[Sunny] ...don't worry.
622
00:24:11,767 --> 00:24:13,367
-[Marc] Come on!
Come on!
-[Alex] Come on!
623
00:24:14,400 --> 00:24:17,667
[Opal] So, I have my chicken,
my veggies, my mushrooms
in the pan.
624
00:24:17,667 --> 00:24:19,000
I go ahead,
and add those noodles.
625
00:24:19,667 --> 00:24:20,667
When I taste my sauce,
626
00:24:20,667 --> 00:24:23,467
I wasn't getting
a lot of the coffee flavors,
627
00:24:23,467 --> 00:24:24,084
but at this point,
I just have to go with it.
628
00:24:24,084 --> 00:24:25,367
but at this point,
I just have to go with it.
629
00:24:27,000 --> 00:24:30,100
Chefs, you have to plate now,
you're down to a minute.
630
00:24:30,166 --> 00:24:31,166
A single minute!
631
00:24:31,166 --> 00:24:32,500
Fine, Chef.
632
00:24:32,500 --> 00:24:34,667
I need some crunch
to my dish, so,
I run, and grab
633
00:24:34,667 --> 00:24:36,467
some sesame seeds
as well as panko.
634
00:24:38,300 --> 00:24:41,200
-[Ted] Thirty seconds.
-Xavier, you can do it,
let's do this.
635
00:24:41,266 --> 00:24:42,467
You got the sesame seeds?
636
00:24:42,467 --> 00:24:44,667
I'm running around
trying to find sesame seeds,
637
00:24:44,667 --> 00:24:46,600
so, I can go ahead,
and add it as a garnish.
638
00:24:46,667 --> 00:24:48,367
[Ted]
Make those plates pretty.
639
00:24:48,367 --> 00:24:53,367
Ten, nine, eight, seven, six,
640
00:24:53,367 --> 00:24:54,084
five, four, three, two , one.
641
00:24:54,084 --> 00:24:57,700
five, four, three, two , one.
642
00:24:58,467 --> 00:24:59,567
Time's up.
643
00:24:59,567 --> 00:25:00,600
-[applause]
-[Alex] Wow.
644
00:25:01,767 --> 00:25:03,300
[Sunny] Wow.
645
00:25:04,200 --> 00:25:06,467
Now that I know
that I have a shot to make it
to the end, and win this,
646
00:25:06,467 --> 00:25:07,867
I definitely feel the pressure
647
00:25:07,867 --> 00:25:09,500
starting to fire
on all cylinders.
648
00:25:13,166 --> 00:25:15,200
[Opal] The Chopped kitchen
is giving me a run
for my money.
649
00:25:15,266 --> 00:25:16,467
It's very tough.
650
00:25:16,467 --> 00:25:17,667
Yes, I've trained to cook,
651
00:25:17,667 --> 00:25:19,767
but you don't train
for something like this
enough.
652
00:25:29,867 --> 00:25:32,867
Air Force Chefs,
round by round,
you're getting it done.
653
00:25:32,867 --> 00:25:34,333
For the entree
you brought together
654
00:25:34,333 --> 00:25:38,700
survival coffee,
sugar snap peas,
airline chicken breast,
655
00:25:38,767 --> 00:25:40,467
and finadene sauce.
656
00:25:40,467 --> 00:25:41,667
So Blesam, what did you make?
657
00:25:41,667 --> 00:25:44,266
I prepared for you guys,
a chicken stir-fry
658
00:25:44,266 --> 00:25:47,767
with a sweet coffee glaze,
and sesame sugar snap peas.
659
00:25:52,166 --> 00:25:54,400
[Marc] Well,
I like the flavor you got,
660
00:25:54,467 --> 00:25:55,106
on these snap peas,
the only problem is,
you didn't clean them.
661
00:25:55,106 --> 00:25:58,266
on these snap peas,
the only problem is,
you didn't clean them.
662
00:25:58,266 --> 00:26:00,767
You really needed
to snap them,
and pull that string out.
663
00:26:00,767 --> 00:26:04,000
'Cause it's sort of a--
little, little chewy,
664
00:26:04,000 --> 00:26:06,100
what I'm missing
on this plate is sauce.
665
00:26:06,100 --> 00:26:08,567
I've got this chicken,
and it's kind of dried out.
666
00:26:08,567 --> 00:26:10,867
It needs a little bit
of moisture, this dish.
667
00:26:10,867 --> 00:26:12,700
But you definitely--
this time you brought us
more flavor
668
00:26:12,767 --> 00:26:15,100
-which I'm really happy about.
-Thanks, Chef.
669
00:26:15,166 --> 00:26:18,166
The way you cut the chicken
or didn't,
670
00:26:18,166 --> 00:26:19,767
it's hard to eat.
671
00:26:19,767 --> 00:26:22,867
And I think,
if you were making this
at home,
672
00:26:22,867 --> 00:26:25,106
wouldn't you put it
in a bowl with the rice,
and all the stuff on top?
673
00:26:25,106 --> 00:26:26,467
wouldn't you put it
in a bowl with the rice,
and all the stuff on top?
