1
00:00:02,266 --> 00:00:05,367
[woman] I feel a lot of pride,
it's a lot of honor
involved in this.
2
00:00:05,367 --> 00:00:08,000
[man] My whole life people
have always kind
of doubted me.
3
00:00:08,000 --> 00:00:09,900
I'm ready to silence
those haters.
4
00:00:11,500 --> 00:00:14,066
-Let's get it.
-Double time!
5
00:00:15,166 --> 00:00:18,367
[Ted] This tournament is about
honor and commitment.
6
00:00:18,367 --> 00:00:19,500
[woman] I don't quit.
7
00:00:19,500 --> 00:00:21,533
[man] This is all or nothing
for me.
8
00:00:21,533 --> 00:00:22,867
[man 2] I love this feeling.
9
00:00:22,867 --> 00:00:24,500
[woman 2] The adrenaline rush
is real.
10
00:00:24,500 --> 00:00:29,000
[Ted] 16 military chefs battle
to represent their branch.
11
00:00:29,000 --> 00:00:30,000
Champs will join forces.
12
00:00:30,000 --> 00:00:31,000
Champs will join forces.
13
00:00:31,000 --> 00:00:32,867
Unbelievably crazy.
14
00:00:32,867 --> 00:00:34,367
It's our nation's best.
15
00:00:34,367 --> 00:00:35,634
[man] You can say that again.
16
00:00:35,634 --> 00:00:38,700
-[man] B-E-S-T, best.
-It's so good.
17
00:00:38,700 --> 00:00:40,100
[whooping]
18
00:00:40,100 --> 00:00:42,367
[narrator] Put to
the ultimate test.
19
00:00:42,367 --> 00:00:44,700
These chefs will do whatever
it takes to win.
20
00:00:44,700 --> 00:00:46,500
Oh, yeah, baby, here we go.
21
00:00:46,500 --> 00:00:48,367
You gotta finish.
22
00:00:48,367 --> 00:00:50,700
[woman] But you don't train
for something like this.
23
00:00:50,700 --> 00:00:52,634
[Ted] Everything has
to be flawless.
24
00:00:53,734 --> 00:00:57,367
[woman 3] The only time
you fail is when you quit.
25
00:00:57,367 --> 00:00:59,367
-Let's go!
-What do you want from me?
26
00:00:59,367 --> 00:01:00,000
-Get the food on the plate.
-Hold on.
27
00:01:00,000 --> 00:01:02,000
-Get the food on the plate.
-Hold on.
28
00:01:02,000 --> 00:01:04,700
[Brian] I'm here to win
and that's exactly what
I'm going to do.
29
00:01:04,700 --> 00:01:06,266
-Remember he's...
-[all] Bomb squad.
30
00:01:06,266 --> 00:01:09,800
[narrator] This is Chopped:
Military Salute.
31
00:01:13,500 --> 00:01:15,333
I am the Army.
32
00:01:17,000 --> 00:01:19,233
I am the Army.
33
00:01:19,634 --> 00:01:20,900
I am the Army.
34
00:01:21,867 --> 00:01:23,533
I am the Army.
35
00:01:25,467 --> 00:01:27,100
I used to be part
of the bomb squad.
36
00:01:27,100 --> 00:01:29,734
Now the only fires
I'm putting out are those
in the kitchen.
37
00:01:30,700 --> 00:01:33,867
I like to take simple,
classic food and elevate it.
38
00:01:33,867 --> 00:01:35,800
Oh, man, that
looks good already.
39
00:01:36,367 --> 00:01:38,266
I work at Carlisle Barracks.
40
00:01:38,266 --> 00:01:40,100
I manage the household
for the general.
41
00:01:41,634 --> 00:01:44,734
Everything has to be flawless.
42
00:01:44,734 --> 00:01:48,967
I have four children
and it is a handful
to say the least.
43
00:01:48,967 --> 00:01:50,367
Who likes bad dad jokes?
44
00:01:50,367 --> 00:01:52,266
What's a snowman's
favorite lunch?
45
00:01:53,266 --> 00:01:54,900
A brr-rito.
46
00:01:55,166 --> 00:01:56,600
[laughs]
47
00:01:56,600 --> 00:02:00,000
Bringing home a win
would definitely classify me
as the cool dad.
48
00:02:00,000 --> 00:02:00,367
Bringing home a win
would definitely classify me
as the cool dad.
49
00:02:01,467 --> 00:02:03,100
I'm trained to be calm
under pressure.
50
00:02:03,100 --> 00:02:05,634
I'm here to win
and that's exactly what
I'm going to do.
51
00:02:11,867 --> 00:02:15,467
I'm an enlisted aide
for the 25th Infantry Division
52
00:02:15,467 --> 00:02:17,700
in Schofield Barracks, Hawaii.
53
00:02:17,700 --> 00:02:21,734
As an enlisted aide,
you're basically
a personal chef
54
00:02:21,734 --> 00:02:23,600
for the general
every single day.
55
00:02:23,600 --> 00:02:26,600
My style of cooking is
straight Puerto Rican.
56
00:02:26,600 --> 00:02:29,734
I try to cook healthy
with those influences.
57
00:02:30,600 --> 00:02:32,467
I'm made for Chopped.
58
00:02:32,467 --> 00:02:35,000
I've been competing in the
Army's culinary team.
59
00:02:35,000 --> 00:02:39,100
We won gold every year,
so I am absurdly competitive.
60
00:02:39,100 --> 00:02:40,634
May the best warrior win.
61
00:02:43,700 --> 00:02:46,600
Being from Puerto Rico,
I can hide my influence.
62
00:02:46,600 --> 00:02:48,734
My love for food comes
from my madre.
63
00:02:48,734 --> 00:02:52,467
A lot of bold flavors,
a lot of richness.
64
00:02:52,467 --> 00:02:55,500
I was in Afghanistan,
surrounded by the enemy.
65
00:02:55,500 --> 00:02:57,867
Cooking for a hundred
infantry guys,
66
00:02:57,867 --> 00:03:00,000
it's such an honor to be
representing the Army.
67
00:03:00,000 --> 00:03:01,367
it's such an honor to be
representing the Army.
68
00:03:01,367 --> 00:03:05,233
This is the taste
of Puerto Rico, and I'm here
to get the job done.
69
00:03:08,367 --> 00:03:12,367
I'm a culinary management NCO
for the United States Army.
70
00:03:12,367 --> 00:03:16,066
We serve 500 soldiers a day,
three meals per day.
71
00:03:16,066 --> 00:03:18,734
I don't like anything
that I'm going to give
72
00:03:18,734 --> 00:03:21,000
to my customers
that don't represent me.
73
00:03:21,600 --> 00:03:23,100
I'm a Southern girl.
74
00:03:23,100 --> 00:03:25,166
I like flavor, I like color.
75
00:03:25,166 --> 00:03:27,700
It comes from my heart,
it comes from my soul.
76
00:03:27,700 --> 00:03:30,000
The Army taught me
to trust my instincts.
77
00:03:30,000 --> 00:03:30,467
The Army taught me
to trust my instincts.
78
00:03:30,467 --> 00:03:33,066
I'm here to show
what the Army can do.
79
00:03:34,266 --> 00:03:35,433
Let's get it.
80
00:03:43,467 --> 00:03:45,500
Welcome, U.S. Army chefs.
81
00:03:45,500 --> 00:03:49,100
Do you feel as confident
as you look?
Of course!
82
00:03:49,100 --> 00:03:50,500
-Yes!
-Let's get it!
83
00:03:50,500 --> 00:03:51,734
-This is it.
-Let's get it.
84
00:03:51,734 --> 00:03:55,166
There are three
rounds, appetizer,
entree, and dessert.
85
00:03:55,166 --> 00:03:57,600
Mandatory mystery ingredients
for each course.
86
00:03:57,600 --> 00:04:00,000
If your dish doesn't cut it,
you will be chopped.
87
00:04:00,000 --> 00:04:01,166
If your dish doesn't cut it,
you will be chopped.
88
00:04:01,600 --> 00:04:03,266
Cut!
89
00:04:03,266 --> 00:04:07,367
The winner here will join
champions from three
other military branches
90
00:04:07,367 --> 00:04:10,367
in the tournament's finale,
where four champs
91
00:04:10,367 --> 00:04:14,867
will join forces to try
to take down
three Chopped titans.
92
00:04:14,867 --> 00:04:16,066
-Come on.
-Let's do this.
93
00:04:16,066 --> 00:04:18,867
-Let's go.
-Well, you have to get through
these first.
94
00:04:18,867 --> 00:04:20,100
Open them up.
95
00:04:21,734 --> 00:04:23,867
-All right.
-Oh!
96
00:04:23,867 --> 00:04:27,433
And you've got your hands
on "S.O.S."
97
00:04:27,734 --> 00:04:29,000
I can say what it is.
98
00:04:29,000 --> 00:04:30,000
Stuff on a shingle.
99
00:04:30,000 --> 00:04:30,467
Stuff on a shingle.
100
00:04:30,467 --> 00:04:35,600
When I saw S.O.S.,
I started having flashbacks
of basic training.
101
00:04:35,600 --> 00:04:38,433
-I love radishes.
-Breakfast radishes.
102
00:04:39,467 --> 00:04:41,967
-And quail eggs.
-Quail eggs.
103
00:04:41,967 --> 00:04:44,166
Quail eggs are extremely
hard to work with.
104
00:04:44,166 --> 00:04:46,500
They have a tough shell,
they have a membrane.
105
00:04:46,500 --> 00:04:49,266
-[Ted] And crescent
roll dough.
-Okay.
106
00:04:49,266 --> 00:04:51,433
Thirty minutes to make
your first plates.
107
00:04:52,700 --> 00:04:54,734
-Clock starts now.
-Yes!
108
00:04:54,734 --> 00:04:56,367
[all clapping]
109
00:04:56,367 --> 00:04:58,100
-Let's go, Army!
-Let's go, Army!
110
00:04:58,100 --> 00:05:00,000
-Whoo.
-Scott, you are joined
by Sunny Anderson,
111
00:05:00,000 --> 00:05:01,634
-Whoo.
-Scott, you are joined
by Sunny Anderson,
112
00:05:01,634 --> 00:05:05,166
co-host of The Kitchen
and an Air Force veteran,
113
00:05:05,166 --> 00:05:09,967
and Cliff Crooks, host
of Food Network's
Chef Boot Camp.
114
00:05:09,967 --> 00:05:13,867
Yeah! All right, work,
work, work, work!
115
00:05:13,867 --> 00:05:18,000
Judges, what kind of
personality do you think
attracts people to the Army?
116
00:05:18,000 --> 00:05:21,000
The Army does more before
9 o'clock than most people do
117
00:05:21,000 --> 00:05:23,166
-all day.
