Top Chef

The chefs return to their suite after Judges’ Table to find a note along with the entire box set of The Modernist Cuisine by Nathan Myhrvold. He will be the guest judge and the six-volume set of books is their homework. For the Quickfire, the chefs must create something that’s impressive and creative, but also tastes amazing. For the Elimination Challenge, the chefs split into teams and face off in an ultimate BBQ showdown. After all, what’s more Texan than a good ol’ fashioned BBQ? The fans will decide which team has the best BBQ. Guest judge Nathan Myhrvold joins Gail Simmons, head judge Tom Colicchio, and host Padma Lakshmi.

The chefs are set loose in downtown San Antonio with a bike and $100 where they must find their ingredients and create a dish for Pee-wee Herman’s dinner party. Pee-wee Herman joins Gail Simmons, head judge Tom Colicchio, and host Padma Lakshmi at Judges’ Table.

The final four chefs arrive in Whistler, British Columbia for a Top Chef twist on the Olympic games.

The chefs have already hit the road on the way to the next city when Padma stops them at a roadblock -- surprise, it’s the next Quickfire Challenge!  In this week’s Quickfire, the chefs create a delicious dish using only ingredients found inside a standard survival kit. In the Elimination Challenge, the chefs cook for Dallas high society. In this progressive dinner party, they’ll be in one of the wealthiest neighborhoods in town, cooking and serving in three different houses.They will be split into groups and assigned to serve the appetizer in one house, entree in the next, and then dessert in the final house. Guest judge John Besh joins Gail Simmons, head judge Tom Colicchio, and host Padma Lakshmi.

Everything’s bigger in Texas! This season brings 29 chefs to the Lone Star state where only 16 will advance to the competition and earn a Top Chef coat. In this premiere episode, the chefs will be split into 3 groups and must excel in their challenge in order to move on to the competition. Some will advance, some will be on the bubble and get a second chance to cook, and some will go home. Returning this season are host Padma Lakshmi, head judge Tom Colicchio, and Gail Simmons from Food & Wine magazine. Joining them this season are judges Hugh Acheson and Emeril Lagasse. 

Finale. For the final challenge, each chef will take over a restaurant in Vancouver where they will have the chance to design a four-course meal for the judges and unbeknownst to them, friends and family.

The final three chefs must create a dish and cocktail that fuses the concept of fire and ice into one cohesive dish, a culinary testament of their journey from blazing Texas heat to blistering Vancouver cold.

In this week’s Quickfire, the chefs create a dish that complements well with tequila. Tequila pairs well with anything spicy, grilled, served with salsa accompaniments, or flavored with citrus. In a double elimination, the game is on as the cheftestants pair up and cook for a group of famous chefs sharing a common thread -- their love of hunting. Our chefs will be asked to form teams of two then each team will be assigned a famous chef and his/her favorite game. In a twist, it will be up to the chefs to decide which three teams are on the bottom and therefore helping to determine which one team will go home. Guest judge Tim Love joins Hugh Acheson, head judge Tom Colicchio, and host Padma Lakshmi. 

In this week’s Quickfire, the chefs create a dish stemming from one of four mother sauces. They will explore the endless possibilities of this classic technique and go back to the basics of haute cuisine. They’ll each select one of the four mother sauces -- Béchamel, Espagnole, Velouté, and Allemande -- to work with. The stakes are high in the Elimination Challenge as the chefs create their best steak dish for the annual Cattle Baron’s Ball. The chefs will be putting out a progressive four-course beef menu for 200-seated guests. They’ll have to work together to plate every last dish before 50 waiters enter to pick-up the plates. It’s high society -- suits with cowboy boots, big hair, and even bigger stakes, because if there is one state who knows a thing or two about how a steak should be cooked, it’s Texas! Guest judge Dean Fearing joins Hugh Acheson, head judge Tom Colicchio, and host Padma Lakshmi.

The chefs must create a delicious dish that will impress their mentors to advance to the finale. Host Padma Lakshmi, along with Hugh Acheson, Gail Simmons, and head judge Tom Colicchio will determine which final four chefs will advance to the finale.  

There are tons of rattlesnakes all over the state of Texas, so why not make a dish out of one? In this week’s Quickfire, the chefs are challenged to create a savory dish from rattlesnakes. In the Elimination Challenge, the chefs must create a feast and cater to a Quincinera party, a coming of age celebration in the Mexican culture. San Antonio is rich in Mexican culture and lifestyle, from food to music, and art. Our chefs are providing a 100% authentic Mexican feast using all original Mexican ingredients. Guest judge Johnny Hernandez joins Hugh Acheson, head judge Tom Colicchio, and host Padma Lakshmi.

You think a jalapeno pepper is hot? Think again. The chefs turn up the heat in this week’s Quickfire to create a spicy, savory dish using some of the hottest peppers around. The chefs get a choice of one pepper to incorporate in their dish. The hotter the pepper the chef uses, the higher the value of prize money at stake if they win. The chefs head to the rodeo in the Elimination Challenge, where they’ll get to see some of Texas’ finest cowboys in action. The chefs will be taking over the food court at the rodeo and taking part in their own competition -- a chili cook-off! Guest judges Mary Sue Milliken and Susan Feniger from Top Chef Masters and Two Hot Tamales join Gail Simmons, head judge Tom Colicchio, and host Padma Lakshmi.

Restaurant Wars is back! Everything’s bigger in Texas and in this Top Chef favorite, the chefs split into teams and must create a restaurant from the ground up -- from design to signage, logos to menus, and everything in between. Judges Hugh Acheson and Emeril Lagasse join head judge Tom Colicchio and host Padma Lakshmi.

