Last night "Chopped Champions" presented the last round in a series of four competitions to find the sole survivor from past champions of "Chopped" episodes. Only one will earn the title and stand proudly among the "Chopped Champions." The winner will receive $50,000, but they must survive all three rounds of this competition, then be ready to go against the winners of the other three competitions of past winners.
The competitors are; executive chef Helen Park, chef and restaurateur Jean-Louis Gerin, chef and restaurateur Rob Evans and chef and restaurateur Kris Wessel.
The first round appetizer mystery box contained; Sour Apple Martini Mix, Mortadella, White Asparagus and Fennel. Rob made seared mortadella with blanched asparagus using sugar, gelatin and mint. Helen made roasted asparagus salad with sauteed fennel using arugula, lemon and cilantro. Kris made poached egg with steamed asparagus using lemon, butter and shallots. Jean-Louis made fennel coulis with roasted asparagus using mesclun and cream. The first chef to be eliminated was Kris whose presentation did not meet the expectations of the judges.
For the second and entree round the mystery box contained; Calf's Liver, Fava Greens, Honey Wine and Halloumi. Helen made sauteed calf's liver using flour and onion. Rob made pan-seared calf's liver with onion rice fritters using eggs, canola oil and butter. Jean-Louis made flourless calf's liver using salt and pepper. Helen was "Chopped," because the judges felt that his entree did not come together in harmony.
The next round was the dessert box with; Maraschino Cherries, Greek Yogurt, Canned Espresso and Corn Nuts. Jean-Louis made cherry chocolate corn nut crumble using pine nuts and raspberries. Rob made espresso maple trifle with corn nut crumble using mango, cream and eggs. Jean-Louis did not meet expectations of the three judges; therefore, Rob moves on to compete next week for $50,000 and the title among the "Chopped Champions."