With the help of guest chef judge Frank Randazzo, the contestants check out some exotic ingredients local to Miami.
The contestants arrive at the kitchen to find judges Ming Tsai and Todd English preparing a gourmet breakfast.
After his salmon terrine bites the dust, good-natured Yannick shows off his 86 pan.
|THE FINALISTS' JOURNALS|
Read more about this episode in the finalists' own words.
|John Paul Abernathy|
86'd in this episode
Guest Chef Judge: Frank Randazzo, Talula Restaurant in Miami
The seven remaining contestants arrive for some fun, sun, and ocean in Miami. But, the relaxing doesn't last for long as they head to Johnson and Wales University for a pop quiz on a chapter about terrines from Michael Ruhlman's new book. All of the contestants, except for Yannick, are familiar with the terrine, a cold pâté baked in an earthenware casserole that needs to sit overnight. The terrine challenge will test the important aspect of artistic ability. Guest chef Frank Randazzo of Talula Restaurant in Miami introduces some ingredients that are local to the Miami area, and the contestants draw cards to determine their terrine's main ingredient. Michael stays in the kitchen to offer insight and help. While the contestants are working, it seems that some important changes are taking place: Katsuji is becoming less cocky, and Katie seems to be breaking out of her shell. While Autumn's positive personality keeps her going, she needs to toughen up a bit if she wants to keep up in a fast-paced New York kitchen.
After their terrines have sat for the night, the contestants return to the kitchen the next morning to find the judges cooking up a gourmet breakfast. It seems that after 10 days, these chefs' hands were itching to treat their contestants — and also show them how it's done! After the rare treat of being served by the judges, it's the contestants' turn to serve their terrine creations. Overall, the judges are impressed with the terrines of various colors and flavors. However, they call out the two weakest: Katie for her lack of local ingredient use, and Yannick for the unpleasant pasty, mealy texture of his terrine. Both are criticized for their lack of artistic presentation for their plates, but in the end Yannick is presented with the infamous 86 pan.