Eleven chefs have excelled and moved on to the competition. Now the remaining chefs must rise to the challenge to earn a slot in the final 16. In the final heat, the final 10 chefs must decide amongst themselves which one of among 10 ingredients they will use to create a dish. Those who advance will earn a Top Chef coat, those who don’t will go home, and those who are on the bubble will compete in a final cook-off. In a new twist this season, eliminated chefs will have an opportunity to re-enter the competition by winning a series of challenges against their fellow eliminated chefs in a separate competition called Top Chef: Last Chance Kitchen. Host Padma Lakshmi, along with Hugh Acheson, Emeril Lagasse, and head judge Tom Colicchio will determine which chefs will advance to the competition.

Top Chef: Texas Reunion Special. Andy Cohen talks to season nine’s chef'testants and judges – host Padma Lakshmi, head judge Tom Colicchio and judges Gail Simmons, Emeril Lagasse and Hugh Acheson. Cohen will answer viewers' questions and dish on season nine's good, bad and overcooked.

This week’s Quickfire will reach out to its fans via Twitter, as they follow instructions tweeted live by fans and create a dish based on what they want the chefs to do. Whenever Tom sees an idea he likes, he will call it out in the room. No matter which direction the chefs thought they were taking their dish, they will have to switch it up based on the latest tweet. For the Elimination Challenge, the chefs have a chance to reflect and pay homage to the person who taught them how to cook by making a “tribute dish” in their honor. Legendary singer and cookbook author Patti Labelle guest judges, along with Emeril Lagasse, head judge Tom Colicchio, and host Padma Lakshmi.

A good chef should be able to make a fantastic dish regardless of the kitchen tools and knives available to them. For this Quickfire, all of the toys in the kitchen are taken away, and for $20,000, the chefs must create a delicious holiday stuffing dish using only their two hands. For the Elimination Challenge, the chefs cater a launch party for the US Open, one of the most prestigious tennis tournaments in the world.

The chefs prepare a traditional three-course Italian meal in one of New York's most famous and exclusive restaurants, Rao's.

For the first time ever, Head Judge Tom Colicchio picks up his knives in the kitchen. In this week’s Quickfire, the chefs must beat his time in making a dish. For the Elimination, the chefs go to Chinatown and make dim sum for hundreds of locals.

The chefs appear on 'Late Night with Jimmy Fallon' and cater the host's birthday party.

The chefs cook for Bahamian Royalty with minimal cooking equipment.

The chefs head to Ellis Island where they are tasked with creating a dish based on their heritage.

The All-Stars are back in the Top Chef kitchen. In the first Quickfire Challenge, chefs from each season work as a team to create a dish for ultimate bragging rights as the best season ever on Top Chef. In the Elimination Challenge, the chefs must recreate the dish that sent them packing the first time around. Anthony Bourdain appears in a recurring role at the Judges' Table.

The chefs cater an upscale lunch party for the Nassau Yacht Club’s 80th anniversary, which includes the Commodore and his friends as guests.

In the last Quickfire of the season, the chefs design a challenge for one of their competitors, but there is a twist. For the Elimination Challenge, the cheftestants make legendary chefs Morimoto, Wolfgang Puck, and Michelle Bernstein their “Last Suppers.”

For the Quickfire Challenge, the chefs must make a cookie that pleases the 'Sesame Street' gang.

In this week’s Quickfire, the cheftestants' cooking, speed, and accuracy with a knife are put to the test. The chefs compete in teams in a mise-en-place relay race to push a big red button starting a countdown clock for everyone else. In the Elimination Challenge, the chefs cook in four of New York's finest restaurants.

In this Quickfire Challenge, pop star Joe Jonas of the Jonas Brothers, challenges the chefs to create a snack for children enjoying a sleepover at the American Museum of Natural History. For the Elimination Challenge, the chefs cook breakfast inspired by a dinosaur's diet for the kids and their parents. Season 1 host, Katie Lee Joel, returns to the show as a guest judge.

The chefs prepare dinner for an illustrious panel of guest diners who will help determine the finalists.

It all comes down to this. The final two chefs battle it out to come up with and implement their vision for the ultimate dining experience. Only one will earn the title that eluded them the first time around –- “Top Chef.”

The 17 new cheftestants team up for their first Elimination Challenge in which they must create a dish that represents their own constituency, where they are from and what they represent.

In the second episode of Top Chef D.C. the cheftestants support First Lady Michelle Obama's Let's Move! campaign to fight childhood obesity. The chefs must take over the cafeteria at the local middle school and create healthy, kid-friendly meals spending only $2.68 per child, which is the reimbursement rate schools receive for each child who is eligible for free lunch through the National School Lunch Program.

The chefs prepare a classic picnic feast for Capitol Hill interns at Mount Vernon.

For the Elimination, the chefs are tested on their level of hospitality service, creating a menu suitable for Hilton Hotels and Resorts' global travelers.

The cheftestants get crabby this week when the Quickfire requires them to cook with mounds of D.C.'s most famous ingredient, the blue crab. For the Elimination Challenge, they go to a Virginian farm to cook with fresh ingredients.

The chefs battle it out in a culinary version of the Cold War. The cheftestants are divided into two groups and each team must create one cold entrée.

The cheftestants attempt to create culinary delights that can be speared with a toothpick and served at a Congressional party for the Quickfire Challenge. For Elimination, they must prepare a power lunch at the city's elite Palm restaurant.

The chefs must cook exotic Ethiopian cuisine for the Quickfire, and for the Elimination are tasked with creating a dish based on one of the foreign embassies in D.C. Chefs, ambassadors and dignitaries representing each country join in the judging.

