In the season's first challenge, Team Bobby felt right at home. They had 24 hours to open a restaurant. Malcolm wowed the judges with the shrimp and grits dish outlined in his journal, but from the beginning they were concerned about his POV (or lack thereof). "His POV is a little all over, but I love the dish. That's a good chef, not a star," said Susie.
Malcolm delivered again in Episode 2's food-tour challenge, which brought Team Bobby to Harlem to explore local food businesses. Inspired by Casablanca Meat Market, Malcolm served fall-off-the-bone ribs with beans and rice. Some teammates, like Kara, didn't fare as well with soul food.
To celebrate New York Fashion Week, the finalists were asked to make over an "unfashionable" dish. Malcolm got meatloaf and mashed potatoes, which he turned into a flavorful duck meatloaf with parsnip mash that the judges loved. Here, he wrote out his runway presentation in his journal.
When Team Bobby was assigned American food for Episode 8's food-court challenge, they scrapped the idea of hamburgers and hot dogs in favor of regional seafood. Malcolm's Maryland-style crab cake was a hit, but it had so many components that he spent the entire time cooking and didn't get to interact with the guests and show his personality.
The Florida sunshine inspired Malcolm to go with Caribbean flavors for his SoBe beach party dish. He made jerk chicken wings for the adults at the party and a less-spicy version for the kids. The judges liked the dish, but didn't love it: "I wouldn't race across the street to get it," said guest judge Paula Deen.
Malcolm ended up in the bottom, not due to his dish but to his lack of POV. "Your problem is the POV. Do you have a POV?" asked Bob. Malcolm faced Michele in a Producers' Challenge behind the bar, where he attempted to prove his POV through an apple cobbler cocktail inspired by his mom.