Shake and strain into a glass with ice cubes. Notes: This is part three of a five part tournament. Notes: This episode's baskets had chicken products in every round. limoncello. Custom Karake Discs & Karaoke Downloads, the worlds largest collection of songs Nate also cut himself in Round 1. Top with champagne and serve. Notes: This was a special episode where the contestant were mothers (and amateur/home cooks). Entrée: pork tenderloin, sweet potatoes, rainbow chard, Dessert: corn flakes, carrots, skim milk, blueberries, Terry Accaira, Head Cook and Nutritionist, Avery/Parsons Elementary School, Buena Vista, CO (eliminated after the appetizer), Shannon Solomon, Cook Manager, William C. Hinkley High School, Aurora, CO (eliminated after the entrée), Lynette Thomas, Head Cook, St. Martinville Primary School, St. Martinville, LA (eliminated after the dessert), Cindy Tinnel, Cook, Henry C. Maxwell Elementary School, Nashville, TN (winner), Appetizer: gummy bacon, salmon fillets, frozen lima beans, lemon sorbet, Entrée: cotton candy, chicken cutlets, Brussels sprouts, French-fried onions, Dessert: zucchini, chocolate cake mix, crème fraîche, movie theatre popcorn, Romilly Newman (age 13), from New York, NY (eliminated after the appetizer), Joel Allette (age 17), from New York, NY (eliminated after the entrée), Noah Museles (age 16), from Washington, D.C. (eliminated after the dessert), Shania Thomas (age 17), from New York, NY (winner), Terry Koval, Chef and Restaurateur, Farm Burger, Decatur, GA (eliminated after the appetizer), Nicole Brisson, Executive Chef, Carnevino at the Palazzo Resort, Las Vegas, NV (eliminated after the entrée), Robert Finn, Chef de cuisine, Fatty Crab, New York, NY (eliminated after the dessert), Hugh Mangum, Executive Chef and Owner, Mighty Quinn's, New York, NY (winner), Entrée: venison tenderloin, hamantashen, cola, cauliflower, Dessert: marshmallow spread, balsamic vinegar, ancho chiles, almond butter cookies, Tony Biggs, Director of Culinary Operations, Second Harvest Food Bank, New Orleans, LA (eliminated after the appetizer), Linda Miles, Chef and Manager, Chapel Manor Senior Health Care Center / Philabundance, Philadelphia, PA (eliminated after the entrée), Keith Lucas, Executive Chef, Manna, Philadelphia, PA (eliminated after the dessert), Grace Lichaa, Manager, Capital Area Food Bank, Washington, D.C. (winner), Dessert: chickpea flour, raspberries, ricotta salata, rose water syrup, Giancarlo Autenzio, Executive Chef, The Astor Room, Queens, NY (eliminated after the appetizer), Brack May, Chef and Restaurateur, Cowbell, New Orleans, LA (eliminated after the entrée), Virginia Willis, Chef and Author, Atlanta, GA (eliminated after the dessert), Tabb Singleton, Sous chef, Nola, New Orleans, LA (winner), Appetizer: ice cream cones, lump crab meat, baby turnips, pickled ginger, Dessert: carob syrup, spaghetti squash, figs, walnuts, Greg Grossman, Student at Professional Children's School, New York, NY (eliminated after the appetizer), Jeremy Langlois, Executive Chef, Houmas House Plantation and Gardens, Darrow, LA (eliminated after the entrée), Leslie Parks, Freelance Caterer, New York, NY (eliminated after the dessert), Phil Crispo, Assistant Culinary Professor, Culinary Institute of America, Hyde Park, NY (winner), Appetizer: brook trout, rhubarb, dried strawberries, lemon verbena, Entrée: Scottish red-legged partridge, peanut butter taffy, lacinato kale, red curry paste, Courtney Renn, Personal Chef, Chef Courtney, Atlanta, GA (eliminated after the appetizer), Jimmy Tessier, Chef de cuisine, Bacio, Tropicana Las Vegas Hotel and Resort, Las Vegas, NV (eliminated after the entrée), Akiko Thurnauer, Chef and Restaurateur, Family Recipe, New York, NY (eliminated after the dessert), Nathanial Zimet, Chef and Restaurateur, Boucherie, New Orleans, LA (winner). Add 1 part Malibu Original, 1 part coconut cream, and 1½ parts apple juice to a strainer and shake with ice. Add two to three slices blood orange. In the appetizer round, Chef Torres used (cocoa nibs) that he