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Qualifying Challenge: The first group of chefs created a feast with an entire pig, which had only been partially butchered. Each chef had to use one part of the pig; the group had collective responsibility over butchering down to their assigned cuts. Based on the results, the chefs either landed a spot in the Top 16, were eliminated from the competition, or placed "on the bubble". Those put "on the bubble" were given a second chance at earning a Top Chef coat.

• Group 1: Chris J., Colin, Grayson, Heather, Molly, Nyesha, Richie, Sarah, Simon, Tyler
  
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    IN: Chris J., Heather, Nyesha, Richie, and Sarah
    
  
  
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    ON THE BUBBLE: Grayson and Molly
    
  
  
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    ELIMINATED: Colin, Simon, and Tyler
    
  
  

Qualifying Challenge: The second group of chefs created dishes using a collectively-decided ingredient. The chefs chose rabbit.

• Group 2: Chris C., Chuy, Dakota, Edward, Janine, Keith, Nina, Ty-Lör, Whitney
  
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    IN: Chris C., Chuy, Dakota, Keith, Ty-Lör, and Whitney
    
  
  
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    ON THE BUBBLE: Edward and Janine
    
  
  
  • ELIMINATED: Nina
  
  

Qualifying Challenge: The third group of chefs each chose an ingredient from a provided assortment. Unbeknownst to the chefs, each ingredient also had an associated time limit of either 20 minutes, 40 minutes, or 60 minutes.

• Group 3: Andrew, Ashley, Berenice, Beverly, Chaz, Jonathan, Kim, Laurent, Lindsay, Paul
  
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    IN: Beverly, Lindsay, and Paul
    
  
  
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    ON THE BUBBLE: Andrew and Laurent
    
  
  
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    ELIMINATED: Ashley, Berenice, Chaz, Jonathan, and Kim
    
  
  

Qualifying Challenge: The contestants put "on the bubble" had 45 minutes to cook any dish.

• Group 4: Andrew, Edward, Grayson, Janine, Laurent, Molly
  
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    IN: Edward and Grayson
    
  
  
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    ELIMINATED: Andrew, Janine, Laurent, Molly
    
  
  

Quickfire Challenge: The chefs cooked dishes using rattlesnake. The winner received immunity and $5,000.

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  WINNER: Dakota (Beer-Battered Tempura Rattlesnake)

Elimination Challenge: The chefs, divided into two teams, catered a quinceañera with upscale Mexican food.

• Pink Team: Chris C., Dakota, Keith, Lindsay, Nyesha, Sarah, Ty-Lör, Whitney


• Green Team: Beverly, Chris J., Chuy, Edward, Grayson, Heather, Paul, Richie
  
  • WINNER: Green Team
  
  
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    ELIMINATED: Keith (Pork Tenderloin Huarache with Pineapple Salsa; Enchiladas en Salsa Verde)
  
  

Quickfire Challenge: The chefs made dishes using an assortment of chiles, ranging from mild to hot on the Scoville scale. The winner received immunity, as well as a cash prize associated with each ingredient. The hotter the chile used, the higher the possible prize.

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  WINNER: Paul (Chilled Coconut Soup with Kaffir Lime, Ghost Pepper Relish)

Elimination Challenge: The chefs participated in a Texas chili cook-off. The contestants were randomly divided into five teams of three and had all night to cook. The dishes were cooked at the house where the contestants resided rather than the Top Chef kitchen, limiting the cooking supplies available. Winners were selected by crowd vote. The members of the losing team then competed against one another to rework their losing chili into a winning dish.

• Red Team: Chris J., Dakota, Whitney


• Green Team: Chris C., Chuy, Sarah


• Blue Team: Edward, Heather, Paul


• Black Team: Beverly, Nyesha, Richie


• White Team: Grayson, Lindsay, Ty-Lör
  
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    WINNER: Green Team (Chili Con Carne)
  
  
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    ELIMINATED: Richie (Frito-Encrusted Pork Tenderloin, Potato Hash & Ricotta Cheese Chili Purée)
  
  

Quickfire Challenge: The chefs prepared dishes using only the ingredients provided in backpack survival kits. The winner received immunity and a $5,000 cash prize.

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  WINNER: Lindsay (Triple Club with Tuna & Sardines in French Onion Soup with Vienna Sausage)

Elimination Challenge: Each chef had to create a dish for a course in a progressive dinner party in the exclusive Dallas neighborhood of Highland Park. The chefs were divided into three teams: appetizers, entrées and desserts. Each team was given $250, 30 minutes to shop, and two hours to prepare their meals.

