"I get to eat today," Ted exclaims as After Hours kicks off. Marc asks if they have to make a plate for him, and Ted jokes, "I've had nothing to eat at this job in five years." He doesn't know exactly what he'll be eating yet, but it will have to include North Carolina BBQ sauce, avocado, rainbow chard and spareribs.

Maneet, famous for mixing different cuisines, puts everything she's got into the entree. She cooks rice in the microwave with some barbecue sauce and is working on a stew. "I just wanted to go in the direction of a feijoada [a Brazilian stew] and wanted to do it with Indian spices," she says. 

Ted notices how much fat is on the spareribs, pointing out to Amanda that home cooks are often fearful of fat, while chefs embrace it. Amanda agrees, officially coining the phrase "the more fat, the merrier," and uses the ribs to make stuffed Swiss chard with mozzarella, tomato and an avocado topping.

Amanda puts Ted to work when he mentions how much he likes prepping avocados. "Do it — cut all of mine!" she tells him. Marc is also busy prepping for his pork sparerib stew with avocado flan. "Everybody's trying to get in my way," he says as Amanda purposely bumps into him.