674
00:26:26,467 --> 00:26:27,567
Yeah.
675
00:26:27,567 --> 00:26:29,567
I think, your snap peas
were delicious.
676
00:26:29,567 --> 00:26:30,900
I love 'em.
677
00:26:30,967 --> 00:26:33,900
I liked the flavor
of your chicken.
I just didn't like
678
00:26:33,967 --> 00:26:35,567
the texture of the chicken.
679
00:26:35,567 --> 00:26:37,767
But I really appreciate
your cooking.
680
00:26:37,767 --> 00:26:39,066
-Thank you, Chef.
-[Ted] Chef?
681
00:26:39,066 --> 00:26:40,867
Are you playing
on behalf of someone?
682
00:26:40,867 --> 00:26:42,567
Yes, I'm competing for my mom.
683
00:26:42,567 --> 00:26:45,266
She grew up feeding
six people,
every single night.
684
00:26:45,266 --> 00:26:47,166
Uh, there wasn't a day
she did not cook.
685
00:26:47,166 --> 00:26:50,567
I just learned visually,
how she just makes food
off the fly.
686
00:26:50,567 --> 00:26:52,700
So, it kind of helped me out
especially going
in the military.
687
00:26:52,767 --> 00:26:54,567
It's a life skill
that I needed to have.
688
00:26:54,567 --> 00:26:55,106
Wow, that's beautiful.
689
00:26:55,106 --> 00:26:56,066
Wow, that's beautiful.
690
00:26:56,066 --> 00:26:57,066
The American Dream.
691
00:26:57,467 --> 00:26:58,433
Yes, ma'am.
692
00:26:58,467 --> 00:27:01,000
Thank you Chef Blesam.
Next up, Chef Opal.
693
00:27:01,066 --> 00:27:03,667
Chefs, I made a finadene
chicken stir-fry.
694
00:27:10,800 --> 00:27:12,467
You know, there is the sauce
which I like.
695
00:27:12,467 --> 00:27:14,467
I'm not detecting
much of the coffee.
696
00:27:14,467 --> 00:27:16,166
I put only about
a teaspoon in there.
697
00:27:16,166 --> 00:27:17,734
I probably,
should have added more.
698
00:27:19,000 --> 00:27:22,800
When I'm done eating,
I do have a little bit of that
bitter coffee note.
699
00:27:22,867 --> 00:27:24,467
It's in there,
but you're right.
700
00:27:24,467 --> 00:27:25,106
You could have just
punched it up
a little bit more.
701
00:27:25,106 --> 00:27:26,100
You could have just
punched it up
a little bit more.
702
00:27:26,166 --> 00:27:29,166
I actually, wish there were
more noodles
703
00:27:29,166 --> 00:27:30,800
because there's lot of sauce.
704
00:27:30,867 --> 00:27:32,800
[Alex] Yeah, I think the,
705
00:27:32,867 --> 00:27:34,800
the noodles,
and the vegetables
are really good.
706
00:27:34,867 --> 00:27:38,100
They're steamy, they're juicy.
They have a nice taste.
707
00:27:38,166 --> 00:27:40,467
I think, any issue
I have with your dish
708
00:27:40,467 --> 00:27:42,000
is just you inside
your own head.
709
00:27:42,667 --> 00:27:44,100
Just slow down.
710
00:27:44,166 --> 00:27:47,100
-Yes, chef.
-If your little voice says
there's not enough coffee.
711
00:27:47,166 --> 00:27:48,900
-Add some more.
-Put more coffee.
712
00:27:50,266 --> 00:27:51,166
Thank you, Chef Opal.
713
00:27:51,700 --> 00:27:53,133
Finally, Chef Xavier.
714
00:27:53,133 --> 00:27:55,106
I made a chicken stir-fry
with a coffee twist,
and jasmine rice.
715
00:27:55,106 --> 00:27:57,567
I made a chicken stir-fry
with a coffee twist,
and jasmine rice.
716
00:28:03,066 --> 00:28:05,266
I love the crunch
on all of your vegetables.
717
00:28:05,266 --> 00:28:08,867
I would say your chicken,
to me, is the most successful.
718
00:28:08,867 --> 00:28:11,900
In that it's not super dry,
it's got some flavor.
719
00:28:11,967 --> 00:28:16,100
I really enjoy your sauce,
I can taste the notes
of the coffee,
720
00:28:16,166 --> 00:28:17,333
and the finadene.
721
00:28:18,467 --> 00:28:22,066
The chicken, I'm gonna say,
I-- I feel still was dry.
722
00:28:22,066 --> 00:28:24,367
I think,
your flavors are there.
723
00:28:24,367 --> 00:28:25,106
I do taste coffee,
I like the heat.
724
00:28:25,106 --> 00:28:26,567
I do taste coffee,
I like the heat.
725
00:28:26,567 --> 00:28:29,367
This biggest mistake here is,
one, you started cooking
your rice a little too late.
726
00:28:29,367 --> 00:28:31,000
-Because it's not
all the way done.
