Plot Synopsis

In each 30-minute episode, two chefs are dropped off at an unfamiliar college campus, where they have 60 minutes to find ingredients and create a spectacular meal in a makeshift kitchen as they vie for the $10,000 prize. Each episode begins with a helicopter dropping off two blindfolded chefs in the middle of a college campus. When the contestants' blindfolds are removed, the chefs, who are wearing GPS ankle bracelets that keep them within 500 feet of the dropoff point, find ingredients by rummaging through dorm rooms, raiding cafeterias, and enlisting the help of college students. The competitors then head to the gymnasium, where their makeshift kitchen is located, to create a dish using only the ingredients they found. The winning chef takes home $10,000 by impressing a panel of judges, which includes David Rosengarten, Bradley Miller, and Aliya LeeKong. On Tuesday, April 23, 2013 at 11pm ET/PT, Food Network aired this program's pilot episode, which featured a competition on the campus of Drew University between Ryan DePersio and Zoe Feigenbaum, who were both runners-up on CHOPPED. Ryan created risotto, using some of these found ingredients: soy sauce, crackers, vegetable oil, bread, raw pizza dough, egg noodles, cheese, salami, oranges, mushrooms, broccoli, tomatoes, and peppers. Zoe cooked jambalaya using a variety of ingredients she assembled: tea, non-dairy creamer, tapenade, hummus, grapes, chewing tobacco, rice, red beans, black beans, chickpeas, pepperoni, onions, celery, peppers, cucumbers. Depending on viewer response and ratings, Food Network will decide whether to order CHEF MARKS THE SPOT as a series.