Chopped Season 3
A high energy, fast paced cooking competition that challenges four up-and-coming chefs to turn a selection of everyday ingredients into an extraordinary three-course meal. After each course, a contestant gets “chopped” by our panel of esteemed culinary luminaries until the last man or woman left standing claims victory.
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Chopped
2009 / TV-G
A high energy, fast paced cooking competition that challenges four up-and-coming chefs to turn a selection of everyday ingredients into an extraordinary three-course meal. After each course, a contestant gets “chopped” by our panel of esteemed culinary luminaries until the last man or woman left standing claims victory.
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Chopped Season 3 Full Episode Guide
The chefs must use liver in their appetizers; pasta sheets in their entrées; and cactus pears in their desserts.
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The chefs must combine fish with chocolate in the appetizer round. Then, a trendy root vegetable shows up in the entrée round and violet mustard is used to make desserts.
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The chefs must use raw oysters in their appetizers; a rare fruit in their entrées; and miso in their desserts.
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A challenging piece of meat poses problems for the chefs in the entrée round. They also must use soft-shell crabs in their appetizers and peppermint sticks in their desserts.
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The chefs must work with chicken wings in the appetizer round; catfish in the entrée round; and cherry tomatoes in the dessert round.
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Four previous runners-up return and compete again in hopes of finally being named a "Chopped" champion.
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The chefs must incorporate zucchini blossoms into their appetizers; burdock root into their entrées; and chickpeas into their desserts.
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The chefs must cook with the holidays in mind when working with the mystery ingredients, which include venison and marshmallows.
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The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.
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The chefs must use graham crackers in their appetizers; puffed-rice cereal and chorizo in their entrées; and coffee beans in their desserts.
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The chefs must work with a fish that's traditionally used for sushi in the appetizer round. Then, they find an unfamiliar condiment in the entrée basket and prosecco is used to make dessert.
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Featured ingredients include eel, umeboshi, parsnips and soda crackers.
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The chefs must use kumquats and croissants in their appetizers; green beans and ground pork in their entrées; and grits in their desserts.
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