South Caroline style barbecue sauce, jumbo shrimp, baby mustard greens, clams
cactus pear, soft pretzels, farmhouse cheddar, wheat beer
Arvin Dhansew, Catering Chef, Relish Caterers, New York, NY
Luisa Fernandes, Executive Chef, Georgia's Cafe and Bakery, New York, NY
broccoflower, unsweetened cranberry juice, madeleines, sea urchin

Brandon Burks 74-yard touchdown run, Jed Solomon kick good

quail, Pedro Ximénez sherry, crosnes, cabbage
Jonah Frazier, Executive Sous chef, Garden Terrace, Belmont Park, Elmont, NY

Leonard Fournette 1-yard touchdown run, Trent Domingue kick good

duck confit, orange cream ice pops, ramps, risotto
Each round had an alcoholic beverage as a basket ingredient.
sour apple martini mix, mortadella, white asparagus, fennel
Wilhemina Bell, Executive Chef, Children's Village/Program Coordinator, C-CAP , Philadelphia, PA
James Gillespie, Culinary Instructor, New York, NY
beef tip cap, cognac, green bean chips, cinnamon rolls
rainbow trout, baby turnips, tamarind concentrate, serrano ham
Fritz Knipschildt, Chef and Chocolatier, Knipschildt Chocolatier, Norwalk, CT
Laurielle Clark, Private Chef, New York, NY

Bernhard III Frederick Wilhelm Albrecht Georg

pancake mix, guava nectar, Aleppo peppers, Asian style beef jerky
Nicole Mummolo, Sous chef, La Puerta Azul, Millbrook, NY
Rachelle Rodwell, Chef de cuisine, SoHo Grand Hotel, New York, NY
sunflower seeds, grapes, cream cheese, canned pineapple
margarita mix, quick cook grits, marionberry preserves, vanilla yogurt
The judges caught Chef Lemoine plating past time limits. As a result, the judges eliminated him.
amaranth leaves, blackberries, lamb fries, curd chile
dried apricots, gingerbread cookie dough, elderflower liqueur, halva
short ribs, watermelon, speculoos, fennel
Part three of a five-part All-Stars tournament.
chocolate bunny, lamb breast, aleppo pepper, spring garlic
Rainbow carrots, black trumpet mushrooms, walnuts, frog legs
Elizabeth Mwanda, Founder, Winning Diabetics, New York, NY
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.
cobia, salmon jerky, Chinese spinach, animal crackers
challah, almond butter, tamarind pods, delicata squash
Chad Ward, Competitive Barbecue Champion, Whiskey Bent BBQ, Lakeland, FL
chicken cutlets, Thai chiles, pesto sauce, kohlrabi
red jalapeños, shortbread cookies, sharon fruit, cream cheese frosting
striped bass, sour lemon candy, Jerusalem artichokes, cream of mushroom soup
banana chips, rice paper, kabocha squash, sardines
Royden Ellamar, Executive Chef, Sensi at the Bellagio, Las Vegas, NV
Mor Amitzur, Executive Chef, The View at the Marriott Marquis, New York, NY
Richard Park, Chef and Entrepreneur, Cat Heads BBQ, San Francisco, CA
marshmallow spread, balsamic vinegar, ancho chiles, almond butter cookies
carrot juice, white chocolate chips, baby beets, hominy
Janine Gray, Chef and Restaurateur, The Inn at Osborne Hill, Fishkill, NY
Steve Jackson, Personal Chef, Chicago Bulls, Chicago, IL
Van Dao, Chef and Restaurateur, Biscuit Bender, San Francisco, CA
barramundi, ramps, sun-dried tomatoes, unripened green almonds
cream of coconut, baby turnips, wakame seaweed, fish heads
McCaily Cranna, Sous chef, Hudson's on the Bend, Austin, TX
Cole Poolaw, Executive Chef, Barsa Tapas Lounge, Charleston, SC
maple syrup, black plums, almond butter, walnuts, quick grits
The sweetbreads is made of a veal thymus gland.
Pnina Peled, Executive Chef, The New York Helmsley Hotel, New York, NY
Angela Majko, Sushi Chef, Uchiko, Austin, TX
tilefish, hot German mustard, pimento cheese, cape gooseberries
canned cheddar cheese, wheat biscuit cereal, guanciale, apple moonshine
Soft pretzels, flank steak, bleu cheese, tawny port wine
pork loin, watercress, galia melon, taro root
wasabi root, blueberries, cocktail blinis, guanciale
TK Kyle, Caterer, Tara Singleton Catering, Queens, NY
chicken thighs, bitter melon, cream cheese, papadum
pork loin, crunchy cheese curls, escarole, chia seeds
lamb fries, ras el hanout, blood orange syrup, hot cross buns
fruitcake, shad roe, vodka, Tokyo scallions
emu egg, pancake mix, bloody mary mix, lobster
Cara Thompson, Executive Chef, The Bayou, Bellmore, NY
Deborah Gorman, Catering Chef, The Good Knife, New York, NY
pork tenderloin, sweet potatoes, rainbow chard, hoisin sauce
single malt scotch, lamb porterhouse, rapini, tamarind paste
drumsticks, corn tortillas, champagne, jam
Thomas McKenna, Sous chef, Jean-Georges, New York, NY
fried chicken, American cheese, spinach, apple pie
breakfast sausage, cantaloupe, potato rolls, coconut flakes
lime curd, cactus pear, candied orange slices, hot dog buns
carob syrup, spaghetti squash, figs, walnuts
octopus, purple cauliflower, kumquats, coconut caramel cookies
Robbie Myers, Senior Food Service Manager / U.S. Army , Adams Center, NY
razor clams, breakfast radishes, green grape tomatoes, shrimp paste
Chef Eakins works at Ditch Plains, which is owned by Chopped judge Marc Murphy.
gummy rats, canned pumpkin, bitter melon, mummy dogs
Goat chops, asafoetida, petite french lentils, quince paste
chateaubriand, horseradish root, tawny port, stone crab claws
Catherine Cosby, Executive Chef, Montreux Bar & Grill, Summerville, SC
Nancy Caballes, Private Chef, Montclair, NJ
Pork bung, hot sauce jelly beans, farro, pork dust
Carrie Weiss, Instructor and Writer, New York, NY
pâte à choux, marzipan oranges, gold leaf, candied crabs
Josh Cohen's diner was featured on Diners, Drive-Ins and Dives.
lotus root, treviso, guava nectar, octopus
Carnie Wilson, Charity: Weight Loss Surgery Foundation of America
Pete Ascolese, Chef and Restaurateur, Hope and Anchor, Brooklyn, NY
ginger ice cream in cones, English peas, halibut fillets, faloodeh
peanut butter, Granny Smith apples, jumbo shrimp
The basket items were determined via a viewer poll.
This was a vegetarian and vegan-themed episode; the only animal product was the local honey.
Lucas Marino, Sous chef, The Darby, New York, NY
passion fruit, dates, lady fingers, chocolate sauce
Jason Robertson, Caterer, Headwaters Café, New Orleans, LA
David Nichols, Executive Sous chef, Landmarc Time Warner Center, New York, NY
Nick Di Bona, Executive Chef, Peter Pratt's Inn, Yorktown Heights, NY
fenugreek, new potatoes, bison short ribs, cheese spread in a jar
yuzu marmalade, chicory, dried blueberries, Dungeness crab

HH The Hereditary Prince of Saxe-Meiningen, Duke in Saxony

branzino, piquillo peppers, jicama, chocolate sandwich cookies
rump roast, violet mustard, asparagus, sugar coated fennel seeds
calf's liver, mango, bottarga, pound cake
Danni Bleil, Food Stylist, Ottsville, PA
chicken truffle sausage, pecorino, banana peppers, spinach vinaigrette
cherries, pumpernickel bread, curry powder, yuzu juice
Jared Braithwaite, Executive Chef, Layla, New York, NY
buttermilk, braeburn apples, kiwis, amaranth grain
Denise Baron, Executive Chef, Burtons Grill, Boston, MA
Michael Jenkins, Line cook, Butter, New York, NY
chicken noodle soup, ground beef, spinach, salsa
Mackenzie Hilton, Executive Chef, Mercato Restaurant, Philadelphia, PA
Jonny Giordani, Executive Chef, BOOM, New York, NY
Ariane Resnick, Private Chef, West Hollywood, CA

Dave Neal , Matt Stinchcomb , Kayce Smith

capon, ramps, canned pizza sauce, burrata
saltine crackers, green papaya, dried mangoes, cotton candy
Rouha Sadighi, Chef de cuisine, Penelope Café, New York, NY
Robert Magsalin, Chef and Entrepreneur, Fükü Burger, Los Angeles, CA
Mustapha Rahiim, Executive Chef, New York, NY
Gerald Chin, Chef de cuisine, The Cosmopolitan Las Vegas, Las Vegas, NV
blueberry goat cheese, pecans, churros, champagne
Reggie Anderson, Executive Pastry Chef, Landmarc Restaurants, New York, NY

Donald Gray 49-yard touchdown pass from Nick Fitzgerald, Westin Graves kick good

quail, chermoula, cousa sqush, cinnamon sugar cereal
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.
Jay Jones, Caterer, Chateau Noir Catering, New York, NY
bubble tea, papaya, coconut butter, chocolate-covered bananas
Stephan Bogardus, Chef de cuisine, The North Fork Table & Inn, Southold, NY
Melissa Rebholz, Executive Chef, Garden of Eve Organic Farm, Long Island, NY
This was a carnival themed episode. Each basket had ingredients typically found at a carnival, two of each baskets ingredients were deep fried. Chef Prince works for fellow Chopped judge Chris Santos, who did not appear as a judge in this episode.
Part 5 of 5. The winner received a $25,000 grand prize, while the other three finalists each received a $1,000 Food Network gift certificate and an authentic Chopped chefs coat.
Angie Shaghaghi, Chef Instructor, Creative Cooks, New York, NY
chicken legs, chicken-flavored crackers, Napa cabbage, caramel flavored liqueur
corn flakes, carrots, skim milk, blueberries
Marcus Lepke, Personal Chef, European Epicurean, Voorhees, NJ
Eli Irland, Sous Chef, The Flintridge Proper, La Cañada, CA
Jamie Bissonnette, Chef and Restaurateur, Toro and Coppa, Boston, MA
mutton chops, baby leeks, banana potatoes, orange gelatin
Keith Jodway, Consulting Chef, New York, NY
grape jelly beans, buttermilk, wonton wrappers, sweet potatoes
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.
Allison Robicelli, Pastry Chef, Robicelli's, Brooklyn, NY
sliced almonds, Okinawan sweet potatoes, brioche, sambuca
Smoked mozzarella, endive, biscuit dough, pheasant terrine

Gus Walley 4-yard touchdown pass from Dak Prescott, Westin Graves kick good

This was a leftovers competition. The white wine used in the entrée round was Chardonnay.
Kimberly Parris, Personal Chef and Caterer, K. Parris Catering & Personal Chef Service, New York, NY
puffed rice cereal, cognac, butterscotch candy, pancetta
Eric McCarthy, Executive Chef, Tamarind Tribeca, New York, NY
Mark McMann, Sous chef, Kefi, New York, NY
John Sierp, Executive Chef, White Cloud Catering, New York, NY
Tina Aleandri, Executive Chef, Noche Tequila and Tapas Bar, Atlanta, GA
Marie-Claude Mendy, Chef and Restaurateur, Teranga, Boston, MA
Yukon Gold potatoes, condensed milk, pomegranates, peanut butter taffy
Liz Sempervive, Executive Sous Chef, Jamonera, Philadelphia, PA
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 .
Dung Trinh, Chef, Bar Bruno, Brooklyn, NY
flounder, yellow plantains, baby bok choy, mini watermelon
rotisserie chicken, fiery jaw breakers, fingerling potatoes, tequila
champagne, dragon fruit, tahini, cake flour
cooked corn cobs, pitcher of sangria, duck sauce, stale plain doughnuts
Lucy Collins, Sous Chef, Costada Italian Steakhouse, New York, NY
applewood smoked bacon, poached pears, french toast, cracklings

Members of the Seoul Metropolitan Council

Gillian Clark, Chef and Restaurateur, The General Store, Silver Spring, MD
salsa verde, chicken breasts, bundled lunch kits, blue corn tortilla chips
Kelp noodles, mustard seeds, vegan hot dogs, minestrone soup
Marcellus Coleman, Executive Sous chef, Abe and Arthur's, New York, NY
sweetbreads, dried dates, red malabar spinach, strawberry popsicles
rice wrappers, morel mushrooms, chia seeds, dandelion greens
Evelyn Cheatham, Chef and Instructor, W.O.W. , Santa Rosa, CA
Bill Feldman, Chef and Entrepreneur, New York, NY
gummy teeth, flour tortillas, huitlacoche, black chicken
Day of the dead cookies, watermelon brain, chocolate covered bugs, boo-nilla shakes
protein powder, caramel coated popcorn, tangelo, olive oil cake
Rick Browne, Chef and Author, Seattle, WA
Ashley Hough, Personal Chef, Los Angeles, CA
Rainier cherries, walnuts, crème de menthe, canned salmon
Nealy Frentz, Chef and Restaurateur, Lola, Covington, LA

Map of South Korea with Seoul highlighted

skate, English cucumbers, prunes, shredded wheat crackers
Gory ribs, broccoli rabe, blood soup, mozzarella eyeballs
maple smoked cheddar cheese, almond flour, mayonnaise, dates
blue foot chicken, broccolini, tequila, dried limes
Brian Howard, Executive Chef, Comme Ça, Cosmopolitan of Las Vegas, Las Vegas, NV
Jason Tilmann, Executive Chef, NYY Steak, New York, NY
turkey tenderloin, double yolked eggs, pattypan squash, finger limes
pineapple, sunflower seeds, red curry paste, Neapolitan ice cream
Ingredients that are typically scrapped were used in the baskets.
This was a Halloween themed episode. The coffin toast in the entree round consisted of a toasted bread boat filled with seafood and a cream sauce. The "boo-nilla" shakes in the dessert round were vanilla milkshakes.
Spanish red shrimp, feta cheese, asparagus, brisket ice cream
taco shells, Bosc pears, crema, red curry paste
beef shoulder, baby artichokes, blood oranges, cashew butter
William Artley, Executive Chef, Evening Star Cafe, Alexandria, VA
Hop Phan, Food Truck Chef/Owner, Dos Chinos, Orange County, CA
cocoa nibs, blackberries, corn tortillas, ginger
vodka, crescent roll dough, sesame seeds, blueberry jelly beans
Nicki Bogie, Culinary Instructor, The Fresh Air Fund, Fishkill, NY
corn muffin tops, whiskey, macadamia nuts, chocolate covered gummy bears
turbot, nori sheets, pistachios, coconut
peanut butter, pork tenderloin, okra, canned shrimp
oysters, hearts of palm, creamed spinach, duck bacon

Damion Ratley 29-yard touchdown pass from Kyle Allen, Taylor Bertolet kick good

lamingtons, lemon verbena, wattleseeds, blueberry pomegranate lollies
Christian Fischhuber, Chef de Cuisine, Le Cirque, New York, NY
Mirna Attar, Chef & Restauranteur, Ya Hala Lebanese Cuisine, Portland, OR
Elise Kornack, Sous chef, Aquavit, New York, NY
venison roast, butternut squash, fruity cereal macaroons, okra
strawberries, celery root, lamb loin chops, Swiss cheese
lump crab meat, daikon radish, Japanese mayonnaise, chili garlic coated peas
cucumber salad, cantaloupe, sesame seed candy, marshmallow spread
potato pancakes, purple kohlrabi, Korean melon, goat brains
Jeff O'Neill, Executive Chef, The Villa by Barton G, Miami Beach, FL
Franco Barrio, Chef and Restaurateur, Caliu, New York, NY
Chris Houlihan, Chef de cuisine, AFrame, Los Angeles, CA
Missy Corey, Kitchen Manager, Duckfat, Portland, ME
In the dessert round, Ted warned the contestants that cherimoya seeds were poisonous.
Walter Lewis, Chef / Engine 35, F.D.N.Y., New York, NY
Yoanne Magris, Chef and Restaurateur, Yo In Yo Out, New York, NY
pork secreto, 100-year-old eggs, red leaf lettuce, onion ring snacks
Olivier Desaintmartin, Chef and Restaurateur, Caribou Café, Philadelphia, PA
sake, green seedless grapes, chicken wings
Marc Matsumoto, Private Chef, New York, NY
quahog clams, rhubarb, almond butter cookies
Adele DiBiasi, Chef and Restaurateur, Bona Vita Osteria, Summit, NJ
sirloin flap, rainbow carrots, formaggio di fossa, chocolate covered donuts
Fred Eric, Chef and Restaurateur, Fred 62, Los Angeles, CA
chicken livers, California raisins, heirloom tomatoes, green goddess dressing

Baji Rao I, the Second Hereditary Peshwa of the Maratha Empire

chicken wings, stroopwafels, asian pears, peri peri
Matthew Zappoli, Owner and Executive Chef, Tre Amici, Long Branch, NJ
Wei Wen, Executive Chef, Susanna Foo Gourmet Kitchen, Radnor, PA
Quentin Donnaud, Executive Chef, Coast Seafood & Raw Bar, Atlanta, GA
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.
frog legs, mafaldine, bok choy, lobster mushrooms
sugar cookie dough, bittersweet chocolate, figs, yellow miso paste
Spanish tortilla, serrano ham, chayote, squid
Erik Weatherspool, Chef and Restaurateur, Bistro 44, Toms River, NJ
papaya, rice crackers, sake, jura erguel
April Stamm, Chef Team Leader, Prepared foods at Whole Foods Market, New York, NY
halibut, purple cauliflower, salted duck egg yolks, pork skin
baked ham, cranberry sauce, baby turnips, port wine cheese
Vucic "Vulé" Dabetic, Executive Chef, Arcane, New York, NY
Jeny Weimer, Executive Chef & Co-Owner, The Steel Cart, New York, NY
tuna belly, dandelion greens, canned chickpeas, dates
Cathy McKnight, Executive Chef, What a Dish Café, Dana Point, CA
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.
honey soaked nuts, organic red wine, calamansi limes, salted butter crackers

Cardinal-Priest of Santa Maria in TraspontinaPresident of the Pontifical Commission for Latin America

