Chopped Next Gen

Host Liza Koshy presents a daunting crate of sea cucumber and corn liqueur in round one, but the young competitors don't back down from a challenge. The judges watch the remaining chefs contend with deep-fried sriracha and fennel in the dessert round.

The brave and bold future leaders of culinary have honed their craft and aren't intimidated by the Chopped kitchen ... or beef tongue. The judges are in for a wild ride when presented with entrees made from lamb belly and sour gummy candies.

The judges pull no punches as they critique the competitors' appetizers made from fish collars and green chickpeas. In the entree round, cured tuna hearts and mushrooms inspire two chefs to put a novel spin on Italian cuisine.

Four young, hip and hungry chefs bring their cutting-edge culinary skills and fierce determination to the Chopped kitchen. With youth comes unflappable confidence, even when faced with scorpion powder and scungilli in the appetizer round.

With guajillo chiles and nitro coffee in the appetizer crate, the competition is off to a spicy and spirited start. In the final round, the remaining competitors wonder how to transform bibimbap into a delectable dessert.