Selena Gomez and Raquelle meet up with Chef Marcel Vigneron at his Hollywood hotspot, Lemon Grove. Marcel greets Selena with three of his favorite dishes that set the bar for how good her dish will need to be to make the menu! While Raquelle discovers the delights of the professional walk-in refrigerator, Selena creates a colorful dish using some very unusual ingredients. The ultimate decision is down to Marcel and his team on whether her purple plate will be their new special or just a color bomb.

Selena Gomez finds a taste of home as she tries the best Texas barbecue in Los Angeles at Moo's Craft Barbecue. Husband and wife team Andrew and Michelle Muñoz challenge Selena to create a dish that puts her own spin on their meat-centric menu. She decides to create a unique sausage containing the flavors of one her most favorite guilty pleasure foods! Selena and Raquelle quickly find themselves in over their heads as they realize that they have no idea how sausages are made. The stakes get even higher when Nana and Papa show up, two native Texans ready to see if Selena's dish can make the grade and the menu!

Selena Gomez must step up her game as she enters the Girl & the Goat, owned by the only person ever to win both Iron Chef and Top Chef, Stephanie Izard. Stephanie challenges and inspires Selena's taste buds with a blind taste test. Then for her special, Selena creates a ricotta toast dish based on her love of cheese and crackers in hopes of dazzling Stephanie with a cheesy, crunchy creation.

Selena Gomez and Raquelle head to Alta, Chef Keith Corbin's California soul food restaurant. For the kitchen initiation, Corbin puts Selena under pressure with some short order egg cooking, and she quickly learns it's not nearly as simple as it sounds. Once she's proven her mettle, Selena attempts to make a fried fish dish tasty enough for Alta's menu and the restaurant's toughest critic, Renee Corbin.