Competing chefs are transported virtually to global food destinations.
The competing chefs travel virtually to Beijing to master the hot pot, and then they take on the cuisines of Tel Aviv, Israel, and Accra, Ghana.
The first virtual global stop for the competing chefs is Oaxaca City, Mexico, and they have to cook with chapulines, or grasshoppers.
The chefs travel virtually to Florence, Italy, and must make pasta from scratch. In Kyoto, Japan, the final two cook tofu for Chef Masaharu Morimoto.
The competing chefs make tacos in Mexico City and Hawaiian plate lunches in Maui. In Addis Ababa, Ethiopia, the finalists craft vegan platters.
After rounds in Mumbai, India, and Lima, Peru, the chefs' final challenge is to make a two-course meal with the regional ingredients of Paris.
