Judges Robbie Bell (left), Michael Jacobs, and Frank Randazzo with casting director Goloka Bolte and Cassie.
Applicants were instructed to cook and bring one dish with them. The judges tried the food, rated it on a score card, and conducted short interviews.
Robbie Bell sells real estate and cohosts a radio show called Join Us at the Table.
Michael Jacobs is a principal in Strategic Hospitality Group, a "restaurant in a box."
Chef Frank Randazzo owns Talula restaurant in Miami Beach with his wife, Andrea Curto Randazzo, and operates Creative Tastes Catering.
Robbie Bell said, "It's been interesting. I've had ceviche to the third power, shrimp to the third power. Cold collard greens are not cute. The best dish I've had so far was a pork loin with andouille sausage with a spicy mango chutney."
Michael Jacobs said, "This is their chance, so they're showing their chops. I love to see the passion of the people who come in. There was a woman who was forced to learn how to make crab rangoon because her delivery orders were so slow. It wasn't great, but she said, 'Dammit, if I can't get what I want, I'll make it myself," and I thought that was great. The best dish I've had so far was a smoked brisket and a smoked pork loin that this guy served on a mirror."
Frank Randazzo said, "I came in hungry -- so far, no palate fatigue. I'm impressed with the level of food a lot of people came in with. I thought it would be awful, but there have been a lot of really great cooks and flavors. The worst thing I tried so far was a bowl of mussels. The best was a dish of carnitas -- y'know, the little pork tacos."