Max’s Chopped JR Recap “Hot Potato, Not Potato”



Ted Allen introduces 4 new kid chefs to compete in today’s episode.

13 year old Liam Dertinger from Staten Island, NY. If he wins he wants to donate the money to the homeless since he knows some people don’t have anywhere to live. “I can win Chopped Junior because I have knowledge and expertise of culinary abilities.”


12 year old AJ Espinoza from Freeport, NY. Her heritage is Italian and Ecuadorian, and she likes to cook pasta. “I’m a natural comedian. My extra, special, secret ingredient is to have a good humor in the kitchen.”

10 year old Sarah Hullihen from Vineland, NJ. She is an advanced student and also likes to play sports. “I love, love, love to cook. I have a ‘Jersey fresh’ style of cooking. Means there’s a lot of farm stands in my area.”

And, 12 year old Jayla Hill, from LA, CA. Her mom taught her how to cook and now she has pies, chocolate covered strawberry and cupcake businesses. “At school I’m in a leadership class and I want to help the school expand and do better things.”

In the Chopped Kitchen there are three rounds with mandatory mystery ingredients for every course. Ted says, “If your dish doesn’t cut it, you will be chopped!” The judges are Chopped regular Chef Marc Murphy, Actor & Musician, James Maslow & former Chopped Champion, Chef & Entrepreneur Lazarus Lynch. The guest judges are excited to be here, and Marc says, “Some of these kids we’ve been seeing coming through “Chopped Junior” are just nailing it!”

For the Appetizer Round they must cook with Ground Beef, Spinach, Chive Blossoms and Presidential Chocolates. Ted says, “You have thirty minutes to solve this culinary riddle. The clock starts now!”



Liam made Bacon Gruyère Chive Sider with Spinach Pesto. Lazarus says the meat is nice and juicy. James says it is like a gourmet burger, “Nice job!” Marc agrees the burger is good, but he wants more herbs in the pesto for more flavor, and the chocolate shot is not very well incorporated into the dish.

AJ made Spinach & Beef Salad with Spicy Chocolate Vinaigrette. Both Lazarus and James loved the mozzarella in the dish. Marc says the sauce is too sweet, it needed less chocolate and more balsamic vinegar.

Sarah made Open-Faced Slider with Spinach. Lazarus likes the presentation. Marc likes how the meat is seared and smart use of the chive blossoms, but not enough chocolate. All the judges wished there was more than one slider.

And Jayla made Beef Taco with Carrot, Spinach & Chive Coleslaw and Spicy Chocolate Sauce. Lazarus likes the cayenne with chocolate and says the sauce is very luscious. James is surprise he likes the chocolate in the appetizer. Marc says the spinach and chive combo is a good idea, but it is too oniony. Less chives.

Cloche up and the one chopped is … AJ since her chocolate vinaigrette was not very successful. She says, “The chocolate was really hard, you know, but I’m actually proud of what I did. I’m going to continue working hard. And win or lose, I still got to meet James and Ted Allen. So, that was really cool.”

For the Entrée Round Sarah, Liam and Jayla must cook with Pork Tenderloin, Baked Potato Cake, Mouscron Mushrooms and Thumbelina Carrots. “Thirty minutes is back on the clock, and we are starting it now!”


Liam made Pan-Seared Pork Tenderloin with Mushroom Cream Sauce. Lazarus likes the presentation of the medallions and the use of sauce. James likes the sweetness of the sauce and the carrots but notes his are a little burned. Marc says the pork is slightly pink as it should be, but the carrots needed to cut more evenly so they would cook more evenly. “Knife skills are a big part of cooking.”

Jayla made Pan-Seared Pork Tenderloin with Vegetable Medley. Lazarus says, “This pork is cooked absolutely perfectly. It’s so moist. It’s delicious. It’s like running my knife through butter.” But James says the sauce is too sweet. Marc agrees and says it should have been cooked with onions, cream, butter and just a little bit of the vanilla cake. “But, nicely done on the pork. Nicely done on the little vegetable medley.”

