kettle corn, chayotes, apple sauce, roasted suckling pig
Jay Jones, Caterer, Chateau Noir Catering, New York, NY
Geoffrey Zakarian
Korean-style short ribs, canned spaghetti, purple artichokes, baby pineapples
David Greco, Chef and Restaurateur, Arthur Avenue Trattoria and Mike's Deli, New York, NY
oysters, hearts of palm, creamed spinach, duck bacon

Skeeter Scalzi

brownie edges, near-empty bottle of ranch dressing, onion ends, rotisserie chicken picked down to the bone
My Way
ostrich tenderloin, Anzac biscuits, cauliflower, pork rinds
Alejandra Padilla, Line Cook, La Fonda del Sol, New York, NY
PJ Calapa, Sous chef, Nobu Fifty Seven, New York, NY
marshmallow spread, chocolate puff cereal, semi-sweet chocolate chips, dried strawberries
Amy Johnson, Private Chef, New York, NY
catfish, daikon radish, cherry soda, boiled peanuts

Caracas, Venezuela

turbot, wasabi peas, purple cauliflower, satsuma mikan
Monique Barrow, Sous chef, Murphy's, Atlanta, GA
Oui, Oui, Confit
Strawberries, Turkey and Gummi Bears
Leftovers Extravaganza!
cacao beans, masa, pisco, gorgonzola dolce
calf's liver, mango, bottarga, pound cake
David Garrido, Chef and Owner, Garrido's, Austin, TX

Da Lat Railway Station

Jet Tila
Canned Cheese, Please!
cotton candy, chicken cutlets, Brussels sprouts, French-fried onions
Michael Siry, Corporate Executive Chef, Big Daddy's Diner, Duke's, and City Crab, New York, NY
pre-cooked chicken feet, poblano peppers, black radishes, fruit-flavored candy
dried goji berries, bitter melon, duck breast, kumquats

Lion Head

nachos, chicken fingers, candy apples, baby corn
This was an Italian-themed episode.
Marcellus Coleman, Executive Sous chef, Abe and Arthur's, New York, NY
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.
Harold Moore, Chef and Restaurateur, Commerce, New York, NY
Bryon Peck, Chef and Restaurateur, Elizabeth's Restaurant, New Orleans, LA
$50,000 Tournament: Round Four
lamb fries, ras el hanout, blood orange syrup, hot cross buns
Emily Sims, Executive Chef, Ici, New York, NY
Sharon Singelton, Caterer, Singlelicious Catering, Staten Island, NY
peanut brittle, marsala wine, wonton wrappers, durian
Meatloaf mix, sweet potatoes, green beans, old fashioned
Brittanny Evans, Sous chef, Northern Spy Food Co., New York, NY
Jason Netro
rack of Berkshire pork, kusa, grape molasses, preserved duck eggs
pickle juice, herb stems, overripe tomatoes, fish carcass

The Old Waldorf

corned beef, gummy fried eggs, black olives, baby corn

Brookes, John

Roxanne Spruance
Jackie Joyner-Kersee, Charity: Jackie Joyner-Kersee Foundation
Wei Wen, Executive Chef, Susanna Foo Gourmet Kitchen, Radnor, PA
Ed Witt, Executive Chef / Wine Director, Bloomingdale Road and Wine Directory, New York, NY
Anne Burrell

Pepe Bordalás

Duck for Dinner
Alina Eisenhauer, Pastry Chef, Sweet, Woodstock, CT
Christina Tosi

Platen-Hallermunde, August Graf von

Guillermo Perez, Chef de cuisine, SushiSamba NYC Park, New York, NY

"Boulevard of Broken Dreams"

duck eggs, Russet potatoes, farmer's cheese, honey herb cough drops
arugula, pickled daikon, fresh pasta, mackerel
Malik Fall, Chef and Restaurateur, Boucarou Lounge, New York, NY
Siggy Sollitto, Chef and Restaurateur, Siggy's Good Food, Brooklyn Heights, NY
Jeff O'Neill, Executive Chef, The Villa by Barton G, Miami Beach, FL
Ronit Penso, Private Chef and Author, New York, NY
Cake Walk?
Billy Brigtsen, Chef, Brooklyn, NY
Justin Balmes
This aired after the beginning of Season 16 yet is a part of Season 15. Chef Frish serves as sous chef for Iron Chef Marc Forgione when he competes on Iron Chef America.
John Deatcher, Caterer, Foodini's Catering, Neptune, NJ
chateaubriand, horseradish root, tawny port, stone crab claws
city chicken, canned peaches, mustard greens, fruit punch-flavored sports drink
Summer Kriegshauser, Private Chef and Nutrition Coach, New York, NY
Brack May, Chef and Restaurateur, Cowbell, New Orleans, LA
David James Robinson
Far Far Out!

Vasicek, John

Nancy Judd
April Neujean, Lead Teacher, The Edible Schoolyard, New Orleans, LA
Krissy Kerwin, Private Chef, Los Angeles, CA
pig tails, dragonfruit, sorghum flour, lard
Class Acts, Too
beets, goat cheese, quick cook oatmeal, crystallized ginger
Quentin Donnaud, Executive Chef, Coast Seafood & Raw Bar, Atlanta, GA
Melissa Cookston, Professional Barbecue Competitor, Nesbit, MS
All-Stars Tournament: Round Two – Food Network Personalities
Sean Quinn, Executive Chef, Frederick's, Brooklyn, NY
chicken legs, chicken-flavored crackers, Napa cabbage, caramel flavored liqueur
scallops, collard greens, anchovies, sour cream
Betsy Rodriguez, Sous chef, The Goodwin, New York, NY
thin crust pizza dough, king crab legs, malta, vegan pepperoni
Military Salute
Everything's Rosy
Champions' Tournament: Part 4
Nicole Mummolo, Sous chef, La Puerta Azul, Millbrook, NY

Ongar, Ileana

chocolate chips, chestnuts, dried strawberries, duck eggs

Blake School

buffalo hot dogs, carrots, edamame, butterscotch candy
coffee, pheasant, escarole, peanut butter blossom cookies
ground beef, cannellini beans, tahini paste, grape jelly
black pepper crackers, plums, kefir, chamomile flowers
Cody Monfra, Sous chef, Palace Cafe, New Orleans, LA
Matthew Marchese, Personal Chef, New York, NY
Dr. Deckle & Mr. Fried
Reversal of Fortune
Chris Jaeckle, Sous chef, Morimoto, New York, NY
kielbasa, pepperoncini, fingerling potatoes, tarragon
Mike Minor, Executive Chef, Border Grill at Mandalay Bay, Las Vegas, NV
cotton candy, peanuts in the shell, corn dogs, Tokyo scallions
Michelle Bernstein
rib-eye steak, mashed potatoes, ketchup packets, Greek salad
This episode featured Latin-themed ingredients.
Shannon Solomon, Cook Manager, William C. Hinkley High School, Aurora, CO
Chopped Champions: Part 2
broccoflower, unsweetened cranberry juice, madeleines, sea urchin
Natalie Cain, Line Cook, Red Rooster Harlem, Harlem, NY
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 entrée round. 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.
turducken, sugar pumpkin, Concord grape wine, Indian corn
Afghan flatbread, goat chops, zucchini, survival candy
Melissa Levy, Executive Chef, IBM, Newburgh, NY
Patti Peck

Carolyn Moos

Carey Bringle, Owner and Barbecue Pitmaster, Peg Leg Porker, Nashville, TN

"Wake Me Up When September Ends"

Giuseppe Gentile

Hong Kong Football Association

crumpets, cream cheese, aloe vera juice, orange slice candy
Georgeann Leaming
Deborah Gelman, Executive Chef, NYU Law, New York, NY
Kelvin Fernandez, Chef de cuisine, Strand Hotel, New York, NY
Damien Brassel, Executive Chef, Knife + Fork, New York, NY
sweet tea vodka, Asian steamed buns, baby romanesco, extra-firm tofu
Chocolate Challenge

Shizō Kanakuri

Dylan Hallas, Executive Chef, Petit Ermitage Hotel, West Hollywood, CA
cinnamon-flavored candy coal, crescent roll dough, sour cream, hot chocolate mix
Pnina Peled, Executive Chef, The New York Helmsley Hotel, New York, NY
Simon Lange, Chef and Restaurateur, Apartment 138, Brooklyn, NY
David Nichols, Executive Sous chef, Landmarc Time Warner Center, New York, NY
Brian Tsao, Executive Chef, Liang's, Forest Hills, NY
pomegranate, pilot bread crackers, fruit chews, freeze dried carrots
mussels, asparagus, cactus pear, kidney beans
Kent Rollins
Greg Koch
Mannee Soohoo
Kristen Davis, Personal Chef, Long Island, NY
I'm Your Huckleberry
karela, blueberries, fregola, Scottish red leg partridge
banana pudding, leftover marmalade packets,broken crackers, leftover bacon
Michael Jenkins, Chef, Butter, New York, NY
Patricio Sandoval, Chef and Restaurateur, Mercadito, New York, NY
Al Nappo, Executive Chef, Founding Farmers, Georgetown, DC

CFPA Blue-Blazed Trail

Troy Walker

matzo, salty peanuts, dried strawberries, cocoa nibs
Martin Brock, Executive Chef, Atria, New York, NY
Quail, Arctic Char, Beer
halibut, Chinese celery, peperoni risotto, orange powdered drink
graffiti eggplant, cape gooseberries, biscuit dough, Peking duck
lobster, harissa, candy cane beets, gingerbread house

Sabharwal

Chai Trivedi, Sous chef, Buddakan, New York, NY
Cloche Call
turkey breast, Kirby cucumbers, graham crackers
Better Saffron Than Sorry
papaya, rice crackers, sake, jura erguel
Richard Park, Chef and Entrepreneur, Cat Heads BBQ, San Francisco, CA
Champions' Tournament: Part 2
Dread and Breakfast
This was a Halloween-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. In the entrée round, Chef Samsom rolled her tortillas on a cutting board that was cross-contaminated. The judges did not taste her dish as a result, and Chef Samsom was eliminated.

"Made"

protein powder, caramel coated popcorn, tangelo, olive oil cake
tuna belly, lemon curd, purple cauliflower, dried cuttlefish snack

"Be Yourself" by Audioslave

The contestants are two pairs of brothers who have each competed together on Iron Chef America.
Ian Kokkeler, Chef, Trace Restaurant at W Austin, Austin, TX
Owen Clark, Executive Chef, Gwynnett Street Restaurant, Brooklyn, NY

Sun Pegasus

A Wish Upon A Starfruit
Missy Corey, Kitchen Manager, Duckfat, Portland, ME
Frederik De Pue, Executive Chef, Smith Commons and 42˚ Catering, Washington, DC
Jason Rivas, Chef de cuisine, South Coast Winery Resort & Spa, Temecula, CA
Seamus Mullen
Vanessa Ayala, Catering Cook, Skybox Sports Bar and Lounge, Roselle, NJ
duck, cardoons, preserved lemons, macaroons

Actor, musician

All the chefs are amateurs. Tommy wanted to donate the money to the victims of Hurricane Sandy.
peking duck, brussels sprouts, cotton candy, veal demi glaze
Lauren Gerrie, Caterer, Big Little Get Together, New York, NY
Rouha Sadighi, Chef de cuisine, Penelope Café, New York, NY
This was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
smoked oysters, starfruit, jicama, whole calamari
lake perch, tomatoes on the vine, avocados, rolled oats
sticky rice, bok choy, key lime juice, lamb hearts
Kevin Rathbun

Saethre, Staale Steen

quail, sumac, turnips, peanut crisp candy bars

yes

Chef Peacock's brother Darius Peacock is a two-time Chopped winner .
Firefighter Chefs
Chicken wings, Stroopwafel, asian pears, perri perri rub
striped bass, pimento peppers, jicama, mangoes, brie cheese
Vucic "Vulé" Dabetic, Executive Chef, Arcane, New York, NY
buckwheat groats, jews mallow, hard cider, elk tenderloin
black bass, raspberry lavender risotto, savoy cabbage, caul fat

Hancock Brook

Moos, Carolyn

Scott Conant
Ryan Goergen, Executive Chef, New York, NY
Laura Henry-Zoubir, Culinary Director, Dramshop Hospitality, Boston, MA

"Remedy" by Seether

'''South China

pickled watermelon rind, sushi platter, kohlrabi, bacon bits
Chris Santos
Jonathan Contes, Chef and Part Owner, Eat Mosaic, St. James, Long Island, NY
Victory on the Brain
Sonia El-Nawal, Chef Consultant, New York, NY

Cinematographer

gummy teeth, flour tortillas, huitlacoche, black chicken
Peter Lemos
lamb ribs, rainbow chard, loaded baked potato,cherry moonshine
Tapas Time
For Sake's Sake
Marc Murphy
Kerenza Napoles, Sous chef, Dickie Brennan's Bourbon House, New Orleans, LA
Asian pears, croissants, haricots verts, rattlesnake meat

NFL Europe (WLAF) seasons

sake, green seedless grapes, chicken wings
quail eggs, white asparagus, hibiscus flowers in syrup, canned spiced ham
Nicole Brisson, Executive Chef, Carnevino at the Palazzo Resort, Las Vegas, NV
Shanna Pacifico, Chef de cuisine, Back Forty, New York, NY
Elisabeth Weinberg, Caterer, Miss Elisabeth's Catering, New York, NY
fresh wasabi root, crab apples, collard greens, lamb hearts
Izzy Sarto, Executive Chef, Tremont 647, Boston, MA
Janelle Reynolds, Caterer and Personal Chef, @ Large Catering and Private Chef Services, Austin, TX
emu fan fillet, Australian mustard, vegetable pastries, moonshine
Andres Barrera, Executive Chef, City Winery, New York, NY
pink grapefruit, seafood sausage, wasabi peas, cream of coconut
Alex Moreno
Gillian Vigman, Charity: Go Campaign
pasilla chiles, pineapple, Israeli couscous, Mexican chocolate
fried chicken, American cheese, spinach, apple pie
Lola Garand, Freelance Consulting Chef, New York, NY
Jeremy Bringardener
Jonathan Doar, Sous chef, Fishtail by David Burke, New York, NY
cinnamon chips, baby red grapes, earl grey tea leaves, pound cake
pulpo, chioggia beets, fava beans, pickled garlic
Oh My Goshy, Umeboshi
Royden Ellamar, Executive Chef, Sensi at the Bellagio, Las Vegas, NV
All-American Competition
FF66FF
Buffalo Hanger steak, watermelon cucumbers, pizza, ranch dip
gin liqueur, huckleberries, beignet mix, chicory coffee
ruby port, olive oil gelato, dried apricots, French toast sticks
snow cones, funnel cakes, popcorn, sour cream
Mark McMann, Sous chef, Kefi, New York, NY
Dushyant Singh, Executive Sous chef, Wild Horse Pass Resort and Spa, Phoenix, AZ
firm tofu, tomato paste, prosciutto
David Ogren, Executive Chef, Almos Restaurant, New York, NY
Danushka Lysek, Private Chef and Model, New York, NY
Matt Lackey
Manila clams, kumquats, croissants
Each basket contained ingredients commonly used to prepare brunch dishes.
beef shoulder, yucca, raisins, ancho chiles, dill pickles
Doug Keiles, Competitive Barbecue Champion and Pitmaster, Ribs Within BBQ Team, Hillsbourough, NJ
Jamie Adams, Executive Chef, Veni Vidi Vici, Atlanta, GA

Hancock Brook and valley, stone walls along brook, railroad tracks, scenic views from ridge.

