| | Day 1:- Chef Richard Rosendale,
Chef/Owner, Rosendales
Columbus, OH
Commis: Seth Warren, Cook, Rosendales - Chef Michael Rotondo,
Chef De Cuisine, Restaurant Charlie at the Palazzo
Las Vegas, NV
Commis: Jennifer Pertrusky, Sous Chef, Restaurant Charlie - Chef Kevin Sbraga,
Culinary Director, Garces Restaurant Group
Philadelphia, PA
Commis: Aimee Patel, Cook, Amada - Chef Percy Whatley,
Executive Chef, Ahwahnee Hotel
Yosemite National Park, CA
Commis: Josh Johnson, Chef de Partie, Delaware North Parks
Day 2:- Chef Hung Huynh,
Executive Chef, Solo
New York, NY
Commis: Girair Goumroian, Student, Culinary Institute of America - Chef Rogers Powell,
Instructor, French Culinary Institute
New York, NY
Commis: Kyle Fiasconaro, Student, French Culinary Institute - Chef Timothy Hollingsworth,
Sous Chef, The French Laundry
Yountville, CA
Commis: Adina Guest, The French Laundry - Chef John Rellah,
Hamilton Farm Club
Gladstone, NJ
Commis: Vincent Forchelli, Chef de Partie, Hamilton Farm Golf Club
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