Walk on the Wild Side
Season 1, Episode 1 TV-PG
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For his first event, 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 all the works-in-progress. The pressure continues to build as Marcel and his team are unable to test all their dishes before the event and are forced to prepare dishes for the first time while hungry guests wait. The spectacular menu includes an edible map, Bird’s Eye Surprise (a 'mozzarella balloon' inside a potato nest), an elaborate edible landscape and 'Himalayan Tiger’s Breath' with liquid nitrogen. The party is brought to life at a beautiful estate with actual exotic animals -- including monkeys, parrots and, pythons -- positioned inside various themed-rooms. A Himalayan tiger completes the experience in a magical back yard setting with ice sculptures and falling snow. The scope of the party is so massive; however, it leaves Marcel and company wondering if they bit off more than they can chew.
Rules Of Engagement
Season 1, Episode 2 TV-PG
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Molecular gastronomist Marcel Vigneron is hired to create an unforgettable engagement party for high school sweethearts, Gregg and Karen, who are 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. Marcel tackles 'form mimicking' when he attempts to transform watermelon into ahi tuna for a truly distinctive hearts of palm salad. Other items on the menu include a surf and turf trio, noodles made solely from red wine and edible engagement rings. As the party approaches, Marcel engages in a power struggle with the demanding party planner, Summer, leaving everyone to wonder, who will come out on top?
All Revved Up
Season 1, Episode 3 TV-14
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In his most challenging event to date, Chef Marcel is hired by Yaniv Evan, owner of Powerplant Choppers, in order 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. Marcel tackles a unique take on chicken fried steak. Also on the menu is an unusual version of macaroni and cheese in which the noodles are made only of cheese. Mixologist Devon Espinosa dreams up an original Root Beer float that includes ginger and a beer-filled sphere. Marcel also whips up a new type of s’more topped off with ice cream that is hot on the outside and cold on the inside. Later, Jarrid Masse attempts to turn a chopper into a flaming cooking station. The end result: a party unlike anything ever seen. Behind the scenes, however, frayed nerves begin to surface between Marcel and his team as exhaustion and egos get the best of everyone.
Sink or Swim
Season 1, Episode 4 TV-PG
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Chef Marcel Vigneron and his team member 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 Robyn also go surfing to seek inspiration for the menu. 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. Jarrid takes on the added challenge of building tabletop volcanoes that erupt with hot, molten pineapple sauce for dipping the short ribs. For the party, the Walden Surfboard shop is transformed into a tropical luau environment where the "outside" is brought "in." Later, Marcel and team break into a celebratory food fight in the kitchen, exhilarated with their latest triumph.
The Heat Is On
Season 1, Episode 5 TV-PG
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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 organization’s volunteers. After touring the firehouse with Jarrid Masse and Devon Espinosa (and getting to sample some genuine fireman cooking), Marcel heads back to the Quantum Kitchen to begin brainstorming the menu with his team. Marcel decides to focus the menu on his version of hearty firehouse food featuring inside-out chili (with gellified chilli peppers), 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. At the end of the night, Marcel and team deliver a spectacular experience for the guests in what is possibly their most successful event to date.
Race to the Finish
Season 1, Episode 6 TV-PG
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Chef Marcel Vigneron is thrilled when Chrysler asks him to cater a spectacular event to celebrate students in the Design Mentorship Program, a partnership between Chrysler and the local automotive design college, The Center for Creative Studies. This party promises to be the Quantum Kitchen’s most inventive and challenging yet as Marcel and his team travel to the heart of Detroit’s automotive design world to create a menu that will impress fellow innovators and captains of industry. 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 apologize 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?
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