brought with him, which were not available in the pantry. and 1 shot Kahlua into a cocktail shaker filled with ice. In contrast to the previous two grilling-themed episodes, the ovens were kept on and the chefs were allowed to use them. The winner of this episode got $10,000. Chef Cain works at Red Rooster Harlem, owned by Chopped judge Marcus Samuelsson. This episode's winner received $50,000. Entrée: leftover pot roast, leftover steamed rice. Both Campanaro brothers forgot a basket ingredient in their round 1 dishes (Lou forgot the falooda glass noddles and Joey forgot the cape gooseberries), but both moved on due to Chef Kent's dish reading as too salty and his usage of the cape gooseberries as a garnish like almost having left off the ingredient as well, as cited by the judges. Notes: Chef Balducci forgot her french dressing in the appetizer and didn't get her clementines on all the plates. Notes: All the chefs were required to make tapas in each round: as part of the challenge, they were tasked to create two dishes in the appetizer round, three in the entrée, and two in the dessert. As a result she was chopped. This marked the first time the Chopped judges competed. There was animosity between Chef Tryg and Chef Sammy, particularly going into the final round, that was noticeable enough to be commented on by Ted and the judges. During the appetizer round, Ted warned the chefs that the eel had to be fully cooked due to the toxic nature of the eel's blood if left raw. Pedro Ximenez, and 2 dashes Xocolatl Mole Bitters. Dry Dolin Vermouth, and ¾ oz. Created by Masa Urushido of Saxon + Parole. Try These Witch Makeup Ideas, Level Up Your Basic Cat Costume With This Tutorial, Half-Face Makeup Is Gonna Be Everywhere October 31, 27 Clown Makeup Ideas That Actually Look Cute, These Doll Makeup Ideas Are Cute-AF for Halloween, 75 Adorably Cute Couples Halloween Costumes, Courtesy of Tullamore D.E.W. Float 1 oz. Notes: Chef Ricks is a chef at Landmarc, a restaurant of Chopped judge, Marc Murphy. Drizzle syrup over interior and exterior of cocktail glass. Chef Ghoshal forgot his potato tots in Round 2 but moved on because Chef Philipson served undercooked steak. Tito’s Handmade Vodka and 3 oz. In a cocktail shaker filled with ice, combine 1½ parts Hornitos Black Barrel Tequila, ¾ part fresh lemon juice, ¼ part agave syrup, ¼ part sage simple syrup, 2 dashes angostura bitters, and 1 capsule activated charcoal. Add 1-2 Maraschino cherries to the beaker or glass, place the syringe in glass and allow guests to “inject” the grenadine when they’re ready to enjoy. Appetizer: Korean-style short ribs, lemon thyme, zucchini. Galliano, ½ oz. Vernon, NY (eliminated after the entrée), Melissa Levy, Executive Chef, IBM, Newburgh, NY (eliminated after the dessert), Gavin Mills, Executive Chef, Broadway East, New York, NY (winner), Entrée: turkey breast, baby turnips, pearl onions, coconut flakes, Dessert: blackberries, kiwi, wonton wrappers, gummy bears, Victor Cabezas, Chef and Owner, Misaví, Totowa, NJ (eliminated after the appetizer), Jonathan Contes, Chef and Part Owner, Eat Mosaic, St. James, Long Island, NY (eliminated after the entrée), Amy Roth, Chef and Owner, Amy Kate Catering, New York, NY (eliminated after the dessert), Michael Carrino, Chef and Owner, Restaurant Passionné, Montclair, NJ (winner). Notes: Throughout each course, Chef Matarese failed to complete any of his dishes. Chef Herndon was chopped in Round 1 for forgetting to plate all his durian. Shake vigorously and strain into a rimmed glass with fresh ice. ", "Chopped Tournament of Stars: Comedians!". Appetizer: black licorice, Arctic char, mangos. Cosmopolitan participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. The episode originally aired prior to Halloween Wars. 2020 was quite a year to start a business. Notes: The judges caught Chef Lemoine plating past time limits. Mix 1 teaspoon pumpkin pie spice, 1 teaspoon sugar, and 3 tablespoons of finely crushed graham crackers on a shallow plate. Dessert: banana chips, sugar cane, almond