-My parents are both Army.
118
00:05:23,166 --> 00:05:26,000
I think you can kind of see
that in them right now.
119
00:05:26,000 --> 00:05:29,100
-Behind you!
-They wake up ready to go.
120
00:05:29,100 --> 00:05:30,000
My brother is in the Army,
82nd Airborne,
Special Operations.
121
00:05:30,000 --> 00:05:33,100
My brother is in the Army,
82nd Airborne,
Special Operations.
122
00:05:33,100 --> 00:05:35,700
This is like going back to
advanced culinary school.
123
00:05:35,700 --> 00:05:38,166
-Color and taste, color
and taste, color and taste.
-Color and taste.
124
00:05:38,166 --> 00:05:41,000
You see the amount
of camaraderie
and the excitement,
125
00:05:41,000 --> 00:05:44,500
but when it's go time,
I know they're all more
than capable of being
126
00:05:44,500 --> 00:05:45,867
dead-on serious.
127
00:05:45,867 --> 00:05:48,166
-Chef Colvin!
-Yes, sir!
128
00:05:48,166 --> 00:05:50,100
How's that dish going
to make the Army proud?
129
00:05:50,100 --> 00:05:52,100
Because it's all that
it can be.
130
00:05:52,100 --> 00:05:55,000
-I'll sing that song later.
-That was the only
Army answer.
131
00:05:55,000 --> 00:05:57,166
I have the opportunity
to work at the Pentagon
132
00:05:57,166 --> 00:06:00,000
for the 4th Star General
and the Joint Chief of Staff.
133
00:06:00,000 --> 00:06:00,066
for the 4th Star General
and the Joint Chief of Staff.
134
00:06:00,066 --> 00:06:01,600
-Chef Luis!
-Yes, Chef!
135
00:06:01,600 --> 00:06:03,000
What are we making and how?
136
00:06:03,000 --> 00:06:05,467
We're making some
delicious quail egg,
137
00:06:05,467 --> 00:06:07,867
goat cheese tart
using the gravy.
138
00:06:07,867 --> 00:06:10,867
Can we talk a little bit
about stuff on a shingle?
139
00:06:10,867 --> 00:06:14,600
Well, it is a famed breakfast
dish in the Army
140
00:06:14,600 --> 00:06:16,066
in particular.
141
00:06:16,066 --> 00:06:20,100
It's basically just creamed
sauce with chipped beef
in it over toast.
142
00:06:20,100 --> 00:06:22,166
I'm using the quail eggs
as a binder for
143
00:06:22,166 --> 00:06:25,100
the goat cheese SOS filling.
144
00:06:25,100 --> 00:06:27,533
I am a competitive person.
I like to win,
145
00:06:27,533 --> 00:06:29,233
and I'm here for winning.
146
00:06:31,266 --> 00:06:34,166
This actually is a very
difficult basket.
147
00:06:34,166 --> 00:06:36,734
You've got the deciding
what to do with the SOS.
148
00:06:36,734 --> 00:06:38,867
You've got the quail eggs.
149
00:06:38,867 --> 00:06:40,467
Such a great ingredient.
150
00:06:40,467 --> 00:06:43,100
They're so difficult to break
that exterior shell.
151
00:06:43,100 --> 00:06:44,166
It's so thick.
152
00:06:44,166 --> 00:06:46,734
It's a challenge
because you don't want
to break the yolk.
153
00:06:47,634 --> 00:06:51,600
I've never seen or worked
with quail eggs before.
154
00:06:51,600 --> 00:06:53,700
I'm looking at
all these items.
155
00:06:53,700 --> 00:06:56,634
I'm going to use a salad
to bring everything together.
156
00:06:56,634 --> 00:07:00,000
I'm making a radish salad
with a boiled quail egg.
157
00:07:00,000 --> 00:07:02,533
I'm making a radish salad
with a boiled quail egg.
158
00:07:02,533 --> 00:07:04,734
-I taste the SOS.
-Ugh...
159
00:07:04,734 --> 00:07:08,266
It was salty and beefy,
so I think I'm going
160
00:07:08,266 --> 00:07:10,700
to just throw it in a pot,
thin it out,
161
00:07:10,700 --> 00:07:13,467
and try to make that
a sauce on top of my salad.
162
00:07:14,166 --> 00:07:16,467
Chefs, 20 minutes left
on that clock.
163
00:07:16,467 --> 00:07:19,266
-Yeah.
-All right, work, work,
work, work.
164
00:07:19,266 --> 00:07:22,066
I've been serving in the Army
for 16 years.
165
00:07:22,066 --> 00:07:25,367
I've cooked for foreign
diplomats, generals.
166
00:07:25,367 --> 00:07:27,266
The Army has given me so much.
167
00:07:27,266 --> 00:07:29,967
-What do we got?
-I want to win this
for my children
168
00:07:29,967 --> 00:07:30,000
and for my brothers
and sisters in
the EOD community.
169
00:07:30,000 --> 00:07:34,166
and for my brothers
and sisters in
the EOD community.
170
00:07:34,166 --> 00:07:37,467
I'm going to use the crescent
dough as some form of vehicle
171
00:07:37,467 --> 00:07:39,166
for the rest of my dish.
172
00:07:39,166 --> 00:07:42,266
[Sunny] Oh, that crescent
roll dough, that's omnipresent
173
00:07:42,266 --> 00:07:43,467
in my refrigerator.
174
00:07:43,467 --> 00:07:46,166
-Omnipresent.
-Well, yeah, because
when you think about it,
175
00:07:46,166 --> 00:07:47,100
you need it.
176
00:07:47,100 --> 00:07:49,700
It's so buttery and salty,
but I hope they get it
177
00:07:49,700 --> 00:07:53,634
in the oven soon
because it takes about
15 minutes for it to cook.
178
00:07:54,066 --> 00:07:55,734
Quail eggs.
179
00:07:55,734 --> 00:07:57,734
For my appetizer,
I'm making a quail egg
180
00:07:57,734 --> 00:08:00,000
in a crescent dough basket
with pickled radish
and SOS sauce.
181
00:08:00,000 --> 00:08:03,100
in a crescent dough basket
with pickled radish
and SOS sauce.
182
00:08:03,100 --> 00:08:06,100
I have no idea
how long I need to boil
these quail eggs,
183
00:08:06,100 --> 00:08:08,900
so I'm going to make
a wild guess.
184
00:08:09,867 --> 00:08:11,333
Hot oven.
185
00:08:13,500 --> 00:08:18,367
Crescent roll dough is
literally the best thing ever.
186
00:08:18,367 --> 00:08:22,166
It's really easy to work with,
and I like making
187
00:08:22,166 --> 00:08:25,500
crescent roll dough
with my kids.
188
00:08:25,500 --> 00:08:29,867
I'm making a Mediterranean
pizza with a bechamel
white sauce
189
00:08:29,867 --> 00:08:30,000
and a sunny side up quail egg.
190
00:08:30,000 --> 00:08:32,367
and a sunny side up quail egg.
191
00:08:32,367 --> 00:08:35,700
For my bechamel white sauce,
I take the SOS gravy
192
00:08:35,700 --> 00:08:37,266
and I mix that
with heavy cream.
193
00:08:37,266 --> 00:08:38,700
Keep pushing,
keep pushing, guys.
194
00:08:38,700 --> 00:08:41,600
Luis is going to be
tough competition.
195
00:08:41,600 --> 00:08:42,867
I know of him.
196
00:08:42,867 --> 00:08:47,700
He works for one of
the highest ranking GOs
in the military.
197
00:08:47,700 --> 00:08:50,500
But I feel pretty confident.
I'm a great chef.
198
00:08:50,500 --> 00:08:52,734
I'm resilient.
I'm a great soldier.
199
00:08:52,734 --> 00:08:55,066
I get adrenaline
when I'm in the kitchen,
200
00:08:55,066 --> 00:08:57,066
and I just want to be
the best.
201
00:08:58,867 --> 00:09:00,000
[Cliff] Breakfast radishes,
not as spicy as
your regular radish,
202
00:09:00,000 --> 00:09:03,166
[Cliff] Breakfast radishes,
not as spicy as
your regular radish,
203
00:09:03,166 --> 00:09:04,600
neutral in flavor.
204
00:09:04,600 --> 00:09:08,967
I love doing quick pickles,
and I'm going to pickle
205
00:09:08,967 --> 00:09:09,867
my radishes.
206
00:09:09,867 --> 00:09:12,600
Vinegar with white
wine vinegar.
207
00:09:12,600 --> 00:09:16,500
Some red pepper flakes
and whole peppercorns.
208
00:09:16,500 --> 00:09:18,700
Look at that.
Nice, creamy, good color.
209
00:09:18,700 --> 00:09:21,734
There's a lot that
you can do with SOS.
210
00:09:21,734 --> 00:09:25,000
I know sour cream
will level out some
of the saltiness,
211
00:09:25,000 --> 00:09:27,166
and I add a little
Worcestershire sauce,
212
00:09:27,166 --> 00:09:29,100
a little bit of the Asian
hot sauce.
213
00:09:29,100 --> 00:09:30,000
It should be a nice,
light sauce with
a little bit of spice.
214
00:09:30,000 --> 00:09:32,100
It should be a nice,
light sauce with
a little bit of spice.
215
00:09:32,100 --> 00:09:33,066
[exclaims]
216
00:09:35,000 --> 00:09:38,000
I diced up the radish,
and I mixed it together
217
00:09:38,000 --> 00:09:41,734
along with red onions, olives,
arugula, and feta.
218
00:09:41,734 --> 00:09:45,266
-All right.
-I pulled my pizza
crust out of the oven,
219
00:09:45,266 --> 00:09:47,166
and it looks great.
220
00:09:47,166 --> 00:09:49,467
I put my sauce on
and the toppings,
221
00:09:49,467 --> 00:09:51,333
and then I get it right
back in the oven.
222
00:09:52,533 --> 00:09:56,166
I want to top my pizzas off
with a sunny-side-up
quail egg.
223
00:09:56,166 --> 00:09:59,266
The quail egg will add
richness when you bite
224
00:09:59,266 --> 00:10:00,000
into the pizza.
225
00:10:00,000 --> 00:10:00,467
into the pizza.
226
00:10:00,467 --> 00:10:01,900
Let's go!
227
00:10:05,467 --> 00:10:09,634
Once my tart is baking,
I'm going to get started
on my salad.
228
00:10:09,634 --> 00:10:11,734
I blistered the cherry
tomatoes over heat,
229
00:10:11,734 --> 00:10:16,066
and I decided to blanch
and sauté Brussels sprouts.
230
00:10:16,066 --> 00:10:18,867
[Sunny] Eight minutes to go.
Is someone getting
Brussels sprouts out?
