Notes: Chef Baldassari has also competed on season 11 of Hell's Kitchen. This is a five part series where sixteen past champions competed. Wet rim of glasses and dip glasses into the graham mixture. Combine 2½ oz. Notes: Chef Eakins works at Ditch Plains, which is owned by Chopped judge Marc Murphy. Notes: This special holiday episode featured celebrities competing for a charity. The white wine used in the entrée round was Chardonnay. Serve over a round ice cube frozen with a toy spider in the mold, and garnish with cotton candy “web” and additional spiders. Complete your collection. Notes: This is part 4 of a 5-part tournament. Decorate with celery stalks and basil leaves. 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). The chefs were provided with a pot of oil already at frying temperature to start each round. Place five to six large ice cubes in a large wine glass. Chef Olson is the grandson of singer Glen Campbell. Chef Tilmann wanted Chef Bignelli to be disqualified however the judges decided that Chef Bignelli's puree tasted different enough to avoid elimination and they eliminated Chef Fells due to a lack of eggnog and undercooked quince. Notes: This is part 4 of a 5-part tournament where sixteen past champions competed. Notes: All the ingredients in the baskets were chosen by viewers via social media; specifically: Pinterest, Facebook, and Twitter. Appetizer: pre-cooked chicken feet, poblano peppers, black radishes, Dessert: ossa dei morti, apple cider, ricotta salata, black licorice, Rodney Henry, Pie Maker, Dangerously Delicious Pies, Baltimore, MD / Washington, DC (eliminated after the appetizer), Cris Spezial, Caterer, Nyack Gourmet, Nyack, NY (eliminated after the entrée), Michelle Firlit-Garcia, Pastry Chef, Bleeding Heart Bakery, Chicago, IL (eliminated after the dessert), Michael DiIonno, Chef and Restaurateur, Avenue Bistro Pub, Verona, NJ (winner), Appetizer: pomegranates, polenta log, maple syrup, seafood sausage, Dessert: pumpkin beer, fresh cranberries, pecans, instant potatoes, Allison Sosna, Executive Chef, DC Central Kitchen, Washington, DC (eliminated after the appetizer), Arlene Stewart, Personal Chef, New York, NY (eliminated after the dessert), Daniel Bojorquez, Chef de cuisine, Sel de la Terre, Boston, MA (winner), Entrée: rack of lamb, ruby port, brussels sprouts, white chocolate chips, Dessert: plums, candy canes, fruitcake, hot cocoa mix, Renita Mendonca, Culinary Instructor, Cambridge School of Culinary Arts, Cambridge, MA (eliminated after the entrée), Rachel Klein, Executive Chef, Seaport Hotel, Boston, MA (eliminated after the dessert), Jonny Giordani, Executive Chef, BOOM, New York, NY (winner), Appetizer: Chinese celery, fresh chickpeas, preserved lemons, country style pâté. As a result she was chopped. The blow torch in the dessert basket was the first time a non-food item was featured in a basket. dry vermouth, and a few sweet pepper circles to a mixing glass. Fill a shot syringe with ½-¾ oz. Appetizer: jumbo shrimp, yellowfoot chanterelle mushrooms, Dessert: frozen pancakes, tamarind paste, farmer's cheese, orange sherbet, Sheridan Su, Chef and Restaurateur, Great Bao Café, Las Vegas, NV (eliminated after the appetizer), Sung Kim, Private Chef, New York, NY (eliminated after the entrée), Vincent Contreras, Chef de cuisine, Las Vegas, NV (eliminated after the dessert), Gianfranco Franzese, Chef and Restaurateur, Pasticceria Bruno, Staten Island, NY (winner). vodka (like Loft & Bear), ½ oz. 