All the contestants are females. Banana blossoms are similar to artichokes.
All baskets contained something with chocolate.
Andrew Scurlock, Kitchen Manager, St. James Cheese Company, New Orleans, LA
This was a celebrity episode featuring four actresses who played sitcom moms competing for charity. The TV dinners in the appetizer round included turkey, stuffing, and mashed potatoes.
Betsy Rodriguez, Sous chef, The Goodwin, New York, NY
skate wings, pomegranate molasses, purple asparagus, candied sardines
boar shoulder, etouffé sauce, bacon, okra
buffalo hanger steak, watermelon cucumbers, pizza, ranch dip
prime rib, amarone wine, potato gratin, shallot confit
The chefs were required to make burgers in each round.
Jacques Gautier, Executive Chef and Restaurateur, Palo Santo, Park Slope, Brooklyn, NY
Willie Box, Executive Chef, 793 Juniper, Atlanta, GA
Chris Coombs, Chef and Restaurateur, Dbar, Boston, MA
Andy Bates, Pastry Chef, Eat My Pies Street Market, East London, England
Iberico bacon, pork loin, kimchi, dried cherries

Trent Taylor 16-yard touchdown pass from Jeff Driskel, Jonathan Barnes kick good

Raymond Jackson, Private Caterer and Culinary Instructor, Westchester County, NY
Pierre Coray, Private Chef & Caterer, Los Angeles, CA
fish heads, hon-shimeji mushrooms, crema, sugar cookie dough
mussels, asparagus, cactus pear, kidney beans
Jennifer Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ/Pitmaster, Smoked To The Bone BBQ Team, Gilbert, AZ
Alluette Jones-Smalls, Alluette's Cafe, Charleston, SC
rack of wild boar, shishito peppers, posole, organic roses
Colin Kruzic, Executive Chef, New York, NY
John Dory fish, arugula, vodka martini, pate

De'Runnya Wilson 17-yard touchdown pass from Dak Prescott, Westin Graves kick good

Neil Fuentes, Personal Chef, New Haven, CT
Vito Facciabene, Chef and Restaurateur, Vibano's Trattoria, Bronx, NY
veal chops, bottarga, graffiti eggplant, caffé macchiato
Martin Brock, Executive Chef, Atria, New York, NY
Dan Gardner, Chef / Engine 15, F.D.N.Y., New York, NY
Dan Giusti, Executive Chef, 1789 Restaurant, Washington, DC
watercress, tamarind paste, creamed corn, Arctic char
puffed pastry dough, chateaubriand, chicken liver, champagne chocolate truffles
Tyler Anderson, Executive Chef, The Copper Beech Inn, Essex, CT
Jodi Burnhard, Chef de cuisine, Longwood Events, Boston, MA
Nathanial Zimet, Chef and Restaurateur, Boucherie, New Orleans, LA
coconut chips, Shirley Temple, quail eggs, chocolate wafer cake
Brian Tsao, Executive Chef, Liang's, Forest Hills, NY
John-Michael Hamlet, Chef and Restaurateur, John-Michael's Restaurant, North Salem, NY

Malik Dear 44-yard touchdown run, Westin Graves kick good

duck breast, green onions, ginger, honey
cinnamon chips, baby red grapes, earl grey tea leaves, pound cake
Dave Cusato, Sous chef, X2O Xaviars on the Hudson, Yonkers, NY
Erica Wides, Chef Instructor, Institute of Culinary Education, New York, NY
grapefruit, tuna, hen of the woods mushrooms, graham cracker cereal
Anthony "Anton" Testino, Head Chef, Tony's Touch of Italy, Wayne, NJ
This was the first of a five-part series, consisting of four preliminary rounds and a finale. The winning chef in each preliminary advanced to the finale, where they competed for a $50,000 prize. This is the second such competition, similar to the one held in Season 12.
matzo, salty peanuts, dried strawberries, cocoa nibs
black licorice, Arctic char, mangos, caperberries
crumpets, cream cheese, aloe vera juice, orange slice candy
Aaron Barnett, Chef & Restauranteur, Restaurant St. Jack, Portland, OR
Georgeann Leaming, Chef & Co-Owner, Suppa, Philadelphia, PA
turkey breast, Kirby cucumbers, graham crackers
artichokes, cherry pie, rye whiskey, cowboy steaks
Derek Walker, Executive Chef, Bread and Roses Café, Venice, CA
Andrew Zimmern is the host of several programs on the Travel Channel featuring "bizarre" foods. All baskets featured a series of highly unusual ingredients. Chef Peterson works at Beauty & Essex, which is run by Chopped judge Chris Santos
Joey, Judy, and Johnny have appeared on Rachael vs. Guy: Celebrity Cook-Off: Joey on Season 1, Johnny on Season 2, Judy is currently on Season 3
marshmallow spread, chocolate puff cereal, semi-sweet chocolate chips, dried strawberries
Natalie Jacocks, Line Chef, Fette Sau, New York, NY
eel, pepihuates, shaved coconut, sea beans
monkfish, middle eastern cake spice, chestnuts, dill pickles
circus peanuts, passion fruit purée, graham cracker cereal, curry powder
Charlene Johnson, Executive Chef, 202, New York, NY
peking duck, brussels sprouts, cotton candy, veal demi glaze
liquid aminos, beet greens, alfredo sauce, fluke
red mullet, shishito peppers, watercress, hot cocoa mix
kale, fruit cocktail, cottage cheese, marrow bones
Taryn Mumpower, Baker, Pick Your Poison Bake Shop, Las Vegas, NV
Adam Powers, Chef and Restaurateur, Fetch, New York, NY
Ronit Penso, Private Chef and Author, New York, NY
Cody Monfra, Sous chef, Palace Cafe, New Orleans, LA
ground lamb, Stilton cheese, Chinese eggplant, birch syrup
Mangalitsa bacon, apple chips, horseradish leaves, smoked pork chops
Jordan Andino, Executive Chef, SideBAR, New York, NY
Matty Melehes, Chef de Cuisine, Roadhouse Brewing Co., Jacksonville, WY
Tiffany Jeffries, Caterer, Sunday Dinner Catering Service, Brooklyn, NY
Shawn Dickensheets, Culinary Student, Culinary Institute of America, Hyde Park, NY
kombucha, rambutan, egg white powder, candied nuts
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 .
Stan Hays, Pit Master, County Line Smokers, Kansas City, MO
beef tenderloin, cucumber, Asian pears, bittersweet chocolate
Tommi Rae Fowler, Hometown: Townville, SC
Jackie Baldassari, Roundsman, Olde York Country Club, Chesterfield, NJ
Lizzie Singh-Brar, Executive Chef, Fanny, Brooklyn, NY
nopales, sweet potatoes, pie crust, mezcal
grape flavored gelatin, lemon verbena, brie, shortbread cookies
Jennifer Iserloh, Private Chef and Author, Secrets of a Skinny Chef food blog, Hoboken, NJ
BBQ ribs, french fries, German chocolate cake, chili
peaches, breakfast toaster pastries, bourbon whiskey, corn on the cob
Danushka Lysek, Private Chef and Model, New York, NY
saba, garlic chutes, Canadian bacon, trout
crab legs, sweet vermouth, asparagus, Mexican wedding cookies
rainbow trout, Napa cabbage, smoked paprika, white chocolate chips
beef tongue, Chinese broccoli, candied citron,microwavable chocolate cake
Michele Harriott, Catering Chef, CulinAriane, Montclair, NJ
sea scallops, tahini paste, taro buns, seasoned eggs in soy sauce
Luis Gonzalez, Executive Chef, Knickerbocker Bar & Grill, New York, NY
Lynette Thomas, Head Cook, St. Martinville Primary School, St. Martinville, LA
Cam Boudreaux, Sous chef, The Green Goddess, New Orleans, LA
sourdough bread, dried figs, baby fennel, coffee beans
This was an April Fools' Day competition where the ingredients as named were actually something else in disguise and small pranks were pulled
Daniel Doyle, Executive Chef, Poogan's Porch, Charleston, SC
Lance Nitahara, Executive Chef, Camp-of-the-Woods, Speculator, NY
Shawn Smiley, Executive Chef, The Buffet at Aria, Las Vegas, NV
Pnina Peled, Chef de cuisine, The New York Helmsley Hotel, New York, NY

De'Runnya Wilson 5-yard touchdown pass from Dak Prescott, Dak Prescott pass failed

speck, toybox squash, fontina cheese, marrow bones
ice cream sundae, old bananas, stale tortilla chips, cola
Madison Cowan, Chef and Caterer, Avenue Inc, New York, NY
ceal shoulder, bean sprouts, Marsala wine, veal tongue
asiago cheese, flank steak, Italian hot peppers, olive oil ice cream
Alex Moreno, Executive Chef, Border Grill, Santa Monica, CA

Fred Ross 59-yard touchdown pass from Dak Prescott, Westin Graves kick good

This was a Thanksgiving-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
tofu, green plantains, maple-bacon ale, mangoes
wreck fish, sabudana poha, green tomatoes, huitlacoche
Chris Avtges, Food Service Director, Eastern Connecticut State University, Willimantic, CT
fresh wasabi root, crab apples, collard greens, lamb hearts
Jean-Louis Gerin, Chef and Restaurateur, Restaurant Jean-Louis, Greenwich, CT
clove candies, loquats, kaiser rolls, cheese wedges
Jeremy Langlois, Executive Chef, Houmas House Plantation and Gardens, Darrow, LA
Sunshine Best, Special Diets Chef, Your Safe Kitchen, New York, NY
pickled watermelon rind, sushi platter, kohlrabi, bacon bits
tom yum soup, goats milk yogurt, pork ribs, habanero peppers
Nadege Fleurimond, Caterer, Fleurimond Catering, New York, NY
Kenneth Collins, Executive Chef, Gospel Uptown, New York, NY
beef shoulder, fish sauce, canned pumpkin
Joseph Miller, Chef and Restaurateur, Joe's Restaurant, Venice Beach, CA
Klaus Kronsteiner, Chef de cuisine, Liberty National Golf Course, Jersey City, NJ
oil-cured black olives, peaches, piloncillo, chocolate graham cracker pies
Despite its lethal reputation, the blowfish tails were farm-raised and did not have any poison.
Corn dogs, candy apples, cream cheese & deep-fried cherry drink.
canned peaches, cherry tomatoes, pretzel sticks, emu eggs
opal basil, orange blossom water, dried apricots, marshmallow snack cakes

De'Runnya Wilson 28-yard touchdown pass from Nick Fitzgerald, Westin Graves kick good

chicha morada, Cotija cheese, mangoes, shoestring potato sticks
pomegranate, pilot bread crackers, fruit chews, freeze dried carrots
ground turkey, broccoli, raw pepitas, frozen yogurt
Tara Thomas, Executive Chef / Owner, Traxx, Los Angeles, CA
Scott Pajak, Chef de cuisine, Lagasse Stadium at the Palazzo Resort, Las Vegas, NV
Sarah Pouzar, Executive Chef, Il Forno, New York, NY
Jill Nicolson, Caterer and Entrepreneur, Cuisine with Jill Nicolson, Torrington, CT
Christopher Arellanes, Chef de Partie, Brooklyn Fair, New York, NY
Peter Scolari, Charity: Copd Foundation
serrano ham, fresh pasta, membrillo, half-sour pickles
cotton candy, chicken cutlets, Brussels sprouts, French-fried onions
Monica Langowski, Private Chef, A Table For Two Private Chef Service, Chicago, IL
Eddie Ojeda,Charity: Carol Baldwin Cancer Fund

* Greg Berlanti
* Sarah Schechter
* Paul Webster

Aeris Williams 1-yard touchdown run, Westin Graves kick good

steel cut oats, feta cheese, watermelon syrup, huckleberries
Malik Fall, Chef and Restaurateur, Boucarou Lounge, New York, NY
squid, popcorn on the cob, dinosaur kale, candy blood
Antonio Mure, Chef and Restaurateur, Ado Ristorante, Venice Beach, CA
Steve Benjamin, Executive Chef, L'Atelier de Joël Robuchon, Las Vegas, NV
Rachel Willen, Chef and Culinary Instructor, Foodfix, Clinton, NJ
Paul "Poppy" Yeaple, Chef and Restaurateur, Poppy's Burgers and Fries, Beacon, NY
Matt Murphy, Executive Chef, The Irish House, New Orleans, LA
Kyle Shadix, Chef, Registered Dietician and Culinary Consultant, New York, NY

Ashton Shumpert 17-yard touchdown run, Westin Graves kick good

chicken breast, dandelion greens, starfruit, cherry liqueur
suckling goat, broccoli rabe, farro, cheddar filled pretzels
Breakfast, lunch, and dinner was the theme of the competition. Chef Kavourakis works at Beauty & Essex, which is run by Chopped judge Chris Santos.
lamb top round, rutabagas, carrot jam, grenadine
fish carcasses, taleso ham, purple potatoes, Calabrian chili peppers
Robert Finn, Chef de cuisine, Fatty Crab, New York, NY
shishito peppers, ground pork, grape jelly, sausage gravy
chicory, Ethiopian coffee beans, petite bananas, lamb fries
Laurie Potts, Executive Chef, Wild Horse Saloon, Nashville, TN

Sights in Seoul : Gwanghwamun Gate at Gyeongbokgung Palace; statue of Admiral Yi Sun-sin; statue at the War Memorial of Korea; food storage jars at Gyeonbokgung Palace; Jongmyo Shrine; Myeongdong Cathedral; statue of King Sejong the Great; and N Seoul Tower.

This episodes featured four "unsung heroes": people who volunteer in their communities.
Frederik De Pue, Executive Chef, Smith Commons and 42˚ Catering, Washington, DC
TV dinners, portobello mushrooms, fresh spinach, sour cream
The baskets in each round contained two types of cheese.
Shehu Fitzgerald, Garde manger Chef, Marriott New York Marquis, New York, NY
sharp cheddar cheese, watermelon radish, squab, frozen waffles
Brandon Boudet, Chef and Restaurateur, 101 Coffee Shop, Dominick's, Little Dom's, and Tom Bergin's Tavern, Los Angeles, CA
Beni Velazquez, Chef and Restaurateur, Bar and Bistro, Las Vegas, NV
ladyfingers, baby fennel, almond paste, root beer jelly beans
Jason Zukas, Chef Consultant, Bocca Fina, Queens, NY

J. Washington 19-yard touchdown pass from Nick Mullens, S. Brauchle kick good

Dim sum, honeydew melon, middle eastern noodles, ketchup
Charles Oakley, Charity: Save Our Strength
cinnamon whisky, phyllo dough, Brazil nuts, rose hip jam
Lauren Miller, Executive Chef, Sasquatch Brewing Co., Portland, OR
potato crisps, eel, candy bats, coagulated pig blood
geoduck, Buddha's hand, black radishes, waffle cones

*Antonov An-148/An-158
*Embraer E-Jets
*Bombardier CRJ700 series
*Sukhoi Superjet
*Mitsubishi Regional Jet

cube steak, pickled green tomatoes, chocolate sandwich cookies, duck fat
Jasmine Shimoda, Apprenticing Chef, New York, NY
Akiko Thurnauer, Chef and Restaurateur, Family Recipe, New York, NY
Anthony Locastro, Executive Chef, Downtown Association, New York, NY
Vinson Petrillo, Executive Sous chef, Caviar Russe, New York, NY
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.
David Guas, Chef and Restaurateur, Bayou Bakery, Arlington, VA
Dushyant Singh, Executive Sous chef, Wild Horse Pass Resort and Spa, Phoenix, AZ
Lara Paul, Executive Chef, Rivals Steakhouse, Austin, TX
Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, Pennsylvania
carob molasses, white chocolate chips, nougat biscuits, raspberries
sour candy belts, quinoa, pickled turnips, red snapper
Todd Miller, Executive Chef, STK, New York, NY
Tek Moore, Executive Chef, Le Barricou, Brooklyn, NY
pig ears, ramps, pine nuts, apple strudel
Sam Nuckols, Chef de Partie, Womack Restaurant, Los Angeles, CA
Each basket contained American staple-themed ingredients.
coffee, pheasant, escarole, peanut butter blossom cookies
ostrich tenderloin, Anzac biscuits, cauliflower, pork rinds
Raffaele Spadavecchia, Executive Chef, Scottadito Osteria Toscana, Brooklyn, NY
duck breasts, green tea, adzuki beans, Brussels sprouts
Mary Sue Milliken, Charity: No Kid Hungry
cinnamon chips, cheese curls, vanilla cupcakes, apple cider
Pedro Diáz, Sous chef, Fresh Direct, New York, NY
Jessica North, Line Cook, St. Francis Fountain, San Francisco, CA
Sylvain Harribey, Executive Chef, Sofitel New York, New York, NY
rump roast, rainbow chard, vegetable yeast spread
Einav Gefen, Corporate Chef, Englewood Cliffs, NJ
Natalie Cain, Line Cook, Red Rooster Harlem, Harlem, NY

Vasilissa
Enosis
Kitrinomavroi
Dikefalos Aetos

Natasha Pogrebinsky, Chef and Restaurateur, Bear, New York, NY
cheddar biscuits, apple slices, carrot cake, mango chutney
Berthsy Ayide, Chef and Caterer, The Kitchen Sink, New York, NY
pickle juice, herb stems, overripe tomatoes, fish carcass
boudin blanc, chanterelle mushrooms, baby artichokes, orange marmalade
tuna in oil, super snap peas, fruit candy squares, gnocchi
canned mandarin oranges, red pearl onions, chicken thighs, pork hock
salt and vinegar potato chips, Dover sole fish, red Russian kale, sour cream
ice cream cones, lump crab meat, baby turnips, pickled ginger
Jonathan Jernigan, Executive Chef, Catering by Jonathan, Willingboro, NJ
mango chutney, white apricots, blue cornmeal, bacon bits

Jello Biafra and the Guantanamo School of Medicine

red mullet, peach palm fruit, haricots verts, licorice candy
Contestants were required to use the grill each round and could not use the ovens.
razor clams, andouille sausage, lime pickles, cajun chips
Josh Emett, Chef de cuisine, Gordon Ramsay at The London, New York, NY
Ryan DePersio, Chef and Restaurateur, Fascino, Montclair, NJ
Erica Beneke, Executive Chef, Max's Wine Dive, Austin, TX
baby artichokes, cashew butter, monkfish, Thai chiles
Chopped Tournament of Stars: Sports Stars!
Each basket contained an Easter-themed ingredient.
All-Stars: Food Network Star Contestants
Barbara Sibley, Executive Chef and Owner, La Palapa Cocina Mexicana, New York, NY

