While visiting Belize, Les & Paul lodge on an Aggressor live aboard dive boat & meet corporate Chef Ed Mendoza, Les capitalizes on the opportunity to do some freediving & beach exploration. Paul brings Ed into his culinary challenge. Ed brings Paul into his on-deck kitchen. The tandem surprises Les with their collaborative creations, including a cacao-based hot sauce.

While visiting Belize, Les & Paul lodge on an Aggressor live aboard dive boat & meet corporate Chef Ed Mendoza, Les capitalizes on the opportunity to do some freediving & beach exploration. Paul brings Ed into his culinary challenge. Ed brings Paul into his on-deck kitchen. The tandem surprises Les with their collaborative creations, including a cacao-based hot sauce.

Wild harvesting takes place in the sea and on land. Les does his part to cull the exploding lionfish population in the Caribbean Sea. A curveball ingredient from Les's pantry and a kitchen on the beach get Chef Paul and guest chef Vanessa Matute's creative thoughts flowing.

Wild harvesting takes place in the sea and on land. Les does his part to cull the exploding lionfish population in the Caribbean Sea. A curveball ingredient from Les's pantry and a kitchen on the beach get Chef Paul and guest chef Vanessa Matute's creative thoughts flowing.

Behind an urban mall, Les discovers an abundance of delicious roots and flowers, which he shares with Paul. Using his restaurant's kitchen, Paul gets to work crafting a meal with the newly discovered local flavors.

Behind an urban mall, Les discovers an abundance of delicious roots and flowers, which he shares with Paul. Using his restaurant's kitchen, Paul gets to work crafting a meal with the newly discovered local flavors.

While hiking in a local forest, Les discovers a huge specimen of a well-known fungus. He brings it to Paul for some playful experimentation with this new type of chicken.

While hiking in a local forest, Les discovers a huge specimen of a well-known fungus. He brings it to Paul for some playful experimentation with this new type of chicken.

Using the Cunard Queen Elizabeth as home base, the tandem disembark in Sitka Alaska to meet local forger Mary Goddard to harvest sour dock and beach parsley. Later when back on the ship, Paul cooks with Executive Chef Roland while checking out the Hubbard glacier.