And Sarah made Pork Tenderloin Stir-Fry with Mushrooms & Carrots. Her bite size chunks of pork are creative, but unfortunately made her meat dry. Lazarus says the dish needed a sauce. And Marc says, “Your idea was a great idea. I think if you had more time you could have really nailed this dish.”

Cloche is up the next one chopped is … Sarah since her pork was a little dry and needed a sauce. She says, “The time just got to me. But I think this will make me a better chef because whether you win or lose builds up character.”

For the Dessert Round Liam and Jayla must cook with Trail Mix, Gelatin Parfait, Whipped Honey and Red Delicious Apples. “Clock set at thirty minutes again. Let’s start it up now!”

Jayla made a Fruit Tart with Greek Yogurt Sauce. Lazarus likes the clean presentation and textures and how she is balancing the sweetness with salt and lemon juice. Marc agrees, but the big piece of licorice was a problem. “It’s a little jarring to be eating a fruit tart and all of a sudden come about a big piece of candy.”

And Liam made Apple & Mixed Berry Compote with Brown Sugar & Graham Cracker Crust. Again, Lazarus likes the presentation and James loves the crispy crust and the sweetness. But Marc disagrees, “The level of sweetness is way up there. It’s a lot of sugar.”

So, whose dish is on the chopping block? … Jayla since she had some flaws in each round. She says, “I’m going to keep my head up because I think I did really good. And, after being on Chopped I hope I get a lot more orders for my businesses.”

That means LIAM DERTINGER is the Chopped Jr Champion! He wins $10,000 and the coveted Chopped Jr. Chef’s Jacket! Liam says “It feels amazing to be a Chopped Champion and I think this win can inspire other kids to follow their dreams. Nothing is impossible, and your dreams can become reality.” He is still cooking today and has dyed his hair in many colors since the  show. 😊


Max’s Chopped JR Recap “Three Ring Kitchen”


Ted Allen introduces 4 new kid chefs to compete in today’s episode.

10 year old Sam Khemlani from Rye, NY is influenced by her family heritages, Jewish and Indian cooking. Sam is inspired by female chefs and wants to be a trailblazer too.

10 year old Liam Pignolet from Waialua, HI is influenced by Japanese, American and Polynesian cooking popular on the islands. Liam is an extremely adventurous eater and has tried lots of crazy things, like pig ear, pig eyeball, fish eyeball and fried scorpion

10 year old Megan Hackett from West Orange, NJ. She is influenced by soul foods and southern cooking. Megan loves singing and dancing, she says she was born to perform.

And 11 year old Tanner Waxman from Hersey, PA. He is influenced by his dad’s work in food photography. When he grows up, Tanner either wants to be a chef or a professional football player.

In the Chopped Kitchen there are three rounds with mandatory mystery ingredients for every course. Ted says, “If your dish doesn’t cut it, you will be chopped!” Today the contestants will cook with circus food! Chopped Kitchen regular Geoffrey Zakarian is joined by two guest judges, Sunny Anderson, co-host on Food Network “The Kitchen” and actor, Ryan Guzman.

For the Appetizer Round the baskets ingredients are Corn Dogs, Avocados, Corn on a Stick and Circus Cookies.


Sam makes a Corn Dog Hash with Sweet Avocado Cream. Ryan says the presentation is “on point.” Geoffrey says the use of the cookie was “really smart” but the chili bites were too big. And Sunny loves the dill garnish.

Liam makes Hot Dog Grilled Cheese Sandwich with Avocado Corn Salsa. Sunny likes how the sandwich is portable and how she walk around with it. Geoffrey likes the vinegar in the salsa but thinks it needs more salt. Ryan says he got the best dish, his cheese was melted perfectly, and the salsa was refreshing, “You did an awesome job.”

Megan makes Corn Dog and Kale Circus Salad with Avocado and Cookie Crumble. Ryan likes the salad, but he and Geoffrey wish the dressing had some olive oil. Sunny suggests massaging the kale before serving it raw, makes it “less of a hard chew.” But overall, she says the salad is delicious.

