Each finalist was given a journal to use in the competition, and Havird filled his with the recipe he planned to make for the Star Challenge at the movie theater; on the page above, he outlined some of the copy he planned to say in his second-chance cold open. "I can't wait to bring Southern hospitality to your dinner table, your party and most importantly to your plate," he wrote.
Havird started his cold open by talking about being "passionate about farm-to-table Southern cuisine," but he struggled to be outgoing on camera, and he failed to use the full 30 seconds he was allotted. "The energy is incredibly important," Bobby reminded him. "You don't want to lull us to get sleepy."
Despite Havird's high hopes for his chicken salad, he struggled with the kitchen equipment as he prepped the meat. "This flattop is hotter than the asphalt in July in Georgia," Havird joked. "It is searing this chicken quick." The mentors discerned the burned taste in Havird's chicken, and Bobby noted a "carbon" flavor. "I didn't want to take another bite," Valerie admitted.
Valerie was quick to note that Havird is "very likable-looking" and "sweet" on camera, but he landed among the bottom-three finalists in the first week on account of his chicken flop and inability to separate his Southern perspective from others'. Ultimately he was sent home. "You got to take those experiences, learn from them and move forward," he said, reflecting on the competition.