Madeline Lanciani is the pastry chef at Duane Park Patisserie in New York, New York.
Jemell Simpson is a caterer with Taste My Expression Catering in New York, New York.
Allison Robicelli is the pastry chef at Robicelli's in Brooklyn, New York.
Kenny Gray is the sous chef at Olivia Restaurant in Austin, Texas.
Rack of Wild Boar
Vanilla Fondant Cake
Chef Madeline - Cake Encrusted Boar with Steamed Broccolini
Chef Jemell - Cake & Hazelnut Crusted Boar with Caramelized Onion
Chef Allison - Wild Boar with a Fondant Glaze
Chef Kenny - Wild Boar Cutlet with Dragoncello Sauce
Chef Jemell Simpson was chopped after the Appetizer round.
The judges noted that his boar was very undercooked and that they could not find the cake or hazelnuts in his dish.
Chef Allison - Duck Breast over Spinach Purée with Fried Cardoons
Chef Kenny - Grilled Duck with Lentils and Braised Cardoons
Chef Madeline - Pan-Roasted Duck with Cardoon Compote
Chef Kenny Gray was chopped after the Entrée round.
The judges could not find the presence of the "star" ingredient, the macaroons, in his dish.
Frozen Hot Chocolate
Chef Madeline - Caramel, Clementine & Mousse Trifle
Chef Allison - Cheese & Clementine Mousse with a Chocolate Pancake
Chef Allison Robicelli was chopped after the Dessert round.
The judges described that the proteins - the boar and the duck - in her Appetizer and Entrée were both overcooked.
Chef Madeline Lanciani won the $10,000 prize.