Jackie Baldassari is a roundsman at Olde York Country Club in Chesterfield, New Jersey.
Matt Lambert is the chef de cuisine at Saxon + Parole in New York, New York.
Tiffany Jeffries is a caterer with Sunday Dinner Catering Service in Brooklyn, New York.
Dave Cusato is the sous chef at X2O Xaviars on the Hudson in Yonkers, New York.
Greek Easter Bread
Chef Jackie - Grilled Asparagus with Prosciutto and Melon
Chef Matt - Warm Asparagus Salad with Caramelized Melon
Chef Tiffany - Sweet Potato & Duck Salad on Easter Bread
Chef Dave - Easter Bread Toast with Duck Ragu & Asparagus
Chef Tiffany Jeffries was chopped after the Appetizer round.
The judges explained that her sweet potatoes were inconsistently cooked and that the dish overall was too sweet.
Unripened Green Almonds
Chef Matt - Pan-Seared Barramundi with Ramps & Beurre Blanc
Chef Dave - Baked Barramundi with Sweet Potatoes
Chef Jackie - Barramundi with Sun-Dried Tomato Polenta
Chef Jackie Baldassari was chopped after the Entrée round.
The judges cited that the polenta she made was not executed well.
Natta de Coco
Chef Dave - Cucumber Beignet with Raspberry Slushy
Chef Matt - Poppy Seed Beignet Cake with Cucumber Compote
Chef Dave Cusato was chopped after the Dessert round.
The judges noted bread that was too thick in the Appetizer; soggy fish skin in his Entrée; and lack of transformation in his Dessert.
Chef Matt Lambert won the $10,000 prize.