Part 3/4:
The second round upped the ante, with the chefs tasked with incorporating kettle corn, chayote, applesauce, and roasted suckling pig into their entrees. The kitchen was a flurry of activity as they worked to craft dishes that would secure their spot in the final round. From barbecue-inspired pulled pork to a creative take on chiles rellenos, the chefs pulled out all the stops.
In the end, it was Chef Wade who was chopped, leaving Chef Danielle Saunders and Chef Lauren Gary to face off in the grand finale.
The final round presented the ultimate challenge: create a dessert using aracana eggs, bread flour, turbinado sugar, and goats milk. With only 30 minutes on the clock, the two chefs put their baking skills to the test, each determined to claim the $50,000 prize.