Wedding bells are a’ ringing. In the second episode of Top Chef: Las Vegas, the cheftestants will have to adapt swiftly to a city famous for its quickie marriages by catering to a poolside bachelor and bachelorette party. It’s a battle of the sexes when they are forced to compete in teams of men vs. women. Celebrity chef Todd English serves as guest judge.

The remaining contestants must corral their wits and skills after a night spent under the stars when they're asked to perform chuckwagon duties for some local cowboys. Guest judge: Tim Love.

The contestants cater a dinner for the chefs in the Macy's Culinary Council, but first they must make it through the QuickFire where Lady Luck again holds all the cards – or rather reels.

Natalie Portman is guest client tonight as the chefs fix her and her friends dinner at craftsteak, Tom Colicchio's Las Vegas restaurant.

The cheftestants must roll up their culinary sleeves when they are asked to put on a show and deconstruct a classic dish for the masters of illusion, Penn and Teller.

The chefs create their version of Charlie Palmer's annual Pigs & Pinot event at his restaurant Aureole, hoping to perfectly pair their pork dishes with wine.

The dreaded round returns, this time in an existing restaurant, and the chefs will have to watch their Ps and Qs, because the guest judge owns the restaurant.

The 17 new cheftestants are in for a sweet surprise when they team up for their first challenge to create a dish based on their own signature vices. World-renowned chef Wolfgang Puck serves as guest judge.

The cheftestants continue their competition.

It’s time to load up ‘em up and ship ‘em out when the elimination challenge calls for feeding the famed Thunderbirds – the Air Force's most elite demonstration team. The chefs are given limited time and supplies to create a plentiful meal for the masses at Nellis Air Force Base. Mark Peel, owner of Campanile restaurant in Los Angeles, guest judges.

This week's challenge takes its inspiration from the Bocuse d'Or Culinary Olympics, one of the most prestigious cooking competitions in the world. Guest judges include Jerome Bocuse and Thomas Keller.

Las Vegas chef'testants will be whittled down week by week as they compete to outshine their competition.

Las Vegas chef'testants will be whittled down week by week as they compete to outshine their competition.

The 17 Top Chef: Las Vegas chef'testants will be whittled down week by week as they compete to outshine their competition.

The contestants are put to the test when they must pair up to make the perfect French dish for some of France's culinary greats.

Television host, author and magazine publisher Martha Stewart guest judges the quickfire challenge. In the spirit of the holidays, the chefs use their skills to give back to the community by catering a Christmas cocktail party hosted by special guest judge, actress and foodie Natasha Richardson.

It's time for the big city chefs to head to the country. The remaining chef'testants must shop for the freshest of ingredients at Blue Hill Farm and then work with what they have to create a feast for the farm workers themselves. Dan Barber, chef and co-owner of Blue Hill restaurant in New York City, serves as guest judge.

Bright knives, Big city. The fifth season of Top Chef takes place in the Big Apple.

Bright knives, Big city. The fifth season of Top Chef takes place in the Big Apple.

The quickfire challenge demands the chefs create a sweet treat without using any sugar and in the elimination round, the chef's must serve to an interesting crowd. Toby Young, food critic and best-selling author joins the judges table as Michelin and 5AA Rosette award-winning chef Jean-Christophe Novelli, serves as guest judge.

The holiday season has arrived, and the chef'testants have a lot to be thankful for. And this year it's not just family these cooks must impress; but also six-time Grammy Award-winning rock band, Foo Fighters, as they join the band for a tour stop in Syracuse, New York. Grant Achatz, American chef, restaurateur and recently named Best Chef in the United States for 2008 from the James Beard Foundation, serves as guest judge.

The chef'testants get the opportunity to cook in one of the best restaurants in the world, three star Michelin winner Le Bernadin. Their final product will be judged by renowned chef, Eric Ripert.

Top Chef: New York returns for its fifth season, bringing seventeen promising chefs to The Big Apple. Drawing inspiration from New York's diverse cuisine, the chef's team up in their first challenge to shop in various neighborhoods around the city to ultimately craft dishes influenced by the ethnic flavors of their chosen districts

It's baaaaaaack! The always-anticipated episode, Restaurant Wars – where the chef'testants must create every aspect of a restaurant in 24 hours – and the heat is on. Restaurateur Stephen Starr, owner of Starr Restaurant Organization (including Buddakan and Morimoto in New York), serves as guest judge.

In the second episode of Top Chef: New York, the chef'testants find themselves at Tom's flagship restaurant, Craft. They are challenged to cook and serve lunch to real customers - who may be their biggest critics yet. Successful restaurateur, food expert and entertainment authority Donatella Arpaia serves as guest judge.

It's time for the Super Bowl and nothing goes better with the all-American pastime than good food! The remaining chefs battle it out in a Super Bowl-themed cook-off against seven all-stars from previous seasons.

It's time for the knife off. The final five chef'testants learn who will be cooking the last supper on "Top Chef: New York." It's their last chance to impress the judges before the finale and things get heated as the chef'testants pull out all the stops to avoid being cut.

The fourteen remaining chef'testants vie for a chance to display their skills on the nations highest rated morning program, "Today." The winner of a super fast food demonstration challenge will get the booking, with the chance to display their unique culinary expertise on live network television. Celebrity Chef and author Rocco DiSpirito serves as guest judge.

Bright knives, Big city. The fifth season of Top Chef takes place in the Big Apple. FINALE.

Season 4 starts with the new chefs arriving in this year's host city, Chicago. They are treated to deep dish pizza at the original Pizzeria Uno and got to know each other a bit better and, of course, scope out the competition.