-Yes.
727
00:28:31,066 --> 00:28:32,867
And two,
well, there's a problem
728
00:28:32,867 --> 00:28:34,600
with dried shiitakes,
they really have to soak.
729
00:28:34,667 --> 00:28:36,066
It's like shoe leather.
730
00:28:36,066 --> 00:28:39,200
I mean, it's hard to eat
because it has not soaked
long enough.
731
00:28:39,266 --> 00:28:41,567
But all in all,
I mean, it's flavorful.
732
00:28:41,567 --> 00:28:43,667
I like your dish,
I think it's good.
733
00:28:43,667 --> 00:28:46,266
The sugar snap peas
almost ended up steamed,
734
00:28:46,266 --> 00:28:49,266
-in a lovely way.
I ate them all.
-Thank you.
735
00:28:49,266 --> 00:28:51,567
Just this shiitake
736
00:28:51,567 --> 00:28:54,100
needed to stay back
there in that jar
737
00:28:54,100 --> 00:28:55,106
-with the survival coffee
for 30 years, and be ignored.
-Yeah. [laughs]
738
00:28:55,106 --> 00:28:57,100
-with the survival coffee
for 30 years, and be ignored.
-Yeah. [laughs]
739
00:28:57,100 --> 00:28:58,800
-All right.
-[Xavier] Yes, chef.
740
00:28:58,867 --> 00:29:00,333
[Alex] All right.
741
00:29:00,333 --> 00:29:03,767
Okay. The judges
have given you their take
on these second dishes,
742
00:29:03,767 --> 00:29:06,800
and we'll soon
have a decision about who
will be making dessert.
743
00:29:08,166 --> 00:29:09,800
I feel comfortable
that I am the front-runner
744
00:29:09,867 --> 00:29:12,266
leading into the next round.
745
00:29:12,266 --> 00:29:14,500
[Opal] My biggest competition,
probably, would be
746
00:29:14,567 --> 00:29:16,400
Chef Xavier, moving forward.
747
00:29:16,467 --> 00:29:17,500
He's doing very well.
748
00:29:17,567 --> 00:29:18,567
Thank you, Chefs.
749
00:29:36,000 --> 00:29:39,100
So, who's dish
is on the chopping block?
750
00:29:50,000 --> 00:29:52,300
Chef Xavier,
you've been chopped. Judges?
751
00:29:53,667 --> 00:29:56,667
Xavier, first of all,
and thank you
for everything you do
752
00:29:56,667 --> 00:29:58,300
and the service
you give our country.
753
00:29:58,367 --> 00:29:58,725
Unfortunately, the rice
didn't get cooked
all the way through.
754
00:29:58,725 --> 00:30:00,800
Unfortunately, the rice
didn't get cooked
all the way through.
755
00:30:00,867 --> 00:30:04,900
And also, the shiitakes,
you just didn't give it
enough time to soak.
756
00:30:04,967 --> 00:30:08,400
So, unfortunately,
we have to chop you.
757
00:30:08,467 --> 00:30:10,600
-Thank you, Chef. Thank you.
-Thank you so much.
758
00:30:10,667 --> 00:30:11,900
[applause]
759
00:30:13,800 --> 00:30:17,967
The hardest moment
of this competition
was the time.
760
00:30:17,967 --> 00:30:21,467
But I'm very proud
how I represented Air Force,
and myself.
761
00:30:27,800 --> 00:30:28,725
Chef Opal, and Chef Blesam.
762
00:30:28,725 --> 00:30:30,100
Chef Opal, and Chef Blesam.
763
00:30:30,166 --> 00:30:31,667
Scared of what you might find
in these?
764
00:30:34,667 --> 00:30:37,166
Dig into your dessert baskets.
765
00:30:37,166 --> 00:30:41,000
And you'll be making
sweet treats
with U.S. Air Force cookies...
766
00:30:41,000 --> 00:30:44,066
Air Force cookies. Okay.
767
00:30:44,066 --> 00:30:45,500
[Ted] ...raspberries.
768
00:30:45,567 --> 00:30:48,500
Raspberries, okay,
can do something with that.
769
00:30:48,567 --> 00:30:50,767
-What is this?
-[Ted]
...chocolate fudge topping,
770
00:30:51,667 --> 00:30:54,567
and fruit drink pickles.
771
00:30:54,567 --> 00:30:56,300
[Opal] I don't know
what to do with those.
772
00:30:58,667 --> 00:30:58,725
Clock sets for 30 again.
773
00:30:58,725 --> 00:31:00,266
Clock sets for 30 again.
774
00:31:02,367 --> 00:31:03,700
-Time starts now.
-[Alex] All right, guys!
775
00:31:03,767 --> 00:31:05,166
-[Sunny] Come on!
-Let's do this.
776
00:31:05,166 --> 00:31:06,667
[Sunny] Final round!
777
00:31:06,667 --> 00:31:07,767
[Marc] Let's go Air Force!
778
00:31:07,767 --> 00:31:09,867
Somebody here
is gonna make the team.
