Twenty-four of the country's worst home cooks come to New York City in hopes of participating in a 10-day Culinary Boot Camp with Chefs Beau MacMillan and Anne Burrell.

The ten recruits take a trip to Arirang Hibachi Steakhouse where they must learn to execute five fundamental knife cuts. Then, each chef teaches their team a Teppanyaki-style dish.

To illustrate the importance of flavor, the chefs provide the eight remaining recruits with a "blank canvas," jointly demonstrating a basic crepe dish.

The chefs teach their teams the importance of multitasking by making them cater a cocktail party.

Each chef teaches their two recruits a complicated dessert. Then, to test their retention of the recipe, the recruits must teach the dish to someone who knows even less about cooking than they do: high school football players!

The remaining two recruits meet their chefs at Boot Camp to devise and plan menus for their final challenge: preparing a three-course meal for food critics.