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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?
Fine Dining Day sees the chefs impressing the judges with their flavor-packed amuse-bouche starters and a surprise test in collaboration when they’re placed in teams to create a three-course tasting menu for the mains.
The final five chefs are eager to impress legendary pastry chef Dominque Ansel with their Trendsetting starters, but after a disappointing showing, Dan, Will, and Sohla reveal a shocking surprise for the main.
It’s the Big Brunch Holiday Party, and the remaining chefs are tasked with creating festive party dishes. With the finish line in sight, J reflects on family, while Roman and Danielle are reminded of what’s at stake back home.
With the help of some special guests, the finalists prepare to bring their A-game for the $300,000 grand prize. Their last challenge? Prepare 3-5 dishes and an effective business pitch to make their culinary dreams come true.
