Upon arriving at the CIA, the chefs are split into teams and must create a menu inspired by culinary icons Anthony Bourdain, Julia Child and Paul Bocuse.

To demonstrate their mastery of global cuisine, the chefs must craft family-style dishes specific to Asia, the Americas and the Mediterranean.

They can dole out flavors, but can they take feedback? The chefs devise savory dishes using apples, and the judges introduce a game-changing twist.

The chefs navigate curveball after curveball during the dinner service of nightmares as they run an elevated gastropub as a brigade for the first time.

In a two-part challenge, the chefs create fast casual dining menus — but only two winning concepts will launch and go head-to-head in the CIA cafeteria.

The heat is on as the chefs race to bake 36 portions of a treat using a culinary byproduct in just five hours. Christina Tosi joins as a guest judge.

In the semifinals, the chefs must make a fine dining entrée and flex or fake their soufflé skills for guest judges Daniel Boulud and Kwame Onwuachi.

For their last exam, the chefs must make a themed four-course meal for 70 VIP diners, including legendary chef Thomas Keller and CIA president Tim Ryan.