This is the list of episodes for the Food Network competition reality seriesChopped, beginning with season 41. New episodes are broadcast on Tuesdays at 8 p.m. ET.
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
Contestants:
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 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.
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 with a requirement to make burgers in the entree round, and beer in the dessert round.
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". The ants in the second round were dried and flavored with basil.
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
Contestants:
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.
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 rounds were modified to fit the theme: the first round was "sides," the second round was "turkey," and the third round was "pie." This is the first episode where all three rounds were given extended time limits: the first round was 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.
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 required to smoke something in every dish and they were provided stovetop smokers, smoking guns, and various flavored wood chips.
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 the first of two special "Brady Bunch" themed episodes with basket ingredients inspired by Brady Bunch episodes and the 1970s. Home cooks competed and were judged by three of the six kids from the show.
Entrée: tarantula, Hawaiian bigeye ahi belly, bok choy, canned spiced ham
Dessert: popcorn, Mai Tai, rambutan, burnt beans
Contestants:
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 second special "Brady Bunch" episode. The basket ingredients were inspired by the Brady Bunch Hawaiian episodes. Home cooks competed and were judged by three of the six kids from the show. The edible tiki in Round 1 was a sugar cookie decorated with edible ink to look like a tiki. The burned beans in round three were French-style candy covered peanuts.
Entrée: giant hot chocolate, banana vinegar, sea grapes, blue cheese
Dessert: chocolate high heel, canned ham, dulce leaves, passion fruit
Contestants:
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 the first part of a five-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. The chefs had 30 minutes for each of three dessert rounds; the first round had spicy chocolate desserts, the second round had salty chocolate desserts, and the third round had sweet chocolate desserts.
Dessert: doughnut cheesecake, grasshoppers, plums, toe jam[citation needed] jelly
Contestants:
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 the second part of a five-part sweet-focused tournament. This episode centered around doughnuts. The pantry was filled with various decorative toppings, and there was preheated oil on each stove and an extra fryer. The chefs had 30 minutes for each dessert round; 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.
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 the third part of a five-part sweet-focused tournament. This episode centered around cake and the pantry was filled with various edible decorations. The chefs had 30 minutes for the first round, 45 minutes for the second round, and one hour for the third round. The first round featured cupcakes, the second round was bundt cakes, and the third round was layer cakes.
Dessert: deluxe banana split, black garlic, port wine, emu egg
Contestants:
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 the fourthpart of a five-part sweet-focused tournament. This episode centered around ice cream. The pantry was filled with various sweet toppings and extra ice cream machines were provided. The chefs made an ice cream dessert each round; 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.
Dessert: lemon verbena, elderberries, pâte à choux dough, 'candelabra'
Contestants:
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 five-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 dessert had to include a whipped element. The second round dessert had to feature an icy element. The third round dessert had to feature a flambéd element; and the third round's final basket ingredient was a lighted "candelabra" made of white chocolate candles filled with vanilla pudding.
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 were 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.
Entrée: spinach lasagna, eggplant, kale chips, beet liqueur
Dessert: rhubarb, yogurt, dates, tomato macarons
Contestants:
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.
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.
Dessert: caramel apples, turkey gravy mix, pomegranate seeds, pumpkin martini
Contestants:
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. The Food Network gave a gift certificate to each eliminated contestant.
Dessert: chocolate meat cookies, bresaola, polenta, muscat grapes
Contestants:
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.
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
Contestants:
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 charity of choice. The appetizer round lasted 30 minutes instead of the usual 20 minutes.
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: Returning Chopped champions compete in an all-desserts episode for their charity of choice. Every basket contained at least one sugary ingredient and a spice. Each round was 30 minutes, the time limit for dessert rounds.
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
Contestants:
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 Eve 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.
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
Contestants:
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; 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.
Dessert: watermelon helmet, game day cookies, strawberry daiquiri, spiced cereal mix
Contestants:
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: 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.
Notes: Sixteen past Chopped Champions compete in this five-part tournament where the winner gets $50,000. Guest judge Jamie Bissonnette won his season 6 episode ('Chefs on a Mission').
Notes: This was part two of a five-part tournament. Guest judge Angie Mar 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.
Notes: This was part four of a five-part tournament. Christian Petroni has been a competitor and a guest judge previously. The chocolate fish in the second round was all dark chocolate. The dessert pizza in the third round was a crust topped with chocolate icing and shavings, a cherry, churros, cookies, and doughnuts.
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 the baking episode season 22, Fabulous Baker Boys.
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: 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".
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 Siricharoen 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.
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 never cooked the shrimp in the appetizer round; every element on her plates had raw, uncooked shrimp. Therefore, this resulted in her elimination, as the judges felt it was completely unsafe to eat.
Dessert: chocolate egg cream, fruit salad with cottage cheese, frosted shredded wheat, breakfast sandwich
Contestants:
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. Chef Horgan previously worked with regular Chopped judge Alex Guarnaschelli.
Dessert: cookie fries, duck leg confit, rainier cherries, string cheese
Contestants:
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.
Notes: This is the first of a 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.
Notes: This is the second of a series of 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 third round, the chefs made savory courses instead of dessert.
Notes: This is the third of a series of 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 dessert.
Notes: This is the fourth of a series of 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 dessert.
Notes: This is the fifth of a series of 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 dessert.
Notes: This is the 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.
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 four repeat winners who were in the final two of past tournaments.
