Think you can cook? At Las Ventanas al Paraíso, a Rosewood Resort in Los Cabos, Mexico, guests have one hour to prepare a dish to impress the hotel’s chef. Conceived by Executive Chef Fabrice Guisset, the resort’s Challenge the Chef program encourages guests to pit their culinary finesse against a professional.

“For our guests who love to cook and who believe they have a magic touch in the kitchen, Challenge the Chef is a chance of a lifetime,” said Guisset. “Like today’s reality TV shows that lift the aspiring to stardom, you can finally be recognized for your culinary skills.”

Guests cook their own recipe in the resort’s open-air demonstration kitchen located in the property’s herb garden. Each culinary creation must include a minimum of two locally grown herbs. Dishes are rated by Guisset on a three-spoon scale. Three spoons equals superb and the dish is added to the signature restaurant menu for one week. In addition to bragging rights and a credit on the menu, the guest receives a set of chef’s white to take home as a reminder of the culinary showdown. A two-spoon rating means the item will appear on the next day’s specials menu or as an a la carte item. A one-spoon rating earns work-in-progress designation — and the amateur chef gets a tequila shot as a consolation prize.