chopped all-stars, season 2

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Summer Tomato Salad with Ricotta Salata and Creamy Garlic Vinaigrette

Recipe | Courtesy of Bobby Flay

5 Reviews

Potato Chip Potato Salad

Recipe | Courtesy of Jeff Mauro

Total Time:: 1 hour (includes sit time)

5 Reviews

Five chefs remain, and the competition intensifies as strategy becomes just as critical as culinary skill. In a high-risk, high-reward challenge, the Castaways race into open water to retrieve their main protein, with the most desirable ingredients waiting far from shore. Some push into deeper waters, while others play it safe, but only the strongest dishes will rise to the top. The two lowest-performing chefs are sent to the Gauntlet for a head-to-head elimination. Battling tough competition, harsh conditions, and a deceptively simple ground meat, they must execute under intense pressure to stay in the game. Which Castaway will earn a place in the finale, and who will be chopped?

Catch Me If You Can

Episode | From: Chopped Castaways

The final six Castaways are fighting for their individual survival, and as fatigue sets in, the chefs are pushed to prove they can rise above the competition. In a test of primitive skill, they wade into the lagoon to secure their protein. Back at camp, they're tasked with elevating their fresh catch using only what the island provides. As the clock winds down, even the strongest competitors begin to falter, struggling to execute at this stage of the competition. In the Gauntlet, the bottom two chefs face a prickly crustacean in a fiery showdown where control, precision, and composure are pushed to the limit. Which Castaway will stand out when it matters most, and who will be chopped?

Pizza and Flatbreads

Episode | From: Kelsey's Essentials

Kelsey dives into the essential techniques, ingredients and variations for pizza, calzones and flatbreads. Kelsey starts with the perfect base to any of these dishes with the Really Simple Pizza Dough. She'll combine two of her favorite dishes into one with a Chopped Chicken Caesar Salad. Next, she tosses the simple dough on a cast iron skillet to make a decadent Beet, Bacon and Herbed Goat Cheese Flatbread. With the same dough she'll show you a cool technique for making a Calzone stuffed with three gooey cheeses: Ricotta, Parmesan and Mozzarella. Finally, a pizzeria favorite — Garlic Knots. She'll show you how to tie your own knots and coat them in butter, garlic and parmesan.

Pizza and Flatbreads

Episode | From: Kelsey's Essentials

Kelsey dives into the essential techniques, ingredients and variations for pizza, calzones and flatbreads. Kelsey starts with the perfect base to any of these dishes with the Really Simple Pizza Dough. She'll combine two of her favorite dishes into one with a Chopped Chicken Caesar Salad. Next, she tosses the simple dough on a cast iron skillet to make a decadent Beet, Bacon and Herbed Goat Cheese Flatbread. With the same dough she'll show you a cool technique for making a Calzone stuffed with three gooey cheeses: Ricotta, Parmesan and Mozzarella. Finally, a pizzeria favorite -- Garlic Knots. She'll show you how to tie your own knots and coat them in butter, garlic and parmesan.

Adam Gertler Bio

Article

As a contestant on Season 4 of Food Network Star, Adam Gertler revealed his energetic passion for food and fun-loving sense of humor. Now, as the host of Food Network’s primetime series Kid in a Candy Store, Adam uncovers the best, most outrageous, most innovative and most loved sweet treats as he travels the nation visiting the bakeries, restaurants, food carts and factories where America’s favorites are produced. Adam grew up with a supportive family who encouraged him to explore his many interests, including an acting career that began in fourth grade. In 1999, he graduated from Syracuse University’s College of Visual and Performing Arts with a Bachelor of Fine Arts in Acting. From Shakespeare to improv theater, Adam has participated in various stage work, including a role where he spent 24 consecutive hours onstage. In December 2002, Adam moved to Los Angeles for two years to continue his acting career, but his penchant for good food and cooking steered him toward a different career path. Whether he was working as a short-order cook, server, caterer or even doughnut filler and froster, food has undoubtedly played an important role in Adam’s life. He developed a true passion for barbecue while in college and began experimenting with unique ideas and recipes while catering for friends and family. Adam soon helped bring the barbecue experience to Philadelphia as the executive chef of The Smoked Joint — a barbecue restaurant co-owned by Adam’s brother, Keith — from its opening in November 2004 to its closing in July 2006. In 2008, Food Network viewers got their first glimpse of Adam on Season 4 of Food Network Star, where he advanced through to the final challenge. Adam also hosted the Food Network primetime series Will Work for Food in 2009. Adam has also channeled his love for food and acting into volunteer work, from teaching theater to grade-school children to catering for nonprofit organizations like the Philadelphia Red Cross. When not cooking or performing, Adam enjoys an eclectic mix of hobbies, including harmonica, karaoke and a 20-year-and-counting comic book collection. Adam grew up in Commack, NY, with his mother, father and brothers.