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.