The chefs must create a steak dish and two sides in 40 minutes to be submitted to the scrutiny of chef Ari Rosenson during dinner service, the chefs take turns leading the kitchen two chefs advance.
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Chef Ramsay travels to South Florida to help a clueless head chef revive his French restaurant.
Gordon tries to revitalize a failing Italian restaurant in Manhattan Beach, Calif. the eatery's owner is a business school graduate with no prior experience in the food service industry.
Chef Ramsay tries to help two inexperienced restaurant owners who run an Italian eatery in Lancaster, Calif.
Jalapeño escabeche filled with tuna chipotle roasted nuts garlicky black pepper tortilla chips wild mushroom queso fundido.
Lamb marinated with red chiles, wrapped in avocado and banana leaves watermelon coolers tostadas topped with chorizo, guacamole and cheese.
Heirloom tomato carpaccio with tomatillo, avocado and herbs rib eye steak marinated with serrano chiles and lime juice.
Fresh sweet corn tamales tamales filled with red chile pork and green chile chicken apple-tamarind cooler.
Roasted tomato shrimp cocktail tropical beach ceviche salt-and-pepper ceviche raw oysters.
Mexican chocolate chile ice cream watermelon-raspberry raspado served over a tropical fruit salsa homemade ice cream cones.
A taco buffet centers around Michoacán-style pork carnitas a Mexican crudités platter corn tortillas black beans fruit Mojito ice pops.
Chorizo and chile omelets chilaquiles coffee sweetened with Mexican brown sugar caramelized mango tart.
The cooks try to think outside the box to create a dish from Rob Feenie's fridge making sauce the star in a restaurant-worthy dish for the $10,000 win.
Corinna Mozo brings Cuban ingredients to the Chef's Fridge round Hugh Acheson challenges the last two cooks to create a restaurant-worthy dish inspired by the American South.
A bitter ingredient in Dale Mackay's fridge leave the cooks in a quandary the cooks are challenged to make a restaurant-worthy dessert inspired by Guy Rawlings' peanut frozen custard.
When crowd-pleasing tacos fall apart, a cook's future is on the line Michele Forgione's fridge is opened up to reveal 'Nduja.'
The power of an ingredient should never be underestimated, and the cooks feel it when working with speck in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.
Lynn Crawford challenges the cooks to create a delectable dish using maple syrup, collard greens, Parmesan cheese and turkey in order to win a special prize.
Reality hits when the cooks are asked to create dishes from Hugh Acheson's fridge using miso, whipped herb cheese and celery.
One cook finds themselves swimming against the tide when they have to combine fish with cheese, and it's a rice-off in the finale as the last two cooks draw from their backgrounds in order to pull out the win.
Anise-flavored Chräbeli in whimsical shapes jam-filled Linzer cookies Pfeffernüsse flavored with warm spices.
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