Cooking Under Fire; Welcome To Miami
Cooking Under Fire 107W, Dept. Back-up w/ captions, 26:46. Welcome to Miami
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- Cooking Under Fire
- Welcome To Miami
- 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
The seven remaining contestants arrive for some fun, sun, and ocean in Miami. But, the relaxing doesn't last for long as they head to Johnson and Wales University for a pop quiz on a chapter about terrines from Michael Ruhlman's new book. Guest chef Frank Randazzo of Talula Restaurant in Miami introduces some ingredients that are local to the Miami area, and the contestants draw cards to determine their terrine's main ingredient.
- Asset Type
- Media Type
- Game Show
- Chicago: “Cooking Under Fire; Welcome To Miami,” 05/20/2005, GBH Archives, accessed March 3, 2021, http://openvault.wgbh.org/catalog/V_4FF7F66A9A5C49F59B79DB27411626A5.
- MLA: “Cooking Under Fire; Welcome To Miami.” 05/20/2005. GBH Archives. Web. March 3, 2021. <http://openvault.wgbh.org/catalog/V_4FF7F66A9A5C49F59B79DB27411626A5>.
- APA: Cooking Under Fire; Welcome To Miami. Boston, MA: GBH Archives. Retrieved from http://openvault.wgbh.org/catalog/V_4FF7F66A9A5C49F59B79DB27411626A5