chopped all-stars, season 2

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Cora vs. Richards

Episode | From: Iron Chef America

Chef Todd Richards enters Kitchen Stadium to challenge Iron Chef Cora. Will Chef Richards wow the judges with his culinary styling, or will Iron Chef Cora's cuisine reign supreme? Judges Karine Bakhoum Cady Huffman Jeffrey Steingarten Challenger stats: Chef Richards From: Chicago, Ill. Restaurants: The Oakroom (AAA 5 Diamond, Louisville Ky.), Soleil (The Ritz Carlton Palm Beach), Atlanta Grill (Ritz Carlton, Atlanta), Spice Restaurant (Atlanta), Villa Christina (Atlanta), The Café now Park 75 (The Four Seasons, Atlanta) Cuisine: Ethnic based dishes with futuristic presentations Interests: Music (writing, performing, DJ), photography Ideal secret ingredient: From the potential list that was given: bay scallops number one because they are in season, carrots number two as it presents more challenges, morel number three as they are out of season and very difficult to find Culinary inspirations: My father, my line cooks, EL Bulli, menus that explain themselves, culinary photography Ideal judge: One who understands where food is going and how it is rooted in where it came from Culinary secret weapon: Chef Duane Nutter, Chef Blake Kollker Favorite restaurant: Morimoto (New York), Alinea Restaurant (Chicago), Hakkasan (Soho London), Mr. J’s Burgers (Chicago) Favorite food: Sushi, dishes that make culinary sense, my father's red beans and Rice Food you won't go near: Spoiled, rotten Weirdest thing you've ever eaten: After you eat it more than once it's not weird anymore; but maybe cow brains Favorite food destination: Chicago, London, California, New York Alternative dream job: Honestly, I don't feel I have worked a "job" a day in my life.

Pineapple Cheesecake Bar

Recipe | Courtesy of Colita Russ

Total Time:: 1 hour 45 minutes

16 Reviews

Baby Spinach and Chick Pea Salad

Recipe | Courtesy of Rachael Ray

Total Time:: 5 minutes

4 Reviews

Granola

Recipe | Courtesy of Nora's Fish Creek Inn

Total Time:: 2 hours 25 minutes (includes cooling time)

2 Reviews

Kevin Gillespie

PROFILES

Once you meet Kevin Gillespie, it’s not hard to see why he took home the title of Top Chef fan favorite. He may have two acclaimed restaurants under his belt—Gunshow in Atlanta and Revival in Decatur—but he’s also the kind of charming, down-home guy you’d like to have a drink with. And, true to his southern roots, he always has a good story to tell.Upon graduating from high school, Gillespie was accepted to MIT, where he had hoped to study nuclear engineering. His lifelong passion for cooking, however, led him instead to the Art Institute of Atlanta, and eventually, to top restaurants in Georgia and Oregon. In 2013, he opened the doors to Gunshow, his dim-sum-inspired take on Southern cuisine, which topped topped best-of lists at Bon Appetit, Esquire, and GQ. In 2015, Gillespie followed his debut with Revival in Decatur, Georgia, a fresh take on the family-style dinner with a focus on farm-raised, artisan-prepared ingredients.The author of two acclaimed cookbooks, including James Beard Award-winning Fire in My Belly, Gillespie was also named a 2015 semi-finalist for the James Beard Foundation’s Best Chef: Southeast award, and semi-finalist for the Rising Star Chef of the Year award for three consecutive years. In 2011, he was nominated for Food & Wine’s People’s Best New Chef award as well as named one of Forbes’ 30 Under 30. As a rising star bringing more than just good food to the table, Gillespie was named one of Mother Nature Network’s “40 Chefs Under 40” in November 2009 for promoting better health for people and the planet.He is a member of Slow Food Atlanta, Southern Foodways Alliance, Community Farmers Markets Chefs Advisory Board, Georgia Organics and the Society for the Preservation of Traditional Southern Barbecue.Kevin's Restaurants:Gunshow (Atlanta, GA) Revival (Decatur, GA) Kevin's Books:Fire in My Belly (2012)Pure Pork Awesomeness (2015)