butter, Anne Churchill, Caterer & Tour Chef, New Orleans, LA (eliminated after the appetizer), Stephan Bogardus, Chef de cuisine, The North Fork Table & Inn, Southold, NY (eliminated after the entrée), Jamie Adams, Executive Chef, Veni Vidi Vici, Atlanta, GA (eliminated after the dessert), Steve Benjamin, Executive Chef, L'Atelier de Joël Robuchon, Las Vegas, NV (winner), Entrée: duck tongue, pineapple, chestnuts, pork shoulder, Tony Kang, Sous Chef, Upper Brookville, NY (, Kate Lee Squibb, Sous Chef, South Portland, ME (, Entrée: rack of venison, potato pierogies, okra, seafood pepper pot soup. Kom gerust langs en praat mee! Jennifer Iserloh, Private Chef and Author, Chris DeBarr, Chef and Restaurateur, The Green Goddess / Serendipity, New Orleans, LA (eliminated after the entrée), Gason Nelson, Private Chef, Full of Flavor, New Orleans, LA (eliminated after the dessert), Scott Pajak, Chef de cuisine, Lagasse Stadium at the Palazzo Resort, Las Vegas, NV (winner), Cam Boudreaux, Sous chef, The Green Goddess, New Orleans, LA (eliminated after the appetizer), Tasheena Butler, Chef and Caterer, T. Marie's Kitchen & Catering, New Orleans, LA (eliminated after the entrée), Derek Gigliotti, Executive Chef, Onda Ristorante, Mirage Resort, Las Vegas, NV (eliminated after the dessert), Ria Pell, Chef and Restaurateur, Ria's Bluebird / Sauced, Atlanta, GA (winner). In round 2, Chef Jun accidentally dropped his frog legs, but his dish, albeit a small portion, impressed the judges enough for it to contribute to his ultimate victory. Entrée: meatloaf mix, sweet potatoes, green beans, Nancy Judd (eliminated after the appetizer), Mannee Soohoo (eliminated after the entrée), Wenona Moorer (eliminated after the dessert), Appetizer: organic green juice, alligator, hen of the woods mushrooms, mini rainbow marshmallows. Pour into a cocktail glass. Gemma ran across the kitchen with a fiery grill in the Entree Round, and she burnt her hands badly. Notes: This was a leftovers competition. Entrée: ghost peppers, rack of wild boar, cucuzza squash, Dessert: wafer sheets, vanilla pudding cups, lemon soda, blow torch, Sal DePaola, FDNY Firefighter (Engine 160) from Staten Island, NY (eliminated after the appetizer), Antonia Donnelly, PFD Firefighter (Local 22) from Philadelphia, PA (eliminated after the entrée), Robert Corbin, NFD Firefighter/Engineer from Nashville, TN (eliminated after the dessert), Richard Fields, LAFD Captain from Los Angeles, CA (winner), Appetizer: pickled pigs feet, butter beans, coleslaw mix, sweet potato chips, Entrée: venison tenderloin, watercress, eggplant, pecan pie, Dessert: chai tea latte, gala apples, black licorice, puff pastry, Ashley Fahr, Caterer & Food Stylist, New York, NY (eliminated after the appetizer), Laurie Potts, Executive Chef, Wild Horse Saloon, Nashville, TN (eliminated after the entrée), Maxcel Hardy, Private Chef, New York, NY (eliminated after the dessert), Joe Youkhan, Executive Chef & Owner, Tasting Spoon Food Truck, Orange County, CA (winner). Notes: Chef Esmonde cut herself during the entrée round. Notes: This was a "nose-to-tail" themed competition. However the judges enjoyed her dish so she moved on. blue curaçao, and 2 oz. The first round was extended to 30 minutes instead of the usual 20 minutes. Chef Magris slipped and fell during the entrée round, spilling boiling water on herself and causing second-degree burns on both her legs. This was the first "redemption" episode to feature a non-runner-up as well as the first to feature two chefs from the same previous episode. Notes: This is the fourth part of a five-part tournament featuring celebrity chefs competing for charity. Notes: This is the final part of a five-part tournament where past champions compete. Recipe from Drew Breen, bar manager at Jianna in Greenville, South Carolina. Notes: Each of the chefs had lost significant amounts of weight through better diet and exercise, and were tasked with making light dishes. The chefs were directed to prepare holiday-themed dishes for each course. Shake and serve