The six finalists have a long day ahead in Miami.

The six finalists have a long day ahead in Miami. They begin at the crack of dawn at a local restaurant, an ethnic eatery that celebrates great cuisine for the common man - all the food is priced under $10. A successful chef must know how to cook at a specific price point without sacrificing quality and creativity. Guest Chef Michelle Bernstein joins the finalists at a local establishment famous for its Cubano sandwiches. After the chef instructs them in the traditional method of making these culinary creations, they return to the Johnson & Wales kitchens. They're divided into two teams and charged with creating a family-style meal for the judges - using limited resources. At the end of the day, the meals are presented; after a review of both the food and the costs of the materials used, one finalist will be 86ed.