Chopped Canada - Season 3

Finger fruit challenges the chefs in the appetizer round. Complex cooking and keeping it simple are two different strategies our chefs take as they vie for the Chopped Canada top prize.

It‘s a battle with batter in the appetizer round. Which chef can take on the big fish in round two? It’s all peachy for one of the chefs at the end of the dessert round.

Sweet and savory brings luck to the duck in the appetizer round. The entrée round has our judges chewing over tried and true or bold and new. A sorbet showdown determines the winner!

There’s nothing worse than getting chopped after the dessert round. Just ask these four chefs who are returning to the Chopped Canada kitchen for the ultimate vindication. Egos will be crushed and hearts will be broken as these fierce competitors try not to get chopped…again!

The Chefs go big with fierce flavours in the appetizer round. Entrée's can be lost in the sauce. It's overcoming fears as our chefs set out to cream the competition.

It's off to a bitter start in the Appetizer round. The chefs are grasping at tails when they prepare their entrée. How many risks are they willing to take to become the next Chopped Canada champion!?

Beans may be the 'cherry on top' for our chefs in round one. International influences inspire our chefs when the entrée ingredients are revealed. It's a battle to the end!

A tangy appetizer basket with a Ukrainian staple leaves the chefs shell shocked. In the dessert round, it's a battle of East vs. West to see who will take the cake.

The appetizers are smokin’ with Canadian smoked cheddar. The chefs must pick their own protein in the entrée round. Pasta for dessert leaves the chefs' faces as puckered as a tart basket ingredient.

Something smells fishy in the appetizer round and entrées prove to be no gouda for the chefs. The chefs go back to their roots in the dessert round.

There’s no bypassing the first mystery basket, but heartache is served when the chopping begins and things get fishy during the entrée round. Only one will taste sweet victory – who will it ‘Brie’?

Is it sibling rivalry or brotherly love when two sets of brothers compete in the Chopped Canada kitchen? Who will uphold the family name and take home the $10,000 prize?

The chefs go crackers in round one. It’s game on as the entrée gets hare-y. Will risk take the prize or better safe than sorry in the dessert round?

Does intense colour turn into great taste in the appetizer round? The entrée basket challenges the chefs to combine proteins. Is rice nice for dessert?

Beans abound in round one. The chefs go wild for their entrees and things turn gummy in the dessert round.

Round one reveals a cordial basket while the entrée brings a sting. What will be the icing on the cake for our chefs in the dessert round?

The baskets are “smokin” in round one. What will our chefs sea in the entrée basket? The dessert round is full of beans.

The appetizer basket has a wild side. Will a fowl entrée impress our judges? The dessert round gives our chefs the blues.

Sugar and rice may be nice in the appetizer round. The chefs compete for the halibut in the entrée round. A gummy dessert challenges the chefs.

It’s all about “head, heart and haggis“ in the appetizer round. The entrée basket is a bit cheeky. The dessert round has our chefs jumping through loops.

The pig is hidden in the appetizer round. The entrée basket’s brine will make a chef shine. Will the chefs crumble in the dessert round?

Is “go with what you know” the way to win the appetizer round? It takes more grits than gumption to survive the entrée. Things are rosy for dessert.

Dill-icious appetizers lead to entrée baskets that inspire our chefs to explore diverse cultural influences. The chefs create tasty treats from a savoury dessert basket.

The chefs shuck their way through the appetizer round. Things run “afowl” when the entrée is prepared. Dessert has the chefs barking up the wrong tree.

It’s tough terrine in round one. The chefs go against the grain when preparing the entrée. Dessert leaves egg on the face of the competitors.

Our chefs need to know the basics with bison. A little spice and fruit will go a long way as the chefs prepare the entrée. It’s a nutty dessert round.