[4] Richard Blais, Antonia Lofaso, Spike Mendelsohn, and Dale Talde returned to compete in Top Chef: All-Stars.

Quickfire Challenge: The chefs had to create a signature deep dish pizza and serve it to Rocco DiSpirito and Padma Lakshmi.

Quickfire Challenge: Each chef created a dish using no more than five ingredients (excluding pantry freebies salt, pepper, sugar, olive oil and canola oil), either purchased at Chicago's Green City Market or drawn from the Top Chef pantry; they had 30 minutes cooking time.

Elimination Challenge: Five teams of three were selected by drawing knives, each assigned a specific animal: bear, gorilla, lion, penguin, or vulture.

The teams prepared a series of appetizers based on their animal's diet for 200 guests at the Lincoln Park Zoo.

Elimination Challenge: Divided into two teams of seven, the chefs catered a Chicago neighborhood's annual block party.

The guest judges at the dinner included film critic Richard Roeper, chef Daniel Boulud, and actress Aisha Tyler.

Elimination Challenge: The chefs were split into four groups of three, based on the classical elements: earth, water, fire, and air.

Each team had to create a meal based on their assigned element for 80 people of Chicago's Celebrity Chef-Meals on Wheels Fundraiser, held at the old Marshall Field & Co. Building.

The top and bottom three dishes were selected from the crowd participating in the tailgating party, including former Bears players Richard Dent, Gale Sayers and William "The Refrigerator" Perry.

The winner received a Weber Summit 650 Gas Grill and a Chicago Bears jersey labeled "Top Chef".

During the performance, the Second City actors obtained various combinations of colors, emotions, and ingredients from the audience, creating five descriptions for meals that the chefs had to prepare.

Quickfire Challenge: Each chef had to create an entrée in only 15 minutes, using Uncle Ben's Rice as a primary ingredient.

chef, cookbook author and restaurateur Art Smith, founder of the Common Threads program, was the episode's guest judge.

The teams were given 30 minutes to discuss the menu with the bride or groom, 30 minutes to plan, $3,000 to shop at a large food warehouse and $2,000 at Whole Foods Market, and 14 hours (through the night) of preparation time in the Top Chef kitchen, followed by additional preparation time at the banquet.

Chicago-based pastry chef, cookbook author, and television personality Gale Gand appeared as a guest judge.

As the Quickfire winner, Spike was given ten additional minutes to shop and his first choice of each of the four required ingredients, which the other chefs, consequently, were not permitted to use.

Quickfire Challenge: Taking turns, each chef spent the same amount of time operating the egg station during the busy breakfast hours at Lou Mitchell's Restaurant and Bakery.

The chef's performance would be judged by both Tom Colicchio and the restaurant's owner, Heleen Thanas, based on who she'd be most likely to hire.

Quickfire Challenge: At a meat packing warehouse, each chef was given twenty minutes to butcher and clean seven "tomahawk chops" from an aged side of beef.

Then, at the Top Chef kitchen, they were given an additional thirty minutes to prepare two of the chops to the guest judge's preference: medium-rare.

Elimination Challenge: Each chef had to create an appetizer and entrée, in addition to working the line at Rick Tramonto's Steak & Seafood restaurant.

Quickfire Challenge: Six months after the previous episode in Chicago, the chefs arrived in San Juan, Puerto Rico.

Elimination Challenge: The chefs were asked to prepare three dishes each for a reception held at La Fortaleza, the official residence of the governor of Puerto Rico.

The winner received a 2009 Toyota Corolla S. Wilo Benet guest judge, and First Lady of Puerto Rico Luisa Acevedo Vilá is in attendance.

The order for picking the sous chefs and proteins was determined by the number of previous elimination round wins, with ties broken by knife pulling.