
The chefs arrive in Las Vegas to start their six-week, grueling job interview for the title of Head Chef at the Flamingo Resort and Casino. First, the contestants are challenged to show their culinary point of view using an ingredient beloved by high rollers and vacationers alike. Then, the big test goes down at Bally's Las Vegas Hotel and Casino where they take over BLT Steak for an evening. Some chefs come up aces with inspired dishes, but one chef is the first to go bust.
The chefs arrive in Las Vegas to start their six-week, grueling job interview for the title of Head Chef at the Flamingo Resort and Casino. First, the contestants are challenged to show their culinary point of view using an ingredient beloved by high rollers and vacationers alike. Then, the big test goes down at Bally's Las Vegas Hotel and Casino where they take over BLT Steak for an evening. Some chefs come up aces with inspired dishes, but one chef is the first to go bust.
Chef Anne Burrell pushes the seven remaining chefs to the limit with a challenge to create a dish using the nopal cactus. Then, the candidates have to create Mexican dishes worthy of dinner service at Guy Fieri's El Burro Borracho at the Rio Las Vegas All-Suite Hotel and Casino. Leadership and quick thinking become critical when an organization and communication fall apart.