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A Chat with Branzino's Chef Mike Stollenwerk

A Chat with Branzino's Chef Mike Stollenwerk

Chefs shuffle around all the time, but for Chef Mike Stollenwerk, his recent relocation is a major one. From a little place called Fish, to an upscale Rittenhouse Italian spot named for a fish, his arrival at Branzino has inspired big plans in a big, brand new kitchen. Stollenwerk, who won Philadelphia Magazine’s Best New Restaurant in 2010’s Best of Philly, has garnered good press in Bon Appétit and The New York Times, and has been a featured chef at the James Beard House multiple times, is more than ready for the challenge.

We recently caught up with Chef Stollenwerk at a white linen draped table under the crystal chandeliers in Branzino’s dining room to talk about what’s next.

The Daily Meal: When did you start here at Branzino?
Chef Mike Stollenwerk:
I started here about a month ago, the beginning of April. It’s going well so far; we’re going through the menu changes for the lunch and dinner menus, and we started brunch on Mother’s Day. We’re not making it too sophisticated, but just modernizing and refining the menu. We haven’t moved to the kitchen downstairs yet, but once we do that it will be really special.

Tell us about this new kitchen!
It is state of the art and a lot of space, like 2,500 square feet. There’s a separate prep kitchen, separate line, separate cold station. Everything is brand new. It’s like getting a brand new car - you don’t have to worry about it breaking down for a while, so that will be nice.

One major new thing is that we’re going to start a charcuterie program; I’m HACCP (Hazard Analysis of Critical Control Points) certified, which is like a sanitation certificate times ten. You need it if you’re smoking food, using sous vide, anything where the food is in the temperature danger zone for a long time, but it’s controlled by salt or air. So we’ll submit our HACCP plan to the city and after it’s approved, we can actually sell our charcuterie retail.

We definitely want to get some long-term stuff hanging up, like prosciutto, stuff that takes a while. My wife’s grandparents are from Italy, and her granddad was a butcher his whole life, so he’s taught me to do like, the cacciatorini, those little dried sausages, capicola, and all that stuff. Then it will be kind of cool to get into cheese making, which we can definitely use our space for. We’re going to can our tomato sauce with peak summer tomatoes, too. The bigger kitchen gives us a chance to do all this stuff.

What’s your approach with the menu? Are you revamping or it or creating a hybrid of old and new?
The first couple weeks I was here, we kept the menu the same, just so I could see what people order, and now we’re refining it a little. If it’s simple and good, that’s what we want. That’s the way I cook. I want you to taste what’s on your plate… I’m not going to mask it with a “dirt” or a foam.

One of my favorite new dishes on the menu right now is a roasted lamb belly. We marinate it overnight and roast it really slow for four hours the next day so the skin gets nice and crispy on top. It’s a lot like pork belly, but it’s a little richer.

I’m also working on the vitello tonnato, which is Italian veal and tuna. We cut a little rectangle of tuna and wrap it with a veal cutlet and sous vide it so it sort of glues itself together. Then we sear it and slice it, and it looks like raw veal tenderloin, but the middle is tuna. It’s pretty cool. We’re also doing a lot of homemade pastas, like English pea tortellini with a scallop nage; lots of spring ingredients right now.

How has your transition from Fish been? Does coming to a new restaurant give you a surge of creative energy, or do you hold back at first?
My family background is Italian, so this is how I’ve eaten my whole life, but professionally, I’m used to doing just all seafood, and more American-style. But the challenge is the fun of it. The challenge and all the stuff going on here: the outdoor patio, the new kitchen, all the room for growth - that is what brought me here.

What do you like to eat?
I mean at home I eat sandwiches, but out, I like to eat straightforward food, simple but big flavors and good quality. A roasted chicken or a piece of braised meat or a steak from the grill... I like when food can speak for itself.

Have you always been a cook or a chef by trade?
Yeah, it started when I was a teenager. I wanted to buy a water bed when I was 13 and my mom said if I got a job I could buy it. So I went out, got hired as a busboy, saved up, and I bought it! And from there, I was really intrigued by the kitchen. By 14 I was fry cook, moved my way up the line, and then I started working in the Washington Inn in Cape May, which is pretty fine dining. From there I went to school at Academy of Culinary Arts in Mays Landing, New Jersey.

I kind of dragged my feet about school. I was already a sous chef at the Washington Inn, so I had a lot of experience, which was actually an amazing thing to have when I went to school. I took so much more out of school than the average person who goes in. Some kids I went to school with had never even seen a kitchen. Our class started with 200 kids and graduated with 40, the drop-out rate is ridiculous. People get into cooking because they think they’re going to party like rock stars every night, and don’t realize the hours and how much work has to go into it. If your heart’s not in it, you’ll give up.

What’s the first thing that you made that excited you?
My memories of cooking stem from cooking for my brother when we were both little. It was a fridge raid. We’d find steak, mustard, steak sauce, and just mixed everything together to see what would come of it. Sometimes it came out really good! But we had to use a thin pan and everything would burn really fast. I used to hate it, but it was our only pan.

Seafood is my specialty now, and I remember when I was younger, going crabbing then cooking the crabs, making a whole day out of it. Simple stuff like that has stuck with me.


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Sunday, June 28, 2015

Hilltop Flyer

Portland's giving me a hell of a view.

Our Air B 'n B digs are in a posh house that's perched at the top of Nob Hill in what's called Hillside because it is. Sort of an Arts and Crafts-style house - dark wood floors and window frames, four or five levels and unusually-shaped windows everywhere - it's got a view only swells could afford.

From the balcony off the music room (black grand piano) unfolds a panorama encompassing the bridge, city and more pine trees than I've ever seen in one place. They're so ubiquitous that when we were downtown earlier, I spotted the pointed tops of pines between high rise buildings.

One reason I was eager to come to Portland is because of years of hearing how similar it is to Richmond, meaning I expected beards, tattoos and skinny jeans. Check, check and check.

What I didn't anticipate was how seriously they take their Portlandia status. An ad for chewing tobacco touted, "Portland only does local," meaning, I guess, that even dip aficionados can expect chaw from these here hills.

My newest past time is reading people's chests because apparently, they wear their thoughts. To wit, "Suck, Feattle." I didn't even know what that meant at first. "Beach, please?" is no doubt a nod to Portland's current heatwave, which is wilting locals used to far more temperate summers. "No pity in the Rose City" is, we're guessing, a sports reference since there was a soccer game today with many people sporting team scarves.

While I knew in advance that it's called the City of Roses, after two walkabouts, it's easy to see why. Enormous rose bushes are in bloom everywhere, evident even last night when we walked to dinner in the dark because it seems that Portland, or at least Hillside, eschews street lights. It's dark in these here neighborhoods.

Last night's dinner at Papa Haydn's featured a savvy server, Argyle Brut to celebrate our arrival and a savory bread pudding with roasted corn, onions, chives and a blackberry compote to die for.

The local Argyle is notable because at brunch today at Rose & Raven, there was a bottle of it on the bar and written on it was, "Thanks for participating in bubbles week." Wouldn't it be something to think that Richmond might take a page from Portland and institute a bubbles week with featured sparklings all over town? A girl can dream, can't she?

Our brunch sparkler was Monmousseau Brut Rose, which went well with my farmer's market quiche, bacon and salad, savored in a LEEDS-certified former carriage house with great charm. So far, everyone's been friendly and oh-so helpful about making suggestions for the visiting Richmond contingent.

I'm not going to lie, the walk back up Hillside from town is not for the faint of heart or out-of-shape, but I love the advantage it gives me in eating and drinking at will. Add in that around every corner is a new view, interesting architecture and lush gardens and it's a recipe for walking. Today we encountered a huge sculpture of a duck (goose?), made entirely of metal objects and parts such as baking pans, car grills and spatulas.

Their downtown was about as deserted as Richmond's on a Sunday, but that didn't stop us from walking through parks (both the one originally designated for men and the one for women. we mustn't mix our sexes in the park, my dear) and over to the Portland Art Museum.

Richmond's VMFA wins this one hands down. Despite work from Fragonard, Boucher, Delacroix, Corbet, Rousseau and Boudin, it was a bit thin, at least from what we saw.

Everyone insisted we needed to visit Powell's Book Store and let me tell you what. Powell's is paralyzing. Walking into a book store that spans a block and multiple floors and even a book devotee such as myself is immobilized. I contented myself with browsing the Portland table before crying uncle and leaving.

Climbing the hill to our temporary home, I spotted many windows open and fans oscillating just inside. Oregonians are clearly withering under the heat, which by Richmond standards is negligible, as is the humidity.

A girl on a bike struggled to carry a box fan still in the box as she pedaled. Earlier we'd passed a sign for the "skate route," with a skateboarder symbol.

Work it, Portland. You're like Richmond on steroids with less ink.


Nineth annual pebble beach food & wine, MAR 31 – APR 3, 2016, Pebble Beach, CA

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Enjoy 4 days of the decadent in food and wine with an epic epicurean
event, Pebble Beach Food and Wine. One of the country’s premier destinations, bringing together the world’s most revered culinary
talent for 3 nights and 4 days of epicurean excellence. Attendees are invited to explore the three world-class resorts including The Inn at Spanish Bay, Lodge at Pebble Beach, and Casa Palmero, where more than 100 renowned chefs and 250 distinguished wineries come together to showcase a dynamic weekend of exceptional lunches, dinners, cooking demos, chef collaborations, and experience the amazing Grand Tastings, featuring the industry’s leading experts and most coveted restaurants in the world. Participants include
nationally and internationally acclaimed chefs such as Daniel Boulud, Gavin Kaysen, Stephanie Prida, Bryce Shuman, Philip Tessier, Dave Beran, Jérôme Bocuse, Mathew Peters and Joshua Skenes,will showcase the skills that place them among the world’s very best.

Highlights from the ninth annual Pebble Beach Food & Wine:

Lunches & Dinners:

    : Chef Christopher Kostow‘s three Michelin stars at the Restaurant at Meadowood require a discipline of technique and talent. This year at Pebble Beach, Kostow and business partner Nathaniel Dorn will relax a bit as they début the family-style cuisine that epitomizes the “New Napa Experience.” Kostow and Dorn’s event will offer guests a sneak peek taste of their upcoming new restaurant in St. Helena, offering guests another “only at Pebble Beach” dining experience

Date: Saturday, April 2, 2016 from 6:30p.m. – 10:30 p.m.

    Welcome to South Australia: our sunburnt land of wide blue skies and ochre desert sands, of vineyard-laden hills and clear ocean waters. Take a culinary adventure where the produce is real and the wines are robust and unique. Join Tasting Australia Creative Director Chef Simon Bryant and Barossa Chef Lachlan Colwill on an epicurean journey through some of Australia’s most iconic food and wine regions. Travel through South Australia via Kangaroo Island’s pristine beauty, stunning coastline, and world-renowned vineyards. U.S. chefs Michel Nischan and Bruce Kalman will join Simon and Lachlan to guide you through the flavors of South Australia.

Date: Friday, April 1, 2016 from 6:30 p.m. – 10:30 p.m.

    Pebble Beach Food & Wine is very proud to host San Francisco’s most amazing culinary couple for the annual lunch at Restaurant 1833. Chefs Stuart Brioza and Nicole Krasinsky of State Bird Provisions and The Progress have re-invigorated the Bay Area dining scene with what many consider to be the two of San Francisco’s best restaurant additions in decades. They’ll join Restaurant 1833 Executive Chef Jason Franey to create an extraordinary lunch, available “only at Pebble Beach.”

Date: Friday, April 1, 2016 from 12:00 p.m. – 2:30 p.m.

Wine Seminars:

    : In the words of acclaimed singer James Brown, “This is a man’s world, but it wouldn’t be nothing, nothing without a woman or a girl.” Historically speaking, the wine industry has been heavily dominated by males, but at the end of the day, are women intuitively and biologically better tasters of wine? This unique seminar allows guests to explore the world of wine through a female’s perspective with moderator Christie Dufault, Culinary Institute of America’s Associate Professor and all female Master Sommeliers Gillian Balance, June Rodil and Emily Wines. Taste through a flight of wines together while discussing the intersection of physiology, psychology and gender.

Date: Saturday, April 2, 2016 from 10:00 a.m. – 11:15 a.m.

    : Ever wonder why certain wines are bottled in larger formats than the traditional 750 mL? Did you know that the average glassblower’s lung capacity was between 700 – 800 mL of air, such that the volume gradually standardized? Many winemakers and sommeliers nevertheless feel that the 1.5 L size bottle is preferable for ageing. Can you tell the difference in the glass? Join the fun exploration of comparative tasting while addressing the the age old question, “Does size matter?”

Date: Sunday, April 3, 2016 from 10:00 a.m. – 11:15 a.m.

    : Drunk by James Bond and beloved by connoisseurs the world around, Champagne Bollinger is synonymous with luxury. It is also the only Champagne house to receive the prestigious “Enterprise du Patrimoine Vivant” award, the French government’s highest award given to businesses. Bollinger is France, a living heritage, and Pebble Beach Food & Wine is thrilled to host an unparalleled retrospective tasting of their top cuvée, “Grande Année.”

Date: Sunday, April 3, 2016 from 10:00 a.m – 11:15 a.m.

Cooking Demonstrations:

    It’s no surprise that Cat Cora has become a world renowned chef. In 2005, she made television history on Food Network’s “Iron Chef America” as the first and only female Iron Chef, and in November 2006 Bon Appétit Magazine bestowed her with their “Teacher of the Year Award,” an honor she calls, “the greatest recognition she could achieve as a chef.” That same month, she was also bestowed with another great culinary distinction when she was named Executive Chef of Bon Appétit. Since then, Cora has continued to evolve her craft, becoming an accomplished author, restaurateur, contributing editor, philanthropist, and television host.

Date: Saturday, April 2, 2016 from 10:00 a.m. – 11:15 a.m.

    : Dubbed the “Culinary Olympics,” the Bocuse d’Or is the culinary arts’ most respected international cooking competition, one in which the world’s best converge on Lyon, France for a marathon five and a half hour chef extravaganza in front of thousands of cheering fans. At this year’s Pebble Beach Food & Wine, the United States representatives from Chef Bocuse’s premier culinary event, including Daniel Boulud, Gavin Kaysen, Stephanie Prida, Bryce Shuman, Philip Tessier, Dave Beran, Jérôme Bocuse, Mathew Peters and Joshua Skenes, will showcase the skills that place them among the world’s very best.


The 9th Annual Pebble Beach Food & Wine kicks off on Thursday MAR 31 at 6 PM at the famous Inn at Spanish Bay for a night of unbridled indulgence. The Opening Night Reception features delicious bites from from 23 top chefs and tasting of over 200 domestic and international wines
Get your ticket now!

With 22 dedicated wine seminars over the course of the weekend, Pebble Beach Food and Wine is the perfect place for the true wine connoisseur. Whether you prefer to compare a broad spectrum of wines within a certain varietal, discover the diverse range of wines that one winery can produce, or taste how different the same wine from the same vineyard can be depending on the vintage, Pebble Beach Food and Wine offers the experience you’re looking for. Whatever tasting you visit, you’re assured to be trying the finest wines the world has to offer. A few events with tickets are still available: Get your ticket here!

At Pebble Beach Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn.

Three total weekend packages are available. Tickets can be purchased at: Pebble Beach Food and Wine website.

I’m so looking forward to support this great cause epicurean event, as well as meeting these chefs, and industry influencers. There’s so much to learn, to explore, and to be inspired.

Don’t forget to harshtag us on Twitter, Instagram, Facebook #PBFW @PBFW @DiningOutVegas @DepLifestyleMag and @1MandaBear.

Pebble Beach Food & Wine Hotels

Many of the motels and hotels at Pebble Beach are within walking distance or just 10, 15 minutes drive to the Pebble Beach Food & Wine events. Nearby options, search in Carmel-by-the-Sea, Pacific Grove and Monterey also provide easy access to the event with shuttles daily by half an hour or an hour, please check www.PBFW.com website for details. To check for hotels availability here Travelocity.com/Hotels

Pebble Beach Food & Wine:

Website | Facebook.com | Twitter.com | Instagram

by Manda Bear – Twitter | Instagram


Fitness: Getting Barry’d

T he door opens, and Barry’s Bootcamp instructor Nichole ushers a mix of workout gear-clad “loyalists” and first-timers into the Red Room. Spots are pre-assigned, so everyone knows where to go—half grab weights and head to two rows of benches with the other half hopping up on treadmills. Reminiscent of a night club, Barry’s signature lighting casts a red glow over the space and a state-of-the-art sound system pumps out pulsing loud music. Zipping past the benches, Nichole calls out, “Bring that weight behind your head. Two pulses and PUSH IT UP!” Like a rockstar working the stage, blond ponytail flying, she whips over to the line of treadmills: “Get ready for six, seven or eight. You’re going to give me that speed in three, two, one. NOW!”

The Peninsula just got Barry’d. With recently-opened studios in Burlingame and Stanford Shopping Center, Barry’s immersive cardio and strength interval workout is the newest addition to local group fitness offerings. We talked with Bay Area managing partner Adam Shane about Barry’s putting boots on the ground on the Peninsula.

Barry’s was originally founded in 1998 in West Hollywood and has 50 locations worldwide. Why is 2019 the year for Barry’s to open on the Peninsula?

Honestly, I’ve been looking on the Peninsula for a long, long time. The real estate market in the Bay Area is as tight as any in the world, and so we’ve been really working hard to find the right locations on the Peninsula. We’re very excited about Palo Alto, Burlingame and Santana Row in San Jose, which is starting construction in early March. We’re thrilled about the growth this year. Barry’s has truly become a global lifestyle brand.

What do you mean by lifestyle brand?

People want to have Barry’s where they live and where they work, so if you’re on the Peninsula and you’re commuting to San Francisco or vice versa, you have Barry’s as part of your lifestyle. It’s one of the stops in your routine and it’s a part of your community. When you think about your Barry’s class, it’s 50 minutes to an hour and then after class, you’re meeting friends or going out for brunch or going shopping at Stanford Shopping Center or on Burlingame Avenue. In cities like Burlingame and Palo Alto, you’re doing everything—you’re shopping, you’re eating and you’re working out.

How do the two Peninsula studios reflect their locations?

Within the four walls of Barry’s, you are always going to have your workout room, what we call the Red Room because it has red lights, lockers, men’s and women’s locker rooms, which are fully amenitized, a retail area and our signature Fuel Bar, where we do smoothies and shakes and grab-and-go items. When you walk into each location, they look and feel like you’re at Barry’s, but each location is somewhat unique in the sense of how we build them out and think through the design. In Burlingame, it has an old refurbished barn look that’s really cool, hip and current and then we put a brand new storefront on so it’s a modern glass building. In Palo Alto, we did a new glass facade with a wood slat structure that really takes in the personality of Stanford Shopping Center.

Describe the idea behind boutique fitness.

There’s big box fitness, which is a big facility, 20,000-plus square feet, where you’re lifting weights, doing cardio, maybe doing a class or all sorts of different things. Boutique fitness is a smaller facility specializing in one or maybe two programs. Barry’s really was the first of its kind to have a workout where you were running on the treadmill and strength training on the floor, and that combination over the years became the signature of Barry’s Bootcamp. I think group fitness as a whole—Barry’s Bootcamp, spinning and cycling, yoga and pilates—has spawned a whole new industry of boutique fitness that is growing exponentially on almost every corner of every street in every major city.

