Linda Miles, Chef and Manager, Chapel Manor Senior Health Care Center / Philabundance, Philadelphia, PA
Marjory Sweet, Farmer and Chef, Albuequerque, NM
microwavable chocolate cake, baby tatsoi, artichoke liqueur, lamb's head
Javani King, Executive Chef of Davis St Restaurant, Houston, TX
South Caroline style barbecue sauce, jumbo shrimp, baby mustard greens, clams
pitted dates, frozen pie crust, caramel candy, stout beer
cactus pear, soft pretzels, farmhouse cheddar, wheat beer
Arvin Dhansew, Catering Chef, Relish Caterers, New York, NY
Luisa Fernandes, Executive Chef, Georgia's Cafe and Bakery, New York, NY
This was a Halloween themed episode. The coffin toast in the entree round consisted of a toasted bread boat filled with seafood and a cream sauce. The "boo-nilla" shakes in the dessert round were vanilla milkshakes. In the entr��e round, Chef Norton cut herself, contaminating her dish. The judges did not eat her food as a result.
Kyle Bernstein, Culinary Instructor, New Hampton, NY
chocolate cereal pine cones, boneless leg of lamb, candy cane milkshake, potato pancakes
corn chip bars, rum & cola, blackberries, bananas
broccoflower, unsweetened cranberry juice, madeleines, sea urchin
Shanice Fleming, Line Cook, Root and Bone, New York, NY
The contestants are two pairs of brothers who have each competed together on Iron Chef America.
duckbills, young jackfruit in brine, hand-pulled noodles, fruit-flavored beef jerky
Italian Tuna in Oil, Peas & Carrot Candy, Heart-Shaped Pasta, Rainbow Chard
Jonah Frazier, Executive Sous chef, Garden Terrace, Belmont Park, Elmont, NY
Leslie Parks, Freelance Caterer, New York, NY
Peter Karapanagiotis, Executive Chef, Priv�� Mediterranean Restaurant, Philadelphia, PA
chateaubriand, rainbow carrots, escarole, chocolate wine
Kristen Gregory, Executive Chef, Firefly Grille, Nashville, TN
Christian Petroni, Chef and Restaurateur, Barcelona, Greenwich, CT
duck confit, orange cream ice pops, ramps, risotto
goat chops, chickpeas, callaloo, whole coconuts
chocolate trifle, poached pears, slab bacon, pistachios in the shell
Each round had an alcoholic beverage as a basket ingredient.
This is the first episode to feature four male chefs.
sour apple martini mix, mortadella, white asparagus, fennel
Sonya Cot��, Executive Chef and Owner, Hillside Farmacy, Austin TX
shrimp, papaya, canned spiced ham, mofongo
bananas, pomegranate juice, phyllo dough, white miso
catfish, chard, fig preserves, chai tea powder
Vucic "Vul��" Dabetic, Executive Chef, Arcane, New York, NY
Wilhemina Bell, Executive Chef, Children's Village/Program Coordinator, C-CAP , Philadelphia, PA
Morgan Goldstein, Hometown: Cleveland, Ohio
James Gillespie, Culinary Instructor, New York, NY
Leo Mamaril, Chef de Tournade, Pearl & Ash, New York, NY
Robert Painter, Sous Chef, Biagio's Osteria, Stratford, CT/ Engine 63, F.D.N.Y., New York, NY
rabbit, eggplant, pineapple, puff pastry dough
Ingrid Wright, Sous chef, Exchange Alley, New York, NY
granola bars, heirloom cherry tomatoes, Chinese five spice, piloncillo
Third part of the Beat Bobby Flay Tournament. Contestants Matt and Mike Romine previously competed together in a twins' team competition episode, but competed individually in this episode.
Jesse Vega, Executive Chef of Central Bistro & Bar, Denver, CO.
gourmet frozen yogurt sundae, white balsamic vinegar, puffed rice cereal bars, dulce de leche
beef tip cap, cognac, green bean chips, cinnamon rolls
dessert sushi plate, vanilla ice cream, black garlic, brown bananas
Scotch eggs, baby leeks, crema, sauerkraut
chocolate ravioli, strawberry syrup, candied orange zest, french vanilla cake mix
rainbow trout, baby turnips, tamarind concentrate, serrano ham
Fritz Knipschildt, Chef and Chocolatier, Knipschildt Chocolatier, Norwalk, CT
Laurielle Clark, Private Chef, New York, NY
french fries, cactus pears, apple pie, bacon
chicken noodle soup, ostrich steaks, purple asparagus, truffles
pancake mix, guava nectar, Aleppo peppers, Asian style beef jerky
Nicole Mummolo, Sous chef, La Puerta Azul, Millbrook, NY
chak-chak, wolf river apples, camembert cheese, sour cherry nectar
Phillip Frankland Lee, Chef & Owner, Scatch Bar, Los Angeles, CA
Rachelle Rodwell, Chef de cuisine, SoHo Grand Hotel, New York, NY
sunflower seeds, grapes, cream cheese, canned pineapple
margarita mix, quick cook grits, marionberry preserves, vanilla yogurt
The judges caught Chef Lemoine plating past time limits. As a result, the judges eliminated him.
David James Robinson, Executive Chef & Owner, Bezalel Gables, Hudson Valley, NY
mostarda, swai fillets, chicken livers, turnips
Emily Frith, Caterer, Corner Market Catering Co., Nashville, TN
mini caramel apples, farmhouse cheddar, amaretti cookies, duck fat
amaranth leaves, blackberries, lamb fries, curd chile
lardo, smoked maple syrup, pizza dough, tartufo
dried apricots, gingerbread cookie dough, elderflower liqueur, halva
Chinese celery, fresh chickpeas, preserved lemons, country style p��t��
short ribs, watermelon, speculoos, fennel
Christina Olivarez, Executive Chef, Diego, Las Vegas, NV
Thomas Brenner, Winemaker & Executive Chef, Napa Valley, CA
Part three of a five-part All-Stars tournament.
tortilla chips, finger limes, piloncillo, ice cream sandwich cake
chocolate bunny, lamb breast, aleppo pepper, spring garlic
Rainbow carrots, black trumpet mushrooms, walnuts, frog legs
picnic pork shoulder, heirloom tomatoes, dried porcini mushrooms, head cheese
Elizabeth Mwanda, Founder, Winning Diabetics, New York, NY
coffee caramel, popcorn, hot dog buns, blueberries
All contestants work at baseball stadiums.
brook trout, rhubarb, dried strawberries, lemon verbena
cobia, salmon jerky, Chinese spinach, animal crackers
challah, almond butter, tamarind pods, delicata squash
fino sherry, granola, dried persimmon, vanilla ice cream
deep-fried tequila, nectarines, deep-fried butter balls, red, white and blue ice pops
steamed lobster, tomatillos, broccoli rabe spray cheese
Chad Ward, Competitive Barbecue Champion, Whiskey Bent BBQ, Lakeland, FL
Tony Kang, Sous chef, Upper Brookville, NY
Sister Alicia Torres, Franciscan Nun, Franciscans of the Eucharist of Chicago, Chicago, IL
The basket ingredients were all either convenience food items or street food. Chef Palamaro is a sous chef at Tertulia, owned by Chopped guest judge Seamus Mullen.
chicken cutlets, Thai chiles, pesto sauce, kohlrabi
blini with caviar, collard greens, crab legs, champagne
Grace Lichaa, Manager, Capital Area Food Bank, Washington, D.C.
purple corn pudding, crystallized ginger, cinnamon spice coffee liqueur, pecans
duck confit, unripe mangoes, couscous, red carrots
striped bass, sour lemon candy, Jerusalem artichokes, cream of mushroom soup
Adam Goldgell, Chef, Sugo Caf��, Long Beach, NY
ham hock, dandelion greens, bacon ice cream, back bacon
banana chips, rice paper, kabocha squash, sardines
grilled cheese roll-ups, duck bacon, trombone zucchini, jawbreakers
Royden Ellamar, Executive Chef, Sensi at the Bellagio, Las Vegas, NV
pork chops, yacon, broccoli rabe, burgundy truffles
Chopped Champions: Conclusion, $50,000 Pay Day
All-Stars Tournament: Round Two ��� Food Network Personalities
snowman doughnuts, roasted chestnuts, white chocolate fudge, hot cocoa ice cream
Mor Amitzur, Executive Chef, The View at the Marriott Marquis, New York, NY
octopus pie, quick cooking oats, curry powder, meyer lemons
Richard Park, Chef and Entrepreneur, Cat Heads BBQ, San Francisco, CA
Day of the Dead cookies, watermelon brain, chocolate covered bugs, boo-nilla shakes
First episide of a five-part tournament. Four returning champions compete for a spot in the tournament finale. The beer flight in the second round contained four different types of beer.
chicken skin, Nashville hot chicken paste, sweet potato ice cream, buttermilk biscuits
Greek yogurt, sugar cane, cactus pears, popcorn kernels
marshmallow spread, balsamic vinegar, ancho chiles, almond butter cookies
pork blood ice cream, peaches, duck fat buttermilk biscuits, marrow bones
carrot juice, white chocolate chips, baby beets, hominy
Janine Gray, Chef and Restaurateur, The Inn at Osborne Hill, Fishkill, NY
mac and cheese, Canadian bacon, swiss chard, monkfish
Lisa Savage, Chef and Restaurateur, Sage Restaurant, Ventnor, NJ
white bread, unsalted pistachios, buckwheat honey, zucchini
Michael Jacobs, Food Consultant and Caterer, Miami Heat, Miami, FL
Steve Jackson, Personal Chef, Chicago Bulls, Chicago, IL
Ronnie Vincent, Executive Sous chef, Joe's Stone Crab, Miami, FL
chicken in a can, clam chowder, potato tots, skirt steak
veal chops, pickled smoked okra, watermelon radish, nachos
Part 5 of 5. The 4 preliminary round winners were competing for a grand prize of $50,000, plus a new car of the winner's choice from Buick.
honey flavored cereal, soy sauce, anjou pears, cocktail franks
Van Dao, Chef and Restaurateur, Biscuit Bender, San Francisco, CA
barramundi, ramps, sun-dried tomatoes, unripened green almonds
Josh Greenfield, Caterer/Internet Chef, Brooklyn, NY
Emily Hahn, Executive Chef, Warehouse, Charleston, SC
Chilean sea bass, avocado, dried wakame seaweed, popcorn balls
Drew Jackson, Private Chef, Los Angeles, CA
cream of coconut, baby turnips, wakame seaweed, fish heads
Soraya Carrington, Personal Chef & Caterer, New Jersey.
Andrew Garrett, Hot Sauce Entrepreneurs, NW Elixirs, Portland, OR
McCaily Cranna, Sous chef, Hudson's on the Bend, Austin, TX
Cole Poolaw, Executive Chef, Barsa Tapas Lounge, Charleston, SC
Bryce Shuman, Sous chef, Eleven Madison Park, New York, NY
beer can chicken, jalape��o popper, collard greens, truffle honey
maple syrup, black plums, almond butter, walnuts, quick grits
oatmeal, dried currants, yuzu juice, vanilla ice cream
Kelly Hansen, Charity: The Grammy Foundation
Michael Vignola, Executive Chef, Michael Jordan's Steak House, New York, NY
The sweetbreads is made of a veal thymus gland.
Pnina Peled, Executive Chef, The New York Helmsley Hotel, New York, NY
All the chefs were hosts of shows on Cooking Channel, and were competing for a charity. This was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. The gingersnap cocktail in the second round was mixed from vodka, ginger-scented ap��ritif, allspice, and clove.
David Goldwhite, Private Personal Chef, New York, NY
wild boar roast, sweet potato chips, nopales, acai berry juice
Kristin Beringson, Executive Chef, Holland House Bar & Refuge, Nashville, TN
Angela Majko, Sushi Chef, Uchiko, Austin, TX
tilefish, hot German mustard, pimento cheese, cape gooseberries
canned cheddar cheese, wheat biscuit cereal, guanciale, apple moonshine
conch, sugared marshmallow candies, peas in the pod, prepared horseradish
bangers and mash, Brussels sprouts, white truffle popcorn, Moscow mule
seafood tower, arak, fennel pollen, sea urchin
Baby Octopus, Tartar Sauce, Upland Cress, Lemon Bars.
Contestants were required to use the grill each round and could not use the ovens. Chef Witcher was the teacher of Dante Foggy, runner-up of the 2014 Chopped Teen Tournament.
Thai basil, marinated cippolini onions, Black Oxford apples, rolled oats
Jared Falco, Chef de Cuisine, Armonk, NY.
Pate a choux, cherry tomatoes, balsamic jelly, chocolate milk
smoked sausage, cavatappi, Napa cabbage, frozen yogurt
This was a grilling-themed episode. The stovetops were outfitted with grill sheets and two other burners and the ovens were off-limits throughout the competition. The chefs were also given pre-soaked cedar planks that they could use if they wished.
plums, halloumi cheese, poor man���s toffee, white BBQ sauce
pork loin, watercress, galia melon, taro root
Star Fruit, Horn Corn Chips, Pink Lemonade Concentrate, Vanilla Tie-Dye Cake
porchetta, popcorn on the cob, okra, crema catalana
lutefisk, mache, skordalia, crunchy berry cereal
quail eggs, white asparagus, hibiscus flowers in syrup, canned spiced ham
pork loin, cucumbers, black bean soup, chocolate body paint
wasabi root, blueberries, cocktail blinis, guanciale
TK Kyle, Caterer, Tara Singleton Catering, Queens, NY
avocados, pizza dough, red jalape��o peppers, chocolate sandwich cookies
Sequoia Pranger, Hometown: Salem, Oregon
beach ball cake pops, strawberries, creme fraiche, grasshoppers
poussin, pickled garlic, graham cracker rainbows, red kale
chicken thighs, bitter melon, cream cheese, papadum
pork loin, crunchy cheese curls, escarole, chia seeds
ostrich egg, chunky peanut butter, meat lover's sub sandwich, balsamic vinegar
lamb fries, ras el hanout, blood orange syrup, hot cross buns
fruitcake, shad roe, vodka, Tokyo scallions
emu egg, pancake mix, bloody mary mix, lobster
Ashish "Al" Alfred, Executive Chef & Restauranteur, 4935 Bar & Kitchen, Duck Duck Goose, Bethesda, MD
clotted cream, passion fruit pur��e, spirulina, angel food cake
sekacz, kale, chicken livers, chicken-on-a-spit
schnitzel, mittelscharf, turnips, keg of beer
Cara Thompson, Executive Chef, The Bayou, Bellmore, NY
Each of the chefs had lost significant amounts of weight through better diet and exercise.
preserved eggplant, wafer sheets, ras el hanout, saturn peaches
giant fortune cookies, good luck candy, ginger beer, winter melon
Welsh rarebit, apple teeth, nacho cheese tortilla chips, gumdrops
Deborah Gorman, Catering Chef, The Good Knife, New York, NY
Cisse Elhadji, Chef and Restaurateur, Ponty Bistro, New York, NY
Katie Rosenhouse, Pastry Chef, Olana Restaurant, New York, NY
pork tenderloin, sweet potatoes, rainbow chard, hoisin sauce
tikka masala sauce, asian long beans, hanger steak, serrano ham croquettes
single malt scotch, lamb porterhouse, rapini, tamarind paste
Ross Gill, Executive Chef and General Manager, Home Restaurant, New York, NY
drumsticks, corn tortillas, champagne, jam
The basket ingredients were inspired by Oktoberfest. The schnitzel was made of pork. The beer keg contained K��lsch.
cookie bouquet, quince paste, araucana eggs, horchata
Skate wing, rainbow pasta, bok choy, Giardiniera
Thomas McKenna, Sous chef, Jean-Georges, New York, NY
fried chicken, American cheese, spinach, apple pie
slipper shells, taro root, Asian long beans, quail
budino, tarragon, raisins on the vine, lunchbox sushi
breakfast sausage, cantaloupe, potato rolls, coconut flakes
lime curd, cactus pear, candied orange slices, hot dog buns
carob syrup, spaghetti squash, figs, walnuts
beef tenderloin, taro root, Japanese eggplant, cherry pie filling
octopus, purple cauliflower, kumquats, coconut caramel cookies
All contestants were chefs who had unsuccessfully competed in previous episodes looking for redemption.
vegan crispy chicken legs, golden beets, tortilla chip lunch kit, pea leaves
Robbie Myers, Senior Food Service Manager / U.S. Army , Adams Center, NY
Renita Mendonca, Culinary Instructor, Cambridge School of Culinary Arts, Cambridge, MA
razor clams, breakfast radishes, green grape tomatoes, shrimp paste
Shanna Horner O���Hea, Chef and Innkeeper, The Kennebunk Inn / Academe Brasserie and Tavern, Kennebunk, ME
buckwheat groats, jews mallow, hard cider, elk tenderloin
Chef Eakins works at Ditch Plains, which is owned by Chopped judge Marc Murphy.
This episode is not available on iTunes for an unknown reason.
gummy rats, canned pumpkin, bitter melon, mummy dogs
All of the basket contents had an Australian theme.
papadum, baby romanesco, smoked lake chub, powdered strawberry milk
whole turkey breast, potatoes, cranberries, green beans
chateaubriand, horseradish root, tawny port, stone crab claws
puffed rice cereal bars, spiced rum, rambutan, tequila lollipops
Catherine Cosby, Executive Chef, Montreux Bar & Grill, Summerville, SC
duck blood soup, horseradish pickles, frilly red mustard greens, zombie hand
Nancy Caballes, Private Chef, Montclair, NJ
Carrie Weiss, Instructor and Writer, New York, NY
Sylvain Harribey, Executive Chef, Sofitel, New York, New York, NY
kimchi, apple sauce, gefilte fish, lavash
Tabb Singleton, Sous chef, Nola, New Orleans, LA
Contestants were required to make a sandwich for every course.
James Kilberg, Executive Chef, Il Poggiolo, Chicago, IL
Josh Cohen's diner was featured on Diners, Drive-Ins and Dives.
The basket ingredients were Halloween-themed. The witch's brew in the dessert round was made from: limeade, ginger ale and lime sorbet.
coconut water, garnet yams, Thai basil, roasted noodles
This was a Cinco de Mayo themed episode; contestants were asked to cook Mexican cuisine. The pi��ata in the third round contained assorted candies for the contestants to use.
lotus root, treviso, guava nectar, octopus
french fries, applesauce, passion fruit, dehydrated cheese
ground pork, camembert, sweet vermouth, haricots verts
spicy Italian sausage, white asparagus, haba��ero peppers, soup dumplings
toaster pastries, filet mignon, truffles, heirloom tomatoes
Carnie Wilson, Charity: Weight Loss Surgery Foundation of America
Nate Echelberger, Pastor, Gateway Church, Austin, TX
Part 3 of 5. In the appetizer round, Chef Torres used that he brought with him, which were not available in the pantry. The judges felt that this was contrary to the rules and cited it as the reason for his elimination.
This was a team competition, with each team consisting of two amateur cooks meeting for the first time as blind dates. The episode focused not only on the cooking, but also on how well the dates got along.
Pete Ascolese, Chef and Restaurateur, Hope and Anchor, Brooklyn, NY
ginger ice cream in cones, English peas, halibut fillets, faloodeh
peanut butter, Granny Smith apples, jumbo shrimp
fish balls, moscato, haricots verts, banana blossoms
The basket items were determined via a viewer poll.
This was a vegetarian and vegan-themed episode; the only animal product was the local honey.
Lucas Marino, Sous chef, The Darby, New York, NY
passion fruit, dates, lady fingers, chocolate sauce
David Nichols, Executive Sous chef, Landmarc Time Warner Center, New York, NY
tailgate sandwiches, vegetables and dip, caramel corn, black bean salsa
strawberry popsicles, blue corn tortilla chips, condensed milk, celery
Nick Di Bona, Executive Chef, Peter Pratt's Inn, Yorktown Heights, NY
gameday chili, roasted jalape��o poppers, chicken wings, pretzel rolls
Megan Johnson, Executive Chef, Elsewhere / Casellula Cheese & Wine Caf��, New York, NY
British piccalilli, biscuit dough, watercress, soft-shell crabs
fenugreek, new potatoes, bison short ribs, cheese spread in a jar
yuzu marmalade, chicory, dried blueberries, Dungeness crab
The fish heads used in the entr��e round were from northeastern cod.
goat, rainbow carrots, watermelon, kokoretsi
branzino, piquillo peppers, jicama, chocolate sandwich cookies
whoopie pies, Dulce De Leche, pancetta, ants in apple candy
rump roast, violet mustard, asparagus, sugar coated fennel seeds
Mike Minor, Executive Chef, Border Grill at Mandalay Bay, Las Vegas, NV
smoked mozzarella, endive, biscuit dough, pheasant terrine
goat chops, dragon's tongue beans, cinnamon schnapps, dark chocolate
calf's liver, mango, bottarga, pound cake
Danni Bleil, Food Stylist, Ottsville, PA
polenta log, braised beef brisket, araucana eggs, tomatillos
chicken truffle sausage, pecorino, banana peppers, spinach vinaigrette
cherries, pumpernickel bread, curry powder, yuzu juice
TV dinners, flying saucer candies, cheese ball, lima beans
tortilla lime chocolate bars, dark chocolate, deckle of beef, naranjillas in syrup
Jared Braithwaite, Executive Chef, Layla, New York, NY
buttermilk, braeburn apples, kiwis, amaranth grain
Denise Baron, Executive Chef, Burtons Grill, Boston, MA
ends of bread loaves, squeezed orange halves, used coffee grinds, hardened brown sugar
New Zealand mussels, Bosc pears, marula liqueur, frozen waffles
Carmine DiGiovanni, Chef de cuisine, Picholine, New York, NY
duck confit, artichoke hearts, taleggio cheese, tomato soup cupcakes
Vanessa Ayala, Catering Cook, Skybox Sports Bar and Lounge, Roselle, NJ
Michael Jenkins, Line cook, Butter, New York, NY
Kyle Ricks, Executive Sous chef, Landmarc Tribeca, New York, NY
lamb shanks, creme br��l��e, ginger, baby leeks
chicken noodle soup, ground beef, spinach, salsa
The theme of the episode was to make tacos for every round.
skate wing, fiddlehead ferns, 100-year-old eggs, yellow marshmallow chicks
bratwurst, shredded cheddar, beer, grilled corn
Mackenzie Hilton, Executive Chef, Mercato Restaurant, Philadelphia, PA
corn tortillas, cassia sticks, paw paws, black corinth grapes
The chefs were required to make meatballs in every course. Each chef was provided with a meat grinder on their station.
Ed Witt, Executive Chef / Wine Director, Bloomingdale Road and Wine Directory, New York, NY
Jonny Giordani, Executive Chef, BOOM, New York, NY
goat chops, asafoetida, petite french lentils, quince paste
This episode featured four past runners-up. In the dessert round, chef Rollins cut his finger, contaminating his station enough where the judges found it unsafe to eat his dish.
Justin Gaines, Executive Sous chef, Zanaro's Italian Restaurant, White Plains, NY
Ariane Resnick, Private Chef, West Hollywood, CA
The contestants were home cooks who had all competed previously. Tommy Werther and Jackie Khanich had previously competed against each other on the same episode.
Sam Choy, Chef and Restaurateur, Kawaii, HI
Anthony Paris, Executive Chef, Crosby Street Hotel, New York, NY
andouille sausage, lychees in syrup, jalepe��o peppers, canned cheese
lobster tail pastries, cinnamon chips, star anise, hazelnut liqueur
Sammy Davis Jr., Executive Chef, CR Lounge, Baltimore, MD
Jeffrey Gardner, Sous chef, South City Kitchen Midtown, Atlanta, GA
Contestants were asked to prepare dishes that one might find at a gastropub. Each round featured at least two gastropub-themed mystery ingredients. Juan Borjas works for Chopped judge Chris Santos, who did not appear as a judge in this episode.
capon, ramps, canned pizza sauce, burrata
saltine crackers, green papaya, dried mangoes, cotton candy
Mike Gowland, Chef and Firefighter, Manning's Eat-Drink-Cheer, New Orleans, LA
red snapper, grape leaves, Meyer lemonade, beets
Mustapha Rahiim, Executive Chef, New York, NY
Mac and cheese was the theme of the competition.
Gerald Chin, Chef de cuisine, The Cosmopolitan Las Vegas, Las Vegas, NV
All chefs work in the soup kitchen. All ingredients were Thanksgiving themed. Each chef received a donation from Food Network to their respective soup kitchen.
