The Big Brunch

Kicking off with a pre-competition cocktail, host Dan Levy and fellow judges chef Sohla El-Waylly and restaurateur Will Guidara welcome ten hopeful chefs to The Big Brunch kitchen for a chance to fulfill their dreams. After learning they'll be competing for a life-changing $300,000 prize, the contestants are challenged to create a starter course that celebrates where their love of food began -- and a main that reflects their future culinary ambitions.

With one brunch down, the chefs start to feel the heat as they dive into their next set of challenges. For the starter, the contestants are tasked with creating a morning-after hangover cure cocktail (or mocktail) with a small bite and, for the main, a greasy spoon makeover inspired by a classic diner staple. But this boozy brunch brings new obstacles plus the threat of another elimination. Will the chefs heed the judges' advice on proper seasoning and avoiding store-bought components in their dishes?

The eight remaining chefs are given a seasonal surprise with an impromptu visit to a mobile farmers' market, which serves as inspiration for their next challenge: create vegan and vegetarian starters and mains focused on fresh fruit and vegetables. Back in the kitchen, Danielle feels the pressure to prove she's not just a baker while old wounds open for Catie.

For Carb Day -- a.k.a. one of Dan's favorite brunches -- the chefs get a lesson in patience as they tackle their most difficult challenge yet: create two breads for the starter, including a gluten-free option and a main dish featuring leavened dough. As the chefs step out of their savory comfort zones and into the baking world, they must test their skills against Danielle's experienced bakes.

It's Fine Dining Day, and the six remaining chefs attempt to impress the judges with flavor-packed amuse-bouche starters. The main brings a new twist as the chefs are placed into teams, each tasked with creating a three-course fine dining tasting menu. The chefs soon learn this surprise challenge is a test not only of collaboration but also in leadership.

With James Beard Award-winning pastry chef and creator of the Cronut, Dominique Ansel, dropping by for the Trendsetting Starter challenge, the stakes have never been higher for the final five chefs. But after a less-than-impressive first judging, Dan, Will and Sohla shock the chefs by revealing yet another surprise for the main.

The remaining chefs kick off the semifinals with a festive appetizer starter for the Big Brunch Holiday Party with some surprise guests. As they near the finish line, J reflects on the meaning of family with her Lunar New Year-inspired dish, while Roman and Danielle are reminded of what's at stake back home.

The final chefs prepare to leave it all on the line for the $300,000 prize. With guidance from some special guests, the chefs must prove to Dan, Will and Sohla that they deserve to walk away with the prize in one last life-changing challenge: prepare 3-5 dishes and an effective business pitch to make their culinary dreams come true.