Mon, Apr 18, 2011
In the high stakes Quickfire Challenge, the chefs must create an inspired breakfast dish using 100% cow's milk cheese from the Dairy Farmers of Canada. For the Elimination Challenge, the chefs host an art gallery cocktail party where they serve hors d'oeuvres that use cheese to paint a picture of their teammate.
Mon, May 2, 2011
With a focus on food from around the world, the chefs must create their own unique salad for the Quickfire Challenge this week. For their Elimination Challenge, the chefs are dispatched to different ethnic neighbourhoods to purchase their ingredients. Using those ingredients, they must create a hot and a cold dish that is inspired by different world cuisines.
Mon, May 9, 2011
For the Quickfire Challenge, the chefs must properly butcher a whole pig. In the Elimination Challenge, the chefs use the same pork they butchered to create dishes at George Brown Chef's School for a cocktail party in support of Food Banks of Canada. Senior students from the Chef's School at George Brown lend a helping hand.
Mon, Jun 20, 2011
The chefs are challenged to take haute cuisine to the street. For the Quickfire Challenge, they create two distinctive dishes with international flair that can be served from a street cart in Toronto's Nathan Phillips Square. In their Elimination Challenge, they choose from a selection of seafood to create three distinct dishes in a very short period of time.