Synopsis

The culinary challenge began with a coin toss, dictating whether the chefs would navigate the odd or even aisles of the market – a restriction on fresh proteins or produce, respectively. Each chef then had an hour to craft a winner's dinner, complete with appetizer and entrée, under the watchful eye of Guy Fieri. Adding to the pressure, another coin flip determined if their entrées needed an extra component, costing either under $5 or exceeding $20. The chef whose meal achieved the highest sco