Chef Robert Irvine Takes Culinary Challenges to the Extreme in New Series ‘Impossible Dinner’

ON MONDAY, APRIL 15 AT 10:00 PM

The experienced chef will look for a new mission every week in which he will have to prepare a delicious meal for a large number of diners and with very limited resources.

April 2024.- On a daily basis, everyone faces small culinary challenges in their own kitchen: thinking about what to eat each day, preparing a good dinner with the few leftovers left in the refrigerator, eating a healthy and varied diet… However, nothing comparable to the adventures faced by world-class chef Robert Irvine, also host of Impossible restaurantin the new DKISS program, impossible dinnerwhich premieres Monday, April 15 at 10:00 p.m..

In it, the chef will travel across the United States in search of the most extraordinary culinary challenges that will test him both physically and mentally. He and his team must working in the most extreme situations, for a very large clientele and with very restricted access to resources, all in a race against time, always seeking excellence in preparations. Over six hour-long episodes, Irvine will make cooking an exciting adventure.

From a Viking feast to a baseball stadium

Some of the obstacles you must overcome are related to the theme of the episode. In one of them, 50 lumberjacks are the diners of a dinner that has to be prepared in a forest where a kitchen with wood ovens has been installed. To get it, they only offer him an ax and many trees. The challenge they propose to him in California is also physical, where, to obtain ingredients, he must pass a series of physical tests based on the Viking era.

On other occasions, the big challenge is the limited space in which they work. In a food track contest, the objective of the chef and his team is get first prize by feeding 500 people, with a budget of just $1,500 and cooking on the fires of the small van. Much larger is the stadium of the Albuquerque baseball team, where 650 of its workers wait for the delicious dishes of Irvine. But not everything will be so simple: the chef and his team must design a haute cuisine menu inspired by Tex-Mex food using only the ingredients they can find throughout the stadium.

“Can I get it?”

Faced with such colossal challenges, Irvine himself has admitted to doubting his own abilities: “In each mission of impossible dinner thought: ‘Have I reached my limit? Can I get it?’”. Finally, the chef has highlighted the spirit of improvement that the challenges convey: “I am grateful to be able to make programs that impact the viewer in such a personal way.”

2024-04-12 15:21:51
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