231
00:10:18,867 --> 00:10:21,800
If I see Brussels sprouts
coming out and going
into a pan.
232
00:10:23,734 --> 00:10:25,266
[Scott] DeShonta is having
a real hard time
233
00:10:25,266 --> 00:10:26,467
with this crescent roll dough.
234
00:10:26,467 --> 00:10:28,734
It doesn't seem like
she can get her idea together.
235
00:10:28,734 --> 00:10:30,000
Can I get some flour, chef?
236
00:10:30,000 --> 00:10:30,600
Can I get some flour, chef?
237
00:10:30,600 --> 00:10:33,166
So this crescent dough is
giving me so much trouble.
238
00:10:33,166 --> 00:10:36,367
DeShonta doesn't have
her dough in the oven yet.
239
00:10:36,367 --> 00:10:40,367
The longer you handle
and manipulate it,
the softer it gets.
240
00:10:40,367 --> 00:10:42,734
I'm beginning to think
that that is the trap
241
00:10:42,734 --> 00:10:43,734
of the basket.
242
00:10:43,734 --> 00:10:46,700
'Cause I am definitely
running out of time.
243
00:10:46,700 --> 00:10:49,266
I need to put every component
on this plate,
244
00:10:49,266 --> 00:10:51,066
or I know I'm going
to get chopped.
245
00:10:57,467 --> 00:11:00,533
-Five minutes left
on the clock, chefs.
-Five minutes left!
246
00:11:00,533 --> 00:11:03,166
-Already?
-DeShonta, hurry up!
247
00:11:03,166 --> 00:11:04,367
Double time!
248
00:11:04,367 --> 00:11:07,634
DeShonta doesn't have
her dough in the oven yet.
249
00:11:07,634 --> 00:11:09,000
Fry that baby.
250
00:11:09,000 --> 00:11:11,900
This crescent dough is
giving me so much trouble.
251
00:11:11,900 --> 00:11:13,800
You good? Do you want me
to stir it for you?
252
00:11:13,800 --> 00:11:15,166
Yes!
253
00:11:15,166 --> 00:11:17,533
There's a lot of
mutual respect here
254
00:11:17,533 --> 00:11:20,000
amongst these chefs,
which I really appreciate.
255
00:11:20,000 --> 00:11:21,867
It's called an army of one.
256
00:11:21,867 --> 00:11:23,867
Cutie behind you!
Cutie behind you!
257
00:11:23,867 --> 00:11:25,571
My plan B is just to fry it.
258
00:11:25,571 --> 00:11:26,100
My plan B is just to fry it.
259
00:11:26,100 --> 00:11:27,734
I'm making them into a crisp.
260
00:11:27,734 --> 00:11:29,700
Gotta have some crunch
to this plate, right?
261
00:11:29,700 --> 00:11:31,433
That's right, texture!
262
00:11:33,634 --> 00:11:36,166
All right, I want to top
my pizza sauce
263
00:11:36,166 --> 00:11:37,634
with a little bit
of freshness.
264
00:11:37,634 --> 00:11:41,100
So I grabbed some arugula
and I dressed it
with balsamic vinaigrette
265
00:11:41,100 --> 00:11:43,100
and olive oil.
266
00:11:43,100 --> 00:11:45,634
I want to show my kids
that their mom is fearless,
267
00:11:45,634 --> 00:11:49,467
and I'm not going anywhere
without a fight.
268
00:11:49,467 --> 00:11:52,367
I want to pickle the radishes
to add some more brightness
269
00:11:52,367 --> 00:11:53,467
to the dish.
270
00:11:53,467 --> 00:11:55,571
A mixture of rice vinegar,
sugar, and fresh basil.
271
00:11:55,571 --> 00:11:58,533
A mixture of rice vinegar,
sugar, and fresh basil.
272
00:11:58,533 --> 00:12:01,333
And I set my radishes
aside to pickle.
273
00:12:04,700 --> 00:12:05,900
We're not really done.
274
00:12:05,900 --> 00:12:08,900
DeShonta put her crescent
roll dough back in the fryer.
275
00:12:08,900 --> 00:12:10,867
Now listen, I'm okay
with a double fry
276
00:12:10,867 --> 00:12:13,533
as long as that second fry
doesn't leave it oil-laden.
277
00:12:13,533 --> 00:12:16,867
[Scott] Ryan has decided
to hard-boil his quail eggs.
278
00:12:16,867 --> 00:12:18,367
Get out of here.
279
00:12:18,367 --> 00:12:23,467
And now he's starting
to attempt to peel these
very tiny, delicate...
280
00:12:23,467 --> 00:12:25,571
-Oh, jeez.
-...little eggs right now.
281
00:12:25,571 --> 00:12:26,433
-Oh, jeez.
-...little eggs right now.
282
00:12:27,533 --> 00:12:30,700
-One minute to go, chefs!
-Come on, Army!
283
00:12:30,700 --> 00:12:33,867
With moments to spare,
I put down
my crescent baskets.
284
00:12:33,867 --> 00:12:36,867
On top of that goes
my peeled quail egg.
285
00:12:36,867 --> 00:12:39,867
I garnish it with my spicy
pickled radish.
286
00:12:39,867 --> 00:12:41,166
Let's do it!
287
00:12:41,166 --> 00:12:43,467
DeShonta, hurry up!
288
00:12:43,467 --> 00:12:46,166
Come on, chefs,
finish up those plates!
289
00:12:46,166 --> 00:12:47,867
-Yes!
-Let's go, Army!
290
00:12:47,867 --> 00:12:53,734
Ten, nine, eight, seven,
six, five...
291
00:12:53,734 --> 00:12:55,571
-Everything on!
-...four, three, two, one.
292
00:12:55,571 --> 00:12:58,100
-Everything on!
-...four, three, two, one.
293
00:12:58,100 --> 00:13:00,634
-Time's up!
Please step back.
-[all clapping]
294
00:13:04,467 --> 00:13:08,233
I am feeling worried
it's a little small
for an appetizer.
295
00:13:10,600 --> 00:13:13,066
I realize I'm missing
the pickled radishes.
296
00:13:14,100 --> 00:13:16,266
There's only one plate
with radishes.
297
00:13:16,266 --> 00:13:18,867
Missing a basket ingredient
is a big deal.
298
00:13:18,867 --> 00:13:20,433
Forward, march!
299
00:13:21,900 --> 00:13:23,634
Right face!
300
00:13:24,467 --> 00:13:25,571
Forward, march!
301
00:13:25,571 --> 00:13:26,066
Forward, march!
302
00:13:28,533 --> 00:13:31,467
U.S. Army chefs, you opened
the appetizer basket
303
00:13:31,467 --> 00:13:35,367
and found S.O.S.
Breakfast radishes,
304
00:13:35,367 --> 00:13:38,266
quail eggs,
and crescent roll dough.
305
00:13:38,266 --> 00:13:40,266
Chef Marisabel,
what have you made?
306
00:13:40,266 --> 00:13:44,000
So today I have for you
a Mediterranean pizza,
307
00:13:44,000 --> 00:13:47,967
and then on the top,
I have a quail egg.
308
00:13:52,634 --> 00:13:54,600
Bang-up job.
309
00:13:54,600 --> 00:13:55,571
Incredibly smart move,
rolling out the crescent
roll dough in order to
310
00:13:55,571 --> 00:13:58,533
Incredibly smart move,
rolling out the crescent
roll dough in order to
311
00:13:58,533 --> 00:14:00,800
decrease surface area
and get it as crispy
312
00:14:00,800 --> 00:14:02,734
and as fully cooked
as possible.
313
00:14:02,734 --> 00:14:06,900
Very smart to put that S.O.S.,
that stuff on a shingle,
314
00:14:06,900 --> 00:14:08,166
over the top.
315
00:14:08,166 --> 00:14:12,367
But there's a slight identity
crisis going on here.
316
00:14:12,367 --> 00:14:14,734
The top really does want
to be Mediterranean,
317
00:14:14,734 --> 00:14:16,734
and the bottom really
wants to hang out
in the south.
318
00:14:17,000 --> 00:14:18,166
Okay.
319
00:14:18,166 --> 00:14:21,700
It could've taken more
of that Greek salad
flavor profile
320
00:14:21,700 --> 00:14:24,734
and really hammered it home
here, adding more olives,
321
00:14:24,734 --> 00:14:25,571
adding more tomatoes,
having that feta cheese,
322
00:14:25,571 --> 00:14:26,867
adding more tomatoes,
having that feta cheese,
323
00:14:26,867 --> 00:14:31,700
utilizing, instead of
the arugula, the radish greens
as well, right?
324
00:14:31,700 --> 00:14:32,900
The basket is the key.
325
00:14:32,900 --> 00:14:35,367
All in all, I think
your egg is technically
326
00:14:35,367 --> 00:14:37,900
-perfect with that quail egg.
-Thank you.
327
00:14:37,900 --> 00:14:38,967
Well done, Chef.
328
00:14:39,367 --> 00:14:40,734
Next up is Chef Luis.
329
00:14:40,734 --> 00:14:44,533
Today I did a quail egg
goat cheese tart
330
00:14:44,533 --> 00:14:48,467
with arugula
and also Brussels sprouts.
331
00:14:48,467 --> 00:14:51,000
[Ted] Chef Luis,
why do you want
to win Chopped?
332
00:14:51,000 --> 00:14:53,467
Winning Chopped has been
always a dream for me.
333
00:14:53,467 --> 00:14:55,571
I'm originally from
Puerto Rico, born and raised.
334
00:14:55,571 --> 00:14:55,634
I'm originally from
Puerto Rico, born and raised.
335
00:14:55,634 --> 00:14:58,266
When I joined the Army,
I joined with no English
at all.
336
00:14:58,266 --> 00:15:00,467
And then just realizing
the long journey that
337
00:15:00,467 --> 00:15:03,066
I've been through,
that's the legacy I want
to give to my kids.
338
00:15:04,100 --> 00:15:06,734
Chef, what's in that mixture
with the goat cheese?
339
00:15:06,734 --> 00:15:08,734
I think that's the chipped
beef from the stuff
on a shingle.
340
00:15:08,734 --> 00:15:12,100
-Oh, that's the beef.
-Yeah, it's from
the same component, yeah.
341
00:15:12,100 --> 00:15:14,734
-It's really a smart idea.
-Thank you, Chef.
342
00:15:14,734 --> 00:15:17,367
Like, floored by it.
It's awesome.
343
00:15:17,367 --> 00:15:21,166
-Thank you, Chef.
-I really adore this crescent
roll dough tart.
344
00:15:21,166 --> 00:15:24,900
Really smart to add
the cheese to bring
345
00:15:24,900 --> 00:15:25,571
a little bit of a light note.
346
00:15:25,571 --> 00:15:26,600
a little bit of a light note.