Matt Gibson, Sous chef, Spice Market Restaurant, New York, NY
Miguel Escobedo, Chef and Restaurateur, Papalote Mexican Grill, San Francisco, CA

Actor

Jon Lyles

Luke Reyes, Executive Chef, The Corner Door, Culver City, CA
Wenona Moorer

French

caperberries, parsley root, chocolate-hazelnut spread, elk tenderloin
Ed Harris, Junior Sous chef, Buddakan, New York, NY
broccoli rabe, crystallized ginger, five year aged gouda, mahi-mahi
sour apple martini mix, mortadella, white asparagus, fennel
Hiep Le
Cheryl Barbara
Chopped Tournament of Stars: Sports Stars!
rosewater syrup, almond butter, rambutans, mashed potato candy
gummy bacon, salmon fillets, frozen lima beans, lemon sorbet
Berthsy Ayide, Chef and Caterer, The Kitchen Sink, New York, NY
Justin Kennedy, Chef, Parkway Bakery & Tavern, New Orleans, LA
Food Network Stars!
Nicole Davenport, Chef and Restaurateur, Sugar and Smoke, Fredericksburg, TX
Chef Lee cut himself during the entrée 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 entrée. This resulted in Chef Lee being eliminated.
sour candy belts, quinoa, pickled turnips, red snapper
Megan Logan
leftover shepherd's pie, leftover hard-boiled eggs, hot sauce packets, leftover broccoli casserole
Roy Handler is the brother of comedienne Chelsea Handler. The Kaiserschmarrn in the dessert round was an instant mix.
Yukon Gold potatoes, condensed milk, pomegranates, peanut butter taffy
sirloin flap, rainbow carrots, formaggio di fossa, chocolate covered donuts
Dustin Gauvain, Executive Chef, Front Steps, Austin, TX

Sheep Farming in Barnet

Phillip Dell, Private Chef, Sin City Chefs, Newport Beach, CA
Elise Kornack, Chef and Entrepreneur, Aquavit, New York, NY
Pedro Rodriguez, Head Chef, New York City Rescue Mission, New York, NY
Barbara Sibley, Executive Chef and Owner, La Palapa Cocina Mexicana, New York, NY
capon, ramps, canned pizza sauce, burrata
Tommy Davidson, Charity: Down Syndrome Foundation of Florida
Rachel Willen, Chef and Culinary Instructor, Foodfix, Clinton, NJ
Nealy Frentz, Chef and Restaurateur, Lola, Covington, LA
corn flakes cereal, sweet chili sauce, golden raspberries, labne
Kyle Ricks, Executive Sous chef, Landmarc Tribeca, New York, NY
Jonah Frazier, Executive Sous chef, Garden Terrace, Belmont Park, Elmont, NY
black sea bass, wakame, cream soda, black garlic
Mussels Mastery & Cotton Candy Can-Do
Lee Farrington, Chef and Restrauteur, Figa, Portland, ME
Anthony Ricco, Chef de cuisine, Spice Market Restaurant, New York, NY
baked ham, cranberry sauce, baby turnips, port wine cheese
Claire Robinson
slipper shells, taro root, Asian long beans, quail
honey flavored cereal, soy sauce, anjou pears, cocktail franks
garnet yams, brie, sparkling wine, cranberries
diver scallops, harissa, pink grapefruit, speck
Jon Bignelli, Sous chef, wd~50, New York, NY
oysters, pomegranate juice, red chard, gingerbread cookie dough
rack of venison, dulse, gooseberry preserves, fruit ring cereal
Ondre'a Duverney, Caterer, New York, NY

Carlos Montilla

Stebbing, Paul

Halibut, herbed cheese, asparagus, mango pudding
burger, fortune cookies, sautéed broccoli, lasagna
Peter Klein, Executive Chef and Part Owner, Chow Bar, New York, NY
Adele DiBiasi, Chef and Restaurateur, Bona Vita Osteria, Summit, NJ
crescent roll dough, pickled apricots, salted caramel sauce, candied mushrooms
Michael Carrino, Chef and Owner, Restaurant Passionné, Montclair, NJ
Michael Bryant, Executive Chef, Eva Restaurant, Los Angeles, CA
Circus Spectacular
Keep On Cook'n On
Each basket included a chocolate ingredient.
William Artley, Executive Chef, Evening Star Cafe, Alexandria, VA
The basket items were determined via a viewer poll.
Robert Irvine
Ashton Keefe
pig's feet in a jar, tres leches cake, jicama, culantro
Paul Joseph, Executive Chef, FireBird, New York, NY
smoked kippers, hard boiled eggs, treviso, sparkling cider
frosted wheat cereal, baby red romaine lettuce, black garlic, quahog clams
Tofu, Blueberries, Oysters

I-Sky Yuen Long

ossa dei morti, apple cider, ricotta salata, black licorice
fresh pasta sheets, plum tomatoes, basil, white chocolate
String Cheese, Jicama, Gingersnaps
injera, hearts of palm, mâche, rabbit escabeche
Chopped All-Stars: Mega Chefs
Robert Painter, Sous Chef, Biagio's Osteria, Stratford, CT/ Engine 63, F.D.N.Y., New York, NY
Neela Paniz, Chef and Restaurateur, Neela's, Napa, CA

Blundell, William

Marja Samsom, Chef and Restaurateur, The Kitchen Club, New York, NY
Vincent Contreras, Chef de cuisine, Las Vegas, NV
Lisa Savage, Chef and Restaurateur, Sage Restaurant, Ventnor, NJ
Martha Esquivel, Executive Chef, Luminarias Restaurant, Monterey Park, CA
Marco Canora

origlanguage

All the contestants had once been near death: Peter had gone through chemo, Rose had cancer, and Ariane almost died from carbon monoxide poisoning. David was a witness to the 9/11 attacks.
Erik Weatherspool, Chef and Restaurateur, Bistro 44, Toms River, NJ
Chopped Tournament of Stars: Finale
Tony Kang, Sous chef, Upper Brookville, NY

Carlos Gregorio Montilla Sánchez

Connor James Dimaio

lime pickle, red chard, baby octopus, Tokyo scallions
rack of wild boar, cactus flower buds, spoon fruit, portabella mushrooms
Tryg Siverson, Chef and Restaurateur, Friedman's Lunch, New York, NY
Ivan Dorvil, Private Chef, Miami, FL
Moha Orchid, Private Chef, New York, NY
Cleaver Fever
Alex Guarnaschelli
Walk on the Whelk Side
Each basket included something with a circus theme. Chef Olson is the grandson of singer Glen Campbell.
Keith Lucas, Executive Chef, Manna, Philadelphia, PA
Keith Geter, Chef, Artisinal, New York, NY
Samantha McClerran
canned cheddar cheese, wheat biscuit cereal, guanciale, apple moonshine
canned peaches, cherry tomatoes, pretzel sticks, emu eggs
Amanda Freitag
Anthony Paris, Executive Chef, Crosby Street Hotel, New York, NY
Cole Dickinson, Chef de cuisine, ink., Los Angeles, CA
sunflower seed spread, lamb breast, blueberries, lardo

Fjeldstad, Oivin

Sweet Redemption
Kyle Bernstein, Culinary Instructor, New Hampton, NY
Jennifer Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ/Pitmaster, Smoked To The Bone BBQ Team, Gilbert, AZ
No Pain, No Shame
goat chops, dragon's tongue beans, cinnamon schnapps, dark chocolate
Michael Symon
pork tenderloin, sweet potatoes, rainbow chard, hoisin sauce
chicory, Ethiopian coffee beans, petite bananas, lamb fries
baby artichokes, cashew butter, monkfish, Thai chiles
All of the basket contents have an Australian theme.
pineapple skin and core, last piece of cheese, cucumber peels, brown avocados
araucana eggs, bread flour, turbinado sugar, goat's milk
Elise Kornack, Sous chef, Aquavit, New York, NY
lobster, bananas, endive
Barbara Esmonde, Executive Chef, Mediterranean Catering, Wynnewood, PA
cream of coconut, baby turnips, wakame seaweed, fish heads
Sean Olnowich, Chef and Restaurateur, The House, New York, NY
Jody Williams
Ingrid Wright, Sous chef, Exchange Alley, New York, NY

Fletton

David Catapano, Caterer, Romeo's Catering Service, Queens, NY

Tommy Ivo

babaco, gìo lụa, chive blossoms, quark
branzino, baby bok choy, celery soda, fortune cookies
carrot baby food, pork butt, mustard greens, red quinoa
Johnny Weir
Jennifer Meadows, Chef and Restaurateur, Fishbar, Montauk, NY
$50,000 Tournament: Round Three
Larry Monaco
California halibut, sauerkraut, frozen french fries, Mexican chorizo

Jean David Blanc

stout beer, empanada wrappers, peaches, marshmallow spread
Pretty Please with a Pepper on Top
Ulli Stachl, Food Stylist, New York, NY
brown bread in a can, dried figs, frozen peas, duck white kidneys
Bruno DiFabio
Sarah Pouzar
Natalie Coughlin

collapsible event

Rob Evans, Chef and Restaurateur, Hugo's, Portland, ME
This episodes featured four "unsung heroes": people who volunteer in their communities.
Chopped All-Stars: Food Network vs. Cooking Channel
Marco Suarez, Executive Chef, Ledge Kitchen and Drinks, Dorchester, MA
Elda Belanski
fideos, broccoli rabe, mezcal, eel
Abe Lopez, Chef de cuisine, Pacifico, Center Valley, PA
tuna belly, key limes, black radishes, bacon popcorn
This was a Halloween-themed episode. The Halloween candy provided in the entrée round was a mixture of traditional Halloween candies, such as candy corn.
frozen yogurt, amaretti cookies, candied orange peels, red curry paste
Chocolate Competition
This is the first episode to feature an all-female panel of judges.
carrot juice, almond flour, candied ginger, honeycomb
matzo ball soup, macaroni and cheese, fried onion blossom, submarine sandwich
rabbit, eggplant, pineapple, puff pastry dough
Pete Ascolese, Chef and Restaurateur, Hope and Anchor, Brooklyn, NY

Pic Long

Part 3 of 5 competing for $50,000 towards a charity.
Crunch Time
top round of lamb, coconut flakes, snap peas, quick grits
Amy Goffio-Mahabir, Sous chef, NYU Medical Center, New York, NY
All-Stars Tournament: Grand Finale
Paolo Pasio, Chef and Restaurateur, Osteria Latini, Brentwood, CA
Trout Bout
Mayan chocolate bars, chocolate martini, eggplant, pasta sheets
hamburger buns, chocolate peanut clusters, shaved coconut, sesame seeds
Sweet Second Chance!
chicken breast, kiwi, zucchini blossoms
Gio Bellino, Sands Point, NJ
All-Stars Tournament: Round Three – Notable Chefs
Emma Scher, age 17, Ridgewood, NJ

White-eared Honeyeater

Indian police man

Rosalind Balducci, Personal Chef / Caterer, That Personal Touch Cuisine, New York, NY
corn nuts, fruit cocktail, black garlic, Uni
oranges, grapefruit, semi-sweet chocolate chips, bacon
Get it Together
Chef Nichols is a chef at Landmarc, owned by Chopped judge Marc Murphy.
black licorice, arctic char, mangos, caperberries
Tristan Welch, Chef Patron, Launceston Place, Kensington, London, England
Chopped Champions Event, Round Two: Best of the Best
suckling goat, broccoli rabe, farro, cheddar filled pretzels
Hero Chefs

Singh, Prakash

Jason Robertson, Caterer, Headwaters Café, New Orleans, LA
Shaguay Peacock, Sous chef, The New York Times, New York, NY
tamarind soda, cocktail nuts, haricots verts, goat brains
Danielle Saunders, Private Chef, New York, NY
venison tenderloin, hamantashen, cola, cauliflower
pork belly, artichokes, cherrystone clams, baby apples in syrup
Arlene Leggio, Cook Manager, Islip High School, Islip, NY
Jacoby Ponder, Chef, U.S. Navy / Personal Chef, Fire Syde Chef, Virginia Beach, VA

Entrepreneur, investor

Adam Powers, Chef and Restaurateur, Fetch, New York, NY
Chefs on a Mission
Kenneth Collins, Executive Chef, Gospel Uptown, New York, NY
Flannery Klette-Kolton, Caterer, Big Little Get Together, New York, NY
ceal shoulder, bean sprouts, Marsala wine, veal tongue
lemon bars, acai juice, upland cress, whelk snails
chicha morada, Cotija cheese, mangoes, shoestring potato sticks
goat leg, dried hibiscus flower, pattypan squash, trail mix
clove liqueur, bistec norteno, butternut squash, orzo
Sweet Surprises
Garrett Eagleton, Freelance Chef, The Meat Hook, Brooklyn, NY
Deborah Gorman, Catering Chef, The Good Knife, New York, NY

Minority

collard greens, chicken breasts, anchovies, quinoa

Ståle Sæthre

Tara Thomas, Executive Chef / Owner, Traxx, Los Angeles, CA
Robbie Myers, Senior Food Service Manager / U.S. Army , Adams Center, NY
cherry tomatoes, silken tofu, ginger snaps, cocoa nibs

Stacey, Terry

Dim sum, honeydew melon, middle eastern noodles, ketchup
crawfish, lemon cucumber, purple wax beans, pre-cooked beef tendon
David Seigal, Executive Chef, The Tangled Vine, New York, NY
chocolate cake pops, white chocolate cocoa mix, quail, serrano peppers
yuzu marmalade, chicory, dried blueberries, Dungeness crab
Galen Zamarra, Chef and Restaurateur, Mas (Farmhouse), New York, NY
Chef Amitzur cut his finger in the appetizer round. The judges told the producer who then told Amitzur to bandage the wound and redo his dish. Amitzur also double-dipped in the entrée and dessert rounds, which the judges felt was a health hazard.
Phillip Frankland Lee
veal chops, bottarga, graffiti eggplant, caffé macchiato
Ronaldo Linares, Chef and Restaurateur, Martino's Cuban Restaurant, Somerville, NJ
Wasted!
Alex Friedman, Chef and Restaurateur, P'cheen International Bistro and Pub, Atlanta, GA
Lucy Collins
quiche lorraine, purple cauliflower, blue shrimp, rosé wine
All-Stars: Judge Remix
Ben Sargent, Seafood Chef, Brooklyn, NY

Hoshino, Chizuko

Seth Gordon, Executive Chef, Dune Studios, New York, NY
Pip Freeman

Blanc, Jean David

duck breasts, green tea, adzuki beans, Brussels sprouts
Sam Choy, Chef and Restaurateur, Kawaii, HI
Korean-style short ribs, lemon thyme, zucchini, gefilte fish
Kevin Rooney, Wycoff, NJ
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 entrée round were from striped bass.
blackberries, kiwi, wonton wrappers, gummy bears
venison tenderloin, cinnamon swirl bread, sharon fruit, cornichons
Teah Evans, Chef, FireFly American Bistro, Manasquan, NJ
Giorgio Rapicavoli, Executive Chef, 660 at the Angler's, Miami Beach, FL
Dianne Houlihan, Assistant Cook Manager, Great Neck Elementary School, Waterford, CT
root beer schnapps, lap cheong, squash blossoms, ostrich tenderloin
Helen Park, Executive Chef, New York, NY

Mallial

Gavin Kaysen
Sandy Davis, Catering Chef, Showstoppers Catering at Union Theological Seminary, New York, NY
Gason Nelson, Private Chef, Full of Flavor, New Orleans, LA
Paul Viggiano, Chef de cuisine, Docs Steakhouse, Sparta, NJ
tilefish, hot German mustard, pimento cheese, cape gooseberries

Billie Joe Armstrong / Green Day

Chopped All-Stars: Finale!
Tess Middlebrook, Private Chef, New York, NY
duck breast, champagne mango, morel mushrooms, ranch dressing
Sticking To It
short ribs, watermelon, speculoos, fennel
canned tuna fish, wonton wrappers, spinach, dill pickles
This aired after the beginning of Season 16 yet is a part of Season 15. Chef Joshi works at Tertulia, under occasional Chopped judge Seamus Mullen.
Breakfast, Lunch and Dinner!
Maureen Sanchez, Oswego, IL
Hooni Kim
brook trout, rhubarb, dried strawberries, lemon verbena
Joyce Brandes, Chef de cuisine, DuMont Burger, Brooklyn, NY

Boissettes

Vittorio Capellaro

Steamed spiny lobster, pink fermented lemons,amaro, french breakfast radishes
daikon, pork loin, Napa cabbage, Thai chiles, Blue Point oysters

