Lida and Cleer teach us to make Colombian buñuelos, a type of fritter eaten particularly during the Christmas season.

Lida and Cleer teach us how to make a typical Colombian condiment, spicy aji.

Jorge, who works in the restaurant business in Holbox in the Mexican state of Quintana Roo, tells us a bit about its atmosphere, typical dishes and diverse inhabitants.

José Enriques, who works in the goat milk industry in Otavalo Ecuador, explains a bit about his typical day as well as the health benefits of goat milk.

An animated Venezuelan bartender gives us a live piña colada-making demonstration.

Take a tour of the "La Leyenda" chocolate factory in Quito, Ecuador, where we gain insight into the various stages of chocolate production.

Cata and Cleer teach us how to order food at a restaurant.

Cata y Cleer teach us how to make typical Colombian arepas with shredded beef.

Now comes the moment of truth: The Mission Chef students have prepared their dishes and their instructor will evaluate them with brutal honesty. Who will make the final team?

The cooking is underway in this Misión Chef competition and team members are already getting in trouble for not sticking to their portion of the meal.

Mission Chef contestants have only thirty minutes left to prepare a dish for evaluation by a professional chef.

The Mission Chef competitors learn about various spices and prepare for their timed food preparation test.

The contestants are divided into groups of three to begin the task of preparing a dish to be graded by their mentors.

Stripped of all their adornments, the Mission Chef participants are ready to be evaluated by a professional chef.

One of the instructors from Mission Chef explains what cooking means to him as well as the discipline required to cook professionally.