347
00:15:26,600 --> 00:15:29,100
The vinaigrette
is very, very good.
348
00:15:29,100 --> 00:15:32,433
-Thank you, Chef.
-The radishes I don't have.
349
00:15:34,100 --> 00:15:36,367
It's only on my plate
right now.
350
00:15:36,367 --> 00:15:40,634
Is the tart flambe enough
to carry this dish forward
351
00:15:40,634 --> 00:15:43,066
without the radishes
on all the plate?
352
00:15:44,100 --> 00:15:45,800
-Okay.
-Next up, Chef DeShonta,
353
00:15:45,800 --> 00:15:47,100
please tell us about
your dish.
354
00:15:47,100 --> 00:15:52,867
I have a radish salad
with a fried biscuit
355
00:15:52,867 --> 00:15:54,900
and a half of a quail egg.
356
00:16:00,634 --> 00:16:04,900
I love the fact that
it was a salad as
an appetizer, of course.
357
00:16:04,900 --> 00:16:09,467
And then the crescent roll
dough, while incredibly
crispy,
358
00:16:09,467 --> 00:16:13,166
is very laden
with the fryer oil.
359
00:16:13,166 --> 00:16:15,900
Because you went back
and then double fried it.
360
00:16:15,900 --> 00:16:20,166
It's greasy, and it just
tastes like nothing
but the oil.
361
00:16:20,166 --> 00:16:22,900
We just had an overdressed
salad, and I think yours
362
00:16:22,900 --> 00:16:24,734
was a little underdressed.
363
00:16:25,634 --> 00:16:27,734
Listen, I think what
you created here is great.
364
00:16:28,634 --> 00:16:30,900
I love the effort.
I love the knife work.
365
00:16:30,900 --> 00:16:33,967
I love the utilization
of the vegetables that
you have inside here.
366
00:16:34,867 --> 00:16:36,467
The egg, I think it was
cooked perfectly.
367
00:16:36,467 --> 00:16:38,533
-Yes, Chef.
-So I think you have
a really good touch.
368
00:16:38,533 --> 00:16:39,867
Thank you.
369
00:16:39,867 --> 00:16:41,266
Chef, why did you join
the Army?
370
00:16:41,266 --> 00:16:45,734
I was in a domestic,
violent situation,
371
00:16:45,734 --> 00:16:51,533
and I wanted to see how strong
I was without my ex.
372
00:16:51,533 --> 00:16:55,233
And I just want to let people
know that you're not
your past.
373
00:16:55,734 --> 00:16:57,266
Incredible.
374
00:16:57,266 --> 00:16:58,900
-Well done.
-Thank you, Chef.
375
00:16:58,900 --> 00:17:00,066
-Thank you.
-Incredible.
376
00:17:00,066 --> 00:17:02,734
Next up, Chef Brian,
please tell us about
your starter.
377
00:17:02,734 --> 00:17:07,100
The dish you have in front
of you is a boiled quail egg
378
00:17:07,100 --> 00:17:09,467
in a croissant basket
379
00:17:09,467 --> 00:17:15,100
with a spicy pickled radish
and a S.O.S. sauce.
380
00:17:15,100 --> 00:17:18,100
-So one bite, Chef?
-One bite, Chef.
381
00:17:18,100 --> 00:17:19,867
One bite, yeah.
382
00:17:19,867 --> 00:17:23,100
Chef, how would you compare
the pressure
383
00:17:23,100 --> 00:17:25,571
of the Chopped kitchen
to your work?
384
00:17:25,571 --> 00:17:26,467
of the Chopped kitchen
to your work?
385
00:17:26,467 --> 00:17:29,266
So I first started out
with 101st Airborne Division,
386
00:17:29,266 --> 00:17:30,533
deployed to Iraq.
387
00:17:30,533 --> 00:17:33,367
I was able to transfer over
to explosive ordnance
disposal.
388
00:17:33,367 --> 00:17:35,634
After that, I was blessed
to be selected to
389
00:17:35,634 --> 00:17:37,700
become an estate manager
and personal chef
390
00:17:37,700 --> 00:17:40,000
to a general
in the United States Army.
391
00:17:40,000 --> 00:17:43,266
So I think I'm okay
with the pressure, sir.
392
00:17:43,266 --> 00:17:46,367
-[all laughing]
-Yeah.
393
00:17:46,367 --> 00:17:50,900
This was so damn cute.
I mean, was it an appetizer?
394
00:17:50,900 --> 00:17:53,367
That's the question
I'm asking myself.
395
00:17:53,367 --> 00:17:55,266
Chef Brian, I loved it.
396
00:17:55,266 --> 00:17:55,571
I got that Asian spice
you were talking about
in there.
397
00:17:55,571 --> 00:17:57,634
I got that Asian spice
you were talking about
in there.
398
00:17:57,634 --> 00:17:59,600
I would have actually
wanted more of it.
399
00:17:59,600 --> 00:18:02,533
Maybe a couple more pieces
of the pickled radish,
400
00:18:02,533 --> 00:18:04,700
but I thought it was exciting
to eat.
401
00:18:04,700 --> 00:18:06,100
Thank you.
402
00:18:06,100 --> 00:18:08,100
If I were to take you
in the kitchen and cook this
with you again,
403
00:18:08,100 --> 00:18:11,166
I would say, let's take that
egg about 50% of the way
404
00:18:11,166 --> 00:18:12,634
from where you had it.
405
00:18:12,634 --> 00:18:14,800
So you get that
beautiful yolk.
406
00:18:14,800 --> 00:18:16,367
That covers the palate.
407
00:18:16,367 --> 00:18:18,600
It would be more of
an experience, I would say,
408
00:18:18,600 --> 00:18:21,166
-than just the flavor profile.
-Absolutely.
409
00:18:21,166 --> 00:18:24,634
Okay, we respect you all
for your service.
410
00:18:24,634 --> 00:18:25,571
But still, we must part ways
with one chef.
411
00:18:25,571 --> 00:18:27,900
But still, we must part ways
with one chef.
412
00:18:27,900 --> 00:18:29,533
I forgot the radishes
on the plate.
413
00:18:29,533 --> 00:18:31,867
I'm hoping they give me
the opportunity to go
to the next round,
414
00:18:31,867 --> 00:18:34,800
so I can show them that
that was just a minor mistake.
415
00:18:36,467 --> 00:18:39,800
[DeShonta] It's going
to either come down
to me or Luis,
416
00:18:39,800 --> 00:18:42,000
because at the end of the day,
you have to have
417
00:18:42,000 --> 00:18:43,734
all ingredients on there.
418
00:18:52,533 --> 00:18:56,533
Only three U.S. Army chefs
get to make entrees.
419
00:18:56,533 --> 00:19:00,433
So whose dish is on
the chopping block?
420
00:19:09,100 --> 00:19:11,266
Chef Luis,
you've been chopped.
421
00:19:11,266 --> 00:19:12,166
Judges?
422
00:19:12,166 --> 00:19:16,467
The best dish was
just chopped because
423
00:19:16,467 --> 00:19:17,634
of the technicality.
424
00:19:18,367 --> 00:19:19,967
I want you to think
about that.
425
00:19:19,967 --> 00:19:20,087
Yes, Chef.
426
00:19:20,087 --> 00:19:21,533
Yes, Chef.
427
00:19:21,533 --> 00:19:23,967
I want to say thank you.
Thank you to each one
of you guys.
428
00:19:23,967 --> 00:19:25,967
If it weren't for
the radishes, I'm pretty sure
429
00:19:25,967 --> 00:19:28,166
I would stay
in the competition.
430
00:19:28,166 --> 00:19:31,266
Things happen for a reason,
so I'm not fighting
the destiny.
431
00:19:33,266 --> 00:19:36,100
My dad is from the Army,
so I'm going to need y'all
432
00:19:36,100 --> 00:19:38,467
to represent.
Can you guys step it up?
433
00:19:38,467 --> 00:19:40,000
-Absolutely.
-Absolutely, Chef.
434
00:19:40,000 --> 00:19:40,967
We're going to need that.
435
00:19:42,533 --> 00:19:45,467
Chef Brian, Chef DeShonta,
Chef Marisabel,
436
00:19:45,467 --> 00:19:49,100
we're set to begin
this entree round
as soon as you investigate
437
00:19:49,100 --> 00:19:50,087
what's inside these.
438
00:19:50,087 --> 00:19:51,066
what's inside these.
439
00:19:52,800 --> 00:19:54,867
-It's camo apples.
-Get it?
440
00:19:54,867 --> 00:19:55,800
Camo apple?
441
00:19:56,166 --> 00:19:57,266
They look pretty.
442
00:19:57,266 --> 00:20:01,000
I had a good laugh looking
at these camo apples.
443
00:20:01,000 --> 00:20:02,233
Oh, come on.
444
00:20:03,000 --> 00:20:04,233
Oh!
445
00:20:04,533 --> 00:20:05,967
What is this?
446
00:20:05,967 --> 00:20:07,967
Guajes verde.
447
00:20:07,967 --> 00:20:09,533
[Sunny] And pork tenderloin.
448
00:20:09,533 --> 00:20:11,100
[Ted] Pork tenderloin.
449
00:20:11,100 --> 00:20:13,266
You don't want to overcook
pork tenderloin.
450
00:20:13,266 --> 00:20:15,367
That could be quite tough.
451
00:20:15,367 --> 00:20:16,900
[Ted] And fish sauce.
452
00:20:17,967 --> 00:20:19,967
30 minutes to get
your ideas together
453
00:20:19,967 --> 00:20:20,087
and your plates in order.
454
00:20:20,087 --> 00:20:21,333
and your plates in order.
455
00:20:23,467 --> 00:20:24,734
Clock starts now.
456
00:20:26,000 --> 00:20:27,266
Hi.
457
00:20:27,266 --> 00:20:29,634
Judges, regular chefs come in
off the street,
458
00:20:29,634 --> 00:20:33,000
often express being nervous
in the Chopped kitchen,
459
00:20:33,000 --> 00:20:35,700
but these military chefs
are trained in both cooking
460
00:20:35,700 --> 00:20:37,734
and combat.
461
00:20:37,734 --> 00:20:40,800
The basket is
the great equalizer.
462
00:20:40,800 --> 00:20:43,266
I don't care how much
you've trained
for anything else,
463
00:20:43,266 --> 00:20:45,467
you have no idea what's
in that basket.
464
00:20:45,467 --> 00:20:47,734
Nerves can set in.
465
00:20:47,734 --> 00:20:50,087
Tenderloin,
it's the filet mignon of pork.
466
00:20:50,087 --> 00:20:51,467
Tenderloin,
it's the filet mignon of pork.
467
00:20:51,467 --> 00:20:54,734
-Extremely tender,
minimal fat.
-Like zero.
