Clams, Lamb, Thank You Ma'am
Clams prove surprisingly difficult in the first round for these four chefs. Kimchi strikes a tangy note in the entrée round, but a bold use of this one ingredient cannot make up for the quality of others. Durian for dessert is a welcome, but stinky, challenge for two chefs whose inventiveness knows no bounds.
Age 22 from Kingston, ON. Luke is the chef and owner of Luke’s Gastronomy. A self-taught chef, he likes to create playful dishes that tell a story. Luke would use the winnings to travel and expand his culinary knowledge.
Age 31 from Toronto, ON. Jesse is a senior cook at Fabbrica restaurant and he describes his cooking style as ‘refined comfort food’. A big fan of Chopped, Jesse has always wanted to appear on the show.
Age 24 from Mississauga, ON. Brianne is the sous chef at Corks Restaurant. She trained at Humber College, is Red Seal certified and would use her winnings to move to the big city and compete with the heavy hitters.
Age 40 from Vancouver, BC. William is the executive chef at Sandbar Seafood Restaurant. His cooking style can be defined as Asian with classical technique. He studied at Burnaby College and has over 13 years of experience under his belt. He hopes to ‘clean up’ in the Chopped Canada kitchen!