Dinner Impossible
| Dinner: Impossible | |
|---|---|
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| Starring |
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| Country of origin | United States |
| Original language(s) | English |
| No. of seasons | 8 |
| No. of episodes | 83 (list of episodes) |
| Production | |
| Executive producer(s) | Marc Summers |
| Running time | 30 minutes / 60 minutes |
| Production company(s) |
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| Release | |
| Original network | Food Network |
| Original release | January 24, 2007 – July 7, 2010 |
| Chronology | |
| Followed by | Restaurant: Impossible |
Dinner: Impossible is an American television program broadcast by the Food Network and initially hosted by Robert Irvine. The first episode aired on January 24, 2007 and the last episode aired in 2010. Food Network began airing the eighth season on March 3, 2010.
Each episode, the host is given a challenge that must be completed within a given time. Challenges have included preparing a large dinner aboard a luxury train, an "authentic" 18th-century American colonial dinner (prepared with period cooking methods and tools), and a luxury meal on a small, isolated, New England island.
With its name and other elements suggesting the 1960s television series Mission: Impossible, the program explores whether a multi-course meal for a large group can be prepared by the chef and his team with limited resources, no advance planning and in a fixed period. In a scene echoing the opening sequence of Mission: Impossible, each episode opens with the chef receiving his assignment, detailing where, for whom, in how long and under what conditions he must prepare the week's meal. From this point forward, a countdown timer is periodically shown, displaying the amount of time remaining.
Having received his challenge, the chef travels to the assignment location where he is met by one or more of his team of sous chefs and any local assistants provided by the facility. After surveying available ingredients, tools and appliances, the menu is planned and preparation organized. Often, the chef recruits additional chefs as the episode goes along. At this point, the team is often able to go shopping for additional ingredients, although the availability of items and the limited time often make selection of ingredients difficult (e.g., there may not be enough time to fully defrost a frozen item). At the location itself, preparation space can be restricted, with limited access to ovens, stoves, and cooking tools. Under these varying conditions, the chef must execute the menu within the time limits he is given. During the mission, curve balls are sometimes thrown into the mix mid-episode by the representatives, including adding guests, entrees, ingredients, etc.
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