Ståle Steen Sæthre

Molly Bhuiyan, age 17, New York, NY
coffee liqueur, avocados, boiled ginkgo nuts, honeycomb
Pork Secreto, Century-old eggs, red leaf lettuce, onion ring snacks
huckleberries, black beans, green plantains, octopus
All contestants are grandmothers.The meatloaf mix is made of a mix of Veal Pork and Beef. Old Fashioned is a mix of bourbon, bitters, soda and sugar.
zucchini, chocolate cake mix, crème fraîche, movie theatre popcorn
Lance Nitahara, Executive Chef, Camp-of-the-Woods, Speculator, NY
mangosteens, mustard greens, dried shrimp, yak strip steaks
barramundi, ramps, sun-dried tomatoes, unripened green almonds
Arthur Saks, Executive Chef, Marina Cafe, Staten Island, NY
Stephen Hartigan, Private Chef, The Field, Bridgeport, CT
jumbo shrimp, yellowfoot chanterelle mushrooms, lapchang, gingerbread syrup
Noah Museles, Sidwell Friends School, Washington, D.C.
apricots, macadamia nuts, oysters
Jonny Giordani, Executive Chef, BOOM, New York, NY
Thai basil, marinated cippolini onions, Black Oxford apples, rolled oats

Venezuelan actor

Mor Amitzur, Executive Chef, The View at the Marriott Marquis, New York, NY
venison tenderloin, watercress, eggplant, pecan pie
calf liver, lemon potatoes, pickled Chinese mustard greens, ranch dressing
oranges, red miso paste, cottage cheese, kettle-cooked potato chips
Chris Burke, Private Chef, New York, NY
tilefish, fig cookies, caperberries, squid ink
clementines, cheese wedges, Aleppo pepper, frozen hot chocolate
Miguel Aguilar, Executive Chef, Piquant, New York, NY
$50,000 Tournament: Round Two
Nikki Hill
Sachem "Son" Allison, Executive Chef, SavorNY, New York, NY
puffed rice cereal, cognac, butterscotch candy, pancetta
Boquerones, pan de leche, gazpacho, head-on shrimp
cake flour, farmer's cheese, baby beets, cola
soppressata, pasta dough, newborn baby fish, limoncello
Pupusas, blowfish tails, black beans, horchata liqueor
sablefish, pomegranates, sake, graffiti eggplant
Kristen Gregory, Executive Chef, Firefly Grille, Nashville, TN
duck tongue, pineapple, chestnuts, pork shoulder
leftover turkey meatloaf, leftover kimchi, leftover naan, leftover baked ziti
Monica Langowski, Private Chef, A Table For Two Private Chef Service, Chicago, IL
skordalia, Hawaiian parrot fish, pickled sour grapes, chayote squash
Sean Telo, Chef de cuisine, Atlanta, GA
Bloody Mary mix, green seedless grapes, cashews, chicken steak
Prove it on the Plate
Anthony "Anton" Testino, Head Chef, Tony's Touch of Italy, Wayne, NJ
Count Your Chickens
Judson Branch, Senior Sous chef, Marriott Downtown Philadelphia, Philadelphia, PA
Nick Di Bona, Executive Chef, Peter Pratt's Inn, Yorktown Heights, NY

Prakash Singh

Frank Whittaker, Executive Sous chef, Fishtail by David Burke, New York, NY
crayfish, red seedless grapes, fiddlehead ferns
liquid aminos, beet greens, alfredo sauce, fluke
Chris Santos]]
Darius Peacock, Executive Chef, Exceptional Taste Catering, Trenton, NJ
pork chops, yacon, broccoli rabe, burgundy truffles
Chris Scott, Chef and Restaurateur, Brooklyn Commune, Brooklyn, NY

Microctenucha munda

Joe Bayley, Sous chef, Cobblestone Foods, New York, NY

Fullmer, David

biscuit dough, pistachios, dried hibiscus flowers, black olives
shrimp, yuca, sweet relish, currywurst
This was a leftovers competition. The white wine used in the entrée round was Chardonnay.
Hannah Hopkins, Chef and Restaurateur, Dish, Mahopac, NY
Abigail Hitchcock, Chef and Restaurateur, Camaje Bistro, New York, NY
rump roast, rainbow chard, vegetable yeast spread
salmon, radicchio, ginger, strawberries
chateaubriand, rainbow carrots, escarole, chocolate wine
Cornuchopia
capon, halloumi cheese, okra, cherry spoon fruit
quail, escarole, chocolate-covered raisins, coconut
Can't Catch Me, I'm the Gingerbread Lobster!
Allison Robicelli, Pastry Chef, Robicelli's, Brooklyn, NY
Michele Ragussis, Chef and Restaurateur, Stuft Catering / Beast, Brooklyn, NY

Rasinski, Connie

Chinese celery, fresh chickpeas, preserved lemons, country style pâté
Robert Burmeister, Executive Chef and Co-Owner, Chow Gourmet Kitchen, Staten Island, NY
Cool, Palm and Perfected
calf's liver, sea beans, strawberry popping candy, dried ghost chiles
Marc Pavlovic, Culinary Instructor, The French Culinary Institute, New York, NY
Ben Durham, Executive Chef, Four Food Studio, Melville, NY

Montilla, Carlos

boxed macaroni and cheese, artichokes, tilapia
maple syrup, black plums, almond butter, walnuts, quick grits
taco shells, Bosc pears, crema, red curry paste
nopales, sweet potatoes, pie crust, mezcal
soft-shell crabs, crunchy peanut butter, sake, sea beans
Eleanor Wolper, Executive Chef, New York, NY
eggplant, ground pork, poblano chiles, avocados, cola
Pnina Peled, Chef de cuisine, The New York Helmsley Hotel, New York, NY
Michael Vignola, Executive Chef, Michael Jordan's Steak House, New York, NY

Tom Walter

Pigging Out!
Keegan Gerhard
Melissa Muller, Executive Chef, Organika, New York, NY
Robin Moore, Private Chef and Instructor, New York, NY
Sammy Davis Jr., Executive Chef, CR Lounge, Baltimore, MD
lime gelatin, prosciutto, celery, prawn cocktail chips

Letterbomb

Thirty Footer in Your Face

candy blood, deviled eggs, pâte sucrée, buffalo chestnuts

Rogelio A. González

West Texas Wildcatters.png

Merlin Tlapa, Executive Chef, Nino's 208, New York, NY
carob syrup, spaghetti squash, figs, walnuts

West Texas Wildcatters

Take Heart
tangerines, cranberry sauce, chocolate chip cookies, gorgonzola dolce
Competition Italiano
Pods, Grills and Sticky Fingers
Cass Quinlan Ashford
Kenny Minor, Private Chef, New York, NY
Momumental
Van Dao, Chef and Restaurateur, Biscuit Bender, San Francisco, CA
Judy Gold
Champions' Tournament: Part 3
green plantains, Chinese bacon, peanut butter puff cereal, frozen lemonade
Dan Gardner, Chef / Engine 15, F.D.N.Y., New York, NY
passion fruit, dates, lady fingers, chocolate sauce
Taji Marie, Caterer, Simple Gourmet, Redondo Beach, CA
lotus root, treviso, guava nectar, octopus
red mullet, peach palm fruit, haricots verts, licorice candy

Brad Vaughan

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.
Alejandra Padilla, Sous chef, La Fonda del Sol, New York, NY
Part 1 of 5 competing for $50,000 towards a charity.
Mary Beth Johnson, Executive Chef, Maritime, New York, NY
ground pork, sorghum molasses, cheese crackers, mustard greens
mahi-mahi, candy cane beets, verjus, olive loaf
Bun Lai, Chef and Restaurateur, Miya's Sushi, New Haven, CT
Arvin Dhansew, Catering Chef, Relish Caterers, New York, NY
Grill Masters: Part One
Squid, popcorn on the cob, dinosaur kale, candy blood
Jonathan Jernigan, Executive Chef, Catering by Jonathan, Willingboro, NJ
red carrots, Chinese okra, potato knishes, ocean perch
Giancarlo Autenzio, Executive Chef, The Astor Room, Queens, NY
Janine Gray, Chef and Restaurateur, The Inn at Osborne Hill, Fishkill, NY
John Simmons, Chef and Restaurateur, Firefly Tapas Kitchen and Bar, Las Vegas, NV

Baba Kanshi Ram

Christopher Thames, Caterer, Distinctive Fare Catering, Philadelphia, PA
Maurice "Mo" Hurley, Executive Chef, Valbella, New York, NY
Connie Tran
beer can chicken, jalapeño popper, collard greens, truffle honey

Black, Light Green, Silver, White

yellow rice, persimmons, sugar cane drink, pine nuts
Todd Miller, Executive Chef, STK, New York, NY
A Cornish Mess
Yucca, Watermelon, Tortillas
Fiore Tedesco, Sous chef, Franklin Barbecue, Austin, TX
There Will Be Bloody Marys
Soraya Sobreidad

Acland, John

coconut oil, black cod, dinosaur kale, pork rinds
wildfire lettuce, 'nduja, burrata, roti
Cory Bahr, Chef and Restaurateur, Cotton, Monroe, LA
champagne, skirt steak, yuca, coconut
lychees, phyllo dough, Canadian bacon, candy canes
Melinda Dorn, Sous chef and Instructor, New York, NY
Grilltastic!
Rick Browne, Chef and Author, Seattle, WA
argan oil, apricots, fresh pasta sheets, cheese spread
Heather Priest, Personal Chef, Greenwich, CT
James Briscione
Maneet Chahuan
Each basket contained American staple-themed ingredients.
Brunch Boxes
John Li

Royal Southern

Khasanbi Bidzhiyev

In this episode, the appetizer course was replaced with a breakfast course, the entrée with lunch, and the dessert with dinner. Chef Cain works at Red Rooster Harlem, owned by frequent Chopped judge Marcus Samuelsson.
Basil juice, bananas, coconut butter, jordan almonds
Olivier Desaintmartin, Chef and Restaurateur, Caribou Café, Philadelphia, PA
Charlene Johnson, Executive Chef, 202, New York, NY
All baskets have chicken products.
Grace Lichaa, Manager, Capitol Area Food Bank, Washington, D.C.
Grill Masters: Part Four
Drawing a Flank
Jessica Mogardo, Pastry Chef, New York, NY
Walter D'Rozario, Chef de cuisine, Junoon, New York, NY
Hop Phan, Food Truck Chef/Owner, Dos Chinos, Orange County, CA
Gwen LePape, Executive Chef, New York, NY
quail, Pedro Ximénez sherry, crosnes, cabbage
rice wrappers, morel mushrooms, chia seeds, dandelion greens
dandelion greens, Greek yogurt, liverwurst, catfish
Bruce Kalman, Executive Chef, The Churchill, Los Angeles, CA
ostrich fan filets, purple asparagus, fish roe in a tube, blueberry wine
$50,000 Tournament: Round One
Picked pig lips, spinach, polenta, gummy fried eggs
geoduck, Buddha's hand, black radishes, waffle cones
grapefruit, tuna, hen of the woods mushrooms, graham cracker cereal
All-Stars: Prime Time vs. Day Time

Screenwriter

Kenny Gray, Sous chef, Olivia Restaurant, Austin, TX
Justin Burdett, Chef de cuisine, Miller Union, Atlanta, GA
Break a Crab Leg!
Have a Heart
culotte steak, Okinawa sweet potatoes, turnips, strawberry leather
Tournament of Stars: Rachael vs. Guy!
sugar cookie dough, bittersweet chocolate, figs, yellow miso paste
ground lamb, Stilton cheese, Chinese eggplant, birch syrup
Laura Simpson, Chef de cuisine, The Hotel Hershey, Hershey, PA
bluefish, papaya, ginger snaps, beef jerky
bulgur wheat, pomegranate juice, pineapple, green papaya
palm seeds in syrup, chocolate-covered raisins, dulce de leche, multigrain cereal

Marin, Luca

Germano Minen
Madeline Lanciani, Pastry Chef, Duane Park Patisserie, New York, NY
Jeremy Hanlon, Private Chef, My Fresh Chef, Lantana, FL

Terrence C. Stacey

May

Wade Burch, Executive Chef, South West NY, New York, NY
precooked oxtail, labneh in olive oil, mustard greens, fruit cocktail
Monica Byrne, Chef and Restaurateur, Home/Made, Brooklyn, NY
William Lustberg, Sous chef / saucier, Waldorf-Astoria Hotel, New York, NY
Emilie Friedman, Personal Chef, New York, NY
Jumbo Shrimp, Pepperoncini, Cereal
Milton Enriquez, Executive Chef, Compass, New York, NY
wagyu rib-eye steaks, baby corn, watermelon, coleslaw dressing
Viewers' Choice!
sea cucumber, enokitake mushrooms, white balsamic vinegar, rotisserie chicken
Kris Wessel, Chef and Restaurateur, Red Light, Miami, FL
Luisa Fernandes, Executive Chef, Georgia's Cafe and Bakery, New York, NY
Tiffany Jeffries, Caterer, Sunday Dinner Catering Service, Brooklyn, NY
Robert Wuhl, Charity: The Amanda Foundation
peanut butter, Granny Smith apples, jumbo shrimp
Thirsty for Victory
buttermilk, braeburn apples, kiwis, amaranth grain
Greg Grossman, Student, Professional Children's School, New York, NY
Natasha Pogrebinsky, Chef and Restaurateur, Bear, New York, NY
Adam Goldgell, Chef, Sugo Café, Long Beach, NY
Chris Coleman, Private Executive Chef, Long Island, NY
Steven Brand, Executive Chef, Upstairs on the Square, Cambridge, MA
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.
Frozen Fries with That?
Gillie Holme, Caterer, New York, NY
Andrea Bergquist, Executive Chef, New York, NY
Yes, Virginia, There is a Chopping Block
Michael Jacobs, Food Consultant and Caterer, Miami Heat, Miami, FL
etrog citron, golden beets, wheatgrass, tempeh
dorado, cherry wheat beer, country style pâté, ivy gourd

Carver, Dante

tapioca pearls, carrots, fruit leather, rabbit

Anti-Pasti

flounder, yellow plantains, baby bok choy, mini watermelon
Redemption Competition
$50,000 Tournament: Grand Finale
Frances Tariga, Private Chef, United Nations, New York, NY
Rachel Willen, Culinary Instructor, foodfix, Clinton, NJ
Mikey Robins is the youngest winner of Chopped. The eliminated contestants each received a $1,000 gift card.
Danni Bleil, Food Stylist, Ottsville, PA
cranberry sauce, cheese and green chile tamales, green beans, smoked turkey gizzards
lavash bread, preserved lemons, squab
Denis Weekes, Executive Chef, World Yacht, New York, NY
Ria Pell, Chef and Restaurateur, Ria's Bluebird / Sauced, Atlanta, GA
jackfruit, araucana eggs, coconut macaroons, chocolate covered pretzels
Matt Lambert, Chef de cuisine, Musket Room, New York, NY
Cara Thompson, Executive Chef, The Bayou, Bellmore, NY
rump roast, violet mustard, asparagus, sugar coated fennel seeds
Robert Magsalin, Chef and Entrepreneur, Fükü Burger, Los Angeles, CA
raspberries, asparagus, chicken livers
Coffee cake, mimosas, breakfast sausages, cream-filled chocolate eggs
firm tofu, scotch whisky, dragon fruit, pickled herring
leg of goat, hummus, rhubarb, frisée
spearmint leaf candy, knodel, almond flour, raisins on the vine
Spouting Off