Notes: Part two of a five-part tournament. This heat had two repeat winners who were in the final two of past tournaments, and two past winners who have only previously competed in their debut episodes.
Notes: Part three of a five-part tournament. The chefs in this heat previously competed in the finales of past champions tournaments, with Chef Chapman being the only past grand champion. 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.
Notes: Part four of a five-part tournament. All four contestants in this episode previously competed in the first Chopped "Beat Bobby Flay" tournament. 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.
Notes: Part five of a five-part tournament. Because the episode was 60 minutes and but four chefs versus three, 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. The deep-fried milk in Round 3 was sweet custard thickened with corn starch, then breaded and deep-fried.
This round simulated the format of Beat Bobby Flay, with a 45 minute final round. Lobsterravioli was Stephen's choice in Round 3. At the end of Round 3, the judges in Rounds 1 and 2 were replaced with new judges for a blind taste test; Ted presented each dish.
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
Contestants:
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 five-part champions vs. judges tournament featuring eight chefs and eight Chopped judges, all of whom are past winners. Two chefs and two judges will compete in the finale for the largest prize offered in the show thus far: $100,000, to be donated to "Turn Up! Fight Hunger" if a judge wins. This episode had four chef competitors from "Beat The Judge".
Notes: This is the fourth part of a five-part tournament. This episode featured three Chopped judges from past "Beat the Judge" episodes and the winner of the "Beat Bobby Flay" Chopped tournament. 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".
Notes: This is the final part of the champions vs. judges tournament with two 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 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. Although the judges losing, a smaller donation was made to Turn Up! Fight Hunger in honor of Chef Marc's performance.
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 intact. The beef fudge in the third round was chocolate fudge made with beef fat instead of butter.
Dessert: divorce cake, cinnamon bun spread, pineapple, dates
Contestants:
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 episodes featuring what we eat when we're "hangry" (hungry & angry). The baskets in this episode include ingredients that we eat after a 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
Contestants:
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 episodes featuring what we eat when we're "hangry". The baskets in this episode had fast food, alcohol-related ingredients, and/or remedies for hangovers. The judges claimed they drank the night before to accurately portray being hungover for the show.
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-related dishes with bacon in every basket. The bacon beer cheese in the first round was beer cheese with cheddar and swiss, in a bacon wrapped beer mug. The gelatin shots in 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
Contestants:
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 burgers, with some form of burgers in every basket. The chefs didn't have to make burgers in every round but they did have to make rich, comforting, burger-inspired dishes. 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
Contestants:
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 macaroni and cheese, with a different type of cheese, in every basket. In the first round, the "mactini" was mac and cheese inside a large martini glass. The corndog sushi was a corndog, but with a smoked salmon roll instead of a hot dog. The lava cake in the third round was a large mac & cheese fritter with a hot cheddar cheese center.
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, both as a basket ingredient and as a dish in each round. The four meat pizza in Round 1 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.
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 capicola presented in a long Italian-style sub sandwich. The "pizza cocktail" in Round 2 was 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.
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. The nurses were adorned in rare Chopped nurse medical scrubs rather than chef jackets.
Entrée: clam chowder, purple ninja radishes, leg of lamb, finger limes
Dessert: brown bread in a can, dried chamomile, plums, gorgonzola dulce
Contestants:
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.
Dessert: potato candy, white nectarines, spruce tips, whipped coffee
Contestants:
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 Saugus, 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 as long as it took Martha to make a lemon meringue pie (their time ended up being a little over 25 minutes).
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 a chef in the middle of Round 1. A chef was also eliminated at the end of the first round. In the third round, Martha brought in a runner-up chef from a previous Martha Rules round.
Eric Marshall, Private Chef from New York, NY (chopped 1st in entrée) (eliminated after the appetizer)
Vladimir Lebrun, Executive Chef from Saugus, 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. 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 three of them in their dish. In the third round, the finalists had to milk cows to get their fresh milk. There was no elimination in Round 1 followed by a double elimination in Round 2.
Ara Malekian, Chef and Pitmaster from Richmond, TX (eliminated after the appetizer)
Chris Valdez, Chef and Owner from Miami, FL (eliminated after the entrée)
Margeaux Alcorta, Culinary Director from San Antonio, TX (eliminated after the dessert)
Jonathan Beatty, Executive Chef from Atlanta, GA (winner)
Notes: This was one of a series of episodes where chefs cooked with foods popular during a given time period. This episode highlighted foods from the 1960s.
Lee Frank, Chef and Owner from Exeter, NH (eliminated after the appetizer)
Cyndi Stanimirov, Chef and General Manager from Brooklyn, NY (eliminated after the entrée)
Michelle Tribble, Head Chef from Dallas, TX (eliminated after the dessert)
Kenyatta Ashford, Chef and Owner from Chattanooga, TN (winner)
Notes: This was one of a series of episodes where chefs cooked with foods popular during a given time period; this episode highlighted foods from the 1990s. The lunch kit in the appetizer round contained crackers, mozzarella, and pepperoni. The canned pasta in the entree round was macaroni in a tomato sauce. In addition, Chef Tribble competed twice on Hell's Kitchen, finishing in third place in its fourteenth season, and winning its seventeenth season.
