Phil Crispo is an assistant culinary professor at the Culinary Institute of America in Hyde Park, New York.
Greg Grossman is a student at the Professional Children's School in New York, New York.
Leslie Parks is a freelance caterer in New York, New York.
Jeremy Langlois is the executive chef at Houmas House Plantation and Gardens in Darrow, Louisiana.
Ice Cream Cones
Lump Crab Meat
Chef Phil - Crab Cake with Glazed Turnips and Curry Sauce
Chef Greg - Sautéed Crab Meat with Frisée Salad
Chef Leslie - Pan-Seared Crab Cake with Apple Turnip Salad
Chef Jeremy - Lump Crab Salad with Ginger Dressing
Chef Greg Grossman was chopped after the Appetizer round.
The judges noted that he omitted a mystery basket ingredient and that the crab he plated was improperly cleaned.
Fruit Punch-Flavored Sports Drink
Chef Leslie - City Chicken Pork and Beans
Chef Jeremy - "Grits" and Grillades with Wilted Mustard Greens
Chef Phil - Moroccan Spiced City Chicken with Peach Tajine
Chef Jeremy Langlois was chopped after the Entrée round.
The judges explained that he overcooked his pork.
Chef Phil - Caramelized Fig & Walnut Crêpe
Chef Leslie - Fig Pudding with Squash Seed and Walnut Crunch
Chef Leslie Parks was chopped after the Dessert round.
The judges described assertive flavor in her Entrée and undercooked custard in her Dessert.
Chef Phil Crispo won the $10,000 prize.