A Bermudian chef living in the US faced the flames on the latest episode of the competitive Food Network television show Chopped.

Angelique Robinson held her own against three other chefs in the intense episode that aired on Tuesday, but was ultimately cut just before the final round.

Ms Robinson, who runs an Afro-Japanese catering business called Kuro Mama in Charlotte, North Carolina, told judges that she hoped to win the $10,000 prize money for her four-year-old daughter, Clementine.

She said: “I really want to show my daughter that, as long as she puts her whole heart in anything she can do, she can succeed.”

Chopped pits chefs against one another in a three-round contest in which they create a dish using four unusual ingredients.

The dishes are sampled by a panel of judges who crown a winner.

Ms Robinson’s first challenge gave her 20 minutes to create an appetiser out of tuna salad, shrimp, dried pineapple rings and a type of salt marsh succulent called sea bean.

She made tuna salad croquettes, chilli-seasoned shrimp with a herb sauce using pineapple and sea beans.

For her entrée challenge, Ms Robinson was given 30 minutes to craft a dish out of lamb shoulder, funnel cake tacos, lacy cauliflower and cornichon pickles.

The chef cooked the lamb as a katsu — a Japanese-styled fried cutlet — using the funnel cake as breading.

She served it with pickled lacy cauliflower, cabbage with fermented miso paste and a Japanese dashi broth.

Ms Robinson successfully plated her dish, despite concerns about not fully cooking her meat and almost burning her fingers.

However, despite being recognised for her unique concept, the judges were unimpressed with its execution and “chopped” her from the competition.

Ms Robinson said later on the show: “I’m kind of disappointed, but my daughter, she’s just always in awe with me, so if I can impress my four-year-old, everything else is gravy.”