Click this link for a little rundown, including this season's 29 chefs.
The 29 cheftestants are divided into three groups at the start.
Qualifying Challenge #1: Make dishes from 10 cuts of a pig in an hour.
Colin Patterson is DISQUALIFIED for spilling yucky soup all over his dish. Also, Tyler got the same fate even before his cooking time was over.
If the judges are undecided on any of the chefs, those cooks will have to compete in an additional challenge to determine their fates.
Guest Judge: Emeril Lagasse
DISHES:
Chris J.: Caramel apple stuffed w/ braised pork belly & sweet applesauce- IN
Sarah: Pig skin ravioli w/ balsamic vinegar & black pepper- IN
Molly: Smoked sweet potato soup w/ pork cheek & tequila cilantro lime cream- ON THE BUBBLE
Grayson: Haricot Vert w/ toasted hazelnuts & mushroom-stuffed tenderloin- OTB
Nyesha: Tex-Mex ravioli w/ pork shoulder & lime zest- IN
Richie: Onion soup w/ braised & crispy pig ears, pickled shallots & frozen parsley powder- IN
Simon: Ham Roulade stuffed w/ fig confit & goat cheese- OUT
Heather: Maple & citrus-glazed baby back ribs w/ bacon, corn & blue cheese grits- IN
QC #2: After the entire group agrees on one ingredient from a table, they will have an hour to make something using that...which turns out to be rabbit.
GJ #2: Gail Simmons
DQ: Nina (left out rabbit)
DISHES:
Whitney: Rabut Sugo w/ tomatoes, shallots & asparagus & bacon- IN
Keith: Herb-seared tenderloin w/ chicken-fried rabbit, Yukon potato hash & braised rabbit confit- IN
Edward: Butter-poached rabbit w/ butternut squash puree- OTB
Janine: Rabbit nugget, rabbit rack & rabbit loin saltimbocca w/ mushroom hash- OTB
Chuy: Rabbit loin w/ cashew pipian & grilled zucchini- IN
Chris C.: Duo of rabbit- confit leg & butter-seared tenderloin w/ carrot polenta- IN
Ty-Lor: Confit rabbit leg w/ pickled cucumber & tomatoes in fish sauce- IN
Dakota: Roast rabbit crepinettes w/ bulgar wheat & vanilla jus- IN