

TV-G

S1 • E1
A wedding challenge gives chef Robert Irvine 10 hours to plan an entire menu and prepare a gourmet meal for 200 guests.

S1 • E2
Preparing a game-day gourmet lunch for 40 Philadelphia Eagles executives, using only food and equipment acquired from tailgates.

S1 • E3

S1 • E4
An 18th-century meal is prepared for food historians in Williamsburg, Virginia, using only colonial ingredients and tools.

S1 • E5
Creating a five-course meal for 160 passengers in a tiny kitchen aboard the Sierra Railroad Dinner Train in California.

S1 • E6
Fourteen authentic cowboy dishes are made on an open fire for 500 hungry people on a cattle drive in central Florida.

S1 • E7
Preparing a tropical feast, on a deserted island, in under four hours.

S1 • E8
Chef Robert Irvine is given only one tool to face-off against internationally renowned master chefs.

S1 • E9

S1 • E10

S1 • E11
A hot meal must be prepared, without melting the surroundings, in a hotel made out of ice.

S1 • E12
A filthy frat house serves as the venue for a cocktail reception and a five-course meal for 66 distinguished guests.

S1 • E13
Preparing a satisfying meal for 850 hungry Marines, before they're deployed overseas.

Self - Host
Self - Sous Chef
Self - Sous Chef
Self - Sous Chef

Self - Host
Self - Robert Irvine's Sous Chef
Self - Sous Chef
Self - Sous Chef

Self - Sous Chef
Self - Sous Chef