Meet the Competitors: The Chopped Champions

The competition is heating up in the kitchen as we meet our first group of competitors vying for the title of Chopped Champion. Let's take a closer look at each of them and see what makes them unique.

First up, we have Chef John Simmons, owner of Firefly Tapas Kitchen Bar in Las Vegas, Nevada. John is a seasoned chef with years of experience under his belt. He's confident in his abilities and ready to take on the challenge. As he says, "I'm happy to see the duck confit that's a nice ingredient." John's dish features a warm salad of taco and fee with a vinaigrette made from unripe mango.

Next, we have Chef Brian Peck, owner of Elizabeth's Restaurant in New Orleans. Brian is a meticulous chef who takes his time to get everything just right. He comments on the beautiful presentation of the dishes, saying "I looked tomorrow and I see Franklin says she looks beautiful." Unfortunately, Brian didn't quite finish his dish on time, and as a result, he finds himself at risk of being chopped.

We also have Chef Maria Catalina Velez, co-owner and executive chef of Mojito Cuban Cuisine in Brooklyn, New York. Maria is passionate about her food and wants to showcase the flavors of her heritage. Her dish features a combination feed ropa vieja over couscous with a little bit of honey garlic cilantro.

Last but not least, we have Chef Franco Barrio, owner of Kailu on the lower west side of New York City. Franco is a skilled chef who has honed his skills at the French Culinary Institute in New York. He's feeling confident about his chances and says "I went to the French Culinary Institute here in New York." Franco's dish features crispy skin topped with couscous, cilantro, oregano, and mango.

The Appertizer Course: A Challenge

For the appetizer course, our competitors are faced with a unique challenge. They must create a dish using duck confit, unripe mango, bright mangoes, couscous, and red carrots within a tight 20-minute time frame. The catch? There's no taste to the unripe mangoes, meaning they have to get creative.

Chef John starts strong, saying "I'm happy to see the duck confit that's a nice ingredient." However, when it comes down to adding the finishing touches, he finds himself struggling to incorporate all the required ingredients. As the clock ticks away, John feels pressure mounting and admits, "I don't have no carrots on there."

Meanwhile, Chef Brian is taking his time to carefully peel the carrots, showcasing his attention to detail. He comments on the beauty of the presentation, saying "I looked tomorrow and I see Franklin says she looks beautiful." However, due to time constraints, he's unable to complete his dish, and as a result, he finds himself in danger of being chopped.

Chef Maria is confident in her abilities and decides to go for a classic combination. Her dish features a combination feed ropa vieja over couscous with a little bit of honey garlic cilantro. However, she struggles to incorporate the mangoes and carrots into her dish.

Lastly, Chef Franco is feeling pressure as he tries to complete his dish within the time limit. His crispy skin topped with couscous, cilantro, oregano, and mango looks impressive, but will it be enough to save him from being chopped?

The Judging Begins

With all the dishes on the table, the judges are ready to deliberate. Judge Brian says, "You're a good chef and you're very meticulous." He praises Chef John's attention to detail but laments his inability to incorporate the carrots into his dish.

For Chef Maria, the judges comment on her beautiful presentation but say she didn't quite execute her idea. Unfortunately, this means she finds herself at risk of being chopped.

As for Chef Franco, the judges are impressed with his crispy skin and creative use of mangoes. However, they feel that his dish lacks a bit of finesse, and he too is in danger of being eliminated.

The Chopping Block: Who Will Be Next?

After careful deliberation, the judges have decided to chop two contestants from the competition. Unfortunately for Chef Brian and Chef Maria, their dishes didn't quite meet the judges' expectations, and they find themselves at the chopping block.

As the competition continues, only a few chefs will remain standing. Will our competitors be able to rise to the challenge and become the Chopped Champion? Only time will tell.