This week, the remaining chefs really got a taste of Chicago. First, in the Quickfire Challenge. Padma challenged them to create upscale tacos for renowned Chicago Chef Rick Bayless. While some chefs, like Richard and Andrew, rose to the challenge, reinventing their tacos with luxuriousingredients, other chefs, like Spike, refused to elevate the "street" taco.

This week's episode was full of challenges. First, in the Quickfire Challenge, the chefs had to create a rice dish in 15 minutes for Padma and Chef Art Smith! In the Elimination Challenge the chefs not only had create a healthy entree for a family of four ... but their budget was only $10 ... and they had pint-size sous-chefs! All of the chefs rose to the challenge, but not all created memorable dishes.

This week, the chefs mixed their business with a little pleasure. But first, they were tasked with a Quickfire Challenge to demonstrate their technical skills to none other than Chef Daniel Boulud. The majority of the chefs simply put their knife skills to the test, with Dale proving the most impressive to Chef Boulud. For the Elimination Challenge, the chefs were once again divided into teams, this time into teams of two, where they had to create a five-course meal inspired by each team's favorite movie. In another fun twist, the teams, Willy Wonka, Good Morning, Vietnam, Talk to Her, Il Postino, and Top Secret, were also cooking for a group that included film critic Richard Roeper and actress Aisha Tyler.

After a hiatus, the Final Four return rested to Puerto Rico to duke it out in Part 1 of the two-part finale. For the Quickfire Challenge, the chefs have to create two plantain dishes for Padma and Guest Judge Wilo Bennet. Stephanie's frituras impress both judges and she gains the advantage of choosing her competitors sous-chefs for the Elimination Challenge. The twist? The sous-chefs are
past cheftestants! She takes Dale; Richard is paired with Spike; Nikki goes with Antonia; and Andrew works with Lisa.
The Elimination Challenge is to butcher a whole pig and create dishes for a garden party at a Puerto Rican official's home.

After a hiatus, the Final Four return rested to Puerto Rico to duke it out in Part 2 of the two-part finale.

This week's episode was all about the meat. First, the chefs had to butcher their own Tomahawk chop to create a dish for famed Chicago chef Rick Tramonto. Spike was lauded for his excellent
butchering and got the advantage of choosing his proteins first in the Elimination Challenge. For theElimination Challenge, the chefs had to create an appetizer and an entree to be served at Tramonto's Steak and Seafood ... to Top Chef winners Harold Dieterle, Ilan Hall, and Hung Huynh.

This episode was all about improvising. But first, the chefs had to deal with the Top Chef curse that is creating a dessert. While most of the chefs were prepared with recipes, others winged it. This strategy seemed to pay off for Richard, whose innovative dessert even impressed guest judge Johnny Iuzzini. The chefs were then taken to a Chicago staple -- The Second City. They were not only treated to a show, but became part of the show! Audience members threw out color, emotion, and ingredient names, which were to become the inspiration for the chefs' dishes. It wasn't too long after the chefs formed pairs that they were thrown another curveball -- no electrical mixers! So, the chefs improvised

Well, it happened -- the most highly anticipated challenge (besides the finale of course) of the season. Restaurant Wars started off at a fast pace with the chefs have to work a short order line making eggs for some lucky Chicago eaters. Most of the chefs had a pretty difficult time with it, but Antonia rose to the challenge, winning a pretty significant advantage in the Elimination Challenge --choosing her team. Antonia stuck with her Restaurant Wars team of Richard and Stephanie to reate "Warehouse Kitchen," a gastro-pub-inspired restaurant. Dale, Lisa, and Nikki formed "Mai Buddha," an Asian cuisine-inspired restaurant. Both teams were allowed to choose one former contestant to help them out. While Warehouse chose Nikki to help them roll out some paste, Mai Buddha enlisted Jennifer.

This week, the chefs focused on good, healthy food. First, the Quickfire Challenge brought the return of Season 2 favorite Sam Talbot who challenged the chefs to bring the sexy back to the salad. And they had a whopping 45 minutes to do so. Spike's "sensual" beef salad came out on top. Although he didn't get immunity, Spike had the advantage of choosing an item from each food group that the other chefs couldn't use in the Elimination Challenge, where the chefs had to create a healthy and hearty lunch box meal for a Chicago police department.

This week it was all about Da Bears, but first da beer. The chefs first had to create a simple dish to complement a beer they chose. For the Elimination Challenge, the chefs had to prepare food for tailgaters at Soldier Field. While the crowd seemed to be happy with the most of the choices, there was some disappointing fare.

Before the chefs got to any cooking in this episode, they had to prove their palate skills. Blindfolded, the chefs had to taste items and tell Padma and Guest Judge Ming Tsai which was of higher quality. While a couple chefs came close, Antonia's palate prevailed. For the Elimination Challenge, the chefs were, once again, put into teams to create first courses based on the four elements of Fire, Earth, Water, and Air for a Meals on Wheels event.

Before going to war, the chefs first had to prove their skills in a speed challenge. While some chefs like Andrew, Lisa, and Stephanie shined, others suffered. The win went to Richard, Antonia, Andrew, and Stephanie, and that gave them the advantage of choosing who they wanted to cook for in .... Wedding Wars! The winning Quickfire team chose the bride, while Nikki, Dale, Spike, and Lisa had to create a menu for the groom. The bride's team focused their dishes around "meat and potatoes" while the groom request an Italian-style menu.

This week's episode brought the chefs a little bit closer to nature. First, they visited Chicago's Green City Market to gather ingredients for their Quickfire Challenge where they had to create a dish using only five ingredients, not including salt, pepper, sugar, and oil.