• Team Appetizer: Chris J., Lindsay, Paul, Sarah, Whitney


• Team Entrée: Beverly, Chuy, Heather, Nyesha, Ty-Lör


• Team Dessert: Chris C., Dakota, Edward, Grayson
  
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    WINNER: Paul (Fried Brussels Sprouts with Grilled Prosciutto)
  
  
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    ELIMINATED: Chuy (Sockeye Salmon Fillet Stuffed with Goat Cheese)
  
  

Quickfire Challenge: The chefs were given 90 minutes to prepare a dish that incorporated their own interpretation of one of Auguste Escoffier's five "mother sauces": béchamel, espagnole, hollandaise, tomate, or velouté. The winner received immunity.

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  WINNER: Grayson (Scallop, Charred Corn Sauce, Corn Ravioli & Blueberry Balsamic Reduction)

Elimination Challenge: The chefs worked as a team to cater a four-course steak dinner for 200 at the annual Cattle Baron's Ball. Two of the courses had to contain steak. They had 30 minutes to plan the menu, 45 minutes to shop, and three hours to prep on the first day. On the day of the event, the chefs had three hours to cook and serve at Southfork Ranch in Dallas. The winner received a 2011 Toyota Venza.

• First Course (Soup): Beverly, Dakota, Sarah


• Second Course (Appetizer): Chris J., Edward, Paul


• Third Course (Entrée): Chris C., Nyesha, Ty-Lör, Whitney


• Fourth Course (Dessert): Grayson, Heather, Lindsay
  
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    WINNER: Heather ("Right Side Up" Texas Peach Cake, Peach Salad & Candied Pecan Streusel)
  
  
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    ELIMINATED: Whitney (Creamy Potato Gratin)
  
  

Quickfire Challenge: The chefs were shown several varieties of tequila. They were then given 30 minutes to create a dish that pairs well with the tequila of their choice. Instead of immunity, the winner received $5,000.

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  WINNER: Ty-Lör (1942: Steamed Clams in Thai Style Fish Caramel Sauce)

Elimination Challenge: Working in teams of two, the chefs served a game dinner. Each team had 30 minutes to shop, three hours to prep, and 90 minutes to cook and serve at Tim Love's restaurant. The chefs decided among themselves which three teams had the least successful dishes. The judges then selected one of the teams to be eliminated. The winning team split $10,000.

• Team Boar: Lindsay and Chris C.


• Team Duck: Beverly and Heather


• Team Elk: Grayson and Chris J.


• Team Quail: Edward and Ty-Lör


• Team Squab: Paul and Sarah


• Team Venison: Dakota and Nyesha
  
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    WINNERS: Edward and Ty-Lör (Sorghum Quail with Pickled Cherries & Eggplant)
  
  
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    ELIMINATED: Dakota and Nyesha (Roasted Rack of Venison with Kabocha Squash & Beet Gratin)
  
  

Quickfire Challenge: The chefs prepared dishes that incorporated fan suggestions sent in via Twitter during the challenge. Instead of immunity, the winner received $10,000.

• First Tweet ("Better With Bacon"): The chefs had 45 minutes to cook a dish with bacon.


• Second Tweet (Hashtag Challenge): The chefs had to incorporate a hash into their dishes.


• Third Tweet (Extra Ingredient): The chefs had to use a pantry ingredient randomly chosen for them by another contestant.
  
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    WINNER: Paul (Bacon Fat, Crispy Bacon, Blackberries, Chorizo & Mushroom Hash)

Elimination Challenge: The chefs were tasked with making dishes honoring their cooking influences as part of a tribute dinner. They had 30 minutes to shop, then two hours the next day to cook and serve their meals to the judges at the Driskill Hotel in Austin.

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  WINNER: Sarah (Pork Sausage Stuffed Cabbage & Spinach with Browned Butter)


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  ELIMINATED: Heather (Beef Stroganoff with Herb Spaetzle & Roasted Wild Mushrooms)

Quickfire Challenge: The chefs were given 45 minutes to create a dish that best illustrated Modernist Cuisine, an encyclopedia and guide to the science of contemporary cooking. The winner received immunity and a copy of Modernist Cuisine.

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  WINNER: Ty-Lör (Watermelon, Vanilla Bean Honey, Black Pepper & Salted Olive Oil Powder)

Elimination Challenge: The chefs, separated into three teams, catered a barbecue meal for 300 guests. Each team was required to use brisket, pork ribs, and chicken in their dishes, in addition to serving two side dishes. The chefs were able to cook through the night and had access to individual pits, a smoker, and a trailer kitchen. The winning team split $15,000.

• Blue Team: Grayson, Lindsay, Paul


• Red Team: Edward, Sarah, Ty-Lör


• White Team: Beverly, Chris C., Chris J.
  
