Chef Charly: "I got some just roasted peppers and onions. That's going to be the base of my creole sauce. My favorite dish that my mom used to make was our creole chicken. That dish is still on my menu. It's not a dish that's ever going to come off. What I think I'm going to do is kind of baby baked potatoes, fill 'em up with a little bit of tomato chevre (goat's cheese). My mom passed away about 15 years ago. I have dreams about my mom talking about my success, and look what I've become. I graduated college. I'm working these great jobs. I know she'd be so proud of me. Her creole chicken, just, like, nostalgic dish that it means a whole lot to me. I'll add a little habanero for some heat."

Ched Charly (presenting to judges): "I have a fingerling potato with a honey and tomato chevre with a roasted pepper creole sauce."

Kristen Kish: "Was the sauce similar to the ones that you've grown up having?"

Chef Charly: "It's very similar to this, but instead of tomato powder, we use tomato paste."