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. Shake and strain into a collins glass. Dessert: tangerines, cranberry sauce, chocolate chip cookies, Monica Langowski, Private Chef, Chicago, IL (, Gwen LePape, Executive Chef, New York, NY (, Appetizer: pickled watermelon rind, sushi platter, kohlrabi, bacon bits, Entrée: ostrich fan filets, purple asparagus, fish roe in a tube, blueberry wine, Dessert: cinnamon chips, baby red grapes, earl grey tea leaves, pound cake, Adrian Ashby, Administrative Assistant from Queens, NY (eliminated after the appetizer), Maureen Sanchez, Homemaker from Oswego, IL (eliminated after the entrée), Appetizer: matzo ball soup, macaroni and cheese, fried onion blossom, submarine sandwich, Entrée: rib-eye steak, mashed potatoes, ketchup packets, Greek salad, Dessert: ice cream sundae, old bananas, stale tortilla chips, cola, Shawn Smilie, Executive Chef, The Buffet at Aria, Las Vegas, NV (eliminated after the appetizer), Jason Robertson, Caterer, Headwaters Café, New Orleans, LA (eliminated after the entrée), Nealy Frentz, Chef and Restaurateur, Lola, Covington, LA (eliminated after the dessert), Gerald Chin, Chef de Cuisine, The Cosmopolitan Las Vegas, Las Vegas, NV (winner), Dessert: spiral ham, green plantains, water chestnuts, spiced rum, Sylvain Harribey, Executive Chef, Sofitel, New York, New York, NY (, Sean Scotese, Freelance Chef, New York, NY (, Kenneth Johnson, Executive Chef, Pescatore, New York, NY (, Rachel Willen, Chef and Culinary Instructor, Foodfix, Clinton, NJ (, Fatima Ali, Sous chef, Café Centro, New York, NY † (, Walter D'Rozario, Chef de cuisine, Junoon, New York, NY (, Vinson Petrillo, Executive Sous chef, Caviar Russe, New York, NY (. Notes: Chef Weiss forget her membrillo in the appetizer resulting in her elimination. Notes: This is part three of a five part tournament. Hollow out a medium-size pumpkin and fill halfway with ice. matcha, 2 oz. grenadine around the inside edge of the glass and garnish with scary accessories. Entrée: maraschino cherries, peas in the pod, parsley root. limoncello. Notes: This is part four of a five part tournament. fresh lime juice, and ½ oz. Pour into a martini glass. Appetizer: crayfish, red seedless grapes, Michael Carrino, Chef and Owner, Restaurant Passionné, Montclair, NJ (, Sandy Davis, Catering Chef, Union Theological Seminary, New York, NY (, Natalia Machado, Junior Executive Chef, Industria Argentina, New York, NY (, James Briscione, Chef Instructor, Institute of Culinary Education, New York, NY (. Top with a splash of seltzer or club soda. Appetizer: cape gooseberries, falooda glass noodles, watercress, Appetizer: potato crisps, eel, candy bats, coagulated pig blood, Entrée: gummy skull, collard greens, sweetbreads, dehydrated weaver ant eggs, Dessert: candy blood, deviled eggs, pâte sucrée, buffalo chestnuts, John Creger, Head Chef, Gallow Green, New York, NY (eliminated after the appetizer), Isaiah Frizzell, Supper Club Chef, Feast Underground Supper Club, Los Angeles, CA (eliminated after the entrée), Terri Wahl, Chef and Restaurateur, Auntie Em's Kitchen, Eagle Rock, CA (eliminated after the dessert), Sharon Singelton, Caterer, Singlelicious Catering, Staten Island, NY (winner), Appetizer: turkey sausage, rutabaga, green bean casserole, honey baked ham, Entrée: whole turkey, Brussels sprouts, giblet gravy, pumpkin pie ice cream, Dessert: butternut squash soup, fennel, orange cranberry muffins, tofu turkey, Nick Vazquez, Azúcar Cuban Cuisine, Jersey City, NJ (eliminated after the appetizer), Dustin Gauvain, Executive