Chef Marino works with frequent Chopped judge Alex Guarnaschelli at The Darby.

Pasteleira

Leftovers Extravaganza!
hamachi, beets, tortilla chips, Malta

Awards

Kevin Rathbun
Patti Peck
Korean-style short ribs, canned spaghetti, purple artichokes, baby pineapples

----
Title reference: From the 1998 sculpture, Borrowing Your Enemy's Arrows, by Cai Guo-Qiang.

Each basket included a chocolate ingredient.
brownie edges, near-empty bottle of ranch dressing, onion ends, rotisserie chicken picked down to the bone

FRA

Michele Ragussis, Chef and Restaurateur, Stuft Catering / Beast, Brooklyn, NY

MLI

"Tennis Court"

Noah Blöm
mayonnaise, bananas, prickly pear cactus, pre-cooked pizza crust
Guillaume Thivet, Executive Chef, Bouley Bakery and Market, New York, NY
Home cooks are the contestants.

YJN208

barramundi, ramps, sun-dried tomatoes, unripened green almonds

* Rapping
* keyboards
* sampler
* drums
* synthesizer

Croatian philosopher

All-Stars: Judge Remix
Quahog Quandaries and Pickle Puzzles
Part 2 of 5. All contestants are chopped champions from other episodes.
soft shell crab, passion fruit, canned beets, sweet potato patties
fenugreek, new potatoes, bison short ribs, cheese spread in a jar

→ Beira-Mar

ground turkey, broccoli, raw pepitas, frozen yogurt
coho salmon, baby eggplant, mustard
Sean Chudoba, Executive Chef, Ayza Wine Bar, New York, NY
turkey breast, Kirby cucumbers, graham crackers
Giancarlo Autenzio, Executive Chef, The Astor Room, Queens, NY

Serato DJ

Yavapai County Courthouse in Prescott

José Alberto Teixeira Ferreirinha

horseradish, catfish, treviso, Japanese eggplant

American Idol

Tommi Rae Fowler, Hometown: Townville, SC

FF0000

Tiffany Jeffries, Caterer, Sunday Dinner Catering Service, Brooklyn, NY
Octopus, Duck, Animal Crackers
Nicholas Porcelli, Executive Chef, Shhh, New York, NY
puffed pastry dough, chateaubriand, chicken liver, champagne chocolate truffles
bulgur wheat, pomegranate juice, pineapple, green papaya

Accept the Greater Challenge

Cornish hens, baby beets, celeriac, blueberry balsamic vinegar
Travis Loftland
David Kirschner, Sous chef, W Hotel, Hoboken, NJ
Keith Jodway, Consulting Chef, New York, NY

Belgium

lobster tail pastries, cinnamon chips, star anise, hazelnut liqueur
Andrea Glick, Private Chef and Instructor, Long Island, NY
Go For It!
Martha Esquivel, Executive Chef, Luminarias Restaurant, Monterey Park, CA
Sweet Second Chance!
rack of venison, dulse, gooseberry preserves, fruit ring cereal

D.W. Moffett

tuna noodle casserole, barbecue potato chips, collard greens
broccoflower, unsweetened cranberry juice, madeleines, sea urchin

YJN112

Susan Crocker, Catering Chef, Holberts Catering and Backyard Bistro, Montgomery, NY
red carrots, goat's butter, paneer, potato crisps

Instead of Damning the Darkness, it's Better to Light a Little Lantern

The contestants are two pairs of brothers who have each competed together on Iron Chef America.

Mehdi bin Rashed al-Sardar

Mankiw, Gregory

capon, ramps, canned pizza sauce, burrata
oysters, hearts of palm, creamed spinach, duck bacon
endive, frozen peas, quail, red seedless grapes
polenta, lambic beer, pineapple, hot dogs
guanabana nectar, white chocolate chips, pecans, chipotle in adobo
Tia McDonald
Sammy Davis Jr., Executive Chef, CR Lounge, Baltimore, MD
All contestants work at baseball stadiums.
Josh Emett, Chef de cuisine, Gordon Ramsay at The London, New York, NY
Lauren Gerrie, Caterer, Big Little Get Together, New York, NY
blackberries, kiwi, wonton wrappers, gummy bears
John Herndon, Executive Chef, Umami Burger Restaurant Group, Los Angeles, CA
steel cut oats, feta cheese, watermelon syrup, huckleberries
Lish Steiling, Assistant Food Stylist, Today, New York, NY
Joe Simon, Executive Sous chef, David Burke Fromagerie, Rumson, NJ
chicken noodle soup, ground beef, spinach, salsa
This episode featured four F.D.N.Y firefighters.
Walk on the Whelk Side
Vito Facciabene, Chef, Bronx, NY
This episode featured four chefs from New Orleans. The basket ingredients were also inspired by the New Orleans theme.
Rocco DiSpirito, Charity: Feeding America
Kerenza Napoles, Sous chef, Dickie Brennan's Bourbon House, New Orleans, LA
candy blood, deviled eggs, pâte sucrée, buffalo chestnuts
All contestants are chefs looking for redemption.
mango chutney, white apricots, blue cornmeal, bacon bits
An Egg Up

America's Best Dance Crew

yes

Lauren Von Der Pool, Personal Chef
Noureddine Elgheur, Caterer, Sweet Savories Catering, Brooklyn, NY
John Li
cacao beans, masa, pisco, gorgonzola dolce
Allison Robicelli, Pastry Chef, Robicelli's, Brooklyn, NY

*David Hasselhoff
*Piers Morgan
*Brandy Norwood
*Sharon Osbourne
*Howie Mandel
*Howard Stern
*Mel B
*Heidi Klum

Reggie Anderson, Executive Pastry Chef, Landmarc Restaurants, New York, NY

Daphne finds out that she received a D in chemistry and starts to wonder if her dream of becoming a doctor is out of reach. A later incident with her friends at the hospital and a talk with Mingo change her mind. Regina accidentally tells Eric she loves him, only to have him tell her that he's considering selling the coffee shop. Toby gets mad at Kathryn for talking to Lily about her feelings, but must put everything aside to perform their "Batter Up" showcase for a Broadway reviewer. Meanwhile, Bay has flown in to surprise Emmett and put plans together for them in L.A., but finds out that the short film that he pitched included personal details about their relationship and the incident with Tank. Emmett suggests that they break it off for a while so that he can focus on school, saying they've been heading in separate directions. Bay says if they go forward with a break-up, it'll be forever and they end up parting ways.
----
Title reference: From the 1999 painting, There Is My Heart, by George Stefanescu.

Holly Sheppard, Chef de cuisine, Silkstone Catering Events, New York, NY
huckleberries, black beans, green plantains, octopus

ABC Studios
*Mark Gordon Company

Ultimate Champions: Amateur Champs
lamingtons, lemon verbena, wattleseeds, blueberry pomegranate lollies
sea beans, ginger ale, pork tenderloin
Fabian Ludwig, Executive Chef, Gramercy Park Hotel, New York, NY
pancake mix, strawberry papaya, blue foot mushrooms, pre-cooked chicken feet
Claudia Fleming

Terrence Coli

Saul's preaching at the Damascus synagogue sparks a riot from Saul's former friends-the Jews in Damascus. Barnabas helps him escape and with excitement they go back to Jerusalem to see Peter and the other disciples. Back in Jerusalem, Leah, furious at Saul's betrayal, orders Reuben to find him, shame him and kill him for his switch of allegiance. Caligula gets no response from Claudia when asking her to show her devotion to her emperor. He asks the same of Aurelius, Augustus' advisor, who falls onto his own sword and dies. Just before leaving to Rome with Herod Agrippa, Caligula orders Pilate to erect a statue of him, the new "king" of the Jews, in the Temple. When Caiaphas learns of the statue plans, he cites the Book of Daniel and its foretelling of death and destruction. At the camp, Peter argues with Saul, who insists that he has turned to Jesus Christ and that they should carry on spreading His message. Claudia consults with Leah and Herodias regarding Caligula and his statue. Leah suggests making Saul a scapegoat, igniting a war between church and state. Meanwhile, the disciples learn of the statue plans and imagine that once the "abomination of desolation"/the statue of Caligula is set up, Jesus might return. However, Leah, Cornelius, Herodias, and Claudia discuss circumventing that, as well as the expected fallout from the proposed statue. Simon the Zealot, unhappy with the disciples accepting Saul, meets Eva, Boaz's widow, who calls it the first step to meeting the enemies of Rome and giving them news vital to the future of the Temple. While searching for Simon the Zealot, Saul is captured by Reuben and his men. Leah tells Caiaphas that Saul should be stoned publicly so that the Jewish people may learn what happens to a man who betrays the high priest. Caiaphas then neglects that idea and says that it might be possible to try to talk Saul out of his new faith and prove the fact that belief in the 'dead' Jesus can change no one. But when Caiaphas goes to the prison Saul is in and sees Saul praying to Jesus, he realizes that it will be harder than he thinks.

Alex Guarnechelli
Jason Netro

Tinie Tempah

Betsy Rodriguez, Sous chef, The Goodwin, New York, NY
The sweetbreads is made of a veal thymus gland.
Kelp noodles, mustard seeds, vegan hot dogs, minestrone soup
quail, Pedro Ximénez sherry, crosnes, cabbage
branzino, piquillo peppers, jicama, chocolate sandwich cookies

The Abomination

Raffaele Spadavecchia, Executive Chef, Scottadito Osteria Toscana, Brooklyn, NY
eggnog, panettone, pomegranate molasses, Hanukkah gelt
Boquerones, pan de leche, gazpacho, head-on shrimp
Mac & Cheese, Cola, Bacon
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.
Mix and Mache
Chopped All-Stars: Food Network vs. Cooking Channel
Charles Oakley, Charity: Save Our Strength
leftover pizza, leftover beer, graffiti eggplant, dried plums
Unsung Heroes
Seth Gordon, Executive Chef, Dune Studios, New York, NY
ladyfingers, baby fennel, almond paste, root beer jelly beans
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.
veal chops, bottarga, graffiti eggplant, caffé macchiato
maple smoked cheddar chesse, almond flour, mayonnaise, dates
whole turkey, Brussels sprouts, giblet gravy, pumpkin pie ice cream
Judy Cage-McLean, Chef, U.S. Army / Caterer, Let Me Cater To You, Spring Lake, NC
wilted carrots, potatoes with eyes, parmesan cheese rinds, meat trimmings
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.

Bay's community service run ends early when she saves her supervisor from a choking incident. She wants to resume her art career and decides to make opportunities for herself. Travis is struggling in English, but is reluctant to take advice from Kathryn. Daphne is interested when Mingo asks her to spend some time together, but soon realizes that he only wants to be friends with benefits.
----
Title reference: From the 1965 painting, Art Like Love is Dedication, by Hans Hofmann.

Marie-Claude Mendy, Chef and Restaurateur, Teranga, Boston, MA
John Atkinson, Chef and Restaurateur, North End Café, Manhattan Beach, CA
buffalo tenderloin, couscous, rainbow chard, squeezable blueberry yogurt
Sevan Abdessian, Chef and Restaurateur, Recess Eatery, Glendale, CA
Chris Scott, Chef and Restaurateur, Brooklyn Commune, Brooklyn, NY
margarita mix, quick cook grits, marionberry preserves, vanilla yogurt
Blood Orange Sorbet, Sweat, & Tears

North Carolina School of Science and Mathematics

on loan from AS Monaco

Jackie Khanich
Michael Proietti
Zaina Dellaquila, Executive Chef, Condé Nast Cafe, New York NY

US-HI

sturgeon filets, cucumber, yuzu juice, black mission figs
"Dream'n of Redeem'n"

family

red bean paste, jicama, cilantro, bacon jam
Rique Uresti
Samantha McClerran
Rory O'Farrell, Executive Chef, Ayza Wine & Chocolate Bar, New York, NY
Terri Wahl, Chef and Restaurateur, Auntie Em's Kitchen, Eagle Rock, CA
Ben Sargent, Seafood Chef, Brooklyn, NY
Nopales, No Problem
red mullet, shishito peppers, watercress, hot cocoa mix
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.
Andres Barrera, Executive Chef, City Winery, New York, NY
Susie Blue McWilliam, Redwood, Portland, OR
Angela Karegeannes, Caterer, A Fork Full of Earth Organic Catering, Fairfax, CA
grilled cheese , milk , peas and carrots , tomato soup
chateaubriand, rainbow carrots, escarole, chocolate wine
Rainbow carrots, black trumpet mushrooms, walnuts, frog legs
Vandy Vanderwarker, Sous Chef, The Ordinary, Charleston, SC
tomatillos, horned melon, wonton skins, Rocky Mountain oysters
April Stamm, Chef Team Leader, Prepared foods at Whole Foods Market, New York, NY
Marisa Biaggi
Monica Langowski, Private Chef, Chicago, IL
Lola Garand, Consulting Chef, New York, NY
turducken, sugar pumpkin, Concord grape wine, Indian corn
cardoons, chanterelle mushrooms, pickled green beans, turkey burgers
Joel Javier, Sous chef, Telepan, New York, NY
blueberry goat cheese, pecans, churros, champagne
This is the first episode to feature four chefs who are natives of different countries.
izote flowers, smoked butter, rhubarb, chicken in a can

Chris Case, Jim Jefferies & Peter O'Fallon

Switched at Birth

Gwen LePape, Executive Chef, Frederick's Restaurant, New York, NY
All baskets had beer in them.
Megan Johnson, Executive Chef, Elsewhere / Casellula Cheese & Wine Café, New York, NY

Player of American football

Anthony "Anton" Testino, Head Chef, Tony's Touch of Italy, Wayne, NJ
pork belly, artichokes, cherrystone clams, baby apples in syrup
yellow miso, pork shoulder, mountain yam, astronaut ice cream
Squashed

Bryan Cazenave

Fiore Tedesco, Sous chef, Franklin Barbecue, Austin, TX

Porto, Portugal

fresh wasabi root, crab apples, collard greens, lamb hearts
Tommy Davidson, Charity: Down Syndrome Foundation of Florida
habanero chiles, bittersweet chocolate, fresh sardines

Rub & Slide

Avocado, Tahini, Bran Flakes
potato crisps, eel, candy bats, coagulated pig blood
leg of goat, hummus, rhubarb, frisée
Michael Ferraro, Executive Chef, Delicatessen, New York, NY

Chicot County Courthouse 001.jpg

duck tongue, pineapple, chestnuts, pork shoulder
Germano Minen, Chef & Owner, Hostaria del Piccolo, Santa Monica & Venice, CA
Harold Moore, Chef and Restaurateur, Commerce, New York, NY
araucana eggs, bread flour, turbinado sugar, goat's milk
Maurizio Crescenzo, Chef & Restauranteur, Grano Trattoria, Traverna di Bocco, New York, NY
circus peanuts, passion fruit purée, graham cracker cereal, curry powder
cherries, pumpernickel bread, curry powder, yuzu juice

The Bible

Cat Cora,Charity: Chefs for Humanity
freeze dried grapes, marrow bones, Marcona almonds, cannoli cream
Shannon Olvera, Executive Chef, Red Restaurant & Bar, City of Industry, CA
Chinese celery, fresh chickpeas, preserved lemons, country style pâté
Joe Bayley, Sous chef, Cobblestone Foods, New York, NY

Tempah, Tinie

Soft pretzels, flank steak, bleu cheese, tawny port wine
Wheatgrass Roots
Part 5 of 5. Contestants won previous parts. The winner received a $40,000 scholarship and an additional $25,000. All other contestants received a $1,000 gift card to FoodNetwork.com.

State of North Carolina

Linda Green, Caterer, Ms. Linda's Soul Food Catering, New Orleans, LA

Damian Wayling

sweet whitefish, pastis, cinnamon candies, oysters
Chopped Champions: Part 2
When Chefs Collide

Leah comforts her distressed husband Caiaphas by saying his men's deaths was Pilate's order to quash any rumor of resurrection. Pilate confesses to Claudia about killing the soldiers in the palace, which is preparing for King Herod Antipas' visit. Upon his arrival, Antipas asks Caiaphas why the city feels as it is about to erupt. He assures the king that it has nothing to do with the recent crucifixion, but Antipas says Caiaphas mishandled to entire thing by involving the Romans and warns to not do it again. Peter's daughter Maya joins him at the safe house, and she suggests prayer to be the disciples' solution for their future missions. After the Holy Spirit fills them, they confidently set out to spread the word. Despite Caiaphas ensuring the widow of a guard that his murderer will be found, Leah tells her to leave the city. Claudia remains distant from Pilate, but asks Cornelius to look after him during the Festival of Pentecost. The disciples enter the temple and heal a crippled man in the name of Jesus, only to be beaten by Reuben and his men. Although Peter and John are arrested, they are proud their mission has begun. An assassination attempt is made on Pilate, which results in the death of the Roman soldier Drusus. Pilate orders the deaths of those in the vicinity of the crime. Upon seeing the dead bodies of his townspeople, Caiaphas knows he must stand up for himself and them against the ruthless Romans.

Wilhemina Bell, Executive Chef, Children's Village/Program Coordinator, C-CAP , Philadelphia, PA
pickled eggs, ramps, instant ramen noodles, calf eyeballs
quahog clams, rhubarb, almond butter cookies
duck breast, red malabar spinach, cherry cola, olive loaf
Tamar Robinson
Isaiah Frizzell, Supper Club Chef, Feast Underground Supper Club, Los Angeles, CA

Conway County

sablefish, pomegranates, sake, graffiti eggplant
Roy Handler, Caterer, Haute Mess Catering, Los Angeles, CA

PHNL

Araucana eggs, waffles, maple syrup, Canadian bacon
cheddar biscuits, apple slices, carrot cake, mango chutney
Tommy Lee, Executive Chef, Battery Gardens, New York, NY
cherry drink soaked pickles, lamb loin chops, kale chips, riccota salata
jumbo shrimp, crème de cassis, black quinoa, pastrami
beef tenderloin, taro root, Japanese eggplant, cherry pie filling

present

John Keller, Personal Chef, New York, NY
Kenneth Johnson, Executive Chef, Pescatore, New York, NY
Time & Space
Ruth Cimaroli, Private Chef, New York, NY
Kimberly Parris, Personal Chef and Caterer, K. Parris Catering & Personal Chef Service, New York, NY
Rhonda Deloach, Head Chef / Food Service Director, Common Ground High School, New Haven, CT
bison, dried mango, leeks, Belgian-style ale
sake, green seedless grapes, chicken wings

* "400 Lux"
* "Bravado"
* "Tennis Court"

Amateurs Redemption
Vucic "Vulé" Dabetic, Executive Chef, Arcane, New York, NY
Sam Choy, Chef and Restaurateur, Kawaii, HI
Zachary Kell, Sous Chef, Hu Kitchen, New York, NY
Barry Frish, Chef de cuisine, Restaurant Marc Forgione, New York, NY

Mihajlov, Gorazd

Dean Rucker, Private Chef, Malibu, CA
Danica Patrick
All-Stars Tournament: Round Four – Chopped Judges
Maine lobster, hot dogs, frozen lemonade, potato chips

National Director

pineapple, sunflower seeds, red curry paste, Neapolitan ice cream
witch's brew, blood oranges, blue cheese, pretzel spider webs
Vic "Vegas" Moea

HNL

Sean Mell, Omakase Chef, Nobu, New York, NY

With Steve in tow, Jim boards a crowded airplane to a gig, where he gets into an argument with a large man sitting beside him over the use of an armrest while the rest of the passengers spectate and shift between which side of the argument they support. Billy's mother, Janice disapproves of Billy's living arrangements with Jim and Steve, so against his wishes, she tries to hire him a nurse.

Eddie Canlon, Chef and Restaurateur, Canlon's Restaurant, Staten Island, NY
Oh My Goshy, Umeboshi
Mother's Day
Anastacia Song, Sous Chef, Davio's Northern Italian Steakhouse, Manhattan, NY

YJN104

This is an April Fools' Day competition where ingredients weren't what they seemed and small pranks were pulled
Gillian Clark, Chef and Restaurateur, The General Store, Silver Spring, MD

Yavapai County

cinnamon whisky, phyllo dough, Brazil nuts, rose hip jam
salsa verde, chicken breasts, bundled lunch kits, blue corn tortilla chips

Total passengers

Mario Bacherini
lobster bisque, baby leeks, daikon, squid
Chris Nirschel
Mona Ziabari , from: Lehigh Valley,PA

Royals Lorde.ogg

Break a Crab Leg!
A Chopped Thanksgiving
Robbie Myers, Senior Food Service Manager / U.S. Army , Adams Center, NY
rack of wild boar, shishito peppers, posole, organic roses

Australian comedian Jim Jefferies tags along and reunites with his friend, Billy Nugent , who suffers from muscular dystrophy and is practically paralyzed from the neck down, at a care facility after hearing that his roommate and Billy's brother, Steve , visits him regularly. At Billy's request, Jim and Steve drive him to a Las Vegas brothel to lose his virginity, an act that could possibly kill him.

Henry Robles & Dayna Lynne North

MAR

David Viana, Chef de Cuisine, Daryl, New Brunswick, NJ
Jennifer Story

Fire Chief

frog legs, mafaldine, bok choy, lobster mushrooms
Mor Amitzur, Executive Chef, The View at the Marriott Marquis, New York, NY

Central Institute For Correctional Police

Pinal County

Greek yogurt, sugar cane, cactus pears, popcorn kernels

Asphalt

Hooni Kim
peas, peaches, eel

Public / Military

Flannery Klette-Kolton, Caterer, Big Little Get Together, New York, NY

C2B280

Robyn Lindars, Chef and Blogger, "Grill Grrrl" food blog, Miami, FL
Gwen LePape, Executive Chef, New York, NY

----
Title reference: From the 2001 sculpture, YE$, by Tim Noble and Sue Webster.

