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Cooking Under Fire; Caribbean Influences


Cooking Under Fire 109W, Dept. back-up w/ captions, 26:46. Caribbean Influences

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Cooking Under Fire
Caribbean Influences
Program Number


Series Description

Judges Ming Tsai, Todd English and Michael Ruhlman search the country to find the most culinary committed. They track 12 finalists plucked from the country's restaurants and culinary schools as they embark on a coast-to-coast cooking competition, this documentary-style series will bring viewers behind the scenes and into the kitchen. Each week, the aspiring chefs face intense cooking challenges, difficult deadlines, and the heated pressure of working against the clock. In order to survive, they must combine their kitchen savvy, unique style, and skills of organization and creativity to serve the judges a winning meal. Contestants who fail to perform will run the risk of being "86ed" -- taken off the competition menu and sent home. But success will bring them one step closer to the ultimate culinary prize: a chef position in one of restaurateur Todd English's Manhattan restaurants. Series release date: 4/2005

Program Description

In Miami the final five contestants meet Norman Van Aken, the chef named "Florida's finest" by the New York Times. Norman brings them to the Casablanca fish market to introduce them to the freshest local fish. After bagging up some choice line snappers, a local fish he's chosen for them to work with, Norman brings them back to his restaurant. There, he introduces some exotic local ingredients to inspire them to cook food that tells the story of the local area. The contestants are given their challenge: one hour, one fish, three different dishes.

Asset Type

Broadcast program

Media Type


Game Show
Chicago: “Cooking Under Fire; Caribbean Influences,” 06/08/2005, GBH Archives, accessed November 29, 2023,
MLA: “Cooking Under Fire; Caribbean Influences.” 06/08/2005. GBH Archives. Web. November 29, 2023. <>.
APA: Cooking Under Fire; Caribbean Influences. Boston, MA: GBH Archives. Retrieved from
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