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    WINNER: Blue Team (Asian Spare Rib, Chicken & Brisket, Brussels Sprouts & Watermelon Salad)
  
  
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    ELIMINATED: Chris C. (Beer Can Chicken, Brisket & Dr Pepper Glazed Pork Ribs)
  
  

Elimination Challenge: The chefs, working in two teams divided by gender, had to create a pop-up restaurant and execute a three-course dinner service. Each chef was responsible for at least one dish on their team's menu. One member from the losing team was eligible for elimination. The winner received a 3-liter bottle of EPISODE wine from Terlato Family Vineyards and a trip for two to tour their Napa Valley vineyard.

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  Canteen: Chris J., Edward, Paul, Ty-Lör
  
  • First Course: Thai Style Crab & Shrimp Salad, Caramel Fish Sauce & Peanuts (Ty-Lör); Ham & Pork Pâté with Mushrooms, Braised Mustard Seeds & Duck Fat Crostini (Paul)
  
  
  • Second Course: Poached Salmon in Warm Tomato Water, Clams, Salmon Skin & Tomatillo Jam (Paul and Ty-Lör); Crispy Skin Pork Belly with Green Apple & Sweet Potato Purée (Paul)
  
  
  • Third Course: Almond Joy Cake with Malted Chocolate Mousse & Banana Coconut Purée (Edward); Homemade Cracker Jack, Cherries & Peanut Butter Ice Cream (Chris J.)
  
  


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  Half Bushel: Beverly, Grayson, Lindsay, Sarah
  
  • First Course: Peach Salad with Pickled Shallots, Bacon Vinaigrette & Candied Pistachio (Grayson); Mozzarella Filled Arancino, Sweet & Sour Eggplant & Celery Salad (Sarah)
  
  
  • Second Course: Braised Short Rib with Thai Basil Potato Purée, Apple Slaw & Kimchi (Beverly); Grilled Halibut with Spanish Chorizo, Fennel & Sherry Salad (Lindsay)
  
  
  • Third Course: Schaum Torte with Vanilla Meringue & Champagne Berries (Grayson); Hazelnut Cream Italian Doughnuts with Banana Sugar Glaze (Sarah)
    
    • WINNER: Beverly
    
    
    • ELIMINATED: Ty-Lör
    
    
  
  

Quickfire Challenge: The chefs had to make sophisticated dishes that incorporated three ingredients from a random assortment provided by a quickly moving conveyor belt. The winner received immunity.

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  WINNER: Lindsay (Bouillabaisse with Fennel-Pernod Broth)

Elimination Challenge: Each chef prepared a dish inspired by the 2012 gothic film adaptation of the "Snow White" fairy tale, Snow White and the Huntsman.

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  WINNER: Paul (Foie Gras with Bacon, Pumpernickel, Pickled Cherries & Beets)


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  ELIMINATED: Beverly (Seared Halibut with Red Curry Coulis & Forbidden Black Rice)

Quickfire Challenge: The chefs paired off for a mise en place relay, where they had 30 minutes to both prepare ingredients for the judges' inspection and combine them into one dish. The prep tasks included making fresh pasta, shelling and deveining shrimp, and husking corn. The winning team received $10,000. From this point onward, immunity was no longer offered.

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  WINNER: Chris J. and Grayson (Fettuccine, Toasted Corn, Poached Shrimp, Chili, Bacon & Rosemary)

Elimination Challenge: In the same pairs as the Quickfire, the chefs catered a neighborhood block party. Each pair decided together on a common main dish and side dish, but were competing against each other to separately prepare their own versions. As a twist, after selecting their dishes, the chefs were told that they had to prepare healthy, low-fat, low-sodium dishes. The crowd's favorite for each pair was eligible for the win, while the crowd's least favorite was eligible for elimination. The winner received $15,000.

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  WINNER: Paul (Turkey Kalbi, Eggplant with White Peach Kimchi)


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  ELIMINATED: Chris J. (Chicken Salad Sandwich with Tofu "Mayo", Red Lettuce, Watermelon Fruit Salad with Pineapple Ice)

Quickfire Challenge: Each chef made their own creative version of pancakes. The winner received $5,000.

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  WINNER: Edward (Pancake Bits, Blueberries, Raspberries, Strawberries, Bacon & Brûléed Marshmallow)

Elimination Challenge: The chefs were given bikes to shop for their own ingredients, and had to find their own cooking spaces somewhere in the environs around The Alamo.

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  WINNER: Lindsay (Stuffed Zucchini with Braised Beef Cheeks, Rice & Goat Cheese)


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  ELIMINATED: Grayson (Egg, Spinach & Gorgonzola Stuffed Chicken & Butternut Roasted Squash)

Quickfire Challenge: The chefs selected ingredients from the pantry while blindfolded and incorporated all of them into one dish. The winner received a choice between either a Toyota Prius V or an automatic pass into the finals.

