Now, while I say I can relate to the challenge, let me clarify -- in the last fifteen years I have opened six restaurants and a slew of sandwich shops, but obviously I have never been given only 24 hours, and a single design professional and server to pull this off. The demands posed by the challenge meant that the Chefs had considerably less time and resources at their disposal than even the most modest "real world" opening. Typically when I open a restaurant I spend months mulling the concept and the menu. Many more months and many highly skilled and talented people are involved in the design and construction. So before you hit me with the angry emails, know that I am well aware that this was a unique and daunting task.
But here's some things that the Chefs didn't have to do in those 24 hours: Design a full menu with multiple appetizers, main courses, side dishes, desserts and seasonal specials (they were asked to create one appetizer, one entree, and one dessert).