Appetizer: sustainable squash, Little Neck clams, algae oil, black ants
Entrée: sunflowers, ostrich fillet, fonio, solar farm honey
Dessert: meatless breakfast sausage, pea protein milk, astronaut peaches, organic cacao powder
Contestants:
Rodrigo Ochoa, Executive Chef from Miami, FL (eliminated after the appetizer)
Taylor Hurt, Chef from Hattiesburg, MS (eliminated after the entrée)
Joe Schafer, Executive Chef from Kennebunkport, ME (eliminated after the dessert)
Dan Jackson, Executive Chef from Chapel Hill, NC (winner)
Notes: This was one of a series of episodes where chefs cooked with foods popular during a given time period. This episode featured food hypothesized to become popular in the year 3000. The end of this episode had a dedication to Chef Taylor Hurt who passed away in November 2020.
Dessert: livermush pudding, pickled garlic, Bartlett pears, tawny port
Contestants:
Megan Brown, Chef & Owner from Long Island, NY (eliminated after the appetizer)
Brianna Cooper, Chef & Owner from Brooklyn, NY (eliminated after the entrée)
Diego Fernandez, Executive Chef from Dallas, TX (eliminated after the dessert)
Eric Spigner, Executive Chef from Dallas, TX (winner)
Notes: This is first part of a five-part tournament where Alton Brown selected an outrageous basket ingredient for each round suggested by viewers on social media. The winner of each heat went on to the finale where they competed for $25,000. The M.R.E. in round 2 was chicken teriyaki.
Henry Morgan, Sous Chef from Coral Gables, FL (eliminated after the appetizer)
Matt Brown, Executive Chef from Sacramento, CA (eliminated after the entrée)
Paras Shah, Executive Chef & Co-Owner from Las Vegas, NV (eliminated after the dessert)
Christina Coupet, Corporate Executive Chef from Miami, FL (winner)
Notes: This is the second part of a five-part tournament where Alton Brown selected the baskets, including one outrageous ingredient suggested by fans on social media.
Dessert: musk stick marshmallow tart, frozen rhubarb, rock candy, black limes
Contestants:
Sam Jones, Sous Chef from New York, NY (eliminated after the appetizer)
Mohan Kulasinghum, Executive Chef from New York, NY (eliminated after the entrée)
Keesha O'Galdez, Chef & Owner from New York, NY (eliminated after the dessert)
Leia Gaccione, Executive Chef & Owner from Morristown, NJ (winner)
Notes: This is third part of a five-part tournament where Alton Brown selected the basket ingredients, including one outrageous ingredient in each round.
Tim McDiarmid, Chef & Owner from San Antonio, TX (eliminated after the appetizer)
Idris Muhammad, Private Chef from Atlanta, GA (eliminated after the entrée)
Leilani Baugh, Chef & Owner from Oakland, CA (eliminated after the dessert)
Alex Pineda, Executive Chef from Boston, MA (winner)
Notes: This is the fourth part of a five-part tournament where Alton Brown selected the basket ingredients, including one outrageous ingredient in each round.
Lisa Spychala, Freelance Chef from New York, NY (eliminated after the appetizer)
Meaghan Gannon, Private Chef from New York, NY (eliminated after the entrée)
Scott Rackliff, Executive Chef from New York, NY (eliminated after the dessert)
Brandon Campney, Executive Chef from Morristown, NJ (winner)
Notes: This episode featured a dog-related theme, and was produced on a new "summertime" set. The competing chefs were all dog lovers whose dishes included a separate treat, using at least one basket ingredient, for a golden retriever named James. To do so, the chefs were given an extra 10 minutes in each round, and all the baskets had ingredients that were safe for dogs to eat. The "doggie beer" in the second round was bone broth and the "cappuccino" in the third round was just whipped heavy cream.
Justin "JRob" Robinson, Chef & Owner from Atlanta, GA (eliminated after the appetizer)
Joseph Quellar, Pit Master & Owner from Houston, TX (eliminated after the entrée)
Kimberly Plafke, Production Manager & Chef from Brooklyn, NY (eliminated after the dessert)
Larissa Da Costa, Private Chef from Los Angeles, CA (winner)
Notes: This is the first part of a five-part grilling tournament with 16 chefs competing for a $25,000 prize. Each episode in the tournament had a theme; the baskets in this episode featured wild game. Unlike past grilling tournaments, this one was held indoors on the new set and the chefs had large, open-fire grills.
Entrée: octopus, dragon's tongue beans, prime rib roast, frozen fruit pops
Dessert: basque burnt cheesecake, chicken fried bacon, flame grapes, corn on the cob
Contestants:
Nicole Hicks, Chef & Owner from Atlanta, GA (eliminated after the appetizer)
Zuri Resendiz, Executive Sous Chef from Denver, CO (eliminated after the entrée)
Larissa Da Costa, Private Chef from Los Angeles, CA (eliminated after the dessert)
Annisha Garcia, Chef de Cuisine from New York, NY (winner)
Notes: This is the final part of a five-part grilling tournament. Each previous tournament theme was represented in the baskets (wild game, seafood, steak, and pork).
Sam Scott and Brittney Brown, Private Chefs from Atlanta, GA and Detroit, MI (eliminated after the appetizer)
Rachel Snyder and Lee Jackson, Private Chefs from New York, NY and Charlotte, NC (eliminated after the entrée)
Brooke Baevsky and Matthew Wasson, Private Chefs from New York, NY and New York, NY (eliminated after the dessert)
Camerron Dangerfield and Terence Harvey, Private Chefs from Huntsville, AL and New York, NY (winner)
Notes: This was a blind date team competition. Two private chefs were paired up based on their interests and what they were looking for in a romantic partner. They met for the first time on the show and had to work together.
