Los peores cocineros

24 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 10 recruits take a trip to Arirang Hibachi Steakhouse. In their first "skill drill," 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.

To show the importance of multitasking, each chef teaches their team how to make fresh pasta, filling and sauce.

Each chef teaches their two recruits a complicated dessert. Then, to test their retention of the recipe, the recruits must teach the dish to people who know 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: to prepare a three-course meal for food critics.