Champions Return to the Chopping Block

by in Shows, December 19th, 2012

Chef Rob Evans and Ted Allen on Chopped ChampionsFor even the most ambitious chefs, the thought of taking a single turn in the Chopped kitchen is daunting. But for a certain 16 competitors — an elite few who’ve already successfully conquered the chopping block once — the opportunity to do so again just can’t be missed.

This January, 16 previous Chopped winners are returning to battle in Chopped Champions, a five-round tournament that will again test their cooking chops and ability to work under pressure with baskets full of unknown, potentially odd and disparate ingredients. With dwindling time on the clock and a panel of professional-chef judges watching their every move, they’ll need to rely on more than past successes if they want to claim not just bragging rights but also a whopping $50,000 and the title of Chopped Grand Champion.

What can the chefs expect to find in their baskets this time around? Sea snails to be sure, but also haggis — a much-loved-to-hate minced-meat-like specialty featuring animal lungs, heart and liver cooked inside animal stomach — plus a few deliciously sweet and savory surprises.

Tune in to round 1 of Chopped Champions on Tuesday, January 15, 2013, at 10pm/9c to find out which of the first four chefs will become a two-time victor and earn a spot in the finale.

More posts from .

Similar Posts

Explore America’s Best-Ever Pizzas, BBQ, Breakfasts and Burgers on All-New Series

When you consider classic eats like pizza, barbecue, breakfast and burgers, there’s surely no shortage of restaurants at which to find them; fro...

Comments (7)

  1. sarah says:

    I love to see these talented folks compete and get the recognition they deserve. I hope the champions will use there stardom to promote cruelty free cooking. On a recent episode of chopped, a competitor ripped off the legs from a live crab just before boiling it alive. Starting a "trend" of cruelty free cooking would bring much needed awareness to the topic and a new appreciation for the food we consume.

  2. Celeste says:

    I discovered your blog using google. I must I am floored by your blog. Keep up the good work.

  3. David says:

    In re: cruelty-free, are you sufficiently conversant with a crab's nervous system such that you may level such a charge as animal cruelty?

  4. nonpareildolls says:

    Are you sufficiently conversant with a crab's nervous system to say it hurts less to be dropped into boiling water?

    Back to reality. TV. (And yes, that is a pun.) Looking forward to watching the Chopped Champions compete again. Here's hoping for less gastriche, marscapone and herb-filled, anything-but-sweet desserts. Hoping for some really GOOD cooking and not just the usual soup-de-jour popular terms/ingredients/techniques. Good food, good ingredients, cooked perfectly, doesn't need all the "haute couture" gahrbaghe thrown into the pot. Here's hoping they keep it simple!

  5. Damian Rodriguez says:

    pulling the legs off a crab live, may look cruel, but they are not built like we are. It can be done, they don't feel pain in the same manner we do, for them it is the equivalent of your leg falling asleep…annoying yes…painful? Not soo much!

  6. I’m still learning from you, while I’m trying to achieve my goals. I definitely liked reading everything that is posted on your blog.Keep the information coming. I loved it!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>