1000 construction workers, a basically non-existent kitchen, and construction workers for sous-chefs. 7 hours. Oh, and whatever he makes, he has to serve in paper bags.

They don’t want him to succeed, do they? He’s cooking in the emergency kitchens in the Salvation Army rehab unit vehicles. Requests: no vegetarian nonsense. Lots of meat. Hot is preferred to cold. It’s like cooking for Josh and Housemate! Only in a brown paper bag.

He sets his construction team on MacGuyvering a kitchen into existence while he and George shop for food – and he finally gets his inspiration for dessert from Raisin Bran of all places. As usual, he’s got an absurd number of courses. I want to know how he’s fitting those in a bag?

Anyway, so he comes to a lack of hardware. No pots. What’s a guy to do? Substitute wheelbarrows. Washed out wheelbarrows. Ew?

The coleslaw looked like so much fun to make. They had it two of those rolling Tupperware that are huge. My family keeps our Christmas tree in a container just like that. They make several hundred pounds of coleslaw in these containers. It was awesome. In this episode, like no episode previous, I really got an idea of the sheer scale of cooking for that many people. Stirring that much coleslaw with your hands. Watching that many meatballs transfer from one container to another. Looking on as someone chops through that many bananas, that fast. Wow, people. Wow.

I mean, obviously catering services do this all the time. Even fast food services. I’m pretty sure I’ve watched that many meatballs fly out of the pan and into the customer’s hands on meatball-sub day, but I wasn’t making them in one fell swoop. They were made in gallon sized jugs. It’s crazy to watch this much food fly through the hands of a team of 10 people in 7 hours.

The chicken and pork sandwiches are to be topped with a peach aoili, so he pours several gallons of canned peaches into a bright red plastic wheelbarrow and he just starts blending with his handy-dandy immersion blender. Awesome.

He’s got all the foods in their huge tubs, and they’re starting to “plate” (read: stick things in covered styrofoam and disposable plastic containers) when it finally starts to rain. Robert finally gets all the food covered and back to moving on the creation and plating of the food when the construction workers decide that being outside when it’s raining is too goof for them. What!? You’re construction workers. Brave those elements! If Robert the snooty chef can do it, so can you!

Being Robert, however, he perseveres even in the face of inanity. He manages to finish. Five minutes to spare, ladies and gentlemen, and Robert finishes the challenge. He gets it all inside for the wee baby construction workers, he completes it all, lines it all up buffet-style, and they love it. Go Robert!

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