Monique Burns, Private Chef from Phoenix, AZ (eliminated after the appetizer)
Graham Calabria, Chef & Owner from Charleston, SC (eliminated after the entrée)
Zane Dearien, Executive Chef from Nashville, TN (eliminated after the dessert)
Kaleena Bliss, Executive Chef from Seattle, WA (winner)
Notes: This was the first part of a five-part casino-themed tournament where the grand prize was a minimum of $25,000 with a chance to win more. In each round chefs rolled the dice to change one of their basket ingredients for a mystery ingredient under a cloche. Odd numbers were "unlucky" (bad) ingredients and even numbers were "lucky" (good) ingredients. In round 1, Chef Zane rolled dice to swap out his rattlesnake and got duck tongues (odd number). Chef Monique rolled to replace her rattlesnake and she got Japanese eggplant (even number). In round 2, Chef Zane rolled to swap his goat leg for snow peas (even), Chef Kaleena rolled to swap her cheese for saffron (even), and Chef Graham rolled to replace his cheese with gelatin tuna salad (odd). In round 3, Chef Zane rolled to swap his vegan turkey for a century egg.
Jenessa Sneva, Chef & Co-Owner from Seattle, WA (eliminated after the appetizer)
Corey Rice, Consulting Chef & Owner from Chicago, IL (eliminated after the entrée)
Andrew Foskey, Chef de Cuisine from Ojai, CA (eliminated after the dessert)
Grace Goudie, Executive Chef from Arlington Heights, IL (winner)
Notes: This was the second part of a five-part casino-themed tournament where each chef had the option to roll the dice to switch out an ingredient. Chef Andrew swapped out his cookie dough doughnut and got canned haggis with lamb (odd number), Chef Grace swapped out her cod milt and got wagyu ribeyes (even number), Chef Corey swapped out his cocktail sauce and got Jonah crab claws (even), and Chef Jenessa swapped out cod milt and got natto (odd). In round two, Chef Grace swapped her cherry wax lips and got fish heads (odd), Chef Andrew swapped his sea cucumber and got alligator ribs (odd), and Chef Corey swapped his breakfast bowl and got bitter melon (odd). In round three, Chef Grace swapped her bottarga and got pear brandy, and Chef Andrew swapped his ketchup seasoning and got whacky flavored jelly beans (odd).
Raquel Ervin, Executive Chef from Birmingham, AL (eliminated after the appetizer)
Nick Dugan, Executive Chef from Las Vegas, NV (eliminated after the entrée)
Tajahi Cooke, Chef & Owner from Denver, CO (eliminated after the dessert)
Zoe Schor, Chef & Owner from Chicago, IL (winner)
Notes: This was part three of a five-part casino-themed tournament. In round 1 all the chefs rolled dice to swap their pork bung: Chef Zoe got chili dogs (odd number). Chef Nick got kohlrabi (even number), Chef Tajahi got pork brains in gravy (odd), and Chef Raquel got black garlic (even). In round two, Chef Zoe rolled to swap her spaghetti ring eggs for broccoli rabe (even). Chef Nick cut himself in the middle of the second round. In round three, both chefs rolled to swap their relish. Chef Tajahi got tomato soup (odd), and Chef Zoe got chocolate-covered strawberries (even)
Dessert: cotton candy burrito, red bananas, popcorn kernels, tuna jerky
Contestants:
Ross Pineda, Sous Chef from Queens, NY (eliminated after the appetizer)
Nicholas Ugliarolo, Executive Chef from Philadelphia, PA (eliminated after the entrée)
Tiffani Ortiz, Chef & Owner from Los Angeles, CA (eliminated after the dessert)
Nichole Armstead, Executive Chef from Charlotte, NC (winner)
Notes: This was part four of a five-part casino-themed tournament. In round one, Chef Tiffani rolled to swap her purple noodles and she got Iberico ham (even number). In round two, Chef Nichole and Chef Nicholas rolled to swap their ambrosia salad. Nichole got sake (even), while Nicholas got sweet breads (odd). Also, Chef Tiffani rolled to swap her slot machine candy and got colatura di alici (even). In round three, Chef Nichole rolled to swap her tuna jerky and got whiskey truffles (even), while Chef Tiffani swapped her candy burrito and got blood pancakes (odd). With Nichole's victory, this marks the first Chopped tournament to have a woman win every preliminary round, thus ensuring an all-female tournament finale.
Nichole Armstead, Executive Chef from Charlotte, NC (eliminated after the appetizer)
Grace Goudie, Executive Chef from Arlington Heights, IL (eliminated after the entrée)
Zoe Schor, Chef & Owner from Chicago, IL (eliminated after the dessert)
Kaleena Bliss, Executive Chef from Seattle, WA (winner)
Notes: This is the final part of a five-part casino-themed tournament. In each round, the chefs rolled the dice to add to or subtract from the grand prize. The numbers rolled would be multiplied by a thousand with even numbers (between $2,000 and $12,000) adding to the jackpot and odd numbers ($3,000 to $11,000) subtracted from the pot. In round one, Chef Zoe rolled dice to swap out her chirashi and got spicy chicken spread (odd number). Chef Nichole rolled to replace her vodka and she got durian fruit (odd). In round two, Chef Zoe rolled to swap her camel cheese and got blood oranges (even number). Chef Grace rolled to swap her vegan lobster and got mushroom ravioli (even). In round three, both chefs opted to swap their pickled pork skins. Chef Zoe got yeast extract spread (odd) and Chef Kaleena got cape gooseberries (even). The final prize amount was $40,000.