Contestants were previous winners and runners-up from Worst Cooks in America. Burrell serves as the guest judge for this episode
Chris Scott, Chef and Restaurateur, Brooklyn Commune, Brooklyn, NY
pork belly, wasabi paste, peaches, rainbow bagels
rack of Berkshire pork, kusa, grape molasses, preserved duck eggs
cannoli shells, marshmallows, chocolate sauce, cherry pie filling
Sean Brasel, Executive Chef, Meat Market, Miami, FL
graffiti eggplant, cape gooseberries, biscuit dough, Peking duck
wilted carrots, potatoes with eyes, parmesan cheese rinds, meat trimmings
blueberry goat cheese, pecans, churros, champagne
All four contestants were amateur cooks and religious leaders. Baskets each featured one or more biblical-themed or religious-themed ingredients. Rabbi Hanoch Hecht kept strictly kosher and therefore could not cook meat and dairy in the same competition, so the pantry was stocked with margarine, nondairy cream, and nondairy milk substitute. Additionally, the entree basket featured meat, but no baskets featured dairy.
Reggie Anderson, Executive Pastry Chef, Landmarc Restaurants, New York, NY
This was the first episode in which two female competitors faced each other in the final round.
Krissy Kerwin, Private Chef, Los Angeles, CA
house-smoked bacon, monkfish cheeks, deviled eggs, house-made pickles
rice cakes, chicken thighs, plantains, fruit punch, cocktail onions
Joe Bayley, Sous chef, Cobblestone Foods, New York, NY
quail, chermoula, cousa sqush, cinnamon sugar cereal
Jay Jones, Caterer, Chateau Noir Catering, New York, NY
Lita Ford, Charity: Parental Alienation Awareness
smoked pork chops, savoy cabbage, ginger snap cookies, blood sausage
bubble tea, papaya, coconut butter, chocolate-covered bananas
rainbow pancakes, cape gooseberries, jordan almonds, Japanese milk soft drink
Fred Neuville, Chef & Restaurateur, Fat Hen, John's Island, SC
Stephan Bogardus, Chef de cuisine, The North Fork Table & Inn, Southold, NY
Part five of a five-part tournament featuring teenage amateur cooks. The four remaining teen chefs competed for a $25,000 grand prize. The other three finalists each received a $1,000 FoodNetwork.com gift certificate and an authentic red Chopped chefs coat.
Shania Thomas, Food and Finance High School, New York, NY
Each basket included something with a circus theme. Chef Olson is the grandson of singer Glen Campbell.
potato chips, strawberry toaster pastries, fast food sundae, mini marshmallows
Ben Durham, Executive Chef, Four Food Studio, Melville, NY
Melissa Rebholz, Executive Chef, Garden of Eve Organic Farm, Long Island, NY
ancho chiles, semi-sweet chocolate, black plums
Part 5 of 5. The winner received a $25,000 grand prize, while the other three finalists each received a $1,000 Food Network gift certificate and an authentic Chopped chefs coat.
uova da raviolo, comt�� cheese, fresh bacon bits, eel
Robert Wuhl, Charity: The Amanda Foundation
Angie Shaghaghi, Chef Instructor, Creative Cooks, New York, NY
octopus, fruit pops, purple cauliflower, Italian sausage
chicken legs, chicken-flavored crackers, Napa cabbage, caramel flavored liqueur
serrano peppers, salted caramel sauce, gooey butter cake, coconut oil
Berkshire pork chops, heirloom tomatoes, canned oysters, vegetable sushi
beef tongue, Chinese broccoli, candied citron, microwavable chocolate cake
corn flakes, carrots, skim milk, blueberries
Alex Friedman, Chef and Restaurateur, P'cheen International Bistro and Pub, Atlanta, GA
lobster, harissa, candy cane beets, gingerbread house
Marcus Lepke, Personal Chef, European Epicurean, Voorhees, NJ
Jamie Bissonnette, Chef and Restaurateur, Toro and Coppa, Boston, MA
Giuliano Matarese, Executive Chef, Arte Caf��, New York, NY
mutton chops, baby leeks, banana potatoes, orange gelatin
mackerel, squid ink base, candied orange peel, graffiti eggplant
Every basket contained whole roasted animals, which were placed in the pantry rather than the baskets due to their size.
Terry Accaira, Head Cook and Nutritionist, Avery/Parsons Elementary School, Buena Vista, CO
Keith Jodway, Consulting Chef, New York, NY
Alejandra Padilla, Sous chef, La Fonda del Sol, New York, NY
grape jelly beans, buttermilk, wonton wrappers, sweet potatoes
Hawaiian blue prawns, tomatillos, chayotes, hatch chile taffy
dorade, baby beets, beef jerky, coffee liqueur
Susan Crocker, Catering Chef, Holberts Catering and Backyard Bistro, Montgomery, NY
Allison Robicelli, Pastry Chef, Robicelli's, Brooklyn, NY
ribeye steak, black garlic, fish maw, pina colada
sliced almonds, Okinawan sweet potatoes, brioche, sambuca
precooked oxtail, labneh in olive oil, mustard greens, fruit cocktail
Kate Squibb, Sous chef, 158 Caf��, South Portland, ME
Chef Nichols is a chef at Landmarc, owned by Chopped judge Marc Murphy.
avocado, rangpur limes, hazelnut flour, Persian rice
chicken & waffle sliders, mustard greens, jicama, pickled buffalo eggs
Phyllis Kaplowitz, Executive Chef, Bakers' Best Catering, Boston, MA
halloween lasagna, ���zombie scabs���, edamame, ghost toast
amber ale, salmon fillets, fris��e, kantola
Carla Contreras, Private Chef and Owner, Red Clog Kitchen, New York, NY
Antonio Jubela-Gordon, Hometown: New York, NY
Melissa Campbell, Training Administrator, Teledyne Controls, Los Angeles, CA
figs, rainbow carrots, macadamia nuts, hamantaschen
Kimberly Parris, Personal Chef and Caterer, K. Parris Catering & Personal Chef Service, New York, NY
seitan, purple ninja radishes, mezcal, canned chili
puffed rice cereal, cognac, butterscotch candy, pancetta
Eric McCarthy, Executive Chef, Tamarind Tribeca, New York, NY
Michael Bryant, Executive Chef, Eva Restaurant, Los Angeles, CA
Melinda Beaulieu, Private Chef and Nutritionist, New York, NY
Mark McMann, Sous chef, Kefi, New York, NY
John Sierp, Executive Chef, White Cloud Catering, New York, NY
Richard Bond, Chef and Culinary Instructor, Mardi Gras School of Cooking, New Orleans, LA
Tina Aleandri, Executive Chef, Noche Tequila and Tapas Bar, Atlanta, GA
marshmallow chocolate cookies, strawberry jam, hot sauce, cottage cheese
Marie-Claude Mendy, Chef and Restaurateur, Teranga, Boston, MA
tomatillos, cr��me fra��che, plain donuts
olive oil packed tuna, English cucumbers, buckwheat flour
Kat Ploszaj, Executive Chef, Petit Oven, Brooklyn, NY
Yukon Gold potatoes, condensed milk, pomegranates, peanut butter taffy
Liz Sempervive, Executive Sous Chef, Jamonera, Philadelphia, PA
ghee, msemen, walnuts, orange flavored water
Michael Natiello, Food Truck Owner, Taquer��a Auth��ntica, Bloomfield, NJ
dragon fruit, guanciale, sunflower sprouts, scallops
cheese blintzes, salsa, poblano peppers, ground pork
Part 2 of 5. All contestants are Chopped champions from other episodes featuring amateur cooks.
Ralph Battista Jr., Executive Chef, Butterfield 8, New York, NY
Dung Trinh, Chef, Bar Bruno, Brooklyn, NY
flounder, yellow plantains, baby bok choy, mini watermelon
Jason Robertson, Caterer, Headwaters Caf��, New Orleans, LA
Part three of a five-part tournament featuring teenage amateur cooks.
clove liqueur, bistec norteno, butternut squash, orzo
rotisserie chicken, fiery jaw breakers, fingerling potatoes, tequila
champagne, dragon fruit, tahini, cake flour
lamb belly, baked beans, flatbread dough, grilled grapefruit
cooked corn cobs, pitcher of sangria, duck sauce, stale plain doughnuts
fish wafer ice cream, cashew brittle, longan fruit, espresso
Rainier cherries, walnuts, cr��me de menthe, canned salmon
Michael Madigan, Chef and Restaurateur, Snails and Quails / Farm 2 Bistro, New York, NY / Nutley, NJ
Pasquale Frola, Executive Sous Chef, Naples 45, New York, NY
Des Lim, Executive Chef, Trump SoHo, New York, NY
Lucy Collins, Sous Chef, Costada Italian Steakhouse, New York, NY
scallops, Chinese broccoli, tamarillos, finger limes
Douglas fir brandy, plum pudding, dried persimmon, chocolate Santa
puffed rice cereal, horned melon, cashew butter, gummy worms
applewood smoked bacon, poached pears, french toast, cracklings
Monica Langowski, Private Chef, Chicago, IL
shrimp skin, hamachi, pomelo, green garlic
Tyler Henderson, Executive Chef, Haak Vineyard & Winery, Santa Fe, TX
This was a Halloween themed episode, featuring the contestants dressed in costumes.
Gillian Clark, Chef and Restaurateur, The General Store, Silver Spring, MD
salsa verde, chicken breasts, bundled lunch kits, blue corn tortilla chips
Contestants were asked to make brunch-themed dishes.
marshmallow sandwich pie, ambrosia, powdered milk, Shirley Temple
Guillaume Thivet, Executive Chef, Bouley Bakery and Market, New York, NY
Marcellus Coleman, Executive Sous chef, Abe and Arthur's, New York, NY
Okinawan sweet potatoes, coconut flakes, calvados, marshmallows
sweetbreads, dried dates, red malabar spinach, strawberry popsicles
Part four of a five-part tournament, following the same rules as part one. The winner received $10,000 and a spot in the $50,000 grand finale. While Chopped normally obscures brand names, the cheddar cheese in the third basket was Sargento 4 State Cheddar - a product of a Chopped sponsor.
rice wrappers, morel mushrooms, chia seeds, dandelion greens
Evelyn Cheatham, Chef and Instructor, W.O.W. , Santa Rosa, CA
Chris Rendell, Chef de cuisine, Double Crown, New York, NY
turbot, wasabi peas, purple cauliflower, satsuma mikan
witch's brew, blood oranges, blue cheese, pretzel spider webs
s��lze, sauerkraut, German soft pretzels, beer cheese soup
Bill Feldman, Chef and Entrepreneur, New York, NY
baby bananas, coconut flakes, pumpernickel rye, soy sauce
tuna in a bag, gazpacho, finger limes, kale chips
gummy teeth, flour tortillas, huitlacoche, black chicken
Jason Rivas, Chef de cuisine, South Coast Winery Resort & Spa, Temecula, CA
protein powder, caramel coated popcorn, tangelo, olive oil cake
kettle corn, chayotes, apple sauce, roasted suckling pig
Rick Browne, Chef and Author, Seattle, WA
Ashley Hough, Personal Chef, Los Angeles, CA
chocolate cake pops, white chocolate cocoa mix, quail, serrano peppers
sablefish, pineapple, fruit and nut bars, turnips
Candied Fennel Seeds, Biscuit Dough, Lemon Plums, Vanilla Almond Butter.
Brack May, Chef and Restaurateur, Cowbell, New Orleans, LA
Joshua Potter "Schwa de Vivre", Drag Queen,
Nealy Frentz, Chef and Restaurateur, Lola, Covington, LA
boar strip steaks, limburger cheese, arepas, "pig lollipops"
watermelon, dried shrimp, dried porcini mushrooms, Hawaiian snapper
coffee liqueur, avocados, boiled ginkgo nuts, honeycomb
skate, English cucumbers, prunes, shredded wheat crackers
Noureddine Elgheur, Caterer, Sweet Savories Catering, Brooklyn, NY
Suzanne Vizethann, Chef and Restaurateur, The Hungry Peach, Atlanta, GA
John Simmons, Chef and Restaurateur, Firefly Tapas Kitchen and Bar, Las Vegas, NV
maple smoked cheddar cheese, almond flour, mayonnaise, dates
beet greens, cheesecake candy bars, soft-serve mango, rainbow trout
tripe, oranges, mustard rabe, coffee-flavored liqueur
Sarah Arkwright, Food Truck Owner, The Egg Carton, Portland, OR
Guest judge Christian Petroni was a former Chopped champion and Chopped tournament competitor .
freeze dried roast beef, torshi, rainbow chard, mint yogurt soda
blue foot chicken, broccolini, tequila, dried limes
Perry Pollaci, Private Chef and Sous chef, Bar Blanc, New York, NY
Walter D'Rozario, Chef de cuisine, Junoon, New York, NY
Rich Landau, Chef and Owner, Vedge, Philadelphia, PA
Jason Tilmann, Executive Chef, NYY Steak, New York, NY
turkey tenderloin, double yolked eggs, pattypan squash, finger limes
Alan Harding, Chef and Restaurateur, The Food Truck @ Hot Bird, Brooklyn, NY
carrots, goat cheese, quick grits, pomelo
lobster, zucchini, cucumber pineapple cooler, sand castle cake
Araucana eggs, waffles, maple syrup, Canadian bacon
spinach, filet mignon, almonds, chocolate covered marshmallows
lime gelatin, prosciutto, celery, prawn cocktail chips
pineapple, sunflower seeds, red curry paste, Neapolitan ice cream
Ingredients that are typically scrapped were used in the baskets.
In this episode, the judging panel and contestants were all regular Chopped judges. Other than the championship series, this is the first time that an episode only featured the judges in both roles. All competitors were competing for No Kid Hungry. This is also the first episode to have four judges on the judging panel instead of the usual three and the contestants completed five platings instead of the usual four.
All contestants were firefighters. Before starting the Entree round, Ted had the chefs light the saganaki with some alcohol and a lighter provided in the basket. The blow torch in the dessert basket was the first basket ingredient to be a cooking tool rather than a food item.
Spanish red shrimp, feta cheese, asparagus, brisket ice cream
taco shells, Bosc pears, crema, red curry paste
Robert Burmeister, Executive Chef and Co-Owner, Chow Gourmet Kitchen, Staten Island, NY
three bean salad, burger patties, flask of whiskey, football cupcakes
Nicholas Porcelli, Executive Chef, Shhh, New York, NY
beef shoulder, baby artichokes, blood oranges, cashew butter
Italian sausages in buns, tomatillos, morel mushrooms, poutine
arancini, blood sausage, lemongrass, ajo dulce
Han Ly Hwang, Former Food Truck Owner, Kim Jong Grillin', Portland, OR
leftover turkey meatloaf, leftover kimchi, leftover naan, leftover baked ziti
chickpea flour, raspberries, ricotta salata, rose water syrup
William Artley, Executive Chef, Evening Star Cafe, Alexandria, VA
Hop Phan, Food Truck Chef/Owner, Dos Chinos, Orange County, CA
cocoa nibs, blackberries, corn tortillas, ginger
leg of lamb, blue cheese lollipops, cognac, cardoons
Alina Eisenhauer, Pastry Chef, Sweet, Woodstock, CT
clementine oranges, scotch whiskey, basil, toasted oats cereal
vodka, crescent roll dough, sesame seeds, blueberry jelly beans
Nicki Bogie, Culinary Instructor, The Fresh Air Fund, Fishkill, NY
corn muffin tops, whiskey, macadamia nuts, chocolate covered gummy bears
Mikey Robins is the youngest winner of Chopped. The eliminated contestants each received a $1,000 gift card.
turbot, nori sheets, pistachios, coconut
peanut butter, pork tenderloin, okra, canned shrimp
bison skirt steak, snap peas, guanciale, chocolate-covered potato chips
Saucisson En Croute, Quinoa, White Harissa, Seaweed Salad
oysters, hearts of palm, creamed spinach, duck bacon
canned tuna fish, wonton wrappers, spinach, dill pickles
brown butter, blueberry crumb cake, serrano chiles, salt water taffy
Kemp Guas is the son of former Chopped Contestant David Guas.
Christina Hinds, Executive Chef at The Venice Restaurant & Bar, Bayonne, NJ.
lamingtons, lemon verbena, wattleseeds, blueberry pomegranate lollies
Christian Fischhuber, Chef de Cuisine, Le Cirque, New York, NY
branzino, french green lentils, firm tofu, mostarda
kholodets, flaming shiso, blue foot mushrooms, goat head
buckwheat honey, hot dogs, taro root, beef fat
veal chops, heirloom tomatoes, glazed doughnuts, Swiss chard
reindeer p��t��, sparkling cider, candied ginger, jelly-filled donuts
Elise Kornack, Sous chef, Aquavit, New York, NY
venison roast, butternut squash, fruity cereal macaroons, okra
Nong Poonsukwattana, Food Truck Owner & Restaurateur, Nong's Khao Man Gai, Portland, OR
strawberries, celery root, lamb loin chops, Swiss cheese
airline pheasant breasts, cucumbers, fresh tomato spread, stuffed olives
lump crab meat, daikon radish, Japanese mayonnaise, chili garlic coated peas
cucumber salad, cantaloupe, sesame seed candy, marshmallow spread
potato pancakes, purple kohlrabi, Korean melon, goat brains
minute steaks, calabrian chiles, dragon tongue beans, boniato ice pops
Michael Maroni, Chef and Restaurateur, Maroni Cuisine, Northport, NY
rack of wild boar, dried spicy mango, baby kale, pi��a colada
Elk Tenderloin, Trail Mix, Bok Choy Rabe, Far Far
ramen burgers, pickled nopales, zucchini blossoms, fried cheese curds
Jeff O'Neill, Executive Chef, The Villa by Barton G, Miami Beach, FL
Part four of a four-part tournament. Winners of the three previous episodes faced off for $15,000 in two rounds: appetizer and entree. Judging after the second round held both the first and second rounds in consideration to determine the tournament winner. In the third round, the winner faced celebrity chef Robert Irvine in an additional entr��e round for a chance to increase the winnings from $15,000 to $40,000.
yak steaks, mesquite syrup, peanut butter sandwich cookies, Tuscan kale
Franco Barrio, Chef and Restaurateur, Caliu, New York, NY
Chris Houlihan, Chef de cuisine, AFrame, Los Angeles, CA
Part two of a five-part tournament featuring teenage amateur cooks.
Christopher Nguyen, Chef Consultant, Keo Asian Restaurant, York, PA
Missy Corey, Kitchen Manager, Duckfat, Portland, ME
In the dessert round, Ted warned the contestants that cherimoya seeds were poisonous.
Walter Lewis, Chef / Engine 35, F.D.N.Y., New York, NY
Yoanne Magris, Chef and Restaurateur, Yo In Yo Out, New York, NY
dragonfruit, pancakes, lemon meringue pie, jalape��os
pork secreto, 100-year-old eggs, red leaf lettuce, onion ring snacks
Every contestant was a chef at a truck stop.
sake, green seedless grapes, chicken wings
Marc Matsumoto, Private Chef, New York, NY
quahog clams, rhubarb, almond butter cookies
Adele DiBiasi, Chef and Restaurateur, Bona Vita Osteria, Summit, NJ
Juan Borjas, Executive Sous Chef, Beauty & Essex, New York, NY
sirloin flap, rainbow carrots, formaggio di fossa, chocolate covered donuts
Fred Eric, Chef and Restaurateur, Fred 62, Los Angeles, CA
Baby Rainbow Chard, Gummy Eggs, Apricots, Lomo Iberico
This was the finale in a series of episodes featuring returning champions, with this episode's winner receiving $50,000.
This was a Caribbean themed episode: contestants were asked to create Caribbean-inspired dishes, each basket contained ingredients used in Caribbean cuisine, and each contestant specialized in a particular Caribbean cuisine. During the entr��e round, contestants were given a hammer to open the coconut. The callaloo greens in the entr��e round appeared to be the variety from taro leaves.
chicken livers, California raisins, heirloom tomatoes, green goddess dressing
Part two of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale. A hammer and screwdriver was provided in the dessert basket to help the chefs crack open the ostrich egg.
Cornish hens, Concord grapes, gruy��re cheese, banana leather
Cole Dickinson, Chef de cuisine, ink., Los Angeles, CA
Pedro Rodriguez, Head Chef, New York City Rescue Mission, New York, NY
Chicken Sausage, Croissant-Doughnuts, Broccoli Steaks, Portobello Mushrooms
jalebi, sweet/spicy cocktail sugar, habichuelas con dulce, roasted red peppers
pork secreto, asparagus, kefir, truffle flavored potato chips
Erin Wishon, Executive Chef, Soldier Field, Chicago, IL
Kenny Gray, Sous chef, Olivia Restaurant, Austin, TX
dressed squab, stuffed grape leaves, feta cheese, cherry cola
chicken wings, stroopwafels, asian pears, peri peri
fried pork brain sandwiches, dried pomegranate seeds, chocolate mint, spaghetti rings
Part one of a five-part tournament. The winner received $10,000 and a spot in the $50,000 grand finale. The tournament was held at Beringer Vineyards in Napa Valley, California instead of the usual Chopped set. As with the previous two Grill Masters tournaments, this was an outdoor competition in which contestants were asked to grill something each round. Instead of an oven and stove, contestants were provided with a gas grill, charcoal grill, and smoker. In addition, some other equipment such as a blast chiller and ice cream machine were not available.
Matthew Zappoli, Owner and Executive Chef, Tre Amici, Long Branch, NJ
Gavin Mills, Executive Chef, Broadway East, New York, NY
Jackie Joyner-Kersee, Charity: Jackie Joyner-Kersee Foundation
Wei Wen, Executive Chef, Susanna Foo Gourmet Kitchen, Radnor, PA
This episode had a theme of love and aphrodisiacs, with each basket containing one or more ingredients believed to be aphrodisiacs.
Quentin Donnaud, Executive Chef, Coast Seafood & Raw Bar, Atlanta, GA
Silvia Baldini, Chef & Caterer, Strawberry & Sage, New Canaan, CT
Chef Ramborger was the first deaf chef to participate in the show. He was accompanied by interpreter Lydia Callis, best known as the ASL interpreter for Michael Bloomberg during his Hurricane Sandy press conference.
piadina, purple malabar spinach, preserved lemon, veal cutlet
frog legs, mafaldine, bok choy, lobster mushrooms
passion fruit, angel food cake, toasted marshmallows, fruit ring candies
pig skin, baby food, margherita pizza, ostrich egg
sugar cookie dough, bittersweet chocolate, figs, yellow miso paste
Spanish tortilla, serrano ham, chayote, squid
pork crown roast, green lipped mussels, creamed spinach, truffles
branzino, baby bok choy, celery soda, fortune cookies
Erik Weatherspool, Chef and Restaurateur, Bistro 44, Toms River, NJ
Steve Lohse, Chef, Lavender Lake, Brooklyn, NY
papaya, rice crackers, sake, jura erguel
April Stamm, Chef Team Leader, Prepared foods at Whole Foods Market, New York, NY
Each round the contestants had to make a dish their fathers would enjoy. Also, in the Dessert Round, the two contestant's dads competed alongside their children as sous chefs.
Bruce Kalman, Executive Chef, The Churchill, Los Angeles, CA
halibut, purple cauliflower, salted duck egg yolks, pork skin
sardines, corn on the cob, xtabentun, canned sloppy joe filling
Irish coffee, sourdough bread bowl, California pomegranates, chocolate bars
baked ham, cranberry sauce, baby turnips, port wine cheese
In the dessert round, as a surprise from Ted, each contestant was assisted by their own mother.
Jeny Weimer, Executive Chef & Co-Owner, The Steel Cart, New York, NY
p��t��, mango licorice, thousand island dressing, pork shoulder
sesame candies, ruby red grapefruit, chayotes, chickpeas
tuna belly, dandelion greens, canned chickpeas, dates
In the appetizer round, Chef LePape failed to get any food onto his plates. The judges allowed him to bring the pan from the oven to the tasting table to allow the judges to taste the fish he had prepared after the other competitors were asked for their permission to do so. Despite this, Chef LePape was eliminated.
dehydrated chocolate covered strawberries, hemp milk, ataulfo mango, mochi
honey soaked nuts, organic red wine, calamansi limes, salted butter crackers
banana pudding, vanilla ice cream, icing, brownie mix
baby mustard greens, spiral ham, pizzelle cookies, kugel
Rob Evans, Chef and Restaurateur, Hugo's, Portland, ME
chicken intestines, red miso, Savoy cabbage, clementine oranges
Part three of a five-part series of a grilling-themed competition. The fruit skewers included purple grapes, pineapple, strawberries, and cantaloupe.
bloodshot eyeballs, bone marrow, salty fingers, pork tenderloin
zucchini, chocolate-covered raisins, vanilla liqueur, peanut brittle
All baskets contained something with chocolate.
