Los peores cocineros

Chefs Anne Burrell and Carla Hall welcome 14 horrible cooks to culinary boot camp. The recruits are asked to make their favorite homemade dishes to show off their cooking chops, or lack thereof, and chefs Anne and Carla choose their teams.

The recruits learn how food gets from the farm to their fork, and then chefs Anne Burrell and Carla Hall teach them to make meatless meals. In the main challenge, the recruits must cook farm-to-table dishes pairing a seasonal fruit and meat.

Boot camp gets a retro, '80s makeover, and the recruits use their palates and culinary senses to learn about different sauces in a zany game. In the main challenge, the recruits are tasked with making the ultimate saucy dish, enchiladas.

The recruits learn about flavor pairings in a wacky sandwich tasting game and then put their own spin on fried chicken sandwiches. In the main challenge, they rock and roll while creating unique roulades.

It's time for the recruits to conquer the sea, first by playing a seafood identification game and then by whipping up steaming bowls of mussels. In the main challenge, the chefs task their recruits with making seafood risotto.

The recruits get a crash course in cake decorating from pastry chef Zac Young and then have to decorate cupcakes. In the main challenge, they return to the savory side as they're asked to make fresh pasta from scratch.

The recruits learn how to cook an elaborate breakfast spread. Then they hope to earn a spot in the finale as they execute dishes requested by their loved ones and serve them family-style for the remaining recruits and chefs Anne Burrell and Carla Hall.

Anne Burrell and Carla Hall teach their final two recruits how to make a three-course, restaurant-quality meal. Judges Adrienne Cheatham, JJ Johnson and George Mendes sample the recruits' final dishes in a blind taste test and award the $25,000 prize.