Stuart Abrams is the hot shot Head Chef and new kid on the block at a big classic Steak House in Montreal. We watch him wrangle the meat and his crew to prove himself and feed today’s 1000+ guests. We see the steak as it leaves the beef distributor’s warehouse to Stuart’s loading dock through all its various stages of aging, butchering, prepping, cooking and serving. We also find out all about knives and sharpening from an Italian family of traditional knife sharpeners; how state of the art ventilation systems work and what happens when there’s a fire in the kitchen. And there’s a bit of a battle on cooking methods: gas versus charcoal, as we visit a high end steakhouse down the road. Stuart’s got more hungry patrons than he expected, waiting for their steaks, today. Will he and his crew deliver the goods - hot and on time?