Judson Branch is the senior sous chef at the Marriott Downtown Philadelphia in Philadelphia, Pennsylvania.
Remy Ayesh is a culinary instructor at the French Culinary Institute in New York, New York.
John Ramirez is the executive sous chef at Castle on the Hudson in Tarrytown, New York.
Justin Burdett is the chef de cuisine at Miller Union in Atlanta, Georgia.
Chef Judson - Pan-Seared Duck Heart & Bay Scallop Crostini
Chef Remy - Duck Heart with Arugula on Scallop Purée
Chef John - Pan-Seared Scallops with Apple Sorrel Purée
Chef Justin - Duck Heart Mousse with Apple and Sorrel Salad
Chef John Ramirez was chopped after the Appetizer round.
The judges explained that their decision was based on him not getting the duck hearts onto his dish.
Chef Remy - Mezcal Marinated Eel with Broccoli Rabe Pistou
Chef Justin - Fideos & Broccoli Rabe with Mezcal Glazed Eel
Chef Judson - Fideos with Grilled Eel & Mezcal Cream Sauce
Chef Remy Ayesh was chopped after the Entrée round.
The judges explained that they believed she had issues with ingredient management.
Aloe Vera Juice
Orange Slice Candy
Chef Justin - Aloe & Cream Cheese Sabayon on Buttered Crumpet
Chef Judson - Crumpet with Raspberry Pastry Cream & Meringue
Chef Judson Branch was chopped after the Dessert round.
The judges cited that there was a lack of clarity in his dishes; they found that he used too many ingredients and that this muddled some of the flavors on his dishes.
Chef Justin Burdett won the $10,000 prize.