Guest Chef David Myers, far right, discusses the day's challenge with our three judges.
A mountain of whole ducks, prawns, and spicy sausages are revealed as the "mystery proteins" that the finalists will work with
Good-humored in defeat, Jennifer McDermott makes her exit, pan in hand.
|THE FINALISTS' JOURNALS|
Read more about this episode in the finalists' own words.
|John Paul Abernathy|
86'd in this episode
In L.A., our 11 up-and-coming chefs continue to sizzle and bake at Sona restaurant. David Myers, Sona's chef/owner, is serious about food, but he teaches the aspiring chefs that food elements can be playful. He introduces exotic flavors like Kaffir lime leaves, Indonesian long pepper, and purple Thai rice, all of which are made available to the contestants for their next challenge. But the unveiling of the mystery "proteins" really gets them going: whole ducks, prawns with heads, and spicy sausage. The challenge is for each finalist to take these main ingredients and cook a dish for the judges using only use the mise en place they prepared in episode 2.
In the kitchen the fight for burners ignites once again, with only one hour allotted for cooking. The judges, joined by Chef Myers, stand by to see how they do, peppering the contestants with "bake off" questions as they struggle to finish on time. In the end, Matthew Leeper impresses with a deeply flavorful Thai take on duck. But faced with the limitations of their mise en place — as well as space — a few prospects don't measure up. It's often true in the kitchen that "less is more," but Jennifer's single little dish is just not enough. Disappointed in herself, but gracious and good-humored in defeat, Jennifer becomes the next to go, pan in hand.