From the front lines to the Chopped kitchen, 16 military chefs will put their culinary skills to the test in the new five-part tournament Chopped: Military Salute.
"Chopped is a battle of precision and skill and in Chopped: Military Salute we celebrate the men and women who put their precision and skill to the test every day and who have devoted their lives to their country,” said Betsy Ayala, Head of Content, Food, Warner Bros. Discovery in a release.
The Army, Navy, Air Force, and Marine Corps chefs are expected to cook their hearts out in preliminary heats as they vie for the chance to compete in the final showdown.
Participants will showcase their culinary knowledge and cooking techniques over three rounds – appetizer, entrée, and dessert - while using a mandatory basket of mystery ingredients to create delicious dishes to impress a rotating panel of judges, including Air Force veteran Sunny Anderson, Scott Conant, Cliff Crooks, Alex Guarnascheli and Marc Murphy.
During the Marines preliminary battle, the competitors must figure out how to make something that’s normally, “ready to eat,” ready for the judges. Other episodes feature the Air Force chefs attempting to make delicious meals with a tangy sauce and a snappy vegetable, Navy chefs getting creative to make French fries work with pineapple, and Army competitors incorporating festive shakes into hopefully winning desserts.
In a grand finale twist, each finalist will join forces as a team to cook against a different Chopped judge in every round including Eric Adjepong, Tiffany Faison and Amanda Freitag for a chance to win up to $75,000 for a charitable cause and the title of Chopped Champion.
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A special VIP guest will also visit the Chopped kitchen to surprise and celebrate the competitors.
The tournament is hosted by Ted Allen and will premiere April 25 at 8 p.m. on Food Network.
Get a sneak peek each week at some of the mystery basket ingredients, learn the judges' ultimate tips and tricks for mastering the Chopped kitchen and meet the competitors here.
Reach Julia LeDoux at Julia@connectingvets.com.
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