The "Time Warp Tournament" begins with challenges inspired by the1950s. Included: an all-American breakfast; TV dinner; and a milkshakeand fries with a Marilyn Monroe twist.
In the second heat of the Time Warp Tournament, the chefs head back to the sixties. In the first round, three chefs ride around the kitchen in a mustard submarine. Then, two chefs have to prep chicken Kiev on protest signs. Finally, one chef has to make banana pudding while wearing a space suit.
In heat three of the Time Warp Tournament, the chefs head back to the 1970s. First up, three chefs have to ride on a banana seat bicycle while making hamburger mac and cheese. Then, one chef has to make quiche on a disco dance floor. Finally, one chef must dress up like a human disco ball as they make crepes suzette.
In heat four of the Time Warp Tournament, the chefs head back to the 1980s. First, one chef has to get their Chinese chicken salad ingredients from rented VHS tapes. Then, one chef has to make their blackened fish dish in a bouncing cigarette boat. Finally, one chef has to play a giant, live action video game as they make a toaster pastry.
In the grand finale of the Time Warp Tournament, the chefs head back to the 1990s. First up, three chefs have to join a boy band as they make barbecue chicken pizza. Then, two chefs have to make fried calamari while riding on a ship bow. Finally, one chef has to go through a giant, physically-challenging obstacle course as they make cookie dough ice cream.
Cutthroat Kitchen judges Richard Blais, Antonia Lofaso, Simon Majumdar and Jet Tila compete, and first up, three of the judges have to make a poached egg breakfast on a bench press prep station. Then, one judge has to make a grain bowl while working backwards -- "against the grain." Finally, one judge enters a soundproof chamber so they cannot hear what dessert they have to make in the final round.
One chef has to get their dim sum ingredients by solving pictographs, then one chef has to boil their penne pasta in flaming vodka. Finally, one chef must make sugar cookies while carrying around a "sugar baby."
One chef has to join a "flash cobb" dance while making a Cobb Salad. Then, one chef has to make moo shu in a cowbell, and finally, one chef has to make baked Alaska while being pulled around the kitchen in a dog sled.
Two chefs make a catfish po' boy in a giant cat condo, then two chefs prep their loco moco on a train moving around the kitchen. Finally, one chef has to make shoofly pie while wearing fly sight goggles.
A superhero theme runs through the challenges, beginning with the competing chefs having to dress up as caped crusaders while making hero sandwiches. Later, flying gyros and a superfood dessert prepared on a flaming hand.
Three chefs have to carry a huge fish around the kitchen as they make fish and chips; two chefs have to wear giant chicken parts as they make fried chicken; churro ice cream sandwich.
Three chefs have to cook a scramble with either an ax, a knife or an arrowhead; two chefs have to make meat and potatoes while wearing a giant life jacket; dessert pancakes are made on an enormous compass.
Chefs must attempt to make hunter's stew while dressed as forest animals; one chef must wear a giant big foot while creating a trail lunch; one chef must balance on a log in the lake while making a skillet cookie.
Chefs must prepare a waffle breakfast with their arms stuck in rocks; a chef has to have Bob the Bear cook their grilled fish; a crumble quicksand challenge.
Chefs have to make a breakfast burrito while hanging a net; cook burgers using only the flame from burning hiking snacks; one chef has to be pulled by a jet ski to get the ingredients for a trail mix dessert.
The four heat winners return to camp for the tournament finale; chefs make chili dogs on a leaky boat; contestants help each other balance on a log while preparing dishes; remaining chefs have a s'mores war.