468
00:20:54,734 --> 00:20:56,100
Like zero fat.
469
00:20:56,100 --> 00:20:59,000
And it needs a supporting cast
of flavors in order
470
00:20:59,000 --> 00:21:00,867
to have it really,
really stand out.
471
00:21:00,867 --> 00:21:02,867
Yeah, if you want
to go aggressive on a rub
472
00:21:02,867 --> 00:21:05,533
-or a marinade,
it's the tenderloin.
-Exactly.
473
00:21:06,734 --> 00:21:07,800
All right.
474
00:21:07,800 --> 00:21:11,100
I want to add as much flavor
to this pork as possible.
475
00:21:11,100 --> 00:21:12,634
Ground cumin.
476
00:21:12,634 --> 00:21:15,166
Cumin, chili powder,
salt, pepper.
477
00:21:15,166 --> 00:21:17,266
Limes, limes, limes.
Gotta have those limes.
478
00:21:17,266 --> 00:21:20,087
Perfect for a pork tenderloin
taco with a camo apple
barbecue sauce.
479
00:21:20,087 --> 00:21:23,100
Perfect for a pork tenderloin
taco with a camo apple
barbecue sauce.
480
00:21:23,100 --> 00:21:25,533
[Cliff] The easiest thing
in the basket is
the fish sauce,
481
00:21:25,533 --> 00:21:28,467
which is essentially
fermented anchovy.
482
00:21:28,467 --> 00:21:31,000
Incredibly pungent,
incredibly flavorful.
483
00:21:31,533 --> 00:21:33,433
If used properly.
484
00:21:34,700 --> 00:21:37,867
I tasted the fish sauce,
and it was so salty.
485
00:21:37,867 --> 00:21:39,266
I'm gonna make it work today.
486
00:21:39,266 --> 00:21:42,367
It'll add nice salt
and an extra depth of flavor.
487
00:21:42,367 --> 00:21:45,634
I'm making seared
pork tenderloin
488
00:21:45,634 --> 00:21:48,867
with an apple poblano puree.
489
00:21:48,867 --> 00:21:50,087
The saltiness of bacon
will pair really nice
with the pork tenderloin.
490
00:21:50,087 --> 00:21:53,900
The saltiness of bacon
will pair really nice
with the pork tenderloin.
491
00:21:57,734 --> 00:22:00,634
[DeShonta] I'm looking at
these basket ingredients,
492
00:22:00,634 --> 00:22:03,800
and my mind goes straight
to pasta.
493
00:22:03,800 --> 00:22:07,533
My pasta, I know between
8 to 10 minutes,
it'll be done.
494
00:22:07,533 --> 00:22:13,166
So I'm going to make a seared
pork tenderloin pasta.
495
00:22:13,166 --> 00:22:17,467
Onions and peppers,
I'mma just julienne them
up for my pasta.
496
00:22:17,467 --> 00:22:20,087
All right, 20 minutes left
on the clock, chefs.
497
00:22:20,087 --> 00:22:20,533
All right, 20 minutes left
on the clock, chefs.
498
00:22:20,533 --> 00:22:22,900
Next, we are going
to taste these guys.
499
00:22:22,900 --> 00:22:26,266
[Scott] These guajes verdes,
they are from the acacia tree.
500
00:22:26,266 --> 00:22:28,734
What it means is green pods,
essentially.
501
00:22:28,734 --> 00:22:31,533
So they look like little
pepitas or pumpkin seeds.
502
00:22:31,533 --> 00:22:34,533
-Right.
-And they have this
tremendous flavor, right?
503
00:22:34,533 --> 00:22:38,266
It's a little buttery,
a little garlicky,
a little salty.
504
00:22:38,266 --> 00:22:41,734
The seeds are edible,
but the pod that
505
00:22:41,734 --> 00:22:43,166
encases them are not.
506
00:22:43,166 --> 00:22:45,100
These apples
are tough cookies.
507
00:22:45,100 --> 00:22:49,100
To go with my tenderloin,
I'm making an apple
guaje puree
508
00:22:49,100 --> 00:22:50,087
with tomato
and a roasted poblano.
509
00:22:50,087 --> 00:22:53,266
with tomato
and a roasted poblano.
510
00:22:53,266 --> 00:22:54,700
Okay, what was I gonna do
with sauce?
511
00:22:54,700 --> 00:22:57,100
I can make a wonderful
barbecue sauce
512
00:22:57,100 --> 00:23:00,367
for this pork taco
with onion powder,
513
00:23:00,367 --> 00:23:02,367
ketchup, brown sugar.
514
00:23:02,367 --> 00:23:07,100
I cut the apple out
of the candy coating
and throw it right in.
515
00:23:07,100 --> 00:23:09,467
I add my fish sauce
to the barbecue sauce,
516
00:23:09,467 --> 00:23:12,166
and it is absolutely banging.
517
00:23:14,166 --> 00:23:15,100
That is banging.
518
00:23:16,367 --> 00:23:18,734
It's pork. Pork got a little
sweetness to it.
519
00:23:18,734 --> 00:23:20,087
Pork and apples go together,
so I'm just going to throw
520
00:23:20,087 --> 00:23:23,467
Pork and apples go together,
so I'm just going to throw
521
00:23:23,467 --> 00:23:27,100
the apples in with
a little bit of brown sugar.
522
00:23:27,100 --> 00:23:31,634
The sweetness of the apples
will offset the very salty
523
00:23:31,634 --> 00:23:32,900
fish sauce.
524
00:23:34,000 --> 00:23:37,967
I have to peel these pods
and add them to my onions
525
00:23:37,967 --> 00:23:39,166
and peppers.
526
00:23:39,166 --> 00:23:42,100
[Brian] This will work.
A taco needs a salsa.
527
00:23:42,100 --> 00:23:45,967
I grab some tomatillos,
a Roma tomato, lime.
528
00:23:45,967 --> 00:23:49,367
I taste the seeds,
and they have this
beautiful nuttiness to them,
529
00:23:49,367 --> 00:23:50,087
so I add them
to my tomatillo sauce.
530
00:23:50,087 --> 00:23:51,967
so I add them
to my tomatillo sauce.
531
00:23:51,967 --> 00:23:53,634
Five minutes to go, chefs.
532
00:23:56,266 --> 00:23:57,533
-[Sunny] Marisabel.
-Yes, ma'am.
533
00:23:57,533 --> 00:23:59,734
-How you feeling about
your pork tenderloin?
-I'm feeling.
534
00:23:59,734 --> 00:24:01,900
I like that answer, honey.
I get it.
535
00:24:02,867 --> 00:24:04,166
I need crispy bacon.
536
00:24:04,166 --> 00:24:06,800
The pork is cooking,
and the bacon is not.
537
00:24:06,800 --> 00:24:08,533
This could be really bad.
538
00:24:10,166 --> 00:24:12,367
There we go.
I don't have plates.
539
00:24:12,367 --> 00:24:13,867
I don't have tortillas.
540
00:24:13,867 --> 00:24:15,800
-I'm rushing.
-Brian, let's go!
541
00:24:15,800 --> 00:24:17,367
I'm going!
542
00:24:17,367 --> 00:24:20,087
I grabbed the corn tortillas,
and I tried to toast it
as quickly as possible.
543
00:24:20,087 --> 00:24:21,734
I grabbed the corn tortillas,
and I tried to toast it
as quickly as possible.
544
00:24:21,734 --> 00:24:23,000
You feeling all right
over there?
545
00:24:23,000 --> 00:24:26,266
-What is your definition
of all right?
-Ooh!
546
00:24:26,266 --> 00:24:29,166
Time flies while
you're stuffing tacos, man.
547
00:24:29,166 --> 00:24:34,100
Ten, nine, eight, seven, six,
548
00:24:34,100 --> 00:24:39,233
five, four, three, two, one.
549
00:24:39,533 --> 00:24:40,734
Time's up.
550
00:24:44,734 --> 00:24:46,367
[Marisabel] My entree
looks beautiful.
551
00:24:46,367 --> 00:24:48,467
The only thing that
I'm worried about
552
00:24:48,467 --> 00:24:50,087
is the crispiness
on the bacon.
553
00:24:50,087 --> 00:24:51,800
is the crispiness
on the bacon.
554
00:24:52,867 --> 00:24:53,800
[sighs]
555
00:24:54,533 --> 00:24:56,867
This is a very sad entree.
556
00:24:56,867 --> 00:25:00,734
That one taco better
be so delicious.
557
00:25:00,734 --> 00:25:02,634
I can only expect the worst.
558
00:25:02,634 --> 00:25:03,533
Man!
559
00:25:03,533 --> 00:25:05,734
I feel utter defeat.
560
00:25:11,800 --> 00:25:13,800
U.S. Army chefs,
for the entree round,
561
00:25:13,800 --> 00:25:16,367
we gave you a basket
of camo apples,
562
00:25:16,367 --> 00:25:21,100
guajes verde, pork tenderloin,
and fish sauce.
563
00:25:21,100 --> 00:25:23,166
Chef Marisabel, please tell us
what you made.
564
00:25:23,166 --> 00:25:26,100
Today I have for you
a pork tenderloin
565
00:25:26,100 --> 00:25:31,333
wrapped in bacon
and an apple pepper puree.
566
00:25:34,166 --> 00:25:38,367
There are a lot of really
smart plays in this dish.
567
00:25:38,367 --> 00:25:39,132
The camo apple
and guajes verde sauce,
568
00:25:39,132 --> 00:25:41,000
The camo apple
and guajes verde sauce,
569
00:25:41,000 --> 00:25:45,700
it's really, really smart
and plays well with both
porks, right?
570
00:25:45,700 --> 00:25:48,367
The bacon and the pork
tenderloin.
571
00:25:48,367 --> 00:25:51,367
Pork itself, I had a couple
pieces that were just cooked
perfectly
572
00:25:51,367 --> 00:25:53,233
and then a couple
that were under.
573
00:25:53,867 --> 00:25:55,500
-The bacon.
-Yes.
574
00:25:55,500 --> 00:25:58,166
-Bad move.
-Okay.
575
00:25:58,166 --> 00:26:00,867
Too thick, fat not rendered
completely.
576
00:26:00,867 --> 00:26:03,367
You have that big slab,
make some lard on, honey.
577
00:26:03,367 --> 00:26:05,367
Give me that crispy fat,
I'll take it.
578
00:26:05,367 --> 00:26:07,600
The most impressive thing
on this plate to me
579
00:26:07,600 --> 00:26:09,132
is your sauce
with the guajes verde.
580
00:26:09,132 --> 00:26:09,367
is your sauce
with the guajes verde.
581
00:26:09,367 --> 00:26:10,600
I love the texture of it.
582
00:26:10,600 --> 00:26:12,867
I love the usage of
the poblano with the apple.
