Gail issues chefs their last challenge before the finale: Create a dessert disguised as an iconic savory dish from an international cuisine.Gail issues chefs their last challenge before the finale: Create a dessert disguised as an iconic savory dish from an international cuisine.
Buckle up. [LAUGH] You're going international. I love to travel. I will get on a plane in a heartbeat to go anywhere, so what I'm thinking is where is my passport right now? Your challenge will be to create a dessert inspired by one of these international cuisines. Okay. [LAUGH] Chris, you will select your cuisine first. That's tough. [MUSIC] I'll go French. I really don't know desserts from many of the other countries, but I know French pastry. Orlando? Spanish. Mathew? I'm gonna go Italian. Sally? I'm gonna go Cuban. I was an executive pastry chef out in northern Miami so I'm feeling pretty confident that I can make Cuban pastries. Your challenge is to create a dessert in disguise, it must look Exactly like and iconic savory dish from the country that you choose. Oh crap really? Oh my gosh. I thought we were gonna make Cuban dessert. When Gail tells us the actual challenge, I just want to kick myself. Disguising food is an art that requires creativity and technical skill. It may be a cliche, but we all know it's true, that you eat with your eyes first. In my restaurants, I always tell my chefs, my sous chefs and especially my pastry chefs, the food has to look beautiful on the plate when it gets to the customer. And don't forget, this has to taste good, too. It will. Yes it will. [LAUGH] We've gathered together an all-star table of savory chefs including Suzanne and our guest judge for the challenge, iron chef Cat Cora. I'm totally blown away. Cat Cora is like my chef idol. I'm really nervous about serving her. You'll have three hours to work here in the kitchen today and an additional four hours tomorrow. Remember this is your very last Challenge before our finale. Good luck. Your time starts now. [MUSIC]