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Chef Corbin Evans makes griddlecakes and serves them with smoked salmon.

Chef James Barrett makes chocolate cherry bread.

Chef Mitchell Kaldrovich makes Pan Seared Scallops.

Chef Terence Feury makes Braised Calamari with Fava Beans.

Chef Marc Orfaly makes crab cakes.

Chef Walter Staib makes curry chicken salad with rice and fruit.

Chef Georges Perrier makes Steak au Poivre.

Chef Scott Dalesandro prepares four seafood dishes using different cooking methods.

Chef Olivier Desaintmartin makes duck with a traditional French preparation.

Chef Darryl Harmon makes grilled octopus.