We had discussed in Miami what the final challenge would be to get the last four to Aspen. Under the assumption that we would be at the FCI and one of our deans would be the judges, I thought very carefully about this. In past seasons we had given the contestants the most luxurious ingredients to work with. Considering that we would be at one of the premier cooking schools n the country, I thought it only fitting that maybe we pare it down and make the challenge entirely about technique and flavor, hence the chicken, onion, and potato. Having graduated from the culinary program at The FCI, these three ingredients were one of the cornerstones of learning classic French technique, and how to coax the best flavors and proper results from these deceptively ordinary ingredients.