And Tanner, who cuts his finger and loses a lot of time, does not give up. “The show must go on!” He makes a Corn Dog Taco with Guacamole and Sweet ‘N Spicy Sauce. The dish is seasoned well and brightened by the lime zest. Both Sunny and Geoffrey liked the salty feta, but Ryan says the peppers would have been better if they were cooked.

And the first young cook to be chopped is…. Sam since her hash needed an egg and the chili slices were too big. She says, “This experience in the Chopped Kitchen has been exhilarating. Even though I got chopped, I’m not going to give up my cooking dreams. My female role models never gave up, so neither am I.”

For the Entrée Round Liam, Megan and Tanner must cook with Sliders, Heirloom Tomatoes, Tiger Tails and Jester Potatoes.


Megan makes Pasta with Cheese Tomato Sauce and Potato Chips. Ryan says, “It tastes incredible.” Geoffrey says she used the basket well in her dish, but the cheese would have better in a béchamel. Sunny loves that the dish is seasoned well. When Megan is not cooking she likes to Beat Box – and Sunny sings along – “Megan, on Chopped Junior, cooking, the second round. Mac and cheese, didn’t go down. Pasta cheese, in town. What?”

Tanner makes Slider with Mashed Potatoes, Fried Tomatoes and Asparagus. Sunny says the presentation is perfect (remember his dad the food photographer), but Geoffrey wants to see the burger transformed and doesn’t like the sweet Tiger Tail crumbs on top of the dish. Ryan wonders what he will do with the money if he wins and Tanner says he wants to upgrade his kitchen for his dad.

And Liam makes Tiger Chili with Potatoes, Tomatoes and Sliders. Sunny likes the texture of the cabbage and friendly amount of heat. Geoffrey says it was “really, really good use of the slider,” but some of the potatoes are a little undercooked. Ryan wishes the dish was bigger, it is so good.

And the second young cook chopped is … Tanner since burger untransformed and too sweet. Tanner says, “I’m definitely proud of myself. I did the best of my ability. I think I did good. I’m a huge fighter and I won’t stop no matter what!”

For the Dessert Round Liam and Megan must cook with Carmel Apples, Concord Grapes, Elephant Ears and Circus Peanuts.


Megan makes Megan’s Sweet and Sour Fruit Compote Over Powdered Sugar Elephant Ear. Ryan likes how Megan changed plans when something didn’t work and thinks her dessert is “amazing.” Geoffrey says the topping is perfect blend of sweet and sour flavors. Sunny says she wishes for something more fun with the Elephant Ear. Megan says if she wins she wants to start an organization to help inner city kid follow their dreams.

And Liam makes Circus Peanut Banana Split with Apple & Concord Grape Sauce. Sunny likes how the dish is so much fun and that the deep friend Elephant Ear is nice and crunchy. But Ryan thinks it is a little overcooked. Both Ryan and Geoffrey think the ice cream is amazing. And Geoffrey likes the different textures, but the presentation could be better. Liam says he really wants to be the first person from Hawaii to win Chopped.

And the final young home cook chopped is … Megan. Sunny says, “Megan, you are an excellent chef. You have the ability to make decisions on the fly, which a lot of chefs don’t. You should be very proud of yourself. But the choice of cheese for the pasta was off and you could have had more fun with Elephant Ear.” Liam gives Megan a hug goodbye and it is so sweet, even Geoffrey tears up. Megan says, “Even though I didn’t win the $10,000 to start the organization, I’m still going to try and make art, music and cooking a possibility for other kids.”

And that means LIAM PIGNOLET is the Chopped Junior Champion!



He says, “This is one of the coolest things that happened to me in my 10 years. I feel like I’m making Hawaii proud and getting the $10,000 is really amazing.”

Max’s Chopped JR Recap “Cereal Miracles”


Ted Allen introduces 4 new kid chefs to compete in today’s episode:

11 year old Mason Partak from Auburn, CA. He has been cooking since he was 8 and baking since he was 4. “When I’m cooking my imagination just goes boom!”

12 year old Hannah Robins from San Francisco, CA. She also loves to dance. “I’m small, but that’s not all!”

