We filmed primarily in Old San Juan and have been working with the Puerto Rican Board of Tourism for the past year and half on setting up this shoot. Our contestants stayed in a really lovely hotel, El Convento, which we had stayed in for the scout. High ceilings -- they count for something. In developing the challenges for the entire finale, we had several things we had to consider: time, space, and resources. We wanted to choose a location for the frituras Quickfire that would give an authentic feel to the episode. The Reef Bar ended up working perfectly, as it had a spectacular view of Old San Juan, and a fairly well-equipped kitchen. Shannon and I packed up a measured amount of equipment in Chicago to ship to Puerto Rico, as we knew obtaining certain items would be difficult or expensive once on the island. And that's what we do -- move our blenders, pots, pans, and other small tools into any kitchen space to make sure our contestants have everything they need to create some great food.
The space at the Reef Bar was small and our main concern was whether two deep fryers would be enough and thankfully it was. The other decision was whether or not we should make them cook one or two frituras for the challenge. I always refer back to what Harold, Tiffani, and Dave went through, having a triple Quickfire with the high rollers and Cirque de Soleil, and I said two dishes in 40 minutes would be more challenging than one fritura dish in 30 minutes. Besides, this is the Top Chef finale. They've made it this far, so pressure should be not unfamiliar to them.