Top Chefs have gotten tripped up by budgets, catering, and the trap that is dessert in seasons past, and it wasn't much different in this week's show. In the Quickfire Challenge, the remaining seven chefs were given $10, 20 minutes, and a specific grocery store aisle to create their dishes. The chefs had to work together to cater a party for designer Esteban Cortazar at Pure Nightclub. Overall, despite a few highlights, the chefs underwhelmed the judges, who included Dana Cowan, editor in chief of Food & Wine magazine.

Once the Elks were fed and Micah bid the ketchup-loving Americans farewell, it was back to the kitchen for a new quickfire challenge. The cheftestants were asked to make dishes complimentary to a wide array of Bombay Sapphire cocktails – not an easy task for chefs accustomed to wine.

After a successful, though controversial, run at grilling, the chefs returned - only to disappoint. The Quickfire Challenge found the chefs cooking with Miami seafood. The catch being, well, the catch. The Elimination Challenge called for the chefs to reinvent family classics like lasagna and franks and beans. While some of the dishes looked fine but lacked flavor, many were D.O.A.

Part One of the Season finale found the four remaining chefs refreshed - and a little out of practice - and in Aspen, Colorado. This time around the chefs were allowed to bring some personal culinary items. In the Quickfire, the chefs had to create a trout dish for renowned chef Eric Ripert. Before the challenge, Tom told the chefs that only one chef would be going home, leaving three for the finale. For the challenge the chefs had to cook elk for cowboys and cowgirls. While some of the chefs found themselves in their element, others were unfamiliar with the gamy meat.

What an edge-of-your-seat exciting finale! First, the chefs meet Tom and Padma to find out what their final challenge will be. After drawing knives, they are introduced to their sous-chefs who are non other than Rocco DiSpirito, Michelle Bernstein, and Todd English.

Top Chef didn’t waste any time on formalities in its super-sized season premiere. The newest contestants were surprised with a Quickfire Challenge that demanded preparation of an amuse
bouche. A few of the chefs felt they had something to prove when they got to the Elimination Challenge where they had to work with exotic proteins – some of the chefs had never even heard of.

After last week's elimination, the chefs needed a night out. And, they almost got one. But, on Top Chef, it’s always about the food. First, in a Coldstone Creamery Challenge that gave us a cavity just watching it, some of the chefs took the savory router while others stuck with the sweet. Then, the chefs got all gussied up after they were told they’d get to enjoy the Miami nightlife, but of course, they had to cook for the partygoers instead.

Getting past their group efforts from last week, this week’s episode found the chefs in for a few sweet (and spicy!) surprises. First, the Quickfire Challenge called for the chefs to create dishes for guest judge Maria Frumkin using the versatile frozen piecrust. The chefs were then told that they had to cater a Latin-inspired lunch for the popular Telemundo novella “Dame Chocolate.” The catch? They only had one and a half hours to complete it.

The remaining five chefs finally land in New York City. After taking in the sights and some street meat, they're off to their Quickfire at the famous Le Cirque, where they are greeted by renowned owner Sirio Maccioni. The chefs are treated to a special halibut dish, which they then have to re-create. The chefs then head to Lee Anne's second home, The French Culinary Institute. There, Padma tells them that they will have to make a dish using chicken, potatoes, and onions for the culinary legends and professors of the FCI.

Oh, Restaurant Wars, how you torture us so. In the Red Robin Quickfire Challenge, the chefs were asked to make inventive burgers for none other than Chef Daniel Boulud. Needless to say, the chefs were a bit awed.

A lot happened in this week's conclusion to Restaurant Wars, including the exit of one of this season's most accomplished chefs. First, the chefs competed in a Mise en Place Relay Race pitting chef against chef in a timed competition. Both teams also got a design boost from Madonna's brother, Christopher Ciccone.

It was a competition from the get-go as the chefs were awoken to the grumbles of Padma's stomach. She was hungry, and the chefs had to make her breakfast using their Breville blenders. Padma then informed the chefs that they would be going on a trip. But what she didn't tell them was that the real challenge would occur on the plane itself parked at Newark Liberty International Airport. The chefs worked with the culinary crew at Continental Airlines to create dishes that could be served to their Business Class members, and would be tested by their own elite flight attendants.

Tropical fruits abound in the second installment. Presiding over a scenic elimination is guest judge Norman Van Aken (Owner of Norman’s Restaurant in Miami/Orlando). Tom, Gail and Padma charge the chefs with catering a high-end gourmet barbecue party on the Intracoastal Waterway.

What an edge-of-your-seat-exciting finale! First, the chefs meet Tom and Padma to find out what their final challenge will be: to create a three-course meal with whatever ingredients they have brought with them and the ones provided for them. They write out a menu and submit it to Tom. Rather than serving one after another as in seasons past, they will all be serving head-to-head.

It’s a global experience in the second episode of “Top Chef,” as the chefs get an early morning wake-up call and head to the fish market for their quickfire challenge where they must prepare a scrumptious sushi meal. Helping to preside over a very emotional elimination is guest judge Ming Tsai, owner of the famed Blue Ginger.

Part 1 of the “Top Chef” Finale sees the final four cheftestants heading to the big island of Hawaii. First stop, a gorgeous lunch where the contestants are introduced to traditional Polynesian cuisine. Hope they pay close attention to what they’re eating because the next day each will have to create their own version of the same dishes. Each contestant must make two dishes for what will be a magical luau for the judges. Elia, Ilan, Marcel and Sam each sweat it out for a chance to cook another day.

It is time for the chefs to chill out and cool down as they make tasty ice cream in the third episode of “Top Chef.” For the elimination challenge, the chefs enlist the help of a firehouse to put a new twist on various childhood favorite foods.

