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.