Tell us about Barry’s workout.

Interval training is the essence of what we do. It brings the heart rate up, it builds lean muscle, it burns fat and that combination is really what works and gets results, and we have fun doing it. Working out is always work, but the more fun you have, the more you want to come back. The instructors coach you through every move, really trying to get you to maximize your output, and I think people tend to surprise themselves with what they’re able to do.

You make a big deal about the community aspect of Barry’s. What’s the story there?

Barry’s just has that fun, hip, high energy, and when you’re in a room with that energy and other people around you, it is really inspiring and motivating and I think that’s all part of it. That’s the group fitness experience, in particular, with Barry’s. Everyone around you is really driving towards the same thing and I think that carries people through and pushes them a little harder. If I was to take class next to you and I’m running or sprinting at a ten on the treadmill and you’re sprinting at a six, it’s all good. You’re pushing yourself. I’m pushing myself. We’re doing it together, we’re doing it next to each other, we’re high-fiving each other through it.

How much does a workout cost?

Our single class rate is $35, if you wanted to buy just one class. The larger the class package you buy, the more the price comes down. We always offer a really good first-time three-pack promotion, so look for that too.

Back in the Red Room, it’s the final minutes of class, and Nichole is whipping the fervor up even higher. “If not now, when are you going to do it?” she challenges the benches, followed by a quick sprint to the treadmills. “Give me that 9, 10, 11!” she demands. “I want to see a number you haven’t seen yet. I want you to surprise yourself!” Finally, at last, the red lights dim and it’s cool-down time. Sweat, exhaustion, relief. “We are all about empowering each other in here,” Nicole says, offering up a final high-five. “That was nothing short of incredible!”

Get sweaty

1333 Howard Avenue, Burlingame

Stanford Shopping Center #228, Palo Alto


First Day at NAPA VALLEY FILM FESTIVAL NOV 11, 2015

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The Napa Valley Film Festival (NVFF) is the ultimate celebration of film, food and wine, in the picturesque towns of Napa, Yountville, St. Helena and Calistoga at the most colorful time of year, November 11-15, 2015. In addition to amazing films, attendees enjoy industry panels, culinary demonstrations, wine tasting pavilions, special events and parties, winemaker dinners and more.

The opening day and night of the Napa Valley Film Festival on Wednesday, November 11, 2015. The Opening Night World Premiere Screening of SOMM: INTO THE BOTTLE and Somm: Into the Bottle Opening Night Party with Director Jason Wise and documentary subjects Steve Mathiasson, Festival Co-Founders Marc Lhormer & Brenda Lhormer and many more.

There’s about 120 films will be screening this year, just as last year. There’s more seats added this year with three more theaters showing. The opening night much anticipated with medias, movie lovers, and Festival pass holders at the Uptown Theater got turned away.

This is our first year cover Napa Vally Film Festival and we were disappointed with the process from the BWR PR company. We didn’t get to see the Somm: Into The Bottle, and we didn’t get to meet any of the documented Master Sommelier nor director Jason Wise. We can’t share with you how good to movie was.

YOUNTVILLE, CA – NOVEMBER 11: Members of the Recycled Orchestra of Cateura, from the film ‘Landfill Harmonic’ at the Lincoln Theatre during a screening of the film at the 2015 Napa Valley Film Festival on November 11, 2015 in Yountville, California. (Photo by Frank Micelotta/PictureGroup)

The Carol screening with Producer Christine Vachon and Composer Carter Burwell was on the Opening Night Red Carpet. The screening, Q&A and concert for Landfillharmonic, featuring 24 children from the Paraguayan musical group, the Recycled Orchestra of Cateura, performing with their musical instruments made entirely out of garbage at the 2015 Napa Valley Film Festival.

NAPA, CA – NOVEMBER 11: Q&A for the film ‘Somm: Into the Bottle’ at the Napa Uptown Theatre at the 2015 Napa Valley Film Festival on November 11, 2015 in Napa, California. (Photo by Bob McClenahan/PictureGroup)

We are looking forward for screenings of the award-winning dark comedy MOMENTS OF CLARITY, part of the Narrative Feature Competition. The film stars Lyndsy Fonseca (How I Met Your Mother, KICK-ASS), Xander Berkeley (24, Nikita), Eric Roberts (LAZARUS RISING, RUNAWAY TRAIN), Mackenzie Astin (The Facts of Life, IN LOVE AND WAR, IRON WILL), breakout star lead actress/producer/co-writer Kristin Wallace(LETHA ACIDENTS, TREE LINE), and Saxon Trainor (SAND CASTLES), also featuring Marguerite Moreau (WET HOT AMERICAN SUMMER), Jonathan Lajoie (The League), Bitty Schram (Monk, A LEAGUE OF THEIR OWN) andA.J. Trauth (WELCOME TO HAPPINESS, Even Stevens). It was directed by Stev Elem, written by Christian Lloyd (and Kristin Wallace), and produced byDavid J. Phillips (and Kristin Wallace).

MOMENTS OF CLARITY is a dark-comedy adventure in which a repressed agoraphobic’s daughter (Kristin Wallace) meets a hardened pastor’s daughter (Lyndsy Fonseca). While escaping their homes to fix a broken camera they end up en route to attend an annual church youth group jamboree and on the way they encounter a host of characters that slowly reveal that their worlds aren’t what they thought they were. Here is the trailer :https://www.youtube.com/watch?v=F7CURsvzOGI

One of the honest and vibrant film, Crafted, directed by Morgan Spurlock, at the Napa Valley Film Festival. Crafted: inspired by the Häagen-Dazs brand’s own artisanal roots and unwavering commitment to master its craft. The brand commissioned Spurlock to direct this unbranded documentary short that explores what the artisan mindset means in today’s world. Like the Häagen-Dazs brand, the documentary film craftsmen demonstrate a keen dedication to perfecting their craft and holding themselves to the highest standards to deliver products of the finest quality. Check them out.


Miami Beach News 11.27.2017

s s u e 305-669-7355 r eI uC l t u r t s& A NOVEMBER 27, 2017 VOL. 35, NO. 48 Champions of Business Panel Highlights O Letter from the Chairman Entrepreneurial Success Stories BY JERRY LIBBIN President & CEO n Thursday, November Miami Beach Chamber of. Показать больше

s s u e 305-669-7355 r eI uC l t u r t s& A NOVEMBER 27, 2017 VOL. 35, NO. 48 Champions of Business Panel Highlights O Letter from the Chairman Entrepreneurial Success Stories BY JERRY LIBBIN President & CEO n Thursday, November Miami Beach Chamber of Commerce 30, the Emerging Leader- ship Council of the Miami The Miami Beach Beach Chamber of Com- Chamber has always merce will host a panel of valued its strong rela- local business leaders from an array of indus- tionship with the City tries, who will educate the audience on suc- of Miami Beach and is cessful business development. The annual pleased to congratulate “City National Champions of Business Panel” the new City of Miami will host distinguished individuals that have Beach Mayor, Dan made recent leaps of progress in their respec- Gelber, and City Commissioners tive businesses and/or careers, each with their Michael Gongora, Mark Samuelian and own unique approach. This traditionally sold- Micky Steinberg for their election vic- o Спрятать


List of Chopped episodes

Notes: This episode featured runners-up from various multi-episode Chopped tournaments who didn't win their final rounds.

  • Appetizer: Wagyu beef, norwis potatoes, pickled avocados, nacho cheesecake
  • Entrée: jalapeño jelly shots, red cabbage, chili dog bread, chicken drumsticks
  • Dessert: soft pretzel dough, kumquats, beer sangria, reuben egg rolls
  • Jennifer Bajsel, Owner & Executive Chef from Dallas, TX (eliminated after the appetizer)
  • Aaron Morrisey, Sous Chef from Edgewater, NJ (eliminated after the entrée)
  • Stephen Hayek, Owner & Executive Chef from Highlands, NJ (eliminated after the dessert)
  • John Bedingfield, Executive Chef from Baltimore, MD (winner)

Notes: Each basket had typical sports/football fan food.

  • Appetizer: dark chocolate ketchup, lychee, corn chips, dark chocolate blackout cake
  • Entrée: milk chocolate pot de crème, rainier cherries, duck livers, giant milk chocolate treat
  • Dessert: white chocolate truffle tower, apricots, aleppo pepper, white hot chocolate
  • Michelle Poteaux, Pastry Chef & Owner from Alexandria, VA (eliminated after the appetizer)
  • Julian Plyter, Pastry Chef & Owner from New York, NY (eliminated after the entrée)
  • Dan Huynh, Executive Pastry Chef from Cupertino, CA (eliminated after the dessert)
  • Melodie Asseraf, Pastry Chef & Owner from New York, NY (winner)

Notes: This was a special all-desserts episode with all pastry chefs. There was chocolate in every basket the first round was dark chocolate, the second round was milk chocolate, and the third round was white chocolate. The first round was extended to 30 minutes. Chef Dan forgot an ingredient in both the second and third round, leading to him getting chopped.

  • Appetizer: pork belly, cheese curds, purple baby Brussels sprouts, bacon roses
  • Entrée: gourmet burger blend, pickled watermelon rind, iceberg lettuce, french fry coated onion rings
  • Dessert: stout beer chocolate ice cream, nectarines, pub cookies, reaper chili beer
  • Nicole Roarke, Chef Consultant from Long Island, NY (eliminated after the appetizer)
  • Jonathan Shepard, Executive Chef from New York, NY (eliminated after the entrée)
  • Diego Sanchez, Executive Chef from New York, NY (eliminated after the dessert)
  • Brittany Rescigno, Head Chef from Sunnyvale, CA (winner)

Notes: The theme of this episode was bacon in the appetizer round, burger ingredients in the entree round, and beer in the dessert round. The gourmet burger blend was a blend of short rib, brisket, and flat iron.

  • Appetizer: Philly cheesesteak bowl, lemon soda, Italian sausage, herbed goat cheese
  • Entrée: deep dish pizza, Canadian bacon, queen weaver ants, Pico Melero
  • Dessert: mac & cheese grilled cheese, honeycrisp apples, salted caramel, Alpine cheese
  • Zack Davis-Wooldridge, Executive Chef from San Francisco, CA (eliminated after the appetizer)
  • Laura Meyer, Head Pizzaiolo from Sacramento, CA (eliminated after the entrée)
  • Rahaf Amer, Executive Chef from Nashville, TN (eliminated after the dessert)
  • Lanfranco Paliotti, Head Chef from Brooklyn, NY (winner)

Notes: This was a cheese themed episode with cheese in every basket. The lemon soda in the first round was an Italian style "limonata" (despite having the brand name obscured, it seemed to be San Pellegrino). The ants in the second round were dried and flavored with basil.

  • Appetizer: bologna cake, tomato soup, celtuce, Cerignola olives
  • Entrée: beef kidneys, stroopwafels, ramps, snow fungus soup
  • Dessert: kransekake, key limes, green almonds, rose syrup
  • Kat Britt, Lead Line Cook from Nashville, TN (eliminated after the appetizer)
  • Doug Rodrigues, Chef from Boston, MA (eliminated after the entrée)
  • Roe Dileo, Chef & Food Director from Dallas, TX (eliminated after the dessert)
  • Jay Rohlfing, Executive Chef from Towson, MD (winner)

Notes: Chef Dileo has competed on Hell's Kitchen In Season 13

  • Appetizer: kinome, raspberry wasabi mustard, buffalo potato tots, chicken hearts
  • Entrée: guinea hen, mixed oca, nopales, 'O pere e 'o musso
  • Dessert: micro lemongrass, strawberry cream liqueur, sour plums, Dutch baby pancakes
  • Cara Nance, Executive Chef from Barrington, RI (eliminated after the appetizer)
  • Marlee Belmonte, Sous Chef from San Francisco, CA (eliminated after the entrée)
  • Sam Badolato, Estate Winery Chef from Sonoma, CA (eliminated after the dessert)
  • Leo Asaro, Executive Chef from Boston, MA (winner)

Notes: In the second round, "'O pere e 'o musso" is described by the judges as a Naples street food made of boiled pig snout and pig foot.

  • Appetizer: watermelon tequila keg, seafood corn dogs, patriotic deviled eggs, corn on the cob
  • Entrée: cowboy steaks, firecracker mizuna, antipasti kebabs, star spangled spaghetti
  • Dessert: mustard & ketchup cake, raspberries, graham crackers, candy-coated chocolates
  • Ross Scofield, Chef & Owner from Philadelphia, PA (eliminated after the appetizer)
  • Kalen Jane, Restaurant Consultant & Chef from Fort Worth, TX (eliminated after the entrée)
  • Ed Evans, Executive Chef from Hanover, MD (eliminated after the dessert)
  • Ben Merritt, Chef & Owner from Fort Worth, TX (winner)

Notes: The baskets in this episode celebrated American summertime food. The patriotic eggs in round 1, the star spangled spaghetti in round 2, and the candy chocolates in round 3 were dyed red, white, and blue.

  • Appetizer: scallops, galangal, marsh snail vinegar, croissant tacos
  • Entrée: soft shell crabs, culantro, turkey eggs, baby bananas
  • Dessert: Swedish princess cake, green strawberries, lavender mints, Basmati rice
  • Josh Cohen, Sous Chef from New York, NY (eliminated after the appetizer)
  • Mona Michael, Chef & Owner from San Francisco, CA (eliminated after the entrée)
  • Juan Rodriguez, Chef & Owner from Fort Worth, TX (eliminated after the dessert)
  • Rashad Armstead, Chef & Owner from Oakland, CA (winner)
  • Appetizer: kibbeh nayeh, lemon meringue tart, Persian cucumbers, roti
  • Entrée: monkfish tails, asparagus, sumac, umeboshi
  • Dessert: dragon fruit, cured egg yolks, piloncillo, butter crackers
  • Al McLean, Executive Chef from Natick, MA (eliminated after the appetizer)
  • Yasi Sapp, Executive Chef from Philadelphia, PA (eliminated after the entrée)
  • Kristina Preka, Culinary Director from New York, NY (eliminated after the dessert)
  • Xavier Santiago, Executive Chef from Manchester, CT (winner)
  • Appetizer: beef tendon, bok choy, fried persimmon, pea milk
  • Entrée: lomo Ibérico, Chinese okra, king oyster mushrooms, pinto beans & cheese
  • Dessert: apple tarte Tatin, mangos, preserved yogurt, graham crackers
  • Tony Camilleri, Executive Chef from West Hartford, CT (eliminated after the appetizer)
  • Desiree Simon, Private Chef & Caterer from New York, NY (eliminated after the entrée)
  • Anoosh Shariat, Executive Chef and Owner from Louisville, KY (eliminated after the dessert)
  • Eliza Martin, Chef & Culinary Instructor from San Francisco, CA (winner)

Notes: This originally aired as a second new episode immediately following the '$50,000 Champs Challenge: Part 4' episode above. Chef Anoosh cut himself in round 2, then Chef Desiree cut herself and was delayed in getting treated because the medic was busy bandaging Chef Anoosh.

  • Appetizer: hot chicken poutine, Argentinian sausage, fava beans, sour bamboo slices
  • Entrée: red grouper, spring garlic, bubble tea, broccoli & cheese calzone
  • Dessert: Chinese bacon, rainbow pretzel, black mission figs, canned custard
  • Neil Syham, Chef and Owner from Flushing, NY (eliminated after the appetizer)
  • Rob Dasalla, Chef de Cuisine from San Jose, CA (eliminated after the entrée)
  • Doreen DeMarco, Executive Chef from Philadelphia, PA (eliminated after the dessert)
  • Aldo Alo, Private Chef from Southampton, NY (winner)

Notes: Chef Rob forgot to plate 2 ingredients in the second round, leading to him being eliminated.

  • Appetizer: tarragon soda, halibut fillets, zucchini, mushroom ravioli
  • Entrée: lamb shoulder, mozzarella sticks, green beans, cricket flour
  • Dessert: chocolate sandwich cookies, plantains, sweet pear mint, french fry sundae
  • Fabiano Baiera, Chef from Harrison, NJ (eliminated after the appetizer)
  • Hans Trabi, Sous Chef from New York, NY (eliminated after the entrée)
  • Patrick Roney, Executive Chef from Louisville, KY (eliminated after the dessert)
  • Sarah Nelson, Executive Chef from New York, NY (winner)

Notes: The chefs had to fry at least one item in each round. To accommodate the theme, a second fryer was put into the Chopped kitchen.

  • Appetizer: red malabar spinach, mashed potato & gravy ice cream, turkey giblets, apple butternut squash soup
  • Entrée: whole turkey, leeks, breakfast sausage, kouign-amann
  • Dessert: turkey skin, cranberries, tawny port, sweet potato spoonbread
  • Meredith Lorencz, Sous Chef from Bethlehem, PA (eliminated after the appetizer)
  • Gregg Brackman, Chef & Owner from Swampscott, MA (eliminated after the entrée)
  • Lee Davidson, Caterer from Oakland, CA (eliminated after the dessert)
  • David Thomas, Chef & Owner from Baltimore, MD (winner)

Notes: This a Thanksgiving themed episode (the second Thanksgiving episode that aired in 2018, following "Thankful Siblings"). The rounds were modified to fit the theme instead of appetizer the first round was "sides", instead of entrée the second round was "turkey", and the dessert round was specified for "pie". The first round had 30 minutes to accommodate multiple side dishes, the second round was extended to 45 minutes to give enough time to butcher and cook the turkey, and the third round was 45 minutes to give enough time to bake a pie. The first chef eliminated had a donation made to No Kid Hungry in their honor.

  • Appetizer: foot soup, buffalo milk pasta, bitter melon leaves, pork uterus
  • Entrée: fuzzy squash, liquid kimchi, dried shrimp, nutria
  • Dessert: banana milk, mangosteen, blood pancakes, unicorn barf
  • CJ Barroso, Executive Chef from New York, NY (eliminated after the appetizer)
  • Greg Stott, Chef de Cuisine from Ramsey, NJ (eliminated after the entrée)
  • Alex Crabb, Chef and Owner from Boston, MA (eliminated after the dessert)
  • Jen Biesty, Chef and Owner from Oakland, CA (winner)

Notes: The theme of this episode was weird ingredients in every basket. The "unicorn barf" in round 3 was a colorful marshmallow treat. Chef Jen cut herself in the third round which slowed her down.

  • Appetizer: bastilla, shishito peppers, candied bacon, feta & watermelon salad
  • Entrée: rabbit saddle, kettle corn, mâche, everything bagel doughnuts
  • Dessert: strawberry pretzel gelatin, cape gooseberries, yogurt-covered almonds, white miso paste
  • Nick Cassidy, Corporate Executive Chef from Philadelphia, PA (eliminated after the appetizer)
  • Koji Kakimoto, Executive Chef from Huntington, NY (eliminated after the entrée)
  • Robin Clark, Chef de Cuisine from Worcester, MA (eliminated after the dessert)
  • Chris Kollar, Owner and Chocolatier from Yountville, CA (winner)

Notes: In this episode, the chefs had to pair together sweet and salty ingredients that were featured in each basket.

  • Appetizer: frozen pizza, baby kale, salsa, ground beef
  • Entrée: lamb chops, baby carrots, bacon-wrapped avocado with egg, espresso drink
  • Dessert: cereal-infused milk, bananas, peanut butter, edible cookie dough
  • Rachel Prokupek (Sophomore), University of Pennsylvania in Philadelphia, PA (eliminated after the appetizer)
  • Leticia de Souza (Sophomore), Stanford University in Stanford, CA (eliminated after the entrée)
  • Donny Enriquez (Junior), University of Wisconsin-Madison in Madison, WI (eliminated after the dessert)
  • Benjamin Dubow (Senior), Columbia University in New York, NY (winner)

Notes: College students compete in this episode.