It’s the holidays in the eighth episode of “Top Chef” as the chefs must serve up a party appetizer and a complementing Baileys cocktail mix in their quickfire challenge. Guest judging for this challenge is award-winning mixologist and owner of Culinary Cocktail Catering, Kristin Woodward from Oysters Restaurant in Corona del Mar.

The hit culinary series “Top Chef” is back with 15 rising chefs, one red-hot Los Angeles kitchen and some of the restaurant industry’s most renowned talent. In the premiere, the chefs dive straight into the heat with their first quickfire challenge where they have 30 minutes to shop for ingredients, flambé their dish and present it to the judges, including “Top Chef” season one winner Harold Dieterle. The winner of this flambé challenge will have immunity for the elimination challenge, where the competing chefs will face their toughest critics. New to the judges’ table this season is host, Padma Lakshmi, who joins Head Judge, Chef Tom Colicchio of New York City’s Gramercy Tavern and Craft Restaurants, and Gail Simmons of Food and Wine Magazine. Harold Dieterle, who plans to open his Manhattan restaurant Perilla later this year, will guest judge and help determine who stays and who must pack their knives to go home.

In the fourth episode of “Top Chef,” the challenges and the competition heats up as the chefs take on the difficult task of creating amuse bouche for the quickfire challenge. For the elimination challenge, the chefs visit a weight loss camp. In the end, the chefs will face the panel of “Top Chef” judges, who are joined by guest judge Suzanne Goin, owner of Los Angeles restaurants A.O.C. and Lucques. Someone is headed home and one person is closer to becoming the next “Top Chef.”

The chefs take a leap back in time on this week’s episode of “Top Chef” as they must create an entrée without modern day technology. Guest judging the challenge is surfer-turned-chef, Rafael Lunetta.

Love is in the air on this week’s episode of “Top Chef” as the cooks head to Santa Barbara. For the quickfire, they must create a sweet or savory dish featuring chocolate. For the elimination challenge, they must create a five-course romantic dinner for a restaurant full of celebrating couples. In the end, the remaining chefs will compete in the finale episode for the title of “Top Chef.” Guest judging is Chef Eric Ripert of Le Bernardin in New York City.

This week on “Top Chef,” the chefs must put their creative minds to the test for the quickfire challenge and use one of the seven colours of the rainbow to create a colour- themed three-item dish that is not only a treat for the taste buds, but also appealing to the eye. Ted Allen and Consulting Chef of Mauro’s Café at Fred Segal, Robert Ivan, serve as guest judges, and “Entourage’s” Debi Mazar makes an appearance in the episode.

Grab some antacid for this week’s episode of “Top Chef.” For their quickfire challenge, the chefs are presented with piles of revolting leftover animals parts -- including chicken feet, pigs' blood and lamb hearts -- and asked to create delectable dishes from the discarded ingredients. Next up the chefs must prove their resourcefulness for the elimination challenge. Guest judge Michelle Bernstein from the famed Miami restaurant “Azul” will help make the decision of who gets to stay and who must pack their knives and go home.

On the sixth episode of “Top Chef,” the contestants prepare for Thanksgiving. In their quickfire challenge, they take a look into their cupboards and must prepare a sophisticated dish using only canned goods. Guest judging in this episode is Anthony Bourdain, author of “Kitchen Confidential: Adventures in the Culinary Underbelly.” It’s a Thanksgiving the chefs won’t soon forget, although they’d like to try!

This week on “Top Chef” the chefs prepare their take on a gourmet version of the humblest of meals – the snack. Guest judging is San Francisco restaurateur Mike Yakura. For the elimination challenge, the chefs are split into two teams and must create a restaurant from the ground up.

Butchery is king as two giant slabs of beef on meat hooks await the chefs for this week’s Quickfire. For the Elimination Challenge, the chefs go back in time as they’re tasked with re-creating an original 1950s menu from one of the best restaurants in the country. Push comes to shove in the kitchen, as the chefs serve up the classics while trying to save themselves from a double elimination. Emeril Lagasse and Hugh Acheson join head judge Tom Colicchio and host Padma Lakshmi.

There are 15 chefs that make it to Seattle, with their sights set on the Top Chef title. As a surprising twist changes the course of the competition, one chef cranks up the heat her own way, and one turn of the Seattle Space Needle determines who will go home. Famed Seattle chef and restaurateur Tom Douglas joins Gail Simmons, Emeril Lagasse, head judge Tom Colicchio, and host Padma Lakshmi.

The pressure is on in this Quickfire as the cheftestants must impress culinary icon Wolfgang Puck with one of his favorite ingredients. In the Elimination Challenge, Restaurant Wars begins! The chefs will be cooking up new concepts for more than 200 people at the city’s premier food event, Bite of Seattle. Legendary restaurateur Danny Meyer joins as guest judge alongside Gail Simmons, head judge Tom Colicchio, and host Padma Lakshmi.

Chefs, ahoy! The cheftestants are setting sail for Alaska. While aboard, they’ll tackle a Quickfire of cruise ship proportions, elevating iceberg lettuce into a flavorful amuse bouche. For the Elimination Challenge, they must create a new spin on the cruise ship classic, Surf and Turf. The pressure is on to make the final four, and one cheftestant disembarks in a heartbreaking elimination. Guest judge Curtis Stone joins Hugh Acheson, head judge Tom Colicchio and host Padma Lakshmi.

It’s holiday time in the Top Chef kitchen, and a twist in the Quickfire will test the cheftestants’ ability to share as they cook up dishes based on their family lineage. Celebrities Anna Faris and Chris Pratt are returning home, and for the Elimination Challenge the cheftestants will cater their homecoming party. It’s a family affair filled with laughs for the Hollywood couple, but unfortunately for one chef it’s the end of the road. Guest judge Rick Moonen joins Gail Simmons, head judge Tom Colicchio, and host Padma Lakshmi.

