This week on Top Chef, the pressure's on. Two chefs were sent home last week (Eugene and Melissa) and so the field has gotten increasingly narrow and more competitive. This week, in the Quick Fire Challenge, the chef'testants have to make something delicious out of nothing but canned and processed ingredients, and do it all in just fifteen minutes. Can they do it? Check out above clip to see their reactions to the challenge.
For the elimination round, the big city chefs to head to the country to get as close to the source as they can for their ingredients, which all come from Blue Hill Farm. The challenge is to work with what they have to create a feast for the farm workers (as well as the judges). Dan Barber, chef and co-owner of Blue Hill restaurant in NYC, serves as guest judge.
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