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Challenge: The final two chefs to be eliminated during the qualifying rounds were given 30 minutes to cook a pizza.
Andrew: Mediterranean Pizza with Anchovies, Capers, Fried Calamari
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Challenge: The final two chefs to be eliminated during the qualifying rounds were given 30 minutes to cook a pizza.
Andrew: Mediterranean Pizza with Anchovies, Capers, Fried Calamari & Arugula
Janine: Fig Pizza with Parmesan-Asiago, Soppressata, Arugula & Black Garlic
Challenge: The chefs were given 10 minutes to prep and cook a dish containing six ingredients, including clams, lemons, onions, and peppers.
Andrew: Clams with Grilled Radicchio &
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Challenge: The chefs were given 10 minutes to prep and cook a dish containing six ingredients, including clams, lemons, onions, and peppers.
Andrew: Clams with Grilled Radicchio & Peperonata
Keith: Clam Ceviche with Lemon Zest & Steamed Clams with Pancetta
Challenge: The chefs were asked to prepare a dish using at least three ingredients provided from the leftovers of a traditional Thanksgiving dinner.
Keith: Turkey & Sweet Corn Hash,
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Challenge: The chefs were asked to prepare a dish using at least three ingredients provided from the leftovers of a traditional Thanksgiving dinner.
Keith: Turkey & Sweet Corn Hash, Ham Fritter, Sweet Potatoes, Pumpkin Pie Smear
Richie: Turkey, Green Bean Casserole, Macaroni & Cheese Fritter & Cornbread Purée
Challenge: Colicchio directed the chefs to Bolner's Meat Market in San Antonio, where they were given an entire rib rack of beef. The contestants were then given 45 minutes to butcher
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Challenge: Colicchio directed the chefs to Bolner's Meat Market in San Antonio, where they were given an entire rib rack of beef. The contestants were then given 45 minutes to butcher five bone-in ribeyes, and cook one of them into a "perfect" medium-rare steak.
Challenge: The chefs created a classic American burger with one of two assigned proteins in 30 minutes.
Chuy: Ostrich & Ground Pork Burger with Fresno Chili Aioli & Onion
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Challenge: The chefs created a classic American burger with one of two assigned proteins in 30 minutes.
Chuy: Ostrich & Ground Pork Burger with Fresno Chili Aioli & Onion Straws
Whitney: Elk & Pork Sausage Burger, Shallot & Garlic, Egg Sunny-Side Up
Challenge: The chefs cooked dishes with cactus as the main ingredient, using only a wok, in 30 minutes.
Dakota: Shrimp Tostada with Watermelon & Prickly Pear Shooter
Nyesha:
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Challenge: The chefs cooked dishes with cactus as the main ingredient, using only a wok, in 30 minutes.
Dakota: Shrimp Tostada with Watermelon & Prickly Pear Shooter
Nyesha: Asian-Style Scallops with Prickly Pear Garnish, Cilantro & Thai Basil
Whitney: Cactus & Chicken Fried Rice with Sriracha & Soy Sauce
Challenge: The chefs had 30 minutes to create a dish using three different cooking techniques: frying, injecting, and foaming.
Nyesha: Brown Butter Foam & Beignet Injected with
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Challenge: The chefs had 30 minutes to create a dish using three different cooking techniques: frying, injecting, and foaming.
Nyesha: Brown Butter Foam & Beignet Injected with Caramel Sauce
Heather: Fried Gulf Shrimp Injected with Smoked Paprika & Porcini Mushroom Foam
Challenge: The chefs had 30 minutes to create a dish using ingredients found in a gas station with a budget of $20.
Nyesha: Beer-Glazed Smoked Sausage with Pork Rind Tuile & Chili
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Challenge: The chefs had 30 minutes to create a dish using ingredients found in a gas station with a budget of $20.
Nyesha: Beer-Glazed Smoked Sausage with Pork Rind Tuile & Chili Cheese Sauce
Chris C.: Togarashi Spiced Tomato Soup with Spicy Pork Rinds, Grilled Cheese with Fried Ham & Pickle
Challenge: The chefs had 30 minutes to make a pastry dessert with the help of a sous-chef. Assistants were chosen from the remaining eliminated cheftestants. Nyesha chose Heather, and
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Challenge: The chefs had 30 minutes to make a pastry dessert with the help of a sous-chef. Assistants were chosen from the remaining eliminated cheftestants. Nyesha chose Heather, and Ty-Lör chose Chris C.
Nyesha: Coconut & Lime Tart with Coconut, Crème Fraiche Mousse & Caramel Sauce.
Ty-Lör: Puff Pastry with Dark Chocolate Mascarpone Cream, Vanilla Bean Rum Cherries & Caramel Sauce
Challenge: The chefs had 30 minutes to create a dish using black drum. The chefs were only allowed to go through the Top Chef kitchen once to gather all necessary ingredients and
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Challenge: The chefs had 30 minutes to create a dish using black drum. The chefs were only allowed to go through the Top Chef kitchen once to gather all necessary ingredients and equipment. With 23 minutes remaining, Colicchio instructed the chefs to switch stations and surrender all ingredients to their opponent.
Beverly: Seared Black Drum with Oranges, Fennel & Black Olives
Nyesha: Seared Black Drum with Julienne of Tri-Pepper, Slaw & Pineapple Chutney
Challenge: The chefs had 30 minutes to make a dish that incorporated all of the ingredients found in a "mystery box", which could not be opened until the timer started. As the challenge
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Challenge: The chefs had 30 minutes to make a dish that incorporated all of the ingredients found in a "mystery box", which could not be opened until the timer started. As the challenge progressed, the chefs were given two additional ingredients to use in their final dish.
Beverly: Grilled Lamb Chop with Parsnips, Curry, Radicchio & White Anchovy Vinaigrette
Chris J.: Grilled Lamb Chop with Sweet Purée, Radicchio Salad with Pancetta, Pine Nuts & Apple
Challenge: The chefs had 30 minutes to cook a dish worthy of competing in the finale.
Beverly: Red Snapper in Coconut Broth Infusion with Lemongrass, Ginger, Thai Basil &
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Challenge: The chefs had 30 minutes to cook a dish worthy of competing in the finale.
Beverly: Red Snapper in Coconut Broth Infusion with Lemongrass, Ginger, Thai Basil & Cilantro
Grayson: Bacon Seared Scallop with Cherry & Champagne Grapes Gastrique, Pistachio & Tarragon
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