Chrissy somehow ended up with the legendary Canlis salad (probably because she's a woman and it seems like the women got stuck with all the crap dishes), but she thinks it will be easy. Josh points out that so many people have eaten that salad over the past 63 years and they know exactly what it's supposed to taste like, so if you screw up one thing, you're gone. Chrissy's like "Oh, shit."
John offers to expedite since he has immunity. CJ interviews that it should be great, since John has opened 96 restaurants and knows everything -- just ask him. Heh. John harangues Josh about his ability to make French onion soup. Josh just puts his head down and assures John that he does know how to make it. John's all, "I learned how to make it in FRANCE! They just call it onion soup there! Do you know that you're supposed to put onions in it? But no French people?" It's about that level of condescension. He ends by saying that he'll jump back and help Josh if he needs it. Well, thanks John. You're so generous.
Back at the loft, the cheftestants talk about Last Chance Kitchen. I totally forgot that ever existed. Now I have to go check the website and see if they are doing it. They are! I'll save any thoughts on it until the end of the recap, in case you want to avoid knowing.
The cheftestants arrive at Canlis and start cooking. You guys, I hope you are sitting down because this is going to be a shock, but John knows a lot about 1950s cooking! His father used to take him to all the fine dining rooms in New York (which was the 1950s? How old is he anyway?) so he totally knows his stuff. Kristen interviews that it's actually harder to make a dish with few ingredients, because each one has to be perfect. Her strategy with the mushrooms is to prevent sogginess by throwing them in a hot oven for a few minutes, so they are dried out. Stefan develops a strategy to cook his calf liver that involves pan searing and then grilling.