So you made it to the top of the Air Force as Commander. While your responsibility is great, the perks have benefits themselves. Master Sergeant Craig Duclos and Technical Sergeant Damon Vitale are the personal chefs for General Carrol H. "Howie" Chandler who is Commander, Pacific Air Forces; Air Component Commander for U.S.

Lets get started with the Veal Porterhouse and how to grill this delicious cut of meat.

As we continue the Veal Porterhouse, Master Sergeant Craig Duclos and Technical Sergeant Damon Vitale share with us what they like to do on their spare time when not serving the Commander.

Time to taste the Grilled Porterhouse with Grilled Polenta served with a side of bean bouquet and cream truffle topped with a red wine reduction demi glace! Some dishes "broke the mouth" but this one will "bus yo' face!"

How does General Carrol H. "Howie" Chandler, Commander of the Pacific Air Forces dine? Simple! He leaves it up to Master Sergeant Craig Duclos and Technical Sergeant Damon Vitale who are his personal chefs. On this episode, Grant Kawasaki gets a little taste of what its like to be Commander for the day.

You know what time it is? Time to taste the end product, Australian rack of lamb!

What goes best with rack of lamb? Mint jelly! But this is not your ordinary way to top this as Corporate Chef Ernesto Limcaco of Y. Hata uses another technique to create a savory sauce with our special guest Joe Lopez from My Private Currency Exchange.

Your business is a money machine. It takes in money. You pay for labor; insurance, taxes, materials, entertainment, medical, auto maintenance, and all the other expenses necessary to keep your company humming along.

Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price.

In this segment, Director of Center of the Plate Cal Oshiro educates us on rack of lamb.

Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Join Executive Chef Grant Kawasaki as he interviews Director of Center of the Plate, Cal Oshiro who educates us on the quality of this meat. Then Corporate Chef Ernesto Limcaco of Y.