Zoe Feigenbaum

Chef Jean-Christophe Novelli looks for talented chefs at his first culinary school in the United States. Nine hopefuls begin by performing a simple but nerve-wracking task: cooking an egg.

As the gala dinner finally arrives, the students wait with bated breath to see if Chef Novelli will approve of their cuisine, or whether it might just leave a bad taste in his mouth.

The students do their best to recreate Chef Jean-Christophe Novelli's famous risotto and tomato sauce recipe.

The students are tasked with recreating three vegetarian dishes, but one pupil in particular begins to get on everyone's nerves.

For meat week at the academy the students learn how prepare chicken, lamb and pork in rather unusual ways, but some find it hard to meat the challenge head on.

The students at Chef Jean-Christophe Novelli's academy try to master the ancient craft of bread making.