Habanero Squash Soup with Poached Lobster Tail, Pickled Rainbow Chard and Caviar

Kamay: "You have in front of you a habanero squash soup with a poached lobster tail, a pickled rainbow chard topped with caviar."

Pan-Seared Striped Bass with Passionfruit Sauce, Soy Glazed Squash, Sweet Potato Croquettes and Avocado Mousse

Kamay: "In front of you, you have a pan seared striped bass with a passion fruit sauce, a soy glazed sauce, squash, sweet potato croquettes, and an avocado mousse."

Guava Rum Strawberry Shortcake with Tarragon Créme Diplomat

Kamay: "What you have in front of you is a guava rum strawberry shortcake with a tarragon creme diplomat."

Pan Roasted Duck with sautéed beet tops, roasted golden beets, pickled blackcurrants and hazelnut vinaigrette

Gordon Ramsay demonstrated the cooking of this dish as follows:

"Let's make a beautiful pan roasted duck sat on a bed of sauteed beet tops, garnished with some golden beets, pickled blackcurrants, and finished with a hazelnut vinaigrette. Now, duck gets laid fat side down. Once it's caramelized, lift up your tongs, sear the end and sear the end. Why? So it seals in the juice, searing all the flavour. I take a little touch of garlic, thyme, and a little touch of rosemary, 90% of this cook is going to be on its fats. Right, garnish for the duck, beet tops into the pan. For the next pan, the golden beets with a little touch of butter. Now, let's build this out. And there we have a beautiful painting. Hand roasted duck. "

Kamay: "I made a coffee rubbed lamb chop with moroccan couscous, coffee, spiced carrots, and a port cherry coffee reduction sauce."

Spice-rubbed Pork Chop with Corn and Poblano Succotash and Beer and Blackberry Sauce

Kamay: "I have a spice rubbed pork chop with a grilled corn and poblano succotash and a belgian white BlackBerry sauce."

Lemon Confetti Cake with Vanilla Buttercream Frosting and Rainbow Sprinkles

Kamay: "So what you have in front of you is a lemon confetti cake with vanilla and lemon in the sponge. Vanilla buttercream frosting, and rainbow sprinkles."

Fried Chicken with Haitian Red Bean Sauce, White Rice, Pickled Fresnos and Red Onions

Judges (talking behind the scenes)

"Kamay's doing this very interesting Haitian twist on fried chicken, and it has a sauce of red beans, so it's going to be loaded and packed with flavor."

"You blended these beans?" 

Kamay: "I blended them, and then I strained them, and then I let it simmer with some aromatics and habanero."

Kamay: "So we have a Haitian inspired snapper filet, a pickled cabbage called Piklix. This is usually stewed in a tomato sauce for quite some time. I'm doing a little bit of a deconstructed version, and it's going to be delicious. You're going to love it."

"What do you think defines Haitian food?"

"Love. Spice. Excitement."

Later, presenting to the judges ...

Kamay: "And what we have here is a Haitian inspired snapper filet with jasmine rice and peas, a spicy tomato sauce, and a side of pickled cabbage that we call piklix."

Judge: "Sounds delicious."

Judge: "Visually, it looks simple. However, I'm just glad you've cooked that fish beautifully because it's glistening from here."

"And so how long was the fish cooked for?"

Kamay: "13 to 14 minutes. It was pan seared, and then I popped it in the oven to make sure the thick center was cooked."