Kuniko is working with Sheldon and John, and things seem to be going smoothly despite Kuniko's admitted lack of English skills. Padma shows up and tells them that there are five minutes left. And then there are two minutes left and Carla is squawking, "Come on, come on, we've gotta plate guys!" That's helpful. Danyele's team has the furthest to travel to put their dish on the judges' table, and she almost doesn't make it. But she does, so that was kind of lame to make such a big deal about it.

The judges try Bart, Jeffrey, and Brooke's dish first: crawfish with pickled red chili, fennel, and crawfish cream. There's that fennel again. CJ thinks it's old school and Stefan thinks it's cooked well, with a bit too much dill. Next up: Lizzie, Carla, and Chrissy's oven-roasted crawfish with fennel and herb salad. Again with the fennel. I can't escape it. Lizzie interviews that it's not a great dish, and it's messy. The judges, however, like it, especially Josie.

Micah, Kristen, and Tyler made fried and sashimi geoduck, radish and bok choy salad, and yuzu chili vinaigrette. Josie liked that they did the geoduck two ways, but CJ wishes it was cut a little thinner. Next is Sheldon, Kuniko, and John's geoduck sashimi, ponzu, apple, and cucumber. CJ loves his thin the sashimi is sliced, and Stefan liked the pine nuts, although he and Padma agree that it needs a hair more salt. And finally, Eliza, Danyele, and Josh made a razor clam and grilled corn chowder with Fresno chili and grilled lime. CJ likes the grilled lime but Stefan thought it needed more seasoning. Josh interviews that Stefan is a dick because he thinks he knows everything. Well, he was brought in as a judge; does Josh want Stefan to say, "I don't know, it seems okay to me but who am I to judge?" Shut it, Josh.

Padma asks Josie for an overall assessment. Josie acknowledges that it was a lot to do in a short amount of time. CJ says that the least successful dish was the chowder made by Eliza, Danyele, and Josh, because it was watery and underseasoned. Eliza knows how the game is played; she interviews that "you can burn something and call it Cajun, you can undercook something and call it mid-rare, but you cannot underseason." So true.