The Globe

Florence, Memphis & Kyoto (1x3)

:

Robert Irvine invites four new chefs on a virtual global journey to test their skills and versatility with regional food. Upon landing in Florence, Italy, the chefs must prove they can make pasta from scratch. Three chefs move on to the second round in Memphis, home of low-and-slow barbecue. Only two chefs move on to the final city, Kyoto, Japan, where they must create a dish using fresh tofu for the one and only Chef Masaharu Morimoto.