Jared Braithwaite is the executive chef at Layla in New York, New York.
Shaquay Peacock is the sous chef for The New York Times in New York, New York.
Teah Evans is a chef at FireFly American Bistro in Manasquan, New Jersey.
Seth Gordon is the executive chef at Dune Studios in New York, New York.
Pickled Chinese Mustard Greens
Chef Jared - Calf's Liver Steak with Potato Purée
Chef Shaquay Calf's Liver Mousse with Potato Pancake
Chef Teah - Sautéd Liver with Pickled Mustard Greens and Lavash
Chef Seth - Calf's Liver Napoleon with Smashed Potatoes
Chef Shaquay Peacock was chopped after the Appetizer round.
The judges noted that her use of the calf's liver was too risky.
Peanut Crisp Candy Bars
Chef Teah - Fried Quail with Turnip Leaf Crêpes
Chef Seth - Sumac Braised Quail with Sweet Potato Succotash
Chef Jared - Grilled Quail with French Green Lentils
Chef Jared Braithwaite was chopped after the Entrée round.
The judges found that his quail was undercooked.
Whipped Cream Cheese
Corn Flakes Cereal
Chef Seth - Deconstructed Scone with Yuzu-Apricot Jam
Chef Teah - Spongecake with Crème Anglaise
Chef Seth Gordon was chopped after the Dessert round.
The judges explained that the calf's liver in his Appetizer was overcooked and that his Entrée contained overcooked quail and was far too sweet.
Chef Teah Evans won the $10,000 prize.