  • Appetizer: sausage links, heirloom tomatoes, grape jelly, pork roll ice cream
  • Entrée: salt-baked fish, Meyer lemons, sandwich bread, (canned) beef ravioli
  • Dessert: rack of lamb, beet carpaccio, sea beans, frozen dinner
  • Rory Lee, Chef de Cuisine from Cambridge, MA (eliminated after the appetizer)
  • Dawn Tyson, Executive Chef from Newark, NJ (eliminated after the entrée)
  • Eustace Wehner, Executive Chef from Boston, MA (eliminated after the dessert)
  • Samantha Gordon, Chef and Owner from San Francisco, CA (winner)

Notes: In this special episode, the three rounds (appetizer, entrée, and dessert) were replaced by breakfast, lunch, and dinner. This originally aired as a second new episode immediately following the '$50,000 Champs Challenge: Part 2' episode above. The fish in the second round was a whole bass. The frozen dinner in the third round was chicken fried rice.

  • Appetizer: sablefish, Chioggia beets, smoked baba ghanoush, marshmallow bouquet
  • Entrée: elk ribeye, ancho chili liqueur, marrow bones, fava beans
  • Dessert: creme brûlée ice cream, pineapple, shredded coconut, smoked salmon candy
  • Alex Garfinkel, Chef and Owner from Philadelphia, PA (eliminated after the appetizer)
  • Juan Rivera, Executive Chef from Washington D.C (eliminated after the entrée)
  • Lance McWhorter, Chef from Dallas, TX (eliminated after the dessert)
  • Denise Shavandy, Executive Chef from Fort Worth, TX (winner)

Notes: The theme of this episode was smoke. The chefs were told to smoke something in every dish and they were provided stovetop smokers, smoking guns, and various flavored wood chips. This originally aired as a second new episode immediately following the '$50,000 Champs Challenge: Part 3' episode above.

  • Appetizer: blood clams, baby corn on the cob, avocado cocktail, smoked alligator sausage
  • Entrée: razor clams, watermelon gazpacho, freeze-dried potatoes, lobster
  • Dessert: chocolate seashells, blackberries, kelp pickles, pearl sugar
  • Alex MacDonald, Sous Chef and Owner from Boston, MA (eliminated after the appetizer)
  • Nancy Longo, Chef and Owner from Baltimore, MD (eliminated after the entrée)
  • Derrick Marquiss, Chef de Cuisine from Newport, RI (eliminated after the dessert)
  • Erik Kwan, Executive Chef from New York, NY (winner)

Notes: This originally aired as a second new episode immediately following the '$50,000 Champs Challenge: Grand Finale' episode above. The theme of this episode was "clambakes" with associated clambake and summery, beach ingredients in every basket.

  • Appetizer: poke pizza, tomatillos, cuttlefish, roasted red peppers
  • Entrée: doubles, purple spinach, pork melts, sweet & sour gummies
  • Dessert: black pepper syrup, strawberries, cottage cheese, honey butter potato chips
  • Sarah Ravitz, Chef from Washington D.C (eliminated after the appetizer)
  • Phil DeMaiolo, Executive Chef from New York, NY (eliminated after the entrée)
  • Cristina Espinosa, Chef from Belmont, CA (eliminated after the dessert)
  • Ethan Speizer, Estate Chef from Napa, CA (winner)

Notes: Chef Ethan cut himself in the first round, forcing him to restart his dish.

  • Appetizer: flame beets, oysters, grilled apple crisp, yak ribeye
  • Entrée: country-style ribs, okra, frozen pizza, Worcestershire sauce
  • Dessert: giant s'more, double-smoked bacon, grapes, BBQ cocktail
  • Andrew Mercado, Chef & Owner from New York, NY (eliminated after the appetizer)
  • Laine Myers, Executive Chef from Richmond, VA (eliminated after the entrée)
  • Corey Cash, Chef & Owner from New York, NY (eliminated after the dessert)
  • Ed Randolph, Owner & Pitmaster from Newburgh, NY (winner)

Notes: This was a grilling episode where the ovens and the fryer could not be used. While Chopped normally obscures brand names, the worcestershire sauce in the entrée basket was Lea & Perrins, a longtime Chopped sponsor.

  • Appetizer: chanterelle mushrooms, cascara soda, red pistachio nuts, beef cake
  • Entrée: fluke, chicken Parmesan tacos, escarole, flying saucer candies
  • Dessert: marshmallow cereal treats, dragon fruit, yucca chips, yuzu mayonnaise
  • Maylin Chavez, Chef & Owner from Portland, OR (eliminated after the appetizer)
  • Carlo Lamagna, Chef & Owner from Portland, OR (eliminated after the entrée)
  • Michael Touranjoe, Sous Chef from West Hartford, CT (eliminated after the dessert)
  • Claudio Cristofoli, Executive Chef from New York, NY (winner)

Notes: The beef cake in round 1 was cooked steak, skewered onto a cake prop, and covered in edible flowers.

  • Appetizer: cheeseburger tower, bananas, peanut butter & jelly in a jar, ground emu
  • Entrée: crab legs, Brussels sprouts, chuck roast, yellow snack cakes
  • Dessert: pineapple, cherry ketchup, edible brownie batter, pretzel buns
  • Heather Fuller, Chef & Owner from Brooklyn, NY (eliminated after the appetizer)
  • Nick Pasco, Executive Chef from Baltimore, MD (eliminated after the entrée)
  • Colten Lemmer, Executive Chef from San Diego, CA (eliminated after the dessert)
  • Kevin Templeton, Executive Chef from San Diego, CA (winner)

Notes: This episode focused on "epic burgers" with a pantry full of burger toppings and every basket containing a burger or burger ingredient.

  • Appetizer: cold hot dog pie, daikon radish, coriander chutney, mini bread loaves
  • Entrée: Denver steaks, potato mille-feuille, kale sprouts, spray cheese
  • Dessert: preserved rice juice, red Anjou pears, cookie butter, honey cake
  • Dave Mallari, Chef and Owner from Portland, ME (eliminated after the appetizer)
  • Matt Harker, Private Chef from Boston, MA (eliminated after the entrée)
  • Bryce Sorem, Executive Chef from New York, NY (eliminated after the dessert)
  • Kristol Bryant, Chef and Owner from Philadelphia, PA (winner)
  • Appetizer: pork chops, apple sauce, frozen mixed vegetables, cheese ball
  • Entrée: deflated cheese soufflé, ground round, rutabaga, bacon-wrapped water chestnuts
  • Dessert: burnt toast, marshmallow spread, cocktail nuts, melon salad
  • Emily Brungo, Writer from Baltimore, MD (eliminated after the appetizer)
  • Katrina Dudley, Stay-At-Home Mom from Ridgewood, NJ (eliminated after the entrée)
  • Kelly Dias, Health Care Service Coordinator from Beaver Meadows, PA (eliminated after the dessert)
  • Luke Marschark, Copywriter from Buffalo, NY (winner)

Notes: This is 1 of 2 special 'Brady Bunch' themed episodes with basket ingredients inspired by Brady Bunch episodes and the 1970s. Home cooks competed and were judged by 3 of the original 6 kids from 'The Brady Bunch' (the other three judged next week's episode).

  • Appetizer: edible tiki necklace, Hawaiian sweet crab, hearts of palm, pineapple teriyaki chicken
  • Entrée: tarantula, Hawaiian bigeye ahi belly, bok choy, canned spiced ham
  • Dessert: popcorn, Mai Tai, rambutan, burnt beans
  • Emily Trotochaud, Online Marketer from Boston, MA (eliminated after the appetizer)
  • Joey Camasta, Hair and Makeup Artist from New York, NY (eliminated after the entrée)
  • Stephanie Clinton, Blogger and Youtuber from Norman, OK (eliminated after the dessert)
  • Sang Park, Thermal Systems Engineer from Swampscott, MA (winner)

Notes: This is the 2nd special Brady Bunch episode. This time, the basket ingredients were inspired by the Brady Bunch Hawaiian episodes. Home cooks competed and were judged by 3 of the original 6 kids from 'The Brady Bunch' (the other three having already judged the previous week's episode). The edible tiki in round 1 was a sugar cookie decorated with edible ink to look like a tiki. The burnt beans in round 3 were French-style candy covered peanuts.

  • Appetizer: cheese fry tower, Swiss chard, sliced rib-eye steak, corn & cheese ice cream
  • Entrée: lobster, fondue, roasted spaghetti squash, deep-fried grilled cheese
  • Dessert: rainbow mozzarella sticks, spray cheese, honeycrisp apples, biscotti
  • Alan J. "AJ" Cohen, Chef and Owner from New Rochelle, NY (eliminated after the appetizer)
  • Althea Grey Potter, Chef from Portland, OR (eliminated after the entrée)
  • Greg Smith, Executive Chef from Portland, OR (eliminated after the dessert)
  • Shachi Mehra, Chef and Owner from Orange County, NY (winner)

Notes: The chefs were required to make melty, "ooey, gooey" cheese dishes, and there was cheese in every basket.

  • Appetizer: bonbon book, Japanese pink strawberries, poblano chile liqueur, stone-ground Mexican chocolate
  • Entrée: giant hot chocolate, banana vinegar, sea grapes, blue cheese
  • Dessert: chocolate high heel, canned ham, dulce leaves, passion fruit
  • Sandra Hakim, Chocolatier and Owner from New York, NY (eliminated after the appetizer)
  • Aurora Wold, Pastry Chef and Owner from Philadelphia, PA (eliminated after the entrée)
  • Robert Gonzalez, Executive Pastry Chef from Concord, MA (eliminated after the dessert)
  • Ivan Marquez, Pastry Chef from Los Angeles, CA (winner)

Notes: This is part 1 of a 5-part sweet focused tournament with a different dessert in every episode of the tournament. The winner of each preliminary round advanced to the finale, whey they competed for a grand prize of $50,000. This episode centered around chocolate and the pantry was filled with various different chocolates and sweet ingredients. They had 30 minutes for all three dessert rounds the first round had to feature spicy chocolate desserts, the second round had salty chocolate desserts, and the third round had sweet chocolate desserts.

  • Appetizer: doughnut tower, cipollini onions, rhubarb, chocolate ghee
  • Entrée: lobster, pink variegated lemons, glazed doughnuts, roasted marrow bones
  • Dessert: doughnut cheesecake, grasshoppers, plums, toe jam jelly
  • Jewel Johnson, Consulting Pastry Chef from New York, NY (eliminated after the appetizer)
  • Stephanie Thornton, Pastry Chef from Portland, OR (eliminated after the entrée)
  • Caroline Schiff, Chef and Owner from New York, NY (eliminated after the dessert)
  • Tarran Hatton, Pastry Chef and Owner from New York, NY (winner)

Notes: This is part 2 of a 5-part sweet focused tournament. This episode centered around doughnuts and the pantry was filled with various decorative toppings, as well as preheated pots of oil on each stove and an extra fryer. They had 30 minutes for all three dessert rounds the first round had to feature sweet doughnuts, the second round had to feature savory doughnuts, and the third round had to feature filled doughnuts. The toe jam jelly in round 3 was made of tangerine, orange, and elderberries.

  • Appetizer: naked cake, squid ink, raspberries, honeycomb tripe
  • Entrée: drip cake, figs, tomato soup, Swiss chard
  • Dessert: mirror glazed cake, crunchy cheese curls, blueberries, duck fat
  • Brigitte Oger, Pastry Chef and Owner from Charlotte, NC (eliminated after the appetizer)
  • Asha-Le Davis, Head Baker from Boston, MA (eliminated after the entrée)
  • Ryan Butler, Pastry Chef and Co-Owner from New York, NY (eliminated after the dessert)
  • Rachel Klemek, Pastry Chef and Owner from San Diego, CA (winner)

Notes: This is part 3 of a 5-part sweet focused tournament. This episode centered around cake and the pantry was filled with various edible decorations. They had 30 minutes for the first round, 45 minutes for the second round, and 1 hour for the third round. The first round had cupcakes, the second round had bundt cakes, and the third round had layer cakes.

  • Appetizer: oversized milkshake, salt & pepper, sea buckthorn berries, haggis
  • Entrée: classic ice cream sandwiches, mayonnaise, pomegranates, Cerignola olives
  • Dessert: deluxe banana split, black garlic, port wine, emu egg
  • James DiStefano, Executive Pastry Chef from Woodside, NY (eliminated after the appetizer)
  • Emma Taylor, Chef and Owner from Jersey City, NJ (eliminated after the entrée)
  • Emily Drucker, Pastry Sous Chef and Co-Owner from New York, NY (eliminated after the dessert)
  • Daniela Martinez, Pastry Chef and Owner from San Diego, CA (winner)

Notes: This is part 4 of a 5-part sweet focused tournament. This episode centered around ice cream and the pantry was filled with various sweet toppings as well as extra ice cream machines. For all three dessert rounds the first round had to feature milkshakes, the second round had to feature ice cream sandwiches, and the third round had to feature ice cream sundaes. Chef Daniela forgot 2 basket ingredients in the first round but her flavors impressed enough to move on.

  • Appetizer: whipped cream, frozen stuffed shells, Buddha's hand, hibiscus flowers in syrup
  • Entrée: giant frozen margarita, corn nuts, marshmallow snowballs, beets
  • Dessert: lemon verbena, elderberries, pâte à choux dough, 'candelabra'
  • Tarran Hatton, Pastry Chef and Owner from New York, NY (eliminated after the appetizer)
  • Ivan Marquez, Pastry Chef from Los Angeles, CA (eliminated after the entrée)
  • Rachel Klemek, Pastry Chef and Owner from San Diego, CA (eliminated after the dessert)
  • Daniela Martinez, Pastry Chef and Owner from San Diego, CA (winner)

Notes: This is the final part of a 5-part sweet focused tournament and all three rounds were 30 minutes. The pantry had several types of baked goods and sweet toppings, as well as extra ice cream machines and a cotton candy machine. The first round had to feature a whipped element. The second round had to feature an icy element. The third round had to feature a flambé element and the third round's final basket ingredient was a lit "candelabra" made of white chocolate candles filled with vanilla pudding.

  • Appetizer: venison tri-tip, lacy cauliflower, sweet potato, bird's nests
  • Entrée: oyster mushrooms, blueberry vodka, bison tenderloin, stinging nettles
  • Dessert: beer flour, jalapeño peppers, camel milk, crunchy fruit candy
  • Rachael Collins, Executive Sous Chef from Boston, MA (eliminated after the appetizer)
  • Glenroy Brown, Executive Chef from New York, NY (eliminated after the entrée)
  • Khalil Aman, Sous Chef from Boston, MA (eliminated after the dessert)
  • Marla Thurman, Chef de Cuisine from Durham, NC (winner)

Notes: The bird's nests in the first round were chocolate "nests" with candy "eggs" inside.

  • Appetizer: blood sausage, beets, split pea soup, 'maggot' cupcakes
  • Entrée: calf liver, fava beans, Chianti, 'severed fingers'
  • Dessert: witches' brew, chocolate skull, Anjou pears, 'eyeball' dip
  • Jae Lee, Chef and Owner from New York, NY (eliminated after the appetizer)
  • Luis Escorcia, Executive Chef from Portland, OR (eliminated after the entrée)
  • Matt Hummel, Chef de Cuisine from Boston, MA (eliminated after the dessert)
  • Cara Hermanson, Pastry Chef from New York, NY (winner)

Notes: This was a Halloween themed episode. The ingredients in every basket were inspired by horror films. The pea soup in round 1 was meant to evoke 'The Exorcist'. The "maggots" on the round 1 cupcakes were made of fondant. The liver, fava beans and the chianti in round 2 was a reference to 'The Silence of the Lambs'. The "severed fingers" in round 2 were shortbread cookies shaped and colored to look like fingers. The "eyeball dip" in round 3 was a scoop of sweetened cream cheese with a kiwi and blueberry iris and pupil in a pool of raspberry coulis.

  • Appetizer: buffalo cauliflower, portobello mushrooms, basil, meatless burger patties
  • Entrée: spinach lasagna, eggplant, kale chips, beet liqueur
  • Dessert: rhubarb, yogurt, dates, tomato macarons
  • Joya Carlton, Private Chef and Consultant from New York, NY (eliminated after the appetizer)
  • Ian Knauer, Chef and Owner from Titusville, NJ (eliminated after the entrée)
  • Jonathan Dearden, Executive Chef from Washington, DC (eliminated after the dessert)
  • Jeffrey Salazar, Executive Chef from Cambridge, MA (winner)

Notes: This was a vegetarian and vegan-themed episode where the chefs had to make meatless dishes. The tomato macarons in round 3 were actually strawberry flavored, made to look like tomatoes with green icing vines.

  • Appetizer: turkey fries, turnips, duck fat, peanut butter cookie turkeys
  • Entrée: spicy cheese curl crusted turkey, kabocha squash, purple sweet potato pie, liverwurst
  • Dessert: gummy turkey leg, dried persimmon, pumpkin muffin mix, cranberry chutney
  • Melvin “Boots” Johnson, Executive Chef from New York, NY (2018 Grill Masters winner. Charity: Project EATS) (eliminated after the appetizer)
  • Christian Petroni, Chef and Restaurateur from Greenwich, CT ($50,000 Tournament competitor. Charity: Romeo Milio Lynch Syndrome Foundation) (eliminated after the entrée)
  • Adriana Urbina, Chef and Owner from New York, NY (Chopped Champs Throwdown winner. Charity: Cuatro Por Venezuela) (eliminated after the dessert)
  • Chris Holland, Executive Chef from Sparkill, NY (Alton's Challenge winner. Charity: National Multiple Sclerosis Society) (winner)

Notes: Four chefs who won past episodes and competed in Chopped tournaments return to win money for their charity of choice in this Thanksgiving episode. Food Network made a donation to the charities of each eliminated chef.

  • Appetizer: spiral honey ham, buttermilk biscuit dough, mixed beets, pumpkin spice creamer
  • Entrée: turkey cutlets, sweet potato leaves, candy corn mix, bluefoot mushrooms
  • Dessert: caramel apples, turkey gravy mix, pomegranate seeds, pumpkin martini
  • Reid Evans, FoodCorps Service Member from South Orange, NJ (eliminated after the appetizer)
  • Sherry Hughes, Culinary Director from Boston, MA (eliminated after the entrée)
  • Eileen Murphy, Second Grade Teacher from Dover, NH (eliminated after the dessert)
  • Kori Heyward, Police Officer from Washington, DC (winner)

Notes: This was a Thanksgiving episode featuring amateur cooks who serve their communities. This was also the second Thanksgiving themed episode that aired in 2019, following the previous episode, "Thanksgiving Champions". Reid cut his finger in round 1 but was able to finish cooking his food. The Food Network gave a gift certificate to each eliminated contestant.