Andrew Scurlock, Kitchen Manager, St. James Cheese Company, New Orleans, LA
tuna belly, key limes, black radishes, bacon popcorn
burgers, eggplant, jalapeno powder, cream soda
Andrea Glick, Private Chef and Instructor, Long Island, NY
This was a celebrity episode featuring four actresses who played sitcom moms competing for charity. The TV dinners in the appetizer round included turkey, stuffing, and mashed potatoes.
Betsy Rodriguez, Sous chef, The Goodwin, New York, NY
cinnamon rolls, spicy tamarind candies, marshmallows, strawberries
skate wings, pomegranate molasses, purple asparagus, candied sardines
Robert Magsalin, Chef and Entrepreneur, F��k�� Burger, Los Angeles, CA
pork porterhouse, braising greens, wasabi, candy cured olives
Pedro Di��z, Sous chef, Fresh Direct, New York, NY
ostrich fan filets, purple asparagus, fish roe in a tube, blueberry wine
matzo, pomegranate molasses, roasted chestnuts, baby fennel
Tom Gloster, Executive Chef, Lula Trattoria, Mineola, NY
This was the first of a five-part series of episodes in which categorical groups of celebrity chefs competed to win $50,000 for charity. This was also the first time celebrities competed on Chopped.
ground turkey, bluefoot mushrooms, frozen mixed veggies, instant ramen
buffalo hanger steak, watermelon cucumbers, pizza, ranch dip
prime rib, amarone wine, potato gratin, shallot confit
The chefs were required to make burgers in each round.
Jacques Gautier, Executive Chef and Restaurateur, Palo Santo, Park Slope, Brooklyn, NY
Willie Box, Executive Chef, 793 Juniper, Atlanta, GA
The contestants were all reality television stars and competed for charity.
Chris Coombs, Chef and Restaurateur, Dbar, Boston, MA
deep-fried canned ham, deep-fried ravioli, asparagus, hot beef sundae
Andy Bates, Pastry Chef, Eat My Pies Street Market, East London, England
Iberico bacon, pork loin, kimchi, dried cherries
Megan Vargas, Pastry Chef, Andina, Portland, OR
Raymond Jackson, Private Caterer and Culinary Instructor, Westchester County, NY
Jeff Eng, Executive Chef, Clyde's Tower Oaks Lodge, Rockville, MD
Garrett Pittler, Executive Chef, Chelsea Bistro, Nashville, TN
Pierre Coray, Private Chef & Caterer, Los Angeles, CA
fish heads, hon-shimeji mushrooms, crema, sugar cookie dough
fiddlehead ferns, sablefish, vadouvan, blood orange sorbet
French pastries, Citrus soda, Strawberries, Pirate's breakfast
All-Stars Tournament: Round Four ��� Chopped Judges
mussels, asparagus, cactus pear, kidney beans
Jennifer Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ/Pitmaster, Smoked To The Bone BBQ Team, Gilbert, AZ
Alluette Jones-Smalls, Alluette's Cafe, Charleston, SC
rack of wild boar, shishito peppers, posole, organic roses
David Catapano, Caterer, Romeo's Catering Service, Queens, NY
vanilla cupcakes, chicken tenders, avocados, kochujang
candy blood, deviled eggs, p��te sucr��e, buffalo chestnuts
All of the chefs are heroes in their community. Judge Cheryl Barbara was the winner of the first school chef episode, Class Acts .
Colin Kruzic, Executive Chef, New York, NY
hanger steak, baby corn, tequila, lime curd
Rouha Sadighi, Chef de cuisine, Penelope Caf��, New York, NY
pineapple skin and core, last piece of cheese, cucumber peels, brown avocados
John Dory fish, arugula, vodka martini, pate
razor clams, andouille sausage, lime pickle, cajun chips
local chickens, pickled chilis, baby squash with blossoms, switchel
Ronaldo Linares, Chef and Restaurateur, Martino's Cuban Restaurant, Somerville, NJ
Neil Fuentes, Personal Chef, New Haven, CT
Vito Facciabene, Chef and Restaurateur, Vibano's Trattoria, Bronx, NY
wax beans, mandarinquats, sardines, rice cakes
Martin Brock, Executive Chef, Atria, New York, NY
pasilla chiles, pineapple, Israeli couscous, Mexican chocolate
Steven Brand, Executive Chef, Upstairs on the Square, Cambridge, MA
Hannah Hopkins, Chef and Restaurateur, Dish, Mahopac, NY
Brigeth Brookins, Sous chef, Banquets Department at the Cosmopolitan, Las Vegas, NV
Terry Koval, Chef and Restaurateur, Farm Burger, Decatur, GA
bulgur wheat, pomegranate juice, pineapple, green papaya
Gypsy Gifford, Executive Chef, Cafe Pinot, Los Angeles, CA
Dan Gardner, Chef / Engine 15, F.D.N.Y., New York, NY
Mona James, Executive Sous chef, Palm Restaurant, New York, NY
duck breasts, harissa, pear frangipane tart, orange sherbet
The theme was retro-inspired food. All the basket contained old-fashioned ingredients.
Dan Giusti, Executive Chef, 1789 Restaurant, Washington, DC
caperberries, parsley root, chocolate-hazelnut spread, elk tenderloin
jalapeno mummies, lamb heart, bitter melon, vampire blood
Korean-style short ribs, wax soda bottles, romanesco cauliflower, calzones
watercress, tamarind paste, creamed corn, Arctic char
Brian Paul "Casey" Casey, Butcher & Co-Owner, Denver, CO
Emilie Friedman, Personal Chef, New York, NY
Meg Hall, Caterer, Made by Meg, Redondo Beach, CA
puffed pastry dough, chateaubriand, chicken liver, champagne chocolate truffles
Erick Dally, Executive Sous Chef, David Burke Kitchen, New York, NY
Tyler Anderson, Executive Chef, The Copper Beech Inn, Essex, CT
knafeh, passion fruit, pistachio paste, brown bread in a can
trash fish, olive tapanade, fresh vermicelli noodles, blood oranges
Paul Ripley, Food and Beverage Manager, Raritan Valley Country Club, Bridgewater, NJ
Jodi Burnhard, Chef de cuisine, Longwood Events, Boston, MA
Nathanial Zimet, Chef and Restaurateur, Boucherie, New Orleans, LA
diver scallops, harissa, pink grapefruit, speck
whole roasted goose, parsnips, green cherries, brie en cro��te
Jesse Olson, Executive Chef, Vanderbilt, Brooklyn, NY
fresh bee pollen, canned white wine, edible flowers, cheddar biscuit mix
coconut chips, Shirley Temple, quail eggs, chocolate wafer cake
Garrett Eagleton, Freelance Chef, The Meat Hook, Brooklyn, NY
Erik Cho, Food Truck Owner, Frysmith, Los Angeles, CA
monkey bread, papaya, queso fresco, coconut flower vinegar
Lionel Haeberle, Executive Chef of Per Diem Restaurant, San Francisco, CA
Brian Tsao, Executive Chef, Liang's, Forest Hills, NY
John-Michael Hamlet, Chef and Restaurateur, John-Michael's Restaurant, North Salem, NY
sombrero pasta, garbanzo beans, sun-dried tomatoes, pork chops
duck breast, green onions, ginger, honey
peanut brittle, Mexican chocolate, grape tomatoes, sponge cake snacks
Virginia Willis, Chef and Author, Atlanta, GA
Michael Carrino, Chef and Owner, Restaurant Passionn��, Montclair, NJ
cinnamon chips, baby red grapes, earl grey tea leaves, pound cake
lamb shoulder steaks, quince, cerignola olives, kosher wine
Michael DiIonno, Chef and Restaurateur, Avenue Bistro Pub, Verona, NJ
thin crust pizza dough, king crab legs, malta, vegan pepperoni
Dave Cusato, Sous chef, X2O Xaviars on the Hudson, Yonkers, NY
Erica Wides, Chef Instructor, Institute of Culinary Education, New York, NY
Aatul Jain, Executive Chef, St. Clare's Hospital, Denville, NJ
grapefruit, tuna, hen of the woods mushrooms, graham cracker cereal
Chef Marino works with frequent Chopped judge Alex Guarnaschelli at The Darby.
All four contestants are family members that work at the same family restaurant.
Pip Freeman, Chef & Owner, Three Letters, Brooklyn, NY
Adrienne Grenier, Sous chef, 1501 Chop House , Charlotte, NC
spiced ham in a can, crab aspic molds, orange space drink, spinach
Anthony "Anton" Testino, Head Chef, Tony's Touch of Italy, Wayne, NJ
ghost peppers, rack of wild boar, cucuzza squash, saganaki
Rachel Klein, Executive Chef, Seaport Hotel, Boston, MA
All the contestants have had near-death experiences: Peter had gone through chemotherapy; Rose is a cancer survivor; Ariane suffered from carbon monoxide poisoning; and David was a witness of the 9/11 attacks.
matzo, salty peanuts, dried strawberries, cocoa nibs
black licorice, Arctic char, mangos, caperberries
venison tenderloin, baby eggplant, chocolate milkshake, couscous
parsnips, limoncello, soda crackers, sharp cheddar cheese
crumpets, cream cheese, aloe vera juice, orange slice candy
Jonathan Mailo, Chef de Cuisine, BLT Prime, New York, NY
Georgeann Leaming, Chef & Co-Owner, Suppa, Philadelphia, PA
pomegranates, polenta log, maple syrup, seafood sausage
turkey breast, Kirby cucumbers, graham crackers
Remy Ayesh, Culinary Instructor, French Culinary Institute, New York, NY
artichokes, cherry pie, rye whiskey, cowboy steaks
Lonnie Dyner, Executive Chef, Le Petit March��, New York, NY
ossa dei morti, apple cider, ricotta salata, black licorice
David Garrido, Chef and Owner, Garrido's, Austin, TX
bacon-wrapped grilled cheese sandwiches, truffle carpaccio, baby eggplant, clotted cream
bay scallops, broccoli, instant noodle soup, preserved lemon syrup
Joey, Judy, and Johnny have appeared on Rachael vs. Guy: Celebrity Cook-Off: Joey on Season 1, Johnny on Season 2, Judy is currently on Season 3
marshmallow spread, chocolate puff cereal, semi-sweet chocolate chips, dried strawberries
geoduck, spring garlic, purple artichokes, fish fillet sandwich
pumpkin pie flavored vodka, cranberry pie, turkey fat, mashed potatoes
Kelvin Fernandez, Chef de cuisine, Strand Hotel, New York, NY
Natalie Jacocks, Line Chef, Fette Sau, New York, NY
eel, pepihuates, shaved coconut, sea beans
cane flavored syrup, vanilla wafers, figs, lemon verbena
monkfish, middle eastern cake spice, chestnuts, dill pickles
All basket ingredients were leftovers. All contestants were chopped judges and were competing for charity. The Tex-Mex condiments included: guacamole, salsa, and sour cream.
Victor Squire, Soup Kitchen Chef, The Open Door Shelter, Norwalk, CT
Canadian bacon, roasted piquillo peppers, tomatillos, instant noodle soup
Charlene Johnson, Executive Chef, 202, New York, NY
Steve Overlay, Chef and Executive Pitmaster, Memphis Championship Barbecue, Las Vegas, NV
Peter Lee, Caterer, Chef Pete's Catering Company, Orange County, CA
Keith Geter, Chef, Artisanal, New York, NY
Geter Atienza, Sous chef, The Fairmont Miramar Hotel, Santa Monica, CA
Matt Davidson, Chef de Cuisine of Pizzeria Delfina, San Francisco, CA
turkey breast, baby turnips, pearl onions, coconut flakes
peking duck, brussels sprouts, cotton candy, veal demi glaze
galia melon, Chinese okra, pistachios, beef heart
liquid aminos, beet greens, alfredo sauce, fluke
sablefish, pomegranates, sake, graffiti eggplant
mussels, blue cheese stuffed olives, saffron, a��ejo tequila
red mullet, shishito peppers, watercress, hot cocoa mix
kale, fruit cocktail, cottage cheese, marrow bones
Mississippi mud pie, brie cheese, Italian maraschino cherries, potato crisps
Part 3 of 5. All contestants are Chopped champions from other episodes featuring heroes. Two firefighters, a US army veteran, and a police officer are the hero contestants in this episode.
Francesco Peluso, Executive Chef, Peluso's Italian Specialties, Clifton, NJ
curry cooking sauce, lady apples, coconut brittle, baby artichokes
zombie hand, dinosaur kale, ghost pepper mayo, jack o' lantern peppers
oranges, grapefruit, semi-sweet chocolate chips, bacon
Heidi Rae Weinstein, Personal Chef, Melbourne, CA
Taryn Mumpower, Baker, Pick Your Poison Bake Shop, Las Vegas, NV
Adam Powers, Chef and Restaurateur, Fetch, New York, NY
Arctic char, concentrated vinegar, smoked butter, purple spinach
Ronit Penso, Private Chef and Author, New York, NY
circus peanuts, passion fruit pur��e, graham cracker cereal, curry powder
Cody Monfra, Sous chef, Palace Cafe, New Orleans, LA
olive oil tortas, rambutan, coconut milk, lime pickle
ground lamb, Stilton cheese, Chinese eggplant, birch syrup
Mangalitsa bacon, apple chips, horseradish leaves, smoked pork chops
salmon fillets, avocados, sweet tea, cricket flour
Jordan Andino, Executive Chef, SideBAR, New York, NY
duck, cardoons, preserved lemons, macaroons
Matty Melehes, Chef de Cuisine, Roadhouse Brewing Co., Jacksonville, WY
black chicken, escarole, cream of coconut, guava
cow tongue, cow feet, beef jerky soda, chateaubriand
Dafna Mizrahi, Chef & Restauranteur, Monte's Local Kitchen & Tap Room, Amenia, NY
Tiffany Jeffries, Caterer, Sunday Dinner Catering Service, Brooklyn, NY
Shawn Dickensheets, Culinary Student, Culinary Institute of America, Hyde Park, NY
kombucha, rambutan, egg white powder, candied nuts
flame grapes, peanut and caramel candy bars, Greek yogurt, mango nectar
The special theme of this episode was fried chicken; the chefs were required to fry chicken in each round. The deep-fryer was turned off, and each chef was given a pre-heated pot of oil on their station. Chef Reynolds' wife is Chopped Champion Janelle Reynolds.
fresh pasta, dried papaya, bluefoot mushrooms, chorizo
Bloody Mary mix, green seedless grapes, cashews, chicken steak
All-Stars Tournament: Round One ��� Competitors from The Next Food Network Star
jackfruit, araucana eggs, coconut macaroons, chocolate covered pretzels
Chopped Champions: Battle 4, Kitchen Storm

A museum (/mju��zi����m/; myoo-zee-um) is an institution that cares for (conserves) a collection of artifacts and other objects of artistic, cultural, historical, or scientific importance and some public museums make them available for public viewing through exhibits that may be permanent or temporary. Most large museums are located in major cities throughout the world and more local ones exist in smaller cities, towns and even the countryside. Museums have varying aims, ranging from serving researchers and specialists to serving the general public. The goal of serving researchers is increasingly shifting to serving the general public.Some of the most attended museums include the Louvre in Paris, the National Museum of China in Beijing, the Smithsonian Institution in Washington, D.C., the British Museum in London, the National Gallery in London, and Metropolitan Museum of Art in New York City. There are many types of museums, including art museums, natural history museums, science museums, war museums and children's museums.As of the 2010s, the continuing acceleration in the digitization of information, combined with the increasing capacity of digital information storage, is causing the traditional model of museums (i.e. as static bricks-and-mortar "collections of collections" of three-dimensional specimens and artifacts) to expand to include virtual exhibits and high-resolution images of their collections that patrons can peruse, study, and explore from any place with Internet. The city with the largest number of museums is Mexico City with over 128 museums. According to The World Museum Community, there are more than 55,000 museums in 202 countries.

alpaca hot dogs, sauerkraut, carrot ketchup, pate
sea bass, veggie tray with hummus, avocados, chia seeds
corn nuts, fruit cocktail, black garlic, Uni
Stan Hays, Pit Master, County Line Smokers, Kansas City, MO
beef tenderloin, cucumber, Asian pears, bittersweet chocolate
Tommi Rae Fowler, Hometown: Townville, SC
Jackie Baldassari, Roundsman, Olde York Country Club, Chesterfield, NJ
Lotte Duncan, Chef and Culinary Instructor, English Country Cookery School, Buckinghamshire, England
David Kirschner, Sous chef, W Hotel, Hoboken, NJ
collard greens, chicken breasts, anchovies, quinoa
sour cherries, croissants, clotted cream, lemongrass
Lizzie Singh-Brar, Executive Chef, Fanny, Brooklyn, NY
Rique Uresti, Spin Instructor, New York, NY
This was the first of a five-part series of episodes, where sixteen past champions competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000. The fish heads used in the entr��e round were from striped bass.
nopales, sweet potatoes, pie crust, mezcal
grape flavored gelatin, lemon verbena, brie, shortbread cookies
countdown cake, 12 grapes, pomegranates, edible party horns
Chefs Josh and Mike are brothers, with Josh being older.
Part four of a five-part tournament featuring teenage amateur cooks.
corn cookies, Mexican-style cheese blend, jicama, beef barbacoa
This episode featured four school cafeteria cooks. The three cooks who were chopped each received $5,000, and all four competitors, along with the four cooks from the first "Class Acts" episode, were invited by Sam Kass to the White House to meet its chefs and tour its garden.
Madison Cowan hired both Lance Nitahara and Amanda Frietag to be his sous chefs when he appeared on Iron Chef America.
Snow Cones, Pistachios In The Shell, Anjou Pears, Cinnamon Rolls
leftover pot roast, leftover steamed rice, escarole, 1/2 bottle of white wine
yellow rice, persimmons, sugar cane drink, pine nuts
rocky mountain oysters, purple artichokes, pomegranates, cola
Jennifer Iserloh, Private Chef and Author, Secrets of a Skinny Chef food blog, Hoboken, NJ
Marisa Biaggi, Public Relations, Orange Agency, New York, NY
Madison Cowan, Charity: Alzheimer's Association, New York City Chapter
dried goji berries, bitter melon, duck breast, kumquats
BBQ ribs, french fries, German chocolate cake, chili
peaches, breakfast toaster pastries, bourbon whiskey, corn on the cob
Danushka Lysek, Private Chef and Model, New York, NY
saba, garlic chutes, Canadian bacon, trout
cacao paste, peanut butter cups, baumkuchen, cherries
rice and cheese burrito, chocolate milk, apple pie, whipped cream
chicken wings , Italian sausage, caramel apple , sheep
dill pickle soup, red watercress, lime curd, steelhead trout
crab legs, sweet vermouth, asparagus, Mexican wedding cookies
rainbow trout, Napa cabbage, smoked paprika, white chocolate chips
white chocolate apple snowman, pie dough, cranberries, brandy Alexander cocktail
Peter Giannakas, Chef and Restaurateur, Ovelia Psistaria Bar, New York, NY
pork roll, baby eggplant, pizza dough, Chinese spaghetti sauce
doughnuts, green apricots, cocoa hazelnut spread, ice cream bars
wild langoustines, Asian long beans, yuzu juice, Japanese sweet potato
Chai Trivedi, Sous chef, Buddakan, New York, NY
cashew cheese, sparkling apple cider, lychees, kiwi turtle cake
Larry Baldwin, Executive Chef, David Burke Fromagerie, Rumson, NJ
Joel Gargano, Executive Chef, Higher One, New Haven, CT
Michele Harriott, Catering Chef, CulinAriane, Montclair, NJ
rice & beans, chicken cutlets, tomato soup, energy drink
Keith Lucas, Executive Chef, Manna, Philadelphia, PA
Cory Bahr, Chef and Restaurateur, Cotton, Monroe, LA
sea scallops, tahini paste, taro buns, seasoned eggs in soy sauce
Luis Gonzalez, Executive Chef, Knickerbocker Bar & Grill, New York, NY
fenugreek, cinnamon toast cereal, Japanese mayonnaise, frozen peas
pig organs, fiddlehead ferns, morel mushrooms, bourbon cream liqueur
Joe Cecchini, Chef de Cuisine, The Boarding House, Chicago, IL
Monica Byrne, Chef and Restaurateur, Home/Made, Brooklyn, NY
Catherine O'Brien, Owner of Terra Cota Wine Bistro, Santa Fe, NM.
lump crab meat, dried shiitake mushrooms, pink grapefruit, bran cereal
Lynette Thomas, Head Cook, St. Martinville Primary School, St. Martinville, LA
Gemma Gray, Executive Sous Chef, Andaz, West Hollywood, CA
brisket, imitation sunny-side up eggs, mashed potatoes, leeks
speck, sfogliatelle, crabapples, brewer's yeast
steamed spiny lobster, pink fermented lemons, amaro, French breakfast radishes
Ed Harris, Junior Sous chef, Buddakan, New York, NY
Cam Boudreaux, Sous chef, The Green Goddess, New Orleans, LA
lemon snack cakes, carrot hot sauce, plums, artisanal caramel
sourdough bread, dried figs, baby fennel, coffee beans
lox ice cream, wasabi microgreens, pink asparagus, ground camel
This was an April Fools' Day competition where the ingredients as named were actually something else in disguise and small pranks were pulled
black pepper crackers, plums, kefir, chamomile flowers
This episode featured four chefs from New Orleans. The basket ingredients were also inspired by the New Orleans theme.
maraschino cherries, Greek yogurt, canned espresso, corn nuts
Daniel Doyle, Executive Chef, Poogan's Porch, Charleston, SC
Ryan Bartlow, Chef de cuisine, Frankies 570, New York, NY
Annabelle Turner, Executive Pastry Chef, Vanilla Orchid Catering Co, Austin, TX
Fatima Ali, Sous chef, Caf�� Centro, New York, NY
chicken breast, blue corn tortillas, Tuscan kale, sea urchin
Lance Nitahara, Executive Chef, Camp-of-the-Woods, Speculator, NY
The theme for this episode was late-night food.
Miguel Aguilar, Executive Chef, Piquant, New York, NY
In the entr��e round, Chef Duverney committed cross-contamination by cutting her cooked hens on the same board where the hens were placed when they were still raw. Chef Greco served raw hens due to the time constraints. The judges allowed the both of them to bring over the other components of the dish from their stations.
Shawn Smiley, Executive Chef, The Buffet at Aria, Las Vegas, NV
Pnina Peled, Chef de cuisine, The New York Helmsley Hotel, New York, NY
Cathy McKnight, Executive Chef, What a Dish Caf��, Dana Point, CA
speck, toybox squash, fontina cheese, marrow bones
peking duck, broccoli, soba noodles, gummy brains
ice cream sundae, old bananas, stale tortilla chips, cola
Madison Cowan, Chef and Caterer, Avenue Inc, New York, NY
asiago cheese, flank steak, Italian hot peppers, olive oil ice cream
John Deatcher, Caterer, Foodini's Catering, Neptune, NJ
beef satay, giant peanut butter cup, gluten-free pancake mix, pink grapefruit
Phillip Dell, Private Chef, Sin City Chefs, Newport Beach, CA
Part three of a five-part tournament, following the same rules as part one. The winner received $10,000 and a spot in the $50,000 grand finale. Due to the extensive time required to prepare abalone, the abalone in the first basket was cleaned ahead of time. To save time in the third round, both chefs agreed to use pre-shelled pistachios from the pantry instead of ones from the basket; the judges permitted this since both chefs had the same advantage.
zucchini blossoms, dry roasted peanuts, anise liqueur, mamey
lobster mushrooms, waffles, orange frozen pops, chorizo
smoked brown sugar, baby pineapples, empanada dough, French single malt whiskey
fresh horseradish, goat chops, oatmeal, snap peas
Alex Moreno, Executive Chef, Border Grill, Santa Monica, CA
Chef Esmonde cut herself during the entr��e round. After attempting to put on a glove that did not fit, she took it off and tossed her salad with her hands despite her open wound. As a result, the judges did not eat the salad and chopped her for her poor sanitation, rather than on the full merits of her food. Chef Baruch is a sous chef for Chopped judge Sue Torres .
Fifth episide of a five-part tournament. The winners of the four previous episodes compete for $50,000. Guest judge Angie Mar was the winner of the second Chopped: Grill Masters tournament .
pink marshmallow skillets, rice cakes, french vanilla coffee creamer, passion fruit
black forest bacon, ricotta pancakes, smoked salmon, prune juice
Shanna Pacifico, Chef de cuisine, Back Forty, New York, NY
This was a Thanksgiving-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
Michael Jenkins, Chef, Butter, New York, NY
rattlesnake, cherimoya, rhubarb, ghost pepper
The basket ingredients all cost less than $10; contestants were limited to using two parts of the pantry.