over ice. Buy and sell vinyl and CDs with collectors across the globe. Campari, 1 oz. Zeeba - Hear Me Now (Official Music Video) 366,916,444: 118,445: ... Eu Sou O Gummy Bear - Gummy Bear Song Brazilian Osito Gominola Brazil Som Livre Brasil. olive brine with a dash of Addition Garlic Cocktail Spice. Notes: This was the first Halloween-themed episode of the series. The winner of each preliminary round advanced to the finale, where they competed for $50,000. This time it's a 5-part charity tournament. This was the first time since season 5 that there were only three basket ingredients in the appetizer round instead of four. To make it Halloween appropriate, buy small, plastic critters and freeze them into ice cubes using an ice tray. You may be able to find the same content in another format, or you may be able to find more information, at their web site. The Botanist Gin, ½ oz. Finish with a sprig of torched rosemary for enhanced aromatics and flavor. Notes: In the entrée round, Chef Duverney committed cross-contamination by cutting her cooked hens on the same board where she put her raw hens. Notes: Despite its lethal reputation, the blowfish tails were farm-raised and did not have any poison. Dessert: leftover vanilla milkshake, leftover refried beans, Ryan McLaughlin, Chef de cuisine, The Vanderbilt, Brooklyn, NY (eliminated after the appetizer), Lee Farrington, Chef and Restaurateur, Figa, Portland, ME (eliminated after the entrée), Jeff Eng, Executive Chef, Clyde's Tower Oaks Lodge, Rockville, MD (eliminated after the dessert), Natalie Jacocks, Line Chef, Fette Sau, New York, NY (winner). Notes: This was a holiday-themed episode. Garnish with two kiwi slices. Notes: This was a grilling-themed episode. Notes: This episode featured past contestants who were eliminated, returning for a second chance at winning. Stir ingredients with ice, and strain into a chilled martini glass. The judges had to encourage her to finish her dish. Notes: All the contestants in this episode were grandmothers (some having experience in cooking professionally while others were home cooks/amateurs). Notes: The baskets were filled with leftovers. IZZE Sparkling Juice Apple into the same glass. Notes: This was a Thanksgiving-themed episode. Appetizer: sweet tea vodka, Asian steamed buns, Richard Park, Chef and Entrepreneur, Cat Heads BBQ, San Francisco, CA (eliminated after the dessert), Jay Lippin, Executive Chef, Southern Hospitality BBQ, New York, NY (winner), Appetizer: huckleberries, black beans, green plantains, octopus, Jeff O'Neill, Executive Chef, The Villa by Barton G, Miami Beach, FL (eliminated after the appetizer), Frederik De Pue, Executive Chef, Smith Commons and 42˚ Catering, Washington, DC (eliminated after the entrée), Chai Trivedi, Sous chef, Buddakan, New York, NY (eliminated after the dessert), Reggie Anderson, Executive Pastry Chef, Landmarc Restaurants, New York, NY (winner), Appetizer: sea scallops, guaje beans, aged cheddar, pickle juice, Dessert: cosmopolitan mix, dried apples, biscotti, edible flowers, Nancy Caballes, Private Chef, Montclair, NJ (eliminated after the appetizer), René Stein, Sous chef, Seasonal, New York, NY (eliminated after the entrée), Danni Bleil, Food Stylist, Ottsville, PA (eliminated after the dessert), Lester Walker, Executive Chef, Copia, New York, NY (winner), Entrée: lake perch, tomatoes on the vine, avocados, rolled oats, Dessert: sour cherries, croissants, clotted cream, lemongrass, Angela Karegeannes, Caterer, A Fork Full of Earth Organic Catering, Fairfax, CA (eliminated after the appetizer), Vaughn Crenshaw, Executive Sous chef, Khloe Bistrot, Fort Lee, NJ (eliminated after the entrée), Noureddine Elgheur, Caterer, Sweet Savories Catering, Brooklyn, NY (eliminated after the dessert), Justin Werner, Executive Sous chef, Colicchio & Sons, New York, NY (winner), Appetizer: leftover pizza, leftover beer, graffiti eggplant, dried plums. Notes: This episode featured four school cafeteria cooks. Dessert: corn flakes cereal, sweet chili sauce, golden raspberries, David