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  WINNER: Sarah (Corn Soup with Onion, Red Chili, Roasted Mushrooms & Peaches)

Elimination Challenge: The chefs each prepared a dish inspired by a chef for whom they had previously worked for. These mentors acted as the guest judges.

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  WINNER: Paul (Chilled Sunchoke & Dashi Soup with Summer Vegetables)


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  ELIMINATED: Edward (Braised Pork Belly & Smoked Oyster Crema with Pickled Vegetables)

Elimination Challenge: The competition moved to Whistler Olympic Park in British Columbia, where the four remaining chefs were confronted with a series of three Olympic-themed challenges, in honor of Vancouver's hosting of the 2010 Winter Olympics. The winner of each challenge received $10,000 and the right to move on in the competition.

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  Event 1: Each chef created a dish using equipment and ingredients found in a moving gondola lift. When the gondola reached the next station, each chef briefly exited and chose one ingredient from an assortment laid out for them, which then had to be incorporated into the final dish. The chefs needed to complete their dishes by the time the gondola finished its return trip.
  
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    WINNER: Lindsay (Seared Salmon, Red Quinoa "Risotto" with Chorizo & Horseradish Vinaigrette)


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  Event 2: The contestants had an hour to break out ingredients that had been frozen in ice blocks and make a dish out of them while outdoors in frigid weather.
  
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    WINNER: Paul (Poached King Crab, Toasted Almonds, Mango Chutney with Orange Marmalade)


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  Event 3: The two remaining competitors took part in a biathlon competition to collect ingredients. After skiing back and forth on a cross country course, they had to use a rifle to shoot at targets representing one of a variety of ingredients. Each chef was allowed to use the ingredient written on the targets that they hit, but was also limited to ten shots total (hit or miss). Once the ingredients were determined, the chefs had 20 minutes to make a dish incorporating them.
  
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    WINNER: Sarah (Braised Rabbit Leg & Heart with Cherries, Hazelnuts & Sauerkraut Purée)
  
  
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    ELIMINATED: Beverly (Arctic Char, Onion & Beet Compote, Celery Root Truffle Purée & Fennel Salad)
  
  

Quickfire Challenge: The chefs were each paired in a tag team challenge with a previous Top Chef Masters contestant: Takashi Yagihashi, Anita Lo, and Floyd Cardoz. The teammates were unable to speak to each other during the challenge, and only one was able to cook in the kitchen at a time. Each chef had two ten-minute rounds to cook. The winner received $20,000.

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  WINNER: Sarah and Floyd (Pan-Seared Cod with Coconut Curry, Crab Salad with Clementine & Amaranth)

Elimination Challenge: The chefs catered a "fire and ice"-themed event, where they prepared a dish and cocktail that incorporated a hot and cold element. The winner received a trip for two to Costa Rica.

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  WINNER: Paul (Dish: King Crab with Lobster Broth & Lemon Snow; Cocktail: "The Pan Am" Kaffir Lime, Thai Chilies & Rum)


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  ELIMINATED: Lindsay (Dish: Halibut with Fiery Celery Root Salad; Cocktail: "Encendido" Vodka, Tomato & Horseradish)

Elimination Challenge: The two finalists were asked to lead their own restaurants and create a four-course tasting menu. They could select four sous chefs from candidates who were either master chefs (Marco Canora and Barbara Lynch) or other contestants eliminated earlier in the Top Chef competition. The finalists chose their sous chefs by tasting the dishes that they had prepared, without prior knowledge of who prepared each dish. Paul was assisted by Barbara Lynch, Chris C., Keith, and Ty-Lör, while Sarah was assisted by Heather, Grayson, Nyesha, and Tyler.

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  Paul:
  
  • First Course: Chawanmushi, Edamame, Pea Shoots & Spot Prawns
  
  
  • Second Course: Grilled Sea Bass with Clam Dashi, Pickled Radishes & Mushrooms
  
  
  • Third Course: Congee with Scrambled Eggs, Uni, Kale & Smoked Albacore
  
  
  • Dessert: Coconut Ice Cream, Puffed Rice, Kumquats, Mangosteen, Thai Chili Foam & Jasmin Gelée
  
  


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  Sarah:
  
  • First Course: Squid Ink Tagliatelle, Spot Prawns & Coconut
  
  
  • Second Course: Rye Crusted Steelhead Trout with Fennel Sauce, Pickled Beets & Gras Pista
  
  
  • Third Course: Braised Veal Cheek with Crispy Veal Sweetbreads
    
  
  
  • Dessert: Hazelnut Cake with Kumquat & Roasted White Chocolate Ganache
    
    • WINNER: Paul
    
    
    • RUNNER-UP: Sarah