Season's Choppings

Peter O'Fallon, Jim Jefferies & Chris Case

ends of bread loaves, squeezed orange halves, used coffee grinds, hardened brown sugar
Pods, Grills and Sticky Fingers

true

Diane Vista-Wayne, Line Cook, New York, NY
Massimo Felici, Executive Chef, Ristorante DeGrezia, New York, NY
Vaughn Crenshaw, Executive Sous chef, Khloe Bistrot, Fort Lee, NJ
Viewers' Choice Ingredients
cinnamon rolls, turkish coffee, quail eggs, tamarillos
domed goat cheese, blue cheese, mostarda, guanciale
razor clams, andouille sausage, lime pickles, cajun chips
striped sea bass, strawberries, baby fennel, marshmallows
escargot, cilantro chutney, biscuit dough, merguez
Roxy Belfiore
A Guts Reaction
Ingredients that are typically scrapped were used in the baskets.
Geoffrey Zakarian
Amy Johnson, Private Chef, New York, NY
Greg Grossman, Student, Professional Children's School, New York, NY
Paul Ripley, Food and Beverage Manager, Raritan Valley Country Club, Bridgewater, NJ
tortenboden, cocoa hazelnut spread, mirin, beer salt
cinnamon-flavored candy coal, crescent roll dough, sour cream, hot chocolate mix
clove liqueur, bistec norteno, butternut squash, orzo
Chard & True
David Greco, Chef and Restaurateur, Arthur Avenue Trattoria and Mike's Deli, New York, NY
lox ice cream, wasabi microgreens, pink asparagus, ground camel

FFFFFF

A Nori Story

How Does a Girl Like You Get to Be a Girl Like You

Teah Evans, Chef, FireFly American Bistro, Manasquan, NJ
Tek Moore, Executive Chef, Le Barricou, Brooklyn, NY
cookie spread, crème anglaise, grapefruit, microwaved mug cupcake
Gillie Holme, Caterer, New York, NY
Fry, Fry, Again
In this episode, the judging panel and contestants were all regular Chopped judges. Other than the championship series, this is the first time that the episode only featured the judges in both roles. All competitors were competing for No Kid Hungry.
frog legs, yuzu marmalade, gin, firm tofu
Jet Tila
cockles, kohlrabi, pita bread
Without Missing a Beet
ostrich eggs, plantains, dried strawberries, galangal
Todd Miller, Executive Chef, STK, New York, NY
Mindy Simmons, Owner, Decadent Creations Bakery, Beaverton, OR
calf liver, lemon potatoes, pickled Chinese mustard greens, ranch dressing
Auria Abraham
$50,000 Tournament: Grand Finale
Dim sum, honeydew melon, middle eastern noodles, ketchup
catfish, daikon radish, cherry soda, boiled peanuts
calamari, Brussels sprouts, Asian pears
Jimmy Tessier, Chef de cuisine, Bacio, Tropicana Las Vegas Hotel and Resort, Las Vegas, NV
Vinson Petrillo, Executive Sous chef, Caviar Russe, New York, NY
Offal Surprise
vindaloo sauce, hearts of palm, monkfish, ghost pepper beef jerky

* Cleveland Browns
* Atlanta Falcons

Victor Cabezas, Chef and Owner, Misaví, Totowa, NJ
peaches, breakfast toaster pastries, bourbon whiskey, corn on the cob

Linda Gase & Lizzy Weiss

cranberries, green tea powder, edamame, local honey
Fish balls, moscato, haricots verts, banana blossoms
yucca, calimyrna figs, hoisin sauce, red jalapeños

Archive.is

bluefish, papaya, ginger snaps, beef jerky

Kabushiki Gaisha Bandai Namuko Gēmusu

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.
The Icing on the Steak
Aaron DuBois

Dune Prophecy Theme

tilefish, fig cookies, caperberries, squid ink
Lee Anne Wong, Charity: Conservation International, Hawaii
skate wings, pomegranate molasses, purple asparagus, candied sardines
Akiko Thurnauer, Chef and Restaurateur, Family Recipe, New York, NY

Tackles

littleneck clams, Yukon Gold potatoes, rhubarb
Shanna Horner O’Hea, Chef and Innkeeper, The Kennebunk Inn / Academe Brasserie and Tavern, Kennebunk, ME
Roro Morales, Caterer, Haute Couture, Portland, OR
Beer Here!
Emily Hahn, Executive Chef, Warehouse, Charleston, SC

Fraser, Simon

duck confit, orange cream ice pops, ramps, risotto
squid, popcorn on the cob, dinosaur kale, candy blood
Spanish tortilla, serrano ham, chayote, squid

Algeria

Jackie Lee, Private Chef, New York, NY
Rachel Willen, Chef and Culinary Instructor, Foodfix, Clinton, NJ
Amy Roloff
Clark Barlowe, Sous chef, Clyde's Tower Oaks Lodge, Rockville, MD
Sarah Arkwright, Food Truck Owner, The Egg Carton, Portland, OR
Carnie Wilson and
Willie Box, Executive Chef, 793 Juniper, Atlanta, GA

English

quail, escarole, chocolate-covered raisins, coconut
Bradley Stellings
mille crepe cake, snow crab claws, kohlrabi, Bloody Mary
kimchi, apple sauce, gefilte fish, lavash
ground beef, tomatoes, slider buns, cotton candy
oysters, pomegranate juice, red chard, gingerbread cookie dough
Joshua Whigham, Sous chef, Jack's Luxury Oyster Bar, New York, NY
Marcus Lepke, Personal Chef, European Epicurean, Voorhees, NJ
Izzy Sarto, Executive Chef, Tremont 647, Boston, MA
Spouting Off
striped bass, sour lemon candy, Jerusalem artichokes, cream of mushroom soup
skate, English cucumbers, prunes, shredded wheat crackers
Dan Gardner, Chef / Engine 15, F.D.N.Y., New York, NY
lump crab meat, dried shiitake mushrooms, pink grapefruit, bran cereal
Chuck Hughes

Zetna Fuentes

ice cream sundae, old bananas, stale tortilla chips, cola
Eitan Bernath , from: Teaneck, NJ

Jim, Steve, Billy, and Jim's on/off girlfriend, Peggy appear in court to retell a story where two men broke into their house and assaulted and robbed them after mistaking Jim and Steve for drug dealers.

Dermott

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.
Jamie Adams, Executive Chef, Veni Vidi Vici, Atlanta, GA
Chuck Zito
suckling goat, broccoli rabe, farro, cheddar filled pretzels
Maristella Innocenti, Owner and Chef, Matilda, New York, NY
Chopped Champions Event, Round Four: Bring It!
Nadege Fleurimond, Caterer, Fleurimond Catering, New York, NY

group_or_band

yellow rice, persimmons, sugar cane drink, pine nuts
Josh Watkins, Executive Chef, The Carillon, Austin, TX

Christian Mudongo

Fabulous Baker Boys

YJN204

pork butt, baked beans, clams, strawberry fruit leather

on loan from Nantes

mission figs, robiola cheese, shelled pistachios, taco shells
quail eggs, kale, champagne, caviar
Ashley Hough, Personal Chef, Los Angeles, CA
$50,000 Tournament: Round Four
Nicole Davenport, Chef and Restaurateur, Sugar and Smoke, Fredericksburg, TX
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 .
octopus, dandelion greens, aged gouda, sour trahana
Chris Leahy, Executive Chef, Lexington Brass, New York, NY
All Stars Tournament: Part 5
The basket ingredients all cost less than $10; contestants were limited to using two parts of the pantry.
Anne Burrell, Charity: Juvenile Diabetes Research Foundation
Ivan Dorvil, Private Chef, Miami, FL
Jacques Gautier, Executive Chef and Restaurateur, Palo Santo, Park Slope, Brooklyn, NY
Trout Bout
bourbon barrel aged tripled ale, beer taffy, beer cheese, beef tips
Melissa d'Arabian
Meatball Madness
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

Raymonde Kacou

Roshni Mansukhani, Executive Sous chef and Private Chef, Boston, MA
calf's liver, fava greens, honey wine, halloumi
Shrimp skin, hamachi, pomelo, green garlic

Venezuela

Step Right Up!
Eric Buss
beef shoulder, baby artichokes, blood oranges, cashew butter
boudin blanc, chanterelle mushrooms, baby artichokes, orange marmalade
The theme of the baskets is chocolate.
Chef Ricks is a chef at Landmarc, a restaurant of frequent Chopped judge, Marc Murphy.

YJN109

mussels, blue cheese stuffed olives, saffron, añejo tequila
Remy Ayesh, Culinary Instructor, French Culinary Institute, New York, NY
Nicole Puzio, Executive Chef, Ox Restaurant, Jersey City, NJ
raspberries, asparagus, chicken livers

The Accommodations of Desire

kosher pickles, catfish filets, green plantains, young coconut
Ralph Battista Jr., Executive Chef, Butterfield 8, New York, NY
fish carcasses, taleso ham, purple potatoes, Calabrian chili peppers
Matthew Wheelock
PJ Calapa, Sous chef, Nobu Fifty Seven, New York, NY

The Body Is Gone

Erica Wides, Chef Instructor, Institute of Culinary Education, New York, NY
Marc Anthony Bynum, Executive Chef, Venúe 56, Hauppauge, NY
chocolate chile liqueur, milk chocolate, graham crackers, toasted coconut flakes

The WaVe

Brian Eno - Dune Prophecy Theme.ogg

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 .
All the chefs were teens competing to win a $40,000 scholarship.
mixed berry jam, ground bison, arugula, hummus chips
Mark Twersky, Cullinary Instructor, The French Culinary Institute, New York, NY
Mark Murray, Private Chef, Stanford, CT
Antonia Lofaso, Charity: Beit T'Shuvah
George Rallis
Nicole Mummolo, Sous chef, La Puerta Azul, Millbrook, NY
Luke Reyes, Executive Chef, The Corner Door, Culver City, CA
Mona James, Executive Sous chef, Palm Restaurant, New York, NY
beef tongue, Chinese broccoli, candied citron,microwavable chocolate cake
bourbon whiskey, anchovies, dates, frog legs
The Big Scoop

Jim & co. have to track down Walter after he decides to leave the apartment. Steve makes an unpleasant discovery about his mother and Billy must choose between sex and video games.

Jessica Mogardo, Pastry Chef, New York, NY
Leslie Parks, Freelance Caterer, New York, NY
banana bread, veggie terrine, galangal, mango juice
chicken breast, dandelion greens, starfruit, cherry liqueur

Free

Chad Ward, Competitive Barbecue Champion, Whiskey Bent BBQ, Lakeland, FL
Ultimate Champions:Celebrities
Kelly Kleisner, Executive Pastry Chef, Indigo Road, Charleston, SC
zucchini blossoms, dry roasted peanuts, anise liqueur, mamey
Trick or Treat, Chicken Feet!

The Bandai Namco Entertainment logo since 2015.

Hiep Le
Dylan Hallas, Executive Chef, Petit Ermitage Hotel, West Hollywood, CA
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.
Sandy Davis, Catering Chef, Union Theological Seminary, New York, NY
Jessica Helms

Bay's private actions at the party are exposed by Toby's girlfriend from something Toby told her in confidence. Because of this, everyone is telling Bay how to feel and it leads to an investigation by the university. Bay tries to tell Emmett but he just gets upset. Daphne flies out to talk to Emmett.
----
Title reference: From the 1871 painting, Arrangement in Grey and Black No. 1, by James McNeill Whistler.

Baxter County, Arkansas

pickle juice, herb stems, overripe tomatoes, fish carcass

Mario Kopic

The chefs were required to make burgers in each round.
cannoli shells, marshmallows, chocolate sauce, cherry pie filling
Jason Khaytin, Hometown: Holland, PA
Milton Enriquez, Executive Chef, Compass, New York, NY

Water

Priyanka Chopra
*Chetan Khera
*Jake McLaughlin
*Aunjanue Ellis
*Yasmine Al Masri
*Johanna Braddy
*Tate Ellington
*Graham Rogers

There Will Be Bloody Marys
Lobster,dinosaur kale, vegetable cream cheese, quinoa

left

Laurielle Clark, Private Chef, New York, NY
Amanda Fretaig
Alan Harding, Chef and Restaurateur, The Food Truck @ Hot Bird, Brooklyn, NY
octopus, purple cauliflower, kumquats, coconut caramel cookies

solo_singer

Maneet Chauhun
The basket items were determined via a viewer poll.

* FX
* FXX

pork loin, watercress, galia melon, taro root
Jonny Giordani, Executive Chef, BOOM, New York, NY
butternut squash soup, fennel, orange cranberry muffins, tofu turkey
black licorice, Arctic char, mangos, caperberries
Joyce Brandes, Chef de cuisine, DuMont Burger, Brooklyn, NY

After Stephen's death by stoning, the disciples gather at the safe house to pray over his body. Back at the camp, Barnabas tells Philip that he dreamed that Stephen wouldn't be the last of them to die. The two men notice a stranger entering the camp, who introduces himself as Saul of Tarsus, a scholar, Jew, Roman, Pharisee and defender of the Temple of Jerusalem. Saul claims Jesus was nothing more than a false prophet, and preaching his message will bring nothing but wrath upon the disciples. While walking through the market, Annas asks his son Jonathan if he cannot see that Caiaphas must be replaced, because of his involvement with Pilate. When Jonathan points out that Annas is plotting against his own son-in-law, Annas waves him off. The Sanhedrin is seeks Caiaphas's successor and now the family needs Jonathan to step up. Caiaphas is not happy to play host to Leah's family, and less happy to discover that Herod Antipas and Herodias have invited themselves to stay for the Purim festival. On their way, the royal couple stops off to survey the Nazarene's camp to see that it was so close to Jerusalem and densely populated. Over dinner, they admit that Purim was a useful excuse for them to check to see if the city still stands after Pilate's recent wave of crucifixions. Annas and Jonathan steer the conversation towards the Nazarene's encampment, sowing seeds of doubt against Caiaphas. Herodias and Antipas would prefer not to choose between Caiaphas and Jonathan. Nevertheless, he knows he'll have to throw his support behind one of them, and then let Pilate have the responsibility of dealing with the fallout.

Cheryl Perry, Chef and Culinary Instructor, New York, NY

Linda Gase & Bekah Brunstetter

thin crust pizza dough, king crab legs, malta, vegan pepperoni
Arvin Dhansew, Catering Chef, Relish Caterers, New York, NY
Adam Idris, Private Chef, New York, NY
cube steak, salsa, queso fresco, frozen french fries
Victory on the Brain
Melissa Levy, Executive Chef, IBM, Newburgh, NY
Chopping in a Winter Wonderland
Billy Brigtsen, Chef, Brooklyn, NY
Tynan Gibson, Chef de Cuisine, Tasty n Sons, Portland, OR
Richard Fields
Laura Henry-Zoubir, Culinary Director, Dramshop Hospitality, Boston, MA
bubble tea, papaya, coconut butter, chocolate-covered bananas
Peter Scolari, Charity: Copd Foundation
rump roast, violet mustard, asparagus, sugar coated fennel seeds
All of the contestants in this episode except for Scott Conant have competed on Chopped previously.

Okogwu, Patrick Chukwuemeka

YJN105

Malik Fall, Chef and Restaurateur, Boucarou Lounge, New York, NY
flank steak, sour cherries, espresso powder, crosnes
Christopher Arellanes, Chef de Partie, Brooklyn Fair, New York, NY
Laurie Potts, Executive Chef, Wild Horse Saloon, Nashville, TN
The ingredients used in this episode were leftovers.
broccoli rabe, crystallized ginger, five year aged gouda, mahi-mahi
hollandaise sauce, strawberries, walnuts, blue corn tortilla chips
rump roast, rainbow chard, vegetable yeast spread

afdx

sugar cookie dough, bittersweet chocolate, figs, yellow miso paste
Naved Ferdinans

Chicot County

Marco Canora

Tomblaine

Jason Zukas, Executive Chef, New York, NY
Deirdre Henderson, Executive Chef, BarOnA, New York, NY

After a night of intense partying, Bay wakes up in bed with Tank with no recollection of exactly what happened between them. She tries to piece the truth together, but realizes that the truth itself might not be so clear. Daphne is invited to Professor Marillo's house for a chemistry project and once again clashes with Vimla. Meanwhile, John, Kathryn, and Lily are worried about Toby's lack of life direction.
----
Title reference: From the 1923 painting, At the First Clear Word, by Max Ernst.

pomegranates, polenta log, maple syrup, seafood sausage
Deborah Bicknese, Executive Chef and Restaurateur, Beast, Brooklyn, NY
All of the basket contents had an Australian theme.
Bill Feldman, Chef and Entrepreneur, New York, NY
fruitcake, shad roe, vodka, Tokyo scallions
pork rinds, galangal, purple kohlrabi, rabbit legs and thighs

Central

Contestants are all couples.
chicken livers, marrowfat peas, watermelon, chicken tenders
All-Stars Tournament: Round One – Competitors from The Next Food Network Star
Return and Redeem

----
Title reference: From the 1901 painting, To the Victor Belong the Spoils, by Charles Marion Russell.

Chocolate, Mussels and Figs

The Player's Choice

United States

Baxter County

Patrick Chukwuemeka Afamalam Okogwu

Parind Vora, Chef and Restaurateur, Restaurant Jezebel, Austin, TX
Philip Meoli, Chef de cuisine, Brooklyn Pub, Brooklyn, NY
Winging It
spinach, filet mignon, almonds, chocolate covered marshmallows
Melissa Campbell, Training Administrator, Teledyne Controls, Los Angeles, CA
apricots, macadamia nuts, oysters
Justin Gaines, Executive Sous chef, Zanaro's Italian Restaurant, White Plains, NY
smoked turkey legs, hominy, corn bread, gummy turkey feet

1219 Broad Street

Chopped Liver
John Deatcher, Caterer, Foodini's Catering, Neptune, NJ

Switzerland

Jeremy Bringardener
coffee cake, mimosas, breakfast sausages, cream-filled chocolate eggs
Jason Robertson, Caterer, Headwaters Café, New Orleans, LA
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.
mostarda, swai fillets, chicken livers, turnips
Anthony Locastro, Executive Chef, Downtown Association, New York, NY
Chris Rendell, Chef de cuisine, Double Crown, New York, NY
red cherry peppers, mortadella, soft shell crabs

Gorazd Mihajlov

All-Stars: Prime Time vs. Day Time
Terry Accaira, Head Cook and Nutritionist, Avery/Parsons Elementary School, Buena Vista, CO
gourmet frozen yogurt sundae, white balsamic vinegar, puffed rice cereal bars, dulce de leche
Raymond Jackson, Private Caterer and Culinary Instructor, Westchester County, NY

darkorange

Shehu Fitzgerald, Chef, Ritz Carlton, New York, NY
Soraya Sobreidad
Nealy Frentz, Chef and Restaurateur, Lola, Covington, LA
cucumber, buttermilk, pork loin, canned jackfruit
Greg Louganis, Charity: Kids international
rosca de reyes, wagyu rib-eye steaks, broccoli, cocktail sauce
Carla Contreras, Private Chef and Owner, Red Clog Kitchen, New York, NY

Bay struggles with a stubborn girl at community service who appears to hate her, but there's more to her than meets the eye. Meanwhile, Daphne struggles with Josh taking interpreting too far, Regina is still hated by the East Riverside people, and there are plans to turn Kathryn's book into a movie.
----
Title reference: From the 1890 painting, Bracing The Waves, by Ivan Aivazovsky

chicha morada, Cotija cheese, mangoes, shoestring potato sticks
Prove it on the Plate
smoked oysters, starfruit, jicama, whole calamari
Kurt Ramborger, Caterer, Austin, TX
Adrienne Grenier, Sous chef, 1501 Chop House , Charlotte, NC
Duff Goldman
stout beer, empanada wrappers, peaches, marshmallow spread
Money Saver
Yule log, brisket, baked potato, mulled wine
zucchini, chocolate cake mix, crème fraîche, movie theatre popcorn
Diana Sabater
dried black licorice root, pork rinds, macadamia nuts, limoncello
rainbow chard, bonito, hard cider, couscous
baby eggplants, gooseberries, eggroll skins, lapchang

Art Like Love is Dedication

babka, rhubarb, baby bananas, Beaumes de Venise
Brad Sorenson
soft-shell crabs, crunchy peanut butter, sake, sea beans

Robert HallDavid FisherJohn RichardsNick ArthursIain ErskineTim MurrellOral Norrie OtteySteve SingletonJamie Trevill

Frederick Aquino
chickpeas, baby red mustard greens, marinara sauce, silken tofu
lamb tagine, miso paste, croissant doughnuts, zucchini blossoms

Official website

Taji Marie, Caterer, Simple Gourmet, Redondo Beach, CA
Michael DiIonno, Chef and Restaurateur, Avenue Bistro Pub, Verona, NJ
Jon Cano and Elizabeth Gribko, Chef & Pastry Chef, Salumi Tapas & Wine War, East Massapequa, NY
leftover turkey meatloaf, leftover kimchi, leftover naan, leftover baked ziti
Jeffrey Baruch, Executive Chef, London Lennie's Seafood Restaurant, New York, NY

ASNL, Les Chardons (TheThistles)

peanut butter, Granny Smith apples, jumbo shrimp
Part 1 of a 5-part competition for $50,000 for a charity of the winner's choice. The green juice included kale.
Italian orange liqueur, cheese crackers, cherimoya, Jordan almonds
Linda Laestadius, Pastry Chef, The Bear Cafe, Woodstock, NY
durian, lime gelatin, imitation crab meat, crunchy cheese curls
Lonnie Dyner, Executive Chef, Le Petit Marché, New York, NY
This was a Halloween-themed episode.

Years in Dutch Brazil

blueberries, bread & butter pickles, saffron, fruit ring cereal
fideos, broccoli rabe, mezcal, eel
Sonya Coté, Executive Chef and Owner, Hillside Farmacy, Austin TX
Kyle McClelland
freeze dried roast beef, torshi, rainbow chard, mint yogurt soda
clotted cream, passion fruit purée, spirulina, angel food cake
Sheridan Su, Chef and Restaurateur, Great Bao Café, Las Vegas, NV
Lara Paul, Executive Chef, Rivals Steakhouse, Austin, TX
grape leaves, sesame seeds, honeydew melon, pickled ginger
John P. Greco, Chef and Restaurateur, Philip Marie, New York, NY
chicken intestines, red miso, Savoy cabbage, clementine oranges
I'm Your Huckleberry
Champions' Tournament: Part 4
Lucy Collins
Rouha Sadighi, Chef de cuisine, Penelope Café, New York, NY
Part 4 of 5. All the chefs are celebrities who formerly competed on Chopped for charity.

