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The remaining finalists fly to Miami and celebrate by jumping
into the Atlantic Ocean.
The remaining finalists fly to Miami and celebrate by jumping
into the Atlantic Ocean. The next morning, after being given
Michael Ruhlman's new book to study overnight, they head to Johnson
& Wales'College of Culinary Arts for a primer in foods that
need to sit before they're served. The finalists are then
challenged to master the classic cooking technique of making a
pâté. Their creations are served the
following morning after a gourmet breakfast - prepared by the
judges. After the judges examine each
pâté, the finalist exhibiting the least
promise will be 86ed. Guest Chef Judge is Frank Randazzo of Talula
Restaurant in Miami.