Ewerlöf, Malin

plain donuts, smoked gouda, white chocolate, dried apricots
organic green juice, alligator, hen of the woods mushrooms, mini rainbow marshmallows
Nancy Caballes, Private Chef, Montclair, NJ
pomegranates, polenta log, maple syrup, seafood sausage
carrots, goat cheese, quick grits, pomelo
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.
Jeffrey Saad
Shannon Olvera, Executive Chef, Red Restaurant & Bar, City of Industry, CA
Megan Fells, Chef and Restaurateur, The Artist's Palate, Poughkeepsie, NY
Tommy Wether

hunters, deer ticks, poison ivy

Brigeth Brookins, Sous chef, Banquets Department at the Cosmopolitan, Las Vegas, NV
William Bunn III, Caterer, Brooklyn, NY
Chef Ricks is a chef at Landmarc, a restaurant of frequent Chopped judge, Marc Murphy.
Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, PA
Ralph Battista Jr., Executive Chef, Butterfield 8, New York, NY
bratwurst, scallops, plums, red quinoa
Return and Redeem
Jessica North, Line Cook, St. Francis Fountain, San Francisco, CA
pig organs, fiddlehead ferns, morel mushrooms, bourbon cream liqueur
Elizabeth Mwanda, Founder, Winning Diabetics, New York, NY
Raw Enthusiasm
rainbow trout, Napa cabbage, smoked paprika, white chocolate chips
Fatima Ali, Sous chef, Café Centro, New York, NY

Holiday

Jean-Louis Gerin, Chef and Restaurateur, Restaurant Jean-Louis, Greenwich, CT
sour cherries, croissants, clotted cream, lemongrass
Mario Tolentino, Private Chef, Can Cook Personal Chef Services, New York, NY
Linda Laestadius, Pastry Chef, The Bear Cafe, Woodstock, NY
Nicholas Porcelli, Executive Chef, Shhh, New York, NY
We Love Leftovers!
A Nori Story
Sevan Abdessian, Chef and Restaurateur, Recess Eatery, Glendale, CA
Carrie Weiss, Instructor and Writer, New York, NY
macaroni and cheese, apples, raw cashews, cane syrup
lamb top round, golden raisins, Stilton cheese, edamame
The fish heads used in the entrée round were from northeastern cod.
lamb tagine, miso paste, croissant doughnuts, zucchini blossoms
bay scallops, braeburn apples, sorrel, duck hearts
Mackenzie Hilton, Executive Chef, Mercato Restaurant, Philadelphia, PA
Jon Bignelli, Chef de cuisine, wd~50, New York, NY
Monica Langowski, Private Chef, Chicago, IL
microwavable chocolate cake, baby tatsoi, artichoke liqueur, lamb's head
Aarón Sánchez
Virginia Willis, Chef and Author, Atlanta, GA
Nissa Pierson
canned haggis, smoked gouda, celery, prunes
Flower Power
Chard & True
Crystal Fox, Chef, Sisters Night Club, Philadelphia, PA
Yoanne Magris, Chef and Restaurateur, Yo In Yo Out, New York, NY

Berger, Peter

This is the first episode to feature an all-male panel of judges.
butter crackers, grapefruit, feta cheese, gin
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.
coho salmon, baby eggplant, mustard
brioche, cantaloupe, pecans, avocados
Richard Ingraham, Personal Chef, Atlanta, GA

Punch Line San Francisco

Belly Dance!
Einat Admony, Chef and Owner, Taïm, New York, NY

Carlos

Angela Majko, Sushi Chef, Uchiko, Austin, TX

live

Sheridan Su, Chef and Restaurateur, Great Bao Café, Las Vegas, NV
key lime juice, pepitas, halloumi cheese, hot dog buns
FF6347
This was the first episode to feature four past runners-up.
lamb shawarma, baby romanesco cauliflower, cornichons, chicken flavored potato chips
Lara Paul, Executive Chef, Rivals Steakhouse, Austin, TX
Kayne Raymond, Private Chef, Palo Alto, CA
beef tenderloin, taro root, Japanese eggplant, cherry pie filling

Jashodaben

Gemma Gray
plum tomatoes, jalapeño peppers, crema, malanga coco
The three rounds this time were Breakfast, lunch, and Dinner.
Ryan Bartlow, Chef de cuisine, Frankies 570, New York, NY
Roy Handler, Caterer, Hot Mess Catering, Los Angeles, CA

Bradley, Truman

standing rib roast, guava paste, smoked mozzarella, bok choy
Season's Choppings

Kanakuri, Shizo

Chopped Champions: Finale
Tre Ghoshal

American cinematographer

Michael Bicocchi, Executive Chef, Flex Mussels, New York, NY
Dave Cusato, Sous chef, X2O Xaviars on the Hudson, Yonkers, NY
Steven Tempel, Chef and Restaurateur, Logan's Bar and Grill, Speculator, NY

John Vasicek

Douglas fir brandy, plum pudding, dried persimmon, chocolate Santa
avocadoes, oyster sauce, tofu skins, star fruit
Gyro We Go Again
pork rinds, galangal, purple kohlrabi, rabbit legs and thighs
Michael Giletto, Executive Chef, Cherry Valley Country Club, Skillman, NJ

Asterix Legionnaire

John Atkinson, Chef and Restaurateur, North End Café, Manhattan Beach, CA
Andrew Scurlock, Kitchen Manager, St. James Cheese Company, New Orleans, LA
Coconut, Calamari, Donuts
Matthew Zappoli, Owner and Executive Chef, Tre Amici, Long Branch, NJ
pumpkin beer, fresh cranberries, pecans, instant potatoes
red cherry peppers, mortadella, soft shell crabs
Dinah Surh
Wok This Way
All contestants have been on previously.

444 Battery St

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
One in a Hundred
Burn for the Worse

Side B

Jessica Wilson, Sous chef, A Voce Columbus, New York, NY
Michael Israel, Food Truck Chef/Owner, MOE Deli, Los Angeles, CA
Adrian Ashby, Queens, NY

previssue

Paul Ripley, Food and Beverage Manager, Raritan Valley Country Club, Bridgewater, NJ
Terry Koval, Chef and Restaurateur, Farm Burger, Decatur, GA
David Rotter, Executive Chef, Campo, New York, NY

"Happy?" by Mudvayne

red mullet, shishito peppers, watercress, hot cocoa mix
John Lawson, Sous chef, Gordon Ramsay at The London, New York, NY
Chef Grossman was 16-years old at the time he competed, making him the youngest chef to appear on Chopped outside the special "teen chefs" episode.
red currant jam, merguez sausage, broccoli
banana chips, frozen grilled chicken breasts, candy cane beets, cherry jelly beans
duck confit, red cherry peppers, frozen naan, vanilla beans

'''Eastern Salon

John Brookes

honey soaked nuts, organic red wine, calamansi limes, salted butter crackers
jumbo shrimp, crème de cassis, black quinoa, pastrami
hollandaise sauce, strawberries, walnuts, blue corn tortilla chips
Salvatore Lima, Executive Chef, Giovanna's, New York, NY

"Holiday"

Jordan Andino, Executive Chef, Side Bar, New York, NY
Barry Frish, Chef de cuisine, Restaurant Marc Forgione, New York, NY
pancake mix, strawberry papaya, blue foot mushrooms, pre-cooked chicken feet
Tom McEachern, Executive Chef, Ray's on the River, Atlanta, GA
Gianfranco Franzese, Chef and Restaurateur, Pasticceria Bruno, Staten Island, NY
tuna belly, dandelion greens, canned chickpeas, dates
peas, peaches, eel
On the Line
Trick or Treat, Chicken Feet!

Bidzhiyev, Khasanbi

Melinda Beaulieu, Private Chef and Nutritionist, New York, NY

Justin & Jesse Silvas

Italian orange liqueur, cheese crackers, cherimoya, Jordan almonds
Andres Figueroa
Marc Matsumoto, Private Chef, New York, NY
Clark Barlowe, Sous chef, Clyde's Tower Oaks Lodge, Rockville, MD
Maneet Chauhan
Cook Your Butt Off!
flour tortillas, prosecco, Canadian bacon, roasted chestnuts
The baskets are filled with leftovers.
Cris Spezial, Caterer, Nyack Gourmet, Nyack, NY
Guillaume Thivet, Executive Chef, Bouley Bakery and Market, New York, NY
Jason Zukas, Chef Consultant, Bocca Fina, Queens, NY
Laurie Potts, Executive Chef, Wild Horse Saloon, Nashville, TN
Brandon Boudet, Chef and Restaurateur, 101 Coffee Shop, Dominick's, Little Dom's, and Tom Bergin's Tavern, Los Angeles, CA
Canadian bacon, roasted piquillo peppers, tomatillos, instant noodle soup
Matthew Wheelock
This was the first episode to feature an ingredient, violet mustard, that the judges were not familiar with.
Green Apps and Lamb
caramel popcorn, red plums, prosecco, udon noodles
Laurielle Clark, Private Chef, New York, NY
Tina Aleandri, Executive Chef, Noche Tequila and Tapas Bar, Atlanta, GA

Platinum

chicken breast, blue corn tortillas, Tuscan kale, sea urchin
grape jelly beans, buttermilk, wonton wrappers, sweet potatoes
polenta, Pedro Ximénez sherry, beets, whipped topping
Joey Fatone
Ian Muntzert, Chef de cuisine, Commonwealth, San Francisco, CA
Jackie Khanich
amaranth leaves, blackberries, lamb fries, curd chile

Works by empire of setting

smelt, dried red currants, cheese curls, rack of wild boar
ripened plantains, prosecco, crystallized ginger, bacon
Michael DiIonno, Chef and Restaurateur, Avenue Bistro Pub, Verona, NJ
Zeb Stevenson, Executive Chef, Livingston Restaurant and Bar, Atlanta, GA
Oatmeal, dried currants, yuzu juice, vanilla ice cream
canned mandarin oranges, red pearl onions, chicken thighs, pork hock
Andre Marrero, Chef tournant, L’Atelier de Joël Robuchon, New York, NY
This episode featured four past runners-up.
Grill Masters: Part Two
lutefisk, hazelnuts, pinot noir, dried lobster mushrooms
strawberry mints, salt bagels, cream cheese, cotton candy grapes
smoked eel, cream cheese spread, quince paste, hericots verts
Damon Gordon
margarita mix, quick cook grits, marionberry preserves, vanilla yogurt
Rory MacDonald, Head Pastry Chef, Tocqueville, New York, NY
leftover pizza, leftover beer, graffiti eggplant, dried plums
The Icing on the Steak
lamingtons, lemon verbena, wattleseeds, blueberry pomegranate lollies
Chopping in a Winter Wonderland

Billboard Hot Modern Rock Tracks number-one single

Teen Talent
red carrots, goat's butter, paneer, potato crisps
Champions' Tournament: Grand Finale
flank steak, sour cherries, espresso powder, crosnes
Corinne Trang, Chef and Educator, Westport, CT
Joe Wetherbee
Against the Tide
Ian Friedman, Executive Chef, Rainwater Grill, New York, NY
"Dream'n of Redeem'n"
Chopped Champions: Part 1
wasabi root, blueberries, cocktail blinis, guanciale
Jeffrey Saad ''
Willie Box, Executive Chef, 793 Juniper, Atlanta, GA

Kitchee

CD 2

SeriesEp

This is considered part of Season 14, but aired after the beginning of Season 15. 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
breakfast sausage, cantaloupe, potato rolls, coconut flakes
deep dish pizza, rabbit escabeche, swiss chard, pineapple cheese spread
mutton chops, baby leeks, banana potatoes, orange gelatin
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.
Colin Kruzic, Executive Chef, New York, NY
Madison Cowan, Chef and Caterer, Avenue Inc, New York, NY
John Creger, Head Chef, Gallow Green, New York, NY
Chicken noodle soup, ground beef, spinach, salsa
Maria Velez, Chef and Restaurateur, Mojito Cuban Cuisine, Brooklyn, NY

"The Hand that Feeds" by Nine Inch Nails

shiso leaves, pita bread, feta, adzuki beans
All of the chefs are heroes in their community. Judge Cheryl Barbara was the winner of the first school chef episode, Class Acts .
oysters, clementine oranges, Chinese okra, French dressing
All baskets contain something with chocolate.

Balloy

Aakash Chopra

cherries, pumpernickel bread, curry powder, yuzu juice
Massimo Felici, Executive Chef, Ristorante DeGrezia, New York, NY
Tommy Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ, Gilbert, AZ
parsnips, limoncello, soda crackers, sharp cheddar cheese
pickled pigs feet, butter beans, coleslaw mix, sweet potato chips
Untrained, Undaunted
Chopped Champions: Part 3
Cornish hens, baby beets, celeriac, blueberry balsamic vinegar
Ashley Hough, Personal Chef, Los Angeles, CA

Keeper

John Sierp, Chef, New York, NY
butternut squash soup, fennel, orange cranberry muffins, tofu turkey
pancake mix, guava nectar, Aleppo peppers, Asian style beef jerky
beef tip cap, cognac, green bean chips, cinnamon rolls
dried persimmon, phyllo dough, pepper jack cheese, sweetbreads
coquitos, turmeric, empanada wrappers, corn on the cob
blueberries, bread & butter pickles, saffron, fruit ring cereal
Step Right Up!

Arnet, Heather

Extreme Halloween
Paul Rut, Chef / Engine 262, F.D.N.Y., New York, NY
When Chefs Collide
Daniel Moreno, Sous chef, BLT Steak, New York, NY

highest ft

Zoe Feigenbaum, Chef and Restaurateur, Zoë, New York, NY
James Briscione, Chef Instructor, Institute of Culinary Education, New York, NY
Sam Nuckols
habanero chiles, bittersweet chocolate, fresh sardines
Joel Javier, Sous chef, Telepan, New York, NY
ground turkey, black garlic, raspberries, pickled watermelon rind
Bryce Shuman, Sous chef, Eleven Madison Park, New York, NY
chicken intestines, red miso, Savoy cabbage, clementine oranges
Ariane Resnick

Ageing

Gabriele Corcos
Renita Mendonca, Culinary Instructor, Cambridge School of Culinary Arts, Cambridge, MA
rice cakes, chicken thighs, plantains, fruit punch, cocktail onions
Zaina Dellaquila, Executive Chef, Condé Nast Cafe, New York NY
Brandi Chastain, Charity: Bay Area Women's Sport Initiative
David Goldwhite, Private Personal Chef, New York, NY
Sunny Hostin

Chesterfield, England

rabbit kidneys, baby beets, merguez, salt and vinegar potato chips
Mike Gowland, Chef and Firefighter, Manning's Eat-Drink-Cheer, New Orleans, LA
kosher pickles, catfish filets, green plantains, young coconut
Daniel Bojorquez, Chef de cuisine, Sel de la Terre, Boston, MA
black forest bacon, ricotta pancakes, smoked salmon, prune juice
ground pork, camembert, sweet vermouth, haricots verts
Tyler Bloch, age 14, Jericho, NY
bubble tea, papaya, coconut butter, chocolate-covered bananas
Shania Thomas, Food and Finance High School, New York, NY
Hugh Mangum, Executive Chef and Owner, Mighty Quinn's, New York, NY
McCaily Cranna, Sous chef, Hudson's on the Bend, Austin, TX
sour beer, cherimoya, raspberries, brown bread in a can
Cody Utzman
Luca Manderino, Chef and Restaurateur, La Sosta Enoteca, Hermosa Beach, CA

NFL Europe seasons

granola bars, heirloom cherry tomatoes, Chinese five spice, piloncillo
Josie Gordon, Personal Chef, New York, NY
Joey Campanaro
Hawaiian blue prawns, tomatillos, chayotes, hatch chile taffy
boudin blanc, chanterelle mushrooms, baby artichokes, orange marmalade
Fright Bites
button mushrooms, dried dates, duck hearts, chocolate covered cherries
Alan Harding, Chef, The Food Truck @ Hot Bird, Brooklyn, NY

Moos, 2010

Marie-Claude Mendy, Chef and Restaurateur, Teranga, Boston, MA
Leftover Rescue Mission
All the ingredients in the baskets were chosen by viewers via social media .
kale, fruit cocktail, cottage cheese, marrow bones
Gina Rodriguez, Executive Chef, Kokopelli Restaurant and Tequila Bar, Philadelphia, PA