* Rapper
* songwriter
* record producer
* CEO
* businessman
* composer
* Priest
*Father

venison tenderloin, cinnamon swirl bread, sharon fruit, cornichons
Celebrity Holiday Bash
Laili Ali from both and
cotton candy, chicken cutlets, Brussels sprouts, French-fried onions
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 .
Mei Chau

Lake Village

John Creger, Head Chef, Gallow Green, New York, NY
Mina Newman, Executive Chef, Christos Steakhouse, Astoria, NY
peanut butter, pork tenderloin, okra, canned shrimp
Jonathan Jernigan, Executive Chef, Catering by Jonathan, Willingboro, NJ
James Briscione
flour tortillas, prosecco, Canadian bacon, roasted chestnuts
goose, Irish cream liqueur, maraschino cherries, blue cheese
Kristen Davis, Personal Chef, Long Island, NY
Sarah Pouzar, Executive Chef, Il Forno, New York, NY

HNL - FAA airport diagram.gif

Rick Browne, Chef and Author, Seattle, WA
Kenny Gray, Sous chef, Olivia Restaurant, Austin, TX
Patricio Sandoval, Chef and Restaurateur, Mercadito, New York, NY
James Kilberg, Executive Chef, Il Poggiolo, Chicago, IL
pork tenderloin, sweet potatoes, rainbow chard, hoisin sauce
shiso leaves, pita bread, feta, adzuki beans
Fake Cake, Real Stakes
No Kidding!
Jon Bignelli, Sous chef, wd~50, New York, NY
pork crown roast, green lipped mussels, creamed spinach, truffles
Todd Barrie
Thirsty for Victory
John Ramirez, Executive Sous chef, Castle on the Hudson, Tarrytown, NY

YJN209

Rachel Klein, Executive Chef, Seaport Hotel, Boston, MA

Health

Part 2 of 5. Switchel is ginger chews.
Michael Symon
Ryan Whyte, Sous Chef, Restaurant St. Jack, Portland, OR
All-Stars Tournament: Round Two – Food Network Personalities
Alina Eisenhauer, Pastry Chef, Sweet, Woodstock, CT
carrot juice, almond flour, candied ginger, honeycomb
Emily Chapman, Line Cook, Louro, New York, NY
Cara Thompson, Sous chef, Miami, FL
dorade, baby beets, beef jerky, coffee liqueur

Checkmate

David Amorelli, Executive Chef, Coffee Shop, New York, NY

Japan

Chef Kave works at Fatty Crab and Fatty 'Cue, restaurants of Chopped judge Zakary Pelaccio .
cheese blintzes, salsa, poblano peppers, ground pork
maraschino cherries, peas in the pod, parsley root, tripe
Shehu Fitzgerald, Garde manger Chef, Marriott New York Marquis, New York, NY
rack of lamb, papaya, peppermint patties, spring garlic

Rudy Camacho

Dreams

Borrowing Your Enemy's Arrows

Cake Walk?

Nugget Productions

Heidi Greening, Georgetown, TX
cherry tomatoes, silken tofu, ginger snaps, cocoa nibs
Daniel Doyle, Executive Chef, Poogan's Porch, Charleston, SC
Anh Luu, Head Chef, Tapalaya, Portland, OR

Sheriff Ronald Nichols

Jim volunteers at the care facility where Billy used to live, and tries to pick up a nice, attractive nurse that works there. Billy and the other residents, who idolize her, do everything in their power to prevent Jim from succeeding. After misunderstanding directions, autistic Rodney continues to run with an egg in a spoon after finishing a race at the care facility, and meets and unwittingly inspires a number of different people.

Hannah Buzkin, Hometown: Westport, NJ
This episode featured previous contestants.
Each chef was a retired member of the U.S. military. Each round featured an item that might be found in a military pantry.

Cynthia Djohore

Jumbo Shrimp, Pepperoncini, Cereal
Albert Shim
Michael Israel, Food Truck Chef/Owner, MOE Deli, Los Angeles, CA
G'day, Chefs!
Ulli Stachl, Food Stylist, New York, NY
chicory, Ethiopian coffee beans, petite bananas, lamb fries
duck eggs, Russet potatoes, farmer's cheese, honey herb cough drops

Prescott

black radishes, smoked beef tongue, garbanzo beans, Italian anchovies

Bay is desperate to bridge the distance between her and Emmett since the incident with Tank, but Emmett refuses to talk about what happened. Her building frustration and his constant dismissal of the topic ultimately leads them on a break. Kathryn's mother visits and brings a surprise guest. She reveals that she has been diagnosed with Alzheimer's, which Kathryn initially refuses to accept. Meanwhile, a huge storm has Regina and Daphne stuck at the coffeehouse with Eric and Nacho, who ends up blackmailing them.
----
Title reference: From the 1996 painting, Fog and Storm and Rain, by Eyvind Earle.

Redeemed or Re-chopped?
snow cones, funnel cakes, popcorn, sour cream
Carrie Weiss, Instructor and Writer, New York, NY
Michael Madigan, Chef and Restaurateur, Snails and Quails / Farm 2 Bistro, New York, NY / Nutley, NJ

Love

Marco Suarez, Executive Chef, Ledge Kitchen and Drinks, Dorchester, MA

Low

Stade Brestois

Paul Joseph, Executive Chef, FireBird, New York, NY
sirloin flap, rainbow carrots, formaggio di fossa, chocolate covered donuts
hamachi, quail eggs, dried cherries
Christina Olivarez, Executive Chef, Diego, Las Vegas, NV
This was the first episode to feature an ingredient, violet mustard, that the judges were not familiar with.
clotted cream fudge, rice crackers, rainbow sprinkles, pepper jelly
Lisa Beels, Executive Chef and Entrepreneur, Haute Palate and Petite Palate, New York, NY
Alex Moreno, Executive Chef, Border Grill, Santa Monica, CA
razor clams, breakfast radishes, green grape tomatoes, shrimp paste
Diane DiMeo, Private Chef, Red Box Bistro, New York, NY
John Martone
Einat Admony
wagyu rib-eye steaks, baby corn, watermelon, coleslaw dressing
Leftover Rescue Mission
rice wrappers, morel mushrooms, chia seeds, dandelion greens
canned mandarin oranges, red pearl onions, chicken thighs, pork hock
Chopped All-Stars: Finale!
carob molasses, white chocolate chips, nougat biscuits, raspberries
chocolate stout, white chocolate, pork chops, malted milk powder
Chopped Champions: Part 3
pate, mango licorice, thousand island dressing, pork shoulder

Linda Gase

pink beans, sofrito, striped bass, coconut chocolate bars
dried persimmon, phyllo dough, pepper jack cheese, sweetbreads

List of Bandai Namco video gamesDragon Ball series

Yucca, Watermelon, Tortillas
Carey Bringle, Owner and Barbecue Pitmaster, Peg Leg Porker, Nashville, TN
papadum, baby romanesco, smoked lake chub, powdered strawberry milk
bay scallops, braeburn apples, sorrel, duck hearts

"Royals"

Ian Muntzert, Chef de cuisine, Commonwealth, San Francisco, CA

* British hip hop
* hip hop
* grime
* electronic

Monica Byrne, Chef and Restaurateur, Home/Made, Brooklyn, NY

Bandai Namco Games

Neela Paniz, Chef and Restaurateur, Neela's, Napa, CA
Paul Rut, Chef / Engine 262, F.D.N.Y., New York, NY
Each basket contained ingredients commonly used to prepare brunch dishes.
Claire Handleman, Culinary Producer, The Chew, New York, NY
panforte, pancetta, pink currants, crème fraîche
Rice and Cheese burrito, chocolate milk, apple pie, whipped cream
Mark McMann, Sous chef, Kefi, New York, NY
Seamus Mullen
Mirna Attar, Chef & Restauranteur, Ya Hala Lebanese Cuisine, Portland, OR
Alex Stupak
Cris Spezial, Caterer, Nyack Gourmet, Nyack, NY

cultural-historical psychology

Matt Dunn

Portuguese footballer

Gason Nelson, Private Chef, Full of Flavor, New Orleans, LA
Amateurs' Brawl
broccoli rabe, deckle of beef, hibiscus flowers in syrup, black-eyed peas
Lou Diamond Phillips, Charity: Share Our Strength, No Kid Hungry
Simona Alomary
turkey tenderloin, double yolked eggs, pattypan squash, finger limes

Caiaphas asks Reuben to escort Saul to Damascus, hoping that Augustus will depart Jerusalem before Saul's return. The long trip to Damascus wears Reuben down, and he asks why Saul hates Peter. Saul angrily exclaims that God would not choose a simple fisherman to spread His message, adding that Jesus is an impostor. The sky then goes dark and Jesus appears to Saul in a ball of light. He instructs Saul to go to Damascus and await further instruction. Saul's men find him blinded and screaming for help. Jesus later appears to Ananias, saying Saul is the chosen instrument to inform the Gentiles and their kings and the Jewish people and their priests. Ananias cures Saul of his blindness and later baptizes him and as Saul accepts Jesus into his heart he becomes a new man and goes to the synagogue in Damascus to preach. John and Peter go to Samaria to assist Philip. Simon the Sorcerer offers to donate all of his money to help spread Jesus' word, in exchange for "a few drops of the Holy Spirit". His bargaining attempt causes rage to explode from Peter and blood to flow from his eye sockets, but Peter urges him to repent and begs God for mercy on Simon. Upon witnessing Caligula's debauchery with Herod Agrippa, Claudia and Pilate counsels Augustus, which includes separating them by sending Caligula back to Rome. Enraged, Caligula warns Pilate and Claudia that they will answer to him and that Augustus' reign and protection is nearing an end. Claudia dreams of Augustus' death by Caligula's hand. Antipas, Pilate, and their wives learn from Caligula that Augustus died in his sleep. Caligula tears up Pilate's commission and proclaims himself to be the new emperor.

red jalapeños, shortbread cookies, sharon fruit, cream cheese frosting
Tim Cipriano, Director of Food Services, Guilford Public Schools, Guilford, CT
Jeremiah Bullfrog, Chef and Owner, gastroPod Mobile Gourmet, Miami, FL

Bandai Namco Entertainment Inc.

Erica Beneke, Executive Chef, Max's Wine Dive, Austin, TX
Rosie Martone

Rashed bin Billal al-Sardar

Noah Museles, Sidwell Friends School, Washington, D.C.
beef shoulder, fish sauce, canned pumpkin
Madison Cowan, Charity: Alzheimer's Association, New York City Chapter
Regina Chen, Sous chef, Maison Akira, Pasadena, CA
Debbie Lee
Jason Quinn, Chef and Owner, Playground, Santa Ana, CA
Kris Wessel, Chef and Restaurateur, Red Light, Miami, FL

The Love Club EP Pure Heroine

Rebecca Weitzman, Chef de cuisine, Inoteca, New York, NY

YJN210

cacao paste, peanut butter cups, baumkuchen, cherries
culotte steak, Okinawa sweet potatoes, turnips, strawberry leather
All Stars Tournament: Part 1
canned tuna fish, wonton wrappers, spinach, dill pickles
sea scallops, guaje beans, aged cheddar, pickle juice
Cris Vazquez
Take Heart
arugula, pickled daikon, fresh pasta, mackerel
ground pork, sorghum molasses, cheese crackers, mustard greens
brie, rutabaga, frozen cranberries, English muffins
Peter Giannakas, Chef and Restaurateur, Ovelia Psistaria Bar, New York, NY
Part 4 of 5.
Belly Up
canned haggis, smoked gouda, celery, prunes
Anna Serrano, Sergent of Police
Marrons Glaces, prosecco, challah bread, seafood salad
Royden Ellamar, Executive Chef, Sensi at the Bellagio, Las Vegas, NV
Kenneth Collins, Executive Chef, Gospel Uptown, New York, NY
Cole Poolaw, Executive Chef, Barsa Tapas Lounge, Charleston, SC
Quail, Arctic Char, Beer
salami, date palms in brine, chicken breast, canned pumpkin
Ariane Resnick
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.
Heather Priest, Personal Chef, Greenwich, CT
Victoria Neikirk, Executive Chefs, Pearlz Oysters, Charleston, SC
saba, garlic chutes, Canadian bacon, trout
phyllo dough, gorgonzola cheese, pineapple rings, blueberries
sour candy belts, quinoa, pickled turnips, red snapper
CC66CC
pancake mix, guava nectar, Aleppo peppers, Asian style beef jerky

right

Lester Walker, Sous chef, Copia, New York, NY
The contestants are home cooks who all competed previously, Tommy Werther and Jackie Khanich having previously competed on the same episode.
Jennifer Meadows, Chef and Restaurateur, Fishbar, Montauk, NY

* Art rock
* electropop
* minimal pop

Sunny Anderson
striped bass, corn tortillas, applesauce, okra
A Cornish Mess
Abe Lopez, Chef de cuisine, Pacifico, Center Valley, PA
kombucha, rambutan, egg white powder, candied nuts
Tabb Singleton, Sous chef, Nola, New Orleans, LA

To the Victor Belong the Spoils

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.
Antonio Mure, Chef and Restaurateur, Ado Ristorante, Venice Beach, CA
Teen Tournament: Part One
dragon fruit, guanciale, sunflower sprouts, scallops
Sean Quinn, Executive Chef, Frederick's, Brooklyn, NY
Corinne Trang, Chef and Educator, Westport, CT
Anthony Paris, Executive Chef, Crosby Street Hotel, New York, NY
jumbo shrimp, chunky peanut butter, jalapeños, sticky rice

Shinagawa, Tokyo

bf3838

Steve Lohse

Jonathan Iglesias

*Hawaiian Airlines
*Aloha Air Cargo
*Asia Pacific Airlines
*Island Air
*Mokulele Airlines

Class Acts, Too
lacinato kale, finger lime, gummy tarantulas, pre-cooked pig snout
sombrero pasta, garbanzo beans, sun-dried tomatoes, pork chops
Military Salute
cucumber salad, cantaloupe, sesame seed candy, marshmallow spread

Total cargo

Adam and Jackie Sappington, Chef & Pastry Chef, The Country Cat, Portland, OR
cobia, salmon jerky, Chinese spinach, animal crackers
Ultimate Champions: Professionals
Chai Trivedi, Sous chef, Buddakan, New York, NY
This was a leftovers competition. The white wine used in the entrée round was Chardonnay.
pistachio cream, dried puns, fish shaped pretzels, carbonated crystals
whole suckling pig, red and white kabob sauces, corn tortillas, fiddlehead ferns
carrots, goat cheese, quick grits, pomelo
Firefighter Chefs
Ian Kokkeler, Chef, Trace Restaurant at W Austin, Austin, TX
Denzil Richards
Bizarre Baskets
Tommy Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ, Gilbert, AZ
goat chops, churros, tequila, huitlacoche
Aatul Jain, Executive Chef, St. Clare's Hospital, Denville, NJ
lavash bread, preserved lemons, squab
rabbit, eggplant, pineapple, puff pastry dough
William Lustberg, Sous chef / saucier, Waldorf-Astoria Hotel, New York, NY
Bruce Barber, Caterer, Aussie Chef Catering, Sherman Oaks, CA
shrimp, oatmeal, butternut squash, umeboshi
Damon Gordon,

Aminata Haidara

New Zealand

Mochi Obliged
jumbo shrimp, edamame, golden raisins
pork chops, yacon, broccoli rabe, burgundy truffles

YJN103

C41E3A
tapioca pearls, carrots, fruit leather, rabbit
Walter Lewis, Chef / Engine 35, F.D.N.Y., New York, NY

on loan from Reims

Corwin Kave, Executive Chef, Fatty Crab / Fatty 'Cue, New York, NY / St. John, VI

Sophie Nadege Aguie

devil's tres leches cake, pink lemons, canary melon, chili pepper honey

YJN207

Katie Rosenhouse, Pastry Chef, Olana Restaurant, New York, NY
Fig Out
Mike Gowland, Chef and Firefighter, Manning's Eat-Drink-Cheer, New Orleans, LA
Galen Zamarra, Chef and Restaurateur, Mas (Farmhouse), New York, NY

Zé Beto

Tiki Barber
Keith Geter, Chef, Artisanal, New York, NY
lime gelatin, prosciutto, celery, prawn cocktail chips
Maxcel Hardy, Private Chef, New York, NY
Herb Hand

WNWV

lake perch, tomatoes on the vine, avocados, rolled oats
Derek Walker, Executive Chef, Bread and Roses Café, Venice, CA
amber ale, salmon fillets, frisée, kantola
pork loin, cucumbers, black bean soup, chocolate body paint
pre-cooked chicken feet, poblano peppers, black radishes, fruit-flavored candy
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.

Saul and his men search Jerusalem for Peter and the apostles. Simon the Sorcerer fails to heal an unconscious woman in the market and asks to be baptized, following Philip's managing to do so in the name of Jesus. Roman Emperor Augustus and his nephew Caligula enter Jerusalem. Augustus has asked Antipas and Herodias to be in attendance of Pilate's governorship review. Pilate asks Caiaphas to speak for him. Augustus dismisses all when talk of God arises. Later, Caiphas dupes Saul into thinking Peter left for Damascus; Saul leaves Jerusalem in pursuit of Peter. Claudia escorts Augustus to his bedchamber to hear his recollection of some dreams. She later tells Pilate that they must keep their nerve, as Augustus is a tired old man.

Chris Jaeckle, Sous chef, Morimoto, New York, NY
Melissa Torre
This episodes featured four "unsung heroes": people who volunteer in their communities.
Luca Manderino, Chef and Restaurateur, La Sosta Enoteca, Hermosa Beach, CA
rib-eye steak, mashed potatoes, ketchup packets, Greek salad
babaco, gìo lụa, chive blossoms, quark
Marilyn Mansfield
Richard Ingraham, Personal Chef, Atlanta, GA
Mikayla Layng, Hometown: Lynbrook, NY
dandelion greens, Greek yogurt, liverwurst, catfish

Enslaved: Odyssey to the West

All basket ingredients are leftovers. All contestants are chopped judges and are competing for charity.
liquid aminos, beet greens, alfredo sauce, fluke
smelt, dried red currants, cheese curls, rack of wild boar
red carrots, Chinese okra, potato knishes, ocean perch
chocolate chips, chestnuts, dried strawberries, duck eggs

----
Title reference: From the painting, Instead of Damning the Darkness, it's Better to Light a Little Lantern, by Hassan Massoudy.

Reunion

During each of the three rounds, Chef Matarese failed to complete plating his dishes.
Hung Huynh, Charity: Sunflower Mission
Jun Robles, Chef de Cuisine, Oven and Shaker, Portland, OR

We Were So Close That Nothing Used to Stand Between Us

Honolulu International Airport

Tristan Welch, Chef Patron, Launceston Place, Kensington, London, England

Between Hope and Fear

Forced fumbles

Licked

Tess Middlebrook, Private Chef, New York, NY
Brandon Medley, Hometown: Sewell, NJ
halibut, herbed cheese, asparagus, mango pudding
steamed spiny lobster, pink fermented lemons, amaro, French breakfast radishes
Marcus Samuelsson

After Peter's trial, the people of the camp have become afraid of him. Mother Mary assures him that, in time, faith will give them understanding, but pain and despair are currently in control. Jesus came to free them from it. Peter gathers the apostles: they will go to Jerusalem to offer their fearful followers sanctuary in the camp. Once in Jerusalem, Peter and the apostles are stunned to find their former safe house filled with scared converts and refugees. With no assassin news, Pilate orders Cornelius to seize 10 Jewish women from a wedding party and crucify them. Cornelius and his men take 10 Jews from the market to crucify. Meanwhile, Leah finds a worried Caiaphas and shares the assassin's name, Boaz, adding that his fiancée Eva has been found and could flush him out. Leah visits Eva, asking her to persuade Boaz to give himself up, hoping to end Pilate's crucifixions. Eva remains stoic. Boaz turns himself in to Caiaphas and Reuben. Pilate has Cornelius to torture Boaz, who is then spared when Levi the leader of the Zealots shoots him with an arrow, killing him. Later, when Stephen publicly condemns Caiaphas for refusing the Word of God, he is stoned to death while a young man named Saul of Tarsus is watching.

YJN213

clementines, cheese wedges, Aleppo pepper, frozen hot chocolate

Bangladeshi

Jing Cong, FDNY

Weekend

Nate Echelberger, Pastor, Gateway Church, Austin, TX
honey flavored cereal, soy sauce, anjou pears, cocktail franks
Alex Guarnaschelli
Peter Karapanagiotis, Executive Chef, Privé Mediterranean Restaurant, Philadelphia, PA
Fast food sliders, Belgian style stout beer, Japanese eggplant, Mexican corn
Tyler Bloch, age 14, Jericho, NY
Cory Bahr, Chef and Restaurateur, Cotton, Monroe, LA
Rick Giffen, Executive Chef, Stratosphere Las Vegas, Las Vegas, NV
Melinda Dorn, Sous chef and Instructor, New York, NY

David Paymer

Rob Evans, Chef and Restaurateur, Hugo's / Duckfat, Portland, ME

Sources: ACI

株式会社バンダイナムコゲームス

Tony Biggs, Director of Culinary Operations, Second Harvest Food Bank, New Orleans, LA
picked pig lips, spinach, polenta, gummy fried eggs
prunes, animal crackers, cream cheese

Aircraft operations

Jeff Mauro
fresh horseradish, goat chops, oatmeal, snap peas
jicama, pepitas, blueberries
Kristin Beringson
Yoanne Magris, Chef and Restaurateur, Yo In Yo Out, New York, NY
Prasad Chirnomula, Executive Chef, Thali, New Haven, CT
cookie dough in a press, peppermint candies,curried nuts, royal icing
lamb top round, rutabagas, carrot jam, grenadine
Nong Poonsukwattana
precooked oxtail, labneh in olive oil, mustard greens, fruit cocktail
Tony Kang, Sous chef, Upper Brookville, NY
Elizabeth Falkner
puffed rice cereal, horned melon, cashew butter, gummy worms

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marzipan, membrillo, ladyfingers, chocolate lips
purple corn pudding, crystallized ginger, cinnamon spice coffee liqueur, pecans
ham steaks, lemon lime soda, cottage cheese, pea tendrals
Rory MacDonald, Head Pastry Chef, Tocqueville, New York, NY

Norman Buckley

YJN202

America's Got Talent

chicken wings , Italian sausage, caramel apple , sheep
baby mustard greens, spiral ham, pizzelle cookies, kugel

Lorde Royals.jpg

Chopped Champions Event, Round Two: Best of the Best
Anita Lo
Chopped Tournament of Stars: Finale

local

Christopher Nguyen, Chef Consultant, Keo Asian Restaurant, York, PA
spirulina chips, jumbo head-on shrimp, red pearl onions, ruby crescent potatoes

* Simon Cowell
*Ken Warwick
*Cécile Frot-Coutaz
*Jason Raff

taralli, natto, radicchio, whole duck
smoked pork tails, culantro, natto, clams
Zach Meloy, Chef and Restaurateur, Push Start Kitchen, Atlanta, GA

The Visit

scallops, cranberry juice, artichokes, burdock root
pig organs, fiddlehead ferns, morel mushrooms, bourbon cream liqueur
Chris Trapani, Food Truck Chef/Owner, Urban Cowboy, Austin, TX
Bloody Mary mix, green seedless grapes, cashews, chicken steak
fino sherry, granola, dried persimmon, vanilla ice cream

Kristina Zagariya

David Guas, Chef and Restaurateur, Bayou Bakery, Arlington, VA

Brothers In Arms

jumbo shrimp, yellowfoot chanterelle mushrooms, lapchang, gingerbread syrup
Derek Gigliotti, Executive Chef, Onda Ristorante, Mirage Resort, Las Vegas, NV
tangerines, cranberry sauce, chocolate chip cookies, gorgonzola dolce
mussels, asparagus, cactus pear, kidney beans
halibut, purple cauliflower, salted duck egg yolks, pork skin
Leftovers Overload
Kimberly and Justin Maisey, Spa Chefs, Miraval Resort, Tucson, AZ
This was an Italian-themed episode.

