Rescates culinarios con Robert Irvine

Robert Irvine's largest challenge is a 2,900-passenger cruise ship in Ketchikan, Alaska! 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 in less than eight hours.

It's the 60th anniversary of the Air Force, and Sheppard Air Force Base in Wichita Falls, Texas, is throwing a party to celebrate! Robert Irvine's orders are to create a gourmet meal for 1,000 decorated officers and VIPs in only 10 hours.

At the Maryland Renaissance Festival, King Henry VIII challenges Robert Irvine to create a feast fit for a king and 30 guests, but he can only use 16th-century ingredients, tools and cooking methods.

Robert Irvine is challenged to create a celebration dinner for the 30th anniversary of the Big Apple Circus. The hard part is satisfying the palates of the people of many nationalities that work with the circus.

Robert Irvine heads to the West Hershey Chocolate Factory in Pennsylvania to receive his mission. He must feed 150 factory workers, executives and guests a gourmet five-course plated dinner that incorporates chocolate into each course.

Robert Irvine's oceanside challenge is to create a luau for 150 people including resort guests and Hawaii natives. Renowned Hawaiian chef Sam Choy gives him a lesson in luau food, and Robert works with locals to get the meal done in time.

Robert Irvine heads to Santa Fe, NM, where he's challenged to prepare a quintessential New Mexican meal to commemorate the 400th anniversary of the city. He has six hours to cook for 60 guests using only traditional methods outdoors.

Robert Irvine's mission is to create a gourmet menu that fuses Asian and Irish cuisines, with hors d'oeuvres and a four-course plated dinner, for 150 wedding guests in nine hours. The menu must take into account some dietary restrictions as well.

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 surprise guest chefs from his past.

The heat is on for Robert Irvine to cook a celebratory dinner for 75 firefighters congratulating their colleague on a big promotion. He has seven hours to navigate a tiny kitchen and some inexperienced helpers to make this meal memorable.

Robert Irvine's mission is to feed 225 audience members at the DC Improv Comedy Club. He has to make a three-course plated dinner plus four entrees using 15 ingredients that the improv troupe has brought for him.

Robert Irvine has just seven hours to get a crash course in brewing and create a five-course gourmet meal using Michelob Craft beers for 100 of the top brewers and tasters at Anheuser-Busch in St. Louis.