Stephanie Cmar

The contestants create pop-up restaurants to impress the judges.

The chefs butcher and cook up a 300-pound hog.

A challenge at the Griffith Observatory kicks off the fierce battle, where the Chefs compare each other to see how everyone has progressed since last competing and then, the first elimination challenge brings them to the beach to cook a seafood meal.

The chefs are challenged to make a meal that reminds them of home for guest judge Anthony Mackie.

In this week's Quickfire, popular musician Questlove judges various types of poultry drumsticks. For the Elimination Challenge, the chefs head to LSU's campus to serve incoming students.

Chef John Besh returns to judge the chef'testants versions of the New Orleans classic, etouffe. Next, the chef'testants are tasked with honoring the local bounty from the gulf by preparing dishes made with two different types of seafood along the shore of the Mississippi River.