Fred Brown 12-yard touchdown pass from Dak Prescott, Westin Graves kick good

cranberry sauce, cheese and green chile tamales, green beans, smoked turkey gizzards
Bun Lai, Chef and Restaurateur, Miya's Sushi, New Haven, CT
peanut brittle, marsala wine, wonton wrappers, durian
Can't Catch Me, I'm the Gingerbread Lobster!
grape leaves, sesame seeds, honeydew melon, pickled ginger
Jeremy Spector, Chef and Restaurateur, The Brindle Room, New York, NY
devil's tres leches cake, pink lemons, canary melon, chili pepper honey
Joe Simon, Executive Sous chef, David Burke Fromagerie, Rumson, NJ

* Darth Vader:
** David Prowse
** Bob Anderson
** C. Andrew Nelson
** Hayden Christensen
*Anakin Skywalker:
** Sebastian Shaw
** Jake Lloyd
** Hayden Christensen

pre-cooked chicken feet, poblano peppers, black radishes, fruit-flavored candy
Jesse Kramer, Chef and Restaurateur, Brooklyn Taco Co., New York, NY
Arlene Stewart, Personal Chef, New York, NY
palm seeds in syrup, chocolate-covered raisins, dulce de leche, multi-grain cereal
The baskets in each round contained a form of chocolate.
calf's liver, sea beans, strawberry popping candy, dried ghost chiles
Roderick Bailey, Chef & Owner, Silly Goose, Nashville, TN
red cherry peppers, mortadella, soft shell crabs
Nigel Spence, Owner and Executive Chef, Ripe Kitchen and Bar, Mt. Vernon, NY
Adam and Jackie Sappington, Chef & Pastry Chef, The Country Cat, Portland, OR

ABU headquarters in Angkasapuri, Kuala Lumpur

Rose Ludwig, Culinary Instructor, Le Cordon Bleu, Los Angeles, CA
skordalia, Hawaiian parrotfish, pickled sour grapes, chayote squash
Jeffrey Baruch, Executive Chef, London Lennie's Seafood Restaurant, New York, NY
leftover vanilla milkshake, leftover refried beans, butter crackers, kiwi
Abe Lopez, Chef de cuisine, Pacifico, Center Valley, PA
antelope chops, red curry paste, rainbow carrots, ants on a log
Lola Garand, Consulting Chef, New York, NY
Auria Abraham, Chef & Owner, Auria's Malaysian Kitchen, Brooklyn, NY
strawberry shortcake ice cream bars, ground lamb, caviar, empanada dough
Steve Eakins, Executive Chef, Ditch Plains, New York, NY
Carey Bringle, Owner and Barbecue Pitmaster, Peg Leg Porker, Nashville, TN
lobster bodies, juicer pulp, used tea bags, stale pita
frog legs, yuzu marmalade, gin, firm tofu
lamb tagine, miso paste, croissant doughnuts, zucchini blossoms
Jay Lippin, Executive Chef, Southern Hospitality BBQ, New York, NY
beef tenderloin, mango, gruyère cheese, kochujang
meatloaf mix, sweet potatoes, green beans, Old Fashioned
spiral ham, green plantains, water chestnuts, spiced rum
Liège waffles, mangoes with spiced lime, Vietnamese iced coffee, flan
celery root, cinnamon candies, blackberries, marshmallow spread
goose, Irish cream liqueur, maraschino cherries, blue cheese

Dak Prescott 1-yard touchdown run, Westin Graves kick good

This is the first episode to feature four female chefs
Eric Paraskevas, Executive Chef, Terra Restaurant, Philadelphia, PA
Arlene Leggio, Cook Manager, Islip High School, Islip, NY
tequila, epazote, puff pastry, cuttlefish
ground beef, wonton wrappers, cream of mushroom soup, bananas
candy blood, deviled eggs, pâte sucrée, buffalo chestnuts
Michael Siry, Corporate Executive Chef, Big Daddy's Diner, Duke's, and City Crab, New York, NY
Fred Neuville, Chef & Restauranteur, Fat Hen, John's Island, SC
Michael Carrino, Chef and Owner, Restaurant Passionné, Montclair, NJ
seafood paella, ground chicken, dry sherry, bread and butter pickles
calf's liver, fava greens, honey wine, halloumi
plum tomatoes, jalapeño peppers, crema, malanga coco
This is the first episode to feature four British chefs.
Cheryl Perry, Chef and Culinary Instructor, New York, NY
This is the first "Chopped Champions" event, featuring winners of past episodes. The winner of the episode won a cash prize and competed in the next episode against three new champions.
Michael Selicious, Executive Chef, Wickets Inn, Onset, MA
Taji Marie, Caterer, Simple Gourmet, Redondo Beach, CA
Jason Zukas, Executive Chef, New York, NY
rainbow chard, tonic water, malanga coco, rabbit
babka, rhubarb, baby bananas, Beaumes de Venise
Soulayphet Schwader, Executive Chef, Talay Restaurant, New York, NY
peanut butter and jelly sandwiches, marshmallow spread, thai curry paste, chocolate covered espresso beans
Jessica Mogardo, Pastry Chef, New York, NY
Afton Farnsworth, Head Chef, Stout Burgers & Beer, Studio City, CA
lychees, phyllo dough, Canadian bacon, candy canes
green cerignola olives, honey distilled liqueur, gala apples, Kaiserschmarrn
Guillermo Perez, Chef de cuisine, SushiSamba NYC Park, New York, NY
chocolate chile liqueur, milk chocolate, graham crackers, toasted coconut flakes
Anup Joshi, Chef de cuisine, Tertulia, New York, NY
Vincent Contreras, Chef de cuisine, Las Vegas, NV
smoked turkey legs, ramen noodles, cherry bomb peppers, endive
Mike Greenfield, Caterer/Internet Chef, Brooklyn, NY
sticky rice, bok choy, key lime juice, lamb hearts
strawberry mints, salt bagels, cream cheese, cotton candy grapes
plain donuts, smoked gouda, white chocolate, dried apricots
This episode featured four contestants that were previous winners of The Next Food Network Star that were competing for $10,000 for the charity of their choice. The judges were the mentors for Season 8 of The Next Food Network Star
leftover pizza, leftover beer, graffiti eggplant, dried plums
Melissa Cookston, Professional Barbecue Competitor, Nesbit, MS
Diane Vista-Wayne, Line Cook, New York, NY
tilefish, fig cookies, caperberries, squid ink
Gina Rodriguez, Executive Chef, Kokopelli Restaurant and Tequila Bar, Philadelphia, PA
Milton Enriquez, Executive Chef, Compass, New York, NY
Lobster, pickled pigs lips, squid ink pasta, coffin toast
cinnamon toast cereal, Asian pears, chocolate covered raisins, camembert
Einat Admony, Chef and Owner, Taïm, New York, NY
broccoli rabe, crystallized ginger, five year aged gouda, mahi-mahi
Bradley Boyle, Chef and Restaurateur, Salt Gastro Pub, Byram, NJ
Eric Buss, Executive Chef, Wood & Vine, Hollywood, CA
dried beef, eggplant pulp, sweetbreads, honey comb
black and white cookies, fruit leather strips, cashews, agave nectar
Part two of a five-part All-Stars tournament.
Noah Museles, Sidwell Friends School, Washington, D.C.
Eric Greenspan, Charity: Stu and the Kids
Seth Gordon, Executive Chef, Dune Studios, New York, NY
Gason Nelson, Private Chef, Full of Flavor, New Orleans, LA
Tasheena Butler, Chef and Caterer, T. Marie's Kitchen & Catering, New Orleans, LA
ricotta cheese, maple bacon lollipops, wonton wrappers, baharat
Mayan chocolate bars, chocolate martini, eggplant, pasta sheets
Luke Reyes, Executive Chef, The Corner Door, Culver City, CA
Amaretto, butternut squash, mango chutney, chocolate covered potato chips
Michael Chen, Executive Sous chef, Yellowtail Japanese Restaurant & Lounge, Las Vegas, NV
rack of wild boar, cactus flower buds, spoon fruit, portabella mushrooms
Ruth Cimaroli, Private Chef, New York, NY
Deep-fried canned ham, deep-fried ravioli, asparagus & hot beef sundae.
Laura Henry-Zoubir, Culinary Director, Dramshop Hospitality, Boston, MA
Sean Quinn, Executive Chef, Frederick's, Brooklyn, NY
dandelion greens, Greek yogurt, liverwurst, catfish
ground chicken, green tea leaves, mustard oil, braeburn apples
celery root, rainbow chard, flat iron steak, chocolate frosting
Christopher Thames, Caterer, Distinctive Fare Catering, Philadelphia, PA
whole chicken legs, baby zucchini, wine ice cream, spotted dick pudding
fillet of sole, popovers, ginger, bacon grease
Meyer lemons, cottage cheese, passionfruit, soba noodles
Charles Slonaker, Food Truck Chef, Go Chew Los Angeles, CA
James Lee, Chef and Restaurateur, New York, NY
sorghum molasses, kefir, cactus pear, pigs in a blanket
bourbon whiskey, anchovies, dates, frog legs

Royal Bayyan, Dr. Freeze, Hamza Lee, Nick Mundy, Spyderman, Howie Tee

Wayne Cafariella, Sous chef, Tellers Chop House, Islip, NY
The basket ingredients were inspired by the Australian theme.
Danny Lachs, Chef and Restaurateur, Tortaria, New York, NY
pig tails, dragonfruit, sorghum flour, lard
calf liver, lemon potatoes, pickled Chinese mustard greens, ranch dressing
Deborah Gelman, Executive Chef, NYU Law, New York, NY
picked pig lips, spinach, polenta, gummy fried eggs
Jeremy Bringardener, Corporate Executive Chef, Lyfe Kitchen, Culver City, CA

Tobacco, hotels, paperboards & specialty papers, packaging, agri-business, packaged foods & confectionery, IT, branded apparels, personal care, stationery, safety matches and other FMCG products

Nicole Brisson, Executive Chef, Carnevino at the Palazzo Resort, Las Vegas, NV
Tommy Davidson, Charity: Down Syndrome Foundation of Florida
sea scallops, guaje beans, aged cheddar, pickle juice
lamb top round, golden raisins, Stilton cheese, edamame
David Amorelli, Executive Chef, Coffee Shop, New York, NY
David Viana, Chef de Cuisine, Daryl, New Brunswick, NJ
lamb t-bones, graffiti eggplants, string cheese, beer
pancake mix, strawberry papaya, blue foot mushrooms, pre-cooked chicken feet
flour tortillas, English cucumbers, fresh fava beans, pickled beef tongue
argan oil, apricots, fresh pasta sheets, cheese spread
Marc Pavlovic, Culinary Instructor, The French Culinary Institute, New York, NY
beef tongue, chimichurri sauce, shiitake mushrooms, boxed mac and cheese
This was a Halloween-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
rock candy, fresh ginger, lemon roll, spiced German liquor
Robyn Lindars, Chef and Blogger, "Grill Grrrl" food blog, Miami, FL
polenta, lambic beer, pineapple, hot dogs
Giancarlo Autenzio, Executive Chef, The Astor Room, Queens, NY
Mo Major, Sous Chef, Bartaco, Port Chester, NY
Chris DeBarr, Chef and Restaurateur, The Green Goddess / Serendipity, New Orleans, LA
cane flared syrup, vanilla wafers, figs, lemon verbena
Chuck Subra, Executive Chef, JW Marriott New Orleans, New Orleans, LA
Marja Samsom, Chef and Restaurateur, The Kitchen Club, New York, NY
Steve Luttrell, Chef de cuisine, La Silhouette, New York, NY
The baskets all included spicy elements.
lamb shanks, creme brûlée, ginger, baby leeks
Kayne Raymond, Private Chef, Palo Alto, CA
frozen mocha drink, Vacherin Mont d'Or cheese, jelly donuts, chocolate covered crickets
butternut squash, pie dough, aged Gouda cheese, nordic honey wine
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.
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.
Adrianne Calvo, Chef and Restaurateur, Chef Adrianne's, Miami, FL
Anthony Ricco, Chef de cuisine, Spice Market Restaurant, New York, NY
Jen Catron and Paul "Outlaw", Chefs, Jen & Outlaw's Fish Fry Truck & Crawfish Boil,
French onion soup mix, beef kidneys, parsnips, pickled caper leaves
Joseph Arcarola, Chef, Highline Ballroom, New York, NY
Jessica Wilson, Sous chef, A Voce Columbus, New York, NY
black sea bass, wakame, cream soda, black garlic
cake flour, farmer's cheese, baby beets, cola
Chef Ricks is a chef at Landmarc, a restaurant of frequent Chopped judge, Marc Murphy.
focaccia dough, black cod, miso paste, rice pudding
pumpkin beer, fresh cranberries, pecans, instant potatoes
rack of elk, Worcestershire sauce, deviled eggs, collard greens
Chef Kave works at Fatty Crab and Fatty 'Cue, restaurants of Chopped judge Zakary Pelaccio .
tuna belly, lemon curd, purple cauliflower, dried cuttlefish snack
chocolate chips, chestnuts, dried strawberries, duck eggs
Katherine See, Executive Chef, Kingfish Hall, Boston, MA
cherry drink soaked pickles, lamb loin chops, kale chips, riccota salata
Catalan creme, Cava, oranges, Marcona almonds
Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX
littleneck clams, Yukon Gold potatoes, rhubarb
April Neujean, Lead Teacher, The Edible Schoolyard, New Orleans, LA
Dylan Hallas, Executive Chef, Petit Ermitage Hotel, West Hollywood, CA
monchong, ramps, macadamia nuts, Galia melon
lime pickle, red chard, baby octopus, Tokyo scallions
sea cucumber, enokitake mushrooms, white balsamic vinegar, rotisserie chicken
Lisa Schoen, Executive Chef and Food Stylist, Mad River Post and In Your Kitchen, New York, NY
Michele Ragussis, Chef and Restaurateur, Stuft Catering / Beast, Brooklyn, NY
Veal sweetbreads, fondue cheese, green chili sauce, artichokes
Richard Ingraham, Personal Chef, Atlanta, GA
Marc Spooner, Production Chef, Great Performances Catering, New York, NY
black bass, raspberry lavender risotto, savoy cabbage, caul fat
cookie spread, crème anglaise, grapefruit, microwaved mug cupcake
Dimitri Voutsinas, Executive Sous chef, Water's Edge, Long Island City, NY
Dustin Gauvain, Executive Chef, Front Steps, Austin, TX
beef tendon balls, purslane, jerusalem architokes, chocolate peanut butter cups
rack of venison, dulse, gooseberry preserves, fruit ring cereal
falooda glass noodles, oranges, graham crackers, Armenian string cheese
Part 4 of 5. All the chefs are celebrities who formerly competed on Chopped for charity.
Paolo Pasio, Chef and Restaurateur, Osteria Latini, Brentwood, CA
Andres Figueroa, Executive Chef, Antojeria La Popular, New York, NY
Boquerones, pan de leche, gazpacho, head-on shrimp
halibut, aquavit, Chinese spinach, Mexican chorizo
Summer Kriegshauser, Private Chef and Nutrition Coach, New York, NY
Dean Yasharian, Executive Sous chef, Bar Boulud, New York, NY
Robin Moore, Private Chef and Instructor, New York, NY
Part two of a five-part series of a grilling-themed competition. While Chopped normally obscures brand names, the Worcestershire sauce in the second round is a product of tournament sponsor Lea & Perrins.
labne, chickpea flour, Asian pears, rose water syrup
California halibut, sauerkraut, frozen french fries, Mexican chorizo
Jason Marcus, Chef and Restaurateur, Traif, Brooklyn, NY
tomatillos, horned melon, wonton skins, Rocky Mountain oysters
buffalo tenderloin, couscous, rainbow chard, squeezable blueberry yogurt

Dontreal Pruitt 5-yard touchdown run, Jed Solomon kick good

ground beef, tomatoes, slider buns, cotton candy
Mark Mata, Executive Chef, The Mermaid Inn, New York, NY
rainbow chard, bonito, hard cider, couscous

* United Kingdom
* United States
* Australia

rack of lamb, papaya, peppermint patties, spring garlic
This was a grilling-themed episode. The stovetops were outfitted with grill sheets and two other burners. In contrast to the previous two grilling-themed episodes, the ovens were kept on and the chefs were allowed to use them.
Dave Ogren, Executive Chef, Almos Restaurant, New York, NY
Nick Grosz, Executive Chef, Norwood Club, New York, NY
Michael Ferraro, Executive Chef, Delicatessen, New York, NY
Mai-Khanh "Maiki" Le, Chef de cuisine, Josie, Santa Monica, CA
Massimo Felici, Executive Chef, Ristorante DeGrezia, New York, NY
fruit chew candy, instant yogurt pudding mix, tortilla chips, blueberries
graveyard diet pudding, beef hearts, gummy body parts, pigs ears
Debra Whiting, Chef and Restaurateur, Red Newt Cellars Winery and Bistro, Hector, NY
Penn Jillette, Charity: Opportunity Village
goat chops, churros, tequila, huitlacoche
Rodney Henry, Pie Maker, Dangerously Delicious Pies, Baltimore, MD / Washington, DC
venison tenderloin, cinnamon swirl bread, sharon fruit, cornichons
Bradley Stellings, Consulting Chef, Japan
ham steaks, lemon lime soda, cottage cheese, pea tendrals
jumbo shrimp, crème de cassis, black quinoa, pastrami
duck eggs, Russet potatoes, farmer's cheese, honey herb cough drops

* Gotham Group
* Temple Hill Entertainment

milk stout, stout beer jelly, soft pretzels, peaches
brown bread in a can, dried figs, frozen peas, duck white kidneys
hanger steak, lollipop kale, apple crisp, spray cheese
This was the first episode to feature four past runners-up.
Four college students are the contestants. The instant ramen in the Appetizer round consisted of dried ramen noodles and a flavoring packet, but the chefs were not required to use both components of the ramen
black cod, puffed rice cereal, pineapple, chorizo
Part four of a five-part series of a grilling-themed competition.
flank steak, grape juice, goat cheese, lemongrass
yuzu marmalade, whipped cream cheese, hot sauce, corn flakes cereal
tamarind soda, cocktail nuts, haricots verts, goat brains
watermelon, sweet potatoes, knockwurst, almond butter
Danielle Saunders, Private Chef, New York, NY
Shanna Horner O’Hea, Chef and Innkeeper, The Kennebunk Inn / Academe Brasserie and Tavern, Kennebunk, ME
araucana eggs, bread flour, turbinado sugar, goat's milk
Abigail Hitchcock, Chef and Restaurateur, Camaje Bistro, New York, NY
Nelly Godfrey, Chef and Restaurateur, Lima's Taste, New York, NY
oranges, red miso paste, cottage cheese, kettle-cooked potato chips
Sonya Coté, Executive Chef and Owner, Hillside Farmacy, Austin TX
endive, frozen peas, quail, red seedless grapes
Brandi Chastain, Charity: Bay Area Women's Sport Initiative
Megan Logan, Executive Chef, Nick & Stef's Steakhouse, Los Angeles, CA
Rosalind Balducci, Personal Chef / Caterer, That Personal Touch Cuisine, New York, NY
Ryan Goergen, Executive Chef, New York, NY
Lester Walker, Sous chef, Copia, New York, NY
The first in a five-part All-Stars tournament series, where the winner takes home $75,000 for a charity of their choice.
This was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
Anne Churchill, Caterer & Tour Chef, New Orleans, LA
cardoons, chanterelle mushrooms, pickled green beans, turkey burgers
blackberries, apple cider, shredded phyllo dough, fresh chickpeas
lutefisk, hazelnuts, pinot noir, dried lobster mushrooms
vegan lobster, hot mustard, canned chop suey, winter melon
Eric Levine, Executive Chef, Encore Catering, East Hanover, NJ
Cory Comeau, Executive Chef, Stephanie's on Newbury, Boston, MA
bourbon barrel aged tripled ale, beer taffy, beer cheese, beef tips
Tess Middlebrook, Private Chef, New York, NY
Juerg "Fed" Federer, Chef & Instructor, Sex on the Table, New York, NY
Molly Peck, Caterer, The Vanilla Orchid Catering, Austin, TX
walnuts in honey, assorted cookies, plums, french toast cereal
artichoke hearts, truffle honey, corn nuts, scrapple
brined turkey breast, savoy cabbage, corn casserole, boniato sweet potatoes
Jaquy Yngvason, Food Stylist, New York, NY
Jeremy Hanlon, Private Chef, My Fresh Chef, Lantana, FL
lobster bisque, baby leeks, daikon, squid
Ramen, canned apples, okra, biscuit dough
Arthur Saks, Executive Chef, Marina Cafe, Staten Island, NY
Joe Youkhan, Executive Chef & Owner, Tasting Spoon Food Truck, Orange County, CA
Alaskan king crab legs, star fruit, bonito flakes, Mexican chorizo
catfish, daikon radish, cherry soda, boiled peanuts
smoked kippers, hard boiled eggs, treviso, sparkling cider
butternut squash soup, fennel, orange cranberry muffins, tofu turkey
pig's feet in a jar, tres leches cake, jicama, culantro
Steve Yen, Sous chef, Catch, New York, NY
maraschino cherries, peas in the pod, parsley root, tripe
Each dish had to have at least one fried element. The chefs were provided with a pot of oil already at frying temperature to start each round.

