Knife Fight (TV series)

Featured are Brendan Collins, known for his underground British gastropub Waterloo and City, and David Feau, an executive chef of The Royce at The Langham, who compete in a unique culinary competition with celebrity judges and culinary experts.^[3]

A cooking competition between Mercantile's chef and renowned cooking veteran, CJ Jacobsen, and his friend from Ray's and Stark Bar's, Kris Morningstar; highlights include white truffles, kohlrabi, ridgeback shrimp and a powerful allergy.

Chef Jason Fullilove’s artistic cuisine takes on Brandon Boudet’s rustic cooking style.

Chef Trevor Rocco of Red Hill looks to seek revenge on Umami Burger’s John Herndon as they tackle Japanese yams and Maitake mushrooms.

Los Angeles chefs Amar Santana and Mirko Paderno make a bet that leaves one of them up to his ears in potatoes and cooking with whole pig’s head.

Chefs James Trees and Christian Page break down an entire goat.

Chef Phillip Frankland Lee^[4] takes on chef Natalia Pereira in a cooking contest in which each participant must prepare at least two dishes in a single hour while incorporating at least two or three secret ingredients, including radishes and foie gras.

Chef Jeremy Strubel takes on chef Bernhard Mairinger in a contest in which each participant must prepare at least two dishes in a single hour while incorporating at least two or three secret ingredients, including chestnuts, jackfruit and haggis.

Will the competitive spirit of chef Amanda Baumgarten earn her the win against L.A. Magazine’s ‘2012 Chef of the Year,’ Micah Wexler? The mandatory ingredients are shark and rambutan.

Chef Octavio Becerra goes to bat against chef Ricardo Zarate. Tonight they work with turkey, monkfish liver and spiny lobster.

Chefs Stefan Richter and Bruce Kalman fight with oysters, quail and nasturtiums.

Comedian Bobby Lee keeps the crowd roaring as Jason Travi battles John-Carlos Kuramoto with trout roe, pork loin and clover.

In a special hour-long season 2 premiere, the culinary hijinks continue as chef Tim Love of Texas and chef Mike Isabella of Washington, D.C., are asked to turn their considerable skills to breaking down an entire pig, but they also make a side bet involving tequila and a shoe.

Nerves come to the fore when Italian master chef Freddy Vargas of Scarpetta struggles to maintain his composure against modernist chef, and James Beard Foundation Award nominee, Justin Wills of Restaurant Beck in an oxtails showdown.

Chef Brooke Williamson of Tripel in Los Angeles feels twice the pressure of having to contend with the very talented chef Chris Shepherd of Underbelly in Houston as well as trying to impress guest judge, Josiah Citrin, who was her old boss.

Consistently inventive chef Johnny Zone of La Poubelle takes on former minor league pitcher turned innovative chef Michael Teich of The Wallace in a battle of Los Angeles centered around the unusual, and tough, ingredient of cardoon.

Two of the culinary world's most reputable and influential chefs, Mark Peele of Campanile and Sal Mario of Il Grano, are forced to forgo their friendship and battle each other in what becomes a master class in cooking involving sea snails.

Two representatives of the new guard in the food world, City Tavern's Jessica Christensen and Acabar's Kevin Luzande, find themselves in a heated competition as they try to establish their reputation with a menu including sweetbreads.

The Pacific Northwest culinary crown is up for grabs as two Portland, Ore., chefs, Benjamin Bettinger of Imperial and Patrick McKee of Paley's Place, face off under the gaze of their mentor using pig's ears and rabbit as their ingredients.

Tin Vuong of Abigaile pits his traditional style of Vietnamese cooking against Perry Cheung of Phorage's innovative twists on the cuisine in an unconventional battle that is not for the squeamish as the main ingredient is blood.

Eric Park of Black Hogg in Los Angeles has the opportunity of a lifetime when he goes up against one of his culinary heroes, Kevin Gillespie of Gunshow in Atlanta, as they prepare scallops and pig's feet for a very special guest.

New Orleans chefs, Sue Zemanick (Gatreau) and Tory McPhail (Commander's Palace) create bison dishes for the competition.

In an Oregon vs. Southern California match, John Gorham and Kasey Mills of Portland, Oregon’s Toro Bravo step into the kitchen for a sea cucumber battle against Hungry Cat chefs, David Lentz (Santa Monica and Hollywood) and Kris Longley (Santa Barbara, California).

Adam Sappington of Portland's Country Cat and Kansas City's Michael Smith (Michael Smith Restaurant and Extra Virgin) go head-to-head to tackle a forequarter of beef. After volunteering to butcher the meat, Sappington chooses the Tomahawk chop steak cut as one of his dishes.

Pitting Peruvian against Mexican flavors, Season 1 winner and 2014 James Beard Award semifinalist, Ricardo Zarate (Picca, Mo-Chica, Paiche, Blue Tavern) defends his title against The French Laundry alum and Santa Monica chef, Ray Garcia (FIG at the Fairmont Miramar Hotel).

2010 James Beard Award winner, Seattle’s Jason Wilson (Crush) is pitted against Portland friend and two-time award nominee, Greg Denton (Ox) over eels, juniper berries and gizzards.

Tandy Wilson, the two-time James Beard Award finalist (City House) is up against fellow Tennessee chef, Kelly English (Restaurant Iris and The Second Line). Loser of the goose battle loses not only the victory knife, but also their facial hair in a side bet.

In another Southern California vs Northern California battle of chefs, Mary Sue Milliken (Border Grill, Los Angeles) and multiple winner of James Beard Foundation Awards, Traci Des Jardins (Jardinere, San Francisco) execute skate (fish) dishes.

Jason Paluska of Santa Barbara (The Lark) and Oakland’s Kyle Itani (Hopscotch) spar over live halibut.

San Francisco chefs, Charles Phan (The Slanted Door) vies for the prize against Anthony Strong (Locanda Osteria & Bar) using the ingredients: prickly pear, burrata, monkfish and flying fish.

James Beard Award nominee of St. Louis, Kevin Nashan (Sidney Street Café and Peacemaker Lobster & Crab Co.)^[5] locks horns over whole spring lamb with New York City’s Harold Moore (Commerce).

Los Angeles chefs, Ricardo Diaz (Colonia Taco Lounge) and Gilberto Cetina Jr. (Chichen Itza Restaurant) battle for Mexican cooking supremacy using calf liver.

The battle of the protégés commences when Ricardo Zarate mentee, Brian Huskey, competes with Mei Lin, Michael Voltaggio's apprentice, to create a menu using an unusual ingredient, silkie chicken, that at least one judge finds disturbing.

A kitchen mishap nearly derails Kelly Liken as she takes on Steve Redzikowski in a showdown between two of Colorado’s best chefs.

Justin Devillier of La Petite Grocery in New Orleans takes on Michael Bryant of Los Angeles' The Churchill in a competition in which they have to create a winning menu using the unusual ingredient of thousand year old eggs.

Michelin-starred^[9] New York City chefs and business partners Edi Frauneder and Wolfgang Ban fight as rivals in a cooking showdown using crickets as a feature ingredient.