It's down to the final five. The chefs arrive in Vegas, where Alton and world-class pastry chef Jean-Philippe Maury present a Secret Ingredient Challange that would intimidate any chef.
The Secret Ingredient Is ...
Chocolate! The chefs must use it to create a wedding-worthy dessert.
Get Inspired
All of the rivals are nervous about attempting to create desserts that even come close to Jean-Philippe Maury's award-winning confections.
Confidence?
Chef Canora smiles for the camera, but he's anxious when his pastry puffs fail to "poof" in the oven: "Do I try to make this whole thing over and risk not being able to put up anything at all?"
Adapting on the Fly
Chef Canora intended to make croquembouche — a French dessert that's essentially a tower of tiny cream puffs — but after this setback, he moves to plan B: "I'm cutting them in half and making little sandwiches."
Chef Canora's Dessert
Torre di Baci (Tower of Kisses): Chocolate Pastry Cream-Filled Profiteroles With Hazelnuts
Croquembouche Times Three
Chef Canora is not the only one attempting the ambitious croquembouche: Chef Tsai and Chef Caswell are also making them.
Chef Tsai's Dessert
Winning Dish: Chocolate Creameux With a Flambéed Banana Croquembouche
Chef Caswell's Dessert
Croquembouche With Cardamom and Chocolate Mousse and Bourbon Chocolate Mousse
Chef Forgione's Dessert
Fear and Loathing Parfait Cake: Peanut Butter and Chocolate Parfait "Cake," Feuilletine Crunch and Hazelnut Brittle
Apart From the Pack
When Alton asks Chef Tio if she is "croquembouching as well," she replies, "Hell no!" She's going in a different direction with a trio of plated desserts.
Chef Tio's Dessert
From Left: Chocolate Panna Cotta With Fleur de Sel and a Cinnamon Doughnut; Blueberry Almond Cake; Chocolate Ganache With Grapefruit Gel, Pink Peppercorns and a Cocoa Nib Tuille
Chairman's Challenge
From the pastry kitchen, the chefs move on to Sage restaurant for their next challenge of the day. Everyone is on edge: The Chairman has called for a double elimination.
An Inspired Buffet
The chefs are challenged to transform the old school 24-hour Vegas buffet: "The Chairman wants you to razzle dazzle Sin City with your modern version." — Alton Brown
Behind the Lens
The production crew figures out a game plan for shooting the frenetic challenge in a crowded restaurant kitchen.
Pre-Prep Brainstorm
Chef Tsai takes a moment to collect his buffet ideas before any cooking begins: "This is the toughest challenge to date."
Ingredient Advantage
As the winner of the Secret Ingredient Challenge, Chef Tsai gets a head start to select ingredients. "His advantage is enormous. It has everything to do with product and what he can choose." — Chef Caswell
Menu Planning
Each chef must prepare three hot and two cold dishes, so Chef Canora maps out his plans in his journal. The judges end up happy with his buffet.
Winner: Chef Canora's Buffet
Compressed Fruit Salad; "Seafood Salad" Scallop Carpaccio With Salmon Belly Sashimi; Arista With Fennel Passatta; New School Eggplant Parmesan; Braised Veal Cheek
Chef Tio's Buffet
Asian Garlic Cured Duck; Lobster Shepherd's Pie; Creamy Cauliflower Soup; Housemade Ricotta Gnudi; Cured and Slow-Roasted Salmon
Anybody's Game
The judges called Chef Tsai's "Tour of Asia" buffet creations inspired, but found major flaws in technique. "If I go home today, I will be horrified." — Chef Tsai
Chef Tsai's Buffet
Japan: Soy Smoked Salmon and Avocado Parfait; Thailand: Thai Scallop Ceviche; Singapore: Garlic Black Pepper Lobster; Vietnam: Ribeye Pho; China: Sweet and Sour Baby Back Ribs
Chef Forgione's Buffet
Chilled Garden Vegetable Consomme; Old Fashioned Prime Rib; Coconut Curry Braised Veal Cheeks; Sous Vide Leg of Lamb; Raw Salmon Apple Coriander Nage
Gulf Coast Letdown
In the end, the judges only sent one chef home this week. Chef Caswell's Gulf Coast-inspired buffet fell short: "His inability to wow us has really been hurting him." — Michael Symon
Chef Caswell's Buffet
Beef and Green Grape Salad; Baby Back Ribs; Chili Braised Pork Butt; Texas Style Barbecued Cracked Crab; Charred Shrimp and Fig Salad