Donald Gray 49-yard touchdown pass from Nick Fitzgerald, Devon Bell kick good

port wine, crème fraiche, Canadian bacon, lollipop rings
canned haggis, smoked gouda, celery, prunes
Rebecca Weitzman, Chef de cuisine, Inoteca, New York, NY
Giuseppe Fanelli, Executive Chef, Tre Dici, New York, NY
Claire Handleman, Culinary Producer, The Chew, New York, NY
Each chef was a retired member of the U.S. military. Each round featured an item that might be found in a military pantry.
Rob Evans, Chef and Restaurateur, Hugo's / Duckfat, Portland, ME
minute steak, rainbow carrots, cream of celery soup, french toast
pickled eggs, ramps, instant ramen noodles, calf eyeballs
Solomillo iberico, preserved lemons, arugula, peanut soup
This was the first of a five-part series of episodes in which categorical groups of celebrity chefs competed for charity.
sweet vermouth, leeks, French fingerling potatoes, live diver scallops
All of the chefs competing in this episode were mothers. They wore street clothes rather than the customary chef coats while competing, but were given chef coats by Ted Allen at the end of the episode.
boxed macaroni and cheese, artichokes, tilapia
rack of wild boar, artichokes, ketchup, sauerkraut
pickled sausage, mache, blood oranges, southern cabbage
Jemell Simpson, Caterer, Taste My Expression Catering, New York, NY
Lobster,dinosaur kale, vegetable cream cheese, quinoa
Barry Frish, Chef de cuisine, Restaurant Marc Forgione, New York, NY
powdered peanut butter, ice cream sandwiches, marshmallows, curry powder
Deborah Bicknese, Executive Chef and Restaurateur, Beast, Brooklyn, NY
soppressata, pasta dough, newborn baby fish, limoncello

Nick Fitzgerald 4-yard touchdown run, Westin Graves kick good

Chopped Champions Event, Round Three: All-Stars Showdown
hen of the woods mushrooms, white anchovies, lamb top round, salsa con queso
Kelly Kleisner, Executive Pastry Chef, Indigo Road, Charleston, SC
Jason Quinn, Chef and Owner, Playground, Santa Ana, CA
chocolate cigars, pretzels, cocktail nuts, rice pudding
Part 3 of a 5-part competition for $50,000 for a charity of the winner's choice.
Chef Joshi works at Tertulia, under occasional Chopped judge Seamus Mullen.
eggplant, ground pork, poblano chiles, avocados, cola
Vincent Williams, Chef and Restaurateur, Honey's Kettle Fried Chicken, Los Angeles, CA
kosher pickles, catfish filets, green plantains, young coconut
Larry Monaco, Private Chef, Los Angeles, CA
dulce de batata, apple cinnamon cereal, la tur cheese, grapa
Jessica Mogardo, Executive Pastry Chef, New York, NY
All of the chefs in this episode were amateurs.
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.

Tra Carson 1-yard touchdown run, Taylor Bertolet kick good

smelt, dried red currants, cheese curls, rack of wild boar
Mindy Simmons, Owner, Decadent Creations Bakery, Beaverton, OR
John Ramirez, Executive Sous chef, Castle on the Hudson, Tarrytown, NY
ripened plantains, prosecco, crystallized ginger, bacon
tilapia fillets, plantains, crispy fruit cereal, pink grapefruit jam
Linda Laestadius, Pastry Chef, The Bear Cafe, Woodstock, NY
domed goat cheese, blue cheese, mostarda, guanciale
Prasad Chirnomula, Executive Chef, Thali, New Haven, CT
organic green juice, alligator, hen of the woods mushrooms, mini rainbow marshmallows
Emily Chapman, Line Cook, Louro, New York, NY
Anh Luu, Head Chef, Tapalaya, Portland, OR
celery, blood oranges, frozen pie crust, jaggery
rack of venison, potato pierogies, okra, seafood pepper pot soup
Elise Kornack, Chef and Entrepreneur, Aquavit, New York, NY
Jon Cano and Elizabeth Gribko, Chef & Pastry Chef, Salumi Tapas & Wine War, East Massapequa, NY
Roshni Mansukhani, Executive Sous chef and Private Chef, Boston, MA
Siggy Sollitto, Chef and Restaurateur, Siggy's Good Food, Brooklyn Heights, NY
Hiep Le, Chef & Owner, Le Cellier, Marina del Rey, CA
Cody Utzman, Chef and Restaurateur, Brooklyn Standard, New York, NY
Dominick Feragola, Sous chef, Broadway East, New York, NY
Holly Sheppard, Chef de cuisine, Silkstone Catering Events, New York, NY
ginger beer, pickled daikon, okra, alligator tenderloin
Lee Farrington, Chef and Restrauteur, Figa, Portland, ME
All the ingredients in the baskets were chosen by viewers via social media; specifically, Pinterest, Facebook, and Twitter.
collard greens, jumbo shrimp, corn chips, olive loaf
Izzy Sarto, Executive Chef, Tremont 647, Boston, MA
corn flakes cereal, sweet chili sauce, golden raspberries, labne
Janelle Reynolds, Caterer and Personal Chef, @ Large Catering and Private Chef Services, Austin, TX
George Rallis, Chef & Co-Owner, Hell Gate Social, Astoria, NY
Rory O'Farrell, Executive Chef, Ayza Wine & Chocolate Bar, New York, NY
chicken suckers, chicken fat, farm fresh eggs, fruit cake
Anne Burrell, Charity: Juvenile Diabetes Research Foundation
sturgeon filets, cucumber, yuzu juice, black mission figs
John Herndon, Executive Chef, Umami Burger Restaurant Group, Los Angeles, CA
Corwin Kave, Executive Chef, Fatty Crab / Fatty 'Cue, New York, NY / St. John, VI
Josh Lewis, Head Chef, Better Being Underground, New York, NY

General Flagler at the time of the Spanish-American War

Philip Meoli, Chef de cuisine, Brooklyn Pub, Brooklyn, NY
pig's head, ajvar, vegetable steamed buns, chinese broccoli
broccoli rabe, deckle of beef, hibiscus flowers in syrup, black-eyed peas
Dante Foggy, Hometown: Burlington Twp, NJ
Mary Brent "M.B." Galyean, Expedition Chef
habanero chiles, bittersweet chocolate, fresh sardines
Smen, aloe mango pudding, warka pastry sheets, poi
Cindi Avila, Catering Manager and Chef, Crisp, New York, NY
frozen pancakes, tamarind paste, farmer's cheese, orange sherbet
aged cheddar cheese, Granny Smith apples, hamburger buns, vanilla frosting
mussels, canned tomatoes, pita bread, celery root
Chef Peacock's brother Darius Peacock is a two-time Chopped winner .
Neela Paniz, Chef and Restaurateur, Neela's, Napa, CA
Jun Tanaka, Executive Chef, Pearl Restaurant, London, England
key lime juice, pepitas, halloumi cheese, hot dog buns
Tommy Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ, Gilbert, AZ
Parind Vora, Chef and Restaurateur, Restaurant Jezebel, Austin, TX
cacao beans, masa, pisco, gorgonzola dolce
William Lustberg, Sous chef / saucier, Waldorf-Astoria Hotel, New York, NY
huckleberries, black beans, green plantains, octopus
fire roasted tomatoes, bison sirloin steaks, spinach, Italian hot peppers
tapioca pearls, carrots, fruit leather, rabbit
Mogan Anthony, Executive Chef, Village Social, Mount Kisco, NY
firm tofu, scotch whisky, dragon fruit, pickled herring
liquid breakfast drink, pink wafer cookies, crystallized ginger, red bosc pears
pistachio cream, dried plums, fish shaped pretzels, carbonated crystals
eggnog, panettone, pomegranate molasses, Hanukkah gelt
city chicken, canned peaches, mustard greens, fruit punch-flavored sports drink
cold-smoked kippers, water chestnuts, leeks, lemon-lime soda
Daniel Bojorquez, Chef de cuisine, Sel de la Terre, Boston, MA
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.
rosca de reyes, wagyu rib-eye steaks, broccoli, cocktail sauce
gummy bacon, salmon fillets, frozen lima beans, lemon sorbet
reindeer pâté, sparkling cider, candied ginger, jelly-filled donuts
scallops, cranberry juice, artichokes, burdock root
unlaid chicken eggs, sour cream, rambutan, Turkish tavuk gogsu
Geoff Rhyne, Chef de Cuisine, The Ordinary, Charleston, SC
quail, sumac, turnips, peanut crisp candy bars
layer cake , spaghetti squash, green beans , ice cream sundae

Brent Musburger , Jesse Palmer , Maria Taylor

Mathias Gervais, Executive Chef, The Setai Hotel, Miami Beach, FL
acorn squash, chocolate cupcakes, bananas, ras el hanout
Deirdre Henderson, Executive Chef, BarOnA, New York, NY

Dak Prescott 7-yard touchdown run, Westin Graves kick good

This was the first episode to feature an ingredient, violet mustard, that the judges were not familiar with.
whole brisket, short ribs, pickle juice Popsicles, quail eggs
ground beef, cannellini beans, tahini paste, grape jelly
pâté, mango licorice, thousand island dressing, pork shoulder
crayfish, red seedless grapes, fiddlehead ferns
vindaloo sauce, hearts of palm, monkfish, ghost pepper beef jerky
crawfish, lemon cucumber, purple wax beans, pre-cooked beef tendon
Rocco DiSpirito, Charity: Feeding America
phyllo dough, gorgonzola cheese, pineapple rings, blueberries
matzo ball soup, macaroni and cheese, fried onion blossom, submarine sandwich
Christine Campbell, Butcher and Private Chef, Long Island, NY
macaroni and cheese, apples, raw cashews, cane syrup
gorgonzola cheese, green papaya, sour lemon candies, duck livers
lamb shawarma, baby romanesco cauliflower, cornichons, chicken flavored potato chips
Sean Mell, Omakase Chef, Nobu, New York, NY
Bryon Peck, Chef and Restaurateur, Elizabeth's Restaurant, New Orleans, LA
jumbo shrimp, yellowfoot chanterelle mushrooms, lapchang, gingerbread syrup
Zachary Kell, Sous Chef, Hu Kitchen, New York, NY
pig's head, fava beans, strawberries, Roquefort blue cheese
Lonnie Dyner, Executive Chef, Le Petit Marché, New York, NY
dried black licorice root, pork rinds, macadamia nuts, limoncello
Jose Chesa, Chef & Restauranteur, Ataula, Portland, OR
taramosalata, hanger steak, portobella mushrooms, fava beans
lacinato kale, finger lime, gummy tarantulas, pre-cooked pig snout
Each basket contained ingredients commonly used to prepare brunch dishes.
duck breast, champagne mango, morel mushrooms, ranch dressing
Sean Scotese, Freelance Chef, New York, NY
carrot baby food, pork butt, mustard greens, red quinoa
ground pork, sorghum molasses, cheese crackers, mustard greens
Kenneth Johnson, Executive Chef, Pescatore, New York, NY
brownie edges, near-empty bottle of ranch dressing, onion ends, rotisserie chicken picked down to the bone
Kate Squibb, Sous chef, 158 Café, South Portland, ME
Blake Orchard, Sous Chef, BLD Restaurant, Los Angeles, CA
Susie Blue McWilliam, Redwood, Portland, OR
Lior Lev Sercarz, Chef and Entrepreneur, La Boîte à Biscuits and La Boîte à Epices, New York, NY

North American box art depicting main protagonist Harry Mason and other major characters

Rachel Willen, Culinary Instructor, foodfix, Clinton, NJ
Shaya Klechevsky, Personal Chef and Instructor, At Your Palate, New York, NY
leg of lamb, kochujang, rainbow carrots, root beer schnapps
Every contestant was a mother. The episode opened with a generic statement about mothers followed by the introduction of the contestants.
halibut, herbed cheese, asparagus, mango pudding
Lucas Manteca, Chef/Restaurateur, Sea Salt and Quahog's Restaurants, Stone Harbor, NJ
Victor Vinson, Chef, U.S. Army / Personal Chef, Huntington Beach, CA
Isaiah Frizzell, Supper Club Chef, Feast Underground Supper Club, Los Angeles, CA
Joe Rego, Executive Chef, Club Opera, Atlanta, GA
Alexandria Brooks, Hometown: Voorhees, NJ
beets, goat cheese, quick cook oatmeal, crystallized ginger
halibut, Chinese celery, peperoni risotto, orange powdered drink
Shaguay Peacock, Sous chef, The New York Times, New York, NY
Sandy Davis, Catering Chef, Union Theological Seminary, New York, NY
chai tea latte, gala apples, black licorice, puff pastry
gummy skull, collard greens, sweetbreads, dehydrated weaver ant eggs
Alan Harding, Chef, The Food Truck @ Hot Bird, Brooklyn, NY
Leigh Ann Kato, Freelance Chef & Consultant, Los Angeles, CA
Angela Karegeannes, Caterer, A Fork Full of Earth Organic Catering, Fairfax, CA
rack of wild boar, broccolini, hazelnuts, vanilla fondant cake
Anastacia Song, Sous Chef, Davio's Northern Italian Steakhouse, Manhattan, NY
Gwen LePape, Executive Chef, Frederick's Restaurant, New York, NY
baby bananas, black-eyed peas, poblano chiles, ostrich steak
catfish, tomatillos, marshmallows, rutabagas
Christopher Jackson, Executive Chef and Owner, Ted and Honey, Brooklyn, NY
salami, date palms in brine, chicken breast, canned pumpkin
basil juice, bananas, coconut butter, Jordan almonds
Afghan flatbread, goat chops, zucchini, survival candy
venison tenderloin, hamantashen, cola, cauliflower
Lauren Gerrie, Caterer, Big Little Get Together, New York, NY
root beer schnapps, lap cheong, squash blossoms, ostrich tenderloin
frozen yogurt, amaretti cookies, candied orange peels, red curry paste
Cheryl Barbara, Head Cook, High School in the Community, New Haven, CT
top round of lamb, coconut flakes, snap peas, quick grits
Amy Goffio-Mahabir, Sous chef, NYU Medical Center, New York, NY
Jamie Adams, Executive Chef, Veni Vidi Vici, Atlanta, GA
Clark Barlowe, Sous chef, Clyde's Tower Oaks Lodge, Rockville, MD
Paul Rut, Chef / Engine 262, F.D.N.Y., New York, NY
Melissa Torre, Cookie Confidential, Owner & Baker, Philadelphia, PA
Jeremy Duclut, Executive Chef, Georges' Bar and Restaurant, Wayne, PA
spearmint leaf candy, knodel, almond flour, raisins on the vine
Part 2 of 5. All contestants are chopped champions from other episodes.
baby eggplants, gooseberries, eggroll skins, lapchang
mayonnaise, bananas, prickly pear cactus, pre-cooked pizza crust
Saul Ortiz-Cruz, Executive Chef, Tacos & Tequila at the Luxor, Las Vegas, NV
ruby port, olive oil gelato, dried apricots, French toast sticks
The "trash fish" used in this episode was scut fish as stated by the judges.
pineapple upside-down cake, Cornish hens, hen of the woods mushrooms, edamame hummus
Michael Giletto, Executive Chef, Cherry Valley Country Club, Skillman, NJ
canned pumpkin, malted chocolate balls, pie crust, lamb heart
coffee cake, mimosas, breakfast sausages, cream-filled chocolate eggs
hollandaise sauce, strawberries, walnuts, blue corn tortilla chips
Linda Miles, Chef and Manager, Chapel Manor Senior Health Care Center / Philabundance, Philadelphia, PA
microwavable chocolate cake, baby tatsoi, artichoke liqueur, lamb's head
pitted dates, frozen pie crust, caramel candy, stout beer
The fish heads used in the entrée round were from northeastern cod.
Kyle Bernstein, Culinary Instructor, New Hampton, NY
The contestants are two pairs of brothers who have each competed together on Iron Chef America.
Leslie Parks, Freelance Caterer, New York, NY
chateaubriand, rainbow carrots, escarole, chocolate wine
Kristen Gregory, Executive Chef, Firefly Grille, Nashville, TN
Christian Petroni, Chef and Restaurateur, Barcelona, Greenwich, CT

