Kaysen got his start warming up rolls for sandwiches at a Subway restaurant.

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"I wouldn't call it an industrial revival, " says Ronda Kaysen, a real estate journalist who writes for the New York Times.

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Kaysen skinned and filleted four chickens in nine minutes, then began madly kneading a mound of truffle dough for his halibut torte.

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But Kaysen and Rodgers had prepared for that, too: They wore earplugs.

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Kaysen also had support from chefs Daniel Boulud and Charlie Trotter.

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Kaysen's eyes locked onto the screen as more slices were removed, some breaking apart even before judges had a chance to poke, prod or consume them.

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In Lyons on the morning of the competition, Kaysen went so far as to duct-tape loose wires and lay down carpets, so as to prevent slips or falls.

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By midafternoon Kaysen and Rodgers' platters were ready.

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Minutes later Kaysen's second platter appeared.

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