Episodes

1. 

   Episode 1

   Walk on the Wild Side

   An LA philanthropist hires Marcel to cater an elaborate event to increase awareness for the Wildlife Waystation, an animal refuge and sanctuary based in Los Angeles. After a visit to the Waystation, Marcel and his team strive to create an amazing safari-themed party with animals and their habitats serving as inspiration. Things in the test kitchen get off to a rocky start when members of Marcel’s team perform their tasks too slowly and display negligence that leads to a fire. Matters are further complicated when the client stops by for a tasting and is not necessarily pleased by the all the works-in-progress. The scope leaves Marcel and company wondering if they bit off more than they can chew.

2. Episode 2

   Rules of Engagement

   Molecular gastronomist Marcel Vigneron is hired to create an unforgettable engagement party for high school sweethearts, Gregg and Karen, who were reunited after 30 years. With only a few days to pull off an amazing experience at the stunning Church Estate Vineyards in Malibu, Marcel sets out to create an ambitious menu inspired by the couple’s love story. The clock is ticking and the pressure is on as Marcel and his team experiment in his test kitchen to make the menu come to life.

3. Episode 3

   All Revved Up

   Chef Marcel is hired by Yaniv Evan, owner of Powerplant Choppers, to cater the launch party for his vintage motorcycle clothing line. Marcel’s event planner, Nilo G., has her work cut out for her as she attempts to turn a workshop into a functioning kitchen while the rest of the motorcycle shop is transformed into a sexy, nighttime bash. Meanwhile, back at the Quantum Kitchen, Marcel’s team sets out to create an innovative menu based on American-classics.

4. Episode 4

   Sink or Swim

   Chef Marcel Vigneron and Robyn Wilson head to Walden Surboards to discuss a party for Steve Walden, father of the modern longboard. Steve is celebrating his 50th year in the business and Marcel will create an inventive luau themed event. Marcel and his entire team – Robyn, Devon Espinosa and Jarrid Masse - embark on an innovative new luau menu that includes short ribs cooked on individual rocks heated to 500 degrees, taro chips with Spam poi, opihi shells made from edible clay served with tuna poke, and a special liquid nitrogen “fauxconut” dessert.

5. Episode 5

   The Heat is On

   Chef Marcel Vigneron and his company are hired by Dave Marino, President of the Los Angeles Country Firemen’s Relief Association, in order to pay tribute to the organisation’s volunteers. Marcel decides to focus the menu on his version of hearty firehouse food featuring inside-out chili, langoustine shrimp cocktails (with five different types of cocktail sauce ranging from cocktail air to cocktail spheres), apple-smoked baby back ribs injected with apple gelatin, and a complex carrot cake that resembles a camp fire. Sasha, the party planner, transforms the Los Angeles Fire Department Museum into an upscale extravaganza complete with a stunning flaming table from which all the guests dine.

6. Episode 6

   Race to the Finish

   Chef Marcel Vigneron is thrilled when Chrysler asks him to cater a spectacular event to celebrate students in the Design Mentorship Program. Inspired by the company's car designs, Marcel's imagination reaches staggering new heights as he conceives such innovative entrees as an "Anti-Gravity Pizza,” cryo-seared duck with gnocchi, and a chocolate track and tire. Things get off to a great start until one of the dishes is sent back and Marcel is forced to apologise to all the guests, something Marcel has never had to do before. Can Marcel and his team recover and end their most pressure-filled event on a high note?