"WEBVTTKind: captionsLanguage: enforeign ERS think they have what it takes to be the chopped Champion let's meet them first up Chef John Simmons I'm the chef and owner of firefly Tapas kitchen bar out here in Las Vegas Nevada next Chef Brian Peck I'm the chef owner of Elizabeth's Restaurant of New Orleans then there's Chef Maria Catalina Velez I'm the co-owner executive chefa mojito Cuban Cuisine in Brooklyn New York finally Chef Franco Barrio I'm the safe owner at kailu on the lower west side of New York City I went to the French Culinary Institute here in New York Jeff's please open your baskets and for the appetizer course you must use duck confit unriped mango on bright mangoes no taste to it I grew up with mangoes but not that kind of nice couscous and red carrots only 20 minutes on the clock time starts now I am happy to see the duck confit that's a nice ingredient that coffee is the doctor has been cooked in its own fat for a long period of time until the meat falls off the bone it's totally unhealthy but it's delicious be 10 seconds left six five four three two one time's up please step back foreign I don't have no carrots on there I got a good chance of getting chopped here I looked tomorrow and I see Franklin says she looks beautiful it's a very nice presentation well he's going to nail this I'm very nervous I'm looking at my dish and I'm thinking it looks gorgeous like this is awesome foreign you'll be judged on how well you were able to unite duck confit unripe mangoes couscous red carrots Chef John well I made for you guys today a warm salad of taco and fee with the vinaigrette I made from the unripe mango next up Chef Brian we have a green mango couscous with a duck confi unfortunately I wasn't able to get my carrots on the plate in time Maria today I made for you a.com feed ropa Vieja over couscous with a little bit of honey garlic cilantro the mangoes and the carrots last appetizer Chef Franco I made for you crispy skin that comfy on top of couscous with a salad of cilantro oregano and the mango so whose dish is on The Chopping Block foreign Cuban chops judges Brian you're a good chef and you're very meticulous you took a long time to peel those carrots you did a great job with the mango but unfortunately the time ran out and you didn't get the carrots or any of the carrot flavor on that dish this is why we had to chop you understandable thank you for the opportunity it was a great experience thank you oh I let down my crew and my staff I really wanted to bring it for New Orleans you know wasn't able toforeign ERS think they have what it takes to be the chopped Champion let's meet them first up Chef John Simmons I'm the chef and owner of firefly Tapas kitchen bar out here in Las Vegas Nevada next Chef Brian Peck I'm the chef owner of Elizabeth's Restaurant of New Orleans then there's Chef Maria Catalina Velez I'm the co-owner executive chefa mojito Cuban Cuisine in Brooklyn New York finally Chef Franco Barrio I'm the safe owner at kailu on the lower west side of New York City I went to the French Culinary Institute here in New York Jeff's please open your baskets and for the appetizer course you must use duck confit unriped mango on bright mangoes no taste to it I grew up with mangoes but not that kind of nice couscous and red carrots only 20 minutes on the clock time starts now I am happy to see the duck confit that's a nice ingredient that coffee is the doctor has been cooked in its own fat for a long period of time until the meat falls off the bone it's totally unhealthy but it's delicious be 10 seconds left six five four three two one time's up please step back foreign I don't have no carrots on there I got a good chance of getting chopped here I looked tomorrow and I see Franklin says she looks beautiful it's a very nice presentation well he's going to nail this I'm very nervous I'm looking at my dish and I'm thinking it looks gorgeous like this is awesome foreign you'll be judged on how well you were able to unite duck confit unripe mangoes couscous red carrots Chef John well I made for you guys today a warm salad of taco and fee with the vinaigrette I made from the unripe mango next up Chef Brian we have a green mango couscous with a duck confi unfortunately I wasn't able to get my carrots on the plate in time Maria today I made for you a.com feed ropa Vieja over couscous with a little bit of honey garlic cilantro the mangoes and the carrots last appetizer Chef Franco I made for you crispy skin that comfy on top of couscous with a salad of cilantro oregano and the mango so whose dish is on The Chopping Block foreign Cuban chops judges Brian you're a good chef and you're very meticulous you took a long time to peel those carrots you did a great job with the mango but unfortunately the time ran out and you didn't get the carrots or any of the carrot flavor on that dish this is why we had to chop you understandable thank you for the opportunity it was a great experience thank you oh I let down my crew and my staff I really wanted to bring it for New Orleans you know wasn't able to\n"