779
00:31:09,867 --> 00:31:12,367
I'm the one who's gonna
win this for the Air Force.
780
00:31:12,367 --> 00:31:14,967
But I'm looking at
this basket of ingredients,
781
00:31:14,967 --> 00:31:16,200
I need
to figure something out.
782
00:31:16,200 --> 00:31:18,867
I see these Air Force cookies,
and I immediately think,
783
00:31:18,867 --> 00:31:20,867
that I can make a cookie dust
out of them.
784
00:31:20,867 --> 00:31:22,500
[grinding]
785
00:31:22,567 --> 00:31:25,900
[Blesam] I'm making
a raspberry fruit cocktail
with cookie dust.
786
00:31:27,166 --> 00:31:28,725
Raspberries have a very sweet,
but also tart taste to 'em.
787
00:31:28,725 --> 00:31:30,967
Raspberries have a very sweet,
but also tart taste to 'em.
788
00:31:30,967 --> 00:31:32,600
For my raspberry
fruit cocktail,
789
00:31:32,667 --> 00:31:34,867
I'm grabbing all the different
type of fruits.
790
00:31:34,867 --> 00:31:37,767
I don't think pickles,
chocolates, and raspberries
791
00:31:37,767 --> 00:31:39,667
are an easy thing
to bring together.
792
00:31:39,667 --> 00:31:40,967
[Marc] Raspberries are fine.
793
00:31:40,967 --> 00:31:43,000
[Sunny] Raspberries are great,
chocolate's great,
794
00:31:43,066 --> 00:31:44,266
pickles' interesting.
795
00:31:44,266 --> 00:31:46,367
[Alex] I think, you need
a real connector here.
796
00:31:46,367 --> 00:31:48,567
I might be looking
at the booze,
797
00:31:48,567 --> 00:31:52,367
like, temper it with bourbon,
and pickle juice
as an example.
798
00:31:52,367 --> 00:31:55,367
And then, bring that back
to the fruit together.
799
00:31:55,367 --> 00:31:56,567
Pickle ice cream.
800
00:31:56,567 --> 00:31:58,725
I would actually,
dice 'em up small,
make a caramel,
801
00:31:58,725 --> 00:31:59,667
I would actually,
dice 'em up small,
make a caramel,
802
00:31:59,667 --> 00:32:02,367
throw 'em into the caramel,
maybe a little bit of butter,
and then buzz that up,
803
00:32:02,367 --> 00:32:05,567
and use that as a crispy,
crunchy, salty topping.
804
00:32:07,767 --> 00:32:11,100
I've never in my life
seen fruit drink pickles.
805
00:32:11,166 --> 00:32:14,767
It is surprisingly sweet
with a little bit
of briny flavor.
806
00:32:14,767 --> 00:32:17,700
I'm thinking I can use these
in a filling for an apple pie.
807
00:32:17,767 --> 00:32:20,767
I'm making fruit drink pickle
apple pies
808
00:32:20,767 --> 00:32:23,100
with raspberry coulis,
and whipped cream.
809
00:32:23,166 --> 00:32:25,467
I'm making apple pies because
810
00:32:25,467 --> 00:32:28,725
nothing reminds me more
of home than apple pie.
811
00:32:28,725 --> 00:32:28,767
nothing reminds me more
of home than apple pie.
812
00:32:28,767 --> 00:32:31,200
For my pie filling,
I sauteed diced apples
813
00:32:31,266 --> 00:32:33,100
with some butter,
and brown sugar.
814
00:32:33,100 --> 00:32:35,700
I cut up
the fruit drink pickles,
and add them
815
00:32:35,767 --> 00:32:37,367
to the apples in the pot.
816
00:32:39,266 --> 00:32:43,100
It means everything
to be the one to represent
the Air Force in the finale.
817
00:32:43,166 --> 00:32:46,900
The Air Force has allowed me
to live out my dream
to become a chef,
818
00:32:46,967 --> 00:32:49,266
and still serve.
They've given me so much.
819
00:32:49,266 --> 00:32:51,367
And I feel like,
this is the best way
to pay it back.
820
00:32:55,300 --> 00:32:58,467
So what's motivating me
to win this competition
is for my mother.
821
00:32:58,467 --> 00:32:58,725
I wouldn't be here
without her, her influence.
822
00:32:58,725 --> 00:33:00,967
I wouldn't be here
without her, her influence.
823
00:33:00,967 --> 00:33:02,667
I owe everything to her.
824
00:33:02,667 --> 00:33:05,100
I'm thinking,
that the sweetness,
and tartness of the pickles
825
00:33:05,166 --> 00:33:06,767
will marry well
with all the other
fresh berries.
826
00:33:08,500 --> 00:33:10,900
Then I'm adding
sweetened condensed milk,
coconut milk,
827
00:33:10,967 --> 00:33:13,500
and heavy cream to mix
with my fruit, and pickles.
828
00:33:15,467 --> 00:33:18,166
I'm thinking,
I want to keep the integrity
of the chocolate fudge.