583
00:26:12,867 --> 00:26:15,000
I think you could have
embraced that fish sauce
584
00:26:15,000 --> 00:26:17,634
a touch more, but I think
it all came together
really nicely.
585
00:26:17,634 --> 00:26:19,266
Thank you, Chef.
586
00:26:19,266 --> 00:26:21,867
What would you say, chef,
what's motivating you
in this competition?
587
00:26:21,867 --> 00:26:23,467
It's really my children.
588
00:26:23,467 --> 00:26:25,867
They are my biggest
motivation, and honestly,
589
00:26:25,867 --> 00:26:26,867
my husband.
590
00:26:26,867 --> 00:26:28,166
He really is my rock.
591
00:26:28,166 --> 00:26:30,266
Being active duty
and pretty much a single dad
592
00:26:30,266 --> 00:26:32,000
when I'm gone.
It's phenomenal.
593
00:26:32,800 --> 00:26:34,166
Next up, chef DeShonta.
594
00:26:34,166 --> 00:26:38,367
In front of you, you have
a seared pork tenderloin pasta
595
00:26:38,367 --> 00:26:39,132
with a caramelized camo apple.
596
00:26:39,132 --> 00:26:41,000
with a caramelized camo apple.
597
00:26:41,000 --> 00:26:44,800
In the pasta, I do have
that fish sauce.
598
00:26:47,533 --> 00:26:49,734
[Sunny] Your use of
the fish sauce
was interesting.
599
00:26:49,734 --> 00:26:52,600
I was expecting for it
to really show up.
600
00:26:52,600 --> 00:26:54,967
It's almost not there.
601
00:26:54,967 --> 00:26:59,066
Leaving the skin on the apples
was a little bit chewy.
602
00:26:59,066 --> 00:27:00,867
The apple could have used
a bit more love.
603
00:27:00,867 --> 00:27:04,000
-Yes, Chef.
-Now, the pasta itself,
it just eats dry
604
00:27:04,000 --> 00:27:08,166
because there is no sauce
to adhere to the noodle.
605
00:27:08,166 --> 00:27:09,132
That pork is, you could say
it's slightly overcooked.
606
00:27:09,132 --> 00:27:10,734
That pork is, you could say
it's slightly overcooked.
607
00:27:10,734 --> 00:27:12,266
I think it's really good.
608
00:27:12,266 --> 00:27:14,634
Your initial instincts
are really correct,
609
00:27:14,634 --> 00:27:17,867
but it's these little flavor
profiles that can just tweak
610
00:27:17,867 --> 00:27:19,634
and lift everything else up.
611
00:27:19,634 --> 00:27:22,000
Thank you very much, Chef.
Appreciate it.
612
00:27:23,166 --> 00:27:25,367
-Finally, chef Brian.
-Yes, sir.
613
00:27:25,367 --> 00:27:28,166
So you have a pork
tenderloin taco with
614
00:27:28,166 --> 00:27:33,066
a camo apple barbecue sauce
and a tomatillo sauce.
615
00:27:34,367 --> 00:27:37,266
Before I bite, I think
my tomatillo sauce,
616
00:27:37,266 --> 00:27:39,132
it missed the taco.
617
00:27:39,132 --> 00:27:39,166
it missed the taco.
618
00:27:39,166 --> 00:27:42,100
-Sorry.
-So I'm just gonna
smear it on there.
619
00:27:42,100 --> 00:27:44,166
Thank you.
620
00:27:44,166 --> 00:27:46,533
Chef, were you
in a little bit of a rush
there at the end?
621
00:27:46,533 --> 00:27:48,867
I was trying to get two tacos,
so you had one
622
00:27:48,867 --> 00:27:51,266
with the tomatillo
and one with
the barbecue sauce.
623
00:27:51,266 --> 00:27:53,634
Unfortunately, you can see
the results of that.
624
00:27:55,467 --> 00:27:57,000
Pork was very flavorful.
625
00:27:57,000 --> 00:27:59,867
Love the camo apple
barbecue sauce
626
00:27:59,867 --> 00:28:01,600
and the use of the fish sauce.
627
00:28:01,600 --> 00:28:03,000
Very, very smart move.
628
00:28:03,000 --> 00:28:06,867
How dare you not give me
two tacos?
629
00:28:06,867 --> 00:28:09,132
-It just kind of
broke in half.
-So sorry.
630
00:28:09,132 --> 00:28:09,533
-It just kind of
broke in half.
-So sorry.
631
00:28:09,533 --> 00:28:11,500
Your barbecue sauce
was awesome.
632
00:28:11,500 --> 00:28:13,500
Put that on anything
on the grill.
633
00:28:13,500 --> 00:28:15,000
-On your back porch.
-Yes, ma'am.
634
00:28:15,000 --> 00:28:18,367
It's gonna work out.
Salmon, chicken,
pork, whatever.
635
00:28:18,367 --> 00:28:21,600
I will say I would have loved
more of the tomatillo sauce
636
00:28:21,600 --> 00:28:24,867
that you made with
the guajes verdes.
637
00:28:24,867 --> 00:28:28,367
The tortilla itself,
it definitely needs
more time to char.
638
00:28:28,367 --> 00:28:31,266
There's a lack of flavor there
because it's just not
developed, right?
639
00:28:31,266 --> 00:28:33,867
-Right. Absolutely.
-And it has that chalky
texture to it.
640
00:28:33,867 --> 00:28:36,533
And also in the taco itself
wasn't enough.
641
00:28:36,533 --> 00:28:39,132
I had three small pieces
of meat and not enough
642
00:28:39,132 --> 00:28:39,600
I had three small pieces
of meat and not enough
643
00:28:39,600 --> 00:28:42,166
of the tomatillo,
a little bit of
the barbecue sauce.
644
00:28:42,166 --> 00:28:43,734
So this is the problem.
645
00:28:43,734 --> 00:28:47,000
You do such great work,
and then all of a sudden
you don't get it on the plate.
646
00:28:47,000 --> 00:28:48,700
Frankly, it's what's
in front of the guest
647
00:28:48,700 --> 00:28:51,166
-is what really counts.
-100%, sir.
648
00:28:52,166 --> 00:28:56,000
All right, entrees done.
Who will be making desserts?
649
00:28:56,000 --> 00:28:59,700
And whose dish is
on the chopping block?
650
00:28:59,700 --> 00:29:02,500
[DeShonta] I'm being
very optimistic
that I do make it
651
00:29:02,500 --> 00:29:05,867
to the next round,
and I just put
my best foot forward.
652
00:29:05,867 --> 00:29:08,266
[Marisabel] I definitely made
some errors.
653
00:29:08,266 --> 00:29:09,132
I need to focus on keeping
every dish consistent
654
00:29:09,132 --> 00:29:12,800
I need to focus on keeping
every dish consistent
655
00:29:12,800 --> 00:29:16,166
and making sure that
I really bring out
those flavors.
656
00:29:16,166 --> 00:29:18,166
Unfortunately, I wasn't able
to get as many tacos
657
00:29:18,166 --> 00:29:20,166
on that plate as I wanted to.
658
00:29:20,166 --> 00:29:21,734
I'm feeling a little nervous.
659
00:29:29,967 --> 00:29:33,100
Which two chefs will get
to cook a complete meal?
660
00:29:33,100 --> 00:29:36,266
And whose dish is on
the chopping block?
661
00:29:46,467 --> 00:29:48,734
Chef DeShonta,
you've been chopped.
662
00:29:48,734 --> 00:29:51,533
Judges, Chef DeShonta,
thank you so much
663
00:29:51,533 --> 00:29:55,367
for representing the Army
the way you have today.
664
00:29:55,367 --> 00:29:56,734
Thank you.
Thank you, Chef.
665
00:29:56,734 --> 00:29:57,807
That fish sauce didn't come
through in the finished dish.
666
00:29:57,807 --> 00:30:01,367
That fish sauce didn't come
through in the finished dish.
667
00:30:01,367 --> 00:30:02,467
Yes, Chef.
668
00:30:02,467 --> 00:30:07,333
And the skin on the camo apple
was just unappetizing.
669
00:30:08,700 --> 00:30:10,967
-You've been chopped.
-Thank you.
670
00:30:10,967 --> 00:30:12,533
-Wonderful work.
-Thank you.
671
00:30:12,533 --> 00:30:13,800
Good luck to you.
672
00:30:16,266 --> 00:30:20,166
Group hug, group hug.
Aww.
673
00:30:20,166 --> 00:30:25,166
Disappointed in my dish,
but definitely not
disappointed in me.
674
00:30:27,467 --> 00:30:27,807
I have not quit,
and I'm not a failure,
675
00:30:27,807 --> 00:30:29,700
I have not quit,
and I'm not a failure,
676
00:30:29,700 --> 00:30:30,800
and I keep it moving.
677
00:30:34,000 --> 00:30:37,166
Chef Marisabel, Chef Brian,
to say the two of you
678
00:30:37,166 --> 00:30:39,266
have played it cool under
pressure here
679
00:30:39,266 --> 00:30:40,967
would be an understatement.
680
00:30:40,967 --> 00:30:44,467
Which one of you is destined
to represent the U.S. Army
681
00:30:44,467 --> 00:30:47,867
in our finale's high-octane
military task force?
682
00:30:47,867 --> 00:30:50,533
-I am.
-It's definitely going
to be me.
683
00:30:50,533 --> 00:30:52,634
We'll see.
Let's do this.
684
00:30:58,100 --> 00:30:59,734
Dig in your final baskets.
685
00:31:01,367 --> 00:31:02,367
Whoo!
686
00:31:02,367 --> 00:31:05,634
And you're looking at
an America milkshake.
687
00:31:06,467 --> 00:31:07,700
Fresh figs?
688
00:31:07,700 --> 00:31:08,800
Figs.
689
00:31:09,467 --> 00:31:11,000
Crackers.
690
00:31:11,000 --> 00:31:12,967
Butter crackers.
691
00:31:12,967 --> 00:31:15,533
-And pandan milk candy.
-Pandan.
692
00:31:15,967 --> 00:31:17,700
Pandan milk candy.
693
00:31:17,700 --> 00:31:20,700
What is a pandan milk candy?
694
00:31:20,700 --> 00:31:22,266
Once again, 30 minutes.
695
00:31:24,900 --> 00:31:26,066
Clock starts now.
696
00:31:28,467 --> 00:31:31,867
Chef Brian definitely
won round one.
697
00:31:31,867 --> 00:31:34,867
-That cute little composed
appetizer.
-Yeah.
698
00:31:34,867 --> 00:31:37,734
And then the entree,
she definitely edged him out
699
00:31:37,734 --> 00:31:40,533
with the sauce and everything
that she put above it.
700
00:31:40,533 --> 00:31:43,467
It's neck and neck.