England, United Kingdom

Asian long beans, red jalapeño peppers, calvados, escargots
Soulayphet Schwader, Executive Chef, Talay Restaurant, New York, NY
beef shoulder, baby artichokes, blood oranges, cashew butter
Katie Rosenhouse, Pastry Chef, Olana Restaurant, New York, NY
Noureddine Elgheur, Caterer, Sweet Savories Catering, Brooklyn, NY
cardoons, chanterelle mushrooms, pickled green beans, turkey burgers
Pride of New Orleans
Chopped Liver
Yuzu Never Know

black

Ross Gill, Executive Chef and General Manager, Home Restaurant, New York, NY
goat chops, churros, tequila, huitlacoche
hamachi, quail eggs, dried cherries
Andrew Markert, Executive Sous chef, PS7, Washington, DC
Vaughn Crenshaw, Executive Sous chef, Khloe Bistrot, Fort Lee, NJ
Pizza Perfect
crab legs, sweet vermouth, asparagus, Mexican wedding cookies
sturgeon filets, cucumber, yuzu juice, black mission figs
Joseph Brown
This aired after the beginning of Season 16 yet is a part of Season 15. Chef Ramborger is the first deaf chef to participate in the show. He was accompanied by interpreter Lydia Callis.
Jemell Simpson, Caterer, Taste My Expression Catering, New York, NY
During each of the three rounds, Chef Matarese failed to complete plating his dishes.
Antonia Donnelly
Kenneth Johnson, Executive Chef, Pescatore, New York, NY
beef tenderloin, mango, gruyère cheese, kochujang

Baby

ostrich eggs, plantains, dried strawberries, galangal
Marrowly We Roll Along
andouille sausage, lychees in syrup, jalepeño peppers, canned cheese
Tasha Smith, Charity: Planned Parenthood
pork loin, watercress, galia melon, taro root
Lester Walker, Sous chef, Copia, New York, NY
Fany Gerson, Pastry Chef, La Newyorkina, New York, NY
Rachel Klein, Executive Chef, Seaport Hotel, Boston, MA
sea beans, ginger ale, pork tenderloin
dried black licorice root, pork rinds, macadamia nuts, limoncello
Anna Maria Santorelli, Chef and Restaurateur, Anna Maria's, Larchmont, NY
whole turkey, brussels sprouts, giblet gravy, pumpkin pie ice cream
acorn squash, orange sherbet pops, sour cream, wheatgrass
Lauren Von Der Pool
Cara Thompson, Sous chef, Miami, FL
grape flavored gelatin, lemon verbena, brie, shortbread cookies
Carnie Wilson, Charity: Weight Loss Surgery Foundation of America
Virginia Monaco, Chef, The Vanderbilt, Brooklyn, NY
Claudia Fleming
pumpkin pie, French-fried onions, dried oysters, turkey

IngEnt

Jesse Itzler

Chris Nirschel
Bradley Stellings
FF8C00
Bill Feldman, Chef and Entrepreneur, New York, NY

Malja Dasht

spaetzle, moustalevria, walnuts, Japanese cola candy
Tabb Singleton, Sous chef, Nola, New Orleans, LA
corn tortillas, dried chipotle peppers, blueberries, violet mustard
Vincent Williams, Chef and Restaurateur, Honey's Kettle Fried Chicken, Los Angeles, CA
Josh Watkins, Executive Chef, The Carillon, Austin, TX
Hoofin' It!

Montilla

sea scallops, guaje beans, aged cheddar, pickle juice
ground beef, wonton wrappers, cream of mushroom soup, bananas
Wurst Case Scenario
freeze dried grapes, marrow bones, Marcona almonds, cannoli cream
Jamie Bissonnette, Chef and Restaurateur, Toro and Coppa, Boston, MA
Time & Space
Sylvain Harribey, Executive Chef, Sofitel, New York, New York, NY
Rory O'Farrell, Executive Chef, Ayza Wine & Chocolate Bar, New York, NY
Marie-Claude Mendy, Executive Chef/Owner, Teranga, Boston, MA

Rangers

Vic "Vegas" Moea
Mother's Day
ground turkey, piquillo peppers, gooseberries
Einat Admony
Josh Greenfield, Caterer/Internet Chef, Brooklyn, NY
lacinato kale, finger lime, gummy tarantulas, pre-cooked pig snout
rosca de reyes, wagyu rib-eye steaks, broccoli, cocktail sauce

Hinduism and Sikhism

Wilhemina Bell, Executive Chef, Children's Village/Program Coordinator, C-CAP , Philadelphia, PA
This was a "nose-to-tail" themed competition. The pig organs in the entrée 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.
A Chopped Thanksgiving
scallops, cranberry juice, artichokes, burdock root
Chris Leahy, Executive Chef, Lexington Brass, New York, NY
Julio Lazzarini, Executive Chef and Owner, Orillas Tapas Bar and Restaurant, Wilmington, DE
hamachi, beets, tortilla chips, Malta
Scott Pajak, Chef de cuisine, Lagasse Stadium at the Palazzo Resort, Las Vegas, NV
Molly Peck, Caterer, The Vanilla Orchid Catering, Austin, TX
arak, canned pumpkin, amaretti cookies, cayenne pepper
Justin Gaines, Executive Sous chef, Zanaro's Italian Restaurant, White Plains, NY
Elizabeth Karmel
E1A95F

The Twin Towers

Ambitious Amateurs
speck, toybox squash, fontina cheese, marrow bones
Penny Davidi
fenugreek, new potatoes, bison short ribs, cheese spread in a jar

John

kimchi, apple sauce, gefilte fish, lavash
Tasheena Butler, Chef and Caterer, T. Marie's Kitchen & Catering, New Orleans, LA
Rodney Henry, Pie Maker, Dangerously Delicious Pies, Baltimore, MD / Washington, DC
calf's liver, fava greens, honey wine, halloumi
This is considered part of Season 14, but aired after the beginning of Season 15. All of the contestants in this episode except for Scott Conant have competed on Chopped previously.
ginger beer, pickled daikon, okra, alligator tenderloin
shishito peppers, ground pork, grape jelly, sausage gravy

CD 1

Connor Dimaio

turkey sausage, rutabaga, green bean casserole, honey baked ham
Each basket included an ingredient from a duck.
Walter Lewis, Chef / Engine 35, F.D.N.Y., New York, NY
Natasha Pogrebinsky
Good Chop, Bad Chop?
frozen pancakes, tamarind paste, farmer's cheese, orange sherbet
This is the first episode to feature four chefs who are natives of different countries.
halibut, aquavit, Chinese spinach, Mexican chorizo
dorade, baby beets, beef jerky, coffee liqueur

Operación Escorpión

Nathanial Zimet, Chef and Restaurateur, Boucherie, New Orleans, LA
Chopped Tournament of Stars: Actors
falooda glass noodles, oranges, graham crackers, Armenian string cheese
razor clams, breakfast radishes, green grape tomatoes, shrimp paste
quahog clams, rhubarb, almond butter cookies
Terri Wahl, Chef and Restaurateur, Auntie Em's Kitchen, Eagle Rock, CA
Jackie Baldassari, Roundsman, Olde York Country Club, Chesterfield, NJ

Side A

canned pumpkin, malted chocolate balls, pie crust, lamb heart
Terry Accaira, Head Cook and Nutritionist, Avery/Parsons Elementary School, Buena Vista, CO
This episode aired after the start of seasons 19 and 20. This episode aired on a Monday.
milk stout, stout beer jelly, soft pretzels, peaches
Fritz Knipschildt, Chef and Chocolatier, Knipschildt Chocolatier, Norwalk, CT
All contestants are firefighters.
striped bass, corn tortillas, applesauce, okra
gummy skull, collard greens, sweetbreads, dehydrated weaver ant eggs
Chef Klette-Kolton is the business partner of Lauren Gerrie, runner-up of the second Chopped Champions tournament.

'Eua

Bannost-Villegagnon

asparagus, chorizo, button mushrooms, canned peaches
Lish Steiling, Assistant Food Stylist, Today, New York, NY
All the chefs are celebrities competing for a charity. As a food safety measure, at the start of the entrée round the competitors were informed that rosca de reyes contains several small baby Jesus figurines.
Carla Contreras, Private Chef and Owner, Red Clog Kitchen, New York, NY

Scathophaga

pasilla chiles, peppermint patties, sour cream, boniatos
spiral ham, green plantains, water chestnuts, spiced rum
Shanna Horner O’Hea, Chef and Innkeeper, The Kennebunk Inn / Academe Brasserie and Tavern, Kennebunk, ME
Dimitri Voutsinas, Executive Sous chef, Water's Edge, Long Island City, NY
vanilla cupcakes, chicken tenders, avocados, kochujang
Diana Sabater, Philadelphia, PA
Erica Wides, Chef Instructor, Institute of Culinary Education, New York, NY
The ingredients used in this episode were leftovers.
Chopped Champions Event, Round One: The Ultimate Face-off

Asterix the Legionary

Kent Rathbun
Joe Rego, Executive Chef, Club Opera, Atlanta, GA
smoked pork chops, savoy cabbage, ginger snap cookies, blood sausage
Araucana eggs, waffles, maple syrup, Canadian bacon
Gwen LePape, Executive Chef, Frederick's Restaurant, New York, NY
lamb top round, rutabagas, carrot jam, grenadine
Faye Hess, Cooking Teacher and Blogger, "FayeFood" food blog, New York, NY
Thyme Flies
Chopped Family Feud
sliced almonds, Okinawan sweet potatoes, brioche, sambuca
Charge!
Unsung Heroes
Prasad Chirnomula, Executive Chef, Thali, New Haven, CT

Congenital dyserythropoietic anemia

Mikey Robins, age 14, Philadelphia, PA
Rob Runn, Food Service Specialist, USCGC Sturgeon Bay (WTGB-109), Bayonne, NJ
Megan Johnson, Executive Chef, Elsewhere / Casellula Cheese & Wine Café, New York, NY
jumbo shrimp, edamame, golden raisins
Nigel Spence, Owner and Executive Chef, Ripe Kitchen and Bar, Mt. Vernon, NY
Anup Joshi, Chef de cuisine, Tertulia, New York, NY
fresh horseradish, goat chops, oatmeal, snap peas
wilted carrots, potatoes with eyes, parmesan cheese rinds, meat trimmings
Penn Jillette, Charity: Opportunity Village

May 2013

Punjab Delhi Mumbai

watermelon, dried shrimp, dried porcini mushrooms, Hawaiian snapper
plums, candy canes, fruitcake, hot cocoa mix
baby eggplants, gooseberries, eggroll skins, lapchang
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.
Kimberly Parris, Personal Chef and Caterer, K. Parris Catering & Personal Chef Service, New York, NY
Chris Coombs, Executive Chef, Dbar, Boston, MA
Tina Adams
scallops, Chinese broccoli, tamarillos, finger limes
Lotte Duncan, Chef and Culinary Instructor, English Country Cookery School, Buckinghamshire, England
The basket ingredients were inspired by the Australian theme.
Nate Appleman
Derek Walker, Executive Chef, Bread and Roses Café, Venice, CA
All the chefs are teens that are competing for the chance to win a $40,000 scholarship.
Natalia Machado, Junior Executive Chef, Industria Argentina, New York, NY
celery root, cinnamon candies, blackberries, marshmallow spread
Cory Comeau, Executive Chef, Stephanie's on Newbury, Boston, MA
Aussie Awesome
Wayne Lyons, Chef and Restaurateur, Soul Flavors, Jersey City, NJ
Redemption Intention
Tony Kang, Sous chef, Brookville Country Club, Upper Brookville, NY
All baskets have ingredients with a Halloween theme. The episode originally aired prior to Halloween Wars.
Denise Baron, Executive Chef, Burtons Grill, Boston, MA
John Sierp, Executive Chef, White Cloud Catering, New York, NY

off

Kat Ploszaj, Executive Chef, Petit Oven, Brooklyn, NY
Chuck Hughes
chai tea latte, lady gala apples, black licorice, puff pastry
tofu, green plantains, maple-bacon ale, mangoes
Jeremy Duclut, Executive Chef, Georges' Bar and Restaurant, Wayne, PA
goose, Irish cream liqueur, maraschino cherries, blue cheese
Despite its reputation, the blowfish tails were farm-raised and did not have the poison.
kettle-style potato chips, black currant jam, red Anjou pears, Japanese mayonnaise
Chris Trapani, Food Truck Chef/Owner, Urban Cowboy, Austin, TX
Jaquy Yngvason, Food Stylist, New York, NY
ancho chiles, semi-sweet chocolate, black plums
A Bunny Thing Happened
Peri Peri Determined
potato pancakes, purple kohlrabi, Korean melon, goat brains
Mona James, Executive Sous chef, Palm Restaurant, New York, NY
All baskets have beer in them.
Every contestant is a mother. The intro to this episode consists of a generic statement about mothers followed by the introduction of the contestants.
figs, burrata, piadina, chinotto
Nick Vazquez, Azúcar Cuban Cuisine, Jersey City, NJ
David Viana
clotted cream, passion fruit purée, spirulina, angel food cake

Twilight Children

Mike Solyn, Freelance Chef, New York, NY
Michele Harriott, Catering Chef, CulinAriane, Montclair, NJ
Spanish tortilla, serrano ham, chayote, squid
yak steaks, mesquite syrup, peanut butter sandwich cookies, Tuscan kale
ladyfingers, baby fennel, almond paste, root beer jelly beans

SeasonEp

cocoa nibs, blackberries, corn tortillas, ginger
Bradley Boyle, Chef and Restaurateur, Salt Gastro Pub, Byram, NJ
duck prosciutto, purple asparagus, Korean melon, Greek Easter bread
Romilly Newman, "Little Girl in the Kitchen" food blog, New York, NY
Jackie Lee, Private Chef, New York, NY
Kate Squibb, Sous chef, 158 Café, South Portland, ME
Jesse Olson, Executive Chef, Vanderbilt, Brooklyn, NY

Terry Stacey

Maine lobster, hot dogs, frozen lemonade, potato chips
Chris Coombs, Chef and Restaurateur, Dbar, Boston, MA
Jeremy Spector, Chef and Restaurateur, The Brindle Room, New York, NY
Blood Orange Sorbet, Sweat, & Tears
Lucas Grabeel, Charity: Harmony Project
watermelon, sweet potatoes, knockwurst, almond butter
Cornish hens, Concord grapes, gruyère cheese, banana leather
Philip Meoli, Chef de cuisine, Brooklyn Pub, Brooklyn, NY
frog legs, yuzu marmalade, gin, firm tofu
galia melon, Chinese okra, pistachios, beef heart
Anette Kreipke, Ridgefield, NJ
Canned Peaches, Rice Cakes, Beets
C8A2C8
Nicole Puzio, Executive Chef, Ox Restaurant, Jersey City, NJ
Ingredients that are typically scrapped are used in the baskets.
sardines, corn on the cob, xtabentun, canned sloppy joe filling
Michael Ferraro, Executive Chef, Delicatessen, New York, NY
Chris Lukic
cockles, kohlrabi, pita bread
C41E3A
Siggy Sollitto, Executive Chef / Owner, Siggy's Good Food, Brooklyn Heights, NY
Klaus Kronsteiner, Chef de cuisine, Liberty National Golf Course, Jersey City, NJ
Peter Kontomanolis
Nate Echelberger, Pastor, Gateway Church, Austin, TX
yucca, calimyrna figs, hoisin sauce, red jalapeños
Margaritte Malfy, Executive Chef and Co-owner, La Palapa, New York, NY
Andrea Glick, Private Chef and Instructor, Long Island, NY
Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX
Mark Twersky, Cullinary Instructor, The French Culinary Institute, New York, NY
sunflower seeds, grapes, cream cheese, canned pineapple
Sean Brasel, Executive Chef, Meat Market, Miami, FL
FFFFFF
Big Fish, Small Basket
John P. Greco, Chef and Restaurateur, Philip Marie, New York, NY
Beer Here!
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.
Beef tongue, Chinese broccoli, candied citron,microwavable chocolate cake
flank steak, chicory, pepino melon, granola bars
Debra Whiting, Chef and Restaurateur, Red Newt Cellars Winery and Bistro, Hector, NY
aged cheddar cheese, Granny Smith apples, hamburger buns, vanilla frosting

nextissue

All the basket ingredients were leftovers.

