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In the series opener, four chefs must use octopus, duck and animal crackers to make an extraordinary three-course meal in three rounds of competition. A panel of culinary experts
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In the series opener, four chefs must use octopus, duck and animal crackers to make an extraordinary three-course meal in three rounds of competition. A panel of culinary experts determines which chef's dishes deserve the $10,000 prize. Hosted by Ted Allen.
Featured ingredients include tofu, blueberries and oysters.
Featured ingredients include tofu, blueberries and oysters.
The chefs must work with avocado, cantaloupe, pecans, bran flakes and brioche bread.
The chefs must work with avocado, cantaloupe, pecans, bran flakes and brioche bread.
The chefs must work with bananas, collard greens and grits.
The chefs must work with bananas, collard greens and grits.
The chefs must work with yucca, watermelon and tortillas in three rounds of competition.
The chefs must work with yucca, watermelon and tortillas in three rounds of competition.
Featured ingredients include canned peaches (appetizers); fruit punch and rice cakes (entrée); and beets, goat cheese and oatmeal (final course).
Featured ingredients include canned peaches (appetizers); fruit punch and rice cakes (entrée); and beets, goat cheese and oatmeal (final course).
The chefs must use quail in their appetizers, arctic char in their entrées, and beer in their desserts.
The chefs must use quail in their appetizers, arctic char in their entrées, and beer in their desserts.
The chefs must use coconut in their appetizers, calamari in their entrées and donuts with smoked Gouda in their desserts.
The chefs must use coconut in their appetizers, calamari in their entrées and donuts with smoked Gouda in their desserts.
Macaroni-and-cheese, cola and bacon are among the featured ingredients.
Macaroni-and-cheese, cola and bacon are among the featured ingredients.
The chefs must use string cheese in their appetizers, jicama in their entrées and gingersnaps in their desserts.
The chefs must use string cheese in their appetizers, jicama in their entrées and gingersnaps in their desserts.
The chefs must use apples, shrimp and peanut butter in their appetizers; pickled peppers and pepperoni in their entrées; and cereal in their desserts.
The chefs must use apples, shrimp and peanut butter in their appetizers; pickled peppers and pepperoni in their entrées; and cereal in their desserts.
Chocolate, figs and mussels are among the featured ingredients.
Chocolate, figs and mussels are among the featured ingredients.
The chefs must work with strawberries, turkey and gummi bears.
The chefs must work with strawberries, turkey and gummi bears.
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