Another four chefs, another three baskets, and another $10,000 to the chef with the best menu.
 

Jennifer Cole New York City executive chef, Taberna

Kelvin Fernandez New York City chef de cuisine, Strand Hotel New York

Daniel Moreno New York City sous chef, BLT Steak

Jason Marcus Brooklyn, NY chef/owner, Traif

You know the rules, and you know the lifelines. Let's meet the judges...

- Sophisticated casual restauranteur Marc Murphy
- American cuisine expert Geoffrey Zakarian
- Latin chef & restaurateur Aaron Sanchez

Round 1: APPETIZER (20 minutes). On the menu today for round 1 are... smoked oysters, starfruit, jicama, and whole calamari.

Who wants 20 minutes? I got'em. You got a dish?

Jennifer: Calamari & Oyster Napoleon with Starfruit Vinaigrette
Kelvin: Linguine with Sautéed Calamari & Oyster Ragu
Daniel: Pan-Fried Calamari with Oysters & Starfruit Slaw
Jason: Stuffed Squid over Oyster & Bacon Stew with Starfruit Salad

We should note that Kelvin is allergic to shellfish. Really, Food Network, do you do your research?

Jennifer's flavors were nice and layered. The calamari was layered, but it wasn't salted. Kelvin's pasta works, but the starfruit does not. Daniel's calamari is consistent and well-seasoned. But maybe a little overspiced. And we have another case of misuse of truffle oil. Jason's dish is creative, but his sausage is a little bit pink, and there's a noticeable absence in starfruit.

The first person... to be chopped... is... DANIEL. Truffle oil claims another chef.

Round 2: ENTREE (30 minutes). Who wants another box? Here we have.. jumbo shrimp, crème de cassis, black quinoa, and pastrami.

... and time starts now.

Jennifer: Seared Shrimp with Quinoa & Pastrami Confetti
Kelvin: Seared Shrimp with Pastrami & Quinoa Risotto
Jason: Shrimp Two Ways over Risotto-Style Quinoa

Kelvin's dish is nicely presented, but the quinoa was undercooked. JUST on the edge of being okay. Jason's cassis is a nice touch, but his quinoa was uncooked. Jennifer's quinoa was cooked through, but the shrimp was undone. She says that the Spaniards would appreciate it.

The next person... to be chopped... is... JASON. He's a talented chef, but the quinoa was undercooked and the pastrami didn't work..

Round 3: DESSERT (30 minutes). This is for money. In the baskets for dessert... matzo, lady gala apples, walnuts, and borscht.

We're 30 from a champion... Let's go!

Jennifer: Apple Brown Betty with Borscht Coulis
Kelvin: Matzo Crusted Pain Perdu with Caramelized Apples & Borscht Sauce

Jennifer's dish is a nice consistency, and the walnuts melt in your mouth, but there's nothing crispy in the dish. Kelvin's pain perdu is very flavorful, but it was very dry. But the jam from the borscht worked.

Kelvin was faced with TWO dishes that he couldn't sample due to his allergy, and he survived. Jennifer's dishes were more suited to the European palate than the American one. Both chefs remained consistent in their output, but only one can win. That's how it goes down in the Chopped kitchen.

So who gets the money and who gets the chop?

The final chef... to be chopped... is...  KELVIN. He has an unbelievable future ahead of him, but there were some minor issues with all of his dishes.

Jennifer's sophistication pulls through as she picks up another check in the amount of $10,000 as this week's Chopped Champion.

NEXT time four more chefs are in the line at the Chopping Block, as one of them gets paid... and the other three get CHOPPED.

To see extras from this episode, or to apply to be a contestant on "Chopped", visit the official website at www.foodnetwork.com/chopped.