Rob Cavallo, Green Day

David Fuñe, Executive Chef, Vizzi Truck / Temecula Creek Inn, Los Angeles, CA / Temecula, CA
rack of wild boar, artichokes, ketchup, sauerkraut
My Froggy Clementine
yuzu marmalade, whipped cream cheese, hot sauce, corn flakes cereal
cinnamon toast cereal, Asian pears, chocolate covered raisins, camembert

Hancock Brook along Hancock Brook Trail.

Khasanbi Eduardovich Bidzhiyev

non-LP track

Blake Orchard
Fabian Ludwig, Executive Chef, Gramercy Park Hotel, New York, NY
Matt Dunn
Charles Oakley, Charity: Save Our Strength
In A Pinch
Jared Braithwaite, Executive Chef, Layla, New York, NY
Josh Emett, Chef de cuisine, Gordon Ramsay at The London, New York, NY

true

Tek Moore, Executive Chef, Le Barricou, Brooklyn, NY

Green Day - Holiday cover.jpg

Chopped Champions Event, Round Four: Bring It!
Ming Lu, Line Cook, Le Cirque, New York, NY
catfish, tomatillos, marshmallows, rutabagas
Roshni Mansukhani, Executive Sous chef and Private Chef, Boston, MA
Salty Veggies & Heated Battles
Cape gooseberries, falooda glass noodles, watercress, bacalao
Tre Ghoshal, Chef and Owner, Adara, Montclair, NJ
Nadia G.
sorghum molasses, kefir, cactus pear, pigs in a blanket
Tim Cipriano, Director of Food Services, Guilford Public Schools, Guilford, CT
Class Acts
saltine crackers, green papaya, dried mangoes, cotton candy
High Hopes
This is the first episode to feature four British chefs.
Chopped All-Stars: Celebrities
An Egg Up
cuttlefish, long beans, sweet piquanté peppers, bittersweet chocolate
Richard Blais
BFBFBF
George Rallis
rainbow trout, baby turnips, tamarind concentrate, serrano ham
Michael Chen, Executive Sous chef, Yellowtail Japanese Restaurant & Lounge, Las Vegas, NV
eggnog, panettone, pomegranate molasses, Hanukkah gelt
Chopped Tournament of Stars: Comedians!
cactus pear, soft pretzels, farmhouse cheddar, wheat beer
Duff Goldman
branzino, piquillo peppers, jicama, chocolate sandwich cookies
lavash, kumquats, mulling spices, chocolate turkeys
fish heads, hon-shimeji mushrooms, crema, sugar cookie dough
Chris Houlihan, Chef de cuisine, AFrame, Los Angeles, CA
mitmita, sauternes, cream-filled snack cakes, cottage cheese
Sam Kass
All-Stars: Grand Finale
Brandon Frohne
Own It!
barramundi, apricot paste, poblano peppers, abbey style beer
Steve Overlay, Chef and Executive Pitmaster, Memphis Championship Barbecue, Las Vegas, NV
Rebecca Newell, Executive Chef, The Beehive, Boston, MA
Jason Zukas, Executive Chef, New York, NY
Viewers Choice Baskets

Nigel de Longchamps

rainbow chard, papaya, granola, parsnips, calamari
freeze dried roast beef, torshi, rainbow chard, mint yogurt soda
Sean Scotese, Freelance Chef, New York, NY
Lynette Thomas, Head Cook, St. Martinville Primary School, St. Martinville, LA
Nelly Godfrey, Chef and Restaurateur, Lima's Taste, New York, NY
All of the chefs in this episode were amateurs.
Celebrity Holiday Bash
bangers, apple chips, asparagus, chocolate-covered almonds

Eilat, Avraham

cube steak, salsa, queso fresco, frozen french fries

Ivo, Tommy

Lola Garand, Consulting Chef, New York, NY
Butternut squash, pie dough, aged gouda cheese, nordic honey wine
Mustapha Rahiim, Executive Chef, New York, NY
durian, lime gelatin, imitation crab meat, crunchy cheese curls
Mia Castro, Chef de partie, Las Vegas, NV
Eric Buss
mango chutney, white apricots, blue cornmeal, bacon bits
Jeff Eng, Executive Chef, Clyde's Tower Oaks Lodge, Rockville, MD
Warren Schierenbeck, Chef and Restaurateur, DoSi Cafe, Staten Island, NY
Chris Sell, Chef and Restaurateur, Chipshop, Brooklyn, NY
collard greens, jumbo shrimp, corn chips, olive loaf
Jennifer Story
Mogan Anthony, Executive Chef, Village Social, Mount Kisco, NY
John dory fish, arugula, vodka martini, pate
liquid breakfast drink, pink wafer cookies, crystallized ginger, red bosc pears

Sir Peter Berger

Mihoko Obunai, Freelance Chef, Atlanta, GA

Final

Chef Eakins works at Ditch Plains, which is owned by Chopped judge Marc Murphy.
Make A Splash!
challah, almond butter, tamarind pods, delicata squash
Easy Peasy?
vodka, crescent roll dough, sesame seeds, blueberry jelly beans
bananas, pomegranate juice, phyllo dough, white miso
chicken breast, dandelion greens, starfruit, cherry liqueur

origdate

Remy Ayesh, Culinary Instructor, French Culinary Institute, New York, NY
Vinson Petrillo, Executive Sous chef, Caviar Russe, New York, NY
Marc Spooner, Production Chef, Great Performances Catering, New York, NY
Bacon appears in every basket.
Jude Huval, Executive Chef, Pat's Fisherman's Wharf, Henderson, LA
Liver and Learn
rack of antelope, stinging nettles, jicama, port wine cheese
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.
Maxcel Hardy, Private Chef, New York, NY
Tony Biggs, Director of Culinary Operations, Second Harvest Food Bank, New Orleans, LA
Robyn Lindars, Chef and Blogger, "Grill Grrrl" food blog, Miami, FL
razor clams, andouille sausage, lime pickles, cajun chips
izote flowers, smoked butter, rhubarb, chicken in a can
Nick Grosz, Executive Chef, Norwood Club, New York, NY
Afton Farnsworth
Natalie Jacocks, Line Chef, Fette Sau, New York, NY
Shaya Klechevsky, Personal Chef and Instructor, At Your Palate, New York, NY
green cerignola olives, honey distilled liqueur, Lady Gala apples, Kaiserschmarrn

Newsholme

wafer sheets, vanilla pudding cups, lemon soda, blow torch
flour tortillas, English cucumbers, fresh fava beans, pickled beef tongue
venison tenderloin, quince, eggnog
Samantha Buyskes, Chef and Restaurateur, Simply Red Bistro, Ithaca, NY
Kurt Ramborger, Caterer, Austin, TX

Kanshi Ram, Baba

Prime rib, amarone wine, potato gratin, shallot confit

Todd Worly

Dan Giusti, Executive Chef, 1789 Restaurant, Washington, DC
carrot juice, white chocolate chips, baby beets, hominy

Lu, Jianren

cacao paste, peanut butter cups, baumkuchen, cherries
rack of wild boar, broccolini, hazelnuts, vanilla fondant cake
blueberry goat cheese, pecans, churros, champagne
Joe Dobias, Chef and Restaurateur, Joe Doe Restaurant, New York, NY
chicken thighs, bitter melon, cream cheese, papadum
tomatillos, crème fraîche, plain donuts
Jeff Mauro
Anthony Locastro, Executive Chef, Downtown Association, New York, NY
celery root, rainbow chard, flat iron steak, chocolate frosting
Peter Karapanagiotis, Executive Chef, Privé Mediterranean Restaurant, Philadelphia, PA
James Lee, Chef and Restaurateur, New York, NY
speck, sfogliatelle, crabapples, brewer's yeast
Dewey Losasso, Executive Chef, The Forge, Miami Beach, FL
Nadege Fleurimond, Caterer, Fleurimond Catering, New York, NY
grape leaves, sesame seeds, honeydew melon, pickled ginger
Rhonda Deloach, Head Chef / Food Service Director, Common Ground High School, New Haven, CT
John Ramirez, Executive Sous chef, Castle on the Hudson, Tarrytown, NY
Marc Anthony Bynum, Executive Chef, Venúe 56, Hauppauge, NY
beef shoulder, fish sauce, canned pumpkin
steel cut oats, feta cheese, watermelon syrup, huckleberries
Sean Mell, Omakase Chef, Nobu, New York, NY
Phil Crispo, Assistant Culinary Professor, Culinary Institute of America, Hyde Park, NY
Jeffrey Baruch, Executive Chef, London Lennie's Seafood Restaurant, New York, NY
Vito Facciabene, Chef and Restaurateur, Vibano's Trattoria, Bronx, NY
Peter Giannakas, Chef and Restaurateur, Ovelia Psistaria Bar, New York, NY
Kirby cucumbers, beignet mix, lemon-lime soda, nata de coco
polenta, lambic beer, pineapple, hot dogs
Heidi Greening, Georgetown, TX
kombucha, rambutan, egg white powder, candied nuts
ginger snaps, crème fraîche, instant coffee, carrots
Giuliano Matarese, Executive Chef, Arte Café, New York, NY
Rick Giffen, Executive Chef, Stratosphere Las Vegas, Las Vegas, NV
Jacques Torres
pickled sausage, mache, blood oranges, southern cabbage
Neil Fuentes, Personal Chef, New Haven, CT

Episode notes

New Zealand mussels, Bosc pears, marula liqueur, frozen waffles
Michael Maroni, Chef and Restaurateur, Maroni Cuisine, Northport, NY
A Very Piggy Halloween
Marja Samsom, Caterer, New York, NY
Raffaele Spadavecchia, Executive Chef, Scottadito Osteria Toscana, Brooklyn, NY
chicken wings, soba noodles, celery, string cheese

Scalzi, Skeeter

Joe Youkhan, Executive Chef & Owner, Tasting Spoon Food Truck, Orange County, CA
wild boar roast, sweet potato chips, nopales, acai berry juice
Shawn Smiley, Executive Chef, The Buffet at Aria, Las Vegas, NV
phyllo dough, gorgonzola cheese, pineapple rings, blueberries
Kate Lee Squibb, Sous chef, South Portland, ME
David Guas, Chef and Restaurateur, Bayou Bakery, Arlington, VA
Deborah Bicknese, Executive Chef and Restaurateur, Beast, Brooklyn, NY
Okinawan sweet potatoes, coconut flakes, calvados, marshmallows
squab, peanut butter and jelly, red quinoa, karela
Angie Shaghaghi, Chef Instructor, Creative Cooks, New York, NY
Each basket contained an Easter-themed ingredient.
Greek yogurt, sugar cane, cactus pears, popcorn kernels

Easy to moderate difficulty, some rock scrambling.

Roxy Belfiore
Zakary Pelaccio
baby octopus, bok choy, oyster sauce, smoked paprika
clementine oranges, scotch whiskey, basil, toasted oats cereal
lump crab meat, dried shiitake mushrooms, pink grapefruit, bran cereal
Victor Cabezas, Chef and Owner, Misaví, Totowa, NJ
dried apricots, gingerbread cookie dough, elderflower liqueur, halva
Jennifer Cole, Executive Chef, Taberna, New York, NY
James Kilberg, Executive Chef, Il Poggiolo, Chicago, IL
tikka masala sauce, asian long beans, hanger steak, serrano ham croquettes
black mission figs, slivered almonds, lemons
black radishes, smoked beef tongue, garbanzo beans, Italian anchovies
matzo, Lady Gala apples, walnuts, borscht
Taryn Mumpower, Baker, Pick Your Poison Bake Shop, Las Vegas, NV
Chilean sea bass, avocado, dried wakame seaweed, popcorn balls
turkey tenderloin, double yolked eggs, pattypan squash, finger limes
Corwin Kave, Executive Chef, Fatty Crab / Fatty 'Cue, New York, NY / St. John, VI
Sinbad, Charity: Downtown Dog Rescue
saba, garlic chutes, Canadian bacon, trout
Coolio, Charity: Jarez Music Foundation
gingersnaps, sweet potatoes, farina, turbot

ملجادشت

fenugreek, cinnamon toast cereal, Japanese mayonnaise, frozen peas
Larry Baldwin, Executive Chef, David Burke Fromagerie, Rumson, NJ
pitted dates, frozen pie crust, caramel candy, stout beer
rainbow chard, tonic water, malanga coco, rabbit
Allison Sosna, Executive Chef, DC Central Kitchen, Washington, DC
coconut jam, shredded phyllo dough, ginger ale, peanut caramel candy bars

South China

Andy Bates, Pastry Chef, Eat My Pies Street Market, East London, England
sweetbreads, dried dates, red malabar spinach, strawberry popsicles
G'day, Chefs!
Without Missing a Beet
Michelle Firlit-Garcia, Pastry Chef, Bleeding Heart Bakery, Chicago, IL
shrimp, oatmeal, butternut squash, umeboshi
Each basket included a type of candy.

Rider, Reaper

rack of venison, potato pierogies, okra, seafood pepper pot soup
tomatillos, horned melon, wonton skins, Rocky Mountain oysters
Christian Petroni, Chef and Restaurateur, Barcelona, Greenwich, CT
Paul Viggiano, Cooking Instructor
baby bananas, coconut flakes, pumpernickel rye, soy sauce
The chefs must make burgers in each round.
endive, frozen peas, quail, red seedless grapes
Pierre Coray
Lisa Schoen, Executive Chef and Food Stylist, Mad River Post and In Your Kitchen, New York, NY
FFE135

Eastern Salon

chicken livers, marrowfat peas, watermelon, chicken tenders
dulce de leche, pineapple, sesame seed buns, apricot paste
Sound the Alarm!
Melissa Rebholz, Executive Chef, Garden of Eve Organic Farm, Long Island, NY
Floundering Around
gyro meat, piquillo peppers, hearts of palm, oysters
papadum, baby romanesco, smoked lake chub, powdered strawberry milk

Indian

Peanut caramel chocolate bars, Chinese five spice, coconut milk, banana chips
Ashley Fahr, Caterer & Food Stylist, New York, NY
Amazing Amateurs
Maristella Innocenti, Owner and Chef, Matilda, New York, NY
cactus pears, squab, frozen lima beans, far far
Joel Gargano, Executive Chef, Higher One, New Haven, CT
No Kidding!
Adam Idris, Private Chef, New York, NY
watermelon, canned sardines, pepper jack cheese, zucchini
Sue Torres
Arlene Stewart, Personal Chef, New York, NY
Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX
Sports Stars
Lucas Manteca, Chef/Restaurateur, Sea Salt and Quahog's Restaurants, Stone Harbor, NJ
Brian Howard, Executive Chef, Comme Ça, Cosmopolitan of Las Vegas, Las Vegas, NV
Joe Raiola, Executive Chef, Morton's Steakhouse, Brooklyn, NY

José Bordalás Jiménez

All-Burger Meal!
Aarón Sanchez
Winging It
All-Stars: Iron Chefs Do Battle
peanut brittle, Mexican chocolate, grape tomatoes, sponge cake snacks
cucumber, buttermilk, pork loin, canned jackfruit
Robert Finn, Chef de cuisine, Fatty Crab, New York, NY
Diane DiMeo, Private Chef, Red Box Bistro, New York, NY
Joshua Whigham, Sous chef, Jack's Luxury Oyster Bar, New York, NY
gingerbread cookie dough, goat cheese, garam masala, strawberry syrup
Suzanne Vizethann, Chef and Restaurateur, The Hungry Peach, Atlanta, GA
striped bass, sour lemon candy, Jerusalem artichokes, cream of mushroom soup
baby mustard greens, spiral ham, pizzelle cookies, kugel
corn flakes, carrots, skim milk, blueberries
beef tenderloin, nori, maple syrup
Catalan creme, cava, oranges, marcona almonds
Jeremy Langlois, Executive Chef, Houmas House Plantation and Gardens, Darrow, LA
Rique Uresti, Spin Instructor, New York, NY