  • Appetizer: dino beef ribs, cherry coconut meat bars, iceberg wedge, morel mushrooms
  • Entrée: porterhouse steaks, Salisbury steak frozen dinner, beefsteak tomatoes, green chickpeas
  • Dessert: chocolate meat cookies, bresaola, polenta, muscat grapes
  • Adam Schuller, Chef de Cuisine from Portland, OR (eliminated after the appetizer)
  • Tomer Avital, Executive Chef from New York, NY (eliminated after the entrée)
  • James "Mac" Moran, Executive Chef from New York, NY (eliminated after the dessert)
  • Chris Coleman, Executive Chef from Charlotte, NC (winner)

Notes: This episode featured beef in every basket. The iceberg wedge in the first round was a fully dressed salad with bacon, tomatoes, and blue cheese dressing. Chef Chris cut himself in the final minutes of the third round, and couldn't finish plating two dishes because he was getting bandaged, so Chef Mac finished plating for his competitor.

  • Appetizer: Hanukkah pasta, lamb shanks, silver platter of sweets, figs
  • Entrée: pork crown roast, Swiss chard, chestnuts, bûche de Noël
  • Dessert: gingerbread mansion, cherries, Colombian hot chocolate, olive Christmas tree
  • Chris Santos and Natalie McKenna (charity: Rett Syndrome Research Trust) (eliminated after the appetizer)
  • Marc Murphy and Pamela Murphy (charity: Joyful Heart Foundation) (eliminated after the entrée)
  • Geoffrey Zakarian and Margaret Williams (charity: City Harvest) (eliminated after the dessert)
  • Maneet Chauhan and Vivek Deora (charity: March of Dimes) (winner)

Notes: This was a holiday episode where Chopped judges competed in teams with their significant others for their charities of choice. The appetizer round lasted 30 minutes instead of the usual 20 minutes. Chris Santos cut his finger in round 1.

  • Appetizer: gingerbread wreath, nutmeg with mace, advocaat, pomegranate
  • Entrée: marshmallow treat snowman, Hanukkah gelt, red Anjou pears, cloves
  • Dessert: snow globe cake, cinnamon tree leaves, blood oranges, clam-flavored candy canes
  • Mathew Rice, Executive Pastry Chef from Nashville Tennessee (Chopped Desserts! winner. Charity: Second Harvest Food Bank) (eliminated after the appetizer)
  • Ashley Holt, Pastry Chef & Owner from Brooklyn, NY (Chopped Catwalk winner. Charity: Lower Eastside Girls Club) (eliminated after the entrée)
  • Thiago Silva, Executive Pastry Chef from New York, NY (Fabulous Baker Boys winner. Charity: A Place To Turn) (eliminated after the dessert)
  • Melodie Asseraf, Pastry Chef & Owner from New York, NY (Three Cheers for Chocolate! winner. Charity: Save The Whales) (winner)

Notes: This was the second holiday episode of the season. Returning Chopped champions competed in an all desserts episode for their charity of choice. Every basket contained at least one sugary ingredient and a spice. All rounds were 30 minutes (the usual time limit for dessert rounds).

  • Appetizer: waffle caviar bites, shrimp cocktail, baby spinach, mignonette sauce
  • Entrée: A5 Wagyu beef, stone crab claws, asparagus with Hollandaise sauce, truffle pasta
  • Dessert: long stem strawberries, champagne jelly flutes, bundt cake, 24 karat gold candy bar
  • Katy Smith, Executive Chef from San Diego, CA (eliminated after the appetizer)
  • Gustavo Gutierrez, Executive Chef from Airmont, NY (eliminated after the entrée)
  • Amanda Colello, Specialty Chef from Valley Center, CA (eliminated after the dessert)
  • Chris Carriker, Executive Chef from San Diego, CA (winner)

Notes: This was a New Year's themed episode with festive basket ingredients that had a luxurious slant. The caviar waffle bites in the first round were waffle sticks topped with caviar, creme fraiche, and chives. The Wagyu beef in the second round appeared to be a thick-cut ribeye steak.

  • Appetizer: fish sticks, barbecue sauce, (canned) mandarin oranges, edamame
  • Entrée: imperfect okra, brown lentils, canned tomatoes, chicken feet
  • Dessert: vanilla cake mix, black beans, plantains, $2.00 Cabernet Sauvignon
  • Andrew De Lello, Private Chef from New York, NY (eliminated after the appetizer)
  • Jeremy "Rock" Smith, Executive Chef from Stockbridge, MA (eliminated after the entrée)
  • Drew Bent, Executive Chef from San Diego, CA (eliminated after the dessert)
  • Fernanda Tapia, Chef and Co-Owner from Boston, MA (winner)

Notes: The basket ingredients in this episode were inexpensive and budget-friendly. In addition, Chris Santos stated that some of the more expensive ingredients normally found in the pantry were removed. This originally aired as a second new episode immediately following the 'New Year's Party' episode above. Guest judge Giorgio Rapicavoli has competed several times on Chopped before.

  • Appetizer: vegan pork, pecan kringle, mixed beet blush, moringa powder
  • Entrée: lamb shoulder, spaghetti sushi, burrata, baby artichokes
  • Dessert: frog eye salad, papaya, Negroni, dried mulberries
  • Humberto Guallpa, Executive Chef from New York, NY (eliminated after the appetizer)
  • Michael Serpa, Owner & Executive Chef from Boston, MA (eliminated after the entrée)
  • Christian Speero, Executive Sous Chef from Bensalem, PA (eliminated after the dessert)
  • Michele Hunter, Executive Chef from Saratoga Springs, NY (winner)
  • Appetizer: tuna loin, asparagus, red quinoa, pickle pizza
  • Entrée: duck breast, snow peas, sweet pepper relish, egg flavored potato chips
  • Dessert: rose latte, Asian pears, Uzbek naan, peanut brittle
  • Deborah Schneider, Chef and Owner from Newport Beach, CA (eliminated after the appetizer)
  • Saransh Oberoi, Chef and Owner from San Diego, CA (eliminated after the entrée)
  • Xzherieh Norris, Sous Chef from Brooklyn, NY (eliminated after the dessert)
  • Javier Canteras, Chef and Owner from Portland, OR (winner)

Notes: In round 2, Chef Saransh only got duck on one of his plates, and he and Chef Xzherieh forgot to plate the same ingredient (potato chips). In round 3, Chef Javier cut himself.

  • Appetizer: cod fillets, spinach, oyster mushroom chips, almond coconut bites
  • Entrée: grass-fed beef tenderloin, parsnips, green pea guacamole, sprouted watermelon seeds
  • Dessert: low-cal brownie batter, ginger, cantaloupe cake, dill pickle almonds
  • Camillo Sabella, Research & Development Chef from New York, NY (eliminated after the appetizer)
  • Melissa Parks, Private Chef from New York, NY (eliminated after the entrée)
  • Frank Camey, Co-Executive Chef from Wappingers Falls, NY (eliminated after the dessert)
  • Julia Chebotar, Chef & Owner from New York, NY (winner)

Notes: The theme of the episode was light, low-calorie dishes with healthy ingredients in each basket.

  • Appetizer: game day subs, tri-color peppers, potato tot skewers, coconut hot sauce
  • Entrée: chicken wings, spinach artichoke dip, tomatillos, edible beef shooters
  • Dessert: watermelon helmet, game day cookies, strawberry daiquiri, spiced cereal mix
  • Greg Coccio, Executive Chef from Cranston, RI (eliminated after the appetizer)
  • Matt Safarowic, Chef Partner from Katonah, NY (eliminated after the entrée)
  • Melissa McMillan, Chef and Owner from Portland, OR (eliminated after the dessert)
  • Jackie Rothong, Chef and Food Stylist from New York, NY (winner)

Notes: This episode was originally scheduled to first air on June 9, 2020, but was preempted by programming aired in response to the murder of George Floyd the episode was rescheduled to premiere two months later. The theme of this episode was gameday, with sports themed foods in every basket. Guest judge Nick Mangold is a retired American football player. The edible beef shooters were little ground beef "cups" filled with a Bloody Mary based sauce. Melissa has won on Guy's Grocery Games before.

  • Appetizer: chicken-stuffed watermelon, mushroom ketchup, egg roll wrappers, bok choy
  • Entrée: lamb neck, natto, white nectarines, street corn nachos
  • Dessert: longan fruit, matcha cream puffs, chocolate coconut almonds, chow mein noodles
  • Cory Oppold (winner of episode 42.01 – "Eat Your Veggies") (eliminated after the appetizer)
  • Gregory Headen (winner of episode 41.13 – "Brunch Brilliance") (eliminated after the entrée)
  • Brittany Rescigno (winner of episode 42.02 – "Bacon, Burgers and Beer!") (eliminated after the dessert)
  • Fernanda Tapia (winner of episode 44.07 – "Dine On A Dime") (advances to final round) (winner)

Notes: Sixteen past Chopped Champions compete in this 5-part tournament where the winner gets $50,000. Guest judge Jamie Bissonnette won his season 6 episode ('Chefs on a Mission') and competed in the season 9 Champions Tournament.

  • Appetizer: cotenne, red frilly mustard greens, cookie butter, zito lungo
  • Entrée: tilefish, pickled sausage, corn on the cob, freeze-dried ice cream
  • Dessert: Caesar salad cake, strawberry gochujang, quince, instant coffee powder
  • Megan Day (winner of "Grill Masters Tournament 2017: Battle 1") (eliminated after the appetizer)
  • Nick LaRosa (winner of episode 41.10 – "Squab Goals") (eliminated after the entrée)
  • Kevin Templeton (winner of episode 42.13 – "Epic Burgers!") (eliminated after the dessert)
  • David Thomas (winner of episode 40.02 – "Thanksgiving Pie, Oh My!") (advances to final round) (winner)

Notes: This was part 2 of a 5-part tournament. Angie Mar has been a guest judge a few times before and has won the second Chopped: Grill Masters tournament. The salad cake in the third round was made up of green sugar wafer paper "lettuce" and shaved white chocolate "parmesan" with vanilla cake croutons.

  • Appetizer: chicken hearts, spaghetti ring ice pops, black summer truffles, avocado fries
  • Entrée: fried chicken bao, turkey breast, horseradish leaves, instant lemon pudding mix
  • Dessert: babka cheesecake, pickled cherry blossoms, canary melon, bacon brittle
  • Rashad Armstead (winner of episode 42.11 – "Take the Cake") (eliminated after the appetizer)
  • Matt Migliore (winner of episode 41.12 "Belly of the Beast") (eliminated after the entrée)
  • Kristol Bryant (winner of episode 43.02 – "Hot Dog Hot Shots") (eliminated after the dessert)
  • Kristina Wisneski (winner of episode 41.01 – "Wonton Wonder") (winner)

Notes: This was part 3 of a 5-part tournament. Guest judge Ayesha Nurdjaja had previously competed all the way back in season 3, episode 3 ("Judge Knows Best").

  • Appetizer: geoduck, cucumber kimchi, spring onion, biscuits & sausage gravy
  • Entrée: squab, chocolate fish, poblano peppers, canned jackfruit
  • Dessert: dessert pizza, sun-dried bell peppers, huckleberries, purple sweet potatoes
  • Erin Smith (winner of episode 28.10 – "Deadliest Baskets") (eliminated after the appetizer)
  • Joshua Moore (winner of episode 40.10 – "Deadly Catch") (eliminated after the entrée)
  • Laura Gonzales (winner of episode 39.01 – "Wellington Woes") (eliminated after the dessert)
  • Eli Dunn (winner of episode 40.03 "Tea Eggs and Sympathy") (winner)

Notes: This was part 4 of a 5-part tournament. Christian Petroni has been a competitor and a guest judge a few times before.

  • Appetizer: mixed oca, seaweed salad, paw paw brandy, cod milt
  • Entrée: octopus corn dogs, pink variegated lemons, tomahawk steaks, potluck potato casserole
  • Dessert: yogurt soda, carved melons, Serrano ham, ice cream tacos
  • Eli Dunn (winner of episode 40.03 "Tea Eggs and Sympathy") (eliminated after the appetizer)
  • Kristina Wisneski (winner of episode 41.01 – "Wonton Wonder") (eliminated after the entrée)
  • Fernanda Tapia (winner of episode 44.07 – "Dine On A Dime") (eliminated after the dessert)
  • David Thomas (winner of episode 40.02 – "Thanksgiving Pie, Oh My!") (winner)

Notes: This was the last part of a 5-part tournament. Guest judge Giorgio Rapicavoli has competed several times before including in the season 21 'Ultimate Champions' tournament.

  • Appetizer: milk & chocolate chip cookies, chocolate-covered shrimp chips, fermented honey, tamarillos
  • Entrée: kumquats, miso, chocolate ganache tart, spicy chocolate chicken wings
  • Dessert: white chocolate banana pudding, freeze dried raspberries, sweet beef jerky, ruby chocolate candy bars
  • Sequoya Anderson, Pastry Chef and Owner from New York, NY (eliminated after the appetizer)
  • Penny Stankiewicz, Pastry Chef and Owner from Brooklyn, NY (eliminated after the entrée)
  • Jessica Craig, Executive Pastry Chef from New York, NY (eliminated after the dessert)
  • James Foran, Pastry Chef and Instructor from San Diego, CA (winner)

Notes: Pastry chefs competed in this special all-desserts episode with chocolate in every round. In the first round they had to make "crunchy" desserts, in the second round they had to make "gooey" desserts, and in the third round they had to make "fruity" desserts. Guest judge Thiago Silva won his own special Chopped baking episode in season 22, Fabulous Baker Boys.

  • Appetizer: Ibérico secreto, Ibérico lagrimas, half sour pickles, pork blood ice cream
  • Entrée: Berkshire pork rib chops, Berkshire pork bistro ham, green plantains, pig ear bloody Mary
  • Dessert: pig snouts, boar lonza, red apricots, melon cream soda
  • Jose Soto, Executive Chef from Brooklyn, NY (eliminated after the appetizer)
  • Joey Chavez, Executive Chef from Baltimore, MD (eliminated after the entrée)
  • Emily Mingrone, Chef and Owner from New Haven, CT (eliminated after the dessert)
  • Arthur Dulin, Sous Chef from Portland, OR (winner)

Notes: The theme of this episode was pork in every basket. In round 1, chef Joey forgot an ingredient but moved on based on how good his dish was.

  • Appetizer: fish heads, pea shoots, white asparagus, chicken pot pie
  • Entrée: baked cacio e pepe, rock shrimp, mustard greens, butter-flavored soda
  • Dessert: peaches, rosemary, pretzel shortbread, chicken & waffles taffy
  • Jason Hanelt, Executive Chef from Boston, MA (eliminated after the appetizer)
  • David Sierra, Executive Chef from Washington D.C. (eliminated after the entrée)
  • Matt McPherson, Chef and Owner from Boston, MA (eliminated after the dessert)
  • Maame Boakye, Private Chef from New York, NY (winner)

Notes: David Burtka was a celebrity guest judge for this episode. The fish heads in the first basket were from salmon.

  • Appetizer: rabbit terrine, guanciale, spring garlic, burger meal mix
  • Entrée: beer ramen, sablefish, corn on the cob, lemon cake mix
  • Dessert: feta ice cream, pears, blueberry ketchup, chocolate-covered espresso beans
  • Jose Luis Chavez, Chef and Owner from New York, NY (eliminated after the appetizer)
  • Matt Greiner, Executive Chef from Raleigh, NC (eliminated after the entrée)
  • Mimi Weissenborn, Executive Chef from Harlem, NY (eliminated after the dessert)
  • Nemo Bolin, Chef and Owner from Providence, RI (winner)

Notes: Chef Jose Luis cut himself in the first round and contaminated his dishes, leading to him being immediately eliminated (the first time an elimination was done without a break for the judges to deliberate). The burger meal mix in round 1 was Salisbury flavored. The beer ramen in round 2 was actually ramen in a glass with a "beer" broth and egg whites "foam".

  • Appetizer: hash brown patties, Manila clams, escarole, blooming quesadilla
  • Entrée: dried cuttlefish, sweetbreads, kohlrabi, beet hummus
  • Dessert: boozy cranberry gelatin, cherry scones, nectarines, seaweed coated peanuts
  • Lindsay Smith-Rosales, Chef and Owner from Laguna Beach, CA (eliminated after the appetizer)
  • Arden Lewis, Executive Chef from New York, NY (eliminated after the entrée)
  • Lina Zarcaro, Private Chef from Bradley Beach, NJ (eliminated after the dessert)
  • Luca Annunziata, Executive Chef from Charlotte, NC (winner)

Notes: Chef Arden forgot an ingredient in the first round.

  • Appetizer: sea beans, dehydrated carrot sticks, egg coffee, beef heart
  • Entrée: lo mein cupcakes, monkfish tails, squash blossoms, cowboy candy
  • Dessert: guava, kefir, honeycomb, pickled pig lips
  • May Siricharoen, Executive Chef from Los Angeles, CA (eliminated after the appetizer)
  • Chris Day, Executive Sous Chef from Boston, MA (eliminated after the entrée)
  • Patrick McKee, Executive Chef from Portland, OR (eliminated after the dessert)
  • Phillip Esteban, Research & Development Chef from San Diego, CA (winner)

Notes: The guest judge in this episode was Chef Ray Garcia. Chef May works at Beauty & Essex, which is run by Chopped judge Chris Santos. The cupcake in the second round was a vanilla cupcake with fondant on top shaped to look like lo mein noodles. At the end of round 2, Chef Chris discovered he cut himself, and potentially contaminated his dishes, which led to his elimination.

  • Appetizer: cauliflower avocado toast, cauliflower rice, watercress, huitlacoche
  • Entrée: kung pao cauliflower, cauliflower gnocchi, blue foot mushrooms, snap peas
  • Dessert: cauliflower oatmeal, halo-halo fruit mix, red dragon fruit, cauliflower frozen hot chocolate
  • Manjit Manohar, Executive Sous Chef from New York, NY (eliminated after the appetizer)
  • Edy Massih, Private Chef and Caterer from Brooklyn, NY (eliminated after the entrée)
  • Megan Marlow, Executive Chef and Owner from Los Angeles, CA (eliminated after the dessert)
  • Kei Ohdera, Chef and Owner from Portland, OR (winner)

Notes: In this unofficially vegetarian themed episode, cauliflower is featured in each basket. Chef Manjit cut his hand in round 1, resulting in his dishes being contaminated and him being eliminated immediately.

  • Appetizer: gopchang, ghost pepper aioli, nopales, hominy
  • Entrée: quail, figs in a blanket, artichokes, anchovies
  • Dessert: chicken salt, syrniki, passion fruit, cajeta
  • Bryant Kryck, Executive Chef from Portland, OR (eliminated after the appetizer)
  • Caroline Hough, Chef de Cuisine from Philadelphia, PA (eliminated after the entrée)
  • Marco Maestoso, Chef and Owner from San Diego, CA (eliminated after the dessert)
  • Calin Sauvron, Executive Chef from Bethel, CT (winner)
  • Appetizer: pineapple upside-down pancakes, mizuna, old fashioned, rack of wild boar
  • Entrée: bison ribeye, high rye bourbon, collard greens, chitlins
  • Dessert: elk jerky, wheated bourbon, plums, chunky blue cheese dressing
  • Rob Roy, Sous Chef and Butcher from Portland, OR (eliminated after the appetizer)
  • Ricky Dolinsky, Chef and Owner from New York, NY (eliminated after the entrée)
  • Facundo Kairuz, Sous Chef from New York, NY (eliminated after the dessert)
  • Josephine Proul, Chef and Owner from Philmont, NY (winner)

Notes: In this themed episode, each basket contained a different type of bourbon and wild game meat.