Indian classical dancer and playback singer

bananas, pomegranate juice, phyllo dough, white miso
catfish, chard, fig preserves, chai tea powder
Morgan Goldstein, Hometown: Cleveland, Ohio
Leo Mamaril, Chef de Tournade, Pearl & Ash, New York, NY
Robert Painter, Sous Chef, Biagio's Osteria, Stratford, CT/ Engine 63, F.D.N.Y., New York, NY
rabbit, eggplant, pineapple, puff pastry dough
Ingrid Wright, Sous chef, Exchange Alley, New York, NY
granola bars, heirloom cherry tomatoes, Chinese five spice, piloncillo
gourmet frozen yogurt sundae, white balsamic vinegar, puffed rice cereal bars, dulce de leche
Part 1 of a 5-part competition for $50,000 for a charity of the winner's choice. The green juice included kale.
chocolate ravioli, strawberry syrup, candied orange zest, french vanilla cake mix
chak-chak, wolf river apples, camembert cheese, sour cherry nectar
Phillip Frankland Lee, Chef & Owner, Scatch Bar, Los Angeles, CA
David James Robinson, Executive Chef & Owner, Bezalel Gables, Hudson Valley, NY
mostarda, swai fillets, chicken livers, turnips
Christina Olivarez, Executive Chef, Diego, Las Vegas, NV

Nick Fitzgerald 3-yard touchdown run, Devon Bell kick good

coffee caramel, popcorn, hot dog buns, blueberries
All contestants work at baseball stadiums.
brook trout, rhubarb, dried strawberries, lemon verbena
fino sherry, granola, dried persimmon, vanilla ice cream
Tony Kang, Sous chef, Upper Brookville, NY
Grace Lichaa, Manager, Capital Area Food Bank, Washington, D.C.
injera, hearts of palm, mâche, rabbit escabeche
purple corn pudding, crystallized ginger, cinnamon spice coffee liqueur, pecans
duck confit, unripe mangoes, couscous, red carrots
John Atkinson, Chef and Restaurateur, North End Café, Manhattan Beach, CA
pork chops, yacon, broccoli rabe, burgundy truffles
Greek yogurt, sugar cane, cactus pears, popcorn kernels
Lisa Savage, Chef and Restaurateur, Sage Restaurant, Ventnor, NJ
white bread, unsalted pistachios, buckwheat honey, zucchini
Michael Jacobs, Food Consultant and Caterer, Miami Heat, Miami, FL
Ronnie Vincent, Executive Sous chef, Joe's Stone Crab, Miami, FL
chicken in a can, clam chowder, potato tots, skirt steak
honey flavored cereal, soy sauce, anjou pears, cocktail franks
zucchini, chocolate cake mix, crème fraîche, movie theatre popcorn
ginger snaps, crème fraîche, instant coffee, carrots
Josh Greenfield, Caterer/Internet Chef, Brooklyn, NY
Emily Hahn, Executive Chef, Warehouse, Charleston, SC
Chilean sea bass, avocado, dried wakame seaweed, popcorn balls
star cookies, strawberries, mascarpone cheeese, Buddha's hand
Bryce Shuman, Sous chef, Eleven Madison Park, New York, NY
oatmeal, dried currants, yuzu juice, vanilla ice cream
Kelly Hansen, Charity: The Grammy Foundation
Michael Vignola, Executive Chef, Michael Jordan's Steak House, New York, NY
David Goldwhite, Private Personal Chef, New York, NY
wild boar roast, sweet potato chips, nopales, acai berry juice
conch, sugared marshmallow candies, peas in the pod, prepared horseradish
seafood tower, arak, fennel pollen, sea urchin
Thai basil, marinated cippolini onions, Black Oxford apples, rolled oats
The contestants are all hosts of The Kitchen.
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.
quail eggs, white asparagus, hibiscus flowers in syrup, canned spiced ham
pork loin, cucumbers, black bean soup, chocolate body paint
Sequoia Pranger, Hometown: Salem, Oregon
Each of the chefs had lost significant amounts of weight through better diet and exercise.
Cisse Elhadji, Chef and Restaurateur, Ponty Bistro, New York, NY
Katie Rosenhouse, Pastry Chef, Olana Restaurant, New York, NY
tikka masala sauce, asian long beans, hanger steak, serrano ham croquettes

Gabe Myles 6-yard touchdown run, Westin Graves kick good

Ross Gill, Executive Chef and General Manager, Home Restaurant, New York, NY
slipper shells, taro root, Asian long beans, quail
beef tenderloin, taro root, Japanese eggplant, cherry pie filling
All contestants were chefs who had unsuccessfully competed in previous episodes looking for redemption.
vegan crispy chicken legs, golden beets, tortilla chip lunch kit, pea leaves
Renita Mendonca, Culinary Instructor, Cambridge School of Culinary Arts, Cambridge, MA
buckwheat groats, jews mallow, hard cider, elk tenderloin
This episode is not available on iTunes for an unknown reason.
All of the basket contents had an Australian theme.
papadum, baby romanesco, smoked lake chub, powdered strawberry milk
puffed rice cereal bars, spiced rum, rambutan, tequila lollipops
Sylvain Harribey, Executive Chef, Sofitel, New York, New York, NY
kimchi, apple sauce, gefilte fish, lavash
Tabb Singleton, Sous chef, Nola, New Orleans, LA
Contestants were required to make a sandwich for every course.
James Kilberg, Executive Chef, Il Poggiolo, Chicago, IL
coconut water, garnet yams, Thai basil, roasted noodles
ground pork, camembert, sweet vermouth, haricots verts
deep dish pizza, rabbit escabeche, Swiss chard, pineapple cheese spread
toaster pastries, filet mignon, truffles, heirloom tomatoes
Nate Echelberger, Pastor, Gateway Church, Austin, TX
strawberry popsicles, blue corn tortilla chips, condensed milk, celery
Fish balls, moscato, haricots verts, banana blossoms
British piccalilli, biscuit dough, watercress, soft-shell crabs
lobsters, carrot ketchup, dandelion greens, cheese and jalapeno sausage
goat, rainbow carrots, watermelon, kokoretsi

Anakin Skywalker: Jedi Knight, General in the Grand Army of the Republic

Mike Minor, Executive Chef, Border Grill at Mandalay Bay, Las Vegas, NV
goat chops, dragon's tongue beans, cinnamon schnapps, dark chocolate
polenta log, braised beef brisket, araucana eggs, tomatillos
tortilla lime chocolate bars, dark chocolate, deckle of beef, naranjillas in syrup
ends of bread loaves, squeezed orange halves, used coffee grinds, hardened brown sugar
New Zealand mussels, Bosc pears, marula liqueur, frozen waffles
Carmine DiGiovanni, Chef de cuisine, Picholine, New York, NY
Vanessa Ayala, Catering Cook, Skybox Sports Bar and Lounge, Roselle, NJ
Kyle Ricks, Executive Sous chef, Landmarc Tribeca, New York, NY
The chefs were required to make meatballs in every course. Each chef was provided with a meat grinder on their station.
Ed Witt, Executive Chef / Wine Director, Bloomingdale Road and Wine Directory, New York, NY
Justin Gaines, Executive Sous chef, Zanaro's Italian Restaurant, White Plains, NY
The contestants were home cooks who had all competed previously. Tommy Werther and Jackie Khanich had previously competed against each other on the same episode.
Sam Choy, Chef and Restaurateur, Kawaii, HI
Anthony Paris, Executive Chef, Crosby Street Hotel, New York, NY

David Prowse as Darth Vader in The Empire Strikes Back.

lobster tail pastries, cinnamon chips, star anise, hazelnut liqueur
Sammy Davis Jr., Executive Chef, CR Lounge, Baltimore, MD

Nelson Adams 0-yard fumble recovery, Westin Graves kick good

Jeffrey Gardner, Sous chef, South City Kitchen Midtown, Atlanta, GA
Mike Gowland, Chef and Firefighter, Manning's Eat-Drink-Cheer, New Orleans, LA
Chris Scott, Chef and Restaurateur, Brooklyn Commune, Brooklyn, NY
rack of Berkshire pork, kusa, grape molasses, preserved duck eggs
cannoli shells, marshmallows, chocolate sauce, cherry pie filling
Sean Brasel, Executive Chef, Meat Market, Miami, FL
graffiti eggplant, cape gooseberries, biscuit dough, Peking duck
wilted carrots, potatoes with eyes, parmesan cheese rinds, meat trimmings
This was the first episode in which two female competitors faced each other in the final round.
Krissy Kerwin, Private Chef, Los Angeles, CA
rice cakes, chicken thighs, plantains, fruit punch, cocktail onions
Joe Bayley, Sous chef, Cobblestone Foods, New York, NY
Maurizio Crescenzo, Chef & Restauranteur, Grano Trattoria, Traverna di Bocco, New York, NY
Lita Ford, Charity: Parental Alienation Awareness
smoked pork chops, savoy cabbage, ginger snap cookies, blood sausage
Shania Thomas, Food and Finance High School, New York, NY
Each basket included something with a circus theme. Chef Olson is the grandson of singer Glen Campbell.
Ben Durham, Executive Chef, Four Food Studio, Melville, NY
ancho chiles, semi-sweet chocolate, black plums
Robert Wuhl, Charity: The Amanda Foundation
serrano peppers, salted caramel sauce, gooey butter cake, coconut oil
Alex Friedman, Chef and Restaurateur, P'cheen International Bistro and Pub, Atlanta, GA
lobster, harissa, candy cane beets, gingerbread house
Terry Accaira, Head Cook and Nutritionist, Avery/Parsons Elementary School, Buena Vista, CO
Alejandra Padilla, Sous chef, La Fonda del Sol, New York, NY
Hawaiian blue prawns, tomatillos, chayotes, hatch chile taffy
dorade, baby beets, beef jerky, coffee liqueur
Susan Crocker, Catering Chef, Holberts Catering and Backyard Bistro, Montgomery, NY
precooked oxtail, labneh in olive oil, mustard greens, fruit cocktail
Chef Nichols is a chef at Landmarc, owned by Chopped judge Marc Murphy.
Zoe Feigenbaum, Chef and Restaurateur, Zoë, New York, NY
Phyllis Kaplowitz, Executive Chef, Bakers' Best Catering, Boston, MA
Carla Contreras, Private Chef and Owner, Red Clog Kitchen, New York, NY
Antonio Jubela-Gordon, Hometown: New York, NY
Melissa Campbell, Training Administrator, Teledyne Controls, Los Angeles, CA
seitan, purple ninja radishes, mezcal, canned chili
Michael Bryant, Executive Chef, Eva Restaurant, Los Angeles, CA
Melinda Beaulieu, Private Chef and Nutritionist, New York, NY

Mike Couzens , Cole Cubelic , Kevin Wiedl

Richard Bond, Chef and Culinary Instructor, Mardi Gras School of Cooking, New Orleans, LA
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.
marshmallow chocolate cookies, strawberry jam, hot sauce, cottage cheese
olive oil packed tuna, English cucumbers, buckwheat flour
Kat Ploszaj, Executive Chef, Petit Oven, Brooklyn, NY
ghee, msemen, walnuts, orange flavored water
dragon fruit, guanciale, sunflower sprouts, scallops
cheese blintzes, salsa, poblano peppers, ground pork
Ralph Battista Jr., Executive Chef, Butterfield 8, New York, NY
clove liqueur, bistec norteno, butternut squash, orzo
Michael Madigan, Chef and Restaurateur, Snails and Quails / Farm 2 Bistro, New York, NY / Nutley, NJ
Pasquale Frola, Executive Sous Chef, Naples 45, New York, NY
Des Lim, Executive Chef, Trump SoHo, New York, NY
scallops, Chinese broccoli, tamarillos, finger limes
Douglas fir brandy, plum pudding, dried persimmon, chocolate Santa
puffed rice cereal, horned melon, cashew butter, gummy worms
Monica Langowski, Private Chef, Chicago, IL
Guillaume Thivet, Executive Chef, Bouley Bakery and Market, New York, NY
Okinawan sweet potatoes, coconut flakes, calvados, marshmallows
Chris Rendell, Chef de cuisine, Double Crown, New York, NY
turbot, wasabi peas, purple cauliflower, satsuma mikan
witch's brew, blood oranges, blue cheese, pretzel spider webs
baby bananas, coconut flakes, pumpernickel rye, soy sauce

* Johnny Depp
* Joel Edgerton
* Benedict Cumberbatch
* Rory Cochrane
* Kevin Bacon
* Jesse Plemons
* Corey Stoll
* Peter Sarsgaard
* Dakota Johnson

Jason Rivas, Chef de cuisine, South Coast Winery Resort & Spa, Temecula, CA
kettle corn, chayotes, apple sauce, roasted suckling pig
Deep-fried tequila, nectarines, deep-fried butter balls & red/white/blue ice pops
chocolate cake pops, white chocolate cocoa mix, quail, serrano peppers
sablefish, pineapple, fruit and nut bars, turnips
dragonfruit, pancakes, lemon meringue pie, jalapenos
Brack May, Chef and Restaurateur, Cowbell, New Orleans, LA
Peter Karapanagiotis, Executive Chef, Privé Mediterranean Restaurant, Philadelphia, PA
watermelon, dried shrimp, dried porcini mushrooms, Hawaiian snapper
coffee liqueur, avocados, boiled ginkgo nuts, honeycomb
Roy Handler is the brother of comedienne Chelsea Handler. The Kaiserschmarrn in the dessert round was an instant mix.
Noureddine Elgheur, Caterer, Sweet Savories Catering, Brooklyn, NY
Suzanne Vizethann, Chef and Restaurateur, The Hungry Peach, Atlanta, GA
John Simmons, Chef and Restaurateur, Firefly Tapas Kitchen and Bar, Las Vegas, NV
Sarah Arkwright, Food Truck Owner, The Egg Carton, Portland, OR
smoked pork tails, culantro, nattō, clams
freeze dried roast beef, torshi, rainbow chard, mint yogurt soda
Perry Pollaci, Private Chef and Sous chef, Bar Blanc, New York, NY
Walter D'Rozario, Chef de cuisine, Junoon, New York, NY
Rich Landau, Chef and Owner, Vedge, Philadelphia, PA
Alan Harding, Chef and Restaurateur, The Food Truck @ Hot Bird, Brooklyn, NY
carrots, goat cheese, quick grits, pomelo

President of the Pontifical Commission for Latin America

Araucana eggs, waffles, maple syrup, Canadian bacon
spinach, filet mignon, almonds, chocolate covered marshmallows

* Gene Wilder
* Jack Albertson
* Peter Ostrum
* Roy Kinnear
* Denise Nickerson
* Leonard Stone
* Julie Dawn Cole
* Paris Themmen
* Dodo Denney

lime gelatin, prosciutto, celery, prawn cocktail chips
Robert Burmeister, Executive Chef and Co-Owner, Chow Gourmet Kitchen, Staten Island, NY
Nicholas Porcelli, Executive Chef, Shhh, New York, NY
Italian sausages in buns, tomatillos, morel mushrooms, poutine
leftover turkey meatloaf, leftover kimchi, leftover naan, leftover baked ziti
chickpea flour, raspberries, ricotta salata, rose water syrup
Alina Eisenhauer, Pastry Chef, Sweet, Woodstock, CT
clementine oranges, scotch whiskey, basil, toasted oats cereal

* Dylan O'Brien
* Kaya Scodelario
* Thomas Brodie-Sangster
* Dexter Darden
* Giancarlo Esposito
* Alexander Flores
* Aidan Gillen
* Ki Hong Lee
* Jacob Lofland
* Barry Pepper
* Rosa Salazar
* Lili Taylor
* Alan Tudyk
* Patricia Clarkson

Mikey Robins is the youngest winner of Chopped. The eliminated contestants each received a $1,000 gift card.
canned tuna fish, wonton wrappers, spinach, dill pickles
branzino, french green lentils, firm tofu, mostarda
kholodets, flaming shiso, blue foot mushrooms, goat head
buckwheat honey, hot dogs, taro root, beef fat
Michael Maroni, Chef and Restaurateur, Maroni Cuisine, Northport, NY
All the chefs are celebrities competing for a charity. As a food safety measure, at the start of the entrée round the competitors were informed that rosca de reyes contained several small baby Jesus figurines.
yak steaks, mesquite syrup, peanut butter sandwich cookies, Tuscan kale
Asian long beans, red jalapeño peppers, calvados, escargots
Christopher Nguyen, Chef Consultant, Keo Asian Restaurant, York, PA

*Tim Bevan
*Eric Fellner
*Nicky Kentish Barnes
*Tyler Thompson
*Brian Oliver

Adam Goldgell, Chef, Sugo Café, Long Beach, NY

Gabe Myles 49-yard touchdown pass from Dak Prescott, Logan Cooke pass failed

This was the finale in a series of episodes featuring returning champions, with this episode's winner receiving $50,000.
Cole Dickinson, Chef de cuisine, ink., Los Angeles, CA
Pedro Rodriguez, Head Chef, New York City Rescue Mission, New York, NY
Kenny Gray, Sous chef, Olivia Restaurant, Austin, TX
dressed squab, stuffed grape leaves, feta cheese, cherry cola
Gavin Mills, Executive Chef, Broadway East, New York, NY
Jackie Joyner-Kersee, Charity: Jackie Joyner-Kersee Foundation
Silvia Baldini, Chef & Caterer, Strawberry & Sage, New Canaan, CT
passion fruit, angel food cake, toasted marshmallows, fruit ring candies
pig skin, baby food, margherita pizza, ostrich egg
pork crown roast, green lipped mussels, creamed spinach, truffles
branzino, baby bok choy, celery soda, fortune cookies
Ground turkey, bluefoot mushrooms, frozen mixed veggies & instant ramen.
Marc Anthony Bynum, Executive Chef, Venúe 56, Hauppauge, NY
Bruce Kalman, Executive Chef, The Churchill, Los Angeles, CA
sardines, corn on the cob, xtabentun, canned sloppy joe filling
sesame candies, ruby red grapefruit, chayotes, chickpeas