11 year old Janie Wilson from Peabody, MA. She’s already won a cooking contest for her school and cooked with Marcus Samuelsson. She says, “I’m going to hip-hop chop my way to the top!”

And 12 year old Dylan Marcus from Cherry Hill, NJ. He is homeschooled and has been cooking since he was 2 years old. He says, “It just comes naturally to me.”

In the Chopped Kitchen there are three rounds with mandatory mystery ingredients for every course. Ted says, “If your dish doesn’t cut it, you will be chopped!” The judges are Chopped Regular Chef Scott Conant, Chef & Restauranteur Michelle Bernstein and Model & Designer Camila Alves.

For the Appetizer Round they must cook with Mussels, Coconut Milk, Hot Pepper Jelly Beans and Squid Jerky.



Mason makes White Wine & Coconut Mussel Stew. Even though he was very upset with himself for burning the jellybean sauce. But Scott Conant says, “You took something that was a mistake and you turned it into something that got the job done.” Michelle says the mussels are good well and Camila says the broth has just the right amount of wine.

Hannah makes Mussels in a Red Curry and a Side Salad with Coconut & Brown Sugar Dressing. The curry sauce is very good and sweet, but Scott would have liked more herbs. Camila is disappointed with the salad because she can’t taste the coconut flavor.

Janie males Steamed Mussel Salad with Coconut-Hot Jelly Bean Sauce. Michelle says this is the first time she has had mussels in a salad, and it sort of works. The mussels are cooked well, but the dish needs acid.

And Dylan makes Mussels Glazed with Red Wine Chile Sauce. His flavors are delicious, and his presentation is amazing, however the dish needs more sauce for dipping bread and more than one mussel to make it an appetizer. Scott says mussels appetizers are traditionally 8 to 10 mussels.

In the end the first young home to be Chopped is … Janie L since her dish was too spicy hot. She says, “It was amazing to cook in the “Chopped” kitchen for the first time — to see all the judges, to see Ted Allen. I’m completely proud of myself to just get out there and cook!”

For the Entrée Round Mason, Dylan and Hannah must cook with Cereal with Milk, Green Strawberries, Squash Blossoms and Wagyu Skirt Steak.


Hannah makes Oven-Roasted Steak with Fried Squash Blossoms and Marinated Strawberries. During the cook time Hannah burns her hand pretty bad!! But she is really brave and able to recover and finish her dish. The steak is cooked great, the batter on the blossoms is nice, but overall the judges say the dish lacks in flavor and harmony.

Dylan makes Wagyu-Stuffed Fried Squash Blossoms with Jalapeno Chutney. The dish is way too spicy for the judges tastes, but the flavors are good. Michelle says, “Conceptually, this is a fabulous dish.” Dylan says if he wins he wants to get a Zorbing Ball! 😊

And Mason makes Spicy Street Taco with Hot Green Strawberry Salsa. The presentation is beautiful, and the spice is good, but it needs a bit more salt.

And the next home cook to be chopped is … Dylan 😦 since his dish was too spicy. He says, “I’m really excited that I had the opportunity to come and that I took the chance. Winning – it would have meant to me that I’m a really good cook, but I know I already am, so it’s not a big deal.

For the Dessert Round Hannah and Mason must cook with Microwave Cupcakes, Greek Yogurt, Blood Oranges and Cookie Straws.


Mason makes a Blood Orange Crêpe with Spiced Chocolate Cake Filling. It tastes amazing but looks a little sloppy. Camila says the layering of coffee flavor is really nice. Mason says before he began cooking he did not have a lot of self confidence in himself and he thinks a win can help push him further to something big

Hannah makes Chocolate Cookie & Cake Mousse with Whipped Yogurt. Scott likes how she balanced the sweetness and Michelle likes how she balanced the textures. “Like a carnival in your mouth!” But, Camila says the Greek yogurt is too tart in the whipped cream. Hannah says that people think she can’t do things because she is short and a girl, but a win will show she can do things and its all about what’s on the inside that counts

And the last home cook chopped is … Hannah L since her salad did not work in the first round and her dish was not harmonious in the second. Michelle says, “Hannah, this is so difficult. You are an amazing young woman, so talented, you’re a beautiful person, and you’re a great cook.” Hannah says, “I’m a little disappointed that I didn’t win, but I just came here to cook, and that’s what I did. And next time, I will win.”