Online

seitan, purple ninja radishes, mezcal, canned chili
Fany Gerson, Pastry Chef, La Newyorkina, New York, NY
Ryan McLaughlin, Chef de cuisine, The Vanderbilt, Brooklyn, NY

'Trouble''

Jasmine Shimoda, Apprenticing Chef, New York, NY
Mike Kollarik
Rainier cherries, walnuts, crème de menthe, canned salmon
Matt Murphy, Executive Chef, The Irish House, New Orleans, LA

Forza Motorsport

Hunter Zampa

Unis, Narwhals

All baskets contained something with chocolate.
McCaily Cranna, Sous chef, Hudson's on the Bend, Austin, TX
Redemption Competition
Megan Logan
April Neujean, Lead Teacher, The Edible Schoolyard, New Orleans, LA
Liz Sempervive, Executive Sous Chef, Jamonera, Philadelphia, PA
C8A2C8
chocolate bunny, lamb breast, aleppo pepper, spring garlic
spearmint leaf candy, knodel, almond flour, raisins on the vine
This was a Thanksgiving-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
oranges, grapefruit, semi-sweet chocolate chips, bacon
salmon, radicchio, ginger, strawberries
brook trout, rhubarb, dried strawberries, lemon verbena
chocolate Swiss rolls, popcorn balls, blackberries, gummy fish

YJN113

Kayne Raymond, Private Chef, Palo Alto, CA

* Ella Yelich O'Connor
* Joel Little

breakfast sausage, cantaloupe, potato rolls, coconut flakes

YE$

oil-cured black olives, peaches, piloncillo, chocolate graham cracker pies
Chef Frish serves as sous chef for Iron Chef Marc Forgione on Iron Chef America.
Lester Walker, Executive Chef, Copia, New York, NY
Teen Talent
Lisa Schoen, Executive Chef and Food Stylist, Mad River Post and In Your Kitchen, New York, NY

June

quiche lorraine, purple cauliflower, blue shrimp, rosé wine
Grill Masters: Part One
Meny Vakinn
Chef Nichols is a chef at Landmarc, owned by Chopped judge Marc Murphy.
Zakary Pelaccio
Korean-style short ribs, lemon thyme, zucchini, gefilte fish
corn tortillas, cassia sticks, paw paws, black cornith grapes
Matthew Marchese, Personal Chef, New York, NY
Kamel Saci
ground pork, camembert, sweet vermouth, haricots verts
fish heads, hon-shimeji mushrooms, crema, sugar cookie dough
Samantha Buyskes, Chef and Restaurateur, Simply Red Bistro, Ithaca, NY
Sam Kass
Janine Gray, Chef and Restaurateur, The Inn at Osborne Hill, Fishkill, NY
Dan Giusti, Executive Chef, 1789 Restaurant, Washington, DC
coconut water, garnet yams, Thai basil, roasted noodles
scallops, Chinese broccoli, tamarillos, finger limes
strawberry mints, salt bagels, cream cheese, cotton candy grapes
Nicki Bogie, Culinary Instructor, The Fresh Air Fund, Fishkill, NY
Nancy Judd
Juerg "Fed" Federer
Laila Ali
yuzu marmalade, chicory, dried blueberries, Dungeness crab

LFasFq4GJYM

Ryan Costanza

Nicholas

----
Title reference: From the 1991 painting, How Does a Girl Like You Get to Be a Girl Like You?, by Yinka Shonibare.

Part 1 of 5. All contestants are chopped champions from other episodes. Fatima Ali had competed 2 other times before this and . This episode had a 30-minute "after hours" special that aired directly after the episode. The judges cooking on the first round were Aarón Sánchez, Geoffrey Zakarian, and Chris Santos; they cooked the appetizer round of this episode. The second round had a different basket from a different episode with Amanda Freitag, Maneet Chauhan, and Aarón Sánchez cooking. The third round had Scott Conant, Alex Guarnaschelli,and Amanda Freitag cooking a basket from a different episode .
Robert Corbin
Sylvain Harribey, Executive Chef, Sofitel New York, New York, NY

Jim and Steve attend their high school reunion, with Billy in tow, and each tries to repair old relationships.

Geter Atienza, Sous chef, The Fairmont Miramar Hotel, Santa Monica, CA

Michael Grossman

Nissa Pierson

TBA

lotus root, treviso, guava nectar, octopus
Timothy Peterson, Sous Chef, Beauty & Essex and The Stanton Social, New York, NY
Nikki Hill, Chef & Caterer, Earl's Gourmet Grub & La Copine, Los Angeles, CA
sweet vermouth, leeks, French fingerling potatoes, live diver scallops
baby artichokes, cashew butter, monkfish, Thai chiles
Salvatore Lima, Executive Chef, Giovanna's, New York, NY
leftover pot roast, leftover steamed rice, escarole, 1/2 bottle of white wine
Meyer lemons, marshmallows, charcoal biscuits, zucchini
challah, almond butter, tamarind pods, delicata squash
toaster pastries, filet mignon, truffles, heirloom tomatoes
dehydrated chocolate covered strawberries, hemp milk, ataulfo mango, mochi
All-Stars: Grand Finale
ground lamb, Stilton cheese, Chinese eggplant, birch syrup
Jeffrey Gardner, Sous chef, South City Kitchen Midtown, Atlanta, GA

British rapper

prime rib, amarone wine, potato gratin, shallot confit
Judson Branch, Senior Sous chef, Marriott Downtown Philadelphia, Philadelphia, PA
Lotte Duncan, Chef and Culinary Instructor, English Country Cookery School, Buckinghamshire, England
Mario Tolentino, Private Chef, Can Cook Personal Chef Services, New York, NY
Giorgio Rapicavoli, Executive Chef, 660 at the Angler's, Miami Beach, FL
Megan Vargas, Pastry Chef, Andina, Portland, OR
Romilly Newman, "Little Girl in the Kitchen" food blog, New York, NY
chocolate ravioli, strawberry syrup, candied orange zest, french vanilla cake mix
oysters, clementine oranges, Chinese okra, French dressing
Ian Friedman, Executive Chef, Rainwater Grill, New York, NY

The Spirit Arrives

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.
Katsuji Tanabe, Chef and Restaurateur, MexiKosher, Los Angeles, CA
Charge!
Port wine, crème fraiche, Canadian bacon, lollipop rings
Sean Olnowich, Chef and Restaurateur, The House, New York, NY
The contestants are a mother, father, daughter, and son who run a restaurant together.
mint julep, rack of lamb, eggplant, apple spiced cake
Anna Maria Santorelli, Chef and Restaurateur, Anna Maria's, Larchmont, NY
Crystal Fox, Chef, Sisters Night Club, Philadelphia, PA

Kopic, Mario

Arkansas

cold-smoked kippers, water chestnuts, leeks, lemon-lime soda
venison tenderloin, quince, eggnog
smoked turkey legs, ramen noodles, cherry bomb peppers, endive
James Major
buckwheat honey, hot dogs, taro root, beef fat
Get it Together
cocoa nibs, blackberries, corn tortillas, ginger
All-American Competition
Fred Neuville, Chef & Restauranteur, Fat Hen, John's Island, SC
peanut brittle, Mexican chocolate, grape tomatoes, sponge cake snacks
Emily Sims, Executive Chef, Ici, New York, NY

There is My Heart

Raw Enthusiasm
tortilla lime chocolate bars, dark chocolate, deckle of beef, naranjillas in syrup
wild boar roast, sweet potato chips, nopales, acai berry juice
diver scallops, harissa, pink grapefruit, speck
sliced almonds, Okinawan sweet potatoes, brioche, sambuca

Koffi Amenan Raymonde Kacou

button mushrooms, dried dates, duck hearts, chocolate covered cherries
Scott Pajak, Chef de cuisine, Lagasse Stadium at the Palazzo Resort, Las Vegas, NV
calf's liver, sea beans, strawberry popping candy, dried ghost chiles
Veal sweetbreads, fondue cheese, green chili sauce, artichokes
Christopher Pappas , from: Long Island, NY
kettle corn, chayotes, apple sauce, roasted suckling pig
Kathy Wakile
sunflower seeds, grapes, cream cheese, canned pineapple
crescent roll dough, pickled apricots, salted caramel sauce, candied mushrooms
Michelle Bernstein
Plenty of Fish
All contestants are reality television stars and competed for charity.
All-Stars: Iron Chefs Do Battle

*Regis Philbin
*Jerry Springer
*Nick Cannon

Jean-Louis Gerin, Chef and Restaurateur, Restaurant Jean-Louis, Greenwich, CT

David Lynch

Canadian bacon, roasted piquillo peppers, tomatillos, instant noodle soup
Flower Power
Mogan Anthony, Executive Chef, Village Social, Mount Kisco, NY
cane flared syrup, vanilla wafers, figs, lemon verbena
Jun Tanaka, Executive Chef, Pearl Restaurant, London, England
Melissa Cookston, Professional Barbecue Competitor, Nesbit, MS
black cod, puffed rice cereal, pineapple, chorizo
Jackie Baldassari, Roundsman, Olde York Country Club, Chesterfield, NJ

Bag Lady

oatmeal, dried currants, yuzu juice, vanilla ice cream
chicken thighs, bitter melon, cream cheese, papadum
Dominick Feragola, Sous chef, Broadway East, New York, NY
yuzu marmalade, whipped cream cheese, hot sauce, corn flakes cereal

The First Martyr

Dante Foggy, Hometown: Burlington Twp, NJ
Eddie Frauneder
Andrew Garrett
karela, blueberries, fregola, Scottish red leg partridge

[[#Structure

Michael Jenkins, Chef, Butter, New York, NY
Reality TV Stars
standing rib roast, guava paste, smoked mozzarella, bok choy
Siggy Sollitto, Chef and Restaurateur, Siggy's Good Food, Brooklyn Heights, NY
Josh Cohen
Part 2 of 5.
Deborah Gorman, Catering Chef, The Good Knife, New York, NY
nopales, sweet potatoes, pie crust, mezcal
Sticking To It
Mo Major, Sous Chef, Bartaco, Port Chester, NY
Rose Kai
Nathanial Zimet, Chef and Restaurateur, Boucherie, New Orleans, LA
gorgonzola cheese, green papaya, sour lemon candies, duck livers
Einat Admony, Chef and Owner, Taïm, New York, NY
black sea bass, wakame, cream soda, black garlic
canned cheddar cheese, wheat biscuit cereal, guanciale, apple moonshine
rachlette, brie, chicken thighs, garlic scapes
Emily Frith

YJN203

Mannee Soohoo
Natalie Jacocks, Line Chef, Fette Sau, New York, NY
Shawn Dickensheets, Culinary Student, Culinary Institute of America, Hyde Park, NY
pulpo, chioggia beets, fava beans, pickled garlic
Chris Coombs, Executive Chef, Dbar, Boston, MA

Nea Kallikratia

duck breast, champagne mango, morel mushrooms, ranch dressing
Ed Harris, Junior Sous chef, Buddakan, New York, NY
Ondre'a Duverney, Caterer, New York, NY
Easy Peasy?
Happy Turkey Gizzards Day!
Grandma vs. Grandma
Rique Uresti, Spin Instructor, New York, NY
Ultimate Champions: Heroes

COD

Molly Peck, Caterer, The Vanilla Orchid Catering, Austin, TX
pickled sausage, mache, blood oranges, southern cabbage
Jen Catron and Paul "Outlaw", Chefs, Jen & Outlaw's Fish Fry Truck & Crawfish Boil,

Jim, Steve, Rodney, and Billy go to a minor league baseball game, where Jim is to make the first pitch. Billy is very bitter and makes a scene because he hates the sport, and tells everyone that Jim "only brought him for the seats" , among other horrible things. An old woman tries desperately to have Jim arrested by the police after he unknowingly runs over her cat on his way to the game, while her husband couldn't care less about the development.

Jonathan Doar, Sous chef, Fishtail by David Burke, New York, NY
cinnamon chips, cheese curls, vanilla cupcakes, apple cider
argan oil, apricots, fresh pasta sheets, cheese spread
Ashlee Saylor
Mangalitsa bacon, apple chips, horseradish leaves, smoked pork chops
pineapple skin and core, last piece of cheese, cucumber peels, brown avocados
kale, rutabaga, marshmallows, turkey
Diana Sabater, Philadelphia, PA
cuttlefish, long beans, sweet piquanté peppers, bittersweet chocolate
Tara Thomas, Executive Chef / Owner, Traxx, Los Angeles, CA
Michael Bryant, Executive Chef, Eva Restaurant, Los Angeles, CA
Emma Scher, age 17, Ridgewood, NJ
dressed squab, stuffed grape leaves, feta cheese, cherry cola
polenta log, braised beef brisket, araucana eggs, tomatillos
tilefish, hot German mustard, pimento cheese, cape gooseberries
hen of the woods mushrooms, white anchovies, lamb top round, salsa con queso
All the ingredients in the baskets were chosen by viewers via social media; specifically, Pinterest, Facebook, and Twitter.
Tom Gloster
Salty Veggies & Heated Battles
Against the Tide
Joe Wetherbee
René Stein, Sous chef, Seasonal, New York, NY
ground chicken, green tea leaves, mustard oil, braeburn apples
pickled watermelon rind, sushi platter, kohlrabi, bacon bits
$50,000 Tournament: Round Two
When Octopuses Attack
tamarind soda, cocktail nuts, haricots verts, goat brains

I Lock the Door Upon Myself

Lucas Marino, Sous chef, The Darby, New York, NY
Danny Lachs, Chef and Restaurateur, Tortaria, New York, NY
Paolo Pasio, Chef and Restaurateur, Osteria Latini, Brentwood, CA
Joel Allette, James Baldwin High School and 4Food Restaurant, New York, NY
Judy Gold

* Francesca Annis
* Leonardo Cimino
* Brad Dourif
* José Ferrer
* Linda Hunt
* Freddie Jones
* Richard Jordan
* Kyle MacLachlan
* Virginia Madsen
* Silvana Mangano
* Everett McGill
* Kenneth McMillan
* Jack Nance
* Siân Phillips
* Jürgen Prochnow
* Paul Smith
* Patrick Stewart
* Sting
* Dean Stockwell
* Max von Sydow
* Alicia Roanne Witt
* Sean Young

Han Li Hwang
This episode featured four female chefs.
kettle-style potato chips, black currant jam, red Anjou pears, Japanese mayonnaise
dorado, cherry wheat beer, country style pâté, ivy gourd
kale, fruit cocktail, cottage cheese, marrow bones
Jay Ureña, Hometown: Queens, NY
Marcellus Coleman, Executive Sous chef, Abe and Arthur's, New York, NY

* Princeton University
* Massachusetts Institute of Technology
* Harvard Law School

Natalie Coughlin
unlaid chicken eggs, sour cream, rambutan, Turkish tavuk gogsu
Jeffrey Forrest
Elizabeth Karmel
Robert Finn, Chef de cuisine, Fatty Crab, New York, NY
crescent roll dough, dried currants, key lime juice, creamed corn
whole coconuts, pepitas, piloncillo, yucca
Champions' Tournament: Grand Finale

Sev

All Stars Tournament: Part 2
Rob Evans, Chef and Restaurateur, Hugo's, Portland, ME
Each basket contained American staple-themed ingredients.
brined turkey breast, savoy cabbage, corn casserole, boniato sweet potatoes
Michael Bryant
Peter Lemos
Eric Greenspan, Charity: Stu and the Kids
Chopped Family Thanksgiving
Frozen Fries with That?
Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, PA
Justin Balmes
Jonathan Kavourakis, The Stanton Social, New York, NY
Mary Beth Johnson, Executive Chef, Maritime, New York, NY
Julio Lazzarini, Executive Chef and Owner, Orillas Tapas Bar and Restaurant, Wilmington, DE
Duck for Dinner
plum tomatoes, jalapeño peppers, crema, malanga coco
coconut oil, black cod, dinosaur kale, pork rinds
Danielle Saunders, Private Chef, New York, NY
Darius Peacock, Executive Chef, Exceptional Taste Catering, Trenton, NJ
Just for the Halibut

Fatherhood

Chopped Champions: Finale

Pinal County Courthouse in Florence

Marc Matsumoto, Private Chef, New York, NY
ghost peppers, rack of wild boar, cucuzza squash, saganaki
lobster, harissa, candy cane beets, gingerbread house
Helen Park, Executive Chef, New York, NY

Mother Gunther and Dad Jefferies arrive to visit and once Jeff's mom lands in the hospital the boys are free to enjoy the massage parlor and waterpark.

Chris Burke, Private Chef, New York, NY
Everything's Rosy
Joshua Stokes, Private Chef, Grill a Chef, New York, NY

Bracing the Waves

Seafood tower, arak, fennel pollen, sea urchin
Jordan Andino, Executive Chef, SideBAR, New York, NY
Mihoko Obunai, Freelance Chef, Atlanta, GA

Diesel, CNG

Hugh Mangum, Executive Chef and Owner, Mighty Quinn's, New York, NY
fried chicken, American cheese, spinach, apple pie
FF66FF
sour cherries, croissants, clotted cream, lemongrass
Family Food Fight
Michael Bicocchi, Executive Chef, Flex Mussels, New York, NY
Big Barbecue Bout
Fred Eric, Chef and Restaurateur, Fred 62, Los Angeles, CA
Jemell Simpson, Caterer, Taste My Expression Catering, New York, NY
Marrowly We Roll Along
black pepper crackers, plums, kefir, chamomile flowers

Feyzullah Simsek

Roma DowneyMark BurnettRichard Bedser

Gyro We Go Again
Brian Kevorkian, Line Cook, New York, NY
calf's liver, mango, bottarga, pound cake
Part 5 of 5. The prize is 75,000$ for their charity. The seafood tower has multiple ingredients on it. It includes clams, lobster, and shrimp.
Grill Masters: Part Two
Whitney Werner
Doug Keiles, Competitive Barbecue Champion and Pitmaster, Ribs Within BBQ Team, Hillsbourough, NJ
crab legs, sweet vermouth, asparagus, Mexican wedding cookies

Rise Up

Ronit Penso, Private Chef and Author, New York, NY

Sophie Aguie

Sylvain Harribey, Executive Chef, Sofitel, New York, New York, NY
Kenny Minor, Private Chef, New York, NY
Georgeann Leaming

Lizzy Weiss & Joy Gregory

Jake Diamond, Hometown: Montclair, NJ
Paul Rut
Steve Benjamin, Executive Chef, L'Atelier de Joël Robuchon, Las Vegas, NV
Cloche Call

YJN108

Jimmy Wang, Chef & Consultant, former owner of Hot Stuff Café, San Gabriel, CA
Joe Landa, Executive Chef, Jewish Theological Seminary, New York, NY
Linda Miles, Chef and Manager, Chapel Manor Senior Health Care Center / Philabundance, Philadelphia, PA
Adele DiBiasi, Chef and Restaurateur, Bona Vita Osteria, Summit, NJ
Nigel Spence, Owner and Executive Chef, Ripe Kitchen and Bar, Mt. Vernon, NY

Theatrical release poster design by Tom Jung

Greg Koch
slipper shells, taro root, Asian long beans, quail
Pretty Please with a Pepper on Top
Eli Irland
Amy Goffio-Mahabir, Sous chef, NYU Medical Center, New York, NY
Asian pears, croissants, haricots verts, rattlesnake meat
John Dory fish, arugula, vodka martini, pate
Tre Ghoshal, Chef and Owner, Adara, Montclair, NJ
wafer sheets, vanilla pudding cups, lemon soda, blow torch
reindeer pâté, sparkling cider, candied ginger, jelly-filled donuts
Chopped Champions: Part 4
Dimitri Voutsinas, Executive Sous chef, Water's Edge, Long Island City, NY

Pinal County, Arizona

key lime juice, cream cheese, banana paste, ladyfingers

Lizzy Weiss & Bekah Brunstetter

Sunny Side Apps
Ming Lu, Line Cook, Le Cirque, New York, NY
turkey breast, baby turnips, pearl onions, coconut flakes
Wei Wen, Executive Chef, Susanna Foo Gourmet Kitchen, Radnor, PA
emu fan fillet, Australian mustard, vegetable pasties, moonshine
ground turkey, piquillo peppers, gooseberries
emu egg, pancake mix, bloody mary mix, lobster
biscuit dough, pistachios, dried hibiscus flowers, black olives
Giorgio Rapicavoli
Own It!
Antonio Jubela-Gordon, Hometown: New York, NY
sea buckthorn juice, waffle cones, vanilla yogurt cups, lime curd
duck breast, green onions, ginger, honey
baby octopus, bok choy, oyster sauce, smoked paprika
Eleanor Wolper, Executive Chef, New York, NY
Chris Sell, Chef and Restaurateur, Chipshop, Brooklyn, NY

United Kingdom

archive.is

Judges' Face-Off
Pnina Peled, Executive Chef, The New York Helmsley Hotel, New York, NY
Kent Rollins
Pesto Chango
vegan lobster, hot mustard, canned chop suey, winter melon

Confidently Beautiful

mangosteens, mustard greens, dried shrimp, yak strip steaks
Yvan Lemoine, Chef, New York, NY
Gillian Vigman, Charity: Go Campaign
flour tortillas, English cucumbers, fresh fava beans, pickled beef tongue
Bacon Baskets!
Grill Masters: Part Four
Dinah Surh
Thai basil, marinated cippolini onions, Black Oxford apples, rolled oats
Cheryl Barbara, Head Cook, High School in the Community, New Haven, CT
lamb shanks, creme brûlée, ginger, baby leeks
Faye Hess, Cooking Teacher and Blogger, "FayeFood" food blog, New York, NY

/forza-motorsport-6

gingersnaps, sweet potatoes, farina, turbot
Jessica Wilson, Sous chef, A Voce Columbus, New York, NY
Peter Klein, Executive Chef and Part Owner, Chow Bar, New York, NY
Guillermo Perez, Chef de cuisine, SushiSamba NYC Park, New York, NY
Walter D'Rozario, Chef de cuisine, Junoon, New York, NY
The first in a five-part All-Stars tournament series, where the winner takes home $75,000 for a charity of their choice. Madison Cowan beat Jose Garces in Iron Chef America's battle Kale.
white bread, unsalted pistachios, buckwheat honey, zucchini
Elisabeth Weinberg, Caterer, Miss Elisabeth's Catering, New York, NY
Marc Murphy
$50,000 Tournament: Round Three
black forest bacon, ricotta pancakes, smoked salmon, prune juice
A Wish Upon A Starfruit
First Things Worst
Ramen, canned apples, okra, biscuit dough
Kyle Bernstein, Culinary Instructor, New Hampton, NY
vanilla cupcakes, chicken tenders, avocados, kochujang
Berthsy Ayide, Chef and Caterer, The Kitchen Sink, New York, NY

Germany

beer can chicken, jalapeño popper, collard greens, truffle honey
Monica Langowski, Private Chef, A Table For Two Private Chef Service, Chicago, IL
All the baskets contained leftovers.
Frances Tariga, Private Chef, United Nations, New York, NY

Bandai Namco Studios

James Lee, Chef and Restaurateur, New York, NY
grape flavored gelatin, lemon verbena, brie, shortbread cookies

ASNL

Ryan Bartlow, Chef de cuisine, Frankies 570, New York, NY
Vinny Tardo
sunflower seed spread, lamb breast, blueberries, lardo
Wok This Way
champagne, skirt steak, yuca, coconut
Vito Facciabene, Chef and Restaurateur, Vibano's Trattoria, Bronx, NY
Sue Torres

Everyone must scramble to reclaim the van after it is towed, with Billy trapped inside.