Titular Archbishop of Acropolis Secretary of the Pontifical Council for Promoting Christian Unity Archbishop of Quebec

dehydrated chocolate covered strawberries, hemp milk, ataulfo mango, mochi
banana pudding, vanilla ice cream, icing, brownie mix
baby mustard greens, spiral ham, pizzelle cookies, kugel
Rob Evans, Chef and Restaurateur, Hugo's, Portland, ME
chicken intestines, red miso, Savoy cabbage, clementine oranges
Part three of a five-part series of a grilling-themed competition. The fruit skewers included purple grapes, pineapple, strawberries, and cantaloupe.
tuna belly, key limes, black radishes, bacon popcorn
Andrea Glick, Private Chef and Instructor, Long Island, NY
ostrich fan filets, purple asparagus, fish roe in a tube, blueberry wine
matzo, pomegranate molasses, roasted chestnuts, baby fennel
David Fuñe, Executive Chef, Vizzi Truck / Temecula Creek Inn, Los Angeles, CA / Temecula, CA

* Sean Astin
* Nic Bishop
* Caleb Castille
* Sherri Shepherd
* Jon Voight
* C. Thomas Howell

The contestants were all reality television stars and competed for charity.
Megan Vargas, Pastry Chef, Andina, Portland, OR
Jeff Eng, Executive Chef, Clyde's Tower Oaks Lodge, Rockville, MD
fiddlehead ferns, sablefish, vadouvan, blood orange sorbet
David Catapano, Caterer, Romeo's Catering Service, Queens, NY
vanilla cupcakes, chicken tenders, avocados, kochujang
All of the chefs are heroes in their community. Judge Cheryl Barbara was the winner of the first school chef episode, Class Acts .
pineapple skin and core, last piece of cheese, cucumber peels, brown avocados
Finale of a five-part All-Stars tournament, with a $75,000 prize for the charity of the winning chef's choice. The seafood tower included clams, lobster, and shrimp.
Ronaldo Linares, Chef and Restaurateur, Martino's Cuban Restaurant, Somerville, NJ
wax beans, mandarinquats, sardines, rice cakes
pasilla chiles, pineapple, Israeli couscous, Mexican chocolate
Steven Brand, Executive Chef, Upstairs on the Square, Cambridge, MA
Hannah Hopkins, Chef and Restaurateur, Dish, Mahopac, NY
Brigeth Brookins, Sous chef, Banquets Department at the Cosmopolitan, Las Vegas, NV
Terry Koval, Chef and Restaurateur, Farm Burger, Decatur, GA
bulgur wheat, pomegranate juice, pineapple, green papaya
Gypsy Gifford, Executive Chef, Cafe Pinot, Los Angeles, CA
Mona James, Executive Sous chef, Palm Restaurant, New York, NY
caperberries, parsley root, chocolate-hazelnut spread, elk tenderloin
Korean-style short ribs, wax soda bottles, romanesco cauliflower, calzones
Emilie Friedman, Personal Chef, New York, NY

* Hugh Jackman
* Garrett Hedlund
* Rooney Mara
* Amanda Seyfried

The basket ingredients were Halloween-themed.
trash fish, olive tapanade, fresh vermicelli noodles, blood oranges
Paul Ripley, Food and Beverage Manager, Raritan Valley Country Club, Bridgewater, NJ
diver scallops, harissa, pink grapefruit, speck
Jesse Olson, Executive Chef, Vanderbilt, Brooklyn, NY
Garrett Eagleton, Freelance Chef, The Meat Hook, Brooklyn, NY
Erik Cho, Food Truck Owner, Frysmith, Los Angeles, CA
jumbo shrimp, chunky peanut butter, jalapeños, sticky rice
sombrero pasta, garbanzo beans, sun-dried tomatoes, pork chops
peanut brittle, Mexican chocolate, grape tomatoes, sponge cake snacks
Virginia Willis, Chef and Author, Atlanta, GA
Michael DiIonno, Chef and Restaurateur, Avenue Bistro Pub, Verona, NJ
thin crust pizza dough, king crab legs, malta, vegan pepperoni
Aatul Jain, Executive Chef, St. Clare's Hospital, Denville, NJ
Chef Marino works with frequent Chopped judge Alex Guarnaschelli at The Darby.
Pip Freeman, Chef & Owner, Three Letters, Brooklyn, NY
Adrienne Grenier, Sous chef, 1501 Chop House , Charlotte, NC
corn tortillas, cassia sticks, paw paws, black cornith grapes
ghost peppers, rack of wild boar, cucuzza squash, saganaki
Rachel Klein, Executive Chef, Seaport Hotel, Boston, MA
All the contestants have had near-death experiences: Peter had gone through chemotherapy; Rose is a cancer survivor; Ariane suffered from carbon monoxide poisoning; and David was a witness of the 9/11 attacks.
parsnips, limoncello, soda crackers, sharp cheddar cheese
Cornish hens, Concord grapes, gruyère cheese, banana leather
pomegranates, polenta log, maple syrup, seafood sausage
Remy Ayesh, Culinary Instructor, French Culinary Institute, New York, NY
ossa dei morti, apple cider, ricotta salata, black licorice
David Garrido, Chef and Owner, Garrido's, Austin, TX
pumpkin pie flavored vodka, cranberry pie, turkey fat, mashed potatoes
Kelvin Fernandez, Chef de cuisine, Strand Hotel, New York, NY

Justin Johnson 5-yard touchdown pass from Dak Prescott, Westin Graves kick good

Canadian bacon, roasted piquillo peppers, tomatillos, instant noodle soup
Steve Overlay, Chef and Executive Pitmaster, Memphis Championship Barbecue, Las Vegas, NV
Peter Lee, Caterer, Chef Pete's Catering Company, Orange County, CA
Keith Geter, Chef, Artisanal, New York, NY
Geter Atienza, Sous chef, The Fairmont Miramar Hotel, Santa Monica, CA
turkey breast, baby turnips, pearl onions, coconut flakes
galia melon, Chinese okra, pistachios, beef heart
sablefish, pomegranates, sake, graffiti eggplant
Nick Vazquez, Azúcar Cuban Cuisine, Jersey City, NJ
Francesco Peluso, Executive Chef, Peluso's Italian Specialties, Clifton, NJ
yucca, calimyrna figs, hoisin sauce, red jalapeños

Miss Tourism Queen of the Year International 2012

oranges, grapefruit, semi-sweet chocolate chips, bacon

A 19-second sample of the composition "My Heaven"

Arctic char, concentrated vinegar, smoked butter, purple spinach
salmon fillets, avocados, sweet tea, cricket flour
duck, cardoons, preserved lemons, macaroons
black chicken, escarole, cream of coconut, guava
fresh pasta, dried papaya, bluefoot mushrooms, chorizo
Bloody Mary mix, green seedless grapes, cashews, chicken steak

*Jason Clarke
*Josh Brolin
*John Hawkes
*Robin Wright
*Emily Watson
*Keira Knightley
*Sam Worthington
*Jake Gyllenhaal

jackfruit, araucana eggs, coconut macaroons, chocolate covered pretzels
corn nuts, fruit cocktail, black garlic, Uni
All-Stars Tournament: Round Two – Food Network Personalities
Lotte Duncan, Chef and Culinary Instructor, English Country Cookery School, Buckinghamshire, England
David Kirschner, Sous chef, W Hotel, Hoboken, NJ
collard greens, chicken breasts, anchovies, quinoa
sour cherries, croissants, clotted cream, lemongrass
Rique Uresti, Spin Instructor, New York, NY
Chefs Josh and Mike are brothers, with Josh being older.
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.
leftover pot roast, leftover steamed rice, escarole, 1/2 bottle of white wine
yellow rice, persimmons, sugar cane drink, pine nuts
rocky mountain oysters, purple artichokes, pomegranates, cola
Marisa Biaggi, Public Relations, Orange Agency, New York, NY
Madison Cowan, Charity: Alzheimer's Association, New York City Chapter
dried goji berries, bitter melon, duck breast, kumquats

Darth Vader: Sith Lord, Supreme Commander of the Imperial Fleet

cacao paste, peanut butter cups, baumkuchen, cherries
chicken wings , Italian sausage, caramel apple , sheep
Peter Giannakas, Chef and Restaurateur, Ovelia Psistaria Bar, New York, NY
wild langoustines, Asian long beans, yuzu juice, Japanese sweet potato

Brandon Holloway 100-yard kickoff return, Westin Graves kick good

Chai Trivedi, Sous chef, Buddakan, New York, NY
Larry Baldwin, Executive Chef, David Burke Fromagerie, Rumson, NJ
Joel Gargano, Executive Chef, Higher One, New Haven, CT
Keith Lucas, Executive Chef, Manna, Philadelphia, PA

Fred Ross 77-yard punt return, Westin Graves kick good

Cory Bahr, Chef and Restaurateur, Cotton, Monroe, LA
fenugreek, cinnamon toast cereal, Japanese mayonnaise, frozen peas
pig organs, fiddlehead ferns, morel mushrooms, bourbon cream liqueur
Monica Byrne, Chef and Restaurateur, Home/Made, Brooklyn, NY
lump crab meat, dried shiitake mushrooms, pink grapefruit, bran cereal
Gemma Gray, Executive Sous Chef, Andaz, West Hollywood, CA
speck, sfogliatelle, crabapples, brewer's yeast
steamed spiny lobster, pink fermented lemons, amaro, French breakfast radishes
Ed Harris, Junior Sous chef, Buddakan, New York, NY
lox ice cream, wasabi microgreens, pink asparagus, ground camel
black pepper crackers, plums, kefir, chamomile flowers
This episode featured four chefs from New Orleans. The basket ingredients were also inspired by the New Orleans theme.
maraschino cherries, Greek yogurt, canned espresso, corn nuts
Ryan Bartlow, Chef de cuisine, Frankies 570, New York, NY
chicken breast, blue corn tortillas, Tuscan kale, sea urchin
Miguel Aguilar, Executive Chef, Piquant, New York, NY
The baskets in each round contained ice cream.
John Deatcher, Caterer, Foodini's Catering, Neptune, NJ
Phillip Dell, Private Chef, Sin City Chefs, Newport Beach, CA
zucchini blossoms, dry roasted peanuts, anise liqueur, mamey
This episode featured four F.D.N.Y firefighters.
fresh horseradish, goat chops, oatmeal, snap peas
black forest bacon, ricotta pancakes, smoked salmon, prune juice
Shanna Pacifico, Chef de cuisine, Back Forty, New York, NY
Michael Jenkins, Chef, Butter, New York, NY
The basket ingredients all cost less than $10; contestants were limited to using two parts of the pantry.
In this episode, the judging panel and contestants were all regular Chopped judges. Other than the championship series, this is the first time that an episode only featured the judges in both roles. All competitors were competing for No Kid Hungry.
emu fan fillet, Australian mustard, vegetable pasties, moonshine
daikon, pork loin, Napa cabbage, Thai chiles, Blue Point oysters
Lou Diamond Phillips, Charity: Share Our Strength, No Kid Hungry
crescent roll dough, dried currants, key lime juice, creamed corn
rabbit kidneys, baby beets, merguez, salt and vinegar potato chips
standing rib roast, guava paste, smoked mozzarella, bok choy
Fast food sliders, Belgian style stout beer, Japanese eggplant, Mexican corn
Damien Brassel, Executive Chef, Knife + Fork, New York, NY
Mike Solyn, Freelance Chef, New York, NY
All of the contestants in this episode except for Scott Conant have competed on Chopped previously.
Derek Gigliotti, Executive Chef, Onda Ristorante, Mirage Resort, Las Vegas, NV
gyro meat, piquillo peppers, hearts of palm, oysters
Hugh Mangum, Executive Chef and Owner, Mighty Quinn's, New York, NY
North Caroline style barbecue sauce, pork spare ribs, rainbow chard, avocados
Marco Suarez, Executive Chef, Ledge Kitchen and Drinks, Dorchester, MA
Sean Chudoba, Executive Chef, Ayza Wine Bar, New York, NY
tilefish, baby planet carrots, chanterelle mushrooms, corned beef hash
horseradish, catfish, treviso, Japanese eggplant
Chris Trapani, Food Truck Chef/Owner, Urban Cowboy, Austin, TX
fruit skewers, quick pan popcorn, amaretto, panatone
watermelon, canned sardines, pepper jack cheese, zucchini
Strip steaks, Ranch dressing, broccoli & pizza turnovers.
arugula, pickled daikon, fresh pasta, mackerel
Michelle Firlit-Garcia, Pastry Chef, Bleeding Heart Bakery, Chicago, IL
chickpeas, baby red mustard greens, marinara sauce, silken tofu
Vandy Vanderwarker, Sous Chef, The Ordinary, Charleston, SC
Zeb Stevenson, Executive Chef, Livingston Restaurant and Bar, Atlanta, GA
dorado, cherry wheat beer, country style pâté, ivy gourd
Chris Jaeckle, Sous chef, Morimoto, New York, NY
octopus, dandelion greens, aged gouda, sour trahana
pork butt, baked beans, clams, strawberry fruit leather
red bean paste, jicama, cilantro, bacon jam
All contestants were firefighters. Before strating the Entree round, Ted had the chefs light the saganaki with some alcohol and a lighter provided in the basket. The blow torch in the dessert basket was the first basket ingredient to be a cooking tool rather than a food item.
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.
izote flowers, smoked butter, rhubarb, chicken in a can
tangerines, cranberry sauce, chocolate chip cookies, gorgonzola dolce

Joe Morrow 37-yard touchdown pass from Elijah Staley, Westin Graves kick good

tortenboden, cocoa hazelnut spread, mirin, beer salt
Jeremy Fleming, Sous Chef, Bar Bolonat, New York, NY

Artwork of the game packaging. The top portion reads "Silent Hill", while a left side bar reads "PlayStation". The cover art, which is mainly colored in grey, depicts the following computer-generated imagery: the face of a young man , a girl in front of a staircase , a house , the charred face of a girl , the face of a middle-aged woman and the face of a young woman .

banana ketchup, fruit cocktail, goat's milk, sauerkraut
Richard Henderson, NYPD Bomb Squad Detective
swordfish, black garlic mayonnaise, lemon leaves, bear's head mushrooms
Judson Branch, Senior Sous chef, Marriott Downtown Philadelphia, Philadelphia, PA
Mark Twersky, Cullinary Instructor, The French Culinary Institute, New York, NY
cookie dough in a press, peppermint candies, curried nuts, royal icing
Fany Gerson, Pastry Chef, La Newyorkina, New York, NY
Chris Sell, Chef and Restaurateur, Chipshop, Brooklyn, NY
Darius Peacock, Executive Chef, Exceptional Taste Catering, Trenton, NJ
Fatima Ali, Sous chef, Café Centro, New York, NY
etrog citron, golden beets, wheatgrass, tempeh
Peter Kontomanolis, Sous Chef, Brookville Country Club, Long Island, NY
button mushrooms, dried dates, duck hearts, chocolate covered cherries
This episode featured previous contestants.
banana chips, frozen grilled chicken breasts, candy cane beets, cherry jelly beans
whole turkey, Brussels sprouts, giblet gravy, pumpkin pie ice cream
ground turkey, piquillo peppers, gooseberries
shiso leaves, pita bread, feta, adzuki beans
roasted chestnuts, stone crabs, beef tenderloin, Santa Claus melon
white balsamic vinegar, chocolate covered peanuts, dried cranberries, masa harina
Part four of a five-part All-Stars tournament.
tomato soup, pulled pork sandwich, dirty rice, peanuts
cinnamon-flavored candy coal, crescent roll dough, sour cream, hot chocolate mix
Rhonda Deloach, Head Chef / Food Service Director, Common Ground High School, New Haven, CT
Elisabeth Weinberg, Caterer, Miss Elisabeth's Catering, New York, NY
lamb shoulder, coconut milk, bok choy, dates
Ria Pell, Chef and Restaurateur, Ria's Bluebird / Sauced, Atlanta, GA
tuna noodle casserole, barbecue potato chips, collard greens
Fiore Tedesco, Sous chef, Franklin Barbecue, Austin, TX
Kirby cucumbers, beignet mix, lemon-lime soda, nata de coco
blood sausage, frog legs, sea beans, Halloween candy
sweet tea vodka, Asian steamed buns, baby romanesco, extra-firm tofu
Kerenza Napoles, Sous chef, Dickie Brennan's Bourbon House, New Orleans, LA
Dave Ward, Executive Chef, Thomas Preti Catering, Long Island, NY
Victor Cabezas, Chef and Owner, Misaví, Totowa, NJ
The mystery baskets were filled with ingredients suggested by fans via social media. The first round was from Twitter; the second from Facebook; and the third from Instagram.
Justin Kennedy, Chef, Parkway Bakery & Tavern, New Orleans, LA

Aeris Williams 2-yard touchdown run, Westin Graves kick good

Jude Huval, Executive Chef, Pat's Fisherman's Wharf, Henderson, LA
In this episode, the appetizer course was replaced with a breakfast course, the entrée with lunch, and the dessert with dinner.
clotted cream fudge, rice crackers, rainbow sprinkles, pepper jelly
Maine lobster, hot dogs, frozen lemonade, potato chips
blackstrap molasses, red snapper, parsley root, dried cranberries
Ashley Dudley, Hometown: Hancocks Bridge, NJ
guava shells in syrup, cottage cheese, couscous, candied chick peas
Duckbills, young jackfruit in brine, hand-pulled noodles, fruit-flavored beef jerky

* Scott Cooper
* John Lesher
* Patrick McCormick
* Brian Oliver
* Tyler Thompson

Sharon Singelton, Caterer, Singlelicious Catering, Staten Island, NY
Jun Robles, Chef de Cuisine, Oven and Shaker, Portland, OR
sweet whitefish, pastis, cinnamon candies, oysters
squab, peanut butter and jelly, red quinoa, karela
mahi-mahi, candy cane beets, verjus, olive loaf
smoked mozzarella, fresh pasta sheets, rainier cherries, hot dogs
mahi mahi, cookie snack chips, green beans, french fries
banana bread, veggie terrine, galangal, mango juice
acorn squash, orange sherbet pops, sour cream, wheatgrass
Roy Handler, Caterer, Haute Mess Catering, Los Angeles, CA
lavash, kumquats, mulling spices, chocolate turkeys
swordfish, watermelon, wine coolers, potato skins
wild boar roast, katsu sauce, pattypan squash, caperberries
Rice and cheese burrito, chocolate milk, apple pie, whipped cream
Joe Landa, Executive Chef, Jewish Theological Seminary, New York, NY
Contestants were first responders such as police and paramedics.
Rob Runn, Food Service Specialist, USCGC Sturgeon Bay (WTGB-109), Bayonne, NJ

