BJ Smith

Eight new chefs and eight returning chefs battle it out in Charleston, SC. The new chefs enter the kitchen first and must cook as many dishes as possible in one hour using a whole chicken. Then the veterans square off to reimagine shrimp and grits. In the end, the chef with the worst dish in each group will go head-to-head in a sudden-death cook off.

US Surgeon General Dr. Vivek Murthy, challenges the remaining chefs to make healthy vegetarian versions of traditional comfort foods. To make sure they get some physical activity in, they are only allowed to grab ingredients and tools from the pantry one at a time. Chef Alexander Smalls and author Toni Tipton-Martin ask the chefs to create dishes that pay homage to the matriarch of Southern cuisine. They will cook at Middleton Place, and serve a table of distinguished guests.

Padma and guest judge, Chris Cosentino divide the chefs into teams to compete in the Top Chef mise en place race. The same teams must go head-to-head and create a seven-course progressive meal with each dish featuring the same ingredient, the radish. They will battle it out in front of a group of "Top Chef" superfans. Richard Blais joins at the judges table. The team who wins the most courses will be safe.

The cheftestants are baffled to enter the kitchen to find it completely dark and empty. Their anxiety grows as the clock begins and the pantry doors open to reveal baking ingredients. With all signs pointing to a biscuit challenge, the chefs make a mad dash to create dishes. Chef John Currence arrives to choose the best biscuit. For the elimination challenge, barbecue master Rodney Scott tasks the chefs to work through the night to prepare a whole hog and three side dishes for 150 local BBQ lovers.

Padma and Nilou Motamed ring in the holiday season by having the chefs create dishes using a bizarre collection of ingredients and tools inside gift boxes. For the elimination challenge, culinary legend Mike Lata has the chefs tackle a challenge based on the Feast of the Seven Fishes. The catch is that they must use "trash fish." The chefs will serve a table of special guests.