829
00:33:18,166 --> 00:33:21,367
So, I'm keeping it as is,
and using it as a layer
for my fruit cocktail.
830
00:33:23,967 --> 00:33:26,567
[Opal] Next, I get started
on my raspberry coulis.
831
00:33:26,567 --> 00:33:28,725
Royal icing is sugar,
so why not add it
to the coulis?
832
00:33:28,725 --> 00:33:30,000
Royal icing is sugar,
so why not add it
to the coulis?
833
00:33:30,066 --> 00:33:33,467
I scrape the icing off,
and add it to the pot.
834
00:33:33,467 --> 00:33:36,300
-Five minutes
on the clock, Chefs.
-[Opal] Five minutes, heard.
835
00:33:36,367 --> 00:33:39,166
I run over, and drop my pies
into the deep fryer.
836
00:33:39,166 --> 00:33:43,500
[Marc] Opal just dropped
her little, puff pastry
pockets into the fryer.
837
00:33:43,567 --> 00:33:46,400
But I'm afraid,
right before she put them in,
she seemed to be struggling
838
00:33:46,467 --> 00:33:47,667
to try to keep them together.
839
00:33:47,667 --> 00:33:49,000
I'm not sure
that they're sticking.
840
00:33:49,000 --> 00:33:50,867
I go to check my pies
on the fryer,
841
00:33:50,867 --> 00:33:53,166
and I notice
that two of them have
842
00:33:53,166 --> 00:33:54,400
actually, broke open.
843
00:33:55,467 --> 00:33:57,600
So I lost the filling
in two of the pies.
844
00:33:58,700 --> 00:33:58,725
[Marc] The stuffing
is coming out of it.
845
00:33:58,725 --> 00:34:00,066
[Marc] The stuffing
is coming out of it.
846
00:34:00,066 --> 00:34:01,400
This is so bad.
847
00:34:01,467 --> 00:34:02,900
This is so bad.
848
00:34:12,667 --> 00:34:15,567
I think, there is a complete
meltdown happening, like,
right now.
849
00:34:15,567 --> 00:34:17,000
[Opal] I check on my pies
in the fryer,
850
00:34:17,000 --> 00:34:20,000
and two have broken open.
851
00:34:20,000 --> 00:34:22,266
The filling has completely
fallen out.
852
00:34:22,266 --> 00:34:25,066
This is a disaster.
853
00:34:25,066 --> 00:34:27,567
I pull my pies
out of the fryer,
cut them in half,
854
00:34:27,567 --> 00:34:29,467
and get at least half of it
on each plate.
855
00:34:31,300 --> 00:34:32,800
This is really awesome
to watch.
856
00:34:32,867 --> 00:34:35,867
Because these Air Force
members, they just have
a lot of fight in them.
857
00:34:35,867 --> 00:34:38,045
-A lot of heart.
-[Ted] And you would expect
nothing less,
858
00:34:38,045 --> 00:34:38,066
-A lot of heart.
-[Ted] And you would expect
nothing less,
859
00:34:38,066 --> 00:34:41,767
from Air Force personnel
than to be focused, head down.
860
00:34:41,767 --> 00:34:43,567
They've got a mission,
they've got a job.
861
00:34:44,166 --> 00:34:45,400
One minute, Chefs.
862
00:34:47,367 --> 00:34:50,066
[Blesam] I'm plating my dish
by layering chocolate,
863
00:34:50,066 --> 00:34:51,567
the cookie dust,
and the fruit cocktail.
864
00:34:52,800 --> 00:34:54,867
[Marc] So Blesam, I'm not sure
exactly what it is,
865
00:34:54,867 --> 00:34:57,367
but I-- it looks like,
it might be
a tasty little dessert.
866
00:34:57,367 --> 00:34:58,300
[Ted] Forty-five seconds.
867
00:34:58,367 --> 00:35:00,266
-Forty-five seconds!
-[Opal] Heard, Chef.
868
00:35:01,300 --> 00:35:02,567
As that clock is ticking down.
869
00:35:02,567 --> 00:35:04,367
I need to get
this chocolate fudge
on the plate.
870
00:35:04,367 --> 00:35:06,867
[Sunny] Come on, Air Force.
871
00:35:06,867 --> 00:35:08,045
I want bragging rights too,
y'all.
872
00:35:08,045 --> 00:35:09,100
I want bragging rights too,
y'all.
873
00:35:09,100 --> 00:35:11,767
-Aim high, let's do this.
-[Ted] Final seconds
of the final round, Chefs.
874
00:35:12,266 --> 00:35:13,266
Ten,
875
00:35:13,266 --> 00:35:14,400
-nine...
-[Sunny] Nine.
876
00:35:14,467 --> 00:35:16,200
-[Ted] ...eight, seven...
-[Marc] Wow.
877
00:35:16,266 --> 00:35:17,867
-[Ted] ...six, five...
-[Marc] Slow countdown,
mix it up.
878
00:35:17,867 --> 00:35:22,066
[Ted] ...four, three,
two, one.