Stacey

Cindi Avila, Catering Manager and Chef, Crisp, New York, NY
Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL
marshmallow spread, balsamic vinegar, ancho chiles, almond butter cookies
All-Stars Tournament: Round One – Competitors from The Next Food Network Star
Shawn Fralin, Private Chef, Miami, FL
Lester Walker, Executive Chef, Copia, New York, NY
Avocado, Tahini, Bran Flakes
Geter Atienza, Sous chef, The Fairmont Miramar Hotel, Santa Monica, Ca
Meyer lemons, marshmallows, charcoal biscuits, zucchini
Bacon Baskets!
wax beans, mandarinquats, sardines, rice cakes
Vito Facciabene, Chef, Bronx, NY
Johnny McLaughlin, Chef and Restaurateur, Heartbreaking Dawns, Rosendale, NY
Shehu Fitzgerald, Chef, Ritz Carlton, New York, NY
Sonya Coté, Executive Chef and Owner, Hillside Farmacy, Austin TX
marzipan, membrillo, ladyfingers, chocolate lips
escargot, cilantro chutney, biscuit dough, merguez
leg of lamb, toban djan, spinach, lassi
gorgonzola cheese, green papaya, sour lemon candies, duck livers
ground chicken, green tea leaves, mustard oil, braeburn apples

Actor and Drag racer

cucumber salad, cantaloupe, sesame seed candy, marshmallow spread
Justin Bazdarich, Chef and Restaurateur, Speedy Romeo, Brooklyn, NY

Wilkins, George

serrano ham, fresh pasta, membrillo, half-sour pickles
Cindy Tinnel, Cook, Henry C. Maxwell Elementary School, Nashville, TN

Bordalás, José

fruitcake, shad roe, vodka, Tokyo scallions
Ricardo Cardona, Executive Chef, Sofrito, New York, NY
puff pastry, enoki mushrooms, seedless red grapes, plum sauce
Rainier cherries, walnuts, crème de menthe, canned salmon
Christian Dolias, Chef, Cutthroat Culinary, Las Vegas, NV
Joe Landa, Executive Chef, Jewish Theological Seminary, New York, NY
Melissa Campbell, Training Administrator, Teledyne Controls, Los Angeles, CA
Chris Rendell, Chef de cuisine, Double Crown, New York, NY
duck breast, polenta, sharon fruit
ends of bread loaves, squeezed orange halves, used coffee grinds, hardened brown sugar
Teen Invasion
pineapple, sunflower seeds, red curry paste, Neapolitan ice cream
Adrianne Calvo, Chef and Restaurateur, Chef Adrianne's, Miami, FL
knockwurst, pretzels, ramps, mangosteen
leftover pot roast, leftover steamed rice, escarole, 1/2 bottle of white wine

Luca Marin

Judge Knows Best
Part 2 of 5 competing for $50,000 towards a charity. 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 Season 3 runner-up.
Eli Irland
Lisa Keys
arctic char, concentrated vinegar, smoked butter, purple spinach
emu egg, pancake mix, bloody mary mix, lobster

Deadmarsh, Butch

ice cream cones, lump crab meat, baby turnips, pickled ginger
matzo, pomegranate molasses, roasted chestnuts, baby fennel
BBQ ribs, french fries, German chocolate cake, chili
Ayesha Nurdjaja, Executive Chef, Il Bordello, New York, NY
octopus, dandelion greens, aged gouda, sour trahana

Dubossarsky, Vladimir

Brad Sorenson
April Stamm, Chef Team Leader, Prepared foods at Whole Foods Market, New York, NY
jicama, pepitas, blueberries
dehydrated okra, parsnips, espresso soda, deckle of beef
clove candies, loquats, kaiser rolls, cheese wedges
circus peanuts, passion fruit purée, graham cracker cereal, curry powder

Film director

Katherine See, Executive Chef, Kingfish Hall, Boston, MA
white bread, unsalted pistachios, buckwheat honey, zucchini
Michael Madigan, Chef and Restaurateur, Snails and Quails / Farm 2 Bistro, New York, NY / Nutley, NJ
fiddlehead ferns, sablefish, vadouvan, blood orange sorbet
Dominick Feragola, Sous chef, Broadway East, New York, NY
Wheatgrass Roots
Evelyn Garcia

Chopra, Aakash

udon noodles, watermelon radish, razor clams, pickled eggplant
Squashed
tequila, epazote, puff pastry, cuttlefish
Sung Kim, Private Chef, New York, NY
chickpea flour, raspberries, ricotta salata, rose water syrup
All of the ingredients of the baskets were scraps - ingredients that are normally thrown away.
smoked mozzarella, fresh pasta sheets, rainier cherries, hot dogs
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.
Salami, date palms in brine, chicken breast, canned pumpkin
bourbon whiskey, anchovies, dates, frog legs
peaches, breakfast toaster pastries, bourbon whiskey, corn on the cob
Jason Marcus, Chef and Restaurateur, Traif, Brooklyn, NY
All-Stars Tournament: Round Four – Chopped Judges
catfish, chard, fig preserves, chai tea powder
Charles Lopez, Sous chef, Tastings Catering Company, New York, NY

lowest name

Chad Ward, Competitive Barbecue Champion, Whiskey Bent BBQ, Lakeland, FL
Susan Crocker, Catering Chef, Holberts Catering and Backyard Bistro, Montgomery, NY
Judy Cage-McLean, Chef, U.S. Army / Caterer, Let Me Cater To You, Spring Lake, NC
Jun Tanaka, Executive Chef, Pearl Restaurant, London, England
halibut, purple cauliflower, salted duck egg yolks, pork skin
Jason Quinn, Chef and Owner, Playground, Santa Ana, CA
zucchini blossoms, dry roasted peanuts, anise liqueur, mamey
bourbon barrel aged tripled ale, beer taffy, beer cheese, beef tips
King Phojanakong, Executive Chef, Kuma Inn, New York, NY
Go For It!
Gerald Chin, Chef de cuisine, The Cosmopolitan Las Vegas, Las Vegas, NV
Mina Newman, Executive Chef, Christos Steakhouse, Astoria, NY
Melissa d'Arabian
Yvan Lemoine, Chef, New York, NY
vegan lobster, hot mustard, canned chop suey, winter melon
Richard Bond, Chef and Culinary Instructor, Mardi Gras School of Cooking, New Orleans, LA
Jay Lippin, Executive Chef, Southern Hospitality BBQ, New York, NY
Lisa Beels, Executive Chef and Entrepreneur, Haute Palate and Petite Palate, New York, NY
banana chips, sugar cane, almond butter, umeboshi
Buckwheat Blunders and Twists of Fate
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.
salmon filet, candy-coated peanuts, redbor kale, lemon-lime sports drink
turkey breast, baby turnips, pearl onions, coconut flakes
Parind Vora, Chef and Restaurateur, Restaurant Jezebel, Austin, TX

Vice Chairman of Marquis Jet

applewood smoked bacon, poached pears, french toast, cracklings
chicken suckers, chicken fat, farm fresh eggs, fruit cake
Aarti Sequeira
cactus pears, Italian wafer cookies, goat's milk ricotta, single malt whiskey
Dean Yasharian, Executive Sous chef, Bar Boulud, New York, NY
Tagan Couch, Food Truck Chef/Owner, The Gypsy Kit, Austin, TX
Phyllis Kaplowitz, Executive Chef, Bakers' Best Catering, Boston, MA
Ladies First!
Eric Levine, Executive Chef, Encore Catering, East Hanover, NJ
Doughs and Don'ts
Dave Ward, Executive Chef, Thomas Preti Catering, Long Island, NY
ghost peppers, rack of wild boar, cucuzza squash, saganaki
Alan Harding, Chef and Restaurateur, The Food Truck @ Hot Bird, Brooklyn, NY
Carmine DiGiovanni, Chef de cuisine, Picholine, New York, NY
Rich Landau, Chef and Owner, Vedge, Philadelphia, PA
sesame candies, ruby red grapefruit, chayotes, chickpeas
Elizabeth Falkner
René Stein, Sous chef, Seasonal, New York, NY
flank steak, grape juice, goat cheese, lemongrass
yellow miso, pork shoulder, mountain yam, astronaut ice cream
Rory Philipson, Chef and Owner, The Blue Bottle Cafe, Hopewell, NJ
Monique King, Chef and Owner, Firefly Bistro, South Pasadena, CA
Isaiah Frizzell, Supper Club Chef, Feast Underground Supper Club, Los Angeles, CA
white balsamic vinegar, chocolate covered peanuts, dried cranberries, masa harina
Cheryl Perry, Chef and Culinary Instructor, New York, NY
baby bananas, black-eyed peas, poblano chiles, ostrich steak
plums, coconut rum, black beans, queso fresco
Jason Stude, Chef de cuisine, Second Bar + Kitchen, Austin, TX
Make No Mistake
strawberries, celery root, lamb loin chops, Swiss cheese
Just for the Halibut
Michael Bryant
spinach, filet mignon, almonds, chocolate covered marshmallows

Dobrowen, Issay

Terry

Richard Fields
peanut butter, pork tenderloin, okra, canned shrimp
Marcus Samuelsson
Amy Roth, Chef and Owner, Amy Kate Catering, New York, NY
Perry Pollaci, Private Chef and Sous chef, Bar Blanc, New York, NY
Holly Sheppard, Chef de cuisine, Silkstone Catering Events, New York, NY
The Big Scoop
watercress, tamarind paste, creamed corn, Arctic char
Eddie Canlon, Chef and Restaurateur, Canlon's Restaurant, Staten Island, NY
artichoke hearts, truffle honey, corn nuts, scrapple
Lizzie Singh-Brar, Executive Chef, Fanny, Brooklyn, NY
potato crisps, eel, candy bats, coagulated pig blood
Kyle McClelland
calamari, Brussels sprouts, Asian pears
Angela Karegeannes, Caterer, A Fork Full of Earth Organic Catering, Fairfax, CA
Meyer lemons, cottage cheese, passionfruit, soba noodles
quail eggs, kale, champagne, caviar
David Kirschner, Sous chef, W Hotel, Hoboken, NJ
toaster pastries, filet mignon, truffles, heirloom tomatoes
Waste Not
Adam Sternberg, Executive Chef, 36 Main, New Paltz, NY
pig ears, ramps, pine nuts, apple strudel
Each chef is a retired member of the U.S. military. Each round featured an item that might be found in a military pantry.
Part 5 of 5 competing for $50,000 towards a charity.
Peter Lee
Chuck Zito
Steve Yen, Sous chef, Catch, New York, NY
crescent roll dough, dried currants, key lime juice, creamed corn
fino sherry, granola, dried persimmon, vanilla ice cream
Eric McCarthy, Executive Chef, Tamarind Tribeca, New York, NY
Evelyn Cheatham, Chef and Instructor, W.O.W. , Santa Rosa, CA
strawberry popsicles, blue corn tortilla chips, condensed milk, celery
Mexican chocolate, mostarda, soft tofu, pretzel rods
amber ale, salmon fillets, frisée, kantola
pink beans, sofrito, striped bass, coconut chocolate bars
mangoes, puff pastry, coffee beans, rose water
rack of wild boar, shishito peppers, posole, organic roses
Akiko Thurnauer, Chef and Restaurateur, Family Recipe, New York, NY
A Guts Reaction
Saying Sayonara

ex. Indian Police Service and currently Police reform movement

banana bread, veggie terrine, galangal, mango juice
Jacques Gautier, Executive Chef and Restaurateur, Palo Santo, Park Slope, Brooklyn, NY
Lou Diamond Phillips, Charity: Share Our Strength, No Kid Hungry
All of the chefs are sports stars.
Aatul Jain, Executive Chef, St. Clare's Hospital, Denville, NJ
duck breast, green onions, ginger, honey
Grill Masters: Part Three
Nopales, No Problem
chicken in a can, clam chowder, potato tots, skirt steak
Mix and Mache
Hecho en the Chopped Kitchen
Chef Kave works at Fatty Crab and Fatty 'Cue, restaurants of Chopped judge Zakary Pelaccio.
Des Lim, Executive Chef, Trump SoHo, New York, NY
Grill Masters: Finale
Heads Up!
Tyler Anderson, Executive Chef, The Copper Beech Inn, Essex, CT

Hong Kong Season Play-off

swordfish steaks, broccoli rabe, tiger figs, cherry flavored drink
banana chips, rice paper, kabocha squash, sardines
Reggie Anderson, Executive Pastry Chef, Landmarc Restaurants, New York, NY
Redeemed or Re-chopped?
Debbie Lee
Rose Ludwig
Ryan DePersio, Chef and Restaurateur, Fascino, Montclair, NJ
pork loin, crunchy cheese curls, escarole, chia seeds
champagne, dragon fruit, tahini, cake flour
Mike Greenfield, Caterer/Internet Chef, Brooklyn, NY
mussels, canned tomatoes, pita bread, celery root
Zach Meloy, Chef and Restaurateur, Push Start Kitchen, Atlanta, GA
Rob Evans, Chef and Restaurateur, Hugo's / Duckfat, Portland, ME
Jesse Kramer, Chef and Restaurateur, Brooklyn Taco Co., New York, NY
Chris Avtges, Food Service Director, Eastern Connecticut State University, Willimantic, CT
quail eggs, pound cake, whole coconut, strawberry cream tequila
baby kiwi, Israeli couscous, rice paper, saffron
avocados, pizza dough, red jalapeño peppers, chocolate sandwich cookies
Peter Scolari, Charity: Copd Foundation
Sean Chudoba, Executive Chef, Ayza Wine Bar, New York, NY
Wayne Cafariella, Sous chef, Tellers Chop House, Islip, NY
Justin Werner, Executive Sous chef, Colicchio & Sons, New York, NY
dragon fruit, guanciale, sunflower sprouts, scallops
red bean paste, jicama, cilantro, bacon jam
smoked turkey legs, ramen noodles, cherry bomb peppers, endive
This was the first episode in which two female competitors faced each other in the final round.
Robert Corbin
Jeffrey Gardner, Sous chef, South City Kitchen Midtown, Atlanta, GA
cobia, salmon jerky, Chinese spinach, animal crackers
blackstrap molasses, red snapper, parsley root, dried cranberries

Lu Jianren

kumquats, cheddar pennies, chipotle chiles, grasshoppers
black cod, puffed rice cereal, pineapple, chorizo
John Herndon, Executive Chef, Umami Burger Restaurant Group, Los Angeles, CA
puffed rice cereal bars, spiced rum, rambutan, tequila lollipops
Steve Luttrell, Chef de cuisine, La Silhouette, New York, NY
This is considered part of Season 14, but aired after the beginning of Season 15.

