13 episodes · 14th June 2009
In the Season 2 opener, four chefs find a spiny surprise in their appetizer baskets. Then, one has a serious snafu with snapper in the entrée round. Judges: Aaron Sanchez; Alex Guarnaschelli; and Chris Santos.
The chefs must use salty vegetables in their appetizers, Thai chilis in their entrées, and Mexican ingredients in their desserts. Judges: Alex Guarnaschelli; Chris Santos; and Marc Murphy
Featured ingredients include whole calamari (appetizers), bison meat (entrées) and ancho chilis (desserts).
The chefs are presented with a challenging cut of meat in the appetizer round. In the entrée round, they work with miniature produce and whole flounder.
The chefs try to represent their cultural heritage through duck appetizers. Then they work with Serrano ham in the entrée round.
Piquillo peppers and snap peas are among the featured ingredients.
The mystery ingredients include star fruit, liquor and spicy merguez sausage.
Part 1 of 4. Past "Chopped" winners return to compete in a champions round. Some chefs have an edge when a Southern specialty shows up in the appetizer basket. Then Japanese noodles and leafy greens create a challenge for the entrées.
Part 2 of 4. Four past "Chopped" winners face off in a champions round. Featured ingredients include cockles, ground chicken and apples.
The first tournament featuring past Chopped champions, where the winner advances to face three new champions next week. First up, chefs must create an appetizer using crayfish and fiddlehead ferns and an entrée that includes dinosaur kale.
Round Two features the Round One victor against three more returning champions. Featured ingredients include cockles, kohlrabi, and goji berries.
The reigning Round Two All-Star Champion competes against three more previous winners. Featured ingredients: lavash, beef jerky, and gin.
Conclusion. Four "Chopped" all-stars face off for $10,000. Featured ingredients include bananas, endives, melons and molasses.
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