Back at Casa de Chefs, everyone's busy planning their menus. Everyone, that is, except Michael Voltaggio. He goes to bed instead of watching the painfully retro Bocuse d'Or DVDs. (Justine wonders aloud why they serve their dishes on mirrored platters? Liz thinks it's because they can't rely on a streak of gastrique and call it presentation.) Bearded Kevin asks for Bryan's advice on how to successfully sous-vide lamb. Bryan, as saintly as he is, helps the bearded one out, but mentions that some other chefs (like his brother) may not have been so generous with their knowledge.