Season 2 ends in Miami, where Anne auditions candidates for an executive chef position at a Nikki Beach location in Ibiza, Spain. Tasks include creating a platter for guests to share; and preparing an elegant seafood dish. Before a winner is chosen, one of the finalists contends with execution problems, while the other works to recover from a bumpy start.
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Victor's Café in New York City is looking for an executive chef to execute their philosophy, which is the evolution of Cuban cuisine. Candidates are first asked to create their own adobo blend, and then they must produce both a classic and a contemporary version of a traditional dish. The two finalists thrive under the pressure of running dinner service, which makes choosing a winner difficult.
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Auditions for an executive chef at Blaue Gans, an Austrian restaurant in New York City, begin with the four candidates having to create a refined version of goulash. After the first elimination, dishes are made using uncommon cuts of organ meat. Later, one of the two finalists struggles with soup, while his competitor experiences an intense dinner service.
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Executive chef candidates for a French restaurant in Raleigh are tasked with creating sweet and savory crepes, and later, cooking with rabbit.
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An executive chef for Jeff Ruby's Precinct steakhouse in Cincinnati is sought by Anne, who auditions four candidates by having them first create high-end dishes using inexpensive cuts of meat; and later, asking them to come up with new menu items. Before a winner is chosen, dinner service finds one finalist focusing on speed rather than execution, while the other competitor ends up in a confrontation with the owner.
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Anne auditions potential executive chefs for the husband-and-wife-run Hawaiian restaurant Ola by having them elevate a traditional recipe called loco moco. Later, they create an original dish using local ingredients.
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Candidates vying to become an executive chef at an Italian restaurant in Los Angeles are asked to make pizzas using seafood. They must also create a four-ingredient dish.
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Candidates for an executive chef position at a high-volume restaurant in New York City are tested on their ability to combine Asian and Latin flavors. They must also create a dish using cured and fermented ingredients.
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Candidates for an executive chef position at a 10,000-square-foot restaurant in Austin must prove they can cook with local ingredients, handle quantity and maintain consistency. Later, the two finalists juggle dinner service with the demands of a special party, and both encounter problems throughout the night.
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Oceano restaurant in Puerto Rico is looking for a chef to help expand their menu. Job candidates must create a gourmet version of a regional recipe; and a dish that they consider sexy.
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Anne looks for a chef who can create cutting-edge cuisine for a gastropub in Massachusetts. Tests include making a dish to be paired with a beer; and cooking a live lobster.
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Candidates arrive at the newly remodeled Mirabelle Restaurant in West Hollywood, where they are tasked with using scraps of high-end ingredients; and asked to come up with a new identity for the menu. Later, the two finalists battle nerves and inconsistency in the kitchen during the dinner service.
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Season 2 begins with Anne testing candidates for the job of executive chef at the Tuscan Kitchen in Salem, N.H. Among the skills the winner must demonstrate is a knowledge of Italian cuisine, as well as the ability to handle a high-volume restaurant.
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