Season 9 Episode 10

One in a Hundred

Aired Tuesday 10:00 PM Nov 01, 2011 on Food Network

Episode Recap

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.
Appetizer Baskets:
Duck Prosciutto
Purple Asparagus
Korean Melon
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.
Entrée Baskets:
Sun-Dried Tomatoes
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.
Dessert Baskets:
Kirby Cucumbers
Beignet Mix
Lemon-Lime Soda
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.