A strong appetizer round with escargot and onion rings leaves the judges wondering who should be chopped. Things heat up in the dinner round as one chef's rabbit is underdone and another's is cooked to a crisp.

Chefs show they've got skin in the game with excellent uses of epiderm in the first round. One chef attempts the im-pasta-ble in the entree course. Chefs mustn't flake out over dried mashed potatoes and fennel in the final round.