Jasmin Andrews, Executive Chef from Orlando, FL (eliminated after the appetizer)
Michael Woods, Executive Chef & Owner from Oakland, CA (eliminated after the entrée)
Lisa Brooks, Executive Chef from Charlotte, NC (eliminated after the dessert)
Brian Jupiter, Executive Chef & Owner from New Orleans, LA (winner)
Notes: To recognize Black History Month, the competitors and panel of guest judges were all Black. The basket ingredients represented Black culinary staples.
Salimah Abdul-Hakim, Executive Chef from Cincinnati, OH (eliminated after the appetizer)
Jeremy Pyrzynski, Executive Chef from Berwyn, IL (eliminated after the entrée)
Justin Groom, Private Chef from Seattle, WA (eliminated after the dessert)
Adrianna Siller, Freelance Chef from Tampa, FL (winner)
Notes: This was a viewers' choice episode. The basket ingredients were chosen by fans across social media and there was a short video in each round from Chopped fans explaining why they chose an unusual ingredient.
Jayden Canady, Sous Chef from Orlando, FL (eliminated after the appetizer)
Charlotte De Bleecker, Line Cook from Cupertino, CA (eliminated after the entrée)
Cat White, Sous Chef from St. Paul, MN (eliminated after the dessert)
Reuben Dhanawade, Sous Chef from Newark, DE (winner)
Notes: This was part one of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. Throughout the tournament, the chefs were judged on their kitchen skills and work ethic in addition to the usual criteria of presentation, taste, and creativity. Additionally, each set of ingredients in the tournament was chosen by a judge; for this part, Chris chose the appetizer basket, Maneet chose the entree basket, and Scott chose the dessert basket.
Beau LeMarbre, Sous Chef from Virginia Beach, VA (eliminated after the appetizer)
Shine Ou Yang, Sous Chef from Taichung, Taiwan (eliminated after the entrée)
Loic Sany, Chef de Cuisine from Washington, D.C. (eliminated after the dessert)
Mat Espiritu, Sous Chef from Santa Monica, CA (winner)
Notes: This was part two of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For this part, Chris chose the appetizer basket, Maneet chose the entree basket, and Scott chose the dessert basket.
662
10
"Desperately Seeking Sous-Chef: Battle 3"
Scott Conant, Maneet Chauhan, and Chris Santos
June 14, 2022 (2022-06-14)
Ingredients:
Appetizer: araucana eggs, green romano beans, pink snack cakes, goat brains
Aubrey Allen, Sous Chef from Chicago, IL (eliminated after the appetizer)
DeAndre Smith, Private Chef from Denver, CO (eliminated after the entrée)
Alex Herman, Sous Chef from St. Louis, MO (eliminated after the dessert)
Francisco "Paco" Moran, Sous Chef from Los Angeles, CA (winner)
Notes: This was part three of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For this part, Maneet chose the appetizer basket, Scott chose the entree basket, and Chris chose the dessert basket.
Entrée: Korean hotdogs, pears, cherry cola, tilefish
Dessert: rosewater syrup, dragon fruit, candied fruit slices, camel jerky
Contestants:
Michael Sabatino, Sous Chef from New York, NY (eliminated after the appetizer)
Angel Ortega, Junior Sous Chef from San Diego, CA (eliminated after the entrée)
Kevin Cardenas, Chef from Brooklyn, NY (eliminated after the dessert)
Lauren Windham, Lead Line Cook from Atlanta, GA (winner)
Notes: This was part four of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For this part, Scott chose the appetizer basket, Chris chose the entree basket, and Maneet chose the dessert basket.
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"Desperately Seeking Sous-Chef: Finale"
Scott Conant, Maneet Chauhan, and Chris Santos
June 28, 2022 (2022-06-28)
Ingredients:
Appetizer: street corn ravioli, baby bok choy, monkfish liver, yuzu kosho
Entrée: 'o pere 'o musso, green chickpeas, pork crown roast, chunky peanut butter
Dessert: Indian burfi, jackfruit, hot chicken ice cream sandwich, feni
Contestants:
Lauren Windham, Lead Line Cook from Atlanta, GA (eliminated after the appetizer)
Reuben Dhanawade, Sous Chef from Newark, DE (eliminated after the entrée)
Mat Espiritu, Sous Chef from Santa Monica, CA (eliminated after the dessert)
Francisco "Paco" Moran, Sous Chef from Los Angeles, CA (winner)
Notes: This was part five of a five-part tournament in which chefs competed for an opportunity to work for Chopped judges Maneet, Chris, or Scott. For the finale, Chris chose the appetizer basket, Scott chose the entree basket, and Maneet chose the dessert basket. The winner, Chef Moran, opted to become a sous chef for Scott at his restaurant in Scottsdale, Arizona.