Season 10 comes full circle as the chefs return to Craft in Los Angeles for Part 1 of the season finale. A Last Chance Kitchen winner is crowned and immediately joins the two remaining chefs. Tom puts his restaurant’s reputation on the line as he opens his doors and gives the final three free rein of his kitchen to create their own menus for dinner service. The pressure is on, the stakes have never been higher, and as if the challenge wasn’t hard enough, Tom dons his apron to play expeditor in the kitchen. The two chefs left standing will go head to head in next week’s season finale to determine who will be Top Chef. John Besh and Martin Yan join judges Emeril Lagasse, Hugh Acheson, head judge Tom Colicchio, and host Padma Lakshmi.

For the epic season finale, each finalist will cook the best five dishes in their culinary arsenal live in front of a studio audience that includes their friends, families and all previous nine Top Chef winners. In the end only one will be crowned the 10th Top Chef.... Will it be Kristen or Brooke? Hugh Acheson, Emeril Lagasse, and Gail Simmons join head judge Tom Colicchio and host Padma Lakshmi.

In this Quickfire, the cheftestants struggle with an entire pantry wrapped in aluminum foil. Tempers flare and competitive juices boil in the Elimination Challenge when the cheftestants fight it out in head-to-head battles that end in one chef going home. Season 4 winner and Food & Wine magazine’s Best New Chef, Stephanie Izard appears as guest judge, alongside Gail Simmons, head judge Tom Colicchio, and host Padma Lakshmi.

Helicopter! Dog sled! Glacier! The chefs experience an adventure of a lifetime in this glacial Quickfire. For the Elimination Challenge, Emeril and award-winning chef, Roy Choi cook an emotional meal to set the tone for the cheftestants. Josh is on 24-hour baby watch, and a panic attack threatens one chef’s ability to compete. In the end, only two will be victorious and move on to the final rounds in Los Angeles. Guest judge Roy Choi joins Emeril Lagasse, Wolfgang Puck, Gail Simmons, head judge Tom Colicchio, and host Padma Lakshmi.

It’s oysters on the half shell for Emeril. In this week’s Quickfire, the cheftestants must harvest oysters and serve them up for judge Emeril Lagasse. In the Elimination Challenge, the cheftestants cook for one of the hottest sports teams in Seattle. Padma makes her first appearance on roller skates, and one chef pushes everyone to their limits. Emeril Lagasse and Hugh Acheson join head judge Tom Colicchio and host Padma Lakshmi.

As the chef’testants dock in Juneau, Alaska, they are quickly put to task in a Quickfire focused on the local million-dollar export -- King Crab. Keeping to Alaska’s culinary roots for the Elimination Challenge, the cheftestants must impress the judges as well as the locals with their take on salmon and sourdough. It’s a bear of a challenge as each chef fights to be part of the final three. Guest judge Sean Brock joins Emeril Lagasse, Hugh Acheson, Gail Simmons, head judge Tom Colicchio, and host Padma Lakshmi.

Blades are drawn in this week’s Quickfire Challenge, and we’ll find out which cheftestants’ knife skills are truly on the cutting edge. In the Elimination Challenge, tribute is paid to the most memorable moments in Top Chef history, and sabotage is afoot when two chefs cook to save their lives. Judge Wolfgang Puck returns and is joined by culinary super stars Wylie Dufresne, Jonathan Waxman, and Chris Cosentino, as well as head judge Tom Colicchio and host Padma Lakshmi. 

The cheftestants team up and head to the “Soul of Seattle,” world-famous Pike Place Market, for an early morning Quickfire. The day doesn’t end there, as they will have to use their skill and imagination to highlight some of the rarest ingredients found at the market for their Elimination Challenge. Every team will have to work hard to impress, as they’ll be cooking for the artisans. Tom shocks the cheftestants with an unexpected Judges' Table. Gail Simmons and Hugh Acheson join head judge Tom Colicchio and host Padma Lakshmi.

It’s men versus women in this week’s episode, as the cheftestants go into Restaurant Wars with the hopes of impressing world-renowned restaurateur Danny Meyer. Relationships are tested as restaurants are built from scratch, and each team must try to overcome the destructive mistakes of one of their fellow chefs. Emeril Lagasse and Gail Simmons join head judge Tom Colicchio and host Padma Lakshmi.

The 10th anniversary season of Top Chef kicks off as 21 chefs from around the U.S. enter the kitchens of our judges -- Tom Colicchio, Emeril Lagasse, Hugh Acheson, and the newest addition, Wolfgang Puck. Each judge tests their group of cheftestants in their own real-world challenge, and only the best will move on to Seattle to compete for the title of Top Chef.

This ain’t your mama’s chicken and dumplings! In this week’s Quickfire, the chefs must make different varieties of dumplings from all over the world. In the Elimination Challenge, Tom and Emeril don their chef coats and take to the kitchen to lead teams in an epic Thanksgiving battle. No Turkey Day would be complete without a family fight, and the Top Chef family is no different. Guest judge and Food & Wine Editor-in-Chief Dana Cowin joins Emeril Lagasse, head judge Tom Colicchio, and host Padma Lakshmi.

In this Quickfire, the cheftestants are tasked with impressing the master of sushi, Katsuya. And it’s fried chicken for the Elimination Challenge as the cheftestants head to Tom’s Seattle digs to cook for a table full of culinary superstars. It’s an epic dinner service filled with big laughs and great stories. David Chang, Michelle Bernstein, Jon Shook, and Vinny Dotolo join judges Emeril Lagasse, Wolfgang Puck, head judge Tom Colicchio, and host Padma Lakshmi for a night to remember.