Whoever wins this dessert
wins it all.
701
00:31:43,467 --> 00:31:45,000
-How you doing, Chef?
-I'm good, Chef.
702
00:31:45,000 --> 00:31:46,700
-How are you?
-Struggling.
703
00:31:46,700 --> 00:31:51,266
I am at a level 10
with anxiety going
against Marisabel.
704
00:31:51,266 --> 00:31:54,000
And I have to do my best
on this round,
705
00:31:54,000 --> 00:31:56,100
here, now, in the present.
706
00:31:56,100 --> 00:31:57,807
I know I can make some
sort of crust out
of these butter crackers.
707
00:31:57,807 --> 00:31:59,100
I know I can make some
sort of crust out
of these butter crackers.
708
00:31:59,100 --> 00:32:02,533
With graham crackers,
sugar, and melted butter.
709
00:32:04,100 --> 00:32:06,000
I'm making a macerated
strawberry tart
710
00:32:06,000 --> 00:32:08,433
with a pandan milk
chocolate sauce.
711
00:32:10,000 --> 00:32:11,867
I find these small dishes.
712
00:32:11,867 --> 00:32:15,867
I press the crust
into the side,
and I throw it in the oven.
713
00:32:15,867 --> 00:32:20,100
I scoop my figs into a pot,
and I add some sugar
and lemon juice.
714
00:32:20,100 --> 00:32:24,734
I get that going on the heat,
and I add raspberries to make
a sauce.
715
00:32:24,734 --> 00:32:26,467
-Brian.
-Yeah, Chef?
716
00:32:26,467 --> 00:32:27,807
Is this dessert taking you
to the finale?
717
00:32:27,807 --> 00:32:28,166
Is this dessert taking you
to the finale?
718
00:32:28,166 --> 00:32:29,467
Absolutely.
719
00:32:29,467 --> 00:32:31,266
-You sure about that?
-100%.
720
00:32:31,266 --> 00:32:33,533
This basket, the butter
crackers, you can utilize
721
00:32:33,533 --> 00:32:36,467
as a base for some kind
of a tart.
722
00:32:36,467 --> 00:32:38,266
The figs, you could
brulee them.
723
00:32:38,266 --> 00:32:40,734
You have that milkshake,
which is 50%
724
00:32:40,734 --> 00:32:43,100
of the way onto
a pastry cream.
725
00:32:43,100 --> 00:32:48,100
I have to use this milkshake
for an ice cream of some sort.
726
00:32:48,100 --> 00:32:52,734
I'm making a pandan
cream tart with
raspberry fig sauce
727
00:32:53,166 --> 00:32:55,000
and bruleed figs.
728
00:32:55,000 --> 00:32:57,807
I grind up the butter
crackers, and then I get
my crust from the oven.
729
00:32:57,807 --> 00:32:58,533
I grind up the butter
crackers, and then I get
my crust from the oven.
730
00:32:58,533 --> 00:33:02,100
Next, I'm making the pandan
cream to be a filling
731
00:33:02,100 --> 00:33:03,100
on my tart.
732
00:33:03,100 --> 00:33:04,867
I take the ice cream
from the milkshake.
733
00:33:04,867 --> 00:33:06,867
I crush up some of
the pandan candies,
734
00:33:06,867 --> 00:33:08,634
and I mix them
in the ice cream.
735
00:33:08,634 --> 00:33:11,634
Then I run the bowl over
to the freezer, so it'll set.
736
00:33:13,634 --> 00:33:15,734
[Brian] I taste
the pandan milk candy.
737
00:33:15,734 --> 00:33:18,166
It has a buttery mouthfeel.
738
00:33:18,166 --> 00:33:19,700
It's this awkward green color.
739
00:33:19,700 --> 00:33:23,000
This pandan smells like
movie theater popcorn.
740
00:33:23,000 --> 00:33:24,367
It's very milky.
741
00:33:24,367 --> 00:33:25,867
It's very sweet.
742
00:33:25,867 --> 00:33:27,807
I want to do a chocolate sauce
for my dessert,
743
00:33:27,807 --> 00:33:28,100
I want to do a chocolate sauce
for my dessert,
744
00:33:28,100 --> 00:33:30,467
and I'm going to melt it down
with pandan candy
745
00:33:30,467 --> 00:33:32,166
and the milkshake
to thin it out.
746
00:33:34,900 --> 00:33:36,800
20 minutes left on
that clock, chefs.
747
00:33:36,800 --> 00:33:40,867
I want to utilize
this vibrant green
color to make a sauce.
748
00:33:40,867 --> 00:33:43,734
To go with my tart, I'm making
a raspberry fig sauce.
749
00:33:43,734 --> 00:33:45,100
Oh, figs are great.
750
00:33:45,100 --> 00:33:48,467
We grew up with them,
and it was always just like
my mom
751
00:33:48,467 --> 00:33:50,467
would make some kind
of a preserve-y sauce
752
00:33:50,467 --> 00:33:52,100
-and spread it on some bread,
and that was...
-Yeah.
753
00:33:52,100 --> 00:33:54,100
it really doesn't need much.
754
00:33:54,100 --> 00:33:57,807
I go to check on my pandan
cream, and it is not setting.
755
00:33:57,807 --> 00:33:58,066
I go to check on my pandan
cream, and it is not setting.
756
00:33:58,867 --> 00:34:00,734
Five minutes to go, chefs.
757
00:34:00,734 --> 00:34:02,166
Come on, Marisabel.
758
00:34:02,166 --> 00:34:04,634
My pandan cream
is completely liquid.
759
00:34:04,634 --> 00:34:07,100
-It doesn't look like
it's set.
-It's not.
760
00:34:07,100 --> 00:34:08,266
That's the problem.
761
00:34:08,967 --> 00:34:10,734
I don't know what
I'm going to do.
762
00:34:16,367 --> 00:34:19,000
-Oh, shoot.
-This pandan cream
is the filling
763
00:34:19,000 --> 00:34:22,734
of my entire dessert,
and it is not setting.
764
00:34:22,734 --> 00:34:25,734
Brian and I are neck and neck.
765
00:34:25,734 --> 00:34:28,700
And if I don't finish strong,
this could be it.
766
00:34:28,700 --> 00:34:30,634
I leave the cream
in the freezer.
767
00:34:31,500 --> 00:34:34,533
To top off my tart,
I'm making brulee figs.
768
00:34:34,533 --> 00:34:36,367
Chef Brian, what's going on
over there, chef?
769
00:34:36,367 --> 00:34:37,734
I'm going crazy.
770
00:34:37,734 --> 00:34:40,867
No, I'm straining
some of the fig raspberry
sauce that I just made.
771
00:34:40,867 --> 00:34:43,467
-You got to start assembling.
-Gotcha.
772
00:34:43,467 --> 00:34:43,885
Time is running out,
and I realize I need
to get my crackers.
773
00:34:43,885 --> 00:34:48,000
Time is running out,
and I realize I need
to get my crackers.
774
00:34:49,500 --> 00:34:51,166
I have all my components
on the table,
775
00:34:51,166 --> 00:34:52,367
and I start plating.
776
00:34:52,367 --> 00:34:55,000
And I have to whip up
this whipped cream.
777
00:34:55,700 --> 00:34:58,000
And I just start going
to town.
778
00:34:58,000 --> 00:35:00,634
All my pent-up frustrations
and worries,
779
00:35:00,634 --> 00:35:02,266
I'm putting that into
my whipped cream.
780
00:35:02,266 --> 00:35:06,000
I have no time left.
I have to get my cream
out of the freezer.
781
00:35:06,000 --> 00:35:08,000
And I start assembling
my tarts.
782
00:35:08,000 --> 00:35:09,967
[Sunny] Come on, Marisabel.
783
00:35:09,967 --> 00:35:12,166
Think about your final plate.
784
00:35:12,166 --> 00:35:13,734
Make it look good,
presentation.
785
00:35:13,734 --> 00:35:13,885
-Have you tasted everything?
-Yes, chef.
786
00:35:13,885 --> 00:35:15,967
-Have you tasted everything?
-Yes, chef.
787
00:35:15,967 --> 00:35:20,266
As I'm assembling
my tarts, I'm realizing
this cream has not set at all.
788
00:35:20,266 --> 00:35:22,500
But I know there's
no giving up.
789
00:35:22,500 --> 00:35:25,867
All right, chefs,
final seconds of
the final round here.
790
00:35:25,867 --> 00:35:31,166
Ten, nine, eight, seven, six,
791
00:35:31,166 --> 00:35:36,367
five, four, three, two, one.
792
00:35:36,367 --> 00:35:38,266
-Time's up.
-Wow.
793
00:35:38,266 --> 00:35:39,500
-Good job, chefs.
-Good job.
794
00:35:39,500 --> 00:35:41,333
[all] Wow.
795
00:35:43,266 --> 00:35:43,885
All the flavors of everything
that I made went really,
really well.
796
00:35:43,885 --> 00:35:46,166
All the flavors of everything
that I made went really,
really well.
797
00:35:46,166 --> 00:35:48,233
Super sweet.
It's going to be delicious.
798
00:35:49,266 --> 00:35:51,367
All the components
are there, but definitely
799
00:35:51,367 --> 00:35:54,367
this is the scariest dish
I've made today.
800
00:35:54,367 --> 00:35:55,800
So I hope that it carries me.
801
00:36:02,166 --> 00:36:05,367
Chef Marisabel, Chef Brian,
you have made desserts
802
00:36:05,367 --> 00:36:10,533
using an American milkshake,
figs, butter crackers,
803
00:36:10,533 --> 00:36:12,867
and pandan milk candy.
804
00:36:12,867 --> 00:36:13,885
Chef Brian, what do we have?
805
00:36:13,885 --> 00:36:14,700
Chef Brian, what do we have?
806
00:36:14,700 --> 00:36:19,367
Today, chef, for you, I have
a macerated strawberry tart
with a pandan
807
00:36:19,367 --> 00:36:22,266
milk chocolate sauce
and a raspberry fig sauce
808
00:36:22,266 --> 00:36:24,867
to help balance out a little
bit of that sweetness.
809
00:36:24,867 --> 00:36:27,367
-It's delicious.
-Thank you.
810
00:36:27,367 --> 00:36:30,367
I wish this were bigger.
I do.
811
00:36:30,367 --> 00:36:33,867
-It would be 100 times better.
-Understood.
812
00:36:33,867 --> 00:36:37,367
First of all, the fact
that you had that moist,
813
00:36:37,367 --> 00:36:40,600
strawberry kind of syrupy
thing going on
814
00:36:40,600 --> 00:36:43,734
and it didn't sog out
the crust, that's really
why I ate it all.
815
00:36:44,367 --> 00:36:46,367
I could have used more fig.
