Contestants use sea urchin, brioche and fennel in their recipes.
Unusually salty vegetables; Thai chilies; Mexican-inspired desserts.
The judges have high hopes for the group of up-and-coming chefs.
A cut of meat presents a challenge in the appetizer round; miniature produce; whole flounder.
Chefs reveal their cultural heritages through distinctive duck appetizers.
Piquillo peppers; two of the three remaining chefs make a mistake with snap peas.
Competitors discover a spiny surprise in their appetizer baskets; the judges sympathize with a chef in the entree round.
Edamame, shrimp and time management challenge the chefs.
One of the contestants impresses the judges after faltering in the appetizer round.
The chefs use buckwheat flour to make crepes, crusts and fritters.
Past champions return to compete against each other.
Four past winners return to battle for superiority in the kitchen.
The reigning champion and three other previous winners return to compete.