Spokane chef Aaron Crumbaugh is back on TV on Wednesday night.

He’s one of 16 contestants on “Camp Cutthroat 2: Alton’s Revenge.” Crumbaugh competes in heat, or episode three, which airs at 10 p.m. Wednesday on Food Network. It’s titled “We’re Gonna Need a Bigger Boat.”

Filming took place in May in Big Bear, California, about 100 miles east of Los Angeles in the San Bernadino Mountains. Temperatures were in the 80s at the camp, located at an elevation of about 8,000 feet.

“A lot of the cast for all of the episodes dealt with elevation sickness and dehydration,” Crumbaugh said.

The show, according to the Food Network website, is known for its “wild, unpredictable sabotages.”

According to the description for episode three, “two chefs have to make waffle breakfasts with their arms stuck in rocks. Then, one chef has to have Bob the Bear cook their grilled fish dish for them. Finally, one chef has to prep their crumble in quicksand.”

This season premiered Aug. 24 and runs five weeks. Other things fan can expect, according to the Food Network website: “chilly swims, unforgiving sand, sharp tools and wild animals — all designed to guarantee anything but a pleasant stay.”

Crumbaugh, 37, appeared on season 12 of “Food Network Star” earlier this year. He’s also appeared twice on “Cutthroat Kitchen” and proposed to his wife, Hayden Kristianson of Chewelah, on-air during the finale of the sixth season of the CBS reality competition show “The Amazing Race.”

A self-described meat-and-potatoes man, Crumbaugh grew up in Michigan, where he raised animals and sold them at fairs as a 4-H kid. He played football and studied advertising at Michigan State University, then, he pursued a career in acting and modeling in California, where he also went to culinary school.

In Chicago, Crumbaugh was a chef at the Peninsula Hotel and also ran a food truck and catering company. More recently, he worked for Thompson River Ranch in northwest Montana. Now, he works as the executive chef at the Spokane Club.