816
00:36:46,367 --> 00:36:48,100
I know it's there,
but, you know,
817
00:36:48,100 --> 00:36:51,367
-something kind of got lost
in the sauce, if you ask me.
-Yes, ma'am.
818
00:36:51,367 --> 00:36:54,734
The strawberries aren't in
the basket.
Figs are in the basket.
819
00:36:54,734 --> 00:36:56,266
-It makes a lot of sense.
-Use the figs.
820
00:36:56,266 --> 00:36:58,100
-Does that make sense?
-Yes, sir.
821
00:36:58,100 --> 00:37:01,367
I like the use of the pandan
in the chocolate sauce itself.
822
00:37:01,367 --> 00:37:04,967
I like that it's not an overt
big chocolate flavor.
823
00:37:04,967 --> 00:37:06,066
It's kind of subtle.
824
00:37:06,066 --> 00:37:08,734
-It's a great dessert amuse.
-Understood.
825
00:37:09,500 --> 00:37:11,000
Chef Brian, thank you.
826
00:37:11,000 --> 00:37:12,700
Next up, Chef Marisabel.
827
00:37:12,700 --> 00:37:13,885
I have a pandan crumble
cream tart,
828
00:37:13,885 --> 00:37:17,100
I have a pandan crumble
cream tart,
829
00:37:17,100 --> 00:37:20,600
and then I have a fig
and raspberry sauce
830
00:37:20,600 --> 00:37:24,634
with a pandan sauce,
and on the bottom
is a butter cracker crust.
831
00:37:25,066 --> 00:37:27,000
-Chef.
-Yes.
832
00:37:27,000 --> 00:37:30,533
I think you see the issue
here, right?
833
00:37:31,266 --> 00:37:33,100
Um, mine didn't set.
834
00:37:33,100 --> 00:37:34,734
I don't know about
anybody else.
835
00:37:34,734 --> 00:37:40,000
I think the liquid itself
is good, but it's a liquid.
836
00:37:40,000 --> 00:37:41,066
Yes, chef.
837
00:37:41,066 --> 00:37:43,885
But I really respect
the use of the pandan candy
838
00:37:43,885 --> 00:37:44,367
But I really respect
the use of the pandan candy
839
00:37:44,367 --> 00:37:48,634
because the saltiness of it
does cut through that creamy,
840
00:37:48,634 --> 00:37:52,367
sweet America milkshake,
and that's appreciated.
841
00:37:52,367 --> 00:37:55,867
And I do want to give you
kudos for not running into
842
00:37:55,867 --> 00:37:58,000
the pantry and finding
another fruit.
843
00:37:58,000 --> 00:38:00,100
You really decided
to focus on the fig,
844
00:38:00,100 --> 00:38:02,100
and the fig was delicious.
845
00:38:02,100 --> 00:38:04,700
I could tell it was slightly
candied,
846
00:38:04,700 --> 00:38:07,000
and it was a great topper
to your dish.
847
00:38:07,000 --> 00:38:09,967
The flavors in here are great.
The crust is great.
848
00:38:09,967 --> 00:38:12,367
The execution, yeah,
that's when things
849
00:38:12,367 --> 00:38:13,885
kind of go a little bit
sideways.
850
00:38:13,885 --> 00:38:15,166
kind of go a little bit
sideways.
851
00:38:16,500 --> 00:38:19,634
You both showed us what
you've got, and very soon,
852
00:38:19,634 --> 00:38:21,367
we will name the champion.
853
00:38:24,166 --> 00:38:27,500
Judges, the army really
showed up in this competition.
854
00:38:27,500 --> 00:38:29,166
Shall we start at round one?
855
00:38:29,166 --> 00:38:33,000
That adorable little
amuse-bouche that
we got from Chef Brian.
856
00:38:33,000 --> 00:38:35,166
I liked it.
The S.O.S. sauce
857
00:38:35,166 --> 00:38:37,266
on the bottom was delicious.
858
00:38:37,266 --> 00:38:38,266
It was a good start.
859
00:38:38,266 --> 00:38:40,266
-Spicy.
-It needed a little bit
more spice.
860
00:38:40,266 --> 00:38:41,700
It needed a little
bit more acidity.
861
00:38:41,700 --> 00:38:43,885
It didn't work,
but it was good.
862
00:38:43,885 --> 00:38:44,367
It didn't work,
but it was good.
863
00:38:44,367 --> 00:38:46,266
Marisabel took
the crescent roll dough
864
00:38:46,266 --> 00:38:48,634
and made herself
Mediterranean pizzette
865
00:38:48,634 --> 00:38:51,700
using the S.O.S.
as the base.
866
00:38:51,700 --> 00:38:54,500
The S.O.S. was just
really cloying.
867
00:38:54,500 --> 00:38:55,867
It was incredibly dry.
868
00:38:55,867 --> 00:38:59,166
Her quail egg was actually
cooked beautifully.
869
00:38:59,166 --> 00:39:01,867
It was.
Chef Brian took that round.
870
00:39:01,867 --> 00:39:03,533
But when it comes
to the entree, I think
871
00:39:03,533 --> 00:39:06,634
he had a real falter
with that taco.
872
00:39:06,634 --> 00:39:09,867
Got too comfortable
because of that win
in the first round.
873
00:39:09,867 --> 00:39:12,533
[Scott] Parts were
totally overcooked.
874
00:39:12,533 --> 00:39:13,885
But I think what
Brian did really well
875
00:39:13,885 --> 00:39:14,500
But I think what
Brian did really well
876
00:39:14,500 --> 00:39:16,533
was create two
fantastic sauces.
877
00:39:16,533 --> 00:39:19,367
That tomatillo
and guajes verde salsa
878
00:39:19,367 --> 00:39:23,367
that he put together,
in addition to
the barbecue sauce, fantastic.
879
00:39:23,367 --> 00:39:25,734
But I had a really
good version of
880
00:39:25,734 --> 00:39:27,100
Marisabel's main course.
881
00:39:27,100 --> 00:39:29,600
I really liked the way
she cooked her
pork tenderloin.
882
00:39:29,600 --> 00:39:31,634
The bacon that
she had on my plate,
883
00:39:31,634 --> 00:39:33,266
parts of it were
really crispy.
884
00:39:33,266 --> 00:39:34,734
Other parts were
rendered out well.
885
00:39:34,734 --> 00:39:38,600
Some a little underdone,
but it was still cooked
all the way through.
886
00:39:38,600 --> 00:39:41,867
But I think the best thing
on Marisabel's plate
887
00:39:41,867 --> 00:39:43,885
-was that sauce.
-Hands down.
It was delicious.
888
00:39:43,885 --> 00:39:45,266
-was that sauce.
-Hands down.
It was delicious.
889
00:39:45,266 --> 00:39:48,266
I give her just one
tiny demerit off
890
00:39:48,266 --> 00:39:50,000
for the appearance of it.
891
00:39:50,000 --> 00:39:53,100
Had she added more fat
and emulsified it more,
892
00:39:53,100 --> 00:39:54,634
in that blender, just
the more olive oil,
893
00:39:54,634 --> 00:39:56,367
-It would've changed the color
a little bit.
-it would have changed.
894
00:39:56,367 --> 00:40:00,500
So in a lot of ways,
I really lean towards
Chef Marisabel,
895
00:40:00,500 --> 00:40:02,967
but there was really good
cooking on Chef Brian's part
896
00:40:02,967 --> 00:40:03,867
as well.
897
00:40:03,867 --> 00:40:06,100
Well, both of these
inspiring chefs
898
00:40:06,100 --> 00:40:07,734
really gave it their best.
899
00:40:08,266 --> 00:40:09,433
I think we have a winner.
900
00:40:09,734 --> 00:40:10,734
Excellent.
901
00:40:16,000 --> 00:40:20,100
So, who's dish is on
the chopping block?
902
00:40:20,100 --> 00:40:21,900
-[sighs]
-[suspenseful music playing]
903
00:40:37,533 --> 00:40:39,634
[Ted] Chef Marisabel,
you've been chopped.
904
00:40:39,634 --> 00:40:41,266
Judges?
905
00:40:41,266 --> 00:40:43,885
Chef, this was a really
tough decision.
906
00:40:43,885 --> 00:40:44,100
Chef, this was a really
tough decision.
907
00:40:44,100 --> 00:40:46,533
Ultimately, it became issues
with adaptability.
908
00:40:46,533 --> 00:40:48,700
And your dessert,
as soon as you realized
909
00:40:48,700 --> 00:40:51,367
that that wasn't going
to freeze, that's when
you should have taken
910
00:40:51,367 --> 00:40:52,333
a different approach.
911
00:40:52,333 --> 00:40:55,166
-And so, we had to chop you.
-Thank you so much.
912
00:40:55,166 --> 00:40:56,266
Thank you, Chef.
913
00:40:56,266 --> 00:41:00,166
It is extremely painful
to lose so close to the end.
914
00:41:00,166 --> 00:41:04,100
Brian better bring home
something great in the finale.
915
00:41:04,100 --> 00:41:08,367
And that means,
Chef Brian Colvin,
you are the Chopped champion.
916
00:41:08,367 --> 00:41:10,000
-Yes!
-Yeah!
917
00:41:10,000 --> 00:41:11,467
Yeah!
918
00:41:12,266 --> 00:41:13,433
This...
919
00:41:14,867 --> 00:41:15,867
This is incredible.
920
00:41:15,867 --> 00:41:19,100
And you will be returning
to compete to win
921
00:41:19,100 --> 00:41:21,333
the finale against
the Chopped judges.
922
00:41:22,600 --> 00:41:23,700
I'm speechless.
923
00:41:23,700 --> 00:41:25,634
I don't know how to articulate
how I feel about this.
924
00:41:25,634 --> 00:41:26,900
This is great.
925
00:41:30,000 --> 00:41:32,867
[Ted] You ready to fly high
in the Chopped kitchen?
926
00:41:32,867 --> 00:41:33,867
Get ready for this heat.
927
00:41:33,867 --> 00:41:36,367
All that matters is
what's on the plate.
928
00:41:36,367 --> 00:41:38,800
-All right, work, work...
-Time is flying.
929
00:41:39,634 --> 00:41:42,066
-Flying.
-Oh, yeah, baby, let's go.
930
00:41:42,066 --> 00:41:43,600
It looks perfect.
931
00:41:43,600 --> 00:41:43,885
Who has what it takes
to take down a titan.
932
00:41:43,885 --> 00:41:47,266
Who has what it takes
to take down a titan.
933
00:41:47,266 --> 00:41:52,734
Four elite military chefs
against three Chopped legends?
934
00:41:53,367 --> 00:41:55,867
-Flames like fire!
-Yeah!
935
00:41:55,867 --> 00:41:58,000
-Whisk like the wind!
-This is nuts.