First Responders
smoked catfish, ricotta salata, giant jawbreaker, watermelon soda
Sam Nuckols, Chef de Partie, Womack Restaurant, Los Angeles, CA
Adrianne Calvo, Chef and Restaurateur, Chef Adrianne's, Miami, FL
matzo, salty peanuts, dried strawberries, cocoa nibs
This episode featured Latin-themed ingredients.
injera, hearts of palm, mâche, rabbit escabeche

Maius Opus Moveo

Gotta Grill!
pork loin, crunchy cheese curls, escarole, chia seeds
Champions' Tournament: Part 1
This was a vegetarian and vegan-themed episode; the only animal product was the local honey.
chicken cutlets, Thai chiles, pesto sauce, kohlrabi
Josie Gordon, Personal Chef, New York, NY
Pedro Diáz, Sous chef, Fresh Direct, New York, NY
Chris Avtges, Food Service Director, Eastern Connecticut State University, Willimantic, CT
Aaron Barnett, Chef & Restauranteur, Restaurant St. Jack, Portland, OR
chicken livers, California raisins, heirloom tomatoes, green goddess dressing
seafood paella, ground chicken, dry sherry, bread and butter pickles
red currant jam, merguez sausage, broccoli
ostrich fan filets, purple asparagus, fish roe in a tube, blueberry wine
Jill Nicolson, Caterer and Entrepreneur, Cuisine with Jill Nicolson, Torrington, CT
Solomillo iberico, preserved lemons, arugula, peanut soup
Canned Cheese, Please!
halibut, aquavit, Chinese spinach, Mexican chorizo
jackfruit, araucana eggs, coconut macaroons, chocolate covered pretzels
soppressata, pasta dough, newborn baby fish, limoncello

YJN206

Jon Bignelli, Chef de cuisine, wd~50, New York, NY
carrot juice, white chocolate chips, baby beets, hominy
Cam Boudreaux, Sous chef, The Green Goddess, New Orleans, LA
Mackenzie Hilton, Executive Chef, Mercato Restaurant, Philadelphia, PA
manchego, garrotxa, fig spread, tarragon
Tofu, Blueberries, Oysters
Katie Lee
Amaretto, butternut squash, mango chutney, chocolate covered potato chips

Atlanta Falcons

marshmallow chocolate cookies, strawberry jam, hot sauce, cottage cheese
This is the first episode to feature an all-female panel of judges.
Chef Ramborger was the first deaf chef to participate in the show. He was accompanied by interpreter Lydia Callis, best known as the ASL interpreter for Michael Bloomberg during his Hurricane Sandy press conference.
strawberries, celery root, lamb loin chops, Swiss cheese
Shannon Solomon, Cook Manager, William C. Hinkley High School, Aurora, CO
Cole Dickinson, Chef de cuisine, ink., Los Angeles, CA
eel, pepihuates, shaved coconut, sea beans
Douglas fir brandy, plum pudding, dried persimmon, chocolate Santa
chicken truffle sausage, pecorino, banana peppers, spinach vinaigrette
Robbie Myers
butter crackers, grapefruit, feta cheese, gin
Fired Up!
High Hopes
Richard Bond, Chef and Culinary Instructor, Mardi Gras School of Cooking, New Orleans, LA
pumpkin pie, French-fried onions, dried oysters, turkey
knockwurst, pretzels, ramps, mangosteen
bananas, pomegranate juice, phyllo dough, white miso
Let's Do Lunch
Buckwheat Blunders and Twists of Fate
Mike Greenfield, Caterer/Internet Chef, Brooklyn, NY
Mayan chocolate bars, chocolate martini, eggplant, pasta sheets

* Toto
* Brian Eno

Dewey Losasso, Executive Chef, The Forge, Miami Beach, FL
Jennifer Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ/Pitmaster, Smoked To The Bone BBQ Team, Gilbert, AZ

Pinal county courthouse.jpg
Maricopa County and Gila County

Macedonian football manager and former player

CMR

Shanna Pacifico, Chef de cuisine, Back Forty, New York, NY
Jeremy Duclut, Executive Chef, Georges' Bar and Restaurant, Wayne, PA
green cerignola olives, honey distilled liqueur, gala apples, Kaiserschmarrn
Joe Rego, Executive Chef, Club Opera, Atlanta, GA
A Prickly Situation
goat chops, dragon's tongue beans, cinnamon schnapps, dark chocolate
mussels, canned tomatoes, pita bread, celery root
head-on shrimp, pickled raisins, roasted chickpeas, Romanesco cauliflower
Andy Bates, Pastry Chef, Eat My Pies Street Market, East London, England
mangoes, puff pastry, coffee beans, rose water
chicken breast, blue corn tortillas, Tuscan kale, sea urchin
Monique Barrow, Sous chef, Murphy's, Atlanta, GA
marshmallow spread, chocolate puff cereal, semi-sweet chocolate chips, dried strawberries
baby bananas, black-eyed peas, poblano chiles, ostrich steak
leftover shepherd's pie, leftover hard-boiled eggs, hot sauce packets, leftover broccoli casserole
Lola Garand, Freelance Consulting Chef, New York, NY
Mummies and Gummies

The Persecution

Chris Santos
Viewers' Choice!
All of the chefs are heroes in their community. Judge Cheryl Barbara was the winner of the first school chef episode, Class Acts .
Thiago Silva

B0C4DE
The Road to Damascus

Beni Velazquez, Chef and Restaurateur, Bar and Bistro, Las Vegas, NV
Ashley Dudley, Hometown: Hancocks Bridge, NJ
All-Stars: Food Network Star Contestants
Mary Rusch, Chef and Restaurateur, Hash House, Las Vegas, NV
Justin Kennedy, Chef, Parkway Bakery & Tavern, New Orleans, LA
Ashley Fahr, Caterer & Food Stylist, New York, NY

Fresno Area Express

Other shows

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 contained several small baby Jesus figurines.
Nick Vazquez, Azúcar Cuban Cuisine, Jersey City, NJ
Gianfranco Franzese, Chef and Restaurateur, Pasticceria Bruno, Staten Island, NY
Johnny Weir
David Fuñe, Executive Chef, Vizzi Truck / Temecula Creek Inn, Los Angeles, CA / Temecula, CA

Quantico

Association Sportive Nancy-Lorraine

Jim Jefferies, Chris Case & Peter O'Fallon

Jason Zukas, Chef Consultant, Bocca Fina, Queens, NY
T.G.I. Fry-Day
venison tenderloin, watercress, eggplant, pecan pie
Madison Cowan, Chef and Caterer, Avenue Inc, New York, NY
Erik Weatherspool, Chef and Restaurateur, Bistro 44, Toms River, NJ

Plumstead, London, England

Michael Lange

pasilla chiles, peppermint patties, sour cream, boniatos
honey soaked nuts, organic red wine, calamansi limes, salted butter crackers
Wayne Lyons, Chef and Restaurateur, Soul Flavors, Jersey City, NJ
Charlene Johnson, Executive Chef, 202, New York, NY
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

William H. Brown

lamb ribs, rainbow chard, loaded baked potato,cherry moonshine
Part 3 of 5. All contestants are chopped champions from other episodes. Two firefighters, a US army veteran, and a police officer are the contestants in this episode.
cinnamon cereal, pie crust, chocolate fudge sauce, grape carbonated candy
corned beef, gummy fried eggs, black olives, baby corn
celery root, cinnamon candies, blackberries, marshmallow spread
All baskets had chicken products.
top round of lamb, coconut flakes, snap peas, quick grits
halibut, Chinese celery, peperoni risotto, orange powdered drink
tuna belly, lemon curd, purple cauliflower, dried cuttlefish snack
cooked corn cobs, pitcher of sangria, duck sauce, stale plain doughnuts
brook trout, cream corn, kale chips, bacon flavored vodka
Virginia Willis, Chef and Author, Atlanta, GA

----
Title reference: From the 1929 painting, The Accommodations of Desire, by Salvador Dali.

Richard Park, Chef and Entrepreneur, Cat Heads BBQ, San Francisco, CA
catfish, tomatillos, marshmallows, rutabagas
Goat chops, asafoetida, petite french lentils, quince paste
French onion soup mix, beef kidneys, parsnips, pickled caper leaves

Government Service at Jahangirnagar University

Brandon Boudet, Chef and Restaurateur, 101 Coffee Shop, Dominick's, Little Dom's, and Tom Bergin's Tavern, Los Angeles, CA
branzino, french green lentils, firm tofu, mostarda
Part 3 of 5.
Lizzie Singh-Brar, Executive Chef, Fanny, Brooklyn, NY

Department of Transportation

rabbit and ginger sausage, dandelion greens, dried currants, hot-sauce-flavored candy canes

Royals

Tagan Couch, Food Truck Chef/Owner, The Gypsy Kit, Austin, TX
Lynette Thomas, Head Cook, St. Martinville Primary School, St. Martinville, LA
FF8C00
Sunshine Best, Special Diets Chef, Your Safe Kitchen, New York, NY
canned pumpkin, malted chocolate balls, pie crust, lamb heart
William Artley, Executive Chef, Evening Star Cafe, Alexandria, VA
Salt Pearls of Wisdom
Part 5 of 5.
British piccalilli, biscuit dough, watercress, soft-shell crabs
Yuzu Never Know
sourdough bread, dried figs, baby fennel, coffee beans
Burn for the Worse
Adam Sternberg, Executive Chef, 36 Main, New Paltz, NY

Henry Robles & Alexander Georgakis

duck confit, red cherry peppers, frozen naan, vanilla beans
Marc Pavlovic, Culinary Instructor, The French Culinary Institute, New York, NY
Angela Majko, Sushi Chef, Uchiko, Austin, TX
All of the chefs in this episode were amateurs.
Amanda Freitag
gyro meat, piquillo peppers, hearts of palm, oysters
Silvia Baldini, Chef & Caterer, Strawberry & Sage, New Canaan, CT
Dushyant Singh, Executive Sous chef, Wild Horse Pass Resort and Spa, Phoenix, AZ
duck breast, polenta, sharon fruit
Gypsy Gifford, Executive Chef, Cafe Pinot, Los Angeles, CA
gooseberries, Darjeeling tea, ricotta salata, calf's liver
Martin Brock, Executive Chef, Atria, New York, NY
Steve Luttrell, Chef de cuisine, La Silhouette, New York, NY
ginger snaps, crème fraîche, instant coffee, carrots

Jessica Aby

Nelly Godfrey, Chef and Restaurateur, Lima's Taste, New York, NY
Jeff O'Neill, Executive Chef, The Villa by Barton G, Miami Beach, FL
All of the ingredients of the baskets were scraps - ingredients that are normally thrown away.
pound cake, chocolate chips, honey, strawberries
Wayne Cafariella, Sous chef, Tellers Chop House, Islip, NY
artichoke hearts, truffle honey, corn nuts, scrapple
Richard Henderson, NYPD Bomb Squad Detective

YJN107

Henry Robles

Insult follows injury when, after Jim discovers that Peggy is dating Bob Saget, he finds himself in a compromising position with a Hollywood producer in the hopes of advancing his career.

white balsamic vinegar, chocolate covered peanuts, dried cranberries, masa harina

Yavapai County, Arizona

Hoofin' It!
maraschino cherries, Greek yogurt, canned espresso, corn nuts
Grill Masters: Part Three
David Rotter, Executive Chef, Campo, New York, NY
lutefisk, hazelnuts, pinot noir, dried lobster mushrooms
plain donuts, smoked gouda, white chocolate, dried apricots

Peter O'Fallon & Jim Jefferies

milk stout, stout beer jelly, soft pretzels, peaches
Sports Stars
speck, sfogliatelle, crabapples, brewer's yeast
smoked pork chops, savoy cabbage, ginger snap cookies, blood sausage

Saddam bin Billal al-Sardar

dried apricots, gingerbread cookie dough, elderflower liqueur, halva
fresh pasta sheets, plum tomatoes, basil, white chocolate
plums, candy canes, fruitcake, hot cocoa mix
Ambitious Amateurs

Jim becomes involved in a very tense situation after he brings home a celebrity from a bar who is married to a politician.

Angie Shaghaghi, Chef Instructor, Creative Cooks, New York, NY
Pnina Peled, Chef de cuisine, The New York Helmsley Hotel, New York, NY
Christian Fischhuber, Chef de Cuisine, Le Cirque, New York, NY
Dean Yasharian, Executive Sous chef, Bar Boulud, New York, NY
strawberry shortcake ice cream bars, ground lamb, caviar, empanada dough
Lucy Felong, Hometown: Hightstown, NJ
Teen Invasion
Tasheena Butler, Chef and Caterer, T. Marie's Kitchen & Catering, New Orleans, LA
Ryan Goergen, Executive Chef, New York, NY

WBEA

My Way

FAA airport diagram

Josh Distenfeld
BBQ ribs, french fries, German chocolate cake, chili
layer cake , spaghetti squash, green beans , ice cream sundae
Kat Ploszaj, Executive Chef, Petit Oven, Brooklyn, NY
ice cream cones, lump crab meat, baby turnips, pickled ginger
pig's head, ajvar, vegetable steamed buns, chinese broccoli
salmon fillets, avocados, sweet tea, cricket flour
crumpets, cream cheese, aloe vera juice, orange slice candy
Alex Guarnachelli
Afghan flatbread, goat chops, zucchini, survival candy
Chopped Chops
beef tongue, chimichurri sauce, shiitake mushrooms, boxed mac and cheese

YJN102

James Klayman
Robert Burmeister, Executive Chef and Co-Owner, Chow Gourmet Kitchen, Staten Island, NY
burger, fortune cookies, sautéed broccoli, lasagna
gummy teeth, flour tortillas, huitlacoche, black chicken
falafel mix, chicory, habanero peppers, date paste

----
Title reference: From the 1986 painting, To Repel Ghosts, by Jean-Michel Basquiat.

Ilyas Cherchar

Meg Hall
Andrew Markert, Executive Sous chef, PS7, Washington, DC
chicken wings, soba noodles, celery, string cheese
Jose Chesa, Chef & Restauranteur, Ataula, Portland, OR

High

Lisa Keys
New Zealand mussels, Bosc pears, marula liqueur, frozen waffles
macaroni and cheese, apples, raw cashews, cane syrup
scallops, collard greens, anchovies, sour cream

Andy Rattenbury

cinnamon toast cereal, Asian pears, chocolate covered raisins, camembert
rainbow chard, papaya, granola, parsnips, calamari
Peter Kontomanolis
Aarón Sánchez
baked ham, cranberry sauce, baby turnips, port wine cheese
Matthew Zappoli, Owner and Executive Chef, Tre Amici, Long Branch, NJ
Ria Pell, Chef and Restaurateur, Ria's Bluebird / Sauced, Atlanta, GA
Justin Werner, Executive Sous chef, Colicchio & Sons, New York, NY
This is the first episode to feature four female chefs
Part 2 of a 5-part competition for $50,000 for a charity of the winner's choice. Lou Diamond Phillips and Coolio were the winner and the runner-up respectively of Season 1 of Rachael vs. Guy. Carnie Wilson was the Season 2 runner-up and Penn Jillette was the Season 3 runner-up.
Brian Malarkey, Charity: Chimps Inc.
The fish heads used in the entrée round were from northeastern cod.

After Jim speaks before a classroom about being a comedian, he leaves an impression on Ramona's nephew, Clay , which Ramona sees as a bad example, and she fears that it's only a matter of time before he catches the attention of the wrong crowd, so she demands that Jim lead him along the right path. Steve becomes distraught after he becomes aware of a digital camera containing pictures of his ex-wife having sex with his neighbor, whose car Steve happens to be driving.

pupusas, blowfish tails, black beans, horchata liqueor
Stephanie Mishoe, Pastry Chef, Charleston, SC

Wendy , the prostitute Billy lost his virginity to in the first episode shows up at Jim's door, nine months pregnant, and claiming that Billy is the father. Janice cannot accept that the mother of her grandchild is a prostitute.

venison tenderloin, hamantashen, cola, cauliflower
Dave Ward, Executive Chef, Thomas Preti Catering, Long Island, NY
Daniel Sharp, Corporate Executive Chef, The Meatball Shop, New York, NY
Cody Monfra, Sous chef, Palace Cafe, New Orleans, LA
Doughs and Don'ts
Dr. Deckle & Mr. Fried
ginger beer, pickled daikon, okra, alligator tenderloin
Have a Heart
yak steaks, mesquite syrup, peanut butter sandwich cookies, Tuscan kale
Jessica North, Line Cook, St. Francis Fountain, San Francisco, CA
ground beef, wonton wrappers, cream of mushroom soup, bananas
All contestants are fathers.

Platinum

Michael Giletto, Executive Chef, Cherry Valley Country Club, Skillman, NJ
Michael Chernov
Mikey Robins, age 14, Philadelphia, PA

Baxter County Arkansas Courthouse.JPG

Cheryl Barbara
Ronnie Vincent, Executive Sous chef, Joe's Stone Crab, Miami, FL
sesame candies, ruby red grapefruit, chayotes, chickpeas
John Simmons, Chef and Restaurateur, Firefly Tapas Kitchen and Bar, Las Vegas, NV

Chicot County, Arkansas

tuna belly, key limes, black radishes, bacon popcorn

Simon Fraser

carrot cake, baby fennel, kumquats, kosher shrimp
Jeremy Barlow
Rebecca Newell, Executive Chef, The Beehive, Boston, MA

서울특별시 소방재난본부

Bryon Peck, Chef and Restaurateur, Elizabeth's Restaurant, New Orleans, LA
turbot, wasabi peas, purple cauliflower, satsuma mikan
Swai Not?
Connie Tran

* Jim Jefferies
* Dan Bakkedahl
* DJ Qualls

James Gillespie, Culinary Instructor, New York, NY

At First Clear Word

Grace Lichaa, Manager, Capital Area Food Bank, Washington, D.C.
Each round had an alcoholic beverage as a basket ingredient.
No Pain, No Shame

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Michael Imperioli, Charity: Pure Land Project
Nick Grosz, Executive Chef, Norwood Club, New York, NY
Evelyn Cheatham, Chef and Instructor, W.O.W. , Santa Rosa, CA
Yakety Yak, Yak, Yak
red mullet, peach palm fruit, haricots verts, licorice candy

Family

duck, cardoons, preserved lemons, macaroons
Rodney Henry, Pie Maker, Dangerously Delicious Pies, Baltimore, MD / Washington, DC

Ligue 2, 5th

Licia Kassim, Executive Chef, Mashmomack Fish & Game, Pine Plains, NY
Arctic char, concentrated vinegar, smoked butter, purple spinach
beef shoulder, yucca, raisins, ancho chiles, dill pickles
Michael Maroni, Chef and Restaurateur, Maroni Cuisine, Northport, NY
protein powder, caramel coated popcorn, tangelo, olive oil cake
cactus pear, soft pretzels, farmhouse cheddar, wheat beer
sablefish, pineapple, fruit and nut bars, turnips
Bite Your Pickled Beef Tongue
smoked kippers, hard boiled eggs, treviso, sparkling cider
Thyme Flies
dried goji berries, bitter melon, duck breast, kumquats

Death

The Holiday Kitchen
Can't Catch Me, I'm the Gingerbread Lobster!
Yukon Gold potatoes, condensed milk, pomegranates, peanut butter taffy
Josh Cohen's diner was featured on Diners, Drive-Ins and Dives.
Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX
frozen yogurt, amaretti cookies, candied orange peels, red curry paste
Chris Houlihan, Chef de cuisine, AFrame, Los Angeles, CA
Adam Sobel
Joey Campanaro
Teen Tournament: Part Two
Chefs Josh and Mike are brothers, with Josh being older.
John-Michael Hamlet, Chef and Restaurateur, John-Michael's Restaurant, North Salem, NY
country pork ribs, kale, butternut squash, popcorn on the cob
sea cucumber, enokitake mushrooms, white balsamic vinegar, rotisserie chicken
sorghum molasses, kefir, cactus pear, pigs in a blanket
Ed Witt, Executive Chef / Wine Director, Bloomingdale Road and Wine Directory, New York, NY
Leigh Ann Kato, Freelance Chef & Consultant, Los Angeles, CA

Morrilton

Fatima Ali, Sous chef, Café Centro, New York, NY
Mark Barrett, Chef, Henry's, New York, NY
Kent Rathbun
arak, canned pumpkin, amaretti cookies, cayenne pepper
rainbow trout, Napa cabbage, smoked paprika, white chocolate chips

Jean-Baptiste Steininger

banana chips, rice paper, kabocha squash, sardines
Mai-Khanh "Maiki" Le, Chef de cuisine, Josie, Santa Monica, CA

Hoarders

Joel Gargano, Executive Chef, Higher One, New Haven, CT
Lou Campanaro
Pete Ascolese, Chef and Restaurateur, Hope and Anchor, Brooklyn, NY
pumpkin pie flavored vodka, cranberry pie, turkey fat, mashed potatoes

Conway County, Arkansas

Geraldine Martone
firm tofu, tomato paste, prosciutto
sharp cheddar cheese, watermelon radish, squab, frozen waffles
Claire Robinson
Every 'Wich Way

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Madeline Lanciani, Pastry Chef, Duane Park Patisserie, New York, NY
Robin Moore, Private Chef and Instructor, New York, NY
Mike Minor, Executive Chef, Border Grill at Mandalay Bay, Las Vegas, NV
Ashton Keefe
Lee Farrington, Chef and Restrauteur, Figa, Portland, ME
Richie Katzenberg
Jesse Olson, Executive Chef, Vanderbilt, Brooklyn, NY
applewood smoked bacon, poached pears, french toast, cracklings

Matosinhos, Portugal

pork secreto, 100-year-old eggs, red leaf lettuce, onion ring snacks
Canned Peaches, Rice Cakes, Beets

Namco

chickpea curry, beef shoulder, finger limes, coffee pods
champagne, dragon fruit, tahini, cake flour
chai tea latte, gala apples, black licorice, puff pastry
salmon filet, candy-coated peanuts, redbor kale, lemon-lime sports drink

Henry Robles & Darla Lansu

amaranth leaves, blackberries, lamb fries, curd chile
Rob Runn, Food Service Specialist, USCGC Sturgeon Bay (WTGB-109), Bayonne, NJ
Rachelle Rodwell, Chef de cuisine, SoHo Grand Hotel, New York, NY
Coolio, Charity: Jarez Music Foundation
This was a Halloween-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.