  • Appetizer: sausage-stuffed pancakes on sticks, cocktail fruit slices, ramps, canned clam sauce
  • Entrée: cherry moonshine, catfish fillets, roasted chickpeas, green tomatoes
  • Dessert: chè ba màu, strawberry milk powder, cape gooseberries, poor man's toffee
  • Sasha Ariel, Executive Chef from Miami, FL (eliminated after the appetizer)
  • Kayzer Castro, Executive Chef from New York, NY (eliminated after the entrée)
  • Dan Bagnall, Executive Chef from New York, NY (eliminated after the dessert) , Executive Chef from Manhattan, NY (winner)
  • Appetizer: scallops, vanilla bean, kumquats, spider crab pâté
  • Entrée: pickled eggs, skilfish, petite vegetable medley, palm tree pasta noodles
  • Dessert: lychee, chocolate doughnuts, candy sticks, coconut macaroon nut butter
  • Julio Cancho, Chef and Owner from Norwich, CT (eliminated after the appetizer)
  • Josh Carroll, Private Chef from New York, NY (eliminated after the entrée)
  • Fernanda Peimbert, Banquet Chef from San Diego, CA (eliminated after the dessert)
  • Melanie Shurka, Chef and Owner from New York, NY (winner)

Notes: Fernanda made a churro to go with her dessert but forgot to plate it. The judges were not pleased with Fernanda's dessert. As cited by Scott Conant she had a leg up to Melanie until the final round however her dessert got her chopped, and if she cooked like she did in the 1st two rounds she would've won the competition.

  • Appetizer: deviled ham spread, shrimp, fennel, yellow hot pepper paste
  • Entrée: key lime booza ice cream, Cornish hens, fava beans, cola rice
  • Dessert: pineapple cakes, strawberry cream liqueur, kiwi, sumac
  • Iman Khondker, Sous Chef from Brooklyn, NY (eliminated after the appetizer)
  • Cathy Pavlos, Chef and Owner from Newport Beach, CA (eliminated after the entrée)
  • John Miller, Executive Chef from San Diego, CA (eliminated after the dessert)
  • Zivko Radojcic, Executive Chef from New York, NY (winner)

Notes: Chef Iman did not cook her shrimp, rather she made it ceviche style, marinating it in citrus to "cook" it. The judges deemed it unsafe to eat as shrimp need more time to "cook" in citric acid than the time given, so they immediately eliminated her.

  • Appetizer: Vietnamese sour soup, pork rib chops, acorn squash, pickled ginger
  • Entrée: caponata agrodolce, branzino, mangos, puntarelle
  • Dessert: pineapple vinegar, crema, red currants, pralines
  • Kyo Pang, Chef and Owner from New York, NY (eliminated after the appetizer)
  • Chris Pores, Executive Chef & Caterer from Manhattan, NY (eliminated after the entrée)
  • Brandon Walker, Chef and Owner from Poughkeepsie, NY (eliminated after the dessert)
  • Graeme Gilchrist, Chef de Cuisine from Newburyport, MA (winner)

Notes: The theme of this episode was to make sweet and sour dishes in every round. Chef Kyo forgot an ingredient in the first round contributing to her elimination. Chef Brandon forgot to make a fourth serving of branzino in the second round and managed to cook and plate an extra serving in the final two minutes.

  • Appetizer: egg salad sandwiches, Denver steaks, king oyster mushrooms, puttanesca sauce
  • Entrée: rabbit legs, dried cod roe, cinnamon sugar pretzels, popcorn shoots
  • Dessert: bouncy ube cheesecake, chocolate-covered sunflower seeds, Granny Smith apples, lychee wine
  • Gianluca Demontis, Chef & Owner from Philadelphia, PA (eliminated after the appetizer)
  • Cornelia Suhr, Chef de Cuisine from New York, NY (eliminated after the entrée)
  • Nirva Israel, Personal Chef from New York, NY (eliminated after the dessert)
  • Denzell Washington, Freelance Chef from New York, NY (winner)

Notes: In round 1, Chef Denzell cut himself, contaminating a basket ingredient in his dish but the flavors of his other ingredients carried him through the round. This marks the first episode where somebody contaminated their dish had moved on and won. Egg salad sandwiches provided by local NYC Japanese Restaurant Otaku Katsu.

  • Appetizer: loco moco, habanero peppers, fish jerky, chocolate-covered potato chips
  • Entrée: turbot, amaranth leaves, pom pom mushrooms, squeezable bacon-flavored cheese
  • Dessert: matzo cake, freeze-dried cacao, grapes, broccoli latte
  • CJ Bivona, Chef de Cuisine from New York, NY (eliminated after the appetizer)
  • Holly Rogers, Sous Chef from Los Angeles, CA (eliminated after the entrée)
  • Taylor Knapp, Chef & Owner from Long Island, NY (eliminated after the dessert)
  • Kyo Koo, Chef & Owner from Portland, OR (winner)
  • Appetizer: huevos haminados, orzo, broccoli rabe, lamb bacon
  • Entrée: chicken breast fillets, limoncello, duck bones, runner beans
  • Dessert: mayonnaise, blueberry bagels, mangos, baby food pouches
  • Carolina Gomez, Executive Chef from Hyattsville, MD (eliminated after the appetizer)
  • Jamilah Jean-Louis, Private Chef from New York, NY (eliminated after the entrée)
  • Shalom Yehudiel, Chef & Owner from Teaneck, NJ (eliminated after the dessert)
  • Paul Cao, Chef & Owner from Orange County, CA (winner)

Notes: The theme of this episode was to make a version of soup and sandwiches in every round. The first round was extended to 30 minutes. Chef Carolina failed to plate a sandwich portion on one of the plates, which also had a basket ingredient (huevos haminados) in it, resulting in her elimination. Chef Jamilah forgot to plate an ingredient both in the first round (broccoli rabe) and the second round (duck bones), plus failed to plate a soup portion in round 2 on one plate with two ingredients in it (limoncello and runner beans), resulting in her elimination.

  • Appetizer: fish skin chips, skirt steak, dandelion greens, cream of beans with coconut
  • Entrée: swordfish, long hot red peppers, graffiti eggplant, gnocchi sandwich
  • Dessert: balsamic pearls, honey pudding, mangosteen, cheese pierogi
  • Mimi Huynh, Chef & Owner from Alexandria, VA (eliminated after the appetizer)
  • Kyronn Cordner, Sous Chef from Tenafly, NJ (eliminated after the entrée)
  • Christina Pancheri, Executive Sous Chef from San Diego, CA (eliminated after the dessert)
  • Chris Edwards, Executive Chef from Washington, D.C. (winner)

Notes: Chef Mimi cut herself in the final minute of the first round, causing her to miss plating her dishes. This is the third time in the show's history that a competitor did not plate anything, as well as happening in the appetizer round and all instances so far had the chef it happened to still being chopped, even after bringing up the components from their station to the judges. The gnocchi sandwich in round 2 consisted of a gnocchi tossed in a cheese sauce stuffed inside a mozzarella lined pizza dough. In round 3, a cheese wrapper was found in one of Chef Chris' dishes. Despite this, he still won based on the criteria of taste, creativity, and presentation with the errors his competitor had made.

  • Appetizer: liver and onions, chef's salad, Idaho potatoes, lemon meringue pie
  • Entrée: chicken cutlets, carrots, corned beef hash, pancake bread
  • Dessert: chocolate egg cream, fruit salad with cottage cheese, frosted shredded wheat, breakfast sandwich
  • Kerri Horgan, Executive Chef from Nanuet, NY (eliminated after the appetizer)
  • Elise Walker, Chef de Cuisine from Portland, OR (eliminated after the entrée)
  • Brian McKnight, Executive Chef from Portland, OR (eliminated after the dessert)
  • Marty Freda, Sous Chef from Brooklyn, NY (winner)

Notes: This episode featured diner food in every basket with the requirement to plate it in an upscale manner. Neil Patrick Harris was a celebrity guest judge for this episode (husband David Burtka had previously guest judged the episode, 'Soda Flop'). Chef Kerri previously worked with regular Chopped judge Alex Guarnaschelli and Chopped grand champion Chris Holland. Chef Kerri had to have an ingredient (potatoes) removed from one of the judge's plates because she plated it after time was called.

  • Appetizer: blowfish tails, cookie dough pancakes, key limes, squash blossoms
  • Entrée: seven layer dip, tiramisu liqueur, buffalo tenderloin, ugly vegetable mix
  • Dessert: white chocolate hazelnut spread, plantain chips, loquats, rainbow sherbet roll
  • Autumn Moultrie, Private Chef from New York, NY (eliminated after the appetizer)
  • Risa Lichtman, Chef & Owner from Portland, OR (eliminated after the entrée)
  • Oz Blackaller, Chef & Owner from San Diego, CA (eliminated after the dessert)
  • Kiel Andersen, Chef de Cuisine from Laguna Beach, CA (winner)

Notes: Chef Oz was also on Cutthroat Kitchen. The ugly veggie mix in the entree round contained: beets, kohlrabi, rhubarb, turnips, and carrots.

  • Appetizer: long fries, baby cauliflower, Korean taco sauce, frog legs
  • Entrée: tornado fries, chicken thighs, okra, bubble tea
  • Dessert: cookie fries, duck leg confit, rainier cherries, string cheese
  • Shane Roberts, Chef & Owner from Richmond, VA (eliminated after the appetizer)
  • Anthony Pino, Executive Chef from East Boston, MA (eliminated after the entrée)
  • Rebecca Foxman, Chef & Owner from Philadelphia, PA (eliminated after the dessert)
  • Yunha Moh, Chef & Owner from Brooklyn, NY (winner)

Notes: Every basket in this episode had a thigh meat protein and a version of french fries. The chefs had to fry something in every round. To accommodate the frying requirement, a second fryer was brought into the Chopped kitchen. The long fries in round 1 were potatoes puréed and piped into oil to look like a long french fry. The tornado fries in round 2 were spiralized potatoes fried on a skewer, resembling a continuous curly fry. The cookie fries in round 3 were actually shortbread cookies shaped like french fries.

  • Appetizer: canned spinach, lamb t-bone steaks, linzer cookies, dressed beer
  • Entrée: yuzu kosho, veal chops, cordyceps, pizza pot pie
  • Dessert: piggy custard dumplings, lemon balm, white melon, cream-filled rainbow licorice
  • Fabian Gallardo, Chef & Owner from Larchmont, NY (eliminated after the appetizer)
  • Dustin Clark, Executive Chef from Portland, OR (eliminated after the entrée)
  • Penelope Grace, Private Chef from New York, NY (eliminated after the dessert)
  • Yousef Ghalaini, Culinary Director from Boston, MA (winner)

Notes: The dressed beer in round 1 had a spice stuck onto the beer bottle and a candy strip wrapped on the outside. Chef Fabian forgot a basket ingredient in the first round leading to him getting eliminated.

  • Appetizer: rainbow soup dumplings, snow crab legs, mizuna, cheddar cheese sauce
  • Entrée: avocado latte, squab, baby bananas in syrup, cured egg yolks
  • Dessert: vienna sausages, rainbow carrots, pomelos, gooey butter cake
  • Nick Testa, winner of Episode 35.14 - "Weird Twist" (eliminated after the appetizer)
  • Jamaal Taherzadeh, winner of Episode 35.01 - "Better Duck Next Time" (eliminated after the entrée)
  • Jen Biesty, winner of Episode 43.06 - "Weird, Wacky, and Wild!" (eliminated after the dessert) (winner)

Notes: This is the first part of an unconnected series of special episodes where three past Chopped Champions competed over the course of two rounds for a chance to cook against a Chopped judge in the final round. This episode featured Alex Guarnaschelli as the Chopped judge to beat. In the third round, Chef Alex dropped her sorbet with a basket ingredient (pomelos) but was able to get all four ingredients on the plate.

  • Appetizer: canned shrimp, popcorn gelato, fennel, mortadella
  • Entrée: alligator tenderloin, coquito, watermelon radish, pea greens
  • Dessert: giant can of spaghetti sauce, sunchokes, beef tenderloin, ranch dressing (packets)
  • Noam Bilitzer, winner of Episode 36.13 - "Wild Game Plan" (eliminated after the appetizer)
  • Figgy DiBenedetto, winner of Episode 41.07 - "Dollar Dishes" (eliminated after the entrée)
  • Michael Castellon, winner of Episode 35.13 - "Espresso Express" (eliminated after the dessert) (winner)

Notes: This is the second of several special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Scott Conant as the Chopped judge to beat. In the first round, Chef Figgy accidentally cut herself. In the third round, they made savory courses instead of the usual dessert. Chef Scott cut his hand but was still able to finish his dish.

  • Appetizer: carrot cake soda, mussels, water spinach, crispy chicken snacks
  • Entrée: shakshuka doughnuts, venison tenderloin, celeriac, ginko nut vinegar
  • Dessert: 10 pack of tacos, dover sole fillets, canned green beans, chocolate champagne truffles
  • Chris Coleman, winner of Episode 44.03 - "Meat Fight" (eliminated after the appetizer)
  • Kathleen O'Brien-Price, winner of Episode 36.10 - "Luck of the Irish" (eliminated after the entrée)
  • Demetrio Zavala, winner of Episode 31.01 - "Smorgastarta Your Engines" (eliminated after the dessert) (winner)

Notes: This is the third of several special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Tiffani Faison as the Chopped judge to beat. In the third round, they made savory courses instead of the usual dessert.

  • Appetizer: chicken gizzards, mangos, zhoug sauce, fish heads
  • Entrée: rueben nachos, duck breast, broccoli rabe, black truffle peelings
  • Dessert: omurice, double cut pork chops, rutabaga, champurrado
  • Justin Turner, winner of Episode 27.13 - "The Bold and the Baconful" (eliminated after the appetizer)
  • Rachael Polhill, winner of Episode 38.07 - "Beach Bites" (eliminated after the entrée)
  • Tristen Epps, winner of Episode 35.18 - "Amped for Ramps" (eliminated after the dessert) (winner)

Notes: This is the fourth of several special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Amanda Freitag as the Chopped judge to beat. The fish heads in round 1 were from cod. In the third round, they made savory courses instead of the usual dessert.

  • Appetizer: escargot, beet & cashew butter, peas, pecorino cheese
  • Entrée: super spicy Mexican corn, octopus, pears, black bean garlic sauce
  • Dessert: roasted lamb intestines, Denver steaks, okra, mint chocolate chip cookie dough
  • Eric Felitto, winner of Episode 39.04 - "Breakfast Battle" (eliminated after the appetizer)
  • Shacafrica Simmons, winner of Episode 34.03 - "Greater Tater" (eliminated after the entrée)
  • Jillian Moskites, winner of Episode 36.09 - "Epic Eats" (eliminated after the dessert) (winner)

Notes: This is the fifth of several special episodes where three past Chopped Champions competed for a chance to cook against a Chopped judge in the final round. This episode featured Marc Murphy as the Chopped judge to beat. In the third round, they made savory courses instead of the usual dessert.

  • Appetizer: beef tendon balls, grapes, Italian long hots, toaster pastry cereal
  • Entrée: red snapper, zucchini blossoms, antipasto tree, date syrup
  • Dessert: hummus ice cream, cherries, turmeric, chocolate snack cakes
  • Dave Martin, winner of Episode 35.17 - "Cocktail Party" (eliminated after the appetizer)
  • Anna Vocaturo, winner of Episode 34.09 - "You've Got Snail" (eliminated after the entrée)
  • Tara Khattar, winner of Episode 37.07 - "Rocky Mountain Masters" (eliminated after the dessert) (winner)

Notes: This is the sixth and final special episode where three past Chopped Champions competed for a chance to cook against a Chopped judge. This episode featured Maneet Chauhan as the Chopped judge to beat. Chef Dave Martin and judge Tiffani Faison previously competed in season 1 of Top Chef.

  • Appetizer: Japanese fruit sandwich, red shrimp, black radishes, white truffle hot sauce
  • Entrée: beef liver bites, cuttlefish, shiso leaves, cauliflower hummus
  • Dessert: confetti cake banana pudding, smoked duck bacon, baby corn, toffee chips
  • Joe Johnson, winner of Grill Masters 2017 (eliminated after the appetizer)
  • Chris Holland, winner of Alton’s Challenge and Thanksgiving Champions (eliminated after the entrée)
  • Adriana Urbina, winner of Latin Cuisine Dream and Chopped Champs Throwdown, runner-up of Thanksgiving Champions (eliminated after the dessert)
  • Stephen Coe, winner of Grill Masters 2017 Battle 3 and Ultimate Redemption, runner-up of Grill Masters 2017 finale (advances to final round) (winner)

Notes: Part one of a five-part tournament featuring 16 past winners. The winner of each heat advances to the finals for a chance to cook against Bobby Flay and win $50,000. This heat featured 4 repeat winners who were in the final 2 of past tournaments, with chef Stephen being the only past tournament runner-up. Chefs Joe and Stephen previously competed against one another in the Grill Masters 2017 finale, as did Chris and Adriana in Thanksgiving Champions.

  • Appetizer: sushi burgers, sea cress, lotus root, ras el hanout
  • Entrée: frozen chili cheese dogs, antelope rib rack, oka, blackberry syrup
  • Dessert: gummy bear tart, cocoa nibs, guava, popcorn shoots
  • Yuri Szarzewski (winner of Episode 38.3 – "Bowled Over") (eliminated after the appetizer)
  • Sophina Uong (winner of Grill Masters Napa) (eliminated after the entrée)
  • Lee Knoeppel (winner of Episode 31.4 – "Midnight Snack Attack") (eliminated after the dessert)
  • Andre Fowles (winner of Episode 27.9 – "Cooking Caribbean" and Episode 28.4 – "Chopped Champions: Battle 4, Kitchen Storm", runner-up of Episode 28.5 – "Chopped Champions: Conclusion, $50,000 Pay Day") (advances to final round) (winner)

Notes: Part two of a five-part tournament. This heat had 2 repeat winners who were in the final 2 of past tournaments, and 2 past winners who have only previously competed in their debut episodes. Chef Lee previously battled Bobby Flay on Beat Bobby Flay, but lost. In round 1, Chef Andre caused a fire in his oven by forgetting to take his lotus root chips off of the paper towels he had put them on, when removing them from the fryer and putting them in the oven after. In round 3, Chef Andre burned his caramel with a basket ingredient (guava) on the stove, but managed to redo it in the last few minutes left, as in round 1.

  • Appetizer: yak burgers, rainbow cookie cake, huckleberry potatoes, comté cheese
  • Entrée: canned stuffed jalapeños, royale dorade, citrus coriander, lemon dessert
  • Dessert: Watergate salad, coconut sugar, Asian long beans, kombucha
  • Emily Chapman (winner of Episode 21.13 – "Money Saver", Episode 35.12 – "An Iron Chef Thanksgiving", and Chopped: Impossible) (eliminated after the appetizer)
  • Tatiana Rosana (winner of Episode 37.8 - "Under the Cuban Sun" and Episode 40.6 – "Chopped Champs Throwdown: Battle 3") (eliminated after the entrée)
  • Meny Vaknin (winner of Episode 22.11 - "Hot Stuff" and Episode 28.1 - "Chopped Champions: Battle 1, Best of the Best") (eliminated after the dessert)
  • Evan Hennessey (winner of Episode 37.5 - "Leftover Takeover" and Episode 40.4 – "Chopped Champs Throwdown: Battle 1") (advances to final round) (winner)

Notes: Part three of a five-part tournament. The chefs in this heat previously competed in the finales of past champions tournaments, with Chef Emily being the only past grand champion. Chefs Evan and Tatiana previously competed against one another in (Episode 40.8 - "Chopped Champs Throwdown: Finale"). The rainbow cookie cake in round 1 was reminiscent of an Italian rainbow cookie with red, white, and green colors made with almond and topped with chocolate and raspberry jam in-between each layer. The ‘lemon dessert’ in round 2 consisted of an edible shell made to look like a lemon filled with lemon gelee and a mousse that contained lemongrass and green cardamom.

