Robert Irvine welcomes four chefs to the arena to demonstrate their global cooking chops. At the first stop, Oaxaca City, Mexico, the chefs are tasked with cooking with a traditional Oaxacan protein: chapulines, or grasshoppers. Next, they tackle the cuisine of Nakhon Si Thammarat, Thailand. The final two chefs are transported to New Orleans, where they must make their best celebration dinner with Creole-inspired ingredients. The most successful chef heads to the finale for the chance to win $25,000.