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"Tiny But Mighty"
Marc Murphy, Amanda Freitag, and Justin Sutherland
October 25, 2022 (2022-10-25)
Ingredients:
Appetizer: littleneck clams, pineapple tomatillos, cocktail franks, mini pancake stack
Dessert: gummy watermelon, star fruit, toffee chips, empanada dough
Contestants:
Molly Behnke, Private Chef from Portland, OR (eliminated after the appetizer)
Danny Gordon, Chef & Owner from Los Angeles, CA (eliminated after the entrée)
Mateo Mackbee, Chef & Owner from New Orleans, LA (eliminated after the dessert)
Roberto Centeno, Executive Chef from Phoenix, AZ (winner)
Notes: The theme of this episode was grilling. Unlike most grilling episodes, the chefs were allowed to use the ovens. The BBQ sundae in the second round was layers of couscous, mashed potatoes, baked beans, coleslaw, and BBQ sauce in a mason jar that were made to look like an ice cream sundae.
Notes: Four young home cooks with large social media followings on Twitter, TikTok, and Instagram compete. Each basket also had at least one ingredient that originated as a social media trend. They were given 30 minutes in the appetizer round instead of the usual 20.
Dessert: pie cake, pomegranates, pecans, candy corn punch
Contestants:
Joshua Martin, Math Teacher from Houston, TX (eliminated after the appetizer)
Ryan Gholson, Music Teacher from Baltimore, MD (eliminated after the entrée)
Jessica Snyder, Math Teacher from Brooklyn, NY (eliminated after the dessert)
Kathleen Cluchey, History & Science Teacher from Fort Worth, TX (winner)
Notes: This episode was a Thanksgiving-themed episode featuring four home cooks who were also teachers. They are given 30 minutes in the appetizer round instead of the usual 20.
Appetizer: whole oxtail, giant moscow mule, long beans, nacho tower
Entrée: bison rib roast, dinosaur kale, giant can of potato chips, bowl of spaghetti and meatballs
Dessert: giant gummy snake, mega chocolate cookie bar, long stem strawberries, ice cream sundae
Contestants:
Dana McCloskey, Chef (eliminated after the appetizer)
Chase Davis, Chef & Owner (eliminated after the entrée)
Naya Wantee, Private Chef & Caterer (eliminated after the dessert)
Max Robbins, Executive Chef (winner)
Notes: Each basket had oversized ingredients, including one ingredient that, due to its size, was both placed under a separate cover in the pantry and had to be shared among the chefs. In line with the theme, the chefs also had to include big flavors in their dishes.
Appetizer: beef ravioli in a can, king trumpet mushrooms, playing card cookies, caviar service
Entrée: pork uterus, okra, hoisin sauce, truffle mac and cheese
Dessert: wafer cigars, rotisserie chicken, cherries, espresso martini
Contestants:
Sami Rodriguez, Chef & Owner (eliminated after the appetizer)
Day Joseph, Chef de Cuisine (eliminated after the entrée)
Andy Knudson, Executive Chef (eliminated after the dessert)
Katherine "Kat" Turner, Chef & Partner (winner)
Notes: This was part one of a five-part tournament in which the grand prize was a minimum of $25,000 (with a chance to win more). This casino-themed tournament allowed chefs to bet on and play a game of roulette to exchange one of their basket ingredients for new ingredients hidden under golden (lucky) or black (unlucky) cloches. Unsuccessful bets on red or black resulted in choosing from "unlucky" (bad) ingredients, while successful bets resulted in choosing from "lucky" (good) ingredients. However, the dessert round became a "double down" round with a twist. In addition to the roulette wheel, the chefs were given a second chance if they lost at it. They could either choose an unlucky ingredient or instead play the slots at a slot machine for another chance at choosing a lucky ingredient. But if they lost at the slots, as well, then they would be given the worst, unluckiest possible ingredient available. In the appetizer round, Chef Sami spun the wheel to swap out his playing card cookies for yuzu (by successfully betting on red), and Chef Kat spun the wheel to replace her ravioli in a can with croissants (by successfully betting on black). In the entrée round, Chef Kat spun the wheel to swap her pork uterus for black chicken (by unsuccessfully betting on black), Chef Day spun the wheel to swap her hoisin sauce for a charcuterie board (by successfully betting on red), and Chef Andy spun the wheel to replace his pork uterus with limburger cheese (by unsuccessfully betting on black). In the dessert round, Chef Andy spun the wheel to swap his rotisserie chicken for fermented butter (by unsuccessfully betting on black), and Chef Kat spun the wheel to swap her own rotisserie chicken for cow eyeballs (by first unsuccessfully betting on red and then losing at the slot machine).
Terri Allen, Chef & Owner from Kansas City, MO (eliminated after the appetizer)
Alex Lira, Chef & Owner from Charleston, SC (eliminated after the entrée)
Alexandra Jones, Chef de Cuisine (eliminated after the dessert)
Kirsten Shaw Schmitt, Private Chef (winner)
Notes: This was part two of a five-part tournament. In the appetizer round, all four chefs chose to swap out their pork blood, with Chef Terri swapping hers for roasted bone marrow (by successfully betting on red), Chef Alexandra swapping hers for Chinese broccoli (by successfully betting on red), Chef Kirsten swapping hers for Cornish hens (by successfully betting on black), and Chef Alex swapping his for heirloom tomatoes (by successfully betting on black). In the entrée round, Chef Alexandra swapped her chitlins for circus peanuts (by unsuccessfully betting on red), Chef Kirsten swapped her chitlins for chocolate-covered onions (by unsuccessfully betting on red), and Chef Alex swapped his cotton candy burrito for Hen of the Woods mushrooms (by successfully betting on black). In the dessert round, both chefs chose to swap out their garlic juice, with Chef Kirsten swapping hers for vanilla bean paste (by successfully betting on red), and Chef Alexandra swapping hers for salted caramels (by successfully betting on black).
