On the Set of Kitchen Inferno

Browse sneak-peek photos of Kitchen Inferno to see what's ahead in the premiere season.

Photo By: Photographer: Emile Wamsteker ©Copyright: Emile Wamsteker

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Host Curtis Stone

An Australian-born chef and cookbook author, Curtis Stone will be overseeing the heated battles this season.

Judges' Panel

Michael Ruhlman, Judy Joo and Daniel Green are just a few of the rotating judges who will decide the fate of the contestants. The tasting is blind, however, so they won't know which dish was prepared by a competitor and which by a famed chef.

A Master with Experience

No stranger to culinary competition, Iron Chef and Chopped judge Geoffrey Zakarian keeps his composure under pressure.

Quick Check-In

Curtis drops by Penny's station as she works on preparations for her latest dish.

Necessary Work Ethic

Focus and precision are just a few of the qualities needed to be successful on Kitchen Inferno.

All Smiles

Even in the midst of battle, competitors and Curtis find time to crack a smile on set.

On the Clock

Time is tight on Kitchen Inferno, so rivals have to work quickly to execute their dishes on time.

Special Equipment

Chefs have access to standard kitchen appliances, plus not-so-common tools like kitchen torches.

Quick Decisions

With little time to work, chefs must think on their feet to determine how they want to approach their offerings for the judges.

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