R. Seals-Jones 1-yard touchdown pass from Kyle Allen, Taylor Bertolet kick good

Tryg Siverson, Chef and Restaurateur, Friedman's Lunch, New York, NY
dried persimmon, phyllo dough, pepper jack cheese, sweetbreads
bangers, apple chips, asparagus, chocolate-covered almonds
matzo, Lady Gala apples, walnuts, borscht
Josh Watkins, Executive Chef, The Carillon, Austin, TX
Timothy Grandinetti, Chef and Restaurateur, Spring House Restaurant, Kitchen & Bar, Winston-Salem, NC
cosmopolitan mix, dried apples, biscotti, edible flowers
pound cake, chocolate chips, honey, strawberries
country pork ribs, dandelion greens, Jerusalem artichokes, fresh garbanzo beans
Galen Zamarra, Chef and Restaurateur, Mas (Farmhouse), New York, NY
country pork ribs, kale, butternut squash, popcorn on the cob
Diane DiMeo, Private Chef, Red Box Bistro, New York, NY
Daniel Sharp, Corporate Executive Chef, The Meatball Shop, New York, NY
Shannon Solomon, Cook Manager, William C. Hinkley High School, Aurora, CO
Mary Beth Johnson, Executive Chef, Maritime, New York, NY
Matt Gibson, Sous chef, Spice Market Restaurant, New York, NY
Salvatore Lima, Executive Chef, Giovanna's, New York, NY
flank steak, sour cherries, espresso powder, crosnes
Jon Bignelli, Sous chef, wd~50, New York, NY
John Keller, Personal Chef, New York, NY
Kimberly and Justin Maisey, Spa Chefs, Miraval Resort, Tucson, AZ
John P. Greco, Chef and Restaurateur, Philip Marie, New York, NY
Cape gooseberries, falooda glass noodles, watercress, bacalao
vodka-infused chocolate milk, persimmons, crumpets, cashews
pickled pigs feet, butter beans, coleslaw mix, sweet potato chips
tarragn soda, vanilla pastila, cashews,cranberries
Katsuji Tanabe, Chef and Restaurateur, MexiKosher, Los Angeles, CA
Kate Lee Squibb, Sous chef, South Portland, ME
hamburger patties, salsa con queso, zucchini, hot dogs

* Berlanti Productions
* RatPac-Dune Entertainment

Part 5 of 5. Contestants won previous parts. The winner received a $40,000 scholarship and an additional $25,000. All other contestants received a $1,000 gift card to FoodNetwork.com. Four of the teen chefs that did not win this season's Teen Tournament would return for a teen chef redemption episode in season 24.
Nicole Puzio, Executive Chef, Ox Restaurant, Jersey City, NJ
chocolate wafers, manchego cheese, passionfruit, goji berries
Ric Orlando, Chef and Restaurateur, New World Home Cooking, Saugerties, NY
chicken wings, soba noodles, celery, string cheese
Jonathan Contes, Chef and Part Owner, Eat Mosaic, St. James, Long Island, NY
amber ale, salmon fillets, frisée, kantola
Justin Burdett, Chef de cuisine, Miller Union, Atlanta, GA
Wayne Lyons, Chef and Restaurateur, Soul Flavors, Jersey City, NJ
Crystal Fox, Chef, Sisters Night Club, Philadelphia, PA
Chopped Champions Event, Round Two: Best of the Best
Ashley Fahr, Caterer & Food Stylist, New York, NY
baby octopus, bok choy, oyster sauce, smoked paprika
wagyu ribeye steak, jalapeño chips, pink pearl sedum, mangoes
Victoria Neikirk, Executive Chefs, Pearlz Oysters, Charleston, SC
avocadoes, oyster sauce, tofu skins, star fruit
This episode was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. Chef Lai cut his palm during the appetizer round, but did not tend to the wound because he thought the blood on the plate was a smudge of harissa; the judges did not taste his dish as a result.
All-Stars Tournament: Round Four – Chopped Judges
Mark Barrett, Chef, Henry's, New York, NY
Sean Olnowich, Chef and Restaurateur, The House, New York, NY
Korean-style short ribs, canned spaghetti, purple artichokes, baby pineapples
rachlette, brie, chicken thighs, garlic scapes
All baskets had ingredients with a Halloween theme. During the Appetizer round, Ted warned the chefs that the eel had to be fully cooked due to the toxic nature of the eel's blood if its raw. The episode originally aired prior to Halloween Wars.
escargot, cilantro chutney, biscuit dough, merguez
Dianne Houlihan, Assistant Cook Manager, Great Neck Elementary School, Waterford, CT
Steven Tempel, Chef and Restaurateur, Logan's Bar and Grill, Speculator, NY
Shrimp skin, hamachi, pomelo, green garlic
All courses had a sweet as a required ingredient. These sweet ingredients were hidden under a separate cloche.

Dak Prescott 5-yard touchdown run, Westin Graves kick good

venison tenderloin, watercress, eggplant, pecan pie
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 .
capon, halloumi cheese, okra, cherry spoon fruit
pumpkin pie, French-fried onions, dried oysters, turkey
culotte steak, Okinawa sweet potatoes, turnips, strawberry leather
gooseberries, Darjeeling tea, ricotta salata, calf's liver
Allison Sosna, Executive Chef, DC Central Kitchen, Washington, DC
grasshopper pie, Granny Smith apples, smoked salt, puffed rice
Chopped All-Stars: Food Network vs. Cooking Channel
Joe Raiola, Executive Chef, Morton's Steakhouse, Brooklyn, NY
Patricio Sandoval, Chef and Restaurateur, Mercadito, New York, NY
James Briscione, Chef Instructor, Institute of Culinary Education, New York, NY
duck tongue, pineapple, chestnuts, pork shoulder
This episode featured Latin-themed ingredients.
Meyer lemons, marshmallows, charcoal biscuits, zucchini
Joshua Stokes, Private Chef, Grill a Chef, New York, NY
burger, fortune cookies, sautéed broccoli, lasagna
René Stein, Sous chef, Seasonal, New York, NY
Mihoko Obunai, Freelance Chef, Atlanta, GA
Sevan Abdessian, Chef and Restaurateur, Recess Eatery, Glendale, CA
tiramisu, bananas, strawberry sauce, almonds
Terri Wahl, Chef and Restaurateur, Auntie Em's Kitchen, Eagle Rock, CA
Frances Tariga, Private Chef, United Nations, New York, NY
Maria Velez, Chef and Restaurateur, Mojito Cuban Cuisine, Brooklyn, NY
vanilla cognac, guava paste, barley flour, duck fat
wafer sheets, vanilla pudding cups, lemon soda, blow torch
green plantains, Chinese bacon, peanut butter puff cereal, frozen lemonade
Gilbert Delgado, Sous Chef, The Fat Radish, New York, NY
Alejandra Padilla, Line Cook, La Fonda del Sol, New York, NY
Dweezil Zappa, Charity: Guitars Not Guns
beef shoulder, yucca, raisins, ancho chiles, dill pickles
All of the ingredients of the baskets were scraps - ingredients that are normally thrown away.
Adam Greenberg, Corporate Executive Chef, Barcelona Restaurant Group, Norwalk, CT
Emily Sims, Executive Chef, Ici, New York, NY
Frank Whittaker, Executive Sous chef, Fishtail by David Burke, New York, NY
Andres Barrera, Executive Chef, City Winery, New York, NY
Cris Spezial, Caterer, Nyack Gourmet, Nyack, NY
guanabana nectar, white chocolate chips, pecans, chipotle in adobo
Tony Biggs, Director of Culinary Operations, Second Harvest Food Bank, New Orleans, LA

Paul Turner 21-yard touchdown pass from Jeff Driskel, Jonathan Barnes kick good

Miguel Escobedo, Chef and Restaurateur, Papalote Mexican Grill, San Francisco, CA
cinnamon cereal, pie crust, chocolate fudge sauce, grape carbonated candy
plums, coconut rum, black beans, queso fresco
Israeli couscous, cherimoya, guanciale, Irish whiskey
Nicole Davenport, Chef and Restaurateur, Sugar and Smoke, Fredericksburg, TX
toasted lager, hop drops, hickory smoked sausage, fried pickle

Leonard Fournette 26-yard touchdown run, Trent Domingue kick good

Virginia Monaco, Chef, The Vanderbilt, Brooklyn, NY
The contestants were a mother, father, daughter, and son who run a restaurant together.
Mia Castro, Chef de partie, Las Vegas, NV
Evelyn Garcia, Junior Sous Chef, Kin Shop, New York, NY
Dewey Losasso, Executive Chef, The Forge, Miami Beach, FL
bay scallops, braeburn apples, sorrel, duck hearts
Courtney Renn, Personal Chef, Chef Courtney, Atlanta, GA
chicken tenderloins, paprika peppers, fennel, ginger preserves
Giorgio Rapicavoli, Executive Chef, 660 at the Angler's, Miami Beach, FL
Part 5 of a 5-part competition for $50,000 for a charity of the winner's choice.
Mary Rusch, Chef and Restaurateur, Hash House, Las Vegas, NV
mission figs, robiola cheese, shelled pistachios, taco shells
The ingredients used in this episode were leftovers.
Chris Leahy, Executive Chef, Lexington Brass, New York, NY
Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL
Jon Bignelli, Chef de cuisine, wd~50, New York, NY
This episode featured four female chefs.
All-Stars Tournament: Round One – Competitors from The Next Food Network Star
Harold Moore, Chef and Restaurateur, Commerce, New York, NY
corn tortillas, dried chipotle peppers, blueberries, violet mustard
Palak Patel, Culinary Instructor, Ger-Nis, Brooklyn, NY
buffalo hot dogs, carrots, edamame, butterscotch candy
Matt Lambert, Chef de cuisine, Musket Room, New York, NY
Julio Lazzarini, Executive Chef and Owner, Orillas Tapas Bar and Restaurant, Wilmington, DE
Australian beer, T-bone steak, bosc pears, chocolate biscuits
peanuts in the shell, cream of coconut, rambutan, red velvet whoopie pies
Chris Coombs, Executive Chef, Dbar, Boston, MA
Kristen Davis, Personal Chef, Long Island, NY
Melissa Muller, Executive Chef, Organika, New York, NY
King Phojanakong, Executive Chef, Kuma Inn, New York, NY
turkey sausage, rutabaga, green bean casserole, honey baked ham
Lish Steiling, Assistant Food Stylist, Today, New York, NY
Melissa Levy, Executive Chef, IBM, Newburgh, NY
freeze dried grapes, marrow bones, Marcona almonds, cannoli cream
Ricardo Cardona, Executive Chef, Sofrito, New York, NY
pupusas, blowfish tails, black beans, horchata liqueor
date vinegar, rocky mountain oysters, daikon radish, chili roasted peas
watermelon fruit bowl, french feta cheese, ghost pepper, cookie cake
Potato chips, strawberry toaster pastries, fast food sundae & mini marshmallows.
Tom McEachern, Executive Chef, Ray's on the River, Atlanta, GA
Roro Morales, Caterer, Haute Couture, Portland, OR
double cut pork chops, margarita, avocados, merguez sausage
All contestants were grandmothers. The meatloaf mix was made of a mix of veal, pork, and beef.
vegan roast, japanese mayo, purple kohlrabi, almonds
coquitos, turmeric, empanada wrappers, corn on the cob
quiche lorraine, purple cauliflower, blue shrimp, rosé wine
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 .
Chinese celery, fresh chickpeas, preserved lemons, country style pâté
garnet yams, brie, sparkling wine, cranberries
avocados, pizza dough, red jalapeño peppers, chocolate sandwich cookies
Al Nappo, Executive Chef, Founding Farmers, Georgetown, DC
Paul Viggiano, Chef de cuisine, Docs Steakhouse, Sparta, NJ
Andre Marrero, Chef tournant, L’Atelier de Joël Robuchon, New York, NY
blueberry scones, ginger preserves, rosemary, gjetost cheese
Andrew Markert, Executive Sous chef, PS7, Washington, DC
Tre Ghoshal, Chef and Owner, Adara, Montclair, NJ
Marie-Claude Mendy, Executive Chef/Owner, Teranga, Boston, MA
mint julep, rack of lamb, eggplant, apple spiced cake

De'Mard Llorens 10-yard touchdown run, Chris Moore kick good

Yule log, brisket, baked potato, mulled wine
cinnamon rolls, Turkish coffee, quail eggs, tamarillos
durian, lime gelatin, imitation crab meat, crunchy cheese curls
Regina Chen, Sous chef, Maison Akira, Pasadena, CA
Lee Anne Wong, Charity: Conservation International, Hawaii
chocolate Swiss rolls, popcorn balls, blackberries, gummy fish
striped bass, pimento peppers, jicama, mangoes, brie cheese
pork belly, artichokes, cherrystone clams, baby apples in syrup
Italian orange liqueur, cheese crackers, cherimoya, Jordan almonds
cucumber, buttermilk, pork loin, canned jackfruit
bison grass vodka, guava paste, pistachios, crustless peanut butter and jelly sandwiches
ostrich eggs, plantains, dried strawberries, galangal
David Seigal, Executive Chef, The Tangled Vine, New York, NY
bluefish, papaya, ginger snaps, beef jerky
Mario Tolentino, Private Chef, Can Cook Personal Chef Services, New York, NY
David Rotter, Executive Chef, Campo, New York, NY
soft-shell crabs, crunchy peanut butter, sake, sea beans
Shannon Olvera, Executive Chef, Red Restaurant & Bar, City of Industry, CA
Margaritte Malfy, Executive Chef and Co-owner, La Palapa, New York, NY
sunflower seed spread, lamb breast, blueberries, lardo

De'Runnya Wilson 5-yard touchdown pass from Dak Prescott, Westin Graves kick good

The contestants were required to fry something in every round.
caramel popcorn, red plums, prosecco, udon noodles
carrot cake, baby fennel, kumquats, kosher shrimp
swordfish steaks, broccoli rabe, tiger figs, cherry flavored drink
Cold brew coffee, peanut butter toast, strawberry purée, Italian milk cookies

* Ellen Goldsmith-Vein
* Wyck Godfrey
* Marty Bowen
* Lee Stollman
* Joe Hartwick Jr.

mitmita, sauternes, cream-filled snack cakes, cottage cheese
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.
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 .
Warren Schierenbeck, Chef and Restaurateur, DoSi Cafe, Staten Island, NY
Bruce Barber, Caterer, Aussie Chef Catering, Sherman Oaks, CA
Jennifer Meadows, Chef and Restaurateur, Fishbar, Montauk, NY
Giuliano Matarese, Executive Chef, Arte Café, New York, NY
Each basket included an ingredient from a duck.
pink beans, sofrito, striped bass, coconut chocolate bars
Michael Imperioli, Charity: Pure Land Project
striped bass, corn tortillas, applesauce, okra
lemon bars, acai juice, upland cress, whelk snails
All of the mystery ingredients were chosen by the fans.
polenta, Pedro Ximénez sherry, beets, whipped topping
Michael Psilakis, Charity: The Polycystic Kidney Disease Foundation

Nick Fitzgerald 1-yard touchdown run, Westin Graves kick good

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.
andouille sausage, lychees in syrup, jalepeño peppers, canned cheese
Charles Lopez, Sous chef, Tastings Catering Company, New York, NY
All the chefs were teens competing to win a $40,000 scholarship.
rainbow chard, papaya, granola, parsnips, calamari
chickpea curry, beef shoulder, finger limes, coffee pods
Luca Manderino, Chef and Restaurateur, La Sosta Enoteca, Hermosa Beach, CA
mangoes, puff pastry, coffee beans, rose water
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.
cactus pears, squab, frozen lima beans, far far
rattlesnake meat, lemonade ice team, japanese eggplant, hushpuppies
Jacoby Ponder, Chef, U.S. Navy / Personal Chef, Fire Syde Chef, Virginia Beach, VA
red carrots, goat's butter, paneer, potato crisps

Dak Prescott 2-yard touchdown run, Westin Graves kick good

hamburger buns, chocolate peanut clusters, shaved coconut, sesame seeds
Shehu Fitzgerald, Chef, Ritz Carlton, New York, NY
whole suckling pig, red and white kabob sauces, corn tortillas, fiddlehead ferns
Paul Joseph, Executive Chef, FireBird, New York, NY
Nissa Pierson, Owner, Ger-Nis Culinary & Herb Center, Hudson Valley, NY
Erica Nicholls, Executive Chef, Pilar Local Restaurant & Bar, Miami, FL
Daniel Moreno, Sous chef, BLT Steak, New York, NY
Korean-style short ribs, lemon thyme, zucchini, gefilte fish
cactus pears, Italian wafer cookies, goat's milk ricotta, single malt whiskey
Wade Burch, Executive Chef, South West NY, New York, NY
pink grapefruit, seafood sausage, wasabi peas, cream of coconut
Judy Cage-McLean, Chef, U.S. Army / Caterer, Let Me Cater To You, Spring Lake, NC
Zaina Dellaquila, Executive Chef, Condé Nast Cafe, New York NY
Aaron Tekulve, Sous Chef, Lark, Seattle, WA
Johnny McLaughlin, Chef and Restaurateur, Heartbreaking Dawns, Rosendale, NY
cuttlefish, long beans, sweet piquanté peppers, bittersweet chocolate
whole coconuts, pepitas, piloncillo, yucca
Each basket included a chocolate ingredient. The ladies were from Vegas,and the men were from Atlanta
oysters, clementine oranges, Chinese okra, French dressing
duck breast, red malabar spinach, cherry cola, olive loaf
spare ribs, rhubarb, fava beans, black-eyed pea cakes
falafel mix, chicory, habanero peppers, date paste
duck prosciutto, purple asparagus, Korean melon, Greek Easter bread
Raquel Jubran, Executive Chef, The Attic, Log Beach, CA
Joel Javier, Sous chef, Telepan, New York, NY
dehydrated okra, parsnips, espresso soda, deckle of beef
key lime juice, cream cheese, banana paste, ladyfingers
fire roasted peppers, branzino, antipasto salad, cornmeal
Tristan Welch, Chef Patron, Launceston Place, Kensington, London, England
arak, canned pumpkin, amaretti cookies, cayenne pepper
Christian Dolias, Chef, Cutthroat Culinary, Las Vegas, NV
turducken, sugar pumpkin, Concord grape wine, Indian corn
gingerbread cookie dough, goat cheese, garam masala, strawberry syrup
pulpo, chioggia beets, fava beans, pickled garlic
John Creger, Head Chef, Gallow Green, New York, NY
Linda Green, Caterer, Ms. Linda's Soul Food Catering, New Orleans, LA
Tommy Lee, Executive Chef, Battery Gardens, New York, NY
Tim Cipriano, Director of Food Services, Guilford Public Schools, Guilford, CT
rabbit and ginger sausage, dandelion greens, dried currants, hot-sauce-flavored candy canes
Vaughn Crenshaw, Executive Sous chef, Khloe Bistrot, Fort Lee, NJ
peaches, lemonade, pound cake, piloncillo
Anna Maria Santorelli, Chef and Restaurateur, Anna Maria's, Larchmont, NY
Sheridan Su, Chef and Restaurateur, Great Bao Café, Las Vegas, NV
blackberries, kiwi, wonton wrappers, gummy bears
marzipan, membrillo, ladyfingers, chocolate lips
mixed berry jam, ground bison, arugula, hummus chips
spirulina chips, jumbo head-on shrimp, red pearl onions, ruby crescent potatoes
lake perch, tomatoes on the vine, avocados, rolled oats
Joshua Whigham, Sous chef, Jack's Luxury Oyster Bar, New York, NY
Chris Coleman, Private Executive Chef, Long Island, NY