Steve Benjamin, Executive Chef, L'Atelier de Jo��l Robuchon, Las Vegas, NV
emu fan fillet, Australian mustard, vegetable pasties, moonshine
daikon, pork loin, Napa cabbage, Thai chiles, Blue Point oysters
dorado, cherry wheat beer, country style p��t��, ivy gourd
tofu, green plantains, maple-bacon ale, mangoes
Chopped Champions: Battle 3, Chefs in Control
Each basket featured dangerous ingredients, some deadly if prepared improperly. The 'shark' in the dessert round was a carved watermelon.
wreck fish, sabudana poha, green tomatoes, huitlacoche
Lou Diamond Phillips, Charity: Share Our Strength, No Kid Hungry
Chris Avtges, Food Service Director, Eastern Connecticut State University, Willimantic, CT
bone-in natural cut ribeye steak, toybox eggplant, Padr��n peppers, polenta log
crescent roll dough, dried currants, key lime juice, creamed corn
fresh wasabi root, crab apples, collard greens, lamb hearts
Jean-Louis Gerin, Chef and Restaurateur, Restaurant Jean-Louis, Greenwich, CT
rabbit kidneys, baby beets, merguez, salt and vinegar potato chips
standing rib roast, guava paste, smoked mozzarella, bok choy
clove candies, loquats, kaiser rolls, cheese wedges
Jimmy Wang, Chef & Consultant, former owner of Hot Stuff Caf��, San Gabriel, CA
This was a leftovers competition. The white wine used in the entr��e round was Chardonnay.
Jeremy Langlois, Executive Chef, Houmas House Plantation and Gardens, Darrow, LA
Damien Brassel, Executive Chef, Knife + Fork, New York, NY
Frederik De Pue, Executive Chef, Smith Commons and 42�� Catering, Washington, DC
Part one of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale for a chance to win a grand prize of up to $40,000. Diane Dimeo was also in the first Chopped Champions event in season 2, and Marc Anthony Bynum was a finalist in the second Chopped Champions event in season 5. The edible flowers in the entree round included pansies, snapdragons, and nasturtiums. The apple teeth in the dessert round were made from apple slices, peanut butter, and marshmallows.
Sunshine Best, Special Diets Chef, Your Safe Kitchen, New York, NY
Part three of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale. Leslie Roark Scott was a finalist in the 2015 Chopped Grill Masters Tournament.
pickled watermelon rind, sushi platter, kohlrabi, bacon bits
Mike Solyn, Freelance Chef, New York, NY
tom yum soup, goats milk yogurt, pork ribs, habanero peppers
Aaron Barnett, Chef & Restaurateur, Restaurant St. Jack, Portland, OR
All of the contestants in this episode except for Scott Conant have competed on Chopped previously.
Derek Gigliotti, Executive Chef, Onda Ristorante, Mirage Resort, Las Vegas, NV
Nadege Fleurimond, Caterer, Fleurimond Catering, New York, NY
Mangalitsa pork burgers, chow mein noodles, tardivo, blood clams
gyro meat, piquillo peppers, hearts of palm, oysters
Kenneth Collins, Executive Chef, Gospel Uptown, New York, NY
Hugh Mangum, Executive Chef and Owner, Mighty Quinn's, New York, NY
beef tenderloin, gingersnap cocktail, potato latkes, tzimmes
Leah Wilcox, Chef and Owner, Babycakes Food Truck, Chicago, IL
beef shoulder, fish sauce, canned pumpkin
North Caroline style barbecue sauce, pork spare ribs, rainbow chard, avocados
rose bud tea, chocolate honeycomb candy, cr��me anglaise, mangosteens
All four chefs are from the San Francisco Bay area. Baskets each featured one or more San Francisco-themed ingredients.
Joseph Miller, Chef and Restaurateur, Joe's Restaurant, Venice Beach, CA
Lior Lev Sercarz, Chef and Entrepreneur, La Bo��te �� Biscuits and La Bo��te �� Epices, New York, NY
Kris Edelen, Executive Chef, HOTPANnyc, New York, NY
lemon curd, pound cake, candy powder, ricotta
Marco Suarez, Executive Chef, Ledge Kitchen and Drinks, Dorchester, MA
Klaus Kronsteiner, Chef de cuisine, Liberty National Golf Course, Jersey City, NJ
Sean Chudoba, Executive Chef, Ayza Wine Bar, New York, NY
crab cakes, curry powder, champagne grapes, cookie spread
oil-cured black olives, peaches, piloncillo, chocolate graham cracker pies
ribeye steak, yuzu juice, whipped cream, plumcots
tilefish, baby planet carrots, chanterelle mushrooms, corned beef hash
horseradish, catfish, treviso, Japanese eggplant
Chris Trapani, Food Truck Chef/Owner, Urban Cowboy, Austin, TX
fruit skewers, quick pan popcorn, amaretto, panatone
London broil, rutabaga, broccoli rabe, peanut butter taffy bites
Despite its lethal reputation, the blowfish tails were farm-raised and did not have any poison.
canned peaches, cherry tomatoes, pretzel sticks, emu eggs
opal basil, orange blossom water, dried apricots, marshmallow snack cakes
watermelon, canned sardines, pepper jack cheese, zucchini
chicha morada, Cotija cheese, mangoes, shoestring potato sticks
arugula, pickled daikon, fresh pasta, mackerel
Michelle Firlit-Garcia, Pastry Chef, Bleeding Heart Bakery, Chicago, IL
chickpeas, baby red mustard greens, marinara sauce, silken tofu
Vandy Vanderwarker, Sous Chef, The Ordinary, Charleston, SC
pomegranate, pilot bread crackers, fruit chews, freeze dried carrots
This episode featured four past non-winners. This was the first "redemption" episode to feature a non-runner-up as well as the first to feature two chefs from the same previous episode. Chef Magris slipped and fell during the entr��e round. Despite saving her food, she spilled boiling water on herself, causing second-degree burns on both her legs. The judges gave Chef Magris the option to bow out of the competition before the judging in that round, but she elected to continue. Although Chef Nitahara won, he gave the $10,000 prize to Chef Magris so she could visit her ill grandmother in France.
alligator, zucchini blossoms, guacamole with roasted crickets, cricket flour
ground turkey, broccoli, raw pepitas, frozen yogurt
Tara Thomas, Executive Chef / Owner, Traxx, Los Angeles, CA
spiral ham, string beans, cranberry mousse, sweet potato casserole
Zeb Stevenson, Executive Chef, Livingston Restaurant and Bar, Atlanta, GA
Scott Pajak, Chef de cuisine, Lagasse Stadium at the Palazzo Resort, Las Vegas, NV
leftover turkey, leftover mashed potatoes, leftover cranberry sauce, leftover green beans
rigatoni, white chocolate, roasted figs, mac and cheese ice cream
Sarah Pouzar, Executive Chef, Il Forno, New York, NY
Jill Nicolson, Caterer and Entrepreneur, Cuisine with Jill Nicolson, Torrington, CT
Christopher Arellanes, Chef de Partie, Brooklyn Fair, New York, NY
Chris Jaeckle, Sous chef, Morimoto, New York, NY
octopus, dandelion greens, aged gouda, sour trahana
pork butt, baked beans, clams, strawberry fruit leather
pig���s ears, ramps, pickled ginger, hasselback potatoes
licorice flavored liqueur, plums, cinnamon bun pancakes, cr��me fra��che
red bean paste, jicama, cilantro, bacon jam
pho, runner beans, Mexican street corn, pork buns
cactus water, biscuit dough, plumcots, dinosaur fossils
Contestants are chefs who operate food trucks and carts. The suckling pig in the entr��e basket was precooked.
Peter Scolari, Charity: Copd Foundation
serrano ham, fresh pasta, membrillo, half-sour pickles
izote flowers, smoked butter, rhubarb, chicken in a can
tangerines, cranberry sauce, chocolate chip cookies, gorgonzola dolce
ghee, coconut sugar, guava, chickpea flour
olive oil cake, cheddar cheese, gala apples, salted caramel
clambake, fresh chickpeas, potato chips, rainbow chard
tortenboden, cocoa hazelnut spread, mirin, beer salt
Jeremy Fleming, Sous Chef, Bar Bolonat, New York, NY
cotton candy, chicken cutlets, Brussels sprouts, French-fried onions
Monica Langowski, Private Chef, A Table For Two Private Chef Service, Chicago, IL
Jhette Gonzales, Chef de Partie, Los Poblanos Ranch, Albuequerque, NM
banana ketchup, fruit cocktail, goat's milk, sauerkraut
Richard Henderson, NYPD Bomb Squad Detective
swordfish, black garlic mayonnaise, lemon leaves, bear's head mushrooms
Judson Branch, Senior Sous chef, Marriott Downtown Philadelphia, Philadelphia, PA
Mark Twersky, Cullinary Instructor, The French Culinary Institute, New York, NY
steel cut oats, feta cheese, watermelon syrup, huckleberries
cookie dough in a press, peppermint candies, curried nuts, royal icing
Malik Fall, Chef and Restaurateur, Boucarou Lounge, New York, NY
squid, popcorn on the cob, dinosaur kale, candy blood
Fany Gerson, Pastry Chef, La Newyorkina, New York, NY
Chris Sell, Chef and Restaurateur, Chipshop, Brooklyn, NY
Antonio Mure, Chef and Restaurateur, Ado Ristorante, Venice Beach, CA
Samia Behaya, Chef & Restaurateur, Simple Caf�� & Restaurant, Brooklyn, NY
Darius Peacock, Executive Chef, Exceptional Taste Catering, Trenton, NJ
Turkish cotton candy, chokladkolasnittar, "the ultimate milkshake", dates
house-pulled mozzarella, peanut-caramel chocolate bars, house-made potato tots, craft beer
pork shoulder, baby watermelon, hearts of palm, hoisin sauce
etrog citron, golden beets, wheatgrass, tempeh
Peter Kontomanolis, Sous Chef, Brookville Country Club, Long Island, NY
button mushrooms, dried dates, duck hearts, chocolate covered cherries
This episode featured previous contestants.
Rachel Willen, Chef and Culinary Instructor, Foodfix, Clinton, NJ
Natalia Gavaria, Private Chef, New York, NY
kale chips, gazpacho, mac & cheese stuffed lobster, zucchini
Paul "Poppy" Yeaple, Chef and Restaurateur, Poppy's Burgers and Fries, Beacon, NY
Matt Murphy, Executive Chef, The Irish House, New Orleans, LA
squid rings, fennel, chickpea miso, sm��rg��st��rta
Kyle Shadix, Chef, Registered Dietician and Culinary Consultant, New York, NY
chicken breast, dandelion greens, starfruit, cherry liqueur
Second part of the Beat Bobby Flay tournament. Chef Shania is the winner of the first teen competition. Due to the extensive prep time required for abalone, the abalone in the appetizer basket was pre-cleaned.
suckling goat, broccoli rabe, farro, cheddar filled pretzels
banana chips, frozen grilled chicken breasts, candy cane beets, cherry jelly beans
Zoe Feigenbaum, Chef and Restaurateur, Zo��, New York, NY
The baskets in each round contained two types of cheese. All chefs are male.
whole turkey, Brussels sprouts, giblet gravy, pumpkin pie ice cream
ground turkey, piquillo peppers, gooseberries
Filet Mignon, Blood Oranges, Green Apple Carbonated Candy, Red Watercress
lobsters, black-eyed peas, dirty martini, boneless strip loin
mackerel, edible flowers, durian cookies, pork stomach in soy
Breakfast, lunch, and dinner was the theme of the competition. Chef Kavourakis works at Beauty & Essex, which is run by Chopped judge Chris Santos.
shiso leaves, pita bread, feta, adzuki beans
bison jerky, sour cream, freeze-dried blueberries, egg waffles
ginger snaps, cr��me fra��che, instant coffee, carrots
lamb top round, rutabagas, carrot jam, grenadine
roasted chestnuts, stone crabs, beef tenderloin, Santa Claus melon
white balsamic vinegar, chocolate covered peanuts, dried cranberries, masa harina
fish carcasses, taleso ham, purple potatoes, Calabrian chili peppers
Robert Finn, Chef de cuisine, Fatty Crab, New York, NY
shishito peppers, ground pork, grape jelly, sausage gravy
chicory, Ethiopian coffee beans, petite bananas, lamb fries
Part four of a five-part All-Stars tournament.
Laurie Potts, Executive Chef, Wild Horse Saloon, Nashville, TN
tomato soup, pulled pork sandwich, dirty rice, peanuts
cinnamon-flavored candy coal, crescent roll dough, sour cream, hot chocolate mix
Rhonda Deloach, Head Chef / Food Service Director, Common Ground High School, New Haven, CT
Elisabeth Weinberg, Caterer, Miss Elisabeth's Catering, New York, NY
Eli Irland, Sous Chef, The Flintridge Proper, La Ca��ada, CA
Aaron DuBois, Sous Chef, Rustic Canyon, Santa Monica, CA
lamb shoulder, coconut milk, bok choy, dates
Ria Pell, Chef and Restaurateur, Ria's Bluebird / Sauced, Atlanta, GA
pork cheek, kohlrabi, mexican spicy chocolate, chorizo
This episodes featured four "unsung heroes": people who volunteer in their communities.
Fiore Tedesco, Sous chef, Franklin Barbecue, Austin, TX
Kirby cucumbers, beignet mix, lemon-lime soda, nata de coco
smoked whitefish, deviled quail eggs, biscuits, bloody mary
TV dinners, portobello mushrooms, fresh spinach, sour cream
blood sausage, frog legs, sea beans, Halloween candy
sweet tea vodka, Asian steamed buns, baby romanesco, extra-firm tofu
Kerenza Napoles, Sous chef, Dickie Brennan's Bourbon House, New Orleans, LA
Dave Ward, Executive Chef, Thomas Preti Catering, Long Island, NY
soft pretzels, green romano beans, papaya, pig ears
Shehu Fitzgerald, Garde manger Chef, Marriott New York Marquis, New York, NY
lemonade, ballpark peanuts, puffed rice cereal bars, peaches
The mystery baskets were filled with ingredients suggested by fans via social media. The first round was from Twitter; the second from Facebook; and the third from Instagram.
Ted Hirsch, Executive Chef, Blind Barber,
Justin Kennedy, Chef, Parkway Bakery & Tavern, New Orleans, LA
cricket cookies, blueberry cardamom lassi, mangoes, star anise
Jude Huval, Executive Chef, Pat's Fisherman's Wharf, Henderson, LA
clotted cream fudge, rice crackers, rainbow sprinkles, pepper jelly
Scallops, Broccolini, Sweet Limes, Papaya
Jay Fox, Butcher & Co-Owner, New York, NY
Brian Cieslak, Line Cook, Preserve, Annapolis, MD
Maine lobster, hot dogs, frozen lemonade, potato chips
sharp cheddar cheese, watermelon radish, squab, frozen waffles
blackstrap molasses, red snapper, parsley root, dried cranberries
Zaina Dellaquila, Executive Chef, Cond�� Nast Cafe, New York NY
Brandon Boudet, Chef and Restaurateur, 101 Coffee Shop, Dominick's, Little Dom's, and Tom Bergin's Tavern, Los Angeles, CA
Ashley Dudley, Hometown: Hancocks Bridge, NJ
norwegian cod, baby corn, bacon-wrapped asparagus, watermelon gelatin
mussels, coconut milk, hot pepper jellybeans, squid jerky
Beni Velazquez, Chef and Restaurateur, Bar and Bistro, Las Vegas, NV
Brian Riggenbach, Executive Chef, YoSoy, Chicago, IL
guava shells in syrup, cottage cheese, couscous, candied chick peas
ladyfingers, baby fennel, almond paste, root beer jelly beans
Jason Zukas, Chef Consultant, Bocca Fina, Queens, NY
watermelon pizza, coconut milk yogurt, cinnamon candies, stroopwafels
bosc pears, black currant dijon, cocoa powder, brown sugar cinnamon pita chips
Victor Cabezas, Chef and Owner, Misav��, Totowa, NJ
Dim sum, honeydew melon, middle eastern noodles, ketchup
Sharon Singelton, Caterer, Singlelicious Catering, Staten Island, NY
white chocolate curry cashews, butternut squash, goat���s milk yogurt, whole goats
lobster, pickled pigs lips, squid ink pasta, coffin toast
Derek Walker, Executive Chef, Bread and Roses Caf��, Venice, CA
Jun Robles, Chef de Cuisine, Oven and Shaker, Portland, OR
Christopher Pappas , from: Long Island, NY
Charles Oakley, Charity: Save Our Strength
sweet whitefish, pastis, cinnamon candies, oysters
squab, peanut butter and jelly, red quinoa, karela
cinnamon whisky, phyllo dough, Brazil nuts, rose hip jam
Lauren Miller, Executive Chef, Sasquatch Brewing Co., Portland, OR
mahi-mahi, candy cane beets, verjus, olive loaf
smoked mozzarella, fresh pasta sheets, rainier cherries, hot dogs
pig head, smoked chocolate chips, home-made blue corn tortillas, escarole
mahi mahi, cookie snack chips, green beans, french fries
banana bread, veggie terrine, galangal, mango juice
quiche lorraine, purple cauliflower, blue shrimp, ros�� wine
The contestants were required to fry something in every round. In addition to the deep fryer, each chef was provided with a pot of oil preheated to frying temperature at the start of each round.
acorn squash, orange sherbet pops, sour cream, wheatgrass
potato crisps, eel, candy bats, coagulated pig blood
geoduck, Buddha's hand, black radishes, waffle cones
Roy Handler, Caterer, Haute Mess Catering, Los Angeles, CA
lavash, kumquats, mulling spices, chocolate turkeys
swordfish, watermelon, wine coolers, potato skins
wild boar roast, katsu sauce, pattypan squash, caperberries
Every contestant was a former runner-up seeking redemption.
cube steak, pickled green tomatoes, chocolate sandwich cookies, duck fat
smen, aloe mango pudding, warka pastry sheets, poi
Jasmine Shimoda, Apprenticing Chef, New York, NY
guava, baby bananas, rum raisin ch��vre, pistachio twists
Joe Landa, Executive Chef, Jewish Theological Seminary, New York, NY
Akiko Thurnauer, Chef and Restaurateur, Family Recipe, New York, NY
Monkfish, Poblano Peppers, Cream Cheese Frosting, Mini Cucumbers
Anthony Locastro, Executive Chef, Downtown Association, New York, NY
Vinson Petrillo, Executive Sous chef, Caviar Russe, New York, NY
pig snouts, fava beans, teething biscuits, strawberry daiquiri jam
James Klayman, Food Truck Owner, Gorilla Cheese NYC, New York, NY
Contestants were first responders such as police and paramedics.
David Guas, Chef and Restaurateur, Bayou Bakery, Arlington, VA
Rob Runn, Food Service Specialist, USCGC Sturgeon Bay (WTGB-109), Bayonne, NJ
Dushyant Singh, Executive Sous chef, Wild Horse Pass Resort and Spa, Phoenix, AZ
Tryg Siverson, Chef and Restaurateur, Friedman's Lunch, New York, NY
dried persimmon, phyllo dough, pepper jack cheese, sweetbreads
bangers, apple chips, asparagus, chocolate-covered almonds
Lara Paul, Executive Chef, Rivals Steakhouse, Austin, TX
tilefish, chayote squash, garlic knots, cookie butter chocolate bites
matzo, Lady Gala apples, walnuts, borscht
Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, Pennsylvania
carob molasses, white chocolate chips, nougat biscuits, raspberries
sour candy belts, quinoa, pickled turnips, red snapper
Todd Miller, Executive Chef, STK, New York, NY
Tek Moore, Executive Chef, Le Barricou, Brooklyn, NY
pig ears, ramps, pine nuts, apple strudel
Ashlee Saylor, Sous Chef, The Silly Goose, Nashville, TN
Josh Watkins, Executive Chef, The Carillon, Austin, TX
Sam Nuckols, Chef de Partie, Womack Restaurant, Los Angeles, CA
Each basket contained American staple-themed ingredients.
coffee, pheasant, escarole, peanut butter blossom cookies
Timothy Grandinetti, Chef and Restaurateur, Spring House Restaurant, Kitchen & Bar, Winston-Salem, NC
This was a Chinese New Year-themed episode.
ostrich tenderloin, Anzac biscuits, cauliflower, pork rinds
cosmopolitan mix, dried apples, biscotti, edible flowers
pound cake, chocolate chips, honey, strawberries
The baskets in each round contained a form of chocolate. All chefs are female.
country pork ribs, dandelion greens, Jerusalem artichokes, fresh garbanzo beans
Fourth episide of a five-part tournament. Four returning champions compete for a spot in the tournament finale. Contestants Adam and Jackie Sappington had previously won a couples' team competition episode, but competed individually in this episode. Guest judge Angie Mar was the winner of the second Chopped: Grill Masters tournament . The duck mousse in the third round contained duck liver and port wine.
Raffaele Spadavecchia, Executive Chef, Scottadito Osteria Toscana, Brooklyn, NY
Galen Zamarra, Chef and Restaurateur, Mas (Farmhouse), New York, NY
country pork ribs, kale, butternut squash, popcorn on the cob
duck breasts, green tea, adzuki beans, Brussels sprouts
Diane DiMeo, Private Chef, Red Box Bistro, New York, NY
black walnuts in syrup, beet yogurt, clementines, ear-of-corn cupcakes
Daniel Sharp, Corporate Executive Chef, The Meatball Shop, New York, NY
whole Alaskan king crab, purple snow peas, lemon ice box cake, corn nuts
Mary Sue Milliken, Charity: No Kid Hungry
Shannon Solomon, Cook Manager, William C. Hinkley High School, Aurora, CO
Korean short ribs, apple green tea coolers, Brussels sprouts, Gorgonzola dulce
cinnamon chips, cheese curls, vanilla cupcakes, apple cider
Mary Beth Johnson, Executive Chef, Maritime, New York, NY
Matt Gibson, Sous chef, Spice Market Restaurant, New York, NY
Salvatore Lima, Executive Chef, Giovanna's, New York, NY
flank steak, sour cherries, espresso powder, crosnes
Jon Bignelli, Sous chef, wd~50, New York, NY
Jessica North, Line Cook, St. Francis Fountain, San Francisco, CA
Ren�� Stein, Sous chef, Seasonal, New York, NY
pad thai, oyster mushrooms, finger limes, dover sole
scallops, dirty martini, Buddha's hand, dates
pizza rustica, radicchio, sardines, lemon candies
John Keller, Personal Chef, New York, NY
strawberry pretzel pie, kiwi, chocolate milk powder, orange-flavored liqueur
Kimberly and Justin Maisey, Spa Chefs, Miraval Resort, Tucson, AZ
John P. Greco, Chef and Restaurateur, Philip Marie, New York, NY
Cape gooseberries, falooda glass noodles, watercress, bacalao
vodka-infused chocolate milk, persimmons, crumpets, cashews
Katie Wentworth, Executive Sous Chef, Loulay Kitchen & Bar, Seattle, WA
pickled pigs feet, butter beans, coleslaw mix, sweet potato chips
wine flour, Mayhaw jelly, grilled cheese sandwiches, Marcona almonds
Sylvain Harribey, Executive Chef, Sofitel New York, New York, NY
rump roast, rainbow chard, vegetable yeast spread
Katsuji Tanabe, Chef and Restaurateur, MexiKosher, Los Angeles, CA
Einav Gefen, Corporate Chef, Englewood Cliffs, NJ
All-Stars Tournament: Round Three ��� Notable Chefs
Kate Lee Squibb, Sous chef, South Portland, ME
Natalie Cain, Line Cook, Red Rooster Harlem, Harlem, NY
Natasha Pogrebinsky, Chef and Restaurateur, Bear, New York, NY
hamburger patties, salsa con queso, zucchini, hot dogs
Nicole Puzio, Executive Chef, Ox Restaurant, Jersey City, NJ
cheddar biscuits, apple slices, carrot cake, mango chutney
chocolate wafers, manchego cheese, passionfruit, goji berries
Berthsy Ayide, Chef and Caterer, The Kitchen Sink, New York, NY
Ric Orlando, Chef and Restaurateur, New World Home Cooking, Saugerties, NY
pickle juice, herb stems, overripe tomatoes, fish carcass
chicken wings, soba noodles, celery, string cheese
boudin blanc, chanterelle mushrooms, baby artichokes, orange marmalade
Jonathan Contes, Chef and Part Owner, Eat Mosaic, St. James, Long Island, NY
tuna in oil, super snap peas, fruit candy squares, gnocchi
Justin Burdett, Chef de cuisine, Miller Union, Atlanta, GA
canned mandarin oranges, red pearl onions, chicken thighs, pork hock
salt and vinegar potato chips, Dover sole fish, red Russian kale, sour cream
chocolate raspberry tamales, hazelnuts, kiwi berries, jaggery
Wayne Lyons, Chef and Restaurateur, Soul Flavors, Jersey City, NJ
The "trash fish" used in this episode was scut fish as stated by the judges - specifically, Porgy, as stated in the Chopped: After Hours for this episode.
ice cream cones, lump crab meat, baby turnips, pickled ginger
Crystal Fox, Chef, Sisters Night Club, Philadelphia, PA
Chopped Champions Event, Round Two: Best of the Best
Ashley Fahr, Caterer & Food Stylist, New York, NY
baby octopus, bok choy, oyster sauce, smoked paprika
Jonathan Jernigan, Executive Chef, Catering by Jonathan, Willingboro, NJ
mango chutney, white apricots, blue cornmeal, bacon bits
Victoria Neikirk, Executive Chefs, Pearlz Oysters, Charleston, SC
avocadoes, oyster sauce, tofu skins, star fruit
This episode was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. Chef Lai cut his palm during the appetizer round, but did not tend to the wound because he thought the blood on the plate was a smudge of harissa; the judges did not taste his dish as a result.