Dessert: pork and gelatin, figs, long peppers, Vegas ice cream sundae
Contestants:
Jim Armstrong, Executive Chef (eliminated after the appetizer)
Brittany Allen, Sous Chef from Miami Beach, FL (eliminated after the entrée)
Josh Blum, Private Chef from Miami Beach, FL (eliminated after the dessert)
Samantha "Sam" Quintero, Chef (winner)
Notes: This was part three of a five-part tournament. In the appetizer round, Chef Sam swapped her marshmallows for skirt steak (by successfully betting on red), Chef Jim swapped his twenty-four-karat chicken wings for lamb leg steaks (by successfully betting on black), Chef Josh swapped his stargazy pie for opah (by successfully betting on black), and Chef Brittany swapped her marshmallows for olive soup (by unsuccessfully betting on black). In the entrée round, all three chefs chose to swap out their cured tuna hearts, with Chef Brittany swapping hers for freeze-dried ice cream sandwiches (by unsuccessfully betting on red), Chef Josh swapping his for pork belly (by successfully betting on red), and Chef Sam swapping hers for gummy sushi (by unsuccessfully betting on red). In the dessert round, Chef Josh swapped out his pork and gelatin for a whole chicken in a can (by unsuccessfully betting on red and then losing at the slots).
Entrée: eel, bok choy, porterhouse steaks, corn mousse cake
Dessert: hangover burger, aloe vera leaf, oatmeal, chocolate casino chips
Contestants:
Ashley Sweeten, Chef de Cuisine & Partner (eliminated after the appetizer)
Natascha Hess, Chef & Owner (eliminated after the entrée)
Jorge Gomez, Chef & Owner (eliminated after the dessert)
Ann Kim, Executive Chef (winner)
Notes: This was part four of a five-part tournament. In the appetizer round, Chef Ann swapped her goat water for tuna casserole (by unsuccessfully betting on red), Chef Jorge swapped his vodka cranberry for branzino (by successfully betting on black), and Chef Natascha swapped her wasabi root for duck confit (by successfully betting on red). In the entrée round, all three chefs chose to swap out their eel, with Chef Ann swapping hers for Kauai sweet prawns (by successfully betting on red), Chef Natascha swapping hers for twice-baked potatoes (by successfully betting on red), and Chef Jorge swapping his for baby corn (by successfully betting on black). In the dessert round, both chefs chose swap out their aloe vera leaves, with Chef Ann swapping hers for pears (by unsuccessfully betting on red, but then winning at the slots), and Chef Jorge swapping his for a crepe cake (by successfully betting on black).
Katherine "Kat" Turner, Chef & Partner (eliminated after the appetizer)
Kirsten Shaw Schmitt, Private Chef (eliminated after the entrée)
Ann Kim, Executive Chef (eliminated after the dessert)
Samantha "Sam" Quintero, Chef (winner)
Notes: This is the final part of a five-part tournament. In every round, the chefs played the slots to add to or subtract from the grand prize. Dollar signs would add $5,000 to the pot, while cleavers would subtract just as much from it. In the appetizer round, the chefs got three dollar signs, adding $15,000 total. In the entrée round, the chefs got two dollar signs and a cleaver, adding $5,000 total. In the dessert round, the chefs got two dollar signs and an empty payline, adding $10,000 total and bringing the final pot to a grand total of $55,000. In the appetizer round, Chef Kat swapped her money mints for halibut filets (by successfully betting on red), Chef Kirsten swapped her buffalo chicken fries for alligator hearts (by unsuccessfully betting on black), Chef Sam swapped her buffalo chicken fries for duck bills (by unsuccessfully betting on red), and Chef Ann swapped her buffalo chicken fries for broccoli rabe (by successfully betting on red). In the entrée round, Chef Kirsten swapped her fish maw for brownie hotdogs (by unsuccessfully betting on red). In the dessert round, Chef Ann swapped her liver cheese for mustard ice cream (by unsuccessfully betting on red).
Appetizer: heart-shaped ravioli, red snapper, fairy tale eggplant, scarlet kiss cocktail
Entrée: beet truffles, artichoke hearts, chateaubriand, brie en croute
Dessert: chocolate fondue, grapes, hot honey, hugs & kisses cookies
Contestants:
Eric Rockwell and Hayden Haas (eliminated after the appetizer)
Alix Bazigos and AJ Oliver (eliminated after the entrée)
Henry Hill and Molly Arnett (eliminated after the dessert)
Darian Hernandez and Izzy Buasier (winner)
Notes: This was a team competition featuring pairs of single chefs meeting for the first time as blind dates. The winning pair also won dinner at one of judge Chris Santos' restaurants in addition to the prize money.
Notes: Chef Kim cut herself in the middle of Round 1 and was unable to plate her dish; given the severity of her cut, she was medically evacuated before tasting.
Dessert: snack cake tower, bananas, chicken skin, halo-halo fruit mix
Contestants:
Steven Moore (eliminated after the appetizer)
Blake Cressey (eliminated after the entrée)
Ashley Turner (eliminated after the dessert)
Alejandro Barrientos (winner)
Notes: Each round required something fried. To accommodate the theme, an extra deep fryer and air fryers were provided. The deep-fried BBQ in the appetizer round was a pulled pork fritter topped with coleslaw and BBQ sauce.