Brandon Holloway 6-yard touchdown pass from Dak Prescott, Westin Graves kick good

snow cones, funnel cakes, popcorn, sour cream
Jimmy Tessier, Chef de cuisine, Bacio, Tropicana Las Vegas Hotel and Resort, Las Vegas, NV

De'Runnya Wilson 20-yard touchdown pass from Dak Prescott, Westin Graves kick good

mangosteens, mustard greens, dried shrimp, yak strip steaks
cotton candy, peanuts in the shell, corn dogs, Tokyo scallions
gingersnaps, sweet potatoes, farina, turbot
plums, halloumi cheese, poor man’s toffee, white BBQ sauce
David Greco, Chef and Restaurateur, Arthur Avenue Trattoria and Mike's Deli, New York, NY
skirt steak, matzo crackers, sweet orange gelatin cups, collard greens
kumquats, cheddar pennies, chipotle chiles, grasshoppers
corned beef, gummy fried eggs, black olives, baby corn
asparagus, chorizo, button mushrooms, canned peaches
marron glacés, prosecco, challah bread, seafood salad
Maxcel Hardy, Private Chef, New York, NY
soft shell crab, passion fruit, canned beets, sweet potato patties

Leonard Fournette 18-yard touchdown run, Trent Domingue kick good

wagyu rib-eye steaks, baby corn, watermelon, coleslaw dressing
egg custard tarts, coffee infused tequila, caramelized onions, pretzels
clotted cream, passion fruit purée, spirulina, angel food cake
Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX
cranberries, green tea powder, edamame, local honey

Binibining Pilipinas Charities, Inc. and Star Magic

smoked oysters, starfruit, jicama, whole calamari
salmon filet, candy-coated peanuts, redbor kale, lemon-lime sports drink
head-on shrimp, pickled raisins, roasted chickpeas, Romanesco cauliflower
grilled cheese , milk , peas and carrots , tomato soup
Rebecca Newell, Executive Chef, The Beehive, Boston, MA
Barbara Esmonde, Executive Chef, Mediterranean Catering, Wynnewood, PA
frosted wheat cereal, baby red romaine lettuce, black garlic, quahog clams
Baskets were barbecue themed, with a different type of barbecue sauce in every basket.
puff pastry, enoki mushrooms, seedless red grapes, plum sauce
striped sea bass, strawberries, baby fennel, marshmallows
Laura Simpson, Chef de cuisine, The Hotel Hershey, Hershey, PA
coconut oil, black cod, dinosaur kale, pork rinds

Mutya ng Pilipinas 2011 Overseas Communities

coconut jam, shredded phyllo dough, ginger ale, peanut caramel candy bars
Contestants are chefs who operate food trucks and carts.
Rory MacDonald, Head Pastry Chef, Tocqueville, New York, NY
Stephen Hartigan, Private Chef, The Field, Bridgeport, CT
Part 3 of 5. The tortilla chip lunch kit in the appetizer round included tortilla chips and some salsa.
This is the first episode to feature an all-female panel of judges.
During each of the three rounds, Chef Matarese failed to complete plating his dishes.
Jeremiah Bullfrog, Chef and Owner, gastroPod Mobile Gourmet, Miami, FL
lamb ribs, kumquats, variegated radicchio, cherry spoon fruit
black mission figs, slivered almonds, lemons
lamb ribs, rainbow chard, loaded baked potato,cherry moonshine
Samantha Buyskes, Chef and Restaurateur, Simply Red Bistro, Ithaca, NY
Sandy Davis, Catering Chef, Showstoppers Catering at Union Theological Seminary, New York, NY
ham steaks, mangos, corn bread, ricotta cheese
Justin Werner, Executive Sous chef, Colicchio & Sons, New York, NY
Melinda Dorn, Sous chef and Instructor, New York, NY
rum raisin ice cream, broccoli spigarello, potato tots, potted meat
duck breast, artichoke, champagne, peanut butter and jelly
crescent roll dough, pickled apricots, salted caramel sauce, candied mushrooms
sea buckthorn juice, waffle cones, vanilla yogurt cups, lime curd
rack of lamb, ruby port, brussels sprouts, white chocolate chips
ground turkey, black garlic, raspberries, pickled watermelon rind
Jonathan Doar, Sous chef, Fishtail by David Burke, New York, NY
banana splits with palm sugar ice cream, white chocolate, red olives, milky raw sake
Chopped Champions Event, Round Four: Bring It!
Greg Louganis, Charity: Kids international
Michael Bicocchi, Executive Chef, Flex Mussels, New York, NY
stout beer, empanada wrappers, peaches, marshmallow spread
dulce de leche, pineapple, sesame seed buns, apricot paste
Maurice "Mo" Hurley, Executive Chef, Valbella, New York, NY
Eleanor Wolper, Executive Chef, New York, NY
Zach Meloy, Chef and Restaurateur, Push Start Kitchen, Atlanta, GA
Lester Walker, Executive Chef, Copia, New York, NY
banana pudding, leftover marmalade packets, broken crackers, leftover bacon
pasilla chiles, peppermint patties, sour cream, boniatos
Ian Muntzert, Chef de cuisine, Commonwealth, San Francisco, CA
Roxanne Spruance, Executive Chef, Allison Eighteen, New York, NY
leftover shepherd's pie, leftover hard-boiled eggs, hot sauce packets, leftover broccoli casserole
Yes, Virginia, There is a Chopping Block
plums, candy canes, fruitcake, hot cocoa mix

Brandon Bryant 73-yard interception return

Fabian Ludwig, Executive Chef, Gramercy Park Hotel, New York, NY
smoked turkey legs, hominy, corn bread, gummy turkey feet
Asian pears, croissants, haricots verts, rattlesnake meat
Greg Grossman, Student, Professional Children's School, New York, NY
Joe Dobias, Chef and Restaurateur, Joe Doe Restaurant, New York, NY
flour tortillas, prosecco, Canadian bacon, roasted chestnuts
Cornish hens, baby beets, celeriac, blueberry balsamic vinegar
nachos, chicken fingers, candy apples, baby corn
Ayesha Nurdjaja, Executive Chef, Il Bordello, New York, NY
Part 4 of a 5-part competition for $50,000 for a charity of the winner's choice.
Stephanie Mishoe, Pastry Chef, Charleston, SC
Germano Minen, Chef & Owner, Hostaria del Piccolo, Santa Monica & Venice, CA
Adam Sternberg, Executive Chef, 36 Main, New Paltz, NY
rack of antelope, stinging nettles, jicama, port wine cheese
manchego, garrotxa, fig spread, tarragon
sour beer, cherimoya, raspberries, brown bread in a can
Tagan Couch, Food Truck Chef/Owner, The Gypsy Kit, Austin, TX
blueberries, bread & butter pickles, saffron, fruit ring cereal
quail, escarole, chocolate-covered raisins, coconut
Denis Weekes, Executive Chef, World Yacht, New York, NY
Mexican chocolate, mostarda, soft tofu, pretzel rods
Joyce Brandes, Chef de cuisine, DuMont Burger, Brooklyn, NY
smoked eel, cream cheese spread, quince paste, hericots verts
Monique King, Chef and Owner, Firefly Bistro, South Pasadena, CA
baby zucchini, marcona almonds, mojama, coconut macaroons
red carrots, Chinese okra, potato knishes, ocean perch
duck confit, red cherry peppers, frozen naan, vanilla beans
Justin Bazdarich, Chef and Restaurateur, Speedy Romeo, Brooklyn, NY
Nico Romo, Culinary Director/French Master Chef, Fish Restaurant, Charleston, SC
Peanut caramel chocolate bars, Chinese five spice, coconut milk, banana chips
baby kiwi, Israeli couscous, rice paper, saffron
Lauren Kyles, Head Chef, Daily Grill & Public School, Los Angeles, CA
chicken soup, ground pork, pattypan squash, barbecue sauce
This episode featured chefs who were eliminated in previous episodes for making egregious mistakes. Fans were given a chance to select the competitors for the episode via an Internet poll.
Peter Klein, Executive Chef and Part Owner, Chow Bar, New York, NY
flank steak, chicory, pepino melon, granola bars
yellow miso, pork shoulder, mountain yam, astronaut ice cream
Megan Johnson, Executive Chef, Elsewhere / Casellula Cheese & Wine Café, New York, NY
brook trout, cream corn, kale chips, bacon flavored vodka
udon noodles, watermelon radish, razor clams, pickled eggplant
rosewater syrup, almond butter, rambutans, mashed potato candy
biscuit dough, pistachios, dried hibiscus flowers, black olives
goat leg, dried hibiscus flower, pattypan squash, trail mix
karela, blueberries, fregola, Scottish red leg partridge
Maristella Innocenti, Owner and Chef, Matilda, New York, NY
Ryan McLaughlin, Chef de cuisine, The Vanderbilt, Brooklyn, NY
chocolate stout, white chocolate, pork chops, malted milk powder
Celinda Norton, Chef & Food Blogger, Seattle, WA
Joel Allette, James Baldwin High School and 4Food Restaurant, New York, NY
Tasha Smith, Charity: Planned Parenthood
Licia Kassim, Executive Chef, Mashmomack Fish & Game, Pine Plains, NY
Helen Park, Executive Chef, New York, NY
Doug Keiles, Competitive Barbecue Champion and Pitmaster, Ribs Within BBQ Team, Hillsbourough, NJ
Kansas City style barbecue sauce, bananas, whole coconut, smoked almonds
kettle-style potato chips, black currant jam, red Anjou pears, Japanese mayonnaise
Teah Evans, Chef, FireFly American Bistro, Manasquan, NJ
Martha Esquivel, Executive Chef, Luminarias Restaurant, Monterey Park, CA
Ian Kokkeler, Chef, Trace Restaurant at W Austin, Austin, TX
Switchel, lime leaves, meringue cookies, baked sweet potatoes
Monique Barrow, Sous chef, Murphy's, Atlanta, GA
pork rinds, galangal, purple kohlrabi, rabbit legs and thighs

Soundarya Rajinikanth Ashwin, Soundarya Rajinikanth

Tony Kang, Sous chef, Brookville Country Club, Upper Brookville, NY
Tynan Gibson, Chef de Cuisine, Tasty n Sons, Portland, OR
Scottish red-legged partridge, peanut butter taffy, lacinato kale, red curry paste
Mina Newman, Executive Chef, Christos Steakhouse, Astoria, NY
Noah Blöm, Chef & Owner, Arc Food & Libations, Costa Mesa, CA
spaetzle, moustalevria, walnuts, Japanese cola candy
Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, PA
Jennifer Cole, Executive Chef, Taberna, New York, NY
Josie Gordon, Personal Chef, New York, NY
Phil Crispo, Assistant Culinary Professor, Culinary Institute of America, Hyde Park, NY
oysters, pomegranate juice, red chard, gingerbread cookie dough
Lola Garand, Freelance Consulting Chef, New York, NY
Ian Friedman, Executive Chef, Rainwater Grill, New York, NY
cube steak, salsa, queso fresco, frozen french fries
shrimp, oatmeal, butternut squash, umeboshi
Michael Israel, Food Truck Chef/Owner, MOE Deli, Los Angeles, CA
Eddie Canlon, Chef and Restaurateur, Canlon's Restaurant, Staten Island, NY
smoked catfish, ricotta salata, giant jawbreaker, watermelon soda
Chopped Champions Event, Round One: The Ultimate Face-off
All of the chefs competing in this episode were amateurs. They wore regular chef's attire during the competition. Chef Biaggi was rewarded with an authentic Chopped chef's coat at the end.
quail, guava nectar, udon noodles, dinosaur kale
Matthew Marchese, Personal Chef, New York, NY
Andrea Bergquist, Executive Chef, New York, NY
This is the first episode to feature four chefs who are natives of different countries.
Amy Roth, Chef and Owner, Amy Kate Catering, New York, NY
fresh pasta sheets, plum tomatoes, basil, white chocolate
Faye Hess, Cooking Teacher and Blogger, "FayeFood" food blog, New York, NY
Simon Lange, Chef and Restaurateur, Apartment 138, Brooklyn, NY
Flannery Klette-Kolton, Caterer, Big Little Get Together, New York, NY
This episode featured four past runners-up.

* Darth Vader:
** James Earl Jones
** Brock Peters
** Scott Lawrence
** Matt Sloan
** Phil LaMarr
** Eddie Pittman
*Anakin Skywalker:
** David Birney
** Jake Lloyd
** Matt Levin
** Mat Lucas
** Scott Lawrence
** Frankie Ryan Manriquez
** Matt Lanter
** David Scott
** Kirby Morrow

Sung Uni Lee, Culinary Instructor, Brooklyn, NY
red currant jam, merguez sausage, broccoli
pheasant, Brussels sprouts, candy apples, sparkling cider
brie, rutabaga, frozen cranberries, English muffins
PJ Calapa, Sous chef, Nobu Fifty Seven, New York, NY
Gwen LePape, Executive Chef, New York, NY
broccoli rabe, chicken tenders, baked pizza dough, sour gummy candies
Italian sausage, tiny ice cream spheres, baby mustard greens, sunflower seeds
kielbasa, pepperoncini, fingerling potatoes, tarragon
Cindy Tinnel, Cook, Henry C. Maxwell Elementary School, Nashville, TN
scallops, collard greens, anchovies, sour cream
John Lawson, Sous chef, Gordon Ramsay at The London, New York, NY
All basket ingredients were leftovers. All contestants were chopped judges and were competing for charity.
Megan Fells, Chef and Restaurateur, The Artist's Palate, Poughkeepsie, NY
Rory Philipson, Chef and Owner, The Blue Bottle Cafe, Hopewell, NJ
Rick Giffen, Executive Chef, Stratosphere Las Vegas, Las Vegas, NV

* Alexandar Matović
* Sotiris Manolopoulos
* Miloš Šakota
* Nikos Dimitriou
* Alexis Falekas
* Kostas Mamalis

; Athletic trainer
* Thanasis Alexandrakis

; Physiotherapist
* Stavros Toilos
* Giannis Makrogiannakis
* Rihardos Kamposos

; Team Manager
* Giorgos Hinas

butter crackers, grapefruit, feta cheese, gin
Chef Klette-Kolton is the business partner of Lauren Gerrie, runner-up of the second Chopped Champions tournament.
Chef Frish serves as sous chef for Iron Chef Marc Forgione on Iron Chef America.
gin liqueur, huckleberries, beignet mix, chicory coffee
beer can chicken, jalapeño popper, collard greens, truffle honey
quail eggs, pound cake, whole coconut, strawberry cream tequila
All-Stars Tournament: Round Three – Notable Chefs
Corinne Trang, Chef and Educator, Westport, CT
panforte, pancetta, pink currants, crème fraîche
Timothy Peterson, Sous Chef, Beauty & Essex and The Stanton Social, New York, NY
Jason Stude, Chef de cuisine, Second Bar + Kitchen, Austin, TX
banana chips, sugar cane, almond butter, umeboshi
Merlin Tlapa, Executive Chef, Nino's 208, New York, NY
Kris Wessel, Chef and Restaurateur, Red Light, Miami, FL
Sonia El-Nawal, Chef Consultant, New York, NY
Eva Winans, Line Cook, Bay Street Biergarten, Charleston, SC
Nikki Hill, Chef & Caterer, Earl's Gourmet Grub & La Copine, Los Angeles, CA
Natalia Machado, Junior Executive Chef, Industria Argentina, New York, NY
mussels, blue cheese stuffed olives, saffron, añejo tequila
teething biscuits, Hungarian hot peppers, raspberries, canned haggis
black radishes, smoked beef tongue, garbanzo beans, Italian anchovies
Brian Kevorkian, Line Cook, New York, NY
cherry tomatoes, silken tofu, ginger snaps, cocoa nibs
clementines, cheese wedges, Aleppo pepper, frozen hot chocolate
piadina, purple malabar spinach, preserved lemon,veal cutlet
carrot juice, almond flour, candied ginger, honeycomb
Jonathan Kavourakis, The Stanton Social, New York, NY
mille crepe cake, snow crab claws, kohlrabi, Bloody Mary
Owen Clark, Executive Chef, Gwynnett Street Restaurant, Brooklyn, NY
Lisa Beels, Executive Chef and Entrepreneur, Haute Palate and Petite Palate, New York, NY
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.
barramundi, apricot paste, poblano peppers, abbey style beer

Gabe Myles 32-yard touchdown pass from Dak Prescott, Westin Graves kick good

Brittanny Evans, Sous chef, Northern Spy Food Co., New York, NY
chicken livers, marrowfat peas, watermelon, chicken tenders
Sachem "Son" Allison, Executive Chef, SavorNY, New York, NY
rib-eye steak, mashed potatoes, ketchup packets, Greek salad
Ming Lu, Line Cook, Le Cirque, New York, NY
Christopher Pappas , from: Long Island, NY
bison, dried mango, leeks, Belgian-style ale
Jimmy Wang, Chef & Consultant, former owner of Hot Stuff Café, San Gabriel, CA
The original airing of this episode was as a lead-in to Food Network's The Great Food Truck Race. All the chefs operate food trucks. Hop Phan also appeared on Cutthroat Kitchen.
Heather Priest, Personal Chef, Greenwich, CT
Madeline Lanciani, Pastry Chef, Duane Park Patisserie, New York, NY
Ryan Whyte, Sous Chef, Restaurant St. Jack, Portland, OR
abalone, wasabi candy canes, beef jerky sticks, yellow snack cakes
Gianfranco Franzese, Chef and Restaurateur, Pasticceria Bruno, Staten Island, NY
Romilly Newman, "Little Girl in the Kitchen" food blog, New York, NY