  • Appetizer: pizza bites, chicken confit, graffiti eggplant, caviar
  • Entrée: dirty fries, boar tenderloin, watermelon, haricot verts
  • Dessert: head cheese, sweet & sour cereal, figs, queso fresco
  • Aarthi Sampath (winner of Episode 29.2 – "Snail Snafus") (eliminated after the appetizer)
  • Seis Kamimura (winner of Episode 24.11 – "Tailgate Fate") (eliminated after the entrée)
  • Bradley Stellings (winner of Episode 23.3 – "Chopped Again!") (eliminated after the dessert)
  • Jay Abrams (winner of Episode 27.6 – "Bacon Boys") (advances to final round) (winner)

Notes: Part four of a five-part tournament. All four contestants in this episode previously competed in the first Chopped "Beat Bobby Flay" tournament in each part: Chefs Bradley and Jay both competed in Part 1, but both were eliminated by the end Chef Seis competed in Part 2 and was the finalist in the finale, but he lost to Bobby Flay Chef Aarthi competed in Part 3, but she was eliminated after the entreé round. Aarthi also previously competed against Bobby Flay in Beat Bobby Flay and won. The "dirty fries" in round 2 included tortilla chips, chili, beans, sour cream, and jalapeños. The "head cheese" in round 3 was made from the head of a pig.

  • Appetizer: stuffed doughnuts, pig kidneys, upland cress, dried mangosteen
  • Entrée: tilefish, lacy cauliflower, potted meat, rhubarb liqueur
  • Dessert: ("Beat Bobby" round) lobster, dried duck, salty fingers, deep-fried milk
  • Christian Petroni
  • Tiffani Faison
  • Chris Santos
  • Marcus Samuelsson, Maneet Chauhan, Scott Conant**
  • Jay Abrams (winner of Episode 27.6 – "Bacon Boys") (eliminated after the appetizer)
  • Evan Hennessey (winner of Episode 37.5 - "Leftover Takeover" and Episode 40.4 – "Chopped Champs Throwdown: Battle 1") ("chopped 1st in entreé")* and Andre Fowles (winner of Episode 27.9 – "Cooking Caribbean" and Episode 28.4 – "Chopped Champions: Battle 4, Kitchen Storm") ("chopped 2nd in entreé")* (eliminated after the entrée) (eliminated after the dessert)
  • Stephen Coe (winner of Episode 41.1 - "Ultimate Redemption" and runner-up of Grill Masters 2017) (winner)

Notes: Part five of a five-part tournament. *Since the episode was 60 minutes like normal and had four chefs versus three as in prior tournaments with the final round as a face-off against a professional chef for a chance at the prize, two chefs were eliminated in the entreé round, and only the entreé round factored into the judges' decision. The stuffed doughnuts in round 1 were stuffed with vanilla ice cream that was covered in rainbow sprinkles. The potted meat in round 2 was made with chicken and pork in a can. The deep-fried milk in round 3 was sweet custard thickened with corn starch, then breaded and deep-fried. Lobster ravioli was Stephen's choice in round 3, as in Beat Bobby Flay with both chefs cooking the winning chef's signature dish and was 45 minutes instead of the usual 30 to accommodate the crossover format. **At the end of round 3, the judges in rounds 1 and 2 were replaced with new judges for a blind taste test, similar to the end of round 2 in "Beat Bobby Flay" with judging who made a better version of the dish and the winner receiving $50,000. And as a result of the chefs not being able to describe their own dishes, Ted did so instead.

  • Appetizer: pickle bouquet, beer battered shrimp, broccolini, sour trahana
  • Entrée: chocolate peanut butter french toast, Limburger cheese, acorn squash, culotte steaks
  • Dessert: rainbow crepes, passion fruit, giant candy sticks, salted egg yolk cookies
  • Drew Hiatt, Executive Chef from Riverhead, NY (eliminated after the appetizer)
  • Nina Singto, Chef and Owner from Nashville, TN (eliminated after the entrée)
  • Emily Ridgway, Research & Development Chef from San Francisco, CA (eliminated after the dessert)
  • Joe Gramaglia, Chef and Owner from Warren, NJ (winner)

Notes: While Chopped normally obscures brand names, the shrimp in the first round was SeaPak brand. Chef Joe cut himself in the second round.

  • (eliminated after the appetizer)
  • (eliminated after the entrée)
  • (eliminated after the dessert)
  • (winner)
  • Appetizer: pizza burger, escarole, cipollini onions, pickled beets
  • Entrée: parsley cake, halibut fillets, purple cauliflower, rösti
  • Dessert: gin mayonnaise, turquoise candy wafers, cara cara oranges, bitters
  • Ralpheal Abrahante, Executive Chef from New York, NY (eliminated after the appetizer)
  • Ariane Duarte, Chef and Owner from Verona, NJ (eliminated after the entrée)
  • Dana Cohen-Mayer, Corporate Marketing Chef from New York, NY (eliminated after the dessert)
  • Thomas Youell, Executive Chef from New York, NY (winner)
  • Appetizer: lemon meringue croissants, black garlic, scallops, grape soda
  • Entrée: New York strip steaks, piccalilli, Chinese broccoli, tuna-flavored sandwich crackers
  • Dessert: baked egg ring, pomegranates, shortbread cookies, chaat masala
  • Noam Bilitzer, Executive Chef who competed in 'Beat the Judge: Scott' (eliminated after the appetizer)
  • Jillian Moskites, Chef and Owner who competed in 'Beat the Judge: Marc' (eliminated after the entrée)
  • Justin Turner, Director of Hospitality who competed in 'Beat the Judge: Amanda' (eliminated after the dessert)
  • Tara Khattar, Private Chef and Consultant who competed in 'Beat the Judge: Maneet' (winner)

Notes: This is the first part of a 5-part champs vs. judges tournament featuring eight chefs and eight Chopped judges (all 16 of whom were past winners) who all competed in the Beat the Judge. Two chefs and two judges would compete in the finale for the largest prize offered in the show thus far: $100,000, which would be donated to “Turn Up! Fight Hunger” if a judge won. This episode had four chef competitors from “Beat The Judge”, two of whom won their episodes. Chef Tara cut herself in the first round and contaminated her raw scallops which were thrown away. She managed to get extra scallops from Chefs Jillian and Noam.

  • Appetizer: herring under a fur coat, ham steaks, injera, cucamelons
  • Entrée: rattlesnake pizza, nopales, beef shank, red curry paste
  • Dessert: carrot bacon, gala apples, lo mein cake, white chocolate liqueur

Notes: This is the second part of a 5-part tournament. This episode featured four Chopped judges from past Beat the Judge episodes as contestants. Although she competed in a “Beat The Judge” episode, this is Chef Tiffani’s first time competing in a regulation episode.

  • Appetizer: sauerkraut soup, breakfast radishes, sardines, pork rind bread crumbs
  • Entrée: mustard gelatin mold, wild boar, quince, smoked soy sauce
  • Dessert: unicorn milkshake, raspberries, concha, lap cheong
  • Nick Testa, Executive Chef who competed in 'Beat the Judge: Alex' (eliminated after the appetizer)
  • Jen Biesty, Chef & Owner who competed in 'Beat the Judge: Alex' (eliminated after the entrée)
  • Tristan Epps, Executive Chef who competed in 'Beat the Judge: Amanda' (eliminated after the dessert)
  • Demetrio Zavala, Executive Corporate Chef who competed in 'Beat the Judge: Tiffani' (winner)

Notes: This is the third part of a 5-part tournament. This episode had four 'Beat the Judge' competitors, with Chef Nick being the only past competitor who lost his episode (Chef Jen won his episode, but lost against Alex in the “Beat The Judge” bonus round). Chef Tristan had previously been mentored by Marcus Samuelsson (winner of the previous grudge match episode).

  • Appetizer: mock turtle soup, chicory, abalone, hootenanny
  • Entrée: crab rangoon tacos, sablefish, tomato veggie juice, baby corn
  • Dessert: zen garden, cranberries, confetti cheesecake, black beans
  • Stephen Coe (eliminated after the appetizer) (eliminated after the entrée) (eliminated after the dessert) (winner)

Notes: This is the fourth part of a 5-part tournament. This episode featured three Chopped judges from past "Beat the Judge" episodes and an "outsider". Stephen Coe was the winner of the 'Beat Bobby Flay' Chopped tournament (as well as competitor in several previous Chopped episodes). The "hootenanny" dish in round 1 is a baked dessert similar to a German pancake. The "zen garden" in round 3 was edible rocks (candy) on sugar "sand". Despite previously winning his “Beat The Judge” episode, this is Chef Marc’s first win in a regulation episode.

  • Appetizer: cod throats, galangal, crème brûlée, hot chicken (appetizer - Tara Khattar vs. Demetrio Zavala)
  • Entrée: cod throats, galangal, crème brûlée, hot chicken (appetizer - Marc Murphy vs. Marcus Samuelsson)
  • Dessert: loaded nachos, butternut squash, avocado milk, suckling pig (entree - Marc Murphy vs. Demetrio Zavala)
  • Tara Khattar (eliminated after the appetizer)
  • Marcus Samuelsson (eliminated after the entrée)
  • Marc Murphy (eliminated after the dessert)
  • Demetrio Zavala (winner)

Notes: This is the last part of the champs vs. judges tournament with 2 appetizer knockout rounds and a final entree round. The chefs competed head to head in the first round and the judges competed head to head in the second round with both rounds featuring the same ingredients that guaranteed a judge and a chef champion in the third entree round. A coin toss decided which group chose the order for the first two rounds the judges won the toss and chose to go second. All rounds lasted 30 minutes. Despite the judges losing, a smaller donation was made to ‘Turn Up! Fight Hunger’ in honor of Chef Marc’s performance. Because he technically won his “Beat The Judge” episode, Chef Demetrio becomes Chopped’s first 5-time winner by winning this episode.

  • Appetizer: goat forequarter, goat sausage, bolo de rolo, shishito peppers
  • Entrée: leg of goat, goat milk baby formula, turnips, fiery cheese puffs
  • Dessert: goat salami, goat cheese croquettes, lemon verbena, dragon fruit chips
  • Greg Lipman, Chef and Owner from Atlanta, GA (eliminated after the appetizer)
  • Alain Lemaire, Chef and Co-Owner from Miami, FL (eliminated after the entrée)
  • Deepa Shridhar, Chef from Austin, TX (eliminated after the dessert)
  • Ed Crochet, Chef and Owner from Philadelphia, PA (winner)

Notes: This is the first in a series of meat-themed episodes. Goat was the featured protein in every round. Chef Deepa cut herself in the first round.

  • Appetizer: barbecue spare ribs, pork butt, Brussels sprouts, Calvados
  • Entrée: pork belly fried rice, pork tomahawk, pom pom mushrooms, pickled okra
  • Dessert: guanciale, bacon & potato chip candy bars, muscadine grapes, dehydrated marshmallows
  • Nick Leahy, Chef & Owner from Atlanta, GA (eliminated after the appetizer)
  • Sarah Heard, Co-Chef & Owner from Austin, TX (eliminated after the entrée)
  • Jason Zygmont, Chef & Owner from Nashville, TN (eliminated after the dessert)
  • Denevin Miranda, Chef de Cuisine from New York, NY (winner)

Notes: This is the second in a series of meat-themed episodes. Pork was the featured protein in every round. Chef Sarah cut herself in the first round.

  • Appetizer: Wagyu tri-tip steak, steak tartare, upland cress, ube ice cream
  • Entrée: rib roast, bone marrow shots, salsify, blooming onion
  • Dessert: calf's foot jelly, beef fudge, cape gooseberries, labneh
  • Scott Jones, Chef & Owner from Dallas, TX (eliminated after the appetizer)
  • Billy Ngo, Chef & Owner from Sacramento, CA (eliminated after the entrée)
  • Shorne Benjamin, Private Chef from New York, NY (eliminated after the dessert)
  • Jordan Arcuri, Executive Chef from Nashville, TN (winner)

Notes: This is the third in a series of meat-themed episodes. Beef was the featured protein in every round. The tri-tip in the first round was given to the chefs as a whole piece. The beef fudge in the third round was chocolate fudge made with beef fat instead of butter.

  • Appetizer: bison short ribs, deviled eggs, fresh wasabi, beer jelly beans
  • Entrée: bison strip loin, haricots verts, onigiri, cheese tea
  • Dessert: bison jerky, bison tallow, mincemeat pie, blood oranges
  • Kristine Kittrell, Sous Chef from Austin, TX (eliminated after the appetizer)
  • Desmond Robinson, Chef & Owner from Memphis, TN (eliminated after the entrée)
  • Chetan Shetty, Executive Chef from New York, NY (eliminated after the dessert)
  • Dan Billo, Executive Chef from Boston, MA (winner)

Notes: This is the last of the meat-themed episodes. Bison was the featured protein in every round.

  • Appetizer: fettucine alfredo with chicken, red onions, Cabarnet, chocolate
  • Entrée: vanilla ice cream, yellow snack cakes, beef heart, artichokes
  • Dessert: divorce cake, cinnamon bun spread, pineapple, dates
  • Malik Ali, Private Chef & Caterer from Philadelphia, PA (eliminated after the appetizer)
  • Michael Morales, Executive Chef from Chicago, IL (eliminated after the entrée)
  • Josh Sutcliff, Executive Chef from Dallas, TX (eliminated after the dessert)
  • Leksi Bunnell, Sous Chef from New York, NY (winner)

Notes: This is the first of four unconnected, emotionally themed episodes (spanning seasons 48 and 49) featuring things you eat when you're "hangry" (hungry & angry). The baskets in this episode had ingredients that represented getting dumped/heartbreak.

  • Appetizer: big burgers, avocados, ramen noodles, mimosa
  • Entrée: Philly cheesesteak, chicken tenders, pickles, Bloody Mary potato chips
  • Dessert: eggs benedict, watermelon, soda crackers, coconut water
  • Shaina Juliana, Chef and Owner from Bronx, NY (eliminated after the appetizer)
  • Hux Jones, Executive Chef from Knoxville, TN (eliminated after the entrée)
  • Taylor Hester, Chef de Cuisine from New York, NY (eliminated after the dessert)
  • Joe Cooke, Executive Chef from Boston, MA (winner)

Notes: This is the second of four unconnected, emotionally themed episodes featuring things you eat when you're "hangry". The baskets in this episode had fast food, alcohol themed ingredients, and/or remedies for hangovers. The judges claimed they drank the night before to accurately portray being hungover for the show.

  • Appetizer: ghost peppers, Carolina reaper cheese, pork secreto, grits
  • Entrée: phaal curry, pineapple habñero shrub, t-bone steak, rainbow chard
  • Dessert: super spicy jawbreakers, hot sauce, camel milk, guava
  • Caroline Gutierrez, Private Chef from Atlanta, GA (eliminated after the appetizer)
  • Garrett Wheeler, Executive Chef from Atlanta, GA (eliminated after the entrée)
  • Brandon Silva, Executive Chef from Houston, TX (eliminated after the dessert)
  • Tesia Bunton, Chef Consultant from Atlanta, GA (winner)

Notes: This is the third of four unconnected, emotionally themed episodes featuring things you eat when you're "hangry". The baskets in this episode featured hot and spicy ingredients.

  • Appetizer: bacon beer cheese, romanesco cauliflower, uncured bacon, yuzu kosho
  • Entrée: bacon & eggs gelatin shots, sweet corn on the cob, pork belly, biscuit dough
  • Dessert: pig tails, bacon bananas foster, chocolate chips, avocados
  • Ashley DeSilva, Executive Chef from Brunswick, ME (eliminated after the appetizer)
  • Jessica Kotula, Chef and Charcutier from New York, NY (eliminated after the entrée)
  • Nick Wilson, Chef and Owner from Pembroke, MA (eliminated after the dessert)
  • Christopher Walker, Chef and Butcher from Boston, MA (winner)

Notes: This is the first part of a five-part outdoor tournament in Maine, centered around comfort foods. The winner of each episode advanced to the finale for a chance at $25,000. Each episode had a different theme this one is bacon-focused dishes with bacon in every basket. The gelatin shots on the second round had vodka, caramel, and bacon bits inside with a gummy candy egg on top. A rainstorm interrupted the final round judging, shutting off power and limiting filming of the judge's discussion to vertical phone cameras.

  • Appetizer: deep fried burger, scotch bonnet peppers, peaches, sloppy Joe mix
  • Entrée: burger in a can, summer squash, short ribs, glazed doughnuts
  • Dessert: mustard ice cream, green apples, honeycomb, burger cupcakes
  • Johan Jensen, Chef and Owner from Stonington, CT (eliminated after the appetizer)
  • D'Andre Miller, Executive Chef from New York, NY (eliminated after the entrée)
  • Mitzi Jackson-Robinson, Personal Chef from Philadelphia, PA (eliminated after the dessert)
  • Danny Rassi, Chef and Owner from North Conway, NH (winner)

Notes: This is the second part of a five-part outdoor tournament. The theme of this episode is some form of burgers in every basket. The chefs didn't have to make burgers in every round but they did have to be rich, comforting, burger-inspired dishes. In round 1, Chef D'Andre cut himself. The canned burger in round 2 was a cheeseburger with ketchup, mayonnaise, and pickles.

  • Appetizer: mactini, turnips, mini brie bites, corndog sushi
  • Entrée: mac and quiche, baby spinach, truffle pecorino, pot roast
  • Dessert: mac and cheese lava cake, figs, honey goat gouda, pancake mix
  • Melissa Chaiken, Chef & Co-Owner from Bangor, ME (eliminated after the appetizer)
  • Jason Whipland, Chef & Owner from Middletown, NY (eliminated after the entrée)
  • Christopher Hensel, Private Chef from New York, NY (eliminated after the dessert)
  • Sarita Ekya, Chef & Owner from New York, NY (winner)

Notes: This is the third part of a five-part outdoor tournament. The theme of this episode is some form of macaroni and cheese in every basket. In the first round, the "mactini" was just mac and cheese inside a large martini glass. The corndog sushi was a sushi roll (with salmon, cucumber, and avocado) that was battered and shoved onto a stick. In round 1, Chef Jason cut himself and forgot a basket ingredient from one plate.

  • Appetizer: chocolate fudge cake, four meat pizza, plumcots, anchovies
  • Entrée: spaghetti & meatball pizza, watercress, pink pineapple, pork collar
  • Dessert: cereal pizza, cherries, pepper flakes, burrata cheese
  • Austin Baker, Head Chef from Brooklyn, NY (eliminated after the appetizer)
  • Pietro Mazzella, Chef & Owner from Wayne, NJ (eliminated after the entrée)
  • Steve Welch, Chef & Owner from Cambridge, MA (eliminated after the dessert)
  • Stacy Mokes, Executive Sous Chef from Asbury Park, NJ (winner)

Notes: This is the fourth part of a five-part outdoor tournament. The theme of this episode is pizza in every round, both as a basket ingredient and as a dish. The four meat pizza in round one consisted of pepperoni, ham, sausage and bacon. The spaghetti pizza in round 2 was meatballs, cheese, and sauce on top of a baked spaghetti crust. The cereal pizza in round 3 was a pizza crust topped with cream cheese icing and colorful cereal.

