A year ago, 12 students arrived in Stratford to begin the two-year program at an internationally recognized culinary academy. Now there are only nine in the group and in their first days back they realize the challenges in front of them are greater than ever before.
Nineteen-year-old Kelsey is the youngest in the group and is the first up to lead her team as head chef at a restaurant lab. But her hopes of executing her vision for her menu are crushed when her instructor arrives to supervise.
Richard is torn between being a single parent and chef school apprentice. His internal struggle erupts on his night to be head chef and threatens his success at the school
Enfant-terrible Alex claims to have turned over a new leaf this year. He wants to stay clean and sober and graduate at the top of the class. But old patterns surface, and, once again, he becomes the centre of controversy and conflict
The ever-cocky Dave takes over the kitchen and thinks that yelling is the best way to get things done. But he's been dealt a bad hand today, and anger doesn't seem to be working for him.
Three of the students face off as head chefs in the first of this season panel days. Kelsey needs self-esteem, Alex needs to redeem himself, but everyone thinks Richard is a shoe-in.
It's Ben's turns to be head chef, but Richard has disappeared and the group's morale is at an all-time low. Ben struggles against the odds to pull off a successful dinner and, more importantly, to retain his golden boy image.
Richard's problems reach a crisis. The students can no longer rely on him, but they are torn by their loyalty. The school directors have to face the difficult decision of whether to expel him, while Andrew is forced to make his toughest choice yet.
In a second panel, students prepare their own versions of high-end bistro fare. Everyone gets a big shock when a visiting chef sizes up the group and makes his assessment of who has what it takes.
Chef Instructor Neil Baxter challenges the students' creativity and organization. Faced with a limited number of ingredients and a limited period of time, they must create an internationally inspired menu from Thai to India to Ethiopian. It's a critical e