That means MASON PARTAK is the Chopped Junior Champion! He says “I would say that this moment is so crazy that I can’t process it. My confidence level has gone through the roof. I feel really proud of myself that I could call myself a Chopped Junior Champion!

I really liked this episode a lot since I loved Mason. I thought he had a great attitude and he was nice to the other kids. I like how Chopped Junior showed him in a positive way, unlike Stove Tots. As much as I was happy to see Caroline and Ryan Kate again, and am excited to see Zac, Kayla, Jacob, Nicolas and others in upcoming shows, I am very disappointed, bordering on angry, with how Stove Tots portrayed Mason and his mom on the show. It made them appear very cocky, almost like villains, but they are very nice people in real life. Mason, in particular, has been great to me and follows my posts. I was also upset with how Stove Tots made Jayda and her mom appear rude to another contestant on a different episode. Why do they have to do this? In my opinion, the editing is unfair to these kids who work hard and are very talented.



Max’s Chopped JR Recap “Why So Blue?”


Ted Allen introduces 4 new kid chefs to compete in today’s episode:

12 year old Kieran Banks from Perkasie, PA. He has 4 siblings and he also plays Lacrosse, he is the Goalie. “Whether I’m on the field or in the kitchen, I just do whatever it takes to win.”

12 year old Riley Dixon from Marietta, GA. She has been to Jamaica and California she loved the food there. “When I’m older, I want to have a traveling food truck, so I can combine my love of travel and food.”

13 year old Logan Beharry from Teaneck, NJ. He loves to cook steak. He also practices Karate. “I’m hard working, anything I put my mind to, I can do.”

And 12 year old Ava Howell from Newton, MA. She can cook a variety of foods and likes to collect signed menus from her favorite restaurants. “The only thing on the menu right now, is winning.”

In the Chopped Kitchen there are three rounds with mandatory mystery ingredients for each course. Ted says, “If your dish doesn’t cut it, you will be chopped!” There is no special theme for today’s show. The judges are Chopped regular Chris Santos, TV Host & Lifestyle Expert Michelle Park and Recording Artist Ruben Studdard. For the Appetizer Round the kids have to cook with Mac and Cheese Stuffed Meat Ball, Broccoli Rabe, Shaved Truffles and French Fry Chips.

Riley makes Broccoli Rabe Chip with Meatball and Truffle Aioli. Chris says, “Not healthy, not nachos, awesome!” He loves her dish. Michelle really likes the broccoli rabe chips and Ruben says he could eat a whole plate of those.

Ava makes Flat Bread with Ground Meatball and French Fry Aioli. Ruben compliments the presentation. Chris likes the chips and says the aioli is wildly creative, but he can’t find the truffle in the dish. Michelle says she did well, even after burning the meatballs a bit and drying them out.

Logan makes Meatball Macaroni Taco and Broccoli Rabe Slaw. Chris says the thought process, concept and presentation is great, but he put in too much red onion and it overtook the dish. Ruben says the sour cream overpowered the other flavors.

And Kieran makes Spicy Meatball Crostini with Sautéed Broccoli Rabe. He nailed the Crostini, it is spiced well, but he took out the mac and cheese and the meat is dry. Michelle says his dish takes it up a notch.

And the first young home cook to be chopped is … Logan. ☹ His red onions were too strong and there was just too much sour cream. He says, “It hurts to be chopped, but I know I am going to keep cooking. I haven’t always won every karate competition, but I always gained knowledge and experience from them.

For the Entrée Round Riley, Kieran and Ava must cook with Pork Chops, Squash, Cashews and Spilled Milk Cookies.


Kieran makes Chicken Fried Pork Chop with Cashew Pesto Penne. The pork is spot on. It is nice and juicy and seasoned well and the breading is great. Chris says it is “restaurant ready.” However, Michelle says portions of the squash are not fully cooked.

