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Chefs Gordon Ramsay, Nyesha Arrington and Richard Blais recruit talented chefs and take them under their wings as they face unique cooking challenges in a one-of-a-kind culinary gauntlet with the goal of finding the food world's newest superstar.

Chefs face unique cooking challenges in a culinary gauntlet to be the food world's newest superstar.

Next Level Chef

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An invitation-only cast of the nation's most decorated chefs embark on a one-of-a-kind competition designed to challenge their creativity, endurance, presentation, leadership and more.

An invitation-only cast of the nation's most decorated chefs embark on a one-of-a-kind competition.

America's Culinary Cup

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Amateur chefs compete in a series of cooking challenges overseen by Gordon Ramsay and other accomplished chefs to survive elimination and become a culinary master, earning the title MasterChef.

Amateur chefs compete to become a culinary master and earn the title MasterChef.

MasterChef

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Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position.

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Chef Andrew Zimmern cooks up some grilled Walleye and elk chops, over an open flame.

Cooking

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Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.

Andrew Zimmern's Wild Game Kitchen

Walleye Filets and Elk Chops

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Wild boar takes center stage! Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg over fire, served Southern-style with pickled cherries, glazed onions & mustard sauce.

Wild Boar Feast: Chorizo with Mussels and Whole Roasted Leg

Andrew Zimmern grills beloved shrimp in two distinct ways. He starts with jumbo shrimp and country ham skewers glazed with sweet-hot pepper jelly. Then, he creates Asian-inspired shrimp, served over crispy battle rice and a complex sambal.

Southern Shrimp Skewers and Asian Crispy Rice

Andrew Zimmern highlights lean elk, first crafting classic Mexican tostadas with grilled tenderloin, avocado, and homemade salsa macha. Then, he grills a whole rack of elk, serving it with creamy colcannon, tarragon emulsion, and rosemary charcoal.

Elk Tenderloin Tostadas and Grilled Rack of Ribs

Andrew Zimmern celebrates cherrystone clams with two show-stopping recipes. He prepares classic grilled clams casino with pancetta, then pushes boundaries with an innovative grilled pizza topped with clams, garlic, chiles, and cheese.

Grilled Clams Casino and Garlicky Clam Pizza

Chef Andrew prepares a crave-able appetizer of bison tenderloin bites served with tamarind sauce and a classic Hunan peanut sauce. Then chef grills prosciutto-wrapped whole trout stuffed with lemon and herbs served with rice pilaf.

Bison and Prosciutto-Wrapped Trout

Chef Andrew Zimmern shares a simple trick for getting the most out Bison tomahawk chops.

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Bison Tomahawk Chop with Italian-style Eggplant and Panzanella

Chef Andrew Zimmern prepares Grilled Turkey Legs, Creamed Greens and Lemon Orzo.

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