The Big Brunch

Dan and fellow judges Sohla and Will welcome ten chefs to The Big Brunch kitchen for a chance to fulfill their dreams with a $300,000 prize. Their first challenge: create a starter and main celebrating their culinary past and future.

The chefs crank up the heat when they’re asked to create a hangover cure cocktail and small bite followed by a diner-inspired main course. But while this boozy brunch will see new chefs rising to the top, one hopeful will be sent home.

After getting a seasonal surprise at a farmers’ market, the remaining chefs are tasked with creating vegan and vegetarian dishes. Back in the kitchen, Danielle feels pressure to prove she’s more than a baker, and old wounds open for Catie.

For Carb Day, the chefs are tasked with their most difficult challenge yet: create a two-bread starter and a main dish featuring leavened dough. Can the chefs step out of their savory comfort zones to take on experienced baker Danielle?

It’s Fine Dining Day, and the six remaining chefs attempt to impress the judges with flavor packed amusebouche Starters. The Main brings a new twist as the chefs are placed into teams, each tasked with creating a three course fine dining tasting menu. The chefs soon learn this surprise challenge is a test not only of collaboration but also in leadership.

With James Beard Award-winning pastry chef and creator of the Cronut, Dominique Ansel, dropping by for the Trendsetting Starter challenge, the stakes have never been higher for the final five chefs. But after a less than impressive first judging, Dan, Will, and Sohla shock the chefs by revealing yet another surprise for the Main.