879
00:35:22,066 --> 00:35:23,066
Time's up.
880
00:35:23,100 --> 00:35:26,400
-[Sunny] They're done?
-Wow, unbelievable. Wow.
881
00:35:27,700 --> 00:35:30,567
I've represented
the Air Force well,
and I'm proud
882
00:35:30,567 --> 00:35:32,867
of how far I've came.
883
00:35:32,867 --> 00:35:34,266
[Opal] I'm relieved,
that I was able to get
884
00:35:34,266 --> 00:35:35,967
all four ingredients
on the plate.
885
00:35:35,967 --> 00:35:38,045
It may not be
my original plan,
the way it turned out.
886
00:35:38,045 --> 00:35:38,166
It may not be
my original plan,
the way it turned out.
887
00:35:38,166 --> 00:35:39,700
But it came together.
888
00:35:52,867 --> 00:35:55,000
Chef Opal, and Chef Blesam,
889
00:35:55,066 --> 00:35:57,667
you've made your third course
in the Chopped kitchen
890
00:35:57,667 --> 00:36:00,066
using U.S. Air Force cookies,
891
00:36:00,066 --> 00:36:03,300
raspberries,
chocolate fudge topping,
892
00:36:03,367 --> 00:36:05,000
and fruit drink pickles.
893
00:36:05,000 --> 00:36:07,100
Chef Opal, what do we have?
894
00:36:07,100 --> 00:36:08,045
I made a deconstructed
fruit drink pickle apple pie
895
00:36:08,045 --> 00:36:10,667
I made a deconstructed
fruit drink pickle apple pie
896
00:36:10,667 --> 00:36:13,667
-with raspberry coulis.
-[Marc] And, how well
do you think it worked?
897
00:36:13,667 --> 00:36:16,400
[Opal] The fry could have been
better on the pie.
898
00:36:16,467 --> 00:36:19,667
My pies popped open,
so I just tried to salvage
what I could.
899
00:36:20,967 --> 00:36:23,600
[Marc] Well, it was nice
trying to recover.
900
00:36:23,667 --> 00:36:27,100
You know, it was a big mishap,
when the opened up,
lost the filling.
901
00:36:27,100 --> 00:36:28,400
You know,
I got a little taste of it.
902
00:36:28,467 --> 00:36:30,266
The apple, it was,
probably, a good idea.
903
00:36:30,266 --> 00:36:32,667
I don't think,
I got enough of it
to be able to understand it,
904
00:36:32,667 --> 00:36:35,166
and unfortunately, yes,
the puff pastry
is a little undercooked.
905
00:36:35,166 --> 00:36:36,266
Thank you, Chef.
906
00:36:37,367 --> 00:36:38,045
Sure, the puff pastry
was a little bit undercooked
907
00:36:38,045 --> 00:36:39,567
Sure, the puff pastry
was a little bit undercooked
908
00:36:39,567 --> 00:36:41,066
but when I bit into it,
I thought,
909
00:36:41,066 --> 00:36:42,867
"Well, that's pretty clever
what you did there"
910
00:36:42,867 --> 00:36:44,667
And the pickles came through
with this tart.
911
00:36:45,567 --> 00:36:47,200
Granny Smith vibe.
912
00:36:47,266 --> 00:36:53,367
So, I adore your decision
to, uh, marry the two
in a puff pastry fritter.
913
00:36:55,367 --> 00:36:58,500
Your will, and desire
to present something refined
is there,
914
00:36:58,567 --> 00:37:01,400
it's just a matter
of better choices
under pressure.
915
00:37:01,467 --> 00:37:03,200
Yes, Chef. Thank you so much.
916
00:37:03,266 --> 00:37:04,166
Next up, Chef Blesam.
917
00:37:04,166 --> 00:37:05,900
Chefs, I prepared
for you today,
918
00:37:05,967 --> 00:37:08,045
a raspberry fruit cocktail
with some cookie dust.
919
00:37:08,045 --> 00:37:08,467
a raspberry fruit cocktail
with some cookie dust.
920
00:37:09,567 --> 00:37:12,367
And, what is the creamy part
of this?
921
00:37:12,367 --> 00:37:16,100
[Blesam] So condensed milk,
heavy cream and coconut milk.
922
00:37:16,100 --> 00:37:19,200
Certainly, looking to take
super sour pickles,
923
00:37:19,266 --> 00:37:23,367
and tart raspberries,
and sink them
into something sweet is smart.
924
00:37:23,367 --> 00:37:28,000
What ends up happening is,
we're digging in almost like,
into like a fruit soup.
925
00:37:28,066 --> 00:37:30,367
And I think, it's,
it's a little bit hard to eat.
926
00:37:31,100 --> 00:37:32,400
Thank you, Chef.
927
00:37:32,467 --> 00:37:35,567
I do feel like, you suffered
from a plating accident here.
928
00:37:35,567 --> 00:37:37,800
You left us no choice,
929
00:37:37,867 --> 00:37:38,045
but to grab a spoonful of it,
and go at it hard.
