First the chefs demonstrate their butchering skills on a carcass, then they board a time machine where they must recreate a menu from the 1950s in honor of one of the oldest restaurants in Seattle. The competition is extra stressful because they face their first double elimination.
Guest Judge: Naomi Pomeroy - Quickfire
Quickfire Challenge: Butcher a Cut of Beef & Create a Dish in One Hour
Elimination Challenge: Revive Original Canlis 1950 Menu
Rather than two chefs going head-to-head, management has been holding all of the dismissed contestants for one big showdown; and there's a bit of déjà vu to tonight's challenge. The chefs must cook with the ingredients that sent them home, but it's up to them if they try to perfect the flawed dish, or create a new one to erase the old.
Challenge: Create a Dish Using Ingredients from the Chefs' Eliminated Dishes
The chefs make a Hunger Games-style dash in the Quickfire to get the best possible international dumpling to cook for the challenge. Next, they team up with either Tom or Emeril to cater a Creole- or Italian-inspired Thanksgiving dinner for a charity association.
Guest Judge: Dana Cowin
Quickfire Challenge: Create an Authentic International Dumpling
Elimination Challenge: Create a Thanksgiving Meal Inspired by Chef Tom & Chef Emeril
Two weeks after the heats the fifteen chefs who qualified gather in Seattle. Though all of them are excited and committed to winning the title, they are about to learn the first lesson of Top Chef: there's always a twist. This time it's a major change to the game and occurs halfway through the round. The Elimination brings unlabeled proteins and planning a dish that will impress an acclaimed chef.
Guest Judges: Josie Smith-Malave, Chris "CJ" Jacobsen, Stefan Richter and Tom Douglas
Quickfire Challenge: Each Team Must Create a Dish That Highlights Local Shellfish
Elimination Challenge: Make a Dish Using Regional Ingredients for Legendary Seattle Chef, Tom Douglas
Twenty-one chefs gather in Los Angeles, Nevada, Beverly Hills, and Atlanta to compete for fifteen spots in the competition. They are divided into groups of five or six and assigned to one of the judges' restaurants in which they will prove their skills in the real-world with basic challenges, ability to handle themselves in a kitchen, and their interaction their fellow potential competitors.
Colicchio Tasks: Stuff & Shape Tortellini, Break Down Whole Ducks, Filet & Portion Salmon, Filet Black Bass, and Butcher Whole Chickens
Lagasse Task: Make a Bowl of Soup
Puck Task: Make an Omelet with Perfect Presentation
Acheson Task: Create a Beautiful Salad