Chef Robert Irvine must serve up a four course meal for 300 spellers ... and 800 adults for the Victory Dinner for the Scripps National Spelling Bee. He must also use ingredients that represent all 26 letters of the alphabet and incorporate them in the meal.
In this challenge, Robert heads to the south side of Chicago to feed a section full of 200 fans by the seventh inning stretch at US Cellular Field during a White Sox/Yankees game. Not only will he have to scrounge up all his ingredients inside the ballpark and cook in a tiny concession stand kitchen, but he will also have to throw out the first pitch before he can begin his task.
Chef Robert helps Episcopal Academy's class of 2007 celebrate their graduation with a meal for six hundred. He will have six hours, three Philadelphia school district lunch ladies and one sous chef.
Robert heads to one of the oldest bakeries in New Jersey where he has to work through the night to make sure the store is full of pastries and ready to make their morning deliveries. In total, he has to make 2,400 pastries, but the most difficult part: he's not a very good or experienced baker.
Robert's mission is to feed 1,000 hungry construction workers his version of an upscale Brown Bag Lunch. The catch, he will be cooking in two Salvation Army canteen trucks normally used for disaster relief. Robert will have just six hours to complete his mission. He must serve it high noon because the construction workers are on a tight time frame, only 30 minutes to eat and lunch begins at 12 on the dot.
Chef Robert must create upscale hors d'oeuvres for a fashion show on a New York City garden rooftop. He has eight hours to design a menu, shop and prepare food for 200 -- which seems like an easy task but getting through city traffic to go shopping will eat up half of his time! If this isn't tricky enough, he is given two sous chefs that may or may not be all that helpful.
In this challenge, Robert heads to Lake Tahoe to the American Century Championship Celebrity Golf Tournament. He has just six hours to feed a tent full of 250 celebrity players and tournament sponsors at the Edgewood Tahoe Golf Course. By the end of the final round of play, Robert must create a gourmet grilling experience in a beautiful kitchen on the greens.
Robert competes against special guest chef, Guy Fieri, in Camp Chen-a-Wanda's first Camp Cook-off. Fighting rain and heat and each other -- Robert and Guy compete like rabid teenagers for the title of Champion! Can Chef Robert complete this challenge and beat Guy Fieri or will it be Dinner: Impossible?
Chef Robert Irvine is sent on a wild shopping spree when the Mall of America celebrates its 15th anniversary.
Chef Robert arrives at Graceland to receive his challenge from Priscilla Presley. She asks him to dispel the myth that Elvis only ate junk food and make a down home country family-style dinner for one hundred -- of the over fifty thousand -- fans who have come to Memphis to celebrate Elvis.
Robert heads to the Magic Live! Convention in Las Vegas to feed 32 magicians and randomly drawn guests in nine hours. Not only will he have to learn to work with dangerous chemicals and unusual powders, but he will contend with distracting magicians and a disappearing sous chef named Neil Patrick Harris.
Robert heads to Pixar Animation Studios in the San Francisco Bay Area to feed 600 animators, artists and staff a lunch inspired by their own imaginations. His mission is to create a menu that is representative of three Pixar favorites: Finding Nemo, Cars and Ratatouille, and he has just six hours to complete the mission.
In this one-hour special, Robert will have less than seven hours to cook dinner for 1000 residents and volunteers of Biloxi, Miss., who have been hard at work rebuilding the city after Hurricane Katrina, but there's more to this mission than just cooking food. This dinner is also a welcome home for one Biloxi resident who has been waiting to see her home for two years! Robert will escort Ms. Brenda to her home where she will receive the keys to her brand new furnished home.
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