  • Appetizer: pizza pot pie, red sorrel, grape jelly, hot butt cappy
  • Entrée: mac & cheese stuffed turkey, collard greens, pizza cocktail, wild boar bacon
  • Dessert: cinnaburger, wild blueberries, mango ketchup, mac & cheese candy canes
  • Stacy Mokes, Executive Sous Chef from Asbury Park, NJ (eliminated after the appetizer)
  • Sarita Ekya, Chef & Owner from New York, NY (eliminated after the entrée)
  • Danny Rassi, Chef and Owner from North Conway, NH (eliminated after the dessert)
  • Christopher Walker, Chef and Butcher from Boston, MA (winner)

Notes: This is the final part of a five-part outdoor tournament and each past themed ingredient (pizza, bacon, burger, mac & cheese) was featured in the baskets. The "hot butt cappy" in round 1 was a capicola meat presented in a long Italian-style sub sandwich. While Chopped normally obscures brand names,the grape jelly appeared to be Welch’s brand. The "pizza cocktail" in round 2 was a version of a Bloody Mary with tomato and mozzarella garnish. The cinna burger in round 3 was a quadruple bacon cheeseburger with cinnamon rolls instead of burger buns.

  • Appetizer: canned bacon, mahi mahi fillets, kohlrabi, life preserver candies
  • Entrée: shrimp chips, beef tenderloin, kale, onion juice
  • Dessert: rambutan, nurse cake pops, cream cheese, strawberry gelatin cups
  • Brandon Burr, Psychiatric Nurse Practitioner from Richmond, VA (eliminated after the appetizer)
  • Rosanna Martinelli, Pediatric ICU Nurse from Brooklyn, NY (eliminated after the entrée)
  • Krissie Scott, Geriatric Care Nurse from Memphis, TN (eliminated after the dessert)
  • Lorraine Wheeler, ICU Nurse from New York, NY (winner)

Notes: This episode featured amateur cooks and paid tribute to nurses on the front lines during the Covid-19 pandemic. Nurse Brandon cut himself in the first round.

  • Appetizer: frozen pizza, french fries, maitake mushrooms, meatballs
  • Entrée: bowl of cereal, mac and cheese, arugula, pork belly
  • Dessert: toaster pastry sandwiches, persimmons, whipped cream, popcorn
  • Keith Batts, Chef & Caterer from Nashville, TN (eliminated after the appetizer)
  • Hilda Ysusi, Executive Chef & Owner from The Woodlands, TX (eliminated after the entrée)
  • Brian Poe, Chef & Owner from Boston, MA (eliminated after the dessert)
  • Jamarr Massey, Corporate Executive Chef from Miami, FL (winner)

Notes: This is the last of four unconnected, emotionally themed episodes featuring things you eat when you're "hangry". The baskets in this episode had typical late night food staples.

  • Appetizer: blueberry pie, tarragon, lobster mushrooms, oysters
  • Entrée: clam chowder, purple ninja radishes, leg of lamb, finger limes
  • Dessert: brown bread in a can, dried chamomile, plums, gorgonzola dulce
  • Woldy Reyes, Catering Chef from Brooklyn, NY (eliminated after the appetizer)
  • Brittney Williams, Private Chef from New York, NY (eliminated after the entrée)
  • Kristen Harlach, Executive Chef from Boston, MA (eliminated after the dessert)
  • Eric Marshall, Private Chef from New York, NY (winner)

Notes: This is the first of a special five part, outdoor tournament in Maine for $50,000. Unlike past Chopped tournaments, this tournament features various special challenges doled out by Martha Stewart. For this episode, Martha reduced the pantry to a basic 20 ingredients. She swapped out the 20 ingredients in the first two rounds for pastry-based ingredients in the third round.

  • Appetizer: hasty pudding, garlic chives with blossoms, mussels, whole grain mustard
  • Entrée: cornish hens, kale, walnuts, lobster roe, "Martharita"
  • Dessert: potato candy, white nectarines, spruce tips, whipped coffee
  • Emshika Alberini, Chef & Owner from Littleton, NH (eliminated after the appetizer)
  • Paul Garberson, Executive Chef from Philadelphia, PA (eliminated after the entrée)
  • Julie Cutting, Chef & Owner from Portsmouth, NH (eliminated after the dessert)
  • Vladimir Lebrun, Executive Chef from Sangus, MA (winner)

Notes: This is the second part of the Martha Rules tournament. In this episode, Martha changed the amount of cook time partway into each round. The appetizer round was reduced to 15 minutes. The entrée round had an extra 5 minutes (35 minutes total) but there was also an extra ingredient in the form of a margarita made by Martha. The dessert round lasted for however long it took Martha to make a lemon meringue pie (their time ended up being a little over 25 minutes). In the first round, Chef Vladimir cut himself.

  • Appetizer: sea urchin, fresno peppers, peanut brittle, kombu
  • Entrée: lobster rolls, romano beans, veal ribeyes, pickled watermelon rind
  • Dessert: apple brandy, currants, sauerkraut, artichoke cake
  • John DaSilva, Chef & Owner from Boston, MA (eliminated after the appetizer)
  • Courtnee Futch, Private Chef from New York, NY (eliminated after the entrée)
  • David Israelow, Chef & Owner from New York, NY (eliminated after the dessert)
  • Jennifer Normant, Executive Chef from Newburyport, MA (winner)

Notes: This is the third part of the Martha Rules tournament. In this episode, Martha made contestants switch stations in the middle of every round. In round 1, she had David switch with Jennifer and made Courtnee switch with John. Then she made them switch back to their original stations. In round 2 she moved Jennifer to Courtnee's station, Courtnee went to David's station, and David moved to Jennifer's station. Then she made them go to a station they hadn't been to before: David on Courtnee's station, Jennifer on David's station, and Courtnee on Jennifer's station. In round 3 David and Jennifer switched three times, finishing at each others' station.

  • Appetizer: bittersweet soda, pea tendrils, peekytoe crabmeat, garden party orange cake
  • Entrée: red snapper dogs, heirloom tomatoes, flounder, pearled black barley
  • Dessert: matcha terrarium, maple syrup, carrots, salty sweet cream ice cream
  • James Kelly, Executive Chef from Brooklyn, NY (eliminated mid-round 1) & William Lawrence, Executive Private Chef from New York, NY (eliminated after round 1) (eliminated after the appetizer)
  • Anthony Caldwell, Executive Chef & Owner from Boston, MA (eliminated after the entrée)
  • Julie Cutting, Chef & Owner from Portsmouth, NH (introduced in round 3) (eliminated after the dessert)
  • Saba Wahid Duffy, Private Chef from Framingham, MA (winner)

Notes: This is the fourth part of the Martha Rules tournament. In this episode, the chefs were told they could be eliminated mid-round. Martha taste-tested components from everyone's stations and eliminated James Kelly in the middle of round 1. A chef was also eliminated normally after the first round. In the third round, Martha brought in a runner-up chef (Julie Cutting) from a previous Martha Rules round (Tick Tock!)

  • Appetizer: haddock fillets, pear & cornbread skillet cake, sour beer, gloves (to forage for garden ingredient of their choice)
  • Entrée: lobster bake: lobster, clams, corn, potatoes, kielbasa (at least 3 must be used)
  • Dessert: giant whoopie pie, divergent melon, pork & liver terrine, fresh (cow's) milk
  • Eric Marshall, Private Chef from New York, NY (chopped 1st in entrée) (eliminated after the appetizer)
  • Vladimir Lebrun, Executive Chef from Sangus, MA (chopped 2nd in entrée) (eliminated after the entrée)
  • Jennifer Normant, Executive Chef from Newburyport, MA (eliminated after the dessert)
  • Saba Wahid Duffy, Private Chef from Framingham, MA (winner)

Notes: This is the final part of the Martha Rules tournament where the winner receives $50,000. There was a different challenge every round. In the first round Martha let each contestant pick a fourth ingredient from Maine's Earth Farm garden (Eric got mustard greens, Vlad got celery, Saba got kale, and Jennifer got lettuce). In the second round, they were directed to a separate table where Martha and the judges presented five cooked ingredients in a lobster bake and the contestants had to use at least 3 of them in their dish. In the third round, the finalists had to milk cows to get their fresh milk. This was the second time in Chopped history where contestants were not chopped (the first being "Alton's Challenge, Grand Finale") and the first time where the non-elimination happened in round 1 with a double elimination in round 2 .

  • Appetizer: pepinos locos, squash blossoms, pork tenderloin, masa dough
  • Entrée: taco salad, red snapper, jicama, ancho chiles
  • Dessert: cheesecake chimichangas, mangos, dried hibiscus flowers, margarita
  • Andrew Savoie, Chef and Owner from Dallas, TX (eliminated after the appetizer)
  • Geronimo Lopez, Chef and Owner from San Antonio, TX (eliminated after the entrée)
  • Chando Madrigal, Executive Chef and Owner from Sacramento, CA (eliminated after the dessert)
  • Kiersten Gormeley, Executive Chef and Owner from New York, NY (winner)

Notes: In this episode the chefs had to make tacos in every round. Chef Andrew cut himself in round 1 and when the judges reviewed the footage, they determined the food was contaminated leading to him getting eliminated.

  • (eliminated after the appetizer)
  • (eliminated after the entrée)
  • (eliminated after the dessert)
  • (winner)
  • (eliminated after the appetizer)
  • (eliminated after the entrée)
  • (eliminated after the dessert)
  • (winner)
  • (eliminated after the appetizer)
  • (eliminated after the entrée)
  • (eliminated after the dessert)
  • (winner)
  • (eliminated after the appetizer)
  • (eliminated after the entrée)
  • (eliminated after the dessert)
  • (winner)

Food Networks Stars! (2012) Edit

  • Appetizer: smoked kippers, hard boiled eggs, treviso, sparkling cider
  • Entrée: black chicken, escarole, cream of coconut, guava
  • Dessert: fenugreek, cinnamon toast cereal, Japanese mayonnaise, frozen peas
    (TNFNS season 7 winner) (Sandwich King) (Charity: Opportunity Knocks – River Forest, IL) (eliminated after the appetizer) (TNFNS season 3 winner) (The Gourmet Next Door) (Charity: The Lois Merrill Foundation – San Diego, CA) (eliminated after the entrée) (TNFNS season 5 winner) (Ten Dollar Dinners) (Charity: American Foundation for Suicide Prevention – New York, NY) (eliminated after the dessert) (TNFNS season 6 winner) (Aarti Party) (Charity: Central City Community Outreach – Los Angeles, CA) (winner)

Notes: This episode featured four contestants that were previous winners of Food Network Star that were competing for $10,000 for the charity of their choice. The judges were the mentors for Season 8 of Food Network Star

Grill Masters Tournament (2012) Edit

  • Appetizer: yak steaks, mesquite syrup, peanut butter sandwich cookies, Tuscan kale
  • Entrée: California halibut, sauerkraut, frozen french fries, Mexican chorizo
  • Dessert: oil-cured black olives, peaches, piloncillo, chocolate graham cracker pies
  • Jennifer Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ/Pitmaster, Smoked To The Bone BBQ Team, Gilbert, AZ (eliminated after the appetizer)
  • Tommy Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ, Gilbert, AZ (eliminated after the entrée)
  • Galen Zamarra, Chef and Restaurateur, Mas (Farmhouse), New York, NY (eliminated after the dessert)
  • Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL (advances to final round) (winner)

Notes: This was the first Chopped Grill Masters tournament ever. This is part 1 of a 5 episode series of episodes, where sixteen "pro" grillers competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000. The "Grill Masters" episodes were taped outdoors at Old Tucson Studios near Tucson, AZ. Jennifer and Tommy Duncan are husband and wife. The yak steaks in the first basket appeared to be top sirloin steaks.

  • Appetizer: Hawaiian blue prawns, tomatillos, chayotes, hatch chile taffy
  • Entrée: rack of wild boar, cactus flower buds, spoon fruit, portabella mushrooms
  • Dessert: cactus pears, Italian wafer cookies, goat's milk ricotta, single malt whiskey
  • Carey Bringle, Owner and Barbecue Pitmaster, Peg Leg Porker, Nashville, TN (eliminated after the appetizer)
  • Dushyant Singh, Executive Sous chef, Wild Horse Pass Resort and Spa, Phoenix, AZ (eliminated after the entrée)
  • Nicole Davenport, Chef and Restaurateur, Sugar and Smoke, Fredericksburg, TX (eliminated after the dessert) , Chef and Restaurateur, Kawaii, HI (advances to final round) (winner)

Notes: This is part 2 of 5.

  • Appetizer: oysters, hearts of palm, creamed spinach, duck bacon
  • Entrée: rabbit, eggplant, pineapple, puff pastry dough
  • Dessert: Meyer lemons, marshmallows, charcoal biscuits, zucchini
  • Robyn Lindars, Chef and Blogger, "Grill Grrrl" food blog, Miami, FL (eliminated after the appetizer)
  • Timothy Grandinetti, Chef and Restaurateur, Spring House Restaurant, Kitchen & Bar, Winston-Salem, NC (eliminated after the entrée)
  • Doug Keiles, Competitive Barbecue Champion and Pitmaster, Ribs Within BBQ Team, Hillsbourough, NJ (eliminated after the dessert)
  • Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX (advances to final round) (winner)

Notes: This is part 3 of 5.

  • Appetizer: short ribs, watermelon, speculoos, fennel
  • Entrée: pork butt, baked beans, clams, strawberry fruit leather
  • Dessert: tofu, green plantains, maple-bacon ale, mangoes
  • Chad Ward, Competitive Barbecue Champion, Whiskey Bent BBQ, Lakeland, FL (eliminated after the appetizer) , Chef and Educator, Westport, CT (eliminated after the entrée)
  • Rick Browne, Chef and Author, Seattle, WA (eliminated after the dessert)
  • Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX (advances to final round) (winner)

Notes: This is part 4 of 5.

  • Appetizer: sardines, corn on the cob, xtabentun, canned sloppy joe filling
  • Entrée: standing rib roast, guava paste, smoked mozzarella, bok choy
  • Dessert: quail eggs, pound cake, whole coconut, strawberry cream tequila
  • Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL (eliminated after the appetizer)
  • Sam Choy, Chef and Restaurateur, Kawaii, HI (eliminated after the entrée)
  • Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX (eliminated after the dessert)
  • Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX (winner)

Notes: This is the final part of the tournament. The 4 preliminary round winners competed for the $50,000 grand prize.

Grill Masters Tournament (2015) Edit

  • Appetizer: double cut pork chops, margarita, avocados, merguez sausage
  • Entrée: artichokes, cherry pie, rye whiskey, cowboy steaks
  • Dessert: ham steaks, mangos, corn bread, ricotta cheese
  • Staci Graves Jett, Caterer & BBQ Pit Master, Hog Heaven, Brooksville, KY (eliminated after the appetizer)
  • Randy Pauly, Firefighter & BBQ Pit Champ, Holy Cow Cookers, Pearland, TX (eliminated after the entrée)
  • Danielle Dimovski, Competitive BBQ Champ, Diva Q BBQ, Barrie, Ontario, Canada (eliminated after the dessert)
  • Chris Hart, Competitive BBQ Champ & Author, Wicked Good Barbecue, Boston, MA (winner)

Notes: This is the second grill masters tournament, taking place a few years after the first one, and in a different location: Queens County Farm in Queens, New York. This tournament would kick start an annual, summer competition special for every year after this one. Just like the first tournament, there are 5 episodes, with 4 episodes being preliminary rounds and the winners of all four rounds competing in the finale for a $50,000 prize. Chef Chris forgot the ricotta in round 3, but was given the win based on the performance of his entire meal.

  • Appetizer: hamburger patties, salsa con queso, zucchini, hot dogs
  • Entrée: rack of elk, Worcestershire sauce, deviled eggs, collard greens
  • Dessert: acorn squash, chocolate cupcakes, bananas, ras el hanout
  • Candy Sue Weaver, Competitive BBQ Champ, BBQ Delight, Pine Bluff, AR (eliminated after the appetizer)
  • Matty Melehes, Chef de Cuisine, Q Roadhouse Brewing Co., Jackson, WY (eliminated after the entrée)
  • Mary Brent "M.B." Galyean, Expedition Chef, Charleston, WV (eliminated after the dessert)
  • Stan Hays, Pit Master, County Line Smokers, Pleasant Hill, MO (winner)

Notes: Part 2 of a 5 part series. While Chopped normally obscures brand names, the Worcestershire sauce in the second round is a product of tournament sponsor Lea & Perrins.

  • Appetizer: Spanish red shrimp, feta cheese, asparagus, brisket ice cream
  • Entrée: lobsters, carrot ketchup, dandelion greens, cheese and jalapeño sausage
  • Dessert: fruit skewers, quick pan popcorn, amaretto, panatone
  • Donna Fong, Competitive BBQ Champ, Butcher's Daughter BBQ, Alameda, CA (eliminated after the appetizer)
  • Tom Spaulding, Live Fire Catering, 1843 Live Fire Catering, Austin, TX (eliminated after the entrée)
  • Harry Soo, Competitive BBQ Champ, Slap Yo' Daddy BBQ, Los Angeles, CA (eliminated after the dessert)
  • Leslie Roark Scott, Competitive BBQ Champ & Chef, Ubon's, Yazoo City, MS (winner)

Notes: Part 3 of a 5 part series. The fruit skewers included purple grapes, pineapple, strawberries, and cantaloupe. Donna and Harry were engaged at the time of filming.

  • Appetizer: spare ribs, rhubarb, fava beans, black-eyed pea cakes
  • Entrée: monchong, ramps, macadamia nuts, Galia melon
  • Dessert: plums, halloumi cheese, poor man’s toffee, white BBQ sauce
  • Phil Johnson, Food Truck Owner, Sammitch's, Phoenix, AZ (eliminated after the appetizer)
  • Ash Fulk, Chef & Culinary Director, Hill Country Barbecue Market, New York, NY (eliminated after the entrée)
  • Mike Davis, BBQ Pit Master, Delight, AR (eliminated after the dessert)
  • Angie Mar, Executive Chef, Beatrice Inn, New York, NY (winner)

Notes: Part 4 of a 5 part series.

  • Appetizer: rattlesnake meat, lemonade iced tea, Japanese eggplant, hushpuppies
  • Entrée: goat, rainbow carrots, watermelon, kokoretsi
  • Dessert: dragonfruit, pancakes, lemon meringue pie, jalapeños
  • Leslie Roark Scott, Competitive BBQ Champ & Chef, Ubon's, Yazoo City, MS (eliminated after the appetizer)
  • Chris Hart, Competitive BBQ Champ & Author, Boston, MA (eliminated after the entrée)
  • Stan Hays, Pit Master, County Line Smokers, Pleasant Hill, MO (eliminated after the dessert)
  • Angie Mar, Executive Chef, Beatrice Inn, New York, NY (winner)

Notes: The final part of a 5 part series, in which the winner earned $50,000. The contestants were given 40 minutes in the entree round rather than the usual 30 to allow proper time to prep the goat.