Riley males Rustic Burger with Roasted Squash. Chris says Riley is “wildly creative!” and loves the idea of using a portabella mushroom as a bun. “It’s inspiring, and your out of the box thinking is really cool.” Michelle says she has a very good command of flavors that go well together. Ruben’s only complaint is that the sauce is bland, and the squash is no incorporated into the dish.

And Ava makes Seared Pork Chop with Squash Mash. All the judges think the puree is really good with the added cashew. Chris calls it magical. But she overcooked the pork.

And the next one of the chopping block is … Riley. In the end the judges say her squash did not pair well with the burger and the sauce wasn’t saucy enough. But Ruben tells her it is a joy to watch her cook. Riley says, “Even though I got chopped I won’t stop cooking because it’s something that I love to do. I will continue to follow my dreams to own a food truck and to travel to different parts of the world.”

Now for Dessert! Ava and Kieran must cook with Solar System Lollipops, Kiwi, Frozen Strawberry Lemonade and Lady Fingers

Ava makes Fruit Trifle with Strawberry Lemonade Mascarpone. All the judges love the use of mascarpone, but overall the dessert is very sweet

And Kieran makes Aunt Gail’s Pound Cake with Fruit Sauce and Lady Finger Kiwi Cream. The cream is amazing, and the cake is very good. Chris says the pound cake is really good, but the sauce is a little loose.

The last home cook to be Chopped is … Ava since her pork was overcooked in the entre round. With teary eyes, Ava says, “Even though I didn’t win I’m definitely still going to have my restaurant and I’m so excited to get right back into cooking when I get home.”

And that means KIERAN BANKS is the Chopped Junior Champion! He wins $10,000 and a Chopped Junior Chef Coat. Kieran says, “To be able to call myself a Chopped Junior Champion is just this amazing feeling! I’m ready to throw the biggest party the Banks Family has even seen!” 🙂


Max’s Chopped JR Recap “Fry Fans”


Ted Allen introduces 4 new kid chefs to compete in the special fry edition.

12 year old Zach Baer is a sixth grader from Fort Leavenworth, KS. He calls his food down home Midwestern Southern Cuisine. He also really likes to act in plays.

11 year old Angelica Iannacchino is a sixth grader from Glen Cove, NY. She cooks Italian food from her family heritage. She also is an animal lover and wants to be a pet nutritionist when she is older.

10 year old Kaylee Roope is a fifth grader from Hays, NC. She comes from a long line of Southern Cooks and makes her grandmother’s secret southern food recipes. She wants to open a restaurant one day that will feature her grandmother’s recipes.

And 13 year old Fuller Goldsmith is a seventh grader from Tuscaloosa, AL. Fuller likes to make Southern Comfort Food. He had childhood cancer and  says watching Chopped and Chopped Jr. helped him get through tough times in the hospital. Cooking became his passion and helped him heal.

In the Chopped Kitchen there are three rounds with mandatory mystery ingredients for every course. Ted says, “If your dish doesn’t cut it, you will be chopped!” In this special edition of Chopped Junior the home cooks must be sure to fry something in each round.

To begin, Ted says, “Open your baskets kids!”

The Appetizer Basket ingredients are Okra, Sour Cream, Catfish Filets and Sweet Tea. The Chopped Junior Judges this episode are Chopped Regular, Chef Alex Guarnascelli, Food Writer and Cooking Instructor, Rebecca Lang and Actor Zachary Quinto, AKA “Mr. Spock” who says he absolutely hates okra after being forced to eat it as a child!

The kids cook like crazy until Ted calls, “5, 4, 3, 2 ,1 Time is up! Step back.”

Kaylee made Fried Catfish Crostini with Roasted Okra & Sour Cream Sauce. 10 minutes in, Kaylee realized she burned her okra and her sliced bread! Luckily, she was able to make it again. Rebecca loves the breading on the fish, it is nice and crispy, but the piece of toast is too big and over powers the flavor of the fish. Zachery likes how she folded the dreaded okra into the dish. Alex said, “Great job.”

