Anne Burrell, host of Food Network's Secrets of a Restaurant Chef and Worst Cooks in America, came close to making the final four, but lost in a close dessert battle of ponzu and panko to Chef Zakarian.
Journaling
At the beginning of the competition, each Super Chef was given a red journal to use for challenge-planning and reflection. Chef Burrell's was filled with lots of ideas and recipes she wrote out from memory, many of which she never got around to making.
Planning Ahead
Here, Chef Burrell jots down recipes for zucchini sauce, homemade ricotta and Parmesan cakes so she'll have them at her disposal for future challenges.
Elevated Ballpark Fare
In episode two, the chefs found themselves at Petco Park, home of the San Diego Padres. Chef Burrell made a Beef Brisket Lettuce Wrap and Chicken and Kielbasa Sloppy Joes; the judges told her she was playing it safe and it was time to step it up.
Baseball Brainstorm
In her journal, Chef Burrell outlined the ideas that ended up on her plate for the ballpark challenge.
Safe
Chef Burrell was relieved to end up in the safe zone and quite honest about her strategy for the first few challenges: "My strategy is to play it safe. If I go too nuts, I might crash and burn."
Root Beer Inspiration
The next challenge was Chef Burrell's time to shine. Among the movie snacks the chefs were tasked to cook with, she scored root beer — one of the better options. Here she jots down ideas for her sweet and savory dishes.
Bring It On
"Root beer is one of my mom's favorite things to drink, so this one's for you, Mom. Hopefully she'll bring me luck," Chef Burrell said.
Out of Averageville
Chef Burrell hoped her Quail and Chicken Livers in Root Beer Agrodolce and Root Beer Chocolate Cake would get her "out of Averageville." They sure did: "Look out. Chef Burrell is starting to get comfortable here," said Michael Symon.
Food Is Funny
The following week, the chefs found themselves in a comedy club, where random ingredients were called out by the audience. With the wacky combination of octopus, kumquats, tortillas and marshmallows to work with, Chef Burrell brainstormed some dish possibilities.
Octopus-Kumquat-Tortilla-Marshmallow Raviolo
"My dish looks a little more simple than everyone else's," said Chef Burrell. She shouldn't have worried, since the judges loved her Kumquat Braised Octopus and Charred Tortilla Kumquat Raviolo With Tomato Marshmallow Kumquat Octopus Sauce.
Bidding War
Chef Burrell's final episode on The Next Iron Chef started out with an auction where the chefs bid on ingredients. She ended up with canned sardines and 50 minutes to cook.
Risky Sardines
Since her bid on a less-desirable ingredient gave her more time to cook than all the other chefs, Chef Burrell took a risk and prepared three sardine dishes, which she outlined here in her journal.
Sardines Three Ways
Chef Burrell presented this trio of Sardine Parmesan Bread Pudding, Fried Sardine Spines and Portuguese Sardines on Fried Beet Chips. The judges liked two of the three dishes, but the bread pudding didn't fare well.
Advantage?
As the winner of the previous challenge, Chef Burrell got an unprecedented advantage: She served as a judge and chose one chef who would automatically end up in the Secret Ingredient Showdown. The judges would pick the second chef on the bottom.
Serious Showdown
"Ah, karma," said Chef Burrell when she ended up facing the chef she sent to the bottom, Chef Zakarian. This Secret Ingredient Showdown had an extra twist: The chefs had to use the secret ingredients, ponzu sauce and panko bread crumbs, to make a dessert.
Farewell, Chef Burrell
Chef Burrell's dessert was successful, but the judges felt that Chef Zakarian's was just a tiny bit better. "Of course I can hold my head up high," said Chef Burrell. "I believe a lot of these challenges have been who sucks less in a crazy environment on any given day."