Chopped: Impossible (2015) Edit

  • Appetizer: hamburger Bloody Mary, beef fajita meat, whipped topping, flying fish eggs
  • Entrée: mackerel, edible flowers, durian cookies, pork stomach in soy
  • Dessert: Welsh rarebit, apple teeth, nacho cheese tortilla chips, gumdrops
  • Barry Frish (Episode 15.11 – "Take Heart") (eliminated after the appetizer)
  • Diane Dimeo (Episode 2.9 – "Buckwheat Blunders and Twists of Fate") and (Episode 2.13 – "Chopped Champions, Round Four: Bring It!") (eliminated after the entrée)
  • Roxanne Spruance (Episode 18.10 – "Bacon Baskets!") (eliminated after the dessert)
  • Marc Anthony Bynum (Episode 4.8 – "Quahog Quandaries and Pickle Puzzles"), (Episode 5.5 – "$50,000 Tournament: Round Two") and (Episode 5.8 – "$50,000 Tournament: Grand Finale") (advances to final round) (winner)

Notes: Part one of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale for a chance to win a grand prize of up to $40,000. Diane Dimeo was also in the first Chopped Champions event in season 2, and Marc Anthony Bynum was a finalist in the second Chopped Champions event in season 5. The edible flowers in the entree round included pansies, snapdragons, and nasturtiums. The apple teeth in the dessert round were made from apple slices, peanut butter, and marshmallows.

  • Appetizer: salted duck, dried olives, green gelatin, prosciutto
  • Entrée: chicken in a can, corn cob jelly, crayfish, sweet lemons
  • Dessert: ostrich egg, chunky peanut butter, meat lover's sub sandwich, balsamic vinegar
  • Robyn Almodovar (Episode 24.6 – "Tendon Intentions") (eliminated after the appetizer)
  • Timothy Peterson (Episode 22.6 – "Bizarre Baskets") (eliminated after the entrée)
  • Nong Poonsukwattana (Episode 21.6 – "Food Truck Fight") (eliminated after the dessert)
  • James Major (Episode 15.8 – "Big Hitters") (advances to final round) (winner)

Notes: Part two of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale. A hammer and screwdriver was provided in the dessert basket to help the chefs crack open the ostrich egg.

  • Appetizer: alligator, zucchini blossoms, guacamole with roasted crickets, cricket flour
  • Entrée: skate wing, fiddlehead ferns, 100-year-old eggs, yellow marshmallow chicks
  • Dessert: dessert sushi plate, vanilla ice cream, black garlic, brown bananas
  • Leslie Roark Scott (Episode 24.16 – "Grill Masters: Episode Three") and (Episode 24.18 – "Grill Masters: Episode Five") (eliminated after the appetizer)
  • Jonathan Kavourakis (Episode 23.9 – "Let's Do Lunch") (eliminated after the entrée)
  • Antonio Mure (Episode 17.10 – "Competition Italiano") (eliminated after the dessert)
  • Emily Chapman (Episode 21.13 – "Money Saver") (advances to final round) (winner)

Notes: Part three of a four-part tournament. Four returning Chopped Champions face off for a spot in the finale. Leslie Roark Scott was a finalist in the 2015 Chopped Grill Masters Tournament.

  • Appetizer: geoduck, spring garlic, purple artichokes, fish fillet sandwich
  • Entrée: fried pork brain sandwiches, dried pomegranate seeds, chocolate mint, spaghetti rings
  • Dessert: (second entrée round) cow tongue, cow feet, beef jerky soda, chateaubriand
  • Marc Anthony Bynum (Episode 4.8 – "Quahog Quandaries and Pickle Puzzles"), (Episode 5.5 – "$50,000 Tournament: Round Two") and (Episode 5.8 – "$50,000 Tournament: Grand Finale") (eliminated after the appetizer)
  • James Major (Episode 15.8 – "Big Hitters") (eliminated after the entrée)
  • Robert Irvine (eliminated after the dessert)
  • Emily Chapman (Episode 21.13 – "Money Saver") (winner)

Notes: Part four of a four-part tournament. Winners of the three previous episodes faced off for $15,000 in two rounds: appetizer and entree. Judging after the second round held both the first and second rounds in consideration to determine the tournament winner. In the third round, the winner faced celebrity chef Robert Irvine in an additional entrée round for a chance to increase the winnings from $15,000 to $40,000. This is the first episode where three chefs compete in the Appetizer round and the two chefs compete in the Entree round.

Secrets of Winning (2015) Edit

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from the first 26 seasons (and the Chopped: After Hours web series), along with tips on competing in the Chopped kitchen.

Grill Masters Napa (2016) Edit

  • Appetizer: octopus, fruit pops, purple cauliflower, Italian sausage
  • Entrée: veal chops, pickled smoked okra, watermelon radish, nachos
  • Dessert: honey gelato cones, petimezi, pineapple, Anaheim chiles
  • Bryan Moscatello, Executive Chef, Calistoga Ranch, Saint Helena, CA (eliminated after the appetizer)
  • Ashley Pado, Corporate Chef, Certified Angus Beef® Brand, Wooster, OH (eliminated after the entrée)
  • Chad Rosenthal, Chef & Restaurateur, The Lucky Well, Ambler, PA (eliminated after the dessert) , Chef & Restaurateur, The Greenhouse Tavern, Trentina and Noodlecat, Cleveland, OH (winner)

Notes: This is the third summer grilling tournament. This time around, the winner of the first episode received $10,000 and a spot in the $50,000 grand finale. The tournament was held at Beringer Vineyards in Napa Valley, California. Instead of an oven and stove, contestants were provided with a gas grill, charcoal grill, and smoker. In addition, some other equipment such as a blast chiller and ice cream machine were not available.

  • Appetizer: lamb belly, baked beans, flatbread dough, grilled grapefruit
  • Entrée: sea urchin, reginelle, leeks, side of halibut
  • Dessert: cinnamon rolls, spicy tamarind candies, marshmallows, strawberries
  • Nate Berrigan-Dunlop, Executive Chef, Penrose Restaurant, Oakland, CA (eliminated after the appetizer)
  • Karen Mitchell, Executive Chef, Palm Restaurant, Boston, MA (eliminated after the entrée)
  • Christopher Schobel, Chef & Restaurateur, Fat Daddy's Smokehouse, Kihei, HI (eliminated after the dessert)
  • Sophina Uong, Executive Chef, Revival Bar & Kitchen, Berkeley, CA (winner)

Notes: Part 2 of a 5 part tournament. The winner received $10,000 and a spot in the $50,000 grand finale. While Chopped normally obscures brand names, the baked beans in the first basket were Bush's Smokehouse Tradition Grillin' Beans - a product of a Chopped sponsor.

  • Appetizer: abalone, rainbow chard, spa water, raisins on-the-vine
  • Entrée: bone-in natural cut ribeye steak, toybox eggplant, Padrón peppers, polenta log
  • Dessert: chocolate trifle, poached pears, slab bacon, pistachios in the shell
  • Charles Grund, Corporate Chef, Hill Country Barbecue Market, New York, NY (eliminated after the appetizer)
  • Brian Bruns, Executive Sous Chef, Spiaggia Restaurant & Café, Chicago, IL (eliminated after the entrée)
  • Jason Bergeron, Executive Chef, Tavistock Restaurant Collection, San Francisco, CA (eliminated after the dessert)
  • Daniel Gomez Sanchez, Executive Sous Chef, La Toque, Napa, CA (winner)

Notes: Part 3 of a 5 part tournament. Due to the extensive time required to prepare abalone, the abalone in the first basket was cleaned ahead of time. To save time in the third round, both chefs agreed to use pre-shelled pistachios from the pantry instead of ones from the basket the judges permitted this since both chefs had the same advantage.

  • Appetizer: tri-tip, hen of the woods mushrooms, avocados, rose petal confit
  • Entrée: red snapper, grape leaves, Meyer lemonade, beets
  • Dessert: olive oil cake, cheddar cheese, gala apples, salted caramel
  • Ken Hess, Chef & Pitmaster, Big Bob Gibson Bar-B-Q, Decatur, AL (eliminated after the appetizer)
  • Tracy Anderson, Pitmaster & Owner, Woodhouse BBQ, Napa, CA (eliminated after the entrée)
  • Chrissy Camba, Chef & Owner, Maddy's Dumpling House, Chicago, IL (eliminated after the dessert) , Chef & Restaurateur, Craigie on Main/Kirkland Tap and Trotter, Cambridge/Somerville, MA (winner)

Notes: Part 4 of a 5 part tournament. While Chopped normally obscures brand names, the cheddar cheese in the third basket was Sargento 4 State Cheddar - a product of a Chopped sponsor.

  • Appetizer: pig head, smoked chocolate chips, home-made blue corn tortillas, escarole
  • Entrée: porterhouse, candied garlic, artichoke, razor clams
  • Dessert: chocolate babka, aged goat cheese, Cabernet Sauvignon, bananas
  • Tony Maws, Chef & Restaurateur, Craigie on Main/Kirkland Tap and Trotter, Cambridge/Somerville, MA (eliminated after the appetizer)
  • Jonathon Sawyer, Chef & Restaurateur, The Greenhouse Tavern, Trentina and Noodlecat, Cleveland, OH (eliminated after the entrée)
  • Daniel Gomez Sanchez, Executive Sous Chef, La Toque, Napa, CA (eliminated after the dessert)
  • Sophina Uong, Executive Chef, Revival Bar & Kitchen, Berkeley, CA (winner)

Notes: Last part of the 5 part tournament. The winners of the four previous episodes competed for an additional $50,000. The tortillas in the first basket were given to the chefs as uncooked masa. While Chopped normally obscures brand names, the Cabernet Sauvignon in the third basket was a product of tournament sponsor and host Beringer Vineyards.

Grill Masters Tournament (2017) Edit

  • Appetizer: Pork shoulder, rainbow chard, Cabernet Sauvignon, watermelon pie
  • Entrée: Bloody Mary ice pops, beef ribs, vegan lobster, petit vegetable crudites
  • Dessert: Brownie batter, sweet plantains, strawberries, uni
  • Lori Frazee (eliminated after the appetizer)
  • Craig Verhage (eliminated after the entrée)
  • Andy Husbands (eliminated after the dessert)
  • Megan Day (winner)

Notes: Part 1 of a 5 part grilling tournament featuring 16 pro grillers. The winner of each preliminary round advanced to the finals to compete for $50,000 and a trip for 2 to Beringer Vineyards in Napa Valley, California. Like past grilling tournaments, this was an outdoor competition where the chefs had to grill. Filming returned to Queens County Farm for this year's tournament. While Chopped normally obscures brand names, the Cabernet Sauvignon in the first basket was a product of tournament sponsor Beringer Vineyards. Chef Husbands was a contestant on Season 6 of Hell's Kitchen.

  • Appetizer: Stuffed trotters, fennel, smoked water, razor clams
  • Entrée: Rabbit saddle, celery snowflake leaves, purple artichokes, pork belly
  • Dessert: Bush’s Honey Chipotle Grillin’ Beans, red velvet whoopie pies, cape gooseberries, pig’s ear pastries
  • Richard Fergola (eliminated after the appetizer)
  • Jeff Bannister (eliminated after the entrée)
  • Ro Daniel (eliminated after the dessert)
  • Joe Johnson (winner)

Notes: Part 2 of 5. Chopped normally obscures brand names but the third basket specifically identified Bush's baked beans, a sponsor of the tournament.

  • Appetizer: Bison t-bone steaks, Sargento provolone, blue masa dough, frozen daiquiri
  • Entrée: Duck breast, haricot verts, sushi, ash ice cream
  • Dessert: Birthday cake, lardo, Meyer lemons, candy fruit kabobs
    (eliminated after the appetizer)
  • Moe “Big Moe” Cason (eliminated after the entrée)
  • Flip Wise (eliminated after the dessert)
  • Stephen Coe (winner)

Notes: Part 3 of 5. Chopped normally obscures brand names but the first basket features Sargento cheese, a longtime sponsor of Chopped.

  • Appetizer: Lamb loin chops, habaneros, Okinawa sweet potatoes, mezcal
  • Entrée: Boneless rib-eye roast, Romanesco cauliflower steaks, morel mushrooms, onion candy
  • Dessert: Churros, mesquite powder, Scamorza cheese, dragon fruit
  • Marco Niccoli (eliminated after the appetizer)
  • Nikki Martin (eliminated after the entrée)
  • Joanna Dunn (eliminated after the dessert)
  • Jim “Big Jim” Stancil (winner)

Notes: Part 4 of 5. While Chopped normally obscures brand names, the lamb loin chops in the first basket were provided by tournament sponsor Walmart. Chef Dunn was a contestant on Season 3 of Hell's Kitchen.

  • Appetizer: Rack of wild boar, grilled French toast packets, pickled carrots, cerveza pequena
  • Entrée: Venison leg, fiddlehead ferns, heirloom tomatoes, s’mores skillet
  • Dessert: Deep-fried margaritas, starfruit, giant gummy bear, corn chips
  • Jim “Big Jim” Stancil (eliminated after the appetizer)
  • Megan Day (eliminated after the entrée)
  • Stephen Coe (eliminated after the dessert)
  • Joe Johnson (winner)

Notes: Part 5 of 5 the finale. The qualifying chefs competed for $50,000 and a trip for 2 to Beringer Vineyards in Napa Valley, CA.

Just Desserts (2018) Edit

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

Grill Masters Tournament (2018) Edit

  • Appetizer: burnt ends, nettles, double-cut pork chops, gingerbread cookie sandwiches
  • Entrée: Kansas City strip steak, green tomatoes, soda pop, spicy black beans
  • Dessert: pig ears, banana pudding, pineapple, pound cake
  • Jeremy Williams, Pit Master & Co-Owner from Kansas City, MO (eliminated after the appetizer)
  • Craig Carter, Pit Master from Kansas City, MO (eliminated after the entrée)
  • Katey Magee, Chef from Kansas City, MO (eliminated after the dessert)
  • Stephanie Wilson, Pit Master & BBQ team Co-Owner from Kansas City, MO (winner)

Notes: For the first time, the 5 part grilling tournament was hosted indoors on the Chopped set (redecorated to suit the grill theme, though it's not the first time the show has had all-grilling episodes). Each episode features four chefs from a region known for their barbecue this episode featured Kansas City, MO. The winner of this episode would go on to the finale to compete for $50,000. Guest judge Moe Cason was a contestant in the 2017 Chopped Grill Masters Tournament. The entree round obscured the soda pop brand (which appeared to be ‘’Dr. Pepper’’) but featured Bush's spicy black beans (a long-time sponsor of Chopped).

  • Appetizer: pork cracklins, brook trout, cone cabbage, white vinegar powder
  • Entrée: pork butt, collard greens, applesauce, liver pudding
  • Dessert: strawberry sonker with milk dip, sweet tea, Moravian cookies, sweet potatoes
  • Jerry Stephenson Jr., Pit Master and Owner from Johnston County, NC (eliminated after the appetizer)
  • Christopher Prieto, Pit Master and Owner from Knightdale, NC (eliminated after the entrée)
  • Melanie Dunia, Executive Chef from Raleigh, NC (eliminated after the dessert)
  • Adam Hughes, Pit Master from Edenton, NC (winner)

Notes: This is part 2 of a 5 part grilling competition. Each episode features four chefs from a region known for their barbecue this episode featured North Carolina. The "sonker" in the third round is a type of deep-dish cobbler with a lattice pie crust on top, with a "milk dip" on the side that mimics crème anglaise.

  • Appetizer: BBQ nachos, eggplant, Tennessee whiskey, pork tenderloin
  • Entrée: chicken legs, string beans, fool’s gold loaf, quick cook grits
  • Dessert: blueberry buckle, peaches, honeycomb candy, Memphis BBQ sauce ice cream
  • Claire Campbell, Pitmaster from Memphis, TN (eliminated after the appetizer)
  • Walter Crutchfield, Jr., Chef and Owner from Memphis, TN (eliminated after the entrée)
  • Ernie Mellor, Pitmaster and Restaurant Owner from Memphis, TN (eliminated after the dessert)
  • Melvin “Boots” Johnson, Executive Chef from New York, NY (winner)

Notes: This is part 3 of a 5 part grilling competition. Each episode features four chefs who specialize in a specific region's barbecue this episode featured Memphis, TN. Chef Campbell is the sister of former Chopped contestant Erin Campbell. A basket item in the appetizer round (BBQ nachos) was originated by chef Mellor. The winner, despite currently working in New York, grew up with ‒ and cooks ‒ Memphis style barbecue.

  • Appetizer: short ribs, spicy mealworms, Texas toast, okra
  • Entrée: chile con queso, rainbow carrots, deep-fried barbecue sauce, beef brisket
  • Dessert: beef sausage, ruby red grapefruit, Texas pecan cake, Belgian-style wheat ale
  • Sloan Rinaldi, Pit Master and Owner from Houston, TX (eliminated after the appetizer)
  • Carlo Casanova, Pit Master from San Antonio, TX (eliminated after the entrée)
  • Esaul Ramos, Pit Master and Owner from San Antonio, TX (eliminated after the dessert)
  • Leonard Botello, Pit Master and Owner from Brenham, TX (winner)

Notes: This is part 4 of a 5 part grilling competition. Each episode features four chefs from a region known for their barbecue this episode featured Texas. The third judge in this episode, Ernest Servantes, is a Texas native and winner of the first Chopped Grill Masters Tournament. Chopped normally obscures brand names, but the third basket featured Blue Moon wheat ale (a sponsor of the tournament).

  • Appetizer: bacon-wrapped smoked doughnuts, pork porterhouse, corn shoots, pimento cheese
  • Entrée: charcoal cocktail, baby turnips, mashed potato sundae, standing rib roast
  • Dessert: tiered cornbread cake, marshmallow spread, figs, candy filled piñata
  • Leonard Botello, Pit Master and Owner from Brenham, TX (eliminated after the appetizer)
  • Adam Hughes, Pit Master from Edenton, NC (eliminated after the entrée)
  • Stephanie Wilson, Pit Master & Co-Owner from Kansas City, MO (eliminated after the dessert)
  • Melvin “Boots” Johnson, Executive Chef from New York, NY (winner)

Notes: This is the finale of 2018's grilling competition. The finalists represented Missouri, North Carolina, Tennessee, and Texas, all competing for a chance at $50,000. The piñata in the dessert basket was shaped like a red chili pepper and filled with caramel squares, malt balls, strawberry hard candies, and taffy.

Just Desserts (2020) Edit

  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Compilation episode featuring highlights from five dessert rounds from previously-aired episodes.

A Very Chopped Holiday (2020) Edit

  • Appetizer: gin, rosemary simple syrup, ginger beer, cranberry juice, sugared cranberries, copper cup
  • Entrée: a bowl of ice cream, espresso, judge's note
  • Dessert: cleaver, champagne, champagne flute
  • N/A (eliminated after the appetizer)
  • N/A (eliminated after the entrée)
  • N/A (eliminated after the dessert)
  • N/A (winner)

Notes: Ted Allen hosted this special Holiday themed compilation episode featuring highlights from previously-aired episodes, both holiday and non-holiday. Throughout the episode, Ted opened baskets featuring tongue-in-cheek ingredients for simple holiday treats: the first basket was for a holiday variant on the Moscow Mule cocktail, the second basket was for a simple affogato, and the third basket allowed for Ted to simply use the cleaver to chop off the top of the champagne bottle.


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