Chef, Front Steps, Austin, TX (eliminated after the entrée), Fiore Tedesco, Sous chef, Franklin Barbecue, Austin, TX (eliminated after the dessert), Ruth Cimaroli, Private Chef, New York, NY (winner), Appetizer: pickle juice, herb stems, overripe tomatoes, fish carcass, Entrée: wilted carrots, potatoes with eyes, parmesan cheese rinds, meat trimmings, Dessert: ends of bread loaves, squeezed orange halves, used coffee grinds, hardened brown sugar, Molly Peck, Caterer, The Vanilla Orchid Catering, Austin, TX (eliminated after the appetizer), Dylan Hallas, Executive Chef, Petit Ermitage Hotel, West Hollywood, CA (eliminated after the entrée), Parind Vora, Chef and Restaurateur, Restaurant Jezebel, Austin, TX (eliminated after the dessert), Garrett Eagleton, Freelance Chef, The Meat Hook, Brooklyn, NY (winner), Appetizer: smoked pork chops, savoy cabbage, ginger snap cookies, blood sausage, Entrée: halibut, Chinese celery, peperoni, Tagan Couch, Food Truck Chef/Owner, The Gypsy Kit, Austin, TX (eliminated after the appetizer), Chris Trapani, Food Truck Chef/Owner, Urban Cowboy, Austin, TX (eliminated after the entrée), Hop Phan, Food Truck Chef/Owner, Dos Chinos, Orange County, CA (eliminated after the dessert), Michael Israel, Food Truck Chef/Owner, MOE Deli, Los Angeles, CA (winner). Shopbop offers assortments from over 400 clothing, shoe, and accessory designers. Dessert: puffed rice cereal, cognac, butterscotch candy, Jacques Gautier, Executive Chef and Restaurateur, Palo Santo, Park Slope, Brooklyn, NY (eliminated after the appetizer), Deborah Bicknese, Executive Chef and Restaurateur, Beast, Brooklyn, NY (eliminated after the entrée), Jodi Bernhard, Chef de cuisine, Longwood Events, Boston, MA (eliminated after the dessert), Anthony Paris, Executive Chef, Crosby Street Hotel, New York, NY (winner), Dessert: vodka, crescent roll dough, sesame seeds, blueberry jelly beans, Lola Garand, Freelance Consulting Chef, New York, NY (, Dominick Feragola, Sous chef, Broadway East, New York, NY (, Matthew Zappoli, Owner and Executive Chef, Tre Amici, Long Branch, NJ (, Appetizer: rainbow trout, Napa cabbage, smoked paprika, white chocolate chips, Adam Idris, Private Chef, New York, NY (eliminated after the appetizer), Charlene Johnson, Executive Chef, 202, New York, NY (eliminated after the entrée), Matt Gibson, Sous chef, Spice Market Restaurant, New York, NY (eliminated after the dessert), Ric Orlando, Chef and Restaurateur, New World Home Cooking, Saugerties, NY (winner), Entrée: beef shoulder, baby artichokes, blood oranges, cashew butter, Dessert: celery root, cinnamon candies, blackberries, marshmallow spread, Jessica Wilson, Sous chef, A Voce Columbus, New York, NY (eliminated after the appetizer), Jasmine Shimoda, Apprenticing Chef, New York, NY (eliminated after the entrée), Yoanne Magris, Chef and Restaurateur, Yo In Yo Out, New York, NY (eliminated after the dessert), Rebecca Newell, Executive Chef, The Beehive, Boston, MA (winner), Dessert: Yukon Gold potatoes, condensed milk, pomegranates, peanut butter taffy, Jessica Mogardo, Executive Pastry Chef, New York, NY (, Mackenzie Hilton, Executive Chef, Mercato Restaurant, Philadelphia, PA (, Paul "Poppy" Yeaple, Chef and Restaurateur, Poppy's Burgers and Fries, Beacon, NY (, Madison Cowan, Chef and Caterer, Avenue Inc, New York, NY (, Michael Jenkins, Line cook, Butter, New York, NY (, Pnina Peled, Executive Chef, The New York Helmsley Hotel, New York, NY (, Marc Anthony Bynum, Executive Chef, Venúe 56, Hauppauge, NY (.