A human face showing signs of ageing

British piccalilli, biscuit dough, watercress, soft-shell crabs
smoked catfish, ricotta salata, giant jawbreaker, watermelon soda
Katsuji Tanabe, Chef and Restaurateur, MexiKosher, Los Angeles, CA
Joshua Stokes, Private Chef, Grill a Chef, New York, NY
A Prickly Situation
oil-cured black olives, peaches, piloncillo, chocolate graham cracker pies
Timothy Grandinetti, Chef and Restaurateur, Spring House Restaurant, Kitchen & Bar, Winston-Salem, NC
Mark Barrett, Chef, Henry's, New York, NY
Mary Rusch, Chef and Restaurateur, Hash House, Las Vegas, NV
Ronnie Vincent, Executive Sous chef, Joe's Stone Crab, Miami, FL
Chocolate, Mussels and Figs
Leftovers Overload
Plenty of Fish
Chuck Subra, Executive Chef, JW Marriott New Orleans, New Orleans, LA
labne, chickpea flour, Asian pears, rose water syrup
Franco Barrio, Chef and Restaurateur, Caliu, New York, NY
Happy Turkey Gizzards Day!
fresh pasta, dried papaya, bluefoot mushrooms, chorizo
maraschino cherries, peas in the pod, parsley root, tripe
sea buckthorn juice, waffle cones, vanilla yogurt cups, lime curd
babka, rhubarb, baby bananas, Beaumes de Venise
Champions' Tournament: Part 1
Jeremiah Bullfrog, Chef and Owner, gastroPod Mobile Gourmet, Miami, FL
Tilapia fillets, plantains, crispy fruit cereal, pink grapefruit jam
Linda Miles, Chef and Manager, Chapel Manor Senior Health Care Center / Philabundance, Philadelphia, PA
Raymond Jackson, Private Caterer and Culinary Instructor, Westchester County, NY
Danica Patrick
Scottish red-legged partridge, peanut butter taffy, lacinato kale, red curry paste
Rachelle Rodwell, Chef de cuisine, SoHo Grand Hotel, New York, NY
brie, rutabaga, frozen cranberries, English muffins
Nicki Bogie, Culinary Instructor, The Fresh Air Fund, Fishkill, NY
Palak Patel, Culinary Instructor, Ger-Nis, Brooklyn, NY
country pork ribs, dandelion greens, Jerusalem artichokes, fresh garbanzo beans
whole brisket, short ribs, pickle juice Popsicles, quail eggs
David Amorelli, Executive Chef, Coffee Shop, New York, NY
This was a Halloween-themed episode.
Ready, Set, Escargot!
Bird in the Pan
Roderick Bailey
lobster bisque, baby leeks, daikon, squid
Erik Cho, Food Truck Owner, Frysmith, Los Angeles, CA
opal basil, orange blossom water, dried apricots, marshmallow snack cakes
littleneck clams, Yukon Gold potatoes, rhubarb
John-Michael Hamlet, Chef and Restaurateur, John-Michael's Restaurant, North Salem, NY
mayonnaise, bananas, prickly pear cactus, pre-cooked pizza crust
Mac & Cheese, Cola, Bacon
beef tenderloin, cucumber, Asian pears, bittersweet chocolate
chicken tenderloins, paprika peppers, fennel, ginger preserves
Chopped Champions Event, Round Three: All-Stars Showdown
ground turkey, broccoli, raw pepitas, frozen yogurt
Octopus, Duck, Animal Crackers
cooked corn cobs, pitcher of sangria, duck sauce, stale plain doughnuts
vanilla cognac, guava paste, barley flour, duck fat
turbot, nori sheets, pistachios, coconut
Anita Lo
guava shells in syrup, cottage cheese, couscous, candied chick peas
Sung Uni Lee, Culinary Instructor, Brooklyn, NY
toasted lager, hop drops, hickory smoked sausage, fried pickle
Christopher Jackson, Executive Chef and Owner, Ted and Honey, Brooklyn, NY
cranberries, green tea powder, edamame, local honey
Jennifer Iserloh, Private Chef and Author, Secrets of a Skinny Chef food blog, Hoboken, NJ

foreigntitle

IngApp

brook trout, cream corn, kale chips, bacon flavored vodka
Shawn Dickensheets, Culinary Student, Culinary Institute of America, Hyde Park, NY
Mike Kollarik
dehydrated chocolate covered strawberries, hemp milk, ataulfo mango, mochi
puffed rice cereal, horned melon, cashew butter, gummy worms
This episode featured four chefs from New Orleans. The basket ingredients were also inspired by the New Orleans theme.
sweet vermouth, leeks, French fingerling potatoes, live diver scallops
Tommy Lee, Executive Chef, Battery Gardens, New York, NY
Tiki Barber
Charles Slonaker, Food Truck Chef, Go Chew Los Angeles, CA
In the entrée 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.
Joseph Miller, Chef and Restaurateur, Joe's Restaurant, Venice Beach, CA
Antonio Mure, Chef and Restaurateur, Ado Ristorante, Venice Beach, CA
Chef Esmonde cut herself during the entrée 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.

IngDes

skirt steak, matzo crackers, sweet orange gelatin cups, collard greens

Billboard Hot Mainstream Rock Tracks number-one single

chocolate wafers, manchego cheese, passionfruit, goji berries

Jerry Dunn

Ken Oringer
pig's head, fava beans, strawberries, Roquefort blue cheese
Fired Up!
Chris DeBarr, Chef and Restaurateur, The Green Goddess / Serendipity, New Orleans, LA
striped sea bass, strawberries, baby fennel, marshmallows
This episode featured four female chefs.
Melissa Torre
Rattle & Roll

American basketball player

sourdough bread, dried figs, baby fennel, coffee beans
Give It Your All
chocolate bunny, lamb breast, aleppo pepper, spring garlic
Turbot Powered
Joe Simon, Executive Sous chef, David Burke Fromagerie, Rumson, NJ
Part 4 of 5 competing for $50,000 towards a charity.
Chewing the Caul Fat
Jodi Burnhard, Chef de cuisine, Longwood Events, Boston, MA
guanabana nectar, white chocolate chips, pecans, chipotle in adobo
Steve Jackson, Personal Chef, Chicago Bulls, Chicago, IL
blueberry scones, ginger preserves, rosemary, gjetost cheese
Fred Eric, Chef and Restaurateur, Fred 62, Los Angeles, CA
Iberico bacon, pork loin, kimchi, dried cherries
teething biscuits, Hungarian hot peppers, raspberries, canned haggis
Gypsy Gifford, Executive Chef, Cafe Pinot, Los Angeles, CA
Lonnie Dyner, Executive Chef, Le Petit Marché, New York, NY
Steve Eakins, Executive Chef, Ditch Plains, New York, NY

Capellaro, Vittorio

All-Stars: Food Network Star Contestants
Adam Sobel
Laila Ali
wreck fish, sabudana poha, green tomatoes, huitlacoche
Bruce Barber, Caterer, Aussie Chef Catering, Sherman Oaks, CA
Michael Jenkins, Line cook, Butter, New York, NY
Thomas McKenna, Sous chef, Jean-Georges, New York, NY
Michael Press, White Plains, NY
First Things Worst
Lou Campanaro
quail, guava nectar, udon noodles, dinosaur kale
Grandma vs. Grandma
Ryan McLaughlin, Chef de cuisine, The Vanderbilt, Brooklyn, NY
Cody Utzman, Chef and Restaurateur, Brooklyn Standard, New York, NY
coconut water, garnet yams, Thai basil, roasted noodles
Michael Proietti
Lucas Marino, Sous chef, The Darby, New York, NY
Jill Nicolson, Caterer and Entrepreneur, Cuisine with Jill Nicolson, Torrington, CT

Walter, Tom

Noah Blöm
Mai-Khanh "Maiki" Le, Chef de cuisine, Josie, Santa Monica, CA
This was the first of a five-part series of episodes in which categorical groups of celebrity chefs competed for charity.
gooseberries, Darjeeling tea, ricotta salata, calf's liver
Alaskan king crab legs, star fruit, bonito flakes, Mexican chorizo
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.

Itzler, Jesse

Keep On Trucking
taralli, natto, radicchio, whole duck
leftover vanilla milkshake, leftover refried beans, butter crackers, kiwi

Dante Carver

cold-smoked kippers, water chestnuts, leeks, lemon-lime soda
During the entrée round, the chefs were given a hammer to open the coconut. Chef Anderson works at Landmarc, which is owned by Chopped judge Marc Murphy.
whole coconuts, pepitas, piloncillo, yucca
Leslie Parks, Freelance Caterer, New York, NY
cinnamon chips, cheese curls, vanilla cupcakes, apple cider
Quahog Quandaries and Pickle Puzzles
Pride on the Plate
Jitters & Giant Eggs
mussels, blue cheese stuffed olives, saffron, añejo tequila
Marcus Lepke, Personal Chef, European Epicurean, Voorhees, NJ
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.
black chicken, escarole, cream of coconut, guava
This is the first episode to feature four female chefs
maraschino cherries, Greek yogurt, canned espresso, corn nuts
Chef Marino works with frequent Chopped judge Alex Guarnaschelli at The Darby.
carrot cake, baby fennel, kumquats, kosher shrimp
This aired after the beginning of Season 16 yet is a part of Season 15. This was a vegetarian and vegan-themed episode; the only animal product was the local honey.
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.
ice cream sundae, old bananas, stale tortilla chips, cola
All courses had a sweet as a required ingredient. These sweet ingredients were hidden under a separate cloche.
Banana, Collard Greens, Grits
reindeer pâté, sparkling cider, candied ginger, jelly-filled donuts
Derek Gigliotti, Executive Chef, Onda Ristorante, Mirage Resort, Las Vegas, NV
hen of the woods mushrooms, white anchovies, lamb top round, salsa con queso
Lauren Kyles
This episode featured four F.D.N.Y firefighters.
Courtney Renn, Personal Chef, Chef Courtney, Atlanta, GA
mint julep, rack of lamb, eggplant, apple spiced cake
Orzo It Seemed
Erica Beneke, Executive Chef, Max's Wine Dive, Austin, TX
Pasquale Frola, Executive Sous Chef, Naples 45, New York, NY
celery, blood oranges, frozen pie crust, jaggery
This was a Thanksgiving-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
Sandy Davis, Catering Chef, Union Theological Seminary, New York, NY
chicken soup, ground pork, pattypan squash, barbecue sauce
lime curd, cactus pear, candied orange slices, hot dog buns
Stacking Up
Rebecca Weitzman, Chef de cuisine, Inoteca, New York, NY
Claire Handleman, Culinary Producer, The Chew, New York, NY
Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, Pennsylvania

Mattatuck State Forest, Waterville Section of the City of Waterbury near the Thomaston and Plymouth border, New Haven County, Connecticut

Jimmy Wang
leg of lamb, kochujang, rainbow carrots, root beer schnapps
Chefs Josh and Mike are brothers with Josh being older.
corn tortillas, cassia sticks, paw paws, black cornith grapes
Keith Jodway, Consulting Chef, New York, NY
Juego "Fed" Federrer
Cam Boudreaux, Sous chef, The Green Goddess, New Orleans, LA

Semi-finals

Bite Your Pickled Beef Tongue
Ruth Cimaroli, Private Chef, New York, NY
Christine Campbell, Butcher and Private Chef, Long Island, NY
Sunshine Best, Special Diets Chef, Your Safe Kitchen, New York, NY
Marisa Biaggi, Public Relations, Orange Agency, New York, NY
Fillet of sole, popovers, ginger, bacon grease
chicken livers, California raisins, heirloom tomatoes, green goddess dressing
bison, dried mango, leeks, Belgian-style ale
blue foot chicken, broccolini, tequila, dried limes
Saul Ortiz-Cruz, Executive Chef, Tacos & Tequila at the Luxor, Las Vegas, NV
pheasant, Brussels sprouts, candy apples, sparkling cider
Brian Kevorkian, Line Cook, New York, NY
prunes, animal crackers, cream cheese
rack of lamb, ruby port, brussels sprouts, white chocolate chips
Star cookies, strawberries, mascarpone cheeese, buddha's hand
Fry, Fry, Again
Auria Abraham
Jasmine Shimoda, Apprenticing Chef, New York, NY
Mangalitsa bacon, apple chips, horseradish leaves, smoked pork chops
John Keller, Personal Chef, New York, NY
Yakety Yak, Yak, Yak
Australian beer, T-bone steak, bosc pears, chocolate biscuits
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.
conch, sugared marshmallow candies, peas in the pod, prepared horseradish
Christopher Nguyen, Chef Consultant, Keo Asian Restaurant, York, PA
bison grass vodka, guava paste, pistachios, crustless PB & J sandwiches
pork butt, baked beans, clams, strawberry fruit leather
Mochi Obliged
Joseph Arcarola, Chef, Highline Ballroom, New York, NY
Gillian Clark, Chef and Restaurateur, The General Store, Silver Spring, MD
Sunny Side Apps
Cathy McKnight, Executive Chef, What a Dish Café, Dana Point, CA
When Octopuses Attack
Cheryl Barbara, Head Cook, High School in the Community, New Haven, CT
horseradish, catfish, treviso, Japanese eggplant

Garces, Mauricio

roasted chestnuts, stone crabs, beef tenderloin, Santa Claus melon
Chop on Through
mission figs, robiola cheese, shelled pistachios, taco shells
Greg Louganis, Charity: Kids international
Anne Churchill, Caterer & Tour Chef, New Orleans, LA
Paul "Poppy" Yeaple, Chef and Restaurateur, Poppy's Burgers and Fries, Beacon, NY
Deirdre Henderson, Executive Chef, BarOnA, New York, NY
Victor Vinson, Chef, U.S. Army / Personal Chef, Huntington Beach, CA
cosmopolitan mix, dried apples, biscotti, edible flowers
Steve Benjamin, Executive Chef, L'Atelier de Joël Robuchon, Las Vegas, NV
rainbow chard, bonito, hard cider, couscous
olive oil packed tuna, English cucumbers, buckwheat flour
Kyle Shadix, Chef, Registered Dietician and Culinary Consultant, New York, NY
Alex Stupak
Jason Tilmann, Executive Chef, NYY Steak, New York, NY
blood sausage, frog legs, sea beans, Halloween candy
Shehu Fitzgerald, Garde manger Chef, Marriott New York Marquis, New York, NY
Cisse Elhadji, Chef and Restaurateur, Ponty Bistro, New York, NY
country pork ribs, kale, butternut squash, popcorn on the cob
duck breast, red malabar spinach, cherry cola, olive loaf
Francesco Peluso, Executive Chef, Peluso's Italian Specialties, Clifton, NJ
Jimmy Tessier, Chef de cuisine, Bacio, Tropicana Las Vegas Hotel and Resort, Las Vegas, NV
Michael Imperioli, Charity: Pure Land Project
Gavin Mills, Executive Chef, Broadway East, New York, NY
Gotta Grill!
Chopped Champions: Part 4
broccoli rabe, deckle of beef, hibiscus flowers in syrup, black-eyed peas
seitan, purple ninja radishes, mezcal, canned chili
Michael Selicious, Executive Chef, Wickets Inn, Onset, MA
duck confit, unripe mangoes, couscous, red carrots
Matt Murphy, Executive Chef, The Irish House, New Orleans, LA
James Gillespie, Culinary Instructor, New York, NY
Sal DePaola
lobster bodies, juicer pulp, used tea bags, stale pita
kale, rutabaga, marshmallows, turkey
Chopped All-Stars: Judges
Raquel Jubran, Executive Chef, The Attic, Log Beach, CA
A is for Apple. U is for Udon
Beni Velazquez, Chef and Restaurateur, Bar and Bistro, Las Vegas, NV
Eric Paraskevas, Executive Chef, Terra Restaurant, Philadelphia, PA
Danny Lachs, Chef and Restaurateur, Tortaria, New York, NY
Simona Alomary
red jalapeños, shortbread cookies, sharon fruit, cream cheese frosting
Adrienne Grenier, Sous chef, 1501 Chop House , Charlotte, NC
fire roasted tomatoes, bison sirloin steaks, spinach, Italian hot peppers
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.
skate, English cucumbers, prunes, shredded wheat crackers
Stephan Bogardus, Chef de cuisine, The North Fork Table & Inn, Southold, NY
Joel Allette, James Baldwin High School and 4Food Restaurant, New York, NY
Luis Gonzalez, Executive Chef, Knickerbocker Bar & Grill, New York, NY

Brookes

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.
Belly Up
Lior Lev Sercarz, Chef and Entrepreneur, La Boîte à Biscuits and La Boîte à Epices, New York, NY
Pedro Diáz, Sous chef, Fresh Direct, New York, NY
Rowdy With a Chance of Meatballs

Bureaucratic Accountability and Police reform movement

Sunny Anderson
Christina Olivarez, Executive Chef, Diego, Las Vegas, NV
Israeli couscous, cherimoya, guanciale, Irish whiskey
Ric Orlando, Chef and Restaurateur, New World Home Cooking, Saugerties, NY
Rose Kai
This was the finale in a series of episodes featuring returning champions, with this episode's winner receiving $50,000.
Linda Green, Caterer, Ms. Linda's Soul Food Catering, New Orleans, LA
Hunter Zampa
Sylvain Harribey, Executive Chef, Sofitel New York, New York, NY
panforte, pancetta, pink currants, crème fraîche
Each of the chefs had lost significant amounts of weight through better diet and exercise.
sharp cheddar cheese, watermelon radish, squab, frozen waffles
Regina Chen, Sous chef, Maison Akira, Pasadena, CA
blackberries, apple cider, shredded phyllo dough, fresh chickpeas

Governator

Jessica Mogardo, Executive Pastry Chef, New York, NY