930
00:37:38,045 --> 00:37:41,166
but to grab a spoonful of it,
and go at it hard.
931
00:37:41,166 --> 00:37:43,300
-It was a lot going on.
-Yes, Chef.
932
00:37:43,367 --> 00:37:44,567
[Sunny] I feel like,
I would get
933
00:37:44,567 --> 00:37:46,967
this at a, uh,
Michelin Star restaurant
934
00:37:46,967 --> 00:37:50,467
where they're trying
to be clever, but would
probably, be on a bed of ice.
935
00:37:50,467 --> 00:37:53,266
I do appreciate
the chocolate fudge sauce
936
00:37:53,266 --> 00:37:55,266
around the rim there.
Really added to the flavor.
937
00:37:56,100 --> 00:37:57,166
This is really creative.
938
00:37:58,100 --> 00:38:00,200
-Thanks, Sunny.
-[Ted] Okay.
939
00:38:00,266 --> 00:38:02,800
Please leave the judges
to discuss what happens now.
940
00:38:08,100 --> 00:38:10,166
I feel like Blesam
really took some risks,
941
00:38:10,166 --> 00:38:13,367
and he also showed us some
pretty good technique today.
942
00:38:13,367 --> 00:38:15,367
And we have Opal,
who is calculated,
943
00:38:15,367 --> 00:38:17,967
has an idea,
sees the dishes in her head,
944
00:38:17,967 --> 00:38:20,900
and just, sets out
on her course.
945
00:38:20,967 --> 00:38:22,800
[Marc] We're starting
with the appetizer round.
946
00:38:22,867 --> 00:38:25,100
Opal was clever
to make a croquette.
947
00:38:25,166 --> 00:38:28,600
And I liked
the sort of crispy exterior
that she developed.
948
00:38:28,667 --> 00:38:30,800
[Marc] But I do wish,
she had taken that
949
00:38:30,867 --> 00:38:32,300
goat, and actually,
ground it up.
950
00:38:32,300 --> 00:38:35,867
Because texturally,
it was difficult to have
the big pieces of goat,
951
00:38:35,867 --> 00:38:38,045
-and then,
the soft chilli in there.
-Agreed.
952
00:38:38,045 --> 00:38:38,367
-and then,
the soft chilli in there.
-Agreed.
953
00:38:38,367 --> 00:38:39,767
So Blesam's appetizer,
954
00:38:39,767 --> 00:38:43,166
I thought, you know,
he hit those rainbow carrots
really shine.
955
00:38:43,166 --> 00:38:44,867
But I thought
the way they looked
in the plate
956
00:38:44,867 --> 00:38:47,166
very, very pretty,
and tasted delicious.
957
00:38:47,166 --> 00:38:50,066
I thought that
that was really just
simple, and clever.
958
00:38:50,066 --> 00:38:52,867
I thought Blesam, uh,
didn't do a really good job
959
00:38:52,867 --> 00:38:56,367
with the actual goat chop,
it was overcooked.
960
00:38:56,367 --> 00:38:59,767
So, the entree round we had,
Opal who made
the, uh, noodles.
961
00:38:59,767 --> 00:39:03,467
[Alex] I thought Opal's use
of the Finadene sauce
was really successful.
962
00:39:03,467 --> 00:39:06,000
[Sunny] But the coffee notes
were kind of,
963
00:39:06,066 --> 00:39:08,045
hidden, lost in the sauce.
964
00:39:08,045 --> 00:39:08,166
hidden, lost in the sauce.
965
00:39:08,166 --> 00:39:10,867
The sugar snap peas
that Blesam did
with the survival coffee
966
00:39:10,867 --> 00:39:13,367
got it nice, and charred,
I thought that was delicious.
967
00:39:13,367 --> 00:39:16,000
[Alex] But there was
a big misstep for me
with Blesam's plate,
968
00:39:16,000 --> 00:39:19,867
and that was him
marinating the chicken.
969
00:39:19,867 --> 00:39:21,867
And then, kind of boiling it
in the marinate,
970
00:39:21,867 --> 00:39:23,467
I think,
the airline chicken breast
971
00:39:23,467 --> 00:39:26,000
really suffered for that.
It was dry.
972
00:39:26,000 --> 00:39:30,300
We're choosing them
to go to this elite team
of service members that win
973
00:39:30,367 --> 00:39:32,100
each of these rounds.
974
00:39:32,166 --> 00:39:36,667
Either one would be
very valuable to round out
a team of people.
975
00:39:39,667 --> 00:39:42,567
I feel my dessert was
a lot more technically
complicated than Blesam's.
976
00:39:42,567 --> 00:39:45,266
Some things didn't work out
for me, but some things did.
977
00:39:45,266 --> 00:39:46,867
I hope,
I'm going to the finale.
978
00:39:46,867 --> 00:39:48,166
But you just never know.
979
00:39:49,467 --> 00:39:51,266
[Blesam] I'm nervous,
but I'm also optimistic.
