This week Chef Robert is in Ketchikan, Alaska, where he comes face to face with his largest challenge: a 2,900 passenger cruise ship! The ship is docked at port for the day and Robert's mission is to create a light buffet of hors d'oeuvres for a sail away party that will take place in seven and a half hours! To top it off, the kitchen is eight decks away from the serving area! Will Robert be able to cook full steam ahead or is this Dinner: Impossible?
It's the 60th Anniversary of the Air Force and Sheppard Air Force Base in Wichita Falls, Texas, is throwing a party to celebrate! Chef Robert's orders are to create a gourmet meal for 1000 decorated officers and VIPs with only ten hours to complete his task.
Here ye, Here ye, Chef Robert Irvine will cook for royalty at the Maryland Renaissance Festival. King Henry VIII has requested Chef Irvine's culinary expertise to create a royal feast fit for a king, his fiancee, Princess Anna of Cleves, and 30 guests.
Chef Robert arrives at the Big Apple Circus to a ring filled with performers. He receives his challenge from Carrie, the Host, and Barry, the creative consultant. They ask him to create a celebration dinner for the 30th anniversary of the circus. The hard part is satisfying the palates of the many nationalities that work with the circus. He has five hours to set up the dinner and buffet in the ring after the show.
Robert heads to the Hershey West Chocolate Factory in Pennsylvania to receive his mission. He must feed 150 factory workers, executives and guests a gourmet five-course plated dinner by 7pm incorporating chocolate into each course.
Chef Robert is given his challenge oceanside and told that he will have to create a luau for 150 people including resort guests and Hawaii natives. Renowned Hawaiian chef Sam Choi will give him a lesson in luau food and Robert will have to create multiple dishes with the food and equipment provided and work with some special local help. Can Robert speed up Hawaiian Time or is this Dinner: Impossible?
Robert heads to Santa Fe, N.M., where he faces the challenge to prepare a quintessential New Mexican meal to commemorate the 400th Anniversary of the city. Robert will have six hours to cook for the 60 guests using only traditional methods, such as horno ovens, in an outdoor 18th century kitchen and in 30-degree weather!
Robert's mission takes him to the Woodmark Hotel in Kirkland, Wash., where he is expected to create an unforgettable meal for a cross-cultural wedding! His challenge is to create a gourmet menu that fuses Asian and Irish cuisine for a couple who pushed up their wedding date six months to ensure the bride's ailing father could attend.
Chef Robert Irvine lands in Punxsutawney, Pa., to make a gourmet Groundhog Day breakfast for 250. He'll have to work through the night, and work through some rough patches with some surprise guest chefs from his past. If Robert can't make this mission a success, he may find himself in Groundhog Day all over again.
The heat is on Robert to cook a celebratory dinner for 75 firefighters congratulating their colleague in a big promotion. He has seven hours to navigate a tiny kitchen and some inexperienced helpers to make this meal memorable.
In this challenge, Robert heads to the DC Improv Comedy Club in Washington to receive his mission. Robert has just six hours to feed 225 audience members a gourmet three course plated dinner, including a four item entree incorporating a meat, chicken, fish and vegetarian dish. The catch is Robert must use 15 ingredients that the Improv troupe has brought for him.
Robert has just seven hours to get a cram course in brewing and create a 5-course gourmet meal using Michelob Craft beers for 100 of the top brewers and tasters at Anheuser-Busch in St. Louis.