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.