Tempah in January 2014

Adam Goldgell, Chef, Sugo Café, Long Beach, NY
corn flakes cereal, sweet chili sauce, golden raspberries, labne
Jitters & Giant Eggs

website

Shawn Fralin, Private Chef, Miami, FL
Stephen Hartigan, Private Chef, The Field, Bridgeport, CT
coconut jam, shredded phyllo dough, ginger ale, peanut caramel candy bars
Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL
Orzo It Seemed
daikon, pork loin, Napa cabbage, Thai chiles, Blue Point oysters
Brigeth Brookins, Sous chef, Banquets Department at the Cosmopolitan, Las Vegas, NV
Missy Corey, Kitchen Manager, Duckfat, Portland, ME
saltine crackers, green papaya, dried mangoes, cotton candy
Blake Orchard
Suzanne Vizethann, Chef and Restaurateur, The Hungry Peach, Atlanta, GA
Fright Bites
This was the first episode to feature four past runners-up.
buckwheat groats, jews mallow, hard cider, elk tenderloin
Charles Lopez, Sous chef, Tastings Catering Company, New York, NY
Tournament of Stars: Rachael vs. Guy!
guava shells in syrup, cottage cheese, couscous, candied chick peas
Michael Psilakis, Charity: The Polycystic Kidney Disease Foundation
Hecho en the Chopped Kitchen
Viewers Choice Baskets
Nick Di Bona, Executive Chef, Peter Pratt's Inn, Yorktown Heights, NY
vanilla cognac, guava paste, barley flour, duck fat
deep dish pizza, rabbit escabeche, Swiss chard, pineapple cheese spread
A Bunny Thing Happened
swordfish steaks, broccoli rabe, tiger figs, cherry flavored drink
Andrea Bergquist, Executive Chef, New York, NY

Satoshi Oshita

Keegan Gerhard
toasted lager, hop drops, hickory smoked sausage, fried pickle

Years in Colonial Brazil

rack of Berkshire pork, kusa, grape molasses, preserved duck eggs
Lance Nitahara, Executive Chef, Camp-of-the-Woods, Speculator, NY
sour apple martini mix, mortadella, white asparagus, fennel
city chicken, canned peaches, mustard greens, fruit punch-flavored sports drink
The contestants are 4th and 5th graders, the youngest chopped contestants. Due to height of the contestants, Ted had been called upon to help them out.
David Catapano, Caterer, Romeo's Catering Service, Queens, NY

YJN212

potato pancakes, purple kohlrabi, Korean melon, goat brains
Angela Majko
This is the first episode to feature four British chefs.
tarragn soda, vanilla pastila, cashews,cranberries

Cuckoo's Nest

Anne Burrell
Heads Up!
Barbara Sibley, Executive Chef and Owner, La Palapa Cocina Mexicana, New York, NY
fresh pasta, dried papaya, bluefoot mushrooms, chorizo
banana pudding, leftover marmalade packets, broken crackers, leftover bacon

Billy decides that he wants to have a real relationship, so Jim sets him up on a video dating website, where Billy becomes infatuated with a woman named Renee , but he doesn't want to reveal to her that he has MD, or that Jim is observing the conversation. After overhearing Jim's pickup tips to Billy, Steve tries them out himself on his coworker, Lauren , with surprising results.
Jim tries to "cure" Sara's racism by introducing her to black people. Meanwhile, Walter proves to be a bad influence on Billy and Steve.

Gavin Mills, Executive Chef, Broadway East, New York, NY
lime pickle, red chard, baby octopus, Tokyo scallions
Gemma Gray, Executive Sous Chef, Andaz, West Hollywood, CA
Kyle Ricks, Executive Sous chef, Landmarc Tribeca, New York, NY
Chopped Champions Event, Round One: The Ultimate Face-off
Sandy Davis, Catering Chef, Showstoppers Catering at Union Theological Seminary, New York, NY
Haricot Flair
Jason Tilmann, Executive Chef, NYY Steak, New York, NY
Luis Gonzalez, Executive Chef, Knickerbocker Bar & Grill, New York, NY
Chilean sea bass, avocado, dried wakame seaweed, popcorn balls
Adrian Ashby, Queens, NY
The theme of the episode is cheese.
Mike Solyn, Freelance Chef, New York, NY
tilapia fillets, plantains, crispy fruit cereal, pink grapefruit jam

Masaya Nakamura

Brian Marshall

pink grapefruit, seafood sausage, wasabi peas, cream of coconut

Rick Cleveland

corn nuts, fruit cocktail, black garlic, Uni
Part 3 of a 5-part competition for $50,000 for a charity of the winner's choice.
Part 4 of a 5-part competition for $50,000 for a charity of the winner's choice.
Gregory Generet
Pride of New Orleans
vodka-infused chocolate milk, persimmons, crumpets, cashews

Hat Hair

pumpkin beer, fresh cranberries, pecans, instant potatoes
Raphael Martone

Canada

butternut squash, pie dough, aged Gouda cheese, nordic honey wine
David Goldwhite, Private Personal Chef, New York, NY
Ayesha Nurdjaja, Executive Chef, Il Bordello, New York, NY

Saul's Return

Maria Sarungi Tsehai

black mission figs, slivered almonds, lemons
Terry Koval, Chef and Restaurateur, Farm Burger, Decatur, GA
This episode featured four past runners-up.
Ken Oringer
falooda glass noodles, oranges, graham crackers, Armenian string cheese
coffee liqueur, avocados, boiled ginkgo nuts, honeycomb
boar shoulder, etouffé sauce, bacon, okra
Moha Orchid, Private Chef, New York, NY
rabbit kidneys, baby beets, merguez, salt and vinegar potato chips
kumquats, cheddar pennies, chipotle chiles, grasshoppers
My Froggy Clementine
wasabi root, blueberries, cocktail blinis, guanciale
crayfish, red seedless grapes, fiddlehead ferns

WCZR

Ligue 2, 6th

pig's feet in a jar, tres leches cake, jicama, culantro
Abigail Hitchcock, Chef and Restaurateur, Camaje Bistro, New York, NY
Tasha Smith, Charity: Planned Parenthood
Clara Park
Chopped Champions: Part 1
bangers, apple chips, asparagus, chocolate-covered almonds
maple syrup, black plums, almond butter, walnuts, quick grits
Say Cheese!
Steven Brand, Executive Chef, Upstairs on the Square, Cambridge, MA
Simon Lange, Chef and Restaurateur, Apartment 138, Brooklyn, NY
Megan Fells, Chef and Restaurateur, The Artist's Palate, Poughkeepsie, NY
Food Network Stars!
Chocolate Challenge

Seoul Metropolitan Fire and Disaster Management Headquarters

At the recommendation of his therapist Jim does standup at Billy's old care facility, with tragic results.

Sweden

Arizona

Max Aronson, Hometown: Woodlake, NJ
Cleaver Fever
duck confit, unripe mangoes, couscous, red carrots
chocolate cigars, pretzels, cocktail nuts, rice pudding
buttermilk, braeburn apples, kiwis, amaranth grain
Ready, Set, Escargot!
Marisa Biaggi, Public Relations, Orange Agency, New York, NY
Paul Viggiano, Cooking Instructor
rosewater syrup, almond butter, rambutans, mashed potato candy
mahi-mahi, candy cane beets, verjus, olive loaf
eggplant, ground pork, poblano chiles, avocados, cola
rack of wild boar, broccolini, hazelnuts, vanilla fondant cake
Lucas Manteca, Chef/Restaurateur, Sea Salt and Quahog's Restaurants, Stone Harbor, NJ

Pilot

Penn Jillette, Charity: Opportunity Village
Breakfast, lunch, and dinner is the theme of the competition. Chef Kavourakis works at Beauty & Essex, which is run by Chopped judge Chris Santos.
plums, coconut rum, black beans, queso fresco

Anger

The basket ingredients were inspired by the Australian theme.
Contestants are all hosts of The Kitchen.
Matt Lambert, Chef de cuisine, Musket Room, New York, NY
Oui, Oui, Confit
wild boar roast, katsu sauce, pattypan squash, caperberries
wagyu ribeye steak, jalapeño chips, pink pearl sedum, mangoes
graffiti eggplant, cape gooseberries, biscuit dough, Peking duck
Tom McEachern, Executive Chef, Ray's on the River, Atlanta, GA
skordalia, Hawaiian parrotfish, pickled sour grapes, chayote squash

Emmett pays an unexpected visit, but things don't go as planned. Daphne stresses about a D on a test. Bay makes a big mistake.
----
Title reference: From the 1961 painting, We Were So Close That Nothing Used to Stand Between Us, by Vasile Dobrian.

Tim FlemingToby Moore

caramel popcorn, red plums, prosecco, udon noodles
Saul Ortiz-Cruz, Executive Chef, Tacos & Tequila at the Luxor, Las Vegas, NV
Elizabeth Mwanda, Founder, Winning Diabetics, New York, NY
passion fruit, dates, lady fingers, chocolate sauce
key lime juice, pepitas, halloumi cheese, hot dog buns

Cameroon

$50,000 Tournament: Round One

Unis, Narwhals (swim)

* Juan Pablo Di Pace
* Chipo Chung
* Babou Ceesay
* Emmett J. Scanlan
* Will Thorp

Aarón Sanchez
buffalo hot dogs, carrots, edamame, butterscotch candy

Dr. J. Todd Roberts

Michael Jacobs, Food Consultant and Caterer, Miami Heat, Miami, FL

----
Title reference: From the 1876 painting, Between Hope and Fear, by Lawrence Alma-Tadema.

Count Your Chickens
Thomas McKenna, Sous chef, Jean-Georges, New York, NY
Big Fish, Small Basket
rack of wild boar, cactus flower buds, spoon fruit, portabella mushrooms
Phil Crispo, Assistant Culinary Professor, Culinary Institute of America, Hyde Park, NY
peanut butter and jelly sandwiches, marshmallow spread, thai curry paste, chocolate covered espresso beans
pate a choux, marzipan oranges, gold leaf, candied crabs
Robert Painter, Sous Chef, Biagio's Osteria, Stratford, CT/ Engine 63, F.D.N.Y., New York, NY
Frankly Frantic
Rich Landau, Chef and Owner, Vedge, Philadelphia, PA
Gina Rodriguez, Executive Chef, Kokopelli Restaurant and Tequila Bar, Philadelphia, PA
Contestants were required to make a sandwich for every course.
papaya, rice crackers, sake, jura erguel
Joe Youkhan, Executive Chef & Owner, Tasting Spoon Food Truck, Orange County, CA
Brandi Chastain and
James Briscione, Chef Instructor, Institute of Culinary Education, New York, NY
Giuliano Matarese, Executive Chef, Arte Café, New York, NY
Roderick Bailey
A is for Apple. U is for Udon
Nadia G.
antelope chops, red curry paste, rainbow carrots, ants on a log
Each basket included something with a circus theme. Chef Olson is the grandson of singer Glen Campbell.
nachos, chicken fingers, candy apples, baby corn
Alaskan king crab legs, star fruit, bonito flakes, Mexican chorizo
broccoli rabe, chicken tenders, baked pizza dough, sour gummy candies

Peter O'Fallon

Vanessa Ayala, Catering Cook, Skybox Sports Bar and Lounge, Roselle, NJ
Sound the Alarm!

Denmark

One in a Hundred
Alluette Jones-Smalls, Alluette's Cafe, Charleston, SC

E8022B

tequila, epazote, puff pastry, cuttlefish
Bryce Shuman, Sous chef, Eleven Madison Park, New York, NY
Andre Marrero, Chef tournant, L’Atelier de Joël Robuchon, New York, NY
Rosalind Balducci, Personal Chef / Caterer, That Personal Touch Cuisine, New York, NY
Jeremy Langlois, Executive Chef, Houmas House Plantation and Gardens, Darrow, LA

WEOL-FM

Tapas Time
smoked eel, cream cheese spread, quince paste, hericots verts
Adam Powers, Chef and Restaurateur, Fetch, New York, NY
root beer schnapps, lap cheong, squash blossoms, ostrich tenderloin
John Sierp, Chef, New York, NY
Teen Tournament: Part Three
coffee caramel, popcorn, hot dog buns, blueberries
pineapple upside-down cake, Cornish hens, hen of the woods mushrooms, edamame hummus
Arlene Stewart, Personal Chef, New York, NY
Summer Kriegshauser, Private Chef and Nutrition Coach, New York, NY
Jason Marcus, Chef and Restaurateur, Traif, Brooklyn, NY
Chuck Subra, Executive Chef, JW Marriott New Orleans, New Orleans, LA

Savar, Dhaka, Bangladesh

Jessica Romuald Emmanuella Aby

Cory Comeau, Executive Chef, Stephanie's on Newbury, Boston, MA

Fabien Lippmann

salt and vinegar potato chips, Dover sole fish, red Russian kale, sour cream
Natalia Machado, Junior Executive Chef, Industria Argentina, New York, NY

American economist

fenugreek, cinnamon toast cereal, Japanese mayonnaise, frozen peas
Amazing Amateurs
blue foot chicken, broccolini, tequila, dried limes
Marja Samsom, Chef and Restaurateur, The Kitchen Club, New York, NY
Scottish red-legged partridge, peanut butter taffy, lacinato kale, red curry paste
Natasha Pogrebinsky, Chef and Restaurateur, Bear, New York, NY
andouille sausage, lychees in syrup, jalepeño peppers, canned cheese
Sunny Hostin
Stephan Bogardus, Chef de cuisine, The North Fork Table & Inn, Southold, NY
All Stars Tournament: Part 3
Phillip Frankland Lee
Virginia Monaco, Chef, The Vanderbilt, Brooklyn, NY
Better Saffron Than Sorry
meatloaf mix, sweet potatoes, green beans, Old Fashioned
Brunch Boxes

FX Networks

Wade Burch, Executive Chef, South West NY, New York, NY
Millie Fernandez
This was the first of a five-part series of episodes in which categorical groups of celebrity chefs competed for charity.
Big Hitters
Christina Tosi
fire roasted peppers, branzino, antipasto salad, cornmeal
bratwurst, scallops, plums, red quinoa
Christine Campbell, Butcher and Private Chef, Long Island, NY
wreck fish, sabudana poha, green tomatoes, huitlacoche

Rap metal

Catherine Cosby, Executive Chef, Montreux Bar & Grill, Summerville, SC
lobster bodies, juicer pulp, used tea bags, stale pita
lavash, kumquats, mulling spices, chocolate turkeys
Gavin Kaysen
Christian Dolias, Chef, Cutthroat Culinary, Las Vegas, NV

Brian Kelly
Ciaran Donnelly

Crunch Time
Dung Trinh, Chef, Bar Bruno, Brooklyn, NY
All courses had a sweet as a required ingredient. These sweet ingredients were hidden under a separate cloche.
matzo, pomegranate molasses, roasted chestnuts, baby fennel

A 19 second sample of "Royals".

tomatillos, crème fraîche, plain donuts
Lior Lev Sercarz, Chef and Entrepreneur, La Boîte à Biscuits and La Boîte à Epices, New York, NY
Hannah Hopkins, Chef and Restaurateur, Dish, Mahopac, NY

Jim meets an attractive actress while auditioning for a movie. Though they initially hit it off, he is quickly booted from her car and accused of being an attempted rapist after making a joke in reference to an unusual phone call she made earlier. Steve falls into a depression when he discovers that his ex-wife is taking their daughter to live in another state with her new boyfriend, so Jim takes him bar-hopping, and they eventually find themselves in a gay bar.

Perry Pollaci, Private Chef and Sous chef, Bar Blanc, New York, NY
roasted chestnuts, stone crabs, beef tenderloin, Santa Claus melon
Tony Kang, Sous chef, Brookville Country Club, Upper Brookville, NY
udon noodles, watermelon radish, razor clams, pickled eggplant
Luisa Fernandes, Executive Chef, Georgia's Cafe and Bakery, New York, NY
black and white cookies, fruit leather strips, cashews, agave nectar
Anthony Ricco, Chef de cuisine, Spice Market Restaurant, New York, NY
sticky rice, bok choy, key lime juice, lamb hearts
branzino, baby bok choy, celery soda, fortune cookies
Brack May, Chef and Restaurateur, Cowbell, New Orleans, LA
Wenona Moorer
Champions' Tournament: Part 2

* Lava
* Republic
* Virgin

Scott Conant
banana chips, frozen grilled chicken breasts, candy cane beets, cherry jelly beans
Sharon Singelton, Caterer, Singlelicious Catering, Staten Island, NY
tofu, green plantains, maple-bacon ale, mangoes
Each basket included an ingredient from a duck.
Nicole Brisson, Executive Chef, Carnevino at the Palazzo Resort, Las Vegas, NV
Tina Adams

Baxter County courthouse in Mountain Home

Garrett Eagleton, Freelance Chef, The Meat Hook, Brooklyn, NY

The X Factor USA

To Repel Ghosts

People from Noxapater, Mississippi

Paul "Poppy" Yeaple, Chef and Restaurateur, Poppy's Burgers and Fries, Beacon, NY
turkey sausage, rutabaga, green bean casserole, honey baked ham
Art Smith, Charity: Reunion

Misunderstood

quail eggs, pound cake, whole coconut, strawberry cream tequila
vodka, crescent roll dough, sesame seeds, blueberry jelly beans
Joseph Brown
Anette Kreipke, Ridgefield, NJ
Chris Coleman, Private Executive Chef, Long Island, NY

Trenton, New Jersey, USA

Mountain Home

Florence

Carmine DiGiovanni, Chef de cuisine, Picholine, New York, NY
All baskets had ingredients with a Halloween theme. The episode originally aired prior to Halloween Wars.

Peter O'Fallon, Jim Jefferies & Rick Cleveland

Floundering Around
Dave Cusato, Sous chef, X2O Xaviars on the Hudson, Yonkers, NY
Chopped Tournament of Stars: Sports Stars!
Sean Telo, Chef de cuisine, Atlanta, GA
Fatima Ali
Maneet Chauhan
Mary Sue Milliken, Charity: No Kid Hungry
watercress, tamarind paste, creamed corn, Arctic char
graveyard diet pudding, beef hearts, gummy body parts, pigs ears
Rose Ludwig

Pilate decrees that ten Jews will be crucified every day until the assassin is found. As Thomas baptizes Stephen, Maya announces her return to the city to check on her father, and Mary Magdalene joins her to keep her promise of Maya's safety to Peter. Cornelius and his men search the city for Boaz, after finding the knife used in the attempt in his shop. Caiaphas puts Peter and John on public trial. The crowd supports their miracles under God's name and Caiaphas is forced to release them, with the caveat to not teach nor speak Jesus' name. Peter and John's popularity grows after their release, which overwhelms Peter. Mother Mary comforts him by stating Jesus knew Peter's faith would help him with his new responsibilities. John has a dream that leads him to the Temple, where he recruits Barnabas, who gives his land to the cause. Levi finds Boaz and warns him of the ease in doing so, adding that he should leave the city. Boaz visits the new commune, and Peter says he can live there as long as he repents his sins. Boaz refuses, relying on his Jewish identity and not the name of Jesus. The Holy Spirit shows Peter a vision of Ananamis and Sapphira hiding money, despite their telling Peter that they donated everything to the commune. When confronted, both die, drowning in their own fluids. Caiaphas disrespects Pilate, and Claudia gives Boaz's name to Leah, hoping to end the chaos.

