The chefs open their appetizer baskets to find bitter-sweet chocolate, figs and mussels. The contestants know that three of them will face the bitter disappointment of being "chopped," while only one can claim sweet victory.
The chefs make old Granny Smith proud by combining apples with shrimp and peanut butter in their appetizers. Yet, can they overcome the pickled pepper pitfalls of the Entrée Round? Then when one competitor offers to help with the other chef's cereal-centric dessert, the judges debate whether the gesture is considerate or inappropriate.
All bets are off when a slimy surprise in the Round One mystery basket surprises everybody. Then in the Entrée Round, one chef makes a risky creative choice. Will it pay off? And for the two chefs who survive the dreaded Chopping Block and make it all the way to the Dessert Round, challenges abound, when the competitors present their masterpieces made with animal crackers and prunes, will the judges prefer the more whimsical or traditional dish?
The judges are eager to dig into appetizers made with strawberries, turkey dinner and in the dessert round, the two finalists show no mercy when the gummy bears hit the food processor.
Danica Patrick, Tiki Barber, Chuck Zito and Natalie Coughlin are four athletes who feel right at home in the kitchen battling it out for charity. The judges are presented with four salmon dishes to taste for the first course. In the second round chocolate-covered marshmallows seem to be the most stress-inducing ingredient. And figuring out how to transform olive oil cake is the challenge for dessert.
What will it take to amaze the judges all the way through to the dessert course when the ingredients include Tofu, Blueberries and Oysters.
The chefs are determined to give their all from the start. Between Quail, Arctic Char, and Beer which of the showoffs, risk-takers and storytellers make this competition a tense one, right down to the last "chop."
The chefs are baffled to find a breakfast staple in the Appetizer Round mystery basket. Who will “flake” out and who can make it work? Then as the competition heats up, there is theft, deceit, tantrums, confusion and the most sinful food folly of all … double-dipping. For two chefs who survive to the final round, the dessert basket holds a whammy of ingredients, avocado, cantaloupe, pecans, and brioche bread. Ready? Go!
Tune in when a box of macaroni and cheese appears in the appetizer basket, cola in the entree category and bacon for dessert?
The judges are dismayed when some of the chefs fail to creatively transform the mystery ingredients in the appetizer course. But what can you do with string cheese? The contestants set out to aim higher in the next round. Unfortunately, they face a challenging basket: striped bass, jicama, mango, pimento peppers and brie. Then the final round brings about some caffeinated, cookie fun, when the two remaining chefs must work with instant coffee and gingersnaps.
Grace under pressure is the name of the game as the chefs attempt to wow the judges from the first course. Can watermelon and pepper jack cheese make for a good pairing? And will the judges say, "yes" or "yuck," when yucca hits their plates in the second course? But it's not the mystery ingredients, it's the ticking clock, that trips up one competitor. When an ingredient falls to the floor, the offending chef must either rise to the challenge or plead for mercy.
The mandatory ingredients in the appetizer make the chefs nervous when they coconut for appetizers, calamari for entrée and donuts with smoked gouda for dessert.
Stymied by canned peaches in the appetizer round and fruit punch and rice cakes for the entrée, the chefs struggle to find a fresh approach. Will ambitious plans to amaze the judges pay off? Or,will the contestants run out of time to do their best work? It all comes down to a heated dessert face-off. The last two chefs must combine beets, goat cheese and oatmeal to create a fantastic final course.