In the fifth episode of Bravo’s “Top Chef,” the chefs are blindfolded, fed rare ethnic cuisine, and then must identify the ingredients. They then hit the streets of San Francisco for the elimination challenge where each team must serve a variety of fusion dishes from handcarts and will be judged upon taste, creativity and customer satisfaction. Helping to judge this episode is Mike Yakura, a well-known culinary figure in this hometown of San Francisco and chef for the famed French-Asian Fusion and Vietnamese restaurant, Le Colonial.

In the second episode of Bravo’s “Top Chef,” the kitchen heats up as the contestants are challenged to cook up sweet dishes that are both sexy and erotic, under the watchful eye of the guest judges Elizabeth Falkner, owner of Citizen Cake, a celebrated patisserie and dessert hotspot in San Francisco, and Mistress S, who rush a fetish ball and knows a thing or two about eroticism. The two judges join Katie, Tom and Gail to help decide which scrumptious creations have made the cut and which one will send another chef packing their knives for home.

Gas stations and five-star cuisine are not typically paired together in the same sentence, but in this fourth episode of Bravo’s “Top Chef” the contestants are challenged to create tempting dishes solely from ingredients available in a convenience store. For the individual elimination challenge the chefs must face a group of critics who do not have time to wait – working mothers. At the end of the challenge, one chef will be sent home. Jefferson Hill of Neiman Marcus’ Rotunda is the guest judge.

A “Queer Eye” will be watching over the sixth episode of Top Chef and it will come in the form of the culinary expert of The Fab Five, Ted Allen. Known for his food and entertaining expertise on Bravo’s hit series Queer Eye, Allen will challenge the contestants to create a low cost appetizer using only the ingredients that he has pre-selected. Following this quickfire challenge, the chefs will then be asked to cater a dinner party for Ted Allen, Katie Lee Joel, Gail Simmons and tom Colicchio. At the end of the evening one chef will be sent home.

Only three potential Top Chefs remain, and this episode’s quickfire challenge will test their ability to get creative with junk food to make a tasty dish that could still be served to conscientious diners. On the other end of the spectrum, the next challenge gives the chefs a shaving of white truffle, a rare fungus that retails for two thousand dollars a pound. They must use this tiny, but revered fragment of fungus to create something delicious for some of Napa Valley’s most respected chefs. Featured Napa Valley chefs include: Phillippe Jeanty of Bistro Jeanty; Keith Luce of Press; Greg Cole of Celadon; James Devitt of Budo; Cindy Pawlcyn of Mustards Grill; Victor J. Scargle of Julia’s Kitchen at COPIA; Doug Keane of Cyrus; Todd Humphries of Martini House; and John Ash of John Ash and Co.

Something smells fishy in this episode of Bravo’s “Top Chef,” as the cook’s must dive into piles of slimy octopus and turn it into a tempting platter of seafood cuisine. Laurent Manrique of the famed San Francisco seafood restaurant Aqua will guest judge the challenge. Then it’s off to the playground for the elimination challenge where the chefs must create a lunchtime menu for kids at a local Boys and Girls Club. The chefs will soon find out that kids can be even more demanding that hungry adults. The chef who doesn’t please these picky palates will be eliminated.

In the seventh episode of Bravo’s “Top Chef,” contestants are asked to create a gourmet sandwich. The chefs will then move on to the elimination challenge, where they are put into teams and must come up with a new restaurant concept and put it into practice for one night only in an actual restaurant location. The chef who does not deliver will be sent home.

Viewers get an opportunity to see some of the dramatic moments from the previous challenges that did not make it into the preceding shows as all twelve chefs reunite with Katie, Tom and Gail. The episode also features new interviews with the contestants and judges reacting to their experiences during the course of the challenges, as well as their personal reactions as they watch the series on television. Contestants share their thoughts on how the series has also impacted their careers and lives.

The final three contestants head to the MGM Grand in Las Vegas for a week of high-stakes competition. Upon arrival to Sin City, the three finalists are immediately thrown into the fire and must showcase their technique, timing and guest service ability through a fast-paced room service challenge. Returning to the series for a guest appearance in the episode is renowned chef Hubert Keller, owner of San Francisco’s famous Fleur de Lys. One of the final three will be sent packing their knives at the end of the episode.

The remaining two chefs face-off for one final competition. In the end, only one chef will make it through the spectacular final competition to take the top culinary title. The winning chef will receive $100,000 in seed money to help encourage their culinary career, be featured in Food & Wine magazine, appear at the Food & Wine Classic in Aspen in June 2006, and most importantly, earn the prestigious title of  “Top Chef.” Their home will also be outfitted with a complete gourmet kitchen courtesy of Sears Kenmore. Lorraine Bracco of “The Sopranos” guest stars, helping to judge the final dishes.

Its wedding bells for the competing chefs in the eighth episode of Bravo’s “Top Chef.” The chefs are put into two teams who must pitch their catering concept to a gay couple that intends to marry in a commitment ceremony, and the couple will choose the most convincing pitch. The chef displaying the least ability to make a wedding dream come true will be sent home.

In the premiere episode of Bravo’s “Top Chef,” the cast will be thrown straight into the demanding kitchen of famed San Francisco restaurant Fleur de Lys for the quickfire challenge. In the individual elimination challenge, the chefs must prove that they deserve to stay in the competition by cooking up their signature dish. Guest judge Hubert Keller (famed chef and partner of Fleur de Lys) joins host Katie Lee Joel and judges Tom Colicchio and Gail Simmons to help make the decision on who must “pack up their knives” first.