Mirna Attar, Chef & Restaurateur, Ya Hala Lebanese Cuisine, Portland, OR
red mullet, peach palm fruit, haricots verts, licorice candy
Jayson Reynolds, Chef & Caterer, @t Large Chef Services, Austin, TX
doughnut holes, marshmallows, chocolate cheese, mangosteens
Josh Emett, Chef de cuisine, Gordon Ramsay at The London, New York, NY
Ryan DePersio, Chef and Restaurateur, Fascino, Montclair, NJ
Mark Barrett, Chef, Henry's, New York, NY
Sean Olnowich, Chef and Restaurateur, The House, New York, NY
Erica Beneke, Executive Chef, Max's Wine Dive, Austin, TX
baby artichokes, cashew butter, monkfish, Thai chiles
Chopped Tournament of Stars: Sports Stars!
Each basket contained an Easter-themed ingredient.
Korean-style short ribs, canned spaghetti, purple artichokes, baby pineapples
All-Stars: Food Network Star Contestants
rachlette, brie, chicken thighs, garlic scapes
plum tomatoes, jalape��o peppers, crema, malanga coco
Barbara Sibley, Executive Chef and Owner, La Palapa Cocina Mexicana, New York, NY
All baskets had ingredients with a Halloween theme. During the Appetizer round, Ted warned the chefs that the eel had to be fully cooked due to the toxic nature of the eel's blood if its raw. The episode originally aired prior to Halloween Wars.
escargot, cilantro chutney, biscuit dough, merguez
Dianne Houlihan, Assistant Cook Manager, Great Neck Elementary School, Waterford, CT
Greg Ling, Consulting Chef, Wilmington, DE
thai rolled ice cream, strawberry papaya, croutons, honey & basil seed drink
Steven Tempel, Chef and Restaurateur, Logan's Bar and Grill, Speculator, NY
All courses had a sweet as a required ingredient. These sweet ingredients were hidden under a separate cloche.
switchel, lime leaves, meringue cookies, baked sweet potatoes
hamburger Bloody Mary, beef fajita meat, whipped topping, flying fish eggs
microwave cupcakes, Greek yogurt, blood oranges, cookie straws
venison tenderloin, watercress, eggplant, pecan pie
"bacon & egg" gummies, figs, chicharron, lardo
This was a grilling-themed episode. The stove tops were outfitted with grill sheets and two other burners, and the ovens were off-limits throughout the competition. Chef Jenkins is a chef at Butter, which is co-owned by Alex Guarnaschelli .
cold brew coffee, peanut butter toast, strawberry pur��e, Italian milk cookies
cranberry sauce, cheese and green chile tamales, green beans, smoked turkey gizzards
Bun Lai, Chef and Restaurateur, Miya's Sushi, New Haven, CT
capon, halloumi cheese, okra, cherry spoon fruit
pumpkin pie, French-fried onions, dried oysters, turkey
culotte steak, Okinawa sweet potatoes, turnips, strawberry leather
gooseberries, Darjeeling tea, ricotta salata, calf's liver
peanut brittle, marsala wine, wonton wrappers, durian
Can't Catch Me, I'm the Gingerbread Lobster!
honey gelato cones, petimezi, pineapple, Anaheim chiles
Allison Sosna, Executive Chef, DC Central Kitchen, Washington, DC
Claire Hollingsworth is both the youngest contestant and winner on any version of Chopped.
Chef Harriott cut herself in the appetizer round. Despite wearing a glove, she removed the glove prior to plating despite an open wound, contaminating her dish in the process. After the other chefs gave their consent, the judges allowed her to bring the non contaminated components of her dish from her station to the judges table. Chef Joshi works at Tertulia, under occasional Chopped judge Seamus Mullen.
grasshopper pie, Granny Smith apples, smoked salt, puffed rice
Chopped All-Stars: Food Network vs. Cooking Channel
grape leaves, sesame seeds, honeydew melon, pickled ginger
Jeremy Spector, Chef and Restaurateur, The Brindle Room, New York, NY
devil's tres leches cake, pink lemons, canary melon, chili pepper honey
Joe Raiola, Executive Chef, Morton's Steakhouse, Brooklyn, NY
Joe Simon, Executive Sous chef, David Burke Fromagerie, Rumson, NJ
strawberry lemonade, butter crackers, coconut fruit pops, cape gooseberries
Brandon Peacock, Executive Chef, Dat Spot..., San Francisco, CA
chocolate sausage, sp��tzle, blackberries, bock beer
Patricio Sandoval, Chef and Restaurateur, Mercadito, New York, NY
James Briscione, Chef Instructor, Institute of Culinary Education, New York, NY
pre-cooked chicken feet, poblano peppers, black radishes, fruit-flavored candy
duck tongue, pineapple, chestnuts, pork shoulder
This episode featured Latin-themed ingredients.
Jesse Kramer, Chef and Restaurateur, Brooklyn Taco Co., New York, NY
Arlene Stewart, Personal Chef, New York, NY
palm seeds in syrup, chocolate-covered raisins, dulce de leche, multi-grain cereal
Meyer lemons, marshmallows, charcoal biscuits, zucchini
Joshua Stokes, Private Chef, Grill a Chef, New York, NY
New York cheesecake, cherry drink, carrot jam, pistachios
calf's liver, sea beans, strawberry popping candy, dried ghost chiles
Roderick Bailey, Chef & Owner, Silly Goose, Nashville, TN
Mihoko Obunai, Freelance Chef, Atlanta, GA
red cherry peppers, mortadella, soft shell crabs
Nigel Spence, Owner and Executive Chef, Ripe Kitchen and Bar, Mt. Vernon, NY
Adam and Jackie Sappington, Chef & Pastry Chef, The Country Cat, Portland, OR
Sevan Abdessian, Chef and Restaurateur, Recess Eatery, Glendale, CA
tiramisu, bananas, strawberry sauce, almonds
tri-tip, hen of the woods mushrooms, avocados, rose petal confit
Terri Wahl, Chef and Restaurateur, Auntie Em's Kitchen, Eagle Rock, CA
goat porterhouse, turnips, snap pea crisps, ���balloon dogs���
Frances Tariga, Private Chef, United Nations, New York, NY
The contestants were all home cooks. Magary, a science fiction novelist and humor columnist for the sports website Deadspin, had previously posted a satirical application for the show in 2012.
Maria Velez, Chef and Restaurateur, Mojito Cuban Cuisine, Brooklyn, NY
chocoflan, satsuma mandarin, smoked almonds, caramelized onions
All the chefs are celebrities competing for a charity. As a food safety measure, at the start of the entr��e round the competitors were informed that rosca de reyes contained several small baby Jesus figurines.
Rose Ludwig, Culinary Instructor, Le Cordon Bleu, Los Angeles, CA
vanilla cognac, guava paste, barley flour, duck fat
skordalia, Hawaiian parrotfish, pickled sour grapes, chayote squash
Jeffrey Baruch, Executive Chef, London Lennie's Seafood Restaurant, New York, NY
Varsha Govindaraju, Senior, University of Washington, Seattle, WA
leftover vanilla milkshake, leftover refried beans, butter crackers, kiwi
black sea bass, yuca, flat runner beans, blueberry grappa
wafer sheets, vanilla pudding cups, lemon soda, blow torch
Abe Lopez, Chef de cuisine, Pacifico, Center Valley, PA
antelope chops, red curry paste, rainbow carrots, ants on a log
Lola Garand, Consulting Chef, New York, NY
Auria Abraham, Chef & Owner, Auria's Malaysian Kitchen, Brooklyn, NY
Nicky Palamaro, Sous Chef, Tertulia, New York, NY
green plantains, Chinese bacon, peanut butter puff cereal, frozen lemonade
lobster, dinosaur kale, vegetable cream cheese, quinoa
This episode was the first to feature "amateur chefs," and the contestants consisted of four F.D.N.Y firefighters. The contestants wore T-shirts instead of the traditional Chopped chefs coats. Paul Rut was awarded an authentic Chopped chefs coat.
Every contestant was an amateur cook and college undergraduate.
strawberry shortcake ice cream bars, ground lamb, caviar, empanada dough
Gilbert Delgado, Sous Chef, The Fat Radish, New York, NY
Steve Eakins, Executive Chef, Ditch Plains, New York, NY
Carey Bringle, Owner and Barbecue Pitmaster, Peg Leg Porker, Nashville, TN
Andre Marrero, Chef tournant, L���Atelier de Jo��l Robuchon, New York, NY
lobster bodies, juicer pulp, used tea bags, stale pita
japanese peaches in jelly, clotted cream, figs, cinnamon tortilla stars
Alejandra Padilla, Line Cook, La Fonda del Sol, New York, NY
frog legs, yuzu marmalade, gin, firm tofu
lamb tagine, miso paste, croissant doughnuts, zucchini blossoms
lasagna, arugula, onion blossom chips, wine purse
Jay Lippin, Executive Chef, Southern Hospitality BBQ, New York, NY
salmon, avocados, cactus pears, orange worm suckers
Dweezil Zappa, Charity: Guitars Not Guns
beef shoulder, yucca, raisins, ancho chiles, dill pickles
soft pretzels, flank steak, bleu cheese, tawny port wine
All of the ingredients of the baskets were scraps - ingredients that are normally thrown away.
Brian Howard, Executive Chef, Comme ��a, Cosmopolitan of Las Vegas, Las Vegas, NV
meatloaf mix, sweet potatoes, green beans, Old Fashioned
Adam Greenberg, Corporate Executive Chef, Barcelona Restaurant Group, Norwalk, CT
Emily Sims, Executive Chef, Ici, New York, NY
Whitney Werner, Chef & Restaurateur, Roast, Brentwood, CA
spiral ham, green plantains, water chestnuts, spiced rum
Frank Whittaker, Executive Sous chef, Fishtail by David Burke, New York, NY
corn dogs, coffee toffee, chocolate-covered jalapenos, deep-fried cookie dough
celery root, cinnamon candies, blackberries, marshmallow spread
goose, Irish cream liqueur, maraschino cherries, blue cheese
Andres Barrera, Executive Chef, City Winery, New York, NY
This is the first episode to feature four female chefs
Eric Paraskevas, Executive Chef, Terra Restaurant, Philadelphia, PA
Arlene Leggio, Cook Manager, Islip High School, Islip, NY
swordfish, figs, oyster sauce, cotton candy cookies
tequila, epazote, puff pastry, cuttlefish
ground beef, wonton wrappers, cream of mushroom soup, bananas
Michael Siry, Corporate Executive Chef, Big Daddy's Diner, Duke's, and City Crab, New York, NY
burger, fortune cookies, saut��ed broccoli, lasagna
roasted chicken, seven-layer dip, corn on the cob, scalloped potatoes
porcini mushrooms, verjus, linzer torte cookies, rabbit in a can
everything donuts, pencil asparagus, pickled pig lips, heirloom tomatoes
seafood paella, ground chicken, dry sherry, bread and butter pickles
Faith Paulick, Executive Chef of Papi's Tacos, Baltimore, MD.
calf's liver, fava greens, honey wine, halloumi
Cris Spezial, Caterer, Nyack Gourmet, Nyack, NY
guanabana nectar, white chocolate chips, pecans, chipotle in adobo
Tony Biggs, Director of Culinary Operations, Second Harvest Food Bank, New Orleans, LA
Derrick Prince, Sous Chef, The Stanton Social, New York, NY
Miguel Escobedo, Chef and Restaurateur, Papalote Mexican Grill, San Francisco, CA
cinnamon cereal, pie crust, chocolate fudge sauce, grape carbonated candy
This is the first episode to feature four British chefs.
plums, coconut rum, black beans, queso fresco
Israeli couscous, cherimoya, guanciale, Irish whiskey
The baskets featured "bizarre" ingredients. Chef Morris works for Iron Chef Jose Garces.
Cheryl Perry, Chef and Culinary Instructor, New York, NY
Nicole Davenport, Chef and Restaurateur, Sugar and Smoke, Fredericksburg, TX
toasted lager, hop drops, hickory smoked sausage, fried pickle
This is the first "Chopped Champions" event, featuring winners of past episodes. The winner of the episode won a cash prize and competed in the next episode against three new champions.
Michael Selicious, Executive Chef, Wickets Inn, Onset, MA
All of the competitors in this episode own food trucks.
Taji Marie, Caterer, Simple Gourmet, Redondo Beach, CA
honeycrisp apples, extra-spicy cheese puffs, quick cook rice, French butter
Jason Zukas, Executive Chef, New York, NY
Virginia Monaco, Chef, The Vanderbilt, Brooklyn, NY
rainbow chard, tonic water, malanga coco, rabbit
The contestants were a mother, father, daughter, and son who run a restaurant together.
babka, rhubarb, baby bananas, Beaumes de Venise
Soulayphet Schwader, Executive Chef, Talay Restaurant, New York, NY
peanut butter and jelly sandwiches, marshmallow spread, thai curry paste, chocolate covered espresso beans
Mia Castro, Chef de partie, Las Vegas, NV
Jessica Mogardo, Pastry Chef, New York, NY
Afton Farnsworth, Head Chef, Stout Burgers & Beer, Studio City, CA
Lucerno Martinez Obregon, Executive Chef, Pampano, New York, NY
lychees, phyllo dough, Canadian bacon, candy canes
The baskets in each round contained ice cream. In keeping with the ice cream theme, each chef was provided with a tray of assorted toppings, and the final two chefs were required to include an ice cream creation in their desserts. An extra ice cream machine was also brought in so that both chefs could each make their ice creams in the dessert round.
churro cake, goat's milk, serrano peppers, Mexican chocolate
green cerignola olives, honey distilled liqueur, gala apples, Kaiserschmarrn
Evelyn Garcia, Junior Sous Chef, Kin Shop, New York, NY
Dewey Losasso, Executive Chef, The Forge, Miami Beach, FL
bay scallops, braeburn apples, sorrel, duck hearts
Courtney Renn, Personal Chef, Chef Courtney, Atlanta, GA
Guillermo Perez, Chef de cuisine, SushiSamba NYC Park, New York, NY
chicken tenderloins, paprika peppers, fennel, ginger preserves
chocolate chile liqueur, milk chocolate, graham crackers, toasted coconut flakes
Anup Joshi, Chef de cuisine, Tertulia, New York, NY
Vincent Contreras, Chef de cuisine, Las Vegas, NV
smoked turkey legs, ramen noodles, cherry bomb peppers, endive
chicken nuggets, malabar spinach, mixed marble potatoes, fish lollipops
Mike Greenfield, Caterer/Internet Chef, Brooklyn, NY
canned escargot, popcorn shoots, cocktail franks, orzo
Giorgio Rapicavoli, Executive Chef, 660 at the Angler's, Miami Beach, FL
monkey bread, feijoa, cream cheese, orange blossom water
Part 5 of a 5-part competition for $50,000 for a charity of the winner's choice.
sticky rice, bok choy, key lime juice, lamb hearts
strawberry mints, salt bagels, cream cheese, cotton candy grapes

{{Infobox company | name = Toyota Motor Philippines |logo =| type = company_slogan = Moving Forward|foundation =Toyota Motor Philippines Corporation is the wholly owned subsidiary of Toyota Motor Corporation, based in Santa Rosa, Laguna, Philippines. Founded in 1989, and is the fourth largest selling car brand in the Philippines. It operates a production facility, also in Santa Rosa, for the domestic market and owns a financial services unit called Toyota Financial Services Philippines.

Mary Rusch, Chef and Restaurateur, Hash House, Las Vegas, NV
mission figs, robiola cheese, shelled pistachios, taco shells
The ingredients used in this episode were leftovers.
Todd Barrie, Executive Chef, Upstairs 2, Los Angeles, CA
plain donuts, smoked gouda, white chocolate, dried apricots
This episode featured four contestants that were previous winners of The Next Food Network Star that were competing for $10,000 for the charity of their choice. The judges were the mentors for Season 8 of The Next Food Network Star
leftover pizza, leftover beer, graffiti eggplant, dried plums
Chris Leahy, Executive Chef, Lexington Brass, New York, NY
Melissa Cookston, Professional Barbecue Competitor, Nesbit, MS
All 4 contestants have previously appeared on Rachael Vs. Guy: Kids Cook-Off. Sean and Lauren were both on season 2, and Cole and Jack were both on season 1.
Diane Vista-Wayne, Line Cook, New York, NY
Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL
This was a Halloween themed episode. All contestants were amateur cooks dressed in costumes. The zombie hand was meatloaf in the shape of a hand and mashed potatoes. The jack o lantern peppers were orange bell peppers cut to resemble jack o' lanterns. The bloodshot eyeballs were dyed hard-boiled eggs. The salty fingers were sea beans. The worms in dirt were gummy worms and chocolate sandwich cookies.
Jon Bignelli, Chef de cuisine, wd~50, New York, NY
chicken breasts, tzatziki, stinging nettles, cornbread stuffing
tilefish, fig cookies, caperberries, squid ink
Gina Rodriguez, Executive Chef, Kokopelli Restaurant and Tequila Bar, Philadelphia, PA
Milton Enriquez, Executive Chef, Compass, New York, NY
Tiffany Minter, Executive Sous Chef, The Cecil, New York, NY
This episode featured four female chefs.
Harold Moore, Chef and Restaurateur, Commerce, New York, NY
corn tortillas, dried chipotle peppers, blueberries, violet mustard
cinnamon toast cereal, Asian pears, chocolate covered raisins, camembert
Taylor Erickson, Private Chef, Los Angeles, CA
Palak Patel, Culinary Instructor, Ger-Nis, Brooklyn, NY
fried turkey, kabocha squash, candied cranberries, cherpumple
broccoli rabe, crystallized ginger, five year aged gouda, mahi-mahi
buffalo hot dogs, carrots, edamame, butterscotch candy
Matt Lambert, Chef de cuisine, Musket Room, New York, NY
Julio Lazzarini, Executive Chef and Owner, Orillas Tapas Bar and Restaurant, Wilmington, DE
Australian beer, T-bone steak, bosc pears, chocolate biscuits
double-yolked eggs, pickled pork skins, broccoli rabe, crawfish tails
veal sweetbreads, fondue cheese, green chili sauce, artichokes
Bradley Boyle, Chef and Restaurateur, Salt Gastro Pub, Byram, NJ
Jonny Silverberg, Owner, Napkin Friends Food Truck, Seattle, WA
Candy Game Tiles, Greek Yogurt, Candied Flower Petals, Dragon Fruit
peanuts in the shell, cream of coconut, rambutan, red velvet whoopie pies
head-on shrimp, rainbow carrots, beet hummus, pickled pigs feet
Chris Coombs, Executive Chef, Dbar, Boston, MA
Eric Buss, Executive Chef, Wood & Vine, Hollywood, CA
Kristen Davis, Personal Chef, Long Island, NY
Melissa Muller, Executive Chef, Organika, New York, NY
King Phojanakong, Executive Chef, Kuma Inn, New York, NY
dried beef, eggplant pulp, sweetbreads, honey comb
black and white cookies, fruit leather strips, cashews, agave nectar
Part two of a five-part All-Stars tournament.
Noah Museles, Sidwell Friends School, Washington, D.C.
tortellini, goat milk caramel, bottarga, radishes
turkey sausage, rutabaga, green bean casserole, honey baked ham
Eric Greenspan, Charity: Stu and the Kids
Seth Gordon, Executive Chef, Dune Studios, New York, NY
Gason Nelson, Private Chef, Full of Flavor, New Orleans, LA
bison burgers, flip-flop cookies, eggplant, chive blossoms
Tasheena Butler, Chef and Caterer, T. Marie's Kitchen & Catering, New Orleans, LA
All the contestants are females. Banana blossoms are similar to artichokes. Chef Saylor cut herself, but did not bandage her finger due to not noticing any blood. The judges found blood on her plates and did not taste her dish. Chef Saylor also works for former Chopped contestant Roderick Bailey.
boar shoulder, sun-dried tomatoes, puff pastry, canned mac n cheese
ricotta cheese, maple bacon lollipops, wonton wrappers, baharat
Lish Steiling, Assistant Food Stylist, Today, New York, NY
Italian olive salad, Cornish hens, crisp bread, puntarelle
Mayan chocolate bars, chocolate martini, eggplant, pasta sheets
Melissa Levy, Executive Chef, IBM, Newburgh, NY
Luke Reyes, Executive Chef, The Corner Door, Culver City, CA
cornish hens, white asparagus, salt-cured egg yolks, blueberry ketchup
freeze dried grapes, marrow bones, Marcona almonds, cannoli cream
Ricardo Cardona, Executive Chef, Sofrito, New York, NY
Amaretto, butternut squash, mango chutney, chocolate covered potato chips
boar shoulder, etouff��e sauce, bacon, okra
pi��ata, black beans, crema, Mexican hot chocolate
Tailgating was the theme for this competition. All the contestants were amateur cooks and experienced tailgaters. In keeping with the theme, the contestants wore specially made Chopped football jerseys instead of the chefs coats, and the baskets were replaced with coolers.
lamb shoulder, pizza cake, yogurt preserved in oil, chinese long beans
sloppy joes, tomatillos, popped corn chips, dandelion greens
pupusas, blowfish tails, black beans, horchata liqueor
Michael Chen, Executive Sous chef, Yellowtail Japanese Restaurant & Lounge, Las Vegas, NV
Eddie Ojeda, Charity: Carol Baldwin Cancer Fund
date vinegar, rocky mountain oysters, daikon radish, chili roasted peas
graveyard dirt pudding, beef hearts, gummy body parts, pigs ears
chocolate salted caramel licorice, spiced rum, cannoli cream, banana bread
bacon apple pie, mayonnaise, rhubarb, fruit punch drink pouches
rack of wild boar, cactus flower buds, spoon fruit, portabella mushrooms
sea bass, Anjou pears, poblano peppers, saffron
watermelon fruit bowl, french feta cheese, ghost pepper, cookie cake
Ruth Cimaroli, Private Chef, New York, NY
Einat Admony, Chef and Owner, Ta��m, New York, NY
fruit ring cereal, molasses, cherries, sesame candy
deep dish pizza dough, rabbit escabeche, Swiss chard, pineapple cheese spread
Tom McEachern, Executive Chef, Ray's on the River, Atlanta, GA
Roro Morales, Caterer, Haute Couture, Portland, OR
double cut pork chops, margarita, avocados, merguez sausage
lamb loin chops, mini pepperoni pizzas, Chinese long beans, candied sardines
Laura Henry-Zoubir, Culinary Director, Dramshop Hospitality, Boston, MA
Sean Quinn, Executive Chef, Frederick's, Brooklyn, NY
fried apple pies, wine coolers, strawberries, banana pudding
elk heart, macapuno, Scotch Bonnet peppers, Tavuk g����s��
Alex Steinwald, Senior, Northwestern University, Evanston, IL
dandelion greens, Greek yogurt, liverwurst, catfish
vegan roast, japanese mayo, purple kohlrabi, almonds
sweet red crab, bear graham crackers, striped peppers, chayote squash
coquitos, turmeric, empanada wrappers, corn on the cob
matcha chia smoothie, rice crackers, pineapple, dark chocolate
ground chicken, green tea leaves, mustard oil, braeburn apples
celery root, rainbow chard, flat iron steak, chocolate frosting
Christopher Thames, Caterer, Distinctive Fare Catering, Philadelphia, PA
whole chicken legs, baby zucchini, wine ice cream, spotted dick pudding
fillet of sole, popovers, ginger, bacon grease
Meyer lemons, cottage cheese, passionfruit, soba noodles
Charles Slonaker, Food Truck Chef, Go Chew Los Angeles, CA
James Lee, Chef and Restaurateur, New York, NY
garnet yams, brie, sparkling wine, cranberries
sorghum molasses, kefir, cactus pear, pigs in a blanket
bourbon whiskey, anchovies, dates, frog legs
All contestants are veterans of the United States Military Services.
bibimbap, rainbow chard, fresh chickpeas, footlong hot dogs
Al Nappo, Executive Chef, Founding Farmers, Georgetown, DC
football pies, white nectarines, raspberry lambic beer, potato chips
corn on the cob ice cream, gooseberries, goat's milk, farm fresh duck eggs
Paul Viggiano, Chef de cuisine, Docs Steakhouse, Sparta, NJ
Wayne Cafariella, Sous chef, Tellers Chop House, Islip, NY
The basket ingredients were inspired by the Australian theme.