Fuller is very comfortable working with fryer. He says that if he can feed 100 people at a tailgate, he can handle the pressure of the Chopped Kitchen. He made Beer Battered Catfish & Okra with Greens and Sour Cream Sauce. Alex & Rebecca both love the sauce a lot and Mr. Spock actually likes the full sized fried okra for the first time in his life.

Angelica says she wouldn’t give her pets fried foods, because they are not very healthy, but she knows that they taste so good. She made Catfish & Okra Tempura with Sriracha-Sour Cream Dipping Sauce. Rebecca says the frying is done well, but the dish needs more salt. Both Alex and Zachery think the sauce needs more heat.

Zach, who has sometimes lived in the south, loves fried foods. He made Double-Fried Catfish & Okra with Spicy Sour Cream Sauce. The fish is cooked really well. The second fry left it crispy and nicely browned, but by comparison, the single fry okra felt underdone. Zachery says he really likes the heat in the sauce.


Ted lifts the cloche to show that the first young home cook on the chopping block is … Angelica. The judges said her dish needed more salt and spice.

For the Entrée Round the Southern-style cooks, Fuller, Zach and Kaylee must make a golden fried main course with Chicken Tenders, Cauliflower, Hushpuppy Batter and Pimento Cheese.


Fuller made ‘Corn Chick’ with Cauliflower & Pimento Cheese Purée. Chicken tenders is something he is used to making and Alex is amazed that the chicken is cooked so perfectly. Zachery loves the purée. Rebecca wanted more chicken because it was so good. Fuller shares that he wants to own a restaurant one day, Fuller’s Kitchen. The sign will read, “Why be full, when you can be fuller?” 😊

Zach made Linguine Alfredo with Fried Chicken and Hushpuppy Fritters. Rebecca says the hushpuppies are cooked well. But Zachery and Alex agree the sauce is too grainy from the cauliflower added at the end. Zach says he thinks acting and cooking are similar because you are always trying to do your best and to stand out from your competitors. Mr. Spock agrees. 🙂

Kaylee made Hushpuppy Chicken Tenders with Cauliflower, Pimento Cheese Penne. Alex says, “Fantastic.” The chicken is golden brown and very crispy, and the sauce is delicious, but the cauliflower bits don’t really fit in the dish. Kaylee says she works at a soup kitchen at home and if she wins she will be donating some of the money there!

Ted lifts the cloche to show that the next young home cook on the chopping block is … Zach. Mr. Spock explains how the raw cauliflower ruined the texture of his sauce in an otherwise good dish. Zach heads homes pledging to keep cooking and acting!

For the 30 minute Dessert Round, Fuller and Kaylee must use Fried Ice Cream, Beignet Mix, Walnuts and Raspberries. Ted explains, beignets are a classic New Orleans dessert, basically a fritter or a doughnut, just fried dough and sugar. Yum!

Kaylee made Jelly Doughnuts with Walnuts & Cereal. Alex likes the mix of cereal and nuts, and the raspberry filling too, but unfortunately, the beignet is a little dense.

Fuller made Beignet with Walnut & Raspberry Ice Cream Purée. All three judges love the purée. Alex says it tastes something like an Italian Cheesecake! But the Beignet is a little undercooked on the inside.

Before the judges make their final decision Kaylee tells them that beside her grandmother, Dolly Parton is one of heroes because she gives a lot of money to charities. Mr. Spock tells Kaylee “No matter where the competition goes, you did an incredible job today. Dolly would be proud!” And then Ted tells Fuller, “Well, I want to thank you for sharing your story with us, because I think that’s brave, and I think there are a lot of other kids fighting, too. They need to hear from you. That’s really cool.” Ted lifts the cloche to show that the last young home cook on the chopping block is … Kaylee. Even though she is a very talented cook she had too much bread with the fish in the appetizer round and her cauliflower didn’t fit well in her entrée.

That means FULLER GOLDSMITH is today’s Chopped Champion and wins the $10,000 and a Chopped Jr Chef’s Coat!!! He says, “I always thought I would be healthy enough to be a Chopped Junior Champion one day. I’m so pumped I could run a million miles right now!”