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Season 18
Food 10p Tuesdays

Previous Episodes

Home cooks from all over the country have a shot to become the newest star in the culinary firmament. .

Recaps by Chico Alexander, GSNN
Host Ted Allen
Creators Linda Lea
Michael Krupat
Dave Noll
EP Linda Lea
Dave Noll
Packager Notional Productions for Food Network
Origins Food Network Studios, New York City
Airs 10p ET Tues, Food

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There Will Be Bloody Marys Season Premiere
June 3
The cookoff that launched a thousand cookoffs (all on the same network) is back for another go round (number 18 in a series), with four more chefs, three more baskets, and $10,000 burning a hole in Ted Allen's pockets.
Patrick Lacey
Port Chester, NY
chef de cuisine, Tarry Market
Millie Fernandez
owner, Rock Star Chefs
Hayan Yi
New York City
personal chef
Jeffrey Forrest
New York City
executive chef, Parker & Quinn

Tonight on the panel.

- Scott Conant
- Alex Guarnaschelli
- Marc Murphy

Round 1: APPETIZER (20 minutes). First in the mystery baskets are... mille crepe cake, snow crab claws, kohlrabi, and a Bloody Mary.

... and you have 20 minutes... and they start now.

- Patrick: Crab Salad with Roasted Kohlrabi & Bloody Mary Vinaigrette
- Millie: Rockin' Claws with Bloody Mille Cake Sauce
- Hayan: Cold Crab Salad with Pickled Kohlrabi
- Jeffrey: Snow Crab Spicy Soup Lobster Roll Spicy Soup

During the course of the round, Jeffrey slices his finger.

Patrick's salad comes with a roasted ragout, making the ingredients better, but there was a lot of butter in the cake, making it greasy. Millie's presentation was risky, but rewarding. The crabs were overdone. Hayan's salad was beautiful, highlighting the kohlrabi, almost beyond reproach, but there were pieces of cake in the salad. Jeffrey's soup is fresh and citrusy, but the flavors needed to be amped up a bit.

The first chef... to be chopped... is... MILLIE. The crab was overdone, and the aperitif was a bad idea.

Round 2: ENTREE (30 minutes). And then there were three left to take on this box... seafood paella, ground chicken, dry sherry, and bread & butter pickles.

Thirty minutes... Get to it!

- Patrick: Risotto with Spiced Chicken Sausage
- Hayan: Paella Croquettes
- Jeffrey: Poblano Relleno with Tortilla Taco and Escabeche

Each paella contains exactly three mussels, three clams, and four shrimp.

Hayan's croquettes did not make it onto the plate. The judges still manage to taste all of the secret ingredients in the chicken and vegetable side items. Jeffrey's "family meal" style dish is very well composed, but it's not a dish that doesn't stay together all at once. Patrick's risotto is spicy, but the textures are there. The already-cooked rice is overdone, and the chicken sausage is dry. The dish, though, is put together.

The next chef... to be chopped... is... PATRICK. The dish outweighed the lack of paella on Hayan's dish.

Round 3: DESSERT (30 minutes). Hayan has one last chance to redeem herself, while Jeffrey is looking for vindication on his own. Both will face the challenge of... cinnamon whiskey, phyllo dough, Brazil nuts, and rose hip jam.

We're half-an-hour away from a big money moment.

- Hayan: Buttermilk Ice Cream and Cinnamon Whisky Caramel
- Jeffrey: Beggar's Purse with Brown Butter Cinnamon Apples

Jeffrey has a very nice presentation, but the phyllo's raw. The texture of all the other components were smooth. Hayan's ice cream is overwhipped. It tastes like butter. But there's a glossiness of the presentation.

The final chef... to be chopped... is... HAYAN. She was very humble throughout the proceeding, but the ice cream became butter.

So it's all about JEFFREY FORREST, winning sweet vindication in the form of $10,000 and the title of Chopped Champion.

Now our attention turns to the next battle. One player is going to be paid, and the other three are going to be CHOPPED.

To see extras from this episode, or to apply to be a contestant on "Chopped", visit the official website at