The competing chefs are transported to Beijing to master the hot pot; they take on the cuisines of Tel Aviv, Israel, and Accra, Ghana, where the final two chefs must create a dish using plantains and cassava.
On the first virtual stop in Oaxaca City, the chefs cook with grasshoppers.
The competing chefs start in Mexico City with a taco duo. Then they must create a Hawaiian plate lunch using the diverse regional ingredients of Maui, Hawaii. In Addis Ababa, Ethiopia, the finalists create a vegan platter with no utensils allowed.
The competing chefs travel virtually to Florence, Italy, and must make pasta from scratch. Then three chefs move on to Memphis to make low-and-slow barbecue. In Kyoto, Japan, the final two must cook fresh tofu for the one and only Chef Masaharu Morimoto.
After stops in India and Peru, the final challenge puts the chefs in Paris.
Robert Irvine
Host