Danny Lachs, Chef and Restaurateur, Tortaria, New York, NY
ya pears, fennel pollen, pate sucree, Brazil nuts
pig tails, dragonfruit, sorghum flour, lard
calf liver, lemon potatoes, pickled Chinese mustard greens, ranch dressing
Deborah Gelman, Executive Chef, NYU Law, New York, NY
grits, cola, purple cauliflower, cube steak
grass-fed lamb shoulder, polenta, gummy farm animals, wild arugula
p��te �� choux, marzipan oranges, gold leaf, candied crabs
blueberry scones, ginger preserves, rosemary, gjetost cheese
picked pig lips, spinach, polenta, gummy fried eggs
Andrew Markert, Executive Sous chef, PS7, Washington, DC
baby octopus, Italian orange liqueur, caperberries, ham steaks
Tre Ghoshal, Chef and Owner, Adara, Montclair, NJ
Nicole Brisson, Executive Chef, Carnevino at the Palazzo Resort, Las Vegas, NV
Tamar Robinson, Private Chef, New York, NY
gelatin fish bowl, mangoes, graham crackers, cream cheese
Marie-Claude Mendy, Executive Chef/Owner, Teranga, Boston, MA
mint julep, rack of lamb, eggplant, apple spiced cake
Paneer Cheese, Baby Beets, Masala Roasted Chickpeas, Camel Hot Dogs
Tommy Davidson, Charity: Down Syndrome Foundation of Florida
Shaquay Peacock, Sous chef, The New York Times, New York, NY
sea scallops, guaje beans, aged cheddar, pickle juice
Yule log, brisket, baked potato, mulled wine
lamb top round, golden raisins, Stilton cheese, edamame
cinnamon rolls, Turkish coffee, quail eggs, tamarillos
David Amorelli, Executive Chef, Coffee Shop, New York, NY
David Viana, Chef de Cuisine, Daryl, New Brunswick, NJ
tarragon soda, vanilla pastilla, cashews, cranberries
durian, lime gelatin, imitation crab meat, crunchy cheese curls
Regina Chen, Sous chef, Maison Akira, Pasadena, CA
lamb t-bones, graffiti eggplants, string cheese, beer
pancake mix, strawberry papaya, blue foot mushrooms, pre-cooked chicken feet
baby back ribs, brewmosa, hot Italian peppers, potato salad
jumbo shrimp, chunky peanut butter, jalape��os, sticky rice
flour tortillas, English cucumbers, fresh fava beans, pickled beef tongue
Lee Anne Wong, Charity: Conservation International, Hawaii
argan oil, apricots, fresh pasta sheets, cheese spread
Marc Pavlovic, Culinary Instructor, The French Culinary Institute, New York, NY
ramen, canned apples, okra, biscuit dough
beef tongue, chimichurri sauce, shiitake mushrooms, boxed mac and cheese
pumpkin pasta sauce, mache, pernil, turkey bread
chocolate Swiss rolls, popcorn balls, blackberries, gummy fish
striped bass, pimento peppers, jicama, mangoes, brie cheese
This was a Halloween-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
pork belly, artichokes, cherrystone clams, baby apples in syrup
Italian orange liqueur, cheese crackers, cherimoya, Jordan almonds
rock candy, fresh ginger, lemon roll, spiced German liquor
Robyn Lindars, Chef and Blogger, "Grill Grrrl" food blog, Miami, FL
goat cheese spider, candy corn cookies, worms in dirt, horned melon
polenta, lambic beer, pineapple, hot dogs
cucumber, buttermilk, pork loin, canned jackfruit
bison grass vodka, guava paste, pistachios, crustless peanut butter and jelly sandwiches
Giancarlo Autenzio, Executive Chef, The Astor Room, Queens, NY
Mo Major, Sous Chef, Bartaco, Port Chester, NY

{{Infobox person | name = Mindy Finn | image = Mindy Finn at Personal Democracy Forum 2011.jpg | alt = | caption = Mindy Finn at the Personal Democracy Forum in June 2011. | birth_name = Mindy Lisa Finn | birth_date = (1981-02-10) February 10, 1981 | birth_place = Kingwood, Houston, Texas, U.S.

The popcorn gift set in the third round contained three different flavors of popcorn, including: plain, caramel, and cheddar.
The special theme for this competition was hot dogs.
Chris DeBarr, Chef and Restaurateur, The Green Goddess / Serendipity, New Orleans, LA
queso arrocero, peanut butter chocolate wafers, raspberry spoon fruit, dandelion coffee
ostrich eggs, plantains, dried strawberries, galangal
David Seigal, Executive Chef, The Tangled Vine, New York, NY
Chuck Subra, Executive Chef, JW Marriott New Orleans, New Orleans, LA
bluefish, papaya, ginger snaps, beef jerky
Mario Tolentino, Private Chef, Can Cook Personal Chef Services, New York, NY
David Rotter, Executive Chef, Campo, New York, NY

{{Infobox person | name = Mindy Finn | image = Mindy Finn at Personal Democracy Forum 2011.jpg | alt = | caption = Mindy Finn at the Personal Democracy Forum in June 2011. | birth_name = Mindy Lisa Finn | birth_date = (1981-02-10) February 10, 1981 | birth_place = Kingwood, Houston, Texas, U.S. | death_date = | nationality = American | other_names =| education =| occupation = Digital media strategist, politician | years_active = | organization =| known_for =| notable_works =| party =Mindy Finn (born February 10, 1981) is an American conservative entrepreneur and digital media strategist, who was a candidate for Vice President of the United States in the 2016 election as the running mate of Evan McMullin.

soft-shell crabs, crunchy peanut butter, sake, sea beans
Marja Samsom, Chef and Restaurateur, The Kitchen Club, New York, NY
chicken in a can, corn cob jelly, crayfish, sweet lemons
quail, Pedro Xim��nez sherry, crosnes, cabbage
Steve Luttrell, Chef de cuisine, La Silhouette, New York, NY
The baskets all included spicy elements.
Kayne Raymond, Private Chef, Palo Alto, CA
Shannon Olvera, Executive Chef, Red Restaurant & Bar, City of Industry, CA
Margaritte Malfy, Executive Chef and Co-owner, La Palapa, New York, NY
sunflower seed spread, lamb breast, blueberries, lardo
frozen mocha drink, Vacherin Mont d'Or cheese, jelly donuts, chocolate covered crickets
butternut squash, pie dough, aged Gouda cheese, nordic honey wine
liverwurst, purple sweet potatoes, escarole, branzino
caramel popcorn, red plums, prosecco, udon noodles
carrot cake, baby fennel, kumquats, kosher shrimp
swordfish steaks, broccoli rabe, tiger figs, cherry flavored drink
Will Salazar, Exeuctive Sous Chef, Little Goat Diner, Chicago, IL
Adrianne Calvo, Chef and Restaurateur, Chef Adrianne's, Miami, FL
Elena Cruz, Chef & Co-Owner of Diego's Taqueria, Kingston, NY.
saffron, honeycomb, duck mousse, sea beans
chocolate babka, aged goat cheese, Cabernet Sauvignon, bananas
Anthony Ricco, Chef de cuisine, Spice Market Restaurant, New York, NY
Jen Catron and Paul "Outlaw", Chefs, Jen & Outlaw's Fish Fry Truck & Crawfish Boil,
mitmita, sauternes, cream-filled snack cakes, cottage cheese
crab legs, mango pudding, husk cherries, fresh pasta sheets
In the appetizer round, Chef Chuboda refused to use bananas in his dish, leading to his elimination. In the dessert round, Chef Gonzalez accidentally used salt instead of sugar in his dish, asserting that this resulted in his elimination.
French onion soup mix, beef kidneys, parsnips, pickled caper leaves
Joseph Arcarola, Chef, Highline Ballroom, New York, NY
Jessica Wilson, Sous chef, A Voce Columbus, New York, NY
black sea bass, wakame, cream soda, black garlic
cake flour, farmer's cheese, baby beets, cola
Part 2 of a 5-part competition for $50,000 for a charity of the winner's choice. Lou Diamond Phillips and Coolio were the winner and the runner-up respectively of Season 1 of Rachael vs. Guy. Carnie Wilson was the Season 2 runner-up and Penn Jillette was the Season 3 runner-up. In the appetizer round, Coolio was caught sneaking some lemon into his dish after time was called, and the judges cited this as a reason for his elimination.
salted duck, dried olives, green gelatin, prosciutto
Warren Schierenbeck, Chef and Restaurateur, DoSi Cafe, Staten Island, NY
Chef Ricks is a chef at Landmarc, a restaurant of frequent Chopped judge, Marc Murphy.
David Fu��e, Executive Chef, Vizzi Truck / Temecula Creek Inn, Los Angeles, CA / Temecula, CA
focaccia dough, black cod, miso paste, rice pudding
Tia McDonald, Director of Culinary Operations, Vetri Foundation for Children, Philadelphia, PA
pumpkin beer, fresh cranberries, pecans, instant potatoes
Bruce Barber, Caterer, Aussie Chef Catering, Sherman Oaks, CA
rack of elk, Worcestershire sauce, deviled eggs, collard greens
Chef Kave works at Fatty Crab and Fatty 'Cue, restaurants of Chopped judge Zakary Pelaccio .
Jennifer Meadows, Chef and Restaurateur, Fishbar, Montauk, NY
cereal with milk, green strawberries, squash blossoms, Wagyu skirt steak
tuna belly, lemon curd, purple cauliflower, dried cuttlefish snack
chocolate chips, chestnuts, dried strawberries, duck eggs
Katherine See, Executive Chef, Kingfish Hall, Boston, MA
Marc Anthony Bynum, Executive Chef, Ven��e 56, Hauppauge, NY
cherry drink soaked pickles, lamb loin chops, kale chips, riccota salata
Part 5 of 5. The remaining 4 celebrity chefs competed to win the $50,000 for charity.
Each basket included an ingredient from a duck.
pink beans, sofrito, striped bass, coconut chocolate bars
Catalan creme, Cava, oranges, Marcona almonds
Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX
Michael Imperioli, Charity: Pure Land Project
striped bass, corn tortillas, applesauce, okra
littleneck clams, Yukon Gold potatoes, rhubarb
lemon bars, acai juice, upland cress, whelk snails
Michael Psilakis, Charity: The Polycystic Kidney Disease Foundation
April Neujean, Lead Teacher, The Edible Schoolyard, New Orleans, LA
champagne, wafer sheets, cookie spread, green strawberries
Part five of a five-part tournament, following the same rules as part one. The winners of the four previous episodes compete for an additional $50,000. The tortillas in the first basket were given to the chefs as uncooked masa. While Chopped normally obscures brand names, the Cabernet Sauvignon in the third basket was a product of tournament sponsor and host Beringer Vineyards.
Albert Shim, Food Truck Owner, Belly BombZ, Los Angeles
Dylan Hallas, Executive Chef, Petit Ermitage Hotel, West Hollywood, CA
monchong, ramps, macadamia nuts, Galia melon
lime pickle, red chard, baby octopus, Tokyo scallions
sea cucumber, enokitake mushrooms, white balsamic vinegar, rotisserie chicken
Lisa Schoen, Executive Chef and Food Stylist, Mad River Post and In Your Kitchen, New York, NY
pasta shells, chorizo, spring peas, rotisserie chicken
slaw sauce, coconut candy, chickpeas, camel tenderloin
Charles Lopez, Sous chef, Tastings Catering Company, New York, NY
Enzo Neri, Executive Chef of Gradisca, New York City, NY.
Michele Ragussis, Chef and Restaurateur, Stuft Catering / Beast, Brooklyn, NY
rainbow chard, papaya, granola, parsnips, calamari
This was a Halloween-themed episode. The Halloween candy provided in the entr��e round was a mixture of traditional Halloween candies, such as candy corn.
chickpea curry, beef shoulder, finger limes, coffee pods
Luca Manderino, Chef and Restaurateur, La Sosta Enoteca, Hermosa Beach, CA
mangoes, puff pastry, coffee beans, rose water
cactus pears, squab, frozen lima beans, far far
Richard Ingraham, Personal Chef, Atlanta, GA
The contestants are all hosts of The Kitchen and were competing for charity. All the contestants, except Katie Lee, have competed before on Chopped. This was a holiday themed episode. All four contestants received donations for their charities win or lose.
Marc Spooner, Production Chef, Great Performances Catering, New York, NY
black bass, raspberry lavender risotto, savoy cabbage, caul fat
tuna noodle casserole, Tex-Mex condiments, barbecue potato chips, collard greens
Jacoby Ponder, Chef, U.S. Navy / Personal Chef, Fire Syde Chef, Virginia Beach, VA
Dimitri Voutsinas, Executive Sous chef, Water's Edge, Long Island City, NY
Dustin Gauvain, Executive Chef, Front Steps, Austin, TX
beef tendon balls, purslane, jerusalem architokes, chocolate peanut butter cups
rack of venison, dulse, gooseberry preserves, fruit ring cereal
falooda glass noodles, oranges, graham crackers, Armenian string cheese
red carrots, goat's butter, paneer, potato crisps
Part 1 of a 5-part tournament featuring 16 past champions divided into 4 divisions of 4 contestants. The winner of each preliminary round advanced to the finale, whey they competed for a grand prize of $50,000, plus a new car. All contestants are professional chefs who were Chopped champions from other episodes. Fatima Ali had competed 2 other times before this and . This episode had a 30-minute "after hours" special that aired directly after the episode. The judges cooking on the first round were Aar��n S��nchez, Geoffrey Zakarian, and Chris Santos; they cooked the appetizer round of this episode. The second round had a different basket from a different episode with Amanda Freitag, Maneet Chauhan, and Aar��n S��nchez cooking. The third round had Scott Conant, Alex Guarnaschelli,and Amanda Freitag cooking a basket from a different episode .
hamburger buns, chocolate peanut clusters, shaved coconut, sesame seeds
Shehu Fitzgerald, Chef, Ritz Carlton, New York, NY
whole suckling pig, red and white kabob sauces, corn tortillas, fiddlehead ferns
Paul Joseph, Executive Chef, FireBird, New York, NY
Lauren Proceszyrn, Chef Tournant, Portobello Caf��, Staten Island, NY
Nissa Pierson, Owner, Ger-Nis Culinary & Herb Center, Hudson Valley, NY
Erica Nicholls, Executive Chef, Pilar Local Restaurant & Bar, Miami, FL
Denzil Richards, Executive Chef, Alvin & Friends, New Rochelle, NY
Daniel Moreno, Sous chef, BLT Steak, New York, NY
Korean-style short ribs, lemon thyme, zucchini, gefilte fish
cactus pears, Italian wafer cookies, goat's milk ricotta, single malt whiskey
Wade Burch, Executive Chef, South West NY, New York, NY
pink grapefruit, seafood sausage, wasabi peas, cream of coconut
Iain Falconer, Chef, Cooper's Mill, Tarrytown, NY
Judy Cage-McLean, Chef, U.S. Army / Caterer, Let Me Cater To You, Spring Lake, NC
Paolo Pasio, Chef and Restaurateur, Osteria Latini, Brentwood, CA
Andres Figueroa, Executive Chef, Antojeria La Popular, New York, NY
Aaron Tekulve, Sous Chef, Lark, Seattle, WA
Johnny McLaughlin, Chef and Restaurateur, Heartbreaking Dawns, Rosendale, NY
cookie spread, cr��me anglaise, grapefruit, microwaved mug cupcake
whole coconuts, pepitas, piloncillo, yucca
Each basket included a chocolate ingredient. The ladies were from Vegas,and the men were from Atlanta
oysters, clementine oranges, Chinese okra, French dressing
duck breast, red malabar spinach, cherry cola, olive loaf
Boquerones, pan de leche, gazpacho, head-on shrimp
spare ribs, rhubarb, fava beans, black-eyed pea cakes
marron glac��s, prosecco, challah bread, seafood salad
falafel mix, chicory, habanero peppers, date paste
halibut, aquavit, Chinese spinach, Mexican chorizo
hanger steak, poached eggs, Italian cheese blend, wakame tagliatelle
red-eye gravy, fennel, black garlic, meatloaf mix
Baskets were barbecue themed, with a different regional variety of barbecue sauce in every basket. Due to the extensive time required to cook ribs, the ribs in the entree basket were pre-roasted as stated by Ted.
duck prosciutto, purple asparagus, Korean melon, Greek Easter bread
Raquel Jubran, Executive Chef, The Attic, Log Beach, CA
Joel Javier, Sous chef, Telepan, New York, NY
Summer Kriegshauser, Private Chef and Nutrition Coach, New York, NY
Dean Yasharian, Executive Sous chef, Bar Boulud, New York, NY
Every contestant was a "street food chef" from Houston, Texas.
scallops, chickpea chips, watercress, birthday cake
red snapper, orange soda syrup, thai eggplant, serrano ham croquettes
dehydrated okra, parsnips, espresso soda, deckle of beef
Robin Moore, Private Chef and Instructor, New York, NY
Part two of a five-part series of a grilling-themed competition. While Chopped normally obscures brand names, the Worcestershire sauce in the second round is a product of tournament sponsor Lea & Perrins.
cobia, crenshaw melon, mezcal, tasso ham
labne, chickpea flour, Asian pears, rose water syrup
California halibut, sauerkraut, frozen french fries, Mexican chorizo
meatloaf, corn muffin mix, green tomatoes, yogurt parfait
cheesecake, leg of lamb, garam masala, bitter melon
key lime juice, cream cheese, banana paste, ladyfingers
smoked turkey legs, stuffin' muffins with mashed potatoes, Brussels sprouts, turkey neck and gizzards
fire roasted peppers, branzino, antipasto salad, cornmeal
Jason Marcus, Chef and Restaurateur, Traif, Brooklyn, NY
chicken feet, turnip cakes, dragon fruit, whole red snapper
tomatillos, horned melon, wonton skins, Rocky Mountain oysters
Tristan Welch, Chef Patron, Launceston Place, Kensington, London, England
Guest judge Giorgio Rapicavoli is a two-time Chopped Champion.
buffalo tenderloin, couscous, rainbow chard, squeezable blueberry yogurt
arak, canned pumpkin, amaretti cookies, cayenne pepper
Christian Dolias, Chef, Cutthroat Culinary, Las Vegas, NV
ground beef, tomatoes, slider buns, cotton candy
Mark Mata, Executive Chef, The Mermaid Inn, New York, NY
smoked pork tails, culantro, natt��, clams
The theme of this episode was tailgating; the baskets were replaced by coolers. The contestants were amateur cooks and experienced tailgaters. Instead of the traditional chefs coats, the contestants wore specially made Chopped football jerseys.
turducken, sugar pumpkin, Concord grape wine, Indian corn
rainbow chard, bonito, hard cider, couscous
rack of lamb, papaya, peppermint patties, spring garlic
This was a grilling-themed episode. The stovetops were outfitted with grill sheets and two other burners. In contrast to the previous two grilling-themed episodes, the ovens were kept on and the chefs were allowed to use them.
Jeremy Barlow, Chef & Restaurateur, Sloco, Nashville, TN
Josh Arcilla, Corporate Caterer, San Francisco, CA.
Naved Ferdinans, Executive Sous Chef, Pairings Palate + Plate, Cranford, NJ
Chris Royster, Chef de Cuisine, Boulder, CO.
Dave Ogren, Executive Chef, Almos Restaurant, New York, NY
Nick Grosz, Executive Chef, Norwood Club, New York, NY
Michael Ferraro, Executive Chef, Delicatessen, New York, NY
gingerbread cookie dough, goat cheese, garam masala, strawberry syrup
Mai-Khanh "Maiki" Le, Chef de cuisine, Josie, Santa Monica, CA
Massimo Felici, Executive Chef, Ristorante DeGrezia, New York, NY
Gretchen Roth, Food Services Manager, The Bowery Mission, New York, NY
fruit chew candy, instant yogurt pudding mix, tortilla chips, blueberries
pulpo, chioggia beets, fava beans, pickled garlic
Debra Whiting, Chef and Restaurateur, Red Newt Cellars Winery and Bistro, Hector, NY
Penn Jillette, Charity: Opportunity Village
This was the first of a five-part series of episodes, where sixteen "pro" grillers competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000. The "Grill Masters" episodes were taped outdoors at Old Tucson Studios near Tucson, AZ. Jennifer and Tommy Duncan are husband and wife.
John Creger, Head Chef, Gallow Green, New York, NY
Rib Eye Steaks, Vegetable Skewers, Key Lime Pie Lasagna, Culantro
goat chops, churros, tequila, huitlacoche
Linda Green, Caterer, Ms. Linda's Soul Food Catering, New Orleans, LA
Rodney Henry, Pie Maker, Dangerously Delicious Pies, Baltimore, MD / Washington, DC
Olivier Desaintmartin, Chef and Restaurateur, Caribou Caf��, Philadelphia, PA
Tommy Lee, Executive Chef, Battery Gardens, New York, NY
venison tenderloin, cinnamon swirl bread, sharon fruit, cornichons
seedless red grapes, building block candy, bee sting cake, sparkling cider
Arctic Char, Cotton Candy, Dandelion Greens, Tiny Ice Cream Bites
Tim Cipriano, Director of Food Services, Guilford Public Schools, Guilford, CT
rabbit and ginger sausage, dandelion greens, dried currants, hot-sauce-flavored candy canes
Vaughn Crenshaw, Executive Sous chef, Khloe Bistrot, Fort Lee, NJ
peaches, lemonade, pound cake, piloncillo
Anna Maria Santorelli, Chef and Restaurateur, Anna Maria's, Larchmont, NY
rattlesnake meat, lemonade iced tea, Japanese eggplant, hushpuppies
blackberries, kiwi, wonton wrappers, gummy bears
cocoa nibs, durian paste, raspberries, coconut milk
marzipan, membrillo, ladyfingers, chocolate lips
mixed berry jam, ground bison, arugula, hummus chips
wagyu beef hot dogs, quail eggs, watermelon radishes, canned chili
Bradley Stellings, Consulting Chef, Japan
ham steaks, lemon lime soda, cottage cheese, pea tendrals
pork bung, hot sauce jelly beans, farro, pork dust
spirulina chips, jumbo head-on shrimp, red pearl onions, ruby crescent potatoes
lake perch, tomatoes on the vine, avocados, rolled oats
duck eggs, Russet potatoes, farmer's cheese, honey herb cough drops
Joshua Whigham, Sous chef, Jack's Luxury Oyster Bar, New York, NY
Jeremy Bringardner, Corporate Executive Chef, Lyfe Kitchen, Culver City, CA
milk stout, stout beer jelly, soft pretzels, peaches
brown bread in a can, dried figs, frozen peas, duck white kidneys
Chris Coleman, Private Executive Chef, Long Island, NY
hanger steak, lollipop kale, apple crisp, spray cheese
This was a bacon-themed episode, featuring bacon in every basket. The "bacon" gummies in the third round were strawberry gummies. All the chefs were males and wore specially made bacon T-shirts and blue jean aprons instead of the chefs coats.
This was the first episode to feature four past runners-up.