Seigal, Executive Chef, The Tangled Vine, New York, NY (eliminated after the appetizer), Faye Hess, Cooking Teacher and Blogger, "FayeFood" food blog, New York, NY (eliminated after the entrée), Joe Simon, Executive Sous chef, David Burke Fromagerie, Rumson, NJ (eliminated after the dessert), Giorgio Rapicavoli, Executive Chef, 660 at the Angler's, Miami Beach, FL (winner). Top with 2 to 3 dashes cranberry bitters. In a cocktail shaker filled with ice, combine 2 oz. Ron Barceló Imperial, 2 drops angostura bitters, 3 drops chocolate mole bitters, and ¼ oz. 7UP into an old-fashioned glass with an ice cube and a lemon slice. Serve over a round ice cube frozen with a toy spider in the mold, and garnish with cotton candy “web” and additional spiders. The Botanist Gin, 1 oz. Grace forgot the chocolate covered almonds in the appetizer. This heat featured celebrities from television, music, and sports. Notes: The contestants in this episode were retired members of the U.S. military with professional cooking experience. Notes: While not the first episode to feature all female competitors, the episode title highlights the fact that there were four female chefs competing. Garnish with a marshmallow ghost. In the first round, Chef Tagan cut herself and then forgot an ingredient, leading to her getting eliminated. The chefs were directed to prepare holiday-themed dishes for each course. Dessert: palm seeds in syrup, chocolate-covered raisins, Appetizer: fillet of sole, popovers, ginger, bacon grease. Chef Mike forgot an ingredient, malted milk balls, in round 1 which led to his elimination. Stir together 2 oz. Notes: This is the second part of a five-part tournament where past champions compete. The winner of each episode advanced to the finale, where they competed for $50,000. Siggy Sollitto, Chef and Restaurateur, Siggy's Good Food, Brooklyn Heights, NY (eliminated after the appetizer), Eric Paraskevas, Executive Chef, Terra Restaurant, Philadelphia, PA (eliminated after the entrée), Chris Coombs, Executive Chef, Dbar, Boston, MA (eliminated after the dessert), Mackenzie Hilton, Executive Chef, Mercato Restaurant, Philadelphia, PA (winner), Appetizer: bourbon whiskey, anchovies, dates, frog legs, Sunshine Best, Special Diets Chef, Your Safe Kitchen, New York, NY (eliminated after the appetizer), Warren Schierenbeck, Chef and Restaurateur, DoSi Cafe, Staten Island, NY (eliminated after the entrée), Erica Wides, Chef Instructor, Institute of Culinary Education, New York, NY (eliminated after the dessert), Mario Tolentino, Private Chef, Can Cook Personal Chef Services, New York, NY (winner), Appetizer: ground turkey, black garlic, raspberries, pickled watermelon rind, Entrée: fresh horseradish, goat chops, oatmeal, snap peas. Notes: This was a Halloween-themed episode. This heat featured former contestants from season 7 of The Next Food Network Star. He did not get them in his dish so it was still edible however that resulted in his elimination. Entrée: canned mandarin oranges, red pearl onions, chicken thighs. ginger ale and 2 oz. Infuse Sugar Island Spiced Rum with espresso by mixing ¼ c. ground espresso with Sugar Island Spice Rum at room temperature. Entrée: duck breast, green onions, ginger, honey, Dessert: prunes, animal crackers, cream cheese, Summer Kriegshauser, Private Chef and Nutrition Coach, New York, NY (eliminated after the appetizer), Perry Pollaci, Private Chef and Sous chef, Bar Blanc, New York, NY (eliminated after the entrée), Katie Rosenhouse, Pastry Chef, Olana Restaurant, New York, NY (eliminated after the dessert), Sandy Davis, Catering Chef, Showstoppers Catering at Union Theological Seminary, New York, NY (winner), Raymond Jackson, Private Caterer and Culinary Instructor, Westchester County, NY (eliminated after the appetizer), Christopher Jackson, Executive Chef and Owner, Ted and Honey, Brooklyn, NY (eliminated after the dessert), Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, PA (winner), Margaritte Malfy, Executive Chef and Co-owner, La Palapa, New York, NY (eliminated after the appetizer), Chris Burke, Private Chef, New York, NY (eliminated after the dessert), Andre Marrero, Chef tournant, L’Atelier de Joël Robuchon, New York, NY (winner). Rim a chilled collins glass with black sugar. Notes: Chef Jodway left kiwi out of some of the dishes he plated in the appetizer round and forgot a cranberry vinaigrette off of all his entrées; both mistakes were due to time constraints. Garnish with a cherry and top with dry ice, if desired. Appetizer: frosted wheat cereal, baby red romaine lettuce, black garlic, Entrée: tuna belly, lemon curd, purple cauliflower, dried cuttlefish snack, Shehu Fitzgerald, Chef, Ritz Carlton, New York, NY (, Alejandra Padilla, Sous chef, La Fonda del Sol, New York, NY (, Michael Vignola, Executive Chef, Michael Jordan's Steak House, New York, NY (, Danielle Saunders, Private Chef, New York, NY (. Fill a hollowed-out pumpkin with dry ice. Appetizer: vanilla cupcakes, chicken tenders, avocados, Entrée: skirt steak, matzo crackers, sweet orange gelatin cups, collard greens, Dessert: circus peanuts, passion fruit purée, graham cracker cereal, curry powder, Appetizer: soft-shell crabs, crunchy peanut butter, sake, sea beans, Dessert: freeze dried grapes, marrow bones, Marcona almonds, cannoli cream, Ingrid Wright, Sous chef, Exchange Alley, New York, NY (eliminated after the appetizer), Eleanor Wolper, Executive Chef, New York, NY (eliminated after the entrée), Jordan Andino, Executive Chef, SideBAR, New York, NY (eliminated after the dessert), Bruce Kalman, Executive Chef, The Churchill, Los Angeles, CA (winner), Dessert: kale, fruit cocktail, cottage cheese, marrow bones, John Herndon, Executive Chef, Umami Burger Restaurant Group, Los Angeles, CA (eliminated after the appetizer), Rory Philipson, Chef and Owner, The Blue Bottle Cafe, Hopewell, NJ (eliminated after the entrée), Tre Ghoshal, Chef and Owner, Adara, Montclair, NJ (eliminated after the dessert), Luke Reyes, Executive Chef, The Corner Door, Culver City, CA (winner). Then pour 1 part Malibu Original, 2 parts lemonade, and a splash of grenadine into the glass over ice. Notes: This episode featured four past non-winners. Notes: This was the first appearance of Madison Cowan, who would go on to appear on various Food Network shows as a contestant and a judge including Iron Chef America, Beat Bobby Flay, and Guy's Grocery Games. Notes: This is the first episode to feature four chefs who are natives of different countries. In the dessert round, Chef Rollins cut his finger again, contaminating his station enough where the judges found it unsafe to eat his dish, and the judges did not like Zoe's Dessert at all. Pour 50 mL Malibu Original, 50 mL soda water, 50 mL prosecco or sparkling wine, and 10 mL blueberry juice into an ice-filled wine glass. grenadine. Depending on its size, pour in 4 to 8 bottles Crabbie’s Spiced Orange Alcoholic Ginger Beer. Notes: The contestants were two pairs of brothers who have each appeared together on Iron Chef America. Combine 3 oz. The winners of the previous four heats competed for $50,000 for their charity of choice. The winner of each preliminary round advanced to the finale, where they competed for $50,000. Chef Savage advanced to the entree round despite leaving off Pasta Dough, and Limoncello because Chef Meoli cut himself and contaminated his dish. Notes: This is the first "Chopped Champions" event, featuring winners of past episodes. Notes: Chef Puzio did not finish her plates in Round 1 resulting in her elimination. Notes: Chef Peck forgot his carrots in Round 1. lemon juice, and 2 oz. Espolón Reposado Tequila, 1 oz. Notes: This is the final part of a 5-part charity tournament where winners of the previous four episodes battle to win $50,000 for their charity. Notes: This was a special mother's day episode featuring home cooks who were mothers (making this the third amateur-centric episode of this season). Dry-shake and strain into collins glass with fresh ice. Notes: This is part four of a five part tournament. Tristan Welch, Chef