980
00:39:51,266 --> 00:39:53,767
I know my dessert
wasn't really there,
but I know
981
00:39:53,767 --> 00:39:57,200
my appetizers, my entrees
are what's gonna help me
push through.
982
00:39:58,200 --> 00:40:01,500
So, who's dish
is on the chopping block?
983
00:40:08,100 --> 00:40:11,000
Chef Blesam,
you've been chopped. Judges?
984
00:40:11,066 --> 00:40:13,967
Chef Blesam, we loved
all the risks that you
took today.
985
00:40:13,967 --> 00:40:15,700
But in the first round,
986
00:40:15,767 --> 00:40:18,700
we felt like,
your piece of goat chop
was overcooked,
987
00:40:18,767 --> 00:40:21,100
and for your main course,
your chicken ended up,
988
00:40:21,166 --> 00:40:23,667
feeling boiled,
and really overcooked.
989
00:40:23,667 --> 00:40:26,567
And so, we had to chop you.
990
00:40:26,567 --> 00:40:28,166
Thank you,
and congratulations to you.
991
00:40:28,166 --> 00:40:29,667
-Thank you, Chef.
-[Blesam] Well,
represent us well.
992
00:40:29,667 --> 00:40:30,600
It's an honor.
993
00:40:30,667 --> 00:40:31,834
[Blesam] It takes passion,
994
00:40:31,834 --> 00:40:34,100
and it takes courage to dive
into something like this.
995
00:40:34,166 --> 00:40:38,045
I feel immensely proud of how
I represented the Air Force.
996
00:40:38,045 --> 00:40:38,767
I feel immensely proud of how
I represented the Air Force.
997
00:40:38,767 --> 00:40:43,200
And that means,
Chef Opal Poullard,
you are the Chopped champion.
998
00:40:43,266 --> 00:40:45,967
How do you feel now
about representing
the Air Force
999
00:40:45,967 --> 00:40:48,066
in the Military Salute finale?
1000
00:40:48,066 --> 00:40:49,400
I feel absolutely amazing.
1001
00:40:49,467 --> 00:40:51,500
This was just
an amazing experience.
1002
00:40:51,567 --> 00:40:53,567
Sergeant Poullard,
please approach the table.
1003
00:40:54,367 --> 00:40:56,166
As an Air Force veteran,
1004
00:40:56,166 --> 00:40:58,266
I am honored
to be in your presence.
1005
00:40:58,266 --> 00:41:00,567
You've done so much
for this country.
1006
00:41:00,567 --> 00:41:02,400
So on behalf
of my training school,
1007
00:41:02,467 --> 00:41:04,266
The Defense
Information School,
1008
00:41:04,266 --> 00:41:06,266
-I would like to coin you.
-Thank you so much.
1009
00:41:07,000 --> 00:41:08,045
Thank you for your service.
1010
00:41:08,045 --> 00:41:08,367
Thank you for your service.
1011
00:41:08,367 --> 00:41:10,600
-I appreciate it. Thank you.
-[Sunny] Congratulations.
1012
00:41:10,667 --> 00:41:13,066
Now fight in the finale.
1013
00:41:13,066 --> 00:41:15,600
-[Opal] Absolutely.
-And represent
for the Air Force.
1014
00:41:15,667 --> 00:41:18,066
-Thank you, Chef. Thank you.
-[Sunny] Thank you.
1015
00:41:18,066 --> 00:41:20,100
Being given a coin
in the Air Force
is a symbol of honor,
1016
00:41:20,100 --> 00:41:23,567
so, it was amazing
to be coined by Sunny.
1017
00:41:23,567 --> 00:41:24,767
It means everything
to be the one
1018
00:41:24,767 --> 00:41:26,800
to represent the Air Force
in the finale.
1019
00:41:29,767 --> 00:41:32,300
[Ted] You ready to fly high
in the Chopped kitchen?
1020
00:41:33,066 --> 00:41:34,066
Get ready for this heat.
1021
00:41:34,100 --> 00:41:36,166
[woman] All that matters
is what's on the plate.
1022
00:41:36,166 --> 00:41:37,166
Hard work, work.
1023
00:41:37,166 --> 00:41:38,045
Time is flying.
1024
00:41:38,045 --> 00:41:38,767
Time is flying.
1025
00:41:38,767 --> 00:41:39,800
[clock ticking rapidly]
1026
00:41:39,867 --> 00:41:41,667
-Flying.
-Oh, yeah, baby, let's go.
1027
00:41:42,367 --> 00:41:43,767
It looks perfect.
1028
00:41:43,767 --> 00:41:47,567
[Ted] Who has what it takes
to take down a titan?
1029
00:41:47,567 --> 00:41:50,467
Four elite military chefs.
1030
00:41:50,467 --> 00:41:53,567
Against three Chopped legends.
1031
00:41:53,567 --> 00:41:56,166
-[woman] Plate like fire.
-Yes.
1032
00:41:56,166 --> 00:41:57,166
-[woman] Whisk like the wind.
-[man grunting]
1033
00:41:57,166 --> 00:41:58,000
-Guide 'em to find my plate.
-This is nuts.