Pride is on the plate as the chefs seek to represent their cultural heritage through distinctive duck appetizers. Then in the Entree Round, when one chef invents a very creative use for Serrano ham, will it be outstanding enough to get the judges to forgive a serious mistake?

In the Appetizer Round the chefs are challenged by edamame, shrimp, and problems with time management. Then when the three remaining chefs put their signature styles into flank steak entrees, the judges have a difficult choice to make.