Marcel Vigneron, Charity: L.A. Kitchen
watermelon, canned sardines, pepper jack cheese, zucchini
Judge Knows Best

Ciaran DonnellyTony MitchellBrian KellyRob EvansPaul Wilmshurst

banana chips, sugar cane, almond butter, umeboshi
All of the chefs are sports stars.
Richard Blais

Upper Arlington, Ohio

Justice

corn flakes, carrots, skim milk, blueberries
Jaquy Yngvason, Food Stylist, New York, NY
puffed rice cereal, cognac, butterscotch candy, pancetta
Extreme Halloween

Mario

Shaguay Peacock, Sous chef, The New York Times, New York, NY
Lauren Proceszyrn

single

Hot Stuff

BNEI Headquarters

Tomato soup, pulled pork sandwich, dirty rice,peanuts
Vincent Williams, Chef and Restaurateur, Honey's Kettle Fried Chicken, Los Angeles, CA
Alejandra Padilla, Sous chef, La Fonda del Sol, New York, NY
Elderoy Arendse
Chopped Tournament of Stars: Actors

Stade Brestois 29

Keep On Trucking

Todd Biermann

leg of lamb, kochujang, rainbow carrots, root beer schnapps
Van Dao, Chef and Restaurateur, Biscuit Bender, San Francisco, CA
blood sausage, frog legs, sea beans, Halloween candy
Peri Peri Determined
chickpea flour, raspberries, ricotta salata, rose water syrup
aged cheddar cheese, Granny Smith apples, hamburger buns, vanilla frosting
Garrett Pittler
dried beef, eggplant pulp, sweetbreads, honey comb
baby bananas, coconut flakes, pumpernickel rye, soy sauce
Steven Tempel, Chef and Restaurateur, Logan's Bar and Grill, Speculator, NY
Italian sausage, tiny ice cream spheres, baby mustard greens, sunflower seeds
Bun Lai, Chef and Restaurateur, Miya's Sushi, New Haven, CT
Keith Young
Mindy Merrel
gummy bacon, salmon fillets, frozen lima beans, lemon sorbet
Good Chop, Bad Chop?
Liège waffles, mangoes with spiced lime, Vietnamese iced coffee, flan

YJN201

sweet tea vodka, Asian steamed buns, baby romanesco, extra-firm tofu
Merlin Tlapa, Executive Chef, Nino's 208, New York, NY
Hop Phan, Food Truck Chef/Owner, Dos Chinos, Orange County, CA
hamburger buns, chocolate peanut clusters, shaved coconut, sesame seeds
Giuseppe Gentile
whole brisket, short ribs, pickle juice Popsicles, quail eggs
polenta, Pedro Ximénez sherry, beets, whipped topping
blueberry scones, ginger preserves, rosemary, gjetost cheese
piadina, purple malabar spinach, preserved lemon,veal cutlet

Afghanistan

Penny Davidi
Far Far Out!
Natalia Gavaria
Chris Lukic

Sober

Vincent Contreras, Chef de cuisine, Las Vegas, NV

Tokyo, Japan

Cleveland's Smooth FM

Intervention

peanuts in the shell, cream of coconut, rambutan, red velvet whoopie pies

SEN

Sweet Surprises
carrot baby food, pork butt, mustard greens, red quinoa
Jason Rivas, Chef de cuisine, South Coast Winery Resort & Spa, Temecula, CA
spaetzle, moustalevria, walnuts, Japanese cola candy

Fraser in July 2008

* Jim Jefferies
* Peter O'Fallon
* Rick Cleveland
* Lisa Blum

Mark Mata, Executive Chef, The Mermaid Inn, New York, NY
Make A Splash!
Double Trouble
basil juice, bananas, coconut butter, Jordan almonds
geoduck, Buddha's hand, black radishes, waffle cones
fiddlehead ferns, sablefish, vadouvan, blood orange sorbet
Joe Raiola, Executive Chef, Morton's Steakhouse, Brooklyn, NY
Victor Vinson, Chef, U.S. Army / Personal Chef, Huntington Beach, CA
strawberry popsicles, blue corn tortilla chips, condensed milk, celery
grape jelly beans, buttermilk, wonton wrappers, sweet potatoes
All-Stars Tournament: Round Three – Notable Chefs
Sassan Rostamian
Robert Wuhl, Charity: The Amanda Foundation
Marc Spooner, Production Chef, Great Performances Catering, New York, NY
Olivier Desaintmartin, Chef and Restaurateur, Caribou Café, Philadelphia, PA
The baskets include spicy elements. Guest judge Michelle Bernstein.
Quentin Donnaud, Executive Chef, Coast Seafood & Raw Bar, Atlanta, GA
This was the first episode in which two female competitors faced each other in the final round.
Michelle Firlit-Garcia, Pastry Chef, Bleeding Heart Bakery, Chicago, IL
Bryon Freeze
Charles Slonaker, Food Truck Chef, Go Chew Los Angeles, CA
vegan roast, japanese mayo, purple kohlrabi, almonds
All the chefs are amateurs.
Michael Natiello
organic green juice, alligator, hen of the woods mushrooms, mini rainbow marshmallows

* Simon Cowell
*Jason Raff
*Sam Donnelly
*Rob Wade

Evelyn Garcia
Ric Orlando, Chef and Restaurateur, New World Home Cooking, Saugerties, NY
Sequoia Pranger, Hometown: Salem, Oregon
Bradley Boyle, Chef and Restaurateur, Salt Gastro Pub, Byram, NJ
Johnny McLaughlin, Chef and Restaurateur, Heartbreaking Dawns, Rosendale, NY
Make No Mistake
ground turkey, black garlic, raspberries, pickled watermelon rind
Pasquale Frola, Executive Sous Chef, Naples 45, New York, NY
Afton Farnsworth
Denis Weekes, Executive Chef, World Yacht, New York, NY

Rubber City Radio Group, Inc.

Meyer lemons, cottage cheese, passionfruit, soba noodles
cotton candy, peanuts in the shell, corn dogs, Tokyo scallions
Molly Bhuiyan, age 17, New York, NY
frozen mocha drink, Vacherin Mont d'Or cheese, jelly donuts, chocolate covered crickets
Klaus Kronsteiner, Chef de cuisine, Liberty National Golf Course, Jersey City, NJ
Sean Scotese, Freelance Chef, New York, NY

Mario Kopić

Chef Peacock's brother Darius Peacock is a two-time Chopped winner .
Eric Levine, Executive Chef, Encore Catering, East Hanover, NJ
mahi mahi, cookie snack chips, green beans, french fries
Each of the chefs had lost significant amounts of weight through better diet and exercise.
Turbot Powered

FX Productions

Michael Vignola, Executive Chef, Michael Jordan's Steak House, New York, NY
matzo, Lady Gala apples, walnuts, borscht
Steve Eakins, Executive Chef, Ditch Plains, New York, NY
Amanada Freitag

Forza Motorsport 6

After losing a movie role due to his appearance and weight, Jim seeks help from Andy Dick, who hires him a trainer . Jim then unwittingly destroys his trainer's routine when he reintroduces alcohol and drugs into his life, as well as giving him pick up tips after he becomes smitten with Ramona.

William Bunn III, Caterer, Brooklyn, NY
Chef Klette-Kolton is the business partner of Lauren Gerrie, runner-up of the second Chopped Champions tournament.
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.
pig skin, baby food, margherita pizza, ostrich egg
wax beans, mandarinquats, sardines, rice cakes
Lily Nichols , from: NJ
Jonathan Mailo
Emilie Friedman, Personal Chef, New York, NY
pomegranate, pilot bread crackers, fruit chews, freeze dried carrots
The contestants must fry something in every round.

NCL

Brian Tsao, Executive Chef, Liang's, Forest Hills, NY
Ariella Dalfen, Paramedic in Queens, NY
ossa dei morti, apple cider, ricotta salata, black licorice
String Cheese, Jicama, Gingersnaps
Marcella Valladolid
capon, halloumi cheese, okra, cherry spoon fruit
lamb ribs, kumquats, variegated radicchio, cherry spoon fruit
clementine oranges, scotch whiskey, basil, toasted oats cereal
Sachem "Son" Allison, Executive Chef, SavorNY, New York, NY
Jennifer Cole, Executive Chef, Taberna, New York, NY
puffed rice cereal bars, spiced rum, rambutan, tequila lollipops
Anne Churchill, Caterer & Tour Chef, New Orleans, LA
duck prosciutto, purple asparagus, Korean melon, Greek Easter bread
puff pastry, enoki mushrooms, seedless red grapes, plum sauce
cube steak, pickled green tomatoes, chocolate sandwich cookies, duck fat
granola bars, heirloom cherry tomatoes, Chinese five spice, piloncillo
Belly Dance!
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 .
In A Pinch
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.
Chopped Family Feud
Michael Jenkins, Line cook, Butter, New York, NY
carob syrup, spaghetti squash, figs, walnuts
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.
Untrained, Undaunted
Phyllis Kaplowitz, Executive Chef, Bakers' Best Catering, Boston, MA
short ribs, watermelon, speculoos, fennel
focaccia dough, black cod, miso paste, rice pudding

Mountain

Miss Universe Kenya

Eyan Goldman, Hometown: New York, NY
Hero Chefs
Michael Carrino, Chef and Owner, Restaurant Passionné, Montclair, NJ
grapefruit, tuna, hen of the woods mushrooms, graham cracker cereal
Nancy Caballes, Private Chef, Montclair, NJ
Jason Stude, Chef de cuisine, Second Bar + Kitchen, Austin, TX
Jesse Kramer, Chef and Restaurateur, Brooklyn Taco Co., New York, NY
Grilltastic!
ricotta cheese, maple bacon lollipops, wonton wrappers, baharat

Joshua Safran
*Mark Gordon
*Nick Pepper

cactus pears, Italian wafer cookies, goat's milk ricotta, single malt whiskey
Chewing the Caul Fat

While helping Steve with an errand, Jim discovers that Steve and Billy's father, Walter is living in a tent in the back yard, while Janice resides in a house packed to the ceiling with thousands of boxes containing porcelain dolls and figurines, among other unnecessary things, so Jim and the Nugents finally confront Janice about her hoarding problem.

duck breasts, green tea, adzuki beans, Brussels sprouts
Cara Thompson, Executive Chef, The Bayou, Bellmore, NY
All-Stars Tournament: Grand Finale
Dianne Houlihan, Assistant Cook Manager, Great Neck Elementary School, Waterford, CT
celery, blood oranges, frozen pie crust, jaggery
Saying Sayonara
Chopped Champions Event, Round Three: All-Stars Showdown
Larry Baldwin, Executive Chef, David Burke Fromagerie, Rumson, NJ
Catalan creme, Cava, oranges, Marcona almonds
watermelon, dried shrimp, dried porcini mushrooms, Hawaiian snapper
Cornuchopia
peanut brittle, marsala wine, wonton wrappers, durian
pig tails, dragonfruit, sorghum flour, lard
boxed macaroni and cheese, artichokes, tilapia
coffee, pheasant, escarole, peanut butter blossom cookies

Sacks

Lucas Grabeel, Charity: Harmony Project
BFBFBF
Israeli couscous, cherimoya, guanciale, Irish whiskey
Anup Joshi, Chef de cuisine, Tertulia, New York, NY
Brittanny Evans, Sous chef, Northern Spy Food Co., New York, NY
Matt Gibson, Sous chef, Spice Market Restaurant, New York, NY
Josh Greenfield, Caterer/Internet Chef, Brooklyn, NY
lamb fries, ras el hanout, blood orange syrup, hot cross buns
Lindsay McClain
Tina Aleandri, Executive Chef, Noche Tequila and Tapas Bar, Atlanta, GA
Frederik De Pue, Executive Chef, Smith Commons and 42˚ Catering, Washington, DC
Bird in the Pan
goat leg, dried hibiscus flower, pattypan squash, trail mix

A.D.: The Bible Continues

rack of venison, potato pierogies, okra, seafood pepper pot soup

Loïc Baal

chak-chak, wolf river apples, camembert cheese, sour cherry nectar

on loan from Bordeaux

Gerald Chin, Chef de cuisine, The Cosmopolitan Las Vegas, Las Vegas, NV
Pip Freeman, Chef & Owner, Three Letters, Brooklyn, NY
blackberries, apple cider, shredded phyllo dough, fresh chickpeas
Waste Not
Jacques Torres
Competition Italiano
Gio Bellino, Sands Point, NJ
corn muffin tops, whiskey, macadamia nuts, chocolate covered gummy bears
Renita Mendonca, Culinary Instructor, Cambridge School of Culinary Arts, Cambridge, MA
TK Kyle, Caterer, Tara Singleton Catering, Queens, NY
Keep On Cook'n On
avocados, pizza dough, red jalapeño peppers, chocolate sandwich cookies
Andres Figueroa, Executive Chef, Antojeria La Popular, New York, NY
Brandi Chastain, Charity: Bay Area Women's Sport Initiative
Maria Velez, Chef and Restaurateur, Mojito Cuban Cuisine, Brooklyn, NY
Food Truck Fight

Municipal Fire Service

Chopped Tournament of Stars: Comedians!
Tom Mckenna
cream of coconut, baby turnips, wakame seaweed, fish heads
parsnips, limoncello, soda crackers, sharp cheddar cheese
frozen pancakes, tamarind paste, farmer's cheese, orange sherbet
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.
Arthur Saks, Executive Chef, Marina Cafe, Staten Island, NY
Allison Sosna, Executive Chef, DC Central Kitchen, Washington, DC
frosted wheat cereal, baby red romaine lettuce, black garlic, quahog clams
Ryan DePersio, Chef and Restaurateur, Fascino, Montclair, NJ
Peter Oleyer
lychees, phyllo dough, Canadian bacon, candy canes
Kate Squibb, Sous chef, 158 Café, South Portland, ME
shrimp, yuca, sweet relish, currywurst
single malt scotch, lamb porterhouse, rapini, tamarind paste
Christopher Thames, Caterer, Distinctive Fare Catering, Philadelphia, PA
Raquel Jubran, Executive Chef, The Attic, Log Beach, CA
ruby port, olive oil gelato, dried apricots, French toast sticks
beets, goat cheese, quick cook oatmeal, crystallized ginger
Michael Siry, Corporate Executive Chef, Big Daddy's Diner, Duke's, and City Crab, New York, NY

Dune

Lizzy Weiss & Dayna Lynne North

Soulayphet Schwader, Executive Chef, Talay Restaurant, New York, NY

Romain Bauchet

Banana, Collard Greens, Grits

Legit

oranges, red miso paste, cottage cheese, kettle-cooked potato chips
opal basil, orange blossom water, dried apricots, marshmallow snack cakes
Einav Gefen, Corporate Chef, Englewood Cliffs, NJ

Chicot County Courthouse in Lake Village

squab, peanut butter and jelly, red quinoa, karela
Switchel, lime leaves, meringue cookies, baked sweet potatoes
Shania Thomas, Food and Finance High School, New York, NY
gummy skull, collard greens, sweetbreads, dehydrated weaver ant eggs
Dale Talde, Charity: Care Usa

Tony Mitchell

cranberry sauce, cheese and green chile tamales, green beans, smoked turkey gizzards
gummy rats, canned pumpkin, bitter melon, mummy dogs
palm seeds in syrup, chocolate-covered raisins, dulce de leche, multi-grain cereal
Steve Jackson, Personal Chef, Chicago Bulls, Chicago, IL
garnet yams, brie, sparkling wine, cranberries
CC99CC
acorn squash, orange sherbet pops, sour cream, wheatgrass
Sonia El-Nawal, Chef Consultant, New York, NY
Part 5 of a 5-part competition for $50,000 for a charity of the winner's choice.

YJN111

Pigging Out!
Danni Bleil, Food Stylist, Ottsville, PA
Chopped All-Stars: Mega Chefs
Damien Brassel, Executive Chef, Knife + Fork, New York, NY
Ted Hirsch
Zoe Feigenbaum, Chef and Restaurateur, Zoë, New York, NY

Racist

Shaya Klechevsky, Personal Chef and Instructor, At Your Palate, New York, NY
Sean Brasel, Executive Chef, Meat Market, Miami, FL
Margaritte Malfy, Executive Chef and Co-owner, La Palapa, New York, NY
Frank Whittaker, Executive Sous chef, Fishtail by David Burke, New York, NY
Cody Utzman
The mystery baskets were filled with ingredients suggested by fans via social media. The first round is from Twitter; the second from Facebook; and the third from Instagram.

#Episodes
To get away from his parents Jim takes are gig entertaining soldiers in Afghanistan. Billy only wishes he was so lucky since he is stuck in the hospital with Jim's mom.

Rashed al-Sardar

conch, sugared marshmallow candies, peas in the pod, prepared horseradish
Jonathan Contes, Chef and Part Owner, Eat Mosaic, St. James, Long Island, NY
corn tortillas, dried chipotle peppers, blueberries, violet mustard
Momumental

Joel Little

After a humiliating appearance on Dr. Drew's radio show Jim attends a self-help group for sexual addiction.

GUF

The baskets were filled with leftovers.

CIV

chicken legs, chicken-flavored crackers, Napa cabbage, caramel flavored liqueur
Kevin Rooney, Wycoff, NJ
Miguel Escobedo, Chef and Restaurateur, Papalote Mexican Grill, San Francisco, CA

Sungyeong, Kwon

Jason Ranneaud

* CD single
* digital download

Gold

pickled pigs feet, butter beans, coleslaw mix, sweet potato chips
peking duck, brussels sprouts, cotton candy, veal demi glaze
Courtney Renn, Personal Chef, Chef Courtney, Atlanta, GA
Italian sausages in buns, tomatillos, morel mushrooms, poutine
All the contestants are females. Banana blossoms are similar to artichokes.
Okinawan sweet potatoes, coconut flakes, calvados, marshmallows
Jeremy Hanlon, Private Chef, My Fresh Chef, Lantana, FL
John Lawson, Sous chef, Gordon Ramsay at The London, New York, NY
flank steak, chicory, pepino melon, granola bars
Sinbad, Charity: Downtown Dog Rescue
caperberries, parsley root, chocolate-hazelnut spread, elk tenderloin
Bruno DiFabio
marshmallow spread, balsamic vinegar, ancho chiles, almond butter cookies
Lauren Kyles
fillet of sole, popovers, ginger, bacon grease
Ross Gill, Executive Chef and General Manager, Home Restaurant, New York, NY

Lorde

green plantains, Chinese bacon, peanut butter puff cereal, frozen lemonade
sea scallops, tahini paste, taro buns, seasoned eggs in soy sauce
Australian beer, T-bone steak, bosc pears, chocolate biscuits
baby zucchini, marcona almonds, mojama, coconut macaroons
chicken tenderloins, paprika peppers, fennel, ginger preserves
buffalo hanger steak, watermelon cucumbers, pizza, ranch dip
figs, burrata, piadina, chinotto
King Phojanakong, Executive Chef, Kuma Inn, New York, NY
skirt steak, matzo crackers, sweet orange gelatin cups, collard greens
Ingrid Wright, Sous chef, Exchange Alley, New York, NY
lobster, bananas, endive
Jackie Joyner-Kersee, Charity: Jackie Joyner-Kersee Foundation
Gabriele Corcos
matzo ball soup, macaroni and cheese, fried onion blossom, submarine sandwich
Michael Press, White Plains, NY
Kirby cucumbers, beignet mix, lemon-lime soda, nata de coco
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.
Neil Fuentes, Personal Chef, New Haven, CT
Jeffrey Saad ''
Tryg Siverson, Chef and Restaurateur, Friedman's Lunch, New York, NY
lamb top round, golden raisins, Stilton cheese, edamame
David James Robinson
Peanut caramel chocolate bars, Chinese five spice, coconut milk, banana chips
Elda Belanski
Chopped Again!
David Seigal, Executive Chef, The Tangled Vine, New York, NY
Denise Baron, Executive Chef, Burtons Grill, Boston, MA
Mustapha Rahiim, Executive Chef, New York, NY
chicken suckers, chicken fat, farm fresh eggs, fruit cake
Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, Pennsylvania
Taryn Mumpower, Baker, Pick Your Poison Bake Shop, Las Vegas, NV
Brandon Frohne
On the Line
Gilbert Delgado, Sous Chef, The Fat Radish, New York, NY
Chop on Through
Dave Ogren, Executive Chef, Almos Restaurant, New York, NY
Han Ly Hwang
avocadoes, oyster sauce, tofu skins, star fruit
cosmopolitan mix, dried apples, biscotti, edible flowers
Liver and Learn

MTQ

Patrick Lacey
serrano peppers, salted caramel sauce, gooey butter cake, coconut oil
wildfire lettuce, 'nduja, burrata, roti
celery root, rainbow chard, flat iron steak, chocolate frosting
duck breast, artichoke, champagne, peanut butter and jelly
asparagus, chorizo, button mushrooms, canned peaches
Chef Eakins works at Ditch Plains, which is owned by Chopped judge Marc Murphy.
Krissy Kerwin, Private Chef, Los Angeles, CA
Short and Sweetbreads
Peter Lee
cinnamon chips, baby red grapes, earl grey tea leaves, pound cake
We Love Leftovers!
Steve Overlay, Chef and Executive Pitmaster, Memphis Championship Barbecue, Las Vegas, NV
Rachel Willen, Culinary Instructor, foodfix, Clinton, NJ
Adam Greenberg, Corporate Executive Chef, Barcelona Restaurant Group, Norwalk, CT
Iain Falconer
chicken wings, stroopwafels, asian pears, peri peri
FF6347
Short Order Cooks
Cass Quinlan Ashford

* Parlophone
* Disturbing London

In the dessert round, Ted warned the contestants that cherimoya seeds were poisonous.
Mexican chocolate, mostarda, soft tofu, pretzel rods
Timothy Grandinetti, Chef and Restaurateur, Spring House Restaurant, Kitchen & Bar, Winston-Salem, NC
galia melon, Chinese okra, pistachios, beef heart
Aussie Awesome
Rotisserie chicken, fiery jaw breakers, fingerling potatoes, tequila
Lauren Von Der Pool
turbot, nori sheets, pistachios, coconut
Siggy Sollitto, Executive Chef / Owner, Siggy's Good Food, Brooklyn Heights, NY
dulce de batata, apple cinnamon cereal, la tur cheese, grapa
Tommy Werther
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.
catfish, chard, fig preserves, chai tea powder

