Tom tells them that they will have thirty minutes to plan a menu and then the sous chefs will head to the market while the cheftestants stay and butcher their pigs. I really like the butchering challenges because I feel like it's a skill that separates a professional chef from an amateur. Well, one among many. But most amateur chefs have never had cause to butcher an animal, and yet professional chefs may be called upon to do so, so it make sense. Maybe I just feel that way because I can't even debone a chicken. Lisa says she'd rather go to the market so that she can choose her food herself. Tom tells them that they will have two hours today and five hours tomorrow.

They all enter the kitchen and, as Stephanie grinningly interviews, "each find [their] own Wilbur." And they are gross-looking. I've seen live pigs and I've seen roasted whole pigs, but I don't think I've ever seen a dead raw pig, unless you count the fetal pig we had to dissect in high school, and even that was pretty gross. And at least I didn't have to eat it at the end. Stephanie points out that most people just pick up a package of meat at the grocery store and don't encounter the animal from whence it came. Richard and Spike discuss their plan; Richard mumbles something about pulling the head and feet off the pig and creating a dish called "Head to Toe." He wants to implement creativity and play to his own skills and cooking flavor. Antonia is hoping to go more traditional and use local flavors, and Nikki agrees. Lisa says that she won't be putting her usual Asian flair into her dishes. She has an Asian flair? I mean, I knew Dale was actually criticized for making everything into an Asian dish, but I didn't realize that was Lisa's specialty as well. I must not have been paying close enough attention in previous episodes. It must be the wine I generally drink while watching. Anyway, Lisa wants to make it Puerto Rican and use spicy rum glaze. Richard interviews that he doesn't think that it's a smart tactic to try to make local favorites, since it's kind of playing someone else's game instead of making it your own. True. Plus, can you really make better Puerto Rican food than the chefs who will be in attendance? Lisa continues to plan her menu with minimal input from Andrew - she just kind of bulldozers through it, which is her right, since it's her menu, but it's also kind of annoying. Lisa interviews that she's confident enough in her Latin food that she thinks the local will enjoy it.