Appetizer: navy bean soup, head-on shrimp, bresaola, finger limes
Entrée: vegetarian taco meat, pineapple, branzino, french fries
Dessert: navy cake, longan fruit, sea salt ice cream bars, halva
Contestants:
Seth Chiado (eliminated after the appetizer)
Caleb Abdinoor (eliminated after the entrée)
Jazmine Anderson (eliminated after the dessert)
Georges Labaki (winner)
Notes: Part one of a five-part military tournament featuring 16 chefs who serve in the US military. The winner of each heat advances to the finals where they will team up with the other three finalists to cook against the judges and win up to $75,000 for charity. During the tournament, the first round was extended to 30 minutes. Each heat features chefs from a different branch of the military, this episode featured the Navy.
Notes: Part three of five. This heat featured chefs from the Marines. The fried chicken ice cream in the dessert round was vanilla ice cream molded onto a pretzel rod and coated in corn flakes to look like fried chicken.
Task force (Georges Labaki, Opal Poullard, Dustin Lewis, and Brian Colvin) (winner)
Notes: Final part of the military tournament. The four finalists competed as a team in each round, against a different Chopped judge. A $25,000 donation was made in the name of the winner of each round. Chef Freitag won the first round, and the remaining two were won by the military team. First Lady Jill Biden made an appearance during the final round's judging to thank the military chefs for their service.
Notes: The appetizer basket was presented by David Hyde Pierce. The entree basket was presented by Brittany Bradford. The dessert basket was presented by Fran Kranz.
Appetizer: 3-cup chicken, leeks, salsa con queso, far far
Entrée: mini pie treats, Ataulfo mangos, swordfish steaks, green goddess dip
Dessert: popcorn cake, mangosteens, chocolate blue cheese, dragon fruit powder
Contestants:
Lana Lagomarsini (eliminated after the appetizer)
Kenneth McDuffie (eliminated after the entrée)
Ian McHugh (eliminated after the dessert)
Jax Beaubien (winner)
Notes: Although not in the original airing, later reruns of this episode were dedicated to Jax Beaubien, due to her passing in May 2023. This marks the third time a contestant has competed posthoumously.
Notes: The theme of this episode was Chinese food. Each round had Jack Black give the competitors hints on the basket ingredients, in concurrence with Kung Fu Panda 4.
Entrée: blue hot chili chips, pork chops, kohlrabi, cauliflower hashbrowns
Dessert: fermented rice, sour apple liqueur, red kiwis, creme fraiche
Contestants:
Tahiz Gonzalez (eliminated after the appetizer)
Eliza Gavin (eliminated after the entrée)
Ashten Garrett (eliminated after the dessert)
Graham Campbell (winner)
Notes: Chef Tahiz cut herself during the appetizer round. Her bandage had to be reapplied at one point. She had lost a considerable amount of time. Chef Eliza had to help her plate, and the dish was not correctly plated. Though the judges were still able to taste the dish, the plating led to Chef Tahiz’s elimination that round.
Jeff Mauro (TNFNS season 7 winner) (Sandwich King) (Charity: Opportunity Knocks – River Forest, IL) (eliminated after the appetizer)
Amy Finley (TNFNS season 3 winner) (The Gourmet Next Door) (Charity: The Lois Merrill Foundation – San Diego, CA) (eliminated after the entrée)
Melissa d'Arabian (TNFNS season 5 winner) (Ten Dollar Dinners) (Charity: American Foundation for Suicide Prevention – New York, NY) (eliminated after the dessert)
Aarti Sequeira (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.
Entrée: California halibut, sauerkraut, frozen french fries, Mexican chorizo
Dessert: oil-cured black olives, peaches, piloncillo, chocolate graham cracker pies
Contestants:
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.
Dessert: ham steaks, mangos, corn bread, ricotta cheese
Contestants:
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.
Dessert: acorn squash, chocolate cupcakes, bananas, ras el hanout
Contestants:
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
Contestants:
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.
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.
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.
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.
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.
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)
No. overall
No. in season
Title
Judges
Original air date
S16
TBA
"Secrets of Winning"
N/A, N/A, and N/A
December 22, 2015 (2015-12-22)
Ingredients:
Appetizer: N/A
Entrée: N/A
Dessert: N/A
Contestants:
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.
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)
Jonathon Sawyer, 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.
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.
Dessert: chocolate trifle, poached pears, slab bacon, pistachios in the shell
Contestants:
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
Contestants:
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)
Tony Maws, 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.
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.
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
Contestants:
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 Andy competed on Season 6 of Gordon Ramsay's Hell's Kitchen in 2009, finishing in 8th place.
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.
Dessert: Churros, mesquite powder, Scamorza cheese, dragon fruit
Contestants:
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 Joanna competed on Season 3 of Gordon Ramsay's Hell's Kitchen in 2007, finishing in 9th place.
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'sspicy black beans (a long-time sponsor of Chopped).
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.
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.
Dessert: beef sausage, ruby red grapefruit, Texas pecan cake, Belgian-style wheat ale
Contestants:
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).
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)
No. overall
No. in season
Title
Judges
Original air date
S38
TBA
"Just Desserts: Celebrities"
N/A, N/A, and N/A
March 30, 2020 (2020-03-30)
Ingredients:
Appetizer: N/A
Entrée: N/A
Dessert: N/A
Contestants:
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.
Entrée: a bowl of ice cream, espresso, judge's note
Dessert: cleaver, champagne, champagne flute
Contestants:
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.