Yavapai county arizona courthouse.jpg

clove candies, loquats, kaiser rolls, cheese wedges
Lauren Miller, Executive Chef, Sasquatch Brewing Co., Portland, OR
Baskets are barbecue themed.
Mikey Robins is the youngest winner of Chopped. The eliminated contestants each received a $1,000 gift card.
Arlene Leggio, Cook Manager, Islip High School, Islip, NY

Regular Guy Films

Jacoby Ponder, Chef, U.S. Navy / Personal Chef, Fire Syde Chef, Virginia Beach, VA
dulce de leche, pineapple, sesame seed buns, apricot paste
Zeb Stevenson, Executive Chef, Livingston Restaurant and Bar, Atlanta, GA
Andrew Scurlock, Kitchen Manager, St. James Cheese Company, New Orleans, LA
All contestants were firefighters.
labne, chickpea flour, Asian pears, rose water syrup
Hayan Yi
quail eggs, white asparagus, hibiscus flowers in syrup, canned spiced ham
The chefs were required to make meatballs in every course. Each chef was given a meat grinder on their station.
All contestants were grandmothers. The meatloaf mix was made of a mix of veal, pork, and beef.
Deborah Gelman, Executive Chef, NYU Law, New York, NY

Cachito Wanduka

baby kiwi, Israeli couscous, rice paper, saffron

Adrien Tameze Aoutsa

Daniel Bojorquez, Chef de cuisine, Sel de la Terre, Boston, MA
E1A95F
Manila clams, kumquats, croissants
Each basket included a type of candy.
Nate Appleman
Justin Burdett, Chef de cuisine, Miller Union, Atlanta, GA
coquitos, turmeric, empanada wrappers, corn on the cob
tom yum soup, goats milk yogurt, pork ribs, habanero peppers
FFE135
Alexandria Brooks, Hometown: Voorhees, NJ
Jonah Frazier, Executive Sous chef, Garden Terrace, Belmont Park, Elmont, NY

Chancellor

chicken soup, ground pork, pattypan squash, barbecue sauce

Kopic

ostrich tenderloin, Anzac biscuits, cauliflower, pork rinds
Despite its lethal reputation, the blowfish tails were farm-raised and did not have any poison.
Eric McCarthy, Executive Chef, Tamarind Tribeca, New York, NY
whole chicken legs, baby zucchini, wine ice cream, spotted dick pudding
blackstrap molasses, red snapper, parsley root, dried cranberries

Robin Bellanger

Ben Durham, Executive Chef, Four Food Studio, Melville, NY
Late night is the basket theme.
Franco Barrio, Chef and Restaurateur, Caliu, New York, NY
barramundi, apricot paste, poblano peppers, abbey style beer
Give It Your All
Chopped All-Stars: Celebrities

Cleveland Browns

Roy Handler is the brother of comedienne Chelsea Handler. The Kaiserschmarrn in the dessert round was an instant mix.
Colin Kruzic, Executive Chef, New York, NY
Robert Magsalin, Chef and Entrepreneur, Fükü Burger, Los Angeles, CA
Marie-Claude Mendy, Executive Chef/Owner, Teranga, Boston, MA

Promotional image with the tagline:

Grill Masters: Finale
Pizza Perfect
Francesco Peluso, Executive Chef, Peluso's Italian Specialties, Clifton, NJ
All Stars Tournament: Part 4
Cody Utzman, Chef and Restaurateur, Brooklyn Standard, New York, NY
Shawn Smiley, Executive Chef, The Buffet at Aria, Las Vegas, NV
Cindi Avila, Catering Manager and Chef, Crisp, New York, NY
California halibut, sauerkraut, frozen french fries, Mexican chorizo
Four Fathers
Gillian Vigman and

Teteks

* John Maynard Keynes
* Arthur Pigou
* Stanley Fischer
* Milton Friedman

speck, toybox squash, fontina cheese, marrow bones
Each basket contained an Easter-themed ingredient.
Sweet Redemption
canned peaches, cherry tomatoes, pretzel sticks, emu eggs
brown bread in a can, dried figs, frozen peas, duck white kidneys
Christian Petroni, Chef and Restaurateur, Barcelona, Greenwich, CT
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.
Chocolate Rush!

YJN110

Jay Lippin, Executive Chef, Southern Hospitality BBQ, New York, NY
Miguel Aguilar, Executive Chef, Piquant, New York, NY
ceal shoulder, bean sprouts, Marsala wine, veal tongue
spiral ham, green plantains, water chestnuts, spiced rum
watermelon fruit bowl, french feta cheese, ghost pepper, cookie cake
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.

Suburban

Male Bakers are the contestants. They have to bake something in each round. Guest Judge is Christina Tosi.Pate a choux is used to make eclairs.

URU

Nico Romo, Culinary Director/French Master Chef, Fish Restaurant, Charleston, SC
Des Lim, Executive Chef, Trump SoHo, New York, NY
Carnie Wilson, Charity: Weight Loss Surgery Foundation of America
Late Night Food Brawl
Wurst Case Scenario
Chris Coombs, Chef and Restaurateur, Dbar, Boston, MA
Janelle Reynolds, Caterer and Personal Chef, @ Large Catering and Private Chef Services, Austin, TX
rack of wild boar, artichokes, ketchup, sauerkraut
chocolate wafers, manchego cheese, passionfruit, goji berries
quail, chermoula, cousa sqush, cinnamon sugar cereal

Casa Grande

GLP

ripened plantains, prosecco, crystallized ginger, bacon
Jared Braithwaite, Executive Chef, Layla, New York, NY
Lisa Savage, Chef and Restaurateur, Sage Restaurant, Ventnor, NJ

YJN101

Circus Spectacular
Joseph Arcarola, Chef, Highline Ballroom, New York, NY

Roma DowneyMark Burnett

Michael Chen, Executive Sous chef, Yellowtail Japanese Restaurant & Lounge, Las Vegas, NV
Teen Tournament: Grand Finale
Melissa Rebholz, Executive Chef, Garden of Eve Organic Farm, Long Island, NY
collard greens, jumbo shrimp, corn chips, olive loaf
Dread and Breakfast
kholodets, flaming shiso, blue foot mushrooms, goat head
grasshopper pie, Granny Smith apples, smoked salt, puffed rice
This was the finale in a series of episodes featuring returning champions, with this episode's winner receiving $50,000.
pig ears, ramps, pine nuts, apple strudel

* Cheryl Cole
* Swedish House Mafia
* Ellie Goulding
* Wiz Khalifa
* Labrinth
* Eric Turner

Warren Schierenbeck, Chef and Restaurateur, DoSi Cafe, Staten Island, NY
teething biscuits, Hungarian hot peppers, raspberries, canned haggis
All-Burger Meal!

Ben Newman

Police officers and paramedics compete.
Barbara Esmonde, Executive Chef, Mediterranean Catering, Wynnewood, PA
chocolate cake pops, white chocolate cocoa mix, quail, serrano peppers

The 1976 photograph of baseball player George Brett by photographer Ted Spiegel that inspired Lorde to write "Royals".

pig's head, fava beans, strawberries, Roquefort blue cheese
shishito peppers, ground pork, grape jelly, sausage gravy

Black and Gray

Pride on the Plate
dehydrated okra, parsnips, espresso soda, deckle of beef
chicken in a can, clam chowder, potato tots, skirt steak
Champions' Tournament: Part 3
Ladies First!
Owen Clark, Executive Chef, Gwynnett Street Restaurant, Brooklyn, NY
Rory Philipson, Chef and Owner, The Blue Bottle Cafe, Hopewell, NJ

107.3 The Wave

Greg Ling
Tyler Anderson, Executive Chef, The Copper Beech Inn, Essex, CT
Jeffrey Saad
passionfruit, angel food cake, toasted marshmallows, fruit ring candies
cake flour, farmer's cheese, baby beets, cola
beef tenderloin, nori, maple syrup
ground beef, cannellini beans, tahini paste, grape jelly
Kyle Shadix, Chef, Registered Dietician and Culinary Consultant, New York, NY
Robert Irvine
taco shells, Bosc pears, crema, red curry paste
Brian Howard, Executive Chef, Comme Ça, Cosmopolitan of Las Vegas, Las Vegas, NV
Steve Yen, Sous chef, Catch, New York, NY
lime curd, cactus pear, candied orange slices, hot dog buns
Rattle & Roll
Reversal of Fortune
Mia Castro, Chef de partie, Las Vegas, NV
Keith Lucas, Executive Chef, Manna, Philadelphia, PA

Ace Combat seriesPac-Man series

Jay Jones, Caterer, Chateau Noir Catering, New York, NY
pasilla chiles, pineapple, Israeli couscous, Mexican chocolate

Italy

Yes, Virginia, There is a Chopping Block
pheasant, Brussels sprouts, candy apples, sparkling cider
bison grass vodka, guava paste, pistachios, crustless peanut butter and jelly sandwiches

After seeing how unhappy Billy is at the care facility, Jim resolves to break Billy out of his room so that he can have a good time, but his actions end up making Billy's living situation even worse.

Sung Kim, Private Chef, New York, NY
rice cakes, chicken thighs, plantains, fruit punch, cocktail onions
Jodi Burnhard, Chef de cuisine, Longwood Events, Boston, MA
collard greens, chicken breasts, anchovies, quinoa
Green Apps and Lamb
Ricardo Cardona, Executive Chef, Sofrito, New York, NY
Laura Simpson, Chef de cuisine, The Hotel Hershey, Hershey, PA
gingerbread cookie dough, goat cheese, garam masala, strawberry syrup
gin liqueur, huckleberries, beignet mix, chicory coffee
baklava, bluefish, recaito, salt pearls
cactus pears, squab, frozen lima beans, far far
Al Nappo, Executive Chef, Founding Farmers, Georgetown, DC
Stacking Up
microwavable chocolate cake, baby tatsoi, artichoke liqueur, lamb's head
Antonia Donnelly
kielbasa, pepperoncini, fingerling potatoes, tarragon
star cookies, strawberries, mascarpone cheeese, Buddha's hand
Bruce Kalman, Executive Chef, The Churchill, Los Angeles, CA
flounder, yellow plantains, baby bok choy, mini watermelon
Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX
Breakfast, Lunch and Dinner!

Fog and Storm and Rain

Jeremy Spector, Chef and Restaurateur, The Brindle Room, New York, NY
Mussels Mastery & Cotton Candy Can-Do
Chris DeBarr, Chef and Restaurateur, The Green Goddess / Serendipity, New Orleans, LA

Blue and white

David Garrido, Chef and Owner, Garrido's, Austin, TX
Pierre Coray
olive oil packed tuna, English cucumbers, buckwheat flour

Chris Case, Peter O'Fallon & Jim Jefferies

Cindy Tinnel, Cook, Henry C. Maxwell Elementary School, Nashville, TN

Lizzy Weiss

To keep her mind off of Emmett, who is avoiding her, Bay agrees to be a baseball assistant to John and also tries to help Travis and Mary Beth get over a rough patch in their relationship. Meanwhile, Daphne gets caught up in sorority rush when she decides that she needs to branch out. Also, Kathryn catches Lily getting close to one of her co-workers, which leads to Lily complicating things with Toby right after he asks her to move in with him.
----
Title reference: From the painting, The Player's Choice, by Gaetano Bellei.

Asian long beans, red jalapeño peppers, calvados, escargots
Chef Joshi works at Tertulia, under occasional Chopped judge Seamus Mullen.
Class Acts
Fabio Viviani, Charity: ALS Association
Cool, Palm and Perfected
Daniel Moreno, Sous chef, BLT Steak, New York, NY
Rowdy With a Chance of Meatballs
Adam Moskowitz

Terrorism thriller
*Drama

beef tenderloin, mango, gruyère cheese, kochujang

Mary Magdalene sneaks to Joseph's tomb and finds it open. Nothing is inside but the shroud Jesus wore on the cross, left perfectly folded. She returns to the safe house to tell the others. Caiaphas listens to Reuben and the other guards try to explain what happened – a warrior angel broke the seal and moved the massive stone. Caiaphas thinks some followers of Jesus must have raided the tomb in an attempt to fake a resurrection. Caiaphas gives his men strict orders to say they fell asleep on duty if asked and instructs Reuben to find Jesus' body immediately. Caiaphas then lies to Pilate that Jesus is dead in the tomb, however a tomb guard reports otherwise after Caiaphas leaves. After being left at the empty tomb by Peter and John, Mary Magdalene is visited by Jesus, who is without stain. She returns to the chaotic safe house to report the news. Jesus appears to his disciples, and, later to a doubting Thomas, before guards storm the safe house and the disciples scatter into the city. Pilate orders the deaths of most of Caiaphas' guards, as Reuben and Caiaphas search the city for the body of Jesus. The disciples make it to the coast of the Sea of Galilee, where Peter finds it difficult catching fish. A man appears and instructs him to cast the net on the right side of the boat. The net quickly becomes filled with fish, and the men confirm their adviser to be Jesus. He suggests they return to Jerusalem, wait there, then spread the word. Jesus then climbs a hill and disappears in a bright light. Angry over the death of his men, Caiaphas confronts Pilate, who then kills the tomb guards in front of him as a lesson in "civic administration".

Junior Joachim

rainbow chard, tonic water, malanga coco, rabbit
Cape gooseberries, falooda glass noodles, watercress, bacalao
leftover vanilla milkshake, leftover refried beans, butter crackers, kiwi
mitmita, sauternes, cream-filled snack cakes, cottage cheese
Jeff Eng, Executive Chef, Clyde's Tower Oaks Lodge, Rockville, MD
sweetbreads, dried dates, red malabar spinach, strawberry popsicles
Joseph Miller, Chef and Restaurateur, Joe's Restaurant, Venice Beach, CA

Cyril Dreyer

Danushka Lysek, Private Chef and Model, New York, NY
Melinda Beaulieu, Private Chef and Nutritionist, New York, NY
chicken breast, kiwi, zucchini blossoms
Natasha Pogrebinsky

ALG

Roxanne Spruance
Pedro Rodriguez, Head Chef, New York City Rescue Mission, New York, NY

* Jim Jefferies
* Peter O'Fallon

In this episode, the appetizer course was replaced with a breakfast course, the entrée with lunch, and the dessert with dinner.
Melissa Muller, Executive Chef, Organika, New York, NY

The Crucifixion Was Only The Beginning

Josh Lewis, Head Chef, Better Being Underground, New York, NY
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.
Iberico bacon, pork loin, kimchi, dried cherries
Katherine See, Executive Chef, Kingfish Hall, Boston, MA
lamb shawarma, baby romanesco cauliflower, cornichons, chicken flavored potato chips
Chocolate Competition
brioche, cantaloupe, pecans, avocados
ancho chiles, semi-sweet chocolate, black plums
sour beer, cherimoya, raspberries, brown bread in a can
Amy Roth, Chef and Owner, Amy Kate Catering, New York, NY
Maneet Chahuan
Christopher Jackson, Executive Chef and Owner, Ted and Honey, Brooklyn, NY
Maria Ojala, Private Chef, Bel-Air, CA
All the contestants have had near-death experiences: Peter had gone through chemotherapy; Rose is a cancer survivor; Ariane suffered from carbon monoxide poisoning; and David was a witness of the 9/11 attacks.

Bekah Brunstetter

Jody Williams
quail, guava nectar, udon noodles, dinosaur kale
striped bass, pimento peppers, jicama, mangoes, brie cheese

Worldwide

Contestants are chefs who operate food trucks and carts.

Kévin Crepel

Cook Your Butt Off!
Chopped All-Stars: Judges

Wang Hengqin

Geoff Rhyne, Chef de Cuisine, The Ordinary, Charleston, SC
date vinegar, rocky mountain oysters, daikon radish, chili roasted peas

YJN211

banana pudding, vanilla ice cream, icing, brownie mix
Strawberries, Turkey and Gummi Bears
Cathy McKnight, Executive Chef, What a Dish Café, Dana Point, CA
John Sierp, Executive Chef, White Cloud Catering, New York, NY
firm tofu, scotch whisky, dragon fruit, pickled herring
rack of lamb, ruby port, brussels sprouts, white chocolate chips
Jamie Bissonnette, Chef and Restaurateur, Toro and Coppa, Boston, MA
Ultimate Champions: Grand Finale
Maureen Sanchez, Oswego, IL
Kate Lee Squibb, Sous chef, South Portland, ME

Homeless

Michele Harriott, Catering Chef, CulinAriane, Montclair, NJ
Justin Bazdarich, Chef and Restaurateur, Speedy Romeo, Brooklyn, NY

City of Fresno

France

black bass, raspberry lavender risotto, savoy cabbage, caul fat
Cornish hens, Concord grapes, gruyère cheese, banana leather
Tommy Wether
Cisse Elhadji, Chef and Restaurateur, Ponty Bistro, New York, NY
Eric Paraskevas, Executive Chef, Terra Restaurant, Philadelphia, PA
smoked mozzarella, fresh pasta sheets, rainier cherries, hot dogs
rainbow trout, baby turnips, tamarind concentrate, serrano ham
Monique King, Chef and Owner, Firefly Bistro, South Pasadena, CA
watermelon, sweet potatoes, knockwurst, almond butter
Dustin Gauvain, Executive Chef, Front Steps, Austin, TX
Renee Graziano

Yannick Makota Ngalle

Erik Cho, Food Truck Owner, Frysmith, Los Angeles, CA

Yavapai County, Arizona seal.png

Sung Uni Lee, Culinary Instructor, Brooklyn, NY
tuna belly, dandelion greens, canned chickpeas, dates
Natalie Cain, Line Cook, Red Rooster Harlem, Harlem, NY
Elise Kornack, Chef and Entrepreneur, Aquavit, New York, NY
Giuseppe Fanelli, Executive Chef, Tre Dici, New York, NY
rocky mountain oysters, purple artichokes, pomegranates, cola
Morgan Goldstein, Hometown: Cleveland, Ohio
ghee, msemen, walnuts, orange flavored water
sardines, corn on the cob, xtabentun, canned sloppy joe filling
Bacon appeared in every basket.
beef tenderloin, cucumber, Asian pears, bittersweet chocolate
Marja Samsom, Caterer, New York, NY

Pinal County, Arizona seal.png

Drawing a Flank
Melissa Naccarato
Jessica Mogardo, Executive Pastry Chef, New York, NY
Kristen Gregory, Executive Chef, Firefly Grille, Nashville, TN
Jennifer Iserloh, Private Chef and Author, Secrets of a Skinny Chef food blog, Hoboken, NJ
Joe Dobias, Chef and Restaurateur, Joe Doe Restaurant, New York, NY
Palak Patel, Culinary Instructor, Ger-Nis, Brooklyn, NY
mutton chops, baby leeks, banana potatoes, orange gelatin
This was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
Eva Winans, Line Cook, Bay Street Biergarten, Charleston, SC
Andrew Zimmern is the host of several programs on the Travel Channel featuring "bizarre" foods and is the guest judge. All basket ingredients featured a series of highly unusual ingredients. Chef Peterson works at Beauty & Essex, which is run by Chopped judge Chris Santos

Honesty

rack of antelope, stinging nettles, jicama, port wine cheese
Jude Huval, Executive Chef, Pat's Fisherman's Wharf, Henderson, LA
Tre Ghoshal
black chicken, escarole, cream of coconut, guava
Phillip Dell, Private Chef, Sin City Chefs, Newport Beach, CA
For Sake's Sake
Samia Behaya
Every contestant was a mother. The episode opened with a generic statement about mothers followed by the introduction of the contestants.
quail, sumac, turnips, peanut crisp candy bars

Simon Block

ASNL, Les Chardons

Drew Jackson
Coconut, Calamari, Donuts

Okogwu, Patrick Chukwuemeka (real name)

country pork ribs, dandelion greens, Jerusalem artichokes, fresh garbanzo beans
Ronaldo Linares, Chef and Restaurateur, Martino's Cuban Restaurant, Somerville, NJ
Elise Kornack, Sous chef, Aquavit, New York, NY
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.
Matt Lackey
lemon bars, acai juice, upland cress, whelk snails
Aarti Sequeira
Alejandra Padilla, Line Cook, La Fonda del Sol, New York, NY
Hawaiian blue prawns, tomatillos, chayotes, hatch chile taffy
fire roasted tomatoes, bison sirloin steaks, spinach, Italian hot peppers

Daphne and Mingo, a hearing student on her floor, organize a dorm triathlon to compete for control over the best bathroom. Bay and Toby try to hide the fact that Bay is a convicted felon in the hopes of getting her art accepted into a showcase.
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Title reference: From the 1891 painting, I Lock the Door Upon Myself, by Fernand Khnopff.

Debra Whiting, Chef and Restaurateur, Red Newt Cellars Winery and Bistro, Hector, NY
Paul Viggiano, Chef de cuisine, Docs Steakhouse, Sparta, NJ
Ian-Max Henriquez
Teen Tournament: Part Four
Kelvin Fernandez, Chef de cuisine, Strand Hotel, New York, NY
liquid breakfast drink, pink wafer cookies, crystallized ginger, red bosc pears
Elda Bielanski
Smoked mozzarella, endive, biscuit dough, pheasant terrine
David Nichols, Executive Sous chef, Landmarc Time Warner Center, New York, NY

YJN205

serrano ham, fresh pasta, membrillo, half-sour pickles
Wasted!
Redemption Intention
Alex Friedman, Chef and Restaurateur, P'cheen International Bistro and Pub, Atlanta, GA
beef tip cap, cognac, green bean chips, cinnamon rolls
tikka masala sauce, asian long beans, hanger steak, serrano ham croquettes
leg of lamb, toban djan, spinach, lassi

The Wrath

Maurice "Mo" Hurley, Executive Chef, Valbella, New York, NY
Michael Selicious, Executive Chef, Wickets Inn, Onset, MA
crawfish, lemon cucumber, purple wax beans, pre-cooked beef tendon
pitted dates, frozen pie crust, caramel candy, stout beer
monkfish, middle eastern cake spice, chestnuts, dill pickles
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.
Fritz Knipschildt, Chef and Chocolatier, Knipschildt Chocolatier, Norwalk, CT
flank steak, grape juice, goat cheese, lemongrass
Sal DePaola
A Very Piggy Halloween

YJN106

The ingredients are Halloween themed.
Alan Harding, Chef, The Food Truck @ Hot Bird, Brooklyn, NY
etrog citron, golden beets, wheatgrass, tempeh
Larry Monaco
Joey Fatone
chateaubriand, horseradish root, tawny port, stone crab claws
Chefs on a Mission