Super Chef Journals: Chuck Hughes

Get an inside look at the top-secret journal of the Next Iron Chef rival eliminated this week.
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Photo By: Kevin Lynch ©2011, Television Food Network, G.P.

Photo By: Edward Chen/Creel Films ©2011, Television Food Network, G.P.

Photo By: Edward Chen/Creel Films ©2011, Television Food Network, G.P.

Photo By: Edward Chen/Creel Films ©2011, Television Food Network, G.P.

Photo By: Edward Chen/Creel Films ©2011, Television Food Network, G.P.

Photo By: Edward Chen/Creel Films ©2011, Television Food Network, G.P.

Photo By: Edward Chen/Creel Films ©2011, Television Food Network, G.P.

Photo By: Edward Chen/Creel Films ©2011, Television Food Network, G.P.

Photo By: Arturo Lorenzo/Creel Films ©2011, Television Food Network, G.P.

Photo By: Edward Chen/Creel Films ©2011, Television Food Network, G.P.

Photo By: Edward Chen/Creel Films ©2011, Television Food Network, G.P.

Photo By: Edward Chen/Creel Films ©2011, Television Food Network, G.P.

Cooking Channel's Canadian

Chuck Hughes, chef/owner of Garde Manger restaurant in Montreal and host of Chuck's Day Off on Cooking Channel, was the third Super Chef eliminated. His journal is filled with lots of notes for each dish he presented.

Artistic Side

Always smiling and laughing, Chef Hughes brought a lot of fun to the competition. Apparently, he also brought some drawing skills as evidenced by these sketches of seafood.

Top Team

In the episode 1 "Heat and Meat" challenge, Chef Hughes was paired up with Chef Chiarello to cook in the wilderness. They came up with an East-West duo of dishes that landed them in the top two teams.

Wilderness Inspiration

Chef Hughes scrawled some ideas for cooking with the elements.

Nose-to-Tail

For his contribution to the duo of pork dishes, Chef Hughes made a maple-glazed grilled double pork chop with a duxelle of porcini and pig's brain. Using brain was a risk, but it was a hit with the judges.

Prep List

Chef Hughes wrote out ingredients for the many different elements of his dish, which also included apples poached in butter and sage and a grilled potato.

Take Me Out to the Ballgame

For the next challenge, the chefs found themselves at San Diego's Petco Park racing to collect ingredients from the ballpark food stands. Chuck, who's Canadian, created his own spins on all-American ballpark fare successfully.

Food on a Stick

Chef Hughes jotted down prep lists for his two dishes, both smartly served on sticks for easy eating at a baseball game: a Tilapia Corn Dog and a Pork, Shrimp and Meatball Dog.

Killer Corn Dog

The judges raved over Chef Hughes' inspired corn dog: "The corn dog is as good a bite of food as I think I've had today," said Simon Majumdar.

Movie Theater Mainstays

For episode 3's Chairman's Challenge, Alton revealed that the Super Chefs would be cooking with concession snacks. Chef Hughes was assigned the most iconic movie-watching food of all: popcorn.

Ideas That Pop

Chef Hughes brainstormed various dishes he could make with popcorn. A couple of them materialized into his final dishes.

Seeking Ingenuity

As time ran out, Chef Hughes put the finishing touch on his clever "popcorn" shrimp dish.

Mise En Place

To stay organized and manage the clock, Chef Hughes wrote out a detailed prep list and all the equipment he would need for his popcorn dishes.

Popcorn on a Plate

The dishes presented in Chef Hughes' final Chairman's Challenge: "Popcorn" Shrimp and Vanilla Popcorn Pudding.

Dish Blueprints

Chef Hughes' journal reveals sketches for the dishes that eventually materialized on his plates.

On the Bottom

The judges had mixed reviews for Chef Hughes' popcorn dishes. Simon Majumdar was most harsh: "It was a bit of a train wreck," he said. "The popcorn is inedible."

Head-to-Head

Chef Hughes faced Chef MacMillan in the Secret Ingredient Showdown for one last shot at redemption.

Battle Tofu

When tofu was revealed as the secret ingredient, Chef Hughes' anxiety level rose. He immediately jumped in and wrote out this prep list of Asian flavors he thought would work well with it.

One Last Bite

Chef Hughes aimed to create a "one-bite wonder" with this Crispy Silken Tofu dish, but the judges found the sauce too overpowering and it ended up being his last plate of the competition.

Parting Words

"The judges have said since the very beginning that your food made them happy," Alton told Chef Hughes, "but today, joy turned to confusion."

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