Ep 12. Slippery When Wet

As four talented chefs enter the Chopped Canada kitchen for the final time in season 1, they know they have to bring their best game to make it to the end. In this episode titled "Slippery When Wet," the contestants face off against one another to prepare an exceptional three-course meal using a range of secret ingredients.

For the first round, the chefs are met with the challenge of creating appetizers using squirrel fish, beurre fondue, amaranth, and Russian salad dressing. While each contestant has their own unique approach, they all have to contend with making the squirrel fish presentable and flavorful in just 20 minutes.

As the clock counts down, the contestants exhibit their culinary skills in different ways. One chef focuses on elevating the Russian salad dressing by turning it into a vinaigrette, while another opts to smoke the squirrel fish to add an additional depth of flavor.

Once time runs out, the judges do a blind taste test and rate each dish based on its presentation, taste, and creativity. One chef is eliminated, marking the start of the second round.

For the second round, the three remaining chefs must create entrees using striped bass, blue potatoes, guanciale, and kohlrabi. The chefs have 30 minutes to prepare their dish, and after an intense round of cooking, they present their plated entrees to the judges.

The chefs' different approaches to cooking fish become apparent in this round. One chef opts to sear the striped bass, while another elects to steam it to ensure that it remains juicy and moist after cooking. The judges, meanwhile, scrutinize each entree, assessing factors like sauce consistency, plating, and seasoning.

As the second round nears completion, the judges deliberate and rate each dish based on its individual merit. The lowest scoring chef is eliminated, leaving two remaining contestants to vie for the title of champion in the final round.

In the dessert round, the remaining two chefs are tasked with creating a sweet course using honeycomb, satsuma, Champagne, and candied jalapenos. The chefs have 30 minutes to create the dessert, and they put all their culinary creativity to the test in this last round.

The chefs showcase their expertise in baking and plating as they each present their dessert to the judges. One chef opts for a Champagne sorbet with a honeycomb and jalapeno topping, while the other goes for a satsuma tart with candied jalapeno sauce.

With the final dishes presented, the judges tally up the scores and decide on who will be crowned the winner of this round of Chopped Canada. In the end, only one chef will walk away with the $10,000 prize and the coveted title of champion.

As the season ends, the contestants reminisce about their journey and the invaluable experiences they gained during the competition. With the thrill of competition now over, they can each look forward to putting their newly acquired culinary skills to work in their own kitchens.