Four college students are the contestants. The instant ramen in the Appetizer round consisted of dried ramen noodles and a flavoring packet, but the chefs were not required to use both components of the ramen
black cod, puffed rice cereal, pineapple, chorizo
David Ruiz, Executive Chef of Pueblo Harvest Cafe, Albuequerqui, NM.
frog legs, red finger chilies, bok choy, pig face roulade
Cory Morris, Executive Chef, Mercat a la Planxa, Chicago, IL
Part four of a five-part series of a grilling-themed competition.
flank steak, grape juice, goat cheese, lemongrass
yuzu marmalade, whipped cream cheese, hot sauce, corn flakes cereal
veal chops, bottarga, graffiti eggplant, caff�� macchiato
Meny Vakinn, Executive Chef, East Wick, Brooklyn, NY
snow cones, funnel cakes, popcorn, sour cream
Jimmy Tessier, Chef de cuisine, Bacio, Tropicana Las Vegas Hotel and Resort, Las Vegas, NV
mangosteens, mustard greens, dried shrimp, yak strip steaks
cotton candy, peanuts in the shell, corn dogs, Tokyo scallions
tamarind soda, cocktail nuts, haricots verts, goat brains
Mei Chau, Chef & Restauranteur, Aux Ep��ces, New York, NY
gingersnaps, sweet potatoes, farina, turbot
David Greco, Chef and Restaurateur, Arthur Avenue Trattoria and Mike's Deli, New York, NY
watermelon, sweet potatoes, knockwurst, almond butter
Danielle Saunders, Private Chef, New York, NY
skirt steak, matzo crackers, sweet orange gelatin cups, collard greens
Baby Romanesco Cauliflower, Polenta Log, Rock Shrimp, Beef Tongue
kumquats, cheddar pennies, chipotle chiles, grasshoppers
veal shoulder, bean sprouts, Marsala wine, veal tongue
satay peanut sauce, ripe yellow plantains, chocolate snack pies, black vinegar
corned beef, gummy fried eggs, black olives, baby corn
asparagus, chorizo, button mushrooms, canned peaches
araucana eggs, bread flour, turbinado sugar, goat's milk
Michell Sanchez, Chef & Restaurateur, Latin House Burger & Bar, Miami, FL
Abigail Hitchcock, Chef and Restaurateur, Camaje Bistro, New York, NY
lobster tails, fiddlehead ferns, baby white turnips, sicilian pesto
Nelly Godfrey, Chef and Restaurateur, Lima's Taste, New York, NY
Contestants were asked to cook healthy, nutritious, and lighter dishes, with nothing too fatty or heavy.
oranges, red miso paste, cottage cheese, kettle-cooked potato chips
Maxcel Hardy, Private Chef, New York, NY
endive, frozen peas, quail, red seedless grapes
soft shell crab, passion fruit, canned beets, sweet potato patties
wagyu rib-eye steaks, baby corn, watermelon, coleslaw dressing
Skirt Steak, Sea Beans, Mozzarella Sticks, Canned Spaghetti Rings
egg custard tarts, coffee infused tequila, caramelized onions, pretzels
Brandi Chastain, Charity: Bay Area Women's Sport Initiative
Megan Logan, Executive Chef, Nick & Stef's Steakhouse, Los Angeles, CA
Popcorn Gift Set, Clementines, Freeze-Dried Raspberries, Giant Lollipop
Rosalind Balducci, Personal Chef / Caterer, That Personal Touch Cuisine, New York, NY
Ryan Goergen, Executive Chef, New York, NY
Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX
cranberries, green tea powder, edamame, local honey
Lester Walker, Sous chef, Copia, New York, NY
The first in a five-part All-Stars tournament series, where the winner takes home $75,000 for a charity of their choice.
stone crab claws, butterfly leaves, vanilla frosting, peach-strawberry salsa
This was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
jambalaya, marlin, chocolate covered garlic, kale
Anne Churchill, Caterer & Tour Chef, New Orleans, LA
cardoons, chanterelle mushrooms, pickled green beans, turkey burgers
blackberries, apple cider, shredded phyllo dough, fresh chickpeas
smoked oysters, starfruit, jicama, whole calamari
salmon filet, candy-coated peanuts, redbor kale, lemon-lime sports drink
head-on shrimp, pickled raisins, roasted chickpeas, Romanesco cauliflower
beef kidneys, petite French lentils, beets, pickled cockles
boneless short ribs, spicy gummy peppers, choclo, smoked turkey wings
lutefisk, hazelnuts, pinot noir, dried lobster mushrooms
popcorn, chicken hearts, escarole, persimmons
Asian long beans, red jalape��o peppers, calvados, escargots
Compilation episode featuring highlights from the first 26 seasons , along with tips on competing in the Chopped kitchen.
grilled cheese , milk , peas and carrots , tomato soup
vegan lobster, hot mustard, canned chop suey, winter melon
All of the baskets were chosen by viewers via social media. The zombie hand was meatloaf in the shape of a hand and mashed potatoes.
Eric Levine, Executive Chef, Encore Catering, East Hanover, NJ
coffee, Brussels sprouts, frozen mac & cheese, skirt steak
Cory Comeau, Executive Chef, Stephanie's on Newbury, Boston, MA
bourbon barrel aged tripled ale, beer taffy, beer cheese, beef tips
Tess Middlebrook, Private Chef, New York, NY
Part 5 of 5. Contestants won previous parts. The winner received a $40,000 scholarship and an additional $25,000. All other contestants received a $1,000 gift card to FoodNetwork.com. Four of the teen chefs that did not win this season's Teen Tournament would return for a teen chef redemption episode in season 25.
Juerg "Fed" Federer, Chef & Instructor, Sex on the Table, New York, NY
Rebecca Newell, Executive Chef, The Beehive, Boston, MA
Barbara Esmonde, Executive Chef, Mediterranean Catering, Wynnewood, PA
Molly Peck, Caterer, The Vanilla Orchid Catering, Austin, TX
Squid, Lemon Candy, Kusa Squash, Shrimp Cocktail
frosted wheat cereal, baby red romaine lettuce, black garlic, quahog clams
walnuts in honey, assorted cookies, plums, french toast cereal

A museum (/mju��zi����m/; myoo-zee-um) is an institution that cares for (conserves) a collection of artifacts and other objects of artistic, cultural, historical, or scientific importance and some public museums make them available for public viewing through exhibits that may be permanent or temporary. Most large museums are located in major cities throughout the world and more local ones exist in smaller cities, towns and even the countryside.

artichoke hearts, truffle honey, corn nuts, scrapple
brined turkey breast, savoy cabbage, corn casserole, boniato sweet potatoes
All of the mystery ingredients were chosen by the fans vie social media. Specifically: Facebook, Instagram, and Twitter.
Jaquy Yngvason, Food Stylist, New York, NY
gory ribs, broccoli rabe, blood soup, mozzarella eyeballs
"taco cookies", sour cream, avocados, chicha morada
puff pastry, enoki mushrooms, seedless red grapes, plum sauce
Jeremy Hanlon, Private Chef, My Fresh Chef, Lantana, FL
vanilla cake mix, lavender, Szechuan peppercorns, almond water
striped sea bass, strawberries, baby fennel, marshmallows
waffle tacos, yogurt covered pretzels, broccolini, speck
Serge Pambo, Sous Chef, Ev & Maddy's, Rockville, MD
Laura Simpson, Chef de cuisine, The Hotel Hershey, Hershey, PA
lobster bisque, baby leeks, daikon, squid
Fred Maurer, Charcutier, Dickson's Farm Stand Meats, New York, NY
Arthur Saks, Executive Chef, Marina Cafe, Staten Island, NY
coconut oil, black cod, dinosaur kale, pork rinds
Joe Youkhan, Executive Chef & Owner, Tasting Spoon Food Truck, Orange County, CA
squid, arugula, baby pineapples, pizza bites
Alaskan king crab legs, star fruit, bonito flakes, Mexican chorizo
catfish, daikon radish, cherry soda, boiled peanuts
coconut jam, shredded phyllo dough, ginger ale, peanut caramel candy bars
smoked kippers, hard boiled eggs, treviso, sparkling cider
pork chops, quinoa, blackberry salsa, okra
Cookie Cups, Buttermilk, Pichuberries, Green Tea Powder
Rory MacDonald, Head Pastry Chef, Tocqueville, New York, NY
In this episode, the appetizer course was replaced with a breakfast course, the entr��e with lunch, and the dessert with dinner.
Stephen Hartigan, Private Chef, The Field, Bridgeport, CT
butternut squash soup, fennel, orange cranberry muffins, tofu turkey
Part 3 of 5. The tortilla chip lunch kit in the appetizer round included tortilla chips and some salsa.
This is the first episode to feature an all-female panel of judges.
Nick Vazquez, Az��car Cuban Cuisine, Jersey City, NJ
All the contestants were beyond the age of twelve.
pig's feet in a jar, tres leches cake, jicama, culantro
Brother Luck, Chef & Owner, Colorado Springs, CO
During each of the three rounds, Chef Matarese failed to complete plating his dishes.
Jeremiah Bullfrog, Chef and Owner, gastroPod Mobile Gourmet, Miami, FL
Steve Yen, Sous chef, Catch, New York, NY
maraschino cherries, peas in the pod, parsley root, tripe
Each dish had to have at least one fried element. The chefs were provided with a pot of oil already at frying temperature to start each round.
vinegar pie, plantains, poblano peppers, sardines
beef tenderloin, mango, gruy��re cheese, kochujang
canned haggis, smoked gouda, celery, prunes
lamb ribs, kumquats, variegated radicchio, cherry spoon fruit
white currants, egg-stuffed muffin, rainbow chard, goat leg
black mission figs, slivered almonds, lemons
lamb ribs, rainbow chard, loaded baked potato,cherry moonshine
Rebecca Weitzman, Chef de cuisine, Inoteca, New York, NY
O'Shane Elliot, Junior, University of Miami, Miami, FL
Samantha Buyskes, Chef and Restaurateur, Simply Red Bistro, Ithaca, NY
Sandy Davis, Catering Chef, Showstoppers Catering at Union Theological Seminary, New York, NY
Giuseppe Fanelli, Executive Chef, Tre Dici, New York, NY
Claire Handleman, Culinary Producer, The Chew, New York, NY
ham steaks, mangos, corn bread, ricotta cheese
Justin Werner, Executive Sous chef, Colicchio & Sons, New York, NY
Each chef was a retired member of the U.S. military. Each round featured an item that might be found in a military pantry.
The contestants were teams of two amateur cooks, each consisting of a mother-in-law and her daughter-in-law . The wine purse in the first round contained white Bordeaux. The imitation sunny-side up eggs in the second round were made from tofu and soy.
Rob Evans, Chef and Restaurateur, Hugo's / Duckfat, Portland, ME
minute steak, rainbow carrots, cream of celery soup, french toast
Melinda Dorn, Sous chef and Instructor, New York, NY
pickled eggs, ramps, instant ramen noodles, calf eyeballs
rum raisin ice cream, broccoli spigarello, potato tots, potted meat
Solomillo iberico, preserved lemons, arugula, peanut soup
Quail, Spinach-Artichoke Dip, Mini Mirepoix Veggies, Stuffed Bagel Buns
This was the first of a five-part series of episodes in which categorical groups of celebrity chefs competed for charity.
duck breast, artichoke, champagne, peanut butter and jelly
sweet vermouth, leeks, French fingerling potatoes, live diver scallops
Part 1 of a 5-part competition for $50,000 for a charity of the winner's choice. The green juice included kale and ginger.
tropical fruit in a can, Delfino cilantro, abalone, fresno peppers
All of the chefs competing in this episode were mothers. They wore street clothes rather than the customary chef coats while competing, but were given chef coats by Ted Allen at the end of the episode.
boxed macaroni and cheese, artichokes, tilapia
crescent roll dough, pickled apricots, salted caramel sauce, candied mushrooms
bologna, mango salsa, frozen hashbrowns, maple egg cream
sea buckthorn juice, waffle cones, vanilla yogurt cups, lime curd
The chefs were required to make pizza in each round.
rack of wild boar, artichokes, ketchup, sauerkraut
Andrew Zimmern is the host of several programs on the Travel Channel featuring "bizarre" foods. All baskets featured a series of highly unusual ingredients. Chef Peterson works at Beauty & Essex, which is run by Chopped judge Chris Santos. This episode featured four male chefs.
fried chicken, garlic scapes, Moscow mule, beet doughnuts
slab bacon, baby turnips, bacon-flavored popcorn, banana jam
pickled sausage, mache, blood oranges, southern cabbage
Jemell Simpson, Caterer, Taste My Expression Catering, New York, NY
rack of lamb, ruby port, brussels sprouts, white chocolate chips
injera, hearts of palm, m��che, rabbit escabeche
ground turkey, black garlic, raspberries, pickled watermelon rind
Jonathan Doar, Sous chef, Fishtail by David Burke, New York, NY
Barry Frish, Chef de cuisine, Restaurant Marc Forgione, New York, NY
banana splits with palm sugar ice cream, white chocolate, red olives, milky raw sake
powdered peanut butter, ice cream sandwiches, marshmallows, curry powder
Chopped Champions Event, Round Four: Bring It!
Greg Louganis, Charity: Kids international
Michael Bicocchi, Executive Chef, Flex Mussels, New York, NY
Deborah Bicknese, Executive Chef and Restaurateur, Beast, Brooklyn, NY
abalone, rainbow chard, spa water, raisins on-the-vine
pork carnitas, nopales, white sweet corn, candy rocks
stout beer, empanada wrappers, peaches, marshmallow spread
soppressata, pasta dough, newborn baby fish, limoncello
blue foot mushrooms, pizza, duck fat fries, halal cart lamb & rice
Chopped Champions Event, Round Three: All-Stars Showdown
hen of the woods mushrooms, white anchovies, lamb top round, salsa con queso
Kelly Kleisner, Executive Pastry Chef, Indigo Road, Charleston, SC
dulce de leche, pineapple, sesame seed buns, apricot paste
chocolate mousse, eclairs, pomegranates, port wine
turkey ice cream cake, mashed potato candy, cranberry salsa, green bean ice pops
Maurice "Mo" Hurley, Executive Chef, Valbella, New York, NY
beets, rose water syrup, chocolate-covered onions, lamb short ribs
Jason Quinn, Chef and Owner, Playground, Santa Ana, CA
beets, 100-calorie almond pack, cauliflower pizza crust, Chilean sea bass fillets
Eleanor Wolper, Executive Chef, New York, NY
chocolate cigars, pretzels, cocktail nuts, rice pudding
Zach Meloy, Chef and Restaurateur, Push Start Kitchen, Atlanta, GA
pomelo, marcona almonds, grenadine, angel food cake
Lester Walker, Executive Chef, Copia, New York, NY
Part 3 of a 5-part competition for $50,000 for a charity of the winner's choice.
eggplant, ground pork, poblano chiles, avocados, cola
banana pudding, leftover marmalade packets, broken crackers, leftover bacon
pasilla chiles, peppermint patties, sour cream, boniatos
hot dogs, Japanese mayonnaise, shrimp chips, clams
Ian Muntzert, Chef de cuisine, Commonwealth, San Francisco, CA
Roxanne Spruance, Executive Chef, Allison Eighteen, New York, NY
leftover shepherd's pie, leftover hard-boiled eggs, hot sauce packets, leftover broccoli casserole
Vincent Williams, Chef and Restaurateur, Honey's Kettle Fried Chicken, Los Angeles, CA
In this episode, the appetizer course was replaced with a breakfast course, the entr��e with lunch, and the dessert with dinner. Chef Cain works at Red Rooster Harlem, owned by frequent Chopped judge Marcus Samuelsson.
kosher pickles, catfish filets, green plantains, young coconut
Yes, Virginia, There is a Chopping Block
plums, candy canes, fruitcake, hot cocoa mix
chaudin, fresh green peas, sorghum, vodka sauce
jumbo shrimp, cr��me de cassis, black quinoa, pastrami
Larry Monaco, Private Chef, Los Angeles, CA
Fabian Ludwig, Executive Chef, Gramercy Park Hotel, New York, NY
John Atkinson, Chef and Restaurateur, North End Caf��, Manhattan Beach, CA
smoked turkey legs, hominy, corn bread, gummy turkey feet
dulce de batata, apple cinnamon cereal, la tur cheese, grapa
prime rib, funnel cakes, dried crabs, okra
Jessica Mogardo, Executive Pastry Chef, New York, NY
Asian pears, croissants, haricots verts, rattlesnake meat
molasses, haricot verts, breakfast nachos, eel
Puffed Rice Pops, Baby Bananas, Feta Chese, Baby Pineapples
All of the chefs in this episode were amateurs.
During the entr��e round, the chefs were given a hammer to open the coconut. Chef Anderson works at Landmarc, which is owned by Chopped judge Marc Murphy .
Each of the chefs in this episode is a chef in a school cafeteria. Judge Sam Kass is an assistant chef in the White House as well a senior policy advisor on healthy food initiatives. This episode was part of a Food Network initiative with Share Our Strength to promote children's nutrition and to combat hunger in children.
Greg Grossman, Student, Professional Children's School, New York, NY
Joe Dobias, Chef and Restaurateur, Joe Doe Restaurant, New York, NY
sweet limes, broccoli leaves, fruit cereal marshmallow treats, rattlesnake
flour tortillas, prosecco, Canadian bacon, roasted chestnuts
smelt, dried red currants, cheese curls, rack of wild boar
Cornish hens, baby beets, celeriac, blueberry balsamic vinegar
nachos, chicken fingers, candy apples, baby corn
Mindy Simmons, Owner, Decadent Creations Bakery, Beaverton, OR
John Ramirez, Executive Sous chef, Castle on the Hudson, Tarrytown, NY
ripened plantains, prosecco, crystallized ginger, bacon
tilapia fillets, plantains, crispy fruit cereal, pink grapefruit jam
Seis Kamimura, Executive Chef, Century Link Field, Seattle, WA
Ayesha Nurdjaja, Executive Chef, Il Bordello, New York, NY
Part 4 of a 5-part competition for $50,000 for a charity of the winner's choice.
New Year's was the special theme for this episode, with each basket containing items commonly associated with New Year's. Due to the extensive prep time needed for crab legs, the crab legs in the first basket were pre-cooked and pre-cracked.
Linda Laestadius, Pastry Chef, The Bear Cafe, Woodstock, NY
Bun Cheam, Executive Chef, Thistle Hill Tavern, Brooklyn, NY
Stephanie Mishoe, Pastry Chef, Charleston, SC
Germano Minen, Chef & Owner, Hostaria del Piccolo, Santa Monica & Venice, CA
domed goat cheese, blue cheese, mostarda, guanciale
Adam Sternberg, Executive Chef, 36 Main, New Paltz, NY
Prasad Chirnomula, Executive Chef, Thali, New Haven, CT
rack of antelope, stinging nettles, jicama, port wine cheese
organic green juice, alligator, hen of the woods mushrooms, mini rainbow marshmallows
manchego, garrotxa, fig spread, tarragon
sour beer, cherimoya, raspberries, brown bread in a can
Emily Chapman, Line Cook, Louro, New York, NY
Anh Luu, Head Chef, Tapalaya, Portland, OR
celery, blood oranges, frozen pie crust, jaggery
Tagan Couch, Food Truck Chef/Owner, The Gypsy Kit, Austin, TX
blueberries, bread & butter pickles, saffron, fruit ring cereal
rack of venison, potato pierogies, okra, seafood pepper pot soup
mussels, cipollini onions, confetti popcorn, merguez sausage
wagyu ribeye steak, jalape��o chips, pink pearl sedum, mangoes
Elise Kornack, Chef and Entrepreneur, Aquavit, New York, NY
Jon Cano and Elizabeth Gribko, Chef & Pastry Chef, Salumi Tapas & Wine War, East Massapequa, NY
quail, escarole, chocolate-covered raisins, coconut
Roshni Mansukhani, Executive Sous chef and Private Chef, Boston, MA
Denis Weekes, Executive Chef, World Yacht, New York, NY
Siggy Sollitto, Chef and Restaurateur, Siggy's Good Food, Brooklyn Heights, NY
Noah Bl��m, Chef & Owner, Arc Food & Libations, Costa Mesa, CA
Mexican chocolate, mostarda, soft tofu, pretzel rods
Hiep Le, Chef & Owner, Le Cellier, Marina del Rey, CA
This is Maneet Chauhan's first episode as a judge.
Cody Utzman, Chef and Restaurateur, Brooklyn Standard, New York, NY
Sheridan Su, Chef and Restaurateur, Great Bao Caf��, Las Vegas, NV
atole, horned melon, salted dried plums, pig tails
Dominick Feragola, Sous chef, Broadway East, New York, NY
banana split brownies, avocados, ribbon candy, wasabi peanuts
Holly Sheppard, Chef de cuisine, Silkstone Catering Events, New York, NY
whole brined chickens, pimento cheese, okra, peach cobbler
ginger beer, pickled daikon, okra, alligator tenderloin
Lee Farrington, Chef and Restrauteur, Figa, Portland, ME
Joyce Brandes, Chef de cuisine, DuMont Burger, Brooklyn, NY
All the ingredients in the baskets were chosen by viewers via social media; specifically, Pinterest, Facebook, and Twitter.
smoked eel, cream cheese spread, quince paste, hericots verts
collard greens, jumbo shrimp, corn chips, olive loaf
Izzy Sarto, Executive Chef, Tremont 647, Boston, MA
corn flakes cereal, sweet chili sauce, golden raspberries, labne
Monique King, Chef and Owner, Firefly Bistro, South Pasadena, CA
baby zucchini, marcona almonds, mojama, coconut macaroons
red carrots, Chinese okra, potato knishes, ocean perch
Janelle Reynolds, Caterer and Personal Chef, @ Large Catering and Private Chef Services, Austin, TX
George Rallis, Chef & Co-Owner, Hell Gate Social, Astoria, NY
capon, purple cabbage, ranch dressing, pizza casserole
Rory O'Farrell, Executive Chef, Ayza Wine & Chocolate Bar, New York, NY
Lamar Moore, Executive Chef, The Hotel Chicago, Chicago, IL
Chopped Champions: Battle 1, Best of the Best
Li��ge waffles, mangoes with spiced lime, Vietnamese iced coffee, flan
chicken suckers, chicken fat, farm fresh eggs, fruit cake
Franky Karagiorgos, Chef and Co-owner of Uncle Gussy's Greek Food Truck, New York, NY
duck confit, red cherry peppers, frozen naan, vanilla beans
habanero beer, pork ribs, purple asparagus, fig dragees
Justin Bazdarich, Chef and Restaurateur, Speedy Romeo, Brooklyn, NY
Anne Burrell, Charity: Juvenile Diabetes Research Foundation
sturgeon filets, cucumber, yuzu juice, black mission figs
margarita pie, nopales, masa dough, mahi mahi
Nico Romo, Culinary Director/French Master Chef, Fish Restaurant, Charleston, SC
alligator, absinthe, oysters, delicata squash
oysters, avocados, chocolate-covered strawberries, whipped cream vodka
Peanut caramel chocolate bars, Chinese five spice, coconut milk, banana chips
John Herndon, Executive Chef, Umami Burger Restaurant Group, Los Angeles, CA
Corwin Kave, Executive Chef, Fatty Crab / Fatty 'Cue, New York, NY / St. John, VI
baby kiwi, Israeli couscous, rice paper, saffron
grass-fed lamb tenderloin, portobellos, bacon granola, fruit leather
This was a summertime-themed episode. Each basket contained ingredients associated with summertime. Chef Kave is the sister of former Chopped champion and Chopped tournament competitor Corwin Kave. The sand castle cake in the first round was pound cake with a graham cracker "sand". The clambake in the second round contained mussels, steamer clams, potatoes, corn, and seaweed.
Lauren Kyles, Head Chef, Daily Grill & Public School, Los Angeles, CA
Josh Lewis, Head Chef, Better Being Underground, New York, NY
pickled turnips, oroblanco, baba ganoush, duck tongues
Roy Handler is the brother of comedian Chelsea Handler. The Kaiserschmarrn in the dessert round was an instant mix.
chicken soup, ground pork, pattypan squash, barbecue sauce
This episode featured chefs who were eliminated in previous episodes for making egregious mistakes. Fans were given a chance to select the competitors for the episode via an Internet poll.
peas in a pod, crown roast of pork, root beer float, Japanese sweet potatoes
Philip Meoli, Chef de cuisine, Brooklyn Pub, Brooklyn, NY
Hilda Hilman, Owner, Bumbu Food Truck, Seattle, WA
cassata cake, white chocolate chips, blood orange crackers, pine nuts
Peter Klein, Executive Chef and Part Owner, Chow Bar, New York, NY
flank steak, chicory, pepino melon, granola bars
This was a "nose-to-tail" themed competition. The pig organs in the entr��e round consisted of heart, liver, and kidneys, and the chefs were required to use all three of them. Chef Finn works at Fatty Crab, owned by Chopped judge Zakary Pelaccio .
pig's head, ajvar, vegetable steamed buns, chinese broccoli
All contestants are males. Due to the simplicity of the appetizer basket, Ted advised the chefs to focus on creativity in the first round.
yellow miso, pork shoulder, mountain yam, astronaut ice cream
broccoli rabe, deckle of beef, hibiscus flowers in syrup, black-eyed peas
Baskets were carnival themed, with each basket containing two deep fried items. Chef Prince works for fellow Chopped judge Chris Santos, who did not appear as a judge in this episode. Chef Prince cut himself in the dessert round, but he did not know about it until being asked by the medic if he was bleeding. The judges found blood in enough places and, as a result, did not taste his dish.
"bloody guts", "melon bats", candied bacon, bag of Halloween candy
brook trout, cream corn, kale chips, bacon flavored vodka
Third episide of a five-part tournament. Four returning champions compete for a spot in the tournament finale. Guest judge Christian Petroni was a former Chopped champion and Chopped tournament competitor .