Patron, Launceston Place, Andy Bates, Pastry Chef, Eat My Pies Street Market, East London, England (eliminated after the entrée). The invitations are sent, the decorations are ordered, and the only thing left to figure out for your halloween party is: What the hell will everyone be drinking? Here she charts the key moments in a tumultuous and hectic year. Top with a splash of seltzer or club soda. Complete your collection. Combine 2 oz. Notes: This was a grilling-themed episode. apple juice. So give your guests the VIP treatment and have speciality cocktails waiting as they arrive. Chef Baruch is a sous chef for semi-regular Chopped judge Sue Torres. The judges offered he could bring up his cakes. There were four loosely connected parts, wherein the winner of this episode got $10,000 and the chance to compete in the next special episode against three new past champions, potentially winning up to $40,000 with each round they get through. As a result, the judges eliminated him. Chef Olson is the grandson of singer Glen Campbell. Chartreuse. Unlike past redemption episodes, fans chose the competitors they wanted to see come back, via internet poll. Notes: This is the first episode to feature four male chefs. In Round 2 Chef Velez cut her finger twice and she had to restart her dish the 2nd time. The entrée cooking time was extended to 40 minutes to allow the chefs to butcher the goat. Entrée: clove liqueur, bistec norteno, butternut squash. Garnish with a sprig of rosemary, slice of blood orange and lime, and a gummy eyeball stir stick for extra Halloween effect. vodka, and 1 oz. Notes: This was the first episode to feature an all-female panel of judges. Garnish with an orange slice and a pumpkin face. Michael Jacobs, Food Consultant and Caterer, Shanna Horner O’Hea, Chef and Innkeeper, The Kennebunk Inn / Academe Brasserie and Tavern, Kennebunk, ME (eliminated after the entrée), Anthony Ricco, Chef de cuisine, Spice Market Restaurant, New York, NY (eliminated after the dessert). Pour 3 oz. Coopers’ Craft Bourbon until dissolved. sour mix. Entrée: flank steak, sour cherries, espresso powder, Dessert: polenta, Pedro Ximénez sherry, beets, whipped topping, Jude Huval, Executive Chef, Pat's Fisherman's Wharf, Henderson, LA (eliminated after the appetizer), Rick Giffen, Executive Chef, Stratosphere Las Vegas, Las Vegas, NV (eliminated after the dessert), Quentin Donnaud, Executive Chef, Coast Seafood & Raw Bar, Atlanta, GA (winner), Chuck Subra, Executive Chef, JW Marriott New Orleans, New Orleans, LA (eliminated after the appetizer), Mihoko Obunai, Freelance Chef, Atlanta, GA (eliminated after the entrée), Zoe Feigenbaum, Chef and Restaurateur, Zoë, New York, NY (eliminated after the dessert), Andrew Scurlock, Kitchen Manager, St. James Cheese Company, New Orleans, LA (winner), Appetizer: Korean-style short ribs, canned spaghetti, purple artichokes, baby pineapples. Mix until sugar has dissolved. Notes: Each basket included a type of candy. Absolut Vodka, 2 oz. Pour 3 oz. Lisa Garza forgot 3 ingredients in round 1 making her get chopped. This is the 1st time since Season 3 that there were 3 ingredients in a basket. Dessert: ostrich eggs, plantains, dried strawberries. In a mixing glass, add 1½ oz. Shake for 30 seconds, then add ice, and shake again to chill. Garnish with white cotton candy. Notes: Each basket included something with a circus theme. Notes: This is Maneet Chauhan's first episode as a judge. Notes: This episode featured chefs who were eliminated in previous episodes for making egregious mistakes. Notes: This was a holiday-themed episode. Cherry Heering, and 1½ oz. Laila Ali and Joey Fatone have previously competed against each other on Dancing with the Stars with Ali placing third and Fatone placing second. Shake and strain into a rocks glass with ice. Entrée: maraschino cherries, peas in the pod, parsley root. Notes: Chef Amitzur cut himself in Round 1 and continued making his dish with no gloves, or band-aid however the producer made him throw his dish away forcing him to redo his dish.