Kelly has trouble using a standard can opener on Asian cans. You'd think they would have the right kind of equipment, no? Guess not. I don't know why she wastes so much time with the can opener and doesn't just stab the can and cut it open with a knife. I guess that's probably pretty hard on your knives. She does eventually use her knife, and the stress levels are getting higher. Ed interviews that the others should have known that there would be a twist, like adding a second dish. He's not wrong.

Angelo notices a ton of blood on the floor, and realizes it's from Kelly's finger. She pulls on a rubber glove to keep the blood off her food, and the finger of the glove fills with blood quickly. GROSS. Kelly admits that the glove is hindering her abilities. She can't cut, and when it comes time to pack up, she has trouble with the wrap and the tape. Time runs out and presumably she gets everything done, but it looked pretty hairy (and bloody) there for a minute.

Weird interstitial. The cheftestants go to a place where you fish in artificial ponds. Kevin is too squeamish to put a worm on his hook, and then too squeamish to unhook it when he catches a prawn. Kelly does both for him.

The cheftestants arrive at the location for the party and start setting up. I notice that all of the grown-ups have on long pants but Angelo has on some stupid shorts. I get that it gets hot in the kitchen, but come on. He looks like Angus Young, but a million times less cool. Kelly explains in an interview that they haven't figured out how to expedite their food yet (i.e. who will read the order slips and make sure the right food gets cooked at the right time and get on the plates and out to the tables in a timely fashion), and they haven't met the wait staff. That won't be a problem, right? I mean, the wait staff. Surely they will all be professionals.

Kevin talks about his second dish, which includes a 63-degree egg. He explains that it's similar to a poached egg but infinitely more complicated. So why is he doing it again? Probably because he can use the sous vide and cook all of the eggs at the same time. Also, it sounds fancier. But he explains that if he's half a degree off, the whole dish is ruined. So that's no pressure.