Dante Foggy, Hometown: Burlington Twp, NJ
This is Marcus Samelsson's first episode as a judge.
Mary Brent "M.B." Galyean, Expedition Chef
habanero chiles, bittersweet chocolate, fresh sardines
udon noodles, watermelon radish, razor clams, pickled eggplant
rosewater syrup, almond butter, rambutans, mashed potato candy
biscuit dough, pistachios, dried hibiscus flowers, black olives
goat leg, dried hibiscus flower, pattypan squash, trail mix
Cindi Avila, Catering Manager and Chef, Crisp, New York, NY
Lesley Covitz, Chef & Restauranteur, Stocked, Brooklyn, NY
karela, blueberries, fregola, Scottish red leg partridge
Maristella Innocenti, Owner and Chef, Matilda, New York, NY
Ryan McLaughlin, Chef de cuisine, The Vanderbilt, Brooklyn, NY
frozen pancakes, tamarind paste, farmer's cheese, orange sherbet
chocolate stout, white chocolate, pork chops, malted milk powder
aged cheddar cheese, Granny Smith apples, hamburger buns, vanilla frosting
Celinda Norton, Chef & Food Blogger, Seattle, WA
Joel Allette, James Baldwin High School and 4Food Restaurant, New York, NY
Tasha Smith, Charity: Planned Parenthood
mussels, canned tomatoes, pita bread, celery root
Chef Peacock's brother Darius Peacock is a two-time Chopped winner .
Licia Kassim, Executive Chef, Mashmomack Fish & Game, Pine Plains, NY
corn dogs, candy apples, cream cheese, deep-fried cherry drink
Neela Paniz, Chef and Restaurateur, Neela's, Napa, CA
Helen Park, Executive Chef, New York, NY
Doug Keiles, Competitive Barbecue Champion and Pitmaster, Ribs Within BBQ Team, Hillsbourough, NJ
Jun Tanaka, Executive Chef, Pearl Restaurant, London, England
Kansas City style barbecue sauce, bananas, whole coconut, smoked almonds
kelp noodles, mustard seeds, vegan hot dogs, minestrone soup
babaco, g��o l���a, chive blossoms, quark
kettle-style potato chips, black currant jam, red Anjou pears, Japanese mayonnaise
Teah Evans, Chef, FireFly American Bistro, Manasquan, NJ
key lime juice, pepitas, halloumi cheese, hot dog buns
Anthony Rinaldi, Executive Chef & Owner, The Pearl Room, Brooklyn, NY
Tommy Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ, Gilbert, AZ
Buffalo Chicken Wings, Cherry Tomatoes, Tokyo Scallions, Blue Cheese
Martha Esquivel, Executive Chef, Luminarias Restaurant, Monterey Park, CA
Basil, Papadum, Coconut Fruit Pops, Escargot
Ian Kokkeler, Chef, Trace Restaurant at W Austin, Austin, TX
Monique Barrow, Sous chef, Murphy's, Atlanta, GA
pork rinds, galangal, purple kohlrabi, rabbit legs and thighs
ground buffalo, Muhammara, rainbow carrots, kefir
Chocolate Olives, Animal Crackers, Vanila Pudding, Fruit Leather Strips
Parind Vora, Chef and Restaurateur, Restaurant Jezebel, Austin, TX
Tony Kang, Sous chef, Brookville Country Club, Upper Brookville, NY
vegetable fried rice, oven roasted tomatoes, firm tofu, gingerbread cookie people
Tynan Gibson, Chef de Cuisine, Tasty n Sons, Portland, OR
cacao beans, masa, pisco, gorgonzola dolce
Andrea Galan, Sophomore, New York University, New York, NY
Mindy Merrel, Cookbook Writer/Recipe Developer, Nashville, TN
huitlacoche, nutmeg, butterscotch beer, 'shark'
blood sausage, crosnes, cranberries, naan
William Lustberg, Sous chef / saucier, Waldorf-Astoria Hotel, New York, NY
huckleberries, black beans, green plantains, octopus
fire roasted tomatoes, bison sirloin steaks, spinach, Italian hot peppers
venison rib chops, red mizuna, natural blackberry soda, brownie ends
tapioca pearls, carrots, fruit leather, rabbit
Mogan Anthony, Executive Chef, Village Social, Mount Kisco, NY
Scottish red-legged partridge, peanut butter taffy, lacinato kale, red curry paste
firm tofu, scotch whisky, dragon fruit, pickled herring
liquid breakfast drink, pink wafer cookies, crystallized ginger, red bosc pears
pistachio cream, dried plums, fish shaped pretzels, carbonated crystals
eggnog, panettone, pomegranate molasses, Hanukkah gelt
Mina Newman, Executive Chef, Christos Steakhouse, Astoria, NY
goose, rat tail radishes, cornichons, pork rillettes
spaetzle, moustalevria, walnuts, Japanese cola candy
breakfast sandwich, fruit cereal, sour plums, rum butter ice cream
city chicken, canned peaches, mustard greens, fruit punch-flavored sports drink
pumpkin swordfish, beef tallow, strawberry milk powder, artichokes
red jalape��os, shortbread cookies, sharon fruit, cream cheese frosting
chocolate hazelnut spread, graham cracker cereal, rambutans, lime gelatin shots
cold-smoked kippers, water chestnuts, leeks, lemon-lime soda
Lighter and healthier ingredients were featured in the baskets.
Second episide of a five-part tournament. Four returning champions compete for a spot in the tournament finale. While Chopped normally obscures brand names, the smoked sausage in the first round was a product of Chopped sponsor Hillshire Farms. The frozen yogurt in the first round was not flavored.
First part of a four-part tournament featuring twelve returning champions. Each episode's winner progresses to the finale, where the three episode winners will compete to determine the tournament finalist. The finalist will choose a dish and compete for $40,000 against Bobby Flay in making a better version of the dish. For the whole tournament, one item in each basket is chosen by Bobby Flay. Mackenzie Hilton and Bradley Stellings have both competed twice on Chopped prior to this tournament. Mackenzie Hilton also competed in the 2010 Champions Tournament. Bradley Stellings was the runner-up in his original episode, but won a redemption episode.
farm fresh eggs, cappuccino, Concord grape doughnuts, poached pears
Daniel Bojorquez, Chef de cuisine, Sel de la Terre, Boston, MA
Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, PA
Jennifer Cole, Executive Chef, Taberna, New York, NY
Josie Gordon, Personal Chef, New York, NY
This was the first of a five-part series of episodes, where sixteen past champions competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000.
port wine, cr��me fraiche, Canadian bacon, lollipop rings
rosca de reyes, wagyu rib-eye steaks, broccoli, cocktail sauce
Phil Crispo, Assistant Culinary Professor, Culinary Institute of America, Hyde Park, NY
gummy bacon, salmon fillets, frozen lima beans, lemon sorbet
oysters, pomegranate juice, red chard, gingerbread cookie dough
hand-pulled noodles, pickled daikon radish, century eggs, alligator
Lola Garand, Freelance Consulting Chef, New York, NY
Ian Friedman, Executive Chef, Rainwater Grill, New York, NY
cube steak, salsa, queso fresco, frozen french fries
porcelet rib rack, honeydew melon, mache, blue curacao
yucca, calimyrna figs, hoisin sauce, red jalape��os
scallops, cranberry juice, artichokes, burdock root
unlaid chicken eggs, sour cream, rambutan, Turkish tavuk gogsu
Geoff Rhyne, Chef de Cuisine, The Ordinary, Charleston, SC
quail, sumac, turnips, peanut crisp candy bars
layer cake , spaghetti squash, green beans , ice cream sundae
shrimp, oatmeal, butternut squash, umeboshi
Mathias Gervais, Executive Chef, The Setai Hotel, Miami Beach, FL
Michael Israel, Food Truck Chef/Owner, MOE Deli, Los Angeles, CA
Eddie Canlon, Chef and Restaurateur, Canlon's Restaurant, Staten Island, NY
emoji cookies, fennel, apricots, ground beef
sea urchin, reginelle, leeks, side of halibut
acorn squash, chocolate cupcakes, bananas, ras el hanout
smoked catfish, ricotta salata, giant jawbreaker, watermelon soda
Deirdre Henderson, Executive Chef, BarOnA, New York, NY

Conley with the Grizzlies in November 2013

Duck Breast, Yuzu Kosho, Purple Snow Peas, Pancake Pops.
lobsters, carrot ketchup, dandelion greens, cheese and jalape��o sausage
Maurizio Crescenzo, Chef & Restaurateur, Grano Trattoria, Traverna di Bocco, New York, NY
Bonnie Kepplinger, Volunteer Cook, The Crib at the Night Ministry, Chicago, IL
Chopped Champions Event, Round One: The Ultimate Face-off
polenta, Pedro Xim��nez sherry, beets, whipped topping
steak tartare, malabar spinach, blooming onion, Barbecue Flavored Larvae
This was the first episode to feature an ingredient, violet mustard, that the judges were not familiar with.
All of the chefs competing in this episode were amateurs. They wore regular chef's attire during the competition. Chef Biaggi was rewarded with an authentic Chopped chef's coat at the end.
quail, guava nectar, udon noodles, dinosaur kale
Charleen Caabay, Owner and Executive Chef of Kainbigan, Oakland CA
Matthew Marchese, Personal Chef, New York, NY
Andrea Bergquist, Executive Chef, New York, NY
quinoa burgers, deep-fried bacon, screwdriver, hoagie dip
whole brisket, short ribs, pickle juice Popsicles, quail eggs
This was a team competition featuring four teams of twin chefs. Aaron Sanchez' twin brother Rodgrido Sanchez made an appearance during the dessert round.
ground beef, cannellini beans, tahini paste, grape jelly
crayfish, red seedless grapes, fiddlehead ferns
This is the first episode to feature four chefs who are natives of different countries.
vindaloo sauce, hearts of palm, monkfish, ghost pepper beef jerky
Erica Schaal, Private Chef & Caterer, San Franciso, CA.
crawfish, lemon cucumber, purple wax beans, pre-cooked beef tendon
Amy Roth, Chef and Owner, Amy Kate Catering, New York, NY
fresh pasta sheets, plum tomatoes, basil, white chocolate
Rocco DiSpirito, Charity: Feeding America
Faye Hess, Cooking Teacher and Blogger, "FayeFood" food blog, New York, NY
Part 4 of 5. All the chefs are celebrities who formerly competed on Chopped for charity, each being a finalist in the tournament they originally competed in. Brandi, Carnie, and Gillian had competed against each other before when they were finalists in Season 19's Tournament Of Stars
Simon Lange, Chef and Restaurateur, Apartment 138, Brooklyn, NY
Flannery Klette-Kolton, Caterer, Big Little Get Together, New York, NY
phyllo dough, gorgonzola cheese, pineapple rings, blueberries
Clara Park, Freelance Chef, Philadelphia, PA
Kefta Kebabs, Spinach, Overstuffed Sandwich, White Chocolate Golf Balls
matzo ball soup, macaroni and cheese, fried onion blossom, submarine sandwich
Christine Campbell, Butcher and Private Chef, Long Island, NY
macaroni and cheese, apples, raw cashews, cane syrup
gorgonzola cheese, green papaya, sour lemon candies, duck livers
pork cutlet, cornucopia of baby vegetables, mango, fish/chips snack mix
This episode featured four past runners-up.
lamb shawarma, baby romanesco cauliflower, cornichons, chicken flavored potato chips
Heiner Aichem, Executive Chef & Owner, Black Forest Inn, Stanhope, NJ
Chef Lee cut himself during the entr��e round. Despite putting on several layers of gloves, his bleeding did not stop. Chef Lee insisted on continuing to cook and touching the ingredients with his hands. The judges considered this unsanitary, so they did not taste his entr��e. This resulted in Chef Lee being eliminated.
Sean Mell, Omakase Chef, Nobu, New York, NY
Bryon Peck, Chef and Restaurateur, Elizabeth's Restaurant, New Orleans, LA
jumbo shrimp, yellowfoot chanterelle mushrooms, lapchang, gingerbread syrup
Zachary Kell, Sous Chef, Hu Kitchen, New York, NY
pig's head, fava beans, strawberries, Roquefort blue cheese
zucchini, chocolate cake mix, cr��me fra��che, movie theatre popcorn
Sung Uni Lee, Culinary Instructor, Brooklyn, NY
red currant jam, merguez sausage, broccoli
pheasant, Brussels sprouts, candy apples, sparkling cider
dried black licorice root, pork rinds, macadamia nuts, limoncello
pumpkin-spiced lattes, rainbow carrots, turkey cookies, spiced pecans
taramosalata, hanger steak, portobella mushrooms, fava beans
brie, rutabaga, frozen cranberries, English muffins
lacinato kale, finger lime, gummy tarantulas, pre-cooked pig snout
Each basket contained ingredients commonly used to prepare brunch dishes.
The theme of this episode was tailgating; the baskets were replaced by coolers.
cuttlefish, long beans, sweet piquant�� peppers, bittersweet chocolate
PJ Calapa, Sous chef, Nobu Fifty Seven, New York, NY
garlic fries, pea tendrils, shishito peppers, mission style burritos
Gwen LePape, Executive Chef, New York, NY
duck breast, champagne mango, morel mushrooms, ranch dressing
Finale of a five-part All-Stars tournament, with a $75,000 prize for the charity of the winning chef's choice. The fish carcasses were from catfish heads and cod. The seafood tower included clams, lobster, and shrimp.
Sean Scotese, Freelance Chef, New York, NY
carrot baby food, pork butt, mustard greens, red quinoa
broccoli rabe, chicken tenders, baked pizza dough, sour gummy candies
Eileen Andrade, Chef & Restauranteur, Finka Table & Tap, Miami, FL
ground pork, sorghum molasses, cheese crackers, mustard greens
Jose Chesa, Chef & Restaurateur, Ataula, Portland, OR
Italian sausage, tiny ice cream spheres, baby mustard greens, sunflower seeds
kielbasa, pepperoncini, fingerling potatoes, tarragon
Cindy Tinnel, Cook, Henry C. Maxwell Elementary School, Nashville, TN
scallops, collard greens, anchovies, sour cream
John Lawson, Sous chef, Gordon Ramsay at The London, New York, NY
Kenneth Johnson, Executive Chef, Pescatore, New York, NY
sweetbreads, daikon radishes, bok choy, dried scallops
grouper, frilly mustard greens, bread cheese, beer flight
smoked chicken breast, puntarelle, maraschinos, bacon soda
Martyna Krowicka, Chef de Cuisine, Restaurant Latour, Hamburg, NJ
brownie edges, near-empty bottle of ranch dressing, onion ends, rotisserie chicken picked down to the bone
bird's nest, cherry peppers, sugar snap peas, antipasto platter
Megan Fells, Chef and Restaurateur, The Artist's Palate, Poughkeepsie, NY
Peking duck, leeks, Chinese New Year eight-treasure rice pudding, Chinese sausage
Blake Orchard, Sous Chef, BLD Restaurant, Los Angeles, CA
french fry chips, dragon fruit, ham glaze, blackberries
Rory Philipson, Chef and Owner, The Blue Bottle Cafe, Hopewell, NJ
Rick Giffen, Executive Chef, Stratosphere Las Vegas, Las Vegas, NV
butter crackers, grapefruit, feta cheese, gin
cookie mix gift jar, blood orange chips, kiwi, flax seed milk
Chef Klette-Kolton is the business partner of Lauren Gerrie, runner-up of the second Chopped Champions tournament.
veal chuck roast, bucatini pasta, honeynut squash, chocolate lips
tournedos of beef, cheese dreidels, asparagus, gingerbread house
Chef Frish serves as sous chef for Iron Chef Marc Forgione on Iron Chef America.
Susie Blue McWilliam, Redwood, Portland, OR
porterhouse, candied garlic, artichoke, razor clams
gin liqueur, huckleberries, beignet mix, chicory coffee
Rachel Willen, Culinary Instructor, foodfix, Clinton, NJ
pork shoulder, tea noodles, kohlrabi, agua fresca
Shaya Klechevsky, Personal Chef and Instructor, At Your Palate, New York, NY
panforte, pancetta, pink currants, cr��me fra��che
leg of lamb, kochujang, rainbow carrots, root beer schnapps
half-roasted chicken thighs, scallion pancakes, kimchi, cherry cola sundae sauce
quail eggs, pound cake, whole coconut, strawberry cream tequila
Every contestant was a mother. The episode opened with a generic statement about mothers followed by the introduction of the contestants.
halibut, herbed cheese, asparagus, mango pudding
Lucas Manteca, Chef/Restaurateur, Sea Salt and Quahog's Restaurants, Stone Harbor, NJ
Dante Giannini, Estate Chef for Jimmy Buffet.
Victor Vinson, Chef, U.S. Army / Personal Chef, Huntington Beach, CA
Isaiah Frizzell, Supper Club Chef, Feast Underground Supper Club, Los Angeles, CA
Corinne Trang, Chef and Educator, Westport, CT
canned ham musubi, hon shimeji mushrooms, mussels, passion fruit
Timothy Peterson, Sous Chef, Beauty & Essex and The Stanton Social, New York, NY
Joe Rego, Executive Chef, Club Opera, Atlanta, GA
Jason Stude, Chef de cuisine, Second Bar + Kitchen, Austin, TX

*NBA All-Defensive Second Team
*2�� NBA Sportsmanship Award
*First-team All-Big Ten
*McDonald's All-American

Every course required a grilled element; there was no oven use in any round.
banana chips, sugar cane, almond butter, umeboshi
Alexandria Brooks, Hometown: Voorhees, NJ
pomegranate yogurt, dandelion greens, pepitas, salmon
Merlin Tlapa, Executive Chef, Nino's 208, New York, NY
Kris Wessel, Chef and Restaurateur, Red Light, Miami, FL
beets, goat cheese, quick cook oatmeal, crystallized ginger
Sonia El-Nawal, Chef Consultant, New York, NY
All four contestants were reality TV show stars competing for charity. The baskets were holiday themed.
halibut, Chinese celery, peperoni risotto, orange powdered drink
star cookies, strawberries, mascarpone cheese, Buddha's hand
Sandy Davis, Catering Chef, Union Theological Seminary, New York, NY
Eva Winans, Line Cook, Bay Street Biergarten, Charleston, SC
Nikki Hill, Chef & Caterer, Earl's Gourmet Grub & La Copine, Los Angeles, CA
Part two of a five-part tournament, following the same rules as part one. The winner received $10,000 and a spot in the $50,000 grand finale. While Chopped normally obscures brand names, the baked beans in the first basket were Bush's Smokehouse Tradition Grillin' Beans - a product of a Chopped sponsor.
Natalia Machado, Junior Executive Chef, Industria Argentina, New York, NY
salmon fillets, carrot noodles, hard pretzels, red curry paste
chai tea latte, gala apples, black licorice, puff pastry
gummy skull, collard greens, sweetbreads, dehydrated weaver ant eggs
Alan Harding, Chef, The Food Truck @ Hot Bird, Brooklyn, NY
Leigh Ann Kato, Freelance Chef & Consultant, Los Angeles, CA
fruit kabobs, iced tea, whipped topping, ice cream sandwiches
teething biscuits, Hungarian hot peppers, raspberries, canned haggis
chicken livers, cinnamon whiskey, edamame, grape licorice
Angela Karegeannes, Caterer, A Fork Full of Earth Organic Catering, Fairfax, CA
rack of wild boar, broccolini, hazelnuts, vanilla fondant cake
Anastacia Song, Sous Chef, Davio's Northern Italian Steakhouse, Manhattan, NY
black radishes, smoked beef tongue, garbanzo beans, Italian anchovies
Gwen LePape, Executive Chef, Frederick's Restaurant, New York, NY
fast food sliders, Belgian style stout beer, Japanese eggplant, Mexican corn
Brian Kevorkian, Line Cook, New York, NY
baby bananas, black-eyed peas, poblano chiles, ostrich steak
catfish, tomatillos, marshmallows, rutabagas
Christopher Jackson, Executive Chef and Owner, Ted and Honey, Brooklyn, NY
salami, date palms in brine, chicken breast, canned pumpkin
cherry tomatoes, silken tofu, ginger snaps, cocoa nibs
basil juice, bananas, coconut butter, Jordan almonds
Josh Elliot, Executive Chef, L'echon Brassiere, Miami Beach, FL
Afghan flatbread, goat chops, zucchini, survival candy
clementines, cheese wedges, Aleppo pepper, frozen hot chocolate
chicken lollipops, cake batter, purple wax beans, chocolate covered edamame
carrot juice, almond flour, candied ginger, honeycomb
venison tenderloin, hamantashen, cola, cauliflower
Lauren Gerrie, Caterer, Big Little Get Together, New York, NY
root beer schnapps, lap cheong, squash blossoms, ostrich tenderloin
Jonathan Kavourakis, The Stanton Social, New York, NY
frozen yogurt, amaretti cookies, candied orange peels, red curry paste
mille crepe cake, snow crab claws, kohlrabi, Bloody Mary
Edible Cookie Dough, Pomegranates, Blackberries, Mini Ice Cream Cones
Owen Clark, Executive Chef, Gwynnett Street Restaurant, Brooklyn, NY
grilled stuffed bananas, cherries, galangal, striped cakes
Lisa Beels, Executive Chef and Entrepreneur, Haute Palate and Petite Palate, New York, NY
Cheryl Barbara, Head Cook, High School in the Community, New Haven, CT
barramundi, apricot paste, poblano peppers, abbey style beer
strip steaks, ranch dressing, broccoli, pizza turnovers
pretzel bites, cream cheese, candy dots, chocolate covered bananas
Brittanny Evans, Sous chef, Northern Spy Food Co., New York, NY
This was the first of a five-part series, consisting of four preliminary rounds and a finale. The winning chef in each preliminary advanced to the finale, where they competed for a $50,000 prize. This is the second such competition, similar to the one aired in 2012.
salmon, spring onions, raw white honey, Ezekiel bread
All the chefs worked at farm-to-table style restaurants and the ingredients leaned towards local or farm-themed foods.
chicken livers, marrowfat peas, watermelon, chicken tenders
top round of lamb, coconut flakes, snap peas, quick grits
Sachem "Son" Allison, Executive Chef, SavorNY, New York, NY
rib-eye steak, mashed potatoes, ketchup packets, Greek salad
bone broth, teff, edamame noodles, grass-fed beef strip loin
Amy Goffio-Mahabir, Sous chef, NYU Medical Center, New York, NY
Ming Lu, Line Cook, Le Cirque, New York, NY
The four contestants are YouTubers who run cooking shows on their channel.
Jamie Adams, Executive Chef, Veni Vidi Vici, Atlanta, GA
Clark Barlowe, Sous chef, Clyde's Tower Oaks Lodge, Rockville, MD
Paul Rut, Chef / Engine 262, F.D.N.Y., New York, NY
bison, dried mango, leeks, Belgian-style ale
Melissa Torre, Cookie Confidential, Owner & Baker, Philadelphia, PA
Chopped Champions: Battle 2, Fighting Shape
Jeremy Duclut, Executive Chef, Georges' Bar and Restaurant, Wayne, PA
spearmint leaf candy, knodel, almond flour, raisins on the vine
The original airing of this episode was as a lead-in to Food Network's The Great Food Truck Race. All the chefs operate food trucks. Hop Phan also appeared on Cutthroat Kitchen.
Heather Priest, Personal Chef, Greenwich, CT
baby eggplants, gooseberries, eggroll skins, lapchang
mayonnaise, bananas, prickly pear cactus, pre-cooked pizza crust
Saul Ortiz-Cruz, Executive Chef, Tacos & Tequila at the Luxor, Las Vegas, NV
ruby port, olive oil gelato, dried apricots, French toast sticks
Matt Jozwiak, Research & Development Chef, Insurgo Project, New York, NY
Madeline Lanciani, Pastry Chef, Duane Park Patisserie, New York, NY
Ryan Whyte, Sous Chef, Restaurant St. Jack, Portland, OR
pineapple upside-down cake, Cornish hens, hen of the woods mushrooms, edamame hummus
Michael Giletto, Executive Chef, Cherry Valley Country Club, Skillman, NJ
canned pumpkin, malted chocolate balls, pie crust, lamb heart
coffee cake, mimosas, breakfast sausages, cream-filled chocolate eggs
abalone, wasabi candy canes, beef jerky sticks, yellow snack cakes
hollandaise sauce, strawberries, walnuts, blue corn tortilla chips
Paddy Rawal, Chef & Owner of Raaga. Santa Fe, NM.
Gianfranco Franzese, Chef and Restaurateur, Pasticceria Bruno, Staten Island, NY
Romilly Newman, "Little Girl in the Kitchen" food blog, New York, NY